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Showing posts with label From Pioneer Kitchens. Show all posts
Showing posts with label From Pioneer Kitchens. Show all posts

Wednesday, 28 September 2016

Newfoundland Toutons


Toutons are a Newfoundland &Labrador original. Toutons are made from a yeast bread dough; traditionally either fried in salted pork fat or cook on a hot flat surface of a stove. It was usually fried in pork fat(lard) and served with homemade baked beans, a complete meal in several of NL homes back in the day. Sometimes, it was served with a little molasses or eaten as a snack. Whenever there was a mixin’ on (making bread), baked beans were always prepared at the same time.
There are many variations of this recipeThe intention wasn’t to make toutons, it was designed to make bread for the family, and as always, there was enough dough left over to make toutons.  Below is one of the bread recipes for toutons. Please enjoy and let me know how it turns out.
Newfoundland Recipes-Toutons1
Toutons
Ingredients
1 cup warm water
1 tsp sugar
1½ tsps dry active yeast
3 to 4 cups all-purpose flour
1 tbs shortening (or veg oil)
1 tsp salt
Pork fat or veg oil for frying
Method
Dissolve sugar in ½ cup of lukewarm water and add yeast. Cover and let stand until yeast foams (approx 10 minutes).
In a mixing pan, add 3 cups of flour and make a well in centre. Add shortening, salt and dissolved yeast.  Mix mixture utilizing remaining water forming a soft firm dough (add extra flour from 4th cup if necessary).
Place dough on a lightly floured surface and knead for approx 10-12 minutes. Cover with bread-cloth and let rise for 1 hr or until dough doubles in size.
Punch down dough and let rest for 15 minutes. Cut in pieces (size of a walnut). Round them and let rest for approx 10 min. Let proof until dough almost doubles in size. Take each piece of dough; flatten or stretch until ½“ thick.  In a skillet, med-high heat, fry dough in pork fat until golden brown on both sides. Drizzle with molasses and serve with a good cup of steeped tea.


Wednesday, 17 February 2016

Newfoundland Fish Cakes

Newfoundland Fish Cakes


Prep time
30 mins
Cook time
15 mins
Total time
45 mins

A Newfoundland tradition; fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Serves: 18 large fishcakes
Ingredients
1 ½ lbs. salt dried cod
¼ C butter
1 small diced onion
6 C mashed potato
1 beaten egg
2 tbsp dried savoury (optional)
½ tsp black pepper
Instructions
1.      Soak the salt cod in cold water overnight.
2.      Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.
3.      When the fish is cool, flake it apart with a fork into small pieces.
4.      In a sauté pan, melt the butter over medium heat.
5.      Add the onions and cook until they soften..
6.      Add the flaked fish along with the mashed potato, egg, pepper and savoury.
7.      Mix together until well combined, then form into small cakes and roll in flour.
8.      Fry the fish cakes in canola oil over medium heat until golden brown on both sides.
9.      Serve with scrunchions if desired.
Notes
Prep time does not include the overnight soaking time for the salt, dried cod.

Scrunchions/chitterlings are ½ inch cubes of cured pork fatback that are fried and rendered to a crispy texture. The chitterlings and rendered fat get served over the fish cakes.~~Al (Alex-Alexander) D. Girvan.

Amish Style White Bread

INGREDIENTS:
2 Cs warm water (110 degrees F/45
degrees C)
2/3 C white sugar
1 1/2 Tbsps. active dry yeast
1 1/2 tsps. salt
1/4 C vegetable oil
6 C bread flour
DIRECTIONS:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until
yeast resembles creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one C at a time. Knead dough on a lightly
floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a
damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place
into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1
inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Tuesday, 16 February 2016

BRAN MUFFINS-guaranteed success

Ingredients
1/2 C boiling water
1/2 C bran cereal (not flakes, preferably a wheat bran)
1/3 C (vegetable oil
1 large egg
1 1/4 Cs Unbleached All-Purpose Flour
1/2 C granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 C raisins
1 ¼ C buttermilk
1/4 C brown sugar
1 1/2 C bran cereal (not flakes)
Instructions
In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
While the water/bran mixture cools, stir together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan~~~Al (Alex-Alexander) D Girvan.

