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.

1 c -Boiling water
1 c Dates; chopped
1 ts Baking soda
1/2 c Butter
1 c Sugar, granulated
1 Egg
1 ts Vanilla
1 1/2 c Flour, all purpose
1 ts Baking powder
1/2 ts -Salt

——————————BROILED TOPPING——————————
1/4 c Butter
1/2 c Brown sugar; packed
1/4 c Light cream
3/4 c Coconut; shredded; half nuts-if desired

“This date and nut cake always included a broiled topping. Lazy Daisy was
a plain cake with the same topping. …
Queen Elizabeth cakes have appeared in cook books coast to coast for many
years. Some claim that the recipe was a favorite of the Queen Mother and
given to worthy groups as a fund raiser during World War II. One from
Quebec’s Eastern Townships includes the footnote that says that, “This is
not to be passed on but must be sold for charitable purposes for 15 cents.
In a reply to our query about the name of this recipe, the Queen
Mother’s Lady-in-Waiting writes; “I fear I have to tell you that, although
we have known about this recipe for many years, it did not originate from
either Buckingham Palace or Clarence House…However as Her Majesty always
made it a rule, due to the number of requests received, never to give
“favorite recipes”, I fear that I have to tell you that you that should
you wish to include this recipe in any cookbook, it should only be called
a ‘date and walnut cake’ with no reference to the Queen Mother.”

Pour water over dates and soda; let stand until lukewarm. In bowl, cream
butter with sugar; beat in egg and vanilla. Mix together flour, baking
powder and salt; add to creamed mixture alternately with date mixture.
Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven
for 40 minutes or until tester comes out clean.

Broiled Topping:
In a small heavy saucepan, combine butter, packed brown sugar, light cream
and coconut (half nuts if desired). Bring to a boil, stirring; boil gently
for 1 minute. Spread over warm baked cake; broil until bubbly and lightly
browned, watching carefully.

Pastry for 9″pie (lard is-traditional)
1 lb Pork; lean ground
1 Onion; medium, chopped
-Salt & pepper
1/2 ts Savory
Cloves; ground
1/4 c -Water; boiling

Mix meat, onion, spices in a saucepan. Add boiling water. Simmer,
uncovered for 20 minutes, stirring occasionally. Skim off any fat.
Preheat oven to 375F. Roll out half of the pastry and line 9″ pie plate.
Place filling in pie plate and cover with the remaining pastry. Prick with
a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped
with homemade ketchup or chili sauce. SERVES 4-6

4 Salmon steaks 4-6
1 tb Oil; salad
1 Lemon juice; from 1 lemon
Lemon peel; from 1/2 lemon
1 tb Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Peppercorns-crushed with
-back of spoon

————————–SAUCE VERTE (GREEN SAUCE————————–
1/2 c Green onion tops or: Chives
1/2 c Green pepper
1/4 c Parsley
1/2 c Spinach- uncooked
2 tb Lemon juice
1 c Mayonnaise

Spread the oil in a fry pan or baking dish. Place the salmon steaks next to
one another, but not overlapping. Add the lemon juice and peel,
peppercorns, salt, onion and just enough hot water to cover the fish.
Cover and poach on top of the stove (if using fry pan) over low heat, for
10-12 minutes or in 325F oven (in baking dish) for the same length of time
or until the salmon flakes.
Allow the fish to cool in the liquid. Drain well and remove the skin.
Arrange on platter, then cover completely with the following sauce. Serve
with a cucumber salad.

Sauce Verte:
Chop the vegetables coarsely and put in blender with lemon juice. Cover
and blend until it turns into a sort of mush with small bits of this and
that in it. Add the mayonnaise and blend.
If you don’t have a blender, chop the ingredients very finely and blend
them into the mayonnaise with the lemon juice, crushing them as much as
possible to give color to the sauce.

From the author, “Use salmon steaks for this colourful and tasty dish. It
is then easy to make it for 2 or 10.”

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples; medium- peeled &
-cored
1/2 c Mincemeat
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6″x6″ squares
(about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
Peel and core apples and place one on each square. Fill the centre of each
apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of
butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
over the apple to form ears at the top. Cover the ‘ears’ with aluminum
foil. Mix the brown sugar, cream and grated lemon rind. Brush the
dumplings with this mixture and bake 35 to 45 minutes in 400F oven. Remove
foil, brush ears with cream mixture and return to oven till ‘ears’ are
brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincemeat and rum. I used Meal Master’s conversion to
decimal and back to calculate the total amounts.

To quote Mme. Benoit,”In Quebec these were baked in deep brown
earthenware pudding dishes and served on a hot wooden board or tray
surrounded by autumn leaves or boughs cut from the Christmas tree. It was
a traditional in our family to serve these dumplings after we had finished
decorating the Christmas tree.”

Pumpkin ;(equal parts of)- peeled
Potatoes; peeled
1 Onion; finely chopped
Butter
Bacon
-salt & pepper to taste

Pommes de terre a la citronuille

The directions for this recipe are very loose;
Boil together equal parts of peeled potatoes and pumpkin. When cooked,
drain them, add 1 good sized onion, finely chopped and a piece of butter.
Mash all till creamy, season to taste and serve with golden sliced of
fried salt pork or bacon.
To quote Mme. Benoit, “Grand-mere was a wizard with pumpkin. Her mashed
potatoes pumpkin french fried chips were super. It’s amazing how most of
what we enjoyed in our youth remains a pleasure as we grow older.
In the autumn of 1959 I made these on my television show. The amount of
mail requesting the recipe was unbelievable!”

