Coney Island Sauce (a Thunder Bay Favourite)

INGREDIENTS

 1 lb. Ground beef browned slightly

2 tsp salt

1 tsp pepper

10 cloves crushed or chopped garlic (or less)

2 1/2 cups water

2 tsp paprika

1/4 to 1/2 tsp cayenne pepper 

2 tbsp. chili powder

2 tbsp HP sauce (or less)

2 tbsp Worchester sauce (or less)

1 large can crushed tomatoes

1/2 cup ketchup

1/2 cup bread crumbs

METHOD

Brown hamburger slightly first and then add all the rest of the ingredients. Bring to a boil and simmer for 1 hour. Thicken with 1/2 cup of bread crumbs.

Serve over hot dogs.

Freezes well. 

Helena's Gravlax

 John and I visited Swedish cousin Helena Rudberg and her husband Bengt Nordin in October 2022.  She made this Gravlax recipe for us and it was delicious. She uses honey in this recipe.

Honey-marinated salmon

 8 servings

You need:

 1.5 kg of salmon from the middle piece (skin on)

1 dl salt (0,4 cups)  decilitre (1/10 of a litre)

3 tablespoons sugar

2 tablespoons  honey

1 lemon (grated peel only—no white part)

1 lime (grated peel only)- you can be without, if so use 2 lemons

10 white peppercorns, freshly crushed

 Method:

·       Pull out all the small bones with eg. a tweezer

·       Cut the salmon in 2 equally sized pieces

·       Mix together salt, sugar, honey, lemon and lime zest and pepper. Rub the mixture into the salmon.

·       Place the salmon pieces together with the meat sides facing each other (thin against thick)

·       Wrap them tight in plastic foil and put them in a plastic bag. Seal the bag well. (if you wrap it tight in plastic wrap you don’t need to put something heavy on top, but otherwise put something heavy on top)

·       Leave the salmon in the fridge for about two days. Turn it a few times (morning and evening)  in the meantime.

·       Test if salted enough- otherwise let go one more day

·       Pour off the liquid that has formed around the salmon and cut the salmon into thin slices

Often it is recommended to freeze the salmon for 3-4 days, then thaw  before marinating. I seldom do that, instead I freeze afterwards. Most of the time however, I use the farmed salmon without freezing.

 Some alternatives (for parts or the whole)

T       To the above, add approx. 60-70 g peeled grated fresh ginger

2.    To the above- remove lemon and lime and add instead 1 bouquet of dill ( bits and pieces) and 0,75 dl grated ginger

3.    To the above- remove lemon and lime and add instead 1 bouquet of dill ( bits and pieces)  and 2 tbs juniper, crushed (and you can add a shot of gin!)

4.    Add 2 grated raw red beet-roots (gives nice color)

5.    Add fresh rosemary to the base recipe

Gravlax sauce with honey, dill and black pepper

 Good with the traditional gravad lax but also delicious with raw, sliced, fresh salmon and with the Christmas ham.

 Note : 1 cup (US) = 2,25 dl

 6 portions

2 tbsp Swedish mustard

2 tbsp French light mustard (Dijon)

2 tbsp honey, liquid

1.5 tbsp white wine vinegar

1 tbsp black pepper, freshly ground (correct amount)

2 dl oil neutral (not eg olive)  -1 cup

1 dl dill, finely chopped            -0,5 cups

Salt

 Method:

Mix together mustard, vinegar, honey and pepper in a bowl, add the oil in a thin stream while whisking. Fold in the dill and finally mix with a stick blender so that you get the maximum flavor of dill in the sauce, season with salt. If you want a slightly thinner sauce, dilute with a few drops of water.

 

 

 

Mor MaBi's Glogg for Adventsfika and for Christmas

This recipe came to me from Swedish cousin Helena Rudberg. Her mother, called MaBi, was Grandpa William Forstrom's sister. I am making Glogg for the family Christmas dinner in Thunder Bay 2022.

The photos are taken in September 2022 when John and I visited Helena and her husband Bengt Nordin in Ferragudo,  Portugal. This is their winter home. A beautiful place! Helena taught me to cook some traditional Swedish food such as Potatiskorv. I remember Grandma Forstrom making this which is Mashed Potatoes around Sausage and then boiled in water. In this photo of me  below, however, I am cooking Spanish peppers called Padrons.

Christmas Cut-Out Sugar Cookies

Making these sugar cookies was a tradition with my children, Allison and Bev, and me. It is great now to be making these cookies in Ottawa with my grandchildren Grayson, Zoe, Foster and Eli.  The key to success is to have lots of icing and sprinkles of many colours. Chocolate chips and google eyes (for the snowman) are popular too. Fortunately for me, a trip to Bulk Barn provides all of the icing and sprinkle options required. The cookies themselves are easy to make ahead of the decorating party (see below).

