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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Saturday, May 13, 2017

Is it true that you should never eat mushrooms raw

Q: Is it true that you should never eat mushrooms raw?
–Lisa Enslow, 48, Chatham, NJ
A: Yes. Mushrooms have very tough cell walls and are essentially indigestible if you don't cook them. Thoroughly heating them releases the nutrients they contain, including protein, B vitamins, and minerals, as well as a wide range of novel compounds not found in other foods. In Asian traditions, mushrooms are regarded as both food and medicine because they can support the body's natural defenses by enhancing the immune system.
But there are other reasons to cook your mushrooms. Raw mushrooms contain small amounts of toxins, including some compounds that are considered carcinogens. These are destroyed by cooking them thoroughly. Broiling or grilling is best.
Because of these concerns and because they offer little in the way of improving health, common button mushrooms are best avoided. But the types eaten in Asia—shiitake, maitake, oyster mushrooms, and enoki—provide a range of health benefits. The shiitake may be my favorite: It appears to enhance immunity and reduce the risk of several types of cancer. Maitake contains complex sugars called beta-glucans that have immune-enhancing effects. Oyster mushrooms contain compounds that can help address high cholesterol. Other mushrooms are used strictly in traditional medicinal preparations. Cordyceps mushrooms are used to increase aerobic capacity and support lung function. Reishi helps fight cancer. Lion's Mane contains a nerve-growth compound that has potential for treating nerve disorders. Finally, mushrooms that have been exposed to the sun will contain vitamin D, and you can also increase dried mushrooms' D content by leaving them to sit in sunlight

Friday, April 28, 2017

What's on May 1st to 31st

Gefullte Kalbsbrust (Stuffed Veal Breast)
Marshmallow Bumpies
The Many Flavors of Creme Brulee (Sweet)
Thin Toffee Crunch

Leek and Prosciutto Pizza Muffins
Cold Roast Fillet of Beef
Corned Beef And Cabbage Strudel with a Grain Mustard Sauce
Kalbssxhnitzel In Currysosse (Veal Steaks  Lemon & Curry)
The Ultimate Meat Loaf

Corned Moose
Deadman's Chili
Deep-Fried Beef Slivers with Celery
The Chili Heat Index
The Structure of Black Hole Chili

Gluehwein (Hot Spiced Wine)
Sweet Milk
The Cowabunga
The Original Irish Coffee
The World Famous Texas Tornado

Corn Fritters
Cornbread Romano
Martha Hyer's Coffee Punch
Sweet Cream Buns
Sweet Muenster Bread

Corn Fritters 2
Corn Fritters 3
Corn Fritters 4
Decadent Garlic Loaf
Sweet Irish Cream Bread

Dede's Buttermilk Bread
Delicious Potato Doughnuts
Sweet Oatmeal Bread Wwhole Wheat
Three Bran Refrigerator Muffins-Adapted
Three Cheese Bread

Caramelized Onion Buns
Cheese stuffed celery sticks
Chicken Breasts in a Spinach Pesto Sauce
Cranberry Flax Muffins
Double Chocolate Cranberry Cheesecake (Cooking Club Size)

Flank Steak with Blueberry and Camembert Sauce
Frosty Yogurt Shakes
Grilled Pork Chops and Zesty Sauce Vierge with Feta
Lettuce Bowl with Chicken and Walnuts
Italian Style Beef Roulades

Mojito Mousse
Pie crust
Raspberry Cream Cheese Brownies
Roasted Butter Herb Chicken
Orange Cranberry Butter

Scallops with Wild Mushrooms and Canadian Whiskey Cream
Skillet Steak with Mushroom Sauce
Spring Lamb with Red Wine
Summer Fruit Upside Down Cake
Summer Peach Melba Pie

Asian Noodle and Vegetable Salad
Bacon and Mushroom Frittata with Canadian Swiss cheese
White Chocolate Mousse in Melon
Winter Sunshine Brie Melt
Atlantic Salmon a l'Italienne

Beef Tenderloin in Madeira Sauce
Black Bart's Super Black Bean Soup
Blueberry Peach Muffins
Bright Colours Cool Soup
Butter Tarts with Chocolate Crust

