Stir Well and Season To Taste

Stir Well and Season to Taste

Barbara Qualley 1

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Stir Well and Season to Taste

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Jennifer, Stew, Barbara, David QUALLEY 1998

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Stir Well and Season to Taste Barbara Qualley

Cluaran Maple Bay, British Columbia

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Copyright Š 2003 by Barbara Qualley

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 informtaion storage or retrieval system, now known or to be invented, without permission in writing from the author.

FIRST PRINTING - March 2003

National Library of Canada Cataloguing in Publication Data Qualley, Barbara, 1947Stir well and season to taste / Barbara Qualley.

Includes index.

ISBN 0-9733466-0-4 1. Cookery. I. Title.

TX714.Q34 2003 641.5

C2003-911053-2

Photography by: Barbara Qualley

Printed and bound in Canada by: Sure Duncan Copy Centre

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DEDICATION For David and Jennifer

This recipe collection is dedicated to the people who shaped my life: my family.

They shared their recipes for future generations to enjoy.

Charles Robson My father Ursula Robson My mother Sandra McCallum My sister Lelia Beaufoy My maternal grandmother Mabel Robson My paternal grandmother Anne Beaufoy My aunt

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FOREWORD I remember Dad sitting on the stool in the kitchen, using the old rotary-dial telephone. The metal telephone index had been used so frequently it was losing its accuracy for flipping up the correct letter of the alphabet. “Come on over – bring the family! We’re having a pool party!”, was his message.

Mum cooked up a storm. The refrigerator and pantry always held just the right ingredients.

I remember Mum preparing for the annual New Year’s Eve party. Huge pots and double boilers, which were only used once a year, were brought up from the Fruit Cellar. Mum made it all: Lobster Thermidor, Waldorf Salad, Tomato Aspic, Green Jellied Salad, Mincemeat Tarts, Shortbread and so much more.

I remember Mum saying that I was the only person she knew that could ruin a Betty Crocker cake mix. I can also remember the time she visited me in Vancouver and I had dinner on the table in under an hour. She was very impressed.

I remember Dad driving through the fields to find us (we were metal detecting) to ask, “Where is the recipe for Julia’s Mocha Squares?” (I sure wish I had that recipe now!) I also remember Dad making Aunt Jemima pancakes on Sunday’s, and bringing home the ingredients for Wieners and Sauerkraut. I remember cleaning up after him, too.

Sandra shared her tips as a new mother with me when David and Jennifer were born. Our children ate well! Mind you, I still wonder why they don’t pick up ribs or eat chicken breasts with bones intact.

Through inept beginnings, I had been absorbing the science of cooking.

Whenever I returned to my family home in Oshawa, Ontario, I would copy recipes. Favourites from my youth became my children’s favourites.

I collected cookbooks. I took cooking lessons. I taught cooking lessons!

I could taste a recipe just by reading it. I’ve come a long way.

Here are the recipes family and friends enjoy.

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TABLE OF CONTENTS Appetizers .......................................................................... 11 Breads ................................................................................ 35 Soups ................................................................................. 57 Salads ................................................................................. 69 Vegetables .......................................................................... 93 Fish & Seafood .................................................................. 105 Meats ................................................................................. 123 Pasta ................................................................................... 145 Sauces ................................................................................ 155 Cookies .............................................................................. 163 Desserts .............................................................................. 191 Gluten-free & Vegetarian ................................................... 235 Quantity ............................................................................. 253 Garden, Birds & Critters .................................................... 259 Bits and Pieces ................................................................... 265 Cookbook Reference Lists ................................................. 286 Index .................................................................................. 298 9

Common Food Equivalents: 4 oz. cheddar = 1 cup grated 1 lb. butter = 2 cups 1 square margarine = 1/2 cup 6 oz. chocolate chips = 1 cup 1 lb. all purpose flour = 3 1/2 cups 1 lb. brown sugar = 2 1/4 cups 1 lb. granulated sugar = 2 cups 1 lb. powdered sugar = 4 cups 2 cups uncooked macaroni = 4 cups cooked 8 oz. uncooked spaghetti = 4 cups cooked 1 tbsp. fresh herbs = 1 tsp. dried 1 clove garlic = 1/8 tsp. powder 1 tsp. dry mustard = 1 tbsp. prepared Dijon 1 pkg. active dry yeast = 1 tbsp.

1 lg. marshmallow = 10 minis 3 bananas = 1 cup mashed 14 graham crackers = 1 cup fine crumbs 22 vanilla wafers = 1 cup fine crumbs 1 1/2 slices bread = 1 cup soft crumbs 1 slice bread = 1/4 cup fine dry crumbs Coffee in a Large Percolater: 1/2 cup regular or fine grind coffee for every 10 cups water Metric Equivalents: Oven Temperatures: Slow Oven Moderate Slow Moderate Oven Moderate Quick Moderate Hot Hot Extremely Hot

325° 350° 375°

1 teaspoon 1 tablespoon 1/2 cup + 1 1/2 1 cup + 1 tbsp.

1 pint + 2 tbsp.

1 quart + 1/4 cup

Metric Weights:

Equivalent Measures: 3 teaspoons spoon 4 tablespoons 16 tablespoons 2 cups 2 pints 4 quarts 16 oz.

32 oz.

8 oz. liquid 1 oz. liquid

5 ml 300° 15 ml 125 ml tsp.

250 ml 400° 500 ml 425° 1 L 475°

1 table1/4 cup 1 cup 1 pint 1 quart

30 g 125 g 250 g 1oz.

500 g 1 kg

1 gallon 1 lb.

1 quart 1 cup 2 tbsp.

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1 oz + a large pinch 1/4 lb. + 1/4 oz.

1/2 lb + less than 1 lb. + 1 2/3 oz.

2 lb + 3 1/2 oz.

Appetizers

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Savory Phyllo Tartlets Crisp little pastry cups filled with cream cheese are accented with the pleasurable warmth of pepper jelly.

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8 sheets phyllo pastry 1/3 cup butter, melted 3/4 cup cream cheese (6 oz.)

2 tablespoons butter, softened 1/2 cup hot pepper jelly Dill Sprigs

Place one sheet of phyllo on work surface, keeping remaining phyllo covered with slightly damp towel to prevent drying out.

Brush phyllo sheet lightly with butter. Lay second sheet on top; brush with butter. Repeat with remaining phyllo.

Cut into 2-inch squares and press into 1 3/4-inch miniature tart tins.

Bake at 350°F for 10-15 minutes or until crisp and golden.

Let cool.

(Pastry shells can be stored in airtight containers for up to 3 days.)

Filling In food processor or bowl, blend cream cheese with butter until smooth; pipe or spoon into pastry shells. Top each with about 1/4 teaspoon of jelly; garnish with dill.

(Tartlets may be covered and refrigerated for up to 24 hours; let stand at room temperature for 45 minutes before serving.)

Makes about 50 12

Mini Quiche Tarts Don’t be fooled. Real men love quiche!

• • • • • •

4 slices bacon, chopped 1/2 medium onion, finely chopped 2 egg yolks 2 eggs 8 oz. milk 2 oz. cheddar cheese, grated

Cook bacon, then add onion and cook until soft.

Mix all remaining ingredients together and add bacon/onion mixture.

Pour into unbaked tart shells.

Bake at 375°F for 15-20 minutes, until nicely brown, and custard is firm.

Makes 12-18 tartlets

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Chicken Pillows Another hors d’oeuvres that gets raves and freezes beautifully too

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1 lb. chicken breast, cut into 1” cubes 3 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon garlic, minced 1 teaspoon oregano, crumbled 1/2 teaspoon salt 1/2 cup butter 1/2 lb. phyllo pastry, thawed

Combine lemon juice, oil, garlic, oregano and salt in a small bowl; mix well. Add the chicken pieces and coat with marinade. Cover and refrigerate overnight.

Melt butter over low heat. Unwrap thawed phyllo and place on a piece of waxed paper. Keep phyllo covered with another piece of waxed paper and top that with a damp tea towel to keep it from drying out.

Cut pastry into 4 lengthwise strips. Take one strip of phyllo, fold in half crosswise and brush with butter. Place a piece of chicken at the short end, and roll up pastry to mid-point. Fold left and right edges into centre over filling and continue rolling to form a neat package.

Brush all over with additional butter and place seam-side-down on a parchment lined pan.

Cook immediately, or freeze. [Place in air-tight container for storage.]

Bake at 400°F for 15 minutes.

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Belly Buttons When we were first married, we enjoyed going to The Wharf Restaurant in Vancouver

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24 large mushroom caps 24 large escargots 1 1/2 cups butter 1 tablespoon green onions, chopped 1 teaspoon garlic, chopped 1 teaspoon parsley, chopped Dash of brandy or sherry Dash of tabasco and Worcestershire sauce Squeeze of fresh lemon juice Salt and pepper to taste Bread crumbs

Remove stems from mushrooms, clean, blanch and drain.

Combine remaining ingredients, except bread crumbs.

Rinse escargots in cold water and drain.

Lay the mushroom caps in a well buttered pan. Fill the caps halffull with the butter mixture then place one escargot on top of each mushroom cap. Cover the escargots with more butter mixture and sprinkle with bread crumbs.

Bake at 450°F for 10-15 minutes.

Serves 4

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Cheese Rounds A savory ‘refrigerator cookie’ from Aunt Lucile McRae

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1/2 lb. Imperial Cheese 1/2 cup butter 1 cup flour pinch salt pinch cayenne

Cream cheese and butter.

Add flour, salt and cayenne.

Blend well.

Knead and shape into logs.

Refrigerate one hour, or freeze until required.

Slice thinly and bake at 350°F for 8-10 minutes.

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Smoked Salmon Mousse This recipe is from fishing expert Charlie (and Darlene) White

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8 oz. smoked salmon 8 oz. cream cheese 1 1/2 teaspoons horseradish 1/3 cup mayonnaise 1/3 cup chives, chopped 1/3 cup salsa, medium hot 1 teaspoon crushed red pepper flakes Juice of one lime Zest of one lime

Place all ingredients in food processor and blend until smooth.

Although the texture is not quite as good as when made fresh, this recipe may be frozen.

Charlie White on board Cluaran - May 1998

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Cheese Straws Unique and delicate.

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1 cup aged/sharp cheddar cheese, grated 1 cup flour 1 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon cayenne 1 tablespoon butter, melted 1/3 cup milk Kosher salt

Add grated cheese to dry ingredients. Add liquid. Stir to combine, kneading if necessary.

Place in refrigerator for 1/2 hour. Roll out to 1/8” thickness.

Cut into 1/8” strips. Separate and place on a parchment lined cookie sheet. Sprinkle with kosher salt.

Bake at 450°F for about 6 minutes, but WATCH CAREFULLY! Let cool on pan (listen to the cheese crackle).

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COOK’S TIP Use a parsley/herb cutter to cut the strips. The cutting blades are perfectly spaced for this task.

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Phyllo Cheese Triangles Now you have the hang of using phyllo, keep going!

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8 oz. cream cheese 1/2 cup feta cheese, crumbled 2/3 cup gruyère cheese, grated 3 tablespoon parsley, minced 1 medium egg 3/4 cup butter, melted and cooled 10 sheets phyllo pastry, thawed

Blend cream cheese and feta cheese until light. Blend in gruyère cheese and parsley. Beat in egg. Set aside.

Unwrap thawed phyllo and place on a piece of waxed paper. Cut phyllo lengthwise into 2” strips. Keep phyllo covered with another piece of waxed paper and top that with a damp tea towel to keep it from drying out.

Put a teaspoonful of the cheese mixture in one corner of strip and fold the phyllo over the filling to form a triangle. Enclose the filling completely. Continue to fold to end of strip, maintaining the triangle shape.

Place folded triangles on large parchment-lined cookie sheet.

Brush with melted butter.

Bake at 375°F for 15-20 minutes or until golden or freeze in airtight container.

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Feeling creative?

Try adding some cooked chopped spinach and sauteed onion to the mixture

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Vegetable Dip No party in the 70s was complete without a platter of crudités - raw vegetables.

This recipe from Sandra McCallum

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3 cups mayonnaise 1 cup sour cream 1 1/2 teaspoon fresh lemon juice 3/4 teaspoon salt 3/4 teaspoon paprika 3/4 cup fresh parsley, chopped 3 tablespoon onion, diced 3 tablespoon curry 1 1/2 teaspoon Worcestershire sauce 1 large clove garlic, minced 1/2 teaspoon salt 3 tablespoons chives, chopped

Mix well and refrigerate several hours to allow flavours to develop before serving.

Keeps 2 months in refrigerator!

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COOK’S TIP Crudités = Florets of cauliflower and broccoli, carrot sticks, green/red/yellow pepper strips, whole green beans, green onions, radishes, turnip sticks, celery, cucumber, mushrooms, zucchini, jicama, cherry tomatoes etc.

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Cheese Squares Mum often ordered these from Simpson’s catering department.

They freeze extremely well. Always ready for unexpected guests.

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4 oz. cream cheese 5 oz. McLaren’s Imperial Cheese 1/2 cup butter 2 eggs, separated 1 loaf white bread, unsliced Strips of bacon, snipped

Cut crusts off unsliced loaf of bread. Cut into 1-inch cubes.

Melt cheeses and butter. Add the 2 egg yolks. Beat well.

Beat the 2 egg whites until they hold their shape firmly, then fold into the cheese mixture.

Spread the mixture on top and sides of the bread cubes, but NOT on the bottom.

Place on a cookie sheet lined with waxed paper. Top each with a snip of bacon. Freeze.

Once frozen, seal in an air-tight container.

When ready to serve, bake in a 350°F oven, until golden.

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Hot Cheese Dip Another recipe from Sandra McCallum.

Superior to the tinned version now available.

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1 lb. ground beef 2 lb. (or 1 kg) Velveeta Cheese 1 large onion, diced 2 cloves garlic, minced 2 - 6 jalapeno peppers, seeded and minced Evaporated milk

Melt Velveeta in double boiler.

Fry hamburger meat, then add onions, garlic and peppers.

Continue cooking over medium heat until onions are translucent.

Stir into melted cheese. Add enough milk to make a dipping consistency.

As mixture cools, it will thicken.

Freeze in appropriate sized containers for bringing out when company drops in. Thaw in microwave and serve with nachos or Triscuits.

j How HOT do you like it?

You be the judge.

Add jalapenos according to your taste.

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Madrona Point Clam Dip First served at Beaubois, the Wellwood family cabin at Lindel Beach, Cultus Lake by Joan Wellwood

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8 oz. cream cheese 1/2 cup mayonnaise 5 oz. baby clams 1 tablespoon lemon juice 3 cloves garlic, minced celery salt, to taste Worcestershire sauce, to taste

Using food processor, process garlic until finely chopped. Add cream cheese, mayonnaise, lemon juice, Worcestershire sauce and celery salt and blend well.

Remove cream cheese mixture to bowl. Drain clams (reserving liquid). Stir into mixture, adding reserved liquid to thin to desired consistency.

Madrona is the Latin name for the Arbutus trees which are so prolific on the West Coast waterfront

Madrona Point, San Juan Islands, WA

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Spinach Dip ... from Barbara Wellwood’s recipe collection

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1 cup sour cream 1 cup mayonnaise 1 package Knorr Vegetable Soup mix 1 package frozen, chopped spinach 1 can water chestnuts, finely chopped 2 green onions, finely chopped

Thaw spinach and squeeze out excess water. Put soup mix into the food processor and chop until it is in fine pieces.

Add water chestnuts and green onions and pulse until finely chopped. Place mayonnaise, sour cream and spinach in bowl of processor and pulse to blend.

Place in bowl in refrigerator for at least 2 hours to allow flavours to blend.

Just before serving, take a slice off the top of a round pumpernickle or sourdough bread loaf. Scoop out centre and break/cut bread into chunks for dipping.

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Coquilles St. Jacques My all-time favourite

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3/4 lb. large Digby scallops 1 bay leaf 1/4 onion parsley 1/2 cup white wine 1/2 cup water 6 mushrooms -- sliced 2 tablespoons butter 1/4 cup butter 1/4 cup flour 1 cup milk, plus liquid from scallops 1/3 cup Parmesan cheese

Rinse scallops, slice in half. Place in saucepan with other ingredients. Bring to a boil and simmer 3 minutes. Drain and save liquid and scallops. Set aside.

Sauté mushrooms in hot butter until tender. Set aside.

Foam butter, add flour to make a roux, add milk and wine liquid to make a sauce. Cook slightly, stir in Parmesan. Add scallops and mushrooms.

Divide mixture equally among scallop shell dishes. Edge dishes with Duchess Potatoes. Broil.

Serves 6

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Cajun Shrimp from Shrimp Cocktail, an Oshawa restaurant, favoured by Sandra McCallum

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1 1/4 lb. jumbo black tiger prawns 2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped 1 teaspoon Cajun spice blend 1 teaspoon dried basil salt and pepper crushed chili pepper

Marinara Sauce: • 2 cups plum tomatoes, with juice, pureed • 1 medium red onion,, diced • 2 cloves garlic, diced • 2 tablespoons olive oil • 1 bay leaf • 1 teaspoon dried basil • 1 teaspoon dried oregano • 1 teaspoon coriander • salt and pepper Peel, devein and butterfly prawns. In skillet, cook shallots and garlic in hot olive oil. Add prawns, Cajun spice, well-crushed basil leaves. Season to taste. Heat prawns 1-2 minutes.

Stir 1 cup Marinara Sauce into prawn mixture, and cook until prawns are just done and sauce is thickened slightly.

Taste and adjust seasonings.

Arrange prawns and tomato mixture on heated platter.

Eat immediately with plenty of Italian bread.

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Marinara Sauce method: Purée tomatoes and set aside. Cook onion and garlic in hot olive oil. When onion is tender, add bay leaf, well-crushed basil and oregano leaves, coriander and tomatoes. Season to taste with salt and pepper. Simmer, uncovered, until thickened, about 45 minutes.

Serves 5

d Hot Artichoke Dip • • • • •

14 oz. jar marinated artichoke hearts, drained & chopped 1/2 cup Parmesan cheese, freshly grated 1 cup mayonnaise 1 clove garlic, minced dash lemon juice, freshly squeezed

Mix all ingredients together in an oven-proof dish. Bake at 350°F for 10 minutes. Serve with crackers. (Triscuits are nice).

Try adding 7 oz. of crab meat or some smoked salmon.

May also be heated in microwave until bubbly hot.

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Layered Seafood Spread • • • • • • • • •

8 oz. cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 1 lb. shrimp (or crab meat) 1 cup seafood cocktail sauce 2 cups mozzarella cheese, shredded 1 green bell pepper, chopped 3 green onions, chopped 1 tomato, diced

Mix first 3 ingredients together; spread over 12" pizza pan or similar sized dish. Scatter shrimp over cheese mixture. Add layers of seafood sauce, cheese, green pepper, onions and tomato. Cover and chill until ready to serve.

Supply assorted crackers for spreading.

f Dill Oyster Crackers • • • • • •

1 box plain oyster crackers 1 package Hidden Valley Ranch Buttermilk dressing 1/4 teaspoon pepper 1 teaspoon dill weed (3 tsp. fresh dill chopped for optimum flavour) 1 clove garlic, minced 3/4 cup salad oil

Combine dressing mix and oil; add dill weed, garlic and pepper.

Pour over crackers, stir to coat. Place in warm oven for 15-20 minutes.

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Mini Tourtieres from Trudy Douglas, owner of Sur La Table a kitchenware shop/cooking school where I briefly worked May be frozen before baking

Pastry: • 1 cup butter • 8 oz. cream cheese • 2 1/2 cups flour • 1 teaspoon salt Filling • • • • • • • • •

1 lb. ground pork 1 onion, minced 1 bay leaf 1/4 teaspoon savory 1/4 teaspoon ground cloves 1/4 teaspoon dry mustard 1/8 teaspoon thyme 1 potato, cooked, mashed egg glaze

Form dough by creaming butter and cream cheese in food processor. Add flour and salt and form a ball. Chill 3 hours.

Combine all ingredients except potato in a saucepan. Add 1/2 cup water and bring to a boil. Simmer 20 minutes. Discard bay leaf.

Add potato and mix well. Cool.

Roll out dough and cut with 2" cutter. Brush edges with glaze.

Place 1 tbsp. filling in centre. Fold over and seal. Brush with egg glaze. With knife, make three small vents on top.

Bake at 350° for 10-15 minutes.

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Wasabi Prawns The hit of Summer 2001

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Japanese Wasabi powder Mayonnaise Cooked prawns Japanese pickled ginger Cilantro or chives for garnish Natural flavour Rice Crackers

Mix some mayonnaise with a little prepared wasabi until the heat is ‘just right’.

Place a generous dab of mayonnaise on rice cracker, place a piece of pickled ginger on top, then a prawn.

Garnish

Make just before serving so crackers aren’t soggy.

Crab-stuffed Mushrooms Make these the morning of serving

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28 medium-sized fresh mushrooms lemon juice 250g pkg. cream cheese 2 tablespoon sour cream 1 tablespoon chopped green onion 1 teaspoon lemon juice 1/4 teaspoon Dijon mustard 1 clove garlic, crushed 1/4 cup Gruyere cheese, grated 1/2 cup fresh crab meat Parmesan cheese

Pull stems from mushrooms and wipe them inside and out with a damp cloth. Dry well and rub with a little lemon juice.

Whip cream cheese until fluffy and combine with sour cream, onions, lemon juice, mustard, garlic, cheese and crab. Spoon into mushroom caps.

Sprinkle with a little Parmesan cheese and place on a cookie sheet.

Refrigerate until ready to serve.

Bake at 375ºF for about 10-15 minutes or until hot.

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Bruschetta • • • • • • • • •

2 1/2 cups Roma tomatoes, cut into small chunks 8-10 sun-dried, oiled tomatoes, chopped (optional) 1/2 cup green onion, finely chopped 1/2 cup fresh basil leaves, cut into thin strips (1 tsp. dried) 2 or more cloves garlic, crushed or minced 1 tablespoon Balsamic or red wine vinegar 2 tablespoon olive oil pinch salt, if desired freshly ground black pepper

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Crostini

Discard seeds from tomatoes and drain well. Mix everything together and let sit at room temperature for several hours. Serve on top of crostini, topped with a leaf of fresh basil.

Remember to drain the excess juice from the mixture before serving so toasts don’t become soggy.

Crostini Set oven to broil.

Slice one or more baguette bread loaves (see recipe) about 1/3 inch thick, place on a cookie sheet and broil on both sides for a few minutes until golden.

You can also grill them on the barbecue.

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Spicy Tortilla Roll-Ups Marilyn Boechler serves these at Pot Lucks

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1 - 8 oz cream cheese, softened 1 cup pitted black olives, chopped 4 green onions, chopped 2 teaspoons Tabasco add chopped crab or seafood of choice a little dressing and seafood sauce

Mix together and divide onto 6 tortillas. Spread evenly and roll tightly.

Leave rolled several hours or overnight before cutting on the diagonal.

Artichoke Dip Sadie Hudspith uses home-grown fresh garlic for this recipe.

You can taste the difference!

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1 can artichokes, drained well 1/2 cup parmesan cheese 1/8 cup olive oil 3 garlic cloves (5 large ones for garlic lovers!)

1/4 cup mayonnaise touch of salt

Combine well in food processor. Heat in microwave or oven until heated through.

Serve with crackers, or thick slices of cucumber.

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Crab Dip Jennifer insisted that I include this recipe

• • • • • • • • • •

8 oz. crabmeat (or 1 can) 2 tablespoons onion, very finely chopped 1 tablespoon Worcestershire sauce 4 ounces cream cheese, softened 1/2 cup chili sauce 1 tablespoon fresh lemon juice 1 clove garlic, crushed Freshly ground black pepper, to taste 2 teaspoons horseradish 3 tablespoons chopped parsley

Combine all ingredients, mixing well.

Serve with veggies or crackers.

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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 cream goat cheese 250 grams cream cheese, softened 1 clove garlic, minced 1/2 medium white onion, minced 2 shots Tabasco 1/3 cup sundried 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.

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 good quality 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.

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Breads

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Baking Powder Biscuits A perfect base for Strawberry Shortcake

• • • • • •

2 cups flour 2 tablespoons baking powder 1/2 teaspoon salt 4 tablespoons chilled Crisco shortening 1 egg, slightly beaten Water to make 1 cup (with egg)

Mix flour, salt, baking powder in a bowl and cut in the cold Crisco until mixture resembles small peas. Break egg into cup, add water just to fill cup measure and mix into dry ingredients until just blended.

On a floured board, turn out mixture and knead lightly about 8 times. Gently roll out from the centre to 3/4 inch thickness and cut into rounds with a floured cookie cutter.

Place on ungreased cookie sheet and bake at 400ºF for 12-15 minutes or until golden.

Cornbread Charles Robson 1986

• • • • • • • •

1/4 cup butter 1 cup sugar 2 eggs 1 cup milk 1 cup flour 3 teaspoons baking powder 1 teaspoon salt 1 cup cornmeal

Cream butter and blend in sugar. Cream until light and fluffy.

Beat in eggs and milk. In a separate bowl, mix dry ingredients.

Add dry ingredients to liquid ingredients and mix just to moisten.

Pour into 7 x 12 pan or 12-14 muffin cups.

Bake at 375°F for 40 minutes. Adjust time for muffins.

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Crêpe Batter The basis for Blueberry Turkey or Seafood Crepes

• • • • • •

2 cups all-purpose flour 1/4 teaspoon salt 4 eggs 1 cup milk 1 cup water 4 tablespoons butter, melted

Place ingredients in blender/food processor container in given order. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds more, until smooth.

Or, mix in bowl with wire whisk, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.

Heat small amount of butter in crêpe pan, until pan is very hot. Pour about 1/4 cup batter into pan and tilt to spread batter. Cook a few seconds on underside, then toss or turn crêpe and cook over side briefly. Remove from pan.

Continue cooking until all batter is used up, wiping pan with buttered paper each time.

30 crêpes

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Batter can be used immediately. However, an hour or two of standing at room temperature will produce a slightly more tender crepe. Cooked crepes may be frozen, separated by sheets of waxed paper.

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Black Banana Bread The Beaver Club, Queen Elizabeth Hotel, Montreal There are NO typos in this recipe!

• • • • • • • •

1 lb. VERY ripe bananas (4 medium-size) 2 cups sugar 7 teaspoons baking soda 1/4 teaspoon salt 3 cups flour 4 eggs 1/2 cup vegetable oil 1 cup buttermilk

Place a rack in the middle of oven, and preheat to 275°F. Line two 8 x 4 x 3 loaf pans with buttered parchment/waxed paper.

Combine the peeled, sliced bananas, sugar, baking soda and salt in the food processor and blend well. Scrape down sides. Blend.

Pour into large mixing bowl, add the eggs one by one, beating well after each addition. Add the flour gradually. Last, add the oil and buttermilk. Beat the mixture for 2 minutes, or until smooth and well blended.

Pour the batter into the prepared tins. Lift each tin a couple of inches above the countertop and let in fall, so as to eliminate any air bubbles that might be in the batter.

Place the pans on the middle rack of the oven and bake for 2 1/2 hours.

Freezes well.

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Black Banana Bread #2 Food processor version

• • • • • • • •

zest of one orange 2 overripe bananas 3/4 cup sugar 5 teaspoons baking soda 2 eggs 1/2 cup buttermilk 1/4 cup oil 1 3/4 cups flour

Place a rack in the middle of oven, and preheat to 275°F. Line one 8 x 4 x 3 loaf pan with buttered parchment/waxed paper.

Using steel knife, with machine running, drop in zest and sugar.

Cut bananas into 2" pieces. Add to the sugar. Add baking soda and blend well. Set aside.

Using plastic knife, put eggs, buttermilk and oil into workbowl.

Blend well. Add flour. Blend. Add banana mixture and process 40 seconds.

Bake at 275°F for 2 1/2 hours.

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COOK’S TIP When you think that your bananas are too ugly to eat, let them sit for another few days. When they are black, oozie and difficult to peel, they are PERFECT! No time to bake?

Put the appropriate amount of bananas in a freezer bag or container and freeze until baking day .

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Bran Muffins from Celia Campbell - Jennifer’s Godmother

• • • • • • • • • • • • • •

1/2 cup butter 1 cup brown sugar 2 eggs 1 cup flour 1 cup bran 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 1 cup buttermilk 1/2 cup raisins/dates 1 tablespoon honey 1 tablespoon molasses

Cream butter and sugar. Add eggs, molasses and honey. Beat well. Add all dry ingredients alternately with buttermilk. Stir in fruit.

