Farley Mowet

There is some sanity in the world and it isn't in Toronto....

Farley Mowet

Looks like the "ring of fire" development is in or around an Indian Reservation. The Provincial Government has to build roads and probably even a railway. It is obvious that the Liberal Government is really going to take it easy when developing this area, when it comes to even taking Ore out of the ground.

The only thing our Liberal Leader has done go to Vale when they made some kind of expansion in Sudbury, that has nothing to do with the "Ring Of Fire". The Liberal Government is saying to us here that Vale is doing enough in the north. The Ore in the "Ring of Fire" is staying in the ground.

Instead we are going to have nutritional labels on the restaurant menus, when we go eat out.....

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Thursday, June 22, 2017

Justin's Tuna Salad

Serving Size  : 8 
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   3      each          Eggs, hard-boiled -- chopped
   2      tablespoons   Mayonnaise
   2      tablespoons   Dill relish (heaping)
   1      teaspoon      Louisiana hot sauce
   2      teaspoons     Poupon mustard
   1      each          6 1/2 oz/182g can tuna -- drained

Combine eggs and dill relish.  Add the rest of the ingredients, except
tuna, and mix really well.  Then add tuna. If the mixture is dry, add some
more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers
before dinner.  GOOD! From Justin Wilson's "Outdoor Cooking With Inside 


Serving Size  : 4   
Categories    : Low-Cal                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   1      can           Low-sodium chicken broth
                        (13 3/4 oz)[385 ml]
   2      each          Pkg of Jell-O Lemon gelatin
                        (sugar free -- 4 serving size)
   1      cup           Cold water
   1      can           Crushed pineapple  -- undrained
                        (in unsweetened juice)
   2      tablespoons   Lemon juice
     1/2  teaspoon      Dried tarragon leaves
                        Dash of white pepper
   1 1/2  cups          Cubed cooked chicken breast
     1/2  cup           Chopped parsley
     1/4  cup           Chopped red pepper

Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and
white pepper. Refrigerate until slightly thickened.

 Stir in chicken, celery and red pepper. Spoon into 4 individual plastic
containers or serving dishes. Refrigerate until firm, about 2 hours.

 DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160
calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g

Wednesday, June 21, 2017

Minted Pasta Salad

Recipe By     : Chicago Tribune, May 19, 1994
Serving Size  : 4    Preparation Time :10:00
Categories    : Salads                           Herbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   2      cups          pasta  -- small:orzo,shells,zi
     1/3  cup           olive oil  -- light
   2      tablespoons   red wine vinegar
     1/2  cup           fresh mint leaves  -- chopped
   1      teaspoon      fresh oregano  -- chopped
   2      cloves        garlic  -- minced
                        Freshly ground pepper to taste

1. Cook pasta in boiling salted water according to package directions
until al dente; drain well. 2. Mix oil, vinegar, herbs, garlic, salt and
pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room

My Favorite Coleslaw

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :2:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                    cabbage head
   1                    onion -- minced
   2      tablespoons   salad vinegar
     1/4  cup           sour cream
     1/4  cup           mayonnaise -- * see note
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
                        paprika -- optional
                        green bell peppers, slivered -- optional
                        red bell peppers, slivered -- optional
     1/2  teaspoon      dry mustard -- optional
     1/4  teaspoon      celery seed -- optional

* Use only real mayonnaise, not salad dressing. This coleslaw must be
allowed to blend flavors in refrigerator for 2 hours or more (overnight is
best) for best taste.

     Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar,
minced onion, fresh ground black pepper and sugar. Put into airtight bowl
or plastic bag and refrigerator for 1 hour or more.
     Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If
using green and red sweet peppers, sliver them before adding to sour cream
mixture. Add celery seeds at this time also if you are using them. Add
this mixture to chilled cabbage and shake in plastic bags or stir gently
to mix thoroughly. Place back in refrigerator for 2 hours or more.

                    - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with "My Favorite Chili" recipe in this cookbook.

