Hello from Calgary again,
Yes the Stampede is in full swing and come 11:30 pm, even in the far south east, we can hear the rumble of the fireworks. The other night I heard the noise and went to yell at the dog thinking she was jumping up on the kitchen table again but she was sound asleep in her bed. Innocent for a change. Well I would rather post another family blog than go Stampeding anyway! It will likely be the last blog before the reunion. Here is a recap on the main details: Saturday, July 30th
Garrison Curling Club, 4 pm dinner etc. (Garrison will be open at about 2 pm if anyone wants to come by early for visiting) July 31st, Sunday, noon lunch and family games.
Here's an oldie that was just sent to me from Lee:
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Photo of S.S. Moyie from left to right
Mr. Exton-Chief Engineer
Scott McLeod- Captain
Mr. Bachelor-Mate
Der Lang- Cook
Herb Fitchett- Fireman
Vic Hearst-Deck Hand
Tony Kato-Deck Hand
Henry Friesen-Fireman
Andy Delorme-First Deck Hand |
Recipes
GOULASH (Beef stew)
3 Tbsp oil
2# Beef cut 1" pieces
2 onions
4 carrots
6 cloves garlic minced
1 can tomato sauce
1/2 can tomato paste
4 C water or broth
1/2 C red wine vinegar
1/4 tsp thyme
1/2 tsp marjoram
salt and pepper
1 tsp hot paprika
1 tsp sugar
1 C heavy cream
2 Tbsp flour (thickener)
Coat meat with flour, salt, pepper,thyme
brown all sides in oil
Put all ingredients (except cream and flour)
into large pot, shove into a 325 oven for 2 hrs
or use a crock pot all day
When meat is tender add cream and flour together
and thicken all....uuuummmmm.....
FLAM CAKE
1/2 C sugar
3 Tbs soft butter
1 C flour
1 tsp vanilla
1 tsp almond extract
1 egg
1 tsp baking powder
1/4 c milk
beat butter and sugar, add egg, vanilla and almond...mix well..
fold in flour and baking powder
add enough milk to make a soft ball.
press dough into well greased and floured flam pan
use wet hands to keep from sticking
bake 15 - 20 min at 350
when cooled, turn over and arrange fresh fruit, strawberries,
raspberries, blueberries or any other fruit
cover with a glaze mix,,,,cool
serve with whipping cream....
SOUR CREAM SAUCE FOR PEROGIES/VERENIKA
This is the way I make it
Put your sour cream into a pot (fry pan) along with butter, salt, pepper, simmer then add Evaporated Milk, (mom always used Pacific) so I do to, do not add too much but enough for taste, I always add some of the dry cottage cheese, if you do not have some left over from making the "verenika" then buy some extra ( it will help to thicken the sauce) do not cook very long just until it thickens a little, then serve over your verenika and eat (I always eat far to many).
Norene
STUFFED POTATOES
Aunty Vi is my favourite critic on these, she loves them, so I make them for her.
bake your potatoes until cooked (I use bakers, they are the best however others will work)
When they are cooked, cut off top and scoop out
Mash them with Butter, sour cream, bacon bits, green onions and cheese, (I use cheese whiz) I sometimes add dill for a change.
Fill each potato shell with the mashed potato and sprinkle chedder cheese, reheat in oven. (these can be make ahead and can also be frozen).
(Fattening, like everything else that is good,)
Norene
RITZ CRACKER APPLE PIE (This is very good, so if you do not have apples, make this and you will see it looks and tastes exactly like apple pie.)
Pastry for two crust 9-inch pie
20 RITZ CRACKERS
2 cups water
1 1/4 cups sugar
2 teaspoons cream of tartar
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
Butter/marg
Roll out and fix pie pan as per apple pie
Combine water, sugar, cream of tartar and bring to boil, Drop in Ritz Crackers whole & keep boiling until transparent (8-10 min) Pour mixture into unbaked pie crust, sprinkle with cinnamon & nutmeg. dot with butter. Cover with top crust and bake in hot oven (425 deg for 30 - 35 minutes. serve warm.
Norene
Note: I missed a couple of recipes that Lee sent but I will add them to the CD document with recipes in it.
See you all soon!!! ;) Cleo
