悃<html> <head> <title>Newfie Recipes</title> </head> <body link="black" alink="black" vlink="black" text="black" bgcolor="Beige"> <style type="text/css"> a:link {color:black;text-decoration:none} </style> <meta name="keywords" content="Burnt Islands, Newfoundland, outport, fishing, music, video, community television, newsletters, grassroots communications, participatory communications, community survival, rural communities, youth training, Newfoundland and Labrador"> <center> <center> Newfie Recipes Savoury Fish Cakes

2 pounds fresh or salt cod fish. (boiled)
8 medium patatoes. (mashed)
1 medium diced onion
1/4 cup flour
1/4 pack savoury
small piece of salt pork
Cut salt pork into small pieces and fry until brown in frying pan. Remove pork cubes, leaving fat in the pan to fry the fish cakes.
Mix fish, potatoes, onions and savoury together. Shape into fish cakes and coat with flour fry on both sides until golden brown.

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Baked Stuffed Codfish

1 large codfish
1 onion, chopped
5 mL poultry seasoning
500 mL bread crumbs
45 mL butter
5mL salt
Wash codfish and remove fins. sprinkle cavity of fish with melting butter, add onions, and cook for 10 minutes. Mix with bread crumbs and seasonings. Add a little water to moisten dressing. Stuff and skewer fish. Place in a large pan and cover fish with strips of salt pork or bacon. Bake at 200 degrees for 1 hour. Baste occasionally while cooking.
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Raisin Tea Buns

1/2 lb. margarine
3 eggs
1 cup sugar
1/2 tsp salt
1 cup water
4 1/4 cups of flour
5 tsp baking powder
1 cup of raisins
Grease a cookie sheet with margarine. Cream butter and sugar. Add the unbeaten eggs, one at a time, beating throughly after each egg. Blend until smooth. Sift together flour, salt and baking powder. Add to the creamed mixture. Add the raisins. Mix together. Place the dough onto a lightly floured surface, such as a large rolling board. Pat or roll out the dough until it is about 1/2 inch thick. Using a floured round cookie cutter, cut out the tea buns and place each on the greased cookie sheet. Bake in 400F degree oven for 15 to 20 minutes.
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Bakeapple Jam

1 pound washed bakeapples
1 3/4 pound white sugar
Put sugar on berries and let stand overnight. Next day put on to cook, bringing the jam slowly to a boil. Boil 20-30 minutes. Pour immediately tino sterilized jars and seal.
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Newfie Nightcap

1 1/4 oz. Newfoundland screech
1-2 tsps. Brown sugar
Black coffee
Whipped cream
Add sugar and screech to hot coffee in an Irish coffee glass. Pour whipped cream over the back of a spoon carefully on top off the coffee. Garnish with a few chocolate sprinkles.
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Brownie Swirl Cheesecake

8pz (1pk) Brownie Mix
1/2c Sugar
2 Large Eggs
16oz Cream Cheese, Softened
1tsp Vanilla
1 Cup Chocolate Chips
Grease bottom of 9-inch springform pan. Prepare basic brownie mix as directed on package: pour batter evenly into springform pan.Bake at 350 degrees.15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at at time, mixing well after each addition.Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect.Bake at 350 degrees.35 minutes.Loosen cake from rim of pan cool before removing rim of pan.Chill.Garnish with whipped cream, if desire.
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BBQ Trout

1/2c Soy Sauce
1/2c Cooking Sherry
1tb Lemon Juice
1 Clove Crushed Garlic
1/4c Salad Oil
Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish: pour marinade (recipe follows) over fish. Let stand for one hour.Place on grill and cook until done, aprox 15 minutes. Then drained marinade should be used for basting during cooking.Marinade: Use hand mixer to blend all ingredients well.
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Salmon Surprise Loaf

2 Cans (14 2/4 ounces each)Salmon
1 package (10 ounces) frozen chopped spinach-Thawed
24 unsalted saltines
4 green onions-chopped
1/2 cup parsley sprigs
1/3 cup liquid no cholesterol fat free -egg substitute
1/4 cup evaporated skimmed milk
1/4 teaspoon pepper
Preheat oven to 350 degrees.Grease 9x5-inch loaf pan; coat with bread crumbs. Drain salmon debone and discard dark skin.Place in large bowl.Press liquid from spinach.Combine spinach, saltines, green onion, parsley, egg substitute, evaporated skimmed milk, lemon rind and juice, dill weed and pepper in food processor. Whirl until vegetables are finely chopped.Add to salmon mix well with clean hands to blend. Spoon mixture into the prepared pan.Bake in preheat 350 degree oven for 50 minutes until lightly browned.Cool in pan 10 minutes invert the loaf onto a serving platter.
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Cream Cheese Apple Dip

