where could i find canadian regional recipe?!?!?!?

Question

plz send me the site!and thank you!

Answer 1

I did a google search for 'Canadian Recipes' and got lots of 'em.. Enjoy!

Maple Syrup Cake

2 cups cake and pastry flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup shortening
2/3 cup lightly packed brown sugar
2 eggs
1/2 tsp. maple flavouring
3/4 cup buttermilk
1/2 cup maple syrup

Preheat oven to 350 deg..
Grease two 8 inch round cake pans - line bottoms with wax paper.
Sift flour, salt, baking powder and baking soda together.
Cream shortening, then add brown sugar and beat until light and fluffy.
Add eggs and maple flavouring and beat.
Combine buttermilk and maple syrup.
Stir dry ingredients into creamed mixture alternately with liquid. Make 3 dry and 2 liquid additions. Mix well after each.
Pour into prepared pans. Bake @ 350 deg. for 30 to 35 minutes or until cake springs back when lightly touched.

Answer 2

I have cookbooks from all the southern provinces of Canada (I collect cookbooks - have over 1,200 of them). I'm sure if you look up the titles on the "net", it might show you some of the recipes. Here are the titles:

- The Canadian Living Cookbook - Ontario
- Country Church Cooking - Alberta
- From the Pioneer Kitchens 100th Anniversary - Southern Alberta
- Eat Your Heart Out - Alberta
- A Taste of Brandon - Manitoba
- Treasured Recipes of Battle River Historical Society - Alberta
- Labrador Caribou Recipes - Labrador
- I've Got To Have That Recipe! - Toronto
- Favourite Recipes - British Columbia
- Out of Old Nova Scotia Kitchens - Nova Scotia
- Foxy, Forty & Fit - Manitoba
- Maritime Inns & Restaurants Cookbook - Halifax
- A week at Galecliff - Newfoundland
- New Brunswick Women's Institute Cookbook - New Brunswick
- Homestyle Canadian Classics - from all across Canada
- Favourite Recipes from Old Prince Edward Island Kitchens - Prince Edward Island
- A Taste of Quebec - Quebec
- The new Chatelaine Cookbook - Toronto
- And the series Company's Coming by Jean Pare - Alberta

I have cookbooks for all 50 states in the U.S. as well.

Try to google those titles and see what you get. If I can help further, just e-mail.

Answer 3

FRENCH CANADIAN MEAT PIE

1 lb. minced pork (OR 1/3 lb. EACH ground veal, ground beef and ground pork)
1 small Onion
1 small Clove garlic, minced
1/2 tsp. Salt
1/2 tsp. Savory OR Sage
1/4 tsp. Celery salt
1/4 tsp. ground Cloves
1/2 c. Water
1/2 c. Breadcrumbs
Pastry for double crust pie

Place all of the ingredients (except the breadcrumbs and pie shell) in a saucepan and bring to a boil. Cook uncovered for 20 minutes over medium heat. Remove from heat and add a few spoonfuls of breadcrumbs. Let stand for 10 minutes. If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not continue in same manner. Cool the meat mixture and pour into a pastry-lined pan. Cover with the top crust, cut steam vents and bake in a 400 F. oven until golden brown. Serve hot with potatoes or rice and your favorite side dish. (Pie may be frozen for 4 to 5 months.)

QUEBEC APPLE DUMPLINGS


Pie dough
1/4 c. Cheddar cheese, grated
12 medium apples, peeled and cored
1/2 c. mincemeat
1/4 c. Rum
Butter
3/4 c. sugar
1/4 c. brown sugar
1/4 c. cream
Rind of 1/2 lemon

Preheat oven to 400 F. Roll pie dough into 12- 6” x 6” squares. Sprinkle each square with 1 tsp. of the grated cheddar. Peel and core apples and place one on each square. Fill the center of each apple with 2 teaspoons of mincemeat, 1 teaspoon of rum, a dot of butter and1 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 400 F. oven. Remove foil, brush ears with cream mixture and return to oven until 'ears' are brown. Serve warm with plain cream or sweetened cream, flavored with rum.

Answer 4

uhm well
hm....
we have poutines....
and lots of maple syrup.....
and thats about it.