East Coast Slang Heritage

East Coast Slang Sayings and Heritage

East Coast Recipes

Authentic recipes from East Coast Kitchens

Frogs/Chocolate Macaroons

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Frogs

Ingredients:

  • 2!/2 cups oatmeal
  • 1 cup coconut
  • 1/2 cup cocoa
  • 1/2 cup butter
  • 1/2 cup milk
  • 2 cups sugar
  • 1tsp vanilla

Method:

  • In a large bowl; mix together oatmeal,coconut and cocoa
  • Boil and dissolve: butter, milk and sugar (2minutes)
  • then add vanilla to the boiled mixture
  • Pour the liquid over the dry ingredients and stir(or vice versa)
  • roll into balls and place on cookie sheet lined with waxed paper.(I did it by the spoonful)
  • Cool it in the frig and keep in the frig covered
  • PS. I had to add a bit extra coconut to make the mixture stick together. Found it too moist.
  • Kids and big kids do so love them. Yum!

Mama’s Cornbread

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Cornbread is a favoutite of ours. Thought I would share Mama’s Cornbread recipe with y’all. Heard this slang the other day about cornbread. “His cornbread ain’t done in the middle!” Happy baking!

Cornbread

Ingredients:

  • 1 cup flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 1/2 cup margarine
  • 1/2cup white sugar
  • 3 eggs (I use 2)
  • 1/2 cup chopped green/red peppers
  • 1 can cream style corn(14 oz)
  • 1 cup shredded cheddar cheese
  • good pinch pepper
  • pinch salt
  • good pinch cayenne pepper
  • 2 tbsp jalepino peppers(optional)

Prep:

  • Combine flour, cormeal, baking powder, spices and set aside
  • cream margarine & sugar. Beat in eggs til light & fluffy. Add peppers,corn,cheese
  • Add flour mixture & blend well
  • Pour batter into 13×9 baking dish
  • Bake @325 oven for 45 minutes.(I bake 1 hour so its cooked in the middle)

Yum! Serve warm with butter! I also heat it up and pour maple syrup over top! Even yummier! Enjoy!

Cretons Spread

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So just what is Cretons Spread you say. It is a French Canadian meat spread similar to pate but made from ground pork. Now my Mama grew up on the Gaspe Coast and she tells me; that her Mama used to make her own from scratch. They called it layered meat then. (And no it is not head cheese) It was most commonly eaten on your toast, for breakfast. Yum! Back in the earlier days it was a good lunch for those off working in the woods all day. Cretons is a great source of protein and could be eaten cold. Its right tastey too! C’est Bon Bon Bon!

Ingredients

  • 1 lb ground pork
  • 1 cup milk
  • 1 onion chopped fine
  • 1/4 cup dried bread crumbs
  • garlic chopped fine
  • S & P to taste ( I put lots of P)
  • 1 pinch ground cloves
  • 1 pinch allspice

Method

  • In a saucepan combine pork,milk, onion, garlic
  • Add seasonings(not the S & P)
  • Cook on medium heat for 1 hour
  • then stir in bread crumbs
  • Cook 10 more minutes
  • Season with S & P to taste
  • Voila! Keep refrigerated.

I will share a little family secret with you that will add a special something to your Cretons. Fry up a few pieces of pork fat (could use bacon). Crumble the fat into small pieces. Add this to your Cretons Spread. There you have it! Authentic Cretons from down the Gaspe Coast! C’est vraiment bon!!! Thanks Mama!

Atlantic Cod au Gratin

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Cod is a fish you can sample pretty much anywhere you care to travel on the East Coast. Its a tastey white fish that is low in fat, low in calories and a good source of protein. Need B12? This is yer fish. Remember takin’ cod liver oil pills as a kid? Maybe not but its sure good fer what ails ya! You can find so many recipes for cod. Cod cheeks. Cod tongues. But I will share Cod au Gratin with ya. Its my best way to eat cod! My Mamma taught me!

Cod au Gratin

Ingredients:

  • 1 lb cubed cod
  • 1/4 cup butter
  • 1/4 cup flour(I use gluten free)
  • 1 1/4 cup milk(I use lactose free)
  • pinch salt r not
  • pepper…lots
  • Parsley and thyme(optional)
  • squirt of lemon juice
  • 1 small onion chopped fine
  • 1 stalk celery chopped fine
  • mushrooms sliced
  • 1/2 cup bread crumbs or cracker crumbs(gluten free Bretons)
  • 1/2 cup grated cheddar cheese(white/marble cheese=less fat)

Method

  • Preheat oven to 375
  • in a skillet melt butter and stir in flour til smooth
  • remove from heat and add milk
  • heat this till smooth and shiney
  • add remaining ingredients and cook and stir till smooth and thick
  • Place cod in greased casserole dish
  • Top with the white sauce
  • Sprinkle with bread crumbs and cheese.
  • Bake 20 – 30 minutes till bubbles and slightly brown
  • Serve with potatoes ‘n veggies or yer favorite salad.
  • Yum! Enjoy!

East Coast Potatoes

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East Coast Potatoes are a main staple in every household since way, way back. They are so versatile; you can boil, bake, fry and mash them up with butter and milk. Yum! Yes they have carbs but “oh well” I say! Here on the East Coast we grow potatoes everywhere. Prince Edward Island is the most famous for potato growing and has been a big industry for the Islanders from the beginning of time. They sure grow a good spud in that red mud! East Coasters love potatoes! Do you? I know I sure do! Now; I am not a potato farmer and my method is not scientific but its all pretty basic anyway.

PEI Potato Field

Planting Potatoes

There is nothing better than digging up your own home grown potato. Its like finding golden nuggets in the rich loomey earth. Its real easy to do and I will share what I know with advice from my farmer friends. There are so many varieties to choose from and some are better for baking or mashing. You can grow chieftans, yukon golds and my favorite is the Irish Cobblers. Planting is done early in the spring when you can till up your soil and the weather is cold. Seeds are cut from the seed potatoes you buy or save year to year. Slice the peeling with an eye attached. If you are real lucky; the seeds will have multiple ones. Now my farmer friends tell me to let these dry for a few days. In rich, fertilized soil you plant the the eye pointing upward, about 1″ down and 1′ apart. Pat the ground firm and sit back and wait. Dont forget to water.

Planting and Growing

Growing Potatoes

Once the plant takes hold; you have to hill up the earth around the base of the plant. This not only supports the plant but provides a good bed for the potaotes to grow in and keeps the potato under the soil. You dont want your potatoes showing above the soil or they will all turn green! Now let them grow! Water…water…water…! Once they flower; watch out for the dreaded potato bug. Hopefully you wont see them but if you do; you need to hand pick these little critters or they will strip your plant. Luckily I dont ever have any! But keep a mason jar of water in the graden and just put them in that. Once they are done flowering you can dig but they will be small. Once the plant is no longer green and starts to yellow; your potatoes should then be at their fullest. This usually takes me to the fall harvest. Dig up and enjoy!

Potatoe growing and planting
Baked Potatoe

Breakfast Baked PEI Potatoes

Ingredients

  • 4 baked russet potatoes
  • 4 fresh eggs
  • shredded cheese
  • pre-cooked bacon
  • chives
  • S&P

Method: serves 8

  • Preheat oven to 375
  • Slice potato in half and hollow out a small bowl in the centre
  • Place 1 T of butter in each
  • crack 1 egg in each hollow
  • Sprinkle with cheese, S&P and crumbled bacon
  • Place on cookie sheet and bake 17-25 minutes until egg is set.
  • Serve hot or cold

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