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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
I worked all night and was busier than a one-armed paper hanger. I knew I had an issue to get out to you this morning but, to be honest, my drass has been agging and I have accomplished very little. I had prayed for a miracle because I'm too tired to do much else today. I need sleep! Guess what?
Miracles happen!!! I opened my inbox and one unwrapped itself before my eyes.
Today's issue is a gift from Bev in Montreal, Canada. Yeppers... today is my birthday. I am 55 years young. Bev surprised (and delighted!) me with an entire issue. I'm sending virtual hugs to her at this very moment. I'm saving a few extra for
Tia in Nova Scotia, and Bill in
B.C., too because they also had a hand in this fabulous issue. Thanks to my Canadian hunnies!
We'll see you again on Sunday, God willing.
Here's Bev...
Hello, special folks! Several months ago (Sept. 01, 2006 in fact), Maggie offered me the opportunity to put together my own special issue of A2Z.. suggesting a theme around recipes from Canada. Realizing that her birthday was fast approaching, I thought "hmmmmm.. now would be a good time to surprise her; ya think?" So, to honour our First Lady of A2Z on this her special day, I've put together some goodies for everyone. In the spirit of how our Maggs lives her life, not only is this a gift to her.. it's a gift she can share with her "family" here; and, knowing Maggie, there's not a whole lot that fills her heart more than receiving something she can share! :~)) From our hearts to yours, honey...
Birthday Happiness
As we observe your birthday now,
Your cake and gifts don't matter much.
These common things aren't really you,
Ribbons, paper hats and such.
We celebrate a person who
Brings happiness to everyone,
Someone who gives more than she gets,
And fills our lives with joy and fun.
So Happy Birthday, and many more!
We hope you make it to a hundred and two,
Because we cannot even dream
What life would be like without you.
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Food For Thought
And, some "Food For Thought" in memory of our sweet Fancy, who left us too soon last year...
A car company can move it's factories to Mexico and claim it's a free market.
A toy company can out-source to a Chinese subcontractor and claim it's a free market.
A shoe company can produce its shoes in Southeast Asia and claim it's a free market.
A major bank can incorporate in Bermuda to avoid taxes and claim it's a free market.
We can buy HP printers made in Mexico. We can buy shirts made in Bangladesh. We can purchase almost anything we want from 20 different countries.
BUT, heaven help the citizens who dare to buy their prescription drugs from a Canadian or Mexican pharmacy. That's illegal!!!
Ramblings
Age, I've decided, is a gift.
I am now, probably for the first time in my life, the person I have always wanted to be. Oh, not my body! I sometimes despair over my body ... the wrinkles, the baggy eyes, and the sagging butt.
And often I am taken aback by that older person that lives in my mirror, but I don't agonize over those things for long.
I would never trade my amazing friends, my wonderful life, my loving family for less grey hair or a flatter belly. As I've aged, I've become more kind to myself, and less critical of myself. I've become my own friend.
I don't chide myself for eating that extra cookie, or for not making my bed, or for buying that silly cement gecko that I didn't need, but looks so avant-garde on my patio.
I am entitled to overeat, to be messy, to be extravagant. I have seen too many dear friends leave this world too soon; before they understood the great freedom that comes with aging.
Whose business is it if I choose to read or play on the computer until 4 a.m. and sleep until noon?
I will dance with myself to those wonderful tunes of the 60s, and if I, at the same time, wish to weep over a lost love... I will.
I will walk the beach in a swim suit that is stretched over a bulging body, and will dive into the waves with abandon if I choose to, despite the pitying glances from the bikini set. They, too, will age. I know I am sometimes forgetful. But there again, some of life is just as well forgotten.. and I eventually remember the important things.
Sure, over the years, my heart has been broken. How can your heart not break when you lose a loved one, or when a child suffers, or even when a beloved pet gets hit by a car?
But broken hearts are what give us strength and understanding and compassion. A heart never broken is pristine and sterile and will never know the joy of being imperfect.
I am so blessed to have lived long enough to have my hair turn grey, and to have my youthful laughs be forever etched into grooves on my face.
So many have never laughed, and so many have died before their hair could turn silver. I can say "no", and mean it. I can say "yes", and mean it.
As you get older, it is easier to be positive. You care less about what other people think. I don't question myself anymore. I've even earned the right to be wrong.
So, to answer your question, I like being older. It has set me free. I like the person I have become.
I am not going to live forever, but while I am still here, I will not waste time lamenting what could have been, or worrying about what will be. but I will continue to rejoice in what is.
~author unknown~
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O Canada! Our home and native land! True patriot love in all thy sons command.
With glowing hearts we see thee rise, The True North strong and free!
From far and wide, O Canada, we stand on guard for thee.
God keep our land glorious and free! O Canada, we stand on guard for thee.
O Canada, we stand on guard for thee.
Canada’s name comes from Kanata, an Iroquois aboriginal word that means village or settlement. Canada is the second largest country in the world, covering about two-fifths of North America.
Canada is a constitutional monarchy with 10 provinces and 3 territories. In 1999, a third territory was created -- Nunavut Territory. The Inuit aboriginal people received 350,000 square kilometres of land in the eastern Northwest Territories.
Did you know that the longest coastline of any country (244,000 km) belongs to Canada?
Did you know that the Trans-Canada highway is the longest highway in the world? It is 8,000km. long.
Did you know that more than 3, 000 of Canada's Nursing Sisters volunteered their services at the start of the First World War. They worked close to the front lines, as well as at hospitals throughout Europe, tending to the sick and wounded. During the Second World War, more than 4,400 Canadian Nursing Sisters once again answered the call of duty. They also provided invaluable assistance during the Korean War.