24oz cream cheese
6tb Milk
2 1/4c Brown Sugar
3ts Vanilla
6 Apples;sliced
Blend all ingredients together.Dip sliced granny smith apples in the dip, then into crushed peanuts.Enjoy!Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do. Hope you like it! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Deep Fried Scallops

1 dozen of scallops
1/4 cup of flour
1/2 tsp of salt
1 egg, well beaten
1/2 cup of milk
1 tbsp of oil
Make a batter of eggs, flour, milk, salt and oil. Heat the oil to 375 Fahrenheit. Dip scallops in batter and deep fry on side for 3-5 minutes. Serve with lemon wedges.
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Meatloaf

1 pound of lean ground beef
2 tbsp of chopped onions
1 tsp of salt
1/2 cup of skim milk powder
1 tsp of pepper
1 egg (optional)
1/4 cup of ketchup
1 cup of rolled oats
1/2 cup cup of water
1 tsp of Worcestershire or soy sauce
Mix all ingredients together thoroughly. Press into greased loaf pan. Bake at 325 degrees/ 160 degrees Celsius for one hour. Let the meat loaf stand for five minutes before slicing.
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Figgy Duff

2 cups bread crumbs, made from bread crusts
1 cup raisins
1/4 cup butter, melted
1 tsp baking soda
1 tbsp hot water
1/2 cup all-purpose flour
1 tsp ginger, allspice, and cinnamon
1/2 tsp salt
Water Molasses Coady: 1 cup molasses, 1/4 cup water, 1/4 cup butter, and 1 tsp vinegar
To make bread crumbs, soak dry bread crusts in enough water to soften; drain and squeeze gently to remove excess water. Break bread into crumbs and measure out 2 cups. Grease a 4 cup mold. Mix crumbs, raisins, molasses, and melted butter together. Combine baking soda and water and add to crumb mixture; mix well. Sift together flour, ginger, allspice, cinnamon, and salt; stir into crumb mixture. Pour mixture into greased pudding mold. Cover the top with a large piece of greased foil and fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand. Place mold on rack in a steamer or large pot. Add boiling water to halfway up the sides of pudding mold. Cover and steam for 2 hours or until firm to touch. Serve topped with Molasses Coady. Pudding can be placed in a cloth pudding bag instead of mold. Place bag in pot with enough water to covr bag. Pudding can be cooked in a pot with Jigg's Dinner.
Making Molasses Coady: In a saucepan, combine all ingredients. Heat until boiling; simmer, stirring ocassionally, for 10 minutes. Serve over steamed or baked puddings.
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Baked Cod a la Parmesan

1 to 1 1/4 pounds cod fillets
1/2 cup cream of mushroom soup
1/4 cup Parmesan cheese
2 tablespoons chopped green onion
1 tablespoon chopped red pepper
1/2 teaspoon basil
cayenne pepper to suit taste
salt and pepper to suit taste
1/2 cup dried bread crumbs
Place cod fillets in oven proof dish. Stir in a bowl: cream of mushroom soup, Parmesan cheese, green onion, red pepper, basil, cayenne pepper, salt and pepper. Stir until well blended. spread sauce over fillets. Sprinkle bread crumbs over fillets. Bake in oven at 400C for 15-20 minutes (until fish easily flakes with a fork).
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Broiled Salmon Steaks

2 salmon steaks (/3 to 1/2 lb each)
French Dressing
1 tbsp melted butter
salt and pepper
juice of one lemon
fresh parsley, chopped
Brush salmon with French Dressing. Let stand one hour in refrigerator. Brush with butter. Put under broiler. Broil 12- 15 minutes. Cook on both sides. Place on heated platter. Season to taste with salt, pepper, and lemon juice. Sprinkle with chopped parsley. Serves 2.
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Stuffed Bologna

1-1 1/2 lbs. bologna sliced
1/4 tsp. salt
1-2 tsp. savory
1 chopped onion
1 cup bread crumbs
2 tsp. margarine
1 10 ounce can of tomato or vegetable soup
Place sliced bologna on greased cookie sheet. Bled together with hands onion, salt, savory, bread crumbs and margarine for stuffing. If stuffing is to dry to stay together slowly add warm water. When stuffing is ready grab and roll into logs. Place logs on top of bologna. Place edges of bologna together close together wit 2 toothpicks. Place in 350 degree F. oven for approximately 20-30 mins. For last 5 min. of baking spread soup over top put back in oven to warm soup. Great served with mashed potatoes and cream corn.
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Long Johns (Lassy Cookies)

1/2 cup shortening
1/2 cup butter
1 cup butter
1 cup molasses
1 egg, beated
3 tsp. baking soda
3/4 cup boiling water
5 cups flour
1 tsp. cream of tartar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
Preheat oven to 375 degrees F. Cream shortening butter and sugar until light and fluffy. Blend in molasses and egg; continue to cream. Dissolve baking soda in boiling water and add to mixture. Sift together fry ingredients and fold mixture. Roll cookies into logs or balls. Place on a greased cookie sheet place well apart. Bake at 375 degrees for 8-10 mins. Until lightly browned.
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Fish Souffle

