Town of Cottlesville  |  P.O Box 10  |  Cottlesville, Newfoundland, Canada  |  AOG 1SO  |  Telephone:(709) 629-3505  |  Facsimile:(709) 629-7411
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RECIPES

Here are just a few of the traditional meals and desserts that are common to Cottlesville.

BLACK BERRY PUDDING

1½ cups of flour
¼ cups of sugar
1 ½ teaspoons of baking powders
¼ cup of butter
¼ cup of blackberries
¼ cup of water

  1. Mix above ingredients together and put them into a pudding bag.
  2. Then put the pudding bag into a pot with Jiggs dinner and boil for 1 hour.
PEA SOUP
2 cups split peas
1 onion, chopped
1 cup celery, diced
1 cup potato, diced

½ turnip, diced
3 carrots, diced
1 lb. Salt meat

  1. Soak salt meat and peas overnight Drain off water
  2. Add 6 cups of water and onion, simmer gently for 3 hours.
  3. About 20 minutes before serving, add vegetables. If soup is too thick, add extra water.
MAKING DUMPLINGS
1 ½ cup flour
¼ cup butter
3 teaspoons baking powder

1 teaspoon salt
½ to 3/4 cups water or milk

  1. Cut butter into small pieces in the flour, baking powder and salt.
  2. Add water or milk to make a soft dough.
  3. Drop by teaspoonfuls into soup.
  4. Cover tightly and cook for 5 minutes.
COD AU GRATIN
4 cups (2 lbs.) Cooked cod fillets
3 tbsp. Margarine
½ tsp salt

1/8 tsp white pepper
2 cups milk
1 cup grated cheese

  1. Flake fish, make white sauce with margarine, flour, salt, pepper and milk.
  2. Stir until thickened.
  3. Arrange fish in bottom of dish, cover fish with cream sauce, top with grated cheese.
  4. Place casserole in pan of hot water. Bake in moderate oven 350 for 30 mins.
  5. Makes 6 servings.
FRIED COD TONGUES
1 ½ cups flour
7-8 cod tongues per person

½ teaspoon pepper
½ pound salt pork

  1. Carefully wash cod tongues and dry in a paper towel.
  2. Mix together flour, salt and pepper in a plastic bag.
  3. Shake tongues in the mixture until evenly coated.
  4. Fry salt pork until golden brown.
  5. Remove pork cubes and fry tongues in same pan.
  6. Cook until golden brown on both sides.
  7. Serve with mashed potatoes and green peas.
DRAWN BUTTER
  1. Melt butter in small saucepan add onions and cook for a few minutes over low heat.
  2. Add the flour and blend thoroughly.
  3. Add the flour and blend thoroughly.
  4. Add hot water and cook with thickening, stirring constantly.
  5. Salt and pepper to taste.
½ cup butter
2 ½ teaspoons flour

2 small onions
½ cups hot water

FISH & BREWIS
1 lb. Dried salt codfish
1 lb. Hard bread

¼ lb. Fat back pork

  1. Cut fish into pieces and soak overnight in cold water.
  2. Change water on fish and boil for 20 minutes.
  3. Skin, bone, and flake the fish.
  4. Break the cakes of hard bread into two or three pieces.
  5. Soak overnight, or 6-8 hours in cold water.
  6. Using the water it is soaked in, bring the bread and water to a boil.
  7. Strain & Add the fish mix.
  8. Prepare the fat pork by cutting into small pieces and fry until brown.
  9. These "scrunchions" and fat may be poured over the fish and brewis mixture when being served, or mixed with it, serve hot.
  10. Variation Boil two or three potatoes and mix into above.
  11. Also, an onion may be cut up and fried with the salt pork.
PAN FRIED FISH
2 lbs. fillets
1 tsp. salt
1/8 tsp. pepper
1 tbsp. milk

1 egg, slightly beaten
1 cup bread crumbs, or flour
Fat pork

  1. Cut fish into serving size pieces.
  2. Sprinkle both sides with salt and pepper.
  3. Dip fish in mixture of milk and egg.
  4. Roll in flour or bread crumbs.
  5. Render fat pork in frying pan.
  6. Fry fish at moderate heat, turning when nicely browned.
  7. Cook approximately 10 minutes, per inch thickness of the fish.
  8. Serve with tartar sauce, or lemon juice.
JIGGS DINNER
2 pounds corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 medium potatoes
6 carrots

