GRANDMA’S FRENCH ONION SOUP

VANILLA PUDDING

SUPER EASY VEGAN SALAD

PEACH MUFFINS

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

LIGHTSIDE

BACK TO COOKING SCHOOL

FOOD INFORMATION

NON-ALCOHOLIC DRINKS

GRANDMA’S FRENCH ONION SOUP3 tablespoons………………….(45 ml)…………………………butter2 cups………………………………………(500 ml)………………………thin sliced onion4 ½ cups…………………………………(1125 ml)……………………bouillonSalt and pepper to tasteWorcestershire sauce to taste2 teaspoons……………………….(10 ml)…………………………sugarFrench breadParmesan cheese or other finely grated cheeseheat butter, add onions, simmer about 10 minutes or until soft and lightly brown. Add bouillon, bring to boil and simmer 20 minutes.Season to taste with salt, pepper and Worcestershire sauce. Add sugar.Pour soup into individual soup dishes.  On top of each, float a sliceOf sautéed French bread and sprinkle with grated cheese.  Put in oven350 F, (175 C), until cheese is melted.YIELD: 6 servings.TIME: 60 minutes.VANILLA PUDDING1 cup, 2 tbsp. …………………………….(280 ml)……………………pudding mix2 cups………………………………………………………(500 ml)……………………water2 tablespoons……………………………………(30 ml)………………………butter or margarine1-teaspoon……………………………………………(5 ml)…………………………vanillaCombine pudding mix and water in saucepan.  Bring to boil, turnStove down and boil gently for 2-3 minutes.  Stir constantly.  Remove from heat, add margarine and vanilla. Stir.  Let stand for 15 minutes, stir again and chill.YIELD: 4 servings.

Super Easy Vegan Pasta Salad

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

Directions:

Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

Peach Muffins

1 ¾ cups flour

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

4 teaspoons oil

2 eggs, beaten lightly

¾ cup peeled peaches

Bake at 400 F., 15-20 minutes.

GRANDMA’S FRENCH DRESSING1 teaspoon …………(5 ml)…………sugar2 teaspoons………..(10 ml)………..salt½ teaspoon………..(2.5 ml)…………pepper½ teaspoon ……….(2.5 ml)…………paprika1 ½  cup……………(375 ml)……….salad oil½ cup………………(125 ml)……….vinegar1 clove of garlic (if desired)Put sugar, salt, pepper and paprika in jar.  Add oil, vinegar andgarlic.  Shake well.  When dressing is thoroughly blended, pourover salad.YIELD:  approximately 2 cups (500 ml)CALORIES: 92 per tablespoon (15 ml)TIME: 10 minutes.GRANDMA’S HOMEMADE MAYONNAISE1 egg yolk½ teaspoon …………(2.5 ml) …………salt½ teaspoon…………(2.5 ml)………….dry mustard¼ teaspoon …………(1.25 ml)…………paprikadash cayenne2 tablespoons ……..(30 ml)……………vinegar1 cup ……………….(250 ml)…………..salad oilPut egg yolk and seasoning in bowl and mix well.  Add 1 tablespoon(15.ml) vinegar and beat well.  Gradually beat in oil until ¼ cup of mixture is used.  Then add 1-2 tablespoons (15-30 ml) at a time.  As mixture thickens add remaining vinegar.  If oil is added to quickly, mayonnaise will curdle.  To fix this add 1 more egg yolk and continue.Store mayonnaise in covered jar and refrigerate.YIELD: approximately 1 ¼ cup (310 ml).CALORIES: 104 per tablespoon (15 ml).Time: 15 minutes

LIGHTSIDE

A Sure Cure

An older lady came out screaming after being told by the young Doctor she was pregnant.  The head doctor of the clinic stopped her and asked her what the problem was. She tells him and he gets her to settle down in a chair, and then rushes over to the young doctor that she came from.

“What’s the matter with you, telling a 80 year old lady she is pregnant” he asks the young Doctor.

The Doctor kept writing the prescription he was filling out, and without looking up at his superior, asked, “Does she still have the hiccups?”

