Recipes

Recipe Favorites of family,

friends & me!

Recipes and information found in this book have been compiled over the years by myself, my friends, my family and some findings come from various internet sites. Some things remain anonymous because at the time I just copied them down, so unfortunately I cannot give credit where all credit is due.

However, I hope you enjoy each and every one of them! Recipes compiled by Sandy Groening ~ completed 2002.

Appetizers Dips & Cracker Spreads

Spinach Dip Sandy Groening

1 package (300 g) frozen spinach, thawed and drained 1 package dry vegetable soup mix 1 can (7 oz) water chestnuts 1 bunch green onions finely chopped 1 cup mayonnaise 1 cup sour cream

Combine all ingredients. Mix well. Let sit 1/2 hour before serving. Makes 2 1/2 cups. Hull out pumpernickle round loaf of bread. Fill with spinach dip. Serve bread pieces with dip.

Super Bowl Taco Dip Bonnie Bentz

1 8 oz block cream cheese softened 1 can Hormel Chili 2 cups shredded cheddar cheese

Layer in order given and bake until bubbly. Serve hot with taco chips.

Surprise Spread Cracker Dip Sandy Groening 8 oz cream cheese (low fat works well) 1/4 cup mayonnaise (low fat works well) 1 cup seafood tangy cocktail sauce 1 green pepper, chopped 1 tomato diced 1/2 cup sour cream (low fat works well) 1– 1 1/2 cups baby shrimp 2 cups finely shredded mozzarella cheese 3 green onions

Mix cream cheese, sour cream, and mayonnaise. Spread over 12” pizza pan. Scatter shrimp over cheese mixture. Add layers of seafood sauce, mozzarella cheese, green peppers, green onions and tomato. Cover and chill until ready to serve. Spread on crackers. Serves 10-12 *Can also be made without shrimp.

Artichoke Dip Allison Utecht

2 cans artichokes, chopped well 1 cup mayonnaise 1 cup shredded parmesan cheese (don't use fat free) dash of Worchestershire sauce dash of garlic salt

Mix above ingredients. Bake 20-30 minutes at 350°F. Serve with crackers

Easy Onion Dip

1 package Lipton onion soup mix 2 cups sour cream (low fat works well too)

Mix thoroughly together. Chill. Serve with chips or your favorite veggies!

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Easy Fruit Dip 1 – 8 oz container of your favorite yogurt 1 cup whipped cream Mix and serve.

Fruit Dip 1/2 pkg. Cream cheese (4 oz), softened 1/2 cup confectioner’s sugar 2 tsp. Lemon juice 1 cup cool whip or whipped cream Whip all together and serve chilled.

Dips & Cracker Spreads Appetizers

Dilly Veggie Dip Margaret Goertsen

1 cup sour cream (light works well) 1 cup mayonnaise or miracle whip (light works well) 1 tsp. seasoning salt 1 tsp. garlic powder 1 tsp. parsley flakes 1 tsp. dill weed

1 Tbsp. onion flakes Combine all ingredients. Mix well. Let sit 1 hour before serving. Serve with your favorite veggies or chips.

Guacamole Dip

3 avocados - peeled and seeded 1 med. tomato - peeled, chopped fine 1/4 cup onion - minced fine 1 clove garlic - crushed 2 Tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. cumin powder 4 drops hot sauce

Using a fork or electric beaters, mash avocado. Stir in remaining ingredients. To hold before serving or to store leftover guacamole, press a piece of plastic wrap directly onto surface of guacamole and refrigerate. NOTES: Serve with any Mexican dish, or just as a dip with tortilla chips. If your avocados are not soft, place them in a brown paper bag and hide the bag away in a cabinet for a day or two. That will ripen them up.

Cheese Ball Laura Dueck 8 oz pkg. cream cheese 3 cups cheddar cheese, grated 1/4 cup sour cream 1/2 cup finely chopped green onions or red onion dash Worcestershire sauce dash Tobasco sauce

Blend and shape into ball. Roll in crushed walnuts or almonds. Cover with foil and chill until firm.

Italian Veggie Dip Sandy Groening 1 cup sour cream 1 cup mayonnaise 1 envelope Good Season’s Zesty Italian Salad Dressing Mix 1/4 cup finely chopped green pepper 1/4 cup finely chopped red pepper

Refrigerate. Serve with veggies, breadsticks or chips.

