Christmas Morning Casserole

Christmas Morning Casserole
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16 slices white bread, crusts removed

16 slices bacon, cooked OR

16 slices back bacon

16 slices sharp cheddar cheese

6 eggs

1/2 tsp pepper

1/2 tsp dry mustard

1/2 cup red pepper, finely diced

1/4 cup onion, finely diced

1 tsp Worcestershire sauce

3 cups milk

1/4 lb butter

Cover bottom of buttered 9 X 13 baking dish with 8 slices of bread. Cover bread with bacon and cheese.  Top with remaining bread to make it a sandwich. 

In a bowl beat eggs. Add pepper, dry mustard, onion, red pepper, Worcestershire sauce and milk. Pour over sandwich and refridgerate overnight. 

In the morning, melt butter and pour overtop. Bake uncovered in a 350 degree oven for approximately 1 hour or until cooked through and set. Let stand 10 minutes before serving.  

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Gramma's Cabbage Rolls

Gramma's Cabbage Rolls

1 head cabbage

6 serving size of long grain white rice, prepared and cooled

1 onion finely chopped

2 tbsp bacon grease or olive oil

1 lb lean ground beef

1 lb ground pork

1 large can of tomato juice 

Salt

Pepper

Cut out cabbage core. Fill bottom of large pot with water and bring to a boil. Add cabbage and boil covered until leaves come away from the center. As leaves come away place them in a strainer and continue boiling cabbage and removing leaves until all leaves have been removed. 

Cut out the hard center vein of each leaf and cut each leaf into 3 pieces. 

Save outside large leaves for later. 

I prefer to quarter the cabbage and remove the core and steam the cabbage quarters individually to loosen the leavers - works better for me but there does tend to be more waste of the cabbage this way. 

Heat bacon grease or olive oil in a skillet over medium heat. Sautée onion until softened. 

Add onions to cooled rice in a large mixing bowl along with ground beef, pork, salt and pepper. Mix well. 

Place a spoonful of mixture in cabbage leaf and roll, placing each roll in a casserole dish or baking pan. The amount of mixture for each leaf depends on the size of your cut cabbage leaves. 

Once finished pour tomato juice over cabbage rolls, making sure even coverage. Cover with a layer of saved outside leaves. 

Bake in a 300 degree oven for approximately 2 hours. Discard layer of leaves placed on top for cooking and serve. 

Pumpkin Muffins

Pumpkin Muffins

4 eggs

2 cups white sugar

1 1/2 cups oil

1 small can pumpkin

3 cups flour

1 tbsp cinnamon

2 tsp baking powder

2 tsp baking soda

1 tsp salt

Sprinkle of brown sugar

Beat eggs slightly, add sugar, oil and pumpkin and beat thoroughly. 

Add dry ingredients and mix until smooth. 

Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar. 

Bake in a 375 degree oven for 15 - 20 minutes.

Roasted Cauliflower Cheddar Cheese Soup

Roasted Cauliflower Cheddar Cheese Soup

1 head cauliflower, cut into florets

2 tbsp cooking oil

Salt to taste

Pepper to taste

1 tbsp cooking oil

1 onion, diced

2 cloves garlic, minced

1 tsp thyme

3 cups chicken broth

1 1/2 cups old cheddar cheese

1 cup milk

Salt to taste

Pepper to taste

Toss the cauliflower in first amount of oil with salt and pepper and arrange on a single layer on a baking sheet. Roast in a 400 degree oven until slightly golden, approximately 20 - 30 minutes. 

Heat second amount of oil in a large sauce pan over medium heat. Add onion and sautée until tender, approximately 6 minutes. Add garlic and thyme and sautée until fragrant, about a minute. 

Add the broth, deglaze the pan, add cauliflower, bring to a boil, reduce heat and simmer, covered for 20 minutes. 

Purée the soup until it reaches your desired consistency with a stick blender. 

Mix in the cheese and allow to melt while stirring. Add milk and season with salt and pepper to taste. 

Remove from heat and serve. 

Shepherd's Pie

Shephard's Pie

1 tbsp cooking oil

1 lb lean ground beef

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp salt

1/2 tsp pepper

1 can sliced mushrooms, drained 

1 tbsp dill

1 can cream of mushroom soup

1 tsp paprika

1/2 cup Parmesan cheese, grated

3 cups mashed potatoes

2 cups cheddar cheese, shredded

Heat oil in a large skillet over medium heat. Add ground beef and sautée until lightly browned. Add onion, garlic, mushrooms, salt and pepper and sautée until onion is softened. Remove from heat and mix in dill and mushroom soup. Turn into a lightly greased 2 quart casserole. 

Sprinkle with paprika and Parmesan cheese. Top with mashed potatoes and a layer of shredded cheese. 

Bake in a 350 degree oven for approximately 45 minutes or until cheese is melted and slightly golden. 

Caramelized Onion Flatbread

Caramelized Onion Flatbread

Flatbread, 13 x 10 inches in size

3 tbsp olive oil

1 tbsp butter

2 large red onions, sliced 1/4" thick

1 tsp dried thyme

1 tbsp honey

1 tbsp balsamic vinegar

1/2 pkg garlic herb spreadable cheese

Coat a baking sheet with nonstick cooking spray. Place flatbread on baking sheet and brush with 1 tbsp of the olive oil. Bake in a 425 degree oven for 5 minutes. 

In a large skillet heat remaining oilive oil over medium heat. Add butter, melt and add onions, thyme, salt and pepper to taste. Simmer 5 to 8 minutes. Stir in honey and vinegar. Cook 15 to 20 minutes or until Caramelized, stirring occasionally. Remove skillet from heat and cool slightly. 

Spread cheese over flat bread and cover with onion mixture. Cut into squares and serve. 

Beef Wellington

Beef Wellington

4 lbs whole beef tenderloin

2 tbsp butter

2 tbsp brandy

Salt

Pepper

1 lb mushrooms, finely chopped

4 tbsp butter

1/2 cup onions, finely chopped

2 cloves garlic, minced

1/2 cup dry sherry

1/2 cup parsley, minced

Salt 

Pepper

2 lbs puff pastry

1 egg, beaten

1 tbsp water

Preheat oven to 425 degrees. Tie heavy string at several points around the tenderloin to maintain it's shape while baking. Place on rack, fat side up, in a shallow roasting pan. Mix first amount of butter with brandy and spread over top and sides. Sprinkle with salt and pepper. Bake 30 minutes. 

Remove meat to a rack to cool. Let stand approximately 30 minutes. Remove string and pat dry. 

In a small skillet melt second amount of butter. Add mushrooms, onion, garlic, sherry and parsley. Cook until onion is tender and all liquid is absorbed. Salt and pepper to taste and let cool. 

On a lightly floured surface, roll out the pastry into a rectangle about 3/8" thick, at least 12 X 18 inches. Spread cooled mushroom mixture in the middle of the pastry, to cover the top and sides of the meat. Place meat top side down in middle of pastry. Wrap pastry around meat, moistening edges with water and seal seams and ends securely. Place on an ungreased baking sheet, seam side down. 

Let the Wellington stand at room temperature for 1 hour before baking. 

Mix beaten egg and water and brush over all pastry to ensure a high gloss. Bake the Wellington in a 400 degree oven for 35 - 45 minutes or until pastry is golden brown. 

Let stand 15 minutes before placing on a warmed serving platter. Carve the Wellington in 3/4" slices. 

Creamy Brussel Sprouts and Shallot Dip

Creamy Brussel Sprouts and Shallot Dip

2 tbsp olive oil, divided

2 1/2 cups Brussels sprouts, roughly chopped

1 shallot, chopped

2 cloves garlic, minced

1/2 cup sour cream

4 oz pkg cream cheese

1 cup mozeralla cheese, shredded

1/4 cup Parmesan cheese, grated + more for topping

1/4 tsp salt

1/4 tsp pepper

Heat an oven safe skillet over medium heat. Add 1 tbsp olive oil, shallot and garlic. Sautée 1 to 2 minutes. 

Add Brussels sprouts, salt and pepper and stir. Cook for 3 to 4 minutes until tender and slightly wilted and remove from heat. 

In a separate bowl mix together sour cream, cream cheese, mozeralla and Parmesan cheese, another pinch of salt and pepper and stir.  Add Brussel sprout mixture to bowl and stir until well combined. 

Use second tbsp of olive oil to slightly grease the oven proof skillet or casserole dish. Spoon mixture back into the skillet, sprinkle with Parmesan cheese and bake at 375 degrees for 11 - 13 minutes until hot and bubbly. 

Serve with veggies, crackers, bread or tortilla chips. 

Peanut Butter Cookies

Peanut Butter Cookies

1/2 cup butter or margarine

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 1/4 cup flour

1/2 tsp salt

1 tsp baking soda

Cream together butter and peanut butter. Gradually beat in sugars. Add egg and vanilla and beat well. 

Blend or sift together flour, salt and baking soda. Add to creamed mixture and combine thoroughly. 

Shape into 1" balls and place on an ungreased cookie sheet. Flatten with a floured fork. 

Bake in a 350 degree oven for 10 to 12 minutes. 

Fontina Cheese Crostini

Fontina Cheese Crostini

1/2 baguette, sliced diagonally into 1/2 inch slices

Olive oil, for drizzling

2 tbsp fresh sage leaves, chopped

1 cup fontina cheese, grated

Kosher salt

Garlic powder

Arrange bread slices on a baking sheet. Drizzled with olive oil. Sprinkle with garlic powder and sage. Sprinkle cheese on top and season with salt to taste. 

Bake in a 400 degree oven until the cheese is melted and the bread is light golden, approximately 6 to 8 minutes. 

Cream Cheese and Roasted Pepper Spirals

Cream Cheese and Roasted Pepper Spirals

6 large red peppers

8 oz cream cheese

1 tbsp sour cream

1 tsp thyme

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

2 green onions, sliced

1/3 cup fresh parsley or basil, chopped

You can roast your own peppers - core, seed, cut peppers in half, roast cut side down at 425 degrees for 25 to 30 minutes until slightly charred. Put in bowl covered with foil until room temperature and cool enough to handle. Carefully peel off skin, trying not to tear the peppers or use;

Jarred roasted peppers, drained well on paper towels. 

