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Kiki’s Corner: Our visit to Canada

There are times in our lives when we are especially busy and many have to work several different jobs, especially when we are young to survive and meet all expenses.

All this to raise children, purchase a home, provide for the family and save and plan for retirement.

I feel thankful that my days of raising a family are over but I also feel compassion for the many families trying to achieve these goals today with the current situation and inflation, etc., plus try to save a little money on the side.

Children are a blessing from God but it also demands that we constantly have to get into our pocketbooks to provide everything needed. Most of the children are constantly and requiring items and different things for school and just everyday life.

Thankfully many children find part-time jobs to aid them in covering their expenses and for a little personal money to spend. I am very proud to say that with our various businesses we have many many high school and college students and very happy that we are able to provide the jobs for them.

Last week we went to Canada to celebrate my husband's cousin's surprise birthday party ... many of my husband's relatives live in Toronto and other cites in Canada having moved from Greece to Canada at a very early age. One thing for sure they were all very willing to work hard and become successful and educated and now able to enjoy life.

We spent hours telling stories from our young days laughing and crying at the same time. LOL. The bottom line is that they became responsible, working hard and serving as good citizens and never depending on the government to take care of them like so many do today.

Our cousin's son who lives in Cincinnati, Ohio, planned the entire surprise birthday party inviting 20 of his closest relatives only. He had everything perfectly planned and had the birthday dinner at the Caesars Casino five star steak house picking up the entire dinner cost for all 20 attending.. (To give you an idea of the cost, everything you ordered was A La Cart – for instance, a baked potato with toppings priced at $18.95??) Needless to say it was a very expensive affair for his son but he was thrilled to have pulled it off.

Needless to say our son George, his wife Neysa and my husband and I enjoyed a very nice trip spending quality time with loved ones.

Till next week.

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BAKED STUFFED SHRIMP

24 jumbo shrimp

1 medium onion, minced

1 green pepper, chopped

6 tablespoons butter, divided

1 cup fresh crab meat or 1 (7% ounce) can

1/2 teaspoon salt

2 tablespoons mayonnaise

2 tablespoons flour

1 cup milk

1 Tablespoon sherry wine, or more

Grated Parmesan cheese

Paprika

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Saute onion and pepper in 4 tablespoons butter until soft but not brown. Add the crab meat, dry mustard, Worcestershire sauce, salt and mayonnaise. Set aside. Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture along with the sherry. Mix well, stuff the butterflied shrimp with the crab meat and dot with extra butter. Sprinkle lightly with parmesan cheese and paprika. Arrange in shallow baking pan and bake at 350 degrees F for 25-30 minutes. Serves 4-6.

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BLACK IRON POT SHRIMP STEW

1 cup flour

1 cup salad oil (or half olive oil)

3 large yellow onions, chopped

1 bunch green onions and tops, chopped, divided

2 green peppers, chopped

One-half cup Worcestershire sauce

Dash Tabasco

1 (8 ounce) can tomato sauce

1 (10% ounce) can cream of mushroom soup

1 (10 ounce) can Rotel tomatoes

Salt and pepper

Dash oregano

Dash thyme

2 (8 ounce) cans sliced mushrooms, drained

4 ribs celery, chopped

One-half pound smoked sausage, sliced and parboiled

6 bay leaves

3/4 cup cooking sauterne

5 pounds raw shrimp, shelled

1/2 cup minced fresh parsley

Make a rich brown roux by stirring flour and oil in iron pot or skillet about 45 minutes to 1 hour. Do not let burn. Add to roux the onions and green peppers, reserving some green onion. Saute for 45 minutes. Add remaining ingredients except shrimp and parsley. Simmer about 1 hour. Add shrimp and cook 30 minutes. Keep heat constant and stir frequently. Before serving add parsley and reserved green onion. Serve over buttered and fried French bread slices or fluffy rice. Can be prepared a day ahead. Serves 8-10.