~ What’s Cooking ~

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:

wca.echo@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.

Hints and Tips

SEPTEMBER 2008

Seven Layer Dinner

5 potatoes, sliced
3 carrots, thinly sliced
3 onions, sliced
¾ cup rice, uncooked
1 lb. ground beef, browned and drained
1 can green peas, reserve juice
1 can tomato soup
Preheat oven to 350F.

Wash, pare and slice vegetables.

Place ½ the potatoes in the bottom of a 9 inch casserole.

Cover potatoes with a layer of carrots and top with sliced onions.

Sprinkle the rice on top of the onion.

Arrange beef over the rice and cover with the peas.

Combine the liquid from the peas with the soup and pour over the casserole.

Layer remaining potatoes on top.

Cover and bake for approx. 2 hrs. Remove cover and bake for 15 minutes.

Serves 6-8.

Chunky Dilled Vegetable Soup

1 small onion, diced
1 stalk celery, diced
1 large carrot, peeled and diced
2 large garlic cloves, minced
1 Tbsp. olive oil
2 cups chicken broth
1 can sliced mushrooms, drained
1 can navy beans, rinsed and drained
2 ripe tomatoes, diced
½ tsp. ground cumin
2 Tbsp. fresh dill, minced.

Saute onion, celery, carrot and garlic in oil in large saucepan until soft, about 10 minutes.

Stir in remaining ingredients except for the dill and bring to a boil.

Reduce heat, cover and simmer for 10 minutes.

Stir in fresh dill and serve.

· Preparation Time: 15 minutes

· Cooking Time: 20 minutes

· Makes 8 cups

Stuffed Zucchini

4 small-medium zucchini (about 2 lbs.)
2/3 cup beef broth
2 cloves garlic, minced
2 Tbsp. chopped fresh basil or 1 tsp. dried
½ lb. lean ground beef, browned and drained
2 tsp. cornstarch
1 medium tomato, chopped
1/3 cup mozzarella cheese, grated
Halve zucchini lengthwise.

Bring 1/3 cup broth, garlic and basil to a boil over medium-high heat and add zucchini halves, skin side up. Cook for 5 minutes. Remove and cool.

Scoop the flesh out and chop. Keep the zucchini shells.

In a small bowl mix remaining broth with cornstarch until dissolved.

In a skillet, brown beef, add cornstarch mixture and chopped zucchini and cook until thickened.

Add tomato to beef mixture.

Place zucchini shells on a foil-lined baking sheet and fill with mixture.

Sprinkle well with mozzarella and broil until cheese is melted – about 2-3 minutes.

· Serves 4

Lazy Cabbage Rolls

2 cups cabbage, chopped
1 medium onion, chopped
2 cups minute rice
2 cans tomato soup
½ cup water
salt and pepper
½ pkg. bacon, chopped and fried

Steam cabbage and onion in microwave (about 3 minutes)

Mix together rice, tomato soup, water, salt and pepper and fried bacon (including the fat).

Mix cabbage and rice mixture together and place in a casserole dish.

Bake @ 350F for 45 minutes.

Horseradish Beet Relish

1 cup horseradish, peeled and finely ground
2/3 cup white vinegar
½ cup raw beets, peeled and finely ground
½ tsp. salt
3 Tbsp. white sugar

Stir together horseradish, vinegar, beets and salt and add sugar as above or to taste.

Store in an airtight container for up to a month.

· For a thicker relish, you can use more beets or less vinegar. Use a blender or a food processor if you have one.

· I used the shredding attachment on my processor first and then the regular blade to mix it all together.

· PLEASE NOTE: Once you start to pulverize the horseradish the oils are released and the fumes are extremely potent, so make sure to work in a well-ventilated room.

Cinnamon Pull-Aparts

2 loaves frozen white bread

½ box butterscotch pudding powder (the cooked kind)

¾ cup brown sugar

1 tsp. cinnamon

½ cup margarine, melted

Grease a bundt pan and cut dough in 1” squares and place in the pan.

Mix dry ingredients and sprinkle over the dough.

Pour the melted butter over the dough.

Leave on counter overnight to rise – DO NOT COVER

Bake @ 350F for 20-25 minutes.

Pull apart and enjoy.

·          When I made this, I layered half of the dough with the powder mixture and melted butter and then continued with the remaining dough and powder mixture and melted butter.

AUGUST 2008

Overnight Corn Flake Breakfast Pie

1/2 cup corn flakes cereal, crunched up
8 slices bacon, cooked and crumbled (save 1 tablespoon of the drippings)
5 eggs
21/2 cups frozen hash brown potatoes
11/2 cups shredded Swiss cheese
1/2 cup cottage cheese
1/3 cup milk
1 green onion, chopped
1 teaspoon pepper
4 drops liquid pepper sauce ( Tabasco )

Mix crunched-up corn flakes with 1 tablespoon bacon drippings and set aside.
In medium bowl, beat the eggs until foamy. Stir in remaining ingredients. Pour into a greased 9-inch pan. Sprinkle corn flake mixture on top. Cover and refrigerate overnight.
Preheat oven to 350º F.

Remove pan from refrigerator. Uncover and bake for about 50 minutes or until a tester inserted near center comes out clean. Makes 6 servings.

Campfire Hash and Eggs

1 - 15 oz can corned beef hash
1 T instant minced onion
11/2 T prepared mustard
8 eggs
2 -1 oz slices cheddar cheese

Directions

In a large skillet, stir together hash, onion and mustard. Cook over medium heat or medium-hot coals, stirring occasionally, until lightly browned, about 4 minutes.

With a spoon, make 8 indentations in hash mixture, about 2 inches in diameter each. Break and drop an egg into each indentation. Cover and cook until egg whites are almost set, about 10 - 15 minutes.

Cut each cheese slice into 4 triangles. Uncover hash and eggs; top with cheese triangles in pinwheel fashion. Cover; remove from heat and let stand until whites are set and cheese is melted, about 2 -3 minutes.

Sirloin Sandwiches

These tender, tasty beef sandwiches are a real crowd-pleaser. A simple three-ingredient marinade flavours the grilled beef wonderfully.

1 cup soy sauce
1/2 cup vegetable oil
1/2 cup cranberry or apple juice
1 boneless sirloin tip roast (3 to 4 lbs)
1 envelope beef au jus gravy mix
1 dozen French rolls, split

In a large resealable plastic bag, combine the soy sauce, oil and juice and mix well. Remove 1/2 cup for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal and refrigerate for 8 hours or overnight; turning occasionally.

Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes (or on rotisserie) for 1 hour until meat reaches desired doneness (a meat thermometer should read 140 degree; medium, 160 degrees; well done, 170 degrees.

Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight.

Just before serving, prepare gravy mix according to package directions. Thinly slice roast; add to the gravy and heat through. Serve on rolls. Yield 12 servings.

Note: Kaiser rolls can be substituted for the French rolls.

Skillet Garlic Chicken Dinner

One can of Swanson Seasoned Chicken Broth with Roasted Garlic delivers all the seasonings you need for this delicious chicken and rice skillet meal.
4 boneless chicken breast halves
1 can (14 oz.) Swanson Chicken Broth with Roasted Garlic
3/4 cup uncooked regular long-grain white rice
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)
1/3 cup grated Parmesan cheese
Paprika

Spray skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. Remove chicken.
Add broth, rice and vegetables. Heat to a boil. Cover and cook over low heat 15 minutes. Stir in cheese.
Top with chicken. Sprinkle with paprika. Cover and cook 10 min. or until done. Makes 4 servings.

Smothered Burgers

You will love these smothered burgers served on Texas toast!

Ingredients

Cooking spray
2 cups vertically sliced onion
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, divided
1 - 8 oz package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground round
4 -1 oz slices Texas toast
1/2 cup (2 oz) shredded Swiss cheese

Directions

Prepare the grill.

Heat a medium nonstick pan coated with cooking spray over medium heat. Add onion and cover; cook 5 minutes, stirring occasionally. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, uncovered, 5 minutes or until tender, stirring often. Remove the onion from the pan, and keep warm. Heat a pan coated with cooking spray over medium-high heat. Add the mushrooms and 1/4 teaspoon salt; sauté 5 minutes or until tender.

Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, ½ tsp garlic powder, Worcestershire sauce, and beef. Divide mixture into 4 equal patties, shaping each into 1/2-inch-thickness.

Place patties on a grill coated with cooking spray; grill 5 minutes on each side or until done. Place bread on grill; grill 1 minute on each side or until toasted.

Arrange bread on the grill. Top each bread slice with 1 patty, 1/4 cup onion, 1/4 cup mushrooms, and 2 tablespoons cheese; broil 2 minutes or until cheese melts. Serves 4.

Spicy Black Bean Burger

Ingredients
1 -15 ounce can black beans
1/2 onion, diced
1/2 red or yellow bell pepper, diced
1/4 teaspoon cayenne pepper
1 Ener-G egg replacer/or 1 egg
1 cup bread crumbs
oil for frying (optional)

Preparation
Mash the beans in a large bowl and add remaining ingredients, mixing until well combined.
Form into patties and lightly fry in oil. Or, fire up the grill and barbecue your black bean veggie burgers over medium heat.

Picnic Chicken

1/3 cup butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 pieces chicken
Heat oven to 350 degrees F.

In a 13 x 9-inch baking pan, melt butter in oven, about 5 to 7 minutes. Stir together crushed crackers and onion soup mix. Dip chicken into melted butter, then coat with crumb mixture. In the same pan, place chicken pieces; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until fork tender.
Dip
1 medium cucumber, peeled and diced

1 cup sour cream (or half sour cream and half yogurt)
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon salt
1/2 – 1 teaspoon dried dillweed
Stir together all ingredients. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip. Makes 4 servings.

Zucchini Crab Cakes

These really taste like crab cakes but without the crab, and it’s a really good way to utilize that bumper crop of zucchini in the fall!"

Ingredients

2 1/2 cups grated zucchini
1 egg, beaten (or egg substitute)
2 tablespoons butter, melted (or substitute)
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Mix together and freeze overnight or several hours. Remove from freezer 1 hour before serving

Rhubarb Fool

This is a lovely, low-fat version of a classic English fruit dessert.

8 oz fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
1/4 cup sugar

3 tablespoons orange juice
2 tablespoons Grand Marnier or other orange liqueur

1 cup low-fat vanilla yogurt

Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.

Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.

Makes 2 servings. Recipe can be doubled.

Frozen Juice Pie

This is a quick and easy recipe that you can create with almost any frozen juice. It is a great last minute desert that looks like you spent all day on it!

1 - 6oz can frozen juice concentrate (thaw until "crunchy")
1 can sweetened condensed milk
1 large container frozen whipped topping.

1 cup flour
2 T icing sugar
1/2 cup butter

Preheat oven to 350 degrees F.

