Welcome to the Kitchen Korner

PLEASE NOTE: Hoping you will want to use some of the older recipes uploaded to the Nova Scotia Archives. Reading and interpreting the old recipes can be challenging. For example, the ingredients are given by weight and not by cups, tablespoons, imperial or metric measure. Ingredients were also known by different names. For example, baking powder was called pearl ash and gelatin was called isinglass. Today's equivalents for several of the recipes tried by archives' staff are found in the modern methods section.

What's Cooking is the latest addition in a continuing series of digital products developed and released by the archives. For more information about archives' offerings, go to https://archives.novascotia.ca/ .

I’m always looking for some great traditional family recipes. If you have a favourite family recipe and would like it published in the March2018 issue, please send on or before October 15. 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 2017 - Turkey Lasagna

Ole man winter has only shown us a slight image of himself and it is impacting how we normally prepare for winter’s icy blast. Warmer weathers far into the fall caused many dedicated golfers to get in that "one last game" instead of heading to the garage to get winter tires installed. Clothing retailers are suffering from the lack of interest in winter coats, boots and mittens.

The extremely milder fall lasted into the early part of November, and was a concern to hunters who had to deal with many leaves still on the trees and the lack of colder weather to get "the deer moving".

I could go on and on to mention the number of birds who delayed their migration south and are still sticking around. On the other hand, we have not had storm day school cancellations other than some isolated instances where wind storms have caused power outages in the windier parts of Nova Scotia.

It’s hard to believe in exactly three weeks, we will experience the shortest day of the year. Does than mean with an additional two to three minutes of sunlight per day that spring is close at hand?

When I started to look for a recipe, Maurice mentioned maybe it’s the season to make Turkey Lasagna. A few days after our Christmas feast of turkey, we wonder "What can I do with all this turkey. I’m tired of it". Everytime we have turkey and get tired of it, Maurice gets into the act with his own recipe. So here goes.

Turkey Lasagna

  • 1 pkg oven ready lasagna noodles
  • 3 - 4 cups (maybe more) cooked diced turkey
  • ½ cup onion, finely chopped
  • ½ cup green pepper, finely chopped
  • ½ cup red pepper, finely chopped
  • ¼ cup celery, finely chopped (optional)
  • 1 pkg Mozzarella cheese – thinly sliced


  • For the sauce consider you are making gravy.
  • Using a thick bottom medium size sauce pan (low heat) make a white sauce which includes:
  • 4 – 6 tblsps (maybe ¼ lb) Butter
  • Flour – maybe add water, as if making gravy
  • Melt butter, add flour, constantly stirring, cooking slowly until thickened.
  • To make liquid sauce gradually add milk until you have desired consistency. Actually thinner the better. (Probably saucepan half full).
  • Add seasoning – salt and pepper – to taste.
  • Then stir in granulated garlic powder (quantity to your taste). Maurice likes lots of garlic.

Baking dish

Choose traditional lasagna dish. Warm dish, coat bottom and sides with shortening. Layer lasagna and ingredients in traditional way.

Pour approximately 1 cup sauce over layer of noodles, turkey, veggies and mozza. Repeat layering. Should have at least three layers. Make sure lots of mozza on top layer. Add remainder of sauce.

Before putting in 325 oven, go around edges with spatula, to ensure noodles don’t touch the side. Add more sauce if available, or fill cavity with water or milk. Cover with tin foil and bake. Near end of baking check sides and add more water or milk around the sides to ensure moist lasagna.

Let cool, Cut into individual portions. Wrap with plastic wrap and freeze. Put individual frozen pieces on plate and heat in microwave. When partially thawed, remove from microwave and cut into smaller pieces. Finish in microwave, probably 3 minutes 30 seconds. Enjoy.

November 2017 - Warming Ocean Temperatures

The warming temperatures of the gulf stream most certainly has been changing our climate. Some say it’s global warming, but I’m not qualified to confirm. However, I do know I appreciate the above average temperatures, we are having, and it looks like 4-5 degrees above normal will continue a while.

