1 (16 oz) pkg. frozen corn kernals
2 (2.25 oz.) cans sliced ripe green olives, drained
1 red bell pepper, chopped
1 small onion, diced
5 cloves garlic, minced
1/3 c. olive oil
1/4 c. lemon juice
3 tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4 avocados, peeled and diced
In a large bowl mix corn, olives, pepper and onion.
In a small bowl mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the fridge 8 hours or overnight. Stir avocados into the mixture before serving.
Tuesday 29 November 2011
Pumpkin Muffins (Kim)
4 eggs
2 c. sugar (I use brown)
1/2 c. oil
1 c. milk
1 3/4 c. canned pumpkin (not pie filling)
3 c. flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. dried cranberries (or raisins)
Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake 375˚ for 15-20 minutes.
Yield 18-24 good-sized muffins.
2 c. sugar (I use brown)
1/2 c. oil
1 c. milk
1 3/4 c. canned pumpkin (not pie filling)
3 c. flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. dried cranberries (or raisins)
Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake 375˚ for 15-20 minutes.
Yield 18-24 good-sized muffins.
Holiday Punch (Kim)
Despite the ingredients, it is light tasting!
2 melted medium-sized tubs of Hagendas vanilla ice-cream
1/3 c. orange liquer
1/3 c. brandy
1/3 c. rum
2 c. orange juice
cloves
1/2 tsp. cinnamon
sprinkle of ginger
Just before serving mix in 1/2 bottle of ginger ale. Grate nutmeg on top.
Delicious.
2 melted medium-sized tubs of Hagendas vanilla ice-cream
1/3 c. orange liquer
1/3 c. brandy
1/3 c. rum
2 c. orange juice
cloves
1/2 tsp. cinnamon
sprinkle of ginger
Just before serving mix in 1/2 bottle of ginger ale. Grate nutmeg on top.
Delicious.
Applesauce Cake (from the Moravian Cookbook) (Kim)
2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. water
1/2 c. shortening
2 eggs
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 c. applesauce
1 c. raisins
1/2 c. chopped walnuts
Heat oven to 350˚. Grease a 9x13 pan or two 9" rounds.
Beat all ingredients on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into pan. Bake until toothpick comes out clean - 60-65 minutes for 9x13, 50-55 for rounds.
For small cake: cut ingredients in half and bake in a 9x9 for 50-55 minutes.
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. water
1/2 c. shortening
2 eggs
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 c. applesauce
1 c. raisins
1/2 c. chopped walnuts
Heat oven to 350˚. Grease a 9x13 pan or two 9" rounds.
Beat all ingredients on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into pan. Bake until toothpick comes out clean - 60-65 minutes for 9x13, 50-55 for rounds.
For small cake: cut ingredients in half and bake in a 9x9 for 50-55 minutes.
Friday 25 November 2011
Toffee Squares (quick and easy!) (Kim)
warning: addictive
saltine crackers (enough to cover the bottom of a 9x13 pan)
1 c. butter
1 c. brown sugar
3/4 c. chopped walnuts (optional)
2 c. chocolate chips
1. Grease bottom of pan and line with crackers (they fit perfectly).
2. In pot over medium heat bring butter and sugar to a boil. Boil 3 minutes stirring constantly. Remove from heat and pour over crackers.
3. Bake in over at 400˚ for 5-6 minutes.
4. Pour chocolate chips over top and let sit for 1 minute. Then spread the melted chocolate evenly over toffee.
5. Sprinkle with nuts. Cool at least an hour in the fridge. Delicious!!
*note: when I made this the first time, it would have been better to use just a bit less of the caramel mixture, as when I poured it on top, some flooded underneath the crackers and made it a tiny bit tougher to remover from pan. Also, I found I didn't need quite all the chips. I think 1 3/4 did the job.
saltine crackers (enough to cover the bottom of a 9x13 pan)
1 c. butter
1 c. brown sugar
3/4 c. chopped walnuts (optional)
2 c. chocolate chips
1. Grease bottom of pan and line with crackers (they fit perfectly).
2. In pot over medium heat bring butter and sugar to a boil. Boil 3 minutes stirring constantly. Remove from heat and pour over crackers.
3. Bake in over at 400˚ for 5-6 minutes.
4. Pour chocolate chips over top and let sit for 1 minute. Then spread the melted chocolate evenly over toffee.
5. Sprinkle with nuts. Cool at least an hour in the fridge. Delicious!!
*note: when I made this the first time, it would have been better to use just a bit less of the caramel mixture, as when I poured it on top, some flooded underneath the crackers and made it a tiny bit tougher to remover from pan. Also, I found I didn't need quite all the chips. I think 1 3/4 did the job.
Thursday 24 November 2011
Sweet Potato, Carrot, Apple & Red Lentil Soup (Sandra)
1/4 c butter
2 lg sweet potatoes, peeled & chopped
3 lg carrots, peeled & chopped
1 apple, peeled & chopped
1 onion, chopped
1/2 c red lentils
1/2 tsp minced fresh ginger
1/2 tsp black pepper
1 tsp salt
1/2 tsp each: cumin, chili powder, paprika
4 c veg broth
plain yogurt for garnish
Melt butter in large heavy pot. Add chopped veggies & saute till softened. Stir in lentils, seasonongs & broth. Bring to a boil, then reduce heat, cover and simmer for 30 min. Puree soup until smooth. Serve with yougurt for garnish.
2 lg sweet potatoes, peeled & chopped
3 lg carrots, peeled & chopped
1 apple, peeled & chopped
1 onion, chopped
1/2 c red lentils
1/2 tsp minced fresh ginger
1/2 tsp black pepper
1 tsp salt
1/2 tsp each: cumin, chili powder, paprika
4 c veg broth
plain yogurt for garnish
Melt butter in large heavy pot. Add chopped veggies & saute till softened. Stir in lentils, seasonongs & broth. Bring to a boil, then reduce heat, cover and simmer for 30 min. Puree soup until smooth. Serve with yougurt for garnish.
Sunday 23 October 2011
Arlene's Taco Salad (Elsie)
Romaine lettuce, 1 head torn
2 or 3 tomatoes, chopped
1 med. cucumber, chopped
2 avocados, peeled & chopped
2 hard boiled eggs, riced or chopped
1 can pitted black olives, sliced
1 can black beans, drained & rinsed
grated cheddar cheese 1-2 cups
1 pound lean ground beef browned with taco seasoning (make sure all liquid is pretty much evaporated or the salad will be too soggy)
Put all ingredients in a large salad bowl and dress with the following dressing
1/2 cup fat free mayonnaise
1/4 cup fat free or low fat sour cream
1 tsp ground cumin
1/2 tsp chili powder
cayenne pepper to taste
You can adjust amounts of seasonings to taste.
Serve with nacho chips.
This is a delicious salad!
2 or 3 tomatoes, chopped
1 med. cucumber, chopped
2 avocados, peeled & chopped
2 hard boiled eggs, riced or chopped
1 can pitted black olives, sliced
1 can black beans, drained & rinsed
grated cheddar cheese 1-2 cups
1 pound lean ground beef browned with taco seasoning (make sure all liquid is pretty much evaporated or the salad will be too soggy)
Put all ingredients in a large salad bowl and dress with the following dressing
1/2 cup fat free mayonnaise
1/4 cup fat free or low fat sour cream
1 tsp ground cumin
1/2 tsp chili powder
cayenne pepper to taste
You can adjust amounts of seasonings to taste.
Serve with nacho chips.
This is a delicious salad!
Saturday 22 October 2011
Heinz's Fresh Salsa ( Elsie)
4 Roma tomatoes, diced
4 tomatillos, diced
1 onion, diced
2 jalapeno peppers, seeded and diced
juice of 1 lime
1 or 2 tsp sugar
1 tsp salt
pepper to taste
2 tsp ground cumin
fresh cilantro ( to taste) chopped fine; may substitute parsley
Mix all ingredients and serve
Keeps about 2 days
This is just the best salsa ever.
4 tomatillos, diced
1 onion, diced
2 jalapeno peppers, seeded and diced
juice of 1 lime
1 or 2 tsp sugar
1 tsp salt
pepper to taste
2 tsp ground cumin
fresh cilantro ( to taste) chopped fine; may substitute parsley
Mix all ingredients and serve
Keeps about 2 days
This is just the best salsa ever.
Avocado Salsa (Suzanne)
1 ½ cups kernel corn
1 ½ cups olives (kalamata or black) - sliced
1 cup red pepper – chopped finely
½ cup red onion – chopped finely
3 cloves garlic – pressed/minced
¼ cup olive oil
¼ cup lemon juice – freshly squeezed
3 Tbsp apple cider vinegar
1 tsp dried oregano
½ tsp salt and pepper
3 avocados – diced
Blue or White Corn Tortilla chips
In preparing your veggies, try to keep all of them similar in size - and small so you can get lots on your chip. Using a large glass bowl, mix all the ingredients together except the avocado and refrigerate overnight or for several hours. Add the avocados just before serving. Enjoy with a bowl of tortilla chips.
Thursday 20 October 2011
Hamburger and Mashed Potato Casserole (Hilda)
1 lb lean gr. beef or chicken 1/2 c salsa
1 c rolled oats 1/4 tsp thyme
1/2 small onion chopped fine 1/8 tsp sugar
2 tbsp chopped green pepper 1/8 tsp celery salt
1/2 c canned tomatoes 1 tsp salt
Mix all ingredients and put into a quiche or pie plate. Pat and shape like a shell. Fill centre with mashed potatoes and bake for 30 - 40 min at 350 degrees. Top with grated cheddar cheese at the end if desired.
1 c rolled oats 1/4 tsp thyme
1/2 small onion chopped fine 1/8 tsp sugar
2 tbsp chopped green pepper 1/8 tsp celery salt
1/2 c canned tomatoes 1 tsp salt
Mix all ingredients and put into a quiche or pie plate. Pat and shape like a shell. Fill centre with mashed potatoes and bake for 30 - 40 min at 350 degrees. Top with grated cheddar cheese at the end if desired.
Turkey Stuffing (Hilda)
12 c bread 1 tsp salt
1 c chopped celery 1/2 tsp pepper
1 c chopped onion 1 tsp poultry seasoning
2/3c butter 1/2 tsp sage
2-2 1/2 c liquid - usually 1 - 1 1/2 c drippings from turkey
and the rest water
If you don't have enough drippings, use some liquid concentrate chicken bouillon - it adds good flavour.
Cut bread into cubes at least a day ahead to let dry a little. Saute celery and onion in butter until soft. Add seasonings and drippings and stir. Put bread in foil pan or roasting pan and pour mixture over bread. Mix really well. Mixture should be moist - add water if it's too dry. Cover and bake at 325 for approx 30 - 40 min stirring occasionally.
1 c chopped celery 1/2 tsp pepper
1 c chopped onion 1 tsp poultry seasoning
2/3c butter 1/2 tsp sage
2-2 1/2 c liquid - usually 1 - 1 1/2 c drippings from turkey
and the rest water
If you don't have enough drippings, use some liquid concentrate chicken bouillon - it adds good flavour.
Cut bread into cubes at least a day ahead to let dry a little. Saute celery and onion in butter until soft. Add seasonings and drippings and stir. Put bread in foil pan or roasting pan and pour mixture over bread. Mix really well. Mixture should be moist - add water if it's too dry. Cover and bake at 325 for approx 30 - 40 min stirring occasionally.
Lasagne (Hilda)
1 lb lean ground beef
1 clove garlic minced
1 tbsp sweet basil
11/2 tsp salt
1 can spaghetti sauce
1 can tomato paste
10 oz lasagna noodles
3 c ricotta cheese
1/2 c grated parmesan cheese
2 tbsp parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp pepper
1 lb mozzarella cheese sliced very thin
Brown meat and drain off excess fat. Add the next 5 ingredients and simmer uncovered for 30 min. stirring occasionally.
Cook noodles according to directions on package, drain and rinse.
Combine remaining ingredients - except the mozzarella cheese, in a separate bowl.
Line 9 x 13 pan with a layer of noodles. Spread half of the ricotta cheese mixture over noodles, add half the mozzarella cheese, and half the meat mixture. Repeat layers.
Bake at 375 degrees for 30 min. Add extra grated or sliced cheese on top just before removing from oven if desired. Let stand about 10 min before cutting.
Place
1 clove garlic minced
1 tbsp sweet basil
11/2 tsp salt
1 can spaghetti sauce
1 can tomato paste
10 oz lasagna noodles
3 c ricotta cheese
1/2 c grated parmesan cheese
2 tbsp parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp pepper
1 lb mozzarella cheese sliced very thin
Brown meat and drain off excess fat. Add the next 5 ingredients and simmer uncovered for 30 min. stirring occasionally.
Cook noodles according to directions on package, drain and rinse.
Combine remaining ingredients - except the mozzarella cheese, in a separate bowl.
Line 9 x 13 pan with a layer of noodles. Spread half of the ricotta cheese mixture over noodles, add half the mozzarella cheese, and half the meat mixture. Repeat layers.
Bake at 375 degrees for 30 min. Add extra grated or sliced cheese on top just before removing from oven if desired. Let stand about 10 min before cutting.
Place
Bran Muffins (Hilda)
Combine and let cool - 2 c Natural Bran (small flakes)
2 c boiling water
Cream 1 c Crisco shortening
3 c Brown sugar
1 tsp Salt
Add 4 Eggs - one at a time - mixing after each egg
4 c Kelloggs All Bran
1 qt. Buttermilk
5 c Flour
5 tsp Baking soda
Add Bran and water mixture and blend.
Bake at 400 degrees for 20 - 25 min.
This is a large recipe.
Put batter in refrigerator or freeze in smaller containers. This mixture can be kept in the refrigerator for 2 - 3 weeks. Muffins taste better if the batter has been in the fridge for a day or two.
2 c boiling water
Cream 1 c Crisco shortening
3 c Brown sugar
1 tsp Salt
Add 4 Eggs - one at a time - mixing after each egg
4 c Kelloggs All Bran
1 qt. Buttermilk
5 c Flour
5 tsp Baking soda
Add Bran and water mixture and blend.
Bake at 400 degrees for 20 - 25 min.
This is a large recipe.
Put batter in refrigerator or freeze in smaller containers. This mixture can be kept in the refrigerator for 2 - 3 weeks. Muffins taste better if the batter has been in the fridge for a day or two.
