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.

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.    

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.

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.

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 ; )

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.

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.

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).

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.

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.

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)

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).

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.

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.

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.

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! :)

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.

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.

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

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

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.

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

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.

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.

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.

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!

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.

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.

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.

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.

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.

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).

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.

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.

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!

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.

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.

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. 

Indoor S'mores (Jacob)

Cooking Spray, 12 graham crackers, 3 cups of milk chocolate chips, 2 tablespoons peanut butter, 3 cups of mini marsh mellows!

1. Spray the Rectangular 13 X 9 inch pan with cooking spray (or butter)!

2. Put 12 graham crackers in a plastic bag. Seal bag closed! Squeeze the bag until the crackers are broken into small pieces (the crackers should be the size of a postage stamp)!

3. Put 3 cups of milk chocolate chip and 2 tablespoons of peanut butter in a Large saucepan! Cook over low, stirring it all the time with a wooden spoon! heat until the chocolate chips are melted. Take saucepan off stove! Stir the 3 cups of mini marsh mellows and the graham crackers into the chocolate!

4. Spread the mixture into the sprayed pan, using the back of a wooden spoon. Put pan of bars in the refrigerator for about 1 hour or until firm. Cut the bars into 8 by 6 rows and put them back in the refrigerator when done!

Enjoy!! ;)

Texas Black Bean Caviar (Elsie)

2 cups canned black beans, drained & rinsed
3/4 cup chunky salsa
1/3 cup chopped yellow or orange peppers
1/3 cup chopped red or green peppers
2 tbsp chopped green onion
1 tbsp chopped fresh cilantro
1 tsp lime juice
1/2 tsp salt
Mix together and serve. Makes 3 cups.
Serve on belgian endive or with pita bread or nacho chips or as a fresh chutney with meat.

Thai Shrimp Coconut Curry (Kim)

Easy and packed with flavour.

Curry Sauce:
1 can good quality coconut milk (regular or lite)
1-2 fresh red chilies, minced (or 1/2 tsp. crushed dried chilies)
1/4 c. red onion, minced
3-4 cloves garlic, minced
1 thumb size piece of ginger, grated
3/4 tsp. turmeric
1/4 tsp. ground coriander
squeeze of lime juice
1 tbsp. brown sugar
1 tbsp. ketchup
2 tbsp. fish sauce

Curry Ingredients:
12-14 medium to large shrimp, shells removed
1 14-oz. can pineapple chunks or 1 1/2 cups fresh pineapple
1 1/2 - 2 cups cherry tomatoes
1/3 c. dry toasted coconut (quickly toasted in frying pan. This tastes awesome - take the few minutes to do it : )
handful of fresh coriander

Whisk all sauce ingredients. Put in pot at medium-high. Stir occasionally. When sauce reaches a boil, turn down to medium. Add the other ingredients. Simmer.
Serve over jasmine or basmati rice.

Note: coconut will burn easily. Toast on medium heat till golden and fragrant. Remove.
When curry is made, do a taste test. If you'd like it more salty add a bit more fish sauce. If you'd like it sweeter, a bit more brown sugarand more chillies if you'd like it spicier.

Cheese Fondue ( Elsie)

I haven't had fondue in years. It was always something we had Christmas Eve When our kids were young.
1 pound american cheese such as Kraft or Velveeta
1 envelope Lipton's onion soup mix
2 cups tomato or V8 juice
1 tbsp lemon juice
Mix juice and soup mix in a saucepan. Heat and gradually stir in cheese until completely melted.
Transfer to a fondue pot and serve hot with chunks of bread and tiny meatballs.

Crepes with Savoury Filling (Elsie)

I'm making an assumption that everyone knows how to make crepes.
I'm just listing the ingredients here.
1/2 cup flour
1/2 cup milk
1/2 tsp salt
1 egg

 This was another recipe I concocted when money was tight and I was trying to figure out what to make for dinner with odds and ends left in the fridge.
1 can tuna canned in water, drained ( minced cooked chicken works too)
Add finely chopped onion, red or green pepper,celery,mushroom, apple, bits of leftover cooked veggies.
Water chestnuts are good too. Use some or all of the items listed here.
Mix all this together with cream of mushroom or cream of celery soup thinned with a little milk.Reserve about 1/3 of the can for topping.
Spread some  filling along the edge of crepe and roll up. Place in a greased 9x13 baking dish.Repeat with the rest of the crepes. Add a bit more milk to the remainder of the soup and pour evenly over the crepes. Place some pepper slices on top for garnish. Bake @350 until heated through about 30 minutes.

If anyone knows of a healthier substitute for cream soup please let me know.

Tom Yum Soup (Kim)

This soup makes you feel deliciously healthy especially if you have a cold - perfect in winter.

Combine in pot:
4 cups chicken stock
1 stalk lemongrass (lower 1/3 minced. If you can't find it just omit - I've made it both ways)
3 lime leaves (I've never been able to find these. I just give a squirt of lime juice)
12-14 medium or large raw (or cooked) shrimp, shelled
2 tbsp. fish sauce
1-2 small red chilies minced or 1/2 tsp. dried crushed chilies
3 cloves garlic, minced
a handful of cherry tomatoes
generous handful of fresh shiitake mushrooms, thinly sliced (I've used regular too)
1 green or red bell pepper, sliced
a few bunches of broccoli are nice if you have them
1 can coconut milk
1/3 c. fresh coriander, roughly chopped

Pork Loin Roast with Cold Mustard Sauce (Harry)

3 lbs pork loin roast with bone (remove fat)

Rub roast with:
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1 tsp. thyme

Place in roaster with:
1 medium carrot sliced 1/4 thick
1 zucchini sliced
1/2 c. chopped leeks or onions
1 stalk celery
2 c. beef stock

Bake 1 1/2 hours at 350˚.

Serve with cold mustard sauce.

Mustard Sauce
Mix and chill:
1/4 c. dijon mustard
1/4 c. lemon juice
2 tsp. soya sauce
1 tsp. salt
1 tsp. pepper
2 cloves crushed garlic.

Shrimp Satay with Peanut Dipping Sauce (Kim)

This is honestly worth getting the extra ingredients at the grocery store. It mixes together quickly and is delectable!

