Hey there, time traveller!
This article was published 25/6/2003 (5085 days ago), so information in it may no longer be current.
Kevin Kodak sent in his beef marinade recipe for Dawn McDonald. "It also works great with steak and wild game in addition to shish kabobs," he writes in his e-mail. Thanks also to Yvonne Kotelko of East St. Paul, Sandy Hickey, and Helen Oshust of Erickson.
For dessert, try a Canadian favourite, a simple stove-top rice pudding. Irene Henderson filled Carol Riel's request for the Minute Rice recipe for rice pudding which her family has enjoyed for 40 years.
Thanks go out to Nadia Hargreaves, Helen Smerchanski, Sandra Rubin, Ann Lambkin of Sandy Hook, R. McKane, Bonnie Morris, Helen Pitura, Rita Swire, Laura Frechette of Plumas, Edna Mroz of Beausejour, Janis Tabak, Therese Dumesnil, Jo-Ann Oliver, Diana Kochen, Marge Campbell, Shirley MacFarlane of Gimli, Jeanie Dubberley, and Anne Freeth-Prud'homme for sending in their versions of creamy rice pudding.
Now onto recent requests:
LaDawn Clove is after a recipe for sweet red pepper jelly.
Dean Britton of Lorette would like to get her hands on some tried-and-true pressure cooker recipes, an ideal appliance to use over summer when you don't want to heat up the kitchen.
Lastly, K. Roman is seeking recipes incorporating apple sauce, something different to make for kids' lunches, and vegetable casseroles.
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 firstname.lastname@example.org. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.
Shish Kabob marinade
1 cup (250 mL) brown sugar
1/4 cup (50 mL) white sugar
1/4 teaspoon (1 mL) cayenne pepper
1/2 teaspoon (2 mL) ginger
1/2 teaspoon (2 mL) allspice
1 teaspoon (5 mL) chili powder
2 cups (500 mL) 7Up or Sprite
1/4 cup (50 mL) dark soy sauce
2 tablespoons (25 mL) olive oil
1 medium onion, sliced
3-4 cloves garlic, crushed
Liquid smoke to taste (optional)
1 1/2 pounds (750 g) steak, sliced in chunks
Mix above ingredients (except meat) together in a non-metallic bowl. Place meat in bowl and pour marinade over top, flip meat to coat, cover and refrigerate at least 1 hour or overnight. Cook meat as required. Do not re-use marinade.
Taste-tester notes: I loved the flavour imparted by the marinade. I found 7-Up also added to its sweetness, so if desired, reduce brown sugar by 1/4 cup (50 mL) and omit white sugar. I didn't use liquid smoke and the marinade was still delicious. To simplify, mix marinade in a deep glass bowl. Reserve 1/2 cup (125 mL) marinade to brush on skewered vegetables such as onion quarters, mushrooms, zucchini, cherry tomatoes, bell peppers and cauliflower during barbecuing. Add meat to marinade, stirring to cover all sides. Turn meat occasionally during marinating time. Thread meat chunks onto bamboo skewers (soak for 20 minutes first) and barbecue over high heat, turning frequently, until cooked to desired doneness.
Creamy Minute Rice pudding
2/3 cup (150 mL) water
1/4 teaspoon (1 mL) salt
2/3 cup (150 mL) Minute Rice, uncooked*
1 1/4 cups (300 mL) milk
1 egg yolk, beaten
1/3 cup (75 mL) sugar
1/3 cup (75 mL) raisins
1/8 teaspoon (0.5 mL) cinnamon
1/8 teaspoon (05 mL) nutmeg
1 tablespoon (15 mL) butter
Bring water and salt to a boil.
Stir in Minute Rice, cover and remove from heat. Let stand for 5 minutes.
Blend milk and beaten egg yolk. Stir into rice.
Add sugar, raisins, cinnamon, nutmeg and butter. Mix well and bring to a boil, stirring constantly. Cover and remove from heat. Let stand 1 hour. Stir just before serving.
Yield: 4 servings.
* Or substitute 1 1/3 cups of leftover rice.
Taste-tester notes: This easy, quick recipe will appeal to rice pudding fans. If desired, increase cinnamon to 1/4 teaspoon (1 mL). After adding sugar, raisins, butter and spices, and bringing the rice to a boil, I recommend you continue stirring for a few minutes to thicken the pudding before covering saucepan and removing from heat.