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Recipes Sought

RECIPE SWAP

Money is tight for many small rural congregations. What regularly feeds small churches’ coffers, aside from parishioners’ weekly offerings, are the proceeds from small groups of women, who, year in and year out, feed their community and fund raise the much-needed cash.

The women of Riverton-Hnausa Lutheran Church are an example. As of this year, their small church has served this north Interlake community for 133 years. All the while, the Lutheran Church Women, or LCW, have served countless lunches, suppers and baked goodies for all occasions.

Marj Anderson of Riverton is one of eight who make up the LCW today.

Serving funeral lunches is their main job nowadays, says Marj, who remarks that she cannot recall, in years and years of volunteering, ever turning down a request to do a lunch. The only recollection she has of the LCW ever sitting one out was at the funeral of an LCW member herself. “They felt we should be able to mourn with the family,” says Marj.

The LCW also calls the entire community to dinner each fall, when it takes charge of hosting the local fall supper. That meal feeds around 500 to 600, which is the equivalent of the entire town, and then some.

In 1984, as another church fundraiser, they published Favorite Recipes. It was the second edition of a commemorative cookbook put together in 1977 to mark Riverton-Hnausa Lutheran Church’s centennial. Funds raised from cookbook sales helped purchase new hymn books and pay other church bills.

“The church always needs money to keep going,” says Marj. And communities need groups like LCWs.

The Riverton LCW’s Favorite Recipes cookbook reflects a culturally diverse community’s food-related traditions that have fed and satisfied generations of Interlakers. Copies of this cookbook are still available ($10 apiece.) If you’d like one please contact Marj Anderson at Box 2, Riverton, Man. R0C 2R0. Here’s a sampling… Awhile back we ran a request from Frieda Martens of Winnipeg for recipes using wild fruit. She’s appreciated the responses she’s received, but would like to put her request out again. Frieda is looking for recipes for all types of wild fruits, such as plums, highbush cranberries, rosehips and wild grapes. Can you help her?

Write to Frieda at 82 Desjardins Dr., Winnipeg, Man., R3X 1M8 or email [email protected]

WEST AFRICAN GROUNDNUT SOUP (OR STEW)

To be eaten with rice or boiled potatoes.

2 lbs. stewing beef or

chicken pieces

1 medium onion

2 long stalks celery

3-1/2 oz. tomato paste or

3 medium tomatoes

1 c. peanut paste (use

blender to chop peanuts)

or peanut butter will do

4 c. water approximately

Salt to taste

As much hot pepper as

you like (e. g. crushed

chilies)

Okra, eggplant, salt fish

(optional)

Brown meat in large saucepan or Dutch oven with salt. Meanwhile, blend the chopped vegetables and peanut sauce in the blender. Add water if necessary. When meat is brown, add blended vegetables and paste. Add rest of water, stir well and let stew simmer about two hours. Stir occasionally. It is ready when the meat is tender and you see the red oil rise to the top.

Makes six servings.

CABBAGE ROLLS

2 lb. ground pork

1 lb. ground veal or beef

2 c. rice (raw)

1 tbsp. salt

1 tsp. paprika

1/4 tsp. black pepper

(Hungarian style)

Small clove garlic

chopped fine or garlic salt

1 medium onion fried in

butter or lard until

golden brown

Mix all ingredients until well mixed. Take your cabbage and cut out core. Have a pot of boiling water ready on the stove to which has been added 2 tbsp. vinegar and 1 tbsp. salt. Put your whole cabbage in, turn heat to medium. Keep taking leaves off as they steam and become pliable. Cut vein from each cabbage leaf, split in half if big, and put a couple of tbsp. or more in leaf and roll. Arrange in pot, cover with water, add tomato paste (small tin or 1 cup of juice and 2 tbsp. vinegar and 1 tsp. salt to water) cook on top of stove for 2 hours or until done when tested. Make sure your cabbage rolls are always covered with juice.

2 med. whitefish

2 large onions

1/2 c. milk

1 heaping tbsp. flour

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]

WHITEFISH CASSEROLE

1 egg

1/2 tsp. sage

1/2 tsp. salt

Dash pepper

Put fish and onion through a food chopper. Add remaining ingredients. Mix well. Turn into a greased casserole dish, sprinkle with Parmesan cheese and paprika. Bake 1 hour at 375F.

LIGHT LEMON LOAF

1-3/4 c. cake and

pastry flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground

cardamon (optional)

1 large lemon

1/4 c. granulated sugar

1/2 c. unsalted butter

room temperature

1 c. granulated sugar

2 eggs

2/3 c. milk

1/2 tsp. vanilla

Preheat oven to 350F. Thoroughly grease a 9 x 5 x 3-inch loaf pan or two 7 x 4 x 2-inch pans. Fit a piece of waxed paper into bottom and grease. Measure flour, baking powder, salt and cardamon into a medium-size bowl. Stir together with a fork until well blended. Finely grate peel from lemon and stir into flour mixture. Set aside. Squeeze out 3 tablespoons lemon juice and stir with 1/4 cup sugar. Set aside to use as a glaze. Place butter and sugar in a medium-size mixing bowl. Beat at medium speed until creamy. Add eggs, beating after each addition. Then gradually beat in one-third of flour mixture, followed by 1/3 cup of milk. Repeat additions, ending with remaining third of flour. Beat in vanilla. Pour into prepared loaf pan. Bake in centre of preheated oven for 55 to 60 minutes or until a cake tester or thin knife inserted in centre of loaf to bottom of pan comes out clean. Remove cake from oven, leave in pan and place on a rack. Immediately drizzle half the lemon juice mixture over top of hot cake. Let sit for 10 minutes and drizzle remaining lemon mixture over top. Let sit for another 10 minutes, then turn loaf out of pan and finish cooling on rack. If not serving right away, wrap well in heavy foil and freeze. Loaf will keep well in freezer without losing flavour for at least 5 to 6 weeks.

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