Welcome to the Kitchen Korner

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 January issue, please send on or before December 6th. Please 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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December 2023 - Wild Blueberry Smoothie, a Real Treat

It’s hard to get into the Christmas spirit with all the war like activities going on around the world: Russia invading Ukraine, which has on placed on the back burner now that the Israel-Hamas war has occupied everyone’s attention and filled all the news channels hour after hour and day upon day. The locally the many homeowners who pre-paid for furnace fuel, only to have Maritime Fuels go bankrupt owning approximately $57-Million and showing only about $8-Million in assets.

Oh, yes let’s not forget about the rapid rising in homelessness and many sleeping on the streets or in tents. fine weather we’ve been having. At time of this writing less than four weeks, before that fat old guy tries to come down the chimney. On the bright side, there are many of us who have a steady job, good health, a roof over our head and family members who love us. the furnace has not had to work very much, so I’m liking the savings in heating costs.

The wetter and less sunshine this past summer is still having an effect on us. Christmas Tree farmers are complaining theyh would have liked more sunshine to get a better tree. Tomorrow is dumping day for lobster fishermen in Southwestern Nova. Let’s hope no lives are lost and the warming Gulf of Maine did not cause lobsters to be softer shells and half full. Warming ocean temperatures doesn’t give lobsters time for the shells to harden up. In the last few years, I’ve noticed the shells are softer and the Yarmouth lobsters are not as full as they were 20-30 years ago.

I always try to get our lobsters from the Yarmouth area fisherman, who is selling from his truck in Truro. Last year it was even worse. A lot more softer shelled lobster around. Climate change is already affecting lobsters.

If that’s the case, it doesn’t speak well for the lobster industry as climate change becomes more noticeable. If you think of that as something on the negative side, you should think about the plight of wild blueberry producers, who are facing prices lower than expected.

When I was searching for this month’s recipe, I came across one Linda Harrington gave me after attending two days at the Willd Blueberry Producers annual general meeting. Before you read on, I must give credit for use of these recipes to Prevention, June 1999 for the smoothie and the WBPANS website for Wild Blueberry Sauce.

Wild Blueberry Smoothie

  • 1 ¼ c wild blueberries
  • 1 c. orange juice, chilled
  • 2 c. fat-free yogurt
  • ¼ c. fat-free or 1% milk

Combine all ingredients in a blender. Blend until smooth. Pour into two large glasses. (Prevention, June 1999)

Wild Blueberry Sauce

  • 1/3 c. sugar
  • 1 Tbsp. cornstarch
  • 1 ½ c. wild blueberries
  • ¼ c. water
  • 1 tsp. lemon juice

Mix sugar and cornstarch in a saucepan. Add wild blueberries and water. Cook and stir over medium heat until slightly thickened. Remove from heat and stir in lemon juice. Great with pancakes and waffles.

November 2023 - Sometimes it is worth looking at the past...

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

CoVid19, by encouraging us to stay home and avoid large crowds, we had to change our habits. As a result gardening, pickling, preserving became a higher priority. Concurrent, to that we became more selfish, wanting things done differently, a different job, higher wages or perhaps not wanting to work. The "new ME" now results in worker shortages.

The online resource also includes a short history of food and dining in Nova Scotia, a list of published Nova Scotian cookbooks, lobster recipes, and even a collection of chocolate and candy recipes for commercial production.

After looking around the site for a while, I decided to choose one recipe. It is from an Indian Cookbook by The Native Communications Society of Nova Scotia. Dated: February 1977; Reference: The Micmac News February 1977 Nova Scotia Archives  V/F vol. 143 no. 2. I have a second one in mind Nova Scotia Seafood Chowder by Mrs. J.W. Sellers, Pictou published in 1975 and may present it later.

Indian Pudding

  • 4 cups milk
  • 1 cup yellow corn meal
  • 2 eggs, slightly beaten
  • 1/3 cup shortening
  • ½ cup sugar
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • 1/8 teaspoon nutmeg
  • vanilla ice cream

1. Bring milk to a boil and add the cornmeal beating vigorously.

2. Preheat oven to 325 degrees.

3. When mixture is nearly cool, add the remaining ingredients, except the ice cream and mix well.

4. Pour into a buttered baking dish, bake two hours. Serve hot with vanilla ice cream on top.

YIELD: 10-12 servings.