Chicken Tortilla Bake (Hilda)
1/2 c Miracle Whip 1 1/2 lb. boneless skinless chicken breasts cooked and cut
1/2 c Flour into bite-sized pieces
3c Milk 1/2 c salsa
2 c Tex Mex Shredded Cheese 1/2 c chopped fresh Parsley
16 small tortillas (I generally use 8 large tortillas)
Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1 cup of cheese, cook until melted , stirring constantly. Reserve 1 cup of sauce.
Stir chicken, salsa, and parsley into remaining sauce. Spoon a 1/3 cup of mixture down the centre of each tortilla. Roll up and place seam side down in baking dish sprayed with cooking spray. Top with reserved sauce and remaining cheese.
Bake at 375 degrees for 25 min. or until heated through.
To make ahead: Assemble as directed and cover with heavy duty foil. Refrigerate up to 24 hours, then bake covered for 40 min or until heated through uncovering the last 10 min. Can also be frozen. When ready to serve, thaw overnight in refrigerator. Bake covered for 40 min. or until heated through uncovering the last 10 min.
1/2 c Flour into bite-sized pieces
3c Milk 1/2 c salsa
2 c Tex Mex Shredded Cheese 1/2 c chopped fresh Parsley
16 small tortillas (I generally use 8 large tortillas)
Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1 cup of cheese, cook until melted , stirring constantly. Reserve 1 cup of sauce.
Stir chicken, salsa, and parsley into remaining sauce. Spoon a 1/3 cup of mixture down the centre of each tortilla. Roll up and place seam side down in baking dish sprayed with cooking spray. Top with reserved sauce and remaining cheese.
Bake at 375 degrees for 25 min. or until heated through.
To make ahead: Assemble as directed and cover with heavy duty foil. Refrigerate up to 24 hours, then bake covered for 40 min or until heated through uncovering the last 10 min. Can also be frozen. When ready to serve, thaw overnight in refrigerator. Bake covered for 40 min. or until heated through uncovering the last 10 min.
Tuesday 18 October 2011
Banana Muffins (Hilda)
3 eggs beaten 1 tsp vanilla
2 c brown sugar 3 c flour
2/3 c oil 1 tsp baking powder
2/3 c milk 1 tsp baking soda
3 ripe bananas - mashed 1 tsp salt
Mix eggs, sugar, and oil. Add milk, mashed bananas, and vanilla and mix. Mix dry ingredients and fold in. Put into muffin cups and bake at 350 degrees for 20 min.
Can also add chocolate chips to muffin batter before baking.
2 c brown sugar 3 c flour
2/3 c oil 1 tsp baking powder
2/3 c milk 1 tsp baking soda
3 ripe bananas - mashed 1 tsp salt
Mix eggs, sugar, and oil. Add milk, mashed bananas, and vanilla and mix. Mix dry ingredients and fold in. Put into muffin cups and bake at 350 degrees for 20 min.
Can also add chocolate chips to muffin batter before baking.
Rhubarb Cake (Hilda)
1 1/2 c brown sugar 1 tsp baking soda
1/2c margarine 2 c flour
1 egg 2 c rhubarb- chopped
1 tsp vanilla
1 c sour milk
Topping 1/2 c brown sugar
1 tsp cinnamon
3/4 c chopped nuts
Cream sugar and margarine. Add egg, vanilla, and sour milk and mix. Add flour and baking soda and beat. Fold in chopped rhubarb. Pour into greased 9 x 13 pan. Sprinkle on topping and bake at 350 degrees for 35 min. Very good served warm with a little ice cream.
I have also made this recipe into muffins.
1/2c margarine 2 c flour
1 egg 2 c rhubarb- chopped
1 tsp vanilla
1 c sour milk
Topping 1/2 c brown sugar
1 tsp cinnamon
3/4 c chopped nuts
Cream sugar and margarine. Add egg, vanilla, and sour milk and mix. Add flour and baking soda and beat. Fold in chopped rhubarb. Pour into greased 9 x 13 pan. Sprinkle on topping and bake at 350 degrees for 35 min. Very good served warm with a little ice cream.
I have also made this recipe into muffins.
Poppy Seed Dressing (Hilda)
1/4 c mayonnaise
1/3 c sugar
1/4 c milk
2 Tbsp vinegar
2 Tbsp Poppy seeds
Mix ingredients well and serve.
1/3 c sugar
1/4 c milk
2 Tbsp vinegar
2 Tbsp Poppy seeds
Mix ingredients well and serve.
Easy Honey Mustard Dressing (Hilda)
1/4 c Mayonnaise
1 Tbsp Prepared Mustard
1 Tbsp Honey
1/2 Tbsp Lemon Juice
Mix ingredients well. This can be used right away or stored in refrigerator.
1 Tbsp Prepared Mustard
1 Tbsp Honey
1/2 Tbsp Lemon Juice
Mix ingredients well. This can be used right away or stored in refrigerator.
Apple Pie Bars (Hilda)
Crust - use your favorite pastry recipe. I use the one on the Tenderflake lard box.
Filling - 1/2 c finely crushed corn flakes
4 large apples peeled and chopped
1 c sugar
1 tsp cinnamon
Mix pastry according to recipe. Roll out on lightly floured surface to fit a 11 x 17 jelly roll pan. Pastry sheet should be fairly thin. Place a clean, thin tea towel over sheet of pastry and roll pastry and tea towel together over rolling pin. Place pastry at one end of pan and unroll over the pan. There should be excess pastry over the edges.
Mix filling in a bowl and spread evenly over bottom crust.
Roll out another thin sheet of pastry and place over apple filling. Seal edges and cut off extra pastry. Cut slits in the top. Brush lightly with milk or cream and sprinkle with sugar.
Bake at 375 degrees for 35 min.
If using the recipe on the Tenderflake lard box, there will be more pastry than is needed for this recipe. This can be used for another recipe or frozen for another time.
Filling - 1/2 c finely crushed corn flakes
4 large apples peeled and chopped
1 c sugar
1 tsp cinnamon
Mix pastry according to recipe. Roll out on lightly floured surface to fit a 11 x 17 jelly roll pan. Pastry sheet should be fairly thin. Place a clean, thin tea towel over sheet of pastry and roll pastry and tea towel together over rolling pin. Place pastry at one end of pan and unroll over the pan. There should be excess pastry over the edges.
Mix filling in a bowl and spread evenly over bottom crust.
Roll out another thin sheet of pastry and place over apple filling. Seal edges and cut off extra pastry. Cut slits in the top. Brush lightly with milk or cream and sprinkle with sugar.
Bake at 375 degrees for 35 min.
If using the recipe on the Tenderflake lard box, there will be more pastry than is needed for this recipe. This can be used for another recipe or frozen for another time.
Hot Artichoke Dip (Hilda)
1 can Artichoke Hearts drained and finely chopped
1 1/2 c low-fat shredded mozzarella cheese
1 c low-fat mayonnaise
1/3 c 100% Grated Parmesan cheese
1 garlic clove - minced
In a bowl, stir together artichoke hearts, mozzarella cheese, mayonnaise, Parmesan, and garlic until well combined.
Spoon into a 4 cup oven-proof dish. Bake at 350 degrees for 25 min. or until hot and bubbly. Can be made early in the day and baked just before serving.
A nice hot dip to serve with crostini or pit crisps.
1 1/2 c low-fat shredded mozzarella cheese
1 c low-fat mayonnaise
1/3 c 100% Grated Parmesan cheese
1 garlic clove - minced
In a bowl, stir together artichoke hearts, mozzarella cheese, mayonnaise, Parmesan, and garlic until well combined.
Spoon into a 4 cup oven-proof dish. Bake at 350 degrees for 25 min. or until hot and bubbly. Can be made early in the day and baked just before serving.
A nice hot dip to serve with crostini or pit crisps.
Sloppy Joes (Hilda) The better recipe!
3 lbs Lean Ground Beef
2 Small Onions chopped
2 Stalks celery chopped
1 Green Pepper chopped or cut in quarters
Salt and Pepper to taste
2 Tins Tomato Soup - undiluted
1 Tin Cream of Mushroom Soup - undiluted
1 tsp Chili Powder
1/2 c Ketchup
Saute onion and celery in a little butter until soft. Add ground beef, salt and pepper and cook until meat is browned. When done drain well. Add green pepper, soups, chili powder, and ketchup. Let simmer for at least 1/2 hour. Serve on buns.
2 Small Onions chopped
2 Stalks celery chopped
1 Green Pepper chopped or cut in quarters
Salt and Pepper to taste
2 Tins Tomato Soup - undiluted
1 Tin Cream of Mushroom Soup - undiluted
1 tsp Chili Powder
1/2 c Ketchup
Saute onion and celery in a little butter until soft. Add ground beef, salt and pepper and cook until meat is browned. When done drain well. Add green pepper, soups, chili powder, and ketchup. Let simmer for at least 1/2 hour. Serve on buns.
Veggie Weggies (Hilda)
1 pkg Pillsbury Refrigerator Croissant Rolls
1 8oz pkg cream cheese softened
1/2 pkg Country Herb Dressing (dry)
1/2 cup Miracle Whip
Vegetables - very small pieces of broccoli, cauliflower, red sweet peppers, and grated carrots
Grated cheddar cheese
Make a sheet of crust by unrolling the croissant rolls onto cookie sheet. Press together so there are no spaces and press to make them a little thinner. Bake at 375 degrees until light golden in colour.
Mix the cream cheese, dry dressing mix, and miracle whip together. Spread over the "cooled" sheet of pastry.
Top with finely chopped vegetables. Press them down a bit so they stay in place. Add grated cheese and refrigerate for a few hours before cutting in squares or wedges. Serve and enjoy!
1 8oz pkg cream cheese softened
1/2 pkg Country Herb Dressing (dry)
1/2 cup Miracle Whip
Vegetables - very small pieces of broccoli, cauliflower, red sweet peppers, and grated carrots
Grated cheddar cheese
Make a sheet of crust by unrolling the croissant rolls onto cookie sheet. Press together so there are no spaces and press to make them a little thinner. Bake at 375 degrees until light golden in colour.
Mix the cream cheese, dry dressing mix, and miracle whip together. Spread over the "cooled" sheet of pastry.
Top with finely chopped vegetables. Press them down a bit so they stay in place. Add grated cheese and refrigerate for a few hours before cutting in squares or wedges. Serve and enjoy!
Monday 17 October 2011
Coconut Fudge Bars (Hilda)
1 1/4c Flour 300ml sweetened condensed milk
2/3 c sugar 1/4 c flour
1/4 c cocoa 1 tsp vanilla
1/4 tsp salt 2/3 c chopped nuts
1/2 c butter - softened 1/2 c flaked coconut
1 egg - beaten 1/2 c chocolate chips
Combine flour, sugar, cocoa, and salt. Stir well to blend. Cut in butter until mixture is crumbly. Stir in egg. Press evenly into a greased 13x9 pan. Bake ate 350 degrees for 10 to 12 min. or until surface is dry.
Combine condensed milk, flour and vanilla. Stir in remaining ingredients. Spread mixture over hot crust and bake for 20 to 25 min. longer or until light golden. Cool and cut into bars. These freeze well.
2/3 c sugar 1/4 c flour
1/4 c cocoa 1 tsp vanilla
1/4 tsp salt 2/3 c chopped nuts
1/2 c butter - softened 1/2 c flaked coconut
1 egg - beaten 1/2 c chocolate chips
Combine flour, sugar, cocoa, and salt. Stir well to blend. Cut in butter until mixture is crumbly. Stir in egg. Press evenly into a greased 13x9 pan. Bake ate 350 degrees for 10 to 12 min. or until surface is dry.
Combine condensed milk, flour and vanilla. Stir in remaining ingredients. Spread mixture over hot crust and bake for 20 to 25 min. longer or until light golden. Cool and cut into bars. These freeze well.
Saturday 15 October 2011
Creamy Cauliflower and Cheddar Soup - Sandra's (Suzanne)
2 tbsp butter
1/2 cup chopped onion
10 oz can chicken broth
1/4 cup flour
2 1/2 cups milk
1 1/2 cups grated cheddar cheese
1 head chopped cauliflower
Saute onion in butter until tender in a large pot. Add cauliflower and chicken broth; bring to a boil. Cover, reduce heat and simmer for 15 minutes. Combine flour and milk until smooth and add to pot. Cook until thickened. Remove from heat and stir in cheese, adding salt and pepper to taste.
1/2 cup chopped onion
10 oz can chicken broth
1/4 cup flour
2 1/2 cups milk
1 1/2 cups grated cheddar cheese
1 head chopped cauliflower
Saute onion in butter until tender in a large pot. Add cauliflower and chicken broth; bring to a boil. Cover, reduce heat and simmer for 15 minutes. Combine flour and milk until smooth and add to pot. Cook until thickened. Remove from heat and stir in cheese, adding salt and pepper to taste.
Thursday 13 October 2011
Mexican Appetizer Cheesecake (Suzanne)
3 (8 oz) packages cream cheese - softened
2 tsp chicken boullion
1 1/2 tsp chili powder
1/2 tsp tabasco sauce
1 cup finely chopped, cooked chicken
2 eggs
1/2 cup hot water
1 can green chillies well drained and chopped (125ml can)
Salsa
Shredded cheddar
chopped green onion
Large tortilla chips
Preheat oven to 325F
In mixing bowl, beat cream cheese, boullion, chili powder and tabasco sauce until smooth.
Add eggs and water, mix well.
Stir in chicken and chillies. Pour into 9 inch spring form pan, and bake for 30 minutes or until set.
Cool 15 minutes, run knife around edges and remove pan ring.
Top with salsa cheddar and green onion.
Serve warm or at room temperature with tortilla chips.
2 tsp chicken boullion
1 1/2 tsp chili powder
1/2 tsp tabasco sauce
1 cup finely chopped, cooked chicken
2 eggs
1/2 cup hot water
1 can green chillies well drained and chopped (125ml can)
Salsa
Shredded cheddar
chopped green onion
Large tortilla chips
Preheat oven to 325F
In mixing bowl, beat cream cheese, boullion, chili powder and tabasco sauce until smooth.
Add eggs and water, mix well.
Stir in chicken and chillies. Pour into 9 inch spring form pan, and bake for 30 minutes or until set.
Cool 15 minutes, run knife around edges and remove pan ring.
