7oz white lint chocolate
20 chocolate sandwich cookies
1/2 c chilled whipping cream
8oz brick cream cheese
3 Tbsp sugar
3 Tbsp fresh lime juice
1 Tbsp lime zest
lime slices or twists for garnish
Line an 8x8 pan with foil. Melt white chocolate in a double boiler then set aside. Finely grind cookies and add 2 Tbsp melted white chocolate. Stir until mixture clumps together and firmly press into baking pan. Chill while making filling.
Beat whipping cream in med bowl. In large bowl, beat cream cheese, sugar, lime juice and zest until smooth. Beat in remaining melted chocolate. Fold in whipped cream in 2 additions, then spread over prepared crust. Chill at least 2 hours. Using foil, lift cheesecake out of pan and cut into 9 bars. Garnish with lime or chocolate curls.
Wednesday, 11 January 2012
Hot Spiced Cranberry Cider (Sandra)
2 qts apples cider
6 c cranberry juice
1/4 c packed brown sugar
4 cinnamon sticks
1 1/2 tsp whole cloves
1 lemon thinly sliced
Combine everything in a large pot, bring to a boil then reduce heat and simmer 15-20 min. Remove cinnamon, cloves and lemon and serve. (I did mine in a crockpot, so I left the lemon slices out until about 20 min before serving..then added them in to simmer a few min).
6 c cranberry juice
1/4 c packed brown sugar
4 cinnamon sticks
1 1/2 tsp whole cloves
1 lemon thinly sliced
Combine everything in a large pot, bring to a boil then reduce heat and simmer 15-20 min. Remove cinnamon, cloves and lemon and serve. (I did mine in a crockpot, so I left the lemon slices out until about 20 min before serving..then added them in to simmer a few min).
Baked Brie with Proscuitto & Apples (sandra)
1 loaf crusty french bread
4 Tbsp softened butter
16 thin slices prosciutto
2 apples or pears, thinly sliced
1 lb brie, thinly sliced
salt & fresh ground pepper
olive oil for drizzling
Preheat oven to 450F. Cut 16 slices (1/2" thick) out of the loaf. Butter each side of the slices and put them on a baking sheet. Top with 1 slice prosciutto and 3-4 slices of apple or pear. Cover this with brie slices, season with salt & pepper and drizzle with oil. Bake until cheese is melted, about 8-10 min.
4 Tbsp softened butter
16 thin slices prosciutto
2 apples or pears, thinly sliced
1 lb brie, thinly sliced
salt & fresh ground pepper
olive oil for drizzling
Preheat oven to 450F. Cut 16 slices (1/2" thick) out of the loaf. Butter each side of the slices and put them on a baking sheet. Top with 1 slice prosciutto and 3-4 slices of apple or pear. Cover this with brie slices, season with salt & pepper and drizzle with oil. Bake until cheese is melted, about 8-10 min.
Tuesday, 29 November 2011
Zingy tomato, corn & avocado salad (Kim)
1 (16 oz) pkg. frozen corn kernals
2 (2.25 oz.) cans sliced ripe green olives, drained
1 red bell pepper, chopped
1 small onion, diced
5 cloves garlic, minced
1/3 c. olive oil
1/4 c. lemon juice
3 tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4 avocados, peeled and diced
In a large bowl mix corn, olives, pepper and onion.
In a small bowl mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the fridge 8 hours or overnight. Stir avocados into the mixture before serving.
2 (2.25 oz.) cans sliced ripe green olives, drained
1 red bell pepper, chopped
1 small onion, diced
5 cloves garlic, minced
1/3 c. olive oil
1/4 c. lemon juice
3 tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4 avocados, peeled and diced
In a large bowl mix corn, olives, pepper and onion.
In a small bowl mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the fridge 8 hours or overnight. Stir avocados into the mixture before serving.
Pumpkin Muffins (Kim)
4 eggs
2 c. sugar (I use brown)
1/2 c. oil
1 c. milk
1 3/4 c. canned pumpkin (not pie filling)
3 c. flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. dried cranberries (or raisins)
Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake 375˚ for 15-20 minutes.
Yield 18-24 good-sized muffins.
2 c. sugar (I use brown)
1/2 c. oil
1 c. milk
1 3/4 c. canned pumpkin (not pie filling)
3 c. flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. dried cranberries (or raisins)
Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake 375˚ for 15-20 minutes.