Combine flour, sugar and butter until well blended. Press into a 9" pie plate. Bake for 20 minutes. Remove from oven and cool.

Combine the juice concentrate, milk and cool whip well in a large bowl. Pour mixture into cooled shell and refrigerate until ready to serve.

JULY 2008

Shepherder's Breakfast

1 lb. bacon (I prefer Lazy Maple)
1 large onion, chopped
½ medium orange pepper, diced
½ medium green pepper, diced
1 (32 oz.) bag thawed hash browns
1 dozen eggs
8 oz. shredded cheddar cheese (optional)

Preparation:

Cut bacon into 1-inch pieces and brown bacon and onions and bell peppers in a large Dutch oven or skillet. Drain excess grease. Add hash browns and cook until they begin to brown. Make wells in hash browns and put an egg in each depression. Cover and cook until eggs begin to set. Sprinkle with cheese and cook until cheese melts. Serve immediately.

Note : Recipe ingredients can be reduced for a smaller family.

Chicken in a Can
1 whole chicken, seasoned however you like
1 large can, such as a large coffee can
15 charcoal briquettes
Punch holes around the can 1" from the bottom (approx. 1" apart). Next, place the charcoal in the can and light.

Allow the charcoal to ash over, then place the chicken (completely wrapped in foil and seasoned with your favourite seasonings) in the can with legs up. It's okay if the legs stick out a little.

Let cook for 3 hours, no turning or tending to is necessary). After cooking, unwrap the chicken and it will fall off the bone.

Kielbasa Cooked in Beer
Kielbasa, as many as you want
1 to 2 cans of beer, your preference
onions, white or regular
green peppers
salt and pepper

Cut up Kielbasa into 4 inch long pieces and place in a deep skillet. Cut up onions and place those in skillet. Cut up 2 green peppers, add to skillet. Pour a little bit of beer about 2 to 3 minutes apart from turning Kielbasa in skillet. This makes the Kielbasa juicy. Cut open a little bit of Kielbasa to make sure it is cooked thoroughly. This will let you know it is done. Servings: 2 - 6

Bacon Baked Potatoes
5 lbs round white potatoes
1 lb thin sliced bacon (I use Lazy Maple)
Heavy duty aluminum foil
Scrub potatoes in water, poke with a fork. Wrap in one layer of bacon. Wrap in foil, shiny side toward the inside. Lay along the coals of the barbecue/campfire, turning often with long tongs.

Check for doneness by poking with a fork, when fork slides easily into the potatoes; take them out of the fire.

Serve with your choice of toppings, and save any leftovers to be reheated for breakfast.

Leftovers can be cut up, and mixed with scrambled eggs and cheese for a quick delicious breakfast.

Note: Potatoes can also be baked in the oven.

Ranch Style Dutch oven Potatoes

30-35 golf-ball sized new red potatoes
1 medium onion, diced
1/2 stick butter
1 pkg. dry ranch dip mix
1 t freshly chopped dill

Spray Dutch oven with Pam spray. Wash potatoes, do not peel, cut in half and place in bottom of Dutch oven. Sprinkle onion and dill on top of potatoes. Place chunks of butter on top of potatoes and onions. Sprinkle Ranch dip mix over all. Bake 30-45 minutes.

Any kind of potatoes can be used. If using regular sized potatoes they should be cut into medium sized chunks. Baby carrots can also be added if desired.

Note : Can also be cooked in an aluminum pan covered with foil and stirred occasionally.

Foil Cabbage

1 head of cabbage
Butter
Salt and pepper
Bacon
Other seasonings – your preference

Heavy-duty foil

Cut head of cabbage in half, half the halves twice. Wrap a piece of bacon around the cabbage, butter and season. Wrap in foil and cook over fire for about an hour, or until cabbage is tender and bacon is done.

Vegetable Packets

Before leaving for the cottage purchase frozen mixed vegetables and place into heavy foil packets with margarine and ice cubes - packet will be hard. Double wrap the packet in case of leakage on the grill. Place the foil packets in a ziplock bag to transport in the cooler to cottage. Place in freezer when you arrive at the cottage. Remove foil package from the ziplock bag when ready to use. Cook over the grill until packet becomes softer. After a couple of times you will know when it is done, it usually takes 15 - 20 minutes. The margarine and ice cubes steam the vegetables over the grill.

Mushroom Veggie Burger

Mushrooms are surprisingly similar in taste and texture to meat when cooked, and this recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavour and texture, the addition of pinto beans makes this recipe high in fibre and protein too. This mushroom veggie burger recipe is both vegetarian and vegan.

Ingredients

2 tbsp vegetable oil
1 onion, diced
1 clove garlic, minced
3 green onions, diced
1/2 tsp cumin
3/4 cup diced fresh mushrooms
1 15 ounce can pinto beans
1 tsp parsley
salt and pepper to taste
oil for frying

Preparation

Sauté the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.

Mash the beans with a fork or a potato masher, or process in a food processor until well mashed.

Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.

Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

Brown Bears in an Apple Orchard

Ingredients:

2 boxes gingerbread mix, mixed according to package instructions
2 -15 oz. cans applesauce

Preparation:

Spread applesauce on bottom of Dutch oven. Spread prepared gingerbread mixture on top of applesauce and cover with lid. Place the pot in hot coals and shovel coals on top of oven. Do not place more than 10 coals on the oven lid. Bake approximately 30 minutes. No pan is needed for this hobo-style dinner. Just remember to bring along some tongs and potholders.

Chocolate Dump Cake

A rich chocolate cake that is very easy to make.

1 (5 ounce) package non-instant chocolate pudding mix
2 1/3 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake

Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. Let cake cool and serve .

Apple Dessert Wraps

1 medium-sized apple
cinnamon, to taste
3 tablespoons brown sugar
walnuts, pecans and raisins, to taste
caramel, optional
ice cream, optional

Peel and core apple. Slice the apple thin, or cube it. Sprinkle with cinnamon and brown sugar. Add nuts and/or raisins. Place ingredients in foil and double-fold ends so the foil is sealed.

Grill for 15 minutes. You can drizzle it with caramel and add ice cream or whipped cream. Each apple wrap serves one.

JUNE 2008

We’ve had many requests from our readers for recipes that don’t take up a lot preparation time, and also for camping recipes. Hope the following are satisfactory.

Please check for more recipes on our website at www.whtieshellcottagers.com.

Campfire Confetti Breakfast

6 eggs
1/2 lb bacon, cut into 1 inch pieces
1/2 lb sausage, cut into 1 inch pieces
1/2 package Potatoes O’Brien, thawed
1/2 package frozen Vidalia onions, thawed
1 - 2 cups shredded cheddar cheese

Fry bacon and sausage together. Drain some of the grease then add Potatoes O’Brien. Fry with bacon and sausage until golden. Beat the eggs with a little milk then add to sausage/bacon mixture and cook until eggs done. Add the onions and heat thoroughly. Add cheese and cook until melted.

Bourbon Roast Beef in Foil

This is a Friday night favourite at our cottage ~ Enjoy!

1 large beef roast
1/2 lb bacon (Lazy Maple is good)
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
Heavy duty aluminum foil

Bourbon

Directions
Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil and pour bourbon over the top; sprinkle with spices. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, ignite it so alcohol burns off. Place on barbecue grill on low fire side. Cook time is about 20 minutes per pound. Works well in standard oven also.

Campfire potatoes

large baking potatoes
whole onions
dried dill weed
parsley
bacon bits

Wash and slice the potatoes* almost all the way through leaving just enough to hold it together. Slice the onion and put one slice in between each potato slice. Sprinkle with bacon bits and a little dill. Wrap well with heavy aluminum foil and bury in the coals of the fire. Leave untouched for about 45 minutes, and test for doneness by piercing with a fork (when ready, the fork should lift out without lifting the potato. Potatoes can also be baked in the oven.

* Tip: Place whole potato on a serving spoon and slice. The spoon will prevent it from being sliced through.

Tomato & Mushroom Side Dish

3 - 4 large tomatoes (cut in wedges)
1 small package mushrooms (cleaned & cut in half)
1 large onion (cut in wedges)
1/2 bottle French or Italian Salad Dressing
salt and pepper

Directions
Place all ingredients in heavy aluminum foil - wrapped twice or in an aluminum cooking bag. Place packet on barbeque grill. Cook for 20-25 minutes. This side dish is great with steak or chicken, and no clean up.

Burger Bundles

1 pound lean ground beef or turkey
1/3 c evaporated milk
salt and pepper
stuffing mix
10 oz can cream of mushroom soup
2 tsp Worcestershire sauce
1 tbsp ketchup
Preheat oven to 400F degrees.

Prepare stuffing according to box directions. Mix evaporated milk with ground beef and form into hamburger patties. Place a tablespoon of stuffing in center of each patty. Fold patties in half sealing edges. Place in 1 ½ quart baking pan or casserole. Combine soup, Worcestershire sauce and ketchup and pour over burger bundles. Bake uncovered in 400°F oven for 45 minutes to an hour. Serve with salad.

Crazy Chicken

Small package of boneless, skinless chicken breasts
16 oz ketchup
10 oz ginger ale or any soda of your choice
Spices of your choice i.e. garlic power, onion powder, parsley, etc.
Preheat oven to 350F
Cut chicken breasts into strips
Place chicken in a baking pan or oven proof dish.
Combine and mix soda, ketchup and spices into a semi thick jell.
Pour over chicken; place in oven for 35 - 45 minutes or until chicken is cooked through.

Campfire Bundles

A hodge-podge of ingredients thrown together makes this bundle 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 1½ lbs fully cooked sausage, cut into ½ inch pieces
½ cup butter
1 ts salt
½ ts pepper

Place vegetables in order listed on three pieces of double-layered heavy-duty aluminum foil (about 18 x 18 inches). Add sausage; dot will butter. Sprinkle with salt and pepper. Fold foil around 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.

Barbecue muffins

A little of work is involved, but these muffins are great to have on hand for snacks. Teenagers especially love them

1 tube (10oz.) refrigerated Pillsbury Buttermilk biscuits

1 lb ground beef
1/2 c ketchup
3 tb brown sugar
1 tb cider vinegar
1/2 ts chili powder
1 c shredded cheese
Preheat oven to 375F.

Separate into 10 biscuits and flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. Brown the beef in a frying pan and drain well. In a small bowl, mix the ketchup, sugar, vinegar and chili powder, stirring to mix well. Add to browned beef and mix well. Divide the meat mixture among the cups, using about 1/4 cup for each. Sprinkle with the cheese. Bake for 18 to 20 minutes or until golden brown. Cool 5 minutes before removing from pan. Can be stored in fridge and heated in microwave when needed.

Snakes on a Stick

These are great for when sitting around a campfire. Kids love them .