Top with salsa cheddar and green onion.
Serve warm or at room temperature with tortilla chips.
Chicken Enchiladas - Ryan's Favourite (Suzanne)
2 boneless skinless chicken breasts
1 (8 oz) block light cream cheese
orange bell pepper- diced
onion - diced
1 can black beans - drained and rinsed
1 cup corn
1 can green chiles
1 cup salsa
grated cheddar
Flour tortillas
Preheat oven to 350 F
Place cream cheese in large bowl.
Cook chicken breasts and cut into very small pieces. Lightly saute onion and pepper.
Pour warm chicken, onion and pepper into cream cheese. Stir to soften cream cheese, add beans, corn, chiles and salsa. Stir to combine. Spread a small amount of cheese on tortilla and add 1 tbsp of chicken mixture down the center roll and place seam side down in baking dish. Repeat until mixture is done or you run out of tortillas! Sprinkle tops with a little bit of cheese and salsa and bake covered for 25-30 minutes.
1 (8 oz) block light cream cheese
orange bell pepper- diced
onion - diced
1 can black beans - drained and rinsed
1 cup corn
1 can green chiles
1 cup salsa
grated cheddar
Flour tortillas
Preheat oven to 350 F
Place cream cheese in large bowl.
Cook chicken breasts and cut into very small pieces. Lightly saute onion and pepper.
Pour warm chicken, onion and pepper into cream cheese. Stir to soften cream cheese, add beans, corn, chiles and salsa. Stir to combine. Spread a small amount of cheese on tortilla and add 1 tbsp of chicken mixture down the center roll and place seam side down in baking dish. Repeat until mixture is done or you run out of tortillas! Sprinkle tops with a little bit of cheese and salsa and bake covered for 25-30 minutes.
Roasted Sweet Potato (Suzanne)
2-3 sweet potatoes
grainy dijon mustard
olive oil
Wash and peel sweet potato. Cube or slice into wedges. Place in large bowl pour olive oil over and toss to coat. Add a few tsp of dijon and toss to coat. Pour on parchment lined baking sheet and bake at 400 F. until done.
grainy dijon mustard
olive oil
Wash and peel sweet potato. Cube or slice into wedges. Place in large bowl pour olive oil over and toss to coat. Add a few tsp of dijon and toss to coat. Pour on parchment lined baking sheet and bake at 400 F. until done.
Easy Mexican Pulled Chicken - Crockpot (Suzanne)
3-4 boneless skinless chicken breasts
2 jars salsa ( I use 2 containers of Garden Fresh Salsa found in the deli section)
1 can black beans
1 can corn (peaches and cream)
Place chicken in crockpot, pour ingredients over, put lid on and set crockpot for 6-8 hours on low if chicken is fresh and high if chicken is frozen. When done pull chicken apart with fork and serve over rice with grated cheese and sour cream.
2 jars salsa ( I use 2 containers of Garden Fresh Salsa found in the deli section)
1 can black beans
1 can corn (peaches and cream)
Place chicken in crockpot, pour ingredients over, put lid on and set crockpot for 6-8 hours on low if chicken is fresh and high if chicken is frozen. When done pull chicken apart with fork and serve over rice with grated cheese and sour cream.
Sundried-Tomato Chicken Pasta with Feta (Suzanne)
3 cups uncooked Brown Rice Penne Pasta
3-4 boneless, skinless chicken breasts
1/2 red onion - diced
1 zucchini - diced
1 yellow pepper - diced
1 1/2 cups carrots - peeled and diced
1/4 cup sundried tomatoes cut into bite size pieces ( I soak them in hot water to soften)
1/4 - 1/2 cup Sundried tomato dressing (Renee's brand - Sundried tomato and black olive)
1/2 cup Feta cheese - crumbled
Cook pasta in large pot boiling water (according to pkg directions do not over cook)
Using a large skillet, heat skillet and add 2 tbsp of dressing and the diced chicken pieces. Cook until the chicken is no longer pink and remove the meat from the skillet. Add another 2 - 3 tbsp of the dressing and add veggies. Cook until tender. Add sundried tomato pieces and chicken and top with crumbled feta.
3-4 boneless, skinless chicken breasts
1/2 red onion - diced
1 zucchini - diced
1 yellow pepper - diced
1 1/2 cups carrots - peeled and diced
1/4 cup sundried tomatoes cut into bite size pieces ( I soak them in hot water to soften)
1/4 - 1/2 cup Sundried tomato dressing (Renee's brand - Sundried tomato and black olive)
1/2 cup Feta cheese - crumbled
Cook pasta in large pot boiling water (according to pkg directions do not over cook)
Using a large skillet, heat skillet and add 2 tbsp of dressing and the diced chicken pieces. Cook until the chicken is no longer pink and remove the meat from the skillet. Add another 2 - 3 tbsp of the dressing and add veggies. Cook until tender. Add sundried tomato pieces and chicken and top with crumbled feta.
Banana Date Muffins-Sugar Free (Suzanne)
4 frozen bananas (about 1 1/2 cups) thawed and mashed
1 egg
1/3 cup butter - melted
1/4 cup unsweetened applesauce
1 1/2 cups spelt flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped dates ( I use figs)
1/2 cup toasted walnut pieces
Preheat oven to 375 F.
In a large bowl mash the banana, add melted butter, egg and applesauce. Mix well. Add salt, soda, powder and stir. Add the flour and stir slightly, then add in dates and nuts and stir until just combined.
Scoop into a greased muffin pan and bake for 15-17 minutes or until the centers spring back when touched. Makes 12 muffins.
1 egg
1/3 cup butter - melted
1/4 cup unsweetened applesauce
1 1/2 cups spelt flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped dates ( I use figs)
1/2 cup toasted walnut pieces
Preheat oven to 375 F.
In a large bowl mash the banana, add melted butter, egg and applesauce. Mix well. Add salt, soda, powder and stir. Add the flour and stir slightly, then add in dates and nuts and stir until just combined.
Scoop into a greased muffin pan and bake for 15-17 minutes or until the centers spring back when touched. Makes 12 muffins.
Baked Oatmeal (Suzanne)
2 cups Oats (Old fashioned rolled oats, do not use minute oats)
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup walnuts or pecans - chopped and toasted
1 1/2 cups milk or rice milk
1 tbsp applebutter or maple syrup
1 egg
1 egg white
1/2 cup unsweetened applesauce
1 tsp vanilla
1 tsp canola oil
Fresh fruit to add before eating
Preheat oven to 350 F.
Combine the wet ingredients in a large bowl and whisk until the eggs are evenly mixed into the other ingredients. Then add the oats, baking powder, cinnamon, nuts and stir. Pour the batter into a large pie plate (10" or more) or a 9x9 cake pan. Bake for 25-30 minutes. Allow it to sit for 10 minutes. Then slice and serve in a bowl with milk and fresh fruit.
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup walnuts or pecans - chopped and toasted
1 1/2 cups milk or rice milk
1 tbsp applebutter or maple syrup
1 egg
1 egg white
1/2 cup unsweetened applesauce
1 tsp vanilla
1 tsp canola oil
Fresh fruit to add before eating
Preheat oven to 350 F.
Combine the wet ingredients in a large bowl and whisk until the eggs are evenly mixed into the other ingredients. Then add the oats, baking powder, cinnamon, nuts and stir. Pour the batter into a large pie plate (10" or more) or a 9x9 cake pan. Bake for 25-30 minutes. Allow it to sit for 10 minutes. Then slice and serve in a bowl with milk and fresh fruit.
Greek-Style Burgers with Feta Aioli (Suzanne)
Aioli:
1/2 cup crumbled feta cheese
2 tbsp light mayonnaise
2 tbsp plain fat-free yogurt
1/4 tsp pepper
1 garlic clove, minced
Burgers:
1 slice white bread
5 slices red onion (1/2 inch thick)
cooking spray
1 pound ground beef
1/3 cup chopped bottled roasted red bell peppers
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/4 tsp coarsely ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed,drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 sourdough buns
5 lettuce leaves
5 tomatoe slices
1. Combine first 5 ingredients in a blender or food processor, and process 1 minute or until smooth.
Cover and chill.
2. Prepare grill or boiler.
3. To prepare burgers, place 1 bread slice in blender; process until course crumbs form to measure 2/3 cup. Set aside. Place onion slices on grill with cooking spray and cook for 2 min on each side. Set aside.
4.Combine breadcrumbs, beef, and next 8 ingredients in a large bowl. Divide beef mixture into 5 equal portions, shaping into 1/2 inch thick patties. Cook patties on grill until done.
Spread 1 1/2 tbsp aioli over bottom halves of buns. Place patties on bottom half of bun, top each with one onion slice, lettuce and tomatoe and top half of bun.
1/2 cup crumbled feta cheese
2 tbsp light mayonnaise
2 tbsp plain fat-free yogurt
1/4 tsp pepper
1 garlic clove, minced
Burgers:
1 slice white bread
5 slices red onion (1/2 inch thick)
cooking spray
1 pound ground beef
1/3 cup chopped bottled roasted red bell peppers
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/4 tsp coarsely ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed,drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 sourdough buns
5 lettuce leaves
5 tomatoe slices
1. Combine first 5 ingredients in a blender or food processor, and process 1 minute or until smooth.
Cover and chill.
2. Prepare grill or boiler.
3. To prepare burgers, place 1 bread slice in blender; process until course crumbs form to measure 2/3 cup. Set aside. Place onion slices on grill with cooking spray and cook for 2 min on each side. Set aside.
4.Combine breadcrumbs, beef, and next 8 ingredients in a large bowl. Divide beef mixture into 5 equal portions, shaping into 1/2 inch thick patties. Cook patties on grill until done.
Spread 1 1/2 tbsp aioli over bottom halves of buns. Place patties on bottom half of bun, top each with one onion slice, lettuce and tomatoe and top half of bun.
French Toast Souffle (Suzanne)
10 cups cubed white bread ( I use an Italian loaf)
cooking spray
1 (8oz) block light cream cheese, softened
8 large eggs
1 1/2 cups 2% milk
2/3 cup half and half
1/2 cup maple syrup
1/2 tsp vanilla
2 tbsp powdered sugar
3/4 cup maple syrup
1. Place the bread cubes in a 9x13 inch baking dish coated with cooking spray.
Beat cream cheese until smooth. Add eggs, 1 at a time, mixing well after each addition.
Add milk, half and half, 1/2cup maple syrup, and vanilla, mix until smooth. Pour cream cheese
mixture over top of bread; cover and refrigerate overnight.
2. Preheat oven to 375
3. Remove bread mixture from refrigerator; let stand on the counter for 30 min.
Uncover; bake at 375 for 50 minutes or until set.
Sprinkle souffle with icing sugar; serve with 3/4 cup maple syrup. (I pour the maple syrup on the souffle when it is warm and I also add raspberries and blueberries on top).
Great for Christmas morning!
cooking spray
1 (8oz) block light cream cheese, softened
8 large eggs
1 1/2 cups 2% milk
2/3 cup half and half
1/2 cup maple syrup
1/2 tsp vanilla
2 tbsp powdered sugar
3/4 cup maple syrup
1. Place the bread cubes in a 9x13 inch baking dish coated with cooking spray.
Beat cream cheese until smooth. Add eggs, 1 at a time, mixing well after each addition.
Add milk, half and half, 1/2cup maple syrup, and vanilla, mix until smooth. Pour cream cheese
mixture over top of bread; cover and refrigerate overnight.
2. Preheat oven to 375
3. Remove bread mixture from refrigerator; let stand on the counter for 30 min.
Uncover; bake at 375 for 50 minutes or until set.
Sprinkle souffle with icing sugar; serve with 3/4 cup maple syrup. (I pour the maple syrup on the souffle when it is warm and I also add raspberries and blueberries on top).
Great for Christmas morning!
Wednesday 12 October 2011
Raspberry Cream Torte (Tara)
Wafers:
6 egg whites
1 1/2 cups sugar
1 cup flour
3/4 cup butter melted
2 tbsp water
1 tbsp vanilla
Raspberry Sauce:
1/2 to 3/4 of a bag of frozen fruit(600g),( any fruit will do, I change it up once in a while)
a little sugar to sweeten if needed
Cream:
I use one tub of cool whip or use real whipped cream if you choose
Trace 2 8inch round circles on parchment paper close together, invert and place on a baking sheet. In a large bowl, lightly wisk egg whites, gradually wisk in sugar, flour, butter, water and vanilla until just blended. Drop 1/3 cup of the batter on each circle and lightly spread to fill the circle. Bake at 400 degrees for 8-10 minutes or until edges just turn brown. Remove from oven, flip onto cooling rack and peel parchment paper off. Reuse parchment with circles until you have made 9 wafers. Wafers can be stored for up to 2 days between sheets of wax paper in a sealed container. Blend thawed raspberries or whichever fruit with sugar until pureed. To put together, place a wafer on a serving plate, place whip cream(about 1/2 cup), drizzle with sauce(about 1/4 cup). Fruit and cream can drizzle down the sides.Repeat and end with a wafer on top. Refrigerate for 1-2 hours to solidify.Decorate with a few reserved pieces of fruit and sprinkle with icing sugar before serving.
6 egg whites
1 1/2 cups sugar
1 cup flour
3/4 cup butter melted
2 tbsp water
1 tbsp vanilla
Raspberry Sauce:
1/2 to 3/4 of a bag of frozen fruit(600g),( any fruit will do, I change it up once in a while)
a little sugar to sweeten if needed
Cream:
I use one tub of cool whip or use real whipped cream if you choose
Trace 2 8inch round circles on parchment paper close together, invert and place on a baking sheet. In a large bowl, lightly wisk egg whites, gradually wisk in sugar, flour, butter, water and vanilla until just blended. Drop 1/3 cup of the batter on each circle and lightly spread to fill the circle. Bake at 400 degrees for 8-10 minutes or until edges just turn brown. Remove from oven, flip onto cooling rack and peel parchment paper off. Reuse parchment with circles until you have made 9 wafers. Wafers can be stored for up to 2 days between sheets of wax paper in a sealed container. Blend thawed raspberries or whichever fruit with sugar until pureed. To put together, place a wafer on a serving plate, place whip cream(about 1/2 cup), drizzle with sauce(about 1/4 cup). Fruit and cream can drizzle down the sides.Repeat and end with a wafer on top. Refrigerate for 1-2 hours to solidify.Decorate with a few reserved pieces of fruit and sprinkle with icing sugar before serving.
