In the distance I can hear the boys arguing about who is going to play
with what. They have been in and out of the house, bringing in gobs of
mud each time. Their clothes are soiled and wet. And I don’t care. I am
so happy to hear the pitter patter of rain on the roof that everyday
cleanups seem pleasurable. There is a renewed sense of optimism in our
parched prairie community and the dusty brown horizon now has traces of
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green. Like a phrase in my son’s favourite video, the farming community
is yelling, “mud, mud, glorious mud.” I do sympathize with the people
who are experiencing downpours and flood conditions, but today I cannot
help being happy about the gently falling rain.
It is definitely a time for celebration. And for the summer potluck
season, I would like to share some recipes that are sure to leave a
lasting impression on your friends, neighbours and family.
Baked spaghetti
1 package of spaghetti
(12 ounces/375 g)
11/2 pounds ground beef 750 g
1 medium green pepper,
chopped
1 medium onion, chopped
1 14 ounce can diced 398 mL
tomatoes, undrained
1 8 ounce can tomato 250 g
sauce
1 tablespoon brown 15 mL
sugar
1 teaspoon salt 5 mL
1 teaspoon chili powder 5 mL
1/2 teaspoon pepper 2 mL
1/4 teaspoon garlic 1 mL
powder
1/8 teaspoon cayenne 0.5 mL
pepper
3/4 cup shredded 175 mL
cheddar cheese
Cook spaghetti according to package directions. Meanwhile, in a
skillet, cook the beef, green pepper and onion over medium heat until
meat is no longer pink; drain. Stir in the tomatoes, tomato sauce,
brown sugar, salt, chili powder, pepper, garlic powder and cayenne.
Drain spaghetti; add to beef mixture. Transfer to a greased 9 x 13 inch
(22 x 34 cm) baking dish. Cover and bake at 350 F (180 C) for 30
minutes. Uncover; sprinkle with cheese. Bake five minutes longer or
until the cheese is melted. Yield: 12 servings.
Rhubarb torte
Try this dessert when rhubarb is in season. I tried it for the first
time at a Czech Hall community shower, and everyone insisted that this
recipe, made by Joyce Massie, must appear in The Western Producer. It
is mouth watering. Thank you for the recipe tip, NCGs (North of the
Creek Girls).
Crust mix:
2 cups graham 500 mL
wafer crumbs
1/2 cup packed brown 125 mL
sugar
1/2 cup melted butter 125 mL
1 teaspoon cinnamon 5 mL
- Note: save 1/2 cup (125 mL) of the above mixture for the topping.
Press into a 9 x 13 inch (22 x 34 cm) pan.
Second layer:
In a sauce pan add:
4 cups sliced rhubarb 1 L
1/2 cup water 125 mL
3 tablespoons 45 mL
cornstarch
1 cup sugar 250 mL
Cook in the saucepan until thickened and clear. Pour over wafer base.
Chill.
Third layer:
In a mixing bowl prepare:
1 4 ounce package 125 g
vanilla instant pudding
2 cups cold milk 500 mL
Beat with a wire whisk or electric mixer at the lowest speed for
approximately two minutes. Pour over rhubarb layer. Chill.
Topping:
1 cup whipping cream 250 mL
(or one envelope of topping)
2 cups mini 500 mL
marshmallows
Prepare the whipped topping. Fold in the marshmallows. Spread on the
prepared layers and top with remaining crumbs.
- Note: I prepared it without the marshmallows and added a bit more
whipped cream. It was also delicious this way. Chill and serve.
Soap opera
This year TEAM received many requests for homemade soap recipes,
including one made using wood ashes like the pioneers used to make. To
answer your questions, I called my local soap maker, Prairie Wool
Farms, who specialize in many varieties, including traditional, such as
rose and glycerine, medicinal, such as tea tree soap, and ones that use
no animal products. They gave me some to try before I included them in
my article. The goat’s milk and honey with vanilla oil was great. My
skin felt so soft after using it. The aloe and glycerine is known to be
great for shaving and the wheat germ and honey with cinnamon smelled
great.
They did not recommend making lye with wood ashes, because it is hard
to get the right consistency. Store-bought lye is inexpensive and much
safer than making it from scratch.
For information, call Sheila at Prairie Wool Farms, 306-882-4542.
For those who would like to experiment, here are some soap recipes.
According to Janice Cox, author of Natural Beauty for all Seasons, this
is a nice easy one to start with.
Basic vegetable soap
Equipment needed:
- Two candy thermometers – one for the lye solution and one for the oil
mix.
- Large glass heat-resistant jar with lid. With an ice pick or nail,
punch two holes in the lid, one at 12 o’clock and one at 6 o’clock. The
jar should be large enough to hold the lye solution.
- Large glass, steel or enamel pan for heating the oils.
- Wooden spoons with long handles.
- Soap moulds, such as old baking tins, empty shoe boxes, or small
wooden boxes.
- An old towel or blanket to keep the bars warm as they cure.
Ingredients:
1/2 cup olive oil 125 mL
1/2 cup coconut oil 125 mL
1 cup vegetable 250 mL
shortening
1/2 cup lye granules 125 mL
2 cups cold, distilled 500 mL
water
Mix the lye with cold water in the glass jar. You may want to do this
the night before, because it takes a while for the solution to cool.
Note: work in a well-ventilated area, wear rubber gloves and keep some
vinegar nearby to rub on your skin if lye gets on it.
Place the olive oil, coconut oil and vegetable shortening in a large
saucepan and gently heat them at medium heat until the shortening is
melted and the temperature is 85 F (29 C). Check with candy
thermometer. Next, make sure the lye is at 75 F (24 C). If it’s too
cool, heat it up by placing it in a pan of warm tap water.
Next, using the two-holed lid on the lye jar, slowly pour the lye
solution into the oil mix, in a thin steady stream, stirring slowly and
evenly with the wooden spoon. You should not apply heat to the mixture
at this time. Continue stirring until you have a thick, pudding-like
texture. It should take about 15 minutes. If the soap mixture does not
become thick within 30 minutes and there is a greasy layer on top, it
may be too warm. Keep stirring.
Pour the thickened mixture into oiled moulds. Cover and wrap the mould
with the old towel to keep it warm, which prevents it from separating.
When the soap has set, which will take one or two days, at the point
when it feels firm, remove from the moulds and cut into bars. You may
also want to trim the soap using a sharp paring knife. Allow soap bars
to age for at least two weeks in a dry place. Yield: Two bars.
Easy moulded soaps
If you want the look of homemade soaps but do not want to go through
the whole process, simply melt down purchased bars of a favourite soap,
and add ingredients. It’s a great way to use up small pieces of soap.
Materials and ingredients:
- Cookie cutters
- Cookie sheet
- Aluminum foil
- 6 cups (1.5 L) grated soap
- 1/3 cup (75 mL) water
- Double boiler
- 1/4 cup (65 mL) dried lavender, ground almonds or ground oatmeal
- Essential oils
Prepare your cookie cutters by oiling them and covering one side with
aluminum foil, so that they form a shallow container. Place them, open
side up, on a cookie sheet. Combine the soap and water in a double
boiler and melt over medium heat, stirring constantly. Do not boil.
Add fragrance. Oil-based scents work best. Do not use alcohol-based
perfumes, because they may separate the mix. Add texture with dried
herbs, flowers, nuts and grain.
Work quickly, fill the moulds generously. When the soap is completely
cooled, remove, trim excess and let air dry for at least 24 hours.
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
