The Weekend Morning Show Recipes

Every weekend, the Weekend Morning Show tries a new recipe or two. If you missed them, here are the latest recipes:

January 5, 2007
Quick Pea Soup
Norene Gilletz, author of Norene's Healthy Kitchen (Whitecap Books), says because this soup is cooked for just 30 minutes, it retains more nutrients.

4 tsp olive oil
1 large onion, sliced
4 cups lightly packed baby spinach leaves
2 medium carrots, cut in chunks
1 medium potato, peeled and cut in chunks
1 pkg (2 lb/1 kg) frozen green sweet peas or baby peas (no need to defrost)
8 cups vegetable broth
3 to 4 cloves garlic (about 1 Tbsp minced)
2 tsp curry powder or 1 tsp ground cumin
1 tsp salt (or to taste)
½ tsp freshly ground black pepper
3 to 4 Tbsp minced fresh basil

1. Heat the oil in a large soup pot on medium heat. Add the onion and sauté for about 5 to 7 minutes or until golden.

2. Add the remaining ingredients, except the basil, to the soup pot and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until the vegetables are tender. Remove from heat and cool slightly.

3. Using an immersion blender, puree the soup while still in the pot, or puree in batches in a blender or food processor. Stir in the basil and adjust the seasonings to taste.

Yield: 6 to 8 servings (about 11 cups). Keeps 3 to 4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

117 Calories per cup; 19.3 g carbohydrate, 6.5 g fiber, 6 g protein, 2.3 g fat (0.3 g saturated), 0 mg cholesterol, 626 mg sodium, 217 mg potassium, 2 mg iron, 53 mg calcium






Saturday December 22, 2007
Gingerbread Cheesecake with Dried Fruit Compote
Alexander at Bistro 7 ¼ says this is a fun twist on classic holiday flavours.

Crust:
1-1 lb pkg ginger snap cookies (approx 30 cookies)
¼ cup butter

1. crush cookies in food processor.
2. melt butter, mix into cookie crumbs
3. line 10 inch spring form with parchment, leave a 2 inch collar above the sides of the pan (you will need this height)
4. press gingersnap crumbs into bottom of pan. Bake at 350 for 10 minutes. Cool.

Cheesecake
1 ½ kg cream cheese
8 eggs
2 cups sour cream
1 cup brown sugar
1 tsp powdered ginger
1/2 tsp cinnamon
¼ tsp cloves
pinch of nutmeg
1 tsp vanilla

1. Whip cream cheese in mixer until smooth
2. Add eggs, two at a time, and whip until combined
3. Add sour cream, brown sugar, spices and vanilla. whip until well combined
4. Pour filling into prepared pan. Bake at 325 F for 1 hour or until cheesecake is firm but still jiggly.  Cool to room temperature on the counter, then chill.

Dried Fruit Compote
2 cups mixed dried fruit (apricots, raisins, prunes, cranberries, cherries etc.)
1 cup sugar
½ cup water
zest and juice from one orange
1 Tbsp grated or slivered fresh ginger
1 oz grand marnier or rum

1. Bring water and sugar to a rapid boil.
2. Add dried fruit, orange and ginger. Simmer until liquid is absorbed and fruit is soft.
3. Add grand marnier or rum.








December 15, 2007
Miso Salmon
Irene at the Hotel Fort Garry says this dish is very popular at their Sunday brunch.

¾ cup miso
¼ cup sugar
¼ cup mirin
¼  cup sake
2 pounds salmon
(or another thick fish such as cod or sea bass)

Combine miso, sugar, mirin and sake.
Add fish & marinate two hours in refrigerator.
Drain liquid & reserve.
Sear fish on grill at high heat (or in lightly oiled non-stick pan) approx 1 minute each side.
Place fish in 350 oven approx. 5 minutes
Heat liquid almost to boiling (but do not boil).
Place seared fish on warm dish and pour sauce overtop.
Serve immediately.



December 9, 2007
"Current" Eggs Benedict

Brian at The Current, at Inn at the Forks, makes these with crab cakes instead of back bacon.

Ingredients:

Crab Cakes
60 grams fresh scallop or any whitefish
80 grams crab meat
15 ml whipping cream
5 g bread crumbs
pinch dill, chopped
2 tbsp red pepper, finely diced
1 tbsp shallots, finely diced
1 tbsp mayonnaise
2 ml sambal olek (chili paste)
zest from one lemon
salt and pepper to taste


Hollandaise Sauce
50 ml white wine
1 shallot, finely chopped
4 egg yolks
1.5 C clarified butter, melted
1 tsp Worcestershire sauce
pinch cayenne pepper
juice from one lemon


6 English muffins
12 eggs, poached


Method:

Crab Cakes
Puree scallop (or whitefish) and cream to make a mousse.
Add remaining ingredients, finishing with bread crumbs.
(More crumbs may be required to reach desired consistency).
Form crab mixture into cakes.
Cook over medium high heat in frying pan, 2-3 minutes per side.
Reserve in warm oven.

Hollandaise Sauce
In a small saucepan, reduce white wine and shallots until nearly dry. Reserve.
Over double boiler, cook egg yolks, whisking continuously until thickened, smooth, and lighter in color.
Remove from heat and stir in shallot & wine reduction.
Gradually add melted butter, whisking continuously. Start very slowly - one drop at a time until mixture starts to thicken, then gradually increase speed until all butter is incorporated.
Add lemon juice, Worcestershire sauce, and salt & pepper.

Eggs Benedict
Toast English muffin. Top each half with crab cake and poached egg.
Drizzle hollandaise overtop.
Garnish with fresh chives and serve.

YIELD: 6 portions






December 8, 2007

Tamales - Guatemalan style

Monica and other volunteers with the Guatemalan Relief Fund in Winnipeg stayed up all night making hundreds of these to raise money for a children's school in Guatemala. While this recipe is a smaller version, she says it's not meant for beginner cooks.


Banana Leaves:

1 - 2  pounds of banana leaves (also available in pre-cut packages, usually frozen.)
hot water
36 pieces of aluminum foil cut into 12 x 12 squares

Unfold banana leaves. Cut off long hard sides & ends of leaves. Check for holes & cut leaves into
unbroken 12-inch segments. (You will need about 36).
Place in very hot water & clean on both sides.
Place prepared leaves on tin foil sheets.


Sauce:

1 large can crushed tomatoes
1 large jar roasted red peppers, cut in slices
2 C water
1 Tbsp kosher salt
3 oz. squash seeds or pumpkin seeds (available at Latino specialty
stores)
1 quajillo chile, dried (stem removed & seeded)
1 ancho or pasilla chile, dried (stem removed & seeded)
1 bay leaf
1 whole cinnamon stick
1 1/2 ounces sesame seeds
5 cloves garlic
1 large onion, chopped
1/2 tsp pepper
2 tablespoons achiote or anato (depending which country it comes from)
1/4 cup oil
3 lbs lean boneless pork (preferably from the shoulder), cut into 1-inch
cubes or 36 pieces of chicken, cut into 1 x 2-inch pieces
72 Spanish olives (about 3 cups)
72 capers (about 1-1/2 cups)

On low to medium heat, toast chiles, squash seeds and cinnamon stick in nonstick pan approx. 5 minutes, until chiles & seeds release their aroma. (Be careful not to burn, or sauce will be bitter.)
Add sesame seeds & toast until fragrant (approx. 5 more minutes). Low - med heat is a good place.

In large pot, fry onion & garlic in oil.
Combine tomatoes, 1 C water, achiote, salt, pepper and bay leaf.
Bring to boil, cover & simmer 10 minutes.
Stir in chile & seed mixture.

In batches, puree tomato mixture in blender or food processor. Add water as needed to blend into smooth
puree. Strain mixture, through medium-mesh strainer, back into pot.
Bring to simmer & add salt to taste.



Masa Batter:
4 lbs (approx 8 cups) fresh coarse-ground corn masa for tamales (Also known as Maseca in Latin markets.)
3 C water
1/2 lb (1 C) pork lard or margarine
salt to taste

Combine masa & water, beating until thoroughly mixed.
Add lard & bring mixture to boil.
Add salt to taste.
Mixture should have consistency of soft (not runny) cake batter.
* You MUST stir mixture continuously until ready. Do not allow to stick to bottom of pot or burn. *
If mixture does burn, DO NOT USE; make a fresh batch.
NOTE: Proper masa preparation is the most important part of the tamale process.



To assemble:

Place prepared banana leaf, shiny side up, on work surface.
Spread 1/3 cup masa batter over right edge of leave, in 8 x 4-inch rectangle.
(An ice cream scoop makes this much easier.)
Spread 3 Tbsp sauce over masa batter.

On left edge of leaf, place 1 cube pork or chicken, 2 olives, 2 capers, & several strands bell pepper into
decorative pattern.
Fold over right edge of banana leaf, enclosing filling in masa. Fold over left edge, then top and bottom, creating a tight square package. Secure with tin foil.

Arrange assembled tamales in large pot, in layers, with approx 4-6 inches water at bottom.
Bring to boil & steam, covered, over constant medium heat approx 1  3/4 hours. Watch carefully to make
sure water does not boil away.
Add boiling water as needed to keep steam steady.

Tamales are done when meat is fully cooked (approx 1 3/4 - 2 hours). Remove from heat & let
stand several minutes until firm.

Makes 36.





December 1, 2007
Farmer's Omelette

Dorothy at the Country Junction in Clearwater says she and her partner invented this hash brown-stuffed favourite just experimenting in the kitchen. The secret is to bake the potato before you shred it.

3 eggs
3 Tbsp. cream
1 small baked potato  (shredded)
chopped green onion (to taste)
2 cooked breakfast sausages, sliced
1 ham slice, cubed
1/4 - 1/2 cup cheddar cheese, shredded

In a pan, fry shredded potato, green onion, sausage, and ham.
Beat eggs and cream together. Pour onto grill.
Cook egg mixture, flip over, and sprinkle cheese overtop.
Add potato, green onions, sausage and ham in centre of eggs.
Fold one side over, then the other side over.
Serve Farmer's Omelette with your favorite toast.





November 24, 2007
Red River Cereal Crème Brulee

Tim and Rachid at Rembrandt's Bistro in Lockport turn this classic dessert into breakfast by serving it as an appetizer with Sunday Brunch.



12 egg yolks
½ cup sugar
1 ¼ quart whole milk
1 vanilla bean-scraped
2 cups cooked and cooled Red River Cereal
½ cup Turbinado sugar(Sugar in the Raw)


Preheat oven to 325 F

Custard Mix:
In a double boiler, cream yolks and sugar together.  In a saucepan, scald milk.  Scrape inside of vanilla bean into creamed yolk mixture. Slowly add scalded milk into yolk mixture. (Note: This is an exercise in patience; you don't want to scramble the eggs.)
Cook mixture approx 10 minutes.  It will be thick. Reserve.
Yields: approximately 2 quarts of custard mix.


To assemble:
Spoon Red River cereal into bottom of ramekin until 1 cm deep. (You can find inexpensive ramekins at dollar stores.)
Repeat using as many ramekins as you can, until cereal is used up.
Pour custard mixture into ramekins.
Do not overfill; custard will expand when cooking.
Place ramekins in water bath in a roasting pan.
Cook 20 minutes until just set.
Cool somewhat before browning.

To brown:
Sprinkle just enough sugar on cooked, cooled custard to cover.  Using food-friendly torch (or broiler in your oven), lightly brown sugar.
Note: The darker the caramel is, the more the complex the taste will be. But avoid making too dark.


November 24, 2007
Pesto Salmon With Brie

This is another brunch specialty by Rachid & Tim at Rembrandt's Bistro in Lockport.


Fresh Basil Pesto
2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan-Reggiano cheese
½ cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves
salt and freshly ground pepper to taste

Special equipment needed:  A food processor.

Combine basil & pine nuts. Pulse a few times in food processor.  Add garlic. Pulse a few times more.

Slowly add olive oil in constant stream while food processor is on, stopping to scrape down the sides of the processor with rubber spatula.  Add grated cheese and pulse again until blended.
Add salt & freshly ground black pepper to taste.

Makes: 1 cup.

1 side salmon fillet
¼ lb Brie cheese

(Note: See if someone behind the fish counter can scale salmon for you.)

Cut salmon into 6 equal pieces.

Cover fish with pesto mixture.  Bake approx 10 minutes in preheated oven at 350 F.  Fish should be two-thirds cooked.  Divide cheese into 6 equal pieces & place on salmon.

Return to oven & finish cooking until cheese melts.  Serve over salad with light vinaigrette.

Makes: 6 servings





November 17, 2007
Manitoba Wild Rice

Dawn at "Loco for Local!" says this recipe is easy and very tasty.

1 cup wild rice
1/3 cup dried apples
3 Tbsp dried parsley
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup sliced mushrooms
1 teaspoon salt
1 Tbsp rosemary
1 Tbsp sunflower oil
2 cups + 2 Tbsp water

Combine all ingredients.
Bring to boil on high heat. Reduce heat to min. Simmer 45-50 min.


November 10, 2007
Weekend Morning Show Great Brunch Challenge
Baked Eggs
Jeremiah Abraider suggests serving the eggs with salsa.
2 eggs
diced ham
Medium-sharp grated cheese
Salsa
Crack 2 eggs into an oven-proof dish (porcelein will do)
Dice a handful of ham and sprinkle over eggs.
Cover with grated cheddar cheese. Medium-sharp.
Bake in oven for 7-8 min at 550 degrees.
Serve with salsa


November 3, 2007
Weekend Morning Show Great Brunch Challenge
Potato Pancakes

Ami Hassan at the Falafel Place recommends these with yam hashbrowns on the side

1 lb white potatoes
2 eggs
pinch salt, pepper
chopped garlic & onion to taste


Shred or grate raw potatoes and rinse in colander.
Mix with eggs, salt and pepper.
Add onion and garlic if desired.
Heat canola oil in frying pan or on grill and fry potato mixture in patties, until brown.
Serve with sour cream or applesauce.


October 27, 2007
Weekend Morning Show Great Brunch Challenge
Eggs Benedict

Andy at Bread and Circuses Bakery Cafe says the secret to this sauce lies in clarifying the butter.

Hollandaise Sauce;
1/2 pound butter
2 egg yolks
2 Tbsp lemon juice
2 Tbsp white wine
pinch salt
pinch pepper
pinch garlic powder

To clarify.
Place 1/2 pound butter in metal dish. Cover with foil.
Melt in 350 oven approx 1 hour.
Strain to remove clumps and pour clarified butter into glass measuring cup.
In mixing bowl, whisk egg yolks.
In separate bowl, create reducer by mixing lemon juice, wine, salt, pepper and garlic powder.
Add a small splash of reducer to yolks, whisking as fast as possible.
Slowly, in thinnest stream possible, add butter, stirring constantly until thickened.
Add more reducer in tiny amounts if needed.
Serve over eggs immediately.
(If sauce will not be served right away, crack yolks into metal bowl instead, and heat briefly while stirring constantly. Then continue recipe.)


To poach eggs:
Bring pot of water to boil.
Reduce heat to gentle boil and add splash of vinegar to prevent eggs from spreading.
For soft to medium eggs: poach 2 1/2 minutes until white, and yolk is still soft.
Using slotted spoon, lift eggs to surface to see if they're cooked all the way through.
Remove with slotted spoon.

To assemble:
Fry ham. Place on toasted english muffin or fresh bread.
Top with Hollandaise sauce and serve.




October 27, 2007

St. Joseph's Famous Bean Pie

The folks who run St. Joseph's Annual Fall Supper say this tastes just like pecan pie.

• 1 cup pinto beans
• 1/2 cup melted margarine
• 1 Tbsp vanilla
• 1 1/2 cups brown sugar
• 1/2 cup coconut
• 2 beaten eggs
• 9-inch unbaked pie shell
• pecans

www.umanitoba.ca/faculties/arts/icelandic/IceCan/matur.htm

Smoked Goldeye with Wasabi
4 oz (125 g) cream cheese 1/2 cup (125 mL) finely diced celery
1 tsp (5 mL) Wasabi paste or horseradish 8-10 oz. (250 -300 g) goldeye, skin and bones
¼ cup (50 ml) sour cream                                          removed, fish crumbled
Beat cream cheese till creamy and smooth. Lightly beat in Wasabi and sour cream. Carefully stir in celery and goldeye. Serve in appetizer-size profiteroles or with crackers Makes: 1 1/2 cups
Recipe courtesy Manitoba Canola Growers www.mcgacanola.org

Saskatoons
July 28th   2007

U-Pick Strawberries, Raspberries and Saskatoons
  Prairie Fruit Growers Web:  www.pfga.com
  Berry Hotlines: Monday to Saturday til the first week in August
         Winnipeg 253-7425
        Manitoba 1-877-332-3779
Saskatoon Sauce
Make your own for using on ice cream, plain yogurt, waffles, pancakes, cakes or in tart shells or buy ready made Prairie Lane Saskatoons and Grahams Groves from local markets.

2 cups (500ml) Saskatoons ¾ cup 9180 ml) sugar
1 cup (250 ml) water ¼ tsp (1ml) almond extract
2 tbsp (25ml) cornstarch juice of 1 lemon

In a saucepan combine Saskatoons with water and bring to the boil. Simmer 5 minutes. Blend cornstarch and sugar add slowly to the Saskatoons and boil until thick and clear. Add almond extract and lemon juice. Cool.
Makes: 2 1/3 cups or 580ml

Saskatoon Muffins
½ cup (125ml) rolled oats ¼ cup (50 ml) canola oil
½ cup (125ml) orange juice ¼ cup (50 ml) plain yogurt or lower fat sour cream
1 ½ cup (375ml) flour 1 egg
½ cup (125ml) sugar 11/2 cup (375ml) Saskatoon berries
1 ½ tsp (7ml) baking powder Topping:
½ tsp (2ml) baking soda 2 tbsp (25ml) sugar
½ tsp (2ml) salt ½ tsp (2ml) cinnamon
Preheat oven to 375ºF (190ºC). Combine oats and orange juice; set aside. Combine flour, sugar, baking powder, soda and salt. Beat egg, oil and yogurt or sour cream into oatmeal. Fold oatmeal mixture and berries to dry ingredients until just mixed. Spoon into 12 muffin cups. Combine sugar and cinnamon; sprinkle on muffins. Bake for 18-20 minutes. Makes 12 muffins

Quick Saskatoon Tarts
Easy for summer.  In prepared tart shells spread a layer of soft cream cheese. Top with fresh berries or Saskatoon sauce or jam. For garnish a dab of whipping cream or a twist of lemon rind.
Saskatoon Baking Tips
Never boil Saskatoons with sugar. Saskatoon skin will become tough. Add the sugar after a period of boiling or add boiled without sugar berries at the end of the recipe.
Add something acidic like lemon juice or rhubarb to your recipes to bring out the Saskatoon flavour,
Use almond extract to bring out the nutty Saskatoon flavour
Do not thaw clean frozen berries before using in baked goods.


C.B.C.
Green Beans
July 21st 2007

Equivalents: 1 pound (500g) = approx 4 cups
Basic Cooking: drop prepared beans into boiling salted water for 3-5 minutes
Nutrition: Good source of vitamin A and potassium. 40 calories /cup

Balsamic Green Bean Vinaigrette
1 lb (450 g) green beans ¼ cup (50ml) dry sherry
2 tsp (19ml) canola 2 tbsp (25 ml) balsamic
1 red pepper cut in ¼ "                                           vinegar
                                 strips    Salt and pepper to taste
1 clove garlic, minced            Freshly grated Parmesan cheese

Bring a pot of water to the boil. Trim the end off the beans and drop the beans
into the boiling salted water until partially cooked about 3 minutes. Drain beans,
chill in an ice bath. Drain and set aside. In a small fry pan over medium heat
add canola oil and sauté the red pepper strips until crisp tender; add garlic, green beans, sherry balsamic vinegar, salt and pepper. Heat until beans are warmed, top with Parmesan cheese. Makes 4 servings
Cold Balsamic Green Bean Vinaigrette: Cook beans and chill; Toss with uncooked red pepper strips and vinaigrette ingredients.

Marinated Garlic Green Bean Salad
1 lb (500g) fresh green beans ½ tsp (2ml) salt
¼ cup (50 ml) chopped red onion 2 tbsp (25ml) canola oil
2-3 cloves garlic, minced 3 tbsp (45ml) fresh lemon
juice
Remove ends and cut beans into 2" (5cm) pieces, or leave whole if small. Drop beans into a pot of boiling salted water and cook 3 minutes or until crisp tender. Drain. With beans still warm add remaining ingredients. Allow to cool to room temperature. Can be refrigerated until serving but best served the same day.  Makes 4 servings


Visit Manitoba Agriculture Food and Rural Initiatives website at www.gov.mb.ca/agriculture   Click on Consumer then on Farmer's Market for listings of U-pick Fruits, Vegetables, Market Gardens and Farmers Markets



July 14th 2007

Buy:         I n small quantities. They should be used within 5-7 days
Store:      In a single layer in the refrigerator. Remove the plastic bags.
Prepare: No peeling necessary, feathery skins can be rubbed off during
washing. Peel a thin strip from around the centre of smooth light potatoes to prevent peel from cracking during cooking or pierce with a fork.
Cook:     Can be boiled, baked or barbecued. Leftover cooked potatoes can be
     fried but because of higher water content use butter for browning

Potato, Kolbassa and  Cheese Salad
Just add fresh French bread.
3 lbs (750 ml) Manitoba new potatoes
¼ cup (50 ml) cider vinegar
8 green onions, thinly sliced
½ cup (125ml) plain yogurt
½ cup (125ml) low fat mayonnaise
2 tbsp (25ml) prepared horseradish
1 tsp (5ml) caraway seeds optional
1 lb (500g) Kolbassa or salami
8 oz (250g) cheese, diced
Salt and pepper to taste
Fresh leaf lettuce

Cook potatoes until tender, drain and cool slightly and peel (optional). Slice and place in a large bowl and toss with cider vinegar and onions. Cool. In a small bowl combine yogurt, mayonnaise, horseradish and caraway. Mix into the potatoes. Add farmers' sausage and cheese. Season with salt and pepper.
Line plates with fresh salad greens and spoon salad on top.
Make: 4 servings

New Potatoes with Fresh Basil
1 lb (500g) small new potatoes, unpeeled but well scrubbed
2 tbsp (25ml) butter
2 tbsp (25ml) chopped fresh basil
Salt and pepper to taste
Pierce potatoes with a fork and cook in boiling salted water approx 15-20 min. Drain and toss with remaining ingredients Makes 4 servings

C.B.C.
July 7th 2007
Energy Drinks
Make your own Sports Drink
4 cups (1 L)    water
1/3 cup (80 ml)   sugar
¼ tsp (.5ml)    salt
   flavouring
Keep refrigerated

Iced Orange Cappuccino
2 cup (500 ml) cold espresso or double strength coffee*
2 tbsp (25ml) sugar
¼ cup (50ml) orange juice concentrate
3 cups (750ml) cold 2% or skim milk

Pour coffee into blender. Add sugar and orange juice. Blend at medium speed for 30 seconds. Add milk and blend at high speed until smooth and frothy. Pour over additional ice cubes and garnish with orange slice. Makes: 5 cups
* Freeze some or all of the coffee in ice cube trays and blend with other ingredients to turn this into a frappuccino

Strawberry Sunrise
1 cup (250 ml) cold 2% or skim milk
2 tbsp (25ml) honey
10 fresh or frozen strawberries
Blend until smooth. Makes 2 - 1 cup servings

Purple Dinosaur Shake
2 large scoops of ice cream (10% MF)
2 cups (500ml) cold 2% milk
¼ cup (50 ml)             grape juice concentrate
Blend all ingredients until smooth. Makes 2 ¼ cups

For More Milky drink ideas log onto www.milk.mb.ca   or call 1-204-488-6455
Culinary Tours this week  go to the Canola Learning Centre at Kelburn Farms and then to Fusion Grill; the first restaurant I know of in this city that made a commitment to local food and Canadian wine; Wednesday afternoon, $95/person plus applicable taxes. To reserve call Heartland International Travel at 989-9630 or 1-866-890-3377
or visit www.heartlandtravel.ca


C.B.C.
June 30th 2007
Dilly Ideas for Canada Day

Farmers Markets now operating: Bird's Hill Park; Brandon Town Centre and the Riverbank Discovery Centre; Gimli; Killarney; Lac Du Bonnet; Minnedosa, Morden, Roblin, St  Malo, St Norbert, Stonewall, Virden, Warren, Winkler
Complete listing:

Dilly Spread or Dip
Use as a base spread for crackers or thin with a little milk and use as a vegetable dip.
4 oz (125g) lower fat cream cheese, room temperature
½ cup (125ml) no fat sour cream
1 tbsp (15ml) fresh lemon juice
1 green onion, thinly sliced
2 tbsp (25ml) chopped fresh dill weed

Beat cream cheese, sour cream and lemon juice together. Stir in green onion and dill. If mixture is too thick add a tablespoon of milk. For a vegetable dip add milk to desired consistency. Refrigerate for a half hour before serving to blend flavours. Garnish with a curl of lemon peel and a sprig of dill. Makes : Approx 1 cup

Dill Butter
Bread spread for cold meat sandwiches, melted on fish or omit the Dijon and serve on vegetables
½ cup (125ml) butter, softened
1 tbsp (15ml) minced green onion
1 tbsp (15ml) fresh lemon juice
1Tbsp (15ml) chopped fresh dill (1 tsp/5ml dried)
1 tsp (5ml) Dijon mustard (optional)
Cream softened butter with other ingredients. Make: approx 2/3 cup

Dilly Orange Mayo
Delicious with fish, poultry and pork: this will take a little longer to prepare but as always fresh taste is worth it. Grate the rind from the orange first then with a sharp knife peel the orange removing the membrane with the peel. Then take out the orange sections as you would a grapefruit.
1tbsp (15ml) grated fresh orange peel
1                                    orange, peeled and fruit taken from the membrane and chopped
¾ cup (180 ml) low fat mayonnaise
1 shallot minced
1 tbsp (15ml) chopped fresh dill

Combine all ingredients. Makes: 1 cup

Lettuce
June 23rd 2007

Ranch Style Buttermilk Dressing
1 cup (250 ml) buttermilk
1/3 cup (75ml) light mayonnaise
1 small clove garlic, minced
½ tsp (2ml) sugar
½ tsp (2ml) dried dill weed
¼ tsp (1ml) dry mustard
2 tbsp (25ml) freshly chopped parsley
Freshly ground pepper
In a small bowl or jar combine ingredients .Cover and refrigerate for up to 4 days makes: 1 1/3 cup (325ml)

Variations:
Bleu -add 2 tbsp (25ml( crumbled bleu cheese
Fresh Dill-add 2 tbsp (25ml) chopped fresh dill
Fresh Basil- add 1 tbsp (15ml) chopped fresh basil
Fresh Tarragon - add 2 tsp (10 ml) fresh tarragon
Onion or Chive- add 2 tbsp (25ml) chopped green onions or chives
Celery -add1 tsp (5ml) celery seed and 2 tbsp (25ml) chopped celery leaves. Use on cole slaw.
Cumin -add ½ tsp (2ml) cumin
Curry - add 1 tsp (5ml) curry