Yield 18-24 good-sized muffins.
Holiday Punch (Kim)
Despite the ingredients, it is light tasting!
2 melted medium-sized tubs of Hagendas vanilla ice-cream
1/3 c. orange liquer
1/3 c. brandy
1/3 c. rum
2 c. orange juice
cloves
1/2 tsp. cinnamon
sprinkle of ginger
Just before serving mix in 1/2 bottle of ginger ale. Grate nutmeg on top.
Delicious.
2 melted medium-sized tubs of Hagendas vanilla ice-cream
1/3 c. orange liquer
1/3 c. brandy
1/3 c. rum
2 c. orange juice
cloves
1/2 tsp. cinnamon
sprinkle of ginger
Just before serving mix in 1/2 bottle of ginger ale. Grate nutmeg on top.
Delicious.
Applesauce Cake (from the Moravian Cookbook) (Kim)
2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. water
1/2 c. shortening
2 eggs
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 c. applesauce
1 c. raisins
1/2 c. chopped walnuts
Heat oven to 350˚. Grease a 9x13 pan or two 9" rounds.
Beat all ingredients on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into pan. Bake until toothpick comes out clean - 60-65 minutes for 9x13, 50-55 for rounds.
For small cake: cut ingredients in half and bake in a 9x9 for 50-55 minutes.
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. water
1/2 c. shortening
2 eggs
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 c. applesauce
1 c. raisins
1/2 c. chopped walnuts
Heat oven to 350˚. Grease a 9x13 pan or two 9" rounds.
Beat all ingredients on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into pan. Bake until toothpick comes out clean - 60-65 minutes for 9x13, 50-55 for rounds.
For small cake: cut ingredients in half and bake in a 9x9 for 50-55 minutes.
Friday, 25 November 2011
Toffee Squares (quick and easy!) (Kim)
warning: addictive
saltine crackers (enough to cover the bottom of a 9x13 pan)
1 c. butter
1 c. brown sugar
3/4 c. chopped walnuts (optional)
2 c. chocolate chips
1. Grease bottom of pan and line with crackers (they fit perfectly).
2. In pot over medium heat bring butter and sugar to a boil. Boil 3 minutes stirring constantly. Remove from heat and pour over crackers.
3. Bake in over at 400˚ for 5-6 minutes.
4. Pour chocolate chips over top and let sit for 1 minute. Then spread the melted chocolate evenly over toffee.
5. Sprinkle with nuts. Cool at least an hour in the fridge. Delicious!!
*note: when I made this the first time, it would have been better to use just a bit less of the caramel mixture, as when I poured it on top, some flooded underneath the crackers and made it a tiny bit tougher to remover from pan. Also, I found I didn't need quite all the chips. I think 1 3/4 did the job.
saltine crackers (enough to cover the bottom of a 9x13 pan)
1 c. butter
1 c. brown sugar
3/4 c. chopped walnuts (optional)
2 c. chocolate chips
1. Grease bottom of pan and line with crackers (they fit perfectly).
2. In pot over medium heat bring butter and sugar to a boil. Boil 3 minutes stirring constantly. Remove from heat and pour over crackers.
3. Bake in over at 400˚ for 5-6 minutes.
4. Pour chocolate chips over top and let sit for 1 minute. Then spread the melted chocolate evenly over toffee.
5. Sprinkle with nuts. Cool at least an hour in the fridge. Delicious!!
*note: when I made this the first time, it would have been better to use just a bit less of the caramel mixture, as when I poured it on top, some flooded underneath the crackers and made it a tiny bit tougher to remover from pan. Also, I found I didn't need quite all the chips. I think 1 3/4 did the job.
Thursday, 24 November 2011
Sweet Potato, Carrot, Apple & Red Lentil Soup (Sandra)
1/4 c butter
2 lg sweet potatoes, peeled & chopped
3 lg carrots, peeled & chopped
1 apple, peeled & chopped
1 onion, chopped
1/2 c red lentils
1/2 tsp minced fresh ginger
1/2 tsp black pepper
1 tsp salt
1/2 tsp each: cumin, chili powder, paprika
4 c veg broth
plain yogurt for garnish
Melt butter in large heavy pot. Add chopped veggies & saute till softened. Stir in lentils, seasonongs & broth. Bring to a boil, then reduce heat, cover and simmer for 30 min. Puree soup until smooth. Serve with yougurt for garnish.
