Recipes

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Mrs. Harper’s Sloppy Joes
From “Around Joan’s Kitchen Table” by Joan Borho
Ralph Voisin phoned me one day, quite excited, that he had obtained Mrs. Harper’s recípe for Sloppy Joes. Now, I really had no idea who Mrs. Harper was. It turns out she was the cook at the Walkerton District High School when Ralph went there. I attended school at Sacred Heart High School so I was soon told by Ralph that I was truly missing out as he loved Mrs. Harper’s Sloppy Joes. He graciously shared the recipe with Bill and I and we were anxious to try it out. This recipe like other  recipes from my youth were not as spicy as we now seem to like our food, but having said that, it was delicious and Bill and I both found ourselves going back for seconds. If your taste  buds like a little more spice just add a little more spice. I am printing the recipe as given to me, because I am sure there are some of you out there who remember Mrs. Harper’s Sloppy Joes.
Ingredients and instructions:
2 lbs hamburger
1 cup chopped onions
1 tsp salt
1/2  tsp pepper
Brown hamburger with onions and salt and pepper in a large frying pan. Drain off grease.
2 cans chicken gumbo soup
2 cans water
1 tsp garlic powder
A few drops of Tabasco sauce
3 tbsp (approx) corn starch
4 oz water
To the browned hamburger add chicken gumbo soup, water, garlic powder and Tabasco sauce.
Bring to a boil and thicken  wíth corn starch in water.
Serve over hamburg buns.
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Easy Sloppy Joes
Probably the majority of us make Sloppy Joes similar to this.
Ingredients and instructions:
1 lb lean ground beef
1 clove garlic
1 chopped onion
2 red peppers
(Optional 1/2 cup chopped  celery)
Brown together until well cooked stirring often.
Add 2 tsp chili powder or to taste OR I pkg of Sloppy Joe powdered mix; with 2 cups spaghetti sauce.
Cover and simmer for 5 minutes.
Serve on toast or buns.
Recipe is from “Around Joan’s Kitchen Table” by Joan Borho of Formosa. It was given to Joan by Ralph Voisin.  Books are available at the Town Crier for $15.00.
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The Town Crier welcomes you to submit a favourite recipe for our weekly “Recipe of the Week”.
You can drop them off at the office or email to thecrier@wightman.ca

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Set the stage to party with tasty tidbits
(NC) Make it look like you pulled out all the stops this holiday season by adding savoury grape bites to your appetizer lineup. No matter whether you’re the party host or bringing an appetizer to a potluck gathering, these little canapés look impressive, but they’re simple to make. Grapes and cheese are a perfect pair and the toasted nuts add just the right finish.
1/4 cup cream cheese, softened
1/4 cup crumbled Roquefort or other blue cheese, at room temperature
1/4 cup heavy cream
1 tablespoon chopped tarragon
20 red seedless California grapes
1/3 cup finely chopped toasted pistachios or toasted walnuts
Line a small baking sheet with waxed or parchment paper. Set aside.
In a small food processor (or mix by hand), combine the cream cheese, Roquefort, heavy cream and tarragon until well mixed. Transfer to a medium bowl and stir in the grapes. Put the nuts in a small bowl. With a tablespoon, scoop up a grape and gently coat in the cheese mixture. Roll in the nuts and place on the prepared baking sheet. Refrigerate 2 to 3 hours and serve.
Goat Cheese Variation: Substitute 1/4 cup soft goat cheese for the Roquefort and 1/4 cup finely cut chives for the tarragon and 1/4 cup toasted chopped pecans for the pistachios.

Nutritional analysis per canapé: Calories 42; Protein .9 g; Carbohydrate 1.4 g; Fat 4 g; 79% Calories from Fat; Cholesterol 9 mg; Sodium 34 mg; Potassium 30 mg; Fibre .2 g.

