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!

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.

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.

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.

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.



                                                                                         

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

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.

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.

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.

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.
 

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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).

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

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!

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

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.

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.

• 1 1/2 cups gingersnap cookie crumbs
• 3/4 cup ground hazelnuts
• 3 tablespoons brown sugar
• 6 tablespoons unsalted butter, melted
•  
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar
• 1 1/2 cups canned solid pack pumpkin
• 1/2 cup heavy cream
• 1/3 cup pure maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 4 eggs
• 
  

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight (needs time to meld).
5. You can top with fresh whipped cream if you like but it doesn't need it. The crust is a little buttery. I think you could probably reduce butter by a tablespoon.

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!

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).

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

• 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

• 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.

Fudgy Chocolate Souffle Cake with Warm Turtle Sauce (Sandra)

1/4 tsp sugar

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 salt
4 large egg whites
3 Tbsp sugar
warm turtle sauce:

6 Tbsp caramel sauce

3 Tbsp chopped, toated pecans

Preheat 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.

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.

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)

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.

Brownie Tarts (Sandra)

1/3 c butter
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 .