My Next Cookbook by Barbara Qualley

Itâ&#x20AC;&#x2122;ll be in...

My Next Cookbook

Barbara Qualley 1

It’ll be in...

My Next Cookbook

Christmas 2008 Clockwise L to R: Jennifer Vasko, Taylor Vasko, Stew Qualley, David Qualley, Rachael Qualley and Barbara Qualley

Itâ&#x20AC;&#x2122;ll be in...

My Next Cookbook Barbara Qualley

Cluaran Maple Bay, British Columbia

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, now known or to be invented, without permission in writing from the author.

FIRST PRINTING - August 2009

Qualley, Barbara, 1947Itâ&#x20AC;&#x2122;ll be in my next cookbook / Barbara Qualley.

Includes index. ISBN 978-0-9733466-1-9 1. Cookery. I. Title. TX714.Q33 2009

641.5

C2009-904541-9

Photography by: Barbara Qualley

Printed and bound in Canada by: Copy Cat Printing & Design Ltd.

Dedicated to

Taylor May Vasko

The next generation to enjoy family traditions

FOREWORD After the completion of “Stir Well and Season to Taste”, I found far too many typos and a missing ingredient (1/2 cup butter, Black and White Chunk Cookies, page 163). The biggest oversight was forgetting to paste in my mother’s picture. I had no idea now many copies I would print. Fifty seemed an appropriate number. The printer talked of larger numbers to reduce the price per copy. Oh, my! Ursula Robson Finally, with trepidation, I printed two hundred copies. They have all sold! Thanks to friends and family, my first compilation cookbook was a success! Now when I prepare a dish people enjoy, I’m asked if it is in ‘the cookbook’. Often it’s not, so my response is “It will be in my next cookbook!” Each Christmas, the family asks for recipes for certain traditional dishes served each year at Christmas or Thanksgiving. Stew shook his head. He knew another cookbook was about to be born. Several recipes are attributed to my aunt, Anne Beaufoy. She was a great cook and published a cookbook to tempt her friends and raise funds for Parkinson’s research. So, here it is. More of the recipes family and friends enjoy!

TABLE OF CONTENTS Appetizers.....................................................................

Salads and Soups...........................................................

Vegetables......................................................................

Entrees...........................................................................

Seafood..........................................................................

111

Cookies..........................................................................

129

Desserts.........................................................................

161

Miscellaneous.................................................................

185

Christmas Menu.............................................................

208

Cookbook Reference Lists..............................................

209

Index..............................................................................

225

Measurements and Conversion Table TEASPOONS

TABLESPOONS

1/4 teaspoon 1/2 teaspoon 3/4 teaspoon 1 teaspoon 3 teaspoons 6 teaspoons

1/4 tablespoon 1/3 tablespoon 1 tablespoon 2 tablespoons

12 teaspoons 16 teaspoons 18 teaspoons 24 teaspoons 32 teaspoons 36 teaspoons 48 teaspoons

4 tablespoons 5 1/3 tablespoons 6 tablespoons 8 tablespoons 10 2/3 tablespoons 12 tablespoons 16 tablespoons

CUPS

1/16 cup 1/8 cup 1/4 cup 1/3 cup 3/8 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 ½ cups 2 cups 3 cups 4 cups 8 cups 16 cups

FLUID OUNCES

1/2 oz 1 oz 1 1/2 oz 2 oz 2 1/2 oz 3 oz 4 oz 5 oz 6 oz 8 oz 12 oz 16 oz 24 oz 25.6 oz 32 oz 64 oz 128 oz

MILLILITER

1 ml 2 ml 4 ml 5 ml 15 ml 30 ml 44 ml 60 ml 75 ml 90 ml 125 ml 150 ml 175 ml 237 ml 355 ml 473 ml 710 ml 757 ml 946 ml

OTHER

1 jigger

¼ pint

½ pint 1 pint 1 ½ pint 1 fifth 1 quart 2 quarts 1 gallon

Appetizers

Goat Cheese Torta Joyce Gammie shared this at a Warmland Calligraphers’ pot luck. Now you know what to do with your basil. Pesto!

• • • • • • • • •

2 tablespoons butter 85 - 150 grams Chevre goat cheese 250 grams cream cheese, softened 1 clove garlic, minced 1/2 medium white onion, minced 2 shots/shakes Tabasco 1/3 cup sun-dried tomatoes in oil, well drained and slivered 1/4 cup pine nuts, toasted 1/2 cup pesto sauce (Olivieri is good; homemade is better!)

Mix first six ingredients well with a beater or food processor. Line a small bowl (or two, or several ramekins) with plastic wrap. Sprinkle bowl with nuts and tomatoes, then cover with pesto. Spread cheese mix over pesto. Cover and refrigerate until ready to serve. Will keep in refrigerator for several days. Invert onto serving plate and remove plastic wrap. Serve with crackers, melba toast or fresh baguette slices.

Basil Pesto • • • • • •

2 cups fresh basil leaves 4 large cloves garlic, peeled and roughly chopped 3/4 cup pine nuts, toasted 1 cup Extra Virgin olive oil 1 cup Parmesan cheese, freshly grated Salt and pepper to taste

Toast the pine nuts in a 350°F oven or in a dry frying pan stirring continuously until they turn golden brown and fragrant. Take care that they do not burn. Cool. In a food processor, process the basil, garlic and pine nuts until it makes a paste. With motor running, add the olive oil in a slow, steady stream. Add the cheese, salt and pepper and continue to process until blended. Store in the refrigerator up to 2 weeks, or freeze. 12

Dukka An Australian treat with a Middle East flavour

• • • • • • • • • • • •

1/2 cup macadamia nuts 1/4 cup hazelnuts 1/4 cup sunflower or pumpkin seeds 1/4 cup unsweetened shredded coconut 1 cup sesame seeds 1/2 cup coriander seeds 1/4 cup cumin seeds 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper

• •

Extra Virgin Olive Oil Thin slices of baguette/French bread

On rimmed baking sheet, spread macadamia nuts, hazelnuts and sunflower seeds; toast in 350°F oven for 9 minutes. Sprinkle with coconut; toast, stirring occasionally, until nuts and coconut are fragrant and golden brown, about 3 minutes. Let cool. Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds, stirring occasionally, until sesame seeds are golden, about 8 minutes. Let cool. In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces. Transfer to bowl. Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne pepper; stir to combine. Store in refrigerator or freeze. Serve at room temperature. Dip mouth-sized pieces of bread in extra virgin olive oil then in Dukka. Delightful! Makes about 3 cups 13

Grecian Party Squares Carol Davy shared this recipe while cruising the San Juan Islands in 2003

• • • • • • • • • •

2 packages refrigerated crescent rolls 1 package Knorr vegetable soup mix 1/2 cup sour cream 1/2 cup mayonnaise 1 cup feta cheese, crumbled 1 package frozen chopped spinach, defrosted and drained 1 - 8 oz. can artichoke hearts 1 - 8 oz. can water chestnuts 2 cloves of garlic, crushed 1/4 cup fresh Parmesan cheese, grated

Pre-heat oven to 375ºF. Combine mayonnaise, soup mix, and sour cream in bowl; set aside. Unroll crescent rolls, and pat into cookie sheet. Bake 10-12 minutes until golden. (Don’t worry about appearance.) Drain spinach and squeeze out excess moisture. Place in bowl with drained and chopped artichoke hearts and water chestnuts. Add the feta cheese and garlic, and mix well. Spread mixture evenly over partially baked crescent rolls, grate the 1/4 cup Parmesan on top; bake 10 - 12 minutes or until heated through. Cut into squares and serve. Makes 28 appetizer squares

Red/Green Pepper Jelly This recipe can be made with all red or all green peppers

• • • • • • •

1 cup sweet red peppers, finely chopped 1 cup sweet green peppers, finely chopped 1 to 2 jalapeño peppers, minced (optional) 1 1/2 cups cider vinegar 1/2 teaspoon hot pepper sauce, or 1/4 tsp. red pepper flakes 6 1/2 cups granulated sugar 2 pouches (85 mL each) liquid pectin

In large heavy-bottomed pot, stir together sweet and jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to full boil over medium heat, stirring constantly; boil gently for 5 minutes. Remove from heat, let stand for 20 minutes, stirring occasionally. Return to full boil over high heat; stirring constantly. Immediately stir in pectin; return to full boil. Boil hard 1 minute, stirring constantly. Remove from heat; skim off any foam. Stir for 5 to 8 minutes (this prevents floating peppers). Ladle into prepared jars to within 1/4" of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip tight. Process jars in boiling water canner for 5 minutes. Let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. Makes about five 250 mL jars.

Brie-stuffed Mushrooms You can fill the mushroom caps one day in advance and bake just before serving

• • • • • • •

16-20 medium button mushrooms 2 oz. Brie cheese 1/4 cup roasted red peppers, chopped 1/4 cup green onions, chopped 3 tablespoons dried bread crumbs 1 teaspoon garlic, minced 1/2 teaspoon dried basil

Preheat oven to 400°F. Wipe mushrooms; remove stems and reserve for another use. Place on baking sheet. In a small bowl, stir together remaining ingredients. Divide mixture among mushroom caps, approximtely 1 1/2 teaspoons per cap. Place on a baking sheet and bake for 15 minutes or until mushrooms release their liquid. Serve warm or at room temperature.

Cocktail Meatballs A snap to make, and very popular

• • • • • • •

1 1/2 lb. ground beef 1/4 cup bread crumbs 1/4 cup water 1/4 cup onion, finely chopped 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon freshly ground black pepper

• •

1 1/2 cups grape jelly 1 1/2 cup Heinz chili sauce

Put first group of ingredients in a bowl. Mix well. Shape into small balls. Heat grape jelly and chili sauce in frypan. Add meatballs. Simmer very slowly for about 25 minutes turning meatballs at half time. Makes 36

Grilled Prawns with Dijon Sauce The sauce adds zing to this appetizer

• • • • • • • •

1/2 cup Dijon mustard 1/2 cup sour cream 1 cup fresh basil, finely chopped 1/2 cup whipping cream 2 tablespoons olive oil 1 teaspoon garlic, minced dash Tabasco sauce 16 large prawns, peeled

In a medium-size bowl, mix together mustard, sour cream and basil. In separate bowl, whip cream to soft peaks and fold into mustard mixture. Set aside. Combine olive oil, garlic and Tabasco in a small bowl. Brush oil on both sides of the prawns. Sear in a grill pan until cooked through. Arrange prawns on a single serving platter with a bowl of mustard sauce at the centre for dipping. Leftover sauce can be used as a dip for vegetables or can be spooned over grilled meat or fish. Serves 4

Creamy Artichoke and Leek Dip • • • • • • •

1 pkg. Knorr Cream of Leek Soup mix 1 cup mayonnaise 1 cup sour cream 1 can artichoke hearts, drained and chopped 1 cup shredded mozzarella cheese 1 clove garlic, minced 8 oz. crab meat (optional)

Preheat oven to 350°F. Combine all ingredients in a medium bowl and then spread evenly into a 1-quart casserole dish. Bake, uncovered, 30 minutes or until heated through. Serve with sliced crusty French bread, crackers or tortilla chips. Makes 3 cups

Artichoke Bruschetta An appetizer shared on Cluaran by Barbara Wellwood

• • • • •

1 - 6 oz jar marinated artichokes, drained and chopped 1/2 cup Parmesan cheese, grated 1/3 cup red onion, chopped 6 tablespoons mayonnaise 16 baguette rounds

Mix first four ingredients together and spread on bread. Broil 2 minutes.

Smoked Salmon Spirals “Keep a roll or two of this impressive last-minute appetizer on hand in the freezer.” Anne Beaufoy

• • • • • •

1/2 lb. thinly sliced smoked salmon 1/2 lb. cream cheese, softened 1 tablespoon fresh dill, chopped 1 tablespoon capers Red onion strips and dill sprigs English cucumber, 1/8” slices

Arrange salmon on plastic wrap in a 12” x 8” rectangle. Mix cheese with dill and spread over salmon. Press a row of capers into the cheese along one long edge, then, beginning at the edge with the capers, using plastic wrap to help, roll up to enclose capers in the centre. Wrap in plastic wrap, squeezing to form smooth cylinder. Twist ends closed. Freeze for at least 4 hours. To serve, thaw roll for 15 minutes, slice thinly and arrange on cucumber slices. Garnish with onion and dill. Let stand at room temperature for another 15 minutes. Makes 60 hors d’oeuvres

Sambuca Shrimp “What could be more simple?” Anne Beaufoy

• • • • •

2 oz. Sambuca liqueur 1/4 lb. butter 2 tablespoons olive oil 1 clove garlic, pressed 1 tablespoon parsley, finely chopped

•

1 lb. shrimp, cooked

Cook first 5 ingredients, stirring to combine into a sauce. Pour sauce over cooked shrimp.

Serves 4

p COOK’S TIP As an appetizer: serve warm, no dip necessary or Serve with rice cooked with a few raisins for a main course

Marinated Chèvre This recipe from Susan Ellis was a hit at Arne Day Bunyan’s ‘surprise’ 60th birthday party

• • • • • • • • • • •

2 cloves garlic, minced 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh basil, chopped ¼ teaspoon crushed red pepper flakes 1 teaspoon freshly ground black pepper ½ cup black olives, chopped ½ cup sun-dried tomatoes in oil, chopped ¼ cup olive oil ¼ to ½ cup balsamic vinegar

• •

8 oz. (250 grams) goat cheese crumbles (Chèvre) 1½ baguettes

Mix all ingredients except cheese and bread in small bowl. Let sit for 2-4 hours. Place cheese on serving dish and top with mixture. Serve with baguette slices.

Cranberry Glazed Meatballs • • • • • •

1 can (14 oz) whole berry cranberry sauce 2 tablespoons honey 2 tablespoons soy sauce 1 tablespoon sesame seeds, toasted 1 ½ teaspoons sesame oil 1 box (2 lb.) frozen meatballs, thawed

In a large saucepan, combine cranberry sauce, honey, soy sauce, sesame seeds and oil. Cook, stirring, until hot. Stir in meatballs. Simmer, uncovered, for 25 minutes or until sauce has thickened slightly. Stir often. Serve on toothpicks Makes 60-80 meatballs

Hummus Serve with cucumber rounds, red bell pepper strips and sticks of jicama

• • • • • •

2 garlic cloves, minced 1 28-oz can garbanzo beans/chickpeas 1/4 cup water 1/2 cup tahini 1/4 - 1/2 cup freshly squeezed lemon juice 1/2 teaspoon sea salt

Drain garbanzo beans (chickpeas), reserving 3 tablespoons liquid. To be really fanatical about the smoothest possible purée, peel the chickpeas. Just pop off the skins between your thumb and first finger. Using on/off turns, mince garlic in food processor. Add beans, reserved liquid, tahini, lemon juice and salt. Process mixture to coarse purée.

Makes 2 ½ cups

Wrapped Jumbo Prawns This looks as beautiful as it tastes. These can also be baked in the oven at 400°F

• • • • • • • • •

1 cup dry white wine 1 cup extra virgin olive oil ¼ cup fresh lemon juice 2 tablespoons Dijon mustard ½ cup chopped fresh basil 24 jumbo prawns, peeled 24 whole large basil leaves 24 thin slices prosciutto, fat trimmed Freshly cracked black pepper

Combine the wine, oil, lemon juice, mustard, chopped basil, and peppercorns; pour over the prawns in a shallow bowl. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally. Prepare hot coals with a generous amount of mesquite for grilling the prawns (or preheat oven to 400° F). Remove the prawns from the marinade. Wrap each prawn first in a basil leaf then with a slice of prosciutto. Thread 4 prawns lengthwise starting at the head on each of 6 metal skewers. Grill the prawns, basting with the reserved marinade, for several minutes on each side. Serve immediately. Serves 6 main course or 24 appetizers

Carciofino This is my version of a delicious dip/tepanade that we bought on Salt Spring Island.

• • • • • • • •

907 ml jar marinated artichoke hearts, drained – reserve oil 100 g grated Parmesan (not the powdery stuff!) 100 g grated Asiago 3 large cloves garlic, minced 2 ½ tablespoons fresh lemon juice 1 tablespoon white vinegar ¼ teaspoon white pepper, freshly ground ½ teaspoon sea salt

In food processor: with steel knife and machine running, drop in one clove of garlic at a time until finely minced. Add artichoke hearts and process until finely chopped. As the cheeses are hard, I prefer to grate on a box grater, or purchase already grated. Place all ingredients in a mixing bowl and stir to combine. Add more lemon juice if you prefer tangier product. Add some of the artichoke marinade to produce desired consistency.

Cheese Straws Gourmet Magazine, January 2008

• • • • • •

¼ lb. coarsely grated extra-sharp Cheddar (1 ½ cups) 1 cup all purpose flour ¾ stock cold unsalted butter, cut into tablespoons ½ teaspoon salt 1/8 teaspoon cayenne 1 ½ - 2 tablespoons milk

Preheat oven to 350°F with racks in upper and lower thirds. Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.) Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes. Cheese straws can be made 2 days ahead and kept in an airtight container at room temperature.

Curry Cumin Dip Served by Wendy Beaudoin, Barbara Wellwood’s cousin in Qualicum Beach

• • • • • • •

250 gram package soft cream cheese – light 1 tablespoon curry powder 1 teaspoon ground cumin 1 tablespoon Major Grey Chutney Red pepper jelly Currants Pine nuts—toasted

Combine the first four ingredients. Shape into mound on serving plate. Top with a thin layer of red pepper jelly. Follow with a layer of currents and then the pine nuts. Serve with toasted Naan bread wedges or crackers.

Brie and Chutney Bundles • • • •

3 sheets phyllo pastry 3 tablespoons melted butter 100 grams brie cheese, cut into 12 cubes 1/3 cup mango chutney

Lightly butter one sheet of phyllo pastry. Top it with another and brush lightly with butter. Repeat the last step one more time. Cut the layered sheets into 12 squares. Place a piece of brie and small spoon of chutney into the centre of each square. Lift up corners of each square and squeeze together to form small bundles. Place each bundle on a nonstick or parchment-lined baking pan. Chill 30 minutes in the fridge. Bake 15 minutes at 375 degrees F, or until golden brown. Cool slightly, the chutney will be very hot, before serving. Note: Bundles can be made several hours in advance, wrapped and kept stored in the fridge before baking. They can also be frozen; do not thaw before baking. Options: For a tangy, less spicy taste use cranberry sauce instead chutney. Other soft rind cheeses such as camembert could be used instead of brie. For added texture, include a little coarsely, chopped cashews in each bundle. Makes 12 bundles

Moroccan Carrot Dip Trudy Kungold Ammann brings this dish to every pot luck! Yum. Best made 24 hours in advance for flavours to develop.

• • • • • • • • •

1 1/2 lb. carrots, peeled and chopped into large pieces Pinch cayenne 2 teaspoons ground cumin 1 teaspoon paprika 2 garlic cloves, minced 2 teaspoons fresh ginger, grated 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil salt and pepper to taste

Cook the chopped carrot in simmering, salted water for about 20 minutes or until soft. Drain well, (reserving some of the liquid) then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further. Tip the carrots into the food processor bowl and process until smooth. Add the cayenne, paprika, garlic, ginger and balsamic vinegar. With the machine running, add the olive oil gradually. If mixture seems a little thick, use some of the reserved carrot water to thin down. Allow to cool. Spoon into serving dish, drizzle with a little extra olive oil, scatter with Greek olives and cilantro leaves. Serve with lightly warmed flat bread or red peppers for dipping.

Goat Cheese Mushroom Tarts • • • • • • • • • •

18 mini tart shells 2 tablespoons olive oil 1 lb. assorted fresh mushrooms, halved if large, then sliced 1 garlic clove, finely chopped 2-3 teaspoons chopped fresh rosemary 3/4 cup whipping cream Salt and pepper to taste 100 g. Salt Spring Island goat cheese Small rosemary sprigs for garnish

Bake the tart shells as per package directions, and then cool. Meanwhile, heat the oil in a large skillet over medium heat. Add the mushrooms and cook until very tender and all the moisture has been cooked out of them. Add the garlic and chopped rosemary and cook one minute more. Add the cream and cook until it slightly thickens; season with salt and pepper and then remove from heat. (If you wish to bake these tarts later, cool mushroom mixture and store in the fridge until ready to stuff, top, and bake the tarts.) Remove tarts from their foil liners and set on a parchment-lined baking tray. Fill them with the mushroom mixture and top with small pieces of the goat cheese. Bake in a 350ºF oven 10 minutes, until well heated through.

COOK’S TIP If desired, just use one type of mushroom instead of a variety. For even richer, stronger tasting tarts, use crumbed blue cheese, such as Stilton, instead of goat cheese. If you cannot have cream, mix 2 tsp. of flour into the mushrooms when cooked and stir in chicken or vegetable stock instead of cream. Simmer until stock lightly thickens.

Garlic Scape Pesto Scapes are the curly shoot on the garlic plant. You want to cut them off when they have about 2 curls in them.