NOTES : This is very good for leftovers also. The secret is to make sure 
       it is crisp and cold and never let it set at room temperature. 
       Just before serving, sprinkle with paprika for color if desired.

Tuesday, June 20, 2017

Herring Salad With Sour Cream Sauce

Serving Size  : 4   
Categories    : German                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

                        ------sour-cream sauce------
   1      cup           Sour cream
     1/2  cup           Yogurt
                        Lemon -- juice only
     1/4  teaspoon      Sugar
   2      each          Onions -- small
   2      each          Apples; medium -- tart
   8      each          Herring fillets -- marinated
   2      teaspoons     Dill -- fresh or
     1/2  teaspoon      Dillweed -- dried

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples,
remove cores and but into thin wedges. Blend onions and apples with sauce.
In a dish arrange herring and apple-onion mixture in layers. Cover tightly
and marinate in refrigerator for 5 hours. Sprinkle with dill before


Serving Size  : 4  
Categories    : Salads                           Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

     1/2  teaspoon      Paprika
     1/4  teaspoon      Pepper
   4                    (4 Oz.) Boned -- Skinned
                        Chicken Breast Halves -- Cut
                        Into Bite Size
   3      tablespoons   Unsweetened Apple Cider
   1      cup           Diagonally Sliced Carrots
   3      cups          (1/2 in.) Cubes Unpeeled
                        Granny Smith Apples (1 Lb.)
     1/2  cup           (2 Oz.) Gorgonzola
                        Cheese Divided
   2      teaspoons     Minched Shallots
   2      tablespoons   White Wine Vinegar
   4      cups          Torn Fresh Spinach

Combine Paprika, Pepper and Pinch Salt in A Plastic Bag. Add Chicken and Shake
To Coat.  Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds.  Add Chicken; Cover With Wax Paper and Microwave At Medium-High 6
To 7 Min., Stirring Every 3 Min.  Drain Chicken and Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min.  Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender.  Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Add Vinegar and Shallots
To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min.  Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese and Serve Warm.
About 247 Cal. Per 1 and 1/2 C. Chicken Mixture, 1 C. Spinach and 1 T.
Cheese. (Fat 6.  Chol. 76.)

Monday, June 19, 2017

Spring Salad

Serving Size  : 4  
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

     1/2  pound         Snow peas
     1/2  pound         Mixed green and yellow beans
   6      each          New red skinned potatoes
     1/2  pound         Carrots
   1      cup           Frozen sweet corn
   1      cup           Fresh or frozen peas
   2      each          Tomatoes
   4      each          Hard cooked eggs
   3      each          Large egg yolks
   1      teaspoon      Dijon mustard
   1      each          Salt
   1      each          Pepper
   1 1/2  cups          Saflower oil
   1      tablespoon    Lemon juice
   1      each          Shallots -- finely chopped
   1      teaspoon      Honey
   1      tablespoon    Finely chopped fresh mint
   1      tablespoon    Finely chopped fresh parsley

Top and tail beans.  Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp.  Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15 minutes or
until tender.  Drain. Place peeled corrots in a saucepan with enough cold
water to cover.  Salt lightly, bring to a boil, then reduce heat and
simmer until tender. Drain. Add corn and peas to small amounts of lightly
salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and
peas on tea towel to drain while preparing dressing. Peel and seed
tomatoes and cut into small dice.
DRESSING:  Whisk together egg yolks, Dijon mustard, salt and freshly
ground pepper. When mixture begins to thicken, add 2 tablespoons of oil
drop by drop, beating well.  Thin with a 1/2 teaspoon lemon juice.  Add
remaining oil in a slow, steady stream. As mayonnaise thickens, thin by
adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise
is desired thickness)  Stir in shallots, honey, mint add parsley.  Adjust seasoning.
Arrange vegetables on one large plater or individual plates, and garnish with
egg wedges.  Thin mayonnaise with boiling water and lightly coat salad.
(Any leftover mayonnaise can be refridgerated for up to 1 week).