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Favorite Traditional Newfoundland Outport Recipes

Jiggs Dinner

2 lbs salt meat, cut into pieces

1 head cabbage, cut into quarters

4-5 lbs potatoes, peeled and cut in half, if desired

6 carrots, peeled and sliced in half or quarters

1 large turnip, peeled and sliced

2 parsnips, if desired, peeled and sliced

Place saltmeat in large pot with 6-8 cups water.

Bring to a boil and cook for 1-1/2 hours.
Drain some or all water, if desired and add more water.
Taste for saltiness. Bring to a boil again
Add cut up cabbage, after water comes to a boil, cook for 1 hr. to 1 1/2 hr
Add cut up vegetables, bring to boil again
If desired when vegetables are 3/4 cooked, add doughboys (recipe below)
Cook doughboys recommended time. Check for doneness of veggies.
Take out vegetables to bowl or plate
Put cabbage in a colander, to strain water from it, cut up and stir white and green together
Put salt meat on plate and cut up
Serve with roast meat, or chicken and gravy, if desired.

 

 

Plain Doughboys(Doughballs)

2 cups flour (makes 4 medium balls)

3 teaspoons Magic baking powder, no other works as well

1/2 - 3/4 cups water, enough to form balls (more water, if needed).

Place flour in mixing bowl,
add baking powder
mix with a large spoon (no need to put your hands in it)and drop from a big spoon into boiling liquid with vegetables.


Check for doneness by pulling apart centers with two utensils.


Doughboys are done if there is no wet dough in the middle.


Remove to a plate and open(pull apart) each ball, to prevent sogginess.


Serve smothered in gravy, if desired (recipe below).

 

Gravy (makes 2 1/2 - 3 cups)

Juice from cooked meat or poultry

1 chopped onion

3 tbsp. Cornstarch or flour

Water

Salt and pepper to taste

Add 2 cups water to the meat juice in fry pan or roaster
Bring to a boil, add onion and cook until tender
Add flour or cornstarch to 1/2 cup water and beat out lumps with a fork.
Add this mixture to boiling meat juice and stir constantly to keep from sticking to bottom of pan.
When thoroughly mixed, let boil for about 5 minutes longer.
Taste and add salt or pepper, if desired
If gravy is too light colored, add a dash of gravy browning to darken it.

 

Peas Pudding

1 pkg. dried yellow peas

Put peas in a cotton pudding bag.
Tie the top tightly.


Place in the pot with boiling water and saltmeat.
Cook until all vegetables are done.


Remove with the vegetables


Cut string and take the cooked peas out of bag.


Place in a bowl with some butter and pepper, if desired.


Mix together. Serve by the spoonful.
May be eaten without mixing in butter, by cutting in slices.

 

Cabbage Hash (leftovers )

Left over vegetables from cooked dinner

Left over doughboys(slice and fry in pork grease or butter before you add the mashed up vegetables)

Left over salt meat

1 uncooked onion

1 tsp. cooking oil (or fry salt pork rashers)

Cut up salt meat and place in frypan. Fry with cut up onion until onion is tender.
Add sliced doughboy to bottom of pan.
In a bowl mash together all cold vegetables
Remove fried dough boys
Add mashed vegetables to the saltmeat and onions and mix together
Place doughboys on top of vegetable mixture.
Let mixture heat thoroughly; serve with sweet mustard pickles, if desired.

Salt Pork Rashers:

Slice thin pieces of pork/fatback.

Fry over medium heat until brown and crispy. Use fat to fry and cook onion for cabbage hash

 

Fish, Potatoes and Drawn butter

3lbs. salted cod fish that has been cut up and soaked in water overnight.

5 or 6 potatoes, peeled, cut in half.

Boil the fish for 10-15 minutes before adding potatoes to the pot
Cook both together until potatoes are tender

Drawn butter:

1 cup butter

3 teaspoons flour

2 small onions, chopped

1 cups hot water

Melt butter in small saucepan. Add onions and cook until tender over low heat.
Add the flour to 1 cup cold water and blend thoroughly.
Stir flour mix into butter and onions
Add hot water stirring constantly,
salt and pepper to taste.
Server the drawn butter over the fish and potatoes.

