The Western Producer recently asked readers to share their favourite recipes.
Here are some of our readers’ submissions.
Marianne Ruthven of Lisieux, Sask., shared the following bacon wrapped olive appetizer. It is easy, tasty and attractive. We will be sending Marianne an appetizer tray for this winning entry.
Bacon wrapped olives
- 12 slices bacon
- 36 pimento or jalapeño stuffed olives
Preheat oven to 400 F (200 C). Line cookie sheet with parchment paper.
Cut bacon slices into thirds. Wrap each olive in bacon and set seam side down or secure with a toothpick.
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Marianne recommends tasting the olives and soaking overnight if too salty. Then drain.
Sausage party piggies
- 2 1/2 c. flour 624 mL
- 4 tsp. baking powder 20 mL
- 1/4 tsp. dry mustard 1 mL
- 1/2 tsp. sage 2 mL
- 1/4 c. shortening 60 mL
- 3/4 c. milk 15 mL
- 24-30 pork sausages or farmer sausage or wieners
Combine the flour, baking powder, mustard and sage. Cut in the shortening until small pea size lumps. Stir in the milk with a fork. Divide the dough, place one portion onto a floured counter and roll the dough to 1/8 inch (.25 cm) thickness and in a rectangle shape.
Place several sausages, end to end, the length of the dough. Roll the dough over to just cover and cut the dough, seal the edges and then cut the rolled sausages into one inch (2 cm) pieces. Place on a baking sheet. Continue with the rest of the sausages and dough. Bake at 400 F (200 C) until dough is golden.
Submitted by Jean Cheze of Meadow Lake, Sask.
Fruity glazed meat balls
- 1 lb. lean ground beef 500 g
- 1 egg, slightly beaten
- 1/2 c. dry bread crumbs 125 mL
- 3 tbsp. fresh parsley, finely chopped45 mL
- 1/2 tsp. soy sauce 2 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. black pepper 1 mL
Combine ground beef, egg, bread crumbs, green onion, soy sauce, salt and pepper. Mix well and shape into one inch (2.5 cm) meatballs.
Arrange meat balls on lightly oiled foil-lined baking tray and bake in 400 F (200 C) oven for 10 to 12 minutes or until digital rapid-read thermometer inserted into several meatballs reads at least 160 F (71 C).
Grape chili sauce
- 1 c. chili sauce 250 mL
- 1 c. grape jelly 250 mL
- 2 tbsp. packed brown sugar 30 mL
- 1 tbsp. soy sauce 15 mL
- 1 tsp. lemon juice 5 mL
Combine the chili sauce, grape jelly, brown sugar, soy sauce and lemon juice, and mix. Add the sauce and meatballs in three to four quart (3 to 4 L) slow cooker.
Cook, covered, on high for three to four hours, or until sauce is bubbly and meat balls are hot.
Recipe adapted from Canada Beef Inc. consumer website (www.beefinfo.org) submitted by Kirsten Hollstedt of Kamloops, B.C.
Spinach squares
- 2 tbsp. melted butter 60 mL
- 3 eggs, beaten
- 1 tsp. baking powder 5 mL
- 1 c. flour 250 mL
- 1 c. milk 250 mL
- 1 tsp. salt 5 mL
- 1 lb. grated medium cheese 500 g
- 4 c. chopped spinach 1 L
- 1/4 c. onion 60 mL
- 2 tbsp. chopped tops of fresh garlic or 30 mL
- 1/4 tsp. garlic powder 1 mL
- 2 tbsp. chopped fresh parsley or 30 mL
- 1 tbsp. dried parsley 15 mL
- 1 tsp. basil 5 mL
Melt butter, beat eggs add baking powder, flour, milk and salt and beat well.
Add cheese, spinach, onion, garlic, parsley and basil.
Beat well and pour in a greased nine x 13 (22 x 33 cm) pan.
Bake for 35 minutes at 350 F (180 C). Cut in 1 1/2 inch (4 cm) squares.
