Old favourites continue to stand the test of time

We received many recipes that readers saved from The Western Producer and continue to use. We wanted to share a few more with you.

Oven baked carrots

Clara Fouillard of Kamloops, B.C., has enjoyed and shared with friends this oven baked carrot recipe that she found in an article on fowl suppers by Liz Delahey in the Oct. 25, 1979, Western People.

  • 2 lb. carrots, pared 1 kg
and cut into 
1/4 inch sticks
  • 1 tbsp. green onion, 15 mL 
chopped
  • 1 1/2 tsp. salt 7 mL
  • 1 tsp. sugar 5 mL
  • 1/4 tsp. sweet basil 1 mL
  • 1/4 c. butter 60 mL
  • 1/2 c. boiling water 125 mL

Put carrots into a greased casserole. Sprinkle with onion, salt, sugar and basil. Dot with butter. Pour boiling water over and mix gently. Cover tightly. Bake at 350 F (180 C) for about 45 minutes (30 minutes if they are to be reheated). This recipe can easily be doubled or more for larger groups.

Best bread

Laura Hughes of Edmonton once thought she could never make bread. She tried Emmie Oddie’s bread recipe printed in the March 17, 1983, Western Producer, and 31 years later it is still her favourite and best bread.
It makes two loaves or one loaf and a pan of buns.

  • 1 8 g pkg. active dry 
traditional yeast 11 mL
  • 1/3 c. lukewarm water 75 mL
  • 1 tbsp. sugar 15 mL
  • 6 1/2 c. all-purpose flour 1625 mL

or

  • 4 1/2 c. all-purpose flour 1,125 mL

and

  • 2 c. whole wheat flour 500 mL
  • 1/4 c. butter, at room temperature 60 mL
  • 2 tsp. salt 10 mL
  • 1/3 c. dry skim milk powder 75 mL
  • 2 1/4 c. ice water 560 mL

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Add sugar to warm water, stir to dissolve, add yeast and mix just to dissolve. Cut butter into four pieces. Insert dough-kneading blade into food processor or bread maker.
Add flour, butter, salt and milk powder and process for 20 seconds. Remove cover and add yeast mixture.
With machine running, pour in water through feed tube in a steady stream as fast as the flour mixture absorbs it. This should take about 35 seconds. Continue processing until dough begins to form a ball and then let the machine run for 60 to 90 seconds or until surface of the dough is smooth and barely sticky and dough cleans side of bowl.
Shape dough into a smooth ball. Place in an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until double in bulk, about 1-1 1/2 hours.
Punch dough down and turn out onto a lightly floured board. Shape into two loaves and place each in a greased six cup (1.5 L) loaf pan. Cover with oiled plastic wrap and let rise in a warm place until dough rises just above the top of pans. This should take about 45 minutes.
Bake on middle of rack in preheated 375 F (190 C) oven for 35 to 40 minutes. Remove from pans and cool on wire racks.

Basic stir fry

Carol Sandau of Calgary loves the basic stir fry recipe in Betty Ann Deobald’s Team Resources article from Oct. 5, 2010. She makes her go-to recipe using chicken or beef and has received rave reviews from family and friends. Pre-slice chicken breast or beef strips and freeze meal size packages so they are ready to make a quick meal.
Both uncooked and precooked meats can be used. Having vegetables cleaned and sliced speeds the preparation time. An alternative is to use a frozen vegetable stir fry mix. Precook rice the night before so it is ready to be heated or used to make fried rice.

  • 1 lb. boneless 
chicken breast, 
round or sirloin tip steak or pork tenderloin 500 g
  • 1 tbsp. cooking wine 15 mL
  • 2 tsp. soy sauce 10 mL
  • 1 tsp. ginger root, peeled and grated (optional) 5 mL
  • 2 garlic cloves, minced
  • 1 tbsp. cornstarch 15 mL
  • 1 onion
  • 2 c. fresh vegetables, any combination 
of at least two of the following: broccoli, cauliflower, carrots, celery, zucchini, peppers, snow peas or baby corn 500 mL
  • 1/2 c. fresh mushrooms, 
sliced 125 mL
  • 1/2 c. chicken or beef broth 125 mL
  • 1 tbsp. cornstarch 15 mL
  • 2 tsp. soy sauce 10 mL
  • 2 tbsp. oyster sauce or hoisin sauce 
(optional) 30 mL
  • 1 tsp. sugar 5 mL
  • 1 tsp. salt 5 mL
  • 1 tbsp. oil 15 mL
  • 1/4 c. almonds or cashews (optional) 15 mL

Cut the meat into thin strips. Mix cooking wine, ginger root, garlic and first amounts of cornstarch and soy sauce together, add to the meat and mix. Marinate while preparing the vegetables or for five minutes if the vegetables are prepared.
Cut the onion in half and slice. Cut the broccoli and cauliflower into small florets.
Slice the carrots and celery diagonally and cut the zucchini and peppers into chunks. Use the snow peas and baby corn whole or slice in two. Clean and slice the mushrooms.
Mix together broth, cornstarch, soy sauce, oyster sauce or hoisin sauce, sugar and salt and set aside.
Heat wok or large non-stick frying pan on medium high heat until hot. Add oil, meat, marinade and onion. Stir fry mixture with a wooden spoon for about five minutes until meat is cooked. Fry one minute if meat is pre-cooked.

Add mushrooms and stir fry one minute. Add broth mixture and stir for two minutes until sauce is thickened and vegetables are tender crisp. Add nuts, stir and serve immediately over rice or rice vermicelli. Garnish with extra nuts.

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

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