Easy Cheesy Salsa Dip Sandy Groening 1-16 oz Velveeta cheese block, cut up 1 cup your favorite chunky salsa Microwave cheese and salsa in a 1 1/2 quart micro-wavable bowl on HIGH 5 minutes or until cheese is melted. Stirring after 3 minutes. Serve hot with tortilla chips and pepper strips.

Easy Cheesy Chili Dip Sandy Groening

1-16 oz Velveeta cheese block, cut up 1-15 oz can chili

Microwave cheese and salsa in a 2 quart micro-wavable bowl on HIGH 5 minutes or until cheese is melted. Stirring after 3 minutes. Serve hot with tortilla chips and pepper strips.

Appetizers Dips & Cracker Spreads

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Appetizers Finger Food

Honey Garlic Chicken Wings Sandy Groening

2 cups honey or corn syrup 1/2 cup soya sauce salt & pepper garlic powder or a clove of freshly minced garlic 5-6 lbs. Wings or drummettes Place chicken in marinating dish. Sprinkle with salt and pepper. Mix honey and soya sauce and pour over chicken. Marinate for a couple of hours. Bake at 350°F for 1-1 1/2 hours. Place tin foil over chicken for 1st part and remove later for browning. Baste while cooking.

Eggrolls Sandy Groening 4 cups shredded cabbage/bean sprouts 2 cups shredded celery 1 medium onion 1/4 tsp. Ground pepper 1/2 tsp. Sugar 1 tsp. Salt 3 tsp. Soya sauce 1 lb. Minced pork/beef sautéed Sauté meat, then mix altogether: remove excess juice. Moisten all around edges with egg white. Deep fry seam up at 250°F. Serve with plum sauce.

Fiesta Nacho Pizza Sandy Groening (Pampered Chef recipe)

1 pkg. Pillsbury Crescent Rolls 4 oz cream cheese 1/2 cup sour cream 2 Tbsp. taco seasoning 1/2 tsp. lemon juice 1 clove garlic 1 tomato 1 red onion 1/2 green pepper 2 oz cheddar cheese 12 regular corn chips

Pre-bake crescent rolls into a crust on flat baking stone. Mix softened cream cheese and sour cream, add taco seasoning. Add pressed garlic, lemon juice, salt and pepper to taste. Spread cheese mixture on crust. Core and dice tomato and sprinkle on pizza. Chop small amount of red on-ion and green pepper and sprinkle on pizza. Top with shredded cheese and broken chips.

Mushroom Bread Sandy Groening (Pampered Chef recipe) 1 pkg. Crescent rolls 2 cups sliced, fresh mushrooms 1 tbsp. Butter, melted 1/4 cup grated parmesan cheese 1/4 tsp. Italian seasoning Preheat oven to 375°F. Separate dough into triangles. Place on 13 inch baking stone. Spread and roll out dough to cover stone using lightly floured roller. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares and serve warm.

Super-Quick Garlic Bread Sandy Groening (Pampered Chef recipe)

1 loaf Italian Bread 1/2 cup butter or margarine, melted 2 garlic cloves, pressed 1 tbsp. Fresh basil or 1 tsp. dried basil 1/4 tsp. Salt Preheat oven to 375°F. Cut bread into 1 inch slices and place bread on a baking stone. Place butter in microwave for 45 seconds or until melted. Add pressed garlic, basil and salt. Mix with pastry brush and brush onto both sides of the bread slices. Bake 13-15 minutes or until bread is crisp around edges. Serve hot!

Easy Microwave Nachos Arrange nacho chips on a plate or microwave safe surface. Sprinkle with cheddar cheese and then layer more chips and layer more cheese. Put in microwave for about 1 minute or until cheese melts. Sprinkle chopped green onions over top. Serve immediately with sour cream & salsa. ( shred-ded lettuce or sliced olives optional ) 4

Berry Freezer Jam Monique Desorcy

4 cups raspberries or strawberries 4 cups sugar ¼ tsp. finely shredded lemon peel or orange peel 3 oz liquid fruit pectin 2 tbsp. lemon juice

Measure 2 cups of crushed berries. Combine berries, sugar, and peels. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture; stir for 3 minutes. Ladle at once into jars or freezer containers, leaving a ½-inch space from top. Seal and label. Let stand at room temperature about 2 hours. Store up to 3 weeks in the fridge or one year in the freezer. Makes 2 pints.

