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December 2019 - A second submission!

They say everything works on a basis of threes. If so there is one still to come, as I’ve received the second recipe submission in a row. Can’t wait for someone to send along the third. Haven’t done any Christmas baking as of yet.

Decided I needed a break before the holidays so spent almost two weeks in Cape Breton. Glad to have been away from the television as Maurice had his eyes and ears clued to CNN to follow the Impeachment hearings. Of what I did see, it was the same thing over and over, as politicians worked hard to break every rule in the rulebook and to put national security at risk.

Although, I’m fearful sure hope that level of scull-duggery doesn’t flow northward towards Canada. The activities in the federal election causes me some worry with a heightened level of lack of trust and respect for other humans. Maybe now that we have a minority government, those in Ottawa, or feed into Ottawa will be forced to act with maturity and "come together" to address the many problems Canada faces.

Last month I mentioned Hazel Hill, because she had a fond spot for Maitland, with some relatives and friends over here, whom I also know. It was timely or ironic as my comment struck one chord, because her grand-daughter, Margie Hill-Dennis, sent in one of Hazel’s many delicious recipes. Thanks to Margie she sure saved my bacon as I was able to avoid a last minute panic to find something appropriate.

Here’s Hazel’s recipe for Whoopie Pie Cookies submitted by Margie Hill-Dennis:

Whoopie Pie Cookies

1/2 cup shortening

  • 1 cup white sugar
  • 2 egg yolks
  • 5 tbsp cocoa
  • 1 cup milk
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • Filling
  • 1/2 cup shortening
  • 2 cups icing sugar
  • 2 beaten egg whites
  • 1 tsp vanilla

Mix shortening, sugar and egg yolks together. Add dry ingredients, milk and vanilla. Drop on greased pan (or you can use parchment paper). The size of a small drop cookie. Bake at 350 degrees for 10-12 minutes or til the tops spring back. Let cool completely before adding the filling between. You can use a little food coloring in the filling, for a more festive look.

Gram used to make these a lot at Christmas. I have used this recipe and they are good, but, not as good when gram made them!! I wanted to share a recipe in memory of my grandmother, after I seen your comment in the last issue of the Shoreline Journal.

Gram was an amazing cook and baker, hard to duplicate.  

I suggest any of our readers and followers to look through the family heirloom recipes and do what Margie did. I will do as I did for her, publish with your comments and in memory of your relative.

November 2019 - Finally, a submitted recipe

I hope you exercised your right and got out to vote on October 21st. Maurice and I did some comparative checking on past elections in 2011 and 2015. We were amazed to find in 2011, the population of the entire riding was 87,895. In Cumberland-Colchester there were 69,188 eligible voters (2011) with 40,367 of them making the trek to the polls for a turn-out of 58.3%.

Data for the 2015 election was presented in slightly different format. The riding was redistributed in 2012 and through some voters going to other ridings, and out-migration the population dropped from 87,895 (2011) to 80,590 for the 2015 election. Along with the decrease in population, the number of eligible voters dropped from 69,188 (2011) to 64,923 (2015).

Ironic as it may seem Cumberland-Colchester, bucked the modern trend of less people turning out to vote, sending 6,143 more people to the polls in 2015 even though the number of eligible voters decreased by 4,265 from 2011.

I can not give you similar data for the 2019 election, nor name of the winning candidate as this column is being written two weeks in advance of election day. Even if I had waiting until after the election, the complete finer data with population, eligible voters and official results would not be available at press time. Of course election day evening or the next morning you will know who won, locally and nationally.

Let me get off politics and give you an outline of something that made me happy earlier in October.

When Maurice picked up the mail on October 4thy, he couldn’t wait to hand me a recipe from an unknown reader. Even though unsigned, I’ve decided to print for your consideration and use.

