Welcome to Dorothy's Kitchen Korner

Please take a few minutes to send along a few of your family’s favourites. Please send to: Dorothy Rees, c/o The Shoreline Journal, P.O. Box 41, Bass River, NS, B0M 1B0, by Fax: 902-647-2194, or email: maurice@theshorelinejournal.com

 

By Dorothy Rees 


Dorothy's Kitchen Korner  Archives - 2009    Archives - 2008


 

December 2010

 

The last month has been most unusual in many ways. Rain, rain and more rain to the point that many experienced some level of flooding. At least in West Colchester, we were luckier than those in Yarmouth County where they received almost 12 inches of rain in 72-96 hours.

I just can’t imagine what that would be like. As soon as the rain stopped and clouds passed by, we were basking in weather typical of late spring with temperatures hovering 20 degrees.
Typical of this coastal province, within a week, we were in the minus category on the thermometer and received two or three inches of snow.

Contrary to what some pundits say my last column demonstrates people are still reading newspapers and reading them seriously. I put out a call for a recipe for Mustard Pickles and that plea delivered recipes and a sample.

Thanks to Dorothy Adams, Debert, who she arrived at the store in the mall bringing three recipes and a small sample jar of her mustard pickles.

After she left, I keep admiring how nice they looked. I couldn’t resist. Before long I was opening the bottle. They were absolutely delicious, just as I remembered them or perhaps even better. I must confess there wasn’t much left for Maurice to sample, although I did save him a couple of spoonfuls.

My success continued later in the month, when I received a mustard pickle recipe from Norma Pyke, Valley. I thank both Dorothy and Norma for adding to my mailbox. Now that readers have started sending in recipes, please don’t stop. Dorothy Adams did provide a recipe for “Butter Buds”, which would be good for Christmas.

Mustard Pickles (Dorothy Adams)
12 large cucumbers (peeled, seeds removed and cut small)
6 medium onions
1 pkg celery, cut up
1 red pepper
1 green pepper
1 cauliflower
Cut everything up and put in Pot.

Sauce
7 ½ cups white sugar
3 tablespoons dry mustard
3 tablespoons table salt
1 ½ teaspoons turmeric
3 ½ cups vinegar
1 cup flour

Mix dry ingredients together. Add vinegar, bring to soft boil and cook until celery is done. About 1 ½ or 2 hours. Remove from heat and bottle immediately.

Butter Buds (Dorothy Adams)
1 cup shortening
1 cup brown sugar
2 eggs
2 teraspoons vanilla
4 teaspoons baking powder
2 ½ cups flour
¼ teaspoon salt.


Method:
Cream shortening, add sugar gradually, then eggs one at a time. Sift 2 cups flour with baking powder and salt. Combine mixtures, add vanilla. Add remainder of flour to make quite stiff. Roll dough into ball. Press down with fork. Bake in 350 oven until golden brown.

There is still a week to go in November, and the next issue will be published on December 22nd, those wishing to get into the baking mood would have a couple of days before carving the turkey. Should you decide to answer my second plea, please ensure its mailed or emailed so we can receive by December 14th. There wasn’t enough space to use Norma’s recipe, but promise I’ll print it next month.

 


 

November 2010

 

Maybe readers can help me. I’m looking for a great recipe for mustard pickles. A lifelong neighbor of mine in Cape Breton used to make the greatest mustard pickles, I have ever tasted. In fact she used to supply me with a few bottles, which helped me get through the winter.

Unfortunately, she has passed and I am haven’t been able to find a replacement. It’s hard to describe them, but her version included the normal of: cucumbers, onions, but also include sweet red and green peppers, cauliflower and perhaps broccoli.

I’m sure there are many similar family favourite recipes tucked away in cookbooks along the shore.

With our summer spent travelling to various events with my t-shirt business, we didn’t plant a garden as such, but Maurice did plant some zucchini, tiny cherry tomatoes, and green peppers in front of the shop next door. Zucchini are done for the season, but we are still getting a large supply of tomatoes, which as soon as they are ripe, I boil down and bottle. The bottles will be a great starter for spaghetti and other sauces this winter.

