| Recipe Title |
Type |
Cuisine |
| Portabello & Canandian Bacon on French Bread |
Brunch |
Canadian |
|
Im not sure if this is what you had in mind,it does sound good to me an would be worth trying.Hope you enjoy! |
| Canadian Cheese Soup |
Soup |
Canadian |
|
|
| Agneau au four Montreal |
Lamb |
Canadian |
|
|
| Canadian Butter Tarts |
Cookie |
Canadian |
|
|
| Maple Mousse |
Dessert |
Canadian |
|
|
| Acadian Cranberry Pie |
Dessert |
Canadian |
|
|
| CHRISTMAS MORNING WIFE SAVER |
Brunch |
Canadian |
|
|
| Tourtiere |
Pies |
Canadian |
|
|
| Vegetarian Tourtiere |
Potpourri |
Canadian |
|
*TVP = Textured Vegetable Protein. Made from soy beans, this is an excellent meat substitute, available at many supermarkets, natural food/health food stores, etc. The granules look kinda like oatmeal.
Tourtiere is a traditional Quebecois dish served at Christmas time. I started experimenting with this vegetarian version a few years ago so that I could still enjoy this traditional yule-tide meal, and now even my non-vegetarian relatives prefer it to the original! And of course it's much lower in fat and colesterol, and much less expensive to make. |
| Shepherd's Pie 'round these parts |
Stew |
Canadian |
|
|
| Boiled Icing |
Cakes |
Canadian |
|
|
| Boiled Jelly Icing |
Cakes |
Canadian |
|
|
| Sugarless Icing |
Cakes |
Canadian |
|
|
| Sweetened Milk |
Potpourri |
Canadian |
|
The 3rd generation recipe in my notebook says, "Same as Borden's sweetened milk." |
| Cream Cheese Fudge |
Confections |
Canadian |
|
|
| Classic spinach Dip |
Dips |
Canadian |
|
This isn't a warm version, but it always gets raves at parties. |
| Sauce for Chicken |
Chicken |
Canadian |
|
Pretty close to Swiss Chalet |
| Close-To-Swiss Chalet Barbecue Sauce |
Chicken |
Canadian |
|
|
| Sheperd's Pie (Pate Chinois) |
Beef |
Canadian |
|
This is a recipe that dates from the pioners' days. Not fancy but filling for winter's days. |
| Sucre a la Creme |
Confections |
Canadian |
|
|
| SUCRE A LA CREME |
Confections |
Canadian |
|
|
| Winnipeg Beef Stroganoff |
Beef |
Canadian |
|
I have made this more times than I want to count, everybody loves it, however I saute fresh mushrooms with the beef and onions and we prefer it served with egg noodles. |
| Concord Grape Jelly |
Jellies and Jams |
Canadian |
|
Jelly sets at 218 to 220F on a candy thermometer. |
| Nanaimo Bars |
Cookie |
Canadian |
|
I am a senior Canadian and have been cooking for family & friends for forty-five years. We don't really differ very much, after all, we all watch Emeril also. We do tend to have a lot of "regional" specialties and we have some ingredients, such as saskatoon berries from the prairies and bake-apple berries from Newfoundland and Winnipeg Goldeye that is only found in Lake Manitoba but I served my family "Shake N' Bake" for dinner to-night. Check out the Canadian recipes in the archives at this site...most of them are truly "Canadian". |
| Beef Potpie |
Pies |
Canadian |
|
Variation: Use 1/2 lb. beef kidney and l lb. beef instead of all beef. |
| Stuffed Meatloaf |
Beef |
Canadian |
|
|
| Maple Walnut Ice Cream |
Dessert |
Canadian |
|
|
| Seafood Casserole |
Seafood |
Canadian |
|
Cooking for Miracles is a project of the staff of the Royal Bank of Canada in aid of the I.W.K.Childrens' Hospital,
Halifax, Nova Scotia/Hospital Telethon. |
| Cherry Nanaimo Bars |
Dessert |
Canadian |
|
Joan Picard's recipe is the authentic "Nanaimo Bar", but this variation is good also, particularly at Christmas time. |
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