Ingredients 

2 1/4 cups all purpose flour, plus more as needed for rolling and work surface

1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

1 large egg, room temperature

2 tsp pure vanilla extract

1/4 or 1/2 teaspoon almond extract (optional but  delicious)

Royal icing  is available at Bulk Barn as a powder that you can add water to, mixed in the mixer. You can then colour the white icing with gel food colouring or you can buy coloured icing in a squeeze bottle (my choice). I left the royal icing white to be used as a base colour for the figures. 

Instructions:

1. Whisk the flour, baking powder, and  salt together in a medium bowl. Set aside.

2. In a large bowl,  beat (with mixer using paddle attachment) the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on  low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more tbsp of flour.

4. Divide the dough in two equal parts. Place each portion onto a piece of lightly floured parchment paper or lightly floured silicon baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4 in thickness. Use more flour if the dough seems too sticky. The rolled out  dough can be any shape as long as it is evenly 1/4 inch thick. 

5. Lightly dust one of the rolled out doughs with flour. Place a piece of parchment on top (this prevents sticking). Place the 2nd rolled out dough on top. Cover with a plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days. (I chilled for a day and needed to give the dough time to warm out before rolling)

6. Once chilled, preheat oven to 350 degrees. Line 2-3 baking sheets with parchment paper or silicone baking mats. Carefully remove the dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.

7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Rotate the baking pans half way through if the cookies are not browning evenly. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.

8. Decorate the cooled cookies with royal icing. Purchase tinted (Bulk barn) or tint white with gel food colouring. Add the sprinkles liberally. Wait for the icing to set (which takes a while). Setting is speeded up in the refrigerator. 

Zoe Zapior, age 8

Foster Cosgrove, age 11

Grayson Zapior, age 10 (11 in 2 weeks)

                                  Eli Cosgrove, age 9

Harvest Pizza with Lemony Swiss Chard, Burst Cherry Tomates and 2 cheeses

 This pizza uses wonderful fresh harvest ingredients and adds Manchego cheese (Spanish sheep cheese). These are unexpected flavour combinations that work out amazing!  

This recipe makes one large or 2 small pizzas. You can easily double this.

Making it is a bit of a labour of love--took me about 2 hours to prepare everything from scratch. Note much of this can be made ahead (1-2 days) and assembled on the day of eating.

1. Make Pizza dough using your favourite recipe. See Perfect Pizza Dough by Mary Lou.

2. Make Burst Cherry Tomatoes:

3 tbsp extra virgin olive oil

cherry tomatoes (about 12)

kosher salt

2 garlic cloves, sliced

Oregano (1/2- 1 tsp)

Heat oil in a large skillet over medium heat. Add tomatoes, season with salt and pepper. Cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.

3. Make Lemony Swiss Chard (can be made ahead and refrigerated)

1/2 bunch swiss chard

        2 tbsp olive oil

        kosher salt and freshly group pepper

        1/4 tsp crushed red pepper flakes

        1 garlic clove

        1 lemon (need rind only)

        1/2 oz parmesan cheese, finally grated (about 1/4 cup)

Cut swiss chard leaves away from ribs and stems, and then cut crosswise into 3 in wide strips. Discard woody parts. Finely chop ribs and stems.

Heat oil in a large skillet over medium-high heat. Add ribs and stems and cook with salt and pepper. Cook, stirring occasionally until they release some liquid, look slightly  shriveled and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted and tender about 4 minutes. Transfer chard mixture to a bowl and cool slightly.

Finely grate garlic into bowl with chard, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and add salt, pepper and red pepper flakes as needed. 

4. Make Tomato Passata (can be made ahead and refrigerated)

        1 (28 oz) can whole peeled tomatoes

        1/3 cup extra virgin olive oil

        2 tsp kosher salt

Puree tomatoes in a blender or with immersion blender until smooth. Extra passata can be frozen for up to 6 months. 

5.  Assemble toppings onto pizza shell. 

        Add pepperoni or Salami if desired. 

        Add Mozzarella and Manchego cheese. 

Below are some photos of our last trip to Clearwater Bay in July 2021.

        

                                       Collage inspired by Beverley Kelley

Grayson Zapior age 9

Grayson 9 and Zoe Zapior, age 7; Weston Kelley Warenzek 16 month

                     Mary Lou and John in our Tie-dye shirts (family project)

 

         

Friday night's Perfect Pizza Dough and the secret of the double bake revealed!

