from our
Kitchen to yours
One cannot think well, LOVE well, sleep well, if one has not dined well.
-Virginia Woolf
Mom Penner
Some of the Favourites – Love you Lisser! Coconut Shrimp Adjust recipe to the number of people you are feeding.
Ingredients: 40 – 60 large raw shrimp, peeled and deveined – keep tail on 3 large eggs 1 tbsp. water 1/2 c. flour 1 1/2 c. medium unsweetened flour Cooking oil for frying
Directions: Cut shrimp down back, but not through, to other side. Press to flatten slightly. Beat eggs and water together with fork in small bowl. Dredge shrimp with flout. Dip shrimp into egg mixture. Dip into coconut. Deep fry in batches, in hot cooking oil for 1-2 minutes, until golden. Remove to paper towels to drain.
Mom Penner
Mushroom Rolls Ingredients: 1/4 c. margarine or butter 1/2 lb white mushrooms chopped fine 1/2 c. chopped onion 8 oz. block of cream cheese 1/2 tsp. of Worcestershire sauce 1/2 tsp. salt 1/8 tsp. pepper 1/8 tsp. garlic powder White sandwich bread, crusts removed 1/2 c. margarine melted
Directions: Melt first amount of margarine in frying pan on medium. Add mushrooms and onion. Cook for 5-10 min. until onion is softened. Add next 5 ingredients. Stir until cream cheese is melted. Cool. Roll bread slices with roling pin. Divide and spread mushroom mixture on each bread slice. Roll up. Brush with second amount of margarine. Cut each roll into 3 pieces. Arrange in single layer on ungreased baking sheet. Bake at 400 F oven for 10-15 minutes until tossed. Makes 48 rolls.
Mom Penner
WORDS OF WISDOM – words to live by my dear Alissa Do more than exist.....LIVE Do more than touch.......FEEL Do more than look......OBSERVE Do more than read.......ABSORB Do more than hear......LISTEN Do more than listen......UNDERSTAND Do more than think......PONDER Do more than talk.......SAY SOMETHING
Attitude The longer I live the more I realize the impact attitude has on life. Attitude to me is more important than facts. It is more important than the past, than education, than money, than circumstances, than failures, than successes, than what other people think or say, or do. It is more important than appearance, giftedness, or skill. It will make or break a company....a church...a home. The remarkable thing is we have a choice everyday regarding the attitude we will embrace for that day. We cannot change our past, we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play the string we have, and that is our attitude. I am convinced that life is 10% what happens to me and 90% how I react to it. And so it is with you....we are in charge of our attitudes.
Mom Leugner
“And in the end, the love you take, is equal to the love you make.” – Paul McCartney (Had to use music)
Grandma Leugner’s Saucepan Brownie Recipe I chose this recipe because brownies particularly these brownies are considered a huge Leugner family treat.
Ingredients: 1/3 c. shortening 4 tbsp. butter 4 tbsp. cocoa 1/2 tsp. vanilla 1 c. sugar 2 eggs 1/4 tsp. salt 3/4 c. all purpose flour 3/4 chopped walnuts (may leave those out as Derek is allergic)
Directions: Melt shortening and butter in saucepan. Add cocoa. Stir until well blended. Cool, beat in vanilla and sugar. Add eggs, one at a time, beating well after each addition. Sift flour & salt and add to butter mixture. Mix , add nuts, and spread evenly into an 8 x8 pan. Bake 25-30 min in 325 F oven.
Roberta Stockan
Never go to bed angry!
CHICKEN ENCHILADA CASSEROLE Serves 6. I chose this recipe because Uncle Don really likes it.
Recipes: 6 small corn or 3 large flour Tortillas 1 large onion, Diced 2 tbsp. oil 4 oz. can green chilies, seeded & finely chopped 10 oz. can Cream of Mushroom soup 2 c. grated Cheddar cheese (500 ml.) 2 c. grated Mozzarella cheese (500 ml.) 1 c. salsa 3–4 c. cooked chicken, cut into large bite-size pieces (1 kg.)
