Saint James Anglican Church

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


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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)

 

Soups and Salads

Autumn Soup

Beef and Barley Soup

Chicken Sweet Corn Soup

Quick Chicken Sweet Corn Soup

Chick Pea Salad

Chinese Salad

Cock-A-Leekie Soup

Jelled Cranberry Salad

Lemon & Lime Mold

Macaroni Salad

Quick Oyster Soup

Spinach Salad

Sweet and Sour Pasta Salad

Three Bean Salad

Tomato Basil Soup

 

Autumn Soup

Dawn Harvey

1 lb (0.5 kg) hamburger            1 bay leaf*

1 cup onion (chopped)            1 tsp salt

1 lrg potato (diced)              ½ tsp pepper

1 cup celery (sliced)              Seasonings to taste

1 cup carrot (sliced)              1 can mushrooms

4 cups hot water                        Lrg can whole tomatoes

2 beef bouillon cubes or                  (chopped with juice)

5 tsp “Beef-in-a-Mug”     instant rice (optional)

 

Cook hamburger and onion 5 minutes and drain.  Add everything except tomatoes and cook for 20 minutes, covered.  Add tomatoes and cook 10 more minutes.

 

*Make sure to remove after cooking!!

 

Beef and Barley Soup

Rhiannon Fitzsimmons

1 lb beef stew meat (diced)        ¼ tsp pepper

1¼ cups carrot (chopped)            1 tsp sugar

1¼ cups onion (chopped)            2 Tbsp beef bouillon

¾ cup celery (chopped)                      powder

5 cups water                                ½ cup pearl barley

1 tsp parsley flakes                  28 oz can tomatoes

 

 

Place all ingredients in a 5 L slow cooker.  Stir and cover.  Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.  Makes 10¼ cups, or 2½L.

 

Chicken Sweet Corn Soup

Doreen Wong

1 chicken carcass                       green onion (sliced)

1 egg                                        1 Tbsp cornstarch

1 can sweet corn nibbles

 

Boil carcass for 1½ hours.  Remove from liquid and remove meat from bones.  Return meat to stock.  Add can sweet corn nibbles (liquid too.)  Thicken with 1 Tbsp cornstarch.  Beat egg and swirl into boiling soup with a fork.  Serve, garnished with green onion rings.

 

Quick Chicken Sweet Corn Soup

Doreen Wong

Mix together 1 can cream style corn, 1 can condensed chicken soup (creamed), and 2 cans water.  Bring to a boil and stir in one beaten egg.  Serve, garnished with green onion rings.

 

Chick Pea Salad

Mary Anne White

Note: This is best made a few hours (up to a day) ahead of eating it, as the flavours mingle as the salad stands.

 

 

2 cans chickpeas (drained)

1 can black beans (rinsed and drained)

1 red pepper (chopped fine)

1 green pepper (chopped fine)

1 red onion (chopped fine)

1/3 cup vinegar

3 teaspoons cumin seeds

2 teaspoons chili powder

2 teaspoons minced garlic (fresh or bottled)

¼ cup cooking oil or olive oil

 

 

Put the beans in the large bowl, and add the green and red peppers and the onion. Grind the cumin seeds with a mortar and pestle.  In a small bowl, stir together the cumin, chili, and vinegar.  Add the garlic and oil and stir again.  Pour the dressing over the salad and stir (gently to avoid breaking up the chickpeas).

 

Variations: Other beans such as red kidney beans or Romano beans or mixed beans, could be used in place of chickpeas and/or black peas.  However, be sure to rinse any canned beans used.  Green onions could be used in place of the red onion.  Chopped tomatoes could also be added for variety.

 

Chinese Salad

Irene Spargo

 

1 cup cooked rice                   ¼ cup raisins

¼ pkg fresh spinach             Fresh parsley

4 oz cashew nuts                  Green shallots

Green pepper (chopped)            ¼ lb fresh bean sprouts

2 sticks of celery (chopped)

¼ lb fresh mushroom (sliced)

 

 

Sauce:

¼ cup salad oil                          3 cloves garlic (crushed)

¼ cup Soya sauce

 

 

Make the sauce ahead of time and add just before serving.

 

Cock-A-Leekie Soup

Muriel J. Upton

 

1 chicken (about 3lb)                   1 level tsp salt

6 leeks                                      6 peppercorns

6 prunes (optional)                       Chopped parsley to

                                                                        garnish

 

 

Wipe and truss chicken, rinse giblets and place both in deep saucepan.  Poor cold water over to cover; add salt and peppercorns, and bring to a boil.  Remove any scum, cover and simmer 1½ hours.

 

Meanwhile, trim coarse leaves off the leeks to 2” of white stems.  Cut off roots, split leeks lengthways.  Wash well and cut into 1” strips.  Skim soup again and add leeks and soaked prunes.  Simmer another ½ hour.