The Berry hotline starts next week at 253-PICK or toll free 1-877-33BERRY, Web

Just Desserts
June 9th 2007
Strawberry Mousse

2 envelopes unflavoured gelatin ½ tsp (2ml) grated orange rind
½ cup (125ml) water 4 egg whites
2 cups (500ml)   pureed strawberries* ½ cup (125ml) sugar
¾ cup (175ml) low fat plain yogurt          strawberries for garnish

In a small saucepan or microwave dish sprinkle gelatin over water and let stand fro 5 minutes to soften , then heat over low heat or microwave on Medium (M) for 50 seconds or until gelatin is dissolved. In a bowl combine berries, yogurt, orange rind and gelatin mixture. Mix well and refrigerate until the mixture begins to set and reaches the consistency of raw egg whites. In a glass bowl beat egg whites until soft peaks form. Gradually beat in ½ cup sugar and continue beating. Whisk ¼ of egg whites into strawberry mixture then fold in remaining whites. Spoon into serving dishes; cover and refrigerate for at lest 1 hour or up to 2 days before serving.
Makes 6 servings ( per serving: 147 calories; 0.5g fat)
* If using unsweetened berries add ¼ cup sugar if using local berries in season probably won't need this added sugar

Cocoa Brownies
4 egg whites ½  cup (125ml) flour
¼ tsp (1ml) crème of tartar ½ cup (125ml) cocoa
½ cup (125ml) soft butter or margarine 1 tsp (5ml) baking powder
1 cup (250 ml) sugar 1 tsp  (5ml) vanilla

Preheat oven to 325ºF (160ºC).In a bowl beat egg whites with crème of tartar until they are white and hold their shape.  In a separate bowl beat butter or margarine and sugar until light and creamy;  Sift together flour, cocoa and baking powder and beat into  butter mixture with the vanilla; When smooth, beat in the beaten egg whites in two or three batches until batter is completely smooth. Pour into a greased and floured 8" (20cm) square pan. Bake 30-35 minutes. Top should be very slightly under baked in the middle and firm to the touch near the edges. Remove from oven and let cool completely before cutting.  Makes 16 squares (per serving: 126 calories; 6.5 g fat)

Orange Meringue Cookies
3 egg whites ½ cup (125ml) sugar
¼ tsp (1ml) crème of tartar 1 tbsp (15ml) grated orange rind*
In a large bowl beat egg whites until foamy; add crème of tartar and beat until soft peaks form. Continue beating and add sugar, a spoonful at a time. Beat until mixture forms glossy peaks. Sprinkle orange rind over and fold in. Drop by tablespoonfuls onto foil lined baking sheet. Bake at 200ºF (100ºC) for 2 hours. Turn off oven and let meringues dry out in oven overnight. Makes: approx 30 cookies (per cookie: 14 calories; 0g fat)
* Variation substitute 1 tbsp (15ml) cocoa for the orange rind

C.B.C.
Just Desserts
June 9th 2007
Strawberry Mousse

2 envelopes unflavoured gelatin ½ tsp (2ml) grated orange rind
½ cup (125ml) water 4 egg whites
2 cups (500ml)   pureed strawberries* ½ cup (125ml) sugar
¾ cup (175ml) low fat plain yogurt          strawberries for garnish

In a small saucepan or microwave dish sprinkle gelatin over water and let stand fro 5 minutes to soften , then heat over low heat or microwave on Medium (M) for 50 seconds or until gelatin is dissolved. In a bowl combine berries, yogurt, orange rind and gelatin mixture. Mix well and refrigerate until the mixture begins to set and reaches the consistency of raw egg whites. In a glass bowl beat egg whites until soft peaks form. Gradually beat in ½ cup sugar and continue beating. Whisk ¼ of egg whites into strawberry mixture then fold in remaining whites. Spoon into serving dishes; cover and refrigerate for at lest 1 hour or up to 2 days before serving.
Makes 6 servings ( per serving: 147 calories; 0.5g fat)
* If using unsweetened berries add ¼ cup sugar if using local berries in season probably won't need this added sugar

Cocoa Brownies
4 egg whites ½  cup (125ml) flour
¼ tsp (1ml) crème of tartar ½ cup (125ml) cocoa
½ cup (125ml) soft butter or margarine 1 tsp (5ml) baking powder
1 cup (250 ml) sugar 1 tsp  (5ml) vanilla

Preheat oven to 325ºF (160ºC).In a bowl beat egg whites with crème of tartar until they are white and hold their shape.  In a separate bowl beat butter or margarine and sugar until light and creamy;  Sift together flour, cocoa and baking powder and beat into  butter mixture with the vanilla; When smooth, beat in the beaten egg whites in two or three batches until batter is completely smooth. Pour into a greased and floured 8" (20cm) square pan. Bake 30-35 minutes. Top should be very slightly under baked in the middle and firm to the touch near the edges. Remove from oven and let cool completely before cutting.  Makes 16 squares (per serving: 126 calories; 6.5 g fat)

Orange Meringue Cookies
3 egg whites ½ cup (125ml) sugar
¼ tsp (1ml) crème of tartar 1 tbsp (15ml) grated orange rind*
In a large bowl beat egg whites until foamy; add crème of tartar and beat until soft peaks form. Continue beating and add sugar, a spoonful at a time. Beat until mixture forms glossy peaks. Sprinkle orange rind over and fold in. Drop by tablespoonfuls onto foil lined baking sheet. Bake at 200ºF (100ºC) for 2 hours. Turn off oven and let meringues dry out in oven overnight. Makes: approx 30 cookies (per cookie: 14 calories; 0g fat)
* Variation substitute 1 tbsp (15ml) cocoa for the orange rind
                             May  26th 2007

                             RHUBARB

Grandma's Rhubarb Relish
Spicy and sweet - great with eggs and cold meats,

5 cups (1 ¼ L) chopped rhubarb
2 cups (500ml) chopped onion
4 cups (1L) brown sugar
1 tsp (5ml) allspice
1 tsp (5ml) cloves
1 tsp (5ml) cinnamon
1 tsp (5ml) ginger
½ tsp (2ml) cayenne
2 cups (500ml) vinegar
1 tbsp (15ml) salt

Combine in a large Dutch oven or saucepan and simmer until thick 1-2 hours. Pack in sterilized jars. Makes: approx 6 - 1 cup (250 ml) jars


Rhubarb Chutney
Hot, tart and sweet…. Serve with curries or on crackers with cream cheese

4 cups (1L) rhubarb, sliced into ½ "(1ml) slices
2 tsp (10 ml) grated fresh ginger
2 cloves garlic, minced
1 jalapeno pepper, seeds removed, finely diced (wear rubber gloves)
1 tsp (5ml) paprika
1 tbsp (15ml) black mustard seeds
¼ cup (50 ml) dried currants
1 cup (250 ml) brown sugar
1 ½ cups (375ml) vinegar

Combine all ingredients in a large saucepan, bring to boil and simmer until the rhubarb
Is broken down and the mixture is the texture of jam. Approx 3 -40 minutes.  Pour into a glass jar and store in the refrigerator. Makes: approx 2- 1 cup (250 ml) jars


MAY 19th
Great Canola Oil Salad Recipes


Tangy Coleslaw

6 cups pre mixed cabbage slaw 1.5L
2 red apples, cored and thinly sliced 2
3 green onions, thinly sliced 3
½ cup raw sunflower seeds 125 mL
½ cup cider vinegar 125 mL
¼ cup CANOLA OIL 50 mL
¼ cup granulated sugar 50 mL
1 tsp celery seeds 5 mL
¼ tsp paprika 1 mL
¼ tsp caraway seeds 1 mL
¼ tsp dill weed 1 mL
¼ tsp dried mustard 1 mL
Salt and pepper to taste

In a large bowl, combine cabbage, apples, and green onions.  In a small bowl, combine vinegar, CANOLA OIL, sugar, celery seeds, paprika, caraway seeds, dill weed, dried mustard, salt and pepper.  Pour over cabbage mixture and toss to coat.  Cover and refrigerate until serving.  Just before serving, toss with sunflower seeds, reserving a few to sprinkle overtop.

Strawberry and Mango Salad with Mint Vinaigrette

3 cups strawberries, sliced 750 mL
1 English cucumber, quartered and diced 1
1 large mango, peeled and diced 1
1 large orange, peeled, pith removed and
sectioned
142 g bag mixed salad greens 5 oz
1/4 cup fresh mint, finely chopped 50 mL

Vinaigrette:
2 Tbsp vinegar 25 mL
1 Tbsp lemon juice 15 mL
1/4 cup orange juice 50 mL
3 Tbsp canola oil 45 mL
1 Tbsp sugar 15 mL
Salt and pepper to taste

Salad:  Combine salad ingredients in a large serving bowl.  Toss lightly.  Vinaigrette: In a medium bowl, whish together all ingredients.  Pour desired amount of vinaigrette over top of salad.  Toss lightly.


Health Tips:
Canola oil provides more of the good fats than any other popular vegetable oil.  Lowest in saturated fat, high in heart healthy monounsaturated fatty acids, which helps to lower bad cholesterol and helps control blood glucose.  Canola oil has no trans fat and no cholesterol.

One serving of canola oil each day will deliver about a quarter of all the vitamin E you will need to protect your body's fats and proteins from free radical damage.  Vitamin E also helps reduce the risk of heart disease, cancer and memory loss.


For more information call 204-982-2122 or


Simple Rubs for

Chicken on the Grill
Manitoba Chicken Producers

Bar-B-Q Chicken Rub
Enough for 3 lbs of chicken

¼ cup (50 mL) packed brown sugar
2 Tbsp (30 mL) chili powder
2 Tbsp (30 mL) paprika
1 Tbsp (15 mL) ground cumin
1 tsp (5 mL) cayenne pepper
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) dry mustard
2 tsp (10 mL) salt
1 tsp (5 mL) pepper

Espresso Rub
Enough for 3 lbs of chicken

¼ cup (50 mL) ground coffee beans (espresso or dark roast)
3 Tbsp (45 mL) packed brown sugar
2 Tbsp (30 mL) chili powder
2 Tbsp (30 mL) paprika
2 tsp (10 mL) salt
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger

Choose your rub and mix the  ingredients until well blended.  Store the rub in an airtight container until needed.  Coat chicken generously.  Throw out any leftover rub that's come in contact with raw chicken.

Preheat grill.  Grill over medium heat, with the lid down, until a meat thermometer inserted into the thickest part reads 170F for chicken pieces or 180F for a whole chicken.

Boneless skinless pieces - about 5-7 minutes per side
Bone in pieces - about 10-15 minutes per side
Whole chicken - about 90 minutes

Remove chicken from the grill and let stand for 10-15 minutes before serving to allow the juices to settle.


Manitoba Chicken Producers at www.chicken.mb.ca

April 21st 2007
Manitoba Mushrooms

Mushroom Lentil Burgers
1 tsp (5ml) canola oil
1 medium onion, finely chopped
1 cup (250 ml) finely chopped, fresh  Manitoba mushrooms
1 clove garlic, chopped
½ tsp (2ml) dried basil, thyme or other herb
1 can (19oz/540 ml) lentils, drained and rinsed
1/3 cup (75 ml) quick cooking rolled oats
3 tbsp (45ml) grated Parmesan cheese
2 tbsp (25ml) chopped nuts
Salt and pepper to taste

In a non stick frypan over medium heat oil and sauté onion, mushrooms, garlic and basil until soft and just starting to brown. Remove from heat. Cool slightly. In a large bowl mash lentils coarsely with a fork or a potato mashers; stir in cooled mushrooms, and remaining ingredients. Shape into 4 patties about ¾ "(2cm) thick and  cook in a lightly greased pan or on a greased grill over medium high heat on the barbecue for 3-4 minutes per side or until golden brown.  Can be served on hamburger buns
Makes 4 servings
Recipes courtesy of the Manitoba Mushroom Growers
For more mushroom ideas log onto

Marinated Mushroom Salad
Good with cold meat and cheese on lettuce or ad to tossed salad also good on the Mushroom Lentil Burger
¼ cup (50 ml) canola oil
2 tbsp (25ml) red or white wine vinegar
¼ tsp (1ml) salt
1/8 tsp (.5 ml) pepper
1 tsp (5ml) sugar
1 clove garlic, minced
8 oz (250g) fresh sliced Manitoba mushrooms*
½ cup (125ml) thinly sliced red onion*
1 tbsp (15ml) chopped fresh parsley

In a large bowl combine all ingredients except parsley. Cover and allow to marinate at room temperature for 1 hour or refrigerate for a longer time. Stir occasionally.
Makes 4 servings
* could be diced for a relish

April 14th 2007
Easy Dinners
Quick Balsamic Chicken
4 boneless, skinless Manitoba chicken breasts
2 tsp (10 ml) lemon pepper
2 tsp (10 ml) canola oil
2/3 cup (160 ml) balsamic vinegar
½ cup (125ml) chicken stock
2 cloves garlic minced
Sprinkle pepper on both sides of chicken. In a skillet, heat oil over medium heat. Add chicken and cook for 5-7 minutes on each side or until a meat thermometer inserted into chicken reads 170ºF. Remove chicken to serving platter and keep warm. Mix vinegar, broth and garlic, add to skillet. Bring to boil and stir until mixture is reduced and syrupy. Pour over chicken breast and serve. Makes 4 servings
Courtesy Manitoba Chicken Producers
For more recipes   or 204-489-4603

Spicy Vegetable Beef Soup
1 lb (500g)           lean ground beef ½ cup (125ml)     chopped green pepper
2 cloves               garlic, minced 2 cups (500ml)    sliced carrots
1 (48oz/750 ml)   tomato juice 1 tbsp (15ml)       Italian seasoning
2/3 cup (160 ml)  water ½ tsp (2ml)      crushed red peppers
2 cups (500ml)    shredded cabbage* 1 tsp (5ml)            oregano
1 ½ cup (750ml)  cubed potatoes              ½ tsp (2ml)       pepper
½ cup (125ml)     chopped celery 1 tsp (5ml)       salt

In a Dutch oven cook and stir the beef and garlic over medium heat until browned. Drain any fat and wipe out the pan. Return meat to pan and add all remaining ingredients. Bring to a boil, cover and simmer until vegetables are tender about 20 minutes.
Makes: 10 cups   *for greater convenience use cole slaw mix

Easy Microwave Meat Loaf
1 ½ lb (750 ml) lean ground beef ½ tsp (2 ml)      salt
1 can ( 14 oz398ml)   tomato sauce ¼  tsp (1 ml)      pepper
1 cup (250 ml)            soft bread crumbs 2 tsp (10 ml)      parsley, oregano or thyme
2 eggs, lightly beaten 2 tsp (10 ml)      Worcestershire sauce
1                        small onion, minced

In a 9" round glass pie plate combine ground beef with half the can of tomato sauce, bread crumbs, eggs, minced onion, salt and pepper.  Flatten mixture in the pan and then create a doughnut shape with a 3" circle in the middle. This will produce more even cooking. Cover with wax paper. Microwave on High (H) for 14-16 minutes. If your microwave doesn't have a turntable rotate part way through. Pour off any accumulated juices or liquid. Combine second half can of tomato sauce with herbs and Worcestershire sauce. Pour over meat loaf and microwave on High (H) for 1-2 minutes. (For conventional oven bake in a loaf pan at 350ºF (175ºC) for 1 hour)


Easter
April 7th 2007


Basic Directions for a Fully Cooked Ham
Slice skin from ham, score the fat in a diamond design and stud with cloves. Place fat side up on a rack in a shallow roasting pan. Insert meat thermometer, making sure it doesn't touch the bone. Bake at 325ÿF (160ÿC) for 15-18 minutes per pound or 38 minutes per kg or until thermometer registers 140ÿF 60ÿC)
Basic Glaze:
Combine 1 1/3 cup (325ml) brown sugar; 2 tsp (10 ml) dry mustard; 3 tbsp (45ml) fruit juice. Brush over ham. Bake as directed. Before serving garnish with pineapple rings, cherries and stars made from orange peel.
Other Glazes
Crabapple - ½ cup (125 ml) crabapple jelly mixed with can of crushed pineapple, drained. Cover ham was loosely with foil.
Apple Ginger - 1 cup (250 ml) apple jelly, 1 tsp (5ml) ground ginger or 1 Tbsp (15 ml) grated fresh
Maple Glaze -1 cup (250 ml) maple syrup; 3 tbsp (45 ml) prepared mustard
Apricot Mustard - 1 cup (250 ml) apricot jam; 3 tbsp (45 ml) prepared mustard
Orange Dijon - 1 cup(250 ml) orange juice; ½ cup (125 ml) Dijon mustard; 1 cup (250 ml) brown sugar; dash cloves
Beer Glaze: 1 cup brown sugar; tbsp flour, 2 tbsp red wine vinegar, beer to make a smooth paste. Suggested you pour a bottle of beef over the ham and bake for 1 hour before glazing
Honey Glaze: ½ cup (125 ml) each: brown sugar, honey, red wine and pineapple juice with 1 clove minced garlic. Suggested you marinate over night in glaze before baking ham.
Ideas for leftovers:
Kabobs - cubes of ham and fruit - do on the BBQ
Salad - add to tossed salads - create Chef's salad, add to pasta salad
Breakfast - ham and eggs, omelets
Ham Sandwiches- Denver - ham instead of bacon; HLT to replace a BLT
Ham Stroganoff, Croquettes, Casseroles, Stir-Fry, Pot Pie
And of course, if you have the bone - Pea Soup
Courtesy Manitoba Pork
For more recipes check out their website:  http://www.manitobapork.com


March 31st 2007
Healthier Popcorn Snacks

Basic Popcorn
¼ cup (65 ml)           canola oil
½ cup (125 ml)         popcorn kernels

In a large, heavy-bottomed pot (with a lid), place oil and about 3 popcorn kernels;
hear over medium-high heat until a kernel pops. Add remaining popcorn; cover. Once
corn begins to pop, shake pot constantly over heat. When popping slow, remove pot from heat and transfer popcorn to a serving bowl.
Makes approx: 10 cups

Caramel Popcorn
¼ cup (65 ml)           canola oil
¼ cup (65 ml)           sugar
½ cup (125 ml)         popcorn kernels

Add sugar to oil in the pot. Make popcorn as in basic popcorn.
Makes approximately 10 cups.

Dilly Lemon Popcorn
Good as a snack but also good in a salad or on soup.
10 cups (2.5L)          popped corn
2 Tbsp (25 mL)         finely grated lemon peel
1 tsp (5mL)                dill weed
                                   low sodium salt (optional)
¼ cup (75 ml)           melted butter (optional)

Toss all ingredients together.

Tex Mex Popcorn
10 cups (2.5L)          popped corn
2 tsp (10 mL)            chili powder
2 tsp (10 mL)            cumin
¼ cup (65 mL)          grated Monterey Jack cheese
½ cup (125 ml)         melted butter optional

Toss all ingredients together.





March 24th 2007
Goin' to the Fair with No Bake Treats


Peanut Butter Oatmeal with Chocolate Chip No Bake Cookies
1 cup (250 ml) butter
½ cup (125ml) milk
2 cups (500 ml) sugar
3 cups (750 ml) oatmeal
1 tsp (5ml) vanilla
1 cup (250 ml) chocolate chips
4 tbsp (60 ml)             peanut butter

In a saucepan combine butter, milk and sugar and bring to a boil 1 minute. Combine chocolate chips, peanut butter, oatmeal and vanilla in a large bowl. Pour hot mixture into the oatmeal mixture and mix well. Drop by spoonfuls on waxed paper.
Makes about 4 dozen



Marshmallow Oatmeal with Chocolate Chip No Bake Squares

3 cups (750 ml) mini marshmallows
6 oz (170 gm) pkge chocolate chips
1/3 cup (75ml) butter
1 ½ tsp (7ml)             vanilla
2 cups (500 ml) oatmeal
¼ cup (250 ml) chopped pecans

In a saucepan over low heat melt marshmallows, chocolate chips and butter, stirring frequently. Stir in vanilla then oats. Spread in an 8" (20 cm) square pan; sprinkle with pecans and chill until set.

Makes: 64 - 1" squares

For Fair information





C.B.C.
St. Patrick's Day
March 17th 2007
Steak and Stout Stew
1 tbsp (15ml)      oil       salt and pepper
1 tbsp (15ml)      butter 440ml           Stout (Guinness)
2 lbs (.9 kg)      stewing steak, 1 tbsp (15ml) brown sugar
     cubed 4           carrots, peeled and sliced
2      onions, sliced fresh parsley
2 tbsp (25ml)      flour

In a large Dutch oven or saucepan, heat oil and butter; add meat cubes and cook until the meat is lightly browned. Remove with a slotted spoon. Add the onions and sauté until soft. Stir in flour and salt and pepper. Return the meat to the pan along with stout and sugar. Stir well. Bring to boil, cover and simmer for 2 hours. Add carrots cook an additional 20 minutes. Garnish with parsley and serve with mashed potatoes and soda bread. Makes 4-6 servings

Griddle Irish Soda Bread
2 cups (500ml) flour
1 tsp (5ml) baking soda
1 cup (250ml) buttermilk
Preheat heavy griddle or skillet on medium to low heat. In a bowl combine flour and soda. Make a well in the centre and add buttermilk. Work into dough and knead very lightly on a well floured surface. Form a flatten circle and, about ½" thick and cut into quarters. Sprinkle a little four on the bottom of the pan and cook for 6-8 minutes on each side or until golden. Serve with the stew or with butter and jam for tea.

Baked Irish Soda Bread
4 cups (1L) flour ½ tsp (2ml) salt
1 cup (250 ml) sugar 3 eggs
1 tsp (5ml) baking soda 2 cups (500ml) sour cream
2 tsp (10ml) baking powder 1 cup (250 ml) raisins (optional)

Preheat oven to 375ºF (190ºC). Grease 2- 8"x 4 "(20 x 10cm) loaf pans. Combine flour, sugar, baking powder, and salt. Add the eggs, sour cream and raisins. Place dough on a lightly floured board and form 2 rounds. Press down on the dough with the palm of the hand to form a flat round abut 1 ½ "(2 ½ cm) deep cut in the round to from 4 quarters.   Bake on a greased cookie sheet for 30-40 minutes. Makes 2 round loaves
Note: Noticed that an Emiril recipe used golden raisins, caraway seeds and replaced some of the sugar with dark molasses. Not sure how authentic this is but it would be good.



C.B.C.
Easy Food
March 3rd 2007


Honey Sage Skillet

This recipe evolved from a recipe called Honey Roast Potatoes I found in 1990 at the downtown library in a little cookbook called: The Piddle Valley Cookbook - favourite recipes of the people of Piddle Valley Piddletrenthide Parochial Church Council 1978. I was on the search for English foods with silly names at the time finding Winkie Spiffens, Hubble Bubble, Rumble Thumps, Cut and Come Again Cake and Piddle Potage. The recipe has gone from a "baked for an hour dish" to a microwave& skillet dish that takes about 10 minutes. I also added chicken.

2 Manitoba red potatoes
2 tbsp (25ml) butter
2 boneless skinless chicken breasts* cut in 2 " (2.5cm) pieces
2 cooking onions cut in 8th's **
2 tbsp (25ml) sage
2 tbsp (25ml) Manitoba honey

Microwave unpeeled potatoes on High (H) power for 8 minutes or until cooked. Cut potatoes into approx 2" (5 cm) pieces. Meanwhile melt butter in a large skillet and sauté chicken and onions over medium heat. Add cooked potato pieces toss and sprinkle sage and drizzle honey over food in the pan. Cook and stir about 5 minutes until everything is cooked through and well coated with honey and sage.
(I do sometime add extra honey) Serve with cole slaw or a vegetable like broccoli or pea pods.

Makes: 2 servings but can be easily altered to serve one or more than 2.

* Dunn- Rite, Granny's, Heritage Lane Farms, POP's Certified Organic &Waldner; Meats are Manitoba brands
** Don't over cook the onion, keep a little firmness to the bite











C.B.C.
February is Heart Month
February 24th 2007

Mexican Chicken and Lime Soup

2 tsp (10 ml) canola oil
tomato, seeded and chopped
1 onion chopped
½ cup (125ml) diced, ripe avocado
2 cloves garlic, minced
2 tbsp (25ml) lime juice
1 large chicken breast, diced
1/8 tsp (.5ml) hot sauce
6 cups (1.5L) reduced sodium
¼ cup (50 ml) coarsely chopped fresh
chicken stock
coriander

In a large saucepan, heat oil over medium heat. Add onion and garlic, stirring for about 3-5 minutes of until softened. Add stock and bring to a boil. Stir in chicken; reduce heat to low and simmer very gently, partially covered for about 10 minutes. Just before serving stir in tomato, avocado, lime juice, hot sauce and coriander. Serve immediately.
Makes: 6 servings

Nutrients per serving: Calories 87; Protein: 8.5gm; total fat 4 gm; Polyunsaturated fat 1.1gm; Monounsaturated fat 2.0gm; Saturated fat 0.6 gm; Cholesterol 16 mg; Carbohydrates 5.6 gm; Fibre 0.9 gm; Sodium 745 mg; Potassium 529 mg and a good source of Niacin.

Butternut Hummus

4 cups (1L) butternut squash (in 2"(5cm) chunks)
1 lemon, juiced
1 tbsp (15ml) cumin
1 tsp (5ml) rosemary
2 cloves garlic, minced
2 tbsp (25ml) canola oil
Dash hot sauce
1 can (19 oz/540ml) chick peas
salt and pepper to taste

Preheat oven to 400ºF (200ºC). Toss squash cubes with rosemary and 1 tbsp of the oil. Bake on a cookie sheet for 30 minutes or until cooked and allow to cool and puree. Drain and rinse the chick peas. In a food processor puree chick peas with remaining oil,  lemon juice, cumin and garlic. Combine chick peas and butternut puree and add hot sauce, salt and pepper to taste. Serve with pita bread, toast slices or other vegetables.

Check out:

Heart and Stroke Foundation of Canada: www.heartandstroke.ca
Health Check: www.healthcheck.org

*Note Manitoba commodities all have recipes that meet the Health Check criteria visit:
www.foodmanitoba.ca













C.B.C.
February 10th 2007
Valentines Day Treats

Be My Honey Brownies
¼ cup (50 ml) butter
1 tsp (5ml) baking powder
¾ cup (180 ml) honey
½ tsp (2ml) salt
1 egg
4 tbsp (60 ml) cocoa
1 tsp (5ml) vanilla
½ cup (125) chopped nuts
½ cup (125ml) flour
valentine hearts

Preheat oven to 350ºF (175ºC). Cream together butter and honey. Beat in egg and vanilla. Sift in flour, baking powder and salt. Stir in nuts. Pour into a 9"x9" (22cm x22cm) pan. Bake for 35 minutes. Cut into bars when cool and press a red valentine heart into each piece.


Truffles
Melt in your mouth chocolate….these are not for the dieters on your list.

6 oz (squares) chocolate (semi sweet or bitter sweet)
2 tbsp (25ml) cream liqueur*
2 tbsp (25ml) whipping cream
1 egg yolk
1 tsp (5ml) butter
¼ cup (50 ml) ground pecans, cocoa or powdered sugar.

