Easy Dilly Rolls 
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Have a good recipe that you would like to share? We would like to hear about it.
Do you have a favorite "quickie" recipe that you use at the lake? Something that you prepare at the cottage that is quick, and contain a minimal amount of ingredients and is a hit with the family. Perhaps some shortcuts that you would like to share.
Please forward your favorite recipe or tips to:
Marian Ferens
e-mail address is: marian.hope@shaw.ca
Hints & Tips
Before we start, here are some helpful hints and tips that you may find useful in the kitchen. Just click on Hints and Tips listed below.
CONTACT US:
Our office e-mail address is wcai2@mts.net
Our mailing address is
Whiteshell Cottagers Association Inc.
1975 Corydon Avenue
Suite 2D
Winnipeg, Manitoba
R3P 0R1
SEPTEMBER RECIPES
Easy French Toast Casserole
Ingredients
1 16-ounce loaf of cinnamon swirl or cinnamon raisin bread - cut into cubes to yield about 8 cups
6 large eggs - beaten
3 c. milk
2 t. vanilla extract
Confectioners' sugar and maple syrup for topping
Directions
Prepare a 13 x 9 inch baking dish with a light coating of cooking spray. Layer the bread cubes evenly in the dish.
In a medium mixing bowl, beat the eggs with the milk and vanilla. Pour this mixture over the bread cubes. Cover and refrigerate overnight (at least 2 hours).
Bake for 50 minutes at 350 degrees until golden brown.
Sprinkle with confectioners' sugar.
Serve warm topped with drizzles of maple syrup. Makes 8 servings.
Pork Steaks
Ingredients
1/4 c. butter
1/4 c. soy sauce
1 bunch green onions
2 cloves garlic, minced
6 pork butt steaks
Directions
Melt butter in a skillet, and mix in the soy sauce. Sauté the green onions and garlic until lightly browned.
Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 160 degrees F (70 degrees C).
Note: You can dredge the pork steaks in flour prior to frying if you prefer.
Crumb Topped Creamy Mashed Potatoes
Ingredients
3-1/2 lb (1.6 kg) baking potatoes (about 6 large), peeled, quartered
3/4 c Milk
1-1/2 c. shredded Cheddar Cheese
12 Ritz Crackers, crushed (about 1/2 cup)
1 t. Garlic powder
2 T. Non-hydrogenated margarine, melted
Directions
Heat oven to 375ºF.
Cook potatoes in large saucepan of boiling water 15 to 20 min. or until tender; drain. Return potatoes to pan. Mash until smooth, gradually adding milk and mixing well after each addition. Stir in cheese. Spoon into 1.4-L casserole.
Mix remaining ingredients; sprinkle over potato mixture.
Bake 20 to 25 minutes or until potato mixture is heated through and topping is lightly browned.
Kodiak Casserole
Because this casserole packs a little kick with an interesting and tasty mix of ingredients, it’s the perfect potluck dish for fall get-togethers.
Ingredients
2 lbs ground beef
4 c. diced onions
2 garlic cloves, minced
3 medium green peppers, diced
4 c. diced celery
1 jar (5 3/4 oz) pimiento-stuffed olives, undrained
1 can (4 oz) mushroom stems and pieces, undrained
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 jar (8 oz) picante sauce
1 bottle (18 oz) barbecue sauce
2T Worcestershire sauce
3 – 4 c medium egg noodles, cooked and drained
1 c. (4 oz) shredded cheddar cheese
Directions
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Stir in the remaining ingredients except the cheese.
Cover and bake at 350 degrees for 1 hour or until bubbly. Sprinkle with cheese just before serving. Makes 16 – 20 servings.
Buckwheat & Mushroom Casserole (Vegetarian)
Ingredients
2 c. buckwheat
10 oz can mushrooms (sliced)
1 c. stewed tomatoes
3 1/2 c. vegetable broth or water
2 cloves garlic, chopped
1 medium onion, chopped
1/3 c. oil
1t. chopped fresh dill
Salt & pepper to taste
Directions
Sauté onion in oil in a large pan. Add mushrooms and garlic. Stir in dry buckwheat and seasonings. Add broth or water and tomatoes. Mix well. Pour into a large greased casserole dish. Bake until browned in a 325F oven.
Apple Dump Cake
□ 1 can apple pie filling
□ 1 (13 oz.) can crushed pineapple
□ 1 yellow cake mix
□ 1 c. melted butter
□ 1 c. shredded coconut
□ 1 c. chopped nuts
Directions
Grease a 9 x 13 inch pan. Dump apple pie filling into the pan. Spread evenly. Dump pineapple on top of pie filling. Sprinkle cake mix on top of pineapple. Pour melted butter evenly over top of cake mix. Sprinkle coconut and chopped nuts on top. Bake at 325 degrees for 1 hour. Serve warm; top with vanilla ice cream, Cool Whip, or whipped cream.
Chocolate Dessert
1 box of German Chocolate Cake mix
1 can (14-oz.) sweetened condensed milk
1 jar (8-oz.) caramel topping
1 container Cool Whip, 8 oz. size
2 small toffee flavored candy bars, crushed, or you can use crushed nuts
Mix and bake cake according to package using a 9x13 inch pan.
As soon as the cake is done remove from oven and punch numerous holes in the cake with wooden spoon handle. Pour sweetened condensed milk over the top of cake, then pour caramel topping over the top of that
Refrigerate until completely cooled. Cover with Cool Whip and then sprinkle crushed toffee bits or nuts over the top. Serves about 18.
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AUGUST RECIPES
Bacon and Egg Bake
6 slices bacon
2 med. onions, sliced
1 can cream of mushroom soup
1/4 c milk
5 hard cooked eggs, sliced
2 c (8 oz.) shredded Cheddar cheese
Dash of salt & pepper
English muffins, split & toasted
Heat oven to 350 degrees. Fry bacon until crisp. Remove from skillet. Drain fat, reserving 2 tablespoons. Sauté onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5 inch baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on muffin halves. Makes 6 to 8 servings.
French Toast with a Twist
3 eggs, beaten
6 slices raisin bread (President’s Choice thick sliced is good)
1 t cinnamon
1 t vanilla extract
1 t sugar - optional
butter or margarine
Add cinnamon and vanilla extract to beaten eggs in bowl large enough to lay a slice of bread in it. (Add sugar to mixture for sweeter toast.) Melt butter or margarine in skillet over medium-high heat. Dip a slice of raisin bread with in egg mixture, flipping to coat both sides well. DO NOT SOAK. Place slice of bread in skillet and cook until browned on both sides. (Ensure the egg is completely cooked.) Can eat as is or top with syrup.
Spinach Salad With Lemon Dressing
1 lb fresh spinach
1 clove garlic
1 t sugar
1 lemon rind, grated
1/2 t salt
1/4 t pepper
1/4 t paprika
3 T lemon juice
3 T sour cream
1/2 c oil
Blend all ingredients except spinach for 15 seconds. Toss with spinach and serve. Serves 4.
Bacon Potato Salad
(Taken f rom Emeril at the Grill: A Cookbook for All Seasons )
2 lb small red potatoes, quartered
3/4 t salt
1/4 t cayenne pepper
1/4 t ground black pepper
2 T lemon juice
1/3 c chopped celery
2 T green onion, finely chopped
1 T fresh parsley, chopped
4 hard-boiled eggs, coarsely chopped
3/4 c mayonnaise
1 1/2 T whole grain mustard (we were all out & just used Dijon & it was great)
4 strips bacon, cooked crisp & crumbled
Place the potatoes in a saucepan & cover with water. Bring to a boil. Cook until fork tender about 10 - 12 minutes. Drain & put in a bowl. While still warm season the potatoes with salt, cayenne, pepper and lemon juice. Toss well. Add the celery, onion, parsley & eggs.
Mix the mayonnaise & mustard together. Stir into the salad. Add the bacon & toss gently.
Serve right away or refrigerate & serve cold.
Turkey Yakitori Burgers
The Sweet Soy Glaze has a wonderful sweet/salty flavour and is good on the burgers, onions & mixed into mayonnaise. The mayo version works good as a dip for roasted potatoes. This is not a flavour combination you'd usually expect for a grilled burger but it really works.
1/2 - 3/4 lb regular ground turkey
1/2 t garlic, minced
1 t fresh ginger, minced
1 T chopped spring onion (or scallion), white part only (we chopped the greens & put them in with roasting potatoes
1/2 t honey
1/2 T soy sauce
2 T well-beaten egg
1 t corn starch
1/2 t salt
1/4 t black pepper
Sweet Soy Glaze
1/4 c Mirin wine (rice wine) or sweet sherry (can substitute regular sherry & a teaspoon of sugar)
1/4 c soy sauce
1 T maple syrup
1 T brown sugar
2 t fresh ginger, minced
2 T lemon juice
1 t cornstarch
1 T cold water
Mayo version – add to above mixture
1/4 c mayonnaise
6 spring onions, trimmed & cut to about 8-inches long (can be eaten on the side or on the burgers).
In a small saucepan bring the Mirin, soy sauce, maple syrup, brown sugar, ginger & lemon juice to a boil. Mix the cornstarch & water together to dissolve the cornstarch. Stir into the boiling mixture. Let boil for about 15 minutes until thickened. Set aside to cool. Once cooled mix 1 T of the glaze into the mayonnaise & set aside to top the burgers.
Mix all the burger ingredients together with your hands & form into two patties. Grill over medium-high heat for 3 minutes per side. Brush with glaze & flip. Grill 2 more minutes. Brush with glaze & flip again cooking 2 more minutes.
When the burgers have about 5 minutes left put the onions on the grill & brush them with the glaze. Grill until they are soft.
Brush both the burgers & onions with glaze once more before serving.
Serve the burgers on rolls (sesame would be good) topped with the mayonnaise & lettuce. Serves 2.
Black Bean Burgers
These burgers are good topped with a little sour cream or plain yogurt or with hot sauce mixed with mayo.
1 14oz can black beans, rinsed & drained
1/3 c red onion chopped
1/4 c bread crumbs
2 T Bacon Chipotle Sauce – recipe follows (or use your favorite salsa for vegetarian version)
1 t ground cumin
Mash the black beans with a fork or potato masher. Stir in the remaining ingredients. Form into 2 or 3 patties. Cook on a well oiled grill or griddle 3 minutes per side. The burgers should be warm through. Serves 2 -3
Bacon Chipotle Slather Sauce (from ‘Serious Eats’ website)
This sauce is sweet and smoky and a natural fit for grilled meats or in place of ketchup on your burgers and dogs. But the sauce is especially perfect for nonmeat ingredients on a meat lite grilling or barbecue menu. Roll your vegetable and tofu skewers in it before they hit the hot grates. Brush giant portobellos with plenty of it for meaty mushrooms with a hint of bacon flavor. Marinate thick slabs of summer squash in it for deep, rich dimension you thought you could only get from a rib eye.
There will be nary a zucchini left for bread baking if there's a grill and slather sauce in sight. Try your hand at making your own barbecue sauce, like this one, and you'll fancy yourself a saucier fast, abandoning the bottled stuff forever. Makes 4 cups.
