Welcome to Dorothy's Kitchen Korner
Please take a few minutes to send along a few of your or your family’s favourites. Please send to: Dorothy Rees, c/o The Shoreline Journal, P.O. Box 41, Bass River, NS, B0M 1B0, by Fax: 902-647-2194, or email: maurice@theshorelinejournal.com
By Dorothy Rees
As Nova Scotians we are all famous for wanting to
talk about the weather and when we meet someone new who indicates they
are from Cape Breton our first part of the conversation might be, “Who’s
your father”.
As to the weather, I’ don’t want to elaborate on what everyone else is
saying, in that it’s too hot and far to muggy. I detest cold winter
days, but find I am minding the hot and muggy days we are having in
July.
It’s nice to see the rate of oil spewing into the Gulf of Mexico is
significantly reduced even though the problem has not bee solved. Now
they are in evacuation mode to get out of the path of tropical storm,
Bonnie.
That disaster sure has made other government jurisdictions nervous. We
already see the trickle-down affect here in Nova Scotia. Fishermen in
the outer reaches of the Bay of Fundy and Gulf of Maine areas
compromising “George’s Bank” are probably resting a bit more comfortable
that drilling moratorium will continue. As longs as they don’t let their
guard down, because politicians and the electorate have short memories.
Late this week, questions are starting about drilling policy and safety
concerns about deep offshore drilling off Newfoundland. All these events
might bode well for more onshore activity in Atlantic Canada.
However, here in Canada, we have a new situation which is keeping the
chins wagging at the water cooler and over the coffee cups - being
changes to how Canada will conduct its census in future years. Some
people found answering a few questions on the long form to be an
uncomfortable experience. What has not been explained is a more
non-intrusive acceptable way to extract the information to ensure
Statistics Canada is able to collect accurate information and maintain
its recognized status as a “world leader” in statistical information
gathering.
Some people are starting to express the opinion the current process
would be much better than government cozying up to credit card companies
to gather information on spending habits. The more government can do to
employ individual Canadians, even under short term contracts, rather
than relying on “big” business, the better off we will be.
Part of the problem Canada has is there is far less emphasis placed on
accountability. Decades of political decay have resulted in
elected officials are becoming less accountable to the wishes of the
voter.
Now back to the original intent for this column. This month we are
favoured with a Rhubarb Desert recipe from Jim and Marion Bird.
Rhubarb Dessert
Crust:
2 cups flour
1/4 salt
2 egg yolks, beaten
2 Tbsp sugar
1 cup butter
Mix ingredients together. Spread in 9x13 pan. Bake at 350 10-15 minutes.
Filling:
4 cups of Rhubarb chopped
4 egg yolks, beaten
2 cups of sugar (can be reduced)
2 Tbsp flour
Mix ingredients. Spread over crust. Bake at 350 30 minutes.
Topping:
6 egg whites
1 cup sugar (can be reduced)
1/2 tsp cinnamon
Beat egg whites until stiff, gradually add sugar and cinnamon. Spread on
top. Bake at 350 30 minutes.
This is better the second day like stews.
Fall is coming so would be nice to have a few new pickle, chow or wild
game recipes for the September issue.
July 2010
There’s one thing which seems universal in Nova Scotia. When there’s a
break in the conversation, it can always be re-started with a reference
to the weather. Is that because it is so changeable? Speaking of
weather, since we really didn’t have a winter and spring was so dry, my
fear is we may be in for a wet summer.
The last week of May and the first part of June indicates we may be
headed that way. Meteorolists say it is going to be extremely hot. Even
so, it can also be very wet, with lots of rain and day after day of high
humidity. Let’s just hope the farmers have a great growing season.
However this year two additional topics are on the
tip of people’s tongues: Will the oil from Gulf of Mexico have much
impact on this area, either from travelling up the New England coast, or
an impact on migrating birds.
The other topic is which financial overseer will be the next to be
stonewalled by some level of government or public agency in pursuit to
determine if public monies have been spent appropriately and
efficiently? Seems like those spending the money want to continue doing
it without public accountability.
Another regular favourite topic is talking about pets. Most Canadians,
who are pet lovers, spend more on their pets than they do on
“out-of-pocket” expenses for personal healthcare. Which reminds me,
Maurice and I encourage everyone who has a pet to send along a recent
picture with a few details. Who knows you may get published and receive
a $20.00 gift certificate.
Now back to the purpose of this column, sharing recipes from readers.
I’ll start off with the two additional recipes from Irene Cooke, Bass
River, which were held over from last month.
Coconut Candy
Beat 1 egg.
Add ½ cup brown sugar
1 ½ cup unsweetened coconut
1 tsp vanilla, and a pinch of salt
Roll in balls and bake at 350 for 10 minutes.
Blueberry Desert
Make a simple white cake, folding in 1 ¼ cup blueberries. Bake as
usual in 350 oven.
Lemon Sauce: In a saucepan mix:
½ cup sugar
1 Tbsp Cornstarch and pinch of salt
Add: 1 ¼ cup hot water.
Boil until it is thickening. Leave on low heat for 5 minutes. Remove from heat. Add 2 Tbsp butter or margarine and 2 T lemon juice. (Add more juice if desired). To Serve: Put a serving of cake on each plate and add sauce – hot or cold.
