l lb PEI potatoes (about 3-4 medium sized), cut in small wedges
2 carrots, cut in thin slices
2 green onions, cut in 1-inch sticks
1½ cups broccoli, cut in small florets
2 tsp oil
1 tbsp curry powder
1 tsp coriander seeds
¾ cup water or chicken stock salt to taste

Heat oil in pan, add the potatoes and stir-fry. Add remaining vegetables and stir-fry with the potatoes. Add water and the seasoning, cover and let cook on medium heat for 20 minutes. Makes 4 servings.

Scones served warm with butter are delicious. The mashed potato ensures a product that stays moist longer.

1 2/3 cup/400 mL all purpose flour
2/3 cup/150 mL whole wheat flour
1 tsp/5 mL salt
4 tsp/20 mL baking powder
1/4 cup/50 mL white sugar
1/8 tsp/0.5 mL nutmeg
1/3 cup/75 mL butter
1/3 cup/75mL raisins and/or candied mixed fruit
3/4 cup/175 mL mashed PEI potato
1 whole egg
1 egg yolk
3/4 cup/175 mL milk
1 egg white, lightly beaten
Granulated sugar

1 3/4 lbs PEI potatoes (about 5-6 medium sized potatoes)
1/2 cup butter
1 egg, well beaten

Cook potatoes and mash with butter and well-beaten egg.

1 zucchini (small)
1 tbsp butter

Grate the zucchini and sauté in butter for 1 minute, then add to mashed potato mixture.

1 tsp dill
1 tsp sesame seeds
Salt and pepper to taste

Authentic PEI Experiences

Authentic PEI Experiences

Marinated Prince Edward Island potatoes give this salad that extra something. You'll serve it time after time.

5-6 PEI potatoes, peeled, cooked and cubed
1/2 cup/125 mL olive oil
1/2 cup/125 mL lemon juice
1 tsp/5 mL salt
1/4 tsp/1 mL pepper
1 tsp/5 mL dried dill weed
1 small zucchini, ends removed and diced
1 small cucumber, peeled (if waxed), quartered, seeded and diced
1 red pepper, seeded and diced
1 cup/250 mL sour cream or yogurt
1/2 cup/125 mL black olives
parsley (optional)

This garden salad is great all year round.

4 or 5 PEI potatoes, washed and peeled if necessary
1 cup (250 mL) broccoli florets
1 cup (250 mL) cauliflower florets
1 carrot, thinly sliced
1/2 small cucumber, sliced
1/3 cup (75 mL) sliced radishes
1/4 cup (50 mL) sliced green onion
1 small zucchini, cut in chunks
salt and pepper to taste

A stylish way to serve Prince Edward Island potatoes. Crisp on the outside. Lots of flavour on the inside.

4 PEI potatoes
2 tbsp/25 mL melted butter
1 tbsp/15 mL chopped fresh parsley or thyme OR
1 tsp/5 mL dried parsley or thyme
1/4 cup/50 mL grated cheddar cheese
2 tbsp/30 mL grated Parmesan cheese

3 cups flour
1 1/2 cups white sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
2 cups shredded unpeeled zucchini
1 cup chopped nuts
1 cup seedless raisins
3 eggs
1 cup cooking oil

In a large bowl stir together flour, sugar, cinnamon, salt, baking powder, soda, zucchini, nuts and raisins. In another bowl beat eggs and add oil. Pour egg and oil mixture over flour mixture and stir until moistened.

Pour into a greased loaf pan. Bake in a 350 F oven for 1 1/2 hours.

1 cup rhubarb (finely cut)
1 1/2 cups sugar
1 cup brown sugar
1/4 cup melted butter
1 beaten egg
1/2 cup orange juice
grated rind of one orange
2 1/2 cups flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 cup nuts

Cream sugars and butter. Mix in egg and beat well. Mix in orange juice and rind. Mix in dry ingredients. Stir in nuts and rhubarb. Pour in well greased loaf pan. Bake 350F oven for one hour.

Submitted by: Gail Feehan, Cornwall


3/4 cup brown sugar
1/4 cup molasses
1/2 cup softened butter
1 egg (beaten)
2/3 cup mashed pumpkin
1/3 cup whole cranberry sauce
1 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup pecan halves