TC Reader Recipes August 13, 2019

August 13, 2019 A Special Supplement

Winner of the $400 Gift Card from Capital Iron!

Page 2

A collection of delicious recipes submitted by our readers that will definitely blow your taste buds away!

Page 6 Featured Recipe by Chef & Times Colonist writer Eric Akis

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Recipe for Rouladen Submitted by Michelle Turner

My German grandmother used to make Rouladen for special occasions. She never had an actual recipe, but when I was a little girl I would stay with her for a few weeks during the summer and watch her make this recipe for us.

Preparation time: 30 minutes Cooking time: 30 minutes Makes: 4 servings • 8 Rouladen (Thrifty Foods sell packages of Rouladen meat)

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• 16 slices of good bacon (Root Cellar/Red Barn) • About 4 cups of sliced mushrooms • Dijon Mustard • Horseradish • 16 pieces of cooking twine each cut about 8" long

I like to serve cooked red cabbage and mashed potatoes with this meal. My grandmother used to make Knoedel (bread dumplings) with this recipe, but unfortunately I never watched her make them.

• 2 cups beef broth mixed with flour to make a gravy • Salt and pepper

Cook bacon in a large frying pan until just cooked, not too crispy. Put bacon on paper towel. Drain some of the fat, saving some in the pan, but also save the remainder of the bacon fat. Cook the sliced mushrooms in the same pan with some bacon fat.

Unroll the Rouladen meat. Spread either Dijon Mustard or Horseradish over unrolled meat, then place two slices of cooked bacon and some cooked mushrooms into each Rouladen. Roll up each Rouladen and tie with two pieces of the twine.

Reheat some of the bacon fat in the same pan then place the Rouladen in the pan and brown on each side (carefully roll the Rouladen over so no bacon or mushrooms fall out), then turn the heat down a bit and add the beef broth/flour mixture to make gravy.

Add salt and pepper to taste and continue cooking for about 30 minutes on medium heat.

Thanks to everyone who submitted a recipe!

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Also, a big shout out to Robert Budlong, Chef Instructor, Culinary Arts, Camosun College for his assistants putting our recipe feature together!

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Stuffed Jalapenos

Sublime Sausage Rolls

Submitted by Rose-Anne Sole

Submitted by Jill Rooke

Preparation time: 5 minutes Cooking time: 10-15 minutes Makes: 8 serving

These have been my go-to for every potluck during the past twenty years, and there are never any left behind!

Preheat oven to 425° F, and line a baking sheet with parchment paper.

• 8 large fresh jalapenos

Preparation time: 20 minutes Cooking time: 20 minutes Makes: 24 servings

In a large mixing bowl, beat eggs by hand ‘til frothy. Add sausage, bread crumbs, onion, garlic, parsley, and seasonings. Set aside.

• 1/2 pkg cream cheese • 2 Tbsps mayo

• 1 lb pure pork sausage meat (I use Hertel’s)

• 1 lg clove garlic - finely grated

• 2 eggs

• Few hot pepper flakes

• 1/4 cup toasted fresh breadcrumbs

• 6 lg medjool dates - chopped

• 1/4 cup finely minced onion

• Heat oven to 350° F

• 2 cloves minced garlic

• Slice jalapenos lengthwise, seed them • Mix remaining ingredients and stuff jalapenos • Place on parchment lined cookie sheet

• 1/4 cup minced fresh parsley • Generous sprinkle of salt & coarsely cracked pepper • 2 Tbsps grainy mustard • 1 pkg Tenderflake Puff Pastry, thawed

Roll out pastry squares on a lightly floured surface - you should aim for two rectangles of about 8 x 24 inches each. Along each long edge, spread 1 tbsp mustard, then spoon half of your meat mixture over. Roll the pastry up from the meat-filled edge, creating a long roll.

Lay rolls on prepared pan and place in the freezer for 15 minutes to firm.

Removing from freezer, cut each roll into 2 inch pieces. (At this point, you can return the rolls to the freezer to cook at a later date if you wish.) Place slices on baking sheet and cook until puffed and golden, about 20 minutes.

Wonderful hot or cold. I serve with extra mustard for dipping!

COUNTRY BEE HOT PEPPER INFUSED HONEY CARAMEL CORN wITH PECANS

This mixture of sweet and salty popcorn with a hint of spice is perfect for summer movie nights or a pack-along treat for camping with friends.

