MARITIME CHOWDER

1 CAN (5 OZ) CLAMS

2 TBSP (25ML) BLUE RIBBON MINCED ONION

2 TBSP (25ML) BLUE RIBBON CELERY FLAKES

1TBSP (15ML) BLUE RIBBON PARSLEY FLAKES

½ TSP (2ML) BLUE RIBBON GARLIC POWDER


1 OXO CHICKEN FLAVOUR BOUILLON CUBE

1 BLUE RIBBON WHOLE BAY LEAF

2 CUPS (500ML) WATER

4 MEDIUM POTATOES

1 LB (500G) FRESH OR FROZEN HADDOCK

2 CUPS (500ML) MILK

PINCH BLUE RIBBON GROUND WHITE PEPPER

SALT TO TASTE


INTO A LARGE SAUCEPAN DRAIN JUICE FROM CLAMS; SET ASIDE. ADD MINCED ONION, CELERY AND PARSLEY FLAKES, GARLIC, BOUILLON CUBE, BAY LEAF AND WATER. PEEL AND CUBE (1 INCH) POTATOES. ADD TO SAUCEPAN. BRING TO A BOIL AND COOK ABOUT 10 MINUTES OR UNTIL POTATOES ARE TENDER. CUT FISH INTO SMALL PIECES (2 INCH SQUARES). ADD TO POTATO MIXTURE, CONTINUE TO COOK ABOUT 4 MINUTES UNTIL FISH FLAKES. REMOVE BAY LEAF. STIR IN CLAMS. ADD MILK AND HEAT JUST TO SIMMERING. (MIXTURE SHOULD NOT BOIL AFTER MILK IS ADDED.) SEASON WITH WHITE PEPPER AND SALT TO TASTE. GARNISH WITH BACON BITS.
MAKES 6 CUPS (1.5L)

GRACIES GOOP

1 Box Cherrios

1 Box Wheat Chex

1 Box Rice Chex

1 Bag Pretzels (Long size)

1 LB Butter

1 tsp garlic powder

1 tsp Savory Salt

1 tsp Celery salt

2 tbsp Worchester sauce

1 tbsp chili powder

Method of mixings: Melt butter and seasoning, add other ingredients and heat in a slow oven over 275, stir well occasionally for one hour.

BANNOK bread (aboriginal recipe)

4 cups flour 8 tsp. baking powder
1 tsp. salt 1 tbsp. sugar
About 2 cups of cold water
Mix the dry ingredients thoroughly & stir in enough water to make a thick batter, that when poured out it will level out. Mix rapidly with a spoon until completely smooth.
Then pour into a greased fry pan or baking dish. Fill about ½ full.
Bake about 45 minutes in a hot oven. Test by sticking a knife in the center ~ if it comes out clean it should be done. If lard or drippings were available they too were added. To one batch I added 3 Tbsp or ¼ lb (doesn’t have to be exact) lard or shortning melted & cooked.


Bannok was a “Do-it yourself Project” If there ever was one.

Remember Me (Quotes)

These are my quotes, that I wrote-so that someday you will remember me.

Search and Find, through Peace and Time, the Quality of Life.

Where you go, your Movement's slow, but your Ability is Swift.

One thing Smarter than Man, is the Mistakes he learns from.

Where am I, if I am not here.
Point me out in a Crowd, so that I may see,
a Piece of You in me.

CORNED BEEF HASH SUPREME

½ C. CHOPPED ONION 2 CANS (1 LB) CORNED BEEF HASH
1 CAN (4 OZ.) SLICED MUSHROOMS, 6 TOMATOES, SLICED
DRAINED
2 TBSPS. BUTTER OR MARGARINE 1 CUP SOUR CREAM
1 - 2 TBSPS. CHOPPED PARSLEY



SAUTE ONIONS AND MUSHROOMS IN BUTTER IN LARGE SKILLET UNTIL TENDER BUT NOT BROWN. ADD HASH AND BROWN, TURNING MIXTURE SEVEREAL TIMES. ARRANGE TOMATO SLICES ON TOP, COVER AND COOK 10 MINUTES LONGER. SERVE TOPPED WITH SOUR CREAM SPRINKLED WITH CHOPPED PARSLEY.

YIELDS SIX SERVINGS.

Embrace

You are the inspiration that others look up to,
you are the timeless piece that keeps on ticking,
you are the nature mother intended.





Wendy T Martin

What can I say

What can I say to make you Happy, take away the Sad, throw it a million miles away, does this make you glad?

If I could be more than a friend you have been to I,
will you still include me even when I die.

In our hearts we beat as one, breathing this air,
I know that in life we really, really struggle and It's never really fair.
So, I ask you one more time, please dont exclude me friend,
I'm sorry for what I may have said and for what ever I may have done.



Wendy Theresa Martin