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Cookbook raising money for Mortlach School projects

This week's recipes include sweet ribs, raspberry muffins, and oatmeal peanut butter cookies
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

“A Harvest of Recipes” is an appropriate name for a community cookbook and that is the name chosen for the cookbook compiled by the Mortlach School Fundraising Committee.

The committee published 500 books, with funds being directed to enhancing educational opportunities at Mortlach School. Principal Rayleen Eberl said the school’s focus has been to give students a variety of experiences to help them understand community and world events.

The cover photo features the Paterson grain elevator that was built in Mortlach in 1916 and demolished Sept. 23, 2019. The demolition process was avidly watched by the students and other community residents. “It was a big moment in our year,” Eberl said, noting wood from the elevator has been used for a variety of projects.

The cookbook committee has a message to all who use the cookbook: “May you create many special memories, share stories of the past and present, and lots of love and laughter at your tables using the many wonderful recipes in our little book.”

The school’s cookbooks sell for $20 each and are available at the grocery store in Chaplin, the Farmstand and post office in Mortlach or by calling 306-355-2332. Eberl has also offered to deliver books to anyone in Moose Jaw interested in making a purchase.

This week’s recipes are a sample of those contained in “A Harvest of Recipes.”

• • •

Sweet Ribs
Submitted by Preston Messer

4-5 lbs. pork ribs
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. cloves
1/2 tsp. paprika
1/2 tsp. cinnamon
3 oz. lemon juice
2 cups brown sugar
1 cup applesauce
1/2 cup ketchup

Cut ribs as for sweet and sours. Bake, uncovered, in oven for about two hours. Drain.

For sauce, mix rest of ingredients together. Simmer for 10 minutes. Pour sauce over ribs and bake, uncovered, for 1/2 hour at 350 degrees F. Serve with rice and salad.

• • •

Raspberry Muffins
Submitted by Cheryl Searle

1 cup whole wheat flour
3/4 cup white flour
4 tsps. baking powder
1/2 tsp. salt
1/2 cup white sugar
3/4 cup milk powder
1/4 cup butter or margarine
1 egg
1 cup water
1 tsp. vanilla
2 cups frozen raspberries

In a large bowl put in flours, baking powder, salt, sugar and milk powder. Mix. Cut in butter or margarine with pastry blender.

In another bowl, beat egg until smooth. Add water and vanilla to egg and mix. Mix wet mixture into dry mixture. Stir until moistened. Batter will be lumpy.

In another bowl, break up raspberries into small pieces. Add raspberries to batter. Bake at 400 degrees F for 25 minutes until nicely browned. Makes 12 muffins.

• • •

Oatmeal Peanut Butter Cookies
Submitted by Ember Adams

1 cup margarine, softened
1 cup brown sugar
3/4 cup sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 tsps. baking soda
1 tsp. salt
1 cup quick oats

Preheat oven to 350 degrees F. In a large bowl, cream margarine, sugars and peanut butter. Beat in eggs, one at a time, until well blended. Combine flour, baking soda and salt and stir into creamed mixture. Mix in the oats until just creamed.

Drop by teaspoonfuls onto ungreased cookie sheets. Bake 10-15 minutes in preheated oven or until just light brown.

Joyce Walter can be reached at ronjoy@sasktel.net

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