1/3 c. canned sweetened coconut cream
2 tbsp. hoisin sauce
2 tbsp. peanut butter
2 tbsp. soy sauce
1 tbsp. grated ginger root
1 tsp. hot pepper sauce
1 tsp. sesame oil
2 cloves garlic, minced
2 lb raw shrimp (peeled and deveined) (about 4 dozen or 1kg)
1/4 c. chopped fresh coriander or green onions

1. Combine coconut cream, hoisin sauce, peanut butter, soy sauce, ginger, hot sauce, sesame oil and garlic. Mix until smooth.
2. Add shrimp and stir to coat well. Marinate for up to 2 hours in the fridge.
3. Thread 2 shrimp onto each of 24 soaked 6-inch wooden skewers. On greased broiler pan, broil for 2-3 minutes on each side or until opaque. Arrange on serving dish and sprinkle with coriander or green onions. Makes 24 hors d'oeuvres.

Peanut Dipping Sauce
Blend 1/2 c. peanut butter, 1/4 c. soy sauce, 1/4 c. lemon juice, 2 tsp. sesame oil and 1 tsp. hot chili paste or hot sauce until smooth. Add 1 c. mayonnaise. Blend well. Add 1/2 c. chopped fresh coriander or parsley and 1/4 c. chopped green onions. Sauce can be covered and refrigerated for up to two days. Makes 2 cups.

Goulash (Elsie)

This recipe is not goulash really. It's something I threw together when our kids were little and money was really tight. I didn't know what to name it and it became goulash somehow.
 4 or 5 wieners, sliced into coin shapes
1 small onion, chopped
Saute onions until translucent, add wieners and brown them. Then add tomato sauce,and spices, like parsley or Italian spice. Pour over cooked macaroni and serve.  My kids say they still eat it at times.

Potatoes Au Gratin ( Elsie)

4 or 5 large potatoes, cooked, peeled and cold
Slice cold potatoes into a shallow greased baking dish.
Sauce
1/4 cup butter or marg.
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
8 slices american cheese slices
1 tsp grated onion
Melt butter in a saucepan over medium heat. Stir in flour, salt and pepper; stirring constantly until mixture is smooth.
Add milk slowly,stirring constantly until well blended. Add grated onion, and cheese slices 2 @ a time stirring until melted. Repeat until all cheese has been added.
Pour sauce over potatoes and bake @ 350 for 45 minutes.

Honey Mustard Chicken (Elsie)

1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry powder
2-3 pounds of chicken pieces, skinless works best
Place chicken pieces in a single layer in a baking dish. Heat honey, mustard, salt, and curry just enough to mix ingredients together. Pour over chicken. Bake @ 350 for 30-40 minutes. Turn chicken once during baking to make sure both sides are well coated.

Sauerkraut (Elsie)

1 med. onion, chopped
2 strips bacon, chopped
1/2 cup chicken or vegetable broth
1/2 cup dry white wine
a few juniper berries ( about 10 or so)
1 bay leaf

Saute onion and bacon until onions are translucent and bacon is relatively crispy.
Add broth and wine.
Add rinsed sauerkraut (only use the product of Germany type)
Add spices.
Add meat of your choice, smoked pork chops, spareribs,or ham hocks.
Place in a large baking dish and bake @ 350 for an hour or so. If your pot is large enough you can simmer this for 45 minutes on stove top.

Serve with mashed potatoes.

Grandma's Mustard Pickles (Elsie)

6 large cucumbers, cut fine
6 large onions, cut fine
Salt cukes & onions; let stand for 2 hours
Add 3 or 4 chopped green peppers

Syrup
2 cups vinegar
2 cups white sugar
2 tbsp flour
1 tsp dry mustard
1 tsp tumeric
1 tsp curry powder
1/2 tsp celery seed
Put syrup ingredients into large saucepan. Boil 5 minutes. Drain cucumber mixture and add to syrup.
Bring to a boil. Put into jars and seal.

Roasted Red Pepper and Eggplant Soup created by Travis Durksen

3 large eggplants, sliced into quarters lengthwise
4 large red peppers, sliced into quarters
3 tomatoes, chopped
1/2 Spanish onion, chopped
3 cloves garlic, peeled
1/2 cup ground or minced fresh basil
4 cups chicken broth
1-1 1/2 cups buttermilk
juice from 1/2 lemon
1-2 tsp cumin ( to taste)
1/2 - 1 tsp cayenne pepper (to taste)
salt and pepper to taste
chili pepper flakes
vegetable oil
1 cup sour cream
1/2 cup ground or chopped fresh parsley

Soup
Preheat oven to 400 degrees. Put eggplants, peppers, tomatoes, onion, and garlic into baking pans; you'll probably need 2 or 3 pans; drizzle with veg. oil and chili pepper flakes ( depending on how spicy you like it). Roast in oven for an hour or until eggplant is fully cooked and easy to peel off the skin.
While the vegetables are roasting, put chicken stock into a large soup pot on a medium high heat. Add cumin, cayenne pepper, salt, pepper, lemon juice, and ground fresh basil (I used a handful of basil from my garden and ground it in a coffee grinder, but you could chop it. If you are not fortunate enough to have fresh basil dry will suffice-probably about 2 tablespoons.) Mix together.
Once vegetables are done, remove peel of the eggplant and then add all the vegetables into the broth mixture. Puree the vegetables in the broth. Add the buttermilk.

Garnish
Grind or finely chop the fresh parsley and mix into the sour cream.
Serve as a garnish on top of the soup.
Makes about 6 servings

Grandma's Glums kuchen (cottage cheese pancakes) Elsie

These taste like the filling in fried verenika

1 pound dry cottage cheese
2 eggs well beaten
salt & pepper to taste
1/8 to 1/4 cup flour
Mix cottage cheese, eggs, salt, and pepper.
Add just enough flour to give the mixture enough body to form a ball.
Put a large spoonful of mixture into hot frying pan with a bit of oil, flatten with a spoon.
Brown pancake and gently flip over to brown other side.( Let it cook enough on the first side so it firms.)
I put about 3 of those in one frying pan. That gives me enough room to maneuver to turn them.

Sausage Bubat (Elsie)

5 cups flour
1 tsp sugar
1 pkg instant yeast
2 tsp salt
2 1/2 cups lukewarm milk
3 large eggs,well beaten
farmers sausage
Combine all liquids, add dry ingredients. Stir until smooth. Cover bowl. Set in warm place. Let rise until doubled in bulk. Pour generous half the batter into greased 9x13 pan. Lay fried farmers sausage on the batter. Cover with remaining batter. Bake @ 350 about 45 minutes.

Grandma's Ruehrei ( Elsie)

1/2 cup flour
1/2 tsp salt
4 eggs
1/2 cup milk
4 tbsp cream
Combine all ingredients, beat well.
Using a cast iron frying pan works best for this.
Melt a tsp of butter or marg in hot pan. Add enough dough just to cover bottom of pan.
Let cook until lightly browned, then flip the crepe over and lightly brown. With a fork and knife cut the crepe into small strips.Put in an oven proof bowl and keep warm until all the dough has been cooked.
I like to serve it with farmers sausage. Can be served with butter or sugar or syrup or even fruit.