Neither Maurice or myself are weather experts, but over the last two or three years, we have noticed a change in live lobster, which we treat ourselves to around Christmas time. In the past lobsters purchased in December had very hard shells and they were full of meat, but not so recently.

Last year when purchasing from a lobster seller from Yarmouth in a parking lot in Truro, Maurice inquired about the quality and shell hardness. The seller mentioned he really had to carefully pick what he was going to sell. Shells were a lot softer and not full because warmer waters were causing the molting season to be extended into the fall. He suspected it would take another month for lobsters to return to the "norm". Maybe we’ll change our tradition by having cabbage rolls at Christmas waiting until later in January to splurge on a feed of lobsters.

If those suspicions are true it could have a very negative impact on Southwestern Nova Scotia, as lobster is one of the most important economic drivers.

To follow up on the warmer weather lasting later in the fall on October 17th Maurice received the annual fall and winter Accu-Weather forecast for Canada which stated: Snowstorms to frequent Ontario, Quebec; Dangerously cold air to grip the Prairies. A snow-filled winter is in store for much of eastern Canada (Ontario & Quebec) as storms frequent some of the country's most populated cities.

Projections are for several significant snow events from Windsor through Toronto and up into Ottawa and Montreal this winter, especially in January and February. While much of the Great Lakes and St. Lawrence Valley will face a snowy winter.

For Atlantic Canada, we might be luckier than most. The Accu-Weather forecast milder conditions for Atlantic Canada. Cloudier and milder conditions will prevail in cities such as Saint John, Halifax and Charlotteown.

The expected track of storm systems and the warmer-than-normal waters in the North Atlantic will help to keep the bitter cold of winter at bay. This may also increase the potential for some major ocean storms during the winter that may target Newfoundland with rain or snow.

With all of that it’s time to head back to the kitchen. This month I have chosen "Mary’s Lemon Loaf", which I’ve had tucked away in my recipe file for ages.

Mary’s Lemon Loaf

  • 1 c sugar
  • ½ c shortening
  • 2 eggs
  • ½ c milk
  • Rind of one lemon
  • 1 ½ c flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ c nuts
  • Cream shortening and sugar. Add eggs. Mix dry ingredients alternating with milk. Add chopped nuts and rind of lemon. Put into your favourite loaf pan. Bake at 350 for 1 hour.
  • Dissolve ¼ cup sugar in juice of one lemon. Pour over loaf immediately on removal from oven.

October - I have pity for Caribbean residents

Last month I wrote about the horrible condition in Texas as a result of Hurricane "Harvey" and how awful it must have been to go through so many days with areas receiving fifty inches of rain. As bad as that was it is nothing to the devastation in the Caribbean islands from IRMA.

I realize back around the turn of the century from the 1800’s into the days prior to World War I, residents in Canada and most places around the world did not have the comfort and luxury of electricity, telephones and other modern conveniences. Can you imagine the trauma of being inside your poorly built home (shack to us) and listening to 160 mph winds, then all of a sudden the house is blown away and you are left huddled with your family.

After the storm has passed, you look around realizing there is no electricity; communication towers lay in a twisted heap in front of you; no clean water to drink and no stores to buy food if you did have some money. My heart goes out to all 3.5-Million residents in Puerto Rico who are being advised it could take a month to restore electricity to hospitals and those hospitals, which are currently operating with generators, will soon lose service when generators run out of diesel.

Heard on the radio today, in some of the islands, it could take up to six months to restore basic services and they are suffering from extremely high temperatures and no air conditioning. What bothers me is as citizens of USA their plight seems to be forgotten while President Trump, plays verbal "chicken" with leaders of North Korea and engages in a Twitter fight with professional athletes, primarily NFL players, who cross their hearts and kneel during the singing of the American Anthem.

Sometimes I think he does these twitter "dust ups" to divert focus away from his continued racial traits not wanting to help those whose skin is not as pale as his.

Regardless of how much we complain about the weather or dread the onslaught of winter, nothing we experience can hold a candle to what these people are suffering. Just say "thanks" for where we live and what we experience.

