Quick Hollandaise Sauce

3 egg yolks
1 T lemon juice
pinch salt and pepper
2/3 C butter

• In blender, combine egg yolks, lemon juice, salt and pepper; blend about 5 seconds.
• Heat butter in microwave on high until bubbling hot
• With blender running, add hot butter in slow thin stream through the whole in the lid. The sauce will thicken as the butter is added - it takes only about 30 seconds!

Cream Cheese Frosting

1/4 C cream cheese
2 T butter
1 t vanilla

• Beat together with an electric mixer.
• Slowly add enough icing sugar (about 1 C) to give smooth spreadable consistency.

Carrot Cake

1 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
2 eggs
1/2 C sugar
1/2 C packed brown sugar
1/2 C vegetable oil
1 1/2 C grated carrots
1/2 C walnuts

• Preheat oven to 350 and grease and flour 8-inch square cake pan.
• In small bowl, combine flour, baking powder, baking soda and spices; mix thoroughly.
• In large bowl, beat eggs, Add sugars and oil; beat well with electric mixer until smooth and creamy.
• Stir in flour mixture, carrots and walnuts; mix thoroughly.
• Pour into pan. Bake for 40 minutes or until tester inserted in centre comes out clean.
• Let cool before frosting.

Fruit Crisp

4 C peeled sliced fruit
1/2 C rolled oats
1/4 C flour
1/2 C packed brown sugar
1/4 t cinnamon
1/4 C butter

• Preheat oven to 350
• Place fruit in 8-cup baking dish
• Combine oats, flour, sugar and cinnamon.
• Cut in butter until crumbly and sprinkle over fruit.
• Bake for 40 minutes or until fruit is tender.

Banana Loaf

2 C flour
3/4 C sugar (or less)
3 bananas, over-ripe and mashed
butter (size of egg)
2 eggs
1 t baking soda

• Beat bananas, butter and egg together.
• Add dry ingredients and mix to blend.
• Put in greased loaf pan and bake at 350 for 50-60 minutes

Apricot Scones

2 1/2 C flour
2 T sugar
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C cold butter, cubed
1 C buttermilk
1 egg
3/4 C dried apricots, diced

• Mix dry ingredients together.
• Cut in butter until crumbly
• Whisk buttermilk and egg together. Add to flour.
• Add remaining ingredients.
• Mix and knead 10 times.
• Place on parchment lined sheet and bake at 400 in centre of oven for 18-20 minutes.

Biscuits

2 C flour
1 t. salt
1/2 t. baking soda
1 T. sugar
4 t. baking powder
4 or 5 T Crisco (or unsalted butter)
1 C buttermilk

• Mix dry ingredients together.
• Cut in shortening until crumbled.
• Add buttermilk and knead gently.
• Pat out on floured board and cut into circles.
• Bake on ungreased pan at 450 for 12-15 minutes.

Country Corn Bread

1 C yellow cornmeal
1/2 C flour
1 t. salt
1/2 t baking soda
1 T. baking powder
1 C buttermilk
1/2 C milk
1 egg, beaten
1/2 C cooking oil

• Preheat oven to 450 F.
• Grease muffin tins or 8 x 8 pan and place in oven to heat until piping hot (about 3 minutes)
• Combine cornmeal, flour, salt, baking soda and baking powder.
• Mix thoroughly.
• Add buttermilk, milk, eggs and oil and stir well.
• Pour corn bread batter into hot pan or muffin tin (fill to top) and bake for about 20 minutes (I find 12-15 is enough in our hot oven) or until golden brown.
• Make 12 large muffins.

Cheddar Dill Muffins

2 C flour
1 T baking powder
3/4 t salt
2 T sugar
1/4 C finely chopped fresh dill (or half dry)
1 egg
1 C plain yogurt
1/2 C milk
3 T melted butter
1/2 C grated sharp cheddar cheese

• Sift flour with baking powder, salt and sugar. Stir in dill.
• Combine egg, yogurt, milk and melted butter (butter will harden into tiny clumps)
• Gently stir liquid mixture into flour mixture just until blended.
• Fold in grated cheese.
• Fill buttered muffin tins 3/4 full
• Bake in preheated 400 F oven for 20-25 minutes.
• Makes 12-15 muffins.