Corn Bread ( Elsie)

1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
2 eggs
1 cup milk
1/4 cup canola oil
Mix dry ingredients. Add eggs, milk, and oil.
Beat until just smooth.
Pour into well greased 9x9 pan.
Bake@ 425 for 20-25 minutes

Chili (Elsie)

1 pound lean ground beef
1 large onion chopped
1 green pepper chopped
4 cups canned whole tomatoes
2 small bay leaves
2 tbsp chili powder
1/8 tsp paprika
1/8 tsp cayenne pepper
1 tsp cumin
1 15 oz can of kidney beans, drained & rinsed
2 cups water , if needed
Brown ground beef, onion, and green pepper. Drain off any fat.
In a large pot combine remaining ingredients. Add beef mixture. Simmer slowly for 1-2 hours, stirring occasionally . Add water if chili seems too thick.
Serve with corn bread.

Grandma's cottage cheese filling for Verenika (Elsie)

1 pound dry cottage cheese
salt & pepper to taste
2 egg yolks ( you can use well beaten whole eggs as well)
Mix well .
Use the same dough as for pieroghy .

Tomato Sauce ( Elsie)

This recipe was given to me by an Italian friend. I haven't made it yet but we ate it at her house and it was delicious!

4 cloves of garlic, finely chopped
1 large onion finely chopped
salt & pepper to taste
Saute until transparent and add 2  28oz cans of plum tomatoes pureed in blender.
Add 1 tbsp Italian spice, 1 carrot, 1 stalk celery cut in large pieces.
Add a few lean spareribs or some chicken, if desired. ( She had added a few spareribs the night we had it)
Simmer for 1 hour.
Strain & serve.

Hilda's Meatloaf Recipe (Elsie)

A family favourite!

Combine:
1 pound lean ground beef
3/4 tsp salt
1/2 tsp pepper
1 small or 1/2 large onion, chopped fine
8 saltine crackers, crushed fine
mustard to taste
ketchup and or salsa to taste
canned milk ( carnation) or half & half ; enough to make the meat stick together

Form into a loaf and bake in baking dish with 2" sides or put in a loaf pan.
Top with ketchup  or salsa and bake @ 350 for 1 hour or until done.

Fresh Spring Rolls (Elsie)

1 oz dried vermicelli rice noodles broken into 2-3 inch lengths
1 tbsp rice vinegar
1 tbsp water
1 tsp fine sugar
1/2 tsp salt
1 clove garlic crushed
1 cup shredded Chinese cabbage
1 grated carrot ( if you can find the julienned ones in the grocery store it's much easier)
1 tbsp chopped fresh cilantro
1 green onion finely chopped
rice paper
cold cooked shrimp (optional)
Thai sweet chili dipping sauce

Mix together rice vinegar, water, sugar, salt, and garlic and stir until sugar dissolves.
Combine vegetables and vinegar mixture .
Soak 1 oz noodles in boiling water for 5 minutes; rinse under cold water and drain well.
Add to vegetable mixture.

Soak a sheet of rice paper in a shallow dish of hot water until softened, about 15 seconds.
Gently place the rice paper on a clean dry tea towel.
Place 2 tbsp of vegetable mixture towards one edge of paper. Add 2 or 3 shrimp if desired.
Neatly fold bottom edge over filling; fold in sides and roll tightly.
I wrap each roll in saran wrap if I don't serve immediately(they tend to stick to each other and it keeps them from drying out.)
Refrigerate until ready to serve.
I often make them without the shrimp and they'll keep tightly wrapped for several days in the refrigerator.

Lasagna ( Elsie)

1 pound Italian sausage
4 cups ( approx) tomato sauce (  I use plain tomato sauce and add garlic and Italian spice to it)
Lasagna noodles, 8 0r 9 strips are usually enough)
3 cups ricotta cheese
1/2 cup grated parmesan or romano cheese
2 tbsp parsley flakes
2 beaten eggs
2 tsp salt
1/2 tsp pepper
1 pound mozzarella cheese, sliced thin

Take sausage out of casing  and brown, spoon off excess fat.
Cook noodles in large amount of salted boiling water.
Combine remaining ingredients except mozzarella cheese.
Place half the noodles in 9x13 baking dish; spread with half the ricotta cheese filling, top with half the mozzarella cheese, half the tomato sauce and half the meat. Repeat layers.
Bake @ 375 about 40 minutes. Let stand 10 minutes or so to set before cutting into squares.
May be assembled earlier and refrigerated; allow 15 minutes longer in oven.

Scalloped Potatoes with Sausage (Dorothy)

3-4 large potatoes
1 med. onion
smoked Mennonite sausage
salt & pepper
1 can cream of mushroom soup
1 can of milk (to dilute soup)

Dilute soup with milk and heat to almost boiling.  Meanwhile, peel and slice potatoes thinly; slice sausage, finely chop onion.  Butter a 4 quart casserole dish.  Place half of sausage slices in bottom of dish, then half the onion, then half the sliced potatoes.  Sprinkle with salt and pepper then repeat layers; salt and pepper the top.  Pour heated soup over top and microwave for 15-20 min. then bake uncovered in a 350 oven for approx. 1 hour (may need a bit more time)

Ham and Cheese Wrap (Elsie)

1 small head shredded lettuce                                    Makes 10 servings
250 gm shredded carrots
3 green onions, minced
1/2 cup mayonnaise
2 tbsp mustard
10 soft flour tortilla shells
20 slices black forest style ham
10 slices cheddar cheese
salt and pepper to taste

Combine lettuce, carrots, green onions, mayonnaise, and mustard in a bowl.
Lay out tortilla shells and place 2 slices of ham and 1 slice of cheese on each.
Spoon 1 tenth of salad mixture down the centre and roll the tortilla tightly.
Cut each tortilla roll once on a bias and serve.

Grandma's Homemade Mustard (Dorothy)

She often mixed up a little of this mustard to eat with leftover meatballs

2 tsp. sugar
1 tsp. flour
1/2 tsp dry mustard powder

Blend dry ingredients together then add just enough boiling water to get the desired consistency.