Directions: Cut each tortilla into 6 pieces. Saute oinion in oil. Add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 quart (1.5 L) casserole with half the tortilla pieces. Cover with 1/2 cup (125 ml) salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with the remaining grated cheeses. Bake at 325 F. for 50–60 minutes. Let stand for 10 minutes and serve.
Dagmar Babuik
Best Pork Chops Ever This recipe evolved. Many years of pulling out my Joys of Cooking cookbook and flipping through to the same pork chop recipe and changing it a bit each time finally produced pork chop perfection:
Ingredients: Marinate 6-8 large pork chops in: 6 tbsp. Heinz chili sauce, 4 tbsp. fresh squeezed lemon juice, 1 tsp. onion powder, 4 tsp. worcestershire sauce, salt to taste, 1/2 tsp paprika, 1/2 tsp turmeric, & about 1 tbsp. mustard per chop for about an hour.
Directions: In large Dutch oven, sear chops well on both sides, brushing each side with about 1/2 TB os regular mustard. When nicely browned, remove chops to plate and keep covered. Add 2 large onions sliced thin, to the pot along with abouot 1/2 c butter (unsalted). Saute onions in butter for a minute, then cover with lid and turn heat on medium til onions are softened. Continue cooking onions until nicely dark golden brown. Add 3/4 cup dry vermouth or cooking sherry and let bubble a minute, then add 1 1/2 cups beef broth. Add pork chops back into pot and put into 350 oven for 1 1/2-2 hours. Take out of oven and simmer on stovetop while adding 3/4 cup sour cream OR if you desire thicker gravy, whisk in flour and water.
Aunt Marj
CRANBERRY ORANGE MUFFINS Ingredients: 1 c. sour cream 1 1/2 tsp. grated orange rined 1/4 c. orange juice 1 large egg (or 2 small eggs) 1/3 c. brown sugar 1/4 c. shite sugar 1/4 c. melted butter 1 1/2 c. flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1 1/2 c. chopped cranberries
Directions: In a small bowl, whisk the first 7 ingredients. Combine the next 5 ingredients. Add the sour cream mixture (first 7 ingredients), stir ‘till just moistened. Stir in cranberries. Divide into 12 muffins tin. Bake at 400 F for 15 – 20 Mins. (Until toothpick comes out clean). Cool in muffin tin for 2 minutes, then turn out on cooling rack.
Jenny Leugner
Lemon Yogurt Pound Cake I like to make this when Jon and I are craving something sweet and it usually only lasts for about a day!
Ingredients: 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. kosher salt 1 c. plain yogurt (I like to use non-fat) 1 c. sugar, divided
3 large eggs 2 tsp. grated lemon zest (2 lemons) 1/2 tsp. pure vanilla extract 1/2 c. vegetable oil 1/3 c. freshly squeezed lemon juice
Directions:
Always remember to take time away from your routine and have fun together!
Preheat the oven to 350 F. Grease and flour a loaf pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter until fully incorporated. Pour the batter into the prepared pan and bake for about 50 minutes (or until an inserted toothpick comes out clean). Allow it to cool before slicing.
Aunty Yvonne
Breakfast Made Easy Make the evening before, then pop it in the oven in the morning.
Ingredients: 16 slices of white bread crusts removed slices of Canadian back bacon or ham slices of sharp cheddar cheese 1/4 c. green pepper finely chopped 6 eggs 1-2 tsp. of Worcestershire Sauce 1/2 tsp. salt 3 c. whole milk 1/2 tsp. pepper dash of Tabasco 1/2-1 tsp. dry mustard 1/4 lbs butter 1/4 c. minced onion Special K or crushed Corn Flakes
Directions:
Wishing you much love and happiness.