Blue Ribbon Blueberry Pie

•1/4 tsp. ground cinnamon
•2 Tbsps.(1 oz. lemon juice
•2 Tbsps.(1 oz. butter, melted
•Sparkling sugar or cinnamon sugar, for sprinkling on the crust
Instructions
•To make the crust: Combine the flour, buttermilk powder, and salt. Work in the fat in two batches, leaving some pieces as large as your thumbnail. Sprinkle in ice water 1 Tbsp. at a time, tossing with a fork and adding water till the dough is completely cohesive. Divide it in half, wrap, and chill for 30 minutes before rolling. Roll the crust about 1/8" thick and about 2" wider than the diameter of your 9" deep-dish (at least 1 ½" deep) pie pan. Place in the pan. Preheat the oven to
•425°F.
•Toss together the berries, thickener, sugar, cinnamon, lemon juice, and melted butter. Pour into the crust. Roll out the top crust, making a lattice if you like; place it over the berries. Trim excess overhang, and crimp the edges together. Cut several slashes to allow steam to escape (if you haven't made a lattice crust). Spritz with water, and sprinkle with sparkling sugar or cinnamon sugar.
•Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 40 to 50 minutes, covering the edges if they seem to be browning too quickly. When done, the filling will be bubbling, and the crust golden brown. Remove from the oven, and cool for at least 1 hour before serving.
Yield: 8 to 10 servings.~~Al (Alex-Alexander) D. Girvan.

100% WHOLE WHEAT BLUEBERRY MUFFINS

Ingredients
2 1/4 C Whole Wheat Flour
1 C brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon, optional
1 C blueberries, fresh or frozen(preferably wild)
1 tsp. vanilla extract
1/3 C vegetable oil
1 1/2 C buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey*
cinnamon-sugar or coarse white sparkling sugar for topping, optional
*The liquid drained from plain yogurt when you make thick, Greek-style yogurt.
Instructions
Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
Whisk together all of the dry ingredients, including the blueberries.
In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.
Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Yield: 12 muffins.~~~Al (Ales-Alexander) D. Girvan.

Classic Apple Pie Recipe

This is the recipe that comes to most people's minds when they think of apple pie
Servings: 8
Crust:
•2 sticks cold unsalted butter, diced
•3 cups all-purpose flour
•1 tsp. salt
•1 Tbsp. sugar
•6 to 8 Tbsp. (about 1/2 C ice water
•Filling:
•4 lbs. Granny Smith apples, peeled, cored and cut into 1/4" thick slices (you can cut them thinner if you like your apples very soft)
•Juice of 1 lemon
•1/2 C sugar, plus 1 tsp. to sprinkle on top
•1/4 C all-purpose flour
•1 tsp. salt
•1 tsp. ground cinnamon
•1/4 tsp. ground nutmeg
•1/8 tsp. ground allspice
•1 egg beaten with 1 Tbsp. water, for egg wash
Preparation:
•Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
•Add butter and pulse until the butter is the size of peas.
•With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
•Dump dough out onto a lightly floured surface and cut into 2 even sized pieces.
•Roll each piece into a ball and then flatten each into a disk.
•Wrap each disk in plastic wrap and refrigerate for 30 minutes.
•Preheat oven to 400o F.
•Combine apple slices in a bowl with the lemon juice, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
•Roll out one of the pieces of pie dough so that it is large enough to be draped over a 9-inch pie plate and extend a little over the rim (about 1/2").
•Gently press the dough into the plate letting the excess hang over the rim.
•Fill the dough with the apple mixture.
•Roll out the second piece of pie dough and place it on top of the apples, pressing the top and bottom crusts together.
•Trim the top and bottom dough pieces as needed in order to crimp them together with your fingers and seal them together well.
•Brush the entire top crust with the egg wash and cut a few slits into the crust so steam can escape.
Place the pie on a foil lined sheet pan and bake for 1 to 1 1/4 hours or until the crust is browned and the juices begin to bubble out. If the crust starts to brown too quickly, cover loosely with foil and uncover in the last 20 minutes of baking.~~~Al (Alex-Alexander) D Girvan.

