Osoyoos Cooks at Home

What a beautiful opportunity for local seniors and the students of Good Shepherd Christian School to bridge the generation gap: sharing recipes as they cook and bake in the kitchen, creating works of art, and even tackling technology through Picasa! What a blessing to all! – Angela Westcott, Principal, Good Shepherd Christian School

Front cover apple orchard and pie, front flap flowers and back flap orchards photos by Don Lilley.

Front cover inset photo credit: Osoyoos Museum Society collection.

This cookbook celebrates Osoyoos and the sharing of food, fun, and recipes between generations of seniors, youth and adults in our community.

The recipes are tested and true and delicious! And every child will love to create them in your home kitchen!

Back cover photo by Peter Hovestad.

Back cover Inset photo: Mrs. Carlson’s lunchroom at the Carlson store. Left to right: Vida Anderson, Agnes Carlson, Annabelle McKillop. Photo donated by Dorothy Fairbairn.

1938. Credit: Osoyoos Museum Society collection.

ISBN 0-978-0-9881477-5-1 $19.95

9 780988 147751

Osoyoos Cooks at Home

Osoyoos Cooks at Home Community Action for Seniors Independence

I once read “the measure of a Society is in how they treat the old and the young.” This project honours both roots and wings … beautifully.

Congratulations CASI Osoyoos. – Jo Knight, Executive Director, Destination Osoyoos

So great to see young and old having a great time together, appreciating each other and discovering new recipes and cooking techniques in the kitchen. Hopefully one of these recipes will land on my table, cooked by own son! – Andrea Kuzmak, Manager Wander Café, Osoyoos BC

Okanagan Institute

Published by the Okanagan Institute www.okanaganinstitute.com in association with Community Action for Seniors Independence

Osoyoos Cooks at Home | Community Action for Seniors Independence

The average person will eat about 60,000 pounds of food in their lifetime.

CASI has developed from an idea and an opportunity into a vital and indispensable organization in our community. They continue to surprise by their innovative ideas and approaches. – Michael Ryan, Councillor, Town of Osoyoos.

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Osoyoos Cooks at Home Edited by Aja Jackson Photographs by Don Lilley, Peter Hovestad and Aja Jackson Published by the Okanagan Institute in association with Community Action for Seniors Independence Osoyoos Cooks at Home 3

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40 42 43 44 45 46 47 48 49

Moe’s Personal English Muffin Pizzas Peach Salsa Seeded Dry Cracker Crisps Four Cheese Crab Dip Pickled Eggs Sweet & Savory Cheese Balls Rosa’s Foccacia Cocktail Pizza Wheels Local Plum & Port Grainy Mustard

Light Bites 50 51 52 53 54 55 56 58 59 60 61 62 63 63 64 66

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Carrot Soup with Ginger Baked Tomato Garlic Soup or Sauce Mushroom Soup Minestrone Soup West African Peanut Soup Amy’s Italian Sausage & Potato Soup Tom Yum Gai Dandelion Salad Broccoli & Grape Salad Carrot Salad Shrimp Salad Sweet Corn Salad Chinese Coleslaw Pea & Peanut Salad Ted’s Creamy Ceasar Salad Three Hour Pickles

LIGHT BITES Photos clockwise from top left: 1 and 2: CASI Classic Chef Moe Olynick served up her fabulous personal English muffin pizzas that were adorned with a load of fresh sweet peppers, broccoli, mushrooms, zucchini, olives and even some veggie wieners and sundried tomatoes! All the students in the school joined in to create their own personal pizzas for a healthy lunch that also included an organic mixed green salad tossed with locally grown Ambrosia, Fuji and Gala apples.

London was excited and ready to gobble up her personal pizza!

3. Chef Moe Olynick pleased with the perfect pizzas!

4. “I used mushrooms for my pizza’s fangs!” Jesse 5. Everyone at the pizza buffet table ready to load up their pizzas.

6. Victor stirring up the vat of Moe’s delicious tomato sauce.

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Moe’s Personal English Muffin Pizzas Submitted by Moe Olynick

Ingredients for Pizza toppings: These ingredients are enough for 8 English muffin pizzas.