Szechuan Green Beans

bunch of green beans (trimmed and washed)
2 cloves garlic, minced
1 inch ginger, minced
2 t Singapore garlic chili sauce
2 T soy sauce
1 t sugar
pinch pepper flakes, pepper and salt

• Saute beans in hot oil (peanut or vegetable) for a few minutes until they pucker
• Add remaining ingredients all at once
• Toss beans in sauce until evenly coated.

Cinnamon Apple Cake

Cake:
3 C flour
1 3/4 C granulated sugar
1 T baking powder
1/4 t salt
4 eggs
1 C vegetable oil
1/3 C apple or orange juice
2 t vanilla

Filling:
4 large apples, peeled and thinly sliced
1/3 C granulated sugar
2 t cinnamon
icing sugar, optional

• preheat oven to 350 F
• grease and flour a 10" (4 L) tube pan
• Combine first four dry ingredients
• Beat eggs, oil, juice and vanilla in large bowl
• add dry ingredients, beating until smooth (batter will be stiff)
• toss apple slices with sugar and cinnamon
• spread 1/3 of batter in prepared pan, cover with half of apples. Repeat layers. Spread remaining 1/3 of batter on top.
• Bake in centre of oven for 70 - 75 minutes or until cake tester inserted in centre comes out clean.
• Cool 20 minutes in pan then remove the rack and cool completely.
• If desired, dust with icing sugar before serving.

Soupa de Ajos

3 slices of yesterdays bread (white or whole wheat NOT whole grain) cubed
6 (or more if you like) chopped or pressed garlic cloves without green thread in the center
2 onions finely sliced
3 table spoons of olive oil or any other you prefer
2 teaspoons of mild paprika powder
Salt, pepper from the mill
½ litre of beef stock (tablet or liquid)
4 eggs (or 2 if you mix them in)

• Preheat oven at 200 C (medium high). Not if you mix the eggs into the soup.
• Cube the bread and fry in olive oil on high flame till nicely golden. Set aside.
• Fry with a little oil the garlic and onions on low heat till tender and glossy.
• Turn up heat till golden but not burnt.
• Add paprika, salt, pepper and the stock.
• Bring to boil and let it slowly simmer for 15-20minutes.
• Add the cubed bread. Either add two eggs to the boiling sopa and stir it in or pour the sopa into 4 preheated earthenware bowls and add an egg to each bowl.
• Put in oven till eggs are set.

Frozen Tortoni

1 egg white
4 T sugar
1 C whipped cream
2 t vanilla
1/2 C semi sweet chocolate
1 t butter
1/4 C chopped nuts

• beat egg white until stiff, gradually adding half the sugar until satiny
• whip the cream and remaining sugar with vanilla
• fold cream mixture into egg white mixture
• pour into freezing tray and chill well
• melt chips and butter in double boiler, fold in nuts
• dribble chocolate-nut mixture on cream mixture, fold and freeze

Carmel corn

6 quarts popped corn
1 C margarine
2 C brown sugar
1/2 C corn syrup
1 t salt
1/2 t baking soda
1 t vanilla

• melt margarine, brown sugar and corn syrup in a saucepan
• boil for 5 minutes
• remove from the stove before stirring in salt, baking soda and vanilla
• pour over popcorn

Granola

4 C oats
1/2 C wheat germ
1/2 C sliced almonds
1/4 C milk powder
1/4 C sunflower seeds
1/4 C pumpkin seeds
2 T sesame seeds
1/2 t cinnamon
2 T honey
2 T molasses
1/4 C orange juice
2 t vegetable oil
splash vanilla
1 1/2 C dried fruit (finely chopped if needed)