Caramel Vanilla Latté Steamer
Cauliflower with Zesty Cheese Sauce (Cooking Club Size)
Celery, Zucchini & Apple Salad
Cheddar Apple Pita Pockets
Cheese Snack

Crown Jewel Cake with Jaconde Sponge
Jello Pretzel Salad
7 Up Jello Dessert
Beef And Rice Stuffed Bell Peppers
How to Make Popcorn Balls Using JELL-O

Deviled Fried Chicken
Florida Banana Bread Protein Pancakes
Italian Style Stuffed Peppers
New Orleans Easy Fried Dough
Virginia Beach Chicken

Bisquick Strawberry Short Cake
Chocolate Cinnamon Bread Pudding
Arkansas Barbecue Sauce
Coconut Cloud Dessert
Country Oven Fried Chicken

Chocolate Angel Cakes
Cinnamon Bun Cookies
Lofthouse Style Sugar Cookies {Cutout Version}
The Fastest Shepherd's Pie
Super Cheesy Biscuits

Green-Tomato-and-Raspberry Cobbler
Stone Fruit Cobbler
Zucchini Cheddar Puff
Cowboy Candy Bars
Gingerbread Waffles

French Toast Souffle
Slow Cooker Blueberry Pork Chops
Strawberry-Apricot Slow Cooked Pork Short Ribs
Fresh Apple Coffee Cake
Saturday's Backyard Bounty Slow Cooker Zucchini Soup

Duck Breast with Apples and Potato Goulash Petto d'Anitra al Aceto di Mele
Barbecued Chuck Roast
Barbecued Orange Chicken
Beer Barbecue Sauce
Bourbon Steak

Almond Custards with Almond Milk (Biancomangiare)
Lemon Tart Crostata di Limone
Zucchini Ripieno di Fegatini (Stuffed Zucchini)
Arroz Al Horno with Quail, Oranges And Pine Nuts
Pappardelle with Duck Ragu

Apple and Potato Rösti
Apple Cinnamon Muffins
Apple Spice Muffins
Apple-Cucumber Refresher
Apple-Walnut Pancakes with Spelt

Apricot and Pecan Muffins
Artichoke Dip
Avocado Mezcal Cocktail
Baked Potato Skins with Smoked Salmon and Fresh Dill

Beef in Red Wine and Brandy
Beet and Tarragon Fusilli
Black-Currant Tea Bread
Blueberry Cheesecake
Blueberry Crumb Bread

Cappuccino Chiffon Cake
Caprese Salad Baguettes
Caramelized Onion Tartlets
Chicken and Spinach Roulades
Chicken Salad in Endive Boats

Chinese Chicken & Corn Soup
Cinnamon Raisin Bread
Cinnamon Swirl Coffee Cake
Crunchy Nut Coleslaw
Crunchy Vanilla Walnuts

Curried Devilled Eggs
Dark and Gloomy Blueberry Smoothie
Dim Sum with Dipping Sauce
Dr. Merrell’s Morning Shake
Fresh Berry-Yogurt Pops

Fruity Pasta Salad
Grapefruit-Glazed Bran Muffins
Greek Meatballs with Lemon Dip
Greek Spinach and Feta Pie
Greek stifado

Grilled Asian Salad
Grilled Greek-Style Pizza
Grilled Pork Chops with Apple-Almond Salsa
Healthy Broccoli, Cranberry & Almond Salad
Hot and Spicy Black Bean Dip

Iced Melon and Berry Soup
Japanese Tomato & Tofu Soup
Julienned Vegetable Slaw
Kid-friendly Turkey Sausage Rolls with Mango Chutney
Lamb, Vegetable & Beer Stew

Syrian Salad

1 head romaine lettuce
1 cucumber -- thinly sliced
5 radishes -- thinly sliced
1 red bell pepper -- seeded and sliced
1 green bell pepper -- seeded and sliced
2 large tomatoes -- cut into wedges
2 scallions -- chopped
1 small red onion -- sliced
3 ounces feta cheese -- sliced or crumbled
1/2 cup fresh parsley -- stem, coarsley chopped
several black olives
2 tablespoons capers -- optional
1/4 cup olive oil
juice of one lemon
1 tablespoon wine vinegar
1 garlic clove -- pressed
salt to taste
fresh-ground black pepper to taste
pinch of dried mint
Rinse the roamaine, tear it into bite-sized pieces, and put in salad
bowl. Arrange other vegetables attractively over the romaine,topping
with the feta, parsley, olives and capers. Combine the dressing
ingredients and drizzle over the salad.


