In My World

Combine spare ribs with boiling water to cover.  Season with salt and pepper.  Add chopped onion, carrot, celery, and parsley. Cover and simmer until meat is tender, 1-1/2 to 2 hours. Drain and serve hot.

3 cups cooked beef, chopped fine 1 medium onion, chopped 1 medium green pepper, chopped 1 clove garlic, minced 14 oz can kidney beans, rinsed and drained 19 oz can tomatoes 5-1/2 oz can tomato paste 2 tbsp brown sugar 1--2 tsp chili powder 2 tbsp vinegar 2 tsp parsley flakes 1 tsp salt Combine all ingredients in a 3 quart casserole, cover and simmer.  A longer cooking time will only improve upon the flavour, but is ready to eat as soon as it is hot.   Makes 6 servings.

For 4 servings: 1-1/2 lbs stewing beef, cut into 2" pieces 2 tbsp olive oil  1 lb mushrooms, quartered 1/4 cup red wine 1-1/2 cups beef broth or water 1 cup sliced green onions 1 tbsp minced garlic 2 tbsp tomato paste 1/2 tsp dried thyme leaves 1 cup tomato puree salt and pepper to taste Heat the oil in a large saucepan.  Add the beef.  Brown well on all sides.  Remove from the pan and set aside. Saute the mushrooms for a few minutes.  Remove from pan and set aside. Add the red wine to the hot pan.  Scrape up all the little bits stuck to the bottom of the pan with a wooden spoon. Add the beef broth, the mushrooms and all the rest of the ingredients (except the beef).  Stir well. Bring to a boil.  Add the beef.  Reduce the heat to a simmer.  Cook for 40 minutes or until the beef is tender. Good served over buttered noodles with a garden salad and fresh bread.

2 large eggs, beaten 1/2 cup milk 2 slices bread, crumbled or 1/2 cup dry bread crumbs 2 lb ground beef or 1 lb each ground beef and pork 1 pkg Club House Traditions Meat Loaf seasoning mix In a large bowl, combine eggs, milk, bread and seasoning mix. Add ground meat and mix well. Press mixture firmly into 9 x 5" loaf pan Bake at 375F for 1 hour. Makes 6-8 servings.

1 lb ground beef 2 tbsp chopped onion 2 tbsp fat 1 tsp salt 2 cups cooked diced carrots 2-1/2 cups mashed potatoes parsley for garnish, if desired Brown beef and onion lightly in melted fat in a skillet.  Add salt. Arrange carrots in bottom of a well greased 1-1/2 quart heat-resistant glass bowl.  Pour browned beef mixture over carrots.  Top with mashed potato, piping some on with a cake decorator, if desired. Bake in a hot oven 400F for 15 to 20 minutes or until potatoes are lightly browned and food is piping hot.  Garnish with parsley and serve. Serves 5-6.

1 egg, beaten 1 cup rolled oats, uncooked 1-1/2 pounds ground beef 1/4 cup chopped onion 2 tsp salt 1/4 tsp pepper 1 tbsp Worcestershire sauce 1 cup water or milk Mix all ingredients together thoroughly.  Pack into 9 x 5 x 3" greased loaf pan. Bake in moderate oven 350F for 1 hour.  Serves 8.

1 lb ground beef 1 medium onion, chopped 2 tbsp butter or margarine 1 cup finely shredded carrots 3 cups finely shredded cabbage 1 tsp salt dash black pepper 1 jar (16 oz) herb-style spaghetti sauce 1 tbsp Worcestershire sauce 1 tbsp chopped chives 1/2 cup grated cheddar cheese In a medium skillet, saute onion in butter until soft, but not brown.  Add ground beef.  Cook, breaking up the meat until it loses its pink colour. In a 2 quart buttered casserole or baking dish, layer the carrots and half the cabbage.  Sprinkle with salt and pepper.  Add meat mixture, press down slightly.  Add remaining cabbage. Add Worcestershire sauce and chives to the spaghetti sauce.  Pour sauce over top of casserole. Cover.  Bake at 350F for about 1 hour or until cabbage is soft and meat is cooked through. Add cheese to top.  Bake, uncovered, for another 5-8 minutes until cheese is melted. Serve immediately.  Makes 4 servings.

