Mom's Letter: Sept. 29, 1981 . . . and ORANGE SALAD with Nalysnyky

In September of 1981, Mom wasn't thinking much about her 69th birthday coming up soon (the second of October) because, besides harvesting the garden, there was a huge event to get ready for:  a Golden Wedding Anniversary!

"Each day a life . . . " (Dag Hammarskjold)

For a celebration like this, you might decide to make some delicious nalysnyky.  There's a lovely recipe for them in THE LAURA SECORD CANADIAN COOKBOOK page 56.  It came from Ukrainian immigrants living in northern Alberta.

 

Just one alteration: instead of spreading one pint of thick sour cream on top, I will try sweet cream next time instead. 

Now, what will you serve with them?  Traditionally, they are a main course dish “accompanied by meat, potatoes, cabbage rolls and vegetables or salad”.  Wow!  What a feast that would be!

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For a small supper, however, just making the nalysnyky is a big deal . . . so here’s what I came up with:

Bake the sausages in the oven, alongside the nalysnyky, at 300 degrees for 45 minutes.

The orange salad is a snap, too!

PISTACHIO & ROSE WATER ORANGES   (4 servings)

            From:  500 SENSATIONAL SALADS, edited by Julia Canning

4 oranges

2 tbsp rose water

2 tbsp pistachio nuts, roughly chopped

Peel the oranges, removing all the pith, and slice in rounds.

Arrange in a dish.  Drizzle with rose water.

Sprinkle with pistachios.

Enjoy!

P.S.  The LAURA SECORD CANADIAN COOK BOOK is available online for about $15.00.