Frozen Cucumber Pickles

  • (NOTE: The writer added this note to the mailing: I brought this recipe home from a relative living in another province)
  • 3 Quarts cucumbers, sliced thin
  • 1 bunch celery – cut up
  • 1 lbs onions – cut up
  • 2 Green, 2 Red peppers – sliced in small strips
  • cup salt
  • 6 cups white sugar
  • 4 cups white vinegar

Method: Heat salt, sugar and vinegar till hot. (Do not boil). Pour over pickles, let stand overnight. In the morning put in plastic containers. Thaw out before use. I used empty used 1 cup size small containers.

Notes: These pickles can be made year round, as ingredients can be purchased or grown.

October 2019 - The Holiday Season is Around the Corner

As we look up and check the condition of the leaves, which Hurricane Dorian left us, we commence to realize the beating they took as massive winds swept through Nova Scotia. When I was growing up in Cape Breton, blankets of fall foliage seemed to reach their peak just in time for Thanksgiving.

However over the years the timing of reaching their magnificence seems have been delayed closer to Halloween. Climate change gradually started over three decades ago. The veracity of Dorian is not the only thing which disturbs me.

Trouble in the mid-east with bombings of oil facilities; daily revelations of ill-intended actions in the White House and now deep-rooted Canadian racism. I wonder where are we headed?

Equally appalling as climate change, humanity has become lax. We seem to have let ethics and beliefs on how to treat others to gradually erode. Unfortunately, when we reach the breaking point and say, "enough is enough" it will be our responsibility to accept we have arrived at this point, because we let things continue.

It is similar to not paying attention to a pimple until it turns into a boil. Shame on us!

As we prepare for the final gasps of summer with fall foliage all around us it is time to think about the holiday season. If we wish to maintain some of the family traditions, we need to think about the traditional Dark Fruitcake. Even though I am diabetic, I started searching for tradition. Here’s my choice for the month.

Dark Fruitcake

  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 1/2 cup dark molasses
  • Grated zest and juice of 1 orange
  • Grated zest and juice of 1 lemon
  • 3/4 cup brandy, rum, red wine, or grape or orange juice (Choose one).
  • 2 1/2 cups mixed dried or candied fruit of your choice (cranberries, cherries, dates, figs, dark raisins, apricots, candied orange peel)
  • 2 cups coarsely chopped walnuts and/or pecans
  • 1 1/2 cup dates
  • 1 1/2 cup currants
  • 1 1/2 cup golden raisins


Preheat the oven to 300F, and grease a Bundt or tube pan or a few loaf pans really well; coat with flour and tap out the excess.

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. In a large bowl, beat the butter and sugar for a few minutes, until light and creamy. Beat in the molasses and orange and lemon zest and juice.

Add the flour mixture in 3 parts, alternating with the brandy, rum or juice in 2 parts. Stir in the fruits and nuts and scrape into the pan.

Bake for 3 1/2 hours. "The cake may appear done at 2 1/2 hours; simply ignore this." If the cake is darkening too quickly on top, cover it loosely with foil for the last 30-60 minutes. Cool in the pan on a wire rack, then invert onto a plate. Store well wrapped at room temperature

September 2019 - It’s Pickling Time

Did anyone come up with a different recipe for Hodge Podge time? I was in Cape Breton most of the month enjoying some great times with family and friends. As a result I didn’t get in on Maurice’s craving for Hodge Podge.

He tells me he really enjoyed having a potful all to himself. Of course, he was at liberty to spice it up a bit and add more cream than I would wish.

Of course, Maurice never fails to surprise me. When my cousin, Rose and I made a one-day visit to Halifax, when we stopped in at home on the way back, there was Maurice hobbling around after his Sciatic attack. I immediately wanted to stay, but he insisted go back to the isle of my dreams to continue my visit and go to a family wedding as he had a walker and cane coming the next day, and would rather deal with things on his own.

My long term concern is he might not get full use of his left leg, as the knee just keeps buckling which adds to the problem he doesn’t have much lateral resistance and can easily turn an ankle. Even if it does improve dramatically, he will have to be very careful, especially on uneven ground, as it is easy to lose balance or turn an ankle and end up in a heap unexpectedly.

