SEND RECIPES OR RECIPE REQUESTS TO:
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
or e-mail
Barb Gyselinck, a longtime reader of the Co-operator, writes that she loves to share and collect recipes. She has kindly sent us several wonderful recipes to get the swap going. These are comfort foods perfect for the winter season now upon us. Eat well and stay warm!
WILD RICE WITH CRANBERRIES AND PECANS
Read Also
Giant Canada geese have gone wild in Manitoba
Giant Canada geese are seemingly everywhere and can be fine table fare for local hunters, but 70 years ago, they were borderline extinct.
1-1/2 c. wild rice
1/4 c. fresh cranberries (defrosted if frozen)
1 onion, finely chopped
1 clove garlic, crushed
1/4 c. dried cranberries
2 tbsp. olive oil
1/4 c. pecans, toasted
3-1/2 c. chicken stock or canned broth
2 tbsp. chopped cilantro
2 tsp. dried mixed herbs
Salt and pepper
Rinse the wild rice thoroughly, then soak in cold water for one hour and then drain (unless using Manomin wild rice, then soaking is unnecessary). Fry the onion and garlic in the oil in a large saucepan until softened but not brown. Add the rice to the pan and coat in the oil. Add the stock or broth and dried herbs and bring to a boil. Simmer covered for about 40 minutes. Add the fresh and dried cranberries and pecans and simmer uncovered for an additional five to 10 minutes. If any cooking liquid remains, increase the heat and boil it off. Remove from heat and stir in the cilantro. Season to taste. Serve immediately while still warm, with duck, lamb or game. Alternatively, cool completely and serve as a salad.
Barb’s hint: “I soaked my rice earlier in the day and then used only about two cups of chicken broth. I used only the dried cranberries and deleted the cilantro as I don’t like that herb.”
BARB’S SCONES
3 c. flour
1 tsp. cream of tartar
1 tsp. salt
4 tsp. baking powder
1 tsp. baking soda
2 tbsp. sugar
1/2 c. margarine or butter (cold)
1-3/4 c. buttermilk
1 egg
Sift dry ingredients and cut in the margarine. Beat egg and mix with buttermilk, add to dry ingredients and stir with fork. The mixture will be quite wet at this stage. Turn half of the dough onto a well-floured board and knead for a minute or two. Pat down and form into round and cut into 8 wedges. Repeat for second batch.
Bake at 400F for 10-12 minutes.
Alma Barkman is a frequent Winnipeg-based freelance contributor to the Country Crossroads section. She has sent us this great recipe for using oatmeal, which she describes as “a very satisfying cereal, with a soft, crumbly texture.” While you’re enjoying this, don’t forget how good it is for you too. Lots of scientific studies show the soluble fibre in oats can help lower blood cholesterol. Oatmeal also really does “stick to your ribs.” Other studies show the fibre in it can slow down digestion, which, in turn, curbs appetite. You won’t feel so hungry mid-morning after a breakfast of oatmeal.
Enjoy!
BAKED ROLLED OAT CEREAL
Mix 1/2 c. oil
3/4 c. sugar
2 eggs
Add 3 c. rolled oats
2 tsp. baking powder
1 tsp. salt
1 c. milk
Bake in 8 x 8-inch pan at 350F for 30 minutes. Can be served with milk, applesauce or other fruit. Can be stored for several days in the fridge and heated in microwave as needed.