Did you know Canadians have invented some of the most remarkable, lifesaving, timesaving and innovative devices and treatments in modern history, such as:
The telephone
Insulin
The pacemaker
Basketball
Five pin bowling
The zipper
The goalie mask
Walkie Talkies
The Blackberry
TAPE THIS INSIDE YOUR MEDICINE CABINET:
DID YOU KNOW THAT..
Drinking two glasses of GATORADE can relieve headache pain almost immediately.. without the unpleasant side effects caused by traditional "pain relievers"?
That COLGATE toothpaste makes an excellent salve for burns?
Before you head to the drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of ALTOIDS peppermints. They'll clear up your stuffed nose and breathing passages.
Achy muscles from a bout of the flu? Mix one tablespoon of horseradish in one cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a massage oil for instant relief to aching muscles.
Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take one tablespoon six times a day. The vinegar kills the bacteria.
Cure urinary tract infections with ALKA-SELTZER. Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly.. even though the product was never advertised for this use. (Note: Alka-Seltzer Plus Cold Medicine is not the same.. and contains aspirin, which can cause stomach bleeding if you have ulcers.)
Honey Remedy for Skin Blemishes.. cover the blemish with a dab of honey and place a Band-aid over it. Honey kills the bacteria, keeps the skin sterile, and speeds healing. Works overnight.
LISTERINE therapy for toenail fungus.. Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves your toenails looking healthy again.
Easy eyeglasses protection.. To prevent the screws in eyeglasses from loosening, apply a small drop of MAYBELLINE CRYSTAL CLEAR nail polish to the threads of the screws before tightening them.
COCA-COLA cure for rust.. Forget those expensive rust removers! Just saturate an abrasive sponge with Coke and scrub the rust stain. The phosphoric acid in it is what gets the job done.
Cleaning liquid that doubles as bug killer? If menacing bees, wasps, hornets or yellow jackets get into your home, and you can't find the insecticide, try a spray of FORMULA 409. Insects drop to the ground instantly.
Smart splinter remover.. just pour a drop of ELMER'S GLUE-ALL over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.
Hunt's Tomato Paste boil cure.. cover the boil with Hunt's tomato paste as a compress. The acids from the tomatoes soothe the pain and bring the boil to a head.
Balm for broken blisters.. To disinfect a broken blister, dab on a few drops of LISTERINE; a powerful antiseptic.
Heinz vinegar to heal bruises.. Soak a cotton ball in white vinegar and apply it to the bruise for one hour. The vinegar reduces the blueness and speeds up the healing process.
Kill fleas instantly? DAWN dishwashing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Goodbye fleas!
Rainy day cure for dog odor.. Next time your dog comes in from the rain, simply wipe down the animal with BOUNCE or any dryer sheet, instantly making your dog smell springtime fresh.
Eliminate ear mites.. All it takes is a few drops of corn oil in your cat's ear. Massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.
QUAKER OATS for fast pain relief.. It's not just for breakfast anymore! Mix 2 cups of oatmeal and 1 cup of water in a bowl and warm in the microwave for one minute. Cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.
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Just about everyone loves dessert. For years, the only way to get my kids to clean their plates was to mention dessert was waiting for them. As much as dessert is loved
by the masses, not everyone can enjoy it. Some have health concerns like diabetes or obesity. Who says you can't have your cake and eat it, too? What we're looking for in this month's theme topic are desserts that can be eaten by most folks (yes, there will always be lactose intolerance, allergies, etc.).
We're looking for those that are healthier and contain fewer fat and calories. We're looking to lighten up yet still enjoy a little dessert after dinner. Won't you join in the fun by sharing your own recipes for Healthier Desserts? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Healthier Desserts with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Healthier Desserts. We will collect them the remainder of this month and post them on the
first Sunday of June. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Healthier Desserts
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Healthier Desserts.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our May Birthday Babies:
2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
12th Jane S. Jamestown, Tennessee
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only birthdays shared using the appropriate link and basic information will be considered.
When the Fathers of Confederation got together to give this new country a name in 1867, they hemmed and hawed and finally decided that if three letters was good enough for our neighbours to the south, then it was plenty good enough for us too. BUT.. how to decide on what three letters? "I know" said one, "we'll simply put all the consonants in a hat and pick three". Atlast, they were ready. While one gentleman held the hat, another came to pick the letters:
"C, eh?"
"N, eh?"
"D, eh?"
Bus Ride - Blondes
Two bowling teams, one of all Blondes and one of all Brunettes, chartered a double-decker bus for a weekend gambling trip to Las Vegas. The Brunette team rode on the bottom of the bus, and the Blonde team rode on the top level.
The Brunette team down below really whooped it up, having a great time, when one of them realized she hadn't heard anything from the Blondes upstairs.
She decided to go up and investigate. When the Brunette reached the top, she found all the Blondes frozen in fear, staring straight ahead at the road, clutching the seats in front of them with white knuckles. The Brunette asked, "What's going on up here? We're having a great time downstairs!"
One of the Blondes looked up at her, swallowed hard and whispered...
"YEAH, BUT YOU'VE GOT A DRIVER!"
Age is Wisdom
A young boy had just gotten his driver's license and inquired of his father if they could discuss his use of the car. His father said he'd make a deal with his son. "You bring your grades up from a C to a B average, study your Bible a little, get your hair cut and we'll talk about the car."
The boy thought about that for a moment, decided he'd settle for the offer and they agreed on it. After about six weeks his father said, "Son, I've been real proud. You brought your grades up and I've observed that you have been studying your Bible, but I'm real disappointed you haven't gotten your hair cut."
