RECIPE SWAP
By the time you read this, the holidays will have begun and the flurry of preparations near their end. Or, perhaps you haven’t been quite so busy getting ready this year. Many resolve to make Christmas a quieter, more serene occasion, buying less, and even doing less, in order to make more time to truly connect with family, friends and neighbours – and I truly believe many of us are succeeding.
Food is the great connector between us all. Many families have a seasonal food favourite someone in the household makes just this one time of year. These are often simple food pleasures such as shortbread cookies, or a festive bread or dessert.
I hope the next few days give you ample time to rest, reconnect and be restored in readiness for the remainder of the winter ahead. Best wishes for the holidays and for 2010.
– Lorraine Stevenson
What sorts of new recipes do cooks and bakers look for this time of year? I know it’s the long-held family recipes we traditionally turn to, but I also know prepared-ahead treats can disappear fast! Here’s a simple recipe with easy-to-find ingredients you can quickly pull together when the holiday baking runs out before the fun does. This one might just become a family favourite too and not just for Christmas.
Enjoy!
Layers of caramel and chocolate over a cookie crust make for a scrumptious treat.
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.
Base:
1/2 c. canola margarine
1-1/4 c. all-purpose flour
1/4 c. granulated sugar
Filling:
1/2 c. brown sugar
2 tbsp. corn syrup
1/2 c. canola margarine
1/2 c. condensed milk Topping:
1 pkg. (6 oz./170g)
chocolate chips
2 tsp. canola margarine
In a bowl mix together canola margarine, flour and sugar. Press into a 9×9-inch pan and bake at 350F for 10-12 minutes or until golden brown. Combine brown sugar, corn syrup, canola margarine and condensed milk in a saucepan. Bring to a boil, stirring constantly for five minutes. Remove from heat and pour over cooled base. Refrigerate until set. In another saucepan melt the chocolate chips and margarine over low heat. Pour over cooled filling. Refrigerate or freeze.
Yield: 36 squares.
Recipe courtesy of CanolaInfo and included in the 2009 Holiday Recipes Collection. For more great recipes log on to www.canolainfo.org/recipes/col-lections.php.
1 c. chopped onion
1 tsp. oil
4-oz. can chopped
green chilies
1-1/4-oz. pkg. taco
seasoning mix
19 -oz. (562 ml) can
tomatoes
6 c. turkey or
chicken broth
2 c. frozen corn kernels
2 c. chopped cooked
turkey
1/3 c. chopped cilantro
1/2 c. broken tortilla chips
1/ 2 c. grated Monterey
Jack cheese
TURKEY AND TORTILLA SOUP
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Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
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TURKEY LASAGNA
Many households will serve turkey leftovers for the next couple of days. Here’s a couple of ideas for using cooked turkey. You can find more turkey recipes on the website of Manitoba Turkey Producers at www.turkey.mb.ca.
1 pkg. lasagna noodles
2 tbsp. canola oil
3 c. cooked turkey, diced
2/3 c. onion, chopped
1 tsp. fresh ground pepper
2 cloves garlic, minced
2 cans (8 oz.)
tomato sauce
2 cans (8 oz.) diced
tomatoes
1/ 2 c. green pepper,
chopped
1/ 4 c. Parmesan cheese,
grated
1 tsp. oregano
1 tsp. basil
1 can cream of
celery soup
2 c. cottage cheese
1-1/2 c. mozzarella
cheese, grated
Cook noodles according to package directions. Heat oil in a frying pan and add turkey, onion, pepper and garlic. Sauté until turkey is lightly browned. Add tomato sauce, diced tomatoes, green pepper, Parmesan cheese, oregano and basil. Simmer covered for 15 minutes (add extra tomato sauce if sauce becomes too thick). Combine cottage cheese and celery soup; set aside. Place half of turkey mixture on the bottom of a greased casserole dish or roasting pan. Arrange one-third of the cooked noodles on top. Pour the cottage cheese and celery soup on top and cover with another layer of noodles. Spread on remainder of turkey mixture. Place remaining noodles on top and cover with mozzarella cheese. Bake at 375F for 30 to 40 minutes.
Serves: 6 to 8
In a large saucepan, over medium heat, sauté onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix, cook 1 minute. Add tomatoes, breaking up with spoon. Stir in broth and bring to boil. Add corn and turkey, reduce heat and simmer for 5 minutes. Add cilantro.
To serve: Spoon 1-1/3 cups of soup in each bowl. Top each serving with 1 tbsp. tortilla pieces and 1 tbsp. cheese.
Serves: 8
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