NOTE: 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 a useful resource of a continuing series of digital products developed and released by the archives. For more information about archives' offerings, go to https://archives.novascotia.ca/

Even though they didn’t have the same resources and equipment as we do, they were great cooks.

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


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.

August 2023 - Where has the Summer Gone?

Remember, last February we had to pay for this heat. We moaned about being cold; another storm was coming our way, or it as hard work shoveling the walkway. Even though we don’t have to shovel, we are still complaining.

Think about wildlife and how much they are enjoying the lush grasses and probably the tops off some of our garden vegetables or flowers. Like us they are probably not enjoying the infestation of flies and insects.

This past weekend we have been suffering in another way……. We just got dumped on with three months rain in less and 12  hours. Stretching from Liverpool through Queens County, on to Peggy’s Cove, then up to Tantallon, next toward Bedford, and on to St Croix and Windsor, it was like a ribbon maybe 15-20 miles wide. Lighting and rain like we’ve never seen before. Depending on the community anywhere from 55 to upwards of 300 mm.

At one point 70,000 were without electricity. Two days later abut 10,000 are in the dark. No need to elaborate, except to add Premier Houston declared a state of emergency province-wide.  With the actual storm behind us, guess what we see looking directly at us.

Here we are only five weeks until students will be back in school. Is time going faster, or are we getting older and it just seems to pass us by like we are standing still. Where has the summer gone? It’s a bad way to look at it, but I the next column, I’ll probably be chatting about drive safe and look out for students on there way to or from school, then the next one, it will be pumpkin pie for Thanksgiving.

On a completely different note, I’ll mention that occasionally I think how nice it would be to operate a coffee shop, because people are the happiest once they get there first sip, or cup of coffee. I enjoy people when they are happy. Of course, I’d be able to keep up with all the gossip, as I suspect a waitress with a keen ear would be astounded with all the juicy gossip.

However, during the last week being a waitress in a coffee shop in Colchester County it would not have been as much fun. It would be akin to watching CNN hour after hour, where it’s a constant rehash of what former president Trump lied about today, or who he called out. Basically the same story.

True or not, it will take a while for the blemishes from the constant bashing bruising we’ve taken during the last week to disappear. There can be a positive outcome. We don’t need or want extreme attitudes to exist anywhere, but we can only control our own space. Maybe people will think before they speak, and be aware maybe we should join others to put a positive stamp on Colchester by ensuring there is inclusiveness and respect for others.

Now that I need to start some activity about what’s happening in the kitchen, and stop thinking about the extreme heat wave for the last few weeks, or the recent historic rainfall. Here’s a recipe which originated from an elderly lady in Cape Breton, but landed in mainland Nova Scotia about 20 years ago.
Since that time it’s been named after her. 

Toonie’s White Cookies
  •  1 cup margarine (2 blocks)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp Cream of Tarter
  • ½ tsp Baking soda
  • 2 cups of flour (maybe a bit more)
  • 1 tsp vanilla
  • Mix ingredients together. Ensure all is moistened and well mixed.
  • Drop spoonfuls onto cookie sheet. (I add a sheet of parchment paper)
  • Bake in 350 over until brown.

July 2023 - No sooner said, than done…………

In May as we were shivering with the cold weather, I mentioned it would not be long before the farmers would be cutting hay, or silage. No sooner had the ink hit the paper and on the next day as I was driving into Truro, just after crossing the Gosee Bridge in South Maitland, there were fields already mowed. Then when I turned onto HWY 236 to go through Old Barnes those ambitious farmers at then former Jim Burrow’s farm and onward must have got up early because field after field had been moved. I gave my head a shake it was Tuesday after Victoria Day holiday.

The first crop of silage is in, the fields were immediately dressed with a fresh coat of manure. I can’t be totally sure, but this past Friday, but in my mind I am positive, at least one field has been cut for the second time. Sometimes I wonder, which farmers has nurtured his fields and will be able to cut for the fourth time.

Quite possible. Either it grows fast, or I’m getting older and slowing down. It’s all amazing since we have had a very dry spring without much rain. Maybe what rain we did get came at just the right time.

Of course when you see the fields being mowed, you realize it’s time to check the grocery stores and vegetable stands. Strawberries should soon be available.