The young man paused a moment then said, "You know, Dad, I've been thinking about that, and I've noticed in my studies of the Bible that Samson had long hair, John the Baptist had long hair, Moses had long hair and there's even a strong argument that Jesus had long hair."
To this his father replied, "Did you also notice they all walked everywhere they went?"
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
CANADA
CANADIAN STYLE BACON
(Pork Loins)
Ingredients for 5 pounds
1 quart ice cold water (38 - 40 degrees F.) or more if needed to cover meat.
1/4 lb. pickling salt
1 oz. powdered dextrose
1 oz. Prague Powder #1
For up to 25 pounds:
5 qt Ice water 38-40 degrees F.
6 oz Dextrose
2 oz Prague Powder #1
8 oz pickling Salt
Processing: Dissolve all the ingredients in water. The loins are then spray pumped to 10% of their green weight. Loins are then place into the leftover brine and placed into cooler for 4-6 days at 38-40 degrees F. Remove from the cooler and wash under a shower of cold water.
Smoking: Place in smoker and smoke at 160 degrees F. until an internal temperature of 142 degrees F. is reached. Remove from smoker and cool with tap water until an internal temperature is reduced to 110 degrees F. Hang at room temperature until dry. Remove to cooler overnight before using. Pea meal bacon: After curing, the loins are dried somewhat and coated generously with yellow cornmeal. They are then sliced and fried.
In Canada: I've had a terrible time finding where to get it.. sent e-mails, etc. and no luck. Probably want to keep it a secret! :~)) The only place I can find is:
http://www.malabarsuperspice.com/news/TheMainIngredient_Malabar_0610.pdf
where they have a product called "Sure Cure". If anyone else finds more information, please either send to Maggie for posting here.. or let us know in the QT forum.
PRAGUE POWDER #1
1 ounce sodium nitrate mixed with 1 lb of curing salt (if no curing salt, pickling salt may be used.
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Recipe Favorites
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The following recipes are from Tia in Nova Scotia.. thanks for your help, honey!
BEER STEAMED MUSSELS
Source: WeighWatchers pamplet
My husband, when he was a teen, used to dig mussels when he went camping at an island off the shore near Halifax. Now, it seems all the kids party at this island and they even found a body there this summer. Stupid kids, drinking near water, that just begs "Please drown me!" Ruined it for the serious kids who really want to go camping and experience nature at its best or worst. Hubby once said he was stuck there for a few days because the water was so rough and he knew his boat would never make it. Anyway, I don't think his mussels were as fancy as these, but can't you just smell them!
4 lbs. fresh mussels, beards removed and shells scrubbed
12 oz light beer
1 red bell pepper, seeded and diced
1/2 cup finely chopped onion
6 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tbsp chopped fresh thyme, or 1 tsp dried
Discard any mussels with cracked or open shells. In a large pot, combine beer, red pepper, onion, garlic, parsley and thyme. Stir to combine. Place mussels over top. Set pan over high heat and bring to a boil. Reduce heat to medium-high, cover and boil 5 minutes, until shells open, stirring occasionally. Using a slotted spoon, transfer mussels to a large serving bowl, discarding any mussels that haven't opened. Serve remaining liquid on the side for dipping, or pour over top, if desired.
ATLANTIC CRAB CASSEROLE
Source: Cooking for Miracles (IWK Childrens Hospital Cook Book)
This is a good one for you who are land-locked and find it hard to get fresh seafood.
1 - 4 oz can crab
1 - 4 oz can lobster
(or other seafood combination)
1/2 green pepper, chopped
1/4 cup onion, finely chopped
4 tbsp butter
1 cup grated strong cheddar cheese
2 hard boiled eggs, sliced
2 tbsp mayonnaise
1/2 small jar pimentos, cut up
1 can cream of celery soup salt and pepper to taste
2 cup peas, cooked
2 cups long grain rice
1 1/2 cup milk
1/2 cup dry bread crumbs or cracker crumbs
Cook rice according to package directions. Turn off heat and pour milk over. Cover. While the rice is cooking, saute green pepper and onion in butter. Add soup, seafood, cheese, eggs, mayo, pimento, salt and pepper and peas. Heat. Grease two quart casserole. Layer half of the rice mixture, half of the seafood mixture. Repeat. Sprinkle with crumbs. Dot with butter. Bake at 350 degrees for 30-40 minutes. Note: Can be made in advance and refrigerated until baking time.
SAUERKRAUT SALAD
(Sauerkraut from Lunenberg County is legendary because of the Germans who settled there 300 years ago)
1 900g container sauerkraut (drained)
1 c. white sugar
1/2 c white vinegar
1/3 c. vegetable oil Grate and mix with the first four ingredients:
1 medium onion
1 medium green pepper
1 c celery
1 medium carrot
BROILED SCALLOPS
My husband's uncle used to do these in muffin tins. I'm not sure why in muffins tins, maybe it helped contain the basting sauce. We loved eating at his house. His scallops were huge and these appetizers were usually followed by a lobster, then a feed of mussels. What a meal!
1 lb scallops
1/4 c. salad oil
2 Tbsp lemon juice or wedges
1 tsp salt
1/8 tsp pepper
1/4 lb sliced bacon paprika
Place scallops in a bowl. Combine oil, lemon juice, salt and pepper. Pour sauce over scallops and let stand 30 minutes, stirring occasionally. Cut each slice of bacon in half lengthwise and then crosswise. Fry bacon until just cooked but not crisp. Remove scallops, save sauce for basting. Wrap each scallop with a piece of bacon and fasten with a toothpick. Place scallops in a greased hinged wire grill. Sprinkle with paprika. Cook about 4 inches from hot coals for about 5 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 5-7 minutes longer or until bacon is crisp and scallops are cooked. Makes 3-4 servings
COD AU GRATIN
Source: TallShips.online
4 cups.(2lbs) cooked cod fillets
1 cup. grated sharp cheddar cheese
3 tbsp. flour
3 tbsp. butter
2 cups of milk
1/8 tsp. white pepper
1/2 tsp. salt
Flake fish. Make white sauce with butter, flour, salt, pepper and milk. Stir until thickened. Arrange fish in bottom of dish or individual servings. Cover fish with cream sauce and top with grated cheese. Place casseroles in shallow pan of water and bake at 350F. for 30 minutes.
