Saint James Anglican Church

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


SAINT JAMES

 Welcome
 Worship Services
 Rector's Page
 Contact Us
 

THIS WEEK       

 Readings

 Hymns

 

THE CHURCH

 Stained Glass Windows 

 Chapel & Columbarium

 History

 
Copyright & Disclaimer

All rights reserved.

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)

 

Main Dishes

Baked Fish Creole

Beef or Lamb Curry

Beef Stew

Beef Stroganoff

Bev’s Shepherds’ Pie

Cheese Soufflé

Chicken Cacciatore

Chicken Curry

Chili Con Carne

Fried Peas Rice

Ginger Pork Stew

Hamburger Loaf

Lebanese Chicken with Lemon and Garlic

Pork and Tofu

Potato Scallop

Savory Shepherds’ Pie

Spaghetti all’Amatriciana

Steamed Halibut

Stuffed Pork Tenderloin

Twice-Baked Potatoes

Zucchini Vegetable Curry

 

Baked Fish Creole

Hazel Duncan

 

2 lbs fish fillets, fresh or frozen

2 Tbsp thinly sliced onion

2 Tbsp chopped green pepper

2 Tbsp chopped mushrooms

1 cup canned tomatoes

2 tsp lemon juice

few grains dry mustard

few grains oregano

few grains pepper

1 tsp salt

 

Place fillets in lightly greased baking pan.  Put remaining ingredients in a saucepan and simmer until tender (about 10 minutes.)  Pour the sauce over fish.  Bake at 450o, allowing 10 minutes per inch of thickness of fresh fish, or 20 minutes per inch of thickness of frozen fish.  The fish is cooked when it flakes easily when tested with a fork.  Makes 8 servings.

 

Beef or Lamb Curry

Nora Mal

 

1 kg boneless beef or lamb            ¼ tsp black pepper

    (cut in small pieces)  ¼ tsp paprika

4 medium onions               ¼ tsp cumin powder

2 tomatoes                                1 tsp salt

1 tsp garlic powder              3 large spoons olive oil

¼ tsp ginger powder              Fresh coriander leaves

1 tsp curry powder              1 cup water

 

 

Fry onion in oil until soft.  Add tomatoes, chopped in small pieces, and add remaining ingredients, except beef.  Stir it well.  Add cut-up beef and stir well.  Fry for 5 minutes, then cook on Medium stove heat for 45 minutes or in a 400o for 45 minutes.  Garnish with fresh coriander.

 

If you like thin curry, mix in 1 cup of water before putting it in the oven or on the stove to cook. 

 

Beef Stew

Mary Anne White

 

2 kg beef stewing meat cut into small pieces (1 to 2  

     cm in each direction)

½ cup flour

1 tablespoon barbecue seasoning or pepper

cooking oil

large can tomato juice (about 1 L)

1 cup ketchup

1 ½ cups water

1 teaspoon savory

1 teaspoon oregano

½ teaspoon thyme

3 tablespoons Worcestershire sauce

3 large onions (pealed and chopped in small pieces)

5 large carrots (pealed and chopped in small pieces)

3 large pieces celery (chopped in small pieces)

8 potatoes (chopped in small pieces)

 

 

You’ll need a very large pot. Put the flour in a clean plastic bag. Add barbecue seasoning or pepper to the flour, and add about 1/3  of the meat.  Shake to coat the meat.  Put enough cooking oil in the pot to cover the bottom, and turn the element on to "medium".  Add the meat that has been coated, and brown it.  When brown, put that meat in a bowl, coat more meat and brown it.  Continue until all the meat has been browned, adding more cooking oil if the meat sticks to the pot. 

 

When all the meat is browned, scrape up the brown bits off the bottom of the pot, add the tomato juice, ketchup, water, savory, oregano, thyme, Worcestershire sauce and meat.  Turn heat up to medium high until it is boiling, and then turn down to medium-low to keep it simmering for 2 hours.  After this time, add vegetables and cook for another hour or until the vegetables are tender.  Serves 6 to 8.    

 

Beef Stroganoff

Irene Spargo

 

1½ lbs round steak (cut into bite-sized pieces)

¼ cup diced onions

10 oz can of cream of chicken or mushroom soup

¼ cup water

1 can mushrooms

1 carton sour cream

 

 

Brown steak in butter, then add onions and brown.  Add salt and pepper to taste, soup, and water.  Simmer 40 minutes or until tender.  Add mushrooms; stir in sour cream just before serving.  Serve over rice or noodles.

