Grilling (Barbecue) or Broiling

Bar B.Q. Season is here

Pasta sanza vino e come il cuore sanza amore 

Pasta without wine is like a heart without love

Grilling (Barbecue) or Broiling

Broiling is another dry-heat cooking method that relies on heat being conducted through the air. Because air is a relatively poor conductor of heat, broiling and grilling require the food to be quite close to the heat source, which in this case is likely to be an open flame. Thus the surface of the food cooks very quickly, making this type of cooking ideal for poultry, fish and the tender’s cuts of meat. In fact, because of the extremely hot and dry nature of this cooking method, it is customary to marinate meats that will be broiled or grilled.

There is one significant distinction between broiling and grilling, which is that grilling involves heating the food from below, while broiling involves heating from above. In both cases, the food is typically turned once during cooking, and a grid or grate of some kind is used, which gives the food the distinctive grill-marks that are the hallmark of this cooking technique. As with sautéing, it's critical to heat the broiler or grill before putting the food on it.

How to Grill Steak

Choose a thick cut of meat. Generally, the thicker the better, especially if you like steak that has a perfectly brown, crispy outside and a juicy, pink center , If a single cut is too large for an individual, it's perfectly acceptable to share the steak with someone else .

Why is thicker steak better than thinner steak? Thicker steak takes longer to cook through than thinner steak. With thinner steak, you're risking overcooking the steak in the center by giving them a nice crust on the outside. With thicker steak, you can cook the outside for longer without worrying about overcooking the steak in the center.

Especially when grilling^, (Barbecue) where high heat is often used, thin steaks become a problem. Best to choose a thicker cut, especially if you can't adjust the heat on the grill with a knob.

HOW TO BARBECUE STEAK

Step 1

Preheat a barbecue grill or flat plate on medium-high. Brush both sides of the steak with olive oil to prevent it from sticking to the barbecue. This is better than brushing the barbecue, as it prevents the oil from burning. Excess oil can create smoke and cause flare-ups on the barbecue.

Step 2:

Wait until just before cooking to season your steak, as salt draws out the flavour some juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.

Step 3:

Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness. Turn Steak once only during cooking - anymore and the juices escape, which can make the meat tough.

Step 4:

After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.

HOW TO KNOW WHEN YOUR STEAK IS DONE

The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back. Use this guide for cooking times and to tell when it's ready.

Basic Grilled Steak Recipe

Ingredients

3 to 5 cm.  New York strip or Beef rib-eye steak

Vegetable oil

Salt

Freshly ground black pepper

Method

1. Remove the steak from the refrigerator and let it come to room temperature, about 30 to 45 minutes.

2. Heat a gas or charcoal grill to high (about 230 to 250 C.) and rub the grates with a towel dipped in vegetable oil.

3. When the grill is ready, place the steak on the grates and cover the grill. Cook, undisturbed, until grill marks appear on the bottom and the steak’s lightly charred on the edges, about 4 to 5 minutes.

5. Flip, cover the grill, and cook until the steak’s medium rare, about 4 minutes more.

6. To check for doneness, use your finger to press on the meat: It should be firm around the edges but still give in the center.

7. You can also use an instant-read thermometer; it should register between 55 C.  to 60 C

Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.

Perfect Barbecue Chicken Breast (serving 6)

125 ml. cider vinegar

45 ml coarse ground mustard

3 garlic cloves minced

1 lime juice or lemon

Lemon rind

125 gr brown sugar

7 ml salt

3 gr fresh ground black pepper

100  ml olive oil

6   skinless boneless chicken breast

Method

1. In a glass bowl, mix the cider vinegar, mustard, garlic, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

2. Preheat an outdoor grill for high heat

3. Clean the grill .Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run

4. May pour or brush the chicken with a bit of white wine, just a few minutes before done

Barbecue (in the oven) Pork Spareribs (serves 6)

2.5 kg pork spareribs washed and patted dry

Salt and fresh ground pepper to taste

250 ml of vegetable stock.

