Kitchen Korner - 2008 Archives - March to December



December 2008


WOW.  What a winter we have been having within the last week. We might not have been able to travel far or easily, but at least we have not been hit with major power outages. Hope that these two storms, which have snarled traffic around the region, but particularly on the Cobequid Pass is not a sign of things to come.


If so, it will be a long winter.


As long as the electricity stays on, we can spend out time in the kitchen preparing some hearty recipes to provide the energy to get outside and continue shoveling. 


During the past month, I haven’t spent much time in the kitchen and haven’t had time to prepare my normal Christmas delights. Our family tradition has been to have cabbage rolls on Christmas Eve, and then follow up with some special shortbread cookies. 


In my absence from the kitchen, I’ve chosen these recipes, which have come into my email recently:


Angela Doucette, emailed the following recipe from her northnovacable address:


Russian Chicken

1 Family Pkg of Chicken pieces, 1 Small bottle of Apricot Jam, 1 Package of Onion soup mix, 1 regular size bottle of Russian Salad Dressing.  Place chicken in a greased baking dish, combine other ingredients and pour over chicken. To tone down the sweetness of the sauce add a half cup of water. Bake at 375 until chicken is cooked. 



November 2008


There have been a lot of changes since I last wrote to you here. The economy has tanks, Canadian elections are over, and within a few days, the American election will be history. With consumer confidence at it lowest level for decades, I suspect more people will be eating at home rather than dining out. 


If my hunch is correct, the kitchen will become a busier place, as families try to lower their food costs, but eat healthier. All of this means, there will be a greater need for exciting and interesting recipes, which will take the boredom out of putting the same food on the plate. 

Many people find the appearance of a meal on the plate as enjoyable as its taste. I’ve talked to some, who like to dine out for the food presentation, and wonder why they can’t achieve the same interesting results.


More than likely, we all would achieve greater results, if we practiced to increase our patience level and paid a bit more attention how we can make the individual plate look more appetizing. My son, Bradley, has worked in kitchens for 10 years, and has only one level left to get his designation. 


He recently moved to British Columbia, so many I can entice him home for  a visit, and he can teach me some of his finer cooking habits. Don’t look to me to help increase the appearance of your meals. I’m here to assist you by bringing forward some interesting recipes from Shoreline readers. 


This month, I have selected another recipe from Leslie MacLean, Glenholme. A couple of months ago, she sent several great recipes. Last month, I picked the Blueberry Pudding Cake, because blueberries were plentiful. Now that’s it colder, and recipes have either been processed or put in the freezer, I’ve decided to print my second choice from last month.


Chicken with Tomato & Feta Sauce:

2 T. olive oil

4 boneless chicken breasts

1 28oz. can crushed tomatoes

1 cup chicken broth

1 cup crumbled feta cheese

1/3 cup sliced black olives

1 pkg. Knorr Minestrone soup mix


Brown ckicken breasts on both sides in skillet in olive oil. Transfer to baking dish; sprinkle on soup mix. Pour on tomatoes mixed with broth. Top with feta cheese and black olives. Bake at 350* for 1/2 hour. Serve with tossed green salad and crusty rolls.


This recipe appealed to me, because I love chicken and in trying to eat healthier, serving with a salad is great for the waistline. 


I hope that during the next few weeks, I will receive some great recipes as we enter the festive season. Holiday or Christmas recipes are welcome. So many families have traditional eating habits, when it comes to the festive season. Hope the mailbox brings a few for the next issue. Regardless if you are male or female, young or old, take a moment or two and fill the mail box.


October 2008

Summer is over and fall us upon us. I dread the oncoming winter, much prefer the warmer days of late spring, summer and early fall. However, since we live in Nova Scotia, winter is a season, we can not escape unless, we become a snowbird and head to sunny warmer Florida or Arizona.


Since my last rambling, things have warmed up with the call of a Federal election. We knew the municipal elections were coming, but the two of them at the same time. Maybe it’s best to totally fill the airwaves and get it over with at the same time. 


For those, like me who don’t have a big appeal for politics, it’s a good time to spend in the kitchen. By now most of the produce from the garden has been processed into jams, jellies, pickles, chows or just frozen vegetables. Guess it will soon be time to get the cook books out and see what specialties are needed for the Christmas season. Remember is less than three months to Christmas. 


I’ve noticed an increase in the number of recipes received during the last month. Right after Labour Day, it seems women were starting to spend more time in the kitchen, or glancing at their recipe selections with the changing of the season. 


I received several excellent recipes from Leslie MacLean over a Glenholme corner. She’s the one that Tom answers to. With blueberry season harvesting well underway, and all the medical claims about the goodness of eating lots of Blueberries, I chose a Blueberry Pudding Cake. Pudding cakes are ideal for this time, of year because they help remove the chill, especially if hubby wants a snack during the mid afternoon. Here’s Leslie’s submission as follows: 


Blueberry Pudding Cake:

3 cups flour,  11/2 cups sugar

4 T. vegetable oil,  1 cup milk

4 tsp. baking powder,  3/4 tsp. salt

1 1/2 tsp. vanilla,  2 eggs

3 cups blueberries; fresh or frozen


Stir dry ingredients and add liquids. Fold in blueberries.