INGREDIENTS: ¹/² cup popcorn kernels 3 Tbsp coconut oil 1 cup pecan pieces 1 cup brown sugar ¹/³ cup Country Bee Hot Pepper Infused Honey ¹/² tsp salt ¹/² cup butter ¹/² tsp baking soda METHOD: 1) Place coconut oil in a large pot on medium heat, adding popcorn kernels once melted. Cover and cook until popping has slowed down, shaking the pot every few seconds. Remove lid and set aside.

2) Mix together butter, honey, salt and brown sugar in a medium sauce pan on medium heat.

Once melted stir with a whisk until mixture comes to a boil. Once boiling, lower heat and simmer for five minutes stirring occasionally. Remove from heat and stir in baking soda.

3) Add pecan pieces to popped popcorn, mix caramel sauce into popcorn and pecan mixture with a large wooden spoon or metal cooking tongs.

4) Line a large baking sheet with parchment paper and heat oven to 250°. Spread caramel corn mixture out onto baking sheet and place in oven for 60 min, mixing every 15 minutes. Cool completely.

Break up popcorn pieces and serve or store in an airtight container to enjoy later.

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3

I'm sending you my favourite burger recipe.

But this, I stress, is not just any burger recipe.

It is a recipe for the best chicken burger you will ever eat in your life.

This is a recipe I discovered five years ago while making dinner for the family one dark, gloomy, winter night. It was late, I was tired, and I wanted something quick and easy. I am the primary meal maker for our house (which can get quite tedious at times) and of course some days the spark of culinary enthusiasm is sorely lacking. That was the case on this day, so I polled my three kids.

My kids, like most kids, will invariably answer the "What do you feel like for dinner?" query with two stock answers: 1) burgers 2) mac and cheese. So, having polled the masses, I went to the fridge to see which of the two options were more attainable. I saw a package of ground chicken. I saw some leftover bacon. There were onions and most importantly, there were some fresh, soft, brioche burger buns. I think there was also a perfectly ripe avocado or two, which really sealed the deal for me.

The BEST Chicken Burger Submitted by Sheila Jones Preparation time: 30 minutes Cooking time: Approx 10 minutes Makes: 4-5 burgers • A package of ground chicken thighs - the measurement here is not super important - I usually buy a package from Thrifty's and use the whole thing without stressing over whether it's 300 grams or 420 grams) • Half a package of good quality bacon, finely diced - I am not a fan of flavoured/low salt/vegan bacon products, so I can't speak to what these will do to the flavour, but I'm sure it's not good • Breadcrumbs, a good handful that will be about half a cup, perhaps more. I make my own, but panko is a fabulous substitute • 1 egg - this is optional, really, as long as you have the Parmesan in there to bind things • 3 green onions or 1 small onion, finely diced • 1/2 cup finely grated Parmesan - I've used mozzarella and extra old cheddar here, but I think we all prefer the Parmesan.

That said, don't let that stop you from trying other cheese!

• Salt, pepper, freshly chopped rosemary, thyme, zaatar, grated lemon zest - you can season with pretty much anything that thrills you, but take care not to drown the chicken/bacon/ Parmesan flavours

4 READER RECIPES | August 13, 2019

Mix everything together, let sit 20 minutes. Then form into 4-5 patties (or, if you like, make meatballs with them, or use the mixture in a lasagna, it's all good) and fry in a very hot and oily skillet until both sides are good and brown. We like the soft, squishy nature of a brioche bun, but you use what you like. Don't forget the add ins: avocado, lettuce, tomato, pickles, even chips are good stuffed inside that bun (my kids like ketchup flavour), etc. Make sure you're paying attention when you take your first bite. Then you will have that seminal "I remember the first time I ate these" moment to look back on, because, yes, they really ARE that delicious.

Burgers it was. I made them. We ate them.

My family said (and I quote) "These are the best burgers we've ever eaten!!!!!" And you know, they were. They still are the best chicken burger I've ever had. Ever.

The first time I made these I tossed everything into the Kitchen Aid mixer and hoped for the best, but I've since gotten a teeny bit more specific with the ingredient list. First I toss the ground chicken into the mixer. I use ground thighs because they make a juicier, more unctuous patty. I think we all agree that unctuousness in a burger is a good thing, right?

Then I toss in a few rashers of chopped bacon, some bread crumbs, a finely minced onion, and an egg. Mix that slowly until everything is well incorporated, then toss in the seasonings: salt, pepper (these days I use ground Szechuan pepper), finely chopped fresh rosemary, and some finely grated Parmesan. Let this sit for 20 minutes, then form into patties.