Celeste Fiallos Castillo, a fine arts student and St. Thomas resident, organized an event, an Arts and Culture Primer, and invited municipal candidates, stakeholders in the arts, and the general public to allow discussion on the role, importance, and future of the arts and culture in the community.  Interested citizens filled Streamliners Espresso Bar on August 9, 2018. Here are my personal notes on the event: Mayoral Candidates Heather Jackson – will continue to support arts and culture in our community.  Malachi Male – absent Joe Preston – is a strong supporter of arts and culture in our community – a participant and supporter of the Port Stanley Community Theatre Steve Wookey – has great respect for arts and culture in our community Council Candidates Lori Baldwin-Sands – absent Lesley Buchanan – agrees that funding for the St. Thomas Elgin Public Arts Centre (STEPAC) should be a line item in the city’s budget. Gary Clarke – arts, culture, recreation and h...

https://www.soscuisine.com/recipe/hamburger-herbs Quantity : 4 servings Preparation : 10 min  Cooking : 15 min 400 calories/serving Ingredients 1 onions, finely chopped 200 g 2 tbsp Italian parsley, fresh, finely chopped 10 g 2 tbsp marjoram, fresh, finely chopped 14 g 480 g ground beef, lean 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 tbsp white flour (all purpose) [optional] 8 g 4 tsp olive oil, for brushing 20 mL 4 slices bread, whole wheat 140 g 2 tomatoes, sliced 240 g 1/2 Boston lettuce 100 g Dijon mustard to taste [optional] ketchup to taste [optional] Before you start These burgers can be cooked either in a pan on the stovetop or using an outdoor grill. Method Finely chop the onion and herbs, then put them in a bowl. Add the ground beef, salt and pepper to taste, then mix well until the mixture is well combined and smooth. Using floured hands, form the mixture into flat patties. Lightly brush the burgers with oil and cook on a hot grill for about 10...

9 lasagna noodles 3 qts boiling water 2 tsp cooking oil 2 tsp salt 1 1/2 lbs ground beef 3/4 cup finely chopped onion 2-14oz cans tomatoes with juice broken up 5 1/2oz tomato paste 1 cup creamed cottage chees 2cups moz cheese grated 2 tsp sugar 1 tsp parsley flakes 1/2 tsp dries whole oregano 1/4 tsp garlic powder 1/4 tsp sweet basil 1 1/4 tsp salt 1/2 tsp pepper Cook noodles in water, oil and salt for 14-16 min until tender but firm. Scramble fry ground beef until browned. Drain well. Turn into slow cooker Add remaining 12 ingredients. Stir well, add noodle pieces. Stir Cover Cook on low for 7-9 hours. or on high 3 1/2 to 4 1/2 hours. Makes 10 cups

https://www.soscuisine.com/recipe/milan-style-sole Quantity : 2 servings Preparation : 5 min  Cooking : 5 min 250 calories/serving Ingredients 2 sole fillets 300 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 eggs size large 2 tbsp bread crumbs 16 g 1 tbsp olive oil 15 mL 1/2 lemons, cut into quarters [optional] 60 g Before you start Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Method Pat-dry the fillets, then season with salt and pepper. Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one fillet at the time in the egg, let the excess egg drip off before coating the fillet with the bread crumbs. Turn the fillets to coat both sides. Heat the oil in a skillet over medium heat. Sauté the fish 2 min on each side, until the bread crumb coating becomes golden-coloured. Serve on the warmed plates with optional lemon quarters on the side.

https://www.soscuisine.com/recipe/japanese-style-chicken-skewers See my notes at the bottom of the page. Quantity : 4 servings Brining : 1 h  Preparation : 15 min  Cooking : 10 min 190 calories/serving Ingredients 2 cloves garlic, minced 1 dried chili peppers, minced 0.4 g 1 1/4 tsp coriander seeds, coarsely ground 1 g 1 1/4 tsp ground cumin 3 g ground pepper to taste [optional] 3 tbsp soy sauce, low-sodium 45 mL 1/4 cup white wine 65 mL 1 tsp sesame seed oil 5 mL 4 tsp honey 28 g 3 tbsp lemon juice, freshly squeezed 1 lemon 8 chicken thighs, boneless, skinless, cut into 2-2,5 cm pieces 500 g 3 1/2 tsp sesame seeds 10 g Before you start Metal skewers are needed for cooking. Method Mince the garlic and chili pepper, then put them in a bowl. Coarsely grind the coriander seeds and add them to the bowl. Add the cumin, ground pepper, soy sauce, white wine, sesame oil, honey, and lemon juice. Cut the chicken into 2 to 2.5 cm pieces and put them in the marinade, mix well, cover, and...

