Cashew Chicken

3 T hoisin sauce
2 T rice vinegar (unseasoned)
1 T water
2 chicken breasts, cut into thin strips
1 t kosher salt
2 T vegetable oil
1 T ginger, peeled and finely chopped
1 medium carrot, julienned
2 green onions, thinly sliced
1 can water chestnuts, drained and julienned
1/2 cup, roasted, unsalted cashews
  • Mix first 3 ingredients in a bowl and set aside
  • Season chicken with salt and set aside
  • Heat a wok or large heavy bottomed skillet over high heat until hot. Add oil and swirl to coat the sides.
  • Add ginger, stirring until fragrant, about 10 seconds
  • Add chicken and stir-fry for 1 minute.
  • Add carrot and water chestnut and and stir-fry another 2 minutes or until chicken is just cooked and carrots are tender.
  • Add hoisin mixture, green onions and toss gently until headed through.
  • Remove from heat and stir in cashews.

Apple Chicken Curry in a Hurry

1 large chicken breast
2 T butter or vegetable oil
1 T vegetable oil
2 stalks celery, chopped
1 large onion, chopped into chunks
2 cloves garlic, minced
2 apples, unpeeled, chopped
1 red pepper, cut into large chunks
1 can chickpeas, drained and rinsed
1 T. curry powder
1 t hot pepper flakes
4 T. flour
3 C chicken broth
plain yogurt to garnish
  • In a large saucepan, saute chicken in oil until browned and cooked through
  • Remove from heat and set aside.
  • In the same saucepan, heat vegetable oil and saute celery, onion and garlic until soft.
  • Add apples, pepper, chickpeas and spices and cook for 2 minutes.
  • Sprinkle on flour and cook for 3 minutes.
  • Add broth and bring to a boil.
  • Simmer for 5 minutes or until sauce thickens.
  • Serve over rice and garnish with a dollop of plain yogurt.

Beef and Vegetable Bulgogi

1 T minced garlic
1 T finely grated fresh ginger
2 T hot pepper jelly
1 t rice vinegar
1 T sesame oil
1/4 C soy sauce
1 lb. trimmed top sirloin, thinly sliced
2 t vegetable oil
1 each red and green pepper, cut into thin strips
1 C green onion, thinly sliced
  • In a bowl, whisk first 6 ingredients together. Toss beef slices in marinade and set aside.
  • In a wok, heat 1 t. vegetable oil over high heat. Drain beef, reserve marinade and saute about 2 minutes. Transfer to plate. Cook in batches, if necessary.
  • Using remaining oil, stir-fry peppers and onions over high heat for 3 minutes. Add reserved marinade and beef back into wok. Cover and cook about 2 minutes.


4-6 slices top round steak, sliced thin
4 pieces bacon, uncooked
dill pickles, diced
salt and pepper
onion, diced
  • Spread mustard on steak
  • Season with salt and pepper.
  • Top with diced pickles and onion
  • Roll up and secure with skewers or string
  • Melt butter till brown
  • Add rolls and brown quickly.
  • Add enough water to come half way up rolls and simmer for 1 hour
  • Remove meat and mix up a roux.
  • Add roux to meaty water and whisk until thickened.
  • Add a dollop of sour cream
  • Serve sauce over meat (remove skewers or string before serving)

Rustic Apple Pie

3 cooking apples, peeled, thinly sliced
1 T lemon juice
2 T each flour and brown sugar
1 t cinnamon
1/2 pkg. puff pastry
  • In a large bowl, toss apple slices with lemon juice.
  • Add flour, brown sugar and cinnamon.
  • Mix gently.
  • On a lightly floured board, roll 1 block of pastry into a 12-inch circle (doesn't have to be perfect)
  • Place on a parchment lined baking sheet.
  • Pile apple filling in centre of circle.
  • Gather edges of the pastry over the fruit and pinch edges together to seal into a lumpy package. A bit of water along each edge will make sealing easier.
  • Brush with an egg wash and dust with a small amount of sugar.
  • Bake at 400 F for 35-40 minutes or until golden brown. Cool slightly on a rack before serving.

