Recipes

Here's 2 recipes that represent Canada well in any country!
By: Carol Shenkenberger

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: French Canadian Pea Soup
 Categories: Canadian, Soups, Vegetables
      Yield: 1 Servings

      1 lb Dried peas
      8 c  -Water
    1/2 lb Salt pork-all in one piece
      1    Onion, large;chopped
    1/2 c  Celery;chopped
    1/4 c  Carrots;grated
    1/4 c  Parsley; fresh,chopped
      1    Bay leaf;small
      1 ts Savory, dried
           -Salt and Pepper

"Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately. Instead of fresh or dried herbs, herbs salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup."

Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Roast Venison
 Categories: Meats, Misc, Canadian
      Yield: 6 Servings

      4 lb Venison roast;
           -elk,moose,or deer)
      2 tb Flour
      2    Cloves garlic (minced)
      2 tb Brown sugar
      1 ts Prepared mustard
      1 tb Worcestershire sauce
    1/4 c  Vinegar or lemon juice
      1 lg Onion (sliced)
      1 cn Tomatoes (14 oz can)
           MARINADE
    1/2 c  Vinegar
      2    Cloves garlic (minced)
      2 tb Salt
           Cold water to cover meat

Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds.

From: LINDSEY JONES Conf: (1114) F-INTERCOOK

* Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100)