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Cookery Books
Linda's Recipe Pick for November
Oven Baked Chicken (with Peaches)
Preheat oven to 425 degrees.
In a paper bag mix:
1 cup flour
2 tsp salt
1/4 tsp pepper
1/4 tsp paprica
Place 1/2 cup shortening (or 1/4 cup butter or margarine and 1/4 cup vegetable oil) in a 13"x9" pan and set in oven to melt.
Shake 3 or 4 pieces of chicken (I prefer legs) at a time in the paper bag to coat thoroughly with the flour mixture.
Place chicken, skin down, in single layer, in the hot oil mixture.
Bake for 45 mins, then turn.
Drain the fat off the chicken and add a 14-20 oz. can of unsweetened peaches to the chicken and bake for another 30 mins.
Serve with your choice of vegetables.
Linda's Recipe Pick for December
Whole Baked Stuffed Cod
What can be more of a Newfoundland meal?
3 cups soft bread crumbs from day-old white bread
1 small onion, finely chopped
1 tbsp dried savory, preferably Newfoundland savory
½ tsp salt ¼ tsp black pepper
4 tbsp butter, melted 1 medium-sized onion, sliced
A 4 to 5 lb fresh cod, cleaned but with the head and tail left on
Preheat the oven to 400 F. Combine the bread crumbs, finely-chopped
onion, savory, salt, pepper and melted butter in a large mixing bowl and mix
together well.
Wash the fish inside and out under cold water and dry it with paper
towels. Fill the fish with the bread stuffing then close the opening with
small skewers and crisscross with string if necessary. Place the fish in an
enameled or stainless steel roasting or baking pan and brush it all over with
vegetable oil. Bake for 30 minutes, uncovered, basting every 5 or 6 minutes
with vegetable oil. Scatter the slices of onion over the fish and continue to
baste frequently; bake for about 30 minutes longer. The fish should be just
firm when pressed lightly. Remove the pan from the oven. Carefully transfer
the fish to a heated serving platter and remove the skewers and string. Serve
immediately, garnished with sprigs of parsley.
Note: Instead of using vegetable oil the old-fashioned
Newfoundland cook will use salt pork fat instead. If you wish to use salt pork
fat place it in the baking pan to be used to bake the fish. Use ¼ lb cut into
¼ in. pieces. Fry the salt fat pork on top of the stove over a moderate heat,
turning it frequently until the pieces are crisp and brown and are rendered
out. Remove and discard the pork pieces and set aside the rendered out oil to
carry out the above preparations of the fish.
Linda's Recipe Pick for January
Seafood Casserole
This is a great dish to take to a potluck party.
Ingredients:
1 lb. scallops
1 lb. lobster or crab (imitation may be used)
1 lb. shrimp (an equal amount may be canned or frozen)
1 lb. cod (or other white fish)
10 oz. can mushrooms (save the liquid)
2 tbsp. grated onion (optional)
2 tbsp. diced green pepper (optional)
1/3 cup butter or margarine
¾ cup flour
3 to 4 cups canned evaporated milk (or 6 to 8 cups fresh whole milk)
½ to 1 cup grated cheddar cheese
Drain the mushrooms and save the liquid. Place the cod in a boiler, add a little water and the liquid from the mushrooms and bring to a boil. Let simmer for 10 mins, then add the other seafood and let simmer for another 2 mins. Strain, save the stock, add salt to taste and ½ tsp of lemon juice. If whole milk is used the stock may not be needed.
Sauté the onion and pepper in butter for 5 mins.
Prepare a white sauce by combining the milk with an equal amount of fish stock. Fresh whole milk may be substituted for the evaporated milk but it is not be as creamy so the amount should doubled and the fish stock omitted. Melt 1/3 cup butter in a double boiler, blend in the flour then add the milk/fish stock gradually while stirring and continue to stir until the mixture thickens. I add lots of fresh, ground pepper.
Remove all bones from the cod; flake and place all fish and mushrooms in a greased casserole dish, add the sautéed onion and pepper and cover with the white sauce. Cover the top with grated cheese and sprinkle with bread or cracker crumbs.
Bake uncovered at 350 degrees for ¾ to 1 hour.
This casserole can be served with broccoli or vegetables of choice, but is quite nice with a tossed salad and rolls.
Linda's Recipe Pick for February
Sweet & Sour Pork & Pineapple
Ingredients:
1-1/2 lb pork tenderloin
2 tbsp. cooking oil
1 14 oz tin pineapple tidbits in juice
1 med size onion
2 tbsp brown sugar
2 tbsp soya sauce
2 tbsp vinegar
1/3 cup catsup
1/3 cup water
1 med size, chopped green pepper.
2 tbsp cornstarch
Pepper to taste
Cut the pork into bite size pieces and brown in fry pan with chopped
onion and cooking oil.
Mix together the brown sugar, soya sauce, vinegar, catsup, water, and
pepper. Add pineapple and juice with chopped green pepper. Add this mixture to
the pork; cover and simmer for one hour.
Just before serving, mix the cornstarch with a little water and add to
pork mixture.Bring to a boil while stirring.
Serve with white rice and tossed salad.
Linda's Recipe Pick for March
Boiled Dark Fruit Cake
Ingredients:
3 cups white flour
2 tsp baking soda
2 cups brown sugar
½ lb butter or margarine
1 lb seedless raisins
½ lb red cherries
1 cup walnuts
2 cups water
1 tsp allspice
1 tsp cloves
½ tsp nutmeg
1 tsp cinnamon
1 tbsp cocoa
1 tsp salt
1 tsp vanilla
2 tsp dark rum (optional)
Cut cherries into halves or quarters and chop walnuts. Place all
ingredients except the flour and baking soda in a pot and bring to a boil, let
simmer for 20 mins.
Cool for 30 mins then stir in the flour and baking soda.
Grease and flour a square or tube pan and add the mix. Bake at 300
degrees F for 1 – 2 hours.
To store, wrap the cake in a rum soaked J-cloth then tinfoil and freeze.
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