Makes 6 pasties. Pastry: 3 cups sifted enriched flour 1 tsp salt 1 cup shortening about 1/2 cup water Filling: 1 lb ground beef 1 tbsp fat 1 cup cubed potatoes 1 cup cubed carrots 1/2 cup chopped onion 1-1/2 tsp salt Prepare pastry from flour, salt, shortening, and water.  Roll out into 6 inch circles.   Brown meat in hot fat in heavy skillet.  Add potatoes, carrots, onion, and salt.  Cook 5 minutes. Place equal portions of filling on half of each pastry circle.  Moisten edges with water.  Fold over half of circle and seal with a fork.  Place on a baking sheet.  Bake in very hot oven 450F for 15 minutes.  Reduce heat to moderate 350F and bake 30 minutes longer. Serve hot with ketchup, hot gravy, or mushroom sauce.

https://www.soscuisine.com/recipe/spaghetti-snow-crab Quantity : 2 servings Preparation : 10 min  Cooking : 10 min 460 calories/serving Ingredients 160 g spaghetti 1 tbsp canola oil 15 mL 1/2 shallots, finely chopped 20 g 1 tbsp Parsley and Garlic Base  h ttps://www.soscuisine.com/recipe/parsley-garlic-base  15 mL 2/3 cup canned tomatoes (diced) 170 g 2 snow crab legs, cooked 260 g 1/4 cup cream 15% 65 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Put a colander in the sink to drain the cooked pasta so that it will be ready when needed. Method To save time, the sauce preparation and the pasta cooking can be done at the same time. Start by cooking the pasta. Meanwhile, heat the canola oil in a skillet over medium heat. Sweat the finely chopped shallot, 2-3 min taking care not to let it burn. Add the parsley and garlic base, then add the diced to...

https://www.soscuisine.com/recipe/asian-style-marinated-salmon Quantity : 2 servings Brining : 30 min  Preparation : 10 min  Cooking : 20 min 160 calories/serving Ingredients 1 green onions/scallions, finely chopped  1 clove garlic, minced 1/2 tbsp gingerroot, grated 7 g 1 1/2 tbsp soy sauce, low-sodium 23 mL 1 tbsp Hoisin sauce 15 mL 1 tbsp olive oil 15 mL 1/2 tbsp lemon juice, freshly squeezed 1/4 lemon ground pepper to taste [optional] 300 g salmon fillet Marinate Finely chop the scallion, mince the garlic, then put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper. Whisk using a fork to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty. Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator. Bake Preheat the oven to 190ºC/375ºF. Remove the salmon from th...

Pastry: 1 cup sifted enriched flour 1/2 tsp salt 1/3 cup shortening 3-4 tbsp cold water Sift together flour and salt.  Cut in shortening until particles are the size of small peas.  Sprinkle cold water over mixture, tossing lightly with fork until dough is moist enough to hold together.  Form into a ball. Roll out on floured pastry cloth or board to a circle 1-1/2 inches larger than inverted 8 inch pie pan.  Fit pastry loosely into pan.  Fold edge to form a standing rim.  Flute the edges. Filling: 1/2 pound bacon (or 1/4 pound ham, diced) 1/4 pound Swiss or American cheese, grated (or 3 oz Gruyere cheese) 3 eggs 2 cups milk or light cream 1 tsp salt 1/16 tsp pepper 1/16 tsp cayenne pepper Fry bacon until crisp.  Crumble into pastry-lined pan.  Arrange grated cheese over bacon. Beat eggs slightly with rotary beater; add milk or cream and seasonings.  Blend and pour over bacon and cheese in pan. Bake in hot oven 400F for 35-45 minutes.  Do...

1 slice bread 1 tbsp butter or margarine 1 egg salt and pepper Remove centre from bread with biscuit cutter.  Brown bread in butter on one side, then turn.  Slip egg into "hole".  Cook egg to desired firmness.  Season to taste.

4 eggs separated 1/2 tsp salt pinch of pepper 4 tbsp milk 1 tbsp butter or margarine Beat egg yolks until thick.  Add salt, pepper, and milk. Beat egg whites until they form peaks.  Fold whites into yolks. Pour into well buttered hot skillet, spreading mixture evenly and cooking slowly until omelet puffs up and is firm on the bottom. Bake in moderate oven 350F until top is slightly dry, about 5 minutes, and springs back when pressed lightly with fingertip. But about halfway through the omelet at the centre, fold over with a spatula. Serve immediately on hot platter.

Going Out of Business Sale!   off everything! Please order by email at inmyworld@live.ca Orders will be filled based on the time your email is received. Thank you! Acorn 1.25" x 1.25" $1.50   $0.75   $0.50 2nd and 3rd acorn are available Acorns 4" x 4" $2.50   $1.25   $0.85 Only the piecing on the right side of the photo is still available. Alamo 4.5" x 6.5" $3.00   $1.50   $1.00 1st and 3rd are still available. Alien 4" x 6" $4.00  $2.00   $1.35 all 3 are available Angel Dancing #1 3" x 4" $3.00   $1.50   $1.00 1 pink available. Angel Dancing #2 3.5" x 5" $3.50   $1.75 $1.15 1st angel is still available Angel Dancing #3 3.5" x 5" $4.00   $2.00    $1.35 All are available Angel Dancing on a Cloud 5" x 5" $3.50   $1.75   $1.15 The angel in the top right corner is availa...