Fish Tacos (Elsie)

1 lb. flakey white fish fillets, such as haddock,halibut or cod
1 lime, zested and juiced
1/2 tsp pimenton(  it's a type of paprika) I use 1 tbsp of taco seasoning
2 cloves garlic, mashed
1/4 cup canola oil
sea salt

Cut fish into strips. Combine the fish with remaining ingredients in a medium bowl. Cover and refrigerate for up to a day.
When ready to cook place fish parchment paper lined baking sheet. Bake in 350 oven for 8-10 minutes.
Wrap tortillas in foil and place in oven with the fish to heat through.

To serve put fish on tortillas, top with a couple of avocado slices and savoy cabbage slaw.Wrap up tortilla and enjoy.

Cabbage Slaw (Elsie)

1/2 head savoy or napa cabbage ,shredded
3 scallions, sliced thinly, can substitute shallots or green onions
1 jalapeño, minced
 Dressing,
1/4 cup white vinegar
1/4 cup canola oil
2 Tbsp honey
Salt to taste

This is really good. It makes a great topping for fish tacos as well.

Cinnamon Twists with Cardamom- Honey Dipping Sauce ( Elsie)

I tried this recipe today. It 's excellent and easy to make.

1 Tbsp ground cinnamon
1 Tbsp sesame seeds
1/2 tsp cardamom
2 Tbsp brown sugar
1 (9"x10") sheet frozen puff pastry, thawed
1 egg beaten

Sauce
1/2 cup honey
1/4 cup lemon juice
1/3 cup powdered sugar
1/2 tsp ground cinnamon
1/2 tsp ground cardamom

Directions for twists
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
In a shallow bowl, mix together cinnamon,sesame seeds,cardamom,and brown sugar.
Cut sheet of puff pastry into quarters and then cut each quarter into 5 equal slices ( 1" x 4"each)
Twist 2 pieces of dough together to form a rope shape. Brush top of dough with beaten egg white and put into cinnamon mixture. Place on prepared baking sheet.
Makes 10 twists. Bake 12-14 minutes until puffed and golden. Cool on a wire rack.

Sauce
in a small bowl whisk together honey, lemon juice,sugar, cinnamon and cardamom until smooth.
Pour into a small dipping bowl to serve.

I didn't have cardamom so I omitted it and the twists were excellent. I also did not make the dipping sauce but next time I will.
* I did try the sauce and it was delicious. I only made 1/2 the recipe and it was plenty.
I ate one as soon as it was cool enough to handle. I could have eaten them all!

Primavera Pesto Pasta (Dorothy)

300 g. uncooked fettuccine noodles
1 cup fresh asparagus, cut diagonally into 1' lengths
1/2 cup frozen peas, thawed and drained
2 green onions, sliced
1/2 cup (1/2 of 250 g. tub) herb & garlic cream cheese
1/2 cup vegetable (or chicken) broth
1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
2 Tbsp. chopped fresh basil

Cook pasta as directed, adding asparagus to the boiling water for the last minute.  Meanwhile heat large skillet on medium heat.  Add cream cheese, broth and dressing, cook until sauce just begins to thicken, stiring constantly.  Stir in peas and onions, cook 2 min. stiring occasionally.  Drain pasta mixture and add to sauce mixture in skillet.  Cook 1 min. or until heated through.  Top with basil.

Sesame Noodles (Dorothy)

300 g. uncooked spaghetti (I use rice noodles)
1 cup snow peas, cut in half
1 red pepper, cut in thin strips
1 cup matchstick carrots
3 green onions
2 Tbsp. smooth peanut butter
1/4 cup Kraft Asian Sesame dressing
1 Tbsp. soy sauce
2 Tbsp. chopped peanuts

Cook spaghetti or rice noodles as directed on package adding snow peas to boiling water in the last 30 seconds.  Reserving 1/4 cup cooking water, drain noodles & peas. Mix peanut butter, Asian dressing and soy sauce.  Gradually stir in reserved water.  Place noodles and vegetables in large bowl.  Add peanut butter mixture and toss to coat.  Top with chopped peanuts.

Sex in a Pan (Dorothy)

1 cup flour
1/2 cup butter (soft)
1/2 cup chopped pecans
8 oz. cream cheese
1 cup icing sugar
1 large cool whip
2 pkgs (4 portion) instant chocolate pudding
3 cups milk
extra chopped pecans

Mix flour, butter and 1/2 cup chopped pecans; press firmly into a 9x13 pan.  Bake at 350 for 15 min. Cool. Beat cream cheese & sugar together.  Fold in 1/2 container of cool whip.  Spread over crust.  Beat chocolate pudding with milk until thick.  Spread over cream cheese mixture.  Top with remaining cool whip and sprinkle with chopped pecans.  Chill several hours or overnight.

Winter Fruit Salad with Lemon Poppyseed Dressing (Sandra)

dressing:
1/2 c white sugar
1/2 c lemon juice
2 tsp diced onion
1 tsp dijon mustard
1/2 tsp salt
2/3 c veg oil
1 Tbsp poppyseeds

salad:
1 head romaine
4oz grated swiss cheese
1 c cashews
1/2 c dried cranberries
1 apple, diced
1 pear, diced

White Chocolate & Lime Cheesecake Bars (Sandra)

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.