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, January 25, 2018



These cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian-American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Featured In: 21 Christmas Cookies from Around the World

MAKES: 42 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + standing

6 large eggs
5 cups/625g all-purpose flour
2 cups/250g confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup/203g shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract
3-3/4 cups confectioners' sugar
1/2 cup warm whole milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar, and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
Meanwhile, in a small bowl, combine the confectioners' sugar, milk, and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into the glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.

Originally published as Italian Sprinkle Cookies in Country Woman November/December 1992, p31

2 each: 176 calories, 6g fat (1g saturated fat), 31mg cholesterol, 82mg sodium, 28g carbohydrate (16g sugars, 0 fiber), 3g protein.


Friday, January 19, 2018


1 pkg Italian ground sausage
3 celery ribs, chopped
1 onion, chopped
1 cup chopped carrots
12 oz pkg herb seasoned stuffing cubes
2 1/2 cups chicken broth
2 eggs, beaten
1/2 cup parsley, chopped

Heat oven to 325°. In a skillet, cook sausage 5 min. Add celery, onions, and carrots. Cook until sausage is no longer pink and vegetables are tender. In a bowl, combine stuffing cubes and sausage mixture. Stir in broth, eggs, and parsley. Spoon into a greased baking dish. Bake 30 min. Uncover, bake 10 min. or until lightly browned. SERVE and ENJOY...


1 tbs oil
8 oz/225g pkg frozen chopped onion and green bell pepper
3 oz/85g sausage, chopped
12 oz/340g skinless boneless chicken, cut into pieces
Two 10 oz/280ml cans diced tomatoes and green chiles
2 tsp Cajun seasoning
1/2 tsp salt
Two 8.8 oz/250g pouches pre-cooked brown rice
4 green onions, chopped
1 lemon, cut into wedges
Hot sauce
Heat oil in a skillet. Add onion mixture and sausage, cook until vegetables are tender. Add chicken, cook, until chicken is browned. Strain tomatoes over a bowl, reserving 1/4 cup liquid. Add strained tomato mixture, 1/4 cup tomato liquid, Cajun seasoning, salt, and rice to pan. Simmer 10 min. Remove pan from heat, sprinkle with green onions. Divide rice mixture among 4 bowls. SERVE with lemon wedges and hot sauce and ENJOY...

Thursday, January 18, 2018

Santa's Christmas Candied Walnuts

"Santa's workshop"
2 cups brown sugar
1 cup white sugar
1 cup sour cream
1 teaspoon vanilla
6 cups walnut halves

Put sugars into saucepan and mix; add sour cream. Stir while cooking to the soft ball stage. Add vanilla and stir until fairly thick. Add the walnuts and stir until evenly coated. Turn out on a cookie sheet covered with waxed paper. Sprinkle with powdered sugar while hot. Let nuts cool and break apart.


10 oz/280g spaghetti
1 pound ground turkey
1/2 cup each seasoned breadcrumbs and grated Parmesan cheese
1 egg, beaten
3/4 cup water
1/2 tsp each salt and crushed red pepper
1 tbs oil
2 cloves garlic, minced
1 jar pasta sauce

Cook spaghetti as directed on package, omitting salt, keep warm. Combine turkey, breadcrumbs, 1/4 cup Parmesan, egg, 1/4 cup water, and salt. Shape mixture into 25 meatballs. Heat oil, garlic, red pepper, in a pan. Add sauce and remaining water once garlic is golden. Arrange meatballs in sauce, cook until cooked through. SERVE with spaghetti and more cheese and ENJOY...

Wednesday, January 17, 2018

Sausage Ricotta Pepperoni Pizza

Yield: 8 Servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Hot, fresh, cheesy and homemade in less than 30 minutes!! It just doesn’t get any easier, quicker or tastier, right?!

3 tablespoons olive oil, divided
8 ounces/225g sweet Italian sausage, casing removed
1/4 cup yellow cornmeal
1 (13.8-ounce/390g can) refrigerated classic pizza crust
1 (8-ounce/225ml) can pizza sauce
1/2 cup sliced pepperoni
8 (1-ounce/28g slices) fresh mozzarella cheese
1 cup ricotta cheese
1/4 cup basil leaves

Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with 2 tablespoons olive oil.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to a prepared baking sheet or pizza pan.

Using a small ladle, spread pizza sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.

Top with sausage, pepperoni, mozzarella and dollops of ricotta.

Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.

Serve immediately, garnished with basil, if desired.

Nutrition Facts
Servings Per  8

Amount Per Serving
Calories 494.4; Calories from Fat 282.6; Total Fat 31.4g;

Saturated Fat 12.5g; Trans Fat 0.3g; Cholesterol 72.8mg;

Sodium 950.9mg; Total Carbohydrate 31.0g;

Dietary Fiber 1.9g; Sugars 3.2g; Protein 21.5g.


Sausage rolls are a sure hit at cocktail parties. Just be sure to let them cool for a few minutes once they're out of the oven. If your guests are fans of spice, add a pinch of hot pepper flakes to the filling to heat things up.

Portion size 63 servings

Canadian Living Magazine: December 2012

1/4 cup fresh breadcrumbs
2 eggs
1/4 cup milk
12 oz hot Italian sausages casings removed
1/2 onion minced
1 clove garlic minced
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
3 sheets frozen rolled butter puff pastry thawed
1/4 cup prepared hot mustard
2 tablespoons liquid honey

In a bowl, mix together bread crumbs, 1 of the eggs and milk until smooth; let stand for 5 minutes. Add sausages, onion, garlic, fennel seeds and oregano, combining with hands.

Cut each pastry sheet lengthwise into 3 equal strips. Using a piping bag fitted with 3/4-inch (2 cm) plain tip, pipe meat mixture along 1 long edge of each strip. Whisk remaining egg with 2 tsp water; brush over opposite edge and, starting at meat side, roll up. Cut into 1-1/2-inch (4 cm) pieces.

Place, seam side down, on parchment paper-lined baking sheet; pierce pastry of each with a knife. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks; thaw in the refrigerator.) Bake in 425 F (220 C) oven until golden, about 18 minutes.

Dip: In a small bowl, whisk the mustard with honey; serve with sausage rolls.

Per piece with dip: about
FibretraceSodium97 mgSugars1 gProtein2 gCalories67.0Total fat4 gPotassium22 mgCholesterol13 mgSaturated fat2 gTotal carbohydrate5 g