Real-not Frozen Custard-3-Ingredient ICE CREAMS; and an Ice-Cream float.

Coffee Ice Cream: All you need to make this for yourself are:

-3 Tbsp instant coffee (and a couple of Tbsp of water)
-1/2 can of condensed milk
-2 1/2 cups whipping cream

Beat until whipped, pour into a freezer safe container, then freezer for 3-6 hours. When it’s ready to come out of the freezer, use an ice cream scoop to spoon that creamy goodness into your favourite dessert bowl. Enjoy.

The second recipe comes from my Cook Book; and; while it has very little to do with actual survival; from my Survival blog.

Here’s what you need:

-8-12 cups fresh, clean snow
-1 tsp vanilla
-10 oz. sweetened, condensed milk

-what ever flavour you might wish to add.

And here’s what you do:

1.      Scoop your fresh, clean snow into a large bowl.

2.      Sprinkle vanilla, and then drizzle condensed milk all over as well. Fold all ingredients together and stir until they’re well-combined.

3.      If necessary, fold more snow in until you've achieved your desired consistency.

4.      Scoop into a bowl and enjoy!

5.    Store remaining (if any) snow ice cream in a freezer-proof container with a lid.

Looking for a tasty, festive, yet non-alcoholic drink to enjoy as a treat? Then you’re definitely going to want to check out this home made Italian cream float recipe They look and are absolutely delicious. The recipe only requires 4 or 5 ingredients. If you plopped these in front of your family for dessert, I'm guessing you’d be the hero of the day.

Here’s what you need to make one glass:

-1/2 cup Club Soda

-3 Tbsp fruit flavoured syrup

-1Tbsp half & half (coffee cream)

-3 ice cubes-standard size

-whipped cream/maraschino cherry, to top it off

Here’s what you do:

Add your ice cubes to the glass. Then pour club soda into the glass. Pour in 3 tbsp of your desired flavour combination of fruit syrup  into the soda. Just before you serve, pour the half & half into the soda mixture. This way, the cream with seep down and create a cool design as it falls. Serve will whipped cream and a cherry on top. I do encourage everyone to stir before gulping.©Al (Alex-Alexander) D.Girvan. All rights reserved.

BASIC, FRIED CHICKEN,

like all Chicken Recipes, should be considered Chinese Food; because, that is where chickens originated.

PAN FRIED Chicken

Ingredients:

Recipe makes 8 servings

 1 cup shortening

 2 cups all-purpose flour

 1 teaspoon salt

 1 teaspoon ground black pepper

 1 (2 to 3 pounds) whole chicken, cut into pieces

Directions:

Heat the shortening in a large, cast iron, skillet; over medium-high heat.

In a brown paper lunch bag, or in a cake pan, combine the flour, salt, and pepper. Put two chicken pieces at a time in the bag or pan and shake to coat; then place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

DEEP FRIED Chicken

Total Time: 2 hrs. 40 mins.

Prep: 15 min

Inactive: 2 hr

Cook: 25 min

Yield: 2 to 4 servings

Ingredients

2 chicken drumsticks, skin on

2 chicken thighs, skin on, bone in

2 chicken breasts , skin on, halved.

3 to 4 cups milk

2 1/4 cups sun flour, corn or canola oil, for frying

1 tablespoon plus 1 teaspoon salt

1 cup all-purpose flour

1 teaspoon cayenne pepper

1 egg, beaten

Directions

In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

1.   In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot.

2.   Pour in the milk and bring milk to a boil,

3.    Reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes.

4.    Remove the chicken from the milk, and place on a rack to cool. Allow pieces to sit until warm about 15 minutes; then pat dry using a kitchen towel.

5.   Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.

Meanwhile:

6.    In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

7.   In a medium bowl, beat 1 egg.

8.   Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken

9.   Then dip chicken into the egg to coat.

10.               Place the chicken back into the flour to coat for a second time.

11.               Repeat this method on remaining pieces of chicken.

Then Continue on:

12.               Gently drop each piece of chicken into hot oil.

13.               Allow the chicken skin to crisp and turn golden brown in colour, about 1 minute per side.

14.               Remove from the oil and transfer to a paper towel lined plate

15.               Serve immediately.

© Al(Alex, Alexander) D. Girvan. All rights reserved.

Hog Killing Time

Anyone who comes from an old-fashioned Canadian farm background remembers the varied activity at pig-slaughtering time. There was so much to do that the whole family joined in to help. The men, of course took care of the actual sticking and butchering, and the women prepared the sausages, bacon, and hams(fresh and cured), and put the chops down in lard. Nothing was wasted.