• Heat liquids in microwave for 30-40 seconds
• Pour onto dry ingredients and stir well
• Bake on non stick pan spread out evenly (I use parchment)
• Bake at 350 for 15 minutes, take out and stir
• Return to oven and bake for 10 minutes more
• Let cool on pan before adding selection of dried fruit

Ham and cheddar chicken rolls

4 chicken breasts, boneless and skinless
Sprinkled sea salt and freshly ground black pepper, to taste
4 tbsp Dijon mustard
8 slices deli ham
8 thin slices cheddar cheese
2 tbsp olive oil
4 onions, peeled and thinly sliced
1 tbsp dried thyme

• Preheat your oven to 350°.
• Layer two pieces of plastic wrap on top of each other. Fold them in half, open and place a chicken breast near the fold. Fold over the plastic wrap covering the meat then gently pound and flatten the breasts using a rolling pin, meat pounder or the bottom of a heavy pot. Season the chicken, then spread a thin layer of Dijon over each piece. Lay two slices of ham and two slices of cheddar on each breast. Roll them up tightly.
• Sauté the onions with the oil, dried thyme, salt and pepper. Continue cooking until they are lightly browned and golden. Place the chicken rolls on top of the onions in the pan or transfer to another baking pan, cover with a tight-fitting lid or foil and bake for 20-25 minutes, until the rolls are cooked through. You may serve them whole with a scoop of the onions or slice each one into several ‘rounds’ and present them on a bed of the onions.

Pesto Sauce

5 garlic cloves
3/4 C Parmesan cheese
3/4 C pine nuts
1/2 C extra-virgin olive oil
1 bunch basil

• Blend everything in a blender
• Heat before serving.

Ravioli Al Pesto

4 artichoke hearts, boiled for 25-35 minutes
1 lb ricotta cheese
2 lbs fresh lasagna sheets
salt and pepper, to taste
1 egg yolk, for sealing ravioli

• Cut the uncooked fresh pasta sheets into 2-inch squares
• In a food processor, blend the boiled artichoke hearts with the ricotta cheese and salt and pepper until the mixture is thoroughly combined
• Put a spoonful of the puree on half of the squares.
• cover each square and seal them carefully so no water gets inside. To seal, brush the edges with egg yolk.
• Cook in boiling water for 8-10 minutes. The raviolis are cooked with they float.
• Serve with pesto sauce.

Roasted Cauliflower and Pancetta Parpadelle

1 head cauliflower, cut into small florets
1/4 t chili flakes
12 slices pancetta, cut into thin strips
1/2 C extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 C panko
500 g parpadelle or other ribbon pasta
1/4 C chopped fresh parsley
Parmesan for grating

• Preheat oven to 450 F.
• Bring large pot of slated water to a boil.
• Line a sheet pan with parchment paper and set aside.
• In a bowl, toss cauliflower, chili flakes and pancetta with 1/4 cup oil.
• Season with salt and pepper, transfer to sheet pan and bake 15 minutes.
• Stir in garlic and panko, and continue to bake until cauliflower is tender and panko is golden.
• Cook pasta until al dente
• Strain and return pasta to pot, toss with parsley and remaining oil and season with salt and pepper.
• To serve, divide noodles in warmed pasta bowls, top with roasted cauliflower and garnish with grated Parmesan

Prosciutto Chicken

8 slices prosciutto
2 T balsamic vinegar
1 T fresh thyme
4 chicken breasts, skinless, boneless, tenders removed
1 T olive oil
1 cup dry white wine or chicken stock

• Preheat oven to 450 F.
• Brush prosciutto with 1 T vinegar, sprinkle with thyme and season with pepper.
• Wrap 2 pieces of prosciutto around each piece of chicken.
• In an ovenproof, non-stick skillet, heat oil over medium-high heat.
• Add chicken and cook for 3 minutes.
• Flip and cook 2 minutes more.
• Transfer skillet to oven and roast, about 12 minutes.
• Remove chicken from oven, transfer to cutting board and tent with foil.
• Return skillet to high heat and deglaze with wine and remaining vinegar, scraping up any brown bits.
• Bring to a boil and reduce sauce for 3 minutes.
• Drizzle sauce atop chicken to serve.