Bake at 350°F for 15 minutes.

Celia Campbell - Maple Bay - May 1999

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Gougére from Cuisine de Barbara a cooking school Carol Davy & I attended in 1979

• • • • • •

1/2 cup butter 1 cup water 1 teaspoon salt 1 1/2 cups flour 4 eggs 4 oz. Gruyère cheese, finely diced

Preheat oven to 425°F. Grease cookie sheet (or line with parchment paper).

Put butter, water and salt in large saucepan. Over medium heat, melt butter and bring mixture to a boil, stirring frequently.

Remove from heat. Beat in flour, all at once, for 3-4 minutes.

Return to heat and beat until it forms a dough. Remove from heat.

Let cool slightly. Place dough in food processor. Beat in eggs, one at a time. Return dough to saucepan and stir in all but 2 tablespoons cheese.

Drop by spoonfuls in a ring on a baking sheet. Sprinkle with reserved cheese.

(Can be made ahead and refrigerated at this point. Bring out of fridge for 15 minutes before popping into the oven.)

Bake 40-45 minutes.

41

Hobo Bread Ursula Robson - from bakery in Halifax

• • •

2 cups raisins (3/4 lb) 1 1/2 cups hot water 4 teaspoons baking soda

• • • • • • •

1 cup white sugar 1 cup brown sugar 1/3 cup butter 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla 4 cups flour

Combine raisins, hot water and baking soda. Let stand until cool.

Combine all ingredients and mix well. Divide equally between two 48-oz juice tins which have been buttered and floured.

Bake at 350°F for 1 1/2 hours.

Ursula Robson

42

Scones • • • • • • • •

2 1/2 cups flour 5 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter, cold 1/3 cup milk 2 eggs, beaten

Fit processor with steel blade. Measure flour, 4 tablespoons of the sugar, baking powder, salt and baking soda into work bowl. Process to mix.

Add butter to flour mixture. Process until mix resembles coarse crumbs, about 10 seconds.

Combine milk and eggs. Remove 1 tablespoon of the mixture and reserve. Pour remaining milk mixture over flour mixture. Process on/off 6-8 times, or just until flour is blended in and dough is soft.

Turn dough onto lightly floured surface. Shape into ball and place on ungreased cookie sheet. Roll or pat into a circle 8" in diameter.

Cut into 8 wedges and leave intact.

Brush reserved egg-milk mixture over dough. Sprinkle remaining 1 tablespoon sugar over dough.

Bake at 400°F for 20-25 minutes.

Remove from cookie sheet. Cool on wire rack. Pull wedges apart to serve.

43

Soft Dinner Buns from Stew’s cousin Bev Penner

• • •

1 tablespoon Fleischman's TRADITIONAL dry yeast 1/2 cup warm water (between 90ºF and 110ºF) 1 teaspoon sugar

Place in a 2 cup dish and let stand for 10 minutes. Stir.

Use large bowl to contain rising dough: • 3 eggs, beaten • 3/4 cup sugar • 1/2 cup oil • 2 teaspoons salt • 2 1/2 cups warm water (between 90ºF & 110ºF) Beat eggs. Add sugar, oil, salt, water. Add yeast to mixture. Stir.

Add: • 9 cups white flour Use wooden spoon to stir in as much flour as possible. Use hands to mix in remaining flour. Dough will be quite soft.

Turn out of bowl to knead and shape dough into a nice ball. Wash bowl, and grease lightly. Put dough back in bowl. Cover with a slightly damp tea towel and set in a warm place to rise...about 1 1/4 hours. With your fist, punch dough down, and let rise again, probably about 45 minutes.

Punch again, dump onto counter that has a light sprinkle of flour on it, and shape into 4 1/2 dozen rolls. Place on greased baking pans. Rise again.

Bake at 350ºF for 20 minutes.

44

Yorkshire Pudding aka Popovers Susie Qualley

• • • • • •

1 cup white flour 4 eggs pinch salt 1 tablespoon butter, melted 3/4 cup milk 1/4 cup COLD water

Blend all ingredients in food processor or blender (or beat thoroughly with a whisk), until mixture looks like whipping cream.

Using either some fat from the roast you are preparing, or cooking oil, place just enough in the bottom of each muffin cup to barely cover. Place muffin pan into hot oven (450°F) until fat/oil starts to smoke.

Remove from oven, and immediately pour mixture into each cup (about 1/2 full).

Place back into oven at 450°F for 10 minutes, and then reduce heat to 350ºF for 15 minutes.

(Could also be baked in an 8x11 pan and cut into squares to serve.)

45

Zucchini Bread Sandra McCallum

• • • • • • • • • • •

3 eggs 2 cups sugar 1 cup vegetable oil 2 cups grated raw zucchini 3 teaspoons vanilla 3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons cinnamon 1 cup nuts, chopped

Beat the eggs until light and foamy. Add sugar, oil, zucchini and vanilla. Mix lightly, but well. Combine flour, salt, soda, baking powder and cinnamon. Add to egg/zucchini mixture. Stir until well blended. Add nuts.

Pour into two 9 x 5 x 3 pans.

Bake at 350°F for 1 hour. Cool on rack.

Freezes well.

46

Granola Sandra McCallum

• • • • • • • • • •

14 cups large flake oatmeal 2 cups wheat germ 1 1/2 cups coconut 1 1/2 cups brown sugar 1 cup sesame seeds 1 cup sunflowers, almonds, walnuts, unsalted peanuts or pecans 1 cup water 1 cup canola oil 1 teaspoon vanilla 1 teaspoon salt

Mix dry ingredients well. Then add liquids and mix very well.

Spread on cookie sheet in batches. Bake at 325°F for about 20 minutes, stirring and turning over to toast while baking.

Toast until really good and brown.

Try adding finely chopped dates and/or raisins after toasting.

47

Pancakes Sunday breakfast special

• • • • • • •

1 cup flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons sugar 1 egg, beaten 1 cup milk 3 tablespoons oil or melted butter

Sift dry ingredients together.

Combine egg, milk and oil in large bowl. Add dry ingredients and mix just until batter is smooth.

Drop by large spoonfuls on griddle. When bubbles form and break around rims of pancakes, turn and bake second side until golden.

c COOK’S TIP for Blueberry Pancakes, add 1/2 cup berries for Cheese & Bacon Pancakes, fold in 1/2 cup grated cheddar and 3/4 cup cooked bacon

48

UBC Cinnamon Buns Karen Grieve said I HAD to include this recipe!

Students lined up to purchase these. Not just a 70s trend!

• • • • • • • • • • • •

3 cups milk 6 tablespoons butter 6 tablespoons sugar 1 tablespoon salt 1 teaspoon sugar 1/2 cup warm water 2 envelopes active dry yeast 2 large eggs 9 cups flour 3/4 cup butter, melted 1 1/4 cups sugar 2 tablespoons cinnamon

Scald milk. Stir in butter, 6 tablespoon sugar and salt.

Cool to lukewarm.

Dissolve the 1 teaspoon sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir.

In large bowl, combine lukewarm milk and eggs. Stir in dissolved yeast. Add 4-5 cups of flour and beat well for 10 minutes.

Gradually add enough remaining flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, adding more flour as needed. (This is a soft dough) Place in well greased bowl and roll dough over to grease the top. Cover with damp cloth and let rise in a warm place until double in size, about one hour.

Punch down dough and turn out on lightly floured surface.

Divide dough in half.

Roll each piece of dough into 9 x 18 rectangle. Brush each with melted butter. Combine sugar and cinnamon. Sprinkle each rectangle equally. Roll dough up, starting at the long side. Cut into 2" slices. Place remaining melted butter in bottom on 16x11x2" pan.

Arrange slices in pan and cover loosely with greased waxed paper. Let rise in pan until doubled in size, 45-60 minutes.

Bake at 350°F for 35-45 minutes. Remove from oven and invert on serving tray.

49

Filbert Waffles with Lemon Cream The Leaf B&B, Victoria

Lemon Cream • 1/2 cup whipping cream • grated peel from one lemon • 1 pkg. vanilla sugar (or 1 tbsp sugar + 1/2 teaspoon vanilla) Waffles • 1 cup flour • 1/3 cup coarsely ground filberts, plus some for sprinkling on top • 1/8 teaspoon salt • 3 large eggs, separated • 1 cup + 2 tablespoon whipping cream • 1 tablespoon lemon juice For lemon cream, beat whipping cream until soft peaks form.

Slowly beat in sugar until firm peaks form. Fold lemon peel in and reserve in the fridge.

For the waffles, start by sifting the flour and salt into large bowl, then add filberts and combine. In another bowl, beat egg yolks at low speed and slowly add whipping cream. Add to flour mixture until smooth. Beat egg whites with lemon juice until stiff, and then gently fold into batter.

Bake in a preheated waffle iron, lightly greased.

To serve, put baked waffle on preheated plate, top with generous dollop of lemon cream, a sprinkle of ground filberts, garnish with a fresh mint leaf and generously sprinkle icing sugar all over. Serve with warmed maple syrup.

Makes three 6-inch waffles

50

UBC Carrot Muffins Yup, Karen was adamant these be included too

• • • • • • • • • • • •

1 1/2 cups sugar 4 large eggs 1 1/2 cups vegetable oil 3 1/2 cups wholewheat flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 398 ml crushed pineapple in juice, drained 2 1/2 cups carrots, grated 1 cup dates, chopped

Gradually beat sugar into eggs until light and fluffy. Gradually stir in oil.

Combine dry ingredients. Make a well in dry ingredients and pour in oil mixture, pineapple, carrots and dates. Stir just enough to moisten dry ingredients.

Spoon into greased muffin cups, filling 3/4 full. Bake at 350°F for 20-25 minutes Makes 2 1/2 dozen

Karen Grieve

51

Baguette Bread These loaves freeze beautifully, although the bread is always best eaten within hours of baking

• • • • • • •

2 tablespoon sugar 1 tablespoon salt 2 1/2 cups warm water 1 pkg. dry yeast 6 cups white flour 1 egg white shortening

In a large mixing bowl, put the sugar, salt, warm water and yeast and stir until dissolved. Mix in most of the flour and beat until it is mixed. Sprinkle the rest of the flour onto the counter, dust hands with flour and knead the bread dough, blending in the remaining flour. Knead for about 10 minutes. If too sticky, add more flour.

Grease the inside of a large bowl with shortening and place dough in it, rolling it over so that it is coated with the grease. (This prevents drying, and air crusting during the rising process.) Cover with a damp dish towel and leave to rise in a warm place for 1- 1 1/2 hours until double in bulk.

Punch down and knead several times to remove air. Divide into four equal pieces and shape each into a long rope one inch shorter than the length of the bread pans. Rub bread pans with shortening and lay dough ropes in each, slashing tops diagonally four or five times. Beat egg white slightly and brush over the loaves, painting tops and sides. Raise in a warm place until dough fills the pans.

About 1-1 1/2 hours.

Pre-heat oven to 450°F and bake loaves for 15 minutes, then reduce heat to 350ºF and bake for another 30 minutes until loaves sound hollow when tapped.

To give the bread an extra glaze, brush with additional egg white when loaves start their final 30 minutes of baking.

Cool on wire racks and serve immediately, or wrap well and freeze.

Reheat in a 350ºF oven for about 10 minutes, well wrapped in foil.

52

Waffles Why wait for Sunday!

• • • • • • •

1 2/3 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 eggs, separated 1 2/3 cups milk 1/4 cup oil or melted shortening

Preheat waffle iron.

Sift together flour, baking powder, salt and sugar.

Place egg whites in small bowl; beat at high speed until stiff but not dry.

Combine egg yolks, milk and oil in large mixing bowl; beat at medium speed until blended -- about 30 seconds.

Mix in dry ingredients and continue to beat at medium speed, scraping sides and bottom of bowl with rubber scraper, just until blended - about 1 minutes.

Fold in beaten egg whites.

Pour batter evenly over grids. Bake until signal light goes out.

53

Garlic Bread Better than any other!

• • • • •

1 loaf French bread 2 large cloves garlic, crushed 1/2 cup butter 1/4 cup milk Freshly grated Parmesan cheese

Cut bread in thick slices.

Melt butter in shallow pan. Stir in milk. Add garlic and stir.

Dip both sides of bread briefly in butter mixture, squeezing out excess. Stir often to keep butter mixture combined. Coat both sides with Parmesan. Place on foil-lined baking sheet and broil both sides until golden brown.

May be prepared a day ahead and wrapped in foil. To reheat, open foil and reheat either in oven or on barbecue.

54

French Toast a l’Orange Another favourite recipe from the Internet

• • • • • • • • • • •

6 eggs, beaten 2/3 cup orange juice 1/3 cup Grand Marnier (or use all orange juice) 1/3 cup milk 3 tablespoons sugar 1/4 teaspoon vanilla 1/4 teaspoon salt finely grated peel of 1 orange 8 slices French bread, cut 3/4" thick 3-4 tablespoons butter Powdered sugar

In a large bowl, beat eggs and add other ingredients. Mix well.

Dip bread into egg mixture, coating all surfaces. Transfer to a baking dish in a single layer. Pour remaining egg mixture on top.

Cover and refrigerate overnight, turning once or twice. (May be flash frozen at this point and put in plastic bags until needed.)

Melt butter in large non-stick frying pan (or griddle, if you are lucky enough to have one) over medium heat and cook, turning once, until golden brown on each side.

Arrange on platter and sprinkle with powdered sugar.

Serve immediately with butter and maple syrup.

55

56

Soups

57

Clam Chowder • • • • • • • • • • • • • • • • •

6 slices bacon, diced 1 large onion, diced 1 large carrot, diced 2 stalks celery, diced 2 garlic cloves, minced 4 medium potatoes, peeled and diced 3 cups stock (chicken, fish or clam nectar) 1 teaspoon salt 1 teaspoon fresh ground black pepper 2 tablespoons butter/margarine 2 1/2 tablespoons flour 3 cups milk (may use 1 cup Half&Half) 1 tablespoon fresh basil, chopped 1 tablespoon fresh cilantro, chopped 1/2 tablespoon fresh oregano, chopped 2 tablespoons fresh parsley, chopped 2 10-oz. clams, canned with liquid

In a 5 qt. pot over medium heat, sauté bacon until crisp; remove and drain on paper towelling; chop. In bacon fat, sauté onion, carrot, celery and garlic until half done, stirring occasionally (about 10 minutes).

Add potatoes and stock; bring to the boil; reduce heat and simmer, covered, 15-20 minutes, stirring occasionally. Add salt and pepper.

Mash vegetables to aid in thickening soup.

In another saucepan (or in microwave) melt butter, add flour, stirring well to make a roux; cook for 1 minute. Stir in milk (and cream); cook and stir until sauce is smooth and thickened. Stir sauce into soup and heat over low heat.

Stir in herbs, clams, clam juice and bacon. Serve with hot throughout -- do NOT boil!

58

Gazpacho • • • • • • • • • • • • • • • • • •

4 large tomatoes 14 ounces tomatoes, drained 1/2 small onion (red or white), cubed 1 English cucumber, unpeeled 1 small red or green bell pepper, seeded, ribbed & chopped 3 stalks celery 6 sprigs parsley 1 clove garlic, crushed 284 ml V-8 vegetable juice 500 ml Tomato juice 1/2 tablespoon lemon juice, freshly squeezed 3 tablespoons salad oil 1/3 cup chili sauce 1/4 teaspoon basil (1 1/2 teaspoons fresh) 1 tablespoon balsamic or red wine vinegar 1/4 teaspoon oregano (1 teaspoon fresh) 1/4 teaspoon Worcestershire sauce 1/2 teaspoon Paprika

At least 3 days before serving, cut tomatoes, onion, cucumber, celery and pepper into chunks and put them through food processor or in blender with parsley, garlic, V-8 and tomato juice, processing a portion at a time. Add rest of ingredients and blend.

Do NOT over-process for you want to keep the mixture chunky.

Cover and refrigerate. This will improve with age and keep for at least 5 days.

Serve in small bowls or sherbet glasses along with croutons, chopped tomatoes or chopped chives.

59

Hamburger Soup Fill the freezer! This is definitely David’s favourite

• • • • • • • • • • • •

1 lb. lean ground beef 1 medium onion, chopped 28 oz. can tomatoes 2 cups water 1 can consomme 1 can tomato soup 4 carrots, chopped 3 sticks celery, chopped 6 tablespoons pot barley 1/4 teaspoon thyme 1/4 teaspoon basil black pepper, freshly ground

Brown meat and onion. Drain well.

Combine all ingredients and simmer, covered, 1 1/2 - 2 hours. Stir frequently.

60

Leek and Potato Soup Another of David’s favourites

• • • • • • •

6 leeks 2 tablespoons butter 4 medium potatoes 3 cups chicken broth 1 1/2 cups milk salt and pepper chives, snipped

Mince the white part of the leeks, and sauté them in the butter for 3-4 minutes; peel and slice the potatoes very thinly, then add them to the leeks along with the chicken broth.

Simmer the whole bit, covered, for about 15 minutes or until all concerned are very soft. Put several ladlefuls into your food processor and twirl until it is smooth as cream. Keep on til all has been processed.

Return to the pot, reheat with the addition of milk or cream. Don't let it boil.

Serve very hot or very cold.

Serves 4

61

French Onion Soup • • • • • •

3/4 lb. onions 4 tablespoons butter 1 tablespoon flour 4 cups beef stock 3 oz. Emmenthal cheese, grated 4 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 well dried out.

Peel the onions and slice thinly. Melt the butter in a large heavy pan and brown the onions very slowly over low heat, just to a light golden brown. This may take 20-30 minutes.

When the onions are almost cooked, sprinkle them with the flour, and stir with a wooden spoon to mix well and until the roux takes on a golden colour. Slowly add the beef stock, stirring constantly to avoid lumping. Bring to a simmer and let cook, half covered, for 15 minutes.

Taste and adjust for seasoning.

(May be prepared ahead to this point) Pour the soup into 4 onion soup bowls. Top each with a piece of the bread and divide the cheese evenly among the 4 bowls.

Place bowls on a baking sheet in the oven for about 20 minutes, or until the cheese browns.

62

Mushroom Bisque • • • • • • • • • • •

1 lb. fresh mushrooms 1/4 lb. butter 1 onion, chopped fine 2 tablespoons sherry or white wine salt freshly ground black pepper 6 tablespoons flour 1 quart chicken broth 3 cups milk 1 cup light cream chopped fresh parsley

Wash the mushrooms, slice or chop, then sauté in 2 tablespoons of the butter, together with the onion, until almost dry. Add the sherry and season well with salt and pepper; set aside, but keep it warm.

In a 3-quart saucepan, melt the remaining 6 tablespoons butter, add the flour and cook over low heat, stirring, for 3-4 minutes. Slowly add the chicken broth and cook, stirring, until the sauce reaches the boiling point and thickens. Gradually add the milk and cream, then stir in the mushroom mixture.

Serve piping hot, sprinkled with chopped parsley.

Serves 8

63

Bloody Mary Soup with Crabmeat • • • • • • • • • • • • • • •

6 tomatoes, red ripe 4 large red bell peppers, seeded 2 large green bell peppers, seeded 2 cucumbers, peeled and seeded 3 stalks celery, strings removed 1 small garlic clove 1 red onion 3 tablespoons olive oil 2 limes, juiced 4 tablespoons Worcestershire sauce salt and pepper, freshly ground Tabasco sauce, to taste 2 tablespoons horseradish, freshly grated 1/2 cup vodka 1 pound Dungeness crab

Cut the vegetables, garlic and onion into large chunks and pureé in batches in a blender or food processor, adding some of the olive oil to each batch.

Strain through a sieve into a large bowl to remove skins and seeds.

Add lime juice, Worcestershire sauce, salt and pepper to taste, Tabasco, horseradish and vodka. Cover and chill at least 2 hours, or overnight. Taste before serving; adjust seasonings if necessary.

The amount of lime juice needed will depend on the acidity of the tomatoes.

Ladle into soup bowls, and place about 1/4 cup of crabmeat into the center. Grate additional fresh horseradish over surface of soup, if desired, and serve immediately.

Serves 8

64

Shrimp and Cheese Eye-Opener Duncan Locke recommends- serve this “uptown” version of gazpacho for special summer occasions

• • • • • • • • • • •

1 48-oz tin Clamato juice 3/4 cup cucumber, peeled and chopped 1/2 cup thinly sliced green onion 6-8 oz cooked shrimp 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoons sugar 1-1/2 teaspoon dried dill weed 2 cloves garlic, minced or pressed 4 oz cream cheese, coarsely grated (this task is easier if cheese is chilled in the freezer) 1/2 teaspoon Tabasco Sauce

Combine all ingredients. Chill overnight. Serve garnished with diced avocado or croutons.

65

Oyster Stew Stew loves this recipe. It has fewer ingredients than most.

Simple can be better!

• • • • • • • •

1 1/2 litres whole milk 1 pint oysters and liquid 1/4 teaspoon thyme dash Worcestershire sauce salt to taste freshly ground black pepper 4 tablespoons. butter 2 teaspoons sherry

Pour the milk into a pot and heat to scalding. Add oysters and seasoning, and heat until the oysters rise to the surface and curl at the edges.

Do not boil.

Add the sherry and butter, and serve immediately.

Serves 4

a COOK’S TIP

To kick up this recipe, add some cooked potatoes and bacon

66

Mixed Bean and Ham Soup Hycroft House Christmas Sale was the source of this hearty recipe.

They sold bags of beans with the recipe attached.

• • • • • • • • •

2 cups 10-bean mixture 1 large onion, chopped 1 28-oz can tomatoes 1 teaspoon chili powder 5 whole cloves Juice of one lemon salt and pepper, to taste 1 large smoked pork hock 2 tablespoons Sherry, optional

Wash beans thoroughly, place in large container, cover with water and soak overnight.

In the morning, drain, add 2 quarts of water and 1/2 lb. ham or ham hocks. Bring to a boil.

Simmer for 2-2 1/2 hours, covered, stirring occasionally, then add remaining ingredients.

Pull ham hock out of pot, let cool, and dice. Return to pot, and simmer, uncovered, for at least another 1/2 hour.

If desired, add sherry about 15 minutes before serving.

Serves 12

67

68

Salads

69

Caesar Salad

• • • • • • • • • • • •

1/4 cup canola oil 2 cloves garlic 2 tablespoons lemon juice, freshly squeezed 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1/4 teaspoon dry mustard 1/4 teaspoon salt and pepper 1 can anchovies, drained & chopped 1 egg Romaine Lettuce 1/4 cup Parmesan cheese Croutons

In food processor, process garlic and anchovies. Add remaining ingredients and buzz till blended. Place ingredients in a jar.

Break up cleaned and chilled Romaine lettuce.

Sprinkle Parmesan cheese over lettuce.

Shake dressing and pour on salad.

Add croutons and toss well.

Serves 6

70

Cauliflower Salad

• • • • • • • • • •

1 1/3 cups safflower oil 2/3 cup white vinegar 2 tablespoons sugar 1 teaspoon oregano 1/2 teaspoon salt 1/2 teaspoon basil 1 clove garlic, finely chopped 1 large cauliflower, bite sized 6 ounces black olives, sliced 1 green bell pepper, thinly sliced

In large bowl, combine first 7 ingredients. Stir in cauliflower.

Cover and refrigerate at least 2 hours.

Add olives and green pepper to cauliflower. Mix well and serve.

Serves 6

71

Ichiban Salad A nice crunchy salad from Barbara Wellwood.

Try using Sui Choy instead of cabbage

• • • • • •

1 package (RED) Ichiban noodles 1 small green cabbage, shredded 1 bunch green onions, chopped 1/2 cup sliced almonds, toasted 1 lb. mushrooms, sliced 1/2 lb bean sprouts

Mix all above ingredients together EXCEPT noodles, and set aside.

Mix separately: • 3 tablespoons sesame seeds • 1/4 cup sunflower seeds • 1/2 pkg. chow mein noodles (optional) • Ichiban noodles, broken DRESSING: Mix all ingredients together just before serving.

• 1 pkg. Ichiban seasoning • 3 tablespoons vinegar • 1 tablespoon sugar • 1/2 cup oil • 1/2 teaspoon pepper • 1 teaspoon salt • 1/4 cup soy sauce

Serves 10-12 Jim and Barbara Wellwood

72

Marinated Coleslaw Jo-Anne Smith (Kinettes)

• • • • • • • •

2 medium cabbage, shredded 2 bunches carrots, shredded 2 green bell pepper, finely chopped 2 bunches green onion, finely chopped 3/4 cup sugar 1 1/3 cups salad oil 1 1/2 cups vinegar 2 teaspoons salt

Boil dressing ingredients for 5 minutes. Pour over coleslaw and mix well. Chill for 24 hours before serving.

Keeps well in refrigerator for 6 weeks in an air-tight container.

Serves 8

73

Orange Onion Salad

• • • • • • • • •

2 large oranges 1/4 teaspoon salt 1/8 teaspoon oregano 1/4 cup salad oil 1 tablespoon orange juice, freshly squeezed 1 tablespoon lemon juice, freshly squeezed Lettuce 2 tablespoons black olives, sliced black pepper, freshly ground

Cut onion into 8 slices and oranges into 6 slices each. Place in dish, marinate in salt, oregano, oil and juices.

Arrange on lettuce beds... three orange and 2 onion slices per serving. Top with olives, spoon marinade on top. Season with pepper.

Serves 4

74

Potato Salad • • • • • • • • • •

1 cup Miracle Whip light 1 teaspoon prepared mustard 1/2 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon pepper 4 cups potatoes, cooked & chopped 2 hard boiled eggs, chopped 1 medium onion, finely chopped 2 stalks celery, sliced 1/2 cup gherkins, chopped

Combine salad dressing, mustard, celery seed, salt and pepper.

Add remaining ingredients, mix lightly. Refrigerate.

Serves 6

75

Seven Layer Salad Ursula Robson

• • • • • • • • • Layer

1 bag spinach, torn 1 pound bacon, cooked & crumbled 1 head lettuce, torn 1 medium red onion, sliced thin 1 package green peas, frozen 5 eggs, hard boiled 3/4 cup mayonnaise 3/4 cup Miracle Whip Swiss cheese and Mozzarella cheese -- grated Spinach Bacon Lettuce Onion Peas Eggs Mayonnaise Cheese

in a large glass bowl

Cover with plastic wrap.

May be made day ahead of serving, but at least 5-6 hours otherwise

Serves 12

76

Spinach Salad Cuisine de Barbara

• • •

1 bunch spinach 6 green onion, cut into strips 3 rashes bacon, cooked & crumbled

• • • • •

1/2 teaspoon salt 1/4 teaspoon sugar 1/2 teaspoon dry mustard 1/2 teaspoon cider vinegar 2 tablespoons lemon juice, freshly squeezed

• • • •

1/4 cup garlic croutons 2 eggs, hard boiled sunflower seeds Alfalfa sprouts

Reserve bacon fat and combine with dressing ingredients.

Just before serving, warm in microwave and pour over salad ingredients.

Toss, garnish and serve.

Serves 6

77

Balsamic Spa Dressing Heart Smart by Bonnie Stern

• • • • • • •

1/2 cup balsamic vinegar 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 tablespoons olive oil 1 clove garlic 1/4 teaspoon fresh ground pepper 1 cup water

Shake well in a jar.

h

Guppy’s Salad Dressing This from a seafood restaurant we enjoyed many years ago

• • • • • • • • •

1 medium egg yolk 1 1/2 teaspoons onion, grated 3 tablespoons red wine vinegar 1 teaspoon black pepper, freshly ground 1 teaspoon dry mustard 1 teaspoon salt 2 cups canola oil 1 1/2 tablespoons parsley, fresh, minced 1 clove garlic, finely chopped

Process parsley in food processor. Set aside. Drop garlic clove into operating food processor. Process egg yolk until frothy.

Process onion, vinegar, pepper, mustard, and salt. Then with machine operating, add the oil VERY very slowly. [Do not use corn oil or olive oil]. The mixture should be light and creamy.

Add chopped parsley. Buzz quickly, just to blend.

