From coast to coast to coast, the Maple Leaf will fly proudly on Friday as Canadians from all corners of the country stand and sing O Canada in harmony.
Because travel to see Canadian provinces is sometimes impossible, it is still possible to experience the many foods that are popular in the provinces and territories.
This week’s recipes salute items that might be eaten in three areas of Canada. Happy Canada Day.
• • •
Manitoba Mud Sauce
- 2/3 cup miniature marshmallows
- 3 tbsps. cocoa
- 3 tbsps. granulated sugar
- 3 tbsps. cornstarch
- 1 1/2 cups Manitoba whipping cream
- 2 tsps. vanilla
- 1/2 tsp. cinnamon
- 1/2 cup miniature marshmallows
- 2 tbsps. chopped pecans
In a saucepan combine 2/3 cup marshmallows, cocoa, sugar and cornstarch. Gradually stir in cream. Cook over medium heat, stirring constantly, until marshmallows melt and mixture thickens.
Remove from heat, stir in vanilla and cinnamon. Cool to room temperature, stirring occasionally.
Stir in 1/2 cup marshmallows and the pecans. Serve over ice cream, angel food cake or fresh fruit. Makes 2 cups.
• • •
Nova Scotia Blueberry Nut Bread
- 3 cups white flour
- 1 tbsp. baking powder
- 1/4 tsp. baking soda
- 1 cup sugar
- 1 cup chopped pecans
- 3 large eggs
- 1 cup milk
- 1/2 cup melted butter, cooled
- 1 1/2 cups blueberries
Preheat oven to 350 degrees F.
In a large bowl combine flour, baking powder, baking soda, sugar and nuts. Stir thoroughly.
In another bowl beat eggs, milk and melted butter until well blended.
Pour the egg/milk mixture over dry ingredients and stir until thoroughly moistened. Do not beat. Gently fold in blueberries.
Pour batter into a well-buttered loaf pan and set aside for 10 minutes. Bake for one hour or until loaf tests done.
Cool bread upright in pan for 20 minutes then turn out. Cool completely before cutting.
Note: Saskatchewan saskatoons may be substituted for the blueberries.
• • •
Yukon Bison Stroganoff
- 1 lb bison meat cut into strips
- 1/2 cup sliced mushrooms
- 1 cup diced onions
- 1 chopped garlic clove
- 4 tbsps. all-purpose flour
- 4 tbsps. butter
- 1 tbsp. tomato paste
- 1 1/4 tbsps. consomme
- 2 tbsps. sour cream
- 2 tbsps. dry sherry
- 1 pkg. noodles, cooked
Mix meat with flour to coat.
Place in a pan on the stovetop and brown on all sides.
Put mushrooms, onions and garlic into the pan. Continue to heat until onions are crisp.
Remove meat and add in remaining 2 tbsps. butter. Blend in 3 tbsps. flour.
Add tomato paste and consomme. Cook until it bubbles and thickens.
Put meat back in the pan. Stir in sour cream and sherry. Cook on low heat.
Serve over cooked noodles.
Joyce Walter can be reached at ronjoy@sasktel.net