Enough of my rant for this month. Time to get back into the kitchen. Pork is still relatively cheap and occasionally, I find a real hot price on Pork Tenderloins. In fact, I have two or three twin packs in the freezer. Looking for something a bit different, I chose a great recipe for Apricot Glazed Pork Tenderloin.

Apricot Glazed Pork Tenderloin

  • 2 pork tenderloins (about 1 lb each)
  • 1 tsp Olive Oil
  • Salt and Pepper to personal taste
  • 1 cup apricot jam
  • ½ - ¾ cup spicy brown mustard

Heat broiler with rack 4" below the heat. Line a rimmed baking sheet with foil. Rub pork with oil, season with salt and pepper. Broil for 10 minutes. Meanwhile whisk together jam and mustard, then warm until jam is melted. Remove from heat. Transfer ½ of mixture to small bowl for drizzling – keeping jam mixture sauce warm.

Remove pork from broiler brush with half the sauce. Continue broiling until pork is blackened in spots and registers 150 on meat thermometer. Broil for another 5 – 10 minutes. Remove from heat and loosely cover pork with foil and let sit at least five minutes before slicing. Drizzle sliced pork with remaining warmed sauce.

I like it served with white rice and garlic buttered green beans – slightly undercooked. Drain beans, return to the hot burner, adding 1-2 tbsp butter and minced or powdered garlic. (Shake pot to saturate and mix beans with butter and garlic. Cover pot and let sit 2 minutes.

September 2017 - Hurricane Season & Schools In

The past few weeks we’ve been complaining about the humidity and that for the past three weekends it has rained on either Saturday or Sunday, or both. Which brings to mind, the joke. What do you call the day after two days of rain? ANSWER: Monday.

Yes, we’ve complained, as usual, about the weather……. Humidity, rain, heat and feeling uncomfortable. After watching television this weekend, all of us should stop complaining about the weather or anything related to it.

I haven’t been glued to CNN or other American stations, but after seeing the havoc Hurricane Harvey brought to Texas, we need to really thank our lucky stars that we live where we live. Can you imagine the personal trauma of living through a night of 140 Mile/hr wind and rain and then be told the storm had stalled and another 4-5 days of rain was headed your way.

I just watched a bit of CNN and the meteorologist commented on the airport outside Houston received 10 inches in 90 minutes. It’s only Sunday and some areas have 30 inches of rain, and forecasters say the rain will continue until Thursday or Friday and 40-50 more inches expected in some areas.

With all the damage to trees, power poles, and anything that was standing it will be weeks if not months before people will be back in their neighbourhoods. Not only don’t they have electricity, or cell phone service, the urban areas are like a time bomb all the natural gas lines snapped or punctured and gas flowing freely into the atmosphere.

With Trump as president, I didn’t want to move there anyway, but with weather of that potential magnitude I’m happy to stay right here and watch the Bay of Fundy tides come and go.

Within the next week the wee ones and those not so young will be heading back to school. Please remind yourself students will be near the road as they await a school bus or a walking to school. Everyone has a responsibility, but remember your vehicle is a lethal weapon.

When my mind turned to what to cook for dinner, I reached over and grabbed my binder of hand written recipes handed down to me over the years. Not that I was thinking about it, but when I opened one of the pages, a certain recipe seemed to "jump off" the page. Hence I decided to prepare some Swiss Steak.

Swiss Steak

  • 3 tbsp flour
  • 1 tsp dry mustard
  • ½ tsp sale
  • 2 tbsp oil
  • 1 can of tomatoes
  • Garlic (fresh or dry minced)
  • 1 cup water
  • 1 large onion (chopped)
  • 1 large green pepper (cut up)
  • 1 cup celery cut into pieces similar to carrot dollars)
  • 1 cup carrots (cut round like a coin)
  • ½ cup fresh mushrooms
  • 1 – 1 ½ lbs round or sirloin steak

Cut up vegetables and set aside. Cut steak into 1’ pieces. Heat oil in a large dutch oven; if you wish sprinkle flour over meat, or add meat to saucepan then sprinkle in the flour, add salt and dry mustard. Brown meat on all sides with medium heat. Stir frequently to avoid sticking. Once meat is browned, add water and stir thoroughly to ensure nothing is stuck to bottom.

