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Carrot Cookies
Preheat oven to 400 degrees
Ingredients:
1 cup shortening
3/4 cup of sugar
2 eggs
1 cup of mashed cooked carrots
2 cups of all purpose flour
2 tsp. of baking powder
1/2 tsp. salt
3/4 cup shredded coconut
Orange butter icing (below)
Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoonfuls about 2 inches apart onto lightly
greased baking sheet.
Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove from baking sheet. Cool and frost with orange butter icing.
Yields 4 doz. Cookies
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Orange butter Icing
3 tbsp. soft butter or margarine
1 1/2 cups confectioners sugar
2 tsp. grated orange peel
1 tbsp orange juice
Blend butter and sugar. Stir in orange peel and juice. Beat until frosting is smooth and of spreading consistency.
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Oatmeal Chocolate Chip Walnut Cookies
Ingredients:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 tsp. vanilla
2 tbsp. milk
2 eggs lightly beaten
2 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 1/2 cups oats
12 oz. Choc. Chips
1 1/2 cups walnuts
Cream together the butter and sugars in a large bowl. Add the vanilla and milk and stir to combine. Add the eggs, one at a time, beating well after each addition.
Sift together the flour, salt, baking powder and baking soda and stir into the creamed mixture.
Stir oats, choc. Chips and walnuts into batter. Chill in refrigerator. Roll into small balls and place on a cookie sheet and bake in a 350 d. oven for 12 to 15 minutes.
Yields 4 doz. Cookies.
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Peanut Butter Cookies
Ingredients:
1 1/2 cups butter
1 1/2 cups brown sugar
1 1/2 cups white sugar
3 eggs
1 1/2 cups peanut butter
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3 cups flour
1 1/2 tsp. vanilla
Cream butter, add sugars, beating until creamy. Mix in egg, peanut butter, salt, baking soda. Blend in flour, slowly. Add vanilla and mix well.
Drop onto greased cookie sheet by spoonfuls and flatten with fork.
Bake at 350 degrees for 10 to 12 minutes.
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Rhubarb-crisp Muffins
Topping:
1/3 cup brown sugar
1 tbsp. softened butter
1 tsp. cinnamon
Muffins:
1 - 1/2 cups packed brown sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
3 cups or about 3/4 lb. Finely diced rhubarb
Topping:
In small bowl, combine sugar, butter and cinnamon until crumbly.
Set aside.
Muffins:
Preheat oven to 375 degrees.
In medium bowl, cream together brown sugar, butter , egg, vanilla and almond extract until mixture is light in colour.
In separate bowl, stir together flour, baking powder and baking soda.
Add flour mixture to sugar mixture alternately with butter milk, stirring just until dry ingredients are moistened. Do not over mix, batter should be lumpy.
Fold in rhubarb.
Divide batter among 12 - 15 paper lined or well-greased muffin cups, muffin cups will be very full.
Sprinkle each muffin generously with sugar mixture.
Bake for 25 - 30 minutes or until a toothpick inserted into centre of muffin comes out clean.
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Meats, Chicken & Fish
Barbecued Spareribs
Teriyaki Grilled Salmons
Cajun Salmon
Pork Chops
Chicken Balls
Swiss Chicken Cutlets
Garlic-Stuffed Chicken
Rosa's Chicken and Rice
Spaghetti Meat Sauce
Barbary Coast Hamburgers
Salisbury Steak
Barbecued Spareribs
2 Lbs. Pork Spareribs
Water
Celery seed
Sauce:
3 Tbsp. Molasses
1 Tbsp. Vinegar
1 Tbsp. Prepared Mustard
1 Tbsp. Brown Sugar
1 Tbsp. Lemon Juice
1/2 Tsp. Salt and Freshly Ground Pepper
Cut ribs into sections, place in a large pot of simmering water. Add celery seed and simmer for 1 hour.
In a small saucepan dish, combine sauce ingredients and heat to boiling.
Brush both sides of ribs with sauce.
