Our family doesn’t have the personal experience of military service, but I feel it’s important to remember and honour the individuals and families who have served our country in war and peace.
Teachers who have travelled to Europe to visit the battlefields, concentration camps and war memorials have all expressed that the experience has given them insights to make the war experience more real for students.
When students research a particular soldier to discover his family background, service record, including injuries and death, it helps give a real identity to those who served.
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Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
Take time to educate yourself and others by talking to veterans and active military personnel to try to understand their experiences, watch documentaries, listen to interviews and read personnel accounts and take a couple of hours on Nov. 11 to remember and reflect on what others have sacrificed for us.
Cold Day Meal
Soup can warm up a cold day.
WONTONS
1 lb. extra lean ground turkey thigh 500 g
1/4 c. peeled shrimp, finely chopped 60 mL
1 egg
2 tsp. brown sugar 10 mL
1 tsp. salt 5 mL
1/4 tsp. ground pepper 1 mL
1 tbsp. Chinese rice wine 15 mL
1 tbsp. light soy sauce 15 mL
1 tsp. green onion, finely chopped 5 mL
1/2 tsp. fresh ginger root, chopped 2 mL
1 tsp. cornstarch 5 mL few drops sesame oil (optional) 1-16 oz. package wonton wrappers (approximately 60 wrappers) 454 g
In a bowl, combine turkey and shrimp. Combine egg, sugar, salt, pepper, wine, soy sauce, green onion, ginger and cornstarch. Add to the turkey and shrimp mixture and mix well. Refrigerate for 30 minutes.
Take one wonton wrapper and place about 1/2-1 teaspoon (2-5 mL) of the filling at the centre of the wonton skin. Moisten the four edges of the wonton wrapper with water, pull the top corner down to the bottom corner, then bring the right corner over to the left corner. Press edges firmly to make a seal.
Place the wontons on a wax paper lined cookie sheet. Continue making wontons until all the wrappers are used. Add the wontons to soup or freeze on the cookie sheet and then place in plastic bags and freeze for up to two months.
TURKEY WONTON SOUP
3 2/3 c. chicken or turkey broth 900 mL
24 wontons
12 peeled shrimp with tails removed
1 carrot, sliced
1 celery stalk, sliced
6 mushrooms sliced
20 snow peas, remove the ends and string, cut in 2 or 3 pieces
1/2 c. small broccoli flowers 125 mL
1 c. bok choy cut into 1-2 inch pieces(2-5cm) 250mL
2 tbsp. green onion or chives, finely chopped 30 mL
dash of soy sauce
few drops sesame oil (optional)
Bring the broth to a rolling boil in a large pot. Drop in wontons, cook three to five minutes or until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, carrots, celery and sliced mushrooms. Simmer two minutes, add the snow peas, broccoli and bok choy, simmer another two minutes, or until the shrimp turns pink and vegetables are tender crisp. Garnish with green onions, a dash of soy sauce and sesame oil. Allow six wontons per person.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:
