Chapter Recipes

The following recipes have been favorites of chapter members over the years. Some recipes reflect local cuisine; some have been served at local ARLIS meetings. Enjoy.

  • ARLIS Orange Muffins
  • Afternoon Tea
  • Vegetables and Main Dishes
  • Breads
  • Desserts
  • Recipes from the Banff Conference 2002
  • Recipes from 2002 Chapter Meeting in Vancouver, BC

Diana E. M. Cooper, long-time Northwest Chapter member who was at University of British Columbia from 1965 to 2004 as Fine Arts Librarian, started collecting favorite recipes from
chapter members in summer of 2000 so fellow members could enjoy them.


ARLIS ORANGE MUFFINS

Often served at local chapter Arlis meetings

Makes 3 1/2 dozen mini muffins.

In a blender, place:

1 orange cut in chunks
1/2 cup orange juice
1 egg

Blend. Add to this:

1/2 cup melted butter

Continue to blend.

In a bowl, combine:

1/1/2 cups all-purpose flour
2/3 cup sugar
1 tsp. baking power
1 tsp. baking soda
1/2 tsp. salt

Dump blender mixture into dry mixture.

Mix to moisten all

Bake @ 375 degrees for 15-20 min. in greased small muffin tins.


SHAUGHNESSY SMOKED PHEASANT SANDWICHES

If you find yourself without a pair of smoked pheasants, use smoked turkey or chicken

2 smoked pheasants (or 1 lb. smoked turkey or chicken)
1/2 cup finely chopped walnuts
3 tbsp. Mayonnaise
24 slices of very thin whole wheat bread
watercress butter (see note)

Cut meat into small pieces. Place in food processor until fine.  Transfer to bowl and mix in walnuts and mayonnaise. Butter bread with watercress butter. Spread generous amounts of mixture over half of slices. Cover with remaining slices. Trim crusts.

Cut into triangles.

Note: WATERCRESS BUTTER: In food processor, process 1/2 bunch of watercress with 1/4 lb. of butter until combined. Store in refrigerator.


ENGLISH BAY DAINTY LEMON TARTS

Shells:

1/2 cup soft butter
1 cup all purpose flour
1/4 cup sugar
pinch of salt

Blend and press into smallest tart tins.

Prick with fork. Bake @ 275 degrees for 20 min.

Filling:

2 egg yolks
juice of 2 lemons
grated rind of 1 1/2 lemons
2 tbsp. Butter
1 cup sugar

Beat eggs for 2 min. Add sugar. Beat again. Add juice, rind, and butter. Cook in double boiler until thick. Cool.

Fill tart shells before serving.

Garnish with candied violets.


EMILY CARR’S STEAMED RADISHES

4 cups radishes sliced thinly
2 tbsp. Butter
2 tsp. lemon juice
4 tsp. chopped dill

Melt butter. Add radishes

Heat through

Stir in lemon juice and dill


SEATTLE FISH IN SOUR CREAM

Fish fillets (1 – 11/2 lb.)
2/3 cup sour cream
salt, pepper, paprika
thin lemon slices

Preheat oven to 400 degrees. Cover bottom of shallow baking dish with lemon slices.

Arrange fish on top. Sprinkle with salt & pepper.

Cover and bake 30 min. uncover and spread with sour cream. Sprinkle with paprika and pepper.

Place under broiler until cream is slightly brown.


ALASKAN SMOKED SALMON CORNETS

Serve for lunch or as an appetizer

8 large thin slices of smoked salmon
2 cups crabmeat
1 cup heavy cream whipped
2 tbsp. horseradish
salt and pepper
iceberg lettuce, lemon wedges and parsley

Combine crabmeat, whipped cream and horseradish.

Season with salt and pepper. Place portion on salmon slice.

Roll into cornet. Arrange on lettuce (2 per serving).

Top with lemon wedges and parsley.


PETER GREWENOW’S DILL CASSEROLE BREAD

1 pkg active dry yeast, or 1 cake compressed
1/4 cup lukewarm water
1 cup cream cottage cheese, lukewarm
2 tablespoons sugar
1/4 cup minced onion
1 tablespoon butter
2 tsp dill seed
1 tsp salt
1/4 tsp soda
1 unbeaten egg
2 1/4 – 2 1/2 all purpose floor

Soften yeast in lukewarm water.

Combine in a mixing bowl:
cottage cheese
sugar
salt
onion
butter
dill seed
soda
egg
softened yeast

Add flour mixture. Form stiff dough, beating well after each addition. Cover. Let rise in warm place until light and double in size (50-60 min.)

Turn into well-greased casserole dish (3 quart)

Let rise until double in size (30-40 min.)

Bake in pre-heated oven (350 degrees) for 40-50 min.)

Brush with soft butter and sprinkle with salt when taken out of the oven.