Grill over medium heat 8 - 10 minutes.
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Teriyaki Grilled Salmon
Ingredients:
1/4 cup brown sugar, not packed
3 tbsp. oil
3 tbsp. soy sauce
1 1/2 tbsp. minced fresh garlic
1 1/2 tbsp. minced fresh ginger
4 (4 to 6 oz.) Salmon steaks or fillets
1 sheet (12 x 18) heavy aluminum foil
In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger.
Place steaks/fillets in a baking dish. Turn fish over several times to coat; regrigerate 30 to 45 minute. Remove salmon from marinade.Cook on foil sheet on medium
hot grill, turning once during about 6 t o 12 minutes per inch of thickness. Do not over cook.
Makes 4 servings.
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Cajun Salmon
Ingredients:
1/3 cup butter
2 tbsp. Cajun Blackened seasoning mix
1 tbsp. minced garlic
1/2 cup vermouth
1/2 cup finely chopped pecans or walnuts
4 (4 to 6 oz.) Salmon fillets or steaks, thawed if necessary
lemon wedges
Melt butter in large skillet over medium - high heat. Stir in Cajun seasoning and garlic. Cool a few minutes, stirring constantly. Add vermouth. Cook for 10 minutes
per inch of thickness, measured at thickest part until fish just flakes when tested with a fork. Squeeze lemon over salmon and serve immediately.
Makes 4 servings.
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Pork Chops
Ingredients:
6 pork chops
1 egg beaten
crushed corn flakes
1 cup tomato juice
1/2 cup brown sugar
pepper and salt
1 tbsp. vinegar
dash of ground cloves
Dip chops in beaten egg and roll in corn flakes. Brown in hot fat.
Combine tomato juice, brown sugar, salt, pepper, vinegar and cloves and boil for 3 minutes. Pour over chops and bake at 350 degrees for 1 hour.
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Chicken Balls
Ingredients:
Cook chicken and allow to cool.
Cut in cubes
Batter:
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
Add enough water to make a batter and coat chicken cubes.
Drop into hot grease and cook until tender and browned.
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Swiss Chicken Cutlets
Ingredients:
2 thin slices low fat Swiss cheese (about 2 oz.)
4 chicken cutlets (4 oz. Each) 1/4" thick
2 tbsp. all-purpose flour
1/2 tsp. black pepper
1 tbsp. butter or margarine
1/2 cup chicken broth
1/4 cup dry white wine or chicken broth
1/4 tsp. dried oregano
chopped fresh parsley and fresh oregano sprigs for garnish
Cut each cheese slice in half place 1 half on top of each cutlet.
Starting with a short end, tightly roll up cutlets, jelly-roll style.
Tie securely with string.
On waxed paper, combine flour and pepper.
Mix well.
Add cutlets, toss gently to coat.
In a large nonstick skillete, melt butter over medium heat.
Add cutlets, cook , turning frequently, until golden, about 3 minutes.
Add broth, wine, and dried oregano to skillet.
Increase heat, bring to a boil.
Reduce heat to medium-low, simmer until chicken is cooked through and sauce is slightly thickedned, about 10 to 12 minutes.
Place on a serving plate, remove string.
Garnish with parsley and oregano sprigs.
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Garlic-Stuffed Chicken
Ingredients:
2 cups water
8 cloves garlic, unpeeled
6 tbsp. chopped fresh parsley, divided
1 tsp. grated lemon peel
1/4 tsp. salt
4 boneless chicken breasts with skin (4 oz. Each)
1/4 cup chicken broth
2 tbsp. fresh lemon juice
Lemon wedges and fresh parsley sprigs for garnish.
In a small saucepan, bring water to a boil.
Add garlic, cook for 10 minutes.
Drain garlic, peel and cut into thin slices.
In a small bowl, combine garlic, 1/4 cup of chopped parsley, lemon peel and salt.
Mix well.
Loosen skin from each chicken breast to form a pocket.