When cooking these burgers, the trick is to have a sizzling hot pan, so that the outside forms a crispy, slightly crunchy crust. You also don't want to make the patties too thick, because then the bacon isn't cooked enough.

I form a patty that will sit comfortably in the palm of my hand, but not overwhelm it.

Sometimes I use a non-stick pan and other times I use my Lodge cast iron pan and lots of olive oil. Whatever you do, make sure each side is well browned. Then, place it in your bun, add your favourite toppings, and enjoy.

–Sheila Jones

Caribbean Chicken Salad Submitted by Wayne Swanson Preparation time: 10 minutes • Cooking time: 20 minutes • Makes: 4 servings • 1 medium sweet potato or yam, peeled and cut into 1-inch cubes

Cook the sweet potatoes in water or microwave them until they are tender.

• 3/4 cup tomato sauce or ketchup

Combine the tomato sauce, pepper sauce and lime juice. Remove some of this sauce to coat the chicken. Broil or barbeque the chicken until the chicken is cooked through.

Cut the cooked chicken into thin strips.

• Juice of 1 lime (including the zest) • 2 or 3 tsp pepper sauce or to taste • 2 skinless, boneless chicken breasts • 1 cucumber, diced • 1 mango cut into pieces • 1 green onion, minced This recipe always evokes fond memories of the 2 years I spent in the Eastern Caribbean. Although that was a long time ago, I can still remember savouring my first taste of a juicy mango, learning to enjoy the tang of Scotch Bonnet pepper sauce, and smelling the tart lime as I squeezed its juice. While I cannot always find the West Indian pepper sauce that adorned every dining table, I have substituted Sambal Oelek to capture the desired zing.

–Wayne Swanson

• 1 Tbsp olive oil • Romaine lettuce • Nuts (peanuts or cashews) for garnish (optional)

Add the sweet potato, cucumber, mango, green onion, oil and chicken to the chili sauce mixture and toss to coat. Cover and refrigerate if not serving immediately.

Place romaine on plates and spoon the chicken salad on top.

Sprinkle with nuts and serve.

August 13, 2019 | READER RECIPES

5

Antipasto Lunch Plates

Featured Recipe by Chef & Times Colonist writer Eric Akis

In this cool and colourful Italian-style summer meal, items you might put on a platter of antipasto are served on individual plates.

Preparation time: 30 minutes Cooking time: About four minutes Makes: Four servings

• 1 medium orange bell pepper, halved, seeds removed, flesh cut into 12 wedges

• 1 small to medium zucchini, cut into 1/2-inch slices

• Extra virgin olive oil, to taste

• Flaked sea salt and freshly ground black pepper, to taste

• 1 medium ripe red tomato, cut into 8 slices

• 12 mixed coloured cherry tomatoes, each halved

• 1 (250-gram) tub fresh mozzarella cheese, drained well and cut into 8 slices (see Note)

• 100-gram chunk Parmesan cheese, broken into 8 thumb-sized pieces

• 8 paper-thin slices prosciutto

• 12 paper-thin slices salami

• 20 to 24 assorted types of olives

• Small fresh basil leaves and small sprigs of fresh oregano (see Eric’s options), to taste

• Balsamic crema, to taste (see Note)

Eric Akis Antipasto Lunch Plates

AS SEEN IN THE

Preheat your barbecue or indoor grill to mediumhigh (see Eric’s options). Place bell pepper and zucchini in a shallow bowl, drizzle lightly with olive oil, season with salt and pepper, and turn to coat.

Grill the bell pepper and zucchini until just tender and lightly charred, about two minutes per side.

Set these grilled vegetables back in the shallow bowl and cool to room temperature.

Set out four dinner plates. Divide and artfully arrange the grilled peppers and zucchini, sliced tomato, halved cherry tomatoes, sliced mozzarella, prosciutto, salami and olives on the plates. Sprinkle the tomatoes and cheese on each plate with salt and pepper. Now set some basil leaves and oregano sprigs on each plate.

Serve the antipasto plates with extra virgin olive oil and balsamic crema. And then let diners to drizzle some of it, to taste, on such things as the grilled vegetables, tomatoes and cheese, before enjoying their antipasto lunch plate.

Note 1: Fresh mozzarella cheese is sold in tubs that contain one good-sized ball of it. It, and balsamic crema, also called balsamic reduction, are sold in the deli department of most grocery stores and at Italian food stores.