Sunday, 4 October 2015

Real-not Frozen Custard-3-Ingredient ICE CREAMS; and an Ice-Cream float.


Coffee Ice Cream: All you need to make this for yourself are:
-3 Tbsp instant coffee (and a couple of Tbsp of water)
-1/2 can of condensed milk
-2 1/2 cups whipping cream
Beat until whipped, pour into a freezer safe container, then freezer for 3-6 hours. When it’s ready to come out of the freezer, use an ice cream scoop to spoon that creamy goodness into your favourite dessert bowl. Enjoy.
The second recipe comes from my Cook Book; and; while it has very little to do with actual survival; from my Survival blog.
Here’s what you need:
-8-12 cups fresh, clean snow
-1 tsp vanilla
-10 oz. sweetened, condensed milk
-what ever flavour you might wish to add.
And here’s what you do:
1.      Scoop your fresh, clean snow into a large bowl.
2.      Sprinkle vanilla, and then drizzle condensed milk all over as well. Fold all ingredients together and stir until they’re well-combined.
3.      If necessary, fold more snow in until you've achieved your desired consistency.
4.      Scoop into a bowl and enjoy!
5.    Store remaining (if any) snow ice cream in a freezer-proof container with a lid.
Looking for a tasty, festive, yet non-alcoholic drink to enjoy as a treat? Then you’re definitely going to want to check out this home made Italian cream float recipe They look and are absolutely delicious. The recipe only requires 4 or 5 ingredients. If you plopped these in front of your family for dessert, I'm guessing you’d be the hero of the day.
Here’s what you need to make one glass:
-1/2 cup Club Soda
-3 Tbsp fruit flavoured syrup
-1Tbsp half & half (coffee cream)
-3 ice cubes-standard size
-whipped cream/maraschino cherry, to top it off
Here’s what you do:
Add your ice cubes to the glass. Then pour club soda into the glass. Pour in 3 tbsp of your desired flavour combination of fruit syrup  into the soda. Just before you serve, pour the half & half into the soda mixture. This way, the cream with seep down and create a cool design as it falls. Serve will whipped cream and a cherry on top. I do encourage everyone to stir before gulping.©Al (Alex-Alexander) D.Girvan. All rights reserved.

Friday, 25 January 2013

Most North Americans Do Not Cook Corn; they murder it.


Most North Americans do not cook corn; they murder it.
Corn on the cob loses its flavour very quickly once it has been picked. It can be kept in plastic bags in a refrigerator for two or three days, but will lose its flavour in a day if unrefrigerated
 Most people badly overcook corn; there by losing most of the nutritional value.
And
****Most Importantly****
To have this vegetable in perfection,
The husks should be left on until just before it is to be served.
Never, ever, ever, and still never, buy corn that has been pre-husked, and never take the husks off in the store.
 If desired, you may pull down the husk, remove the silk, and tie the husks back in place with string, just before cooking. Drop the ears into boiling water and cook 3 to 7 minutes, according to the size of the corn. Do not salt the water, as this toughens the corn. Or fit ears with only clinging water into a closely-covered Dutch oven. Allow to steam at medium heat 15-20 minutes (of course the un-husked corn may also be cooked on the grill).
Lay a napkin on the serving-plate. Pile the corn upon this, cover it with the corners of the napkin and serve.

Thursday, 24 January 2013

Corn Soufflé


1 Tbsp. fat
            Pepper
1 Tbsp. flour
1 boiled pimiento
½ cup milk
2 cups corn pulp
1 tsp. salt
2 eggs
¼ tsp. paprika
Corn soufflé is made with a white sauce, in this case Béchamel, using the fat, flour, milk, and seasoning. Rub the pimiento through a sieve and add it to the sauce. Add the corn to the mixture. Cool slightly, then add the well beaten egg yolks and fold in the stiffly beaten egg whites. Turn into a greased baking dish, set the dish in a pan of hot water, and bake in a moderate oven (375 F.) until the egg is set, about thirty minutes.

