Bullion

Maple Leaf Bar

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NHL FANS!!! SUPPOSING THIS HAPPENED...?

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Supposing the following four teams were dissolved...

Phoenix Coyotes
New York Islanders
Nashville Predators
Atlanta Thrashers

If your favorite franchise were to choose five players to bring to their hockey club from any of the four listed teams, who would you want to see them select? (barring any and all other factors that would keep your team from bringing them in)

Second question: The NHL has been talking recently of shrinking by dissolving a few teams which have little or no profit for the league in the future. Who would probably be dissolved in real life?

As a fan of the Toronto Maple Leafs, I would bring in...

Peter Meuller, Shane Doan, Kyle Turris, Ilya Kovalchuk and Shea Weber. How about you guys? Remember, your choices are to be made barring any and all factors which could stop your team realistically from bringing them in to add to the roster.
James, thanks for being honest.

First of all, the NHL has NOT been talking about dissolving teams (hence this morning's lawsuit against the SunMedia corporation for the story they did on the NHL in turmoil).

As I've stated before, the cost of contracting a team is $10-$12MM/owner. There are several owners who can't afford to do that or in the case of Calgary, Toronto, Philadelphia, and Boston refuse to spend any more of their money

Grandma Hystad's Recipes,bar Mixes, Drinks, Food Information

CONTENTS

BORSCHT SOUP

GRANDMA’S SPAGHETTI AND MEAT BALLS

BAKED WINTER SQUASH

GRANDMA’S WHIPPED SHORTBREAD COOKIES

AUNT PAT’S BUTTER TARTS

LIGHTSIDE

BUY LOCAL FOOD

FOOD INFORMATION WHEN EXPOSED TO FIRE, FLOOD, HEAT, POWER OUT

CARBON MONOXIDE POISONING

RESPONSIBLE DRINKING

BAR MIXES

NON-ALOHOLIC DRINK

VEGETABLE SOUP BORSCHT

2 pounds beef, with soup bone.

2 carrots.

1 medium head of cabbage.

2 average-sized onions.

6 average-sized potatoes.

2 cups canned tomatoes.

6 whole pepper kernels.

1 bay leaf.

A few sprigs of dill.

½ cup chopped beets.

Cover meat with cool water and bring to a boil.
Let simmer until almost tender.  Add water if necessary
to keep meat covered.  One hour before serving, add chopped
vegetables and seasoning.  Potatoes may be cooked separately
before serving.  When ready to serve, remove from heat and
add sour cream.

GRANDMA’S SPAGHETTI AND MEAT BALLS.
½ cup………………….(125 ml)……………………onions
2 tablespoons (30 ml)…………………….margarine
1 pound…………….(500 g)……………………ground beef
2 cups…………………(500 ml)…………………tomato sauce.
2/3 cup………………(160 ml)…………………sliced mushrooms.
4 cups…………………(1000 ml)………………can tomatoes.
½ cup………………….(125 ml)…………………chopped parsley.
1 ½ teaspoon. (7.5ml)……………………oregano or sage
1 teaspoon………(5 ml)………………………salt
¼ teaspoon………(1.25 ml)………………thyme
1 bay leaf
1 cup………………….(500 ml)…………………water
2 cloves garlic

In a large skillet, cook onion in hot oil until tender.  Add
Meat and garlic, brown lightly.  Add remaining ingredients.
Simmer uncovered 1 ½-2 hours or until sauce is nice and thick.
Stir occasionally.  Remove Bay leaf.  Serve hot over spaghetti.
Top with Parmesan cheese.
YIELD:  6 servings.
Time:   2 ½ hours.

Beef And Potato Cakes

You can use ground meat if desired.  A treat for children.

8 oz. Beef.

8 oz. Potatoes.

1 small 2-3 inch onion chopped finely.

1 egg yolk.

Dark soy sauce.

1 teaspoon salt.

Cook the potatoes and mash.  Mix in egg yolk and salt.  Chop onion finely, brown with 1-tablespoon oil, and add ground meat.  Brown for 4 minutes.  Add soy sauce and mix the batch with the potatoes.  Shape into balls the size of golf balls, flatten into cakes.  Heat the cooking pan. Grease lightly with oil; use medium heat to brown the cakes, turn to brown both sides.  If you have an electric skillet set temperature at 340.  When automatic control light blinks, turn cakes over.

Baked Winter Squash

1 large acorn or butternut squash
2 tablespoons maple syrup
1 teaspoon cinnamon
Margarine or Nonstick cooking spray

Preheat oven to 400 degrees F. Lightly grease a baking sheet with the margarine or cooking spray.

