What's Coookin' in Elliston!

Elliston's Recipe of the Week

         "What's Cookin' in Elliston" reflects not only the original and traditional recipes of "The Bird Island Folk" but also the everyday recipes that have been family favourites for years.
         

Each a week another recipe will be featured on this site.

Pickled Beets: (February 25 - March 3, 2001)

Ingredients:

6 1/2 lbs beets				3 cups vinegar
4 to 5 cups sugar

Instructions:

Bring sugar and vinegar to a boil. Boil beets in separate pot until tender. Rinse with cold water. Heat jars at 250°F for 10 minutes. Place sliced beets in bottles; add sugar/vinegar mixture. Seal and boil for 20 minutes.

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Chicken Salad: (February 18-24, 2001)

Ingredients:

3 cups cooked or canned chicken or turkey in large pieces

1/2 cup celery			1/4 cup mayonnaise
1/2 cup green pepper		1/2 tsp salt
1/8 cup French dressing		2 tbsp lemon juice

Instructions:

Toss all ingredients together 1 hour before serving. Refrigerate until ready to serve. Serve on lettuce with slivers of carrot and parsley for garnish.

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Sharon's Mushroom Steak: (February 11-17, 2001)

Ingredients:

cross rib steak			1 pkg Lipton onion cup of soup
2 tins cream of mushroom soup	1 pkg Lipton beef noodle cup of soup

Instructions:

Brown steak. Mix soups and water together; add to steak. Bake at 350°F for 1 hour.

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Ground Moose Meat Casserole: (February 4-10, 2001)

Ingredients:

1 lb ground moose meat		onion powder
2 eggs				3 tbsp vinegar
2 cups bread crumbs		3 tbsp brown sugar
salt and pepper, to taste	pepper
onion powder, to taste		3 tbsp Worcestershire sauce
sauce: 1 cup water

Instructions:

Make meatballs and broil in oven until brown. Place in casserole dish and cover with sauce. Bake, covered, at 375°F for 45 minutes.

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Bakeapple Dessert: (January 28 - February 3, 2001)

Ingredients:

1/2 cup margarine			1 tsp baking soda
1 cup brown sugar			2 cups rolled oats
1 1/2 cups (sweetened) bakeapples	1 cup sifted flour

Instructions:

Place the margarine, sugar, flour, rolled oats and baking soda in a bowl. With finger tips rub until fine and crumbly. Spread ½ the mixture into a pie dish and spread with bakeapples. Put the remaining ½ over the bakeapples and gently press down with hands until even. Bake at 350°F until golden brown. If desired, serve with whipped cream.

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Newfoundland Flipper Pie: (January 21-27, 2001)

Ingredients:

4 seal flippers			1 qt water
1 tsp soda			1/2 cup pork fat, diced
2 onions, chopped		1 tsp salt
1 tbsp flour			1 cup cold water
1 tsp Worcestershire sauce

Instructions:

Soak flippers in water and soda for ½ hour. Trim off all excess fat. Dip flippers in seasoned flour and pan fry in pork fat until brown. Add chopped onions. Make a gravy of flour, water and Worcestershire sauce. Pour over flippers. Cover and bake in moderate oven (350°F) until tender, 2 to 3 hours. Cover with pastry and bake at 400°F for last ½ hour.

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Cherry Cheesecake: (January 14-20, 2001)

Ingredients:

18 graham wafers or 1 1/2 cups crumbs	8 oz pkg cream cheese
1/4 cup butter				1 tin sweetened milk
1/3 cup lemon juice

Instructions:

Crush wafers and rub in butter; press into a 9 inch pan. Mix cream cheese until softened; add sweetened milk and beat until blended. Add lemon juice and blend. Pour into the graham wafer mixture. Top with 1 can cherry pie filling. Chill 2 to 3 hours before serving.

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