Green peppers, oh heavens, I’m constantly picking them, cutting them up and putting in the freezer. They too will be a great addition to casseroles, stews, omelets. When I need I just grab a handful and add to whatever I’m cooking. They sure make a nice addition to when sautéing onions to add to a some partially pan fried frozen shrimp.

In the next couple of days, I’ll have to finish picking green peppers and tomatoes, as the front has already nipped the top of the plants. With an abundance of Zucchini this summer, we made what we call Zucchini Boats, as described below:


Zucchini Boats
 

For two people cut 10-12 inch Zucchini in half (length-wise). Increase number of Zucchini depending on how many around the table.

Use tablespoon or round soup spoon to scoop our the seed and pulp centre, creating a boat effect.

Season with garlic powder, salt and pepper (to taste) then place in microwave or regular over. A cookie sheet is great if using regular oven. Cook until zucchini is about half cooked.
Remove from oven, and fill cavity.

Cavity filling can vary from Spaghetti Sauce, topped with cheddar cheese or heavily sprinkled with Parmesan; left over casserole, (small size ingredients); scallops or shrimp (precooked) in white garlic sauce – add some sliced mushrooms and a slice of swiss cheese.

(Or use your imagination for cavity filling).

Return to the oven on cookie sheet at 325 heat until the filling is hot, and zucchini is fully cooked. Serve with crusty rolls, side salad, or other vegetable.

I’m still waiting for some special favourite Christmas recipes. I’m sure there are plenty hiding along the shore. In December’s issue, I’d like to have numerous recipes which are focused on special meals between Christmas and New Years, or your family’s favourites for New Year’s family brunch or dinner.

 


 

October 2010

 

This summer was so hot and dry, many people did not want to think of spending any more time in the kitchen than absolutely necessary. In my case the heat almost did me in, but we spent a lot of the summer traveling around NS and NB with the t-shirts portion of our family business. We don’t get much opportunity to socialize or play tourist, but we met a lot of great people at festivals and summer events in: Shediac, Gagetown (twice), Sydney, Middle Musquodoboit, Kennetcook, Truro (twice) and Oxford.

We attended events in 2009 in most of the same communities. It’s nice when they recognize us and stop by for a bit of a chat. At most of the events, we take the two lap dogs with us, and it’s amazing the number of people, who say they came by to see the dogs.


Not having spent much time checking for recipes this summer, I thought it might be a good time to pick a couple of favourites from the 3rd Edition of the Barbour Cookbook. When choosing a cook book, I prefer to use the older ones, which contain recipes from throughout Atlantic Canada.


If you’re wondering what to do with the remainder of your cucumbers, here’s a great recipe to use up the larger ones.

 

Lady Ashburnham Pickles


Cut very fine as for relish; 6 large cucumbers, peeled and with seeds removed. Add ¼ cup of salt and let stand overnight. Drain in the morning and add: 1 qt onions, chopped fine; 1 pt vinegar, 2 cups sugar; 3 tbsp flour; 1 tbsp mustard; 1 tbsp tumeric; 1 tsp mustard seed; 1 tsp celery seed.
Cook one hour and bottle - submitted by Mrs. Gordon Lovely.

It still not too late to make your dark Christmas Fruit Cake. Many already have great family recipes, but here’s one in the event you don’t have one or wish to try another one.


Dark Fruit Cake


1 cup butter; 1 cup brown sugar; 2 cups flour; 2 tsps cinnamon; 1 tsp nutmeg; ¾ cup candied peel; ½ lb blanched almonds; 1 cup molasses; 1 cup fruit juice; 6 eggs; 1 tsp cloves; 1 tsp mace; ½ tsp soda; 2 lbs raisins; 2 lbs currants and1/2 tsp salt.


Sift the salt, soda and spices with one cup flour and use the rest to dredge the fruit. The fruit juice may be grape juice. Cream the butter and sugar, add beaten egg yolks and beat well. Add flour, fruit, molasses, fruit juice and last of all the beaten egg whites.
This amount makes two loaves. Steam three hours, then dry off in a moderate oven. Two pans 8 x 4. Mrs. George E. Arbo

Helps and Hints


Here are a few tidbits of helpful information gleaned from the 3rd Edition of Barbours:
Cream will whip more readily, if a pinch of salt is added.