Peter said he used this recipe for 20 years and his family for 30.

Peter Grewenow was the director of the Slide Collection at the University of Washington Architecture and Urban Planning Library.


ALBERTA SHERBET

2 apples cored, peeled and sliced
2 bananas
2 oranges, peeled

Freeze for 2 hours. Blend in blender

Re-freeze.

Serve in pretty glasses.

Garnish with sprigs of mint


MOUNT HOOD CARROT CAKE

1 package gingerbread mix
1 cup grated carrots

Prepare cake mix as directed. Fold in grated carrots.

Bake in 8 in. pan.

Serve warm with whipped cream


NANAIMO BARS

A version of one of B.C.’s all time most popular recipes.

1/2 cup butter
1/4 cup sugar
1 egg
4 tbsp. cocoa

Mix. Set over boiling water and stir until it resembles custard.

Combine:

2 cups graham cracker crumbs
1 cup coconut
1/2 cup chopped nuts

Combine with custard mixture. Spread in 9″x 9″ pan

Cream:

1/4 cup butter
3 tbsp. milk
2 tbsp. vanilla custard powder
2 cups icing sugar

Spread over mixture in pan.

Melt over hot water:

4 squares semisweet chocolate
1 tsp. butter.

Spread over top. Chill.


RECIPES FROM THE BANFF CONFERENCE

CALGARY CASSEROLE

Rich, crunchy and easy

4 cups sliced celery

1 can water chestnuts sliced

1/2 cup sliced almonds

1/2 cup bread crumbs

1 can. cream of celery soup

salt and pepper to taste

Parboil celery. Drain. Reserve 1/4 cup of liquid.
Blend liquid with soup.

Mix celery, almonds and chestnuts together.

Layer celery mixture with breadcrumbs in casserole

Pour soup mixture over. Sprinkle on a few almonds.

Bake @ 325 degrees for 45 min.


 

BANFF FROZEN DESSERT

As elegant as the Banff Springs Hotel

4 egg yolks

1 cup sugar

2 tablespoons warm water

1/2 pint whipping cream whipped

1/4 cup Grand Marnier (or substitute rum)

Beat egg yolks and sugar in top of double boiler. Beat in water.

Place over simmering water and continue to beat until thick.

Place pan in bowl of ice water and continue to beat until cool.

Fold in whipped cream. Add Grand Marnier. Turn into individual dishes.

Freeze until firm.


 

LAKE LOUISE FRUIT RELISH

Mellow and sweet like the beautiful lake

6 tomatoes

6 apples

6 pears

1 tablespoon whole cloves

2 1/2 cups prune plums

3 red peppers

5 cups granulated sugar

2 sticks cinnamon

1 tablespoon salt

3 cups vinegar

1 tablespoon mixed spices, tied in cheesecloth

Dice fruits and vegetables. Add rest of ingredients. Cook over medium heat,

Stirring often, until thick.

Pour into sterilized jars and seal.


 

QUEEN ELIZABETH JUBILEE CAKE

For those royal watchers

1 cup dates chopped

3 tablespoons butter

1 cup boiling water

Mix. Cool

Add 1 tsp. baking soda

Beat 1 minute.

Add the following:

1 beaten egg

1 cup sugar

1 1/2 cups cake flour

1 teaspoon baking powerpinch of salt

1 teaspoon vanilla

Bake  @ 350 degrees until done (approximately 40 min.)


 

ICING FOR QUEEN ELIZALBETH JUBILEE CAKE

5 tablespoons brown sugar

3 tablespoons butter

1 tablespoon milk

1 teaspoon vanilla

Boil for 4 min. Remove from heat and add some chopped nuts. Beat until thick. Spread on cake while icing is warm.


 

RECIPES FROM THE DEC 2002 ANNUAL CHAPTER MEETING,
VANCOUVER, BC

TOM THOMSON TRAIL MIX

Who can resist the breathtaking views of the Canadian wilderness and hiking trails?

This is a favourite trail mix with mountaineers or artists on sketching trips.

1/2 cup seedless raisins

3/4 cup peanuts

3/4 cup mixed nuts

1/3 cup sunflower seeds

Combine. Store in airtight container.


BANNOCK

4-6 servings

1 1/2 cups all purpose flour

1/2 cup cornmeal

1 tsp. baking soda

1 tsp. salt

1/4 cup butter or shortening

1 cup buttermilk

Mix flour, cornmeal, baking soda and salt.

Cut in butter until mixture resembles peas.

Stir in buttermilk quickly.

Knead slightly on floured board.

Roll out to 1/2 inch thickness.

Cut into triangles.

Sprinkle an electric frying pan with flour and dot with butter.

Heat to 190 degrees. Arrange dough with some space in between.

Fry until golden. Serve hot with butter.

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