Let’s Celebrate

One thing that we do well in our family is eat.  Any excuse for a big spread is welcome, any time.  Living in Canada, in Eastern Ontario, we get a chance to celebrate, not only the main events, but also the change in seasons.  Just because we can.  At Food 4 All Seasons we bring you recipes and ideas on celebrating all the seasons and every special day that occurs in them.   I hope you can find something you like to take away with you.

Holiday Turkey Salad

Holiday Turkey Salad

1/4 cup sliced scallions
1/4 cup chopped celery
1/4 cup grated carrot
1/4 cup chopped sweet red pepper
2 or 3 tablespoons of dried cranberries
2 tablespoons sliced almonds
2 cups chopped leftover turkey
1/4 cup mayonnaise
Toss everything together. Chill for 30 minutes before serving.

Leftover Turkey

Turkey Salad for Sandwiches

2 cups chopped turkey
3 little green onions thinly sliced with tails
1 3 inch piece of celery chopped
Miracle Whip or mayo

Mix turkey, onion and celery together.,  Moisten with Miracle Whip or mayo to taste. Chill.  Use in sandwiches or on a bed of lettuce.

Hot Turkey on Toast

2 cups chopped turkey
1 small chopped onion
1 small carrot, grated
1 cup of leftover turkey gravy or canned gravy

Saute onion and carrot in a bit of butter until the onion is clear.  Add the turkey and heat through then add the gravy, mix well and heat through.  Toast thick slices of crusty french bread.  Butter and cover with thinly sliced swiss cheese.

Open-face Turkey with Cheese

1 1/2 cups shredded cooked turkey
1 cup grated Smoked Gryuere Cheese
1/4 cup chopped sweet red pepper
3 little green onions thinly sliced with some tails
1 tablspoon mayo
1 tablspoon Dijon Mustard

Preheat oven to 400 degrees F. Mix the turkey, pepper, onions, mayo and mustard together well.  Spoon turkey mixture onto buttered slices of any thick heavy bread like light rye or pumpernickle.  Sprinkle generously with cheese.  Bake in oven till cheese is starting to brown.  Servie with huge Kosher Dills and coleslaw on the side.

Cookies for Christmas

Jessie’s Hermits

2 eggs
1 1/2 cup brown sugar
3/4 cup butter
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
dash of salt
1 cup of raisins

Mix together and drop by the spoonful onto a greased cookie sheet.  Bake in a 350 degree oven until a golden brown.  Cool on a rack.

Sugar Cookies

3 cups of sugar
1 cup of butter
3 eggs
3 cups of white flour
3 teaspoons baking powder
1 teaspoon of nutmeg
1 teaspoon of vanilla

Cream butter and sugar, beat in eggs, nutmeg and vanilla.  Add flour gradually, working it into the dough until the dough is stiff enough to roll.  Roll out into a sheet 1/8 of an inch thick.  Cut into shapes and bake immediately at 325 degrees till done.  About 5 to 7 minutes.

Breakfast Cookies

If the kids don’t have time for breakfast, let them grab a couple of these to eat on the bus or on the walk to school.  Not as nutritious as a real breakfast, but not bad either.

1/2 c. margarine
1/2 tsp. baking soda
1/3 c. each white sugar and brown sugar
1 c. oats
1 egg
1 c. rice crispies or Special K
1/2 tsp. vanilla
1/2 c. coconut
1 c. flour, unsifted
1/2 tsp. baking powder

Preheat oven to 375F. Cream margarine and sugars. Add egg and vanilla. Mix together flour, baking powder, baking soda, salt, oats, cereal and coconut, then add to creamed mixture. Drop by teaspoons onto greased cookie sheets. Bake 10 minutes.

MAGIC COOKIE BARS

1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 1/3 cups flaked coconut
1 c. chopped, salted peanuts.

Preheat oven to 350 degrees. In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.

BOURBON BALLS

1 cup crushed vanilla wafers
1 cup confectioners’ sugar
1 cup finely chopped pecans
2 tablespoons unsweetened cocoa
2 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup granulated sugar

Mix together all ingredients except granulated sugar. Roll mixture into 1 – inch balls. Roll balls in the granulated sugar. Place in a covered container and refrigerate for a few days before serving for maximum flavor. Continue to store in refrigerator or freezer until used up.     Makes 2 doz.

