Saskatchewan is located in continent of the North America and specifically is a province in Canada. It has the Northwest Territory to the north, Manitoba Canada to the east, Montana to the south and Alberta Canada to the west.
The capital is Regina.
The official language is English.
The climate is variable with cold winters and warm to hot summers. The staples are meat, dairy and grain (wheat mostly), and most of the diets consist of breads, pastas, milk, cheese, butter, ice cream, potatoes, beef and eggs. (http://canadafoodsecurity.weebly.com/staple-foods.html).
SASKATCHEWAN DRY BEEF RUB (https://www.food.com/recipe/saskatchewan-dry-beef-rub-214611):
- ¼ C paprika
- 1 TBSP salt
- 1 TBSP black pepper
- 1 TBSP brown sugar
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1/8 tsp dry mustard
- Mix all ingredients well.
- Rub into beef (steaks, ribs or pot roast)
- Refrigerate covered for 2 hours.
- Pre-heat oven to 275 degrees.
- BBQ, grill slow cook, or fry as required.
- If doing in the oven, take the membrane off the ribs, and put in an oven-safe dish. Rib-side up.
- Cover the dish tightly with foil.
- Put in the oven and cook low and slow for 3 hours.
- 2-1/4 tsp dry yeast
- ¼ C warm potato cooking water (cut a couple potatoes into cubes and put them in cold water and boil for about 20 minutes. Remove the pot, drain the water into a measuring cup and let it cool to warm before using it in the recipe. The water can be refrigerated up to 24 hours).
- 1 C mashed potatoes
- ¾ C warm milk
- ¼ C melted butter or vegetable oil
- ¼ C sugar
- 1 egg, lightly beaten
- ½ tsp salt
- 3 to 4 C all-purpose flour
- Vegetable oil or lard for deep frying
- Dissolve yeast in warm potato water and let sit until frothy, about 10 minutes.
- Stir in mashed potatoes, warm milk, butter or oil, sugar, egg, and salt.
- Add 3 cups flour and knead 8 to 10 minutes, adding the remaining flour as needed t form a smooth dough that is not sticky.
- Place in an oiled bowl, turning the dough to oil all sides, cover with a tea towel and let rise until double I size, about 1 hour.
- Punch down and rise again until doubled.
- Roll dough to a thickness of ½ inch.
- Cut with a doughnut punch.
- Alternatively, you can cut the dough into circles (with a cookie cutter or a glass) and work a hole in the center with your fingers.
- Let spudnuts sit and rise for 15 minutes.
- Heat vegetable oil or lard at a depth of 2 inches to 360 degree F.
- Working in batches, fry spudnuts until golden brown, turning to cook both sides.
- Place cooks spudnuts on paper towel to drain.
- Sprinkle with sugar or glaze with vanilla icing.