Remember, I always need more recipes. Please take a few minutes to send along a few of your family’s favourites or recent nutritional ones added to your family’s menu. 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 

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February 2012

It won’t be long until students are enjoying March break. By then the back of a long winter has been broken, especially since we get approximately two and one half minutes additional daylight each day until June 21st. Having such an open winter in worrisome in the fact that spring might be cold and nasty and it could take until end of June before good weather.

It will soon be to start thinking about the garden and flower beds. Maurice is trying to convince me to start transplants and when the time was right, he’d be able to erect some “cold frames” as he has several old storm windows, which would be ideal.

With the cost of vegetables increasing, he wants to grow more for ourselves, plus food on the table will not be laced with chemicals. He wants to add strawberry plants, raspberry and black berry canes. I can see it coming, he’ll sneak some extra cukes and onions into the garden. Then suggest I get into pickles and jams to use up the surplus.

Maybe a good idea. We have the bottles. The surplus could be consigned to the craft shop relocating next door, to include more crafters from the Parrsboro and Maitland shores.

I’ll have to think about that. I’ll give you an update at a later date.

My son, Bradley was the recipe contributor last month moved home from BC, when the up north mining exploration camp, where he was the lead cook closed for the winter. A week ago, he was advised recall was February 7th. On January 26, about 10 pm he got a call saying there was a medical emergency. His flight would leave the next afternoon. Now he’s gone for six weeks, then home for 10 days.

Earlier this winter I was organizing my recipe books. I came across recipes which had been handed down from my mother over 20 years ago. After looking them over, I decided to use one of my favourites.

Mom’s Maraschino Bars

In a large bowl combine first three ingredients for the crust. Press in pan. Bake in 350 oven for 12-15 minutes. Next mix the eight ingredients for the filling and pour over the crust. Bake for another 20-25 minutes in 350 oven. (Cook until toothpick comes out clean). Set aside the flaked coconut. Mix frosting ingredients, margarine, icing sugar and cherry juice. When the filling is cool apply the frosting. Sprinkle top with coconut.

Let cool naturally for a couple of hours, or if in a rush, put in refrigerator for 20-30 minutes. Cut into desired size. No point thinking about how you are going to store them. They won’t last long.

Maurice was talking with Hazel Hill the other day, and in the course of the discussion, he asked her to encourage her friends who are in the 90/90+ birthday group to send in some more recipes. She said she would contact her friends and will send some recipes.
 

January 2012

Christmas is a time for families to enjoy times together and for many to return home for their annual Christmas visit. For some it’s the only time parents see their siblings and grandchildren. And what a great Christmas present that makes.

My Christmas present arrived in early October, as my only son, Bradley returned from a nearly four years in British Columbia and up north. His career as a chef took a different route earlier in 2011, when he started working in mining exploration camps, near the Arctic Circle, three hours north of Yellowknife.

This issue I’m pleased Bradley has been convinced to supply this month’s recipe. In keeping with the season he has provided a way to use up all the leftovers in Turkey Pot Pie. One of his challenges was to reduce the quantities from institutional size to family size. (When turkey is on the menu in the big kitchens it’s not unusual to cook 25-30 turkeys).

Bradley recommends when preparing the original Christmas or Festive meal, be sure to make lots of extra gravy, perhaps double what you normally would make. Then you have lots for future “left-over” meals. In this recipe, he also wanted to find a way to incorporate left-over mashed potatoes.

Bradley’s Turkey Pot Pie

Clear out the refrigerator to determine what you have:
Cube up leftover turkey
Left over vegetables (anything will do) and gravy
Seasonings – Sage, Poultry seasoning, salt and pepper
Flour – 2-3 tablespoons
Milk – 2-3 cups
½ large onion
1 celery stick
Peas and corn – 1 cup of each (frozen)
Left over mashed potatoes mixed with ½ cup Parmesan cheese. (If potatoes are dry, add 1-2 tbsps milk). Set aside – to be used last.
All seasoning is to your taste and cooking habits.

Some people prefer pot pie in a pastry. If so, roll out pie crust ensuring there is plenty drooping over the sides of the baking dish.

Start by cubing up all the turkey and vegetables you want to put in the pie. Good examples are carrots, parsnips, turnip, potatoes and green beans.

Choose a pot large enough to hold all the ingredients. (Make sure the pot has a thick bottom. If you have a pressure cooker, that is ideal).  Slowly heat gravy.

In another pan start cooking the onion and celery. Once the onion is translucent add the flour (stirring and turning) to make a roux. While constantly stirring, slowly add the milk.

Once the milk gets thick add to the gravy. Stir well.

Add all remaining ingredients, except mashed potatoes, to the gravy mixture, place on low heat, stir frequently until the contents are thoroughly heated.

Season as you go to your individual requirements.

If you are using a pastry slowly fill the pastry. Fold the additional pastry back over the top to create a ridge around the edge preventing juices from running down the sides.

If no pastry add all ingredients to the baking dish.

Now spread the potato and cheese mixture to cover the top. Preheat oven to 325-350. Place baking dish on center rack in oven.

Cook 30-35 minutes or until potatoes are golden brown. Remove from oven. Let sit at least five minutes before serving.

If you still have pot pie left over, let cool. Cut into serving pieces, place in containers or wrap in plastic wrap then place in freezer.