250 ml Sweet chili sauce

Method

1. Preheat an oven (175 C.)

2. Season the spareribs with salt and pepper.

3. Pour the stock into the bottom baking dish lay the spareribs in the dish cover with aluminum foil.

4. Bake in the pre-heated oven for 30 minutes. Pour about half the chili sauce over the meat, cover and return to oven.

5. Brush the ribs with more chili sauce every 5 minutes and continue cooking until the meat pulls from the bone, about 5 minutes more and serve hot may be also be served cold.

Honey Ginger Grilled Salmon

Ingredients

5 ml. ground ginger

5 ml. garlic powder

100 ml reduced sodium soy sauce
100 ml.  Orange juice
75 ml honey
1 green onion, chopped
750 gr salmon fillets

Method

1. In a large self-closing plastic bag, combine first six ingredients; (ginger, garlic, soy, orange juice, honey and onions) mix well.
2. Place salmon in bag and seal tightly.
3. Turn bag gently to distribute marinade.
4 .Refrigerate 15 minutes or up to 30 minutes for stronger flavour.
5. Turn bag occasionally.
6. Prepare grill rack.
7. Preheat grill to medium heat.
8. Remove salmon from marinade; reserve the marinade.
9. Grill 12-15 minutes until fish flakes easily with a fork.
10. Brush with reserved marinade up until the last 5 minutes of cooking time.

Boiling and Poaching Meats

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Boiling and Poaching Meats

 Boiling

The cooking of food by immersion in water that has been heated to near its boiling point (100° C)

Boiling is used primarily to cook meats, starches like pasta and vegetables. The extent of cooking varies according to individuals and regional or traditional. A number of specific terms apply to methods of cooking with hot water. Scalding is accomplished in water  heated to around (85° C), usually in a double boiler, which conducts the heat of the water, contained in a bigger pan, to a smaller pan containing the food, thus avoiding contact between food and water. This technique is commonly used to prepare milk for breads and custards.

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Poaching : In the culinary arts, the word poach means to cook something in liquid with a temperature ranging from 60 C. to 70 C. Poaching is typically reserved for cooking very delicate items like eggs and fish. But other proteins like chicken are often prepared via poaching, and some vegetables can be poached too.

Among the advantages of poaching as a cooking technique is the fact that poached items will turn out moist and tender, which is certainly desirable in the case of fish where it is easy for fish to dry out when prepared using other cooking methods. And because poaching involves keeping the cooking liquid at a constant temperature a fairly low one, at that it makes it less likely that items will be overcooked. At least, it would take a lot longer to overcook something.

 

Boiled beef Dinner (serves 6)

Ingredients

1 white onion, sliced in half

1 potato, peeled

1 carrot, peeled and top removed

2 celery sticks, leaves removed

2 tomatoes, halved

1 bay leaf

Bunch of parsley

1kg beef top round, tied with string to retain shape

Coarse salt as needed

Method

1. Bring a pot of water or beef stock to the boil. Add onion, potato, carrot, celery, tomatoes, bay leaf and parsley.

2. When the water comes to the boil, add the beef joint; season with salt. Simmer for about 3 hours over low heat.

3. When the beef is tender; slice thinly and serve.

Poaching Beef Steak

1. Choose a cut of beef suitable for poaching. Beef tenderloins are a favourite for poaching but steaks and shallow roasts also poach well.

2. Pick a quality pot for poaching. A cast aluminum pot with an enameled finish is a good choice. Choose one with a thick bottom to distribute heat evenly through the simmering process.

3. Prepare the poaching liquid. You may poach with broth and popular beef seasonings, such as Worcestershire sauce, onion flavouring or tarragon. Flavours will be absorbed into the beef so consider that before adding them to the pot.

4. Put a little acid in the broth to break down the protein in the beef. Either lemon juice or wine when added at the rate of 75 ml. per liter of broth will tenderize the beef without affecting the flavor.

