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Recipes



From

River Edge

Compiled:

by Garry Kelsey


Index

Chili Recipes

Bread, Buns and Pastry

Cakes and Cookies

Meats, Chicken & Fish

Hors d'oeuvres

Vegetables

Pickles & Relishes

Salads

Jams and Jellies




BACK


Chili Recipes

Crock Pot Chili

Hot Chili

Assorted Chili Recipes

Cincinnati Chili

Dynamite Chili

Fred Drexel's 1981 Winning Chili Recipe

Jay Pennington's Just Plain Good Chili

Sandy's Chili

Zesty Chili

Outlaw Chili

A simple, adaptable chilli recipe




Crock Pot Chili


Ingredients:

1 lb. ground beef, browned and drained

1 medium onion, diced

1 small or 1/2 large green pepper diced

1 can diced tomatoes

1 can chili beans (Brooks Hot Chili beans are my favorite)

1 small can tomato paste

1/2 cup red wine

1 pkg chili seasoning mix

1 tblsp chili powder

Mix everything together in the crockpot and cook on low 6 or more hours.

This is really good with some cheese stirred in just before serving and a

dab of sour cream on top. BACK


Hot Chili

Ingredients:

2 lb. Ground Beef (The leaner the better)

1 15oz Can Kidney Beans

1 15oz can Black Turtle Beans (Progresso makes good ones)

1 8oz can tomato sauce

1 large Yellow Onion (Chopped)

5-6 cloves of garlic (or about 2 teaspoons of garlic in oil)

12 Lg Jalapeno peppers (Take the seeds out before using)

1 tblsp Paprika

1 tblsp Cumin

1 tblsp Garlic Powder

1 tblsp Oregano

1 tsp Cayenne

1/2 tsp Black Pepper

Salt to taste

Enough Olive oil to saute the onions, garlic and jalapenos

Chop the onions, peppers and garlic. Saute them in olive oil until the

onions are browned. Throw in the Beef and continue cooking until the

beef is browned. When done, throw the mixture along with all of the

other ingredients, into a crock pot or stewing pot. In the crock pot

cook for 6 to 10 hours. In the stew pot cook covered for about an hour

and a half. If more liquid is needed add beer or red wine. BACK

.


Assorted Chili Recipes




Chili

Ingredients:

bay leaf

2-3 cups soaked beans (black or red)

4 tsp cumin

4 tsp oregano

4 tsp paprika

1/2 tsp cayenne

ground chili powder (however much looks good, few tsp.?)

1 chili negro or ancho

peanut oil

2 large onions, chopped

4-6 cloves garlic, minced

salt

4 cups tomatoes, chopped (fresh/peeled or canned)

1/2 tsp chopped chipotle chili

1/4 cup red wine

1/2 tbsp vinegar (wine, cider, rice)

Cover beans and bay leaf with 2 inches of fresh water, bring to boil.

Lower heat and simmer. Toast cumin and oregano over med. heat,

stirring so they don't burn. When they're fragrant, add paprika,

cayenne, and chili powders--toast a few seconds. Remove from heat.

Then grind with mortar and pestle. Dry the chili negro or ancho in a

hot oven (400) for a few minutes. Cool and remove stem, seeds, veins.

Shred it and then grind in food processor, blender, etc. Saute onion in

oil till soft, add garlic, salt, ground herbs and chili, cook 5 min.

Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20

min. Add to the beans and add more water to cover beans by 1 inch.

Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste.

Adjust seasoning (cumin, oregano, salt, chili powder, chipotle,

vinegar.)

If you can wait, it's best to serve it a day later. Very good with cornbread. BACK


Chili

Ingredients:

3 cups dried beans, 1/2 pinto, 1/2 black beans

1 can S&W salsa

1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)

1/3 cup chili powder (I used 1/2 cup, it was maybe a bit much.)

1 tblsp cumin

1 - 1/2 lb ground beef ("chili grind", or braising tips cut into 1/4" cubes.)

1/4 tsp oregano

3 Chipotle peppers (or 4 or 5...)

1 large onion.

Soak the beans overnight. Brown the ground beef, and drain off the fat.

If the chipotles are dried, soak them for 5 minutes in hot water, then

pulverize them with the onion and garlic in a blender. Add onion,

oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with

"enough" water. Let simmer for about 12 hours. About an hour before

it's done, add the can of salsa.

The "chili powder" is bulk powdered "chili powder" chilies, New Mexico

chilies, I think. NOT the mixture with all kinds of other spices in it

that is more common in grocery stores. I like my chili heavier on the

chili powder, lighter on the tomatoes.

BACK


Chili

(Serves 4)

Ingredients:

1 small can tomato paste

3 (15 oz.) cans tomato sauce

1 large can stewed tomatoes

1 green pepper (diced)

1 onion (diced)

3 jalepeno peppers (diced)

1 lb ground beef or sliced steak

2 tsp chilli powder(approximate)

chayenne pepper (to taste)

1 can kidney or red beans

Brown beef, peppers, and onion. Drain off any grease. Stir in the rest

of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. cook with the lid off an

Hour. Then cook 1 hour with the lid on. Cook on VERY low!

For a milder chilli take out the cheyenne pepper and the jalopenos.

Its best with grated chedder cheese on top and corn bread on the side! BACK


Cincinnati Chili

Ingredients:

1 qt beef broth

2 lb ground beef

1/4 cup onion flakes

4 tbsp chili powder

1 tsp ground cinnamon

1 tsp ground cumin

3/4 tsp instant minced onions

1/2 tsp salt

1/4 tsp ground allspice

1/4 tsp ground cloves

1/16 tsp ground red pepper (cayenne)

1 bay leaf

15 oz can tomato sauce

2 tbsp cider or white vinegar

1/2 oz unsweetened chocolate

Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until

meat separates into small pieces. Cover and simmer 30 minutes. Add

remaining ingredients and mix well. Bring to boil. Reduce heat,

simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight.

