Warm weather brings crowds
The snow is rapidly melting, the water is running and the dugouts are full. Last weekend I saw some ducks swimming on a slough and my tulips are just starting to poke through the soil.
Some days have been extremely warm, record-breaking in fact, while others have a cold chill and feel like it could snow again at any time. Such are the variations of spring weather. It is still March while I am writing this. By the time you read it some of the tulips may well be blooming.
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Baked carrots and onions
5 pounds carrots 2.5 kg
2 pounds onions 1 kg
1Ú2 cup margarine or butter 125 mL
2 cups water 500 mL
2 teaspoons salt 10 mL
1 teaspoon pepper 5 mL
Wash and peel carrots and cut into sticks. Cut onions into rings. Use some of the margarine/butter to grease a larger roaster. Put half of the carrots in the bottom of the roaster, then add half of the onions, add a few dabs of margarine and half of the salt and pepper. Repeat with a second layer of carrots and onions. Top with the last of the margarine, salt and pepper. Pour the water over all. Cover and bake for one hour in a 350 F (180 C) oven. Serve from the roaster.
Poppy seed loaf
Dear TEAM: I am looking for a recipe for a poppy seed loaf that tastes like a cake/bread combination. It is rolled up like cinnamon buns. The person who gave me the slice said he saw it set out in loaf pans to rise, but he couldn’t get the recipe from the lady. – A.L. Richardson, Sask.
Dear A.L.:I have a poppy seed loaf recipe that sounds like what you are looking for. The dough is much like a bun dough. In fact I have made it using my bun recipe and just adding the filling. I usually make it into a braided top loaf but it can also be rolled up like cinnamon buns or jelly roll style.
Dough:
1 package quick 1
rise yeast
1Ú4 cup warm water 50 mL
1Ú4 cup soft butter 50 mL
or margarine
1Ú4 cup warm milk 50 mL
1Ú2 teaspoon salt 2 mL
1Ú4 cup sugar 50 mL
1 egg 1
3-31Ú2 cups flour 750-875 mL
1 egg white beaten 1
with 1 teaspoon ( 5 mL)
water
2 tablespoons 30 mL
almond slices
Mix together milk, butter, egg, salt and sugar. Add yeast to one cup (250 mL) flour and mix together. Add this to the liquid mixture along with another 1-11Ú2 cups (500-625 mL) flour. Knead in what is needed with the rest of the flour. Cover and let rise 10 minutes.
Poppy seed filling:
3Ú4 cup poppy seeds 175 mL
3Ú4 cup blanched 175 mL
almonds
1Ú2 cup sugar 125 mL
1Ú3 cup milk 75 mL
3Ú4 teaspoon lemon peel 3 mL
1 tablespoon lemon 15 mL
juice
3 tablespoons butter 45 mL
In a blender, combine poppy seeds and almonds. Whirl until mixture is like cornmeal. In a small pan combine this mixture with sugar, milk, lemon peel, juice and butter. Cook over low heat until mixture boils and thickens. Cool.
Punch dough down and roll into 10 x 5 inch (25 x 12.5 cm) rectangle on a greased cookie sheet. To make a braided top loaf, pile the cooled filling in a 10 x 11Ú2 inch (25 x 3 cm) strip down the middle of the dough. Cut the outside edges into fingers and overlap them on the top. Brush with egg white and water and sprinkle with almonds. Let rise until double in size and bake at 350 F (180 C) for about 30 minutes.
For a rolled loaf, roll the dough into a smaller rectangle 8 x 7 inch (20 x 18 cm). Spread the filling evenly over the dough, roll up and place seam side down in a greased loaf pan. Brush with egg white and water, and top with almonds, if desired, or just brush with butter.
