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Send Recipes Or Recipe Requests To: – for Apr. 23, 2009

Layered Pudding Wafer

This recipe was featured on “Great Tastes of Manitoba.” Enjoy!

400-g box whole graham


2 c. milk

1/2 c. sugar

1 tbsp. all-purpose flour

2 tbsp. cornstarch

1/4 tsp. salt

2 egg yolks, beaten

1 tsp. vanilla

1 tbsp. butter

1 c. whipping cream, whipped,


2 c. icing sugar

5 tbsp. milk

2 squares semi-sweet baker’s

chocolate, melted

Line the bottom of a 13” x 9” pan with whole graham wafers. Set aside. In medium saucepan, place milk. Mix together sugar, flour, cornstarch and salt. Add to milk. Stir well. Cook over medium heat, stirring constantly until mixture thickens. Add a little of the hot mixture to the egg yolks. Then add egg yolks into pudding. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Add vanilla and butter. Place waxed paper directly on surface of pudding while cooling to prevent surface film. Cool. Spread cooled pudding on graham wafer base. Top pudding with sweetened whipped cream. Place another layer of whole graham wafers over whipped cream. In medium bowl, combine icing sugar and milk. Stir to make a glaze of spreading consistency. Pour glaze over graham wafers. Drizzle melted chocolate over glaze. To drizzle chocolate pour melted chocolate into small sealable bag. Cut a small piece of the bag off the corner and drizzle. Refrigerate 4 hours or overnight.

Makes 8-10 servings.


2-1/4 c. vegetable broth or water

1-1/2 c. jasmine (fragrant) rice

1 tbsp. butter

1 c. chopped onion

3 c. sliced white mushrooms



2 c. chopped broccoli florets

1 c. shredded aged cheddar cheese

3/4 c. light sour cream

3/4 c. low-fat cottage cheese

2 tsp. Dijon mustard

1/4 tsp. salt

1/4 tsp. coarsely ground pepper

in 350F (180C) oven for 25 to 30 minutes until hot.

Combine broth and rice in medium saucepan. Cover and bring to boil. Reduce heat to low. Cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff rice with fork. Meanwhile, melt butter in large frying pan on medium heat. Cook onion for about 5 minutes until softened. Add mushrooms, garlic, red pepper and broccoli. Cook, stirring occasionally until mushrooms are just softened. Stir into rice. Stir in remaining ingredients

until well combined. Spread mixture into 6-to 8-cup baking


Can be made a day or two ahead and reheated in oven until hot. Although this hearty dish is a meal in itself, you may wish to add some steamed broccoli, peas or corn as a side dish or a fresh garden salad.

2-1/2 lb. russet potatoes, peeled, quartered

2 tbsp. butter

2 tbsp. light sour cream

1/3 c. thinly sliced green onions

1 tbsp. butter

1-1/2 c. chopped onion

1-1/2 c. chopped carrot

1/2 c. chopped celery

1 lb. lean ground beef

2 tbsp. all-purpose flour

1 c. beef broth

3 tbsp. tomato ketchup

2 tsp. Worcestershire sauce

2 tsp. curry powder

1/4 tsp. salt

1/4 tsp. coarsely ground pepper

1 c. shredded aged white cheddar cheese

Cook potatoes in medium pot of salted water on medium-high heat for about 15 minutes until tender. Drain and return to same pan. Mash potatoes until no large lumps remain. Add butter and sour cream and stir with fork until smooth. Stir in green onions. Set aside. Heat butter in large saucepan on medium-high heat. Add onion, carrot and celery. Cook for about 10 minutes, stirring occasionally until onion is softened. Add beef. Cook on medium-high heat breaking up beef until well browned. Add flour and stir until well combined. Stir in broth, ketchup, Worcestershire sauce, curry powder, salt and pepper. Bring to boil then reduce to medium-low heat. Simmer, uncovered for 10 to 15 minutes until thickened and almost no liquid remains. Spoon beef mixture into 6-to 8-cup baking dish. Spread potato mixture over beef, leaving potatoes a little rough and uneven. Sprinkle cheese overtop. Bake in 350F oven for about 20 minutes until cheese is bubbling. Broil for about 1 minute to brown cheese, if desired.

Yield: 6 servings.

It’s never too late to start taking care of our bones. Bones keep growing more dense until we’re around age 30, but getting enough calcium remains a priority after that as well in order to maintain bone mass and minimize the gradual loss associated with aging.

The Osteoporosis Society of Canada recommends that you try to meet your calcium needs first through foods, especially milk products, which are the richest source of easy-to-absorb calcium.

If you’ve wondered if you get enough calcium in your daily diet, check out the Calcium Calculator found on the lower right-hand page of the B. C. Dairy Foundation’s website. Log on to

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2 cloves garlic,

1 c. chopped







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