In a 9� x 13� buttered, glass baking dish, lay 8 pieces of bread, covering the dish entirely. Cover the bread with the bacon or ham, thinly sliced. Lay slices of cheddar cheese on top of this, then cover with the remaining bread (making it like a sandwich). Now in a bowl, beat eggs, add salt and pepper, add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour this mixture over the entire bread/bacon/cheese - cover and let stand in the fridge overnight. In the morning, melt the butter and pour over the top - cover the entire dish with the crushed Special K or Corn Flakes, then Bake uncovered for one hour at 350 degrees. Remove from oven and let stand for 10 minutes before serving. Serve with fresh fruit and ENJOY!
Grandma Penner
Dampf Knoedle Alissa, this is a recipe that I inherited from Grandma Penner, she adopted it during the time the family spent in Germany during the War. The original was steamed on top of the stove, more like dumplings, but Grandpa did not enjoy it that way so Grandma decided to bake it in the oven, and a new favorite dish was developed. Your father will tell you that this has been a family favorite ever since. - Auntie Catherine
Ingredients: Mix 1 tsp. yeast & 1 tbsp. sugar in 1/2 c. water let this stand for 10 min. Add to 1 cup Milk (warm). 1/2 c. lard and /or butter – melted 1 tsp. salt 1 c. raisins You will need from 4 to 5 cups of Flour, to knead a soft dough. Let your dough rise in a warm place for about 1 hour.
Directions: Meanwhile, peel about 6 large potatoes (red cooking kind) cut them across into 1/2 inch slices and place them in a layer in the bottom of a greased roaster. Next place a layer of meat, 1/2 inch slices of ham or slightly browned pork chops works the best. Now pinch off egg-sized “buns” of dough and place them on top of the meat. Let the dough rise about 3/4 hours and bake at 350 F for about 45 min., check to make sure the potatoes are done and uncover for the last 10 -15 min to brown the “buns”. Serve with a generous amount of “cream gravy”.
Zonya Penner
Butter Soup Otherwise known as cream of potato soup. Serves 2. Alissa, if Zonya was here, she would love to be part of your recipe book, Butter Soup was her favorite food to make, her comfort food. Hope you enjoy! - Auntie Catherine
Ingredients & Directions: Peel, and dice 4 large red potatoes into stock pot (add some diced carrots if you want). Cover generously with fresh water; add 2 to 3 Star Anise, 1 red chili pepper, and 1 to 2 teaspoons of Chicken Soup Base (I buy this in bulk with reduced Salt). Start heating this, meanwhile: 1. Chop several slices of bacon, brown, scoop out and add to soup, pour off bacon drippings, keeping about 2 tbsp. in pan, dice and brown 1 large onion, (add diced celery if you have some) transfer to soup. or 2. Brown the onion (celery) in a bit of butter, transfer to soup now crumble a length of smoked Farmer Sausage into pan and brown then transfer to soup. With all ingredients in the pot, bring to a slow boil and turn down to simmer until your potatoes are tender. Add 1 cup of half & half or cream milk, simmer another 10 min. Serve hot. A sprinkle of dried Parsley and/or a pinch of nutmeg add to the taste.
Dawn Stockan
Mexican Hot Chocolate Snickerdoodles This is a vegan recipe. I love them because they don’t require any fresh ingredients so they’re easy to make last minute...I usually have all this stuff in my cupboards. I take them to potlucks and everyone loves them!
Ingredients: 1 2/3 c. all-purpose flour 1/2 c. cocoa powder 1/2 tsp. cayenne pepper 1/2 tsp. cinnamon
1 tsp. baking soda 1/4 tsp. salt 1/2 c. canola oil 1/4 c. pure maple syrup
1 c. granulated sugar 2 tsp. vanilla extract 3 tbsp. almond or soy milk
For the sugar dusting: 1/3 cup granulated sugar 1 tsp. cinnamon
Directions: Do what makes you happy, Be with who makes you smile, Laugh as much as you breath, Love as long as you live.
Preheat oven to 350 F. In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated. Slowly add the dry ingredients to the wets, mixing continuously. The batter will be stiff. Using the palm of your hands, roll about 3 tbsp. of batter into a small ball. Shape into pancake-like disks and cover one side with the sugar-cinnamon dusting. On a sheet of parchment paper, place each disk about 1” apart, sugar side up. Bake for about 12 minutes. Makes 15-20 cookies, depending how big you want them.
