TEAM Resources enjoyed going through the 333 entries from our June cookbook contest.
At the meeting, we were also discussing the upcoming celebration of The Western Producer’s 80th birthday. Some of the entries commented about the Producer and our column. We found it interesting to read letters from long-term subscribers to the paper. It seems appropriate that we share some of these with you.
Dear TEAM: I read about your June recipe book contest in The Western Producer at a friend of ours in the Cariboo area of B.C. I am sure this would be a most wonderful book. If I happen not to win, would you be able to forward any information on where this book would be available? – E.R., Lone Butte, B.C.
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Dear E.R.: The recipe book is a 128-page Atco Blue Flame Kitchen cookbook called Everyday Delicious. For over 70 years, Atco Blue Flame Kitchen home economists have been providing answers to everyday household questions. Readers can call the order desk 800-840-3393 between 8 a.m. and 4:30 p.m. You can also check the website by visiting www.producer.com and clicking on links in the news.
If you are picking the cookbook up at one of the Atco Gas or Atco Electric offices throughout Alberta, the cost is $5. If you are having it mailed out, the cost is $7.50.
Dear TEAM: I really enjoy The Western Producer, especially the recipes, personal stories about people, and other information for women. – D.B., Cranberry Portage, Man.
Dear TEAM: I sure would like one of your cookbooks. I’ve been a reader for 60 some odd years. My folks had it before that. I also have all the souvenir spoons sent out years ago by The Western Producer. It’s a great paper. – E.P. Tugaske, Sask.
Dear TEAM: As I send in this entry for the cookbook, I must confess something to you. I immigrated to Canada in 1967 from England at the ripe old age of 19, and I started reading The Western Producer shortly after. I became an ardent fan of Emmie Oddie.
When she relinquished her title, I vowed never to like the next one(s) who took her place. I was wrong. I really do enjoy all of The Western Producer, and your page is the first one I turn to. The recipes are usually tried right away. So do keep up the great work and thank you all. – A.G., Yellow Creek, Sask.
Dear TEAM: The Western Producer has been in our home for over 50 years. When my husband passed away, I continued to subscribe to get an idea of prices for machinery, etc. My land is rented out, so I enjoy reading the letters and articles pertaining to farming.
Of course, the TEAM Resources articles and recipes get my attention first. I would love to have a cookbook to add to my collection. – E.C, Birch Hills, Sask.
Early New England recipe
Dear TEAM: I recently renovated my home and in the process, I lost my delicious recipe for turnip with Cream of Wheat casserole. Can you help me? As I recall, it came from an Early New England recipe book. – S.F. (yahoo.com)
Dear readers: Does anyone have this recipe?
Dear TEAM: Enclosed is a tasty rhubarb fruit dessert. – D.C., Kennedy, Sask.
1/2 cup tapioca 125 mL
11/2 cups sugar 375 mL
1/2 teaspoon salt 2 mL
21/2 cups rhubarb 625 mL
21/2 cups water 625 mL
Combine all ingredients and cook slowly.
Add:
1 cup crushed 250 mL
pineapple or strawberries
Dear TEAM: A hint for a wonderful rhubarb pie is to add a handful or a cup of raisins. It is yummy good. I got this from my mom years ago. – I.R., Carstairs, Alta.
Dear TEAM: The blueberry season is on. Try my wife’s Wild Blueberry Delight recipe. I tried this with saskatoon berries and it also tasted delightful. – J.H., Dryden, Ont.
Blueberry filling:
Combine in saucepan:
2 cups wild 500 mL
blueberries
1 heaping tablespoon 15 mL
brown sugar
Bring to a boil and mash with fork into a jam-like mixture.
Crumb mixture:
Preheat oven to 325 F (160 C).
Blend or sift together:
1 cup pre-sifted 250 mL
all-purpose flour
1 cup lightly packed 250 mL
brown sugar
2 cups minute rolled 500 mL
oats
Press half of the mixture into bottom of a greased eight inch (20 cm) square pan. Cover evenly with cooled berry filling. Cover with remaining crumb mixture and pat until smooth.
