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4 c. cooked, cubed chicken*

1 large onion, diced

1/2 c. diced raisins

1/2 c. diced celery

1-1/2 c. diced, unpeeled apples

1/4 c. butter or margarine

1 tsp. flour

1 tbsp. curry powder

1 tbsp. brown sugar

1/2 tsp. garlic powder

1/2 tsp. ginger

1-1/2 tbsp. chicken bouillon mix

1-1/2 c. water

1 tbsp. lemon juice

Spring onions, diced, for garnish

Heat butter in skillet, add onions and cook until transparent. Add apples and raisins; sauté 5 minutes, add celery and cook 2 more minutes. Combine seasoning and flour and blend in; add chicken bouillon mix dissolved

in water, lemon juice, and stir until thickened. Simmer 2 to 3 minutes stirring all the time. Fold in chicken, mix well. Garnish with spring onions. Serve on a bed of rice with apple chutney and fresh cucumber salad.

Serves 4 to 6.

* Turkey, pork or lamb can be used instead of chicken.



2 tbsp. margarine

1/4 tsp. dried thyme

1/4 c. finely chopped onion

2 large apples, cored and finely chopped

1/2 c. uncooked barley

1 c. low-sodium chicken broth

2 tbsp. chopped fresh parsley

1/4 c. golden raisins

In large skillet with tight-fitting lid, melt margarine over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat

to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook covered, additional 5 minutes and serve.

Makes 4 servings.



3 celery ribs

2 crisp sweet apples

1 pear

1 crisp tart apple

1 lemon

1 orange

3/4 c. seedless grapes (or substitute

chopped dates)

1/2 c. pecans

Finely chop celery and put into a bowl. Peel and chop apples and pears into small pieces. Juice lemon and orange – pour over apples and pears to prevent browning. Stir to coat all fruit, allow to stand for 10 minutes, drain, saving juice. While fruit is soaking, mince pecans. Add celery, grapes and half of minced pecans to chopped apples and pears. Toss to mix ingredients. Make a dressing by combining the other half of the pecans into blender along with the juice drained from the fruit and purée into a nut butter sauce. Add to salad and mix to blend all flavours. Serve on a bed of leaf lettuce.

It’s frustrating for any cook or home baker when a recipe they’d like to try calls for ingredients they can’t easily find. That’s often the case when we support our small-town grocers who can’t possibly stock everything all the time. Varied types of fruit are especially hard to get in rural areas. But you can almost always find apples and often several varieties. In my never-ending quest for good recipes with readily available ingredients, I found these tasty apple recipes last week on the website of a Comox Valley, B. C.-based company called The Cider Press. The Cider Press produces apple and pear juice and “the best cider vinegar in the known universe” according to its website. I made the Apple Barley Pilaf last week and served it with pork chops. We also tried the Chicken Apple Curry. Both were great meals for cold March nights. Enjoy!

We always love hearing from readers and hope you’ll continue to share your favourites. We’re always looking for your recipe requests too!


Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]

“If you want to make an apple pie from scratch, you must first invent the universe.” – DR. CARL SAGAN



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