Our YEG at Night: Mother’s Day recipe contest

Click to play video: 'Our YEG at Night Mother’s Day Recipe Contest' Our YEG at Night Mother’s Day Recipe Contest
WATCH ABOVE: Ahead of Mother's Day for this edition of Our YEG at Night, our Nancy Carlson joined her mom, Linda in the kitchen to cook her delicious lasagna – May 8, 2018

Linda’s Lasagna

Preheat over to 350 C


Lasagna noodles
Ground Beef
Tomato sauce (can use any kind you like, I like one with pesto)
Parmesan Cheese
Mozzarella Cheese


Cook noodles and set them aside

Cook onion and garlic
Add ground beef, cook until no longer pink
Add salt, pepper, oregano
Add tomato sauce


Spray pan with non-stick spray
Put a small amount (about 3 Tbsp) of sauce mixture in the bottom
Layer with noodles – cut/tear them so they fit in the pan flat
Layer with sauce
Layer with noodles
Add layer of mozzarella cheese
Top with parmesan cheese
Layer with noodles
Layer with sauce
Repeat cheese layers

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Cook 45 minutes
Let rest for 10 minutes before cutting and serving


*You can also freeze it after assembling. Cover with plastic wrap and foil.

Watch: Over the past week, we’ve asked you to submit your moms’ signature recipes. On Friday, Nancy Carlson revealed the winner of our Mother’s Day Recipe Contest.

Click to play video: 'Our YEG At Night: Mother’s Day recipe winner' Our YEG At Night: Mother’s Day recipe winner
Our YEG At Night: Mother’s Day recipe winner – May 12, 2018

Shirley Karius’ Sangria (originally from Jordi, a maître d’ in Valencia)


1/3 cup each Cointreau and Brandy
1/3 cup Gin or Vodka or Grand Marnier (depending on your tastes)
750 mL Red wine
1 can Fanta or Sprite
2 Tbsp Sugar
Lemon and orange slices
Any other fruits ie. strawberries, peaches, apples

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Mix sugar and alcohols in a pot on low heat, stirring until the sugar dissolves
Add red wine
Transfer into pitcher
Add ice and stir well
Add soda and more ice if it’s too strong
Add fruit

Serve very cold

“Salud dinero y amor”



Darlene Gauthier’s Bannock


7 cups All-purpose flour
1 ½ cups Lukewarm water (105°F/41°C)
1 ½ tsp Salt
¼ tsp White sugar
1 Tbsp Canola oil
¾ cup Baking powder
Canola oil (for frying)


1. In a large bowl, add flour and make a hole in the centre.

2. In a separate bowl, combine water, salt, sugar, 1 tbsp canola oil, and baking powder and stir. Pour into the hole in the flour and mix together by hand to form dough.

3. Turn dough onto a lightly floured surface and knead for 10 minutes. Place dough in a sealed container or covered bowl and let rise at room temperature for 2 hours.

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4. On a lightly floured surface, roll out dough to a 1 cm thickness, then cut into 6 1/2 cm squares (for large bannock, cut into 10 cm squares. For medium bannock, cut in 8 cm squares.

5. In a large frying pan on high, heat oil. As soon as the square of dough is dropped into the hot oil, turn it 3 times so that it puffs up evenly. Repeat with several pieces at a time and fry until golden brown for 3 minutes on each side until all the dough has been fried.

Submitted by Lacey

Gerda’s Strawberry Butter


1 cup Unsalted butter, softened
1/4 cup Icing sugar
1/4 tsp Salt
1/2 cup Strawberries, hulled and chopped


Beat butter, icing sugar and salt until light.
Beat in finely chopped strawberries. Pack into small ramekins and chill until needed, or freeze for up to 3 months. Serve at room temperature.

Great over waffles or pancakes!

Submitted by Andrea


Mona Atzesberger’s Slow-Cooker Mushroom Pork Chops


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1 family size package of boneless pork loin chops
1 can of Campbell’s Cream of mushroom soup
1 can of Campbell’s Golden mushroom soup
Salt and pepper

1 Box Kraft mac and cheese made to package directions


Salt and pepper both sides of the pork chops
Pan fry the chops in butter until all sides have a golden brown color on the outside. Do not fully cook.
Put the pork chops into a slow cooker
Add both cans of soup and a quarter can of water
Turn on Low for 8 hours

The pork chops will be so tender they fall apart over top of the mac and cheese

Submitted by Jennifer

Lucia Donofrio’s Eggplant Parmigiana


1 big dark purple eggplant
3 eggs
1 cup flour
1 cup bread crumbs
Olive oil
1 can Italian tomatoes
Crushed garlic
Chopped onion
Basil leaves handful

5 boconccini balls or 1 cup shredded mozzarella
1 cup assiago or parmigiano cheese
2 sliced Roma tomatoes
Sliced salami or prosciutto
3 more eggs
Salt and pepper


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Preheat oven to 375 degrees

In a pot heat some olive oil
Add chopped onion and garlic saute, but not too much or it will be bitter.
Add can tomatoes
Add salt and pepper and few torn basil leaves
Cover on low heat to simmer

Have a non-stick fry pan ready on the stove, three flat dishes or bowls one with bread crumbs, one with flour and one with eggs
Have another dish with a paper towel on it
Heat pan
Beat eggs with salt, pepper and a handful parmesan cheese
Coat eggplant slices on both sides with flour, dip in beaten eggs then in bread crumbs
Add oil to pan and start frying eggplant slices 2 min on each side, and place them on paper towel as you go until all eggplant is done

Get a 9×13 baking dish
Scoop a ladle of sauce on the bottom, cover with a layer of eggplant
Add slices of salami, tomatoes, and boconccini balls that you tear by hand or sprinkle with mozzarella
Sprinkle with asiago or parmigiano, beat the 3 extra eggs and pour on top
Add more sauce and repeat with the rest of the eggplant as if you were making lasagna
Top should be a layer of sauce and cheese

Cover with foil and bake for 30 minutes

Remove foil and continue baking 15 minutes

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Remove from oven and let rest

In Italy, it’s served at room temperature. It’s even better the next day!

Submitted by Maria



NOTE: This contest in now closed and the winner has been contacted.  Thank you for all of your entries.

Enter to win a $150 Edible Arrangements gift certificate by emailing your mom’s signature recipe to

We will share some of the recipes online and the winner will be selected on Friday, May 11, 2018 and contacted.

YES, I understand that by emailing my recipe to Global News, I hereby agree to the Contest Rules & Regulations and have read the Privacy Policy.

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