Readers suggest recipes for feeding one, two or a crew

These “fall off the bone ribs” are cooked individually so the recipe can easily be sized down for serving one or two or increased for a larger group. Ribs could be an option for a send-to-the-field packed lunch. | Betty Ann Deobald photo

Our readers have shared many interesting recipes and helpful ideas for our Cooking for a Crew or One or Two Contest.

Thank you for your enthusiastic response.

The winner of our cookbook draw was Linda Lusk from Viking, Alta., who shared her seafood lasagna recipe. The basic recipe will feed six to eight but it can be easily doubled for a larger crew or cut in half for one or two. One idea is to make the lasagna in three or four loaf pans for smaller meals. Freeze the extras or exchange with a friend.

Greek ribs

Lynn Swystun of Krydor, Sask., described these as “fall-off-the-bone ribs and so delicious.”

These ribs are cooked individually so the recipe can easily be sized down for serving one or two by cooking only half or one strip of ribs.

For a larger group, add more strips of ribs. Ribs could be an option for a send to the field lunch.

Start with two to four strips of back ribs, rubbed dry.<

Pull on the white membrane on the inside of the ribs to remove. Sometimes, this is removed at the store.

Mix together and rub onto ribs:

  • 1/2 tsp. salt 2 mL
  • 1/4 tsp. pepper 1 mL
  • 1 tbsp. oregano 15 mL
  • 2 tbsp. liquid smoke 30 mL

Heat oven to 350 F (180 C).

Cut ribs individually and place in an uncovered, foil lined baking dish or baking sheet and bake for half an hour. Remove from oven and season with seasoning salt.

Combine the following:

  • 1/2 c. lemon juice 125 mL
  • 1/2 c. olive oil 125 mL
  • 1 tsp. garlic powder 5 mL
  • 1/4 tsp. pepper 1 mL
  • 1 tbsp. oregano 15 mL

Brush lemon juice mixture on ribs. Cover and bake one hour, turn ribs and bake uncovered another half an hour.

Serve with rice or baked potato and salad.

Seafood lasagna

This recipe from Linda Lusk of Viking, Alta., serves six to eight.

  • 1/2 c. margarineor butter 125 mL
  • 3 garlic cloves, minced
  • 1/2 c. flour 125 mL
  • 1/8 tsp. salt .5 mL
  • 2 c. milk 500 mL
  • 2 c. chicken broth 500 mL
  • 8 oz. mozzarella cheese, shredded 250 g
  • 1/2 c. green onion,chopped 125 mL
  • 1 tsp. basil 5 mL
  • 1/8 tsp. pepper .5 mL
  • 9 – 12 lasagna noodles
  • 2 c. cottage cheese orricotta cheese 500 mL
  • 8 oz. pkg. imitation flaked crab meat 227 g
  • 1/2 lb. cooked shrimp 250 g
  • 1/2 c. Parmesan cheese,grated 125 mL

Cook lasagna noodles according to the package instructions. Melt margarine or butter, add garlic, stir and cook one to two minutes.

Slowly add flour and salt, stir until thickened, remove from heat.

Add milk and broth, heat and simmer one minute.

Add mozzarella cheese, onion, basil and pepper, stir until cheese melts.

Cut the crab and shrimp into pieces, set aside.

Spread one quarter of the cheese sauce on the bottom of an ungreased 9 x 13-inch (22 x 33 cm) pan.

Cover with three or four noodles, spread cottage cheese or ricotta cheese over noodles, cover with another quarter of the sauce, add a layer of noodles, add crab and shrimp, add a quarter of the cheese sauce and then another layer of noodles. Top with the rest of the cheese sauce and the Parmesan cheese.

Bake one hour at 325 F (160 C).

Remove from oven and allow to sit for 10 minutes. Cut and serve with a side salad and garlic biscuits.

Red Lobster cheddar garlic biscuits

Yields 10 biscuits.

This copycat biscuit recipe is from Marilyn Klinger of Moosomin, Sask.

