We were out to Calgary recently for our granddaughter’s first birthday. It was a beautiful day and Troy barbecued salmon. It was delectable.
Potlatch salmon
1 whole salmon
2 tablespoons soft- 30 mL
ened butter
juice of one lemon
2 teaspoons dry 10 mL
mustard
2/3–1 cup 150-250 mL
brown sugar
Spread butter over fish. Sprinkle liberally with lemon juice and mustard. Cover with
1/4–1/2 inch (0.5-1 cm) brown sugar. Place the salmon on barbecue. Lower the lid.
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Cook on low heat for 20-30 minutes. Do not overcook; the salmon is baked when the flesh flakes.
Source: The Best of the Best and More Cookbook, written and published by The Best of Bridge Publishing Ltd.
Burnt grapes
Jaime made this interesting dish called Burnt Grapes. Troy’s aunt had made it the week before when Jaime and Troy were visiting, so they made it for us. Jaime used grapes and strawberries, and between Troy’s parents and Don and I, there was not much chance of leftovers.
5 cups seedless grapes or 1.25 L
strawberries, peaches
1 cup sour cream 250 mL
(low fat or regular)
1/4 cup sugar 60 mL
Mix together and spread over grapes.
Sauce:
1/2 cup butter 125 mL
1/2 cup brown sugar 125 mL
Melt these together and as soon as melted, cook for two minutes only; then pour over the top of grapes and sour cream. Keep refrigerated. You can make this early in the day and let set until needed.
Sunshine fun wine slush
4 peaches or mangos,
sliced and frozen
2 cups tropical fruit riesling 500 mL
or cherry merlot
Combine all ingredients in a blender; blend until smooth. Serve in attractive glass garnished with peach slice and sprig of mint.
This was tasty and would make an excellent beverage on a hot summer day or at special events such as showers, weddings and anni-versaries.
Cooking ground beef
Dear TEAM: I have a recipe for shepherd’s pie that uses Hamburger Helper and that calls for uncooked ground beef. I think I should cook the ground beef before I add it to the recipe. What do you think? – B.J., Kyle, Sask.
Dear B.J.: I also prefer to brown the ground beef before adding it to many recipes. I wonder if you might like a shepherd’s pie recipe made from scratch. Here are three
variations.
Shepherd’s pie
2 cups ground meat, cooked 500 mL
salt and pepper
1 teaspoon grated onion 5 mL
1/2 cup leftover gravy, stock 125 mL
or consommé
3 cups mashed potatoes 750 mL
1 egg
Brown ground beef. Mix meat, seasonings and gravy; heat. Worcestershire sauce, tomato ketchup or parsley may be added.
Warm leftover potatoes, beat well, add egg and milk, if necessary.
Butter a baking dish; put in a layer of potato, then a layer of meat; repeat, having potato on top. Bake in hot oven until potatoes are browned. Serves four to six.
Source: Canadian Cook Book, The Ryerson Press, Toronto, Ontario, 1963.
Shipwreck
Shipwreck is an older recipe similar to shepherd’s pie. This recipe uses rice as well as potatoes, and adds sliced vegetables.
4 cups raw potatoes, 1 L
thinly sliced
2 cups onions, sliced 500 mL
11/2 pounds hamburger 750 g
21/4 cups uncooked rice 560 mL
11/2 cups celery 375 mL
11/2 cups carrots 375 mL
salt and pepper
2 (28 oz.) cans tomatoes OR 796 mL
2 (10 oz.) cans tomato soup 284 mL
plus four cans of hot water
Brown hamburger and remove fat. Into two casseroles of two quart (two L) size, place alternate layers of potatoes, onion, hamburger, uncooked rice, celery and carrots. Season with salt and pepper. Pour tomatoes or tomato soup mixed with water over ingredients. Bake 21/2 hours in the oven at 350 F (180 C). Each casserole serves six to eight.
Source: From Prairie Kitchens by Saskatchewan Women’s Institute compiled by Emmie Oddie, 1980, Western Producer Prairie Books, Saskatoon.
Hamburger helper
Our daughter makes this dish using whole wheat noodles and organic vegetables.
