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Recipe Swap – for Aug. 25, 2011



Barb Galbraith of Oakvillesent us this recipe in response to our call for zucchini-based recipes. Thank you, Barb.

3 large eggs

1/4 c. honey (liquid)

1-1/4 c. brown sugar

3/4 c. canola oil

1/2 c. plain yogurt

1/2 tsp. grated

orange rind

2 c. flour (white or whole

wheat or mixture)

1/2 c. quick

(small flake) oats

Preheat oven to 350 F. Grease and flour a 9 x 13 pan. Beat eggs. Add sugar and honey and beat. Beat in oil. Add yogurt and orange rind. Sift dry ingredients together. Add to first mixture. Stir in zucchini and raisins. Pour into pan and bake for 45 to 55 minutes until toothpick poked in centre comes out clean.

3/4 c. canola oil

3 eggs

1 c. sugar

1 c. brown sugar

1 tbsp. vanilla extract

1-1/2 c. whole

wheat flour

1 tsp. baking soda

Preheat oven to 350 F. In large mixing bowl, combine canola oil, eggs, sugar, brown sugar and vanilla. Beat ingredients until well mixed. In a small bowl, combine flour, baking soda and salt. Add to canola mixture and stir until just combined. Stir in rolled oats, coconut, cherries, cranberries, almonds and chocolate chips. Mix well. Form dough into one-inch balls and place about two inches apart on a non-stick cookie sheet lined with parchment paper. Flatten slightly with a fork. Bake for 10 to 12 minutes or until golden brown. Cool for two minutes on baking sheet and then remove to wire rack to cool completely.

Yield: 5 dozen

Source: Manitoba Canola Growers Association

Summer’s end is the new year starting up for families with kids heading back to school. There’s new school supplies and new clothes, new schedules pinned up and new activities to anticipate. It’s a time of year of delicious anticipation and, yes, a bit of anxiety too, as summer’s spontaneity gives way to fall routines.

It’s the startup of that regular job of school lunch packing too. Is it a chore or a challenge in your household? A great resource for parents trying to make a healthy school lunch

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. salt

2 c. zucchini, finely

shredded (with or

without peel)

3/4 c. raisins (or other

dried fruit)

1/2 tsp. salt

1-1/2 c. rolled oats

1/2 c. flaked coconut

1 c. dried cherries

1/2 c. dried cranberries

1/2 c. slivered almonds

1/2 c. mini

chocolate chips

their kids will actually eat is found on the Dietitians of Canada’s website. It contains lots of info that encourages parents to see lunch as a vital part of their child’s day, and put time into planning it. The “Cool Lunch” guide is a great planner that gets kids self-selecting what lunch will carry, and much more engaged in what their midday meal will be. Dietitians emphasize making school lunch making a team effort, right from menu planning to cleanup afterwards.

School lunch making can be a time to raise young people’s awareness about food safety too, by instructing children about hot and cold foods and why they need to stay that way until consumed.


This chewy cookie is loaded with dried fruit, coconut and oats – and takes just five minutes to bake.

1/3 c. granulated sugar

1/4 c. dark-brown sugar,


3 tbsp. canola oil

1 large egg

1 tsp. vanilla

1-1/4 c. rolled oats

1/3 c. all-purpose flour

1/2 tsp. baking soda

1-1/2 tsp. ground


1/8 tsp. salt

1 c. raisins and/or dried


1/3 c. sweetened flaked


Preheat oven to 375 F. In a medium-size bowl, combine sugar, brown sugar and canola oil. Use an electric mixer on medium-high speed and beat for about 30 seconds, or until well blended. The mixture will be grainy. Add egg and vanilla; beat well. Add oats, flour, baking soda, cinnamon and salt, and beat until blended. Add raisin mixture and coconut, and beat again until blended.

Line cookie sheets with parchment paper. Using a teaspoon measure, spoon dough onto pan to make 36 cookies (place two inches apart). Bake 5 minutes or until puffy and slightly golden on edges. Do not bake longer! (They will not look done when removed from oven). Once baked, place cookie sheet on wire rack and let stand three minutes. Carefully remove parchment paper and cookies from pan and set aside to cool (on parchment paper).

Yield: 36 cookies

Source: Manitoba Canola Growers Association

Recipe Swap

We’re always glad to get your favourite recipes. We recently put the call out for your best zucchini recipes. We’re looking for more time-tested quick meals for feeding the guys in the field too.

ManitobaCo-operator Recipe Swap Box 1794 Carman, Man. R0G 0J0

or email [email protected]


ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]


Plan lunches using Canada’s Food Guide as a guide. Aim to have the lunch include at least one food from each of the four food groups.

Practise food safety; use insulated containers to keep hot foods hot; use cold packs or frozen juice boxes to keep cold foods well chilled; thoroughly wash out lunch boxes daily.

Keep servings small and stay away from foods that are messy, get mushy, or have a strong smell.

Make lunches the night before and store them in the fridge.

Consider packing the sandwich ingredients separately – (for example, sliced meats and cheese in a Baggie; tuna or cottage cheese in a small plastic container; bread, pita, bagels wrapped separately, along with a Baggie of vegetables).

Set up a lunch drawer that contains all the packaging needs – insulated container, plastic containers, plastic wrap, stickers, napkins, spoons and forks.


Hummus, pita bread wedges, raw vegetables, yogurt, 100 per cent fruit juice;

Banana muffin, boiled egg, dried apricots, milk;

Picnic lunch: cut-up cheese, leftover chicken or roast beef, whole grain roll, grapes, pudding;

Whole grain tortilla filled with tuna salad, celery sticks, fruit canned in juice/water, chocolate milk;

Leftover pasta with meat sauce, melon cubes, cheese string, water;

Cold pizza, yogurt, 100 per cent fruit juice, raisins;



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