Everything else

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 are some of the current photos continued:

Barry & Linda in Vegas - lucky ducks!

Linda, Vi, great grandbaby Taka, Ed and Barry

Vi & Ed & Taka

Robin, Blaine, Norene & Shawna

Lee and Klaus or according to Tana "the Old Farts" (she's your kid!!)

Here's an oldie that was just sent to me from Lee:

Barry Fitchett asked our Dad Leo Fitchett and he says these are the people in this photo:

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

More history, photos & recipes!!

Great news everyone Calgary finally got some good weather. With any luck we might have a fair weather weekend for the reunion. Now that we are on the countdown I'm getting excited so I hope you are too!! It took me a long while and my husband's sister (a researcher) to get Henry's obituary, but we got it. Along with this, I have more current photos and recipes. Remember that each family will receive a CD loaded up with copies of photos and documents from the blog to take home with you.

Here are the highlights of the obit:

• Henry Richard Friesen - born in Plum Coolee, MB Feb 28, 1908
• Married Agatha Neufeld, Aug 4, 1933 at Broken Head, MB
• Moved to Renata in 1937
• Enlisted in the Canadian Army in 1941 to 1946
• Family moved to Proctor in  1953
• Died at age 67 November 1975

Photos:

Vi's children, grandchildren and one great grandchild:

Vi's oldest me (Cleo) and husband Joe

Me and my two daughters Sarah (middle) and Claire. Sarah's baby is due on July 10th - we are waiting impatiently for the little guy!

Sarah & Jas

Barry's oldest, Aaron and youngest April

April's husband Cole, baby Taka and April

Vi's youngest Derrick & Lisa

Left to right, Lisa's boys Jordan & Jonathon, Derrick's son Colby (editorial comment from  Aunt: I have to add that these kids are awesome!!!) Lisa and Derrick

 Lee's Children and Grandchildren:

Lee & Klaus' daughters Krista & Tana - Good lookin' ladies!!!

John, Molly, Tana, Louie, Krista, Kelsey, Jeff & Kiana

Molly, John, Louie and Tana

Recipe from Lee:

SPAETZLE

Home made noodles

2 C flour

2 eggs

1 tsp salt

press through large hole sieve, into boiling water

Drain out water then add 1/2 cup browned butter

salt and pepper to taste

Here is my Auntie Norene's no fail pastry crust recipe. I have been using this one since I was a teenager. Thank you Auntie!!

Pastry

1 lb of lard

4 cups flour

1 tsp salt

1/4 tsp baking powder

Use pastry cutter to cut in cold lard until mix has lard lumps about the size of the end of your thumb. Don't over mix.

Mix together in measuring cup

1 egg (slightly beaten)

1 tbsp vinegar

fill with very cold water to one cup

mix with fork

Add wet ingredients and mix only until it will stay together - don't over mix.

Put in fridge for while and then roll out or roll out right a way. 

Next blog  - more details on the event, more recipes (sour cream gravy coming up - apparently Vi doesn't do it right!!) and photos