CONTENTS

GRANDMA’S FRENCH ONION SOUP

VANILLA PUDDING

SUPER EASY VEGAN SALAD

PEACH MUFFINS

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

LIGHTSIDE

BACK TO COOKING SCHOOL

FOOD INFORMATION

BAR MIXES

NON-ALCOHOLIC DRINKS

ARCHIVES

GRANDMA’S FRENCH ONION SOUP
3 tablespoons………………….(45 ml)…………………………butter
2 cups………………………………………(500 ml)………………………thin sliced onion
4 ½ cups…………………………………(1125 ml)……………………bouillon
Salt and pepper to taste
Worcestershire sauce to taste
2 teaspoons……………………….(10 ml)…………………………sugar
French bread
Parmesan cheese or other finely grated cheese
heat butter, add onions, simmer about 10 minutes or until soft
and lightly brown. Add bouillon, bring to boil and simmer 20 minutes.
Season to taste with salt, pepper and Worcestershire sauce. Add sugar.
Pour soup into individual soup dishes.  On top of each, float a slice
Of sautéed French bread and sprinkle with grated cheese.  Put in oven
350 F, (175 C), until cheese is melted.

YIELD: 6 servings.
TIME: 60 minutes.

VANILLA PUDDING
1 cup, 2 tbsp. …………………………….(280 ml)……………………pudding mix
2 cups………………………………………………………(500 ml)……………………water
2 tablespoons……………………………………(30 ml)………………………butter or margarine
1-teaspoon……………………………………………(5 ml)…………………………vanilla
Combine pudding mix and water in saucepan.  Bring to boil, turn
Stove down and boil gently for 2-3 minutes.  Stir constantly.  Remove from heat, add
margarine and vanilla. Stir.  Let stand for 15 minutes, stir again and chill.

YIELD: 4 servings.

Super Easy Vegan Pasta Salad

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

Directions:

Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

Peach Muffins

1 ¾ cups flour

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

4 teaspoons oil

2 eggs, beaten lightly

¾ cup peeled peaches

Bake at 400 F., 15-20 minutes.

GRANDMA’S FRENCH DRESSING
1 teaspoon …………(5 ml)…………sugar
2 teaspoons………..(10 ml)………..salt
½ teaspoon………..(2.5 ml)…………pepper
½ teaspoon ……….(2.5 ml)…………paprika
1 ½  cup……………(375 ml)……….salad oil
½ cup………………(125 ml)……….vinegar
1 clove of garlic (if desired)
Put sugar, salt, pepper and paprika in jar.  Add oil, vinegar and
garlic.  Shake well.  When dressing is thoroughly blended, pour
over salad.
YIELD:  approximately 2 cups (500 ml)
CALORIES: 92 per tablespoon (15 ml)
TIME: 10 minutes.

GRANDMA’S HOMEMADE MAYONNAISE
1 egg yolk
½ teaspoon …………(2.5 ml) …………salt
½ teaspoon…………(2.5 ml)………….dry mustard
¼ teaspoon …………(1.25 ml)…………paprika
dash cayenne
2 tablespoons ……..(30 ml)……………vinegar
1 cup ……………….(250 ml)…………..salad oil
Put egg yolk and seasoning in bowl and mix well.  Add 1 tablespoon(15.ml) vinegar and beat well.  Gradually beat in oil until ¼ cup of mixture is used.  Then add 1-2 tablespoons (15-30 ml) at a time.  As mixture thickens add remaining vinegar.  If oil is added to quickly, mayonnaise will curdle.  To fix this add 1 more egg yolk and continue.
Store mayonnaise in covered jar and refrigerate.
YIELD: approximately 1 ¼ cup (310 ml).
CALORIES: 104 per tablespoon (15 ml).
Time: 15 minutes

LIGHTSIDE

A Sure Cure

An older lady came out screaming after being told by the young Doctor she was pregnant.  The head doctor of the clinic stopped her and asked her what the problem was. She tells him and he gets her to settle down in a chair, and then rushes over to the young doctor that she came from.

“What’s the matter with you, telling a 80 year old lady she is pregnant” he asks the young Doctor.

The Doctor kept writing the prescription he was filling out, and without looking up at his superior, asked, “Does she still have the hiccups?”

BACK TO COOKING SCHOOL.

TENDER CUTS of meat can be cooked by dry heat, as in broiling, pan-broiling, or roasting.
TOUGH CUTS can only be made tender by moist heat, as in pot-roasting and Stewing.

