Welcome to the Kitchen Korner

I’m always in need of recipes. I’m trying to be an optimist. Think fiddle heads or BBQ. If you have a favourite family recipe, please send by April 21st, for the May issue. Regular mail should go 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 2020 - 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 and we’re done with it!! Yes, we had some undesirable days, but in an overall aspect, this winter was not as cold as it could have been. Occasionally tThe snow has helped insulate us and we’ve probably burned less furnace oil than last year, which is good because the price was higher than last year.

March was horrible in a way we have not seen before. It started in February, but the Covid-19 virus shut down most of North America. Schools were shut down for at least two weeks following March break. Most pundits and parents agree it is unlikely students will see the inside of a classroom until September, maybe longer.

Premier McNeil became dedicated to updating the public every day at 3:00 pm with a news conference. Even though his messages were not good news, he provided a lot of information and it sure instilled calmness across the province. Naturally people did not like having to self isolate; non essential businesses were mandated to close. Any eatery with sit-down seating was closed, but those with drive-thru or take-out services could operate. When barber shops and hair salons are not allowed to open their doors, we are liable to look like hippies from the 60’s when this is over. Closing the provincial borders and requesting people separate themselves from others by at least six feet shows the seriousness and potential disasters.

Two things come to mind, with staying home will we have a population explosion in November and December? For those who were not proficient, many people have had to take a crash course in home cooking. For those of us who are long in the tooth, preparing family meals was life as usual. With many people hoarding there were a number of things not available on Saturday, March 21st: flour, evaporated milk, pasta noodles, envelopes of yeast; chicken leg quarters or breasts, and hamburger.

Here’s a tasty and healthy meal, which is relatively easy to prepare. This month’s selection is "Chicken Cacciatora" which 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

Coat 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 pour 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. For a vegetable anything is fine, but for colour on the plate something green is recommended. Fresh asparagus, green beans or broccilli fit nicely.


March 2020 - Lucky so far...

Occasionally, we get lucky. So far this winter, we have been extremely lucky in comparison to last winter. All along we feared, snow storms and accumulation might rival previous years, but so far we have escaped its rage. Sure we’ve had a couple of storms and students have had been able to enjoy a few storm days.

Now that we are into March, as bad as it might get, there’s only about six weeks left and the sun will be so strong any amount of snowfall won’t last long. During the nine years Maurice commuted daily from Maitland to Halifax-Dartmouth he always dreaded the storms in April, because more often than not, each storm was wet packy snow making driving treacherous.

Other than work, I haven’t done much since last writing and no, we’ve not had a stormy Sunday, so Maurice has not made the Dark Fruitcake yet, but assures me he will with or without a storm. With all the smut, lies and dirty politics south of the border, I wonder if there might be an increased number of Trump-Dodgers moving to Cumberland-Colchester now that a $60.2-Million broadband initiative has been announced.

It seems a large number of Americans are serious that if Donald J. Trump is re-elected in November, they are out of there. It’s even been a boom to Cape Breton realtors, and other realtors around the province with a constantly increasing number of serious inquiries about purchasing property. Some of those who apparently are well heeled, have inquired about starting businesses.

With broadband coming over the next three years and the proposed Cliff of Fundy GeoPark expected to get UNESCO approval in April, the economy of Cumberland and Colchester Counties should be on the upward swing for the next decade or so. Economic development officials at the two counties who are peering into their crystal ball see nothing but good. However, they do have a major concern. Will the career training institutions get ahead of the ball and offer training so we have a trained labour force when existing businesses or those willing to start or relocate need them?

With the high cost of vegetables this winter, I noticed that cabbage is not too bad, so it made me think about a Cabbage and Macaroni Salad recipe, which Hazel Hill forward several years ago. In fact a nice home-made salad is a nice break during the winter.

Cabbage Macaroni Salad

Ingredients:

  • 1 - 8 oz box of ring or small shell macaroni
  • 3 cups grated or chopped cabbage
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 cucumber, chopped
  • 2 stalks celery, chopped fine
  • 1 red pepper, chopped, (Optional)
  • Cook macaroni to desired tenderness. Drain and let stand few minutes cool. Add cooked macaroni to other ingredients and let stand, while preparing the dressing.

Dressing:

  • 1 cup salad dressing
  • 1/3 cup vinegar
  • ½ cup sugar
  • Mix these three ingredients together. Be sure to stir long enough to ensure all the sugar is absorbed into the fluid. This makes a very large salad. If you wish adjust recipe to make only half.

Even though you will have salad left over add the dressing to all the vegetable ingredients. This recipe keeps well in the refrigerator.


February 2020 - Two Previously Published Recipes.

I won’t go on about the weather, or what happened during the last month, like I normally do because I am so agitated with what has been happening in the political world. Lately CNN has been spending an untold number of hours with the Impeachment process.

I’m not a political animal like Maurice, but I occasionally listen to some of the comments. To me the entire process is like nothing I have ever seen or heard before. When I sit back and think about it, both sides seem to be as deceiving and sly as the other, although I do understand the DEMS are promoting ‘protecting the constitution’.