NOVA SCOTIAN HODGE PODGE
This is an old favourite vegetable chowder from my back yard. It's usually made as early in the summer as possible to get tender young vegetables. It is important that the freshest veggies are used. New potatoes with thin skins, baby garden fresh carrots (not in a plastic bag with the greenery cut off), etc. Get everything from a farm market if you don't grow your own. It makes all the difference in the world. If you bought any of the ingredients in a supermarket, it won't be the same. This recipe is great to play with by adding different vegetables and quantities to your taste.
1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup fresh peas, shelled
2 cups cubed new potatoes
6 tablespoons butter
1/2 cup heavy cream (any milk based product is used depending on family. Some use sour cream, light cream, canned milk or even regular drinking milk)
1/4 cup all-purpose flour
1/2 cup water
Place the green beans, wax beans and carrots into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 20 minutes. Add peas and cook another 10
minutes. Stir in butter and cream or what have you. Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.
LIGHTHOUSE LOBSTER PASTA
(Source: Nova Scotia.com)
Cold lobster and pasta, tossed with a creamy light dressing, makes for a great summer lunch or light one-dish supper meal.
1/2 cup olive oil
1/2 cup sour cream
1/4 cup lemon juice
1/2 cup fresh dill, chopped
1 garlic clove, crushed
2 cups lobster meat, cooked & chopped (or 1 tin (11.3 oz/312 mL) frozen lobster meat)
1 cup chopped ripe tomato
2 tbsp finely chopped green onion
1 tsp freshly ground black pepper
8 oz dry fusilli pasta
In a medium-sized bowl combine olive oil, sour cream, lemon juice, dill and garlic. Whisk until well blended. Add lobster meat, diced tomato, green onion and pepper. Toss until well mixed. Cover and refrigerate for 1 hour to blend flavors. Cook pasta in salted boiling water until tender (about 8 to 10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Drain and cool. Add pasta to lobster mixture. Toss well. Cover and refrigerate for at least 1 hour before serving. Serves 4.
The ultimate Nova Scotia "fast food" lends itself to picnics on the beach or lunch for two on the deck. For a lighter variation try using pita pockets instead of the traditional hotdog roll. (Note from Bev: We absolutely LOVE these and always try to save enough "leftovers" to make them the next day for lunch. We add about 1/2 cup of frozen mixed veg, thawed.. the simple one that's diced carrot, green beans, corn & peas.. plus 1/4 tsp garlic powder and some white pepper. Deeeeeelish!)
1 11.3-oz (312 mL) tin frozen lobster meat* (or 2 cups of fresh cooked leftover lobster)
1/2 - 3/4 cup mayonnaise
2 tsp lemon juice
3 tbsp diced celery
2 tbsp minced onion (optional)
Thaw and drain lobster meat. Chop into bite size pieces. In a small mixing bowl, combine mayonnaise with lemon juice, celery and onion. Add to lobster and mix well. Spread the lobster salad on your favorite bread, croissant or use as a pita bread filling.
*Yields approximately 2 cups (500 mL) of lobster meat. Serves 4 to 6.
This is probably the second easiest Fiddlehead recipe you're likely to come across, right after boiling and serving with butter. This simple preparation brings out the wonderful, fresh flavour of the Fiddlehead with a minimum of muss, fuss or bother. Fiddlehead enthusiasts insist that a simple boil or saute is the only way to eat this woodland delicacy.
1-pound Fiddlehead ferns, each about 1 to 1 ? inches in diameter
1 or 2 garlic cloves, minced very fine
1/4 cup butter or extra-virgin olive oil
2 tablespoons finely chopped fresh parsley Salt and freshly ground black pepper
(Juice of 1/2 a lemon, optional)
Trim any brown ends off of the fern shoots and wash them in cold water, pulling the paper-like brown skin off as you go. Drain and pat dry. Crush the minced garlic with the back of a spoon or the side of a large knife. Heat half of the butter (or olive oil) in a large skillet over medium heat. Add the fern shoots and turn the heat up to medium-high. The ferns should sizzle, but don't allow the butter to burn. Toss and stir for about 5 minutes. Add the butter (or oil), the garlic, and the parsley. Continue cooking for one minute longer, or until you can smell the garlic and the ferns are tender. Season with salt and pepper and serve immediately on hot plates.
(Note from Bev: First soak fresh fiddleheads in lightly salted cold water for about 10 mins., then give them a really good swish. Rinse several times. These are truly unique to Eastern Canada and if you ARE able to get them, you're one of the fortunate few!)
Refreshing All Year Long - Everyone loves these crunchy spiral morsels. Keeps well in refrigeration.
5 lbs fresh fiddleheads
1 lb fresh wild leeks, ramps or shallots Fresh peppers - hot or mild to taste Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives.
5 cups apple cider or wine vinegar
5 cups extra virgin olive oil
3 tbsp sugar salt to taste
Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1 minute. Remove from heat, drain and rinse in cold water to cool them. Clean and cut up peppers, wild leeks and fresh herbs. Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add Olive Oil and stir again. Refrigerate for 24 hours before serving.
