Foodie Friday- Sweet Potato Hash Browns

Sweet Potato Hash Browns with Bacon and Onions

Ingredients:

• 4 medium sweet potatoes, peeled and quartered
• 1 tbsp cider vinegar
• 1/4 cup peanut oil, divided
• 6 slices of turkey bacon, cut into pieces
• 1/2 cup chopped onion
• 1/4 tsp grated nutmeg
• salt and pepper to taste
• 3-4 tbsp parsley

Instructions:

1. Place the potatoes in a medium saucepan and cover with cold water; add the vinegar. Bring to a boil and cook until tender, about 15 minutes. Drain and cover with cold water until cooled to room temperature, then cut into 3/4 inch chunks. 
2. In a large saute pan, heat 1 tbsp oil over medium heat. Add the bacon pieces and sauté until they are nearly done and beginning to crisp up, about 5 minutes. Remove both from the pan with a slotted spoon and reserve.
3. Return the sauté pan to the stove, add the remaining oil and heat until hot but not smoking. Add the potato chunks, sprinkle with the nutmeg, and cook without stirring until they are golden brown on the bottom, about 10 minutes. Turn the potatoes and cook for 5 minutes longer. Remove from heat. Stir in the bacon and onions, season with salt and pepper, sprinkle with parsley.

Kelsey 

Backus-Page House Museum

 

Backus-Page Goes to the Bridal Show

Last Sunday, Sarah, Kelsey and I spent the day at the historic CASO Station in St. Thomas for their 5th Annual Bridal Show.  We had a great time meeting brides, some grooms, lot's of Moms and friends.  Our focus was to promote the grounds of the Backus-Page House Museum as THE place to hold your outdoor wedding.  Here's a picture of our display.  Congratulations to Dayna Walker who won a MK Satin Hands Pampering Set from us.  
                                                                              Angela Bobier, Cultural Manager

I Love the 50's: School Houses

School Houses 

Not many children would have attended school or received any education in the 1850's as they were needed to help around the house and farm. Leading up to the 1950's one room school houses became more popular. These school house also served as the Church and as a meeting spot for various community activities. School houses were usually located in rural areas and because they were in the country they had no water and little sanitation. Wells were made into toilets by using a plank with a cut out hole in it.  When water was needed they relied on the farmers near the school during the summer months and melted snow during the winter months. One big advancement for the school house in the 1950's was the ocassional milk truck, which would deliver dairy products during the summer months.

The above picture is of the Coughran School house in the 1950's. This school house had two entrances, one for the female students and one for the male students. 

Media Monday

Happy Monday Everyone!

This month we will be starting a variety of clubs that will be hosted here 

at the Backus-Page House Museum. 

The first Club is the Textile Arts Club. 

It is starting Wednesday January 14th, 2015 at 7pm 

and continuing on the SECOND Wednesday of every month. 

This club offers an opportunity to receive support from talented crafters 

on your own personal projects.

Crafts can include but are not limited to: 

rug hooking, weaving, sewing, quilting, knitting, crocheting and more!

Meetings are each $5.00 or FREE with a membership to the Backus-Page House Museum

Coffee, Tea and water will be available. 

All expertise levels are welcome.

 This club is intended for sharing support, advice and resources. 

Foodie Friday- Grilled Turkey Burgers

Grilled Turkey Burgers

Ingredients:

• 1 lb ground turkey
• 1 large egg white
• 2 tbsp finely minced onion
• 2 tbsp whole wheat bread crumbs
• 2 tbsp minced parsley 
• 2 tbsp vermouth, broth or water 
• 1 tbsp freshly minced sage
• 2 tsp finely minced fresh tarragon
• 1 tsp minced garlic 
• salt and pepper to taste
• Dash of hot red pepper sauce 

Hamburger buns (optional)

Instructions: In a large mixing bowl, combine the turkey with the remaining ingredients; mix well. Form into 4 patties and refrigerate for at least 3 hours to give the flavours a chance to develop. Preheat the grill or oven broiler and pan for 10 minutes. Broil the burgers on each side for 4 minutes or until well done. The patties will puff up slightly when done. 

Kelsey

Backus-Page House Museum

Media Monday

Happy First Monday of 2015!

 

A New Year and a wonderful year planned for the Backus-Page House Museum.

We have so many events upcoming - please check our website, Facebook, Twitter and blog for updated information on our many events!

 

On January 11th, 2015 the museum will be participating in the

 5th Annual Bridal Show at the CASO Station in St. Thomas, Ontario from 1-4pm!

 

We will have booth dedicated to the museum and all that we have to offer

 to future brides who wish to be married on our beautiful grounds!

 

Please stop by and see our rustic decorations and gain any

 information on weddings at the Backus-Page House Museum!

 

 



Foodie Friday- Spring asparagus with cream sauce

Spring Asparagus with Cream Sauce

Ingredients:

Sauce- 

3 Tbsp butter

1 rounded Tbsp all purpose flour

1 cup milk

2 large eggs, beaten

1 Tbsp lemon juice

1 Tbsp sugar

1 tsp grated lemon zest 

1/4 tsp dijon mustard 

1/4 tsp ground nutmeg

1/8 tsp ground white pepper

2 tsp minced parsley

2 pounds asparagus 

Instructions: Make the sauce in a small saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth paste. Gradually add the milk, whisking constantly until creamy. Turn off the heat, then add the egg yolks, lemon juice, sugar, lemon zest, mustard, nutmeg and pepper and whisk until well blended. Turn the heat to medium and cook, stirring constantly, until the mixture is thickened, about 5 minutes; but do not allow it to boil. Stir in the herbs, turn the heat to low and keep warm until the asparagus is cooked. Mean while, prepare the asparagus: snap the tough stem ends off the asparagus and steam until tender but firm, about 7 to 10 minutes. Drain well and place on a heated platter. Pour the sauce over the asparagus. 

Kelsey 

Backus-Page House Museum