BUTTERSCOTCH QUICKIES

2 6-ounce packages  butterscotch pieces
1/4 cup peanut butter
5 cups corn flakes

In large saucepan, melt butterscotch pieces and peanut butter over low heat. Remove from heat; add corn flakes and stir until well coated. Drop from teaspoon onto waxed paper. Let stand until firm. Makes about 3 1/2 dozen pieces.

SWEDISH SPRITZES

1 1/2 cups (3 sticks) butter softened
1 cup sugar
1 egg, well beaten
2 teaspoons vanilla extract
4 cups sifted all-purpose flour
1 teaspoon baking powder

Preheat oven to 400° F. Combine butter, sugar, beaten egg and vanilla in large mixer bowl. Cream with electric mixer until fluffy.
Resift flour with baking powder. At a low mixer setting, slowly and gradually add resifted flour mixture to other ingredients. Use spatula often to help blend the ingredients completely.
Chill dough. Fill cookie press with dough and press out shapes on an ungreased cookie sheet. Decorate before baking with green or red sugar crystals, nonpareils, silver balls or cinnamon candies.
Bake 8 to 10 minutes. Remove from sheet and cool on wire rack. Makes approximately 6 dozen small spritzes.

Great Christmas Pies

Apple Cranberry Streusel Custard Pie

1 9-inch unbaked pastry shell
1 14-ounce can Eagle Brand Sweetened Condensed Milk
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs, beaten
1/2 cup apple juice
1 1/2 cups fresh or dry-pack frozen cranberries
1 1/2 cups sliced apples
1/2 cup firmly packed brown sugar
1/2 cup unsifted flour
1/4 cup butter, softened
1/2 cup chopped walnuts or pecans

Place rack in lower third of oven; preheat oven to 425:. In large bowl, combine Eagle Brand and cinnamon. Add eggs, water and fruits;
mix well. Pour into pastry shell. In medium bowl, combine sugar and flour; cut in margarine until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes. Reduce oven temperature to 375:; continue baking 30 to 40 minutes or until golden brown. Cool. Refrigerate leftovers.

Mincemeat Pie Supreme

1 (28 ounce) jar mincemeat
1 9-inch pie shell, unbaked
1 cup flour
1/2 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 400 degrees.  Spread mincemeat in bottom of pie crust.  Mix all other ingredients together well.  Pour on top of mincemeat in pie shell.  Bake at 400 degrees for 25 to 30 minutes or till done.

Maple Honey Walnut Pie

4 large eggs
3/4 cup real maple syrup
1/4 cup honey
2 Tbsp lemon juice
1 Tbsp vanilla
1/4 tsp salt
2 cup chopped walnuts (or however much it takes to fill the crust)

Combine everything except the walnuts and whisk until frothy.  Fill an unbaked piecrust (see below) with walnuts and pour in the liquid.
Bake 375 degrees for 30-35 minutes.  Do not underbake or filling will be runny.  Cool for at least 30 minutes before serving.

Chocolate Graham Cracker Pie Crust

1 packet chocolate graham crackers (if you need more, add it)
1/4 cup peanut butter (or, substitute
1/4 cup finely crushed walnuts)
1/2 small ripe banana (more or less – whatever it takes to stick it all
together)

Smash it all together until well mixed.  With well greased fingers (olive oil works nicely), press the crust in a greased (again, olive oil) pie tin.
Pour in your filling (see above) and bake as directed.

Christmas Salads

 Four great salads that go well with Christmas Dinners.  Make ahead of time and chill well before serving.
 

Lentil Salad

• 2 1/2 cups (about 1 pound) dried lentils
• 6 tablespoons red wine vinegar
• 1/4 cup vegetable oi
• 11/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 8 large shallots, minced
• 2 cloves finely minced garlic
• 2 tablespoons dried parsley
• half of a sweet red pepper cut into short slivers

Wash lentils, put in a pot with a bit of salt and water.  Bring to a boil.  Cover and simmer until lentils are almost done.  About 25 or 30 minutes.  Drain and cool by running under cold water.  Set them aside in a colander to dry.