Mom's Bean Mustard Pickles

  • 16 cups beans
  • 6 cups sugar
  • 6 cups vinegar
  • 1 cup flour
  • 1/2 cup dry mustard
  • 1 tsp salt
  • 2 TBSP celery seed
  • 2 TBSP turmeric (ONLY use one)

Use one of the cups of vinegar to mix the dry ingredients. Mix these together and boil 5 minutes.

Cook beans salted as for dinner till crunchy, drain beans and pour into hot boiled syrup.  Cook for a few minutes.  Bottle while hot tightening lids as you fill each bottle. After jars have cooled and lids popped, be sure to tighten lids again when you clean the outside of the bottles.

August 2019 - Hodge Podge time - Was it hot enough?

Almost similar to last year, we were transferred from a cold, miserable, rainy June, to being thrown into the fire with extreme heat and high humidity. Yes we finally got a week of nice weather in early July to provide a preview of what was ahead.

The week of July 15th, it was like being in a bake oven. As bad as it seemed, we certainly did not experience the "heat dome" experienced by about 200-million friends to the south and parts of central Canada.

The weather didn’t break here until Sunday afternoon, when it clouded over and a thunderstorm rolled in. Within a couple of hours, we must have received a couple of inches. I can’t remember when it rained that hard.

As probably many of you know, I’ve been looking for a new lap dog, since early spring when my "Moe" got sick and that was the end. I thought I had struck it lucky when I learned someone needed to ‘re-home" a four year old Yorkie. We made a deal and I had him for a couple of days, but the previous owner missed him so much, he went back home.

I’m still looking for my new "four legged best friend".

Just before the heat wave arrived, we were able to convert four boxes into three batches of jam. Two strawberry and one strawberry-rhubarb. Actually Maurice did most of the work. When I commented, that is too much sugar, he decided to take over, as it was measured out accurately according to CERTO.

Of course, Maurice visited Truro Farmer’s Market on Saturday and you guessed it, he came home with a bag of HODGEPODGE ingredients. We have a good recipe, but I decided to see how it’s made in other regions.

It’s amazing the variations. Some included lots of garlic, shrimp and scallops. I did find one which seemed like a mid-winter one. Called Hodge Podge Chowder it used partial bags of frozen vegetables from the freezer. One to two cups of whatever you have: yellow, green beans; peas, broccoli, corn, spinach, etc. It suggested: 4 cups of beef broth; 28 oz can crushed tomatoes, plus garlic, salt and pepper to taste and grated parmesan cheese for sprinkling.

Here’s the recipe we used this week. Sure was yummy. A great change

Nova Scotia Hodge Podge

(Ingredients came in large bag, so we divided into two. Will make the second one within a few days. Determine size you want. Veggies about equal quantities of each.)

  • Green beans, cut into 1/3 or half.
  • Yellow beans, cut into 1/3 or half.
  • Peas in pod, snip ends, then cut to size include pods.
  • New potatoes, cut into 1,5" cubes
  • Fresh new baby carrots – cut to size
  • green onion with top, snipped to size.
  • Salt, pepper and parsley, to taste.
  • to cup butter
  • 1.5+ tbsp flour.
  • whole cream, milk.

In small amount of water simmer veggies in water with salt and pepper, until almost done. Do not drain. We combined butter and flour into frying pan, which we had just cooked burgers. (Extra oil and pieces of onions, added some zest). When thickened, we added cream and milk to make thinner sauce. Salt and pepper again to taste.

Pour creamy sauce over vegetables, and re-heat until thoroughly mixed. Add more cream or milk as desired. Serve and enjoy.

July 2019 - Can you believe this weather?

Finally, we got a week of nice weather. The type we have been urging to come our way for ages. The leaves are out, can almost hear the grass grow, and gardeners are in their glory. Their only lament is they are later than desired getting seeds I in the ground, and transplants forming neat rows.

But as much as we express dismay of the lateness of fine weather, remember last year. We worked like beavers gardening, only to have a June "killer" frost. Many had to start over, or replant a large portion of the garden.

