Welcome to Dorothy's Kitchen Korner

By Dorothy Rees

 

If you have a favourite family recipe, please send along like Gilda did. This time please send by December 8th, so I can use in the January issue, which will be published before the Holidays. If you are dropping off recipes to the store, please note are located at 94 Esplanade, three doors away from Murphy’s Fish & Chips or send to: The Shoreline Journal, Box 41, Bass River, NS B0M 1B0; Fax: 902-647-2194 or email: maurice@theshorelinejournal.com

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December 2015

It’s seems to have been unusually warm so far this fall. I was amazed how much longer the leaves seemed to stay on the trees. Perhaps a contributing factor is we didn’t have any torrential rains and heavy winds around Thanksgiving.

It seems just as fall foliage is getting beautiful and people are thinking about taking a day or so to get out into the county or drive around the Cabot Trail, we get heavy rains and high winds removing much of the foliage.

Lucky us that didn’t happen this year. Speaking of luck, how many times have friends come to your rescue when you need them the most. That has happened to me within the last month, when Maitland neighbor, Gilda De Sousa sent in one of her recipes. If I was at home throughout the day, I’d see Gilda walking her three dogs, up the dyke, which abuts our property and then down the highway to get back home.

Here’s the emailed note which accompanied her recipe for Pineapple Crunch Bars. She also sent along a photo, which I hope John can squeeze into this small space.

‘Hi ya. Well today's the day I have been compelled to write to you. I have been an avid fan of your paper and admire all your hard work. My name is Gilda. I live in the community of Maitland and have been here now for sixteen years, I too am a deranged cook, not so much baking.

Whilst growing up in Toronto when we were young my sisters would run home to watch soap operas, hence the fighting began. I would negotiate terms with bribery on some occasions so I could watch my heroes Julia Child "The French Chef" and "The Galloping Gourmet" with Graham Kerr. (I actually had a crush on him) and the oh so interesting new way of cooking with "Wok with Chan" Thank goodness for them. When I was just a wee one, to keep an eye on me, while my mother made dinner, I was told to sit at the kitchen table and watch!

For years I have been commended on my cooking. I have always admired the true "baker". Here is a recipe I found when I was a young mother and the kids needed a sweet Christmas tradition!

Hope you like it. Maybe it may be your favourite too!’

Pineapple Crunch Bars

  • Base: (Your basic crust)
  • 1-1/2 cups of All purpose flour.
  • 1/3 granulated sugar1/2 cup of soft or melted butter
  • Combine all in a mixing bowl,make sure your mixture is crumbly. Press in an ungreased 9"X 13" pan. Bake in a 350* pre heated oven for 10-12 or so minutes remove from oven cool
  • Topping:
  • 1 can crushed pineapple juice (drained well) (Drink juice! You know you want to)
  • 2 cups of coconut flakes ( any size)
  • 1 1/2 cups of granulated sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1 tsp.of vanilla

Combine all topping ingredients together. Mix well. Spread over cooled baked crust. Bake at 350* for 30-35 minutes until set and golden on top (you may want more of a crunch by having a quick broil) I said quick keep an eye on it. Cool and cut into bars

Hope you enjoy them as much as we do.


November 2015

The two and half month election campaign is behind us, and soon we’ll be listening to Christmas music. Here I am, late as usual, writing this column on the 25th and to my horror just realized two months from today is Christmas Day.

Most certainly I don’t want to see or hear anything about Christmas until the ghosts and goblins come visit on Hallowe’en. It won’t happen, but would be nice to celebrate Remembrance Day services before the Christmas rush is on.

I’m not going to back myself in the corner by commenting on the election results, other than to say the surprise was the magnitude of the "red tide". Very hard to believe the score in Atlantic Canada was 32-0.

On a personal basis, on the advice of my doctor I started a couple of years ago to take off extra pounds, and am very pleased with the results, other than when I go into the closet to change the wardrobe from summer to fall and soon to be winter nothing fits……. I can’t believe how much room there is in the clothes I used to wear.