This month we are favoured with a new recipe provider. Not only am I
grateful to Jeff Layton for sending one along, but I also encourage
other men who enjoy being creative in the kitchen, and creating their
own mess to get busy and send along more recipes. Along with his
submission, Jeff says: Here is a great recipe for the summer.
Avacado-Tomato Salsa
- 1 avocado - peeled, pitted, and diced
- 4 medium tomatoes, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped red onion
- 3 tablespoons olive oil
Directions:
In a medium bowl, combine the avocado, tomatoes, jalapeno, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
June 2010
Here is it May 9th and while Maurice and I were driving into to Truro, (he was taking me out for Mother’s Day brunch) Maurice mentioned that within three weeks farmers would be making silage in some of the hayfields in Green Oaks.
We hadn’t driven anymore than three minutes and what did we meet on a
sharp turn, a farmer’s truck pulling a forage harvester towards the
fields we just passed. Maybe silage making will be underway sooner than
we think. Normally, farmers around Shubenacadie are making silage around
the 3rd or 4th of June.
That’s enough idle chat about what the dairy cattle will eat next
winter. Time to head back into the kitchen to see what can be prepared
for the silage making crew.
Every time I request recipes, it takes only a few days, until some
arrive in the mail. When the recipes arrive, its even more enjoyable, if
they are accompanied by a note. Here is a fine example from Irene Cooke
in Bass River. After I had finished reading her note, I was overjoyed,
she sent along three recipes. Since I have limited space, I’ll save two
for another month. :
Hi Dorothy….
Along with my renewal request for the greatly appreciated “Shoreline”
goes very simple recipes. It’s interesting to try the neighbourhood
favourites!
Oven Stew – For Two
Cut about ¾ lb of steak into small squares.
Roll in flour and sear in hot fat, then add:
1 tin tomato soup
1 ¼ cup water
¾ cup chopped onion
¼ tsp basil
Cover and Bake 1 hour.
Then add 2 large carrots and 2 potatoes both cut in small pieces. Add
more water.
Cover and bake till tender. Should take about an hour.
I often double the recipe and put the “leftovers” in single serving
packages for the freezer. It’s a welcome meal on busy or lazy days.
Of course, I must honour my promise to readers and Betty Fulton.
Previously, Betty sent in a recipe, and somehow it got misplaced. I
asked her to resend it, and I’m pleased to have her “Baked Spaghetti in
Wine” recipe as the last favourite recipe for this month.
Baked Spaghetti in Wine
1 lb Spaghetti (3 inch lengths)
1 lb Ground Beef.
1 Medium Onion sliced
3 – 8 oz Cans Tomato Sauce
¼ Tsp each of Marjoram, Rosemary, Thyme, Basil and Oregano
1/8 Tsp Pepper
1 Tsp Salt
Dash of Garlic Salt
1 cup Burgandy Wine
1 cup grated cheddar cheese
Saute onions and ground beef in 3
tbsp salad oil, until beef is browned. Add tomato sauce and next nine
ingredients. Let simmer for an hour. Cook spaghetti and add to sauce.
Add ½ the cheese. Place in casserole in refrigerator overnight. Next day
pre-heat oven to 350 degrees. Place covered casserole in oven and bake
for an hour. Sprinkle with ½ cheese and bake for another half hour.
Serve with Garlic bread and a tossed salad.
May 2010
Since my last writing, I have done some travelling
and am very pleased to be back home. Just after writing my last column,
I flew West for three weeks, first to visit a life-long friend who
resides a couple of hours outside Calgary, then I caught another flight
to visit my one and only son, Bradley who has resided in Vancouver for
over 18 months.
I won’t go into much of the details, as Maurice and I don’t feel we
should use valuable space to publicize our own activities. However, I
will say it was enjoyable to see the other end of the county. Both
Calgary and Vancouver are fantastic cities.
It was my first flight, and I admit I was extremely
nervous. However, I can not longer say that I haven’t flown on an
airplane. Maurice was keeping the household in order and taking care of
the pets, so needless to say I didn’t spend much time in the kitchen.
However, I had a note from Betty Fulton, Bass River and I must apologize
to her. A few months ago, she had sent me a recipe for “Baked Spaghetti
in Wine”. Somehow, it got mixed up with some other paperwork. In the
event I can’t find it, Betty’s going to send it again and I will use it
as soon as it arrives.
Sharon Allaby, Port Greville has done it again. She’s searched through
her files and submitted one of her favourite “never fail”, simple recipe
to be shared with Shoreline Journal readers.
|
SLOW SIMMERED POT ROAST
Serves 4 to 6 |
Generously sprinkle beef with salt and pepper. In a heavy saucepan heat oil over medium high heat. Brown meat on all sides, about 2 minutes per side, then remove beef to a platter. Add a bit more oil to pan, it needed, add onions and saute until softened, about 5 minutes, then add garlic. Cook for 1 minute. Add tomato paste and cook for 1 more minute, then add tomatoes, wine seasonings, sugar, horseradish, the "W" sauce and hot sauce. (See Note below). Return beef to pan and bring liquid to a boil over high heat. Reduce heat to low, cover and simmer for 3 hours, turning every 30 minutes. Slice meat and serve with sauce. |
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If you are lucky enough to have leftovers, dice the meat into the sauce and serve over penne or shell pasta. Delicious! Note: Once beef is browned and other ingredients are together everything can be transferred to a slow cooker. Cook, covered, on low for about 6 hours. |
|
Irene Cooke, Bass River sent along three great recipes, when she renewed
their subscription. I’m out of space, so will have to use them starting
next month.
