Traditional Family Recipes

Between today and Wednesday, my genealogy column, Roots to the Past, is available in the following Atlantic Canada newspapers:

Saturday: The Citizen (Amherst)

Saturday: Times & Transcript (Moncton)

Wednesday: The Lunenburg County Progress Bulletin (Lunenburg County)

Title: Traditional Family Recipes

Snippet: I was raised by what some would call ‘old-fashioned’ parents. They were born in the 1920s to parents who were born in the 1800s. These were rural families, not a city slicker in the bunch. They raised almost all their own food, and they made everything from scratch—as most families did before 1950.

My mother continued this tradition in our household. Each night, we had a home-cooked meal in Atlantic Canada fashion. We had fish one or twice a week and either pork, beef or chicken the other nights. There were clam, rabbit, turkey, duck, pheasant and deer meals too, but they were less frequent.

Having meat every night was a challenge. How could Mom add variety using the same old animal? Luckily, Mom was a resourceful woman. She fried it on the stove top, baked in the oven or boiled it. We enjoyed many boiled dinners over the years. With up to twelve mouths to feed on any given night, making a big pot of stew or soup stretched the meat to give a little to everyone.

. . . To read more, pick up one of the above noted newspapers.


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