• • • • • •

1/2 -1 cup grated Parmesan cheese 3 Tbsp. fresh lime or lemon juice 1/4 lb. scapes (about 12) 1/3 cup (toasted) slivered almonds (optional) 1/2 cup olive oil Salt to taste

Put the scapes, 1/2 cup of the cheese, almonds and half the olive oil in the bowl of a food processor. Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt. If you're not using the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator or packed airtight and frozen for a couple of months. Serve on bread, crackers or pasta. COOK’S TIP Fried Scapes Cut scapes to green bean size and sautée them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 teaspoon of balsamic vinegar. Finely chop and add to mashed potatoes or.... Use them as you would green onions, they're just better! Chop and add to softened cream cheese.

or...

Savory Cheese Thumbprint Cookies • • • • • • • • •

1 1/2 cups (6 ounces) shredded sharp cheddar cheese 1/2 cup (2 ounces) freshly grated parmesan cheese 1/2 cup unsalted butter, softened 1 egg yolk 1/4 teaspoon freshly ground black pepper 1 cup all-purpose flour 1 cup (4 oz) finely chopped pecans, unblanched almonds or hazelnuts 1 cup water 1 cup hot pepper jelly (red and/or green pepper jelly may be used)

NOTE: When measuring cheese and nuts, it is best to use the weight measurements. In a food processor, combine cheddar cheese, parmesan cheese, and butter; process until creamy. Add egg yolk and pepper; process until well blended. Add flour and pulse just until soft dough forms. Dough will be sticky at this point. Using your hands, roll approximately 1 tablespoon of dough into 1-inch balls; place on a cookie sheet and refrigerate 10 to 15 minutes to firm the dough up. Place finely chopped nuts on a plate. Place 1 cup water in a bowl. Roll all the balls first, then dip refrigerated balls in water, and then roll the balls in nuts to coat (pressing nuts lightly into dough balls). Place balls on an ungreased baking sheet. Using your thumb, make an indentation in the center of each cookie ball. Refrigerate for 15 minutes before baking. Preheat oven to 350°F. Bake cookies in center of your oven for approximately 15 minutes or lightly golden. Remove from oven and place baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet. After cookies have cooled, they may be stored in airtight containers at room temperature or freeze. [If you have stored the cookies for a long time before serving them, you can re-crisp them by baking them at 350°F for 3 minutes. Remove from oven and allow them to cool fully before adding the hot pepper jelly.] Before serving, fill the indentations with hot pepper jelly.

Salads

Soups 35

Turkey Salad Great for the Ladies’ Luncheon

• • • • • • • • • • • •

1 teaspoon curry powder 1 teaspoon butter 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons chutney 1 teaspoon lemon juice 4 cups cooked turkey, diced 1 cup celery, sliced 2 cups seedless grapes 6 pineapple slices Salad greens 1/2 cup macadamia nuts, chopped

Sauté curry powder in butter a few minutes to release flavours. Combine mayonnaise, sour cream, chutney and lemon juice. Blend in curry. Mix turkey, celery, grapes, and salad dressing together in a bowl. Arrange greens on a large platter or individual plates. Place pineapple slice in greens. Spoon a mound of salad on each ring. Sprinkle with nuts. Serves 6

Avocado Cottage Cheese Mold Served in the 1960’s, but still popular at buffets today

• • • • • • • • •

1 small package lemon jello 1 small package lime jello 2 cups boiling water 1 medium can crushed pineapple, with liquid 1 cup mashed ripe avocado 1 cup evaporated milk 1/2 cup mayonnaise 1 pint small curd cottage cheese 1 cup chopped walnuts or pecans

Dissolve jello in boiling water; cool. Stir in pineapple. Refrigerate until partially set. Fold in remaining ingredients. Pour into 1 1/2 quart mold. Refrigerate overnight.

Waldorf Salad A staple at any Holiday buffet

• • • • • • •

3 cups red apples, unpeeled and diced 3 tablespoons lemon juice 1 teaspoon sugar 1 cup celery, thinly sliced 1/2 cup dark seedless raisins 1/2 cup walnuts, coarsely chopped 2/3 cup mayonnaise

As you are preparing apples, toss them with lemon juice and sugar to prevent browning. Add remaining ingredients, mix well and chill. Serves 6

Coleslaw I love White Spot’s recipe and this is as close as it gets

• • • • •

8 cups red/green cabbage, shredded (about 1 large head) 1 cup carrots, shredded 1/2 cup raisins (optional) 1/2 cup sunflower seeds, roasted 3 green onions, sliced

Dressing: • 1/2 cup mayonnaise • 2 tablespoons cream, milk or buttermilk • Juice of one lemon • 1/4 cup white sugar • 1 tablespoon fresh parsley, chopped • 1 tablespoon white vinegar • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper Mix dressing ingredients well, and toss with salad ingredients (except for sunflower seeds). For best flavour, refrigerate for at least 8 hours before serving. Add sunflower seeds just before serving.

Chicken Salad A tried and true luncheon salad “Anne Beaufoy”

• •

2 cups seedless green grapes 4 cups chicken breast, poached and diced

• • • • • •

1 cup sour cream 1 cup mayonnaise 4 tablespoons green onion, finely chopped 2 tablespoons lemon juice 2 teaspoons curry powder 1/2 teaspoon salt

• • •

2 cups cashew nuts Shredded lettuce to line plates Green grapes for garnish

In a large bowl, combine grapes and chicken. In another bowl, combine sour cream, mayonnaise, onion, lemon juice, curry and salt. Blend well. Pour dressing over chicken and grapes. Mix well and refrigerate until ready to serve. Stir cashews into salad. Serve on shredded lettuce on individual plates and garnish with grapes. Serves 8

Broccoli Salad Pat Davis shared Marjorie Christmas’ recipe at a 2005 Pot Luck Luncheon

• • • •

4 cups Broccoli flowerets 1 cup red grapes 1/3 cup dried cranberries 1/2 cup toasted sliced almonds

Dressing • 1/2 cup mayonnaise • 1/3 cup sugar • 1 tablespoon vegetable oil • 2 tablespoons vinegar Mix well 1 hour before serving.

Fattoush Salad A delicious Lebanese salad

• • • • • • • • •

¾ cup vine-ripened cherry tomatoes, halved ¾ cup English cucumber, peeled, seeded and diced in ¼ inch cubes ¼ cup thinly sliced red onions ¼ cup finely chopped fresh cilantro (or flat leaf parsley) ¼ cup finely chopped fresh mint 6 cups hearts of romaine lettuce, torn roughly by hand 2 pieces of pita bread (or use ready made pita chips from Costco) 2/3 cups sheep’s milk feta cheese ¼ cup pitted Kalamata olives (about12 olives)

Lemon vinaigrette: • 1 teaspoon finely chopped garlic • ¼ cup freshly squeezed lemon juice • 1 tablespoon rice wine vinegar • ¾ teaspoon toasted and freshly ground cumin • 6 ounces extra virgin olive oil • Salt and freshly ground black pepper To make the pita chips, preheat oven to 350°F. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces. Or… cheat and buy Stacy’s pita chips. Excellent! To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, and extra virgin olive oil. Season to taste with generous amount of salt and black pepper. Set aside. To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the salad among 6 chilled salad plates. Serve immediately. Serves 6 as a side dish

Iceberg Wedge Salad Blue Cheese and bacon make this dish a hit

• • • • • •

1 1/2 cups mayonnaise 2 tablespoons fresh lemon juice 1 tablespoon coarsely ground black pepper 1 teaspoon hot pepper sauce 1 cup coarsely crumbled blue cheese buttermilk (optional)

• • •

1/2 lb. thick cut bacon, cut crosswise into 1” pieces 1 large head of iceberg lettuce, cut into 6 wedges 1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made one day ahead. Cover and chill.) Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion. Serves 6

Prawn and Corn Chowder The flavour of this soup is definitely enhanced by cooking the prawn shells in the stock.

• • • • • • • • • • • • •

20 prawns, rinsed and patted dry 2-1/2 tablespoons butter (divided) 1/2 cup white wine 3-3/4 cups chicken or fish stock 1/2 medium onion, diced 1 medium celery rib, diced 1 garlic clove, minced 3 tablespoons flour 1/2 teaspoon. dried tarragon 1/2 cup light cream 2 medium red potatoes, cubed 1/2 cup fresh or frozen corn kernels Salt and white pepper to taste

Peel the prawns and reserve the shells. Cut each prawn, lengthwise, in half; store in the fridge until needed. Melt 1/2 Tbsp. of the butter in a pot set over medium heat. Add the prawn shells and cook until bright red, about 3 to 4 minutes. Pour in the stock and wine, bring to a gentle simmer, and simmer 20 minutes. Strain the prawn-flavoured stock. Melt the remaining butter in a second pot set over medium heat. Add the onion, celery, and garlic and cook 3 to 4 minutes. Mix in the flour and cook 2 minutes more. Slowly, stirring constantly, pour in the prawnflavoured stock. Mix in the tarragon, cream, and potatoes, return to a simmer and simmer until the potatoes are just tender, about 10 minutes. Mix in the corn and reserved prawns, return to a simmer, and simmer until the prawns are cooked through, about 5 minutes. Season with salt and pepper and serve. 4 servings

Butternut Squash & Apple Soup Calgary Airport Delta Hotel Barb and Jim Wellwood raved about this, so I wrote and got the recipe!

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2 tablespoons (1/4 stick) butter 1 large onion, chopped 1/2 teaspoon ground nutmeg 4 1/4 lb. butternut squash, peeled, seeded, cut 1-inch cubes 4 1/4 cups (or more) vegetable broth 1 Gala apple, peeled, cored, diced 1/2 cup apple juice Light sour cream Chopped fresh chives

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with cinnamon oil, and pumpkin seeds.

Cheddar Cheese Soup Le Cellier, the restaurant at the Canadian Pavillion at Epcot is the origin for this fine soup. One of David’s favourites.

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1/4 lb. smoked bacon finely chopped 1 medium red onion cut into 1/4 in. pieces 1/2 cup finely sliced celery 1/2 cup finely chopped carrots 3 tablespoons all-purpose flour 3 cups whole milk 2 cups chicken stock 12 oz. grated white cheddar, Canadian Black Diamond 3 dashes Tabasco 1/2 teaspoon Worcestershire sauce 1/2 cup Moosehead Canadian Ale, room temperature salt and pepper to taste 1 tablespoon thinly sliced chives

Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste. Serve with your favorite bread (pretzel!!) and top with chopped chives.

Crow and Gate Pub Salad Dressing from Dave and Fran Rose

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2 cups white onion, chopped 2 ¼ cups white vinegar 3 cups white sugar 2 large tablespoons dry mustard 3 ½ large tablespoons celery seed 1 tablespoon salt 4 cups vegetable oil

Add onions to a food processor and process well until smooth. Add vinegar. Mix sugar, mustard, salt and celery seed. Add to processor and blend smooth. Place above in a 40 oz. liquor bottle and add oil. Shake well. Store in refrigerator ‘forever’. Of course, the recipe can be halved!

Pomegranate and Feta Salad Barbara Wellwood serves this at Christmas.

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1 head romaine lettuce, washed and torn 1 bunch spinach, stems removed, washed and torn seeds of 1 pomegranate (or dried cranberries none available) 1/4 cup toasted pine nuts 1/2 cup crumbled feta cheese

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1/3 cup olive oil 1 Tbsp. red wine vinegar 2 Tbsp. maple syrup 1 tsp. Dijon mustard 1/2 tsp. oregano salt and freshly ground pepper

Toss lettuce and spinach together in a large salad bowl. Add pomegranate seeds, pine nuts and feta. Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.

Soupe à l’Oignon Gerry Ouellette shares his favourite recipe

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3/4 lb. Spanish onions 2 tablespoons butter Freshly ground black pepper Salt to taste 2 tablespoons flour ½ cup cider 4 cups beef consommé 4 oz. Gruyère cheese, grated 6 thin slices French bread, dried out in oven

Preheat the oven to 350°F. Place the French bread slices on a baking sheet for about 10 minutes, or until nicely toasted. Peel the onions and slice very thinly. Melt the butter in a large heavy pan and sauté the onions for 2-3 minutes. Season with salt and pepper to taste and add the flour. Continue to cook over medium heat for another 2 minutes, stirring constantly. Pour in the cider, bring back to the boil, and allow to reduce by half. Bring the consommé to the boil is a separate pan, and while boiling pour over the onions. Let simmer for 30 minutes, then pour into individual ovenproof bowls. Cut the slices of toasted French bread into croutons. Add to each bowl and sprinkle liberally with the grated Gruyère cheese. Place bowls on a baking sheet in the oven or under a grill, until the cheese has melted and turned golden brown. Serve immediately.

Artichoke & Mushroom Salad A pretty and tasty dish for the buffet table

Marinade • 1/2 cup tarragon vinegar • 2 tbsp water • 1 tbsp sugar • 1 1/2 tsp. salt • Dash of pepper • 1 garlic clove, minced • 1/2 cup salad oil Salad • 14 oz. can artichoke hearts, drained • 1 cup sliced fresh mushrooms • 1 medium red onion, sliced in rings • • •

1 head romaine lettuce, torn into bite-sized pieces 1/2 cup chopped fresh parsley Paprika

Combine marinade ingredients and mix thoroughly. Toss artichokes, mushrooms and onions with marinade. Cover and refrigerate at least 2 hours, stirring occasionally. Serve on lettuce, using marinade as the dressing. Sprinkle with parsley and paprika. Serves 6

Chicken Caesar Salad • • • • • • • • • • •

2 chicken breasts (approximately 1 pound), brined 6 romaine hearts, washed and thoroughly dried 2 garlic cloves, 3 oz Parmesan cheese, grated 1/4 cup olive oil, plus 1 tablespoon 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard 1 1/2 teaspoons Worcestershire sauce 3 tablespoons buttermilk salt and pepper homemade or prepared croutons

Place the 2 garlic cloves, mustard, buttermilk, Worcestershire sauce and lemon juice in a blender and purée until smooth. While the blender is working, drizzle ¼ cup of olive oil from the feeding tube. Add the grated Parmesan cheese and purée until thoroughly combined. Add salt and pepper to taste. Set aside. Drain the brined chicken breasts and pat dry with a paper towel. Transfer to a bowl and rub with a tablespoon of olive oil and salt & pepper. Heat a frying pan (preferably cast iron) over medium-high heat. Add the chicken and cook for 8-10 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain. Toss the romaine hearts with the Caesar dressing and arrange on your serving plates. Top with chicken pieces and croutons and serve warm.

COOK’S TIP

Try brining the chicken breasts. It does make a difference! Brining provides juicier and more flavorful meat. For two chicken breasts, I’ve used 2 tablespoons of kosher salt and 2 tablespoons of sugar dissolved in a quart of cold water. Place them in a large pot, cover and store in the refrigerator for 30 minutes (not longer).

Honey Dressing • • • • • • • • • •

1 egg 1 teaspoon Dijon mustard 3/4 cup vegetable oil 3 teaspoons red wine vinegar 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon Frank’s hot sauce 2 tablespoons honey 2 teaspoons water (optional) salt and white pepper to taste

In a food processor, combine eggs and mustard; blend for 1 minute. Pour in the oil in a thin stream with the machine running. Make sure the oil is incorporated quickly. When the mayonnaise becomes thick, add the wine vinegar, lemon juice, worcestershire, hot sauce and honey. Thin with water (or milk) if desired. Transfer honey dressing to a jar or plastic container. Cover and refrigerate for 24 hours to blend flavours. Serve with crisp salad greens.

Caprese Salad Tuscan cooking is so ‘in’ these days. If only my mother knew she was a trendsetter! She only served this with fresh summer produce.

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3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extravirgin olive oil and season with salt and pepper to taste.

d Cook’s Tip

Another fine variation is to slice tomatoes and red onion and arrange overlapping on a platter. Sprinkle with fresh basil and drizzle with extra virgin olive oil and a hint of balsamic vinegar.

Vegetables

Leek and Potato Gratin • • • • • • • • • •

2 1/4 pounds (about 3 large) white and pale green parts of leek, well washed, chopped 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups half-and-half, scalded 1/4 cup grated Parmesan plus 2 tablespoons 1/4 cup grated Gruyère plus 2 tablespoons 2 teaspoons Dijon mustard, or to taste Freshly grated nutmeg Salt and freshly ground black pepper 1 1/2 pounds (about 3 medium-large) russet (baking) potatoes, peeled, cut into 1-inch cubes

Preheat oven to 400°F. In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened. Add the flour and cook the mixture over low heat, stirring for 3 minutes. Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes. Stir in 1/4 cup each of the Parmesan and Gruyère, mustard, nutmeg, and salt and pepper, to taste. In a separate saucepan combine the potatoes with enough water to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute. Drain. Transfer the potatoes to a buttered 1 1/2-quart baking dish. Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter. Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown. Serves 4 58

Apricot-glazed Sweet Potatoes Excellent with turkey

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6 large sweet potatoes 1/4 cup butter 1/4 cup brown sugar 1 tablespoon cornstarch 1/4 cup water 1 cup (250 ml) apricot jam 1 teaspoon orange rind, grated 3 oranges 1/2 cup pecan halves

Peel, chunk and boil sweet potatoes until not quite tender. In a saucepan melt butter, add sugar, cornstarch, water and apricot jam. Cook on medium heat until slightly thickened. Grate 1 teaspoon orange rind, then peel oranges and cut into thin slices. Add oranges, rind and pecans to butter mixture and heat through. Mix potatoes and orange mixture together and place in a wellbuttered casserole. Bake at 350°F for 15-20 minutes or until heated through. May be made a day or two ahead and refrigerated. Serves 8

Make-ahead Mashed Potatoes Cutting down on last-minute stove-top clutter on the big day is easy when the mashed potatoes are made a week ahead

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10 potatoes (about 3 1/2 pounds) 1/2 lb. (250g) cream cheese 1/4 cup butter 1 cup green onions, chopped 1 cup sour cream 1/2 cup fresh parsley, minced pinch dried marjoram salt and pepper 1/2 cup coarse fresh bread crumbs

In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly, peel. With a potato masher, mash until smooth, (do not use an electric mixer or they will turn to glue), blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram and salt and pepper to taste. Transfer to 8 inch (2 L) baking dish, smooth top. Sprinkle with crumbs. (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400°F oven for about 20 minutes or until heated through and top is lightly golden. Makes 10 servings

Cheesy Brussels Sprouts An easy make-ahead dish

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3 lb. Brussels sprouts 1/4 cup butter 2 onions, chopped 1/4 cup all-purpose flour 2 cups warm milk 1 1/2 cups shredded aged white Cheddar cheese 3/4 teaspoon freshly ground nutmeg 1/2 teaspoon each salt and pepper

Trim brussels sprouts. In large saucepan of boiling water, cook Brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 10-cup (2.5 L) casserole dish. In saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 8 to 10 minutes or until softened. Stir in flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 3 to 5 minutes or until thickened. Remove from heat. Stir in half of the cheese, the nutmeg, salt and pepper; pour over brussels sprouts. (Can be prepared to this point, covered and refrigerated for up to 24 hours.) Cover and bake in 375ºF oven for about 40 minutes or until bubbly. Sprinkle with remaining cheese; broil, uncovered, for about 2 minutes or until golden. Serves 12

Sweet Potato Bake Marshmallow topping is a favourite with young and old. Just don’t let it flambé!

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1/2 cup rolled oats 1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon cinnamon 6 tablespoons butter 2-3 large sweet potatoes 2 cups fresh cranberries, coarsely chopped Reserved crumb mixture 2 cups miniature marshmallows

Peel, and cube sweet potatoes. Boil until just tender. Drain. Place first 5 ingredients in bowl. Stir to mix well. Measure out 1 cup and reserve. In large bowl, combine sweet potato, cranberries and crumb mix. Toss well. Turn into ungreased 1 1/2 quart casserole. Sprinkle with reserved crumb mixture. Assemble to this point a day ahead and refrigerate. Bake, uncovered, in 350°F oven for 30 minutes. Cover with single layer of marshmallows. Bake for 10-12 minutes until lightly browned. Serves 10

Garlic Steamed New Potatoes A most delicious way to enjoy the first nuggets of the season

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24 new potatoes, no more than 2” across, scrubbed 3-4 cloves garlic, minced 2-3 tablespoons butter

Choose a saucepan with a tight fitting lid. You will be tossing the potatoes throughout the cooking process. Place butter and garlic in saucepan over medium heat. Place potatoes in saucepan with just the wash water clinging to them. Place lid on saucepan, and reduce heat to medium-low. Every five minutes, give the potatoes a toss. Hang onto the lid! Monitor the heat. You don’t want to burn the potatoes or the butter. The butter/garlic will definitely brown, and caramelize a bit too. Absolutely delicious. In about 25 minutes, you will have beautifully steamed potatoes with a lovely flavour. Garnish with freshly chopped thyme, if desired. Serves 6-8

Creamy Brussels Sprouts This is my new favourite!

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1 pound large Brussels sprouts 3 tbsp unsalted butter Juice of a lemon 1/4 cup heavy cream 1/2 cup whole milk 1/4 cup vegetable broth (or water) Salt and freshly-ground black pepper

Wash and trim the base and ragged outer leaves of Brussels sprouts. Cut them in half and set aside. Melt butter in a large skillet over medium heat. Add Brussels sprouts and cook until they begin to brown (5-10 minutes). Season with salt and pepper. Pour in the cream, milk and vegetable stock and reduce to a low simmer. Cover with lid and braise over low heat for 10 minutes. Transfer the Brussels sprouts to your serving dish with a slotted spoon. Add the juice of a lemon to the remaining sauce in the skillet and reduce, on medium-heat, until it develops a fawn color, about 3-5 minutes. Pour over the Brussels sprouts, toss and serve hot or warm. Serves 4

Zucchini Pie Anyone who has grown a garden knows the prolific nature these squash. Share with a friend -- or a sister-in-law. Thanks Susie!

