This week Don and I are celebrating our 31st wedding anniversary. On our fridge among different clippings, I have this, which is a timely and gentle reminder for us and also for the many couples getting married or celebrating anniversaries this summer:
The art of a good marriage
A good marriage must be created. In marriage the little things are the big things…
It is never being too old to hold hands.
It is remembering to say “I love you” at least once a day.
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It is never going to sleep angry.
It is having a mutual sense of values and common objectives.
It is standing together and facing the world.
It is forming a circle of love that gathers in the whole family.
It is speaking words of appreciation and demonstrating gratitude in thoughtful ways.
It is having the capacity to forgive and forget.
It is giving each other an atmosphere in which each can grow.
It is a common search for the good and the beautiful.
It is not only marrying the right person; it is being the right partner.
– Wilfred Arlan Peterson
Cookbook winners
Thanks to everyone who sent in a folklore tale and entered our cookbook contest. As you can see the winners represent all of Western Canada.
For the Company’s Coming Most Loved Main Courses cookbooks the winners are:
Marlene Kraus, Meadow Lake, Sask.
Mary E. Gladden, Willingdon, Alta.
Gwen Follick, Strongfield, Sask.
Ray Crawford, near Blucher, Sask.
Margaret Hopkins, Salmon Arm, B.C.
Della Woalsey, Tisdale, Sask.
Bernadette Halushka, Goodeve, Sask.
Rose Marie Homik, Edmonton
For the Atco Blue Flame Kitchen’s Romancing the Flames cookbooks the winners are:
Marlene Baker, Medicine Hat, Alta.
Barb Johns, Unity, Sask.
Tena Siemens, Fiske, Sask.
Danette Vancaunenberghe, Deloraine, Man.
Jean Morrison, Vermilion, Alta.
Nellie Watson, Dawson Creek, B.C.
Patricia Ogden, Salmon Arm, B.C.
Barb Schultz, Bashaw, Alta.
Debbie Horvey, Cabri, Sask.
Louise Plante, St. Paul, Alta.
Sylvia Marshall, Raymore, Sask.
Company’s Coming Most Loved Main Courses is available at many retail locations or by calling 403-450-6223.
Romancing the Flames and other ATCO Blue Flame cookbooks can be purchased by calling the order desk at 800-840-3393. The website is www.atcoblueflamekitchen.com.
Much of the folklore we received was similar and had to do with predicting the weather. Here are a few examples:
- Red sky at night, sailors’ delight – strong winds the next day. Red sky in the morning, sailors take warning – stormy weather.
- Hoar frost – count six months later and you will have rain.
- Rain before seven, fine before 11.
- If a dog is eating grass, expect a rain in 48 hours. If a cat washes behind its ear with a paw, expect a rain in 24 hours.
Here are some recipes to try.
Crusty bread pudding
5 leftover bread end slices
11/3 cups milk 325 mL
2 large eggs
1/3 cup granulated sugar 75 mL
1/2 teaspoon vanilla 2 mL
1/8 teaspoon ground 0.5 mL nutmeg
1/8 teaspoon ground 0.5 mL
cinnamon
1/8 teaspoon salt 0.5 mL
1/3 cup raisins 75 mL
Cut or tear bread slices into 3/4 inch (two cm) pieces. You should have about 21/2 cups (625 mL). Put into large bowl. Pour milk over top. Stir. Let stand for about five minutes until bread is soft.
Whisk next six ingredients in small bowl. Fold into bread mixture.
Add raisins. Stir. Turn into greased one quart (one L) casserole dish. Bake, uncovered, in 350 F (180 C) oven for about 40 minutes until golden and surface is dry. Knife inserted in centre should come out clean. Serves four.
I used homemade whole wheat buns and hot cross buns instead of bread crusts in the above recipe. The fruit added a tasty flavour and texture.
Source: Jean Pare’s Recipes for Leftovers from Company’s Coming.
Family celebration
Recently, we celebrated the 25th wedding anniversary of my brother, Doug, and his wife, Sandra, as well as my brother Russ’s 50th birthday. For supper, I made potato salad using the salad dressing recipe my mother has used for years. She makes it for both potato and cabbage salads.
Sweet salad dressing
11/2 cups sugar 375 mL
2 cups milk 500 mL
1 cup white vinegar 250 mL
2 teaspoons dry mustard 10 mL
2 teaspoons salt 10 mL
31/2 tablespoons flour 55 mL
4 eggs
1 tablespoon butter 15 mL
Mix sugar, mustard, flour and salt together. Add milk and beaten eggs. Add vinegar slowly, stirring constantly. Cook in a double boiler until thick. Add butter. Yields one quart (one L).
