Take 10 Recipes: Hobo Stew

Ann Mandziuk, FWIC Executive officer, Manitoba writes:

March – we know spring is just around the corner but what can we do about those winter blahs? Challenge yourself to do something different this month. Pick an activity and as a family do it. It could be outdoors, at a community facility or in your own home – just pick something to break up the winter ‘blah’ time. If the weather will co-operate go outdoors and skate, toboggan, walk, or make a snowman. Start a bonfire and cook something outdoors – savour the flavour of the food. What about a games night – no TV/video games, just play board or other games with friends or family. Imagine how some of these ideas can help to grow a healthier you.

WI Recipe: Hobo Stew (Campfire Stew)

  • Ground beef or stew meat cut into small pieces
  • Vegetables of your choosing – corn, green beans, carrots, onions, bell peppers
  • Garlic or onion
  • Butter
  • Salt and pepper, to taste, or other herbs/spices

Preparation
Tear off a piece of heavy aluminum foil large enough to fold into a pocket to put your ingredients into.
Spray the foil with cooking spray. Add meat first, then vegetables. Top with seasonings and then butter. Close foil on all sides, leaving some room for steam to build. Be sure to mark your packet so it doesn’t get mixed up with anyone else’s.
Put packet into the coals. Cooking time depends on how hot your fire is. I recommend checking in about 10 minutes.

Click on the image for the source and more pictures of how to make Hobo Stew
Click on the image for the source and more pictures of how to make Hobo Stew

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About WI
Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

Take 10: Jean Paré’s Chocolate Fondue

Yesterday, I posted the highlights from the Saskatchewan WI’s newsletter. In order to keep the length of that post within reason, I decided against including the recipe for Chocolate Fondue. Good thing! Because today’s highlight is the same recipe from British Columbia’s Take 10 Newsletter winging its way toward the members’ email in-boxes.

Chocolate fondue image - click for source.
Chocolate fondue image – click for source.

Chocolate Fondue (Jean Paré)

  • Good quality chocolate bars such as 3 85g Toblerone or 375 ml semi-sweet chocolate chips
  • 125 mL cream
  • Orange flavoured liqueur or juice
  • Break chocolate and stir with cream and liqueur/juice over low heat until melted.
  • Transfer to fondue pot.
  • Dip fruit, etc. and enjoy. (Thin with more cream if it thickens)

Dippers: strawberries, raspberries, pears, bananas, grapes, orange sections, apple wedges, pineapple, melon, mini marshmallows, mini cookies, cake or doughnut cubes, etc. Let you imagination run free when thinking of dippers.

FWIC executives

FWIC executive officers enjoyed this recipe at their meeting at the International Peace Garden. What better way to spend a Saturday evening than with chocolate and great women from across Canada!

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About WI
Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

Take 10: Chicken Pot Pie

Christmas is coming and you know what that means! Leftovers!

Chicken Pot Pie Recipe
Submitted by FWIC President Elect, Linda Hoy

This recipe came to me from my ex-grandmother (who at the age of 98 I still visit and love dearly). Grandpa didn’t like the traditional biscuits on top so Grandma put stuffing on top instead. Everyone loves this recipe. A great way to use up left over chicken and turkey with a little dripping saved from cooking.

1 chicken
1 onion
1 celery stalk
Boil these 3 ingredients.

Take chicken apart. Put in casserole, spread apart.

Mix together and add to casserole:
3 tbsp margarine (melted)
3 tbsp flour
1 cup chicken broth
1 can chicken soup
1 can mushrooms, drained
1 can peas/carrots, drained

Spread layer of dressing over all. Bake in oven until bubbly. (350º F suggested temperature)

[Ann Mandziuk’s note – when Linda mentioned this recipe I saw it as a great way to use Christmas and New Year’s turkey leftovers. Leftover gravy, vegetables, potatoes would make great additions as well. If using leftover gravy I might leave out the soup and milk. This recipe came from a community school cookbook. I have quite a collection of ‘community’ cookbooks – they have fabulous, tried and true recipes that were obviously family favourites.]

Members of the St. George W.I. in Ontario making a tasty stuffing covered Chicken Pot Pie for the local Lion's Club dinner. It was a big hit with the Lion's!
Members of the St. George W.I. in Ontario making a tasty stuffing covered Chicken Pot Pie for the local Lion’s Club dinner. It was a big hit with the Lion’s!

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About WI

Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

Mince Meat Hermits

Click on image for source
Click on image for source

Carol MacLellan, FWIC Executive Officer from PEI writes:

Realizing I still had some mince meat left over, I came across this recipe of my Mother-in-laws and decided to try it. They were delicious, hearty, and made a big batch!

