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We get letters...
I was searching for online Newspaper Recipes in Canada, and learned about your site.
It was full of interesting recipes from contributors. Do you have all the archived years of Recipes that I could go to? I have seen the recipes for 2009, 2010, and 2011........
Are there any recipes that can be viewed before the year 2009?
I so love to cook and exchange recipes... especially the recipes that are tried and true...
Thank you so much for all the work you two do in maintaining such an interesting Cooking Column. Peace and Blessings, Carmel, Brampton, Ontario, Canada
In response to this email request, we let Carmel know we only started the feature in spring of 2008, and only started adding them online in the spring of 2009 recipes. But our lay-up designer has now pulled out all our first recipes and our web designer has now added them to our site in more archives files, with our thanks to Carmel for her interest.
December 2011
As many of you know, my t-shirt store is located in New Minas
this year, because we were unable to negotiate a short term retail space
lease in Truro. At first I was hesitant about not being able to serve
our Truro area customers, who have been very loyal for the past few
years. Add to that entering a new market, where we were not known, then
having to take out an apartment since the driving distance was too far
after an eleven and a half hour day at the mall.
However, I am pleased to be able to say it has been a great experience.
The experience has been enhanced, because son Bradley who was in British
Columbia for four years has moved back to Nova Scotia. He’s working full
time at the store and I get to spend half the week working with him.
I anticipate he will remain “home” until the spring, when it’s time to
resume his “lead chef” duties at the mining camps up north. The camps
are located about three hours flying time north of Yellowknife.
Regardless of how the seasonal business evolves, I can say it has been
made much better when my only child returns back home, even if just for
a few months.
But before moving on, I can’t say enough about our new customers in the
Annapolis Valley. Surprising to me was we’ve seen a few customers from
the Truro area, who decided to give the valley a try for a shopping
experience. From what they told us, they enjoyed and will be doing it
again.
Whenever, I feel I’m getting low on recipes, it seems like someone from
above is watching over my shoulder and one of our loyal readers or
correspondents comes through. This month is no exception as Hazel Hill,
Great Village sends in a recipe for Christmas Marmalade. In her note,
Hazel says, “I used to make this every year for Christmas.
Christmas Marmalade
1 can crushed pineapple
3 lbs sugar
3 oranges
1 lemon
1 small bottle Maraschino cherries
1 cup water
Put oranges and lemon through a food chopper. Cut cherries up fine, save
juice. Boil oranges, lemon and pineapple, cup water and cherry juice for
30 minutes.
Add sugar and boil until thick and clear. Add cut up cherries after
removing from heat.
Pour into jelly jars and seal.
In anticipation you will have plenty of “left-overs” – turkey, ham, or
goose and other foods from Christmas feasting to be turned into value
added meals for later this winter, why not share with readers? If you
submit some favourite recipes on how to turn left-overs into delicious
meals for enjoyment in mid-winter, I can include in the January issue.
We have an early deadline for the January issue, please email or use
snail mail,
so I receive them by December 13th.
Before you get busy baking up a storm and preparing your families favourites for Christmas, please take a few minutes to send some along by November 15th, so can share them with readers in the December issue, which should give them some time to try your favourites.
November 2011 - Passing of an Era – Twice
Even though there was good news for the province that the
$25-billlion shipbuilding contract was awarded to Halifax Shipyards, on
a local level it was offset with the discouraging news that two business
Icons in Truro will be no more.
On the weekend of October 15th, Cavanagh’s Food Market, Bible Hill
closed its doors for the last time. It is a devastating blow to those
who prefer a locally owned grocery store and an even bigger tragedy for
local farmers and produce growers.
Let’s hope that some entrepreneurs can take over the space to provide
locally owned services, particularly in downtown Truro since Margolians
was the major attraction to Inglis Place.
Now onto the real purpose of this column. Last week, sister-in-law,
Lorraine called from New Brunswick, and during a conversation mentioned
she had a great Salsa recipe to use up a large supply of Zucchini.
An ideal way to use up the larger Zucchini, which might not be good for
other recipes.
Zucchini Salsa
10 cups grated zucchini (not peeled)
4 cups chopped onion
2 cups chopped green pepper
2 cups chopped red pepper
¼ cup, plus 1 Tblsp Coarse Salt
Let soak overnight, drain in the morning.