 

Baked Stuffed Squid

6-8 squid

3 cooked potatoes, mashed

1 tsp poultry seasoning

2 tsp melted butter

1 cup bread crumbs

1/2 tsp salt

1 onion chopped

Clean squid. Remove tentacles, skin and innards. Wash thoroughly

Make a dressing by combining potatoes, poultry seasoning, butter, crumbs and onion. Stuff the squid with this mixture. Place the squid on skewers and sew the ends. Wrap in aluminum foil and bake for 1 hour in a 350 degrees oven. Or fry the squid in cooking oil, or rendered pork grease, until golden brown all around (turn gently)

Cut up in rings or serve whole with vegetables.

 

Deep Fried Fish

BATTER:

1 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1 egg

Combine ingredients, adding milk enough to make batter smooth.

Cut fish in squares.

Dip each piece in batter until completely covered.

Then place in hot cooking oil until golden brown.

Serve with boiled potatoes,

or home made french fries.

 

Fish and Brewis and Scrunchions

1 lb. salt cod

4 cakes of hard bread,

1 tsp. Salt,

4 strips of fat pork

Soak salt cod overnight in cold water.

In separate pan soak 4 cakes of hard bread in cold water.
Drain the fish and place in a pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again.

Drain, skin, and debone fish.

Boil brewis using the same water the bread soaked in, add salt and bring the hard bread to a near boil, but do not boil

Drain very dry and keep warm.

 

 

 

 

Scrunchions

Cut fat pork into small cubes, and fry until crunchy.

Boil whole, medium sized potatoes.

Place serving of fish, brewis (cooked hard bread), and potato on plate and cover with scrunchions and the rendered fat (delicious!).

Or

Chop fish and brewis together in a casserole and serve by the spoonful covered with scrunchions

 

Pan Fried Cod Tongues

30 cod fish tongues,

1 1/2 cups of flour,

3 tbs. margarine or cooking oil,

1 tsp. salt, 1/2 tsp. pepper.

Carefully wash fresh cod tongues and dry in a paper towel.

Put flour, salt, and pepper together in a plastic page. Add tongues and shake until they are covered evenly with flour.

Melt margarine oil in large frypan

Add tongues and cook until golden brown

Serves 4.

Serve hot, with mashed potatoes, carrots, and turnip, or with french fries

 

Fresh Cod Fish, Stewed

3 lbs. cod fish fillet,

3 strips pork,

1 large chopped onion,

5 cups cubed potatoes

3/4 cup boiling water,

1 tsp. salt, 1/2 tsp. pepper.

Place fatback in a stewing pot, and let fry out well.

Cut cod fillets into pieces,

Add fish to fat and then add onions.

Add potatoes, covering fish.

Add salt and pepper.

Add 3/4 cup of boiling water

Cover and cook slowly, about 30 minutes, or until potatoes are tender.
When cooked, you may thicken the juice with flour and water paste.

 

Cod Fish Cakes

1 lb. salt cod soaked overnight in water, cooked and flaked;

2 tbs. margarine;

1 medium finely chopped onion,

6 boiled potatoes, mashed

1 tsp. salt, 1/2 tsp. Pepper,

1 tbs. savory.

Heat margarine in a frying pan until hot.
Add chopped onions and cook until tender
Blend onion into mashed potatoes, together with cooked flaked cod, savoury, salt, pepper.
Shape into round cakes, and dust lightly with flour.
Fry in a small amount of heated margarine 3 to 5 minutes until golden brown on both sides.

 

Blueberry Grunt (makes a grunting sound when cooking)

2 cups flour

1 cup shortening

2 cups blueberries

2 tbsp sugar

4 to 5 tbsp cold water

pinch salt

Blend flour, salt and sugar together; cut in shortening.
Add water, 1 tbsp at a time, and mix to form a ball.
Grease a 9 inch square pan. Place 3/4 of the pastry in pan.
Add blueberries, and sprinkle sugar to taste. Place remaining pastry on top.
Bake at 350 F for 30 minutes.

 

Old Time Homemade Bread

10-12 cups flour

1 cup warm water

2 tablespoons sugar 1 package yeast

2 teaspoons salt

Dissolve sugar in 1 cup lukewarm water. Sprinkle 1 package yeast over this. Let stand in warm place for 10 minutes. Stir well.

Add to flour, with warm water, combining well. Knead in the pan for 8-10 minutes or until light and add small amounts of flour until non-sticky. Shape into a smooth ball and place in greased bowl in a warm place, until double bulk, approximately 1 1/2 hours.