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.

Rouladen

4-6 slices top round steak, sliced thin
4 pieces bacon, uncooked
dill pickles, diced
mustard
salt and pepper
butter
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

Slush

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
Salsa
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

Dressing:
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

Salad:
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

Soufflé

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 it...you'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

Salmon

Mayonnaise
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

Meatloaf

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

perogies
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
Parsley
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

Dressing:
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)

Classy Chicken

1 chicken breast
¼ t. pepper
3 T. oil
1¼ C. broccoli, cut to bite-sized pieces
1 can cream of celery soup
½ C. mayonnaise
1 t. curry powder
1 t. lemon juice
1 C. grated cheese

• Sprinkle chicken pieces with pepper
• Sauté in oil over medium heat for about 6 minutes
• Cook broccoli until tender and crisp
• Arrange broccoli in bottom of buttered casserole dish
• Place chicken on top
• Mix together soup, mayonnaise, curry and lemon juice and pour over chicken
• Sprinkle with cheddar cheese and bake, uncovered at 350 º F for 30-35 minutes

Corn Chowder

1¼ C. frozen corn
1 large potato, peeled and chopped
1 medium onion, chopped
1 small red or orange pepper, chopped
1 can chicken broth
¾ C. milk
¼ C. apple or orange juice

• Combine all ingredients in a large saucepan
• Bring to a boil, reduce heat and simmer, covered for 10 minutes until potato is tender
• Put 2 cups of the chowder into a blender and puree
• Return to saucepan, cook and stir until heated through

Collarbone Casserole

This was the meal we ate the day I broke my collarbone when I was about 4 years old. Don't know what we called it before that day.

Potatoes
Carrots
Onions
Celery
Sausages, uncooked
Tomato soup

• Layer all ingredients in a baking pan and pour soup over the top
• Bake at 350 º F for 2 hours or less

Cheese Sauce

2 T. butter
2 T. flour
¼ t. salt
1/8 t. pepper
1 C. milk
½ C. grated cheese

• 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
• Slowly bring to a boil, stirring constantly, until starts to thicken
• Stir in cheese until melted

Candied Pecans

pecans
honey

• Coat pecans in honey and heat under broiler until honey begins to bubble
• Remove from broiler & allow to cool before eating

Calico Bean Pot

1 lb. lean ground beef
8 slices of bacon
1 C. onion, chopped
1 can each green, lima and kidney beans, drained
1 can pork and beans
¾ C. brown sugar, firmly packed
½ C. vinegar
½ C. ketchup
½ t. garlic salt
½ t. dry mustard

• Brown ground beef in a skillet until no longer pink
• Cut bacon into small pieces and cook until crisp
• Cook onion until soft
• Add remaining ingredients in a 2 ½ quart casserole dish
• Bake at 350 º F for 1 hour, uncovered

Caesar Salad Dressing

1 garlic clove, minced
1 egg yolk
1 T. lemon juice
1 t. Worcestershire sauce
5 T. salad oil or olive oil
2 T. red wine vinegar
¼ t. salt
1/8 t. pepper
½ C. grated Parmesan cheese

• Combine all ingredients and mix very well

Broccoli Dill Potato Boats

8 baking potatoes
1 C sour cream
½ C butter, melted
2 t. dill weed
1 C. fresh or frozen broccoli, cooked
1 t. sugar
1 t. salt & pepper
2 T. green onion, chopped
1 C. grated cheese

• Bake potato at 375º F for 1 hour & let stand for 15 minutes
• Cut lengthwise, scoop out mash potato into dish
• Add all ingredients except cheese
• Fill potato top with cheese & place in freezer
• Bake unthawed at 350 º F for about 30 minutes