The pigs head simmered gently in a great pot with herbs and seasonings; then the meat and juices left to chill and turned into that cold jellied dish, head cheese. Ears were boiled, then dipped in crumbs and broiled to be eaten with a spicy devil sauce; tails were cooked for hours with sauerkraut and beer or wine; pigs feet were pickled, or maybe boned and stuffed with ground pork to make an unusual sausage. Even the fat was used and in the process of rendering out the lard you got great cracklings. You buy them at the store today in packages labelled pig skins but they don't taste anything like fresh cracklings.

What wasn't rendered to make fine lard for pastries was used to preserve the chops and pork steaks. In the old-fashioned process, these were cooked down slowly and packed into great crocks; then melted lard was poured over the meat. Stored in a cool spot, a deep cellar or spring house, the cooked chops and steaks would keep all winter. They needed only reheating and crisping for dinner.

Tools of the Trade: Include a boning knife, steak knife, steel, and meat saw-many meat cutters would also include a heavier butcher knife and a cleaver. 

Weather and Scalding Barrel

After the first good cold spell of the year was the time to butcher the hogs; it had to be cold enough to keep meat from spoiling but not cold enough to freeze the carcass. Utensils, knives, buckets, straining cloths, and barrels were gathered. The wood for the fires was cut and neighbours and friends were waiting. Butchering day started before daylight, a fire was built just to keep warm, and one was started under the scalding barrel and another iron kettle (often this was just another barrel [this step is now pretty much obsolete, as most people use a propane torch, instead of scalding and scraping).

Killing

Killing the hog was usually done with a single 22 calibre long rifle bullet between the eyes. A larger calibre was too destructive and just sticking inhumane, messy, and wasteful. Draw an imaginary line from the right ear to the left eye and a line from the left ear to the right eye. Where these lines cross is where you placed the shot. The job was usually given to an expert hand and for good reasons. There is a lot of "good eating" on a hogs head. One delicacy (which I do not recommend) is pig brains. Another reason was; a misplaced shot could just injure the animal and a 180 to 240 pound hog can be very dangerous.

Immediately after the hog was shot, it was bled. This was accomplished in more than one way. One way was to insert a knife about three inches behind the jaw on the left side of the neck and cut the jugular vein. Another way was to lay the animal on its back and find the breast bone. Insert a 6 inch or more knife pointing to the rear and parallel to the backbone, with an upward thrust sever the carotid artery.  The important thing was to bleed the animal within about two minutes of shooting it. If you waited too long the animals blood pressure could increase and a condition called "blood splash" could occur. It didn't ruin the meat but it did give it an unpleasing colour.

Scraping

After the hog was bled an incision was cut in the hind legs just above and back of the foot. The gambrel tendons in the back of the leg were stretched out and hooked to a hoist; in this way the hog could be lowered and raised in the barrel as needed. The water in the scalding barrel needed to be heated from about 165 degrees to "just below the point of boiling". If it was too hot it would set the hair and make it almost impossible to remove and if too cold the hair would not slip and could not be scraped—it helped to add just a little wood ash, to soften the water and loosen the hair

You judged the time by raising the hog and scraping a small section to see if it would slip or remove easily. It was important not to let the hog stay in the water too long or the hair would set and was almost impossible to remove. Small patches of hair were removed by pouring hot water on it and scraping

Some people made the mistake of using a scraping knife that was too sharp. The idea was to scrape it away, removing it roots and all, not shave it. After the scraping a very sharp knife could be used, Just in case some hair escaped the scraping. Today some people use propane torch

Head

Removing the head was next and this was done simply by cutting around the neck at the base of the head until the entire neck bone was rounded. It was finished by a quick and firm twist then set aside for later use.

Gutting

It was important to have your tubs ready for this operation. It was also the time when you came to appreciate the withholding of food from the animal for the last day or two. The idea was to open the entire gut cavity without puncturing the gut. A cut was made from from the crouch to the chin. With this done, and the tubs ready; the large intestine was cut loose at the anus and tied off with a string and the entire mass was allowed to fall into the tub. When this was done; the liver was removed and the gall bladder was carefully removed. The liver was usually eaten that night for supper or it was used to make liver sausage.

Here is where you find people differ in their eating habits.