Mince Meat Hermits

Preheat oven to 400 degrees.

Mix in the following order:

½ cup butter
½ cup shortening (I used the yellow shortening for the combined cup)
½ cup brown sugar packed
2 eggs
1 ¼ cup mince meat
1 cup chopped nuts
3 ½ cups flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves

Drop by spoon onto cookie sheet. Bake for 12 minutes.

Enjoy!

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About WI
Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

 

Addie’s Potato Soup

Winter is upon us. Time for comfort food. This potato soup recipe is from Addie’s cookbook.

Potato Soup

4 potatoes, medium size.
2 tbsps. minced celery.
2 tbsps. of flour.
1/4 tsp. of pepper.
1/2 tsp. minced parsley.
1-1/2 pints of milk.
4 tbsps. minced onions.
1 tsp. of salt.
1 tbsp. of butter.

Pare the potatoes, place on the fire in enough boiling water to cover, and cook for 30 minutes.

Reserve 1/2 cup milk, put the remainder in the double boiler with the onion and celery and place on the fire.

Mix the cold milk with the flour and stir into the boiling milk.

When the potatoes are cooked pour off the water, mash them until fine and light. Gradually beat into them the milk; now add salt, pepper and butter, and rub the soup through a sieve.

Return to the fire and add the minced parsley; simmer for 5 minutes and serve immediately. (The parsley may be omitted and celery salt substituted for the minced celery.)

From
PUBLIC SCHOOL DOMESTIC SCIENCE BY MRS. J. HOODLESS, [Adelaide Hunter Hoodless]
President School of Domestic Science, Hamilton.This Book may be used as a Text-Book in any High or Public School, if so ordered by a resolution of the Trustees. TORONTO:THE COPP, CLARK COMPANY, LIMITED,1898.
creamofpotatosoupmainjpg

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Find us on Facebook or Twitter.

About WI
Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

 

 

Marie’s Mom’s Rhubarb Relish

relish

This is an old family recipe which I continue to make at both Thanksgiving and Christmas as my Mom always did. My Mom served it for special occasions and it now has become a tradition for me not only to make it for our family but also for my brothers since my Mom as passed away. The special spice flavour always brings a smile as we remember my Mom whipping this relish up and telling us this is a ‘Family Secret’!

Marie Kenny FWIC President

 

Marie

Marie’s Mom’s Rhubarb Relish

8 cups rhubarb cut-up

3 Tbsp cinnamon

6 – 7 onions diced

3 tsp allspice

4 cups white sugar

3 tsp cloves

1 tsp salt

3/4 cup vinegar

Bring to a boil and let simmer until rhubarb and onions are cooked (tender) 10-15 minutes (depending how finely you have diced). Continue simmering for 5 more minutes stirring constantly. Bottle while hot. [And the Home Economist in me would suggest processing in a boiling water bath for 10 minutes to ensure a secure seal on the jars-Ann Mandziuk].

Double Layer Pumpkin Cheesecake

This Recipe was included in October’s news bulletin from the FWIC head office. Kate reports

“I’ve made this before and it’s probably the best dessert in my repertoire!

Double Layer Pumpkin Cheesecake

Photos courtesy Allrecipes.com

INGREDIENTS:
2 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin purée
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

 

 

Cottage Cheese Batter Bread

 

Taken from an old Breads 4-H manual in Manitoba.

½ small onion
1 package instant yeast
2 ⅓ cup flour
1 tbsp margarine
1 tbsp dill
1 cup creamed cottage cheese (room temperature)
1 teaspoon salt
1 egg (room temperature)
¼ teaspoon baking soda
¼ cup warm water
2 tbsp sugar
Use the metal ‘S’ blade in your food processor. Place onion in the processor and chop to fine.
Add flour, spice, salt, baking soda, sugar and yeast. Pulse 6-8 times.
Add margarine and process 10 seconds, add cottage cheese and egg and process 10 seconds.
With motor running add warm water. Knead 10 seconds.
Place cover on feed tube and allow to sit in a warm location for 15-20 minutes.
Turn machine on for 5 seconds.
Proceed to shape the loaf.
Put into a 1 ½ litre (8 inch casserole)*
Let rise to double 15 minutes
Bake at 350º F. For 40-50 minutes.
Remove from dish and cool on rack.

*The author of the recipe writes, “I use my soufflé dish with straight sides. Using a dish that slopes to the bottom will possibly give you a loaf that is not cooked in the centre.”

dill-batter-bread