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Sometimes it is worth looking at the past as reminds us what we were excited about, but through time have been forgotten. While doing some research for old recipes, I was reminded of an initiative, about seven years ago, when a significant number of old Nova Scotia Recipes, which have been passed down for many generations was uploaded to the internet. The Nova Scotia Archives, which does a fantastic job recording Nova Scotia’s history provided a new online resource, What's Cooking? Food, Drink and the Pleasures of Eating in Old-Time Nova Scotia, includes digitized copies of about 1,000 old handwritten or early printed recipes, 17 cookbooks, as well as recipes found in newspaper supplements in the mid-20th century. The recipes, which date back to the late 1700s, can be found online at http://novascotia.ca/archives/cooking

October 2023  Kitchen Korner - The Holiday Season is Around the Corner

As we look up and check the condition of the leaves, which Tropical Store Lee left us, we commence to realize the beating they took was not as massive from the winds of Dorian in 2019 and Fiona last year. In historical fashion blankets of fall foliage have seemed to reach their peak just in time for Thanksgiving. With three weeks to go for Thanksgiving, the amount of colour is sparse. However over the years the timing of reaching their magnificence seems have been delayed closer to Halloween. Lateness from Climate change gradually started over three decades ago. The veracity of the hurricanes in the last three years and torrential rain this summer is disturbing, but is not the only thing which disturbs me.

Trouble in the many places around the globe, Russian continued destruction of Ukraine, mass showing in USA, and daily revelations of ill-intended actions of many in Canada is becoming more deep-rooted. 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. I wonder if home-made fruit cake is retaining its popularity. 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

Directions:

Preheat the oven to 300°F, 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. If you were ambitious and did yours early, try wrapping it in rum-soaked cheesecloth – several layers, then two layers of aluminum foil. Store well wrapped at room temperature perhaps in metal cookie tin.

September 2023 Kitchen Korner - Hurricane Season & Schools In

The past few weeks we’ve very unusual. Two of the last five we have had torrential rains and devasting flooding causing millions of dollars of damage to homes and property. Not only did four people – two adults and two children lose their lives, the damage to highways and bridge was unprecedented.

Even Maitland did not escape. There were two significant washouts on Highway 215 in South Maitland. At the end of the Rock Road heavy flooding caused a creator – 30" by 30" feet and least 30 feet deep. The other site just 100 feet down the road was not as large, but was still a gaping hole across both lanes.

Initially to get to Truro residents from Maitland & Noel areas had to detour to Kennetcook head out to Cheese Factory corner to get onto Route 14, then to Milford. An extra distance about 80 KM. Normally they could have headed toward Kennetcook, taken the Georgefield Road to Shubenacadie but it was impassable for the first week.

It took nearly two weeks for repairs to be completed at South Maitland opening Hwy 215 to Maitland. Repairs were completed on Friday, August 4th, but lasted only 18 hours, when another rain storm causing flash flooding in Truro just past noon on August 5th also caused a wash out in South Maitland. It took four days for repairs to re-open the road.

Yes, we’ve complained, as usual, about the weather……. Humidity, rain, heat and feeling uncomfortable. Think about the total destruction in Hawaii, with possible loss of over 1,000 people from high winds and wild fires. Count your blessings, we are lucky.

Hurricane season is just around the corner, so get prepared. I’m happy to stay 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 binder of hand written recipes collected 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. Luckily had some cubed beef in the freezer.

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.

At our first event, we enjoyed the company of and fed over 100 birthday celebrants, and one or two family members, or friends who were acting as driver, or caregiver. However, as time went on and life took it’s toll, the numbers dropped by over 50%.

Then we were all inflicted with CoVid-19, which brought similar events to a screeching halt. Having been forced to curtail the enjoyable event for three years, it’s been hard to get restarted. Like even a good show on television, I believe with the dropping numbers, it may have run a very successful course and CoVid may have occurred at the appropriate time.

I have been trying to come up with an appropriate event but the brain just hasn’t been working that great lately. Ideally, something which could become as iconic as the 90+/- birthday party, and could be held around the same time – on Saturday of Mother’s Day weekend.

We’d like to start something of interest along the shore, and are open for suggestions. If anyone has thoughts of something they feel the Shoreline Journal should organize and sponsor for the benefit of many along the shore, please contact Maurice Rees, publisher at 902-647-2968 or email: maurice@theshorelinejournal.com with your idea.

Even though its been a nice spring with a warm day or two, then back to colder weather and threatening snow flurries. Actually, I am waiting for warmer weather, but that will also be the start of black fly season. If we wish to head into the kitchen its time to think of a recipe. With Mother’s Day held a couple weeks ago, I’ve come across a special recipe, which for lack of a better name, I will call "My Mother’s Favourite". It’s simple to make, throw it in the oven and it’s a complete meal.

"My Mother’s Favourite"

(Problem with this recipe, I don’t have quantities. With your years of experience knowing your family’s love of food, I’m sure you will adjust accordingly. Primarily depends on how many sausage links, or how much I want to make)

• Potatoes – peel and slice as if scalloped potatoes
• Large Onion – (maybe two) – peel and slice like potatoes
• Italian or hot sausage – (at least a pound – more if you wish) – slice like a tooney – ¼" maybe bit thicker
• 28 oz Canned Tomatoes (More tomatoes if very large casserole)
• 5 oz can tomato paste or 14 oz can tomato sauce
• Tomato Juice – top up to cover
• Seasoning – salt and pepper, plus your favourite.

Put all in your casserole or baking dish, except tomato juice. Stir until all mixed up and tomatoes are crushed, if you chose whole tomatoes. Add tomato juice to cover.