Corn Oysters


2 cups corn pulp

2 Tbsps. fat
2 eggs                                               
Salt and pepper
2 Tbsps. flour
 If fresh corn is used, grate it from the cob with a coarse grater. If canned corn is used, select one of the sieved varieties. Beat the egg-yolks and whites separately and add to the grated corn, with flour and fat, salt and pepper. Drop the batter from a spoon into hot fat (360-370 F.) and fry light brown (2-3 minutes) Drain on paper towel. Serve hot.

Corn Pudding or Devilled Corn


2 Tbsps. fat             
2 cups corn pulp
2 Tbsps. flour         
1 egg
1½ cups milk          
1 Tbsp. Worcestershire sauce
1 tsp. salt                            
Buttered crumbs
¼ tsp. mustard
Paprika
Make the Béchamel sauce of fat flour, milk, and seasonings; add corn, egg slightly beaten, and Worcestershire sauce. Pour into a baking dish, cover with buttered crumbs and bake in a moderate oven (350=400 F.) fifteen to thirty minutes.

Baked Corn and Tomatoes


2 cups cooked corn                      
1 tsp. sugar
2 cups tomatoes
1 cup fresh bread-crumbs
1 tsp. salt                            
3 Tbsps. fat
Pepper
Mix seasonings with corn and tomatoes and pour all into a greased baking-dish. Spread the crumbs over top, dot them with fat, and bake in a moderate oven (350-400 F.) for one-half hour. This is a satisfactory way of utilizing left-over corn or tomatoes.

Succotash


2 cups green corn or
1 cup dried corn
            Salt and pepper
2 cups fresh Lima, String or Butter beans or 1 cup dried Lima beans

1 cup milk
4 Tbsps. butter
If fresh vegetables are used, cut the corn from the cob. Cover the beans with the least possible amount of boiling water, to prevent scorching, and cook until tender. Drain off the water; add the corn and milk and cook slowly until the corn is tender. Add the butter and other seasoning.
When dried corn and beans are used, soak both separately overnight. In the morning, cover the beans with fresh water and boil them very gently until tender. Do not drain the water from the corn, but reduce heat so it will cook slowly. When the beans are tender, drain and add them to the corn, allowing only water enough to cover. Cook slowly until tender and drain off water to save for soup. Add the milk and seasoning.

The Evolution of Corn (Maize)-It Did Not Originate In North America



Of all the strange, unknown plants that explorers found in the New World, corn is arguably the second most important.
The native Inca population called it “maize” and the harvest of maize could mean the difference between abundance and starvation for these highly advanced peoples.          
Corn or maize (zea mays, is a domesticated grass and like many other indigenous plants; beans, squash, melons, and tobacco for example, it is of South American origin- so much for the claims of some Canadian and United States of the Americas First Nations tribes.
European colonists quickly adopted maize agriculture from the natives of Central and South America. These crops quickly spread to other parts of the world as well.
Over a period of probably thousands of years, the Incas and some other tribes of South America purposefully transformed maize through special cultivation techniques. Maize was developed from a wild grass (Teosinte) originally growing in South America and as far up as southern Mexico. The ancestral kernels of Teosinte looked very different from today’s corn. These kernels were small and were not fused together like the kernels on the husked ear of early maize and modern corn.
By systematically collecting and cultivating those plants best suited for human consumption, native South Americans encouraged the formation of ears or cobs on early maize. The first ears of maize were only a few inches long and had only eight rows of kernels (much like the tiny cobs sometimes used in Chinese food). Cob length and size of early maize grew over the years and gradually increased the yields.
Eventually the productivity of maize cultivation was great enough to make it possible and worthwhile for a family to produce food for the bulk of their diet for an entire year in a small area although agriculture permitted a family to live in one place for an extended period of time, the commitment to agriculture involved demands on human time and labour and often restricted human mobility. The genetic alterations in Teosinte changed its food value as a food resource and at the same time affected the human scheduling necessary for its effective procurement.
As the life ways of mobile hunting and gathering were often transformed into sedentary agricultural customs, very slowly the cultivation of maize, along with beans, squash and tomatoes was introduced into the southern parts of North America The practice of maize agriculture did not reach the southern parts of what is now the United States of North America until about a thousand years ago.