Ingredients
2 slices thick-sliced bacon (smoked is good) cut into 1/2-inch pieces
4 large shallots, chopped
4 garlic cloves, chopped
2 T light brown sugar
1 T tomato paste
1/4 c malt vinegar
1/4 c water
2 T molasses
1 T Dijon mustard
1 T Worcestershire sauce
28-oz crushed tomatoes (I used diced & they worked just fine)
1 rehydrated, dried chipotle or chipotle in adobe (remove the seeds for a mild sauce, leave them in for spicy)
salt & pepper
Heat a large pan over medium heat. Add the bacon & cook until its crisp. Add the shallots and garlic & cook them in the bacon fat for about 5 minutes until tender. Stir in the brown sugar & tomato paste. Then add the vinegar, water, molasses, mustard, Worcestershire, tomatoes & chipotle. Reduce the heat to medium-low and simmer for 30 minutes. Season to taste with salt & pepper. Transfer to a blender & process until smooth. (Careful its hot!)
Store in the refrigerator or freezer to use later. Makes 4 cups.
Campfire Bundles
These are delicious!
1 large sweet onion, sliced
1 each large green, sweet red and yellow peppers, sliced
4 medium potatoes, sliced ½ inch thick
6 medium carrots, sliced ¼ inch thick
1 small cabbage, sliced
2 medium tomatoes, chopped
1 to 1 1/2 lbs fully cooked Polish sausage cut into 1/2 inch pieces
1/2 cup butter
1 tsp salt
1/2 tsp pepper
Place vegetables in order listed on three pieces of double layered heady duty foil (about 18 in. x 18 in.)
Add sausage, dot with butter. Sprinkle with salt and pepper. Fold foil around the mixture and seal tightly. Grill, covered, over medium heat for 30 minutes Turn and grill 30 minutes longer or until vegetables are tender. Makes 6 servings.
Soda Cracker Almond Roca
Don't be put off by the soda crackers, it is really good. My Grandkids love it!
Ingredients
1-10 oz. pkg. soda crackers
11/2 cups butter
11/2 cups packed brown sugar
1-24 oz. pkg. semi-sweet chocolate chips
2 c chopped almonds
Instructions
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
Place crackers in a single layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.
Angel Surprise Dessert
1 1/2 c milk
3 oz pkg. cream cheese, softened
3-3/4 oz pkg. instant vanilla pudding mix
4 cups angel food cake cubes
13-14 oz can crushed pineapple, drained
2 oz pkg. dessert topping mix (dream whip)
In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat.
Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top.
Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight. Serves 6.
~ * Speak kind words and you will hear kind echoes*~
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JULY 2010 RECIPES
Country Maple Turkey Breakfast Sausage Patties
See how easy it is to make your very own breakfast sausage at home! (See variation of recipe below).
Ingredients
2 lbs ground turkey
4 T maple syrup
2 T grill seasoning
2 T extra virgin olive oil (EVOO), plus additional for drizzling
Preparation
Pre-heat oven to 450ºF.
In a large bowl, combine the ground turkey, maple syrup and grill seasoning. Work the meat to combine all the ingredients then form patties 2-3-inches round.
Place a large skillet over medium high heat with EVOO. Brown patties in the skillet for 2-3 minutes on each side. Place the patties on a baking sheet, drizzle them lightly with oil, and finish baking them in the oven until they are golden brown and reach an internal temperature of 165ºF, about 5-6 minutes.
Variation with sausage spices:
Maple Turkey Breakfast Sausage Patties
The combination of the various spices makes these patties taste almost as good, if not better than regular bought sausage. Be sure to use regular ground turkey (not ground turkey breast, which is too lean so it doesn't have enough moisture).
Ingredients
1 lb regular ground turkey
2 T maple syrup
1 t salt
2 t sage
1 t fennel seed
1 t thyme
1 t black pepper
1/2 t white pepper
1/2 t cayenne
1/4 t garlic powder
1/8 t ground cloves
1/8 t nutmeg
1/8 t allspice
Instructions
Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.
If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.
Form into patties and cook as needed, freezing leftovers.
Don't overcook or they will dry out. Remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a more moist texture, add a splash of olive oil or an egg to the mixture just prior to cooking). Serves 4 – 6.
Hamburger Zucchini Casserole
□ 1 qt sliced zucchini squash
□ 1/2 lb hamburger
□ 1/2 c cooked rice
□ 1/2 c stewed tomatoes
□ 1 1/2 c Parmesan cheese
Steam zucchini with very little water in a covered saucepan until half cooked. Drain well and place in buttered casserole. Brown hamburger and cover squash after pouring off excess fat. Sprinkle cooked rice over squash and hamburger. Spread stewed tomatoes evenly over rice. Top with Parmesan cheese. Bake at 350 degrees for 15-20 minutes. Serves 4-6.
Easy Cocoa Cola chicken
1 cut-up chicken
1 can of Coca-Cola (not diet)
1 cup ketchup
Carefully put chicken pieces in an electric frying pan. Salt to taste. Combine
Coca-Cola and ketchup and pour over meat. Cook at 350 degrees for 1 hour or until done. This recipe can also be used with ribs.
Hot German Potato Salad
Ingredients
9 potatoes, peeled
6 slices bacon
3/4 c chopped onions
2 T all-purpose flour
2 T white sugar
2 t salt
1/2 t celery seed
1/8 t ground black pepper
3/4 c water
1/3 c distilled white vinegar
1/2 c chopped chives (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Sauté onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through. Sprinkle with chopped chives and serve.
15 Minute Black Bean Salad
Ingredients
1/2 c diced onion
2 medium cloves garlic, pressed
1 15 oz can black beans, drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
1/2 c diced red bell pepper
2 T pumpkin seeds, coarsely chopped
1/4 c chopped fresh cilantro
2 T extra virgin olive oil
3 T fresh lemon juice
salt and black pepper to taste
Directions
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile. Serves 4.
Boozy campfire cheese
This easy haute-camping treat makes a great midnight snack just as the fire is dying down. It’s pretty satisfying to sop up molten cheese with hunks of crusty bread while in the woods.
Ingredients
1 (7- to 8-ounce) wheel soft-ripened, bloomy-rind cheese, such as Camembert or Brie
1 tablespoon brandy
1 loaf crusty bread, such as pain au levain, baguette, or sourdough
Instructions
Unwrap cheese and set in the center of a large piece of heavy-duty aluminum foil, about 12 by 12 inches. Perforate cheese by pricking it a few times with a fork, then sprinkle liquor over the holes.
Close the foil by wrapping the sides up around the cheese and sealing it at the top. Place wheel in the embers of the campfire, at the edge of the fire where the logs are smouldering and covered with a layer of ashes (not in a direct flame). Cook, turning wheel occasionally with the tongs so all sides spend some time near the embers, until cheese is soft and melted, about 10 to 12 minutes.
Grilled Vegetables in foil
Who says a grill is just for meat?
Soy Ginger Vinaigrette
2 T vegetable oil
1/2 t sesame oil
1 T soy sauce
1/2 T garlic
1/2 T fresh ginger (or 1/2 teaspoon ground ginger)
1 t sea salt
Freshly ground pepper
Vegetables (about 8 cups total)
2 ribs celery cut in 1 inch pieces on diagonal
2 carrots cut in 1 inch pieces on diagonal
4 ounces fresh mushrooms, washed and trimmed, caps broken into pieces
1/2 red onion, peeled, cut in 5 pieces
1/2 red bell pepper, cut into 5 strips
1/2 head broccoli, tough stems peeled and cut into rounds, tops cut into florets
1/4 head red cabbage cut in small wedges
Instructions
Preheat grill. Whisk vinaigrette ingredients in a large bowl.
Wash and drain vegetables before slicing. Add vegetables to vinaigrette as sliced, tossing to coat. (Stop here if prepping in advance.)
Tear two foil sheets about 11x18. Divide vegetables between the sheets; fold to create packets and seal tightly. Place on grill rack for 20 – 25 minutes til vegetables are cooked but still tender crisp and colorful. Carefully open packets and serve immediately. Makes 5 cups.
Cherry Cream Cheese Pie
□ 1 can cherry pie filling
□ 1 (8 oz.) pkg. Philadelphia Cream Cheese, softened
□ 1 medium size Cool Whip
□ 1/2 to 3/4 c sugar (depending on your sweet tooth)
□ 1 graham cracker crust
Blend cream cheese and Cool Whip. Add sugar. Blend until creamy. Pour cream cheese mixture into graham cracker crust. Top with cherries. Chill overnight. Keep refrigerated.
Dump Dessert
□ 1 can strawberry pie filling
□ 1 small can crushed pineapple
□ 1 can Eagle Brand milk
□ 1 large carton Cool Whip
□ 1 c crushed nuts
Mix all ingredients together. Chill before serving.
JUNE 2010 RECIPES
Sausage and Potato Breakfast Casserole
May be prepared the night before and baked in the morning.
Ingredients
1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups milk (do not use low-fat or nonfat)
1 1-pound package frozen shredded hash brown potatoes
Chopped red peppers (optional)
1 1/4 cups grated sharp cheddar cheese
Directions
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve. Serves 6.
Gingersnap Meatballs
These sweet and tangy meatballs have caused many guests to ask – “What is that delicious flavor?” You can also increase the recipe and keep the meatballs warm in a slow cooker.
Ingredients
1 egg
1/2 cup finely crushed gingersnaps
1 teaspoon salt
1 1/2 pounds ground beef
1 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
Directions
In a large bowl, combine egg, cookie crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place 1 in. apart in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350 degrees F for 15-20 minutes or until no longer pink; drain.
In a large skillet, combine ketchup, brown sugar, mustard and ginger. Add meatballs. Simmer uncovered for 15-20 minutes or until heated through, gently stirring several times.
Tomato Vegetable Casserole
Ingredients
1 medium potato, peeled, cut into 1/2-in pieces
1 medium yam, peeled, cut into 1/2-in pieces
1 red bell pepper, seeded, cut into 1/2-in pieces
2 carrots, peeled, cut into 1/2-in pieces
5 tbsp olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-in thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-in thick slices
1/2 cup grated Parmesan cheese
2 tbsp dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat.
Sprinkle with salt and pepper and toss until coated.
Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion.
Drizzle with 2 tablespoons of oil.
Sprinkle with salt and pepper.
Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish.
Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired. Makes 6 servings.
Chicken Tomato and Asparagus Stir Fry
Just five basic ingredients make this a delicious, fresh, and simple stir-fry. Serve it over hot cooked rice.
Ingredients
1-1/2 cups chicken broth
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
1-1/2 pounds boneless, skinless chicken breasts, cut into 1" pieces
1 onion, finely chopped
1 bunch asparagus, cut into 1-1/2" lengths
1 pint cherry tomatoes
Preparation
In small bowl, combine chicken broth, cornstarch, salt, pepper, and thyme; mix and set aside. Prepare all ingredients.
Heat olive oil in large skillet or wok over medium-high heat. Add chicken; stir-fry until chicken is almost cooked, about 4 minutes. Remove to plate.
Add onion to skillet; stir-fry until crisp-tender, about 3-4 minutes. Add asparagus; stir-fry for 2-3 minutes until bright green.
Stir chicken broth mixture and add to skillet; bring to a boil. Return chicken to skillet. Stir-fry for 2-3 minutes or until chicken is thoroughly cooked and asparagus is crisp-tender. Add cherry tomatoes; stir-fry 1 minute until hot. Serve over hot cooked rice.
