Saint James Anglican Church

Joseph Howe Drive at the Armdale Rotary, Halifax, Nova Scotia, Canada             


SAINT JAMES

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Copyright to the individual images is retained by the individual parishioner. The contents of this web site may not be duplicated, altered, or reproduced without the written permission of St James Anglican Church. Every effort is made to provide information which is relevant and as complete, up-to-date and accurate as possible. However St James Anglican Church cannot be held responsible to users of the information or any other person for any errors or omissions, or for any losses, costs or claims which arise as a result of relying on such information or advice.

 

Mothers' Union - Recipes Shared

The St. James Mothers' Union Recipe Book Copyright © 2003

Recipes Shared - download complete book (pdf)

 

Appetizers, Dips, etc.

Melon and Ham Gondolas

Mock Angels on Horseback

Million Dollar Relish

Nacho Dip

Salmon Pâté

Smoked Fish Pâté

Hot and Creamy Swiss Almond Spread

Tuna Dip

 

Melon and Ham Gondolas

Muriel J. Upton

˝ large ripe Honeydew melon

6 wafer-thin slices of smoked ham

black pepper

juice of a lemon

 

Chill melon and cut into six strips lengthwise.  Remove seeds and skin.  Place one piece of melon on each slice of ham, wrap them up and sprinkle with lemon juice and freshly ground black pepper.  Serve garnished with lemon wedges.  Serves 6.

 

 

Mock Angels on Horseback

Doreen Wong

1 lb chicken livers                 barbecue sauce

12-15 rashers bacon               toothpicks

 

Wash livers.  Remove any fat and connecting tissues to separate livers.  Cut bacon rashers in half with a slanting cut, or thirds for small livers.  Brush livers with barbecue sauce, or sprinkle with salt, pepper, and chopped parsley.  Wrap each liver in bacon and secure with a toothpick.  Bake on sheet at 375o for 30 minutes.

 

 

Million Dollar Relish

Adelaide Lawrence

6 lbs cucumber                             2 lbs onions

 

 

Cut up and put through food chopper.  Cover with brine of 1 cup salt to 1 gallon hot water and let stand overnight.  Drain well and add:

 

 

1 green pepper, finely cut            1 tsp turmeric powder

1 red pepper, finely cut            2 tsp mustard seed

1 quart vinegar                           6 cups white sugar

1 tsp celery seed

 

Bring to a boil and thicken with 3 tbsp cornstarch.  Remove from heat and bottle.

 

Nacho Dip

Dawn Harvey

250 g cream cheese

250 mL sour cream

3 cloves garlic (chopped fresh or bottled)

˝ cup each: cubed tomato, green pepper and onion

1 cup salsa (medium)

1 cup grated medium cheddar cheese

 

Whip together softened cream cheese, sour cream, and garlic.  Spread in a deep dish.  Cover with tomato, green pepper, and onion.  On top, spread salsa and finally the grated cheese.  Refrigerate for about 2 hours.  Serve with nacho chips.  (Do not heat.)

 

Salmon Pâté

Dawn Harvey

two 213 g cans sockeye salmon (drained & deboned)

one 250 g pkg cream cheese, softened

small onion (finely chopped)

˝ tsp dried dill weed or 1 Tbsp chopped fresh dill

fresh or dried parsley

˝ cup chopped pecans

 

Mix all ingredients except parsley and nuts; shape into a ball.  Combine parsley and nuts, and put around salmon ball.  Serve with crackers.

 

Smoked Fish Pâté

Mary Anne White

 

4 smoked mackerel fillets

juice of 1 lemon

125 g of cream cheese (softened)

200 g butter (melted)

pepper, to taste

                                   

Skin and flake the mackerel. Place in a blender or food processor with the lemon juice, cheese and butter. Add pepper. Blend to a puree. Turn into a suitable sized serving dish and chill for several hours. Remove from refrigerator about ˝ hour before serving. Garnish with lemon and/or fresh dill. Serve with bread or crackers. Keeps for several days, if refrigerated.

 

Hot and Creamy Swiss Almond Spread

Prep time: 7 minutes  Baking time: 15 minutes

Hazel Duncan

1 pkg (250g) light Philadelphia brand cream cheese (softened)

1˝ cups grated light Swiss cheese (325 mL)

1/3 cup Miracle Whip light dressing (75 mL)

1/3 cup sliced almonds toasted (75 mL)

2 Tbsp chopped green onion (30 mL)

 

Heat oven to 350o.  Combine all ingredients; mix well.  Spoon mixture into a deep 2 cup (500 mL) oven proof casserole dish.  Bake 15 minutes, stirring after 8 minutes.  Serve warm with vegetables and crackers.  Garnish with toasted, sliced almonds if desired.  Makes 1˝ cups (375 mL).

 

Tuna Dip

Betty Whatley

 

one 8 oz pkg cream cheese            3 Tbsp ketchup

one tin tuna                               3 Tbsp mayonnaise

                                                                       

Cream cheese thoroughly and add other ingredients, mixing well.  This dip can be used with veggies, crackers, and chips.