Thinly slice the following: 8 mushrooms, 1 red pepper, 1 orange pepper, 1 zucchini, 1 red onion, 4 vegan hot dogs, 3 hot banana peppers, 1/2 cup artichoke hearts, 1/2 cup sundried tomatoes in oil

Chop into small pieces: 1/2 small head of cauliflower 1/2 small head of broccoli crowns 1 can pineapple, chunks 1 small can black olives, sliced 4 oz mozzarella, grated 4 oz Monterey jack, grated 4 oz parmesan, grated 4 oz feta cheese, crumbled

Moe’s Homemade Pizza Sauce: 4 tbsp olive oil 1 big red onion, minced 2 cloves garlic, finely chopped

The students created their personal “Piccaso” pizza artwork collaged by Peter Hovestad.

Jen’s polka dots and apples inspired by still life apples.

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2 cans tomato paste 4 tsp dried oregano 1 tsp dried basil 1 tsp dried rosemary 4 tsp brown sugar 4 tsp balsamic vinegar 1/2 tsp black pepper 4 cups tomato sauce or use 10-15 fresh tomatoes

Using a hand blender, blend tomatoes until smooth. Heat olive oil in a medium pot over medium heat. Add red onions and garlic. Cook and stir until onions are softened, about 3 minutes. Stir in tomato sauce (tomatoes), tomato paste,

balsamic vinegar, brown sugar, dried herbs and black pepper.

Bring to a boil. Reduce heat to low and simmer covered for 15 minutes stirring occasionally.

Cool before using.

Makes about 5 cups sauce.

For leftovers, use the sauce on top of pasta the next day.

WHILE PIZZAS ARE BAKING PREPARE THE SALAD: Core two apples and chop into small chunks. Toss apples with mixed greens and salad dressing.

ASSEMBLING THE PIZZAS: Slice the whole wheat English muffin in half.

Spoon some tomato sauce on each half.

Top with your choice of cheese followed by the vegetables.

Place your muffin pizza on an aluminum foil-lined baking sheet in an oven preheated to 350 degrees. Bake for 10-15 minutes until the cheese is a golden brown colour.

Enjoy with a side salad.

Brody’s pizza featured veggie hot dog slices and gooey cheese for the eyes!

SALAD DRESSING WHISK THE FOLLOWING INGREDIENTS TOGETHER: 1/3 cup balsamic vinegar 1/4 cup olive oil 3 tbsp pure maple syrup 1 tbsp Dijon mustard 2 tbsp freshly squeezed lemon juice

Toss the salad with the dressing and serve immediately with pizzas.

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“The sun dried tomatoes looked and felt like liver!” April

Pizza toppings of squid are the most popular variety in Japan!

Peach Salsa Submitted by Merle Hein

The origin of salsa dates back to the time of the Aztec, Mayan and Inca civilization. There are at least 17 varieties of salsa in Mexico including the following: Salsa roja, “red sauce”, Pico de gallo (“rooster’s beak”), Salsa brava, “wild sauce” and the most popular salsa in Mexico which is the green sauce called “salsa verde”.

9 cups peaches 1 cup red pepper 1 cup green pepper 6 jalapeno peppers (seeds left in optional) 6 cloves garlic 1/2 cup fresh cilantro 1/2 cup red onion 1/2 cup white onion 2 tsp lime zest Juice of lime 3 tsp ground cumin 1/2 cup vinegar 1/2 cup white sugar 2 boxes light fruit pectin 7 cups white sugar

Chop peaches and vegetables small. Cook peaches, vegetables, lime zest and juice, cumin and vinegar. Add pectin and 1/2 cup sugar and bring to boil. Add remaining 7 cups white sugar and boil 1 minute. Remove from heat. Continue to stir for 5 minutes. Jar and boil for 15 minutes in water bath. Makes 12 250ml jars.

Tip: Use 1 boxes of pectin if you do not want the salsa too thick.

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Warm and Fuzzy Peach facts: In the Okanagan Valley, peaches have been grown since the late 1800’s. You’ll find varieties here including freestone and cling peaches like Redhaven, Cresthaven, O’Henry and Glowhavens (this peach variety is well known for its distinctive tiger stripe coloring). The O’Henry peaches are very juicy and sweet, and when canning this variety you need very little sugar, a good choice for diabetics.