1 tube of refrigerated Pillsbury Crescent rolls
Butter, melted
Cinnamon
Brown sugar
1" diameter green hardwood stick

Combine brown sugar and cinnamon. Wrap the dough in a spiral fashion around a clean stick. Leave space between the spirals for the heat to reach all the dough. To secure the dough, press the ends of the dough to the stick. Hold over hot coals about 15-20 minutes. Turn often. When dough turns golden brown, slip it off the stick. Top with melted butter and sprinkle with brown sugar and cinnamon mixture. Yummy!

Almost Cheesecake

1 pg of light cream cheese, softened
About 1 cup of thick caramel sauce
2-3 Skor bars

Spread cream cheese in the bottom of a 9inch pie plate. Pour enough of the caramel sauce just to cover the cream cheese. Break up the Skor bars into small bits and sprinkle over top. Refrigerate for about an hour. Core and slice 2 Granny Smith apples into wedges and “scoop” up the dessert. Definitely cottage fare!

Soda Dump Cake

1 Box of White Cake Mix
1 Can of Sprite or 7up
2 cans of canned fruit (apples, cherries, etc.)

Preheat oven to 350F.

Pour the cake mix into a bowl. Break up the mix so there are no lumps. Then add the can of Sprite. Mix until smooth. Don't over mix, as you want the fizz to stay in the mix. Open the canned fruit and pour it into the bottom of a greased 9 X 13 pan. Pour the batter mix on top of the fruit mix. Bake for 45 minutes or until done... love is just a scoop away!

MAY 2008

May Cottage and Camping Recipes

We’ve received requests for recipes that don’t take up a lot preparation time, and for camping and vegan recipes, some of which are included below.

Trash Breakfast

1 bag shredded hash browns
6 eggs
1 lb sausage, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
Butter
peppers (optional)

Spray an aluminum foil cooking bag with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness. Servings: 6. Preparation time: 30 minutes

Guinness Sirloin

1 (16-oz.) sirloin of beef
1 (16-oz.) can of Guinness Pub Draft Stout
1 small onion
2 shallots
1/2 tsp garlic salt
2 pats of butter
This recipe is pretty self-explanatory. Take the sirloin and admire its colour and lovely fat marbling. Place steak on a large piece of tin foil. Next, cut the onion into semi-large pieces. Add that to the top of the steak. Then, chop the shallots into fine pieces. Add to the top of the onions. Put the 2 pats of butter on top of all that and sprinkle the garlic salt on top.
Then curl up the corners and sides of the foil to make a sort of bowl to which liquid can be added...because here it comes...finally it is time: Add about 3 ounces of the Guinness and close it all up tightly. You may enjoy the rest of the Guinness at your leisure. Take another piece of foil and wrap it around the entire package to form a double wall of foil so the goodness stays inside.
Cook in the coals or just above a hot fire for about 45 minutes for medium. Subtract 5 to 6 minutes for each level rarer, and add 5 to 6 minutes for each level how much more you want it done.

Baby Red Potatoes

20 baby red potatoes
1 packet dry Italian dressing mix
Olive oil

Method

Cut potatoes in half. Place in a large bowl, toss with Olive oil until lightly coated. Sprinkle dressing mix over potatoes and toss until all sides are covered. Wrap in foil, put near coals or on BBQ grill until potatoes are fork tender. Potatoes can also be cooked spread in a baking sheet and put in oven for 45 minutes at 350 degrees.

Budget Burger Wrap

1 square of heavy duty aluminum foil about 20 inches by 20 inches
1 ground beef patty
¾ cup diced onion, to taste
1 potato, peeled and sliced into1/4-inch slices or cubed
1 carrot, cut into small sections, or 4 baby carrots
1 celery stalk, diced
Sprinkle of garlic powder
Splash of Worcestershire sauce

Stack the ingredients in the middle of the foil in the order listed. Double-fold the foil one inch to make a tight seal at the top, then double-fold the ends. Grill over medium heat for 20 minutes, or bake in a preheated 350 F oven for about 1 hour. Cooking times might vary so peek into the packet after 15 minutes when grilling. Servings: 1 per wrap

Coca-Cola Chicken

2 lbs chicken breast, or one whole chicken, cut into pieces
1 can Coca Cola or other cola
1 12 oz. bottle of catsup (Heinz is good)
1 lbs baby carrots
2 lbs small red potatoes, cut in half
Place chicken and vegetables into a Dutch oven. Mix the Coke and catsup, and pour over top. Put 12 coals on top and 12 on the bottom.

Cook for about an hour, or until the chicken is done and the vegetables are tender.

Hash Brown Potato Stacks

Pre-Browned Frozen Hash Brown Patties - 2 for each serving
Margarine or Butter
Onion Slices
Cheese Slices

Directions
Butter one side of each frozen hash brown patty. Make a "sandwich" by putting one large slice of onion and one slice cheddar cheese between the unbuttered sides of hash browns.

Wrap each "sandwich" in heavy duty aluminum foil. Grill over grate for about 45 minutes on medium low heat or until hash browns are crispy golden brown when you open the packet. Truly delicious!

Vegetable Packets on the Grill

1 medium onion sliced
1 red bell pepper, diced
2 cups broccoli florets
1 1/2 cups cauliflower florets
3/4 teaspoon basil
1/4 cup chicken broth or substitute
2 tablespoons olive oil
Salt and pepper to taste
Place the ingredients equally on 2 large sheets of aluminum foil. Fold and seal tightly.

Place over hot coals. Cook for 12-18 minutes, turning frequently. Serve warm. Serves 4.

Campfire Coffee Can Bread

1 loaf frozen bread dough, thawed
butter or margarine
1 small coffee can
1 large coffee can

Preparation

After breakfast, when the fire has burned down to coals, coat the inside of the small coffee can with butter, and put the dough into it. Cover with foil and set in a warm spot near the fire. Allow to rise until approximately doubled in volume (about 30 minutes). Discard foil cover. Line the bottom of the large can with about one inch of pebbles to keep the bread from burning on the bottom. Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two inches of the bottom. Cover the top with foil and poke a few holes to allow air. Check by lifting foil in about twenty to thirty minutes. Bread is done when brown on top.

Servings: 4. Preparation time: 1 hour

Fire Pit/Grilled Cajun Scallops

Scallops
Fresh thyme
Fresh basil
1 tsp Worcestershire sauce
1 cup butter or substitute
4 small onions, finely chopped
Salt and pepper
1/2 tsp of cayenne pepper
Heavy duty aluminum foil

Instructions
In a large mixing bowl combine softened butter, thyme, basil, Worcestershire sauce, onion, salt, pepper and cayenne.
Layer 2 large pieces of aluminum foil. Drain scallops and place on top of the tin foil.

Scoop the mixture onto the scallops. Fold and seal the foil around the scallops.
Place in fire pit or barbecue directly on hot coals for 10 to 15 minutes. Serves 8.

Portabella Mushroom Burger

4 large portabella mushroom caps
1 large sweet onion – sliced ¼ inch thick
1/4 cup light balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil, optional
1/2 teaspoon dried oregano, optional
1 tablespoon minced garlic
salt and pepper to taste

Brush dirt off mushrooms. Cut off stems and place smooth side up in a shallow dish. Add the onions slices.
In a small bowl, whisk together the vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes, turning twice.
Preheat grill for medium-high heat (or preheat the oven to about 375F). Brush the grill with oil. Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side (or bake them for 8 minutes). Baste with marinade frequently. Serve with your favorite rolls, lettuce, tomato and other condiments of your choice.

Kasha and Mushrooms

4 c vegetable broth - essential to keeping the kasha from tasting like cardboard
2 c kasha (toasted buckwheat groats that are brown in colour)
1/2 lb mushrooms, sliced
1 tsp salt
1 tbsp chopped dill
1 tbsp chopped parsley (optional)

Cook kasha by bringing it and the broth to a boil. Turn the heat down, cover the pot, and simmer for 12 to 15 minutes, until the broth has been absorbed.

Sauté the mushrooms in a non-stick pan or in some broth.

Combine kasha, mushrooms, and salt. Place in non-stick or greased casserole dish and bake at 300 degrees for 15 minutes. Sprinkle with dill (and parsley, if using).

Upsidedown Pineapple Cakes

Cake Donuts
Sliced Pineapples, drained of juice
Brown Sugar, mixed with some Butter
Maraschino cherries

Directions

Place a cake donut onto aluminum foil. Add a slice of pineapple on top of donut then a

cherry in the middle. Sprinkle with brown sugar mixture. Wrap in foil and place into campfire on barbecue grill for a few minutes on each side. Kids love these when sitting around a campfire.

Easy Fruit Cobbler Cake

1 (21 ounce) can blueberry pie filling

1 (18.25 ounce) package yellow cake mix

1 (12 fluid ounce) can or bottle lemon-lime flavoured soda

Preheat oven to 375 F.

Grease a 9 x 13 inch pan. Spread pie filling over bottom, then sprinkle evenly with cake mix. Pour lemon-lime soda over the top. Bake for 45 minutes

APRIL 2008

Drunken Drumsticks

Ingredients
1 cup Worcestershire sauce (250 ml)
1 cup soy sauce (250 ml)
1/2 cup rice vinegar (125 ml)
6 cloves garlic, minced
1/3 cup fresh cilantro, chopped (75 ml)
1 tbsp fresh red chilli pepper, chopped (15 ml)
2 tsp ginger powder (10 ml)
1 beer (341-355 ml)
4 lbs chicken drumsticks (2 kg)

Instructions:
Combine first 8 ingredients in large heavy-duty plastic bag. Add chicken. Seal and marinate overnight, turning occasionally.
Preheat barbecue. Remove chicken from marinade. Grill over low heat, turning occasionally, until legs are tender and golden brown, about 30 minutes.

Note: These legs make a good Friday-night meal: Marinate them at home before you head to the cottage and then just throw them on the grill when you arrive. Don't limit this recipe to chicken drumsticks. Thighs and bone-in breasts are also good and add nice variety.

Italian Chicken Packets

4 boneless, skinless chicken breasts
8 plum tomatoes, thinly sliced
5 green onions, chopped
1/2 cup basil pesto

Tear off four large square of aluminum foil and spray with nonstick cooking spray.

Place a piece of chicken on each foil square, and top each with one quarter of the vegetables and pesto.

Seal the packets, allowing some room for the contents to expand during cooking.

Grill over medium heat for 25 minutes. The chicken should be thoroughly cooked in the center.

Foil packet meals are the quickest way to get meat and vegetables to the table in minutes. The best part is these meals are so easy to clean up! Just bundle up foil and toss it, then sit down to enjoy your meal.