Tropical Coconut Cake with Mango Sauce

1 ripe mango, peeled and chopped
2 t fresh lime juice
1 box yellow cake mix
1 can (11 oz.) mandarin oranges
8 T unsalted butter, melted
1/4 C vegetable oil
4 eggs
1 can crushed pineapple, drained, juice reserved
2 C heavy cream
1 pkg. unflavored gelatin
1 C sweetened shredded coconut
  • Puree mango and lime juice in blender until smooth. Set aside.
  • Heat oven to 350 F
  • Grease and flour two 9" round cake pans
  • In large bowl beat cake mix, oranges, butter, oil and eggs; pour into prepared cake pans.
  • Bake 27-32 minutes or until wooden pick inserted in centre comes out clean
  • Remove cakes from pans and cool on wire rack.
  • While warm, poke holes in top with wooden skewer, brush with pineapple juice
  • In medium bowl whip cream; stir in gelatin and pineapple
  • Place one cake layer on platter; spread with cream mixture
  • Top with second layer; frost sides and top
  • Cover all with coconut
  • Refrigerate at least 1 hour before eating.
  • Serve with mango sauce.

Curried Chicken Salad Sandwich

12 oz cooked chicken breast, shredded
1/4 C plain yogurt
1/4 C mayonnaise
1/2 apple, finely diced
2 T sliced almonds
2 T chopped cilantro (optional)
2 t curry powder
1 t grated ginger
  • Just mix together and serve.

Refrigerator Rolls

2 packages fast rising yeast
2 1/2 cups lukewarm water
8 cups flour
1/2 cup sugar
1 tsp salt
2 eggs
2 tbsp shortening (veg. oil)

  • Set yeast by dissolving 1 tsp sugar in 1/2 cup warm water, then add 2 tbsp (or 2 packages) fast rising yeast. Let set for 10 minutes in a warm place.
  • Meanwhile, in a large bowl pour 2 1/2 cups water.
  • Add about 3 cups of flour and mix to form a sponge
  • Add sugar, salt and eggs to the sponge and mix thoroughly
  • When yeast is ready add to sponge mixture and mix thoroughly
  • add the remaining flour (about 5 cups, more if necessary)
  • mix and knead until dough comes away from sides of the bowl
  • cover with a towel and refrigerate overnight
  • when ready to bake, remove from the fridge and form into buns, place in greased pan
  • let buns rise for 1 hour before baking for 25 minutes at 350

Designer Beans on Toast

2 T. olive oil
1/2 C. finely chopped onion
1 T. minced garlic
1/2 C. tomato puree
2 T. brown sugar
2 T. fancy molasses
1 T. Dijon mustard
1/2 C. water
2 19 oz. cans white kidney beans, rinsed and drained
2 T. chopped fresh parsley
  • Heat oil in a large pan over medium heat
  • Add onions and garlic and cook, stirring frequently until they soften, about 3 minutes
  • Stir in next 5 ingredients and season with salt and pepper
  • Add beans, cover and cook over low heat until sauce thickens, about 15 minutes
  • Stir in parsley and serve over slices of baguette

Dutch Baby Apple Sauce

4 C. thinly sliced green apples
1 T. apple juice
1 T. brown sugar
1/4 t. cinnamon
1/8 t. nutmeg
1 T. light rum (optional)
  • Mix all together in large saucepan and cook gently unitl apples are soft.
  • Serve separately or spread on Dutch Baby Pancake

Dutch Baby Pancake

1/4 C. butter, melted
6 eggs
1 1/2 C. skim milk
1 t. vanilla
1 1/2 C. flour
  • Heat oven to 425 F.
  • Pour butter into large pan or smaller skillets and place them in the oven.
  • In a blender, whip eggs together for a few minutes, then add milk and vanilla, then flour (a little at a time)
  • Blend continuously until mixture is smooth - don't overbeat
  • Pour batter into pans and bake on bottom shelf for 10-15 minutes
  • Add warmed apple sauce spread in an even layer and continue cooking for another 10 minutes or until puffy and golden brown - or leave plain and serve apple sauce separately.