Broccoli Cheddar Potage

3 C. chopped broccoli, cooked until tender & drained
3 T. margarine
1 small onion
4 t. chicken bouillon powder
3 T. flour
½ t. paprika
½ t. dry mustard
2 C. water
2 C. milk
1½ C. grated cheddar
Salt & pepper to taste

• Melt margarine in large saucepan and sauté onion until tender
• Blend in bouillon powder, four, paprika & mustard
• Whisk in water and milk gradually
• Cook over medium heat, stirring until mixture comes to a boil and thickens
• Add cheese and stir until melted then add broccoli and seasonings
• Cook until heated through – do not boil

Beef and Beer with Yellow Potatoes

2 T. olive oil
4 slices bacon, cut into
½ inch strips
1 2.5 lb rump roast, cut into 6 equal-sized portions
1 T. kosher salt
½ t. freshly ground black pepper
¼ t. ground allspice
1lb onions, peeled and sliced
2 cloves garlic, peeled and crushed
2 C. canned tomatoes
2 bottles of dark beer
2 T. light brown sugar
1 T. minced fresh thyme
1 T. minced fresh rosemary
4 Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 ½ inch chunks

• Preheat oven to 350 º F
• Put the oil and bacon in a large casserole and cook until the bacon is crispy
• Remove the bacon and set aside
• Season the beef with salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3-4 minutes per side
• Remove from casserole and set aside
• Brown the onions and garlic in the casserole
• Return the beef and bacon to the casserole
• Add the tomatoes, beer, sugar, thyme, and rosemary and bring to a simmer
• Cover the casserole and place on bottom rack of oven
• After 10 minutes, check to make sure it’s simmering; turn up 25 º F if not
• Cook until meat is falling apart, about 2 hours
• Add the potatoes and cook until tender, about 30 minutes

Beef Bourguignon

2 lbs. lean round steak cubed
¼ C. oil (not necessary if meat is fatty enough)
2 T. sherry
5 medium onions, sliced
1 can mushroom pieces & liquid
1t. meat sauce (Lea & Perrins)
1t. tomato paste
1 can consommé
1 medium bay leaf (remove later)
½ t. thyme
Pinch parsley
3 T. flour
1 C. red wine

• Brown steak, add sherry & put aside in casserole
• Mix remaining ingredients (except wine) & pour over meat
• Cook at 250 º F or a bit hotter for about 3 hours (add wine during cooking)

Asian Glazed Chicken Stir-fry Vegetables

3 T. cornstarch
1¾ C. chicken broth
1/3 C. cider vinegar
1/3 C. honey
1 T. soy sauce
¼ t. crushed red pepper flakes
4 boneless, skinless chicken breasts, diced
1 C. carrots, thinly sliced
2 C. snow peas

• Mix cornstarch, broth, vinegar, honey, soy and pepper until smooth
• Cook chicken in wok until browned
• Add cornstarch mixture and carrots to chicken
• Cook mixture until it boils and thickens, stirring occasionally
• Cover and cook over low heat for 5 minutes or until done
• Stir in snow peas

5 Hour Stew

2 lbs. lean stewing beef
1½ C. tomato juice
2 T. minute tapioca
1½ t. salt
2 t beef dip mix
2 C. each potatoes, carrots, celery (cut in pieces)
1 onion, sliced
2 C. peas

• Grease roaster or large casserole dish
• Combine all ingredients (reserve peas till end of cooking time) and bake at 275 º F for 5 hours

5 Cup Salad

Most of my family doesn't even like this salad yet we still have it at nearly every major family dinner. For the record, I love it.

1 C. sweetened coconut
1 C. sour cream
1 C. pineapple, drained
1 C. mandarin pieces, drained
1 C. mini marshmallows

• Mix all ingredients & allow to set in the refrigerator for at least a few hours before enjoying