BACK TO COOKING SCHOOL.TENDER CUTS of meat can be cooked by dry heat, as in broiling, pan-broiling, or roasting.TOUGH CUTS can only be made tender by moist heat, as in pot-roasting and Stewing.Our main object is to prevent shrinkage in so far as possible, and produce a tender, juicy, tasty product. In roasting, searing does little to help keep in juices, less shrinkage results at a lower temperature for a longer time (300 F). Searing however makes the meat look attractive and the outside layers taste better.An uncovered pan with a rack in the bottom gives the best results in roasting.  Cooking time varies with preference.For rare meat, 16 minutes per pound.For medium meat, 22 minutes per pound.For well done meat, 30 minutes per pound.Add salt during or after cooking, not before.  The salt flavour does not penetrate more then 1 inch. If the meat does not reach the desired colour during roasting, increase the heat to (500 F) for a few minutes before removing from the pan.Methods of searing is subjecting the meat to a high temperature until it is nicely browned.By Browning in an uncovered pan in a hot oven (450 F-500F).By Browning in hot fat in a frying pan on the surface burner.By Adding boiling water and cooking at boiling temperature until the outside of the meat has lost its red colour.Reasons For Cooking MeatTo develop flavour.To soften the connective tissue when present in large quantity.To kill any living organisms that may be present

FOOD INFORMATION.

How safe is our food supply?

Increasingly, the corporations that supply us with processed foods are unable to guarantee the safety of their ingredients. As a result, not just red meat and poultry, is now a potential carrier of pathogens, government and industry officials concede. As the drive to keep food costs down intensifies, most corporations do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers.

For information on receiving recalls by e-mail, or for other food safety facts, visit: www.  inspection.gc.ca

Don’t just guess to tell when meat, poultry and seafood are done.  Instead, use a food thermometer to make sure foods have reached at least the following internal temperatures:

Steaks: 145 degrees F (medium rare)

Ground beef: 160 degrees F

Chicken breasts: 165 degrees F

Whole poultry: 165 degrees F

Pork: 160 degrees F

Fish: 145 degrees F

Officials of Ottawa Health Canada and the Canadian Food Inspection Agency remind home canners and consumers that home canning and bottling of seafood is popular in Canada, but food safety awareness should be the priority when home canning or when buying home canned products from vendors.

To keep home canned food safe, the Canadian health agencies advise canners remember to:

Use a pressure canner and strictly follow the manufacturer’s instructions for low-acid food canning or bottling. Recipe ingredients, amounts, or jar sizes should not be changed because these can affect times/pressures needed and could result in bacteria remains in the food.

Clean and keep sanitizing hands, all work surfaces, food, utensils, and equipment during all stages of the canning process.

Use home canned product within one year. Once the container has been opened, refrigerate leftovers immediately.

Never eat canned foods if the closure or seal has been broken, or if the container is swollen or leaking. If in doubt, throw it out.

The Memorial Day weekend is coming up. It marks the unofficial start of summer. Many will celebrate with a cook out or picnic, two things that can lead to food borne illnesses.

Food safety experts say hand washing and cooking food thoroughly can help prevent those illnesses.

Never use the same plate to carry both raw and cooked food.

And that burger-flipping spatula? Same principal applies: Don’t use the same one to drop the burgers on the grill and then retrieve them once cooked.

Most people believe that when meat turns brown, it’s done.  In fact, one out of four burgers turn brown before it reaches 160 degrees.  Use a cooking thermometer.

IF IT’S STEAK, MAKE SURE IT’S WELL SEARED

Cooking steak is not the same as cooking ground beef. Bacteria like to congregate on the surface and edges of steak. So be sure to sear it to kill toxins.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

NON-ALCOHOLIC DRINK

LEMONADE FRUIT

2 teaspoons bar sugar

Juice of one lemon

1 ounce raspberry syrup

Stir together in a 12 –ounce chimney glass.  Fill glass with shaved ice.  Fill glass with water.  Stir.  Decorate with an orange slice, lemon slice, and a cherry.  Serve with straws.

Tea Punch 3 cups brewed strong black tea 1 quart orange juice 1 cup lime or lemon juice 2 cups raspberry syrup 1 cup crushed pineapple Bar sugar to taste 2 quarts club soda Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.

