Guest Author - Deborah Adams
This month's featured holiday recipes is from Canada's wonderful French Canadian cuisine. The holidays for August in Canada are:
August-2 British Columbia Day
August-2 Civic Holiday
August-2 Gold Cup and Saucer Day (P.E.I.)
August-2 Natal Day
August-2 New Brunswick Day
August-2 Simcoe Day (Ontario)
August-2 West of Summerside (P.E.I.)
August-4 Regatta Days (Newfoundland)
August-15 Acadian Day
August-16 Discovery Day (Yukon)
To start you off with your holiday celebrations in Canada here are a few Canadian recipes.
CANADIAN CHEESE SPREAD
1/2 c. stuffed pimento
3 oz. green olives
8 oz. sharp Cheddar cheese
2 tbsp. Dijon mustard
1/2 c. mayonnaise
1/2 c. walnuts
In a food processor, with the metal blade, coarsely chop olives and walnuts, pulsing 6 or 7 times. Walnuts should be the size of small peas. Remove only the metal blade. Insert medium shredding dish and shred cheese. Turn cheese, olives and walnuts into a 1 quart storage bowl with tight-fitting cover. Add mayonnaise and mustard. Mix thoroughly. Store in refrigerator. Serve on buttered, toasted French bread slices. Spread on whole wheat bread layered with lettuce and crisp slices of bacon. Stuff celery ribs. Stuff hollowed out cherry tomatoes. Top slices of cucumbers. Form into a ball and roll in chopped walnuts. Serve with crackers.
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CANADIAN MOOSE MILK
5 liters milk
1 liter vanilla ice cream
6 eggs, beaten
1 (40 oz.) white rum
1 (40 oz.) Tia Maria
Nutmeg to taste
Mix soft ice cream, milk, eggs, rum and Tia Maria together. May blend in nutmeg to taste or sprinkle on top of individual servings.
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CANADIAN LEMON BREAD
1 c. sugar
6 tbsp. oleo or butter
1 tsp. baking powder
1 tbsp. grated lemon rind
2 eggs
1 1/2 c. flour
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped nuts (optional)
Mix ingredients in order, beating until smooth. Bake in a greased loaf pan for 45 minutes at 325 degrees. Then dissolve 1/4 cup sugar and 3 tablespoons lemon juice. Score top of cake with a fork and pour over hot cake. Cool.
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CANADIAN BUTTER TARTS
2 tbsp. margarine
1 c. brown sugar
1/2 tsp. vanilla
1 c. raisins
1 egg
Pour 1 cup boiling water over raisin and let set 10 minutes. Strain. In pan melt margarine with brown sugar, when melted add raisins. Take off heat and let cool. Add beaten egg and vanilla. Line muffin tins with raw pastry dough. Pour approximately 2 tablespoons raisin mixture in each. Bake 400 degrees until golden.
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CANADIAN WAR CAKE
2 c. brown sugar
2 c. hot water
4 tbsp. butter
1 tsp. nutmeg
1 tsp. Allspice
1 tsp. cinnamon
1 box raisins
Mix the above and boil 5 minutes. Then remove from stove and cool. When cold, add 3 tablespoons warm water with 1 teaspoon baking soda, add to mixture. Then add 4 cups of self-rising flour. Add chopped nuts, cherries (maraschino or candied). Pour into pans. Makes 2 or 3 layers. Bake in a slow oven at 350 degrees for 35 minutes or until done. --FILLING:--
2 c. brown sugar
1 c. white sugar
1 c. butter
3/4 c. sweet milk
1 tsp. vanilla flavoring
1 can coconut
Mix and boil until it forms a soft ball in cold water. Add flavoring and cool. Add 1 can of coconut, then spread on cake.
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CANADIAN HONEY DROPS
1 c. soft shortening (part butter)
1 c. brown sugar (packed)
2 eggs
1/3 c. honey
1 tsp. vanilla
3 1/2 c. Gold Medal flour
2 tsp. soda
Apricot jam
Mix shortening, brown sugar, and eggs thoroughly. Stir in honey and vanilla. Measure flour by dip-level-pour method or by sifting. Blend flour and soda; stir in. Chill several hours or overnight. Heat oven to 350 degrees (moderate). Roll into balls size of large walnuts. Place on ungreased baking sheet. Bake 10-12 minutes or until almost no imprint remains when touched lightly. When slightly cooled, put together with apricot jam. Makes 3 dozen double cookies.
