RECIPES

from The Foods of Newfoundland and Labrador Early century Newfoundland cookbooks did not include a recipe for Jiggs Dinner as no respectable housewife would need it since the dish was served every Sunday along with a main protein like roasted chicken, pork or beef. Not until the 2000’s, did a cookbook or food blogger write […]

from A Rising Tide Good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sauteed them in olive oil with salt and pepper, tossed with some scrambled eggs, or added them to a creamy soup, these glorious little green buds epitomize the value of simplicity. These fritters are one of

from The Jamie Kennedy Cookbook This dish is usually associated with spring. There was a time when spring was the only time of year you could get lamb, which is why many people serve it at Easter. I still like to prepare this dish in spring, but the truth is, lamb can be found at

from Hot Cross Buns for Everyone These hot cross buns have a Caribbean twist with some added ingredients that make them moist, flavourful and a great accompaniment with some sliced cheddar cheese or eaten toasted with butter. Yield: 8 large buns Time: 2.5 hours Bun Ingredients 2 black tea bags (e.g. chai, earl grey) 1

from The Whole Hog & Emily Richards Pork roasts are a wonderful entertaining dish to feed a crowd. They are lean and soak up all the flavour they are given. I’ve had the chance to visit many pork farms, and farming is something I think I would have liked to do. For now though, I

from Spoil the Dog Ingredients: 4 cups warm water 1 cup sunflower oil 1/2 cup carob powder  1 tablespoon vanilla 1.5 cups Peanut Butter (no xylitol) 6 cups quick oats 6 cups rice flour  Dissolve peanut butter and carob powder in warm water with a large whisk. Add in sunflower oil and vanilla. Slowly mix in oats

from Hardy Apples My favorite apple recipe is a simple apple crisp cooked by my wife. The best apples to use are Bramley, Milwaukee, Bottle Greening or Rhode Island Greening – apples we have here but are very difficult to find in any store.  Cortland would do.  Adjust the ingredients dependant on the acidity of the

From Happy Hens & Fresh Eggs These are so easy and elegant – an assembly job really – and they’re creamy and spicy and totally impressive-looking on the plate with a side of simple greens for brunch or lunch. Makes 4 servings as an appetizer or 2 as a main Ingredients ½ cup (120 mL)

from Kids Cook! Crispy Chicken Cracky Get Ready: baking sheet, sharp knife, cutting board, medium bowl, dry measures, microwave-safe bowl, measuring spoons, mixing spoon, plastic freezer bag, oven mitts, wire rack Ingredients 4 boneless, skinless chicken breast (about 1 lb/454 g) ¼ cup (60 mL) margarine or butter 1 tsp (5 mL) Worcestershire sauce (optional)

from It Happened on Sweet Street The following recipe was given to me by my son’s Hungarian babysitter, who made it for him for every birthday.  After she passed away, I continued the tradition.   Ingredients:8 eggs8 tbsp flour8 tbsp sugarI tsp. vanilla extract1 tsp butter Separate eggs. Beat egg whites until firm.   Beat egg yolks