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Cooking: Recipes

Contents

Appetizer

Beverage

Bread

Dessert

Main Dish

Salad

Sauces & Condiments

Seasonal

Side Dish

Snack

Soup

Appetizer

Artichoke Dip

Category: Appetizer
Working Time: 10 min
Cooking Time: 15 min
Servings: 12
Source: Alison Perrin from Amanda Dec. 2000
Notes:
Combo of ½ mayo ½ yogurt has been used successfully.

Ingredients:

1 can artichoke hearts
½ cup parmesan cheese
1 cup mayonnaise or yogurt or sour cream (or combo of all 3)
1-4 garlic cloves, minced
bit of lemon juice

Directions:

Drain and chop artichoke hearts. Mix all ingredients in a low casserole. Bake at 350° for 10-15 minutes until top is toasted/brown. Serve with triscuits or nachos

Cheese Pennies

Category: Appetizer
Working Time:
Cooking Time: 15 min
Servings:
Source: Joan Perrin
Notes:

Ingredients:

2 cups (½ lb) grated cheese
1 cup margarine
2 cups flour
2 cups Rice Krispies
cayenne pepper

Directions:

Cream cheese and margarine. Add flour, Rice Krispies and cayenne. Rolls in balls & flatten on baking sheet. Bake at 350° for 15 minutes.

Fried Clams

Category: Appetizer
Working Time:
Cooking Time:
Servings:
Source: Alice Pugsley
Notes:

Ingredients:

Blend or cream
Flour
Pancake mix

Directions:

Drain clams. Dip clams in blend or cream. Drain. Dip in equal parts flour & pancake mix. Cook in hot fat (about 2 min).

Garlic Spareribs or Chicken Wings

Category: Appetizer
Working Time:
Cooking Time: 20 min
Servings:
Source:
Notes:

Ingredients:

1 cup water
½ cup brown suger
¼ cup vinegar
¼ cup molasses
½ cup honey
Salt & pepper
Garlic salt
4 tbsp soya sauce

Directions:

Combine & boil for 15-20 minutes before adding to ribs or wings. Precook ribs or wings in oven for 20 minutes.

Sesame Chicken With Honey Dip

Category: Appetizer
Working Time:
Cooking Time: 12 min
Servings: 6
Source: Lezlie Real
Notes:

Ingredients:

Chicken

½ cup real mayonnaise
1 tsp dry mustard
1 tsp instant minced onion
½ cup fine dry bread crumbs
¼ cup sesame seeds
2 cups cubed cooked chicken

Dip

1 cup real mayonnaise
2 tbsp honey
soya sauce

Directions:

Chicken

Mix mayo, mustard & onion, set aside. Mix crumbs & sesame seeds. Coat chicken with mayo mixture, then roll in crumb mixture. Place on baking sheet. Bake at 425° for 12 minutes or until lightly browned. (Cook longer if made in advance and still cold from fridge). Serve hot with dip.

Dip

Mix mayo and honey. Add soya sauce to taste.

Stuffed Mushroom Caps

Category: Appetizer
Working Time:
Cooking Time:
Servings:
Source: Debra Martyn, Montreal PQ
Notes:

Ingredients:

½ lb mushroom caps
1 small pkg cream cheese
2 tbsp anchovy paste
1 tbsp lemon juice
chopped shallots
chopped mushroom stems

Directions:

Fill mushroom caps and broil until light brown, careful not to burn.

Beverage

Merry Berry Punch

Category: Beverage
Working Time:
Cooking Time: none
Servings: 14 for punch for 1 hour
Source: Ocean Spray
Notes:

Ingredients:

40 oz cranberry cocktail
20 oz (2 ½ cups) orange juice
20 oz (2 ½ cups) pineapple juice
orange and lemon slices
ginger ale
20 oz gin or vodka

Directions:

Pour ingredients over ice in punch bowl and decorate with orange and lemon slices.

Bread

Banana Bread

Category: Bread
Working Time:
Cooking Time: 1 hour
Servings:
Source: Merrianne Holm, Saskatoon SK
Notes:

Ingredients:

1 cup sugar
½ cup butter
2 eggs
½ tsp soda
3 tbsp milk
2 cups flour
3 bananas (1 1/3 cup)

Directions:

Bake at 350° for 1 hour or more.

Biscuits

Category: Bread
Working Time:
Cooking Time:
Servings:
Source: Kay Jewers
Notes:

Ingredients:

3 cups flour
2 level tbsp or 6 level tsp Single Acting baking powder (Magic)
¾ cup Crisco
¾ tsp salt
2 tbsp sugar
1 egg, beaten
Enough milk to make dough right: ¾ cup+

Directions:

Mix egg and milk. Mix dry ingredients. Cut in Crisco. Add moist ingredients to dry with fork. Bake in 450° for 10 minutes; reduce to 400°.

Bob's Pancakes

Category: Bread
Working Time:
Cooking Time:
Servings: 2
Source: Bob Perrin
Notes:

Ingredients:

1 cup flour
2 tbsp white sugar
1 tbsp single acting (Magic) baking powder
½ tsp salt
1 + cup milk
1 egg
2 tbsp cooking oil

Directions:

Measure dry ingredients into sifter. Beat milk, eggs & oil in mixing bowl. Sift flour mixture into liquid, mix and let set for 15 minutes to activate baking powder. Cook on medium hot (350 F) griddle.

Bran Pancakes

Category: Bread
Working Time:
Cooking Time:
Servings:
Source: Chef, Saskatoon Club - A Matter of Fat Launch, Feb 1995
Notes:

Ingredients:

1 Cup flour
½ cup bran
2 tsp white sugar
½ tsp baking soda
1 ½ tsp baking powder
2 eggs
1 ½ cups buttermilk

Directions:

Chocolate Chip Loaf

Category: Bread
Working Time:
Cooking Time:
Servings:
Source: Kathy Simpson
Notes:

Ingredients:

½ cup butter or margarine
1 cup sugar
2 eggs
¼ cup orange juice
¾ cup milk
2 cups flour
½ tsp soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla
½ cup chocolate chips
½ cup nuts
½ cup cherries

Directions:

Bake in paper-lined loaf pan at 350° for 1 hour and 10 minutes.

Cinnamon Loaf

Category: Bread
Working Time:
Cooking Time:
Servings:
Source: Ian Hayman, Tatamagouche NS
Notes:

Ingredients:

1 cup sugar
¼ cup butter
2 eggs
1 cup milk + 2 tbsp vinegar (or 1 cup sour milk)
2 cup flour, not sifted
½ tsp soda
1 tsp baking powder
½ tsp salt

Cinnamon Mixture

3 tbsp brown sugar
1 tbsp cinnamon

Directions:

Mix well. Put one half the batter in greased and floured loaf pan. Sprinkle over this 2/3 of cinnamon mixture. Then add rest of batter. Put rest of cinnamon on top.

Doughnuts

Category: Bread
Working Time:
Cooking Time:
Servings:
Source: Jean MacEachern
Notes:

Ingredients:

1 ½ cup sugar
2 eggs
2 tbsp melted butter (melt before measuring)
1 cup milk
1 tsp lemon extract
1 tsp vanilla extract
4 cup flour
1 tsp soda
2 tsp cream of tartar
½ tsp ginger
1 tsp salt
½ tsp cinnamon
¼ tsp nutmeg

Directions:

Beat sugar and eggs. Add rest of ingredients. Do not over mix! Refrigerate dough for ½ hour. Remove only enough to roll & fry. Roll 3/8" thick onto floured board using floured rolling pin. Cut out with floured doughnut cutter. Be sure to flour the cutter each time. Let stand, uncovered 10 to 15 minutes. Heat 2-2 ½ lbs lard, stove heat medium+ (about 375°). If fat is too cool, doughnuts will absorb it before they brown. If it is too hot, they will brown before they cook through. Lift doughnuts with spatula. Fry about 2 minutes or until golden brown on one side. Turn with a fork through the hole and fry second side. Drain on paper towels.

New Glasgow Rolls

Category: Bread
Working Time:
Cooking Time: 10-15 min
Servings: 6 dozen
Source: New Glasgow PEI
Notes:

Ingredients:

3 tbsp yeast
1 cup white sugar
1 cup oil
2 ½ tsp salt
6 eggs
15 cups flour
5 cups warm water (1 cup to soak yeast)

Directions:

Put yeast in 3 tsp sugar and warm water. Let stand 10 minutes. Mix warm water, oil, sugar and salt. Add softened yeast. Add eggs. Add 9 cups of flour, beat. Add 6 cups of flour, mix. Knead for 10 minutes. Let rise in greased bowl 1 ½ - 2 hours. Punch down once, pull sides in. Shape rolls. Let rise 45 minutes. Bake at 425-450° for 10-15 minutes.