April 2010
It’s
amazing how spring-like the weather has been for the past few weeks. Not
that I mind this weather coming early, but some days it is hard to
imagine it is still early to mid-March. With temperate getting up to
10-14 and no wind, I wonder how many are leaving the kitchen and heading
out to the seclusion of their back deck to get an early start on their
summer tan.
However, these temperatures will play havoc with those who are starting
flower or vegetable transplants from seeds. There is a great possibility
the seedlings will be at the transplanting stage about a month before
its safe to put them outside.
I not exactly sure whether to suggest it's amazing or discouraging to
find out frequently sheets of paper get misplaced or accumulate. Without
saying much to anyone, I've been looking for a certain piece of paper
for months.
There are a lot of people like me. I knew it was here, but couldn't
remember where I put it for "safe keeping". That certain single sheet of
paper contained a couple of recipes, which Hazel Hill, our devoted
correspondent from MacCaull Villa had sent along months ago.
As is normally the case, it jumped right out at me, when I was looking
for something else. No doubt, Hazel has been wondering why her recipe on
Fat Free Brownies and Brown Bread had not been published ages ago. I'm
sorry Hazel, but finally your submission is being published.
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Fat Free Brownies
1/2 cup Cocoa |
Brown Bread
1 cup rolled oats |
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Brownies - Beat egg whites, add butter and sugar. Creamed. Mix rest of ingredients. Spread in pan. Bake in 350 oven about 25 minutes. |
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My monthly encouragement for recipe submissions seems to be paying some
dividends. Here's a direct copy of an email, which arrived within the
past couple of weeks. “Hi, Dorothy. This is the easiest pie I ever made
( and the richest too ). I got this about a week ago from a friend and
have made a couple already. 'Tis the season...from Doreen Smith in
Parrsboro”.
|
Maple Pie |
Beat eggs lightly. Wisk cream,
brown sugar, maple syrup and vanilla until sugar is
dissolved. Pour into unbaked pie shell. Add pecans to top.
Bake at 350 for 40 - 45 minutes, or until center is firm. |
March 2010
Just as we started to get a bit of snow, rain was continuing to fall heavily on Vancouver almost destroying Olympic skiing and other events on Cyprus Mountain. At the same time, CNN reported that on that particular day there had been snow in 49 of the 50 states. Washington, DC and other areas recorded record snowfall, with over 30 inches. Even though I don’t like winter, I can’t imagine being in a place which is not prepared to clear away the snow and drifts after major back to back storms.
Even though we complain about the roads not being cleared right away, or
there is tremendous patches of black ice, at least we have the equipment
and operators who know how do to their job.
Other than watching the Olympics, the other favourite pastime, of
recent, has been trying to keep track of which politician spent the most
of our tax dollars. If they can’t use prudent judgement in running their
own office and think about the welfare of the taxpayer, I wonder how
qualified they are to run the province?
Unfortunately, the entire situation, which has been ongoing for years,
accomplishes very little, except for two things:
-
The real damage is done to those innocent well-intentioned politicians, who run for public office to do a good job. It also causes well qualified people not to run for public office.
-
We wonder why we have trouble getting people to get out and vote. Instances of this nature only increase the amount of voter apathy.
Enough chit-chat about current events. Just about the time, I’m wondering where the next favourite recipe would be coming from, in pops an email. Sharon Allaby, Port Greville started her email with: “As per your request in your February column I am enclosing a recipe for chicken that we really enjoy at our house”.
|
OVEN - FRIED CHICKEN
8-12 chicken pieces,
particularly legs and thighs, as needed |
Preheat oven to 375 degrees. Skin chicken, if you wish. Place some seasoned flour in a plastic bag, add chicken, and shake to coat well. Melt margarine or butter and add hot sauce (if using).
Place chicken pieces in a baking
pan, that has been well coated with non-stick cooking spray:
top with half the margarine mixture and bake for 20 minutes.
Turn and add the rest of the margarine. Bake another 20
minutes, or until golden brown. |
Note: The seasoned flour is great to use on anything that requires a
light coating, especially fish. I always have a jar of it in my
cupboard.
Hope you enjoy this recipe- Cheers!
Sharon Allaby, Port Greville
February 2010
First let me say, I’m not a winter person. I prefer the heat and opportunities to head to the beach or sit by a pool. There were times last fall, I was dreaming about the time, I could pack away the winter boots and snow shovels heading off to a warmer climate for a few weeks.
However, as everyone is talking about, this winter’s weather has been most unusual. In mid-January, chills ran up my back, when I heard Cindy Day say it was warmer in certain areas of Newfoundland than it was in central Florida.
Even before Cindy was finished with her weather forecast, Maurice piped up to say in 1977 or 1978, when he spent a week in St Petersburg, Florida for two of the seven days, it was warmer in Yarmouth than on the Gulf Coast.