2 lg sweet potatoes, peeled & chopped
3 lg carrots, peeled & chopped
1 apple, peeled & chopped
1 onion, chopped
1/2 c red lentils
1/2 tsp minced fresh ginger
1/2 tsp black pepper
1 tsp salt
1/2 tsp each: cumin, chili powder, paprika
4 c veg broth
plain yogurt for garnish
Melt butter in large heavy pot. Add chopped veggies & saute till softened. Stir in lentils, seasonongs & broth. Bring to a boil, then reduce heat, cover and simmer for 30 min. Puree soup until smooth. Serve with yougurt for garnish.
Sunday, 23 October 2011
Arlene's Taco Salad (Elsie)
Romaine lettuce, 1 head torn
2 or 3 tomatoes, chopped
1 med. cucumber, chopped
2 avocados, peeled & chopped
2 hard boiled eggs, riced or chopped
1 can pitted black olives, sliced
1 can black beans, drained & rinsed
grated cheddar cheese 1-2 cups
1 pound lean ground beef browned with taco seasoning (make sure all liquid is pretty much evaporated or the salad will be too soggy)
Put all ingredients in a large salad bowl and dress with the following dressing
1/2 cup fat free mayonnaise
1/4 cup fat free or low fat sour cream
1 tsp ground cumin
1/2 tsp chili powder
cayenne pepper to taste
You can adjust amounts of seasonings to taste.
Serve with nacho chips.
This is a delicious salad!
2 or 3 tomatoes, chopped
1 med. cucumber, chopped
2 avocados, peeled & chopped
2 hard boiled eggs, riced or chopped
1 can pitted black olives, sliced
1 can black beans, drained & rinsed
grated cheddar cheese 1-2 cups
1 pound lean ground beef browned with taco seasoning (make sure all liquid is pretty much evaporated or the salad will be too soggy)
Put all ingredients in a large salad bowl and dress with the following dressing
1/2 cup fat free mayonnaise
1/4 cup fat free or low fat sour cream
1 tsp ground cumin
1/2 tsp chili powder
cayenne pepper to taste
You can adjust amounts of seasonings to taste.
Serve with nacho chips.
This is a delicious salad!
Saturday, 22 October 2011
Heinz's Fresh Salsa ( Elsie)
4 Roma tomatoes, diced
4 tomatillos, diced
1 onion, diced
2 jalapeno peppers, seeded and diced
juice of 1 lime
1 or 2 tsp sugar
1 tsp salt
pepper to taste
2 tsp ground cumin
fresh cilantro ( to taste) chopped fine; may substitute parsley
Mix all ingredients and serve
Keeps about 2 days
This is just the best salsa ever.
4 tomatillos, diced
1 onion, diced
2 jalapeno peppers, seeded and diced
juice of 1 lime
1 or 2 tsp sugar
1 tsp salt
pepper to taste
2 tsp ground cumin
fresh cilantro ( to taste) chopped fine; may substitute parsley
Mix all ingredients and serve
Keeps about 2 days
This is just the best salsa ever.
Avocado Salsa (Suzanne)
1 ½ cups kernel corn
1 ½ cups olives (kalamata or black) - sliced
1 cup red pepper – chopped finely
½ cup red onion – chopped finely
3 cloves garlic – pressed/minced
¼ cup olive oil
¼ cup lemon juice – freshly squeezed
3 Tbsp apple cider vinegar
1 tsp dried oregano
½ tsp salt and pepper
3 avocados – diced
Blue or White Corn Tortilla chips
In preparing your veggies, try to keep all of them similar in size - and small so you can get lots on your chip. Using a large glass bowl, mix all the ingredients together except the avocado and refrigerate overnight or for several hours. Add the avocados just before serving. Enjoy with a bowl of tortilla chips.
Thursday, 20 October 2011
Hamburger and Mashed Potato Casserole (Hilda)
1 lb lean gr. beef or chicken 1/2 c salsa
1 c rolled oats 1/4 tsp thyme
1/2 small onion chopped fine 1/8 tsp sugar
2 tbsp chopped green pepper 1/8 tsp celery salt
1/2 c canned tomatoes 1 tsp salt
Mix all ingredients and put into a quiche or pie plate. Pat and shape like a shell. Fill centre with mashed potatoes and bake for 30 - 40 min at 350 degrees. Top with grated cheddar cheese at the end if desired.