78

Guacamole Dressing Bon Appetit/September 1983/The Warehouse, Marina del Rey

• • • • • • • • • • • • • • •

1 1/3 cups sour cream 1 cup mayonnaise 1 green onion, thinly sliced 1 tablespoon parsley, fresh, minced 1 clove garlic, finely chopped 2 teaspoons wine vinegar 2 teaspoons Worcestershire sauce 1 teaspoon anchovy paste 1 teaspoon lemon juice, freshly squeezed 1/2 teaspoon honey 1/4 teaspoon Dijon mustard 1/4 teaspoon celery salt 1/4 teaspoon white pepper, freshly ground Dash Tabasco sauce 1 large avocado -- diced

Combine all ingredients except avocado in medium bowl and blend well. Gently stir in chopped avocado. Cover and chill before serving.

y COOK’S TIP Makes a great Nacho dip, too!

79

Honey Dressing Cannery Seafood Restaurant

• • • • • • • • • • •

3 medium eggs 1 tablespoon Dijon mustard 3 cups vegetable oil 3 tablespoons red wine vinegar 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 1/2 tablespoons Frank's Hot Sauce 1/2 cup liquid honey 3 tablespoons water or milk 1/2 teaspoon salt white pepper to taste

In a food processor, combine eggs and mustard; blend at high speed for 3 minutes. Pour in the oil in a thin stream, with the blender running. Make sure the oil is incorporated quickly.

If the mixture starts to separate, add lemon juice.

When the mayonnaise becomes thick, add the wine vinegar, lemon juice, Worcestershire, hot sauce and honey at low speed. Thin with water or milk.

Transfer dressing to a jar or plastic container.

Cover and refrigerate for 24 hours to blend flavours.

80

Italian Dressing • • • • • • • • • •

1 1/3 cups oil 1/2 cup red wine vinegar 1/2 cup Parmesan cheese 1/2 tablespoon sugar 2 teaspoons salt 1 teaspoon celery salt 1/2 teaspoon white pepper, freshly ground 1/2 teaspoon dry mustard 1/4 teaspoon paprika 1 clove garlic, finely chopped

Cover and shake vigorously. Refrigerate.

w Basic Salad Dressing Bev Penner

• • • • • • • • •

1 cup sugar 1 cup vinegar 1 cup olive (or Canola) oil 1/2 teaspoon seasoned pepper 1/2 teaspoon salt 3 teaspoons dry mustard 1 teaspoon garlic powder 1 teaspoon paprika black pepper -- freshly ground

Shake well.

No refrigeration required.

Makes 1 quart.

81

Bean Salad Ursula Robson always included this in a summer buffet

• • • • • • •

1 can cut yellow beans 1 can cut green beans 1 can cut kidney beans 1 pkg. frozen lima beans 1 thinly sliced onion 1 cup vinegar 2 cups sugar

Rinse and drain all beans.

Put beans in layers, separated by thinly sliced onions.

Mix vinegar and sugar in a saucepan, and bring to a boil. Pour over beans while still hot.

Cool; refrigerate. Marinate for a day or more before serving.

82

Salad Seasoning Mix Sandra McCallum

• • • • • • • • • • •

2 cups Parmesan cheese 2 teaspoons salt 1/2 cup sesame seeds 1/2 teaspoon garlic salt 1 tablespoon minced onions 2 tablespoons parsley flakes 1/2 teaspoon dill seed 2 tablespoons poppy seeds 3 tablespoons celery seeds 2 teaspoons paprika 1/2 teaspoon black pepper, freshly ground

Mix together well.

Use in salads, potatoes, bread/rolls before toasting, egg salad, or sprinkle on hot popcorn!

r

COOK’S TIP 2 tablespoons mix + 1 cup sour cream OR yogurt = dip

83

Spinach Rice Salad Sandra McCallum

• • • •

1 cup white rice 1/2 cup Italian dressing 1 tablespoon soy sauce 1/2 teaspoon sugar

• • • •

2 cups spinach, fresh 1/2 cup celery, sliced 1/2 cup green onion, sliced 1/3 cup bacon, cooked & crumbled

Cook rice and cool slightly. Mix dressing, soy sauce and sugar.

Add to slightly warm rice. Cover and chill.

Cut spinach in thin slices. Mix celery, green onions and bacon together.

Combine all ingredients just before serving.

Serves 6

84

Broccoli Salad Duncan Locke - “One of our summer favourites, this salad can be served as a main dish or as part of a picnic or barbecue.”

• • • • •

6 cups broccoli florets (cut quite small) and stems (peeled and in small dice) 1/2 cup red onion, chopped 1/4 cup sunflower seeds 1/2 cup raisins 1/4 cup simulated bacon bits

Combine broccoli and onion with a dressing of: • • • • •

1/4 cup low-fat yogurt 1/2 cup light salad dressing (e.g. Kraft Light Miracle Whip) 2 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon vinegar

Refrigerate thoroughly. Add raisins an hour or so before serving and the sunflower seeds at the last minute. Toss and sprinkle with bacon bits.

Duncan Locke

85

Piquant Carrot Salad The Internet has become an excellent source for recipes.

I found this when I needed an additional salad for a buffet dinner.

• • •

1 1/2 pounds (8) carrots 1 medium red onion 1 green pepper

• • • • • • • •

1/4 cup white wine vinegar 3 tablespoons sugar 3 tablespoons oil 1 tablespoon Ketchup 1/2 teaspoon seasoned salt 1/2 teaspoon celery seed 1/2 teaspoon Worcestershire 1/2 teaspoon Dijon mustard

Slice carrots into 1/8” coins, or julienne. Cook until just tender.

Drain and blanch in ice water.

Slice red onion and pepper into thin rings, then cut into quarters.

Combine remaining ingredients and pour over vegetable mixture.

Chill at least 4 hours or overnight - stir several times.

Serves 4-6

h

COOK’S TIP A mandolin or a Starfrit Super Slicing Machine make short work of slicing vegetables.

A worthwhile investment.

86

Roquefort (Blue Cheese) Dressing Absolutely divine

• • • • • • • •

1 1/2 cups mayonnaise 1 clove garlic, minced 1/2 cup sour cream 1 tablespoon lemon juice 1 tablespoon sugar 3 tablespoons white vinegar 1/4 lb. blue cheese, crumbled Freshly ground pepper

Mix all ingredients thoroughly, and let sit, refrigerated, for at least one hour before serving.

h

COOK’S TIP There IS a difference between mayonnaise and salad dressing. These two products are generally NOT interchangeable. Salad dressing alters flavour and adds sweetness.

87

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 mellow 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

88

Papaya Avocado Salad Delicious any time, but more so when served on the beach in Mexico

• • • •

1 head romaine lettuce 1 ripe papaya (papayas are ripe when they have turned yellow) 1 large avocado, peeled and sliced Red onion slices

Papaya Seed Dressing: • 1/3 cup sugar • 1/2 teaspoon dry mustard • 2 teaspoon salt • 2 tablespoons papaya seeds • 1/2 cup white wine vinegar or tarragon vinegar • 1/2 cup salad oil • 2 green onions, finely chopped Wash and dry lettuce, tear into bite-sized pieces and place in salad bowl.

Halve and peel papaya. Scoop out seeds and save 2 tablespoons.

Slice papaya.

Combine dressing ingredients in a blender until papaya seeds have the appearance of ground pepper. Store dressing in refrigerator.

Just before serving, add papaya, avocado and red onion slices to lettuce. Pour dressing over salad and toss.

Serves 6-8

89

Greek Salad Assemble ahead of time. Toss with dressing just before serving

• • • • • • •

5 tomatoes 2 green peppers 2 Spanish onions (1 Spanish & 1 red) 1 large English cucumber 1/2 cup feta cheese 1/2 cup Calamata olives salt and pepper

Seed tomatoes and cut into large cubes. Cut pepper into slices or 1-inch cubes and onions in quarters, then paper-thin slices. Chop cucumber into chunks. Pat vegetables dry and layer in salad bowl.

Refrigerate until just before serving. Toss vegetables with enough of the dressing to coat well and stir in feta cheese. Decorate top with olives and additional feta cheese.

Dressing: • 1/4 cup white wine vinegar • 1 cup olive oil • juice of 1/2 small lemon • 1/4 teaspoon Dijon mustard • pinch salt • 1/4 teaspoon pepper • 1/2 teaspoon basil • 1/2 teaspoon oregano • 1 teaspoon chervil (or 2 tablespoons parsley) • 1/2 teaspoon. Italian seasoning • 1 clove garlic, pressed Mix all together in a sealed top jar and shake well. If you prefer a less sharp taste, add more oil. The dressing can be made days ahead and stored in the refrigerator.

Serves 8 90

Scallop and Ginger Salad • •

2 cups Mesclun greens 6 scallops

• • • • • • •

1/8 cup rice wine vinegar (unseasoned) 1 1/2 tablespoons almond oil 1 teaspoon liquid honey 2 teaspoons pickled (sushi) ginger 1 teaspoon Dijon mustard 1 1/2 teaspoons capers salt, pepper to taste

Wash and dry greens.

Place all the dressing ingredients in a small food processor or blender and blend until well emulsified.

Heat a non-stick grill pan or skillet. Season scallops with a pinch of salt and pepper. Cook scallops 2 minutes on each side, or until opaque.

Assemble by placing greens in centre of plate, topping with cooked scallops and drizzling dressing over.

Makes 2 appetizers

91

92

Vegetables

93

Corn Fritters Dad would cook these in the electric frying pan,right at the dining room table! Wonderful with a splash of maple syrup on top.

A nice side dish with a ham steak.

• • • • • • • • • • •

1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon thyme pinch pepper 2 eggs 1/2 cup milk 4 tablespoons vegetable oil 1 1/2 cups corn kernels, drained 1/2 cup green onions, chopped 1/2 cup old cheddar cheese, shredded

In a bowl, stir together flour, baking powder, salt, thyme and pepper. In separate bowl, whisk together egg, milk and 1 tablespoon of the oil. Pour over flour mixture; add corn, onions and cheese and mix just until blended.

Heat large skillet over medium-high heat. Brush with remaining oil; spoon in batter to make 4 cakes. Cook for 5 minutes or until golden-brown underneath; turn and cook for 4 minutes longer or until set.

Serves 4

94

Duchess Potatoes Elegant

• • • •

4 potatoes, cooked butter salt and pepper 1 egg

Blend in electric mixer (carefully! They will turn to glue!) until ultra smooth. Pipe mashed potatoes round edge of shell dish as garnish for Coquille St. Jacques, etc.

(For better browning of potatoes, brush with beaten egg before placing in oven.)

Rice Perfect rice every time!

• • • • • •

2 tablespoons butter 1 tablespoon shallots, chopped Bay leaf salt 2 cups rice 3 cups chicken stock

Melt butter in Corning Ware casserole (or dutch oven) on stovetop.

Add shallots and sweat. Add bay leaf and salt.

Stir in rice and stir to coat well.

Add chicken stock. Stir. Bring to a boil. Cover.

Place in preheated 375°F oven for precisely 18 minutes.

95

Mexican Green Rice Sandra McCallum

• • • • • • • • • •

4 cloves garlic 2 medium onions 1 large green pepper 2 small fresh green chilies 1 cup chicken stock 2 tablespoons parsley, chopped 1/4 cup coriander (Cilantro) 1/4 cup olive oil 1 1/2 cups long-grain rice 2 cups chicken stock

Roast garlic, onion and chilies. Process with 1 cup chicken stock.

Add parsley and cilantro and process again.

Heat oil and brown rice. Blend all together with remaining stock.

Simmer for 18 minutes until all water is absorbed.

Serves 6

96

Party Broccoli Rich, but that’s why you serve it at a party!

• • • • • • • • • • •

2 pounds broccoli 2 tablespoons onion, minced 2 tablespoons butter 1 1/2 cups sour cream 2 teaspoons sugar 1/2 teaspoon poppy seeds 1/2 teaspoon paprika 1/4 teaspoon salt dash cayenne 1/2 cup cashews, chopped 1 teaspoon white vinegar

Cook broccoli until tender, drain.

Sauté onion in melted butter. Remove from heat and stir in sour cream, sugar, vinegar, poppy seeds, paprika, salt and cayenne.

Arrange broccoli on heated platter; pour sauce over top.

Sprinkle with cashews and serve.

97

Red Cabbage Charles Robson

• • • • • • • •

1 medium red cabbage 3 tablespoons butter 2 tablespoons onion, chopped 2 apples, thinly sliced 1 teaspoon salt 1/2 cup boiling water 4 tablespoons red wine 4 tablespoons brown sugar

Shred and soak cabbage in cold water.

Melt butter and add onion. Simmer about 3 minutes. Add moist cabbage. Cover and simmer 10 minutes. Add apples to cabbage.

Stir in salt and boiling water. Cover. Simmer 1 hour.

Add more water, if necessary.

When tender, add red wine and brown sugar. Simmer 10 minutes more and serve.

98

Squash Puff Anne Beaufoy

• • • • • • • • •

2 1/2 lb. hubbard or pepper squash (3 cups mashed) 1/2 cup onion, chopped 1 tablespoon butter 2 large eggs, separated 1/4 cup milk 3 tablespoons flour 3 teaspoons baking powder 3/4 teaspoon salt 1/8 teaspoon pepper

• •

1/2 cup bread crumbs 1 tablespoon butter

Cook and mash squash.

Sauté onion in butter and add to squash. Beat in the egg yolks and milk until smooth. Mix dry ingredients together and stir into squash.

Beat egg whites until stiff and fold into squash mixture.

Carefully pour squash into a 6-cup buttered baking dish. Combine bread crumbs and butter, and sprinkle over top.

Bake at 375°F for 25 minutes .

(May be refrigerated for 24 hours and baked a little longer) Serves 6

99

Roasted Onions • • • • • • • • • •

8 onions 1 tablespoon butter 1 teaspoon sugar 1 tablespoon balsamic vinegar 1 teaspoon olive oil 1/4 cup water 1 teaspoon marjoram 3/4 teaspoon salt 1 1/4 teaspoons pepper 1/4 cup red bell pepper, slivered

Peel onions, keeping stem end intact; cut onions in half through stem. In large skillet, melt butter over medium heat; sprinkle with sugar. Add onions, cut side down; cook for 8-10 minutes or until beginning to brown. Arrange in 7 x 11 baking dish; sprinkle with vinegar and oil.

Pour water into skillet and bring to boil, stirring to scrape up brown bits; add marjoram, salt and pepper. Pour over onions. Cover and bake in 350°F oven for 30 minutes; turn onions and bake for 45 minutes longer, turning once more.

(Can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks. Thaw in refrigerator for 24 hours, then let stand at room temperature for 30 minutes.)

Sprinkle with red pepper; cover and bake for 15 minutes. Uncover and bake for 15 minutes longer, basting occasionally.

Serves 8

100

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

• • • • • • •

2-3 medium turnips (or yellow rutabaga) 1 cup applesauce 6 tablespoons butter 4 teaspoon brown sugar 1 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten

• •

1 3/4 cups soft bread crumbs - combined with..

2 tablespoons butter, melted

Peel, chunk and cook turnip until fork tender. Drain and mash well. Beat to a smooth consistency. Add remaining ingredients, except for bread crumb mixture.

Divide bread crumb mixture in half, and add one-half to turnip mixture. Combine well.

Spoon into a greased 2 quart casserole.

Sprinkle with remaining bread crumbs, cover and refrigerate overnight.

Bake uncovered at 350ºF for 1 hour.

Serves 10-12

101

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

• • •

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

Choose a saucepan with a well 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

102

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!

• • • • • • • • • • •

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

103

104

Fish & Seafood

105

Rule #1 DO NOT OVERCOOK SEAFOOD CRAB After killing and cleaning the crab, plunge it into a pot of boiling, salted water. Add 1/4 cup vinegar to water to make for easy pot clean-up!

After water returns to the boil, cook crab for 8-10 minutes. Plunge crab into ice water to stop the cooking.

Refrigerate immediately.

If we send you home with crab, it has already been cooked. At this point, you have two choices: eat it within 5 days, or remove the meat from the shell and freeze it.

If you choose to freeze crabmeat, it will be best for adding to pasta sauce, stuffed mushrooms, quiche, dips, etc. Squeeze well to remove excess water/juice before incorporating into your recipe.

PRAWNS Prawns freeze very well in their shell, and may be used in any recipe, once thawed and peeled.

If we send you home with fresh prawns, and you wish to peel them prior to cooking, pour very hot/boiling water over them and let sit for about 20 seconds. Pour cold tap water over them to stop any cooking.

This will make them much easier to peel.

Thawed, frozen prawns are easy to peel, so omit this step.

106

Boiled prawns: Flavour water with salt, bay leaf, pickling spice, Old Bay seasoning and fresh garlic. Bring to a boil, add prawns. It is difficult to give a definite cooking time, as it will vary with the size of the prawns Generally, 2 minutes should do it. If in doubt, scoop one out, run it under cold water, peel and taste. It is better to be slightly undercooked, than overcooked! When cooked to your satisfaction, immediately plunge into ice water to stop the cooking.

SautĂŠed prawns: In a large skillet, sautĂŠ prawns with garlic, butter, ginger, green onions, peppers, Sambuca...you name it. When cooked, prawns will be completely opaque. Again, taste one to make sure it is cooked through.

Serve immediately.

OYSTERS We shuck the oysters on the beach, leaving the shells in their natural environment. Spat (young oyster 'eggs') will attach to old shells to grow.

Although I rinse the oysters in fresh water and check for bits of shell, please check again for stray bits. It is most unpleasant to get a 'crunch' when you bite into seafood.

CLAMS Clams are dug and remain in their shell. They may be frozen in the shell, or steamed, shucked and frozen in their broth. Do not eat any clam which doesn't open when steamed.

107

SQUID The first time we went jigging for Squid was May 2002. This is an event! After dark, head to the Government Dock in Maple Bay, and join the crowd. A spinning rod rigged with a series of treble hooks will snag your next feast of calamari! Watch out for inky squirts. After about three hours, you will have 100 squid in your bucket. Then the real fun begins. Cleaning. Thanks to an excellent article in the Times Colonist, March 6, 2002, I had excellent instruction for my first attempt. Do remember to pop the beak out of the tentacles.

MOON SNAILS I’ll tell you right off. I would definitely NOT want to eat one of these guys. However, the shell is worth collecting, and I have been known to scare little kids by picking them up. There is satisfaction in that. The best shell specimens come from live (well, OK, dead) snails.

Here’s what to do - Drop live snails into a large pot of water with 2 tablespoons vegetable oil, and bring it to a boil and simmer 8-10 minutes. Rinse with cold water until you are able to handle, and then, using a carving fork, skewer the meat, gently twist (don’t damage the shell after all this labour!) and the meat should pop out right down to the spiral tip. If you don’t get the spiral tip, then leave the shell outside in the garden where critters will eat the meat inside, and it won’t stink up your house. Very cool ornament and gift. Read Gifts from the Sea by Anne Morrow Lindberg 108

Squid in Red Wine and Tomato Sauce Rich and fragrant, this main course goes well with boiled potatoes or rice.

• • • • • • • • • •

1/4 cup olive oil 3 cups sliced onions 1 lb. cleaned squid, tentacles left whole, bodies cut crosswise into 1/2" rings 1 lb. plum/Roma tomatoes, chopped 1 cup dry red wine 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh oregano 2 tablespoons tomato paste 1/4 teaspoon dried crushed red pepper flakes

Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute.

Add tomatoes, wine, basil, parsley, oregano, tomato paste and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.

Deep-fried Calamari Use a deep fryer with a lid to reduce burns and splatter

• • • • •

2 cups flour 1 tablespoon paprika 1 teaspoon coarse salt 1 teaspoon freshly ground pepper Pinch cayenne

•

1 1/2 pounds cleaned squid, tubes cut into 1/4” rings

Pat the squid dry, and toss with the seasoned flour mixture to coat.

Let stand one minute. Shake the floured squid in a sieve to remove any excess flour.

Working in batches, deep-fry at 375ºF until lightly golden, 1 1/2 - 2 minutes. Drain on paper towels, sprinkle generously with salt and pepper, and serve immediately. (May be kept warm in 200ºF oven until all are fried.)

Serve with Aioli Basil Dipping Sauce (page 160) 109

Tofino - 1993

110

Devilled Crab Charles Robson

• • • • • • • • • • • • •

12 ounces crab meat 1 teaspoon onion, finely chopped 2 teaspoons capers 1/4 cup mushrooms, thinly sliced 1 teaspoon dry mustard 1 teaspoon Tabasco sauce 1 avocado, 1/2" cubes pinch basil pinch mace salt and pepper 1 tablespoon butter, melted 2 teaspoons lemon juice, freshly squeezed 1 tablespoon sherry

Mix all ingredients together. Place in suitable dishes.

Cover with breadcrumbs, dampen with melted butter. Add more crumbs.

Bake at 350°F for 20 minutes. Sprinkle with fresh parsley. Serve.

Serves 2

111

Salmon Crêpes • • • • • • • • • • • • • • •

6 tablespoons margarine 1/2 lb. mushrooms, sliced 1 cup celery, diced 1/2 cup onions, diced 1/2 cup flour 1 1/2 cups chicken broth 1 teaspoon Worcestershire sauce 1 teaspoon lemon (lime) juice Zest of lemon (lime) 1 lb. salmon 1 cup sour cream 1 tablespoon pimentos (roasted red pepper), chopped 1 tablespoon fresh parsley, chopped 12 crepes (see Basic Crepe Batter) 1 cup Swiss cheese, shredded

Melt margarine in skillet; add fresh sliced mushrooms and sauté about 2 minutes. Add the onion and celery and continue to sauté for 3-4 minutes longer. Blend in the flour and cook stirring constantly, for 1-2 minutes longer.

Add the chicken broth, lemon juice and Worcestershire sauce.

Cook over low heat, stirring constantly, until mixture thickens.

Blend in the flaked salmon, sour cream, pimentos and parsley.

Heat 1 minute.

Place 1/4 cup filling on each of the crêpes. Roll crêpes and place seam side down in a greased baking pan in a single layer. Spoon remaining filling over crêpes; sprinkle with Swiss cheese and bake in preheated 350°F oven for 20 minutes or until hot and cheese is melted. Place under broiler for 2 minutes to brown cheese.

Serves 6 112

Barbecued Salmon with Maple Marinade Delicious!

• • • • • • •

1/2 cup soy sauce 3/4 cup olive oil 1 cup maple syrup 3/4 cup rye whiskey 1 cup fresh parsley, chopped 4 cloves garlic, crushed 1 teaspoon black peppercorns, freshly ground

•

2 1/2 lb. salmon fillet

Combine first 7 ingredients in medium saucepan. Heat and stir on medium heat for 3-5 minutes until hot. Cool. Makes about 3 1/3 cups marinade. Reserve half of the marinade.

Place remaining marinade in long, shallow dish. Add salmon.

Cover. Chill for 12-24 hours, turning several times.

Remove salmon, discard marinade.

Preheat grill to medium-high.

Cook, using indirect cooking method (no need for a drip pan), basting with reserved marinade several times during cooking. Cook until salmon flakes easily when tested with a fork.

Do not overcook!

Discard any left over marinade.

113

Shrimp Sansu Sandra McCallum - Casa Sansu was her home in Akumal, Mexico

• • • • • • • • • • • •

3 tablespoons butter 3 red bell peppers, slivered 3 green bell peppers, slivered 1/2 cup butter 2 teaspoons lemon juice, freshly squeezed 2 garlic cloves, minced 2 tablespoons dry white wine salt and pepper 24 large shrimp, peeled 1/2 cup tequila 1 1/2 cups whipping cream 1/4 cup cilantro -- chopped

Melt 3 tablespoons butter in skillet and sauté peppers until tender.

Set aside.

Melt 1/2 cup butter in same skillet, and add lemon juice, garlic and wine. Cook 5 minutes. Season. Add shrimp and cook 3 minutes.

Add tequila, heat and ignite. When flame subsides, remove shrimp.

Add cream and boil until thickened. Return shrimp to pan, along with peppers and cilantro. Heat through and serve.

Serves 4 Pacific Spot Prawns

114

Westcoast Devilled Crab • • • • • • • • •

1 medium onion 1 clove garlic 1 stalk celery 1 small green bell pepper 4 tablespoons parsley sprigs 3 tablespoons butter 1/2 pound mushrooms 3/4 cup dry sherry 4 tablespoons butter

• • • • • • • • •

4 tablespoons flour 1/2 teaspoon dry mustard 2 cups light cream 2 ounces Gruyere cheese, grated 1 teaspoon salt 1/4 teaspoon cayenne 1 pound crab meat 3 slices bread for crumbs 2 tablespoons butter -melted

In food processor, mince the onion, garlic, celery, pepper and parsley. Melt 3 tablespoons butter in a large heavy skillet over moderate heat and sauté. Finely mince mushroom stems. Add to skillet. Thinly slice mushroom caps. Add to skillet, sauté 10-15 minutes until mixture is lightly browned. Add sherry and cook, uncovered, until liquid is almost evaporated.

In a saucepan, melt 4 tablespoons butter, blend in flour and mustard and stir until you have a smooth roux. Slowly stir in cream and cook until thick, about 5 minutes.

Add grated cheese and season with salt and cayenne. Toss crab and creamed mixture together and place in buttered casserole.

Top with buttered crumbs and bake at 375°F uncovered for 1/2 hour or until bubbling and lightly browned.

Serves 6

115

Salmon Loaf A favourite from Anne Beaufoy

• • • • • • •

2 cups cooked salmon 1/2 - 1 cup fresh breadcrumbs 4 tablespoons butter, melted 2 eggs, slightly beaten, at room temperature 1 tablespoon chopped parsley salt, pepper and Worcestershire sauce to taste Finely chopped onion and celery

Carefully blend the breadcrumbs, parsley, onion and celery with the salmon.

Combine the cooled butter, eggs, salt, pepper, Worcestershire and beat together.

Pour over the salmon mixture and toss just until mixed.

Put in a buttered baking dish and set in a pan of hot water about 1” deep.

Bake at 350°F about 30 minutes.

Serve hot with Mustard Sauce. (p.157)

Anne Beaufoy

116

Seafood Crêpes with Mushroom Sauce • • • • • • • • • •

2 tablespoons butter 1/2 cup green onions, thinly sliced 3/4 cup celery, thinly sliced 1 cup crabmeat 1 cup tiny shrimp, cooked 1/2 cup mayonnaise 2 tablespoons stuffed olives, sliced 1/2 teaspoon curry powder 1 teaspoon lemon juice 10 prepared crêpes

Sauce: • 1 10 oz. can Cream of Mushroom soup • 2 tablespoons white wine or Vermouth • 1/2 soup can of milk or cream In a small skillet, sauté onions and celery in butter until tendercrisp. Combine remaining ingredients in bowl; add celery onion mixture.

Place 1-2 tablespoons across centre of each crêpe, brown side out, and roll. Place in buttered baking dish; cover with foil.

Bake at 350°F for 15-20 minutes, or until hot.

To make sauce: Combine ingredients in saucepan and heat, stirring until smooth and hot.

8-10 crepes

117

Oriental Spring Rolls Amato Fantillo shared this appetizer at Ron and Linda Morrison's New Year's Eve party 12/31/97

• • • • • • •

2 ounces rice vermicelli 8 small green onions 16 8" rice paper wrappers 1 1/4 cups bean sprouts 2 cups coarsely grated carrots 1 cup crab meat 2 tablespoons cilantro

SAUCE: • 1/2 cup rice vinegar • 2 tablespoons soy sauce • 2 tablespoons Hoisin sauce • 2 teaspoons sugar • 1 tablespoon peanut butter • 1 teaspoon grated ginger root • 1/8 teaspoon red pepper flakes Make sauce. Set aside.

Cook noodles 2 minutes; drain and cool under cold water. Transfer to bowl and add 1/2 sauce to noodles, mixing well. Set aside.

In large bowl of HOT water, soak 1 round of rice paper for 2 minutes until softened. Remove and place on work surface; fold in half. Place slices of green onion, top with spoonful of vermicelli, bean sprouts, carrot, crab, cilantro. Fold round end of wrapper around filling.

Repeat with remaining wrappers. Rolls can be covered and refrigerated for 6 hours. Serve with remaining sauce for dipping.

118

Prawn Sauté Susie Qualley

• • • •

1 red onion, sliced julienne 1 red pepper, sliced julienne 1 green pepper, sliced julienne 1 yellow pepper, sliced julienne

• •

4 chopped tomatoes (2 large) 1 cup pineapple tidbits, drained

Sauce: • 1/2 oz. soy sauce • 1 oz. tomato ketchup • 1 oz. chili sauce • hot sauce to taste Sauté peppers and onion in a little oil for 2-3 minutes.