Pumpkin Cake (Tara)
Cake:
4 eggs
1 2/3 cups white sugar
1 cup applesauce
1 (15oz) can pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
Icing:
1 (8oz) pkg cream cheese
1/2 cup butter softened
1 tsp vanilla extract
1 1/2 cups icing sugar
Preheat oven to 350. In medium bowl, mix eggs, sugar , applesauce and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 9x13 pan. Bake for 25-30 minutes. Cool before frosting. Combine cream cheese and butter together, stir in vanilla, add icing sugar a little at a time, beating until smooth. Spread evenly onto cooled cake.
4 eggs
1 2/3 cups white sugar
1 cup applesauce
1 (15oz) can pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
Icing:
1 (8oz) pkg cream cheese
1/2 cup butter softened
1 tsp vanilla extract
1 1/2 cups icing sugar
Preheat oven to 350. In medium bowl, mix eggs, sugar , applesauce and pumpkin with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 9x13 pan. Bake for 25-30 minutes. Cool before frosting. Combine cream cheese and butter together, stir in vanilla, add icing sugar a little at a time, beating until smooth. Spread evenly onto cooled cake.
Grand Prize Molasses Cookies (Tara)
1/2 cup butter, soft,( no substitutes)
1/2 cup shortening (no substitutes)
1 1/2 cups sugar
1/2 cup molasses
2 eggs slightly beaten
4 cups flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 tsp ground ginger
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
Preheat oven to 350. Cream butter, shortening, sugar until light and fluffy. Beat in molasses and eggs. In another bowl, wisk together flour, salt, baking soda, ginger,
cloves, and cinnamon. Gradually add flour to creamed mixture. Roll into 2 1/2 inch balls. Dip into white sugar and roll around. Place on baking sheet and bake 9-10 minutes. Do not overbake, remove when just starting to crack.
1/2 cup shortening (no substitutes)
1 1/2 cups sugar
1/2 cup molasses
2 eggs slightly beaten
4 cups flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 tsp ground ginger
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
Preheat oven to 350. Cream butter, shortening, sugar until light and fluffy. Beat in molasses and eggs. In another bowl, wisk together flour, salt, baking soda, ginger,
cloves, and cinnamon. Gradually add flour to creamed mixture. Roll into 2 1/2 inch balls. Dip into white sugar and roll around. Place on baking sheet and bake 9-10 minutes. Do not overbake, remove when just starting to crack.
Apple Caramel Cheesecake (Tara)
Crust:
1 cup graham crumbs
3 tbsp sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1/4 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
3/4 cup sugar
3 eggs lightly beaten
3/4 tsp vanilla extract
Topping:
2 1/2 cups chopped peeled apples
1 tbsp lemon juice
1/4 cup sugar
1/2 tsp ground cinnamon
6 tbsp caramel icecream topping sauce
2 tbsp chopped pecans
In a bowl combine the crackers, sugar, pecans and cinnamon, stir in butter. Press into a 9 inch springform pan. Place pan on a baking sheet, bake 350 degrees for 10 minutes. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon, spoon over filling. Bake 55-60 minutes or until center is almost set. Cool on rack, run knife around to loosen. Drizzle with 4 tbsp caramel topping. Cool for 1 hr, chill overnight. Just before serving drizzle with remaining caramel sauce and sprinkle with pecans.
1 cup graham crumbs
3 tbsp sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1/4 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
3/4 cup sugar
3 eggs lightly beaten
3/4 tsp vanilla extract
Topping:
2 1/2 cups chopped peeled apples
1 tbsp lemon juice
1/4 cup sugar
1/2 tsp ground cinnamon
6 tbsp caramel icecream topping sauce
2 tbsp chopped pecans
In a bowl combine the crackers, sugar, pecans and cinnamon, stir in butter. Press into a 9 inch springform pan. Place pan on a baking sheet, bake 350 degrees for 10 minutes. Set aside to cool. In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon, spoon over filling. Bake 55-60 minutes or until center is almost set. Cool on rack, run knife around to loosen. Drizzle with 4 tbsp caramel topping. Cool for 1 hr, chill overnight. Just before serving drizzle with remaining caramel sauce and sprinkle with pecans.
Tangy Lemon Cheesecake (Tara)
2 1/2 cups crushed gingersnap cookies
1/3 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
1 cup sugar
3 eggs, lightly beaten
2 tbsp lemon juice
1 tbsp vanilla extract
Sauce:
1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
2 tbsp butter
1/4 cup lemon juice
1 tbsp grated lemon peel
Combine cookie crumbs and butter, press into the bottom and 2 inches up the sides of a 9inch springform pan. ( I didn't go up the sides,but had crumbs leftover). In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beat on low speed just until combined. Beat in lemon juice and vanilla. Pour onto crust. Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around the edge to loosen. Cool 1 hr. longer. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat, cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat, stir in the butter, lemon juice and lemon peel.(Store in fridge, may need to warm when serving) Serve sauce over cheesecake when ready to eat.
Raspberry Sauce: 350g frozen raspberries(1/2 to 3/4 of the 600g bag)
1/3 cup sugar
Boil down on stove , great ontop of this cheesecake on it's own or combined with the lemon sauce.
1/3 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
1 cup sugar
3 eggs, lightly beaten
2 tbsp lemon juice
1 tbsp vanilla extract
Sauce:
1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
2 tbsp butter
1/4 cup lemon juice
1 tbsp grated lemon peel
Combine cookie crumbs and butter, press into the bottom and 2 inches up the sides of a 9inch springform pan. ( I didn't go up the sides,but had crumbs leftover). In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beat on low speed just until combined. Beat in lemon juice and vanilla. Pour onto crust. Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run knife around the edge to loosen. Cool 1 hr. longer. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat, cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat, stir in the butter, lemon juice and lemon peel.(Store in fridge, may need to warm when serving) Serve sauce over cheesecake when ready to eat.
Raspberry Sauce: 350g frozen raspberries(1/2 to 3/4 of the 600g bag)
1/3 cup sugar
Boil down on stove , great ontop of this cheesecake on it's own or combined with the lemon sauce.
Crockpot Ribs (Tara)
3lbs of ribs cut into riblets, put in crockpot
Wisk together:
2 cups brown sugar
1/4 cup flour
1/3 cup water
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic
Boil in microwave until thick (check on it a few times so it doesn't boil over). Pour over ribs. Cook on low 10-12 hrs or high 5-6 hours.
Wisk together:
2 cups brown sugar
1/4 cup flour
1/3 cup water
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic
Boil in microwave until thick (check on it a few times so it doesn't boil over). Pour over ribs. Cook on low 10-12 hrs or high 5-6 hours.
Cranberry Chicken (Tara)
16-18 boneless thighs
1 small bottle Catalina dressing
1 envelope Onion soup mix
1 can whole berry Cranberry sauce
Mix dressing, soup mix and cranberry sauce together, pour over chicken in a 9x13 pan. Bake 350 degrees for 45mins to 1hr.
1 small bottle Catalina dressing
1 envelope Onion soup mix
1 can whole berry Cranberry sauce
Mix dressing, soup mix and cranberry sauce together, pour over chicken in a 9x13 pan. Bake 350 degrees for 45mins to 1hr.
Tuesday 4 October 2011
Crock Pot Ginger Roast (Kim)
I don't even eat beef but walked into a house where it was cooking and asked for the recipe because it smelled so awesome! And apparently it tastes just as good ; )
2 tbsp. oil
2 c. onions, sliced
1 c. red wine
1/2 c. ketchup
6 tbsp. brown sugar
3 tbsp. balsamic vinegar
fresh sliced ginger pieces
4 cloves crushed garlic
1/2 c. beef broth
a roast
1. Heat oil and brown roast in a frying pan.
2. in crock pot place sliced onions, then roast. Mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours (high: 3-4).
2 tbsp. oil
2 c. onions, sliced
1 c. red wine
1/2 c. ketchup
6 tbsp. brown sugar
3 tbsp. balsamic vinegar
fresh sliced ginger pieces
4 cloves crushed garlic
1/2 c. beef broth
a roast
1. Heat oil and brown roast in a frying pan.
2. in crock pot place sliced onions, then roast. Mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours (high: 3-4).
Red Onion and Mango Salsa (Kim)
Excellent with grilled fish (we've eaten it with Tuna and Kingfish)
1 ripe mango, diced
2 tbsp. chopped cilantro
1 small red onion, diced
1 tbsp. chopped jalapeno pepper
3 tbsp. lime juice (about 1 1/2 limes)
2 dashes Tabasco sauce
salt and fresh ground balck pepper to taste
1 ripe mango, diced
2 tbsp. chopped cilantro
1 small red onion, diced
1 tbsp. chopped jalapeno pepper
3 tbsp. lime juice (about 1 1/2 limes)
2 dashes Tabasco sauce
salt and fresh ground balck pepper to taste
Quick topping for tasty Tilapia (Kim)
3 tbsp. lemon juice
1 tbsp. melted butter
1 clove garlic, crushed
1 tsp parsley
Mix and pour over tilapia and bake. Yum!
1 tbsp. melted butter
1 clove garlic, crushed
1 tsp parsley
Mix and pour over tilapia and bake. Yum!
Tasty, quick chicken marinade (Kim)
Don't let the hot sauce scare you. The chicken turns out delicious.
1/2 c. Frank's hot sauce
1 c. oil
1/2 c. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic powder
1/2 c. Frank's hot sauce
1 c. oil
1/2 c. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic powder
5 Cup Salad (Kim)
An old classic but I still love it.
1 c. pineapple pieces
1 c. mandarin slices, drained
1 c. coconut
1 c. mini marshmallows
1 c. sour cream
Mix well and let stand in fridge several hours or overnight.
1 c. pineapple pieces
1 c. mandarin slices, drained
1 c. coconut
1 c. mini marshmallows
1 c. sour cream
Mix well and let stand in fridge several hours or overnight.
Pumpkin Cheesecake with Gingersnap Crust (Kim)
Creamy and delicious! I used light cream cheese (as if that matters! lol) and omitted allspice as I didn't have any on hand.
Thai Tuna Salad (Kim)
2 tins tuna
juice of one lime
1/2 tsp. salt
1 tbsp. fish sauce
1 chili pepper
1 tbsp grated ginger root
1/4 red onion, finely chopped
1 green onion
1/2 bunch cilantro
1/8 c. chopped peanuts
Mix and refrigerate. Cilantro and peanuts are garnish. SUPER fresh tasting!
juice of one lime
1/2 tsp. salt
1 tbsp. fish sauce
1 chili pepper
1 tbsp grated ginger root
1/4 red onion, finely chopped
1 green onion
1/2 bunch cilantro
1/8 c. chopped peanuts
Mix and refrigerate. Cilantro and peanuts are garnish. SUPER fresh tasting!
Bean Salad with Feta (Manisha)
This recipe has been brought to many an occassion at Elsie's. Super easy, super tasty, especially a day later. A great side dish with anything. Veg-friendly. Can easily be doubled for a larger crowd. It's a favourite.
1 can Unico Bean Medley, rinsed. Not to be confused with their own bean salad mixture.
1 red onion, small, or one-quarter to half of a large, sliced.
1 red pepper, de-seeded and diced.
1 green pepper, de-seeded and diced.
2 lemons, juiced, or to taste from a bottle
1/4 olive oil, or more
1 block of feta cheese, or to taste.
Add all non-liquid items and mix together. Add liquids and feta. Mix and let sit before serving (to let the flavours marry).
1 can Unico Bean Medley, rinsed. Not to be confused with their own bean salad mixture.
1 red onion, small, or one-quarter to half of a large, sliced.
1 red pepper, de-seeded and diced.
1 green pepper, de-seeded and diced.
2 lemons, juiced, or to taste from a bottle
1/4 olive oil, or more
1 block of feta cheese, or to taste.
Add all non-liquid items and mix together. Add liquids and feta. Mix and let sit before serving (to let the flavours marry).
White Bean Soup (Manisha)
Another easy soup. Can be modified with vegetable broth instead of chicken broth for veg-friendly eating.
1 can white kidney beans
1 can of Aylmer's Petite Cut Italian Diced Tomatoes
1 box Organic chicken broth
2 carrots, sliced
1 celery stock, sliced
Oil
2 tsp. pesto
Garlic
1 can white kidney beans
1 can of Aylmer's Petite Cut Italian Diced Tomatoes
1 box Organic chicken broth
2 carrots, sliced
1 celery stock, sliced
Oil
2 tsp. pesto
Garlic
- Saute garlic in oil.
- Add vegetables and heat.
- Add tomatoes, beans, and broth. Add pesto.
- Heat and enjoy.
Sweet Potato, Butternut Squash soup with apples (Manisha)
This is an easy Fall soup that's popular in our home. Good for the immune system. I'm not one to measure. To make this veg-friendly, replace the chicken broth with vegetable broth. Vegan-friendly, too.
1 Butternut squash, medium, peeled, de-seeded, cubed
2 Sweet potatoes, large, peeled, cubed
2 apples, large, peeled, cubed
2 large carrots, cleaned, sliced (or a handful of mini carrots)
2 boxes of Organic chicken broth
1 can of white kidney beans, rinsed
Garlic cloves, as many as you are comfortable with.
2 tbsp pesto.
Oil
1 Butternut squash, medium, peeled, de-seeded, cubed
2 Sweet potatoes, large, peeled, cubed
2 apples, large, peeled, cubed
2 large carrots, cleaned, sliced (or a handful of mini carrots)
2 boxes of Organic chicken broth
1 can of white kidney beans, rinsed
Garlic cloves, as many as you are comfortable with.
2 tbsp pesto.
Oil
- Warm oil, prepare garlic cloves and saute until fragrant.
- Add squash, heat 5 minutes.
- Add sweet potatoes, heat 5 minutes.
- Add apples, carrots, beans, broth. Boil 15 minutes. Add pesto and simmer.
- When vegetables are soft, puree with hand blender.
- Garnish with pretty things.
