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Birch River 2001 Cookbook A Tribute To Land And Local People

RECIPE SWAP

Homecoming 2001 Cookbook helped raise funds for town celebrations

Holiday plans for many former Manitobans include a trip home this year. Homecoming 2010, a province-wide initiative, expects to lure at least 50,000 over the next few months.

Hundreds of family, school and town reunions are planned. On May 15 over 60 towns will host a community social.

It’s a page right out of Birch River’s books. They hosted a community reunion back in 1981 and the event was so successful, with thousands of visitors showing up, they hosted another in 1991 and again in 2001.

Another is planned for 2011.

It was in 2001 that retired school teacher and farmer Georgina Mosiondz suggested they do a community cookbook too, to mark that year’s July homecoming, and, she writes, in a note to the Co-operator, to “recognize and celebrate in joyful remembrance the many years and people that made this land and us.”

Their cookbook, Homecoming 2001 was hugely successful as a fundraiser, helping offset the costs of throwing the substantial community party.

More than 3,000 cookbooks, containing 800 recipes apiece, were sold. It went over so well, a small committee looking after the town’s historical display did it all over again in 2003, with the release of another 550-recipe cookbook, containing festive and ethnic holiday recipes, including detailed descriptions of old-world histories and food traditions. Both cookbooks continue to sell for $15 apiece, or the pair for $25.

Like all community-based cookbooks, people love these cookbooks, knowing not only who submitted many of the recipes, but cooking and baking with confi dence from them, knowing only the best of people’s best recipes end up in community cookbooks.

Georgina sent us a package of recipes for pies, jellies, marmalades, puddings, and chowders, all selected from their 2001 cookbook. Here’s a recipe for a festive roast duck (Georgina and her husband raised ducks, turkeys and geese on their farm at one time), plus two more for making lovely desserts with fresh fruit and a delicious chowder using abundant fresh vegetables. There are many ample gardens grown in this region. We’re always looking for favourite recipes from readers. Do you have one to share? Can we help you track down a specific recipe? Let us know if you’re looking for something and we’ll publish your requests.

STRAWBERRY CREAM PUFFS

1 c. water

1/2 c. butter or margarine

1 tsp. sugar

1/4 tsp. salt

1 c. all-purpose flour

4 large eggs

In a large saucepan or double boiler, bring water, butter, sugar and salt to a boil. Add flour all at once. Stir until a smooth ball forms. Remove from heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. Drop by spoonfuls, 2 inches apart on a large ungreased cookie sheet. Bake at 400F for about 35 minutes or until golden brown. Cool on a wire rack.

Cream filling:

2 pints fresh sliced

strawberries

1/2 c. sugar, divided

2 c. whipping cream

Confectioners’ sugar

Additional sliced

strawberries

Mint leaves, optional

Combine strawberries and 1/4 cup sugar. Chill 30 minutes. Beat cream and remaining sugar until stiff. Just before serving cut top off puffs. Combine strawberries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners’ sugar. Garnish with additional strawberries and mint.

Yields 10 cream puffs.

2, 4-lb. ducklings, cleaned

1/2 c. sweet red wine

Sauce:

1-1/4 c. fresh orange juice

1 tbsp. grated orange peel

1 clove garlic, minced

Rice stuffing:

3 tbsp. cooking oil

1 c. diced celery

with leaves

1 c. orange juice

2 tbsp. thinly sliced

orange peel

1 zucchini, 6 -8 inches

long

1/4 c. butter

1 small onion, chopped

1 tbsp. fresh parsley

2 tbsp. fresh basil or 1/2

tsp. dried

1/2 tsp. salt

Dash pepper

1/8 tsp. paprika

3 medium tomatoes,

peeled and chopped

3 tbsp. cooking oil

1 tbsp. cornstarch

2 tbsp. sweet red wine

1 tbsp. honey

1/4 tsp. ground ginger

1/8 tsp. pepper

1 c. fresh orange sections

2 tbsp. chopped onion

1-1/2 c. water

1-1/2 tsp. salt

1/8 tsp. thyme

1/8 tsp. marjoram

1-1/2 c. chicken stock

1/2 tsp. lemon juice

1 c. corn, scraped

from cob

1 pint light cream

2 tbsp. flour

1/2 c. shredded

Cheddar cheese

2 tbsp. Romano cheese

(optional)

Oregano to taste

(optional)

GARDEN VEGETABLE CHOWDER

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]

SASKATOON PUDDING

3 c. saskatoons

Juice of 1/2 lemon

1/3 c. sugar

1 tbsp. flour

1/2 c. butter or margarine

1/2 c. sugar

1 egg

1/2 tsp. vanilla

1/2 tsp. almond extract

1 c. flour

1 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

Preheat oven to 375F. Grease an 8 x 8-inch cake pan. Wash and sort saskatoons, drain well. Place saskatoons in bottom of cake pan. Squeeze lemon juice over berries. Combine 1/3 c. sugar with 1 tbsp. of flour and sprinkle over berries. Set aside. In mixing bowl, cream butter and sugar. Beat in egg, vanilla and almond extract until mixture is light and fluffy. Stir together flour, baking powder and salt. Stir into batter alternately with milk, ending with flour mixture. Spread batter over berries. Bake 30 to 35 minutes or until golden brown. Serve warm with cream or vanilla ice cream.

Rice stuffing:

Heat oil in a 2-quart saucepan. Fry celery and onion until onion is transparent. Add water, orange juice, orange peel, salt, thyme and marjoram. Bring to rapid boil. Add 1 c. uncooked rice. Stir to blend thoroughly. Cover saucepan tightly; reduce heat to very low and cook about 25 minutes without removing cover. Cool slightly. Stuff ducklings. Place ducklings breast side up on a rack in roasting pan. Puncture duckling skin generously with a fork. Pour 1/2 c. wine over ducklings. Roast at 325F for 2 hours (allow 25 minutes per pound). Baste occasionally.

Sauce:

In medium saucepan, lightly sauté orange peel and garlic in cooking oil. Add 1 cup orange juice, 2 tbsp. wine, and 1 tbsp. honey. Mix cornstarch with remaining orange juice. Slowly add to other liquid, stirring constantly until smooth. Simmer for 1 minute. Stir in ginger, pepper and orange sections. Simmer for an additional 5 minutes. Serve hot sauce with roast duckling.

Cut zucchini lengthways in half, chop into 3/8-inch slices. Melt butter in a heavy 3-quart pot. Stir in zucchini, onion, parlsey and basil and cook for six to eight minutes. Stir in flour, salt, pepper and paprika and cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in chicken stock and lemon juice. Return to heat and heat to boiling, stirring constantly. Add corn and bring to a boil, then reduce heat and cover. Simmer, stirring occasionally until the corn is cooked, about 4 minutes. Stir in cream and tomatoes. Heat just to boiling. Stir in cheese and cook over low heat stirring until cheeses are melted.

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