Peanut Butter Bread

Category: Bread
Working Time:
Cooking Time: 1 hour
Servings:
Source: Debra Martyn, Montreal PQ
Notes:

Ingredients:

1 ¾ cup flour
1/3 cup sugar
1 tbsp baking powder
1 tsp salt
1 cup peanut butter
2 eggs, beaten
1 ¼ cup milk

Directions:

Mix together dry ingredients. Add peanut butter, mix with fork until crumbly. Add milk and eggs to other ingredients and stir just enough to mix. Pour into greased 5x7 pan. Bake at 350° for 1 hour.

The Scones of Scotland

Category: Bread
Working Time:
Cooking Time: 15 min
Servings: 12-16 depending on size
Source: Marg Forbes, NS
Notes: Joan often uses frozen cranberries, chopped in food processor (all
cranberries must be chopped)

Ingredients:

2 cups unsifted all-purpose flour
½ cup sugar (less if you prefer)
2 tsp cream of tartar
1 tsp baking powder
¾ tsp salt
½ cup cold shortening
½ cup raisins, currants, cranberries or other fruit
2 eggs, slightly beaten
¼ cup milk

Directions:

Preheat over to 400°. Sift dry ingredients together. Blend in shortening with pastry blender until mixture resembles bread crumbs. Add combined milk and eggs. Mix minimaly with fork. Add fruit and quickly mix. Turn out on a floured board. Do not handle too much. Flatten with hand or rolling pin into circles about ½" or more thick. Cut into triangles (or circles) & put on a greased & floured baking sheet. Bake in hot oven 400° for 15 minutes or until golden brown. Serve warm or cold, with butter.

Dessert

Aggression Cookies

Category: Dessert
Working Time:
Cooking Time:
Servings: 14 dozen cookies
Source: Sandi Robinson
Notes:

Ingredients:

3 cups firmly packed brown sugar
3 cups (1 ½ lb) butter or margarine (or half & half)
6 cups oatmeal
1 tbsp baking soda
3 cups sifted flour

Directions:

Place all ingredients in a large mixing bowl in order given and mash, knead and squeeze until the ingredients are thoroughly mixed. Form into small balls and place on ungreased baking sheets. Butter the bottom of a small glass, dip in sugar, then mash the balls flat. Bake in 350° oven for 10 min. Allow the cookies to cool for a few minutes on the baking sheets in order to firm up, then remove to cool and crisp. Makes about 14 dozen and gets rid of your aggression.

Alice's Cookies

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Ina Hayman
Notes:

Ingredients:

¼ cup white sugar
½ cup butter
1 egg yolk
1 ¼ cup flour
salt

Topping

egg white
coconut
jelly

Directions:

Mix altogether in a little milk. Shape into balls. Dip in slightly beaten egg white. Roll in coconut. Cook until brown. Put jelly on top.

Baked Custards

Category: Dessert
Working Time:
Cooking Time: 40 min
Servings: 6
Source: "New Canadian Basics"
Notes:

Ingredients:

2 cups homo milk
3 eggs
1/3 cup sugar
Pinch salt
1tsp vanilla
nutmeg

Directions:

Heat milk just until hot (don't boil; if skin forms, strain through sieve). In bowl, whisk together eggs, sugar and salt just until combined. Slowly add hot milk, stirring with whisk (for smooth texture, don't whisk until frothy). Stir in vanilla. Place six ¾-cup custard cups or ramekins in large baking pan. Pour custard mixture into cups. Sprinkle lightly with nutmeg. Pour hot water into pan to come halfway up sides of cups. Bake in 350°F oven for 40 min or just until knife inserted in custard comes out clean. Remove cups from water. Serve warm or chilled.

Black Forest Dessert

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source:
Notes:
Joan can't find the recipe and doesn't remember if sometimes sprinkled
cake with 2 oz of Kirsch liquer

Ingredients:

1 Busy Day Cake (see recipe)
1 Chocolate Pudding (see recipe)
1 can cherry pie filling
1 250 box whipping cream, whipped
Toasted sliced almonds

Directions:

Make in manner of Trifle. To assemble: In low bowl put 1 to 3 layers. For each layer: cut cake in bite sized pieces, drop spoonfulls of chocolate pudding, drop canned cherry pie filling where pudding missed. Do two more layers of above. Cover with whipped cream. Garnish with chopped toasted almonds.

Toast Nuts

Spread nuts in metal pan (least valuable pan) and bake in regular oven until they are aromatic. For microwave, cook at high until aromatic, use plastic dish as they get very hot and will break a glass dish. Check every minute or so; shake so they do not burn. Total time is likely 5 minutes.

Brown Sugar Cheesecake with Bourbon Butterscotch Sauce

Category: Dessert
Working Time:
Cooking Time:
Servings: 12
Source: Orleans Oyster Bar, Regina, SK
Notes:

Ingredients:

Crust

1/3 cup pecans
16 thin chocolate wafer cookies
4 graham crackers (5 by 2 ½-inch)
1/3 cup packed dark brown sugar
¾ stick (6 tbsp) unsalted butter, softened
¼ tsp salt

Filling

3 8-oz packages cream cheese, softened
4 large eggs
3 tbsp bourbon
1 tsp vanilla
1 cup packed dark brown sugar

Topping

1 16-oz container sour cream
2 tbsp packed dark brown sugar
1 tsp vanilla
ACCOMPANIMENT (bourbon butterscotch sauce)
1 ½ cups sugar
½ cup water
½ cup bourbon
¾ stick (6 tbsp) unsalted butter

Directions:

Crust

Preheat oven to 350°. In a baking pan toast pecans in one layer in middle of oven until golden, about 10 min, and cool. In a food processor finely grind pecans, wafers, and grahan crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 ½-inch springform pan and press evenly onto bottom and 1 ½ inches up side.

Filling

In a bowl with an electric mixer beat cream cheese until fluffy and add eggs one at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in middle of oven 35 min. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 min. (Center of cake will set as it cools).

Topping

In a bowl stir together sour cream, brown sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 min and cool completely in springform pan on rack. Cill cake, covered, at least 8 hours and up to 4 days. Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temp 30 min. Serve cake with sauce.

Sauce

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will boil and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Butterscotch bourbon sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving. Makes about 1 ¾ cups.

Busy Day Cake

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Sandi Robinson
Notes:
This was Richard's birthday cake for years.
If recipe is doubled use 1/3 cup cocoa.

Ingredients:

1 ½ cup all purpose flour
1 cup white sugar
1 tsp baking powder
1 tsp soda
3 tbsp cocoa
¼ tsp salt
1 tsp vanilla
1 tbsp vinegar
5 tbsp salad oil (¼ cup oil plus 1 tbsp)
1 cup warm water

Directions:

This can be made in the pan it is baked in. (Because of square corners, it's easier to mix by making it in a bowl and turn it into a pan). Stir dry ingredients in pan. Make 3 holes and mix vanilla, vinegar, oil and add to dry mixture. Pour warm water and stir well; it is a runny mixture. Bake 30-35 minutes in same pan. Makes one 8" or 9" cake.

Cherry Surprises

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Aunt Katie
Notes:

Ingredients:

½ cup butter (creamed)
1 ½ cup icing sugar
1 tbsp milk
1 tsp vanilla
1 ½ cups coconut

Directions:

Mix together. Form in ball with cherry in centre. Roll in vanilla wafers or whatever.

Chocolate Chip Cookies

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Merrianne Holm
Notes:

Ingredients:

1 ½ cups shortening
1 cup brown sugar
1 cup white sugar
3 eggs (unbeaten)
1 ½ tsp soda in
1 ½ tsp hot water
2 ½ cups flour (half whole wheat)
1 tsp salt
2 tsp vanilla
2 heaping cups oatmeal
1 ½ - 2 cups chocolate chips

Directions:

Preheat oven to 375°. Beat shortening and sugar. Beat eggs. Add beaten eggs and beat again. Add flour and soda. Add oatmeal. Then add chocolate chips. Bake at 375° for 11 minutes.