White Sauce

2 T. butter
2 T. flour
1/4 t. salt
1/8 t. pepper
1 C. milk
  • melt butter over low heat in a heavy saucepan
  • blend in flour and seasonings.
  • cook over low heat stirring until mixture is smooth and bubbly
  • remove from heat and stir in milk
  • bring to a boil, stirring constantly

Wild Rice Salad

2 T. olive oil
2 C. cooked wild rice
¼ C. julienned roasted red peppers
¼ C. toasted almond slices
¼ C. diced red onion
¼ C. dried cranberries
2 T. finely chopped Italian parsley
2 T. red wine vinegar
2 t. soy sauce
1 t. Dijon mustard
½ t. minced garlic
1 ½ C. sliced button mushrooms
¼ C. orange juice
  • In a large bowl, combine all ingredients except mushrooms and orange juice.Saute mushrooms with orange juice in a frying pan to deglaze.Add to wild rice mixture and adjust seasoning if necessary.

Kim’s Version:

2 T. olive oil
2 C. cooked wild rice (or a nice blend of brown rices)
¼ C. julienned roasted red peppers (store bought from the deli counter)
¼ C. toasted almond slices (can’t be bothered to toast the almonds)
¼ C. diced red or white onion
¼ C. dried apricots
2 T. finely chopped Italian parsley (optional)
2 T. red wine vinegar
2 t. soy sauce
1 T. Dijon mustard
½ t. minced garlic
¼ C. orange juice

  • In a large bowl, combine all ingredients.

Cheese Log

1 pkg. cream cheese (250 ml)
3/4 C. grated parmesan cheese
3/4 C. grated cheddar cheese
1-2 cloves crushed garlic
1 tsp. Greek spice
  • let the cream cheese soften
  • stir in the remaining cheeses, spice and garlic
  • use large piece of plastic wrap to form a log or ball shape and refrigerate until firm
  • you can coat in crushed nuts as well


1 large can pineapple
1 large frozen orange juice
4 bananas
3 T. lemon juice
3 C. water
3 C. sugar
  • heat sugar in water until dissolved
  • mix all ingredients together and freeze

Candied Citrus Peels

2 grapefruits, 3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water

  • Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
  • Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
  • Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
  • Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature, for up to 2 weeks.

Pumpkin Cake in a Jar

Got this idea from Angry Chicken and made up a batch as gifts for Christmas 2008. They were D-E-L-I-C-I-O-U-S and everybody loved them.

2/3 cup vegetable shortening
2-2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1-1/2 teaspoons salt
1 teaspoon each ground cloves, allspice, and cinnamon
2 teaspoons baking soda
1 cup chopped walnuts
  • Preheat the oven to 325 degrees F.
  • Grease 8 wide-mouth pint jars.
  • Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside.
  • Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well.
  • Stir in nuts.
  • Pour into jars, filling 1/2 full.
  • Bake jars set upright on a baking sheet for about 45 minutes or until done.
  • Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
  • Makes 8 cakes.

Sweet Spiced Nuts

Made these up as gifts for Christmas 2008. They almost didn't make it out of the house...they were that good.

1 egg white
1 teaspoon water
5 cups pecan halves
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
  • In a mixing bowl, with an electric hand-held mixer on high speed, beat egg white and water until foamy.
  • Stir pecans into egg white mixture until well coated.
  • Combine sugar, cinnamon, and salt; sprinkle over pecans, stirring once again to coat thoroughly.
  • Spread pecans in single layer on a lightly greased baking sheet.
  • Bake at 225° F for 1 hour, stirring occasionally.
  • Leave on baking sheet until completely cooled.
  • Store in an airtight container.
  • Makes 5 cups.

Veggies in Foil

1 carrot, peeled and cut into chunks
1 stalk celery, cut into chunks
1 onion, cut into chunks
1 each red and green peppers
1 or 2 potatoes, thinly sliced
2 garlic cloves
Salt, pepper and garlic powder to taste
Dab of butter

  • Combine all ingredients and place in foil pouch
  • Bake at 400 º F for 30 minutes, or until veggies are soft

Tuna Cups

1 package Pillsbury Crescent Rolls
1 can tuna1 chopped hard boiled egg
1 C. shredded cheddar
1/3 C. chopped celery
¼ C. mayonnaise