Melt chocolate, liqueur and cream together over very low heat. Whisk in egg yolk then butter. Refrigerate until firm. With spoon make small balls. Roll in pecans, coca or icing sugar.
Makes: 2 doz. small truffles

Manitoba Candy:

Morden's Fine Chocolates - 694 Sargent; also at Vic's Market- 1038 Pembina Hwy
Danish Mermaid - Craft Cupboard at the Forks
Sweet Truth Hand Made Candy - www.sweettruthcandy.com
Cavalier Candies - jelly slices with rind can be found in bulk at Superstore
Clodhoppers - found almost everywhere. I know they aren't made in Manitoba any more but they started here.














C.B.C.
Going South; Chili & Corn Bread
February 3rd 2007

Chicken Chili with Corn
Serve with tortillas or corn bread

2 tsp (10 ml) oil
½ tsp (2ml) salt
1 onion, minced     
½ tsp (2ml) oregano
2 cloves garlic, minced
¼ tsp (1ml) hot red pepper flakes
1 lb (500g) ground chicken
1 can (28oz/796ml) crushed tomatoes
1 sweet red pepper, chopped
1 can (19oz/570ml) black beans, drained
2 stalks celery, sliced
2 cup (500 ml) kernel corn
2 tbsp (25ml) chili powder
¼ cup (50 ml) chopped fresh parsley
1 tsp (5ml) cumin
pepper to taste

In a large skillet over medium heat, add oil then onions and garlic. Cook and stir about 3 minutes until onion is soft. Stir in chicken and cook until the chicken is no longer pink, Add red pepper, celery, and spices. Cook for 1 minute. Stir in tomatoes and black beans; bring to a boil. Reduce heat, cover and simmer 20 minutes. Add corn and simmer until corn is heated through and chili has thickened about 10 min. Stir in parsley.
Makes: 4-6 Servings
(Recipe courtesy of Manitoba Chicken Producers)
For more delicious chicken recipes log on to: www.chicken.mb.ca

Cornbread
My favourite cornbread recipe

1 cup (250 ml) buttermilk
2 tbsp (25 ml) diced red pepper
1 cont. (175 ml) plain yogurt
2 tbsp (25 ml) diced green pepper
1 cup (250 ml) cornmeal
3 eggs
2 tbsp (25 ml) butter
1 cup (250 ml) flour
2 tbsp (25ml) corn syrup
1 tbsp (25ml) baking powder
½ cup (125 ml) shredded carrot
1 tsp (5ml) baking soda
1 can (14oz/398ml) creamed corn
1 tsp salt
2 tbsp (25ml) finely grated onion

Preheat oven to 375°F (190°C). Lightly grease a 9"x9" (22cm x22cm) pan. In a large bowl beat together buttermilk , yogurt, cornmeal, butter, corn syrup, carrot, corn, onion, green and red pepper. Set aside 10 minutes. In a separate bowl beat eggs until light and fluffy. Combine flour, baking powder and soda and salt. Add to cornmeal mixture. Stir only until combined. Pour into prepared pan and bake 45 minutes or until done.














C.B.C.
Let Us Eat Carotenoids
January 27th 2007

Fruits and vegetables containing carotenoids: carrots, tomatoes, cantaloupe, peaches, red bell peppers, broccoli, pumpkin, squash, apricots, spinach and green leafy vegetables.

Carrot Relish
Use as a side salad, relish or topper for cottage cheese, hamburgers, cold meats. Will keep 2 weeks in refrigerator

2 lb (1kg) carrots, peeled and shredded or grated
½ cup (125ml) sugar
½ cup (125ml) fresh lemon juice
Grated rind of 1 lemon

Combine all ingredients. Refrigerate a few hours before use.


Maple Carrots

6 large carrots peeled and cut in half and each half cut in 4 lengthwise
2 tbsp (25ml) butter
2 tbsp (25ml) maple syrup or maple flavoured syrup
½ tsp (2ml) dry mustard
Freshly ground pepper

Cook carrots crisp tender in boiling salted water. Drain. In saucepan melt butter, and stir in maple syrup and dry mustard. Add drained carrots and gently toss to coat. Add freshly ground pepper to taste.


Ginger Carrots

Add grated fresh ginger and butter to cooked carrots. Fabulous with fish and all meats



Dilled Carrot Soup

3 cups (750 ml) stock
1 onion, chopped
6 peeled carrots in 2" pieces
1 rib celery, chopped
1 tbsp (15ml) fresh parsley, chopped
½ tsp (2ml) thyme
1 tsp (5ml) dill weed
¼ tsp (1ml) pepper
¼ tsp (1ml) cumin
2 tsp (10ml) fresh lemon  juice
croutons

Combine stock, onions, carrots, celery in a large heavy saucepan and simmer over medium high heat 30-35 minutes or until vegetables are soft. Working in batches, transfer mixture to a food processor or blender. Purée until smooth. Return soup to saucepan . Reduce heat to medium. Stir in remaining ingredients, except croutons Season with salt to taste. Cook until heated throughout. Serve hot or cold with croutons.
Makes: 4-6 servings









C.B.C.
How Sweet it is - Honey
January 20th 2007

Honey of a Three Bean Salad

1 can (14oz) EACH yellow beans, green beans and kidney beans, drained
¼ cup (50 ml) finely chopped onions
1 clove garlic crushed
3 tbsp (45 ml) Manitoba honey
3 tbsp (45 ml) canola oil
½ cup (125ml) vinegar
1 tsp (5ml) salt
½ tsp (2ml) pepper

Combine all ingredients, cover and refrigerate at least 8 hours before serving.
Makes: 8 servings

Honey Sour Cream Cole Slaw Dressing

1 cup (250 ml) sour cream
1/2 tsp (2ml) salt
¼ cup (50 ml) vinegar
¼ cup (50 ml) Manitoba honey
2 tsp (10 ml) celery seed or dill seed

Combine all ingredients and let stand in the refrigerator for a couple of hours for flavours to blend. Toss with cole slaw.
Makes: 1 ½ cups (375 ml)

Honey Frosting

½ cup (125ml) Manitoba honey
2 egg whites

Heat honey to boiling. Remove from heat. Beat egg whites until soft peak stage and then while continuously beating slowly pour honey in a thin stream into egg whites and beat until thick.



Peanut Butter and Honey Krispie Squares
¾ cup (175ml) Manitoba honey
½ cup (125ml) peanut butter
4 cup (1L) rice krispie cereal

Microwave honey in a 2 cup (200ml) measuring cup on medium high (MH) power for 2-3 minutes or until bubbly. Stir in peanut butter. Pour over cereal and mix thoroughly. Press into an 8"x 8" (20cm x20cm) greased pan. When cool cut into squares.












C.B.C.
Great Tastes of Manitoba Chicken
January 13th 2007

Chicken Sausage Rounds
2 tbsp (25ml) canola oil
1 clove garlic
2 fresh Manitoba chicken sausages
1 whole wheat baguette cut in ½" slices
6 oz (170 gm) hard cheese (Asiago, Parmesan, Romano)

Preheat oven to 450ºF (230ºC). Prick sausage casings in 6-8 places and place on a foil lined baking sheet. Bake for 25-30 minutes, turning once, until a thermometer inserted into the sausage reads 175ºF (80ºC). (Alternatively grill or broil sausages fro 15-17 minutes turning once). Remove from heat and let cool.  Cut into ¼" (.5 cm) slices.

Reduce oven temperature to 350ºF (175ºC). Arrange baguette slices on a foil lined baking sheet. Combine oil and garlic, and lightly brush on baguette slices. Bake until golden. Remove from heat and cool until needed.

Place two slices of sausage on each slice of toasted baguette and top with a thin shaving of cheese. Serve at room temperature or heat under the broiler fro 1-2 minutes and serve warm.

Makes: about 24 appetizers


Fresh Manitoba Chicken sausages available from:
Lemon Chicken Sausages - Piazza de Nardi
Chicken Pesto Sausages - Stephen and Andrews
Sundried Tomato, Shitake Mushroom & Chicken Sausages - Stephen & Andrews
Italian Style Chicken Sausages - De Luca's

For more information on buying Manitoba Chicken visit the Manitoba Chicken Buying Guide on the Manitoba Chicken website: www.chicken.mb.ca












C.B.C.
Soup
January 6th 2007

Lemon Lentil Soup

6 slices bacon
7 cups (1.75 L)chicken stock
3 carrots, sliced
1 tsp (5ml) grated lemon rind
2 stalks celery, sliced
1 bay leaf
1 onion, chopped
½ cup (125ml) fresh parsley, chopped
1 clove garlic, minced
2 tbsp (25ml) lemon juice
1½ cup (375 ml) red* lentils**
1 tsp (5ml) cumin

In a large saucepan, fry bacon until crisp. Drain on paper towel, cool, crumble and set aside. Discard all but 2 tbsp (25ml) of the bacon fat in the pan. Add carrots, celery, onion and garlic. Sauté over medium heat about 5 minutes. Rinse lentils and add to pot along with chicken stock, lemon rind and bay leaf. Bring to a boil; reduce heat, cover and simmer 15-20 minutes or until the lentil are tender. Remove Bay leaf and stir in bacon, parsley, lemon juice and cumin. Adjust seasoning to tastes.
Makes:  6 servings (124 calories per serving)
* If using green lentils increase simmering time to 35 minutes.
** Soup is thick; for a thinner soup reduce lentils to 1 cup (250 ml).

For more pulse recipes log onto:  www.pulsecanada.com and click on Health and Nutrition

Minestrone
A thick soup of Italian origin containing chunky vegetables and pasta often served with grated cheese on top.
5 potatoes, peeled and cubed
5 carrots, peeled and cubed
5 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
2 cans (28oz/785g) chopped tomatoes
1 can (14oz/398g) kidney beans, drained
6 cups (1.5L) chicken, beef or vegetable broth
2 tsp (10ml) salt or to taste
½ tsp (2ml) pepper or to taste
1 cup (250ml) tiny shell pasta
1 tbsp (15ml) dried basil and/ or oregano

In a large pot combine all ingredients except pasta and basil (and/ or oregano).  Cook over medium heat until vegetables are tender.  Add pasta and cook 15 minutes longer.  Stir in basil.   Makes: approx 16 cups (approx 85 calories/cup)















C.B.C.
Milk Calendar
December 30th 2006

Raisin Bran Muffins
For a special breakfast or coffee break serve with a latte steamer

2 cups (500 ml) bran cereal (All-Bran or 100% Bran)
1 ½ cup (375ml) raisins
1 ¾ cup (425ml) soured milk* (or buttermilk)
1 ½ cup (375 ml) flour
2 tsp (10 ml) baking powder
1 ½ tsp (7ml) cinnamon
½ tsp (ml) EACH baking soda and salt
1/3 cup (75ml) brown sugar
1 egg
¼ cup (50ml) butter, melted
¼ cup (50ml) fancy molasses

Preheat oven 375º (190ºC). Butter nonstick Muffin pans or line with paper liners. In a bowl combine bran cereal, raisins and soured milk; let stand for 5 minutes. In a large bowl combine all purpose flour, baking powder, cinnamon, baking soda and salt. Whisk sugar, egg, butter and molasses in to Milk mixture. Pour over dry ingredients and stir until just moistened. Spoon into prepared muffin pan. Bake for about 25 minutes or until tops are firm to the touch. Let cool in pan for 5 min. transfer to rack to cool completely.

Preparation Time: 15 minutes
Baking Time:  25 minutes
Yield: 12 muffins

Cooking Tip: * to sour milk, place 2 tbsp (30ml) lemon juice or vinegar in a glass measuring cup and fill with milk to make 1 ¾ cup (425ml). Let stand 5 minutes then stir.
For the Adventurous: Replace half of the raisins with dried cranberries and on dried blueberries. Add ½ tsp (2ml) ground ginger with the dry ingredients.

Source: 2007 Milk Calendar















C.B.C.
Christmas Pudding Sauces
December 23rd 2006


Christmas Pudding Sauce Brown Sugar Sauce (1)
1 cup (250 ml) brown sugar
½ cup (125 ml) butter
3 egg yolks
1 cup (250 ml) cream
1 tsp (5 ml) vanilla (or rum or brandy)*

Combine all ingredients except vanilla in the top of a double boiler.  Cook and stir until thickened.  Add vanilla.  (If you do not have a double boiler this can be made directly on the element if you use medium to low heat, stir constantly and DO NOT ALLOW TO BOIL).
Makes: 1 ½ cups
*or more

Brown Sugar Sauce (2)
1 cup (250 ml) brown sugar
2 tbsp (25ml) cornstarch
¼ tsp (1ml) salt
2 cups (500ml) warm water
2 tbsp (50 ml) butter
2 tsp (10 ml) vanilla

Combine brown sugar, cornstarch and salt in a saucepan.  Add warm water gradually, stirring constantly.  Cook and stir over low heat, until thick and smooth (about 3 to 5 minutes).  Remove from heat, add butter and vanilla.  Serve hot.
Makes:2 ¼ cups


Basic White Sauce

2 tbsp (25 ml) butter
2 tbsp (25 ml) flour or cornstarch
1 cup (250 ml) warm milk

Melt butter over low heat.  Add flour, blend over low heat for approximately 3 minutes.  Slowly stir in milk.  Cook and stir until thickened and smooth. Makes: 1 ¼ cups
Season for dessert with: sugar, brandy or rum, dash nutmeg.

Clear Rum Sauce

1 cup (250 ml) sugar
2 tbsp (25 ml) cornstarch
¼ tsp (1ml) salt
2 cups (500ml) boiling water
2 tbsp (25ml) butter
2 tbsp (25ml) dark rum
½ tsp (2ml) vanilla

Mix first 4 ingredients in pan and cook until clear, stirring constantly.  Remove from heat, add butter, vanilla and dark rum.
Makes: 2 ½ cups

Brandied Cider Sauce

¾ cup (200 ml) apple cider (or juice)
¼ cup (50 ml) firmly packed light brown sugar
1 tbsp (15ml) cornstarch
2 tbsp (25ml) brandy or apple juice
1 tsp (5ml) butter

In a small saucepan whisk together cider, sugar and cornstarch  Bring to boil over medium heat.  Cook 2 minutes or until mixture is thickened, whisking constantly.  Stir in brandy and butter.
Makes: ¾ cup.

Hot Wine or Plum Pudding Sauce

½ cup (125 ml) butter
1 cup (250 ml) sugar
1 or 2 eggs
¾ cup (100 ml) dry sherry, Tokay or Madeira
1 tsp (5 ml) grated lemon rind
¼ tsp (2 ml) nutmeg

Cream butter and sugar, beat in eggs, and stir in remaining ingredients.  Shortly before serving, beat the sauce over - not in - boiling water in a double boiler.  Heat thoroughly.

Hard Sauce

1/3 cup (75 ml) butter
1 cup (250 ml) icing sugar
sherry, brand or rum
Beat until fluffy.
Makes: approx: ¾ cup

Note: The quantities vary and are for approx 4 -6 servings. You will need to multiply the recipes for larger parties or for serious sauce lovers.

Merry Christmas and Happy Holidays












C.B.C.
December 16th 2006
A Recipe for Great Gift Giving of Manitoba Food
A Sampling of Sources


Forks Market:

Almond Tree
John Russell Honeys
Crampton's jams

Grass Roots (affiliated with Tall Grass Prairie Bakery)
Apple Junction apple cider
Bruggemann organic products
Grass Roots pickles and jams
Grass roots preprepared products

Human Bean
Mc Garva International Inc. Shortbread  - Like real Scottish shortbread

Fenton's Gourmet Foods - Cheese Shop
Bothwell Cheese - variety
Miinan Wild Blueberry syrup, jam and herbal tea
Wild Rice
Winnipeg Cream Cheese

Fenton's Wine Merchants
D.D.Leobard Fruit wines
Rigby Orchards

Craft Cupboard
Danish Mermaid Ltd.  Sweet treats handmade chocolates and candy
Flanders Belgian Waffle Cookies
Maple Syrup from St Pierre
McGarva's Shortbread
Miinan blueberry products
Tasty Tidbits:  Mixes-Chocolate Chip Cookies and Italian Herb Beer Bread in firm; Seasoning mixes in packets and small jars
Triple S Flaxseed

Agri Food Store
Wittmann's Gourmet Honey Butter and Strawberry Honey Butter

Other Locations:

Vic's Fruit Market and Deli - A-1038 Pembina Hwy
Bothwell cheese including gift boxes and gourmet varieties
Crampton's Jams
Eidse Family Farms Soup Mixes & Smoked Farmers Sausage
Glenlochar Kitchens Soup Mix
Graham's Groves Pies
Greetalia Dill Sauce
La Cocina Taco Chips
Lois's Hot Sweet Mustard
Morden's Chocolates
Nature's Pasta
Neva Fresh Butter Lettuce and Basil
Nutty Club
Prairie Honey
Prairie Premium Flax
Prairie Lane Saskatoon Berry products
Saskatoon Nectar
Sunpeak Chicken Fingers
Vita eggs
Wild Rice

The Market 520 - 520 Academy Road
Bess Dressed Pink Poppy Seed Dressing
Lucky Dog Biscuits- For discerning dog lovers; many flavours
Great Northern Wild Rice
John Russell Flavoured Honeys
Lois's Hot Sweet Mustard
Nature's Pasta
Peak of the Market Soups

Gift Baskets
All the above stores do gift baskets plus

Elman's Kosher Deli Foods (586-8485)
gift baskets for foodie friends with pickles, sauerkraut, horseradish, pickled garlic and Herring fillets in Wine

Piazza De Nardi - 1360 Taylor (982-9461)
De Luca's Specialty Foods -950 Portage (774-7617
Stephen and Andrews Food and Wine Shoppe 384 Academy (487-7300)
Bread and Circuses Bakery Café 238 Lilac (477-4555)
Harry's Foods…905 Portage (987-8840)/5571 PTH9 St Andrews 338-7538)
Mr. D's Tart and Pie 1850 Ness( 831-9619)
Del's Specialty Meats: for Tortiere, voyager pie, sugar pie and other treats call 1-888-285-3357 for the location nearest to you.
Sweet Truth Hand Made Canadian Candy










C.B.C
December 9th 2006
Eggtivity Calendar

Sausage and Pepper Frittata
A great idea for a quick brunch, lunch and dinner during this busy season

8 eggs
¼ cup (50 ml) skim milk
1 ½ tsp (7ml) thyme
2 tbsp (30 ml) chopped fresh parsley
½ tsp (2 ml) salt
freshly ground pepper to taste
1 lb (500g) Italian sausage, casings removed
½ cup (125ml) chopped onion
1 red pepper, diced
2 tsp (10ml) chopped garlic
1 cup (250 ml) grated mozzarella cheese (optional)

Beat eggs with milk, thyme, parsley, salt and pepper. Set aside. Cook sausage in a 10" (25cm) skillet over medium heat until it is no longer pink; drain fat. Remove from skillet and set aside. In heated skillet cook onion, red pepper and garlic for 5 minutes or until softened. Stir in cooked sausage. Pour egg mixture in over sausage mixture; lower heat to medium.
As mixture begins to set lift edges to allow the uncooked egg to flow underneath. Cook until the top is almost set. Top with optional mozzarella cheese at this time if using.  Broil for 1-2 minutes or until top is se and cheese melted. Cut into wedges to serve. Serve with light tomato sauce or salsa.
Makes:  4-6 Servings

Note: for broiling the handle of the skillet should be oven proof or you can wrap the handle with aluminum foil.

Recipe courtesy of the Manitoba Egg Producers.  For more egg ideas log onto: www.mbegg.mb.ca, or call 488-4888















C.B.C.
Crepes
December 2nd 2006
Basic Crepe Batter
The batter should be prepared at least several hours in the refrigerator or the day before you will actually make the crepes. This allows the flour to absorb some of the liquid and you will get a better-textured crepe.
¾ cup (185 ml) flour
Pinch salt
1 ¼ cup (300ml) milk
1 egg yolk
1 egg
1 tbsp (15ml) melted butter

Blend all ingredients in the blender for 10-20 seconds or until well blended. Allow to rest in refrigerator several hours. Heat pan to a medium heat.  Take pan off heat. Wipe pan with greased paper (I use shortening or lard). Using a ladle pour approx ¼ (50 ml) of batter into the greased pan and swirl the batter so it evenly covers the pan. Return pan to heat and allow to cook until the sides start pulling away; then flip and cook an additional 10-20 seconds. Repeat. Note: beer may be substituted for milk in the same proportions. A little sugar may be added for dessert crepes but it is not necessary.

Chili Cheese Stack
1 lb (500g) lean ground beef 2 cans (8oz/250g) tomato sauce
¼ cup (50 ml) chopped green pepper 1 can (14 oz/398g) kidney beans, drained
¼ cup(50 ml) chopped o dash hot sauce
1 tsp (5ml) chili powder 8 large crepes
½ tsp (2ml) salt 2 cups (500ml) shredded Monterey Jack cheese
(about ½ lb (250 gm)

Preheat oven to 350º F (180ºC). Brown meat in skillet; drain any fat. Stir in green pepper and onion; cook until tender. Stir in chili powder, salt, tomato sauce, kidney beans, and hot sauce. Bring to boil and simmer approx 10 minutes. In a greased 9-inch pie plate or shallow casserole stack crepes, spreading each with some meat mixture and sprinkling with cheese (save half the cheese for the top. Bake uncovered for 15-20 minutes or until the cheese melts. Remove to warm platter. To serve, cut into wedges.
Makes 4-6 servings

Dessert Crepes
Chocolate banana: combine 1 cup (250 ml) cream cheese with 2 tbsp (25ml) rum. Spread on 8 crepes. Cut 2 bananas lengthwise into 4 and dip in limejuice. Lay banana down the middle. Bake at 400ºF (200ºC) for 15 minutes. Serve with whipped cream and drizzled with chocolate
Easy Mincemeat Crepes: cover crepes with spread able cream cheese; cover with a thin layer of mincemeat. Roll and heat to serve warm with a sauce or whipped cream or cut into 2" pieces to serve cold.










CBC
Christmas Pudding
November 25, 2006


Christmas Pudding for Royal Family
Original 17th century recipe that has been used since the days of King George I and is still used by the present Queen.

1¼ lb (500 g) suet
1 lb (500 ml) demerara sugar (2 cups brown sugar)
1 lb (500 g) Lexia raisins
1 lb (500 g) sultanas
4 oz (120 g) citron peel
1 tsp (5 ml) mixed spice*
1½ tsp (7 ml) nutmeg
1 lb (450 g) breadcrumbs (16 oz. loaf)
1½ lb (1 litre) sifted flour (3¾ cups)
1 lb eggs (weighed in their shells)
(7 ex-large or 8 large or 9 medium or 10 small)
1 wineglassful brandy
1½ pints (1 litre) milk (assuming Imperial measure 3¾ cups)

(*Mixed Spice: cassin, cinnamon, coriander, nutmeg, cloves, ginger and a spice called aimento)

Prepare all ingredients, well whip the eggs, add to milk, and thoroughly mix.  Let stand for 12 hours in a cool place, add brandy and put into well-greased basins and boil 8 hours or longer.
Makes: enough for 20 to 28 people.

(Source:  Christmas Memories with Recipes)

NOTE:  Leftover Christmas pudding - slice in wedges, heat in buttered pan and sprinkle with sugar.

Carrot Pudding

1 cup (250 ml) seeded raisins
1 cup (250 ml) sultana raisins
1 cup (250 ml) currants
½ cup (125 ml) citron peel
1 cup (250 ml) grated carrots
1 cup (250 ml) suet
1 cup (250 ml) bread crumbs
1 cup (250 ml) flour
½ tsp (2 ml) nutmeg
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ginger
1 cup (250 ml) brown sugar
lemon, grated rind & juice
1 orange, grated rind & juice
½ tsp (2 ml) baking soda
¾ cup (175 ml) milk
1 tbsp (15 ml) marmalade
1 tbsp (15 ml) molasses
2 eggs
½ cup (125-ml) rum or brandy (optional)

Combine first 12 ingredients in a large bowl.  Stir in rind and juices.  Dissolve baking soda in milk.  Add marmalade, molasses and eggs to milk.  Whisk together then stir into fruit.  Stir in rum or brandy if using.  Pour into a greased 1½ or 2 quart dish. Cover top with wax and foil and secure with string. Place dish in a trivet in a large pot with boiling water about 1-2" up the side. Cover.  Steam for at least 3 hours. Allow to cool and store in a cool place to allow it to age.  You may poke it with holes and pour additional brandy or rum over the pudding as it ages.















C.B.C.
November 18th 2006
Snacks

Quesadilla Appetizers
1 lb (500g) lean ground pork
1 tbsp (15ml) canola oil
1 cup (250 ml) minced onion
2 cloves garlic, minced
2 tsp (10 ml) EACH coriander, chili powder
1 tsp (5ml) grated ginger root
½ tsp (2ml) cumin
¼ tsp (1ml) turmeric
1 large tart apple, peeled, cored and chopped
½ cup (125ml) water
1 tsp (5ml) salt
6 - 8" (20 cm) tortillas

Heat oil in skillet over medium heat and sauté pork, onion, garlic, coriander, chili powder, ginger, cumin and turmeric until onion is tender and the pork is no longer pink, about 8-10 minutes. Drain any fat. Add apple and salt; simmer until apple is soft. Stir well. Cool,

Divide mixture and place 1/6th on half of each tortilla; spread to about ½" (1cm) of edge. Fold other half over; press gently. Place 2 or 3 in a nonstick skillet over medium heat and heat until lightly browned. Repeat for second side. Remove. Cut each tortilla into 3 wedges. Serve with sour cream or guacamole if desired.
Makes: 18 wedges


Grilled Bratwurst with Beer Mustard Marinade

fresh Bratwurst sausages
1 cup (250 ml) beer
¼ cup (50 ml) grainy mustard
3 tbsp (45ml) molasses
2 tsp (10ml) Worcestershire sauce
½ tsp 92ml) nutmeg
¼ tsp 91ml) ground cloves

Prick sausages with a fork once or twice. Place in a plastic bag with all remaining ingredients. Seal bag. Marinate in refrigerator fro at least 8 hours tuning occasionally. Grill over medium-low heat, turning frequently and brushing with marinade for about 20-25 minutes. Serve on buns with your favourite toppings.

Recipes courtesy Manitoba Pork.

For more recipes log onto www.pickpork.com  or phone: 237-7447 or 1-800-299-7675







C.B.C.
Chicken in a Pot
November 11th 2006

Chicken, Mushroom & Wild Rice Soup

1 tbsp (15ml) butter or margarine
1 medium onion, chopped
1 pkg (225mg) crimini mushrooms, sliced
4 boneless, skinless chicken breasts, cubed
1 tsp (5ml) curry powder
½ cup (125ml) wild rice
1 tsp (5ml) oregano
1 tbsp (15ml) chopped fresh parsley
3 cups (750ml) chicken broth
3 tbsp (45ml) flour
1 ½ cup (375ml) milk or I can (385ml) evaporated milk
Salt and pepper to taste

In a large saucepan melt butter or margarine. Sauté the onion, mushrooms and chicken with curry until slightly browned. Add wild rice, oregano, parsley and broth. Bring to boil and simmer covered 40-45 minutes. Mix flour with milk ensuring there are no lumps and add to soup. Cook and stir 4-5 minutes to cook the flour and thicken the soup. Add salt and pepper to taste.
Makes 4-6 Servings

Bannock

3 cups (750ml) flour
2 tbsp (25ml) baking powder
1 tbsp (15ml) sugar
½ tsp (2ml) salt
½ cup (125ml) hard butter or margarine
¾-1 cup (175-250ml) water

Preheat oven to 425ºF (220ºC).Combine flour, baking powder, sugar and salt. Cut in butter until mixture resembles course cornmeal. Gradually mix in just enough water to make a soft dough shape in to a ball, then flatten into a circle about 1 inch thick. Place on a greased baking sheet and bake fro about 25 minutes or until lightly browned.
Cut in wedges and serve with the Chicken, Mushroom and Wild Rice Soup.