Watching what I am eating has caused me to pay more attention to the labels to lessen the intake of sugar and consume less calories. My general health has improved and my blood sugars are much better. If I keep it up, I may never have to use an insulin needle. At least that’s my goal and I am afraid of needles.

I’m constantly looking through cookbooks to see what might appeal to me. The other day I was looking in the "low calorie" section and the following recipe caught my eye.

Sausages with Apple and raisins

  • 1 onion
  • 2 tblspns butter or margarine
  • 2 large German sausages or 4 large pork sausages
  • 1 cooking apple
  • 3 tblspns raisins
  • 3 tblspns clear honey
  • 1 tsp paprika pepper
  • 1 tsp salt
  • ½ tsp white pepper

Peel and thinly slice the onion. Melt the butter or margarine in a frying pan and fry the onion for 5 minutes, then push to one side.

Add the sausages to the pan and fry until well browned on all sides. Meanwhile peel and core the apple and cut into thick slices.

Remove the sausages from the pan and slice. Keep warm. Add the apple slices to the pan and cook until very soft. Strain off the excess fat. Stir in the raisins, honey, paprika, salt and pepper. Mix with the onions.

Return the sausage slices to the pan and heat through before serving.

Serves 2: (about 540 caleries per serving.

Variation: Add ½ - ¾ cup drained sauerkraut to the apple mixture.


October 2015

It’s hard to believe October is here and Thanksgiving is just two weeks away. I can’t believe that summer is gone and the leaves are starting to turn, and before writing another column the trees will be void of leaves. Where has the year gone?

What’s even worse is we are just about 12 weeks away from Christmas. It weather patterns repeat themselves this winter, it also means we are less than 15 weeks away from another winter with significant snow storms and everyone complaining about the efforts of shoveling.

A friend called leaving a voice mail for me to call her back as soon as possible. Thinking something tragic happened I called back as soon as I could, only to find out she was in a panic wondering what to do with all the green tomatoes, she had picked to get ahead of Jack Frost.

She mentioned she had already made several batches of green tomato chow, and had enough to give as Christmas gifts to family and friends, but she wondered what she could do to use up some more of her abundant crop.

I scurried around and came up with a great recipe for "Green Tomato Mincemeat". With the high cost of meat right now, about 50% more than this time last year, green tomato mincemeat is great way to get the texture, smell and flavour, and still be able to serve to those to refuse to eat meat. I’ll share it with you in case you have a surplus of green tomatoes:

Green Tomato Mincemeat

Makes about 6 X 500 ml jars Green Tomato Mincemeat is a savvy and delicious way to use green tomatoes at the end of the harvest season: excellent for gift giving during the holidays

Ingredients

  • 8 cups (2000 ml) cored, quartered green tomatoes
  • 4 cups (1000 ml) cored, finely chopped apples
  • 2 cups (500 ml) raisins
  • 1 cup (250 ml) dried currants
  • ½ cup (125 ml) mixed candied fruit
  • ¼ cup (50 ml) candied orange peel
  • ¼ cup (50 ml) candied ginger
  • 2 tsp (10 ml) ground cinnamon
  • 1 tsp (5 ml) allspice
  • 1 tsp (5 ml) salt
  • ½ tsp (2 ml) ground cloves
  • ½ tsp (2 ml) mace
  • 1 cup (250 ml) lightly packed brown sugar
  • 1½ cups (375 ml) granulated sugar
  • 1 cup (250 ml) apple juice
  • ⅓ cup (75 ml) apple cider vinegar
  • ¼ cup (60 ml) lemon juice
  • ½ cup (125 ml) brandy, optional

In a large stainless steel saucepan, combine all ingredients except brandy; stir constantly. Bring to a boil over medium-high heat, then reduce heat, boiling gently, stirring frequently for 1½ hours until mixture thickens. Stir in brandy, if using, and remove from heat.

Ladle hot mincemeat into hot sterilized 500 ml (Pint jars). Be sure to tap the jar, or thump on the counter to remove any air pockets. Seal with sterilized lids. Let sit until totally cool. Tighten lids again before storing away for later use. One jar will make one large pie.