Appetizers Preserves

Beet Pickles Margaret Goertsen

2 1/2 cups vinegar 2 1/2 cups sugar 4 cups water 3 tbsp. Pickling spice Pour over peeled and cooked beets that have been cut into bite-size chunks and put in jars to seal. Makes 6 quarts.

Bread & Butter Pickles Margaret Goertsen

Slice cucumbers and onions and soak in 1/4 cup pickling salt overnight (1/4 cup to a 4 litre pail of sliced cucumbers or 1/3 cup to the large stain-less steel bowl) Add: 4 cups vinegar 4 cups sugar 2 tbsp. Turmeric 2 tbsp. Celery seed 1 tbsp. Mustard 1 tsp. Ginger Makes 7 pints. Bring to a boil and add to drained cucumbers and onions. Boil until yellowish and seal in hot, sterile jars.

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Refrigerator Pickles 1 1/2 cups sugar 6 cups cucumbers sliced 1/2 cup onions, sliced 1 cup vinegar 1 tbsp. Salt red pepper (optional) Mix cucumbers and onion, then mix, sugar and vinegar. Pour juice over

Mustard Pickles 2 cups brown sugar 1 cup vinegar 1 tsp. Mustard 2 tsp. Turmeric 1/2 cup flour 1 tsp. Alum Cook a few minutes, add cubed or sliced, peeled cucumbers. Cook a few minutes more. Put in jars and seal. Makes 6 pints

Juice for Fruit Preserves Heat in pot: 2 cups sugar 6 cup water Wash, de-stone and peel fruit. When sugar is dissolved, pour over prepared fruit in jars. Put sterile lids on sterile jars. Screw on lids just until barely tight; don’t over tighten. Put fruit jars in hot water in canner, when water comes to a rolling boil, steam fruit for 7 minutes. NO LONGER other wise fruit gets mushy.

Soups Appetizers

Creamy Chicken-Broccoli Soup

2 Tbsp. butter 1 cup sliced mushrooms 1/2 cup chopped onion 1/2 cup green or sweet red pepper cut in 1 inch strips 1 clove garlic, minced 1/2 tsp. dried basil leaves crushed 1 can cream of chicken or cream of broccoli soup 1 can condensed chicken broth 1 3/4 cups milk 1 1/2 cups cut up cooked chicken 1/8 tsp. black pepper 1 cup broccoli flowerets

In 3-quart saucepan over medium heat, in hot margarine, cook mush-rooms, onion, green pepper, garlic and basil until vegetables are tender, stirring occasionally. Stir in soup and broth until smooth. Stir in milk, chicken, black pepper and a dash of nutmeg. Add broccoli; heat to boiling. Reduce heat to low. Cover; cook 5 minutes or until broccoli is tender. Makes 6 cups.

Broccoli/Cauliflower Soup

3 cups chicken broth 2 cups milk 1/4 cup chopped onion 1 tsp. Worchestershire sauce 1 cup shredded cheese or cheese whiz 1 medium head of broccoli/cauliflower cut up & steamed 4 Tbsp. butter 1/4 cup flour

Fry onion in butter, just until cooked but not browned. Blend flour with the broth. Add to cooked broccoli, then add milk and Worchestershire sauce. Lastly add shredded cheese.

Zumma Borscht (Summer Borscht) Sandy Groening This is a Mennonite soup which is one of our favorites!

Ham Drippings 2 sticks Pioneer Farmer Sausage sliced into half moons (or ham roast) 6 large potatoes peeled and cubed 1 bunch fresh dill chopped fine 1 bunch Onion Greens/Chives Salt & Pepper to taste (I put in quite a bit) 10-12 cups water

Take the farmer sausage (cut into half moon pieces), ham roast drippings and the water and cook until the sausage is cooked through. Add the cubed potatoes, onion greens, dill weed and salt and pepper. Simmer for a couple of hours. Serve with cream or sour cream. Note: left-over mashed potatoes are great to add to make a nice thick soup. * You can also take a ham bone and cook that in 12 cups water and sim-mer for a couple of hours and then instead of farmer sausage, add the ham from the roast chopped up into bite size pieces.