  • 1 1/2 c. flour 375 mL
  • 1 tbsp. sugar 15 mL
  • 2 1/2 tsp. baking powder 12 mL
  • 1/2 tsp. salt 2 mL
  • 1/4 c. butteror margarine 60 mL
  • 1 egg, beaten
  • 1/2 c. milk 125 mL
  • 1/2 c. cheddar cheese, shredded 125 mL

Topping:

  • 1/4 c. butter, melted 60 mL
  • 1/2-3/4 tsp. garlic powder 2-4 mL
  • 1/2-3/4 tsp. dried parsley flakes 2-4 mL

Preheat oven to 450 F (230 C).

In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until well combined.

In small bowl, beat egg and add milk. Pour milk and egg mixture into the flour mixture and stir lightly, just to combine.

Batter should be sticky; if it isn’t, add milk one tablespoon at a time. Add cheese to mixture.

Drop by a spoon on an ungreased baking sheet.

Bake at 450 F (230 C) for 10 to 12 minutes or until browned.

While baking, melt butter, stir in garlic and parsley. When biscuits are done remove from oven and brush garlic butter over them to drench. Serve immediately. The biscuits also freeze well.

Fruit and broccoli salad

Christine Bertram of Swan River, Man., is retired but she and her husband still like to help the neighbour during harvest. She takes meals to the field for five to eight people.

This is a refreshing salad that would pair nicely with the Greek ribs.

Poppy seed dressing:

  • 1/2 c. canola oil 125 mL
  • 1/3 c. sugar 75 mL
  • 3 tbsp. cider vinegar 45 mL
  • 1 tsp. lime zest, grated 5 mL
  • 2 tbsp. lime juice 30 mL
  • 1 garlic clove, minced
  • 1/2 tsp. salt 2 mL
  • 1/2 tsp. poppy seeds 2 mL
  • 1/2 tsp. paprika 2 mL
  • 1/2 tsp. dry mustard 2 mL

Salad:

  • 2 oranges, peeled, seeded and sectioned
  • 1 red apple, chopped
  • 2 1/2 c. broccoli florets, cut into bite sized pieces 625 mL
  • 1 c. seedless red orgreen grapes 250 mL
  • 1/2 c. pecans, choppedand toasted 125 mL

In a medium bowl, whisk together all dressing ingredients, set aside.

In large bowl, combine all salad ingredients. Pour dressing over fruits and broccoli, mix and cover. Refrigerate for two to six hours.

Pumpkin praline pie

The pecan layer is a nice addition to this pumpkin pie. Also from Christine Bertram of Swan River, Man. Bertram says she often serves this pie at home when the harvesters come in to eat, but the pie also travels well to the field. Serves six.

  • 3/4 c. brown sugar, packed 175 mL
  • 1 tsp. cinnamon 5 mL
  • 1/2 tsp. salt 2 mL
  • 1/2 tsp. nutmeg 2 mL
  • 1/4 tsp. cloves 1 mL
  • 2 eggs, beaten
  • 14 oz. can pumpkin puree 398 mL
  • 1 c. evaporatedmilk 250 mL

Filling:

  • 2/3 c. pecans, chopped 150 mL
  • 2/3 c. brown sugar, packed 150 mL
  • 3 tbsp. melted butter 45 mL
  • 1 9 inch (22 cm)unbaked pie shell

Combine brown sugar, cinnamon, salt, nutmeg and cloves, mix well. Add eggs, pumpkin and evaporated milk. Beat well to blend until smooth. Set aside.

Combine the filling ingredients and mix well. Spread evenly over the bottom of the pie shell. Pour pumpkin mixture over the nut filling.

Place on a cookie sheet to catch any drips. Bake in a 450 F (230 C) oven for 10 minutes, reduce temperature to 350 F (180 C) and bake 45 to 50 minutes or until a knife inserted in the centre comes out clean.

Serve with sweetened whipped cream.

A big thank you to Sask. Mustard for donating three cookbooks and some condiment spoons and to Sask. Flax for donation of a cookbook for our draw winner.

Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

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