Chocolate Cookies

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source:
Notes:

Ingredients:

½ cup shortening
1 cup brown sugar
1 egg
1 1/3 cup flour
2 tsp baking powder
½ cup milk
2 heaping tsp cocoa
½ tsp salt
1 tsp vanilla
1 cup chopped nuts

Directions:

Drop by spoonfuls on greased cookie sheet.

Chocolate Jumbles

Category: Dessert
Working Time:
Cooking Time:
Servings: 30 cookies
Source: Florine Herring, PEI
Notes:

Ingredients:

1/3 cup soft butter
½ cup white sugar
1 egg
1 tsp vanilla
6 cups flour
3 tbsp cocoa
½ tsp salt
¼ tsp baking powder
½ tsp cinnamon
1 cup walnuts, not chopped
1 cup dates cut in large pieces
May substitute marachino cherries, coconut, or chocolate chips for
nuts and dates.

Directions:

Beat butter, sugar, egg & vanilla together until creamy and smooth. Sift dry ingredients together then blend into creamed mixture. Stir in nuts & dates. Drop from a teaspoon on a lightly greased cookie sheet. Bake at 550° for 10-15 min. Cookies will be soft. Cool on a rack.

Chocolate Pudding

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Joan Perrin
Notes:

Ingredients:

½ cup white sugar (twice as much sugar as vanilla pudding)
¼ cup cocoa
2 tbsp cornstarch
¼ tsp salt
2 cups milk
1 egg, beaten
3 tsp margarine
½ tsp almond flavouring

Directions:

Blend together sugar, cocoa, cornstarch and salt. Gradually stir in milk, mixing well. Microwave at high for 5 minutes, stirring every 2 minutes until mixture is smooth and thickened or cook on top of stove stirring so bottom doesn't stick. Stir a small amount of hot pudding into beaten egg. Return egg mixture to hot pudding, mixing well. Microwave at medium high 1 - 3 minutes, stirring after 1 minute until smooth and thickened; or cook on top of stove, stirring. Add butter and almond, stir. Chill in fridge.

Crème Caramel

Category: Dessert
Working Time:
Cooking Time: 40 min
Servings: 6
Source: "New Canadian Basics"
Notes:

Ingredients:

Caramel

1 cup sugar
¼ cup water

Custard

1 cup each milk, whipping cream
4 eggs plus 2 egg yolks
1/3 cup sugar
Pinch salt
1tsp vanilla

Directions:

Caramel

in heavy saucepan or skillet, combine sugar and water. Heat over medium-high heat, stirring often, until sugar has dissolved; continue to cook, without stirring, until mixture turns dark golden brown. Remove from heat and immediately divide among six ¾-cup ramekins or custard cups, swirling to coat bottom of ech with caramel (it will harden quickly). (For easy cleanup of the saucepan, add hot water and bring to boil to dissolve residue.)

Custard

Heat milk and cream just until hot (don't boil; if skin forms, strain through sieve). In bowl, whisk together eggs, sugar and salt just until combined. Slowly add hot milk, stirring with whisk (for smooth texture, don't whisk until frothy). Stir in vanilla. Pour custard mixture into pcaramel-lined cups. Place cups into pan, and pour hot water into pan to come halfway up sides of cups. Bake in 350°F oven for 40 min or just until knife inserted in custard comes out clean. Remove cups from water; let cool, then refridgerate until cold, about 3 hours. To unmould, run knife around edge of each custard and invert onto serving plate. (If any caramel sticks to cups, microwave for a few seconds until melted; pour over custard.)

Delicious White Cake

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Ina Hayman
Notes:

Ingredients:

2 cups cake flour
3 tsp baking powder
¼ tsp salt
½ cup butter
1 cup sifted sugar
3 eggs separated
1 tsp vanilla
½ cup milk

Directions:

Sift flour, baking powder, salt four times. Cream butter. Add ½ cup sugar slowly. Beat egg yolks even, adding remaining sugar. Combine egg and butter mixtures. Add dry and wet ingredients alternately. Fold in egg whites with flavoring and bake at 350° for 35 min.

English Trifle

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Shirley Moase, PEI
Notes:

Ingredients:

1 sponge cake (or Granny's White Cake)
2 oz sherry liqueur
crushed strawberries or whole frozen raspberries barely thawed
sliced, drained canned peaches
sliced drained canned pears
sliced bananas
cooked vanilla pudding
whipped cream, 1 250 box for small trifle or 1, 500 box for large
trifle, whipped
toasted sliced almonds with skins on

Directions:

To assemble trifle: In low bowl put 1 to 3 layers; Each layer has: Cut cake in bite sized pieces, Sprinkle with sherry, Drop spoonfulls of pudding, Drop crushed strawberries or whole raspberries where pudding missed, Add sliced fruit. Do two more layers of above. Cover with whipped cream. Garnish with chopped toasted almonds.

Whipping Cream

Add about 1 tbsp white sugar after cream has started to firm up.

Toast Nuts

Spread nuts in metal pan (least valuable pan) and bake in regular oven until they are aromatic. For microwave, cook at high until aromatic, use plastic dish as they get very hot and will break a glass dish. Check every minute or so; shake so they do not burn. Total time is likely 5 minutes.

Ginger Snaps (thins) Elma

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Ina Hayman
Notes:

Ingredients:

1 cup butter or shortening
1/3 cup sugar
2/3 cup molasses
2 tsp ginger
2 tsp soda
½ tsp salt
3 cups flour

Directions:

Mix together. Shape in rolls. Refridgerate and chill. Slice thin. Bake 8-10 min in 350° oven.

Gingerbread

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Jean MacEachern
Notes:

Ingredients:

½ cup shortening
½ cup sugar
1 egg beaten
2 ½ cups flour
1 ½ tsp soda
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
½ tsp salt
1 cup molasses
1 cup hot water

Directions:

Cream shortening and sugar. Add beaten egg. Measure and sift dry ingredients. Combine molasses and hot water. Add dry ingredients altenately with liquid. Line 9x9 pan with wax paper. Cook at 350° for 30-50 min.

Glazed Blueberry Pie

Category: Dessert
Working Time:
Cooking Time:
Servings: 6 or 7
Source:
Notes:

Ingredients:

1 baked 9" pie shell
8-oz. Pkg plain cream cheese
1/3 cup sugar
1 tsp grated lemon rind
1/3 cup sugar
1 ½ tbsp cornstarch
½ cup water
3 cups frozen or fresh blueberries
1 tbsp lemon juice
1 tbsp butter
Sweetened whipped cream

Directions:

Bake 9" pie shell. Beat the cheese with 1/3 cup sugar and the lemon rind until fluffy. Spread in baked pie shell. Chill. Mix 1/3 cup sugar and the cornstarch in a small saucepan and add the water and half the blueberries. Stir and bring to a boil. Cook and stir until thick and clear. Remove from heat and add lemon juice and butter. Cool some. Spread 1 ½ cups defrosted and drained or fresh blueberries over the cream-cheese mixture and spoon cooked blueberry glaze over the top. Spread evenly and chill. Top with sweetened whipped cream at serving time.

Grasshopper Pie

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Sandi Robinson
Notes:

Ingredients:

Base

1 ½ cups chocolate wafer crumbs
¼ cup melted butter

Filling

25 large marshmallows (1 250gm bag)
2/3 cup cream (10%)
1 cup heavy cream (35%), whipped (not too stiff)
3-4 tbsp green creme de menthe
3-4 tbsp white creme de cocoa

Directions:

Base

Reserve 2 tbsp of crumbs. Mix remaining cumbs and butter; press evenly on bottom and side of 9" pie plate. Chill while preparing filling.

Filling

Combine marshmallows and light cream and heat until marshmallows have melted. Cool until thickened, stirring occasionally. Fold in liquers and whipped cream. Pour into chilled crust. Sprinkle remaining crumbs over top. Freeze until firm. To prevent separation, freeze rapidly. To loose plate, try hot pad on bottom.

Ice Cream Dessert

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Leslie Morton, Regina SK 1999
Notes:
Can also be made with chocolate ice cream and butterscotch syrup.

Ingredients:

1 cup flour
¼ cup oatmeal
¼ cup brown sugar
½ cup butter
½ cup chopped nuts
2 l vanilla ice cream
250 ml thick chocolate sauce (Not the kind that hardens when you pour
on top)

Directions:

For the base and topping, mix together the butter and dry ingredients, then spread on cookie sheet. Bake at 400° for 10 minutes, stirring twice. Do not overbrown. Layer into a square pan or round cheesecake pan: ½ the crumbs, ½ the ice cream, chocolate syrup, remainder of ice cream, remainder of the crumbs. Freeze until serving time.