Add tomatoes and pineapple to pan and cook a further 2-3 minutes.

Add sauce and prawns and stir fry until cooked

p COOK’S TIP Substitute prawns for thin slices of chicken, halibut or beef.

119

Darn Good Crab Cakes What separates good crabcakes from bad? CRAB!!

Always use dungeness and plenty of it!

• • • • • • • • • • • • • •

1/2 lb. crab meat 1 cup bread crumbs, or crushed soda crackers 1 tbsp. green onion, chopped 2 tablespoons red pepper, chopped 1 tablespoon celery, finely chopped 1 tablespoon onion, finely chopped 1 large egg, beaten 3 tablespoons mayonnaise 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/4 cup fresh parsley, chopped Salt and pepper 2 tablespoon butter 1/4 cup vegetable oil

In a large bowl, combine the mayonnaise, egg, celery, red pepper, onions, Worcestershire sauce, parsley, dry mustard, salt and pepper.

Fold in the crabmeat and 1/4 of the breadcrumbs. Shape the mixture into patties about 1-inch thick. Coat the crab cakes with the remaining crumbs and transfer to a baking sheet lined with waxed paper. (Can be held in the refrigerator at this point) In a large skillet, melt 1 tbsp of the butter in 2 tbsp oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.

Drain on paper towers, then keep warm in a low oven.

Cook remaining crab cakes.

Serve with lemon wedges.

120

Breaded Oysters Seasoned breadcrumb mixture: • • • • • • •

1 cup fine dry breadcrumbs Salt and pepper to taste 2 tablespoons Parmesan cheese 1/2 teaspoon Italian seasoning 1 clove freshly grated Garlic 1/4 teaspoon Old Bay Seasoning 1 teaspoon freshly grated onion

Pour boiling water over oysters to cover. Let sit 7 to 10 minutes (oysters will firm up but not cook completely). Drain and cool.

Dredge cooled oysters in flour, then coat in a whole beaten egg, and finally roll in seasoned breadcrumbs.

Pan fry in butter/olive oil mixture over medium heat until golden.

121

Tuna Casserole A staple in every newly-weds kitchen. Mine was no exception.

• • • • • • • • • • • •

3 (6-ounce) cans solid white tuna in spring water 4 tablespoons (1/2 stick) plus 2 teaspoons butter 1 (5 1/2 ounce) bag potato chips 1 teaspoon salt 3 cups egg noodles 1/2 cup chopped yellow onion 1/4 cup chopped celery 1/4 teaspoon ground black pepper 1/4 cup all-purpose flour 3 cups whole milk 3 cups grated mild Cheddar cheese (about 12 ounces) 1 cup frozen peas

Open the cans of tuna, drain, and set aside. Lightly grease a 2quart casserole dish with 2 teaspoons of the butter. Squeeze the potato chips inside their bag to break into small pieces.

Preheat the oven to 350°F. Bring a medium pot of water to a boil over high heat. Add 1/2 teaspoon of the salt and the noodles and cook for 5 minutes, stirring occasionally. Drain the noodles and rinse under cold running water. Set aside and allow to drain well.

Melt the remaining 4 tablespoons of butter in a heavy pot over medium heat. Add the onions, celery, the remaining 1/2 teaspoon of salt, and the pepper, and cook, stirring, until soft, about 4 minutes.

Add the flour and cook for 2 minutes, stirring constantly. Whisk in the milk and bring to a simmer over medium-high heat, stirring occasionally. Simmer for 2 minutes. Remove from the heat.

Stir in cheese and peas Add noodles and drained tuna and stir well.

Pour the tuna mixture into the greased casserole dish. Top with the crushed potato chips and bake until golden brown and bubbly, about 20 minutes. Remove from oven and let rest for 5 minutes before serving.

Serves 6 122

Enticing EntreĂŠs

123

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).

124

Bettan’s Chicken Carol Davy and I taught a series of cooking classes in Port Coquitlam from 1980 - 1981

• • • • • • • •

2 cups broccoli 12 skinless, boneless chicken breast halves 4 tablespoons butter salt and pepper 1 pint sour cream 1 package onion soup mix 1 cup whipping cream 1/4 cup Parmesan cheese

Cook broccoli until tender-crisp. Place in large buttered casserole.

Heat butter in large skillet until golden and brown chicken. Season with salt and pepper. Cook over low heat until tender. Remove chicken and cut into chunks.

Combine sour cream, onion soup mix and pan juices. Spread half of the mixture over broccoli and top with chicken chunks.

Whip cream and fold into remaining sour cream. Spread over chicken.

Sprinkle with Parmesan.

Bake at 350°F for 20 minutes until nicely browned.

Serves 6

Carol Davy

125

Glazed Cornish Game Hens Penny McDonald made these en masse for Kinette dinners Penny and I taught a series of classes in 1983

• • • • • • • • • • • •

6 Cornish game hens salt and pepper thyme 1/2 cup butter 6 rashers bacon, chopped 1 medium onion, finely chopped 1 tablespoon flour 1 tablespoon sugar 2 teaspoons curry powder 1 cup apricot nectar 2 chicken bouillon cubes 2 teaspoons lemon juice, freshly squeezed

Sprinkle the cavity of each hen with salt, freshly ground pepper and crushed thyme. Brush each hen with melted butter. Place in a 375°F oven for 45 minutes and baste frequently with butter.

Sauté bacon and onion together over medium heat. Combine flour, sugar and curry powder together; stir into bacon/onion mixture to make a paste. In a small saucepan over medium heat, dissolve chicken cubes in a small quantity of water. Add apricot nectar, lemon juice and bacon/onion mixture Cook until thickened.

Baste the game hens with this glaze for 15 minutes.

Serves 6-12 depending on size of hen

Penny McDonald

126

Oven Baked Chicken Kiev • • • • • • • • • • •

6 tablespoons butter 1 1/2 tablespoons parsley, fresh, minced 1 teaspoon Italian herbs 1/2 teaspoon tarragon, crumbled 1/4 teaspoon salt 1/8 teaspoon black pepper, freshly ground 6 skinless, boneless chicken breast halves 1 1/2 cups bread crumbs 1 tablespoon butter, softened 2 tablespoons flour 1 egg

Make 1 tablespoon balls of butter by combining butter, parsley, Italian herbs, tarragon, salt and pepper. Refrigerate.

Place chicken between sheets of waxed paper and pound to 1/4".

Place 1 tablespoon butter in middle of each breast. Wrap completely with chicken and fasten with toothpicks.

Thoroughly combine bread crumbs and butter. Place flour in a small dish. Beat egg in a small shallow bowl. Roll each chicken breast completely in flour, then egg, then in crumb mixture to coat well.

Place in single layer in baking dish. Bake at 425°F for 5 minutes.

Lower heat to 400°F and bake 20 minutes longer.

[May be frozen before baking. Wrap each roll individually.]

Serves 6

127

Quail Charles Robson April 1983 via Sandra "Don't you just love Dad's recipes--this is just how he wrote it!"

Sprinkle over, or stuff with chopped onion chopped celery Add bay leaf salt and pepper cloves (tiny sprinkle) parsley thyme or whatever you fancy Pour in 1/2 - 1 cup chicken stock 1/2 cup port (or any wine) Cover and bake 1 hour at 350째F Take cover off and baste add red current jelly glaze - baste - brown use broiler if necessary

Charles Robson

128

Sweet and Sour Pork Carol Davy

• • • • • • • • • •

1 1/2 pounds lean pork shoulder 2 1/2 cups pineapple chunks in juice 1/4 cup brown sugar 2 tablespoons cornstarch 1/4 cup vinegar 1 tablespoon soy sauce 1/2 teaspoon salt 3/4 cup green bell pepper -- strips 1/4 cup onion, thinly sliced 2 cans chow mein noodles

Brown pork slowly in hot fat. Add 1/4 cup water; cover; simmer until tender, about 1 hour.

Drain pineapple, reserving liquid. Combine brown sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt. Cook and stir over low heat until thick. Pour over hot cooked pork; let stand 10 minutes. Add pineapple, green pepper and onion. Cook another 2-3 minutes.

Serve over chow mein noodles.

Serves 6

129

Chicken Cordon Bleu • • • • • •

Chicken breasts, skinless, boneless Sliced ham Swiss cheese Flour Eggs Bread crumbs

Allow one half chicken breast for each person, and purchase enough ham and cheese to fill each piece.

Place between two sheets of plastic wrap/parchment/waxed paper, ‘skin’ side up, and flatten with mallet.

Turn over and place a piece of ham and cheese in centre. Fold together and secure with toothpicks.

Breading: In a bowl, place flour.

In another bowl, place beaten egg.

In third bowl, place (seasoned) breadcrumbs.

Coat chicken first in flour, then in egg, then breadcrumbs.

(May be individually wrapped and frozen at this point.)

Put a small amount of oil in a heavy pan and bake at 375°F for 30 minutes.

130

Steak Diane A simplified classical preparation which would normally be prepared tableside by a Captain in a grand hotel dining room

• • • • • • • • • • • •

2 butterflied tournedos, top loin or rib eye steaks 2 tablespoon clarified butter 3 tablespoons minced shallots 2 tablespoons minced parsley 1 oz. Cognac 1 teaspoon Worcestershire sauce 1/8 teaspoon minced garlic 1/4 cup mushroom caps, sliced 1/8” thick 1 tablespoon lemon juice 1 teaspoon dry mustard powder 1/2 teaspoon thyme leaves 2 oz. heavy cream

Cook steaks in large heavy cast iron pan to medium rare. Remove to heated platter and keep warm.

Add butter, then Worcestershire sauce. Place shallots, garlic and mushrooms in the centre of the pan. Stir and toss mixture. After 2 minutes add lemon juice and season with salt and freshly ground black pepper.

Add thyme, chopped parsley and mustard powder. Stir. Add heavy cream and chives. Stir. Tilt the pan slightly and pour the brandy into the front edge of the pan and light the brandy’s vapours. Swirl slightly, and let flame go out.

Place steaks on plates and top with the sauce.

Serves 2

131

Turkey Hash Crêpes Pass the cranberry sauce, please

• • • • • •

2 cups cooked turkey, diced 1 cup stuffing 1 cup gravy 1 egg, slightly beaten Cream or milk, as needed Prepared crêpes

Combine turkey, stuffing, gravy and egg. Add cream to moisten, if necessary. Place heaping tablespoon or two of mixture across centre of each crêpe, brown side out. Roll and place seam side down in buttered baking pan.

Bake 15-20 minutes at 375°F until hot.

Makes 16 crepes

132

Turkey Dressing Dad was in charge of making his famous stuffing at Christmas

• • • • • • • • • • • • •

1 loaf fresh bread 3 apples, cored and diced 1 cup celery, diced 1/2 large onion, diced 1/2 cup walnuts, coarsely chopped 1/2 cup raisins 1/2 cup stuffed green olives, coarsely chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon marjoram 1/2 teaspoon savory 1/4 cup fresh parsley, chopped orange juice

Break bread into chunks and buzz in a food processor into coarse crumbs.

Prepare remaining ingredients and toss into bowl. Peeling is optional with the apples.

Mix well. Drizzle with a little orange juice to lightly moisten.

Gently mix well again.

Taste and adjust seasonings. Place generously in cavities of bird.

Don’t compact it too much. Extra can be placed in a covered bowl in oven for about 30 minutes. It just won’t be as moist as what is in the bird.

a COOK’S TIP

Salad Olives are usually cheaper because they are already smashed. Factory seconds?

133

Filet Pacific Restaurant-style dining

• • • •

Individual portions of sirloin or other tender beef steak Fresh crabmeat Spinach, fresh, cooked Béarnaise Sauce

Pan fry or barbecue steak to your liking.

Steam crabmeat to heat.

Cook cleaned spinach until just tender. Drain well.

On hot plates, make a bed of spinach. Top with steak, topped with crabmeat. Spoon Béarnaise Sauce over top.

Hollandaise Sauce: • 1/2 cup butter • 2 egg yolks • 1 tablespoon lemon juice • 1/4 teaspoon salt • cayenne • 1/4 cup boiling water Place butter, egg yolks and lemon juice in top of double boiler.

Whisk constantly until sauce thickens. Add boiling water and cook 1 minute more. Season. You have now made a hollandaise sauce base.

Béarnaise Sauce essence: • • • • •

1/2 cup tarragon vinegar 1/4 cup white wine 1 tablespoon shallots, finely chopped 2 teaspoon dried tarragon 1 tablespoon parsley, chopped

Boil ingredients ( except parsley) briskly in a small pot, until reduced to 2 tablespoons. Strain through a fine sieve and discard herbs. Whisk extract into the hot hollandaise, add fresh parsley and season.

134

Crab Stuffed Chicken Breasts •

6 whole chicken breasts, skinned and boned

Stuffing: • 1/2 cup herb seasoned stuffing mix • 5 oz. crab meat • 1/2 cup celery, chopped • 1/2 cup green onion, chopped • 3 tablespoons butter • 3 tablespoons dry white wine • paprika Sauce: • 1/3 cup Swiss cheese, grated • 1/3 cup dry white wine • 3 tablespoons butter • 3 tablespoons flour • 1 pint Creamo Prepare stuffing: Place butter in saucepan over medium heat; melt.

Add onion and celery; cook until tender. Add wine, stuffing mix and crabmeat. Mix well. Set aside.

Pound chicken to flatten by placing between 2 sheets of waxed paper and pound with a rolling pin, until quite thin and uniform.

Sprinkle with salt and pepper. Divide stuffing mixture among breasts, roll up and secure with toothpicks. Sprinkle with paprika.

Cover and bake chicken at 375°F for 45 minutes.

Prepare Sauce: Melt butter in saucepan, add flour, stir until well mixed. Gradually add cream and cook stirring constantly, until smooth. Add wine and cheese and continue cooking until cheese is melted. To serve, remove toothpicks and pour sauce over top.

Serves 12

135

Bacon and Egg Pie Joanne Marr, La Casita de Juanita B&B, Melaque, Mexico

• • • • • • •

1-14 oz. pkg. puff pastry 1/2 lb. (225 g) back bacon or ham 6-8 eggs 3 tablespoons chopped green onions 1/2 cup grated cheddar cheese salt and pepper Egg wash: one beaten egg + 1 tablespoon milk

Roll out 1/2 the pastry and put into a quiche dish.

Put on 1/2 the bacon.

Break eggs into dish, and prick yolks with fork, but do NOT stir or mix.

Sprinkle with onions, salt/pepper and cheese. Add rest of bacon.

Roll out rest of pastry and place on top. Trim off excess. Make cut-out decorations with any leftover bits. Brush with beaten egg.

Bake at 400°F for 25 - 30 minutes.

Serves 6

Dave and Joanne Marr February 2001 http://www.casitadejuanita.com/

136

Crab Quiche • • • • • • • • • • • •

1 pie crust (9 inch), partially baked 5 ounces crab meat 1 1/2 cups Gruyère cheese, shredded 1 tablespoon chives, finely chopped 1 tablespoon celery, finely chopped 1 tablespoon parsley, fresh, minced 4 ounces mushrooms, sliced 1 tablespoon flour 3 eggs 1/2 teaspoon salt 1 1/4 cups table cream Paprika

Mix crab with cheese. Add chives, celery, parsley, mushrooms and flour, tossing lightly. Beat eggs slightly. Beat in 1/2 teaspoon salt; gradually stir in cream and crab mixture.

Pour into pie shell, sprinkle lightly with paprika.

Bake at 325°F for 40-45 minutes or until knife inserted in centre comes out clean.

Cool 5 minutes before serving.

Serves 6

137

Mushroom Quiche Woman's Day, May 31, 1977

• • • • • • • • • • • •

2 tablespoons shallots, minced 3 tablespoons butter 1/2 pound mushrooms, sliced 1/2 teaspoon salt 1 teaspoon lemon juice, freshly squeezed 1 tablespoon flour 2 tablespoons Madeira or Port 3 eggs 1 cup whipping cream 1 9" pastry shell, partially baked 1/4 cup Swiss cheese -- shredded Chives or parsley

Sauté shallots in butter until tender. Add mushrooms and cook 3 minutes or until mushrooms are tender. Stir in salt, lemon juice, 1 tablespoon flour and Madeira; simmer 5 minutes or until mushroom liquid has evaporated, stirring occasionally. Cool.

Beat eggs and cream until mixed but not frothy. Stir in mushroom mixture. Pour into shell and sprinkle with cheese.

Bake at 375°F 25-30 minutes or until set. Garnish.

Serves 6

138

Quiche Lorraine Mum attended a Dionne Lucas cooking demonstration in the 50’s.

She was the Julia Child of her day.

• • • • • • • • • • •

Uncooked pie shell 1 tablespoon soft butter 1 1/2 cups gruyère cheese ( 1 lb.)

6 rashers of chopped fried bacon 4 eggs 2 cups whipping cream pinch nutmeg pinch sugar 3/4 teaspoon salt big pinch cayenne ground pepper

Rub soft butter over pastry. Sprinkle bacon on bottom of uncooked pie shell that has been pricked.

Sprinkle cheese on top of bacon.

Pour egg mixture over all.

Put in a 400°F oven for 10-15 minutes. Reduce heat to 325°F for 25-30 minutes.

Serves 6

139

Saucy Pork Chops Serve this with rice as there is lots of sauce

•

6 loin pork chops, 1/2 inch thick

• • •

2 tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper

•

vegetable oil

• • • • • •

1 10-oz can condensed cream of mushroom soup 3/4 cup water 1/2 cup sour cream 1/2 cup onion, chopped 1/2 - 1 teaspoon fresh ginger root, grated 1/2 teaspoon rosemary, chopped

•

1 79g can French-fried onions

Trim fat from pork chops.

Combine flour, salt and pepper and coat chops in flour mixture.

In a large skillet, heat oil and quickly brown chops. Place browned chops in a 9 x 13” baking dish.

Combine soup, water, sour cream, onion, ginger and rosemary.

Pour over pork chops and bake, covered at 350ºF for 50 minutes.

Uncover, add French-fried onions and bake for an additional 10-15 minutes.

Serves 6

140

Blueberry Pork Tenderloin Lovely with rice and asparagus

• • • • • • • • • •

1 lb. pork tenderloin 2 tablespoons butter, divided 2 medium onions, sliced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons sugar 1/4 cup port or sherry 2 tablespoons balsamic vinegar 1 cup fresh or frozen blueberries 1 cup chopped cherry tomatoes

Broil or pan cook the pork until cooked through, about 20 minutes.

Remove to a platter, cover to keep warm.

In a large skillet over medium-high heat, melt 2 tablespoons butter.

Add onions, salt and pepper and cook until onions are golden, about 10 minutes. Add sugar and cook until onions are caramelized, about 3 minutes longer. Add port or sherry, balsamic vinegar, blueberries and tomatoes and bring to a boil.

Remove from the heat. Thinly slice pork and serve with the sauce.

Serves 4

141

12 South Michigan This is the address of the Chicago Athletic Association.

Dad brought this recipe home and it has been a Boxing Day tradition ever since.

• • • • • • •

8 slices bread Leftover turkey Leftover dressing/stuffing Cream of Mushroom soup 1 tablespoon Milk Cheddar Cheese 1/3 cup chopped Green Onions (optional)

Toast 8 slices of bread.

Place four slices in the bottom of a 9” x 12” baking dish.

Build a turkey sandwich, light/dark meat, dressing, mayo, whatever your preference.

Place remaining 4 slices of toast on top of each sandwich.

Slightly dilute a can of Cream of Mushroom soup with the milk, and spread on top of the sandwiches.

Top with a generous portion of grated cheddar cheese and green onions.

Place in 325ºF oven until heated through, about 20 minutes.

Broil to brown the top to a lovely golden colour.

Serve hot with cranberry sauce.

Serves 4

142

LAMB

BEEF

PORK 143

144

Pasta

145

Harlot’s Sauce An uncooked pasta sauce

• • • • • • • •

2 pounds tomatoes, red, ripe 1/3 cup extra virgin olive oil 2 large garlic cloves, minced 1/4 cup Kalamata olives, pitted and sliced 1 tablespoon capers 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 2 teaspoons oregano or marjoram leaves

Cut out the tough area around the core of each tomato and cut the tomatoes into quarters lengthwise. Using your fingers, push out the excess seeds. Chop the tomatoes coarsely or cut them into fine dice. Place the tomatoes in the bowl in which you will serve the pasta.

Add the olive oil, garlic, olives, capers, pepper flakes, salt, oregano or marjoram, and parsley to the tomatoes and stir to mix well.

Allow the sauce to stand at room temperature while the pasta cooks.

Makes approximately 2 cups. This recipe is sufficient for saucing 1 lb. of pasta.

Sauce can be made up to 4 hours in advance. Cover and leave at room temperature until ready to serve.

Serves 4

146

Salmon Canneloni Coquitlam Now, May 9, 1989

• • • • • • • • • • • • • •

12 tubes canneloni 1 pound salmon 1/2 cup sour cream 2 green onions, chopped 1/2 teaspoon lemon rind, grated 1/4 teaspoon salt 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk 1/2 teaspoon dill weed 1/2 teaspoon salt 2 tablespoons lemon juice, freshly squeezed 1 cup Swiss cheese, grated

Prepare canneloni according to package directions. Combine salmon, sour cream, onions, lemon rind and salt. Spoon into canneloni. Set aside.

In saucepan, melt butter over medium heat. Stir in flour. Add milk, dill weed and salt. Cook and stir until bubbling and smooth. d Remove from heat, stir in lemon juice.

Pour thin layer in bottom of greased 9 x 13" baking dish; place canneloni in single layer and cover with remaining sauce.

Sprinkle with cheese.

Cover dish and bake at 350°F for 35-40 minutes. Remove cover and sprinkle with pine nuts, if desired. Place under broiler for about 2 minutes or until browned.

Serves 6

147

Alfredo Sauce • • • • • • • •

1/3 cup butter 1 1/2 cups whipping cream 3 1/2 cups cooked pasta 1 cup Parmesan cheese, freshly grated 1/4 cup milk 1 teaspoon salt 1/2 teaspoon fresh ground pepper dash freshly grated nutmeg

In a large frying pan, melt butter over high heat until it turns light brown. Add 1/2 cup of cream and boil, stirring constantly, until mixture becomes shiny and large bubbles form.

Set aside, if making ahead.

Cook pasta according to package directions.

Over medium heat, add pasta to sauce, mixing with two forks to coat well. Add Parmesan cheese and remaining cream and milk, a little of each at a time, until all are combined. Season with salt, pepper and nutmeg, adding more of each if desired.

Serves 4

148

Lasagna Trudy Douglas, Sur la Table

• • • • • • • • • • • • • •

9 lasagna noodles 1 pound lean ground beef 1 large onion, chopped 1 clove garlic, finely chopped 1 green bell pepper, finely chopped 1 large tin Italian-style tomato sauce 1 tin tomato paste 1 teaspoon oregano 1 teaspoon sugar bay leaf 1 pound mozzarella cheese, grated 1 pound ricotta cheese Parmesan cheese, grated (1/2 cup red wine)

Cook noodles in boiling salted water until almost cooked. Drain and rinse in cold water.

Cook onion in small amount of oil until soft. Set aside. Brown meat, add onion, garlic, green pepper, paste, sauce, (wine), herbs and sugar. Simmer 2 hours. Add salt and pepper to taste.

Spread thin layer of sauce in casserole. Layer 3 noodles, Top with 1/3 sauce, 1/3 mozzarella, 1/3 ricotta, 1/3 Parmesan. Repeat.

Finish with sauce and cheeses.

Cook at 375 °F covered for 30-40 minutes, and uncovered for 20-25 minutes.

Serves 6

149

Spaghetti Meat Sauce Bon Appetit, September 1978, p 39

• • • • • • • • • • • • • • • • • • •

2 tablespoons olive oil 1 cup onion, diced 2 cloves garlic, minced 1 1/2 cups carrots, grated 1 pound lean ground beef 1 28 oz can Italian plum tomatoes 1 8 oz jar Marinara sauce 1 tin tomato paste 1 1/4 pounds mushrooms, thinly sliced 1/2 cup green bell pepper, diced 1 tablespoon parsley, fresh, minced 1 teaspoon salt 1 teaspoon oregano 1 teaspoon basil 1 bay leaf 1/2 teaspoon white pepper, freshly ground 1/2 teaspoon allspice 1/8 teaspoon crush red pepper flakes 1/2 cup dry red wine

Heat oil in 5 quart pot over medium-high heat. Add onion and garlic and sauté, stirring constantly, until lightly browned. Reduce heat to medium, add carrots and cook, stirring, until softened. Add meat and cook, stirring until crumbly and all liquid has evaporated.

Reduce heat to low. Add all remaining ingredients except wine, and simmer uncovered 1 1/2 hours, stirring occasionally. Blend in wine and simmer 1/2 hour more.

Sauce may be refrigerated up to 5 days or frozen up to 4 months.

Serves 8

150

Spanish Noodles I served this recipe a lot when the children were little.

Ground beef was inexpensive.

• • • • • • • • •

2 rashers bacon, cooked & crumbled 1/2 cup onion, chopped 1 pound lean ground beef 1 28 oz can tomatoes 1/2 cup green bell pepper 1/4 cup chili sauce 1 teaspoon salt pepper 4 oz uncooked medium noodles

Combine above ingredients and cook over low heat for 30 minutes.

Stir in bacon just before serving.

Serves 4

151

Party Pasta An inexpensive yet delicious way to serve a crowd.

Make in the morning and refrigerate until ready to cook

• • • •

3 tablespoons vegetable oil 2 1/2 lb. lean ground beef 2 large onions, chopped 3 cloves garlic, minced

• • • • •

2 28-oz cans meatless spaghetti sauce 1 large green pepper, finely chopped 2 - 4 tablespoons brown sugar 1 teaspoon oregano 1 teaspoon basil

•

1 12-oz pkg broad egg noodles

• •

2 cups sour cream 3 cups Parmesan cheese, grated

•

2-3 cups mozzarella cheese, grated

In a large pot, heat oil and add ground beef, onions and garlic.

Cook until meat is no longer pink. Drain well.

Add spaghetti sauce, green pepper, sugar, oregano and basil to meat mixture and bring to a boil. Reduce heat, cover and simmer for at least 15 minutes.

Cook noodles according to package directions and add to spaghetti sauce mixture.

Cover bottom of two 9 x 13” baking dishes with 1/2” of sauce mixture. Spread 1 cup sour cream over each and then sprinkle each dish with 1 cup Parmesan cheese.

Divide and spread remaining sauce between the two dishes.

Sprinkle each casserole with remaining Parmesan cheese.

Top dishes with mozzarella cheese.

Bake, uncovered, at 350ºF for 25 minutes.

Serves 14-18 152

Linguini with Clam Sauce Keep 2 cans of clams and a box of linguini on your emergency shelf you usually have the remaining ingredients on hand

• • • • • • • • •

1/4 cup olive oil 2 tablespoons butter 3 large cloves garlic, minced 1/4 cup fresh parsley, chopped 1/4 teaspoon crushed dried red chili peppers 2 5-oz cans baby clams, drained 1/4 cup dry white wine 1/4 cup freshly grated Parmesan cheese hot cooked linguini

•

2 chopped green onions

Put the oil, butter, garlic, 2 tablespoons parsley and the chili pepper in a skillet. Cook for 2 minutes. Add the clams and wine and cook for 5 minutes, uncovered. Add the Parmesan cheese and the remaining parsley. Remove from the heat and toss with hot cooked linguini. Garnish with chopped green onions.

Serve with a tossed green salad or a Caesar salad, crusty buns or a French loaf. Fresh fruit plate for dessert. Simplicity.

a COOK’S TIP

One pound (450g) of linguini is sufficient for 6 people.

I would suggest cooking about 2/3 this amount for the amount of sauce above.

153

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’

• • • • • • • • • • • • •

1 lb. fresh ripe tomatoes, seeded and coarsely diced 1 large clove garlic, finely chopped 1/4 tsp. crushed red pepper flakes - or to taste 3 tbsp. fruity olive oil 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/2 tsp. 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

154

Sauces

155

Blueberry Sauce Charles Robson

• • • • •

1 cup sugar 2 tablespoons cornstarch 1/4 cup water 1 tablespoon lemon juice 3 cups blueberries

Combine sugar and cornstarch, and stir in remaining ingredients.

Bring to the boil and reduce heat. Simmer 2 minutes until thick and clear. Cool and serve over Blueberry Shortcake or pancakes.