Bake in greased 9 x 13 pan for 40 min at 350



2 cups brown sugar,  2 cups water

1/2 cup butter,  2 tsp. vanilla


Mix all ingredients together in saucepan and bring to boil. Mix 3-4 T. custard powder in hot water. Pour into boiling mixture and stir until smooth. Remove from heat. Serve warm sauce over warm cake and top with ice cream or whipped cream.


So far this summer only Wayne Yorke has been brave enough to submit a recipe, which was published in the September issue. I was asking Maurice to get his recipe typed into the computer, but he has been so busy with this issue, he hasn’t had time.  Regardless if you are male or female, young or old, take a moment or two and fill the mail box.


September 2008


With the summer vacation months drawing to a close, and the gardens producing an abundance of product, the emphasis from my kitchen-friends has switched to pickles and relishes. There are still some of the later berries available, and jellies and jams are still being made, but certainly not in the volumes one would associate with strawberries. 


Finally all my pleading for a submission from our male counterparts has paid off. It was very heartening to receive a barbeque recipe from my dear friend Wayne Yorke, certainly no stranger along the shore. 


There will always be a soft spot in my heart for Wayne and Elva, because Wayne married Maurice and me in October 2005. Of course being in a small community our paths crossed on many times regardless of the occasion, not to mention it was only a three minute walk from our house to the manse. 


As a result of my fondness for Wayne, I decided to print his August 7th letter in its entirety. 


Although I am writing from and receiving my Shoreline Journal in West Bay Cape Breton, I feel qualified to respond as I do barbecue at my cottage at Five Islands.  One recipe I have tried and can vouch for as being well worth a try is this:


Barbecued Salmon

4 Salmon steaks, to 1 inch thick

3 Tablespoons lemon juice

2 Tablespoons soy sauce

Salt & black pepper to taste

Cup barbecue sauce

Fresh oregano sprigs (optional)

Grilled mushrooms (optional)


Procedure: Rinse salmon; pat dry with paper towel.  Combine lemon juice and soy sauce in a shallow glass dish.  Add salmon; let stand a cool room temperature no more than 15 – 20 minutes, turning salmon several times.  Remove salmon from marinade; discard marinade.  Season lightly with salt and pepper.


Lightly oil hot grill to prevent sticking.  (I even used tin foil)  Grill salmon on covered grill over medium heat for 10 – 14 minutes.  Half way through the cooking time brush salmon with barbecue sauce, then turn and continue grilling until fish flakes when tested with a fork. Remove fish from grill; brush with remaining barbecue sauce.  Garnish with oregano sprigs and mushrooms, if desired.   Makes four servings.


Recipe tried from: “Great Barbecues with Kingsford” should you need to know!

Happy cooking!  K. Wayne Yorke


Now that Wayne was brave enough to submit to my monthly renderings, hopefully he will be the inspiration to other men. 


August 2008


Now that the extremely hot summer weather has arrived, the summer recipes are starting to arrive. Opened up some of them today, just in time, for a refreshing moment, following a walk in the summer’s heat, or as we retreat to the coolness of the shade from weeding the garden, or mowing the lawn.


With student summer vacations almost half gone, refreshing summer recipes are a good break from the heavier meals we prepare in the winter. 


By time, the next issue (September) will appear, we will be heavy into jams, preserves, pickles and relishes. Personally, I love pickles, and perhaps beets are among my favourite. Hope all of you will take the hint and send in some great jam, marmalade, pickle and relish recipes. I’d like to receive a number of favourite early fall recipes, which have been traditional fare along the Cobequid Shore. 


Of the recipes received, I have chosen one submitted by Micheline Sterling, who spends a lot of time volunteering at the Debert Legion. It seems to be something of interest for a cool refreshing summer drink, and heavens knows there is no shortage or rhubarb. 


Rhubarb Punch

Boil until all mashed, between 10 to 30 minutes. Drain using a colander with small hole to obtain juice.  (I use mashed rhubarb as stewed rhubarb).  The juice can be frozen until needed or use right away. Add the following:  2 cups of unsweetened pineapple juice or other juices

cup of lemon juice.  Then add Sprite, 7-Up or Ginger Ale (any white soft drinks) & ice cubes.

You can also add white wine to make a wine spritzer, enjoy.


Still haven’t found the brave males along the Cobequid Shore who are willing to send in one or two recipes. I’m still looking for nice summer or BBQ submissions. Take a moment or two and fill the mail box. 


July 2008


Not much in the way of recipes received in the last month. Guess most people we enjoying the finer weather, planting their garden and scurrying around getting ready for completion of the school year, and honouring those dear souls, who are graduating, either from elementary, junior high or high school. 