As much as we enjoyed a week of fine weather, on Friday night we must have had two inches of rain. Saturday, was so cool and overcast, by mid-afternoon, I was freezing so had to turn the furnace on for a few minutes. Didn’t take long to get rid of the chill, but even so, can you believe this weather.

I suspect once the calendar changes over to July, we will be sweltering. I predict a streak of extremely hot weather, extremely dry and we’ll be wishing for at least one day overcast and wet.

Back to the weather at hand. One thing that has happened with all this cool, wet weather. Strawberries are about 10 days late. Maurice was telling me on Wednesday he was visiting one of the major strawberry producers in Great Village and the phone was ringing off the hook. Grocery stores were looking for berries. Even though berry picking was over a week late, one of the big box grocers jumped the gun featuring strawberries in their flyer, which had just been released that day.

This sent produce managers into a tizzy. They were spending most of their day searching for fresh Nova Scotia strawberries. Overhearing one side of the conversation, by the time you are reading this column, it appears berries in any amount will be happening now.

Look out for some extremely hot weather, which will ripen berries faster than they can be picked. No need to search for a recipe for strawberries, you either have a family favourite, or you will use the one on the CERTO bottle. However, I did start preparing myself. I went through my supply of empty bottles and have set aside enough for at least two batches. I’ve even got enough bottles for a couple batches when it’s pickling time.

I was gleaning through one of my binders searching for a quick idea should it turn cool again. I could warm up the kitchen by baking something. I chose "My Grandma’s Molasses Cookies", which I got from her many decades ago.

My Grandma’s Molasses Cookies

  • cup shortening
  • cup brown sugar
  • 1 egg
  • cup molasses
  • cup warm water
  • 1 tsp baking powder
  • 1 tsp baking soda
  • tsp salt
  • 1 tsp ginger
  • tsp nutmeg
  • 2 cups flour
  • cup raisins.

Cream together shortening and brown sugar. Add egg. Measure molasses and warm water together and add to the mixture. Add dry ingredients and mix well.

Drop by spoon onto greased cookie sheet. Bake at 350 over on middle rack for up to 15 minutes.

June 2019 - Dandelions growing, no black flies

I have always figured once the dandelions were in bloom, the black flies would be here in an abundance would indicate summer was at hand, but this year I’m getting confused.

Lots of dandelions, rain, cool weather, but without black flies irritating me, I am wondering, when summer weather will arrive. Of course there is hope, the frogs are chirping, so I will have to look for my patience attire and wait while.

Have you been out for a drive or on your way to work, early in the morning, and just happened to be close to where there is a Tim Hortons? Oh my heavens, the line up of cars waiting for the drive-thru. I could perk one at home quicker that waiting in line.

Just for fun, I pulled into the parking lot and went inside. The waiting line was almost as long. Immediately, I had pity for the staff. It was non-stop and they couldn’t brew a fresh cup quick enough. As I stood in line, I gazed out the window and the drive-thru line up got longer backing up until they were stopped out on the street.

Made me wonder the damage being done to the environment with all those idling vehicles.THE DAMAGE Then there was the safety issue for the non-coffee drinkers making their way to work, or heading to the ice-cream store which did not have a line-up.

After I left Timmies and was on the way home, I took notice of the coffee cups strewn along the roadway. Then my mind turned to wondering, if there were fewer drive-thru opportunities would the amount of garbage thrown from vehicles and littering our highways be much less? How long will it be before police or RCMP start to crack down on vehicles blocking traffic? Everything has a certain life-span, so I wondered how long it will be until there is formidable opposition to the convenience of a drive-thru? Will such a thing exist in 3-5 years?

My feeling is our environment would be improved with millions of tonnes less green house gases emitted, plus it far fewer volunteers would be needed to complete a successful Adopt-A-Highway program. What a joy to see less coffee cups thrown out vehicle windows.

Just a quick note to last month’s column: I have not found a lap dog. I’ll have to be patient. However, I have confidence it will happen.

I’ve had a couple of people ask me, for some recipes including maple syrup. I’ve gone back through those saved from my grandmother and mother and I came up empty. However, I looked into some recipes from Maurice’s mother and came up with one. I bit unusual, but would possibly meet the desires of a "maple syrup addict".

