Grandma Shumey's Pork or Chicken and Potatoe Casserole

I am using this new stoneware cooker just cause it is new and has a lid.I usually use my large low corning ware pan. I spray it with Pam first.



Here I am browning a pork shoulder chop and some chicken patties I made up with ground chicken, an egg and breadcrumbs and Montreal Chicken spice (from Costco) and salt and pepper.

In a little olive oil, brown the meat on both sides then throw in the onions.
While the meat is cooking, ready your other ingredients.

You need a can of mushroom soup, a can of sliced or button mushrooms, and a pork or chicken gravy mix ( besides your pork chops or chicken meat) and potatoes sliced lengthwise. I used five small ones today.

Lift the meat out when it is browned and continue to saute your onions.
Then open your can of mushrooms . Do not drain!


After the onions have fried up a bit, dump in the can of mushrooms, juice and all.




I add the mushroom soup on top of the onions and mushrooms


After adding the soup, I fill the can with water and add my pork gravy mix to it.



With the meat underneath, I have layered on the potatoes which have been sliced in eighths lengthwise in order to cook more rapidly.




I just stir in the mushroom soup until it is mixed up. Don't worry if the soup is lumpy. It will all cook down by the end.


Pour your soup and mushroom onion mixture over the potatoes and meat.

A large 9x12 pyrex works just as well. If there isn't enough liquid, you can add another 3/4 cup or so of water ...just so the spuds get cooked. I have a lid for this cooker, but usually cover the pan with tinfoil if I am using a low pyrex , french white or corning-ware pan. It may boil over in the later stages of cooking, so keep an eye on it after thirty minutes. It should be deliciously tender in one hour with all the potatoes cooked and the gravy rendered down. You can lift the tinfoil or lid off for the last 15 minutes or so, if it wants to boil over or has too much liquid.This is great served with a green salad and a side of cauliflower. Enjoy! We always loved coming to Grandma Shumeys and having the aroma of this casserole greeting us at the door. Of course she served it up with a side of perogies and canned corn for the kids!Enjoy...any questions, give me a comment or a call.

Here it is, 60 minutes later...note that the liquid has reduced

oh-oh...someone smells dinner...

On my plate with a salad of sorts, and cauliflower and applesauce..mmm...good!

Enjoy!





"The Creator"

Margo's Gingersnap dunkers

This recipe makes a nice big batch of cookies that are the best when hot or when dunked in a hot cup of tea...as they do go crispy hard in no time flat. That in no way has deterred me from eating most all of them with my tea at lunch or after dinner.
What brought me to gingersnaps was the fact that I have more than two cartons of molasses kicking around from Emil's party last summer when I baked the beans. For that matter, I have quite a few packages of beans left over also. Any other molasses recipes would be greatly appreciated! In the meantime,here is MArgo's recipe for gingersnaps. She makes them with real butter and I used margarine. MAybe they are softer if they are made with butter. I don't know. She sometimes uses less butter and a little oil in its place.
You can roll them in balls and in sugar then either flatten with a fork, or just leave them to melt into a cookie in the oven. I baked some for twelve minutes and the rest for 10 minutes. I was trying for the chewy centres. Yes, they were chewy when hot, but once cooled, they were all rock hard. The good news is that one dunk in hot tea and they melt in your mouth!



Roll little balls about the size of a walnut and then roll in granulated sugar

Bake ten to twelve minutes. Do not over bake

Yum yum...eat it hot from the oven or dunk them in your coffee or tea.

Here is the recipe:

Margo's Gingersnaps

3/4 cup butter or margarine or a little less butter and oil, instead

Cream in 2 cups of sugar

Stir in:

2 well beaten eggs

1/2 cup molasses

2 tsp. vinegar

Sift and add while stirring

3 3/4 cups flour
1 1/2 tsp baking soda
2-3 tsp ginger ( could add some frsh grated ginger as well)
1/2 tsp cinnamon
1/4 tsp. cloves

mix till blended. Roll into 1" balls and roll in sugar.
Either flatten or leave whole, then bake for twelve minutes or less. Do not overcook!
Bake at 350*
Enjoy... I did!


"The Creator"

Touchstones Museum,Nelson BC

A Virtual tour of the Doukhobor Textiles Exhibit is now on our website!
Celebrating 100 years of Doukhobor Settlement in British ColumbiaThis is the Web component of a physical exhibit which was on display at Touchstones Nelson between November 15, 2008 and January 18, 2009.
Check it out at http://www.touchstonesnelson.ca/exhibitions/virtual_exhibitions.php


"The Creator"

Correna and Joe's trip and a surprise

Thank-you to Joe and Correna for the incredible photos!!


These are various photos that Correna sent from their amazing trip to Peru to trek the Incan trail into Machu Pichu. After a visit to the Sacred Valley and Lake Titakaka, they went on to Equador to travel around the Galapagos Islands in order to catch the shots of animals and birds that we never get to see, and some, like the big turtle, are on the verge of extinction.


Here is the start of the hiking trail... to Machu Pichu

As you can see, the mountains aren't too forgiving...I think that little white line behind Correna is the trail they just hiked up.


If you weren't going down the Inkan steps , you were going up the Stinkin steps!


Maybe those Incans had longer legs...look at the size of the stairs!

Going down...



Your first view of MAchu Pichu from far above it ( This is where their trek culminated)


Machu Pichu in all of its glory

Taken at the beginning of the Galapagos part of the trip on Rabida Island... don't back up too much!



Taken in the Galapagos Islands...a beautiful shot, Joe of the Blue footed Boobie

Below , Marine Iquana sharing the rock with a Nasca Boobie bird.

beach of sea lions that Correena and Joe walked through (her towel that she sat on for the morning is just outside of the picture frame)

Lonesome George (last of the Pinta tortouises) at the Darwin Research Station on Santa Cruz

Island. He is over 90 years old, I think she said.

Marine Iquana with Galapagos Oyster Catcher birds

Oh look.... a Polar Bear!!!!

No, these weren't taken in the Galapagos Islands, these beautiful shots were taken by my friend Bobby, when she did a special trip to Churchill MAnitoba to see the biggest bear in the world.. amazing also, so I thought I'd add them to the collection! Thanks Bobby for the fabulous photos!

Hard to believe they could be dangerous at all. Looks like you could nuzzle noses with him!

Look at this guy...could be lying down in the snow.

Bobby said that one was quite entertaining, scratching himself and just showing off for everyone. when they lie on their back, they roll their whole rump over first , in order to stand up... She said it looked quite impossible, but they are so massive, I guess that is how they do it best.

Bobby said that a huge storm blew in and even the ice trekker machine they were in, got into an accident. She was very lucky to see these beautiful animals that are losing their ice habitat every year. She said that she watched a bear lying flat out on her stomach and stretching her front paws out to test the thickness of the ice ,before advancing onto it. Bobby was thrilled to see them in their natural habitat...whats left of it.

Hope you enjoyed the trip this morning... Have a beautiful Sunday!

"The Creator"