Celery Slaw

2 tsp salt

1/2 tsp pepper
pinch of paprika
1/2 c vegetable oil
3 tb vinegar
1/2 c sour cream
1/2 bunch celery, thinly sliced
1 sliced onion
1 medium shredded carrot

Combine first 5 ingredients; beat well.
Add sour cream and beat again.
Pour dressing over celery and chill about 3 hours.
Before serving, add onion and carrot.
Mix thoroughly.

Rice & Cheese Croquettes

1 c rice, uncooked (should be about 3 c if already cooked)
1 and 1/2 c grated cheese
1 beaten egg
1 tsp salt
dash of pepper
2 eggs, beaten
dried bread crumbs

Cook rice about 20 minutes or until tender.
Combine with cheese, first egg, salt and pepper.
Chill.
Shape into balls, roll in crumbs, then in eggs, then in crumbs again.
Fry till golden brown in deep fat heated to 375F.
Drain and serve.

I don't have a thermometer so kept the stove burner on medium.
These were a tasty treat! A bit fussy to make, but they'll be a nice addition to the table when we have company over sometime. The rice/cheese mixture was scooped up with a tablespoon. I think I'll make them smaller next time -- one-bite size.

Original recipe from Darlene Johnson of Selkirk, Manitoba, from the Carillon Centennial Cookbook printed in 1974.

The original called for another half-teaspoon of salt but I found it too much so have cut it back to one.

Cream of Corn Soup

1 onion, chopped
2 celery stalks, diced (with leaves if possible)
3 tbsp oil
1 tbsp butter
1/4 c flour
4 c milk
4 c kernel corn
1/2 tsp curry powder, or to taste
salt and pepper to taste

Saute onion and celery in oil and butter till onion's lightly browned.
Add flour and blend thoroughly.
Add milk; stir till thickened.
Add remaining ingredients.
Mix well.
Cover and leave over very low heat till ready to serve.
Serves six.

This recipe is in Mom's hand on a card in her old recipe box. 

Mosquito Yard Spray

1 big bottle of cheap blue mouthwash

3 cups of epsom salt

3 cheap, stale, 12-ounce beers

Mix till the salt’s dissolved. 

Spray anywhere you sit outside. 

Won’t harm plants. 

Mosquitoes will be gone about 80 days. 

Black Bean & Sweet Pepper Stew

This didn't appear to be a hit with my meat-and-potatoes-lovin' fella, but I absolutely love it!

2 tb olive oil
1 c chopped onion
1 tb chopped garlic
1/2 c diced celery
1/2 c diced carrot
1 red pepper, chopped
1 yellow pepper, chopped
2 tsp ground cumin
1 or 2 tsp minced jalapeno pepper
1 tsp chili powder
1 x 28-oz can plum tomatoes (& juice), coarsely chopped
1 x 14-oz can black beans, rinsed & drained
1/4 c red wine
2 tb chopped parsley
2 tb lemon juice
salt and pepper to taste
3 oz sliced cheddar

Set oven to 350F to preheat.

Saute onion and garlic in olive oil for 3 to 5 minutes
Add celery and carrot; cook 3 to 5 minutes.
Add peppers, cumin and chili powder; cook 1 minute.
Add tomatoes and juice; reduce heat to medium-low and simmer 10 minutes.
Add beans, wine, parsley, lemon juice; season with salt and pepper. Simmer 5 to 7 minutes.
Transfer to three-litre baking dish and top with cheddar.

Cornbread Topping:
1/3 c cornmeal
1/3 c flour
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp chili powder
1 egg, lightly beaten
1/2 c milk
1 tsp minced jalapeno
2 tb melted butter

Bake 20 to 25 minutes.

Helen's Pink Lady Dessert

2 c graham wafer crumbs
1/2 c butter or margarine, melted
1/2 c brown sugar
1 tsp flour
1 tin sweetened condensed milk
2 c coconut

Mix first four ingredients and pat into a well-greased 9x13 pan.
Combine milk and coconut and spread over crumb mixture.
Bake at 350F for 30 minutes or until light brown.
Cool.

Top with butter icing, using cherry juice for the liquid.

Our good neighbour when we lived in Legal, Alberta, used to keep these in her freezer and bring them out when we dropped in. I always think of Helen when I make them, and they are fond, fond memories. These squares are a hit with anyone who has a serious sweet tooth.