Saturday, October 17, 2009

Caledonia Firemen's Monthly Breakfast

Community Breakfast - North Queens Firefighters Association holds a breakfast on the third Saturday of each month from 7 to 11 am in their firehall in Caledonia, Queens County, Nova Scotia. For $6. guests receive a generous serving including (when you order "the works") two eggs, five slices of bacon, homemade hash brown potatoes, old-fashioned baked beans, two slices of toast and coffee or juice. The man ordering above was among the average of between 120 and 150 persons who not only enjoy the good meal and company but by doing so, they help support the vital service provided by the volunteer firefighters.
(Photo by Mary Mouzar)

These Were The Volunteers preparing breakfast on Saturday, October 17, 2009 when I, my sister and her daughter were among those who turned out to support the cause while also enjoying a great meal. Left to right:
Back Row: Adam Flemming, Chris Wolfe, Mike Mansfield, Anthony Frail and Frank Armstrong.
Front, toward left: Paul Baker and Karl Carver.
(Photo by Mary Mouzar)

The Toast was being made in this machine. Strawberry jam was available to those who like a bit of sweetness added. (Photo by Mary Mouzar)

Hash Brown Potatoes in the traditional style are offered as part of the breakfast. (Photo by Mary Mouzar)

Eggs Cooked To Perfection by volunteer firefighter Karl Carver. (Photo by Mary Mouzar)

The Coffee & Juice Bars on each side of the room allow guests to retrieve a beverage and pick up a packet of jam for the toast and ketchup for the hash browns while waiting for their breakfasts to be delivered to their table. (Photo by Mary Mouzar)

Breakfast Is Served - This is one with "the works". (Photo by Mary Mouzar)

Eating Is Underway and although some modern kitchen appliances were used, it tasted as though it was prepared with a grandma's old fashioned country style wood stove. (Photo by Mary Mouzar)

Breakfast Clean-up - The Volunteers also do the dishes, enabling guests to attend to any Saturday morning chores without delay. That's Frank Armstrong doing the drying. (Photo by Mary Mouzar)

Friday, October 2, 2009

Beef & Sauerkraut Recipe For Autumn

Beef & Sauerkraut
As cabbages are being harvested, sauerkraut is being made for good old-fashioned recipes such as the following. When serving, a slice of rye or white bread placed on the plate beneath the Beef & Sauerkraut will hold any juices to be enjoyed without losing a drop.

Beef & Sauerkraut
2 lb. beef (chuck or eye of round) cut into 1 1/2-inch cubes
1 Tablespoon vegetable oil
1 cup sliced onion
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon paprika
4 cups (1 lb) sauerkraut (drained)
1 cup chopped canned or fresh tomatoes
1 bay leaf
In a large saucepan or Dutch oven, heat oil and brown meat and onions.
Sprinkle with salt, pepper and paprika. Cover and simmer 30 minutes, watching carefully and adding a little water if necessary, to keep from burning. Mix in sauerkraut. Cook 10 minutes. Add tomatoes and bay leaf. Cover and simmer
1 1/4 hours longer or until meat is tender. Discard bay leaf.

Makes: 4 to 6 servings