1 medium turnip, peeled and cut in chunks
1 medium cabbage, cut in wedges
2 tablespoons butter
pepper to taste

  1. Soak meat in cold water overnight (6-8 hours). Drain meat and place in large pot.
  2. Tie peas in cloth bag, leaving room for expansion, and put bag in with beef. Cover beef and peas with water. heat to boiling; cover and simmer for 2 hours.
  3. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage into wedges.
  4. After meat and peas have cooked for 2 hours add vegetables and cook until tender, adding cabbage last.
  5. Remove peas from bag, place in bowl and mash with butter and pepper to form 'pease pudding'. Remove meat and cut into serving-size pieces.
  6. Arrange meat and vegetables on platter. Serve the'paese pudding' in separate bowl.
  7. Preparation Time: 30 minutes
  8. Total Time 3-3½ hours
  9. 6-8 servings
BAKED BEANS
2 cups dried white pea beans
1 onion, chopped
½ cup salt pork, finely diced (or bacon)
2 tablespoons vinegar
1 teaspoon salt

¼ cup mild-flavoured molasses
¼ cup ketchup
½ teaspoon dry mustard
1 tablespoon brown sugar
pepper to taste

  1. Pick over and wash beans thoroughly. Soak beans in cold water overnight.
  2. Place beans, and water in which they were soaked, in saucepan and simmer ½ hour.
  3. Place beans bean pot or casserole dish; add all other ingredients. Mix well. If needed, add some boiling water to cover beans.
  4. Cover pot and bake in a slow oven t 250F-300F for 6-8hours, removing cover during last ½ hour of baking.
  5. Add boiling water 2-3 times to keep beans moist and covered with liquid; stir occasionally. Do not add water during ½ hour of baking.
  6. Soaking Time: 6-8 hours
  7. Cooking Time 6-7 hours
  8. 6 servings
BERRY MUFFINS
¾ cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
3 cups flour

3 tsp. baking powder
1 cup milk
1 cup berries (blueberries or partridgeberries)
dash of salt

  1. Cream together butter and sugar until light and fluffy
  2. Then, beat in eggs and vanilla
  3. Sift together flour, baking powder, milk and salt. Add to above mixture
  4. With a wooden spoon, stir in berries.
  5. Spoon out into muffin cups.
  6. Bake at 375F for 20-25 minutes.
  7. Makes 12 large muffins.
  8. Preparation Time: 20-30 minutes
  9. Cooking Time: 20-25 minutes
WHITE BREAD & TOUTONS
2 packages active dry yeast
1 cup lukewarm water
2 teaspoons sugar
2 cups milk, scalded
1 cup cold water

1 tablespoon salt
2 tablespoons sugar
¾ cup butter or shortening
9-12 cups flour, all-purpose (amount will vary)

TOUTONS
¼ - ½ pound salt pork, diced

heated molasses or pancake syrup

  1. Add yeast to 1 cup of lukewarm water in which 2 teaspoons sugar have been dissolved. Let stand in warm place for 10-15 minutes or until frothy.
  2. Scald milk; add butter and stir until melted, then add water, salt and sugar; cool to lukewarm. Stir dissolved yeast and add to lukewarm milk mixture; then quickly add half of flour and beat with wooden spoon until smooth.
  3. Gradually add remaining flour until too stiff to knead in a bowl. Turn out onto a floured board and knead. Add flour until a moist dough, which no longer sticks to the board, is obtained.
  4. Knead dough a further 10 minutes until surface is smooth and elastic. Place in oiled bowl and oil surface of dough; cover with a clean damp cuptowel and let rise in warm place until doubled in bulk (about 1 and 1/2 hours).
  5. Punch down dough and shape bread loaves or toutons. To make bread: shape dough into three loaves; place in greased loaf pans and let rise until doubled (1-2 hours). Bake at 400F for 35-40 minutes or until it sounds hollow when tapped on the bottom.
Toutons
  1. Fry salt pork until brown and crisp. Remove pork scraps.
  2. Break off small pieces of dough the size of an egg; flatten dough (either in a circular or triangular shape) in palms of hands until 1/2-inch thick. Fry bread dough in pork fat until browned on both sides.
  3. Serve with warm molasses, pancake syrup, butter, applesauce, golden syrup or marmalade.
  4. Preparation Time: 30 minutes
  5. Rising time: 3 -31/2 hours
  6. Baking time: 40 minutes
  7. Makes 3 loaves (or 2 loaves and toutons)