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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Friday, July 21, 2017

Pancake Rolls

Yield: 12 Servings

      6    Sheets Jus-rol Fillo Pastry,-thawed
           Vegetable oil
      1 sm Bunch spring onions, finely-chopped
      3    Cloves of garlic, crushed
      1    In piece fresh ginger,-peeled and crushed
      4 oz/112g Fresh beansprouts
      4 oz/112g Finely chopped celery
      8 oz/224g Frozen prawns, thawed
      1 tb Soy sauce
    1/2 ts Soft brown sugar

  Heat 1 tb oil in a wok or frying pan, stir-fry the onions, garlic and
  ginger for a few min. Add beansprouts and celery, stir-fry for a further 2
  min. Turn vegetables into a bowl, add prawns and mix with soy sauce, sugar
  and season to taste. Cool. Divide drained filling into 12 portions. Cut
  each sheet of fillo in half crossways. Place a portion of filling at one
  end of a pastry square. Roll up just enough to enclose filling then fold in
  the ends, sealing with water. Continue to roll and again seal with water.
  Deep fry at 180C (350F) for about 5min. Drain well and serve.
  Source: Jus-rol: Pastry for Today

Pancakes with Mushrooms

Categories: Appetizers, Main dish
      Yield: 7 Servings

      1 c  Milk
      2    Eggs
      1 c/130g  Flour
    1/2 c  Water
    1/2 ts Salt
      3 tb Salad oil
      2 tb Butter
      1    Onion, sliced
     10 oz/280g Mushrooms, sliced
      2 tb Water
      2    Slices white bread
           Salt and pepper
      3 tb Bread crumbs
      2 tb Butter

  Heat the butter in a skillet, add onions, and fry until golden. Add
  mushrooms and 2 tablespoons water, cover and cook on low heat for 5
  minutes.  Soak the bread in water, squeeze. Put everything through a
  grinder, season with salt and pepper.  Mix until creamy. Spoon a little of
  the stuffing into the center of each pancake and fold the pancakes envelope
  fashion to encase the suffing completely.  Roll each stuffed pancake in
  leftover batter and in bread crumbs. Fry in hot butter until golden on both
  sides. Yields 15 pancakes.

Thursday, July 20, 2017

Pan Roasted Chicken with Oyster Dressing

 Yield: 1 Servings

      2    Dozen shucked oysters; with-their liquid
      2 tb Olive oil
      2 c  Chopped onions
      1 c  Chopped bell peppers
      1 c  Chopped celery
           Salt and cayenne pepper
      3    Bay leaves
      1 tb Minced garlic
    1/4 c  Finely chopped parsley
      1 ds Worcestershire sauce
      1 c  Water
    1/4 c  Chopped green onions
      4 c  Cubed white bread
    1/3 c  Grated Parmigiano-Reggiano-cheese
      1 tb Butter
           Freshly ground black pepper
      4    Garlic cloves; sliced
      4    Chicken breast; halved, -breast bone removed, wings-attached,
                 (about 8 ounces/224g-each)
      1 tb Fresh lemon juice
      1 tb Fresh rosemary leaves
      1 c  Shallot reduction; (veal-stock based), warm
           Fresh rosemary sprigs

  Preheat the oven to 375 degrees. Butter a 9 by 11-inch baking pan. Drain
  the oysters, reserving 2 cups of the liquor and set aside. In a large saute
  pan, heat the olive oil. When the oil is hot, saute the onions, bell
  peppers and celery. Season with salt and cayenne. Saute the vegetables
  until they are wilted, about 5 minutes. Add the bay leaves, garlic, parsley
  and Worcestershire. Saute for 1 minute. Add the water and cook for 2 to 3
  minutes. Add the green onions, the oyster liquor, and the bread. Mix until
  the mixture is incorporated. Remove from the heat. Turn the bread mixture
  into a mixing bowl and stir in the oysters and cheese. Pour the mixture
  into the prepared pan. Bake for 1 hour, or until bubbly and golden brown.
  Cool the mixture completely. Increase the oven temperature to 400 degrees.
  Butter an 8 by 11 1/2 by 2-inch baking dish. Season the chicken with salt
  and black pepper. Divide the garlic slices into 4 equal portions. Lay the
  breast, skin side down, in the pan and place the garlic in the center of
  each breast. Put 1/4 cup of the dressing on each breast, then carefully
  fold together, bringing the bottom end of the breast up to the wing
  section. Drizzle with the lemon juice and sprinkle with the rosemary
  leaves. Bake for 45 minutes. Remove the pan from the oven. Remove the
  chicken from the pan and set aside. Place the pan on the stove and deglaze
  with the shallot reduction. Season the sauce with salt and pepper. Lay the
  chicken on a platter and spoon the reduction sauce over the top. Garnish
  with the fresh rosemary sprigs, green onions, and peppers.
  Yield: 4 servings
  Posted to recipelu-digest on Feb 22, 1998

Pancakes (Pandekager) Denmark

Yield: 1 Servings

      4    Eggs, separated
      4 c/520g  Sifted flour
      1 ts Salt
    1/4 c/57g  Sugar
    3/4 c  Beer
      2 c  Milk
      1 tb Melted butter