Roasted Baby Potatoes

1 lb. baby potatoes, cut in half
6 whole cloves of garlic
3 tbsp. Olive oil
2 tsp. unsalted butter
Zest from a fresh lemon
Pepper to taste
1 tsp. coarse sea salt
1 pinch paprika

2 sprigs (3”) fresh thyme, left whole (optional)
1 sprig (3”) fresh rosemary, left whole (optional)

Place all ingredients in a bowl, toss well. Put potato mixture in the centre of a piece of aluminium foil. Fold the foil in half to cover the potatoes.
Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch. Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes. Open the lid and continue cooking the pouch for another 15-20 minutes. Remove the pouch and don’t open until ready to serve. Note: This recipe can also be done in an oven at 425 degrees F and using the same time guidelines.

Baked Onions

These savoury bulbs go well with any grilled meat. Use sweet onions -- Vidalias if you can find them (although plain yellow onions work just fine). Wrap the onions, skin and all, in one layer of aluminum foil and toss them on the grill about 20 or 30 minutes before the meat will be done.
Cook until tender, unwrap, peel away the skin, and serve with a generous pat of butter and a little salt. You can roast onions the same way in a bed of coals.
An alternative version: Peel the papery skin off a bunch of onions, cut a slice off each end, and use an apple corer to remove the center core of the whole peeled onion. Arrange the onions in a greased baking dish (or in a disposal aluminum baking dish of you want to cook this dish on the grill).
Stuff each core with a big wad of better and sprinkle very liberally with beef bouillon powder, then cook on the grill or in the oven until the onions are tender. Delightful!

Baked Beans

Start with a couple large cans of your favourite pork and beans. Drain and dump them into a lightly greased casserole dish.
Add a large chopped sweet onion and, if you like, several crushed cloves of garlic. Stir in ketchup, mustard, and molasses (or other sweetener: brown sugar, syrup, honey) to taste.
Don’t fuss with the quantities - you’re just making a batch of baked beans! If you like your beans with a little kick, add a chopped jalapeno pepper or two or a couple of sloshes of hot sauce. Stir everything together in the casserole dish then lay slices of maple smoked bacon across the top to cover.
Bake in a 350-degree oven, uncovered, for an hour or so, until the bacon is cooked and the beans have turned dark brown. These can be prepared well ahead of time and allowed to cool to room temperature before serving.

Killer Coleslaw

1 large bag coleslaw mix or 2 small
1/3 cup diced green onions
½ cup slivered almonds
2 tbsp sesame seeds

Toast almonds and sesame seeds at 350F about 5minutes, watching as they burn fast. Cool. Combine coleslaw mix, green onions, almonds and sesame seeds.

Dressing:

½ cup oil (or less)
3 tbsp vinegar
2 tbsp sugar
pepper to taste
1 pkg chicken flavoured Ichiban noodles

Crush noodles before opening the package. Take out the seasoning package and set aside to use in the dressing. In a large bowl, combine the cabbage, onions, toasted almonds and sunflower seeds.

To make the dressing:

In a small bowl, whisk together the rice vinegar, vegetable oil and reserved seasoning from the noodle mix.

Just before serving, toss the salad with the dressing. Add the crushed noodles, toss again and serve. Kids love leftovers the next day.

2 cups flour
2 cups sugar
1 tsp. baking soda
1- 20 oz. can crushed pineapple, do not drain
2 cups walnuts
Mix all ingredients. Pour into 9"x13" greased pan. Bake at 350° F for 35-40 minutes.
Frost with cream cheese frosting while warm

Dump Cake

This dump cake recipe is so easy you won't believe it. There is no mixing at all, just dump in the ingredients, bake and enjoy.

Ingredients
butter (for buttering pan)
1 19 ounce can crushed pineapple
2 19 ounce cans pie filling of choice - blueberry, cherry, etc.
1 yellow or white cake mix
1/2 cup toasted slivered or sliced almonds
¼ cup cold butter

Preheat oven to 350ºF.

To toast almonds - Spread evenly in a baking pan. Put in oven while it is heating up. Watch very carefully while almonds toast as they go from golden to burnt very quickly.

Butter a 9"x13"x2" pan generously. Dump in can of crushed pineapple. Spread it around the pan a bit but do not worry about it being evenly spread.

Scoop the pie filling and place in the pan in clumps. Again do not try to spread it evenly.

Sprinkle the entire cake mix over this mixture.

Sprinkle toasted almonds on top. Cut the stick of cold butter into small cubes and dot the entire top of the cake with butter cubes. Cut into the mix with a knife here and there. This will create small slits in the mixture that will allow the juices from below to come up during cooking.

Pop into the oven and bake for 50 minutes. That's it! This really is a dump cake isn't it? With a dollop of whipped cream on top or a bit of ice cream on the side, it's especially delicious.

March 2008

Easter is the Christian celebration which commemorates the resurrection of Christ from the dead, after his crucification on Good Friday. One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions that are deeply intertwined between Christian, Jewish and Pagan cultures. It is no coincidence that Easter comes at a time of year so close to the Jewish Passover and the Pagan Ostara celebration at the spring equinox.

Easter is a wonderful time to get together with family and friends to celebrate. It heralds the end of what is often a long and gloomy winter and marks the beginning of the build up to summer.

Hot Cross Buns

Dough:

1/4 cup water - at room temperature or slightly above
1/2 cup lukewarm milk
1/4 cup melted butter
1 egg, lightly beaten
3-1/2 cups all purpose flour
1/4 cup sugar
1-1/2 tsp. active dry yeast
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of ground cloves
pinch of allspice
1/2 tsp. salt
1/2 cup golden seedless raisins
1/4 cup finely chopped, mixed candied fruit

Glaze

2 T. granulated sugar
2 T. water

Icing

1/2 cup Confectioners' sugar
2 tsp water

Preparation:
Mix the yeast, 1 cup flour, sugar, salt, and other spices in a bowl. In a separate bowl, mix the milk and water together. Combine the dry ingredients mixture, the liquid ingredients, and the butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add the egg and beat 1 more minute. Stir in the raisins, fruit, and enough of the remaining flour to make a firm dough. Knead the dough on a floured surface for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in a lightly greased bowl; turn over to grease the other side of the dough. Cover and let rise in a warm place. After about 15 minutes, test the dough to see if it has risen sufficiently and is ready to be shaped. To test, gently stick two fingers into the risen dough up to the second knuckle.. take them out. If the indentations remain, the dough is ripe and ready.

Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake in preheated oven at 375 degrees for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze; then spread it over the warm buns. Let the buns continue to cool on the baking sheet. When completely cool, fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun. Or, simply spoon narrow strips of icing, in the shape of a cross, on each bun.

Roasted Pork Tenderloin w Vegetables

1 pound pork tenderloin
1/2 teaspoon seasoned salt
2 onions, cut into wedges
3 carrots, cut into chunks
2 Yukon gold potatoes, cut into wedges
1/2 teaspoon dried Italian seasoning
2 tablespoons butter

Preparation:

Preheat oven to 425 degrees F. In 9x13" pan, place pork tenderloin and sprinkle with seasoned salt. Arrange vegetables around pork, then dot with butter and sprinkle with Italian seasoning. Bake, uncovered, at 425 degrees F for 35 minutes. Then cover pan with foil and bake 10-15 minutes longer until pork is cooked and vegetables are tender.

Maple Syrup and Brown Sugar Glazed Ham

A ham glazed with a combination of maple syrup and apple juice, along with a little mustard and brown sugar.

Ingredients:

1 fully cooked ham, about 6 to 8 pounds
1/2 cup pure maple syrup
1/2 cup brown sugar
1/2 cup apple juice
1 heaping tablespoon brown or Dijon mustard
dash cinnamon and ginger or allspice, optional

Preparation:

Place ham, fat side up, on rack in a foil-lined roasting pan; score fat and stud with cloves, if desired. Cook at 325° for about 18 minutes per pound, until meat thermometer or instant read thermometer registers 148°.

Combine glaze ingredients in saucepan; bring to a boil and boil for about 2 minutes (be careful not to let it boil over). About 20 minutes before the ham is done, spoon about half of the glaze over top of ham, then about 10 minutes before done, spread remaining glaze over ham. Serves 8 to 10

Strawberry Spinach Salad

1/3 cup oil
2 Tbsp. honey
dash cinnamon
3 Tbsp. lemon juice
1 tsp. Dijon mustard
1/8 tsp. salt
10 cups baby spinach leaves
2 cups sliced strawberries

Preparation:

In small clean jar with tight-fitting lid, combine oil, honey, cinnamon, lemon juice, mustard, and salt and shake well. Refrigerate until serving time.

Combine spinach and strawberries and toss gently. Just before serving, drizzle with dressing and toss gently to coat. Serves 12

Onion and Potato Gratin
2 tablespoons olive oil
3 large Spanish onions, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Heat oil in a large sauté pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

Perfect Green Beans

2 T salt (for boiling beans)
1 pound string beans , ends snapped off and beans cuts in half or quartered crosswise if large
2 T butter
salt and freshly ground black pepper to taste

Bring 4 quarts of water to a boil in a large covered pot. Toss in the salt and as soon as the water returns to the boil, add the beans. Don't recover the pot. Boil over high heat from 4 to 10 minutes or until the beans are cooked but retain an almost imperceptible crunch--you'll have to spoon one out and bite into it. Drain the beans in a colander--don't rinse them--and put them back in the pot. Toss or gently stir the beans over high heat for about 1 minute to dry them. Turn off the heat, add the butter, and sprinkle with salt and pepper. Toss until the butter coats the beans. Serve immediately. Makes 4 side-dish servings.

Marmalade Candied Carrots

2 pounds carrots, peeled, sliced diagonally
2/3 cup orange marmalade
2 tablespoons brown sugar
2 tablespoons butter
2 tablespoons rum
1/2 cup toasted pecans*, coarsely chopped

Preparation:

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.
**To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Fluffy Raspberry Dessert

1/2 cup butter, softened
1/3 cup brown sugar
1-1/2 cups flour
1/2 cup chopped walnuts
10 oz. pkg. frozen raspberries, thawed
2 pasteurized egg whites
1 cup sugar
1 Tbsp. lemon juice
1 tsp. vanilla
1 cup heavy cream, whipped

Preparation:

Preheat oven to 400 degrees F. In large bowl, combine butter, brown sugar, flour, and nuts until crumbly. Spread crumbs in 9x13" pan (do not press down). Bake, stirring twice during baking time, until crumbs are light golden brown, 10-15 minutes. Cool until you're able to handle the crumbs; reserve 1/2 cup. Press remaining crumbs into bottom of pan.

In large bowl, combine remaining ingredients except whipped cream. With electric mixer, beat this mixture for 15-20 minutes until stiff peaks form. The mixture will increase in volume, almost filling the bowl. Fold in whipped cream and spread on crumbs on pan. Top with remaining crumbs, cover, and freeze at least 8 hours before serving. Serves 12-15.

