This past fall, we asked readers to share their favourite recipes clipped from The Western Producer. Many favourites were originally from other readers.
From all of the letters received, we drew one letter for our winner. Evelyn Keyowski of Shellbrook, Sask., will receive a revolving rack of spices, the perfect accessory for home kitchens and chefs.
Keyowski has received the newspaper for many years and her favourite section is the recipes. She has saved many, including a favourite that she returns to several times a year.
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The hot broccoli dip, was originally submitted by Carol Dunham of Waldeck, Sask.
Keyowski said she usually has the ingredients on hand and when in a hurry, she can make it at home and finish it at the party or bring it as a snack for work.
Hot broccoli dip
- 1 c. fresh broccoli, chopped 250 mL
- 2 tbsp. onion, chopped 30 mL
- 2 tbsp. red pepper, chopped 30 mL
- 1/4 c. fresh parmesan cheese 60 mL
- 1 clove garlic, pressed
- 1 c. cheddar cheese, grated 250 mL
- 1/2 c. fat-free sour cream 125 mL
- 1/2 c. mayonnaise 125 mL
- dash black pepper
- tortilla corn chips for dipping.
Preheat oven to 375 F (190 C). Finely chop broccoli, onion and red pepper.
Add garlic, cheddar cheese, sour cream, mayonnaise and pepper.
Mix well. Spoon the mixture into a greased two cup (500 mL) baking dish.
Bake 20 to 25 minutes.
Sprinkle remaining parmesan cheese over top and serve with corn chips.
Soft molasses cookies
Muriel Eisnier of Humboldt, Sask., sent in a list of 13 WP recipes that are family favourites. This one for soft molasses cookies was from an Emmie Oddie column written March 7, 1968.
- 3 c. flour, sifted 750 mL
- 1/2 c. sugar 125 mL
- 2 tsp. soda 10 mL
- 1 tsp. salt 5 mL
- 1 tbsp. ginger 15 mL
- 1 tsp. cinnamon 5 mL
- 1/2 c. shortening 125 mL
- 1 egg, beaten
- 1 c. molasses 250 mL
- 1/2 c. boiling water 125 mL
- 1 tbsp. vinegar 15 mL
Sift flour, sugar, soda, salt, ginger and cinnamon into mixing bowl. Add shortening, egg and molasses.
Combine water and vinegar and add to flour mixture, stir to combine ingredients, then beat two minutes with an electric mixer or about 300 strokes by hand. Drop from teaspoon onto greased baking sheet. Sprinkle with sugar if desired. Bake at 375 F (190 C) for 12 to 15 minutes.
Makes about seven dozen, two inch cookies.
Cranberry Muffins
Marilyn Klinger of Moosomin, Sask., sent the following cranberry muffin recipe that appeared in Jodie Mirosovsky’s column Jan. 13, 2005.
- 3 large eggs
- 2 c. sugar 500 mL
- 1 tsp. orange juice 5 mL
- 1 c. oil 250 mL
- 2 c. grated zucchini, drained 250 mL
- 1 can crushed, pineapple drained 398 mL
- 3 c. flour 750 mL
- 1 tsp. baking powder 5 mL
- 2 tsp. baking soda 10 mL
- 1 tsp. salt 5 mL
- 2 tsp. cinnamon 10 mL
- 1 c. dried cranberries 250 mL
Preheat oven to 350 F (180 C), Line muffin tins with papers. Combine eggs, sugar, orange juice and oil, beat until frothy or about six minutes. Stir in zucchini and pineapple.
Mix the dry ingredients, including the cranberries. Add dry ingredients to egg mixture and stir. Spoon batter into muffin tins and bake for 25 minutes.
Sausage party piggies
Sausage party piggies proved to be a popular recipe. It ran in the Dec. 13, 2012, column and was submitted by readers Lynne Johnson of Wawota, Sask., and Faye Beatty of Leslie, Sask. Both try many of our column’s recipes, with Johnson noting they’re usually easy and the ingredients are on hand. Jean Cheze of Meadow Lake, Sask., originally submitted this recipe. These little sausage rolls are nice served with a mustard dipping sauce.
- 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
- 1 c. milk 250 mL
- 24 – 30 pork sausages or farmer sausage or wieners
Cook the raw sausages by placing on a cookie sheet and covering with foil. Cook in a 350 F (180 C) oven for about 20 minutes or until no longer pink in the centre, cool. For sausages or wieners that are smoked or ready to eat, pre-cooking is not required.
Combine the flour, baking powder, mustard and sage. Cut in the shortening until small pea-sized lumps. With a fork, stir in the milk. Turn onto a floured counter and roll the dough to 1/8 inch (0.25 cm) thickness and in a rectangle shape. You may find it easier to roll half of the dough at a time.
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 remaining sausages. Bake at 400 F (200C) until dough is golden in colour, about 20 minutes.
Taco seasoning mix
Starla Denny of Turtleford, Sask., wrote that a best-loved WP recipe is the taco seasoning mix. The recipe was published Jan. 12, 2006, in a TEAM column written by Barbara Sanderson.
Denny uses the seasoning mix often and has shared it with many friends who are gluten intolerant.
“Flavour is superb and can be premixed and packaged to take on camping trips or just to have in the cupboard for last minute preparation,” she said.
- 2 tsp. dried minced onion 10 mL
- 1 tsp. salt 5 mL
- 1 tsp. chili powder 5 mL
- 1/2 tsp. cornstarch 2 mL
- 1/2 tsp. crushed red peppers 2 mL
- 1/2 tsp. garlic powder 2 mL
- 1/4 tsp. oregano 1 mL
- 1/2 tsp. ground cumin 2 mL
Combine seasoning ingredients in a small bowl or container and set aside. Serves four.
Tacos
- 1 pound ground beef 500 g
- 1/4 – 1/2 c. water 60-125 mL
- lettuce, shredded
- cheddar cheese, shredded
- onion, chopped
- tomatoes, chopped
- soft or hard taco shells
- hot sauce, optional
Brown ground beef and drain off fat. Add water and dry seasoning mixture. Bring to a boil and let simmer for 20-25 minutes.
If mixture gets too thick before cooking is complete, add a small amount of water to thin.
Serve on soft or hard taco shells topped with your favourite vegetables and sauce.
Source: Amanda Formaro, Family Corner.com.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