Cover casserole, place in 350 oven. Cook until potatoes are softened or cooked the way you like. Under cook potatoes a bit, if you are going for leftovers or freeze.

(Make an extra large casserole to ensure enough left to put in the freezer for another easy to prepare meal).

April 2023 - Cabbage and Meat Layered Casserole

Every day one’s head spins when trying to figure out where the world is headed. In two and half months since turning the calendar for January there have been 110 mass shootings south of the Border with 150 people losing their lives. Why can’t measures be taken to reduce access to high powered military-style guns and/or high capacity magazines?

Yesterday’s news included two police officers killed while responding to a domestic call in Edmonton. They were short before having a chance to reach for their side arms. The 16-year-old seriously wounded his mother, then ended his own life.

Every day or so there is something been very discouraging. I am yet to figure out where society is heading and how we are going to solve problems.

On a positive side we are lucky we live where we do. It’s been a mild easy winter; no torrential rainfalls, flooding, or tornados, which have been devastating most of continental USA, especially California and adjoining states.

In the USA and Canada not mention other democratic countries, systems need to be overhauled and soon. More attention must be paid to and the stigma concerning Mental Illness eliminated. I fail to see why it would not be possible in cases of mental illness, or a person suffering with depression, and multiple police calls to the residence could not be put into a database available to all departments nation-wide. I don’t think assault rifles should be sold to someone who is mentally ill or a criminal record, particularly to a teenager who is not legally permitted to buy beer or liquor.

Because we live where we live and do not have to fear a bomb or another form of armed aggression dropping in our kitchen, perhaps it is time to head there to see what kind of mess can be made.

Recently, I have had a craving for cabbage rolls. I was reminded of them, when I noticed some fresh cabbage in the grocery store the other day.

One of the things which always irritated me is what to do with all the smaller and broken cabbage leaves. As a result I bought a small one, so I only had to deal with smaller leaves in the beginning. When I got home I started browsing through "The Best of Cooking" which contains over 600 illustrated recipes, I came across what I determined would be the solution, "Cabbage and Meat Layered Casserole". I determined my problem of too much cabbage was solved. I was impressed, so here it is.

Cabbage and Meat Layered Casserole

• 1 small white cabbage
• 1 stale roll
• ¼ cup water
• 1 lb ground meat
• Pinch of grated nutmeg
• ½ teaspoon celery salt
• 2 teaspoons paprika pepper
• 1 teaspoon salt
• 1 red pepper, sliced
• 2 tablespoons butter
• 3 tablespoons all purpose flour
• 2/3 cup beef stock
• 5 tablespoons cream
• 5 tablespoons grated cheese
• If you don’t already have cabbage from making cabbage rolls, core cabbage and separate the leaves. Cook in boiling salted water for 15 minutes. Drain. Soften the roll in the water; squeeze out; break into small pieces.
• Mix the meat with bread, nutmeg and seasonings. Arrange half the cabbage leaves in a greased ovenproof dish. Top with half the meat mixture and half of the sliced pepper, then repeat for another layer.
• Melt the butter. Stir in flour and cook for one minute, Stir in the stock, bring to a boil and simmer, stirring until thickened. Remove from heat and stir in the cream. Pour over the meat mixture and sprinkle on the cheese.
• Bake in 400 oven for 35 minutes. Serves 4-5. Ideally serve with mashed potatoes, or rice.

February 2023 - Chicken Curry with Vegetables

When I last wrote, we were awaiting Christmas. Now that’s long past, decorations are all put away and for some the bills for excessive Christmas spending are starting to arrive. Don’t know about you, but all my presents were paid before they were wrapped.

However, the largest expenditure I made was a new Roku television for my daughter and two grand-daughters. They are moving into a new apartment at the end of January and she needed a "smart" television. At least the girls will be able to watch a variety of programs even though cable service does not exist.

During the week between Christmas and New Years, it was time for some rest and very little work. With the January issue delivered before Christmas, the additional week is about the only opportunity to get an extra week before deadlines for the February issue.

Looked back over previous columns and found one from about five years ago that contained a favourite recipe, which I had forgotten about. Decided it was time to get busy in the kitchen, as this recipe if far from usual fare at Christmas time. Originally found a very similar product / recipe on a trip to the Saint John, NB city market, which is well worth spending a morning there if you are in the city.

The ambiance of enjoying a few hours in Canada’s oldest city market is most enjoyable. Great Variety of vendors, and lots of places to get a snack or full meal and cozy places to indulge and do some people watching.

Hope you want to experiment in a new recipe developed in your own kitchen. During winter the aroma of curry throughout the house is a great change now that the Christmas tree has been evicted but the smell of a balsam fire or pine tree still lingers.

Chicken Curry with Vegetables

• 2 tblspns Vegetable Oil
• 2 1/2 tbspns Curry Powder
• 1 yellow onion, sliced with grain
• 2 chicken breasts, cut into cubes
• Salt and freshly ground black pepper
• 1 ½ cups broccoli florets
• 1 ½ cups chopped carrots
• 1 tsp dried basil
• 3 cloves garlic, minced
• Zest of ½ lime
• 1 ¼ cups coconut milk
• ¼ cup chicken stock
• 14 ounce can diced tomatoes
• Lime Wedges, for squeezing.

Cook 1 tablespoon vegetable oil, curry powder and onions in a large sauté pan on medium heat, constantly stirring, but let it sizzle, for 5-6 minutes. Pat chicken dry, sprinkle with salt and pepper and add the remaining oil pan. Cook the chicken in the onion-curry mixture until golden brown on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes. Bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken – about 20 minutes. Squeeze with lime juice before serving over rice or egg noodles, or your favourite pasta.

Serves 4-6 people. Prep time is 10 minutes and about 35 minutes cooking for total time of 45 minutes.