Some Favourite Recipes

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By popular demand, Here's June's Manhattan Clam Chowder:

"The recipe is for one small batch. I buy diced tomatoes, but will run them through a blender or mash them so they're not too clumpy. If you prefer, you can use tomato juice. As for the water that gets added--it's usually equal to the amount of tomato used. The chowder I made today was a double of this recipe; however, I used 3 tins of clams. The dried fish flakes are from the Chinese Store on 12th Avenue and come in a cello bag with about 4 pkgs. in each. You can experiment. Today I added Hickory Smoke and Fish Sauce (from the same Chinese Store but just use it, don't smell it first!) JL"

Pannukakku or "Finnish Oven Pancakes" are a traditional Finnish desert. (How can you tell we wish to visit Finland someday?) This recipe is from Fantastically Finnish Recipes and Traditions that Brita and Tania found for us in Minnesota. The 3rd recipe is another version with more eggs. Experiment and find which one is best. You also may want to try the "Crullers." Another recipe in the book is for Loon Soup: One loon; Several Rocks Boil until egg-shaped rocks are soft enough to put a fork in. Throw away the loon. Eat the rocks.

Grandma makes the best muffins. These are bran with dates and raisins. She has cut down the brown sugar to 1/4 cup. You can also add a bit more oil. You can also use buttermilk or sour cream. 1 tablespoon of vinegar will make the milk sour. Mixing instructions. Put in muffin cups and pans. Bake at 400 F for 15 to 20 minutes.

	This is our favourite New England Clam Chowder. It is white; New York Clam Chowder is red. It was given to us by Turners Fisheries when we were in Boston for either Howie's or Brita's graduation. Turners is in the Back Bay area at Copley Place and is as good as Legal Seafood. Expensive!
	This is Howie's favourite - Swedish Meatballs.
	This is a fantastic meal. Shelley Adams discovered it in Marg's blender cookbook when she lived in Regina and was attending Campbell High School. It is now re-published by her husband, Ryszard Dubanski in Comforts & Joy (see below) Shelley, please forgive June for scribbling in some changes.
	Permission to publish the cover with Shelly's picture has also been granted! They also say that the Vatican Lasagna is terrific. you can order this book from Ryszard Dubanski. It is a bargain at $8.95.
	Most times when you see a recipe in the paper that purports to be "easier and tastes great" it isn't, but this one is both. It says it "serves 9" but don't believe it -- it only serves 2.
	This is Granny Smith's family favourite, Date Squares. Nancy asked for the recipe and June added some instructions: Cut up the dates & barely cover with water. Cook until they're soft and spreadable (most or all of the water will have disappeared). Then put 1/2 the crumbs on the bottom of the pan. Then spread the dates over them. Cover with remaining crumbs. Also, the crumbs are good with many other fruits. Blueberries (I'll cook them with a couple of tbsp of ground tapioca; or cornstarch--add some sugar if needed. Apples: slice thin and place directly on bottom layer of crumbs. You can add cinnamon & some sugar if you want. (Editor's Note: Not necessary to use Granny Smith apples.) I've never tried rhubarb, but intend to, using strawberries and rhubarb. Good luck. Hope they turn out for you. June
	Granny Smith's famous Orange Cake. WARNING -- Rolf will show up in your kitchen right after you bake it! COMING SOON

FINNISH PANCAKES

The flag with "the blue of our lakes and the white snow of our winters," as a poet described these symbolic colours in 1870, was made official in a law enacted on 29th May, 1918, less than six months after Finland had achieved independence.

Size Of Batch                    1X 2X 3X 4X
Feeds # of Finlanders             2  4  6  8
Feeds # of Normal People          3  6  9  12

EGGS                              6 12 18  24

MILK oz.(not Skim or 2%)          8  16 24 32
CREAM or Evapourated Milk)        6  12 18 24
        Total Liquid*             14 28 42 56

MELTED BUTTER - tbsp              2  4  6  8
      (or as much as you want to
   keep the pans from sticking)
FLOUR - cups                      2  4  6  8
SUGAR - tbsp                      1  2  3  4
SALT - tsp.                      .5  1 1.5 2

CAST IRON FRYING PANS             1  2  3  4
(good for developing strong wrists.
They also maintain the heat better)

Instructions:
Can be mixed the night before and kept in the fridge.
Beat eggs as much as you want ahead of time.
Add 1/2 of the liquid (* can be all Homo milk.
If you don't have cream or evaporated milk)

Melt butter in the pans - don't burn.
Combine dry ingredients and add slowly while mixing.
Add rest of milk.  Add butter (I use more butter
than I said so they don't stick), mix at medium speed.
There should be no lumps.

Turn pans up to medium heat and adjust while cooking.

Ladle a very small amount into the pans and swirl
around forming a VERY thin even layer.

By the time you do 3 pans the first one is ready for
turning.  It only takes seconds.

I use 2 pots, fill one and take it to the table
while you are filling the second one.  They cook
quite quickly so turn them fast and put in pots
with lids to keep them warm. You can do a lot
before starting to eat as they go fast or you'll
never sit down yourself.
Sometimes you are hard pressed to keep up!

People have been known to eat 10 or 20!
Sean usually eats 40.

Serve with fruit. I use frozen sliced strawberries
(thaw them first), and blueberries.  Lingonberries
are traditional and I have also used raspberries
and saskatoons.

To eat, take 2 or 3 in a pile and put on the fruit,
roll them up and sprinkle with icing sugar (only
recommended for saskatoons) and then add whipping
cream (optional).  And you must have Finlandia
by Jean Sibelius playing in the background.

Because these are Finnish pancakes and not French
crepes there is no cholesterol in them (and no Trans Fat).


Enjoy

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webmaster Revised: January 28, 2002