Lentil Pie
Even if you aren't yet familiar with lentils, do try out this delicious pie. You don't have to be a vegetarian to enjoy it! Lentils are not only tasty and inexpensive, they are also very nutritious.
Crust
2 1/2 oz margarine
2-3 cooked potatoes, mashed (about 250 g/9 oz)
3/4 cups wheat flour or substitute
1/2 tsp baking powder
1/2 tsp salt
Filling
1 1/4 cups dried green or red lentils
2 cups vegetable broth
2 tbsp vegetable oil
2 onions, chopped
2-3 garlic cloves, crushed
1 tsp coriander powder
1 tsp dried thyme
1 tsp dried basil
a sprinkle of lemon juice
(parsley optional)
salt and pepper to taste
Directions
Mix the soft margarine together with the potatoes with a fork, until smooth. Do not use a blender or food processor for this, or you will end up with unappealing glue-like goo.
Mix the dry ingredients together and combine them with the potato mash. Press the crust on the bottom and edges of a large round pie dish (diameter about 25-28 cm/10-11inch). Put the dish in the fridge while you prepare the filling.
Preheat the oven to 350F.
Cook the lentils in the vegetable broth until they are soft and slightly mushy. This will take about 15 minutes for red lentils and 30-40 minutes for green lentils. Add more liquid if it looks too dry.
Sauté the onion and garlic in oil on a frying pan until the onion is translucent. Mix the onion and garlic with the cooked lentils and add the spices. Mix well.
Spread the lentil mixture on top of the crust and bake in the oven for about 40 minutes. Serve warm or in room temperature.
Too Much Chocolate Cake
This cake is very chocolaty.
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
NOW GO AHEAD AND HAVE A GREAT DAY (unless you have other plans)
MAY 2010 RECIPES
One Dish Breakfast
1 can crescent rolls
1/2 lb. ground sausage
1 1/2 cups hash browns, thawed
3 eggs
1/2 c. grated cheddar cheese
Spread crescent rolls on cookie sheet. Seal all seams and curl up edges slightly. Pour over rolls the drained and cooked sausage, then uncooked hash browns, beaten eggs, and cheese. Season to taste. Bake in a 350 degree oven for 40 minutes.
Spinach Salad Supreme
A tangy topping completes this fresh spinach salad, garnished with hard-cooked egg and crumbled bacon.
Ingredients
1/4 cup vegetable oil
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon finely chopped green pepper
1 teaspoon minced fresh parsley
1 teaspoon ketchup
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
2 cups torn fresh spinach
1 hard-cooked egg, sliced
3 bacon strips, cooked and crumbled
Directions
In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide spinach between two serving bowls or plates; top with egg and bacon. Drizzle with dressing. Serve immediately. Serves 2.
Meatball Casserole
This simple recipe is very delicious and true comfort food.
Ingredients
18 oz. pkg. frozen meatballs, thawed
16 oz. pkg. frozen peppers and onions stir fry mixture, thawed
2 cups chunky pasta sauce
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Preparation
Preheat oven to 350 degrees. Combine meatballs, pepper and onion mixture and pasta sauce in 2 quart glass baking dish and stir well to combine. Top with cheeses. Bake at 350 degrees for 25-30 minutes or until casserole is bubbling and cheese is melted. Serves 6.
Cheese, Onion and Mushroom Sausages (Vegetarian)
Ingredients
1 medium sized brown onion, grated
1 clove of garlic, chopped finely
2 large flat mushrooms, chopped finely
1 cup of grated cheese
3 cups of soft crumbled whole meal bread
1/2 cup of fresh parsley, chopped finely
2 large eggs
1/2 cup of dry breadcrumbs to coat
Salt and pepper, to taste
Olive oil
Instructions
Heat the olive oil in a frying pan and sauté the grated onion and garlic and the chopped mushrooms over a medium heat until the onion is soft and the mushroom is cooked. Transfer to a bowl and add the grated cheese, soft breadcrumbs, parsley, salt and pepper.
Add one of the eggs and separate the other one. Add the yolk to the mixture and put the white onto a plate. Mix the sausage mixture well.
With wet hands shape the mixture into sausages. Dip them into the egg white and then roll them in the dry breadcrumbs.
Cook the sausages in a frying pan or BBQ plate in olive oil for about 5 minutes each side, or until browned and cooked right through.
Church Chicken Casserole
This is a favorite around my house. Sometimes we add peas. But nevertheless it is always a hit!
Ingredients
5 Boneless Chicken Breasts cubed and cooked
Salt and pepper to taste
1 C mayo
1 lemon (juice of)
1/2 t curry
1/2 can sliced water chestnuts
1 small jar chopped pimento drained 1/2 c white wine (optional but does add flavor!)
3 cans cream of chicken soup
1 can sliced mushrooms drained
1/2 c shredded cheddar cheese
Mix all ingredients in casserole dish. Top with cheese or toss some in
the casserole and then add a little more on top. Bake uncovered at 350*
for 25-30 minutes.
Can use a combination of cream of chicken and cream of mushroom soups or
even the new Campbell's Cream of Chicken and Mushroom soup! The cream of
chicken and mushroom soup really does enhance the taste.
No Bake Strawberry Cheesecake Dessert
Ingredients
Ready-made graham cracker crust
16 ounce package of cream cheese
1 cup icing sugar
1 package Dream Whip
1/2 cup cold milk
1 teaspoon vanilla
Instructions
Combine Dram Whip with ½ cup milk as per package instructions.
Blend in softened cream cheese, icing sugar and vanilla.
Pour into graham cracker crust. Chill in refrigerator for at least 4 hours.
Garnish top with fresh strawberries or a can of your favorite fruit pie filling.
Makes 6 servings.
April 2010 recipes
Lite Garden Omelet
Absolutely delicious!
Ingredients
1 egg
2 egg whites
1 tablespoon non-fat coffee creamer or skim milk
1 small shallot, diced fine
1/4 cup bell pepper, diced
1/4 cup baby portabella mushroom, sliced
1/4 cup fresh tomato, diced
1/4 cup shredded low-fat cheddar cheese
1/8 teaspoon onion powder
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh chives, chopped
2-3 drops Worcestershire sauce
1/8-1/4 teaspoon hot sauce (Red Hot or Tabasco ) (optional)
1/4 teaspoon minced garlic
1 pinch cajun seasoning (such as Emeril's Essence)
salt
pepper
non-stick butter-flavored cooking spray
Spray small skillet with non-stick spray.
Add shallots and garlic, cooking over medium-low heat for 2-3 minutes, adding a few drops of water as necessary to prevent sticking.
Season with salt and pepper; add bell peppers and sauté for a few more minutes before adding mushrooms and 1-2 tsp water, continuing to cook until vegetables are tender.
Remove from heat and drain any excess liquid.
Stir in tomatoes.
Beat together egg whites, yolk, creamer (or milk), and remaining seasonings (onion powder, thyme, chives, Worcestershire, hot sauce, and Cajun seasoning).
Generously coat a medium sized skillet with non-stick cooking spray; heat over low to medium-low heat. Pour in egg mixture. When egg is mostly set, sprinkle vegetables over surface; then sprinkle cheese on top of vegetables. As cheese begins to melt, fold omelet approximately 1/3 over towards center, and the remaining third on top of that.
Slide omelet onto serving plate. Garnish with a sprinkle of paprika if you desire. Serves 1.
Creamy Fruit Salad
Quick, easy and yummy. You have to try it!
2 medium apples , diced
1 lemon , juice of
1 (20 ounce) can pineapple tidbits , drained, juice reserved
2 cups sliced strawberries
2 cups grapes
1/4 cup pecans , chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix
1/2 cup water
Directions
Combine bananas, apples and lemon juice in large mixing bowl.
Toss until evenly coated.
Add pineapple, strawberries, grapes and pecans.
In small mixing bowl, combine pudding mix, water and pineapple juice with a wire whisk until smooth.
Add pudding mixture to fruit. Mix gently until thoroughly coated.
Refrigerate until ready to serve.
French Onion Soup
I wouldn’t say this soup equals the authentic soup, but it is pretty good.
Ingredients
1/4 cup butter or margarine
4 cups thinly sliced onions
2 cans (10.5 oz each) beef broth (bouillon)
3/4 cup Coca-Cola®
1 tsp salt
1/2 tsp vinegar
1/8 tsp pepper
Thick French bread slices
Grated Parmesan cheese
Melt butter in heavy saucepan; add onions and cook until golden; do not brown.
Add undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover; simmer 20-25 minutes. In a broiler, toast one side of the French bread slices. Turn, generously sprinkle with Parmesan cheese and toast until browned.
Ladle soup into deep bowls and top with toast, cheese side up. Makes about 6 cups or 4 servings.
*To reduce foam for accurate measurement, use Coca-Cola at room temperature and stir rapidly .
Stove Top Classic One-Dish Chicken Bake with Vegetables
Ingredients
1-2/3 cups hot water
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup Sour Cream
1-1/2 cups shredded Part-Skim Mozzarella Cheese
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
Garlic powder
Onion powder
Preparation
Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken in 3-qt. baking dish or13x9-inch baking dish. Sprinkle with garlic and onion powder. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing.
Bake 35 – 45 min. or until chicken is cooked through.
Layered Meat Potato Loaf w Roasted Tomatoes
This is a slightly different take on meatloaf, and when you prepare the tomatoes (their garlicky-olive oil taste make a very complementary combination) as well you've got an entire delicious meal. Warning: this is a recipe for people who don't mind using their hands.
Ingredients
500 g potatoes, peeled and diced
2 tablespoons milk
salt and pepper, to taste
2 tablespoons olive oil
1 onion, peeled and chopped
1 red chili pepper, chopped (deseeded or not, your choice)
1 clove garlic, peeled, and chopped
750 g minced beef or ground pork or ground veal (preferably equal parts of the three)
3/4 cup white breadcrumb
1/4 cup fresh basil, roughly chopped
1 egg, beaten
1/2 cup mozzarella cheese, grated
6-8 spinach leaves, washed, dried, stems and tough bits removed
2 tablespoons honey
Tomatoes
8 tomatoes (1 for each person being served)
4 cloves garlic, thinly sliced (1/2 clove for each tomato being prepared)
olive oil, for drizzling
salt, for sprinkling
Preheat oven to 200°C.
Potatoes
Boil potatoes till tender; drain.
Add milk and salt and pepper to taste; potatoes should still be pretty dry, but hold together enough to work with in a later step.
While the potatoes are boiling, add oil to a frying pan and sauté the onion, pepper, and garlic till tender, but not brown (about 3-5 minutes); take off heat and allow to cool.
In a large bowl, combine the onion mix, minced meat, breadcrumbs, basil and egg; add salt and pepper to taste and mix very well (use your hands).
Place half of the meat mixture in a baking dish, shaping it into a rather wide loaf with a flattened top (since you will be stacking the other ingredients above).
Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best).
Cover the potato layer with the spinach leaves.
Cover the spinach with the mozzarella, again making a level layer.
Cover this with the remaining potatoes, once again levelling.
Finish off with the remaining meat, moulding and shaping it to not only cover the top, but down the sides as needed to keep the stacks together.
Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes. Allow to rest 5 minutes before slicing.
Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally. Remove the pips and juices with your fingers.
Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking).
After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet.
Place the garlic slivers in the tomato cavities (at least two per cavity) and drizzle with olive oil (to taste, but recommend about 1/2 tsp per tomato).
At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes).
Buckwheat & Mushroom Casserole
Ingredients
2 c. buckwheat
10 oz. can sliced mushrooms
|1 c. stewed tomatoes
3 1/2 c. vegetable broth or water
2 cloves garlic, chopped
1 medium onion, chopped
1/3 c. oil
Salt & pepper to taste
Directions
Sauté onion in oil in a large pan. Add mushrooms and garlic. Stir in dry buckwheat and seasonings. Add broth or water and tomatoes. Mix well. Pour into a large greased casserole dish. Bake until browned in a 325F oven.
Tex Mex Veggie Bake
Ingredients:
1 15 oz can niblet corn, drained
1 15 oz can black beans, drained
1 6 oz jar sliced pimentos
2 jalapenos, seeded and chopped
1 tblsp chives, chopped
1/4 cup fresh lime juice
1/2 tsp grated lime zest
1/2 cup mayonnaise
1/2 cup sour cream
1 package vegetable soup mix
2 tblsp Southwest seasoning (recipe follows)
1/2 tsp black pepper
1/4 cup sliced black olives
1 1/2 cups shredded sharp cheddar cheese
Directions:
Preheat oven to 375 degrees. Mix together first eleven ingredients. Stir in 1 cup cheese and pepper to taste. Pour into greased baking dish. Top with remaining cheese and black olives. Bake for 35 minutes until cheese is melted and bubbly in center. Servings: 8
Emeril's Southwest Seasoning Mix
2 tblsp chili powder
2 tblsp paprika
1 tblsp ground coriander
1 tblsp garlic powder
1 tblsp salt
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp crushed red pepper
1 tsp black pepper
1 tsp dried oregano
Combine and store in an airtight jar or container.
Easy Angel Dessert
Ingredients
1 angel food cake, already baked
1 (8 oz) pkg. cream cheese
1 tsp vanilla
1cup icing sugar
1 (16 oz) carton Cool Whip
1 (30 oz) can cherry pie filling
Tear cake and put pieces into the bottom of a 9"x13" pan. Beat cream cheese, sugar and vanilla. Fold in Cool Whip. Spread over cake. Top with cherry pie filling. Chill overnight.
Ingredients
2 cups flour
1 1/2 cups sugar
4 tsp baking powder
1/2 tsp salt
2 tsp vanilla
1 cup milk
4 tbsp (1/4 cup) melted margarine
Mix all ingredients together. Pour batter into 9 x 13" pan. Mix up one of the following sauces and carefully pour over batter. (...so it doesn't splatter all over; the sauce liquid will start out sitting on top of the cake batter and will end up, after baking at 350 degrees for 35-40 minutes, with a thick sauce on the bottom with the cake floating on top of it! Wait 20 to 30 minutes before serving.
Butterscotch:
1 1/2 cups brown sugar
3 cups hot water
4 Tbsp. (1/4 cup) melted margarine
Orange:
1 cup sugar
1/4 tsp salt
3 cups orange juice
1/4 t. lemon rind (opt'l)
Chocolate:
1 1/2 cups brown sugar
1/3 cup chocolate Quik
3 cups hot water
March 2010 recipes
Ingredients
4 large eggs
1 large potato – cooked and mashed
1 squeeze lemon juice
1 tablespoon chives -- chopped
salt and pepper
1 tablespoon butter
Separate the eggs and beat the yolks and add to the mashed potato mixing thoroughly; add lemon juice, chives, salt and pepper.
Melt the butter in an omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once. Serves 2.
Beef & Irish Stout Stew
This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
Ingredients
2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (e.g., Guinness)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley. Serves 6.
Irish Whiskey Soda Bread
Ingredients
4 c Flour, all purpose
1 tsp Salt
1 tsp Baking Soda
1/4 c Butter, chilled
1 c Raisins or currants (option)
1/2 c Honey, liquid
1/4 c Irish Whisky or buttermilk
Glaze
2 tsp Irish Whisky
2 tsp milk
Preparation – Bread
In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.
Glaze Topping
In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. 8 servings.
Irish Jig Dessert
Ingredients
2 tablespoons sugar
2 tablespoons whiskey
2 cups heavy whipping cream
1 teaspoon confectioner's sugar
1 cup coconut macaroons
1/2 teaspoon vanilla extract
Preparation
Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.
Bailey's Irish Cream Bars
1 box Duncan Hines Moist Deluxe yellow cake mix
3 eggs
2/3 cup Bailey's Irish Cream
1/3 cup oil
Few drops green food coloring
1 (12 ounce) package semisweet chocolate chips
¼ cup Bailey's Irish Cream
Preheat oven to 350 degrees F. Have ready a 15 x 10 x 1-inch jellyroll pan.
Mix cake mix with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for swirling (tint this batter green). Pour remaining cake batter into prepared pan.
In a small bowl, blend reserved, tinted batter, chocolate chips, and remaining 1/4 cup Irish Cream. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to marbleize. Bake for 25 to 30 minutes. Cool and cut into 30 bars.
Irish Coffee
Ingredients
1 stemmed grog glass
Very hot strong black coffee
1 tablespoon whipped cream
2 – 3 teaspoons sugar
Preparation
Heat glass and pour sugar into glass. Fill the glass with very hot black coffee in which the sugar has been dissolved. Float the cream on top.
Tip: Turn the teaspoon upside down and hold against rim inside the glass. Pour the cream slowly over spoon. The secret lies in the combination of the piping hot coffee with the cold soothing cream on top.
Vegetarian St. Patrick’s Day recipes
Potato Griddle Cakes
Ingredients
8oz raw potatoes
8oz potatoes, cooked and mashed
8oz plain flour
salt and pepper to taste
1 egg or 1 tsp bicarbonate of soda
2oz butter or margarine, melted
a little milk if necessary
Method
Peel and grate the raw potatoes and mix with the cooked, mashed potatoes. Stir in the flour (with the bicarbonate of soda if using) and season well with salt and pepper.
Beat the egg (if using) and add to the potatoes with the melted fat and enough milk to make a batter of dropping consistency.
Grease and heat a griddle or heavy frying pan and drop tablespoons of the mixture onto the hot surface, cooking until crispy and golden on both sides. You will need to do this in batches.
Serve with apple sauce or as part of a Vegetarian Ulster Fry (veggie 'bacon', veggie 'sausages', fried eggs and fried bread).
Irish Apple Mash
Though the combination of apples and potatoes may seem odd at first, this simple recipe for apple mash is surprisingly flavorful and sure to please.
Ingredients
4 potatoes peeled and chopped
2 apples, chopped into small pieces
water
1/2 tsp salt
1/4 cup vegan margarine
1/4 tsp nutmeg
1 tbsp sugar
Preparation
Place the potatoes and apples in a large pot and cover with water. Add salt to the water. Cover and boil for approximately 20 minutes. Drain the water.
Add remaining ingredients and mash until the potatoes are smooth. Enjoy!
Stuffed Peppers
Ingredients
6 large sweet peppers
2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
1/3 cup canned red beans, rinsed and drained
1/3 cup canned black beans, rinsed and drained
3/4 cup cubed Monterey Jack cheese
1 can (4-1/4 ounces) chopped ripe olives
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided
Directions
Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Apple Barley Pudding
Ingredients
1 qt water
4 tbsp pearl barley
1 1/2 lbs apples cored, peeled, sliced
3 tbsp sugar
1 cup of heavy cream
1 tbsp lemon juice
Directions
Boil the barley in water and then add the apples and cook until both begin to soften.
Drain and then blend the mixture in a blender; add sugar and lemon. Bring to a boil again. Cool
and then chill. To serve, add a dollop of cream on top and a dash of cinnamon if desired.
February 2010
Meal suggestions for Valentine’s Day
Strawberry Salad
This is a delightful and unusual strawberry salad. Pepper and vinegar enhance the sweetness of fresh berries. You will absolutely love it. An amazing taste treat for four.
Ingredients
1 1/2 pounds fresh strawberries, rinsed and sliced
2 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Directions
In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes.
In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 4 serving bowls and serve. Enjoy.
Serve with an Asian inspired rice and roasted asparagus.
Beef Medallion and Mushrooms in Red Wine Sauce
This is a relatively easy recipe to prepare that is sure to impress. The key is to make sure to remove the beef from the pan early enough so as to not overcook it. If necessary, you can prepare the sauce ahead of time, and reheat it after cooking the beef.
Ingredients
1 10 -12 oz beef tenderloin
Coarse salt and pepper
2-3 tablespoons butter
1-2 large shallots (about 1/3 cup), minced
3/4 cup sliced mushrooms
1/2 tablespoon sugar
1/2 tablespoon red wine vinegar
2 large garlic cloves, minced
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 tablespoon flour
3/4 cup beef broth
3/4 cup good quality dry red wine
Preparation
Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick. Season with the salt and pepper.
In a medium skillet, melt a tablespoon of butter over med-high heat. Add the beef, in batches if necessary, and sauté until outside is brown but inside is still very pink, about 2 minutes on each side.
Add remaining butter to skillet, and when melted, add mushrooms and shallots. Sauté until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer. Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed. Add broth and wine, and bring to a boil. Cook until liquid is thickened and reduced to about 1/2 cup.
Return beef to the pan, and heat through, about 1 minute. Arrange beef on plate and spoon sauce and mushrooms over.
Fruit Topped Skillet Chicken
4 boneless skinless chicken breast halves
1 1/2 T. canola oil
1/3 cup flour
1/2 tsp. poultry seasoning
grated zest from 1 medium orange
1/3 cup chopped dried apricots
1/4 cup dried cherries or cherry flavored dried cranberries
1/3 cup frozen orange juice concentrate, thawed
1 cup chicken broth
1 T. cornstarch
1/4 cup water
1 T. minced fresh parsley
1/2 cup mandarin oranges, drained
Preparation
Combine flour and poultry seasoning in a plastic bag. Heat oil in a large skillet over medium heat Shake chicken breast halves in flour mixture, one at a time. Place chicken in skillet. Add orange zest. Cook chicken over medium heat, turning once, about 5 minutes per side or until lightly browned on each side. Add chopped dried apricots, dried cherries or cranberries, orange juice concentrate and broth. Cover and cook at medium-low heat for 20 minutes, turning chicken one time Remove chicken to a serving platter, Combine cornstarch and 1/4 cup water in a cup. Stir into mixture in skillet and boil for a minute or two until thickened. Sprinkle parsley over chicken. Garnish with mandarin orange sections. Pour sauce over top and serve.
Cheese Mashed Potatoes Casserole
Deluxe mashed potatoes, with cream cheese, sour cream, butter, Cheddar, and seasonings.
Ingredients
8 to 12 medium baking potatoes, (about 3 to 4 lbs)
8 ounces cream cheese, softened
8 ounces sour cream
6 to 8 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 to 1 cup shredded Cheddar cheese
Preparation
Peel and quarter potatoes. In a large saucepan, cook potatoes in enough water to cover for 20 to 25 minutes or until tender. Drain off liquid. In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper. Beat the mixture with an electric mixer till fluffy. Turn mixture into a buttered 2-quart casserole or baking dish. Top with the shredded Cheddar cheese.
