Today, as I write this, is the last day of school and with that comes
the excitement this day brings. I have been keeping the grandkids while
their parents are away and so I was able to be part of this excitement.
Ben took his swimming gear for a swimming party and Jonnie dressed up
like a cowboy for rodeo day at a farm. Snacks were made and sent along.
Sara’s kindergarten grad was a couple of weeks ago and so it wasn’t a
Read Also
Well-being improvement can pay off for farms
Investing in wellness programs in a tight labour market can help farms recruit and retain employees
special day for her.
Also, it is a hot summer day. A cool drink of homemade iced tea sits by
my computer. The recipe comes from my neighbour Carolyn. She has a
couple of jugs on the go all summer long. Her grandkids are always
asking for grandma’s sun iced tea.
Sun iced tea
- Thoroughly wash out a four litre plastic milk container. Fill it with
cold water and add five tea bags.
- Set the container outside in the hot sunshine for the day.
- While it is warm, bring inside and empty into a large container.
Remove the tea bags. Add 1/2 to 2/3 cup (125-150 mL) sugar, or to
taste, and one can of frozen white, not pink, lemonade. Stir to
dissolve.
- Pour back into the plastic milk container and refrigerate. Enjoy.
Summer eating
A recent TV survey asked people on the street what they liked best
about summer. One answer was barbecuing. To help us with this
summertime activity, ATCO Blue Flame Kitchen has a new cookbook out
called Let The Flames Begin. It contains barbecuing recipes from their
ATCO customers. The recipes in this book have been tested on natural
gas barbecues. Times and temperatures may need to be adjusted for other
types of barbecues.
Let The Flames Begin says that true barbecuing is low and slow. The
type of barbecuing most of us “backyarders” practise is quick over high
heat, and that is grilling. In any case, whether we call it barbecuing
or grilling, this book has many recipes to try. It contains 128 pages
and two new sections. First Firings is devoted to appetizers that can
be prepared on the barbecue and Summer Fare is a collection of
beverages, salads and side dishes that do not require grilling. They
have included 12 barbecue menus suitable for most summer special
backyard events.
The ATCO Blue Flame Kitchen publishes a new grilling cookbook every two
years. Let The Flames Begin retails for $5 including GST. Contact ATCO
agencies or call the order desk toll free in Western Canada,
800-840-3393. Postage and handling charges will apply.
For more than 70 years, ATCO Blue Flame Kitchen home economists have
been providing reliable, up-to-date answers to everyday household
questions. If you have a question you would like answered, call Monday
to Friday, 10 a.m. to 4 p.m.
If you live in the Edmonton area, call 420-1010; in Lloydminster call
toll-free 306-825-5010; from other locations in Alberta call toll-free
877-420-9090; outside Alberta call the regular number at 780-420-1010.
The website is www.atcoblueflamekitchen.com.
Here are some recipes from the cookbook.
Chili potatoes with cheddar dip
4 medium potatoes
2 tablespoons oil 30 mL
1 teaspoon chili powder 5 mL
1/2 teaspoon garlic 2 mL
powder
1/4 teaspoon salt 1 mL
Cut potatoes into 3/4 inch (two centimetre) thick wedges. Combine oil,
chili powder, garlic powder and salt. Toss potatoes with oil mixture
until thoroughly coated. Grill potatoes directly on barbecue grid over
medium heat until tender and browned on all sides, about 25 minutes.
Serve with cheddar dip. Serves four to six.
Cheddar dip
1/2 cup sour cream 125 mL
1/2 cup mayonnaise 125 mL
1/4 cup finely shredded 50 mL
cheddar cheese
2 tablespoons finely 30 mL
chopped green onion
1 tablespoon green 15 mL
pepper sauce
1/4 teaspoon salt 1 mL
Combine all ingredients. Cover and refrigerate until serving.
Yield: 11/4 cups (300 mL).
Maple planked brie
1 maple plank (4 x 10
inches/10 x 25 cm)
2 rounds brie cheese
(4 ounces/125 g each)
1 head roasted garlic
2 tablespoons chopped 30 mL
pitted kalamata black
olives
1 teaspoon chopped 5 mL
fresh parsley
Immerse maple plank in a sink or container of water. Place a heavy
object on plank to keep it submerged. Allow plank to soak for at least
two hours.
For easier slicing, place brie in freezer for 30 minutes. Trim top rind
off each round of brie.
Squeeze pulp from roasted garlic and puree. Spread garlic puree (recipe
later) evenly over cut sides of brie. Sprinkle olives over top.
Remove plank from water and rinse. Place plank directly on barbecue
grill. With lid down, heat plank over medium heat for 10 minutes or
until it begins to smoke. Place brie rounds on the plank.
With lid down, bake brie for 10 minutes or until the cheese is melted
and beginning to bubble. Sprinkle brie with parsley. Serve with
baguette slices. Do not reuse the plank for cooking. Serves six to
eight.
Roasted garlic
When garlic is slowly roasted, the cloves steam inside their skins
until the centres become creamy soft and deliciously sweet. Use the
following method for preparing roasted garlic on a natural gas barbecue.
- Cut the top 1/4 inch (0.5 cm) off each garlic head. Place each garlic
head on a piece of foil. Drizzle each head with a little oil and
sprinkle with thyme. Twist foil around each head to enclose completely.
- Place foil package off to one side of barbecue grill. Do not place
in centre of grid.
- Cook over low heat for 30-45 minutes or until soft. Squeeze softened
garlic out of skins and puree.
- Serve as an appetizer by squeezing clove and spreading softened
garlic onto toasted French bread slices.
- Use in recipes calling for roasted garlic.
Lemon herb grilled pork chops
4 pork chops
2 tablespoons olive oil 30 mL
11/2 teaspoons grated 7 mL
lemon peel
1 teaspoon rosemary, 5 mL
crumbled
1/2 teaspoon sage, 2 mL
crumbled
1/2 teaspoon salt 2 mL
1/2 teaspoon freshly 2 mL
ground pepper
To prepare marinade, combine all ingredients except pork in a heavy
zip-lock plastic bag.
Add pork and squeeze bag to coat pork with marinade, then seal the bag.
Let stand 30 minutes. Remove pork from marinade and discard marinade.
Grill pork over low heat on natural gas barbecue for 30 minutes or
until done. Serves four.
Cookbook draw
Send your name and address to: TEAM Resources Contest, The Western
Producer, Box 2500, Saskatoon, S7K 2C4. Deadline for entries is July
22, 2002.
A draw will be made from all the entries received and an ATCO Blue
Flame Kitchen Let The Flames Begin cookbook will be sent to three
winners.
Alma Copeland 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.