Sauce
2 tblsp Dry Mustard
2 tblsp Garlic Powder
1 tblsp Cumin
2 tblsp Corn Starch
1 tblsp or less Nutmeg
1 tsp Tumeric
1-2 tsp Crushed Chili Pepper
1 tsp Pepper
2 cups white vinegar
1 cup brown sugar
2 – 5 oz cans Tomato Paste
5 cups diced tomatoes or 28 oz can diced tomatoes
Mix and heat. Pour sauce over vegetable. Bring to a boil, reduce heat,
stirring slowly and often until thickened. Pour into hot jars.
This recipe will make 11-12 pint jars of delicious Zucchini Salsa.
If you still have Zucchini left. Grate without peeling and put 2 cups
into zip lock freezer bags. Remove as much air as possible. Place in
Freezer. During the winter when you wish to have a Zucchini loaf, remove
from freezer, thaw and add with moisture to batter.
October 2011
This summer Maurice and I have attended many community festivals, large
flea markets and exhibitions in Nova Scotia and New Brunswick again this
summer. Two stand our because of the tremendous growth in attendance.
Digby Wharf Rat Rally on Labour Day weekend and the Queens County Fair
in the small Village of Gagetown in neighbouring New Brunswick.
The rat rally continues to astonish everyone at its constant growth,
with over 25,000 motorcycles. Two weeks later the 66th annual fair in
Gagetown was unbelievable in the large crowds. I don’t know where all
the people came from, but I noticed each of the food venues had long
line-ups and five of the food concessions, sold out and closed by 7:00
pm on the Saturday.
Last month I asked for people to send along some recipes for mustard
pickles, which are my favourite. Luckily, I’ve received three recipes.
Two were sent in by Hazel Hill, our dedicated correspondent who authors
MacCaull Villa Notes each month.
In her note, Hazel said, “I always maide lots of pickles, when I lived
on the farm and the family loved them”.
Mustard Pickles
12 medium sized cukes, cut in small pieces. Sprinkle with ½ cup coarse
salt. Let stand overnight. Next morning drain well.
3 cups brown sugar
4 cups white sugar
1 ½ cups flour
1 cup mustard
2 tblspns celery seed (tied in a bag)
2 tblspns turmeric powder
2 quarts cider vinegar
Add 1 cauliflower, which had been cup up and soaked in cold whater for a
while.
3 lbs small button onions.
Method: Cook the sauce, add the cauliflower and onions. Let stand for an
hour. Then add the cukes, stir well and bottle hot. (This makes a large
amount).
As I am running out of space, I’ll save Hazel’s “Cucumber Sweet Pickles”
until next month as there will still be lots of ripe cucumbers
available.
The third recipe arrived in my inbox as the result of a conversation
with a new friend, Annette in Village of Gagetown, New Brunswick the
weekend of September 17th. Lady Ashburnham is one of Maurice’s
favourites.
Lady Ashburnham Pickles
6 large cucumbers (cut small, peeled with seeds removed)
1/4 cup salt
4 cups onions, chopped fine
2 1/2 cups vinegar
2 cups sugar
3 Tbsps. flour
1 Tbsp. dry mustard
1 Tbsp. tumeric
1 tsp. mustard seed
1 tsp. celery seed
This is definitely a two day process. Cut your cucumbers and onions into
small pieces (if you are using a food processor, take care not to over
do it), and mix together in a large pot. Add salt to cucumbers and
onions, and let sit overnight.
Wash salt off the next day, and add the remaining ingredients. Cook over
low heat for 45 mins, making sure to stir the pickles often. Bottle in
sterilized jars, and allow the pickles to cool before refrigerating.
This pickles have a tangy taste to them but you can add extra sugar to
them or instead of sugar my friend makes this recipe with the same
amount of splenda. Good luck Annette
Before you get busy baking up a storm and preparing your families
favourites for Christmas, please take a few minutes to send some along
by October 20th, so can share them with readers in the November issue,
which should give them some time to try your favourites.
September 2011
By the time you are reading this most of the exhibitions around the
province will have become history, some successful, others struggling to
find their place. It’s interesting to view the various flower and
vegetable displays realizing the hard work that goes into producing each
and every entry.
Of particular interest is the jams, jellies, pickles and preserves
entries. Granted the array is not as large as it used to be, but of
course the younger generation is not in the kitchen as much as the
ancestral branches on their family tree.
