Welcome to Dorothy's Kitchen Korner

By Dorothy Rees

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/ .

If you have a favourite family recipe and would like it published in the April  2019 issue, please send on or before April 14th. 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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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 & 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