Hollandaise Sauce Mary Meade's Magic Recipes for the Electric Blender

• • • • • • • •

2 eggs 1/2 teaspoon salt 2 tablespoons lemon juice 1/2 cup butter, softened dash white pepper 1 slice onion (optional) 1 sliver garlic (optional) 1/2 cup hot water

Blend first 5-7 ingredients until smooth, and with motor running, add 1/2 cup hot water gradually.

Blend smooth again and then cook over hot water, stirring constantly, to custard consistency.

156

Mustard Sauce A good companion for Salmon Loaf, ham, beef or spinach dishes

• • • • • • • •

2 tablespoons dry mustard 1 teaspoon flour 1/4 teaspoon salt 1/4 cup evaporated milk, or Creamo 3/4 cup milk or cream 1/4 cup sugar 1 egg yolk 1/2 cup vinegar, heated

Blend mustard, flour, salt with 1/4 cup Creamo.

Place 3/4 cup milk and sugar into a heavy saucepan and heat. Stir in mustard mixture. Add beaten egg yolk and cook, stirring, until thick. Stir in heated vinegar.

Good accompaniment for Salmon Loaf, page 116.

Chocolate Syrup Sandra McCallum

• • • •

1 cup cocoa 1 1/2 cups sugar 1/2 teaspoon salt 1 1/2 cups water

Bring ingredients to a boil. Simmer for 5 minutes, stirring.

Refrigerate.

157

Salmon Barbecue Sauce Western Living BBQ Sauce contest winner August 1982

• • • • • • •

2/3 cup Miracle Whip 1/3 cup butter, melted 1 tablespoon honey, melted salt and pepper 2 teaspoons fresh dill weed, chopped fine lemon juice, freshly squeezed 1 tablespoon white vinegar

Mix ingredients until smooth.

Preheat barbecue and place fish, skin side down, on grill.

Brush sauce over the entire exposed flesh, and cook with the lid down, over a medium heat. Cook until the thicker sections JUST flake.

[Do NOT flip the salmon over!]

Serve with additional warmed sauce alongside at the table.

158

Alabama Barbecue Sauce Bon Appetit, June 1980, p46

• • • • • • • • • • •

2 tablespoons oil 1 onion, minced 1 clove garlic, minced 1/2 cup ketchup 1/2 cup cider vinegar 1/3 cup honey 1/4 cup Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon salt 1 lemon, freshly squeezed 1 teaspoon ginger

Heat oil in saucepan over low heat. Add onion and garlic and sauté until soft. Add all remaining ingredients and simmer 15 minutes. Remove from heat and set aside.

Refrigerated sauce will keep up to 2 weeks.

159

Marinades CHICKEN MARINADE • 1/4 cup cider vinegar • 3 tablespoons prepared coarse-ground mustard • 3 cloves garlic, peeled and minced • 1 lime, juiced • 1/2 lemon, juiced • 1/2 cup brown sugar • 1 1/2 teaspoons salt • 6 tablespoons olive oil • ground black pepper to taste BEER MARINADE for lamb, pork, beef and veal • 3 tablespoons sugar • 1 teaspoon paprika • beer - just enough to make a paste of the sugar & paprika • 1/2 cup peanut oil • 1 cup beer • 1 finely minced onion • a pinch of salt SEAFOOD MARINADE • 1/2 cup olive oil • 1/2 cup lemon juice • 1 clove minced garlic • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon parsley • 1/2 teaspoon oregano FRENCH MARINADE for beef, lamb, seafood or veal • 1/2 cup olive oil • 1/2 cup red wine or red wine vinegar • 1/4 teaspoon salt • 1/8 teaspoon freshly ground black pepper • 1 tablespoons finely chopped fresh chives • 1 clove garlic, crushed

160

Hard Sauce Ursula Robson

• • •

1/3 cup butter 2/3 cup brown sugar 1 teaspoon brandy

Cream butter and sugar. Add brandy slowly. Force through a pastry bag to make rosettes. Refrigerate until serving time.

a Rum/Brandy Sauce Ursula Robson

• • • •

1/2 cup brown sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 2 tablespoons rum or brandy

Combine sugar and cornstarch and stir in 1 cup of boiling water.

Place over heat and boil for 5 minutes. Stir constantly. Remove from heat and add lemon juice and rum/brandy.

161

Seafood Cocktail Sauce • • • • • • •

1 cup Heinz Chili Sauce 1/2 cup Heinz Ketchup 3 tablespoons horseradish 3 tablespoons Frank's Hot Sauce 3 tablespoons brown sugar 2 tablespoons Worcestershire Sauce Salt and pepper, to taste

Blend all ingredients in a mixing bowl.

Refrigerate overnight and serve well chilled.

Aioli Basil Dipping Sauce Serve with Calamari

• • • • •

1/2 cup mayonnaise juice of 1 lemon 3 crushed garlic cloves 2 tablespoons chopped fresh basil Tabasco, salt and pepper to taste

Combine ingredients and let sit in refrigerator for several hours to allow flavours to blend.

162

Cookies

163

Rice Krispie Squares Everyone’s favourite!

• • • •

1/4 cup butter 4 cups miniature marshmallows (40 regular size) 1/4 teaspoon vanilla extract 5 cups Rice Krispies cereal

Melt butter in a large saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat and stir in vanilla.

Add Rice Krispies and stir until well coated with marshmallow mixture.

Press warm marshmallow mixture lightly into buttered 9 x 13” pan.

Cut into squares when cool.

Makes 24

2” squares

164

Black and White Chunk Cookies from Vancouver Sun, August 13, 1986

• • • • • • • • • • •

1/2 cup butter 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/3 cup cocoa powder, sifted 1 large egg 1/2 teaspoon baking soda 1 cup all-purpose flour 1 cup coarse-chopped white chocolate 1 cup coarse-chopped semi-sweet chocolate

In a large bowl, combine butter, both sugars, vanilla and salt.

Cream until fluffy. Beat in the cocoa, egg and baking soda. Stir in flour and chopped chocolates.

Using 2 tablespoons of dough for each cookie, shape dough into balls.

Place on greased baking sheet, well apart and bake at 325°F for 14-16 minutes.

Do not overbake or cookies will dry out.

165

Cherry Chews Base • 1 cup sifted all-purpose flour • 1 cup quick oats • 1 cup brown sugar • 1 teaspoon baking soda • 1/4 teaspoon salt • 1/2 cup butter Topping • 2 eggs • 1 cup brown sugar • 1/2 teaspoon almond extract • 2 tablespoons flour • 1 teaspoon baking powder • 1/2 teaspoon salt • 1 cup coconut • 1 cup maraschino cherries, halved and drained • 1/2 cup pecan halves Icing • 2 tablespoons soft butter • 2 cups sifted icing sugar • cherry juice • 1/4 teaspoon almond extract To make base: Mix flour, oats, sugar, baking soda and salt. Add butter and mix with fork and then fingers until crumbly. Press into greased 9 x 13” pan and bake at 350°F for 10 minutes.

For topping: Beat eggs, stir in sugar and almond extract. Mix dry ingredients, stir into egg mixture. Add coconut and cherries, blend well.

Pour over base, spread evenly. Sprinkle with pecans. Return to oven; bake 25 minutes until lightly browned. Cool. Ice. 166

Chewy Cereal Squares Sandra McCallum

• • • • • • • •

5 cups Cornflakes 3 cups Rice Krispies 1 cup salted peanuts 1 cup coconut 1/2 cup butter 1 cup sugar 1 cup light corn syrup 1/2 cup Creamo

Butter 10 x 15” jelly roll pan. In large bowl, combine cereals, nuts and coconut.

In medium saucepan, melt butter; stir in sugar, corn syrup and Creamo. Cook over medium heat, stirring occasionally, until candy thermometer reaches 234°F (soft ball). Pour over cereal mixture. Toss until well coated.

Spread into prepared pan. Cool completely.

Cut into 36 pieces.

167

Peanut Butter Cookies • • • • • • • •

1 1/4 cups flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup sugar 2/3 cup brown sugar 2/3 cup peanut butter 1 egg

Preheat oven to 350°F Grease baking sheet lightly (or use Silicon sheet/Silpat) Sift dry ingredients together. Cream butter, sugars and peanut butter. Blend in egg. Stir in dry ingredients.

Shape dough into small balls and place about 3" apart on prepared baking sheet. Press with a floured fork to flatted.

Bake for 12-15 minutes Makes 4-5 dozen

168

English Gingersnaps Stew’s all time favourite

• • • • • • • • • • • • • •

2 cups plus 2 tablespoons flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 2 teaspoons ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon ground pepper grated rind of 1 lemon and 1 orange 1 1/2 sticks butter (6 oz) 1 cup brown sugar 1 egg 1/4 cup molasses granulated sugar to roll cookies in

Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice, orange and lemon rinds and black pepper and set aside. In large bowl of an electric mixer cream the butter. Add the brown sugar and beat well. Add the egg and the molasses and beat for a few minutes until the mixture is light in colour. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated.

Refrigerate the dough (in mixing bowl) briefly until it can be handled, about 10-15 minutes.

Use very slightly rounded teaspoonful of dough for each cookie, roll into balls, roll in sugar and place the cookies about 1 1/2 inches apart.

Bake for 10-12 minutes at 375°F

169

Chocolate Chip Cookies Stew’s Vancouver Aunt - Lucile McRae

• • • • • • • • • • •

1 cup butter 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 teaspoon vanilla extract 1 3/4 cups flour 1/2 cup rolled oats 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 cup chocolate chips

Beat shortening, sugars, eggs and vanilla until light and fluffy.

Add dry ingredients and blend well.

Stir in chocolate chips.

Bake at 375°F for 8-10 minutes.

170

Chocolate Crackles A soft cookie with a crackled top

• • • • • • • • •

2 eggs 1 cup sugar 1 teaspoon vanilla 3 squares unsweetened chocolate, melted 1 cup pecans, finely chopped 1/4 cup dry breadcrumbs 2 tablespoons flour 1/8 teaspoon salt 1/4 cup icing sugar

Beat eggs with sugar and vanilla until well blended. Stir in chocolate, pecans, bread crumbs, flour and salt; mix well.

Chill until firm enough to handle.

Form into balls, about 1 1/2” in diameter. Roll in icing sugar.

Place on greased baking sheets Bake at 325°F for 12-15 minutes.

Cool and store in a tightly covered container.

Makes 36 cookies

171

Chocolate River Bars Jennifer’s favourite

• • • • • • • • •

1/2 cup butter 1/2 cup brown sugar 1/4 cup granulated sugar 1 egg 1/2 teaspoon vanilla (or almond) extract 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips

Grease a 9 x 13” pan.

In large mixer bowl, beat butter until soft. Add sugars and beat until fluffy. Add egg and extract. Beat well.

In medium mixer bowl, stir together flour, baking soda and salt.

Add flour mixture to butter mixture. Beat well.

Spread batter in greased pan. Sprinkle chips on top. Bake 2 minutes at 350°F. Remove from oven and swirl chocolate into batter.

Return to oven and bake another 12-15 minutes.

Cool.

Makes 32 bars

172

Coconut Macaroons A low-fat no-cholesterol treat baked by Ursula Robson long before we were concerned about such things

• • • •

2 egg whites 3/4 cup sugar 1/2 teaspoon almond (or vanilla or pistachio) extract 1 1/3 cups shredded coconut

Beat egg whites, adding sugar 1/4 cup at a time, until stiff.

Fold in flavouring and coconut.

Drop by spoonfuls on parchment lined cookie sheet.

Place in 300°F oven, leaving door slightly ajar. Turn oven off.

Leave overnight until cookies are dry and crunchy.

c Mum always made these with a long shred coconut

173

Dad’s Cookies Better than their store-bought namesake!

• • • • • • • • • • • •

1 1/4 cups quick rolled oats 1/2 cup butter 1/2 cup granulated sugar 1 large egg 1/4 cup corn syrup 1 cup flour 1/2 teaspoon ginger 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup coconut, medium unsweetened

Finely grind enough rolled oats in food processor to make 2 cups.

Cream shortening and sugar. Add egg and beat well. Beat in corn syrup. Sift flour, ginger, cinnamon, allspice, baking soda and salt.

Stir into creamed mixture. Add coconut and rolled oats.

Roll dough into walnut-sized balls and place on ungreased cookie sheets.

Bake at 325°F for 15-20 minutes. Cool a few minutes before removing from sheets.

Makes 40 cookies

174

Filbert Wafers I didn’t appreciate this candy-like cookie as a youngster

• • • • • •

3 tablespoons butter 1 cup light brown sugar, firmly packed 1 tablespoon vanilla extract 1 egg 2 tablespoons flour 1 cup filberts/hazelnuts, roughly chopped

Melt butter in a large saucepan. Remove from the heat and stir in the sugar. Add the vanilla and the egg and stir until smooth. Then stir in the flour and finally the nuts.

Place well-rounded teaspoonfuls of the dough 3” apart (no closer, these spread) on a silpat/parchment lined sheet. With the back of a spoon, move the nuts around gently so they are spread out all over the cookie and not piled on top of each other.

Bake at 350°F for 8-10 minutes, reversing cookie sheets as necessary to insure even browning.

Let the cookies stand until they are completely cool.

Store in airtight containers, or freeze.

Makes 28

x

For a Praline Wafer, use pecans instead of filberts.

175

Hazelnut and Almond Fingers A grown-up treat

• • • • • • • • • •

1 3/4 cups flour 1 teaspoon baking powder 1 egg 3 tablespoons milk 1/2 cup sugar 1 cup hazelnuts, ground 1/2 cup butter, ‘grated’ 1 egg yolk 1/4 cup almonds, ground 1/4 cup almonds, flaked

Sift flour and baking powder into a bowl and make a well in centre. Put egg, milk and half the sugar into the well and mix together. Add the rest of the sugar, hazelnuts and the ‘grated’ butter, and mix quickly to a dough.

Chill 20 minutes.

Form the dough into small fingers. Brush with beaten egg yolk and roll in a combination of ground and flaked almonds.

Put on a greased baking sheet and bake at 400°F for 12-15 minutes or until firm and lightly browned.

Makes 30

176

Lemon Bars Crust • 1 cup flour • 1/2 cup butter • 1/4 cup sugar • pinch of salt Custard • 1 cup sugar • 2 tablespoons flour • 1/4 teaspoon baking powder • Juice of one lemon (3 tbsp.)

• Rind of one lemon, finely grated • 2 beaten eggs

Crust Blend well and press into unbuttered 9” x 9” pan.

Bake at 350°F for 20 minutes.

Custard Mix well and pour over bottom layer.

Bake at 350°F for 25 minutes.

When cool, sprinkle with icing sugar and cut into squares.

177

Matrimonial Cake Bev Grant

• • • •

1 1/4 cups flour 3/4 cup butter 1 1/4 cups rolled oats 1 cup brown sugar

Filling • 1 teaspoon baking soda • 1 cup brown sugar • 2 cups chopped dates • 1 cup water • Juice of 1/2 lemon Mix dry ingredients and cut in butter.

Cook filling until thick.

Spread half of crumb mixture into a greased 8 x 8” pan. Cover with filling and top with rest of crumb mixture.

Bake at 300°F for 1 hour.

Bev Grant

178

Monster Cookies “School children and farm hands make this look like a small recipe!” - Lee Franklin

• • • • • • • • • •

12 eggs 2 lb. brown sugar 4 cups white sugar 1 tablespoon vanilla 8 teaspoons baking soda 1 lb. butter, at room temperature 3 lb. peanut butter 18 cups quick rolled oats 1 lb. chocolate chips 1 lb. Smarties

Using large roasting pan for mixing, mix in usual manner, as you do for other cookies.

Drop by tablespoonsful onto a greased cookie sheet and bake at 350°F for 12 minutes.

17 dozen cookies

179

Nanaimo Bars Bev Grant taught me to make these shortly after I arrived on the West Coast in 1969

• • • • • • • •

1/2 cup butter 5 tablespoons cocoa 1 cup coconut 1/2 cup chopped walnuts 5 tablespoons white sugar 2 cups crushed graham wafers 1 egg 1/2 teaspoon vanilla

• • • •

4 tablespoons butter 2 tablespoons milk 2 tablespoons Bird’s Custard Powder 2 cups icing sugar

• •

4 squares semi-sweet chocolate 1 tablespoon butter

In double boiler, place butter, cocoa, sugar, vanilla, egg. Stir butter until melted and custard-like consistency. Add coconut, walnuts and graham wafers. Press into an ungreased 9” square pan Mix milk and custard powder together and add to softened butter.

Mix in icing sugar. Spread over base. Chill.

Melt chocolate and butter together and spread over custard.

Refrigerate.

Cut with hot knife into squares.

180

Oatmeal Cookies Mabel Robson (Grannan)

• • • • • • •

3 cups rolled oats 2 cups flour 1 cup butter 1 cup brown sugar 1 teaspoon salt 1 teaspoon baking soda 1/2 cup hot water

Mix oats, flour salt and sugar together.

Cut butter into mixture.

Combine baking soda with hot water and mix into above. Chill.

Roll about 1/4” thick and cut using a 2” round cookie cutter.

Bake at 350°F for 12-15 minutes.

s

COOK’S TIP These are the basis for Date-filled Cookies, and are equally delicious served with an aged Cheddar

181

Date-filled Cookies • • • •

1 cup chopped dates (1/2 lb/225 g) 1/2 cup white sugar 1/2 cup water 1/4 teaspoon vanilla

Boil sugar, water and dates until soft. Cook and add the vanilla.

Spread the cooled filling between two oatmeal cookies

k Ogopogo Slice Barbara Wellwood’s mum - Mrs. Bolstad

• • • •

1 pkg. butterscotch chips 1/2 cup peanut butter 2 cups coloured mini marshmallows 1/4 cup margarine

Melt chips, butter and peanut butter in top of double boiler.

Cool!!

Stir in marshmallows and spread in a greased pan.

Refrigerate. Cut into squares.

182

Oh Henry Bars Barbara Wellwood and Lee Franklin both shared this recipe.

Vancouver Sun called it Peanut Toffee Bars

• • • • • •

1 cup brown sugar 2/3 cup butter 4 cups rolled oats 1/2 cup corn syrup 3 teaspoon vanilla dash salt

• •

2/3 cup peanut butter 6 oz. chocolate chips

•

1 cup chopped peanuts

Mix together first set of ingredients and press into a 9 x 13” pan.

Bake at 375°F for 12-15 minutes. Cool.

Melt peanut butter and chocolate chips together and spread over cooled base.

Sprinkle top of square with peanuts, and if you wish to add a few extra calories, drizzle the top with some melted semi-sweet chocolate.

Makes 24 bars

a COOK’S TIP

Feeling guilty? Make a half recipe! Bake in an 8 x 8” pan at 350°F for 15 minutes. Ta da!!

183

Old-fashioned Raisin Cookies • • • • • • • • • •

3/4 cup butter 3/4 cup granulated sugar 3/4 cup brown sugar, packed 2 eggs 1 1/2 teaspoon vanilla 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups raisins 3 cups Rice Krispies

Cream butter and sugars until light and fluffy. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Add raisins and cereal; mix well.

Drop about 2 tablespoonsful of dough onto a greased baking sheet for each cookie. Flatten with moistened fingers.

Bake at 350°F for 10-12 minutes or until bottoms are lightly browned.

Cool slightly on baking sheet before removing to cooling rack.

184

Polish Chrusciki This recipe came from Mum’s cleaning lady, Christine.

Enough for an army, so it can be halved if you like

• • • • • •

2 tablespoons butter 12 egg yolks 2 tablespoons sugar 2 tablespoons rum 2 tablespoons white vinegar 2 cups flour

Melt the butter and combine with next 4 ingredients in a large, heavy mixer. Beat on medium-high until lemon-coloured.

Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8-10 minutes, adding flour if necessary, until the dough blisters, becomes elastic and can be handled easily. Cut the dough in half, and wrap one half with plastic wrap; reserve at room temperature.

Roll very, VERY thin, and cut into strips about 4” long and 1 1/4” wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit. Place on a parchment-lined baking sheet and cover with a towel to keep moist. Repeat with other half of dough.

Heat about 2” of canola or safflower oil in frying pan to 375°F and fry the dough strips, a few at a time, for about 1 minute, until lightly browned, turning once with a long fork or tongs.

Drain on brown paper bags; transfer to a cooling rack and sprinkle with confectioners’ sugar. Store, tightly covered, in waxed paperlined tins.

For a completely different flavour, replace 1 tablespoon rum with 1 teaspoon each orange, lemon and vanilla extract, and add 1 teaspoon each grated lemon and orange zest

185

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

186

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

c COOK’S TIP

from Karen Fountain - Fountain’s Youth - Commander 30

For a savory treat, add 1 tablespoon freshly chopped rosemary to the dough.

Serve with a cup of Chai tea or a dish of Gelato.

187

White Chocolate Apricot Biscotti Baker's Recipe Booklet

• • • • • • • • • • •

1/2 cup butter 1 1/2 cups granulated sugar 2 eggs 3 oz white chocolate (Belgian, of course!) melted, cooled 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1/4 cup orange juice 1 teaspoon almond extract 3/4 cup toasted almonds, chopped 3/4 cup dried apricot halves, chopped

•

3 ounces white chocolate, chopped and melted

Heat oven to 350°F. Grease and flour two cookie sheets (or line with parchment). Beat butter with sugar and eggs. Beat in melted chocolate. Add remaining ingredients (except final 3 oz. chocolate), beating until well blended. (Dough will be sticky.)

Spoon half of the dough onto each cookie sheet, shaping each into a long log, about 2" wide. Bake for 30 minutes or until golden.

Cool 10 minutes. Cut logs into 3/4" slices. Return cookies, now placed on their sides, to cookie sheets; bake 20 minutes longer turning cookies over once during baking. Cool completely.

Dip one end in remaining melted chocolate.

Store in airtight container. Can be prepared two weeks ahead, and will keep for 3 months in freezer.

Makes 40

188

Vanilla Slices An Australian favourite Rachael Jane Wilson Qualley

• • • • • • • • • • • •

1 lb. frozen puff pastry (2 sheets) 1 cup sugar 1/4 cup cornstarch 4 cups milk 2 egg yolks, beaten 2 teaspoons vanilla extract 1/2 cup custard powder 2 ounces margarine 2 cups icing sugar 2 teaspoons butter 2 teaspoons instant coffee powder or vanilla extract 3 tablespoons milk

Roll each half of pastry to a 13-inch square, then with sharp knife trim to 12-inch square. Place one square of pastry on large ungreased oven tray; bake at 400ºF for 5 to 10 minutes or until well browned.

Trim pastry with sharp knife to 9-inch square. Bake and trim remaining pastry in the same way. Flatten "puffy" side of both pieces of pastry with hand.

Line a 9-inch square baking pan with aluminum foil, bringing the foil up and over sides; this makes it easy to remove slice when set.

Place one piece of pastry into base of tin, flattened side uppermost.

Combine sugar, cornstarch and custard powder in saucepan; mix well to combine. Blend with a little of the milk until smooth, stir in remaining milk; add butter. Cook over medium heat until steaming.

Pour 1/4 cup of milk mixture over beaten egg yolks, whisking constantly. (This is called ‘tempering’.) Pour back into milk mixture, whisking so it blends well. Stir constantly and cook over medium heat until thick; reduce heat, simmer 3 minutes. Cool completely! Spread over pastry in tin.

Place remaining pastry on top of custard so the flattened side touches the hot custard. Press pastry firmly with hand.

Spread evenly with icing, refrigerate several hours or overnight until filling has set.

189

Snickerdoodles • • • • • • • • •

1 1/2 cups sugar 1/2 cup butter 1/2 cup shortening 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 2 tablespoons sugar 2 tablespoons cinnamon

Cream sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Sift flour, cream of tartar, baking soda together, and add to wet ingredients. Beat until well blended.

Roll 1 tablespoon batter into a ball, and toss in cinnamon/sugar combination.

Bake at 400°F for 8-10 minutes.

Makes 3 dozen

190

Desserts

191

Rice Pudding • • • • • • • • • •

1 cup boiling water 1/2 cup short grain rice, uncooked 5 cups milk 1/3 cup sugar 1 teaspoon cornstarch 1/2 cup sultana raisins pinch of salt pinch of nutmeg 2 egg yolks 1 teaspoon vanilla

Combine rice and boiling water in a heavy saucepan. Cover and cook 15 minutes or until all water is absorbed.

Stir 4 1/2 cups milk into the rice and slowly bring to a boil.

Meanwhile combine the sugar, cornstarch and remaining 1/2 cup milk. Stir until smooth. Stir into the rice and milk. Add raisins, salt and nutmeg.

When it has reached a boil, reduce heat to low, cover and cook until rice has thickened into a creamy pudding. Stir occasionally.

Patience may be required here. Depending on the pot you use, or the heat of your stove, it can take anywhere from 1 1/2 - 3 hours to thicken properly. Don’t be concerned -- there isn’t too much milk in the recipe, and it will work eventually.

When it has thickened, add some pudding to the egg yolk and then stir it back into the pudding (tempering). Cook over very low heat 1 minute more. Stir in vanilla.

Spoon into dessert dishes or one large bowl and sprinkle the top generously with cinnamon. Serve with cream, if desired.

192

Mud Pie Jennifer’s most requested birthday ‘cake’

Crust • 18 Oreo cookies • 1/3 cup melted butter Crush the cookies to make fine crumbs. Stir in the melted butter.

Press this mixture into the bottom and around the sides of a 9” deep dish pie plate, and chill.

Filling • 1 quart coffee ice cream, slightly softened • 2 squares unsweetened chocolate • 1 tablespoon butter • 1/2 cup sugar • 6 oz. can evaporated milk Spread the slightly softened ice cream over the crust and put in the freezer while you make the second stage of the filling.

In the top of a double boiler combine the chocolate, butter and sugar and cook slowly until melted. Slowly add the evaporated milk and cook until thickened. Chill this mixture, then spread it over the ice cream.

(If you are pressed for time, use commercial fudge sauce.)

Topping • 1 tablespoon icing sugar • 2 teaspoon Kahlua liqueur or 1 tsp vanilla • 1 cup heavy cream, whipped Add the sugar and liqueur to the whipped cream and spread this topping over the pie. Freeze until serving time.

193

Amaretto Cheesecake A favourite of Sandra’s

• • •

1 cup almonds 1 cup vanilla wafers 1/3 cup unsalted butter, melted

Filling • 1 1/2 tablespoon unflavoured gelatin (1 1/2 envelopes) • 1/4 cup water • 3 eggs, separated • 1 1/4 cups sugar • 1 cup warm milk • 1 lb. chilled cream cheese • 1/4 teaspoon almond extract • 1/3 cup Amaretto liqueur • 2 cups heavy cream Garnish • Whipped cream (reserved from filling above) • 3 tablespoon Amaretto liqueur • 2 tablespoon sifted icing sugar • 1/4 cup sliced almonds, toasted

Fit food processor with steel knife. Add almonds and process on/ off until coarsely chopped. Add vanilla wafers and process until fine. Blend in butter until crumbs are moistened. Press mixture into bottom and partly up the sides of a 10” springform pan.

Refrigerate.

Place 1/4 cup water in a medium-sized heavy saucepan. Sprinkle with gelatin and let stand for 5 minutes.

194

Rinse and dry work bowl and steel knife. Add egg yolks and 1 cup sugar. Process immediately until light in colour. Add milk through feed tube and blend. Dissolve gelatin over low heat and stir in milk mixture. Cook over low heat until mixture begins to thicken.

Cool for about 5 minutes. Cut cream cheese into cubes and add to work bowl. Add almond extract and liqueur and blend. Slowly add custard, blend and scrape down sides of bowl.

Pour mixture into mixing bowl set into larger bowl filled with ice cubes. Stir occasionally to prevent setting around the outside edges. Cool until mixture is thick and syrupy. Beat egg whites, adding 1/4 cup sugar, until stiff. Whip cream until light and fluffy.

To lighten the gelatin mixture, stir 1/3 of the beaten egg whites into it first, then fold in remaining egg whites and 2/3 of the whipped cream. Turn mixture into prepared crust and refrigerate.

To the remaining cream add icing sugar and liqueur. Whip until stiff. Pipe or spoon cream attractively over the cake. Sprinkle the top with sliced toasted almonds and refrigerate the cake for 2-3 hours before serving.

Cake can be prepared a day ahead or frozen.