SNOW MUFFINS
From a cookbook printed by the local community college printing class, as a fund raising assignment, this is a serious recipe. Just make sure you use fresh snow after several feet have already fallen.
Just before you need it, collect 1 1/2 cups of fresh, loosely packed snow
2 tbsp butter
1 tbsp baking powder (this seems like a lot, might be a misprint. I suggest 1 tsp)
2 cups flour
1 cup milk
1 cup lightly packed brown sugar
3/4 cup raisins
1 tsp salt
Grease 12 medium muffin cups. Preheat oven to 375 degrees F. Measure the butter and melt over low heat. Mix together flour, brown sugar, baking powder and salt. Add butter and milk. Don't worry if lumpy. Quickly mix in snow and raisins, stir to blend. Spoon into muffins cups and bake 20-25 minutes.
~~ From our favourite resident Canadian Chef, Bill Anatooskin ~~
(No newsletter about Canada and its foods would be complete without contributions from our "Uncle Bill". At RecipeZaar, each of these recipes has been rated 5-star by numerous voters. Enjoy.. and thank-you, dear Bill!
Rib-Eye Steaks That are Superb
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty. by William (Uncle Bill) Anatooskin
32 ounces boneless rib eye steaks, 1" thick (4 steaks)
1 tblsp freshly cracked black pepper, coarse
1 tsp. granulated garlic powder (optional)
1 1/2 tblsp kosher salt or COARSE sea salt (*Do not use regular table salt)
Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
Now, coat both sides generously with coarse black pepper and granulated garlic powder.
Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
Scrape off any excess coarse pepper and salt if desired and discard.
I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
Serve with freshly processed horseradish.
NOTE; Make sure that the heat is on HIGH at all times during cooking the steaks.
Do not use ordinary table salt.
KARTOSHNIK - (Potato Cake)
The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original. by William (Uncle Bill) Anatooskin
3 large potatoes, peeled and diced
4 large eggs
1/4 cup whipping cream
3/4 teaspoon salt
3/4 cup grated Swiss cheese
3/4 cup grated sharp cheddar cheese
1 small onion, finely chopped
3 teaspoons baking powder
1/2 cup melted butter
1/2 cup sour cream or plain yogurt
1/2 cup finely chopped green onions (scallions)
In a medium size saucepan, add potatoes, cover with water and bring to boil.
Reduce heat and cook until done about 15 minutes.
When done, drain and discard water.
Mash potatoes and set aside.
Preheat oven to 450 F degrees.
In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.
Add mashed potatoes and whisk until blended.
Add both grated cheeses and finely chopped onion and mix well.
Add baking powder and stir to incorporate.
Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.
Pour potato mixture into prepared dish and level.
Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.
Remove from oven and let cool for 5 minutes before cutting.
In a small saucepan, melt 1/2 cup butter.
Cut Kartoshnik into 3 inch squares.
When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.
This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F.
Uncle Bill's Microwave Potato Chips
These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.
4 medium potatoes (russet, yellow gold, or red potatoes)
your choice spices or herbs (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed)
olive oil, for microwave tray, plate
If potatoes are old, peel and slice thin, 1/16" in thickness, slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them 1/16" in thickness, slicing across the potato.
Sprinkle with your choice of spices or herbs or just leave them plain.
If you have a microwave bacon tray, place the sliced potatoes flat on the tray in a single layer.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 7 to 8 minutes.
Cooking time could vary slightly, depending on the wattage of your microwave.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
NOTE: You can also use PARCHMENT PAPER to place your potato slices. Place your potato slices, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp.
ADDITIONAL IDEAS, suggested by Deb K:.
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
A great dip is Robert Rothschild Farm Dips: Emerald Isle Onion Dill and Horseradsih Dip.
Stuffed Dill Pickles
This is a very interesting recipe and is great for parties and family gatherings.
by William (Uncle Bill) Anatooskin
1 (48 ounce) jar dill pickles (homemade preferred) or kosher dill pickles
1 (8 ounce) package cream cheese, regular
1 medium onion, very finely chopped
3/4 teaspoon Tabasco sauce (optional)
Using an apple corer, a thin potato peeler or a sharp knife, core out each dill pickle.
You can save the core for another use.
Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove and liquid that did not drain.
Meanwhile, in a mixing bowl, cream the cheese and onion until blended.
Add Tabasco sauce and mix well to blend.
Using a cake decorator or a small spoon, stuff each pickle.
Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
Before serving, slice pickles into 3/4 inch slices.
Place pieces on a serving plate.
Cover and refrigerate any unused pickles.
Serve on a platter.
These pickles are also good for lunches.
You may also wish to add some finely chopped Smoked Salmon to the filling, or finely chopped fresh garlic, or some finely chopped black olives, or finely chopped cooked ham.
Try adding some Cheese-Whiz to the cream cheese, a nice added flavor.
Make your own corer by purchasing a "Discribe Marker" Pen. Cut both ends off, remove any burrs, scrape off the paint on the casing, clean well and you have an excellent corer about 3 3/4 inches long.
This does a perfect job in coring the dills.
~~ And now from Bev:
MY CANADIAN PEA SOUP
Yield: 6 Servings
1 c yellow soup peas
3 c Water (cold)
2 lb Smoked ham, shank or bone (or bone & meat from leftover roast ham: 2-3 cups)
3 qt Water, boiling
1 Onion, chopped
3 stalks Celery, with leaves, sliced
1 tsp. fine sea salt (or Kosher Salt)
3 large carrots, sliced
2 bay leaves
Chicken Bovril to taste
Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, ham bone, cubes of ham meat, onion, carrots, celery, salt, bay leaves and some chicken Bovril. Bring to a boil; reduce heat, cover and simmer until peas are very tender, about 2 hours. Remove ham bone; chop any meat still on the bone and return to soup. Season to taste with salt and pepper. Also freezes well.