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3/4 cup flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 medium onion, chopped 1 tablespoon fresh parsley, chopped 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 cup Parmesan cheese 4 large eggs 1/2 cup Canola oil 3 cups zucchini, grated and squeezed as dry as possible

Mix dry ingredients. Mix wet ingredients. Combine. Butter and flour a 9” x 9” dish. Bake at 350°F for 40 minutes. Serves 8

Turnip Casserole A favourite for Christmas dinner because it is made a day ahead

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2-3 medium yellow rutabagas (turnip) 1 cup applesauce 6 tablespoons butter 4 teaspoons brown sugar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 eggs, beaten 1 3/4 cups soft bread crumbs 2 tablespoons butter, melted

Combine bread crumbs and butter. Set aside. Peel, chunk and cook turnip until fork tender. Drain and mash well. Beat to a smooth consistency. Add remaining ingredients except breadcrumb mixture. Divide breadcrumb mixture in half and add one-half to turnip mixture. Combine well. Spoon into a greased 2-quart casserole. Sprinkle with remaining breadcrumbs, cover and refrigerate overnight. Bake uncovered at 350°F for 1 hour. Serves 12

Potatoes Gratin Another popular make ahead

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2 tablespoons olive oil 1 cup shallots or onions, finely sliced 2 cloves garlic, pressed 5 large baking potatoes, very thinly sliced 1 cup half-and-half cream 1 cup whipping cream 1/2 lb. Gruyere cheese, grated salt and pepper to taste 1/2 cup Parmesan cheese

Butter a large gratin casserole, about 12 x 8 1/2 x 2 inches. Heat the olive oil in a skillet, add the shallots or onions, add garlic and sauté for about 3 minutes, or until softened. Set aside. Peel and wash the potatoes. Slice thinly using a mandolin. Put in a large bowl with the onion-garlic mixture. In a separate bowl, mix the creams, Gruyere cheese, salt and pepper. Add to the potatoes and mix well. Pour into the gratin casserole, pressing the potatoes down to coat well. Sprinkle the Parmesan cheese on top. Bake at 350°F for about 1 1/2 hours, or until the top is golden and the potatoes cooked. Can be cooled, refrigerated a day ahead, then reheated in a 350°F oven for about 30 minutes or until hot. Serves 10

Glazed Parsnips and Carrots Make this casserole the day before, then just microwave. Easy Peasy!

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2 cups chicken stock 1/4 cup butter 3 tablespoons sugar 1 teaspoon salt 1 1/2 lb. carrots, peeled and sliced 1 1/2 lb. parsnips, peeled and sliced 2 tablespoons butter 1/4 cup stoneground mustard 1/4 cup liquid honey 1/4 cup fresh parsley, chopped Salt and freshly ground black pepper

In a large saucepan, combine chicken broth, butter, sugar, salt and bring to a boil. Add carrots and parsnips and cook over medium heat 5-8 minutes or until tender. Drain and set to one side. In a small mixing bowl, combine mustard, honey and butter. Microwave on high until melted; whisk together. Pour this mixture over the vegetables, sprinkle with parsley, stir well and season to taste. Cool, cover and refrigerate. When ready to serve, microwave on high for 3 minutes or until heated through. Serve immediately.

Yam, Coconut and Orange Casserole This is as pretty as it is good. A winner for any busy cook. “Anne Beaufoy”

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2 16-oz. cans Louisiana yams, drained 2 eggs 1/4 cup butter, melted 1/2 cup brown sugar 1/2 cup pecans 3/4 teaspoon salt 1/4 teaspoon cinnamon 4 tablespoons rum 2/3 cup shredded coconut 1 tablespoon butter, melted Orange sections, for garnish

Mash yams in a large mixing bowl. Add eggs, 1/4 cup butter, sugar, salt, pecans, cinnamon and rum. Beat until mixture is light and fluffy. Turn into a greased, shallow casserole dish. Bake at 325°F for 35 minutes. Remove from oven. Toss coconut with 1 tablespoon melted butter. Sprinkle a border of coconut around the edge of the casserole. Arrange orange sections inside that border. Return casserole to oven and bake 10-15 minutes more until coconut is lightly browned. Serves 6

Squash Puff Another great make-ahead “Anne Beaufoy”

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2 1/2 lb. hubbard or pepper squash 1/2 cup mild onion, chopped 2 tablespoons butter 2 large eggs, yolks and whites separated 1/4 cup milk 3 tablespoons flour 3 teaspoons baking powder 3/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup fine bread crumbs 1 tablespoon melted butter

Slice, skin, rinse and place squash in a flat microwave-safe dish and cook on HIGH until tender. Mash well. You should have three cups. Gently sauté onion in butter until limp but not brown. Add to the squash. Beat in the egg yolks and milk until smooth. Stir in the flour, baking powder, salt and pepper. In a clean bowl, with clean whisk, beat egg whites until stiff. Fold into above mixture. Turn all into a buttered 6-cup baking dish. Stir the remaining tablespoon of melted butter into the breadcrumbs. Sprinkle over squash. Bake at 375°F for 25 minutes or until lightly browned OR refrigerate for 24 hours and bake it a little longer. Serves 6-8

Wild & Brown Rice Pilaf • • • • • • • • • • • • • •

¾ cup wild rice ¾ cup brown rice 4 cups vegetable or chicken stock ½ cup chopped pecans, toasted 1/3 cup green onions 1/3 cup dried cranberries 1/3 cup chopped dried apricots 1 tablespoon olive oil 1 tablespoon orange juice concentrate, thawed 1tablespoon freshly squeezed lemon juice 2 teaspoons soy sauce 2 teaspoons raspberry or balsamic vinegar 1 ½ teaspoons sesame oil 1 teaspoon fresh garlic, minced

Combine the wild rice and brown rice with the stock in a saucepan. Bring to a boil. reduce the heat to simmer, and cover and cook 35 to 40 minutes, or just until the rice is tender. Drain of any excess liquid. Place rice in serving bowl and set aside to cool. Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice. Whisk olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic in a small bowl. Pour over the salad and toss to coat. Note: You can prepare this up to a day ahead and refrigerate. Bring to room temperature before serving. Serves 8

Mashed Potato Cakes Cushions of comfort made from mashed Yukon-gold potatoes.

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1 1/2 lbs Yukon gold (yellow-fleshed) potatoes, peeled and halved 1/2 cup grated Swiss cheese 1 large egg, beaten 2 green onions, finely chopped Salt and white pepper to taste Pinch ground nutmeg 1/3 cup bread crumbs 3 tablespoons vegetable oil

Gently boil the potatoes in a generous amount of lightly salted water until tender. Drain well, thoroughly mash, and then transfer to a bowl; cool to room temperature. Add the cheese, egg, green onion, salt, white pepper, and nutmeg and mix well to combine. Spread the bread crumbs on the bottom of a wide plate. With coldwater dampened hands, shape 1/4-cup amounts of the potato mixture into 1-inch-thick cakes. Set the cakes on the bread crumbs, turn to coat, and gently press the crumbs on to help them adhere. Heat the oil in a large non-stick skillet over medium heat. Cook the cakes 3 to 4 minutes per side, or until golden and heated through.

Pesto Potatoes 6-8 small red-skinned or other new potatoes 1 tablespoon olive oil 2 tablespoons basil pesto Kosher salt Preheat the oven to 425째F. Spray a cookie sheet with nonstick spray. Cut the potatoes into eighths (about 1-inch chunks), and spread them in an even layer on the cookie sheet. Mix the pesto and oil together; drizzle over the potatoes, and then toss to coat (I use my hands to get all sides of the potatoes evenly coated). Sprinkle with a palmful of salt. Roast in the oven for 45 minutes to an hour, stirring about halfway through. Serves 2 people who have little self-control; 4 who are better behaved.

Enticing EntreĂŠs

Meat Roasting Guide

--- This symbol means do not attempt to serve at this degree of doneness.

Roasting Tips: · Let the roast sit outside the refrigerator until it has reached room temperature (1/2 - 1 hour) then put in the oven. This will ensure more even cooking. · Roasting meats like beef, pork or lamb with the fat side-up provides continuous basting, as the fat dissolves down the sides while it melts. · When using a meat thermometer, insert the clean tip into the centre of the thickest part of the flesh, not touching any fat or bone. · Continuous roasting at a low temperature results in a juicy roast, but you can brown the roast, by preheating the oven to 450º F then adjust to 325º F when you put the roast in. · Remove the roast from the oven when its internal temperature is 10-15 º F below the desired final resting temperature (see chart) and let it stand for 15-30 minutes before slicing, covered with two layers of foil. The internal temperature of the meat will continue to rise, even after the meat is taken out of the oven because the heat from its exterior still conducting heat towards the centre of the roast. This is known as carry-over cooking. · Boneless roasts cook more slowly than roasts with the bone-in of the same weight (because bone conducts heat faster than flesh).

Roast Turkey Perfect instructions from the B.C. Turkey Growers website Cover with loose tent of foil. Roast in a preheated 325° to 350°F oven. If you choose to baste your turkey, limit the number of times you open and close your oven (once an hour is sufficient). To brown skin further, remove foil approximately 1 hour before done. WEIGHT STUFFED 6-8 lbs (3.0-3.5 kg) 3 - 3 1/2 hours 8-10 lbs (3.5-4.5 kg) 3 1/4 - 3 1/2 hours 10-12 lbs (4.5-5.5 kg) 3 1/2 - 3 3/4 hours 12-16 lbs (5.5-7.0 kg) 3 3/4 - 4 hours 16-20 lbs (7.0-9.0 kg) 4 - 5 hours 20-25 lbs (9.0-11.25 kg) 5 - 6 hours WEIGHT UNSTUFFED 6-8 lbs (3.0-3.5 kg) 2 1/2 - 2 3/4 hours 8-10 lbs (3.5-4.5 kg) 2 3/4 - 3 hours 10-12 lbs (4.5-5.5 kg) 3 - 3 1/4 hours 12-16 lbs (5.5-7.0 kg) 3 1/4 - 3 1/2 hours 16-20 lbs (7.0-9.0 kg) 3 1/2 - 4 1/2 hours 20-25 lbs (9.0-11.25 kg) 4 1/2 - 5 hours Following the above roasting times is the most effective method for cooking turkey; however a general rule of thumb for oven cooking a stuffed turkey at 325°F is 15 - 20 minutes per pound (30 - 40 minutes per kilogram). Begin checking for doneness about one hour before the end of the recommended roasting time. Your turkey is done when: * a meat thermometer in the inner thigh reads 180°F for a stuffed turkey * a meat thermometer in the inner thigh reads 170°F for an unstuffed turkey * when cooked to perfection the turkey meat and juices may have a slight pink tinge. The temperature of the meat is the most important sign of doneness When the turkey is done remove it from the oven. Cover it with foil and let stand for 15 - 20 minutes before carving. Letting your turkey stand for at least 15 minutes will help lock in the natural juices, keeping the turkey meat tender and easier to carve.

No-cook Pasta Sauce David and Rachael’s friend Nicola Dedeluk shares this recipe Leftovers make a lovely cold salad the following day Flavours improve on ‘aging’

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1 lb. fresh ripe tomatoes, seeded and coarsely diced 1 large clove garlic, finely chopped 1/4 teaspoon crushed red pepper flakes - or to taste 3 tablespoons fruity olive oil 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon salt Freshly ground black pepper 1 jar (6 oz) coarsely chopped Marinated Artichoke Hearts, well drained 1/4 cup freshly grated parmesan cheese (+ extra) 1/4 cup parsley, coarsely chopped Handful of sliced black olives 1/2 cup crumbled feta cheese, at room temperature.

•

8 oz. ziti, medium shells, farfelle, or penne pasta

Combine first set of ingredients. Set aside at room temperature. Cook pasta al dente, combine with sauce. Serve with extra parmesan. Serves 2 - 4

d Cook’s Tip

Use fresh herbs whenever possible 1 tablespoon fresh herbs = 1 teaspoon dried herbs

Christmas Morning Wife Saver The kids hate this, but it is a very easy and tasty dish to make the evening before and pop it in the oven on Christmas morning.

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16 slices white bread, with crusts removed slices of back bacon or ham, sliced thinly slices of sharp cheddar cheese 6 eggs 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 to 1 teaspoon dry mustard powder 1/4 cup minced onion 1/4 cup green pepper, finely chopped (optional) 1 to 2 teaspoon worcestershire sauce 3 cups whole milk dash Tabasco 1/4 lb. butter Special K or crushed Corn Flakes

In a 9" x 13" buttered glass baking dish, put 8 pieces of bread. Cover bread with slices of back bacon, sliced thin. (It’s best if your meat is about the size of the bread slice, for ease of cutting after it’s cooked.) Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and tabasco. Pour over the sandwiches. Cover and let stand in fridge overnight. In the morning, melt 1/4 lb. butter, pour over the top. Cover with Special K or crushed Corn Flakes and bake, uncovered, for 1 hour at 350°F. Let sit for at least 10 minutes before serving. Serves 8 79

Chicken Breasts Supreme Moist and delicious

•

12 half chicken breasts, skinned and boned

Marinade • 3 cups sour cream • Juice of 1 lemon • 1/2 teaspoon Worcestershire sauce • 1/2 teaspoon celery salt • 3/4 teaspoon paprika • 1 large clove garlic, pressed • 1/4 teaspoon salt • Freshly ground black pepper to taste Coating • 2 1/2 cups fine dry bread crumbs or Panko On the day before serving: In a large bowl combine the marinade ingredients and blend well. Add the chicken pieces to the sour cream mixture, coating each piece well, and let stand in bowl, covered and refrigerated, overnight. On the morning of serving, remove the chicken breasts one by one, leaving a good coating of sour cream on each, and coat well with the bread crumbs. Arrange on a shallow, greased, baking sheet, cover, and refrigerate until ready to bake. Bake, uncovered, at 350°F for 25-30 minutes, or just until cooked. Serves 12

Chicken with Green Olives • • • • • • • • •

2 tablespoons olive oil 1-5 lb. chicken, cut into 8 pieces 1 cup sliced shallots 2 garlic cloves, minced 1 cup medium Sherry 1 cup chicken broth 1 orange, halved lengthwise, each half cut into 5 wedges 1/3 cup brine-cured green olives, pitted 1 tablespoon honey

Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add to skillet, cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic, stir 30 seconds. Add sherry, boil until reduced by half, scraping up browned bits, about 5 minutes. Add chicken broth, bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes. Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey, boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges and olives over chicken, or return chicken to skillet and serve.

Beef Chart

Pork Chop Creole When you don’t know what to have for dinner and your man is hungry! “Anne Beaufoy”

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Pork chops Onions Green pepper (red too, if desired) Mushroom soup salt and pepper to taste

Cut pork chops into bite-sized pieces. (Less expensive shoulder chops are good for this recipe.) Brown in a hot pan and set aside. Fry one or two good-sized onions and peppers. add a can of mushroom soup, salt and pepper. Stir well. Place pork and onions in a casserole, cover with cooked sauce. Bake at 300°F for 1 hour. Garnish with paprika before serving.

Chicken in Wine Very quick and very good “Anne Beaufoy”

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3 lb. cut-up chicken, or selected pieces 1/2 cup flour, seasoned with salt and pepper 6 tablespoons oil 2 cups fresh mushrooms, sliced 1 tablespoon butter 1 can mushroom soup 1/2 cup chicken broth 1/2 cup orange juice 1/2 cup dry white wine 1 tablespoon brown sugar 1/2 teaspoon salt 4 carrots, sliced

Wash and pat dry chicken pieces. Shake in seasoned flour, and brown in oil. Place in large casserole. Fry mushrooms in butter. Add to casserole. Combine remaining ingredients and pour over chicken and mushrooms. Cook at 350°F for 1 hour. Serve over rice with a fresh green salad on the side. Serves 6

Apricot-glazed Chicken Company will be impressed!

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4 skinless chicken breasts 3/4 cup apricot jam 1/2 cup bottled Russian salad dressing 1 package Lipton’s onion soup mix 1/4 cup water

Arrange chicken in a baking dish. Combine remaining ingredients and pour over chicken. Bake at 350°F for 45-60 minutes. Serve over rice. Serves 4

Pepperoni Pizza Twist This is another contribution from my daughter-in-law Rachael. When a creation is this easy and tasty, you don’t need to apologize for using the convenience of Pillsbury products

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1 package (3.5 ounces) pepperoni slices, diced 1 can (3.25 ounces) pitted ripe olives, drained and chopped 2 tablespoons snipped fresh parsley 1/2 cup (2 ounces) shredded mozzarella cheese 2 tablespoons all-purpose flour 1 garlic clove, pressed 2 pkg (11 ounces each) refrigerated French bread dough 1 egg 1 teaspoon Italian Seasoning Mix 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 1 can (15 ounces) pizza sauce, warmed (optional)

Preheat oven to 375ºF. Dice pepperoni. Chop olives. Snip parsley using kitchen shears. In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic; mix well. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired. 16 slices

g COOKâ&#x20AC;&#x2122;S TIP Substitute ham for the spicy pepperoni for a milder taste.

Club House Chicken Squares Need a snack during an evening card game? This easy recipe is a favourite of Rachael Qualley

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2 packages (8oz) refrigerated crescent rolls 1 package (8oz) cream cheese, softened 2 tablespoons mayonnaise 1 small clove garlic, pressed 1 teaspoon All Purpose Dill Mix (optional) 1 can (10 oz) chunk white chicken, drained and flaked 1/2 small cucumber 2 plum tomatoes 1/2 cup (2 oz) shredded cheddar cheese 6 slices bacon, crisp-cooked and crumbled

Preheat oven to 375°F. Unroll one package of crescent rolls across one end of a Pampered Chef stoneware bar pan, with longest sides of dough across the width of the pan. Repeat with other package. Use a baker's roller to seal the perforations and press up the sides to form a crust. Bake 12-15 minutes, until golden, then remove to cooling rack and cool completely. Place cream cheese, mayonnaise, garlic and seasoning mix in a bowl, mix until smooth. Spread this mixture over the cooled crust. Sprinkle chicken over filling. Score cucumber lengthwise. Remove seeds with corer. Thinly slice. Cut slices into quarters. Slice tomatoes in half lengthwise and remove seeds. Dice tomatoes. Grate cheese. Sprinkle cucumber, tomatoes, cheese and bacon over filling. Slice with pizza cutter and serve.

Walnut and Blue Cheese Tart Share this as your next Pot Luck offering. Great with a mixed green salad tossed with a walnut oil vinaigrette

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1 cup flour 2/3 cup (2.25 oz.) ground walnuts 1 tablespoon sugar ¼ teaspoon salt ½ teaspoon dry mustard 1/8 teaspoon cayenne pepper 3 ounces cold unsalted butter, cut into cubes 1 – 2 tablespoons milk

Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs. Add milk; pulse until dough comes together. Press mixture into ball, and then press into a 9-inch tart pan. Prick crust with fork. Freeze for half an hour; bake at 375°F for 15-20 minutes or until golden.

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2 tablespoons olive oil 1 large onion, finely diced ½ teaspoon salt 1 cup cranberries, fresh or frozen 1 tablespoon sugar (optional) 1 1/3 cups (4.5 oz) walnuts, chopped and toasted 2 teaspoons fresh thyme, minced 2 eggs 1 cup heavy cream 3 ounces crumbled blue cheese

Heat oil in a heavy saucepan over medium heat. Add onion, sprinkle with salt and sauté 10-15 minutes, stirring frequently until onion is tender and caramelized. Add cranberries and sugar, cook until they pop. Stir in walnuts and thyme, set aside. In a bowl, combine eggs and cream, whisk until smooth. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour eggs and cream mixture over filling Bake at 350°F until golden, and custard is set, about 15-20 minutes. Cool 15 minutes before serving.

Serves 8

Beef Tacos • 2 tablespoons vegetable oil or corn oil • 1 small onion, chopped small (about 2/3 cup) • 3 medium cloves garlic , minced • 2 tablespoons chili powder • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1/2 teaspoon dried oregano • 1/4 teaspoon cayenne pepper • 1 pound lean ground beef • 1/2 cup tomato sauce • 1/2 cup low-sodium chicken broth • 1 teaspoon brown sugar • 2 teaspoons vinegar (preferably cider vinegar) • • • • • • • • •

8 soft taco shells 1 cup shredded cheddar cheese (4 ounces) 2 cups shredded iceberg lettuce 2 small tomatoes, chopped small 1/2 cup sour cream 1 avocado, diced medium 1 small onion, chopped small 2 tablespoons minced fresh cilantro leaves hot pepper sauce, such as Tabasco

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, 90

until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper. Serve immediately, passing toppings separately. Makes 8 tacos, serving 4

Cheater Ribs For those who need a hit of barbecue, but are low on time, this recipe will knock a few hours off.