September 2015

People from around the world say that Nova Scotians are most prone to talk about the weather. Perhaps so, because it can change on a moments notice, or as some people say stick around it will change in five minutes.

The extreme heat and humidity for the last 10 days certainly has everyone following through with discussions about the weather. I am not going to disappoint you, as I wish to say a few things about the weather.

The heat bothers me and at home I have a fan going all the time. Lately the humidity gets to me 24 hours a day, and I find it most difficult to get a good night’s rest. The other day when complaining it was too hot, I was reminded about similar weather conversations last February, when the yard was piled high with snow and Maurice and I paid out over $200.00 within 10 days just so we could park the vehicles and not have to climb a snow bank to get into or out of the house.

By the time you read this the Nova Scotia Provincial Exhibition will be in full swing and as we drive around through West Colchester and other high producing areas, we see lots of blueberry boxes stacked up awaiting for the arrival of the blueberry harvesting equipment. Heard a short article on the radio earlier today that producers in New Brunswick are complaining about the low price around 50 cents per pound, which is much less that prices paid to Quebec and State of Maine producers.

This weekend parents will be running around trying to get the last few items for the students returning to School on September 3rd. Which reminds me school buses will be back on the road next week. All of us need to take extra care.

With the annual Blueberry Festival drawing to a close, the impact of wild blueberries on our economy will continue throughout the winter. Of course, it would be natural to focus on blueberries this month.

Blueberry Crisp

  • 2 cups blueberries
  • ¼ cup sugar
  • 2 tsp grated lemon rind
  • 2 tsp water
  • Combine ingredients in a mixing bowl and set aside.
  • 2/3 cup Flour
  • 2/3 cup Quick Oats
  • ½ cup brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup soft butter or margarine

Combine flour, oats, brown sugar, cinnamon, nutmeg and salt together in a bowl. Cut butter or margarine in dry ingredients until mixture is crumbly.

Place fruit mixture in an 8" or 1.5 liter baking dish. Sprinkle topping mixture over the fruit and bake in a moderate over (375) for about 30 minutes. Yield is 6 to 8 servings. Serve warm, plain, or with whipped cream.


August 2015

It’s been hot and humid and I mind the heat, so needless to say not much time has been spent in the kitchen. In addition, I decided to make my annual summer trip to Cape Breton to spend a few days camping with my long time friends, Nancy & Angela.
Operating the store and helping with the Shoreline doesn’t leave much time for summer relaxation, so I have to grab the days whenever my friends are able to get away. As a result, I have decided for this issue to use a submission from Chef Roger.