Fastest Cheesecake recipe

1 - 8 oz pkg cream cheese, softened
1 – 3oz pkg cream cheese, softened
1- 14oz can eagle brand milk
1/3 c lemon juice
1 t vanilla
1 - 9" graham wafer crust

Whip together with electric mix till smooth and creamy. Pour into graham wafer crust and chill. Makes 8 servings.

HAPPY EASTER

FEBRUARY 2008

Valentines Day is a day to express your love, and to celebrate the spirit of love. What better way to express your love by preparing a sumptuous meal and sharing it with your loved one by candlelight. And to enhance your romantic evening some of these recipes contain certain foods that have been known to help stimulate love within us.

Set your table with your best dinnerware, romantic linens, flowers, and candles. Don't forget the wine and cheese and your favourite romantic music to set the mood. Clean as you cook, but don't worry about the mess afterwards; leave the dishes ‘til morning and enjoy each other! For your entrée select one from each category below.

Thai Cucumber Shrimp Appetizers

1 English cucumber
20 - 24 frozen cooked shrimp thawed, tails on (61-70ct.) (will make approx 20 – 24)
5 teaspoons Thai Hot Sweet Chili Sauce,
1 green onion stem sliced thinly
zest of 1 lemon
Parsley for garnish
Gruyere cheese diced (approx. ¾ inch cubes)
Score skin of cucumber lengthwise with tines of a fork then slice 1/2-inch thick. Put shrimp on cucumber slices; add 1/4 teaspoon chili sauce per slice. Garnish with sliced onion and lemon zest. Serve this easy Thai cucumber shrimp appetizer on a serving platter interspersed with shrimp that has been dipped in hot chili sauce, cheese cubes and parsley. Yield: 20 - 24 appetizers

Note: Unless you are having guests for dinner, you can reduce the ingredient quantities to not more than 3 cucumber appetizers per person.

Spinach, Cranberries & Pine Nuts Salad
2 tablespoons fresh orange juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1 - 6 ounce package Baby Spinach Leaves, rinsed
2 tablespoons dried cranberries (Ocean Spray Craisins are good)
3 tablespoons pine nuts, toasted
In a small bowl combine orange juice, balsamic vinegar, Dijon mustard, olive oil, salt and pepper.
Place spinach in a large bowl, add the dressing, cranberries and pine nuts, toss lightly and serve. Serves 4 – 6.

Hot Mushroom Salad

…the beginning of a gourmet.

Ingredients:

1/2 cup olive oil
1/4 cup tarragon vinegar
2 - 3 tbsp. Dijon mustard
1 clove garlic, minced
salt and pepper to taste
1 head butter lettuce, torn into bite-sized pieces
1/4 lb. Monterey Jack cheese, shredded
1/2 lb. fresh mushrooms
2 Tbsp. butter

Instructions
Set salad plates in freezer for at least one hour. Make salad dressing by combining oil, vinegar, mustard, garlic, salt and pepper in a screw top jar. Shake well. Mix lettuce, cheese and dressing in a bowl. Place on cold salad plates. Immediately sauté the mushrooms until very hot and spoon over salad so the hot mushrooms melt cheese. Serve fast. Makes 4 servings.

Beef Tenderloin w Green Peppercorn-Brandy Sauce

2 (8 oz. ea) beef tenderloins
salt and pepper
1 tablespoon butter
3 tablespoons chopped shallots
1 tbsp green peppercorns
1 cup beef broth
1 tablespoon whole grain Dijon mustard
2 tablespoons heavy cream
2 tablespoons brandy
2 tablespoons chopped chives for garnish
Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy. Cook 5 min. or until reduced to half. Place beef on serving plates. Top with sauce, garnish with chopped chives. Serves: 2

Lobster Scampi
4 tablespoons butter
1/2 cup garlic olive oil
1 tablespoon hot pepper oil or 1 teaspoon crushed red pepper
16 garlic cloves, minced
1 teaspoon Hungarian paprika
2 tablespoons Worcestershire sauce
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1/2 pound cooked lobster meat

Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice. Serves: 4

Small Red Potatoes with Truffle Oil

Truffle oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven!
Small red potatoes, 3 to 5 per person
Butter
Salt and pepper, to taste
Chives, chopped
*White truffle oil
Peel a strip around the middle of each potato, steam until knife tender. Drain, add butter, salt and pepper. Serve 3 to 5 potatoes per person on each plate, sprinkle with chives, white truffle oil and serve.
This is one of the simplest potato side dishes to serve with a meat entree. It is not only easy to prepare, it is delicious and very gourmet

*Truffle oil can be purchased at gourmet food shops. I get mine from ‘Gluttons Speciality Foods and Bistro’ at 842 Corydon Avenue , Winnipeg .

Cheesy Potato Cups (in Marinated Cucumber Slices)
2 cups frozen shredded hash brown potatoes, thawed
2 tablespoons onion, finely chopped
freshly grated Nutmeg, to taste
Salt and pepper, to taste
4 tablespoons Parmesan cheese, coarsely grated
Parsley for garnish
In a medium sized bowl mix together potatoes, onion, nutmeg, salt and pepper; squeeze out any liquid then add the cheese. Spoon potato mixture into 8 buttered 4 ounce muffin cups. Bake at 350° for 45 minutes. Loosen edges with a sharp knife, invert onto individual plates and serve hot over marinated cucumber slices recipe follows:

Marinated Cucumber Slices
1 English Cucumber, washed, ends trimmed
1/2 teaspoon fresh Mint, finely chopped
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
dash of Cayenne pepper
While potatoes are baking notch cucumber with tines of a fork; cut 7 to 8 thin slices lengthwise, per person; put in a marinade of mint, vinegar, sugar and cayenne pepper for 30 minutes. Drain, overlap slices in a circle on each plate, top with a cheesy potato cup, garnish with parsley and serve. Serves 8

Perfect Parsnips

These are presentable, palatable and positively a snap.

3 parsnips, peeled and sliced in matchsticks
1 carrot (for colour) peeled and sliced in matchsticks
3 tbsp butter
1 tbsp lemon juice
2 tsp fresh dill or 1 tsp dried dill

Stir fry parsnips and carrots in butter over medium heat 3 to 4 minutes until tender crisp. Remove to casserole dish and sprinkle with lemon juice and dill. Serves 4 – 6.

Zucchini Side Dish with Dill Weed

1 tablespoon butter
2 pounds green zucchini, finely diced
salt and pepper, to taste
1/2 teaspoon dried dill weed
In a medium-sized saucepan over medium heat melt butter, sauté diced zucchini with salt and pepper for 2 to 3 minutes or just until tender crisp. Add dill weed and serve this easy delicious zucchini side dish. Zucchini is also good served with dried mint. Serves 8.

Lemon Sorbet

This is a delightful finale to a sumptuous meal or can be served to clean the palate between courses.

1 cup milk (2% or skim will do)
1 cup whipping cream
5 lemons = 1 cup lemon juice
2/3 cup berry sugar (fine granulated)
Cut in half and squeeze lemons; save shells.

Mix all ingredients together in a shallow dish and freeze for 4 hours. Stir occasionally to break up ice crystals. Spoon into shells, cover and return to freezer until ready to serve. Garnish with a raspberry and mint leaf.

Tip: Cut a small portion off the ends of the rinds so they will lie flat in their containers.

Easy Ice Cream Oreo Dessert
2 Oreo cookies
1/2 teaspoon honey
2 martini glasses

Ice cream, any flavour you like, use a good quality
1/4 cup heavy cream, whipped
Chocolate chopped coarsely for garnish
Almonds, sliced and toasted for garnish
2 mint sprigs
In a food processor crush cookies, transfer to a shallow dish. Apply honey to rims of martini glasses; roll in crushed Oreo cookie crumbs to coat edges. Fill glasses with ice cream, top with whipped cream; garnish with chopped chocolate, toasted almonds, mint sprigs and serve this easy dessert. Serves two.

January

Good Luck Soup (or Polish Hangover Soup)
1 lb smoked garlic sausage, diced
1 lb maple smoked bacon or smoked ham, diced
1 large onion, diced
1 large green pepper, seeded and diced
2 cups celery, diced
1 cup carrots, diced
1 can* sauerkraut, drained and rinsed
1 - 8 oz can mushrooms stems and pieces
1 - 20 oz can diced tomatoes
2 + tbsp Hungarian paprika
1 tbsp black pepper
4 cups beef broth
1 cup strong black coffee

Buy the sauerkraut that just has salt and water listed for ingredients; not the one with vinegar.
Dump all together in a large pot, cover and bring to a boil. Reduce heat to simmer for one hour.

Make and add the following roux:
1 cup French onion soup chip dip
1/2 cup all purpose flour
1 cup soup from the pot

Mix the onion soup and flour together to make a smooth paste, add one cup of soup from the pot to the mixture. Slowly stir into the soup.
Bring soup back to a boil, stirring constantly until thick and bubbly

If desired, grate Swiss cheese on top of each bowl of soup prior to serving.

Serve with crusty bread with cream cheese, garlic toast, or some sharp cheese with Rosemary and Garlic Triscuits.

Pork Tenderloin with Apples

Pork tenderloin is a great cut of meat for this meal; it cooks quickly and is usually quite lean. Plus, despite its light buttery flavour, it contains no more fat per piece than a boneless chicken breast. Fresh herbs are best for this recipe - fresh thyme is available year round at most supermarkets.

Ingredients:
4 sprigs fresh thyme, plus more for garnish
2 ten-ounce pork tenderloins, trimmed
Coase salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 tart cooking apples, halved horizontally
3/4 cup apple cider (or apple juice)
2 tablespoons sugar

Directions:
Preheat oven to 400 degrees F.
Place a thyme sprig on either side of the pork. Fold up tail ends; tuck underneath. Truss every inch of the pork using kitchen twine. Season to taste with salt and pepper. Heat oil and butter in an ovenproof skillet over medium-high heat. saute the pork until brown, 2-3 minutes per side.

Add apples to skillet, cut side down; brown for 2-3 minutes. Turn apples over, transfer skillet to oven. Roast pork until the internal temperature reaches 145 degrees F. for medium and 150 degrees F. for medium well, about 10 minutes.

Transfer pork from skill to a cutting board, and let stand for 10 minutes. remove apples and transfer to a bowl. Place skillet on stovetop; deglaze pan with apple cider and cook until cider is reduced by half, about 4 minutes over midium-high heat. Stir in sugar: reduce cider 2 minutes more.