1/2 lb Salt pork, fatty
10 Potatoes; finely grated
4 Potatoes; cooked & mashed
-Salt & Pepper

“For many Acadians living in southeastern New Brunswick, Poultine Rapee,
potato dumpling dish with a mixture of seasoned pork in the centre, is
considered a national dish. In other parts of Acadia, these delicacies are
prepared without the meat and fish is sometimes added to fricot. Although
the grayish colour and gluey texture of the poutines makes them appear
somewhat unappetizing, their taste more than compensates for their
unattractive appearance.”

Soak the pork overnight in cold water to remove the salt, and cut into
cubes.
Extract the water from the grated potatoes by putting them in a cotton bag
and squeezing vigorously.
Mix the mashed potatoes with grated potatoes. Season with salt and pepper.
Roll the potato mixture into balls resembling small snowballs. Make a hole
in the centre of the potato ball and add 1 Tbsp of the salt pork. Close
the hole and roll the poultines in flour.
Gently drop the poultines 2 or 3 at a time, into a large pot of boiling
salted water, ensuring that the water is kept at a rolling boil. Simmer
the poultines for 2-3 hours.
Eat the poultines hot with butter, salt and pepper, or as a dessert with
sugar and molasses.
MAKES: 6 POULTINES

2 c Blueberries; fresh -OR-1 pk -Blueberries, 300 g-individually frozen,
-unsweetened
3/4 c Sugar, granulated
1 ts Lemon rind; grated
1 1/4 c Flour; all purpose
1 1/2 ts Baking powder
1/4 ts -Salt
1/4 c Shortening
1 Egg; beaten
1 ts Vanilla
2/3 c Milk
Whipped cream -OR-
Ice cream; opt

Pouding Renverse des Bleuets

Lemon-flavoured cake batter baked over fresh blueberries makes a perfect
dessert. When I was immersed in French language studies at Jonqiere’s
Centre linguistique, Jeannine Renouf treated me to this recipe and also to
a version that she makes with wild raspberries. It was a delectable kind
of immersion.

Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8
inch square baking pan.
In a bowl, combine flour, baking powder and salt. In another bowl, cream
shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and
vanilla. Add dry ingredients alternately with milk, blending well after
each addition and finishing with dry ingredients.
Pour batter over fruit in pan and bake in a preheated 350F oven for
about 40 minutes, or until a tester inserted in centre comes out clean.
Let cool slightly; turn out onto serving plate. Cut in squares and serve
warm or at room temperature, with whipped or ice cream, if desired.
SERVES: 6-8

3 Cooking apples, large-or 6 small-peeled, cut into chunks
1 c Maple syrup
1 Egg; beaten
1 tb Melted butter
2 ts Lemon juice
1/2 c All-purpose flour
1 ts Baking powder
1 pn -salt
1/2 c Raisins
Unsweetened whipped cream
-(optional)

Arrange apples in a greased 8 inch square baking pan. Pour 1/2 cup of the
maple syrup over apples, stirring to coat well, and spread in an even
layer.

In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2
cup maple syrup. In another bowl, combine flour, baking powder and salt.
Stir the dry ingredients into the egg mixture. Fold in raisins.

Pour batter evenly over apple pieces. Bake in preheated 375 deg F oven
for 30 to 35 minutes or until top is lightly browned. Serve warm with
unsweetened whipped cream, if desired.

1 1/2 c Flour, all purpose
1/4 c Sugar, granulated; approx
1 tb Baking powder
1 ts -Salt
2 tb Butter; or shortening
1/4 c Currants
2 Eggs
1/3 c Milk
3/4 c Potatoes; mashed

“Potato scones reflect the influence of the Scottish in the Maritimes and
their adaptability in using the famous P.E.I. potato…Scones were a
favorite Scottish tradition. According to _A Treasury of Nova Scotia
Recipes_ “the difference between bannock and scone (which the Scots rhyme
with ‘on’, not ‘bone’) is that the bannock is a rather large, round cake,
and the scone is a smaller triangle or ‘farl’.. But local usages vary
considerably, Scots being strong individualists.
A similar recipe for German Buns appears in an Ontario cookbook from the
Kitchener area, where German settlers were predominant.
When Their Majesties King George VI and Queen Elizabeth visited Government
House in Halifax on June 15,1939, scones were served. And Canadian Brits
gathered for “tea at the Empress” in Victoria for scones and tea.

In a bowl, combine flour, baking powder and salt; cut in butter until
mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With
fork, stir into dry ingredients along with milk and potatoes until well
moistened.
Knead gently on a lightly floured surface about 20 times. Roll or pat into
circle 1/2 inch thick. Place onto un greased baking sheet; brush with
reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges,
separating slightly.
Bake in 425F oven for 12 to 15 minutes or until lightly browned.
MAKES: 16 SCONES

VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients
OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour