Recipe#009: Nanaimo Bars!

Joan made these for special occasions like birthday parties and large family gatherings. There were never any left over, we all made sure of that. Try them straight from the freezer!

Ingredients:

Base layer
1/2 cup softened unsalted butter, room temperature
2 tblsp white granulated sugar
1/3 cup unsweetened cocoa [or 2x1 ounce squares]
1 tsp pure vanilla extract
1 large egg, beaten
1 cup (3 oz) sweetened desiccated coconut
1/2 cup (2 oz) chopped walnuts or pecans
2 cups (10 oz) graham cracker or digestive crumbs

Filling layer
1/4 cup softened butter
2 tblsp custard powder
2-3 tblsp milk
1/2 tsp vanilla
2 cups icing [confectioners] sugar

Glaze topping
6 ounces semi-sweet chocolate
1 tblsp unsalted butter

Instructions:

Butter a 9x9 inch pan (23x23cm)

Base layer
Over low heat, melt chocolate slowly
In large bowl combine softened butter, sugar, vanilla, egg and mix well
Pour in melted chocolate, mix well
Stir in graham crumbs, coconut and chopped nuts
Press evenly into 9x9 pan and chill for an hour

Filling layer

In large bowl cream butter, then beat in remaining filling ingredients until light and spreadable
Spread over chilled base and refridgerate

Glaze layer

Melt chocolate and butter over low heat
Spread over chilled custard layer and return to fridge for another hour before serving

*-Serving Hint: To avoid chocolate cracking too much, run a sharp knife under hot water to cut squares [just as they've reached room temp]

Guaranteed to add shape to your hips!

Recipe#008: Joan's Empire Biscuits

Just as Christmas wouldn't be the same without the Queen's message, so too would something be missing if Joan's nod to the British Empire in the form of these traditional biscuits be absent from the sweet table. On a blue rimmed plate, they look like the RAF emblem on the side of a WWII Spitfire! WOW!

 Ingredients: 

 Biscuit: 

1/2 lb [225g] butter 

1/2 cup [113g] icing sugar 

1/2 cup [113g] corn starch [corn flour] 

2 cups [453g] plain flour 

2 tbsp milk pinch of salt 

 Filling: 

Jar seedless raspberry jam 

 Topping: 

 1/2 cup Icing sugar, a few drops [1 tsp] of milk to achieve spreadability 

Diced red cherries to suit 

 Method: 

 In a large bowl, mix first four ingredients together [with fingers] 

When dough is thoroughly mixed, add milk and roll into one large ball Refrigerate for 10mins 

Roll dough between two pieces of wax paper until 1/4 inch think 

*-Hint: Put dough in the fridge for half an hour to cool butter ingredient and make easier to roll 

Use 2 1/2" or 3" cookie cutter to cut into circles 

Bake in 325º oven till light brown 

[Watch carefully so as not to over brown the biscuits] 

Remove from trays and cool completely Sandwich biscuits with jam, "raspberry is best" Ice top of biscuit with plain icing and a place small piece of diced cherry, done.

Recipe#007: Joan's Swedish Meatballs

The main difference between a Swedish and an Italian meatball is ingredients; oregano and garlic in the meat mixture and, tomato based sauce versus a sour cream sauce with a pinch of allspice.

The meat mixture can also vary. For Italian; veal,beef and pork may be mixed. For Swedish; beef and pork, or just beef is used.

*-Hint: For a simple Italian sauce, if short on time, Joan will sometimes use a large can of tomato juice poured over the browned meatballs which reduces in the oven to become a thick sauce while keeping the meatballs moist.

Ingredients:

Meatballs:
1 1/2 pounds of minced meat- 1/3 beef 1/3 pork and 1/3 veal *choose a variation
2 eggs beaten
5 slices of bread [crusts removed]
1 finely chopped onion [or 2 finely chopped shallots]
1/2 large carrot grated then chopped
1 tablespoon of butter
1/4 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons vegetable oil [for pan]
1 1/2 cup flour [ for dredging]
[1/2 teaspoon smoked paprika]* additional in Michael's version

Sauce:
2 cups beef stock
1/4 cup heavy cream [or sour cream]
1 tablespoon ketchup
1 tablespoon BBQ sauce
1 tablespoon steak sauce [HP]

Instructions:

The balls:
Soak the bread in water for 2-3 minutes, then squeeze out the moisture
Saute over medium heat the onion and chopped carrot in the tablespoon of butter until soft
In a large bowl, mix together; meat, spices, onion & carrot, bread, mix well and form into small bite-sized balls

*-Hint: You can put all these first ingredients into a food processor and process until you have a smooth even mixture, but not a paste- if this happens, roll the paste into logs, roll in bread crumbs and fry them in a skillet until cooked. Serve in a bun with mustard.

Anyway...

Put some of the flour on a large plate [*adding smoked paprika to taste]
Dredge the meatballs in flour until coated
*-Hint: Place 10 meatballs on the plate at one time and cover well with cling film before shaking enough to coat the meat.
Over medium heat, fry the meatballs in vegetable oil until brown then place them in a casserole dish
*-Hint: At this point you could also freeze them in zip locked bags

The sauce:
In the remaining hot pan oil add 1 tablespoon of flour and stir until dissolved with the pan off the heat
Add; 2 cups beef stock and stir until smooth
Add ketchup, BBQ sauce and steak sauce [HP]
Stir mixture well and place back on the medium heat stirring until it starts to thicken, remove pan from heat
Stir in heavy cream to sauce mixture and pour over meatballs
Bake covered in preheated 300ºF oven for 25 minutes

Serve over rice and peas cooked in part stock and part water or with mashed potatoes

Recipe#006: Scotch Broth 'To Cure A Widden Leg'

There's nothing like having your children walk to school in a blizzard while you stay home and make soup ready for their perilous return. Joan would make this hearty 'stick to your ribs' soup in the cold Canadian winter months.
It'll remain a family favourite. Even if you loose a leg to frostbite.

Ingredients:

Stock:
Beef bones; [Shin, Knuckle or Brisket, fresh from butcher]
1 onion
1 large carrot

Soup mix:
1 cup butter beans [large haricot beans]
1 cup marrowfat peas
1/2 cup pot barley
1 Grated carrot
1\2 cup grated turnip [rutabaga]
1 chopped onion
2 celery stalks chopped
1 leek chopped/sliced across the stalk in rings
salt & pepper to taste

Instructions:

The beans and peas should be placed in a bowl, soaked in boiling water and left overnight.
*-Hint: Soak a whole packet of marrowfat peas and after they have expanded, freeze them for a quickly made soup next time!

First, make a stock; Using fresh butchered soup bones, sear the meat on high heat then add water enough to boil bones, onion and maybe a carrot for about an hour.
Skim off any froth
[Remove bones and soggy veg after cooking by straining back into cleaned pot]
Add soaked peas and beans to stock
Grate the carrot and turnip into the stock
Add the onion, celery & leeks
Simmer for a couple of hours
A handful of pot barley can be added a half an hour before serving time

The soup should have a thick hearty consistency and is best served the next day or the day after that. The legumes will continue to soak up moisture; add warm broth to stretch it for second helpings, or, add more vegetables for the next days lunch serving.
No, there is no Scotch whiskey in this recipe.

Recipe#005: Cabbage Rolls'n'Coffee

The title of a great 'Shmenge' polka as seen on SCTV, has been adopted by the family for Joan's polish signature dish.
The addition of coffee to this recipe is only a necessity if the cabbage doesn't work it's 'regular' magic,... If you catch the gist....and you might not want to stay in the room if that's the case.


Ingredients:

Stuffing:
2 pounds lean ground beef
1 cabbage
*-Hint: Put the cabbage in the freezer over night. When it thaws the leaves will be limp enough to use
1 large onion, chopped fine
1 cup milk
3/4 cup cooked rice
1 egg, well beaten
1 garlic clove, chopped fine
1/4 cup ketchup
salt & pepper to taste
toothpicks

Sauce & topping:
2 cans chopped tomatoes
1/2 cup brown sugar
3/4 cup grated cheddar


Instructions:

Carefully peel the cleaned outer layers of the cabbage, as many leaves or half leaves as you want rolls.
Parboil the leaves to make them limp enough to work with.
Mix together all the ingredients for the stuffing
Spoon out 3 tablespoons of stuffing into the centre of a cabbage leaf and roll the leaf tightly around it
Close the rolls securely with toothpicks
Repeat this until all the stuffing is used

Pack the rolls closely in a buttered ovenproof casserole dish
Blend all the sauce ingredients thoroughly
Pour over and between the rolls
Bake covered at 325º F for 1 hour & half
Remove cover and sprinkle grated cheddar over the top and return to oven broiler until brown

You're done! Have a cup of coffee to celebrate!

Recipe#004: Couscous Pilaf Salad or 'Couhouchie!!'

A backyard party isn't complete without Joan's cold salads. This healthy side dish needs a bit of prep time but is well worth it for the complements that come later. If your children screw up their noses at it and ask what it is, just say what Joan says, "It's Couhouchie!"

Ingredients:

2 tablespoons vegetable oil
1 onion diced fine
2 tablespoons rice vinegar
1 tablespoon curry powder
2 cups cooked peas
1/4 cup raisins
2 tablespoons chicken stock
1 teaspoon brown sugar
1/2 cup red pepper diced fine
1 cup couscous
1 1/3 cup chicken stock
1/2 teaspoon salt
a pinch of cinnamon

Instructions:

In a non-stick skillet cook dry couscous over medium heat till lightly browned [no need for par-boiling etc]
Stir frequently
Add the first 2 tablespoons of hot chicken stock to the pan and let stand off the heat for 5 minutes
Pour mixture into a bowl and fluff mixture with a fork while adding remainder of chicken stock
Heat oil in pan on medium heat
Cook onion till tender
Stir in vinegar, curry powder, sugar, salt and cinnamon
Add couscous with peas, sweet peppers and raisins
Toss gently

Serve either hot or cold
Will keep fresh in refrigerator for 1 day


That's Piaf, not Pilaf!