Great Cream of Broccoli Soup 3 cups water 3 tsp. Redi-Base (either chicken or vegetable) 1-10 oz. pkg. chopped, frozen broccoli 1/4 cup onion, minced 1 bay leaf 4 Tbsp. butter or margarine 4 Tbsp. flour 1 cup light cream salt & pepper to taste

Sauté onions in butter until soft. Blend in flour. Add water, Redi-Base, broccoli and bay leaf. Simmer until broccoli has thawed. Bring to a boil. Salt & pepper to taste. Remove from heat and add light cream.

Serve

Appetizers Soups

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Soups Appetizers

Olive Garden's Pasta E Fagioli Soup Evy Wiebe This recipe is amazingly like the Olive Garden's chilli-like soup. For an easy, delicious meal, serve it hot with bread. It is wonderful and well worth the effort.

1 lb. ground beef 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 2 cans diced tomatoes (14 1/2 oz) 1 15 oz. can red kidney beans (with liquid) 1 15 oz. can great northern beans (with liquid) 1 15 oz. can tomato sauce 1 12 oz. can V-8 juice 1 tbsp. white vinegar 1 1/2 tsp. salt 1 tsp. oregano 1 tsp. basil 1/2 tsp. pepper 1/2 tsp. thyme 1/2 lb. (1/2 pkg.) Ditali pasta (short tubes)

Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Hamburger Soup Monique Desorcy

1 ½ lb. hamburger browned 1 can tomato soup 2 medium onion chopped 3 cans beef consommé soup 4 cups water 8 tbsp. pot barley 3 carrots chopped 3 celery sticks chopped 1/8 tsp. thyme 1 tsp. parsley flakes 2 bay leaves 1 can crushed tomatoes

Bring to boil. Simmer for 2-3 hours, stirring regularly. Yummy with rye bread.

Corn Chowder Randine McLean

1/2 cup chopped onion 1/4 cup margarine or butter 1/4 cup flour 2 cups chicken broth 2 cups milk 3 medium potatoes cut, cubed and cooked 1 - 19 oz can of cream corn 1 - 16 oz can of kernel corn, or frozen 1/4 cup chopped parsley salt & pepper to taste

Cut up 1 farmer sausage into bite size pieces. Brown and add onion. Sauté until tender. Blend in flour and add broth and milk. Stirring while cooking, until soup is think and bubbly. Stir in remaining ingredients and heat on low.

Appetizers Soups

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Corn Chowder Evy Wiebe

A quick and easy soup that tastes great! 4 slices bacon, diced 1 med. onion 2 cups corn 1 1/2 cups potatoes 1 tin cream of mushroom soup 3 cups milk 1/2 tsp. salt 1/8 tsp. pepper Dash Parsley or chives, optional

Sauté the bacon and onion until bacon reaches desired crispness (if very crisp bacon is desired, add onions mid-way through frying bacon). Put in sauce pan and add remaining ingredients and bring to boil. Cover and cook on low heat until potatoes are cooked. (If you want a chunkier soup, just add more corn and potatoes.) * Watch it carefully, the soup wants to stick to the bottom and burn *

Soups & Salads Appetizers

Squash & Apple Bisque Cathy West

1 (2 lbs.) butternut squash peeled and cubed 1/2 cup onion chopped 1 can (14 1/2 oz.) ready to serve chicken broth 2 cups apple sauce 1/2 tsp. ground ginger 1/4 tsp. salt 1 cup sour cream

Mix all ingredients except sour cream in 3 1/2 –6 quart slow cooker. Cover and cook on low 8-10 hours or high 3-5 hours until squash is tender. Place one third to one half of the mixture at a time in blender or food proc-essor and beat on high until smooth-return to slow cooker. Stir in sour cream. Cover and cook on low for 15 minutes. Garnish with a dollop of sour cream and apple slice.

Appetizers Soups

Baked Potato Soup

2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half and half cream

Garnish 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, chopped (green part only) Preheat oven to 400°F and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

Chicken’n Kommst (Cabbage) Borscht Margaret Goertsen

This is a Mennonite soup which is one of our favourites! Cook the chicken till done. Take out of pot and let broth cool Then skim the fat. Add salt and pepper to taste Add chopped dill, parsley, onion, and a whole bay leaf for seasoning Add cabbage finely chopped and tomatoes with their juice Add chopped chicken Optional additions: tomato juice or tomato soup, chopped celery, a few carrots and potatoes, rice or pot barley It is all done to taste. Add cream or milk before serving. If you don’t have a chicken, ham and ham broth is a nice flavouring to this soup as well. 8

Appetizers Soups

Green Bean Soup (Schoble Zup) Margaret Goertsen Boil ham bone, with ham meat or farmer sausage. Cool and skim off fat Then add beans (dried ripe beans or cut green beans) Onions, salt to taste, usually ham has enough salt in it. Some parsley and summer savory, about 1/2 hr. before serving.

