I have just returned from 12 days at the lake. It was an awesome holiday. My husband and I totally relaxed, fished, walked, biked, ate, read and relaxed. (Oh, did I say that already?) Well, that is just what we did, relaxed. Three of our four children were able to spend four days with us and the rest of the time we were by ourselves. It was the first time since becoming parents 22 years ago that we have had more than a three-day holiday by ourselves. I think we were both a little anxious if we could be with each other 24 hours a day for a week without the distractions of kids, jobs, friends and TV. We thoroughly enjoyed ourselves and look forward to more trips together.
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One of the highlights of our holiday was a five-hour quad trip in the woods around the lake. The owner of the lodge where we were staying took us and his son on the trip. Three-year-old Kevin loved blueberries and we were on the lookout for some as well, so we made several stops in the woods to explore and feast on the berries. We had a great time and now have a treasured memory.
Hint on cooking tomatoes
When I was doing some research for the Western Producer’s 80th anniversary I found this hint in the Sept. 18, 1924 issue of The Progressive, which was what the Producer was originally called. The article was on making catsup for winter and it was written by Hannah Wing, described as an “authority on all matters pertaining to household management.” The following ideas are still useful when cooking tomatoes, especially large quantities for catsup or tomato sauce: “When making catsup, cook the tomatoes over steam or water (in a double boiler) to prevent burning. To speed up the cooking, after cooking the tomatoes for a few minutes, remove the pulp, then boil down the liquid, then add back the pulp and continue to desired consistency.” I would suggest that it is important to stir often to prevent burning.
Rubber ring problem
Dear TEAM: I’m having trouble obtaining the old gem jar rubber rings. I read in an issue of the Western Producer last winter that these rings and the metal tops would be made in Western Canada someplace. I thought they might be distributed throughout the West, but I have not seen any around here. We have a lot of the old gem jars, but they are no good to us unless we can obtain some kind of seal for them. Do you know where these rings could be found? – B.M., Morinville, Alta.
Dear B.M.: The Viceroy company manufacturers the rubber rings for the glass gem jars. The jar rings fit the crown, gem, jewel and corona jars (item #912000). The Viceroy red rubber rings can be used with glass lids and the metal screw tops. These rubber rings should be available at your local hardware or grocery stores.
If you don’t find them on the shelf, speak to the store manager and request that they order them.
As well, you could contact Viceroy Rubber & Plastics Ltd.,1655 Dupont St., Toronto, Ont. M6P 3T1, 416-762-1111 ext. 235, fax: 416-762-0889, e-mail: luann@viceroyrubber.com.
The metal snap lids, which can also be used, are being manufactured by Canadian Home Canning Inc., 3-1750 The Queensway, Suite 1237, Etobicoke, Ont. M9C 5H5, telephone 416-729-4344, fax 705-435-5439 or e-mail:chci1@sympatico.ca, and the Bernardin Company, 1500-1271, Toronto, Ont. M9C 4V5, www.homecanning.com/can. These lids should also be available through local hardware and grocery stores.
Sour cream pie
Dear TEAM: Do you have a recipe for sour cream pie? Also, how many calories are there in a cup of long grain brown rice? – E.M., Rosetown, Sask.
Dear E.M.: I hope this pie recipe is what you are looking for. It is a family favourite of a friend of mine. Long grain brown rice contains 214 calories per one cup of cooked rice.
Sour cream pie
1 cup seedless raisins 250 mL
3/4 cup white sugar 175 mL
1 cup sour cream 250 mL
3 egg yolks
1/2 teaspoon cinnamon 2 mL
1/8 teaspoon salt 0.5 mL
1/2 teaspoon baking soda 2 mL
Mix together well, in a heavy saucepan, the sugar, sour cream, egg yolks, cinammon and salt. Add the raisins and cook on top of the stove until the mixture boils and thickens, stir continually. A double boiler would reduce the possibility of scorching. Remove from the stove and stir in the baking soda. Pour into a baked pie shell. Top with meringue.
