RECIPE SWAP
Are the kids looking for something to do now that summer holidays have arrived?
When we were asking readers to share their community cookbooks earlier this year we were delighted to receive What’s Cooking in Pembina? from the Pembina 4-H Council. This cookbook was put together in 2006 when two former 4-H Districts– Lorne-Argyle and Pilot Mound – joined together along with some clubs from the former Morden District to create the new Pembina 4-H area. There were 13 active clubs in the Pembina area in 2009. This is a cookbook published that year containing loads of great-tasting, kid-tested recipes supplied by members and leaders of these clubs.
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Here are a few recipes compliments of What’s Cooking in Pembina? Enjoy!
PEANUT BUTTER BEES
Mix the peanut butter, butter and sugar. Stir in the graham wafer crumbs. Shape into ovals, approximately one inch. Drizzle them with chocolate to make stripes. Insert an almond sliver in each side for wings. Refrigerate. Makes approximately 30 bees (depending on the size of the bees.)
1 c. creamy peanut butter
1/4 c. butter
1 c. icing sugar
1-1/2 c. graham wafer
crumbs
6 hard-cooked eggs,
cooled
4 medium potatoes,
chopped into small cubes
2 medium eating
apples, chopped
2/3 c. chopped celery
1/3 c. chopped
green onion
1 square semi-sweet
chocolate (melted)
Sliced almonds (baked)
Dressing:
1/3 c. fat-free yogurt or
sour cream
1/4 c. low-fat mayonnaise
1 tbsp. vinegar
2 tsp. mild curry powder,
or to taste
Salt and pepper, to taste
Peel and chop four eggs; cut remaining two eggs into wedges for garnish. Cook potatoes five to seven minutes or until tender; drain well. Combine in large bowl, eggs, potatoes, apple, celery and onion. Whisk together dressing ingredients in small bowl. Pour dressing over potato mixture and fold to coat well. Cover and chill until serving.
Variations: Replace curry powder with 1 tbsp. chopped fresh dill, parsley or cilantro.
Serves 8, preparation: 20 minutes, cooking: 5 minutes. Thank you for supporting the recipe swap! We love receiving readers’ favourite recipes and recipe requests.
BISCUIT WIENER WRAP
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
4 tbsp. oil
Mix dry ingredients together. Add oil and water or milk. Stir to make a soft dough. Knead lightly. Roll dough out to 1/4 inch thickness and cut into squares about 4 x 4 inches. Spread on cheese and wrap around wiener. Place seam side down on cookie sheet and bake at 450 F for 12 to 15 minutes.
Great sent in school lunches cold too.
CREAMY STRAWBERRYORANGE POPS
8 oz. strawberry-flavoured
yogurt
3/4 c. orange juice
2/3 to 3/4 c. water or milk
6 cooked wieners
Cheese spread
2 tsp. vanilla
2 c. frozen strawberries
2 tsp. sugar
Combine yogurt, juice and vanilla in food processor or blender. Cover and blend until smooth. Add frozen strawberries and sugar. Blend until smooth. Pour into popsicle moulds or paper cups. Place in freezer for one hour. Insert wooden stick into centre of each. Freeze complete.
Now that summer’s here – and hopefully hot weather – let’s spend more time outdoors and less in the kitchen. Recipes using hard-cooked eggs are always welcomed in summer when you’re looking for something light and easy to make. Here are two summer salad recipes selected from Manitoba Egg Producers’ website plus a recipe for pickled eggs. You’ll find many more recipes for using eggs online at www.mbegg.mb.ca.
DID YOU KNOW?
For every hour eggs are kept at room temperature, they age an entire day.
Eggs are a perishable food and should be stored in their carton in the refrigerator. For optimum quality, eggs should be used up within the “Best Before” date expires.
Hard-cooked eggs, in the shell or peeled, will keep for one week in a covered container in the refrigerator.
LAYERED SALAD
6 eggs, hard-cooked
and peeled
2 c. iceberg lettuce,
shredded
6 stalks celery, cut
diagonally
1 green pepper,
cut in strips
6 green onions, chopped
1 c. frozen peas, thawed
1 c. light mayonnaise
2 tbsp. vinegar
2 tbsp. sugar
1/2 lb. bacon, cooked
and crumbled
2 tbsp. Parmesan cheese
Chop 4 eggs for dressing, slice 2 for garnish. Line bottom of a large glass bowl with shredded lettuce. Top this with a layer each of celery, green pepper and onions. Top with green peas. Mix together mayonnaise, vinegar, sugar and chopped egg. Pour over salad, cover with plastic wrap and chill for 4 hours. Before serving, sprinkle top with cheese, sliced egg and bacon bits. Garnish, if desired, with cherry tomatoes. Serves 10.
SEND RECIPES OR RECIPE REQUESTS TO:
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
or email
GRANDMA BOUCHARD’S BROWNIE PUDDING
Base:
1-1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
3/4 c. sugar
4-1/2 tbsp. cocoa
3/4 c. milk
1-1/2 tsp. vanilla
3 tbsp. melted shortening
3/4 c. raisins
Topping:
1-1/2 c. brown sugar
1/3 c. cocoa
2-1/2 c. hot water
Base: Mix flour, baking powder, salt, sugar and cocoa together. Add milk, vanilla and shortening. Mix until smooth, then add raisins. Pour into large greased casserole dish.
Topping: Mix brown sugar and cocoa; sprinkle over batter. Pour hot water over entire batter.
Bake at 350 F for 40 to 45 minutes. Serve hot.
Note: Topping ingredients can be increased to 1-1/2 times for added flavour and sauce. Bake a little longer if doing so. Pudding can be served with milk, cream or ice cream.
PICKLED EGGS
Pickled eggs are easy to make and a perfect snack for a hot summer day. Homemade pickled eggs can be stored in the refrigerator for one month.
12 hard-cooked eggs,
peeled*
1 c. vinegar
1 c. water
1 tbsp. sugar
2 tsp. pickling spices
1 tsp. salt
Divide eggs between two one-quart jars fitted with lids. In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain liquid through a cheesecloth, if desired, and pour half of hot vinegar mixture into each jar; cover with lid. Refrigerate at least two days before using. Pickled eggs will keep one month in the refrigerator.
*To make hard-cooked eggs Take eggs directly out of the refrigerator and place
in a pot of cold tap water (about an inch above the top of the eggs). Put a lid on the pot and bring to a boil; then turn down the heat to simmer (cook for 10 minutes). Immediately drain off hot water; place eggs in a bowl of cold water with ice cubes. Quickly crack each eggshell at the large end and return to the ice water. When all eggs are cracked, remove the shells completely.
