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534 ~ Wednesday, May 1, 1991 - North Shore News

Family-favorite recipes enhance memories

JUST WHEN I think I’ve heard it all I get a surprise.
Somehow, a lady in Nova Scotia (Tantallon!) got a copy
1990 Budget
Grandmother Oldershaw’s Dark Fruitcake to be exact, and

of the November 21,

Beaters ~--

wrote, wondering if we might be possibly related.

The recipe was Brian's grand-
mother’s and who knows UW the
Victoria Oldershaws were related
to the Nova Scotia Oldershaws?
Unfortunately, many families
don’t keep records of family his-
tories and in the case of the
Oldershaws — McCreadies,
there’s next to nothing written for
this generation.

Do your kids a favor.

Before it's too late, talk to
senior family members and get the
family history, at least what they
can remember.

Ask if you may photocopy
special documents such as birth
certificates, marriage certificates
and land deeds.

Write down your own story,
even though you may not want to
show it to your kids until they are
mature enough to accept the fact
that saints rarely exist.

It’s so important to be truthful,
but few of the older generation
were. They didn't mean to lie, but
things were different in the early
1900s.

Family disgraces were hidden
carefully — for example, I know
that one of my great-grandfather’s
brothers didn’t ‘‘die at sea’? — he
was killed in a bar-room brawl
while he was trying to “Shanghai”
a crew for his ship.

Onty by making the past real
can we give our kids a perspective
of the future.

One very solid way to keep
families intact is to write a diary,
especially including family-favorite
recipes. Do your kids love your
spaghetti sauce? Put the recipe in
the diary. Be sure to include the
cake recipe you make for special
events and a picture if you have
one.

Date every picture! [f the pic-
ture was taken in some odd loca-
tion, include that information. |
could kick myself for some photos
that I can't identify, especially
those with familiar yet strange
faces — kids’ birthday parties are
the worst.

Now, for some very old recipes.
This one is a childhood memory
but it’s inexpensive at this time of
year, feeds four very well, but it
takes about an hour to put
together.

Asparagus - Egg Casserole
6 hard bailed eggs (we now say
hard cooked!)
[ tb. fresh asparagus, washed,
trimmed and boiled (please, steam
the asparagus until just tender!)
3 tablespoons bufter
3 tablespoons flour
12 cups milk
salt and pepper
1 cup grated
cheese
I cup buttered crumbs (cut back! -
“ cup fine, dry breadcrumbs
mixed with 2 tablespoons melied
butter is just righ?)

The original instructions tell!
you to layer everything and bake.

strong = cheddar

RIGHT,

Barbara
McGreadie ;

BUDGEr BEATERS

That dcesn’t make much sense,
does it? This is how it goes
together:

Layer half the steamed aspara-
gus in a non-stick or sprayed cus-
serole dish. Top with three of the
eggs cither quartered or sliced.
Season with salt and pepper.

Melt butter, stir in flour and
then whisk in milk. Whisk over
Sow heat until thickened and free
from lumps. Do not boil. Pour
half of the sauce over layer of as-
paragus and eggs.

Top with half
Repeat.

Dust the top with buttered
crumbs and bake at 350°, about
20 minutes or until the top is
browned and the mixture bubbles.

The old recipe suggests ‘‘serve
with buttered toast."

the cheese.

Thar meal would probably be
served as a Sunday supper. Tradi-
tionally, Canadian homes served a
big Sunday dinner right after
church — around | p.m. Ever
wonder why so many Sunday din-
ners were rousts with vegetables
cooked around?

Great grandmother had to get
the food on the table fast so she
left the roast. well covered in
juice, in the old black stove over-
night. Before church she'd toss
the potatoes, carrots, turnips and
onions in with the meat.

She'd expertly rake the ashes,
add a few more bits of coal and
wood, pin her hat firmly on her
head and head for the service. Her
kids had been scrubbed the night
before and Mi had their New
Testaments in hand.

Great

No Sunday dinner was complete
without dessert. Pies were made
on Saturday. This. too, was a
favorite. ft re-warmed in the oven
while the family ate roast) and
vegetables.

Serve it) with thick cream
poured over or whipped cream.
Some like it with no cream but
strips of strong cheddar.

Apple Crisp
6 cooking apples (Macs are best)
peeled, cored and sliced
f cup flour
¥2 cup butter
Vr cup sugaz

A shallow casserole or 9°' + 12°*
cake pan is ideal for this. Spray it
and layer it with sliced apples.
Rub the flour, butter and sugar
together. Dust over apples and
bake at 375° about 45 minutes.

Note: Old recipes often omit
seasonings and flavorings. assum-
ing that the cook knows all about
this stuff. 1 sprinkle the apples
with a bit of cinnamon er nutmeg.
The nutmeg is best if you are
topping the crisp with cheese.
BEST BUYS
BUY LOW: Smoked pork picnics,
98¢ Ib.; baron of beef, $2.98 ib.;
Sun-Rype apple juice, 1 L, 88¢;
MJB coffee, $2.08; potatoes,
10#/51.88; cantaloupes, 48¢ Ib.
STONG'S: Chuck roasts, $1.58
Ib.; beef stew meat, $2.48 Ib.;
corned beef, $2.98 tb.; boneless
x-rib, $2.48 Ib.; bulk potatoes,

44/99¢; long English cucumbers, -

99¢ ea.; iemons, 4/99¢,

SAVE ON FOODS: Pork side
ribs, $1.77 Ib.: T-bone steak,
$3.97 Ib. (still expensive, but if
you feel a need to splurge!); Sea
Hau] tinned crab, flats, $1.68;
(coupon) Fraser Valley butter,
$1.88; mushrooms, $1.48 Ib.
SUPER VALU: Young ducks,
$1.18 Ib.; veal shoulder chops,
$2.98 Ib.; Niagara orange juice,
frozen, 341 mL, 89¢; Cheese
Whiz, 500 gm., $3.89; No-Name
Keta salmon, flats, 99; carrots,
potatoes, beets and turnips: 18¢
Ib.

SAFEWAY: Boneless outside
round roast, $2.28 Ib.; pork ribs,
$1.98 Ib.: fryers, 98¢ Ib.: port bun
steak, $1.88 Ib.; Town House up-
ple juice, 1 L, 88¢; Bel-Air frozen
orange juice, 355 mL, 99¢; long
English cucumbers, 88¢  va.;
watermelon, 29¢ fb. Komaine,
44C ca.

LONSDALE QUAY MARKET:
Longliner Seatoods: Fresh whole
prawns, $4.99 Ib. whole, $10.99
Ib. tails; fresh whole spring salm-
on, 2-4 Ib. $3.99 [b., 4-6 Ib. $4.99
tb.; Cajun marinated snapper,
$4.99 Ib.: fresh Orange Roughy,
$9.99 Ib.; fresh machine pecled
shrimp, $6.99 ib. The Salmon
Shop: fresh red spring salmon,
$2.99 th.: fresh red spring steaks,

LET

$3.99 Ib.: fresh red spring fillets,
$5.99 Ib. Tino's Bakery: butter
buns (white or whole wheat),
$1.49/doz.;  Voecicio Bacchetta,
$1.79/loat. Bulk Food Quay:

Natural
99¢/100 er.:
chocolate,

supreme

$1.297100

raw almends,
Best Quality Belgian
er.; Best

Quality Columbian coffee beans,

$1.89/100 pr.

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