BAR-B-BARN RIBS
(Source: The Montreal Gazette, 90/12/19)
How well I remember.. the most delicious, succulent ribs that would make even a Texan drool! :~)) And they were served with an equally amazing "saucy" Spanish rice.. simply, more tomato sauce/juice was added so it wasn't dry. Wonderful! ~Bev
Yield: 4 Servings
2 lbs Texas-style long Ribs, Parboiled 'til tender
1 cup Apple Sauce
2 cups Brown Sugar
1/2 cup Lemon Juice
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Cinnamon
In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes.
ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE
(Source: The L'Ordre de Bon temps menu in Northern Bounty, A Celebration of Canadian Cuisine)
My bro-in-law would turn somersaults for this! :~))
Yield: 6 Servings
1 c Olive oil
1/2 c Carrot; finely chopped
1/2 c Celery; finely chopped
1/2 c Onion; finely chopped
4 cloves Garlic; minced
2 Sprigs fresh thyme
2 Bay leaves
3 lb Loin of venison, with bone
2 tblsp Clarified butter
Salt to taste
Fresh ground black pepper
Savory Wine Sauce:
3 c Beef stock
2 tb Butter
Reserved venison bones
1/4 c Minced shallots
1 clove Garlic; minced
1 Sprig thyme
2 Tomatoes; coarsely chopped
3 tblsp Sherry wine vinegar
1/4 c Port
2 tblsp Red currant jelly
Salt to taste
Fresh ground black pepper
Make a marinade of the first 7 ingredients. Debone the loin; trim and discard fat and sinew. With a
cleaver, chop the bone into 1" pieces and reserve for the sauce. Slice loin against the grain into 6 pieces.
Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours.
Meanwhile, prepare the sauce: Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often.
Add shallots, garlic and thyme, cooking until soft and lightly coloured. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper to taste. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Saute in clarifed butter, searing all sides quickly. Transfer pan to preheated 400 deg F oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce.
RAPPIE PIE
(Source: the Acadian section of The Canadiana Cookbook by Mme. Jehane Benoit, a beloved chef to French Canada. To quote the author, "Rape in French means grated, so in either case, rapure or rappie indicated that fact. A great deal of French and English is mixed together in the Acadian language".)
1 Chicken 5-6 lb, for stewing
5 lb Potatoes
2 Onions; medium- chopped
1 Celery stalk- diced
1 Carrot; grated
1/4 tsp Thyme or -1 bay leaf
Salt & pepper to taste
2 slices salt pork
Cut chicken into individual pieces. Place in large saucepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or until chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked, squeeze 1 or 2 cups potatoes at a time in a piece of cotton until quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover
potatoes. Stir until thoroughly mixed. Salt lightly. Simmer over low heat about 10 minutes. Grease generously an 8" square baking dish. Spread half the potatoes in the bottom of the pan. Remove hot chicken from bones and spread over the potatoes, cover with the remaining half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot.
CANADIAN BACON AND CHEDDAR PUFF
(from the files of Al Rice, North Pole Alaska. Feb 1994)
6 tblsp each Dijon mustard and honey
2 tsp caraway seeds (optional)
6 English muffins, split and toasted
2 tblsp Butter or margarine
12 slices Canadian bacon (approximately 1 lb.)
1 lg Granny Smith apple, peeled, cored and thinly sliced
4 Egg whites, room temperature
1 1/3 cups cheddar cheese, finely grated
1/2 tsp Paprika
-Salt and pepper to taste
-Parsley sprigs
-Apple slices
Combine mustard, honey and caraway seeds; spread 1 tablespoonful on each muffin half. In a large skillet, melt butter and saute Canadian bacon slices until thoroughly heated, turning once. Remove with slotted spoon. Saute apple slices lightly in drippings. Arrange bacon bacon slices and apple slices on muffins; place on baking sheet. In a large bowl, beat the egg whites until stiff peaks form. Fold in cheddar cheese, paprika, salt and pepper. Mound on muffins, spreading evenly over topping. Broil under a preheated broiler until puffed and golden, about 1 minute. Garnish with a parsley sprig and additional apple slices. Serves 6.
MONK'S CHICKEN PICCATA
(Source: Friar Bob, The MONKS' COOKBOOK, Montreal Qc.)
2 lb Boneless chicken breasts, thinly sliced
Salt and black pepper
Flour (to coat chicken)
2 Sticks of butter
Several tablespoons of extra Virgin olive oil
12 Garlic cloves, peeled and minced
1 c Fresh lemon juice
1 c Dry white wine
1 c Minced fresh parsley
2 Lemons thinly sliced as a garnish to final preparation
Corn Starch and water
Sprinkle chicken breasts with salt and pepper to taste, then dredge them through the flour. Saute them in butter and oil (amount of oil and butter to taste, but at least a couple tbsp of each -- we use more). Sautee each breast till cooked through. Remove from pan. Mix corn starch and water to use to thicken sauce that you are about to make. Add to pan lemon juice, garlic, white wine, parsley. Simmer for a while, then add corn starch mixture to thicken. Return chicken to pan, cook for a few minutes. Serve with lemon slices and parsley as garnish. A mixture of brown and wild rice, green beans and a fresh green salad are our favourite accompaniments.
CLOSE TO HEAVEN BARBECUE SAUCE
"This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe."
Note: Swiss Chalet is a chain of Canadian Rotisserie BBQ'd Chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. "Trust me, it's utterly delicious!!" ~Bev
Pour water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix.
Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.
Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.
