Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada

My husband, Bro. Jim and I lived in Newfoundland for 13 years. It's a wonderful place to raise children! Here are three original Newfoundland recipes from sisters or women in the area. I made them quite a bit when we lived there because cod was so cheap. Jim would take our three children down to the wharf in Portugal Cove (two miles down the road) on a Saturday, and for $1 or $2 the fishermen would give Jim a huge cod.



Make dressing first:

3 cups bread crumbs

1 small onion, cut very fine

1/2 cup margarine

2 Tbsp. savory

Sauté onion in melted margarine until tender. Combine with crumbs & savory and set aside.

5 lbs. potatoes (10 c), peeled and sliced (not TOO thin)

2 lbs. cod fillets (BIG!)

2 med. onions

small piece of fat back pork

Boil potatoes in enough water to barely cover with a little salt for 10 minutes. Drain and reserve water for gravy. Thinly slice pork and fry over medium heat until all fat is cooked. Reserve 2-3 Tbsp. to make gravy. Slice onions thin. In large dish layer 1/2 potatoes, 1/2 onions and 1/2 fish. Spoon 1/2 the pork fat over fish and top with 1/2 the dressing. Repeat. Bake 30-40 min. at 325.


1/2 lb. cod fillet

1 medium onion

pork fat

gravy browning

Brown fish & onion over medium heat in fat. Add the potato liquid and a little gravy browning. Bring to boil and thicken (1/2 c. cold water & 1/4 c. flour whisked together until smooth). Stir.

I thought this sounded awfully greasy before I ate it, but it's absolutely delicious!



4 Tbsp. butter

2 Tbsp. flour

1 tsp. salt

1/2 tsp. pepper.

Make this into white sauce - add 2 c. milk and whisk. Layer 2 1/2 c. cooked cod fish with 1 cup cheese in 2 qt. casserole. Pour white sauce over all. Bake at 350 for 1/2 hour.



Combine equal amounts of cooked, flaked, salt cod and cooked, mashed potatoes. For each 4 cups of mixture, add 1/2 c. chopped onion, cooked in margarine until tender and about 2 Tbsp. of savory. Shape into flat cakes and fry in hot fat until golden brown.