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Send Recipes Or Recipe Requests To: – for Dec. 10, 2009

RECIPE SWAP A New Cookbook In The Works

Frieda Martens of Winnipeg is preparing a cookbook focused on the wild fruit of the Prairies and she’s looking for recipes to include. Frieda writes: “The recipes I want have to be ones they use and must have wild fruit in them. I am not interested in information already on Certo boxes, but special things you do with the wild fruit. I am particularly interested in the following fruits:

saskatoons, wild strawberries, wild raspberries, wild plums, high-bush cranberries, ground cherries, chokecherries, pin cherries, nannyberries, black currants, western sand cherries, rosehips, mulberries, wild grapes and blueberries.”

Frieda would also appreciate any photos of baking using wild fruits sent her way. You can send your recipes directly to Frieda c/o 82 Desjardins Dr., Winnipeg, Man., R3X 1M8 or email her at [email protected]

She would prefer you to send recipes to her by email if possible.


Co-operator readers will have enjoyed recipes from Great Tastes of Manitoba, the longest running television cooking show in Manitoba’s history. We’ve also featured Great Tastes recipes in this newspaper.

Now you can own a cookbook containing many of the fine Great Tastes recipes you’ve tried – or wanted to try! – over the years. To mark the 20th year of the show, eight producer groups in this province have released a beautiful hardcover cookbook titled Great Tastes of Manitoba: Celebrating Delicious, Local Food. The cookbook contains over 85 meal ideas featuring homegrown ingredients raised and grown by Manitoba farmers and ranchers. It also has wonderful photos and tidbits from the past 20 years of the show. The cookbook was produced by Studio Publications in Winnipeg and is available at McNally Robinson Booksellers, Chapters, Wal-Mart and Safeway for $29.99. A great gift for the cook on your Christmas list!

Here’s a sampling of what you’ll find inside Great Tastes of Manitoba.


Thanks again to readers who’ve begun sending us recipes for our new recipe swap. We’re looking for your best recipes. Do you have a recipe that frequently receives compliments? We’d love to publish it here. Tell us something about it as well. Or, are you looking for a recipe, or for ideas to use up something you may have in abundance? Do send us your recipe or idea requests and we’ll publish them too.

Preheat oven to 325F. Heat oil in a skillet over medium heat. Cook mushrooms, onion and red bell pepper until onion is tender, about 4 minutes. Remove half of the spinach from the package, and reserve the rest for another use. With your hands, squeeze out as much excess moisture as possible. Add spinach, bread crumbs and seasonings to the mushroom mixture; set aside. Trim any excess meat from exposed rib bones. Carefully slide a long knife through the centre of the meat from one end of the rack to the other. Enlarge the hole slightly with the knife, then remove the knife and use your fingers to gently open up the hole. Pack the stuffing into the opening, first from one end, then from the other. If desired, cover bones with aluminum foil to prevent browning. Place rack in a roasting pan and cook uncovered for 20 to 25 minutes per pound (0.5 kg) or until the internal temperature reaches 155F (68C). Place any extra stuffing in a greased casserole; cover and bake for 30 to 60 minutes, depending on the amount. Remove the roast from the oven, tent loosely with foil, and let rest for 10 minutes before slicing. Serves 6.


2 tbsp. canola oil

1/2 c. chopped white or

brown mushrooms

1/2 c. chopped onion

1/2 c. chopped

red bell pepper

1 10-ounce (300-g)

package frozen chopped

spinach, thawed

2 c. soft bread crumbs

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. dried sage

1/4 tsp. garlic powder

1 rack of pork, 3 pounds

(1.5 kg)

1lb. turkey breast meat,

cut into cubes

2 tbsp. all-purpose flour

3 tbsp. canola oil

2 tbsp. butter

3 onions, chopped

2 celery stalks, sliced

2 large carrots, sliced

2 parsnips, sliced

Toss turkey with flour to coat. In a large, heavy-bottom pot or Dutch oven, heat oil and butter over medium-high heat. Add turkey and sauté on all sides until lightly browned. Remove turkey from pot and set aside. Add onion, celery, carrot, parsnip, mushrooms, garlic, and rosemary. Sauté for 10 minutes or until onion is transparent. Return turkey to the pot; add wine and chicken stock. Cover and reduce heat to simmer. Cook 20 minutes or until vegetables are tender. Stir in half-and-half and season with salt and pepper to taste. Slice off the top third of the kaiser rolls. Hollow out the inside of the rolls, leaving a 1/4-inch crust to form a bowl. Fill each roll with stew, replace the top, and serve. Serves 4.


2/3 c. tarragon vinegar

1/3 c. canola oil

2 tbsp. granulated sugar

1 tbsp. chopped fresh

basil, or 1 teaspoon

(5 ml) dried

1 tbsp. chopped fresh

thyme, or 1 teaspoon

(5 ml) dried

In large glass bowl, whisk together first 9 ingredients. Gently stir in onions and mushrooms. Cover and refrigerate at least 4 hours or overnight. Drain before serving. Serves 4 to 6

All recipes reprinted with permission from Great Tastes of Manitoba: Celebrating Delicious, Local Food. Studio Publications, 2009.

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]


2 c. fresh button

mushrooms, sliced

1 garlic clove, minced

1 tbsp. fresh rosemary,


2 c. dry white wine

1 c. chicken stock

1/2 c. half-and-half

4 large kaiser rolls

Salt and pepper to taste

1/4 tsp. crushed

red pepper

1 garlic clove, minced

1/2 tsp. salt

Pepper, to taste

1 onion, thinly sliced and

separated into rings

1 lb. white button




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