Add remainder of ingredients, stir thoroughly, bring to a gentle boil, reduce heat and let simmer 5-10 minutes. Continue cooking for 1-2 hours on top of stove until vegetables are as desired. If your saucepan is oven proof slip into 325 oven. However, I put mine in a slow cooker for about just over an hour.

August 2017 - Where has the summer gone?

Remember, last February we had to pay for this heat. We moaned about being cold; another storm was coming our way, or it as hard work shoveling the walkway. Even though we don’t have to shove, we are still complaining.

Think about wildlife and how much they are enjoying the lush grasses and probably the tops off some of our garden vegetables or flowers. Like us they are probably not enjoying the infestation of flies and insects.

Here we are only five weeks until students will be back in school. Is time going faster, or are we getting older and it just seems to pass us by like we are standing still. Where has the summer gone? It’s a bad way to look at it, but I the next column, I’ll probably be chatting about drive safe and look out for students on there way to or from school, then the next one, it will be pumpkin pie for Thanksgiving.

On a completely different note, I’ll mention that occasionally how nice it would be to operate a coffee shop, because people are the happiest once they get there first sip, or cup of coffee. I enjoy people when they are happy. Of course, I’d be able to keep up with all the gossip, as I suspect a waitress with a keen ear would be astounded with all the juicy gossip.

However, during the last week being a waitress in a coffee shop in Colchester County it would not have been as much fun. It would be akin to watching CNN hour after hour, where it’s a constant rehash of what President Trump tweeted today, or who he called out. basically the same story. Locally, it would have been a matter of paying attention to determine who was taking what side and if they thought the alleged racist comments attributed to two councillors was true or not.

True or not, it will take a while for the blemishes from the bruising we’ve taken during the last week to disappear. There can be a positive outcome. We don’t need or want such attitudes to exist anywhere, but we can only control our own space. Maybe people will think before they speak, and be aware maybe we should join others to put a positive stamp on Colchester by ensuring there is inclusiveness and respect for others.

Now that I need to start some activity about what’s happening in the kitchen, I spent a few minutes leafing through the recipe binders I have accumulated over the years. Not long ago, I was talking to an elderly friend of mine in Cape Breton, and within a day or so, when I opened up the binder, there was a recipe she gave me several years ago.

Toonie gave me the recipe about 10 years ago. At that time she was in her early 90’s. She’s still going strong and I promised her, I’d drop by for a visit on my next trip to Cape Breton. Here’s the recipe just as she gave it to me.

Toonie’s White Cookies

  • 1 cup margarine (2 blocks)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp Cream of Tarter
  • ½ tsp Baking soda
  • 2 cups of flour (maybe a bit more)
  • 1 tsp vanilla
  • Mix ingredients together. Ensure all is moistened and well mixed.
  • Drop spoonfuls onto cookie sheet. (I add a sheet of parchment paper)
  • Bake in 350 over until brown.

July 2017

Finally summer is here. In a day or so the school buses will stop running and take their turn at annual summer maintenance, while students are enjoying two months of a more relaxed lifestyle and hopefully a nice vacation with family.

I spent the last month primarily doing my domestic engineering duties, but did arrange a few different things. As I looked at the month, Maurice’s 70th birthday was upcoming on the 17th, plus I had a call from Cape Breton that a good friend and neighbour of many years was gravely ill and friends were going to have a retirement party for a long standing friend, also on the 17th.

My challenge was to arrange my life so all could be accomplished.

I got lured by the Casino Nova Scotia advertisements of all you can eat Prime Rib and lobster tails for $9.99 on Friday and Saturday evenings, so to celebrate Maurice’s birthday, we decided to celebrate a week early. It was a great time and an enjoyable meal. Prime Rib was excellent, but the lobster tails were not up to my liking. However, hard to complain when two meals and one beer with taxes comes in at $30.13.

As I was going some running around in preparation for my trek to Cape Breton, I discovered my car needed to visit a mechanic. It took a couple of days to make arrangements and get the parts, so my drive was delayed later in the week. By the time I got to Sydney my friend and neighbour had passed, but I was able to get there in time for the wake and funeral.