It’s my feeling this segment of the various exhibitions and community
fairs could generate more interest from exhibitors and attendees, if
they took a couple more steps. After the judging was done, additional
product from the entrant could be put on sale. This would generate
income for the committee because they would charge a “selling fee”; the
entrant would receive some monies, and those attending exhibitions would
be able to purchase locally made products from local kitchens.
This would not interfere with the upcoming Christmas Craft Shows,
because they are approximately two or three months into the future. I
think having local products, fresh and preserved, available would be a
boost to the local agriculture industry.
Also at the time of this reading the various local wild blueberry
festival events have been held with another year of increased success as
community groups and church organizations generate significant amounts
of revenue from fundraising initiatives. The fall is an important time,
with harvesting of thousands of acres is in full swing. The impact on
the local economy through employment of many more people is very
significant. Wild blueberry production is very important to the
provincial economy, but none more so that for Colchester and Cumberland
Counties, with other local producers located throughout the province.
I was hoping to have a selection of wild blueberry recipes from local
kitchens available for this column, but alas, there were none. After
some soul searching, on how to obtain some, I decided to use two
recipes, which had been included in the Wild Blueberry Festival
brochure.
Wild Blueberry Smoothie
6 oz Wild blueberries, fresh or frozen
6 oz Vanilla, blueberry or plain yogurt
1 tblsp honey (if plain yogurt is used)
½ cup cubes (3 cubes)
Blend well and high speed. Serve immediately. Serves 2
Double Blue Wild Blueberry Cupcakes
1 ¼ stick unsalted butter or margarine, softened
2/3 cup sugar
¼ cup ground almonds
1 cup self-rising flour
2 large eggs
¼ tsp almond extract
1/3 cup dried wild blueberries
¾ cup frozen wild blueberries
Preheat oven to 350. Beat the softened butter together with the sugar
until pale in colour. Stir in ground almonds and flour without over
mixing. Stir in the eggs, almond extract and dried wild blueberries.
Lastly, stir in frozen wild blueberries.
Place 12 paper baking cups into cupcake tray. Fill the cupcake cups ¾
full with the mixture and bake in preheated oven for 15 minutes until
well risen and lightly coloured on top. Makes 12 cupcakes.
October - I am looking for recipes for mustard pickles and mustard
bean pickles for next month. I’m sure there are several, so send along
your best.
August 2011
Last month, at this time, everyone was worried about the Canada Post
strike. Concern was viewed from numerous factors. Individuals were
wondering when the strike and we could start receiving mail, especially
those end of month cheques. Business owners were concerned about the
strike’s impact on cash-flow and the sustainability of business.
We were all worried and concerned, but the largest loser is the
corporation itself. Without any way to ship or deliver product a
significant number of small business owners switched to couriers and are
happy right where they are. It’s going to take a long time for Canada
Post to succeed in a win-back program.
Once the berry season started, the weather sure changed, from cool, damp
and miserable to extreme heat. It’s a shame because berries were
ripening so fast growers were having problems picking them fast enough
and with the high heat, quality can drop if not immediately moved to
cooler buildings for preparation for shipping.
It would be so pleasant to have a bit less heat and a bit of moisture
during the peak strawberry season. It might lengthen our a week or so,
which would take a glut off the market and help growers by maintaining
the price.
It really irked me the other day to walk into the supermarket and right
there starring customers in the face were raspberries and blackberries
from USA. I’m not against product from other countries, but one would
think the large chains would have more compassion and want to carry
local product.
Wonder if they will expect customer loyalty, when they really start
feeling the pinch from locally owned fruit stands, and butcher shops?
Received a great submission from Jennifer Ferguson, P.Dt with Sobeys on
Prince Street. Here’s the note preceding her recipe for Maritime Hodge
Podge.
August is coming and strawberry season is coming to a close, but the
fresh vegetables keep rolling in. I know I am looking forward to my
first bowl of hodge podge. For those of you who have never experienced
this, it’s a celebration of fresh vegetables and very easy to do. Enjoy
your August and I hope to see you in the store.
Maritime Hodge Podge
1 lb (450 g ) new potatoes, cut into quarters if large
½ lb (225 g) new carrots, cut into 2” pieces
½ lb (225 g) fresh yellow beans, snipped, cut into 2” pieces
½ lb (225 g) fresh green beans, snipped, cut into 2” pieces
1 lb (450 g) new peas, shelled
1/8 tsp (0.5 ml) pepper
2 tbsp (30 ml) margarine
1 sprig thyme
1 cup (250 ml) milk
Directions:
1. Wash and prepare all vegetables.
2. Bring a large pot of water to a boil. Add potatoes and carrots.
Return to a boil and cook until barely tender.