Beat cream cheese until soft. Beat in sour cream, thyme, garlic, salt and pepper until soft and spreadable. Add additional sour cream if needed. Mix in onions and parsley or basil. 

Divide mixture between peppers and spread evenly. Tightly roll each pepper lengthwise into cylinders. Wrap in plastic wrap, twisting ends tightly and refridgerate until cheese is firm - at least 4 hours or up to 3 days. 

To serve, unwrap each roll and slice crosswise into rounds. 

Molten Chocolate Cakes

Molten Chocolate Cakes

2 tbsp cocoa powder

1/2 cup butter

8 squares semisweet chocolate

6 eggs

1 cup sugar

2/3 cup flour

Lightly grease 12 cup muffin tin. Use cocoa powder to flour cups. Shake to coat evenly and tap excess out over the sink. 

Melt butter and chocolate in a small saucepan over low heat. Beat eggs with electric mixer for 3 to 5 minutes or until lighter in colour. While beating, slowly pour in chocolate mixture. When smooth, beat in flour until just combined. Pour into prepared muffin tin. 

Bake in a 400 degree oven for 10 minutes - until sides are crusty and resemble a muffin but centres are soft. Do not over bake. Remove from oven and let stand 5 minutes. 

Cake centres will become flattened and appear to fall. Run a knife around edges and using a fork to help get underneath, remove each cake from tin and invert onto heat serving plate. 

Serve hot garnished with a few berries and whipping cream. 

Chicken with Creamy Garlic Sauce

Chicken with Creamy Garlic Sauce

8 bone in, skin on chicken thighs

Kosher salt

Fresh ground pepper

2 tbsp butter

40 garlic cloves, peeled

1 1/2 cups chicken broth

1 tbsp dried thyme

2 tbsp flour

2 tbsp milk

Season chicken with salt and pepper to taste. 

Melt butter in skillet over medium, high heat. Add chicken, skin side down. And sear both sides until golden brown, about 2 - 3 minutes per side. Set aside. 

Add garlic to skillet and cook, stirring frequently, until golden brown, about 4 - 5 minutes. 

Stir in chicken broth and bring to a boil. Add chicken and sprinkle with thyme. Cover, reduce heat and simmer until chicken is cooked through, approximately 25 - 30 minutes. Remove chicken and garlic and set aside. 

Whisk flour and milk and whisk into skillet until slightly thickened, a couple of minutes. Add salt and pepper to taste and serve over chicken and garlic.  

Oriental Hotpot

Oriental Hotpot

Beef stock

Water

Sesame oil

Oyster sauce

Soya sauce

Rice vinegar

Sugar

Garlic powder

Ground ginger

Salt 

pepper

Chinese style noodles

Green onions

Oriental salad bag

Beef sliced thinly and rolled for Hotpot

Garlic Shrimp

Garlic Shrimp

1 1/2 lbs large shrimp, peeled, deveined, washed and patted dry 

1 cup mushrooms, large slices

4 green onions, sliced

4 tbsp butter, melted

1/4 cup white wine 

6 cloves Garlic, minced

2 tbsp parsley 

Salt to taste

Pepper to taste 

Mix all ingrediants in a large bowl and spread out in a single layer in a 9 X 13 pan. 

Bake in a 400 degree oven for 20 minutes, stirring halfway. 

Garlic Shrimp

Garlic Shrimp

1 lb medium shrimp, peeled and deveined 

Salt 

Parsley

Paprika

Cayenne 

Garlic, minced

Wash cleaned shrimp and pat dry with paper towel. Place on clean towel and sprinkle with salt, parsley, paprika and cayenne on both sides. Transfer shrimp to mixing bowl and mix well with minced garlic to taste. 

Heat cooking oil in a sauce pan over medium heat. Brown additional minced garlic. Add shrimp and sautée on both sides until pink and cooked through, approximately 10 minutes. 

Peanut Butter Squares

Peanut Butter Squares

1 1/2 cup chunky peanut butter

1 cup butter, melted

2 cups graham cracker crumbs

3 cups icing sugar

1 pkg chocolate chips, melted

Combine peanut butter, butter, graham cracker crumbs and icing sugar and press into a 9 x 13 pan. 

Cover with melted chocolate chips, smooth and refridgerate. 

Clown Farts

Clown Farts, Stephanie's name for them!

1/2 cup butter

1 cup peanut butter

1 pkg butterscotch chips

1 pkg  miniature marshmallows

In a medium saucepan, melt butter, peanut butter and butterscotch chips together over low heat. 

Cool slightly and mix in marshmallows. 

Press into a greased 9 x 9 pan. 

Cool in fridge before slicing. 

Cheesecake - Mom's No Bake Variation

Cheesecake - Mom's No Bake Variation

1/2 cup butter, melted

1 3/4 cups graham cracker crumbs

1/4 tsp salt

1 tbsp sugar

1 lemon jello powder

1/2 cup boiling water

8 oz cream cheese, room temperature

3/4 cup sugar

1 can evaporated milk, cooled in freezer for 2 hours

1 tsp lemon juice

Mix butter, graham cracker crumbs, salt and sugar and press into a 9 x 13 pan. 

Dissolve jello in boiling water and let partially set in fridge. 

Whip evaporated milk until doubled in size. 

In a large mixing bowl cream together cream cheese and sugar. Add jello, lemon juice and whipped evaporated milk. Mix until well combined. 

Pour on top of graham cracker crust. Top with a sprinkle of graham cracker crumbs and refridgerate until set. 

Morning Bars

Morning Bars

4 cups Rice Krispies

1/2 cup margarine or butter, melted

2 cups flakes coconut

2 cups small marshmallows

1 cup peanuts, chopped

1 cup chocolate chips

1 can sweetened condensed milk

Roll Rice Krispies to make 2 cups crumbs. Combine with butter and press into a 9 x 13 pan. 

Sprinkle with coconut, marshmallows, peanuts, then chocolate chips. Drizzle with milk. 

Bake 20 - 25 minutes in a 375 degree oven. Cool completely before cutting. 

Perogy

Perogy

Dough:

1 tsp salt

3 cups flour

1 tbsp butter

3/4 cup warm water

Mix all ingrediants to make soft dough and kneed until smooth. Cover and let stand 10 minutes. 

Filing:

Boil enough potatoes to make 2 cups mashed. While hot add 1/2 lb shredded sharp cheddar cheese. Season with salt and pepper. 

Roll dough 1/2 inch thick and cut cookie cutter size circles. Place filling in center of dough and fold over, pinching together. 

Boil in salted water approximately 4 minutes or until they rise to the top. 

Toss with butter and sautéed onions and serve. 

Make ahead, toss with butter and onions, pour in a 9 x 13 inch casserole dish and refridgerate overnight. Warm in a 350 degree oven for approximately 30 minutes. 

Freeze individually uncooked on a cookie sheet or cooked and mixed with butter and onions. 

Pumpkin Pie

Pumpkin Pie

15 oz can pumpkin

2/3 cup brown sugar

3/4 tsp cinnamon 

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

2 eggs, beaten

1/2 cup milk

1/2 cup evaporated milk

1 pie shell

Blend all ingrediants until smoothly combined. Pour into an unbaked pie shell. 

Bake in a 450 degree oven for 10 minutes. Lower temperature to 350 degrees and bake an additional 30 - 40 minutes or until firm in the center. 

Egg Rolls

Egg Rolls

1 pkg egg roll skins

1 lb bean sprouts

1 lb mushrooms, diced

1 1/2 lb ground pork, ground chicken or shrimp

4 celery stalks, finely diced

1 stalk Chinese cabbage, shredded

1 onion, finely diced

1/2 tsp allspice

2 tsp salt

4 tbsp cooking oil

2 1/2 tsp soy sauce

1 tbsp water

1 egg

Heat oil in large skillet over high heat. Sautée ground pork until cooked through. Add vegetables and spices  and cook 5 minutes with lid on to steam through. 

Pour into strainer and let sit overnight. 

Whisk water and egg until well combined. 

Place 1 tbsp of filling into egg roll skin. Glue together with water/egg mix. 

Deep fry in oil heated in a skillet for approximately 2 minutes or until browned, flipping halfway. 

Drain on paper towels and serve. 

Makes 4 dozen egg rolls. 

Spring Rolls

Spring Rolls

1 small pkg vermicelli rice noodles

2 small pkgs ground pork

1 onion, finely chopped

1 carrot, shredded

1/2 cabbage, finely chopped

1 pkg beef soup base

A few dry chili peppers, chopped

Salt 

Pepper

A sprinkle of sugar

Rice paper

Cook noodles in water until soft, 3 - 5 minutes. Drain and transfer to a large mixing bowl. 

Add remaining ingrediants, except rice paper and mix until well combined. 

Dip individual rice paper in hot water to soften slightly and place on tea towel. Fill with pork mixture, roll and wrap tightly. 

Deep fry approximately 4 minutes until golden brown. 

Transfer to paper towel covered baking sheet to absorb some of the oil. 

Serve. 

Grilled Scallops with Asian Noodle Slaw

Grilled Scallops with Asian Noodle Slaw

1 lb large scallops, about 12, washed and patted dry

3/4 cup Asian Sesame salad dressing

3 tbsp honey

1 tbsp soy sauce

8 oz pkg thin rice noodles

10 oz pkg broccoli slaw

In a small bowl whisk together dressing, honey and soy sauce. Set aside. Place scallops in a shallow rimmed dish. Add 1/4 cup of the dressing mixture. Let scallops stand 10- 15 minutes, turning once. Reserve remaing dressing. 

In a large pot bring 2 quarts of water and salt to taste to a boil. Add rice noodles and cook al dente, 4 to 5 minutes. Drain noodles, rinse with cold water and drain again. Place noodles in a large bowl, add broccoli slaw and dressing mixture. Toss to combine and set aside. 