2 sides of baby back ribs 1 cup Memphis Blues classic barbecue sauce handful hickory wood chips (see Note) Preheat oven to 400째F. With a brush, apply the barbecue sauce to the ribs until evenly coated. Tightly wrap and seal the ribs in heavy tinfoil. Place the meat in the oven and bake for 1 1/2 hours. Soak the hickory chips in a bowl of hot water for 15 minutes, then place them in a disposable tin pie plate. Turn on one side of the gas barbecue to create a temperature of 300째F. When the meat is ready to come out of the oven and go on the grill, put the wood chips (in the tin pie plate) directly over the flame (underneath the grill but on top of the gas jet cover). Unwrap the ribs and place them on the unlit side of the grill. Close the lid and smoke for 15 minutes, or until the smoke depletes. Slide the meat over to the lit side of the barbecue and grill the meat for another 10 minutes, being careful not to burn it (you may need to turn the gas down at this point). When the ribs are nicely caramelized and sizzling, serve immediately. Serves 4 91

Chicken Verde If you like Mexican, you’ll love this recipe. I like to serve the burritos loaded with refried beans, “Mexican” rice, cheese, sour cream, guacamole , onions and of course, HOT sauce. Chips and salsa on the side, more guacamole , more hot sauce….you get the idea. One burrito is enough for a whole meal. Seriously. The wonderful aroma of spices and chilies wafting through the house while it cooks makes the lengthy cook time worth it…and it makes a LOT of Chicken Verde…so you’ll be sure to have leftovers. Leftovers that freeze very well, I might add.

For the chicken • 1 whole chicken, washed • OR Cheat and purchase a cooked rotisserie chicken! • 1 onion • 2-3 cloves garlic • salt and pepper • water to cover For the sauce • 2 (8 ounce) cans tomatillo sauce • a large bunch of cilantro (about a cup after chopping) • 2 tablespoon cumin seeds • 1 large onion, chopped • 2-3 cloves garlic, chopped • a sprinkling of oregano • salt and pepper to taste For the burritos • soft flour tortillas • refried beans • “Mexican” rice • cheddar and/or monterey jack cheese • sour cream • guacamole • chopped onions • HOT sauce

First youâ&#x20AC;&#x2122;ll need to cook the chicken in water with the onion, garlic, salt and pepper. Itâ&#x20AC;&#x2122;s best to use a large stockpot with a lid. Bring the chicken to a boil over high heat, then cover and reduce heat to low. Cook for an hour to an hour and a half, until the chicken falls from the bone. Remove chicken from broth to a plate and allow to cool enough to handle. Strain broth and reserve. When chicken is cool enough to handle, shred with a fork or your fingers, discarding all skin, bones and other waste. Put chicken in a medium sized stock pot and add enough broth to cover. Refrigerate or freeze any remaining broth. Add remaining ingredients and bring to a boil, then reduce heat to medium low and simmer at least 45 minutes to an hour. Adjust seasoning. Makes enough for at least 12 large burritos

Classic Stuffed Bell Peppers Mum prepared this dish often. Real comfort food. When I moved to Vancouver this was my ‘company’ dish. You can also prepare this as a casserole. Also know as ‘Pilau’.

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1 cup uncooked rice 1 lb. lean ground beef 1 medium sized onion, chopped 1 can Campbell’s tomato soup Butter, size of an egg Salt and Pepper Bacon 4 large bell peppers, any colour

Boil rice 20 minutes in salted water. Brown steak and onion and mix with rice. Add tomato soup and place mixture in peppers. Cut bacon into small pieces and lay on top. Bake in a moderate oven 350°F for 45 minutes.

Enchilada Breakfast A make-ahead that everyone loves, especially the hostess! Bernice Hancock is a master at preparing these make-ahead breakfasts to serve on our return from Mexico

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¼ cup red pepper, chopped ¼ cup green pepper, chopped 1 medium onion, chopped 2 cups ham, diced 1 clove garlic, minced 1/2 cup cheddar cheese, grated 8 10" flour tortillas 4 eggs 1 ½ cups milk ¼ cup flour 1/2 cup cheddar cheese, grated

Sauté first set of ingredients. Cool slightly and divide filling evenly between the 8 tortillas. Add 2 tablespoons of cheese to each (about ½ cup in total). Roll up tortillas by folding ends in, then rolling to secure mixture inside. Place seam-side down in a buttered casserole. Beat the egg mixture and pour over filled tortillas. Place in refrigerator overnight. Bake for 45 minutes in a 350°F oven. After 30 minutes, sprinkle remaining ½ cup of cheese on top. Continue baking until egg mixture is well set. Serve with a salad, sliced tomatoes and salsa for a colourful brunch. Serves 4 95

Yum Naem Sod This is sometimes messy but a tasty and fun dish for outdoor (or boat) eating Another Anne Beaufoy recipe

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8 oz. pork tenderloin, ground 3 teaspoons fish sauce 3 tablespoons lime juice ½ teaspoon sugar ½ teaspoon chili powder ¼ red pepper, julienned 1-inch fresh ginger, julienned 1 green onion, julienned

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Roasted, unsalted peanuts, roughly chopped Coriander Lettuce leaves Thai Hot Sauce

Boil pork in ¼ cup water for 3 minutes, stirring constantly. Drain. Place pork in a bowl and add next 7 ingredients. Presentation: Place in separate dishes on a tray: Pork mixture Chilled lettuce leaves Peanuts Cilantro Hold lettuce in left hand, add a little of each item, fold, roll, dip in sauce, eat.

Pulled Pork Perfect for a family weeknight dinner served with a side salad, or a trendy appetizer, garnished with caramelized onions.

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3-1/2 lb pork shoulder blade roast 1/2 teaspoon each salt and pepper 2 tablespoons canola oil 2 onions, chopped 4 garlic cloves, minced 2 tablespoons chili powder 2 teaspoons ground coriander 3 bay leaves 1/4 cup tomato paste 14 oz (425 g) can tomato sauce 2 tablespoons packed brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 2 green onions, thinly sliced

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker. In the same skillet, add onions, garlic, chili powder, coriander and bay leaves. Fry ingredients,stirring occasionally, until onions are softened, about 5 minutes. Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil. Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours. Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork. Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves. Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions. Makes 8 servings

Braised Short Ribs • • • • • • • • • • • • •

4 lbs Short Ribs - Trimmed 1 cup Barbeque Rub 4 oz vegetable oil 3 tablespoons butter 1 1/2 cups red onions, diced 1 1/2 cups carrots, diced 1 Cup celery, diced 1 tablespoon garlic, minced 2 cups beef stock 3 cups plum tomatoes, crushed 1 Cup Barbeque Sauce 1 Cup orange juice 1 Cup red wine (optional)

Trim and clean silver skin and excess fat from short ribs. Season with barbeque rub. Let stand for about 2 hours. Preheat oven to 375°F. In a pan or stock pot heat oil and butter over medium heat. Brown short ribs on all sides. (A deep dark brown colour is required to enhance flavour). Remove short ribs and put aside. Add the carrots, celery and onions to the stock pot once short ribs are removed. Cook for 5 to 10 minutes. Add the beef stock, tomatoes, orange juice, barbeque sauce and red wine. Bring to a simmer. Return short ribs to stock pot, stir to coat. Cover and cook for 2 hours or until fork tender. (Add more beef stock if required) Remove short ribs and keep warm. Reduce sauce by half. Place short ribs in a dish and pour sauce over the short ribs. Serves 8 to 10 98

Unless you have something in your cupboard called

Barbeque Rub you’ll need to prepare that as well.

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1/4 teaspoon Paprika 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Garlic Powder 1/4 teaspoon Onion Powder 1/4 teaspoon Cumin 1/4 teaspoon Chili Powder 1/4 teaspoon Black Pepper 1/4 teaspoon White Pepper 1/4 teaspoon Cayenne Pepper 1/4 teaspoon Cinnamon 1/4 teaspoon Thyme 1/4 teaspoon Oregano

To prepare, simply place all ingredients in a mixing bowl. Mix until fully combined.

Chicken-Andouille Sausage Ragout This hearty winter stew has rich, deep flavors that improve if the stew rests in the refrigerator overnight.

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9 chicken thighs with skin and bones (about 4 pounds), well trimmed 2 tablespoons olive oil 1 lb. Andouille/Italian sausage, cut into 1/2-inch-thick rounds 3 medium carrots, peeled, diced 2 large onions, chopped 1/2 cup chopped fresh marjoram (from about 2 large bunches) 6 garlic cloves, minced 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 1 cup dry white wine 2 14 1/2-ounce cans diced tomatoes in juice 2 cups low-salt chicken broth

Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones. Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer the chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.

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Chicken PhylloTart This dish doubles as a light dinner or great luncheon dish. It usually steals the show on a buffet table too! • • • • • • • • • • • • • • • •

1 large bunch fresh spinach, stemmed 2 tablespoons olive oil 3 leeks, white part only, finely sliced 1 cup long-grain rice 2 cups water 1 large egg 1 cup half-and-half cream 2 tablespoons fresh dill, chopped 1 tablespoon fresh thyme, chopped 1/2 lb. feta cheese, crumbled 2/3 cup oil-packed sun-dried tomatoes, drained, chopped 2 cups cooked chicken meat, diced 1 cup kalamata olives, pitted and chopped sea salt and freshly ground black pepper to taste 1 package phyllo pastry, thawed 3 red bell peppers, roasted and peeled (jarred is deinitely OK!)

Steam spinach and refresh in cold water. Squeeze out all the moisture. Finely chop and set aside. In a small pot heat the olive oil; add the leek and sauté until soft. Stir in the rice and cook for about 2 minutes. Pour in the water, cover and bring to a boil. Reduce to a simmer and cook until the rice is tender and the water has evaporated, about 10 minutes. Set aside. Preheat the oven to 375°F. In a large bowl beat the egg. Add the cream, dill, thyme, feta cheese, sun-dried tomatoes, chicken, olives, cooked rice and spinach. Season with salt and pepper. Stir well to combine and set aside. Have ready a 10-inch springform pan. Place one sheet of phyllo dough on your work surface and brush it lightly with olive oil. (Cover the rest with a slightly damp cloth.) Fold the sheet in half and place the end of the dough in the centre of the pan, leaving half the sheet hanging over the edge of the pan. Repeat this process, overlapping each sheet by about 2 inches until you have covered the entire pan. You will use about 10-12 sheets in total. Pour half the filling into the pan, spreading it evenly. Place the red peppers over the filling in a single layer and spread the remaining half of the filling over the peppers. Fold the overhanging phyllo sheets back over the tart, covering the filling. It gives an interesting finish if you twist the phyllo when folding it back. Bake for about 30 minutes or until the pastry is golden brown.

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Barbeque Baked Beans Buy the cheapest baked beans you can. This recipe will doll them up. Exquisite!

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1 tablespoon olive oil 1 red bell pepper, chopped 1/2 onion, chopped 2 cloves garlic, chopped 2 (28-ounce) cans baked beans 1/2 cup brown sugar 1/3 cup Neelys BBQ seasoning, recipe follows 1/4 cup molasses 1 cup Neelys BBQ sauce, recipe follows 3/4 cup chopped pork or beef brisket

Preheat oven to 275°F. In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.

Neelys BBQ Seasoning: • 1 1/2 cups paprika • 3/4 cup sugar • 3 3/4 tablespoons onion powder Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

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Neelys BBQ Sauce • 2 cups ketchup • 1 cup water • 1/2 cup apple cider vinegar • 5 tablespoons light brown sugar • 5 tablespoons sugar • 1/2 tablespoon fresh ground black pepper • 1/2 tablespoon onion powder • 1/2 tablespoon ground mustard • 1 tablespoon lemon juice • 1 tablespoon Worcestershire sauce In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups 8 servings

The Food Network Rules!

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Prime Rib of Beef The gravy is absolutely gorgeous and the meat is soooo tender. Worth the expense!

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3 large carrots, chopped 3 medium onions, chopped 1 head garlic, separated into cloves, peeled, sliced 5 sprigs fresh thyme 3 whole bay leaves 5 lb. (2.5 kg) prime rib of beef, bone in extra virgin olive oil 1 tablespoon freshly ground black pepper 1/2 teaspoon fresh thyme, minced 1 teaspoon dry English mustard 1 1/2 tablespoons minced fresh sage 1 teaspoon Kosher salt 1 cup dry red wine 1 1/2 cups Madeira wine 1 cup beef broth

Preheat oven to 500°F. Spray a shallow stovetop-safe baker or roasting pan with non-stick vegetable spray. Add carrots, onions, garlic cloves, thyme sprigs and bay leaves to the baker, arranging to make a ‘rack’ for the beef. Trim any excess fat from the roast. Combine pepper, minced thyme, mustard, minced sage and salt and mix well. Smooth olive oil over all surfaces of the beef. Press herb mixture onto the meat. Place roast on top of the vegetables in the roasting pan. Drizzle a little more oil over the meat and herb mixture. Roast 20 minutes. Reduce heat to 250°F and roast 30 min/per pound (for a rare interior 130°F. If you prefer medium or well, increase to 35-40 min/ pound). Let stand 10-15 minutes on platter to ‘rest’ and retain its juices. Meanwhile, place roasting pan on a medium element and cook vegetables until you can mash them. Add wine, Madeira and broth. Boil for 10 minutes until reduced. Press mixture through a sieve. Slice roast and serve with roast potatoes, vegetables and the sauce.

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Leek and Stilton Quiche • • • • • • • • • •

2 tablespoons olive oil 2 medium leeks, white and pale green part only, halved lengthwise, washed, and chopped 4 large eggs 3/4 cup 2% milk 1/2 cup light cream Pinch nutmeg 1/4 teaspoon salt 1/8 teaspoon white pepper 125 grams stilton cheese, crumbled 9-inch deep dish pie crust

Heat the oil in a large skillet over medium heat. Add the leeks and cook until very tender, about 5 to 6 minutes. Cool the leeks to room temperature. Preheat the oven to 350°F. Place the eggs, milk, cream, nutmeg, salt, and white pepper in a bowl and whiskto combine. Arrange half the leeks and stilton in the bottom of the pie shell. Pour in egg mixture. Arrange remaining ingredients on top. Bake 40-45 minutes, or until eggs are set. Rest the quiche for 5 to 10 minutes before serving to allow filling to set.

Makes 8 servings

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Coq au Vin Rich-tasting chicken to feed a crowd at a dinner party

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1 cup flour 1 teaspoon salt 2 teaspoons freshly cracked black pepper 12 chicken thighs 12 chicken drumsticks 1/3 cup vegetable oil 8 slices of bacon, finely chopped 1-1/2 lbs small white mushrooms 2 (250 g.) bags frozen pearl onions, thawed 3 garlic cloves, chopped 2 teaspoons herbes de Provence 2 cups red wine 2 cups chicken stock 2 tablespoons parsley

Place the flour, salt, and pepper in a wide, sided dish. Coat the chicken in the flour, shaking off the excess, and set on a tray. Reserve the leftover flour. Divide the oil between two large skillets set over mediumhigh. When hot, brown the chicken on all sides and set in a very large roasting pan. Preheat the oven to 325ºF. Set a large, wide-bottom pot over medium-high heat. Add the bacon and cook until slightly crisp; drain away most of the fat. Add the mushrooms, pearl onions, garlic, and herbes de Provence and cook 4 to 5 minutes. Mix in 1/3 cup of the reserved flour until very well combined. Discard the rest of the flour. Slowly stir in the wine and stock and bring to a simmer. Pour the mixture over the chicken. Cover and bake the chicken for 90 minutes, or until very tender. Adjust seasoning, sprinkle with parsley, and serve.

106

What to serve alongside This dish requires a starch to be a resting place for the gorgeous sauce that surrounds the chicken, such as mashed potatoes, buttered egg noodles, or saffron rice. Serve warm slices of baguette and a big bowl of green salad to round out the meal. Options If you would like to include some chicken breast in the coq au vin, replace 6 chicken drumsticks and 6 thighs with 6 bone-in chicken breasts, each cut in half widthwise. If you prefer the more intense flavour of brown mushrooms, use them instead of white. Make the chicken a day in advance, but only cook it for 1 hour. Cool quickly to room temperature and then store in the fridge. When ready to serve, bake in a 325ยบF oven for another 45 minutes, or until the chicken is very tender. Makes 12 servings

107

Braised Lamb Shanks • • • • • • • • • • • •

6 lamb shanks salt and pepper to taste 2 tablespoons olive oil 2 onions, chopped 3 large carrots, cut into 1/4 inch rounds 10 cloves garlic, minced 1 (750 milliliter) bottle red wine 1 (28 ounce) can whole peeled tomatoes with juice 1 (10.5 ounce) can condensed chicken broth 1 (10.5 ounce) can beef broth 5 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Add onions, carrots and garlic to pot and sauté until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks. Serves 6

Serve these lamb shanks on a bed of orzo (small, riceshaped pasta) or couscous. Accompany with a steamed or boiled bright green vegetable, such as asparagus, broccoli or snap peas.

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Fish & Seafood

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Prawns with Feta Prawns, ouzo and feta are wonderfully matched in this Greek-inspired, oven-baked dish

Tomato Sauce: • 4 tablespoons olive oil • 1 large yellow onion, diced • 3 large garlic cloves, minced • 3 cups crushed Italian tomatoes, juice included • Salt and pepper to taste • • • • • •

1/2 cup Ouzo or Pernod 1 lb. large (26/30 count) shelled raw prawns 2 teaspoons dried oregano (1 tablespoon fresh) 2 tablespoons fresh parsley, finely chopped 1 cup feta cheese, crumbled 1/2 cup Parmesan cheese, grated

•

3 green onions, sliced thin on an angle, for garnish

Heat oil in a large sauté pan, add the onion and sauté for about 3 minutes. Add the garlic and continue to cook for another 4 minutes. Stir in tomatoes, oregano, parsley, salt and pepper. Simmer for about 15 minutes, uncovered, or until the tomato mixture begins to thicken. Add ouzo. Divide prawns and place into 6 individual casseroles, or one large dish. Spoon tomato sauce over the prawns in each dish. Top with feta, followed by a sprinkling of Parmesan. Bake, uncovered in a preheated 400°F oven for 15 minutes or until cheese is golden brown and bubbly. Garnish with sliced green onions. Serves 6 112

Smoked Salmon Cheesecake Liz MacDonald shared this recipe after a Pot Luck Dinner

• • • • • • • • • • • •

5 tablespoons Parmesan cheese, grated 3 tablespoons fine dry breadcrumbs 3 tablespoons butter 1/2 cup onion, chopped 1/2 cup green pepper, chopped 28 oz. (3 1/2 pkg.) cream cheese, softened 4 eggs 1/2 cup whipping cream 5 oz. smoked salmon, chopped 1/2 cup Swiss cheese, shredded 3 tablespoons Parmesan cheese, grated Salt and pepper to taste

Preheat oven to 300° F Lightly butter an 8-inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. In a medium skillet, melt butter over medium heat. Add onions and green peppers and sauté until tender, about 5 minutes. Remove from heat and let cool slightly. In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan. Bake until firm to the touch, about 1 hour and 40 minutes. Turn off the heat. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.

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Impossible Salmon Pie These ‘impossible’ creations were very popular in the 1980’s, and are still as delicious today.

• • • • • • • • • •

1/4 cup green onions, chopped 1 small can salmon, drained and flaked 1 cup sharp cheddar cheese, grated 3 ounces cream cheese, diced 1 (2 oz) jar pimento 2 cups milk 4 eggs 1 cup Bisquick salt and pepper to taste dash of nutmeg

Put onions, salmon, cheddar cheese, cream cheese and pimento into a greased 10-inch pie pan. In blender, blend the remaining ingredients for 15 seconds. Pour over ingredients in pie pan. Bake at 400°F for 35-40 minutes or until knife comes out clean when tested. Serves 8

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Canadian Seafood Stew Canadian salmon, scallops and shrimp combine in this hearty, delicious stew. Serve with warm slices of baguette and a good bottle of Chardonnay.