Auntie Catherine
Buttermilk Biscuits Ingredients: 2 c. flour 1 tbsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1/2 c. butter (frozen) 1 c. buttermilk
Directions:
From my garden to your kitchen, Alissa I hope you enjoy these recipes and that they become your favorites too.
Mix dry ingredients, grate in the frozen butter with a medium grater, and add buttermilk and mix just to blend do not over work. Pat or roll the dough to 1/2” thickness, cut with 2” cutter (I just cut into 2” squares), bake on a baking sheet lined with parchment paper at 450 F for 15 min. If you are in a hurry, increase the buttermilk to 1 1/2 cups and drop the dough from a tbsp. onto parchment and proceed. Other options: To serve with soup -stir dried parsley or dill into the dry ingredients. For Breakfast, I often add 1/2 cup of grated cheese to the dry ingredients.
Auntie Catherine
New Years Cookies Ingredients: 3 c. milk, warmed 3/4 c. butter 4 c. raisins 6 eggs 2 tsp. yeast 3 tsp. salt 7 c. flour
Directions: Combine all ingredients and beat the batter well with a wooden spoon, let rise for 45 min. then beat down and drop by tablespoon into HOT fat, fry to golden brown and drain on paper towels.
Donna Leugner
Butter Tart Squares Easy to make and I like it.
Ingredients & Directions: Blend and pat into a 9X9 pan. Bake the following for 5 min. at 350 F. 1 1/2 c. flour 1/2 c. butter 2 tbsp. icing sugar Combine the following and pour over cooked base. Bake 35 min. or less at 325 F.
Don’t take each other for granted, to the world you may be one person,but to one person you may be the world.
1 1/4 c. brown sugar 1/4 c. melted butter 2 eggs, beaten 1 tbsp. vinegar 1 tsp. vanilla 1 c. golden raisins
Aunt Christine
Carrot Cake Enjoy!
Ingredients 2 c. flour 2 tsp. baking soda 1 1/2 tsp. baking powder 1 tsp. salt 2 tsp. cinnamon 1 1/2 c. white sugar 4 eggs 2 c. carrots, grated 1 1/4 c. crushed pineapple, drained 1 c. walnuts, chopped 1 1/4 c. oil
Directions: Put dry ingredients in bowl. Add sugar, oil and eggs. Beat for 1 minute. Add pineapple, carrots and nuts. Mix well. Bake at 350 F in a 9x13 inch pan for 35 to 40 minutes.
Patti Leugner
Southern Burgers I chose this recipe because burgers are good anytime and you can make these in the winter!!
Ingredients & Directions: 1 lb hamburger 1 c. fine bread crumbs (can use crushed crackers, about 1/2 c) 1/2 c. chopped onion 1/2 c. milk Salt and pepper / seasoning to taste Mix together and form into burgers.
Always be best friends and never go to bed mad!! Do things together!!
Sauce: ( I usually 1/2 this and find it enough for 4-5 burgers) 2 tbsp. melted margarine 4 tbsp. brown sugar 1 c. ketchup 2 tbsp. vinegar 1 1/2 tsp. Worcestershire Mix and spoon on top of burgers. Bake at 350 F for 1 hour.
Patti Leugner
3-Day Buns (May Munn’s Recipe) Alissa & Derek, come down anytime and I will show you how to make the 3 day buns. These buns are a Leugner tradition!
Ingredients & Directions: 3 tbsp. butter melted 3 tbsp. flour (or more) Mix well together and add 3 c. of boiling water mix until smooth. Let cool. Soak 1 pkg of yeast, 1 c. warm water, and 1 tsp. sugar till foams. When first mixture is cold and yeast is foamy add them together and add 2 cups white sugar, 2 eggs lightly beaten, and 1 tsp. salt. Mix in enough flour, about 6 to 7 c. just so dough doesn’t stick to your hands. Set in a cold place but do not freeze. Punch dough down twice a day. On the third evening, shape into balls and let rise overnight; Bake at 375 F oven for about 17 min. To double the recipe, double everything except the sugar and the yeast!! And enjoy!!