Eric’s options: If you don’t grow your own, you can buy fresh oregano at most supermarkets.

If you don’t wish to use it, simply replace with more basil.

If you don’t have a barbecue or indoor grill, after tossing the zucchini and peppers with olive oil, and seasoning them with salt and pepper, you could roast them on a parchment paper-lined baking sheet at 400° F until just tender, about 20 minutes.

– eakis@timescolonist.com

You’re having friends over for a summer lunch and want to serve something that’s not too fussy to prepare, but is still very flavourful and eye appealing.

Can’t decide what to make?

I have a solution.

Combine local, summer produce with cured meats, cheese and olives to create a kind of Italian-style ploughman’s lunch. Rather than using English-style meats and cheese, you use Italian-style ones.

That’s what I did for today’s recipe. When shopping for ingredients, I realized I was choosing the same sorts of things I might include when making a platter of antipasto designed to serve a crowd.

In this case, though, I wanted to create individual servings that would act as the main dish, not as an appetizer — which is how a selection of antipasto, a term that means “before the meal,” is usually served.

That’s why I decided to my call recipe antipasto lunch plates.

Ripe and wonderful tomatoes, grilled zucchini and bell peppers, fresh mozzarella and Parmesan cheese, prosciutto and salami, and olives are artfully presented on dinner plates.

They don’t need a lot of fancy seasonings or toppings to enhance their flavour. So I kept things simple, sprinkling a bit of sea salt and freshly ground black pepper on the vegetables and cheese, and scattering fresh basil leaves and small sprigs of fresh oregano on and around everything on the plate.

Once the antipasto lunch plates are served, diners can further enhance their flavour by drizzling them with a bit of extra virgin olive oil and balsamic crema, a reduced style of balsamic vinegar.

Serve the lunch plates with some good bread and, if you like, wine, perhaps prosecco, pinot grigio or rosé.

FEATURED INGREDIENT

e signs at Look for these in-irstworay Market your favourite Faients! for all the ingred

6 READER RECIPES | August 13, 2019

August 13, 2019 | READER RECIPES

7

Cioppino Submitted by Jim McDaniel Preparation time: Approx 15 minutes Cooking time: 1 hr, 20 min Makes: 4 servings • 6 tbsps of olive oil • 1/2 cup of chopped shallots • 2 cloves of garlic

• 3 tbsps of butter

• 1 cup dry white wine

• 2 lbs of firm white fish

• 1 can crushed tomatoes 28 oz

• 24 clams

• 2 tsp sugar

• 24 mussels

• 1 tsp salt

• 2 lbs prawns

• 1 tsp of Mediterranean spice (thyme,oregano etc.)

• 1 large crab separated cleaned and cracked

In a very large pot heat the oil, add the shallots, saute for 5 minutes.

Add garlic, cook for one minute. Add wine, add crushed tomatoes, salt and spices, simmer for 40 minutes. Add the crab, cook for 5 minutes low heat, add the clams and mussels cook for 5 minute, low heat, add the fish, simmer for 15 minutes. – Bon Appétit!

Fish Tacos with Cabbage Slaw and Lime Crema

Now for the Cabbage Slaw • 4 cups loosely packed shredded cabbage (I use green and red cabbage).

• 1/3 cup chopped cilantro

Submitted by Marilyn Miller

• 2 green onions, minced

Preparation time: 15 minutes Cooking time: Approx 7 minutes Makes: 4-6 servings

• 1 clove garlic, minced

• 2 lbs solid white fish fillets (snapper, cod or basa)

• 1 tsp salt

• Salt and pepper • 2 tsp of paprika

• 1/2 cup feta cheese • 3 tbsps white vinegar • 2 tsp white sugar Toss all ingredients together in a large bowl.

• 1 tsp garlic powder • 1 tsp cumin • 1/2 tsp cayenne • 2 tbsps veg oil

Lime Crema • 1/3 cup sour cream • 3 tbsps mayonnaise • Juice and zest on one lime

Season fish on both sides with salt and pepper. In a small bowl, combine the next four ingredients. Sprinkle over fish on both sides.

Heat 1 tbsp oil in pan on med-high heat cook until the edges are opaque, about three minutes. Flip and cook until fish flakes easily with fork. Transfer fish to a plate.

8 READER RECIPES | August 13, 2019

• Salt to taste • Mix in small bowl Warmed tortillas corn or wheat for serving.