Guess I’ll have to rethink when I’d want to spend the money to find lots of sun and warm beaches. Since were here in Nova Scotia, I best get back to the original intent of this column.
When I was going through my files, I came across a recipe from Leslie MacLean, Glenholme, which intrigued my interest again. I must explain that I absolutely love tomatoes, either fresh sliced, or even right out of the can.
Of course that means, I love sitting down to the table when some form of tomatoes are the main focus of what’s going to go on my plate.
As a result, I wanted to share Leslie’s recipe with you. Even if you have seen it before, it certainly is worth repeating. Greens for salad are not in season from a local perspective, but we must continue including them in our diet.
Chicken with Tomato & Feta Sauce:
|
2 T. olive oil 4 boneless chicken breasts 1 28oz. can crushed tomatoes 1 cup chicken broth 1 cup crumbled feta cheese 1/3 cup sliced black olives 1 pkg. Knorr Minestrone soup mix |
Brown chicken breasts on both sides in skillet in olive oil. Transfer to baking dish; sprinkle on soup mix. Pour on tomatoes mixed with broth. Top with feta cheese and black olives. Bake at 350* for 1/2 hour. Serve with tossed green salad and crusty rolls. |
On a cold winter day, especially for a Sunday dinner, I enjoy Roast Beef and its simple to do. I prefer a blade roast, as there seems to be more flavour. I place the roast in a pan, adding 1 to 2 cups of water; spread a can of Cream of Mushroom soup over the roast then sprinkle contents of an envelope of Onion Soup Mix over the soup.
Put in the oven and cook your normal way. Occasionally turn the roast, so the toppings mix with the juices. With a large spoon mix all the juices, so the soup mixes don’t stick to the bottom or the edges of the roaster. I enjoy it because it makes its own gravy. If you need more gravy, remove the roast and make additional gravy using your preference of corn starch or flour and water.
January 2010
I must confess during November and December there has been little or no time spent in the kitchen. The store in the mall has consumed me, so much so, that I have barely been able to find enough time or energy to prepare a decent meal.
When needed good things seem to happen, and in this case, I must thank Virginia MacGillivary of Advocate Harbour for coming to the rescue. She sent along a couple of seasonal recipes, which even though there’s only a couple of days before the big feast, you might wish to try for this year, or file away and save for next year.
In her email, Virginia mentioned, “I have used
the dark fruit cake recipe I got from the journal”. It’s nice to see recipes
are being used. She must have been pleased with the results or she would
have mentioned otherwise.
No-Bake Fruit Cake with Marshmallows
1 cup raisins (dark or golden)
2 cups dates
2 cups mixed candied fruit
4 cups chopped nuts (this can be reduced to 3 cups if desired)
¾ cup evaporated milk
2 cups marshmallows
2 cups very finely crushed graham crackers
Mix raisins, dates, candied fruit and chopped nuts in a large bowl. In a
saucepan (or in a bowl in the microwave) bring evaporated milk to a boil;
add marshmallows and stir until thoroughly combined and marshmallows are
melted. Grind the graham crackers in the food processor (one package at a
time) until they are very finely ground (like flour). You can also use
packaged graham cracker crumbs. Stir the graham crackers into the
fruit-and-nut mixture. Add the marshmallow mixture. With wet hands, mix all
ingredients. Rinse hands, wet them again and press the mixture into a 9 inch
x 5 inch loaf pan lines with wax paper. Press it down well and refrigerate
for 2 days until set.
Note: If you use ½ cup candied fruit, ½ cup flaked coconut and 1 cup candied
pineapple instead of 2 cups candied fruit, the cake has a tropical taste. If
mixture seems too dry, add a little orange juice or strawberry jam. Don’t
worry if it seems too wet, because as it sets the graham cracker crumbs will
absorb the liquid.
|
White
Fruit Cake |
Flavor
your choice: 1 teaspoon almond or 1 teaspoon lemon ( or both) |
Cream butter, sugar and eggs well with flavouring. Add milk and water. Add dry ingredients, and beat well together. Fold in all the flour fruit. Line an angel food pan with wax paper, after greased or sprayed with non-sticking spray.
Bake in 300 degree oven for the first half hour with angel fool pan set in a bundt pan and covered with foil or line an angel food pan with greased brown paper and wax paper. Either way, turn oven down after the first hour to 275 degrees, remove foil cover. Back until tested done.
December 2009
In many ways the past month has been filled with many distractions for all of us. Some good, other’s somewhat frustrating.
We’ve finally been getting the nice mild weather we had hoped would have been here in June and July. There were a couple of days in early November, which seemed warmer than what was occurring in early July.
I remember in early July when Maurice and I were
at the Bluegrass Festival at Stewiacke River Park, and I thought I was going
to freeze. A couple of days in November, I didn’t need a sweater. This month
our frustration level increased with all the fuss, confusion and frustration
regarding the H1N1 vaccination clinics. Who could get them, the long line
ups and sheer fear about being exposed to the flu. Some people are so
worried they have been staying home.
It certainly has not been good for the economy. Just think about the lost
classes by students, and the huge drain on the economy, with so many people
missing work either because of illness or standing for hours in long
line-ups.