Preheat grill to high (400 to 450 degrees Fahrenheit). Remove scallops from dressing, discard dressing. Place scallops on grill for 2 to 3 minutes per side or until opaque. Remove from grill. 

Place noodle slaw on 4 individual plates and top each with 3 scallops and serve. 

Coney Sauce

Coney Sauce

1 lb lean ground beef

1/2 cup onion, finely chopped

1 garlic clove, minced

2 X 398 ml can tomato sauce

1/2 tsp chili powder

1 tsp salt

1 tsp paprika 

1 tsp  ground cumin

2 tsp dry mustard

2 tsp brown sugar 

Pinch of cinnamon 

Place all ingrediants in a saucepan and simmer uncovered for 30 minutes or until ground beef is cooked through. Makes a very fine ground beef coney sauce for hot dogs, hamburgers and sausages. 

Andrea's Ranger Cookies

Andrea's Ranger Cookies

1 cup butter or margarine

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp salt

2 cups Rice Krispies

2 cups rolled oats

1 cup coconut

1 cup raisins

Cream together butter and sugars. Beat in eggs 1 at a time. In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add into butter and sugar, mixing well. 

Add cereal, oats, coconuts and raisins, stirring until well mixed - dough will be thick. 

Roll into 1 inch balls and arrange on a baking sheet about 1 inch apart. 

Bake in a 350 degree oven for 6 - 10 minutes or until golden brown. 

Recipe can be halved easily. 

Bacon Wrapped Sesame Asparagus

Bacon Wrapped Sesame Asparagus 

1 bunch of asparagus, 20 - 25 spears, stems removed

5 bacon slices

1 1/2 tbsp olive oil

1/2 tbsp sesame oil

1 1/2 tbsp brown sugar

1 garlic clove, minced

1/2 tbsp sesame seeds, toasted

Line a baking sheet with foil and place a wire rack on top. Spray the rack with non stick spray. 

In a small bowl mix together, oils, brown sugar and garlic. 

Bunch together 4 or 5 asparagus spears and tightly wrap a pice of bacon around the bundle. Place, seam side down on the wire rack and repeat. Brush the spears with the oil/sugar mixture. Sprinkle each bunch with sesame seeds. 

Bake in a 400 degree oven for approximately 30 minutes or until bacon is crispy. 

Grilled Corn on the Cob

Grilled Corn on the Cob

2 tsp olive oil

4 ears corn, husked

Preheat grill to medium high. 

Brush the corn with olive oil, grill, turning until marked, approximately 10 minutes. 

Grilled Pork Tenderloin

Grilled Pork Tenderloin

1 1/2 lb pork tenderloin

1 tbsp paprika

2 tsp kosher salt

1/2 tsp pepper

1 tsp packed brown sugar

1 tsp dry mustard

1 tsp onion powder

1 tsp garlic powder

1 tsp olive oil

Combine all spices in a bowl. Rub olive oil over pork, then coat with the spice rub. Wrap tightly in plastic and refridgerate 3 to 6 hours. 

Remove pork from fridge about 30 minutes before grilling. Preheat grill to medium high cook the pork, turning occasionally until a thermometer register 140 to 145 degrees, approximately 20 minutes. 

Transfer to a cutting board, cover and let rest for 15 minutes. 

Bread and Butter Pickles

Bread and Butter Pickles

Cucumbers, washed and thinly sliced to measure 16 cups

6 medium onions, thinly sliced

1/2 cup coarse salt

3 cups vinegar

5 cups sugar

1 1/2 tsp turmeric

1 1/2 tsp celery seeds

2 tbsp mustard seeds

6 quart jars

Sterilize jars and lids. 

In a large pot, layer cucumbers and onions sprinkling salt between the layers. Mix 1 tray of ice cubes through veggies. Cover top with a second tray of ice cubes and let stand for 3 hours. Drain well. 

Combine vinegar, sugar and spices and pour over drained veggies. Bring to a boil only and then pack mixture into jars, filling with brine and seal. 

Place in a hot water bath in a 350 degree oven for 15 minutes. Store 1 month before using. 

Pickled Eggs

Pickled Eggs

2 dozen eggs, hard boiled and peeled

2 tsp pickling spice

1 large onion, sliced

1 lemon, sliced

1 tsp salt

2 quart jars

Sterilze jars and lids and pack with eggs. 

Simmer all ingrediants except eggs in a saucepan over medium heat for approximately 10 minutes. Strain hot liquid and pour over eggs in jars. 

Refridgerate several hours before serving. 

Spiced Pickled Beets

Spiced Pickled Beets

6 quart basket of long young beets 1" to 1 1/2" 

2 cups vinegar

2 cups cold water

2 cups sugar

1 tsp salt

1 tsp ground allspice

2 tbsp whole cloves

Cheesecloth

4 quart jars

Scrub beets and slice leaving 1 to 2 inches of stem and roots. Cook in a large pot of boiling water until just tender. Dip in cold water, remove stem and slice to desired size.  

Sterilize jars and pack tightly with sliced beets. 

In a saucepan combine vinegar, water and sugar. Place spices in cheesecloth tie tightly. Add to saucepan, bring to a boil and boil 5 minutes. Remove spice bag, pour syrup over beets and seal. 

Bake in a hot water bath for 15 minutes in a 350 degree oven. 

Dill Pickles

Dill Pickles

Cucumbers, scrubbed and cleaned in cold water

32 garlic cloves

8 dried chili

16 dill heads

16 peppercorns

12 cups water

4 cups vinegar

1 cup coarse salt

1/2 cup sugar

6 - 8 quart jars

Sterilize jars and lids in hot water.  To each jar add 4 cloves garlic, 1 dried chili, 2 dill heads and 2 peppercorns. Pack each jar tightly with cucumbers. 

Mix water, vinegar, salt and sugar in a saucepan and simmer until salt is dissolved. Pour over cucumbers and seal. 

Bake in a hot water bath for 15 minutes in a 350 degree oven. 

Pork Tenderloin Medallions in Pan Sauce

Pork Tenderloin Medallions in Pan Sauce

1 pork tenderloin

4 bacon slices

1 tbsp grill seasoning

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp rosemary

1 tbsp olive oil

1 tbsp canola oil

1 tbsp butter

1/4 cup shallots or red onions, chopped

1/2 cup dry white wine

1/4 cup heavy cream

1 tbsp Dijon mustard

1 tbsp butter

1 tbsp parsley

Cut the tenderloin into 4 even pieces. Wrap each medallion with a slice of bacon, cut side up and secure with a toothpick. 

Combine next 5 ingrediants and crush until ground together. Sprinkle each cut end of tenderloin until well covered. Drizzle cut ends with olive oil and rub into meat. 

In an oven proof skillet heat canola oil and butter over medium heat until quite hot. Sear the medallions approximately 3 minutes on each cut side, gaining a nice crust. Transfer to a 400 degree oven and roast for 18 to 20 minutes. Remove pork and transfer to a cutting board and cover with foil. 

Place the pan back on the stove over medium heat. Add shallots or red onion and sautée for 1 - 2 minutes. Add white wine and scrape up the bits from the pan for approximately 3 minutes. Add cream and contine to bubble for another 2 - 3 minutes. Remove from heat and whisk in mustard, butter and parsley. 

Serve the medallions drizzled with pan sauce or serve sauce separately. 

Sweet and Sour Ribs

Sweet and Sour Ribs

3 lbs spare ribs or short ribs, sliced between the bones

Sweet and Sour Sauce 

1/4 cup vinegar

1/4 cup brown sugar

1 tsp soy sauce

1 can tomato soup

Salt 

Pepper

Brown ribs for approximately 15 minutes. Remove to a casserole dish or slow cooker. 

Mix the rest of the ingrediants in a saucepan and simmer for 15 minutes. Pour over ribs, stirring to coat well. 

Bake in a 350 degree oven for 1 1/2 hours or slow cooker on low for 7 hours. 

Pumpkin Bread

Pumpkin Bread

1 cup oil

3 cups sugar

4 eggs, beaten

15 oz can pumpkin

3 1/2 cups flour

2 tsp baking soda

2 tsp salt

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1/2 tsp cloves

2/3 cup water

Combine oil, sugar and eggs. Add pumpkin and mix well. Sift dry ingrediants and add to pumpkin mixture. Add water and combine well. 

Pour into 2 well greased loaf pans. Bake in a 350 degree oven for approximately 1 hour or until a knife inserted into the center comes out clean. 

Herb Crusted Pork Tenderloin

Herb Crusted Pork Tenderloin

1 pork tenderloin

1 tbsp salt

2 tbsp olive oil

4 cloves garlic, minced

1 tsp thyme

1 tsp basil

1 tsp rosemary

Place the pork tenderloin on a rack in a roasting pan. Combine the rest of the ingrediants in a small bowl. Massage the mixture onto the tenderloin, covering all of the meat. 

Roast the pork in a 475 degree oven for 10 minutes. Reduce heat to 375 and roast an additional 40 minutes or until internal temperature reads 160 degrees. Rest for 10 minutes prior to carving. 

Tea Sandwiches

Tea Sandwiches

Order your bread ahead of time from the bakery and have it sliced lengthwise for tea sandwiches. Day old bread works the best, so pick it up the day before you are preparing your sandwiches. 

Make your sandwiches the evening before you need them and refridgerate them overnight whole in the bags the bread came in - they fit perfectly.  They slice very nicely when well chilled. 

Banana and Peanut Butter 

1 banana

1/2 cup peanut butter

2 bread slices, lengthwise cut

Spread peanut butter on bread, lay 1/2 of your banana on the short end and roll up. To serve slice as thick as you like.  Nice pinwheel sandwich. 

Egg Salad

8 large eggs, hard boiled and chopped

3 green onions, sliced

1/2 tsp dry mustard

Salt

Pepper

1/2 cup mayonnaise 

3 bread slices, lengthwise cut

Mix all ingrediants well. Spread over 2 bread slices. Layer them and top with third. To serve slice approximately 2 inches wide. 