1 c rolled oats 1/4 tsp thyme
1/2 small onion chopped fine 1/8 tsp sugar
2 tbsp chopped green pepper 1/8 tsp celery salt
1/2 c canned tomatoes 1 tsp salt
Mix all ingredients and put into a quiche or pie plate. Pat and shape like a shell. Fill centre with mashed potatoes and bake for 30 - 40 min at 350 degrees. Top with grated cheddar cheese at the end if desired.
Turkey Stuffing (Hilda)
12 c bread 1 tsp salt
1 c chopped celery 1/2 tsp pepper
1 c chopped onion 1 tsp poultry seasoning
2/3c butter 1/2 tsp sage
2-2 1/2 c liquid - usually 1 - 1 1/2 c drippings from turkey
and the rest water
If you don't have enough drippings, use some liquid concentrate chicken bouillon - it adds good flavour.
Cut bread into cubes at least a day ahead to let dry a little. Saute celery and onion in butter until soft. Add seasonings and drippings and stir. Put bread in foil pan or roasting pan and pour mixture over bread. Mix really well. Mixture should be moist - add water if it's too dry. Cover and bake at 325 for approx 30 - 40 min stirring occasionally.
1 c chopped celery 1/2 tsp pepper
1 c chopped onion 1 tsp poultry seasoning
2/3c butter 1/2 tsp sage
2-2 1/2 c liquid - usually 1 - 1 1/2 c drippings from turkey
and the rest water
If you don't have enough drippings, use some liquid concentrate chicken bouillon - it adds good flavour.
Cut bread into cubes at least a day ahead to let dry a little. Saute celery and onion in butter until soft. Add seasonings and drippings and stir. Put bread in foil pan or roasting pan and pour mixture over bread. Mix really well. Mixture should be moist - add water if it's too dry. Cover and bake at 325 for approx 30 - 40 min stirring occasionally.
Lasagne (Hilda)
1 lb lean ground beef
1 clove garlic minced
1 tbsp sweet basil
11/2 tsp salt
1 can spaghetti sauce
1 can tomato paste
10 oz lasagna noodles
3 c ricotta cheese
1/2 c grated parmesan cheese
2 tbsp parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp pepper
1 lb mozzarella cheese sliced very thin
Brown meat and drain off excess fat. Add the next 5 ingredients and simmer uncovered for 30 min. stirring occasionally.
Cook noodles according to directions on package, drain and rinse.
Combine remaining ingredients - except the mozzarella cheese, in a separate bowl.
Line 9 x 13 pan with a layer of noodles. Spread half of the ricotta cheese mixture over noodles, add half the mozzarella cheese, and half the meat mixture. Repeat layers.
Bake at 375 degrees for 30 min. Add extra grated or sliced cheese on top just before removing from oven if desired. Let stand about 10 min before cutting.
Place
1 clove garlic minced
1 tbsp sweet basil
11/2 tsp salt
1 can spaghetti sauce
1 can tomato paste
10 oz lasagna noodles
3 c ricotta cheese
1/2 c grated parmesan cheese
2 tbsp parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp pepper
1 lb mozzarella cheese sliced very thin
Brown meat and drain off excess fat. Add the next 5 ingredients and simmer uncovered for 30 min. stirring occasionally.
Cook noodles according to directions on package, drain and rinse.
Combine remaining ingredients - except the mozzarella cheese, in a separate bowl.
Line 9 x 13 pan with a layer of noodles. Spread half of the ricotta cheese mixture over noodles, add half the mozzarella cheese, and half the meat mixture. Repeat layers.
Bake at 375 degrees for 30 min. Add extra grated or sliced cheese on top just before removing from oven if desired. Let stand about 10 min before cutting.
Place
Bran Muffins (Hilda)
Combine and let cool - 2 c Natural Bran (small flakes)
2 c boiling water
Cream 1 c Crisco shortening
3 c Brown sugar
1 tsp Salt
Add 4 Eggs - one at a time - mixing after each egg
4 c Kelloggs All Bran
1 qt. Buttermilk
5 c Flour
5 tsp Baking soda
Add Bran and water mixture and blend.
Bake at 400 degrees for 20 - 25 min.
This is a large recipe.
Put batter in refrigerator or freeze in smaller containers. This mixture can be kept in the refrigerator for 2 - 3 weeks. Muffins taste better if the batter has been in the fridge for a day or two.
