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It's time! Introducing my Inspiration for Creative Cooking

I own a book, a recipe book that was published in 1982 by Firefly Books Ltd. That last is important because I actually worked in that warehouse for a couple of weeks and got my first computer books from there. But the book itself is worth it's weight in gold.

Garbage Gourmet: That's what willowdale homemaker Ruth Johnson calls herself.  She does not suggest yo: News PhotoThe Creative Cook's Recycling Book by Ruth Johnson and it is signed by her. You have heard me call myself a creative cook and this is where I learned it.

 She called herself the Garbage Gourmet and she was the epitome of a creative cook. She also lived in Ontario which made her special in another way.

She could take anything from stale beer to pickled beets that have started to fade and make something delicious from them.

As far as I can tell that was her first and last book and yet it is still available at Amazon.ca and AbeBooks.com. Though only 4 at either site so if your interested best go look today.

I thought I would share two recipe's from it today

Let us start with that flat as a pancake beer shall we:

Barbecued Stout Chicken
Serves 6
4 cups (1000ml) chicken pieces.5 (2ml) orange or lemon
extract
1.5 cups (375 ml) flat beer, ale or
stout
1 tsp (5ml)orange rind, grated
1 tsp salt1 tbsp (15ml) brown sugar
dash pepper1 tbsp (15 ml) molasses
2 tbsp (30ml) lemon juice1 tsp (5 ml) Tabasco sauce

Put chicken in a casserole dish. Mix all the other ingredients, then pour over chicken. Marinade several hours or overnight. Barbecue and baste with marinade.

Ok, we are not going to barbecue in the winter so allow me to show you how I would alter this for today.


  1. If I had cooked chicken that hadn't been seasoned I would substitute it for the raw chicken above
  2. Instead of using the orange or lemon extract I would just double the lemon juice 
  3. Instead of using the orange rind and making zest out of it I would use dried orange zest
  4. In place of the brown sugar, I would use coconut sugar but only because as a diabetic brown sugar is not good for me
  5. Molasses is a tricky one, if I had to I would go to the bulk store and get as small a container of it as I could. If not I keep honey and maple syrup around and either can be substituted for the molasses
  6. Finally, because I don't own a barbecue I would put the casserole dish in a 350-degree oven for about half an hour
This is the first recipe I tried in this book and I know I made fewer substitutions then but that was because I wasn't as concerned about the sugar content

This second one is simple and in keeping with our discussion on eating breakfast like a King

Pancakes
Prepared Pancake mix
1 cup sour milk

Mix the pancake mix as per the directions but substitute the sour milk for the water or milk and voila buttermilk pancakes.

FYI: I get my pancake mix from the bulk store so I can choose how much or how little I want. It is cheaper that way. I could make my own pancake mix but its just easier to buy it ready-made. 

No substitutes for this one, it is quick and easy all you need is sour milk and I don't know about you but milk goes sour in my fridge all the time.


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