Hey there, time traveller!
This article was published 26/4/2006 (3744 days ago), so information in it may no longer be current.
Martha Elliott answered a request by Carol Jarvis for bruschetta, while Andrea Behl shared her lobster cream cheese dip recipe in response to a request by June Kehler. Thanks also to Edna Mroz of Beausejour, Darla Alsip, L. Snider of Glenboro, Marielle Rigaux, Lisa Osler and Helen Pitura.
Now on to recent requests:
Evelina Reimer would like a savoury recipe featuring phyllo dough.
Margaret Gluck of Morris is searching for main dish vegetarian recipes using chickpeas and lentils.
Marsha Heckert is on the hunt for a recipe for pumpkin chiffon cheesecake.
Lastly, Shirley Richards would like a recipe for cornbread dressing.
Is there a long-lost recipe you'd like to get your hands on? Would you care to share one of your specialties? To respond to one of this week's Recipe Swap requests, share a favourite recipe or send in a request, please write 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.
3 ripe tomatoes
30 ml (2 tbsp) olive oil
1 to 2 cloves garlic, minced
1 ml (1/4 tsp) salt
15-30 ml (1-2 tbsp) chopped fresh basil
1 baguette or French bread, sliced in 2 cm (3/4-inch) slices
Dice tomatoes and add olive oil, garlic, salt and basil. Mix well and marinate at room temperature for at least 1 hour. (The longer you can marinate the mixture, the better it tastes.)
Toast baguette or French bread slices for about 5 minutes in 180 C (350 F) oven or until lightly toasted.
Spoon mixture on to bread slices and serve.
Taste-tester notes: This bruschetta is delicious. Large Roma tomatoes produce excellent results. I recommend using 3 cloves of garlic and about 45 ml (3 tbsp) of chopped fresh basil. To take the bruschetta up a notch, once the mixture has been spooned on to the bread slices, sprinkle freshly grated Parmesan cheese on top and bake in 180 C (350 F) oven for about 5 minutes or until cheese is melted. Serve immediately.
250-g (8-oz) package cream cheese
60 ml (1/4 cup) white wine
2 ml (1/2 tsp) onion salt
2 ml (1/2 tsp) seasoning salt
2 ml (1/2 tsp) dried dill weed (or fresh dill)
375 ml (1 1/2 cups) finely chopped, cooked lobster meat
Beat cream cheese and wine until smooth and creamy. Add seasonings and lobster. Mix well. Cover and refrigerate overnight.
Serve with crackers. Makes 625 ml (2 1/2 cups).
Taste-tester notes: This easy and tasty appetizer is great with chopped fresh dill (about 30 ml/2 tbsp) and 1 finely minced green onion in place of onion salt. I would reduce the wine to about 45 ml (3 tbsp) for best results.