2 c boiling water
Cream 1 c Crisco shortening
3 c Brown sugar
1 tsp Salt
Add 4 Eggs - one at a time - mixing after each egg
4 c Kelloggs All Bran
1 qt. Buttermilk
5 c Flour
5 tsp Baking soda
Add Bran and water mixture and blend.
Bake at 400 degrees for 20 - 25 min.
This is a large recipe.
Put batter in refrigerator or freeze in smaller containers. This mixture can be kept in the refrigerator for 2 - 3 weeks. Muffins taste better if the batter has been in the fridge for a day or two.
Chicken Tortilla Bake (Hilda)
1/2 c Miracle Whip 1 1/2 lb. boneless skinless chicken breasts cooked and cut
1/2 c Flour into bite-sized pieces
3c Milk 1/2 c salsa
2 c Tex Mex Shredded Cheese 1/2 c chopped fresh Parsley
16 small tortillas (I generally use 8 large tortillas)
Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1 cup of cheese, cook until melted , stirring constantly. Reserve 1 cup of sauce.
Stir chicken, salsa, and parsley into remaining sauce. Spoon a 1/3 cup of mixture down the centre of each tortilla. Roll up and place seam side down in baking dish sprayed with cooking spray. Top with reserved sauce and remaining cheese.
Bake at 375 degrees for 25 min. or until heated through.
To make ahead: Assemble as directed and cover with heavy duty foil. Refrigerate up to 24 hours, then bake covered for 40 min or until heated through uncovering the last 10 min. Can also be frozen. When ready to serve, thaw overnight in refrigerator. Bake covered for 40 min. or until heated through uncovering the last 10 min.
1/2 c Flour into bite-sized pieces
3c Milk 1/2 c salsa
2 c Tex Mex Shredded Cheese 1/2 c chopped fresh Parsley
16 small tortillas (I generally use 8 large tortillas)
Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1 cup of cheese, cook until melted , stirring constantly. Reserve 1 cup of sauce.
Stir chicken, salsa, and parsley into remaining sauce. Spoon a 1/3 cup of mixture down the centre of each tortilla. Roll up and place seam side down in baking dish sprayed with cooking spray. Top with reserved sauce and remaining cheese.
Bake at 375 degrees for 25 min. or until heated through.
To make ahead: Assemble as directed and cover with heavy duty foil. Refrigerate up to 24 hours, then bake covered for 40 min or until heated through uncovering the last 10 min. Can also be frozen. When ready to serve, thaw overnight in refrigerator. Bake covered for 40 min. or until heated through uncovering the last 10 min.
Tuesday, 18 October 2011
Banana Muffins (Hilda)
3 eggs beaten 1 tsp vanilla
2 c brown sugar 3 c flour
2/3 c oil 1 tsp baking powder
2/3 c milk 1 tsp baking soda
3 ripe bananas - mashed 1 tsp salt
Mix eggs, sugar, and oil. Add milk, mashed bananas, and vanilla and mix. Mix dry ingredients and fold in. Put into muffin cups and bake at 350 degrees for 20 min.
Can also add chocolate chips to muffin batter before baking.
2 c brown sugar 3 c flour
2/3 c oil 1 tsp baking powder
2/3 c milk 1 tsp baking soda
3 ripe bananas - mashed 1 tsp salt
Mix eggs, sugar, and oil. Add milk, mashed bananas, and vanilla and mix. Mix dry ingredients and fold in. Put into muffin cups and bake at 350 degrees for 20 min.
Can also add chocolate chips to muffin batter before baking.
Rhubarb Cake (Hilda)
1 1/2 c brown sugar 1 tsp baking soda
1/2c margarine 2 c flour
1 egg 2 c rhubarb- chopped
1 tsp vanilla
1 c sour milk
Topping 1/2 c brown sugar
1 tsp cinnamon
3/4 c chopped nuts
Cream sugar and margarine. Add egg, vanilla, and sour milk and mix. Add flour and baking soda and beat. Fold in chopped rhubarb. Pour into greased 9 x 13 pan. Sprinkle on topping and bake at 350 degrees for 35 min. Very good served warm with a little ice cream.
I have also made this recipe into muffins.
1/2c margarine 2 c flour
1 egg 2 c rhubarb- chopped
1 tsp vanilla
1 c sour milk
Topping 1/2 c brown sugar
1 tsp cinnamon
3/4 c chopped nuts
Cream sugar and margarine. Add egg, vanilla, and sour milk and mix. Add flour and baking soda and beat. Fold in chopped rhubarb. Pour into greased 9 x 13 pan. Sprinkle on topping and bake at 350 degrees for 35 min. Very good served warm with a little ice cream.
