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Recipe Swap – for Jun. 9, 2011

As I put these recipes together last week we were enduring yet another punishing rainstorm and comfort food seemed the order of the day. Here’s a couple of “rainy day” recipes in dreaded anticipation we may not yet be through with wet weather. Nonetheless, I hope on the day you read this it’s warmed up outside, the sun is blazing, and we arefinallyexperiencing something remotely akin to early-summer weather.

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Comfort food like macaroni and cheese will never go away, thank goodness. With this version created by Chef Emily Richards for the Dairy Farmers of Canada you can easily put together a dish with vegetables that add fibre and flavour to a pasta dish. A crunchy bread crumb topping adds to the kid (big and little) appeal.

1/4 c. butter

1/4 c. all-purpose flour

1/2 tsp. dried thyme leaves

3 c. warm milk

1-1/2 c. shredded

Canadian old cheddar

or Asiago cheese

2 tsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. pepper

4 c. rotini or fusilli pasta

3 c. chopped broccoli or

frozen California-style

mixed vegetables Gratin Topping:

1-1/2 c. fresh bread


1/4 c. butter

1/4 c. chopped fresh

Italian parsley

2 tbsp. grated Canadian

Parmesan cheese

Preheat oven to 425 F. In saucepan melt butter over medium heat and whisk in flour and thyme. Whisk for one minute. Gradually pour in milk and whisk to combine. Cook, stirring with wooden spoon for about eight minutes or until thickened enough to coat the spoon. Remove from heat and stir in cheese, mustard, salt and pepper. Meanwhile, cook pasta according to directions on package until al dente. Add broccoli and cook for the last four min., so it can be tender but firm. Drain well and return to pot. Add cheese sauce and stir to combine well. Pour into 10-cup oval baking dish. Gratin Topping:

In bowl, stir together bread crumbs, butter, parsley and Canadian Parmesan cheese. Sprinkle over pasta and cheese. Bake for about 10 minutes or until top is golden brown and pasta is bubbly.

Preparation time: 20 minutes Cooking time: 20 -25 minutes Yields: 4 to 6 servings

Source: Dairy Farmers of Canada website (


ManitobaCo-operatorRecipe Swap

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Many of us grew up with rice pudding so this is a quick dessert that’s not only quick and easy to make but delicious with a hint of nostalgia. Now that’s comfort food.

2-3/4 c. milk

1 c. 18 per cent

table cream

1/2 c. short grain rice

(Arborio or Italian style)

1/4 c. granulated sugar

1/2 tsp. ground


1/4 tsp. salt

1/4 c. raisins (optional)

2 tsp. vanilla extract

In heavy saucepan, bring milk, cream, rice, sugar, cinnamon and salt to simmer over medium heat, stirring often. Reduce heat to low; cover and simmer, stirring occasionally, for 20 min. Stir in raisins (if using). Cover and simmer, stirring occasionally, for 5 min. longer or until rice is very tender. Stir in vanilla extract. Serve warm or cold.

Preparation time: 5 minutes Cooking time: 30 minutes Yields: 6 servings

Source: Dairy Farmers of Canada website (

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.



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