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January Newsletter

I was looking back at our newsletters from last January and February and was reminded of the goals we set for ourselves.  We had planned on staring up 5 new kitchens this past year but unfortunately not only did we not succeed in this but we lost two – The Honeymooners in Honeymoon Bay – one of our oldest kitchens and Growing Together.  We did however add a second kitchen in Warmland.

Two major events were held at the Cob Oven in Centennial Park this year – The Walk of The Nations on May 31, and The Culinary Festival on Oct. 4. On December 21st, Amanda and Linda hosted a Winter Solstice Cocoa in the Park.

The event was well attended by neighbours and new friends.  Many of the persons who helped create and build the Cob Oven/Kitchen dropped by as well.  We have pictures which I will share with you next newsletter.

Lets start the New year with a simple recipe.  This is a new take on an old favourite, the whipped egg whites and cream give the potatoes a nice fluffy and moist texture. I hope you enjoy it.

2 Med. Yellow Onions, minced

1/2 Cup Unsalted Butter       plus 3 Tbsp.& extra for dotting

1 ½ Lbs. Ground Beef

1 Tbsp. Worcestershire Sauce

1 Cup Dried Red Bell Pepper

1 Tbsp. Minced Garlic

½ Cup Rich Beef Stock

1 Can Creamed Corn

 2 eggs, separated

½ Cup Heavy Cream (32%)

6 Large Potatoes, boiled and mashed

1.   In a pan on stove, sauté onions in 3 tbsp. butter until golden.  Add beef and brown well.

2. Add Worcestershire sauce, bell pepper, garlic and stock, stirring to combine.  Remove from heat.

3. Butter a 9×11-inch casserole dish and spread beef in it; top with creamed corn.

4. Stir ½ cup butter, egg yolks and cream into mashed potatoes.                                                                                                 5. Whip egg whites to soft peak and fold into potato mixture.

Spread potato mixture over creamed corn layer and dot with butter.

6. Bake for 25 to 30 minutes at 350F.  Then broil until potatoes are browned, 2 to 3 minutes.




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