  • If you have no sour milk, use as much Acadia baking powder as soda and you will get the same result.

  • When tea is spilt on tablecloth, or other clothing apparel, cover the stain at once with common salt. Leave for a little while. When cloth is washed all stains will have disappeared.

  • Cake icing will not sugar if you add a pinch of salt.

I hope, having printed the dark fruit cake recipe, will spur a few of you to send in some special or favourite Christmas recipes. I’m sure there are plenty hiding along the shore, and I’d like to have some special ones for the November edition.

In December’s issue, I’d like to have numerous recipes which are focused on special meals between Christmas and New Years, or your family’s favourites for New Year’s family brunch or dinner.

 


 

September 2010

 

At this time of year, West Colchester and Cumberland County are covered in a blanket of blueberry blue. Blueberry Blue is everywhere. In the fields, on the trucks, in the crates, all over cloths, and hands stained with pure wild blueberry juice.

The network of blueberry related events as part of the Wild Blueberry Festivals have all but concluded festivities for 2010. Harvesting continues as do the spat of visitations and trade missions of representatives of international firms who come to Nova Scotia as part of their buying trips. Blueberry is “king” in this area, and I thought worthy of mentioning, because millions of dollars worth of blueberries are exported each year.

The Wild Blueberry Producers Association of Nova Scotia (WBPANS) continues to do excellent work in marketing Nova Scotia’s most important agriculture crop. As further illustration of the importance of blueberries this issue of the Shoreline contains either stories, photos or both on almost a third of this issues pages. In fact, at last tally, all editorial space or a portion of eight pages contained information relating to wild blueberries.

Each year it is hard to get readers interested in submitting recipes, because those with the great recipes are either busy in the kitchen putting up pickles, relishes, jams or jellies, or they are traveling around the area to sample all the great foods prepared by others at the almost one hundred blueberry festival events in the region.

Everything seems to be on par to have one of the record harvests. All producers are hoping the price increases, as they have had a rough time the last couple of years as prices plummeted downward to the point they started to question if the family operation could make enough money to support the family, prepare for next year’s season and be sustainable.

At the reading of my next column, time will have passed to the point that gardeners will have completed most of their harvest, and have already done some initial preparation for next year’s go-around. We’ve had an excellent summer, and with little rain, garden yields should have been at their near maximum, because we were blessed with the required heat units.

In fact last week, a radio report referenced the fact apple growers in the Annapolis Valley were having problems harvesting this years crop. This years crop is two to three weeks ahead of schedule and those who normally come to the province specifically to pick apples will not arrive until after Labour Day. Combined with a general shortage of domestic labour , farmers are facing a serious situation.
Here’s a recipe submitted by Pauline McCulloch, Winchester Place, Truro and a short note: “I enjoy the recipes you print. I would like to submit one. It is easy to make and very tasty”.

Bruschetta Chicken Bake

1. - 19 oz tomatoes (undrained, chop).
1. – Pkg stone topped dressing. Mix with tomatoes
2. – Minced garlic gloves
1 ½ lb, cut up uncooked chicken (beasts)
1 tsp basil

Mix all together in a casserole and cover with shredded cheddar cheese.
Bake at 350-375 for about ½ hour.
 


 

August 2010

 

As Nova Scotians we are all famous for wanting to talk about the weather and when we meet someone new who indicates they are from Cape Breton our first part of the conversation might be, “Who’s your father”.

As to the weather, I’ don’t want to elaborate on what everyone else is saying, in that it’s too hot and far to muggy. I detest cold winter days, but find I am minding the hot and muggy days we are having in July.


It’s nice to see the rate of oil spewing into the Gulf of Mexico is significantly reduced even though the problem has not bee solved. Now they are in evacuation mode to get out of the path of tropical storm, Bonnie.

