Today's first recipe for lazy lasagna answers the call. Audrey Showdra of Swan River sent in the fast but fab recipe in response to a request by Lani Sander. "It has all the taste of lasagna without all the work," she writes. Thanks also to Irene Thompson of Selkirk, Pat Cesmystruk of Pilot Mound, and Diana Kochen for taking time to respond.
Also this week, loyal swapper Marcy Mazur filled a request by Diana W. for clam chowder. The delicious recipe comes from a Salt Lake City restaurant called Bratton's.
Now onto recent requests:
Audrey Showdra of Swan River is searching for a recipe called Beaver Tails, which she tasted in Ottawa. It is a dough, deep-fried and then sprinkled with sugar, cinnamon and lemon juice and served warm.
Deed Chenier is on the hunt for tried-and-true low-fat, low-salt recipes.
Dawn Hood wants to duplicate the spinach and crab dip served at The Keg.
Enid Chapman is after a recipe for sesame chicken.
D. Kilgour is on the hunt for a chicken recipe that features a boneless chicken breast stuffed with cheese and asparagus.
Lastly, Terry Shames of Gull Lake would love to get her hands on a recipe for Caesar salad soup. It has croutons and Parmesan cheese floating in the broth, among other ingredients.
Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to email@example.com. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.
It's time for another Recipe Swap contest! You could take home one of eight copies of Company's Coming Weekend Cooking cookbook by Jean Paré.
To qualify, please submit a recipe request and a favourite summer weekend recipe to Summer Weekend Recipe Contest c/o Ilana Simon, by e-mail (firstname.lastname@example.org), fax (697-7412), or land mail (Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6). Each entry must include a recipe request and an original summer recipe to be eligible. Also, please include your name and daytime telephone number in case directions must be checked. All entries must be received by June 1.
1 pound (500 g) lean ground beef
1 jar (570 mL) Uncle Ben's Cacciatore simmer sauce
Half of 375-g package of egg noodles
2 cups (500 mL) grated mozzarella cheese
1/3 cup (75 mL) sour cream
8 ounces (250 g) low-fat cottage cheese
1/2 cup (125 mL) grated Parmesan cheese
In skillet over medium-high heat, cook beef until browned, breaking lumps with wooden spoon. Drain off fat. Stir in Cacciatore sauce. Simmer, uncovered, over medium-low heat for 10 minutes, stirring often.
Meanwhile, in large pot of boiling water, cook noodles until tender, but firm. Drain well. Combine grated mozzarella cheese with sour cream and cottage cheese.
In greased, shallow 2-L (8-cup) casserole or baking dish, spread half the noodles. Layer on the mozzarella-sour cream mixture, then half the meat mixture, the remaining noodles and remaining meat. Sprinkle with Parmesan cheese.
Bake, covered, at 350º F (180º C) for about 25 minutes or until hot and bubbly. Remove cover and cook 5 minutes more.
Taste-tester notes: This tasty recipe is simple and quick to prepare. If desired, sauté 1/2 onion and 2 garlic cloves and then add ground beef and cook until no longer pink inside. Continue with directions as stated. If you can't find Uncle Ben's sauce, simply use your favourite sauce which usually comes in 700-mL jars. I used red wine and herb pasta sauce with success. Also, if desired, bake uncovered.
Boston clam chowder
2 cans (each 6.5 ounces/175 g) minced or baby clams
1 cup (250 mL) finely chopped onion
1 cup (250 mL) finely chopped celery
2 cups (500 mL) finely diced potatoes
3/4 cup (175 mL) butter
3/4 cup (175 mL) flour
1 quart (1 L) half-and-half (or milk)
1 1/2 teaspoons (7 mL) salt
Freshly ground pepper
1/2 teaspoon (2 mL) sugar
Drain juices from clams and pour over vegetables in medium saucepan. Add just enough water to barely cover (about 1/2 cup/125 mL). Simmer, covered, over medium heat until potatoes are tender (about 20 minutes).
In the meantime, in another medium saucepan, melt butter, add flour and blend. Cook about a minute. Add cream (or milk), then cook and stir until smooth and thick, using a wire whisk to blend. Add undrained vegetables and clams; heat through (about 5 to 10 minutes on medium.) Season with salt, pepper and sugar.
Yield: Eight servings.
Taste-tester notes: This delicious, authentic clam chowder requires at least some cream. I suggest 2 or 3 cups (750 mL) half-and-half and the remainder milk. If desired, reduce the butter and flour to 1/3 cup (75 mL) each. Since the clams already are salty, I recommend seasoning the chowder with salt and freshly ground pepper to taste. Enjoy with fresh bread.