Your Reading List

We’re Ready For Spring

The days are noticeably longer and we can begin to dream about spring again. We’ve been browsing through the seed catalogues and putting together our orders.

Try these recipes while waiting out the rest of winter.

CREAMY BEEF STROGANOFF

1-1/2 lbs. round steak

3 tbsp. cornstarch

1/4 tsp. pepper

3 tbsp. olive oil

1/2 c. chopped onion

1 c. sliced mushrooms

2 c. beef broth

1/2 tsp. thyme

3 tbsp. tomato paste

1 c. sour cream

3 tbsp. sherry (optional)

Cut meat into thin (1/2-inch strips) and shake in a bag containing cornstarch and pepper. Brown meat slightly in oil; add mushrooms and onions. Stir in beef broth, thyme and tomato paste. Bring to a boil and simmer for one hour over low heat. Add sour cream and sherry and heat mixture through, but don’t allow it to boil. Serve over noodles or brown rice.

Serves 4 to 6.

PARMESAN GREEN BEANS

3 c. green beans, fresh OR frozen

2 tbsp. butter

3 tbsp. Parmesan cheese Salt to taste

Steam green beans until crisp-tender, about 5 minutes. Remove from steamer, stir in butter, cheese and salt. Serve immediately.

Serves 4 to 6.

COLESLAW WITH PINEAPPLE

3 c. shredded cabbage

1 c. shredded carrots

3 tbsp. chopped green pepper

1/2 c. diced unpeeled apple

1 c. pineapple tidbits

1 tsp. salt

1/2 c. vinegar

1 tbsp. honey

Combine cabbage, carrots, green pepper, apples and pineapple tidbits. Mix together honey, vinegar and salt, and pour over salad. Stir, and serve.

Serves 4 to 6.

GINGERBREAD WITH LEMON SAUCE

2 c. sifted whole-wheat flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. ginger

1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 c. butter

2/3 c. brown sugar (OR 1/2 c. honey)

1/2 c. molasses

2 eggs

2/3 c. water

Preheat oven to 325F. Butter an 8x8x2-inch pan. Sift together flour, baking powder, salt, baking soda, ginger, cinnamon and cloves. Cream butter until smooth; gradually add sugar or honey, and continue creaming until light. Add molasses and beat until well blended. Add eggs, one at a time, beating to blend after each addition. Add the flour mixture to the sugar mixture alternately with the water, a little at a time, beginning and ending with the flour. After each addition, stir just enough to blend ingredients. Turn batter into pan; bake 50 to 60 minutes or until cake tester comes out clean. Serve warm with Lemon Sauce.

LEMON SAUCE

1/3 c. honey

2 tbsp. cornstarch

1 c. water

2 tbsp. lemon juice

1 tsp. finely grated lemon peel OR

1/2 tsp. dried

1 tbsp. butter

Mix water, cornstarch and honey together in a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 3 minutes, or until sauce is thick and clear. Remove from heat; add lemon juice, lemon peel and butter. Serve at once.

Edna Manning writes from Saskatoon, Saskatchewan

About the author

Comments

explore

Stories from our other publications