Now they tell us the wave might have hit is peak and we might get a third wave in February or March. Thank heavens it was not worse than what we have experienced.
When I was looking through my files, to see what
would satisfy my sweet tooth, I came across a recipe from Alsleigh Share,
Station Road, Londonderry. I chose this one, because Maurice loves banana
muffins and chocolate chip cookies. This is a combination of both.
Chocolate Chip Banana Muffins
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Ingredients: |
Directions: |
Continuing on the road to more chocolate, I wanted to share with you a recipe for Skor Squares sent to me by Freda MacDonald.
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Skor squares 1 box Ritz crackers blue box Save 1/4 cup for later method |
Crush the box of Ritz until fine Bake n 350 oven for 20 minutes. |
November 2009
Last month I mentioned about the leaves turning so quickly. But having said that I certainly did not anticipate hearing on the radio there was snow in Oxford and salt trucks out on the road in Mahone Bay before the month was half over.
They’re still trying to collect pumpkins from the fields for Hallowe’en; farmers are trying to get the last of the corn harvested for silage; and some still have potatoes laying in water soaked fields. Winter’s coming far too fast for me. Before we know it the dairy cases will be prominently displaying Egg Nog, available only at Christmas time.
Less than two weeks from now (November 9th) voters in this area will be marking their ballots to choose Bill Casey’s successor. There are six candidates including one independent to choose from.
Just after the last issue was completely distributed, I received a good recipe from Christine Urquhart in Masstown. Here’s what she had to say, “This is an old family recipe that my grandmother Helen Hayman always made for Sunday's and other special occasions. Now a days we probably will shudder at the amount of eggs but believe me, it is a wonderful tasting pie that is good either hot or cold.
|
Custard Pie |
Combine eggs, salt &
sugar; add milk and vanilla slowly. Line pie plate with pastry,
pour in filling and sprinkle with nutmeg. |
I’ve been asking for some Christmas recipes.
Freda MacDonald in Sydney sent me one quite some time ago. I probably should
have published it early, so it would have had lots of time to age. Maurice
says he thinks dark fruit cake should be made in January, or prior to summer
so it has lots of time to age. Just like good cheddar cheese.
|
Dark Fruit Cake |
Mix in order given and bake in a tube pan. Grease and flour lightly. Bake in 300 oven for 1hour and 30 minutes. |
I always like it when young adults submit recipes of their efforts in the kitchen. Ashleigh Sharpe, Station Road, Londonderry is a case in point. Over the months she has sent me may recipes. I chose this one, because first of all I am diabetic, but also shortbreads are popular at Christmas time.
|
Diabetic Shortbread
Cookies |
Directions: |
October 2009
Now that fall is officially here, the leaves are turning, most of the gardens are finished as is most of the pickling and preserves. However, still time to make more beet pickles or some additional apple and fruit pies.
Most avid kitchen fans long ago made the traditional Christmas Fruit Cake so it would have plenty of time to garner all its flavours. Of course still a lot of season baking and battering down the hatches for the oncoming winter.
If anyone has some favourite Christmas season recipes they wish to share, please send along within the next couple of weeks, to enable me to get some in the November issue. I’m not a fan of politics, but no doubt people are occasionally casting their eyes about wondering if there will be a federal by-election his fall to replace Bill Casey. Recently, I learned a date must be set on or before October 31st.
As most people have talked about before, summer started off slow, cold and rainy, but now that we are into fall, we are enjoying better and warmer weather than many days in June and July. Hopefully, warm days and cooler nights will continue for a couple more months. At the cost of furnace oil, I dread the thought of turning on the furnace.
Keeping busy in the kitchen and using the oven frequently is a way to take off the chill and rid the house of some of the dampness.
Since peppers are still prevalent in the garden,
and Jack Frost has not taken his toll, I decided to publish the recipe
submitted some time ago by Leslie MacLean, Glenholme.
Spiced Pepper Jelly:
5 cups coarsely chopped sweet pepper ( red or green)
1/4 cup finely chopped jalapenos
1 1/3 cups cider vinegar
1 tsp. salt
5 1/2 cups sugar
2 pouches liquid pectin
In food processor, chop sweet pepper until a
coarse puree. In large heavy-bottomed saucepan, bring both peppers, vinegar
and salt to boil; reduce heat and simmer 5 minutes, stirring occasionally.
Add sugar and return to boil; boil rapidly for 2 minutes, stirring
occasionally. Stir in pectin and return from heat. Skim off any foam. Let
cool for 5 minutes, stirring occasionally. Ladle into hot sterilized jars;
seal immediately with new lids. Process for 10 minutes in boiling water bath
or store in refrigerator.
About the same time, I came across a great recipe from Freda MacDonald, of
Sydney, who is an avid baker and spends a lot of time in the kitchen.
Lumber Mans Cake
Large cake cook in 9 x 13 pan
|
1st
Mixture |
2nd
Mixture |
3rd
Mixture |
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After your cake is done mix this 3rd mixture and spread on the cake. Put back into the oven for 8 minutes or until golden brown. |
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September 2009
Last month, I was wondering if the rain would ever stop? Then in early August summer arrived. We went from cool sweater-required evenings to blistering heat and high humidity. I like it warm but not hot and humid. We didn’t even get an opportunity to get climatized.
