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RECIPE SWAP – for Nov. 6, 2008

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]

To help get the swap started this week, members of the Manitoba Women’s Institute kindly agreed to contribute a series of recipes from their new MWI Cookbook being published as a fundraiser and keepsake for the Women’s Institute’s upcoming centennial celebrations in 2010. Their new cookbook contains stories of the MWI’s work and history in Manitoba – and all kinds of great recipes. If you like these recipes and want your own copy of MWI’s new cookbook, contact the MWI office in Winnipeg at 204-945-8976 or e-mail [email protected]and ask for the MWI Cookbook 1910 -2010. Cost is $15, or $20 if mailed out. Cheques can be made out to Manitoba Women’s Institute and sent to 903-401 York Ave., Winnipeg, Man. R3C 0P8.

Looking for something warming for the chilly and busy days ahead? Try this QUICK HEARTY ITALIAN SOUP which comes from Rose Kieper, Silverton Women’s Institute and the northwest regional rep.

1 lb. hamburger

1 can diced tomatoes

1 med. onion

2 c. frozen niblet corn

6 c. hot water

1 zucchini chopped

1 pkg. Hamburger Helper (lasagna)

Parmesan cheese (for garnish)

Cook meat and onion, drain. Add to hamburger, water and sauce from Hamburger Helper, corn and tomatoes. Bring to a boil for 10 min., reduce heat, stir occasionally. Add pasta from package and zucchini, cover and simmer 10 min more. Sprinkle each bowl with parmesan cheese.

Enid Clark of Newdale Raven’s Glen WI and current MWI president shares this recipe for CREAMY ARTICHOKE & LEEK DIP.

1 c. Hellmann’s mayonnaise

1 can artichoke hearts, drained and chopped

1 pkg. Knorr cream of leek soup

1 c. mozzarella cheese

1 c. sour cream

1 clove garlic, minced (optional)

Combine all ingredients, place in oven-proof dish. Bake uncovered at 350F for 25 minutes.

This unusual-sounding recipe for BURNT GRAPES comes from Justina Hop, Woodmore WI member and MWI president-elect.

4-5 c. grapes, red or green, wash and dry

2 c. sour cream

2 tsp. vanilla

1/2 c. white sugar

Mix above ingredients, gently and place in 9×13-inch pan.

1/2 c. butter

1/2 c. brown sugar

Bring to a boil and pour over grapes, don’t stir.

Chill for 3 to 4 hours. The caramel sauce gets hard and crunchy. May substitute raspberries, blackberries or peaches. Serves 6.

HONEY ORANGE CHICKEN is from the kitchen of Valerie Watt, an Inwood WI member and Manitoba’s rep to the Federated Women’s Institutes of Canada (FWIC).

4 to 6 pieces of chicken

1/2 c. frozen orange juice (no water added)

1/2 c. honey

1/3 c. butter

Powdered ginger and flour

Wash and dry chicken. Dust with flour and powdered ginger, place in casserole. Melt butter and add orange juice and honey, pour over chicken. Bake at 350F for 1 hour, basting and turning several times.

Donna Young of Wheat City WI shares this CRAB MEAT CASSEROLE recipe with us this week.

1 can mushroom soup

1-8 oz. package macaroni

1 c. half-and-half cream

1 tin mushrooms

1/4 of a green pepper

1 can crabmeat

1/2 tsp. pepper

1 can shrimp

1 tsp. salt

1 c. grated cheese

1/2 c. Cheez Whiz

Combine soup, cream, green pepper, salt and pepper in saucepan. Place over low heat, add Cheez Whiz until melted. Add cooked macaroni and remaining ingredients. Put in casserole dish and refrigerate for 24 hours. Place in 350F oven next day and bake for 35 minutes.

This traditional and truly tasty recipe for BUTTER TART SQUARE comes from Marilyne Derret, Winnipeg WI. Marilyne typed all the recipes for the MWI cookbook!

1/2 c. margarine

1 c. flour

2 tbsp. sugar

1-1/2 c. brown sugar

3 tbsp. flour

1 c. walnuts

1/2 tsp. baking powder

2 eggs

1 tsp. vanilla

Mix first three ingredients, press into 9 x 9-inch pan. Bake at 350F for 15 minutes. Mix remaining ingredients together and spread on warm crust. Return to oven and bake 20 minutes more.

And if you’re already thinking about how to feed guests as holidays approach, you’ll like this recipe for SHRIMP COCKTAIL shared by Marlene Baskerville, MWI individual member and a MAFRI rural leadership specialist.

1 48-oz. can of clamato or tomato juice

3 or 4 stalks of celery

2 cans broken shrimp

1/2 c. olives

1 c. cheddar cheese

Salt and pepper to taste

1 or 2 dill pickles

Tabasco sauce to taste

Cut into small pieces: cheese, pickles, olives and celery. Add to clamato/tomato, salt, pepper and tabasco. A tangy appetizer, good with crackers.

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