John Kuraitis and Merle Hein volunteering at CASI’s 2012 craft sale.

Seeded Dry Cracker Crisps

Seeded Dry Cracker Crisps (Like Raintree Brand Only Better)

Submitted by Doris Lancaster

2 1/2 cups buttermilk 3 cups flour 1 3/4 cups cranberries or raisins 1 1/4 cups pumpkin seeds 1 1/4 cups pecans 1 cup flax seeds 1 cup sesame seeds 1/2 cup honey 1/2 cup brown sugar 1 tsp baking soda 1 - 2 tsp rosemary 1 to 1-1/2 tsp sea salt

Mix together dry ingredients then add honey and buttermilk.

Make 2 equal loaves.

Bake at 325 degrees for 40 50 min. Remove from pans and cool.

Cover with plastic wrap and place in fridge overnight. Cut loaves into very thin slices and

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place on baking sheet (electric knife is good for this). Bake at 230 degrees for 40 min. You can vary the recipe by using whole wheat flour and sunflower seeds.

To roast pumpkin seeds: Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp.

Spread out on a cookie sheet to dry overnight. Preheat oven to 250 degrees. Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

Four Cheese Crab Dip Submitted by Lyla Kallenburger, President of Mariposa Auxiliary

2 cloves garlic, chopped 1 cup crab meat 1/2 cup sodium reduced seafood or chicken broth 1 tbsp cornstarch 1 cup mild cheddar, grated 1/2 cup gouda cheese, grated 1/4 cup feta cheese, crumbled 1/2 cup provolone cheese, grated 1 tbsp lemon juice 1-2 tbsp fresh dill, chopped salt and pepper to taste

Preheat grill to medium.

Use a large square of aluminum foil with a square of parchment on top to keep foil from sticking. In a bowl, mix all the ingredients together and place in center of parchment paper. Fold up ends of aluminum foil and fold sides of foil over the food, then fold foil onto itself and press firmly.

Tightly seal papillotes at the ends. Be careful not to tear the foil while handling. Cook on grill 7-10 minutes. Open up papillotes. Stir thoroughly and serve with crackers or grilled pita.

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Cheddar Cheese The cheese originates from the village of Cheddar in Somerset, South West England.

The style is the most popular cheese in the United Kingdom and the second most popular cheese in the United States, behind mozzarella.

Cheddar-style cheese was first made in Canada in the 19th century when farmers in Ontario began to convert to dairy farming and cheddar cheese became their main exportable product, even being exported back to England.

Canadian cheddar cheese soup is a featured dish at the Canada pavilion at Epcot in Walt Disney World.

Pickled Eggs Submitted by Mike Truchan, CASI Advisory Group Volunteer

Dill Fun Facts: Dill is reputed to have a calming effect on the digestive tract. It was once given to crying babies, thus deriving its name from the Old Norse, dilla, meaning “to lull.”

Dill is also reputed to cure hiccups, stomach aches, insomnia, and bad breath.

Dill’s most famous culinary use - the dill pickle - is at least 400 years old. One tablespoon of dill seed contains more calcium than a cup of milk.

12 eggs 1-1/2 cups vinegar 1/2 cup water 1 tsp salt 2 tsp mixed pickle spices

Hard boil eggs. Peel and place in jar. Bring vinegar, water, salt and pickle spices to a boil.

Simmer for 5 minutes. Pour hot liquid through a strainer over hard boiled eggs. Cover jar and refrigerate. Let stand at least 2 days before using.

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“I used to make these pickled eggs when I lived in Alberta. On weekends and holidays in the summertime I used to go up to my cabin at Lac La Biche and buy fresh eggs from local farmers. I made these eggs for 20 years. I still love them!”

Sweet & Savory Cheese Balls Submitted by Cindy Kennedy, CASI Advisory Group Volunteer

Savory:

1 pkg 8oz cream cheese 3/4 cup of chopped glazed cherries (red & green) 1 cup finely chopped walnuts or pecans (your choice)

1 pkg 8oz cream cheese 1/2 cup finely chopped celery 1/4 cup finely chopped red or green pepper (your choice or both) dash of pepper 1 cup finely chopped walnuts or pecans (your choice)

Combine cream cheese and chopped glazed cherries into a ball. Roll ball into the finally chopped nuts. Wrap in plastic wrap and place in refrigerator for at least 6 hours or overnight.