Wednesday, 23 January 2013

Hog Killing Time



Anyone who comes from an old-fashioned Canadian farm background remembers the varied activity at pig-slaughtering time. There was so much to do that the whole family joined in to help. The men, of course took care of the actual sticking and butchering, and the women prepared the sausages, bacon, and hams(fresh and cured), and put the chops down in lard. Nothing was wasted.
The pigs head simmered gently in a great pot with herbs and seasonings; then the meat and juices left to chill and turned into that cold jellied dish, head cheese. Ears were boiled, then dipped in crumbs and broiled to be eaten with a spicy devil sauce; tails were cooked for hours with sauerkraut and beer or wine; pigs feet were pickled, or maybe boned and stuffed with ground pork to make an unusual sausage. Even the fat was used and in the process of rendering out the lard you got great cracklings. You buy them at the store today in packages labelled pig skins but they don't taste anything like fresh cracklings.
What wasn't rendered to make fine lard for pastries was used to preserve the chops and pork steaks. In the old-fashioned process, these were cooked down slowly and packed into great crocks; then melted lard was poured over the meat. Stored in a cool spot, a deep cellar or spring house, the cooked chops and steaks would keep all winter. They needed only reheating and crisping for dinner.

Tools of the Trade: Include a boning knife, steak knife, steel, and meat saw-many meat cutters would also include a heavier butcher knife and a cleaver. 

Weather and Scalding Barrel

After the first good cold spell of the year was the time to butcher the hogs; it had to be cold enough to keep meat from spoiling but not cold enough to freeze the carcass. Utensils, knives, buckets, straining cloths, and barrels were gathered. The wood for the fires was cut and neighbours and friends were waiting. Butchering day started before daylight, a fire was built just to keep warm, and one was started under the scalding barrel and another iron kettle (often this was just another barrel [this step is now pretty much obsolete, as most people use a propane torch, instead of scalding and scraping).

Killing

Killing the hog was usually done with a single 22 calibre long rifle bullet between the eyes. A larger calibre was too destructive and just sticking inhumane, messy, and wasteful. Draw an imaginary line from the right ear to the left eye and a line from the left ear to the right eye. Where these lines cross is where you placed the shot. The job was usually given to an expert hand and for good reasons. There is a lot of "good eating" on a hogs head. One delicacy (which I do not recommend) is pig brains. Another reason was; a misplaced shot could just injure the animal and a 180 to 240 pound hog can be very dangerous.
Immediately after the hog was shot, it was bled. This was accomplished in more than one way. One way was to insert a knife about three inches behind the jaw on the left side of the neck and cut the jugular vein. Another way was to lay the animal on its back and find the breast bone. Insert a 6 inch or more knife pointing to the rear and parallel to the backbone, with an upward thrust sever the carotid artery.  The important thing was to bleed the animal within about two minutes of shooting it. If you waited too long the animals blood pressure could increase and a condition called "blood splash" could occur. It didn't ruin the meat but it did give it an unpleasing colour.

Scraping

After the hog was bled an incision was cut in the hind legs just above and back of the foot. The gambrel tendons in the back of the leg were stretched out and hooked to a hoist; in this way the hog could be lowered and raised in the barrel as needed. The water in the scalding barrel needed to be heated from about 165 degrees to "just below the point of boiling". If it was too hot it would set the hair and make it almost impossible to remove and if too cold the hair would not slip and could not be scraped—it helped to add just a little wood ash, to soften the water and loosen the hair
You judged the time by raising the hog and scraping a small section to see if it would slip or remove easily. It was important not to let the hog stay in the water too long or the hair would set and was almost impossible to remove. Small patches of hair were removed by pouring hot water on it and scraping
Some people made the mistake of using a scraping knife that was too sharp. The idea was to scrape it away, removing it roots and all, not shave it. After the scraping a very sharp knife could be used, Just in case some hair escaped the scraping. Today some people use propane torch

Head

Removing the head was next and this was done simply by cutting around the neck at the base of the head until the entire neck bone was rounded. It was finished by a quick and firm twist then set aside for later use.

