Hey there, time traveller!
This article was published 7/3/2007 (3493 days ago), so information in it may no longer be current.
In last week's column, Christina McDermid requested the chocolate chip cookie recipe that used to be on the Tenderflake lard carton. Shirley Matthews still had the original recipe for Tendercrisp Cookies cut out from the old carton, and sent me a copy that is printed here today. Thanks also to Cheryl Lavigne, A. Robertson, Maureen Benoit and Myrna Tole.
The request for a perogy recipe, rolled like cinnamon buns and baked with cream, from Alvina Roberts of Lethbridge, has been answered by Bonnie Stefaniuk of Beausejour.
Also featured today is a recipe for Virginia Martin for a vegetable casserole with artichokes and sliced tomatoes, submitted by Michele LaTourelle, who says it is a favourite at family dinners.
Readers wanting to duplicate restaurant recipes include Kim, who is searching for a salad dressing recipe that is close to the house dressing used at many local Italian restaurants, such as Vesuvio and Casa Grande.
Angela Northam says that her husband loves the mushrooms served in restaurants, and would like recipes for light and dark mushroom sauces.
Laura Lemon recalls a casserole called Hawaiian Chicken that her grandmother used to order from Eaton's deli years ago. It contained chicken breasts in a sauce and was decorated on top with mashed potatoes. She says it was a great dish to serve for special occasions and is hoping someone may have the recipe.
Stella Scherbatiuk is hoping that a former Woolworth's cafeteria employee will have the recipe for the "out-of-this-world" lemon cheesecake that was served there in the 1980s.
Fern McArthur is wondering if anyone could tell her how to make the fern tarts that Jeanne's Bakery used to sell.
Ken Jensen would like the details for the sauce and preparation, to make the barbecue ribs from the Ellice Inn takeout that was at the rear of the Happy Vineyard.
Lily Dyson is asking for a copycat Boston Pizza dough, and a recipe for navy bean and spinach soup.
Arlene Kuzmik writes that she has many "regular" pizza crust recipes, but would like to be able to duplicate "real pizzeria" crust.
Other letters include one from Jeanie Dalman, who writes that she is a novice cook, but enjoys bringing meals to new parents or people who are unwell. She is struggling to find a good recipe that can become her "signature meal," and will appeal to a wide range of palates and be portable. It would also need to include reheating instructions for the recipient.
Irene Kauenhofen's husband has recently been diagnosed with Celiac disease, and is wondering if readers could help her by sharing some of their converted favourite gluten-free recipes.
Sharon Milan says that one of her favourite desserts is tiramisu, and while she has some good recipes for it, she would like to hear from someone who thinks theirs is "out-of-this-world good."
If you can help with one of this week's recipe requests, have your own request, or have a favourite recipe you'd like to share, please send an e-mail to email@example.com, fax 697 7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB., R2X 3B6. Please include your name, address and telephone number.
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup Tenderflake lard
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs, beaten
1 tbsp hot water
1 tsp vanilla
1 cup chopped nuts
1 pkg (6 oz) chocolate chips
2 cups rolled oats
Sift flour, baking soda and salt together. Cream lard and sugars gradually creaming until fluffy. Mix in eggs, hot water and vanilla. Blend in dry ingredients, nuts, chocolate chips and rolled oats. Using a teaspoon, drop on greased cookie sheet. Bake at 350 for 8-10 minutes or until delicately browned. Makes 50 to 60 cookies.
Taste Tester Notes: This very good cookie lives up to its name -- tender inside and crisp on the outside. I used a generous tablespoon for each and made 48 cookies, baking them for 11 minutes. Leave a couple of inches between cookies, as they spread when baking.
1 375g container dry cottage cheese
1 tsp salt
1 egg, well beaten
1 cup mashed potatoes (optional)
2 cups Bisquick mix
1/2 cup milk
3/4 cup whipping cream
Mix cheese, salt and egg, and potato if using and set aside.
Mix Bisquick and milk to make dough and knead until smooth. (A homemade dough could also be used). Roll out dough 1/2 and inch thick in an oblong shape. Spread cheese mixture over dough and roll as for cinnamon buns. Cut into about 12 pieces. Pour about 1/2 cup cream into a Pyrex 9-inch x 13-inch pan and place pieces in cream. Bake at 350 for 30 minutes or until lightly golden. Use the cream to baste the perogies. Extra cream can be added.
Taste Tester Notes: While nothing beats traditional homemade perogies, these are quick to make and, served with fried onions and sour cream, are very perogy-like in flavour. I tried these with and without potatoes, and preferred them with potatoes. I also added 1/4 cup of fried onions to the filling. I rolled the dough about 1/4-inch thick to make an approximately 9-inch x 12-inch rectangle. Spread the filling 1/2 an inch from the edges, roll from the long side, pinch ends in, and cut into a dozen 1-inch wide pieces. I put 1/2 cup cream into the pan, then poured the remaining 1/4 cup over the slices. Baking with cream makes these rich, but good.
1 bunch fresh broccoli
2 tbsp butter
1/2 lb sliced mushrooms
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated parmesan
1 14 oz can artichokes, drained and cut into bite-sized pieces
3 tomatoes, sliced
1/4 cup melted butter
1/2 cup bread crumbs
Pre-cook broccoli until tender crisp. Sauté mushrooms in 2 tbsp butter. Blend mayonnaise, sour cream and parmesan. Mix vegetables in sauce and place in greased 9-inch x 13-inch dish. Cover with tomato slices. Season with salt and pepper. Mix melted butter with bread crumbs and sprinkle over tomatoes. Bake at 350 for 20 minutes. Serves 10 to 12.
Taste Tester Notes: This casserole is a delicious combination of flavours and an attractive, colourful accompaniment. Use freshly grated parmesan (I increased it to 1 cup).