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Barbara Gmitrowski was recently vacationing in Barbados and fell in love with one of the island's most popular dishes, macaroni pie. While there are many variations -- everybody seems to have his or her own version, Barbara says -- mac pie is always solid enough to cut into wedges and usually packs some hot-sauce-infused intensity. Laura Patton sent in a recipe from the historic Sunbury House, while Lynn and Bill Shead sent in a version from Jill Walker's Cooking Barbados, which they've enjoyed in Barbados and here at home.
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Barbara Gmitrowski was recently vacationing in Barbados and fell in love with one of the island's most popular dishes, macaroni pie. While there are many variations -- everybody seems to have his or her own version, Barbara says -- mac pie is always solid enough to cut into wedges and usually packs some hot-sauce-infused intensity. Laura Patton sent in a recipe from the historic Sunbury House, while Lynn and Bill Shead sent in a version from Jill Walker's Cooking Barbados, which they've enjoyed in Barbados and here at home.
Hey there, time traveller!
This article was published 29/06/2011 (5524 days ago), so information in it may no longer be current.
Barbara Gmitrowski was recently vacationing in Barbados and fell in love with one of the island’s most popular dishes, macaroni pie. While there are many variations — everybody seems to have his or her own version, Barbara says — mac pie is always solid enough to cut into wedges and usually packs some hot-sauce-infused intensity. Laura Patton sent in a recipe from the historic Sunbury House, while Lynn and Bill Shead sent in a version from Jill Walker’s Cooking Barbados, which they’ve enjoyed in Barbados and here at home.
Currently, Elisabeth Laing is hoping someone might have a recipe for a really good garlic jelly. 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 recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Bajan macaroni pie
Bajan macaroni pie
(adapted from Jill Walker’s Cooking Barbados)
340 g (12 oz or about 3 cups) macaroni
30 ml (2 tbsp) butter or margarine
1 large onion, finely chopped
1 sweet red pepper, finely chopped
400 g (14 oz or about 3 1/2 cups) grated cheddar cheese, divided
60 ml (4 tbsp) ketchup
30-45 ml (2-3 tbsp) breadcrumbs
optional additions: hot pepper sauce, mustard, chopped vegetables, chopped ham or chopped cooked bacon
Preheat oven to 175C (350F). Cook the macaroni in a large pot of boiling salted water just until done, about 6-8 minutes. Drain and rinse in hot water. Melt the margarine in the pan and sauté the onions and red pepper over medium heat until softened, about 3-5 minutes. Add the macaroni and 340 g (12 oz or about 3 cups) of the cheese and cook over low heat, stirring constantly, until cheese is melted. Stir in ketchup, as well as any optional additions. Place in a baking dish, cover with remaining cheese and breadcrumbs and cook in preheated oven for 15 minutes or until golden brown. Serves 6.
Tester’s notes: With its firm texture and intensely cheesy flavour, this makes a change from the standard Canadian mac ‘n’ cheese. You can be fairly flexible with the size and shape of the baking dish, though cooking times may vary a bit. I used a 22×33 cm (9x13in) glass dish, and it baked up nicely within 15 minutes. The hot pepper sauce and mustard are optional but highly recommended: The sharpness really complements the richness of the cheese.
Sunbury House macaroni pie
Sunbury House macaroni pie
340 g (12 oz or about 3 cups) lined penne or macaroni
340 g (12 oz or about 3 cups) grated sharp cheddar cheese, (set aside 30-45 ml, or 2-3 tbsp, for topping)
1 egg
250 ml (1 cup) evaporated milk
1 small onion, grated or very finely chopped
5 ml (1 tsp) hot English mustard (like Colman’s or Keen’s)
15 ml (1 tbsp) yellow mustard
2 ml (1/2 tsp) white pepper
5 ml (1 tsp) salt
5 ml (1 tsp) hot pepper sauce (like Louisiana Hot Sauce or Frank’s RedHot), or to taste
20 ml (4 tsp) ketchup
1 sweet red pepper, finely chopped
Topping:
30 ml (2 tbsp) breadcrumbs
10 ml (2 tsp) butter
reserved 30-45 ml (2-3 tbsp) grated cheddar cheese
Preheat oven to 175C (350F). Cook pasta in a large pot of boiling salted water until just done, about 8-10 minutes for penne, or 6-8 minutes for macaroni. Drain thoroughly, return to pot — but turn off heat — and add butter. Add cheese a little at a time, stirring constantly, until mixed in and melted. In a small bowl, whisk egg and add milk, onion, mustards, white pepper, salt, hot pepper sauce, ketchup and sweet red pepper. Pour into macaroni and mix well. Place the mixture in a greased baking dish. Mix together breadcrumbs, butter and reserved cheese and sprinkle on top. Bake until cheese is golden brown, about 45 minutes. Let cool slightly before serving so pieces will retain pie shape.
