Flash Back Fridays

BUNNY SHANNON AND CLARK MUNRO

jaques and bunny

jaques and bunny

Bunny and Clark met at the Lodge and have been together ever since. They live in Fanny Bay on Vancouver Island. Clark has an oyster lease and Bunny just retired after many years as a trustee with the Courtenay school board. When she was at the Lodge, Bunny was known for her inspired cooking. In Bunny’s own words: “One of my favourite memories as kitchen staff took place as soon as the school groups left the dining room and kitchen and headed off for the afternoon’s activities. We would turn on the music, usually Pied Piper or Peter Gabriel, and dance on the tables before we would begin the final clean-up.” Bunny was a caring, creative and talented character who spent a great deal of time and energy preparing food that was appetizing, appealing, nourishing, and even entertaining for the rest of the community. Along with her co-worker, Lucy Alderson, they collected some favourite recipes, many of which we still use.

Cream of Broccoli Soup the Way Bunny Makes It

  • 4 T butter
  • 2 cups chopped onion 2 stalk chopped celery 4 cloves garlic
  • Sauté together.
  • Add 1⁄2 cup flour, brown lightly.
  • Add 6 cups of milk gradually. Stirring constantly,
  • add:
  • 1 bay leaf
  • pinch of all spice
  • black pepper
  • tamari
  • Worcestershire sauce, to taste basil
  • Add 5 cups chopped, cooked broccoli. Simmer briefly and serve. Nourishes six.

Lucy’s Corn Chowder and Cheese Bannock Supper

The first time I made this meal was way out on the west coast, heading for Hot Springs Cove. It’s a really nourishing and tasty meal after a vigorous paddle. Just make sure you have two skillets to cook the bannock (or a real oven!).  Serves 4 people.

  • 1 cup fresh corn
  • 1 large potato, cut into small pieces 1⁄2 cup onion flakes or chopped onion 1⁄2 cup corn meal
  • 1/3 cup whole wheat flour
  • 1/3 cup soy milk powder
  • lots of parsley
  • celery seasoning
  • 1 t salt
  • little bit of paprika and cayenne
  • dash of pepper
  • 1⁄4 cup butter
  • 8-9 cups water

Mix all the dry ingredients together in one bag before you leave home. The corn will keep for about three days if kept cool. When it is time to prepare the meal, put all the ingredients into a pot of cold water and bring to a boil. Simmer for about 15 minutes, stirring constantly.

For the cheese bannock, just prepare a regular bannock mix (2 cups whole wheat flour, 1 t baking powder, 1 t salt), but add some finely grated onion, some grated cheese, and garlic powder. Maybe a little pepper, too. Bake in a make-shift oven.

Spicy Apple-Carrot Molasses Muffins

  • 1 cup milk powder 2 T baking powder 1⁄2 t all spice
  • 1 t nutmeg
  • 1 t coriander
  • 1 t cloves
  • 1 t ginger
  • 2 t cinnamon
  • 5 cups whole wheat flour 2 cups molasses
  • 2 cups oil
  • 8 eggs
  • 2 t vanilla
  • 2 cups grated apple 2 cups grated carrot

Combine wet into dry, but stirring as little as possible. Bake at about 375 ̊F.

Butter Spread

  • 5 lbs butter
  • 2 1⁄2 cups canola oil
  • 1 cup water
  • 2 1⁄2 cups milk powder 1 T lecithin
  • 1⁄2 T salt

Dissolve salt in water.
Add butter, oil, milk powder and lecithin. Blend until smooth.
Keep this mixture refrigerated.

Note from Myrna: This mixture was used at the Lodge for about twenty years—we called it “better butter”.
It must be refrigerated.