Cover and bake in 350° oven for 45 minutes. Uncover and bake for 15 minutes longer.
Serves 8 to 10.
Cherry-Glazed Carrots
Cooked carrots are lightly spiced and glazed.
Ingredients
1 pound carrots, peeled and sliced or 1 lb. whole baby carrots
1/2 cup dried tart cherries
3 T maple syrup
2 T margarine
1/2 tsp ground nutmeg
1/4 tsp ground ginger
Preparation
In a covered, two-quart saucepan, cook the carrots in water for about 10 to 12 minutes or until tender. Drain well. Add the dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots. Cook stirring occasionally over medium heat, until the mixture is hot and bubbly. Transfer to a bowl and serve. This recipe makes 6 (1/2 cup) servings.
Bananas Foster II
It’s hard to believe that something as simple as this elegant dessert can taste so heavenly!
Ingredients
21/4 – 1/2 cup butter
1 cup brown sugar
1/2 teaspoon ground cinnamon
4 bananas
1 tablespoon lemon juice
1/4 cup dark rum
¼ cup banana liqueur
Directions
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
Champagne Fruit Jellies
Serve this is an ideal light dessert after a filling meal.
Ingredients
1 1/2 cups fresh raspberries
1 cup sliced strawberries
1 cup fresh blackberries
1 1/2 cups water
1 1/2 cups sugar
1 peach, sliced (skin on)
1 strip lemon peel (yellow part only)
3 cups chilled Champagne or sparkling wine
3 tablespoons gelatin powder
fresh peach slices and mint, for garnish
Directions
Prepare 8 Champagne flutes with fruit. Arrange raspberries, strawberries and blackberries in each flute.
Bring water and sugar up to a simmer. Once sugar has dissolved, add sliced peach and lemon zest and simmer for 3 minutes. Remove peach, peeling off skin if it comes off easily and place a slice in each flute.
Pour 1/2 cup of champagne over gelatin to soften for a minute. Stir softened gelatin into warm sugar syrup and return to heat to dissolve. Allow to cool to room temperature. Stir in remaining Champagne. While still bubbly, ladle Champagne mixture slowly over fruits, stopping at top of fruits. Chill flutes until jelly is almost set, then top with remaining Champagne mixture. Chill for at least 3 hours before serving.
Garnish each flute with a slice of peach and a sprig of mint. Serves 8.
Note: If you like, garnish the jellies with a dollop of sweetened whipped cream and a few pureed raspberries
Vegetarian Valentine Recipes
Roasted Artichoke with Chipotle Aioli
For this appetizer, the sweet tangy richness of the artichoke is complimented by the smoky flavor of the chipotle aioli dip.
Ingredients
1 large artichoke
2 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1 1/2 cups water
3/4 cup regular or vegan mayonnaise
1/2 tsp hot sauce (optional)
1/4 cup enchilada sauce
juice of one lime (about 2 tbsp)
dash cayenne (optional)
1/2 tsp chipotle powder
Preparation
In a medium sized pot, place artichoke in water and bring water to a boil. Cover, reduce heat slightly and allow to steam for 15 minutes. Remove artichoke from pot, place in baking pan and drizzle with olive oil, garlic and salt. Bake artichoke in 400 degree oven for 30-40 minutes, until soft. Meanwhile, blend together mayonnaise, hot sauce, enchilada sauce, lime, cayenne and chipotle until well mixed. When artichoke is done cooking, allow to cool slightly. To eat, pull leaves from the artichoke, dip in chipotle sauce and enjoy!
Stuffed Peppers with White Wine Risotto
A generous amount of white wine makes this aromatic entree festive enough for any special occasion.
Ingredients
4-6 red bell peppers
2 tbsp olive oil + 1/4 cup
1/2 tsp salt
1/2 tsp garlic powder
3 scallions
4 cloves garlic
3 cups vegetable broth
1 cup white wine, separated + 1 tbsp
1 cup Arborio rice
1/2 cup sun-dried tomatoes (re-hydrate if necessary)
1 Portobello mushroom, halved and sliced
1 tbsp margarine
parmesan cheese (vegan or dairy, optional)
Preparation
Slice tops off of peppers and scoop out seeds. Place in baking tray. Drizzle with 2 tbsp olive oil, garlic and salt and bake at 350 degrees for 15-20 minutes, or until just barely tender.
Meanwhile, heat vegetable broth and 1/2 cup wine over low heat til hot, just before simmering. In a separate large skillet, sauté scallions, garlic cloves in 1/4 cup olive oil. Add rice and mushrooms until rice is toasted, but not burnt, stirring frequently. Add 1/2 cup white wine and simmer one more minute. Add 1/2 cup of the broth and wine mixture to rice. Allow to cook until the liquid is almost absorbed. Continue adding broth mixture 1/2 cup at a time until rice is cooked, about 30 minutes.
Add 1 tbsp margarine and 1 tbsp wine just before done cooking.
Stuff into peppers. Sprinkle the stuffed peppers with parmesan, if desired, and bake 10 more minutes.
Fruity Sangria
This flavorful chilled sangria is the perfect complement to a romantic dinner.
Ingredients
1/4 cup Grand Marnier
2 tangerines or oranges, cut into segments
1 lemon, sliced
1 lime, sliced
1 apple, sliced
1 tbsp sugar
1/2 cup orange juice
1 bottle red wine, your choice
Preparation
Mix all the ingredients together and allow to sit in fridge at least 2 hours, preferably overnight. Strain, if desired, and serve over ice.
Fruity
This sweet champagne sorbet can be served in wine or martini glasses and topped with fresh fruit for a romantic and lovely dessert.
Ingredients
2/3 cup water
2/3 cup sugar
2 cups champagne
2 tbsp corn syrup
1 1/2 cups pureed strawberries, fresh or frozen
Preparation
Freeze champagne for 20 minutes. Simmer the sugar and water together in a large saucepan until sugar is dissolved and mixture thickens. Allow to cool completely. Add champagne, strawberries and corn syrup to sugar mixture, mixing well. Freeze in a plastic container, for 4-6 hours. Remove from freezer and process with blender or food processor. Refreeze until firm. Serve in martini or wine glasses and enjoy!
January 2010 recipes
Sausage Breakfast/Brunch Casserole
Ingredients
1 lb of Italian pork sausage, (then cooked, drained, crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)
Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.
Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.
3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
Serves 6-8.
Tomato Chicken
This dish is not for the calorie-conscious. It's rich and cheesy and full of flavour. This Italian favourite is worth the splurge.
Ingredients
3 skinless chicken breast fillets
2 eggs
1 cup dried breadcrumbs
1 cup Parmesan cheese grated
1 teaspoon garlic powder
2 tablespoons chunky spaghetti sauce
2 cups Monterey Jack Cheese, grated
Method :
Cut fillets in half lengthwise. Beat eggs and set aside. Combine breadcrumbs, Parmesan cheese and garlic powder. Mix well. Dip fillets into egg and coat with breadcrumb mixture.
Heat oil in a large skillet and cook the chicken in a single layer until it's golden brown and tender. This should take about 8 minutes per side. Pour spaghetti sauce into skillet and sprinkle grated cheese over the top. Cover tightly and heat until sauce bubbles and the cheese is melted.
Easy Pleasing Meatloaves
Ingredients
2 lb ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Pork
1 cup water
2 eggs, lightly beaten
1/2 cup Kraft Original Barbecue Sauce, divided
Preheat oven to 400°F. Mix meat, stuffing mix, water, eggs and ¼ cup of the barbecue sauce.
Shape meat mixture into four oval loaves. Place, side-by-side in foil-lined shallow baking pan. Top with the remaining 1/4 cup barbecue sauce.
Bake 30 min or until cooked through (160°F). Cut each meat loaf in half to serve.
Cauliflower Fritters
Serve these fritters with chutney or salsa for an easy meatless meal. Sour cream is also a nice addition.
1 cauliflower (about 2 lb) washed and broken into florets, about 11/2 inch each.
1 tablespoon plus 1/2 teaspoon salt
3 large eggs, beaten to blend
2 cloves garlic, minced
1/2 teaspoon hot sauce, such as Tabasco
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika
1/4 teaspoon pepper
About 2 teaspoons olive oil
1 tablespoon chopped parsley (optional)
Sour cream, salsa, or chutney (optional)
Preheat oven to 200 degrees. Pour about 4 quarts of water into a 6- to 8-quart pan; bring to a boil over high heat. Add cauliflower and 1 tablespoon salt; cover, reduce heat, and simmer until cauliflower is soft enough to mash, 10 to 12 minutes. Drain.
Put cauliflower in a large bowl, and mash with a fork. Let cool until no longer steaming. Stir in eggs, garlic, and hot sauce, then mix in flour, baking powder, paprika, pepper, and remaining 1/2 teaspoon salt.
Pour 1 teaspoon olive oil into an 8 to 10-inch frying pan over medium-high heat. Working in batches, drop cauliflower mixture in heaping tablespoons into pan and cook, turning once, until fritters are golden brown on both sides, about 6 to 8 minutes per batch. Transfer to baking sheet and keep warm in oven while cooking the remaining fritters. Add more oil as needed between batches. Garnish with chopped parsley and sour cream, salsa, or chutney as desired. Makes 4 servings.
Puree of White Beans with Garlic & Herbs
1 can white beans (recipe says garbanzo beans or black beans can also be used)
20 leaves fresh basil
1 1/2 T fresh lemon juice
1/4 cup *Tahini paste (or less, if you're not sure how much you like tahini)
2 tsp. minced garlic (or more)
salt and fresh ground black pepper to taste
2 T olive oil (plus more for drizzling on top if desired)
chopped parsley for garnish, optional (could also garnish with other herbs)
Empty the can of white beans into a colander placed in the sink, rinse well with cold water and let drain at least 5 minutes.
While beans are draining, wash basil leaves, spin dry in salad spinner or dry with paper towels, then put basil in the food processor and pulse until roughly chopped.
Add beans, lemon juice, tahini paste, and minced garlic and process until beans are well pureed, about 1 minute. When mixture is well-pureed, add olive oil through the feed tube, 1 T at a time. Taste mixture to see if you want more lemon juice, then season with salt and fresh ground black pepper. Garnish with fresh herbs if desired, and serve with pita bread, crudités, or crackers. Makes about 2 cups.
* Tahini paste is made from ground sesame seeds
Apple Glazed Carrots
1 cup Apple Nestle® Juicy Juice® All Natural 100% Juice
1 1/2 teaspoons cornstarch
1 pound baby carrots
1 tablespoon butter or margarine
1 teaspoon honey
1/4 teaspoon salt
Combine Juicy Juice and cornstarch in small bowl; mix until smooth.
Cook carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan; add butter, honey and salt. Add Juicy Juice mixture; cook over low heat, stirring occasionally, for 5 minutes or until glaze is thickened. Makes 4 servings.
Easy Apple Dessert
1 can apple pie filling
1 tsp cinnamon
1 tsp lemon juice
4 Kellogg's brown sugar and cinnamon frosted pop tarts, crumbled
3 tbsp melted butter
Mix apples, cinnamon and lemon juice. Put into flat casserole that has been sprayed with Pam. Pour melted butter over crumbled pop tarts and mix well. Sprinkle over apple mixture. Bake at 325 degrees until hot and slightly browned. Serve warm with Cool Whip. Note: Can microwave 6 minutes on high.