Back home now after a very enjoyable week to my old stomping grounds and doing the stomping with long-time friends.

Earlier in the month, I decided that the next day or so, we’d fire up the BBQ to enjoy some chicken breasts. Of course, you know my luck. The weather changed and it was raining hard and the wind was howling, so I had to go to plan "B". I came across a Chicken Dijon recipe I had found a couple of years ago. So I decided to give it a try. Turned out to be a good choice when you don’t want to BBQ in the rain.

Chicken Dijon

  • 4 skinless, boneless chicken breasts
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup half-and-half cream
  • 2 tablespoons Dijon-style prepared mustard
  • In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter. Preheat oven to 150 degrees F (65 degrees C).
  • Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!

If you are going to keep the chicken on hold for a few minutes, or just to keep food moist, cover chicken with aluminum foil. Additional benefits are it cooks evenly and makes clean-up easier.

June 2017 - Truro Farmer’s Market

For several years, there have been very few Saturday’s I was either working of had a full schedule and could not get into Truro. However, this past Saturday, Maurice and I had to take the dog to the animal hospital. We got done earlier that anticipated, so we dropped by the Truro Farmer’s Market.

I was totally amazed how much it has grown. We didn’t get there until around noon and it was packed.

If you haven’t been there for a while, or ever, I really recommend you take the time. Probably a great place to meet up with friends you haven’t seen for a while.

Changes in eating habits and emphasis on "buy local" certainly has helped vendors. Every stall was busy and there was lots of money changing hands, which bodes well for the local economy.

I was disappointed, no one was selling cabbage rolls, which I love to make. Not bragging, but I do get a lot of compliments. Maurice suggested, I should get a table and give it a try. He asked the price I would charge, if I did do it. I tossed out a figure and he said I was too low.

Later in the day, he had to go back into town, so he did some deli shopping from one of the large grocery stores. He couldn’t find cabbage rolls, but did bring home a few samples of other products. When I looked at the prices charged, I was amazed. For a small quiche, about three inches across he paid almost 50% more than I thought people would pay for a cabbage roll.

It’s got me to thinking. As a result, I thought I’d share my version. I’ve been making them so long, that I don’t have a recipe, so I can’t tell you ½ cup of this and one cup of that. You’ll have to be content to determine your own volumes. (When I make them, I normally make 50-60 at a time, then freeze them for later).

Here goes:

Cabbage – choose a firm one – probably the largest in the store. I boil mine, lightly salted until I figure it’s about half done. Remove from stove and let with in water for 20-30 minutes (cooler is easier to handle. Put cabbage on counter, or large roaster and gently remove the leave one by one. (Put leaves in the top of roaster.

If you get towards the centre and the leaves are too crisp and won’t remove easily, return to water and boil a few more minutes.

Meat filling I prefer lean or extra lean. Season (to your taste) with salt and pepper, minced or powdered garlic, perhaps a bit of cayenne pepper. (Some people like to had a bit of left over cooked rice). Occasionally, I’ll add a bit of tomato sauce or juice – just enough to make the meat mixture a bit moister. Mix all together. (Get in there with your hands, make sure there are no lumps of meat.

Rolls – Put meat mixture into one leaf. Put near base of leaf and roll tightly until all leave is used. Squeeze, lightly, to make sure it stays together. Then place each roll into bottom of roaster, which is very lightly greased.

Sauce - I use a combination of tomato paste, sauce and tomato juice. One or two 48 oz cans. Season your liking with salt, pepper, garlic (minced or powder) and cayenne or crushed red pepper). Pour over cabbage rolls and bake in covered roaster. I use the same one as I cook a turkey. 350 oven. Probably at least an hour, maybe two. A bit under cooked is better, if you are going to freeze.

If you have extra ingredients after using all the cabbage, you can always use for a meat loaf or put in the refrigerator and dream up another use, or use to make spaghetti sauce.

