You can find more Tancook recipes in our published cookbook called A Little Taste of Tancook. Cookbooks are $12.00 and can by purchased from Glenda Cross at 902-228-2753!
You clean the beets. This means clean off the top part (greens) and the bottom. Rinse in cold water. Put the beets in a large pot and cover with cold water. Bring to a boil. Cook until the beets are tender.
When the beets are done, drain off the water. Rinse with cold water. This helps to remove the skin. Remove the skin and cut in small cubes. Put in clean bottles and cover with the following mixture.
1- pint vinegar
1 and ½ cups sugar
Small amount of pepper
Make sure the tops are on tightly.
This recipe belonged to my grandmother Sadie Heisler, who would have gotten it from her mother Vivian Rodenhiser, my great grandmother. The beets came from the gardens on Tancook. The vinegar, sugar and pepper were purchased from stores on the mainland.
Stove Top Roast Potatoes
Peel and wash large potatoes. Slice thin.
1 and ½ pounds of stew beef
1 large cabbage
¼ -cup vinegar
½- cup brown sugar
Salt and pepper
Cook the stew beef for 1 and ½ hours. Thinly slice the cabbage and add to the beef. Cook for 15 minutes. Add the vinegar, brown sugar, salt and pepper. Cook until the cabbage is tender.
This recipe was probably passed down from our German ancestors. Nanny Baker used to make this recipe with salt pork instead of stew beef. The cabbage would be put on to cook first then the pork would be fried and added to the cabbage when the sugar and vinegar were added. The fat drippings from the pork were also poured in.
Salted pork or beef was used years ago because they had to salt their meat to keep it after they killed their cows and pigs, which they raised themselves. The cabbage they grew in their gardens. The rest of the ingredients they had to buy at a store.
This website was created by Tancook Elementary Students in
grades Primary to 5.