Recipes Courtesy Manitoba Chicken Producers
For more chicken recipes: www.chicken.mb.ca
For more information on soldier's rations, log onto: www.canadiansoldiers.com















C.B.C.
Remember to Eat Your Vegetables
November 4th 2006

Curried Potatoes/ Pitas
Curried potatoes can be served as a side dish or used as a filling in pitas with the yogurt
sauce.

1 large onion
2 tsp (10ml) canola oil
1 clove garlic, minced
2 tbsp (25ml) curry powder
1 tsp (5ml) cumin
½ tsp (2ml) cayenne (optional)
½ tsp (2ml) salt
1 ½ lbs (.68kg) red potatoes, unpeeled, cut in ½ "cubes
¼ cup (50 ml) chopped parsley

Sauce
1 cup (250lm) plain yogurt
½ cup (125ml) diced cucumber
1 ½ Tbsp (25ml) lemon juice
1 small clove garlic  minced
3 pitas cut in half



Cut onion in half lengthwise, and in thinly slice crosswise. In a 10-12" skillet over medium heat, stir onion and garlic in oil until onion is limp and starting to brown, about 10 minutes. Stir in curry powder, cumin, cayenne and salt. Add potatoes and 1 cup (250ml) water. Cover and simmer 15 minutes. If they start to stick add more water. Stir in parsley and salt to taste.
For Pitas; make sauce in a small bowl by combining yogurt, cucumber, lemon juice and garlic. Fill pockets with potato mixture and top with sauce.
Makes: 4-6 Servings


Curried Butternut Squash Soup  
To cook butternut squash: cut squash in half lengthwise. Place cut side down on a greased cookie sheet in a 400ºF (200º) oven for approx 45 minutes until cooked.

1 tbsp (15ml) butter
2 chopped peeled apples
1 ½ cup (375ml) finely chopped onion
½ cup (125ml) thinly slice celery
1bay leaf
2 tsp (10 ml) curry powder
1 clove garlic, minced
8 cups (2L) cubed, cooked squash
4 cups (1L) chicken broth
salt to taste
½ cup (125ml) grated sharp cheddar

Melt butter in a large saucepan over medium high heat. Add apple, onion, celery and bay leaf; Sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth and salt; stir well. Reduce heat to medium-low; simmer uncovered 30 minutes. Discard bay leaf. Partially mash with a potato masher for a chunky soup; puree in blender for a smooth soup. Top each serving with cheese.
Makes: 4 -6 servings









C.B.C.
Healthy Halloween
October 28th 2006

Jack-o-Lantern Cheese Ball

2 cups (250 ml) shredded cheddar
4 oz (125 g) cream cheese
¼ cup (50 ml) pumpkin puree
¼ cup (50 l) marmalade
¼ tsp (2 ml) allspice
¼ tsp (2ml) nutmeg
3 red pepper triangles
1 red pepper smile
1 green pepper stem
parsley sprigs
crackers or cookies

Beat together cheeses, pumpkin, marmalade and spices until smooth. Transfer to a large piece of plastic wrap and using the wrap shape into a pumpkin. Twist plastic wrap to seal at the top and refrigerate for at least 2-3 hours.  The pumpkin will become more firm. Cut red pepper triangles for eyes, a smaller red pepper triangle for the nose then create a red pepper mouth with teeth cut out teeth if desired. Use a piece of green pepper for the stem.
To serve: place on a platter with parsley, and serve with crackers. Or as this is quite sweet you could also serve with vanilla cookies

Strained Eyeballs

6 hard cooked eggs, cooled, peeled and sliced lengthwise
4 oz (113g) whipped cream cheese
12 olives with pimento
ketchup or red food colouring

Remove yolks. Fill the hole left by the yolk level with creamed cheese. Press an olive into the cream cheese with the pimento up. Dip a toothpick in catsup or food colouring to draw little lines coming from the pimento pupil to make them look like bloodshot eyes. Makes: 12 eyeballs - yolks can be grated and used in salad or cook a dozen eggs and add yolks to egg salad for sandwiches.

Other ideas:

Brains on the half skull: spaghetti in a potato half
Ghoul Aid: grape and orange Kool-Aid mixes with water & ginger ale
Dirt with Worms: mix crushed chocolate cookie crumbs with pudding insert gummy worms.
           











C.B.C.
October 21st  2006
Celiac Awareness Month

Pumpkin Labyrinth

October 27th 2:00 - 7:00 at Kings Park in Fort Richmond… Walk the labyrinth buy a pumpkin carved by students from Fort Richmond collegiate  (Manitoba pumpkins donated by Safeway and Superstore)...enjoy the fun. Proceeds to the Carol Shields Memorial Labyrinth

Pumpkin Bread

1 ½ cup (375 ml) bean flour*
1½ cup (375 ml) rice flour
2 cups (500ml) sugar
2 tsp (10 ml) baking soda
1 ½ tsp (7ml) salt
1 tsp (5ml) cinnamon
1 tsp (5ml) nutmeg
2 cups (500ml) cooked or canned pumpkin
1 tbsp (15ml) xanthan gum or unflavoured gelatin**
1 cup (250) canola oil
½ cup (125ml) water
4 eggs, slightly beaten.

Preheat oven to 350ÿF (180ºC). Grease 2 loaf pans. Combine bean flour, rice flour, sugar, baking soda, salt and spices. The stir together pumpkin, xanthan gum ( or unflavoured gelatin), canola oil, water and eggs. Stir pumpkin mixture into flour mixture. Pour into prepared pans and bake for 1 hour or until the loaves test done.
Makes: 2 loaves

*Bean flour can be made by grinding dry beans in a mill or your coffee grinder. Bean flour can also be used to make a creamy soup or gravy bases. Simply grind beans, add water and cook for 3 minutes.
**I found information on the web that unflavoured gelatin works well in place of xanthan gum except for yeast breads. I tried it with this bread with good results.

For more information:
Canadian Celiac Association log onto www.celiac.ca

Winnipeg sources for gluten free products
Meyers Drugs Ltd., 483 William Avenue - 943-1466
www.meyersdrugs.com

Lorenzo's Specialty Foods; 1060 St. Mary's St Vital 253-1300
lorenzosfoods.ca









C.B.C.
Breakfast
October 14th 2006

Granola Bars
3 cups (750 ml) rolled oats
½ cup (125ml) brown sugar
¼ cup (50 ml) wheat germ
¼ cup (50 ml) flax, ground
½ cup (125ml) coconut
½ cup (125ml) chocolate chips or chopped fruit
½ cup (125 ml) honey
¼ cup (50 ml) butter, melted
1 egg, beaten

Preheat oven to 350ºF (175ºC).In a large bowl combine oats, brown sugar, wheat germ, flax and coconut. Combine honey and butter then stir in beaten egg. Add to oat mixture and mix well. Press into a greased 13" x 9" pan. Bake 20 minutes or until golden. Let cool 10 minutes. Cut into 1 ½ "x 2" bars Let cool completely before removing from the pan.  Makes: 24 bars

Oatmeal Brown Sugar Pancakes
1 egg
1 cup (250 ml) milk
2 tbsp (25ml) oil
1 tsp (5ml) baking powder
½ tsp (2ml) baking soda
1 cup (250ml) flour
½ tsp (2ml) salt
¼ cup (50 ml) brown sugar
½ cup (125ml) oatmeal

Beat egg, add milk and oil mixing well. Combine flour and next four ingredients, add to the egg mixture; mixing until just blended. Stir oats into the batter. For each pancake pour ¼ cup ( 50 ml) batter onto hot griddle. Turn when tops are covered with bubbles and 4edges look cooked.
Makes: 10 pancakes

Red River Oat Muffins
1 ½ cup (375ml) boiling water
¾ cup (175 ml) Red River Cereal
¾ cup (175 ml) bran
2 ½ cups (625ml) flour
2 ½ tsp (12ml) baking soda
2 ½ tsp (12ml) baking powder
½ tsp (2ml) salt
½ cup (125ml) shortening
1 ½ cup (375ml) sugar
2 eggs
2 cups (500 ml) buttermilk
2 cups (500ml) oats
1 ½ cups (375ml) raisins

Preheat oven to 375F (190C). Pour boiling water over Red River Cereal and bran; let stand to cool.  Combine flour, baking soda, baking powder and salt.  Mix well.  Cream shortening with sugar until well blended.  Add eggs one at a time then add buttermilk.  Add flour mixture with bran mixture, oats and raisins.  Mix thoroughly.  Spoon into greased muffin pans, filling until almost full.  Bake 18-23 minutes or until top springs back when lightly touched.
Makes: 24 muffins








C.B.C.
October 7th 2006
Thanksgiving Onions


Slow Baked Onions
6 onions, unpeeled
½ cup (125ml) water
1 tbsp (15 ml) soy sauce         
1 tbsp (15ml) balsamic vinegar or red wine vinegar
1 tsp (5ml) honey
1 tsp (5ml) grated fresh ginger or ½ (2ml) powdered ginger 1 tbsp (15ml) oil
½ tsp (2ml) thyme

Arrange onions in a single layer; root ends down, in a shallow pan; add water; cover and bake at 325 ºF (165ºC) for 2-3 hours or until tender. Drain liquid, cool slightly and peel onions. Cut onions in half lengthwise. Place onions back in the shallow dish cut side up. Combine soy, oil, vinegar, honey, ginger and thyme; and drizzle over onions. (Recipe can be prepared to this point, covered and set aside for up to 4 hours at room temperature).
Cover and roast at 350º (175ºC) for 20-30 minutes or until heated through.
Makes: 6 servings (12 onion halves)


Maple Baked Onions
6 large sweet onions*, peeled and sliced into ½ "(1.3cm) slices
1/3 cup (80ml) Manitoba Maple syrup
¼ cup (50 ml) melted butter
*Can also be done with cooking onions

Layer onions in a flat greased baking dish. Combine syrup and butter; pour over onions. Bake uncovered at 425ºF (220ºC) for approx 45 minutes.
Makes: 6 servings


Sherried Onions
6 large onions, peeled and sliced into ½" (1.3cm) slices
¼ cup (50ml) butter
¼ cup (50 ml) dry sherry
½ tsp (2ml) salt
dash freshly ground pepper
½ tsp (2ml) sugar
2 tbsp (25ml) grated Parmesan cheese

In a large skillet over medium heat, cook onions covered in butter about 10 minutes until tender but not browned. Stir occasionally. Add sherry, salt, pepper and sugar. Cook covered additional 2-3 minutes. Turn into serving dish and sprinkle with Parmesan cheese.
Makes: 6 servings.








C.B.C.
The Great Pumpkin
September 30th 2006

Pumpkin-Coconut Bread

2 eggs, beaten
1 cup (250 ml) sugar
¾ cup (175 ml) vegetable oil
1 ½ cups (375 ml) all purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
1- 3 ½ oz (99 g) pkg. coconut cream pudding mix*
½ tsp (2 ml) ground nutmeg
½ tsp (2 ml) ground ginger
½ tsp (2 ml) ground cinnamon
1 cup (250 ml) canned or cooked mashed pumpkin
½ cup (125 ml) chopped pecans, optional

Preheat oven to at 350ºF (175ºC)

Combine eggs, sugar, and oil in a large mixing bowl; beat well.

Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, if used.

Pour batter into a greased 9 x 5 x 3-inch (22 x 12 x 7 cm) loaf pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.
Makes:  one loaf

*Note: if you cannot find  coconut cream instant pudding use the 135g package of pudding to be  cooked; increase the pumpkin to 1-14oz/395ml can or 1 ½ cups and  use two 7x3x3 (17x7x7cm) loaf pans.

Roland Pumpkin Fair; Roland, Manitoba, Saturday October 7th 2006

Manitoba Pumpkin Patches and Sources 2006

Winnipeg Area

To find a Manitoba pumpkin from small market gardeners and greenhouses just outside Winnipeg take a drive south out St Mary's Road; west out Roblin; north out Henderson Hwy or Main St,
A Maze in Corn St. Adolphe;  Pumpkin barn now open.  5 acres planted and thousands of pumpkins to choose from. Enjoy a ride on the pumpkin train back to your car.   204-883-2048.
Blue Sky Farm: Oakbluff 9 kms SW on Hwy 3, turn right  204-736-2941
Jardins St Leon Gardens 419 St Mary's Road Wpg 237-7216
Petrasco Bros. Garden Centre 1577 Henderson Hwy Wpg 339-7163

North of Winnipeg

Chorney's Vegetables &Fruit; East Selkirk; Hwy 59 N 4 mi at Rd 80;204-482-5008
Gabe's Cukes & Market Garden; Beausejour 204-268-3339

East

C&S; Country Garden Centre: Lorette; 1.5 kms W on PR 207 204-878-3454
Stonelane Orchard; Steinbach 1 mi E on Hwy 52 & 1 mi N on Ekron Rd. 204-371-5277

South

Dufferin Market Gardens:  Carman;  4 miles W of Hwy's 3 &13 junction on PR 245 &1/2 mile S 204-745-3077
L & J's Garden Centre; St.Pierre-Jolys Hwy 59 N  204-433-7470
J&J; Gardens Altona; 4th Ave. NE beside The Ice Cream Hut 204-324-6306
McGill's Country Lane: Carman; 3.2 kms S of Carman on Hwy 3 204-745-3478
Prairie Adventure Farm: 3.5 miles north of Carman on Hwy 13 204-745-2678
Vanden Berg Vegetables Winkler; Corner Hwy 14 &Park; St 204-325-9004

Central /West

The Garden Patch Vegetables: Gladstone, 4 mi W on Hwy 16, ¾ miN&1/4 mi E 204-385-2702
The Little Red Barn: Oakville; 8 mi E of Portage on Hwy 1; 204-267-2742
Mayfair Farm: Portage; on the island 204-857-4581
Cranbrook Gardens Brandon; 10 mi N Hwy 10, 10 mi E on 353, ½ mi N on Cordova Rd 204-763-4888
Spenser Fields Birtle ; 3 mi E on Hwy 42, 1 mi S, ¼ mi w 204-842-3787

Northern Manitoba

Terry's Greenhouse, Nursery & Market Garden Swan River; 3 mi N on Hwy 10, ¾ mi W on Rd 216N 204-734-3536








C.B.C.
Cuisine Canada Conference
September 23rd 2006


Freshwater Fish Trio - Recipes by Chef Lorna Murdoch, Fusion Grill

All three of theses were served together as an appetizer course for the dinner at Fort Whyte Alive at the Cuisine Canada Conference, September 17th 2006.  There are no number of serving sizes porvided.
Note: there aresome ingredient amounts missing from the recipes so you will have to estimate.


Lake Kisseynew Whitefish with Manitoba Maple Cure

Cure:
1 ½ tsp (7ml) sugar
2 tbsp (25ml) kosher salt

Fish:
140 gms (5 oz) centre cut fresh whitefish, skinned and pin bones removed

Dry Marinade:
2 tbsp (25ml) cure (from above)
1/8 tsp (.5ml) grated fresh lemon rind
1/8 tsp (.5ml) freshly ground pepper
1 tsp (5ml) Manitoba maple syrup

Mix salt together for the cure. In a medium bowl mix dry marinade ingredients with whitefish cover and refrigerate overnight or for at least 6 hours. Rinse the white fish and bake for 6 minutes at 450ºF ( 230ºC).Refrigerate again and serve cold with crème fraiche (or sour cream), parsley,( optional: canola oil infusion and golden caviar).


Pickerel in Miso Broth

2 bunches scallions
1 lb (450g) edamame
2 carrots, brunoise   
¼ cup (50ml) soy sauce
2 tbsp (25ml) canola oil
2 tsp (10ml) miso
1/3 cup (80ml) water
pickerel cheeks

Cut green parts of scallions. Over a medium heat in a pat, stir together soy, miso and water. Add edamame until heated. Pat fish dry and season with salt. Heat oil in a 12" non stick pan over moderately high heat until hot but not smoking, then sauté fish, turning once until golden and cooked through, about 6 minutes total. Transfer fish to a serving bowl and cover with the miso broth. This was served in a large oyster shell.


Pike a la Forestiere

1 fresh pike fillet
sea salt
freshly ground pepper
1 tbsp (15ml) olive oil

Sauce:

½ cup (125ml) fresh shitake mushrooms
1 shallot
3 oz (85gm) thinly sliced wild boar baconcooked crispy
1 oz (approx 2 tbsp) red wine
2 cups (500ml) demi glace

Season the like lightly with salt and pepper. In a heavy bottomed skillet, heat the oil over medium heat. When oil is hot, add the fish and brown it cooking the fish 3 minutes on each side. While pike is cooking, make the sauce. Mince together the bacon, shitake mushrooms and the shallot and sauté in a small saucepan. Deglaze with red wine and add the demi glace, seasoning to taste. When the fish is cooked, transfer it to a warmed serving platter .Pour the sauce over the fish and serve with sautéed warm potato salad.

Also check out www.dcduby.com for chef's site for molecular gastronomy chocolates.











C.B.C.
September 16th 2006
Turkey Sandwiches

Smoked Turkey Wraps
Can be used as a lunch item or as appetizers

8 oz (250g) light cream cheese
¼ cup (50 ml) light mayonnaise
2 tbsp (25ml) prepared mustard
8 flour tortillas
16 slices smoked turkey slices
1 bunch green onions chopped
8 lettuce leaves

Cream together cream cheese, mayonnaise and mustard. Spread on tortillas. Arrange 2 slices of turkey on each tortilla, leaving ½  " (1cm) border of cheese at the top so rolls will adhere better when rolled. Sprinkle with onion, top with lettuce. Roll up tightly, pressing firmly to seal. Wrap and refrigerate until serving time. Cut into 1" (2.5cm) pieces to serve as an appetizer o r cut in half diagonally for sandwich size servings.

Makes: 8 sandwiches or approx 4 doz appetizer pieces

Cheese and Turkey Melt

2 tbsp (25ml) mayonnaise
1 tbsp (15ml) cranberry sauce
4 slices dark rye
4 slices turkey (cold cuts or left over)
4 slices Swiss cheese
2 tbsp (25ml) butter

Combine mayo and cranberry sauce. Spread on rye bread. Arrange turkey and cheese on 2 slices of bread. Top with remaining bread. Melt butter in skillet and grill sandwiches until the cheese melts.

Makes: 2 sandwiches

Recipes courtesy of the Manitoba Turkey Producers
For more recipe ideas log onto: www.turkey.mb.ca







C.B.C.
Lunch Box Solutions
September 9th 2006

Visit the Manitoba Producers Display at St Vital Shopping Centre this weekend September 8th -10th 2006 for more good lunch ideas. Presentations on Lunchbox Solutions will be on stage in the food court Saturday at 1:00 and 2:00 & Sunday at 1:00

Lightened -Up Brownies

¼ cup (50 ml) melted butter or margarine
1¼ cup (300ml) pureed beans*
1cup (250 ml) sugar
1½ tsp (7ml) vanilla
1 egg white
¾ cup (180 ml) flour
½ cup (125ml) cocoa
½ tsp (2ml) baking powder
½ cup (125ml) semi- sweet chocolate chips

* Use cooked pinto beans or 1- 398g (14oz) can of beans drained rinsed and pureed by hand or  in a blender)

Preheat oven to 350ºF (180ºC).

Blend melted butter, bean puree, sugar and vanilla in a mixing bowl. Add egg white and beat well with a spoon. Combine flour, cocoa and baking powder. Gradually add to bean mixture. Blend well. Stir in chocolate chip. Spread into a greased 8"x8" (20x20 cm) and bake for 40-45 minutes or until the cake pulls away from the sides of the pan. Cool and cut into squares.

Recipe courtesy Manitoba Pulse Growers Association

Other Ideas

Beanie Weenie - Baked beans with a sliced grilled wiener in a thermos.
Pita Packer- Sliced pita , zip lock bags with: chopped cucumber& tomato, feta cheese, shredded lettuce, sliced black olives and a container of tzatzeki sauce or ranch dressing;
Tortilla Trekker - Tortilla with mayo, sliced turkey or chicken shredded lettuce and shredded cheese, zip lock with chopped tomatoes to add,
Ciao Down - Combine  chive and onion cream cheese with a pinch of basil and spread on 2 slices of Italian bread or Foccaccia, fill with slices of red and green peppers ( grilled even better) and well drained black olives.
Where's the Beef? - Sliced leftover roast beef on whole wheat with horseradish or Dijon. Meat loaf makes good sandwiches too.
Hog Wild - Sliced leftover pork on a crusty bun with honey mustard and lettuce.
Eggsactly Perfect - Egg salad on pumpernickel with lettuce and a V8 to drink.
Eaton's Submarine - Hot dog bun layered barbecue sauce, cheese slices, sliced ham, lettuce and tomatoes.









------ No recipe for September 2, 2006 -----





C.B.C.
August 26th 2006
Corn
Cooking Corn Basics

Boiling:
Remove husks and silk.  Drop ears into plenty of rapidly boiling unsalted water.  (1 tsp. sugar may be added if desired.)  Cook 3 to 4 minutes for young corn, 5 to 7 minutes for more mature cobs.  Remove from water at once as corn becomes soggy-tasting if left soaking.

Microwaving:
With husks:  Peel back husks and remove silk.  Spread corn with soft butter, if desired.  Replace husks and secure with string or rubber band.  Place in oven about ½" apart and microwave with full power, turning several times during cooking.  If microwaving four cobs: re-arrange half way through cooking so that cobs in the centre are moved to outside: 2 cobs - 7 to 8 minutes; 4 cobs - 10 to 11 minutes.
Without husks:  Place husked corn in shallow baking dish leaving at least ½" between cobs.  Add 1 Tbsp. water and cover dish. Microwave with full power:  2 cobs - 3 to 5 minutes; 4 cobs - 5 to 7 minutes Let stand, covered, 5 minutes before serving.

Barbecuing:
With husks:  Remove large outer husks, turn back inner husks, and remove silk.  Spread with soft butter or margarine and pull husks back over corn.  Wrap each ear in heavy foil, twisting ends to seal.  Roast directly on medium coals for 10 to 15 minutes, turning once.  To serve, pull back husks and snip off.
Without husks:  Remove husks and silk.  Place each ear on heavy foil.  Add 1 Tbsp. butter or margarine and 1 Tbsp. water, plus pinch of herbs if desired.  Wrap securely, twisting ends to seal.  Roast directly on coals for 10 to 15 minutes or on grill for 15 to 20 minutes, turning once.
Corn Country Method: Remove silk. Leave husks in place. Soak corn 3-4 hours. The longer the better. Barbecue until husks are charred or bake at 475F for 20 -25 minutes.

Corn Cakes

1 cup (250 ml) cornmeal
½ cup (125ml) flour         
1 tsp (5ml) seasoning salt
1 tsp (5ml) baking soda
dash black pepper
½ tsp (2ml) garlic powder
2 tsp (5ml) sugar              
3 tbsp (45ml) butter, melted, cooled
1 egg
1 cup (250 ml) buttermilk
1 seeded jalapeno, chopped
1/3 cup (80ml) roasted red peppers, finely chopped
1 cup (250 ml) corn kernels
1 cup (250ml) grated Monterey Jack
1 small onion, chopped1/3 cup (80ml) plus butter for frying

In a bowl combine, cornmeal, flour, salt, soda, pepper, garlic powder and sugar. In another bowl whisk together melted, cooled butter, egg and buttermilk then add chopped onion, red peppers, jalapenos, corn  and cheese; add to the cornmeal mixture and stir until just combined. Heat large griddle to medium high and butter the surface. Drop about ¼ cup (50ml) on to the griddle spreading to make 3"-4"(7-10 cm). Cook corncakes for about 2-3minutes per side or until golden.
Makes: approx 30 corn cakes

Corn mazes: Amazing Corn (Winnipeg)  www.cornmaze.ca
                         Boonstra Farms (Stonewall)  www.boonstrafarms.com

Corn and Apple Festival: Morden Corn and Apple Festival  www.cornandapple.com











C.B.C.
Simply Wonderful Ice Cream
August 19th 2006

Sundaes

A sundae is simply ice cream with a topping or two….go crazy

- Manitoba Sundae: scoop vanilla ice cream, saskatoon topping, whipped cream, toasted sunflower seeds
- Coffee Cup Sundae:  Serve one or two scoops of chocolate or coffee ice cream in a coffee cup; top with flavoured whipped cream.  Serve spoon on one side of saucer and chocolate cookie on the other.
- Cream Puff Sundae:  Slice cream puff in half.  Fill each half with scoop of contrasting flavours and colours of ice cream.  Spoon on sauce and top with whipped cream.
- Southern Peach:  Southern Comfort peach  sauce on peach ice cream garnish with toasted pecans; serve with shortbread.
- Zabaglione-Spumoni:  Sabayon sauce on spumoni ice cream, garnish with sugared pine nuts and biscotti on the side.
- Cappuccino:  Cappuccino sauce on chocolate ice cream garnish with mocha whipped cream and chocolate coated coffee beans.
- Cherries 'n Cream:  Vanilla-kirsch sauce on cherry-vanilla ice cream  garnish with chocolate dipped maraschino.
- Rum-Raisin:  Rum-raisin sauce on pecan ice cream garnish with toasted chopped pecans
- Sacher Sundae:  Hot apricot sauce on dark chocolate ice cream.
- Choco-Berry:  Raspberry sauce laced with raspberry liqueur (optional) on chocolate ice cream garnish with fresh raspberries and a mint leaf.
- Neapolitan Parfait:  Alternating layers of vanilla, strawberry and chocolate ice cream with hot fudge, warm vanilla cream and peanut butterscotch sauces.
- Compote Sundae:  Warm fruit compote (brandy optional) over vanilla ice cream with warm butterscotch sauce for good measure.

Sundae Buffet:

Tailor this for your guests and the occasion; from plastic for the back yard to chilled crystal champagne glasses for more elegant affairs.

- Ice Cream: vanilla is likely the best base for a Sundae Buffet but offer others like chocolate and perhaps a sherbet.
- Sauces:  chocolate, butterscotch, caramel, fruit.
- Fruits:  strawberries, raspberries, blueberries,  peaches, pie filling, canned fruit, cherries
- Chopped nuts or other crunchy bits:  peanuts, crushed peanut brittle, pecans, walnuts, macadamia, and almonds, toasted coconut, granola, flake or krispies cereal
- Liqueurs:  fruit brandies, kirsch.
- Other: Smarties or M&M;'s, Oreo cookie or gingersnap crumbs, cereals - Rice Krispies or Corn Flakes, mini marshmallows, whipping cream, marshmallow topping.