Cooking for a crowd
With spring come plans for weddings, graduations and family gatherings. Here are some guidelines to help plan and prepare for a group of 50 people.
usual serving amount for
sizes* 50 people*
Coffee 1 c. (250 mL) 1-1.25 lb. (500-600 g)
Juice, fruit or vegetable 1/2 c. (125 mL) 5 quarts (6.25 L)
Tea, 4 gallons (20 L) 1 c. (250 mL) 25 tea bags
Cream, for coffee 1 tbsp. (15 mL) 1.5 pints (1 L)
Whipping cream small scoop 5 c. (1.25 L)
Ice cream 1/2 c. (125 mL) 2 gal. (10 L)
Cakes 1 slice 3-4 cakes
Cookies or slices 3 pieces 150 pieces
Pies 1/8 pie 6 large pies
Bread / rolls 1 slice or roll 4 loaves / 5 dozen
Butter, table 1 tbsp. (15 mL) 1-1.5 lb. (750 g)
Apples, bananas 1 15 lb. (7.5 kg)
Peaches 1 12-15 lb. (6-8 kg)
Raspberries/strawberries 1/2 c. (125 mL) 7 quarts (8.5 L)
Watermelon 6″ slice 50 lb. (25 kg)
Fish fillets 3 oz. (85 g) 14-16 lb. (7-8 kg)
Whole fish 3 oz. (85 g) 40 lb. (20 kg)
Beef, ground patties 3 oz. (85 g) 13-15 lb. (6-8 kg)
Lamb, boneless leg 3 oz. (85 g) 15 lb. (7-8 kg)
Pork, boneless loin 3 oz. (85 g) 18-20 lb. (8-10 kg)
Boneless ham 3 oz. (85 g) 15-18 lb. (7-8 kg)
Beef, boneless, inside round 3 oz. (85 g) 16-18 lb. (8-9 kg)
Sliced cold meats 3 oz. (85 g) 10 lb. (5 kg)
Chicken, fryers 1/4 fryer 13 fryers
Turkey 3 oz. (85 g) 36 lb. (18 kg)
Gravy 1/3 c. (75 mL) 18 c. (4.5 L)
Cranberries 2 tbsp. (30 mL) 6 c. (1.5 L)
Dill or sweet pickles 2 pickles 2 quarts (2.5 L)
Ketchup, relish 1-2 tbsp. (20 mL) 4-6 c. (1-1.5 L)
Green salad 3/4 c. (175 mL) 6-8 quarts (8-10 L)
Potato, fruit/jelly or chicken salad 1/2 c. (125 mL) 6-7 quarts (8-9 L)
Mayonnaise 1 tbsp. (15 mL) 3 c. (750 mL)
Salad dressing 2 tsp. (10 mL) 2 c. (500 mL)
Sandwiches 1.5 each 70-80
Asparagus 1/2 c. (125 mL) 15-18 lb. (7-8 kg)
Beans, green or wax 1/2 c. (125 mL) 10-12 lb. (5-6 kg)
Broccoli 1/2 c. (125 mL) 16-20 lb. (8-10 kg)
Cabbage 1 wedge 10-12 lb. (5-6 kg)
Carrots 1/2 c. (125 mL) 12-14 lb. (12-14 kg)
Cauliflower 1/2 c. (125 mL) 16-20 lb. (8-10 kg)
Celery, sticks 4 sticks 4-5 lb. (2-3 kg)
Cucumber slices 3-4 slices 10-15 medium
Corn on the cob 1 ear 5 dozen
Lettuce, for tossed salad 1 c. (250 mL) 8 heads
Potatoes, baked 1 potato 17-25 lb. (8-12 kg)
Potatoes, mashed 1/2 c. (125 mL) 15-18 lb. (7-8 kg)
Potatoes, scalloped 1/2 c. (125 mL) 12-14 lb. (6.5 kg)
Tomatoes, sliced 3 slices 10-12 lb. (5-6 kg)
Frozen vegetables 1/2 c. (125 mL) 10-12 lb. (5-6 kg)
Turnips 1/2 c. (125 mL) 12-14 lb. (6.5 kg)
- Based on one serving portion per person. For second helpings or larger serving portions, prepare additional food accordingly.