Skim off fat and reheat. Serves 6. BACK


Dynamite Chili
(Serves 4)

Ingredients:

2 cup water

1/2 cup dried pinto beans, soaked overnight then drained

1 tbsp oil or bacon drippings

1 onion, sliced

1/2 green bell pepper, cored, seeded and chopped

1 garlic clove, minced

2/3 lb boneless pork, cut into 1/2" cubes

1/3 lb beef stew meat, cut into 1/2" cubes

16 oz canned whole tomatoes, drained

2 tbsp chili powder

1 diced green chile, Jalapeno or Serrano

1 tsp dried oregano, preferably Mexican, crumbled

2 tsp cumin

1/3 cup dry red wine

salt and fresh ground black pepper to taste

2 tbsp prepared tortilla flour or masa harina, mixed with water to form a paste (optional)

Combine water and beans in medium saucepan and bring to boil over medium

high heat. Reduce heat and simmer until tender, about 1 hour.

Heat oil in large skillet over med-high heat. Add onion, green pepper,

and garlic. Saute until tender. Transfer to Dutch Oven and set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables in

Dutch Oven. Add beans and their liquid along with tomatoes and

seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,

uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some of

the tortilla flour paste to thicken. BACK


Fred Drexel's 1981 Winning Chili Recipe

(Serves 4)

Ingredients:

2 1/2 lb beef brisket, cut into 1" cubes

1 lb lean pork, ground

1 large onion, chopped finely

2 tbsp Wesson oil

salt and pepper to taste

3 cloves garlic, minced

2 tbsp diced green chilies

8 oz tomato sauce

1 beef bouillon cube

12 oz Budweiser beer

1 1/4 cup water

4 tbsp chili powder (or 6 tbsp if desired)

2 1/2 tbsp ground cumin

1/8 tsp dry mustard

1/8 tsp brown sugar

1 pinch of oregano

In a large kettle or Dutch oven, brown the beef, pork and onions in hot

Wesson oil. Add salt and pepper to taste. Add remaining ingredients.

Stir well. Cover and simmer 3 to 4 hours, until meat is tender and

chili is thick and bubbly. Stir occasionally. BACK


Jay Pennington's Just Plain Good Chili

(Serves 16)

Ingredients:

oil

3 medium onions, finely chopped

2 medium green peppers, finely chopped

3 stalks celery, finely chopped

8 lbs coarsely ground beef

1 can (6oz) tomato paste

2 can (1lb-13oz) cans stewed tomatoes

2 can (1lb) tomato sauce

1 can (7oz) chile salsa

3 cloves garlic, finely chopped

2 jar (3oz) chili powder

1 medium jalapeno chili, seeded and chopped

2 tbsp salt

oregano

garlic salt

coarsely ground pepper


Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green

peppers and celery 10 min. Add meat and cook 10 min or until brown.

Stir in tomato paste, stewed tomatoes and tomato sauce.

Add chopped garlic, chili powder, salt, dash oregano, chile salsa and

jalapeno. Cook 30 min, season to taste with garlic salt and pepper,

then simmer 2 1/2 hours. Stir every 10-15 min. BACK


Sandy's Chili

Ingredients:

1/3 cup oil

3 medium onions, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 bell pepper, chopped

1 jalapeno pepper, minced

2 lbs. tofu chunks

2 tbsp each ground red chili, cumin, oregano

1 bay leaf

2 cups water

2 28 oz. cans tomatoes

6 oz. can tomato paste

2 cans kidney beans

salt to taste

Saute first five ingredients in oil until limp. Add tofu and saute

until browned. Mix the spices together in a bowl and sprinkle into the

pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir.

Bring to a boil. Reduce heat and simmer for 2 hours, stirring

occasionally. If desired, at this point, add the kidney beans. Taste

and correct seasoning. The addition of 1 tsp to 1 tbsp of cayenne

pepper can make this gradually more spicy. As the recipe reads, it is

fairly tame. NOTE: The ground chili are NOT chili powder. Most chili

powder is made up of a combination of chili, oregano, cumin, salt and

garlic. If chili powder is all you can find, then you will have to

readjust the cumin and oregano amounts. BACK


Zesty Chili

Ingredients:

1 lb carrots

1 lb zucchini

1 lb onions

1/4 cup vegetable oil

3 lb ground turkey (or beef)

1 tbsp minced garlic

4 28-oz cans crushed tomatoes

1 15-oz can of tomato sauce

2 tsp salt

Chop carrots, zucchini and onions in the food processor.

Heat 1/4 cup vegetable oil in a 6 quart pot. Add vegetables. Cook over

medium-high heat 15-20 minutes, stirring 3 or 4 times until almost

tender.

Put 3 lbs. ground turkey (or beef) and 1 tbsp. minced garlic in an 8

quart pot. Cook, breaking up meat, until it is no longer pink. Stir in

the vegetables, four 28-oz. cans crushed tomatoes in puree (drain some

of the juice or it might be too watery), a 15 oz. can of tomato sauce

and 2 tsp. salt. Bring to a boil; reduce heat to medium-low. Simmer

15 to 20 minutes for flavors to develop.

You will have about 22 cups of meat sauce. You can use the sauce as is

for spaghetti sauce or freeze some for future chili.

(or you can decrease proportions and make less to begin with).