Our main object is to prevent shrinkage in so far as possible, and produce a tender, juicy, tasty product. In roasting, searing does little to help keep in juices, less shrinkage results at a lower temperature for a longer time (300 F). Searing however makes the meat look attractive and the outside layers taste better.

An uncovered pan with a rack in the bottom gives the best results in roasting.  Cooking time varies with preference.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before.  The salt flavour does not penetrate more then 1 inch. If the meat does not reach the desired colour during roasting, increase the heat to (500 F) for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).
By Browning in hot fat in a frying pan on the surface burner.
By Adding boiling water and cooking at boiling temperature until the outside of the meat has lost its red colour.

Reasons For Cooking Meat
To develop flavour.
To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present

FOOD INFORMATION.

How safe is our food supply?

Increasingly, the corporations that supply us with processed foods are unable to guarantee the safety of their ingredients. As a result, not just red meat and poultry, is now a potential carrier of pathogens, government and industry officials concede. As the drive to keep food costs down intensifies, most corporations do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers.

Some concede that they cannot ensure the safety of items — from frozen vegetables to pizzas — and that they are shifting the burden of safety to the consumer. It seems the only time we know the products are unsafe, is when there is a problem, people get sick, and the product is recalled.

The Grocery Manufacturers Association has called for new safety initiatives.   They include new training and more food safety audits.   The grocers also want a new internet-based recall system to speed up the process of finding and removing recalled food products.

For information on receiving recalls by e-mail, or for other food safety facts, visit: www.inspection.gc.ca

Don’t just guess to tell when meat, poultry and seafood are done.  Instead, use a food thermometer to make sure foods have reached at least the following internal temperatures:

Steaks: 145 degrees F (medium rare)

Ground beef: 160 degrees F

Chicken breasts: 165 degrees F

Whole poultry: 165 degrees F

Pork: 160 degrees F

Fish: 145 degrees F

Officials of Ottawa Health Canada and the Canadian Food Inspection Agency remind home canners and consumers that home canning and bottling of seafood is popular in Canada, but food safety awareness should be the priority when home canning or when buying home canned products from vendors.

Improper preparation, canning or storage, especially of low-acid foods such as clams, lobster and whelks, can cause serious illness, even botulism. Bacteria that produce colourless, odourless, tasteless, invisible toxins not necessarily destroyed by cooking cause botulism.

To keep home canned food safe, the Canadian health agencies advise canners remember to:

Use a pressure canner and strictly follow the manufacturer’s instructions for low-acid food canning or bottling. Recipe ingredients, amounts, or jar sizes should not be changed because these can affect times/pressures needed and could result in bacteria remains in the food.

Clean and keep sanitizing hands, all work surfaces, food, utensils, and equipment during all stages of the canning process.

Use home canned product within one year. Once the container has been opened, refrigerate leftovers immediately.

Never eat canned foods if the closure or seal has been broken, or if the container is swollen or leaking. If in doubt, throw it out.

The Memorial Day weekend is coming up. It marks the unofficial start of summer. Many will celebrate with a cook out or picnic, two things that can lead to food borne illnesses.

Food safety experts say hand washing and cooking food thoroughly can help prevent those illnesses.

Never use the same plate to carry both raw and cooked food.

And that burger-flipping spatula? Same principal applies: Don’t use the same one to drop the burgers on the grill and then retrieve them once cooked.

Most people believe that when meat turns brown, it’s done.  In fact, one out of four burgers turn brown before it reaches 160 degrees.  Use a cooking thermometer.

IF IT’S STEAK, MAKE SURE IT’S WELL SEARED

Cooking steak is not the same as cooking ground beef. Bacteria like to congregate on the surface and edges of steak. So be sure to sear it to kill toxins.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

 BLACK VELVET

In tall glass add half chilled Guinness stout, and half chilled champagne. Stir quickly.

 Rum Punch

½ Pint Puerto Rican Rum

½ Pint peach Brandy

½ Pint Lemon or Lime Juice

5 tablespoons Bitters

6 Pints Soda Water

Stir rum, brandy, juice and bitters in a bowl.  When ready to serve, add block of ice and soda.

Serve 10 persons

 House Standard
1 jigger Tequila
2 jiggers Tomato Juice
2 dashes Tabasco
Shake with cracked ice and strain.
Serve with slice of lemon.

 NON-ALCOHOLIC DRINKTea Punch
3 cups brewed strong black tea
1 quart orange juice
1 cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
Bar sugar to taste
2 quarts club soda

Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.