  Beat egg yolks until thick and lemon-colored,Combine with flour. Add beer
  and milk. Beat until smooth. Add salt , sugar and butter. Mix well. Beat
  egg whites stiff. Fold in egg white. Pour a little of batter in 6 inch
  greased skillet. Rotate skillet to spread batter over surface. Brown on
  both sides. Repeat until all batter is used. serve hot with strawberry
  preserves. \About 18 pancakes.
  Posted to Recipe Archive - 20 October 96
  Date: Sun, 20 Oct 96

Wednesday, July 19, 2017

Pan "Fried" Whole Wheat Savory Bread (Savory Paratha)

Categories: Indian
      Yield: 8 Servings

  1 1/2 c/225g  Whole wheat flour
    1/2 c/46g  Oat bran
      1 ts Garlic; minced
      1 ts Ginger; minced
      1 ts Green chili; seeded and
    1/4 c  Cilantro; minced
    1/4 ts Salt; optional
    1/4 ts Turmeric
      1 ts Ground cumin
      6 ts Canola oil
           All-purpose flour; for

  1. Preheat a griddle. 2. In a large bowl, mix flour, oat bran, garlic,
  ginger, green chili, cilantro, salt, turmeric, and cumin. 3. Make a well in
  the center, add 2 teaspoons oil and make a crumbly mixture with fingertips.
  4. Gradually add water (a shade under 3/4 cup) and make a pliable dough;
  knead until smooth. 5. Divide dough into 8 equal portions and shape into
  balls. Flatten slightly and roll out into 5-inch (13 cm) flat rounds,
  lightly dusting with flour as necessary. 6. Cook each round on the
  preheated griddle, top side first for 15 seconds. Turn over and cook for
  about 45 seconds. Place on a plate and smear each side with 1/4 tsp of oil.
  7. Cook remaining rounds as above and stack on the plate. Keep covered
  until ready to "fry". 8. Heat a nonstick skillet and "dry fry" the rounds,
  one at a time, for 20 to 30 seconds on each side. Stack the Paratha on a
  plate and cover until ready to serve. Serve with pickles, chutneys and
  raita of your choice and/or a cup of hot tea or nonfat milk. Makes 8
  Paratha. Nutrient Analysis (per serving): 128 calories 4.4 g protein 21.5 g
  carbohydrates 4.4 g total fat 0.4 g saturated fat 0 mg cholesterol 69.4 mg
  sodium with salt included 2.2 mg sodium with salt omitted From: INDIAN
  RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs. Lakhani. Fahil Publ.
  Company, Los Angeles. 1991. ISBN 0-9630235-0-0
  Posted to recipelu-digest on Feb 05, 1998

Pan Roasted Almonds

Categories: Cooking liv, Import
      Yield: 1 Servings

      2 c  Shelled almonds
      2 tb Virgin olive oil
           Salt to taste

  Place 4 cups of water in a medium sized saucepan and bring to a boil.
  Plunge the almonds into the boiling water and allow to boil for 2 minutes.
  Drain the almonds and, when slightly cooled, slip the brown skins from the
  almond kernels with your hands. Discard the skins and reserve the kernels.
  Heat 1 tablespoon of the olive oil in a heavy cast iron skillet. Add half
  of the almonds to the skillet and toast them in the oil, stirring,
  occasionally, until they are golden brown. Drain them on paper towels.
  Repeat the process with the remaining olive oil and the other half of the
  almonds. Salt the almonds to taste, if desired, by placing them in a
  plastic bag with some salt and shaking them until they are evenly coated.
  Serve warm.
  Yield: 6 servings
  Notes: Recipe courtesy of Jessica Harris, "The Welcome Table"
  Recipe by: Cooking Live Show #CL9074
  Posted to MC-Recipe Digest on Apr 4, 1998

Tuesday, July 18, 2017

Pan Bagna ( Bathed Bread )

Yield: 1 Servings

      1    Whole fresh French bread or
           -french rolls split
           Fresh garlic minced
           Extra virgin olive oil or
           -softened butter
           Fresh black pitted olives
           -sliced or chopped
           Red bell pepper rings
           Green bell pepper rings
           Fresh thin sliced tomatoes
           Anchoives ( optional ) I
           -love it!
           Sliced onion rings
           Other options: ( non
           -traditional )
           Albacore tuna chunks
           Grilled eggplant slices

           More olive oil
           Red wine vinegar or lemon
           Salt and pepper

  comment: I like to make these for picnics or for casual parties .Its like a
  salad nicoise in bread!
  Brush bread with butter or drizzle well with olive oil ( extra virgin
  please ) smooth on some fresh minced garlic. Layer on olives, peppers,
  tomatoes and onions.Sprinkle on capers .Add anchoives if desired.I prefer
  to keep my sandwich almost vegan. Add some tuna chunks or grilled eggplant
  slices if desried . Then drizzle with more olive oil and vinegar or lemon
  juice. Salt and pepper to taste. Press halves together to seal well. Wrap
  sandwich in foil or plastic for 1/2 hour prior to serving. Cut long loaf
  french bread into pieces or cut rolls in half Note 1: since this bread is
  bathed in olive oil it indeed is worth it to use the extra virgin olive oil
  which has such a wonderful taste. A long loaf bread should serve 6 . Note
  2: many of my friends do add sliced meat and cheese etc. etc. and then this
  is NOT pan bagna anymore but a subamarine or hero or torpedo sandwich as
  most Americans are familar with.
  Posted to Recipe Archive - 22 Dec 96