In the late 1990s the United Church Women of the Abbey, Lancer/Portreeve United Church decided to publish a cookbook of the members’ favourite recipes.
The result was the book, Kitchen Magic, including traditional, vintage and modern recipes showing the heritage of the church community.
This week’s recipes for meatless casseroles come from the Kitchen Magic cookbook.
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Scalloped Corn
2-14 oz. cans creamed corn
2 eggs, beaten
3/4 cup milk
1 tsp. salt
1/4 tsp. pepper
3/4 cup cracker crumbs
3 tbsps. melted butter
Mix corn, eggs, milk, salt and pepper and half the cracker crumbs and pour into a greased casserole. Pour melted butter over remainder of crackers and sprinkle over corn mixture. Bake at 325 degrees F for one hour. If desired, sprinkle some shredded cheese over the casserole during final five minutes of baking. Serve hot.
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Barley Bake
1/2 lb. sliced, fresh mushrooms
1 white onions chopped
1 small garlic clove, chopped
1 cup pot barley
1/4 cup soft margarine or butter
1/4 tsp. salt
1/8 tsp. pepper
4 cups water
5 tsps. chicken soup mix
Saute onion, mushrooms and barley in margarine. In large measuring cup, add chicken soup mix to water, stirring well. Add salt and pepper.
Transfer browned barley mixture to a large, greased casserole dish. Add chicken stock and stir well. Bake, covered, at 350 degrees F for 1 1/2 hours.
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Herbed Potato Sticks
1/4 cup finely chopped onion
2 tbsps. olive oil
1 tbsp. butter
1 clove garlic, minced
3 tbsps. parsley flakes
1/2 tsp. basil
1 tsp. chili powder
1/4 tsp. salt
pinch pepper
4 large potatoes
In a greased microwave-safe casserole, combine onion, oil, butter and garlic. Microwave on high for 1 1/2-2 minutes or until onion is softened, stirring once.
Stir in parsley, basil, chili powder, salt and pepper.
Peel potatoes and cut into lengthwise sticks. Add potatoes to casserole and toss to coat. Cover and microwave at high for 10-12 minutes or until fork tender, stirring occasionally.
Joyce Walter can be reached at ronjoy@sasktel.net
