There are several fireman's breakfasts on offer this weekend, to tantalize your taste buds. If you find yourself out Caledonia way, check that roast pork supper! If I have my way, I will be heading to the Forties for that blueberry supper...they had me at hodge podge and cucumbers/cream! It couldn't be more South Shore if it tried!
If you are unaware of hodge podge, now is the time to get familiar with it. Head to your local farm market, pick up new potatoes, beans, carrots, shelled peas and onions and have at 'er! Here's a recipe, deeeelish!
Breakfasts
August 6,
Italy Cross, Middlewood and district fire hall.
7-11 a.m.
Adults $6; children (5-12) $3.
Everyone welcome.
August 6,
Riverport and District Firemen's Breakfast,
7:30- 11:30 a.m.,
usual menu, $
7 adults; $3 children 6- 12; children 5 and under free.
August 6,
Chester Basin Fire Hall.
7:30-10:30 a.m.,
Various menu selections.
Suppers
August 6,
Roast Pork Supper.
Masonic Hall, Caledonia,
4:30- 7.
Adults $12, 5- 12 years $8 under 5 free.
Sunday, August 7,
Blueberry Supper,
Forties community centre, 1787 Forties Road, New Ross.
4-6 p.m.
Hodge-podge, ham, cucumbers/cream, variety of blueberry desserts to choose from.
Doors open at 4, serving starts 4:30.
Adults $10; 5-12 $5; under 5 free.
Phone 689-2612 for information.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, 5 August 2011
Friday, 30 January 2009
What's on This Weekend?
A lone entry for this weekend, courtesy of the good folks at the Lunenburg Legion:
Breakfast
Royal Canadian Legion #23,
Lunenburg,
January 31,
7:30- 11:30 a.m.
Adults $6;
ages 5- 12, $3.
Takeout available for pick-up $6.50. 634-4215
While we're on the breakfast theme, here's a recipe for a breakfast 'bake'
2 12 oz. packages - ground pork sausage
1 green pepper, chopped
1 onion, chopped
3 cups frozen diced potatoes
1 cup biscuit baking mix
2 cups milk
4 eggs, beaten
8 oz. package shredded cheddar cheese, divided
1/4 tsp. pepper
Brown sausage in a large skillet over medium heat. Add green pepper and onion. Saute just until vegetables are tender; drain. Transfer sausage mixture into a lightly greased 13"X9" baking pan. Add frozen potatoes; toss to mix. Combine biscuit mix, milk, eggs, mixture, mixing well. Bake, uncovered at 400 F for 40 minutes, until set. Sprinkle with remaining cheese; bake for an additional 5 to 8 minutes, until cheese is melted and bubbly. Serves 12.
Breakfast
Royal Canadian Legion #23,
Lunenburg,
January 31,
7:30- 11:30 a.m.
Adults $6;
ages 5- 12, $3.
Takeout available for pick-up $6.50. 634-4215
While we're on the breakfast theme, here's a recipe for a breakfast 'bake'
2 12 oz. packages - ground pork sausage
1 green pepper, chopped
1 onion, chopped
3 cups frozen diced potatoes
1 cup biscuit baking mix
2 cups milk
4 eggs, beaten
8 oz. package shredded cheddar cheese, divided
1/4 tsp. pepper
Brown sausage in a large skillet over medium heat. Add green pepper and onion. Saute just until vegetables are tender; drain. Transfer sausage mixture into a lightly greased 13"X9" baking pan. Add frozen potatoes; toss to mix. Combine biscuit mix, milk, eggs, mixture, mixing well. Bake, uncovered at 400 F for 40 minutes, until set. Sprinkle with remaining cheese; bake for an additional 5 to 8 minutes, until cheese is melted and bubbly. Serves 12.
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