What is the typical food of canada? other than poutine and salmon?!

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FOODS OF THE FRENCH CANADIANS

Probably the best-known French Canadian dish is pea soup. It is enjoyed all over Canada, and is the traditional lunch (called dinner) on Saturday in Newfoundland, usually with dumplings called doughboys floating in it.

Canada French Canadians
French Pea Soup
Ingredients

* 10 cups water
* 2 cup dried yellow peas
* 1 small onion, chopped
* 1 carrot, chopped
* 1 stalk celery, chopped
* 1 potato, cut into bite-sized chunks
* ? cup diced ham or 2–3 slices cooked bacon, crumbled

Procedure

1. Measure peas into a colander and rinse well, picking out any discolored peas or pebbles.
2. Measure the water into a saucepan and heat over high heat until the water begins to boil. Add the rinsed peas to the boiling water.
3. Lower heat immediately, and simmer peas until they are very soft (about 1 to 1? hours). Add remaining ingredients and salt to taste and simmer for about 30 minutes longer, until vegetables are tender.
4. Make doughboys (if desired; recipe follows), or serve immediately.

Serves 8 to 10.

Doughboys (Dumplings)

These dumplings may be cooked in the pot of pea soup before serving.
Ingredients

* 1? cups flour
* 1 Tablespoon baking powder
* ? teaspoon
* ? cup water or milk

Procedure

1. Combine flour, baking powder, and salt. Gradually add the liquid until a soft dough forms.
2. Drop the dough by large spoonfuls into simmering soup, usually pea soup. Cover the pot tightly and simmer for about 15 minutes.
3. Serve bowls of soup with one doughboy floating in each bowl.

Makes 8 to 10 servings.
French-Canadian Creton (Spicy Pork Pate)

Creton may be served as an appetizer before a festive meal or as a picnic snack.
Ingredients

* 1 pound ground pork
* 2 onions, chopped
* 2 cloves garlic, minced
* 1 teaspoon cinnamon
* 1 teaspoon cloves
* 1 cup dry bread crumbs

Procedure

1. Combine the pork, onions, and garlic in a saucepan and cook over medium-low heat. Simmer, stirring frequently with a wooden spoon, for about one hour.
2. Add the cinnamon and cloves and continue simmering for about 20–30 minutes more.
3. Add bread crumbs and simmer for about 15 more minutes. (For a spicier mixture, more cinnamon or cloves may be added.)
4. Place a colander in the sink, and pour the creton mixture into it to drain off excess liquid. (Rinse the sink thoroughly, because the liquid may contain grease from the meat.)
5. Place the cooked creton in several small containers (such as empty margarine tubs or small bowls), packing the mixture down tightly.
6. Refrigerate. Serve cold as a spread for French bread or crackers.

Butter tarts are popular both for a snack or for dessert. While they are most common in Quebec, they can be purchased elsewhere in Canada.

Butter Tarts
Ingredients

* Pastry for double crust pie
* ? cup raisins
* 1 egg, slightly beaten
* ? cup brown sugar
* 1 teaspoon vanilla
* ? cup maple syrup
* ? teaspoon salt
* ? cup shortening

Procedure

1. Preheat oven to 425°F (220°C).
2. Roll pastry out on a lightly floured surface. Cut into rounds with 4-inch round cutter. Fit the pastry into medium-sized muffin cups.
3. Put raisins into pastry shells, dividing evenly.
4. Measure all the other ingredients into a bowl and mix well to make the filling.
5. Fill each tart about two-thirds full with filling mixture, covering the raisins. Place muffin tin on bottom shelf of oven, and bake tarts for 12 to 15 minutes or until the filling is set.
6. Place tin on a wire rack, and allow tarts to cool. Remove from pan and serve.
Serves 12.

Tarte au Sucre (Sugar Pie)
Ingredients

* Pastry for 9″ pie, or frozen pie crust
* 2 cups brown sugar, firmly packed in the measuring cup
* 2 Tablespoons flour
* Salt
* 2 eggs
* 1 egg yolk (discard egg white or reserve for other use)
* 1 cup milk
* 1 teaspoon vanilla

Procedure

1. Roll out pastry and fit into 9″ pie plate, trim and flute edges.
2. In bowl, blend sugar, flour, and salt.
3. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla.
4. Stir egg mixture into sugar mixture till smooth. Pour into prepared pie shell.
5. Bake in 400°F (205°C) oven for 10 minutes; reduce to 350°F (175°C) and bake for about 35 minutes or till crust is golden brown and filling is set.
6. Allow to cool on rack.

Serves 6 to 8.
http://www.foodbycountry.com/Algeria-to-…
GH**********************

Oh you Americans. Did I guess right? Canada is a melting pot of cultures just like the US, and that means lots of different 'typical' foods depending on who you're hanging out with. Pizza, falafels, perogies, congee, etc. could all be typical Canadian foods.

If you want to know about foods that are unique to Canada, there are a few of those. Poutine is almost unheard-of outside of Canada. Buttertarts and Nanaimo bars are Canadian desserts that are really hard to find elsewhere. I've had American friends ask me to bring them Black Velvet Whisky because they can't get it down there. :)