6. Simmer the meat on low heat until done. The time will vary depending upon the thickness of the cut. For a thick steak, five minutes is a good average poaching time. The liquid should barely simmer in order to cook the beef to a tender finish.

7. Remove the meat carefully with a slotted spatula and serve immediately.

8. Boiled beef is best served over noodle or rice

Boiled Pork  Dinner (serves 6)

1 kg.  pork  sirloin  roast

50 ml olive oil
5m ml. dried thyme
1ml.granulated  garlic  (not garlic salt)
100 ml dry white wine (or chicken  stock)
11/2 lt chicken stock
6 medium potatoes, peeled and cut in half
6 medium carrots, peeled and cut in half
2 large onions, peeled and cut in half
1 medium head of cabbage, cored

Method

1.Cut pork into 2 or 3 large chunks and trim extra fat. In stock pot, sauté pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate.
2. Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot.
3. Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature.

4. About 15 minutes prior to serving, cut cabbage into large shreds; stir into pot. Bring to a boil and cook until cabbage wilts and is soft.
5 This makes a soupy roast, not thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day.

Veal Pot Roast (boiled) Recipe

Ingredients: (Serves 6 to 8 )

2 kg veal pot roast

30 ml.  Vegetable oil

Salt and pepper

3 medium carrots, sliced

2 medium onions cut in quarters

4 stalks celery, chunks

75 ml. vegetable stock

50 ml butter

50 ml plain flour

100 ml. white wine

Method

1. Brown the veal on all sides in the oil in a skillet.

2. Season to taste with salt and pepper. Put the vegetables into the Crockpot; place veal roast on top.

3. Pour the stock into the skillet and scrape the bottom. Cook over a low heat for one minute, and then pour over the veal roast.

3. Cover and cook on the LOW for 8 to 10 hours.

4. Remove the meat and the vegetables from the Crockpot and keep warm.

5. Melt the butter in a saucepan and stir in the flour. Cook over a low heat until smooth and bubbly.

6. Add the liquid from the Crockpot; stirring constantly, cook until thick and smooth. Add the wine and cook for 2 minutes longer.

7. Season to taste with salt and pepper then pour over the veal roast.

Maybe be served over buttered Angel hair pasta or chow-mien-Chinese-noodle

Boiled Chicken (Serves 8)

Ingredients

1 ½ kg. Whole chicken

1 large onions cut in half

3 small carrots in chucks

2 stalks of celery in chunks

10 ml peppercorn

Chicken stalk to cover or water

Method

1 Place chicken in a pot with onion, carrots, celery and peppercorns

2. Add stock or water to cover

3. Bring to a boil and reduce heat to a simmer and cook for about 80 to 90 minutes or until the meat falls off the bone

5. Remove chicken, let cool and shred or chop the meat. Could serve hot or cold 

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” - Otto

Baking Meats

 Otto Say’s 

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Baking is a form of dry - heat method that uses hot, dry air to cook food. Like other dry-heat cooking methods, baking browns the surface of the food, which in turn develops complex flavors and aromas.

Baking  a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 150 C. and often much hotter. A convection oven, which circulates hot air throughout the oven, can enhance the browning reaction.

The browning that happens when we heat carbohydrates (like when we bake a loaf of bread, for instance) is the result of caramelization

Cook Uncovered

Baking require that the food be cooked uncovered, so that it's the hot, dry air that delivers the heat, not steam from the food.

Because it uses indirect heat, baking cook food fairly evenly since all of the food's surfaces are exposed to the heat to the same extent. This differs from pan – frying for instance, where the surface that touches the hot pan gets much hotter than the side that faces up.

Browning

Though the words "roasting" and "baking" are frequently used interchangeably, some chefs distinguish between the two based on temperature, with roasting implying greater heat and thus faster and more pronounced browning than baking.