That disaster sure has made other government jurisdictions nervous. We already see the trickle-down affect here in Nova Scotia. Fishermen in the outer reaches of the Bay of Fundy and Gulf of Maine areas compromising “George’s Bank” are probably resting a bit more comfortable that drilling moratorium will continue. As longs as they don’t let their guard down, because politicians and the electorate have short memories.

Late this week, questions are starting about drilling policy and safety concerns about deep offshore drilling off Newfoundland. All these events might bode well for more onshore activity in Atlantic Canada.


However, here in Canada, we have a new situation which is keeping the chins wagging at the water cooler and over the coffee cups - being changes to how Canada will conduct its census in future years. Some people found answering a few questions on the long form to be an uncomfortable experience. What has not been explained is a more non-intrusive acceptable way to extract the information to ensure Statistics Canada is able to collect accurate information and maintain its recognized status as a “world leader” in statistical information gathering.

Some people are starting to express the opinion the current process would be much better than government cozying up to credit card companies to gather information on spending habits. The more government can do to employ individual Canadians, even under short term contracts, rather than relying on “big” business, the better off we will be.

Part of the problem Canada has is there is far less emphasis placed on accountability. Decades of  political decay have resulted in elected officials are becoming less accountable to the wishes of the voter.


Now back to the original intent for this column. This month we are favoured with a Rhubarb Desert recipe from Jim and Marion Bird.

Rhubarb Dessert

Crust:
2 cups flour
1/4 salt
2 egg yolks, beaten
2 Tbsp sugar
1 cup butter
Mix ingredients together. Spread in 9x13 pan. Bake at 350 10-15 minutes.

Filling:
4 cups of Rhubarb chopped
4 egg yolks, beaten
2 cups of sugar (can be reduced)
2 Tbsp flour
Mix ingredients. Spread over crust. Bake at 350 30 minutes.

Topping:
6 egg whites
1 cup sugar (can be reduced)
1/2 tsp cinnamon
Beat egg whites until stiff, gradually add sugar and cinnamon. Spread on top. Bake at 350 30 minutes.
This is better the second day like stews.

Fall is coming so would be nice to have a few new pickle, chow or wild game recipes for the September issue.

 


 

July 2010

There’s one thing which seems universal in Nova Scotia. When there’s a break in the conversation, it can always be re-started with a reference to the weather. Is that because it is so changeable? Speaking of weather, since we really didn’t have a winter and spring was so dry, my fear is we may be in for a wet summer.

The last week of May and the first part of June indicates we may be headed that way. Meteorolists say it is going to be extremely hot. Even so, it can also be very wet, with lots of rain and day after day of high humidity. Let’s just hope the farmers have a great growing season.

 

However this year two additional topics are on the tip of people’s tongues: Will the oil from Gulf of Mexico have much impact on this area, either from travelling up the New England coast, or an impact on migrating birds.

The other topic is which financial overseer will be the next to be stonewalled by some level of government or public agency in pursuit to determine if public monies have been spent appropriately and efficiently? Seems like those spending the money want to continue doing it without public accountability.

Another regular favourite topic is talking about pets. Most Canadians, who are pet lovers, spend more on their pets than they do on “out-of-pocket” expenses for personal healthcare. Which reminds me, Maurice and I encourage everyone who has a pet to send along a recent picture with a few details. Who knows you may get published and receive a $20.00 gift certificate.
Now back to the purpose of this column, sharing recipes from readers. I’ll start off with the two additional recipes from Irene Cooke, Bass River, which were held over from last month.

 

Coconut Candy

Beat 1 egg.
Add ½ cup brown sugar
1 ½ cup unsweetened coconut
1 tsp vanilla, and a pinch of salt
Roll in balls and bake at 350 for 10 minutes.

 

Blueberry Desert

Make a simple white cake, folding in 1 ¼ cup blueberries.  Bake as usual in 350 oven.
Lemon Sauce: In a saucepan mix:
½ cup sugar
1 Tbsp Cornstarch and pinch of salt
Add: 1 ¼ cup hot water. 

Boil until it is thickening.  Leave on low heat for 5 minutes. Remove from heat. Add 2 Tbsp butter or margarine and 2 T lemon juice. (Add more juice if desired). To Serve: Put a serving of cake on each plate and add sauce – hot or cold.


