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Recipe contributors from across southwestern Manitoba helped put together Hope Floats

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.

They are, of course, good friends too.

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

[email protected]

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.

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