Serve with crackers of your choice.

Combine cream cheese, chopped veggies and pepper into a ball. Roll ball into the finely chopped nuts. Wrap in plastic wrap and place in refrigerator for at least 6 hours or overnight.

Serve with crackers of your choice.

Sweet:

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Focaccia This flat bread topped with olive oil, spices and other products is an early prototype of modern pizza.

The basic recipe is thought by some to have originated with the Ancient Greeks.

Early versions were cooked on the hearth of a hot fire or on a heated tile. A common practice for bakers is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a

Rosa’s Foccacia

4 cups all-purpose flour 1/2 cup olive oil 2 tbsp salt 2 tbsp Fleshman’s active dry yeast mixed with 1 cup lukewarm water with a pinch of sugar. Don’t forget the sugar or the yeast won’t rise.

Let stand 10 minutes.

Submitted by Rosa Tortora

utensil to poke the unbaked dough. Then, to preserve moisture in the bread, olive oil is spread over the dough, by hand or with a brush prior to rising and baking.

Various versions of this Italian bread can also be found in other parts of the world. In some areas of France it is known as fougasse. In Argentina, it goes under the name of fugazza. And the Spanish call it hogaza.

Work the flour with oil and salt with your hands. Then add the yeast/water mixture. Knead it until it becomes a dough. If it is too dry or flakey, add more lukewarm water. Let the dough stand for 30 minutes. Cover with a plastic bag (a clean one) or a cloth. While waiting, spray or coat a 9x10 inch pan with oil.

Make sure your pan has an edge. Coat the edges with oil.

Wet your hands with oil. Pick up the risen dough and put it in the pan. Extend it with your oily hands to the edges. Let it rise in the pan for less than 30 minutes. While waiting, drain

one can of diced tomatoes.

Chop some fresh oregano or rosemary. Spread the tomatoes and herbs on the risen dough.

Drizzle olive oil on top. Poke the dough with your fingers. Bake on a middle rack in a 430 degree oven until golden brown and the bottom is crusty, about 30 minutes. Check it after 25 minutes to see if the bottom is crusty. But don’t take it out until it is done!

Rosa enjoying sammies at CASI’s Client Appreciation Luncheon.

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Cocktail Pizza Wheels Submitted by Irv Watrich

1/2 cup chopped red pepper 1/2 cup finely chopped pepperoni 1/2 cup grated mozzarella cheese 1 tsp dried oregano or basil leaves 1 397 g pkg frozen puff pastry thawed 1/3 cup tomato based pasta sauce (not chunky)

Preheat oven to 375 degrees.

Lightly spray or oil a baking sheet. Add red pepper and pepperoni and stir in a small bowl with cheese and oregano.

Cut pastry into two squares.

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Lightly dust all over with flour.

On a lightly floured surface using a rolling pin, roll pastry, one piece at a time into rectangle about 9 x 11. Turn rectangle so long edges are facing you.

Spread pasta sauce over both pieces, leaving inch border along top edge. Lightly brush border with water. Evenly sprinkle pepper mixture all over sauce. Working with one piece at a time and starting from long edge, tightly roll up pastry forming 2 pinwheel logs. Pinch seams to seal logs. Using serrated knife, slice logs into inch thick rounds. Place on 2 baking sheets about 1 inch apart. Bake in oven until golden 20 minutes. Serve hot or at room temperature.

Local Plum & Port Grainy Mustard Submitted by Chef Natasha Schooten

Mustard seed is the seed of the mustard plant, which is in the same family as broccoli, cabbage, cauliflower, turnips, radishes and arugula.

It is one of the oldest and most widely used spices. The Chinese have used mustard for thousands of years, and the Greeks considered it a common spice.