Pasta E. Fagioli Soup Heather Nolan 1 lb. lean ground beef 1 can tomatoes soup 1 can (398 ml) crushed or stewed tomatoes 1 can (398 ml) red kidney bean carrots sliced thin- as many as you'd like! 2 tsp. garlic powder 1/2 tsp. marjoram 1 tsp. Tabasco sauce (adjust amount depending on your taste) salt and pepper to taste more garlic if you like! cooked pasta (best if bite size pasta but any shape you like)

Brown the ground beef , and add 1/2 cup water. Once beef if cooked add all the spices and simmer for approx. 15 minutes. Add another 5 - 6 cups water, carrots, tomatoes soup, stewed tomatoes and kidney beans. Sim-mer soup for 1 -2 hours to allow veggies to cook and for flavours to mix. Once all veggies are cooled taste and add more Tabasco sauce, salt and pepper if needed. Add cooked pasta and serve. If you're not planning to serve immediately then reheat at a later time and add cooked pasta just before serving. You can add a number of different veggies, anything you like, this is just the way the Olive Garden serves it!

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Best Ever Vegetable Soup Dora Dyck

6 cups water 1 cup chopped celery 3 tbsp. Beef bouillon powder cubes 1 – 7 1/2 oz tin tomato sauce 2 bay leaves 2 tsp. Basil 2 –14 oz cans green beans, drained 2 cups chopped onion 1 cup sliced carrots 1 – 28 oz tin tomatoes 1/2 cup alphabet pasta 2 tsp. Chilli powder salt and pepper Put all ingredients in large pot except for green beans, bring to a boil, re-duce heat, cover and simmer 50-60 minutes. Add green beans and cook until thoroughly heated or until vegetables and pasta are tender.

Salads Appetizers

Fruit Salad Monique Desorcy 1 can (20 oz.) pineapple chunks ½ cup white sugar 2 tbsp. cornstarch 1/3 cup orange juice 1 tbsp. lemon juice 1 can (11 ounces) mandarin oranges, drained 3 to 4 unpeeled apples, chopped 2 to 3 bananas, sliced

Drain pineapple, reserving ¾ cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir one minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Strawberry Spinach Salad Cathy West

1-2 packages fresh sliced strawberries 1 bag spinach 1 head romaine lettuce

Dressing:

1 cup oil 1 cup vinegar 1/2-1 cup sugar depending on your taste 1/4 cup sesame seeds 1/4 cup poppy seeds

Mix dressing and store in fridge overnight, if possible. You can use salt and pepper if you wish. Create salad-strawberries should be thinly sliced. Pour dressing over salad and mix-YUMMY!

Broccoli Bacon Salad Sandy Groening

2 cups broccoli flowerettes 2 cups caulifower flowerettes 1/2 cup diced red onion or sweet onion 1/2 cup sunflower seeds 3/4 cup raisins 1/2 lb. Bacon fried crisp and crumbled

Dressing:

3/4 cup mayonnaise 2-3 tsp. red wine vinegar 2 tbsp. sugar

Combine all first ingredients. Set aside. Combine all dressing ingredients. Pour over broccoli mixture. Stir and chill a few hours before serving.

Pasta Salad Kathy Fast

2 cups macaroni 2 tomatoes chopped ½ cucumber chopped ½ green pepper chopped

Sauce:

½ cup sugar ½ cup ketchup ½ cup vinegar ½ cup oil

Salt and pepper to taste.

Creamy Greek Salad Sandy Groening

Combine 1 small tomato cut into bite-size pieces, 1/2 of a cucumber halved & sliced, 1/4 cup finely chopped red onions, 1 large chopped green pepper and 1/4 cup feta cheese crumbled. Add 2-3 tablespoons mayon-naise. Add salt & fresh ground pepper to taste. Mix in 2 cups of torn up pieces of romaine lettuce and serve immediately.

Appetizers Salads

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Appetizers Salads

Cookie Salad

1 pkg. Instant vanilla pudding 1 cup butter milk

Beat together and let set 10 minutes. 1 15 oz. Can pineapple tidbits, drained 1 small can orange segments, drained 12 chocolate wafers, crushed (I use Oreo’s, just not as many) 1 large tub cool whip

Mix all together in large bowl and fold in cool whip.

