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22 DECEMBER 13, 2012 | WWW.PRODUCER.COM | THE WESTERN PRODUCER FARM LIVING TEAM RESOURCES BETTY ANN DEOBALD, BSHEc T he Western Producer recently asked readers to share their favourite recipes. Here are some of our readers’ submissions. Marianne Ruthven of Lisieux, Sask., shared the following bacon wrapped olive appetizer. It is easy, tasty and attractive. We will be sending Marianne an appetizer tray for this winning entry. BACON WRAPPED OLIVES 12 slices bacon 36 pimento or jalapeño stuffed olives Preheat oven to 400 F (200 C). Line cookie sheet with parchment paper. Cut bacon slices into thirds. Wrap each olive in bacon and set seam side down or secure with a toothpick. Bake for 25 to 30 minutes or until bacon is crisp. Serve warm or at room temperature. Marianne recommends tasting the olives and soaking overnight if too salty. Then drain. SAUSAGE PARTY PIGGIES 2 1/2 c. flour 624 mL 4 tsp. baking powder 20 mL 1/4 tsp. dry mustard 1 mL 1/2 tsp. sage 2 mL 1/4 c. shortening 60 mL 3/4 c. milk 15 mL 24-30 pork sausages or farmer sausage or wieners Combine the flour, baking powder, mustard and sage. Cut in the shortening until small pea size lumps. Stir in the milk with a fork. Divide the dough, place one portion onto a floured counter and roll the dough to 1/8 inch (.25 cm) thickness and in a rectangle shape. Place several sausages, end to end, the length of the dough. Roll the dough over to just cover and cut the dough, seal the edges and then cut the rolled sausages into one inch (2 cm) pieces. Place on a baking sheet. Continue with the rest of the sausages and dough. Bake at 400 F (200 C) until dough is golden. Submitted by Jean Cheze of Meadow Lake, Sask. APPETIZERS | READERS’ RECIPES Readers serve up Christmas appetizers Front clockwise: Bacon wrapped water chestnuts, spinach squares, bacon wrapped olives, baked jalapeno poppers, fruity meat balls and party piggies. In the centre is marinated feta cheese. | BETTY ANN DEOBALD PHOTOS EASY MARINATED FETA This is best made a day or two ahead. 1 tsp. whole fennel seeds 5 mL 1 tsp. coriander seeds 5 mL 2/3 c. extra-virgin olive oil 150 mL 1 1/2 tsp. fresh rosemary, 7 mL chopped 1 1/2 tsp. fresh lemon 7 mL thyme, chopped 1 tsp. grated lemon rind 5 mL 1 tbsp. lemon juice 15 mL 1/2 tsp. crushed red 2 mL pepper flakes 3 c. cubed feta cheese 400 g In a small dry skillet, toast fennel and coriander seeds over medium heat, swirling pan, until fragrant, about three minutes. Transfer to one quart sealer. Add oil, rosemary, thyme, lemon rind, lemon juice and red pepper flakes to seeds. Seal and shake to combine. Add feta, seal jar and gently turn over once or twice to combine. Refrigerate for 12 hours, turning jar occasionally. Make ahead and refrigerate for up to five days. The oil will solidify after 12 hours. Bring to room temperature to serve. Makes about 10 appetizers. Serve with crackers or toasted pita wedges. Adapted from Canadian Living Magazine and submitted by Starla Denny of Livelong, Sask. BACON WRAPPED WATER CHESTNUTS 1 pkg bacon 2 tins whole water chestnuts, drained Cut bacon strips in half and wrap each water chestnut, securing with a toothpick. Place in a nine x 13 (22 x 33 cm) baking dish. Bake at 400 F (200 C) until bacon is browned, turning once, for 20 to 30 minutes. Sauce: 1 1/2 c. ketchup 375 mL 1/3 c. brown sugar 75 mL 2 tbsp. soy sauce 30 mL 1 tbsp. apple cider vinegar 15 mL 1/2 tsp. black pepper 2 mL pinch of nutmeg and curry powder (optional) SPINACH SQUARES 2 tbsp. melted butter 60 mL 3 eggs, beaten 1 tsp. baking powder 5 mL 1 c. flour 250 mL 1 c. milk 250 mL 1 tsp. salt 