-=> Quoting Shawn Highfield to Jim Weller <=-

 -=> JIM WELLER wrote to ALL <=-
 
 JW> Saskatchewan's Number one selling beer Old Style Pilsner
 JW> is not particularly popular where it is made in Alberta and not
 JW> available in eastern Canada.

 SH> It's pretty much Canadian if you ask me.  I'll buy a case of
 SH> pilly pop when it's on sale at the beer store

Things have changed over the years. When I moved from Ontario
to Alberta it was strictly a western regional brew. Of course that
was way back in 1973.

Wiki tells me that Fritz Sick who started Sick's Breweries in
Lethbridge sold out to Molson which of course is part of Coors today
and that Pil has been available in Ontario and right across Canada
since 2013-2015.

The last of the kringle recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wiener Kringle
 Categories: Austrian, Breads, Fruit
      Yield: 24 Servings
 
      3 pk Active dry yeast
    3/4 c  Warm (not hot) water
      2    Eggs
      7 tb Granulated sugar
    1/2 ts Ground cardamom
  1 1/4 c  Milk
      6 c  Sifted all purpose flour
    3/4 lb Butter or margarine
  1 1/2 c  Jam or seedless raisins or
      3 c  Almond paste
    3/4 c  Crushed lump sugar
    3/4 c  Chopped nuts
 
  Sprinkle dry yeast on water; stir until dissolved.  In large bowl,
  beat eggs with hand beater until foamy; set aside 2 Tbsp.; Add
  sugar to eggs; beat until thick. Stir in yeast, cardamom and milk.
  Then stir in 5 c. flour, mixing with hands, if necessary.  On
  large floured board, roll out dough into 18 X 12 inch rectangle.
  With knife or cheese cutter, cut 1/4 lb of butter into thin slices;
  place on half of dough; fold other half on top. Using palms of
  hands, firmly press down on dough, turning it on board as
  necessary, until another rectangle is formed. Repeat with second
  1/4 lb of butter; then repeat again with last 1/4 lb of butter.
  Now, sprinkling board and hands with flour as necessary, continue
  folding and pressing dough with hands until all the butter has
  been worked in and no specks of yellow are showing.  (This is
  easier if, every now and then, you roll out dough with rolling pin
  into a large rectangle; fold in quarters; and press out again.)
  
  Now divide dough into thirds. Gently pull one third into a rope
  about 34 inches long.  On greased 17 X 14 inch cookie sheet, place
  rope in circle, with ends 2 inches apart. With palm of hand,
  flatten dough to form collar about 4 inches wide.  Down center of
  collar, spoon 1/2 c. jam or raisins, or spread 1 c. almond paste.
  Pull one edge of collar up over jam; moisten with water; pull
  other edge up on top; press gently to seal.
  
  Carefully form collar into pretzel shape.  Make 2 more "pretzels"
  with rest of dough.  Brush top of each with reserved beaten egg;
  sprinkle with crushed sugar and nuts; press into dough. Let rise
  in warm place (80 to 85 F) until double in bulk.  Bake at 425 F 20
  minutes, or until brown. Brush with melted butter; cool on cake
  rack.
  
  Marguerite B. Christensen

MMMMM

Cheers

Jim


... I'm on two diets now; one just wasn't enough.
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