Maraschino Cherries and cream cheese

8 oz pkg cream cheese, softened

1/2 jar maraschino cherries

3 bread slices, lengthwise cut

Blend cream cheese with mixer adding maraschino cherry juice to sweeten slightly, colour it slightly and create a spreadable cream cheese. Drain cherries and pat dry with paper towel. Spread cram cheese mixture on bread slice, add a row of cherries on the short end of the bread and roll. Slice as thick as you like. Nice pinwheel sandwich. 

Ham and Cream cheese

375 grams cooked ham slices

8 oz cream cheese, softened

2 tbsp mayonnaise 

2 tsp Worchestershire sauce

1/2 tsp onion powder

6 bread slices, lengthwise cut

Layer half of cooked ham on one bread slice. Mix together the rest of the ingrediants. Spread 1/2 on a bread slice. Cover the ham layer with the cream cheese layer and top with third slice. Repeat separately. You will have 2 sets of layered sandwiches. Slice as desired. 

Prosciutto and Fig 

1/2 cup fig jam

375 grams prosciutto 

1 large pear, peeled and sliced

6 bread slices, lengthwise cut

Spread 1/2 of fig jam on a piece of bread, cover with 1/2 of sliced pear. Place 1/2 of prosciutto on bread slice, and place on top of fig jam covered bread. Top with bread slice. Repeat. You will have 2 sets of layered sandwiches. Slice as desired. 

Olive and Provolone

1 cup assorted olives, chopped

3 tbsp parsley

1 tbsp olive oil

8 slices provolone cheese

6 bread slices, lengthwise cut

Mix olives, parsley and oil. Spread 1/2 over 1 bread slice. Place 4 cheese slices over bread slice and place on top of olive mixture. Top with bread slice. Repeat. You will have 2 sets of layered sandwiches. Slice as desired. 

Cucumber and Dill

8 oz whipped cream cheese

1/2 tsp garlic powder

1 tbsp dill

1/4 salt

1/4 tsp pepper

1 medium cucumber, peeled and thinly sliced

4 bread slices, lengthwise cut

Mix together cream cheese, garlic powder, salt, pepper and dill. Spread 1/2 over bread slice. Top with 1/2 cucumbers and second bread slice. Repeat. This one works better making the day of. 

Pistachio Cheesecake

Pistachio Cheesecake

Crust:

1 3/4 cups graham cracker crumbs

1/4 tsp salt

1 tbsp sugar

1/2 cup melted butter

Mix well and combine into a 9 x 13 pan. 

8 oz cream cheese

2/3 cup sugar

2 1/2 cup milk

1 large tub cool whip

2 packages instant pistachio pudding mix

Combine cheese, sugar and 1/2 tub of cool whip together. Spread over crust. 

Mix pudding mixes and milk. Spread over cream cheese mixture. 

Top with remaining cool whip and refridgerate until ready to serve. 

Banana Bread

Banana Bread

1 3/4 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt 

Sift above ingrediants together. 

1/3 cup butter

2/3 cup sugar

2 eggs, well beaten

3 bananas, mashed

Cream butter and gradually beat in sugar. Add eggs and mix well. 

Add dry ingrediants alternatively with bananas. Beat until well combined. 

Pour into a well greased loaf pan and let stand for 20 minutes. 

Bake in a 350 degree oven for approximately 50 minutes until an inserted knife comes out clean. 

Apple Crisp

Apple Crisp

6 medium apples, peeled and sliced

1 1/2 cups brown sugar

1 cup flour

1/2 cup butter

Cinnamon

Line the bottom of a 2 quart casserole dish with apples. Sprinkle with cinnamon to taste. 

Mix flour, sugar and butter together. Spread mixture evenly over apples. 

Bake in a 350 degree oven uncovered for approximately 30 minutes. 

New York Special

New York Special

1/2 cup butter

2 cups graham cracker crumbs

5 tbsp sugar

5 tbsp cocoa

1 tsp vanilla

1 cup coconut

1 egg

Mix all ingrediants and press into a 9 x 9 greased pan. 

1/4 cup butter

3 tbsp vanilla custard

2 cups icing sugar

3 tbsp milk

Beat all ingrediants together until well combined. Spread over crumb mixture and chill. 

3 squares semi sweet chocolate

2 tsp margarine 

2 tbsp milk

Melt together, mix well and pour over filling. Refridgerate. 

Thimble Cookies

Thimble Cookies

1/2 cup butter

1/4 cup sugar

1 egg yolk, beaten

2 tsp lemon juice

1 cup flour

1 cup sweetened coconut

Jam, raspberry or your favourite 

Seperate egg yolk from white, reserve both. 

Cream together butter and sugar. Add egg yolk and lemon juice, mix well. Add flour and combine until well blended. 

Shape into 1 inch balls, dip in reserved egg white and roll in coconut. 

Place on greased cookie sheet. Make a fairly deep indentation in center of each cookie. Bake in a 350 degree oven for 5 minutes. Remove from oven, make a second indentation and bake for an additional 10 - 12 minutes. 

Fill hot cookies with jam. 

Italian Roasted Potatoes

Italian Roasted Potatoes

2 cans diced potatoes

2 cups Italian dressing

Drain canned potatoes and rinse well. 

Spray casserole dish with cooking spray. Place potatoes in dish in a single layer and add 1 cup of the Italian dressing. Mix well.  

Place in a 400 degree oven for 30 minutes. Remove from oven, stir to lossen and add another 1/2 cup of dressing if pan is dry. Bake an additional 30 minutes, remove from oven, stir again, adding additional dressing if pan is dry and place back in oven for an additional 30 minutes or until browned and crispy.  

Coconut Tarts

Coconut Tarts

2 eggs

3/4 cup sugar

1 tsp cornstarch

1/4 tsp salt

1/4 cup butter, melted

1 tsp vanilla

1 1/2 cup coconut

1 tbsp lemon juice

Jam, raspberry or your favourite 

24 regular tart shells or

40 mini tart shells

Beat eggs, add sugar, cornstarch and salt, mixing well. Blend in butter, lemon juice and vanilla. Fold in coconut. 

Spoon 1/2 tsp of jam in bottom of each tart shell. Top with coconut mixture to 3/4 full. 

Bake in a 375 degree oven for 30 minutes. 

Salsa

Salsa

2 large cans or 6 cups diced tomatoes 

2 jalapeño peppers, finely diced

1 white onion or 1 1/3 cups finely diced

5 heaping tsp of minced garlic

2 tsp salt

1 1/2 tsp celery salt

1 1/2 tsp cumin

Cilantro

Basil

Mix all ingrediants in a medium saucepan and bring to a boil. Cook for approximately 15 minuts or until softened. Thicken if necessary with tomato paste. 

Keeps well in fridge for 2 weeks or indefinitely by canning. 

Lobster Bisque - Red Lobster

Lobster Bisque - Red Lobster.                     

6 cups water

2 cups dry white wine

2 cups fish stock - I used chicken stock

2 each 1 1/4 - 1 1/2 lb live lobster

1/2 cup butter

1 cup onion, finely diced

1/2 cup carrots, finely diced - I used shredded

1/2 cup celery, finely diced

1 tsp garlic, minced

1/2 cup flour

1/4 cup cognac or brandy

1 1/2 cup tomatoes, diced and seeded- I used canned

1 tsp paprika

1/4 tsp ground red pepper

1 cup heavy cream

Place the water, wine and fish/chicken stock into a large pot or Dutch oven and bring to a boil on high heat. 

Place lobsters, topside down in broth. Reduce heat to medium high and cook covered for approximately 6 minutes. 

Remove lobster and cool. When cool enough to handle, remove the meat from shell, dicing into 1/2 inch pieces. Place in refridgerator. Place the lobster shells into the broth, reduce heat and simmer uncovered for 20 minutes. 

Strain the broth through a sieve, saving the broth, discard the shells. 

Place your pot back on the stove over medium heat. Add butter, once melted, add onions, celery, carrots and garlic. Sautée for 3 - 4 minutes. 

Add the cognac and cook until the alcohol has evaporated. 

Mix in the flour, stirring until blond in colour and has a buttery aroma. 

Mix the diced tomatoes, paprika, thyme and groun pepper with the broth. Pour slowly into the vegetable mixture. Cook uncovered for 30 minutes over medium low heat, stirring frequently so not to burn. 

Remove bisque from heat. Blend small amounts in blender and then purée. Purée all of the bisque and pour back into pot with any remaining liquid. 

Add chopped lobster and heavy cream, heat and serve. 

I did not purée and left the vegetables whole instead as my family likes hearty soups - still delicious. 

Mussels in White Wine Sauce

Mussels in White Wine Sauce

1 onion, diced

4 cloves garlic, minced

3 tbsp butter

2 1/2 lbs mussels, well scrubbed and debearded

1/2 cup white wine

1- 19 oz can diced tomatoes

1 bay leaf

1/4 cup parsley

Pepper

While scrubbing and debearding mussels, discard any that are open. 

Heat large skillet over medium heat and add butter, onion and garlic. Sautée approximately 5 minutes or until onion is softened. 

Turn heat to high. Add mussels, wine, bay leaf and pepper. Sautée for 1 minutes stirring constantly. Add tomato and parsley. Stir and cover, cooking for 5 minutes until mussels have opened. Discard any that have not. 

Serve in a large bowl/deep platter with broth and baguette for dipping. 

Spinach Dip

Spinach Dip

1 pkg frozen, chopped spinach

1 cup sour cream

1 cup mayonnaise 

1 pkg Knorr Vegetable Soup Mix

2 green onions, sliced

1 loaf round bread

Thaw spinach and squeeze out as much water as possible. Place in a medium mixing bowl and add the remaining ingrediants. Mix well. 

Hollow out the bread and place the dip inside. Serve with cubed pieces of the bread you scooped out. 

Raisin Bran Muffins

Raisin Bran Muffins

1 1/2 cups sugar

1/2 cup oil

2 eggs

2 cups sour milk *

3 cups flour

3 cups bran

1/2 tsp salt

1 cup raisins

1 cup boiling water

2 1/2 tsp baking soda

Mix raisins and 1 cup of bran in a small mixing bowl. Add boiling water, mix and let cool. 