Of course on the hottest two weekends, I was out of the kitchen selling t-shirts in two of the hottest areas in the region. With the temperature in the +/- 30 degree range, I was in the centre of a ball field in Sussex, NB. Some were saying that with the humidity, it felt like 42 degrees. It was even two uncomfortable to complain about the suffering.
Then the next weekend, it was the exhibition grounds at Middle Musquodoboit. Lucky for everyone there, a breeze was blowing daily, but even so it was almost unbearable. Dusty critters we were come nightfall. With a breeze blowing dust from the horse activities and everyone with their sweat glands turned up to maximum, you can’t imagine how much dust collects on one’s body.
Then came Hurricane Bill, and just as quickly as the high temperatures and humidity arrived, it disappeared. It was back to jacket required and a threat of frost in some areas. Either the weather if fickle or we just can’t stop complaining about it.
With summer activities paramount, the influx of new recipe submissoins has hit an all time low. With cooler weather and less humid, hopefully some more people withbe able to send off a few of their favourites.
John, a great family friend was telling me
about two exciting things he helped prepare for the BBQ at a reunion:
Delicious BBQ Sausage Log
Take bacon and lay out on a flat service, weaving together, similar to criss-cross
pastry crust, until you have a bacon blanket approximately 12 or 14 inches
square.
Next take a variety flavours of larger sausages and remove from their
casings. (Make sure some are Hot Italian). Mix the sausage meet together to
form a large ball. Convert the ball into a log.
Place the sausage log in the centre of your weaved bacon blanket. Roll to
wrap the bacon around the log, trying to cover all exposed parts. Fasten
bacon blanket with toothpicks or metal skewers if required, but not
necessary. You still need to be able to “roll” the log on the BBQ.
Get the BBQ real hot, add the sausage log.
Reduce heat, and let cook for about two hours. While cooking, baste the log
with a variety of BBQ sauces. (When cooked, the log should have enough glaze
from the sauces, that it is almost impossible to see the weaving of the
bacon).
Serve by cutting log as if cutting blocks of wood, or a jelly roll.
John mentioned another project undertaken for
the same reunion.
Bacon filled Pork Loin
If your group is large enough use a whole pork loin, or cut in half for
smaller groups.
Cut deep slits about ¾ of an inch apart lengthwise into the loin. The slits
should be deep, (approximately three quarters of the way through), but not
deep enough to cut the loin into pieces or for it to fall apart on the BBQ.
Lay strips of bacon into each of the slits. Season according to individual
preference. Tie with meat cord or fasten with toothpicks to ensure bacon
does not fall out, when turning. Add sauces as preferred, basting
frequently. Cooking times vary according to size of loin. Probably 2 to 2.5
hours.
August 2009
Will the rain ever stop? This summer has been a downer in many ways, because the weather has not cooperated. It seems just about the time, the sun peaks through and looks at the calendar to see the weekend coming, it runs and hides.
So far by my calculation, we have only had one weekend (July10-12) this summer, when it didn’t rain between Thursday afternoon and lunch time on Sunday. Outdoor activities, such as flower and vegetable gardening, or even mowing the lawn has been a challenge.
Received a nice letter from Cathy Hayward, formerly of Londonderry. Cathy says she had been enjoying the Shoreline Journal, since her return to the area after spending 34 years in Yarmouth.
She included several of her
favourite summer recipes, of which the most of them use local ingredients,
and has used them so much, she had forgotten their original source. I chosen
the following three:
Easy as Punch
2 Litres of Ginger Ale
48 oz Fruit Punch
48 oz Pineapple Juice
1 can frozen Rasberry concentrate
Mix together in a punch bowl. Add orange slices for garnish, (or steal Nancy
(Langille Matthews beautiful frozen fruit ring – thanks Nancy, and lots of
ice.
Fresh Strawberry Dressing
1 cup chopped fresh strawberries
1 Tbsp white wine vinegar
1 ½ tsp liquide balsamic vinegar
1tsp liquid honey (optional)
1 tsp freshly ground pepper
Process all five ingredients until smooth. Use on fresh greens (I like
romaine with a few halved strawberries and a handful of candied almonds. Or,
use on spinach salad with strawberries. Or use it to perk up a tossed green
garden salad, or……….use your imagination.
(This recipe makes about a cup of dressing. Don’t store it too long).
Raspberry Sales
3 cups Spinach leaves
¼ cup feta cheese, crumbled
¼ cup Pine nuts, toasted
2 cups chicken breasts cooked and diced (optional)
¼ cup vinaigrette (see recipe below)
1 pear, halved and sliced
½ cup fresh raspberries
1. Combine spinach, cheese, nuts (and chicken) in a bowl and toss.
2. Pour in half of the vinaigrette. Do not toss.
3. Add fruit
4. Pour over the remaining vinaigrette. Do not toss.
Vinaigrette:
2 Tbsp red onion, minced
2Tbsp sugar
1/4 Tsp dry mustard
¼ Tsp salt
3 Tbsp red wine vinegar
1/3 cup olive oil.
Combine in blender and chill.
Another cheese can be substituted for Feta, if desired. – I’m not a big feta
fan).