Potato salad for two
This same salad dressing can be used to make a small potato salad for two, using leftover mashed potatoes. This is perfect to serve with sandwiches.
1/3 cup salad dressing or 75 mL mayonnaise
1 large hard-cooked egg, chopped
1 green onion, sliced
1/4 cup diced celery 60 mL
2 teaspoons sweet pickle relish 10 mL
1/8 teaspoon onion powder 0.5 mL
1/8 teaspoon salt 0.5 mL
1 cup leftover mashed potatoes 250 mL
1 large hard-cooked egg, sliced
paprika, sprinkle
Combine first seven ingredients in large bowl. Add potatoes. Stir to break up. Transfer to serving bowl. Top with egg slices and paprika. Cover. Chill for at least one hour to blend flavours. Makes about 12/3 cups (400 mL). Serves two.
Source: Jean Pare’s Recipes for Leftovers from Company’s Coming.
Good for brunch
My friend, Marie, successfully defended her thesis, and four of us women gathered at her house for a sleepover celebration. For brunch the next day she served this dish, which I intend to make several times this summer. It could be used at any meal. Marie usually makes this with a Greek or Italian sausage, but what you choose will depend on how spicy a sausage you like. Marie said she sometimes adds dry mustard and other spices to the recipe, so add spices to your liking.
Sausage-egg strata
1 pound cooked sausage, 500 g
chopped
9 eggs, beaten
3-4 slices of bread, cubed
11/2 cups cheese, shredded 375 mL
1 teaspoon dry mustard 5 mL
dash of worcestershire sauce
dash of hot sauce
onion powder, to taste
1 teaspoon salt 5 mL
1 teaspoon pepper 5 mL
1-11/2 cups milk 250Ð375 mL
Mix together. Cook in a casserole dish in a 350 F (180 C) oven for about 30 minutes or until toothpick comes out clean.
Here are two unusual soups I’ve tried this spring.
Peanut soup
1 pound (about 3 cups) dry roasted salted peanuts 750 mL
Put the peanuts in a blender and blend until thick, or use two cups (500 mL) of 100 percent peanut butter with no salt or sugar.
2 tablespoons oil 30 mL
1 large Spanish onion
2 celery stalks
2 leeks (the whole plant)
2 teaspoons sugar 10 mL
2 teaspoons curry powder 10 mL
2 teaspoons cumin 10 mL
1/2 teaspoon cayenne 2 mL
1/2 teaspoon salt 2 mL
1 can (28 oz.) tomatoes, diced 796 mL
6 cups water 1.5 L
1/2 cup green onions, chopped 125 mL
1/2 cup whipping cream 125 mL
1 teaspoon garlic, minced 5 mL
In a large pot, heat the oil. Add the Spanish onion, celery and leeks, but not the green onion. Cook for four minutes or until tender.
Stir in sugar, curry, cumin, cayenne and salt. Then add tomatoes, water and peanut paste.
Bring to a boil, reduce the heat, and simmer on low, uncovered, for one hour. Stir in the green onion, cream and garlic.
Simmer two minutes. Serve and enjoy.
Orzo soup
1/2 cup butter 125 mL
2 cloves garlic, finely chopped
2 carrots, peeled, finely chopped
2 medium onions, finely chopped
1 medium green pepper, finely chopped 2 celery sticks, finely chopped
1 tin (19 oz.) canned tomatoes 540 mL
10 cups water 2.5 L
1/2 cup chicken stock 125 mL
1 teaspoon garlic salt 5 mL
1/2 teaspoon oregano 2 mL
1/2 teaspoon black pepper 2 mL
pinch of cloves
1 cup orzo noodles 250 mL
3-4 tablespoons worcestershire 45-60 mL
sauce
1/2 teaspoon mint or mint sauce 2 mL
(optional)
Melt butter in a soup pot, add garlic, carrots, onion, green pepper and celery. Sauté on medium heat with cover on until vegetables are soft. Add tomatoes and cook another five minutes. Add water, chicken stock, garlic salt, oregano, black pepper and cloves. Bring to boil, then add noodles. Let simmer 30 minutes. Finally, add worcestershire sauce and salt, to taste.
Freezes well. Makes eight servings.
Barbara Sanderson 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.
