Out of Helen's kitchen-Recipes from the Ladies Auxiliary
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- Published on Saturday, October 7, 2017
By Helen Drysdale
Neepawa Banner & Press
This year, Canada is celebrating 150 years since confederation (the sesquicentennial). I thought I would spend the next several months showcasing some historic recipes in Canada’s honour.
1976 The popular food coloring, Red Dye No. 2, was banned by the FDA because studies had shown it might cause cancer. Red M&Ms disappeared for 11 years because of the ban.
1976 The Eaton Company discontinues catalogue sales after 92 continuous years.
The Legion Ladies Auxiliary was organized in 1939 to help make items for the Red Cross and raise money to send packages overseas to the troops. After the war they helped raise funds for the building of a Legion Hall. Over the years they have made a significant contribution to our community with their gifts of time and money. Many pounds of potatoes have been peeled, turkeys stuffed and cooked, desserts made and sliced, gallons of coffee made and vast numbers of dishes washed for the banquets that helped to acquire the money for their generous donations. These hard working ladies make the best roast beef for miles around. In 1977 they put out a cook book; Home Town Recipes of Neepawa. Here are some of those hard working ladies recipes.
Chicken and rice casserole- Winnie North
1 small chicken-about 3 lbs.
1 cup rice, long grain
2 cups water
1 tin mushroom soup
1 pkg. onion soup mix
1/2 tsp. salt
Pepper to taste
1 can celery soup (optional)
Cut up chicken into serving pieces. Mix rice, water, soups and seasonings together in the bottom of a small roaster. Place chicken pieces on top and roast for 2 1/2 hours at 350° oven.
Potato pancakes- Marjorie Drayson
2 cups shredded raw potato, firmly packed
1/2 small onion, grated
1/4-1/2 tsp. salt
1/8 tsp. pepper
1 egg, lightly beaten
2 Tbsp. dry bread crumbs or flour
Salad oil or bacon drippings
Peel and shred potatoes. Stir in onion, salt, pepper, egg and crumbs. Lightly oil a frying pan or griddle and heat to 360°. Add spoonfuls of the potato mixture, about 2-3 spoons is enough for each pancake. Spread lightly and fry until underside is brown and crispy. Turn carefully and fry the second side. Allow about 4 minutes per side. Makes 12 cakes – 4 inches in diameter. Serve with apple sauce or sour cream.
Cashew crunch cookies- Elsie Hockin
2 1/4 cup flour
1/2 tsp. soda
1/2 tsp. cream of tartar
3/4 cup brown sugar
1 cup butter
1 egg
1 tsp. vanilla
1/2 cup cashews
Mix all ingredients except nuts. Add nuts. Drop by spoonfuls on greased sheets. Bake at 350° 12-15 minutes.