In a large mixing bowl, cream together oil, sugar and eggs. Add milk, baking soda, sugar and wet bran/raisin mixture. Add rest of bran, mixing well. 

Keep covered in refridgerator until needed, up to 4 weeks. 

Fill greased muffin tins 2/3 full and bake in a 375 degree oven for approximately 20 minutes. 

* To make sour milk, add 1 tbsp of vinegar or lemon juice to 1 cup of milk. 

Edamame Salad with Tomatoes

Edamame Salad with Tomatoes

2 cups edamame, shelled 

1 pkg grape tomatoes, halved

2 green onions, sliced

2 tbsp olive oil

1 tbsp balsamic vinegar

2 oz Parmesan cheese, shaved

Salt 

Pepper

Cook edamame as directed on package. Drain, cool and place in a medium bowl. Add tomatoes, onion, oil and vinegar. Toss gently. Top with shaved Parmesan cheese, salt and pepper, toss gently and serve. 

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

1 1/2 lbs Brussels sprouts, sliced in ribbons

1/4 cup butter or olive oil

1/2 cup white onion, finely chopped

2 tbsp garlic, minced

1/2 cup bacon, cooked crispy and crumbled

Salt pepper

Blanch Brussels sprouts in salted water 3 - 4 minutes. Drain thoroughly. Heat butter or oil in a large skillet over medium heat. Add onions and garlic and sautée until softened. Add Brussels sprouts and bacon and sautée until evenly coated and heated through. Season to taste with salt and pepper. 

Garlic Parmesan Pull Apart Bread

Garlic Parmesan Pull Apart Bread

1 can grands biscuits, cut into quarters

1/2 stick butter

3 cloves garlic, minced

1/2 cup Parmesan cheese

Preheat oven to 350 degrees. 

Place the butter in a bundt pan and let it melt in the preheating oven. 

Toss the biscuits with the garlic and cheese and put in bundt pan over the melted butter. 

Bake for 20 - 25 minutes and turn over to a serving plate. 

Hot Crab Dip

Hot Crab Dip

1 - 8 oz pkg cream cheese, softened

1 can crabmeat

2 tbsp white onion, finely chopped

1 tbsp horseradish

Salt

Pepper

Mix all ingrediants well with a hand mixer. Spray a small casserole dish with non stick spray and pour in crab mixture. Bake in a 350 degree oven for 15 - 20 minutes uncovered or until bubbly and heated through. 

Serve with crackers or sliced baguette. 

Sausage and Caramelized Onion Bake

Sausage and Caramelized Onion Bake

1 medium onion, diced

2 tbsp butter

3 tbsp garlic, minced

1 lb Italian sausage

8 oz mushrooms, sliced

3 tbsp tomato paste

10 large eggs

1 cup sharp cheddar cheese, shredded

2/3 cup Parmesan cheese, grated

Salt

Pepper

In a large skillet over medium heat add butter, onion, garlic, salt and pepper. Cook until onions are Caramelized, approximately 30 minutes.  Set aside. 

In same skillet scramble fry sausage until browned, approximately 10 minutes. Add mushrooms and tomato paste and sautée for 5 - 10 minutes. Mix Caramelized onions into meat mixture. 

In a large mixing bowl crack eggs and fork whisk. Mix in cheddar and Parmesan cheese. 

Spray a 2 quart casserole with non stick cooking spray and add meat, spreading evenly. Pour egg mixture on top and use a fork to poke holes down into the meat to all the eggs to mix slightly with the meat. 

Bake in a 350 degree oven for approximately 40 minutes until the top is a nice golden brown. 

Top with a dollop of sour cream to serve.  

Chicken Chow Mein

Chicken Chow Mein

1 pkg instant ramen noodles, cooked and rinsed

1 lb mushrooms, sliced

3/4 cup chicken broth

2 tsp cornstarch

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp dry sherry

1 tbsp cooking oil

2 chicken breasts, boneless, skinless and cut into thin 2 inch strips

1 clove garlic, minced

1 tbsp cooking oil

1 cup Chinese cabbage, shredded

1 large white onion, cut into wedges

1/2 cup celery, diced

1/2 cup chow Mein noodles (optional)

Combine chicken broth, cornstarch, soy sauce, oyster sauce and sherry in a small bowl and set aside. 

Heat first amount of cooking oil in a wok or large frying pan on medium high heat. Add chicken, garlic and mushrooms. Stir fry for approximately 3 minutes or until the chicken is no longer pink. Transfer to a medium bowl. 

Heat second amount of oil in the same pan. Add cabbage, onion and celery. Stir fry for approximately 2 minutes until vegetables are tender crisp. 

Add chicken mixture. Stir in cornstarch mixture for approximately 1 minute until boiling and thickened. Add noodles and heat and stir for 3 to 4 minuts until heated through. 

Sprinkle with chow Mein noodles just before serving. 

Special Fried Rice

Special Fried Rice

3 tbsp cooking oil

1 cup mushrooms, sliced

1 red onion, diced

1/2 cup celery, diced

2 cups cooked pork tenderloin or chicken, diced

3 eggs, beaten

4 cups white rice, cooked and cooled

1/2 tsp ginger

3 tbsp soy sauce

2 cloves garlic, minced

1 tbsp sesame oil

1 tbsp oyster sauce

Salt

Pepper

2 green onions, sliced on an angle

In a bowl mix soy sauce, sesame oil, ginger, oyster sauce salt and pepper.

Heat  oil in a large frying pan or wok over medium high heat. Add garlic, red onion and celery and sautée for 4 minutes. Add mushrooms and sautée for an additional 2 minutes. Add beaten eggs and sautée until cooked, stirring constantly. 

Add rice and sauce mixture and sautée an additional 2 minutes or until all ingrediants are heated through. Top with green onions and serve. 

Pull Apart Pizza Bread

Pull Apart Pizza Bread

1 can Pillsbury biscuits

1 1/2 cup mozeralla cheese, shredded

1 tbsp parsley flakes

1/4 cup olive oil

4 oz pepperoni, sliced

1/2 cup Parmesan cheese

1/2 tsp garlic, minced

Cut biscuits into quarters and toss in a bowl with all ingrediants. Mix well to ensure all of the biscuit pieces are coated with oil. Pour into a 9 x 9 pan or bundt pan and bake in a 350 degree oven for approximately 30 minutes or until the top is brown and the center is cooked. 

Flip over to a plate and serve while hot with side sauce of your choice. 

Sausage Gravy and Biscuits

Sausage Gravy and Biscuits

2 lbs ground sausage

1 1/2 tsp butter

3 cups milk

3 tbsp flour

Salt

Pepper

Biscuits

Heat a large skillet on high heat, add sausage and scramble fry until cooked through. 

Add butter, melt and sprinkle with flour and mix well. Warm milk in microwave for 2 minutes and add to skillet 1 cup at a time mixing well after each cup is added. 

Bring mixture to a boil and reduce heat to a simmer. 

Add salt and pepper to taste and simmer for approximately 10 minutes. 

Serve hot with biscuits. 

Drunk Pork Tenderloin

Drunk Pork Tenderloin

2 lb pork tenderloin

1 tbsp garlic powder

Salt

Pepper

1 tbsp vegetable oil

1 white onion, thinly sliced

1 bottle white wine

1 pkg brown gravy mix

Add vegetable oil to a large skillet and heat on medium-high heat. Season the pork with garlic, salt and pepper and add to skillet browning for approximately 3 minutes per side.  Remove the pork tenderloin and place in a baking dish. 

Add the onions to the same pan you browned the pork tenderloin in and sautée for approximately 5 minutes. Add 1/4 bottle of the wine to the onions and deglaze the pan. Once deglazed, add the remaining wine and let simmer for approximately 3 minutes. Pour the onion, wine mixture over the pork tenderloin and bake in a 375 degree oven for approximately 40 minutes or until a meat thermometer reaches 145 degrees when inserted in the thickest part. 

Remove from the oven and place the pork tenderloin on a cutting board to rest. 

Pour the onion, wine mixture in your skillet and add package of gravy mix. Cook on medium heat for approximately 3 minutes until thickened and reduced. 

Slice your pork tenderloin after it has rested for 10 minutes and serve with onion gravy. 

Gratin Dauphinois

Gratin Dauphinois

1 clove garlic, minced

4 medium potatoes, peeled and thinly sliced

1 cup light cream

3/4 cup gruyere cheese, shredded

1/3 cup gruyere cheese, shredded

1/4 tsp Salt

1/8 tsp pepper

1/8 tsp ground nutmeg

Spray 2 quart casserole with cooking spray. Rub inside of dish with garlic, leaving garlic inside. 

Layer potatoe slices in casserole. 

Heat cream, salt, pepper, nutmeg and first amount of cheese in small saucepan until hot. Pour over potatoe. Sprinkle with second amount of cheese. 

Bake uncovered in a 350 degree oven for 1 hour and 15 minutes or until potatoes are tender. 

Guacamole

Guacamole 

2 ripe avocados

2 tbsp lime juice

1/4 cup red onion, diced

1/4 cup Roma tomatoes, diced

1/4 cup cheddar cheese, shredded

1 clove garlic, minced

1/8 cup fresh chives, chopped

Salt

Pepper

Cut the avocados in half lengthwise. Remove the pit and discard. Remove the avocado from the skin and place the avocado flesh in a bowl. 

Add lime juice, onion, tomatoes, cheese, garlic and chives to the bowl. Mash with fork until half smooth and creamy. 

Mix in salt and pepper to taste and serve immediately. 

Nuts and Bolts

Nuts and Bolts

2  500 gram bags salted peanuts

1  350 gram  box Cheerios 

1  365 gram box Rice Chex

2  200 gram bags salted pretzels

2  200 gram boxes Ritz Cheese Bites 

4 tbsp Worcestershire Sauce 

3 tbsp garlic salt

3 tbsp season salt

2 tbsp onion powder

2 1/2 cups cooking oil 

Evenly divide all ingredients between 2 medium roast pans sized 39,5 cm x 27.5 cm x 6.5 cm  and bake in a 250 degree oven for 2 hours, mixing again at the 1 hour mark. Cool and divide into freezer bags or containers and store in freezer for several months. 

