RECIPE SWAP
Every time this group of women gathers they ask for “The Chew?” It’s a can’t-be-missed peanut butter concoction one of them always brings whenever they get together.
“The Chew” is also recognized as the “official goodie” of this dozen to 15 women from southwestern Manitoba who each year participate in the Canadian Cancer Society’s Relay for Life at the International Peace Gardens. They are tireless volunteers promoting cancer awareness in their communities and fundraising for the Cancer Care Unit at Deloraine which serves the entire southwest.
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In 2007, Lori Main, a breast cancer survivor and Relay for Life team leader, inspired this group of friends for life and they started collecting recipes for a cookbook fundraiser. A year later Hope Floats – Cooking With Friends rolled off the presses, a cookbook of over
ROYAL RASPBERRY CAKE
Submitted by Leanne Chapman
Cake:
2 c. flour
1/2 tsp. salt
1 tbsp. baking powder
1/3 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1 c. milk
3-1/2 c. fresh or frozen
raspberries*
Glaze:
1-1/2 c. icing sugar
2 tbsp. cream or milk or
melted butter
1 tsp. vanilla
Mix all ingredients together except the raspberries. Spread cake mixture into a greased 9 x 13 pan. Spread raspberries evenly over top of batter. Bake at 350 F for 30 35 minutes. Cool five minutes.
Combine glaze ingredients. Spread over cake, leaving the berries exposed. Serve warm with vanilla ice cream.
*If you freeze homegrown raspberries, freeze them on a cookie sheet so they’re not frozen together in a clump. Thank you for supporting the recipe swap! We love receiving readers’ favourite recipes and recipe requests.
1,000 recipes and each one dedicated either in memory of someone who died of cancer, or in honour of a survivor.
Val Perriman of Deloraine writes that many who purchased their cookbook told them the first thing they sat down to read were all the names in it.
Hope Floats has sold fast and furious and resulted in a substantial donation of $20,000 for the Cancer Society of Manitoba.
As for “The Chew,” it became their much-sought-after treat after Vicki Caldwell, another member of their group, brought it to their first organizational meeting for a snack, explains Val.
Hope Floats is a hefty cookbook with a huge variety of recipes. The shipment from its third printing has just arrived so if you’d like to order a copy ($20 plus shipping and handling) Val will be happy to hear from you at: [email protected].
ZUCCHINI CASSEROLE
Submitted by Val Perriman
5 slices bacon, raw and
cut in half
6 fresh tomatoes or 1 –
16-oz. can (chopped up)
8 cheese slices
1 medium onion chopped
1/2 c. rice, uncooked
6 c. sliced zucchini (small
and unpeeled)
1/8 tsp. pepper
Arrange ingredients in a greased casserole in the following order; half the zucchini, half the tomatoes, all the pepper, onion, rice, half the cheese and half the bacon. Start over with zucchini, tomatoes and cheese ending with the bacon on top. Bake at 350 F for 1-1/2 hours or until a knife goes through easily. You can omit the bacon if you wish.
SEND RECIPES OR RECIPE REQUESTS TO:
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
or email
Here’s a sampling of recipes, including “The Chew,” found in Hope Floats. Enjoy!
PEANUT BUTTER CHEWS
Submitted by Vicki Caldwell
Base:
1 c. peanut butter
1 tsp. vanilla
1/2 c. brown sugar
3 c. Rice Krispies
1/2 c. corn syrup Icing:
3/4 c. brown sugar
1 c. icing sugar
3 tbsp. butter
3 tbsp. milk
Pinch of salt
Combine peanut butter, corn syrup, brown sugar and vanilla in a saucepan. Place over low heat and stir until melted. Remove from heat and stir in Rice Krispies. Press into 8 x 8” pan.
Icing:
Mix brown sugar, butter and milk together in a saucepan, scald and cool. Add icing sugar and pinch of salt and spread over cake.
YOGURT BLUEBERRY MUFFINS
Submitted by Val Perriman
2 c. plain yogurt (fruit
flavour may be used if you
prefer)
2 tsp. baking soda
1-1/2 c. brown sugar
2 eggs
1 c. vegetable oil
2 c. bran
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1-1/2 tsp. salt
2 c. blueberries, fresh
or frozen unsweetened
(or saskatoons if
available)
Mix yogurt and baking soda, set aside. Mix sugar, oil, eggs, vanilla and bran. Add flour, salt, baking powder to sugar mixture. Add yogurt and berries alternately to the sugar-flour mixture. Make sure you mix these very well so they get well blended. Bake at 350 F for 30-35 minutes. These are very moist muffi ns.
