A little adapting to the menu offers food that everyone can enjoy when family or visitors have food restrictions. Ham and scalloped potatoes are often traditional Easter foods. For those avoiding milk, the cheesy potato bake may be a good alternative to the scalloped potatoes. I’m lactose intolerant, but can enjoy cheese. For those who […] Read more
Betty Ann Deobald, BSHEc
Stories by Betty Ann Deobald, BSHEc
Quinoa brings new life to traditional fruit recipes
One of the best things about summer is sweet, juicy fruit so refreshing to eat on a hot day. Quinoa Revolution, a new cookbook by Patricia Green and Carolyn Hemming, has great tasting recipes that combine quinoa with summer fruit. Quinoa is a nutritional super food that is versatile and convenient. It fits into any […] Read more
Serve asparagus, greens fresh from the garden
Nothing tastes quite as good as fresh picked asparagus. A stem or two never reaches the house because I like to munch on them right in the yard. I have added chopped fresh asparagus to all of my salads lately, whether it is a caesar salad, a fresh mixed greens salad or egg salad sandwiches. […] Read more
Readers serve up Christmas appetizers
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 […] Read more
Wild game feast ideas fit into rhythm of fall
A warm feast of duck kabobs and goose sausage on the heels of a cool day of waterfowl hunting may be every hunter’s dream. Dave and Sue Neufeld of Herschel, Sask., offer that to hunters who stay at their Herschel Retreat house. Dave prepares many waterfowl specialties for guests, including duck kabobs. During the meal, […] Read more
Snacks from the Middle East kindle memories of home
When families immigrate to Canada, they adapt many foods from their homeland using Canadian foods. Habeeb Salloum’s parents came from Syria to southwestern Saskatchewan in the 1920s. He has fond memories of traditional Arab snacks that his mother adapted. This renowned Middle Eastern dish, called “the mother of all chickpea dishes,” has become a favourite […] Read more
Baking stones put crisp into Thanksgiving dinner time
Baking stones can give baked food added crispiness. Try these recipes at Thanksgiving. Turkey Wreath Use leftover roast turkey in this wreath for a post-Thanksgiving meal. 1/2 basic dough recipe, see below 2 c. cooked turkey, chopped 500 mL 1/2 c. mayonnaise 125 mL 2 tbsp. Dijon mustard 30 mL 1/2 tsp. coarsely ground black […] Read more
Little snacks can be packed with flavour
We often serve little bites of food rather than a large meal when we gather with friends and family. Appetizers or hors d’oeuvres are fun to munch on while visiting or watching a game on TV. As a general rule, offer 10 to 12 bites per person when no dinner is served and half that […] Read more
Use bountiful harvest to make applesauce
Local apple trees are laden with ripening apples and crab-apples. Crabapples and small apples do well in prairie gardens, but the bounty is often left unused. I like using Heyer apples and crab-apples to make juice, pies, jelly and applesauce. I have a food mill, canner and juicer to help process the apples. Apples are […] Read more
Haskap packs in the flavour for tasty recipes
Haskap, also called blue honeysuckle or honeyberry, is a recent addition to the Canadian commercial fruit production and garden scene, thanks mainly to the work done by the University of Saskatchewan fruit program. Bob Bors and his colleagues have worked to combine the best traits from haskap plants collected from across Canada, Japan and Russia. […] Read more