Gutting

It was important to have your tubs ready for this operation. It was also the time when you came to appreciate the withholding of food from the animal for the last day or two. The idea was to open the entire gut cavity without puncturing the gut. A cut was made from from the crouch to the chin. With this done, and the tubs ready; the large intestine was cut loose at the anus and tied off with a string and the entire mass was allowed to fall into the tub. When this was done; the liver was removed and the gall bladder was carefully removed. The liver was usually eaten that night for supper or it was used to make liver sausage.
Here is where you find people differ in their eating habits.

Cutting the Carcass

When the carcass was clean inside and out it was time to cut it into usable pieces. This was usually done with the equipment at hand—butcher knife and a chopping axe. At the same time the sausage making operation was started and the lard pot was going. The lean trimmings went in the sausage mill and the fat went into the lard pot. The lard pot was started while the hog was still hanging; with the fat from the inside cavity around the intestines or leaf fat. This is also where you get cracklings. The axe was used to cut the hog down the middle into halves. In the old days, they just cut down the back bone on each side, staying as close as they could. You got some good meaty backbones and a nice thick piece of fat back. Nowadays it is cut in half using a saw and the loins are removed whole.
The hams and shoulders are removed at the joints and you have the middling or side meat left. Separate the ribs from the side meat.

The Origins of Some Well Known North American?? Vegetables and Fruits



Detailed Contents                                                            
The Origins of Some Well Known; North American?? Vegetables and Fruits: Beans, Corn, (Maize), Melons, Potatoes, Squash, Tomatoes
Beans, Corn (Maize), Melons, Potatoes, Squash, Tomatoes
There is considerable confusion and some controversy as to the true origins of these vegetables. The confusion is seen to arise from the fact that for some never to be known reason the United States loves to insist that known untruths are truths and that much of what is none factual is indeed factual.
For example the United States still has Columbus Day, when they celebrate his having "discovered" some mythical, country, nation, place or thing called America.
The rest of the world now recognizes that he simply got lost while attempting to follow some five hundred year old sailing charts of Norse origin.—that at the very most, and that too is very debatable, he" discovered" actually "rediscovered", only some small islands that were unknown to most European navigators or at least did not show up on most maps.
Possibly, as claimed by the United States, one was Cuba and one might have been Trinidad. Actually, as stated above; if, and where, Columbus made any landfall is still very much in dispute. We do know it would have been somewhere in the Bahamas, Bermuda, or the Caribbean.  
Columbus supposedly spent five days exploring the first island before sailing to another island which may, although it is highly unlikely have been Cuba. If the Island was Cuba, the existence of the American continents (the distance between the two being 90.3 miles) definitely would have been known. Why then, if he really was looking for China and India, would he not want to at least make land fall on the mainland? The existing records of his journey have no mention of a larger land mass.
We know from the second journal-strangely Columbus's original journal and ships log were lost.—that he picked up a small pole which appeared to have been worked with iron.             Draft animals and metals other than gold were unknown in North and South America, prior to the first European settlement; so where did this small pole come from?      In order to have made such a discovery, Columbus would have to have been much further north; in the area of Cape Breton Island, Newfoundland, or Nova Scotia and have stumbled upon an old site of Norse origin. As defined by the United States of America, he would not then have been in any part of “America”.
Or perhaps the continent of Atlantis arose from the deep, just for those five days: but Atlantis also is not America.
We also know, from this journal, that where ever it was he landed "They go as naked as when their mothers bore them, and so do the women, although I did not see more than one girl. They are very well made, with handsome bodies and very good countenances".
Only four things have any ring of credibility:
§  He may have" discovered" some small islands which he took to be part of the East-Indies
§  He never, set foot on North or South America and had no idea that either continent existed.
§  He was not Spanish born.
§  If the United States wants to continue their claim that the Spanish discovered America, then Cortez, and not Columbus, was the first Spaniard known to have set foot on any of the Americas.
On 24 June 1497, John Cabot, sighted Cape Breton Island, and Nova Scotia, thus, supposedly, "discovering" the mainland of North America; this was only about 600 years after the Norsemen had already done so.