1/4 cup (60 mL) yellow mustard seeds 2 tsp (10 mL) brown mustard seeds 1/4 cup (60 mL) port wine 1/4 cup (60 mL) red wine 1/4 cup (60 ml) red wine vinegar 1/2 cup (120 mL) plum puree zest and juice of 1 lemon 1/2 cup (120 mL) dry mustard 2 tbsp (30 mL) sugar 1/4 tsp (1 mL) ground allspice 2 tbsp (30 mL) cold water

Place all ingredients in an airtight container and let stand for 24 hours. Pour mixture into a food processor. Pulse the mustard until desired constituency.

Mustard seeds come in three colours: yellow, brown and black. Brown and black seeds are very similar, though black mustard seeds are larger and more potent.

Mustard seeds can be used in a variety of ways. In Indian cooking for example, many cooks will add whole mustards seeds to a pot with oil before they start cooking Osoyoos Cooks at Home 49

To serve: The quintessential condiment for a traditional charcuterie plate with salami, blue cheeses, lamb merguez sausage accompanied with medium rye, Red Fife or alpine style breads. Yield: 1-1/2 Cups

to flavour the oil when the heated seeds pop. This also gives the mustards seed a nutty flavour.

Mustard seeds can also be used in pickling and canning as well as sausage making.

Try adding whole mustard seeds to barbecue sauce and rubs, or marinades for grilling.

Carrot Soup with Ginger Submitted by Nancy and Glen Heather

1 tbsp butter 1 onion, chopped 1 celery stalk, chopped 1 medium potato, chopped 5-1/2 cups of chopped carrots 2 tsp minced fresh ginger root 1-1/2 quarts chicken stock a good pinch of freshly grated nutmeg salt and freshly ground black pepper

Melt the butter in a 2 litre pot.

Add the onion and celery and cook for about 5 minutes until soft. Stir in potato, carrots, ginger and stock. Bring to a boil. Lower heat, cover and

simmer for about 20 minutes.

Cool soup and puree in a blender or food processor.

Return soup to the pot and add nutmeg, salt and pepper.

Reheat slowly to serve.

Serves 6

“We harvest the carrots in my garden in late fall and enjoy this soup on cold winter days. This is Glen’s favourite soup!”

Crunchy Carrot Tidbits: Carrots were first grown as a medicine not a food.

Carrots are the second most popular type of vegetable after potatoes. There are over 100 species of carrots.

By the way, the last meal on the Titanic included creamed carrots in the fifth course.

CASI Volunteer van driver Glen Heather checking the oil before a van trip.

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Baked Tomato Garlic Soup or Sauce Submitted by Barbara Lodge

8-10 fresh tomatoes, cut in half 1 onion, cut into three pieces 6-8 cloves garlic 1 sprig fresh basil

Put olive oil in the bottom of a lasagna style casserole dish.

Place basil on top. Place tomatoes, cut side down on top of oil and basil. Coat tomatoes in oil.

Add garlic and onion and roll in oil. Bake uncovered in a 425 degree oven for 45 minutes until the skin splits on the tomatoes. You can leave the skins on or just pick the skins off. Blend the soup. Use as a sauce over pasta or add some water and puree into a delicious tomato basil bisque.

Tomato Tip: Processed tomatoes and cooked ones have greater lycopene than raw ones.

Tomato sauce and soup and even ketchup have more nutritional content and health benefits of lycopene.

So bring on the tomato soup.

Holdyn stirring up a vat of tomatoes.

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Ancient Greeks and Romans believed that basil would only grow if you screamed wild curses and shouted while you sowed the seeds.

Basil oil is a traditional treatment for insect bites and bee stings so if you get bitten or stung in your garden crush a basil leaf and rub it on the area.

In Italy, basil is not only a favourite culinary herb, it’s considered a sign of love.

When a woman puts out a pot of basil, it means she is ready to receive her suitor!

Mushroom Soup

1/4 cup chopped onion 1 clove minced garlic 3 cups chopped fresh mushrooms 1/2 cup butter 1/4 cup flour 1/4 tsp seasoning salt 1/4 tsp thyme 1-1/2 cup whole milk

Submitted by Dorothy Fairbairn

In iron skillet brown the onion, garlic mushrooms and butter.

Sprinkle with flour and simmer 5 minutes. Add seasoning salt, thyme and milk. Thin to desired consistency with half and half cream.