 

Lift chicken and giblets out of soup.  Remove skin and bones.  Reserve best parts for another recipe.  Cut remaining meat into small pieces and add to the soup; season if necessary.  Just before serving, sprinkle finely chopped parsley over the soup.  Serves 6.

 

Jelled Cranberry Salad

Dawn Harvey

2 small pkgs cherry or cranberry jello

1 cup boiling water

2 cups fruit juice (cherry, pineapple, and orange)

1 can whole-berry cranberry sauce (mashed with a

            fork)

½ cup chopped walnuts

1 small bottle of cherries (cut in thirds or halves;

            save the juice)

1 small can crushed pineapple (drained; save the

            juice)

 

Add hot water to jello and stir until dissolved; add fruit juice.  Add the cranberry sauce, nuts, cherries, and pineapple.  Chill and serve (on crisp salad greens, if desired.)

 

Lemon & Lime Mold

Dianne Cutler

1st Layer: one pkg lemon jello

                        one 8oz pkg cream cheese

                        1 cup boiling water

                        ½ cup milk

Place jello and cream cheese in blender or food processor.  Add boiling water.  Purée.  Let cool slightly.  Add milk and puree.  Pour into mold.  Chill until set.

 

2nd Layer: one pkg lime jello

                        1 cup boiling water

                        one 10-14 oz can crushed pineapple

In bowl, combine jello and boiling water.  Stir until dissolved.  Add crushed pineapple.  Spoon over first layer.  Chill.

 

Macaroni Salad

Marita Shupe

3-4 cups macaroni or spiral

     noodles (cook and cool)

1 small can Italian stewed

     tomatoes

1 small onion (chopped) optional

½ green pepper (chopped)

¼ cup cucumber (chopped)

 

 

 

Sauce:

2/3 cup white sugar

¼ cup vegetable oil or extra light olive oil

1/3 cup ketchup

¼ cup vinegar

1 tsp salt

 

 

Pour sauce over top of pasta and vegetables.  Let sit in fridge for 2 hours before serving.  Still good after 3 days.

 

Quick Oyster Soup

Doreen Wong

1 can Pacific oysters             parsley and paprika

2 cups milk

           

Combine oysters (with liquid) and milk.  Heat to almost boiling.  Season with salt, pepper, and paprika and sprinkle with parsley to serve.

 

Spinach Salad

Irene Spargo

2 or 3 green onions (chopped)

10 mushrooms (sliced)

8 cup spinach (1 bag; no stems)

3 hard boiled eggs (chopped)

8 slices bacon (crisp; crumbled)

 

 

 

Dressing:

1 clove garlic                             1 tsp dry mustard

2 Tbsp red wine vinegar  ¼ tsp pepper

1 tsp sugar                                6 Tbsp salad oil

1 tsp salt

 

Toss ingredients together.  Mix dressing and add just before serving.

 

Sweet and Sour Pasta Salad

Rhiannon Fitzsimmons

 

½ lb (225 g) multicoloured rotini

3 green onions (diced)

½ cup mushrooms (sliced)

1 green pepper (diced)

1 red pepper (diced)

6 sliced bacon (diced)

2 Tbsp onion (minced)

3 Tbsp sugar

3 Tbsp vinegar

½ cup water

11/3 cups mayonnaise

 

 

Boil rotini al dente (until just softened); run under cold water until cool.  Drain thoroughly.  Mix in the green onions, mushrooms, green and red peppers.

Fry bacon in a skillet.  Add the onion and cook until tender.  Blend in the sugar, vinegar, and water.  Bring to a boil and reduce liquid by half.  Whip in the mayonnaise and remove from heat.  Cool.  Pour dressing over salad.  Blend well.  Serve.

 

Three Bean Salad

Bee Mason

1 can cut green beans               ½ cup vinegar

1 can yellow wax beans                     ½ cup salad oil

1 can red kidney beans               2/3 cup sugar

½ cup green pepper (minced)            1 tsp salt

½ cup celery (diced)                          ¼ tsp pepper

½ cup onion (minced)

 

Drain beans in colander, place in large bowl with cover.  Add green pepper, onion, and celery.  Mix oil, vinegar, sugar, salt, and pepper, beat for a few seconds with the egg beater.  Pour over bean mixture, toss, and refrigerate at least 10 hours before serving.

 

Tomato Basil Soup

Marie Gibson

1 tsp margarine              4 cups water

½ cup carrots                            1 tsp salt

1 onion                                      1 tsp basil

1 clove garlic                             pinch of thyme

1 can (28 oz) tomatoes             pinch of pepper

or 6 fresh tomatoes

 

 

Chop onions, carrots, and garlic.  Sauté in margarine.  Add other ingredients.  Simmer 30 minutes.  Puree.  Serve garnished with fresh parsley if desired.