 Makes enough dough for 1 large or 2 small pizzas

3/4 cup warm water

1 tbsp sugar

1 pkg instant yeast

2 tbsp extra virgin olive oil

1 3/4 cup all purpose flour

1 tsp salt

1. Combine warm water and sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 min.

2. Stir yeast mixture. Drizzle in oil and stir to combine.

3. Place 1 3/4 cups flour and salt in a food processor fitted with a dough blade; process to combine.

4.  Add yeast mixture and process just until dough comes together and forms a ball, about 1 minute. Dough will be soft.

5. If dough is too sticky, add additional flour, 1 tbsp at a time, and process until dough comes together and forms a ball.

6. Using greased hands shape dough into a ball. Dough may be prepared to this point  and frozen in an airtight container. 

7. If frozen, thaw dough in the refrigerator before proceeding. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap (or a tea towel). 

8. Let stand for 5 minutes if fresh and 15 minutes if thawed from frozen before rolling out. I roll out with a rolling pin. 

This makes a thin, crisp crust.

John and I have an Italian deli across the street that makes take out pizza with a great crust. I learned from them the secret of the double bake. They bake the crust (brushed with oil) for 5 minutes BEFORE adding the toppings. Then add toppings and bake at 400 until cheese is melted and toppings heated through. Crust should be nice and crisp.

                               Weston Kelley Warenzek at age 18 months. 

Hot Hamburger Dip

 2 lbs ground beef

1 large onion chopped

2 lb processed cheese (eg. velveeta)

1 can mushroom soup

1/2 green pepper, chopped

1/2 red pepper, chopped

2 tsp chili powder

1/2 tsp garlic salt

Brown ground beef and onion. Add remaining ingredients. Simmer 20-30 minutes. Serve with tortilla chips. 

Bev and Weston enjoying the summer 2020, despite covid.

Susan Nickerson's Waffles

 I lived with Susan, Mary and Steve in Victoria in 2002 while I was doing my PhD at University of Victoria.  A highlight was when Susan would make these waffles. I think the secret of their exceptional lightness is that she whipped the egg whites separately and folded them into the batter last. Try it! 

Ingredients

1 3/4 cups of flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

3  eggs separated, whip the egg whites

1 1/2 cups milk (Susan uses butter milk and adds a bit extra)

1/3 cup canola oil 

Method

Sift the dry ingredients together. Add milk, egg yolks and oil.  Whip the egg whites and fold them in last. 

Use lots of maple syrup, fresh strawberries or blueberries. Whipping cream is also an option! 

Mary Lou's Covid Christmas Tortiere (2020)

 In my move to Ottawa, I sorted out my old recipes. I came upon this one for Pork Pie from my mother Irene Nickerson. I am having it as my Covid Christmas pie.

2 lb lean ground pork

1 lb lean ground veal

1 large onion chopped fine

2 cups hot water

2 tsp salt

1/2 tsp ground black pepper

2 tbsp salad herbs

Combine in a large pot and heat to boiling

Simmer 20 minutes

Add bread crumbs gradually until the mixture is firm. Simmer 10 minutes more.

Bake 400 for 10 minutes, and then 350 for 30 minutes more.

Enjoy. 

Smoky Skillet Dinner

I took this recipe from the Food and Drink magazine (LCBO) in summer 2020. We tried it when we first arrived in Ottawa. The spice mix is the key. It is easy to make and very tasty without being a overly hot spice rub.  We used the left over spice mix in hamburger patties the next week and it was also great. I plan to keep this spice mix on hand.

Serves 4.

Spice mix

1 tbsp sweet paprika

2 tsp smoked paprika

2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cumin

salt

Remainder:

8 bone in, skin on chicken thighs

2 lbs mini Yukon gold potatoes

2 tbsp olive oil

Freshly ground pepper

1 cup plain yogurt

1 clove garlic, finely grated

1 cup cilantro leaves and stems

Method:

Set up your gas grill for indirect heat by turning one side to high. Close the lid and bring to 425 F.

Combine the spices with 2 tsp salt. Sprinkle evenly all over the chicken thighs and place over indirect heat, skin side up. Close the grill and cook for 25 minutes.

Meanwhile, slice the potatoes 1/4 in thick. Arrange in an even layer in a 12-in cast iron skillet or other heavy bottom ovenproof skillet. Drizzle with oil and season with 1/2 tsp salt and black pepper to taste.

At the 25 minute mark, place the skillet over direct heat and top with the chicken thighs. Close lid and cook 25 minutes longer or until the potatoes are crisped on the bottom and the chicken juices run clear.