C.B.C.
August 12th 2006
Milk Coolers

Iced Coffee
Make it at home - lighter, fewer calories and cheaper than the coffee shop.

1 cup (250ml) cold milk
1 cup (250ml) cold espresso or strong coffee
2 tsp (10ml) sugar
Pinch cinnamon or a couple of drops of cinnamon oil*
1 cup (250ml) ice

Combine milk, coffee, sugar, cinnamon and ice in blender until ice is crushed.
Makes: 2 ½ cup

*as ground cinnamon does not dissolve you may want to add the cinnamon to the coffee before brewing or use cinnamon oil.

Variation: Make milk ice cubes. Combine cold milk, coffee, sugar and cinnamon  and pour over milk cubes.


Tropical Sunshine
1 tbsp (15ml) frozen orange juice concentrate
½ cup (125ml) crushed pineapple
1½ cups (375ml) cold milk

Blend fruit and concentrate in the blender. Add milk and blend until smooth
Makes:  2 cups


Pina Colada
¾ cup (180ml) cold milk
½  cup (125ml) crushed pineapple
3 tbsp (45ml) rum
2 tbsp (25ml) canned coconut milk OR ½ tsp (2ml) coconut extract
1 scoop vanilla ice cream

Combine all ingredients in the blender; cover and blend until smooth.
Makes: 11/2 cup (375 ml)

For more recipes visit Dairy Farmers of Manitoba website: www.milk.mb.ca









C.B.C.
Tomatoes
August 5th 2006

Bruchetta

2 cloves garlic
1/3 cup (75 ml) canola
4 tomatoes, diced
15 fresh basil leaves, chopped
8 slices, crusty fresh bread cut on the diagonal

Combine garlic and oil. Set aside. Combine tomatoes and basil. Set aside. Brush bread with garlic and oil. Toast bread under broiler. Turn bread. Brush with garlic oil and place back under the broiler. Top with tomato mixture and serve open face. Make: 4 servings
*Variation: Sprinkle bread with parmesan cheese after brushing with oil and before broiling to toast.

Fresh Tomato Salsa (Salsa Fresca)

Salsa fresca is a basic all purpose condiment in Mexico. Salsa requires a minimum of ½ hour at room temperature or 1 hour of refrigeration before serving and can be made a day in advance and refrigerated. Never mix in a metal bowl, even stainless use ceramic, glass or plastic.

4 tomatoes, finely diced
1 or 2 jalapeños, seeded and minced
1 red onion, diced
2 cloves garlic, minced
¼ cup (50 ml) oil (optional, real Mexican fresh salsa does not use oil)
½ cup (125ml) chopped cilantro (if you hate cilantro use parsley but not authentic)
1 lime, juiced
Salt and pepper to taste

Combine all ingredients in a large glass bowl ½ hour before serving or refrigerate for 1 hour before serving.
Makes: approx 2 cups
*Variation: Yucatan salsa adds chopped cabbage and grated radishes.

For sourcing local Manitoba vegetables log onto www.gov.mb.ca/agriculture - click on Consumer and open  U-pick, Market Gardens and  Farmers Markets







C.B.C.
July 29, 2006
CUCUMBER

Cucumber Mousse
1 3oz/85 gm pkge lime jelly powder
¾ cup (180 ml) boiling water
1/3 cup (80 ml) fresh lemon or lime juice
1 cup (250ml) sour cream
1 cup (250 ml) finely diced cucumber
1 tbsp (15ml) finely grated onion
Pour boiling water into jelly powder and stir to dissolve. Stir in lemon or lime juice and chill till almost set. Combine sour cream, cucumbers and grated onion and stir into jelly. Pour into a 3 cup (750 ml) mold or bowl that has been rinsed with oil and water or into 6 1/2 cup (125ml) individual moulds.
Makes: 6 Servings
Note: just the cucumbers, sour cream and grated onion makes a nice salad.

Cucumber Tea Sandwiches with Tarragon Butter
This makes rather a lot of sandwiches so use the basic idea and create
1 large cucumber, peeled and sliced paper thin
½ tsp (2 ml) salt
2 Tbsp (25 ml) vinegar*
1 cup (250 ml) butter, softened
¼ cup (50 ml) minced fresh tarragon
¼ cup (50 ml) minced fresh chervil
30 thin slices whole wheat bread (or Hovis if you
can find it)
watercress leaves (optional)
mayonnaise and fresh parsley (optional)

Put cucumber slices in non-metal bowl.  Toss with salt.  Sprinkle with vinegar.  Toss. Let stand 1 hour and drain well in a colander. Blend butter, tarragon and chervil. To assemble: butter bread; Cover 15 slices with cucumbers dividing evenly.  Cover with remaining bread.  Trim crusts.
Enough for 15 sandwiches
*Many cucumber sandwiches do not include vinegar.
Other Cucumber Sandwich Ideas
i)Open face: butter; cucumber slices; tiny shrimp; mayo; lemon thyme and a tiny strip of lemon - make beautiful and tasty hors d'oeuvres; round shape is fancier if you have time.
ii) Sharp cheddar: use plain butter or mayo and add a slice of old, sharp cheddar or something milder if you prefer with sliced cucmbers
iii)Traditional: salted cucumbers (no vinegar); butter; salt & pepper  on Hovis.

C.B.C.

Fresh Green and Yellow Beans

July 22 2006
Today we are talking about beans those fabulous, wonderful green and yellow beans now in your garden.  Phaseolus Vulgaris.….Phaseolus from the Greek word for bean and Vulgaris from the Latin word meaning commonplace or ordinary.

Fortunately we don't hear the botanical name often for I am not certain if we would be running out to buy a vegetable that was called common place, ordinary and vulgar but the bean was given this classification by Linnaeus for a reason. This famous Swedish doctor of the 1700's is the one who developed the system for sorting and classifying all living things. His system is still used today I might add and always growing.

The story goes that in Europe and Asia bean seeds were being passed among peoples and countries, and each country had a name for beans: the Romans had faba beans; Old Prussian had babo; Old Norse had baun, old English used bean and so on.

Then green string or snap beans and yellow or wax beans arrived from the new world. They had been known for some 7,000 years in North America before the explorers "discovered" them along with our continent and took them back to Europe and they were instantly accepted because of their similarity to broad beans.

The Old world beans got mixed and crossed with the New World beans and the taxonomy became such a nightmare that it is thought that Linnaeus simply despaired and called them common as common usage.

We know there is nothing vulgar or common about fresh green and yellow garden beans.

There will be lots of Manitoba fresh beans at the market gardens….it's worth a trip if you don't have any in your garden.  The U-Pick guide is up on our website.

Green and yellow beans…. are unique in the bean family because they have an edible pod and the pod and bean are eaten while immature.  You should pick these beans while they are straight and slender.  If you can see the seeds (beans) bulging out they are over mature and will be tougher.

It is recommended that you use beans within five days of picking….simply store in a plastic bag in the crisper. Do not wash first as they will deteriorate faster.

Cooking is simple; drop in boiling salted water, cook only until they are crisp tender. The time could be as little as 5 minutes for very small tender beans up to 10 minutes if older.

Don't cook them to death.
The Boston Cooking School book of 1930 recommended cooking beans for 30 minutes to 1 hour.
The Fanny Farmer book of 1959 reduced the time to 20 minutes.
Today we recommend 5-10 minutes.
It could be that we are picking the beans earlier and hence do not need those long cooking times but there was a philosophy for cooking vegetables in the past that just did cook them to mush.

They are delicious simply tossed with a little butter and salt and pepper or a squeeze of lemon juice, or you can get fancy.

German cooks made blind hen….a savory combination of apples, carrots, bacon and beans.

There is a Bulgarian mousaka that substitutes green beans for the eggplant and Italians stew green beans with onions and other vegetables.

C.B.C.

Manitoba New Potatoes
July 15th 2006

Buy:         In small quantities. They should be used within 5-7 days
Store:      In a single layer in the refrigerator. Remove the plastic bags.
Prepare: No peeling necessary, feathery skins can be rubbed off during
washing. Peel a thin strip from around the centre of smooth light potatoes to prevent peel from cracking during cooking or pierce with a fork.
Cook:      Boiled, baked or barbecued

Dilled Apple Potato Salad
6    Manitoba new potatoes, cooked and chopped
4    stalks of celery, diced
1    apple, peeled, diced and sprinkled with fresh lemon
1    green onion, thinly sliced
¼ cup (50 ml)   dill dressing

Toss ingredients together with dressing, Chill several hours before serving.
Makes: 4 servings

Sour Cream Dressing
Combine with leftover boiled new potatoes, snipped chives, a little bacon and hard cooked eggs

½ cup 125 ml             sour cream
1 tsp 5 ml sugar
1 tsp 5 ml vinegar
Salt and pepper to taste

Combine ingredients and use with left over new potatoes.

Favourite Dressing New Potatoes
(Frank Leslie's Ladies Magazine January 1867)
Cut potatoes into quarters; rub with a piece of garlic, put into a pan a goodly piece of butter and when melted throw in your potatoes; add a very little water, pepper and salt, and a small quantity of grated nutmeg; let simmer till done and before serving, add some minced parsley and a little lemon.

Other Seasoning
Per pound of cooked potatoes
Garlic Dill:  1 small onion diced, 1 clove garlic minced, 2 tbsp(25ml) chopped fresh dill
Horseradish Lemon: 2 tbsp (25ml) EACH horseradish and fresh lemon juice.


Beef and Berries
July 8th 2006


Barcelona Beef Steak with Spanish Couscous

Grated zest and juice of medium orange
¼ cup (50 ml) EACH minced onion and cider vinegar
1 tsp (5ml) EACH chopped garlic and crushed dried rosemary
½ tsp (2ml) EACH salt, pepper and ground cumin
1 ½ lb (750g) Beef marinating steaks or medallions
(Inside Round, Sirloin Tip or Cross Rib)
Cut 1" (2.5cm) thick; 4 medallions

Combine orange zest and juice with onion, vinegar, garlic, rosemary, salt, pepper and cumin in a large freezer bag. Pierce meat with fork and place in bag with marinade. Seal and refrigerate for 12-24 hours. Discard marinade, pat medallions dry with paper toweling.

Grill on a lightly oiled grill over medium-high heat in a closed barbecue for 6-7 minutes per side for medium doneness. Remove to clean platter; tent with foil for 5 minutes.
Serve with couscous salad.

Spanish Couscous Salad

1 cup (250 ml) couscous
1 ½ cup (375ml) boiling water
¼ cup (50 ml) EACH chopped red and green peppers
1 orange, peeled segments removed and chopped
2 tbsp (25ml) chopped cilantro (optional)**
Salt and pepper to taste

Pour boiling water over couscous, cover and let stand 5 minutes or until liquid is absorbed. Toss with remaining ingredients and season. Serve at room temperature.
Makes: 4 servings

Recipe courtesy Beef Information Centre.
For more grilling recipes visit: www.beefinfo.org/grillingrecipes

** For cilantro haters:  and lovers: www.ihatecilantro.com  or  www.ihatecilantro.com





C.B.C.
June 24th 2006
Asparagus Sandwiches


Asparagus Preparation:
Snap stems, wash and blanch in lightly salted boiling water for approx 3 minutes until crisp tender or microwave approx 4 minutes on High (H) for 1 pound.


Asparagus Sandwiches:

Asparagus Rollups -

6 thin slices of bread, crusts trimmed
4 slices of bacon, cooked until crisp, drained and crumbles
4oz (125ml) cream cheese, room temperature
1 lemon, zested
12 asparagus spears, cooked crisp tender
Melted butter

Preheat broiler. Flatten bread by rolling over slices with a rolling pin. Combine bacon, cream cheese and lemon zest. Spread evenly over the flattened bread slices. Place 2 asparagus spears with the tips facing in opposite directions on each slice of bread and cream cheese. Roll up jelly roll fashion. Cut each roll in half and place seam side down on a lightly greased cookie sheet. Brush top and sides with melted butter and broil 6" (15cm) from the heat until lightly browned and toasted.
Makes: 12 rollups.

Asparagus Ham Rollups -

Spread cream cheese (or cheese spread) over square ham slices, place one or two  stalks of crisp cooked and cooled asparagus in the middle and roll up. Serve whole or cut in half or in 1" (2.5cm) pieces.

Asparagus on Toast

Top 2 slices hot buttered toast with 6-8 crisp cooked asparagus and pour melted cheddar cheese spread or cheese sauce over.

Asparagus Tortillas -

Top a tortilla with 4 crisp cooked asparagus spears, sprinkle with 2 tbsp (25ml) grated cheese( cheddar, mozzarella or other). Brush with a little melted butter to grill 3-5 minutes or microwave about 45 seconds on High (H).







C.B.C.
June 17, 2006
Father's Day



Coriander Beef with Spotted Prawns
Recipe by David Valjacic, Captain with Vancouver Fire and Rescue from Celebrity Beef Cookout

1 tsp (5ml) EACH black pepper, ground cumin, ground coriander & sugar
½ tsp (2ml) EACH celery salt and garlic salt
¼ tsp (1ml) white pepper
4 - 6oz (175gm) strip loin grilling steaks (1" (2.5cm) thick
1/3 cup (75ml) grainy mustard
2 tbsp (25ml) curry powder
1 tbsp (15ml) cider vinegar
12 large fresh prawns, shells removed tails on.

In a small bowl, combine black pepper, cumin, coriander, sugar, celery salt, garlic salt and white pepper. Rub steaks with spice mixture; refrigerate for 30 minutes. Meanwhile in medium glass bowl combine mustard, curry powder and cider vinegar. Add prawns, toss gently and refrigerate for 30 minutes. Meanwhile soak 4 skewers in water for 30 minutes. Thread 3 prawns on each skewer. Preheat the BBQ for 10 minutes or until up to temperature( medium -high)  and lightly brush with oil to prevent sticking. Place steaks on the grill, close lid and cook, turning once for 5-7 minutes per side or until desired doneness. Transfer to platter, tent with foil and let stand for 5 minutes. Meanwhile, grill prawns for 2 minutes per side, turning only once. Serve each steak with a skewer of prawns.
Makes: 4 Servings.

BBQ Steak Guidelines (using medium high heat)

Thickness Minutes per Side

Rare Medium   Well
½"-3/4" (1-2cm) 3-4    4-5         5-6
1" (2.5cm) 4-6    6-7         7-9

Note: 1" (2.5cm) thick steaks are easier to cook to perfection.


Use a Meat Thermometer
An instant read thermometer is ideal for checking doneness for all beef cuts including steaks. Or you can cut a small slit in the centre to check visually for doneness.

For more beef barbecue recipes contact the Beef Information Centre at their website   or call 1-888-248 BEEF (2333)

The Beer Float
A scoop or two of vanilla ice cream in a tall chilled glass and fill with heavy dark beer like a Dark Ale or a stout (root beer for the kids). You can also add a shot of chocolate.




C.B.C
Sugar glazed Lemon Loaf
Winner of Country Fair Creative Canola Oil Baking Contest
June 10, 2006

Created by Isabel Dixon, Country Fair Canola Oil Baking contest winner

1 2/3 cup (400 mL) all purpose flour
1 ½ tsp (7 mL)             baking powder
½ tsp (2 mL) salt
2/3 cup (150 mL) finely chopped walnuts (optional)
1/3 cup (75 mL) canola oil
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) grated lemon zest
½ tsp (2 mL) vanilla
2/3 cup (150 mL) milk

Glaze
2 Tbsp (30 mL) lemon juice
½ cup (125 mL) granulated sugar

Preheat oven to 350 F (180 C)
Lightly spray with canola oil one 9 x 5 inch loaf pan.  In a medium bowl, sift together flour, baking powder, salt and walnuts.  In a large bowl, beat together canola oil, sugar, eggs, lemon zest and vanilla until light and fluffy.  Mix in dry ingredients alternately with milk.  Pour batter into prepared loaf pan.  Bake for approximately 60 minutes, or until test comes out clean.

Glaze:
Combine lemon juice and sugar.  Mix well.
Transfer lemon loaf to rack.  Gradually drizzle lemon glaze over hot loaf.  Cool lemon loaf completely in pan on rack.

Health Tip:
Walnuts, just like canola oil are made up of good fats.  Both contain high levels of omega 3 fats.   Canola oil also is the lowest saturated fat (bad fat) of any vegetable oil, and contains no trans fat.


Culinary Tip:
1 medium lemon = 3 Tbsp juice, 2-3 tsp of zest

For more winning recipes log onto the Manitoba Canola Growers Association website: www.mcgacanola.org

















C.B.C.
June 3, 2006
June is Turkey Month

The Whole Bird Barbecue

Prepare as if you were roasting in the oven:
Rinse inside and out of thawed bird
Place breast side down in roasting pan
Lightly brush with oil or melted margarine and sprinkle with seasonings
Add ½ cup (125ml) water to the pan
Note: stuffing is NOT recommended

Place pan on grills preheated to medium and close the lid. After 20- 30 minutes lower heat to medium low and tent the turkey with foil to prevent over-browning. Baste every 15-20 minutes. For barbecues with temperature settings, keep the barbecue adjusted to 325ºF-375ºF (160-190ºC). Add more water to pan if pan dries out. Use a meat thermometer to guarantee the exact degree of doneness. Insert it into the inner thigh and watch for 170ºF (77ºC).

Approximate times for whole turkeys:
Cooking temperature of barbecues vary depending on size, age make etc. Cool weather and windy or damp conditions also affect cooking times. Note: 8-10lbs recommended best size for barbecuing.
Weight      Time
8-10 lbs (3.5-4.5kg) 1 ¼ -2 hours
10-12 lbs (4.5-5.5 kg) 1 1/2 - 2¼ hours
12-16 lbs (5.5 -7.0 kg) 2-2 ¾ hours


Sweet Ginger Turkey Kebobs (or Steaks)

1 lb. (500 g) boneless, skinless turkey breast
½ cup (125 ml) raspberry jam (or other jam/jelly)
¼ cup (50 ml) light soy sauce
2 tbsp. (25 ml) ginger root, grated
2 tbsp. (25 ml) lemon juice
2 cloves garlic, chopped

Slice turkey breast into ¾ inch (2 cm) cubes. Combine remaining ingredients and pour into a large plastic (zip-loc) bag.  Add in turkey, remove air and seal the bag.

Refrigerate for at least 2-24 hours, turn bag occasionally to ensure marinade contacts all of the meat. Place the turkey cubes onto skewers and grill 5-10 minutes over medium heat, turning occasionally. Meat is done when juices run clear. Do not overcook!
To prevent sticking, spray the grill with non-stick spray before heating.
Makes: 6 servings (Per serving: 113 calories; 0.6 g fat; 20 mg cholesterol; 432 mg sodium; 8.8 g protein; 19.2 carbohydrates).
Note: This marinade is also excellent for Turkey steaks. Use same timing for BBQ.
For more turkey recipes: www.turkey.mb.ca










C.B.C.
Devilled Eggs
May 27th 2006

Devilled Eggs

10 hard cooked eggs, peeled
1 packet seasoning mix (2 ½ tsp (12ml)
1/3 cup (75ml) mayonnaise or salad dressing

Cut eggs in half lengthwise. Scoop yolks out into medium bowl; mash with fork. Stir in seasoning packet and mayonnaise. Spoon filling into egg white halves. Top with garnish if desired: snipped fresh herbs, paprika, small cooked shrimp, bacon bits, sliced pickles or olives.
Makes: 20 devilled eggs

Seasoning Mix
2 tsp (10ml) dried chives
¼ tsp (1ml) EACH onion powder, celery salt, dry mustard
Pinch EACH paprika, black pepper

Bulk Seasoning Mix
2/3 cup (150ml) dried chives
1 tbsp EACH onion powder, celery salt, dry mustard
1 tsp (5ml) EACH paprika, black pepper
1/2 tsp (2.5ml) cayenne

Combine seasonings until well blended. Store bulk mix in glass jar.

Basic Hard Cooked Eggs

Place eggs in saucepan and add enough water to cover at least 1" (2.5 cm) above the eggs. Cover and bring to a gentle boil. Immediately reduce heat to low simmer. Lower temperature is really important because cooking at high temperature for too long causes tough rubbery eggs and dark rings around the yolk. Cook eggs 15-20 minutes for hard cooked. Cool immediately under cold running water.


Shelling Hard Cooked Egg

Sometimes hard-cooked eggs are hard to peel. The fresher the egg the more difficult it is to peel so use the eggs that have been in your refrigerator the longest.  Chill the eggs until they are thoroughly cold. Then crackle the shell by tapping all over. Roll the egg between your hands to loosen the shell. Begin peeling at the large end, where the air cell is located. Hold egg under cold running water or dip in bowl of water to help ease off the shell.

For more egg recipes log onto Manitoba Egg Producers Website:   www.eggs.mb.ca

















C.B.C.
Victoria Day/Grilling Pork
May 20th 2006


Jerk Pork Burgers

1 lb (454 gm) lean ground pork
1 egg, beaten
¼ cup (50 ml) dry bread crumbs
1 lime
2 cloves garlic, minced
½ tsp (2ml) cayenne pepper
¼ tsp (1ml) EACH crushed chilies, nutmeg, cinnamon, salt
4 hamburger or kaiser buns

Place pork in a bowl. Add egg and bread crumbs. Grate the rind from the lime and measure out 2 tsp (10ml).Squeeze lime and measure out 1 tbsp (15ml) juice. Add peel and juice along with garlic, cayenne, crushed chilies, nutmeg, cinnamon and salt. Mix lightly with a fork to combine. Form into 4 patties. Preheat barbecue on high. Reduce heat to medium. Grill patties 5-10 minutes per side. Always cook ground meat to well done. Serve in hamburger or kaiser buns with favourite condiments.
Makes: 4 servings

Recipe courtesy of Manitoba Pork Council.
For more recipes log onto  or call 1-800 299-PORK (7675)
For more information on Health Check log onto www.healthcheck.org






C.B.C.
May 13th 2006
Herbs - Basil

Basil
There are more than 40 different varieties.  Very aromatic when raw, sweet and milder when cooked. Used extensively in French, Southeast Asia, Italian and Greek dishes.

To use:
- Pull leaves from stems and wash well. Use leaves whole, cut in shreds or chop
- 3 parts fresh herbs = 1 part dry
- Don't mix too many herbs with strong flavours in a single dish
- Don't use more than 2 herbed dishes per meal
- Add herbs near the end of cooking.
- Snip into salads, stir into softened butter and spread on toasted Italian bread and top with tomatoes and basil leaves, top grilled or broiled fish with shredded basil.
- Add lemon or lime wedges, toss with sautéed zucchini or summer squash, add to meatloaf or meatballs


Portabello Basil Pizzas

2 Portabello Mushroom*
(* If there is still stem attached cut stem flush with cap.)
1 tsp (5 ml) canola oil
1/4cup (50 ml) tomato sauce
2 tbsp (25 ml) chopped fresh basil (or 2 tsp/10ml dried)
2 tbsp (25 ml) chopped fresh oregano (or 2 tsp/10ml dried)
1/2 cup (125 ml) grated Mozzarella cheese
2 tbsp (25 ml) grated fresh Parmesan cheese

Place mushrooms cap side down on a baking sheet. Brush each mushroom with half the oil. Top each mushroom cap with half the tomato sauce, basil, and oregano Mozzarella and Parmesan cheeses.
Bake at 375F (190C) for 15 -20 minutes or until the cheese is melted and mushrooms are tender.
Makes: 2 servings








Microwave  Rhubarb Crisp

2 cups (500ml) sliced rhubarb (½" slices/1cm)
Grated rind of ½ lemon
2 tbsp (15 ml) fresh lemon juice
1/3 cup (80ml) white sugar
1 cup (250ml) brown sugar
¾ cup (180 ml) flour
¼ cup (50 ml) rolled oats
½ cup (125ml) butter, at room temperature

In a greased 8x8 (20x20cm) microwave safe baking dish combine rhubarb, lemon rind, lemon juice and white sugar. In a separate bowl combine remaining ingredients and mix until crumbly. Sprinkle on top of rhubarb. Microwave on HIGH (H) for 10 minutes and MEDIUM (M) for and additional 5 minutes. Serve hot, warm or cold.
Makes: 8 servings


Sour Cream Rhubarb Bars

½ cup (125 ml) white sugar
½ cup (125 ml) chopped nuts
1 tbsp (15 ml) butter, melted
1 tsp (5ml) cinnamon
½ cup (125 ml) shortening
1 ½ cup (375 ml) brown sugar , packed
1 egg
1 tsp (5ml) baking soda
1 cup (250 ml) sour cream
½ tsp (2 ml) salt
2 cups (500 ml) flour
1 ½ cup (375 ml) rhubarb cut in ½ '(1.5 cm) pieces

Preheat oven to 350F (180C). Grease or spray with cooking spray and flour a 9"x13"(22x33 cm) pan. Mix white sugar, nuts, melted butter and cinnamon until crumbly. Set aside. In a separate bowl, cream together shortening and brown sugar until light and fluffy. Beat in egg.
Dissolve soda in sour cream. Add to mixture with salt and then beat in flour. Fold in rhubarb.
Pour into pan and sprinkle with reserved topping. Bake for 45 -50 minutes.
Makes: 20 bars









C.B.C.
Food Miles/Country Quiche
April 29th 2006

Country Quiche

All ingredients except the seasonings are Manitoba grown and using locally produced food is a good way to cut food miles.

¼ cup (50 ml) dry bread crumbs
2 cups (454ml) sliced fresh mushrooms
1 tbsp (15ml) EACH butter and canola oil
2 cups (500ml) diced cooked ham, chicken or turkey
½ cup (125 ml) chopped green onions or chives
1 ½ cup (375 ml) shredded Swiss or Cheddar cheese
6 eggs
2 cups (500ml) milk
½ tsp (2ml) EACH salt and thyme
Cayenne pepper to taste

Preheat oven to 350ºF (180ºC) oven. Sprinkle bread crumbs over bottom of a well buttered 15x10" (38x25 cm) jelly roll pan. In large skillet sauté sliced mushrooms in equal amounts butter and canola oil until liquid has evaporated about 5-7 minutes. Scatter ham, chicken or turkey, mushrooms, green onions or chives and  cheese evenly over crumbs. Beat together eggs, milk, salt, thyme and cayenne until blended. Pour over ingredients in the pan. Bake for about 35 -40 minutes or until the egg mixture is just set. Do not over bake. Let stand 5 minutes before cutting into rectangles. Serve hot, warm or at room temperature.
Makes: 6-8 servings


Vegetable Variations: other vegetables can be mixed in with the mushrooms or used in place of the mushrooms:
- cubed cooked potatoes
- corn
- chopped cooked broccoli or cauliflower

asparagus the first Manitoba vegetable of spring...cut into 1" (2.5 cm) pieces and microwave on high to crisp tender prior to assembly. diced peppers of various colours or chopped tomatoes

Other seasoning options: basil, dill, chopped fresh parsley, tarragon,

Other meat options: cooked chopped farmers sausage, cooked crumbled bacon (use about half as much), or fish.








C.B.C.