May 2017 - Mini Pizzas on the Grill

One day last week, even though I thought I noticed a couple of snow flurries in the air I was doing the usual work around the property: a bit of clean up; remove some of the debris winter’s winter deposited on the lawn; get the BBQ in position for the summer; replace an outdated propane tank, and a few other odd jobs, while "Moe" my Pomeranian shadow enjoyed running around, even though he was on a long leash.

After I went into the house, I started to think what "new to us" things we could try on the BBQ this summer.

My mind went blank, just as Maurice came in talking about a recipe, he noticed in the Port Greville area’s Shore Drive Development Association April 2017 newsletter.

After he printed it off, I decided what a novel idea, and a great project for the coming BBQ season. I must thank Barbara Aris, newsletter editor for making such a wise timely choice. I haven’t tried them yet, but I am sure will be a great diversion. If your family or friends enjoy, say a big "thank you" to Barbara Aris for her great editor choices.

  • Mini Pizzas on the Grill
    5 cups (22.5 oz) all-purpose flour (dough)
    1 tablespoon sugar (dough
    1tablespoon kosher salt (dough)
    1 teaspoon instant yeast (dough)
    2 tablespoons olive oil (plus some for
    shaping dough)
    1 ¾ cups room-temp water (dough)
    2 ½ cups organic tomato sauce
    1 tablespoon dried oregano (sauce)
    2 teaspoons salt (sauce)
    2 teaspoons black pepper (sauce)
    1 teaspoon red pepper flakes (sauce)
    1 teaspoon garlic powder (sauce)
    2 lb low-moisture mozzarella cheese
    1 0 cups various veggie/meat toppings

To make dough, mix flour, salt, sugar, and yeast together in a large bowl. Add in oil and water and stir with a large spoon until the dough forms a rough ball. Using your hand, dip it in water and vigorously work the dough until it forms a relatively smooth ball. This will probably take 3-4 minutes.

Let the dough rest for 15 minutes. Then turn it out onto a floured surface and knead it until it is very smooth, but not sticky. If it's too sticky, knead in more flour. If it's dry and cracking, knead in water a tablespoon at a time. Divide dough into 10 small balls. They should weigh about 4 ounces a piece. Lightly coat each dough ball with olive oil and let sit, covered, at room temperature for 30 minutes.

Then transfer to fridge for at least 3 hours or overnight. Remove dough from fridge 90 minutes before making pizzas.

Roll dough balls out onto a lightly floured surface until they are about 6-7 inches in diameter. If you want, you can roll out all the dough balls before starting to make them on the grill. Just set the prepared pizza rounds on clean baking sheets with a bit of olive oil.

Heat grill to medium-high and let get very hot. Add 3-4 pizzas depending on grill size. Let cook for 90 seconds. Flip pizzas and immediately add sauce, cheese, and toppings. Let cook for another 5 minutes, covered. Turn down heat to medium-low after you flip and top the pizzas. Remove pizzas and slice them up.

April 2017

We are almost out the nastiness of winter, although in April we get a couple of difficult days with wet snow which makes driving more dangerous that the dead of winter. Our salvation is we know the snow will not last long, as the sun is much stronger, and migratory birds are returning.

I haven’t seen any robins yet, but I am sure they are arriving in small numbers, or will very soon. The other positive note is that Saturday is a sure sign of spring. It will be "April Fool’s Day, so be careful how and to what you react to prior to noontime.

Now is the time to think about what vegetables or flowers you want for Canada’s 150 birthday, if you wish to get out of a habit and try something new. Seed packs are abundant in most retail outlets. If you choose not to plant seeds, you can wait for the garden centres to open, but now is the time to think about different varieties you wish to plant this year to change things a bit.

A while ago there was a great documentary on the Maitland Volunteer Fire Department. Sure I knew everyone there, and it was a great story. Even though it focused on this small brigade of 20 members, name of the community could be been changed as it would apply to any of the fire brigades in our area. I probably would not have the opportunity to hear the documentary again, but I understand it will be repeated on Monday, March 27th.

The highlight in many communities for the past few weeks and will continue into the first three weeks of April has been the many maple syrup breakfasts, brunches and events. It’s always a great feast, lots of local entertainment and the opportunity to stock up on the quantities of locally produced maple syrup to get us through another year.