Chocolate Cake Cookies (Dorothy)

1 pkg. of Devil's Food Chocolate cake mix
2 large eggs, beaten
1/3 cup oil

Empty dry cake mix into a bowl and add the beaten eggs and oil.  Mash together until all the dry powder has been incorporated (batter will be very stiff, almost like play dough).  Roll into 1" balls and place on an ungreased cookie sheet.  Flatten each ball slightly with the back of a spoon.  Bake at 350 for 8-10 minutes or just until tops of cookies begin to crack.  (Do not over bake or they will be hard and dry when they cool)

These cookies taste just like fudgy brownies.    

Reuben Loaf ( Elsie)

I got this recipe from Dorothy, it's really good.

2 1/4 to 2 3/4 cups flour
1 pkg quick rise (instant) yeast
1 tbsp sugar
1 tsp salt
1 tbsp soft butter
1 cup warm water
6 oz thinly sliced corned beef or pastrami
4 oz sliced swiss cheese
1 cup of sauerkraut, rinsed and drained
1/4 cup of thousand island dressing
1 egg well beaten
caraway seeds ( optional)

I use only sauerkraut that is" product of Germany ". It's so much better tasting,sweeter and not vinegary or sour.
Combine 2 1/4 cups flour, yeast, sugar, salt, and butter. Stir in warm water and mix until soft dough forms. Knead well for 4 minutes, adding more flour as necessary.
Roll into approx. 10 x 16 rectangle.
Place corned beef down centre third of rectangle. Add sauerkraut, drizzle on dressing, add cheese and top with a  few more slices of corned beef. I don't usually use all the beef in the first layer,that's  just my personal preference.
Make cuts 1 inch apart all the way down both sides from the filling to the edge. Fold strips over filling alternating sides, like a braid.
Let rise 15 minutes. Brush with beaten egg and sprinkle with caraway seeds.
Bake @ 400 for 25 minutes or until lightly browned.

Crazy Cake (Dorothy)

8 cups puffed wheat
1 cup brown sugar
1/2 cup butter
1/2 cup corn syrup
3 tbsp. cocoa
1 tsp. vanilla

Bring brown sugar, butter, syrup and cocoa to a soft boil and boil for 3 minutes.  Remove from heat and add vanilla.  Add the puffed wheat and mix thoroughly.  Spread into an 8x11" pan and press down firmly.  Let cool then cut into squares.

 

Winter Waldorf Salad (Lori Rempel)

2 Granny Smith Apples
2 Red Delicious
2 Golden Delicious
1 cup diced celery
1 cup seedless red grapes, or I love the black seedless
1/3 cup raisins
3/4 cup chopped walnuts, toasted in oven for a few minutes on low heat
1/2 cup pomegranate seeds

Dressing
1/2 cup mayonnaisse
1/2 cup sour cream
3 tbsp liquid honey
2 tsp grated lemon rind
1 tbsp lemon juice
1/2 tsp ginger
pinch of salt
wisk together and pour over diced apples and other ingredients, add the toasted nuts on top.  I always put lemon juice on the apples as I cut them to prevent browning

Mushroom and Pecan Paté (Lori Rempel)

 2 onions finely chopped

3 garlic cloves minced

2 cups dried assorted mushrooms, soaked

1 cup sliced fresh mushrooms

2 tbsps olive oil

1/2 cup fresh parsley

1 1/2 - 2 cups cooked quinoa

3 tbsps tahini

2 tbsps hoisin sauce

3/4 cup toasted pecans or walnuts, chopped

3 tbsps tamari soy sauce

1 tsp dried oregano

1/2 tsp dried sage

salt and pepper to taste

Saute the onions garlic and mushrooms in the oil over a medium heat for about 6 or 7 minutes.  Set aside to cool, then puree in a food processor with the parsley.

Transfer the onion-mushroom mixture to a bowl and add the quinoa, tahini, hoisin,pecans, tamari,oregano, sage,and salt and pepper.  Place in the fridge for at least one hour to cool.

Serve either with vegetables and crackers as a pate or form into patties, brush with oil and cook in oven at 350 degrees for 20 minutes or until crisp for an awesome no meat burger.

Whipped Honey Ricotta (Lori Rempel)

2 cups whole milk ricotta
4 ounces cream cheese at room temperature
4 tbsps sugar
3 tbsps honey
3/4 tsp vanilla extract

Whip ingredients in a food processor or hand held mixer until entirely smooth.  Delicious served with berries and sponge cake.

Jacob's Indoor S'mores (Jacob Rempel)

12 graham cracker squares
3 cups milk chocolate chips
2 tbps peanut butter
3 cups miniature marshmallows
rectangular 9x13" pan
put graham crackers in a baggy, seal and crush into small pieces
melt chocolate chips and peanut butter in a sauce pan over low heat
stir in crackers and marshmallows, spread in a pan, refrigerate and enjoy

Jacob's fabulous fudge (Jacob Rempel)

3 cups semi sweet
1 can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla
8x8 square pan
melt chocolate chips in a sauce pan, take the pan off the burner and add other ingredients, stir and pour
into pan, refrigerate for 1 1/2 hours
cut into small squares and enjoy

Quick Tuna and Rice Casserole (Lori Rempel)

So delicious and hearty and for those who don't like tuna - just don't tell, they will never guess ;)

1 can of green beans drained (save the water)
1 big can of tomatoes
1 small onion finely diced
2 cans tuna ( save 2 tbsps tuna water)
1/2 tsp sugar
1 tsp celery salt
a pinch of pepper
1 cup of minute rice ( I just cook some brown rice to add)
1 cup of cheddar cheese grated and a little parmesan if you like
combine beans, tuna, tomatoes, sugar, spices and liquids into a saucepan on your stove
bring to a boil
put rice into it, cover and let cook awhile if using minute rice
pour into a 2 quart casserole and add your cheese on top
bake until cheese is melted
this should keep your gang full for at least a couple of hours :)

Easy Lemon Cake (Lori Rempel)

This cake is so delicious it doesn't stay around the kitchen too long.  If you like it extra lemony I often take a toothpick and put some small holes in the cake after it's baked and just put a little extra lemon juice in...so easy and so good!!  It is Charles' favourite.