Meanwhile, combine yogurt and garlic; season with salt to taste and spread out onto plates. Transfer chicken thighs and potatoes to plates.Top with cilantro and serve.

Irene Nickerson's Light Fruit Cake (Christmas Cake)

3 cups golden raisins
2 cups slivered blanched almonds
1 cup candied cherries (red or green)
8 oz (4 rings) candied pineapple slices, cut up
1/4 cup all purpose flour
Combine fruit above and toss with the flour so fruit pieces do not stick together

1 cup butter  (not margarine)
1 cup granulated sugar
3 eggs
1 tsp vanilla
1/4 tsp almond flavouring
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

orange liqueur (Cointreau or Triple Sec) or orange juice for later after baked.

Prepare cake pan 8x8x3 or 9 in tube pan or 2 9x5 loaf pans (my choice is the loaf)
Grease and line with 2 layers brown paper (greasing with Crisco was the traditional choice) Irene's old recipe says to use "2 brown Safeway grocery bags".

Method
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Beat in flavourings (almond and vanilla)
Combine remaining flour (21/4 cups) and baking powder and salt.
Blend in alternately with milk.
Add floured fruit and mix thoroughly (recipe says use wooden spoon and also do by hand)

Bake at 275 degrees for 2-21/2 hours.  Bake in a pan of water. 

Brush with liqueur. Poke holes with tooth picks.  Do this four or five times.  Wrap in wax paper  and foil.

Put away.

The bottom photo is the wedding picture of my parents John and Irene Nickerson in 1949. The top photo of them about 35 years later.

Grandma Forstrom's Rye Bread

I watched Grandma make this bread many many times. Note that there are areas of the recipe that call for experience or judgement. "work flour in until the right consistency" is an example. No info on how long to let rise or how long to bake!  Need to check the Joy of Cooking for basic bread baking info I guess.

Leavening:
1/2 cup warm water
1 tsp. sugar
sprinkle 1 pkg yeast and let rise 10 minutes

Mix:
1 qt skim milk (warm)
1/2 cup melted margarine
1/2 cup sugar
1/2 tsp. molasses
2 tsp salt

Add:
1 heaping cup rye flour
2 cups white flour

Stir in the yeast mixture

Add about 6 cups flour--1/2 cup at a time--beating it in
Put 2 or 3 cups flour on the board
Drop dough on board and work flour into right consistency
(total about 12 cups of flour)

Put in bowl to rise--punch down
shape into loaves
rise again


Bake 350 degrees for 1 hour.

The first photo is of four generations of Forstrom women. I (Mary Lou) and the baby (born 1951). I am with my mother Irene Nickerson, my grandmother Olga Forstrom, and my greatgrandmother Mathilda Persson. The second photo includes my grandfather William Forstrom. The final photo is of my grandparents, Olga and William, likely on their anniversary.

Thai Chicken Curry in Coconut Milk

1 tbsp vegetable oil
4 tsp red curry paste (medium)
1-1 1/4 lb boneless skinless chicken, cut in thin strips
1 onion coarsely chopped
1 sweet red pepper, cut in thin strips
grated rind of one medium lemon
1 cup light coconut milk
2 tbsp fish sauce or soy sauce
1 tbsp fresh lemon juice
1/3 cup chopped fresh coriander (cilantro)

1. In large nonstick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds

2. Add chicken; stir fry for 3 minutes. Stir in onion; stir fry for 1 min.

3. Add red pepper and lemon rind; stir-fry for 1 minute (until onion is soft)

4. Stir in coconut milk, fish sauce and lemon juice; bring to a boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander (optional)

Serve with basmati rice and a green vegetable

                                  Weston Kelley Warenzek Age 8 months

Mary Lou's Favorite Vegetarian Chili

This can be made in the Crock pot

Southwest Bean Chili  (8-10 servings)

1 can (15 oz) garbanzo beans, rinsed and dry
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) black beans rinsed and drained
(Note: Or you can buy 3 cans of mixed beans)
1 cup chicken broth
4 cloves garlic (minced)
1 1/2 cup frozen niblet corn
2 medium green bell peppers, seeded and chopped
1 can (16 oz) tomato sauce
1 can (14 1/2 oz) Mexican-style stewed tomatoes, undrained (also called Chili tomatoes)
3 tbsp chili powder
1 tbsp cocoa powder
1 tsp ground cumin
1/2 tsp salt

Hot cooked rice (serve chili in bowls over rice)
Toppings: Shredded cheese, ripe olives, avocado and green onion slices

Combine all ingredients in a slow cooker. Cover and cook on low 6-6 1/2 hours or until vegetables are tender.

