The Victoria Trail Agricultural Society (VTAS) is excited to announce that our fundraiser cookbooks are now available for $20 each, with proceeds going towards the purchase of additional gym equipment for VTAS Fitness Centre.
Enjoy recipes submitted by local community members, including appetizers and beverages, soups and salads, vegetables and side dishes, main dishes, breads, desserts and more!
Cookbooks can be purchased at the ATB Agency or T&T Iron Horse Café in Waskatenau, as well as the Old Fashioned Bread Bakery in Smoky Lake. You can also reach out to Debby at 403-585-0681 or Sandra at 780-258-0024 to purchase your cookbook today!
A special thank you to Debby Stubbs and Sandra Toews for coordinating the creation of our fundraiser cookbook, as well as everyone who submitted a fantastic range of recipes.
Additional Recipes by Sandra Rozak
Our sincere apologies for missing Sandra Rozak’s recipes when compiling our cookbook. Please see Sandra’s recipes for beef and broccoli stir fry and chocolate raspberry pie below.
Beef & Broccoli Stir Fry
- 2½ tbsp cornstarch
- ¼ tsp salt
- ¼ lb beef strip sirloin (thinly sliced)
- 2 tsp canola oil
- 1 cup chicken broth
- 5 cups broccoli florets
- 1 tbsp fresh minced ginger root
- 2 tsp minced garlic
- ¼ cup soy sauce
- ½ cup water
On a plate, combine 2 tbsp cornstarch and salt; add beef and toss to coat. Heat oil in a large wok or deep skillet over medium heat. Add beef; stir fry until lightly browned and cooked through. Transfer to a bowl.
Add ½ cup broth to the same pan; add broccoli, cover and cook, tossing occasionally and sprinkling with 1 tbsp water if needed, until broccoli is crisp and tender. Add ginger and garlic. Stir fry for approx. 1 minute.
In a cup, stir together soy sauce, remaining ½ cup of broth, remaining ½ tbsp of cornstarch and water until blended, then stir into the pan. Reduce the heat and bring to a simmer; simmer until thickened for approx. 1 minute.
Return the beef to the pan, then stir into the broccoli mixture.
Serves 4.
Chocolate Raspberry Pie
- 2 cups raspberries
- 2 cups prepared white chocolate instant pudding
- 1 cup whipped topping
- 1 – 9” baked pie crust or graham crust
In a bowl, combine the raspberries and pudding. Fold in the whipped topping. Pour the mixture into the pie crust. Cover and refrigerate until chilled.
Enjoy!