In a pinch, commercial raspberry vinaigrette dressing (such as Kraft) can be
used.
July 2009
Finally maybe we can have consistently nice weather so I can enjoy the BB-Q a bit more. As soon as spring arrives, I enjoy getting cooking on the grill, but I much prefer warm weather. Since late April on many of the nice days, I made up my mind, BB-Q was the way to go. In April and early May, dreary weather is expected and when its mealtime, it has really cooled off.
However, I don’t expect to have to put on a winter jacket to keep from freezing or blowing away in mid-June. However, that’s Nova Scotia. If you don’t like the weather, hang around for five minutes its sure to change.
Now that the weather finally warm up, it has brought along high humidity, which makes it seem warmer than it actually is. Great for those going camping or using their travel trailers, but I’m sure they wish the weekends would have less rain and lots more sunshine.
That’s my hope starting this weekend. Maurice and I are off to Moncton for a trade show for my t-shirts. The summer schedule is filling up fast, as we have an event somewhere almost every weekend until and including Labour Day. The BB-q will get lots of use, even if I have to do it under the canopy.
This month’s mailbox containing
some interesting submissions from Doreen Smith, Parrsboro NS, who provided
recipes for Sweet and Sour Sauce and Orzo Shrimp Stew. She also included the
following note: “I enjoy the Shoreline and always look forward to Dorothys'
Kitchen Korner”.
Sweet and Sour Sauce
3/4 cup maple syrup
3/4 cup ketchup
1/2 cup water
A friend of mine gave me this recipe and it is the only one I use now.
Orzo Shrimp Stew
2 1/2 cups chicken broth
1 pound cooked shrimp
5 cups broccoli florets
1 cup uncooked orzo
1 can ( 14 1/2 oz. ) diced tomatoes
salt, pepper, basil to taste
2 tbsp. butter
Bring broth to a boil. Add broccoli, tomatoes and orzo. Reduce heat and
simmer 5 minutes. Add shrimp and remaining ingredients, continue simmering
until orzo is tender.
Makes 4 - 1 3/4 cup servings.
Orzo is a pasta and looks just like rice. Superstore and Masstown Market sell it. This recipe is from a magazine and I have used it many times as it is very good. With the next edition at the end of July for the month of August, it would be nice to receive some pickling and preserve recipes, as the gardens will be delivering lots of fruits and vegetables.
June 2009
Although is has not been as nice a spring, as I
would have hoped, the weather is finally starting to seem like summer. Not
that I was intending on starting an open fire, but today, there were forest
fine hazard warnings for Kings, Hants and Cape Breton Counties.
My impression of the weather we have had, was cold and wet, and not to my
liking. I was in total shock at a high fire index.
The weather is starting to beckon me to the outdoors, so it will be less time in the kitchen for a while. However, Debbie Weatherby, Belmont, came through with three great recipes. A different recipe, but Tomato Soup Cake is one of Maurice’s favourites, but comes behind the Radio Pudding, printed a few months ago.
Here’s a few of her comments: The Carrot Cake recipe is one that used to be made for family members. I got it from my husband’s sister, Gladys Lindsay. In now make it for my three sons when their birthdays roll around.
The Sour Milk Spice Cake is one of my husband’s
favourites, as well as, the tomato Soup Cake. I obtained these from his
mother, Bella Weatherby, now deceased.
Carrot Cake
3 eggs, 1 ¼ cup oil, 2 cups white sugar, 2 Tsp vanilla. Beat with spoon,
then ad 2 cups flour, 1 Tsp cinnamon, 2 Tsp soda, 1 Tsp salt.
Beat by spoon then add 2 cups coconut, 1 cup crushed pineapple (with juice),
2 cups grated carrots.
Beat by spoon. Bake at 350F for 35 to 40 minutes in 8 x 8 square pan or
45-50 minutes in tube pan.
Sour Milk Spice Cake
1 cup sugar, ½ cup shortening, ½ cup molasses, 1 cup sour milk, ½ Tsp
cloves, 2 cups flour, 1 egg, 1 Tsp soda, ½ Tsp cinnamon, 1 tsp allspice, ½
Tsp salt, ¾ cup raisins.
Bake at 325F for about 40 minutes or until done . Be sure to use a square
pan.
Tomato Soup Cake
1 cup sugar, ½ cup butter, 1 can tomato soup, 2 Tsp cinnamon, 1 Tsp soda, ½
Tsp cloves, 1 cup raisins, ½ cup nuts, 1 ½ cups flour, pinch of salt.
Mix in order given. Bake at 350F until done.
Now that the weather is much nicer, and we are getting closer to school
graduations, I would like to have some great summer recipes. Time goes by so
fast, it won’t be long until we will soon be able to have a few items of
totally fresh home-grown produce. Fiddleheads, dandelion greens and
asparagus are just about finished.
May 2009
Last month’s explanation about “custard powder” seemed to strike a happy nerve. I’ve received quite a few “thank you” comments. Discussed the matter briefly with neighbour Roger Crowther, the English gentleman with the bow tie, often seen on Canadian Antiques Road Show. Being a Brit, he remembers Bird’s Custard Powder as being a staple in England during World War II.