Italian Coconut Wedding Cake

Category: Dessert
Working Time:
Cooking Time: 20-25 min
Servings:
Source: Joan Gilligan - it was in a paperback that Bruce was reading
Notes:
In Joan's Oven: need two oven racks - place 1st from bottom and 3rd
from bottom - cooked in 20 minutes at 325°.
To serve as a torte: can make as
torte and do not ice the sides, split 3 layers in ½ and ice each
layer.

Ingredients:

Cake

5 egg whites, stiffly beaten
2 cups white sugar
1 stick (½ cup) butter
½ cup Crisco
5 egg yolks, beaten
1 cup buttermilk
1 tsp vanilla
2 cups flour (aerated before measuring)
1 tsp baking soda
½ tsp salt
1 cup finely hand-chopped pecans
2 cups flaked coconut (one 200g pkg)

Icing

2/3 stick (1/3 cup) butter
8 oz cream cheese
1 box (3 cups) icing (powdered) sugar
¾ tsp almond flavouring (or less - to taste)
¼ tsp salt
More flaked coconut (Need 1 ½ bags flaked coconut)

Directions:

Cake

In clean bowl (preferably steel or glass) with clean beaters, beat egg whites until stiff; set aside. Beat 5 egg yolks; set aside. Cream sugar, butter, Crisco. Add beaten egg yolks to fat/sugar mixture and beat more. Add vanilla to buttermilk; set aside. Mix dry ingredients in sifter and sift flour, baking soda and salt 3 times. Mix the traditional way: add to dry ingredients and buttermilk alternately to fax mixture beginning and ending with flour mixture. Add pecans and coconut to batter. Gently fold egg whites into batter. Divide into 3 round greased and floured pans. Bake at 350° for 20-25 minutes.

Icing

Combine butter and softened cream cheese in mixer. Add remaining ingredients and beat until smooth. Ice cooled layers, sprinkling additional flaked coconut between layers. Ice sides and top of cake, sprinkling with more flaked coconut.

Kool-o-Pops

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source:
Notes:

Ingredients:

1 pkg Kool-Aid - lime
1 30 oz pkg Jello - lemon
1 cup sugar
2 cups boling water
2 cups cold water

Directions:

Boil 2 cups water. Add Jello and Kool-Aid. Stir well. Add sugar and stir well. Add cold water.

Moist Chocolate Oatmeal Cake

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Florine Herring
Notes:

Ingredients:

½ cup oatmeal
1 cup boiling water
½ cup shortening
1 1/3 cup brown sugar
3 eggs
1 tsp vanilla
1 cup flour
6 tbsp cocoa
½ tsp salt
1 tsp soda dissolved in hot water

Directions:

Pour boiling water over the oatmeal and let cool. Cream together shortening, sugar, eggs and vanilla. Sift in dry ingredients. Add oatmeal next. Add soda and water. Beat well and put in 9" pan. Bake at 350° for 45-55 min. Frost with chocolate/mint frosting.

Oatmeal Crisps

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Shirley Moase, PEI
Notes:

Ingredients:

1 cup butter or margarine
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups sifted flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
2 tbsp grated Orange rind
5 cups rolled oats; ½ large flake

Directions:

Make as ice box (refrigerator to us younger folk, right mom?) cookies and chill overnight. Bake at 350° for 8 - 10 minutes.

Overseas Fruit Bars

Category: Dessert
Working Time:
Cooking Time: 12 min
Servings: 40 cookies
Source: Ina Hayman, Tatamagouche NS
Notes: Sent to servicemen overseas in World War II. Violet
MacMillian's recipe. Joan substitutes golden raisins.

Ingredients:

1 cup seeded raisins (chopped)
¼ cup each - chopped candied orange, lemon & citron peel (or glaze mix)
½ cup chopped pecans (originally would have been walnuts)
¼ cup orange juice or syrup from canned fruit
1 cup sugar
½ cup butter
1 egg
1 tsp vanilla
2 ¼ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Directions:

Combine raisins, peel, nuts, orange juice & flavoring. Add to creamed butter, sugar & egg mixture. Mix all ingredients well. Roll out & cut in long bars (4x10), cut in bars after they have been baked. Bake at 350° for 12 minutes.

Peanut Cookies

Category: Dessert
Working Time:
Cooking Time:
Servings: 9 dozen cookies
Source:
Notes:

Ingredients:

1 ½ cup brown sugar
1 cup shortening
2 eggs well beaten
2 cups flour
1 tsp soda
½ tsp baking powder
1 cup corn flakes, rolled
1 cup oatmeal
1 cup salted peanuts (do not remove skins)

Directions:

Drop by teaspoon, flatten to ½" with fork. Bake in ungreased pan. Do not overcook!

Rolled Oatmeal Cookies

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Joan Perrin
Notes:
Warm from the oven these cookies are crunchy but the date
filling makes them soft and mellow on standing. For crisper cookies
sandwich 2 cookies together with chilled filling shortly before
serving.
Can also sandwich with vanilla ice cream

Ingredients:

½ cup butter
½ cup lard
1 ½ cup firmly packed brown sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 cups quick-cooking oatmeal (not instant or large flakes)

Date Filling

2 cups chopped dates
¼ cup brown sugar
1 cup water
¼ cup orange juice

Directions:

Cream butter and lard with brown sugar. Beat in eggs one at a time Stir in vanilla Blend together flour, baking powder, soda and salt; Add gradually to creamed mixture; stir well Mix in oatmeal Chill about one hour Roll dough 1/8" thick on lightly floured surface Cut with 2 ½" round cutter Place an inch apart on lightly greased baking sheet Bake at 350 degrees for 10 - 12 minutes Remove cookies; cool on rack Sandwich cookies together with Date filling

Date Filling

Mix all ingredients in saucepan. Cook over low heat, stirring constantly until thickened (about 10 minutes). Cool. Makes 2 ½ cups.

Scotch Cookies

Category: Dessert
Working Time:
Cooking Time: 20 min
Servings:
Source: Shirley Moase, PEI
Notes:

Ingredients:

1 cup softened butter
½ cup brown sugar
½ tsp salt
1 tsp vanilla
2 cups sifted AP flour

Directions:

Mix by hand. Cream butter with a wooden spoon. Add sugar & vanilla. Cream. Add flour & salt. Work into dough. Use hands when mixture crumbs. Knead lightly very little flour. Roll ½-¾" thick on very little flour. Cut into squares. Bake at 325° for 20 minutes.

Stilton Cheesecake With Rhubarb Compote

Category: Dessert
Working Time: 1 ¼ hr
Cooking Time: 1.5 hr (Start to finish: 9 hr)
Servings: 8 to 10
Source: Michael Noble of Diva at the Met, Vancouver, BC, via epicurious.com
Notes:
Cheesecake and compote can be chilled up to 2 days before caramelizing
top of cheesecake and serving.

Ingredients:

Shortbread Crust

1 ¼ cups all-purpose flour
¼ cup sugar
7 tablespoons unsalted butter, cut into ½-inch cubes and softened

Filling

½ lb Stilton, rind discarded and cheese crumbled (1 cup)
3 (8-oz) packages cream cheese, softened
1 cup sugar
1/3 cup all-purpose flour
3 large eggs
1 (8-oz) container sour cream
2 teaspoons vanilla

Rhubarb Compote

½ cup Port
½ cup sugar
24 pink peppercorns, coarsely crushed
2 lb trimmed rhubarb, cut into ½-inch cubes (6 cups)
3 tbsp sugar for optional caramel topping

Directions:

Make shortbread crust: Preheat oven to 350°F. Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack. Reduce temperature to 300°F. Make filling: Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan. Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1? hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate. Make compote while cake is cooling: Boil Port, ½ cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about ½ cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours. Make optional caramel topping: Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.