Nutrition - calories 

160 cal/30:grams - Bites 

100 cal/27 grams - Cheerios

110 cal/28 grams - Chex

190 cal/50 grams - Pretzels 

310 cal/50 grams - Peanuts

80 cal/10 ml/2tsp - Cooking Oil

Shortbread Cookies

Shortbread Cookies

1 lb butter, softened

4 cups flour

1 cup fruit sugar

Mix all ingrediants and knead dough until it squeaks. 

Roll dough on a floured surface 1/4 inch thick. Cut pieces using you favourite cookie cutters. 

Line baking sheets with parchment paper. Prick each cookie piece two times and arrange on prepared baking sheets. 

Bake 10 - 15 minutes in a 300 degree oven on a raised rack. 

Caramelized Onion Tart

Caramelized Onion Tart

1 sheet puff pastry

2 tbsp vegetable oil 

1 sweet onion, thinly sliced

1 1/2 cups gruyere cheese, shredded

1/4 cup Parmesan cheese, grated

2 tbsp fresh chives, chopped

Salt

Pepper

Thaw the pastry sheet at room temperature for approximately 40 minutes or easy to handle. Line a baking sheet with parchment paper. 

Heat the oil in a skillet over medium heat, add onion and cook for approximately 15 minutes or until golden, stirring often. Season to taste with salt and pepper and let cool. 

Unfold the pastry sheet onto a lightly floured surface. Roll into a 12 inch square and place on prepared baking sheet. Brush the edges with water and fold over 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. 

Spread the onion mixture over the pastry crust and top with Gruyere, Parmesan and chives. 

Bake for 20 minutes in a 400 degree oven until golden and bubbly. Cool for 5 minutes on a wire rack and cut into 3 x 2 inch rectangles. Serve warm. 

Shrimp Dip

Shrimp Dip

5 oz can cocktail shrimp

1 cup cheddar cheese, grated

3 green onions, chopped

1 tbsp Worcestershire sauce

1 cup mayonnaise 

Garlic salt to taste

Combine all ingrediants and refrigerate overnight. 

Prosciutto Wrapped Scallop Salad

Prosciutto Wrapped Scallop Salad

12 large scallops, washed and patted dry

6 slices prosciutto, cut in half 

1 tbsp butter

1 tbsp cooking oil

6 cups lettuce mix

3/4 cup carrots, shredded

Balsamic vinaigrette 

Add butter and oil to a sautée pan over medium high heat. Wrap scallops in prosciutto and sautée several minutes on each side until scallop is cooked and prosciutto is crisped. 

Arrange lettuce mix and carrots on individual serving plates, drizzled with balsamic vinaigrette to desired taste and top with scallops. 

Pork Chops and Gravy

Pork Chops and Gravy

5 pork chops, boneless

1/4 tsp season salt

1/4 tsp garlic powder

1/8 tsp pepper

2 tbsp cooking oil

3 tbsp flour

2 1/2 cups beef stock

Pepper

Sprinkle both sides of pork chops with season salt, garlic powder and pepper. 

Heat cooking oil in a large frying pan over medium-high heat. Add chops and cook for approximately 2 minutes per side or until browned. Remove to plate. 

Reduce heat to medium-low. Sprinkle flour into pan and cook, stirring constantly until well combined with drippings and browned. 

Slowly add beef stock stirring with whisk, until boiling and thickened. Add chops, cover and simmer for approximately 30 minutes until chops are tender and desired doneness is reached. 

Balsamic Strawberry Salad

Balsamic Strawberry Salad

2 cups mixed salad greens

1/2 cup yellow red strips

1/2 cup fresh strawberries, sliced

1/2 cup pine nuts or almonds, lightly toastd

4 tbsp Parmesan cheese, shaved

2 tbsp balsamic vinaigrette 

Combine all salad ingrediants. Drizzle with dressing and serve. 

Italian Sausage with Rice

Italian Sausage with Rice

Sausage Meat Sauce:

5 Italian sausages, casings removed

1 cup onion, chopped

1 cup fesh white or cremini mushrooms, sliced

1 - 28 oz can diced tomatoes with juice

1 tsp sugar

Salt

Pepper

Flavoured Rice:

4 cups chicken broth

2 cups long grain white rice

1/4 cup water

2 tbsp butter

Fresh Parmesan cheese, finely grated

Chopped fresh parsley

Scramble fry sausage, onion and garlic in a large frying pan over medium-high heat for approximately 8 minutes, stirring constantly until sausage is browned. Drain off excees grease. 

Add mushrooms, reduce heat to medium and cook for approximately 3 minutes until browned. 

Add next 4 ingrediants, stir and bring to a boil. Reduce heat to medium-low. Simmer uncovered for 20 minutes or until tomato breaks down somewhat and sauce is thickened. 

Combine chicken broth, rice, water and butter in a medium saucepan. Bring to a boil, reduce heat to medium-low, cover and simmer for approximately 15 minutes until rice is tender and liquid is absorbed. 

Arrange on a large serving platter or individual plates. 

Sprinkle win cheese and parsley. 

Roasted Brussels Sprouts

Roasted Brussels Sprouts

24 Brussels sprouts, cleaned

2 tbsp garlic salt

3 tbsp oilive oil

Place Brussels sprouts in a single in a baking dish. Sprinkle with garlic and add olive oil. Mix until all sprouts are well coated. Bake in a 350 degree oven for approximately 1 hour or until the sprouts are blackened and crispy. 

French Fry Casserole

French Fry Casserole

1 lb ground beef

1 large onion, finely chopped

1 tsp garlic, minced

1 cup fresh mushrooms, chopped

1 can cheddar cheese soup

1 can cream of mushroom soup

Frozen French fries

1 cup or more cheddar cheese, shredded

Salt

Pepper

Brown ground beef over medium heat. Add onion, garlic and mushrooms and sautée for approximately  15 minutes. Add salt and pepper to taste. Press into a 2 quart casserole dish. 

Mix soup together and pour over ground beef mixture. Top with frozen French fries. 

Bake in a 350 degree oven for approximately 1 hour and 15 minutes.  Remove from oven and sprinkle with cheddar cheese. Return to oven and bake and additional 15 minutes or until cheese is melted nicely. 

Caramelized Onion, Gruyere and Bacon Spread

Caramelized Onion, Gruyere and Bacon Spread

1 tbsp butter

3 1/2 cups onion, chopped

4 oz gruyere cheese, shredded

2 tbsp fresh chives, chopped and divided

1/3 cup mayonnaise 

1/3 cup sour cream

1/4 tsp salt

1/4 tsp pepper

4 bacon slices, cooked and crumbled

Heat a large skillet over medium heat. Melt butter, add onion to pan and sautée 5 minutes, stirring frequently. Reduce heat to low and cook 20 minutes or until golden brown, stirring occasionally. 

Reserve 2 tbsp cheese. Combine the rest of the cheese, Caramelized onions, 1 tbsp chives and remaining ingrediants in a bowl. 

Transfer to a 1 quart casserole dish lightly coated with cooking spray. Sprinkle with reserved cheese. Bake at 425 degree for 20 minutes or until browned and bubbly. 

Sprinkle with remaining 1 tbsp chives and serve. 

Cream of Tomato Soup

Cream of Tomato Soup

2 - 19 oz cans tomatoes, diced

1 large onion, finely diced

1 cup celery, finely chopped

10 oz chicken broth

1/2 cup spicy clamato juice

1/2 tsp dill

1/4 cup butter

1/2 cup flour

4 cups milk

1 cup cheese whiz

Simmer tomatoes, onion, celery, broth, clamato juice and dill until veggies are tender, approximately 30 minutes. 

In a medium sized pot, melt butter and blend in flour to make a paste. Add milk slowly, stirring constantly to make a thick white sauce. 

Stir in vegetable mixture and fold in cheese whiz. 

Warm through and serve. 

Honey Soy Chicken

Honey Soy Chicken

6 lbs chicken pieces

1 large onion, finely chopped

1/4 cup soy sauce

1/4 cup liquid honey

1 1/2 tsp ground ginger

2 tsp garlic, minced

5 green onions, sliced

Place chicken pieces in a pan. Mix sauce ingredients and pour over chicken. Marinate in refrigerator overnight - turning pieces once or twice. Bake uncovered in a 350 degree oven for 1 hour. 

Sprinkle with green onions and serve. 

Edamame Succotash

Edamame Succotash

1 -  10 oz pkg frozen corn, thawed

1 1/2 cup frozen edamame, thawed

3 green onions, thinly sliced

1 red pepper, chopped

1/2 cup kalamata or black olives, sliced

2 tbsp vegetable oil

2 tbsp white vinegar

1 1/2 tsp sugar

1 tbsp fesh parsley, chopped

Combine vegetables in a bowl. Shake oil, vinegar, sugar and parsley together in a small jar. Pour mixture over salad and stir to combine. Salt and pepper to taste if desired. 

Eclair Cake

Eclair Cake

2 (3.4 oz) pkg vanilla instant pudding mix, dry

3 1/2 cups whole milk

12 oz cool whip

2 (14.4 oz) pkgs graham crackers

Frosting

3 tbsp butter

3 tbsp milk

3 tbsp cocoa

1/2 cup icing sugar

Blend milk and vanilla pudding packets for about 2 minutes. Fold in cool whip. 

In a 9 X 13 pan, layer graham crackers to cover entire bottom of pan. Cut and shape crackers to fit. 

Pour half of pudding/cool whip mixture on top and level. 

Put another layer of graham crackers to cover surface, cutting and shaping accordingly. 

Put the second half of pudding/cool whip mixture on top and level. 

Put the final layer of graham crackers on top with bumpy side down, cut and shape to fit. 

For the frosting; microwave butter and milk just enough to melt together. Add cocoa and icing sugar and blen together. Pour over top of graham crackers and smooth out. (Double the frosting recipe for a thicker frosting. 

Refridgerate overnight. 

Thanks Tina!