Some of the oldest living mushroom colonies are fairy rings growing around the famous Stonehenge ruins in England. The rings are so large that they can best be seen from airplanes.

And if YOU see certain types of fungus such as the Honey Mushrooms in the dark, you’ll swear they are radioactive! The phosphorescent light, called “Foxfire”, is produced by enzymes and other chemicals inside the mushroom. You can use these mushrooms to navigate your way when the sun goes down! There are about 40 types of mushrooms that glow in the dark.

Dorothy Fairbairn volunteering at the Osoyoos Museum.

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Minestrone Soup Submitted by Maureen Poucher

”This soup uses convenience foods, makes lots and tastes good. It freezes well.”

1-1/2 lb lean ground beef 1 onion, chopped 1 28oz can tomatoes 2- 10 oz cans onion soup 1 sm pkg frozen vegetables 1- 750ml jar spaghetti sauce 1/2 cup small pasta (macaroni) 1 stalk celery chopped 2 tbsp chopped parsley 1 tsp sugar (optional) pepper to taste 1/2 tsp each thyme, oregano, basil parmesan cheese ( optional) 5 cups water

In large saucepan brown meat and drain off fat. Add onion & celery and cook until softened.

Add tomatoes (broken up & chopped), onion soup & water.

Cover & simmer 30 minutes.

Add spaghetti sauce, pasta, parsley, sugar, herbs and pepper. Simmer uncovered, stirring occasionally for 30 minutes.

Serve sprinkle with parmesan cheese.

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Minestrone means ... “Big Soup” to Italians and means a soup with lots of goodies in it like beans, vegetables and pasta. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season.

April, Lianne and Faith serve up some fresh veggies

Tom Yum Gai Submitted by Lilly Sutton, CASI Volunteer

“I call this my “sick” soup.

I’ve made it for years whenever there was a sickie in the house. The Thai spices and hot chilies are just the thing to combat the symptoms of a cold or flu bug. But you don’t have to wait until someone’s sick to make it because it’s just awesome good!”

PEPPER AND CORIANDER PASTE 1 tbsp chopped garlic 2 tsp salt 2 tbsp whole black peppercorns 2 cups coarsely chopped cilantro 2 tbsp lemon juice

Roast the peppercorns in a dry pan for a minute or two and toss into a food processor along with the rest of ingredients.

Buzz into a coarse paste.

SOUR AND SPICY CHICKEN SOUP 6 boneless skinless chicken thighs or 6 wings 1 tbsp chopped garlic 3 seeded red chilies, fresh or dried 2 tbsp pepper and coriander paste 8 cups homemade chicken broth or water 4 frozen or dried kaffir lime leaves (no substitution!)

1 cup chopped onions or shallots 4 slices ginger root or galangal 2 stems finely chopped lemon grass or 1 tsp lemon grass powder 2 tsp sugar 2 tbsp fish sauce 2 tbsp lime juice

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chopped fresh coriander and chilies to garnish 1 tbsp additional pepper and coriander paste

Cut each thigh into 3 or 4 pieces, section wings. Pound garlic, chilies and pepper and coriander paste together and mix with the chicken pieces.

Marinate for at least 30 minutes or up to a few hours.

Place the stock or water or mixture of both, limes leaves, onions, galangal, lemon grass and sugar in a soup pot and simmer for 15 minutes. Add chicken pieces and simmer for 30 minutes or 45 minutes if using wings. Add fish sauce and lime juice and additional 1 tbsp pepper and coriander paste.

Check the flavor. It should be spicy and sour. Garnish with fresh coriander plus the chopped fresh chilies if you really like heat. **kaffir lime leaves and galangal are available frozen or dried in most Asian markets and sometimes at Superstore. **

Hot Peppers Are you a fan of hot peppers?

There may be a psychological reason behind this.

One theory states that eating foods spiced with hot pepper is a form of constrained risk and the sensation produces the same adrenaline rush as the fightor-flight syndrome. Also, hot peppers instigate the release of invigorating endorphins in the body.

All hot peppers contain significant amounts of potassium and vitamins A and C as well as capsaicin, an anticoagulant compound believed to help prevent heart attacks and strokes.