Remove twine from tenderloins; slice into 1/4 inch medallions. Place cabbage on serving platter, position pork medallions over cabbage, and arrange apples halves on cabbage. Pour pan sauce over pork medallions, and garnish with thyme sprigs.
Serves 6

Sauteed Cabbage Recipe:

2 tablespoons unsalted butter
1/2 medium head red cabbage, thinly sliced
1/4 teaspoon caraway seeds
1 cup apple cider
1 tablesppon sugar
Coarse salt and freshly ground pepper
Heat butter in medium skillet over medium heat. Add cabbage; saute 2 minutes.
Add caraway seeds and apple cider, bring mixture to a boil.
Reduce heat to low; simmer and let cook, stirring occasionally, 6 to 8 minutes.
Add sugar; cook 2 minutes more.
Remove skillet from heat; season cabbage with salt and pepper.

Serves 6.

Chocolate and Banana
Satisfy that chocolate craving with a drizzle of melted chocolate chips over banana slices for an easy treat.
1 tablespoon semisweet chocolate chips
1/2 banana, thinly sliced
1 tablespoon non fat vanilla yogurt
Melt chocolate chips in a small bowl in the microwave. Top banana slices with the chocolate and 1 tablespoon yogurt.

December

Christmas Eve Shortcut Cinnamon Buns

20 unbaked frozen dinner rolls (Safeway’s works well)
2/3 cup brown sugar
¼ cup instant vanilla, Caramel or Butterscotch pudding mix
2 teaspoons cinnamon powder
1/3 cup melted butter
½ cup whipping cream (unwhipped)
Maraschino cherries, halved (optional) or raisens
pecans or walnut pieces (optional)
Prepare the night before baking:

Lightly grease a 10-inch bundt cake pan. Put about ½ of the whipping cream in the bottom of the pan. If you want the buns to be very festive you can add maraschino halved cherries and pecans to the bottom along with the whipping cream.

Then sprinkle a little of the pudding mix, brown sugar, and cinnamon onto the whipping cream. Place frozen rolls into the pan. Drizzle the remaining whipping cream over the buns. Sprinkle the remaining, brown sugar, pudding mix, and cinnamon over the frozen rolls. Pour the melted butter over the top.

Cover with a clean, damp cloth and leave overnight at room temperature to rise. In the morning, preheat the oven to 350 degrees. Bake for 25 minutes, until golden brown. Turn out onto a serving plate. Buns can be pulled apart with fingers or fork.

Christmas Morning Wife Saver

16 slices bread, crusts removed
16 slices back bacon or ham, cooked
16 slices cheddar cheese, sharp
6 eggs
½ tsp -salt
½ tsp pepper
1 tsp dry mustard
¼ cup onion, finely chopped
¼ cup green pepper, finely chopped
2 tsp Worcestershire sauce
3 cups whole milk or 2%
1 dash Tabasco
1/4 lb butter
Cornflakes, crushed

Instructions:

Cover the bottom entirely of a 9 X 13 inch buttered baking dish with 8 pieces of bread. Cover bread with cooked back bacon slices or ham slices.
Lay slices of cheddar cheese on top; then cover with slices of bread (to make it like a sandwich).
In a bowl, beat, eggs, salt and pepper.
To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and dash of Tabasco.
Pour over the 'sandwiches'.
Cover and let stand in the refrigerator overnight.
In the morning, preheat oven to 350 F.
Melt ¼ lb butter and pour over top.
Cover with crushed corn flakes.
Bake 1 hour in 350 F oven.
Let stand for 10 minutes before serving. Serves 8.

Stuffed Cherry Tomato Appetizer Cups

These really adds a Christmassy touch to your holiday table. Make as many appetizers as you like

Ingredients:
Cherry Tomatoes, small size
Salt and pepper, to taste
Mozzarella Cheese
extra-virgin olive oil
Fresh Basil sliced 1/4-inch
Preparation:

Cut and discard a small slice from top of each cherry tomato to sit level; scoop out pulp with a melon baller making a cup; sprinkle cup with salt and pepper; stuff cups with cheese and basil drizzle with oil and top with basil. Serve on a platter. These make an attractive presentation served along with Cream cheese stuffed cucumber cups

Cream cheese stuffed cucumber cups

Firm, straight English cucumber washed and dried
1 small pkg cream cheese, softened
1 small red bell pepper, washed, seeded and finely diced – reserve a tablespoon
1 small green bell pepper, washed, seeded and finely diced – reserve a tablespoon
1 tbsp Sweet chili Sauce (for chicken – SuperValu)
Cut ends of cucumbers and score lightly with a fork. Slice cucumbers crosswise into 1½ inch slices. Scoop out centers with a melon baller making cucumber cups leaving 1/4-inch bottom and walls; salt cups lightly.

In a small bowl blend sweet chili sauce into cream cheese well; add diced peppers; mix well. Fill cucumber cups with cream cheese pepper mixture. Sprinkle with a few of the reserved red and green peppers. These appetizers make an attractive presentation served along with stuffed cherry tomatoes.

Note: Any left over mixture can be used to top cracker rounds, etc.

Stuffed Crown Roast of Pork

Dazzle your family and holiday guests with this beautiful and delicious stuffed crown roast of pork. You can serve this roast with pride!
Ingredients

1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1 1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Spiced crab apples (optional)
Preparation:

Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.
Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve. Serves: 16-20

Cranberry Maple Sauce Recipe

A member submitted this delightful cranberry sauce recipe; instead of sugar the recipes calls for maple syrup, apple cider and pieces of apple to truly enhance the flavour of the sauce.

Ingredients:

12 ounces fresh cranberries
3/4 cup pure maple syrup
1 cup apple cider or juice
1 large apple, peeled and cut in 1/4" pieces
1/3 cup chopped walnuts

Instructions:

Combine cranberries, maple syrup and apple cider in saucepan and bring to a boil.
Reduce heat and simmer, stirring occasionally about 15 minutes or until cranberries burst and sauce is thick and chunky.

Remove from heat and stir in apple and walnuts. Chill sauce until cold and thick, or up to three days before serving. Serves 6 to 8. Enjoy!

Roast Turkey Breast with Stuffing

1 (4-6 lb.) de-boned turkey breast
1/4 cup melted butter
2 cloves of garlic minced
1 tablespoon of minced parsley
2 tablespoons of fresh lemon juice

Stuffing
1 cup finely diced onions
2 stalks of green onions finely diced (white and green parts)
2 stalks of celery finely diced with some of the leaves
1/2 cup of butter
1 1/2 quarts of stale bread, cubed
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 cup minced flat leaf parsley
1/2 cup of beer
2 eggs slightly beaten salt and pepper

Prepare stuffing first by sautéing the onion and celery in butter in a non-stick skillet over moderate heat until pale golden for 5 to 8 minutes. Then in large mixing bowl add all other ingredients mixing well. Add butter, onion and celery to bowl and mix well again. You may add a little water if mixture is too dry. Stuff the dressing into the turkey breast and tie with kitchen string at 1-inch intervals to hold shape. Then take the butter, garlic, parsley and lemon juice mixture and baste the surface of the turkey breast. Place in a baking dish with a tented piece of alum foil over turkey; put in pre-heated oven at 350 degrees F for approximately 2 hours basting every 15minutes and add water if juices start to dry and burn. Transfer to platter and let stand for 5 minutes before carving.

Green Beans with Red Peppers and Garlic

This light and flavourful side dish is also a feast for the eyes, with its bright colours dotting of garlic. It comes together so quickly and is simple to prepare. It’s also easy to substitute in other vegetables so long as they are cut into the right shape.

1 lb green beans, stems trimmed
2 teaspoons olive oil
1 red bell pepper (capsicum), seeded and cut into julienne
1/2 teaspoon Chile paste or red pepper flakes
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Handful sliced almonds (optional)

Cut the beans into 2-inch (5cm) pieces. Bring a large saucepan three-quarters full of water to a boil. Add the beans and blanch until they turn bright green and are tender crisp, about 90 seconds. Drain the beans and plunge into an ice-water bath or rinse them heavily with very cold water to stop the cooking. Set aside.

In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for 1 minute.

Add the beans and sauté for 1 minute longer.

Add the Chile flakes or paste and garlic and cook for one minute longer. The beans will be tender and bright green.

Drizzle with a touch of olive oil, season with salt and pepper, and garnish with the sliced almonds. Serve immediately. Serves 6.

Cranberry-mandarin trifle

This new twist on a classic trifle sparkles with fruit. Since it tastes better if refrigerated overnight, you only have to dollop on whipped cream before serving.

1 (300-g) pkg frozen cranberries or 3 cups (750 mL) fresh cranberries
1/3 cup granulated sugar
1/2 cup) water
1 cup seedless raspberry or strawberry jam
3 10-oz (284-mL) cans mandarin orange segments
2 (425-g) cans Devon custard
3/4 cup dry sherry or 1/2 cup orange-flavoured liqueur
2 (150-g )pkgs ladyfingers
1/2 cup whipping cream (optional)

In a large saucepan, stir cranberries with sugar and water. Bring to a boil over high heat, stirring often, until cranberries have popped and liquid is thickened, 3 minutes. Remove from heat. Stir in jam. Spoon 1/4 cup of cranberry sauce into a small bowl. Set aside. Pour remainder into a wide bowl. Place in freezer and stir occasionally, to quickly chill, 15 minutes.

Meanwhile, drain and discard liquid from mandarin segments. In a medium-size bowl, stir custard with 2 tbsp sherry. Pour remaining sherry into a pie plate. Dip one-third of ladyfingers in sherry and place on bottom of a large trifle or glass bowl. Break in half, if necessary. It's OK if there are gaps between ladyfingers because they swell as the trifle sits.

Spoon one-third of custard mixture, about 1 cup, over ladyfingers. Arrange one-third of mandarins over custard. Segments won't completely cover custard. Dollop one-third of cooled cranberry mixture, about 3/4 cup over mandarins. There is no need to spread. Repeat layering 2 more times, adding more sherry to pie plate to dip ladyfingers, if necessary. Finish with cranberry mixture. Cover and refrigerate trifle and reserved cranberry sauce at least 8 hours or up to 2 days.

To serve, pour cream into medium-size bowl. Using an electric mixer on high, beat until peaks form when beaters are lifted. Spoon over top of trifle. Drizzle with reserved cranberry sauce. Makes 12 to 14 servings

Holiday Baking: Christmas Mice

This recipe is a little time consuming but well worth it when you witness the young children’s delight at the cute mice.

4 oz semi-sweet chocolate
⅓ cup sour cream
1 ¼ cups fine chocolate wafer crumbs
Slivered almonds
Silver decorator balls
Red and green licorice shoelaces

Melt chocolate over hot water (in double boiler). Remove from heat and blend in sour cream. Stir well. Stir in 1 cup chocolate wafer crumbs. Mix well. Cover and chill until firm (about 1 hour). Roll 1 level tablespoon of mixture into oval shapes with slightly pointed heads. Coat with remaining crumbs. Roll dough in confectioners sugar (for white mice).