Green Bean Salad Randine Mclean

1 tin green beans 1 tin yellow beans 1 tin kidney beans Celery chopped fine, optional Onion 3/4 cup sugar 1/2 cup vinegar 1/2 cup salad oil

Orange Pineapple Jello Salad Sandy Groening 2 pkgs. orange jello 2 cups hot water 1 tbsp. vinegar 1 tin crushed pineapple 2 cups sour cream

Dissolve jello in hot water, add vinegar. When partially set add sour cream and beat with rotary beater then add pineapple. Pour into a mold or a serving bowl. Refrigerate 4 hours or until firm. Note: To remove from mold: moisten fingertip and gently pull gelatin from top edge of mold: dip mold in warm , not hot, water, just to rim, for about 15 seconds; lift mold from water, hold upright and shake to loosen gelatin: moisten chilled serving plate with water) this allows gelatin to be moved after unmolding) place moistened serving plate upside down on top of mold; invert mold an a plate: holding mold and plate together, shake slightly to loosen; gently remove mold. If gelatin does not release easily, dip mold in warm water again for a few seconds. Remove mold; center gelatin on serving plate .

Creamy Rice Fruit Salad Margaret Goertsen

2 apples cored, peeled and cubed 2 bananas sliced 1 large tin pineapple tidbits, drained 2 cups cooked white, long grain rice (not Uncle Ben’s) 2 cups whipped cream (sweetened to taste)

Cook rice and set to cool. Prepare whipped cream. Slice up fruit and add a 1/2 tsp. of lemon juice to the fruit to prevent browning. Mix all together and enjoy!

Lemon Fruit Salad Janine Goertsen

1 tin fruit cocktail (fully drained) 1 package prepared of lemon pie filling 2 cups whipped cream (sweetened) 2-3 cups miniature marshmallows

Prepare lemon pie fillings as per directions on package. Cool. Drain fruit cocktail and add to lemon pie filling. Fold in whipped cream and marsh-mallows. Chill several hours and serve.

Confetti Pasta Salad Pampered Chef Recipe

1- 9 oz pkg. Fresh tortelllini, cooked and drained 1 cup broccoli, chopped 1 cup cauliflower, chopped 1 small carrots, thinly sliced 2 tbsp. Thinly sliced, green onions 1 clove garlic, pressed 1/2 cup fat-free Italian salad dressing 1 tsp. Hot pepper sauce (optional) 1/2 cup fresh grated Parmesan cheese Combine all ingredients except for cheese and toss gently. Top with cheese and serve.

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Smoothies & Drinks Appetizers

Fruit Smoothies

Ingredients: 2 cups plain nonfat or lowfat yogurt 1/2 cup lowfat (2% milk) 1 medium-size very ripe banana (about 6 oz.), diced 1 cup unsweetened frozen berries; or 1 cup rinsed and hulled fresh berries or chopped peaches 1/2 cup crushed ice 1 teaspoon vanilla Honey

Instructions: In a blender, combine yoghurt, milk, banana, berries, and vanilla; whirl un-til smooth and frothy. Sweeten to taste with honey; then whirl again. Pour into glasses.

Applebee's Banana-Berry Freeze

1 10-ounce box frozen sweetened sliced strawberries, thawed 1/3 cup pina colada mix 2 cups ice 2 ripe bananas pineapple juice

Garnish whipped cream 2 fresh strawberries Use a blender to puree the entire contents of the thawed box of frozen strawberries. Add 1/3 cup pina colada mix and 2 cups of ice to the blender. Cut the end off end banana -- set these pieces aside to use later as a gar-nish -- then put the bananas into the blender. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses. Slice each strawberry halfway up through the middle and add one to the rim of each glass. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.

The Houli Fruit Fizz

1 12-ounce can cold Sprite 1/2 cup cold pineapple juice 1/4 cup cold orange juice 1 cup cold cranberry juice

Combine all of the ingredients in a pitcher and pour into two glasses over ice. Be sure all of the ingredients are cold when combined.

Fruit Punch Monique Desorcy 2 boxes sweetened orange juice 3 cups pineapple juice ½ can frozen lemonade 2 Litres 7-up

Appetizers Smoothies & Drinks

Mocha Latté Chill 1 cup double strength coffee, cold (see Tidbits) 1 cup half and half 1/2 cup Hershey's chocolate syrup

Topping whipped cream Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream.