From the Egg to the Apple, or from Soup to Nuts

Eggnition Expounds On Value of Eggs

 
(Previously published by The Advocate Publishing Group, Truro Magazine, Feb. 2009)
By H. Dumpty, Eggnitian 
Although food and water are considered to be the co-joined staff of life, we can survive much longer without the former, but must have the latter.  But all the same, food does more than sustain us. It, in fact, determines our quality of life and our longevity.
From the egg to the apple, a roman expression dating back to Horace (ab ova ad pomum), or from soup to nuts (a more recent Victorian take), eating is much more than just a necessity. It is essential to our very survival, and, once past the notion that a ‘man without bread lives for bread alone’, it can become a mission, a passion, an addiction or possibly a required chore.
Some say the population is divided, albeit unequally, between those who live to eat and those who eat to live.  A fairly simplistic and arbitrary division but all the same it raises up the notion of quality.
Because it would be falsely ambitious to take on the culinary legions in a short piece, I decided to pick something out and focus upon it...
The noble simple and perfect egg.  A self-contained cradle for the new life within, the egg is championed by dietitians and cooks alike for its wealth of benefits and for its role as the cement that holds together the castle of cookery.
Roman feasts began with a seasoned egg, a tradition still carried on in the orthodox Passover sader, and many of us to this day begin our day with an egg in one fashion or another, be it boiled, fried, poached, baked, hiding in a protein shake or muffin, or handed over at the drive-through or plated at the diner.
Eggs have style and panache. They lift cakes, bind salad dressings, can be deviled, sliced, chopped, and be part of the glorification of hollandaise, béarnaise, and mayonnaise - three of the mother sauces of French (i.e. classic) cuisine. Over and above that, they are the symbol of resurrection and life which led us neatly through Lent into the welcoming arms of the Easter Bunny.
As a source of protein, eggs are probably first on the list which includes milk, cheese and peanut butter. For those in search of protein minus the fat and cholesterol, the simple egg white is a clear option. For those who like to add eggs to a protein shake or smoothie, the use of pasteurized whole or white of eggs is strongly recommended to eliminate the possibility of salmonella.
Those who feel they should wash eggs before use (particularly if they come directly from the chicken or from a carton with cracked or broken inmates) they should be washed just before use as they are naturally covered in a water soluble coating which resists the absorption of outside elements.  Washing eggs with bleach (yup, I heard of it) is not a sound idea as the shell is not impervious to air or liquid. That’s why fresh eggs are best kept away from stinky neighbours in the fridge.
And how to tell fresh from not, or fresh from hard boiled (which really look identical?)  A fresh egg will not float in a bowl of water because its weight is not overcome by the size of its are envelope (that potential chick needs to breathe). If you try to spin a fresh egg on it pointier end it will just fall over.
There is a lot to be said about eggs, which we tend to overlook as we use them every day in one way or another. Just for fun, see if you can get through a single day without the influence of an egg - or an apple for that matter - next stop after the banquet. - Roger

July 2015

I feel sorry for my neighbours here in Maitland, because they got the final word the small elementary school will be closed effective June 30th. It was not a shock but a major disappointment. We must face reality the community has declined over the years, and there aren’t just enough students to warrant keeping the school open.

As a result of this situation, a strong message has been sent to other areas where families are abandoning rural life in droves. Instead of waiting until the last minute to fight to keep a school open, look ahead 5-10 years and start to implement to rebuild, or stave off further out-migration.

Get the community to come together working first with your local municipal councillor, get them to mobilize expertise within the municipal structure to then bring in the provincial and federal people. Out-migration could be curtailed, if jobs could be created.

If there is little local employment and churches, schools, gas stations and other community services are to continue to be closed, you can not expect young families to stay. It would be akin to asking them to live off the grid and raise their family in a cabin deep in the woods.

That’s my take on how we can stop or curtail the constant downward spiral of further decline of rural communities from the eastern tip of Cape Breton to Yarmouth and all points in between.

Now back to the kitchen.

This month I’ve chosen "Dutch Cheese Salad". Perhaps we can support the local economy by getting the Gouda cheese from That Dutchman’s Farm in Economy.

Dutch Cheese Salad

  • 8 oz gouda cheese
  • ½ green pepper
  • 1 red pepper
  • 1 sweet dill pickle
  • 1 cucumber
  • 1 apple
  • 1 cup diced cooked ham
  • 2/3 cup plain yogurt
  • 1 tblspn sour cream
  • 1 tblspn lemon juice
  • ½ tsp grated horse radish root
  • 2 tsp chopped dill
  • 1 tsp each of sale, pepper and sugar

Cut the cheese into strips, see and dice the peppers, chop the pickle, dice the cucumber, and chop the apple. Mix together the prepared cheese, ham, peppers, pickle and apple.

Blend together the yogurt, sour cream, lemon juice and horseradish. Add the dill and season with the salt, pepper and sugar.

Mix the salad ingredients with the sauce and leave to chill for 30 minutes. Serves 4.

Variation:  Use ½ cup diced cooked ham and ½ cup diced continental sausage or salami.


June 2015 - Sleet on May 23? - Awful

Last month I mentioned potholes, and now this month there are three things, potholes are still there, some even worse; it’s been cool, but the grass and weeds are growing fast and finally, when will the weather change to either spring or summer. Having sleet and in some places snow flurries this late in May is not my idea of a way to spend a weekend.