3. Add beans and peas and cook for another 2-3 minutes or until all
vegetables are tender.
4. Drain vegetables and return to pot. Add pepper, margarine, thyme and
milk. Heat gently until milk is hot. Do not boil. Remove thyme sprig and
serve immediately.
Serves 4
July 2011
It is interesting how some people can express an opinion or show deep
humour without saying a word. I’ ve never been that gifted. When I was
heading into town on Saturday, as I was driving along I noticed a person
on their ride-on lawn mower, bundled up in a large winter coat, huddled
over wearing a Santa Clause stocking leg hat with a long tassel hanging
down past her shoulder.
It struck me so funny, I almost had to pull over the side of the road.
Now, even looking out at the lawn, causes me to smile and think about
Santa’s hat. It was a good change from the dismal state of affairs with
Canada Post being on strike.
It’s strawberry time and soon to make some more jam. Nice to see local
growers are making investments in product development. With their
entrepreneurial spirit, the local strawberry season will be four months
longer as some varieties will still be producing into October.
There’s a great story elsewhere in this issue, which details how Curtin
Millen using raised beds will be supplying the local market. The berries
will be more expensive than when the market is flooded in July, but it’s
nice to see we will have local products rather than those from
California and elsewhere.
The other day I was chatting with Josh Bragg, the young ambitious son of
the late Ross Bragg, Collingwood. Josh mentioned when he was very young,
a nightly treat was to take some frozen blueberries place in a bowl, add
milk and brown sugar. He said it didn’t take long for the berries to
thaw and it was delicious. It’s my suspicion, that even today it’s a
favourite of his.
A while ago, I received a recipe from Tracy White, who didn’t provide
here address, but I thank her anyway. Tracy’s recipe included this note,
“we tried this recipe from Campbells' Recipes and it was great”.
Tomato Chicken and Pasta Bake
1 can (10oz/284ml) Campbell's condensed tomato with basil and orgeano
soup
1 soup can of water
2 1/4 cups uncooked rotini pasta
2 cups chopped fresh spinach
1 cup mushrooms
4 boneless skinless chicken breast halves
1/2 cup shredded mozzarella cheese
1/4 tsp cracked black pepper
I substituted green pepper for the spinach and added more cheese.
Then, I received more recipes from my good friend, Freda Cooke, Sydney,
which included:
Brown Sugar Cookies
1 cup shortening
1 cup brown sugar
2 eggs
1 tesp vanilla
2 cups flour
1 tesp baking soda
1 tesp cream of tarter
1/2 tesp salt
Mix well, roll out on a floured counter, cut out with a cookie cutter,
cook some dates and put a tbsp on
each cookie, then fold over and press ends with a fork. Bake 350 oven
for 10 to 12 minutes or golden brown.
June 2011
No need for me to complain about the awful weather during the month of
May, as everyone else has been doing it. I noticed on Thursday, the 26th
a farmer had mowed his first field and is getting ready to make silage.
Once farmers start mowing, we know strawberries are not far behind.
Twenty one days from today is the longest day of the year.
Last Month I printed out the instructions and expectations from the
Sacred Heart Memorial Hospital recipe used for overweight heart patients
to lose weight rapidly, usually prior to surgery. Both Maurice and I
lost 10 pounds. Make sure you drink plenty - at least 6 to 8 glasses -
of water a day, as well as any combination of the following beverages:
black coffee, unsweetened fruit drinks, cranberry juice and skim milk.
Sacred Heart Medical Diet
This 7-day eating plan can be used as often as you like. If correctly
followed, it will clean out your system of impurities and give you a
feeling of well-being. After only 7 days of this process, you will begin
to feel lighter by at least 10 pounds and possibly 17 pounds, and
experience an abundance of energy.
SOUP: 1 or 2 cans of stewed tomatoes; 3 plus large green onions;
1 large can of beef broth (no fat); 1 pkg. Lipton Soup mix (chicken
noodle); 1 bunch of celery; 2 cans green beans; 2 lbs. Carrots; 2 Green
Peppers.
Season with salt, pepper curry, parsley, if desired, or bouillon, hot or
Worcestershire sauce. Cut veggies in small to medium pieces. Cover with
water. Boil fast for 10 minutes. Reduce to simmer and continue to cook
until veggies are tender.
