Nan was a dear Scottish friend who came to Canada with her husband many years ago. They landed up in Churchill, where Nan took over the books in my parents’ store. They had no family here and since we had plenty to go around we soon adopted each other. Nan passed away in the late
Originally a French-Canadian specialty, this dish is now enjoyed by Canadians from many ethnic backgrounds. Marie has used this recipe for many years. TOURTIERE INGREDIENTS 1 1/2 lbs. lean ground pork 750 g 1/2 cup finely chopped onion 125 mL 1/2 cup boiling water 125 mL 1 garlic clove, crushed 1 1 tbsp. Dymond Lake
A “keep-it-on-hand” treat but, to keep it on hand, you’ll have to hide it! INGREDIENTS 3/4 cups popping corn (unpopped) 2 cups salted peanuts Caramel Sauce 1 cup butter or margarine 2 cups packed brown sugar 1/2 cup corn syrup 1 tsp. salt 1 tsp. vanilla 1/2 tsp. baking soda DIRECTIONS 1. You’ll need a
It is a tradition in our family to make Hot Cross Buns every Lenten season. They take longer than regular buns but don’t try any shortcuts or you’ll shortchange yourself. -- Marie INGREDIENTS 2 1/2 cups milk 2 tbsp. white sugar 7 cups flour (approx.) 2 tbsp. instant yeast 1/2 cup butter or margarine, melted
This is a dark, moist fruitcake. I usually make it at the end of October and start nibbling by the end of November. Don’t let the long list of ingredients put you off but, do be prepared to start preparation the night before you plan to bake it. -- Marie INGREDIENTS 2 x 2 oz.
This recipe is a longstanding tradition and a favorite of the Webber family. Vary the colors to match the holiday. INGREDIENTS 2 x 3 oz. pkgs. lime flavored gelatin 5 cups boiling water 4 cups cold water 14 oz. can crushed pineapple 3 oz. pkg. lemon flavored gelatin 1/2 cup miniature marshmallows 8 oz. cream