Monday 3 October 2011
Fudgy Chocolate Souffle Cake with Warm Turtle Sauce (Sandra)
1/2 c unsweetened cocoa
6 tbsp hot water
2 Tbsp butter
3 tbsp flour
3/4 c milk
1/4 c sugar
1/8 tsp salt4 large egg whites
3 Tbsp sugar
warm turtle sauce:
6 Tbsp caramel sauce
3 Tbsp chopped, toated pecansPreheat oven to 375F. Coat a 1/12 qt souffle dish with oil and sprinkle with 1/4 tsp sugar. Set aside. Combine cocoa & hot water ina bowl and set aside. Melt butter in a small heavy saucepan. Add flour and cook 1 min,whisking constantly. Gradually add milk, 1/4 c sugar and salt. Cook until thickened, whisking constantly (about 3 min). Remove from heat and stir in cocoa mixture. Spoon into large bowl and cool slightly. Beat egg whites at high speed until foamy. Add 3 Tbsp sugar, one at a time and beat until stiff peaks form. Gently fold 1 c egg white mixture into cocoa mixture then gently fold in remaining egg white. Spoon into prepared dish. Bake at 375F for 35 min until puffy and set. Serve warm or room temp with warmed turtle sauce.
Grilled Salmon with Grapefruit Maple Mustard Glaze (Sandra)
Marinade & Glaze:
1 c ruby red grapefruit juice
1/2 c pure maple syrup
2 Tbsp chopped fresh dill
2 Tbsp dijon mustard
2 Tbsp olive oil
1 tbsp fresh ground black pepper
8 atlantic salmon fillets (6oz each, skinned)
1/4 salmon seasoning (recipe follows)
1 grapefruit (sliced)
Salmon Seasoning:
1/4 c each: lemon pepper, kosher salt, dill seed, ground coriander
2 Tbsp dried dill
1 Tbsp each: paprika, garlic powder, onion powder
2 tsp cayenne pepper
2 tsp sugar
In a small bowl, whisk together grapefruit juice, maple syrup, dill, mustard,olive oil and pepper. Season the salmon with seasoning, pressing it into the flesh. Place the salmon in a single layer in a large dish and pour half the marinade over top. Marinate for 30 min. Warm remaining marinade in small saucepan. Slice the grapefruit into 1/2" thick slices and set aside. Preheat grill to med-high. Remove salmon from marinade, reserving marinade. Grill salmon for 3-4 min per side, basting with reserved marinade. Brush grapefruit slices with oil and grill 2-3 min per side. Serve salmon with grapefruit slices and warmed marinade.
1 c ruby red grapefruit juice
1/2 c pure maple syrup
2 Tbsp chopped fresh dill
2 Tbsp dijon mustard
2 Tbsp olive oil
1 tbsp fresh ground black pepper
8 atlantic salmon fillets (6oz each, skinned)
1/4 salmon seasoning (recipe follows)
1 grapefruit (sliced)
Salmon Seasoning:
1/4 c each: lemon pepper, kosher salt, dill seed, ground coriander
2 Tbsp dried dill
1 Tbsp each: paprika, garlic powder, onion powder
2 tsp cayenne pepper
2 tsp sugar
In a small bowl, whisk together grapefruit juice, maple syrup, dill, mustard,olive oil and pepper. Season the salmon with seasoning, pressing it into the flesh. Place the salmon in a single layer in a large dish and pour half the marinade over top. Marinate for 30 min. Warm remaining marinade in small saucepan. Slice the grapefruit into 1/2" thick slices and set aside. Preheat grill to med-high. Remove salmon from marinade, reserving marinade. Grill salmon for 3-4 min per side, basting with reserved marinade. Brush grapefruit slices with oil and grill 2-3 min per side. Serve salmon with grapefruit slices and warmed marinade.
Grilled Onion and Asparagus Risotto (Sandra)
1 lg red onion sliced into rounds
1 lb asparagus
2 Tbsp balsamic vinegar
4 Tbsp olive oil
salt & pepper
4 shallots, finely chopped
1 c arborio rice
1/4 c med dry white wine
4 c hot chicken stock
1 Tbsp chopped fresh thyme
1 c shredded aged white cheddar
Preheat grill to med-high. Toss together onion, asparagus, vinegar, 2 Tbsp olive oil, salt & pepper. Place in a grill basket and grill 15 min. Remove from grill and coarsely chop.To prepare risotto, in a large saucepan heat remaining 2 Tbsp oil. Add the shallots and cook for 30seconds. Stir in the rice and cook 1 min, stirring constantly. Stir in the wine and reduce liquid by half. Add 1/2 c stock, stirring constantly,and waiting until most of the liquid is absorbed before adding more stock. Continue this, until rice is tender but slightly resistant to the bite (15-20min). Stir in the onions, asparagus, thyme and cheddar cheese. Season with salt & pepper. Serves 4.
1 lb asparagus
2 Tbsp balsamic vinegar
4 Tbsp olive oil
salt & pepper
4 shallots, finely chopped
1 c arborio rice
1/4 c med dry white wine
4 c hot chicken stock
1 Tbsp chopped fresh thyme
1 c shredded aged white cheddar
Preheat grill to med-high. Toss together onion, asparagus, vinegar, 2 Tbsp olive oil, salt & pepper. Place in a grill basket and grill 15 min. Remove from grill and coarsely chop.To prepare risotto, in a large saucepan heat remaining 2 Tbsp oil. Add the shallots and cook for 30seconds. Stir in the rice and cook 1 min, stirring constantly. Stir in the wine and reduce liquid by half. Add 1/2 c stock, stirring constantly,and waiting until most of the liquid is absorbed before adding more stock. Continue this, until rice is tender but slightly resistant to the bite (15-20min). Stir in the onions, asparagus, thyme and cheddar cheese. Season with salt & pepper. Serves 4.
Grilled Portobello Mushroom Salad (Sandra)
8 portobello mushrooms, stems removed
4 c hot water
1 tsp salt
1/2 c each honey & hoisin sauce
1/4 c each soy sauce & rice vinegar
1 Tbsp each: pepper, cilantro, sesame seeds, grainy mustard
1 tsp sesame oil
3 bunches arugula (or any mixed greens)
1/2 goat cheese (sliced or crumbled)
Clean mushroom caps and place in a large bowl. Dissolve salt in hot water and pour over mushrooms. Cover with plastic wrap and steep 15 min. Whisk together all dressing ingredients. Drain mushroom and pat dry. Place mushrooms gill-side up and a glass dish and pour dressing over top. Marinate for 2 hours. Preheat grill to med-high. Grill mushrooms 5 min per side, basting with marinade. Thinly slice mushrooms and serve on a bed of arugula. Sprinkle with goat cheese. (I like to drizzle a bit of the marinade over top too)
4 c hot water
1 tsp salt
1/2 c each honey & hoisin sauce
1/4 c each soy sauce & rice vinegar
1 Tbsp each: pepper, cilantro, sesame seeds, grainy mustard
1 tsp sesame oil
3 bunches arugula (or any mixed greens)
1/2 goat cheese (sliced or crumbled)
Clean mushroom caps and place in a large bowl. Dissolve salt in hot water and pour over mushrooms. Cover with plastic wrap and steep 15 min. Whisk together all dressing ingredients. Drain mushroom and pat dry. Place mushrooms gill-side up and a glass dish and pour dressing over top. Marinate for 2 hours. Preheat grill to med-high. Grill mushrooms 5 min per side, basting with marinade. Thinly slice mushrooms and serve on a bed of arugula. Sprinkle with goat cheese. (I like to drizzle a bit of the marinade over top too)
Stuffed Sweet Peppers (sandra)
4 red peppers (shepherd...the longer ones :)
1 Tbsp olive oil
2x 125g balls mozzarella, sliced
2 Tbsp chopped black olives
1 Tbsp oregano
2 cloves crushed garlic
Preheat the bbq and rub the outside of the peppers with oil. Stuff all ingredients into the peppers and drizzle with a bit of oil. Place on the bbq and grill 12-15 min until cheese is melted and peppers are lightly charred.
1 Tbsp olive oil
2x 125g balls mozzarella, sliced
2 Tbsp chopped black olives
1 Tbsp oregano
2 cloves crushed garlic
Preheat the bbq and rub the outside of the peppers with oil. Stuff all ingredients into the peppers and drizzle with a bit of oil. Place on the bbq and grill 12-15 min until cheese is melted and peppers are lightly charred.
Brownie Tarts (Sandra)
2/3 c sugar
1 c choc chips
2 Tbsp water
2 eggs
3/4 c flour
1 tsp vanilla
1/2 tsp baking powder
1/2 c coarsely chopped walnuts and/or more choc chips
20 unbaked 3" tart shells
Preheat oven to 350F. Melt butter, sugar, choc chips & water, stirring until mixture is smooth. Add eggs and whisk until smooth. Add flour, baking powder and vanilla. Spoon into tart shells, filling almost to the top. Sprinkle with walnuts and/or choc chips (skor bits are good too). Place on baking sheet and bake for 20 min.(I like to sprinkle choc chips in the tart before I fill them...and then add more on top)
Quinoa Patties ( Elsie)
2 1/2 cups cooked quinoa ( I cook the quinoa in low sodium beef broth for a bit more flavour, just water is a bit bland)
4 large eggs, beaten
1/2 tsp salt
2/3 cup fresh chives, chopped
1 med onion chopped fine
1/3 cup fresh parmesan cheese, grated ( I used shredded mozzarella,it's much better)
3 cloves garlic, minced ( I use toppits garlic)
1/4 tsp cayenne pepper
1 cup whole grain breadcrumbs
In a medium bowl combine quinoa, eggs, and salt. Stir in garlic, chives, onion, cheese, and cayenne pepper.
Add breadcrumbs,and allow to sit for a few minutes.
The mixture should be quite moist. You may need to add extra water to moisten or additional breadcrumbs to make the mixture dryer.
Heat a bit of olive oil in a large skillet over medium heat.
With a large spoon gather some of the mixture and drop into the pan. Flatten slightly with the back of the spoon and brown. Test by lifting the patty slightly to see if it's set enough to flip. Turn patty and brown the other side. Remove to a plate. Can be served hot, warm or cold with a salad or on buns or bread.
I find that I can only manage about 3 in a pan at a time and still have room to flip them.
I usually get about a dozen or so patties .
4 large eggs, beaten
1/2 tsp salt
2/3 cup fresh chives, chopped
1 med onion chopped fine
1/3 cup fresh parmesan cheese, grated ( I used shredded mozzarella,it's much better)
3 cloves garlic, minced ( I use toppits garlic)
1/4 tsp cayenne pepper
1 cup whole grain breadcrumbs
In a medium bowl combine quinoa, eggs, and salt. Stir in garlic, chives, onion, cheese, and cayenne pepper.
Add breadcrumbs,and allow to sit for a few minutes.
The mixture should be quite moist. You may need to add extra water to moisten or additional breadcrumbs to make the mixture dryer.
Heat a bit of olive oil in a large skillet over medium heat.
With a large spoon gather some of the mixture and drop into the pan. Flatten slightly with the back of the spoon and brown. Test by lifting the patty slightly to see if it's set enough to flip. Turn patty and brown the other side. Remove to a plate. Can be served hot, warm or cold with a salad or on buns or bread.
I find that I can only manage about 3 in a pan at a time and still have room to flip them.
I usually get about a dozen or so patties .
Thursday 29 September 2011
Banana Slush Punch (Hilda)
11/2 c sugar 3c pineapple juice
3 c water 2 tbsp lemon juice
3 Bananas - ripe 1 - 2 litre Sprite, Mountain Dew, or
Sparkling Grapefruit cocktail
In a saucepan, combine sugar and water. Bring to a boil and boil gently for 5 min. Cool. Put bananas, pineapple juice, and lemon juice in a blender and blend until bananas are well mashed. Mix with sugar mixture in a non-metal container and freeze. Remove from freezer 2 or 3 hours before serving. Put punch mixture in punch bowl and mash as it thaws. Just before serving, add the bottle of pop and stir.
3 c water 2 tbsp lemon juice
3 Bananas - ripe 1 - 2 litre Sprite, Mountain Dew, or
Sparkling Grapefruit cocktail
In a saucepan, combine sugar and water. Bring to a boil and boil gently for 5 min. Cool. Put bananas, pineapple juice, and lemon juice in a blender and blend until bananas are well mashed. Mix with sugar mixture in a non-metal container and freeze. Remove from freezer 2 or 3 hours before serving. Put punch mixture in punch bowl and mash as it thaws. Just before serving, add the bottle of pop and stir.
Quiche Hilda
12 slices Bacon - fried and crumbled
1c Cheddar cheese - grated
1/3c Onion - chopped fine
2c Milk
1c Bisquick Baking Mix
4 Eggs
1/4 tsp Salt
1/8 tsp Pepper
Lightly grease quiche pan or large pie plate. Sprinkle bacon, cheese, and onion on bottom of pan. Beat remaining ingredients in blender until smooth (approx 15 sec.). Pour into pan. Bake at 400 for 35-40 min, until golden brown or until knife comes out clean. Let stand 5 min before cutting.
1c Cheddar cheese - grated
1/3c Onion - chopped fine
2c Milk
1c Bisquick Baking Mix
4 Eggs
1/4 tsp Salt
1/8 tsp Pepper
Lightly grease quiche pan or large pie plate. Sprinkle bacon, cheese, and onion on bottom of pan. Beat remaining ingredients in blender until smooth (approx 15 sec.). Pour into pan. Bake at 400 for 35-40 min, until golden brown or until knife comes out clean. Let stand 5 min before cutting.
Mexican Chicken Manicotti - Jennifer
1 pkg Manicotti
2c Chicken - cooked and cubed
2c Montery Jack Cheese - shredded and divided
11/2c Cheddar Cheese - shredded
1c Sour Cream
1 small Onion - diced
1-4oz can Green Chilies
1 can Cream of Mushroom Soup
2/3c Milk
1c Salsa
Cook noodles. In a large bowl combine chicken, 11/2 c Montery Jack Cheese, Cheddar Cheese, sour cream, 1/2 of the onion and 6 TBSP Chilies.
In another bowl combine soup, milk, salsa, remaining onion, and chilies. Spread 1/2c of this mixture in 9x13 pan. Stuff manicotti with 1/4c of the chicken mixture and put in pan. Pour remaining sauce over manicotti. Cover and bake at 350 for 30 min. Uncover and sprinkle with remaining Montery Jack Cheese. Bake 10 min. longer.