This soup can be eaten anytime you are hungry during the week. Eat as
much as you want, whenever you want. This soup will not add calories.
The more you eat, the more you will lose. You may want to fill a thermos
in the morning if you will be away during the day.
DRINKS: Unsweetened juices, Tea (also herbal), Coffee, Cranberry
juice, Skim milk and Water, water, water.
DAY ONE: Any fruit (except bananas). Cantaloupes and watermelon
are lower in calories than most other fruits. Eat only soup and fruit
today.
DAY TWO: All vegetables. Eat until you are stuffed with fresh
raw, cooked or canned veggies. Try to eat green leafy veggies and stay
away from dry beans, peas or corn. Eat veggies along with the soup. At
dinnertime tonight reward yourself with a big baked potato and butter.
Don't eat any fruits through today.
DAY THREE: Eat all the soup, fruit and veggies you want. Do not
have a baked potato. If you have eaten as above for three days and not
cheated, you should find that you have lost 5-7 pounds.
DAY FOUR: Bananas and skim milk: Eat at least 3 bananas and drink
as much milk as you can today, along with the soup. Bananas are high in
calories and carbohydrates, as is the milk but on this particular day,
your body will need the potassium and carbs. Proteins and calcium to
lessen the cravings for sweets.
DAY FIVE: Beef and tomatoes: you may have 10 to 20 ounces of beef
and a can of tomatoes, or as many as 6 tomatoes on this day. Eat the
soup at least once today.
DAY SIX: Beef and veggies, eat to your heart's content of the
beef and veggies today. You can even have 2-3 steaks if you like with
green leafy veggies but no baked potato. Be sure to eat the soup at
least once today.
DAY SEVEN: Brown rice, unsweetened fruit juice and veggies,
again, be sure to stuff yourself and eat the soup. You can add cooked
veggies to your rice if you wish.
By the end of the 7th day, if you have not cheated on this diet, you
should have lost 10 to 17 pounds. If you have lost more than 17 pounds,
stay off the diet for two days before resuming the diet again.
May 2011
This past month ended with a significant amount of stress and sorry,
with the sudden passing of our colleague, Tom MacLean, Glenholme. He
provided invaluable service to Maurice long before we became associated
with the Shoreline. My association with him for the past three years has
been nothing but pleasure.
Last month I introduced you to Jennifer Ferguson, Dietitian with Sobeys,
Prince Street Truro and indicated I would bring you another recipe. I’ve
chosen:
Pork Tenderloin with Apple-Ginger Sauce
Serves 4
Ingredients:
Sauce:
1 tsp, 5 ml, Compliments canola oil
½ cup, 125 ml, Onion, chopped
¼ cup, 60 ml, Celery, chopped
2 tbsp, 30 ml, Gingerroot, minced
2 cloves, Garlic, chopped
To taste Pepper
1 tbsp, 15 ml, Sage, chopped
2 tbsp, 30 ml, Cider vinegar
1 cup, 250 ml, Compliments Balance applesauce
¼ cup, 60 ml, Water
Pork tenderloin:
0.8 lb, 400 g, Pork tenderloin
2 tbsp, 30 ml, Rosemary, fresh, chopped
Directions:
Preheat oven to 400˚ F; Heat oil and sauté onions, celery, ginger and
garlic until softened; Add pepper, sage and vinegar and simmer for 2
minutes. Add applesauce and water. Reduce heat to low; Remove extra fat
from pork loin and place in roasting pan. Rub rosemary over pork; Roast
until pork is no longer pink inside. Serve pork with sauce.
Nutrition Information per Serving (75 grams pork + ¼ cup sauce):
Calories, 163; Fat, 3 grams; Carbohydrate, 12 grams; Fibre, 2 grams;
Protein, 23 grams and Sodium, 63 milligrams. Source: Sobeys Dietitians.
Just prior to Tom’s passing, Maurice and I started on a diet.
Sacred Heart Medical Diet
This 7-day eating plan can be used as often as you like. If correctly
followed, it will clean out your system of impurities and give you a
feeling of well-being. After only 7 days of this process, you will begin
to feel lighter by at least 10 pounds and possibly 17 pounds, and
experience an abundance of energy.
This diet is fast. The secret lies within the principle that you will
burn more calories than you take in. It will flush your system of
impurities and give you a feeling of well-being. This diet does not lend
itself to drinking any alcoholic beverages at any time. Because of the
fat build-up in your system. Go off the diet at least 14 hours before
any intake of alcohol.
