Ah Jen, how could you do this to me?!  I've been on this crappy elimination diet for two and a half weeks and I've got another three and a half to go yet.  And you talk about favourite foods!   

Ok, my favourite foods are popcorn, peanut M&Ms, and all fruit!  I ama  fruit addict!   

I'm hungry now......

Mmmm... Pasta of all kinds!!! I love pasta!!!

and of course chocolate. all types, any time of day!

HarleysLove wrote:

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Jess, i have been on a diet for about 2.5 weeks(to lose weight)! I am hungry too now!!

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My fav is my grandma's fish cakes..mmmmmm, my mouth waters just thinking about them.  Haven't had them in years since I moved here.  Waaaaaaaaaa!!..lol

Next to that would be jigs dinner and figgy duff.  Man! Now I am very hungry!!

Ahhhh deb, t'is a traditional Newfoundland dinner.  One that most ppl wouldn't find to appetizing to read about.  But once they taste it, they love it. My family on both sides are from Newfoundland, and this meal is one that I have been eating since I can remember.  Hubby had it at my house when he came to Canada.  He had no idea what it was, or if he would even eat it once I tried to explain what was in it and how it was made.  I wish I had a camera for the look on his face..lol  But he did try it, and loved it. Who would have thought a Puerto Rican from Yonkers New York would like jigs dinner and figgy duff...rofl  I thought I would just let you read the recipes instead of trying to explain it.

Traditional Jigs Dinner

Newfoundlands main course and probably the most cooked.

Ingredients
3 or 3 1/2 lbs of salt beef (with fat trimmed), one medium head of cabbage, 5 or 6 carrots, 6 or 8 potatoes, 1 large or 2 medium turnip, (a large bag of turnip greens can replace the cabbage).

Soak the salt meat in cold water overnight (6 to 8 hours).
Throw out the water in the morning. Remove the salt meat and cut about 1/2 cup into small cubes and place to one side.  Place the remaining salt meat in a large pot and add enough cold water to cover. Place the pot with the salt meat on the stove.

Next prepare the vegetables. Peel and clean the turnip, carrot and potato. Cut the turnip into 1/2" thick slices. If the carrots and potatoes are large, cut them in half or quarters. Clean and cut the cabbage into quarters or sixths, depending on the size or (if you are using turnip greens, separate and clean the turnip greens.)

Cabbage is the first vegetable to go in the pot, carrot next, then turnip and potatoes, adding more water if necessary. Jiggs Dinner is sometimes referred to as corned beef and cabbage (salt meat and cabbage)

How long you cook the vegetables is a matter of personal taste, so you have to judge when to add them by how long you want them to cook. Some people like them cooked until they are soft and mushy and some like them crunchy. (Although the longer they are boiled, the less nutrition they have.) Serve with pickled beets and sweet mustard pickles. Fresh bread and butter.

Figgy Duff
Ingredients: 2 cups bread crumbs, made from bread crusts
1 cup raisins
1/2 cup molasses
1/4 cup butter, melted
1 tsp baking soda
1 tbsp hot water
1/2 cup all-purpose flour
1 tsp ginger, allspice, and cinnamon
1/2 tsp salt
Water Molasses Coady: 1 cup molasses, 1/4 cup water, 1/4 cup butter, and 1 tsp vinegar

Instructions:: To make bread crumbs, soak dry bread crusts in enough water to soften; drain and squeeze gently to remove excess water. Break bread into crumbs and measure out 2 cups. Grease a 4 cup mold. Mix crumbs, raisins, molasses, and melted butter together. Combine baking soda and water and add to crumb mixture; mix well. Sift together flour, ginger, allspice, cinnamon, and salt; stir into crumb mixture. Pour mixture into greased pudding mold. Cover the top with a large piece of greased foil and fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand. Place mold on rack in a steamer or large pot. Add boiling water to halfway up the sides of pudding mold. Cover and steam for 2 hours or until firm to touch. Serve topped with Molasses Coady. Pudding can be placed in a cloth pudding bag instead of mold. Place bag in pot with enough water to cover bag. Pudding can be cooked in a pot with Jigg's Dinner.

Well if a frog had wings, he wouldn't bump his hiney!!! Who wouldn't thought???

Hubby absolutely loves corn beef brisket and cabbage, but that's as close as I can get to the jigs dinner!!  I bet he would really like to try the recipe.  Now me personally, I'm more into the pudding dessert.... Cause I just love calories!!! I gonna copy down the two recipes and give them a try one of these cold weekends we got coming... Thanks Newfy... Deb

p.s. What do you do with the 1/2 cup of cubed beef you set aside?

Ahhh...well you don't have to set aside any of it.  They tell you to do that when you make peas pudding.  Lol...I heard the neck snap...what the heck is that?..rofl!

Deb, If you can get salt beef down here let me know.  I can't find it anywhere her in texas.  Otherwise I would have made that stuff in a heartbeat!.

Which brings me to another subject.  Who else here has any recipes that come from their background, traditional recipes we could post and try out.  I would love to find some new recipes to try.:)

Wow, I had no idea we had so many foodies in our family!   

Newf, I like the sound of the Figgy Duff!  Not sure about teh Jig's Dinner, but I do like cabbage and am now officially eating meat again (:ashamed) so might give it a try! 

Ok, I've got a question for y'all.  What is your favourite sweet?  And what is your favourite savoury?  Can be anything!  I'll go first...

Sweet: Peanut M&Ms

Savoury: Thai