Others may prefer to use the word "roasting" specifically for meats, poultry and vegetables, but use the term "baking" for fish and other seafood or bread and cakes

Oven Baked Rump Roast ( serves 6 to 8)

Ingredients

2 kg Rump beef roast

3 ml salt

2 ml. pepper

1 onion diced

4 garlic cloves

1 bell pepper sweet

250 ml beef stock

125 ml. flour

Method

1. Marinate the roast over night (in the refrigerator) with all ingredients except the salt and flour

2.When ready to cook put in a baking dish and add the salt and flour and mix well  .Bake for about 2 ½ for 3 hours .It should be ready. Remove the roast and drain the juice and it will be beautiful gravy for your roast

How Bake Pork loin(serves 6 to 8)

A pork loin is a beautiful piece of meat. But if you don't cook it properly, it ends up being tough, dry, and inedible. Treat it gently

Ingredients

2 kg Pork loin

Salt and pepper to taste

100 ml. vegetable oil

6 cloves of garlic

5 ml thyme

20 ml. Dijon Mustard

100 ml. White wine

150 ml. Vegetable stock

Method

1. Pre-heat oven 190 C.

2. Let roast stand at room temperature that the chill of the refrigerator is off so that it will cook more evenly

3. Season roast with salt and pepper

4. Brown the meat on all sides about 2 minutes of each side make sure the pan is really hot to sautéed

5 Add the rest of the seasoning or if you want to add more and the white wine, mustard and the stock

6. Lay the roast into a baking pan ( not a cookie sheet ) for about 1 hour or so,

7. When cooked let the roast rest for about 10 to 15 minutes before serving

Baked Veal roast with vegetables (serves 6 to 8)

Ingredients

2 medium carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

3 cloves of garlic, chopped

6 mushrooms, 200 ml

250 ml.dry white wine

2 sprigs fresh rosemary

2 sprigs fresh sage

1 ½ kg boneless veal shoulder roast, tied

35 ml. olive oil

10 ml. Aromatic spice

Salt and pepper, to taste

400 ml. chicken or veal stock, optional

Method

1 .Preheat oven to 250 C. Mix the carrots, celery, onion, garlic and mushrooms in a pan.

2. Add the wine and spread the vegetables evenly over the bottom of the pan. Lay the sage and rosemary on top of the vegetables.

3. Rinse the veal and pat it dry with paper towels. Trim off any excess fat. Using your hands, rub the meat with the olive oil, then the aromatic spice blend, then the salt and pepper. Place the veal on top of the vegetables and herbs.

4. Roast at 250 C. for 15 minutes, then flip the veal over and roast for another 15 minutes so that both sides are well- browned. Lower the oven temperature to 180 C. and cover the roast covered loosely with aluminum foil.

5.Cook until about 2 hours, basting every half hour with pan juices. If you prefer a browner roast, remove the foil for the last 15 minutes of cooking.

5. Remove the pan from the oven and transfer the roast to a cutting board. Cover with foil and let it sit for 15 minutes. Cut into desired able sliced about 2 cm. slices.

6. Remove the rosemary and sage and return the sliced veal, to the pan.

7. You can refrigerate the roast at this point if you are serving it later.

8. Reheat at 180 C. for 10-20 minutes.

Baked Chicken Recipe (Serves 4)

Ingredients

1 1/2 to 2 kg   chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings)

75 ml. Olive oil

Salt and freshly ground pepper

175 ml. of chicken stock or white wine (to make gravy optional)

METHOD

1. Preheat oven to 200 C...Dry chicken with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center and there is a little room between pieces.

2. Cook for 30 minutes at 200°C. Then lower the heat to 180 C. °F and cook for 10-30 minutes more depends on size of chicken until juices run clear when poked with a sharp knife or if your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently

3. Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Let rest for 5 minutes or so before serving.

