This summer, many prairie towns are abuzz with centennial celebrations and homecomings. Hundreds of people attended these events, even in the smallest of towns. We have just attended two of these special celebrations, one in the town where we live, Elrose, and one in the town where we went to school, Rosetown. A high school class reunion was part of the Rosetown festivities. A friend read a humourous poem called The Class Reunion that summed up the warm feelings generated there.
Emmie Oddie
I’m pleased to let all former Emmie Oddie readers know that Emmie is well and continuing with her busy life in Regina. She and her daughter recently attended the Saskatchewan Agricultural Hall of Fame induction ceremony in Saskatoon, and while there I was pleased to have a chat with her. She, along with other home economists, had successfully nominated Abigail DeLlury for induction.
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Food can play a flavourful role in fun summer activities
Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
DeLury was a pioneer in establishing women’s groups, such as Homemakers, in Saskatchewan. She was appointed first director of women’s work at the University of Saskatchewan in 1913.
At that time there were 90 Homemakers clubs but when she retired 17 years later there were 240, with 5,800 members. She travelled the province encouraging Homemakers to promote tree planting, boys’ and girls’ club work, poultry raising, beekeeping, fruit growing, better education, better health services and more community spirit.
Ezekiel fasting bread
Dear TEAM: I am looking for a bread recipe, Ezekiel bread. It has several kinds of flour in it – wheat, barley, beans, lentils, millet and spelt. – A.B., Nipawin, Sask.
Dear A.B.: The following recipe makes a sweet, moist, cake-like bread. For a more traditional bread texture you could use the flour made from this combination of grains in your own favourite bread recipes. You may also add fruits and nuts if you like. This healthy combination of grains, lentils and beans makes a complete protein.
Ezekiel fasting bread
Combine the following whole grains:
3 cups hard red wheat 750 mL
11/2 cups spelt or rye 375 mL
3/4 cup hulled barley 175 mL
1/4 cup millet 60 mL
1/4 cup lentils (green preferred) 60 mL
2 tablespoons great northern 30 mL
beans
2 tablespoons red kidney beans 30 mL
2 tablespoons pinto beans 30 mL
Stir the above ingredients well. Grind in flour mill.
Measure into large bowl:
4 cups lukewarm water 1 L
1 cup honey 250 mL
1/2 cup oil 125 mL
Add to liquids:
freshly milled flour from the listed mixture of grains
2 teaspoons salt 10 mL
2 tablespoons yeast 30 mL
Stir until well kneaded, about 10 minutes. This is a batter type bread and will not form a smooth ball.
Pour dough into greased pans. You may use three large loaf pans 10 x five x four inch (25 x 12 x 10 cm) or two nine x 13 (22 x 33 cm) cake pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will overflow the pan while baking.
Bake at 350 F (180 C) for 45-50 minutes for loaf pans and 35-40 minutes for cake pans.
- For fasting, divide bread into eight equal parts weighing 1/2 pound (250 g) each. Eat a 1/2 pound (250 g) cake and drink a quart (1 L) of water every day. Source: The Bread Beckers, Inc.
Ezekiel 4:9, Bible bread
Rather than making your own flour, this recipe uses a variety of flours purchased at a health food or specialty store.
1 tablespoon traditional yeast 15 mL
1/4 cup warm water 60 mL
1/2 tablespoon honey 7 mL
4 cups wheat flour 1 L
2 cups barley flour 500 mL
1 cup soybean flour 250 mL
1/4 cup millet flour 60 mL
2 tablespoons rye flour 30 mL
1/2 cup lentils, cooked and 125 mL
mashed
21/2 tablespoons oil 37 mL
23/4 cups warm water 675 mL
11/2 teaspoons salt 7 mL
Dissolve the yeast and the honey in warm water and let it sit for 10 minutes. Mix the dry ingredients in separate bowl. Blend lentils, oil and small amount of water and place in a third, large mixing bowl with remaining water. Stir in one cup (250 mL) of mixed flour. Add yeast mixture. Stir in salt. Stir in remaining flour, enough to make a smooth ball. Knead on floured surface, then place in oiled bowl. Let rise until double in bulk. Knead again; shape and place in greased loaf pans. Let rise. Bake at 375 F (190 C) for approximately 40-45 minutes.
Makes three loaves.
Source: Tony van Roon, www.uoguelph.ca.
Green tomato relish
Dear TEAM: We got a bread machine but lost the book for it. I would like to know what size recipe I need for it. It is called the Breadman Automatic Bread Maker, model TR.850, made in China. Also, I would like a green tomato pickle recipe. -B.Y., Viscount, Sask.
Dear B.Y.: Would anyone have this bread maker book and could help us out?
The following is a green tomato relish recipe for hot dogs, sandwich spreads and dipping sauces for fish.
6 cups finely chopped green 1.5 L
tomatoes
2 onions, finely chopped
2 green peppers, chopped
1 red pepper, chopped
1/4 cup pickling salt 60 mL
2 cups white vinegar 500 mL
1 clove garlic, minced
11/2 cups brown sugar 375 mL
1 tablespoon dry mustard 15 mL
1/2 teaspoon each, salt and 2 mL
ground ginger
1 teaspoon each, whole cloves 5 mL
and celery seed
4 inch cinnamon stick 10 cm
In a large stainless steel saucepan combine green tomatoes, onions, green and red peppers with pickling salt. Cover and let stand 12 hours in a cool place. Drain thoroughly.
Preserving day:
Drain and rinse vegetables, pressing out excess moisture; set aside.
Prepare jars and lids by placing required number of mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat Snap lids in hot water, not boiling (180 F/82 C). Keep jars and lids hot until ready to use.
In a large stainless steel saucepan combine vinegar, garlic, brown sugar, mustard, salt and ginger. Tie cloves, cinnamon stick and celery seed in a square of cheesecloth, creating a spice bag; add to saucepan.
Mix well; bring to a boil. Add drained tomato-onion mixture and peppers; simmer one hour, stirring frequently, until tomatoes are transparent. Discard spice bag.
Ladle relish into hot jars to within 1/2 inch (one cm) of top rim. Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre lid on jar; apply screw band securely and firmly until resistance is met, fingertip tight. Do not overtighten. Place jars in canner. Cover canner; bring water to a boil.
At altitudes up to 1,000 feet (305 m) boil filled jars – 500 mL jars for 15 minutes, 250 mL jars for 10 minutes.
For altitudes from 1,001 to 3,000 feet (306 to 915 m) increase processing time by five minutes. For altitudes 3,001 to 6,000 feet (916 to 1830 m) increase processing time by 10 minutes.
Remove jars without tilting.
Cool upright, undisturbed 24 hours. Do not retighten screw bands. After cooling, check jar seals. Sealed lids curve downward. Wipe and dry jars. Label and store in a cool, dark place.
Yield: about six 250 mL jars.
Source: Bernardin Guide to Home Preserving, third edition, 2003.
Alma Copeland is a home economist from Elrose, 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.