Decorate with silver dragees (small silver edible balls) for eyes, almond slivers for ears, and shoelace licorice for tails. Refrigerate until firm. Makes 16 to 18 mice.

Note: You’ll find that your children will be eager to help you make the mice.

Peppermint Bark

This peppermint bark not only looks good, but also is delicious and makes a lovely gift. Just wrap a few pieces in cellophane paper; tie with a pretty red or green ribbon and insert a sprig of holly with berries or mistletoe through ribbon.

Crushed candy canes (red & green swirls), to yield 1 cup
2 pounds white chocolate
1 tsp Peppermint flavouring, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

Using microwave bowl place chocolate in microwave and heat 30 seconds. Remove and stir vigorously for 10 seconds. Repeat 2 more times. Stir like mad on the last round to remove all lumps, being careful not to burn it. You can always heat it up more but you can never remove burnt chocolate. When it is all melted, stir in crushed candy cane and peppermint. Place on wax paper lined cookie sheet, spread out to desired thickness (I aim for 1/3 inch) then tap the counter with the tray to smooth top. Place in fridge to harden.

It’s just too easy. Break into 24 pieces. Store in tightly covered container at room temperature.

Cinnamon Stick Ornaments for your dinner table or placed randomly around the house .

Materials you will need:

Scissors, Metallic garlands, sprigs of holly/greenery and cinnamon sticks, ribbons.

Cinnamon - it smells wonderful and tastes even better. Making your own Christmas ornaments from cinnamon sticks is a really simple project you can do with your kids. All it takes is a few sticks of cinnamon, some metallic garlands, sprigs of holly/ greenery and some eager hands.

Purchase cinnamon sticks from a grocery store

Cut the sticks into 4-inch pieces. Wrap several sticks (4 or 5) together with a rubber band. Wind a piece of a metallic garland around the cinnamon sticks. Tie a red or green ribbon in the center, tuck a sprig of holly or greenery with a few berries under the ribbon. Place the cinammon bundles randomly on your dinner table or anywhere around the house.. or hang on a Christmas tree.

These simple ornaments will smell like heaven, and they'll last for years.

Note: If eventually, you do find that the cinnamon sticks are losing some of their strong scent, pour a drop or two of cinnamon oil on a stick. Cinnamon oil can be found at a health food store near you.

Roast Turkey With Maple-Butter Glaze Recipe
1 (14- to 16-lbs.) fresh turkey
1/4 lb. butter
1/2 C. maple syrup
Bring turkey to room temperature before roasting. Heat oven to 325° F. Wash and dry turkey. Stuff with your favourite dressing.

Melt butter and maple syrup over medium heat; pour over turkey. Place on a rack in a pan. Roast 10 to 12 minutes for each pound. Baste every 20 minutes. Use an instant-read thermometer inserted into thigh without touching bone. (Pop-up thermometers that come with turkeys are unreliable.) Thigh should register 175 to 180° F. at thickest part, breast meat 170° F. Before carving, let rest outside oven at least 20 minutes. Makes 14 to 16 servings.

Old Fashioned Turkey Dressing

8 – 10 cups bread cubes (made from toasted egg or milk bread slices)
½ cup butter
1 cup diced onion
2/3 cup diced celery
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons poultry seasoning
2 medium eggs, well beaten
Warm milk

For a soft, moist, fluffy dressing, use toasted bread that has been allowed to dry out for a few hours. Cut into cubes.

Melt butter in frying pan. Add onion and celery, and cook until softened but not browned. Combine with breadcrumbs and seasonings. Add enough warm milk to moisten the breadcrumbs well. Add the two beaten eggs. The breadcrumb mixture should stick to your hands. Makes enough for an 8 to 10 pound turkey.

Creamy Mashed Potatoes

6 potatoes (about 2 1/2 lbs.)
Small package (4 oz.) cream cheese, softened
1/2 cup sour cream
2 tablespoons butter
1 teaspoon onion salt
1 teaspoon garlic salt
Pepper
Additional butter and paprika

Peel and boil potatoes until tender. Drain and mash.

Add cream cheese, sour cream, and seasonings. Beat until fluffy and smooth.

Place mixture in a casserole dish. Dot the top with butter, and sprinkle with paprika. Cover and heat at 350 degrees F. until heated through.

Green Beans Supreme

This isn’t your usual green bean casserole. Loaded with cheese and sour cream, it will be your new favourite.

1 onion, sliced
1 T. fresh parsley, snipped
3 T. butter, divided
2 T. all-purpose flour
½ t. lemon zest
½ t. salt
1/8 t. pepper
½ cup milk
8 – oz. container sour cream
16-oz. pkg. frozen French-steel green beans, cooked
½ cup shredded Cheddar cheese
¼ cup fresh bread crumbs

Sautee onion slices and parsley in 2 tablespoons butter until onion is tender. Blend in flour, lemon zest, salt and pepper. Stir in milk; heat until thick and bubbly. Add sour cream and beans; heat through. Spoon into an ungreased 2-quart baking dish; sprinkle with cheese. Melt remaining butter and toss with breadcrumbs; sprinkle on top of beans. Broil 3 to 4 minutes or until golden. Makes 4 to 6 servings.

Crunchy Salad with Dill Dressing

4 slices bacon, crisply cooked and crumbled
½ head romaine lettuce, torn into pieces (about 4 cups)
8 oz. cherry tomatoes, halved
½ cucumber, sliced
1 red onion, thinly sliced
½ fennel bulb, thinly sliced
½ c. plain yogurt
3 T fresh dill, chopped
2 T. white wine vinegar
1 t. lemon zest, grated
¾ t. salt
¼ t. pepper

In a serving bowl, combine bacon, lettuce, tomatoes, cucumber, onion and fennel. In a separate bowl, combine yogurt, dill, vinegar, lemon zest, salt and pepper. Pour dressing over salad; toss lightly to coat.

Cranberry Sauce Cake

This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend.

3 cups all-purpose flour
1 ½ cups sugar
1 cup mayonnaise
1 (16 ounce) can whole berry cranberry sauce
1/3 cup orange juice
1 t. grated orange peel
1 t. baking soda
1 t. salt
1 t. orange extract
1 cup chopped walnuts

In a mixing bowl, combine flour, sugar, mayonnaise, cranberry sauce, orange juice and peel, baking soda, salt and extract, mix well. Fold in walnuts. Cut waxed or parchment paper to fit the bottom of a 10-inch tube pan. Spray the pan and paper with non-stick cooking spray. Pour batter into paper-lined pan. Bake at 350 degrees f. for 60 – 70 minutes in pan before removing to a wire rack. Combine icing ingredients.

Icing

1 cup confectioner’s sugar
1 tablespoon orange juice
Drizzle icing on top of cake so it runs down the sides.

White Confetti Fudge

This fudge is so pretty to give to a friend for Christmas. At this time of the year you can find many lovely Christmas themes decorated tins to put it in, or a clear plastic container, tied with a red ribbon. It’s sooo good, save some for yourself.

1 ½ lbs. white chocolate
14-oz. can sweetened condensed milk
1/8 t. salt
1 t. vanilla extract
½ c. red candied cherries, chopped
½ c. green candied cherries, chopped

Melt chocolate with milk in a heavy saucepan, stirring constantly. Remove from heat; stir in remaining ingredient. Spread evenly in a buttered, wax paper-lined 8”x8” baking pan; chill until firm. Turn out onto a cutting board; cut into small squares. Make 2 dozen.

November 2007

Hearty Country Vegetable Soup

3 T olive oil
1 large onion, thinly sliced
3 celery ribs, thinly sliced
1 small head (1 lb) green cabbage, coarsely chopped
2 carrots, sliced into ½ “ thick rounds
2 garlic cloves, minced
½ cup dried white beans, soaked overnight and drained
2 ½ - 3 cans (141/2 oz each) vegetable broth
½ t dried thyme
½ t dried savory or sage
8 oz green beans, cut into ½ “ lengths
1 zucchini (6 oz) coarsely chopped
½ t ground black pepper
2 – 3 T chopped fresh basil or dill (optional)

Heat the oil in a soup pot over medium-low heat. Stir in the onion, celery, cabbage, carrots, and garlic. Cover the pot and cook, stirring occasionally until the vegetables soften, 12 to 15 minutes. Add the white beans and 5 cups of broth; bring to a boil. Reduce the heat t medium-low and stir in the thyme and savory or sage. Cover and cook until the beans are almost tender, 1 to 1 ½ hours, adding broth if the soup become too thick.

Stir in green beans and zucchini. Partially cover and cook unit the beans are tender, 20 to 30 minutes. Season with pepper and basil or dill (if using). Divide among bowls. Makes 8 servings. 125 calories, 18 g carbs.

Flavour tips: Substitute fennel for all or part of the celery. You can also add 1/3 crushed tomatoes with the white beans. For a nice touch, serve the soup sprinkled with grated Parmesan cheese or drizzle extra-virgin olive oil.

Apple Butter Pork Loin

This pork is seasoned with spiced apple butter, and roasted in apple juice. If food can be warm and cozy, this is it - a great Sunday dish!

2 (1½ pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove

Preheat the oven to 350 degrees F (175 degrees C).

Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.

Cover, and return to the oven for 2 hours, or until fork tender. Yield: 6 servings

Roast Pork Shoulder

Ingredients:

2 ½ lbs pork shoulder

Directions:

Place picnic shoulder on rack in shallow roasting pan.
If meat thermometer is used, insert it in center of roast so tip
does not touch bone or fat.
Roast, uncovered, at 325 degrees F (slow oven) until done, about 2-1/2 hours.
To test for doneness, make a small cut next to bone into thicker
part of meat.
Juices will be clear when meat is done.
Remove fat from drippings. Serve with gravy.

Roast Pork Gravy

Capture the rich essence of roasted or sautéed pork by using the flavorful meat juices and drippings left in the pan. If you don’t get enough fat from the roast or chops to make the gravy, add vegetable oil to make up the difference.

Drippings from pork roast.
3 tablespoons all-purpose flour
Pork Stock, broth, and/or dry red or white wine or sherry
Cooking Directions
Remove pork from roasting pan; keep warm.
Pour pan drippings into a large glass measure. Let stand until fat floats to top.
Skim fat from drippings; reserve 3 tablespoons fat.
Return reserved fat to pan; sprinkle with flour.
Cook and stir over medium heat for 1 to 2 minutes, scraping browned bits free from pan.
Add enough Pork Stock, broth, and/or wine or sherry to drippings to make 2 cups. Return to pan.
Cook and stir until smooth and thickened.
Serve with pork roast.

Babka Kartoflana (Potato Cake)

Good recipe for left over pork roast – almost a meal in one; just add a side dish of veggies.