  • Combine all ingredients, mix well
  • Line muffin tins with crescent roll dough
  • Spoon tuna mixture into dough cups
  • Bake at 375 º F for 20 minutes or so

Steph's Burritos

1 can red kidney beans, drained
1 each green and red pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
Grated cheese
Sour cream
Large flour tortilla shells
  • Cook peppers, onions and garlic in skillet until soft
  • Remove from pan
  • Heat beans in skillet and mash once warm
  • When beans are a thick paste (you may need to add a bit of water), add peppers, onions, and garlic
  • Serve wrapped in tortillas along with the cheese, sour cream and salsa

Spicy Noodle Salad

1/3 C. soy sauce
¼ C. white wine vinegar
2 T. chili sauce
2 T. sugar
2 T. sesame oil
1” chunk fresh ginger, peeled and finely chopped
4 garlic cloves, minced
2 t. chili flakes
Freshly ground black pepper
¼ C. vegetable oil

Cooked spaghetti or vermicelli with grated carrots
  • In a medium bowl, whisk soy sauce with vinegar, chili sauce, sugar, sesame oil, ginger, garlic, chili flakes and pepper
  • Gradually whisk in vegetable oil in a think stream
  • Refrigerate until ready to use, then whisk again just before using
  • Toss with cooked pasta and carrots


¼ C. butter or margarine
¼ C. flour
½ t. salt
Dash cayenne
1 C. milk
1 C. shredded cheddar cheese
4 eggs, separated

  • Melt butter, blend in flour, salt and cayenne
  • Add milk all at once
  • Cook over medium heat, stirring, till mixture thickens and bubbles
  • Remove from heat
  • Add cheese and stir until cheese melts
  • Beat egg yolks till very thick and lemon-coloured
  • Slowly add cheese mixture, stirring constantly; cool slightly
  • Beat egg whites to stiff peaks
  • Gradually pour yolk mixture over; fold together well.
  • Pour into greased 2-quart soufflé dish or casserole
  • For a top hat that puffs in the oven, trace a circle through mixture 1 inch from edge and 1 inch deep
  • Bake at 300 º F for 1 ¼ hours or till knife inserted off-centre comes out clean
  • Serve immediately

Snow Peas & Peppers

1 T. butter
2 garlic cloves, minced
¼ t. salt and pepper
1 red pepper, sliced
3 C. snow peas, trimmed
1 T. white wine vinegar
  • In deep skillet, heat butter and garlic until fragrant
  • Add pepper and snow peas and cook, stirring occasionally until tender and crisp (about 5 min)
  • Remove from heat and stir in vinegar

S.O.S. (Shit on a Shingle)

This was a popular item around our house when we were kids. Back then it was known simply as S.O.S. When we were old enough, our parents informed us that S.O.S. actually stood for Shit on a Shingle. When you make'll understand.

1 can tuna, drained
½ C. frozen peas
2 T. butter
2 T. flour
1 C. milk
Salt and pepper to taste
English muffins
  • Melt butter over low heat in heavy sauce pan
  • Blend in flour and seasonings
  • Cook over low heat, stirring until mixture is smooth and bubbly
  • Remove from heat and stir in milk
  • Place back on heat and bring to a boil, stirring constantly
  • Add in tuna and continue stirring
  • Add frozen peas during last minute of cooking time
  • Serve over toasted English muffins

Shepherd’s Pie with Garlic Mashed Potatoes

Beef filling:
1½lbs. lean ground beef
1 C. chopped onions
2 garlic cloves
¼ C. flour
Salt and pepper to taste
¼ t. dried thyme (or oregano)
¼ t. dried savory (or mustard powder)
1 can beef broth (or consommé soup)
½ C. water
2 t. Worcestershire sauce
1 bay leaf
½ C. finely diced carrots
½ C. frozen corn

Mashed potato topping:
2 lbs. potatoes, peeled and cubed (5-6 potatoes)
6 garlic cloves
¾ C. buttermilk or 2% milk
Salt and pepper to taste
1 egg, lightly beaten

