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Cold Weather, Warm Kitchen

The days of getting up in darkness and returning home in same have begun. The last geese are gone and snow is arriving. November is nearly over and we’re entering The Tunnel.

I confess I enjoy the arrival of winter. Winter is a quieter time. A bright day in winter produces luminous landscapes. It’s a restorative time for our souls. Winter wipes the slate clean. I say this without being among those who fly south to escape the worst of it. I don’t doze through it either.

But I love to cook and I appreciate the heavier foods


Slices of this yummy pie were on the dessert table at our local fall supper this fall. It’s delicious and an easier way to indulge in the flavour of cheesecake with less expense. This recipe is found in the recipe collection on the website of Manitoba Egg Producers at


1/4 c. melted butter

1-1/2 c. gingersnap

cookie crumbs (about

20 cookies ground into



1 package (8 oz./250 g)

cream cheese, softened

1 c. pure mashed


3/4 c. brown sugar

3 eggs

2 tsp. grated orange peel

1-1/2 tbsp. flour

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. allspice

Chopped nuts, optional

Whipped cream, optional

In a medium mixing bowl, combine melted butter and crumbs. Spread crumbs into 9-inch pie pan and press firmly on bottom and up the sides of the pan. Bake crust in 350 F oven for 5 minutes. Cool. In medium mixing bowl, beat cream cheese until smooth. Add remaining ingredients and continue beating until well blended. Transfer filling to medium saucepan and cook, stirring constantly over medium heat until thickened, about 5 to 7 minutes. Pour filling into crust. Bake pie at 350 F about 15 minutes or until firm. Remove from the oven and allow to cool; pie will continue to set as it cools. Refrigerate until ready to serve. If desired, garnish with chopped nuts and whipped cream just before serving.

Serves 8. of winter. More time spent indoors allows for little indulgences. I bake more often. We eat more roasts. Mealtime lasts a little longer. Dessert becomes a tad more frequent (see earlier reference about baking more often.) Tea is always on.

Yes, it’s a long haul ahead and I’ll be with you for sure around January’s end when we’re all wishing it was over.

For now, fire up the stove. Try a new recipe. Get adventurous and cook up something you’ve never tried before. Put on music while you cook. Make someone happy with a good home-cooked dinner. Make the most of indoor life for a while.

And remember, as the saying goes, if you need to shorten winter, borrow money repayable next spring.


This very nice recipe comes from Manitoba Turkey Producers along with a news release declaring November the month “that’s between what was and what is to come.” November requires comfort food. This recipe meets that requirement. More recipes at or

1 tbsp. olive oil

1 lb. ground turkey

1-1/2 c. finely

chopped onion

3 cloves garlic, finely


2 c. chopped mushrooms

4 c. fresh spinach

1 c. marinara

(tomato) sauce

1/3 c. Parmesan cheese

2/3 c. grated

low-fat mozzarella

3/4 c. ricotta

10 whole wheat or

spinach lasagna noodles,

cooked according to pkg.


Sauté turkey with olive oil, onion and garlic until completely cooked, add mushrooms and spinach. Then add Parmesan, ricotta and low-fat mozzarella cheeses. Remove from heat and cool. Pat noodles dry and spread each one out on a work surface. Place 1 cup of marinara sauce in the bottom of a shallow casserole dish. Place 1/4 c. of the cooled turkey mixture down the length of the noodle and roll up to create a bundle with frilly edges at each end. Carefully cut in half and place frilly side up on top of marinara sauce in casserole dish. Top with remaining marinara sauce and sprinkle with additional 1/2 cup grated mozzarella. Cover with foil and bake 350 F for 20 to 25 minutes.



Box 1794, Carman, Man. R0G 0J0

or email [email protected]


This recipe comes fromDiscover the Pulse Potential, a cookbook produced a few years ago by the Saskatchewan Pulse Development Board. I can vouch for this recipe, having made it several times. This is “slow food,” because it requires an overnight bean soak plus several hours cooking, but the results are worth it. It produces the most delicious pot of homemade baked beans you have ever tasted. This is a substantial recipe so I usually cut it in half. In a slow cooker it will need 10 to 12 hours on low or four to six hours on high. In a 300 F oven, the recipe calls for five hours but if the beans are cooked, or partially cooked ahead of time, it takes much less time than that.– Lorraine

Drain beans. In a large saucepan or Dutch oven, combine beans and water. Bring to a boil, reduce heat, cover and simmer 30 minutes. Remove from heat and let stand 1-1/2 hours. Drain. Preheat oven to 300 F. Place beans in a 4-quart casserole. Add onion, ketchup, brown sugar, water, molasses, salt and ham. Stir well. Bake, covered, five to six hours. Stir occasionally and add water if mixture becomes too dry.

Makes 16 servings.


Here’s an interesting swap inquiry fromCooperator reader Mike Hunchak in Saskatchewan. Mike has some British war bride cookbooks that he’d like to either swap for other rare cookbooks or sell them for $10 apiece. To contact Mike phone 1-306-283-4465 or write: Box 247, Langham, Sask., S0K 2L0.

We love hearing from readers and enjoy receiving your recipes or recipe requests.

Please contact us at: ManitobaCo-operatorRecipe Swap

Box 1794 Carman, Man. R0G 0J0 or email [email protected]

3 c. Great Northern

Beans, soaked overnight

9 c. water

1 onion, chopped

1 c. ketchup

1 c. brown sugar

1 c. water

2 tsp. molasses

1 tsp. salt

1 c. chopped ham



About the author


Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.



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