1 1/4 all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
2 tsps freshly grated lemon zest
1/4 cup butter melted
3/4 cup milk

Glaze
3/4 cup icing sugar
1 tbsp butter melted
2 to 3 tsps lemon juice

combine your wet ingredients then add in your dry
bake at 350 for 30 minutes in an 8" square pan

Jam Jams (Lori Rempel)

This recipe is courtesy of my friend Ivy Elms who is 85 and from Newfoundland, a good old girl who really knows how to feed you :)

1 cup brown sugar
1/2 cup butter
1/2 cup shortening
4 cups flour
6 tbsps corn syrup (or maple syrup)
2 eggs (dropped in)
3 small tsps baking soda
cream butter, shortening and sugar, add eggs, beat well
add syrup
flour and soda sifted together
roll thin, cut with cookie cutter (I use a glass to get a big round cookie)
Place on a baking sheet and bake in a hot oven for 10-12 minutes
stick two together with strawberry jam while still hot
a favourite with the kids

My Moms Peanut Butter Cookies (Lori Rempel)

1/2 cup peanut butter
1/2 cup butter
2/3 cup lightly packed brown sugar
1/2 cup white sugar
cream these ingredients together
beat in one egg until light and fluffy
stir in one cup cake and pastry flour
(I always add about 1/4 cup of wheat germ to make it healthy ;)
form into small balls, place on parchment paper/cookie sheet
flatten with a fork
sprinkle a little sugar on top
bake at 350 for about 12 to 15 minutes or until they are just getting brown...they come out soft, chewy and delicious

Molasses Buns (Lori Rempel)

1 cup molasses
1 cup melted butter
1 egg
1/2 cup milk
4 1/2 cups flour
1 cup sugar
pinch of salt
2 teaspoons ginger
2 teaspoons cloves
2 teaspoons Baking Soda

add melted butter to molasses and stir
mix in the remaining ingredients
roll out on a floured board to 1/2 inch thickness
cut into desired shapes ( I use a glass for a big round cookie)
place on a greased cookie sheet ( I use parchment paper )
bake at 400 for 15 to 20 minutes
delicious hot or cold...yummy on a cold winter day

Lemon Bars (Elsie)

This recipe is found on page 200 in Ina Garten Barefoot Contessa Parties Cookbook. It's really good!

Crust
1/2 pound (1 cup) unsalted butter @ room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp salt

Filling
6 extra large or 7 large eggs at room temperature
3 cups granulated sugar
2 tbsp fresh grated lemon zest
1 cup freshly squeezed lemon juice (4-6 lemons)
1 cup all-purpose flour

Preheat oven to 350 degrees.
Crust; cream the butter and sugar until light with an electric mixer. Combine flour and salt and add to butter mixture on low mixer speed until just mixed. Dump dough onto a floured board and form into a ball. Press dough into a 9x13x2 inch baking pan,building up a 1/2 inch edge on all sides. Chill.
Bake for 15-20 minutes until vey lightly browned.Let cool on a wire rack. Leave oven on.

Filling;
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over crust and bake @ 350 for 30-35 minutes, until filling is set, but still a little jiggly.
Let cool to room temperature. Cut into triangles or rectangles  or squares and dust with icing sugar.

Grandma's Rich Oatmeal Cookies (Elsie)

These were another favourite of mine, especially when they were still warm from the oven.

1/2 cup marg.
1/2 cup brown sugar
1/2 tsp baking soda
2 tbsp boiling water
1 cup flour
1 cup quick cooking oatmeal
1/2 tsp salt
1 tsp vanilla
Chocolate chips to taste
Cream marg. and brown sugar.Beat well until fluffy.
Dissolve baking soda in boiling water and add to creamed mixture. Blend well.
Mix flour, oatmeal, and salt together. add to batter. Add vanilla and chocolate chips.
Chill dough 1-2 hours. Drop onto cookie sheet. Bake @ 350 8-10 minutes until lightly browned.

Butter Tarts (Elsie)

Mix together;
1/4 cup butter
1 cup brown sugar
2 eggs
1/2 tsp vanilla
raisins
Fill into 12 unbaked tart shells. Bake @375 for 20 minutes.

Grandma's Haystack Cookies (Elsie)

2 cups white sugar
1/2 cup marg.
pinch of salt
1/2 cup milk
4 tbsp cocoa
Place ingredients in saucepan and bring to a full rolling boil. Boil for 1 1/2 minutes. Remove from heat.

Add to mixture; 3 cups oatmeal
                           1 cup coconut
                            1/2 tsp vanilla
Blend well and drop by spoonful onto waxed paper immediately. Cool

Pizza Peach Pie (Elsie)

Crust
1/2 cup butter or marg.
1/4 cup icing sugar
1 cup flour
Cream butter and sugar well. Blend in flour.
Pat evenly on bottom and sides of 12" pizza pan. Prick well with fork. Bake @ 350 for 15-20 minutes.
Let cool.

Glaze
2 tbsp cornstarch
1/4 tsp nutmeg
2/3 cup orange juice
1/2 cup red currant jelly
Mix ingredients in small saucepan. Cook and stir on med. heat until mixture thickens and boils.cook 2 minutes longer. Cool slightly. Spread small amount of glaze thinly over baked shell.Arrange fresh sliced peaches on baked shell. Spoon remaining glaze over peaches & chill. Serve with ice cream or whipped cream.

Oranges with Cream Filling (Elsie)

6 oranges
1 250 gm pkg. cream cheese
1/2 cup sugar
3 tbsps peach schnapps or triple sec
1 cup whipping cream, whipped

Cut top quarter off oranges and a thin slice off bottom of orange just enough to enable it to stand upright.
Remove pulp from orange. Set fruit aside.
Beat cream cheese and sugar until well blended. Beat in liqueur. Fold in whipped cream.

To assemble; place a few small cut up pieces of orange in each orange shell. Fill level full with cheese mixture. Garnish with a bit of orange, mint leaf or thin chocolate stick.
Refrigerate for several hours before serving. This works best with thick skinned oranges.

Thumbprint Cookies with Jelly Centres (Elsie)

Cream together: 1/2 cup margarine
                           1/4 cup brown sugar
                           1 egg yolk
                            1/2 tsp vanilla

Add  to mixture: 1 cup flour
                            1/4 tsp salt
Blend well.
 1 beaten egg white
 3/4 cup finely chopped nuts

Roll 1 tsp dough into a ball , dip it in beaten egg white, then roll into chopped nuts.
Place on ungreased cookie sheet. Bake @350 10-12 minutes. Remove from oven and immediately push the centre down with your thumb. Cool and fill the thumbprint with jelly. My personal favourite is red currant jelly.