 

 

Bev’s Shepherds’ Pie

Bev Wentzell

2 cups peeled potatoes            ½ tsp celery salt

2 Tbsp parmesan cheese  2 Tbsp chopped onion

1 lb lean ground meat     1½ cups frozen mixed

2 cups water                                          vegetables

1 Tbsp flour                               1 cup sliced mushrooms

 

Cook potatoes in lightly salted water until tender.  Drain, reserving 3 Tbsp water.  Mash potatoes with reserved cooking liquid until fluffy; add parmesan cheese.  Set aside.  Stir-cook meat in a frying pan, combine water, flour, and celery salt in a jar and shake well.  Pour into frying pan, add onion, and cook for 3 minutes.  Add vegetables, return to a boil, and cook for 2 minutes.  Stir in mushrooms and browned meat.  Place in a casserole dish and cover with potatoes.  Bake at 375o for 30 minutes until potatoes are brown.

 

Cheese Soufflé

Muriel J. Upton

 

½ oz ( 1 Tbsp) margarine                      1 tsp grated onion

½ oz (1 Tbsp) all-purpose flour            2 large eggs

½ cup milk                    ½ tsp dry mustard

¼ 2 oz (¼ cup) cheese

dash of salt, pepper, and cayenne

 

 

Melt margarine in saucepan, add onion, and cook slowly so as not to brown.  Mix in flour; stir over low heat for 3 minutes.  Remove and add seasonings, mustard to stir in milk.  Mix in egg yolks and grated cheese.  Whisk egg whites stiffly and fold into mixture using metal spoon.  Pour into prepared greased soufflé dish and cook at 420o for 40 minutes until lightly browned.  Serve at once.

 

Chicken Cacciatore

Hazel Duncan

 

¼ cup olive or salad oil

3 medium onions (chopped)

1-2 chickens (3 lbs each)

or 6-7 chicken breasts

1 tsp salt

1 tsp basil

½ tsp oregano

¼ tsp pepper

2 cloves garlic (minced)

1 bay leaf

2 cups Italian canned tomatoes (not drained)

½ cup dry red wine, Italian vermouth, or sherry

1 green pepper (cut in slivers)

1 Tbsp olive oil or salad oil

 

Heat ¼ cup oil over medium heat in a cast iron frying pan, add onions and stir until light gold.  Remove to a 3-quart casserole with a perforated spoon, draining off fat.  Cut chicken into serving pieces and brown in fat remaining in pan.  As pieces brown, place them over onions in casserole.  When all are done, stir in the 6 seasonings until the whole is well blended.  Add tomatoes and wine.  Cover and cook in a 300o oven or over low heat for 1 hour.  When ready to serve, sauté the green pepper in the Tbsp of oil over medium heat, then scatter it over chicken if desired.  Serves 6 to 8.

 

Chicken Curry

Nora Mal

12 chicken thighs (skinless)           

3 medium onions (chopped small)

1 tomato (chopped)

½ tsp garlic powder

¼ tsp ginger

1 tsp curry

¼ tsp paprika

¼ tsp (or to taste) black pepper

¼ tsp (or to taste) cumin

1 tsp (or to taste) salt

3 Tbsp olive oil

fresh coriander leaves (cut up in small pieces)

1 cup water

 

Fry chopped onion in olive oil, then add tomato and stir well.  Add spices and again stir well.  Add chicken thighs to the fried ingredients and mix well.  Stir frequently while cooking on Medium heat or in a 400o oven for 45 minutes.  Garnish with fresh coriander.

 

For a thinner curry, add 1 cup of water before cooking for 45 minutes.

 

Chili Con Carne

Betty Whatley

 

3 Tbsp fat (oil)                            1/8 tsp cayenne

1 large onion (chopped)            1 bay leaf

1 green pepper (chopped)            1 Tbsp chili powder

1 lb chopped beef                  1 clove garlic (mashed)

9 oz can tomatoes                       1 tsp salt (optional)

10 oz can tomato soup            14 oz can kidney beans

½ tsp paprika

 

 

Heat fat in skillet.  Add onion, green pepper, and meat.  Cook until brown, stirring occasionally.  Add next 6 ingredients.  Cover.  Simmer about 1 hour, stirring occasionally.  Add more water if mixture gets too thick.  Combine garlic and salt; add with beans to meat mixture.  Heat.  Makes 6 servings.