Easy Cherry Dessert
1 white Betty Crocker cake mix
1 can cherry pie filling (or strawberry pie filling)
1 (12 oz) container Cool Whip
Grease a 9x13 inch cake pan. Bake cake as directed using 3 whole eggs. Cool cake completely. Spread pie filling on top of cake. Spread Cool Whip on top of pie filling. Put in refrigerator and serve cold.
December 2009 recipes.
Maple french Toast and Bacon Cupcakes
This recipe is awesome – be sure to try it!
Ingredients
For the Cupcakes
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
For the Frosting
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)
Directions
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not over mix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
Coca-Cola Basted Turkey Breast
Who knew that Coca-Cola could make the most wonderful turkey breast? Take a walk on the wild side and try this!
Ingredients
1 turkey breast, fresh or frozen
1 can Coca-Cola
Directions
Put the turkey breast in a roasting pan or dutch oven.
Pour half the can of Coca-Cola over the turkey.
Roast in 325 degree oven, basting often, add more coke if necessary.
When the temperature of the turkey breast reaches 195 degrees on a meat thermometer, or when the turkey timer pops up, the turkey is done.
Use the pan drippings to make wonderful gravy!
This can also be made in a crock pot but the skin won't be as crispy.
Unstuffing Side Dish
With sausage, mushrooms, celery and the perfect blend of seasonings, this moist dressing is irresistible. Since it bakes separately from the turkey, it’s called ‘unstuffing’.
Ingredients
1/2 pound bulk Italian sausage
1/4 cup butter or margarine
1/2 pound fresh mushrooms, sliced
3/4 cup chopped celery
1 medium onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups unseasoned stuffing croutons or dry bread cubes
2 1/2 cups chicken broth
Directions
In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; sauté 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. transfer to a large bowl; add croutons and enough broth to moisten. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 10 minutes more.
Potatoes Grand Mere
As this incredible recipe is quite perfect, and such a special, rich dish I only serve it at Easter or Christmas dinner.
Ingredients
8 potatoes, peeled and cut into 1/8" slices salt and white pepper to taste
2-1/2 cups heavy whipping cream
3 Tbsp. Dijon mustard
3 garlic cloves, minced
3 Tbsp. butter
1/3 cup grated Parmesan cheese
Preparation:
Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes.
Cover and bake at 350 degrees for 1 hour. Remove cover and evenly top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 8-10
Special Green Beans
Green and wax beans combine in this simple yet elegant recipe for a delicious vegetable side dish.
Ingredients
2 cups fresh or frozen green beans, trimmed
2 cups fresh or frozen yellow wax beans, trimmed
1/4 cup chopped onion
1/4 cup butter
3 Tbsp. pine nuts or cashews, toasted
1/2 tsp. dried tarragon leaves
1/2 tsp. salt
dash pepper
Preparation
Place green and yellow beans in heavy saucepan and add water to cover. Bring to a boil over high heat, reduce heat to medium and cook for 8-10 minutes until beans are tender if fresh, according to package directions if frozen.
Drain well in colander. Add all remaining ingredients to beans and cook over medium heat for 1-2 minutes to melt butter and blend flavours, stirring constantly. Serves 8
Roasted Maple Bourbon Glazed Carrots and Parsnips
3 pound carrots cut diagonally into 1-inch pieces
2 pound parsnips cut diagonally into 1-inch pieces
2 tablespoon extra-virgin olive oil
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup bourbon whiskey
1/4 cup maple syrup.
Directions
Preheat oven to 450 degrees F. If any carrots or parsnips are very large, cut pieces lengthwise in half or into quarters for even cooking. In large bowl, toss carrots and parsnips with oil, salt, and pepper until well coated; transfer to two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets.
Roast vegetables on 2 oven racks 45 to 50 minutes or until tender and lightly browned, stirring once and rotating pans between upper and lower racks halfway through roasting. If not completing recipe right away, cool vegetables completely in pans on wire racks; transfer vegetables to large self-sealing plastic bag. Refrigerate up to 1 day.
About 10 minutes before serving, in large microwave-safe serving bowl, heat bourbon and maple syrup in microwave oven on High 4 to 5 minutes or until mixture is very thick, stirring occasionally. Add vegetables to bourbon mixture and stir until well coated. Heat vegetable mixture on High 1 to 3 minutes or just until hot, stirring once.
Ingredients
1-1/2 cups seedless raisins
1-1/2 cups water
3 tablespoons whiskey
1/2 cup butter
1 cup sugar
3 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup nuts, chopped
Preparation
Combine raisins and water in a saucepan. Bring to a boil and cook for 20 minutes on medium heat, stirring occasionally.
Cool and add whiskey. Let stand overnight.
Instructions
Cream butter with sugar, beating until fluffy.
Add egg yolks one at a time, beating well after each addition.
Sift together flour, baking powder, baking soda, and salt.
Drain liquid from raisins into a 1-cup measure. If there is not enough liquid to make a cup fill the rest with more whiskey.
To creamed mixture blend in dry ingredients and liquid, alternately, a third of each at a time blending well after each addition.
Stir in nuts, vanilla and raisins.
Beat egg whites until stiff.
Fold into batter.
Pour into two 9-inch cake pans.
Bake at 350° for 25 minutes.
Cool and frost (optional)
Butter Cream Frosting
Ingredients
1/2 cup soft butter or margarine
1 box powdered sugar
1 cup chopped walnuts or pecans
1 teaspoon vanilla
3 to 5 tablespoons whiskey
Instructions
Cream butter with powdered sugar until light and fluffy.
Add the rest of the ingredients and beat until spreading consistency.
Frosts two 9-inch layer cakes.
Mountain Apple Cobbler
A surprising ingredient is used in making this classic southern dessert. Serve with a scoop of vanilla ice cream.
Ingredients
2 (8 ounce) cans refrigerated crescent rolls
2 large Granny Smith apples - peeled, cored, and cut into 8 wedges each
1 cup butter, melted
1 1/2 cups white sugar
1 tablespoon ground cinnamon
1 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda such as Mountain Dew®
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.
Have the Merriest Christmas ever and all the best in the New Year - 2010!
For all the readers out there, I’d like to recommend an interesting book that I just finished reading. It’s called - The Keepers of Mon by George H. Leger, a
The Keepers of Mon, is a debut novel of suspense, love, passion and intrigue; stimulating the emotions and senses. When a new form of life with powerful spiritual properties is inadvertently discovered at the bottom of the Atlantic Ocean, the world of industry and commerce is eager to use it for their own ends, but unknown to them another interested party is intent on preventing this from occurring.
It reveals how an oil conglomerate contaminates our water. The book may be purchased at McNally Robinson or directly from the author's website at
http://thekeepersofmon.webs.com/contactandordering.htm
You can even request a personalized signed copy if you wish to purchase it for someone else as a gift.
November 2009 recipes
Make-Ahead Breakfast or Brunch Casserole
Ingredients
8 slices bacon, fried until crisp & crumbled
8 hash brown potato patties, fried crisp
1/2 cup chopped onions
2-8 ounce cans of sliced mushrooms or 12 ounces fresh mushrooms
3 cups cubed medium or sharp cheddar cheese (1/2" chunks)
3 cups cubed smoked ham (1/2" chunks)
6 eggs, beaten
1/2 cup milk
Instructions
Spray 9 x 13 inch baking dish with non-stick cooking spray.
Spread the crisp fried hash brown patties on the bottom of the pan.
Layer the fried bacon, onions, mushrooms, cheddar cheese, and ham evenly over the hash browns.
Beat the egg and milk together. Pour over all ingredients in the baking dish.
Cover with aluminum foil and place in the refrigerator overnight.
Preheat your oven to 350 degrees. Bake covered with foil, for 45 minutes, then remove the foil and bake 25 additional minutes.
Let stand 5-10 minutes before serving. Makes 9-12 servings.
Cider Glazed Roasted Root Vegetable Stew
This is a hearty stew full of flavour. Roasting the vegetables creates an extra depth of flavor. Low-fat and nutritious are added bonuses to this very delicious meal.
Ingredients:
1 cup Yukon potatoes, peeled and diced into 1/2 inch cubes
1 cup parsnips, peeled and sliced 1/2 inch thick
1 cup carrots, peeled and sliced 1/2 inch thick
1 large leek, cleaned thoroughly and sliced thinly into half-moons
1 cup sweet potatoes, peeled and diced into 1/2 inch cubes
1 cup rutabagas, peeled and diced into 1/2 inch cubes
1 head of garlic
1 cup apple cider
3 tablespoon vegetable oil
2 tablespoons butter, unsalted
4 cups vegetable or chicken stock, or water
2 bay leaves
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped sage
Salt and Pepper, to taste
Preparation:
Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast.
In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes.
In a large, heavy pot, melt the butter. Add the leeks and sauté for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half.
Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes.
Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew.
Season stew with salt and pepper. Serve hot with your favourite bread or buns.
Crustless Zucchini Quiche
This is the best of all the quiche recipes I've ever tried. It couldn't be easier, since there is no crust to worry about, it always turns out, and it's delicious. If you want, you can make it ahead of time and reheat it. It even tastes good cold. For a completely different quiche, try using Swiss cheese and dill instead of Cheddar and basil. Try experimenting with different vegetables too.
Preheat oven to 375F.
1 medium zucchini, cut into one inch cubes
2 cups cottage cheese
3 eggs, beaten
1 cup Cheddar cheese, cubed
3 tbsp melted butter
3 tbsp flour
1 clove garlic
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
Grease a pie plate.
In a bowl, combine all of the ingredients. Mix well.
Pour into the pie plate.
Bake for at least 1 hour, until a knife inserted in the middle comes out clean.
Bruschetta Chicken Bake
1 can (19 fl oz) stewed tomatoes, undrained
1 pkg (120 g) stove top stuffing mix for chicken
2 cloves garlic, minced
11/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 cup Mozzarella shredded cheese
Heat oven to 400F
Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
Layer the chicken, basil and cheese in 13x9 inch baking dish.
Top with stuffing. Bake 30 min or until chicken is done.
Amazing cake
1 box chocolate cake mix
1 pkg instant choc pudding
1 cup sour cream
1/2 cup oil
1/3 milk
1/4 cup warm water
4 eggs
1 package mini semi sweet choc chips
Preheat oven to 350F.
Mix the whole lot together minus the chips. Add the chips at the last. Put into a bundt cake pan. Bake 50 minutes or until a toothpick or skewer comes out clean.
Allow to cool and drizzle chocolate ganache over it. Recipe follows.
Chocolate Ganache
9 ounces bittersweet chocolate, chopped
1 cup whipping cream
1 tablespoon dark rum (optional)
Directions
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour it over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, and then whip with a whisk until light and fluffy.
You can decorate with a ring of sliced strawberries around the base of the cake with chocolate ganache drizzle and then white chocolate drizzle.
Berry Cheesecake Parfaits
1 (8 ounce) package cream cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package Jello Vanilla Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping, divided
24 Nilla Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries
Directions
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup Cool Whip. Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining Cool Whip.
