It is an amazing time of year. Canadians are enjoying the taste of homegrown tomatoes, picking apples off trees and looking forward to the changing colours of the season.
It is a transitional time and a time to get back to a schedule.
Part of making the schedule run smoothly is taking time for good food with friends and family.
I recently received a bunch of celery from a neighbour’s garden. What a treat.
At our house half of us love celery and half thinks it tastes funny. Celery is in the same family as carrots, dill and fennel. It is a good source of vitamins C and K, and it may help lower blood pressure.
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Celery also has natural diuretic effects and a low calorie count.
It is also rich in potassium and sodium, which is important in regulating fluid balance. Celery is often added to soups, stews, stir fries and salads. Celery with cheese-flavoured spread is a traditional favourite.
Shrimp dip with a twist
Mix together:
8 oz. cream cheese, softened 250 g
1 small onion, finely diced
2 tablespoons each of ketchup, Worcestershire and mayonnaise 25 mL
1/4 teaspoon of seasoning salt 1 mL
1/8 teaspoon paprika .5 mL 2 cans medium shrimp, drained
Serve with sliced celery, cauliflower and carrots or vegetable of your choice
Spicy bean casserole
This dish hits the spot after a long day. Sauté two onions in a large skillet. Season with a dash of chili powder, or to your taste. Add to pan:
2 cans beans 398 mL 1/2 cup chili sauce 125 mL
1/2 teaspoon dry mustard 2 mL
1/4 cup brown sugar 60 mL
Cook on medium to low heat, stirring occasionally until flavours combined, approximately 15 minutes.
Add two cups (500 mL) of thinly sliced wieners or ham chunks and simmer for another 30 minutes.
This dish is good hot or cold. Serve with bread or toast, and at this time of year, some steaming corn on the cob.
Makes four servings.
Cooking corn
To boil fresh corn on the cob, first remove the husks and silk. Then place the cobs in a kettle of unsalted boiling water. Cover the pan and return it to a boil. Cook the corn for three to five minutes or until tender.
The exact cooking time will depend on the type of corn you buy and its maturity. Fresh corn or super-sweet varieties may require a shorter cooking time while older corn may require a longer one.
Plum cake
1 egg
1/3 cup milk 75 mL
1/3 cup margarine or butter 75 mL
1 teaspoon vanilla 5 mL
1 cup flour 250 mL
3/4 cup sugar 175 mL
1/2 teaspoon baking powder 2 mL
1/4 teaspoon baking soda 1 mL
1/4 teaspoon salt 1 mL
20 plums
Mix and put in 9 x 13 (22 x 33 cm) cake pan.
Cut 20 plums in half, place on mixture, skin side up. Mix 1/2 cup (125 mL) brown sugar,1/4 teaspoon (1 mL) cinnamon, 1/4 teaspoon(1 mL) nutmeg, 1 tablespoon (15 mL) margarine or butter, 2 tablespoons (30 mL) flour. Sprinkle over fruit and bake for 35 to 40 minutes at 350 F (180 C).

Note: Apricots can be used in place of plums.
Dilly cucumber salad
1 cup mayonnaise 250 mL
1/4 cup sugar 60 mL
1/4 cup vinegar 60 mL
1/4 teaspoon salt 1 mL
4 cups sliced cucumbers 1 L
fresh cut dill greens

In a large bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and cut dill. Toss to coat. Cover and refrigerate for two hours. Serves six to eight.
Whipped butter
I always love the whipped butter that is served in restaurants. It is so creamy. After receiving a reader request, I found this recipe at www.averagebetty.com.
1/2 cup salted butter 125 mL
1/3 cup canola oil 75 mL
For best results, use cold ingredients.
Add chilled butter to chilled mixer bowl.
Whip butter on high until smooth and fluffy. Pour in oil while mixer is on medium speed. Scrape down sides of the mixer and whip several minutes until fluffy.
Note: the consistency is slightly runny.
Place mixture into a container and allow to chill.
Option:
You could also try this method from cooks.com if you do not want to change the flavour:
1 cup softened butter 250 mL
1/4 cup water 60 mL
Combine butter and water and beat with electric beater until light and fluffy. This can also be made with skimmed milk instead of the water, but it will not keep as long. Whipped butter spreads easier so you use less. You can save on the grocery bill and cut calories at the same time. Do not use for baking because the liquid content is higher.
Breakfast for learning
As our children go back to class, an organization called Breakfast for Learning, is bringing attention to the importance of nutrition as a vital link to learning.
Studies show well-nourished students have better memory, problem-solving skills and creative abilities.
Overall, they perform better in school. Yet 31 percent of elementary school and 62 percent of secondary school students do not eat breakfast daily.
Nutritious, balanced meals and snacks will help give students the energy they need to stay alert.
Are there children in your community going hungry? Did you know that one in eight children in Canada are living below the poverty line? And many of these children are not well-nourished.
During Breakfast for Learning Month, make child nutrition a priority. For more information, visit www.breakfastforlearning.ca.
Jodie Mirosovsky 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.