Bake in preheated 325 F (160 C) oven for 35-40 minutes or until golden brown. Cool before cutting into squares. Serve squares plain or topped with whipped topping, ice cream or whipping cream.
Thank you, J.H. I tried this with saskatoon berries, and it also tasted delightful.
Sweet cravings
Jean Pare’s new Company’s Coming Sweet Cravings is plump full of dessert ideas. Her approach to cooking has always called for quick and easy recipes using everyday ingredients. The following is one of those simple, yet tasty, chocolate and peanut butter snacks, great for the lunch bag, meals in the field or unexpected company.
Sweet nutty squares
1 cup brown sugar, 250 mL
packed
1 cup corn syrup 250 mL
1 cup smooth 250 mL
peanut butter
4 cups crisp rice 1 L
cereal
1 cup finely 250 mL
chopped walnuts
Combine brown sugar, corn syrup and peanut butter in large saucepan. Heat and stir on medium heat until sugar is dissolved and mixture comes to a boil. Boil for one minute. Remove from heat.
Add cereal and walnuts.
Mix well. Press into greased nine x 13 inch (22 x 33 cm) pan.
Topping:
1 cup semi-sweet 250 mL
chocolate chips
3 tablespoons peanut 45 mL
butter
Heat chocolate chips and peanut butter in small saucepan on lowest heat, stirring often, until smooth. Do not overheat. Remove from heat. Spread evenly over cereal mixture. Cool. Cuts into 54 squares.
Jean Pare can be reached on-line at companyscoming.com with monthly feature recipes, tips and tricks, cooking links, cookbook search and even a reader circle question and answer bulletin board.
Protect yourself
Lately we have been receiving calls for donations to various organizations and charities. Manitoba Consumer and Corporate Affairs suggests that one be cautious when approached for a donation.
- Find out if the charity is authorized.
- Check claims that a canvasser is soliciting on behalf of a charity. Ask if they are employed by a professional agency.
- If products are being sold, find out what amount of the purchase price goes to the charity.
- Refuse high-pressure appeals.
- Don’t send cash in the mail.
The Manitoba department authorizes charitable fundraising and investigates complaints about unauthorized charities soliciting funds within Manitoba. Call 204-945-3800 or outside Winnipeg, 800-782-0067. For website information, please visit www.producer.com and click on links in the news.
Consumers can order a 2002-03 Protect Yourself calendar with information about your rights, consumer safety and protecting yourself in the marketplace.
A new calendar for 2004 will be coming out in October 2003.
Time for a vacation
I am looking forward to entertaining some friends at the lake, and don’t want to spend all my time in the kitchen. Manitoba Turkey Producers has printed Enjoy – Celebrate Sunny Days with Manitoba Foods, a booklet that has recipes suitable for this vacation season.
The following coleslaw has just the right blend of spices to make it a quick and easy accompaniment to all grilled meats, poultry, hamburgers and hotdogs.
Tangy coleslaw
6 cups pre-mixed 1.5 L
cabbage slaw
2 red apples, cored and
thinly sliced
3 green onions, thinly
sliced
1/2 cup cider vinegar 125 mL
1/4 cup canola oil 50 mL
1/4 cup granulated sugar 50 mL
1 teaspoon celery 5mL
seeds
1/4 teaspoon paprika 1mL
1/4 teaspoon caraway 1mL
seeds
1/4 teaspoon dillweed 1mL
1/4 teaspoon dried 1mL
mustard
11/2 teaspoons salt 7mL
1/4 teaspoon pepper 1mL
1/2 cup raw sunflower 125 mL
seeds
In a large bowl, combine cabbage, apples and green onions. In a small bowl, combine vinegar, canola oil, sugar, celery seeds, paprika, caraway seeds, dillweed, dried mustard, salt and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
Just before serving, toss with sunflower seeds, reserving a few to sprinkle on top. Makes 10 servings.
For more information and great recipes, call the recipe request line at 204-934-1860 or view the website by visiting www.producer.com and clicking on links in the news.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
