The Rural Voice, 1981-02, Page 29THE RURAL FAMILY
Culinary delights
from other provinces
So you think a typical Canadian meal
consists of meat and potatoes and doesn't
leave much room for creativity? Nonsense
- Canada stretches from sea to sea, and
each region of the country has its own
distinctive foods. Rural Voice decided to
explore some of the country's culinary
delights by dipping into recipe books
from other provinces.
The first three recipes come from an
interesting cookbook produced in Cape
Breton Island called From The Highlands
and The Sea. The recipes were gathered
by members of the Ingonish Women's
Hospital Auxiliary, and include a nice
mixture of seafood receipes with
chowders, traditional Scotch porridges
COCK-A-LEEKIE SOUP
The leek turns up in many old recipes.
1 soup or fricassee chicken
3 quarts water
4 peppercorns
2 cloves
1 teaspoon dried parsley
8 leeks
'/z cup rice
2 teaspoons salt
6 dried prunes
6 dried apricots
Cut up the chicken and put in a Targe
pot with the water. Put the peppercorns,
cloves, and parsley in a muslin bag and
add. Simmer for 2 hours until the chicken
is tender. Remove the chicken from the
soup and lay aside. Remove the muslin
bag of herbs.
Thoroughly wash the leeks and cut in
1 -inch pieces. Add to the soup along with
the rice, salt, prunes, and apricots,
Simmer until tender, about 20 minutes.
Bone the chicken and put the meat
back in the soup. Serves 8.
and recipes for mouthwatering
homemade candy. The receipes must be
good - the cookbook is now in its sixth
printing!
The recipes for a popular Quebec dish-
tourtiere or pork pie and for the New
Brunswick staple, Fredericton party
potatoes, come from one of Canada's
better known cooking guides, Kate
Aitken's Cook Book, first published in
1964 and still a bestseller. Kate Aitken,
advisor to both OMAF and the federal
Department of Agriculture and a popular
broadcaster for many years, included a
number of interesting provincial recipes
in her collection.
RABBIT STEW WITH DUMPLINGS
2 rabbits
1/2 pound salt pork
2 large onions, cut up
1 medium turnip, sliced
6 carrots, quartered
6 potatoes, quartered
Salt and pepper.
METHOD:
Soak rabbits overnight in cold water.
Next morning dry well and cut into
serving pieces. Dredge in flour, sprinkle
with salt and pepper. In the meantime,
cube pork and try out in a skillet. When
pork is nicely browned, remove pieces to
the stewpot, leaving fat in the skillet. Put
the pieces of rabbit in the hot fat until
browned on both sides. Remove to the
stewpot with enough water to just cover.
Simmer for 11/2 hours, or until nearly
tender. Add vegetables,and simmer until
done. Fifteen minutes before vegetables
are tender, drop in the dumplings and
cover tightly.
NEIL'S HARBOUR COLCANNON
1 head cabbage
1 small turnip
5 medium sliced potatoes
'/: cup butter
salt and pepper to taste
METHOD
Cook cabbage and turnip for about 45
minutes. Add potatoes which have been
sliced and cook until tender. Drain and
mash all together. Add butter and season
with salt and pepper.
TOURTIERE
[FRENCH PORK PIE]
Temperature: 500 ` F.
Time: 20-25 minutes
1 Ib. fresh, lean, minced pork
1 onion, finely chopped
' teaspoon salt
'/: teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon cloves
1 cup hot water
2 cups dry bread crumbs
Pastry for two -crust 9" pie
1 teaspoon milk
Combine in large saucepan pork.
onion, salt, marjoram, pepper, cloves and
hot water . Heat to boiling; cover;
simmer gently for 20 minutes. Gradually
add bread crumbs until mixture is stiff
but not dry; simmer another ten minutes;
cool. Line 9" . _p pie pan with pastry;
fill with pork mixture; cover with pastry
crust, pricked with fleur-de-lis pattern;
brush with milk. Bake in hot oven until
crust in golden brown. Serve hot with
pickles and relishes. Serves 6.
NOTE: Thrifty French Canadian house-
wives make up these famous pork pies in
quantity and freeze either in freezer or
out of doors. Thawed and re -heated they
are more delicious than when fresh made.
FREDERICTON PARTY POTATOES
Temperature: 400" F
Time: 10-12 minutes
8 medium sized potatoes
2 eggs, separated
'/: cup grated old Canadian Cheese
1 teaspoon salt
dash of pepper, paprika, and nutmeg
10 per cent cream, warm
Cook pared potatoes in boiling salted
water until tender; drain and shake dry;
mash until smooth; add egg yolks,
cheese, and seasonings; beat until
smooth. Add sufficient warm cream to
moisten mixture; fold in stiffly beaten
egg whites. Drop from oiled spoon on
oiled cookie sheet; brown delicately in hot
oven. Serves 10.
THE RURAL VOICE/FEBRUARY 1981 PG. 27