This month we are favoured with a new recipe provider. Not only am I grateful to Jeff Layton for sending one along, but I also encourage other men who enjoy being creative in the kitchen, and creating their own mess to get busy and send along more recipes. Along with his submission, Jeff says: Here is a great recipe for the summer.

 

Avacado-Tomato Salsa

- 1 avocado - peeled, pitted, and diced
- 4 medium tomatoes, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped red onion
- 3 tablespoons olive oil

 

Directions:

In a medium bowl, combine the avocado, tomatoes, jalapeno, cilantro, and garlic.

Stir in the salt, lime juice, red onion, and olive oil.  To blend the flavors, refrigerate for about 30 minutes before serving.

 


 

June 2010

 

Here is it May 9th and while Maurice and I were driving into to Truro, (he was taking me out for Mother’s Day brunch) Maurice mentioned that within three weeks farmers would be making silage in some of the hayfields in Green Oaks.


We hadn’t driven anymore than three minutes and what did we meet on a sharp turn, a farmer’s truck pulling a forage harvester towards the fields we just passed. Maybe silage making will be underway sooner than we think. Normally, farmers around Shubenacadie are making silage around the 3rd or 4th of June.


That’s enough idle chat about what the dairy cattle will eat next winter. Time to head back into the kitchen to see what can be prepared for the silage making crew.


Every time I request recipes, it takes only a few days, until some arrive in the mail. When the recipes arrive, its even more enjoyable, if they are accompanied by a note. Here is a fine example from Irene Cooke in Bass River. After I had finished reading her note, I was overjoyed, she sent along three recipes. Since I have limited space, I’ll save two for another month. :


Hi Dorothy….
Along with my renewal request for the greatly appreciated “Shoreline” goes very simple recipes. It’s interesting to try the neighbourhood favourites!

 

Oven Stew – For Two

Cut about ¾ lb of steak into small squares.
Roll in flour and sear in hot fat, then add:
1 tin tomato soup
1 ¼ cup water
¾ cup chopped onion
¼ tsp basil

 

Cover and Bake 1 hour.
Then add 2 large carrots and 2 potatoes both cut in small pieces. Add more water.
Cover and bake till tender. Should take about an hour.
I often double the recipe and put the “leftovers” in single serving packages for the freezer. It’s a welcome meal on busy or lazy days.


Of course, I must honour my promise to readers and Betty Fulton. Previously, Betty sent in a recipe, and somehow it got misplaced. I asked her to resend it, and I’m pleased to have her “Baked Spaghetti in Wine” recipe as the last favourite recipe for this month.

 

Baked Spaghetti in Wine

1 lb Spaghetti (3 inch lengths)
1 lb Ground Beef.
1 Medium Onion sliced
3 – 8 oz Cans Tomato Sauce
¼ Tsp each of Marjoram, Rosemary, Thyme, Basil and Oregano
1/8 Tsp Pepper
1 Tsp Salt
Dash of Garlic Salt
1 cup Burgandy Wine
1 cup grated cheddar cheese


Saute onions and ground beef in 3 tbsp salad oil, until beef is browned. Add tomato sauce and next nine ingredients. Let simmer for an hour. Cook spaghetti and add to sauce. Add ½ the cheese. Place in casserole in refrigerator overnight. Next day pre-heat oven to 350 degrees. Place covered casserole in oven and bake for an hour. Sprinkle with ½ cheese and bake for another half hour. Serve with Garlic bread and a tossed salad.

 


 

May 2010

 

Since my last writing, I have done some travelling and am very pleased to be back home. Just after writing my last column, I flew West for three weeks, first to visit a life-long friend who resides a couple of hours outside Calgary, then I caught another flight to visit my one and only son, Bradley who has resided in Vancouver for over 18 months.

I won’t go into much of the details, as Maurice and I don’t feel we should use valuable space to publicize our own activities. However, I will say it was enjoyable to see the other end of the county. Both Calgary and Vancouver are fantastic cities.
 