Strawberry Tart

Category: Dessert
Working Time:
Cooking Time: 20 min
Servings:
Source: Merrianne Holm, Saskatoon SK
Notes:

Ingredients:

½ 17 oz (or whole 14 oz) frozen puff pastry
1 large egg, beaten
3 1oz squares semi-sweet chocolate, melted
1 cup whipping cream
1 pkg instant vanilla pudding
1 ¼ cups milk
½ tsp almond extract
2 pints strawberries (or blueberries)
¼ cup chopped almonds
2 tbsp apr. preserves, melted (may be omitted)

Directions:

Thaw pastry as label directs. Preheat oven to 375°. Roll pastry to make 14" square or round. Put on cookie sheet. Brush with beaten egg 2" in from edge. Fold over 1" to form lip (ie. egg only goes where folded over). Prick inside lip heavily to prevent puffing. Bake shell 20 minutes - prick if centre begins to puff. Cool on wire rack. Brush melted chocolate on inside of shell. Cool. Prepare pudding and milk. Whip cream & fold in prepared pudding. Spread over chocolate. Arrange fruit on pudding. Sprinkle with almonds and brush with melted preserves.

Vanilla Pudding

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source:
Notes: the English would call this custard

Ingredients:

¼ cup white sugar
2 tbsp cornstarch
¼ tsp salt
2 cups milk
1 egg, beaten
3 tsp margarine or butter
½ tsp vanilla

Directions:

Blend together sugar, cornstarch and salt. Gradually stir in milk, mixing well. Microwave at high for 5 minutes, stirring every 2 minutes until mixture is smooth and thickened or cook on top of stove stirring so bottom doesn't stick. Stir a small amount of hot pudding into beaten egg. Return egg mixture to hot pudding, mixing well. Microwave at medium high 1 - 3 minutes, stirring after 1 minute until smooth and thickened or cook on top of stove, stirring. Add butter and vanilla, stir. Chill in fridge.

Washington Pie

Category: Dessert
Working Time:
Cooking Time:
Servings:
Source: Ina Hayman
Notes:

Ingredients:

1 cup sugar
¼ cup shortening or butter (very skimpy)
1 egg
1 cup milk
salt
3 tsp baking powder
2 cups flour
flavoring

Directions:

Bake cupcakes at 350° for 20 min.

White Cake

Category: Dessert
Working Time:
Cooking Time: 45 min
Servings:
Source: Ina Hayman, Tatamagouche NS
Notes:

Ingredients:

2 cups all purpose flour
1 ½ cups white sugar
2 eggs
1 tsp lemon flavouring
3 tsp baking powder
½ cup shortening
1 cup milk
½ tsp salt

Directions:

Put in bowl. Beat hard for two minutes. Add 2 eggs. Beat 2 minutes more. Put in 9" X 9" pan lined with greased waxed paper. Bake at 350° for 45 minutes.

Main Dish

Cajun Blackened Steak

Category: Main Dish
Working Time: 10 min
Cooking Time: 6-8 min
Servings: 6
Source: The New Look of Beef by Kathleen Crowley
Notes:

Ingredients:

Cajun Spice Mix

¼ cup paprika
2 tbsp salt
1 tbsp cayenne pepper
1 tbsp dried minced onion
1 tbsp garlic powder
1 tsp fennel seed (anise)
1 tsp ground cumin
½ tsp dried thyme
½ tsp ground coriander
½ tsp dried marjoram

Meat

4 6-oz strip loin or rib-eye steaks
2 tbsp margarine or butter, melted

Directions:

Have a good exhaust fan on when you make this indoors. There is a lot of smoke. Serve on a platter with okra and Spanish Rice.

Cajun Spice Mix

Blend together all seasonings, using a mortar and pestle is possible, mixing thoroughly. (There will be extra seasoning mix. Store in and airtight container for future use).

Meat

Heat a cast iron skillet (using no oil) over very high heat until it is beyond the smoking stage and bottom of skillet begins to turn white, about 10 minutes. Generously coat all sides of steak with seasoning mix. Place steaks in hot skillet and top each one with about 1 tsp of melted margarine. Cook until underside turns black, about 3 to 4 minutes. Turn steaks and continue to cook for another 3 to 4 minutes. Remove from heat. Steaks may be cut into ½-inch slices.

Cajun Burger

Category: Main Dish
Working Time:
Cooking Time:
Servings: 4
Source:
Notes:

Ingredients:

1 lb lean ground beef
½ green pepper, minced
2 garlic cloves, minced
1 tsp cumin
1 tsp oregano
½ tsp thyme
½ tsp lemon rind, grated
½ tsp hot pepper sauce
¼ tsp salt
4 Kaiser buns
Leaf lettuce

Bayou Sauce

½ cup mayonnaise
1 tsp tomato chili sauce
½ tsp hot pepper sauce

Directions:

Combine meat and spices into hamburger patties. Barbeque or broil patties. Spread bayou sauce on buns.

Chicken Casserole

Category: Main Dish
Working Time:
Cooking Time:
Servings:
Source: Jean Ritchie & Jean MacEachern & Ina Hayman, Tatamagouche NS
Notes:

Ingredients:

¾ cup chopped celery
1 onion
½ green pepper
1 cup mushrooms, drained
½ cup orange juice
2 cups cooked chicken or turkey, cubed
1 10oz can mushroom soup
1 can Chinese noodles

Directions:

Mix all ingredients except noodles. Add ½ can Chinese noodles - don't break up. Bake 1 hour at 375°. Take out and put the rest of the noodles on top. Put back in oven and bake for a few minutes until crisp.

Chicken Divan Casserole

Category: Main Dish
Working Time:
Cooking Time: 45-60 min
Servings: 4
Source:
Notes:

Ingredients:

4 lbs chicken
broccoli spears
Bread crumbs rolled in melted butter

Sauce

1 can cream of chicken soup
1 cup milk
½ tsp lemon juice
¼ tsp Worcestershire sauce or Tabasco sauce
1 cup grated cheddar cheese
2 tbsp sherry

Directions:

Cut chicken into large bite sized pieces and cook. Place cooked chicken into greased skillet type casserole dish (about 11x11). Over the layer of chicken place a layer of broccoli spears. (If fresh, partly cook, if frozen, use as is). A layer of cooked rice may be put over chicken beforehand. Blend sauce ingredients well and pour over chicken and broccoli. Top with bread crumbs and bake uncovered at 350° for 45-60 minutes or until sauce bubbles and crumbs are nicely browned.

Chicken Under a Brick

Category: Main Dish
Working Time: 45
Cooking Time:
Servings: 4
Source: Mark Bittman, "How to Cook Everything"
Notes: aka Pollo al Mattone

Ingredients:

1 3-4 lb chicken, trimmed, rinsed & dried
1 tbsp minced fresh rosemary or 1 tsp dried rosemary, plus 2 sprigs
fresh rosemary (optional)
2 tsp salt
1 tbsp coarsely chopped garlic
2 tbsp extra-virgin olive oil
1 lemon, quartered

Directions:

Remove backbone and split the chicken. Mix together the rosemary leaves, salt, garlic, and 1 tbsp of the olive oil and rub this all over the chicken. Tuck some of it under the skin as well. Allow to marinate, if time permits, for up to a day, refrigerated. Preheat oven to 450°F. Preheat a large ovenproof skillet over medium-high heat for about 3 min. Press the rosemary sprigs (if using) into skin of chicken. Put remaining olive oil in pan and wait a minute for it to heat up. Place chicken in pan, skin side down, along with any pieces of rosemany and garlic. Wight the chicken with another skillet or a flat pot cover and a couple of bricks or rocks. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface. Cook over medium-high to high heat for 10 min; transfer, still weighted, to the oven. Roast for 15 min more. Take the chicken from the oven and remove the weight; turn the chickenover (it will now be skin side up) and roast 10 min more. Done when thickest part of thigh is at 160-165 °F. Serve hot or at room temperature with lemon wedges.

Chinese Steak Salad

Category: Main Dish
Working Time:
Cooking Time:
Servings: 4-6
Source:
Notes:

Ingredients:

1 pkg (3 oz/85 g) Oriental instant noodles (beef flavour), broken up
¼ cup pineapple juice
3 tbsp steak sauce
¼ cup soy sauce
¼ cup sesame oil
2 tbsp white vinegar
2 tsp sugar
1 ½ tsp grated fresh ginger root
1 lb inside round steak (or sirloin)
1 small head chinese cabbage (napa or suey choy), thinly sliced
1 red pepper, chopped
1 pkg (100 g) slivered almonds, toasted
¼ cup sesame seeds, toasted

Directions:

Prepare marinade by combining powdered seasonings packet from noodle package plus next 7 ingredients. Trim steak of any external fat and place in non-metal dish. Pour marinade over steak, cover and marinate in refridgerator for 2-4 hours or overnight. Reserve marinade to make salad dressing. Broil or grill steak until medium rare (about 5 min per side). Meanwhile bring marinade/dressing to a boil and simmer for 5 minutes. Toss cabbage, pepper, noodles (crunchy, not cooked), nuts and seeds with hot dressing. Slice steak thinly and fan strips out over surface of salad. Serve with crusty rolls.