Chris Fluter
Bacon Quinoa with Almonds and Herbs ACTIVE 15 MIN; TOTAL TIME 40 MIN; SERVINGS 4 Quinoa is the new “in food” and my Bacon Quinoa with Almonds and Herbs is tasty enough that even those that don’t like to try new things like this one. Hey - it has bacon in it. It makes a great side dish for just about anything or if you toss in a baked chicken breast it makes a great meal all on its own.
Ingredients 1/3 c. slivered almonds 1 tsp. vegetable oil 2 thick slices of applewood-smoked bacon, cut into 1/4* inch dice 1 small shallot, minced 1 c. quinoa, rinsed
What you see all depends on what you are looking for… Look for the good….
2 c. chicken stock 1 sage sprig 1 tbsp. minced chives 1 tbsp. chopped parsley Salt and freshly ground white pepper
Directions: Preheat oven to 350 F. Spread the almonds in a pie plate and toast in oven until golden brown, 4 minutes then let cool. In medium saucepan heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 min. Add the shallot and cook stirring a few times, until softened by not brown, about 1 minute. Add the quinoa, stock, and sage and bring to boil. Cover and cook over low heat until stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage, and fluff the quinoa with a fork. Stir in the chives, parsley, and toasted almonds. Season with salt & pepper and serve!
Christa Sloan
Potato Salad with Mustard Dill Dressing I chose this recipe because living in the Okanagan we have all these fresh ingredients readily available and BBQ’s almost everyday in the summer! It’s simple, doesn’t require fancy ingredients, and it’s the best potato salad I’ve ever had! I’m pretty sure I’m invited to BBQ’s just for my potato salad:)
Ingredients
My advice for a long and happy marriage is to accept each other for who you are, love each other unconditionally, and never forget why you fell in love. :)
1 1/2 lbs. of red new potatoes 1/4 c. dijon mustard 1/8 c. grainy mustard 1/2 c. olive oil (I decrease this amount a bit) 1 tbsp. balsamic vinegar 1/4 minced onion 3 tbsp. chopped fresh dill (I always use more) salt and pepper to taste * I also like to add hard boiled eggs and radishes to this recipe *
Directions: Bring a large pot of salted water to a boil, dice the potatoes and cook them in the water until they are tender, but NOT mushy! Drain. Mix together all remaining ingredients and toss with the still warm potatoes. Salad can be served slightly warm or at room temperature!
Kimberly Klockow
Chicken & Cheese Enchiladas with Salsa & Sour Cream I chose this recipe because it is quick and easy, for people on the go! I am not much of a cook, and only started really using recipes when I went on a meal plan this past spring. This recipe helped me learn that cooking can be fun, and is healthy too! I also like how it can be modified for variety or to satisfy picky eaters. For example, I will sometimes use veggie ground round in place of the chicken, add peppers to the vegetables, use whole wheat tortillas, and substitute tex mex cheese instead of mozza to spice it up! You can use your imagination.
Ingredients
Wishing you all the best on your special day, my friend! I am so excited for you and I know you will look fabulous! May you have a long and happy life together! Congratulations!!!!
2 chicken breast(s) 1/2 onion – medium (I prefer red) 1 c. mushrooms (optional) 1/2 c. spinach leaves - fresh
4 tortilla(s) - corn 1/2 c. salsa (can use enchilada sauce) 1/2 c. cheese - mozzarella (light, grated) 4 tbsp. cream - sour (light)
Directions: Cook chicken breast and shred. Dice onions and sautĂŠ with spinach leaves and mushrooms. Fill corn tortillas with cooked and shredded chicken breast and cooked vegetables . Roll to enclose, and place in a casserole dish. Top with salsa (or enchilada sauce) and shredded mozzarella cheese. Bake at 350 F until the cheese is melted. Garnish with sour cream.
November 10, 2013