Humble Pies
April 22nd 2006


Beef Tart-ieres
24 frozen ready to bake tart shells
1 lb (500g) lean ground beef
½ cup (125ml) instant rice
1 egg
1 pouch dry onion soup mix
1 tbsp (15ml) crunchy peanut butter
½ cup (125ml) fruity steak sauce, Chinese sweet and sour or seafood cocktail sauce

Preheat oven to 375ºF (190ºC). Separate tart shells and place on a large baking sheet. Combine ground beef with egg, rice, onion soup mix and peanut butter. Press 1 tbsp (15ml) into each tart shell and top each tart with 1 tsp (5ml) sauce. Bake for 30 minutes. Let stand for 5minutes before serving.
Makes: 24 appetizer size tarts


Recipe courtesy Beef Information Centre
For more beef recipes call 1-888-248-BEEF(2333)

For great Manitoba Made pies visit:

Mr. D's Tart-n-Pie
1850 Ness Avenue
Winnipeg MB
Phone: 831-9619

For fruit pies ( apple, raisin, cherry, saskatoon in season, blueberry, pumpkin, pecan, mince, lemon), butter tarts, meat pies ( tortiere, beef and mushroom, beefsteak and mushroom, beefsteak and kidney, Shepherd's pie, chicken, chicken and mushroom, salmon and vegetable), quiches, tart shells (sweet dough), pie shells (pie dough) and dough by the pound, pasties and Scottish shortbread.
Many 4" pies available to mix and match with 6 "and 8" also available.








C.B.C.
Easter Bread
Babovka and Bread Machine
April 15, 2006


Babovka or  Easter Bohemian Cake

1 cup (250 ml) butter
1 3/4 cup (425 ml) sugar
1 tsp (5ml) vanilla
2 3/4 cup (675 ml) flour
3/4 cup (175ml) ground almonds
1 tbsp (15ml) baking powder
1 tsp (5ml) salt
1 cup (250 ml) milk
grated rind of 1 lemon
4 eggs, beaten until thick
1/2 cup (125ml) sifted icing sugar

Preheat oven to 350F (175C). Cream butter and sugar with vanilla until light and creamy. Combine flour, ground almonds, baking powder and salt and add alternately in thirds with the milk and lemon rind. Add the beaten eggs last. Turn into a well-greased 10" (25 cm) tube pan and bake for 1 hour or until done.  Cake is not iced but rather served dusted with icing sugar.


Easter Bread for the Bread Machine

1 cup (250ml) milk
1 egg
3 tbsp (45ml) honey
2 tsp (10ml) vanilla
¼ cup (50 ml) butter
3 ¼ cups (800ml) flour
2 tsp (25ml) yeast
¾ cup (175 ml) raisins

Place ingredients in bread machine in order given. Set machine.








C.B.C.
April 8, 2006
Red River Community College

Judy Storey and Weekend Morning Show host, Ron Robinson were treated to a delicious lunch at the Prairie Lights Restaurant on the Red River Community College campus. Their meal was compliments of Red River Hospitality chair, John Reimers.  The Prairie Lights Restaurant is a Hospitality Department training facility operated by students in the Hotel and Restaurant Administration and Culinary Arts programs.  It is open to the general public for dining, only certain weeks of the year.  If you are interested in having a meal at the restaurant, please call Red River Community College for more information on hours and availability.





C.B.C
April 1st 2006
April Fools Day


Strawberry Fool

This n't have anything to do with April Fools Day. The word "fool" is likely derived from the French word "fouler" which means to mash or to press. A traditional fool is made with generous amounts of whipped cream with fruit gently folded in and can be made with many different fruits from gooseberries, considered by some to be the original; to raspberries, peaches, mango or other fruit. Also the fool may be made with either raw mashed fruit or cooked fruit so you can use last summer's raspberries or strawberries. This is a lower fat version.


3 cups (750 ml) strawberries, sliced, mashed or pureed
3 tbsp (45ml) white sugar
4 tbsp (60 l) brown sugar
1 tsp (5ml) vanilla
2 cups (500ml) low fat or no fat sour cream

Combine berries and white sugar in a bowl chill 2 hours. Combine brown sugar, vanilla, and sour cream. Chill 2 hours. Just before serving fold berries into the sour cream mixture until swirled.

Makes: 4 servings


Notes:

If using frozen fruit, you could puree in a blender while frozen.
Raspberries are usually sieved to remove the seeds.
If using whipping cream use equal amounts fruit puree and whipping cream, whip after measuring.
Fruits can be flavoured with liqueurs, Madeira, wine, rum etc

Whipped cream can be flavoured with ¼ tsp (1ml)/cup of cream with almond, vanilla, coconut or other flavouring.

Instead of folding together layer the cream and berries in a parfait glass; could also add layers of cookie crumbs.



C.B.C
March 25th 2006
Hot Dogs


Basic Cooking


Boil: 4-5 minutes or 8-9 minutes if frozen

Grill: use medium heat for 6-10 minutes, turn often (thaw before grilling)

Microwave: place wiener in the bun, wrap in paper towel and microwave on high (H) for 60 seconds or microwave wiener on high (H) for 30- 40 seconds and then put into bun.

Other Options for the wiener: smokies, farmer's sausage, slices of garlic sausage or one of the 300 other kinds of sausage

Buns: toasted, grilled, plain,


Toppings
Basic: mustard chopped fresh onions or fried, relish mustard
Other options: chili, sauerkraut and German grainy mustard, cheese, salsa, pickles, tomatoes, bacon, barbecue sauce, baked beans, cole slaw,


Saucy Dogs
Leave them whole and serve on a bun or cut them up and make snacks.

3/4 cup 180 ml chopped onion
3/4 cup 180 ml chopped celery (optional)
1 cup 250 ml ketchup
1/3 cup 75 ml vinegar
2 tsp 10 ml Worcestershire Sauce
3 tbsp 45 ml brown sugar
1 tbsp 15 ml yellow mustard
12 12 wieners
12 12 buns (optional)

Combine onion, celery, ketchup, vinegar, Worcestershire, brown sugar and mustard.. Cut 3 slits in each wiener or cut into chunks and place in a 2 1/2-qt (2L) casserole dish. Pour sauce over wieners. Cover and bake at 350F (175C) for 40 minutes.Serve on fresh buns with additional sauce and any other desired condiments or in chunks as a snack
Makes: 12 Saucy Dogs or 60 snack size bites.


C.B.C.
March 18th 2006
Manitoba Foods Go Tropical


Hawaiian Quesadillas


1 lb (.5 kg) lean ground pork
¼ tsp (.5ml) red pepper flakes
1 tbsp (15ml) soy sauce
5- (10"/22cm) tortillas
3 tbsp (45ml) dark rum
½ cup (125ml) chopped red onion
2 cloves garlic, minced
½ cup (125ml) chopped pepper
½ tsp (2ml) sesame oil
½ cup (125ml) drained, crushed
1 tsp (5ml) EACH coriander, cumin, salt,pineapple
1 cup (250ml) shredded Mozzarella
¼ tsp (1ml) ground ginger
¾ cup (375ml) plum Sauce
1/8 tsp (.5ml) ground cloves

In a large bowl combine pork, soy, rum, sesame oil, garlic, coriander, cumin, ginger, salt, ginger, cloves and red pepper flakes. Mix well; cover and refrigerate 2-8 hours. In a non stick pan over medium heat cook and stir pork, breaking up the pieces, until completely cooked, about 10 minutes. Drain any excess fat. Spread pork mixture on one half of each of the 5 tortillas. Top meat with red onion, chopped pepper, crushed pineapple and shredded cheese. Spread unfilled side with 1 tbsp (15ml) plum sauce. Fold overfilled side and press gently. Grill tortillas in non stick pan until lightly browned. Turn and heat on second side until tortilla is lightly browned and cheese is melted. Remove and cut into 4 wedges. Serve with additional plum sauce.


Makes: 20 wedges.

Courtesy Manitoba Pork Council .For more pork recipe log on to or call237-7447


Pineapple Dream Squares




Base Topping

No stick cooking spray 3 eggs
1 ½ cups (375ml) flour 1 cup (250 ml) flaked coconut
¼ cup (50ml) brown sugar             ¾ cup (175ml) brown sugar
½ cup (125ml) butter                         ½ cup (125ml) corn syrup
1 can (14oz/398 ml) crushed pineapple,

Well drained
2 tbsp (25ml) butter, melted
1 tsp (5ml) vanilla

Preheat oven to 350ºF (180ºC). Spray 9" (23cm) a square pan with cooking spray. Make base in a medium bowl combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into bottom of pan. Bake until lightly browned, 12-15 minutes. Cool slightly. Meanwhile make topping in a medium bowl whisk eggs, stir in remaining ingredients. Spread over base. Bake until topping is set but still soft in the centre 40-45 min. Cool cut in squares. Keep refrigerated. Makes: 16 squares

Courtesy Manitoba Egg Producers. For more egg recipes log on to or call 488-4888


Don't forget to watch Great Tastes of Manitoba Saturdays at 6:30 on CTV

Channel 7; Cable 5 all recipes on



CBC
March 11, 2005
Cranberry Biscotti

An adult cookie for the kid in you. For an extra special treat, dip one end of each cookie in melted white or dark chocolate.

2 ¾ cups flour (675 ml)
1 cup sugar (250 ml)
½ cup dried cranberries (125 ml)
2 tsp. baking powder (10 ml)
1/8 tsp. salt (0.5 ml)
2 Tbsp.  canola oil (25 ml)
1 tsp.almond extract (5 ml)
1 tsp. vanilla (ml)
3 eggs

Preheat oven to 350F (180C).
In a large mixing bowl, combine flour, sugar, dried fruit, baking powder and salt.In a small bowl, combine canola oil, almond extract, vanilla extract and eggs.Add to flour mixture, stirring well until blended.Dough will be dry and crumbly.Place dough on lightly floured surface and press to form a ball.Divide dough into half.Shape each portion into a 20cm (8 inches) long roll and flatten rolls to 2.5cm (1 inch) thickness.Coat baking sheet with canola oil cooking spray and transfer the rolls to the greased cookie sheet.Place rolls 5 cm (2 inches) apart on baking sheet.


Bake for 30 minutes.Remove rolls from baking sheet and cool on rack for 10 minutes.Cut each roll diagonally into slices.Place slices cut side down on baking sheet.Reduce oven temperature to 325F (160) and bake for an additional 10 minutes on wire rack.


Yield 15-18 slices

Visit www.mcgacanola.org for more great canolare


C.B.C.
Easy Chicken Soup
March 4, 2006


4 cups (1L) chicken broth
1 stalk celery, sliced
1 1/2 cups (375ml) cooked, chopped chicken
1 cup (250ml) wide egg noodles
1/8 tsp (.5ml) ground pepper
2 cups (500ml) frozen mixed vegetables
1 tbsp (15ml) chopped fresh parsley

Pour chicken broth into a saucepan.Add celery and bring to a boil over medium heat.Stir in chicken, noodles and pepper; cook for 10 minutes, stirring occasionally.Add frozen vegetables and cook for another 5 minutes.Sprinkle with parsley and serve immediately.

Chicken broth is also available in Thai and Chinese flavours.For an Asian inspired soup, use a flavoured broth, frozen stir fry vegetables and rice noodles.Rice noodles cook faster than egg noodles so add the rice noodles with the vegetables at the end.



C.B.C.
Shrove Tuesday
February 25th 2006
Basic Pancakes


1½ cups (375 ml) flour
3 Tbsp (45 ml) sugar
1½ tsp(7 ml) baking powder
½ tsp (2 ml) salt
1½ cups (375 ml) milk*
3 Tbsp (45 ml) melted butter
large eggs
½ tsp (2 ml) vanilla (optional)

Preheat griddle or fry pan.It is hot enough when a few drops of water dance on the surface. Sift together dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Pour the wet into the dry and gently whisk them together, mixing until just combined. If desired you may add one or more of the ingredients from the options list below. Spoon 1/3 cup batter onto the griddle for each pancake. Cook until top is speckled with bubbles and some have popped open. Turn and cook on the other side until lightly browned. Serve immediately or keep warm in a 200F (90C) oven. Serve with butter and maple syrup.

Makes: approximately 12 - 5" pancakes.


* If using buttermilk in basic recipe add ½ tsp. (2ml) baking soda, dissolved in the milk

Ingredient Options:

Add ½ cup(125 ml): raisins or other chopped dried fruit; frozen blueberries or raspberries; finely chopped toasted nuts; thinly sliced ripe banana; crumbled cooked bacon or ham ;shredded cheese; shredded toasted coconut; grated semi sweet chocolate

Buckwheat Pancakes or Waffles
1 ¼ cup (300ml) buckwheat flour
2 tsp (10 ml) baking powder
1 tbsp (15ml) sugar
½ tsp (2ml) salt
2 eggs
1 cup (250ml) milk
¼ cup (50ml) maple syrup
¼ cup (50 ml) oil

Sift dry ingredients together. Beat egg yolks with milk , syrup and oil. Stir into dry. Beat egg whites until stiff .fold into mixture. Make as above or using a waffle iron.

Makes: approx 12 pancakes or 6 waffles
C.B.C.
Heart Smart, Cooking with Lean Ground Beef
February 18th 2006

Meatloaf with Chickpeas

Adding chickpeas to traditional meatloaf reduces the fat and the cost as well as adding as interesting flavour.


Meatloaf
1 large onion, chopped
3 cloves garlic, chopped
1 lb(500g) extra lean or lean ground beef
2 cups (500ml)* cooked chickpeas, finely chopped or pureed in a food processor
3/4 cup (175 ml) whole wheat or regular bread crumbs
1 egg
1/2 cup (125ml) chili sauce or ketchup
2 tbsp (25ml) Dijon mustard
1 1/2 tsp (7ml) Worcestershire Sauce
1 tsp (5ml) hot pepper sauce
1 tsp (5ml) cumin
1/2 tsp (2ml) salt
1/2 tsp (2ml) pepper
2 tbsp (25ml) chopped fresh parsley

(*Or use 19oz (540ml) can chickpeas, drained and rinsed)


Topping

2 tbsp (25ml) chili sauce or ketchup
1 tbsp (15ml) Dijon mustard

Preheat oven to 350 ºF (180ºC).In a food processor, puree onion and garlic ( or finely chop by hand).In alarge bowl combine all meatloaf ingredients. Knead together lightly. Transfer to a 9x5 (2L) loaf pan and smooth top. Cover with foil and bake fro 45 minutes until thermometer inserted into middle reads 160ºF (71ºC). To prepare topping, combine ingredients; spear over loaf. Bake uncovered for 30 minutes longer.


Makes: 6 servings



For more lean beef recipes visitor call 1-888-248-BEEF
Visit our website at click on consumer then on recipes to find the Manitoba Beef Buyers Guide.



C.B.C.
February 11th 2006
Valentines Day

Microwave Fudge

Goof proof and delicious

4 ½ cups (1125 m) Icing sugar, sifted
½ cup (125 ml) cocoa
¼ cup (50 ml) milk
1 tbsp (15 ml) vanilla
¼ tsp (1 ml) salt
¼ tsp (1 ml) cinnamon
½ cup (125 ml) butter
1 cup (250 ml) pecans optional

Grease 8"x8" (20cmx20 cm) square pan. Set aside. Combine first 6 ingredients in a 2-qt (2 L) bowl , stirring gently. Add butter and microwave, uncovered on high (H) for 2-3 minutes or until thoroughly heated. Stir until smooth. Stir in pecans. Pour mixture into prepared dish. Refrigerate until firm; cut into squares.

Makes: 48 - 1" squares
Honey Brownies
1/4 cup (50 ml) butter
3/4 cup (180ml) honey
1 egg
1 tsp(5ml) vanilla
½ cup (125ml) flour
1 tsp (5ml) baking powder
½ tsp (2ml) salt
4 tbsp (60ml) cocoa
½ cup (125ml) chopped nuts

Cream together butter and honey.Beat in egg and vanilla.Stir in flour, baking powder, salt and cocoa.Stir in nuts.Pour batter into greased 9" x 9" pan.Bake at 325 F for about 30-35 minutes.Cut into bars when cool.

Makes: 24 - 2" squares


C.B.C.
Got Yogurt
February 4th 2006

Raspberry Yogurt Vinaigrette

2 (175 ml) containers plain yogurt
1 tbsp (15 ml) raspberry vinegar
2 tsp (10 ml) olive oil
2 tbsp (25 ml) freshly grated Parmesan cheese
2 cloves garlic minced
salt and pepper
pinch Cayenne
1 tsp (5 ml) favourite dry herb: dill, parsley. basil, thyme or other


Combine all ingredients. Makes: about 1 1/3 cups (350 ml)


Yogurt Hollandaise
To make Béarnaise add a pinch of tarragon


¾ cup (175ml) plain yogurt
2 tsp (10ml) lemon juice
3 egg yolks
½ tsp (2ml) Dijon mustard
¼ tsp (1ml) salt
¼ tsp (1ml) sugar
pinch pepper
dash hot sauce

Whisk together and cook over simmering water in a double boiler.

Yogurt and Gold Fish

In a dish of blueberry yogurt place some gold fish crackers to swim.

Yogurt Parfait

Layer yogurt, granola and fresh fruit in a tall parfait glass. Top with a whole strawberry and a few blueberries or some other fruit.

For more delightful dairy recipes log onto Dairy Farmers of Manitoba ( www.milk.mb.ca ) or call 204-488-6455.

C.B.C.
Chinese New Year
January 28th 2006


Chinese Pork Appetizer

2 Manitoba pork tenderloins
1 tsp (5ml) minced, fresh ginger
1/3 cup (75 ml) soy sauce
1 clove garlic minced
4 tsp (20 ml) sherry
3 tbsp (45ml) dry mustard
2 tbsp (25ml) honey
1-2 tbsp (15-25ml) water


Trim any fat or loose bits from the tenderloins. Combine soy sauce, sherry, honey, ginger and garlic in a zip lock bag. Add tenderloins. Seal and marinate in refrigerator 8-24 hours, turning occasionally. Remove pork from marinade. Place pork on a rack in a baking pan; cover loosely with foil. Roast at 325ºF (160ºC) for 20 minutes. Brush with marinade. Bake uncovered about 30 minutes more. Cool and slice thinly. In a small bowl combine dry mustard and water. Serve as dip with sliced pork.

Makes: approx 50 slices


Courtesy Manitoba Pork for more recipes call 237-7447

Oriental Roast Chicken
3 lbs (1.36 kg) whole Manitoba chicken
1 tsp (5 ml) dry mustard
½ cup (125 ml) soy sauce
½ tsp (2ml) dry ginger
¼ cup (50 ml) lemon juice
1clove garlic, minced
2 tbsp (25ml) liquid honey
¼ tsp (1 ml) pepper
2 tsp (10 ml) sesame oil

Vertical chicken roaster*


Remove the top rack from the oven. Preheat oven to 350ºF (176ºC). Remove giblets and neck from chicken and discard. Rinse inside and out and pat dry with paper towels. Discard paper towels.
Combine soy, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper in a large zip lock bag. Put chicken in bag, seal squeezing out as much air as possible. Gently turn the bag so the marinade coats the entire chicken. Set bag in a bowl in the refrigerator and refrigerate over night. If possible turn the bag occasionally.

Remove chicken from the marinade and set it on the vertical roaster. Cover loosely with a tent of foil. Pour the remaining marinade into a saucepan and boil for 5 minutes. Roast, basting occasionally with the marinade, until a thermometer inserted into the thigh reads 180F/83C (approx: 1 hour and 30 minutes) the juices should be clear and the meat should look juicy but not pink. The skin will be coffee coloured. Remove from oven and let stand before carving. Serve with steamed rice and stir fried vegetables.


Makes: 4-6 Servings. * use an empty beer or pop can or cook conventionally on a rack.

Courtesy Manitoba Chicken Producers.



CBC
January 21st, 2006
Australia Day / Damper Bread /Anzacs


Damper Bread


Australian bush bread is like Canadian bannock and was originally made by the hobos known as swagger men. They would enjoy this bread with tea made in a billycan over an open fire. This is an indoor version.

2 cups (500 ml) flour
4 tsp. (20 ml) baking powder
½ tsp. (2 ml) salt
1 cup (250 ml) milk


Preheat the oven to 375 F (190 C). Grease a cookie sheet. Sift the flour, baking powder and salt into a bowl. Add the milk and stir until you have soft dough. Form the dough into a big ball and place it on the cookie sheet. Bake 30 -35 minutes, or until the bread sounds hollow when tapped. Serve with butter, jam or corn syrup.

Anzac Biscuits (Cookies)

Anzac is an acronym for the Australia New Zealand Army Corp. The first dictionary I looked in connected the use of the word to the First World War and Gallipoli. So we might assume these biscuits were sent to the soldiers as a taste of home. Still billed as Australian comfort food, these cookies were also made with molasses.


1 cup (250 ml) flour
1 cup (250 ml) rolled oats, uncooked
1 cup (250 ml) desiccated coconut
1 cup (250ml) brown sugar
½ cup (125ml) butter
3 tbsp (45 ml) corn syrup (or honey)
1 tsp (5ml) baking soda
2 tbsp (25ml) boiling water


Preheat oven to 350ºF (180ºC). Combine flour, oats, coconut and sugar. Melt butter and syrup or honey over low heat. Mix baking soda with water, add to butter. Let cool slightly.

Pour into dry ingredients and mix well. Place balls or dollops about the size of a walnut shell on a cookie sheet, leaving space forsome spreading. Bake for 15 minutes. Cool on a rack and seal in an air tight container. Makes: 3 ½ doz




C.B.C.
Banana Canola Lunch Box Treat
January 14th 2006

Banana Chocolate Lunch Box Treat

2 cups (500ml) flour, sifted
2 tbsp (25ml) cocoa
1 tsp (5ml) baking soda
½ tsp (2ml) salt
¾ cup (175ml) mashed, very ripe bananas
¾ cup (175 ml) buttermilk*
2/3 cup (150 ml) brown sugar, firmly packed
¼ cup (50 ml) dark corn syrup
3 tbsp (45ml) Canola oil
1 tbsp (15ml) vanilla
2 tbsp (25ml) finely chopped walnuts or pecans (optional)


Preheat oven to 400ºF (200º C). In a large bowl, whisk together flour, cocoa, baking soda and salt. In a separate bowl, whisk together mashed bananas, buttermilk brown sugar, corn syrup, Canola oil and vanilla. Make a well in the centre of the dry ingredients and add the banana mixture. Mix just until the dry ingredients are moistened. Lightly oil a 9"x9" (23 x23) baking pan. Spread batter into the prepared pan, sprinkle nuts on top. Bake 20 minutes or until a pick inserted into the cake comes out clean. Let cool in the pan.

* If you don't have buttermilk, mix ¾ cup of skim or 1% milk with 4 tsp of lemon juice or white vinegar and let stand fro 10-15 minutes.


Makes: 12 servings

(Nutrition Facts -per serving  Calories:188; Carbohydrates: 35.3gms; Protein:2.5 gms; Fibre:0.6gms; Total fat: 4.3 gms; Sodium: 137 mg.)

Heart Smart recipes from: Quick and Healthy recipes the whole family can enjoy.


For more information on canola and canola recipes log onto the Manitoba Canola Growers Association website atwww.mcgacanoala.orgor call ( 204) 982-2107



C.B.C.
Carrots
January 7th 2006


Thai Carrot Salad


Chili Vinaigrette


4 tbsp (60 ml) rice vinegar
3 tbsp (45ml) fresh lime juice
1 tbsp (15ml) fresh orange juice
1 tbsp (15ml) grated orange rind
1 tbsp (15ml) chopped cilantro
3 tbsp (45ml) pure maple syrup
1/8tsp (.5ml) red pepper flakes

Combine all vinaigrette ingredients in a blender adding the chili flakes last to taste. Use half the dressing for the salad. Will keep for up to a week refrigerated

Salad

3 cups (750 ml) grated Manitoba carrots
1 cup (250 ml) chopped peanuts
finely chopped fresh mint

Toss the carrots with half the dressing and allow to marinate for 15- 20 minutes. Toss with peanuts and garnish with chopped mint just before serving.

Makes 4 Servings

Moroccan Carrot Salad

3 cups (750ml) Manitoba carrot slices ¼"(6cm) x 3" (7.5cm)
1 tsp (5ml) salt
1 tsp (5ml) cumin
1 tsp (5ml) paprika
¼ tsp (1ml) white pepper
¼ tsp (1ml) red pepper flakes (optional)
2 tbsp (25ml) canola oil
1 clove garlic, minced
1 lemon, squeezed for juice
1 tbsp (15ml) flat leaf parsley

Drop carrots in boiling salted water and cook until soft but still firm. Drain and cool. Toss with remaining ingredients chill before serving.

Makes 4 servings




C.B.C.
New Year's Appetizers
December 31st 2005




Turkey Cheeseball

1 ½ cups (375ml)cooked turkey, chopped
¼ cup (50 ml) chopped walnuts or pecans
¼ cup (50 ml) dry onion soup mix
½ tsp (2ml) garlic powder
½ tsp (2ml) tarragon
½ tsp (2ml) pepper
½ tsp (2ml) thyme
1pkge 8oz/250glow fat cream cheese, softened
¼ cup (50 ml) low fat mayonnaise
1/3 cup (75ml) fresh parsley, chopped


additional chopped parsley or nuts for garnish


In a blender or food processor, blend turkey with nuts and seasonings. Add cream cheese and remaining ingredients; process until smooth. Wrap in waxed paper and refrigerate 1-2 hours. When firm shape into a ball and roll in more chopped parsley or nuts if desired.

Serve with crackers and apple wedges.


Brandied Cheese
8oz (250g) old cheddar, grated
¼ cup (50ml) butter
¼ cup (50 ml) brandy

nutmeg to taste
cayenne to taste

In a food processor combine all ingredients. Transfer to a serving dish, cover and refrigerate. The mixture can be shaped after chilling if desired. Aging improves flavour.




C.B.C.
Milk Calendar
December 17th 2005

Velvety Chocolate Cheesecake Squares
2 ¼ cups (550 ml) chocolate cookie crumbs
1/3 cup (75ml) butter
¼ cup (50ml) corn syrup
¾ cup (175 ml) semi sweet chocolate chips
¼ cup (50 ml) cocoa powder
1 ¼ cups (300ml) milk
2 pkges (each 8oz/250 g) light or regular cream cheese, softened
1 cup (250 ml) sugar
2 eggs

Preheat over not 350ºF (160ºC). Line a 13"x9"(3L) metal baking pan with foil leaving 2"(5cm) overhang on each end. In a bowl, combine chocolate crumbs, butter and corn syrup until blended; press into prepared pan. Bake for about 10 minutes or until puffed and bubbling. Set aside. Meanwhile in a microwave-safe bowl microwave* chocolate chips for 1-2 minutes on Medium (M), stirring twice until chips are melted. Set aside. In a separate bowl, whisk together cornstarch and cocoa; gradually whisk in milk until blended. Set aside. In a large bowl using a mixer, beat cream cheese with sugar until smooth. Beat in eggs, one at a time, just until blended. Beat in milk mixture, then melted chocolate until blended. Pour over baked crust. Bake for 40-45 minutes or until the edges are puffed and centre has a slight jiggle. Let cool completely in pan on rack. Refrigerate until cold, at least 2 hours or up to days. Remove from pan using foil overhang as handles. Cut into squares using a hot knife.



