Sunday, December 29, 2013
This is a old recipe that was always at seasonal events like Easter Dinner, Thanksgiving, or Christmas and even New Years.
Make it ahead and keep it for a few days as it improved in the fridge.
1 medium head of broccoli
1/2 cup of dried cranberries/ or raisins
2 tb mayonnaise
2 tb pure maple syrup
1 green onion - chopped
3 strips of bacon crisp, shopped in to 1/4 inch bits
2 tb seasoned rice vinegar ( or regular white )
1/3 tb roasted almonds - dry toasted, slivered almonds
Cut broccoli into small florets and set aside.
Make salad dressing with mayonnaise, maple syrup, and rice vinegar (white vinegar is readily available at most grocery stores)
Pour over broccoli florets. Stir in cranberries or raisins, slivered almonds and chopped green onion .
Make this salad at least 6 hours ahead. Makes 4-5 servings.
Saturday, August 17, 2013
This recipe was a weekly if not daily staple at my Nana's house and was made often at my moms.
It would basically substitute for bread as a sandwich or breakfast " biscuit". Although we never called them biscuits they were just scones. Another thing to be avoided was putting raisins in as a substitute for currants.
Proper scones had to have currants as raisins were not traditional and were probably expensive and didn't grow in Ireland or Scotland where their mother's mother's had made these and passed the recipe along for generations. Mostly with out writing it down, so these written versions can be approximate and leave out lots of " everybody knows" Looking at various recipes from cook books there is a lot of variation. This is the one handed down to me so I will make notes on any issues there are with the ingredients, amounts or techniques.
It will keep for a few days with out refrigeration but are fragile and turn to crumbs if bounced around in a lunch box or pack for hours. One frequent lunch serving was with margarine, and mayo with a sliced tomato and Velveeta processed cheese cut on it. The cheese was cut with a wire chese cutter that was " the bee's knees"
I remember eating this at a roadside campground " Buffalo Pound " just outside of Regina, Saskatchewan. This was in the kitchen of our tent trailer that we had set up to eat lunch on our way west.
The actual recipe is in a coil book that my Mom gave to me Christmas 87' some of the recipes are typed in with an electric typewriter based on the looks of the type. That's another thing that's gone the way of the wagon.
Scones, Makes 12-16 Mom & Nana
2 1/2 cups flour
3 tsp baking powder
2/3 cup brown sugar
2/3 cup currants
2/3 cup margarine
*---- egg seperated
* place egg yolk in cup set aside
* place egg white in 8oz cup, whip then bring to full 8 oz with milk - add to above mixing well.
This amount of milk will result in a batter that is pancake like... add only enough milk to make a stiff dough BW
Divide and half-pat out on a lightly floured board to form a circle.
Smear with egg yolk- cut into shape with wet knife - lift onto greased sheet- Bake at 400' for 10 mins then lower to 350' for 15 to 20 mins
( depending on size & how close together .
Remove to rack to cool.
Watch this temperature and time it seems a bit too much BW
This bear has been seen in my neighbor hood quite a lot lately.
Sunday, March 17, 2013
What can you say that this picture doesn't?
When I was a boy back on the prairies one of our favorite treats was to have Dad cook dinner.
Mom worked and some times she would have evening shifts at Safeway or be out at a Historical Society meeting.
This would sometimes mean breakfast for dinner or just about anything he could put together after a hard day in the field or in the shop.
One of my favorites was battered Bologna or any other type of meat like salami or kielbasa.
I had a roll of turkey summer sausage given to me as a stocking stuffer over the holidays. Get your minds out of the gutter it was Pepper Ridge Farm!
So one night in a fit of desperation, or was it culinary boredom and nostalgia, I grabbed a box of pancake batter and my sausage and heated up the fry pan.
Cut the sausage as thin as you can and dip it into the batter, it should be think enough to stick to the meat but not so think as to fall off when it's cooked.
Fry until golden brown, and enjoy... with catsup or spicy pepper sauce.