Sendyourrecipesorreciperequeststo:
ManitobaCo-operatorRecipe Swap
Box 1794, Carman, Man. R0G 0J0
or email [email protected]
Building on last year’s success, organizers have another Open Farm Day planned this September 18, with more and greater diversity of farms to visit this year.
Read Also
Manitoba tick study focuses on testing, other carriers for anaplasmosis
Manitoba research explores anaplasmosis transmission from ticks and, maybe, flies, as well as laying hopeful groundwork for a better test to detect infection in cattle.
Thousands of people poured through open farm gates on a beautiful September afternoon last year; attendance surpassed organizers’ wildest expectations.
Farmers who took part were pleased with the event too, as it gave them an opportunity to share their story with the visiting public.
Organizers this year, like last, haven’t forgotten that travellers get hungry too.
This month another fabulous dinner is being prepared to serve at Steinbach Mennonite Heritage Village’s Livery Barn Restaurant, with two sittings at 4 p.m. and 6 p.m. on Open Farm Day.
If your route takes you through the Interlake, you’ll also be able to dine at Arborg, where a lovely four-course meal, featuring all the fine foods of the Interlake will be served at Arborg’s Multicultural Heritage Village.
THINKSTOCK
HURRY-UP BEEF VEGETABLE STEW
This tasty stew will use up that last bit of roast beef and takes just 20 minutes to make.
2 c. water
1 10.75-oz. can
condensed golden
mushroom soup
1 10.75-oz. can
condensed tomato soup
1/2 c. dry red wine or
beef broth
2 c. chopped cooked
roast beef
1 16-oz. pkg. frozen
sugar snap stir-fry
vegetables or one 16-oz.
package frozen cut
broccoli
1/2 tsp. dried thyme,
crushed
In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme. Cook over medium heat until bubbly, stirring frequently. Add vegetables and continue cooking, uncovered, for four to five minutes or until vegetables are crisp-tender, stirring occasionally.
Serves 5. A combined dessert party and tour of the museum site is also planned so you can sample sweet ethnic treats while visiting there.
You do need to book in advance to attend these dinners, however, so please call 204-326-9661 by Sept. 9 if you’d like a ticket to the Steinbach dinner ($20 for adults, $15 for children five to 12). To pre-purchase tickets ($35) for the dinner in Arborg, please call 204- 376-5079. They have three sittings there including 3 p. m, 4:30 p.m. and 6 p.m.
You can also find a lovely meal if the Parklands is your destination of choice Sept. 18. I picked up a brochure this summer from the Parkland Tourism Association for an ongoing, self-guided tour they’re calling the Flavour Trail (you can download a copy of it from www.flavourtrail.ca). The Flavour Trail is a list and map of really great places to eat in this part of Manitoba from the charming Generations Gift Shop and Tea Room at Sandy Lake to Madoco fine dining at Swan River where they serve five-course French cuisine meals. Needless to say, expect to hear an interesting story wherever you go on the Flavour Trail of how each of these places came to be.
LIVER IN MUSTARD SAUCE
Liver has never been my first choice of meat cut, but this sounds really good!
2-1/2 lbs. beef liver, sliced
1/4 tsp. salt
1/8 tsp. ground black
pepper
2 tbsp. butter
1 c. green onion, chopped
1 c. white wine
1 tbsp. prepared brown
mustard
Sprinkle sliced beef liver with salt and pepper. Sauté over high heat in butter. Remove the liver and keep warm. Sauté chopped green onions in the same skillet until tender; stir in white wine. Bring to boil, then stir in prepared brown mustard. Simmer for a few minutes, then pour the sauce over the liver.
Makes 4 servings.
By the way, the Flavour Trail also has a side trip you might want to take any time of the year – the Cinnamon Bun Trail, where you munch on one of these sugary treats as you make your way through Dauphin, Minitonas, Grandview, Swan River and Wasagaming.
Plan your self-guided trip on Open Farm Day September 18 by logging on to: www.openfarmday.ca
Here’s a few great recipes all sourced from www.beef.com, a website devoted to connecting consumers with beef producers and encouraging them to buy beef direct from local ranchers. The site has loads of easy-to-prepare recipes for a range of tastes.
SAUCY OVEN-BARBECUED STEAKS
One more from beef.com and also quick to
make and delicious!
1 tbsp. vegetable oil
2 lbs. round steak, cubed
3/4 c. tomato ketchup
1/2 c. water
1/2 c. apple cider vinegar
1 tbsp. packed brown
sugar
1 tbsp. prepared mustard
1 tbsp. Worcestershire
sauce
1/2 tsp. salt
1/8 tsp. ground pepper
Cooked noodles for
accompaniment
Heat oil in a large skillet. Add trimmed, cubed round steak and brown on both sides. Transfer to a baking dish. Combine ketchup, water, cider vinegar, brown sugar, prepared mustard, Worcestershire sauce, salt, and pepper. Pour over the beef, cover, and bake at 350 F for 30 minutes, or until tender. Serve steak with noodles.
Makes 4 servings.
ZUCCHINI MEAT LOAF
Pat Pearsonof Miami sends us this yummy meat loaf recipe that will help you use up a little more of that abundant garden zucchini. Pat writes that this travels well to the field and any leftover sliced thinly makes delicious sandwiches.
2 lbs. ground beef
2 c. coarsely grated
unpeeled zucchini
1 c. dry Italian-seasoned
bread crumbs (or regular
crumbs + 1 tsp. Italian
seasoning)
1/2 c. grated Parmesan
cheese
1 tbsp. chopped parsley
1 small onion, finely
chopped
2 tsp. instant beef
bouillon or 2 cubes
dissolved in 1 tbsp. water
1/4 tsp. salt
1 c. milk,
1 large egg, beaten
Combine all ingredients in a large bowl, mix thoroughly. Pack into a 9 x 5 x 3-inch loaf pan. Bake at 350 F for 1-1/4 hours.