2 cups cooked Fish
2 Eggs
2 cups Milk
1/3 cup Bread crumbs
3 1/2 tbsp. Butter
3 1/2 tbsp. Flour
1/8 tsp. Paprika
2/3 tsp. Salt
Melt butter, add flour and when smooth, stir in milk. Cook until thickened. Add seasoning and crumbs. Cool. Add flaked fish to sauce and mix well. Stir in egg yolks, and stiffly beaten whites. Put in greased baking dish and bake in moderately hot oven until firm.
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Kahlua Cheesecake

1 1/3 cup Graham crumbs
1/4 cup Sugar
1/3 cup Butter

Crust
Melt butter. Add crumbs and sugar. Press into 22cm ( 9 in.) spring form pan.

Filling
24 oz. Cream cheese
1/2 cup White sugar
1/2 cup Brown sugar
2 tbsp. Flour
2 tsp. Vanilla
3 eggs
1/4 cup Kahlua
Blend cream cheese, sugar, and flour, then eggs one at a time. Add Kahlua. Bake at 450 for 10 min. Reduce heat to 250. Cook for 55 to 60 min. Remove from oven and run knife around pan. Let cool at room temperature.
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Rabbit Stew

3lb. Rabbit
1 tbsp. Salt
1 cup uncooked Carrot cubes
1 cup uncoked Potato cubes
1 large Onion, diced
Dash of Pepper
1 stalk Celery, chopped
6 cups boiling water
1/4 cup Flour
Wash and cut up rabbit. Place in heavy kettle with onion, celery, salt and pepper. Add boiling water. cover tightly and simmer for 2 hours. Add vegetables and continue simmering till vegetables are tender. Mix flour and cold water to pate, then thicken stew with this mixture.
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Imitation Crab Salad

1kg. coarsely chopped Imitation Crab
1/4 cup finely chopped red peppers
1/4 cup finely chopped green peppers
1/2 cup medium salsa
1/2 cup salad dressing
1 cup chopped Iceberg lettuce
1 tsp. black pepper
1 tsp. lemon zest
1/4 cup honey
1/4 cup chopped celery
1/4 cup hopped red onion
Squeeze the juice from one lemon
Mix all the ingredients together and let stand for an hour before serving. Serve on a bed of lettuce with garnish.
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Fishermen's Linguine

12 mussels, steamed and shelled
2 cups 35% cream ground white pepper
2 tbsp. butter
1lb. boneless crab legs cooked, cubed
1lb. baby shrimp, cooked
1 cup grated Parmaesan cheese
Linguine pasta
Cook Linguine for approximately 11/2 minutes in boiling water. Pour cream into large pot. Add peppr ( to taste) and butter. Reduce heat slightly. Stir in fish and shellfish. Add parmesan cheese. Blend well. Gently stir in linguine and serve immediately.
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Zesty Stuffed Mussels

1lb. fresh mussels
2tbsp. sour cream
2 tbsp. mayonnaise
1 tbsp. dry white wine
1 tsp. Dijon mustard
1 tsp. finely chopped chives
Brush mussels under cold running water. Remove beards and discard. Steam mussels for 3-5 minutes or until they open up. Remove half shell- Cool mussels. Mix remaining ingredients and spoon 3 ml (1/2 tsp.) over each mussel. ( 4-6 servings).
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Seafood Casserole

2 oz salmon
2 oz halibut
2 oz fresh cod
4 oz mussels
1 cake Purity Hard Bread
4 oz grated "lite/low fat" cheddar cheese
3 Tbsp corn starch
1 Tbsp chopped parsley
Note: Any combination of our favourite seasonal seafood can be used.
Preparation:
1. Soak Purity Hard Bread overnight in water.
2. After hard bread has soaked, squeeze all water from the bread.
3. Place mussels in a covered pot and steam until they open.
4. Remove the mussels from the pot saving the liquid from the mussels.
5. Remove mussel meat from shells. Discard the shells. Keep 2 mussels in shells to garnish.
6. Place the remaining variety of fish in the mussel juice adding enough water to just cover the seafood ingredients in the pot.
7. Add parsley and cover. Cook for about 3 minutes until the seafood flakes easily.
8. Remove all seafood from the pot and place with the mussel meat in a medium size mixing bowl.
9. Thicken the seafood stock in the pot with corn starch and 1/4 cup (50 mL) of water.
10. Add the seafood stock, grated cheddar cheese and drained hard bread to the mixing bowl. Mix throughly.
11. Transfer this mixture to an oven proof baking dish and top with 2 steamed mussels in shells and sprinkle with cheddar cheese is lightly brown.
13. Season with salt and pepper to taste.
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Page last updated on August 8, 2006 </body> </html>