Tomato Mozzarella Salad with Basil Vinaigrette

Tomato Mozzarella Salad with Basil Vinaigrette 

3 cups cherry tomatoes, halved

1 cup mozzarella pearls, halved

1 cup Kalamata olives, drained and sliced

1/2 cup vinaigrette dressing 

1/2 cup fesh basil leaves, chopped

Salt

Pepper

Mix all ingrediants gently in a bowl and serve immediately. 

Carmelized Onion and Mushroom Stuffing

Carmelized Onion and Mushroom Stuffing

2 tbsp oil

2 large onions, sliced

2 cloves garlic, minced

3/4 lb fresh mushrooms, sliced

2 cups cheddar cheese, shredded

2 cups chicken stock

3 tbsp parsley

1 tbsp rosemary 

1 tbsp thyme

4 cups bread, cubed

3 eggs

1/2 tsp salt

1/2 tsp pepper

Heat oil, onion and garlic over medium heat until tender and very brown, approximately 20 minutes. Add mushrooms and cook until tender. Add parsley, rosemary and thyme, mixing well. 

In a large bowl combine onion/mushroom mixture with bread and cheese. In a medium bowl whisk together eggs and chicken stock. Add salt and pepper and pour over bread mixture, mixing well. 

Spread into a lightly greased 2 quart casserole. Bake in a 350 degree oven for 35 - 40 minutes until puffed, set and golden. 

Can be made up to 24 hours ahead of time and refrigerated. 

Turkey Rice Soup

Turkey Rice Soup

Stock

1 turkey carcass

1 onion, peeled and quartered

2 carrots, coarsely chopped

2 celery stalks with leaves, coarsely chopped

3 cloves garlic, minced

5 peppercorns

3 bay leaves

4 quarts water

In a large pot, combine stock ingrediants.  Bring to boil over high heat then reduce to medium low and simmer 2 1/2 to 3 hours until stock is flavourful. Strain the stock through a fine sieve or cheesecloth lined strainer. Discard all solids and return stock to pot. 

Soup

1 1/2 cup onion, finely chopped

1 cup celery, finely chopped

2 cups carrots, diced

2 tbsp garlic, minced

Salt and pepper to taste

1 cup uncooked rice

3 cups roasted turkey, diced

1 cup corn, frozen or leftover

1 tbsp basil

3 tbsp parsley

1 tsp Worcestershire sauce

Pinch crushed red pepper

To the soup stock, add onion, celery, carrots, garlic and salt and pepper and simmer for 15 minutes. Stir in the rice and cook, stirring occasionally until tender, approximately 20 minutes. 

Add turkey, corn, basil, parsley, Worcestershire sauce and crushed red pepper and cook approximately  5 - 10 minutes until turkey is warmed through. Season to taste with salt and pepper and serve hot. 

Whipped Potato Bake

Whipped Potato Bake

4 large potatoes, peeled

1 cup creamed cottage cheese

1/2 cup sour cream

1/4 cup butter, softened

Salt

Pepper

1/4 cup Parmesan cheese

2 tbsp butter, melted

Cook potatoes in salted water.  Mash with first amount of butter. Add cottage cheese and sour cream. Whip with hand mixer and add salt and pepper to taste. 

Spread with second amount of melted butter and sprinkle with Parmesan cheese. Bake, uncovered in a 400 degree oven for approximately 30 minutes or until the top is lightly browned. 

Can be covered and refrigerated for 24 hours before baking. 

Broccoli Salad

Broccoli Salad

1 large bunch broccoli, stems removed and cut into small flowerettes 

1 cup raisins

1 cup sunflower seeds

10 strips bacon, fried crisp and broken

1/2 cup red onion, chopped

1 tbsp vinegar

1 tbsp sugar

1/2 cup mayonnaise 

Place salad ingrediants in a large bowl.  Mix vinegar, sugar and mayonnaise well in a small bowl and add to salad ingrediants tossing until well coated. 

Parmesan Honey Pork Roast

Parmesan Honey Pork Roast

1 (2-3 lb) boneless pork roast

2/3 cup Parmesan cheese, grated

1/2 cup honey

3 tbsp soy sauce

2 tbsp dried basil

2 tbsp garlic, minced

2 tbsp olive oil

1/2 tsp salt

2 tbsp cornstarch

1/2 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine cheese, honey, soy sauce, basil, garlic, oil and salt, pour over pork. Cover and cook on low for 6 - 7 hours or until a meat thermometer reads 160 degrees. 

Remove meat to a serving platter, keep warm. 

Increase heat to high on slow cooker. Combine cornstarch and water until smooth. Gradually whisk into pan. Bring to a boil, stir for approximately 2 minutes or until thickened. 

Slice roast and serve with gravy. 

Greek Salad

Greek Salad

1 head romaine lettuce, chopped

1/2 half red onion, thinly sliced

1/2 English cucumber, peeled and diced

1 red pepper, thinly sliced

1 cup Kalamata olives, sliced

1 cup feta cheese, cubed

Renee's Greek dressing

Combine all ingredients in a bowl and toss with dressing to taste. 

Oriental Ramen Broccoli Coleslaw

Oriental Broccoli Coleslaw

1 pkg broccoli Coleslaw mix

3 green onions, chopped

1/2 cup slivered almonds, toasted

1/2 cup sunflower seeds

1 pkg oriental flavour ramen noodles

1/4 cup sugar

1/2 cup oil

1/4 cup white vinegar

Mix coleslaw, green onion, almonds and sunflower seeds together in a bowl. Crunch up ramen noodles and add to coleslaw mix. Mix ramen needle flavour package, sugar, oil and vinegar. 

Pour over coleslaw, mix well and serve. 

Roasted Cabbage Wedges

Roasted Cabbage Wedges

3 tbsp olive oil

1 medium head cabbage, cut into 1 inch thick rounds

1 tbsp caraway seeds

Salt 

Pepper

Brush a rimmed baking sheet with olive oil. Place cabbage slices in a single layer on the sheet and brush with olive oil. Season with salt and pepper and sprinkle with caraway seeds. 

Roast cabbage in a 400 degree oven for approximately 45 minutes until cabbage is tender and golden brown. 

Three Minute Mushroom Salad

Three Minute Mushroom Salad

1 lb small button mushrooms

5 tbsp olive oil

2 tbsp red wine vinegar 

1/2 tsp dry mustard

1 tsp fresh herbs, finely chopped

1/2 tsp icing sugar

Salt and pepper 

Shake all dressing ingredients in a jar with a lid. Pour dressing over mushrooms and stir gently until well coated. Store tightly covered in refrigerator. 

Cheddar Beer Soup

Cheddar Beer Soup

3 tbsp butter

1 1/2 cups onion, finely diced

1 cup red pepper, finely diced

1 clove garlic, minced

1 tsp dry mustard

1/3 cup flour

2 cups milk

2 cups chicken stock

1 bottle beer, ale or dark beer 12 oz

3/4 lb old cheddar cheese, shredded, and extra for garnish 

Pinch of cayenne pepper

Salt and pepper to taste

Optional add ins

Diced potatoes

Diced ham

Crumbled bacon

In a large pot over medium heat, melt butter, add onions and pepper. Sautée until tender, approximately 6 minutes. Stir in garlic and dry mustard and cook 1 minute more. Add flour and stir for about 3 minutes, coating vegetables evenly. 

Gradually add milk, whisking until well blended. Add chicken stock and beer and bring to a simmer, stirring often. Add cheese and reduce heat to medium low, stirring until meltd. Add cayenne and salt and pepper. 

Add cooked diced potatoes and/or diced ham and heat through. 

Ladle into bowls and garnish with cheese and bacon if desired. 

Roasted Cauliflower Gratin

Roasted Cauliflower Gratin

1 large head of cauliflower, cut into florets

2 tbsp butter

2 tbsp flour

1 1/4 cups milk or half and half cream

1 cup sharp cheddar cheese, shredded

1 cup Gouda cheese, shredded and divided in half

Place cauliflower florets in a large pot of water and bring to a boil over high heat. Cook 7 - 9 minutes until fork tenders. Lightly coat a 2 quart casserole dish with cooking spray. Drain cauliflower and pour into casserole dish. 

Return pot to stove over medium heat. Melt butter, add flour, whisk 1 - 2 minutes or until thickened. Gradually whisk in milk and bring just to a boiling. Remove from heat, add cheddar cheese and 1/2 of the Gouda cheese, stirring until smooth. Add cheese sauce to cauliflower, stirring to coat. Sprinkle remaining Gouda over top. 

Bake in a 350 degree oven, covered for approximately 20 minutes. Remove lid and return to oven for approximately 15 minutes until sauce has thickened. 

Frozen Fast Forward

Frozen Fast Forward

Crust:

1 1/3 cups graham wafer crumbs

6 tbsp butter

Filling:

1 pkg - 4 serving size vanilla instant pudding

1/3 cup milk

1/3 cup Bailey's Irish Cream or liqueur of your choice

OR

2/3 cup milk if you would rather not use liqueur 

4 cup butter pecan ice cream, slightly softened

1 cup whipping cream

2 - 28 gram Skor or Health candy bars, crushed or ground

Melt butter, add crumbs and pack into a 10" ungreased springform pan. Chill. 

Beat pudding mix with milk/liqueur in a large bowl until smooth. Fold in ice cream. Beat whipping cream in a small bowl until stiff. Fold into pudding mixture. Pour in crust. Sprinkle cake with with crushed candy bars and freeze. 

Remove from freezer approximately 15 minutes prior to serving. 

Broccoli Rice Casserole

Broccoli Rice Casserole

1/2 lb cheddar cheese, grated

1 bunch broccoli

1 pkg Uncle Ben's long grain and wild rice

2 cans cream of mushroom soup

Cook rice as directed on package.  Cook broccoli in boiling water until crunchy.  Mix soup and cheese together. 

In a casserole dish spoon 1/2 of rice, top with cheese/soup mixture, then broccoli and balance of rice. Sprinkle with grated cheese. 

Cook at 350 degrees for 1 hour uncovered. 