2c Chicken - cooked and cubed
2c Montery Jack Cheese - shredded and divided
11/2c Cheddar Cheese - shredded
1c Sour Cream
1 small Onion - diced
1-4oz can Green Chilies
1 can Cream of Mushroom Soup
2/3c Milk
1c Salsa
Cook noodles. In a large bowl combine chicken, 11/2 c Montery Jack Cheese, Cheddar Cheese, sour cream, 1/2 of the onion and 6 TBSP Chilies.
In another bowl combine soup, milk, salsa, remaining onion, and chilies. Spread 1/2c of this mixture in 9x13 pan. Stuff manicotti with 1/4c of the chicken mixture and put in pan. Pour remaining sauce over manicotti. Cover and bake at 350 for 30 min. Uncover and sprinkle with remaining Montery Jack Cheese. Bake 10 min. longer.
Wednesday 28 September 2011
Corn Chowder (Kim)
butter (the recipe says 3oz. I just throw some in ; )
2 onions, finely chopped
1 clove garlic, crushed
1 to 1 1/2 tsp cumin (to taste)
4 c. (1 litre) vegetable stock
2 medium potatoes, peeled and chopped
1 c. canned cream corn (I omit if I don't have any and just use more frozen)
2 c. frozen corn
3 tbsp. chopped fresh parsley
1 c. shredded Cheddar cheese
salt and pepper
3 tbsp. cream (optional)
2 tbsp. fresh chives for garnish
1. Heat butter in heavy pan. Add onions and cook over med.-high heat for 5 minutes or until golden. Add garlic and cumin. Cook, stirring constantly. Add stock. Bring to a boil. Add potatoes and reduce heat. Simmer for 10 minutes.
2. Add corn and parsley. Bring to boil. Reduce heat, simmer. Stir through the cheese, salt, pepper and cream. Heat gently till cheese melts. Serve immediately. Garnish with chopped chives.
2 onions, finely chopped
1 clove garlic, crushed
1 to 1 1/2 tsp cumin (to taste)
4 c. (1 litre) vegetable stock
2 medium potatoes, peeled and chopped
1 c. canned cream corn (I omit if I don't have any and just use more frozen)
2 c. frozen corn
3 tbsp. chopped fresh parsley
1 c. shredded Cheddar cheese
salt and pepper
3 tbsp. cream (optional)
2 tbsp. fresh chives for garnish
1. Heat butter in heavy pan. Add onions and cook over med.-high heat for 5 minutes or until golden. Add garlic and cumin. Cook, stirring constantly. Add stock. Bring to a boil. Add potatoes and reduce heat. Simmer for 10 minutes.
2. Add corn and parsley. Bring to boil. Reduce heat, simmer. Stir through the cheese, salt, pepper and cream. Heat gently till cheese melts. Serve immediately. Garnish with chopped chives.
Gazpacho (Kim)
This is one of our favourites in summer. Very refreshing. Pair with a crusty bread and salad. If you don't want to buy 2 different coloured peppers, just pick one.
1 red (Spanish) onion
3 tomatoes
1/2 medium cucumber
1/2 green pepper
1/2 red pepper
1 clove garlic, crushed
3 1/2 c. (875 ml) Clamato juice (I like Mott's "zesty". You can also use tomoato juice)
1/2 tsp. sugar
salt and pepper
1/4 c. olive oil
1/4 c. white wine vinegar
1. Finely chop the onion, cukes and peppers. Place in a large bowl with garlic.
2. Stir in juice, sugar, salt and pepper, oil an dvinegar and mix well. Refrigerate. Serve cold. Garlic croutons with it are nice ; )
1 red (Spanish) onion
3 tomatoes
1/2 medium cucumber
1/2 green pepper
1/2 red pepper
1 clove garlic, crushed
3 1/2 c. (875 ml) Clamato juice (I like Mott's "zesty". You can also use tomoato juice)
1/2 tsp. sugar
salt and pepper
1/4 c. olive oil
1/4 c. white wine vinegar
1. Finely chop the onion, cukes and peppers. Place in a large bowl with garlic.
2. Stir in juice, sugar, salt and pepper, oil an dvinegar and mix well. Refrigerate. Serve cold. Garlic croutons with it are nice ; )
Tuesday 27 September 2011
Paska Grandma (Hilda)
Paska - Easter Bread
2 pkg Yeast
1/2 c warm water
1 TBSP sugar
2 c scalded milk
1c butter (or 1/2c butter and 1/2 c shortening)
1 1/2c sugar
4 egg yolks lightly beaten
4 egg whites beaten stiff
1 tsp vanilla
1 TBSP lemon juice
2 tsp salt
8-9 c flour
Scald milk Add salt and butter to hot milk allowing it to melt and then let this mixture cool a little. Combine warm water, 1 tbsp sugar and yeast. Cover and set aside. Beat egg yolks with 1 1/2 c sugar. Add vanilla and lemon juice. In separate bowl beat egg whites until stiff. Pour warm milk mixture over 4 c. of flour and mix
well. Add egg mixture and yeast and mix again. Fold in egg whites. Work in remaining flour to make a soft dough. Knead until smooth and elastic. Cover and let rise until double is size. Punch down and put into pans. Cover and let rise until double. Bake at 350 for approx. 30 minutes.
Let cool for awhile and remove from pans.
2 pkg Yeast
1/2 c warm water
1 TBSP sugar
2 c scalded milk
1c butter (or 1/2c butter and 1/2 c shortening)
1 1/2c sugar
4 egg yolks lightly beaten
4 egg whites beaten stiff
1 tsp vanilla
1 TBSP lemon juice
2 tsp salt
8-9 c flour
Scald milk Add salt and butter to hot milk allowing it to melt and then let this mixture cool a little. Combine warm water, 1 tbsp sugar and yeast. Cover and set aside. Beat egg yolks with 1 1/2 c sugar. Add vanilla and lemon juice. In separate bowl beat egg whites until stiff. Pour warm milk mixture over 4 c. of flour and mix
well. Add egg mixture and yeast and mix again. Fold in egg whites. Work in remaining flour to make a soft dough. Knead until smooth and elastic. Cover and let rise until double is size. Punch down and put into pans. Cover and let rise until double. Bake at 350 for approx. 30 minutes.
Let cool for awhile and remove from pans.
Paska Grandma (Hilda)
Paska - Easter Bread
2 pkg Yeast
1/2 c warm water
1 TBSP sugar
2 c scalded milk
1c butter (or 1/2c butter and 1/2 c shortening)
1 1/2c sugar
4 egg yolks lightly beaten
4 egg whites beaten stiff
1 tsp vanilla
1 TBSP lemon juice
2 tsp salt
8-9 c flour
Scald milk Add salt and butter to hot milk allowing it to melt and then let this mixture cool a little. Combine warm water, 1 tbsp sugar and yeast. Cover and set aside. Beat egg yolks with 1 1/2 c sugar. Add vanilla and lemon juice. In separate bowl beat egg whites until stiff. Pour warm milk mixture over 4 c. of flour and mix
well. Add egg mixture and yeast and mix again. Fold in egg whites. Work in remaining flour to make a soft dough. Knead until smooth and elastic. Cover and let rise until double is size. Punch down and put into pans. Cover and let rise until double. Bake at 350 for approx. 30 minutes.
Let cool for awhile and remove from pans.
2 pkg Yeast
1/2 c warm water
1 TBSP sugar
2 c scalded milk
1c butter (or 1/2c butter and 1/2 c shortening)
1 1/2c sugar
4 egg yolks lightly beaten
4 egg whites beaten stiff
1 tsp vanilla
1 TBSP lemon juice
2 tsp salt
8-9 c flour
Scald milk Add salt and butter to hot milk allowing it to melt and then let this mixture cool a little. Combine warm water, 1 tbsp sugar and yeast. Cover and set aside. Beat egg yolks with 1 1/2 c sugar. Add vanilla and lemon juice. In separate bowl beat egg whites until stiff. Pour warm milk mixture over 4 c. of flour and mix
well. Add egg mixture and yeast and mix again. Fold in egg whites. Work in remaining flour to make a soft dough. Knead until smooth and elastic. Cover and let rise until double is size. Punch down and put into pans. Cover and let rise until double. Bake at 350 for approx. 30 minutes.
Let cool for awhile and remove from pans.
Cheesy Scalloped Potatoes (sandra)
6 c thinly sliced potato
5 Tbsp flour
5 c milk
1/3 c chopped onion
5 Tbsp butter
1 1/4 tsp salt & pepper
2 c old cheddar, grated
Saute onion in butter until soft. Stir in flour, salt & pepper. Gradually add milk, bring to a boil (while stirring)and cook until thickened. Place 1/2 the potatoes in a greased 3 qt casserole, pour 1/2 the sauce and half the cheese over top. Repeat layers. Bake uncovered at 350F for approx 70 min. (can make ahead and store in fridge until ready to bake).
5 Tbsp flour
5 c milk
1/3 c chopped onion
5 Tbsp butter
1 1/4 tsp salt & pepper
2 c old cheddar, grated
Saute onion in butter until soft. Stir in flour, salt & pepper. Gradually add milk, bring to a boil (while stirring)and cook until thickened. Place 1/2 the potatoes in a greased 3 qt casserole, pour 1/2 the sauce and half the cheese over top. Repeat layers. Bake uncovered at 350F for approx 70 min. (can make ahead and store in fridge until ready to bake).
Pumpkin Apple Streusel Muffins (sandra)
2 1/2 c flour
2 c sugar
1 Tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 eggs
1 c canned pumpkin puree
1/2 c oil
2 c grated apple
In a large bowl, mix eggs, pumpkin, oil and apple. Stir in dry ingredients. Spoon into muffin cups.Sprinkle with streusel topping: 2 Tbsp flour, 1/4 c brown sugar, 1/2 tsp cinnamon, 4 tsp butter). Bake at 350F for 25 min. Makes approx 18 large muffins.
2 c sugar
1 Tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 eggs
1 c canned pumpkin puree
1/2 c oil
2 c grated apple
In a large bowl, mix eggs, pumpkin, oil and apple. Stir in dry ingredients. Spoon into muffin cups.Sprinkle with streusel topping: 2 Tbsp flour, 1/4 c brown sugar, 1/2 tsp cinnamon, 4 tsp butter). Bake at 350F for 25 min. Makes approx 18 large muffins.
Yogurt Cranberry Bran Muffins (sandra)
2 c plain yogurt
2 tsp baking soda
1 1/2 c brown sugar
2 eggs
1 c oil
1 tsp vanilla
2 c flour
2 c wheat or oat bran
4 tsp baking powder
1/2 tsp salt
1 c fresh or frozen cranberries
Stir yogurt and soda together and set aside(do it in a good sized bowl- it rises lots). Beat sugar, eggs, oil, vanilla until smooth. Whisk together dry ingredients and add to wet ingredients, alternating with yogurt mixture. Fold in berries. Pour into muffin tins and bake 350F for 24 minutes. Makes 24 muffins.
2 tsp baking soda
1 1/2 c brown sugar
2 eggs
1 c oil
1 tsp vanilla
2 c flour
2 c wheat or oat bran
4 tsp baking powder
1/2 tsp salt
1 c fresh or frozen cranberries
Stir yogurt and soda together and set aside(do it in a good sized bowl- it rises lots). Beat sugar, eggs, oil, vanilla until smooth. Whisk together dry ingredients and add to wet ingredients, alternating with yogurt mixture. Fold in berries. Pour into muffin tins and bake 350F for 24 minutes. Makes 24 muffins.
Trail Mix Cookies (sandra)
1 1/2 c trail mix (nuts/seeds/craisins/choc chips is what I do)
3/4 c softened butter
1 c brown sugar
1/2 c white sugar
1 egg
2 Tbsp water
1 tsp vanilla
2/3 c flour (I do part of it whole wheat to make me feel healthy:)
3/4 tsp baking soda
1 tsp cinnamon
3 c quick cooking oats
Mix all together. Bake at 350F for 10-12 min. (they don't spread much while baking)
3/4 c softened butter
1 c brown sugar
1/2 c white sugar
1 egg
2 Tbsp water
1 tsp vanilla
2/3 c flour (I do part of it whole wheat to make me feel healthy:)
3/4 tsp baking soda
1 tsp cinnamon
3 c quick cooking oats
Mix all together. Bake at 350F for 10-12 min. (they don't spread much while baking)
Chewy Peanut Butter Cookies (sandra)
1 c butter
1 1/2 c peanut butter
1 c white sugar
1 c brown sugar
1 tsp vanilla
2 eggs
2 3/4 c flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 c chopped peanuts
Mix dough and chill for 1 hour. Roll into balls (I use an icecream scoop). Dip tops in white sugar and flatten with a fork. Bake at 350F for 12 min. (they will still look a bit doughy, but take them out).
1 1/2 c peanut butter
1 c white sugar
1 c brown sugar
1 tsp vanilla
2 eggs
2 3/4 c flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 c chopped peanuts
Mix dough and chill for 1 hour. Roll into balls (I use an icecream scoop). Dip tops in white sugar and flatten with a fork. Bake at 350F for 12 min. (they will still look a bit doughy, but take them out).
Pumpkin Cake- in a cookie sheet (sandra)
4 eggs
1 c oil
2 c sugar
15oz can pumpkin puree
2 c flour
a sprinkle of cinnamon/cloves/ginger/nutmeg
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
Mix eggs, oil, sugar, pumpkin. Mix dry ingredients and add to wet. Pout into greased 11x16 cookie sheet and bake at 350F for 20 min. Cool and frost with cream cheese icing.
1 c oil
2 c sugar
15oz can pumpkin puree
2 c flour
a sprinkle of cinnamon/cloves/ginger/nutmeg
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
Mix eggs, oil, sugar, pumpkin. Mix dry ingredients and add to wet. Pout into greased 11x16 cookie sheet and bake at 350F for 20 min. Cool and frost with cream cheese icing.
Flourless Chocolate Cake (sandra)
(I'm not making fun of you Kim!..this really is a good one)
7oz (200g) semi sweet chocolate chips
1 c sugar
3/4 c butter
4 eggs, separated
Melt choc with butter. Beat eggs yolks with sugar and fold in melted choc. Beat egg whites until stiff and fold into choc mixture. Pour into 9" cake pan lined with parchment and bake 40 min at 350F. (cake will be sticky to remove from paper). Garnish slices with whipped cream and fresh raspberries.