With 7 cups of the meat sauce, add 38-oz. of kidney beans and 2 or more

tablespoons chili powder. Top with shredded cheese and onions.

Refrigerate up to 5 days. Freeze up to 4 months. BACK


Outlaw Chili


Ingredients:

1 lg. bell pepper

1 lg. onion

3 lb. ground beef

2 cans tomatoes (16 oz. cans)

1 can tomato sauce (16 oz. can)

1 pkg. mild chilly powder

2 cans chile beans (16 oz. cans)

16 oz. Cheddar cheese, shredded

Chop up bell pepper and onion. Saute until brown.

Put in ground beef and cook on medium heat until brown. Drain grease from beef.

Add tomatoes, tomato sauce, chile powder and chile beans.

Place heat on low or simmer and cook for 1 hour.

Put shredded cheese over chilly when serving. Serves 6-8. BACK


A simple, adaptable chilli recipe

Ingredients:

1lb of minced steak

1 large onion

1 regular can of chopped tomatoes

1 can of kidney beans in chilli sauce

1 can of baked beans

2 fresh chillies chopped and seeded

or

minced chilli

hot chilli powder

chilli sauce

ground cumin

mixed herbs

2 cloves of garlic

I find the best way to cook chilli is in a wok so choose non stick for convenience. I advise getting all your ingredients ready in advance, i.e. cans opened and vegetables chopped.

1. Heat a drizzle of olive oil in the wok and add the minced steak. Fry until all the meat is brown, stirring regularly.

2. Add the chopped onion and fry for a minute. (You could fry the onion before the meat if you like it really soft, but if you do it second it will retain more texture and flavour.)

3. Add the cans of chopped tomatoes, kidney beans and baked beans. Stir well. I usually add a bit of water in the chilli sauce from the kidney beans and add this too as this will steam off with cooking.

4. Add the chili or minced chili. I like my chili spicy but it can be hard to get good quality fresh chili from your local supermarket. Birds Eye are the best. Green ones are milder than red ones and smaller ones are stronger than big ones. The seeds are very strong so make sure you don't include those unless you've got an asbestos mouth. Minced chili is widely available. Use between one and two teaspoons depending on how you like your chili.

5. Add some mixed herbs, ground cumin and chilli powder. A good way of making sure you don't put in too much at once is to pour it into the lid first until you've got the right amount. How much you use is obviously up to you but start with about 1/2 a teaspoon and work your way up. Cumin has lots of flavour and you'll notice the difference if you add it to all sorts of meals.

6. Add the garlic (with the skin removed and then crushed or finely chopped) and stir everything in well.

7. Chili sauce probably isn't totally necessary and you'll need to experiment until you find the right level of spice for your taste. If you're using sauce add it now and stir through. Most chili sauces you'll find in the supermarket are for dipping and won't add much to a dish like this.

8. Turn the heat down and let the chili simmer gently for about half an hour, stirring every few minutes. You can cook chili very slowly and all the flavours will infuse well. If it's drying out just add a bit more water. In the meantime cook rice or whatever you choose to serve it with. Personally I like steamed basmati rice and a tiny bit of sour cream on top of the chili.

9. Enjoy!

If you're not sure how much spice to go for just add a bit and leave the chilli to simmer for a while. Taste it and see what you think. Remember you can always add more but there's no way it's going to come out!

This recipe will serve four and can easily be frozen. Remember to thoroughly defrost it before reheating and the chilli will be less spicy once it's been frozen so you might want to add extra spices. BACK


Bread, Buns Pies and Pastry

Pastry for Two Crust Pie

Cinnamon Buns

Rye Bread

Winter Bread

Chou Pastry

Chocolate Pie

Zucchini Bread

Garlic Cheese Bread

Green Tomato Pie

Sugar Pie

Peanut Butter Ice Cream Pie

Butter Tarts

Mom's Pumpkin Pie

Pumpkin Pie

Pie Crust



Pastry for Two Crust Pie

Ingredients Cut 2/3 cup plus 2 tbsp. shortening into 2 cups all-purpose flour and 1 tsp. salt. Add 4 to 5 tbsp. cold water, 1 tbsp. at a time, mixing until pastry almost cleans side of bowl (1 to 2 tsp. can be added if necessary ) Gather pastry into a ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll 1 round 2" larger than inverted 9-inch pie plate. Fold into quarter and place in plate. Unfold and ease into plate. Roll second round. Fold into quarters; cut slits so steam can escape. BACK


Cinnamon Buns

2 frozen bread rolls

1 cup brown sugar

1/4 cup vanilla instant pudding

1-2 tbsp. cinnamon

3/4 cup raisins

1/2 cup melted butter

Grease 10" Bundt pan and put rolls around.

Sprinkle with the above ingredients 1 at a time.

Pour melted butter all over.

Cover with clean damp cloth and leave overnight.

Bake at 350 for 25 minutes.

Let cool for 5 minutes before serving. BACK




Rye Bread

1 egg

water to make 12 fl. oz.

1/2 tsp. salt

1 tbsp. sugar

2 tbsp. olive oil

3 cups rye flour

1 cup bread flour

1 tsp. yeast BACK


Winter Bread

1 egg

fresh berries 13 oz (by weight)

1/2 tsp. salt

2 tbsp. sugar

2 oz. lard

3 3/4 cups flour

1 tsp yeast



This is inspired by the bread made by the Cree who live around Hudson's Bay, which since time immemorial was made of equal parts animal fat, corn flour and berries, moulded around a stick and baked over an open fire. (Today, they add baking powder and sugar.) True winter fare for anyone who spends all day outdoors, combining energy and vitamin C. Most sweet fresh or dried fruits may be used, unless they contain sulphur dioxide as preservative. If you use dried, such as currants, use 1 cup and add water to total 13 fl.. oz BACK


Chou Pastry

Ingredients:

1 cup water

1/2 cup butter or margarine

1 cup all purpose flour

4 lg. Eggs

Bring water to boil in small pan

Add butter and melt over medium heat

Return mixture to boil and add flour all at once

Beat vigorously until mixture forms a ball that comes away from the sides of pan.

