Recipes

Oops--we goofed!

Errors in three Chatelaine recipes have been brought to our attention

First published in Chatelaine.com’s November 2002 issue.

© Rogers Media Publishing

Errors in three Chatelaine recipes have been brought to our attention:

Cayenne-Parmesan shortbread cookies on page 232 of the December 2002 issue
In step number 2, the oven temperature should be 300F (150C).

Festive phyllo tourtière rolls on page 212 of the December 2002 issue
In step number 2, the recipe calls for whisking an egg with sour cream, then setting it aside. However, there is no further mention of what to do with it. Simply stir it into the chicken mixture, along with the chopped parsley once excess liquid has been drained from the pan. Don’t worry if you’ve already made the rolls without adding the sour cream–the mixture still tastes good, but is not as creamy.

Scottish shortbreads on page 6 of our Easy holiday baking recipe book
The amount of flour should be 1 1/2 cups (375 mL)

We apologize for these inconveniences and wish you all the best in your cooking adventures this holiday season. If you have any further questions about these recipes, please contact Jennifer Danter at 416-596-5498 or Lyn Chua at 416-596-5424.

Yours truly,
Chatelaine Test Kitchen