• • • • • • • • • • • • • • • •

1 1/2 tablespoons butter 1/2 medium onion, diced 1/2 medium carrot, diced 1/2 rib celery, diced 1 small garlic clove, chopped 1 1/2 tablespoons flour 1/2 cup dry white wine 2 cups chicken or fish stock 1 cup red- or white-skinned potatoes, cubed Pinch dried thyme 6 Digby scallops, halved 7 ounces salmon, cut into cubes 3/4 cup salad shrimp (1/4 lb.) 1/4 cup frozen peas 2-3 tablespoons whipping cream Salt and white pepper to taste

Melt the butter in a medium-sized saucepan over medium heat. Add the onion, carrot, celery and garlic and cook 3-4 minutes. Mix in the flour until well combined. Slowly whisk in the wine. When the mixture starts to simmer and thicken, slowly mix in the stock. Add the potatoes and thyme. Return to a simmer; simmer until the vegetables are just tender, about 10 minutes. Mix in the seafood and peas and simmer until the salmon and scallops are just cooked through. Mix in the cream. Season with salt and white pepper and serve. Serves 2 generously

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Herbed Seafood Casserole A rice crust holds a delectable blend of scallops, shrimp and crab in a herbed cream sauce

• • • • • • • • • • •

1 cup long grain rice 1 egg, beaten 1/3 cup fresh parsley, chopped 1/3 cup butter 1 onion, chopped 3 cloves garlic, minced 1 large carrot, finely chopped 1 ½ cups fennel or celery, chopped 1 tablespoon, fresh dill, chopped 1 teaspoon salt 1 teaspoon pepper

• • • • • • •

1 lb. scallops 1 lb. raw shrimp 8 oz. crabmeat ¼ cup flour 1 ½ cups milk 250 grams cream cheese ¼ teaspoon thyme

• • •

1 ½ cups fresh bread crumbs 2 tablespoons butter, melted Chopped fresh parsley

In saucepan, combine rice with 2 cups salted water; bring to boil. Reduce heat to low, cover and simmer for 15-20 minutes or until tender and water is absorbed. Stir in egg and 2 tablespoons of the parsley. Set aside. Meanwhile, in a large skillet, melt 1 tablespoon of the butter over medium heat; cook onion, garlic, carrot and fennel, stirring

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occasionally, for 3-5 minutes or until softened. Stir in ½ teaspoon of the dill and ¼ teaspoon each of the salt and pepper; transfer to large bowl. Wipe skillet clean. Pour in 2 cups water and bring to gentle simmer; poach scallops until just opaque, 1-3 minutes. Using slotted spoon, add scallops to bowl. Poach shrimp for about 3 minutes or until just firm and pink. Drain, reserving 1 cup liquid. Shell and devein shrimp; add to bowl. Chop crabmeat into bite-size chunks; add to bowl. In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning. Gradually whisk in reserved poaching liquid and milk; cook, stirring, for about 5 minutes or until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme until cheese has melted. Stir into seafood mixture along with remaining parsley. Line bottom of greased 9" x 13" pan with rice; spoon seafood mixture over top. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days, or frozen for up to 2 weeks, then thawed in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.) Mix breadcrumbs with butter; sprinkle over casserole. Bake in 325°F oven for 40-50 minutes or until heated through and topping is golden and crunchy. Garnish with chopped fresh parsley. Serves 8

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Grilled Shrimp Taco’s • • • • • • • • • • • • • •

½ cup sour cream 3 tablespoons mayonnaise 3 tablespoons milk ½ teaspoon ground cumin 3 tablespoons unsalted butter, melted 2 cloves garlic, finely chopped 1 ½ lb. large shrimp, peeled and deveined 4 limes, quartered ½ teaspoon salt 8 – 6" corn tortillas 3 cups shredded cabbage 14 oz. green salsa Pickled red onions Wooden skewers, soaked in water for 30 minutes minimum

In a small bowl whisk together the sour cream, mayonnaise, milk, cumin and then set aside. In a separate bowl combine the butter and garlic. Heat a grill or broiler. Rinse the shrimp and pat them dry with paper towels. Place the shrimp and some lime wedges on skewers. Brush the shrimp with the butter/ garlic mixture thoroughly; season with salt. Grill or broil until the shrimp are cooked through and the limes are browned; about 3 minutes per side. To serve, remove the shrimp from the skewers, divide them evenly among the tortillas and top each tortilla with cabbage, sour cream mixture, salsa and finally pickled red onion. Serve fresh lime wedges on the side. Makes 4 servings

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Sea Hag Clam Chowder Gracie’s Sea Hag Restaurant, Depoe Bay, Oregon provided a delicious lunch when we were on a road trip in 2006

• • • • • • • • • • • • • •

3 (6 ½ oz.) cans chopped clams 4 (8 oz.) bottles clam juice 1 tablespoon Minor’s clam base ¼ teaspoon dried basil ¼ teaspoon dried thyme ¾ cup butter 1 cup all-purpose flour ½ lb. chopped bacon ¾ cup chopped celery ¾ cup chopped onion 3 cups chopped, peeled potatoes 4 cups scalded milk or Half & Half Butter, for garnish Chopped parsley, for garnish

Drain claims, reserving juice. Combine reserved juice and clam juice in a large soup pot. Stir in clam base, if desired, basil and thyme. Bring to a boil. In the meantime, melt ¾ cup butter over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 30 minutes, stirring occasionally. In a separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes or until tender-crisp. Cook potatoes in lightly salted water, just until tender. Drain. Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil then reduce heat. Stir in scalded milk or Half & Half. Do not let soup boil. Top each serving with butter and chopped, fresh parsley. 119

Crab and Shrimp Potstickers Since discovering this recipe in July 2008, there is always a bag in the freezer!

• • • • • • • • • • • •

4 oz. crabmeat 4 oz. shrimp ½ cup sliced shiitake mushrooms 3 tablespoons finely grated carrots 2 green onions, chopped 2 cloves garlic, chopped 2 teaspoons sweet chili sauce ½ teaspoon salt ¼ teaspoon freshly ground black pepper 24 gyoza wrappers (or wonton) 1 tablespoon vegetable oil ½ cup chicken stock

Combine crabmeat and shrimp in a small bowl and mix well. Add the mushrooms, carrot, green onion, garlic and sweet chili sauce. Mix well and season with salt and pepper. Lay a wrapper on a work surface and place 1 heaping teaspoon of filling in the centre. Moisten the edges of the wrapper with water. Bring the sides of the wrapper up around the filling to a point at the top, pleating the sides and pressing the top to seal it closed. Repeat with the remaining wrappers and filling. Heat the oil in a large non-stick sauté pan over high heat until it is very hot. Place the potstickers in the pan, taking care not to overcrowd them. Cook for 2 minutes, until they start to brown. Carefully add the chicken stock, cover the pan, reduce the heat to low and steam for 2 minutes. Remove the potstickers from the pan. Serve with the dipping sauce.

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Dipping Sauce • • • • • • • • •

1 clove garlic, chopped 1 teaspoon peeled and chopped ginger 1 tablespoon honey 1 lime, juice only 1 teaspoon sweet chili sauce 1 tablespoon soy sauce ½ cup chicken stock 1 teaspoon cornstarch 1 teaspoon cold water

Combine all ingredients except the cornstarch and water in a small saucepan and bring to a simmer. Combine the cornstarch and water and whisk into the sauce. Cook until the sauce is clear, about 3 minutes. Remove from the heat and set aside until you are ready to use it. Refrigerate.

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Salmon Marinade From the French Creek Seafood Store Also good for halibut

• • • • • • •

½ cup olive oil 2 tablespoons soy sauce ¼ cup dark rum or rye whisky ¼ teaspoon freshly ground black pepper 1 tablespoon brown sugar 2 cloves garlic, minced 1 teaspoon salt

Optional: 1 teaspoon fresh dillweed 1 teaspoon ginger lemon juice

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Coconut Shrimp This comes close to those made by Lety in Zihuatanejo!

• • • • • • • •

36 large prawns 1/2 cup cornstarch 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups sweetened shredded coconut 3 large egg whites vegetable oil coconut cream and milk blend

Run a paring knife down the back of each prawn to split open without cutting all the way through (this is “butterflying”). Toss the cornstarch, salt and pepper together in one bowl and pour the coconut into another bowl. In a third bowl, whip the egg whites until frothy. Pour enough vegetable oil into a deep pot or skillet to a depth of 2 inches and heat to 350°F, using a fryer or sugar thermometer to measure the temperature. Dredge each prawn in the cornstarch, shake off the excess, then dip into the egg whites, again shaking off the excess, then press the prawn into the coconut. Fry a few at a time until cooked through, 1-2 minutes. Drain the cooked shrimp on a paper towel. Keep warm in a 200°F oven until all are cooked. Thin coconut cream with a little milk. Serve in a shot glass for dipping or serve with a more traditional mango or Tangy Thai sauce (Renées). Serves 6

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Brandy Dressing The Cannery seafood restaurant serves this with Dungeness crab

• • • • • • • • •

1 cup mayonnaise 2 tablespoons brandy 1 tablespoon ketchup 1 tablespoon fresh dill, finely chopped 2 tablespoons orange juice 1/2 teaspoon orange zest 1 teaspoon Frank’s hot sauce 1/2 teaspoon worcestershire sauce Salt and pepper to taste

Blend all ingredients in a mixing bowl. Whisk thoroughly to combine. Refrigerate overnight and serve well chilled.

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Cedar Plank Salmon Steaks • • • • • • • • • •

4 6-8 ounce salmon steaks 1 cedar plank Lemon wedges and dill (or parsley sprigs) For the marinade: 2 tablespoons olive oil Juice of 1/2 lemon 2 tablespoons maple syrup 2 teaspoons Dijon mustard Salt and freshly cracked pepper 1 tablespoon chopped fresh dill or parsley

Soak cedar plank, completely submerged in cold water, for 2 or more hours. Combine marinade and pour over fish. Marinate 20-30 minutes. Remove plank from water and dry the side that the fish will be placed on. Place fish on plank. To cook in the oven, first preheat to 425 degrees F and then bake 1520 minutes. To cook on the barbecue, first preheat to its highest setting. Once heated, if you have a two-burner barbecue, turn one side off and lower the other to medium. Set plank on the unlit side of the barbecue. (If you have a one-burner barbecue set to lowest setting after preheating, but before placing the fish on it). Close the lid and cook 15-20 minutes, or until fish is cooked through. Keep a spray bottle handy should the bottom of the board ignite. Set plank on serving tray and garnish with lemon and herb sprigs.

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Ginger Crunch I love ginger, and after tasting these squares at the Ancient Kauri Kingdom Café in Awanui, New Zealand in 2003, I wrote and asked them for the recipe

Base: • • • • • •

1 cup butter 1 cup sugar 2 cups flour 2 teaspoon ground ginger 2 teaspoon baking powder 1 cup wholemeal (or all-purpose) flour

Cream butter and sugar. Sift flours, baking powder and ground ginger. Add to the creamed mixture. Press into tin. Bake at 350°F for 15-20 minutes or until lightly browned.

Icing: • • • •

1/2 cup butter 4 cups icing sugar 2 tablespoons golden syrup 4 teaspoons ground ginger

Place in saucepan and melt, stirring until combined. Ice base and cut when cool.

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Colassal Candied Cookie If this is a gift, save or purchase a cardboard pizza box and shape dough to appropriate size to fit

• • • • • • • • •

1 cup Smarties 1 1/2 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, softened 1/3 cup granulated sugar 1/3 cup brown sugar 1 egg 1 teaspoon vanilla

Preheat oven to 350°F. Reserve 1/3 cup Smarties for decorating. Coarsely chop remaining candies. Set aside. Combine flour, baking soda and salt. Mix well. Beat butter and sugars until creamy. Add egg and vanilla, beat well. Add flour mixture, mix well and stir in chopped candies. Place dough in center of 13" pizza baking stone. Roll out to 11" circle. Decorate with reserved candies. Bake 16 to 18 minutes or until lightly browned. Cool completely. Carefully loosen cookie from stone and cut into wedges to serve. May also be made into drop cookies. Bake 12-14 min. Makes about 3 dozen or one colossal cookie

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Simply the Best Shortbread These superb extra-tender cookies are runaway best-sellers during the annual Christmas bazaar at historic Hycroft House in Vancouver

• • • •

1 cup butter, softened 3 tablespoons cornstarch 1/4 cup granulated sugar 1 3/4 cups all-purpose flour

In large bowl, beat butter until fluffy; gradually beat in cornstarch, then sugar. With a wooden spoon, beat in flour, about 1/4 cup at a time (or use electric mixer). On lightly floured surface, roll out dough to 1/4-inch thickness. Using floured fluted 2-inch round cookie cutter, cut out cookies. Place on waxed paper-lined trays; prick each cookie 3 times with fork. Freeze until firm. (Shortbread can be prepared to this point, transferred to freezer bags and stored in freezer for up to 3 months.) Place frozen rounds on baking sheet; bake in 275°F oven for 40-50 minutes or until firm to the touch. Remove from baking sheet and let cool on racks. Makes 24 cookies

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Almond Crescents • • • • • • • •

1 cup blanched almonds 1/4 teaspoon salt 1/2 cup sugar 1 cup butter, softened 2 cups all-purpose flour 1 teaspoon almond extract 1/2 teaspoon pure vanilla extract 3/4 cup icing sugar

Preheat oven to 350°F. Place almonds on a baking sheet. Bake 8-10 minutes until fragrant and lightly toasted. Cool. In food processor, blend almonds with salt and 1/4 cup sugar until almonds are very finely ground. In large bowl, cream butter and remaining 1/4 cup sugar until light and creamy. Gradually beat in flour, extracts and ground almond mixture until blended. Divide dough in half; wrap each in plastic wrap and refrigerate 1 hour. Preheat oven to 325°F. Working with half the dough at a time, shape dough by rounded teaspoons into 2” x 1/2” crescents, about 1 inch apart, on ungreased cookie sheet. Bake cookies 20 minutes or until lightly browned around the edges. Transfer cookies to wire rack. Immediately sprinkle with icing sugar though a sieve over cookies until well coated. Cool completely. Repeat with remaining dough. Store cookies in tightly covered container, placing waxed paper between layers if necessary. Makes 6 dozen

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Crunchy Biscotti These make divine dunkers in a frothy cappuccino, creamy hot chocolate or steaming cuppa tea. They also make a much-appreciated holiday gift.

• • • • • • • • • •

1 3/4 cups all-purpose flour 2 teaspoons baking powder 3/4 cup whole unblanched almonds 2 eggs 3/4 cup granulated sugar 1/3 cup butter, melted 2 teaspoons pure vanilla extract 1/2 teaspoon pure almond extract 1 1/2 teaspoon grated orange rind 1 egg white, lightly beaten

To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball. Divide dough in half, roll each into 12 inch long log. Transfer to ungreased baking sheet. Brush tops with egg white; bake in 350°F oven for 20 minutes. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4 inch thick slices. Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.) Makes about 24 cookies 134

VARIATIONS Chocolate Chip Biscotti: Add 1/2 cup chocolate chips to flour mixture. Double Chocolate Biscotti: Reduce flour to 1 1/2 cups. Add 1/2 cup sifted unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup chocolate chips. Dissolve 1 tablespoon instant coffee granules in vanilla. Omit almond extract and orange rind. Hazelnut Biscotti: Substitute 3/4 cup whole hazelnuts for the almonds. Omit almond extract.

c COOKâ&#x20AC;&#x2122;S TIP To prevent crumbling when slicing the partially cooked log of dough, use a sharp chefâ&#x20AC;&#x2122;s knife and cut with firm, decisive strokes Standing the cookies upright during their second baking ensures that they dry out evenly, giving them their characteristic crunchiness

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Irish Cream Brownie Buttons • • • • • • • • • • • •

6 tablespoons unsalted butter 1/2 cup semi-sweet chocolate chips 1/2 teaspoon espresso powder 4 ounces cream cheese, softened 3/4 cup granulated sugar 1 large egg 2 tablespoons Irish Cream liqueur 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt

• • • •

10 tablespoons unsalted butter, softened 1 cup confectioners’ sugar 2 teaspoons Irish Cream liqueur 1 teaspoon vanilla extract

Preheat oven to 350°F. Melt butter in a small saucepan over medium heat; remove pan from heat and stir in chocolate chips and espresso powder until melted and well combined. In a medium bowl, sift together flour, cocoa , baking powder and salt. In a large mixing bowl, whisk together cream cheese and granulated sugar until well combined. Add egg, liqueur and vanilla, blend well. Beat in melted chocolate mixture. Stir in flour mixture until just combined. Using a mini ice cream scoop, divide batter into 24 mini muffin liners. Bake for 12-15 minutes or until puffed and just set; cool completely. To make the frosting, in a medium sized mixing bowl, using a mixer on medium speed, beat together butter, confectioners’s sugar, liqueur and vanilla extract until well combined and creamy - about 1-2 minutes. Pipe or schmear frosting onto brownie cups. Makes 24

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Spritz Cookies Use a cookie press—a hollow tube fitted with a decorative nozzle at one end and a plunger at the other— to press the cookies directly onto the baking sheet

• • • • • • •

1 1/2 cups butter 1 cup sugar 2 egg yolks 3 3/4 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon pure vanilla extract Coloured sugar or candied cherries

Heat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sugars or candied cherries. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool. Makes 2 to 3 dozen cookies

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Gingerbread Cookies Get the whole family decorating

• • • • • • • • • • •

1 cup butter 1 1/2 cups sugar 1 egg 4 teaspoons orange peel, grated 2 tablespoons corn syrup 3 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon salt 1/2 teaspoon ground cloves

In a large bowl, cream butter and sugar. Add egg, orange peel and corn syrup; mix until well blended. Sift dry ingredients together and add to butter mixture. Mix well. Chill dough thoroughly. On lightly floured board, roll dough to 1/4-inch thick. Cut out gingerbread men and place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes.

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Thimble Cookies aka Thumbprint cookies or Swedish tea rings

• • • • • • •

1/2 cup butter 1/3 cup sugar 1 egg 1/2 teaspoon pure almond extract 1 cup all-purpose flour 1 cup finely chopped almonds or pecans Raspberry jam

Preheat oven to 350°F. Separate egg. Cream butter and sugar together. Blend in egg yolk and almond extract. Stir in flour. Shape into small balls. Slightly beat egg white in a dish. Dip dough balls into egg white and roll in nuts. Place about 1-inch apart on parchment-lined baking sheet. Make a depression with your thumb in the centre of each. Fill the centre of each cookie with jam. Bake for 10 minutes, until just golden around the edges. Remove from oven, and place on a wire rack to cool. Makes 3-4 dozen

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Sugar Cookies It wouldn’t be Christmas without little dishes of brightly coloured icing ready to frost cut-out cookies

• • • • • • • •

4 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup butter 2 cups sugar 2 large eggs 2 teaspoons pure vanilla extract Coloured sugar or sprinkles for decorating (optional)

In a large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic; chill for about 30 minutes. Preheat oven to 325°F. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. Decorate with royal icing.

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Royal Icing Since this icing dries out very quickly, it’s important to keep it covered with plastic wrap or a damp towel

• • •

3 large egg whites 4 cups sifted confectioners’ (icing) sugar 1/2 teaspoon cream of tartar

Beat the whites until stiff but not dry. Add sugar and cream of tartar; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Makes about 2 1/2 cups Flooding is the process of coating a cookie with royal icing. To flood a cookie, use a pastry bag fitted with a small round tip, and follow the outline of the cookie. Leave some space along the edge for spillage, then fill in the outline with icing. To close empty spaces, push icing in place with a clean toothpick, and use a damp paper towel to wipe away any mistakes. To create a simple design of your choice, such as polka dots, use a different color icing to pipe the design onto the cookie. For a blended effect, decorate while the foundation is still wet. But if you don’t want the colors to bleed, let the icing dry for a day.

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Rum Balls • • • • • •

3 oz. semi-sweet chocolate, roughly chopped 1/2 cup granulated sugar 1/3 cup rum 1/4 cup light corn syrup 2 1/2 cups finely crushed vanilla wafers 3/4 cup finely chopped pecans

In large bowl over hot water, melt chocolate, stirring constantly. Stir in sugar, rum and corn syrup. Stir in wafers and nuts, and mix thoroughly. Chill until firm. Shape into 1” balls and roll in granulated sugar (chocolate vermicelli or cocoa powder). Layer between waxed paper in airtight containers and store in a cool, dry place for a few days before serving. Makes 4 dozen

COOK’S TIP

Best flavour? Use PURE chocolate vermicelli available at Dutch deli’s Prefer Brandy Balls? Substitute Brandy for the Rum Prefer more chocolate? Substitute chocolate wafers for the vanilla

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Shortbread Mum always made this recipe from the Boston Cooking School Cookbook

• • • • •

1 cup butter 1/2 cup icing sugar 2 cups flour 1/4 teaspoon salt 1/4 teaspoon baking powder

Cream butter thoroughly; while beating, gradually add sugar. Sift dry ingredients together and add to butter mixture. Mix well and roll out to desired thickness. Cut in rounds, prick 3 times with fork. Bake at 350°F for 20-25 minutes until delicately brown. Makes 36

m COOK’S TIP For a savory treat, add 1 tablespoon freshly chopped rosemary to the dough Serve with a cup of spicy Chai tea .

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Ragged Robins This is an old family favourite

• • • • • • •

2 egg whites, room temperature 1/2 cup icing sugar 1 teaspoon vanilla 1 cup dates, chopped 1 cup walnuts, chopped 2 cups Corn Flakes 1/4 cup candied cherries, chopped

Beat egg whites until soft peaks form. Gradually beat in sugar until stiff. Add vanilla. Fold in the dates, nuts, Corn Flakes and cherries. Drop by spoonfuls onto greased baking sheet. Bake at 325°F for about 15 minutes. 3 dozen

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Neiman-Marcus Chocolate Chip Cookies Urban legends be damned. This is a terrific cookie!

• • • • • • • • • • •

1/2 cup butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons instant espresso coffee powder 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 300°F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. 2 dozen cookies

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Canadian Shortbread Cookies Maple Butter • 2/3 cup maple syrup • 1 cup butter (room temperature) In a small saucepan, bring maple syrup to a boil and reduce by half, approximately 10 to 15 minutes. Remove from heat and let stand at room temperature. When cool, add the butter and stir until completely blended. Place in refrigerator until firm. Makes 1 cup Shortbread • 1 cup maple butter • 2 cups all-purpose flour • 1 teaspoon salt Combine the maple butter, flour and salt in a food processor. Pulse until all the ingredients are well combined and form a ball. Flatten into a disk shape. Wrap in plastic and refrigerate until the dough is well chilled. Preheat oven to 350°F. Position rack to centre of oven. Remove dough from fridge and roll to 1-inch thickness with cookie cutters. Cut dough into desired shapes. Place cookies on an ungreased cookie sheet and bake until slightly golden brown, approximately 10 to 15 minutes.