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CANADIAN "MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips
Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box directions. Slowly pour pudding over crackers. Cover pudding with graham cracker layer. Beat whipping cream, then cover over graham cracker. Melt chocolate chips, then sprinkle melted chocolate over whipped cream. Chill 1-2 hours before serving.
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CANADIAN SALAD DRESSING
1/2 c. sugar
1 tbsp. butter
1 tbsp. flour
1/2 tsp. salt
1 egg
1/2 c. vinegar
1/2 c. milk
1 tbsp. prepared mustard
Cream sugar and butter. Add flour, salt and beaten egg; mix well. Add vinegar and milk, mixing after each addition. Bring to boil. Remove from heat. Add 1 tablespoon prepared mustard. When cool add 1/2 small cup sour cream. Delicious for chicken, turkey or potato salad.
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FRENCH CANADIAN ALL MEAT DRESSING
5 c. water
2 lbs. lean ground round beef
1 lb. sausage
1 lg. onion, chopped fine
2 tbsp. salt
1 scant tbsp. poultry seasoning
3 tbsp. Accent (if left out, stuffing does not taste as good)
1 lg. loaf white bread plus 5 or 6 slices
Toast bread; turn occasionally. Cut toast in 1/3-inch pieces. In 5 or 6-quart kettle, cook slowly everything but the bread. Cook 25 minutes to 1/2 hour. Turn fire low as possible and let simmer as you add bread cubes, stirring all the while until softened. Cool thoroughly, overnight is best. Store in refrigerator until time to stuff turkey. Roast turkey your favorite way. This dressing is a real winner and once you've tried it, you'll never want another.
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CANADIAN SALMON PIE
1 can Red Salmon
1 small box potato buds
Water and juice from salmon to equal 2 1/3 cup.
1 egg
1 sm. onion, diced or dried onions
Salt to taste
2 crust pies
Egg wash, 1 egg and 1 tbsp. water
Drain salmon. Clean, skin, bone salmon. Make potato buds using juice from drained salmon and water to make 2 2/3 cups. (If you use dry onions add to potato water now!) Mash cooked potatoes, onion, clean salmon and egg together. Put in pie shell, top with second pie crust. Crimp crust together. Make egg wash with 1 beaten egg and 1 tablespoons water brush on pie. Bake at 350 degrees for 25 to 30 minutes.
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FRENCH-CANADIAN MEAT PIE
1/2 tsp. salt
1/4 c. water
1 1/2 lb. combined ground pork and beef
1/4 tsp. black pepper
1/4 to 1/2 tsp. each poultry seasoning, cloves, and cinnamon (according to taste)
Pinch of nutmeg
1/4 c. ground celery
1 sm. onion, ground or minced fine
Combine all ingredients well and simmer, covered for 1/2 hour. Stir and break up meat several times. Drain off liquid. Let stand for fat to rise to top. Discard fat and return rest of liquid to meat mixture. Add 1/2 cup bread crumbs. Place in pastry lined pie tin. Cover with top crust and bake at 400 degrees for 25 minutes or until browned. Meat mixture may be made the day before and refrigerated until ready to use. Makes 1 (9 inch) pie.
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FRENCH CANADIAN RAGOUT (Meatballs)
(From the St. Lawrence River region) Pork hocks
Boil until tender with onion, salt and pepper, cloves, allspice and garlic and 1/2 cup of celery, chopped fine. Remove meat from hocks and return to liquid. --MEATBALLS:--
Equal parts of ground beef and ground pork. Mix with chopped onions (fine) and seasoned bread crumbs. Roll meatballs in flour. Brown in skillet (heavy cast iron recommended). When meatballs are browned then drop into above pork hock mixture. Cook until done. --GRAVY:--
Brown flour in cast iron skillet that was used to cook meatballs. Make a medium thin paste. Add to liquid (above) to thicken to desired consistency. Serve with noodles.
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FRENCH CANADIAN FILLET DE PORC AUX CHAMPIGNONS
1 pork tenderloin
1 clove garlic
Paprika
2 tbsp. butter
1/2 tsp. marjoram or savory
1/2 c. cream
1 c. sliced mushrooms
3 tbsp. white wine
Salt and pepper
2 tbsp. flour
Rub pork with garlic. Dust heavily with paprika and brown in butter. Add mushrooms and coat well with butter. Then add wine, salt, pepper and seasonings. Cover and gently simmer 40 minutes or until tender. Mix flour with cream. Add to sauce in pan after removing cooked tenderloin. Cook a few minutes. Serve with tenderloin.
Some of these recipes were posted with permission from One Million Recipes Please visit and see what all they have
to offer!
