Grandma Hystad's Food And Drink Recipes - Food Information

CONTENDS

GRANDMA'S oven FRIED CHICKEN

GRANDMA'S beef cattle fret AND DUMPLINGS

AUNT PAT'S butter TARTS

GRANDMA'S French DRESSING

GRANDMA'S HOMEMADE MAYONNAISE

LIGHTSIDE

FOOD TIPS, INFORMATION

Grandma's Beef-Stew & Dumplings

1 pound..................(500 g).....................stew beef

3 tablespoons(45 ml).....................flour

1 clove of garlic

salt and common pepper to taste

1 medium size onion, chopped

3 carrots

1 turnip, diced

1 bay leaf

Cut meat into cubes. Axial Rotation in flour and brownish in hot oil.
Add chopped onion and garlic. Add salt and common pepper to taste.
Stir until onion is a aureate brown. Add adequate H2O to cover

the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.
Add remainder of veggies ½ hr before fret is served.

YIELD: functions 4-6

TIME: 15 proceedings preparation, approx.2 hours to cook

Dumplings

2 cups......................................(500 ml)...........................all intent 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 hot pulverization 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 veggie so

that it will not be immersed. Screen the kettle.

Grandma's Oven Fried Chicken

4 ounces.................(125 ml)...............potato chips

½ cup ....................(125 ml)...............butter

½ teaspoon .............(2.5 )..................garlic powder

Melt butter. Brush poulet with butter. Crushed Leather white potato chips

with rolling pin before gap bag. Mix garlic, salt and common pepper with white potato chips. Shingle buttered poulet in white potato bit mixture. Topographic Point on pan tegument side up. Pour remainder of mixture over chicken. Bake at 375 F, (190 C) for about 1 hour.

YIELD: Coating for 1 fryer

TIME: Preparation 10 minutes, cookery clip approx. 1 hour.

AUNT PAT'S front-runner butter TARTS

1/3-cup ...........................(80 ml) .....................butter

1-cup....................................(250 ml).....................brown sugar

2 tablespoons............(30 ml)........................milk or cream

1/3 cup............................(80 ml)........................currants

1 egg beaten well

1 teaspoon...................(5 ml)...........................vanilla

Mix all ingredients together. Put in unbaked lemony shells.
Bake at 450 F, (230 C), for 8 minutes. Bend down to 350 F,

(175 C), and cook until brown.

GRANDMA'S French DRESSING

1 teaspoon ............(5 ml)............sugar

2 teaspoons...........(10 ml)...........salt

½ teaspoon...........(2.5 ml)............pepper

½ teaspoon ..........(2.5 ml)............paprika

1 ½ cup...............(375 ml)..........salad oil

½ cup..................(125 ml)..........vinegar

1 clove of Allium sativum (if desired)

Put sugar, salt, common common pepper and sweet pepper in jar. Add oil, vinegar

And garlic. Shingle well. When dressing is thoroughly blended, pour over salad.

YIELD: approximately 2 cups (500 ml)

CALORIES: 92 per tablespoonful (15 ml)

TIME: 10 minutes.

GRANDMA'S HOMEMADE MAYONNAISE

1 egg yolk

½ teaspoon ............(2.5 ml) ............salt

½ teaspoon............(2.5 ml).............dry mustard

¼ teaspoon ............(1.25 ml)............paprika

dash cayenne

2 tablespoonfuls ........(30 ml)...............vinegar

1 cup ...................(250 ml)..............salad oil

Put egg vitellus and seasoning in bowl and premix well. Add 1

Tablespoon (15.ml) acetum and beat out well. Gradually beat out in oil until ¼ cup of mixture is used. Then add 1-2 tablespoonfuls (15-30 ml) at a time.

As mixture thickens add remaining vinegar. If oil is added to

quickly, mayonnaise will curdle. To repair this add 1 more than egg yoke and continue.
Store mayonnaise in covered jar and refrigerate.

YIELD: approximately 1 ¼ cup (310 ml).

CALORIES: 104 per tablespoonful (15 ml).

Time: 15 minutes.

VARIATIONS

Creamy Mayonnaise

Whip ½ cup (125 ml) of evaporated milk.

Creamy Mayonnaise Sandwich Spread

Add 1 tablespoonful cornflour and cook until thick. This is

better than commercial mayonnaise.