Meringue
3 egg whites
1/4 teaspoon cream of 1 mL
tartar
1/2 cup sugar 125 mL
Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Swirl onto the pie filling, being sure the meringue touches the pastry; bake until golden brown (15-20 minutes) in a preheated 350 F (180 C) oven.
This recipe was originally from the Our Favourite Recipes, the Rosetown Chapter of the Order of the Eastern Star, Olive Staples contributor.
Wheat cream pie
Dear TEAM: I was looking through my recipe box in which I found a torn out page with whole wheat kernel recipes. The one I do not have is the wheat cream pie that was printed Feb. 13, 1992. I would appreciate if you could find this for me. – O.H. Biggar, Sask.
Dear O.H.: This recipe was originally printed in Emmie Oddie’s column in the Western Producer in 1992.
1 baked pie shell
about 9 inches (22 cm)
21/2 cups milk 625 mL
1/3 cup flour 75 mL
1/2 cup sugar 125 mL
1/2 teaspoon salt 2 mL
2 eggs
1 tablespoon butter 15 mL
1 teaspoon vanilla 5 mL
2 cups precooked 500 mL
wheat kernels (fresh cooked wheat preferred)
Scald two cups (500 mL) of milk and set aside. In top of double boiler combine flour, sugar and salt; slowly blend in 1/2 cup (125 mL) cold milk and stir until mixture is smooth, then add hot milk. Place top boiler over direct medium heat and bring to a boil, stirring constantly. Remove from the heat.
Into two beaten egg yolks, stir in the hot mixture. Pour this back into the top boiler over boiling water, stirring constantly. Remove from heat and stir in butter and vanilla, cool slightly, then pour half the filling into a baked pie shell.
With a rolling pin, slightly mash precooked wheat and sprinkle over filling in pie shell, then add remaining filling. Top with meringue and bake in a preheated oven for seven minutes.
This can be made with any cream pie recipe. The addition of the wheat makes it far more nutritious with the complex carbohydrate and insoluble fibre provided by the wheat.
To cook wheat kernels, use four cups (one L) hot water to two cups (500 mL) of washed wheat in a covered medium-sized pot and simmer continuously for 11/2 to two hours.
The cooking time for the wheat may be shortened by soaking the wheat overnight. Cook in the soaking water. Use any excess water for soups, stews or drinks.
Dill dilemma
Dear TEAM: I was able to get some pickling cukes from a friend but the dill is done, so I have no chance of finding fresh dill. I was wondering if a person can use the green dill weed that you buy in the store and how much should a person put in each quart jar? – M.Z.
Dear M.Z.: Bernardin suggests that if you don’t have fresh dill, substitute one tablespoon (15 mL) of dill seed or dill weed for 11/2 heads of fresh dill, which would be for a 500 mL jar. For a one litre or one quart jar, use two to three heads of fresh dill or two tablespoons (30 mL) dill seed or dill weed.
Dill weed is the leaves and stem of the dill plant, while dill seed is the seeds of the head. You can also purchase a new product called Dill Pickle Mix sold by Bernardin.
This mix has all of the spices in it and you just add water, vinegar, salt and your vegetables that you want to dill. It should be available in the canning section of your grocery store.
Floating fruit
A reader phoned to inquire why the fruit was floating to the top of the marmalade jar. The answer is air pockets in the fruit. Immature fruit or fruit that has not cooked long enough to break down the cell walls will float. To avoid the problem, use fully ripe, freshly picked fruit and berries, either fresh or frozen. Some imported or out of season fruit is firmly textured and tends to float more easily.
Measure carefully and be sure to cook the mixture at a full rolling boil for the time indicated in the recipe.
To solve an existing problem after processing and after the lids have snapped to seal, but the spread is still hot and liquid, carefully, without disturbing the screw band, rotate the jar and turn upside down briefly to redisperse the solids in the mixture. Or just before serving, stir the fruit into the gelled portion.
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.
