After a long, cold winter, we are jumping into yard work. There is something tranquilizing about the way the grass smells when it is cut the first time in spring. With the tulips and irises in bloom, there is a sense of renewal for the season ahead.
Going to the garden to snap off fresh asparagus for a family meal is truly a pleasure. It makes us want to get planting our gardens so we can enjoy fresh produce all year.
A spring menu would not be complete without an early season rhubarb treat.
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It is also exciting to see how the animals react to the warmer weather. After spending long days under their heat lamps, our cats are out playing with twigs, rolling in the dirt and chewing on fresh blades of green tender grass.
Watching horses escape to an area where they can run is great fun, along with seeing little calves play and kick up their heels.
Part of making life good is enjoying time with friends and family such as an evening campfire at home or a trip to the cottage for the long weekend.
When we make time for these events, we think about what we will eat. I have recently discovered a cookbook that has been compiled for a good cause.
Prairie Pooches and Friends Favourite Recipesis the first fundraising project to help support the Prairie Pooches Rescue Inc., operated by Brilyn Jiricka and Shane Silvernagle of Cando, Sask. They temporarily house animals until they find them homes and also educate the public on responsible pet ownership and the benefits of adopting.
For more information, contact www.prairiepoochesrescue.com or call 306-937-7738.
VEGETABLE PIZZA
2 Pillsbury crescent rolls
8 oz. cream cheese, softened 250 g
4 tbsp. ranch dressing 60 mL
1/2 c. Miracle Whip 125 mL
cauliflower, broccoli, celery, peppers, carrots and cucumbers, chopped
Roll out crescent roll dough (leave whole) on a baking sheet. Bake for 10 to 12 minutes at 325 F (160 C). Cool. Mix the cream cheese, dressing and Miracle Whip together and spread gently over the dough. Chop vegetables of your choice and place on the cream cheese mixture. Cut into pieces and serve.
AMARETTO FRUIT DIP
1/2 c. amaretto 125 mL
1 large container whipped topping 1 L
1 vanilla instant pudding (4 serving size)
Prepare vanilla pudding according to package directions, using 1/2 cup (125 mL) less milk. Add amaretto. Mix and let stand until thickened. Add whipped topping and mix well. Refrigerate overnight. Serve with fresh fruit of your choice. It’s also delicious served over angel food cake garnished with fresh strawberries.
BBQ BEEF ON A BUN
This recipe is a keeper. It’s great for meals in the field or at the cottage and perfect for those nights when the family can’t eat at the same time. It keeps well on the warm setting of your slow cooker. I served this main dish with fresh, lightly steamed asparagus from the garden.
4 lb. roast of beef 1.8 Kg
1 c. ketchup 250 mL
1 c. barbecue sauce 250 mL 4
c . celery, finelyc hopped 1L
1 c. onion, finely chopped250 mL c
2 c. water 500 mL
2 tbsp. vinegar 30 mL
2 tbsp. brown sugar 30 mL
3 tbsp. Worcestershire sauce45 mL s1 tsp. chili powder 5 mL
1 tsp. garlic powder 5 mL
1 tsp. salt 5 mL
Place beef in a large roaster. Combine all remaining ingredients in a large pan and simmer for approximately 20 minutes. Pour over roast, cover and bake for five hours at 350 F (180 C), turning beef occasionally. When finished, shred the meat with a fork and serve with fresh buns.
SELF SAUCING CHOCOLATE PUDDING
My kids say this dessert is like a hot fudge sundae, only better. It is so simple to make.
1 c. flour 250 mL
1/4 c. cocoa 60 mL
1 1/2 tsp. baking powder 7 mL
1/2 tsp. salt 2 mL
1/2 c. chocolate chips, 1 (optional)25 mL (o/4 c. butter or 60 margarine, melted mL mar2 c. sugar 125 mL
1 egg
1 tsp. vanilla 5 mL
1/3 c. milk (or 1/3 c. water with 3 tbsp.
mi powder) 75 mL
Sauce:
1 c. sugar 250 mL
1/3 c. cocoa 75 mL
2 c. boiling water 500 mL
Mix the flour, cocoa, baking powder, salt and chocolate chips together in a bowl.
In a separate bowl, combine the margarine/butter and sugar. Blend in the egg and vanilla. Add to dry ingredients alternately with milk and water.
Spread into a greased 8 X 8 inch (20 cm) square baking pan.
To make sauce, combine the sugar and cocoa. Add boiling water, mix and pour over the batter. Bake at 350 F (180 C) for 45 minutes.
Serve with whipped cream or ice cream and garnish with grated chocolate.
SOUR CREAM RHUBARB PIE
Serve up fresh rhubarb from the garden in this tempting dessert.
Pie shell filling:
4 c. chopped rhubarb 1 L
1 1/2 c. sugar 375 mL
1/3 c. flour 75 mL
1 c. sour cream 250 mL
Topping:
1/2 c. brown sugar 125 mL
1/2 c. butter or margarine 125 mL
1/3 c. flour 75 mL
Mix filling ingredients and place in an uncooked pie shell. Mix the topping and put on top of the pie filling. Bake at 450 F (230 C), then at 350 F (180 C) for 30 to 40 minutes.
RHUBARB MUFFINS
It is rhubarb season so why not try these scrumptious muffins. They are delicious in school or field lunches, wedding showers or backyard barbecues. The bonus, no utensils needed
2 c. finely chopped rhubarb 500 mL
3/4 c. sugar 175 mL
2 1/2 c. flour 625 mL
1 1/2 tsp. baking powder 7 mL
1 tsp. baking soda 5mL
1/2 tsp. salt 2 mL
2 eggs, beaten
1 c. sour milk 250 mL
1/4 c. oil 60 mL
Combine the rhubarb and sugar. Let sit for five minutes. Stir together the dry ingredients. Combine the eggs, milk a Add to the dry ingredients. Fold in the rhubarb. Place in muffin tins and bake at 375 F (190 C) for 20 to 25 minutes or until a toothpick comes out clean.
Treats for pets
HORSE COOKIES
1 c. uncooked oatmeal 250 mL
1 c. flour 250 mL
1 c. shredded carrots 250 mL
1 tsp. salt 5mL
1 tbsp. sugar 15 mL
2 tbsp. oil 30 mL
1/4 c. water 60mL
1/2 c. molasses 125 mL
Mix the ingredients in a large bowl. Roll the mixture in plastic wrap in a roll about as big as a quarter and partially freeze. Cut in quarter inch slices and place on a cookie sheet.
Bake at 350 F (180 C) for 15 minutes until golden brown. If not hardened, lower the temperature to 250 F and turn the cookies a few times.
DOGGIE COOKIES
1 1/2 c. whole wheat flour 375 mL
1 c. white flour 250 mL
1 c. skim milk powder 250 mL
1/3 c. melted bacon drippings or beef fat 75 mL
1 large egg, fork beaten
1 c. cold water 250 mL
Combine flours and milk powder in a large mixing bowl and drizzle with beef or bacon fat. Add the egg and cold water.
Mix to form dough. Turn out onto a floured surface and roll dough to a half-inch thickness. Cut dough with cutters of your choice, place on a greased baking sheet and bake for 60 minutes at 300 F.
Fathers Day barbecue recipe contest
Are the men in your family the barbecue chefs? Here’s a chance for
them to share their favourite recipes with our readers. Barbecue
accessories will be awarded for the top three recipes. Look for these
favourites in TEAM columns throughout the summer.
Submit your entries by May 31 to TEAM Barbecue Recipe Contest, Box
2500, Saskatoon, SK, S7K 2C4 or e-mail team@producer.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