MAKES: ABOUT 3 CUPS
CANADIAN MAPLE SYRUP TARTS
(Source: Desserts, Tried and True)
1 c Maple syrup Canadian (think New England syrup would work just as well.. LOL)
1 lg Egg
1/2 c Chopped pecans
1/2 c Raisins
13 mini Tart Shells - Tenderflake
In a mixing bowl, beat the egg with a fork. Beat in the Maple Syrup, stir in the raisins. Pour into the unbaked pastry shells, sprinkle with nuts. Bake at 400F for 15-20 minutes. NOTES : The original recipe calls for 24 mini shells.
HAMANTASCHEN
Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy seeds or jam, are a traditional treat during PURIM, one of the liveliest of the Jewish holidays. "This prune version is delicious!"
~Bev (Source: Canadian Living Magazine, March 1992.)
2/3 cup Butter, softened
1 cup Granulated sugar
3 tblsp. Liquid honey
1 tsp. Vanilla
3 Eggs
3 cups All purpose flour
1 tsp. Baking powder
FILLING:
2 cups Pitted prunes
1 cup Raisins
1/2 cup Walnuts
1 tsp. Grated lemon zest
1/4 cup Lemon juice
2 tblsp. Granulated sugar
1 Egg, lightly beaten
In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture. Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days. FILLING: In food processor, finely chop together prunes, raisins, walnuts, lemon zest and juice, and sugar. On floured surface, roll out one-quarter of the dough at a time to 1/8 inch thickness. Using floured 2-1/2 inch round cutter, cut out rounds. Place heaping teaspoonful of filling in center of each. Fold three sides up to make three corners; pinch each corner to seal.
Re-roll scraps once. Place on greased baking sheets; brush egg over edges. Bake in 350 F oven for 15-20 minutes or until golden. Let cool on racks. Makes about 5 dozen.
PEI POTATO SCONES
Scones served warm with butter are delicious. The mashed potato ensures a product that stays moist longer. (I imagine these would be good without the sugars, nutmeg, raisins & fruit as well, so I'll try these.. Bev :~))
1 2/3 cup/400 mL all purpose flour
2/3 cup/150 mL whole wheat flour
1 tsp/5 mL salt
4 tsp/20 mL baking powder
1/4 cup/50 mL white sugar
1/8 tsp/0.5 mL nutmeg
1/3 cup/75 mL butter
1/3 cup/75mL raisins and/or candied mixed fruit
3/4 cup/175 mL mashed PEI potato
1 whole egg
1 egg yolk
3/4 cup/175 mL milk
1 egg white, lightly beaten
Granulated sugar
Combine flours, salt, baking powder, sugar and nutmeg in large bowl. Cut in butter until mixture is the consistency of cornmeal. Stir in raisins and/or fruit. Combine potato, whole egg, yolk and milk in medium bowl. Whisk until no lumps remain. Make a well in the centre of the dry ingredients and add liquids all at once. Stir with fork to make a soft, slightly sticky dough. If necessary, add 1-2 tbsp more milk.
Press lightly into a ball and knead gently on floured surface about 6 times. Roll out dough to 1/2 inch (1 cm) thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with slightly beaten egg white and sprinkle with sugar. Bake at 450 degrees F (230 degrees C) for 13-15 minutes or until golden. Makes 12-16 scones.
Recipe courtesy of PEI Potato Board
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Heart Healthy
GO-LITE: LEMON SOY CHICKEN
Source: Canadian Living [magazine] Jul 95
Yield: 4 Servings
1 3-lb Chicken, cut in pieces
1/4 cup Soy sauce, low-sodium
2 tblsp. fresh Lemon juice
1 tblsp Canola or Olive oil
1/2 tsp. Lemon pepper
1/2 tsp. Ground ginger (or use fresh, grated ginger)
1 cup water
1 Garlic clove, minced
1 cup Long-grain rice
Grated zest of 1 lemon
Remove skin from chicken pieces; place chicken in shallow dish.
Combine soy sauce, lemon juice, oil, lemon pepper, ginger, 1 cup water and garlic; pour over chicken. Cover and refrigerate for at least 8 hours or up to 24 hours, turning occasionally.
Sprinkle rice evenly in bottom of 12-cup greased casserole; arrange chicken pieces over rice. Pour in marinade. Cover and bake in 325F
160C oven for 40 minutes. Uncover; bake for 30-40 minutes or until chicken is no longer pink inside.
Garnish with lemon zest.
You can substitute 2 lb chicken legs for the chicken; bake in a 13x9-inch baking dish.
Per serving: about 270 calories, 26 g Protein, 6 g fat, 26 g carbohydrate
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Diabetic Choices
Did you know that Canada has played a major role in developing treatments for diabetes? In 1921 Dr. Banting, along with fellow researchers, discovered insulin, the most widely used treatment for diabetes. In May 2000 a team of researchers from the University of Alberta announced they had successfully transplanted human pancreatic cells into people living with severe diabetes, called islet cell transplantation. This type of treatment for people with diabetes can lead to independence of insulin injections and no longer having to watch what they eat. Go Canada! (Canadian Diabetes Association,
www.diabetes.ca)
BUFFALO & BEANS
Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta
(I haven't tried buffalo meat, but my BIL has and says it's really good! ~Bev)
1/4 cup Vegetable oil
1 Green pepper, chopped
1 sweet Red pepper, chopped
2 cups Mushrooms, sliced
4 med. Onions, sliced
1 1/2 lb Lean beef, ground
1 1/2 lb Buffalo meat, ground
28 oz Kidney beans (2 cans)
28 oz can Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
Spices & herbs to taste (Suggested: oregano, cumin, basil, cayenne)
Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested: oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8-12.
