The holidays are over and our adult children have returned to school. As I reflect on the holidays, I remember the wonderful fun-filled days we had together.
Part of this fun was the resurrection of some of their toys from Christmases past, specifically their remote-controlled vehicles. We had wild races through obstacle courses and over cookie sheet and chocolate box ramps.
Competitive spirits emerged as the caterpillar tractors became the obstacles trying to stop the other team’s race car from crossing the finish line.
We also enjoyed board games and card games. These ranged from spoons and crokinole to Scrabble and Risk and a new version of The Lord of the Rings Trivia. These were all played with much friendly banter.
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Another special memory was everyone in the kitchen on Christmas day working together to put the meal on the table.
In sharing my Christmas memories with a friend, her remark was that she wanted to help prepare the meals but her mom kept telling her to go sit down and that she didn’t need her help.
I know it is not easy to have others work in your kitchen and things may not always be done the way you would like – but is it the food or the relationship that is most important?
I have had to learn to hold my tongue many times and give my kids the freedom to make the salad as they choose or to learn how to carve the meat by doing it their way.
In the process, I have learned new ways of doing things as they explain how they like to prepare certain foods.
One suggestion from our kids this year was to add Yorkshire pudding to the Christmas dinner menu. They love Yorkshire pudding and they thought that with all the turkey gravy it would be a good addition and it was.
As our children are all in their 20s, they are aware of what foods they are eating. There was a noticeable preference for more vegetables and salads and less interest in the traditional baking. In talking to some friends about their Christmas they mentioned the same thing. It is wonderful to see this conscious move to year-round healthier eating.
The following are two new salads that we tried over the holidays that would be good additions to the menu anytime.
Tomato feta salad
2 pounds tomatoes, 1 kg
cut into slices (romas work well)
1/2 teaspoon salt 2 mL
1/8 teaspoon black 0.5 mL
pepper
1 red onion, chopped (could omit or substitute with one green pepper, seeded and chopped)
3/4 cup feta cheese, 175 mL
crumbled
2 tablespoons fresh 30 mL basil, chopped (or 1/2 tablespoon/7 mL dried basil) 1/3 cup olive oil 75 mL
2 tablespoons 30 mL
balsamic vinegar
Place tomatoes on a platter. Sprinkle with salt and pepper, then top with onion, feta cheese and basil.
Mix oil and vinegar together and pour over the tomatoes. Let sit for a few minutes.
For a different look you can dice the tomatoes, place in a bowl and gently mix in the other ingredients. For a more Christmasy look, use green pepper to give a nice red, green and white salad.
Serves four. Adapted from www.PeakMarket.com.
Sesame spinach salad
1 pkg. (10 oz.) fresh 284 mL
spinach, torn
1 cup cherry 250 mL
tomatoes, halved
1 ripe avocado, peeled and sliced
1/2 of package frozen 340 g
cooked salad shrimp, thawed
1/4 pound fresh 115 g
mushrooms, sliced
1-2 hard-cooked eggs, chopped
1/4 cup sesame seeds, 50 mL
toasted
2 tablespoons 30 mL
shredded parmesan cheese
Creamy dressing
1 cup sour cream 250 mL
1/2 cup mayonnaise 125 mL
2 tablespoons finely 30 mL
chopped onion
1 tablespoon sugar 15 mL
1 tablespoon white 15 mL
vinegar
1 teaspoon salt 5 mL
1/4 teaspoon garlic 1 mL
powder
In a large salad bowl, toss the spinach, tomatoes, avocado, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with the cheese. In a small bowl, combine the dressing ingredients and mix well. Serve with salad. Refrigerate leftovers.
Yield 10 servings. Adapted from Taste of Home December/January 2002.
Removing ink
During the holidays we had an accident with a ballpoint pen ink mark on a new T-shirt. The ink was successfully removed using hairspray. Paper towels were placed under the stain and then a liberal amount of hair spray was poured on the mark. More paper towel was used to blot up the ink.
This was repeated until most of the ink was removed. The remaining spot was then sprayed with Shout stain remover and rinsed in cold water. This was repeated until the stain was gone. The laundered shirt looked as good as new.
Large print cookbook
For those who have low or deteriorating vision, Dr. M.G. Kunkel, who suffers from macular degeneration, has published an easy-to-read, large format cookbook. The large, bold, black print is on a pale yellow background.
The cookbook contains healthy, simple and easy-to-prepare recipes along with sections on cooking hints, replacement equivalents, using herbs and Canada’s Food Guide.
