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Welcome to the Club - Winter 2022

A Magazine for 55+ Like No Other! Welcome to The Club features timeless articles and anecdotes including many from the archives of Daytripping Magazine. It's online at www.welcometotheclub.ca and is also distributed free in Sarnia-Lambton, Ontario.

A Magazine for 55+ Like No Other!
Welcome to The Club features timeless articles and anecdotes including many from the archives of Daytripping Magazine. It's online at www.welcometotheclub.ca and is also distributed free in Sarnia-Lambton, Ontario.

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Many of <strong>the</strong> articles are from <strong>the</strong> archives of Daytripping Magazine.<br />

Recipes<br />

Send Us<br />

Your u<br />

Recipes!<br />

e c es<br />

We’ll be bringing you recipes from <strong>Club</strong> contribu<strong>to</strong>rs & from local<br />

fundraising cookbooks we’ve collected over <strong>the</strong> last quarter of a century.<br />

You’re welcome <strong>to</strong> send your own recipes, or on behalf of an organizaon<br />

that has a new cookbook, & we can help promote those cookbooks for free.<br />

Maple Mashed Sweet Pota<strong>to</strong>es<br />

Cauliflower Cheese Soup<br />

1 medium cauliflower<br />

2 cups chicken s<strong>to</strong>ck<br />

1/4 cup buer or margarine<br />

1/4 cup chopped onion<br />

1 cup grated medium cheddar cheese*<br />

Buered bread crumbs for garnish<br />

(from Point Edward<br />

Ex-Servicemen’s<br />

Assoc. Cookbook)<br />

4 lb sweet pota<strong>to</strong>es, peeled, cut in<strong>to</strong> 1 1/2 inch chunks, 5 <strong>to</strong> 6 sweet pota<strong>to</strong>es<br />

6 slices bacon<br />

1/2 cup half and half<br />

3/4 tsp ground cumin<br />

1/3 cup maple syrup<br />

1/4 tsp pepper<br />

1/3 cup buer or margarine, at room temp. 1/3 cup chopped fresh chives<br />

1 1/4 tsp salt<br />

In a pot, combine sweet pota<strong>to</strong>es with enough salted water <strong>to</strong> cover. Over<br />

high heat, bring <strong>to</strong> boil. Cook unl tender, 10 minutes. Drain; return <strong>to</strong> pot.<br />

Meanwhile, in nonsck skillet over medium-high heat, cook bacon unl<br />

crisp, 6 <strong>to</strong> 8 minutes; drain on paper <strong>to</strong>wels. Crumble. In microwave-safe<br />

bowl, combine half and half and maple syrup; microwave on High unl<br />

warm, 1 <strong>to</strong> 2 minutes. Mash sweet pota<strong>to</strong>es with buer unl smooth.<br />

Gradually mash in maple mixture. Sr in salt, cumin and pepper. Reserve<br />

1/4 cup bacon and 1 teaspoon chives. Sr remaining bacon and chives in<strong>to</strong><br />

pota<strong>to</strong>es. Transfer <strong>to</strong> dish; <strong>to</strong>p with bacon and chives. Serves 8.<br />

By: Eva Howard (from<br />

Wyoming Lioness <strong>Club</strong> 30th<br />

Anniversary nive<br />

Cookbook)<br />

okbo<br />

ok)<br />

1/4 cup all purpose flour<br />

1/2 tsp salt<br />

1/8 tsp pepper<br />

2 cups milk<br />

parsley<br />

Cook cauliflower in chicken s<strong>to</strong>ck unl tender. Do not drain. Cool a bit. Run<br />

through blender <strong>to</strong> desired texture. Set aside. (I don’t put it in <strong>the</strong> blender).<br />

Melt buer in saucepan. Add onion and sauté unl limp. Do not brown. Mix<br />

in flour, salt and pepper. Add milk; heat and sr unl it boils and thickens.<br />

