Art Libraries Society of North America
ARLIS/NA Northwest Chapter

Alaska - Alberta - British Columbia - Idaho - Oregon - Washington - Yukon Territory

ARLIS/NA Northwest Chapter
Recipes

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The following recipes have been favourites 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

The illustrations for this page were provided by Diana E. M. Cooper, long-time
Northwest Chapter member who was at University of British Columbia from 1965
to 2004 as Fine Arts Librarian. She started collecting favourite recipes from
chapter members in summer of 2000 so fellow members could enjoy them.

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By popular demand. 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.

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AFTERNOON TEA

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.

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VEGETABLES AND MAIN DISHES

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.

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BREADS

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.

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DESSERTS

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.

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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

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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.

Related to the group's tour of the Tom Thomson exhibition at the Vancouver Art Gallery

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