 EASY TACO DINNER

This was on an old newspaper clipping in my mother’s recipe box. I have no idea where she got it. But it is good and easy, as the name states.1 lb ground beef1 large onion, chopped1 envelope (1 1/4 oz) taco seasoning mix1 cup water1 pkg (12 oz) tortilla chips1/2 head lettuce, shredded2 med tomatoes, chopped1 can (2 1/4 oz) sliced ripe olives, drained1 cup shredded Cheddar or Monterey Jack cheese (about 4 oz)2/3 cup sour creamCook and stir ground beef and onion in a 10-inch skillet until beef is light brown, drain well. Stir in seasoning mix and water. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes. Spoon beef mixture onto the chips. Top with the remaining ingredients.

Serves 6.

CORN STUFFED GOLDEN BAKED PEPPERS

I believe this is another recipe from an old 1970s “The Workbasket” magazine.3 green bell peppers, cut in half vertically1 jar (5-oz) sharp pasteurized process cheese spread1 3/4 cups whole kernel corn, drained1 tomato, chopped1 cup soft bread crumbs2 tbsp butter, meltedRemove seeds from peppers then parboil for 5 minutes. Drain. Heat cheese spread in a saucepan over low heat; stir in the corn and tomato. Divide corn filling between the 6 pepper halves. Toss bread crumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.

CARMEL APPLE WALNUT SQUARES

I believe this recipe was cut from a magazine advertisement for Borden’s Eagle Brand Milk.1 3/4 cups unsifted flour1 cup quick cooking oats1/2 cup firmly packed brown sugar1/2 tsp baking soda1/2 tsp salt1 cup cold margarine or butter1 cup chopped walnuts20 caramels, unwrapped1 (14-oz) can Borden’s Eagle Brand Sweetened Condensed Milk1 (21-oz) can apple pie fillingPreheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in margarine until crumbly. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of 13×9-inch baking pan. Bake 15 minutes. Add walnuts to remaining crumb mixture. In a heavy saucepan, over low heat, melt caramels with milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Best served warm with ice cream!

Enjoy! 

1. Cream Puff Shells – To prepare, it needs ingredients such as ½ cup of shortening, 1/8 teaspoon of salt, 1 cup of boiling water and 1 cup sifted all-purpose flour and 4 eggs. Preheat the oven to 450 degrees Fahrenheit. Except for flour and eggs, mix all the ingredients and heat until the mixture boils. Minimize the heat while adding the flour all at once and stir vigorously until the mixture forms the ball. Take it out from the oven to add eggs one at a time and beat the mixture thoroughly until it becomes thick and breaks from the spoon.

Spoon the mixture onto an ungreased cookie sheet and bake for 20 minutes. Minimize the heat to 350 degrees Fahrenheit and further bake for 20 minutes more or until golden and sound hollow when being tapped. Cool and fill.

2. Cream Cheese Tart Shells – Its ingredients include 3 ounces of softened cream cheese, ½ cup softened butter and 1 cup all-purpose flour. Blend butter and cream cheese together and stir in the flour until the mixture is completely mixed. Chill for one hour (this can be prepared earlier and chilled for 24 hours). Preheat oven to 325 degrees Fahrenheit and start to shape the dough into 24 one-inch balls. Press the small balls into ungreased 1 ½ inch muffin cups (the size of mini-muffin) to prepare a shallow shell. Fill with your favorite filling and bake for 20 minutes or until brown.

3. Delightful Fruit Dip – This is very delicious and easy to prepare low-carb dessert. It is nutritious too for it uses fresh fruit to prepare. The ingredients are 4 ounces of cream cheese, 1 and 1/8 cups of marshmallow fluff, ½ cup of vanilla yogurt and 1 dash food coloring. The fresh fruit choices are strawberries, cantaloupe, pineapple, and apple. Mix cream cheese, yogurt, marshmallow crème, and food color until smooth. Serve with fresh fruit.

4. Ganache II – The ingredients include 16 ounces of bittersweet chopped chocolate, 1 cup heavy cream and ½ cup unsalted butter. Put the chopped chocolate in a large stainless steel bowl. Using a large and high-sided saucepan, heat the cream and butter and stir frequently until it starts to boil. Remove from the heat when it boils and pour over the chopped chocolate and begin stirring until the chocolate is completely melted and mixture is smooth. Let it cool and then store in fridge. It can be reheated using a double boiler over simmering water.