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” - Otto

Baking and Roasting Fish Baked Halibut

Otto's Says

Pasta senza vino e come il cuore sanza amore Pasta without Wine is like a heart without love 

Baked Halibut

Ingredients

500 ml halibut

1 fresh lemon

40 ml olive oil

25 ml paprika

Salt and pepper to taste

Method

1. Cut fish into 250 gr each .Marinade in lemon juice in a dish for about 25 to 30 minutes

2. Drizzle olive oil and sprinkle paprika and salt and pepper over all

3. Bake for about 10 t0 15 minutes at 225 C.

4 ready to serve

Whole roasted Fish

INGREDIENTS ( serves 6 to 8)

1 large whole bass or salmon, 1 1/2 to 2 kg

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 large bunch fresh rosemary

Few l large sprigs fresh coriander for garnish

Method

1. The fish should be cleaned and gutted but left whole.

2. Prepare a large enough pan with oil

2. For flavour, the head should be left on the fish.

3. Preheat oven to 225 C

4. Rub the fish inside and out with the olive oil. Season the cavity of the fish with salt and pepper and stuff it with the rosemary

5. Place the fish on the prepared pan, place it in the oven and roast it 5 to 8 minutes depends on size about (minutes per ½ kg)

6. Remove the fish from the oven and turn off the oven.

7. Cover the fish loosely with a tent of foil and allow it to rest at least 15 minutes.

8. It can rest for up to one hour and then be served at room temperature.

9.At serving time, transfer the fish to a platter and garnish with the fresh coriander.

Lake Superior white Fish Boil Dinner

Ingredients (Serve 8)

16 pieces Lake Superior Whitefish, in 5 cm.  Wide slices
16 small baby red potatoes
16 small sweet white onions (like pearl onions)
125 gr salt
2 lt.  Fish stock
lemon wedge

Coleslaw

Method

1.Add a ½ of the salt to water and bring to a boil.

2. Add potatoes, boil for 16 minutes.

3. Add onions, boil for 4 minute more.

4. Add fish and the rest of salt and boil for 8 to 10 minutes, then drain in a colander.

5. Place two pieces of fish on each plate, two potatoes and two onions.

6. Then drizzle the fish, potatoes and onions with 2-3 tablespoons of melted butter

7. Serve with a wedge of lemon,

8. Coleslaw

Smile and be sweet:

The best way to win a friend is to listen and smile it only take a minute

                                Otto 

St. Patrick's Day Celebration Meal

Pasta Senza Vino e come i cuore sanza amore

Pasta without wine is like a hearth without love

St. Patrick's Day in Canada

This event commemorates the life of St Patrick, a missionary who worked in Ireland and is said to have died on March 17 in the fifth century. He played an important role in converting the inhabitants of Ireland to Christianity.
What do people do?
In some cities, notably Toronto and Montreal, large scale St Patrick's Day parades are held, often on the Sunday closest to March 17. The parade in Montreal has been held every year since 1824. However, the first recorded celebration of St Patrick's Day was in 1759 by Irish soldiers serving with the British army following their conquest of part of New France, a French colony in North America.
People who have an Irish background or enjoy Irish culture may hold Irish themed parties and serve traditional dishes, such as Colcannon or Irish stew. Colcannon is a dish of mashed potatoes mixed with kale or cabbage and Irish stew is traditionally made with lamb and root vegetables. Traditional Irish drinks include stout, a dark beer, and whiskey.
St Patrick's Day is not a public holiday in Canada except (province of Newfoundland and Labrador). Schools, organizations, businesses, stores and post offices are open as usual. Some organizations may arrange St Patrick's Day parties, but these do not usually disrupt normal affairs. Public transport services run on their regular timetables. In cities, where parades or large public events are held, there may be some congestion or road closures.
SymbolsThe most widely-seen St Patrick's Day symbols are the colors green, and sometimes orange, and the shamrock. The shamrock is a symbol of Ireland and a registered trademark of the Republic of Ireland. It is the leaf of the clover plant, which grows on the ground, often among grass and an Irish Catholic symbol of the Holy Trinity. It is sometimes confused with the four-leaf clover, which is a variety of the three-leaf clover and is thought to bring good luck.