Fire Steak

Category: Main Dish
Working Time: 10 min
Cooking Time: 10-15 min
Servings: 4
Source: Beef Information Centre
Notes:

Ingredients:

1 lb sirloin, strip loin or rib eye steak (¾-1 inch thick)
½ cup hot or mild salsa sauce
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp cumin or oregano
1 tsp black pepper
4 tsp salsa (optional)
4 tsp light sour cream (optional)

Directions:

Cut steak into 4 equal portions. Make a "pocket" in each by slitting one end open with a knife. Combine salsa, onion and garlic and spoon into pockets; skewer shut. Season steak with cumin and black pepper; barbeque or broil for 5-8 minutes per side. May be garnished with extra salsa and sour cream.

Hamburg & Rice

Category: Main Dish
Working Time:
Cooking Time: 40 min
Servings:
Source: Ina Hayman, Tatamagouche NS
Notes:

Ingredients:

1 ½ cups uncooked minute rice
1 28oz can tomatoes
4 tbsp brown sugar
2 large onions
1 lb hamburger

Directions:

Put rice in buttered casserole dish. Add tomatoes and brown sugar. Fry onions and add. Then fry hamburger, season with salt and pepper and add to other ingredients. Stir. Cook in covered dish at 350° for 40 minutes.

Harvest Vegetable and Steak Fajitas with Avocado

Category: Main Dish
Working Time:
Cooking Time:
Servings: 6
Source: Canadian Living, Sep. 1994
Notes:

Ingredients:

1 lb sirloin steak, cut in thin strips
1 ½ tsp chili powder
¾ tsp salt
¾ tsp pepper
2 tbsp vegetable oil
1 onion, cut in strips
4 cloves garlic, minced
1 tsp ground cumin
pinch hot pepper flakes
1 each sweet red, green and yellow pepper, thinly sliced
1 zucchini, halved lengthwise and sliced
1 tsp Dijon mustard
2 tbsp chopped fresh coriander (optional)
6 10-inch flour tortillas
2 avocados
1/3 cup lime juice

Directions:

In bowl, toss steak with chili powder and ¼ tsp each of the salt and pepper. In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook steak, in 2 batches, stirring, for 2 ½ minutes or until browned. Tranfer to plate; set aside. In same skillet, heat remaining oil; cook onion, half of the garlic. ¼ tsp each of the salt and pepper, cumin and hot pepper flakes for 3 minutes. Add sweet peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return meat to skillet; toss gently, adding mustard, and coriander (if using). Meanwhile, wrap tortillas in foil; heat in 350° oven for 5 minutes or until warmed through. Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper. Spread 2 tbsp of avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture.

Karen's Beef Stroganoff (Finnish Style)

Category: Main Dish
Working Time:
Cooking Time:
Servings: 4
Source:
Notes:

Ingredients:

1 ½ lbs steak (round steak)
2 tbsp flour
4 tbsp butter
½ medium onion
Beef broth
½ cup heavy cream
2 tbsp tomato paste
2 tsp prepared hot mustard
2 dill pickles (Joan omits)

Directions:

Pound meat, cut into bite sized pieces. Brown slowly after flouring. Brown onions in drippings. Use brothto voer pan. Add meat & simmer for long time. Add last four ingredients at last minute. Serve over flat noodles.

Light Liver Stir-Fry

Category: Main Dish
Working Time: 10 min
Cooking Time: 7 min
Servings: 2-3
Source: magazine
Notes:

Ingredients:

½ lb chicken livers or calf's liver
1 onion
1 small apple
1 cup frozen peas
2 tbsp vegetable oil
½-1 tsp curry powder
Salt and freshly ground pepper

Directions:

Slice and measure all ingredients. Heat oil in wok over medium-high heat and add liver and onions. Immediately sprinkle with curry powder. Cook until liver starts to lose its red colour. Add apples and peas, along with good sprinkling of salt and pepper. Continue cooking until peas are heated through (about 3 min). Serve immediately with steamed rice.

Navarin (Lamb Stew)

Category: Main Dish
Working Time:
Cooking Time: 2 ½ hours
Servings: 4-6
Source: magazine
Notes: French dish, traditionally done with mutton. For mutton
increase the cooking time of the first stage by at least 20 min.

Ingredients:

1 ½ lbs lean lamb shoulder, cut into cubes
2 tbsp butter or margarine
2 garlic cloves
¼ tsp sugar
2 tbsp flour
1 10-oz can consomme
1 can water
½ cup red wine
1 bay leaf
2 sprigs fresh or 1/8 tsp dried rosemary
pinch thyme
8 baby carrots, scraped
12 small new potatoes, scraped
2 cups freshly shelled peas

Directions:

In heaby saucepan, heat butter and add garlic cloves, cut in half. Add meat and brown on all sides. Remove garlic, add sugar and stir meat around for 3 minutes. Pour off fat, sprinkle meat with flour and cook until brown, stirring constantly. Stir in consomme, water and wine, add herbs and carrots and heat. Transfer to a 2-quart casserole dish and cook in preheated 325° oven for 1 hour. Add potatoes and cook for another hour. Add peas and cook for 15 more minutes.

Patio Lamb Riblets

Category: Main Dish
Working Time:
Cooking Time:
Servings: 4
Source: magazine
Notes:

Ingredients:

2 lbs lamb riblets
½ tsp salt
few grains pepper
½ tsp sweet basil
¾ cup ketcup
¼ tsp curry powder
¼ tsp dry mustard
3 tbsp brown sugar
2 tbsp vinegar
1 medium-sized onion, thinly sliced

Directions:

Cut riblets in serving-size pieces; brown richly on all sides, in lightly greased frying pan; sprinkle with salt, pepper and sweet basil. Cover and simmer for about 45 minutes or until tender; add small amount of water if meat becomes too dry; turn meat several times. Drain excess fat. Combine remaining ingredients to make sauce. Bake sauce & ribs at 350° for 30 minutes or for outdoor barbeque, arrange riblets in foil plates; pour sauce over; place barbeque grill over hot coals; simmer; stirring frequently until tender.

Polynesian Chicken With Peaches

Category: Main Dish
Working Time:
Cooking Time:
Servings: 6
Source: 1969 Royal Winter Fair, Toronto
Notes:

Ingredients:

6 pieces chicken
½ cup flour
½ tsp salt
Dash pepper
¼ cup butter or margerine
1 large white onion, quartered and separated
1 green pepper, cut in strips
1 can (19oz) peach halves
1 tbsp cornstarch
1 tbsp soy sauce
3 tbsp vinegar
2 tomatoes, cut in sixths

Directions:

Dedge chicken with mixture of flour, salt, pepper. Brown chicken in butter (in electric frypan at 370°). Cover and cook (at 250°) until tender. Drain off excess fat. Add onion and green pepper. Cook until onion is transparent. Drain peaches. Blend peach syrop, cornstarch, soy sauce and vinegar. Add to chicken and cook until clear and thickened. Add peaches and tomatoes. Heat. Serve with rice.

Roast of Beef With Onion Gravy

Category: Main Dish
Working Time: 10 min
Cooking Time: 3 ½ hours
Servings: 10-12
Source: magazine
Notes:

Ingredients:

4-6 lb rump roast
2 cups water
42 g envelope onion soup mix
2 tsp Worcestershire sauce
1 bay leaf
½ tsp marjoram
¼ tsp garlic powder
¼ cup all-purpose flour

Directions:

Combine all ingredients except meat & flour in a large, heavy-bottomed saucepan. Bring to a boil and add meat. Cover, reduce heat and simmer for 3-3 ½ hours or until beef is fork-tender. Turn meat several times during the cooking. Remove meat and prepare gravy by blending flour with half a cup of water to form a thin paste. Whisk into hot onion broth and stir until thickened and smooth.