Due to the variety of digestive systems in individuals, this diet will
affect everyone differently. After day three, you will have more energy
than when you began, if you do not cheat.
After being on the diet for several days, you will find that your bowel
movements have changed. Eat a cup of bran or fiber. Although you can
have black coffee with this diet, you may find that you don't need
caffeine after the third day.
The basic fat burning soup can be eaten anytime you feel hungry during
the seven days. Eat as much as you wish. Remember the more you eat, the
more you will lose. You can eat broiled, boiled or baked chicken instead
of the beef. Absolutely no skin on the chicken. If you prefer, you can
substitute broiled fish for the beef on only one of the beef days. You
need the high protein in the beef for the other days.
Continue on the diet as long as you wish and feel the difference both
mentally and physically.
DO NOT - DO NOT: No bread, alcohol, carbonated drinks (including
diet drinks). Remember, absolutely no fried foods.
DO - DO - DO – DO: Drink plenty - at least 6 to 8 glasses - of
water a day, as well as any combination of the following beverages:
black coffee, unsweetened fruit drinks, cranberry juice and skim milk.
This diet comes from the Sacred Heart Memorial Hospital that is used for
overweight heart patients in order to lose weight rapidly, usually prior
to surgery.
Next month I’ll bring you the actual recipe.
April 2011
With today’s technology, one never knows who is reading them from where.
On March 14th, we received an email from Carmel Howcroft, Brampton,
Ontario, who had been surfing online looking for newspaper recipes. (See
Letter to Editor on Page 4).
In the rush of dealing with winter’s snow storms in February, I totally
forgot March being nutrition month. We’ve been observing poor eating
habits for over 20 years. More and more we are being encouraged to read
the labels, buy nutritional foods. Many think eating nutritionally is
expensive. It’s not really. Our problem is we are now into the second
generation of people who don’t know how to cook.
In the days of our grandparents, the selection of “prepared meals” was
not available, but also a trip to town was once or twice a month, when
necessary. The staple items of flour, sugar, molasses and yeast were
foremost on the list.
They lived on a farm grew most of their own food, avoided preservatives
and food additives, ate nutritionally and got lots of exercise because
all family members worked hard.
In mid-march Maurice was contacted by Jennifer Ferguson, Dietician with
Sobeys in Truro inquiring if we would be interested in publishing
information on nutrition. In the month of April, Jennifer will be
conducting 8 nutrition events at the Prince Street store. The first
event is “Diabetes Label Reading Tour” wish is Free. I was interested
because I am diabetic, but not on the needle.
During that session, Learn to read labels to manage your diabetes on
April 6th, 10:30am-12:00pm. Pre-registration is required. To register or
learn about the other 7 April events contact: Dietitian Jennifer
Ferguson at 895-7382 or
jennifer.ferguson@sobeys.com
Jennifer sent along three great recipes, but I only have room for one.
The other two are Fresh Fruit with Yogurt Dressing and Pork Tenderloin
with Apple-Ginger Sauce. I’ll plan to find room in upcoming columns.
This collection of recipes will make a balanced and healthy meal on the
still cool nights of spring. Any favorite root vegetable could be added
to the mixture. Sweet potatoes, celeriac, fennel, beets or turnip would
make delicious additions.
Leftovers would go well with rice or pasta for the next day’s lunch or
to use in a soup with the leftover roast for the next night’s meal.
This meal gives servings from the Vegetables and Fruit and Meat and
Alternatives group. Adding a whole wheat roll and a glass of milk will
provide servings from the other 2 food groups, Grain Products and Milk
and Alternatives.
Fruit could be used for breakfast the next morning, either topped with a
crunchy cereal or blended into a smoothie to put in a to-go cup for the
drive to work.
Maple Roasted Vegetables
Serves 6
Ingredients:
3 large Parsnips, peeled, cut in 1½ inch chunks
3 large Carrots, peeled, cut in 1½ inch chunks
1 Red onion, cut in chunks
1½ cups, 375 ml - Butternut squash, peeled, cubed
2 tbsp, 30 ml - Compliments Balance margarine, melted
1 tsp, 5 ml - Thyme, dried
1 tsp, 5 ml - Pepper
2 tbsp, 30 ml - Maple syrup
Directions:
1. Preheat oven to 400˚ F.
2. Mix all ingredients except maple syrup in a large bowl. Spread on a
large parchment lined baking sheet.
