Newfoundland and Bologna
The love affair between Newfoundland and Bologna (boloney as we called it) goes back many generations. Bologna was easily available, inexpensive, and of excellent quality. This fabulous sausage could be consumed at anytime of day: served as is or in sandwiches, stews, and casseroles. Very versatile it could be roasted, fried, boiled, barbecued, or served as an accompaniment to any dish.
In rough-times especially during the long winter months and when money was scarce, bologna was one of the main staples at our kitchen table. Although a basic protein, our Moms and Dads with their creative minds always seemed to come up with meals fit for royalty.
When my Dad and my Father-in-law ran their general stores at the “Cape” in the early 50s; bologna was shipped in quantities of 12, packed heavily in salt in waxed card-board boxes and secured with metal strapping. These “stores”, as they were called, sold more bologna than any other meat. To satisfy the demand, every week they would stock bologna by the 1000s of pounds.
Today it is estimated that over 1,365 million pounds of bologna is sold across Canada. Newfoundland claims the lion’s share about one-third or approximately 462 million pounds. That equates to roughly nine lbs of bologna for every man, woman and child. It is no surprise that this magnificent sausage is part of our culture and is universally known as “Newfie Steak.”
In Western Canada, date squares are know as” Matrimonial Cake “ the origin go back to the 1930s. Matrimony cake was more like a pie than a cake. It had a pastry case filled with a mixture of dried fruits, spices and breadcrumbs with a solid base, smooth filling and rough top. Matrimony cake was said to sum up the complexities of marriage.
- 3 cups dates (pitted & chopped)
- 1½ cups water
- 1 tsp orange rind
In a saucepan, low heat, cook filling ingredients for 10-15 minutes. Stir constantly until mixture thickens.
Note: do not add sugar to this recipe
Pre-heat oven 400°F
- 1 cup brown sugar
- 1 cup softened butter (or margarine)
- 1¾ cups all-purpose flour
- 1½ cups cooking oats
- ½ tsp salt
- ½ tsp baking soda
In a bowl, stir brown sugar and butter until well blended. Add remaining ingredients and mix until crumbly. Divide mixture in half. Press half of crumb mixture evenly in bottom of a well-greased pan (13’ x 9”). Spread with date filling. Top with remaining crumb mixture. Press lightly. Bake at 400ºF for approx 25 – 30 minutes or until golden brown. Cool 5 minutes prior to cutting in squares. Serve with a good cup of steeped tea or a cold glass of milk.
mop boards – floor base boards, moudlings