Maple Syrup Dumplings

First you need to look up or use this recipe for Basic dough for shortcakes or dumplings.

  • 2 cups flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • tsp salt
  • 1/3 cup butter or margarine
  • 1 cup milk

Stir dry ingredients together. Cut n butter or margarine with two knives or pastry blender until mixture is crumbly. Make a well in dry ingredients and pour in milk. Toss mixture lightly with fork until liquid is absorbed. Use as directed in recipe.

Maple Syrup

  • 1 cups maple syrup
  • 1 cups water

Pour syrup and water into heavy saucepan. Bring to boil. Drop spoonfuls of dough lightly on top of boiling syrup. Cover tightly and let boil over medium heat, about 15 minutes. Serve immediately. YIELD: 6-8 SERVINGS.

May 2019 - Lawn is getting greener and weeds are growing

One day it is spitting snow along with the heavy rain, then the next day the sun comes our warms up and you can also hear the weeds grow as the lawn gets greener. If anyone was worried about the level of water in their well, they should be able to relax. With all the rain we have had in the last two weeks, a quick check should find them almost full to the brim.

The ground is too wet and we are about four weeks away from when it will be okay to set out some transplants or plant seeds. Always nice to get an early start, but sometimes, like last year, haste actually leads to double the work. Remember last June’s heavy frost?

Let’s hope we don’t suffer the same tragedy.

Last week I posted on my Facebook page, I have decided, I need to get another lap dog. My last one, a 6 lbs Pomeranian, got terminally ill, so I had to put him down. I’d had him since he was about 8 weeks old. Didn’t live all that long, he was almost sick, but like humans, they occasionally suffer from a terminal disease.

Maurice also put a posting on the Shoreline Journal Facebook page, but to date no success. I am not concerned about the breed, as long as in the 8-9 lb range and gets along with cats. Could be a pup, or an adult which needs to be re-homed. Occasionally seniors to who are moving into a different style of residency need to find a new home for their four legged friend.

Easter Monday, Maurice and I went to his daughter’s to deliver some Easter treats to all, including the grand-daughter, then stayed for family dinner. Shannon made a special dish I was not aware of. Whenever she is going to a family pot-luck, her specialty, Marshmallow-Sweet Potatoes is always requested.

I didn’t watch her make it, but as I remember, she boiled the cubed sweet potatoes, mashed and seasoned them, with a couple pats of butter. Then she turned into a casserole disk, covered with a lay of miniature marshmallows put into the oven long enough to re-heat and melt the topping.

Personally, I’m not a sweet potato fan, but overall it was quite tasty. Maurice really liked it so Shannon packed up the left over and sent it home with him.

After thumbing through my various binders of collected recipes, my eyes fixed on "Mary’s Lemon Loaf", which I obtained about 30 years ago, and brought along with me from Cape Breton nearly 18 years ago.

Mary’s Lemon Loaf

  • 1 c sugar
  • c shortening
  • 2 eggs
  • c milk
  • 1 c flour
  • 1 tsp baking powder
  • tsp salt
  • c nuts
  • Rind of 1 lemon
  • c sugar
  • Juice of 1 lemon

Ceam shortening and sugar. Add eggs. Mix dry ingredients, alternating with milk. Add nuts and chopped rink of lemon. Bake at 350 in loaf pan for one hour.

Dissolve cup sugar n juice of one lemon. Pour over loaf, immediately, upon removal from oven.

April 2019 - Say Thanks for Warmer Weather

Now that we’ve moved to daylight saving time, I appreciate the longer evenings. I’m not one to get up at the crack of dawn, but sure enjoy not having to eat supper when its dark outside. Of course with the time change there was a sudden much needed change in the weather.

Although not shirt sleeve weather, or warm enough for just a sweater, but sure is nice not to have to bundle up and still freeze even though wearing a couple of sweaters and heavy winter jacket. Even better is disappearance of sheets of ice which meant high risk of falls and broken bones.