Peppernuts (Elsie)

We learned to love these in Kansas. Everyone made them for Christmas. They're quite crunchy and tasty.
1 1/2 cups brown sugar
1/2 cup butter or marg.
2 eggs
2 1/2 cups flour
1 tsp cinnamon
1 tsp cloves
1 tsp baking soda
1 tsp black pepper
1 tsp nutmeg
1/2 cup finely ground raisins or dried currants
1/2 cup finely chopped nuts
1/2 cup ground coconut
1-5 tbsp sour milk ( to make sour milk, add 1 tsp of vinegar to 5 tbsp milk)
Batter should be quite stiff.
Drop by tiny spoonful onto cookie sheet or roll some batter into a thin roll about the size of a pencil and cut into small morsels( should be about the size of an M&M). Place on a lightly greased or non-stick cookie sheet.
Bake at 350 until light brown, about 10 min.
Store in airtight containers.

Butterscotch Braid or Rolls (Elsie)

This recipe can also be made like cinnamon rolls, I've always had better luck with the braid.

In saucepan mix
1 1/2 cups milk
1/2 cup butter or marg.
1 small size box (99 gm or 3.5 oz ) butterscotch pudding mix ( can't use instant pudding)
Cook until thickened; cool to lukewarm.

 Add to pudding mixture
1/4 cup water
2 beaten eggs

In a large bowl mix together
5 cups flour
1tsp sugar
1 tbsp salt
1 pkg. instant yeast
Add pudding mixture to flour, knead well .
Let rise until doubled in bulk.

Divide dough in half. Roll out into 10x16 (approx.) rectangle.
For braid place dough onto 11x17 cookie sheet. On centre third spread 1/8 cup melted butter, 1/3 cup brown sugar mixed with 1 tbsp flour, and 1/3 cup of coconut and 1/3 cup of chopped pecans.
Cut outer thirds of the dough into 1" strips and alternately fold strips over centre third creating a braid effect. Repeat with 2nd half of dough. Let rise and bake @375 for 15-20 minutes.
For rolls spread filling over entire rectangle and roll up as you would for cinnamon rolls. Cut into slices and set on baking sheet. Let rise and bake @ 375 for 15 minutes. Repeat with second half of the dough.

Frosting

Boil together for 1minute, 

1/4 cup brown sugar

2 Tbsp milk

2 Tbsp butter

Cool slightly and add 

1Tbsp vanilla

Icing sugar to make desired consistency. 

Grandma's Chocolate Banana Squares (Elsie)

1/3 cup oil
2 squares semi-sweet chocolate
Heat in 8x8 pan in 350 degree oven for 5 minutes.

3/4 cup water
1/2 cup mashed ripe banana
1 egg
1 tsp vanilla
1 cup sugar
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda


Mix together water, banana, egg and vanilla.
In another bowl mix sugar,flour, salt and baking soda
Add wet ingredients and dry ingredients all at once to chocolate mixture, stir with fork until smooth and creamy, approx. 2 minutes.
Bake @ 350 40- 45 minutes. Cool & glaze.

Glaze
Heat 1/3 cup peanut butter and 2 squares semi-sweet chocolate until melted . Blend well. Pour over cooled cake.
Once the cake and glaze have cooled completely, cover pan tightly and refrigerate. Keeps 4 or 5 days and gets very moist and fudgy.

Chocolate Tarts (Elsie)

A real favourite at our house.

1/2 cup butter
2 squares unsweetened chocolate
Put butter and chocolate in a saucepan and heat until just melted.
Remove from heat and add
2 eggs
1 cup of sugar
1 1/2 tsp vanilla
Blend well.
Fill into unbaked tart shells ( or a pie shell )
Bake @ 350
Bake tart shells for 20 minutes ( do not overbake)
Bake pie shell for 45 minutes

This mixture is quite gloppy when you spoon it into shells.

Chocolate Mousse (Elsie)

300 grams ( 11 Baker squares) of chocolate (I use 6 squares of semi sweet and 5 squares of unsweetened, I like very dark chocolate.)
2 eggs
3 tbsp rum or brandy
2 cups whipping cream

Chop chocolate into small pieces, melt in top of double boiler over low heat.
Put eggs and rum or brandy in another double boiler over low heat , whisking constantly until thickened and smooth. This does not take very long. Quickly whisk melted chocolate into egg mixture until well blended.
Whip cream and fold into chocolate mixture blending well.
Pour into glasses or bowls and refrigerate 30 minutes before serving.

Grandma's Chocolate Fudge Cake (Elsie)

My kids loved this when they were little. It just seemed magical to them that this would come out of the oven with cake on the top and fudge pudding underneath.

1 cup flour
1 tsp salt
6 tbsp cocoa
2 tbsp oil
2 tsp baking powder
2/3 cup sugar
1/2 cup milk
1 cup brown sugar
1 1/2 cups boiling water

Blend flour,baking powder, salt, white sugar and 2 Tbsp cocoa.
Add milk, oil, and vanilla; mix just until smooth.
Spread into 9x9 pan.

Combine brown sugar and 4 Tbsp cocoa, sprinkle over top of batter.
Pour boiling water over mixture.
Bake @ 350 for 40 minutes.

Sour Cream Lemon Pie (Elsie)

1 cup sugar
3 tbsp cornstarch
1 tbsp flour
1 tbsp lemon peel
1 cup light cream (half & half)
1/4 cup butter
1 cup sour cream ( can use lower fat cream)

In saucepan combine sugar,cornstarch,flour,lemon peel,and light cream. Bring slowly to a boil,stirring constantly with a wire whisk. Add butter & cook until thick and smooth. Remove from heat and let cool.
Stir in sour cream and pour filling into a baked pie shell or baked tart shells. Cover and refrigerate until ready to serve. This recipe is best when served the same day.

Topping
1 cup whipping cream
2 tbsp icing sugar
1/2 cup sour cream
1/2 tsp almond extract
Whip cream and fold in sugar,sour cream,and almond extract. Spoon over lemon filling. Garnish with lemon slices and or grated lemon peel.

Raspberry Cream Torte (Elsie)

Tara introduced this recipe to our family and it's been a favourite ever since!

Wafers
6 eggs whites
1 1/2 cups sugar
1 cup flour
3/4 cup unsalted butter, melted
2 tbsp water
1 tbsp vanilla

Trace two 8 inch circles on each of two pieces of parchment paper. Invert and place on cookie sheets.
In a large bowl , lightly whisk egg whites. Whisk in sugar,flour,butter,water and vanilla just until blended.
Drop 1/3 cup batter onto each circle, gently spread (back of a spoon works well) to cover circle.
Bake 1 sheet at a time in upper half of 400 degree oven for 8 - 10 minutes or until edges are just beginning to brown. Let cool on baking sheet on a rack for 2 minutes.
Using a metal spatula ,transfer wafers to a flat surface to cool completely. ( I just peel them gently off the parchment paper and lay them in single layers on waxed paper on a cooling rack and by the time the next batch is done they're cool enough to put waxed paper on top of the first ones and just stack them that way). You can reuse the parchment paper for the rest of the layers.
Repeat with remaining batter to make 9 wafers ( I usually get 10, no idea why, it just works out that way). Wafers can be layered between waxed paper in airtight container and stored for up to 2 days.