It was my first flight, and I admit I was extremely nervous. However, I can not longer say that I haven’t flown on an airplane. Maurice was keeping the household in order and taking care of the pets, so needless to say I didn’t spend much time in the kitchen.

However, I had a note from Betty Fulton, Bass River and I must apologize to her. A few months ago, she had sent me a recipe for “Baked Spaghetti in Wine”. Somehow, it got mixed up with some other paperwork. In the event I can’t find it, Betty’s going to send it again and I will use it as soon as it arrives.


Sharon Allaby, Port Greville has done it again. She’s searched through her files and submitted one of her favourite “never fail”, simple recipe to be shared with Shoreline Journal readers.
 

SLOW SIMMERED POT ROAST

Serves 4 to 6

1 3-pound beef roast (cheaper cut)
Season with sea salt and freshly ground pepper
2 tablespoons or more light olive or canola oil
2 medium onions, diced
2 cloves garlic, minced
1 28-ounce can diced tomatoes with juice
2 tablespoons tomato paste
1/2 cup dry red wine
1 teaspoon each dried basil, oregano and sea salt
1 tablespoon granulated or brown sugar
1 tablespoon grated horseradish
1 tablespoon Worcestershire sauce
1 dash of hot sauce (optional)

Generously sprinkle beef with salt and pepper. In a heavy saucepan heat oil over medium high heat. Brown meat on all sides, about 2 minutes per side, then remove beef to a platter.

Add a bit more oil to pan, it needed, add onions and saute until softened, about 5 minutes, then add garlic. Cook for 1 minute. Add tomato paste and cook for 1 more minute, then add tomatoes, wine seasonings, sugar, horseradish, the "W" sauce and hot sauce. (See Note below).

Return beef to pan and bring liquid to a boil over high heat. Reduce heat to low, cover and simmer for 3 hours, turning every 30 minutes. Slice meat and serve with sauce.

If you are lucky enough to have leftovers, dice the meat into the sauce and serve over penne or shell pasta. Delicious!

Note: Once beef is browned and other ingredients are together everything can be transferred to a slow cooker. Cook, covered, on low for about 6 hours.


Irene Cooke, Bass River sent along three great recipes, when she renewed their subscription. I’m out of space, so will have to use them starting next month.

 


 

April 2010

 

It’s amazing how spring-like the weather has been for the past few weeks. Not that I mind this weather coming early, but some days it is hard to imagine it is still early to mid-March. With temperate getting up to 10-14 and no wind, I wonder how many are leaving the kitchen and heading out to the seclusion of their back deck to get an early start on their summer tan.
However, these temperatures will play havoc with those who are starting flower or vegetable transplants from seeds. There is a great possibility the seedlings will be at the transplanting stage about a month before its safe to put them outside.


I not exactly sure whether to suggest it's amazing or discouraging to find out frequently sheets of paper get misplaced or accumulate. Without saying much to anyone, I've been looking for a certain piece of paper for months.


There are a lot of people like me. I knew it was here, but couldn't remember where I put it for "safe keeping". That certain single sheet of paper contained a couple of recipes, which Hazel Hill, our devoted correspondent from MacCaull Villa had sent along months ago.


As is normally the case, it jumped right out at me, when I was looking for something else. No doubt, Hazel has been wondering why her recipe on Fat Free Brownies and Brown Bread had not been published ages ago. I'm sorry Hazel, but finally your submission is being published.
 

Fat Free Brownies

1/2 cup Cocoa
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 tablespoons butter
1 1/2 cups sugar
2 egg whites
1/2 cup applesauce
1 tsp vanilla

Brown Bread

1 cup rolled oats
2 cups boiling water (Pour water over oats).
1/2 cup molasses.
1 tablespoon salt
1 tablespooon shortening
1 pkg dry yeast in 1/2 cup warm water + 1 tsp sugar (dissolve).
Flour to make soft dough
Let rise and put in load pans, rise again.
Makes 4 small loaves.

Brownies - Beat egg whites, add butter and sugar. Creamed. Mix rest of ingredients. Spread in pan. Bake in 350 oven about 25 minutes.