Tester’s notes: With the egg and evaporated milk, this version is a little custardy, which makes a really intriguing contrast with the spice, but it’s still firm enough to cut. I used a 22 cm (9 in) round metal pan here. As with the other recipe, you can doctor this up any way you like, with ham or chopped vegetables.
Alison Gillmor Writer
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
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Alison Gillmor Writer
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Anyone who wants a brighter, safer, healthier future for the city of Winnipeg should really want the renewed hopes of rail relocation to finally become reality. And the sooner, the better.
Premier Wab Kinew announced Wednesday the province was going to forge a plan to relocate the Canadian Pacific Kansas City central yards and many of other the lines that run through Winnipeg to a bypass that runs around the city.
This “plan to design a plan” strategy was devised by a task force headed up by former federal MP and cabinet minister Lloyd Axworthy, who in 2024 was given a two-year mandate to find the best way to rid the city of some or all of its rail infrastructure.
For the record, Kinew and Axworthy said a relocation would likely take 20 years to complete, which makes this week’s announcement an important statement of intent, but little more. The sobering reality is that this promising idea has been proposed by political leaders, and then abandoned, for decades.
Mike McIntyre7 minute readYesterday at 6:25 PM CDT
There’s no place like home.
But what exactly does that mean for members of the Winnipeg Goldeyes, who typically find themselves hundreds or even thousands of miles away from family and friends between May and September, trying to keep their baseball careers alive while living on shoestring budgets?
For some, home is a modest downtown hotel room or small apartment typically shared with a teammate or two. For others, there’s a more personal touch — one that truly connects them to the community they happen to be playing in.
Welcome to the world of billets, a longstanding tradition in this market that dates back to when the Fish first took flight back in 1994. They are a unique and valuable tool for the American Association organization and its players, with a dedicated group of local baseball fans who open their doors and roll out the welcome mat year after year.
Barbara Gmitrowski was recently vacationing in Barbados and fell in love with one of the island's most popular dishes, macaroni pie. While there are many variations -- everybody seems to have his or her own version, Barbara says -- mac pie is always solid enough to cut into wedges and usually packs some hot-sauce-infused intensity. Laura Patton sent in a recipe from the historic Sunbury House, while Lynn and Bill Shead sent in a version from Jill Walker's Cooking Barbados, which they've enjoyed in Barbados and here at home.
Currently, Elisabeth Laing is hoping someone might have a recipe for a really good garlic jelly. 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 recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Bajan macaroni pie(adapted from Jill Walker's Cooking Barbados)
Joshua Frey-Sam5 minute readYesterday at 9:14 PM CDT
BRAMPTON — The Canadian Elite Basketball League’s new Finals format lasted one minute and 46 seconds.
And it’s possible even that was too long.
What was supposed to be a historic best-of-three series between the Winnipeg Sea Bears and the Brampton Honey Badgers will now return to the league’s previous format of a single-game elimination. Wednesday’s Game 1 at the CAA Centre in Southern Ontario was cancelled shortly after tip-off due to condensation on the court, which made the playing surface unsafe for competition.
The championship will flip to the Manitoba capital for a single, winner-take-all contest at Canada Life Centre on Saturday (3:30 p.m.).
Nobody at Oak Hammock Marsh expected to find an African spurred tortoise wandering through the wetlands. Least of all one that had travelled more than 20 kilometres from home to get there.
Sharon Basarowich’s voice quaked with emotion as she told a court Tuesday of the never-ending pain her family has been left with after her 16-year-old grandson was gunned down outside a Boyd Avenue drug house.
“We have a void that will never be filled,” said Basarowich, whose grandson Trey Basarowich, a talented hockey player and youth mentor, was fatally shot Oct. 5, 2024.
“When Trey died, a part of us died, too,” she said.
Devin Evans, 20, was originally charged with second-degree murder in the killing but in a plea bargain admitted to the lesser offence of manslaughter and was sentenced Tuesday to 18 years in prison.