And to think about it, farmers are not finished planting this years crop and some fields are still too wet to be worked. This time last year, at least within the next 10 days of reading this some farmers were making their first cut in the hay field and working like busy beavers storing silage, or haylage.

This spring sure must be causing concern to all the garden centres. A late spring for a very short selling season does not bode well for them. I haven’t even thought about a few bedding plants or hanging baskets. The weather has been just too miserable.

Normally, this time of year, Maurice is urging me to get some fiddleheads, but I haven’t even noticed them in the stores yet, but they might be there. I haven’t been shopping for grocercies for over a week. Maurice also likes to head down to "the caves" a spot near here, and pick a few. Being from New Brunswick you could pick fiddleheads almost anywhere.

Maurice’s birthday is coming up in mid-June, so I guess I best start getting prepared. He’s not much on traditional birthday cake. His annual request is Tomato Soup Cake with cream cheese frosting dotted with some shredded coconut.

Tomato Soup Cake

2 cups all-purpose flour 
1 1/3 cups granulated sugar 
4 teaspoons baking powder 
1 1/2 teaspoons ground allspice 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
1 can (10 3/4 ounces) Campbell’s Tomato Soup 
1/2 cup vegetable shortening 
2 eggs 
1/4 cup water
 

Frosting:

1 package (8 ounces) cream cheese, softened 
2 tablespoons milk 
1 teaspoon vanilla extract 
1 package (16 ounces) confectioners' sugar
 

Heat the oven to 350°F. (I prefer to cook at 325 or 335) Grease a 13x9-inch baking pan.

Stir the flour, granulated sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.

Beat the cream cheese, milk and vanilla extract (Maurice prefers almond extract) in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in the confectioners' sugar until the mixture is the desired consistency. Maurice likes coconut, so I add some to the mixture and stir fold in with a large spoon. Frost the cake with the cream cheese mixture. I then sprinkle a bit on top of the frosting.


May 2015 - Pothole season in Full Swing

Now that the snow is slowly melting away without much in the way of flooding, although I’m sure there are many who have localized flooding on the property or too much water in their basements. There was a few days, at our place, when it was a wade of a few inches to get from the parking area to the front step, but nothing serious and no danger of filling the basement.

I find it disturbing Premier McNeil continues to stay on track to do what he has promised, but so far his ministers don’t seem able to implement major program changes without getting themselves or the government in trouble.

Then again we don’t know if the minister is derelict, or if senior management from within the public service is complicating things. As residents of rural areas, we place a very high level of importance upon heritage and culture. Just look at the musical talent from my native Cape Breton. Who has done more to promote the music side of our culture than many talented fiddlers from Cape Breton?

Similarily, many Nova Scotians are proud of our successes making movies and popular television shows. Maybe, the high level of subsidy paid was out of line, maybe it needed to be downgraded. However, when something is a important to our hearts as the film industry, major changes should only be made after consulation and "buy-in" from the industry. When industry jumps on board, they also help sell the changes, which none of us really like.

I keep asking for readers to submit recipes, but very few are forthcoming recently. I’ll put out a plea at the 90th birthday party on May 9th. I’m sure they will respond in kind with several recipes, which will keep me going through the rest of the year.

This month I’ve selected a recipe, sent to be a few months ago, by Sobeys Dietitians.

Psyllium Oatmeal Squares

Ingredients:

  • ¼ cup 60 ml Margarine, non hydrogenated

  • ½ cup 125 ml Brown sugar

  • 2 tbsp 30 ml Molasses

  • 1 large Egg, beaten

  • ½ cup 125 ml Applesauce, unsweetened

  • 1 cup 250 ml Flour, all purpose

  • ¾ cup 175 ml Psyllium husks

  • ¼ cup 60 ml Oats, quick cooking

  • ¼ cup 60 ml Oat bran

  • ½ tsp 2 ml Corn starch

  • ½ tsp 2 ml Baking powder

  • 1 tsp 5 ml Cinnamon

Directions:

1. Pre-heat oven to 350° F. Prepare an 8"X8" pan with non-stick cooking spray.

2. Mix the margarine, brown sugar, molasses, egg and applesauce in a large bowl.

3. Combine all dry ingredients in a separate bowl.

4. Stir the two mixtures together. Transfer into baking pan and pat it down with a wet spoon.

5. Bake in oven for about 15-20 minutes.

6. Allow to cool and cut into squares.

For those who keep track, here’s the nutrition information per serving: Calories 136; Fat 4 grams; Carbohydrate 24 grams; Fibre 6 grams; Protein 2 grams and Sodium 57 milligrams. This recipe serves 16.