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Cardamom is a warm earthy spice that suits a coffee cake. No one will know sweet potato is part of the batter, providing moistness and texture. It also gives it a nice golden glow.
Serve warm or cool.
Preparation Time: 15 minutes
Baking Time: 30 to 35 minutes
Serves: 12
Ingredients:
•1 Ontario Sweet Potato (about 12 oz/375 g)
Topping:
•1/2 cup (125 mL) chopped pecans
•1/4 cup (50 mL) packed brown sugar
•1/2 tsp (2 mL) ground cardamom
Batter:
•1-1/2 cups (375 mL) all-purpose flour
•1 tbsp (15 mL) ground cardamom
•1 tsp (5 mL) baking powder
•1/2 tsp (2 mL) each baking soda and salt
•1/2 cup (125 mL) butter, softened
•1/2 cup (125 mL) Ontario liquid honey
•2 Ontario eggs
Preparation Instructions:
    Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave at High until tender, 6 to 8 minutes, turning over partway through. When cool enough to handle, scoop out flesh and mash with fork until smooth. Measure out 1 cup (250 mL); set aside.
    Topping: In small bowl, combine pecans, brown sugar and cardamom; set aside.
    Batter: In medium bowl, combine flour, cardamom, baking powder, baking soda and salt.
    In large bowl, using an electric mixer, beat butter and honey together until light and fluffy. Beat in eggs, 1 at a time, until smooth. Stir in sweet potato, blending well. Stir in dry ingredients just until moistened.
    Spread batter into greased 9-inch (2.5 L) square cake pan. Sprinkle evenly with topping. Bake in 350°F (180°C) oven for 30 to 35 minutes or until toothpick inserted in centre comes out clean.  Let cool in pan on wire rack.
Nutritional Information:
1 Serving: •Protein: 4 grams
•Fat: 12 grams
•Carbohydrate: 34 grams
•Calories: 255
•Fibre: 2 gram
•Sodium: 255 mg
 – Recipe and photo courtesty of Foodland Ontario

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This week’s recipe is a favourite with one of our readers.  Hope you enjoy it!
1/2 cup butter or margarine
1 tsp vanilla
3/4 cup sugar
2 eggs
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup mashed bananas (about 3 medium)
3/4 cup semi-sweet chocolate chips
– Preheat oven to 350 degrees F.
– In a large bowel, cream togethter first 3 ingredients until fluffy.
– Beat in eggs one at a time.
– In a separate bowl, sift next 3 ingredients together.
– Add sifted dry ingredients alternately with mashed bananas to creamed mixture.
– Fold in chocolate chips.
– Spoon batter into well greased muffin tins.
– Bake 25 minutes or until firm.
We welcome you to share a favourite recipe for this weekly feature!
Drop it into the Crier office, fax to 519-367-5417 to email to thecrier@wightman.caChocolate Chip Banana Muffins

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Apple and Cheese French Toast Sandwiches

In this “grilled cheese and apple sandwich meets French toast,” thin slices of apples are wedged between two slices of cheese and bread.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

 Ingredients:
•8 slices (1/2-inch/1 cm) day old  sourdough, French or Italian bread
•8 slices medium Ontario cheddar cheese
•2 Ontario McIntosh or Empire apples, thinly sliced
•3 Ontario eggs
•3/4 cup (175 mL) Ontario milk
•2 tbsp (25 mL) granulated sugar
•1/2 tsp (2 mL) vanilla
•2 tbsp (25 mL) butter
•Ontario maple syrup

 Preparation Instructions:
    Place 4 slices of the bread on work surface and top each with 1 slice of cheese. Place even layer of apples on cheese, then top with second cheese slice. Cover with remaining slices of bread to make 4 sandwiches.
    In medium bowl, whisk together eggs, milk, sugar and vanilla until smooth. Pour into shallow dish large enough to hold 1 sandwich.
    In large nonstick skillet, melt butter over medium heat.
    Dip sandwich into egg mixture, turning to soak (don’t oversoak). Add 2 sandwiches to skillet at a time and cook until golden brown on both sides, 2 to 3 minutes per side. Cut in half and serve with maple syrup.
    Tip: One or two day-old stale bread is ideal for French toast as fresh bread absorbs too much liquid, making it soggy.
Nutritional Information:
1 Serving:
•Protein: 24 grams
•Fat: 25 grams
•Carbohydrate: 66 grams
•Calories: 588
•Fibre: 4 grams
•Sodium: 850 mg
Apple and Cheese French Toast Sandwiches