Tea-Smoked Chicken Wings

3 pounds Chicken wings -- (16 wings)
3 Cl Garlic
1 tablespoon Ginger root -- grated
1 tablespoon Honey
3/4 cup Soy sauce
1/2 cup Sherry
1 cup Brown sugar
1 cup Lapsang souchong tea -- (loose
Sesame seeds -- for garnish

1. Using a knife, separate the mini drumstick end of the wing and slice through
between the joints. Cut the wing tip off and discard. (any good butcher
will dot his for you.) Wash the chicken thoroughly and pat dry.
2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing for
20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan,
and add the chicken wings. With a spoon, drizzle the marinade over all the
wings. Cover and refrigerate for at least 2 hours, rotating the chicken
wings at least once.
3. To smoke the chicken, choose a heavy steel or cast iron roasting pan
or skillet with a tight fitting lid. Line the bottom of the pan with heavy
duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and
arrange the chicken wings on the rack.
Cover the pan or skillet with a lid (or heavy aluminum foil if the lid
does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on
high, and leave chicken on high heat for 30 minutes (see Note). Do not
remove the lid to check. Turn off the heat after 30 minutes, and keep the
chicken covered another 20 minutes.
Smoked chicken will keep for several days if well-wrapped and

Serves 6 to 8 as an appetizer.

Note: As with any recipe requiring a dish to be cooked at high heat, use
caution. Since this dish does produce smoke, it is imperative to use your
kitchen exhaust fan, and to have a pan or skillet with a tight fitting
NOTES: Smoking with tea is a traditional Chinese approach to preparing chicken.
To the Western eye, the darkened skin resembles Cajun-style cuisine. These
flavorful, bite-size chicken wings make a delicious appetizer when served
plain, or with your favorite mustard, peanut or teriyaki sauce.

Thursday, April 27, 2017

STRUFFOLI (Honey Balls)

3 Large eggs
1 tb Butter; softened
1 ts Sugar; plus
1/2 c Sugar
2 c All-purpose flour
1/2 ts Baking powder
1 c Honey
Vegetable oil; for deep-fryi
Colored sprinkles

Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking
powder; add flour. Work the mixture into a soft dough with your
hands. Divide dough into 4 pieces. On a floured surface, roll each
piece into a rope about the width of your index finger and 12 inches
long. Cut the ropes into 1" pieces. Toss the pieces with enough
flour to dust them lightly and shake off excess flour. Heat oil to
375F in a deep fryer. Fry the struffoli a few handfuls at a time
until they puff up and are golden brown. Using a slotted spoon,
transfer to a paper towel to drain. Combine the honey and the 1/2
cups sugar in a large saucepan over low heat; stirring until the
sugar has dissolved; keep warm over low heat. Add the fried balls, a
few at a time, and turn them with a wooden spoon to coat on all
sides. Transfer the balls to a large platter and mound them into a
pyramid, shaping with wet hands. Sprinkle with the colored sprinkles
and let stand for 1 to 2 hours. Then just break off some pieces with
your hands to eat.


3 tablespoons butter
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1 dash bottled pepper sauce
1 pound pecan halves

In heavy skillet, melt butter. Stir in seasonings. Add pecans; toss until nuts are
well coated. Place at 300 degrees for 20 to 25 minutes, stirring often until nuts
are brown and crisp. Yields: 4 cups

gift jar recipes.pdf

Wednesday, April 26, 2017


3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 tsp. powdered vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight container.

Attach this to the Jar
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples

Preheat the oven to 350 degrees F & grease a tube or Bundt pan. Place the Spiced
Apple Cake Mix into a large mixing bowl. Make a well in the center of the Mix; add
the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan
and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center
comes out clean. Cool; remove from the cake pan.

gift jar recipes.pdf