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W – for Aug. 27, 2009

RECIPE SWAP

Alma Barkman of Winnipeg sends us this delightful story and recipe for this week.

After his parents passed away, Murray, by then in his mid-30s, was left alone in their rural cottage several miles from where I grew up over 60 years ago. Beyond the yard, where he parked his old pickup under the shade of a crooked maple tree, there were small corrals divided by pole fences in which a few sheep, a couple of horses and one or two cows spent their days.

Despite his infectious grin and dancing brown eyes, rumour had it that Murray was a bit choosy when it came to attracting any of the hometown girls. When any new teacher arrived in the community, therefore, Murray was one of the first to ask her for a date. The locals often chuckled about it, dropping remarks something like, “I wonder if this one will be to his liking!”

As a small girl too young to be interested in Murray’s romantic affairs, I can only tell you what there was to my liking about Murray. He made the best puffed wheat cakes I have ever tasted.

Whenever there was a community gathering at which lunch was served, we kids waited expectantly for Murray, for we knew he would bring a big rectangular pan filled to the brim with puffed wheat cake. The ladies of the community probably sniffed in disdain at Murray’s humble offering, but we kids gobbled it up with gusto, much to his delight.

While thumbing through my recipe file the other day, I came across Murray’s recipe. Like the memory of those sweet, chewy cakes he used to make, his positive approach to life had stuck in my mind all these years.

Recipe request

With school just a couple of weeks away, every family with kids is starting to think about packed lunches and looking for good ideas for nutritious snacks and treats. If you have school lunch

ideas to share, we’d love to hear from you! I’d be particularly interested to hear from someone with a recipe for a kind of “Gorp Slice” with cranberries, sunflower seeds, Shreddies and Cheerios and held together with a peanut butter filler. We purchased a slice of something just like this from a vendor at Wasagaming this summer and it was delicious! – Lorraine

e love getting recipes! If you are looking for a specific recipe and think our readers might have it, send us your request.

We’ll publish your requests too!

1 c. brown sugar

1/2 c. margarine

1/2 c. syrup

1 tsp. vanilla

8 c. puffed wheat

Bring the first three ingredients to a boil and boil for 3 minutes. Add the vanilla, pour over the wheat to coat evenly and press into a 9 x 13 pan.

CARROT BREAD

Earlier this year, Beryl Parrott of Franklin provided our recipe swap with several yummy baking recipes including this one for carrot bread. I know gardens have been a mess this summer but I do see lots of carrots getting ready for harvest in ours!

3 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

2 c. white sugar

2 tsp. vanilla

Beat eggs until light, add sugar, beat until fluffy. Add vanilla and oil. Beat well and add sifted dry ingredients. Add carrots and nuts. Bake 1 hour and 45 minutes at 350F in loaf pans.

1-1/3 c. Mazola oil

3 c. shredded carrots

1 c. walnuts

4 eggs

1/2 tsp. salt

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]

With all this chilly weather, your garden leeks should be doing well this summer. Margaret Carlson of Teulon sent us this nice recipe this week.

24 frozen mini tart shells

2 c. finely chopped mushrooms (fresh or canned)

1/2 c. finely chopped leeks (or chives or green onion)

1/2 tsp. ground sage

2 tbsp. butter

2 eggs

1/2 c. milk

1 pkg. Knorr cheese sauce mix

Place frozen tart shells on a baking sheet. In skillet cook mushrooms, leeks and sage in butter five minutes or until almost all moisture has evaporated. Set aside to cool. In a large bowl, beat egg with milk, blend in sauce mix. Stir in mushroom mixture and fill tart shells. Bake at 400F for 15 to 18 minutes.

Tip: Make ahead and freeze in tightly sealed containers. Reheat frozen tarts in preheated 375F oven for 10 to 15 minutes. Makes a nice appetizer!

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