Yes, the first Europeans known definitely to set foot in the Americas were the Norse. Beginning in the eighth century, they burst out of their cultural homeland in Scandinavia in a series of expansionist waves of migration, likely triggered by over population, food shortage and by disease. It is very probable that the Russians had also.
The term Viking, though commonly used to denote ship-borne explorers, traders and warriors, is actually a verb, not a noun, and describes the acts of the Norsemen who originated in Norway, Denmark, Sweden, Iceland, Greenland, and raided the coasts of the British Isles, France and other parts of Europe and North America from at least the late 8th century to the 11th century. This period of world history (generally dated 793-1086) is referred to as the Viking Age. Famed for their navigation ability and long ships, the Norsemen in a few hundred years colonized the coasts and rivers of Europe, the islands of Shetland, Orkney, the Faeroe Islands, Iceland and for at least a short while also Newfound land.
About (1000 AD), nearly half a millennium before Columbus, the Norse, (possibly Leif Eriksson or Eric the Red), were the first of the "Old World Peoples" to set foot in North America.
It has also been proven that in the year 1481 the British, having been led by the Norsemen, had a fishing colony in Newfoundland. The colony was named after the British leader of the expedition. His last name sounded very much like America.
While a number of other theories regarding the origin of the name America have been advanced, none have been proven true (very strange, if it were true that the name first came into existence after 1492, but it is not)
First and the most generally accepted theory (the United States excluded) is that the name America is derived from an ancient Norse term, in very common use by the North Atlantic sailing fraternity from about that magical year 1000 AD.
Then too, the United States continues to refer to “third world” countries of the Middle East, Asia and Africa, ignoring the truth that we are the new comers and the true third world, that our alphabet, much of our modern science, mathematics, religion, the bible, democratic government, law, and the very basis of much of the Constitution of The United States originated in these same countries.
On top of this, if you are a Christian, the son of the very God in whom you believe and in whom the United States currency claims to trust was born in the Middle East.
Queen Isabella of Spain was desperate to find a short route to Cathay (China) and to develop other rich markets. This factor alone prompted the journeys of Columbus and facilitated the greatest hoax of all time.
The United States of America has always believed they own or should own all of the Caribbean (actually that they are destined to be world dictators) but then they have to, in order to lend any credibility whatsoever to the ridiculous claim that Columbus discovered America; which to their way of thinking is the United States – only the United States.
Much of the so called "Cuba Crisis" came about because Fidel Castro informed them that his country is Cuba- not America, not American, and not located in any of the three Americas. Of course, then, in order to retain Cuban sovereignty and avoid an American invasion, he had little choice but to align himself closely with Russia.
Looking at the situation from U. S. perspective
A.    If Cuba and Trinidad are not part of America.
B.     If the Caribbean is not part of America.
C.     If Columbus never saw or set foot on North or South America;
D.    If Canada, Mexico and South America ,with a total population of approximately 590,000,000 people and total area of 30,000,000 square kilometers are not part of what the United States considers to be America
E.     If the United States of America with a population of 300,000,000 people and an area of only 9,631,418 square kilometers, less than a third of the Americas, comprises all of America.
F.     And a continent or even a country named America cannot be found in any world atlas. Not of this world at least.
G.    Then America does not exist. So Columbus could not possibly have discovered it and the people of that area now called the United States of America have no right to call themselves by American. Therefore, the citizens, or peoples, of the United States of America, remain what they always have been; a loose union, or collaboration, of peoples of mixed races and cultures, a conglomerate of different geological areas and territories, without a nationality, because they are union of states and have never become true a country or nation any more than the European Union, Soviet Union, or United Kingdom is, or was, a single country or nation. They are simply the United States “of” North America.
If Columbus discovered an America, it must have, like the mythical island, continent or nation of Atlantis, mysteriously slipped beneath the waves of the Atlantic.
America and Americans (if used other than as a description of all peoples living in North or South America) just does not make sense, and like the legend of Atlantis is-strictly an unsubstantiated myth, folk-lore, or the product of overactive imagination.