Place about 1 tsp. of garlic mixture under skin of each breast.
Heat a large nonstick skillet over medium-high heat.
Add chicken skin side down, cook until golden, about 4 minutes.
Turn chicken, reduce heat to medium.
Cover and cook until no longer pink in center, about 10 to 12 minutes.
Transfer chicken to a plate.
Using paper towels, wipe any fat from skillet.
Add remaining chopped parsley, broth and lemon juice to pan. Bring to a boil, cook for 1 minute.
Spoon mixture over chicken.
Garnish with lemon wedges and parsley sprigs.
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Rosa's Chicken and Rice
Ingredients:
2 tsp. corn oil
4 skinless, boneless chicken breast halves (4 oz. each) cut into pieces
1 large red or green bell pepper, cut into strips (about 12 cup)
1 medium onion, diced (about 1 cup)
1 tbsp. minced pickled jalapeno pepper
2 cups long grain white rice
2 cups chicken broth
2 cups water
1 can 14 - 1/2 oz. Whole tomatoes undrained
1/4 cup sliced green olives (optional)
In a large nonstick Dutch oven, heat the oil over medium heat.
Add chicken, cook until lightly browned, turning once, about 8 minutes.
Transfer to a plate and keep warm.
Add bell pepper, onion and jalapeno pepper to pan.
Cook for 5 minutes.
Stir in rice, saute for 1 minute.
Add the broth, water and tomatoes with liquid, break up tomatoes with a spoon.
Return chicken to pan.
Increase heat and bring to a boil.
Reduce heat to low.
Cover andn simmer until the rice is tender and liquid is absorbed, about 20 minutes.
Stir in the olives.
Place in a serving dish and serve.
Prepare in advance.
Make this dish a day ahead, cool, cover and refrigerate.
To reheat, stir in a little chicken broth, cover and warm over low heat on stovetop.
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Spaghetti Meat Sauce
Ingredients:
2 lb. Hamburger
1 green pepper
3 onions
2 cans mushrooms
celery
1 can tomatoes
1 can tomato juice
1 can Bravo spaghetti sauce
dried chilli pepper
celery salt
onion salt
paprika
garlic salt
Brown hamburger in skillet.
Drain off excess fat or moisture.
Add all vegetable and canned ingredients and simmer.
Add spices to your desired taste.
Simmer for several hours.
Optional
Fresh tomatoes, chilli peppers, mushrooms and garlic can be substituted.
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Barbary Coast Hamburgers
Ingredients:
1 - 1/2 lbs. Ground beef
1/3 cup tomato juice
1 - 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Using your hands, lightly mix all the ingredients together.
Shape into 4 patties.
Broil in an oiled pan 3 minutes on each side or to desired degree of rareness.
Serve with mushroom sauce if desired.
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Salisbury Steak
Ingredients:
2 lbs. Twice ground beef
4 tbsp. grated onion
3 tbsp. finely chopped green pepper
1 clove minced garlic
2 tbsp. minced parsley
2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. paprika
1/8 tsp. thyme
1/4 cup flour
3 tbsp. olive oil
Mix together the beef, onion, green pepper, garlic, parsley, salt, pepper, paprika and thyme.
Shape into patties 3/4 inch thick.
Dip lightly in the flour and brush with the oil.
Arrange on a broiling pan.
Broil 3 inches from source of heat for 5 minutes on each side, or to desired rareness.
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Hors d'oeuvres
Cheese Ball
Cream Cheese Salsa Roll-ups
Cheese Ball
1 - 250 grs. Cream Cheese (soft)
3 - cups Cheddar Cheese (grated)
1/4 - cup Sour Cream
1/4 - cup Green Onions (chopped very small)
1 - dash Worchestershire Sauce
1 - dash Tabasco Sauce
Mix well.
Make into one large ball or two smaller balls using your hands.
Wrap in foil, chill 1 day or overnight in the freezer.
Refrigerate until ready to serve.