OCTOBER 2009
Thanksgiving Recipes - October 2009
Canadian Thanksgiving traces its roots to an old European farming custom: farmers would band together to toast a plentiful harvest. The first known Thanksgiving celebration on Canadian shores was in 1578. A European explorer named Martin Frobisher, who enjoyed an impromptu harvest feast upon reaching Newfoundland , hosted it. Frobisher famously gave thanks not only for the delicious feast he was enjoying, but also for his crew's good fortune at having avoided the many dangers at sea. Canada 's Thanksgiving traditions are also attributed to the many Loyalists who moved north -- the Americans who remained faithful to England during the Revolutionary War. These settlers brought many of their American Thanksgiving customs that were adopted into the Canadian holiday.
Easy Dilly Rolls
These rolls are delicious and have the flavor and texture of Dill Casserole Bread but are baked as individual dinner rolls.
Ingredients3/4 cup small curd cottage cheese
2 T butter
1/3 cup water
1/4 cup finely minced onion
1 tsp dill seed
2-1/4 cups flour, divided
2 T sugar
1 package active dry yeast
1/2 tsp salt
1 egg
In food processor, process cottage cheese until smooth. Combine in small saucepan with butter, and water. Heat over low heat until butter melts, stirring frequently. Stir in onion and dill seed. Set aside to cool for 15 minutes.
In large bowl, combine 1-1/4 cups flour, sugar, yeast, and salt. Make sure the cottage cheese mixture is lukewarm. Add to flour mixture along with egg; beat until smooth. Stir in remaining flour to form a stiff batter. Cover and let rise for 30 minutes until doubled in bulk.
Spray 12 muffin cups with nonstick baking spray with flour. Stir down batter by beating with spoon 20-25 strokes. Spoon batter into prepared muffin cups. Let rise, uncovered, for 20-30 minutes until batter fills cups. Preheat oven to 400 degrees F. Bake rolls for 15-20 minutes or until golden brown. Brush with melted butter and remove from pan; cool on wire rack. Makes 12 rolls
Roasted Turkey Breast with Maple & Bourbon Glaze
This is a family favourite that always has enough leftovers for sandwiches the next day.
1/4 cup pure maple syrup
1 teaspoon Dijon mustard
2 tablespoons bourbon
Salt and freshly ground black pepper
1 (4 to 5-pound) turkey breast
2 tablespoons unsalted butter, softened
Preheat oven to 425 degrees F.
Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
Rub entire turkey breast with butter and season with salt and pepper.
Place in a small roasting pan and roast for 15 minutes.
Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours.
During the last 15 minutes of roasting, brush the breast with the glaze.
Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
Old Fashioned Bread Stuffing
This is an old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the breadcrumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Savoury Turkey GravyIn a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Cranberry Sauce
The tart flavor of cranberries makes a nice complement to any Holiday feast. This is a classic.
1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools. Serves 12.
Broccoli Bacon Salad
This flavourful salad will make even broccoli haters love broccoli! The addition of bacon and a sweet dressing is sublime. This classic recipe is updated using fresh red grapes instead of raisins. You can use raisins if you'd like. Or try Craisins or dried cherries.
Ingredients2 (24-ounce) bags frozen broccoli florets
16 ounces thick-cut bacon
1 red or yellow onion, chopped
2 cloves garlic, minced
2 cups red grapes or 1 cup golden raisins
1/2 cup sliced almonds
1-1/2 cups mayonnaise
1/2 cup plain yogurt
1/3 cup sugar
3 tablespoons apple cider vinegar
1/8 teaspoon white pepper
Preparation
Bring a large pot of water to a boil. Add frozen florets; bring back to a boil and immediately remove broccoli; place in ice water to shock, then drain on paper towels.
Cook bacon until very crisp; drain on paper towels and crumble. Drain off bacon fat from pan but do not wipe out. Add red onion and garlic; cook for 3-4 minutes until vegetables just start to soften.
In large bowl, combine broccoli, crumbled bacon, onion, and garlic. Add grapes and sliced almonds; toss gently.
In small bowl, combine remaining ingredients and mix well with wire whisk. Add to the broccoli salad and stir gently to coat. Cover and chill for 6-12 hours before serving. Serves 8-10
Zucchini Casserole with Stove Top StuffingIngredients
3 lbs. zucchini, cut in chunks (peeled
if large are used)
2 med. onions, chopped
1/2 stick margarine
1 can cream of mushroom soup
1 c. sour cream
1 box Stove Top stuffing
flavor prepared as directed
Preparation
Steam zucchini for about 5 minutes or cook in microwave until partially cooked. Drain. Meanwhile sauté onions in margarine, remove from heat. Add cream of mushroom soup, and sour cream. In greased casserole, layer 1/2 of zucchini, 1/2 of onion, and soup mixture and 1/2 of stuffing. Repeat layers ending with stuffing. Bake for 1 hour at 350 degrees.
This twist on an old classic incorporates mushrooms, onions, and bacon into good old-fashion mashed potatoes. Ranch dressing is the secret ingredient.
6 Yukon Gold potatoes, peeled and quartered
5 slices bacon
1 tablespoon vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 tablespoons butter
2 tablespoons ranch dressing (ready made)
Add potatoes to a large pot of water and bring to a boil. Cook until potatoes are soft, about 20 minutes.
Meanwhile, place the bacon slices in a large skillet over medium heat, and cook until crisp. Remove to paper towels.
Wipe out the skillet, return to stove and pour in vegetable oil. Stir in mushrooms and onion, and cook until onion is soft and translucent.
When potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions and crumbled bacon.
Marmalade Candied Carrots
2 lbs. carrots, scraped, sliced diagonally
2/3 cup orange marmalade
2 T brown sugar
2 T butter or margarine
2 T rum
1/2 cup toasted pecans, coarsely chopped
In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.
Combine brown sugar, butter, and rum in a small saucepan.
Cook over medium heat until butter and brown sugar melt.
Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently.
Serves 8.
3 tablespoons butter
3 cups apple juice
1 cup dry white wine
1 1/4 pounds turnips
1 1/4 pounds parsnips
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes
1 1/4 pounds rutabagas
Salt and pepper to taste
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
Preheat oven to 425 degrees F.
Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Pecan Pie Bars
1 (18.25 ounce) package yellow cake mix
1/2 cup margarine, softened
1 egg
3 eggs
1 teaspoon vanilla extract
1 1/2 cups dark corn syrup
1/2 cup packed brown sugar
1 cup chopped pecans
2/3 cup yellow cake mix
Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
Reserve 2/3 cup cake mix.
Mix together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.
Bake at 350 degrees F for 15-20 minutes or until golden brown.
Beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. Pour on cake in pan. Sprinkle pecans on top.
Bake at 350 degrees F for 30-35 minutes.
Pumpkin Cream PieThis pie a great holiday pie. If desired, serve with whipped topping and crushed pecans.
Ingredients2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
Directions
Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
Chill until set, about 3 hours. Serves 8.
September 2009 recipes
~ * If you sing while you cook the food is going to be happy * ~
Baked Fish w Creamy Dill Sauce
This is one of my favourite baked fish recipes. It is fancy enough for a special dinner, but takes almost no time to prepare. If you use frozen fillets, make sure to thaw them ahead of time. You can use any mild fillets - even salmon. This quick meal goes nicely with a side dish of pasta.
1 tbsp butter, melted
1 lb fish fillets
1/2 cup sour cream
2 tbsp butter, melted
2 tbsp minced onion
1 tbsp dill wee finely diced
1/2 tsp salt
1/4 tsp thyme
1/4 tsp pepper
Preheat oven to 425F.
Grease a baking dish with the first amount of melted butter. Place the fish in the baking dish.
Combine the sour cream, melted butter, onion, dill, salt, thyme and pepper. Spread this over the fish.
Bake until the sauce is bubbly and the fish flakes easily with a fork (about 10 minutes per inch of thickness.
Sangria Burgers
The wine, brandy and subtle orange flavour of these burgers will please adult palates. Top with slices of roasted sweet red pepper.
1/2 lb lean ground beef
1/2 lb lean ground pork
1/3 cup minced fresh coriander
3 tbsp (dry red wine)
2 tbsp brandy
2 cloves garlic, pressed or minced
2 tbsp extra-virgin olive oil
1 small onion, minced
1/2 tsp salt
1/4 tsp each cayenne and black pepper
1/4 tsp grated orange rind
In bowl, mix together beef, pork, coriander, wine, brandy, oil, garlic, onion, salt, cayenne, pepper and orange rind. Form into 4 patties. Grill, covered and turning once, over medium-high heat until no longer pink inside or digital thermometer inserted sideways into centre reads 160°F. Makes 4 servings.
Complete Coke Roast Meal
This recipe covers the vegetables, starch, gravy, and meat, so it's a complete meal in a pot!
3 lbs chuck roast
2 (2L) bottles regular Coca-Cola or Pepsi (not diet)
1 (1 ¼ oz) package onion soup mix
5 – 7 red potatoes, quartered (or potato of choice)
1/2 - 1 lb. baby carrots
1/3 cup butter
1 cup milk
1 cup flour
1 - 2 bullion cubes or equivalent
Place the roast in the crock pot and put the vegetables around and on top of the meat.
Sprinkle the onion soup mix on top of the vegetables.
Add enough coke or Pepsi to cover the meat and vegetables.
Cook on low for 7-8 hours.
After the roast is done, take out the vegetables with a slotted spoon and place in a bowl. Mash with butter.
Place 2 cups of the sweet stock from the crock pot into a saucepan.
Place enough bullion for 2 cups of water in the stock and heat to boiling.
Add enough flour to the milk to make it a creamy consistency.
Turn the heat to medium and slowly dribble in the milk mixture, stirring constantly, until you get the consistency you want. Be careful not to break the boil by stirring too roughly! The longer it cooks the thicker it will get, so don't go over-board!
Potato Salad
Since this salad has no mayonnaise, it can be safely taken on picnics. (You'll want to keep it cold in a cooler, though. It tastes great chilled.)
14 small new red potatoes
1/4 cup chopped green onions
1/4 cup finely chopped red onion
1 tbsp finely chopped fresh dill or 2 tsp dried dill
1 medium red bell pepper, seeded and chopped
1 medium yellow/orange pepper, seeded and chopped
3/4 cup olive oil
1/3 cup red wine vinegar
1 clove garlic, crushed
1 tbsp chopped fresh parsley (optional)
pepper, to taste
Scrub the potatoes. Boil until just tender. Drain. Cut into halves. Transfer to a large bowl. Cool for 5 minutes.
Add the onions, peppers, dill and parsley to the bowl. Mix gently.
In a small bowl, combine the olive oil, red wine vinegar, garlic and pepper.
Pour enough of this dressing over the potato mixture to coat the potatoes lightly. (You may or may not use all of the dressing.) Toss gently until all of the ingredients are coated.
Chill completely and keep cold.
