Wartime Canada
The Economy Oat Muffin recipe as it originally appeared. All recipes here are from Wartime Canada.
Remembrance Day is right around the corner.
You might remember me mentioning in my last column on Oct. 22 how thankful we should all be that we live in a country where healthy food choices are abundant. One of my colleagues recently wrote on Twitter that in North America and other wealthy countries we argue over plant based foods versus red meat when many people in our world, including these same wealthy countries, go hungry and would gladly have either.
One of the reasons we have such an abundance of food choices is because of those throughout history who fought for our freedom. But imagine what it would be like to live in a time where food was not so readily available. A time of food rationing when supplies were scarce. When even small amounts of certain food was considered a huge luxury.
Remembrance Day is a perfect time to reflect back on the many people who have died and all who have been affected by Wars. War is a terrible time for those fighting but those at home are also greatly affected.
During the Second World War, and even a few years after between 1940 and 1954, imports into the country came to a standstill and food such as meat, flour sugar, tea and butter were very scarce. Many meals had to be improvised.
My mom has shared about these difficult times and how, by some miracle her mom would come up with a few scarce ingredients to surprise them with a birthday cake on their birthdays. It helped that they lived on a farm so had milk and cream and butter and eggs. It also meant sacrificing those few precious ingredients that could have been used for more practical recipes. What an incredible gift that would be! Now we take something so simple as a birthday cake so for granted. It was a time of great sacrifice for all, as all wars require.
Here are a few examples of the incredible cooking creativity born of the challenges of food rationing. Perhaps these are great ideas to apply today in an effort to be more environmentally conscientious and cutting way back on waste.
Thank you to all our war veterans. Please take time to remember with thankful hearts all those who have sacrificed to fight for freedom.
Joanne Smith is a registered dietitian.
Economy Oat Muffins
Here’s a butter-free recipe that uses leftover porridge.
1/2 cup cooked rolled oats
1/4 cup milk
1/3 cup flour
1/2 tsp salt
1 1/2 tsp baking powder
2 tsp sugar
1 Tbsp shortening, melted
Mix cooked oats with milk and blend until smooth. Add beaten egg
Sift flour, measure, add salt, baking powder and sugar and sift again. Combine with the first mixture, stirring until flour is absorbed.
Add melted shortening and pour into well greased muffin tins.
Bake in a moderately hot oven (375-400 F). Baking time 20-25 minutes
Makes 6 medium sized muffins
“These muffins are light, tasty and economical. Better make double the quantity-they’re that good!”
From Wartime Canada
Baked Corn and Tomatoes
1 1/2 cups canned corn
1 1/2 cups strained canned tomatoes
3/4 tsp salt
1/8 tsp pepper
1 tsp sugar
1/2 cup Robin Hood rolled oats
1 Tbsp dripping
1/2 cup grated, strong cheese
Mix first seven ingredients in baking dish.
Sprinkle grated cheese on top and bake in moderate oven (360 F)
Baking time – 20 minutes. Serves 4 to 5
“Here’s the main dish you’ve been wanting for your meatless dinner, with good nutrition and good flavour marching hand in hand. Serve it with cream soup, stuffed egg salad and a baked rhubarb cobbler for dessert.”
From Wartime Canada
Clever Extending with Three in One
“Even extenders can be extended! Amounts of meat in most recipes can be lessened, other ingredients extended where necessary.”
2 cups ground leftover meat
2 Tbsp grated onion
2 Tbsp ketchup or chili sauce
Reheated gravy or canned tomatoes to moisten
Salt, pepper and seasonings to taste.
Combine ingredients. Finely diced cooked vegetables may replace some of the meat.
1. Turnovers
Make a rich biscuit dough using 2 cups flour. Roll dough one quarter inch thick, cut into 6 inch rounds. Place meat mixture on rounds of dough, fold dough over and pinch edges together.
Prick tops, brush with milk. Bake in hot oven, 425 F about 20 minutes.
2. Roly-Poly
Roll biscuit dough in a rectangle one quarter inch thick. Spread with meat mixture, roll like a jelly roll, brush with milk. Bake in hot oven 400 F about 30 minutes.
3. Roll-Ups
Cut 6 thin slices lengthwise from a loaf of fresh bread, trim crusts. Spread each slice with meat mixture and roll. Brush rolls with melted dripping. Bake in a moderately hot oven, 375 F, until golden brown and crisp, – about 20 minutes.
From Wartime Canada