5 mL 1 lb. grated medium 500 g cheese 4 c. chopped spinach 1 L 1/4 c. onion 60 mL 2 tbsp. chopped tops 30 mL of fresh garlic or 1/4 tsp. garlic powder 1 mL 2 tbsp. chopped fresh 30 mL parsley or Mix all ingredients well. Pour over already baked bacon wrapped chestnuts. Return to oven for another 15 to 20 minutes until the sauce is a little thicker and sticky. Let cool five minutes and then serve. This recipe was submitted by Albert and Angie Ploeg of Iron Springs, Alta. She often cooks the bacon wrapped chestnuts during the day and then adds the sauce and reheat just before serving. Kathy Anderson of Swift Current, Sask., sent in a similar recipe. She marinates the water chestnuts in soy sauce for up to an hour before wrapping in bacon. 1 tbsp. dried parsley 15 mL 1 tsp. basil 5 mL Melt butter, beat eggs add baking powder, flour, milk and salt and beat well. Add cheese, spinach, onion, garlic, parsley and basil. Beat well and pour in a greased nine x 13 (22 x 33 cm) pan. Bake for 35 minutes at 350 F (180 C). Cut in 1 1/2 inch (4 cm) squares. These squares freeze well. Submitted by Nola George of Leslie, Sask. IRON CHEF CAT CORA’S BAKED JALAPENO POPPERS 12 to 18 fresh jalapeno peppers 1 1/2 c. crumbled feta 375 mL cheese 6 tbsp. cream cheese 90 mL 1/2 tsp. finely chopped 2 mL fresh oregano or 1/4 tsp. dried oregano 1 mL 1/2 tsp. garlic power 2 mL 1/2 c. flour 125 mL 1/2 tsp. salt 2 mL 1/2 tsp. pepper 2 L 2 to 3 eggs 2 to 3 tbsp. buttermilk 60 – 45 mL 1 to 3 c. panko 250 – 750 mL crumbs Preheat oven to 350 F (180 C) and lightly grease a baking sheet. Cut each jalapeno in half lengthwise using plastic gloves and scrape out the seeds and membrane. Cream together feta, cream cheese, oregano and garlic powder. Fill jalapeno halves with the cheese mixture and then dredge, in the following order, in three bowls containing: * flour and salt and pepper * beaten eggs and buttermilk * panko crumbs Set peppers cheese side up on the baking sheet and bake until the filling is bubbling and the crust is golden, 30 to 40 minutes. Remove from oven and let cool five to 10 minutes before serving. Serves four to six Submitted by Maxine Bevan of Saskatoon. FRUITY GLAZED MEAT BALLS 1 lb. lean ground beef 500 g 1 egg, slightly beaten 1/2 c. dry bread crumbs 125 mL 3 tbsp. fresh parsley, 45 mL finely chopped 1/2 tsp. soy sauce 2 mL 1/2 tsp. salt 2 mL 1/4 tsp. black pepper 1 mL Combine ground beef, egg, bread crumbs, green onion, soy sauce, salt and pepper. Mix well and shape into one inch (2.5 cm) meatballs. Arrange meat balls on lightly oiled foil-lined baking tray and bake in 400 F (200 C) oven for 10 to 12 minutes or until digital rapid-read thermometer inserted into several meatballs reads at least 160 F (71 C). GRAPE CHILI SAUCE 1 c. chili sauce 250 mL 1 c. grape jelly 250 mL 2 tbsp. packed brown sugar 30 mL 1 tbsp. soy sauce 15 mL 1 tsp. lemon juice 5 mL Combine the chili sauce, grape jelly, brown sugar, soy sauce and lemon juice, and mix. Add the sauce and meatballs in three to four quart (3 to 4 L) slow cooker. Cook, covered, on high for three to four hours, or until sauce is bubbly and meat balls are hot. Recipe adapted from Canada Beef Inc. consumer website (www.beefinfo. org) submitted by Kirsten Hollstedt of Kamloops, B.C. Thanks to all of our readers who shared their appetizer recipes. Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