Remove from heat.

Add unbeaten eggs one at a time and beat each one in thoroughly before adding the next.

Beat mixture long enough to obtain a smooth texture or until you can cut throygh with a clean knife without anything sticking to the blade

Bake at 425 degrees for 20 minutes

Reduce heat to 325 and continue baking 15 to 20 minutes.

Yields 12 large, 24 medium or 48 minis. BACK


Chocolate Pie

Crust:

Pre-heat oven to 350 degrees

1 1/2 cups graham crumbs

1/4 cup melted butter

2 tsp. sugar

Mix ingredients together and press into the bottom of a pie plate and bake for 10 minutes.

Filling:

1 pkg. cream cheese

1 cup whipping cream

1/2 cup chocolate syrup

Mix cream cheese until soft.

Add chocolate syrup and mix.

Mix whipping cream and add to cheese and chocolate mixture and stir.

Pour filling into crust and chill for a few hours.

Put whipped cream and chopped chocolate on top if desired. BACK


Zucchini Bread

Ingredients:

4 eggs

1 cup of oil

2 cups of grated zucchini with skin

3 1/2 cups of all purpose flour

1 1/2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

3/4 tsp. baking powder

1 cup chopped nuts

1 cup raisins

1 tsp. vanilla

Beat eggs and add sugar and oil.

Sift dry ingredients and add alternately with zucchini.

Add nuts, raisins and vanilla.

Bake in two 5" by 8" loaf pans for 55 mins. At 350 degrees. BACK


Garlic Cheese Bread

I use about 5 or 6 large cloves depending on the amount of bread I am making.

Slice a french loaf or baguette fairly thick (or actually any kind of bread that will stay together when sliced)

Chop the garlic fine but not crushed

Melt a large amount of butter or margarine in a skillet (usually about 3 - 5 tbls.)

Stir in the garlic and turn off the heat immediately (don't over cook the garlic and definitely don't burn)

Place the bread, a few slices at a time in the melted butter and garlic just long enough to soak up some butter

(make sure you have garlic on each piece and just do one side)

Remove and place the bread on a foil lined cookie sheet sprayed with Pam (butter side up)

Sprinkle with mozzarella cheese and broil in the oven for a few minutes, until cheese melts and turns light brown

Serve hot with spaghetti, lasagna or any Italian dish. BACK


Green Tomato Pie

Ingredients:

1 1/4 cups sugar

1/4 cup plus 2 tbsp. all-purpose flour

1 teaspoon salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

6 medium green tomatoes, peeled, sliced and slices cut into fourths (about 4 cups)

To peel green tomatoes, place in boiling water 2 minutes, then in cold; peel.

Grated peel and juice of 1 lemon (about 1 tsp. of grated peel and 3 tbsp. of juice)

1 tbsp. butter or margarine

Heat oven to 425 degrees. Prepare pastry for two crust pie. Mix sugar, flouyr, salt, cinnamon and nutmeg in medium bow. Add tomatoes, lemon peel and juice; toss. Turn into pastry-lined pie plate; dot with butter. Cover with top crust; seal and flute. Cover edge with 2 to 3 inch wide strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until golden brown, 35 to 45 minutes. Serve warm. BACK


Sugar Pie

Ingredients:

Crust:

1 cup flour

1/2 tsp. salt

1/2 cup oil

2 tbsp. milk

Put in pie plate:

Filling:

2 tbsp. flour

1 cup brown sugar

1/2 tsp. cinnamon

1/2 stp. Cloves

1 can carnation milk

1/2 tsp. butter

Bake at 350 degrees for 1 hour BACK


Peanut Butter Ice Cream Pie

Ingredients:

1 prepared 9" graham pie crust

2 lt. Vanilla Ice Cream

1 recipe peanut butter sauce (see below)

chopped peanuts (optional)

With small ice cream scoop, completely cover the bottom of pie shell with ice cream.

Drizzel peanut butter sauce over ice cream.

Place in freezer about 15 minutes to harden.

Alternately cover first layer with scoops of ice cream and peanut sauce.

Garnish top with chopped peanuts if desired.

Freeze until ready to serve.

Makes 8 servings.

Peanut Butter Sauce

Ingredients:

1 cup firmly packed brown sugar

1/2 cup liquid honey

1 tbsp. butter or margarine

3/4 cup smooth peanut butter

3/4 cup milk or light cream

Combine sugar, honey and butter in a 4 cup microwaveable bowl.

Cook at medium-low 4 to 4-1/2 minutes, until sugar is dissolved, stirring once.

Add peanut butter and whisk until smooth.

Stir in milk or cream.

Refrigerate until cool.

Makes 2 cups. BACK


Butter Tarts

Ingredients:

1 Pastry Recipe

1 egg beaten

1/3 cup butter

1 cup brown sugar

2 tbsp. milk

1/2 cup raisins

1 tsp. vanilla

Prepare pastry and roll 1/8" thick and cut into 4" rounds

Press into medium sized tart pans.

Mix all ingredients together and fill tart shells 2/3 full

Bake at 450 degrees for 8 minutes.

Reduce temperature to 350 degrees and bake 15 to 20 minutes longer.

