BAKED PORK CHOPS
6 Pork Chops ½ teaspoon Salt
1 Garlic Clove; Minced Pepper; As Desired
1 teaspoon Caraway Seeds; Crushed 1 cup White Wine; Dry
2 teaspoon Hungarian Paprika; Mild 1 cup Sour Cream
Use only Hungarian mild Paprika. It is available at larger stores and at specialty shops. Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops.
Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. Yield: 6 servings
SWEDISH MEATBALLS
1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
3 teaspoons kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon sugar
black pepper
1 3/4 cups light cream
1 cup water

Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic, and cook until the vegetables are tender but not browned, about 10 minutes. Add 2 teaspoons salt, allspice, and nutmeg. Remove from heat.

In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Shape into 1-inch balls. Sauté over medium-high heat, in tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides. Pour off all but 2 tablespoons of the fat. Whisk in flour, 1-teaspoon salt, sugar, and a few grinds of black pepper.

Cook over medium heat, scraping up any browned bits. Whisk in light cream and water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute. Return the meatballs to the skillet and simmer over low heat for 20 minutes.
8 servings.

VEGETABLE SOUP BORSCHT
2 pounds beef, with soup bone.
2 carrots.
1 medium head of cabbage.
2 average-sized onions.
6 average-sized potatoes.
2 cups canned tomatoes.
6 whole pepper kernels.
1 bay leaf.
A few sprigs of dill.
½ cup chopped beets.
Cover meat with cool water and bring to a boil.
Let simmer until almost tender. Add water if necessary
to keep meat covered. One hour before serving, add chopped
vegetables and seasoning. Potatoes may be cooked separately
before serving. When ready to serve, remove from heat and
add sour cream

Grandma’s Beef-Stew & Dumplings
1 pound………………(500 g)…………………stew beef
3 tablespoons (45 ml)…………………flour
1 clove of garlic
salt and pepper to taste
1 medium size onion, chopped
3 carrots
1 turnip, diced
1 bay leaf
Cut meat into cubes. Roll in flour and brown in hot oil.
Add chopped onion and garlic. Add salt and pepper to taste.
Stir until onion is a golden brown. Add enough water to cover
the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.
Add rest of vegetables ½ hour before stew is served.

YIELD: serves 4-6
TIME: 15 minutes preparation, approx.2 hours to cook

Dumplings

2 cups………………………………..(500 ml)………………………all purpose flour
4 teaspoons…………………….(20 ml)……………………………baking powder
½ teaspoon…………………………(2,5 ml)……………………….salt
2 tablespoons…………………(30 ml)……………………………shortening
¾ cup…………………………………….(185 ml)…………………milk
Sift flour. Add baking powder and salt and sift again.
Cut in the shortening and add milk. Drop into simmering stew
gently, being careful to drop a piece of meat or vegetable so
that it will not be immersed. Cover the kettle.

Swiss Apple Pie
2 cups chopped or grated apples
¾ cup sugar
2 eggs
½ tsp. nutmeg
¾ tsp. cinnamon
¼ tsp. salt
1 cup rich milk, scalded
Mix sugar, nutmeg, cinnamon and salt. Beat eggs slightly and add to the sugar mixture. Stir until well blended and then add scalded milk or cereal cream. If apples are chopped, place them in the pie shell and pour liquid over them. If they are grated, add them to the liquid and pour all together into unbaked shell. Bake in a hot oven (400F) for 15 minutes; lower temperature to 350F and continue baking 35 minutes or until filling is set.

One of my granddaughters practices vegan. (See last issue, explains just what is Vegan). She made a shake last night and I had a taste of it. Surprise, it tasted great. Below is the recipe for Banana Shake. Easy to make.

BANANA SHAKE (VEGAN)
1 ½ cups soy milk.
6-7 large dates, pitted.
2 frozen bananas
Place all in a blender, stir all the ingredients until thick and creamy. If you want thinner shake use ½ cup soy milk more. Makes 2 servings.