36 two-inch cookies

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Gum Drop Cookies Anne Beaufoy’s #1 favourite

• • • • • •

1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar 1 egg, unbeaten 3/4 teaspoon vanilla 1/2 cup coconut

• • • • • • •

3/4 cup gumdrops 1/2 cup chopped nuts 1 cup flour 1/2 teaspoon salt 1/2 tsp. baking soda 1/2 tablespoon water 1 cup rolled oats

If possible, try to locate sugar-coated circle gums with the hole in the middle. Cut them into 6-8 pieces. They make the BEST cookies. Otherwise, cut into 1/4” bits. Preheat oven to 350°. Blend all wet ingredients in a small bowl. Assemble and mix all dry items and blend in a large mixing bowl. Add the wet mix to the dry and combine thoroughly. Add the gumdrops and nuts, mix to evenly distribute. Drop about a teaspoonful of dough, spaced about 2 1/2” apart on an ungreased cookie sheet. Bake at 350°F 10-12 minutes or until golden brown.

COOK’S TIP Like most cookies, these are really best the next day and after, when the ingredients have had a chance to marry.

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Mocha Hazelnut Nanaimo Bars • • • • • • • •

1 1/2 cups graham cracker crumbs 1 cup flaked sweetened coconut 1/2 cup hazelnuts, toasted, and finely chopped 2/3 cup butter 1/3 cup unsweetened cocoa powder 1/4 cup granulated sugar 1 tablespoon instant coffee granules 1 egg, lightly beaten

In large bowl, stir together crumbs, coconut and hazelnuts. Set aside. In saucepan, heat together butter, cocoa, sugar and coffee granules over low heat, stirring until butter is melted. Remove from heat, whisk in egg. Stir in crumb mixture until well mixed. Press into 8” square cake pan. Bake in 350°F oven for 10 minutes. Cool. Filling • • • •

2 cups icing sugar 1/4 cup butter, softened 1 tablespoon instant coffee granules 2 tablespoons hot water

In bowl, beat half of the icing sugar with butter. Mix coffee with water and beat into butter mixture along with remaining icing sugar. Spread over cooled base. Topping • 2 tablespoons butter • 1 tablespoon instant coffee granules • 4 oz. semi-sweet chocolate, coarsely chopped In double boiler, melt butter with coffee. Add chocolate and stir until melted and smooth. Spread over filling. Refrigerate for 2 hours or until chocolate is firm. Let stand at room temperature for 5 minutes to soften before cutting into bars. Makes 32 bars

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Dream Cake When you are not sure what to bake, THIS is the one

Base • • • • • • •

1/2 cup white sugar 2 egg yolks 1 1/2 cups flour 1/2 teaspoon salt 1/2 cup butter, softened 1 teaspoon vanilla 1 teaspoon baking powder

Preheat oven to 300°F. Mix the above ingredients together, and spread on the bottom of a 9” x 9” greased pan. Topping • 2 egg whites • 1/2 cup walnuts, chopped • 1/2 cup glacé cherries, chopped • 2/3 cup brown sugar • 1/2 cup fine coconut Beat egg white stiff. Add nuts, cherries, sugar and coconut. Spread evenly over base. Bake at 300°F until golden brown on top, about 30 minutes. Cut into 1 1/4” squares. Makes 50-60 pieces

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Orange Tea Cookies An old family recipe from Anne Beaufoy

• • • • • • • • •

1/2 cup butter 1/3 cup sugar 1 flour 1 egg, separated 1/2 teaspoon vanilla 1/4 teaspoon salt 1 tablespoon orange rind 1 tablespoon lemon rind 1/4 cup finely chopped nuts

Preheat oven to 350°F. Cream together the butter and sugar. Beat in egg yolk, vanilla, salt. Mix in flour, orange and lemon rind. Shape into small balls. Roll in the unbeaten egg white to make them sticky, then roll into chopped nuts. Flatten them with a spatula. Don’t be brutal, just to 1/4” thick. Bake on greased cookie sheets until golden, about 10 minutes.

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Amaretto Snowballs • • • • • • •

1 cup butter ½ cup icing sugar 2 ½ cups flour ½ teaspoon salt ¼ cup Amaretto liqueur Icing sugar, for rolling Almonds, slivered or sliced, for decorating

Glaze: • ¼ cup Amaretto • 1 tablespoon icing sugar Preheat oven to 350°F. Cream the butter and sugar in a large mixing bowl. Add flour and salt; mix until blended, then add Amaretto. Roll dough into small balls. Place on parchment-lined cookie sheet approximately 1" apart. Bake for 8-10 minutes. Remove from oven and let cool on a wire rack. Dip cookies in glaze made by mixing icing sugar with Amaretto. Top the cookies with slivered almonds. Makes 24-36 cookies

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Blackberry Dream Duncan Bars Duncan’s answer to Nanaimo Bars! I entered the contest with very similar ingredients, but this was the winner.

Crust • • • • •

3/4 cup butter 1 cup oat flour 1 cup unbleached flour 1/3 cup sugar 1/2 cup ground hazelnuts

Custard Filling • 5 eggs • 5 tablespoons yogurt • 1/3 cup sugar • 1/4 whole lemon • 1/3 cup flour • 1/4 teaspoon baking soda Blackberry Top • 1 cup blackberry jam • White chocolate Crust Combine ingredients and mix until crust resembles coarse peas. Press firmly into 9x13 pan and bake at 375 degrees for 15 minutes or until golden. Custard Filling Place ingredients in blender and blend until just combined. Pour over crust and bake for 15 minutes or until light brown. Allow mixture to cool. Blackberry Top Place blackberry jam over filling. Drizzle white chocolate decoratively over jam. 152

Sand Art Brownies Layer ingredients in a wide mouth quart size jar or cellophane bag just like sand art. Taylor made these in 2008 as Christmas presents for friends and Auntie’s.

Add to bag/ jar in this order: • 3/4 tsp. salt • 1/2 tsp. baking powder • 1/2 cup + 2 tablespoons flour • 1/3 cup cocoa • 1/2 cup flour • 2/3 cup brown sugar • 2/3 cup sugar • 1/2 cup Chocolate Chips • 1/2 cup Vanilla Chips • 1/2 cup nuts

Include a decorative tag with instructions for making the brownies: Combine contents of jar with: 1 teaspoon vanilla 2/3 cup vegetable oil 3 eggs Pour into a greased 9x9 pan. Bake at 350°F for 27-32 minutes.

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Raspberry Streusel Bars Thanks Rachael!

• 2 1/2 cups all-purpose flour • 2/3 cup granulated sugar • 1/2 teaspoon salt • 1 cup unsalted butter plus 2 tbsp, cut in1/2”pieces and softened • 1/4 cup packed light brown sugar • 1/2 cup rolled oats • 1/2 cup pecans, chopped fine • 3/4 cup rasberry preserves • 3/4 cup fresh raspberries • 1 tablespoon fresh lemon juice Adjust oven rack to middle position; heat oven to 375°F. Line 13x9 inch baking dish with aluminum foil. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons (1 cup) butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. 154

Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling. Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Cut into squares and serve. Makes 24 2-inch squares

Skillet S’Mores How desparate can one be? Very! Especially on a boat.

• • •

4 marshmallows, each cut into 3 slices 8 Digestive cookies or graham wafers 4 tablespoons chocolate chips

Set a large nonstick skillet over medium-low heat. Set out 4 cookies and top each with 3 slices of marshmallows and 1 tablespoon of chocolate chips. Cover each with another cookie. Set the stuffed cookies in the skillet and cover. Cook for 2-3 minutes; turn the cookies over and cook for 2-3 minutes more, or until the marshmallows and chocolate chips begin to melt and become gooey. Cool slightly before devouring. 155

Zucchini Fruit Bars Carol Davy shared this recipe when she gifted me with an obscenely HUGE zucchini from her garden • • • • • • • • • • • •

¾ cup butter, soft ½ cup brown sugar, packed ½ cup white sugar 2 eggs 1 teaspoon vanilla 1 ¾ cup flour ¼ teaspoon salt 1 ½ teaspoons baking powder ¾ cup medium coconut ¾ cup chopped dates ¾ cup raisins 2 cups zucchini, unpeeled if tender and coarsely grated

Beat butter and sugars until creamy. Add eggs and vanilla and beat well. Blend together flour, salt and baking powder. Gradually add to creamed mixture and beat well. Stir in coconut, dates, raisins and zucchini. Spread mixture in greased 10 x 15" jelly roll pan. Bake at 350°F for 30-35 minutes or until browned and toothpick comes out clean.

Icing: • 1 tablespoon melted butter • 2 tablespoons milk • 1 teaspoon vanilla • ¼ teaspoon cinnamon • 1 cup icing sugar Beat all ingredients together until smooth. Drizzle over warm bars, spreading evenly. Sprinkle 1 cup chopped walnuts over top. Cool well before cutting into bars

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Lemon Meringue Kisses This was the hit of Summer 2008

• • • • •

2 egg whites 1/8 teaspoon cream of tartar 1/2 cup sugar 1/8 teaspoon cornstarch 3/4 teaspoon finely chopped lemon zest

Preheat oven to 200°F. Line a baking sheet with non-stick paper. Place the egg whites and cream of tartar in the bowl of a heavyduty mixer. Using the whisk attachment, beat the egg whites until they form soft peaks when the whisk is lifted. Gradually beat in the sugar and cornstarch, beating just until the meringue holds stiff, glossy peaks. Fold in the lemon zest. Transfer the meringue to a pastry bag fitted with a 1/2” planetipped nozzle. Pipe the kisses onto the baking sheet. They should be about 1 1/4” in diameter. Bake on the middle rack of the oven for 50 minutes. Turn off the oven and let the meringues sit in the oven for 1 hour. Serve the meringues with a bowl of lemon curd for dipping.

Microwave Lemon Curd • • • • •

3 eggs 3/4 cup sugar 1 tablespoon grated lemon rind 1/2 cup fresh lemon juice 2 tablespoons soft butter

In a microwave-safe bowl, whisk together sugar and eggs. Whisk in remaining ingredients. Microwave on High for 1 minute; whisk smooth. Microwave on High for 1 minute; whisk again. Microwave on High for 1 minute or until it boils and thickens slightly. Whisk smooth. Cool and refrigerate. 157

Blueberry Lemon Sandwich Cookies Blueberry meets its ideal match: lemon. The cookies are divine even without the Jam! 2 cups fresh blueberries (12 ounces) 2 tablespoons powdered fruit pectin 1/2 teaspoon unsalted butter 1 cup sugar 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 3 tablespoons finely grated lemon peel 1/4 teaspoon salt 2 large egg yolks 2 1/4 cups all purpose flour Raw sugar* (for sprinkling) Combine blueberries, fruit pectin, and butter in large nonstick skillet. Stir constantly over medium-high heat until mixture boils. Add sugar and return to boil, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Remove from heat. Transfer mixture to small glass bowl; cover and chill until jam is cold, at least 6 hours (jam will thicken slightly while chilling). Using electric mixer, beat butter, 1 cup sugar, lemon peel, and salt in large bowl until light and fluffy, about 2 minutes. Add yolks and beat until blended. Add flour in 2 additions, beating just until blended after each addition. Gather dough together; divide in half. Place one half of dough on sheet of waxed paper or parchment paper. Form dough into 1 1/2-inch-wide square or round log; smooth with dampened fingers. Wrap log in waxed paper. Repeat with second dough half. Chill dough until firm, at least 4 hours. Position rack in center of oven and preheat to 400°F. Line 2 large rimmed baking sheets with silicone baking mats, or parchment paper. Cut dough logs into scant 1/4-inch-thick squares or rounds. Arrange on prepared baking sheets, spacing 2 inches apart. Sprinkle half of dough squares or rounds generously with raw sugar (leave remaining plain). Bake cookies, 1 sheet at a time, until edges are light golden, 10 to 12 minutes. Just before serving, spread 1 generous teaspoon jam over bottom (flat side) of each plain (not sugared) cookie. Top each with sugared cookie, sugared side up, and serve. Makes about158 24 ‘sandwiches’

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Desserts

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Bananas Foster In the summer of 2001, Barbara and Jim Wellwood joined us for a cruise to Desolation Sound. With a limited number of days for the cruise, we crossed the Strait of Georgia in 3-4’ seas. By the time we got to Secret Cove, the 3-tiered hanging fruit basket was almost empty. Flying fruit! Lemons, limes, red and green peppers were rolling on the cabin floor. All that remained in the basket was a bunch of bananas. With each wave we hit, they smashed into the window and curtain, creating brown mush. By chance, we met Roger and Eryl Shindel on “Stalwyn” and were invited to their home at Square Bay for drinks. Grateful for use of a laundry, I took the curtain for a wash. That night, we used the remaining bananas to make this decadent dessert.

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3 bananas, peeled and cut in half lengthwise, then crosswise 3 tablespoons butter 1/4 cup light brown sugar 1/2 teaspoon cinnamon 1/4 cup banana liqueur or Kahlua 1/2 cup dark rum 3 tablespoons butter

In a large skillet, melt 3 tablespoons of butter over medium heat, and then sprinkle on brown sugar, cinnamon, and cook until the sugar is dissolved. Remove the pan from the heat and stir in 1/4 cup liqueur. Next, add the banana pieces, flat side down, and cook until softened and lightly browned on the bottom. Remove the pan again from the heat, and add dark rum. Place the pan back over the heat, and allow the rum to heat up for about 10 seconds. Then, using a long match or the flame of your stove, carefully ignite the rum’s vapors. (Warn the skipper and crew first!!) When the flames have subsided, remove the pan from the heat and gently stir in 3 more tablespoons of butter. Spoon the banana mixture and the sauce over scoops of vanilla ice cream, and serve immediately. Serves 4

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Chocolate Dessert Waffles Make these in advance of your voyage and serve with Bananas Foster. Kick it up a notch!

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1/2 cup cocoa powder 1/4 cup butter, melted 3/4 cup sugar 2 eggs 2 teaspoons pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk or sour milk 1/2 cup chopped nuts (optional)

Stir cocoa and butter in bowl until smooth, stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired. Bake in waffle iron. Serve warm with ice cream or freeze until ready to use.

COOK’S TIP To sour milk -Use 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup

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Cranberry-Orange Loaf Appealing flavours are enhanced by baking this loaf a day ahead

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1 egg, beaten 1/4 cup Canola oil grated peel and juice of a large orange frozen concentrated orange juice 2 cups flour 1 cup sugar 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup fresh or frozen cranberries

Combine beaten egg with oil. In a 1 cup measure, place grated peel and juice of orange. Add enough juice concentrate to make 1 cup. In a second bowl, combine flour, sugar, salt, baking powder and baking soda. Stir in cranberries. Mix the wet and dry ingredients together gently. Leave slightly lumpy. Transfer batter to a greased loaf tin. Preheat oven to 350ºF, bake for 55 to 65 minutes. Loaf slices better the next day. Sweet Orange Butter • • •

1/2 cup butter, room temperature grated zest of 1 large orange enough confectioner’s sugar to sweeten lightly

Combine all ingredients and serve with sliced loaf.

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One Bowl Chocolate Cake Donna Hancock gets raves from her family

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2 cups sugar 1 ¾ cups all purpose flour ¾ cup cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water

Heat oven to 350°F. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water. (Batter will be thin.) Pour into two 9" round greased and floured pans. Bake 30-35 minutes. Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost. 10-12 servings

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Pumpkin Pie Another mouth-watering recipe

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9” unbaked pie shell 398 ml pumpkin 300 ml sweetened condensed milk 2 eggs 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves

Preheat oven to 425°F. Beat eggs lightly in medium bowl. Add pumpkin, cinnamon, nutmeg, ginger and cloves and stir until well blended. Blend in sweetened condensed milk. Pour into pie shell. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 45 minutes longer or until knife inserted in centre comes out clean. Cool and top with whipped cream sweetened with honey.

Makes 8 servings

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Steamed Cranberry Pudding Daughter-in-law Rachael and I tasted Cranberry Creek Premium Pudding at the Circle Craft Christmas Market in Vancouver in 2000. Delicious! It is a good substitute for the rich plum pudding recipes passed down from our ancestors. I headed to the Internet to find a recipe. It is very easy to make - the sauce is very thin, but it makes the pudding.

• • • • • •

1 1/3 cups flour 1 teaspoon baking powder 1/2 cup molasses 2 teaspoons baking soda 1/2 cup boiling water 2 cups cranberries

Stir soda into molasses and set aside. Boil cranberries in water for five minutes. Mix all ingredients together and pour into a greased 28-oz juice or ring mould. Cover tightly with foil. Place pudding (on a trivet) in a saucepan with 1-2 inches of boiling water. Cover with a lid, or tightly sealed foil. Simmer and steam pudding for 1 – 1 ½ hours. Sauce: • • • •

1 cup white sugar 1/2 cup butter 1/2 cup whipping cream 1 teaspoon vanilla

In microwave melt together butter and sugar until sugar dissolves, stirring often. Add whipping cream and vanilla, and return to microwave to warm through. Serves 8-10 COOK’S TIP Bonus: No fat or dairy! 0.10 g of fat per 100g serving. However, you simply HAVE to serve it with the Butter Sauce, and then, of course, it has lots of fat.

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Sour Cream Cheesecake Another gluten-free delight from Bev Grant

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Cornflake crumb crust 2 (250g) packages cream cheese 2 eggs 2/3 cup sugar 1 teaspoon pure vanilla extract

Baked topping • 2 tablespoons sugar • 1 cup sour cream • 1 teaspoon pure vanilla extract Prepare cornflake crumb crust as directed on box. Press into a springform pan and set aside. In electric mixer or food processor, cream cheese until smooth, blend in eggs, 2/3 cup sugar and 1 teaspoon vanilla. Pour into prepared crust and bake at 375°F for 20 minutes. Remove from oven and let stand 15 minutes. Raise oven temperature to 425°F. For baked topping, combine remaining vanilla and sugar with sour cream. Carefully spread over the baked filling. Return pie to oven and bake for 10 minutes. Cool and chill overnight. Serve with fruit topping, if desired.

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Best Brownies Our niece, Jessica Qualley, requested that these be included Guaranteed the best, or your money refunded

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1 cup butter 1 cup white sugar 1 cup brown sugar 3/4 cup cocoa 3 large eggs 1 cup flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons pure vanilla extract 1 cup walnuts, chopped (optional)

Preheat oven to 350ºF. Melt butter. Add sugars and blend well. Beat eggs in, one at a time. Sift flour and baking powder into mixture and stir. Add vanilla and walnuts, if using. Pour into buttered and floured 9” x 13” pan. Bake for 30 minutes. Centre will be firm, but not hard. Ice when completely cool.

Incredible Chocolate Icing You can combine these ingredients with an electric mixer, but the texture will not be as smooth

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1/2 cup soft butter 1 cup icing sugar 2/3 cup cocoa powder 1 teaspoon pure vanilla extract 2 tablespoons milk 2 tablespoons hot coffee

Place butter, sugar and cocoa in food processor and using steel knife, blend for four seconds. Add liquids and blend until smooth. Additional milk will make a thinner icing.

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Butter Tarts These are loaded with raisins and a buttery sauce. They freeze well, too.

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2 cups brown sugar 2 cups corn syrup 1/2 lb. butter 8 eggs 1/2 teaspoon salt 1 1/2 teaspoons pure vanilla extract 3 cups dark raisins Large tart shells, preferably home made

In large saucepan mix together brown sugar and syrup and bring to a boil. Boil for 5 minutes. Add butter to mixture and stir until melted. Slightly beat the eggs in a large bowl and gradually add the hot mixture, beating constantly. Add salt and vanilla and mix well. Place 1 heaping tablespoon of raisins into each tart shell and pour in the hot mixture almost to the top of the shells. Bake at 400°F for 15-20 minutes or until pastry is golden brown. Remove from oven and cool before removing from tins. Makes 24 large tarts

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Trifle Donna Hancock’s family has enjoyed this recipe for many years. Fresh fruit makes this a delicious dessert.

