Last spring, we we ran a series of stories and recipes from rural communities’ cookbooks that have raised tens of thousands of dollars over the years for important community programs and infrastructure. Community-compiled cookbooks are still rolling off the presses. Here’s a sampling of recipes found in new Carman Palliative Care Cookbook, published just last November.
The book features an overview of how palliative care services came to be offered at the local hospital, including the formation of an advisory group in
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JEANNIE’S CARROT SOUP
This recipe is submitted byJeannie Baker of Carman.
1 chopped onion
1 lb. sliced carrots
2 or 3 large cubed
potatoes
2 -3 tbsp. margarine
2 c. chicken or beef
broth. Works fine with
water and a bouillon
cube too.
1-1/2 c. milk (dash of
cream as well if
you wish)
Sauté the onions in the margarine. Then add the broth, carrots and potatoes and boil for 15 minutes or until tender. Purée in a blender with the seasonings. I let it cool down first but, if careful, it could be blended hot. Add the milk and reheat but don’t boil. May be microwaved. Garnish as desired.
1/4 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
Chopped parsley
(optional)
Summer savory
(optional my
favourite!)
Garnish of cheddar,
swiss or gouda
cheese (optional)
the mid-1990s, formation and training of volunteer teams of care providers, the designation of rooms at the hospital, and recently, creation of a special palliative care garden for patients and their family.
It takes money to support all these initiatives. There is no provincial funding available for palliative care, so fundraisers are ongoing to help raise revenue and continue this important service.
All proceeds from sales of the Carman Palliative Care Cookbook($20) go towards upgrades in two palliative care rooms at Carman Memorial Hospital. If you would like to purchase a copy please call the Carman Memorial Hospital at (204) 745-2021 and ask for Shannon Bergsma.
GINGER SCONES
This scone recipe is fromSandra Rex of Holland. They are a Christmas morning treat at the Rex household. Steaming mugs of tea or coffee and these scones – heaven!
(This recipe alone is reason to buy this cookbook! These are absolutely the best scones I have ever eaten. – Lorraine)
2-1/4 c. flour
1/3 c. sugar
1 tbsp. baking powder
11 tbsp. butter
3/4 c. cream or milk
2/3 c. candied ginger
Preheat oven to 400 F. Blend flour, sugar, baking powder. Cut in the butter until it resembles coarse meal. Add candied ginger. Add cream (or milk) and stir until just moist. Turn out onto a floured surface and knead until smooth. Pat in a circle until about 3/4 inch thick. Cut into wedges and transfer to parchment-covered sheet, spaced about 1 inch apart. Brush tops lightly with milk. Bake scones until light brown – about 18 minutes.
Recipe Swap
Do you have a recipe you’d like to share with readers? Are you looking for specific recipes? We’d love to hear from you.
ManitobaCo-operatorRecipe Swap Box 1794 Carman, Man. R0G 0J0
or email Lorraine Stevenson at: [email protected]
Sendyourrecipesorreciperequeststo:
ManitobaCo-operatorRecipe Swap
Box 1794, Carman, Man. R0G 0J0
or email [email protected]
PORK SALSA STEW
This is a recipe found in theCarman Palliative Care Cookbooksubmitted byCrystal (MacNair) Jochumin memory of her mom Mae MacNair. Crystal says this is a favourite in her family and one of those time-saver recipes you always need on hand. You can make it and leave it to cook for an hour. Crystal sometimes cooks this in the Crock-Pot on low all day or on high for three to four hours. This recipe freezes well so she usually doubles or triples the recipe and freezes some for another day when she is too busy to cook a meal.
1 lb. pork cubes
1 onion, diced
Salt and pepper
3 tbsp. ketchup
1 tbsp. prepared mustard
1/4 tsp. paprika
1 tsp. beef bouillon
powder (or 1 cube)
1 -2 c. salsa
1 can mushrooms,
drained
1 c. whipping cream
Brown meat and onions. Add all other ingredients except the cream. Simmer for at least one hour. Add the cream just before serving and continue cooking until heated through, but do NOT boil. Serve over rice or pasta.
RASPBERRY OATMEAL MUFFINS
This recipe was submitted byTom Mooney of Carman.Good recipes show up in multiple community cookbooks. This one was also submitted by Susan Mooney toTerinda’s Cookbookpublished as a fundraiser in 2008.
1 c. oatmeal
1/4 tsp. butter or
margarine, melted
1 c. sour milk* or
buttermilk
1 c. fresh raspberries
1 c. flour
3/4 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
Combine oatmeal and milk in a bowl and allow to stand for a few minutes. Meanwhile, combine flour, sugar, baking powder, baking soda and salt in another bowl. Stir egg and butter into oatmeal mixture and add to flour mixture, stirring until just moistened. Gently stir in raspberries. Spoon into paper-lined muffin cups.
Streusel Topping:
1/2 c. sugar
1/3 c. flour
1/4 c. butter or margarine
Combine sugar and flour. Cut in butter or margarine until crumbs form. Sprinkle streusel topping on each muffin. Bake at 375 F for 20 minutes or until firm to the touch. Makes 10 to 12 muffins.
Note:To sour milk, place 1 tbsp. vinegar in a measuring cup and add enough milk to make 1 c.
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RECIPE SWAP