Beef filling:
  • Brown ground beef in a skillet and drain fat
  • Add onions and garlic and continue cooking until soft
  • Stir in flour, salt, pepper, thyme and savory
  • Add broth, water, Worcestershire, bay leaf and carrots
  • Simmer, stirring occasionally, until thick and carrots are tender
  • Stir in corn and remove bay leaf, spread mixture into deep casserole
  • Let cool slightly

Mashed Potato Topping:

  • Place potatoes in a saucepan with garlic and cover with water
  • Add salt, to a boil and simmer gently until tender, drain well and mash
  • Beat in buttermilk, salt and pepper
  • Reserve 1T. of beaten egg and add remainder to mixture
  • Spread potato mixture over meat and brush with reserved egg
  • Bake at 350 º F for 40-45 minutes


Lemon juice
Dried dill

  • Mix all ingredients and spread on top of salmon
  • Place on a sheet of heavy-duty foil (on a cookie sheet) and bake until done in hot oven (test for doneness and flakiness)

Roast Red Pepper Soup

8 sweet red peppers
2 T. olive oil
3 onions, diced
1 C. celery, diced
¼ C. carrots, diced
6 cloves garlic
½ t. salt and pepper
¼ C. red wine
4 C. chicken or vegetable stock
1 C. potato, peeled and diced
1 T. fresh parsley
1 t. fresh thyme
1 C. buttermilk
¼ C. sour cream (for garnish)
  • Roast peppers and remove blackened skin and seeds
  • In large, heavy saucepan, heat oil over medium heat; fry onions, stirring occasionally until golden (about 10 minutes)
  • Add celery, carrot, garlic, salt and pepper; fry until vegetables are tender (about 10 minutes)
  • Add wine and bring to a boil, then boil until no liquid remains
  • Add red pepper, chicken stock, diced potato, parsley and thyme; cover and bring to boil
  • Reduce heat and simmer, covered, until potato is tender (20 minutes)
  • In batches, transfer to blender or food processor and whirl until smooth
  • Strain through sieve into clean pan

Potato Pancakes

1 potato, peeled and grated
¼ C. flour
1/8 t. baking powder
1 egg
1 pinch salt

  • Mix all ingredients together
  • Oil grill pan
  • Spread very, very thinly on grill or frying pan

Mini Pizzas

2 English muffins
pizza sauce
4 slices ham (thin)
4 rings pineapple
cheese whiz

  • Toast English muffins
  • Spread with pizza sauce & top with ham, pineapple & a dollop of cheese whiz on each muffin
  • Toast under broiler until cheese starts to brown
  • Cheese will be super hot – be careful

Mexican Pepper and Bean Lasagna

2 each red, green and yellow peppers, coarsely chopped
1 large onion, coarsely chopped
1 can each black beans and kidney beans, drained
Olive oil
3 C. pasta sauce
2 C. cottage cheese
2 t. each ground cumin and thyme
1 t. chili flakes
½ t. salt and pepper
12-14 oven-ready lasagna noodles
3 C. shredded cheddar cheese

  • Preheat oven to 350 º F
  • Sauté peppers and onion in a large saucepan coated with oil, stirring often until softened (about 5-6 minutes)
  • Stir in beans and pasta sauce and bring to a boil, stirring often
  • Remove from heat
  • In large bowl, combine cottage cheese with seasonings
  • Create a layer each of sauce, noodles and cheese mixture in a 9x13 inch baking dish
  • Add another layer of sauce, cheese mixture, noodles and remaining cheese mixture
  • Spread layer of shredded cheese and top with remaining noodles and finish with layer of shredded cheese
  • Bake uncovered in centre of oven for about 45-50 minutes until top is brown and bubbly


1 lb. lean ground beef
½ pkg. onion soup mix
½ C. ketchup
¼ C. brown sugar
1 T. dry mustard
  • Combine ground beef and onion soup mix and place in a loaf pan
  • Combine remaining ingredients and spread over meat
  • Bake at 350 º F for about 45 minutes

Lebanese Chicken Kabobs

¼ C. plain yogurt
2 T. each olive oil and lemon juice
2 T. finely chopped mint
2 cloves garlic, minced
½ t. salt
¼ t. pepper
4 chicken breasts, boneless and skinless