In a serving bowl beat the vinegar, oil, salt and pepper and parsley.  Add the garlic, shallots and red pepper and lentils.  Toss to coat. Chill before serving.  Serves 8
 

Ginger/Citrus Lentil Salad

• 2 cups cooked lentils (canned are fine just drain and rinse well)
• 1 1/2 cups crunchy, fresh bean sprouts
• 1 stalk sliced celery
• 1 large carrot, thinly sliced
• 1 large red onion, chopped
• 2 tablespoons extra-virgin olive oil
• juice and zest from a fresh lemon
• juice and zest from a fresh orange
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 1 teaspoon freshly grated ginger
• 1 teaspoon dried basil flakes
• Freshly ground black pepper to taste
• 1 orange cut into thin rings for garnish

In the serving bowl whisk the oil, vinegar, juices and zest together with the salt, pepper, ginger and basil.  Add the lentils and toss well to coat.  Put the orange slices around the edge of the bowl and a nice sprig of parsley or celery leaves in the center.  Chill before serving.   Serves 4-6
 

Grape Tabbouleh Salad

• 2 cups boiling water
• 3/4 cup uncooked bulgur or cracked wheat
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• 1/4 teaspoon pepper
• 1 1/2 cups halved California red, seedless grapes
• 2 stalks of celery, sliced
• 1 large carrot, cut into short slivers
• 1 cup pared, seeded and diced cucumber
• 1/4 cup each parsley and green onion
• Romaine leaves

Pour boiling water over bulgur, let stand 30 minutes. Drain well and press out any excess liquid. Add the remaining ingredients except romaine leaves.  Toss well to coat and mix.  Chill for 2 to 4 hours.  Serve cold on a bed of romaine leaves.  This is one of those grain salads that is best COLD.  But that is just my personal opinion.    Serves 4
 

Cranberry-Grain Salad

•  3 cups cooked couscous
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 2 medium stalks celery sliced thin
• 1/4 cup sunflower seeds
• 3 scallions and their tails sliced thinly
• Fresh parsley for garnish

Dressing:

• 1/4 cup olive oil
• 1/4 cup honey
• juice and zest from one lemon
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. grated nutmeg

Mix the salad ingredients together.   In a small bowl mix the dressing ingredients together well.  Drizzle over the salad and toss to coat.  Garnish with parsley and chill.  You can prepare this the night before.

Potato Casseroles

Our Canadian Thanksgiving is almost over.  We had one dinner today and we have to have another one next weekend because only have the family could make it this weekend.  Next weekend will be the turkey one.  Todays meal was ham and meatballs, baked and scalloped potatoes and steamed mixed veggies.  The turkey one always involved stuffing and gravy, mashed potatoes and cranberriers which I love. Personally I hate cooking potatoes unless they are unpeeled and baked.  The family gets bored with the same old, same old so Occasionally  I have to mix it up a bit.  These potato recipes are all tried and found yummy.  They make a nice change for a luncheon or to take to a pot luck.
 

POTATO CREAM CHEESE CASSEROLE

• 10-12 potatoes, cooked, mashed
• 1 (8 oz.) pkg. cream cheese
• 2 eggs, beaten
• 2 tbsp. fresh onion, chopped
• 2 tbsp. chives, chopped
• 2 tbsp. parsley, chopped
• 1 tsp. salt
• 1 can French fried onion rings

Combine mashed potatoes and cheese. Beat until well blended. Add eggs, fresh onion, chives, parsley and pepper. Spoon into well greased casserole dish. Top with canned onion rings. Bake at 375 degrees for 30 minutes or until heated through.
 

SOUR CREAM-CHEESE POTATO CASSEROLE

• 4 c. grated potato
• 1 c. sour cream
• 1/2 c. butter (butter)
• 1 c. grated Cheddar cheese
• Salt and pepper, to taste

Partially cook potatoes (firm), then grate. In pan, melt butter (butter) – add cheese and sour cream. Mix together with grated potato, salt and pepper to taste. Place into casserole dish – bake at 350 degrees until slightly browned and bubbly.
 

SOUR CREAM, CHEESE AND POTATO CASSEROLE

Heat to a boil:  2 1/3 c. water, 8 tablespoons butter, 2 teaspoons salt, and 2 teaspoons instant onion. Remove from heat.
Stir in 2 cups milk, 5 1/3 cups mashed potato flakes, 1 cup sour cream, 1 cup shredded Cheddar cheese, 1 teaspoon mustard. Pour in a buttered 9×12 inch dish. Sprinkle with paprika, if desired. Bake at 350 degrees for 30 to 40 minutes.
 

CHEDDAR POTATO CASSEROLE

• 1- 10 3/4 oz can cream of mushroom soup
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 4 large russet potatoes
• 1 cup shredded cheddar cheese

In a small bowl mix soup, paprika, pepper.
Spray a 2qt baking dish with nonstick cooking spray, and arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.
Cover with foil and bake at 400F for 45 minutes, uncover and continue to bake for 10 minutes, or until potatoes are fork tender.
 

