Your Reading List

W – for Jun. 18, 2009


It’s anyone’s guess what will happen in the fields this spring, but at least we know some of our garden vegetables, such as lettuce, leeks and onions, will likely do well in this cool weather.

I transplanted bunching onions from the garden at the farm to our town garden and they’re doing just fine despite the rain and chill.

Onions of all kinds have virtually unlimited uses. Baked, braised, boiled, or grilled they impart a delicious flavour to foods, and are one of the most common ingredients shared among world cuisines.

You’ve heard this from me before – if you need to assure hungry household members that supper is on its way, start cooking onions. It never fails to get a “something smells good” remark.


I goofed! It’s a recipe for butter tart squares, not butter tarts, that a reader was looking for recently! Does anyone have one? In the meantime, here’s another traditional butter tart recipe courtesy of Beryl Parrott of Franklin, which she sent to us earlier this spring. She’s also sent us her Never Fail Pastry recipe and one for Molasses Spice Cake, which comes from a 1950 edition of the Alberta Farmers Union Cookbook.


1/4 c. butter

1 c. brown sugar

2 eggs

1 c. currants

1 tbsp. lemon juice

Combine butter and sugar together. Add beaten eggs, currants and lemon juice. Line tart tins with plain pastry and fill 3/4 full with mixture. Bake at 425F for 10 minutes. Substitute raisins for currants and a tsp. vanilla for lemon juice if desired.

e love getting your recipes! Or if you’re looking for a specific recipe, maybe we can help. We’ll publish your requests too!



Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]

This is one of my favourite recipes with onion as the main ingredient. I have made it several times. It’s a great way to use plentiful onions.

Single-crust pie crust

(see Beryl’s Never Fail Pie Crust recipe below)

1 egg

2 tbsp. canola oil

5 to 6 c. thinly sliced onions

1/2 c. sour cream

1 tsp. sugar

1 c. grated cheddar or Monterey Jack cheese

1 tsp. dried oregano

Salt and pepper to taste

Prepare pie crust and place in pie plate. (Do not trim as you want to fold the edges around the filling). Heat the oil and fry the onions until lightly carmelized. Let onions cool. Add egg, sour cream, oregano and half the cheese and spoon into pie crust. Sprinkle with remaining cheese. Fold pie crust around edges of filling and bake at 425C for 10 minutes, then turn down heat and bake 375F about 30 minutes or until crust is golden. Let cool slightly before serving. Serve with a lettuce salad.

1 lb. lard (home rendered is best, Beryl notes)

1 c. boiling water

1 tsp. vinegar


1 tsp. baking powder

5 c. flour

Pour boiling water over the lard and mix until lard is melted. Stir in vinegar. Add all the flour, spreading it evenly over the top of the lard mixture. Gently stir the baking powder into the flour with a fork until just blended. Then mix the flour into the lard, gently, not overmixing. Mixture is usually very moist. Set in fridge until cool for best results.

1/2 c. butter or shortening

1 c. sugar

2 eggs

1/2 tsp. salt

2 c. flour

2/3 c. milk


1/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/3 c. molasses

2 tsp. baking powder

Cream, butter and sugar. Add eggs and beat well. Add molasses and mix together. Sift dry ingredients together and add alternately with milk. Bake at 300F for 10 minutes, 325F for 10 minutes and 350F for 10 minutes or until done. Ice with caramel icing.



Stories from our other publications