Tip: Sweeten it up by adding some raisins to this recipe


April 2015 - Is winter over?

Effective today, March is behind us. Just because it is April Fools Day, we don’t need the weatherman to play a trick on us by providing another major snowstorm. We’ve had enough. I’m done with it!! Yes, we had a lot of snow, but in an overall aspect, this winter was not as cold as it could have been. The snow has helped insulate us and we’ve probably burned less furnace oil than last year.

March was horrible in another way. Maurice’s work computer got infected with A very nasty virus, which corrupted all his data, photos and spreadsheets. Donald Cox at Fail-Safe Computer’s told Maurice it was one of the two worst types and he only knew of three other cases in this area. To unlock the files and de-encrypt the data, they wanted 500$US to be paid in bitcoins through Western Union.

After a lot of agony, Maurice decided it was best to install a new drive rather than pay the ransom and not be assured things would be corrected. He was without a work computer for nearly two weeks, and in all the years I have known him, I have never seen him so discouraged, upset and grouchy. And with good reason.

About the only thing that saved him was he had two trade shows for tshirtsrus.ca, which kept him busy and out of my hair as he was in Halifax and then Moncton on consecutive weekends. He was really looking forward to the shows as we have taken on a new product – RENAPUR. It’s a leather treatment product, developed in Germany about 50 years ago. It can be used on anything in the household or garage, except suede. It’s great for leather, rubber, vinyl, fiberglass, plastics, and wood. I’ll have some at the store for those who are interested.

Considering the hard month he had, I was going to surprise Maurice with one of his favourite meals, "Chicken Cacciatora" which is a bit of a surprise, because he says I use tomatoes in everything. I love tomatoes or tomato sauce, but he prefers more limited quantities and frequency. However, he was not going to be back from Moncton on Sunday in time to have dinner, so I’ll have to wait for another day.

It can be found on Page 230 of the Five Roses Cookbook. I can’t give you the volume number as it’s not in the best of shape as both covers disappeared ages ago.

Chicken Cacciatora

  • 1-3 lb Chicken, cut up

  • ½ cup Five Roses Flour

  • 3 tbsp Olive Oil

  • 1 cup chopped onions

  • 1 garlic clove, finely chopped

  • 14 oz can Tomato Paste

  • 1 cup Canned tomatoes

  • ¼ cup white wine (optional)

  • 1 tsp Salt

  • ¼ tsp Pepper

  • ¼ tsp Oregano

  • 1 Bay leaf

  • 1 cup Sliced Fresh Mushrooms

Coast chicken pieces with flour (I like to put in bread bag and shake), brown in olive oil over high heat. Remove chicken and set aside. Add onions and sauté over medium heat until tender but not brown. Remove excess fat. Combine remaining ingredients, except mushrooms, in a bowl. Return chicken to skillet and p;ur tomato sauce on top. Cover and simmer until sauce thickens and chicken is tender, about 45 minutes. Add mushrooms 15 minutes before end of cooking. Remove bay leaf skim off excess fat.

Serve with rice or noodles.

As a vegetable, Maurice prefers steamed fresh asparagus or broccilli (almost half cooked or crunchy).


March 2015 - Will it ever end?

I might as well add my comments to those of many, many others complaining about February’s weather. Thankfully, February is a "short" month, otherwise we’d have at least one more storm this month.

It’s hard to believe a month of three storms each and every week.