My sister, Sandra

195

Baked Custard The original comfort food from Lelia Beaufoy (Grandy)

• • • • • •

1 1/2 cups milk 1/4 cup sugar 1 teaspoon vanilla 2 eggs pinch salt grating of fresh nutmeg

Mix all ingredients together well, and pour equally into 4 pyrex custard cups.

Sprinkle nutmeg on top.

Lelia Beaufoy

Place cups in a pan half-full of hot water. Place in oven preheated to 325°F and bake for 40 minutes or until set (knife comes out clean).

Butterscotch Pudding • • • • • • •

3 tablespoon white sugar 1 tablespoon butter 1 1/2 cups milk 1/3 cup brown sugar 2 tablespoon flour 1/3 teaspoon salt 2 egg yolks or 1 whole egg

Heat sugar slowly until melted and golden brown, then add butter.

Scald milk. Mix brown sugar, flour, salt and egg together. Add scalded milk to caramelized sugar VERY slowly, stirring constantly.

Thicken with tempered egg mixture. Chill and serve with whipped cream.

196

Blue Ribbon Cheesecake My favourite

• • • • • • • •

1 1/4 cups graham cracker crumbs 1/4 cup melted butter 3 tablespoons sugar 3 - 8 oz. pkg. cream cheese, room temperature 3/4 cup sugar 3 eggs 1/2 teaspoon orange extract Grated rind of one orange

Combine graham cracker crumbs, butter and sugar. Press evenly into bottom and about 3/4” up sides of a 9” springform pan.

Preheat oven to 350°F. Beat together cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Blend in orange extract. Turn into springform pan and bake 40-45 minutes. Cool.

Refrigerate at least 12 hours before serving. Remove sides of pan.

Garnish with grated orange peel. Serve chilled.

Serves 12

197

Blueberry Crêpes Gourmet Magazine - August 11, 1981

• • • • • • •

Crepes, see Basic Crepe Batter 3/4 cup whipping cream 6 oz. cream cheese, softened 2 tablespoon lemon juice 1 1/2 tablespoon superfine granulated sugar 1 tablespoon grated lemon rind 1 1/2 cups blueberries

In a bowl, beat whipping cream until it holds soft peaks.

In another bowl, combine cream cheese, lemon juice, sugar and lemon rind. Fold in the cream.

Divide the filling among crepes, spreading it evenly over each.

Divide blueberries among the crepes and roll up.

Arrange the crepes seam side down on a platter and chill. Let the crepes stand at room temperature for 15 minutes before serving and sprinkle them with sifted icing sugar.

198

Blueberry Shortcake Charles Robson

• • • • • • • • • •

2 cups flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons orange/lemon rind 1/3 cup cold butter 1 cup blueberries 1/2 cup sour cream 1/3 cup milk

Mix first six ingredients, cut in butter and then fold in berries.

Combine sour cream and milk and blend into mix to make a soft dough. Knead 6-8 turns. Roll 3/4” thick, and cut into 3” circles.

Bake at 425°F for 15-20 minutes.

Cool, split and spoon Blueberry Sauce over top.

Garnish with whipped cream, if desired.

199

Brownie Pudding Cake During baking, the batter of this delicious old-fashioned treat thickens to resemble a cross between a chocolate cake and a fudgy pudding

• • • • • • • • •

1 cup all purpose flour 1/3 cup cocoa powder 1/2 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 1 cup granulated sugar 3/4 cup whole milk 4 tablespoons unsalted butter, melted and cooled 2 teaspoons pure vanilla extract

• • •

1 cup firmly packed light brown sugar 1 1/2 cups boiling water 1/3 cup cocoa powder

•

Lightly sweetened whipped cream, for serving

Preheat oven to 350°F. In a large bowl, sift together flour, 1/3 cup cocoa powder, baking powder, and salt, set aside.

In a medium bowl, whisk together eggs, granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8 cup shallow baking dish. Set aside.

In a medium bowl, whisk together 1/3 cup cocoa powder, brown sugar, and boiling water. Pour evenly over batter. Bake until a cake tester inserted into the center of the cake comes out with crumbs adhering to it, 30 to 35 minutes.

Let cool 10 minutes; serve warm with whipped cream.

Serves 6 to 8 200

Bumbleberry Crisp A delicious mixture of fruits hidden under a crunchy topping This is David’s favourite, and the only way he will eat fruit!

Topping • 1 cup all purpose flour • 1 cup quick cooking oats • 3/4 cup packed brown sugar • 1/2 cup chopped pecans • 1/2 teaspoon salt • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1/8 teaspoon ground cardamom • 1/2 cup butter, at room temperature Filling • 3 cups sliced 1/2” thick rhubarb • 2 cups sliced peeled apple • 2 cups sliced strawberries/raspberries • 2 cups blueberries • 1 tablespoon lemon juice • 1 cup granulated sugar • 1/3 cup cornstarch • 1 teaspoon grated lemon rind For topping: In small bowl, combine all ingredients. Blend in butter until mixture forms coarse crumbs. Set aside.

For filling: Combine fruit in 9 x 13” baking dish. Drizzle with lemon juice and toss. In separate bowl, combine sugar, cornstarch and lemon rind. Add to fruit and toss well.

Sprinkle topping evenly over fruit mixture. Bake at 350°F for 50-55 minutes or until topping is golden and juices are bubbly.

Serves 8 201

Plum Pudding A traditional English Christmas pudding from Great-great-great-Grandmother Gurney

• • • • • • • • • • • • •

1 pound granulated sugar 1 pound beef suet 1 pound sultanas 1 pound currants 1/2 pound mixed peel 1/2 pound flour 1/2 pound bread crumbs 1/4 pound slivered almonds 2 lemons, juice and rind 8 eggs 1 teaspoon nutmeg, grated 1/2 pint milk Brandy

Combine sultanas, currants, mixed peel and slivered almonds with flour. Add suet, bread crumbs and nutmeg. Mix well.

Beat eggs until thick and light; add sugar, lemon juice and grated rind, milk, and brandy. Add to first mixture. Blend thoroughly, using hands if necessary.

Pack into well greased molds, about 2/3 full, and cover tightly.

(Place several pieces of foil over top and tie firmly with wet string.) Place mold in a deep kettle on rack and add hot water to half the height of the mold. Cover kettle and bring to boil.

Steam for 4 hours, replacing water as it boils away, with boiling water.

Remove pudding from mold and let dry. Wrap tightly in saran and then foil. Can be frozen at this point. Steam for 1 hour to reheat, or do the modern thing, and reheat in microwave.

Garnish with a sprig of holly, pour an ounce of warm brandy over ignite and bring to the table, and sing!

202

z We wish you a Merry Christmas We wish you a Merry Christmas We wish you a Merry Christmas And a Happy New Year Good tidings we bring For you and your kin We wish you a Merry Christmas And a Happy New Year Now bring us some figgy pudding Oh, bring us some figgy pudding Oh, bring us some figgy pudding And a cup of good cheer We won't go until we get some We won't go until we get some We won't go until we get some So bring some out here!

We wish you a Merry Christmas We wish you a Merry Christmas We wish you a Merry Christmas And a Happy New Year!

203

Instant Berry Ice Cream • • •

1 cup whipping cream 1/3 cup sugar 1 lb. unsweetened frozen berries - strawberries, blackberries, blueberries, cherries, raspberries etc.

Place cream and sugar in food processor with steel knife and blend until thickened.

Add frozen fruit a few pieces at a time, and blend until smooth.

Serve immediately.

Serves 6

m COOK’S TIP Although this may be frozen, the texture will not be as creamy

204

Lemon Parfait A refreshing summer treat

• • • • • • •

1/2 cup fresh lemon juice 1 tablespoon grated lemon rind 3 large eggs, separated 1 cup sugar pinch cream of tartar 1 cup whipping cream 3 tablespoon silvered lemon rind

In a small heavy non-reactive (stainless or enamel) saucepan, combine lemon juice, rind, yolks and 1/2 cup of the sugar. Beat mixture until well combined. Cook over moderate heat, stirring constantly, until mixture thickens. Do not let mixture boil.

Transfer mixture to large bowl and let cool.

In bowl, beat egg whites and cream of tartar until soft peaks form.

Add remaining 1/2 cup sugar, one tablespoon at a time, beating until stiff peaks form. Fold meringue into lemon mixture.

Beat cream until soft peaks form. Beat in icing sugar, beating until stiff. Fold whipped cream into lemon mixture.

Divide mixture among 8 one-cup stemmed glasses.

Chill.

Garnish with slivered lemon rind.

Serves 8

205

Lemon Snow Sandra learned this recipe in Home Ec. class circa 1958

• • • • • • •

2/3 cup sugar few shavings lemon rind 1 1/3 cups boiling water 3 tablespoons cornstarch 2 tablespoons cold water 3 tablespoons lemon juice 2 eggs white, stiffly beaten

Mix cornstarch, sugar and salt in saucepan. Add cold water, mix until smooth and then add hot water. Stir over medium heat until thickened.

Remove from heat and add lemon juice and peel. Fold into stiffly beaten egg whites and chill.

Custard Sauce • 2 egg yolks • 1 teaspoon cornstarch • 2 tablespoons sugar • pinch of salt • 3/4 cup milk Mix cornstarch, sugar and salt in saucepan. Add egg yolks, mix until smooth and then add milk. Using a double boiler, stir constantly over medium heat until thickened. Chill.

206

Lemon Soufflé Family Circle July 1972

• • • • • • •

1 tablespoon lemon rind, grated 2/3 cup lemon juice, freshly squeezed 2 envelopes gelatin 1/2 cup water 6 eggs 2 cups whipping cream 2 cups sugar

Prepare 4-cup soufflé dish with foil collar. Grate lemon rind and squeeze juice. Sprinkle gelatin over water, and let stand for 10 minutes. Place saucepan over very low heat until gelatin dissolves (mixture will be clear). Remove from heat and cool.

Combine eggs and sugar in large bowl. Beat mixture at high speed until very thick and light (7-8 minutes).

While eggs and sugar are beating, whip 1 1/2 cups of the cream in small bowl until soft peaks form; refrigerate.

Combine lemon rind and juice with cooled gelatin; pour into eggsugar mixture. Continue beating until well blended. Remove bowl from mixer. Chill 5 minutes. Stir frequently, just until mixture is thick enough to mound.

Fold in whipped cream with a rubber scraper until no streaks of white remain. Pour into prepared dish. Refrigerate at least 3 hours, or until set. Remove collar gently, freeing soufflé from foil, if necessary with a small paring knife.

Beat remaining cream. Garnish soufflé with cream, candied violets, lemon wedges and mint.

Serves 8 207

Mincemeat Mabel Robson (Grannan)

• • • • • • • • • •

1 1/2 lb. raisins 1 1/2 lb. currants 1 1/2 lb. brown sugar 1 1/2 dozen chopped apples, cored and peeled 1 lb. suet 1/2 pint brandy 2 tablespoons salt 3/4 tbsp each cinnamon, nutmeg and allspice Lemon, juice and grated rind Orange, juice and grated rind

Original wording: “Mix and let stand in a stone jar. “ Modern wording: Mix and place in an air-tight container. Let stand in a cool, dark place for several months (years). Fruit will soak up brandy. Add more brandy as required to keep moist.

Check frequently in the beginning. Mixture will not mold if there is sufficient brandy added. (If you DO spot mold, simply remove it, and add brandy!)

Mabel Robson “Grannan”

208

Peach Angel Cake from Cuisine de Barbara class A wonderful make-ahead your guests will enjoy

• • • • • • •

2 tablespoons gelatin 1/2 cup cold water 6 egg yolks 3/4 cup sugar 1/4 teaspoon salt 1/2 cup lemon juice, freshly squeezed 1 1/2 teaspoons lemon rind, grated

• • •

6 egg whites 3/4 cup sugar 28 oz. can peaches, drained and mashed

• •

1 angel food cake, baked 1 pint whipping cream

Soften gelatin in cold water. Mix egg yolks, sugar and salt. Stir in lemon juice. Cook over hot water, stirring constantly until mixture thickens and coats spoon. Remove from heat, add lemon rind and gelatin. Stir to dissolve gelatin.

Beat egg whites until stiff and add sugar to whites. Fold egg whites and peaches into custard.

Break cake into bite-size pieces. Place a layer of cake into an oiled angel food cake pan, then, a layer of custard mix. With fork, toss lightly to coat. Alternate layers, tossing each gently, until all is used. Chill to set.

Unmold and ice and decorate with whipped cream.

May be frozen before icing.

209

Raspberry Mousse A freezer favourite from Susie Qualley Equally delicious with strawberries

• • •

1/2 cup butter 1 cup flour 1/4 cup brown sugar

• • •

2 egg whites 1 cup sugar 1 package raspberries, frozen

• • •

1 tablespoon lemon juice, freshly squeezed 1 teaspoon vanilla or almond extract 1 cup whipping cream

Blend butter, flour and brown sugar well. Place on cookie sheet and bake at 350°F until golden brown. Stir once to brown all sides. Set aside.

Beat egg whites and sugar until stiff. Thaw berries slightly and add to egg white mixture. Beat 20 minutes. Add lemon juice and vanilla. Whip cream and fold into berry mixture.

Assembly Place 1/2 crumble on the bottom of a 9 x 13 Tupperware-type container. Place mousse on top, and smooth surface. Place remaining crumble on top and place in freezer.

Stew’s sister, Susie

210

Strawberry-Rhubarb Crisp Vancouver Sun, May 17, 1989

• • • • • •

4 cups rhubarb, diced 4 cups strawberries, halved 1/4 cup cornstarch 1/4 cup lemon juice, freshly squeezed 1/4 teaspoon cinnamon 1 cup sugar

• • • • •

5 tablespoons soft unsalted butter 1/2 cup rolled oats 2/3 cup unbleached all purpose flour 1 teaspoon cinnamon 1/2 cup brown sugar, lightly packed

Combine rhubarb and strawberries in an 8 x 12" buttered baking dish. In a separate bowl, blend cornstarch, lemon juice and cinnamon. Add to fruit, along with sugar, and toss well. Allow to stand for 15 minutes.

In a small bowl, combine the butter, oats, brown sugar, cinnamon and flour. Crumble the mixture, it is easiest just rubbed with your hands. Spread it evenly over the rhubarb and bake at 350ºF for 45 to 6o minutes The crumble should be crisp and lightly browned.

Serve warm with a quality vanilla ice cream, or whipping cream.

Serves 6

Apple Crisp Doubly delicious served with whipped cream or vanilla ice cream

Place about 6 cups of sliced apples (peeled and cored) into 8” square baking dish. Top with crumb coating (above) and bake at 375F for 30 minutes or until apples are fork-tender and topping browned.

211

Kitchenaid 7-Minute Icing Mum always decorated our birthday cakes with this fluffy topping.

She used a pastry bag fitted with decorative tips and tinted the icing, too.

• • • • • • •

1/3 cup water 1 tablespoon light corn syrup 1 cup sugar 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 egg white 1 teaspoon vanilla

Place water, corn syrup, cream of tartar and salt in saucepan. Stir over heat until the sugar is dissolved. Put egg white in mixing bowl. Turn control to 8, and beat until frothy, about 1/2 minute.

Pour the hot syrup gradually into the bowl in a fine stream while beating--this should take 1 1/2 - 2 minutes.

Add vanilla, and continue whipping for 5 1/2 - 6 minutes, or until it loses its shiny appearance and will stand in stiff peaks.

212

Apple Almond Cake Canadian Living, April 1994

• • • • • • • • • •

1 1/2 cups flour 3/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2/3 cup plain yogurt, low-fat 1/4 cup butter, melted 3 apples, peeled and cored 1/2 teaspoon almond extract

• • •

3 tablespoons almonds, blanched -- slivered 2 tablespoons granulated sugar 1/2 teaspoon cinnamon

In bowl, stir together flour, sugar, baking powder, baking soda and salt. In separate bowl, beat eggs; stir in yogurt, butter and almond extract. Stir into flour mixture just until combined. Pour into 9" greased springform pan. Arrange apples over batter.

Topping Combine almonds, sugar and cinnamon. Sprinkle over apples.

Bake in 350°F oven for 60 minutes or until tester inserted in centre comes out clean.

Serves 8

213

Black Forest Cake It’s not hard! Just take it step-by-step start the day before you plan on serving. A real showpiece.

• • • • • •

6 eggs, at room temperature 1 teaspoon vanilla 1 cup sugar 1/2 cup flour 1/2 cup cocoa powder 1/2 cup vegetable oil

• • • •

1/2 cup sugar 1/2 cup light corn syrup 1/2 cup cold water 1/3 cup Kirsch or Cherry Brandy

Soak cherries in Kirsch overnight. (see Filling) Oil three 8" round cake pans, line with waxed paper and oil again.

Beat eggs, vanilla, sugar at high speed for 10 minutes. Sift flour and cocoa together. Sift over eggs a little at a time, folding in gently with rubber spatula. Fold in oil, 2 tbsp at a time. DO NOT OVERMIX. Pour batter into pans. Bake at 350°F for 30 minutes.

Cool 5 minutes in pans, then turn out onto racks. (Make-ahead tip: This cake freezes extremely well. Zip each inside a plastic bag.)

Syrup Combine first three ingredients in saucepan. Bring to a boil over moderate heat until sugar dissolves. Boil briskly, uncovered, for 5 minutes. Remove pan from heat, cool to lukewarm and stir in Kirsch.

Transfer cakes to plates. Prick and sprinkle each with 1/3 cup of syrup. Let rest at least 15 minutes.

214

Filling • 2 cans red pitted cherries, drained (reserve juice) • 1/3 cup Kirsch • • • • •

1/3 cup sugar 3 tablespoons cornstarch cherry juice 1/4 cup water 1 envelope unflavoured gelatin

Dissolve gelatin in 1/4 cup water. Drain Kirsch off cherries. Mix sugar, cornstarch and original juice. Bring to boil. (Will be very thick). Add gelatin (will go very runny.) Add Kirsch and gently fold in cherries. Cool.

Topping • 2 - 500 ml Whipping Cream • 2 pkg. Dr. Oetker’s Whip-It Whip cream and Whip-it until stiff.

Semi-sweet chocolate curls (Callebaut is available at Superstore bulk section.)

Assembly Place one layer of cake on serving plate. Spread with whipped cream, then 1/2 of cherry filling and more whipped cream.

Place second layer of cake on top, Spread with whipped cream, remainder of cherry filling, and more whipped cream.

Place final layer of cake on top. Completely ice cake with whipped cream. Sprinkle entire surface of cake generously with chocolate curls. Decorate with whipped cream rosettes and maraschino cherries.

215

Carrot Cake Celia Campbell

• • • • • • • •

1 cup sugar 1 cup Mazola oil 3 eggs 1/2 teaspoon salt 1 1/3 teaspoons cinnamon 1 1/3 teaspoons baking powder 1 1/3 teaspoons baking soda 1 1/3 cups flour

•

2 cups carrots, grated

• • • •

4 ounces cream cheese 1/2 cup butter 1 1/4 cups icing sugar 1 teaspoon vanilla

Mix all ingredients, except carrots, well.

Fold in carrots.

Bake in a greased 8 x 11" pan for 1 hour at 300°F. Cool.

Icing Beat together cream cheese and butter. Add icing sugar and vanilla and beat until well blended.

216

Cherry Almond Bundt Cake • • • • • • • • • • • •

2 cups candied cherries, red, halved 1/2 cup slivered almonds 1/2 cup flour 1 cup butter, softened 1 cup sugar 1 teaspoon vanilla 1 teaspoon almond extract 4 eggs 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk

Combine cherries, almonds and 1/2 cup flour in bowl. Mix until fruit is well coated. Set aside.

Cream butter, sugar and flavourings until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir well to blend. Add flour mixture alternately with milk to creamed mixture. Stir in floured fruit and nuts.

Turn into greased and floured 12-cup bundt pan.

Bake at 300°F for 55 minutes. Cool in pan for 10 minutes.

Turn out on rack to cool.

Wrap cooled cake in foil and store in cool place to ripen for several days.

217

Gingerbread So delicious served with applesauce or whipped cream In the ‘old’ days, the recipe was on the tin of molasses

• • • • • • • • • • •

1/2 cup butter 1/2 cup sugar 1 egg 2 1/2 cups flour 1 1/2 teaspoons baking soda 1 teaspoon cloves 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup hot water 1 cup molasses

Cream shortening and sugar; add egg and beat well. Sift dry ingredients together. Blend hot water and molasses. Add liquid alternately with dry ingredients to creamed mixture.

Pour into 8 x 8 x 2” greased and lined pan.

Bake at 350°F for 50-60 minutes

218

Lemon Poppy Seed Bundt Cake • • • • • •

1 pkg. lemon cake mix 1 pkg. lemon INSTANT pudding (4 serving size) 1/2 cup Crisco oil 1 cup water 4 eggs 4 tablespoons poppy seeds

Preheat oven to 350°F Grease and flour a bundt cake pan.

Dump all ingredients in mixer and mix until smooth. (Like usual package instructions.)

Pour batter into bundt cake pan and bake for 45-55 minutes.

Frosting • • • • • •

1 cup icing sugar 2 tablespoons warm water 1 tablespoon butter 2 teaspoons lemon rind 1/2 teaspoon lemon juice, freshly squeezed pinch salt

Combine all ingredients in small bowl and mix until smooth.

Drizzle on warm cake. If frosting is too thick, add more water.

Top with grated lemon rind, if desired.

FOR A FLAVOUR CHANGE...

Substitute banana pudding for the lemon; pour into pan; mix 1 tablespoon sugar with 1 tablespoon cinnamon, swirl into batter. Dust cooled cake with icing sugar Yummy.

219

Lemon Cake This recipe came from Mrs. Farncomb, Aunt Connie Robson’s mother, via Sandra. It travels well!

• • • • • •

3/4 cup canola oil 4 eggs pinch salt 1 small pkg. Lemon jello 1 cup boiling water 1 pkg. yellow/golden cake mix

• • •

5 tablespoons lemon juice, freshly squeezed 2 tablespoons butter, melted 1 1/2 cups icing sugar

Dissolve Jello in boiling water. Cool slightly Beat remaining ingredients together with cake mixes. Mix in Jello.

Beat 3-4 minutes at medium speed.

Pour into prepared 9 x 13 pan and bake at 350°F for 40-45 minutes (or into a greased and floured bundt pan).

While cake is still warm, prick surface with fork. Pour icing over all.

v

COOK’S TIP Great picnic/boat food! Place warm cake in 9 x 13” Tupperware-type container and drizzle with icing.

Don’t seal until cool!

220

Pastry Mum’s recipe - Flaky and very workable

• • • • • • •

3/4 cup lard 1/2 cup butter 3 cups flour 1 egg 5 tablespoons cold water 1 teaspoon vinegar 1 teaspoon salt

Cut lard, butter and flour to size of small peas.

Beat egg; add water vinegar and salt. Pour over flour mixture and blend well.

Butter Tarts from Mum’s friend - Marg Doner

• • • • • • •

1 cup brown sugar 2 eggs 1/2 teaspoon salt 1/2 teaspoon vanilla 2 tablespoons whipping cream butter pecans

Stir sugar, eggs, salt, vanilla and whipping cream together. Fill homemade (or frozen) tart shells with mixture. Sprinkle a few pecans on top. Place a dab of butter on top of all.

Bake at 425°F for 25 minutes, until puffed, golden and set.

221

Lemon Tang Pastry Toronto Star 1973 via Sandra McCallum Also preferred by (Aunt) Anne Beaufoy

• • • • • • • •

5 cups flour 1/2 teaspoon baking soda 2 teaspoons sugar 2 teaspoons salt 1 lb. lard 1 egg 3 tablespoons fresh lemon juice Cold water

Place flour, baking soda, sugar and salt in a large bowl. Mix well.

Add lard, and cut into medium-small pieces with pastry blender.

Break egg into 1 cup measure. Add lemon juice and beat.

Fill cup with cold water to 1 cup.

Pour over flour mixture; mix until ball starts to form.

Turn onto well-floured board.

Knead slightly until it shapes into a round ball. Wrap tightly in plastic wrap. Punch round into a flat disk, and smooth out.

Chill at least 1 hour.

Cannot be overworked.

Makes 3 double 9" pies - 156 small tarts Keeps 2-3 weeks in refrigerator or 6 months in freezer

222

Crème Brulée Splurge! This is not an ‘every-day’ dessert.

• • • • • •

4 cups whipping cream 1/2 cup sugar 1/2 teaspoon salt 4 eggs 2 teaspoon vanilla extract 1/4 cup Tia Maria/Kahlua

Carefully scald cream in top of double boiler.

Blend in sugar and salt.

Beat eggs in large bowl. Pour hot cream mixture slowly over eggs, stirring constantly. Add flavourings.

Strain mixture into small custard pots. Place in a pan of hot water (1/2 way up sides of pots). Bake at 300°F for 30-35 minutes, just until centre is set, but still soft (do not overbake).

Remove from oven and chill.

Serves 8 To serve: Sift a good layer of brown sugar over tops. Place pots in pan of ice water. Broil tops until sugar melts/caramelizes. Watch carefully!

a COOK’S TIP

If you are lucky enough to have a kitchen (or workshop!) torch, carefully heat sugar to caramelize. No ice bath required.

223

Peanut Butter Pie Charles Robson provided this family favourite (from a quail shooting trip to Georgia)

• • • • • • • • • • •

1 9" deep dish pie crust, BAKED 1/2 cup icing sugar 1/3 cup crunchy peanut butter 1/4 cup cornstarch 2/3 cup sugar 1/4 teaspoon salt 2 cups milk, scalded 3 eggs, separated 2 tablespoons butter 1/4 teaspoon vanilla 6 tablespoons sugar

Combine sugar, peanut butter and blend to consistency of biscuit mix. Sprinkle 3/4 of this on bottom of cooled pie shell.

Scald milk (bubbles around edge). In separate pot, combine cornstarch, sugar and salt. While stirring/whisking, add scalded milk and mix well. Pour small amount (1/4 cup or so) of milk mixture over beaten egg yolks, whisking constantly. (This is called ‘tempering’.) Pour back into milk mixture, whisking so it blends well. Stir constantly and cook over medium heat until thick.

Remove from heat Add butter and vanilla. Stir and cool slightly.

Pour into baked pie shell.

Beat egg whites at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, until soft peaks are formed. Place on top of pie, making sure that the meringue touches the crust (helps prevent shrinking meringue). Sprinkle remaining peanut butter mix on top.

Bake at 350°F until meringue is lightly browned.

224

Chocolate Rum Mousse Mmmmmmmmm

• • • • • •

6 oz. good quality semi-sweet chocolate 1/4 cup espresso coffee 4 eggs 1/2 cup granulated sugar 2 tablespoons rum 1/2 pint whipping cream

Place the chocolate in a small heavy saucepan with the espresso.

Cook over medium-low heat until melted, stirring occasionally.

Meanwhile, separate the eggs, placing whites in a large bowl. Add sugar and rum to the yolks and beat until light and lemon-coloured.

Very gradually, in a thin stream, add hot chocolate mixture to yolks, beating constantly.

Clean beaters thoroughly, then beat egg whites until they will hold stiff peaks.

Without cleaning beaters, whip cream until it will hold soft peaks.

Gently stir about 1/3 of cream into chocolate mixture. Fold in the rest. Turn upside down into the centre of whites and gently fold them together. Don’t worry if you lose a little volume.

Immediately pour into a large serving bowl or spoon into crystal goblets or demitasse coffee cups. Refrigerate until set, at least 4 hours.

This mousse can be made up to 2-3 days before serving. Neither its appearance nor flavour suffers from several days refrigeration (covered with plastic wrap).

Decorate with a dollop of whipped cream, stemmed cherry and chocolate sprinkles.

225

Meringue Shells Wonderful filled with lemon curd, chocolate mousse, or seasonal fruit and whipped cream

• • • •

3 egg whites, at room temperature 1/8 teaspoon cream of tartar 3/4 cup granulated sugar 1/2 teaspoon vanilla extract

Have egg whites at room temperature so they will beat to fullest volume. In small bowl, with electric mixer at high speed, beat whites until frothy; add cream of tartar to help egg whites hold their shape. Continue beating at high speed until whites form soft peaks. Do not scrape sides of bowl during beating or meringue structure will break down.

Start adding sugar (extra-fine granulated sugar dissolves more easily), 2 tablespoons at a time, beating at high speed after each addition for about 2 minutes or until sugar is dissolved. To test, rub meringue between fingers; if grainy, continue beating. About 15 minutes in all.