3. Roast in oven, turning occasionally, until tender and browned (about
30 to 45 minutes).
4. Drizzle with maple syrup, stirring to coat. Return to oven and roast
until glazed (about 10 minutes).
Nutrition Information per Serving (1 cup): Calories -141; Fat - 4 grams;
Carbohydrate - 26 grams; Fibre - 4 grams; Protein - 2 grams and Sodium -
34 milligrams. Source: Sobeys Dietitians
March 2011
Last month I started this column with the turmoil in the education
system with school boards wrestling with the Halifax directed exercise
to provide the outcome if there was a reduction of 22% in funding.
Accused of fear mongering the media battles continued until the minister
briefed board chair in Halifax. As suspected cuts were no where near
22%. There certainly are plenty of problems within the system, and we
are no closer to solving them than we were last fall.
The problem stems from the fact that everyone agrees with cuts, until it
starts to affect their turf. It’s going to take some harsh negotiations
between governments, school boards, unions representing all the workers,
and parents.
The expenditure imbalance has been growing for many years. I’m not
confident we will see proper changes implemented. Let’s face it, the
unions will not suggest cuts to right-size staffing levels, and the
government is not brave enough to engage in alligator wrestling.
The only way it could occur would be pressure from parents and
electorate at large. Unlikely to happen because there is no strong
organization, and Nova Scotians are too docile to bring government and
all parties to the education system to the table.
But instead of fretting about problems, let’s get into the kitchen.
Thanks to Teresa McNutt and my long-time Sydney friend, Freda MacDonald,
now Freda Cook, I’ve got two great recipes.
Here’s a note from Teresa:
Here is a sinfully sweet treat, that we like to say they are so good
you just have to ignore the calories. We were given the recipe without a
name, but upon research we have found that they are called Cuban Lunch
Cuban Lunch
1 cup peanut butter chips
1 cup butterscotch chips
1 cup chocolate chips
Melt together, about 1min in the microwave
Add:
1 cup chopped peanuts
2 cups crushed rippled chips
Drop in spoonfuls on waxed paper and let sit.
There are many variations to this, we have seen them with different
measurements for the ingredients and also saw one with coconut in it.
Freda sent along this recipe for Zucchini Loaf:
Zucchini Loaf
3 eggs
1 cup of oil
2 cups white sugar
2 tesp vanilla
Mix well 3 cups of flour 3 cups grated zucchihi, 1 cup rasisins, 3/4 cup
walnuts, 1tesp salt, 3 tesp baking powder, 1 tesp soda 1 tesp cinnamon.
Makes two loafs
Grease and flower loaf pans. Bake for 1 hour in a 350 oven. If your oven
runs a little hot, set at 325.
Many people grate up zucchini and place in the freezer in pre-measured
quantities, so they can make some favourite recipes on cold winter days.
February 2011
When the Chignecto-Central Regional School Board released its version of
cuts to achieve what was perceived as a 22% reduction over 3 years, it
didn’t take long for people in this area to curtail talking about the
weather.
I’m not adept at planning or math, but in its simplest forms, cuts of
this magnitude are impossible. However, if that is the outcome, might as
well cancel classes, keep the children home, and let them go visit and
help the neighbors with chores around their property. They would learn
more at the neighbor's than they would in a system so de-engineered that
the marrow was taken from the bones.
I wish to apologize to Norma Pike for changing her recipe for “Lady Rose
Pickles in the last issue. Everything in the recipe was correct, except
to the amount of salt to make the brine for overnight.
Directions should have read: “Combine cukes, and onions in brine of 1
Qt hot water, 1/2c salt. Let set overnight. Rinse and rinse again”.
To celebrate our busy days and long hours at the store in the mall,
Maurice and I decided to get some lobsters for Christmas Eve. Guess
what. Each of us stopped by the lobsterman from Yarmouth in the Canadian
Tire parking lot on Robie Street.
Needless to say we had more than we could use as fresh lobster, or for
sandwiches. On Boxing Day, Maurice decided to make Seafood lasagna.
Without a recipe, he started from scratch. Ingredients included: lobster
meat, small baby scallops, and shrimp (frozen tails on).
Lobster and Seafood Lasagna
Ingredients:
Lobster Meat
Scallops (Fresh or Frozen
Shrimp (Frozen with or without tails).