LIGHTSIDE

A adult male walking on a side street in George Vancouver stumbled across an

old lamp. He picked it up, rubbed it, and out popped a genie.
The jinni said, "OK, You released me but I am old, getting tired

Of granting 3 wishes.....you can only acquire one wish!"

The adult male said, "I have got always wanted to travel to Hawaii, but I am to

scared to fly, and I acquire very seasick. Could you construct me a

bridge to Aloha State so I can drive over there to visit?"

The jinni laughed and said, "That's impossible!! Think of the

logistics of that! The supports, concrete, steel!! No, believe of another wish.."

So the adult male said, "I have got been married and divorced four times.
My wives always said that I don't care and that I am

insensitive. I wish that I could understand women, cognize how they feel

inside, and what they're thinking when they give me the silent

treatment. Know why they're crying, cognize what they really desire when

they state "nothing", cognize how to do them truly happy."

The jinni said, "Do you desire that span to be two lanes or four?"

FOOD TIPS, INFORMATION

One of the best veggies you can eat is a sweet potato. They are loaded with vitamin A, carotenoids, vitamin C, K and fibre. You can bake and then premix in crushed pineapple plant for sweetness.

Tomatoes are also packed with vitamin A, fibre.

Wild salmon is great for your health. Salmon that is caught wild have less PCB then farmed salmon. Salmon is high in bosom healthy omega-3 fatty acids. Smoke or pickling salmon cut downs the amount by about 75%.

Conventionally grown green goods is coated with bantam amounts of pesticide residues. Apples, bell peppers, cucumbers, Peaches, pears could be trapped under a layer of wax. For safety, more than so with children and aged persons, you should chaparral them in a highly diluted solution of liquid dish detergent, which takes most of the pesticides and wax. Or you could skin it, especially apples, peaches, and pears. Organic green goods should still be washed to take other contaminants.

Beans are inexpensive, low in fat, rich in protein, iron, folic and fibre.

Bananas incorporate vitamin B6, vitamin C, and potassium.

Take Note: The nutrient and drug disposal estimation that 1 in 20,000 eggs incorporate salmonella bacteria. Look for pasteurized eggs, which are flash-heated to destruct any bacteria. Persons with impaired immunity, pregnant women, infants, and aged people are at increased hazard of terrible complications. Other people can make up one's mind for themselves whether the hazard warrants giving up fluid vitelluses or unpasteurised eggs, high hazards people should take those precautions.

POWER OUTAGES

"Power outages can happen at any clip of the twelvemonth and it often takes from a few hours to respective years for electricity to be restored to residential areas," said USDA Under Secretary for Food Safety Dr. Richard Raymond. "Foods stored in deepfreezes and iceboxes can go insecure in just a few hours if bacterium get to turn and if these nutrients are consumed, people can go very sick."

Steps to follow to set up for a possible weather condition emergency:

Store nutrient on shelves that volition be safely out of the manner of contaminated H2O in lawsuit of flooding.

Have ice chests on manus to maintain icebox nutrient common cold if the powerfulness will be out for more than than four hours. Purchase or do water ice blocks and shop in the deepfreeze for usage in the icebox or in a cooler. Freeze colloidal gel battalions ahead of clip for usage in coolers.

Group nutrient together in the deepfreeze - this assists the nutrient stay common cold longer.

Steps to follow after the weather condition emergency:

Keep the icebox and deepfreeze doors closed as much as possible to maintain the cold temperature.

The icebox will keep nutrient safely cold for about 4 hours if it is unopened. A full deepfreeze will throw the

temperature for approximately 48 hours (24 hours if it is half full and the door stays closed.)

Food may be safely refrozen if it still incorporates water water ice crystals or is at 40° Degree Fahrenheit or below.

Never savor a nutrient to find its safety!

Obtain dry or block ice to maintain your icebox and deepfreeze as cold as possible if the powerfulness is going to be out for a drawn-out clip period of time. Fifty lbs of dry water ice should throw an 18-cubic-foot full deepfreeze for 2 days.

If the powerfulness have been out for respective days, bank check the temperature of the deepfreeze with an contraption thermometer or nutrient thermometer. If the nutrient still incorporates water ice crystals or is at 40° Degree Fahrenheit or below, the nutrient is safe.

If a thermometer have not been kept in the freezer, bank check each bundle of nutrient to find its safety. If the nutrient still incorporates H2O ice crystals, the nutrient is safe.

Discard refrigerated perishable nutrient such as as meat, poultry, fish, soft cheeses, milk, eggs, remnants and delicatessen points after 4 hours without power.