Slice the squash into rounds 1/4 inch thick. Remove seeds on each slice and arrange squash in a single layer on the baking sheet. Bake the slices for 8 minutes, turn, and drizzle lightly with maple syrup and cinnamon. Bake for 8 minutes longer; remove from the oven and let cool. Serves 4.

GRANDMA’S WHIPPED SHORT BREAD COOKIES

1 POUND………(500 G)……………..BUTTER OR MARSRINE

3 CUPS………..(750 ML)……………FLOUR

1 CUP ……………(250 ML)…………..ICING SUGAR

Beat with mixer until creamy.  Drop on cookie sheet and bake at 350 F, (175 C) until slightly brown.

YIELD: approximately 5 dozen cookies

TIME:  1 hour (includes cooking and cleaning time)

AUNT PAT’S FAVOURITE BUTTER TARTS

1/3-cup ………………………(80 ml) …………………butter.
1-cup………………………………(250 ml)…………………brown sugar.
2 tablespoons…………(30 ml)……………………milk or cream..
1/3 cup……………………….(80 ml)……………………currants
1 egg beaten well.
1 teaspoon……………….(5 ml)………………………vanilla.

Mix all ingredients together.  Put in unbaked tart shells. 
Bake at 450 F, (230 C), for 8 minutes.  Turn down to 350 F,
(175 C), and cook until brown.

LIGHTSIDE

Dinner Blessings

The housewife invited 2 couple and their children for dinner one night. As they get ready to eat, the housewife asks her son, “Would you like to say blessings”?

“I don’t know what to say”, the boy replies.

 “Just say what you hear what your mother says”, replied the mother.

The boy bowed his head and said, “Lord, why on earth did I invite two 2 couples and their kids for dinner”?

BUY LOCAL

Where possible we should buy locally grown foods. As a rule your food is fresher, better flavor, picked within a day of your purchase. Local produce more likely has a higher nutrient content than store-bought produce that has spent time on a transport truck and warehouse. Further farmers who sell directly to local customers receive the full value for their product, can sell cheaper, as there is less cost to processing, transportation, packing, warehouse etc.

This is the time of the year for ice; snowstorms, (with power failure) floods and fire, depending on what part of the country you live.  Below are some helpful tips to keep your food and you safe.

Food Information When Power Out

Have Food on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill.  Food boxed or canned milk, water, and canned goods should be part of a planned emergency food supply.  Also, ready-to-use baby formula for infants and pet food.

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.  Coolers are a great help for keeping food cold if the power will be out for more than 4 hours.

Carbon Monoxide Poisoning

Carbon monoxide is a poisonous gas. It is produced whenever you burn any fuel—such as gas, oil, kerosene, wood, or charcoal. Generators, pressure washers, other gasoline powered tools and charcoal grills give off high levels of CO. This can build up quickly in closed spaces or partially enclosed spaces—within minutes. Never use gas-powered tools inside—that includes your basement or garage.

Get a battery-powered CO detector to alert you to dangerous levels of carbon monoxide in your home.

Please remember: you CAN NOT prevent build-up of carbon monoxide by using an exhaust fan—or opening your garage doors or windows. Again, never use gas-powered equipment inside.

Be alert to the signs of carbon monoxide poisoning! If you or anyone else in your home feels sick, dizzy or weak—Think carbon monoxide—CO! Get out of the house and seek prompt medical help.

FOOD EXPOSED TO FIRE- HEAT

Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator.

Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware.

Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles.

In Flood Zone?

If your location is in a possible flood zone plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours.

Discard any food that is not in a waterproof container if there is any chance that it has come into contact with floodwater. Food containers that are not waterproof include those with screw caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with floodwater, because they cannot be effectively cleaned and sanitized.

Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow air-drying.

RESPONSIBLE DRINKING
It should be known that like any other drug, addiction is a potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

If you’re having a party provide food with your drinks.  You can also offer non-alcoholic such as fruit, soft drinks.

BAR MIXES
Hoots Mon.
1 jigger Scotch Whiskey.
½ jigger Lillet.
½ jigger Sweet Vermouth.
Stir with ice and strain.

Apple Cocktail
½ ounce applejack
½ ounce apple cider
¼ ounce gin
¼ ounce brandy
Shake with ice cubes.  Strain into chilled cocktail glass.

Non-Alcoholic Drink

Fresh Fruit Punch
8 ounces each of orange juice, pineapple juice, and grapefruit
juice.
1 bottle ginger ale.  Sugar to taste.
Combine the juices with the sugar.  Stir until the sugar is
dissolved and refrigerate.  Add the ginger ale plus chunks of ice before serving.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

You have permission to copy any of my articles providing each is complete, and Author Article Source Box is included.

About the Author

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters.
At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit:

Jam Band at Maple Leaf Bar in New Orleans

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