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Send Recipes Or Recipe Requests To: – for Jul. 1, 2010


It was a pleasure to open the mail the other day and find a package of recipes sent to us courtesy of the Anglican Church Women in Stonewall. They enclosed a photocopy of their 125th anniversary’s cookbook cover bearing the image of Stonewall’s pretty-as-a-picture Church of the Ascension. They also sent a brief history of their church, published in the cookbook, from the days when parishioners met in homes to construction of the present-day church, built with local limestone, in 1882. The cookbook carries an account of the carefully kept church records all these years, which detail the community-focused work of the Anglican Church Women (ACW) which continues to this day. This is yet another story of local women working quietly and tirelessly to enrich community life. They produced their cookbook in 2007.

Here are several recipes that ACW member Jean Rootsaert of Stonewall kindly mailed to us.


This recipe was contributed to the Anglican Church Women’s recipe book by Jean Good and Glen Sheldon

1/3 c. butter

1 c. white sugar

2 beaten eggs

grated rind of 2 lemon

1 c. chopped pecans

1/2 c. glazed cherries,


1/2 c. milk

1-1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. vanilla

Cream butter and sugar until smooth; add eggs and lemon rind. Add dry ingredients alternately with milk. Add nuts and cherries. Bake in well-greased loaf pan at 350 F for 45 to 55 minutes. Remove from oven; let stand for 10 minutes. Remove from pan while still warm.

Glaze: While loaf is baking, mix juice of 1 lemon and 1/4 c. sugar so that sugar is dissolved before glazing. Use a pastry brush to glaze the whole loaf. Thank you for supporting the recipe swap! We love receiving readers’ favourite recipes and recipe requests.


This recipe in the cookbook came from Noel Blais.

1 c. shortening

1 c. white sugar

1/2 c. brown sugar

2 eggs

2 tbsp. vanilla

1 tsp. baking soda

1 tsp. salt

2 c. chocolate chips

2 c. flour

Beat shortening, white sugar, brown sugar, eggs and vanilla until light and fluffy. Add flour, baking soda, salt and chocolate chips, blend well. Drop on baking sheet by teaspoonful. Bake at 375 F for 10 minutes. Recipe can be cut in half for a small batch of cookies.


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This recipe from the cookbook is from Irene Pearson. This is a soup that makes great singers sing. Irene notes at the bottom of her recipe that she’s made it to serve the community choir, the Quarry Choristers, and they love it.

1-1/2 lb. ground beef

1 medium onion, chopped

1 can (28 oz.) tomatoes

2 c. water

3 cans consomme

1 can tomato soup

4 carrots, chopped fine

1 bay leaf

3 sticks celery, chopped



1/2 tsp. thyme

8 tbsp. barley

pepper to taste

Brown meat and onions; drain well. Combine all ingredients in large pot; simmer covered at least 2 hours or all day. Serves 10.

We’ll be starting to run fruit recipes this month and invite readers to share their favourites with us. Here’s one to keep on hand as the first saskatoons ripen this month.


This is a concoction of Brandon-area chef Larry de Vries and found on the website of the Prairie Fruit

Growers Association www.pfga.comIt was also

published in What’s Cookin’? magazine.

4 eggs, slightly beaten

1/2 c. sugar

3 c. heated milk

2 tbsp. butter

2 tsp. vanilla

1 c. saskatoon berries

2 c. soft bread crumbs

4 eggs, slightly beaten

Pinch of salt

Combine eggs, sugar and salt in a bowl. Slowly stir in hot milk and butter. Mix and add vanilla, saskatoons and breadcrumbs. Pour into baking dish and place dish in a pan of hot water. Bake for 1 hours in 350 F oven. Great plain, but if you want to knock it up a notch, pour some Saskatoon syrup on top.



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