The worst by far was Valentine’s weekend. Maurice left of Thursday the 12th to go our sixth consecutive participation at the three day Moncton Motorcycle Show with the t-shirts. All the exhibitors there were watching the weather all day Saturday, and worried about the storm. Finally a number of them got together and decided once the show closed on Saturday evening, they’d pack up and head home before the storm.

Lucky they took such action. A number of them from Nova Scotia, including Maurice, didn’t get home until after 2:00 am Sunday morning. It started snowing here around 5 am. If those entrepreneurs had not been proactive, they would have been stuck in Moncton until Wednesday morning, as the Trans Canada from Moncton to Truro was closed.

Now today, it has moderated and snow turned to rain causing flooding and pools of water wherever there is a hollow. The rain has stopped but it is snowing lightly. Should it decide to freeze, the roads will be massive skating rink.

Last year, we had the driveway plowed twice. This year, we have spent about $150 on fuel for the tractor plus even more bringing in backhoes from local contractors. They’ve been able to pile the snow up to about 10 feet high. Looks like the piles of snow in shopping centre parking lots.

I don’t know where we’ll put it if we get another major storm.

Since he came home from the trade show and the winds were howling last Sunday, we decided to cook the other half of the large turkey we got from The Farm Gate. At over 15 pounds just for this half, needless to say we’ve been eating turkey all week.

The other day Maurice decided to modify some of the recipes, we have for Chicken and Turkey casseroles and simple meals. He was also going to use some to make turkey lasagna, but we didn’t have any frozen spinach, or enough mozzarella cheese.

Here’s his version of a modified Turkey a la King and a turkey-noodle casserole.

Turkey a la King

  • ¼ cup chopped green pepper
  • 1 cup chopped mushrooms
  • 3 tbsp sliced onions
  • ½ cup sour cream or plain yogurt
  • 2 tbsp butter or margarine
  • 1 tbsp flour
  • 1 cup milk
  • 1 can Cream of Celery or Mushroom soup
  • 2 cups diced cooked turkey
  • 1 cup shredded sharp cheddar cheese
  • 4 oz medium noodles, or adjust to your liking
  • ½ cup fine bread crumbs
  • 2 tbsp Parmesan cheese
  • 2 tbsp butter or margarine.
  • Salt & Pepper to desired taste

Cook noodles in separate saucepan until done.

In large saucepan sauté mushrooms, onions, green pepper, in two tablespoons butter until tender. Remove from heat. Stir in turkey or chicken, condensed soup, sour cream or yogurt, and cheddar cheese. Gently fold in cooked noodles turning into a two quart casserole dish.

In a frying pan or small saucepan place butter, flour, heat until butter is melted and flour is thoroughly mixed, fold in bread crumbs and stir. Add milk and parmesan cheese continue stirring to create a cream sauce. When nice and smooth add to top of mixture in casserole dish. Bake in 350 oven for 35-40 minutes, or until thoroughly heated. Makes approximately 6 servings. Serve with warm rolls or hot biscuits.


February 2015

It’s an interesting and disappointing winter all at the same time. Interesting in that the thermometer doesn’t seem to know where to set itself. I find the up and down cycle of 20-25 degree changes within 24 hours very hard to take. We can’t get adjusted or know what to wear. Just when we get used to the cold up goes the temperature, almost as it spring was just a few days away.

Then a bit of rain and down goes the temperature to create ice everywhere making it difficult for those who like to walk, and treacherous for seniors. But the days are getting longer, so spring is truly on its way and when the sun shines it’s amazing the amount of heat there.

With all the troubles around the world, especially in Paris, and then Belgium, I have to wonder where it will stop. The troubles in Dartmouth with dangerous chemicals in houses and a cottage concerns me causing even more worries as to what comes next. Hopefully no other community especially in Nova Scotia will make the deadlines and be under the surveillance of television crews.

Causes me to wonder where have we or where has the world gone wrong. We should be able to work together with everyone to make the world a better and safer place to live, work and play.