Timing was right. Later that day, I stopped into Masstown Market and there they were. Hundreds of boxes of Millen Farms fresh strawberries. I grabbed a box and certainly didn’t mind the $6.99 price. By mid-July and we get some real hot weather, there will be a surplus and prices will have dropped. That’s whemn I will get enough to do two or three batched of jam. Hope I still have some rhubarb. I’ll try a combo batch. I’ve been busy in June. You might call me a slacker. But as soon as I get this issue delivered to the stores, I’ll stop at the Garden centre in Great Village to get transplants for tomatoes, several kinds of peppers and brussell sprouts. Finally after two years with no luck, I’ve been able to get a new supply of tomato cages.

Went searching for a timely recipe and the second one I came across caught my eye Hazel’s Zucchini Casserole from our good but deceased friend, Hazel Hill, Great Village. She had submitted it in 2016. The way things grow, especially Zucchini, this Casserole recipe should be most timely.

Hazel’s Zucchini Casserole


  1. 2 cups hamburger
  2. 4 cups Zucchini, sliced into ¼ inch slices
  3. ½ cup onion
  4. 4 eggs beaten
  5. ½ cup milk’
  6. 2 cups toasted bread crumbs
  7. 1 tblsp margarine
  8. ½ cup shredded cheese – your choice
  9. Salt and pepper to taste.

Preparation: Combine eggs, margarine, milk, and seasoning. Crumble up hamburger into small pieces

Grease your favourite casserole dish. Put layer of zucchini, then a fine layer of hamburger, add a bit of onion. Repeat layering until done. Pour egg and milk mixture over the base. Sprinkle top with bread crumbs. Finish by adding cheese.

Bake in 325 oven. If using a top rack, cover or add layer of tinfoil. Remove covering for last 30 minutes. If you feel it’s a bit dry, gently add ½ cup of water, by sprinkling around the edges.

June 2023 - I miss the Birthday Party.

Every time I drive through Economy I realize how much I miss the Birthday Party for 90+/- which we sponsored on the Saturday of Mother’s Day weekend for 10 years. The event was humming quite nicely, and became a tradition, or was expected. In fact about half way through the 10 year span some of the seniors would call or send a note in early February asking if it was still on, and would they be invited.

Even in their 90’s they were getting ahead of me. When it was first started, one of the amazing things, several people who had gone to school together but lost tract of one another were reunited after a four decade absence.

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).

May 2023 - Sauerkraut Chocolate Cake

We have several things to be thankful for, even though I have not hear of anyone local winning the lotto. If we won the "big one", other than having a lot of money in the bank, feeling nice from paying off our children’s mortgage and helping a few of our closest friends, we might not be any happier.

In fact with many hounding us to borrow money; invest in their business there might be days we were headed to the food bank.

However, I do know a few non-monetary things which are making me happier: it’s getting warmer; soon will be time to de-winterize the travel trailer, and perhaps most of all, we don’t have to deal with all the political crap; almost daily mass shootings at mosques, churches, shopping centres, street corners and schools with AR15’S. We have enough of those type of problems becoming more common in Canada.

I’ve made arrangements for a neighbor/ excavation contractor to bring his small excavator to rid an area of weeds, then dig a few trenches which will be the base for raised vegetable beds. Most of the bed trenches will be four feet by eight feet by 10" deep. Each will be framed with 8" boards. Also will have a five foot wide between each bed.

With an aisle five feet wide, I’ll then cover the areas between beds with carpeting people have taken out of their homes. My goal is no weeds or mowing between beds.

It will not be cheap. I plan on six 4 x 8 beds, plus one long trench two feet wide by about 50 feet long, which will be the new home for raspberry and blackberry canes, with a few strawberry plans in the middle. Forgot to mention, each bed and the trench will have a layer of landscape fabric, before backfilling with compost and good top soil.

I enjoy gardening, but detest if I have to spend a large amount of time, mowing or pulling weeds.

The other things which are bringing joy is the Mass Murder Commission has delivered it’s final report. Not that I say I am agreeing with all the recommendations. The joy is "it’s over" and we can get moving on healing.

When she was renewing her subscription to the Shoreline, Vonnie Rushton, Londonderry sent in a recipe for Sauerkraut Chocolate Cake. She says it it very good and very moist. So here goes:

Sauerkraut Chocolate Cake


  • 1 2/3 cup white sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup black coffee
  • 2 ¼ cups flour
  • ½ cup cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2/3 cup sauerkraut (Rinsed and drained)


Mix all ingredients , then same as any cake. Adding the sauerkraut last and mixing in by hand. Bake in 9" x 13" pan for 20 to 30 minutes at 350.


