1.  Cover salt cod with cold water and let stand overnight (6-8 hours). In the morning, change water on cod and simmer gently until fish flakes easily, about 5-10 mins. Remove from heat; drain, remove bones and flake the fish (2 cups)

2.  Cook onions in a very small amount of water; covered. Remove lid and set aside.

3.  Mash together fish, potatoes, parsnips and butter. Add onions and water in which they were cooked. Season with pepper and savory. Add beaten egg and mix well. Chill until cool and firm.

4.  Form into 3-inch round patties and coat lightly with flour ( or breadcrumbs).

5.  Fry in salt pork drippings or veg. oil over medium-high heat.  Fry fish cakes 2-3 mins on each side, turning once, until crisp and golden.

Fresh fish:  poach 1 pound cod or haddock fillet in 1 cup salted water for 5-10 mins; drain well
and flake into small pieces.

For centuries, fish cakes have been a common sight in kitchens all over Newfoundland. And they remain a
favorite because they are both delicious and easy to prepare!  Watered salt cod fish is generally used to for
cakes but any cooked fish will do...even leftover fish and brewis. But don't mistake these patties for a dessert: they are called "cakes" only because of their shape.

1. Soak meat in cold water overnight (6-8 hours). Drain meet and place in large pot.
2. Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours.
3. Prepare vegetables. Small carrots and potatoes may be left whole, large ones cut in half. Slice turnip and cut cabbage into wedges.
4. After meat and peas have cooked for 2 hours add vegetables and cook until tender, adding cabbage last.
5. Remove peas from bag, place in bowl and mash with butter and pepper to form "pease pudding". Remove meat and cut into serving-size pieces.
6. Arrange meat and vegetables on platter. Serve the "pease pudding"  in a separate bowl.

Newfoundlanders often pour the pot of liquor (stock) over their dinner.  The stock is also thickened for gravy to accompany the roast (moose, beef, or chicken) that is also served at this "scoff".
Many Newfoundlanders remember the excitement of a traditional "scoff" featuring a steaming Jiggs Dinner. This event was often called a "time", when friends and neighbors were welcomed for a feast of salt meat and vegetables...and to sing, dance, and spin a few yarns'.
After the meal, there was nothing like a tasty "Figgy Duff"  for desert (will send that recipe next). And you could count on Jiggs Dinner to go a long way: the leftovers made a delicious "hash" on the following day.
( That is true, leftover hash...mmmm good).

1.  To make breadcrumbs, soak dry bread crusts in enough water to soften. Drain and squeeze bread gently to remove excess water.  Break into crumbs and measure 2 cups
2.  Grease 4-cup pudding mold.
3.  Mix together crumbs, raisins, molasses and melted butter.  Combine baking soda and water and add crumb mixture; mix well.
4.  Sift together flour, ginger, allspice, cinnamon and salt.  Stir into crumb mixture.
5.  Pour into greased pudding mold. Cover top with 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.
6.  Place mold on rack in steamer or large pot.  Add boiling water to halfway up sides of pudding mold.  Cover and steam for 2 hours or until firm to touch.
7.  Serve topped with molasses coady.

Figgy duff had its origins in the 16th century, with the first settlers (or livyers) in Newfoundland.  Simply put, figgy duff was a raisin pudding which was traditionally boiled in a cloth bag and served steaming hot as a dessert. "Figgy" referred to as the raisins (i.e., figs) in the mixture (dough was sometimes pronounced "fuff" in British dialect).  Most families enjoyed this tasty treat on special days known as "duff days" in many parts of the island.

1.  Fry hamburger in skillet and drain off fat. Set aside.
2.  Place in greased 10-cup casserole: 2-3 layers potatoes, 1 layer carrots, and 1 layer onions. Sprinkle with salt and pepper, on vegetables.
3.  Pour tin of peas, including liquid, over vegetables.  Place layer of drained corn over peas and sprinkle
cooked hamburger meat on top.
4.  Spread undiluted tomato soup over top of meat. Pour water into casserole.
5.  Bake covered at 350deg F for 1 hour; remove cover and continue baking until all vegetables are tender
(about 30 mins).

Years ago, with large families to feed and no modern-day supermarkets at hand, many chefs must have felt as though they were shipwrecked on an island.  So with some basic ingredients (dash of this and that), a meal was conjured up...magically creating a delicious "shipwreck" (or seven-layer) dinner with whatever was left in the cupboard.  A great tasting meal was always the result.
 