Shepherd's Pie with Garlic Potato Topping

Category: Main Dish
Working Time:
Cooking Time: 40 min
Servings: 6
Source: "New Canadian Basics"
Notes:

Ingredients:

1-½ lb ground beef
1 cup chopped onions
2 cloves garlic, minced
¼ cup flour
¼ tsp each: pepper, salt, dried thyme and savory
2 cups beef stock
2 tsp worcestershire sauce
1 bay leaf
½ cup each: finely diced carrots, corn kernels

Topping

2 lb potatoes (5 to 6 medium)
6 cloves garlic, peeled and lightly crushed
¾ cup buttermilk or 2% milk
salt and pepper to taste
1 egg, lightly beaten

Directions:

Brown ground beef and drain fat. Add onions and garlic; cook until softened. Stir in flour, pepper, salt, thyme and savory. Add stock, worcestershire sauce, bay leaf and carrots. Cover looselyand simmer, stirring occasionally, for 20 min or until quite thick and carrots are tender. Stir in corn. Add salt to taste. Remove bay leaf. Spread mixture in 11x7" (28x18cm) baking dish.Let cool slightly.

Topping

In boiling salted water, cook potatoes with garlic until tender. Drain well and mash. Beat in milk, salt and pepper. Reserve 1 tbsp of beaten egg; beat remainder into potatoes. Spread over meat mixture (easiest if you start from the edges); brush with reserved egg. Bake in 400°F oven for 20 min or until filling is bubbling.

Sloppy Joes

Category: Main Dish
Working Time:
Cooking Time:
Servings:
Source: Canadian Cub Scout Handbook
Notes:

Ingredients:

1 ½ lbs hamburger
1 envelope dry onion soup
1 can of tomato soup

Directions:

Cook hamburger in frying pan until well done. Stir and break up. Add onion and tomato soup. Cook slowly for about 10 minutes. Serve on hamburger bun.

Spinach Stuffed Manicotti

Category: Main Dish
Working Time:
Cooking Time: 1 hour
Servings: 5-8
Source:
Notes:

Ingredients:

16 manicotti shells
5 l boiling water
1 tbsp oil
1 tbsp salt

Filling

1 lb Italian sausage
2 eggs
2 cups grated mozarella cheese
2 cups cottage cheese
½ cup grated parmesan cheese
¼ cup dry bread crumbs
10 oz frozen chopped spinach
light sprinkle salt
pepper
1/8 tsp nutmeg
1/8 tsp garlic powder

Tomato Sauce

14 oz stewed tomatoes
1 cup chopped onion
1 bay leaf
½ tsp oregano
½ tsp basil
5 ½ oz tomato paste
¼ cup grated parmesan cheese

Directions:

Cook manicotti in boiling water, cooking oil and salt in uncovered Dutch oven, until barely tender (about 5-6 min). Rinse with cold water. Drain.

Filling

Remove casing from sausage. Scramble & fry meat. Drain & set aside. Beat eggs lightly in bowl. Add other nine ingredients. Mix together. Stuff manicotti & set aside.

Tomato Sauce

Combine first six ingredients in saucepan. Bring to a boil. Simmer uncovered, stirring often until sauce has boiled down and thickened (about 15-20 min). Discard bay leaf. Use large enough pan to hold manicotti close together in single layer. Spoon enough sauce into bottom of pan to cover. Put manicotti in pan. Pour remaining sauce over manicotti. Bake covered at 350° for 20 minutes. Sprinkle with parmesan cheese. Bake 10 minutes more.

Steak & Onion Stir-Fry

Category: Main Dish
Working Time: 15 min
Cooking Time: 10 min
Servings: 4
Source: magazine
Notes:

Ingredients:

½ lb round steak
2 small unpeeled potatoes
2 small onions
1 clove garlic
¼ lb fresh mushrooms
1 cup frozen peas
1 cup fresh or frozen green beans (optional)
2 tbsp vegetable oil
2 tbsp butter
¼ tsp thyme
Pinch of salt
Freshly ground black pepper

Directions:

Slice and measure all ingredients. Meat, potatoes, onions and mushrooms should be sliced into bite size portions. Garlic should be peeled and finely minced. Heat oil in wok and add meat, cook until meat loses its colour (about 2 min). Add butter and let it melt, then add potatoes. Continue stir-frying over high heat until potatoes start to brown (about 4 min). Then add all other ingredients and cook until vegetables are heated through and meat is done to taste.

Sweet & Sour Meatballs

Category: Main Dish
Working Time:
Cooking Time: 30 min
Servings: 6
Source: Ina Hayman, Tatamagouche NS
Notes:

Ingredients:

1 lb hamburger, medium
½ cup milk
Salt, pepper to taste
¼ cup chopped onions
1 cup cracker crumbs
2 tbsp cooking oil
1 14oz can pineapple chunks
2 tbsp cornstarch
¼ cup vinegar
¼ cup brown sugar
2 tbsp soya sauce
1 green pepper
1 cup pineapple juice & water

Directions:

Mix first five ingredients & form into small patties. Brown in hot cooking oil on both sides. Drain pineapple, reserving juice, add water to make 1 cup of juice. Combine juice, cornstarch, vinegar, sugar & soya sauce. Cook until thick & clear (about 6 min on high). Pour over patties and add pineapple & green pepper. Simmer 20 minutes. Serve over rice.

Tennessee Dry Rub Ribs

Category: Main Dish
Working Time:
Cooking Time: 1 ¾ hours
Servings:
Source: Pat & Edgar Klak, Feb 2000
Notes:

Ingredients:

Pork Ribs

Tennessee Dry Rub

2 tbsp brown sugar
2 tbsp coarse black pepper
2 tbsp paprika
1 tbsp chili powder
1 ½ tsp white pepper
1 ½ tsp crushed red pepper
1 ½ tsp salt
1 tsp garlic powder

Chicago Hot Sauce

1 cup tomato Sauce
1 cup cider vinegar
½ cup water
¼ cup worcestershire sauce
1 onion, minced
1 garlic clove, crushed
1 tbsp white sugar
1 tsp black pepper
1 tsp salt
½ tsp dry mustard
¼ - ½ tsp cayenne pepper
2 tbsp butter

Directions:

Tennessee Dry Rub

Mix ingredients.

Chicago Hot Sauce

Bring to boil and simmer for 15 minutes, then stir in butter. Freezes well.

Ribs

Rub ribs with Tennessee Dry Rub; Wrap in foil and refrigerate overnight. The next day, bake ribs in foil in 400°F for 1 to 1 ½ hours. Remove from oven, unwrap and place on barbeque. Brush with Chicago Hot Sauce and barbecue for 10 - 12 minutes.

Tourtiere

Category: Main Dish
Working Time:
Cooking Time: 50 min
Servings:
Source: Morine MacKay, Edmonton
Notes:

Ingredients:

1 ½ lb ground pork
1 small onion minced
½ cup boiling water
1 garlic clove, chopped
1 ½ tsp salt
¼ tsp celery salt
¼ tsp mace
¼ tsp black pepper
¼ tsp sage
pinch cloves
3 medium potatoes

Directions:

Combine all ingredients except for potatoes in a heavy saucepan. Cook over low heat, stirring constantly until meat loses its red colour & about ½ the liquid has evaporated. Cook covered about 45 min longer. Meanwhile boil & mash the potatoes. Drain excess moisture from meat. Mix mashed potatoes into cooked meat mixture. Cool. Preheat oven to 450°. Prepare pastry for 2-crust 9" pie. Fill shell with cooled meat mixture. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30-40 minutes. Service with piccalilli relish.

Salad

Fruit Salad

Category: Salad
Working Time:
Cooking Time:
Servings:
Source: Joan Perrin
Notes:

Ingredients:

2 cans madarin oranges
1 can pineapple chunks, drained 19-oz
1 cup long coconut
1 cup small marshmallows (optional)
1 cup grapes
1 carton sour cream

Directions:

Mix.

Lettuce and Sour Cream

Category: Salad
Working Time: 10 min
Cooking Time: none
Servings: 6-8
Source: magazine
Notes:

Ingredients:

1 bunch leaf lettuce
3 tbsp vinegar
½ cup sugar
½ cup sour cream

Directions:

Wash lettuce and cut in bite-sized pieces with scissors. Combine remaining ingredients to make dressing and toss with lettuce just before serving.

Potato Salad

Category: Salad
Working Time:
Cooking Time:
Servings:
Source: Mrs. Seaman
Notes:

Ingredients:

potatoes, diced
small onions, diced
celery salt
salt
mayonnaise & milk added
small amout of chopped pineapple, well drained
chives
cooked eggs

Directions:

Mix.