 

Fried Peas Rice

Nora Mal

 

2 cups Basmati rice                         4 whole cloves

1 big onion (chopped small)       4 black peppercorns

1 cup peeled peas                       2 sticks cinnamon

1 tsp cumin seeds                     4 green cardamom

1 tsp salt                                         1 black cardamom

2 Tbsp olive oil         1½ cups hot water

 

 

Put 2 serving spoons of olive oil in a pot.  Add chopped onion and fry until soft.  Add all above ingredients to the fried onion and stir well.  Add 2 cups water (or 1½ cups hot water.)  Cook on High heat for 10 minutes.

 

Ginger Pork Stew

Doreen Wong

1 lb boneless pork shoulder or butt

flour

1 cup chicken broth

2 Tbsp Soya sauce

1 clove garlic (minced)

1 Tbsp sherry

1 tsp sugar

1 tsp ground ginger or 1 Tbsp fresh chopped ginger

¼ cup green onions (sliced for garnish)

 

Cut pork into 1” cubes and dredge in flour.  Brown quickly in oil.  Place meat and remaining ingredients in saucepan (except green onion).  Cover and simmer 2 hours until tender.

 

Hamburger Loaf

Irene Spargo

2 lbs lean hamburger

2 eggs

½ cup carnation milk (not diluted)

1½ - 2 cups bread crumbs

1 pkg (envelope) dry onion soup mix

1 Tbsp prepared mustard

1 tsp oregano

½ tsp garlic powder

1 tsp steak spice or sauce

 

 

Mix together and put in loaf pan.  Spread with ¼ cup ketchup.  Bake at 350o for 1¼ hours.

 

Lebanese Chicken with Lemon and Garlic

Dawn Harvey

4 lb chicken pieces (1.8 kg)               1 Tbsp cinnamon

5 cloves fresh garlic                            2 tsp paprika

2 tsp salt                                               1 tsp seasoned

1 cup lemon juice                                  black pepper

¼ cup vegetable oil                                 ¼ tsp cayenne

                                                                             pepper

Trim fat and some skin from chicken; cut into serving-sized pieces.  Crush garlic with salt until paste-like (may use mortar and pestle).  Combine in bowl with lemon juice, vegetable oil, cinnamon, paprika, black pepper, and cayenne pepper.

 

Place chicken in two 9” by 13” glass pans; pour marinade over chicken.  Cover and refrigerate for at least one or up to eight hours.  Place cold marinated chicken (covered loosely with foil) in cold oven.  Bake at 350o for one hour, turning once.  Serves 8 people.

 

Pork and Tofu

Doreen Wong

1 lb ground pork

1 lb firm tofu (cubed)

4 tsp Hoisin Sauce

¼ cup sherry

½ cup water

1 small can sliced water chestnuts (drained)

6 dried Chinese mushrooms (black)

1 small dried red chili pepper (crumbled)

1 Tbsp light Soya sauce & cornstarch

1 tsp salt

 

Soak Chinese mushrooms in hot water to soften.  Rinse and squeeze out water.  Slice thinly.  Fry ground pork so it is crumbly.  Mix all ingredients together (except Soya sauce and cornstarch).  Simmer for 20 to 30 minutes.  Thicken with cornstarch and Soya sauce made into a light paste.

 

Potato Scallop

Irene Spargo

 

12 potatoes (thinly sliced)            3 cups chicken stock

3 onions (chopped)                      salt and pepper 

1/3 cup butter                           

1/3 cup flour                             

 

 

Make 3 cups chicken stock from 2 cans + water. Melt butter.  Add flour and whisk in stock.  Cook until thick and pour over potatoes.  Bake at 350o for 50 minutes or until potatoes are tender.

 

Savory Shepherds’ Pie

Laura Sharples

1 lb ground beef

¼ cup onion (chopped)

¼ cup green pepper (chopped)

1 can (10 oz) vegetable soup (undiluted)

¼ tsp salt

dash of thyme

seasoned mash potatoes

 

Brown beef in a pan.  Cook onion and green pepper until tender.  Stir in soup, salt, and thyme.  Spoon into casserole dish and cover with mashed potatoes.  Bake at 425o for 15 to 20 minutes.  Serves 4.