Drink only bottled water if implosion therapy have occurred.

Discard all nutrient that came in contact with floodwaters including transcribed goods. Discard wooden film editing boards, plastic utensils, babe bottle mammillas and pacifiers.

Thoroughly rinse all metallic element pans, ceramic dishes and utensils that came in contact with inundation H2O with hot soapy H2O and sanitise by boiling them in clean H2O or by immersing them for 15 proceedings in a solution of One tablespoonful of unscented, liquid Cl bleach per gallon of imbibing water.

When in Doubt, Throw it Out!

Fresh Fruit Punch

8 troy ounces apiece of orange juice, pineapple plant juice, and grapefruit

juice.

1 bottle ginger ale. Sugar to taste.

Combine the juices with the sugar. Stir until the refined sugar is

dissolved and refrigerate. Add the ginger ale plus balls of water ice before serving.

Canadian Recipes and Cuisine

Canada is an exciting and beautiful country, but it's also a huge state stretching across an full continent, and is in footing of area, the 2nd biggest state in the world. As mightiness expected for such as a immense nation, Canadian culinary art have many different regional variations.

Canadian culinary art is also influenced by the country's historical associations with United Kingdom and France, and by cultural exchange with the neighbour United States. Additionally, German, eastern European (including Polish), and Scandanavian acts upon can be seen in the Occident of country, and Canada have got developed its ain alone assortment of Chinese nutrient (including the "Chinese smorgasbord" (which is believed to have originated in George Vancouver in the 2nd one-half of the 19th century), and there are also, of course, Eskimo and First Nations traditions too.

Some popular Canadian dishes and repasts include:

- Lumberjack's breakfast - A immense breakfast of eggs, ham, bacon and sausage, accompanied by respective pancakes.

- Fish and brewis - This is a traditional repast from Newfoundland. It is made from salted pod and pilot biscuit (a savory cracker type biscuit made from flour). The pod and the pilot biscuit are both soaked over nighttime (separately), then boiled (still separate) before being cooked together. Pork fat or skin ("scrunchions"), or drawn butter (melted butter thickened with chopped onions and flour) are then drizzled over the fish and pilot biscuit mixture.

- Jigg's dinner - This is another traditional repast of Newfoundland. It dwells of salt beef, boiled potatoes, cabbage, carrots and turnips, accompanied with pease pudding (a adust paste made from peas).

- Flipper pie - A Newfoundland dish made from sealing wax flipper.

- Toutin - Also from Newfoundland, a toutin (there are a assortment of spellings, and many every other name calling such as as "damper dogs" or "damper devils") is a pancake-like dish made from dough fried in fat.

- Montreal bagels - The Canadian version of bagels; boiled in honey-sweetened water and then cooked in a wood-fired oven. The bagels are usually topped with either poppyseed or benne seed (the assortments being referred to as "black seed" and "white seed" respectively). Please note: Most bakeshops in Montreal are not certified as being kosher.

- Oreilles Delaware crisse - Deep-fried pork jowls, usually served with maple syrup.

- Pâté chinois - A Gallic Canadian dish somewhat similar to Shepherd's pie: a layer of land beef cattle (usually amalgamated with common peppers and onions), covered with a layer of maize (a premix of whole meat and creamed maize is usually used), covered with a layer of mashed potatoes. The dish may be sprinkled with paprika, and is often served with pickled beets.

- Poutine - Originally from Québec, but now popular throughout Canada, poutine is Gallic french fries topped with cheese curds and covered with gravy.

- Tourtière - Type A traditional Québec meat pie, especially popular during the Christmastide period, made using land pork, veau or beef. A variation, tourtière du Lac-Saint-Jean, incorporates diced game and potatoes.

- Ginger beef cattle cattle - A Chinese dish popular in western Canada, consisting of deep deep-fried strips of beef coated with a sweet sauce (the sauce have been described as being somewhat similar to Nipponese teriyaki sauce).

- Butter prostitutes - Butter, refined sugar and eggs in a pastry dough shell. Assorted ingredients such as as nuts, coconut, dates, cocoa chips, butterscotch, etc., May optionally be added.

- Figgy duff - A dessert from Newfoundland, made by boiling butter, sugar, eggs and raisins in a bag.

- Nanaimo barroom - A traditional Canadian dessert consisting of three layers, from underside to top: a rotter layer (made using coconut, nut and wafer crumbs), a layer of vanilla custard, and a layer of chocolate.