Hey there, time traveller!
This article was published 14/8/2012 (1386 days ago), so information in it may no longer be current.
Patricia Nairne was hoping someone might have a recipe for a mushroom salad featured previously in the Free Press. Thanks to alert reader Dorothy Whittaker, who not only sent in the recipe but also supplied the background information: This mushroom salad was originally submitted by Phyllis Keller in 2002 and was the winning side dish in a Free Press recipe contest.
Laura Kaner-Isaak was looking for a recipe for homemade baked beans. Dianna Klassen of Gull Lake sent in her dad's recipe, which is a huge favourite at family gatherings. The secret ingredient is cocoa, which adds flavour and dark colour.
And surely some proud descendants of the Selkirk Settlers can help with requests we've had for Scotch baps and for cookies made with what the requester called "real oats," meaning Scottish pinhead or steel-cut oats. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Phyllis Keller's Mushroom Salad
3x 284 ml (10 oz) cans whole mushrooms, drained
500 ml (2 cups) sliced English cucumber
500 ml (2 cups) sliced celery
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 red onion, thinly sliced
175 ml (3/4 cup) white sugar
150 ml (2/3 cup) vinegar
60 ml (1/4 cup) vegetable or canola oil
2 ml (1/2 tsp) pepper
5 ml (1 tsp) salt
In a medium bowl, combine all vegetables. In a small saucepan, whisk together sugar, vinegar, oil, pepper and salt and bring to a boil. Remove from heat and pour over vegetables. Refrigerate overnight, tossing occasionally.
Tester's notes: This marinated chopped salad has a light, crisp taste. The first tester pointed out that the amount of dressing needed to marinate the vegetables is more than you really need for serving the salad, so you might want to transfer to another bowl using a slotted spoon. The clear dressing is quite sweet -- I might cut the sugar slightly. I also chopped the mushrooms.