My monthly encouragement for recipe submissions seems to be paying some dividends. Here's a direct copy of an email, which arrived within the past couple of weeks. “Hi, Dorothy. This is the easiest pie I ever made ( and the richest too ). I got this about a week ago from a friend and have made a couple already. 'Tis the season...from Doreen Smith in Parrsboro”.
 

Maple Pie

2 eggs
1 cup brown sugar
1 cup whipping cream
1/2 cup maple syrup
1/2 tsp. vanilla
Pecans ( optional )

Beat eggs lightly. Wisk cream, brown sugar, maple syrup and vanilla until sugar is dissolved. Pour into unbaked pie shell. Add pecans to top. Bake at 350 for 40 - 45 minutes, or until center is firm.
 

 


 

March 2010
 

Just as we started to get a bit of snow, rain was continuing to fall heavily on Vancouver almost destroying Olympic skiing and other events on Cyprus Mountain. At the same time, CNN reported that on that particular day there had been snow in 49 of the 50 states.   Washington, DC and other areas recorded record snowfall, with over 30 inches. Even though I don’t like winter, I can’t imagine being in a place which is not prepared to clear away the snow and drifts after major back to back storms.


Even though we complain about the roads not being cleared right away, or there is tremendous patches of black ice, at least we have the equipment and operators who know how do to their job.
Other than watching the Olympics, the other favourite pastime, of recent, has been trying to keep track of which politician spent the most of our tax dollars. If they can’t use prudent judgement in running their own office and think about the welfare of the taxpayer, I wonder how qualified they are to run the province?


Unfortunately, the entire situation, which has been ongoing for years, accomplishes very little, except for two things:

  • The real damage is done to those innocent well-intentioned politicians, who run for public office to do a good job. It also causes well qualified people not to run for public office.

  • We wonder why we have trouble getting people to get out and vote. Instances of this nature only increase the amount of voter apathy.

Enough chit-chat about current events. Just about the time, I’m wondering where the next favourite recipe would be coming from, in pops an email. Sharon Allaby, Port Greville started her email with: “As per your request in your February column I am enclosing a recipe for chicken that we really enjoy at our house”.

OVEN - FRIED CHICKEN

1 1/2 cups flour
4 teaspoons dry mustard
1 tablespoon paprika
salt and pepper to taste

Prepare seasoned flour by combining the above ingredients. Store in an air tight jar until needed. See Note below

8-12 chicken pieces, particularly legs and thighs, as needed
1/4 cup margarine or butter, melted
2 teaspoons hot sauce (optional)

Preheat oven to 375 degrees. Skin chicken, if you wish. Place some seasoned flour in a plastic bag, add chicken, and shake to coat well.

Melt margarine or butter and add hot sauce (if using).

Place chicken pieces in a baking pan, that has been well coated with non-stick cooking spray: top with half the margarine mixture and bake for 20 minutes. Turn and add the rest of the margarine. Bake another 20 minutes, or until golden brown.
Good hot or cold!


Note: The seasoned flour is great to use on anything that requires a light coating, especially fish. I always have a jar of it in my cupboard.

Hope you enjoy this recipe- Cheers!
Sharon Allaby, Port Greville

 


 

February 2010

 

First let me say, I’m not a winter person. I prefer the heat and opportunities to head to the beach or sit by a pool. There were times last fall, I was dreaming about the time, I could pack away the winter boots and snow shovels heading off to a warmer climate for a few weeks.

However, as everyone is talking about, this winter’s weather has been most unusual. In mid-January, chills ran up my back, when I heard Cindy Day say it was warmer in certain areas of Newfoundland than it was in central Florida.

 

Even before Cindy was finished with her weather forecast, Maurice piped up to say in 1977 or 1978, when he spent a week in St Petersburg, Florida for two of the seven days, it was warmer in Yarmouth than on the Gulf Coast.

 

Guess I’ll have to rethink when I’d want to spend the money to find lots of sun and warm beaches. Since were here in Nova Scotia, I best get back to the original intent of this column.

 

When I was going through my files, I came across a recipe from Leslie MacLean, Glenholme, which intrigued my interest again. I must explain that I absolutely love tomatoes, either fresh sliced, or even right out of the can.

