Dickie’s Sister’s Rhubarb Relish

Dickie’s Sister’s Rhubarb Relish
Print Recipe
 Dickie’s Sister’s Rhubarb Relish
Courtesy Carol Negrijn - Her mom's recipe
Course Preserves
Cuisine Newfoundland
Servings
pints
Ingredients
Course Preserves
Cuisine Newfoundland
Servings
pints
Ingredients
Instructions
  1. Mix all together and simmer for 1-1/2 hours.
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December 27, 2016 by Recipes 0

Mustard Glazed Baked Ham & Pineapple Sauce
Print Recipe
 Mustard Glazed Baked Ham
Our families traditional way to bake ham. I'm sure others do much differently.
Course Main Course
Cuisine Newfoundland
Servings
Ingredients
Glaze
Sauce
Course Main Course
Cuisine Newfoundland
Servings
Ingredients
Glaze
Sauce
Instructions
Ham and Glaze
  1. Trim the ham, especially the thick "rind"
  2. Scour the top of the ham in a crosshatch pattern. Add one whole clove at each intersection.
  3. Bake ham at 400 F for one hour.
  4. Mix glaze ingredients together, and spoon about 1/2 over the ham. Note: We don't measure much, may need to adjust to taste with experience.
  5. Continue baking, and repeat glaze about 1/2 hour before cooking is complete.
  6. Cooking time is of course dependent upon size of ham, use your judgement, or meat thermometer.
Sauce
  1. Add pineapple, including juice, brown sugar, and custard powder to appropriate sized saucepan.
  2. Stir together, and cook over medium low heat till thickened. Stir occasionally.
  3. Add butter, and stir together.
  4. Remove from heat and place in serving bowl to spoon over cooked ham.
Recipe Notes

I really like the leftovers fried up till they get a little crispy on the edges.  I like to put that on bread, but then again, I also like fish sticks and french fries on bread 😉

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December 27, 2016 by Recipes 0

Meat Cakes
Print Recipe
 Meat Cakes
Traditional recipe using corned beef formed into patties.
Course Main Course
Cuisine Newfoundland
Servings
Ingredients
Course Main Course
Cuisine Newfoundland
Servings
Ingredients
Instructions
  1. Boil potatoes till cooked, then cool.
  2. peel and chop onion to preference. I like mine a little chunkier. Fry in butter till soft and tender.
  3. Add onion and butter to potato and mash together.
  4. Mash corned beef separately, then add to potato stirring together. (See picture for consistency)
  5. Add salt and pepper to taste
  6. Form into patties, sprinkle with flour and fry in butter or oil till golden brown
Recipe Notes

Goes great with mustard pickles!

Note: For a more traditional taste, fry the patties in rendered salt back pork fat!

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December 25, 2016 by Recipes 5

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