Kasha Potato Carrot Casserole w Mushroom Gravy
1 cup raw whole buckwheat groats
1 tbsp olive oil
1 onion, diced
2 potatoes, diced
2 carrots, diced
1 tbsp minced fresh thyme, or 3/4 teaspoon dried
3/4 tsp sea salt
1/4 tsp black pepper
1 1/4 cups boiling water
1/4 cup minced fresh parsley
Preheat oven to 350ºF. Oil a 2-quart casserole dish. Toast buckwheat in dry skillet until golden. Pour into casserole dish. Heat oil in skillet over medium-low heat. Add onion and sauté 5 minutes. Stir in potatoes and carrots. Sauté 5 minutes. Pour vegetables into casserole dish. Sprinkle salt and pepper over vegetables. Pour boiling water into dish. Cover and bake 30 minutes or until water is absorbed and potatoes are tender. Fluff with fork. Sprinkle parsley over top. Makes 6 servings
Mushroom Gravy
1 tbsp olive oil
1 small onion, diced
1 cup sliced mushrooms
1 clove garlic, minced
1 tbsp nutritional yeast flakes
1 tbsp flour
1 cube vegetable bouillon or vegetarian chicken-flavored bouillon
1 1/2 cups potato cooking water or water
Sea salt and black pepper to taste
Heat oil in saucepan. Stir in onion, mushrooms, and garlic. Sauté 10 minutes over medium-low heat until mushrooms are juicy and onion is soft. Stir in nutritional yeast and flour until mushrooms are coated. Add bouillon and liquid. Bring to boil and simmer, stirring occasionally, until gravy thickens (about 10 minutes). Season to taste.
Makes 2 cups
Zucchini Tomato Pie
This versatile vegetarian pie, made with s savory filling of zucchini, tomato, onion and Parmesan cheese, makes for easy, elegant fare.
Ingredients
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
3/4 cup biscuit baking mix
1/2 cup milk
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie pan.
Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean. Serves 6.
Broccoli Cauliflower Salad
Crunchy broccoli and cauliflower florets are tossed with salty bacon, hard-boiled eggs, cheddar cheese, and a mayo dressing.
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
crumbled bacon, optional
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Note: Crumbled bacon can be sprinkled on top of dressing for additional flavour.
Zucchini Casserole
Garden-fresh zucchini, carrots and onion baked in a creamy chicken broth and sandwiched between layers of bread stuffing make up this summery casserole that's perfect for any occasion.
Ingredients
2 pounds sliced zucchini
1/4 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
Bake in the preheated oven for 25 to 30 minutes, or until stuffing is golden brown.
7-Up Dessert
7-up is great for drinking but did you know you could use it in 7-up jello recipes too? When you use 7-up in a recipe, it loses its fizz but retains its lemon and lime flavours.
In this recipe, the jello is allowed to set and then a creamy topping is spread over the top and then the nuts, giving a multi layer jello recipe that is a hit at parties and equally delicious enjoyed after a dinner at home.
1 package Lemon Jello
1 package Lime Jello
2 cups hot water
2 cups 7-Up
2 cups drained crushed pineapple, reserve juice
1 package Dream Whip
2 sliced bananas
1/2 cup sugar
1 tablespoon flour
1 egg, beaten
1 cups chopped nuts
Combine lemon and lime jello, water, 7-Up, crushed pineapple & bananas. Let set in 9x13 pan. Cook sugar, flour, egg & juice to thickness of white sauce. Cool completely. Whip Dream Whip, add to cooked mixture. Spread over jello. Sprinkle nuts on top. Refrigerate.
Cream Puff in a Pan
1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs
8 ounces cream cheese, softened
2 – 4 oz packages vanilla instant pudding mix
2 cups milk
12 oz frozen whipped topping, thawed
1/4 cup chocolate syrup, optional
Preheat the oven to 350F. Bring the water and butter to a boil in a 2 quart saucepan, stirring occasionally. Stir in the flour. Add the eggs one at a time, whisking well after each addition. Spread the batter in a greased 10x15 baking pan. Bake for 25 minutes.
Cool in the pan on a wire rack.
Beat the cream cheese in a mixer bowl until smooth, scraping the bowl occasionally. Add the pudding mix and milk. Beat until blended. Spread over the baked layer. Top with the whipped topping. Chill covered in the refrigerator. Drizzle with the chocolate syrup. Garnish with grated chocolate.
Cinni-Mini's
2 cans crescent rolls (8 oz.)
6 tbsp butter or margarine, softened
1/3 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp cinnamon
1 tbsp sugar
2/3 cup powdered sugar
1 tbsp milk or half and half
1/4 tsp almond extract
1/8 tsp salt
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting with long end. Gently cut each log into 6 slices. Place rolls, ¼ inch apart, into 2 greased cake pans. Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
August 2009 Recipes
by Marian Ferens
Beer Grilled Chops
4 boneless pork loin chops, trimmed (about 1 pound)
Marinade
¼ cup soy sauce
1 cup beer - room temperature
2 tablespoon brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
2 teaspoons grated fresh ginger root (or 1/2 tsp powdered ginger)
Instructions
Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade. Place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once.
BBQ Glazed Grilled Trout6 trout (8 to 10 oz. each) - dressed
1/2 cup Kikkoman teriyaki baste and glaze
4 teaspoons fresh lime juice
1 tablespoon finely chopped fresh dill weed
non-stick cooking spray
3 limes - cut into wedges
Instructions
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste and glaze mixture; serve with lime wedges. (Or, grill trout on rack of grill pan 5 minutes on each side, brushing occasionally with baste and glaze mixture.)
Barbecued Bacon-Wrapped Chicken Breasts
Ingredients
8 oz cream cheese, softened (250 g)
1 bunch green onions, chopped
8 large boneless, skinless chicken breast halves
24 slices bacon
Instructions:
1. Combine cream cheese and onion.
2. Butterfly chicken breasts from the thinnest edge towards the thickest (thick edge will be the middle when it is opened). Working one piece at a time, open breast on a piece of plastic wrap. Cover with a second piece of plastic wrap and pound to 14" (6 mm) thickness with mallet or rolling pin.
3. Spread an equal amount of cream cheese mixture evenly over the 8 breasts. Roll up the chicken enclosing the cheese completely. Wrap 1 strip of bacon, end to end around chicken, stretching it slightly. Add a second piece of bacon, wrapped to cover any exposed chicken. If necessary, continue wrapping with bacon until most of the chicken is covered. Secure with toothpicks. Chill several hours or overnight.
4. Cover grill with sheet of aluminium foil to help prevent flare-ups. Preheat to high. Place chicken on the foil. Reduce heat to medium and close lid. Turn chicken every 5 minutes until golden brown and cooked through, about 30 minutes. Makes 8 servings.
Tips:
Cut cooked breasts into 1/2" (1 cm) slices. Return to grill if desired.
Coke Sloppy Joes
16 oz (96%) ground beef
1 cup coke
10 tbsp Heinz Sugar Reduced Ketchup
1 tbsp worcestershire sauce
2 tbsp white vinegar
2 tsp dry mustard
Directions
Brown ground beef in skillet. Drain beef and add back to skillet. Add remaining ingredients and stir well. Cook on low for 30 minutes uncovered so sauce can thicken. You can also add onions or green peppers if you'd like. Serves 4.
Sweet Potato Spinach Frittata w Fresh Sweet Onion Salsa
Ingredients:
Tangy Canadian Asiago cheese offsets the earthy and delicious flavours of spinach and sweet potatoes. The crunchy Fresh Sweet Onion Salsa is the perfect mild compliment to this traditional egg dish. Try it for dinner with a light green salad and hearty multigrain bread with butter !
6 eggs, lightly beaten
11/4 cups shredded Asiago cheese , divided
3/4 cup shredded medium Cheddar cheese
1/4 cup 2% milk
1 tbsp butter
3 cups peeled, diced sweet potato (1 large, about 1 lb)
4 cups coarsely chopped spinach
Fresh Sweet Onion Salsa:
1 cup chopped, seeded tomatoes
1/3 cup chopped sweet onion
¼ cup finely chopped flat-leaf parsley
1 tsp fresh lemon juice
Salt and pepper, to taste
Preparation
Position oven rack 6 inches from broiler. Preheat broiler.
In medium bowl, whisk together eggs, 3/4 cup Asiago cheese, Canadian Medium Cheddar cheese and milk.
In 12-inch non-stick ovenproof skillet, over medium heat, melt butter, add sweet potatoes; cover, stirring occasionally and cook 5 to 6 min or until sweet potatoes are almost tender. Add spinach and cook uncovered, about 1 to 2 min or until slightly wilted. Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5 to 6 min or until bubbles are coming through mixture and bottom is golden brown (eggs won’t be fully set.)
Remove cover; sprinkle with remaining 1/2 cup Canadian Asiago cheese. Broil for 1 1/2 min or until egg is set and cheese is bubbling and slightly browned. Let stand 5 min; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with Fresh Sweet Onion Salsa.
Tips:
If skillet handle is not ovenproof, wrap it completely with aluminum foil to protect it from the heat of the broiler.
Birds Nest Veggie Loaf
3 cups oatmeal
1 cup wheat flour
1 cup Baking Mix (recipe follows)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 tablespoons virgin olive oil
2 eggs, beaten
1 (14 ounce) can diced or pureed whole tomatoes with liquid
1 (8 ounce) can water chestnuts, chopped
1 (8 ounce) can bamboo shoots, chopped
1 bunch green onions with tops, chopped
4 squash, chopped
4 stalks celery, chopped
10 to 15 mini carrots, chopped
6 cloves garlic, chopped
1 (10 ounce) bag angel hair coleslaw
In a large plastic bowl mix together dry ingredients. Add the rest of the ingredients. Add coleslaw a little at the time and mix thoroughly with hands.
Bake (covered) in a Pam sprayed meat loaf pan for approximately 1 hour at 350*F (175*C).
Remove from oven and cover top with a sauce made of Worcestershire, ketchup, hot sauce, and mustard. Bake uncovered 10 to 15 additional minutes.
Makes two veggie loafs. You can also bake in muffin pans, or form into patties and fry in skillet.
Homemade Baking Mix
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp shortening
Combine all dry ingredients; cut the shortening into the dry ingredients until the mix is the consistency of cornmeal. Makes one cup of baking mix.
Bellyful of Barbecued BananasPieces of banana are sprinkled with lemon juice and rolled in brown sugar and cinnamon. Then they 're cooked quickly and carefully on the grill. Serve with vanilla ice cream. You can also do it in a skillet with melted butter.
4 bananas, peeled
1 tablespoon lemon juice
1 cup brown sugar
2 cups vanilla ice cream
Preheat grill for low heat
Halve each of the bananas lengthwise, then width wise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll the banana pieces in the brown sugar/cinnamon mixture until well coated.
Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum.
Ice Cream
This ice cream sandwich cake recipe is a fun and easy dessert that is perfect to get the kids involved in. They will enjoy making and eating this one! There is no baking involved and there are no measurements. Just use as much of each ingredient as you like. How much easier could it be?
Ingredients
Ice cream sandwiches (about 20 for 2 layers)
Cool Whip
Chocolate syrup
Caramel syrup
Crushed nuts
Directions
Line the bottom of a 9 x 13 inch cake pan with ice cream sandwiches. Use as many ice cream sandwiches as you need to completely cover the bottom of the pan, making sure you have enough for a second layer. Sandwiches can be halved to cover bottom of pan.
Spread a layer of cool whip on top of the ice cream sandwiches. Squirt both chocolate syrup and caramel syrup over the cool whip. Repeat the layering; sprinkle crushed nuts on top and freeze until you are ready to eat.