HASH BROWN CASSEROLE

• 1 c. onion, diced 1/4 lb. butter
• 1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese
• 1 (8 oz.) container sour cream (optional)
• 1 can Cream of Chicken soup
• 1 (2 lb.) bag frozen hash brown potatoes, thawed
• 1/2 to 1 c. Corn Flakes or potato chips, depending on size of casserole and how deep you desire the topping)

Mix together onion, sour cream, grated cheese, thinly sliced butter, and soup. Then blend mixture with hash browns. Place in casserole dish and top with crushed Corn Flakes or chips.  Bake at 350 degrees 1 to 1 1/2 hours.

Great French Canadian Tourtieres

Fall is the time to bake Tourtieres and freeze them for Christmas and the rest of the year if you have room.  My son Serge and I used to make 10 at a time when he was living at home.  I don’t bother making them much anymore and if I do it’s only one or two at a time.   There are many, many recipes for Tourtieres.  Each family, I think, had their own version.  These are the five different ones that I have grown up with.  Each one very nice in their own little way.   I hope you will give one or more of them a try.

French Canadian Tourtiere #1
My mom’s

• 1/2 lb Ground pork
• 1/2 lb Ground veal
• 1/3 cup Chopped onion
• 1/3 cup Water
• 1/4 teaspoon White pepper
• 1 teaspoon Salt
• 1/4 teaspoon Ground cloves
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Celery salt
• 1/4 teaspoon Savoury
• 1 – 2 potatoes, boiled and -mashed
• 1 Pastry for 8″ double-crust -pie

Preheat oven to 425 degrees F. Place pork, veal, onion and water in a saucepan. Simmer until done then add the seasonings and simmer for another 10 minutes.  Drain well.  Mix in the mashed potatoes. Roll out pastry and fit  into 8″ pie plate. Fill with meat mixture and cover with top crust. Seal the edges well and make a cut in the top to vent the steam.  Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.
Makes 1 pie

French Canadian Tourtiere #2
My Grandma’s

• 1 1/2  lb lean ground beef
• 1/2 lb ground pork
• 1/2 lb ground veal
• 1/2 cup Chopped onion
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon celery salt
• 1/2 teaspoon savoury

Preheat to 425 degrees F. Brown meat and onions together in a heavy skillet.  Drain well.  Add the spices and mix well.  Roll out pastry and fit into 2 8 ” pie plates.  Divide mixture between the two of them.  Top with crust.  Seal edges well and vent the top.  Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.
Makes 2 pies
 
French Canadian Tourtiere #3
The Other Grandmas, less spicy

• 2  lb  lean ground beef
• 1/2 lb ground pork
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon savoury

Preheat to 425 degrees F. Brown meat, celery and onions together in a heavy skillet.  Drain well.  Add the spices and mix well.  Roll out pastry and fit into 2 8 ” pie plates.  Divide mixture between the two of them.  Top with crust.  Seal edges well and vent the top.  Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.
Makes 2 pies
 
French Canadian Tourtiere #4
This is the one I make.

• 2  lbs  lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon savoury

Preheat to 425 degrees F. Brown meat, celery and onions together in a heavy skillet.  Drain well.  Add the spices and mix well.  Roll out pastry and fit into 2 8 ” pie plates.  Divide mixture between the two of them.  Top with crust.  Seal edges well and vent the top.  Bake for 10 minutes and then lower the oven temperature to 350 degrees F and bake for 20 to 25 minutes or until crust is golden.
Makes 2 pies
 
Tourtiere #5
The ex-mother-in-laws

• 1 1/2  lbs Ground Beef
• 1 lb Ground Pork
• 1 lb Ground Veal
• 3 large Spanish Onions coarsely chopped
• 2 cups Water
• 3 cups raw diced potatoes
• 1/2 teaspoon Garlic powder
• 1 teaspoon Steak spice
• 1/4 teaspoon Cloves
• 1/4 teaspoon Cinnamon
• salt and pepper to taste

Brown meat with onions. Drain fat when cooked.  Add water and spices. Simmer for 30 minutes. Add potatoes and cook till potatoes are tender crisp.  If there is a lot of liquid left, drain it off.  Place pastry in 3 pie plates.  Divide mixture amongst them.  Put on top and seal edges and vent top.  Bake at 425 degrees F for 10 minutes, reduce heat to 350 and cook till top is golden.
Makes – 3. 8″ pies or 2 larger ones

Fall Harvest Soups

I love soup.  Even in the summer when it’s way too hot for soup, I love it.  To me, soup should be hot, not cold or icy but really, really hot.  Many times I’ve tried chilled soups but I just can’t get into them.   Fall is here now and winter is breathing down our necks so this is a great time to dust off the soup recipes and plan ahead for those frosty winter days when only a bowl of soup will make the cold disappear.   Below is a colection of fall soups that I am rather fond of.  I hopw you find one that will tickle your taste buds.