Makes 12 to 15 tarts. BACK


Mom's Pumpkin Pie

Ingredients:

7 cups pumpkin

2 - 1/2 cups brown sugar

1 - 1/2 tsp. ginger

1/2 tsp. mace

2 tsp. salt

6 eggs

4 - 2/3 cups milk BACK


Pumpkin Pie

Ingredients:

2 cups brown sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. mace

4 eggs slightly beaten

1 can pumpkin

1 cup evaporated milk

1 cup cream

2 deep unbaked pie shells

Mix together thoroughly brown sugar, salt, cinnamon and mace.

Stir in eggs.

Add pumpkin taking care that mixture is well blended.

Stir in milk and cream.

Bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and continue baking 25 minutes longer or until firm and crust is well browned. BACK


Pie Crust

Ingredients:

2 lbs. Lard

6 cups flour

2 cups cold water

1 tsp. salt

1/2 tsp. baking powder

Mix all ingredients together and roll into a ball.

Wrap in foil or vinyl wrap and refrigerate over night.

Remove from wrap and separate into portions to be rolled into crust.

Can be frozen for use later. BACK



Cakes & Cookies

California Coffee Cake

Butterscotch Squares

Pecan Fudge

Pecan Cookies

Dream Squares

Oatmeal Cookies

Apple Cinnamon Cake

Fudgey Brownie Bars

Chocolate Truffles

Doggie Biscuits

Peanut Butter Chip Chocolate Cookies

Chocolate Peanut Butter Clusters

Date & Nut Treats

Rice Krispie Squares

Rice Krispies Caramel Crisps

Rice Krispie Polka Dot Bars

Peanut Butter Cupss

Shortbread

Chocolate Chip Cookies

Rhubarb Cake

Old-Time Carrot Cake

Seven Layer Squares

Molasses Muffins

Fruit Cocktail Cake

Sucre a la Creme

Banana Pecan Muffins

Super Chocolate Fudge

Classic Philadelphia Cheesecake

Marbled Pumpkin Cheesecake

Carrot Cookies

Oatmeal Chocolate Chip Walnut Cookies

Peanut Butter Cookies

Rhubarb-crisp Muffins




California Coffee Cake

Grate peel from 1 orange and 1 lemon

Set aside.

Mix Together - Topping

1 1/2 Tbsp. melted margarine or butter

1/2 Cup brown sugar

1 Tsp. cinnamon

1 Tbsp. flour

1/2 Cup chopped walnuts or pecans (1 Cup if you like nuts)

Set aside.

Cream Together

1/2 Cup marj. or butter

1 Cup sugar

2 eggs yolks

Beat egg white and set aside

2 Tsp. baking powder

1 1/2 Cup flour

Pinch of salt

Grated peel

3/4 Cup milk

Fold in beaten egg whites

Pour into greased spring form pan.

Put on topping and swirl through with knife.

Bake 350 - 50-60 minutes. BACK


Butterscotch Squares

3/4 Cup Peanut Butter

1 Pkg. Butterscotch Chips

3 Cups Marshmallows

- melt in double boiler

- add peanut butter

- remove from heat

- add marshmallows

- pour into shallow cake pan.

Serge's Version

30 Little Marshmallows

Mix in 2 Cups of Graham Cracker Crumbs

1 Can Eagle Brand Milk

1/2 Cup Red Cherries

1 Tsp. Vanilla

2 1/2 Cups Coconut

Sprinkle some coconut on top. BACK




Pecan Fudge


Ingredients:

3/4 Cup Eagle Brand sweetened condensed milk

1 3/4 Cup brown sugar

1 1/2 Cups Peanut butter chips or other chips

2 Cups Mini marshmallows white only

1 Tsp. Vanilla

1/2 Cup Pecans or other nuts

Boil milk and sugar 5 minutes only.

Remove from heat.

Stir in marshmallows until melted.

Stir in chips until melted.

Add vanilla and nuts and stir.

Put in buttered and waxed paper.

Chill till set. BACK


Pecan Cookies


Ingredients:

Pre-heat Oven to 300 degrees

1/2 lb. Butter

1 1/2 cups flour

1/2 cup sugar

1/2 cup chopped pecans

1/4 tsp. salt

1 tsp. vanilla

Cream butter and sugar together.

Then add remaining ingredients.

Drop by teaspoons onto a greased cookie sheet.

Bake at 300 degrees for 25 minutes or until lightly browned.

Yield: 3 dozen cookies. BACK




Dream Squares


Ingredients:

1/2 cup margarine

1 cup flour

Blend as pastry and spread evenly in ungreased square pan.

Topping ingredients:

2 eggs

1/2 cup flour

1 tsp. baking powder

1 tsp. Vanilla

1 cup white sugar

1/8 tsp. salt

1 cup cherries

1/2 cup coconut

1 cup chopped nuts

Beat eggs well and add sugar.

Sift dry ingredients

Pour over pastry.

1 pkg. butterscotch chips

3 cups marshmallows

3/4 cup Peanut butter

Bake in oven 325 degrees for 20 - 25 minutes

Ice with butter icing. BACK




Oatmeal Cookies


Ingredients:

1 cup shortening

1 cup packed brown sugar

1/2 cup sour milk

1 teaspoon baking soda

2 cups oatmeal

2 cups flour or enough to roll

Drop by spoonful on greased cookie sheet.

Flatten with a fork.