St. Patrick's Menu

Appetizer – Spinach Bacon Tartlets

Soup Irish Potato and Leek Soup

Main Coarse True Irish Lamb Stew

Dessert Old-Fashion Oatmeal Pie
 

Spinach Bacon Tartlets (2 ½ Dozen)

Ingredients

250 gr cream cheese

1 egg white

150 ml. chopped cooked spinach

50 ml. chopped green onions (whites only)

5 ml salt

2 ml. ground nutmeg

30 cooked tart shells (phyllo tart shells)

Bacon cooked and diced (could sub with turkey bacon)

Method

1. In a bowl beat the first six ingredients (cheese, egg, spinach, onions, salt and nutmeg)

2. Spoon filling into tart shells.

3. Place on an ungreased baking sheet.

4 Bake for 10 minutes at 190 C.

5. Sprinkle with bacon and bake for a few minutes longer or until lightly brown

6. Serve warm

Irish Potato and Leek Soup
(serves 4 to 6)

Ingredients

3 leeks, trimmed, washed, and chopped use only the white part)
3 baking potatoes, peeled and cut into chunks
2 40 ml. olive oil
1 liter  chicken stock  (or vegetable stock)
200 ml. half-n-half
salt and pepper, to taste
Crisp bacon bits, shredded cheddar

Method

1. Heat the olive oil in a skillet over medium-high heat.

2. Add the chopped leeks and sauté until softened, 5-7 minutes.

3. Add the potatoes and stock, and cover.

4. Bring to a boil, then reduce to simmer for about 30 minutes, or until potatoes are tender.

5. Puree using a blender, or in a food processor.

6. Return to the pan, add the half-and-half, and slowly reheat.

7. Do not allow to boil once the half-and-half has been added.

8. Taste, and add salt and pepper as desired.

9. Garnish with Crisp bacon bits, shredded cheddar

Irish Lamb Stew (Serves 8 to 10)

Ingredients

750 gr thickly sliced bacon diced

2 kg. Cubed Lamb shoulder

3 ml. salt

3 ml. ground black pepper

125 ml. flour

3 cloves of minced garlic

125 ml vegetable stock

1 lt beef stock

30 ml. vinegar

750 ml. chopped carrots

2 large onions chopped

3 potatoes

5 ml. thyme

2 bay leaves

225 ml. white wine

Method

1. Place bacon in a skillet cook over medium heat until evenly browned

2. Drain, crumble and set aside.

3. Put Lamb, salt, pepper, and flour in a mixing bowl, toss to coat the meat evenly,

4. Brown the meat in a frying pan with bacon fat. Place meat into stock pot. Leave some bacon fat for frying

5 .Add garlic and sauté until golden brown, Deglaze the pan with 125 vegetable stock and add to the stock pot with bacon pieces, beef stock. Cover and simmer for about 1 ½ hours.

6 Add carrots onjiions, potatoes, thyme, bay leaves and wine to the pot.

7. Reduce heat and simmer covered for about 20 minutes or until vegetables are tender

Old-Fashion Oatmeal Pie

Ingredients (serves 6 to 8)
1 pie crusts
4 eggs
250 ml sugar
30 ml flour
5 ml. cinnamon
1 ml salt
225 ml corn syrup
75 ml melted butter
 drop vanilla

225 ml. quick cooking oats

Method

1.Preheat oven to 190 C.
2.Beat eggs until frothy.
3. Combine sugar, flour, cinnamon and salt in a small bowl.
4. Add eggs, mix well.
5. Add corn syrup, melted butter, and vanilla.
6. Mix oatmeal.
7. Pour into uncooked shell.
8. Bake for 45 minutes.
9 Before serving sprinkle with icing sugar

Smile and be sweet: the best way to win a friend is to listen and smile it only take a minute