 

5 Great Winter Soups
 

Winter Root Soup

• Serving Size : 6
• 2 medium red potatoes
• 2 medium parsnips
• 2 large carrots
• 1 turnip
• 2 tablespoons extra-virgin olive oil
• 1 large onion diced
• 2 cloves garlic
• 1 bay leaf
• 6 cups water
• 1 cup apple juice
• salt and black pepper to taste
• 1 bunch fresh parsley, stems removed and chopped

Scrub and peel all the veggies an cut into nice bite size pieces.  Heat the oil in the pot you are going to cook the soup in and cook onions till they are clear.  Add the veggies and stir cook for 5 minutes. Add garlic, stock, juice and salt and pepper.  Bring to a boil then cover, reduce heat and simmer gently until the veggies are tender.  Remove the bay leaf and serve.  Sprinkle with parsley.

 

Broccoli-Potato Chowder

• 2 Tbsp oil
• 1 chopped onion
• 1 grated carrot
• 2 cans (10 3/4 oz) vegetable broth
• 1 box (10 oz) frozen chopped broccoli, thawed
• 2 1/2 cups leftover mashed potatoes
• 1 teaspoon garlic salt
• generouse dash of pepper
• grated cheddar cheese

Heat oil in large pan, add onion and carrot, cook over medium heat until onion is clear. Add broth, and seasonings.  Bring to boil. Add broccoli, cover , boil gently 5 minutes. Whisk in leftover mashed potatoes. Reduce heat and simmer till hot through.    Serve piping hot and sprinkle with grated cheese just before serving.
 

Easy Leek And Lentil Soup

• 1 cup chopped leeks
• 1 cup water
• 2 very generous teaspoons of real butter
• 1/2 cup cooked (canned) red lentils
• salt and pepper to taste
• paprika
• 2 tablespoons flour
• 4 cups milk

Boil the leeks in the cup of water until tender. Add the lentils and butter, salt and pepper. Whisk the flour till smooth in 1/2 cup of the milk.  Add it and the milk to the leeks and stir till smooth.  Cook till the consistency of cream.  Remove from heat.  Let sit 5 minutes.  Pour into bowls and sprinkle with paprika.
 

Winter Vegetable Soup

• 1 large yellow onion, peeled and diced
• 4 medium potatoes, peeled and diced
• 3 carrots, diced
• 2 yams, diced
• 1 bunch leeks, diced – 3 medium sized ones
• 2 stalks celery, diced
• 1 cup green cabbage, sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp. celery salt
• 1 tsp. pepper
• 8 cups water or vegetable broth or a mix of both

Stir fry the onions in a large pot over medium heat till they are clear.  Add the potatoes, carrots, celery and yams (if the yams are canned, don’t add them yet) and stir for 5 minutes.  Ada the garlic, bay leaf and celery salt.  Mix well.  Add 8 cups of cold water.  Bring to a boil.  Reduce to a slow simmer.  Cover and let cook for 15 minutes.  Add the yams at this point if they are canned ones and cook another 5 minutes.  Remove a cup of potatoes/yams and puree with a bit of the liquid.  Return to the pot and mix well.  Add the sliced cabbage and cook for 5 minutes or until the cabbage is soft.  Serve piping hot.  Serves 4 to

 

Curried Pumpkin-Apple Soup

• 1/4 cup oil
• 1 clove garlic
• 1 onion
• 1 leek
• 1 large apple, peeled and chopped
• 1 Tbsp curry powder
• 2 cups pumpkin puree
• 4 cups vegetable stock or apple juice
• salt and pepper
• apple wedges

Heat oil in saucepan. Saute garlic, onion, leek and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and stock. Bring to boil, stirring occasionally. Reduce heat and simmer until veggies are tender. Puree all in blender or food processor. Return to saucepan, Season with salt and pepper. When serving garnish with fresh apple wedges.  Serves 2 or 3