7oz (200g) semi sweet chocolate chips
1 c sugar
3/4 c butter
4 eggs, separated
Melt choc with butter. Beat eggs yolks with sugar and fold in melted choc. Beat egg whites until stiff and fold into choc mixture. Pour into 9" cake pan lined with parchment and bake 40 min at 350F. (cake will be sticky to remove from paper). Garnish slices with whipped cream and fresh raspberries.
Chocolate Chip Cookies (Sandra)
Beat 2/3 c softened butter, 1 c brown sugar, 1 c white sugar, 2 Tbsp hot water and mix well. Stir in 2 eggs and 1 tsp vanilla. Mix 3 c flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt and add to wet ingredients. Stir in 1 bag (300g) of choc chips. Bake 375F for 8-10 min. Makes about 4 doz.
Grilled Prosciutto Asparagus (Sandra)
Spread 12 slices of prosciutto with 4 oz goat cheese, cut each slice in half. Wrap each half around 2 asparagus spears and secure with a toothpick. Grill over medium heat for 6-8 minutes until prosciutto is crisp.Makes 24.
Frozen Cocoa (sandra)
1 c milk
2 Tbsp cocoa powder
2 Tbsp sugar
1 tsp pure vanilla
2 Tbsp skim milk powder
2 cups ice cubes
Put all ingredients into a blender. Whirl until smooth. Makes 3 cups.
2 Tbsp cocoa powder
2 Tbsp sugar
1 tsp pure vanilla
2 Tbsp skim milk powder
2 cups ice cubes
Put all ingredients into a blender. Whirl until smooth. Makes 3 cups.
Frozen Toblerone Mousse Squares (Sandra)
1 c oreo baking crumbs
1/4 c melted butter
2 bars (100g each) Toblerone Swiss Chocolate, divided
2 bricks (250g each) cream cheese
1 can (300mL) sweetened condensed milk
1 c thawed cool whip topping
Mix crumbs and butter, press onto bottom of saran wrap lined 9" square pan. Microwave 1 1/2 toblerone bars on medium for 1 minor until melted. Beat cream cheese in large bowl until creamy. Gradually beat in milk. Blend in melted chocolate. Whisk in cool whip. Spoon over crust; cover. Freeze 6 hours. Chop remaining 1/2 choc bar, sprinkle over dessert. Use saran wrap to lift dessert out of pan before cutting to serve. Serves 2...ha ha! :)
1/4 c melted butter
2 bars (100g each) Toblerone Swiss Chocolate, divided
2 bricks (250g each) cream cheese
1 can (300mL) sweetened condensed milk
1 c thawed cool whip topping
Mix crumbs and butter, press onto bottom of saran wrap lined 9" square pan. Microwave 1 1/2 toblerone bars on medium for 1 minor until melted. Beat cream cheese in large bowl until creamy. Gradually beat in milk. Blend in melted chocolate. Whisk in cool whip. Spoon over crust; cover. Freeze 6 hours. Chop remaining 1/2 choc bar, sprinkle over dessert. Use saran wrap to lift dessert out of pan before cutting to serve. Serves 2...ha ha! :)
Monday 26 September 2011
Less-Mess Bacon ( Elsie)
This spatter free technique works perfectly.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment paper.
Lay bacon strips flat onto paper making sure pieces do not overlap. Bake until crisp and brown 15-18 minutes, rotating sheet once. Transfer bacon strips to a paper towel to drain.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment paper.
Lay bacon strips flat onto paper making sure pieces do not overlap. Bake until crisp and brown 15-18 minutes, rotating sheet once. Transfer bacon strips to a paper towel to drain.
Weed Soup (Summer Borscht) (Elsie)
I found this recipe scribbled on a piece of paper, ingredients only. I'm sure it came from Mom.
I'm creating the method and if anyone knows more about this recipe please let me know.
Cook a ham hock in water. Remove ham hock when done and cut into pieces. Strain water through sieve into a fresh pot. Add the ham, and potatoes. Did Mom put onion in it as well? I think I would add some chopped onion. Bring to a boil and cook until potatoes are almost done. Add dill, parsley, beet tops, sorrel leaves, bay leaf,and salt and pepper to taste. Just before serving, add some sweet cream and or sour cream.
I need some feedback on this.
I'm creating the method and if anyone knows more about this recipe please let me know.
Cook a ham hock in water. Remove ham hock when done and cut into pieces. Strain water through sieve into a fresh pot. Add the ham, and potatoes. Did Mom put onion in it as well? I think I would add some chopped onion. Bring to a boil and cook until potatoes are almost done. Add dill, parsley, beet tops, sorrel leaves, bay leaf,and salt and pepper to taste. Just before serving, add some sweet cream and or sour cream.
I need some feedback on this.
Peach Salsa (Elsie)
3 peaches, peeled, pitted and diced
1/2 cup red onion.diced
1/4 cup fresh cilantro
1 tbsp lime juice
1 tbsp liquid honey
1 tsp rice vinegar
1/4 tsp salt
1/4 tsp pepper
Mix all ingredients
1/2 cup red onion.diced
1/4 cup fresh cilantro
1 tbsp lime juice
1 tbsp liquid honey
1 tsp rice vinegar
1/4 tsp salt
1/4 tsp pepper
Mix all ingredients
Fresh Salsa ( Elsie)
1 cup diced seeded tomatoes
1 cup diced peeled cucumber
1/3 cup diced red onion
1/4 cup chopped fresh cilantro ( may substitute parsley)
juice of 1 lime
salt and pepper to taste
Mix all ingredients
1 cup diced peeled cucumber
1/3 cup diced red onion
1/4 cup chopped fresh cilantro ( may substitute parsley)
juice of 1 lime
salt and pepper to taste
Mix all ingredients
Mango Salsa (Elsie)
2 mangoes, peeled and cut into 1/2 inch cubes
1 jalapeno pepper, seeded and minced
1/2 cup finely diced sweet red pepper
1/2 cup finely diced cucumber
1/4 cup finely diced red onion
2 tbsp finely chopped fresh cilantro
2 tbsp lemon or lime juice
1/4 tsp ground cumin
In a bowl,gently stir together all ingredients. Serve immediately or cover and refrigerate for up to 6 hours.
1 jalapeno pepper, seeded and minced
1/2 cup finely diced sweet red pepper
1/2 cup finely diced cucumber
1/4 cup finely diced red onion
2 tbsp finely chopped fresh cilantro
2 tbsp lemon or lime juice
1/4 tsp ground cumin
In a bowl,gently stir together all ingredients. Serve immediately or cover and refrigerate for up to 6 hours.
Fresh Tasting Salad and Dressing (Elsie)
Mix baby spinach and bibb lettuce
Add red pepper slices
tomato wedges
red onion slices
1/2 cup of chopped fresh parsley
Dressing
6 tbsp light olive oil
3 tbsp of red or white wine vinegar
2 cloves minced garlic
dash nutmeg
salt and pepper to taste
1 tsp prepared mustard
5 or 6 drops of Maggi sauce
4 tbsp whipping cream
Mix well and use amount desired over salad
Add red pepper slices
tomato wedges
red onion slices
1/2 cup of chopped fresh parsley
Dressing
6 tbsp light olive oil
3 tbsp of red or white wine vinegar
2 cloves minced garlic
dash nutmeg
salt and pepper to taste
1 tsp prepared mustard
5 or 6 drops of Maggi sauce
4 tbsp whipping cream
Mix well and use amount desired over salad
Stilton Sauce (Elsie)
This is good served with beef tenderloin steaks.
2 tbsp finely chopped shallots
1 cup dry white wine
1 cup whipping cream
1/2 cup crumbled stilton cheese
1/4 cup chopped parsley
Place shallots and wine in a small saucepan. Boil until wine is reduced to 1/4 cup ( about 6 minutes).Add cream,boil until reduced by half ( about 10 minutes). Reduce heat to low;gradually whisk in stilton, 1 tbsp at a time until melted. Stir in parsley. Serve sauce spooned over beef.
I added a warm shrimp to each plate on top of the sauce as a garnish. Serves 4.
2 tbsp finely chopped shallots
1 cup dry white wine
1 cup whipping cream
1/2 cup crumbled stilton cheese
1/4 cup chopped parsley
Place shallots and wine in a small saucepan. Boil until wine is reduced to 1/4 cup ( about 6 minutes).Add cream,boil until reduced by half ( about 10 minutes). Reduce heat to low;gradually whisk in stilton, 1 tbsp at a time until melted. Stir in parsley. Serve sauce spooned over beef.
I added a warm shrimp to each plate on top of the sauce as a garnish. Serves 4.
Punch (Elsie)
I got this recipe from a friend in Kansas. They referred to it as wedding punch.
1 46 oz can of unsweetened pineapple juice
1 12 oz can of frozen orange juice, include the amount of water recommended on can
1 6 oz can of frozen lemonade, include the amount of water recommended on can
3 bananas
2 quarts (litres) of club soda or ginger ale
Blend bananas in blender with some of the pineapple juice. Combine with remaining ingredients.
1 46 oz can of unsweetened pineapple juice
1 12 oz can of frozen orange juice, include the amount of water recommended on can
1 6 oz can of frozen lemonade, include the amount of water recommended on can
3 bananas
2 quarts (litres) of club soda or ginger ale
Blend bananas in blender with some of the pineapple juice. Combine with remaining ingredients.
Ham and Cheese Strata (Elsie)
6 bread slices, crusts removed
2 cups grated sharp cheddar cheese
1 pound black forest type ham,shaved
6 bread slices, crusts removed
8 large eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1 tsp worcestershire sauce
1/2 tsp dry mustard
2 2/3 cups milk
Line bottom of greased 9x13 pan with first bread slices. Sprinkle with cheese. Top with shredded ham . Cover meat with remaining bread slices.
Beat eggs in bowl. Add remaining ingredients and mix well. Pour over bread. Cover. Refrigerate overnight. Bake, uncovered @ 350 for about 1 hour until set.
Serves 10-12.
2 cups grated sharp cheddar cheese
1 pound black forest type ham,shaved
6 bread slices, crusts removed
8 large eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1 tsp worcestershire sauce
1/2 tsp dry mustard
2 2/3 cups milk
Line bottom of greased 9x13 pan with first bread slices. Sprinkle with cheese. Top with shredded ham . Cover meat with remaining bread slices.
Beat eggs in bowl. Add remaining ingredients and mix well. Pour over bread. Cover. Refrigerate overnight. Bake, uncovered @ 350 for about 1 hour until set.
Serves 10-12.
Overnight Oven French Toast (Elsie)
7 large eggs
2 cups milk
1/3 cup sugar
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp salt
1 1/2 tsp vanilla
Beat eggs well and beat in remaining ingredients.
1 French bread loaf, (day old works well) cut into 1 inch thick slices
Dip both sides of each bread slice into egg mixture. Lay into a well greased baking dish with 2 inch sides.Pour any remaining egg mixture over slices. Cover and refrigerate overnight.( Can be frozen at this stage. ) Uncover and bake @450 oven on bottom rack for 20-25 minutes.Place on a rack to cool slightly.
Dust with icing sugar if desired. Serves 6-8.
Great for overnight guests!
2 cups milk
1/3 cup sugar
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp salt
1 1/2 tsp vanilla
Beat eggs well and beat in remaining ingredients.
1 French bread loaf, (day old works well) cut into 1 inch thick slices
Dip both sides of each bread slice into egg mixture. Lay into a well greased baking dish with 2 inch sides.Pour any remaining egg mixture over slices. Cover and refrigerate overnight.( Can be frozen at this stage. ) Uncover and bake @450 oven on bottom rack for 20-25 minutes.Place on a rack to cool slightly.
Dust with icing sugar if desired. Serves 6-8.
Great for overnight guests!
Napa Salad (Elsie)
I got this recipe from Sheri. It's delicious and makes a very large salad.
2 small heads of Chinese cabbage,thinly sliced
5 green onions, chopped
In 1/2 cup butter brown; 1/4 cup sesame seeds, 1/2 cup slivered almonds, and 2 pkg. of ramen noodles well broken into small bits or Mr. Noodle, discarding the flavouring packets.
Dressing
1 cup olive oil
1 cup white sugar
1/2 cup balsamic vinegar
3 tsp soy sauce
Mix together and whisk vigorously.
Can be ahead, but not mixed together. Just before serving, add browned mixture to greens and mix well.
Add dressing and toss.
2 small heads of Chinese cabbage,thinly sliced
5 green onions, chopped
In 1/2 cup butter brown; 1/4 cup sesame seeds, 1/2 cup slivered almonds, and 2 pkg. of ramen noodles well broken into small bits or Mr. Noodle, discarding the flavouring packets.
Dressing
1 cup olive oil
1 cup white sugar
1/2 cup balsamic vinegar
3 tsp soy sauce
Mix together and whisk vigorously.
Can be ahead, but not mixed together. Just before serving, add browned mixture to greens and mix well.
Add dressing and toss.
Spinach and Strawberry Salad ( Elsie)
Baby spinach
sliced strawberries
chopped almonds
sliced red onion
thinly sliced cucumber
blackberries, raspberries, blueberries ( optional)
Dressing
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp raspberry concentrate or raspberry puree
1/2 tsp paprika
1/2 tsp worcestershire sauce
Blend well all ingredients.
sliced strawberries
chopped almonds
sliced red onion
thinly sliced cucumber
blackberries, raspberries, blueberries ( optional)
Dressing
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp raspberry concentrate or raspberry puree
1/2 tsp paprika
1/2 tsp worcestershire sauce
Blend well all ingredients.
Corn,Bean,Tomato Salsa (Elsie)
1 14oz can stewed tomatoes, drained and diced ( may use fresh tomatoes)
1 12oz can of corn, drained and rinsed
1 19oz can of dark red kidney beans, drained and rinsed
1 tbsp chopped chives
1 tbsp chopped parsley
3/4 tsp chili powder
1/2 tsp salt
Mix well and serve with scoops.
1 12oz can of corn, drained and rinsed
1 19oz can of dark red kidney beans, drained and rinsed
1 tbsp chopped chives
1 tbsp chopped parsley
3/4 tsp chili powder
1/2 tsp salt
Mix well and serve with scoops.
Tuna or Chicken Bouches (Elsie)
1 tsp dried minced onion
1 1/2 tsp lemon juice
1 6 1/2 oz can of tuna or chicken, well drained
1/2 cup mayonnaise
1/4 tsp curry powder
5 oz can water chestnuts,drained and finely chopped
Mix onion and lemon juice.Let stand 5 minutes. Combine with remaining ingredients. Fill into cream puff pastries just before serving and warm in the oven @ 250 just until warmed through.
