| NEWFOUNDLAND |
| We'll rant and we'll roar like true Newfoundlanders.. We'll rant and we'll roar on deck and below Until we see bottom in sight of two sunkers When straight through the channel to Toslow we'll go .... Newfoundlanders are known the world over as a strong sea faring people.... |
| Jigg's Dinner Total over all time 3-3/1/2 hrs 2 lbs corned Beef I cup of split peas 6 med..potatoes 3med.carrots 1 med.turnip 1 med head of really fresh new cabbage...(or Turnip greens) 2tbs.butter salt and pepper.... Cut the meat into large pieces and soak over night...(6to 8 hrs) next day drain and cook in a large dinner pot ... 1...wash the peas and tie then in a pudding bag... and add then to the pot making sure that its covered with hot water simmer for two hours ... 2... prepare the veggies...clean and cut into pieces.... 3...after the meat had been cooked for two full hours add the veggies... cook till tender.... 4... remove the pudding bag... put the peas in a bowl add butter salt and pepper... 5...take up your veggies and arrange on a large platter.. cut you meat in pieces and another large platter...n serve piping hot,,,,,,wow .... enjoy Jiggs Dinner.... |
| This is a dessert brought over with the first settlers to Newfoundland in the 1600's Figgy Duff 2cups breadcrumbs 1 1/2 cups raisins 1/2cup molasses 1/4cup melted butter 1 tbs. hot water 1 tbs.baking soda 1 tbs. hot water 1/2 cupflour 1tbs. each ginger, allspice, and cinnamon. 1/2 tsp. salt. Molasses Cody 1 cup molasses 1/4 cup water 1/4 cup butter 1 tsp vinegar. 1....soak breadcrumbs.. squeeze and drain.... 2..Grease 4 cup pudding mold.. 3. mix together crumbs , raisins , molasses, and butter mix really well 4.sift together flour and spices..and stir into the crumb mixture.... 5....pour into greased mold... cover with foil to keep steam out... remember to leave a liitle room in the foil to allow the pudding to expand.... 6... place mold in a large pot half filled with boiling water steam for two hours... 7 serve piping hot with molasses cody.....mmmmmmmmmmm |
| My friend Joyce is very proud of her Newfoundland heritage and has been kind enough to share some traditional recipes with us as well as the ditty seen above |
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| Joyce |
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| Newfoundlands flower The Pitcher Plant |
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| Please sign |
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