Recipezaar: Atlantic,Historical/Traditional recipes

Traditional Tourtiere

Tue, 23 Nov 1999 05:46:00 -0500

Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times. -- posted by Frank Butcher

French Canadian Tourtiere I

Mon, 14 Jan 2002 09:22:39 -0500

The true (original) French Canadian tourtiere was made with 'Tourte' a type of pigeon, hence the name. It is very tasty. Be careful not to use too much allspice -- posted by Bergy

P.E.I. Potato Pudding

Thu, 24 Jan 2002 18:26:34 -0500

Prince Edward Island, Canada's tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mme. Benoit cookbook, and she gives credit to "Dolly", her hostess in Summerside, PEI. -- posted by Lennie

Steamed Mussels with Rouille

Sat, 16 Feb 2002 08:02:37 -0500

This one requires a little extra time and effort, but it's well worth it. -- posted by Mille®

Perfect Butter Tarts

Sat, 23 Feb 2002 14:45:23 -0500

Butter tarts are one of the things that gives Canada the reputation of the world's best country to live in. Their sweetness explodes in the mouth and dribbles down the chin. Butter tart eaters are divided on whether the filling should be runny or not. They are the quintessential after-school treat. Canadians can buy good ones ready made but for the rest of the world, here is the genuine recipe. -- posted by Janice Gill

Rhubarb Meringue Pie

Thu, 02 May 2002 20:53:16 -0400

This recipe came from a friend from Canada. -- posted by Aroostook

Old Time Baked Beans

Thu, 30 May 2002 17:48:12 -0400

These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks. You can add pork or weiners to it if you like. Bacon strips on top work well. -- posted by Paul Elliott

Molasses Raisin Bread

Wed, 17 Jul 2002 22:50:51 -0400

This is an old recipe that I have scaled down for use with a bread machine(to make the dough only). Called Lassy Bread in Newfoundland, it is sweet with molasses and chock full of raisins. Best served warm or toasted with butter. Note: Edited to correct errors - thanks to reviewer -- posted by *Pixie*

Old-fashioned Mustard Pickle

Mon, 12 Aug 2002 19:16:49 -0400

This is one of my mother's recipes. I have never made it but I certainly remember eating it! The pickles are very tart but tasty for anyone who likes mustard. -- posted by Sackville

Currant Jelly

Tue, 13 Aug 2002 17:52:47 -0400

This is the simplest of recipes and proof that you can make something lovely and tasty to remind you of summer for months to come out of only two ingredients. The time to make this dish includes time to let the berries drip overnight and for the sugar to heat. The yield is based on 4 quarts of berries. -- posted by Sackville

Cold Cucumber Pickles

Tue, 13 Aug 2002 17:54:54 -0400

My mother writes: "This is enough to take care of roughly two quarts of finger-sized pickling cucumbers." Seems like an easy recipe, but one that requires a little patience. -- posted by Sackville

Gravenstein Apple Cake

Tue, 24 Sep 2002 22:50:43 -0400

After baking this cake, you spoon hot buttermilk sauce all over it... Prep time includes wait time. -- posted by *Pixie*

Sherried Lobster

Mon, 07 Oct 2002 22:09:49 -0400

Lobster for two in a creamy sherry sauce and crumb topping. Please use real sherry, cooking sherry will ruin this recipe... -- posted by *Pixie*

Mustard Pickles

Thu, 10 Oct 2002 22:18:05 -0400

My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the Prince Edward Island Women's Institute Cookbook from the 70's. -- posted by mendi

Seafood Chowder

Wed, 16 Oct 2002 22:06:14 -0400

This recipe is from "Traditional Recipes of Atlantic Canada". It is one of two that I posted in answer to a message board request. -- posted by Dee514

Cape Breton Scones

Tue, 19 Nov 2002 20:04:39 -0500

One of the very first recipes I ever made, this is a traditional Nova Scotian recipe from my grandmother (who was actually from Pictou rather than Cape Breton.) One of my favourite childhood memories is of picking a mess of wild strawberries then making strawberry shortcake with these scones and real whipped cream - and the scones made it. Nowadays I use 'Sucanat' instead of dark brown sugar. It is a brand of organic, minimally processed sugar, which has a marvellous flavour. It is probably very similar to the cheap brown sugar that came to Nova Scotia in the 19th century when they did so much trade with the Carribean. -- posted by Jenny Sanders

Solomon Gundy

Thu, 19 Dec 2002 20:08:34 -0500

This is a very old recipe from the Lunenburg area of Nova Scotia. It is usually served as an appetizer. Serve the squares of herring with slices of raw onion on a cracker or tiny toast and garnish with a bit of pickled red pepper. I haven't included the overnight soak time in the prep time. -- posted by Barefoot Beachcomber

Mouth Watering Nectarine French Toast (LOW FAT)