Butter
Salt
Black Pepper
Lasagna Noodles – ready to cook
Olive Oil
White Garlic Sauce Ingredients:
Butter
Flour
Salt
Pepper
Garlic Powder
Milk – Regular milk and Blend
Partially thaw shrimp. Saute in cast iron frying pan with lots of
butter; when partially cooked remove the tails; add more butter (not
margarine) lobster meat and shrimp, a bit of black pepper, sprinkling of
salt.
Saute on low heat, - three or four minutes - just until some of the red
colour from the lobster and appears in the butter. Remove from heat, but
leave in the frying pan.
Make normal white sauce – melting butter in pan and sprinkling in white
flour, adding black pepper, salt and garlic powder (lots). Cook until
thick, adding a combination of blend and milk (not skim or 1%). Taste to
your satisfaction.
Next add seafood mixture to the sauce. Stir thoroughly. Remove from heat
and set aside.
Proceed layering as normal lasagna. Slightly grease lasagna pan (bottom
and sides) with olive oil. One layer of ready to use noodles; layer of
seafood and sauce mixture, sliced block of mozzarella cheese as thick as
cheese slices. Repeat. Then add one layer of noodles topped with lots of
Mozza.
(Quantities are not defined, because you have to determine how much
lasagna you want and your taste. Quantities can be comparable to normal
lasagna with meat and tomato sauce.)
Cover dish with tinfoil – tinfoil keeps moisture in and eliminates top
layer from browing. Bake in 325 oven 35-40 minutes. Remove tinfoil,
continue baking. Top will brown.
(If a bit, dry add about ¼ to ½ cup water around the edges of the pan.
(More water if needed or desired).
Remove from oven. Let stand about 15 minutes before serving. Great with
Caesar or garden salad.
Cut remaining lasagna into serving size pieces, wrap individually in
Saran wrap and freeze. To serve, place frozen pieces in microwave for
slightly over 2 minutes.
January 2011
I can assure you not much time spent in the kitchen since the latter
part of October. The store in the mall has consumed me and as it got
further along in November, I also has to enlist more support from
Maurice. In fact the time in the kitchen has been to grab something
quick to put in my bag as I rushed out the door, or to wonder when I
would find the time or energy to ride the sink of some dirty dishes.
Last month I started this column discussing all the heavy rains. This
month I could have talked about the high winds on December 12th and
shingles decided to sprout wings as they left the roof. If we would have
had the time, we could have composed a song, “There water dripping from
the ceiling in the living room.
With some quick action by our carpenter friend, Harold, further damage
was eliminated. Our insurance agent, Bob Francis sprang into action and
by mid-afternoon, A quote was prepared, approved by the adjuster and
materials ordered. By the end of the next day, the worst area of the
roof had been fixed.
As if that wasn’t enough we had to get the septic tank pumped. I guess
if something is to go wrong, it’s best to bundle it all together within
a couple of days.
Dorothy Adams, Debert was into the store and has promised me a couple
more bottles of her delicious Mustard Pickles. With everyone getting
into the Christmas panic, its fantastic that I have a second recipe from
Dorothy and the Lady Rose Pickles which Norma Pyke had sent along in
mid-November.
Texas Hash (Dorothy Adams)
1 lb hamburger
3 large onions sliced
1 large Green Pepper (chopped)
1 can tomatoes
½ cup uncooked rice
1 or 2 teaspoons chili powder
2 teaspoons salt
1/8 teaspoon pepper.
IN large skillet cook and stir beef until browned. Drain fat, add onions
and green pepper. Cook and stir until onion is tender. Stir in tomatoes,
rice, chili powder, salt and pepper.
Put in 2-quart casserole. Cover and bake 1 hour in 350 oven.
Lady Rose Pickles (Norma Pyke, Valley NS)I
5c chopped cukes
1c celery
¼ red pepper
1/4c mustard seed
4c chopped onions
1 sm cauliflower
4c white sugar
3c vinegar
Paste:
1/2c flour
1 tsp Tumeric
1/4c dry mustard
1/2c water
Combine cukes, and onions in brine of 1 Qt hot water, 12c salt. Let set
overnight. Rinse and rinse again.
Add celery, cauliflower, peppers, sugar and mustard seed and vinegar.
Bring to a boil, add past made of flour, dry mustard, turmeric and 1/2c
water. Boil 3 minutes or simmer 20 minutes.
Norma’s Note: My family likes these. My grandson even makes them. You’ll
have your own way of going things. Each time is different.
Before I close off, I want to wish all the readers and their families a
Merry Christmas and Happy New Year!