These recipes require Meal Master version 7.0 or greater to import
successfully.

Some of these recipes have been previously been put into a file called
MMCANAD.ZIP, however this file is much larger.

Where SERVINGS say "1", it means that no number of servings was indicated
in the original recipe.

From personal experience, I have learned that these files travel far
outside of Canada Remotes Systems and Canada, itself - so the following
remarks are for people who may not know much about Canadian cuisine.


WHAT IS CANADIAN CUISINE, EH?

Canadian Cuisine, like Canada itself is a highly regional cuisine that
shows the many different influences. Lke the United States, Canada has
experienced some of the same immigration waves such as the Pennsylvania
Dutch who emigrated to southern western Ontario as well as Pennsylvania and
the United Empire Loyalists who were Tories loyal to Britain who left the
United States during and after the American Revolution. As well, some
immigration waves were unique to Canada, such as the eastern European
settlers who went to the Canadian West, as a specific result of immigration
policies at the turn of the century.

Probably the most unique cuisines in Canada are those of French Canada, in
Quebec and Acadia (the Acadians were the French settlers in Nova Scotia,
they were expelled from their homes in 1755 by the English. Many went to
Louisana (Cajuns) but some returned after 1763, settling along the shores
of New Brunswick, Prince Edward Island , Nova Scotia and the Magdelen
Islands) and the Metis in Manitoba (French/native Canadian). The other
unique Canadian cuisine is that from the isle of Newfoundland, which did
not join Canada until 1945 and was a British colony before.

(For non Canadians, Canada is composed of 10 provinces (west to east);
British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, Quebec, New
Brunswick, Prince Edward Island, Nova Scotia and Newfoundland and 2
territories in the north, Yukon Territory and North West Territories).

My own Canadian roots are Scottish Nova Scotian (although I was born and
raised in Ontario).

I have focused mostly on historical Canadian cuisine as modern Canadian
cuisine incorporates many different cuisines from around the world.
Although the majority of Canadians have never eaten 'big game' (ie. moose),
I've included some as some Canadians, especially native peoples living in
the far north and near north do hunt and trap. (No substitutes for these).

I've included a lot of butter tart and Nanaimo bars recipes; these two
desserts are uniquely English Canadian (and I collect them :) ).

Thank you to the online participants where I've collected some of these
recipes.

If anyone reading this hasn't heard of the internationally echoed cooking
conferences, I urge you to join. They're a great way of learning about food
and making friends. Many are available on the large electronic bulletin
board systems and all you need is a modem.

Happy cooking,

Anne MacLellan
Toronto, Ontario, Canada


Wherever possible I've tried to suggest alternatives for ingredients
unavailable outside of a specific region or Canada.