I have also made this recipe into muffins.
Poppy Seed Dressing (Hilda)
1/4 c mayonnaise
1/3 c sugar
1/4 c milk
2 Tbsp vinegar
2 Tbsp Poppy seeds
Mix ingredients well and serve.
1/3 c sugar
1/4 c milk
2 Tbsp vinegar
2 Tbsp Poppy seeds
Mix ingredients well and serve.
Easy Honey Mustard Dressing (Hilda)
1/4 c Mayonnaise
1 Tbsp Prepared Mustard
1 Tbsp Honey
1/2 Tbsp Lemon Juice
Mix ingredients well. This can be used right away or stored in refrigerator.
1 Tbsp Prepared Mustard
1 Tbsp Honey
1/2 Tbsp Lemon Juice
Mix ingredients well. This can be used right away or stored in refrigerator.
Apple Pie Bars (Hilda)
Crust - use your favorite pastry recipe. I use the one on the Tenderflake lard box.
Filling - 1/2 c finely crushed corn flakes
4 large apples peeled and chopped
1 c sugar
1 tsp cinnamon
Mix pastry according to recipe. Roll out on lightly floured surface to fit a 11 x 17 jelly roll pan. Pastry sheet should be fairly thin. Place a clean, thin tea towel over sheet of pastry and roll pastry and tea towel together over rolling pin. Place pastry at one end of pan and unroll over the pan. There should be excess pastry over the edges.
Mix filling in a bowl and spread evenly over bottom crust.
Roll out another thin sheet of pastry and place over apple filling. Seal edges and cut off extra pastry. Cut slits in the top. Brush lightly with milk or cream and sprinkle with sugar.
Bake at 375 degrees for 35 min.
If using the recipe on the Tenderflake lard box, there will be more pastry than is needed for this recipe. This can be used for another recipe or frozen for another time.
Filling - 1/2 c finely crushed corn flakes
4 large apples peeled and chopped
1 c sugar
1 tsp cinnamon
Mix pastry according to recipe. Roll out on lightly floured surface to fit a 11 x 17 jelly roll pan. Pastry sheet should be fairly thin. Place a clean, thin tea towel over sheet of pastry and roll pastry and tea towel together over rolling pin. Place pastry at one end of pan and unroll over the pan. There should be excess pastry over the edges.
Mix filling in a bowl and spread evenly over bottom crust.
Roll out another thin sheet of pastry and place over apple filling. Seal edges and cut off extra pastry. Cut slits in the top. Brush lightly with milk or cream and sprinkle with sugar.
Bake at 375 degrees for 35 min.
If using the recipe on the Tenderflake lard box, there will be more pastry than is needed for this recipe. This can be used for another recipe or frozen for another time.
Hot Artichoke Dip (Hilda)
1 can Artichoke Hearts drained and finely chopped
1 1/2 c low-fat shredded mozzarella cheese
1 c low-fat mayonnaise
1/3 c 100% Grated Parmesan cheese
1 garlic clove - minced
In a bowl, stir together artichoke hearts, mozzarella cheese, mayonnaise, Parmesan, and garlic until well combined.
Spoon into a 4 cup oven-proof dish. Bake at 350 degrees for 25 min. or until hot and bubbly. Can be made early in the day and baked just before serving.
A nice hot dip to serve with crostini or pit crisps.
1 1/2 c low-fat shredded mozzarella cheese
1 c low-fat mayonnaise
1/3 c 100% Grated Parmesan cheese
1 garlic clove - minced
In a bowl, stir together artichoke hearts, mozzarella cheese, mayonnaise, Parmesan, and garlic until well combined.
Spoon into a 4 cup oven-proof dish. Bake at 350 degrees for 25 min. or until hot and bubbly. Can be made early in the day and baked just before serving.
A nice hot dip to serve with crostini or pit crisps.
Sloppy Joes (Hilda) The better recipe!
3 lbs Lean Ground Beef
2 Small Onions chopped
2 Stalks celery chopped
1 Green Pepper chopped or cut in quarters
Salt and Pepper to taste
2 Tins Tomato Soup - undiluted
1 Tin Cream of Mushroom Soup - undiluted
1 tsp Chili Powder
1/2 c Ketchup
Saute onion and celery in a little butter until soft. Add ground beef, salt and pepper and cook until meat is browned. When done drain well. Add green pepper, soups, chili powder, and ketchup. Let simmer for at least 1/2 hour. Serve on buns.