3 potatoes – raw, grated1 onion, medium size
1 tsp salt
8 – 10 peppercorns, whole
4 bay leaves, medium size
1 egg, raw
3 slices bacon, cut up and fried
Pork roast or pork chops or sausage, diced

Grate the potatoes and the onion; add one raw egg and salt. Fry the bacon. Place the mixture in a casserole dish; add the bacon (and the grease), meat, peppers and bay leaf. Mix well. Cover and bake at 305F until top becomes brownish.

Note: Because the bacon was so lean, I didn’t have any grease left over after frying the 3 slices, so I could never add it. Nevertheless, the casserole was delicious; we really enjoyed it and I will make it again... and again…!

Zucchini and Tomato Sauté

1 large unpeeled zucchini
1 tomato
1 medium onion
1T olive oil
1 garlic clove, crushed
¼ t dried oregano
½ t dried basil
Salt and freshly ground pepper

Slice zucchini in half lengthwise, then cut into ¼ inch slices. Cut slices in half. Gently squeeze tomato over sink to removed seeds and juice, then coarsely chop.

Heat oil in large frying pan over medium high heat. Stir in garlic. Do not let it brown. Add zucchini, onion, tomato, and oregano and basil. Stir-fry constantly just until vegetables are heated through, from 2 to 4 minutes. Sprinkle with salt and pepper. Serve immediately. Serves 4 - 6.

Easy Flan Dessert

Flan is a custard dessert associated with Mexican cuisine. This recipe is the easiest and the tastiest of the many I have prepared and always receives rave reviews.
Caramel:
1/2 c sugar
1/4 c water
In a small sauce pan mix the sugar and water and stir until the sugar dissolves. Heat over medium high heat without stirring until the mixture turns to the desired shade of brown. (Not too dark, that's burnt, not caramel.) Pour into oven safe ramekins or an oven safe loaf pan and move the containers around so that the caramel coats the bottom and about 1/2 inch up the sides of the containers. Be very careful, caramel is extremely hot and extremely sticky.

Flan:
2 cans sweetened condensed milk
2 c milk
3 eggs
dash of vanilla extract

Whisk together all the ingredients, making sure the yolks are broken up. Pour the mixture into the caramel coated containers. Place the container into a larger pan that has 1-inch of water in it into a preheated 325 degree F oven. Bake for about 35 minutes and then start checking the flan. When done, it should be scorched in spots on top and jiggly like Jello under the surface. Remove from the oven, allow to cool and then refrigerate until cold.

Tips:
A dash of cinnamon makes a nice touch in this elegant dessert. Serve it with fresh berries. It’s delicious warm or cold.

Chapati

This Indian bread contains no fat, but some people like to brush them with a little melted butter or garlic butter before serving, but you can use just about anything for a topping. It makes a good snack.

1 ½ c whole wheat flour (ata or chapati flour)
½ t salt
¾ c water

Place the flour in a large mixing bowl. Add the salt and mix to combine.

Make a well in the middle of the flour and gradually pour in the water, mixing well with your fingers to form a supple dough.

Knead the dough for about 7 – 10 minutes. Ideally, set the dough aside and leave to rise about 15 – 20minutes, but if time is short roll out the dough immediately. Divide the dough into 10 – 12 equal portions. Roll out each piece to form a round on a well-floured surface.

Place a heavy-based frying pan on high heat. When steam starts to rise from the pan, lower the heat to medium.

Place a chapati in the frying pan and when the chapati starts to bubble turn it over. Carefully press down on the chapati with a clean dishcloth or a flat spoon and the chapati over once again. Remove the chapati from the pan, set aside and keep warm while you make the others. Repeat the process until all the chapatis are cooked. Makes 10 – 12.

Tip: Ideally, Chapatis should be eaten as they come out of the frying pan, but if that is not practical keep them warm after cooking by wrapping them in foil. In India, Chapatis are sometimes cooked on a naked flame, which makes them puff up.

Alsatian Sausage

This recipe is an interesting blend of two meats and savoury vegetables. (Colorful and appealing – we like it)

1 medium green pepper
1 lb bulk sausage meat
¼ lean ground beef
2 tbsp grated onion
1 small garlic clove, minced
1 tbsp finely chopped green onions
1 tbsp finely chopped parsley
1 tbsp finely chopped chives
½ tsp poultry seasoning
½ tsp dried leaf thyme
¼ tsp ground nutmegs
¾ tsp salt
¼ tsp pepper

Put green pepper through the fine blade of food chopper or chop very finely. Combine all ingredients, mixing well. Shape combined ingredients into 2 rolls 1½ - 2 inches in diameter. Wrap them in transparent wrap and refrigerate. When ready to serve, slice off thick slices as needed and fry or broil. Makes 4 servings.

Emergency Chicken Casserole

3 lb. yellow squash, sliced (or zucchini)
2 medium onions, chopped
2 carrots, slivered
1/2 pint sour cream
2 cans cream of chicken soup
1 jar pimentos
1 pkg. herb-seasoned dressing mix
1 stick butter or margarine, melted
1 whole, cooked chicken salt and pepper to taste

Method

Cook first 3 ingredients in a small amount of salted water and drain.

Remove chicken from bones and cut in small pieces.

Combine cooked vegetables and chicken, sour cream, soup and pimentos. Add butter to dressing mix.

Alternately layer vegetable-chicken mixture with dressing, beginning and ending with dressing mix.

Bake in at 350°F oven for 30 minutes or until heated through. Serves 8-10.

Enchilada Casserole (tortilla’s)

This recipe is soooo good; my family loves it!

1 ½ lb ground beef (can substitute chicken for beef)
¾ cup finely chopped onion
2 cloves of garlic, finely diced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 – 10 oz can cream of mushroom soup
1 (40g pkg) mild enchilada sauce (CasaFiesta is good)
1/3-cup milk
2 tbsp green chilies or ½ jalapeno pepper (optional if you don’t like too hot)
8 – 8 or 10-inch tortillas
2 ½ cups shredded cheddar cheese (divided)
½ cup chopped ripe (or green olives) optional
vegetable oil

Preheat oven to 375F.

In 1 tablespoon of vegetable oil, sauté ground beef in skillet on medium high heat. Drain. Transfer beef from skillet to a bowl and remove about 1¾ cups to another bowl and set aside to be used to fill tortillas. Sauté onions and peppers until just about done. Remove about 1 cup of the onion pepper mixture and add it to the 1¾ cups of beef to be used for tortillas. Add the rest of the beef to the onion pepper mixture in the skillet and mix well.

Add the mushroom soup, enchilada sauce, milk and chilies to the beef, onion pepper mixture. Cook until mixture thickens, stirring occasionally. Remove from heat and set aside.

Follow directions on tortilla package... warm tortilla wraps in microwave just before using so they are easier roll.

Fill tortillas with 2 or more tablespoons of beef mixture and sprinkle with shredded cheese you had set aside and * roll up as tightly as you without tearing the wrap. (Can be wrapped in plastic wrap and frozen at this point). Place tortillas in 13x9 inch baking dish seam side down. After you have added all of the tacos to the baking dish, cover them with sauce mixture; sprinkle with cheese.

Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted.

Serve topped with sour cream, finely diced tomatoes, and green onions and sprinkle with cheddar cheese and olives is using.

* To roll tortillas, place filling close to the side where you are going to start rolling, roll once, then fold the sides over so filling doesn’t fall out, then finished rolling.

I always double the filling recipe and make extra tortillas to freeze; then all I have to do later is to make the sauce.

~* Canning *~

Canned Jackfish

1 gallon jackfish fillets (cut in 1 inch squares)
½ cup vinegar
1 ½ c Mazola oil
1 cup canned tomatoes
2 tsp pickling salt
Put fish in roaster; combine the rest of the ingredients and pour over the fish.

Bake at 350 degrees F for 4 hours.

Remove from oven and mix well and add:

1 can Campbell’s tomato soup
1 cup Mazola oil
¼ c vinegar
Stir; pack into jars up to the bottom of the neck.

Process: pints – 1 hour

Quarts – 2 hours

Makes about 8 pints.

~* Wine * ~

Potato Champagne

4 lbs potatoes, sliced or grated (4 large)
4 oranges, chopped
4 apples, chopped
2 lemons, chopped
½ lb raisins
4 lb sugar
1 gal warm water
1 oz fresh yeast cake (available at SuperValu Bakery)

Combine all of the above in a glass container.

Let stand for 4 days, stirring daily.

Strain. Transfer liquid into sterilized glass bottles. Leave bottle cap loose until liquid stops working (frizzing). Then tighten tops. Sediment will settle to bottom, but you might want to use isinglass to clear the wine or whatever else is on the market, then siphon to other sterilized bottles.

~ * Pet Recipes * ~

Salmon Bites (Cat Treats)

½ cup canned salmon, drained
1 cup whole grain bread crumbs
¼ cup flour
1 tbsp vegetable oil
1 egg, beaten
½ tsp brewer’s yeast

Preheat oven to 350F. In medium bowl, mash salmon with fork into tiny pieces. Combine salmon with remaining ingredients and mix well. With rolling pin, roll out dough on floured surface. Cut into tiny treat size pieces and place on greased cookie sheet. Bake for 15 to 20 minutes. Cool to room temperature and store up to 3 weeks in airtight container in fridge. May be frozen for longer storage. Bring to room temperature before serving.

Burger Bones (Dog Treats)

1 lb lean ground beef
2 eggs, beaten
3 cups all purpose flour
1 cup quick cooking rolled oats
½ cup water

Combine beef and eggs until well blended and set aside. In large mixing bowl, combine flour and rolled oats. Gradually mix in beef mixture with you hands until well blended. Add water and stir to form sticky dough.

Divide dough into 2 balls so it is easy to work with. Knead each dough ball on well floured surface, about 2 minutes, adding flour until dough is no longer sticky. With rolling pin, roll dough to between ¼ and ½ inch thickness. Cut with K-9 biscuit cutter

(dog bone cookie cutter) and place on lightly greased baking sheet. Bake for 40 minutes at 350F. Cool on rack and store in open container.

Note: You can use whole what flour instead of white. These biscuits are high in protein. Beef bouillon instead of water will add flavour, however, increases sodium content.

October 2007

Thai Cucumber Shrimp Appetizer
Yield: 20 - 24 appetizers
1 English cucumber
20 - 24 frozen cooked shrimp thawed, tails intact (61-70 count)
5 teaspoons Thai Hot Sweet Chili Sauce, (Maggi Brand is good))
1 stem of green onion, sliced thinly
zest of 1 lemon
Parsley for garnish
Score cucumber skin lengthwise with tines of a fork, slice 1/2-inch thick; Put shrimp on slices, add 1/4 teaspoon chili sauce per slice; garnish with onion and lemon zest. Place on a serving platter with parsley and serve.
Note: I did not have large shrimp on hand and used salad shrimp - worked out well.

Classic Stuffed Turkey

2 la