WARNING: THIS BATTER HAS AN ODD CONSISTENCY BEFORE IT'S BAKED AND THE BAKED WAFERS ARE RUBBERY AND WIERD! THAT'S HOW THEY'RE SUPPOSED TO BE SO DON'T THROW THEM OUT!
If Tara hadn't warned me I probably would have pitched them.

Raspberry Sauce
2 pkg. (300 grams each) unsweetened raspberries, thawed
1/2 cup instant dissolving fruit/berry sugar ( I always omit the sugar, it's sweet enough without it.)
2 tsp raspberry liqueur ( optional) I don't have that on hand most of the time so I skip it.

In a food processor or blender puree raspberries until smooth; press through a sieve into a bowl to remove seeds.

2 cups heavy whipping cream
1/3 cup icing sugar ( I never use any sugar and never miss it.)

Assembly
Place 1 wafer on serving plate, spread with 1/2 cup whipped cream. Drizzle with 1/4 cup raspberry sauce. Repeat layering with remaining wafers, cream and sauce. Top with the final wafer.
Cover and refrigerate for several hours until wafers have softened enough to cut into wedges.
Just before serving, dust with icing sugar and decorate with fresh or frozen berries.

I find I usually need more whipped cream and less raspberry sauce than the recipe calls for .
I freeze the excess raspberry sauce and use it for salad dressings or drizzling over another dessert as a tasty garnish.

Napoleon Torte (Elsie)

I got this recipe from Betty Warkentin when I was first married.

Pastry
1 cup butter or marg.
2 cups flour
1 egg
1 Tbsp milk

Cut butter into flour until mixture is crumbly. Add milk and egg and mix well. Shape dough into a log with your hands and divide into 8 pieces. Roll out each piece into an 8"(approx.) circle. It should be quite thin.
Gently place on ungreased cookie sheet ( 2 usually fit on one of those big cookie sheets from Costco).
Bake at 400-425 for about 8 or 9 minutes until golden. Cool.

Filling
2 1/2 cups milk
2 eggs
3/4 cup sugar
2 1/2 Tbsp flour

Heat milk in a double boiler until boiling
Mix together sugar,flour and eggs, beat well
When milk boils, stir in egg and sugar mixture .
Cook until mixture thickens stirring constantly.
Remove from heat and cool.
Begin assembling by putting a pastry layer on a plate and spreading with about 1/3 cup of filling.
Top with another layer of pastry and filling ending with the 7th layer of filling.
Crumble 8th pastry layer and spread over top and sides of torte.
Since no one can roll perfect circles of pastry,you'll need to sort of mash the bits that stick out until you have a smooth surface on the sides of the torte. Cover and refrigerate overnight or at least 4-6 hours.

Miss Finney's Apple Cake (Elsie)

3  cups flour
1  tsp baking soda
1  tsp cinnamon
2  cups sugar
3  eggs
1 1/4 cups canola oil
1 tsp vanilla
1/4 cup orange juice
2  cups grated or finely chopped unpeeled apples
1  cup chopped walnuts
1  cup coconut

Mix flour, baking soda and cinnamon, set aside
Combine sugar, eggs,oil,vanilla and orange juice in a large bowl until well blended.
Stir in flour mixture, blend well.
Fold in apples,walnuts and coconut.
Spoon into well greased bundt pan.
Bake @ 325 for 1 1/2 hours
Cool in pan for 15 minutes on wire rack.
Remove cake to a serving platter with raised edge to accommodate glaze.
Puncture cake with skewer.

Glaze
1  cup sugar
1/2 cup butter
1/2 cup buttermilk
1/2 tsp baking soda
Combine ingredients in a saucepan and bring to a boil over medium heat stirring constantly.
Spoon hot glaze over warm cake until cake absorbs most of it.
Let cool 1 hour before serving. Store in refrigerator.

Note
I find this cake is better after a couple of days. I often slice it once it's cool and store it in an airtight  tupperware container. I spoon all the sauce over the slices and the cake becomes very moist.

Pineapple Squares (Elsie)

This is the best pineapple square recipe I've ever come across!

Crust
1/2 cup butter or marg.
1/4 cup of sugar
1 cup flour
1/2 tsp salt
Cream together butter and sugar. Add flour and mix until crumbs are formed, then blend well with hands to form a soft smooth dough. Press evenly into bottom of 8"x8"  ( 9"x9"works too ) pan with about 1/2 inch extending up sides of pan. Prick pastry with fork. Bake @ 350 for 15 minutes.

 Topping
1   cup well drained unsweetened crushed pineapple ( I usually do this before I make the pastry,it takes awhile to drain.)
2/3 cup sweetened condensed milk (approx. 1 can)
1/2 tsp vanilla
1 1/2 cup coconut ( I use unsweetened )

Spread pineapple over hot crust
Blend milk,vanilla and coconut, spoon over pineapple.
Bake @ 350 for 30 minutes.

My Favourite Fruit Crisp (Dorothy)

4 cups sliced apples, blueberries, peaches, cherries, or rhubarb
2 tbsp. lemon juice
1/4 tsp. cinnamon
2/3 cup flour
1/8 tsp. salt
1/2 cup brown sugar
2/3 cup rolled oats
1/3 cup melted butter or margarine

Arrange fruit (drained, if using canned) in a buttered 2-quart casserole dish; sprinkle with lemon juice and cinnamon.  Combine dry ingredients (I often sprinkle a little cinnamon in here as well); add melted butter and mix until crumbly.  Spread over fruit.  Bake at 375 until fruit is tender (approx. 30 min.)  Serve warm with ice cream.

Danish Puff (Elsie)

1    cup flour
1/2 cup butter or marg.
2    Tbsp water
Cut marg. into flour until fine. Add water and mix well. Round into ball and divide in half.
Pat each half into approx. 12" x 3" strip on ungreased cookie sheet. Set aside.

1/2 cup butter or marg.
1    cup water
1    cup flour
3    eggs
1    tsp almond flavouring (extract)
Bring marg. and water to a boil. Remove from heat. Add almond flavouring. Beat in flour all at once until smooth. Add eggs one at a time, beating until smooth after each egg. Spread equally over each pastry strip.
Bake @ 375 for 45 minutes.
When cool frost thinly with butter cream icing.
Note
I add about 1 tsp of almond flavouring to icing.
I  add a few sliced fresh unsugared strawberries on top just before serving for something different.

