Maritime Main Dishes

There are many Maritime main dishes that just have that touch of the Atlantic Provinces in it. What makes it special? Well of course the seafood, but there is more than that. Even several recipes using beef, pork or chicken can contain a Maritime taste to them.

Here are some recipes you can easily try that will bring them to the table with a smile.

If you have a favorite we would love to hear about it also. Just use the form on the bottom of this page and share your great Maritime Main Dishes Recipes with us.

This is a popular Acadian dish very popular in Nova Scotia.

This recipe was taken from the recipe book "Gramma Gert's Country Cook Book" by Gertrude Rice Whitman

Grate 2 quarts of raw potatoes which have been peeled. Squeeze the water from these and measure.

Add the same amount of boiling water, beef broth or chicken broth. Make sure that the liquid is boiling before adding to the potatoes, and add 1 tsp. of salt.

Place one layer of potatoes in a well-greased baking dish. Cover with cut up cooked beef or chicken, and dot with butter. Sprinkle with pepper and add another layer of potatoes.

Cook in a 375 F oven until well-browned. Cooking time is approximately 1 to 2 hours. (Note: Clams and clam juice may be substituted for the meat and broth).

As I have never made Rappie Pie I decided to add another version of this Acadian dish for you to try.

This one is taken out of the Ladies' Auxiliary - Y.M.C.A. "Bluenose Cook Book" 4th Edition, fifth printing. The recipe is by Mrs. W. M. Phinney

• 12 large potatoes
• 5 lb. chicken or black duck or rabbit
• 3 large onions
• 1/2 lb. pure lard
• salt and pepper

Boil meat in enough water to have about 1 1/4 gallons of broth. Meat should not be completely cooked. Remove meat from broth and break up with fork. After potatoes are peeled, scrape them, and squeeze in a bag, letting the starchy water drain into a bowl. Allow this water to set. Drain off clear fluid and add the starchy sediment to the potatoes. Pack tightly in a bowl and cover it for a few minutes with a cold wet cloth.

Place potatoes and sliced raw onions in a warm dish. Add the boiling broth gradually, beating continually, and add salt and pepper. Put in a dish previously greased with hot melted lard. Place 1 layer of potatoes, 1 layer of hot meat, and then 1 layer of potatoes. Bake in hot oven of 500 F for 10 minutes, then reduce oven temperature to 300 for 1 hour, then grease top with 2 or 3 teaspoons hot pure lard. Chow-chow adds to the taste. Serves 12.

• 2 potatoes for each person serving
• pork scrapes or bacon
• 1 large onion or two small ones

Peel the potatoes and slice to about 1/8" thick slices. Fry up the pork scrapes or bacon, add onion and fry until onion is Sauté. Add the slices of potatoes and cover with enough water to just about cover potatoes. Cover and simmer until potatoes are done. You may have to add more water as they cook. The raw potatoes are much more tasty then the cooked ones. Good to serve with cold cuts and bake beans.

All of these are great Maritime Main Dishes recipes for you.

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