RECIPE SWAP
Here’s a few recipe selected from the Manitoba Milk Producers website that look tempting for what we certainly hope to be the hot summer days ahead. If you’re looking for more recipes along these lines log on to: www.milk.mb.ca/recipes
RHUBARB TARTS
Lisa Lillies of Woodlands shares her favourite tart recipe with us this week and writes that her boys request these tarts all summer long. This is a great way to use up abundant rhubarb and these tiny tarts are just great for a light summer dessert.
Read Also
Avian flu has major economic costs for infected dairy herds
A U.S. study shows highly pathogenic H5N1 avian influenza in dairy cows can cause severe mastitis and costly decreases in milk production, possibly beyond just an infected farm’s clinical outbreak period.
3 eggs, beaten
2 c. white sugar
1/4 c. flour
3 tbsp. milk
1 tsp. vanilla
1 tbsp. butter, melted
4 c. finely chopped
rhubarb
Place chopped rhubarb in bottom of tart shells. Mix sugar with eggs. Add rest of ingredients and pour over rhubarb to fill tarts about 3/4 full. Bake at 400F until well done – about 20 to 25 minutes.
e love getting your recipes! If you’re looking for a specific recipe and think our readers might have it, send us your request too.
We’ll publish your requests too!
FROSTY ORANGE CREAM CUPS
1-1/2 c. whipping cream
3/4 c. sugar
2 and 1/4 tsp. grated orange rind
SEND RECIPES OR RECIPE REQUESTS TO:
Manitoba Co-operator Recipe Swap
Box 1794, Carman, Man. R0G 0J0
or e-mail
1/4 c. fresh orange juice
Puréed fruit or fresh berries
In medium bowl combine whipping cream and sugar; stir until sugar is dissolved. Blend in orange rind and juice; mixture will thicken slightly. Tint with orange food colouring if desired. Place six muffin silicon bakeware onto a cookie sheet. Divide mixture evenly among the six muffin cups. Cover and freeze until firm, at least 12 hours. Transfer to refrigerator 15 minutes before serving to soften slightly. Remove from muffin cups. Serve with puréed fruit or fresh berries.
Serves 6.
HOMEMADE YOGURT CHEESE
This is a great alternative to sour cream or cream cheese. Use it in dips and spreads. It’s tasty and packed with nutrients!
plain yogurt (without gelatin) You will also need:
a sieve or colander
paper towel or cheese cloth
plastic wrap
Put sieve in the bowl. Ensure there is enough room at the bottom of the bowl to collect liquid without the bottom of the sieve touching it. Dampen the paper towel or cheese cloth. Line the sieve with the damp paper towel. Pour yogurt into the sieve. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bottom of the bowl. Transfer yogurt cheese into an airtight container and store in the refrigerator.
Source: BC Dairy Foundation
FABULOUS FRUIT DIP
1 c. whipping cream
1 c. icing sugar
1 pkg. instant vanilla pudding mix (95-100 g)
1 c. milk
1 250 g pkg. cream cheese, softened
Whip whipping cream until it begins to thicken. Add icing sugar and beat until stiff peaks form. In a separate bowl, thoroughly combine milk and vanilla pudding mix. In a third bowl, beat cream cheese until smooth. Add pudding mixture to cream cheese and beat until smooth. Stir in real whipping cream mixture and combine well.
Yields 20 servings.