2 Small Onions chopped
2 Stalks celery chopped
1 Green Pepper chopped or cut in quarters
Salt and Pepper to taste
2 Tins Tomato Soup - undiluted
1 Tin Cream of Mushroom Soup - undiluted
1 tsp Chili Powder
1/2 c Ketchup
Saute onion and celery in a little butter until soft. Add ground beef, salt and pepper and cook until meat is browned. When done drain well. Add green pepper, soups, chili powder, and ketchup. Let simmer for at least 1/2 hour. Serve on buns.
Veggie Weggies (Hilda)
1 pkg Pillsbury Refrigerator Croissant Rolls
1 8oz pkg cream cheese softened
1/2 pkg Country Herb Dressing (dry)
1/2 cup Miracle Whip
Vegetables - very small pieces of broccoli, cauliflower, red sweet peppers, and grated carrots
Grated cheddar cheese
Make a sheet of crust by unrolling the croissant rolls onto cookie sheet. Press together so there are no spaces and press to make them a little thinner. Bake at 375 degrees until light golden in colour.
Mix the cream cheese, dry dressing mix, and miracle whip together. Spread over the "cooled" sheet of pastry.
Top with finely chopped vegetables. Press them down a bit so they stay in place. Add grated cheese and refrigerate for a few hours before cutting in squares or wedges. Serve and enjoy!
1 8oz pkg cream cheese softened
1/2 pkg Country Herb Dressing (dry)
1/2 cup Miracle Whip
Vegetables - very small pieces of broccoli, cauliflower, red sweet peppers, and grated carrots
Grated cheddar cheese
Make a sheet of crust by unrolling the croissant rolls onto cookie sheet. Press together so there are no spaces and press to make them a little thinner. Bake at 375 degrees until light golden in colour.
Mix the cream cheese, dry dressing mix, and miracle whip together. Spread over the "cooled" sheet of pastry.
Top with finely chopped vegetables. Press them down a bit so they stay in place. Add grated cheese and refrigerate for a few hours before cutting in squares or wedges. Serve and enjoy!
Monday, 17 October 2011
Coconut Fudge Bars (Hilda)
1 1/4c Flour 300ml sweetened condensed milk
2/3 c sugar 1/4 c flour
1/4 c cocoa 1 tsp vanilla
1/4 tsp salt 2/3 c chopped nuts
1/2 c butter - softened 1/2 c flaked coconut
1 egg - beaten 1/2 c chocolate chips
Combine flour, sugar, cocoa, and salt. Stir well to blend. Cut in butter until mixture is crumbly. Stir in egg. Press evenly into a greased 13x9 pan. Bake ate 350 degrees for 10 to 12 min. or until surface is dry.
Combine condensed milk, flour and vanilla. Stir in remaining ingredients. Spread mixture over hot crust and bake for 20 to 25 min. longer or until light golden. Cool and cut into bars. These freeze well.
2/3 c sugar 1/4 c flour
1/4 c cocoa 1 tsp vanilla
1/4 tsp salt 2/3 c chopped nuts
1/2 c butter - softened 1/2 c flaked coconut
1 egg - beaten 1/2 c chocolate chips
Combine flour, sugar, cocoa, and salt. Stir well to blend. Cut in butter until mixture is crumbly. Stir in egg. Press evenly into a greased 13x9 pan. Bake ate 350 degrees for 10 to 12 min. or until surface is dry.
Combine condensed milk, flour and vanilla. Stir in remaining ingredients. Spread mixture over hot crust and bake for 20 to 25 min. longer or until light golden. Cool and cut into bars. These freeze well.
Saturday, 15 October 2011
Creamy Cauliflower and Cheddar Soup - Sandra's (Suzanne)
2 tbsp butter
1/2 cup chopped onion
10 oz can chicken broth
1/4 cup flour
2 1/2 cups milk
1 1/2 cups grated cheddar cheese
1 head chopped cauliflower
Saute onion in butter until tender in a large pot. Add cauliflower and chicken broth; bring to a boil. Cover, reduce heat and simmer for 15 minutes. Combine flour and milk until smooth and add to pot. Cook until thickened. Remove from heat and stir in cheese, adding salt and pepper to taste.
