Hesson Gardan Party Potato Salad

I grew up near a small village called Hesson, Ontario.  One of the highlights of the year was the annual St. Mary's Parish Garden Party.  On the menu was a potato salad that always got rave reviews.  This recipe from my Great-Grandmother is close to what was found at that annual event.
Cook potatos and allow to cool (do not overcook them, you don't want them to be mushy).
Dice or grate potatoes, add a chopped green onion and some chopped celery.  Can also add 2-3 chopped hard boiled eggs.

Salad Dressing
1 cup white sugar
1 tbsp flour
2 tbsp dry mustard
1 tsp salt
Mix together in a saucepan and then add:
1 tbsp butter
1 cup white vinegar
2 eggs (beaten)
Cook until thick on medium heat.

Add about 1/4 cup of the salad dressing with half & half cream.  Add to potatoes to make creamy.

Chocolate Applesauce Raisin Cake

Nothing says "Happy Birthday" like a chocolate cake made from scratch... 
1/2 cup Crisco shortening
1 1/4 cup white sugar
2 eggs
2 cups sifted all-purpose flour
1/4 cup cocoa
1 1/2 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp cloves (powder)
1/2 tsp nutmeg
1 1/2 cup of applesauce
1/2 cup water
1 cup raisins (or a bit more if you like)

Cream shortening, add suger and eggs. Beat well.  Sift flour and spices together.  Add alternately with apple sauce and water, beating well after each addition. Stir in raisins. Put into 13x9 inch pan and bake at 325 F for 50 minutes.

Roast Beef

Roast beef with mushrooms, gravy and a side of potatoes.

Here is one case where I prefer something different from what I got in my childhood. Bone dry roast beef just doesn't work for me. With this method even cheaper cuts of beef can turn out great. The secret is the cup of beef stock in the bottom of the roasting pan.  There seems to always be juice left for over for gravy and the meat stays moist (well, unless you cook it well past "well done").

Preheat oven to 450 F.
In a roasting pan:
beef roast - thawed
one onion, cut into chunks
one cup of beef stock (an OXO packet/cube in a cup of warm water)

A couple of different seasoning methods for the meat work here, here are two:
1) season liberally with "Montreal Steak Spice" (a great all-in-one seasoning)
or
2) garlic powder (or fresh garlic/minced) and salt and pepper

If you'd like an all-in-one meal you can add potatoes (peeled and cut in half), large chunks of carrots and/or celery. I like the potatoes this way, the carrots less so.  Fresh mushrooms also turn out particularly well when done with the roast.

Cover the roasting pan and bake at 450 F for 15 minutes, then lower to 350 F.  A meat thermometer is really the only proper way to get the meat cooked to a desired doneness (if you don't have one, go get one - now, before you ruin another piece of meat!).  Monitor temperature, 170 F - well done, 160 F - medium, 145 F - medium rare, 140 F - rare.

Remove the roast from the pan, put it on a platter and cover with aluminum foil, let it sit 5 to 10 minutes. Remove the potatoes and carrots to a bowl (if you had added them). Remove the onion and discard. Put the roasting pan on a burner on high.  Add a cup or two of water if not much juice is remaining and bring to a boil.  Scrape the pan to remove some of dried juices and stir frequently.  Mix a heaping tablespoon of cornstarch into a small amount of water (just enough to get it dissolved) and slowly stir in small amounts of this into the gravy juices. When the gravy is of a desired consistancy, remove from heat. Serve.

Stir-Me-Nots (Squares)

1/2 cup butter or margarine melted into a 13x9 inch pan
Sprinkle 1 1/2 cups Graham cracker crumbs over butter
Sprinkle 1 cup shredded coconut over crumbs
Sprinkle 1 package semi-sweet chocolate chips over coconut
Pour 1 can sweetened condensed milk over all of this
Top with 1 cup chopped pecans or walnuts

Do not stir!  Bake 35-40 minutes at 350 F.

Shortbread Meltaways

1 cup unsalted butter - softened
1 1/2 cup icing sugar
2 teaspoons vanilla
1 3/4 cup all purpose flour
1/2 cup corn starch
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Chipits Skor Toffee Bits

Beat butter, icing sugar and vanilla until creamy. Combine flour, corn starch, baking powder and salt. Stir 1/2 into butter mixture. Stir in toffee bits and remaining flour mixture.  Roll heaping tablespoons of dough into balls.  Space about 2 inches apart on greased cookie sheet and bake at 350 F for 15 minutes until golden.

Aunt Yvonne's Almond Banana Cranberry Cake or Loaf

Almond Banana Cranberry Cake

A newer recipe from my aunt, very good!

1 egg
1 cup white sugar (I generally use less (1/2 to 3/4 cup) as the fruit makes this sweet enough)
1/4 cup of melted butter or margarine
3 large bananas mashed
1 teaspoon almond extract
1 1/2 cup all purpose flour
1 teaspoon baking soda
Pinch of salt
1/2 cup chopped pecans (or walnuts)
1/2 cup dried craisins (i.e. dried cranberries, regular raisins will also work, you can also add some frozen blueberries or other berries if you like)

Preheat oven to 350 F.  Beat egg till frothy.  Add sugar, butter, bananas and almond extract. Sift flour, baking soda and salt into banana mixture and stir to combine.  Fold in nuts and craisins.  Pour into a greased 9x9 inch pan or 9x5 loaf pan.  Bake at 350 F for 25-30 minutes (use a toothpick to check for doneness).  If baking a loaf, bake for 1 hour.  Let cool and eat.

Chicken Stir Fry

Ok, not exactly a family farm staple... but it certainly came in handy during my university years. Plus it's quick and easy to make.

Chicken Stir Fry

2 boneless skinless chicken breasts
2 tablespoons vegetable oil
1 cup brocolli
1/2 cup celery
1/2 cup green, yellow, orange or red peppers
1 onion
1 garlic clove, minced
1/2 cup chicken stock (or OXO cube in water)
2 tablespoons soy sauce
2 tablespoons cornstarch
Pinch of salt and pepper

Cut up chicken into cubes or strips.
Fry in oil 3-5 minutes (until cooked through), transfer to bowl.
Add oil to pan and stir fry onions and garlic for a few minutes, then add remaining vegatables and stir fry for 1 minute.
Add chicken stock, cover and steam for 2 minutes or until vegatables are tender crisp.
Return chicken to pan.
Whisk soy sauce with constarch and stir into pan.
Cook stirring for 1 minute or until sauce thickens.  Add salt and pepper.  Serve hot over rice or noodles.