If you are in a rush doing some of the things you traditionally do around the house this time of year, you might wish to try a bit different slow cooker recipe, I came across the other day. If you have sweet tooth maybe the family would enjoy an easy to make fudge recipe. Both are presented below.

Cowboy Crockpot Stew

  • 1 sm package of stew meat
  • 1 pkg sausage or kielbasa
  • 1 med onion chopped
  • 1 med potato chopped
  • 1 can baked beans, your choice

Place ingredients into a crockpot in the order shown. Cover and cook for 4 hours on high or 8 hours on low. If you are brave or have a desire for a particular spice, you can experiment to your own satisfaction. Preparation time: 10 minutes. Serves: 6 to 8.

Never Fail, Five Minute Fudge

  • 2/3 cup un-diluted evaporated milk
  • 1 tsp vanilla
  • 1 2/3 cup sugar
  • ½ cup chopped nuts
  • ¼ tsp sale
  • 1 pkg (6 oz) chocolate chips
  • 1 ½ cup diced marshmallows (16 med).

Mix evaporated milk, sugar and salt in saucepan over medium heat. Heat to boiling, then cook five minutes, stirring occasionally. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts. Stir 1-2 minutes until marshmallows melt. Pour into buttered 8 inch square pan. Cool. Cut into squares.

March 2017 - Sloppy Joes

Other than one week in February when we had storms than seemed to last the entire week, and was combined with the one day closure of schools due to NSTU’s first ever strike, Granted it only lasted one day and was sandwiched in between a Thursday storm, then two solid days of severe winter on Monday and part of Tuesday.

Earlier this week, the snow around here was piled as high as the bucket on the tractor could pile it, Then low and behold, the sun came out, the temperature increased, and combined with some overnight fog, the piles as of this afternoon are half the size.

Missing two days of work due to Masstown Market being closed on the Monday and Tuesday certainly didn’t help the pocket book, but at least with the market being closed, I didn’t feel guilty about sleeping in late, then basically doing very little all day.

Lately every time Maurice or I go to the grocery store, different cuts of pork have been on sales and I mean at rock bottom prices. I can’t believe the low pricing on two pork tenderloins to a pack. It’s been going on so long now that I’m getting tired of thinking of pork.

As a result I started looking around for something different. After checking the deep freezer, I found a package of hamburger. Then off to the cookbook for something different, other than meat loaf or making patties. As a result I stumbled on a great recipe for Sloppy Joes. We had just had turkey, and I had a package of hamburger sitting on the counter. So this month we are going to enjoy the almost traditional recipe I used to crave years ago, when Bradley was home and we wanted something quick.

Sloppy Joes - Ingredients

  • 1 pound of extra-lean ground beef or turkey
  • 1 onion, small diced
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 red pepper, small diced
  • 1 1/2 cup no-salt-added tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard powder
  • 3/4 teaspoon Salt for Life Sea Salt Blend Black pepper, cracked
  • 8 whole-wheat hamburger buns


1. Brown meat and onion in large sauté pan. Strain remaining fat and juices from pan. Add garlic, jalapeno and red pepper; cook about 5 minutes more. Stir in remaining ingredients. Reduce heat to simmer and cook 5 to 10 more minutes. Scoop 1/2-cup portion onto each bun and serve. Serves: 8 sandwiches

February 2017 - Chicken Dijon

The lack of constant frigid temperatures is sure having a good affect on the oil bill. Got our second one the other day and upon checking it was about $200 less. Of course the drop in price helped, but I shudder to think what it might have been had we been having a cold nasty winter.

After moving to the mainland and seeing how much attention Maurice give to the 4-H clubs and even gets columns of club news from some whose job is club reporter, I realize I wasn’t as lucky as some mothers who have children going through the 4-H process. My son and I lived in Westmount, a suburb of Sydney and 4-H was not available.

If there is one thing 4-H does, it trains youth in a variety of ways. I’ve heard many adults and business people say, finding 4-H on a resume is a plus for youth and many of them are much better workers and very mature for their age.