Bake at 350 degrees for 8 to 10 minutes BACK


Apple Cinnamon Cake


Ingredients:

1 1/2 cups vegetable oil

1 1/2 cups sugar

1/2 cup packed brown sugar

3 eggs

3 cups all purpose flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. salt

3 1/2 cups of diced peeled apples

1 cup chopped walnuts

2 tsp. vanilla extract

Caramel Icing

1/2 cup packed brown sugar

1/3 cup half and half cream

1/4 cup butter or margarine

dash of salt

1 cup confectioners' sugar

chopped walnuts (optional)

1. Combine oil and sugars. Add eggs, one at a time, beating well after each addition.

2. Combine dry ingredients, Add to batter and stir well. Fold in apples, walnuts and vanilla.

3. Pour into a greased and floured 10 inch tube pan. Bake at 325 degrees F for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes. Remove to wire rack to cool completely.

4. Icing: In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in confectioners sugar until smooth. Drizzle over cake. Sprinkle with nuts if desired.

Serves 12 to 16. BACK


Fudgey Brownie Bars


Ingredients:

1/4 cup sugar

1 1/4 cups flour

1/2 cup butter

1 can Eagle Brand Sweetened Condensed Milk

1/2 cup cocoa

1 egg

1 tsp. vanilla

1/2 tsp. baking powder

3/4 cup of nuts

In medium bowl, mix sugar and 1 cup of the flour.]Cut in butter until crumbly. Press firmly onto bottom of pan. Bake 15 minutes at 325 degrees in a glass pan or 350 in a metal pan.

In a large bowl beat Eagle Brand, cocoa, egg, flour, vanilla, baking powder.

Stir in nuts. Put over crust.

Bake 20 minutes at 325 degrees or until centre is set. Sprinkle with icing sugar. BACK


Chocolate Truffles


Ingredients:

3 pkg. semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed milk 1 Tbsp. vanilla Coatings (see below)

In heavy saucepan over low heat melt chips with Eagle Brand milk.

Remove from heat, stir in vanilla.

Chill 2 hours or until firm.

Shape into 1-inch balls, roll in any of the coatings.

Chill one hour or until firm.

Store covered at room temperature.

Makes about 6 dozen candies.

Coatings

Finely chopped nuts

flaked coconut

chocolate sprinkles

coloured

sprinkles

unsweetened cocoa powder

icing sugar BACK


Doggie Biscuits


Ingredients:

1 tsp. instant beef bouillon

1/2 cup hot water

2 1/4 cups whole wheat flour

1/2 cup nonfat dry milk

1/3 cup vegetable oil

1 jar (about 3 1/4 oz.)Bacon flavoured pieces

1 tbsp firmly packed brown sugar

1 egg

Preheat oven to 300 degrees.

In a medium bowl, dissolve bouillon in water.

Add remaining ingredients, stirring until well blended.

On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8-inch thickness.

Use a 2 inch heart-shaped cookie cutter to cut out dough.

Transfer to a greased baking sheet.

Bake 30 to 35 minutes or until firm.

Transfer to a wire rack to cool completely.

Store in an airtight container.

Yield: About 6 dozen doggie biscuits. BACK


Peanut Butter Chip Chocolate Cookies


Ingredients:

1 1/4 cups Butter or margarine softened

2 cups sugar

2 eggs

2 tsp. vanilla

2 cups all-purpose flour unsifted

3/4 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

2 cups peanut butter chips

Cream butter or margarine and sugar until light and fluffy.

Add eggs and vanilla, beat well.

Combine flour, cocoa, baking soda and salt, blend into creamed nixture.

Stir in chips.

Drop by teaspoonfuls onto ungreased cookie sheet.

Bake at 350 degrees for 8 to 9 minutes. (Do not overbake, cookies will be soft.)

(They will puff while baking and flatten while cooling.)

Cool slightly and remove from cookie sheet.

Yield: 4 1/2 doz. cookies. BACK


Chocolate Peanut Butter Clusters


Ingredients:

1/2 cup semi-sweet chocolate chips

1/2 cup peanut butter chips

1 1/2 cups Rice Krispies cereal

In saucepan over low heat, melt together chocolate chips and peanut butter chips stirring to thoroughly combine.

Remove from heat and stir in cereal until completely coated with chocolate mixture.

Drop by heaped tbls. Onto wax paper-lined baking sheets.

Chill until set, about 30 minutes.

Yield: Approx, 20 clusters. BACK


Date & Nut Treats


Ingredients:

1/2 cup margarine or butter

1 cup granulated sugar

1 cup firmly packed chopped pitted dates

1/3 cup chopped drained maraschino cherries

1 egg lightly beaten

1 tsp. vanilla extract

3 cups Rice Krispies cereal

1 cup chopped walnuts or pecans

1 1/2 cups Sweetened coconut

1. In large microwaveable bowl, microwave at high about one minute or until melted.

Stir in sugar, dates, cherries and egg, mix well.

Microwave at high, 4 to 4 1/2 minutes, stirring every 1 1/2 minutes, until mixture is smooth and thickened.

2. Add vanilla. Stir in cereal and nuts, mix well.

Drop by tbls. onto coconut in shallow dish. Form into balls, rolling in coconut. Chill. Store in refrigerator, covered.

Yield: about 3 dozen , 1 1/2 " diameter.

Variation:

Sprinkle half of coconut over bottom of buttered 2 Lt. (9") square pan.

Spoon on cereal mixture, spread evenly. Top with remaining coconut, pressing into mixture. Chill. Cut in small squares.

Stove top preperation:

In large heavy saucepan over medium heat, cook and stir date mixture until it comes to a boil.

Boil 3 to 5 minutes.

Follow step 2. Above. BACK


Rice Krispie Squares


Ingredients:

1/4 cup butter or margarine

5 cups miniature marshmallows or 40 regular (250 gr. Pkg.)