Fresh Strawberry Pie (Dorothy)

2 quarts strawberries, washed & hulled (divided)
1 cup water
3 tbsp cornstarch (mixed with 1/3 cup water)
1 cup sugar
10 inch baked pie shell

Mash just enought strawberries to fill 1 cup, combine mashed strawberries with 1 cup water in saucepan.  Boil for 5 min.  Add sugar and cornstarch mixture.  Boil until mixture turns clear (approx. 5 min.) stirring constantly.  (add 4 drops of red food colouring, if desired).  Cool glaze, then add remaining fresh whole berries and toss gently to coat.  Arrange in baked pie shell and refridgerate.  Garnish with whip cream.

Harvest Loaf (Dorothy)

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup pure pumpkin
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (opptional)

Cream butter and sugar in mixing bowl.  Beat in eggs one at a time until smooth.  Stir in pumpkin.  In another bowl combine remaining nine ingredients.  Stir to mix then pour into wet mixture.  Stir together until just moistened.  Spoon into a greased 9"x5"x3" loaf pan.  Bake at 350 for 1 hour until tests done.  Cool in pan for 10 min. then loosen edges and turn out on a rack.

 

Grandma's Cabbage & Apple Salad (Dorothy)

1 1/2 cups shredded cabbage (approx.)
1 small red apple, chopped with peel on

Dressing:  2 tbsp miracle whip
                   1 tsp. sugar
                   1/2 tsp vinegar
                    pinch of salt

Butternut Apple Soup (Dorothy)

1/4 cup butter
1 large onion
4 cups butternut squash, peeled & chopped
2 cups apples, peeled & chopped
4 cups chicken broth
1 cup light cream
1 tbsp curry powder (opptional)
1 1/2 tsp. salt
pepper to taste

Melt the butter in a saucepan, add onion and apples and cook uncovered for about 5 min., not allowing them to brown.  Stir in squash and chicken broth.  Bring to a boil, then reduce heat and simmer for 20-30 minutes.  Puree soup and return to saucepan.  Add the cream, salt and pepper.  Heat over low heat, but do not boil.  Makes 8 servings.

Cream-of-Brie Soup (Dorothy)

1/4 cup butter
1 small onion, chopped
1/2 cup celery, chopped
1/4 cup flour
2 cups milk
2 cups chicken broth
375 g. Brie with rind, cubed
1/8 tsp. salt
1/4 tsp. pepper (white, if you have it)
Chives (for garnish)

Melt butter in saucepan over med-low heat.  Add finely chopped onion and celery and cook, stirring often, until softened (5 min).  Sprinkle with flour and stir gently for a few minutes without browning.  Slowly whisk in milk, then broth.  Bring to a boil, stirring often.  Reduce heat and simmer for 10 min. until slightly thickened.

Remove from heat, add cubed Brie, salt and pepper.  Stir until cheese is mostly melted.  Puree in food processor, a batch at a time, and return to saucepan to reheat.  Garnish with fresh chives.  (Makes about 5 cups of soup)

Grandma's Almond Chicken Salad (Dorothy)

2 cups cooked chicken, chopped
1 cup small cantalope balls or chopped mandarin slices
1/2 cup sliced almonds (lightly toasted)
1/4 cup celery, finely chopped
1/2 cup miracle whip
1/4 cup creamy cucumber dressing
ground pepper (to taste)

Combine all ingredients, mix well and chill to set flavours.

Grandma's Milk Sauce for Waffles (Dorothy)

1 cup of milk
3 tbsp. sugar
1 tbsp. flour
1 tsp butter
1/2 tsp vanilla

In heavy saucepan, heat milk to near boil.  In separate bowl mix sugar and flour with a little cold milk.  Add this to hot milk in saucepan, whisking it in quickly.  Continue heating until sauce has slightly thickened.  Remove from heat and stir in the butter and vanilla.  Serve hot over waffles.

Grandma's Old Fashion Roasted Chicken (Dorothy)

4 chicken breasts (skin on, bone-in) and/or several chicken drumsticks
(wash and trim off any loose or excess skin)

Sprinkle both sides fairly generously with - salt and pepper
                                                                         paprika
                                                                         poultry seasoning

Melt 1-2 tbsp. butter in a roasting pan and brown chicken pieces on element.  Then mix 1 tsp. of chicken bovril liquid with 1/2 cup boiling water and pour this into the roaster.  Cover and bake in the oven at 350 for 1 hour (40-45 min. if only using drumsticks).  Remove chicken to a platter and use drippings to make a delicious gravy (don't salt the gravy; it will already be salty enough from the chicken).

Grandma's Potato Soup (Dorothy)

Fill a pot about half full of cubed potatoes
add some chopped onion
a little salt
a bay leaf
add a teaball filled with whole black pepper and a small dried chili pepper

Completely cover with water and cook over med. heat for about half an hour or until potatoes are done.  Meanwhile slice some Mennonite sausage and fry lightly in a little oil.  Add these to the potato soup while it is cooking.  When done, remove bay leaf and teaball.

To finish soup, mix approx. 1 tbsp of miracle whip with 1/2 tsp of flour, then start added a little bit of the hot soup to this mix to make it thin.  Turn down heat and add this mixture to the soup.  Mix in gently and serve.

Pastry (Dorothy)

2 1/2 cups all purpose flour
3/4 tsp. salt
1 cup shortening
1 egg, beaten
2 tbsp. cold water
1 tbsp. vinegar

Mix flour and salt, cut in shortening until crumbly.  In separate bowl, mix together egg, water and vinegar then add to flour mixture.  Roll out on floured board.  Makes one double crust pie.

Jam Roll-ups:  Use leftover pastry to roll into a rectangular shape, spread very thinly with your favourite jam and roll up into a long thin roll.  Brush top of roll with a little milk and sprinkle with sugar.  Bake on a cookie sheet for 10-12 min.  Cut into bite size lengths.

(Mom made this all the time with the leftover pastry and it was one of my favourite little snacks)

Pumkin Pie (Dorothy)

2 eggs, slightly beaten
1 3/4 cups pure pumkin (398 ml)
3/4 cup of sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 2/3 cups evaporated milk (385 ml)

Mix ingredients in order given.  Pour into deep 9" to 10" pastry shell.  Bake at 425 for 15 min. then reduce temp. to 350 and continue baking for 45 min to an hour or until knife inserted in centre comes out clean.

Tip:  wrap the top edge of the pastry with strips of tin foil to keep it from getting too brown