These squares freeze well.
Submitted by Nola George of Leslie, Sask.
Easy marinated feta
This is best made a day or two ahead.
- 1 tsp. whole fennel seeds 5 mL
- 1 tsp. coriander seeds 5 mL
- 2/3 c. extra-virgin olive oil 150 mL
- 1 1/2 tsp. fresh rosemary, chopped 7 mL
- 1 1/2 tsp. fresh lemon 7 mL
- thyme, chopped
- 1 tsp. grated lemon rind 5 mL
- 1 tbsp. lemon juice 15 mL
- 1/2 tsp. crushed red pepper flakes 2 mL
- 3 c. cubed feta cheese 400 g
In a small dry skillet, toast fennel and coriander seeds over medium heat, swirling pan, until fragrant, about three minutes. Transfer to one quart sealer.
Add oil, rosemary, thyme, lemon rind, lemon juice and red pepper flakes to seeds. Seal and shake to combine.
Add feta, seal jar and gently turn over once or twice to combine. Refrigerate for 12 hours, turning jar occasionally.
Make ahead and refrigerate for up to five days. The oil will solidify after 12 hours. Bring to room temperature to serve. Makes about 10 appetizers.
Serve with crackers or toasted pita wedges.
Adapted from Canadian Living Magazine and submitted by Starla Denny of Livelong, Sask.
Bacon wrapped water chestnuts
- 1 pkg bacon
- 2 tins whole water chestnuts, drained
Cut bacon strips in half and wrap each water chestnut, securing with a toothpick. Place in a nine x 13 (22 x 33 cm) baking dish. Bake at 400 F (200 C) until bacon is browned, turning once, for 20 to 30 minutes.
Sauce:
- 1 1/2 c. ketchup 375 mL
- 1/3 c. brown sugar 75 mL
- 2 tbsp. soy sauce 30 mL
- 1 tbsp. apple cider vinegar 15 mL
- 1/2 tsp. black pepper 2 mL
- pinch of nutmeg and curry powder (optional)
Mix all ingredients well. Pour over already baked bacon wrapped chestnuts.
Return to oven for another 15 to 20 minutes until the sauce is a little thicker and sticky.
Let cool five minutes and then serve.
This recipe was submitted by Albert and Angie Ploeg of Iron Springs, Alta.
She often cooks the bacon wrapped chestnuts during the day and then adds the sauce and reheat just before serving.
Kathy Anderson of Swift Current, Sask., sent in a similar recipe. She marinates the water chestnuts in soy sauce for up to an hour before wrapping in bacon.
Iron Chef Cat Cora’s baked jalapeno poppers
- 12 to 18 fresh jalapeno peppers
- 1 1/2 c. crumbled feta cheese 375 mL
- 6 tbsp. cream cheese 90 mL
- 1/2 tsp. finely chopped 2 mL
- fresh oregano or
- 1/4 tsp. dried oregano 1 mL
- 1/2 tsp. garlic power 2 mL
- 1/2 c. flour 125 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. pepper 2 L
- 2 to 3 eggs
- 2 to 3 tbsp. buttermilk 60 – 45 mL
- 1 to 3 c. panko crumbs 250 – 750 mL
Preheat oven to 350 F (180 C) and lightly grease a baking sheet.
Cut each jalapeno in half lengthwise using plastic gloves and scrape out the seeds and membrane.
Cream together feta, cream cheese, oregano and garlic powder.
Fill jalapeno halves with the cheese mixture and then dredge, in the following order, in three bowls containing:
- * flour and salt and pepper
- * beaten eggs and buttermilk
- * panko crumbs
Set peppers cheese side up on the baking sheet and bake until the filling is bubbling and the crust is golden, 30 to 40 minutes. Remove from oven and let cool five to 10 minutes before serving. Serves four to six. Submitted by Maxine Bevan of Saskatoon.
Thanks to all our readers who shared their appetizer recipes.