Add vanilla and continue beating at high speed until meringue looks glossy and ‘moist’ and stands in very stiff peaks that do not curl when beaters are removed. Underbeating or overbeating causes ‘beading’, droplets of liquid on baked meringue surfaces.

Onto parchment-lined sheet, spoon meringue into 6 mounds, evenly spaced. Using spoon, spread each into a 4” circle, forming slight walls. Bake 3 1/2 hours at 200°F. The long baking time at a low temperature allows the meringue shells to bake crisp without browning.

Remove from oven and cool completely. Store air tight.

226

Golden Apple Roll-ups • • • • • • • • •

1/2 cup butter 6 cups apples, thinly sliced 1/2 cup brown sugar, packed 2 teaspoons cinnamon 3/4 cup orange juice zest of one orange 2 teaspoons cornstarch 1/3 cup honey 2 tablespoons butter

Melt the 1/2 cup of butter in a frypan over medium heat; add apples and cook, covered, stirring occasionally for 5 minutes.

Meanwhile, combine the brown sugar and cinnamon. Sprinkle over apples and continue cooking, uncovered, until tender.

Place 2 tablespoons filling on each crepe and roll up. Heat in 325°F oven for 3-4 minutes.

Sauce: In a saucepan, stir a little orange juice into cornstarch to give a smooth consistency. Add remaining juice and honey. Cook, stirring, until smoothly thickened and mixture comes to the boil.

Boil for 2 minutes, stir in butter.

Serve warm over crepes.

Makes 16

227

Double Chocolate Pudding As quick as packaged pudding, but twice as rich and flavourful

• • • • •

1/3 cup sugar 2 tablespoons unsweetened cocoa powder 1 tablespoon plus 1 teaspoon cornstarch pinch of salt 1 cup whole milk

• •

1/2 ounce bittersweet or semisweet chocolate, chopped 1 teaspoon vanilla

Mix sugar, cocoa, cornstarch and salt in a heavy saucepan.

Gradually add half of the milk, whisking until mixture is smooth.

Whisk in remaining milk. Continue whisking over medium heat until pudding thickens and comes to a boil, about 5 minutes.

Continue to boil 1 minute longer, whisking constantly.

Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth.

Divide between 2 dessert dishes. Cool in freezer 20 minutes and serve.

Serves 2

228

Chocolate Rum Ice Box Cake A twist on an old favourite

• • • • • • •

2 cups whipping cream 6 tablespoons cocoa powder 6 tablespoons sugar 2 tablespoons dark or amber rum dash salt 32 chocolate wafer cookies Rum cream (see below)

Combine cream, cocoa, sugar, rum and salt in a deep mixing bowl.

Refrigerate 2 hours. Beat chilled mixture until stiff peaks form.

Sandwich wafers with 1 tablespoon cocoa cream mixture between each. Make 4 stacks, 8 cookies per stack. Arrange 1 stack on its side on a serving platter. Spread one of the end wafers with cocoa cream, then press another stack of filled waters onto this wafer.

(You now have one long log of 16 cream filled wafers). Arrange two remaining stacks as above to form a second long log, and place this stack beside the other on platter.

Frost roll with remaining cocoa mixture, swirling decoratively on top. Refrigerate at least 4 hours or overnight. Decorate roll with rosettes of rum cream; garnish with chocolate curls. Cut roll in 1/2” diagonal slices.

Rum Cream: • 1/2 cup whipping cream • 1 tablespoon sugar • 2 teaspoon rum Beat until soft peaks form.

Serves 8

229

English Trifle A perfect dessert from the Olde Country

• • • • • • • •

Pound or sponge cake 1/2 - 3/4 cup red current jelly 1/2 - 3/4 cup sherry Soft custard (see recipe or use Bird’s Custard Powder) 1 cup chilled whipping cream 1/4 cup sugar 1/3 cup toasted, slivered almonds Maraschino cherries to decorate

Cut cake into pieces and arrange on a cookie sheet. Sprinkle with sherry. Let the cake stand several minutes for the sherry to soak through. Dot each piece with a spoonful of jelly as you place in a 2-quart glass serving dish. Continue layering until dish is almost full.

Pour the chilled custard over the cake.

In a chilled bowl, beat together the whipping cream and sugar until stiff. Add whipped cream to top of trifle. Just before serving, sprinkle with almonds and garnish with cherries.

Serves 8 (or maybe only 4)

z

Once upon a time...

Mum remembered Dad never thought there was enough Sherry, so added a little more. Not knowing this, Dad came along and added ‘just a dash’ more.

Now you know why the other name for this dessert is “Tipsy Pudding”!

230

Soft Custard for Trifle • • • •

3 eggs 3 cups milk 3/8 cup sugar 1 teaspoon vanilla extract

Heat the milk until almost boiling.

In a large bowl, whisk together the eggs and sugar until pale, then pour on the hot milk, stirring continuously.

Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon.

Do not allow to boil.

Set aside to cool and thicken

Trifle Variation • • •

1 package well-drained frozen raspberries OR 1 cup fresh raspberries 1 can mandarin oranges, well-drained OR 1 large orange, sectioned, membrane and pips removed 1 large banana, sliced in 1/4” rounds

Place one layer of sherry laced cake on the bottom and up sides of serving dish. Sprinkle with half the fruit. Pour half the custard over all, and repeat with a second layer.

231

Pumpkin Pie Bake two of these family favourites they disappear quickly!

• • • • • • • • • •

9” deep dish frozen pie shell 2 large eggs, slightly beaten One tin (398 ml) Pumpkin 3/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon mace 3/4 teaspoon ground ginger Dash ground cloves 1 1/4 cups evaporated milk

Line a 9-inch pie pan with the pie dough. Flute the dough so the edge stands about 1/2 inch above the rim.

Position a rack in the bottom third of the oven and place a baking sheet on the rack. Preheat the oven to 425°F. In the order given, place all the remaining ingredients in a large bowl and mix well. Pour all the filling into the pie shell. Place on the hot baking sheet. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until a knife inserted near the center comes out clean, 55-60 minutes. Cool completely on a wire rack.

Double-Batch Pumpkin Pie (made with frozen crusts): Pumpkin mixture will fill two regular piecrusts.

COOK’S TIP

b

Serve with whipped cream, sweetened with honey, and add a litle dark rum for flavouring

232

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

• • • • • • • • •

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.

Jessica - 11 years old

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

• • • • • •

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.

233

Chocolate Pudding Cake During baking, the batter of this delicious old-fashioned treat thickens to resemble a cross between a chocolate cake and a fudgy pudding

• • • • • • • • • • • •

1 cup all-purpose flour 2/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 1 cup granulated sugar 3/4 cup whole milk 4 tablespoons unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 1 cup firmly packed light-brown sugar 1 1/2 cups boiling water Lightly sweetened whipped cream, for serving

Preheat oven to 350°F. In a large bowl, sift together flour, 1/3 cup cocoa powder, baking powder and salt. Set aside.

In a medium bowl, whisk together eggs, granulated sugar, milk, butter and vanilla; add to flour mixture. Stir batter until just combined.

Spread batter evenly into an 8 cup shallow baking dish. Set aside.

In a medium bowl, whisk together remaining 1/3 cup cocoa powder, brown sugar, and boiling water. Pour evenly over batter. Bake until a cake tester inserted into the centre of the cake comes out with crumbs adhering to it, 30 to 35 minutes. Let cool 10 minutes. Serve warm with whipped cream.

Serves 6 to 8

234

Gluten-free & Vegetarian

235

Gluten-Free Flour Mix from Bette Hagman’s The Gluten-free Gourmet

• • •

2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour

This mixture can generally be substituted for each cup of wheat flour called for in a recipe.

Xanthan Gum This powder is milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory conditions. It works as an excellent substitute for the gluten in yeast breads made from flours other than wheat. It is well worth the trouble to find this product, usually in health food stores.

Modified Food Starch This ingredient listed on many food labels could be corn, tapioca or potato starch, which would be safe for a celiac, but it could also be wheat starch. It is wise not to take chances. In the United States, if the label reads ‘starch’, this signifies cornstarch and is thus safe.

Try calling the 1-800# listed on most products. Perhaps the manufacturer can enlighten you.

236

Chocolate Orange Torte Canadian Living, April 1994

• • • • • • • • •

1 1/2 cups unsalted butter 12 ounces semisweet chocolate, chopped 3/4 cup sugar 3/4 cup orange juice 2 tablespoons Cointreau 1 teaspoon vanilla 6 eggs cocoa powder Raspberries and mint

• • •

1 package raspberries, frozen 1 tablespoon sugar 1 tablespoon Cointreau

Line bottom of 9" springform pan with parchment paper.

In top of double boiler over hot, not boiling, water, melt together margarine, chocolate, sugar and orange juice, stirring to blend.

Remove from heat; stir in Cointreau and vanilla. Let cool; whisk in eggs, one at a time. Pour into prepared pan. Bake in 350°F oven for 40-45 minutes or until edges are slightly crusty and middle is just set. Let cool on rack. Cover with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours.

Raspberry Coulis: Pureé raspberries in food processor; press through sieve to remove seeds. Stir in sugar and Cointreau.

Invert cake onto serving plate. Sift cocoa powder over cake and garnish with raspberries and mint leaves. Slice and serve with Raspberry Coulis.

237

Chocolate Torte with Mango Sauce Chocolatier, December 1997 Hotel del Coronado, San Diego

• • • • • •

12 ounces bittersweet chocolate, chopped 12 tablespoons unsalted butter (1 1/2 sticks) 1 cup PLUS 1 tablespoon. granulated sugar, divided 5 large egg yolks, at room temperature 5 large egg whites, at room temperature 1/2 cup almonds, blanched, finely ground

• • • • • • • •

1 1/4 cups mango, chunks 1 medium orange, peeled, seeded and sectioned 2 teaspoons fresh lemon juice 1/8 teaspoon orange zest, finely grated 1 tablespoon frozen orange juice concentrate granulated sugar, 2-4 teaspoons, to taste Confectioner's sugar, for dusting

Make Flourless Torte: Preheat oven to 350°F. Lightly grease (or coat with nonstick cooking spray) a 9-inch springform pan. Line the pan with a piece of parchment paper and grease or spray lightly again.

Melt the chocolate. Set aside.

In a medium saucepan, combine the butter and 3/4 cup sugar and cook over medium heat, stirring constantly, until the butter is melted. Remove the pan from the heat and stir in the melted chocolate.

In electric mixer, using whisk attachment, whip the egg yolks and 3 tablespoons sugar on high until pale and tripled in volume, about 5 minutes. Using a rubber spatula, gently fold in the chocolate mixture.

Place the egg whites in a clean bowl. Using whisk attachment, beat on medium speed until the whites start to turn frothy. Slowly add the remaining 2 tablespoons sugar and beat on high until the whites become stiff (but not dry).

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Using a large rubber spatula, gently fold the whites into the chocolate mixture in two parts. Fold in the ground almonds. Pour the mixture into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it. Remove from the oven and cool on a wire rack for 20 minutes. (The top of the cake will crack; this is normal for flourless chocolate cakes.) Remove the side of the springform pan and cool the cake on the rack completely.

Make the Mango Sauce: Place the mango chunks, orange sections, lemon juice, grated orange zest and orange juice concentrate in a blender. Blend until completely smooth. Pour the sauce into a medium bowl and stir in the sugar to taste.

To Serve: Sift the confectioners' sugar over the top of the torte. Cut the torte into 8-10 slices. Place each slice onto a plate and garnish with a spoonful of mango sauce.

Serves 8

v 239

Peanut Butter Cookies • • •

1 cup chunky peanut butter 1 cup granulated sugar 1 large egg

Preheat oven to 350°F. Line baking sheet with Silpat/parchment.

Mix peanut butter, sugar and egg together until blended.

Roll dough into 1-inch balls. Place on baking sheet. Flatten each with a fork moistened with water to make a crisscross pattern on top.

Bake for 12-14 minutes or until golden. Immediately remove and transfer to a rack to cool.

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Vegetarian Cottage Cheese Meatballs Shirley Elloway (Kinsmen) • • • • • • •

1 cup cottage cheese 1 1/2 cups cracker crumbs 1/2 cup walnuts -- chopped 1 onion, chopped 3 eggs 1 teaspoon salt 1/2 teaspoon sage

• • •

1/2 pound mushrooms, sauteed 1 tin mushroom soup 1/2 pint sour cream

Mix all dry ingredients, stir in cottage cheese and onion. Beat eggs slightly and add to above mixture, blending well. Let whole mixture sit in refrigerator overnight.

Shape into 1-inch balls and deep fry.

May be frozen at this point.

Reheat meatballs in oven and top with mushroom sauce.

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Rice Flour Crêpes • • • • •

1 cup rice flour 1/4 teaspoon salt 3 eggs 1/2 cup water 1 tablespoon vegetable oil

Buzz all ingredients together in a food processor.

Lightly grease 8-inch (20 cm) nonstick skillet; heat over medium heat. Stirring batter each time, pour scant 1/4 cup (50 mL) into pan for each crêpe, swirling to coat; cook until golden on bottom and dry on top. Flip and briefly cook other side.

Makes 10-12

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Chocolate Chip Cookies • • • • • • • • • • •

1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/2 cup soya flour plus 1 tablespoon.

1 tablespoon potato flour 1/2 cup brown rice flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla 6 oz. chocolate chips

Blend the butter and sugars until creamy; add the egg and beat until fluffy; sift the dry ingredients and mix until smooth; add vanilla; gently fold in chocolate chips.

Drop by teaspoonfuls onto greased cookie sheet.

Bake at 375ºF 10-12 minutes or until brown.

4 dozen

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Pastry Makes one double crust pie

• • • • • • •

1/4 teaspoon cream of tartar 1 1/2 cups brown rice flour 3 tablespoon potato flour 1/2 teaspoon salt 1/2 cup shortening 1 egg 1/3 cup milk + 1 tablespoon.

Sift the dry ingredients together; cut in shortening; add egg and milk and stir into a ball. Knead a few seconds.

Roll out between sheets of waxed paper. Place in pie plate.

Brush the top crust with a slightly beaten egg white and sprinkle with sugar. This gives a golden brown, very pretty crust; you can also brush the top of the crust with milk and sprinkle with sugar.

If you fail to do either, your crust will be quite pallid.

Bake at 425ºF for 10-12 minutes for single crust.

You will find this is a crisper crust than one made with wheat flour.

b

COOK’S TIP Try adding 1/4 cup mashed potato to your pie dough.

It makes a softer but easier to handle dough.

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Potato Flour Sponge Cake From the package of Casco Potato Flour

• • • • • • •

4 eggs 3/4 cup sugar 1/2 teaspoon vanilla 3/4 cup Casco potato flour 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons lemon juice

Preheat oven to 350ºF Place mixing bowl over pan of hot water. Add eggs and sugar, beat until mixture is lukewarm. Remove from heat, then beat mixture until it resembles whipped cream. Add vanilla. Cool.

Sift potato flour, then add baking powder and salt. Sift again.

Gradually fold dry ingredients into egg mixture, using a spoon or wire whisk. Fold in lemon juice. Gently pour into ungreased 9 inch tube pan.

Bake in 350ºF oven for 35-45 minutes, or until cake springs back when lightly touched.

Invert on wire rack for 1 hour. Remove from pan.

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Soufflé Brownies Light, luscious and they freeze beautifully

• • • • • • •

4 oz. unsweetened chocolate 1/2 cup unsalted butter 1 1/2 cups fruit/berry sugar (pulse gran. sugar in processor) 4 eggs, separated 1/4 cup walnuts, finely chopped 2 oz. semisweet or bittersweet chocolate 30 walnut halves

Melt the chocolate in the top of a double boiler over barely simmering water. Cool.

Preheat oven to 400ºF. Butter a 9 x 16” jelly roll pan, line it with parchment and butter again.

Cream the butter until light. Beat in the sugar gradually. Beat in the melted chocolate. Add the egg yolks and combine well.

Beat the egg whites until stiff. Gently fold the egg whites into the chocolate base. Fold in the chopped walnuts.

Reserve and refrigerate 3/4 cup of this chocolate mixture. Spread the remaining mixture over the cookie sheet. Bake for 10-12 minutes until the top is firm but not too dry. Cool.

Trim the hard edges off the chocolate cake base (eat them!). Divide the cake in half and gently remove it from the parchment paper.

Spread one half of the cake with the unbaked chocolate mixture.

Top with the second baked half. Cut the cake into 30 squares.

Garnish: melt semisweet chocolate and place a dab on each square.

Top with a walnut half and refrigerate.

246

Belgian Waffles This light, crisp waffle with a strong vanilla flavour tastes like the real thing! They also freeze well to use later

• • • • • • • • • •

1 cup Rice flour (white or brown) 1/2 cup Soy flour 1/2 cup Potato starch flour 1/2 teaspoon Salt 5 teaspoons Baking powder 1 tablespoon Sugar 1 whole egg plus 3 egg whites 1/4 cup Vegetable oil 1 1/2 cups Milk or non-dairy liquid 2 1/2 teaspoons Vanilla

In a medium bowl, whisk together the dry ingredients. Set aside.

Break the eggs, placing the whites in a bowl suitable for beating.

Place the egg yolk in a mixing bowl and beat together with the oil, milk, and vanilla. Stir in the dry ingredients until blended. Beat the egg whites until soft peaks form and fold them gently into the batter. Don't overbeat.

Bake on a heated Belgian waffle iron. Serve hot topped with fresh fruit (strawberries are the usual topping) and/or whipped cream.

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Carrot Cake No one, but no one, will be able to tell this from the "real thing"

• • • • • • • • • • • • •

4 eggs 2 cups sugar 1 ¼ cup oil 1 ¼ cups rice flour ¼ cup potato flour ½ teaspoon Xanthan Gum 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 cups grated carrots ½ cup chopped pecans or walnuts 2 cups chopped apples

Heat oven to 350ºF Beat eggs well, gradually adding sugar until the mixture is light and fluffy. Beat in oil. Sift in the dry ingredients. Then add the nuts to coat them. Fold in all the dry ingredients.

Use a greased 9 x 13 pan, bake 45 minutes. Test with cake tester.

Cool in pan for 10 minutes before turning out.

FROSTING • 4 oz cream cheese • 2 tablespoons of butter • 8 oz. icing sugar • 1 teaspoon lemon rind • 2 to 3 tablespoons lemon juice Beat the room temperature butter and cream cheese together. Then add icing sugar alternately with the lemon juice. Beat until smooth. Frost cake.

248

Pineapple Upside-down Cake • • • • • • • • • • • •

1 - 8 1/2 oz. can sliced pineapple 3 tablespoons butter 1/2 cup packed brown sugar 4 maraschino cherries, halves 1/2 cup shortening 1 cup granulated sugar 3 eggs 1 teaspoons vanilla 1 3/4 cups brown rice flour 1/4 cup cornstarch 2 teaspoons baking powder 1/2 teaspoons salt

Drain pineapple, reserving syrup. Halve pineapple. Melt butter in 9” square pan. Add brown sugar and 1 tablespoon of the reserved syrup. Add water to remaining syrup to make 1/2 cup; set aside.

Arrange pineapple and cherries in pan. Cream shortening and granulated sugar. Add eggs and vanilla; beat well.

Stir together the remaining ingredients. Add to creamed mixture alternatively with the 1/2 cup reserved syrup, beating after each addition. Spread over fruit.

Bake at 350ºF for 40-45 minutes. Cool in pan 5 minutes; invert onto plate.

249

Chocolate Roll • • • • •

5 eggs, separated 3 tablespoons cocoa 1 teaspoon vanilla 1/2 cup sugar 1 teaspoon baking powder

Preheat oven to 350ºF Prepare jelly roll pan (9 x 13”) lined with well-greased waxed paper.

Beat yolks and sugar until very fluffy, add cocoa and vanilla. Fold in stiffly beaten egg whites and bake for 15 minutes.

When baked remove from oven; immediately cover the top with fairly damp cloth. Cool 3-5 minutes, then loosen from tin and invert over a clean dry towel, which has been sprinkled with powdered sugar.

Gently remove paper from cake, cut away crusty parts -- gently roll, using tower to support cake as you go. Roll several inches of towel into the first turn. When cool, unroll, spread with filling, re-roll and serve.

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Hazelnut Roll If preparing ahead, wrap carefully and freeze.

Allow about 1 hour for thawing

• • • • • • • • • • •

5 oz. hazelnuts (filberts) 6 eggs 3/4 cup sugar 1/2 teaspoon vanilla 1/4 teaspoon almond extract 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups whipping cream 1/4 cup sifted icing sugar 1 tablespoon Kirsch Icing sugar, dust over cake before serving

Heat oven to 350ºF. Buzz hazelnuts in blender, until you have 1 1/2 cups. Grease a 15 x 10” jelly roll pan, line with waxed paper, then grease again.

Separate eggs into 2 bowls. Add sugar to yolks and beat 5 minutes with an electric mixer at high speed, scraping bottom and sides often. Beat in vanilla and almond extracts. Add baking powder and salt to nuts and mix well with a fork. Fold into yolk mixture.

Beat egg whites until stiff but not dry and fold into nut mixture.

Spread in prepared pan and bake until top of cake springs back when touched lightly in centre, 20-25 minutes.

Wring a tea towel out in cold water, double it and spread it over cake. Set pan on a rack to cool, then loosen cake around sides and turn out on towel. Carefully strip off waxed paper.

Whip cream with the 1/4 cup icing sugar until stiff. Drizzle cake with kirsch, then spread with cream. Use towel to roll up cake, rolling it off towel directly onto a serving plate.

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Cooking for a Crowd

253

Nearly Instant Biscuits When you want hot, fresh biscuits, but don’t feel like baking, this is the answer

•

• •

6 cups self rising biscuit flour (6 cups flour, plus 3 tablespoons baking powder & 1 tablespoon salt) 1 cup shortening 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water

In a large mixing bowl, measure in the self rising biscuit flour.

Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO NOT OVERMIX. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flaky. Now stir in the buttermilk. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. No more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. Cut the dough into biscuit shapes. (Tuna cans are just the right size for big breakfast biscuits.) Continue rolling and cutting until all the dough is used up.

Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bags.

When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a pre-heated 425 to 450ºF oven for about 10 minutes.

The biscuits will rise up beautifully and will be a nice golden brown when done.

The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).

254

Polly Bergen’s Chili Bon Appetit, August 1977, p 34

• • • • • • • • • • • • •

6 medium onion, finely chopped 6 medium green bell pepper, finely chopped 2 cloves garlic, minced oil 4 pounds lean ground beef 4 16 oz can Italian plum tomatoes 4 16 oz can kidney beans, drained 1 cup water 1 teaspoon red wine vinegar 3 cloves 2 bay leaves 2 tablespoons chili powder (or more?)

4 drops Tabasco sauce

Tie cloves and bay leaves in cheesecloth for easy removal.

In a large skillet, brown onion, peppers and garlic in oil until golden.

In a separate skillet, brown ground meat in batches. Separate meat with a fork and cook until all meat is browned. Drain off accumulated fat.

Place onion, green pepper, garlic and meat in large pot. Add tomatoes, kidney beans, tomato paste, water, salt and pepper to taste, vinegar, cloves, bay leaves, chili powder and Tabasco sauce.

Cover and simmer over low heat for 1 hour. Add sugar to taste.

Simmer uncovered 1 hour more. Remove cloves and bay leaves before serving.

Serves 20

255

Spaghetti and Meat Balls MEATBALLS • 6 lb. ground beef • 6 lb. ground pork • 8 cups minced onion • 12 garlic cloves, minced • 2 cups parsley, chopped • 6 cups Parmesan cheese, grated • 6 cups fine dry bread crumbs • 12 eggs • 4 tablespoons salt • 2 teaspoons pepper Mix all ingredients, adding a little water if too dry. Shape into 100 balls, allowing about 1/3 cup for each ball. Put balls, one layer deep, in 6 pans. Bake in 450ºF oven for 30 minutes. Place balls and dripping in roasting pans.

TOMATO SAUCE • 10 cups onions, chopped • 20 garlic cloves, minced • 1 cup oil • 35 cups tomatoes • 10 cups water

• • • • • • •

2 cups parsley, chopped 1 tablespoon fresh basil, chopped 2 tablespoons fresh thyme 6 tablespoons salt 2 teaspoons pepper 1 teaspoon crushed red pepper flakes 10 - 6 oz. cans tomato paste

• 8 lb. spaghetti Cook onions and garlic in oil for 5 minutes. Add all ingredients, simmer, uncovered for 30 minutes. Pour over balls and bake, covered at 350ºF for 1 1/2 hours. Serve over hot spaghetti, with grated Parmesan cheese.

Serves 50 256

Potato Salad • • • • • • • • • •

10 lb. diced potatoes, cooked 10 hard-cooked eggs, chopped 2 1/4 cups celery, chopped 1 1/2 cups green onion, sliced 1 cup green pepper, chopped 1 1/2 cups mayonnaise or salad dressing 1 cup pickle relish 1 1/2 tablespoons dry mustard 1 tablespoon salt 1 teaspoon pepper

Toss vegetable ingredients to combine. Combine mayonnaise, relish and seasonings; add to salad. Mix lightly. Garnish with paprika.

50 servings

257

Tossed Salad • • • • • • •

6 lb. torn salad greens (iceberg lettuce, romaine lettuce and spinach) 2/3 bunch celery, sliced 1 lb. mushrooms, sliced 8 medium tomatoes, cut in wedges 1 cup chopped onion (or green onion) 1 bunch radishes, sliced 1 cucumber, sliced

Four Bean Salad • • • • • • • • • • • •

4 cans green beans 3 cans wax beans 3 cans kidney beans 2 cans garbanzo beans 2 1/2 cups sliced celery 2 cups sliced onion 2 cups oil 2 cups vinegar 1/4 cup sugar 1 1/2 tablespoons dry mustard 2 teaspoons salt 2 cloves garlic, crushed

Drain beans well, Combine with celery and onion. Combine remaining ingredients; add to salad and toss. Marinate in refrigerator in flat pan 12 hours or overnight. Drain before serving.

Serves 50 258

Gardens Birds & Critters

259

Amaryllis Aftercare After your amaryllis has bloomed, it may seem past its prime, but don’t throw it away.

Keep the plant, with its long, spidery leaves, growing through the summer.

Around September, hide it in a dark closet and leave it there to lie dormant for a couple of months. This simulates the drought conditions of the plant’s native South Africa.

When you take it out of the closet, the leaves with look a little wilted. Just cut these off flush with the bulb, taking care not to cut any new flower buds that are starting to emerge, and add a little soil if it looks depleted. Remember they like to be grown in a small pot, crowding the roots.

Water it, set it in a sunny window, and don’t water it again until it shows signs of awakening.

260

Hummingbird Nectar 1 cup white sugar 3 - 4 cups water Bring to a boil. Cool. ‘Serve’ or refrigerate NO red food colouring! The feeders generally have a bit of red colour on them, and that is sufficient to attract these wee birds.

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Bits & Pieces

265

Cheese Fondue Neuchateloise Ursula Robson

• • • • • • • •

1 1/2 pounds Swiss cheese, grated 4 tablespoons flour 3 cups dry white wine 2 cloves garlic 1/2 teaspoon salt pinch white pepper, freshly ground Dash nutmeg, freshly grated 6 tablespoons Kirsch

Rub fondue dish with split, peeled, garlic cloves.

Dredge cheese, which has been shredded, with flour.

Pour the wine into fondue pot, and set over low heat. When wine is heated to the point where air bubbles rise to the surface, stir with a silver fork, and add the cheese little by little. Be sure every bit is melted before adding more. Keep stirring until mixture starts bubbling lightly.

At this stage, add salt, pepper and nutmeg. Stir in Kirsch. Keep on low flame. Add pre-heated wine if fondue thickens.

Serves 4

266

Egg Nog Good thing Christmas comes just once a year!

• • • • • •

12 eggs, separated 1 1/2 cups superfine sugar 1 litre whole milk 1 1/2 litre heavy cream 1 quart liquor freshly grated nutmeg

In a very large bowl, beat egg yolks until thick and pale yellow.

Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 litre cream.

The amount of liquor used can be adjusted to taste. Rum, cognac, brandy or bourbon can be used. I use a combination of about 2-1/2 cups dark rum, 1 cup brandy and 1/2 cup bourbon.

Just before serving, beat egg whites until stiff. Fold into mixture.

Whip remaining 1/2 litre heavy cream until stiff, and fold in.

Sprinkle with nutmeg.

