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Recipe Swap – for Sep. 8, 2011


ManitobaCo-operatorRecipe Swap

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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.

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.



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


1/2 tsp. dried thyme,


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 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 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


2 tbsp. butter

1 c. green onion, chopped

1 c. white wine

1 tbsp. prepared brown


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:

Here’s a few great recipes all sourced from, 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.


One more from 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


1 tbsp. prepared mustard

1 tbsp. Worcestershire


1/2 tsp. salt

1/8 tsp. ground pepper

Cooked noodles for


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.


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


1/2 c. grated Parmesan


1 tbsp. chopped parsley

1 small onion, finely


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.

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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