Winnipeg Free Press - PRINT EDITION

Would you like fries and coleslaw with that?

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TODAY'S column is served with fries and coleslaw.

Ted Liba had written earlier that he and his wife enjoyed yam french fries at a restaurant and asked if anyone could supply a recipe for them. Two different versions are featured today to try. Thanks to Mary Lou Hodge, who supplied the crispy yam wedges recipe, and to Sheri Ward for the roasted yam fries recipe.

Shirley Lower of Belair was looking for a recipe that circulates by the name of White House coleslaw. Thanks to Doreen Haywood, Mary Halliday, Florence Bouchard, Patti Davis, Sylvia Mroz of Beausejour and Irene Zigarliski of Lac du Bonnet, who all sent in the recipe that follows.

This week's requests: Deborah Hosey has lost a recipe for lemon chicken Angostura she clipped out of the Free Press about 25 years ago and asks if anyone else may have saved it. It features boneless, skinless chicken breasts in a lemon sauce with a dash of Angostura bitters.

Alice Dandenault recently sampled a vegetable lasagna at Palm's at Club Regent and wonders if someone has a recipe like it or one that they can recommend.

Irene Ling would like to duplicate Boston Pizza's spicy perogy pizza, and Shirley Friesen would like a recipe for spicy corn chowder like that is served at Step 'n Out.

Last, Dorothy Ernst would like to be able to duplicate the green, chopped coleslaw without carrots that KFC serves.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to, fax 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Include your first and last name, address and telephone number. (Please note that your recipe may not appear right away, due to space limitations.)

Crispy yam wedges

Approx. 1.25 kg (2 1/2 lbs) yams (or sweet potatoes)

1 egg

1 clove garlic, minced

15 ml (1 tbsp) water

125 ml (1/2 cup) dry bread crumbs

125 ml (1/2 cup) freshly grated parmesan cheese

5 ml (1 tsp) each dried basil and oregano

Peel yams and cut lengthwise into wedges. In large bowl, whisk together egg, garlic and water. Add yams and toss to coat evenly.

In a shallow dish, combine remaining ingredients. Roll wedges in mixture to coat well.

Bake on greased baking sheet at 425 F (220 C) for 15 minutes. Turn wedges and bake for 12 to 15 minutes longer or until tender. Makes 4 servings.

Taste Tester Notes: This mild-flavoured and light breading bakes up crisp and the yams are soft and creamy inside. I added salt and fresh ground pepper to the coating mixture. These were good served with garlic aioli dip. Here's a quick recipe for an easy and great garlic aioli, courtesy of Canola Info: 250 ml (1 cup) canola oil, 1 large egg, 15 ml (1 tbsp) Dijon mustard, 15 ml (1 tbsp) chopped garlic, juice of one lemon. In a food processor, combine egg, Dijon mustard, garlic and lemon juice. Season with salt and fresh ground pepper. With the machine running, add oil in a slow stream until the mixture is pale in colour and smooth. Remove from the processor and refrigerate for 1 hour.

Roasted yam fries

750 ml (3 cups) yams (or sweet potatoes)

30 ml (2 tbsp) olive oil

15 ml (1 tbsp) lime juice

1 clove garlic, minced

2 ml (1/2 tsp) red pepper flakes

1 ml (1/4 tsp) cayenne pepper

5 ml (1 tsp) chili powder

15 ml (1 tbsp) President's Choice Sweet with Heat mustard (or other spicy brown mustard)

1 ml (1/4 tsp) black pepper

5 ml (1 tsp) salt

Cut yams into thin strips like fries. In a large bowl, stir together all ingredients, adding yams last, stirring well to coat evenly. Place on large baking sheet and bake for 20 minutes at 400 F. Turn and bake another 10 minutes until brown and crispy.

Taste Tester Notes: Try these if you like a bit of bite. They are delicious (and go great with a beer), and are good on their own or with garlic aioli dip (see yam wedges recipe). I used about 675 g (1 1/2 pounds) of yams, which made more than 3 cups, but there was ample coating.

Like White House coleslaw


250 ml (1 cup vinegar)

180 ml (3/4 cup) oil

80 ml (1/3 cup) sugar

5 ml (1 tsp) salt

2 ml (1/2 tsp) pepper

2 ml (1/2 tsp) garlic powder

5 ml (1 tsp) dry mustard


1 to 1.5 kg (2 to 3 lbs) cabbage, finely sliced

1 to 2 carrots, shredded

3 to 4 green onions, sliced

Combine dressing ingredients in a small pot. Bring to a boil and pour over vegetables in large bowl. Toss well.

Taste Tester Notes: Nice oil-based dressing coleslaw to serve a crowd. Patti Davis suggests using the ready-made 1.36 kg (3 lb) bag of coleslaw mix, which I used. The mix has some purple cabbage in it, so if you keep the coleslaw for more than a day after tossing with dressing, a bit of pink will start to run from it.

Republished from the Winnipeg Free Press print edition November 14, 2007

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