Chicken Wine and Cheese Sauce

Chicken with Wine and Cheese Sauce

4 boneless, skinless chicken breasts

3 tbsp vegetable oil

1/2 lb mushrooms, sliced

1/2 cup onions, chopped

1/2 cup white wine

1/2 cup heavy cream

1/2 cup Swiss cheese, shredded

Salt 

Pepper

Nutmeg

Paprika

Sprinkle chicken breasts with salt, pepper and nutmeg on both sides. Heat oil at medium heat and brown chicken on both sides. Add mushrooms and onions on second side. 

Once browned add wine, cover and simmer over low heat for 15 - 20 minutes. Remove chicken to a platter and keep warm. 

Increase heat to medium and boil liquid until reduced by half. 

Add cheese, cream and paprika, reduce heat and cook on low stirring until cheese melts and sauce thickens. 

Spoon over chicken and serve. 

Pork Tenderloin in Pan Sauce

Pork Tenderloin in Pan Sauce

1/2 cup olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar 

Juice of 1 lemon

1 tbsp Worcestershire sauce

1 tbsp fresh parsley, finely chopped

2 tsp dry mustard

4 cloves garlic, minced

Pepper

1 lb pork tenderloin

Pan Sauce

Pan scrapings from pork tenderloin

1/2 cup chicken broth

2 tbsp of pork marinade from above

1 tsp butter

Combine all marinade ingredients and reserve 2 tbsp.  Place pork tenderloin and marinade in a bag, seal and let marinade in fridge for approximately 3 or 4 hours. 

In an oven proof hot skillet over medium-high heat, sear each side of tenderloin for 2 - 3 minutes. Place in a 350 degree oven and cook for approximately 45 minutes or until the meat has reached an internal temperature of 160 degrees. Remove from pan and let rest. 

Place skillet on stove on medium heat, add the chicken broth and scrape up the browned pieces from the bottom of the pan. Add the reserved marinade and boil for 2 - 3 minutes until reduced by half. Add the butter and remove from heat, stirring until butter has melted. 

Slice tenderloin, cover with pan sauce and serve. 

Honey Bourbon Chicken

Honey Bourbon Chicken

1 lb chicken thighs, boneless, skinless

1 cup honey

1/2 cup soy sauce

1/4 cup ketsup

2 tbsp vegetable oil

2 cloves garlic, minced

1/2 cup diced onion

1/4 tsp red pepper flakes

Cornstarch

Sesame Seeds

Salr and Pepper

Sprinkle both sides of chicken thighs with salt and pepper and place in crockpot. 

In a medium size bowl combine honey, soy sauce, ketsup, garlic, onion and red pepper flakes. Stir well and pour over chicken in crockpot. 

Cook on low for 3 - 4 hours or high for 2 - 2 1/2 hours. 

When done, remove chicken from crockpot. Combine cornstarch with water and whisk into the crockpot to thicken the sauce. Place chicken back in crockpot and stir well to coat the chicken with sauce. 

Serve hot over white rice and sprinkle with sesame seeds. 

Dry Garlic Ribs

Dry Garlic Ribs

4 - 5 pounds pork spareribs, sweet and sour cut

1 1/2 cups water

1 1/2 cups brown sugar

4 1/2 tbsp soy sauce

1 1/2 tbsp dry mustard

6 garlic cloves, minced

Slice ribs between each bone into individual portions. Place on baking pan in a single layer and bake in a 350 degree oven for 1 hour. 

Combine water, brown sugar, soy sauce, mustard and garlic in pot and warm over medium heat until sugar is dissolved and sauce is well mixed. 

Transfer ribs to a casserole dish and cover with sauce. Stir well and bake in a 350 degree oven uncovered for an additional 45 minutes to an hour stirring every 20 minutes to ensure the ribs are well coated and the sauce does not burn until the ribs are tender. 

Chicken Parmesan

Chicken Parmesan

1/3 cup Parmesan cheese, grated

1/3 cup fine bread crumbs

1/3 cup flour

2 eggs, beaten

1 tbsp butter

2 cups spaghetti sauce

8 oz mozzarella cheese, sliced or grated

4 boneless, skinless chicken breasts

Combine cheese and bread crumbs. Dip chicken in flour, then egg, then in crumb/Parmesan cheese mixture; let sit for 10 minutes. 

Melt butter over medium heat and brown chicken on both sides. 

Spread 1/2 sauce in bottom of shallow casserole dish. Place chicken breasts on top of sauce and cover with mozzarella cheese and pour remaining pasta sauce around chicken. 

Bake in a 350 degree oven for approximately 45 minutes. 

Asiago, Potato and Bacon Gratin

Asiago, Potato and Bacon Gratin

1 1/2 lbs potatoes, peeled and cut into 1/4 inch slices

1 tsp salt

2 tbsp garlic, minced

1/4 cup flour

2 cups 1 percent milk

3/4 cup asiago cheese, grated

1/4 cup fresh chives, chopped

1/4 tsp pepper

4 bacon slices, cooked and crumbled

Cooking spray

Heat a medium saucepan over medium heat. Add garlic and sautée lightly. Sprinkle flour over shallots and gradually add 1/2 cup milk whisking until well blended. Add remaining milk stirring with a whisk. Cook over medium heat until thickened, approximately 9 minutes. Remove from heat and stir in salt, cheese, chives, pepper and bacon. 

Arrange half of the potato slices on the bottom of a baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaing potato slices and cheese sauce. 

Bake uncovered in a 350 degree oven for 45 - 50 minutes until cheese is bubbly and lightly browned. 

Roasted Cauliflower

Roasted Cauliflower

1 head cauliflower, cut into flowerettes 

4 tbsp olive oil

3 cloves garlic, minced

Salt and pepper to taste

Mix all ingredients and spread onto a baking sheet. 

Bake for 30 minutes in a 325 degree oven. 

Baked Asparagus

Baked Asparagus

1 bunch asparagus

2 tbsp olive oil

2 tbsp garlic, minced

1/4 cup Parmesan cheese

Salt and pepper to taste

Mix olive oil, garlic, salt and pepper in a shallow dish. Add asparagus and coat evenly. Marinate for an hour or so. Spread asparagus in a single layer on a baking sheet and sprinkle with Parmesan cheese. 

Bake in a 400 degree for approximately 8 minutes. 

Roasted Mushroom Medley

Roasted Mushroom Medley

2 lbs mixed fresh mushrooms

2 cloves garlic, chopped

1/2 cup olive oil

1 tsp fresh rosemary, chopped

1 tsp fresh sage, chopped

1/4 cup fresh parsley, chopped

1 tsp balsamic vinegar

Salt and pepper to taste

Preheat oven to 350 degrees. 

Clean mushrooms and slice into pieces no larger than 2 inches in size. 

Mix the olive oil with garlic, herbs and seasonings in an ovenproof casserole large enough to fit all of the mushrooms. Add the mushrooms and mix well, coating the mushrooms with the flavoured oil. 

Bake covered for approximately 30 to 40 minutes or until cooked through. 

Remove from heat, drizzle with balsamic vinegar and serve. 

Egg Foo Yong

Egg Foo Yong

8 eggs, beaten

3/4 lbs bean sprouts

1/2 cup green onions, thinly sliced

1/2 lb fresh white mushrooms, chopped

1/4 tsp garlic powder

1/4 tsp pepper

1/2 tsp salt

2 tbsp cooking oil

1 1/2 tsp cornstarch

1 1/2 tsp vinegar

1 1/2 tsp sugar

1 tsp soy sauce

3/4 cup chicken broth

Mix the first 7 ingredients together. Heat frying pan over medium heat, drizzle a little oil in the pan. With a soup ladle, pour pancake like portions onto the pan. Once the egg sets well, flip the egg foo yong and continue to cook. Place egg foo yong patties on a serving platter or in a casserole dish. 

In a small pot whisk cornstarch, vinegar, sugar, soy sauce and chicken broth. Heat over medium heat until slightly thickened  

Pour sauce over egg foo yong and serve. 

Wonton Soup with BBQ Pork

Wonton Soup with Bbq Pork

2 pork tenderloin

1/4 cup soy sauce

2 tbsp red wine

1 tbsp brown sugar

1 tbsp honey

2 tsp red food colouring

1/2 tsp cinnamon

1 green onion, halved

1 clove garlic, minced

1 lb ground pork

6 green onions, finely chopped

1 tsp ground ginger

2 tsp soy sauce

2 tsp sesame oil

1 pkg wonton wrappers

10 cups chicken broth

4 cups water

2 green onions

4 ginger slices

4 cloves garlic

6 green onions, thinly sliced on the diagonal

1 tsp sesame oil

1 tsp soy sauce 

Coarse salt to taste

Combine soy sauce, wine, sugar, honey, food colouring, cinnamon, onion and garlic in a large bowl. Add tenderloin, turn to coat completely. 

Cover and refridgerate 1 hour or overnight, turning meat occasionally. Place meat on a wire rack in a baking pan. Reserve marinade. Bake for 45 minutes in a 350 degree oven, turning and basting frequently with marinade.  Remove from oven and rest. 

In a medium bowl mix together pork, green onions, ginger, soy sauce and sesame oil. 

To make wontons, lay 1 wrapper on work surface, place about 1 1/2 tsp of pork filling in the centre of the wrapper. Brush opposite corners of wrapper with water. Fold up one corner to meet opposite corner to form a triangle. Press edges together firmly to seal. Brush opposite corners with water and bring corners together under filling. Press together firmly. Repeat with remaining filler and wrappers, keeping filled wontons covered with damp tea towels. You should have approximately 40 wontons when filled depending on how much you use in each one. 

In a large pot heat sesame oil over medium heat, add garlic and ginger and heat for approximately 2 minutes.  Add broth, water, salt, green onion and soy sauce, reduce heat to medium low and simmer for approximately 30 minutes. Remove ginger, garlic and green onion. 

Add wontons 1 at a time and return to a boil. Reduce heat to medium and simmer until wontons are just cooked through, about 4 to 6 minutes. Thinly slice pork tenderloin and add to soup and heat until warmed through. 

Add sliced green onion and serve immediately.