To me it is hard to believe after the impressive testimony from the professionals in the various departments has failed to alter or change public opinion. Seems like everyone is polarized and unwilling to change their thought process contrary to the preachings from party officials.

The irony of the entire situation is what will the millions of voters think of the actions and beliefs held by both parties, when it comes time to vote in November 2020. I’m sure if something of a similar nature occurred in Canada, people would be changing how they think or would vote.

Perhaps you might think I’ve become lazy but decided to review some of the more famous recipes published in the last couple of years. The first was from the late Chris Urguhart who submitted:

Cowboy Casserole

  • 1lb hamburger
  • 4 potatoes
  • 3 to 5 carrots
  • 1 large onion
  • 1 can baked beans in pork & molasses
  • 1 can tomato soup

Place a layer of potatoes sliced thin, with a few dabs of butter in the bottom of a casserole dish. Next place a layer of carrots sliced thin.

Then add a layer of onions, sliced thin. Cover with hamburger using your choice of spices. Then cover with baked beans. Lastly, cover the whole lot with tomato soup. Cover dish and bake in 350ºF for about an hour, until potatoes are cooked through.

One week John MacLean sent along a recipe which Jeanette Bartlett had sent to his family, with the following note: ‘Some expressed interest in the icing used on your Dad’s birthday cake – here is the recipe":

Corner Brook’s Mystery Icing

  • 1 cup boiling water
  • 1 Tbsp white sugar
  • 2 rounded Tbsps custard powder (eg Bird’s), mixed with a little cold water
  • Lemon or orange flavoring
  • 1 cup butter
  • ½ cup white sugar

Procedure:

In a small saucepan, dissolve 1 Tbsp sugar in the boiling water. Add dissolved custard powder to water-sugar mixture and cook until colour changes, stirring constantly. Let cool. Add flavouring. Cream butter well; add ½ cup sugar a small amount at a time, beating until very creamy. Add custard mixture, a teaspoon at a time, beating well after each addition. The recipe can be found in the 4th edition of ‘Corner Brook’s Favourite Recipes’, Bentley Club, First United Church, 1960.

Before I close off, Maurice & I hope that all are enjoying a Happy New Year, filled with good health & prosperity.


January 2020  Two previously published recipes

I won’t go on about the weather, or what happened during the last month, like I normally do because, I am so agitated with what has been happening in the political world. Lately CNN has been spending an untold number of hours with the Impeachment process.

I’m not a political animal like Maurice, but I occasionally listen to some of the comments. To me the entire process is like nothing I have ever seen or heard before. When I sit back and think about it, both sides seem to be as deceiving and sly as the other, although I do understand the DEMS are promoting "protecting the constitution".

To me it is hard to believe after the impressive testimony from the professionals in the various departments has failed to alter or change public opinion. Seems like everyone is polarized and unwilling to change their thought process contrary to the preachings from party officials.

The irony of the entire situation is what will the millions of voters think of the actions and beliefs held by both parties, when it comes time to vote in November 2020. I’m sure it something of similar nature occurred in Canada, people would be changing how they think or would vote.

Perhaps you might think I’ve become lazy but decided to review some of the more famous recipes published in the last couple of years. The first was from the late Chris Urquhart who submitted Cowboy Casserole.

Cowboy Casserole

  • 1 lb hamburger 4 potatoes
  • 3 to 5 carrots 1 large onion
  • 1 can baked beans in pork & molasses 1 can tomato soup
  • Place a layer of potatoes sliced thin, with a few dabs of butter in the bottom of a casserole dish. Next place a layer of carrots sliced thin. Then add a layer of onions, sliced thin. Cover with hamburger using your choice of spices. Then cover with baked beans. Last, cover the whole lot with tomato soup. Cover dish and bake in a 350’F oven for about 1 hour, until potatoes are cooked through.

One week, John MacLean sent along a recipe which Jeanette Bartlett had sent to his family, with the following note: Some expressed interest in the icing used on your Dad's birthday cake - here is the recipe".

Corner Brook’s Mystery Icing
 
1 c. boiling water

  • 1 Tbsp. white sugar
    2 rounded Tbsp. custard powder (e.g. Bird’s) mixed with a little cold water
    Lemon or orange flavouring
    1 c. butter
  • ½ c. white sugar

Procedure:

  1. In a small saucepan, dissolve 1 Tbsp. sugar in the boiling water.
    Add dissolved custard powder to water-sugar mixture & cook until colour changes, stirring constantly. Let cool. Add flavouring.
  2. Cream butter well; add  ½ c. sugar a small amount at a time, beating until very creamy.
    Add custard mixture, a teaspoon or two at a time, beating well after each addition.

The recipe can be found in the 4th edition of "Corner Brook’s Favorite Recipes", Bentley Club, First United Church. 1960.

Before I close off, Maurice and I would like to wish all Shoreline Journal subscribers, families and readers a VERY MERRY CHRISTMAS and Happy New Year filled with good health and prosperity in 2020.


 

 

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