Cutting the Carcass

When the carcass was clean inside and out it was time to cut it into usable pieces. This was usually done with the equipment at hand—butcher knife and a chopping axe. At the same time the sausage making operation was started and the lard pot was going. The lean trimmings went in the sausage mill and the fat went into the lard pot. The lard pot was started while the hog was still hanging; with the fat from the inside cavity around the intestines or leaf fat. This is also where you get cracklings. The axe was used to cut the hog down the middle into halves. In the old days, they just cut down the back bone on each side, staying as close as they could. You got some good meaty backbones and a nice thick piece of fat back. Nowadays it is cut in half using a saw and the loins are removed whole.

The hams and shoulders are removed at the joints and you have the middling or side meat left. Separate the ribs from the side meat.

Lard

Making of lard was in many ways the most important chore of the day and required careful attention to detail. This was an art that you could become known for and your expertise was on demand on killing day. In fact, messing this job up could make you very well-known also. The lard barrel (and therefore major meat supply) could go very rancid before the winter was over if the job wasn't done right.

As mentioned before, the lard pot was started early in the operation. A slow fire was built out of small sticks of wood so the temperature could be controlled. The first thing into the pot was a small amount of leaf fat from the gut cavity. This was the most pure and easiest to render. As the leaf fat began to render, the other fat was added slowly and the heat was increased until a slow boil was achieved. Cooking the lard took a couple of hours or more and it had to be stirred constantly with a large wooden paddle. If you were a kid, this was a good time to be somewhere else.

The temperature of the fat should be kept at about 212 degrees. As the water evaporates the temperature will rise but it should be controlled. This is where the small sticks of wood came into play. In much the same way as when baking bread, they could be added as needed or could be raked away if the pot became too hot.

The rendering process was complete; when the cracklings turned brown and floated to the top. When the pot quit boiling and the water had evaporated out of the fat, it was time to strain the liquid fat through several layers of cheese cloth into your lard bucket, chop, or steak barrel. As the pure lard set; it was stirred until it became creamy. If you had not left too much lean on the trimmings or scorched the fat while cooking you now had a supply of pure lard that would meet your needs hopefully until next winter at "Hog Killing" time"

Farm people who raise their own pigs know what wonderful eating they provide. As it has so often been said, the Canadian hog is good from snout to tail. Not only is the entire animal delicious, the meat of the pig also lends itself to many variations in cooking and saucing: the number of sauces for spareribs alone would fill a book. Here are a variety of ways to prepare the popular cuts.

Selection of Pork

Good quality pork is grayish pink, changing to a delicate rose in older animals. The flesh is relatively firm, fine-grained, well-marbled, and covered with firm white fat. Fresh pork must be thoroughly, but not over cooked.

Note: Since pork has never been knighted in Europe and cannot be by the United States there is no Sir Loin. This could be, at least one reason why, there is no such thing as the sirloin pork chops; we now see advertised in many of our American based supermarkets and on the so called integrated market.

Cow Beef, Man's Meat, Or Is It?

That would depend largely on whether or not the cow was from the BOVINE family and what condition the "cow" was in before being killed.

Bison are Beef Cattle

So are Long Horns

For several years,they were the only beef, other than the Bison. to be found in the United States.

Buffalo, (buffalo are found only in Africa and some parts of Asia) also belong to the bovine family. They are beef cattle, and so; buffalo meat is beef.

 Bison are bovines and the meat is technically beef but often much better.

Would you call them all Prime beef?

Those of you that trust our politicians and government institutions, believe in free trade, love the local Safeway or other supermarket and think all meat comes wrapped in plastic may want to stop reading about here.

The name meat is given generally to all edible flesh of animals used for food. The name beef is used for flesh of adult bovine or cattle, veal for the flesh of calves, unborn to about two months of age, pork for flesh of swine, mutton for the flesh of adult sheep and lamb for the flesh of sheep from six weeks to one year old. The flesh or muscle consists of fibres held together by connective tissue. Muscles that are used most are toughest. Muscles become tougher as an animal matures.

©Al Girvan 1990

Canadian Style Beef Stew en Casserole

Cut 11/2 lbs lean beef in 1-inch cubes and brown the cubes on all sides in a skillet in 1/4 cup butter. Transfer the meat to an earthenware casserole. In the skillet sauté until golden 8 small onions. Transfer the onions to the casserole. To the skillet add 3/4 cup tomato paste and 2 cups water. Bring the sauce to a boil and pour it over the meat and onions. Cover the casserole and simmer the stew over moderate heat for 11/2 hours. Add 2 carrots thickly sliced on a diagonal, 2 potatoes quartered, salt, and pepper to taste and 1 tsp. cinnamon. Cover the casserole and cook 30 to 35 minutes longer, until meat and vegetables are tender. Serves 4.