1/2 tsp. vanilla extract (optional)

6 cups Rice Krispies cereal

1. In a large saucepan over low heat, melt butter.

Add marshmallows, stir until melted and well blended. Remove from heat.

2. Stir in vanilla. Add cereal, stirring until coated.

3. Using lightly-buttered spatula, press into buttered 13" x 9" pan.

Cool, and cut into squares.

Microwave directions:

In large microwaveable bowl, microwave butter at high 30 to 60 seconds or until melted.

Add marshmallows, tossing to coat.

Microwave at high 1 to 1-1/2 minutes or until smooth when stirred, stirring after 45 seconds. Follow step 2 and 3 above.

Yields 24 - 2" squares.

For chewier squares use 5 cups of cereal. BACK


Rice Krispies Caramel Crisps


Ingredients:

1 - 397 gr. Pkg. caramels

1/4 cup milk

2 tbsp. butter or margarine

6 cups Rice Krispie cereal

In large saucepan over medium-low heat, melt caramels, milk and butter together, stirring constantly until smooth.

Remove from heat and stir in cereal until thoroughly coated with caramel mixture.

Press into buttered 13" x 9" pan and chill until set. Cut into squares.

Yield: 48 1-1/2" squares. BACK


Rice Krispie Polka Dot Bars


Ingredients:

4 cups Rice Krispie Cereal

1 cup semi sweet chocolate chips

1/2 cup shredded coconut

1/2 cup chopped nuts

1 can sweetened condensed milk

1. Line 8" square baking pan with foil or waxed paper, grease bottom and sides.

2. In large mixing bowl, combine crushed cereal, shocolate ships, coconut and nuts. Add condensed milk and mix well. Spread evenly in prepared pan.

3.Bake at 350 degrees for metal pans, or 325 for glass pans, 25 to 30 minutes or until top is just golden (do not overbake). Cool 10 minutes. Turn out and remove foil or paprer. Cool completely on rack. Cut into bars. Store covered at room temperature.

Yield: 24 - 2" x 1-1/4" bars. BACK


Peanut Butter Cups


Ingredients:

1/2 cup softened butter

1/2 cup peanut butter

1/2 cup firmly packed brown sugar

1/2 cup white sugar

1 egg

1/2 tsp. vanilla

1-1/4 cups all-purpose flour

1 tsp. baking soda

1-1/2 cups miniature chocolate chips

Heat oven to 325degrees. Beat butter, peanut butter and both sugars until light and fluffy.

Add egg and vanilla, mixing well.

Combine flour and baking soda, add to butter mixture, mixing well.

Roll into 1 inch balls.

Place in lightly greased miniature muffin pans.

Bake for 12 to 14 minutes.

Remove from oven and immediately place 1 tsp. chocolate chips in centre of each cupcake. Allow to cool slightly and remove from muffin pans.

Makes 42 cupcakes. BACK


Shortbread


Ingredients:

2 cups flour

1 cup butter (not margarine)

1/2 cup icing sugar

1/2 tsp. salt

1/8 tsp. nutmeg

1 egg yolk

Soften butter slightly, but do not allow to become oily.

Stir in sugar, salt, nutmeg and egg yolk.

Add flour, a little at a time, until mixture is too stiff to work with spoon.

Turn onto foured board and knead lightly, drawing in flour all the time until dough begins to crack.

Roll our dough and cut using your favorite cutter.

Bake at 350 degrees about 10 minutes. BACK


Chocolate Chip Cookies


Ingredients:

1 cup brown sugar

1/2 cup white sugar

1 cup Crisco shortening

2 eggs

2 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

2 cups flour

2 cups chocolate chips

Cream brown and white sugar with shortening.

Add eggs and vanilla.

Add salt, baking soda and flour.

Mix together.

Add chocolate chips.

Bake at 325 degrees until lightly golden. BACK


Rhubarb Cake

Rhubarb Cake

Ingredients:

1 - 1/2 Cups sugar

1/2 cup shortening

1 egg

1 cup buttermilk or milk

1 or 2 cups rhubarb cut fine

3/4 tsp. salt

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

Topping:

1/2 cup brown sugar

1 - 1/4 tsp. cinnamon

mix together and sprinkle over cake.

Bake 350 degrees for 30 minutes. BACK



Old-Time Carrot Cake


Ingredients:

2 cups whole wheat flour

1 - 1/2 tsp. baking powder

1 - 1/2 tsp. ground cinnamon

1 tsp. baking soda

1/8 tsp. ground nutmeg

1/2 cup honey

1/2 cup plain yogurt

1/4 cup canola oil

2 egg whites

1 large egg

1 tbsp. vanilla extract

2 cups grated carrot

Frosting:

4 oz. Cream cheese, softened

1/4 cup confectioners' sugar

1/2 tsp. vanilla extract

1/2 cup chopped walnuts for garnish, optional

Preheat oven to 400 degrees.

Spray an 8 inch square cake pan with vegetable cooking spray. Set aside.

In a medium bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg.

Mix well.

In a large bowl, using an electric mixer set on medium speed, beat honey, yogurt, oil, egg whites, egg and vanilla until blended. Fold in carrot.

At low speed, beat in flour mixture until smooth.

Pour batter into prepared pan.

Bake until a toothpick inserted in centre comes out clean, about 30 minutes.

Place pan on a wire rack to cool slightly.

Turn onto rack and cool completely.

To prepare frosting, at low speed, beat cream cheese, sugar, and vanilla until smooth.

Spread frosting on top of cake.