* Instead of microwave the chips can be melted by placing in a heat proof bowl set over a saucepan of hot not boiling water, and gently heat until the chips are melted.


Mocha Latte Variation: Add 1 tbsp (15ml) instant coffee granules dissolved in 2 tsp (10ml) vanilla with milk and cocoa.


Serving Suggestion:Just before serving whip 1 cup (250ml) whipping cream with 1 tbsp (15ml) icing sugar to soft peaks. Dollop on top of squares and serve sprinkled with a sprinkle of coca powder or cinnamon.



Give a Gift of Manitoba Food



December 10th 2005


A Recipe for Great Gift Giving of Manitoba Food
A Sampling of Sources


Forks Market

Human Bean at the Forks

www.luckydogbiscuits.com Lucky Dog Biscuits. For discerning dog lovers; many flavours.

Mc Garva International Inc. Shortbread - Like real Scottish shortbread
Raven Creek Farms Honey
Yummy Stuff maple syrup McCreary
Wild West Seasonings - Caesar Mix


Fenton's Gourmet Foods - Cheese Shop
www.bothwellcheese.com Bothwell Cheese - variety

Sweet Truth Candy
Miinan Wild Blueberry syrup, jam and herbal tea
Wild Rice
Winnipeg Cream Cheese

Fenton's Wine Merchants

D.D.Leobard Fruit wines
Rigby Orchards


Craft Cupboard
Danish Mermaid Ltd.Sweet treats handmade chocolates and candy

Festiva Salsa
Flanders Belgian Waffle Cookie
McGarva's Shortbread
Miinan blueberry products

Tasty Tidbits:Mixes-Chocolate Chip Cookies and Italian Herb Beer Bread in firm peaked cardboard box with mixing spoon and bow; Seasoning mixes in packets and small jars


Agri Food Store

Organic Flaxseed
Wittmann's Gourmet Honey Butter and Strawberry Honey Butter
Popcorn Pizazz
Scott's Hill Apiary Honey




Vic's Fruit Market and Deli - A-1038 Pembina Hwy
Bothwell cheese including gift boxes and gourmet varieties
Crampton's Jams
Eidse Family Farms Soup Mixes & Smoked Farmers Sausage
Glenlochar Kitchens Soup Mix
Graham's Groves Pies
Greetalia Dill Sauce
La Cocina Taco Chips
Lois's Hot Sweet Mustard
Morden's Chocolates
Nature's Pasta
Nutty Club
Prairie Honey
Prairie Lane Saskatoon Berry products
Saskatoon Nectar
Vita eggs
Wild Rice



The Market 520 - 520 Academy Road

Bess Dressed Pink Poppy Seed Dressing
Bothwell cheeses
Devil's Creek Herb and Berry Basil
John Russell Flavoured Honeys
Kraves Clodhoppers
Lois's Hot Sweet Mustard
Morden's Candy
Nature's Pasta
Nutty Club
Wellington's Tea and Coffee


Gift Baskets


All the above stores do gift baskets


Elman's Kosher Deli Foods offers a gift basket called Jars of Joy with pickles, sauerkraut, horseradish, pickled garlic and Herring fillets in Wine phone: 586-8485 or ask where you shop.


Other stores to check out:

Piazza De Nardi, De Luca's, Stephen's and Andrews, Bread and Circuses, Harry's Foods…Double D's Cheesecakes -24 different flavours plus seasonal Egg Nog, Mandarin Orange, Turtle and Candy Cane. And for those who can't decide the variety pack with 14 different flavours. Available: 468B St Annes Road drop in or phone to order 257-6502.Also can be preordered from: Java Express Portage & Cavalier or The Gourmet Cup in TD Centre downtown or in Winnipeg Square.


Del's Specialty Meats for Tortiere, voyager pie, sugar pie and other treats call 1-888-285-3357 for the location nearest to you.(Wpg: Hoffman's all locations, Paladin, Millers Meats, De Lucas,The Bay, Provencher IGA, Fredettes, Langevans, Quick Starr, Dakota Family Foods, Super A on St. Marys, Roblin Choice Meats, Dycks- St.Norbert, Co-ops in Labroquierie, Portage, Miami, Morden, Sunvalley, Jeanson in Lorette, Mariappolis Lucky Dollar, St. Claude Food town



_______________________________________



C.B.C. Gifts in a Jar
December 3rd 2005
Christmas Bean Soup


Layered Bean Soup Mix


In a 1 qt/L clear gift jar layer in order ½ cup (125ml) EACH:


Kidney beans, split yellow beans, black (or white pea )beans, red lentils, small red beans, split green peas.


Seasoning Mix:



Top* the beans with a very small plastic bag or a piece of plastic wrap large enough to make a pouch containing:



½ tsp (2ml) EACH black pepper, garlic powder, celery seed
1 tsp (5ml) EACH pepper flakes, parsley flakes,
1 ½ tsp (7ml) salt
2 tsp (10ml) EACH dried minced onion, chicken bullion granules
4 Tbsp (60 ml) brown sugar


*the pouch of spices can also be tied to the neck of the jar

Also attach to the neck of the jar the directions.



Christmas Bean Soup


Jar of beans
1- 28 oz (798ml) can chopped tomatoes
Seasoning Mix
Rinse beans and place in a large Dutch oven.
Cover with boiling water, cover and let soak overnight.
Drain and return to pot. Add 6 cups (1 ½ L) water, cover
and bring to boil. Reduce to simmer and cook another
½ hour until the beans are tender. Add tomatoes
and seasoning mix. Uncover and continue to simmer
1 hour longer. Makes: 10 cups of soup.
Minestrone Soup in a Jar




Layered Soup Mix

In a 1/2 qt/500ml clear gift jar layer in order:
¼ cup (50 ml) EACH red lentils, green split peas, quick cooking barl ey
1/3 cup (80 ml) beef, chicken or vegetable bouillon granules
2 tbsp (25ml) EACH parsley flakes and onion flakes
Spices:1 tsp (5ml) thyme; ½ tsp (2ml) EACH thyme and pepper
¼ cup (50ml) alphabet macaroni (in a little bag or separated with a layer of plastic wrap.


Attach the direction to the neck of the jar.


Minestrone Soup


Layered Soup Mix
1- 28 oz (798ml) can chopped tomatoes
2 carrots
2-4 chopped potatoes
2 cups (500ml) chopped cabbage (optional)
Remove package of alphabet macaroni. In a very large saucepan
combine 10 cups ( 2 ½ L) water, tomatoes and soup mix Bring to boil,
reduce heat, cover and simmer ½ hour.Then add vegetables and
macaroni and cook ½ hour longer. Makes: 12 cups
Pulse Canada website:www.pulsecanada.com


Egg Nog
November 26th 2005
Home Made Eggnog


6 eggs
¼ cup (50ml) sugar
¼ tsp (1ml) salt
4 cups (1L) milk
1 tsp (5ml) vanilla
¼ cup (50 ml) brandy, rum or other spirit optional



In a large saucepan whip together eggs, sugar and salt with 2 cups (500ml) of the milk. Cook over low heat, stirring constantly until the mixture is thick enough to coat a spoon with a thin film and reaches at 160ºF (70ºC), Remove from heat. Stir in remaining milk and optional spirits. Cover and refrigerate several hours or overnight.



Makes: 12-1/2 (125ml) servings


Garnishes: whipped cream, chocolate curls, cinnamon or peppermint sticks, grating of nutmeg or sprinkling of cinnamon





Eggnog Muffins


4 cups (1 L) flour
2 tbsp (25ml) baking powder
1 tsp (5ml) salt
1 1/3 cup (330ml) sugar
2 eggs
2/3 cup (160 ml) canola oil
1 ½ cup (375 ml) eggnog
½ cup (125ml) milk OR half milk ½ rum OR all rum OR more eggnog
1 tsp (5ml) nutmeg


Preheat oven to 350ºF (175ºC). In a large bowl sift together dry ingredients. Stir in eggs, oil, eggnog and milk/ rum. Fill greased muffin pans and sprinkle with nutmeg. Bake 20 minutes or until done.


Makes: 24 small muffins




C.B.C.
Egg Calendar
November 19th 2005




Eggs in a Tomato
1 large tomato
salt and pepper to taste
2 eggs
¼ tsp (1ml) Italian seasoning




Cut off a thick slice about ½ inch(1cm), at the stem end of the tomato; set slice aside. Scoop out seeds and centre pulp. Season with salt and pepper. Place tomato upside down on paper towel to drain about 5 minutes. Place tomato upright in a small microwave-safe bowl.

Break eggs into tomato and pierce the yolks with a fork. Sprinkle with Italian seasoning and place top slice on top. Microwave on MEDIUM-HIGH(MH) or 70% for 3 minutes and 45 seconds or until egg is almost cooked. Let stand 2 minutes.



Makes: 1 serving



Basic Microwave Baked Eggs



# Eggs Container Power Cooking Time
1  1-10 oz (300ml) custard cup
      Med. High (75%) 30-45 sec.
2  2-10oz (300ml) custard cups" 45sec -1 ½ min
4  4-10oz (300ml) custard cups" 1 ¾ - 2 ½ min



For each egg, butter a custard cup. Place base ingredients* in a cup if desired; microwave until heated through. Make an indentation and break an egg into it. Pierce the yolk gently with a fork to puncture the membrane only. Cover with plastic wrap. Microwave at 75% power. If you hear a slight popping sound, you may be over baking. Rely more on standing time to complete the cooking process. Add toppings** if desired. Let stand 1-2 minutes before serving.


*Suggested base ingredients: corned beef hash, spinach seasoned with lemon and nutmeg, ratatouille, spaghetti sauce, tuna, seafood.


**Suggested Toppings: grated cheese, crumbled bacon, finely chopped pepperoni or cooked sausage,


For more delicious egg recipes contact:
Manitoba Egg Producers;


18-5 Scurfield Blvd. Winnipeg MB R3Y 1G3

Phone: 204-488-488
Web: www.mbegg.mb.ca




C.B.C.
November 12th 2005
Foods of War - Potatoes

Mashed Potatoes - The Ultimate Comfort Food



Cook peeled or unpeeled scrubbed potatoes (peels left on mashed potatoes is trendy right now), cut in quarters, cook, covered in boiling salted water for approximately 20 minutes or until tender when pierced with a fork. Turn off the heat.



Drain water and place the potatoes back on the stove to dry the potatoes and evaporate any residual water. Mash potatoes with a potato masher for best results. A mixer will tend to break down the starch and give you a gummy mashed potato rather than a fluffy product. You can serve them at this point or mash in some additional liquid and butter or margarine.


You can add other ingredients like: Milk, cream, sour cream, yogurt, chicken broth, white wine

Butter, margarine, seasoned oils, grated cheddar, parmesan, cream cheese or other cheeses.


Sautéed onions, chopped green onions or chives, sautéed, roasted or minced garlic or herbs like rosemary, thyme, dill, oregano, basil.You can also add delicious spices to your mashed potatoes:

nutmeg, mace,and ginger.



There are some other vegetables like rutabaga, carrots, cabbage (Colcannon -is an Irish dish of mashed potatoes and cabbage seasoned with butter) that taste good with your potatoes.



Mashed Potato Casserole



4 large potatoes, peeled and cut into eighths
4 cups (1L) shredded cabbage
2 tbsp (25ml) butter
4 oz (125g) cream cheese
1 tsp (5ml) mixed herbs or a pinch of mace
salt and pepper to taste
½ cup (125ml) green onions, thinly sliced
1 cup (250 ml) cheddar



Preheat oven to 350F (175C). Cook potatoes as above. Meanwhile cook cabbage separately in boiling salted water for about 6 minutes. Drain. Mash potatoes with butter, cream cheese using a potato masher. Add salt, pepper and herbs or mace. Fold in cabbage and green onions. Transfer to a greased casserole dish. Sprinkle cheese on top and bake for 30 minutes until cheese is browned.



Makes: 4-6 Servings





C.B.C.
November 5th 2005
Butter


Flavoured Butters



Can be used as a spread or a substitute for a sauce


Cinnamon Honey Butter

½ cup (125ml) butter
2 tbsp (25ml) honey
1 tsp (5ml) cinnamon
½ tsp (2ml) vanilla
¼ cup (50 ml) brown sugar
Honey Orange Butter
½ cup (125ml) butter
¼ cup (50 ml) honey
2 tbsp (25ml) marmalade (could also use different kinds of jam or fresh fruit mashed)
Mix until blended. Spread on coffee cake, bagels or toast


Horseradish Butter
½ cup (125 ml) butter
¼ cup (50 ml) horseradish
2 tbsp (25ml) snipped fresh chives


Blend butter and horseradish. Stir in chives. Use with steak or roast beef or as a base for on savory canapés.



Dill Butter

½ cup (125ml) butter
1 tbsp (15ml) snipped fresh dill
1 tsp (5ml) fresh lemon juice
dash Tabasco

Combine and serve as a sauce with fish.


Garlic and Herb Butter

½ cup (125ml) butter
1 large clove of garlic, minced
2 tbsp (25ml) chopped parsley
1 tbsp (15ml) chopped other herbs (thyme, oregano &/or rosemary)

Combine and serve on steak





October 29th 2005
Halloween Pumpkins/Celiac Awareness Month

Impossible Pumpkin Pie

¾ cup (180ml) sugar
½ cup (125ml) gluten free baking mix or biscuit mix
2 tbsp (25ml) butter
1 can (14oz/385ml) evaporated milk
2 tsp (10 ml) gluten free vanilla
2 eggs
1 ½ cups (375ml) pureed pumpkin (or 1 can14oz/398ml)
1 tsp (5ml) cinnamon
½ tsp (2ml) ginger
¼ tsp (1ml) nutmeg
1/8 tsp (.5ml) cloves



Preheat oven to 350F (175ºC). Combine all ingredients in a blender and blend until smooth. Pour into a greased 9-10" (22cm-25cm) deep pie plate. Bake until a knife inserted into the centre comes out clean, checking at 45 minutes.

Options: add ¾ cup (180 ml) chopped pecans just before pouring into the pan. Serve topped with whipped cream.

Makes 8 servings


For more information

Canadian Celiac Association log onto:www.celiac.ca


Winnipeg sources for gluten free products:

Meyers Drugs Ltd ; 483 William Ave, 943-1466 www.meyers.com
Lorenzo's Specialty Foods; 1060 St. Mary's St Vital 253-1300





October 22, 2005
Hummus

2 cloves garlic, minced
2 cups (500ml) cooked chick peas, pinto or white navy beans
drained (or 1-19oz/540 ml can)
¼ cup (50 ml) peanut butter
¼ cup (50ml) lemon juice
2 tbsp (25ml) water
1 tsp (5ml) cumin

In a food processor combine all ingredients and process until smooth. Spread on toast, mini pitas or crackers.

Makes: 2 cups (500ml)
Creamy White Bean Spread
1 can (19oz/540 ml) white beans, drained and rinsed
2 tbsp (15ml) lemon juice
1 tsp (5ml) canola oil
1 tsp (5ml) dried thyme
1 tsp (5ml) dried basil
1 tsp (5ml) dried oregano
salt and pepper to taste
1 tsp (5ml) capers (optional)


Combine all ingredients except salt and pepper and capers in a food processor. Process until smooth and season to taste. Stir in optional capers if desired. Spread on toast, mini pitas or crackers.



Makes: 2 cups (500ml)

To Cook Dried Beans:  Rinse with water and remove any foreign matter.


Quick soak:Place in a saucepan and add water to cover by two inches.Bring to a boil, reduce heat and simmer for two minutes.Remove from heat, cover and let stand for at least one hour.Drain and rinse.






C.B.C.
August 13th 2005
Corn


Cooking Corn Basics


Boiling:
Remove husks and silk.Drop ears into plenty of rapidly boiling unsalted water.(1 tsp. sugar may be added if desired.)Cook 3 to 4 minutes for young corn, 5 to 7 minutes for more mature cobs.Remove from water at once as corn becomes soggy-tasting if left soaking.


Microwaving

With husks:Peel back husks and remove silk.Spread corn with soft butter, if desired.Replace husks and secure with string or rubber band.Place in oven about ½" apart and microwave with full power, turning several times during cooking.If microwaving four cobs:, re-arrange half way through cooking so that cobs in the centre are moved to outside.2 cobs - 7 to 8 minutes; 4 cobs - 10 to 11 minutes.To serve, pull back husks and snip off.


Without husks:Place husked corn in shallow baking dish leaving at least ½" between cobs.Add 1 Tbsp. water and cover dish. Microwave with full power: 2 cobs - 3 to 5 minutes; 4 cobs - 5 to 7 minutes. Let stand, covered, 5 minutes before serving.


Barbecuing

With husks:Remove large outer husks, turn back inner husks, and remove silk.Spread with soft butter or margarine and pull husks back over corn.Wrap each ear in heavy foil, twisting ends to seal.Roast directly on medium coals for 10 to 15 minutes, turning once.To serve, pull back husks and snip off.

Without husks:Remove husks and silk.Place each ear on heavy foil.Add 1 Tbsp. butter or margarine and 1 Tbsp. water, plus pinch of herbs if desired.Wrap securely, twisting ends to seal.Roast directly on coals for 10 to 15 minutes or on grill for 15 to 20 minutes, turning once.

Corn Country Method: Remove silk. Leave husks in place. Soak corn 3-4 hours. The longer the better. Barbecue until husks are charred or bake at 475F for 20 -25 minutes.




Fresh Corn Cakes

4 ears fresh cooked Manitoba corn
2 cup (500ml) flour
2 tbsp (25ml) sugar
2 tsp (10ml) baking powder
1 ½ tsp (7ml) salt
dash pepper
3 eggs, beaten

1 cup (250 ml) milk
2 tbsp (25ml) butter
canola oil



Cut kernels from cob; scrape cobs with spoon (approx: 2 1/2 cups). In a large bowl combine flour, sugar, baking powder, salt and pepper. Stir in corn. In a small bowl beat eggs then stir in milk and melted butter. Add liquid mixture to dry and stir until moistened. Heat oil in a skillet or griddle over medium high heat. When a drop of water dances on the surface drop corn mixture by spoonfuls onto the surface and spread as flat as you can to about 4". Cook about 2 minutes and flip. Press the corn cakes down and cook another 2 minutes. If cakes over browning reduce heat. Makes: 24 corncakes






C.B.C.
Green (or Yellow) Beans
August 6th 2005


Flavour Enhancers: dill, garlic, cumin, tarragon
Equivalents: 1 pound (500g) = approx 4 cups
Basic Cooking: drop prepared beans into boiling salted water for 3-5 minutes
Basic Freezing: blanch 1 minute in boiling water, plunge into ice water, dry and
pack in meal size portions
Nutrition: Good source of vitamin A and potassium. 40 calories /cup


Beans Potato and Tuna Salad


Cook extra beans and potatoes the night before to make this for a quick dinner the next night or as a great lunch idea.


1 lb (500g) fresh Manitoba green beans
1 tin tuna
4 cooked Manitoba new potatoes, peeled and diced
¼ cup (50 ml) thinly sliced onion
½ tsp (2ml) salt
¼ tsp (1ml) white pepper
¼ cup (50 ml) canola oil
3 tbsp (45ml) fresh lemon juice or white wine vinegar
1 tbsp (15ml) fresh dill, snipped or 1 tsp (5ml) dried



Remove ends and cut beans into 2" (5cm) pieces, or leave whole if small. Drop beans into a pot of boiling slated water and cook 3 minutes or until crisp tender. Run under cold water. Drain well. Add remaining ingredients.Chill and serve.


Makes 4 servings




Beans with Thyme and Cashew Nuts


1 lb (500 ml) Manitoba green beans, cooked (see above), cut in 2" pieces
2 tbsp (25 ml) canola oil
¼ cup (50 ml) cashew nuts
1 clove garlic, chopped
1 tbsp (15ml) chopped thyme

Heat oil in a frypan over medium heat . Add cashews and stir fry until they are golden brown. Remove from frypan, increase the heat. Add beans and garlic, stir fry until garlic begins to brown. Toss with cashews and thyme. Serve warm.

Makes: 4 servings.




C.B.C.
July 30th 2005
Pickerel/Icelandic Festival


Pan Fried Pickerel with Rainbow Salsa


Recipe adapted from Paul Terpstra, a chef at Via Rail in Winnipeg who tries to incorporate Canadian regional foods for our train travelers.



4 pickerel fillets
2 tbsp (25ml) seasoned flour (add salt and pepper or seasoning salt)


butter


Dredge pickerel fillets in seasoned flour. Heat pan over med heat. Add butter and fry for 2 minutes, turn and finish cooking. Serve with Rainbow Salsa or Icelandic Cocktail Sauce. Makes 4 servings

Rainbow Salsa


1/2 EACH green, red and yellow pepper, small dice
1 Roma tomato, seeded and diced
2 tbsp (25ml) chopped parsley
1 tbsp (15ml) lime juice
zest of one lime
sea salt and coarse pepper to taste
Combine and refrigerate. Makes: approx 2 cups (500 ml).


Kokkteilsosa (Icelandic cocktail sauce)

Favoured condiment for French fries, fried or broiled chicken, hot dogs, grilled sausages and fried fish in Iceland.

1 cup (250 ml) sour cream (or half and half with mayonnaise)
3 tbsp (45 ml) ketchup
1 tsp (5ml) sweet mustard
1 small clove garlic, minced
Blend together. Makes approx 11/4 cups.


Kumenkaffi (Icelandic Caraway Coffee)

Brew good strong coffee adding some caraway seeds before brewing. Best if coffee and caraway are freshly ground. For the adult version add a bit of brennivin (it's like vodka).






C.B.C.
Saskatoons
July 23rd2005

U-Pick Strawberries, Raspberries and Saskatoons


Berry Hotlines:



Monday to Saturday til August 9th
Winnipeg 253-7425
Manitoba 1-877-332-3779


Saskatoon Sauce


Make your own for using on ice cream, plain yogurt, waffles, pancakes, cakes or in tart shells orbuy ready made Prairie Lane Saskatoons and Grahams Groves from local markets.


2 cups (500ml) saskatoons
¾ cup (180ml) sugar
1 cup (250 ml) water
¼ tsp (1ml) almond extract
2 tbsp (25ml) cornstarch
juice of 1 lemon



In a saucepan combine Saskatoons with water and bring to the boil. Simmer 5 minutes. Blend cornstarch and sugar add slowly to the Saskatoons and boil until thick and clear. Add almond extract and lemon juice. Cool.



Makes: 2 1/3 cups or 580ml


Quick Saskatoon Tarts

Easy for summer.In prepared tart shells spread a layer of soft cream cheese. Top with fresh berries or Saskatoon sauce. For garnish a dab of whipping cream or a twist of lemon rind.


Easy Mini Cheesecakes

Line 12 muffin tins with muffin papers and place a vanilla wafer in each. In a blender combine 2-250 ml pkges of cream cheese with 1 tsp(5ml) vanilla;1/2 cup (125ml) sugar; 2 eggs. Blend until smooth.Pour evenly over wafers. Bake at 325ºF (160ºC) for 25 minutes. When cool top with saskatoon topping.



Saskatoon Baking Tips

Never boil Saskatoons with sugar.Saskatoon skin will become tough.Add the sugar after a period of boiling or add boiled without sugar berries at the end of the recipe. Add something acidic like lemon juice or rhubarb to your recipes to bring out the nutty Saskatoon flavour.Almond extract will also bring out that delicious taste.


Do not thaw clean frozen berries before using in baked goods.




CBC
July 16th 2005
Manitoba New Potatoes

New Potatoes on the Barbeque

. . . . for each serving wrap 2 or 3 small scrubbed gourmet new potatoes or a larger new potato cut in quarters in foil with 1 tsp. (5 ml) butter, 1 tsp. (5 ml) chopped green onions, salt and pepper. Cook on grill 30-40 minutes.

New Potatoes from the Oven


3 tbsp (45 ml) canola oil
1 tsp (5ml) rosemary, thyme or oregano
1 clove garlic, minced
½ tsp (2ml) salt
1/8 tsp 9.5 ml) pepper
1½ lb (775 g) Manitoba new potatoes, cut in quarters
1medium onion cut in eighths


Preheat oven to 375ºF (190ºC). Can do in the BBQ if you are doing a roast. Line a baking sheet with foil and lightly oil. Combine oil, herb, garlic, salt and pepper. Toss with potatoes and onions. Spread evenly over pan and bake 45-60 minutes turning at least once. Cook until they are brown and crispy.


Makes: 4 Servings



Slender Potato Salad with Dill

1 cup (250 ml) low fat plain yogurt
1 cup (250 ml) low fat mayonnaise
2 tsp (10 ml) dill weed
2 cups (500ml) cubed cooked Manitoba new potatoes
1 cup (250ml) peeled and cubed Manitoba new cucumbers
½ cup (125ml) sliced celery
2-3 green onions, whites and greens, sliced
salt and pepper to taste


Combine yogurt, mayo and dill. Toss with remaining ingredients and chill for several hours before serving. Garnish with fresh dill or parsley.


Makes: 8 ½ (125ml) servings



Weekend Morning Show
Recipe- July 9, 2005



Roasted Mushroom Pizza


2 tbsp (25ml) olive oil
1 clove garlic, minced
1 tsp (5ml) dried basil
½ tsp (2ml) leaf oregano
½ small zucchini, cut into ¼ inch slices
½ red pepper, seeded, chopped
½ cup (125ml) thick red onion slices
3 cups (750ml) thickly sliced fresh mushrooms - any variety
1/3 cup (75ml) pizza sauce
1 - 12 inch pre-baked pizza crust
½ cup (125ml) grated old Cheddar cheese
½ cup (125ml) grated Mozzarella cheese
1 tbsp (15ml) grated Parmesan cheese

In small bowl, mix together oil, garlic, basil and oregano.Set aside.In large bowl, gently mix together zucchini, red pepper, red onion and mushrooms.Pour oil mixture over. Toss gently to coat.Arrange vegetables in single layer on lightly greased cookie sheet.Bake at 450F (230C) for 10 minutes.Spread pizza sauce over pizza crust.Top with roasted vegetables. Sprinkle with cheeses.Reduce oven temperature to 425F (220C).Bake at 425F (220C) for 7 - 10 minutes or until cheese is melted.Cut into 8 wedges.


Makes: 8 servings



This recipe from the Manitoba Division of the Canadian Mushroom Growers Association


Manitoba Chicken Producers





Poached Chicken and Fruit Salad with Mint Dressing
Recipe for July 2, 2005


Serves 2
2 Cooked boneless, skinless chicken breasts* 2


Salad

1/4 cup Celery, sliced 50 mL
1/2 cup Seedless grapes 125 mL
1/2 cup Pineapple slices, well drained 125 mL
Dressing
1 1/2 tbsp Low fat mayonnaise 17 mL
1 175 g container low fat plain yoghurt 1
2 tsp Lemon juice 10 mL
1/2 tsp Liquid honey 2 mL
1/8 tsp White pepper 0.5 mL
1 1/2 tsp Finely chopped fresh mint 7 mL


Cut chicken into bite sized pieces and put in bowl.Add celery, grapes and pineapple.Whisk together dressing ingredients and pour over chicken and fruit.Gently toss to mix then refrigerate until needed.Mound salad on lettuce leaves to serve.