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2 pound cakes 2 eggs 1 egg yolk 1 3/4 cups light cream 1/4 cup granulated sugar 1/2 cup sherry 1/2 cup red currant jelly 2 medium peaches, peeled, pitted and sliced (or 2 cups canned peaches) 1 cup sliced fresh strawberries and/or kiwi fruit 1 cup whipping cream 1 tablespoon icing sugar 1/4 teaspoon pure vanilla extract

Cut cakes into 1/2-inch cubes. You should have about 9 cups. For custard, in heavy saucepan beat eggs and egg yolk. Stir in light cream and granulated sugar. Cook and stir over medium heat until mixture coats a metal spoon. Pour custard into a medium bowl. Set inside a larger bowl filled with ice. Stir occasionally. (Alternatively, use Bird’s Custard Powder.) Place half the cake cubes in bottom of a 2 1/2-quart clear glass bowl. Sprinkle cake with some of the sherry; dollop with currant jelly. Spoon peaches and strawberries over top. Top with the remaining cake cubes; sprinkle with the remaining sherry. Spoon cooled custard over cake. Beat whipping cream, powdered sugar and vanilla till soft peaks form. Spoon whipped cream over custard. Cover and refrigerate at least 6 hours or overnight. Before serving garnish with additional fresh fruit, sliced almonds and mint sprig, if desired. Serves 12 171

Chocolate Mousse Another Hancock family favourite. The currant jelly makes a delightfully tart contrast to the sweet chocolate • • • • • • • • • • • •

1/4 cup sugar 1 envelope unflavoured gelatin 1 1/2 cups milk 4 squares (4 ounces) semisweet chocolate, cut up 4 egg yolks, beaten 1/4 cup rum 1 teaspoon vanilla 4 egg whites 2 tablespoons sugar 1 cup whipping crean 1 square (1 ounce) semisweet chocolate, grated 1/4 cup red currant jelly

Make a collar for a 1-quart soufflé dish by folding a 23 x 9-inch piece of waxed paper lengthwise into thirds. Butter one side of the paper. Attach, buttered side in, around the top of soufflé dish so that paper extends 2 inches above the dish. In saucepan combine the 1/4 cup sugar and gelatin. Stir in milk. Add cut-up chocolate. Cook and stir over low heat till chocolate melts. Gradually stir about half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Cook and stir for 2-3 minutes or until slightly thickened. Do not boil. Remove from heat, stir in rum and vanilla. Chill gelatin mixture to the consistency of corn syrup, stirring occasionally. Immediately beat egg whites until soft peaks form. Gradually add the 2 tablespoons sugar, beating until stiff peaks form. When gelatin is partially set to the consistency of unbeaten egg whites, fold in stiffly beaten egg whites. Beat 1/2 cup of the whipping cream until soft peaks form. Fold whipped cream into the gelatin mixture. Turn into prepared soufflé dish; chill until firm. At serving time, remove the collar. Press grated chocolate around the edge of the mousse. Beat remaining whipping cream; dollop atop. If desired, pipe whipped cream through a pastry bag fitted with a star tip. Heat currant jelly; drizzle over mousse. 8 servings 172

Pumpkin Pie Squares This easy version of pumpkin pie can be cut into 12 squares, wrapped and frozen.

Base: • • • • • •

1 1/2 cups flour 1 1/2 cups quick cooking oatmeal 1 1/2 cups brown sugar 1/2 teaspoon salt 3/4 cup butter 1 egg

Pumpkin filling: • 3/4 cup brown sugar • 3 eggs • 750 ml canned pumpkin purée • 1 1/2 teaspoons cinnamon • 3/4 teaspoon ginger • 3/4 teaspoon nutmeg • 1 cup evaporated milk Topping: • 1 1/2 cups reserved oatmeal mixture from base • 3/4 cup chopped pecans • 12 pecan halves Base: In food processor, combine flour, oatmeal, sugar and salt. Add butter; process until mixture resembles coarse crumbs. Transfer mixture to medium bowl; stir in egg. Measure 1 1/2 cups of the mixture and set aside for topping. Gently pat remaining mixture into base of a 9” x 13” pan. Bake in 350°F oven for 20 minutes or until golden and firm. Filling: Beat together sugar and eggs. Beat in pumpkin, cinnamon, ginger and nutmeg until mixture is smooth; beat in milk. Pour over base. Topping: In small bowl, combine the reserved oatmeal mixture and chopped nuts. Sprinkle mixture evenly over pumpkin filling. Bake in 350°F oven about 30 minutes or until centre is set. Let cool in pan before cutting into squares. Top each square with a pecan half. (If frozen, allow to thaw for 2 hours and serve at room temperature.)

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Molten Chocolate Cakes Simply irrestible, this warm dessert is one of our favourites

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4 ounces semi-sweet chocolate 1/2 cup butter 1 cup icing sugar 2 eggs 2 egg yolks 6 tablespoons flour Whipped cream

Preheat oven to 425°F. Butter 4 (3/4 cup) custard cups/ramekins/ souffle dishes. Place on baking sheet. Microwave chocolate and butter in large bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups. Bake 14-15 minutes or until sides are firm but centres are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with whipped cream and serve immediately. Serves 4 COOK’S TIP Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.

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Coconut Crunch Pie A favourite of Anne Beaufoy

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1 cup fine graham cracker crumbs 1/2 cup shredded coconut 1/2 cup broken walnuts 4 egg whites (1/2 cup) 1/4 teaspoon salt 1 teaspoon vanilla 1 cup granulated sugar

Combine graham cracker crumbs, coconut and walnuts. Beat egg whites and salt until stiff. Add vanilla. Add sugar, a tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form. Fold crumb mixture into egg whites. Spread in greased 9” pie plate. Bake in 350°F oven for 30 minutes. Cool, cut into wedges and serve with ice cream.

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Pecan Pie Golden and lush, but not too sweet “Anne Beaufoy”

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4 eggs 1 cup dark brown sugar 3/4 cup light corn syrup 1/4 teaspoon salt 1/4 cup butter, melted 1 teaspoon vanilla 2 cups pecans, chopped 1 9-inch unbaked pie shell 1/3 cup pecan halves

Preheat oven to 400°F Line a 9-inch pie pan with pastry (or buy a frozen one) Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter, and vanilla. Mix thoroughly. Sprinkle chopped pecans into pie shell. Pour egg mixture over. Arrange pecan halves around the edge of the filling next to the crust for decoration. Set on the middle rack of the oven and bake for 10 minutes. Reduce heat to 325°F and bake 25-30 minutes longer or until set. Let cool to room temperature before serving.

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Pavlova • • • • • • • • • •

6 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 1/2 cups granulated sugar 2 tablespoons cornstarch 1 tablespoon vinegar 1 1/2 teaspoons vanilla 1 1/2 cups whipping cream 1 cup raspberries or strawberries 2 kiwi fruit, sliced

Set oven to 275°F. Line baking sheet with parchment paper. Place bottomless 8- or 9inch springform pan on top of baking sheet. Set aside. In bowl, beat egg whites, salt and cream of tartar until soft peaks form. Gradually beat in sugar in thin steady stream until stiff glossy peaks form. Fold in cornstarch, vinegar and vanilla. Spoon batter into prepared pan, smooth top. Bake for 2-2 1/2 hours or until crisp and lightly browned on outside but still soft in the middle. Let cool completely. It will deflate. Run knife around meringue and remove pan. Carefully remove paper. (May be loosely covered and stored for 3 days) Remove loose bits from meringue. Whip cream, spread over top, swirling into peaks. Garnish with berries and Kiwi. Serves 6-8

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Rhubarb Ginger Crisp The secret here is to cut in the butter and then mix it together to form clumps. This produces the crunchy golden topping that is the hallmark of a good crisp. “Anne Beaufoy”

Filling: • 6 cups chopped rhubarb • 1 1/4 cups sugar • 2 tablespoons flour • 1 tablespoon orange rind, grated Topping • 1/2 cup flour • 1 cup crushed ginger snaps • 1/4 cup brown sugar • 1/2 cup pecans, chopped • 1/2 cup butter Preheat oven to 350°F. Butter an 8” x 4” baking dish. Combine rhubarb, sugar, flour and orange rind in a bowl. Place in the baking dish. In a separate bowl, stir together flour, ginger snaps, sugar and pecans. Cut in the butter until mixture resembles small peas. With your fingertips, crumble the mixture until it forms large and small clumps. Sprinkle this over the rhubarb and pat down slightly. Bake for 30-40 minutes until the topping is crisp and rhubarb is bubbling. Serve with ice cream, whipped cream or custard. 178

Mexican Chocolate Soufflés Bon Appétit, January 2006, page 30

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5 3.1-ounce disks Mexican Ibarra chocolate, chopped ½ cup unsalted butter 8 large eggs, separated, room temperature Sweetened whipped cream

Preheat oven to 350°F. Butter and sugar eight ¾-cup soufflé dishes or custard cups. Melt Mexican chocolate and butter in heavy medium saucepan over low heat, stirring constantly until melted (mixture will be grainy). Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold ¼ of the egg whites into warm chocolate mixture to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared soufflé dishes. Place dishes on rimmed baking sheet. Bake until tops have risen about ½ inch above rim of dish and appear dry and centers are softly set, about 18 minutes. Serve soufflés with sweetened whipped cream. Serves 8

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Tiramisû • • • • • • • •

24 ladyfingers 16 oz. Mascarpone cheese 3 eggs, separated 4 tablespoons sugar 2 cups extra strong warm coffee 1 tablespoon dark rum 1 cup whipping cream, whipped (optional) Bitter cocoa powder

Beat egg yolks on medium speed while gradually adding sugar. When they are thick and pale in colour, add Mascarpone and beat until smooth. Stir in one tablespoon of coffee. In a separate bowl, beat egg whites until very stiff. Fold into Mascarpone mixture. Combine coffee and rum in a shallow dish. Dip ladyfnger bottoms quickly into the mixture one at a time and arrange one layer of them in a 9 x 13-inch pan. Cover ladyfingers with half the Mascarpone mixture. Sprinkle with cocoa powder. Dip remaining ladyfingers in coffee mixture and place on top. Cover with remaining Mascarpone. Before serving, top with whipped cream. Sprinkle the top with cocoa powder. Refrigerate at least one hour before serving. Serves 8

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Tiny Crumbles A perfect treat for when you pick a ‘handful’ of fresh blackberries

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2 oven-proof ramekins Fruit to fill each ramekin 3/4 full (peaches, black/blueberries) Zest of an orange or a lemon 1 teaspoon + 2 tablespoons flour 1 teaspoon. + 1 tablespoon brown sugar 1 tablespoon butter 2 tablespoons chopped pecans

Preheat the oven to 350°F. Toss the fruit in each ramekin with 1/2 teaspoon each of flour and brown sugar and equal portions of the fruit zest. Mix the butter, nuts, 2 tablespoons of flour and 1 tablespoon of brown sugar until it’s crumbly; sprinkle evenly over each ramekin. Bake at 350°F for 30 minutes, or until the top is brown and the filling bubbly around the edges.

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Boat Ice Cream So sad. Cluaran’s freezer doesn’t keep ice cream frozen. Carol Davy (via son Mark and his wife Lisa) taught us a new trick in 2009… In 10 minutes you can MAKE ice cream for 4-6 people.

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1 cup homo milk (butterfat content of 3.25%) 1 cup whipping cream 1/2 cup sugar 1 teaspoon vanilla 1 lb. empty coffee can with lid 3 lb. empty coffee can with lid Ice Rock salt Tape for sealing cans

Combine milk, whipping cream, sugar, and vanilla in 1-pound can. Mix well. Cover tightly with lid. Seal lid with heavy duty tape. Place in 3-pound can. Layer the empty space between the cans alternately with ice and salt. Cover with lid and seal tightly with tape. Have everyone share shaking the can in upright position for 10 minutes. Open the 3-pound can and remove smaller can. Open and drain any unfrozen liquid into a zip lock bag. Zip securely and place in large can and continue to shake until frozen, about 2 minutes more.

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Miscellaneous

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Pickled Asparagus We have an asparagus farm in the Cowichan Valley, and enjoy fresh asparagus from April to June

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Asparagus spears or pieces * 4 cups boiling water 5 tablespoons sugar 4 teaspoons pickling salt 1/2 teaspoon pepper 4 cups cider vinegar 1 clove garlic per jar 6 tablespoons mixed pickling spices

Combine boiling water, sugar, salt, pepper. Stir to dissolve. Add vinegar and pickling spice and then chill. Wash asparagus. Break at tender part of stalk and trim spears to slightly less than 1" of height of jars you are using (or cut into 1/2 inch slices.) Blanch asparagus for 2 minutes (we sort to size for blanching and adjust time accordingly, about 1 1/2 min. for thin spears and up to 2 1/2 min. for thick ones). Immerse in ice water and chill thoroughly. Pat dry and pack into jars, tip down. Add garlic clove (optional) and cover with cold pickling solution to within 1" of top of jar to cover spears. Process in boiling water bath 15 minutes for both pints or quarts. Start processing when water returns to boil. Let sit for a few weeks or more to develop the best flavour. Serve as a pickle or as swizzle sticks in your favourite tomato juice cocktail. They also make great hostess gifts! * Notes: 20 lb. of mixed diameter spears for about 9 quarts of pickles; 1 recipe of brine for 11 pints; 2 recipes of brine for 10 quarts of pickles. 1 quart jar holds about 2+ lbs. tightly packed asparagus spears; 1 pint jar holds about 1 lb. tightly packed spears. It takes about 4 hours to do 20 lbs.

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Tartar Sauce An excellent sauce with crab cakes or other seafood

• • • • • • •

1/2 cup mayonnaise 2 tablespoons finely chopped dill or sweet pickle 1 green onion, very finely chopped 1 tablespoon drained capers, coarsely chopped 1 teaspoon Dijon mustard 1/4 teaspoon dried taragon Salt, white pepper, Tabasco and lemon juice to taste

Combine ingredients, cover and store in refrigerator.

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Candied Orange Peel • •

8 oranges 6 cups sugar, plus more for rolling

Without piercing fruit, insert tip of a knife carefully and score around circumference. Turn 180° and repeat. Using your fingers, pull the quarter sections of peel away from the fruit. Place peel in 6-quart pot and fill with enough cold water to cover, about 3 quarts. Place over medium heat; bring to a boil. Reduce heat and simmer for 20 minutes. Drain peel and soak in cold water until cool enough to handle, about 5 minutes. Using a spoon or melon baller, scrape the soft white pith from the peel. Slice each piece of peel into thin strips lengthwise, about ¼” wide. Place 6 cups sugar in a saucepan with 3 cups water; stir to combine. Place pan over medium heat, stirring occasionally until all sugar has dissolved and syrup comes to a boil, about 8 minutes. Add strips to the boiling syrup, and reduce heat to medium low. Simmer strips until they become translucent and sugar syrup thickens, about 40 minutes. Allow strips to cool in syrup for 3 hours or overnight. When cooled, remove strips with slotted spoon. Using your fingers, wipe off excess syrup, and roll strips in sugar. Dry on racks.

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Baking Powder Biscuits This is the recipe from the tin of Magic Baking Powder. THIS is what I grew up with.

• • • • •

1 1/2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup shortening 2/3 cup milk

Mix together flour, baking powder and salt. Cut in shortening. Stir in milk until dough just holds together. Pat dough 3/4 inch thick on floured surface. Cut with floured cookie cutter. Place on cookie sheet and bake at 450°C for 8 to 10 minutes.

Serve warm with additional butter. Make a strawberry shortcake. Yup. Comfort food.

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Hot Buttered Rum Batter Bon Appetit, December 1975

• • • • •

1/4 pound butter 1 pound dark brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves

Cream butter with sugar. Mix cinnamon, nutmeg and cloves thoroughly into batter. Store in covered container in refrigerator. Makes about 2 cups. Directions: Place 1 heaping tablespoon of batter in cup or mug. Add 1 1/2 oz dark rum and fill with boiling water. Stir and serve, garnished with a cinnamon stick and/or lemon slices studded with cloves.

Toasted Almonds Grannan made these every Christmas in a cast iron skillet

• • •

Whole almonds, blanched Butter Salt

Place almonds and butter in a heavy frying pan. Over low heat stir constantly until all are golden brown. You may have to remove a few that cook faster than others along the way. Put a layer of paper towel or brown paper (best) on a rimmed cookie sheet. Pour toasted nuts onto sheet. Sprinkle with salt immediately. Don’t shake pan. Let cool.

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Arné’s Punch Arné Bunyan shares this non-alcoholic refreshment for all ages

• • • •

1 frozen lemonade concentrate 1 frozen grapefruit concentrate 1 mid-size bottle of red cranberry juice 1 2 litre bottle of ginger ale, to taste

Mix all ingredients in a punch bowl. The ginger ale is the only sweetener that is why "to taste". To keep chilled throughout the party, freeze a bowl of water with slices of lemon, lime and whole cranberries. A chunk of ice lasts longer than cubes.

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Pasta I don’t remember a time when there wasn’t a KitchenAid mixer in my mother’s (or grandmother’s) kitchen. I bought mine in 1976 and it is still going strong! Stew gave me a pasta making attachment for Christmas 2002.

This set of proportions produces enough pasta for two generous portions. Multiply to suit the number of eaters. No salt, no oil, no other ingredients should be necessary. If you find the dough is too dry, it’s better to use less flour than to add liquid.

• •

1 cup all-purpose flour 2 large eggs, room temperature

Combine flour and egg. Knead dough until smooth and silky, about 10 minutes. Let dough rest for a half hour, then roll out by hand or machine and cut to desired shape.

192

Texas-style Barbecue Sauce This type of sauce is served warm as a table condiment rather than being used to baste the meat while cooking

• • • • • • • • • • • • • •

16 oz. can tomato sauce 1/2 cup water 1/4 cup vinegar 2 tablespoons brown sugar 1/2 fresh onion, puréed 2-4 cloves garlic, puréed 2 tablespoons Worcestershire sauce 1 tablespoon coarse black pepper 1 tablespoon Paprika 1 teaspoon Tabasco sauce 1 teaspoon chili powder 1 teaspoon dry mustard 1 teaspoon liquid smoke 1 teaspoon salt

Purée the fresh onion and garlic. Add all ingredients to a heavy pot. Simmer for 30 minutes, stirring occasionally. Add water or simmer longer to achieve the desired thickness. Makes a little over 2 cups, depending on how much you cook it down. Keep refrigerated. The sauce is acid enough to store for several weeks. It is best to make the sauce a day early, cool in the refrigerator, then re-warm the next day. This smoothes out the flavours.

193

Festive Pinwheels A colourful addition to a pot luck luncheon

• • • • • • •

2 -250g cream cheese (softened) 1 dry package of Hidden Valley Ranch dressing mix 1 whole roasted red pepper, chopped (use jar, canned or make your own) 4 green onions, chopped 1 small can of slice black olives, chopped 1 small can of green chili peppers, chopped 4 or 5 12" diameter flour tortillas

Mix dressing package with cream cheese and spread over flour tortillas. Top each round with the chopped ingredients. Roll up and wrap in foil for about 4 -24 hours Slice when ready to serve.

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Warm Spiced Cranberry Punch • • • • • • •

4 cups cranberry cocktail 2 cups prepared orange juice ½ cup lemon juice ¼ cup granulated sugar 2 cinnamon sticks, 4" long 4 whole cloves 4 cups ginger ale

Combine first 6 ingredients in a large saucepan. Heat on low, stirring often, until simmering. Cover. Simmer for 15 minutes. Pour into a warm punch bowl. Add ginger ale. Stir. Makes about 10 cups

195

Basil Tomato Parmesan Bread Bread Machine – 1 1/2 lb. loaf

• • • • • • • • • •

¾ cup warm water 6 tablespoons milk 3 tablespoons olive oil 3 cups bread flour 1 ½ teaspoons salt 1 ½ teaspoons sugar 3 teaspoons dried basil ½ cup Parmesan cheese, grated 1 tablespoon yeast 6 tablespoons sun-dried tomatoes, chopped

Add all ingredients, except tomatoes, in the order suggested by manufacturer. Start machine. If tomatoes are oil-packed, blot them dry. Tomato oil may be used instead of all or part of the olive oil in the recipe. Chop tomatoes or cut with scissors. Add them to the dough after the first kneading, or when the beeper indicates it is time to add fruit.

196

Flatbread with Onion and Rosemary • • • • • • • •

1 lb (approx 3 ¼ cups) white flour, plus extra for dusting 1 ½ teaspoons active dry yeast ½ teaspoon salt 2 tablespoons fresh rosemary, chopped Plus extra small sprigs to garnish 5 tablespoons extra virgin olive oil, plus extra for oiling 1 ¼ cups warm water 1 red onion, finely sliced and separated into rings 2 teaspoons coarse sea salt

Mix the flour, yeast and salt together in a bowl of KitchenAid mixer, then stir in the chopped rosemary. Add 3 tablespoons oil and water. Let machine knead for 5 minutes until smooth and elastic. Oil another mixing bowl, put dough in and flip over, so all is lightly coated in oil. Cover with a clean dish towel and let rise in a warm place until doubled in size (about 1 hour). Turn out and gently knead again for 1 minute. Preheat oven to 400°F. Place dough on a large pizza stone and pat out to 12 inches in diameter. Cover with a clean dish towel and let rise in a warm place for 30 minutes. Make holes about 1 inch apart all over the surface of the dough with the handle of a wooden spoon. Spread the onion rings over the dough, then drizzle with the remaining 2 tablespoons olive oil and sprinkle with salt. Bake in preheated oven for 20-25 minutes, or until well rises and golden brown. Give minutes before the end of the cooking time, garnish with the rosemary sprigs. Transfer to a cooling rack to cool for a few minutes, then serve the bread warm.

197

Pickled Red Onions • • • • • • • •

1 large red onion, sliced as thin as you can get it ¼ cup white vinegar ½ cup water 2 tablespoons sugar 1 teaspoons salt 1 clove garlic Bay leaf Teaspoon of mixed spices (thyme, pepper, coriander)

In a sauce pan, combine the water, vinegar, sugar, salt, garlic and spices. Bring to a gentle simmer to dissolve. Taste to adjust seasoning. Add the onion and let simmer for two to three minutes, stirring once. Remove from the heat, allow to cool and store in the liquid in refrigerator.

198

Classic Barbecue Sauce Most barbecue joints have a signature sauce. This is Memphis Blues’.

