By Cinda Chavich
Calgary Herald
reprinted from the Calgary Herald, May 3, 1998
 
With Mother's Day approaching, there's a perfect new gift on the market from a couple of Calgary home economists.

They're smaller than a breadbox but bigger than the ubiquitous card, packaged with an envelope for convenient mailing and filled with something all moms love - great, comforting recipes. The Comfort Food Cookbooks by Norma Ban-nerman and Laurana Rayne are sold individually or in a set of six and include titles like Comfort Food for Cold Days, Comfort Food with a Heritage, and Comfort Food for Sharing, Caring and Giving. Each are just $5.95 or $35.70 as a set with a cardboard slipcover.

"We were looking for recipes that were heart warming and soul satisfying," says Bannerman who, with Rayne, spent the better part of two years collecting and testing recipes with members of the Alberta Home Economics Association (AHEA).

The AHEA will receive half of the proceeds from the books (self-published and marketed by Rayne) for use in programs "that go toward the welfare of children" and the second half will be used to "initiate other ventures which contribute to quality of life."

They are widely available in both large book chains and small independent bookstores like Self Connection and Owl's Nest books. All recipes were triple tested by volunteer home economists.

Recipes were collected from the public, who were asked to share comfort foods and anecdotes about why certain foods were special to them.

"When we read their stories we began to see what real power there is in food," says Bannerman, adding families who don't make an effort to create those "good food connections" are missing out on something important.

Recipes were updated to offer substitutions like ground chicken, lowfat yogurt and mayonnaise, but most are familiar and homey, with ideas ranging from ranch-style meatloaf and porcupines to BBQ pork buns, vinaterta and lamb ragout. Here's a comforting dessert from the collection, perfect for that first batch of spring rhubarb:

Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan.

Add vinegar to milk in measuring cup; stir.

In a medium bowl, combine flour and remaining 3/4 cup (175 mL) sugar. Using a pastry blender or two knives, cut in butter until mixture is crumbly. Measure out 1/2 cup (125 mL) of mixture and set aside. To remainder, add baking powder, baking soda and nuts; stir.