I don’t mean to editorialize, but the current AMADA contest which will give away four $15,000 prizes to 4-H Clubs is tremendous. Truro Agromart, Onslow needs to be congratulated on their partnership in the contest. If this area is chosen as a winner, the $15,000 in prize money will be used for much needed improvements at the 4-H barn at the exhibition grounds.

With prize money available, a local partner and monies designated for a worthy 4-H facility, everyone in Nova Scotia should get busy voting on a daily basis. To start your participation Google "thank a retailer" or go to www.thankaretailer.ca/vote. Then click onto the Eastern Canada button. Be sure to tell your friends.

Probably time to head into the kitchen and see what I can find for a recipe. With pork being so low priced, and seems like all the retailers are featuring pork, I wanted to think of something else.

As a result, I have chosen a chicken recipe.

Chicken Dijon

  • 4 boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 tsp olive oil
  • 1 cup minced green onions
  • 1 cup chicken broth
  • 1 tbsp dry white wine
  • 1 tbsp brandy
  • 2 tbsp  ch fresh tarragon or 1 tsp dried
  • 2 tbsp Jijon mustard
  • 2 oz low fat cream cheese

Place chicken breasts between 2 sheets plastic wrap and flatten. Season with salt and pepper. Heat oil over medium heat. Add chicken and cook 7-9 minutes or til no longer pink in the centre. Turn only once.

Place on warmed plate and cover with foil. Add onions, to same skillet, cook 30 seconds. Add broth, wine and brandy, stirring vigorously to loosen an brown bits from bottom of skillet. Add tarragon, mustard and cream cheese, cook 2 minutes or until slightly thickened.

Return chicken to pan along with any accumulated juices, cook 1 minute or till heated thoroughly.

January 2017 - Cookies!

It certainly has not seemed like Christmas. First in November it was too warm to think about all the jingle bells and the pressure we put upon ourselves to get "just the right gift" for everyone on our list. Then of course if becomes a budgetary item.

Along with the warm weather in late November spreading on into December, all of us as grandparents or parents and even students were concerned about what was going to transpire in the education system. Students and parents then had to deal with the fact we’d have a Christmas without the school concerts and sporting activities, including the many tournaments that occur over the Christmas holidays. Disappointment among the students was the biggest stresser for parents. Oh, how to pacify the youngsters and appropriately explain what was happening.

After we settled into a different Christmas season, Atlantic Canada was thrown into the midst of severe winter weather. Lots of snow and frigid temperatures, which last week in some areas dropped the thermometer to -24. One farmer in Glenholme let it be known that -24 was two degrees colder than any time last winter.

Wonder what’s ahead for us until mid-April. Surely, we won’t have an abundance of snow, then a period of Nor’wester winds that howl for days upon end. If so, I’m not looking forward to it.

With all the above, including work at the Deli in Masstown Market, I haven’t spent much time in the kitchen. However, realizing there are still a few more days to catch up on some Christmas baking, I went looking for some of the favourite family recipes from my days as a youth in Sydney.

100 Good Cookies

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter
  • 1 cup oil
  • 1 egg – unbeaten
  • 1 tsp vanilla
  • ¾ tsp salt
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 1 cup rice crispies
  • 1 cup coconut
  • 1 cup rolled oats
  • 1 cup chocolate chips
  • 3 1;2 – 4 cups flour

Cream sugar with butter and oil. Add egg and vanilla. Add remaining ingredients. Mix well. Roll into balls, press with fork. Bake in 350 oven for 10-15 minutes. Should make 100 cookies.

Christmas Cookies

  • 1 cup soft butter
  • ¾ cup brown sugar
  • ½ tsp vanilla
  • 1/8 tsp salt
  • 2 ½ cups flour
  • 1 cup almonds (Pieces or slices) Optional
  • ½ cup red cherries – cut into small pieces
  • ½ cup green cherries – cut into small pieces

Cream butter, add sugar. Add vanilla, salt and flour. Add cherries and form into balls. Bake in 325 oven until golden brown. Do not grease cookie sheet.



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