Watercress and Avocado Salad with Grapefruit Vinaigrette

Category: Salad
Working Time:
Cooking Time: none
Servings: 4
Source:
Notes:

Ingredients:

1 head Boston or 2 heads Bibb lettuce, torn into bite-size pieces
1 small bunch watercress, stems trimmed off or use Mesclun mix
1 large grapefruit, peeled, sectioned and seeded or 14 oz. can or bottled grapefruit sections
½ ripe Avocado, peeled and cubed
1 tbsp chopped fresh chives
¼ cup pomegranate seeds (optional)
Fresh chives (optional)

Grapefruit Vinaigrette

Grapefruit sections or 1 small grapefruit
1 small shallot
2 tsp raspberry or white wine vinegar
2 tsp olive oil
1 tbsp chopped chives
Ground black pepper to taste

Directions:

In large salad bowl, lightly toss lettuce, watercress, grapefruit, avocado and chopped chives until mixed. Garnish with pomegranate seeds and fresh chives. Serve immediately with Grapefruit Vinaigrette.

Grapefruit Vinaigrette

In food processor fitted with chopping blade, process grapefruit, shallot, vinegar & oil until smooth. Stir in chives and pepper.

Sauces & Condiments

Clam Dip

Category: Sauces & Condiments
Working Time:
Cooking Time: 2 min
Servings:
Source: Alice Pugsley, Five Islands NS
Notes:

Ingredients:

16 oz pkg cream cheese
½ cup whipping cream
2 shakes worcestershire sauce
1 can baby clams, drained
bread crumbs

Directions:

Mix cheese, cream and sauce. Add clams and sprinkle with crumbs. Bake at 250° for 2 minutes. Serve with raw vegetables.

Joyce's Dip

Category: Sauces & Condiments
Working Time:
Cooking Time: none
Servings:
Source: Joyce Perrin, Calgary AB
Notes:

Ingredients:

3 8oz cream cheese
1 tin lobster
1 tin crab
1 tin shrimp

Directions:

Merrianne's Dip

Category: Sauces & Condiments
Working Time:
Cooking Time: none
Servings:
Source: Merriane Holm, Saskatoon SK
Notes:

Ingredients:

1 dish dill pickle dip
1 7oz can small shrimp, drained
¼ tsp mustard
lemon juice (optional)

Directions:

Mix ingredients, may use mayonnaise to thin. Serve with crackers.

Seasonal

Christmas Bread

Category: Seasonal
Working Time:
Cooking Time:
Servings:
Source:
Notes:

Ingredients:

2 cups milk
½ cup shortening
2/3 cup sugar
1 tsp cinnamon
2 tsp salt
2 tbsp yeast
1 tsp sugar
¼ cup lukewarm water
2 beaten eggs
6-7 cups flour
1 cup white raisins
1-2 cups mixed fruit
Nuts

Directions:

Combine milk, shortening; heat until shortening melts. Mix cinnamon and sugar. Add cinnamon/sugar mixture and salt to milk. Cool to lukewarm. Soften yeast in lukewarm water and sugar. Add the softened yeast to the lukewarm milk mixture. Add eggs and mix well. Add 4 cups flour and beat well. Add the fruit and remaining flour. Mix. Knead lightly. Let rise until double in bulk - about 2 hours. Pinch down and shape into 2 large bread loaves, 4 small loaves or braids. Let rise 30 min - 1 hr. Bake at 335° for 30 min for small loaves.

Mincemeat Pie

Category: Seasonal
Working Time:
Cooking Time:
Servings:
Source: Kaye Jewers
Notes: This recipe was orignaly measured in "bowls", with the further
information that this was the Red bowl. I've converted it based on my
mother's note that 1 bowl is about 8 cups. Clarify the recipe with
Grannie Hayman

Ingredients:

2 bowls meat, cooked, ground & measured. Keep juice of meat.
Cook meat, cool juices, remove fat.
2 bowls apples, peeled and put through food processor, then measure.
1 bowl molasses
1 bowl vinegar
2 cups suet (beef) (originally 1 bowl, may need to adjust up for deer)
1 bowl meat juice, boiled down if large amount of water
2 bowls raisins
1-2 lbs citron peel (Joan uses 2)
1 lb mixed fruit
1-2 lbs sugar (Joan uses 1)
2 tbsp cinnamon
1-2 tbsp cloves (Joan uses 1)
1 tbsp nutmeg
1 tsp salt
1 tsp pepper
juice of lemon

Directions:

In a large heavy pot, put all together except meat, bring to boil. Then add meat and cook a bit at barely simmer. Stir often. Each pie might need a sprinkle of vinegar.

Side Dish

Asparagus Amandine

Category: Side Dish
Working Time: 5 min
Cooking Time: 15 min
Servings: 6
Source:
Notes:
Cook asparagus standing in narrow pot like a tall coffee pot with
boiling water on stems for approximately 7 minutes.

Ingredients:

1-2 lb fresh asparagus, cooked or 2 boxes frozen cooked
¼ cup butter or less
¼ cup slivered almonds with skin on
½ tsp salt
1 tbsp lemon juice

Directions:

Drain cooked asparagus. Melt butter. Toast almonds until brown. Add salt and lemon juice. Pour over hot asparagus.

Snack

Lorne's Favourite Granola Bars

Category: Snack
Working Time:
Cooking Time:
Servings:
Source: Lisa Hansen, Ottawa ON
Notes:
You can use any kind of juice, any kind of dried fruit, and up to ¼
cup of the oil can be replaced by applesauce to reduce fat content.

Ingredients:

2 cups rolled oats
1 ½ cups whole wheat flour
1 cup of apple juice
1 cup of dried fruit
½ cup of canola oil
¼ - ½ cup of chopped nuts, seeds, coconut...
½ tsp. cinnamon plus extra for sprinkling
4-6 tbsp. brown sugar (optional)

Directions:

Preheat oven to 375°. Oil or spray a 9x13" baking pan. In a large bowl, combine ingredients. Mix well and distribute evenly in pan. Press mixture into place with your hands. Sprinkle with cinnamon. Bake for 30 minutes. Cut into squares or bars while hot, but let them cool completely before removing from pan or they will crumble like crazy.

Soup

Beef & Mushroom Soup

Category: Soup
Working Time:
Cooking Time:
Servings:
Source: Mrs. Reeves
Notes:

Ingredients:

1 ½ lbs lean stewing meat (cut into 1" pieces)
1 can of cream of (or golden) mushroom soup

Directions:

Place into covered casserole dish, season to taste with salt, pepper & accents. Cook at 325° for 2 ½ hours. Stir once during cooking time. Serve with rice, noodles or potatoes.

Butternut Squash Soup

Category: Soup
Working Time:
Cooking Time: 40 min
Servings: 6
Source: "New Canadian Basics"
Notes:

Ingredients:

2 tbsp butter
2 lg leeks (white & light green part), chopped
1 lg onion, chopped
1 lg potato, chopped
2 cups diced peeled butternut squash
1 cup diced carrots
4 cups chicken stock
½ cup light cream or milk
¼ cup white wine
salt and pepper
pinch whole cumin seed

Directions:

in large heavy saucepan over medium heat, melt butter. Add leeks and onion; cook, stirring often, until softened but not browned, about 10 minutes. Add potato, squash, carrots and stock. Bring to boil, reduce heat, cover and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. In blender or food processor, pureé mixture until very smooth. Return to sauceoan. Stir in cream and wine. Season to taste with salt and pepper, and add cumin. Heat until piping hot, but do not boil.

Janet Berton's Soup

Category: Soup
Working Time:
Cooking Time:
Servings:
Source: The Centennial Food Guide, Pierre and Janet Berton
Notes:

Ingredients:

1 large beef heart
8 celery stalks
3 large onions
2 carrots
½ turnip
¼ green pepper
¼ cup parsely
½ cup chives
2 large tins tomatoes
1 tsp each of oregano, celery seed, marjoram, thyme, basil
½ tsp each of sage, savory, rosemary and chervil
dash of tabasco sauce, Angostura bitters and Worcestershire sauce
Salt, pepper to taste

Directions:

Take the beef heart, place it in a pot with four quarts of cold water, bring to a boil and skim. Take all the leaves and tops from 4 celery stalks, plus the onions, finely chopped, and simmer with the heart for two days. Remove the meat and vegetables and strain the broth. To this add the vegetables, finely diced. Then pour in the tins of tomatoes and add the herbs and condiments. Now cook the soup for half an hour and serve. For future meals remove all vegetables and strain again. Then add one half cup each of freshly diced celery, carrots and onions. Bring to a boil but don't cook the vegetables further. Serve.

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Last updated: Wednesday, 05-Jan-2005 10:18:33 EST
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