Marlene Leschinsky was looking for a recipe she used to have for crepes filled with cottage cheese, green onions and dill. Thanks to Irene Sigvaldason of Arborg, who thought that sounded like Ukrainian nalysnyky and sent in the recipe that follows. It doesn't include green onions, but these can be added.
Walter Konarski had asked for readers' help to find a tomato-based clam chowder like Campbell's used to make. Thanks to Florence Bouchard for today's recipe, and also to Heida Bottrell, Barbara Nichols and Christine from Kenora.
On another quest for crepes, Debby Hancock of Mississauga, Ont. asks if anyone might have the actual spinach souffle crepe recipe that was used by the Magic Pan restaurant chain.
Elana Honcharuk hopes someone may have the baking instructions for the scones served at Two A Tea.
Fern Krause has lost a turkey chili recipe that included cooked turkey, low fat chicken broth, white kidney beans and Tex-Mex spice, and asks if anyone else may have the same recipe.
Gluten-free recipes have been featured occasionally in this column, and Bonnie Pirch of the Manitoba branch of the Canadian Celiac Association wrote in appreciation, and to mention that May is Celiac National Awareness month. The national conference will be held in Winnipeg, June 4-6. She notes that there will be a special class for newly diagnosed people to learn about dealing with the disease. Details can be found at www.celiac.mb.ca or you can call 772 6979.
If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Nalysnyky (Ukrainian crepes)
4 large eggs
250 ml (1 cup) whole milk
90 ml (6 tbsp) cold water
250 ml (1 cup) all-purpose flour
2 ml (1/2 tsp) salt
500 ml (2 cups) cottage cheese
2 large egg yolks
30 ml (2 tbsp) whipping cream
1 ml (1/4 tsp) salt
5 ml (1 tsp) chopped fresh dill weed or 2 ml (1/2 tsp) dried dill weed
30 ml (1/8 cup) butter (for frying)
60 ml (1/4 cup) butter (for dotting)
Crepes: In a bowl, using a hand-held electric mixer, beat eggs until light and fluffy. Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
Heat a 15 cm (6-inch) frying pan on medium heat. Butter the pan lightly and pour about 60 ml (1/4 cup) of batter into the pan, swirling the pan until the batter spreads evenly in the pan. Cook crepes on medium heat for about 1 minute or until lightly browned. Cook on one side only, do not turn over. Continue to cook the crepes, buttering the pan each time. Place the cooked crepes on a platter and keep warm in the oven at 120 C (250 F).
Cheese filling: Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible. Transfer the cheese to a mixing bowl. Add egg yolks, cream, salt, and dill weed and mix to blend well.
Remove warmed crepes from the oven and increase oven temperature to 175 C (350 F). Place one crepe with the brown side down on a smooth surface. Spoon a heaping 15 ml (tbsp) of cheese filling near one edge of the crepe. Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll. Continue to fill and roll the remaining crepes. Place the finished nalysnyky into a lightly buttered oven-proof casserole dish. Dot with butter. Bake in preheated 175 C (350 F) oven for 20 minutes. Serve hot with melted butter or a dollop of sour cream.
Taste Tester Notes: These rich and delicious crepes were a childhood favourite and are still a special treat today. An easy way to butter the pan between crepes is to wrap the butter in a small piece of cloth and rub inside the pan. Cooking the crepes on one side only helps keep them tender; they will be golden brown on the bottom and firm to the touch on top. I did not place the crepes in the oven to keep warm after making, but kept them stacked on a platter. I made the filling ahead of time, and then filled the crepes right after cooking them. I used creamed cottage cheese, squeezed in the cheese cloth, and I used extra fresh dill, to my taste. You can add chopped green onions to your taste if desired. Place the rolled crepes seam side down in the pan. If you like, you can pour some cream (half and half or whipping cream, depending on how rich you want them) into the bottom of the pan before placing the crepes in it, or drizzle cream over them before baking. Covering the dish while baking will keep the crepes from drying out. You can uncover for the last few minutes if you would like them to brown more. If baking without cream, these can also be served with a cream sauce or you can drizzle warmed whipping cream over them before serving if you choose. This made 12 crepes. Cut the filled crepes in half for serving if desired.
Manhattan clam chowder
30 ml (2 tbsp) butter
1 medium onion, diced
4 carrots, peeled and diced
2 stalks celery, sliced
500 ml (2 cups) diced peeled potatoes
2 - 284 ml (10 oz) cans baby clams
1 bay leaf
5 ml (1 tsp) dried thyme leaves
796 ml (28 oz) can tomatoes
Salt to taste
Optional: 3 slices chopped, cooked bacon
Chopped parsley for garnish
Using a microwaveable 4 litre (quart) casserole, combine butter and onion. Cover and microwave on high 2 minutes, stirring once. Add carrots, celery and potatoes; microwave 1 minute.
Meanwhile, drain liquid from clams into large measuring cup. Add enough water to make 1 litre (4 cups). Pour liquid on vegetables; add bay leaf and thyme. Add bacon if using. Cover and vent. Microwave on high 20 minutes or until vegetables are tender.
Stir tomatoes and their liquid into casserole. Microwave soup 10 minutes to blend flavours, stirring to break up tomatoes. Add clams; microwave to heat. Season soup with salt. Serve garnished with chopped parsley. Serves 8. Can also cook on the stove.
Taste Tester Notes: If you are a clam fan, this is a thick and hearty soup. I used a large saucepan to make this on the stove. I sautéed the onion, carrots, celery and potatoes all at once in oil for about 10 minutes, stirring occasionally, until tender-crisp, then added the litre (4 cups) of liquid, bay leaf and thyme and simmered covered for about 20 minutes. Depending on the texture you like, you can use whole, diced or crushed canned tomatoes. Simmer for another 10 minutes, and then add the clams just long enough to heat through. As the clam liquid and the tomatoes I used were salted, I didn't add any additional salt, but a grinding of pepper.