Thank you for all of your wonderful submissions to the Dinner Rush contest. It is great for us to hear from our readers.
With so many creative and time saving recipes, it was challenging to select just a few.
Ann Weekesof Biggar, Sask., is the grand prize winner of a slow cooker.
Other winners receiving cookbooks are:
Diane Scharf,Ottawa
Helen Catlin,Rapid City, Man.
Bev Sobush-Melby,Midale, Sask.
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STOCKING THE PANTRY
As many of you mentioned, one of the secrets to preparing meals in a hurry is to maintain a well-stocked pantry, refrigerator and freezer.
Some suggested basics are:
• For the pantry: the baking basics of flour, sugar, oatmeal, baking powder, baking soda and salt. Add some canned goods like salmon, canned and dry packaged soups, tomato sauce, pasta sauce, beans and chickpeas, pie fillings, rice, pasta and noodles and a variety of sauces like barbecue sauce, teriyaki sauce, soya sauce and salsa;
• For the freezer:, boneless chicken breasts, plain or pre-seasoned, chicken thighs, shrimp, ground meat, pork chops, pork ribs, stir fry and mixed vegetables and perogies;
• For the refrigerator: basics include eggs, cheese and fresh fruit and vegetables.
WINNING RECIPE
The winning recipe is quick, low calorie and tasty. Weekes sent in her easy stir fry quick meal, saying, “With shrimp in the freezer and teriyaki sauce in the fridge, you can make this meal whenever time is short.” It is also easy to increase or decrease for the number being served and adapts well to different vegetables.
EASY STIR FRY
1 bunch broccoli
1 bunch cauliflower
3 carrots (sliced thin)
2 stalks celery
1 c. fresh mushrooms 250 mL
1 red or green pepper
1 medium onion
1 clove garlic (chopped fine)
1 small piece ginger (peeled and chopped fine)
1 c. snow peas 250 mL
1 pkg. frozen large shrimp (cooked) 340 g
2 tbsp. olive oil or vegetable oil 30 mL
1 –2 tbsp. water 30 mL
1/4 c. bottled teriyaki sauce cooked rice 60 mL
Wash vegetables and chop into bite-sized pieces. Place shrimp in a colander and run cold water over them to thaw. If tails are attached, gently pull to remove. In a shallow frying pan, preheat pan at medium-high. Add olive or vegetable oil. Add the vegetables.
Stir fry for a few minutes, cover, turning the heat down to medium. If there is no liquid in the pan, add a few tablespoons of water.
Continue to cook for approximately 10 minutes. Add shrimp and snow peas. Cover again, and cook until vegetables are tender crisp. Watch as the vegetables and shrimp can cook quickly.
Drain liquid, add teriyaki sauce and mix. Serve with rice.
Optional: cabbage, bean sprouts, water chestnuts and/or toasted nuts.
SWEET AND SOUR HAMBURGER
Weekes also sent in this recipe.
1 1/2 lb. lean hamburger .75 kg
1 onion, chopped
1 pkg. Lipton chicken noodle soup
1 14 oz. can pineapple, chunks or crushed 398 mL
1/2 tsp. pepper 2 mL
1/2 tsp. salt 2 mL
1/4 c. vinegar 60 mL
1/4 c. brown sugar 60 mL
1 tbsp. Worcestershire sauce 15 mL
2 tbsp. cornstarch 30 mL
1/2 c. water
25 mL
In large pan, brown hamburger and chopped onion until thoroughly cooked, drain fat. Add the rest of the ingredients and let simmer until heated through and sauce has thickened. Serve on rice, with vegetables or salad.
Diane Scharf sent in two recipes she uses when she has unexpected company. I love chowder and found this salmon chowder both easy and delicious. Serves six.
SALMON CHOWDER
2 c. peeled cubed potatoes500 mL p
1/2 c. cubed carrots 125 mL
2 c. water 500 mL
1 1/2 tsp. salt 7 mL
1/2 c. thinly sliced celery 125 mL
2 tbsp. chopped onion 30 mL
3 tbsp. butter 45 mL
3 tbsp. flour 45 mL
2 c. milk 500 mL
7 1/2 oz. can salmon 213 g
1/4 tsp. pepper 1 tsp.
1/2 tsp. Worcestershire sauce 2 mL
Cook potatoes and carrots in salted water until tender. Do not drain.
In another saucepan, cook celery and onion in hot butter until soft. Blend in flour, add milk, cook and stir until the sauce gradually thickens. Add vegetables and cooking water and drained flaked salmon, remove the bones and skin. Heat through. Thin with more milk if desired.
While this is cooking, Scharf says she makes these cheddar cheese muffins to serve with the chowder.
CHEDDAR CHEESE MUFFINS
2 c. flour 500 mL
1/2 c. sugar 125 mL
1 tsp. baking powder 5 mL
1/2 tsp. salt 2 mL
1/2 tsp. baking soda 2 mL
1 c. plain or vanilla 250 mL yogurt
1/4 c. melted butter 60 mL
2 eggs, beaten
2 c. grated old cheddar cheese (or medium cheese)500 mL cPreheat oven to 400 F (200 C). Grease muffin tins. Mix flour, sugar, baking powder, salt and baking soda together. In another bowl, mix the yogurt, butter and eggs together. Combine the liquid with the dry ingredients and add the cheese. The batter will be thick. Spoon into 12 non-stick muffin cups. Bake in centre of oven for 12 to 14 minutes, or until golden brown.
Scharf’s second meal includes pasta with a quick apple cake.
TORTELLINI
2 tbsp. olive oil 30 mL
1 1/2 lb. tortellini 750 g
1 c. Parmesan cheese 250 mL
1/2 c. butter 125 mL sa
salt and pepper to taste/4 c. fresh basil 60 (Scharf uses dried) mL (Sc a large pot, bring lightly salted water to a boil. Add olive oil and tortellini. Cook until tortellini begins to float. Drain and put in a serving bowl. Toss with the Parmesan cheese, hot melted butter, some salt and pepper and basil. Serve with a salad.
QUICK APPLE CAKE
2 eggs
2/3 c. vegetable oil 150 mL
6 tbsp. orange or apple juice 90 mL
1 c. sugar 250 mL
1 tsp. vanilla 5 mL
1 1/2 c. flour 375 mL
2 tsp. baking powder 10 mL
1/4 tsp. salt
6 1 mLpeeled apples Topp
ing:
2/3 c. brown sugar
2 150 mL[tsp. cinnamon (Optional: walnuts)
1 10 mL at eggs, vegetable oil, juice, sugar and vanilla together. In separate bowl, mix flour, baking powder and salt. Mix the brown sugar and cinnamon together for the topping.
Arrange sliced apples in bottom of an oiled 9 x 13 baking dish. Sprinkle with half the brown sugar mixture.
Mix the egg mixture with flour mixture and blend well. It will be thick. Smooth over apples. Sprinkle with remainder of brown sugar topping.
Bake at 350 F (180 C) for 35 to 40 minutes. Let stand for five to 10 minutes before serving. Enjoy warm.
Watch for additional Dinner Rush recipes next week.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