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Cream Cheese Salsa Roll-ups
Ingredients:
8 oz. Firm cream cheese
8 oz. Grated cheddar cheese
2 green onions chopped
2 tbsp. chopped parsley
3/4 cup spicy salsa
6 - 10" flour tortillas
3/4 cup grated Parmesan cheese
2 tbsp. vodka preferably pepper flavoured (optional)
Beat together cream cheese, green onions, parsely, salsa and vodka.
Spread about 1/2 cup of mixture on each tortilla then sprinkle 2 tbsp. parmesan on top.
Roll up tortillas in jelly roll fashion and wrap in plastic wrap.
Refrigerate for about two hours or overnight.
Unwrap and slice into 1/2 inch thick slices.
Optional
For a different taste and texture bake at 375 degrees on a lightly oiled cookie sheet for 5 to 7 minutes or until cheese is melted.
Cool for a minute before removing.
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Vegetables
Baked Potatoes with onion and garlic
Baked Potatoes with onion and garlic
Scrub potatoes, slice each potato about six times, but not completely through.
Put a slice of onion and a piece of garlic in each cut, dot with butter, sprinkle with garlic powder, salt and pepper.
Wrap tightly in foil, cook for about 1 hour turning occasionally.
Serve with sour cream.
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Pickles & Relish
Pickled Vegetables
Garlic Dill Carrots
Salsa Sauce
Pickled Vegetables
Fill gallon container with:
1 head cauliflower cut into bite size pieces
6 medium onions sliced thin
3 carrots sliced thin
Sweet peppers, all colours if you have them
Enough cucumbers to fill the gallon jar
2 cups cider vinegar
2 cups sugar
1 tbsp. celery seed
Salt
Cook about 5 minutes or until the mixture turns white.
Seal gallon jar.
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Garlic Dill Carrots
Ingredients:
4 cups vinegar
8 cups water
1/2 cup course salt
2/3 cup white sugar
Bring to a boil and let set to reach room temperature.
Slice carrots in strips.
Place dill and 2 garlic cloves in bottom of jar.
Pour vinegar solution into jar and seal.
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Salsa Sauce
Ingredients:
3 green peppers (medium size)
16 tomatoes (medium size)
6 onions (medium size)
1 head celery (large)
1 cup vinegar
2 tbsp. salt
1/2 cup sugar
3 tbsp. pickling spice (in bag)
Wash and peel tomatoes and onions.
Chop tomatoes, onions and celery very fine.
Add the rest of the ingredients.
Boil for 3 to 4 hours until desired thickness.
Put into hot sterilized jars and seal.
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Salads
Cranberry Salad
Carrot Salad
Cranberry Salad
From my sister Vivian Aug. 2006
Dissolve one pkg. of cherry (or other) jello in 1 cup hot water.
As soon as it starts to set add:
1 can of whole cranberries
1 cup of crushed pineapple
10 oz. Frozen strawberries
optional: 3/4 cup chopped pecans or walnuts saving a few whole ones for garnish.
May be made ahead as it will keep a week in frig.
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Carrot Salad
Ingredients:
2 lbs. cooked diced carrots
add 2 stalks of chopped celery
1 diced green pepper
1 diced onion
Sauce:
1 can tomato soup
3/4 cup sugar
1/2 cup vinegar
1/4 cooking oil
2 tbsp. dry mustard
1 tbsp. Worchestershire sauce
celery seed or parsley
Boil together for a few minutes.
Add sauce to other ingredients and allow to sit for several days for flavour diffuse.
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Jams and Jellies
Rhubarb Jam
Rhubarb Jam
Ingredients:
5 cups rhubarb finely cut
5 cups white sugar
1 19 oz. Can of crushed pineapple and juice (540 ml.)
2 pkg. strawberry jello 3 oz. Size (85 gr.)
Mix first three ingredients and boil for 20 minutes. Remove from heat and stir in jello until dissolved. Pour into hot jars and seal.
Yields 6 - 1/2 pint jars
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