Hopefully, weather improves enough so I can get outside soon and don’t have to listen to all the "breaking news bulletins" about a new political crisis in Ottawa or Washington. I wish somebody could tell me why politicians, and I mean all of them, suddenly, once they get elected, change their appreciation for truthfulness, transparency and adherence to the "Golden Rule".

My expectations from other people is to treat me like I treat them – with honesty, directness and transparency. Equally amazing is how about four years later they can come around expecting me to be excited about supporting them again. If that is what they call a litmus test, unfortunately everyone of them failed.

For this month’s recipe, after thumbing through hundreds of recipes, I’ve gathered up over the years, I chose "Lemon Chicken Rice Skillet". I find the lemon adds just enough tang to the rice to make it more than enjoyable.

Lemon Chicken Rice Skillet

  • 4 boneless chicken breasts
  • Salt and pepper
  • 1 tsp garlic powder
  • 1 tsp diced parsley
  • 2 tbsp uncooked rice (Jasmine)
  • 2 cup chicken broth
  • 1 tsp lemon zest + 3 tbsp lemon juice
  • 1 tsp dried parsley
  • 1 whole lemon, cut into slices.
  • Butter, as required.

Heat a large skillet (with lid). Season chicken with salt and pepper, garlic powder and parsley.

Add butter to the skillet and cook chicken in hot butter until browned, but not cooked all the way, (about 2 minutes on each side). Remove chicken and set aside.

Add rice, chicken stock, lemon zest, lemon juice and parsley to hot skillet. (Cook on mid-heat). Let rice come to a small boil, then simmer. Then place chicken on top of rice. Cover with lid. Let cook 20-25 minutes or until rice is tender.

Serve with choice of vegetable. I prefer carrots, but Maurice prefers asparagus or whole green beans.

March 2019 - The sun is Brighter and Stronger

Even though the sun is brighter and stronger, I firmly believe we still have 4-5 weeks of winter. If you think about it baseball teams we are in early stages of spring training. Not that I am a baseball fan, but when the Blue Jays play their first home game in Toronto, we normally have a snow storm within two or three days either before or after.

When the sap starts running, it won’t be long until there are a number of community maple breakfasts. They are always a lot of fun, great food, good local music and lots of locally make product.

Speaking of music, should not forget Bill Elliott has been nominated in the Jazz category for the ECMA’s. He’s released a new CD in Bass River at Victoria Hall on February 17th. Maurice got some photos, then prepared the headline story for this issue. On stage with Bill was brother, Mike; cousin, Bruce and his long time Cape Bretoner friend, J.P. Cormier. The awards will be presented in Charlottetown on May 1-5. Maurice has sent a note to Natalie asking if he might be able to attend the 9th Annual 90 & 90+ Birthday Party in Economy on May 11th.

Maurice thought if we can recognize those from along the shore who are 90 or older, it might be a good gesture to invite Bill and his troupe, since the Elliott’s have spent over 50 years entertaining those along the shore.

With Bill’s father, Carl and his mother’s group providing their first volunteer musical in 1940, some of the celebrants would have been teenagers. Most interesting how things come full circle.

Not often that Maurice and I get a large family gilt for Christmas, but we were visiting his daughter and her family in Porter’s Lake. They had recently got one of the new Power-Air-Fryer Ovens. We were impressed, so we made the plunge.

Since it has a rotisserie, Maurice came home with some whole BB-Q chickens. It did as good a job as if we got one from the grocery store. I know Maurice likes Chicken Cacciatore so I went searching. I enjoy a tomato sauce, so here’s my choice for this month.

Chicken Cacciatore 


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 large green pepper, cut into strips
  • 1/2 pound sliced fresh mushrooms
  • 1 can (28 ounces) tomatoes, cut up and juice reserved
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 cup dry red wine or water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • Hot cooked pasta
  • Grated Parmesan cheese


Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.

In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. 

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165, stirring occasionally.

February 2019 - Days are getting longer

Every day daylight lasts approximately two minutes longer. We can count our lucky stars. I can’t wait for another two months to pass and the sun gets stronger. By then, it will be much more comfortable. As you can detect, I don’t like winter.

