George House Heritage Bed and Breakfast has been welcoming guests to picturesque Dildo, NL, for many years, and over those years, owners Dale Cameron and Todd Warren have received numerous requests to share the recipes for the delicious foods they serve. George House Heritage Bed and Breakfast Kitchen Recipes (Flanker Press, 2010) is a compendium of their favourites, gathered from family, friends, guests—and local “Dildoians.”

The book has a wealth of kitchen tips and hints; recipes range from the simple—such as Cabin Beef Stew—to the more complex, including Chicken Cordon Bleu. Most of the recipes use basic ingredients, but Elephant Stew is an exception: Cut elephant into bite sized pieces. This should take a couple of months. This job is ideal for your mother-in-law when she butts her head into the kitchen and screeches, “Can I help you?”

 Add a can of Heinz brown gravy to cover. Cook over kerosene fire for about four weeks at 465°F (240°C).

This dish will serve about 3,800 people. If more are expected, add two hares, but only if necessary: some people don’t like to find hare in their stew!

Good food and a dash of Newfoundland humour—a winning combination. Flanker press, $19.95. Bonus: look for a new cookbook from this Dildo duo coming out in July, called Best Dishes from Inn by the Bay.