Recipe#003: Pork Marinade

Here's a quick one to do the night before or the morning of a BBQ. It's very much like a Thai satay sauce but without the peanuts.

Ingredients:

Whole pork fillet cut into bite-sized chunks
1/4 cup of soya sauce
2 tablespoons Heinz style Chilli sauce [chunky like salsa]
2 tablespoons of liquid honey
1 tablespoon of salad oil
1 tablespoon of chopped green onion
1 teaspoon of curry power
Salt and pepper to taste

In a plastic re-sealable container thoroughly mix in all ingredients, seal and refrigerate over night
Alternate on skewers with chunks of spanish onion before barbecuing.

*-Joan's Hint: Soak wooden kabob skewers overnight to prevent them bursting into flames on the BBQ.

Recipe#002: Braised Chicken Mama Knox

All Joan's grandchildren like this dish. [Even Laura?] Anyway, the Chicken Mama Knox recipe is one Joan pinched from 'Aunt Bippy' and made it her own. Joan tells me it can also be found in Pol Martin's cook book. [Is that right Ma? Just shocking!] We all liked it just the same as there's never any left-overs.

Ingredients:

Whole chicken cut in pieces or 5 chicken breasts diced
1 onion diced
1 tablespoon of butter
3 cups of beef stock [1 can & water]
Herbs to taste [ Joan uses oregano]
3 tablespoons tomato paste
3-4 carrots cleaned and chopped chunky or julienne
2 cup potatoes diced or roughly chopped
1/2 pound of mushrooms
salt & pepper to taste



Check oven for slippers and preheat oven to 375º F 190º C

In a large shallow pan:

Sear chicken in hot oil for 4-5 minutes each side
Add onion and butter and cook 6-7 minutes
Pour beef broth/stock and herbs and bring to boil
Mix in tomato paste and simmer 1 minute over low heat

Put all pan ingredients in a large casserole dish and bake for 20 minutes*
Add carrots and potatoes and cook for 15 minutes
Add mushrooms and cook 45 minutes/ 1 hour

*- Joan's Hint: Avoid oven burns by adding everything to the casserole at once and cook a little longer.


This recipe serves 6 people, give or take a few carrots.
Add a serving of steamed rice or mash potato.
Gerry likes a slice of bread to mop up the sauce afterword. Hey Gerry, open a bottle of your Bacigalupo red and were there!

Recipe#001: Joan's Thanksgiving Day Deep Apple Pie

Firstly, go apple picking on a long weekend.
Preferably; 'Canadian Thanksgiving Day' weekend. [October] Why? Because it's a family tradition to do so and apples are just ready for picking by then and the leaves are just starting to turn.
Pick a bushel basket full of the Spy variety of apple. They last longer and are great for baking because they're tart and hold their shape very well after cooking.
For those in the UK, use a fresh Brambley apples mixed with a Granny Smith or two to hold it's shape.

Hint-*You can use prepared pastry or use Joan's Pastry recipe.
Joan freezes her pie dough and thaws it in the fridge over night and removes it in the morning, ensuring the dough's at room temperature, just before use.

Ingredients:

Pastry at room temperature.- Enough to line and cover a 10-inch glass pie plate
Select 6-7 large Spy apples
Juice from one lemon
3 tablespoons soft butter
2 tablespoon of sugar
1,1/2 teaspoons of cinnamon
1/4 cup of milk

Instructions:

Peel and cut/slice apples into a large bowl.
Add lemon juice and sprinkle with sugar and cinnamon and mix to coat all the apples.-*The lemon juice helps prevent discolouration of the apples.
Roll pastry and line a high-sided 10" pyrex pie dish.
Pour the apple mixture into the dish.
Dob the butter over the apple mixture.
-*[Add nuts, maple syrup or currants if desired]
Roll and cover pie with remaining dough brushing milk between pastry layers
Brush milk on pie crust and sprinkle with sugar

Bake at 400º [F] for 10 minutes, then at 350º [F] for 35 minutes or until crust is glazed a deep golden brown.

Serve hot with fresh whipped cream, a slice of mature Canadian cheddar or vanilla ice cream.

Happy Thanksgiving Day indeed!

Rule# 1: Never swear in Joan's kitchen.

Gordon Ramsey! Joan would wash your month out with soap if she heard any of your vulgar verbs in her kitchen. Go play with your pots and pans and "Stay oot ma road!"






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