Vegan Chocolate Chip Cookies

Ingredients:
2 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon to taste (optional)
1 cup vegan chocolate chips
1 cup organic sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water

Directions:

Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, and cinnamon. Mix in the chocolate chips. Make a well in the center and set bowl aside.

In a medium size bowl mix vegan sugar and oil. Add the vanilla and then add the water. Be sure to mix it well. Add the wet to the well in the dry. Spoon dough onto ungreased cookie sheets. Bake for 8-12 minutes.

Take them out and move them to wire cooling racks.

Makes almost two dozen cookies.

LIGHTSIDE
The woman’s husband died. She phoned the Newspaper’s obituary department to print: “Jim is dead.” The ad person advised her, “For $30. you can print seven words in your ad.” The woman answered, “Thank you for your advice, please print: “Jim is dead. Golf clubs for sale.”

FOOD INFORAMATION, RECALLS

BUY LOCAL
Where possible we should buy locally grown foods. As a rule your food is fresher, better flavour, picked within a day of your purchase. Local produce more likely has a higher nutrient content than store-bought produce that has spent time on a transport truck and warehouse.

Further farmers who sell directly to local customers receive the full value for their product, can sell cheaper, as there is less cost to processing, transportation, packing, warehouse etc.

“Lifespan Essential” Foods

Each person’s lifespan is genetically pre-determined, eating
“Lifespan essential” foods will maximize your chances of living as long as possible. It will also increase your quality of life as you age by reducing the incidence of disease.

The 20 foods are black tea, apples, blackberries, blueberries, cherry tomatoes, cranberries, cherry tomatoes, dark chocolate, oranges, peaches, plums, red grapes, cereal bran, green tea, coffee, red onions, raspberries, strawberries.

After about 15 years, Health Canada has come out with a new Food Guide. Included in the guide is advice for different ages and stages of your live (children, women of childbearing age, men and women over 50).

Some recommendations are;
Eat at least one dark green and one orange vegetable each day.
Vegetables, fruit with little or no added fat, sugar, salt.
Have vegetables and fruit more often then juice.
Make half your grain products whole grain each day Choose grain products that are lower in fat, sugar or salt.
Drink skim, 1%, or 2% milk each day.
Select lower fat milk alternatives.
Have meat alternatives such as beans, tofu often.
Eat at least 2 Food Guide Servings of fish each week.
Select lean meat with little or no added fat or salt.

NOTE: For limiting exposure to mercury from certain types of fish, refer to Canada’s Food Guide. For latest information and guide for your health and safety.
www.healthcanada.gc.ca
Healthy Eating.
www.hc-gc.ca/nutrition

RECALL ALERTS
Food recalls and allergy alerts.
www.cfia-acia.agr.ca

Have you unsafe products in your home? Check out items that have been recalled by manufactures in cooperation with U.S.Consumer Product Safety Commission. You can check by phone: 800-638-2772 or Visit: www.cpsc.gov.

Remember, when it comes to recalls, health, food, the same information applies to both USA and Canada, as a rule. Check both government sites for above.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.

BOLO
2 jiggers light rum.
Juice of lemon.
Juice of orange.
1 teaspoon powdered sugar.
Shake with ice and strain.

BLACK VELVET
In tall glass add half chilled Guinness stout, and half chilled champagne. Stir quickly.

CAF de Paris
2-jiggers dry gin.
3-4 dashes anisette.
1-teaspoon cream.
1-egg white.
Shake with ice and strain.

NON-ALCOHOLIC DRINK

Fresh Fruit Punch
8 ounces apiece of orange juice, pineapple juice, and
grapefruit juice.
1 bottle ginger ale. Sugar to taste.
Combine the juices with the sugar. Stir until the sugar is
dissolved and refrigerate. Add the ginger ale plus chunks of
ice before serving.

ACAPULCO GOLD
3 ounces pineapple juice.
½ ounce concentrated grapefruit (undiluted) juice.
1-ounce coconut cream.
1-ounce fresh cream.
Shake with a large scoop of shaved ice, and serve in tall glass.