Pictou County Hodge Podge Recipes

PICTOU COUNTY HODGE PODGE.

Steps:

• Cook vegetables in boiling salted water til tender,starting with those that need the longest cooking time and adding the others so all will be cooked at the same time.
• Drain reserving 1/2 cup cooking liquid
• In a skillet fry salt pork until crisp.
• Remove pork and add onion to the fat in the skillet and saute til tender.
• Add reserve liquid,cream,butter,and salt pork.
• Bring just to boiling and add cooked vegetables.
• Serve piping hot.

HODGE PODGE

Steps:

• In a pot, melt butter.
• Add onion and saute until softened, about 5 minutes.
• Add green beans, carrots,water, and salt to taste.
• Cover and bring to a boil.
• Reduce heat to medium-low.
• Cook about 25-30 minutes.
• Add potatoes and frozen peas.
• Cover pot and bring to a boil.
• Reduce heat to medium-low and cook until potatoes are done, about 10-15 minutes.
• Drain off some of the water.
• You need the remaining water to come about halfway up the vegetables in the pot.
• Add evaporated milk and heat to a good serving temperature.
• Do not boil.

TRADITIONAL MARITIME HODGE PODGE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
• Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
• After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

NOVA SCOTIAN HODGE PODGE

Steps:

• Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
• Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.