Garnish with nuts. BACK


Seven Layer Squares


Ingredients:

1/2 cup butter - melted in 9 x 13 inch pan in the oven

layer in pan:

1 cup graham cracker crumbs

1 cup coconut

1 cup chocolate chips

1 cup butterscotch chips

1 cup chopped nuts

Drizzle over layers:

1 can eagle brand condensed milk

Cook at 350 degrees for 30 to 35 minutes. BACK


Molasses Muffins


Ingredients:

1 - 1/4 cups flour

1/2 tsp. baking powder

1 tsp. cinnamon

1/4 cup butter or margarine

1/2 tsp. baking soda

1 egg

1/2 tsp. salt

1/2 tsp. ginger

1/2 tsp. cloves

1/4 cup sugar

1/2 cup molasses

1/2 cup hot water

Combine all ingredients and bake for 15 to 25 minutes at 350 degrees. BACK


Fruit Cocktail Cake


Pre-heat oven to 350 degrees

Ingredients:

1 cup white sugar

1 tsp. salt

1 egg

1 cup chopped nuts

1 cup flour

1 small can fruit cocktail

1 tsp. baking soda

Drain cocktail and mix fruit with sugar.

Add beaten egg, dry ingredients and nuts.

Pour into greased 9 inch cake pan.

Topping:

Mix 1/2 cup brown sugar and 1/2 cup chopped nuts and sprinkle over cake before baking.

Bake for 45 to 50 minutes. BACK


Sucre a la Creme


Ingredients:1 cup butter

2 cups brown sugar

1 small evaporated milk

1 lb. Icing sugar

Melt butter and brown sugar over medium heat.

Add evaporated milk and bring to a boil.

Let boil for 5 minutes without stirring.

Remove from heat. Beat in icing sugar until smooth.

Add 1/2 cup walnuts if desired.

Pour into pan and let cool completely.

Cut into 1 inch squares. BACK


Banana Pecan Muffins


Ingredients:

2 cups mashed bananas

1/2 cup melted butter or margarine

1 egg beaten

1 tsp. vanilla

1 - 1/2 cups flour

1/2 cup sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup chopped nuts

Grease 12 large muffin tins.

Combine bananas, butter, egg and vanilla.

In another bowl combine remaining ingredients.

Make a well in the centre.

Pour liquid ingredients over dry ingredients.

Stir quickly until ingredients are just blended.

Batter will be lumpy.

Fill muffin tins 1/2 full.

Bake at 350 degrees about 20 minutes.

Serve hot.

Makes 1 dozen large muffins. BACK


Super Chocolate Fudge


Ingredients:

1 pkg. semi sweet chocolate chips

1 can Eagle Brand condensed milk

1 - 1/4 cups icing sugar

pinch of salt

1 tsp. vanilla

1/2 cup chopped nuts

In heavy saucepan over low heat, melt chocolate chips with condensed milk.

Stir in remaining ingredients.

Spread evenly in waxed paper lined 8 inch square pan.

Chill two or three hours or until firm.

Turn fudge onto cutting board, peel off paper and cut into squares.

Store loosely covered at room temperature.

Makes about two pounds. BACK



Classic Philadelphia Cheesecake


Ingredients:

1 - 1/4 cups graham crumbs

1/4 cup butter melted

3 pkgs. Philadelphia brick cream cheese softened

3/4 cup sugar

1 tsp. vanilla

3 eggs

Mix crumbs and butter and press onto bottom of 9 inch springform pan.

Beat cream cheese, sugar and vanilla with mixer until blended.

Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour over crust.

Bake at 350 degrees for 40 to 50 min. or until centre is almost set.

Run knife around rim of pan to loosen cake.

Cool before removing rim.

Refrigerate cheesecake 4 hours. BACK


Marbled Pumpkin Cheesecake


Graham Crust:

1 cup graham crumbs

3 tbsp. sugar

3 tbsp. margarine, melted

Combine and press into bottom of pan and bake at 325 degrees for 10 minutes

Cheesecake:

2 pkgs. Cream cheese

3/4 cup sugar

1 tsp. vanilla

3 eggs

1 cup pumpkin cooked and mashed

3/4 tsp. cinnamon

1/4 tsp. nutmeg

Beat cream cheese, 1/2 cup sugar and the vanilla until smooth.

Add eggs, one at a time, beating well between ech addition.

Put aside 1 cup of this mixture.

Add remaining sugar, pumpkin and spices to the original mixture.

Pour into cake mold and cover with cup of cake mix you had put aside.

Mix lightly with a knife to create marbled effect.

Bake at 350 degrees for 55 minutes. BACK


Molasses Oatmeal Cookies


Heat oven to 375 degrees

Ingredients:

1/2 cup of sugar

1/4 cup of molasses

1 cup of sifted all purpose flour

1/8 tsp. baking soda

1 tsp. ginger

1 1/3 cups quick cooking oatmeal

3/4 sup shortening (melted)

1 egg lightly beaten

3/4 tsp. baking powder

1/2 tsp. cinnamon

Combine sugar and shortening.

Add molasses and egg and beat well.

Sift flour, baking powder, soda, salt, cinnamon and ginger together into mixture and add oatmeal.

Stir to blend.

Drop by rounded teaspoons on lightly greased baking sheet.

Bake about 10 minutes or until firm to touch. BACK


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 BACK

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. BACK


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. BACK




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. BACK


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. BACK





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. BACK


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. BACK




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. BACK




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. BACK


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. BACK


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. BACK


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. BACK


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. BACK


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. BACK


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. BACK


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. BACK



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. BACK


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. BACK


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. BACK




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. BACK




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. BACK


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. BACK


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. BACK


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. BACK


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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