Since I haven’t received recipes from men, Maurice is telling me, he is going to find one of his old time favourite deserts, that is meant more for the family Sunday dinners in the winter. I haven’t been able to get our and do some of the things outdoors, which need to get done, because I strained my back and have been hobbling around or laying flat to achieve a comfortable level of recovery. 


In  looking over the recipes I have received, I searched for something more applicable for summer. I picked another recipe submission from Freda MacDonald, Sydney, who receives and enjoys the Journal. 


Broccoli Salad 

2 bunches of broccoli, 1/2 cup raisins, 10 slices of bacon fried crisp and crumbled, spanish onion.  You can also use bacon bits instead of the bacon


1 cup mayonnaise, 1/2 cup white sugar, 2tbsp vinegar


I’m still looking for nice summer or BBQ submissions. Take a moment or two and fill the mail box. Our male readers are still showing their shyness, or maybe they are too busy doing outdoor work. 


June 2008

Finally, my plea for additional recipes has worked. Got a few more in the last couple of weeks, but I am still need a lot more to accomplish my goal of having enough to produce a special feature later this fall. 


Even though the leaves are just coming out; the flower gardens are starting to look much better and the threat of frost has passed so we can finally put the tiny transplants into their summer resting place, some avid bakers are thinking about fruit cakes for Christmas. 

I know a few ladies, who like to spend a bit of time in the kitchen preparing Christmas Fruit Cakes, so they have about six months to age. Others prefer to tend to the duties earlier in the winter to give them even more aging time. 


A few years ago a friend of mine in late spring produced three or four beautiful cakes, then soaked some cheese cloth in dark rum, wrapped them up with two layers of tin foil and put them away in a metal storage container on a shelf in the storage room in the basement.

Being a forgetful, Christmas came and went. The next September, almost 18 months later, he was puttering around, opened the can and re-discovered his forgotten treasures. Much to his amazement, the cakes were fine and to say the least had marinated well. 


So I guess anytime is appropriate to get the fruit cakes prepared and not have to face the task late in the fall, when things get hectic clearing out the garden and battening down the hatches for the oncoming winter. 


Dark Fruit Cake

2 1/2 cups flour, 1 tsp baking soda

2 eggs beaten  1 jar mincemeat

1 can eagle brand milk, 2 cups mixed fruit

1 cup cherries cut up, 1 cup walnuts


Mix in order given and bake in a tube pan.  Grease and flour lightly bake in 300 oven for 1 hour and 30 minutes.  Submitted by Freda MacDonald, Sydney, who receives and enjoys the Journal.


We need some nice summer or BBQ submissions. Here’s hoping the mail box will be full. 

Not sure why, our male readers, many of whom are good cooks and have developed their own favourites are not responding. Could it be shyness?


March 2008


When Maurice and I decided to change our focus by purchasing the Shoreline Journal, we vowed we wanted to make it user friendly, bring in a few new ideas, which would increase reader participation and interest. 


Last issue, we announced the “Favourite Pet Photo Contest”. We are pleased with the number of entries and are sure many more will follow. Elsewhere in this issue, the first winner has been announced. 


One of the areas of great interest to me is recipes. Not that I’m a great cook, but it amazes me how country women have been able to develop such great recipes that have long been family favourites. It’s their skills in the kitchen and the ability to add just that “special touch”, which have made country and church suppers such a big hit. 


How many times following the passing of a senior citizen, have we heard people say, “Oh, I wish I had her recipe, events won’t be the same now, since we can’t enjoy her cooking”? That is what I would like to help avoid. 


Over the next few months, I’d like to receive a collection of recipes. Each month, a winner will be selected and the recipe will be published in the Journal. We’ll save all recipes submitted and file them by category.  


Naturally, I’ll want recipes from all ages, but I’ll be honest, initially, I want to capture recipes our most elderly citizens. It’s like trying to preserve a culture, language or tradition which is being lost. Once gone, it’s lost forever.


In Cape Breton, the local paper would publish a special recipe section in late fall just before Christmas. Over the years, I saved a few, but not all. That’s something I’d like to avoid. If I can get enough recipes, I’ll see what we can do about publishing a special recipe section later this fall. There won’t be much in rules or regulations. 


We ask people submitting recipes to ensure they include their complete address, phone number and email address if applicable. Normally, one would not ask for ages, but if the recipe submitter is a senior citizen born prior to 1930, we want to know the year of birth. 

Please feel comfortable submitting a family favourite recipe even if it was developed by a relative or friend, who is now deceased. 


There are many men, who are good cooks and have developed their own favourites. So men, don’t be shy, send along your favourite creations.





Maurice Rees, Publisher
The Shoreline Journal
Box 41, Bass River, NS B0M 1B0
PH: 902-647-2968; Cell: 902-890-9850