Apple and Cheese French Toast Sandwiches

– Foodland Ontario

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Apples let us savour the flavours of fall
(NC) Each season boasts unique flavours and ingredients. The fall harvest, in particular, is known for apples, and Canada is known for its multitude of varieties – from sweet to tart. Each type of apple offers a distinct taste and characteristic, especially when it comes to cooking. If you don’t have apples on hand, substitute an apple beverage in your cooking, such as Molson’s new Mad Jack apple lager, which is another easy way to bring this sweet, crisp flavour to life.
Cider as well, is spiking as the fastest growing beverage in Canada and its flavour evolves throughout the harvest season depending on the variety of apples available. This delicious recipe incorporates the fresh and crisp flavour of an apple beverage into a seasonal vegetable pasta dish.

Roasted Squash & Pepper Pasta with Cider & Chipotle Sauce

Serves: 6
Cook time: 30 minutes

Ingredients
• 3 cloves of garlic, chopped
• 1 onion, finely chopped.
• 1 red pepper, diced
• 750 ml (3 cups) butternut squash, diced
• 30 ml (2 tbsp) olive oil
• Salt and pepper, freshly ground
• 2 ml (½ tsp) Chipotle pepper, ground
• 6 slices of pancetta
• 450 g (1 lb) capellini or spaghettini
• 1 473 ml can of Molson Canadian Cider
• 375 ml (1½ cups) 35% cream
• 500 ml (2 cups) arugula or spinach sprouts
• 125 ml (½ cup) parmesan cheese, grated or shaved

Preparation

1. Preheat the oven to 200°C (400°F).

2. In a lasagna dish, mix the garlic, onion, pepper and squash. Coat with olive oil, season and sprinkle with Chipotle pepper. Roast in the oven for 20 minutes or until the diced squash is tender and golden.

3. Spread the slices of pancetta on a baking sheet overlaid with parchment paper. Bake in the oven until crispy. Set aside.

4. In the interim, cook the pasta in accordance with the instructions on the package. Strain and set aside.

5. Pour the Molson Canadian Cider into the pan used to cook the pasta and reduce by a third. Add the cream and let simmer for 5 minutes. Add the cooked pasta to the sauce and stir to coat.

6. Serve the capellini in soup plates. Garnish with roasted vegetables, arugula, parmesan and pancetta chips. Enjoy

More information about apple-flavoured beers is available at facebook.com/MolsonCanadian.
www.newscanda.com

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Potato, Ham and Mushroom Frittata

This week’s recipe- compliments of Foodland Ontario

Here is a tasty way to use up leftover cooked potatoes. Serve for breakfast, brunch or a light supper.

Preparation Time: 10 minutes

Cooking Time: 18 to 21 minutes

Serves 4

 

Potato, Ham and Mushroom Frittata

1 tbsp vegetable oil

1 Ontario onion, diced

1 cup sliced Ontario mushrooms

1 1/2 cups chopped cooked, peeled Ontario potatoes

1 cup diced Ontario ham

8 Ontario eggs

2 tbsp Ontario milk

1 tsp Dijon mustard

1/4 tsp dried thyme leaves

Pinch each salt and pepper

1/2 cup (125 mL) grated aged Ontario cheddar cheese

 

ln ovenproof 10-inch (25 cm) skillet, heat oil over medium heat.

Add onion and mushrooms; cook until vegetables are softened, about 4 minutes. Stir in potatoes and ham; heat through, about 2 minutes, stirring often. Spread to make even layer.

ln medium bowl, beat together eggs, milk, mustard, thyme, salt and pepper. Carefully pour egg mixture into skillet, tipping skillet to spread evenly. Cover and cook over medium-low heat, without stirring, until eggs are almost set, but still moist on the surface, 10 to 12 minutes.

Adjust oven rack 4-inches (10 cm) below broiler element; turn on broiler to high. Scatter cheese evenly over frittata and broil until cheese has melted and is golden and bubbly, 2 to 3 minutes. Let stand a few minutes before serving.

Tip: lf skillet handle is plastic, wrap it in a double layer of foil.

 

Nutritional lnformation:

1. Serving

PROTEIN: 29 grams

FAT: 22 grams

CARBOHYDRATE: 18 grams

CALORIES: 387

FIBRE: 2 grams

SODIUM: 345mg

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