                                   Weston Kelley Warenzek with Mor Mor 2020



                Zoe Zapior's portrait of Mor Mor Summer 2020 (like my ear rings?)

Shrimp Tacos with Mango Salad

John and Mary Lou make this often. It is simple and delicious and can easily be scaled up for a group. It is healthy to boot! Takes 10 minutes to make.

Ingredients:  For 2 servings

10 1/2 oz shrimp (raw, thawed)
1 tsp cumin
1 tsp curry powder
1/8 tsp sea salt
1/8 tsp cayenne pepper (optional if you like a bit of spice--or substitute hot sauce)
2 cups coleslaw mix
2 tbsp avocado mayo
1 tbsp lime juice
1 mango (chopped)
4 small corn tortillas (or 2 large)

Directions:

1. Mix thawed shrimp with spices and place in a pan over medium heat until cooked through (4-5 minutes or until no longer translucent)
2. Mix the coleslaw with mayo, lime juice and mango,
3. Serve shrimp and mango slaw in tortilla--optional to use additional lime juice or cilantro.

John preferred a little more spice and heat to what is suggested, with hard shell corn tortillas.

Bev, Grandma and Tex at the weekly Wednesday night dinner, Glacier Ridge 2018

                   Bill Forstrom, Grandma and Mary Lou at Clearwater 2019

Baked Carrots and Parsnips from the Nickerson Christmas menu

Make the sauce:
3/4 c chicken stock or dry white wine
2 tsp corn starch in 1 tbsp cold water
2 tbsp butter
1/4 tsp sage
pepper

Prepare the vegetables:
Cut carrots and parsnips into fingers
Par boil

Prepare the bread crumb mixture:
1/2 cup bread crumbs
2 tbsp Parmesan cheese
1 tbsp parsley

Bake:
Arrange vegetables in a shallow baking dish
spoon sauce over veg
bake covered 350 for 45 minutes
sprinkle bread crumbs mix on top and bake uncovered 10 minutes longer

Kale Salad with Pecorino and Walnuts

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste
Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.
Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.
Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Warm Sesame Crusted Goat Cheese

 This was make for Deb deBakkers 65th birthday dinner and was a great hit with everyone.

120 to 130 gm creamy goat cheese (no rind or coating)--a log or reshape it to be a round
2 tbsp olive oil
1/2 tsp hot Asian chili oil (I did not have this and omitted; instead I put a few chili flakes in the oil)
2 tbsp bread crumbs
2 tbsp sesame seeds (I had mixed sesame seeds, light and black)
2 tsp brown sugar
2 tsp caraway seeds
1 tsp chili powder
1 tsp cumin
1/2 tsp salt

1.  Preheat oven to 350
2. Mix oils in a bowl large enough to hold the cheese
3. In another medium size bowl, mix together the dry ingredients
4. To reshape a goat cheese log into a round, wrap in wax paper or plastic wrap and reshape. Chill.
5. Roll the cheese in the oil mixture, coating all sides. Then roll in the see mixture to coat. Pat coating  onto any bare spots.
6. Bake cheese in oven proof dish for 5 minutes.

Serve warm with bread or crackers (I made crostini)

Warm Goat Cheese

Birthday girl at the Minneapolis Swedish Institute

L to R  Wendy Kirkpatrick, Marg Poling, Darlene Harrison, Sue Bailey, Barb Linkewich, Mary Lou Kelley, Sharon Taylor.

Grilled Broccoli (or Oven roasted)

Ingredients

6 c fresh broccoli spears
2 tbsp plus 1 1/2 tsp lemon juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
3/4 c grated Parmesan cheese
Shaved Parmesan cheese and purple basil leaves optional

Directions:

1. Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time and shake to coat.
3.  Oil the grill with cooking oil. Prepare the grill for indirect heat using a drip pan. Place broccoli over drip pan and grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with shaved Parmesan and fresh basil.

Mary Lou also roasted this in the oven on a cookie sheet and it was delicious.

Blitzer Cake

This is an old favourite from Irene Nickerson's collection of recipes. I found it and baked it last week for my daughter Beverley's birthday. The method is lacking detail!

First step
1/2 c white sugar
1/2 c butter
3 egg yolks (well beaten)
4 tbsp. milk
1 c flour
1 tsp baking powder

Spread in two round layer tins

Second step

4 egg whites beaten stiff
Add 1 c white sugar and beat well
Spread this layer over batter

Sprinkle with 1 c chopped nuts (I use Almonds)
Bake 20 minutes at 350

Third Step:

Cool on rack and put together with filling

Filling:
1 egg yolk
2 tbsp white sugar
1 c milk
1 tsp corn starch
vanilla
Cook until thick