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Emerald Punch Lucille Wiebe

1 – 48 oz pineapple juice 4 – 6 oz frozen lime aid 2 oz liquid honey 1 – 28 oz fruit cocktail 1 tbsp. Lemon juice ice 7-up to taste Yields 2 1/2 gallons.

Smoothies & Drinks Appetizers

Arby’s Jamocha Shake

1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 3 cups vanilla ice cream 3 tablespoons chocolate syrup

Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. Pour drink into two 16-ounce glasses.

Orange Julius 6 oz. orange juice, from frozen concentrate - unprepared 1 cup milk - lowfat okay 1 cup water 1/4 cup sugar 1 tsp. vanilla 8 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes, adding ice cubes one at a time, until smooth.

Fruitie Smoothie Sandy Groening

3 cups frozen strawberries 1 1/2 cups orange sherbet 1-2 cups citrus fruit juice (orange or pineapple)

I make this as a smoothie or I pour it into popsicle holders and freeze for a hot day. VERY YUMMY!

Eggnog Coffee Sandy Groening

1/4 cup Maxwell House Coffee 1/4 tsp. ground nutmeg 2 tbsp. sugar 2 1/2 cups cold water 1 cup eggnog cool whip, thawed

Place coffee and nutmeg in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir in hot eggnog. Serve immediately. Top each serving with whipped topping. Sprinkle with additional nutmeg.

Homemade Lemonade Sandy Groening

1 cup fresh squeezed lemon juice or lemon juice from concentrate 3/4-1 cup sugar 6-7 cups water

Mix, chill and serve! I usually use 6-7 lemons. Adjust amounts according to taste. Variation: use 4 lemons and 3 limes; or add some 7-up for some bubbles

Strawberry Lemonade

1/2 cup lemon juice (from 3-4 fresh lemons) 1/4 cup sugar 2 cups water 2 tablespoons Hershey’s strawberry syrup

Mix ingredients together in a pitcher. Serve over ice.

Appetizers Smoothies & Drinks

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Yummy Tangy Punch Nancy Klassen

3 quarts rhubarb juice 2 cans berry punch 2 cans pink lemonade Chill and serve with 7-up. Half punch half 7-up.

Main Course or Side Dishes Vegetable, Rice & Pasta

Spanish Rice Casserole Margaret Goertsen

1 cup rice 2 cups tomatoes 1 onion 5-6 strips bacon 1 tsp. salt

Boil rice with salt. Fry bacon, strain off excess fat-add onion then fry ‘til done. Then add cooked rice and tomatoes. Mix well. Bake 45 minutes to 1 hour at 350°F.

Veggie Stir-Fry Monique Desorcy

2 tbsp. olive oil 2 cloves garlic 1 onion 3 or 4 cups mixed vegetables: carrots, celery, yam, pea pods, mushrooms, cauliflower, etc. 1 cup broccoli ¼ or ½ tsp. ginger 2 tbsp. soy sauce 1 or 2 cups cooked Chinese steam fried noodles 2 cups cubed cooked chicken (optional)

Pour oil in Wok along with garlic and onion. Add all vegetables and cook until desired consistency. Add ginger and soy sauce. Stir in noodles.

Scalloped Potatoes Monique Desorcy 4 tbsp. butter 4 tbsp. flour ¾ tsp. salt 1/8 tsp. pepper 2 cups milk 1 can mushroom soup 6 or 7 medium potatoes 1 large onion

Melt butter. Stir in flour, salt and pepper. Add milk. Stir constantly until boiling. Remove from heat. Stir in soup. Peel potatoes. Slice thinly. Peel onion and slice into rings. Layer half of po-tatoes and onions in a 2.5 L casserole. Pour half the sauce over. Layer rest of potatoes and onions on top. Cover with rest of sauce. Bake covered in 350°Ffor 40 minutes and uncovered for another 30 minutes.

Healthy Veggie Noodle Casserole Monique Desorcy

2 cups egg noodles 2 cloves garlic 1 yam 1 cup broccoli flowerettes 1 cup quartered mushrooms 1 cup shredded mozzarella cheese 2 tbsp. light soy sauce ¼ tsp. crushed dried thyme ¼ tsp. pepper

In large saucepan of boiling water; cook noodles and garlic for 4 minutes. Add yams; cook for 4 minutes. Add broccoli and mushrooms; cook for 2 minutes or until all vegetables are tender. Drain well. In bowl, toss to-gether noodle mixture, cheese, soy sauce, thyme and pepper until cheese melts.