Serve fish in warmed tortillas, topped with slaw and a drizzle of lime crema.

Broiled Salmon

Sea Asparagus Salad

Submitted by Suzy Parkin Here's my and my family's favourite recipe which I've used for over 30 years and still get requests for the recipe! It's easy too.

Submitted by Suzy Parkin This goes really well with the salmon!

Preparation time: 5 minutes Cooking time: 2 minutes Makes: 2 servings

Preparation time: 5 minutes Cooking time: 10 minutes Makes: 2 servings

• 2 cups of sea asparagus • 1 salmon fillet - 1 inch thick (enough for 2 people)

• 1 cup of cherry tomatoes

t perfecg pairin

• 1 tbsp freshly squeezed lemon juice • 1-2 tsps of mayonnaise (I use Hellman's) • Handful of fresh chopped parsley

• 2 tbsps chopped red onion • 1 1/2 tbsps red wine vinegar • 3 tbsps olive oil

• Place the fillet on foil on a flat baking tray • Squeeze lemon juice over the fillet • Spread the mayo over the fillet • Sprinkle the parsley about a 1/4 inch thick over the fish, then • Broil 4 inches away from the element for 10 minutes until parsley is brown and toasty.

This is for two people but can be added to with no problem. It can be served hot or I'll often make it early in the day when it's a really hot summer day and serve it cold on a salad plate. I've used snapper as well but the salmon is the best!

Blanch sea asparagus for 2 minutes then drain and plunge into ice water to stop it from cooking.

Then drain well. Put asparagus, tomatoes and onion in a bowl. Sprinkle oil and vinegar over it all and toss well. Do not add salt as the asparagus is very salty to begin with!

Chicken Stew Recipe Submitted by The Kitchen Technician

VICTORIA 250-658-1313 NANAIMO 250-756-1313

This is my go to chicken stew recipe from of my favs Ina Garten - I have made a few changes to suit us - Ina adds home made biscuits to the top of the stew which I omit.

The pearl onions can be hard to find but they absolutely make this dish.

Preparation time: 30 minutes • Cooking time: 2 hours • Makes: 6 servings • 6 boneless skinless chicken breasts • 3 tablespoons olive oil • Kosher salt and pepper • 5 cups chicken stock • 2 chicken bouillon cubes • 12 tablespoons unsalted butter • 2 cups chopped yellow onions • 3/4 cup all purpose flour • 1/4 cup heavy cream • 2 cups medium diced carrots 4 carrots) blanched for 2 minutes • 1 10 oz package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley (optional)

Preheat oven to 375° F Place chicken breasts on sheet pan and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes or until cooked through. Set aside until cool enough to handle. Cut into large dice. Should yield 4 to 6 cups.

Enjoy Our Delicious Recipe in Your New or Refaced Dream Kitchen

In a small saucepan, heat chicken stock and dissolve the bouillon cubes in the stock. In a large pot melt butter and sauté onions over medium low heat for 10-15 minutes until translucent. Add the flour and cook over low heat stirring constantly for 2 minutes.

Add the hot chicken stock to the sauce.

Simmer over low heat for 1 minute until thick.

Add 2 teaspoons salt, 1/2 teaspoon pepper and the heavy cream. Add the cubes chicken, carrots, peas, onions and parsley if using.

Mix well. Place stew in a 10 x 13 x 2 inch oval or rectangular baking dish. Place dish on a sheet pan lined with parchment or wax paper.

Bake for 45 minutes until stew is bubbly.

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August 13, 2019 | READER RECIPES

9

Steamed Salmon Fillets Submitted by Jennifer Hastie Preparation time: 5 minutes Cooking time: 7 mins* Makes: 2 servings • Place fillets on top of thickly sliced lemon slices in a frying pan with a cover.

• Once the water comes to the boil, turn stove down so the water is simmering.

• These slices will be used as a “platform” in which to steam the fish as well as provide a nice lemony flavour to the salmon.

• Steaming takes a bit of practice to get to know what to look for but I would suggest checking after 7 mins and adjust accordingly.*

• Each fillet should have 3 slices to keep them off the bottom of the frying pan.

• Wash both fillets before placing them on the lemon slices, skin side down.

• Lightly sprinkle with the seasoning of your choice – I am a fan of dill & black pepper.