 

Of course that means, I love sitting down to the table when some form of tomatoes are the main focus of what’s going to go on my plate.

 

As a result, I wanted to share Leslie’s recipe with you. Even if you have seen it before, it certainly is worth repeating. Greens for salad are not in season from a local perspective, but we must continue including them in our diet.

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 chicken 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.

 

On a cold winter day, especially for a Sunday dinner, I enjoy Roast Beef and its simple to do. I prefer a blade roast, as there seems to be more flavour. I place the roast in a pan, adding 1 to 2 cups of water; spread a can of Cream of Mushroom soup over the roast then sprinkle contents of an envelope of Onion Soup Mix over the soup.

 

Put in the oven and cook your normal way. Occasionally turn the roast, so the toppings mix with the juices. With a large spoon mix all the juices, so the soup mixes don’t stick to the bottom or the edges of the roaster. I enjoy it because it makes its own gravy. If you need more gravy, remove the roast and make additional gravy using your preference of corn starch or flour and water.

 


January 2010

I must confess during November and December there has been little or no time spent in the kitchen. The store in the mall has consumed me, so much so, that I have barely been able to find enough time or energy to prepare a decent meal.

When needed good things seem to happen, and in this case, I must thank Virginia MacGillivary of Advocate Harbour for coming to the rescue. She sent along a couple of seasonal recipes, which even though there’s only a couple of days before the big feast, you might wish to try for this year, or file away and save for next year.

In her email, Virginia mentioned, “I have used the dark fruit cake recipe I got from the journal”. It’s nice to see recipes are being used. She must have been pleased with the results or she would have mentioned otherwise.

No-Bake Fruit Cake with Marshmallows

1 cup raisins (dark or golden)
2 cups dates
2 cups mixed candied fruit
4 cups chopped nuts (this can be reduced to 3 cups if desired)
¾ cup evaporated milk
2 cups marshmallows
2 cups very finely crushed graham crackers

Mix raisins, dates, candied fruit and chopped nuts in a large bowl. In a saucepan (or in a bowl in the microwave) bring evaporated milk to a boil; add marshmallows and stir until thoroughly combined and marshmallows are melted. Grind the graham crackers in the food processor (one package at a time) until they are very finely ground (like flour). You can also use packaged graham cracker crumbs. Stir the graham crackers into the fruit-and-nut mixture. Add the marshmallow mixture. With wet hands, mix all ingredients. Rinse hands, wet them again and press the mixture into a 9 inch x 5 inch loaf pan lines with wax paper. Press it down well and refrigerate for 2 days until set.

Note: If you use ½ cup candied fruit, ½ cup flaked coconut and 1 cup candied pineapple instead of 2 cups candied fruit, the cake has a tropical taste. If mixture seems too dry, add a little orange juice or strawberry jam. Don’t worry if it seems too wet, because as it sets the graham cracker crumbs will absorb the liquid.

White Fruit Cake

1 cup butter, margarine or Crisco
2 cups sugar
2 teaspoons baking powder
3 eggs
½ cup milk with ¼ cup boiling water added
3 cups flour
1 teaspoon salt

Flavor your choice: 1 teaspoon almond or 1 teaspoon lemon ( or both)

Fruit floured, some to be cut into pieces:
1 package golden raisins (375g)
1 package mixed fruit (14oz)
1 package green cherries (4 oz)
1 package red cherries (12 oz)
¼ lb slivered almonds

Cream butter, sugar and eggs well with flavouring. Add milk and water. Add dry ingredients, and beat well together. Fold in all the flour fruit. Line an angel food pan with wax paper, after greased or sprayed with non-sticking spray.

Bake in 300 degree oven for the first half hour with angel fool pan set in a bundt pan and covered with foil or line an angel food pan with greased brown paper and wax paper. Either way, turn oven down after the first hour to 275 degrees, remove foil cover. Back until tested done.


 

Maurice & Dorothy Rees, Publishers
The Shoreline Journal
Box 41, Bass River, NS B0M 1B0
PH: 902-647-2968; Cell: 902-890-9850
E-mail: maurice@theshorelinejournal.com