 

 

Spaghetti all’Amatriciana

(Pasta with Onion and Bacon)

Rhiannon Fitzsimmons

 

½ cup bacon (diced)

1 small onion (diced)

1 28 oz can plum tomatoes

     (drained and lightly crushed)

1 lb uncooked spaghetti

Salt and pepper to taste

Parmesan cheese (grated)

 

 

Place bacon in a medium skillet over medium heat.  Cook, stirring, until the meat becomes crisp (approx. 10 minutes.)  Remove from pan with a slotted spoon, leaving the fat in the pan.  Add onion and cook, stirring, until brown.  Turn off heat for one minute (this reduces spattering) then add tomatoes.  Cook on medium-high, stirring occasionally, about 10 to 15 minutes, until mixture becomes saucy.

 

Meanwhile, cook pasta until it is tender but firm.  Drain it, toss it with the sauce, then top with the bacon and Parmesan cheese.

 

Steamed Halibut

Muriel J. Upton

Halibut cutlets – steam 6 minutes with a squeeze of lemon juice and orange strips over top.

 

In bottom pot of steamer, put water, fresh dill, bay leaf, 3 cloves, and fresh thyme.  Bring to boil and put past in to cook.

 

In third level of steamer, put cut red pepper, zucchini, and small yellow squash.  In top level, put fish to steam 6 minutes.

 

Strain herb liquid and use for sauce by adding 1 Tbsp of cornstarch to thicken.

 

Arrange greenish pasta on a plate, then fish and vegetables on the other side.  Decorate with fresh lemon thyme.  Pour sauce over and serve.

 

Stuffed Pork Tenderloin

Muriel J. Upton

2 pork tenderloins                          1 Tbsp maple syrup

            (about 10 oz each)                         2 tsp Soya sauce

1/3 cup tomato sauce         1 Tbsp vegetable oil

1 Tbsp coarse cracked pepper   2 Tbsp butter

¼ cup chicken stock                            (melted)

 

Stuffing:

¾ cup chopped broccoli

2 Tbsp water                             

¾ cup bread crumbs

1/3 cup chopped walnuts

 

Trim fat from tenderloins.  Cut each lengthwise to open flat, making extra slashes in thickest meat, but do not cut through.  Set aside.

 

Mix stuffing – In two cup measure combine broccoli with water.  Cover with vented plastic wrap and microwave on High for 1 minute.  Drain and mix with bread crumbs, walnuts, and butter.  Stuff each tenderloin and tie tightly in several places with string.

 

Combine 1 Tbsp of the tomato sauce, maple syrup, and Soya sauce; spread over each stuffed tenderloin.  Roll in cracked pepper.  Heat browning skillet on High for 5 minutes.  Add oil, then tenderloins, and microwave on High for 4 minutes.  Rearrange meat (turn over); cover with wax paper and microwave on High for 4 minutes longer or until meat is no longer pink when cut in centre.  Remove and let stand 5 minutes.  Cover with foil.

 

Add remaining tomato sauce to pan drippings along with chicken stock.  Microwave on High 1½ minutes until bubbly.  Remove string from meat.  Slice and serve with sauce spooned over.

 

 

 

 

 

Twice-Baked Potatoes

Rhiannon Fitzsimmons

2 large baking potatoes             1/8 tsp salt

            (scrubbed & pierced)            dash of pepper

2 Tbsp butter                             ½ cup shredded cheese

2-4 Tbsp milk                             2 tsp chopped chives

 

Bake potatoes 1 to 1¼ hour at 375o.  Cut lengthwise in half; scoop insides into a medium bowl, leaving a ¼” shell in skin.  Increase oven temperature to 400o. 

 

Mash potatoes.  Add milk in small amounts while beating (amount needed varies).  Add butter, salt, and pepper.  Beat until light and fluffy.  Stir in cheese and chives.  Fill shells; place on ungreased cookie sheet.  Bake for 20 minutes.  Serves 4.

 

Zucchini Vegetable Curry

Nora Mal

 

1 full serving spoon olive oil

1 tsp cumin seeds

½ tsp turmeric or curry powder

¼ tsp paprika powder

½ tsp coriander powder

¼ tsp black pepper

½ to 1 tsp salt (or to taste)

1 big, fresh tomato (in cubes)

6 big zucchinis (cut in square pieces)

Fresh coriander leaves for garnish

 

 

Fry cumin seed in oil until pink in colour.  Add zucchini and tomatoes.  Place all ingredients in vegetable pot.  Stir well and cook on medium heat for 15 to 30 minutes with the cover on.  Stir frequently.  Garnish with fresh coriander.