  • In medium bowl, combine all ingredients except chicken
  • Cut chicken into 1” chunks
  • Add to marinate, cover and refrigerate for at least 1 hour or up to 8 hours
  • Remove from fridge 30 minutes before cooking
  • Tread chicken onto skewers
  • Place on greased grill over medium-high heat or broiler pan about 4” below preheated oven broiler
  • Cook, turning occasionally for about 12 minutes or until chicken is no longer pink inside
  • Serve wrapped in a warm pita with shredded lettuce, tomato wedges and chopped onion
  • Top with hummus, garlic mayonnaise or tzatziki sauce

Lazy Lasagna

1 C. spaghetti sauce
1 C. cottage cheese
2 T. mozzarella cheese

  • Boil perogies according to package instructions
  • Grease the bottom of a 2 quart casserole dish
  • Layer the perogies, cottage cheese and sauce
  • Cover with cheese and bake for 30 minutes at 375 º F

Kim’s Thin Crust Pizza

Flour tortilla shells (you’ll need 2 per pizza)
Pre-made pizza sauce
Chicken breasts, diced (allow ½ per pizza)
Louisiana hot sauce
Hot Italian sausage (allow 1 per pizza)
Grated mozzarella, cheddar and Parmesan cheese
Canned pineapple, drained
Red, green and banana peppers, sliced into strips
Onions, sliced thinly

  • In a skillet cook chicken until brown, then coat heavily in hot sauce and continue cooking for 2 more minutes
  • Remove sausages from their casings and cook in skillet, breaking up the meat as it cooks (so it looks like ground beef)
  • To prepare pizzas, sprinkle tortilla shell with a bit of grated cheese, then top with a second tortilla shell (this becomes your crust)
  • Assemble pizzas as you would any other pizza, with sauce, toppings and cheeses (be sure to spread all toppings right to the edge to prevent the crust from getting to crispy)
  • Bake at 350 º F until cheese has melted and begins to brown on top

Hot Wings

Chicken wings
Louisiana hot sauce
  • Arrange chicken in single layer on a broiling pan or cookie sheet (you’ll have to drain the fat yourself if you use a cookie sheet)
  • In very hot oven, cook chicken until it begins to look well done (turn it occasionally)
  • Remove from oven and coat with hot sauce
  • Continue baking at a low temperature for 2 more hours, adding more hot sauce and continuing to turn occasionally
  • Try the same thing using honey and garlic instead of hot sauce

Honey Mustard Chicken

3 lbs. chicken breasts
½ C. liquid honey
¼ C. butter or margarine
¼ C. Dijon mustard
2-4 t. curry powder
Pinch cayenne pepper
  • Place chicken in single layer in large ovenproof dish
  • Combine remaining ingredients and pour over chicken
  • Bake, uncovered, at 350 º F for 20 minutes, basting once
  • Turn pieces over, baste again and bake another 20 minutes, or until pieces are no longer pink inside

Hamburger Soup

1½ lb. lean ground beef
1 medium onion
28 oz. can tomatoes
2 C. water
3 cans consommé
1 can tomato soup
4 carrots, finely chopped
1 bay leaf
3 celery stalks, finely chopped
½t. thyme
Pepper to taste
½ C. barley
  • Brown meat and onions, drain well
  • Combine all ingredients in large pot
  • Simmer, covered, a minimum of 2 hours

Ham & Egg Cups

6 eggs
6 thin slices ham
  • Line greased muffin tins with ham
  • Crack an egg into each well
  • Bake at 350 º F until egg has completely set

Grilled Veggies with Oil & Balsamic Vinegar

1 each red, green and yellow pepper
1 onion
3 T. olive oil
3 T. balsamic vinegar
Freshly ground pepper
  • Cut veggies into large chunks
  • In a small bowl, combine olive oil and balsamic vinegar
  • Toss veggies in oil and vinegar mixture
  • Sprinkle with pepper, toss again
  • Grill veggies on skewers until tender (turning once) or roast them in oven at 350 º F for 15-20 minutes (turning occasionally)