After this time, push under the sides, flip over the ball and knead the sides into the center for a few minutes. Flip over again, cover and let rise a second time for 1 hour. (Some people don't use the second rising.)

After second rising, cut off chunks of dough and shape into balls about the size of a baseball.

Shape3 balls each per greased loaf pan. Cover pans and dough with light cloth.

Let rise again in warm place until double, about 1 hour. (In the oven of the electric stove with the oven light on is a good place for this last rising.)

Place in a 375F degree pre-heated oven for 30-35 minutes until golden brown. Remove from pans and butter tops. Place on a cloth and cover to let cool.

OR Serve immediately, sliced, with butter and molasses, yum, yum!

 

Round Pea Soup

1pkg. Round yellow peas, soaked overnight (drain before using)

1/2 pkg. split yellow peas (to thicken, if desired)

1 cup of carrot, chopped

1cup turnip, chopped

1 large onion, coarsely chopped

1 lb. salt beef cut in small pieces,

8 cups cold water

Soak beef overnight, drain. Place in soup pot and cover with fresh cold water.

Place peas in pot with salt beef.


Bring to a boil, turn heat down to simmer and cook on simmer for 1 hour, then add the split peas and vegetables and continue to simmer until
vegetables are fork tender.

(split peas will be cooked when the veggies are done)
Serve with doughboys

 

Split pea soup:

Cook 1 pack of split peas with chopped onion, chopped turnip and carrot if desired. Cook with salt beef or use a ham bone for a different flavor.

Serve with dough boys

 

 

Moose Soup

2 lb. Moose meat cut in cubes

10 cups water

2 large onion, chopped

3 carrots , chopped

1 small turnip , chopped

2 parsnip , chopped

1/2 cup rice

Salt and pepper

In a large pot add 10 cups water, Moose meat.

Add chopped onion and let boil for one hour.


Add vegetables and cook gently for 30 minutes. Add rice and simmer until rice is cooked. .

 

 

 

Rabbit Soup

Salt beef cut in small pieces

8 cups water

rabbit(cleaned and cut up)

1/2cups rice

3 carrots ( diced)

1 turnip (diced)

2 Potatoes ( diced)

1large. Onion (diced)

Cut salt beef into small pieces. Place in large saucepan and add 2-qt. cold water. Bring to a boil and then strain off water.
Place salt beef, rabbit and water in large pot. Boil for 1 hour. Add vegetables and rice.
Cook 1/2 hour longer. Serve with doughboys, if desired

 

Roasted Fish

Cut pieces of salt dried fish and place on grate in wood stove. Watch carefully and turn so it does not char too much. After 10-15 minutes, take out the fish and place it in a pot of water to cool and to render some salt out of it.

 

Delicious with fresh bread and molasses.

Turnip Stew

Chop a medium sized turnip and 1 large onion. Fry out rashers, if desired. If not use some vegetable oil to soften the onion. Place turnip in fry pan over onions, cook until tender. Add salt and pepper to taste.

Roasted Capelin

Take dried capelin and place in wood stove securely on a burning piece of wood. Leave there for 5 minutes. Take out and soak in water if desired.

Toutons

Cut of pieces of homemade bread dough. Fry in rendered pork fat or butter. Fry golden brown on both sides until dough is cooked through. Serve with molasses.

Fresh Stewed Fish Sounds (you may use salted sounds but don't add salt to the recipe.)

Cut the sounds off the sound bone of 7 or 8 codfish. It is the whitish rubbery part with a black skinlike layer attached to it.

It tastes better than it sounds (no pun intended!).

Remove as much of the black stuff as possible. Sounds must be cooked a long time because they are tough.

After an hour add a chopped onion and 4 or 5 cut up potatoes. Keep adding some water or it will stick to the bottom of the pan. (It has a gluey texture.) Salt and pepper to taste.

Stewed Cod Heads (fresh)

Take as much of the black scale off the heads as possible.

Render some pork or use vegetable oil. Fry the heads until they fall apart. Remove as much large bones as possible.

Add chopped up potatoes and onion. Salt and pepper to taste.

Try not to put too much water on the stew or you will have soup!

It's done when the potatoes are tender.

 

 

 

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March 04, 2014