With fewer new submissions received this month,
its not hard to tell readers are starting to engage in more spring-like
activities, such as house cleaning, getting ready for gardening, and
starting to spend more time outdoors.
It’s a good thing, I’ve received a surplus of entries over the winter.
Thanks to Linda Giddens and Hazel Hill, our regular columnist from MacCaull
Villa, I’ve got some very interesting recipes for you to try.
Linda Giddens has submitted Chocolate Oatmeal Cake, which was a favourite of her aunt, Irene Soley, who died in February 2008.
CHOCOLATE OATMEAL CAKE
1 cup hot water
½ cup rolled oats
½ cup butter
Stir above ingredients until butter melts. Add 1 ½ cup brown sugar, 2 beaten
eggs.
Sift together and add the following ingredients:
1 cup flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cocoa
½ cup walnuts (optional)
Beat and pour into greased cake pan batter is very thin. Bake at 350 degrees
until done.
Linda’s notes. The above recipe is exactly what I received from her. I adapt
it by using margarine instead of butter; reducing the sugar to 1 cup brown
and omitting the walnuts.
If you wish to add chocolate chips, do so after you have poured it into pan,
as if you add it to the batter, as the chips will sink to the bottom.
As for baking time, I place it in a long pan
that I bought from Murray’s Aunt Effie, and it takes 30 minutes to bake. I
like the long pan as it is easy to use slices for lunch boxes.
Hazel Hill, MacCaull Villa, Great Village, who submitted MacCaull Villa
notes each month, has taken time to submit two recipes: Fat Free Brownies
and Brown Bread.
BROWN BREAD
1 cup rolled oats
2 cups boiling water, poured over oats
½ cup molasses
1 tablespoon salt
1 tablespoon shortening
1 pkg dry yeast in ½ cup warm water, 1 teaspoon sugar
Flour to make soft dough.
Let rise and put into loaf pans, let rise again. Makes 4 small loaves.
FAT FREE BROWNIES
½ cup cocoa
1 cup flour
1 tsp baking powder
½ tsp salt
2 tablespoons butter
1 ½ cups sugar
2 egg whites
½ cup apple sauce
1 tsp vanilla
Beat egg whites, add butter and sugar. Creamed. Mix in rest of ingredients.
Spread in pan. Bake in 350 oven about 25 minutes.
I’m hopeful, I’ll receive some nice recipes and meal menus which include the first harvests of spring for fiddleheads and locally grown asparagus, etc.
April 2009
It’s interesting how things take a different twist. Just like the many bends in the road and the highway of life.
Just as I was trying to figure out, the prelude to my next column, Glenda Morrissey, sent an email looking for clarification on “custard powder”. Orginally she thought it was my own recipe. After a couple of exchanges, we were able to determine, her mother had clipped out my column from last October. Custard Powder was one of the ingredients in Glenholme’s, Leslie MacLean’s Blueberry Pudding Cake recipe.
Not knowing myself, it was off to the internet to get the answers. Custard powder looks a lot like cornstarch or cornflour and is made from cornflour. It also has annatto coloring (from the achiote tree), salt and other flavorings. The cook combines several tablespoons of the custard powder with sugar and enough milk to form a paste. The paste is then slowly added to hot milk and stirred until completely dissolved. The result is a thick custard sauce, not identical to traditional egg custard, but still good over cake, pudding or other desserts.
An Englishman named Alfred Bird came up with custard powder in 1837 because his wife was allergic to eggs. His custard powder caught on and by 1844, his company was producing custard powder for the whole of England. “Bird’s Custard Powder” is an English tradition, in fact, is used all over the country.
Custard powder is sometimes used for cookies. One recipe online uses it for the cookies themselves and for the filling inside! Some cooks also add fruit to the custard mixture, for a fruit custard. It can also be used in recipes calling for a cream filling. The key to making a thinner or thicker custard is the proportion of custard powder to milk. More custard powder will thicken the mixture, while more milk will thin it. It all depends on the recipe and the desired results. Some recipes call for a custard that will come set in a tart shell, which would necessitate a thicker custard.
Custard powder is a good alternative to minimize the amount of cholesterol in a custard to ensure everyone at the table can eat it, even if someone is allergic to eggs. A 10.5-ounce (300 grams) can of custard powder will make about eight pints (3.8 liters) of custard.
Here’s a great recipe submitted by: Terry Hill of Scottsdale, Arizona, who writes, “I hope you don't mind a recipe from "south-of-the-border". I read The Shoreline every month - a gift to my husband, Ferguson Hill, from his mother, Hazel Hill of Great Village.
I've enjoyed the Shoreline for several years
now and thought your readers might enjoy my recipe for Panna Cotta. It's a
simple, easy and light dessert that I consider "comfort food" especially
during the summer when I serve it with fresh berries, usually blueberries or
strawberries. It is almost a custard but lighter because it doesn't use any
eggs.
Panna Cotta
3 tablespoons water
1 tablespoon powdered gelatin
4 cups of heavy cream
½ vanilla bean, split lengthwise
½ cup of sugar.
In a small bowl, combine the water and gelatin and let soak about 10 minutes (don't stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it starts to simmer, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6-8 ramekins or dessert cups. Chill, uncovered, 2 hours. Serve alone or with fresh berries.