French Pizza Dianne

1 package frozen puff pastry
1 egg yolk blended with 1 t. water
½ C. spaghetti sauce
20 thin slices pepperoni
5 slices ham (4 inch square, ¼ inch thick)
3 T. chopped green onions
Pinch Italian seasoning
6 oz. mozzarella cheese
  • Thaw puff pastry & roll into a 9 x 6 inch rectangle
  • Cut into 2 pieces, one four inches and one five inches in width
  • Brush edges with egg yolk mixture
  • Place larger rectangle on a greased cookie sheet and spread spaghetti sauce over to within an inch of the edges
  • Arrange pepperoni, ham, onions and seasoning on top, then sprinkle over the cheese
  • Place the other piece of dough on top and seal with the bottom crust.
  • Press edges together with a fork
  • Brush top with egg yolk mixture and make four slits in the top
  • Bake at 425 º F for about 25 minutes
  • Cut into 2-inch squares & serve hot

Fiesta Chicken Tortilla Salad

1 chicken breast
1 T. Tabasco sauce
Vegetable oil for frying
3 soft corn tortillas, cut into ¼ inch strips
Salt to sprinkle
4 C. romaine lettuce, torn into bite sized pieces
½ red pepper, cut into strips

4 T. toasted sesame seeds
2 T. white wine vinegar
1 T. Dijon mustard
½ C. vegetable oil
Salt and pepper to taste
  • Cut chicken breast into 1/3 strips and toss with the Tabasco
  • Heat oil until hot in a heavy frying pan and fry tortilla strips until golden, set on paper towel to drain then season with salt
  • Pour off all but a little oil and sauté chicken for 2-3 minutes and set aside
  • For dressing, combine all ingredients in blender and blend until smooth
  • Place lettuce, peppers and chicken in a bowl and toss with dressing, serve on individual plates and arrange tortilla strips on top

Favourite Casserole

4 strips bacon
1 onion, sliced
1 lb. lean ground beef
¾ t. salt1 can each, cream of celery soup, tomato sauce, nibblet corn
2 C. elbow macaroni cooked (will be 4 cups once cooked)
Grated cheese
  • Cook bacon, onion and ground beef in frying pan
  • In casserole dish, layer all ingredients and top with grated cheese
  • Cook at 350 º F until it bubbles

Everyday Vinaigrette

2 T. olive or vegetable oil
2 T. either lemon juice, rice vinegar, cider vinegar or balsamic vinegar
2 T. water
1 clove of garlic
1 t. Dijon mustard
Pinch salt and pepper
  • Combine all ingredients and mix very well

Easy Beef Stroganoff

1 lb. ground beef
2 T. dried onion flakes
½ can cream of celery soup
½ C. sour cream
  • Brown ground beef and onions in skillet and drain fat
  • Add soup and stir until warm them add sour cream
  • Serve over broad noodles

Dead Simple Mac & Cheese

Cooked elbow macaroni
Cheese whiz
Parmesan cheese
  • Mix all ingredients together and enjoy

Cranberry Chicken

4 chicken breasts
½ C. onion, chopped
2t. butter
1 can cranberry jelly or sauce
2/3 C. ketchup
1/3 C. brown sugar
2 T. vinegar
1 t. dry mustard
  • Bake chicken at 375 º F for 35-45 minutes and drain
  • Sauté onion and butter until soft
  • Add rest of ingredients and boil, uncovered, for 15 minutes
  • Pour over chicken, bake an additional 30 minutes, turning several times

Cocktail Pizza Wheels

½ red pepper
½ C. finely chopped pepperoni
½ C. grated cheese
1 t. dried oregano or other seasoning
397g frozen puff pastry dough, thawed
1/3 C. pizza sauce
  • Preheat oven to 375 º F
  • Finely chop pepper and pepperoni; stir in a small bowl with cheese and oregano
  • Cut pastry into two squares and roll into rectangles about 9x11”
  • Turn rectangles so long edges are facing you
  • Spread pasta sauce over both pieces, leaving a ½ inch border along the top edge of each
  • Lightly brush border with water and sprinkle pepper mixture all over sauce
  • Working with one piece at a time and starting from long edge, tightly roll up pastry forming 2 logs
  • Pinch seams to seal logs before slicing into ½ inch thick rounds
  • Place on lightly greased baking sheets about 1 inch apart
  • Bake in centre of oven until golden (about 20 minutes)

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