One cup serving 3 protein choices, 1 starch, 1 fat
ANNA OLSON'S STICKY TOFFEE PUDDING
(from the SPLENDA website)
This scrumptious sweet will have you licking your fingers for every last sticky morsel.
Ingredients:
For the Sticky Toffee Sauce:
6 tblsp unsalted butter
1 cup Splenda Brown Sugar Blend
2 tsp ground cinnamon
2 tblsp orange juice
2 tblsp rum
3 tblsp 35% whipping cream
For the Pudding:
1 3/4 cups pitted dates (about 10 oz. / 300 g)
2 cups orange juice
1 tsp. baking soda
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
6 Tblsp. unsalted butter (room temperature)
3/4 cup Splenda Brown Sugar Blend
3 large eggs
Directions:
Preheat oven to 350 ?F (180 ?C) and grease and flour eight 5-ounce (150 g) ramekins and place them in a baking dish.
For sauce, melt butter and SPLENDA® Brown Sugar Blend over medium heat, stirring occasionally. Once bubbling, add cinnamon, orange juice and rum and return to a simmer, stirring. Remove from heat and stir in cream. Spoon 2 Tbsp (30 mL) of sauce into each ramekin and reserve rest of the sauce to serve with puddings.
Roughly chop dates and simmer in orange juice, uncovered, for 5 minutes. Remove from heat and stir in baking soda. Let cool while preparing batter.
Sift flour, baking powder, cinnamon, ginger and salt. In a separate bowl, cream butter and SPLENDA® Brown Sugar Blend until light. Add eggs one at a time, stirring well after each addition. Add flour mixture alternately with date mixture, stirring well after each addition, starting and ending with flour. Spoon batter evenly between prepared ramekins. Pour boiling water around ramekins (coming up ? inch/1 cm) and bake for 30 to 40 minutes, until a tester inserted in the centre of a pudding comes out clean. Remove from water bath and allow to cool for at least 10 minutes, and unmould to serve. Reheat toffee sauce and spoon over warm puddings.
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PAUL'S MEXICAN PIZZA
(Source: Paul Royko,. Toronto, Canada)
4 small Italian flat breads
15 oz Can refried beans
3 med Plum tomatoes, diced
1 small Green bell pepper, seeded and chopped
4 Green onions, chopped
2 cups Shredded Monterey Jack Cheese (or Monterey Jack & Mozzarella Blend)
1/2 cup Fresh cilantro, chopped
Chopped hot pepper (to taste)
2 cloves garlic, thinly sliced
Your favourite salsa
Spread 1/4 can of refried beans over each piece of Italian flat bread. Top each pizza with tomatoes, green peppers, onions and cilantro.You can also add sliced garlic and hot peppers if you
wish. Top with 1/2 cup of shredded Monterey Jack.
Bake in an oven preheated to 425 degrees F. for 15 minutes, or until cheese is melted and bubbling. Serve cut in wedges with salsa dribbled over
top.
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Publisher's Choice
KIT KAT'S PENNE WITH SAUSAGE
(Dan Aykroyd's Favourite Dish)
(Source: Kit Kat Restaurant, Toronto, Ontario)
(Yes folks, Dan is a fellow Canuck.. :~))
Yield: 2-4 Servings
4 Spicy fresh Italian Sausages
1 clove Garlic, minced
1/4 cup Dry white wine
1 tsp. Extra-virgin olive oil
3 cups Tomato sauce, homemade (can use any good quality sauce)
1/4 cup Chopped fresh basil
1 lb Penne
1/4 cup Freshly grated Parmesan Cheese
In large skillet over medium-high heat, cook sausages until browned, about 5 minutes. Slice into 1/4 inch thick rounds. Return to skillet; cook about 7 minutes or until no longer pink inside. Stir in garlic; cook 1 minute or until golden. Add wine, stirring to scrape up brown bits from skillet. Cook 5 minutes or until liquid is almost absorbed. Add olive oil and tomato sauce. Bring to boil, reduce heat and simmer about 5 minutes. Stir in basil. Meanwhile, cook penne in large pot of salted boiling water, about 8 minutes, or until tender but firm. Drain. In large bowl, toss pasta with sauce. Top with parmesan cheese.
CHEDDAR APPLE MUFFINS
"At Garden Ridge B&B (Victoria, B.C.), we serve these as picnic take-away breakfasts with a couple of slices of cheddar and apple slices dunked in lemon juice. Just when it doesn’t seem to get any better than this, we include homemade cookies, a juice box, yogurt and a small package of Trail Mix." (As with most everything, I added chopped pecans to this and they were STILL very good! ~Bev)
3 cups flour
2/3 cup sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups grated sharp cheddar cheese
2 eggs
1 cup apple juice
1/2 cup butter melted
2 cups peeled, finely chopped apples
Preheat oven to 375 degrees.
Combine flour, sugar, baking powder, salt and cinnamon in large bowl. Mix in cheese. Beat eggs in medium-sized bowl. Add apple juice; stir in butter and apple. Add all at once to flour mixture, Stir just until moistened. Fill greased muffin tins. Bake for 25- 30 minutes. Makes one pan of muffin loaf tins, or 18 regular-sized muffins.
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An enormous five-ring binder encompasses 1,125 recipes with color photos, blank recipe cards, and handy pockets for notes and shopping lists.
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Grandma's Favorites
Over 350 Best-Loved Recipes Handed Down through the Generations - From Sunday Pot Roast to Oatmeal Cookies (Taste of Home) (Hardcover)
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Betty Crocker Cookbook:
Everything You Need to Know to Cook Today (Ring-bound)
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Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
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Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
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Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
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Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
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The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
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