Instead of the United States claiming they do not recognize parts of Canada as being Canadian territory and do not recognize some other governments and religions as being legitimate; it should be Canada and the rest of the world that do not recognize any peoples or territories claiming to be America, or American.
Back in the days or Abraham Lincoln, many politicians in the United States bragged that their country "will become the “terror” of the modern world" (documented in the movie Young Lincoln). Today, people of our world must realize that much of this bragging has materialized and the United States of America are terrorists.
An absolute disregard on the part of the United States for: truth, liberty, freedom, territorial boarders, historical facts, or human rights, coupled with an absolute paranoia towards anything or anyone different, or that does not fully capitulate and accept their ideas and way of thinking, have caused a great amount of confusion, suffering and dying in our world.
Too many, this seems to be of little consequence for we are supposedly American allies. But, it also means that many things long thought to have originated, or been invented in the United States did not or were not.        For example:
All, of the above listed vegetables, long claimed to have originated in America, (see also—Where did the automobile come from? page 196) originated either in the deep southernmost part of Mexico, or on an entirely different continent, South America, with the Aztec or Incas, people having a much different, origin, culture, and life style than the much stereotyped North American native.
While it is accepted by anthropologists and scientists that North America was settled from the north by peoples emigrating across the Bering Straits it is also very, very evident that South America had by far the older and more advanced civilizations. It is just as evident that these peoples were not all of the same race or origin, and all very different from the North Americans. There is also a question in North America as to the origins of blue eyed Cherokee and other natives that existed before the first recorded arrival of any known Caucasians
The fore mentioned vegetables could not possibly have been developed by a nomadic, hunter gather, culture; but required the techniques of a much more advanced peoples, with a more sedentary life style, written language, superior architecture, some idea of irrigation, more attuned to agriculture, and several hundreds, if not thousands of years.
 Think about this: if these vegetables were developed in North America over the time it would require, that would make the North American culture older than most of the countries of Europe and Asia. Why then, if they had all this know how did they not; these war-like peoples; also have the skills to make any of the basic developments in herding, animal husbandry, armament, architecture, metallurgy, irrigation, plumbing, sewage and drainage systems, transportation, or any other forms of agriculture so common in the rest of the world for hundreds if not thousands of years?
Could it be that the indigenous North American tribes are, as science claims, really relatively new comers to North America; and in fact the descendants of some of the weaker, less advanced, Mongolian tribes, that were driven out of Asia during its stone age, and had never developed much further? Could it be that it required the superior civilizations of South American, the original American civilizations, the only peoples to have a true written language, and the only people capable of keeping the necessary records, in order to achieve such developments?
Some things can be passed on successfully basically by word of mouth and by material evidence; others just cannot, especially in a culture in which the average life span is less than forty years and there was very little communication between the various tribes or nations.
Could it also be that the North American native, living in probably the most primitive civilization on earth, survived only because, for a time, they were so isolated?
We, in Canada, need to change either our concept of history or the concepts of the native peoples.
There still exists a serious question as to whether the bean, corn, squash, potato, and tobacco, were not cultivated in China ages before being introduced to the Americas. A recent traveler says, “The interior of China along the course of the Yang-tse-Kiang is a land full of wonders. In one place pisicultural nurseries line the banks for nearly fifty miles. All sorts of inventions, the cotton-gin included, claimed by Europeans and Americans are to be found there forty centuries old. Plants, yielding drugs of great value without number, the familiar tobacco and potato, maize (white and yellow corn) and other plants believed to be indigenous to the Americas, have been cultivated there from time immemorial. To add more credence to this argument; a great number of tomato sauces (including, but not limited to, ketchup, the most popular tomato sauce of them all) were known in China long before they came to the rest of the world
©Al (Alex-Alexander) D. Girvan. All rights reserved.