Overheard an oil delivery man telling a friend, this winter the degree days have been stronger. Simply means we are putting through the furnace to keep warm. Most furnace oil companies are smacking their lips, as this year the degree days have been much more in their favour thank they have been for six years.

When I was complaining how cold it was Maurice reminded me that about 16 years ago, in January / February there was strong North-Westerly winds for about 10 days. He said he was never so cold. Thanks heavens we have not had much in sustained strong winds for a long period of time as I would have been very uncomfortable.

Whenever it has snowed, we get a couple of days with warming temperatures, more snow, then 24 hours of rain to take away the snow, but leaving everything covered in a sheet of ice. As a result I have spend most time inside, watching curling and tennis, rather than venturing out to put my brittle bones in danger.

I’ve given up watching corruption unfold south of the border. I don’t agree with all that is going on in Canada, but I’m glad, I don’t have to put up with the antics in USA. Although I would enjoy a couple of weeks of Florida sunshine, this time of year.

Heard on the television one day, the emergency departments in Halifax were overloaded and people were waiting for hours. Most common ailment was broken hips and other fractures due to icy sidewalks. Thankfully, I was able to stay inside.

This winter, I have had two or three cravings for Chili.

Here’s a recipe, I’ve made before from the Five Rises Cookbook. Thought I would share with you, as it’s always a family treat. If you make enough of it, it is easy to heat up and serve the next day.

Chili Con Carne

  • cup vegetable oil
  • 1 cups coarsely chopped onions
  • 1 tbsp finely chopped garlic (Garlic powder will do)
  • 1 lb ground beef
  • 1 tsp salt
  • 3 tbsp chili powder
  • tsp oregano
  • tsp pepper
  • Pinch – cayenne pepper
  • 5 1l2 oz can tomato paste
  • 3 cups beef broth
  • 2 – 19 oz cans red kidney beans

In saucepan, cook onion, and garlic in oil over medium heat. Add meat and brown. Add seasonings and tomato paste. Stir well and add beef broth. Bring to a boil, partially cover and simmer for 45 minutes, stirring occasionally. Add well drained beans and cook 215 minutes longer. Serve with crusty bread and a salad. Cooking time is about an hour. Serves 4.

January 2019 - Less than a week until Christmas

Where did the time go? It seems like yesterday, we thought "there’s lots of time" so no need to rush for Christmas. As you are reading this month’s submission there is less that a week before Christmas, or if you got busy, trying to catch up, maybe the "big" day has come and gone.

If it has past you probably are like me, can’t wait to take down the decorations for another year. At least I won’t have to wait for January to bring the bills. Followed my own rule made a few years ago, "if it’s for Christmas, it has been paid before I brought it home". What a nice feeling compared to 30+ years ago, when Bradley was wee one.

I haven’t been spending much time in the kitchen. I hate winter and it came much too fast, and with several cold windy days. Since I haven’t won the lotto and can’t afford to find much warmer climate, guess I’ll have to hibernate until spring comes.

Maurice and I are not much for deserts and sweets, but I do like my chocolate. Maurice would rather go back for seconds, rather than clear a path for dessert. But I must say he has the occasional craving.

One of his favourites is Radio Pudding. The name might sound odd, and no you don’t par-boil or bake an older radio.

The recipe is out of Barbour’s Cook Book from probably the 50’s or 60’s. It’s easy to make and is best served warm.

Radio Pudding

  • 1 cup flour
  • cup white sugar
  • 1 tsp soda
  • 2 tsps cream of tartar
  • tsp salt
  • cup raisins (optional)
  • cup milk
  • tsp vanilla.
  • Sauce for pudding:
  • cup brown sugar
  • butter size of walnut
  • 2 cups boiling water

Pour sauce over dough – do not stir. If your oven runs hot, either reduce time, or add a few tablespoons boiling water. Want to create lots of sauce and to keep the dough / pudding moist. Bake in 350 oven for 30 minutes.



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