Your Reading List

Recipe Swap – for Aug. 11, 2011


Here’s a recipe found in another well-thumbed cookbook found at the yardsale. The cover was missing on this cookbook full of fruit desserts, but I gather its origins are the Okanagan, seeing references to Penticton and Osoyoos. A traditional clafoutis is a baked French dessert made with cherries so this is an interesting variation made with apples and raspberries. The fruit bakes in the batter which is similar to a pancake batter.

4 c. thinly sliced apples

1/2 c. thawed (frozen)

raspberries (or


1/2 c. white sugar

3 eggs

1 c. milk

1/2 c. flour

2 tsp. vanilla

1/4 tsp. salt

1/4 tsp. nutmeg

2 tbsp. brown sugar

In bowl, toss apples and raspberries with 1/2 of the sugar. Spread evenly on a greased 10-inch pie plate. Stir together the remaining sugar, eggs, milk, flour, vanilla, nutmeg and salt. Pour over fruit. Bake in 350 F oven for about 45 minutes or until done. Sprinkle with brown sugar and broil for two to three minutes until a golden brown. Serve warm.

Makes six servings.


Readers will be looking for quick meals-to-the- field before too long. Here’s a recipe from Wilma Kissick of Carman published in the Carman Palliative Care CookbookI’ve made this shepherd’s-pie-like recipe several times. It’s easy, tasty and baked in a pie plate so easy to transport.

1 can cream of

mushroom soup

1 lb. hamburger

1/4 c. finely

chopped onions

1/4 c. fine dry

bread crumbs

1 egg, slightly beaten

2 tbsp. chopped parsley

1/4 tsp. salt

Dash of pepper

2 c. mashed potatoes

1/4 c. shredded cheese

Mix 1/2 c. of soup and next seven ingredients. Press firmly into a 9-inch pie plate. Bake at 350 F for 25 minutes. Spoon off fat. Frost with mashed potatoes. Top with remaining soup and cheese. Bake 10 minutes more until done.

I spent a good half-hour rummaging around a used book sale last weekend and among all the how-t os, paperbacks, and hardcovers was a stash of recipe books. As if my collection wasn’t large enough! I hauled home several treasures, including what is probably now a rare copy ofThe Art of Cooking and Servingby Procter and Gamble Company 1930.

Bound in brown paper with a courtesy seal of The Royal Bank of Canada, my guess is it was a must-have for a young wife expected to entertain her husband’s clients and needing help


Beat eggs, sugar, oil and lemon extract until fluffy. Add milk and mix well.

Finely grate lemon peel and add zest to egg mixture. Chop remaining lemon, add 1/4 cup oil and blend well in a blender. Add lemon mixture and zucchini to egg mixture. In another bowl mix flour, baking powder and soda, pudding mix and poppy seeds. Add to above mixture. Mix lightly; do not beat. Pour into three lightly greased loaf pans.

Bake at 350 F for one hour.

1/2 c. white sugar

1/2 c. flour, divided

3/4 tsp. cinnamon

1/4 tsp. cloves

6 pears, peeled, cored

and sliced thin

1/2 c. raisins

1/4 c. orange juice

8 tsp. butter

1-1/2 tsp. grated

orange zest

2 c. whole grain cereal

with pecans (or similar)

3 tbsp. brown sugar

Heat oven to 375 F. Combine sugar, 1/4 c. flour, cinnamon, and cloves. Gently stir in pears, raisins, orange juice, 2 tsp. butter and zest. Spoon into 6-cup baking dish. Combine cereal and brown sugar with remaining 1/4 c. flour and butter until moist crumbs form. Sprinkle over pears. Bake 45 minutes until bubbly.


Joan Airey of Riversshares this recipe with us this week after bringing it home from her travels to the Maritimes this summer. Thanks, Joan.

4 eggs

1-1/4 c. sugar

1/2 c. canola oil

1 tsp. lemon extract

1-1/4 c. milk

3 c. zucchini, shredded

1 whole lemon

1/4 c. canola oil

4-1/2 c. flour

1 tbsp. baking powder

1-1/4 tsp. baking soda

1 102-g.-pkg. lemon

instant pudding mix

1/2 c. poppy seeds


ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]

with things like “Chocolate for 100 Persons.”

The spring/summer and autumn/ winter menus are intriguing. Eating was seasonal and artery-clenchingly rich in well-appointed homes those years. Codfish balls and strawberries and cream for breakfast anyone?

The little handbook was intended as a guide to be “of the greatest possible value to the average homemaker” yet one wonders how regularly almond and raisin sauce “which adds a piquancy to boiled tongue” was used.

There’s extensive instructions for serving formal luncheons and the “large tea” with reminders to place the tea service at one end, and “if men are invited, a coffee service at the other.”

Old recipe books are entertaining reading, always.

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.



Stories from our other publications