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Newfoundland and Labrador

Newfoundland and Labrador was the final province to enter Confederation. Joining simply as Newfoundland in 1949, the name was later expanded to differentiate between the island (Newfoundland) and mainland portions (Labrador). Newfoundland stands like a sentry guarding the approaches to the Saint Lawrence River and helps form the world’s largest estuary, the Gulf of Saint Lawrence. Labrador was named after Portuguese explorer, Joao Fernandes Lavrador, who charted the coastline in 1498. He was not the first European to approach Newfoundland. The first were probably Vikings, who built a settlement at L’Anse aux Meadows around 1000 AD. Cod fishing was the most critical industry from the time of the Vikings on down to the collapse of cod stocks in the early 1990s. Over the centuries, Natives, Vikings, Portuguese, French, Irish, and English fished for cod in the waters off Newfoundland. Beyond cod, the waters offer salmon, halibut, mussels, scallops, and lobster. Traditional dishes include Jigg’s dinner (made with winter veggies and corned beef), moose stew, doughboys, and figgy duff (a steamed pudding). Newfoundland is also known for its wild partridge berries.
 

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Cooking Level: Intermediate

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I am a homemaker and mother of four children. Boys aged 16 and 13. Girls aged 6 and 5 months.

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Donna 

Cooking Level: Intermediate
Home Town: Corner Brook, Newfoundland, Canada

Lynn 

Cooking Level: Intermediate
Living In: Calgary, Alberta, Canada

Mandy 

Cooking Level: Intermediate
Living In: Port Aux Basques, Newfoundland, Canada
About me: Mother to one beautiful little super girl, wife, daughter and sister. Enjoy cooking for family and friends and love trying new recipes.
 

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Newest Reviews

Dumplings

Reviewed on Mar. 13, 2015 by Sooze   view full review
Perfect dumplings to drop in soups! thanks

Simple Macaroni and Cheese

Reviewed on Mar. 12, 2015 by Sarah   view full review
added a bit of seasoning to taste from various reviews, but otherwise recipe as is is quick,...

Asian Lettuce Wraps

Reviewed on Feb. 15, 2015 by Sooze   view full review
These were just okay for me. I did recipe exactly as written. Big upfront cost (especially...

 
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