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Dandelion Salad Submitted by Serge Boujeat, CASI Volunteer

1/2 lb dandelion greens (young and tender) cleaned and dried 1-1/2 oz parmesan cheese 1 anchovy fillet minced 1 tsp minced shallot 1 tsp mustard (mild) 1 large fresh tomato, cut in slices or small cubes (optional) 3 tsp olive oil 1 tsp red wine vinegar Salt and pepper to taste

In a large bowl whisk together vinegar, mustard, anchovy, salt and pepper. Mix and add olive oil. Toss dandelion greens and tomato. Top with shaved parmesan and touch of lemon if desired. Mix well, enjoy.

In North America dandelion is a curse. In Europe it is one of 5 top plants. Instead of killing dandelion with weed killer, save your lawn.

Harvest the dandelion with a knife and cut them. You are fed beautifully. There are amazing nutrients in them.

Tip: Try to remove warts: cut stem from a blooming dandelion flower, squeeze yellow juice on wart and rub 3 to 4 minutes. Repeat 1 time a day for 3 days. Warts should disappear soon.

Serge and Victor sharing Picasa editing techniques.

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Broccoli & Grape Salad Submitted by Lucy Elias, CASI Volunteer

Vines that were planted on the Osoyoos Indian Reserve in 1968 are some of the oldest in the Okanagan.

2 cups chopped broccoli 1 cup seedless red grapes (cut in half) 4-6 green onions 1/2 cup toasted almond slices 1 cup mayonnaise 1/2 cup sugar 1-3 tsp curry powder 2 tbsp vinegar bacon bits to sprinkle on top

In large bowl add broccoli and grapes. Add onions. Mix mayonnaise, sugar, curry powder and vinegar. Add mayo mixture to broccoli. Add almonds and Mix. Sprinkle bacon bits on top to serve.

Broccoli Broccoli gets its name from the Italian “brocco,” meaning “sprout” or “shoot,” which comes from the Latin, “brachium,” meaning “arm” or “branch.”

Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake.

Broccoli comes in a variety of colors, ranging from deep sage all the way to dark green and purplish-green.

Tom “Broccoli” Landers holds the current world record for eating 1 pound of broccoli in 92 seconds.

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Three Hour Pickles Submitted by Heather Baxter

5 long English cucumbers 4 large onions 4 cups sugar 4 cups vinegar 1/3 cup salt 1 tsp celery seed 1-1/2 tsp turmeric 1 tsp mustard seed

Slice cucumbers and onions inch thick and put into a plastic ice cream pail or a large glass jar. Boil sugar, vinegar and

spices and pour over sliced veggies. Refrigerate and stir often. This can keep up to a month ... if they last that long!

The story of the Bad Granny.

“I used to play hide ‘n seek with my grandchildren. One time I snuck behind them and yelled, BOO! I scared the living pants of them. One of them said, “I’m telling Mom”. The other one said, “Bad Granny”. On my 56th wedding anniversary I snuck out of the house, told my husband I was getting a haircut and got my “Bad Granny” tattoo instead!”

Heather Baxter, the one and only “Bad Granny”!

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Crazy Cucumber Tips: There are over 100 varieties of cucumbers being grown in the world. Here in Osoyoos we can grow huge crops of cucumbers as the weather is sunny and warm all summer.

The 3 most popular cucumbers grown in Canada are Kirbys-great for eating raw and for making “Bad Granny’s” pickles, Garden Slicers, delicious for salads and English cucumbers which are delicious for dips as they don’t have as many

seeds. Cucumbers are great on mini sandwiches AND also perfect as a face cleanser!

Cucumber Fruit Dip and Face Cleanser Suitable for dry/normal skin 1/4 cup yogurt 5 thin slices of pear 5 thin slices of apple 5 thin slices of cucumber 1 teaspoon dried mint Drizzle of honey

Mix all of the ingredients in a blender until the mixture is smooth and thin. The yogurt and the juice from the fruit and cucumber will increase the thinness of the mixture. Use this as a dip for melon balls, such as musk melon or cantaloupe. Leftover dip can be used to cleanse your face and neck!

Don’t forget to rinse!

Refrigerate in a bottle or jar and use within two days.