MRS. OLIVE’S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.4 cups all-purpose flour2 cups shortening2 tsps salt1 tbsp sugar1 tsp baking powder1/2 cup water1 tbsp white vinegar1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out.

Note: This dough can also be frozen for use later.

OLD FASHION LEMON MERINGUE PIE

This recipe was cut from an old box. I would imagine it was a cornstarch box.1 cup sugar3 tbsp cornstarch1 1/2 cups cold water3 egg yolks, slightly beatenGrated rind of 1 lemon1/4 cup lemon juice1 tbsp margarine1 baked 9-inch pastry shell3 egg whites1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350 degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.

Enjoy!

Preperation:

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Recipe Description : This cookie recipes is a traditional Christmas recipe Ingredients : • 3 cups all-purpose flour • 1 1/4 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon ground nutmeg or ground cinnamon (optional) • 1/8 teaspoon salt • 1 1/2 cups granulated sugar • 1/2 cup butter or margarine (at room temperature) • 1 cup reduced-fat sour cream • 1 large egg • 2 teaspoons vanilla • 2 cups sifted confections sugar • 3 tablespoon low-fat (1% milkfat) milk • 1/2 teaspoon vanilla • paste or liquid food coloring (optional) Preperation: • In a medium-size bowl, combine the flour, baking powder, baking soda, nutmeg (if using), and salt. In a large bowl, with an electric mixer on medium, cream the granulated sugar and butter, beating until fluffy, scraping side of bowl often. • Add the sour cream, egg, and the 2 teaspoons vanilla, beating well. Using a wooden spoon, stir in the flour mixture just until flour disappears. Divide the dough into 3 equal pieces. Wrap each piece of dough in plastic wrap. Refrigerate for 1 hour or until thoroughly chilled and easy to handle. • Preheat the oven to 375°F. On a lightly floured surface, roll out 1 piece of dough to 1/4-inch thickness and cut into shapes with cookie cutters. With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart. Bake for 8 to 10 minutes or until the edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks. Repeat with remaining dough. • To prepare the glaze, in a medium-size bowl, stir together confectioners sugar, half of the milk, the 1/2 teaspoon vanilla, and a little food coloring (if using). Gradually stir in enough of the remaining milk to make the mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Allow glaze to dry completely. Store cookies in an airtight container (do not freeze glazed cookies).

Sour Cream Sugar Cookies

Recipe Description :

This cookie recipes is a traditional Christmas recipe

Ingredients :

• 3 cups all-purpose flour

• 1 1/4 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground nutmeg or ground cinnamon (optional)

• 1/8 teaspoon salt

• 1 1/2 cups granulated sugar

• 1/2 cup butter or margarine (at room temperature)

• 1 cup reduced-fat sour cream

• 1 large egg

• 2 teaspoons vanilla

• 2 cups sifted confections sugar

• 3 tablespoon low-fat (1% milkfat) milk

• 1/2 teaspoon vanilla

• paste or liquid food coloring (optional)

Preperation:

• In a medium-size bowl, combine the flour, baking powder, baking soda, nutmeg (if using), and salt. In a large bowl, with an electric mixer on medium, cream the granulated sugar and butter, beating until fluffy, scraping side of bowl often.

• Add the sour cream, egg, and the 2 teaspoons vanilla, beating well. Using a wooden spoon, stir in the flour mixture just until flour disappears. Divide the dough into 3 equal pieces. Wrap each piece of dough in plastic wrap. Refrigerate for 1 hour or until thoroughly chilled and easy to handle.

• Preheat the oven to 375°F. On a lightly floured surface, roll out 1 piece of dough to 1/4-inch thickness and cut into shapes with cookie cutters. With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart. Bake for 8 to 10 minutes or until the edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks. Repeat with remaining dough.

• To prepare the glaze, in a medium-size bowl, stir together confectioners sugar, half of the milk, the 1/2 teaspoon vanilla, and a little food coloring (if using). Gradually stir in enough of the remaining milk to make the mixture of glazing consistency. Spread the top of each cooled cookie with some of the glaze. Allow glaze to dry completely. Store cookies in an airtight container (do not freeze glazed cookies).

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