European cuisine Archives - Manitoba Co-operator

Country Crossroads, Poultry, Recipe Swap

Recipe Swap, June 7, 2012

By Lorraine Stevenson June 8, 2012

When the warm weather hits, I start counting the eggs in the fridge for all the ways to put together a light meal without too much effort. Nothing is easier than boiling a couple, of course, but there’s loads of ways to get creative with eggs and still not spend more than a few minutes

Livestock, News, Poultry

Pigs on display

May 17, 2012

Visitors to the University of Manitoba’s Bruce D. Campbell Farm and Food Discovery Centre can now see newborn piglets on display. The community outreach centre located at the University of Manitoba’s Glenlea Research Station is part of the National Centre for Livestock and the Environment. It is designed to provide people information about the science

Beef cattle, Cereals, Country Crossroads, News, Recipe Swap

Recipe Swap: March 8, 2012

By Lorraine Stevenson March 14, 2012

I grin each time I spot this recipe in community cookbooks, new or old. It is for Stay-A-Bed-Stew. Obviously, it’s an all-time favourite — but why? Stay-A-Bed-Stew is from The I Hate to Cook Book published by Peg Bracken in 1960. Bracken was an American advertising copywriter and a working mother in the late 1950s,

Country Crossroads, News, Recipe Swap

The greens of winter

By Lorraine Stevenson January 27, 2012

Cabbage or kale? If your family’s origin is European, chances are your great-greats survived the dark, cold months eating a whole lot of one or the other. Our ancestors couldn’t explain it, but they knew both kept strength up and sickness away in the days of extremely meagre diets. Today we know cabbage and kale

Country Crossroads

Recipe Swap – for Sep. 15, 2011

By Lorraine Stevenson September 15, 2011

Don t laugh, but a few years ago I had a hard time getting dill to grow in my garden. My digging dogs were the problem. I d get dill from neighbours wherever I could, using it amply in soups and stews, and stashing away the rest fresh in freezer bags. It thaws smelling nearly

Country Crossroads

Recipe Swap – for Aug. 11, 2011

By Lorraine Stevenson August 11, 2011

APPLE RASPBERRY CLAFOUTIS (PRONOUNCED KLA-FOO-TEE) Here’s a recipe found in another well-thumbed cookbook found at the yardsale. The cover was missing on this cookbook full of fruit desserts, but I gather its origins are the Okanagan, seeing references to Penticton and Osoyoos. A traditional clafoutis is a baked French dessert made with cherries so this

Cereals, Country Crossroads

Why Eat Buckwheat?

January 6, 2011

It possesses high levels of dietary fibre, antioxidants and vitamins and is nutritionally superior to many of even the most healthful grains. Buckwheat is also a good option if you are eliminating gluten from your diet because it is entirely gluten free. The latest research indicates that buckwheat may even help with the management of

Country Crossroads

Late-Morning, Late-Night Eating Ahead

By Lorraine Stevenson December 23, 2010

With Christmas day just two sleeps away, and a few days of holidays ahead, many of us are about to assume a much-anticipated lighter schedule. There’ll be more sleeping late (except on Christmas morning, of course) and bedtimes at later hours as we take some time to relax at home. These days between Christmas and

Country Crossroads

Perogies Raise Funds For Sandy Lake

By Candy Irwin November 11, 2010

Community volunteers work together Perogies are the fuel that keeps Sandy Lake going!” said Stella Kowalchuk. Looking around the community hall 30-plus people could be seen, all busy making perogies as a fundraiser for the Sandy Lake Museum. A half-dozen apron-clad men were in the kitchen, rolling and cutting the dough and boiling and buttering

Country Crossroads

Lemon Pie

November 4, 2010

Plain pastry cup cold water Juice of 1 lemon (about 3 tablespoons) 3 tablespoons cornstarch 1 cup boiling water 1 tablespoon butter 2 tablespoons flour 2 egg yolks Dash of salt cup sugar Rind of 1 lemon (about 1 tablespoon) 2 egg whites Dash of salt 3 tablespoons sugar Roll pasty 1/8 inch thick and

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Tag Archives European cuisine

Recipe Swap, June 7, 2012

Pigs on display

Recipe Swap: March 8, 2012

The greens of winter

Recipe Swap – for Sep. 15, 2011

Recipe Swap – for Aug. 11, 2011

Why Eat Buckwheat?

Late-Morning, Late-Night Eating Ahead

Perogies Raise Funds For Sandy Lake

Lemon Pie

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