The Rural Voice, 1989-02, Page 31RURAL LIVI1v 3 G I C
I
WINTER MOONLIGHT
used to believe that winter
was just a curse of Mother
Nature's, an episode in our
year to cause us to pause and reflect
on the glory of the other three sea-
sons. When spring finally warms the
hard, cold brown land, we appreciate
the turning of the season more.
My husband, on the other hand,
takes everything in stride, and to help
me discover another side to the season
bought me a pair of cross-country
skis. Not only did my fitness im-
prove, but the whole winter took on
another dimension when we held a
moonlight ski party. It was a potluck
affair and we went skiing by the misty
light of the moon and then warmed up
to crockpot delights which had sim-
mered gently while we were out on
the trails.
The ski party has become an annual
affair among friends and, despite the
lack of snow these past few years, we
still manage to enjoy the camaraderie
and good food that go so well
together.
We had fun concocting tasty
contents for the crockpots, and have
expanded our repertoire to some more
interesting recipes.
One major point to keep in mind
when planning a potluck dinner is that
every cook keeps an eye on his or her
dish for temperature control. Make
sure there is plenty of room in the
fridge for foods that have to be there
and that crockpots are turned on.
You don't want anyone to come down
with a flu that turns out to be food
poisoning.
The danger zone for foods is be-
tween 40 and 140 degrees Fahrenheit
(5 to 60°C). Food like eggs, milk, and
meat are havens for bacteria, which
can multiply rapidly when food is not
handled properly. Potentially unsafe
foods should never be kept at room
temperature for longer than two hours.
This first recipe was a real treat
for me. I would not thank you for a
smoked oyster, but a friend, Lynn
Martin of Parry Sound, showed me
that the flavour can be softened and
enjoyed more.
Oyster Pate
8 ounces cream cheese
1 tin smoked oysters
1 tablespoon mayonnaise
1 teaspoon lemon juice
1 teaspoon tobasco
Blend well the night before. (A
food processor does a wonderful job
of this recipe) and pat into a serving
dish. Make sure to cover the pate
closely and tightly to prevent any
drying out.
This next recipe was made by Kay
Seeger. It's a bit time-consuming,
but can be made into a family
endeavour. A variety of toppings can
be used.
Homemade Crackers
2 1/2 cups flour
1f2 teaspoon salt
1 cup warm water
Toppings
1 egg, beaten, with
sesame seeds, garlic powder, dried
dill, or sauteed onion and bacon
Combine flour and salt and stir
well, add water, stir until mixture
forms a soft dough. Turn dough out
onto a floured surface and knead well
for 10 minutes. Place in a greased
bowl, cover with a damp cloth. Rest
at room temperature for 2 hours.
Divide dough into 4 equal portions.
Roll each piece into a very thin round.
Don't worry about an uneven shape.
Transfer to baking sheet, brush with
beaten egg. Sprinkle with sesame
seed or other topping. Prick dough
well with a fork. Bake at 425 degrees
for 10 to 15 minutes. Break into
pieces for serving.°
Rhea Hamilton -Seeger, in addition
to working as advertising production
manager for The Rural Voice, serving
as deputy reeve of West Wawanosh
Township (Huron County), and
raising two children, is a skilled cook
and gardener. Any questions about
recipes or gardening should be
addressed to her at The Rural Voice.
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FEBRUARY 1989 29