• • • • • • • • • • • • • •

2 tablespoons tomato paste 1 tablespoon dark brown or Demerara sugar 1 tablespoon molasses 1 tablespoon white vinegar 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon ketchup 1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Lawry’s Seasoned Salt a dash of Louisiana-style hot sauce ½ cup water

Combine all the ingredients in a saucepan. Whisk thoroughly or combine with a hand-held blender to ensure that there are no lumps. Simmer over low heat while stirring frequently for one hour (this pasteurizes the sauce). Cool for at least one hour before transferring to an airtight container for storage. Store for up to one month in the refrigerator. Makes one cup (250 ml)

199

Homemade Marshmallows To store these marshmallows, layer them between sheets of parchment in an airtight container at room temperature for up to two weeks.

• • • • • • • • •

Nonstick vegetable oil spray 1 cup cold water, divided 3 1/4-ounce envelopes unflavored gelatin 2 cups sugar 2/3 cup light corn syrup 1/4 teaspoon salt 2 teaspoons vanilla extract 1/2 cup potato starch 1/2 cup powdered sugar

Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes. Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240ºF, about 8 minutes. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer. Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours. Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture. Makes about 24 two-inch squares

200

No-Knead Bread Believe it! This produces an excellent loaf.

• • • •

3 cups all purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/4 teaspoons salt cornmeal, as needed

In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 18 hours, longer is OK, at warm room temperature, about 70°F. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450°F. Put a 6to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Don’t cut into the loaf until it has cooled completely!

201

Rosemary Raisin Pecan Crisps Exactly like Raincoast Crisps - but cheaper!

• • • • • • • • • • • •

2 cups flour 2 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk 1/4 cup brown sugar 1/4 cup honey 1 cup raisins 1/2 cup chopped pecans 1/2 cup pumpkin seeds 1/4 cup sesame seeds 1/4 cup flax seed, ground 1 tablespoon chopped fresh rosemary

Preheat oven to 350°F. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended. Pour the batter into two 4"x 8" loaf pans that have been sprayed with non-stick spray. Bake for about 45 minutes until golden and springy to the touch. Remove from the pans and cool on a wire rack. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Makes about 8 dozen crackers 202

Daily Bread This bread machine recipe is basic, reliable and very good toasted!

• • • • • • • • • •

1 1/8 cups water, at room temperature 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons honey 1 1/2 tablespoons molasses 3/4 teaspoon salt 2 cups all purpose flour 1 cup whole wheat flour 1 1/2 tablespoons gluten 2 tablespoons dry milk powder 1 1/2 teaspoons quick yeast

•

1/4 cup sunflower seeds

Add ingredients to container in order given. Set control to MIX BREAD and when it beeps, add sunflower seeds. Set to Bread Colour: LIGHT

203

Cinnamon Rolls (Bread Machine Method) DOUGH: 1 tablespoon (1 pkg) dry yeast 1/2 cup granulated sugar 1 teaspoon salt 4 cups all purpose flour 1 cup milk 2 large eggs 1/3 cup unsalted butter, cut up into 1 cm cubes FILLING: 1 cup packed golden sugar 2 1/2 tablespoons cinnamon 1/3 cup unsalted butter, melted

ICING: 8 tablespoons unsalted butter, softened 1/2 cups powdered sugar 1/4 cup cream cheese, at room temperature 1/2 teaspoon vanilla 1/8 teaspoon salt

PREHEAT the oven to 400°F DOUGH: following the manufacturer’s instructions, dump all the dough ingredients into the bread machine in the correct order. Press the dough setting. While the dough is being processed in the machine, prepare the Filling and the Icing. FILLING: mix the golden brown sugar and cinnamon well. When the dough cycle is complete, roll out the dough to approximately 21 inches by 16 inches. [Secret tip: I do all of my rolling on a plastic wrap-lined counter. I sandwich the dough between two layers of plastic wrap and roll with a rolling pin until I get my desired measurements. Yes, it’s unorthodox, but I don’t make a mess, it isn’t sticky, I don’t use additional flour and it’s a breeze to clean up! Scoff if you must, you professional pastry chefs, but I’m not wasting time cleaning up afterwards!] Using a pastry brush, brush the melted butter evenly on the rolled out dough. [Don’t forget to peel off the top layer of plastic wrap before you do this!] Sprinkle the sugar & cinnamon mixture evenly over the dough.

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Roll it up jelly-roll style, starting at the long edge. [Tip#2: If you were following my tip about the plastic wrap, you’d be doing this step easily. Just pick up one long edge of the plastic wrap underneath, and use it to lift the dough and roll it. I also gently press on the roll to make sure it’s not too loose. When you get to the end, just use the plastic wrap to help you move the roll around. You don’t have to actually touch the dough...it’s super sticky. Of course, when you’re all done, discard the plastic wrap.] Using a serrated bread knife, and a sawing action, cut the dough equally in half. Then cut each half equally in half again. You should have 4 equally long pieces. Cut each of these into 3 equal lengths. You will have a total of 12 cinnamon buns. Place the buns cut side down an equal distance apart in a buttered baking pan Bake for 12-15 minutes or until light golden brown. FROSTING: cream the softened butter and cream cheese until smooth. Mix in confectioners’ sugar, vanilla and salt until well combined. Frost the cinnamon buns with the frosting after they’ve cooled. [I usually frost half of the buns because some people don’t like frosting or like to control how much they have. I just keep the rest of the frosting in a bowl for them to serve themselves] These freeze well!

205

Basic White Bread I prefer bread colour to be light.

• • • • • • •

1 1/8 cups water, at room temperature 3 cups all purpose flour 2 tablespoons sugar 1 teaspoon salt 1 1/2 tablespoons dry milk powder 1 1/2 tablespoons butter 1 package rapid rise dry yeast

Add ingredients to container in order given. Push START and wait 4 hours and 10 minutes. OR Push BREAD RAPID then START and wait 2 hours and 50 minutes.

206

207

Traditions There are certain things in life that you just don’t mess with. Thanksgiving and Christmas meals fall into that category. Weeks before the holiday season, the baking begins. Then there is ‘the dinner’. The menu is the same year after year, and no one complains. In fact, you might get lynched if you did change it! This is our traditional menu:

Must-have appetizers are:

• • • • • • • • • • • • • • • •

• • • • • •

Roast turkey Cranberry sauce Dressing Gravy Turnip Casserole Mashed Potatoes Sweet Potatoes Brussels Sprouts Sweetlet Green Peas Plum Pudding Hard Sauce Rum Sauce Cranberry Pudding Buttercream Sauce Shortbread Mincemeat Tarts

Chicken Pillows Cheese Squares Phyllo Triangles Goat Cheese Torta Toasted Almonds Marinated Chèvre

Must-have cookies are: • • • • • • •

Christmas Day Lunch: Cheese Fondue Boxing Day Dinner: 12 South Michigan

208

Almond Crescents Shortbread Biscotti Rum Balls Sugar Cookies Macaroons Butter Tarts

Record the names of your tried and proven recipes with the names of the cookbooks and page numbers where they may be found. This record should help you remember the recipes that you liked and want to use again, and help you find them quickly.

Appetizers Name of Recipe

Name of Cookbook

209

Page

Bread Name of Recipe

Name of Cookbook

210

Page

Cookies Name of Recipe

Name of Cookbook

211

Page

Dessert Name of Recipe

Name of Cookbook

212

Page

Fish & Seafood Name of Recipe

Name of Cookbook

213

Page

Meats Name of Recipe

Name of Cookbook

214

Page

Pasta Name of Recipe

Name of Cookbook

215

Page

Salad Name of Recipe

Name of Cookbook

216

Page

Soup Name of Recipe

Name of Cookbook

217

Page

Vegetables Name of Recipe

Name of Cookbook

218

Page

Miscellaneous Name of Recipe

Name of Cookbook

219

Page

220

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Index Almond Crescents 133 Almonds, Toasted 190 Amaretto Snowballs 151 Artichoke and Leek Dip, Creamy 19 APPETIZERS Artichoke and Leek Dip, Creamy 19 Artichoke Bruschetta 19 Brie and Chutney Bundles 29 Brie-stuffed Mushrooms 16 Carciofino 26 Cheese Straws 27 Cocktail Meatballs 17 Cranberry Glazed Meatballs 23 Curry Cumin Dip 28 Dukka 13 Goat Cheese Mushroom Tarts 31 Goat Cheese Torta 13 Grecian Party Squares 14 Grilled Prawns with Dijon Sauce 18 Hummus 24 Marinated Chèvre 22 Moroccan Carrot Dip 30 Red/Green Pepper Jelly 15 Sambuca Shrimp 21 Savory Cheese Thumbprint Cookies 33 Smoked Salmon Cheesecake 113 Smoked Salmon Spirals 20 Wrapped Jumbo Prawns 25 Apricot-glazed Chicken 85 Apricot-glazed Sweet Potatoes 59 Arné’s Punch 191 Artichoke & Mushroom Salad 50 Artichoke and Leek Dip, Creamy 19 Artichoke Bruschetta 19 Asparagus, Pickled 186 Avocado Cottage Cheese Mold 37

Baked Beans, Barbeque 102 Baking Powder Biscuits 189 Bananas Foster 162 Barbecue Sauce, Classic 199 Barbecue Sauce, Texas-style 193 Barbeque Baked Beans 102 Barbeque Rub 99 Basic White Bread 206 Basil Pesto 13 Basil Tomato Parmesan Bread 196 Beef Chart 82 Beef, Prime Rib 104 Beef Tacos 90 Best Brownies 169 Beverage Arné’s Punch 191 Cranberry Punch, Warm Spiced 195 Hot Buttered Rum 190 Biscotti, Crunchy 134 Biscuits, Baking Powder 189 Blackberry Dream Duncan Bars 152 Blueberry Lemon Sandwich Cookies 158 Boat Ice Cream 182 Braised Lamb Shanks 108 Braised Short Ribs 98 Brandy Dressing 124 Bread, Basic White 206 Bread, Basil Tomato Parmesan 196 Bread, Daily 203 Bread, No-Knead 201 Brie and Chutney Bundles 29 Brie-stuffed Mushrooms 16 Broccoli Salad 41 Brownie Buttons, Irish Cream 136 Brownies, Best 169 Brownies, Sand Art 153 Bruschetta, Artichoke 19 Brussels Sprouts, Cheesy 61 Brussels Sprouts, Creamy 64 Butter Tarts 170 Butternut Squash & Apple Soup 45

225

Caesar Salad 51 Cake Cranberry-Orange Loaf 164 One Bowl Chocolate 165 Canadian Seafood Stew 115 Canadian Shortbread Cookies 146 Candied Orange Peel 188 Caprese Salad 53 Carciofino 26 Cedar Plank Salmon Steaks 125 Cheater Ribs 91 Cheddar Cheese Soup 46 Cheese Straws 27 Cheesecake, Sour Cream 168 Cheesy Brussels Sprouts 61 Chèvre, Marinated 22 Chicken, Apricot-glazed 85 Chicken Breasts Supreme 80 Chicken Caesar Salad 51 Chicken, Coq au Vin 106 Chicken in Wine 84 Chicken PhylloTart 101 Chicken Salad 40 Chicken Squares, Club House 88 Chicken Verde 92 Chicken with Green Olives 81 Chicken-Andouille Sausage Ragout 100 Chocolate Chip Cookies, NeimanMarcus 145 Chocolate Dessert Waffles 163 Chocolate Icing, Incredible 169 Chocolate, Molten Cakes 174 Chocolate Mousse 172 Chocolate Soufflés, Mexican 179 Christmas Morning Wife Saver 79 Cinnamon Rolls 204 Clam Chowder, Sea Hag 119 Classic Barbecue Sauce 199 Classic Stuffed Bell Peppers 94 Club House Chicken Squares 88 Cocktail Meatballs 17 Coconut Crunch Pie 175 Coconut Shrimp 123

Colassal Candied Cookie 131 Coleslaw 39 COOKIES Almond Crescents 133 Amaretto Snowballs 151 Blueberry Lemon Sandwiches 158 Brownie Buttons, Irish Cream 136 Brownies, Best 169 Canadian Shortbread Cookies 146 Chocolate Chip Cookies 145 Colassal Candied 131 Crunchy Biscotti 134 Dream Cake 149 Ginger Crunch 130 Gingerbread Cookies 138 Gum Drop 147 Lemon Meringue Kisses 157 Mocha Hazelnut Nanaimo Bars 148 Orange Tea 150 Ragged Robins 144 Rum Balls 142 Shortbread 143 Shortbread, Simply the Best 132 Skillet S’Mores 155 Spritz 137 Sugar 140 Thimble 139 Coq au Vin 106 Crab and Shrimp Potstickers 120 Cranberry Glazed Meatballs 23 Cranberry Pudding, Steamed 167 Cranberry Punch, Warm Spiced 195 Cranberry-Orange Loaf 164 Creamy Artichoke and Leek Dip 19 Creamy Brussels Sprouts 64 Crisps, Rosemary Raisin Pecan 202 Crunchy Biscotti 134 Curry Cumin Dip 28

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Daily Bread 203 DESSERTS Bananas Foster 162 Brownies, Sand Art 153 Chocolate Dessert Waffles 163 Chocolate Mousse 172 Coconut Crunch Pie 175 Ice Cream, Boat 182 Mexican Chocolate Soufflés 179 Molten Chocolate Cakes 174 One Bowl Chocolate Cake 165 Pavlova 177 Pecan Pie 176 Pumpkin Pie 166 Pumpkin Pie Squares 173 Raspberry Streusel Bars 154 Rhubarb Ginger Crisp 178 Sour Cream Cheesecake 168 Steamed Cranberry Pudding 167 Tiny Crumbles 181 Tiramisû 180 Trifle 171 Dip, Creamy Artichoke and Leek 19 Dream Cake 149 Dukka 13 Duncan Bars, Blackberry Dream 152

Goat Cheese, Marinated 22 Goat Cheese Mushroom Tarts 31 Goat Cheese Torta 13 Grecian Party Squares 14 Grilled Prawns with Dijon Sauce 18 Grilled Shrimp Taco’s 118 Gum Drop Cookies 147

Herbed Seafood Casserole 116 Honey Dressing 52 Hot Buttered Rum Batter 190 Hummus 24

Ice Cream, Boat 182 Iceberg Wedge Salad 43 Impossible Salmon Pie 114 Irish Cream Brownie Buttons 136

Lamb Shanks, Braised 108 Leek and Potato Gratin 58 Leek and Stilton Quiche 105 Lemon Curd 157 Lemon Meringue Kisses 157 Lemon Sandwich Cookies 158

Enchilada Breakfast 95

Fattoush Salad 42 Festive Pinwheels 194 Flatbread with Onion and Rosemary 197

Garlic Scape Pesto 32 Garlic Steamed New Potatoes 63 Ginger Crunch 130 Gingerbread Cookies 138 Glazed Parsnips and Carrots 68

Make-ahead Mashed Potatoes 60 Marinated Chevre 22 Marinated Chèvre 22 Marshmallows, Homemade 200 Mashed Potato Cakes 72 Meat Roasting Guide 77 Meatballs, Cocktail 17 Meatballs, Cranberry Glazed 23 Meringue, Lemon Kisses 157 MEXICAN Beef Tacos 90 Chicken Verde 92 Enchilada Breakfast 95

227

Grilled Shrimp Taco’s 118 Mexican Chocolate Soufflés 179 Mocha Hazelnut Nanaimo Bars 148 Molten Chocolate Cakes 174 Moroccan Carrot Dip 30 Mushrooms, Brie-stuffed 16

Nanaimo Bars, Mocha Nut 148 Neiman-Marcus Chocolate Chip Cookies 145 No-cook Pasta Sauce 78 Nuts Toasted Almonds 190

One Bowl Chocolate Cake 165 Orange Peel, Candied 188 Orange Tea Cookies 150

Parsnips and Carrots, Glazed 68 PASTA No-cook Pasta Sauce 78 Pasta 192 Pasta 192 Pavlova 177 Pecan Pie 176 Pepper Jelly, Red/Green 15 Pepperoni Pizza Twist 86 Pesto, Basil 13 Pesto, Garlic Scape 32 Pesto Potatoes 73 Pickled Asparagus 186 Pickled Red Onions 198 Pie Butter Tarts 170 Coconut Crunch 175 Pecan 176 Pumpkin 166 Pilau 94 Pomegranate and Feta Salad 48

Pork Chop Creole 83 Potato Cakes, Mashed 72 Potato, Make-ahead Mashed 60 Potatoes, Apricot Glazed Sweet 59 Potatoes, Garlic Steamed 63 Potatoes Gratin 67 Potstickers, Crab and Shrimp 120 Prawn and Corn Chowder 44 Prawns, Grilled, Dijon Sauce 18 Prawns with Feta 112 Prawns, Wrapped Jumbo 25 Prime Rib of Beef 104 Pulled Pork 97 Pumpkin Pie 166 Pumpkin Pie Squares 173 Punch, Arné’s 191

Quiche, Leek and Stilton 105

Ragged Robins 144 Ragout, Chicken-Andouille Sausage 100 Raspberry Streusel Bars 154 Red/Green Pepper Jelly 15 Rhubarb Ginger Crisp 178 Ribs, Cheater 91 Roast Turkey Guide 77 Roasting Guide 77 Rosemary Raisin Pecan Crisps 202 Royal Icing 141 Rum Balls 142

Salad Dressing, Crow and Gate Pub 47 Salad Dressing, Honey 52 SALADS Artichoke & Mushroom 50 Avocado Cottage Cheese 37 Broccoli 41 Caprese Salad 53

228

Chicken 40 Chicken Caesar 51 Coleslaw 39 Fattoush Salad 42 Iceberg Wedge Salad 43 Pomegranate and Feta Salad 48 Slaw Salad 39 Turkey 36 Waldorf 38 Salmon Marinade 122 Salmon Pie, Impossible 114 Salmon Steaks, Cedar Plank 125 Sambuca Shrimp 21 Sand Art Brownies 153 Sauce Barbecue, Texas-style 193 Tartar Sauce 83, 88, 187 Savory Cheese Thumbprint Cookies 33 Sea Hag Clam Chowder 119 SEAFOOD Cedar Plank Salmon Steaks 125 Clam Chowder, Sea Hag 119 Coconut Shrimp 123 Grilled Prawns with Dijon Sauce 18 Grilled Shrimp Taco’s 118 Herbed Seafood Casserole 116 Impossible Salmon Pie 114 Prawns with Feta 112 Prawns, Wrapped Jumbo 25 Sambuca Shrimp 21 Seafood Stew, Canadian 115 Smoked Salmon Cheesecake 113 Smoked Salmon Spirals 20 Short Ribs, Braised 98 Shortbread 143 Shortbread, Simply the Best 132 Shrimp, Coconut 123 Simply the Best Shortbread 132 Skillet S’Mores 155 Slaw Salad 39 Smoked Salmon Cheesecake 113 Smoked Salmon Spirals 20

SOUP Butternut Squash & Apple 45 Cheddar Cheese 46 Soupe à l’Oignon 49 Soupe à l’Oignon 49 Sour Cream Cheesecake 168 Spritz Cookies 137 Squash Puff 70 Steamed Cranberry Pudding 167 Stuffed Bell Peppers, Classic 94 Sugar Cookies 140 Sweet Potato Bake 62 Sweet Potatoes, Apricot Glazed 59

Tartar Sauce 83, 88, 187 Texas-style Barbecue Sauce 193 Thimble Cookies 139 Tiny Crumbles 181 Tiramisû 180 Trifle 171 Turkey, Roast Guide 77 Turkey Salad 36 Turnip Casserole 66

VEGETABLES Brussels Sprouts, Cheesy 61 Brussels Sprouts, Creamy 64 Garlic Steamed New Potatoes 63 Glazed Parsnips and Carrots 68 Leek and Potato Gratin 58 Make-ahead Mashed Potato 60 Mashed Potato Cakes 72 Parsnips and Carrots, Glazed 68 Pesto Potatoes 73 Potatoes Gratin 67 Squash Puff 70 Sweet Potato Bake 62 Sweet Potatoes, Apricot-glazed 59

229

Turnip Casserole 66 Wild & Brown Rice Pilaf 71 Yam, Coconut and Orange Casserole 69 Zucchini Pie 65

Waffles, Chocolate Dessert 163 Waldorf Salad 38 Walnut and Blue Cheese Tart 89 Warm Spiced Cranberry Punch 195 Wild & Brown Rice Pilaf 71 Wrapped Jumbo Prawns 25

Yam, Coconut and Orange Casserole 69 Yum Naem Sod 96

Zucchini Fruit Bars 156 Zucchini Pie 65

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Cookery

$19.95

It’ll be in... My Next Cookbook presents more favourite recipes that are written in a clear, easy-to-follow style. All the recipes are tried-and-true dishes either from the author’s family or from her own lovingly assembled collection. These recipes have been tested at cooking classes, on picky children, at dinner parties and pot lucks. You will find Cook’s Tips and fool-proof recipes for every food category. Cookbook Reference Lists are included for each category so you will never lose track of a recipe you received rave reviews for -- but can’t remember which of your other cookbooks it was in! This long awaited sequel to Stir Well and Season to Taste will create an irresistable urge to dine at home.

Barbara and her husband, Stew, are retired and living in Maple Bay/Duncan, British Columbia. Barbara enjoys entertaining and cooking seafood they catch on their 30 foot power boat, Cluaran.

ISBN 978-0-9733466-1-9 236