Mary Stadnyk told stories and baked the best pies

 

                                                         Rhubarb Strawberry Pie with Mom's Crust

The Castle of Otranto . . . and other books

 

                                                                              

May, 2023: Lisa and Josef have just visited the lovely town and forbidding castle of OTRANTO.

Fans of Gothic novels may recognize this at the site of Walpole’s spooky tale! 

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Books I am enjoying right now:

 

 

I love the beach . . . and Meat Pies

 

                                                                     Squid eggs

                                                                          **********

I have found this book useful.  There's a good recipe for slow-roasting an 8 to 9 lb pork shoulder (p. 212).

I also made the yummy Pork, Apple, & Raisin Pie on p. 148.  It is well done at 30 minutes!

   

Books for Beginning Readers, Oat Scones . . . and Stadnyk Family history

Sophie was one of my first cousins, but I never got to know her as she was 19 years older than me.  She was one of Uncle Sam's daughters.  I did see her once -- at Uncle Sam's funeral in 1961.  She was a pretty young woman with a cancerous lump bulging out beside one eye.   

Sophie's son, Allan, contacted me and said, "My mother, Sophie had a tumour behind her left eye."  

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Coconut, Chocolate Chip, Oat Scones

            Preheat oven to 425. 

            Grease baking sheet.

2 cups flour

2 tbsp baking powder

½ tsp salt

½ cup coconut oil

2 tbsp butter

            Blend in food processor.  Transfer to large bowl.

1 cup rolled oats

½ cup coarsely chopped walnuts

½ cup chocolate chips

            Stir into flour in large bowl.

½ cup milk

¼ cup corn syrup

1 large egg

            Beat together in medium bowl. 

            Stir into flour.

            Pat out on counter.

            Cut in squares and transfer to baking sheet.

            Bake 12 to 14 minutes. 

            If you have any leftover from making a cake, top scones with icing.  

                                                            ************

Here are a couple of books I would recommend for helping children who are learning to read.  

BAKED OATMEAL with PECANS

                        This book made me want to visit Africa, especially the Great Rift Valley: 

"Deep in the heart of this great continental divide the grasses waved, an immense green carpet dotted with animals . . . I heard nothing but the long rush of wind up from the valley floor.  It carried with it every promise of Africa . . ."

                                                           ***************

BAKED OATMEAL BREAKFAST

3 cups oatmeal

3/4 cup golden brown sugar

1 tsp baking powder

¼ tsp salt

1 tsp cinnamon

1/3 cup butter

2 eggs

1 cup milk

1.     Preheat oven to 350.

2.     Grease a 9-inch square pan (or a 9x6 pyrex baking dish)

3.     Stir together all dry ingredients in large bowl.

4.     Melt butter in medium bowl in microwave and stir into dry ingredients.

5.     Beat eggs in that same medium bowl and stir in milk.  (Saves on washing up)

6.     Stir into dry ingredients.

7.     Bake uncovered for 25 minutes. 

8.     Serve hot with milk.

 

POSSIBLE VARIATIONS

1.       Add ½ cup chopped nuts: pecans or walnuts or almonds.

or

2.     Reduce sugar and add 1/3 cup chocolate chips plus 1 tsp chopped orange peel.

BAKED OATMEAL with PECANS

Bryan was going hiking with Kathleen and she suggested putting nuts into oatmeal to give him a substantial breakfast.

It's great with milk.  

If you're having trouble getting kids to eat breakfast, you might consider serving this with ice cream.  It's extra delicious that way!

 

PIZZA with AVOCADO SALAD

 

                                                                       August, 2021

PIZZA with SPINACH, FONTINA, & PROSCIUTTO COTTO

 

Garlic, one large clove

1 tbsp olive oil

 

Spinach, fresh, a bunch

Olive oil: 1 tbsp

1/8 tsp salt

1/8 tsp pepper

 

Red pepper flakes

Prosciutto Cotto: 125 g

Fontina Cheese: 134 kg

 

1.      Chop garlic finely.  Add to 1 tbsp olive oil.  Set aside.

2.      Wash spinach.  Chop big leaves in half.  Chop stems into ½ inch lengths.

3.      Heat oil, pepper, salt and spinach together just until spinach wilts.   Set aside.

4.      Grate cheese.

5.      Cut prosciutto into large pieces.

6.      Spread olive oil and garlic onto partially cooked pizza dough.

7.      Sprinkle with red pepper flakes.

8.      Distribute spinach and prosciutto.

9.      Top with fontina. 

 

SERVE WITH:  Avocado and Tomato Salad

1 medium tomato

Canola oil

1 lime

1 tsp salt

½ tsp pepper

2 tbsp olive oil

3 green onions

1 tbsp parsley, chopped

Lettuce

1 red bell pepper

2 small avocados

 

1.      Preheat fry pan. 

2.      Halve tomato.  Brush with oil.  Season with salt and pepper.  Cook in preheated pan for 2 minutes until beginning to soften and char.

3.      Chop tomato finely.  Put in small bowl.  Add juice of one lime.  Add 1 tsp salt, ½ tsp pepper, and 2 tbsp olive oil.  Set aside to be dressing.

4.      Wash and cut up enough lettuce for guests.  Put in covered bowl.

5.      Wash and cut up green onions.  Add to salad bowl. 

6.      Chop parsley.  Add to salad bowl.  Put in fridge.

7.      Roast bell pepper at 500 until blackened (just before prebaking pizza crust).  Chop into small squares and add to salad bowl.

8.      Chop avocado and add to dressing.

9.      Stir dressing  into salad just before serving. 

 

PIONEER LIFE : MARY STADNYK