  • 1 cup brown sugar
  • ½ cup soft butter
  • ½ cup canned milk
  • 1 cup coconut.

Spread then icing over the cake while it is still hot and place it on the lowest rack in the oven under the broiler until it browns and bubbles. Check after 4 minutes.

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.

March 2023 - We’re not smiling now!

In January and early February, we were all smiles. No snow, no really harsh cold days and when you looked outside, it was very similar to late March. From your gaze across the yard or towards the edge of he woods, you could almost imagine it maple syrup time.

This winter we we did not have prevailing strong gusts of wind when it was extremely cold. We had about a week of above average temperatures we are back into a cold snap. Will March come in like a lion or lamb?

Keeping a close eye on the weather fronts coming our way from the New England seaboard and Ontario, one could easily assume more snow is on the way, but temperatures need to moderate from what I experienced when poking my nose outside the last couple of mornings.

The weather is totally unpredictable. Took coffee bread long enough to catch the weather on CNN. California, it you can believe it, is receiving up to eight feet of snow high in the mountains, and about five feet farther down. Weirdest of all was up to 10 inches for certain areas not far from Los Angeles.

Around here, I am not going to predict, or act surprised regardless what comes our way.

As log as it is warm enough for the leaves to start to come out by mid-May. However, I vaguely remember as a kid, we got about a foot of snow in New Brunswick on June 9th. The date is memorable because that was my father’s birthday.

Luck is on our side for not living south of the border. Too many mass shooting. So far this you they have experienced 88 events. Thjat is almost two per day.If we are looking south of the border, we certainly don’t have many reasons to smile. School shootings, drive-by killings; Trumps extra activities even from 10-15 years ago, all coming at us in a rush. Very overwhelming. I know things change, however, If today is the standard, I’m not looking forward to the future.

Even though I don’t like many things he has done or is doing, but thank goodness, Justin Trudeau’s government seems to be focusing on changing life’s lot with the aboriginal people. Not enough, but a start.

Now back to the kitchen. I think, even though the cost is high, it might be a good time to present this recipe for "Pulled Pork". Thought I would share it with you.

Pulled Pork – Slow cooker


  • 2.5 Kg Pork – bone in (Excess fat trimmed)
  • 1 tsp salt
  • 2 tsp Oil - canola preferred
  • 2 carrots, grated
  • 1 onion, finely chopped
  • 2 jalapenos, minced
  • 2 cloves garlic, minced
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 ½ cups chicken broth (low sodium?)
  • 2 cups crushed tomatoes
  • 1 cup pineapple juice
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp apple cider vinegar

Pat meat dry and season with salt all over. Heat a large frying pan on medium heat, add oil. Brown pork on all sides, about three minutes per side. Then transfer to slower cooker.

Add onions, carrots, jalapenos and garlic to the pan. Cook until softened, about 3-5 minutes, stirring often. Stir in spices and cook another minute. Scrape mixture onto meat in the slow cooker.

Add chicken broth, crushed tomatoes, pineapple juice an worcestershire sauce.

Cook on low for 10 hours. Remove pork from insert to large bowl. Strain sauce into a large frying pan, reserve vegetables and add to pork. Skim off any fat from the sauce.

Boil liquid, stirring often, until reduced to syrupy consistency, about 30-35 minutes. Stir in vinegar.

Using two forks, remove bone and shred meat. Combine with sauce. Serve over rock or on buns.

Prep Time: 15 minutes; Cook time: 10 ½ hours; Serves 12

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.

January 2023 - 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 passed 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 bring it home". What a nice feeling compared to 40+ years ago, when mine were wee ones and it was a struggle to get what they wanted either because it was out of stock, or money was tight.

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.

Our household is not much for deserts and sweets, but we do like the occasional chocolate. In most cases it is routine to go back for seconds, rather than clear a path for dessert. Over the holidays, it seems like it becomes a habit to nibble on sweets when visiting or entertaining.

On cold winter evenings, it seems fair to have the occasional craving for a warm / hot filling desert. One favourite from days gone by in the era of grandparents 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
  • ½ cup white sugar
  • 1 tsp soda
  • 2 tsps cream of tartar
  • ¼ tsp salt
  • ½ cup raisins (optional)
  • ½ cup milk
  • ½ tsp vanilla.

Sauce for pudding:

  • ½ 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 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 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