Note: Egg nog can be stored in pitchers or bowl and refrigerated until use. Since the cream will rise to the top, be sure to stir gently but thoroughly to recombine before serving.

Serves 26

267

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.

268

Lemonade Syrup Base A summertime favourite from Sandra McCallum

• • • •

1 tablespoon grated lemon peel 1 1/2 cups sugar 1/2 cup boiling water 1 1/2 cups fresh lemon juice

In a jar, place peel and sugar. Pour boiling water over, seal and shake until sugar dissolves. Add juice. Store in refrigerator.

Lemonade by the Glass 1/3 - 1/2 cup syrup and 3/4 cup water Adjust proportions to your taste Lemonade by the Pitcher Use all syrup base and 5 cups of water Adjust proportions to your taste

q When limes are plentiful and inexpensive use them, or do a mixture of both. Very refreshing.

269

Marmalade Bacon Butter Sandra McCallum A combination to die for!

• • •

1/2 cup soft butter 1/4 cup marmalade 6 slices cooked bacon, crumbled

Beat first two ingredients together. Stir in bacon. Serve

Lemon Cheese A Great-grandmother knew how delicious this was.

Spread on your morning toast, or use as a cake filling.

Make a few tarts with leftover pastry and fill with lemon curd.

• • • •

1/4 pound butter 2 cups sugar 4 eggs 3 lemons, juice and rind

Mix ingredients well. Cook over boiling water until mixture coats a spoon. Pour into glass jars and store in refrigerator.

Microwave Lemon Butter Thanks to Anne McDonald for sharing this easy version.

• • • • •

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.

270

Play Dough • • • • • •

3 cups flour 1 1/2 cups salt 3 tablespoons oil 6 tablespoons cream of tartar 3 cups water food coloring

Cook over medium heat until very stiff, stirring all the time, about 5-10 minutes. When dry to touch, knead in batches in food processor until smooth.

Store in sealed containers.

Frozen Daiquiri • • • • •

1 can lemonade 1 can limeade 1 can unsweetened lemon juice 3 cans white rum 3 cans water

Mix all ingredients in a plastic container. Place in freezer overnight. Remove 10 minutes before serving.

Serves 8

271

Candied Orange Peel • •

4 large oranges 1 3/4 cups sugar

Remove peel in quarters and soak in cold water for 1 hour. Drain.

Cover with cold water and bring to a boil. Drain.

Cover with cold water again, and bring to a boil. Cover and simmer for 20 minutes or until rind is very tender. Drain.

Cut into 1/4" strips with scissors.

Bring 3/4 cup water and 1 3/4 cups sugar to boil. Add the peel and cook gently for 20 minutes, uncovered, until peel is translucent. Cool in the syrup. Reheat gently, just so peel can be lifted from syrup. Separate strips and place on waxed paper. When dry, shake peel in bag with sugar. Let air dry. Store in airtight container.

272

Perfect Peanut Brittle • • • • • •

1 cup granulated sugar 1/2 cup white corn syrup 1 cup roasted, salted peanuts 1 teaspoon butter 1 teaspoon vanilla extract 1 teaspoon baking soda

In a 1 1/2 quart (1.5L) microwave safe dish, stir together sugar and syrup. Cook on High for 4 minutes.

Stir in peanuts. Cook on High 3 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Cook on High 1 more minute. Peanuts will be lightly browned and syrup very hot.

Add baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet.

Let cool 1/2 to 1 hour. When cool, break into small pieces and store in an airtight container.

Makes about 1 pound.

273

Popsicles • • • • •

1 package Jello 1 package Koolaid 1 cup sugar 2 cups boiling water 2 cups cold water

Combine first four ingredients well, until Jello is dissolved. Stir in 2 cups of cold water. Pour into molds. Freeze.

274

Party Mix aka Nuts & Bolts Lelia M. Beaufoy (Grandy) loved to watch “Meet the Millers” one of the first tv cooking shows 1950-1970

• • • • • • • • • •

3/4 cup butter 2 tablespoons Worcestershire sauce 1 clove garlic 2 teaspoons onion salt or Beau Monde seasoning 2 teaspoons salt 3 1/2 cups Shreddies 4 cups Rice Chex 4 cups Cheerios 1 pound mixed nuts 4 cups pretzel sticks

Melt butter, Worcestershire, garlic, salts together.

Mix remaining ingredients in a large roasting pan. Pour sauce over and bake uncovered at 225ºF for 2 hours, stirring occasionally.

Spread on heavy brown paper to absorb excess butter.

On January 17, 1950 "Meet the Millers" began its 20 year run on local airwaves. Bill and Mildred Miller had been dancers in vaudeville before settling down at their turkey farm in Colden. After a positive response to a guest-appearance on Channel 4, station management asked the couple to return on a regular basis. For two decades on weekday afternoons, "Meet the Millers offered a mix of cooking tips and personality interviews along with cornball humor. The Millers retired to their farm in 1970, and Bill served several terms as the Colden town supervisor.

275

Raspberry Wine Punch • • • • • • • •

1 lemon, thinly sliced 1 lime, thinly sliced 1/2 cup sugar 1 10-oz pkg. frozen raspberries, thawed 1 12 oz. can frozen pink lemonade, thawed 9 cups cold water 1 750 ml bottle dry white wine, chilled 1 16-oz. bottle 7-Up, chilled

In a small bowl, combine lemon slices, lime slices and sugar.

Refrigerate at least 1 hour, stirring occasionally.

In blender or food processor, blend raspberries until smooth. If desired, sieve puree to remove seeds. Combine purée, lemonade concentrate and water; chill.

At serving time, place lemon-lime mixture in the bottom of a large punch bowl. Add raspberry mixture; blend well. Stir in wine.

Slowly pour 7-Up down side of bowl; stir gently with an up-anddown motion. Pour over ice to serve Makes 20 cups

276

Bread and Butter Pickles Amy McClure - Ole Qualley’s cousin from Ohaton, Alberta

• • • • • • • • • • • •

1 gallon pickling cucumbers, medium 8 small white onions 1 green bell pepper 1 red bell pepper 1/2 cup pickling salt cold water 5 cups white sugar 1 1/2 teaspoons turmeric 1/2 teaspoon ground cloves 2 teaspoons mustard seed 2 teaspoons celery seed 5 cups white vinegar

Slice cukes thin, add thinly sliced onion and peppers cut in narrow strips. Add salt, cover with water. Let stand 3 hours and drain.

Combine remaining ingredients and pour over cukes mixture.

Bring to a boil. Place in hot sterilized jars and seal each as you go with a hot sterlized lid.

No processing necessary.

277

Dill Pickles Bev Penner (Farm Women's Union of Alberta Cookbook)

• • •

1 quart white vinegar 3 quarts hard water 1 cup pickling salt

Boil vinegar, water and salt together.

Pack hot sterilized jars with medium cucumbers and pour boiling brine over.

To each 1/2 gallon jar add: • • • • •

2 heads dill 1 clove garlic 1/4 teaspoon alum 1 small piece red pepper (from pickling spices) 1 teaspoon mixed whole spices

No processing required.

o COOK’S TIP Hard water produces the best dills. Generally, in British Columbia, we are blessed with soft water.

Make the recipe anyway, and enjoy!

278

Sweet Beet Pickles Bev Penner’s Gramma Kvale

• • • • •

1 cup white sugar 2 cups brown sugar 1 1/2 cups vinegar 1/2 cup water pickling spice

Combine syrup ingredients and boil softly for 15 minutes to release flavour of spices.

Cook beets until done, then skin and pack in sterlized sealers.

Pour syrup to within 1/4" from top.

Place sterlized lids on jars and screw rings on tight.

Do not over-tighten.

Process in a water bath for 15 minutes.

Bev Penner

279

Mustard Pickles Mabel Robson (Grannan)

• • •

1 quart pearl onions 11 quarts gherkins 1 small cauliflower

• • • • • • •

6 green bell pepper, finely diced 2 cups flour 1 ounce turmeric 1 ounce celery seed 1 gallon cider vinegar 1/2 pound dry mustard 7 cups yellow sugar

Soak onions, gherkins and cauliflower separately in salted water overnight. (1 cup salt/4 cups water) Drain well.

Let stand 10 minutes in vinegar solution (4 cups boiling water/1 cup vinegar) Cook remaining ingredients until thick. Add pickles and cook further.

That’s the recipe as passed down. Nowadays, we know that we must process pickles in a water bath. Please do!

280

Sweet German-style Mustard Eric had more ham, just to have more mustard!

• • • •

1/4 cup mustard seeds 5 tablespoons mustard powder 1/2 cup hot water 1/2 cup cider vinegar

• • • • • • •

1/4 cup cold water 1 tablespoon dried onion flakes 2 tablespoons brown sugar 1/2 teaspoon salt 2 garlic cloves, roughly chopped 1/4 teaspoon each: cinnamon, allspice, dill seeds, dried tarragon 2 pinches ground cloves

•

3 tablespoons honey

The night before (or at least 2 hours before): Combine mustard seeds, mustard powder, hot water and vinegar in a non-reactive ceramic bowl.

Next day (or when ready), combine remaining ingredients in a small saucepan, minus the honey. Bring to a boil, reduce heat and let bubble gently for a minute. Remove from heat and let sit until thoroughly cool (45 minutes). Stir in honey.

Place mustard mixture in work bowl of processor (or blender). Strain spice mixture into the bowl. Process until seeds are ground (this may take 3-5 minutes, with occasional scraping down). Place mixture in double boiler and warm, stirring often, over simmering water until mixture thickens (about 5 minutes).

Mustard will thicken further upon standing.

When cool, ladle into a clear jar and refrigerate.

281

Beergaritas Summer 2001 was our introduction.

Now we pack limeade in our luggage when we go to Mexico.

Graçias Señora Wellwood

•

1 can limeade

• •

1 can tequila 3 bottles beer

Pour all into an appropriate sized container. Stir gently. Pour into salt rimmed glasses.

This delightful chap hung in the Playroom at Cluaran Farms

282

Cool Cukes from Jean Pare - Vegetables

• • • • • • • • •

2 cups granulated sugar 1/4 cup pickling salt 1 teaspoon mustard seed 1 teaspoon celery seed 1 cup vinegar 8 cups unpeeled cucumber, thinly sliced 1 cup sliced onion 2 red peppers, slivered 2 green peppers, slivered

Combine first 5 ingredients in large container to make vinegar mixture. Don't worry about dissolving salt. It will dissolve on its own.

Put cucumber, onion and peppers into another large container.

Pour vinegar mixture over top. Chill overnight before serving.

Will keep for ages in refrigerator.

Makes about 2 quarts (2L)

283

Window Cleaner • • • •

1/2 cup sudsy ammonia 2 cups rubbing alcohol 1 tablespoon Sunlight soap Water to make one gallon

• • • •

2 tablespoons sudsy ammonia 1/2 cup rubbing alcohol 3/4 teaspoon Sunlight soap Water to make 4 cups This quantity fills a 2 litre pop bottle

• • • •

1 tablespoon sudsy ammonia 4 tablespoons rubbing alcohol 1/4 teaspoon Sunlight soap Water to make 2 cups

Can be used in a spray bottle, or can be put in a bucket for washing large windows with a mop and squeegee.

284

Heavenly Nuts Sandra served these at Christmas

• • • • •

8 ounces whole almonds 8 ounces whole walnuts and/or pecans 2 egg whites 1 cup sugar 1/2 cup butter, melted

Preheat oven to 325 degrees.

Using an electric mixer, beat egg whites until frothy. Beat in sugar until smooth and glassy. Fold nuts into egg whites. Melt butter in large baking pan. Spread nut mixture over pan. Bake 25 minutes, stirring half way through and at the end, until no butter remains in the pan and nuts are evenly coated and browned. Cool.

Sugared Almonds 1979 - Cuisine de Barbara a West Vancouver cooking school

• • •

1/2 cup sugar 1/4 cup water 8 ounces whole almonds, unblanched

Dissolve sugar in water over high heat.

Add almonds, stirring constantly until caramelized and dry (will turn white).

Turn out onto a sheet pan to cool.

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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

286

Page

Bread Name of Recipe

Name of Cookbook

287

Page

Cookies Name of Recipe

Name of Cookbook

288

Page

Dessert Name of Recipe

Name of Cookbook

289

Page

Fish & Seafood Name of Recipe

Name of Cookbook

290

Page

Meats Name of Recipe

Name of Cookbook

291

Page

Pasta Name of Recipe

Name of Cookbook

292

Page

Quantity Name of Recipe

Name of Cookbook

293

Page

Salad Name of Recipe

Name of Cookbook

294

Page

Soup Name of Recipe

Name of Cookbook

295

Page

Vegetables Name of Recipe

Name of Cookbook

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Sauces Name of Recipe

Name of Cookbook

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Page

Index 12 South Michigan’s 142 7 minute Icing 212

Aioli Basil Dipping Sauce 162 Alabama Barbecue Sauce 159 Alfredo Sauce 148 Amaretto Cheesecake 194 Amaryllis Aftercare 260 APPETIZERS Artichoke Dip 32 Artichoke Dip, Hot 27 Belly Buttons 15 Bruschetta 31 Cajun Shrimp 26 Cheese Dip, Hot 22 Cheese Rounds 16 Cheese Squares 21 Cheese Straws 18 Chicken Pillows 14 Crab Dip 33 Crab-stuffed Mushrooms 30 Dill Oyster Crackers 28 Goat Cheese Torta 34 Layered Seafood Spread 28 Madrona Point Clam Dip 23 Mini Quiche Tarts 13 Mini Tourtieres 29 Phyllo Cheese Triangles 19 Savory Phyllo Tartlets 12 Smoked Salmon Mousse 17 Spicy Tortilla Roll-ups 32 Spinach Dip 24 Vegetable Dip 20 Wasabi Prawns 30 Apple Almond Cake 213 Apple Crisp 211

Artichoke Dip 32 Artichoke Dip, Hot 27

Bacon and Egg Pie 136 Baguette Bread 52 Baking Powder Biscuits 36 Balsamic Spa Dressing 78 Banana Bread #2, Black 39 Banana Bread, Black 38 Barbecue Sauce, Alabama 159 Basic Salad Dressing 81 Basil Pesto 34 Bean Salad 82 Beef Chili, Polly Bergen's 255 Steak Diane 131 Beergaritas 282 Belly Buttons 15 Bettan's Chicken 125 Beverage Beergaritas 282 Egg Nog 267 Frozen Daiquiri 271 Hot Buttered Rum 268 Lemonade 269 Raspberry Wine Punch 276 Biscotti, White Chocolate Apricot 188 Black and White Chunk Cookies 165 Black Forest Cake 214 Bloody Mary Soup 64 Blue Cheese Dressing 87 Blue Ribbon Cheesecake 197 Blueberry Crepes 198 Blueberry Pork Tenderloin 141 Blueberry Sauce 156 Blueberry Shortcake 199 Bran Muffins 40 Bread and Butter Pickles 277 Breaded Oysters 121 BREADS Baguette 52 Baking Powder Biscuits 36

298

Black Banana Bread 38 Black Banana Bread #2 39 Bran Muffins 40 Carrot Muffins, UBC 51 Cinnamon Buns, UBC 49 Cornbread 36 Crepe Batter 37 Dinner Buns, Soft 44 Garlic 54 GougĂŠre 41 Hobo Bread 42 Scones 43 Yorkshire Pudding 45 Zucchini 46 Broccoli, Party 97 Broccoli Salad 85 Brownie Pudding Cake 200 Brownies, Best 233 Bruschetta 31 Bumbleberry Crisp 201 Butter Tarts 221 Butterscotch Pudding 196

Cabbage, Red 98 Caesar Salad 70 Cajun Shrimp 26 Calamari 109 Candied Orange Peel 272 Carrot Cake 216 Carrot Muffins, UBC 51 Carrot Salad, Piquant 86 Cauliflower Salad 71 Cheese Dip, Hot 22 Cheese Fondue 266 Cheese Rounds 16 Cheese Squares 21 Cheese Straws 18 Cheesecake Amaretto 194 Blue Ribbon 197 Cherry Almond Bundt Cake 217 Cherry Chews 166

Chewy Cereal Squares 167 Chicken Bettan's 125 Cordon Bleu 130 Cornish Game Hens, Glazed 126 Crab Stuffed 135 Kiev, Oven baked 127 Quail 128 Chicken Cordon Bleu 130 Chicken Pillows 14 Chili, Polly Bergen's 255 Chocolate Chip Cookies 170 Chocolate Crackles 171 Chocolate Icing, Incredible 233 Chocolate Orange Torte 237 Chocolate Pudding, Double 228 Chocolate River Bars 172 Chocolate Rum Ice Box Cake 229 Chocolate Rum Mousse 225 Chocolate Syrup 157 Chocolate Torte 238 Cinnamon Buns, UBC 49 Clam Chowder 58 Coconut Macaroons 173 Coleslaw, Marinated 73 COOKIES Biscotti, White Chocolate 188 Black and White Chunk 165 Brownies, Best 233 Cherry Chews 166 Chewy Cereal Squares 167 Chocolate Chip 170 Chocolate Crackles 171 Chocolate River Bars 172 Chrusciki, Polish 185 Coconut Macaroons 173 Dad's 174 Date-filled 182 Filbert Wafers 175 Gingersnaps, English 169 Hazelnut & Almond Fingers 176 Lemon Bars 177 Matrimonial Cake 178

299

Monster 179 Nanaimo Bars 180 Oatmeal 181 Ogopogo Slice 182 Oh Henry Bars 183 Peanut Butter 168 Raisin 184 Rice Krispie Squares 164 Rum Balls 186 Shortbread 187 Snickerdoodles 190 Vanilla Slices 189 Cool Cukes 283 Coquilles St. Jacques 25 Corn Fritters 94 Cornbread 36 Cornish Game Hens, Glazed 126 Cottage Cheese Meatballs 241 Crab Crab Cakes, Darn Good 120 Devilled 111 Dip 33 Quiche 137 Spring Rolls, Oriental 118 Stuffed Chicken Breasts 135 Stuffed Mushrooms 30 Westcoast Devilled 115 Crab Cakes, Darn Good 120 Crab Dip 33 Crème Brulée 223 Crêpe Batter 37 Crêpes Batter 37 Blueberry 198 Golden Apple Roll-ups 227 Rice Flour Crepes 242 Salmon 117 Seafood 117 Turkey 132 Custard, baked 196 Custard, Soft 231

Dad's Cookies 174 Date-filled Cookies 182 DESSERT Amaretto Cheesecake 194 Apple Almond Cake 213 Black Forest Cake 214 Blueberry Crepes 198 Blueberry Shortcake 199 Brownie Pudding Cake 200 Bumbleberry Crisp 201 Carrot Cake 216 Cherry Almond Bundt Cake 217 Chocolate Pudding, Double 228 Chocolate Rum Espresso Mousse 225 Chocolate Rum Ice Box Cake 229 Creme Brulee 223 Gingerbread 218 Golden Apple Roll-ups 227 Lemon Cake 220 Lemon Parfait 205 Lemon Poppy Seed Bundt Cake 219 Lemon Snow 206 Lemon Soufflé 207 Meringue Shells 226 Mud Pie 193 Peach Angel Cake 209 Plum Pudding 202 Raspberry Mousse 210 Rice Pudding 192 Strawberry-Rhubarb Crisp 211 Trifle, English 230 Devilled Crab 111 Dill Oyster Crackers 28 Dill Pickles 278 Dinner Buns, Soft 44 Dressing Balsamic Spa 78 Basic 81 Blue Cheese 87 Guacamole 79 Guppy's 78

300

Honey 80 Italian 81 Papaya Seed 89 Roquefort 87 Duchess Potatoes 95

Egg Nog 267

Filbert Wafers 175 Filbert Waffles 50 Filet Pacific 134 Four Bean Salad 258 French Onion Soup 62 French Toast a l’Orange 55 Frozen Daiquiri 271

Garlic Bread 54 Garlic Steamed New Potatoes 102 Gazpacho 59 Gingerbread 218 Gingersnaps, English 169 Glass Cleaner 284 GLUTEN-FREE Belgian Waffles 247 Carrot Cake 248 Chocolate Chip Cookies 243 Chocolate Orange Torte 237 Chocolate Roll 250 Chocolate Torte 238 Gluten-free Flour Mix 236 Hazelnut Roll 251 Pastry 244 Peanut Butter Cookies 240 Pineapple Upside-down Cake 249 Potato Flour Sponge Cake 245 Rice Flour Crepes 242 Soufflé Brownies 246 Golden Apple Roll-ups 227 Gougére 41 Granola 47 Greek Salad 90

Guacamole Dressing 79 Guppy's Salad Dressing 78

Hamburger Soup 60 Hard Sauce 161 Harlot's Sauce 146 Hazelnut & Almond Fingers 176 Heavenly Nuts 285 Hobo Bread 42 Hollandaise Sauce 156 Honey Dressing 80 Hot Buttered Rum Batter 268 Hummingbird Nectar 261

Ice Cream, Instant Berry 204 Ichiban Salad 72 Italian Dressing 81

Lasagna 149 Layered Seafood Spread 28 Leek and Potato Soup 61 Lemon Bars 177 Lemon Cake 220 Lemon Cheese 270 Lemon Curd 270 Lemon Parfait 205 Lemon Poppy Seed Cake 219 Lemon Snow 206 Lemon Soufflé 207 Lemon Tang Pastry 222 Lemonade 269 Linguini with Clam Sauce 153

Madrona Point Clam Dip 23 Mango Sauce 238 Marinades 160 Marinated Coleslaw 73 Marmalade Bacon Butter 270

301

Matrimonial Cake 178 Meat, Retail Cuts of 143 Meat Roasting Guide 124 Meringue Shells 226 Mexican Green Rice 96 Mincemeat 208 Mini Quiche Tarts 13 Mini Tourtieres 29 Mixed Bean & Ham Soup 67 Monster Cookies 179 Mud Pie 193 Mushroom Bisque 63 Mushroom Quiche 137 Mustard Pickles 280 Mustard Sauce 157 Mustard, Sweet German-style 281

Nanaimo Bars 180 Nearly Instant Biscuits 254 No-cook Pasta Sauce 154 Nuts Heavenly Nuts 285 Sugared Almonds 285 Nuts & Bolts 275

Oatmeal Cookies 181 Ogopogo Slice 182 Oh Henry Bars 183 Onions, Roasted 100 Orange Onion Salad 74 Oriental Spring Rolls 118 Oyster Stew 66

Pancakes 48 Papaya Avocado Salad 89 Party Broccoli 97 Party Mix 275 Party Pasta 152 PASTA Alfredo Sauce 148

Lasagna 149 Linguini /Clam Sauce 153 Meat Sauce 150 No-cook Pasta Sauce 154 Party Pasta 152 Salmon Canneloni 147 Spanish Noodles 151 Tomato Sauce, Harlot's 146 Pastry 221 Pastry, Lemon Tang 222 Peach Angel Cake 209 Peanut Butter Cookies 168, 240 Peanut Butter Pie 224 Perfect Peanut Brittle 273 Pesto, Basil 34 Phyllo Cheese Triangles 19 Pickles Bread and Butter 277 Cool Cukes 283 Dill Pickles 278 Mustard 280 Sweet Beet 279 Pie Butter Tarts 221 Mud 193 Peanut Butter 224 Pumpkin Pie 232 Piquant Carrot Salad 86 Play Dough 271 Plum Pudding 202 Polish Chrusciki 185 Polly Bergen's Chili 255 Popsicles 274 Pork Blueberry Pork Tenderloin 141 Saucy Pork Chops 140 Sweet and Sour Pork 129 Potato Salad 75 Prawn SautĂŠ 119 Pumpkin Pie 232

302

Quail 128 QUANTITY Four Bean Salad 258 Nearly Instant Biscuits 254 Party Pasta 152 Polly Bergen’s Chili 255 Potato Salad 257 Spaghetti and Meat Balls 256 Tossed Salad 258 Quiche Crab 137 Lorraine 139 Mushroom 137

Raisin Cookies, Old-fashioned 184 Raspberry Mousse 210 Raspberry Wine Punch 276 Red Cabbage 98 Rice 95 Rice Flour Crepes 242 Rice Krispie Squares 164 Rice, Mexican Green 96 Rice Pudding 192 Roasted Onions 100 Roasting Guide 124 Roquefort Dressing 87 Rum Balls 186 Rum Sauce 161

SALAD Bean 82 Broccoli 85 Caesar 70 Carrot, Piquant 86 Cauliflower 71 Coleslaw, Marinated 73 Greek 90 Ichiban 72 Orange Onion 74 Papaya Avocado 89 Potato 75

Scallop and Ginger 91 Seven Layer 76 Spinach 77 Spinach Rice 84 Turkey 88 Salad Seasoning Mix 83 Salmon Barbecue Sauce 158 BBQ Maple 113 Canneloni 147 Crêpes 112 Loaf 116 SAUCE Aioli Basil 162 Barbecue 159 Blueberry 156 Cocktail Sauce, Seafood 162 Hard 161 Hollaidaise 156 Marinades 160 Mustard 157 Rum 161 Salmon, Barbecue 158 Spaghetti Meat 150 Saucy Pork Chops 140 Savory Phyllo Tartlets 12 Scallop and Ginger Salad 91 Scallops Coquilles St. Jacques 25 Scallop and Ginger Salad 91 Scones 43 SEAFOOD Calimari 109 Crab Crab Dip 33 Darn Good Crab Cakes 120 Devilled 111 Oriental Spring Rolls 118 Quiche 137 Stuffed Chicken Breasts 135 Stuffed Mushrooms 30 Westcoast Devilled 115 Crêpes 117 Filet Pacific 134

303

General Information 106 Layered Seafood Spread 28 Linguini with Clam Sauce 153 Oysters Breaded 121 Salmon BBQ Maple 113 Canneloni 147 Crepes 112 Loaf 116 Scallops Coquilles St. Jacques 25 Shrimp Cajun Shrimp 26 Cheese Eye-Opener 65 Prawn Sauté 119 Shrimp Sansu 114 Wasabi Prawns 30 Shrimp Sansu 114 Squid in Red Wine/Tomato Sauce 109 Tuna Casserole 122 Seafood Cocktail Sauce 162 Seafood Crepes 117 Seven Layer Salad 76 Seven Minute Icing, Kitchenaid 212 Shortbread 187 Shrimp and Cheese Eye-Opener 65 Shrimp Sansu 114 Smoked Salmon Mousse 17 Snickerdoodles 190 Soft Custard 231 Soft Dinner Buns 44 SOUPS Bloody Mary Soup 64 Clam Chowder 58 French Onion 62 Gazpacho 59 Hamburger 60 Leek and Potato 61 Mixed Bean & Ham 67 Mushroom Bisque 63 Oyster Stew 66

Shrimp & Cheese Eye-opener 65 Spaghetti Meat Sauce 150 Spanish Noodles 151 Spicy Tortilla Roll-ups 32 Spinach Dip 24 Spinach Rice Salad 84 Spinach Salad 77 Spring Rolls, Oriental 118 Squash Puff 99 Squid in Red Wine/Tomato Sauce 109 Steak Diane 131 Strawberry-Rhubarb Crisp 211 Stuffing, Turkey 133 Sugared Almonds 285 Sweet and Sour Pork 129 Sweet Beet Pickles 279 Sweet German-style Mustard 281

Tossed Salad 258 Trifle, English 230 Tuna Casserole 122 Turkey 12 South Michigan's 142 Turkey Crêpes 132 Turkey Dressing 133 Turkey Salad 88 Turnip Casserole 101

UBC Carrot Muffins 51 UBC Cinnamon Buns 49

Vanilla Slices 189 VEGETABLE Broccoli, Party 97 Cabbage, Red 98 Corn Fritters 94 Garlic Steamed New Potatoes 102 Onions, Roasted 100 Potato, Duchess 95 Rice 95

304

Rice, Mexican Green 96 Squash Puff 99 Turnip Casserole 101 Zucchini Pie 103 Vegetable Dip 20 Vegetarian Cottage Cheese Meatballs 241

Waffles 53 Waffles, Filbert 50 Wasabi Prawns 30 Westcoast Devilled Crab 115 White Chocolate Apricot Biscotti 188 Window Cleaner 284

Yorkshire Pudding 45

Zucchini Bread 46 Zucchini Pie 103

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Stir Well and Season to Taste

presents a treasury of family recipes that is 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 including seafood, gluten-free and quantity cooking.

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 cookbooks it was in!

Turning the pages of 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 in her dream kitchen, featured on the cover.

ISBN 0-9733466-0-4 310