Walter Beurich is sitting by a large pile of cantaloupes, holding a spoon and half a cantaloupe. 1933 Credit: Osoyoos Museum society collection.

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The History of Community Action for Seniors’ Independence

In 2009, the BC Ministry of Healthy Living & Sport (BC MHLS) and the United Way of the Lower Mainland (UWLM) joined forces to give seniors the opportunity to stay in their own homes, and remain independent, longer. The BC Ministry provided the funds and the United Way provided the oversight of those funds.

Osoyoos was fortunate to be chosen as one of five pilot sites for the introduction of the new program “Community Action for Seniors Independence” (CASI). The process in Osoyoos began in 2009 with meetings held between representatives of various local groups, churches and seniors. The result of these meetings showed that the greatest need was transportation.

In 2010 a “Working Group” of volunteers was formed to get the program up and running. As the government funds for this project could only be distributed through a

“charitable” organization, there needed to be a lead agency with charitable status. The Osoyoos Senior Centre Association (OSCA) stepped up to fill this need.

A van was purchased and began serving Osoyoos seniors in November 2010. Volunteer van drivers take seniors to appointments and grocery shopping and on social outings. The goal is to make the seniors’ lives easier as well as more enjoyable. CASI has incorporated an important social component through the social van outings and through friendly visiting in person or by telephone between volunteers and seniors.

CASI is very appreciative for the grant funding received through the CASI program. We strive to supplement those funds by accepting charitable donations (tax deductible receipts available) and van sponsorships. CASI also holds fundraising events and applies for additional grants. The other grants 128 Osoyoos Cooks at Home

enable CASI to provide new, exciting opportunities for seniors such as the grant funding which made this cookbook possible.

The five CASI pilot projects have proved successful in helping seniors in their communities. As a result, the BC MHLS and UWLM have expanded the program to over 50 other communities in the province. This expansion of the program also comes with a new name – Better at Home – and an expansion of services such as housekeeping and yard work.

CASI/Better at Home thanks EVERYONE who helped us get to where we are today. This book is dedicated to each of you for your vision in seeing what this program could do for the seniors in our community and for your hard work, perseverance and continuing support as we go forward.

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What a beautiful opportunity for local seniors and the students of Good Shepherd Christian School to bridge the generation gap: sharing recipes as they cook and bake in the kitchen, creating works of art, and even tackling technology through Picasa! What a blessing to all! – Angela Westcott, Principal, Good Shepherd Christian School

Front cover apple orchard and pie, front flap flowers and back flap orchards photos by Don Lilley.

Front cover inset photo credit: Osoyoos Museum Society collection.

This cookbook celebrates Osoyoos and the sharing of food, fun, and recipes between generations of seniors, youth and adults in our community.

The recipes are tested and true and delicious! And every child will love to create them in your home kitchen!

Back cover photo by Peter Hovestad.

Back cover Inset photo: Mrs. Carlson’s lunchroom at the Carlson store. Left to right: Vida Anderson, Agnes Carlson, Annabelle McKillop. Photo donated by Dorothy Fairbairn.

1938. Credit: Osoyoos Museum Society collection.

ISBN 0-978-0-9881477-5-1 $19.95

9 780988 147751

Osoyoos Cooks at Home

Osoyoos Cooks at Home Community Action for Seniors Independence

I once read “the measure of a Society is in how they treat the old and the young.” This project honours both roots and wings … beautifully.

Congratulations CASI Osoyoos. – Jo Knight, Executive Director, Destination Osoyoos

So great to see young and old having a great time together, appreciating each other and discovering new recipes and cooking techniques in the kitchen. Hopefully one of these recipes will land on my table, cooked by own son! – Andrea Kuzmak, Manager Wander Café, Osoyoos BC

Okanagan Institute

Published by the Okanagan Institute www.okanaganinstitute.com in association with Community Action for Seniors Independence

Osoyoos Cooks at Home | Community Action for Seniors Independence

The average person will eat about 60,000 pounds of food in their lifetime.

CASI has developed from an idea and an opportunity into a vital and indispensable organization in our community. They continue to surprise by their innovative ideas and approaches. – Michael Ryan, Councillor, Town of Osoyoos.