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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!