Profits from the sale of this book will be shared with the Canadian National Institute for the Blind. The Large Print Cookbook sells for $24.95 and can be ordered from Centax Books & Distribution, 306-525-2304 or e-mail centax@printwest.com.
Cream cheese spread
Dear TEAM: I have written to you before and you have always helped me out. My daughter tasted a dill cream cheese spread on a bagel. I have looked through several of my cookbooks and haven’t found a spread recipe of any kind with dill. Could you please help me out with this one? – E. K., Montmartre, Sask.
Dear E. K.: I had to go on the internet to find some dill spread recipes. The website where I found several variations was DigsMagazine.com. This site is defined as a home and living guide for the post-college, pre-parenthood, quasi-adult generation. This might be a website to check out for different dips, snacks and easy recipes.
Below are listed several variations of cream cheese dips that could be used as a bagel spread.
Radishes with dillcream cheese
The cream cheese mixture for this recipe is put onto radish disks and served as an appetizer. The dill cream cheese spread could also be used on bagels.
Flavoured cream cheeses are the easiest spreads you can make. To turn them into dips, you can simply add more milk to achieve a softer consistency. You could make this appetizer with any combination of flavoured cream cheese and raw veggie that suits your fancy. Carrots, cucumbers, celery and peppers would all make fine substitutes.
4-5 sprigs dill 5-10 mL
(or 1-2 teaspoons dried dill weed)
4 ounces cream 125 g
cheese, at room
temperature
1 teaspoon milk 5 mL
salt to taste
6 radishes
Trim off the ends of the radishes. Slice the radishes into disks, approximately 1/4 inch (0.5 cm) thick.
In a small bowl, add the milk to the cream cheese. Using a pair of scissors, snip the dill into the bowl. Stir the mixture until well combined. If the mixture appears too thick, add a drop or two more milk. Sprinkle salt to taste.
Transfer the cream cheese mixture to a pastry bag. Using the cake decorating tip of your choice, carefully squeeze the mixture out in a neat S-shape on top of each radish disk.
Arrange the radishes neatly on a platter, and garnish with a sprig or two of dill, if desired.
Makes 24, serves six.
Dill, feta and garlic cream cheese spread
The wonderful flavours of this dip become more intense with time. Serve with firm, raw veggies or use as spread on bagels or crackers.
2 pkgs. (8 oz.) cream 500 g
cheese, softened
1 (8 oz.) package 250 g
feta cheese, crumbled
3 cloves garlic, peeled
and minced
2 tablespoons 30 mL
chopped fresh dill
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic and dill with an electric mixer. Cover and refrigerate at least four hours.
Yields three cups (750 mL) or about 24 servings.
Source: Allrecipes.com submitted by Bronte Getter.
Dilled shrimp dip
1/2 cup milk 125 mL
2 pkgs. (8 oz.) 500 g
cream cheese softened
2 cans (41/2 oz.) shrimp 213 g
shrimp, rinsed, drained and chopped
2 teaspoons lemon 10 mL
juice
2 teaspoons 10 mL
Worcestershire sauce
1 teaspoon garlic salt 5 mL
(or powder)
1/2 teaspoon dill weed 1 mL
(or 1/2 teaspoon/2 mL fresh
dill)
Blend milk and cream cheese. Stir in shrimp, lemon juice, Worcestershire, garlic and dill. Cover and chill for at least one hour. Serve with vegetables, crackers or bagel chips. Makes three cups (750 mL).
Source: Delightful Dips and Spreads by Brenda Hyde at www.seedsofknowledge.com/summer dips.html.
Refreshing dill dip
1 pkg. (8 oz.) cream 250 mL
cheese, softened
1/2 cup Ranch dressing 125 mL
2 tablespoons milk 30 mL
1 medium cucumber,
peeled, seeded and chopped 2 tablespoons finely 30 mL
chopped onion
11/2 teaspoons dill weed 7 mL
Mix cream cheese, dressing and milk with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover. Refrigerate several hours or until chilled.
Makes 24 (two tablespoon/30 mL) servings.
Adapted from www.kraftfoods.com.
Herb dip
1 pkg. (8 oz.) fat-free 250 mL
cream cheese, softened
3 tablespoons plain 45 mL
low fat yogurt
1 tablespoon chopped 15 mL
fresh parsley
1 teaspoon chopped 5 mL
fresh dill
1 teaspoon chopped 5 mL
fresh chives
1/2 teaspoon garlic 2 mL
powder
1/2 teaspoon onion 2 mL
powder
dash ground black pepper
Mix all ingredients until well blended. Cover, then refrigerate several hours. Makes eight (two tablespoon/30 mL) servings.
Adapted from www.kraftfoods.com.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