ON THE FARM | RANCHERS’ PLAN FARM LIVING BY BARB GLEN LETHBRIDGE BUREAU THE WESTERN PRODUCER | WWW.PRODUCER.COM | DECEMBER 13, 2012 Enthusiasm oozes from couple eager to expand Jake and Tanya Meyer have a small ranch along Pothole Creek in southern Alberta and they have dreams of owning a larger property one day. They have three sons: Duane, 2, and twins Bradley and Devin, who are five months old. Duane already shows a liking for farm equipment. | BARB GLEN PHOTOS �� BERGEN �� David Anderson MP Cypress Hills - Grasslands, Parliamentary Secretary to the Minister of Natural Resources and for the Canadian Wheat Board. www.davidanderson.ca Merry Merry Christmas Christmas Wishing you and your family peace and joy throughout the Christmas Season and a Happy New Year! 1 (306) 363-2131 | Drake, SK. Canada www.bergenindustries.com �� www.reimerweldingmfg.com Winnipeg 204-233-2500 Brandon 204-727-7934 Regina 306-757-0323 Saskatoon 306-242-5229 Angus-Simmental cross | Young Alberta couple hopes to own a larger ranch to raise their family Jake Meyer seems just the kind of rancher that the Cattlemen’s Young Leaders program is looking for. He’s young, involved in the beef industry and has plans for the future that include a larger ranch and a larger herd. And he is currently enrolled in the CYL program, which is organized through Canada Beef and assigns upand-comers with mentors in the cattle industry so they can develop desired skills. Meyer, 28, and his wife, Tanya, run cattle on a quarter section along Pothole Creek, just south of Lethbridge. They also lease pasture near Pincher Creek and Vulcan, Alta., and have 140 head of Angus-Simmental crossbred cows. Meyer has been matched through CYL with former Alberta Beef Producers president and former MLA Arno Doerksen because of his interest in beef industry politics. He already has his foot in the door, having been elected as an ABP delegate for Zone 2 last month. “I want to be a leader in the industry,” says Meyer. “I’ve always been a leader my whole life. And if you’re going to be a leader, you need to be in there where the decisions are made.” But that’s not his only interest. He and Tanya are focused much of the Enjoy a wonderful holiday season with family and friends. We’re very grateful to you for your support, and look forward to serving you in the New Year. Calgary 403-272-6006 Lethbridge 403-394-3600 Edmonton 780-477-1671 Vancouver 604-433-2500 23 time on their three sons: Duane, 2, and five-month-old twins Bradley and Devin. The couple joke that they have good hired hands in the making, but it’s too soon to know for sure. “We hope that our kids are going to be active in the industry too,” says Jake. “We have our whole lives ahead of us.” Adds Tanya: “We’ll have to have a large ranch just to keep them occupied.” The couple have been married for three years. Jake grew up in nearby Montana and always had plans to own his own ranch. He got work in the oil industry, earning roles of increasing responsibility until he finally became the youngest manager his company had ever had, at the age of 22. He was running an oil rig in Argentina, but his dream of having a ranch, a wife and a family remained strong. “Things were very stressful down there,” he recalls. “I didn’t want that lifestyle.” CONTINUED ON NEXT PAGE �� MALCOLM ALLEN Federal NDP Agriculture Critic Best wishes for a wonderful holiday and a very happy new year! 1020 Please contact me with La Promenade Building any questions or concerns House of Commons – I’m here to help Ottawa, ON. KIA 0A6 Phone: 613-995-0988 E-mail: malcolm.allen@parl.gc.ca www.malcolmallen.ndp.ca Brian Mason and the NDP Team Deron Bilous David Eggen Edmonton - Beverly - Clareview Edmonton - Calder 780-476-6467 780-451-2345 Brian Mason Rachel Notley Edmonton - Highlands - Norwood Edmonton - Strathcona 780-414-0682 780-414-0702
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