Ingredients: Dill, pepper, salt, 1 lemon, 2 salmon fillets

Turkey Stuffed Pasta Shells Submitted by Donna Miller This recipe is adapted from a recipe in Eric Akis's "Everyone Can Cook Everything" called Veal-Stuffed pasta Shells with Olive Tomato sauce.

Preparation time: 20 minutes • Cooking time: 30 minutes • Makes: 6 servings The Stuffed Shells

The Sauce

• 1 lb ground turkey

Any good tomato sauce.

I use either Classico Marinara Tomato Sauce or one from Costco called Kirkland Marinara Sauce.

• 1 large egg • 1/4 cup breadcrumbs (a few more if adding some barbecue sauce) • 2 tbsp freshly grated Parmesan cheese • 1 tsp each dried basil & dried oregano • 2 garlic cloves, crushed (1/4 cup pesto sauce is good too) • 1/4 cup chopped dried cranberries (optional) • Salt & pepper to taste • 20 jumbo pasta shells, cooked as per package directions (The box of shells have enough for two recipes) • 1 1/2 cup grated mozzarella cheese

10 READER RECIPES | August 13, 2019

Preheat oven to 375° F. Spoon sauce into a 9 X 13 dish.

Combine all ingredients except for pasta shells and mozzarella cheese. Place a good tbsp of shell filling into the cooked shells. Place Stuffed shells on top of sauce. Top each shell with a little mozzarella cheese.

Cover the dish loosely with foil and bake for 30 minutes.

Remove foil and bake for 10 to 15 minutes more. or until the tops of the shells are golden and the sauce is bubbling.

• Add water – just enough to cover the bottom of the fillets.

• Remove from heat immediately and serve.

Tip 1: If you are serving guests, don’t cook the salmon until they are sitting at the table – overcooking spoils fish, leaving it dry and tasteless.

Tip 2: Not suitable for white fish This method of preparing salmon is about as low-calorie as you can get!

Apple Crisp Submitted by Anne Topp Preparation time: 15 minutes • Cooking time: 45 minutes • Makes: 8 servings • 3/4 cup oatmeal - top up to one cup with all purpose flour - quick oats work well • 1 cup brown sugar • 1/2 cup margarine (one square) • 10 cups of apples This recipe is from Joe's Notebook in the 1960's. Must have been the 1st or 2nd edition.

I have the third edition and a four ingredient apple crisp is not in the 3rd edition.

As a 12 year old I used transparent apples from our front yard tree. Over the years I modified the crisp from 1 cup flour to a combination of oatmeal and flour.

Combine well in a small bowl.

Use fork or fingers.

Peel and slice any type or combination of apples into a 9"x13" casserole dish.

Pat down topping on apple covering the apples completely.

Bake at 350° F about 45 minutes until Apples are cooked and bubbling at edges and topping is browned. It turns into a really rich candy like topping.

Serve with ice cream.

Everyone loves it and it's so quick and easy.

Fresh Peach Pie Submitted by Jan Korteweg Preparation time: 20 minutes Cooking time: 45 minutes Makes: 6 servings

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Crust • 1/2 cup butter • 1/2 tsp salt • 1 1/2 cups flour Filling • 4 cups fresh sliced peaches • 1 cup sugar divided • 2 tbsp flour • 1 egg • 1/4 tsp salt • 1/2 tsp vanilla • 1 cup sour cream Topping • 1/3 cup sugar • 1/4 cup butter • 1/3 cup flour • 1 tsp cinnamon

Crust: Cut buttering flour and salt until crumbly.

Press dough into 9 inch pie pan Filling: Slice peaches into a bowl, sprinkle with 1/4 cup of sugar. Set aside.

ered pow

by

Combine 3/4 cup sugar, flour, egg salt and vanilla.

Fold in sour cream. Stir into peaches. Pour into crust.

Set oven at 400° F. Bake for 15 minutes.

Reset oven at 350° F. Bake for 20 minutes.

Make topping: Combine sugar, flour, cinnamon and butter until crumbly. Sprinkle crumbs on top of pie. Bake another 10 minutes at 400° F. Cool pie. May be served at room temperature or cold.

If your recipe is picked for the feature, you will be entered to win a $400 gift card courtesy of Capital Iron.

Next Deadline to Submit: Noon, Sept 27 Publication Date: Oct 8

This is the Victoria we know you’ll love to discover. thinklocalvictoria.com

Email your recipe to: recipes@timescolonist.com Visit online at: recipes.timescolonist.com for full contest details.

August 13, 2019 | READER RECIPES 11

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