20° Terrace Review — Wednesday, March 9, 1988 |
More country cooking

by Andrea Deakin .
After her first two highly successful, cookbooks Edna Staebler
said she was finished with cookbooks. However, she has some
recipes that had not been fitted in, readers kept sending her new
ones, and so we now have some more comfortable and comforting,
down-to-earth and delicious recipes from Edna Staebler in
“Schmecks Appeal: More Mennonite Country Cooking’? (Mc- —
Clelland and Stewart:$24.95). There are recipes for meals and muf-
fins, soups and cookies, Mennonite dishes and recipes by and for
children — like Snow Ice — one dish of clean snow, chocolate B.C.

sauce, decorate with sprinkles. Edna Staebler believes recipes

should be simple and straightforward. They are also economical,

and they all “‘Schmeck’’ (Pennsylvania Dutch ‘“‘Taste good’’). The.

recipes are interwoven with stories of people she has known, places

she has been. The best must be “The Great Cookie War” about her

problems as a consultant in a battle between Proctor and Gamble
_ and Nabisco over a cookie recipe.

‘(- HOW'S ‘MOMMY'S BIG
_ BOY TODAY? -

ALL THESE YEARS
1 THOUEAIT Iv WAS JUST
AGARCASTIC CIBE .

Les see
THAT CLOVE,
CLUMSY.

Very handsomely produced and beautifully photographed, “The
- Canadian Living Cookbook” (Random House:$29.95) is the gift ;
“cookbook of the season. Carol Ferguson, the food editor of Cana- l

. ofa ghey try

pC a ti

dian Living, has chosen over 525 recipes from the thousands that lee oc cemmwaed ON" a
~ have appeared since Canadian Living was first published. — .
*- She begins with a theme section featuring the best of regional fare Th R it ae , Ds
_and then offers five main categories of recipes - Appetizers, Main mo at eee ee
’ - Dishes, Vegetables and Salads, Breads and Desserts. There is much e ya Ss . By J ack Elrod .
: that is familiar here, and the book would make a good introduction [fF " . » | - rxvz
hat sama hrs, and Ue book woul a oe tage [MI MOAN ERREY |"ANR ECR LENE] oerine AR (‘irs yet ue TH
run on the familiar. This is not haute cuisine, it is practical, tasty, SHE SAIP YOU COULD SANPWICHES IN - HAIR PONE-IN |i STREET!
-pre-eminently useful and enjoyable cuisine. GIVE US CEREAL THE REFRIGERATOR,
pe ; ae FOR BREAKFAST...
_ “Judie Geise’s ‘New Northwest Kitchen’’ relies on imaginative use Neel
of what is fresh and locally available, in this case from the Pacific

- Northwest, Judie Geise is from Seattle. These are recipes that are
_ practical and economical, yet have that special touch — underripe
pears poached in ginger cream, asparagus bread sticks, roast game
hen with garlic and lemon sauce. The ingredients are all readily

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continued on page 21

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