 

1.  Preheat oven to 375 deg.F
2.  Cook rice and sauté onion, then green pepper and lastly, mushrooms.
3.  For cheese sauce, melt butter in saucepan, add flour and stir to form a paste.  Remove from heat and slowly add 1/2 the milk, stirring constantly.  Return to heat, stir intil mixture thickens; beat until smooth and shiny. Gradually add remaining milk, salt, pepper and nutmeg and stir while simmering for 2-3 mins. Remove from heat, add cheese and stir until melted.
4.  Place rice in bottom of casserole, then layer onions, green pepper, mushrooms and peas.  Season with salt and pepper to taste.
5.  Place scallops over vegetables and cover with cheese sauce.  Melt butter and add breadcrumbs.  Sprinkle over cheese sauce.
6.  Bake in preheated over 375 deg.F over for 20 mins or until the mixture bubbles.  Do not overcook as
scallops will become dry and tough.

Scallops are a real source of pride in Nova Scotia.  Its famous Digby scallop fleet catches Nova Scotians
celebrate these succlent mollusks every year during "Scallop Days" in Digby. Don't forget that if you "shuck" your own scallops, you can keep the beautiful, fanshaped shells for interesting crafts and decoration's.

1.  Heat blueberries, water, sugar slowly until blueberries begin to soften, then bring to a boil.  Simmer gently (5 mins) while making dumplings.
2.  Sift together flour, baking power, salt and sugar (1 tsp.).  Cut in butter and add enough milk to make a soft dough.
3.  Drop dumplings by the tablespoonful, into hot blueberries (makes approximately 10).  Cover tightly and cook 15 mins without raising lid.  Dumplings will double in size.
4.  Serve hot, spooning sauce over dumplings, and top with cream.

OH, to enter the kitchen and be greeted by the sweet, tantalizing aroma of blueberries...which become more and more fragrant as they cook.  This traditional recipe gets its unusual name from the "grunting" noises of the dumplings as they bubble away in the pot.  Indeed, you may find the experience of preparing blueberry grunt almost as rewarding as eating it.

1.  Preheat over to 350deg F.
2.  In large bowl, combine rolled oats, flour, sugar, baking soda and salt.
3.  Rub and cut in shortening using hands or pastry blender.  Slowly add enough water to moisten, stir with knife
4.  Shape dough into 2 balls.  Chill for 10 mins.  Pat each ball into a rectangle and roll out until 1/4 inch thick, using oats on the board.  Cut into 2-inch squares or circles.  Place on lightly greased baking sheet
5. Bake in 350 deg oven for 15-20 mins or until crisp and golden. Transfer to a rack to cool.. Spread oatcakes with butter before serving

Sugar may be reduced to 1/2 cup if a less sweet cake is desired  

Oatcakes were originally prepared and eaten as a replacement for bread in Scotland...because oats grew
much more successfully than wheat in Scotland climate, and could be harvested "green".  Our Scottish
ancestors in Nova Scotia continued this tradition., using the nutty-flavored oatmeal produced at the Balmoral Mill.  The dough was usually rolled into thin, flat cakes, cut into squares, and toasted over the fire in the stone hearth...and then served with buttermilk or a nice cup of tea. Mmm!

1.  Preheat over to 450 deg. f
2.  Wipe cod tongues with damp cloth
3.  Soak cod tongues in milk (in which salt has been dissolved) for about 10 mins.  drain and roll in
breadcrumbs.
4.  Place on a greased baking sheet and bake at 450 deg. for about 10 mins.

This is a Newfoundland/Nova Scotia recipe, its sounds awful, but you would be surprised how many people around here love Cod Tongue, and Cheeks.
Livyers was the name given to the earlier settlers who (illegally) stayed behind to live in this new found land...as their fishing vessels sailed home to Europe in the fall.  Perhaps it was their self-sufficient lifestyle and "waste not, want not" attitude which led to the discovery of the delicate flavor and taste of cod tongues & Cheeks.  Today, despite their unlikely name, cod tongues & Cheeks are sought out by locals and visitors alike... adding more evidence to the belief that even simple foods become culinary creations in Newfoundland & Nova Scotia.

1.   Remove tails and heads from salt herring.  Soak in cold water for 12 hours or overnight.
Change water once or twice.  (that depends on how salty you like it)

2.  Clean thoroughly, skin and fillet taking care to remove all bones.  Cut into 2 inch pieces, drain and press excess water from herring.  Pack in sterile glass jars layering alternately with onions.

3.  In saucepan, combine vinegar, pickling spice and sugar; slowly bring to a boil, stirring constantly.  Simmer for 5 mins. until spice has flavored vinegar.  Cool and pour over herring.  Refrigerate 4-6 hours before serving.

Solomon Grundy is not one of the local townspeople... it is a unique herring dish made popular by early German settlers in Lunenburg.  Some believe that its name is taken from the first person who made this herring treat popular.  Today, communities in Nova Scotia still celebrate this tasty dish with special "Solomon Grundy Suppers" or festivals.  Solomon Grundy usually served as an appetizer or snack, and it is delicious with potatoes or salad.  It's handy and convenient also:  it can keep for months, so you'll always have some on hand!

Since it's Saturday, I taught this would be an appropriate recipe. That was the tradition in our house, baked beans on Saturday and home make bread.
 

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