Deep Fried Chicken My Way--With a Touch of Class

**** My Fried Chicken***


This is my own personal recipe, and until now, a secret, even from my wife and kids. At the time I developed it I had not studied much of American cooking history and was still very impressed by the Kentucky Fried Chicken advertising. The real secret is not the spices used but marinating the chicken in buttermilk for a long time—NOTE the spices are very similar to Chinese five spice. For two to four chickens and sometimes up to six depending on size use:

½ tsp. ground ginger ½ tsp. paprika

½ tsp. thyme ¼ tsp chilli powder

¼ tsp. oregano ½ tsp. celery seed

¼ tsp. basil 1 tsp. salt

½ tsp. onion powder ½ tsp. coriander

½ tsp. garlic powder ½ tsp coriander

½ tsp. curry powder ¼ tsp. cumin

¼ tsp. cayenne pepper 2 cups buttermilk

½ tsp. black pepper

¼ tsp. white pepper

In a bowl, combine the first seventeen ingredients; then add the buttermilk, mixing thoroughly. Pour the batter over chicken pieces and marinate at least twenty-four hours and up to five days.

Now mix another 4times the above dry ingredients and add:

3/4 cups all purpose

whole wheat flour 1/4cup cornstarch

1. Dredge the marinated chicken pieces in the dry herb/flour mixture.

2. Fry dredged chicken in a large skillet with hot peanut-oil @375 F. Once chicken has reached a golden brown colour, finish cooking in the oven.

3. Or it may be deep fried at the same temperature.

Gourmet Fried Chicken

No. 1

1/2 tsp. white pepper

1/2 tsp. black pepper

1 tsp. ground ginger

1 tsp. oregano

1 tsp. thyme

1 tsp. salt

1 tsp onion powder

1 tsp. celery seed

1 tsp. Paprika

1 tsp. dried parsley

1 tsp. Poultry seasoning

2 tbsp. powdered chicken broth

1/3 cup corn starch

1/3 cup flour

1/3 cup fine bread crumbs

2 Frying chickens cut up

!. Combine first fifteen ingredients in shallow roasting pan or plastic bag.

2. Dredge chickens in seasoning mix. Let stand at least 10 minutes.

3. Dredge again.

No. 2

1 chicken, cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.

! Tbsp. curry powder

1/2 tsp. allspice

OR

Fines Herbes mix:

1 tsp. minced tarragon

1 tsp. minced chervil

1 tsp. diced chives

1 tsp. minced parsley

PLUS

1-2 cloves garlic, crushed and finely minced

1 tsp. cayenne pepper (more or less to taste)

1 egg

1 cup flour

Salt and pepper to taste

In a bowl, mix chicken with salt, pepper, spices, garlic chilli, egg, and 2 tablespoons of water. When thoroughly combined, blend in flour, using your hands, Keep mixing until most of the flour is blended with the other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; It should be dry but not powdery and not too wet-it has to adhere to the chicken.

No. 3

1/2 tsp salt

1/2 tsp. basil 1/2 tsp. thyme

1/2 tsp oregano

1 tsp. ground ginger 2 tsp. garlic salt

3 Tbsp. Msg. (optional)

1 Tbsp. celery salt

1 Tbsp. black pepper

1 Tbsp dry mustard

4 Tbsp paprika

2 cups plain flour

Dried bread crumbs (commercial)

2 eggs

Chicken pieces (your choice) Vegetable oil

Mix all ingredients together, in a large bowl, except for bread crumbs, eggs chicken and oil. Put bread crumbs in a shallow bowl. Now begin to dip the chicken pieces in egg, one at a time, making sure they are well covered in egg. After you dip a piece of chicken, immediately turn them over in the bread crumbs, making sure they are well covered in the spice mix.

Canadian Chicken, Béchamel – The American Maryland Style

This is, truly,

A time honoured French

And French Canadian method of preparing chicken.

1. Disjoint chicken, leaving breast whole.

2. Season, each piece of chicken with salt and pepper, dip in flour, beaten egg and soft crumbs and place in greased pan.

3. Bake, uncovered in moderate oven (350 F.) from 40 to 45 minutes, basting frequently with 1/2 cup of fat melted in 1/4 cup hot water.

4. When the chicken is done, make a Béchamel Sauce from the fat left in the pan.

a. Stir in 2 Tbsp. of flour to make a roux, cook 1minute.

b. Slowly stir in 1 cup chicken stock and 1 cup milk or cream.

c. Cook until thickened.

5. Add button mushrooms, if desired. Serve the chicken with the sauce poured around it. Serves 6.