*Use grilled chicken, or poached chicken.To poach, put raw chicken breasts in a sauce pan with a small onion cut in quarters, a small chopped carrot, a chopped stalk of celery and 4 peppercorns.Add just enough water to barely cover chicken breasts.Bring to a boil, then reduce heat and simmer for 30 minutes.Remove chicken breasts and let cool to room temperature.Discard vegetables and liquid.



From the recipe booklet "Cooking with Chicken - Volume 1"




CARROT DILL SOUP
June 25, 2005


1 medium yellow onion, peeled and finely chopped
2 tbsp (25ml) olive oil
5-6 medium carrots, peeled and thinly sliced
1 1/2 (7ml) salt
1/4 tsp (1ml) black pepper
3 tbsp (45ml) fresh dill, finely chopped


Over medium-low heat, sweat the onion in olive oil for 5-7 minutes, until wilted, but not browned.Add carrots, salt, pepper and stock.Cover, bring to a boil and simmer over low heat for 20 minutes, or until the carrots are tender.Pure the soup then add the fresh dill and heat 1-2 minutes.Serves: 4




FATHER'S DAY
JUNE 19, 2005


Potatoes with Cumin

(Have all ingredients ready when you start the frying)

4 potatoes (about 1 lb)
1 tsp (5ml) ground cumin
3 tbsp (45ml) olive or nut oil
½ tsp (2ml) cayenne pepper
½ tsp (2ml) cumin seeds
2 tbsp (25ml) finely chopped coriander (cilantro)
2 tsp (10ml) finely grated fresh ginger
1 tsp (5ml) salt
freshly ground black pepper


Cook the potatoes in boiling salted water until tender, then drain and leave to cool. Peel and cut into 2 cm (3/4 ") dice. Put the oil in a large frying pan, preferable non-stick and set it over me dium high heat. When it is very hot, put in the cumin seeds and fry for about 10 seconds. Put in the potatoes, ginger, salt, ground cumin, cayenne and black pepper. Stir and fry the potatoes for 10 minutes, mashing them slightly with the spatula. Sir in the coriander (cilantro) and serve.



Makes 4 servings



Mushroom and Pea Curry
(Have all ingredients ready when you start the frying)

4 Tbsp (60 ml) olive or groundnut oil
1 tsp (5ml) garam masala
½ tsp (2ml) cumin seeds
1 tbsp (15ml) tomato paste
1 tsp (5ml) chopped garlic
¾ tsp (4ml) salt
12 oz (350g) medium white mushrooms cut lengthways into quarters
1 cup (250ml) peas
2 tbs ( 25ml) finely chopped coriander( cilantro)
2 tsp (10 ml) finely grated ginger
1/1/4 cup (300ml) water
2 hot green chillies, chopped
2 tbsp ( 50ml) sour cream
1 tsp (5ml) ground coriander



Put the oil in a large frying pan, preferably non stick, and set it over a high heat. When it is hot put in the cumin seeds and let them sizzle for 10 seconds. Add the garlic, stir once and then add the mushrooms, ginger and chillies. Cook stirring, until the mushrooms turn silken. Put in the ground coriander and garam masala and stir for 30 seconds. Then add tomato puree, salt, peas, fresh coriander and water. Stir well and bring to a boil. Cover, turn heat to low and simmer gently for 5 minutes. Stir in sour cream.



Makes 4 servings




Tomato and Onion Cachumbar

Almost every Indian meal is served with a little salad

½ cup (125ml) 1/2 "/1 cm diced onion
3 tbsp (45ml) fresh lemon juice
2 cups (500ml) ½"/1cm dice tomatoes
1 ½ tsp (7ml) salt - or to taste
3 tbsp (45ml) finely chopped coriander
¼ -½ tsp (1-2 ml) cayenne pepper ( or to taste)


Put all ingredients into a bowl and mix well. Makes 4 servings

Recipes from Simple Indian Cooking by Madhur Jaffrey, BBC Books




C.B.C.
June 11th 2005
Rhubarb



Rhubarb Relish
Great with eggs and cold meats,


5 cups (1 ¼ L) chopped rhubarb
2 cups (500ml) chopped onion
4 cups (1L) brown sugar
1 tsp (5ml) allspice
1 tsp (5ml) cloves
1 tsp (5ml) cinnamon
1 tsp (5ml) ginger
½ tsp (2ml) cayenne
2 cups (500ml) vinegar
2 tbsp (25ml) salt



Combine in a large Dutch oven or saucepan and simmer until thick. Several hours. Pack in sterilized jars.



Makes: approx: 4 pints


Rhubarb Bars

Base:

1 cup (250 ml) flour
1/3 cup (80 ml) icing sugar
1/3 cup (80 ml) butter


Filling:

2 eggs
1 cup (250 ml) sugar
¼ cup (50 ml) flour
dash salt
1 tsp (5ml) vanilla
2 cups (500ml) sliced rhubarb



Preheat oven to 350°F (175°C).Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 9"x 9" (22cm x 22cm) pan. Bake 10 minutes. Blend together eggs, sugar, flour, salt and vanilla. Fold in rhubarb. Spread on crust and bake 35-40 minutes. Cool and cut into bars.






C.B.C.
Asparagus
June 4th 2005



Asparagus Preparation:

Snap stems, wash and blanch in lightly salted water for 3 minutes until crisp tender. Do not over cook. Or microwave, time will be determined by quantity approx: 4 minutes on High (H) for 1 pound




Chef's Secret
Save the tough ends and chop or put though blender adding just enough water or stock. This mixture can be strained into a small container for use in soups or to add more flavour to cream sauces or frozen for later us.


Asparagus Tortilla

4 tortillas
16 pre-cooked asparagus spears
¼ cup (50 ml) shredded Monterey Jack cheese
¼ cup (50 ml) shredded Cheddar cheese


Sprinkle each tortilla with a tablespoon of each cheese; lay on 4 spears of asparagus. Roll.

To grill :Brush lightly with oil and grill 3-5 minutes. Turn to brown on all sides and outside is crispy and cheese melted.

To Microwave: Place on plate, loosely cover and microwave 2 minutes on High (H).


Makes: 4 tortillas



Chicken and Asparagus Lasagna



1 tbsp (15ml) olive oil
zest of 1 lemon
2 lb (1kg) fresh asparagus
1 tsp (5ml) salt
1 lb (500g) boneless, chicken breasts
¼ tsp (1ml) pepper
¾ cup (175ml) butter or margarine
1lb (500g) 1% cottage cheese
¾ cup (175ml) flour
2 cups (500ml) finely grated Mozzarella
3½ cups (875ml) hot skim milk
½ cup (125ml) grated Parmesan cheese
1 cup (250 ml) white wine
12 oven ready lasagna noodles


Preheat oven to 400ºF (200ºC).Slice chicken into 1" strips. Place chicken strips and asparagus on a rack on a baking sheet. Brush with olive oil and roast for 15 minutes or until thermometer inserted into thickest part reads 170ºF(76ºC). Remove from oven; cool and chop.

Melt butter in a large saucepan over medium heat; whisk in flour. Stir cook for about 3 minutes. Whisk in hot milk and wine; bring to boil, stirring constantly. Reduce heat and cook until thickened (about 10 minutes). Add lemon zest, salt, pepper and cottage cheese; blend well.


In the bottom of a 9x 13 (22x33 cm) pans, pour ¼ of the sauce. Top with 4 noodles, half the chicken asparagus, half the mozzarella and more sauce. Repeat with 4 more noodles, remaining chicken and asparagus, Mozzarella and more sauce. Finish with remaining noodles and sauce and sprinkle with Parmesan cheese.



Bake for 30 minutes at 400ºF (200ºC). Let stand for 15 minutes before serving.



Makes: 8-10 servings



Courtesy Manitoba Chicken Producers





C.B.C.
Asian Heritage Month - Buckwheat
May 28th 2004



Preparation tips (for those who have noodles with Japanese instructions)



Add noodles a few at a time to boiling salted water. To prevent noodles from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cook for 8-10 minutes, then drain and rinse with cold water to stop cooking. Add to soups and stir-fries, or toss with sautéed kale, Boc Choy or mushrooms.


Ginger Orange Soba Toss


1/3 cup (75ml) orange juice
2 tsp (10 ml) honey
1 tbsp (15ml) rice wine vinegar
1 tsp (5ml) sesame oil
1 tbsp (15ml) low sodium soy sauce
1 tsp (5ml) minced fresh ginger
2 cups (500ml) cooked soba noodles
1 cup (250 ml) bean sprouts
½ (125ml) sliced green onions


In a bowl whisk together first 6 ingredients. Toss with remaining.


Makes 4 servings



Peanut Soba Toss


4 tbsp (60 ml) peanut butter
1 tbsp (15ml) soy sauce
2 tbsp (25ml) honey
2 tbsp (25ml) water
1 clove garlic, minced
½ tbsp (7ml) rice wine vinegar
crushed red pepper flakes to taste
2 cups (500ml) cooked soba noodles
½ cup (125ml) red pepper strips
½ cup (125ml) julienned carrots
2 green onions, sliced
½ cup (125ml) peanuts

In a bowl whisk together first 7 ingredients. Toss with remaining ingredients except peanuts. Chill for at least 30 minutes. Toss with peanuts and serve.



Makes: 4 Servings



Salads can have shredded cabbage, Bok Choy or water chestnuts added and for a heartier salad - shrimp, cooked pork or chicken strips.




C.B.C.
Victoria Day Weekend
May 21st 2005


Queen's Spice Cake

(We Doubt Queen Victoria had anything to do with this old fashioned recipe that is ideal for taking to the lake or on picnics)



2 ½ cup (625 ml) flour
2 tsp (10ml) baking powder
½ tsp (2ml) salt
1 tsp (5ml) cinnamon
¾ tsp (4ml) nutmeg
¼ tsp (1ml) cloves
1 cup (250 ml) soft butter
1 ½ cups (375 ml) sugar
3 large eggs
1 cup (250 ml) raisins, washed and plumped
½ cup (125ml) milk
1/3 cup (75 ml) fresh orange juice or brandy



Preheat oven to 350ºF (175ºC).Sift together first three ingredients and set aside. Add spices to butter and mix until fluffy. Gradually beat in sugar and beat eggs in one at a time. Stir raisins into flour mixture and add alternately with milk and orange juice. Turn batter into a 9 "(22 cm) tube pan. Bake 1 ¼ hours until tester comes out clean. Cool in pan 10 minutes. Turn onto rack to finish cooling. Cover with orange glaze, letting glaze drip down sides.





Orange Glaze



Mix 4 tsp (20 ml) orange juice and ¼ tsp (1ml) vanilla extract with 1 cup (250 ml) icing sugar.


Covers: 1 cake




C.B.C.
Oriental Vegetables/ Asian Heritage Month
May 14th 2005


Hot Oriental Soup


6 cups (1/5L) beef or pork stock
4-6 leaves Napa cabbage - coursely chopped
2-3 heads Baby Bok Choy, split in 4
1 medium carrot, diced
1 medium onion, diced
1 medium stalk celery, diced
1 medium Jalapeño pepper, finely chopped
Salt and pepper to taste



In a stock pot, combine, stock, carrot, onion and celery. Simmer until vegetables are cooked; add Napa cabbage, Baby Bok Choy and Jalapeno pepper, season with salt and pepper. Simmer 10 minutes, re-season to tastes. Serve hot.



Makes: 4 Servings



Chicken Chow Mein


Marinade:

¼ cup (50 ml) finely sliced scallions, or green onions
¼ cup (50 ml) oyster sauce
¼ cup (50 ml) Sambal or dark soy sauce
1-2 cloves garlic, minced
1 lb (500g) dark chicken meat
2 tbsp (25 ml) corn starch (cornstarch for dredging)
1 pkge-8oz (230g) chow mein noodles
1 head Baby Bok Choy, cooked - coarsely chopped
4-6 (1-1.5 L) cooked rice
¼ cup (50 ml) sliced green onions
1 cup (250 ml) chicken stock



Combine marinade ingredients. Cut chicken into 1" pieces. Marinate in the refrigerator
Overnight or(8 hours) Note: have all ingredients ready before you start to cook. Drain
dredge chicken with cornstarch to coat . In a hot wokadd oil. And allow to heat until oil
begins to smoke.

Add chicken to wok in small amounts And quickly stir fry for 2 minutes or until chicken is crisp tender, removechicken And set aside. Add more oil to wok and heat. Add Bok Choy and quickly stir fryuntil crisp tender. Combine chicken stock and cornstarch; add to wok and stirReturn chicken to Wok and cook until stock is thickened.


Add chow mein noodles. Mix thoroughly and remove from wok. Serve over rice, sprinkle


Withremaining scallions and green pepper.


Makes 4 Servings



Oriental Vegetable Guide: www.gov.mb.ca\agriculture - click on Consumer and
Scroll to Oriental Vegetable Reference and Recipe Guide.
Oriental seeds from McKenzie's in Brandon: www.mckenzieseeds.com




C.B.C.
May 7th 2005
Mother's Day - French Toast

Basic French Toast

Using farm fresh Manitoba ingredients

4 eggs
1/2cup (125ml) milk
¼ tsp (1 ml) salt
¼ tsp (1ml) vanilla
8 slices bread
butter for frying


Combine eggs, milk, salt and vanilla. Dip bread in mixture, one at a time making sure both sides are well coated. Melt better in a heavy skillet over medium low heat (don't burn the butter)and fry bread for 1 ½ to 2 minutes per side until each side is golden and the centre is cooked thr ough. Add more butter as necessary. Transfer toast to a baking sheet and keep warm in the oven while frying remaining slices. Serve hot with Manitoba made jams, maple syrup, honey or fresh fruit.


Makes: 4 servings of 2 slices



Crème Brulee French Toast
(A make ahead version)


½ cup (125 ml) butter
1 cup (250 ml) brown sugar
2 tbsp (25ml) maple syrup
½ tsp (2ml) vanilla or rum flavouring
1 loaf unsliced white bread
6 eggs
1 ¾ cup (425 ml) cream or milk
1 tsp (5ml) vanilla
2 tsp (10 ml) frozen orange juice concentrate or Grand Marnier
¼ tsp (1ml) salt


In a small saucepan over low heat together butter, sugar, maple syrup and vanilla or rum extract. Pour mixture into a buttered 9"x13" (22x33cm) baking dish. Remove end crusts and cut 6- 1½ "(4cm) slices. Cut 1 slice in half lengthwise. ( 0ryou can cut all) Arrange bread slices in single layer in baking dish, squeezing to make them fit if necessary. In a bowl combine remaining ingredients and pour over bread. Cover and refrigerate at least 8 hours or overnight. Let stand at room temperature for 30 min. before baking at 350ºF (175ºC) uncovered for 40-45 minutes or until puffed and golden. Serve with fresh fruit and bacon, ham or sausage.



Makes: 6 servings

For more egg ideas log on to Manitoba Egg Producers website: www.mbegg.mb.ca




April 30th 2005
Ground Beef



Beef and Macaroni Stew… Fast, easy and economical


1 lb (500 g) Lean or medium ground beef
1 clove garlic, minced
½ cup (125ml) diced green pepper
½ cup (125 ml) diced onion
1 cup (250 ml) frozen corn niblets
1 ½ tsp (7ml) salt
¼ tsp (1ml) pepper
1 can 28oz (796g) canned tomatoes
1 cup (250 ml) macaroni
½ cup (125ml) shredded cheddar



Brown beef in 2 ½ qt (2.5L) saucepan. Drain any excess fat. Add remaining ingredients except cheese. Bring to boil and simmer covered for 20 minutes or until macaroni is cooked. Stir occasionally. Stir in the cheese or sprinkle on top of each serving.



Makes: 4 servings




Last Minute Chili


1 lb (500g) lean or medium ground beef
1 can 19 oz (540 ml) chili seasoned tomatoes
1 can 14 oz (398 ml) kidney beans, drained
1 can 14 oz (398 ml) brown beans in tomato sauce



Brown beef in a large skillet; drain fat. Stir in tomatoes and both cans of beans. Bring to boil; simmer uncovered 5 minutes, stirring occasionally.



Makes 4-6 servings


Fast Beef with Mushrooms - Brown 1 lb (500g) ground beef with 1 finely chopped onion, (drain any excess fat).Stir in one can undiluted mushroom soup. Can add chopped fresh mushrooms during the browning stage and ½ tsp (2ml) thyme asoptional seasoning.Serve withcarrots and mashed potatoes.


Check out the Manitoba Meat Buyers Guideclick on consumer then on food and recipes






C.B.C.
April 23, 2005
Barbecue


Helpful Hints



Ground meat can be stored in the coldest part of the refrigerator for 2 days or in the freezer for 2-3 months.

Defrost ground meat in the refrigerator (6-9 hrs/lb. or 14-20 hrs/kg) or in the microwave - never on the counter.

Wash hands and utensils thoroughly before and after handling.


Patties hold together best if covered and refrigerated on a plate for about 1 hour before cooking.


Be sure to cook till done, that is 160ºF(70ºC) internal temperature. Use an instant read thermometer inserted in through the side of the burger. You can buy one for about $5. Your eye is not a perfect judge of doneness


Always use a clean plate to hold cooked burgers.



Burger Base


1 lb (500 g) medium ground beef, pork, chicken or turkey
1 egg, beaten
¼ cup (50 ml) dry bread crumbs or small flake oatmeal


seasoning


Combine ground meat with beaten egg, breadcrumbs or oatmeal and one of the seasoning mixes below. Shape into 4-6, ¾" (2 cm) thick, evenly shaped, flat patties. Don't overmix. Broil or grill until well done (centres are no longer pink) about 5 minutes/side, turning only once.If using a thermometer, interior temperature should be 160º F.


Basic: Mix in ½ (2ml)tsp salt, ¼ tsp (1ml) pepper, 2 tbsp (25ml) mustard or bbq sauce.

Mexi-Grill Burger: Mix in 1/3 cup (75 ml) salsa, 1 tsp. (5 ml) chilli powder and ½ tsp. (2 ml) dried mustard. Top with onions, Cheddar or Monterey Jack cheese and corn relish. Serve in a flour tortilla or onion bun.

Greek Burger: Mix in 1 tsp. (5 ml) EACH garlic powder and rosemary and 1 Tbsp. (15 ml) oregano. Top with crumbled feta cheese, chopped black olives, tomatoes, onions, cucumbers and tzatziki sauce. Serve in a pita pocket.

Middle East Burger: Mix in ¼ cup (50 ml) chopped onion, 2 tbsp. (30 ml) EACH chopped raisins and chopped slivered almonds and 1 tsp. (5mL) curry powder. Top with mild chutney sauce. Serve with Naan bread or in a sesame bun. Also great with rice and a vegetable


For Meat Buyers Guideclick on Consumer
For information on Rural Forum




Tea and Scones
April 16, 2005


Savory Cheese Scones

2 cups (500ml) flour
2 tsp (10ml) baking powder
½ tsp (2ml) salt
1/8 tsp (.5 ml) cayenne
1 ½ (375 ml) Cheddar Cheese
3 tbsp (45ml) Parmesan cheese
1/3 cup (75 ml) butter
1/3 cup (75ml) milk
2 eggs


Preheat over to 450ºF (230ºC).Combine dry ingredients, stir in cheese, cut in butter until like course meal. Combine eggs and mil and add to flour mixture. Knead to from a stiff dough. Cut dough in half and pat each half into a 6" (15cm) circle. Cut into wedges and place on greased baking sheet. Bake 15-17 minutes, until lightly browned. Makes: 16 wedges


Old Scottish Oat Scones
These are like an oat cake, very dense and textured.

1 ½ cups (375 ml) flour
2 cups (500ml) rolled oats
½ cup (125ml) sugar (could use brown)
4 tsp (20 ml) baking powder
½ tsp (2ml) salt
½ cup (125ml) raisins or currants
1egg
1/3 cup (75ml) milk
½ cup (125ml) melted butter


Preheat over to 450ºF (230ºC). Combine dry ingredients; make a well in the centre. Whisk egg and milk together with melted butter and pour into well. Stir to make a soft dough. Form a ball and transfer to a greased baking sheet and pat into a 6" circle. Curt into 8 pie shaped wedges. Bake 15-17 minutes until risen and brown. Makes 8 wedges.

Serve scones with butter and jam or preserves.





Just Desserts!
April 2, 2005


Easy Mini Cheesecakes

Great for entertaining, easy to make and you can vary the toppings.

12 vanilla wafers
2 pkges (8 oz/250g) cream cheese softened
1 tsp (5ml) vanilla
½ cup (125ml) sugar
2 eggs
whipped cream
fruit - strawberries, mandarin oranges, saskatoon topping


Preheat oven to 325ºF (160ºC).Line muffin tin with paper muffin cups. Place one vanilla wafer in each liner. Combine cream cheese, vanilla, sugar and eggs in a blender and blend until smooth. Divide evenly into muffin cups over wafers filling ¾ full. Bake for 30 minutes or til done. Remove from pan when cool. Chill and top with a dollop of whipped cream and slice strawberries or mandarin oranges or saskatoon topping.


Makes: 12 servings




Highland Cream

An easy gourmet delight that can be used as a topping for fruit or stand on its own. These ingredients are Scottish but you could make Caribbean Cream by substituting rum, ginger marmalade and gingersnaps.


½ cup (125ml) whipping cream
2 tbsp (25ml) Scotch whiskey
3 tbsp (45ml) orange marmalade
1 tsp (5ml) lemon juice
2 tbsp (25ml) brown sugar
2 shortbread cookies, crushed


Whip cream until it holds soft peaks. In a small bowl beat together whisky, marmalade, lemon juice and brown sugar. Gradually fold into whipped cream. Stir in shortbread crumbs. Refrigerate until ready to serve. Serve in small dishes with additional shortbread cookies or over fruit. Makes 4 servings


Double D's Cheesecake: 468 B St. Anne's Road Wpg, 257-6502





March 26, 2005
Meringue Nests
A pretty and impressive Easter dessert



Meringues:

3 (3) large egg whites
3/4 cup (175 ml) granulated sugar
1/4 tsp (2 ml) cream of tartar


Filling:

3 (3) large eggs
1 cup (250 ml) granulated sugar
1/4 cup (50 ml) fresh lemon juice
1/4 cup (50 ml) fresh lime juice
1 tbsp (15 ml) grated lemon peel
1 tbsp (15 ml) grated lime peel
1/2 cup (125 ml) chilled butter, cut into small pieces
multi-colored jelly beans


Preheat oven to 275º F.


Line a baking sheet with waxed paper. Using a 3" round cookie cutter, trace 6 circles, 2" apart, on the waxed paper.


To prepare meringue: beat together egg whites and cream of tartar at high speed until foamy. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spoon meringue mixture into a large pastry bag fitted with a star tip. Trace around each circle, then fill the circles. Pipe 2 layers of meringue around outside edges of circle, forming a nest shape. Bake meringues for 45 minutes or until firm and dry. Turn off oven; let meringues stand in oven with the door closed for 2 hours or overnight.


To prepare filling: in the top of a double broiler set over simmerin g (not boiling) water, beat eggs and sugar until light and fluffy. Stir in lemon juice, lime juice, lemon peel, and lime peel. Cook, stirring constantly, until mixture thickens slightly, 15 to 20 minutes. Remove from heat add butter, stirring until melted. Pour the filling into a bowl and cover with plastic wrap. Press the wrap onto the surface of the mixture. Chill 2 - 3 hours. Spoon filling evenly into meringue shells. Garnish with jelly beans.



Makes: 6 Servings



March 19, 2005
MAC & CHEESE



MACARONI AND CHEESE


This recipe comes from Chatelaine's Golden Anniversary recipe collection complied and edited by Kay Spicer in 1978.


2 cups (500ml) elbow macaroni
2 cups (500ml) milk
3 tbsp (45 ml) flour
3 tbsp (45ml) butter, soft
½ tsp (2ml) salt
¼ tsp (1ml) whiter pepper
2 cups (500ml) shredded sharp cheddar
2 cups (500ml) dry bread crumbs
2 tbsp (25ml) butter, melted




Preheat oven to 375°F (190°C). Cook macaroni in boiling salted water for 8 minutes or until tender. Drain. Meanwhile scald milk, remove from heat and stir in a smooth mixture of butter and flour and cook until thickened. Add seasonings and cheese. Stir until cheese is melted. Pour over well drained macaroni. Can be served at this point or pour into a greased 1 qt (1L) casserole. Combine crumbs and melted butter. Sprinkle crumbs on top. Bake until browned and bubbly, about 15 minutes.



Makes 6 servings



For more information on the history of macaroni check out

www.cliffordawright.com/history/macaroni.html





March 12, 2005
St.Patrick's Day


Potatoes/ St. Patrick's Day


Champ

4 lbs (2 kg) potatoes, cut and peeled into 1 ½ "pieces
1 cup(250 ml) milk
1 bunch green onions, chopped
¼ cup (50ml) butter
salt and pepper to taste


Cook potatoes in boiling salted water. When potatoes are almost cooked combine in a second saucepan the milk, butter and green onions. Bring to boil. Drain potatoes and mash. Add milk mixture and stir to combine. Season with salt and pepper

Makes 4-6 servingsServing Idea:make a "wee" bowl of champ ( a mound with a dent ) and fill dent with Irish stew made with beef or lamb.


Irish Roast Pork with Potato Stuffing**




Potato Stuffing*

4 cups (1 L) cooked, coarsely mashed potatoes (4-6 potatoes)
¼ cup (50 ml) butter
2 green onions, finely chopped include white and green.
2 apples, peeled and chopped
2 tbsp (50 ml) chopped fresh parsley
1 tbsp(15ml) dried thyme
1 tsp (5 ml) dried sage
salt and pepper, to taste


Roast

2 pork tenderloins
2 tbsp (25 ml) butter
¼ cup (50 ml) cider or apple juice
salt and pepper

Combine the stuffing ingredients. Set aside.Make a lengthwise cut down the centre of each tenderloin, being careful not to cut through. Open the tenderloins. Butter the baking dish. Lay out pieces of string at 1" ( 2.5cm ) intervals in thebaking dish. You will use this string to tie the tenderloins together. Place one tenderloin in the pan on the string and evenly place warm potato stuffing on the meat. Stuffing will be a layer about 3" (7.5 cm).



Place second tenderloin on top. Tie tenderloins together. Season the outside of tenderloins with salt and pepper. Moisten with half the cider. Bake uncovered for 40 - 50 minutes in 350 F (180 C) oven. Moisten with remaining cider halfway through cooking.Meat should be moist and slightly pink.




Makes: 6 Servings.

* Potato stuffing should still be warm when you use it to stuff the meat
** Potato Stuffing also great on it's own as a vegetable dish



Boxty Irish Potato Griddle Cakes

1 cup (250 ml) hot mashed potatoes
1 cup (250 ml) grated raw potato, squeezed in towel to remove excess water
2 cups (500ml) flour
1 tsp (5ml) baking powder
salt and pepper

Combine all ingredients and fry in butter by flattened spoonfuls on a medium grill. Can add chopped or grated onion. Serve with apple sauce, breakfast foods of smoked salmon.

Makes: approx 3 doz.