1/2 cup chopped onion
10 oz can chicken broth
1/4 cup flour
2 1/2 cups milk
1 1/2 cups grated cheddar cheese
1 head chopped cauliflower
Saute onion in butter until tender in a large pot. Add cauliflower and chicken broth; bring to a boil. Cover, reduce heat and simmer for 15 minutes. Combine flour and milk until smooth and add to pot. Cook until thickened. Remove from heat and stir in cheese, adding salt and pepper to taste.
Thursday, 13 October 2011
Mexican Appetizer Cheesecake (Suzanne)
3 (8 oz) packages cream cheese - softened
2 tsp chicken boullion
1 1/2 tsp chili powder
1/2 tsp tabasco sauce
1 cup finely chopped, cooked chicken
2 eggs
1/2 cup hot water
1 can green chillies well drained and chopped (125ml can)
Salsa
Shredded cheddar
chopped green onion
Large tortilla chips
Preheat oven to 325F
In mixing bowl, beat cream cheese, boullion, chili powder and tabasco sauce until smooth.
Add eggs and water, mix well.
Stir in chicken and chillies. Pour into 9 inch spring form pan, and bake for 30 minutes or until set.
Cool 15 minutes, run knife around edges and remove pan ring.
Top with salsa cheddar and green onion.
Serve warm or at room temperature with tortilla chips.
2 tsp chicken boullion
1 1/2 tsp chili powder
1/2 tsp tabasco sauce
1 cup finely chopped, cooked chicken
2 eggs
1/2 cup hot water
1 can green chillies well drained and chopped (125ml can)
Salsa
Shredded cheddar
chopped green onion
Large tortilla chips
Preheat oven to 325F
In mixing bowl, beat cream cheese, boullion, chili powder and tabasco sauce until smooth.
Add eggs and water, mix well.
Stir in chicken and chillies. Pour into 9 inch spring form pan, and bake for 30 minutes or until set.
Cool 15 minutes, run knife around edges and remove pan ring.
Top with salsa cheddar and green onion.
Serve warm or at room temperature with tortilla chips.
Chicken Enchiladas - Ryan's Favourite (Suzanne)
2 boneless skinless chicken breasts
1 (8 oz) block light cream cheese
orange bell pepper- diced
onion - diced
1 can black beans - drained and rinsed
1 cup corn
1 can green chiles
1 cup salsa
grated cheddar
Flour tortillas
Preheat oven to 350 F
Place cream cheese in large bowl.
Cook chicken breasts and cut into very small pieces. Lightly saute onion and pepper.
Pour warm chicken, onion and pepper into cream cheese. Stir to soften cream cheese, add beans, corn, chiles and salsa. Stir to combine. Spread a small amount of cheese on tortilla and add 1 tbsp of chicken mixture down the center roll and place seam side down in baking dish. Repeat until mixture is done or you run out of tortillas! Sprinkle tops with a little bit of cheese and salsa and bake covered for 25-30 minutes.
1 (8 oz) block light cream cheese
orange bell pepper- diced
onion - diced
1 can black beans - drained and rinsed
1 cup corn
1 can green chiles
1 cup salsa
grated cheddar
Flour tortillas
Preheat oven to 350 F
Place cream cheese in large bowl.
Cook chicken breasts and cut into very small pieces. Lightly saute onion and pepper.
Pour warm chicken, onion and pepper into cream cheese. Stir to soften cream cheese, add beans, corn, chiles and salsa. Stir to combine. Spread a small amount of cheese on tortilla and add 1 tbsp of chicken mixture down the center roll and place seam side down in baking dish. Repeat until mixture is done or you run out of tortillas! Sprinkle tops with a little bit of cheese and salsa and bake covered for 25-30 minutes.
Roasted Sweet Potato (Suzanne)
2-3 sweet potatoes
grainy dijon mustard
olive oil
Wash and peel sweet potato. Cube or slice into wedges. Place in large bowl pour olive oil over and toss to coat. Add a few tsp of dijon and toss to coat. Pour on parchment lined baking sheet and bake at 400 F. until done.
grainy dijon mustard
olive oil
Wash and peel sweet potato. Cube or slice into wedges. Place in large bowl pour olive oil over and toss to coat. Add a few tsp of dijon and toss to coat. Pour on parchment lined baking sheet and bake at 400 F. until done.
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