Cream Puff Pastry
1/2 cup all purpose sifted flour
1/2 cup water
3 tbsp unsalted butter, cut in pieces
pinch of salt
pinch of sugar
2 eggs
Place water, butter, salt, and sugar in a saucepan. Heat until the water and butter come to a boil. Remove from heat and add the flour all at once. Mix well using a wooden spoon.
Return to heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
Remove from heat and place the paste in a bowl. Lightly beat the eggs in another small bowl.
Using a wooden spoon or electric mixer, add eggs to the paste a little at a time, beating well after each addition. The mixture is ready to use when it is smooth, thick, and glossy.
Drop by small spoonful on lightly greased or nonstick baking sheet. Lightly press down on top of each ball to ensure an even shape when rising. Bake @ 400 for 15 - 20 minutes or until well risen and golden brown. Don't be fooled by golden coloured cream puff pastry. If the cracks of the pastry are still light yellow or much lighter than the rest of the pastry,this indicates that the interior is not quite done. Reduce the temperature to 325 and continue baking. The cream puffs should sound hollow when the bottoms are tapped.Make a small hole in the bottom of each puff using the point of a small knife. Transfer to a wire rack to cool thoroughly.
Split partially and fill.
1 1/2 tsp lemon juice
1 6 1/2 oz can of tuna or chicken, well drained
1/2 cup mayonnaise
1/4 tsp curry powder
5 oz can water chestnuts,drained and finely chopped
Mix onion and lemon juice.Let stand 5 minutes. Combine with remaining ingredients. Fill into cream puff pastries just before serving and warm in the oven @ 250 just until warmed through.
Cream Puff Pastry
1/2 cup all purpose sifted flour
1/2 cup water
3 tbsp unsalted butter, cut in pieces
pinch of salt
pinch of sugar
2 eggs
Place water, butter, salt, and sugar in a saucepan. Heat until the water and butter come to a boil. Remove from heat and add the flour all at once. Mix well using a wooden spoon.
Return to heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
Remove from heat and place the paste in a bowl. Lightly beat the eggs in another small bowl.
Using a wooden spoon or electric mixer, add eggs to the paste a little at a time, beating well after each addition. The mixture is ready to use when it is smooth, thick, and glossy.
Drop by small spoonful on lightly greased or nonstick baking sheet. Lightly press down on top of each ball to ensure an even shape when rising. Bake @ 400 for 15 - 20 minutes or until well risen and golden brown. Don't be fooled by golden coloured cream puff pastry. If the cracks of the pastry are still light yellow or much lighter than the rest of the pastry,this indicates that the interior is not quite done. Reduce the temperature to 325 and continue baking. The cream puffs should sound hollow when the bottoms are tapped.Make a small hole in the bottom of each puff using the point of a small knife. Transfer to a wire rack to cool thoroughly.
Split partially and fill.
Salmon Pate (Elsie)
250 gm cream cheese, at room temperature
2 small cans salmon (220gm each)
2 tsp grated onion
1 tbsp lemon juice
1 tsp horseradish ( optional)
1/2 tsp worcestershire sauce
1/4 tsp tabasco sauce
1/4 tsp salt
Blend all ingredients well. Shape into a ball. Roll in parsley flakes and minced nuts.
Chill and serve.
2 small cans salmon (220gm each)
2 tsp grated onion
1 tbsp lemon juice
1 tsp horseradish ( optional)
1/2 tsp worcestershire sauce
1/4 tsp tabasco sauce
1/4 tsp salt
Blend all ingredients well. Shape into a ball. Roll in parsley flakes and minced nuts.
Chill and serve.
Friday 23 September 2011
Mexican Casserole (Kim)
Boring name, yummy dish! Layers of salsa, chips, chili and cheese.
2 tbsp. oil
2 onions, chopped
1 green bell pepper, chopped
3 cloves minced garlic
1 jalapeno pepper, minced (optional)
1 can tomatoes (19 oz/540 mL)
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp each salt, pepper and oregano
1/4 tsp. crushed dried chilies
2 cans black beans or red kidney beans, drained and rinsed. I use one of each)
1 bag tortilla chips (the more authentic the better. NOT the bright orange nacho chips with all the artificial flavouring)
1 jar salsa
250 g Monterey Jack or Mexican mix shredded cheese
sour cream
Saute onions, peppers and garlic over medium heat for about 5 minutes.
Stir in tomatoes and thier juice and spices. Bring to boil. Simmer, uncovered for 20 minutes, stirring occasionally. Stir in beans. Simmer another 10 minutes or until most of the liquid has evaporated. Set aside.
In bottom of a 9"x13" dish spread 1/4 of the salsa. Top with a layer of chips. Layer half of the black bean chili, then 1/3 of the cheese.
Repeat layers once.
Top with some salsa, chips, cheese and more salsa. Bake, covered in 400˚F oven 20-40 minutes or until heated through.
Serve with sour cream.
Note: when handling hot peppers, wear rubber gloves or wash your hands thoroughly afterward. Discard seeds (they're extra hot).
2 tbsp. oil
2 onions, chopped
1 green bell pepper, chopped
3 cloves minced garlic
1 jalapeno pepper, minced (optional)
1 can tomatoes (19 oz/540 mL)
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp each salt, pepper and oregano
1/4 tsp. crushed dried chilies
2 cans black beans or red kidney beans, drained and rinsed. I use one of each)
1 bag tortilla chips (the more authentic the better. NOT the bright orange nacho chips with all the artificial flavouring)
1 jar salsa
250 g Monterey Jack or Mexican mix shredded cheese
sour cream
Saute onions, peppers and garlic over medium heat for about 5 minutes.
Stir in tomatoes and thier juice and spices. Bring to boil. Simmer, uncovered for 20 minutes, stirring occasionally. Stir in beans. Simmer another 10 minutes or until most of the liquid has evaporated. Set aside.
In bottom of a 9"x13" dish spread 1/4 of the salsa. Top with a layer of chips. Layer half of the black bean chili, then 1/3 of the cheese.
Repeat layers once.
Top with some salsa, chips, cheese and more salsa. Bake, covered in 400˚F oven 20-40 minutes or until heated through.
Serve with sour cream.
Note: when handling hot peppers, wear rubber gloves or wash your hands thoroughly afterward. Discard seeds (they're extra hot).
Dark Chocolate and Silken Tofu Pudding (Kim)
If you've wanted to try tofu this recipe is a simple way to try it. This is from the cookbook: Cooking with Foods that Fight Cancer.
2 1/2 c. silken almond tofu (375 g)
10 oz. 70% dark chocolate (300 g)
selection of small fieldberries
Mix tofu until smooth.
Melt chocolate in double boiler. Add to the tofu.
Using a mixer, beat for 1 minute on low speed.
Transfer to 4 ramekins or small dessert bowls.
Garnish with fieldberries.
2 1/2 c. silken almond tofu (375 g)
10 oz. 70% dark chocolate (300 g)
selection of small fieldberries
Mix tofu until smooth.
Melt chocolate in double boiler. Add to the tofu.
Using a mixer, beat for 1 minute on low speed.
Transfer to 4 ramekins or small dessert bowls.
Garnish with fieldberries.
Spring Salad (Kim)
Artichokes. Cheese. Tomatoes. This is from the cookbook: Cooking with Foods that Fight Cancer. It's delicious.
3 cups canned artichoke hearts
2 medium tomatoes, quartered
1 bunch fresh watrercress, washed and patted dry
2/3 c. old cheddar, grated
2 tbsp. fresh chives, chopped
1/4 c. whole hazelnuts, toasted and chopped
Vinaigrette
4 tbsp. Dijon mustard
3 tbsp. white wine or maple vinegar
3 tbsp. maple syrup (preferably dark amber)
2/3 c. hazelnut oil
grapeseed oil
salt and freshly ground pepper
Mix and toss. Add dressing just before serving.
3 cups canned artichoke hearts
2 medium tomatoes, quartered
1 bunch fresh watrercress, washed and patted dry
2/3 c. old cheddar, grated
2 tbsp. fresh chives, chopped
1/4 c. whole hazelnuts, toasted and chopped
Vinaigrette
4 tbsp. Dijon mustard
3 tbsp. white wine or maple vinegar
3 tbsp. maple syrup (preferably dark amber)
2/3 c. hazelnut oil
grapeseed oil
salt and freshly ground pepper
Mix and toss. Add dressing just before serving.
Texas Country Ribs (Kim)
I found this in a magazine once and it is no-fail.
Good quality ribs
Sauce:
1/4 c. oil
1 clove minced garlic
1 medium onion, chopped
1 14 oz. bottle ketchup
1/4 c. dark molasses
2 tbsp. cider vinegar
2 tsp. worcestershire sauce
1 tsp. dried mustard
1 tsp. hot pepper sauce
1/2 tsp. salt
Mix this sauce and coat your ribs. Put in roaster and bake. Slow and long is best!
Good quality ribs
Sauce:
1/4 c. oil
1 clove minced garlic
1 medium onion, chopped
1 14 oz. bottle ketchup
1/4 c. dark molasses
2 tbsp. cider vinegar
2 tsp. worcestershire sauce
1 tsp. dried mustard
1 tsp. hot pepper sauce
1/2 tsp. salt
Mix this sauce and coat your ribs. Put in roaster and bake. Slow and long is best!
Mushroom Turnovers (Elsie)
Pastry
1 pkg. (250 gm) softened cream cheese
1/2 cup softened butter or marg.
1 1/2 cups all purpose flour
Cream together butter and cream cheese. Add flour gradually. Divide dough into 2 and chill in refrigerator at least 1 hour.
Roll the dough thinly and cut into circles about 3 1/2 inches wide
Filling
2 cups finely chopped mushrooms
1/2 cup finely chopped onion
1/4 cup butter
pinch salt
pinch thyme
5 tsp flour
5 tsp milk
1 egg, beaten
1 tbsp milk
Saute onions and mushrooms in 1/4 cup butter until onion is transparent.
Stir in salt, thyme, flour, and 5 tsp milk.
On each pastry circle spread 1 1/2 tsp filling. Combine egg and 1 tbsp milk and brush edges of pastry with the mixture.Fold circle in half, press edges with a fork to seal and make 3 small holes on top with a toothpick.
Brush top with egg mixture and bake on cookie sheet@ 400 until golden brown, about 12 minutes.
Makes 40 turnovers.
These may be made ahead and frozen before baking.
1 pkg. (250 gm) softened cream cheese
1/2 cup softened butter or marg.
1 1/2 cups all purpose flour
Cream together butter and cream cheese. Add flour gradually. Divide dough into 2 and chill in refrigerator at least 1 hour.
Roll the dough thinly and cut into circles about 3 1/2 inches wide
Filling
2 cups finely chopped mushrooms
1/2 cup finely chopped onion
1/4 cup butter
pinch salt
pinch thyme
5 tsp flour
5 tsp milk
1 egg, beaten
1 tbsp milk
Saute onions and mushrooms in 1/4 cup butter until onion is transparent.
Stir in salt, thyme, flour, and 5 tsp milk.
On each pastry circle spread 1 1/2 tsp filling. Combine egg and 1 tbsp milk and brush edges of pastry with the mixture.Fold circle in half, press edges with a fork to seal and make 3 small holes on top with a toothpick.
Brush top with egg mixture and bake on cookie sheet@ 400 until golden brown, about 12 minutes.
Makes 40 turnovers.
These may be made ahead and frozen before baking.
Hashbrown, Ham & Egg Casserole (Kim)
Nutritious, quick supper dish. Add a sald and it's all good. Best if prepared in the fridge the night before or the morning you want to have it for supper.
3 cups frozen hash browns
3/4 c. shredded cheddar cheese
1 c. fully cooked diced ham
1/4 c. chopped green onions (optional)
4 eggs
1 can evaporated milk
1/4 tsp. pepper
1/8 tsp. salt (or more to taste)
Place hash browns in a 9" square greased baking dish. Sprinkle with cheese, ham and green onions. Beat eggs, milk, pepper and salt. Pour over top. Cover and refrigerate for a few hours. Remove from fridge 30 minutes before baking. Bake uncovered at 350 for 50-60 minutes until knife comes out clean.
* I have made this right before dinner and skipped the refrigeration time. It doesn't come out as well - a little soupy.
3 cups frozen hash browns
3/4 c. shredded cheddar cheese
1 c. fully cooked diced ham
1/4 c. chopped green onions (optional)
4 eggs
1 can evaporated milk
1/4 tsp. pepper
1/8 tsp. salt (or more to taste)
Place hash browns in a 9" square greased baking dish. Sprinkle with cheese, ham and green onions. Beat eggs, milk, pepper and salt. Pour over top. Cover and refrigerate for a few hours. Remove from fridge 30 minutes before baking. Bake uncovered at 350 for 50-60 minutes until knife comes out clean.
* I have made this right before dinner and skipped the refrigeration time. It doesn't come out as well - a little soupy.
Moroccan Stew (Kim)
This is one of those "loose" recipes. You kind of wing it. Excellent flavours and the colours are gorgeous.
In a large pot start cooking an onion or two.
Add chopped butternut squash, halved brussel sprouts, chopped turnips, cauliflower, broccoli and a red or green pepper.
Let them cook down a bit and then add enough cans of tomatoes to cover all your vegetables. Add some vegetable broth (one carton) and let that simmer a bit.
Spices: cumin, curry powder, real ginger and tiny bit of cayenne pepper (add whenever as you go)
Add some raisins (roughly 1/2 cup). They are a lovely contrast with the other flavours!
Near the end add a good tsp. of peanut butter.
Serve with a hearty bread.
In a large pot start cooking an onion or two.
Add chopped butternut squash, halved brussel sprouts, chopped turnips, cauliflower, broccoli and a red or green pepper.
Let them cook down a bit and then add enough cans of tomatoes to cover all your vegetables. Add some vegetable broth (one carton) and let that simmer a bit.
Spices: cumin, curry powder, real ginger and tiny bit of cayenne pepper (add whenever as you go)
Add some raisins (roughly 1/2 cup). They are a lovely contrast with the other flavours!
Near the end add a good tsp. of peanut butter.
Serve with a hearty bread.
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