Mon, 24 Feb 2003 20:07:25 -0500

Nothing got my housemates out of bed faster than these mouth watering french toast. It is fantastic too cos it is low in fat, though you would NEVER realise this when you pop some in your mouth. -- posted by KitchenManiac

Cranberry Pudding

Wed, 18 Jun 2003 20:04:51 -0400

Comfort food from days gone by. So good! -- posted by MaeEast

Canadian Braised Partridges

Tue, 30 Sep 2003 20:56:17 -0400

Good with wild rice, orange-grapefruit salad, and hot rolls. -- posted by Iowahorse

Braised Caribou

Tue, 30 Sep 2003 20:56:17 -0400

Wonderfull on chilly nights. -- posted by Iowahorse

Breaded Pronghorn Cutlet

Tue, 30 Sep 2003 20:56:18 -0400

Wonderfull use for Antelope -- posted by Iowahorse

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Grilled Antelope Steak

Tue, 30 Sep 2003 20:56:22 -0400

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Easy Poached Salmon With Dill

Mon, 06 Oct 2003 20:00:20 -0400

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.** -- posted by shannon0001

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Salsa Vinagreta

Thu, 30 Oct 2003 20:01:59 -0500

-- posted by Iowahorse

Moose Stew

Sat, 01 Nov 2003 20:01:21 -0500

Great stew,..ad at least 15 min. to cooking time. You'll see why in recipe. -- posted by Iowahorse

Aunt Carolyn's Moose Pot Roast

Sat, 01 Nov 2003 20:01:22 -0500

This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers. -- posted by Iowahorse

Easy Moose Rump Roast

Sat, 01 Nov 2003 20:01:23 -0500

So nice you'll try it twice. -- posted by Iowahorse

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Caribou Roast in Gin

Sat, 01 Nov 2003 20:02:00 -0500

Right Tasty! Cook times vary with roast size. -- posted by Iowahorse

Orange Glazed Caribou Roast

Sat, 01 Nov 2003 20:02:02 -0500

A friend found this on the net and had me cook it. A very good use for Caribou roast. -- posted by Iowahorse

Red Mountain Barbecued Bear

Sat, 01 Nov 2003 20:02:14 -0500

Tender,..but time will vary with each roast. That's the Game game. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Fish and Brewis

Wed, 05 Nov 2003 20:01:57 -0500

This is my Favorite Traditional Newfoundland meal. The ingredients may be hard to find unless you have a "Newfie Shop" close by but if you can find them, this is a treat. In the past, the hard bread and salt cod were meant to last the long winters that are present in Newfoundland and also the long time at sea for most fisherman (Newfoundland was once a prosperous fishing province and many people today still rely on the ocean for their livelyhood). You can either mash the potatoes, fish and hard bread together with the scrunchins or you can just serve each seperate either with the Scrunchins or Drawn Butter. Enjoy!!! -- posted by AmandaAOates

Spiced Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Gumdrop Cake

Mon, 29 Dec 2003 20:00:10 -0500

I don't use baking gums for this. Those things are horrid. If you wouldn't eat them right out of the bag, don't bake with them. Don't use any black ones. Ganong are the best-they don't make black ones. The easiest way to cut them is with scissors dipped in flour. -- posted by MaeEast

Codfish Cakes using Salt Cod

Sun, 11 Jan 2004 19:59:04 -0500

An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=) -- posted by Aroostook

Turkey & Cranberry Sandwich

Thu, 15 Jan 2004 20:00:12 -0500

Leftover turkey and cranberry sauce? Try this! Makes one really thick sandwich or 2 thinner ones. -- posted by MaeEast

Wild Blueberry Streusel Coffee Cake

Mon, 16 Feb 2004 20:00:19 -0500

The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture. -- posted by Aroostook

Build Your Own Canadian Cranberry and Herb Turkey Burgers!

Mon, 19 May 2008 01:37:13 -0400

Build your own burger - the recipe here is for a low-fat cranberry and herb turkey burger, with LOTS of options! Plump semi-dried Canadian cranberries and fresh chopped herbs are added to lean, low-fat turkey mince for a moist and flavourful burger, and without the guilt! I have offered the bacon, cheese, assorted condiments and the burger bun as an option; if you are REALLY watching your calories and fat intake, just go with the plain burger and a lovely crispy mixed salad on the side. Turkey mince can be a little bland, so the addition of the herbs and cranberries adds a real flavour injection. Try to use freshly chopped herbs for the best flavour, if you do use dried herbs, reduce the quantities by half, as dried herbs are more pungent than fresh. If you prefer a slightly sweeter taste, use Craisins, the sweetened dried cranberries that are available in North America and Canada; this recipe has been posted as a thank you to a Canadian friend on Recipezaar, who kindly sent me some Craisins, along with lots of other Canadian goodies! Merci beaucoup! -- posted by French Tart