1 pound ground beef 500 g
1 onion
1 can (5.5 oz.) tomato paste 156 g
1 can (10 oz.) tomato soup 284 mL
1 can (10 oz.) sliced 284 mL
mushrooms
1 cup salsa 250 mL
2 cups macaroni noodles, 500 mL
cooked
sliced celery, carrots, broccoli,
cauliflower
seasonings to taste (oregano,
basil, spaghetti seasoning)
Brown ground beef; drain fat. Add onion. Add tomato paste (and equal part water), tomato soup, mushrooms, salsa, noodles and vegetables with seasonings.
Simmer for 20-45 minutes.
Reduce fuel use
Fuel prices are a good incentive to conserve every litre that we can. The following tips suggest how to do this.
- Reduce speeds. Going to 90 km-h from 110 km-h reduces fuel consumption by
20 percent.
- Take at least 15 seconds to reach 50 km-h.
- Maintain a constant cruising speed by using a steady accelerator pressure.
- Allow a vehicle to slow down slightly on inclines and regain cruising speed on the decline.
- Avoid unnecessary braking; coast to stops.
- Keep your vehicle well tuned to reduce fuel consumption by 10-12 percent.
- Idle the engine no more than one minute, except in extreme cold. Move slowly until the car warms up.
- Restart; don’t leave the engine idling.
- Check tires regularly to ensure they are inflated to the recommended pressure.
- Eliminate unnecessary travel. Plan your trips and car pool when possible.
- Don’t fill the fuel tank to the brim to prevent fuel spillage and leakage.
- Close windows when driving; use flow-through ventilation.
- Plug in your block heater for no more than two hours.
Source: Saskatchewan Property Manage-ment Corp.
Interesting reading
There was much discussion recently about a book and DVD called The Secret by Rhonda Byrne, an Australian author. Some of you may have been listening to CBC radio April 29 and heard a discussion about this.
Byrne writes that the secret (the law of attraction) has been passed down through the ages, highly coveted, hidden, lost, stolen and bought for vast sums of money.
This centuries-old secret has been understood by some of the most prominent people in history: Plato, Galileo, Beethoven, Edison, Carnegie and Einstein along with other inventors, theologians, scientists and great thinkers. She uses some quotes from people speaking about the secret law.
- “Every thought of yours is a real thing –
a force. If you will see nothing but ill luck in the future, you are praying for such ill luck
and will surely get it.” – Prentice Mulford, 1834-1891
- “You create your own universe as you go along.” – Winston Churchill
- “The essence of this law is that you must think abundance; see abundance, feel abundance, believe abundance. Let no thought of limitation enter your mind.” – Robert Collier, 1885-1950
- “Take the first step in faith. You don’t have to see the whole staircase. Just take the first step.” – Dr. Martin Luther King, Jr. , 1929-1968
- “What this power is I cannot say. All I know is that it exists.” – Alexander Graham Bell, 1847-1922
- “Imagination is everything. It is the
preview of life’s coming attractions.” – Albert Einstein, 1879-1955
- “Whatever the mind can conceive it can achieve.” – W. Clement Stone, 1902-2002
- “The good news is that the moment you decide that what you know is more important than what you have been taught to
believe, you will have shifted gears in your quest for abundance. Success comes from within, not from without.” – Ralph Waldo Emerson, 1803-1882
- “Ninety-nine percent of who you are is
invisible and untouchable.” – R. Buckminster Fuller, 1895-1983
- “Whether you think you can or think you can’t, either way you are right.” – Henry Ford, 1863-1947
Cooking chicken
Dear TEAM: Here is a chicken recipe that I use. I skin the chicken pieces to lower the fat content.
Chicken dish
chicken pieces, skinned
1/4 cup honey 60 mL
1/4 cup mustard 60 mL
2 tablespoons curry mix, dry 30 mL
onion slices, optional
Skin chicken pieces, brown in a non-stick pan, preferably one that can go directly into the oven to save washing two. Add onion slices on top of the chicken.
Prepare the sauce or paste and pour over the chicken. Bake at 350 F (180 C) for one hour. Turn the chicken pieces over halfway to coat pieces again.
Yours in healthy eating. – F.E., Surrey, B.C.
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.