Unfortunately, as things continue to worsen, and more threats are aimed at western cultures, governments have to take action to protect us. In their haste to bring in new laws, there is bound to be an infringement on our civil liberties. Part of the problem is we need to keep aware of our surroundings and not make ourselves vulnerable to the actions of the deranged, but also worry that we don’t do or say something to raise suspicions of law enforcement and be hauled off for questioning.

While Maurice was minding the store on Saturday, I was looking around on the internet for some different recipes. At the same time with Valentine’s Day not far away, I was thinking of chocolate. Then I stumbled on an easy recipe for chocolate fudge. My craving became the best of me, so I decided to leave the internet and try the recipe. It turned out so good I must share it with you.

Easy Chocolate Chip Fudge

  • Ingredients:
  • 2 cups chocolate chips
  • 1 14 oz can condensed milk
  • 4 tbsp butter
  • 1 tsp vanilla
  • ¼ tsp salt

Optional: Use a ¼ cup walnut or pecan pieces, or coconut, or whatever you wish to add. (If you have some candied fruit or other ingredients left over from your Christmas baking, you might wish to use that).

Mix chocolate chips, milk and butter in a microwaveable dish. Heat a few seconds, removing to stir, reheat until all melted, then add vanilla and salt. Stir and heat a few seconds again.

Add the Optional ingredients, if you used them, stir into mixture; reheat and stir.

Line a 9" by 13" glass baking dish with tinfoil. Reheat the mixture to ensure it’s hot. Pour mixture into baking dish, spreading around until it’s level. Put in refrigerator and let it sit for 1-2 hours.

Cut into desired size pieces.

Without a doubt this was the easiest and best fudge, I’ve ever made.


January 2015

With all the Christmas shoppers coming into the store at the end of the day, I barely have enough energy to get home, so needless to say very little time has been spent in the kitchen.

Last month I was concerned about publishing a BBQ recipe. Thinking I might have been too late. Then on Saturday, my day off, I called Maurice at the store and told him I might Barbeque, since it was so warm and the pets were all out on the front porch, yes, all four of them. In late summer, I found a partial role of chicken wire, so got one of the tenants to help me wrap it all around the porch, including the entrance.

Now on a good day, when I’m home, I put them out there to see the sights and get some fresh air. If it’s warm enough, like it was on Saturday, I let them stay there most of the day. The porch faces westward, so the afternoon sun shines in there and they enjoy it.

With me working all week and the heavy wind and rain it was their first opportunity this week. I can’t get over the variances in the weather and the massive amounts of rain we are receiving. If it’s a result of climate change, that’s what we’ll have to look forward to each fall. We are on a well, but have lots of water. In late summer some neighbours who have dug or shallow wells were a bit worried as the lower water table. However, they don’t have much to fear now. Since Labour Day we’ve had enough rain the well are full to the brim.

A week ago, I wondered, what I might choose for a recipe more appropriate to the season. Just the other day, someone mentioned War Cake, which they wanted to have over the holidays. Two days later Maurice comes and tells me Hazel Hill had sent along a recipe for Boiled Fruitcake with her MacCaull Villa Notes. God bless Hazel, she always appears to come through even without asking her.

In early May I hope she is feeling fine. We all missed her at the 90 & 90+ Birthday Party last May. Which reminds me, Maurice is already planning for the one this upcoming May. Hard to believe this will be the 5th Annual. Where has the time gone? If you know someone who will be 90 in 2015, or who has never attended, let us know and we’ll send them an invite.

Boiled Fruitcake

  • Five Roses cookbook supplied by Hazel Hill, Great Village.
  • In a fairly large saucepan put 2 cups seedless dark raisins (or more)
  • 1 cup brown sugar
  • 1 cup hot water
  • ½ cup dripping or butter
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • Bring to a boiling point and simmer for exactly 6 minutes. Cool to lukewarm.
  • Add 1 ¾ cup flour which has been sifted with 1 tsp baking soda. Mix well. Flavor with 1 tsp vanilla.
  • I add 1 egg at the last and mix into ingredients.
  • Turn into a pan lined with wax paper. Bake in a 325 degree oven.

 

 

 

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