Add cheese and cauliflower mixture. Sr <strong>to</strong> heat and melt cheese. Garnish<br />

with buered bread crumbs. Add parsley as an ingredient or as a garnish.<br />

NOTE: For cream of cauliflower soup, omit cheese. Makes about 5 cups.<br />

<strong>Welcome</strong> <strong>to</strong> ...<br />

Kids’ Letters <strong>to</strong> God<br />

Dear God,<br />

If you watch me in<br />

church Sunday, I’ll<br />

show you my new<br />

shoes.<br />

- Mickey<br />

Looking for<br />

PRIVATE IN-HOME<br />

PHYSIOTHERAPY?<br />

Mobility Works Physio Yoga<br />

will come <strong>to</strong> you!<br />

Balance Training,<br />

Funconal Strength.<br />

Falls Prevenon, and more!<br />

THE <strong>Club</strong><br />

The heart<br />

smiles through<br />

<strong>the</strong> eyes no<br />

mask can cover.<br />

• Sleek, Stylish<br />

Masks in<br />

20 Styles<br />

• Home Decor<br />

• Gis • Plants<br />

• Fresh Flowers<br />

• Jewellery<br />

1362 Lamb<strong>to</strong>n Mall Rd., Sarnia<br />

519-542-3301<br />

Closed Sundays<br />

www.mysecretgarden.ca<br />

Maple Glazed Pork Roast<br />

1/2 cup barbecue sauce<br />

1/4 cup maple syrup<br />

2 tsp slivered orange rind<br />

Apple Crisp<br />

1/2 cup buer, melted slightly<br />

3/4 cup oatmeal<br />

3/4 cup packed brown sugar<br />

By: Jenn MacRae<br />

(from Brigden Fall<br />

Fair Cookbook)<br />

ook)<br />

1 tsp ground ginger<br />

1/2 tsp salt<br />

3 lb boneless pork loin roast<br />

Preheat oven <strong>to</strong> 325 degrees F.<br />

Sauce: In a small bowl,, combine barbecue sauce, maple syrup and orange<br />

rind, set aside.<br />

In ano<strong>the</strong>r small bowl, combine ginger and salt; rub over meat. Place meat,<br />

fat side up on a rack in roasng pan. Roast uncovered at 325 degrees F for<br />

1 3/4 <strong>to</strong> 2 hours or unl done. Allow 35 <strong>to</strong> 40 minutes per pound. Brush<br />

oen with sauce during <strong>the</strong> last hour. Serves 10 people.<br />

By: Vicky Coulbeck (from Holy Rosary<br />

School, Wyoming 50th Anniv. Cookbook)<br />

1/2 cup flour<br />

1 1/2 tsp cinnamon<br />

6 cups peeled and sliced apples<br />

Mix all ingredients except apples in a bowl. Put sliced apples in <strong>the</strong> boom of<br />

a casserole dish. Sprinkle mixed <strong>to</strong>pping over apples. Bake at 350 degrees F<br />

for 20 minutes. Cover with aluminum and bake 10 <strong>to</strong> 15 minutes more. This<br />

will make <strong>the</strong> apple crisp juicy. Serve with ice cream, whip <strong>to</strong>pping or as it is.<br />

Send Your Recipes <strong>to</strong> info@welcome<strong>to</strong><strong>the</strong>club.ca<br />

ca<br />

MOBILITY WORKS<br />

phy s i o<br />

y oga<br />

MOVE. FEEL. LIVE.<br />

Book IN-HOME<br />

Physio<strong>the</strong>rapy or Private Yoga<br />

at: www.mwphysioyoga.com<br />

Covered under most<br />

Extended Health Benefits.<br />

Kelly-Lynn<br />

Musico<br />

REGISTERED<br />

PHYSIOTHERAPIST<br />

REGISTERED<br />

YOGA TEACHER<br />

Contact Kelly-Lynn at 519.312.6122<br />

or mwphysioyoga@outlook.com<br />

winter <strong>2022</strong> Life Taught Me... Always keep a positive attitude.<br />

P A G E 19

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