Rice Casserole Jocelyn Armbruster

2 cups raw rice 1 tin mushrooms with liquid 1 pkg. onion soup mix 1/4 cups Soya sauce 1/4 cups oil 3 cups boiling water

Mix in casserole and bake at 350°F for 1 hour.

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Vegetable, Rice & Pasta Main Course or Side Dishes

Creamy Potato Casserole Evy Wiebe An excellent side dish for those great summer bar-b-ques. It can easily be made the day before and stored in the refrigerator until baking time.

4 or 5 large potatoes, boiled and sliced 1 large onion, chopped 1 tin cream of mushroom soup 2 cups sour cream 1 cup cheese, divided

Sauté onion and add mushroom soup, sour cream, and 1/2 cup cheese. Put potatoes in a 2 1/2 quart casserole dish and cover with mushroom sauce. Sprinkle with remaining cheese. Bake at 350°F for 45 minutes or until heated through.

Cheesy Lasagna Roll-Ups Sandy Groening

12 whole wheat lasagna noodles ¾ cup onions, chopped 2 tsp. olive oil 1 ¼ cups part skim or nonfat cottage cheese 1 ½ cups part skim or low fat cheddar cheese, shredded 1 package frozen broccoli, cooked and well drained (10oz) ¼ tsp. salt 1/8 tsp. garlic powder ¼ tsp. dried basil ¼ tsp. dried oregano 1/8 tsp. black pepper 1 tbsp. whole wheat flour ½ cup parmesan cheese 2 cups perfect tomato sauce

Preheat oven to 350°F. Gently cook lasagna noodles to al denté slightly firm) stage: cool in a bowl of cold water. Sauté onions in oil until tender, set aside Beat cottage cheese in small mixing bowl until smooth. Mix all but ¼ cup of cheddar cheese into the cottage cheese. Mix in broccoli, salt garlic pow-der, basil, oregano, pepper and onion. In separate bowl mix flour and parmesan cheese; set aside Spread a small amount of spaghetti sauce in the bottom of rectangular baking dish. Remove lasagna noodles from water one at a time. Pat dry with a paper towel; spread ¼ cup cottage cheese mixture on each noodle and sprinkle with parmesan cheese mixture. Roll up jelly roll fashion. Arrange lasagna roll ups in the baking dish and cover with remaining sauce. Bake for 30 minutes. Remove from oven and sprinkle with reserved ched-dar cheese. Return to oven for 3 minutes or until cheese is melted.

Vegetarian Meatless Chili Cathy West

1 large can chick peas or garbanzo beans 2 cans red kidney or chili beans 1-2 large cans chopped tomatoes-spiced or not 1-2 cans corn Chili powder to taste 1-2 cloves garlic 1 Box Brown Rice 1-2 medium onions chopped 1 green pepper chopped 1 yellow or red pepper chopped ( or both if you like) Salt Pepper Oregano or any other chili type spices that you like

Dump everything into your slow cooker and go for it! Add extra liquid as needed. This is a cook as you dare recipe-add or take away as you like.



15

Lasagne Florentine

1 Tbsp. olive oil 2 cloves garlic, minced 1 onion finely chopped 500 g ricotta or cottage cheese 2 cups finely chopped fresh spinach 2 cups shredded mozza cheese 1 jar of your favorite spaghetti sauce 1/2 cup water (rinse out the jar from the sauce and add to mixture) 9 lasagne noodles Salt & pepper

Heat oil, cook garlic and onion until tender. Combine ricotta cheese, spin-ach, half of the mozza cheese and onion mixture. Combine sauce and wa-ter and mix well. In a 13X9 baking dish, spread 1/3 sauce mixture. Top with 3 lasagne noodles. Spread half of the cheese mixture over the noo-dles and top with 1/3 sauce, then sprinkle some mozza. Top with 3 lasa-gne noodles. Spread remaining cheese mixture over the noodles and top with 1/3 sauce and sprinkle more mozza. Top with remaining lasagne noo-dles, sauce and remaining mozza cheese. Cover and bake at 350°F for 45-50 minutes. Let stand 10 minutes before serving.


Olive Garden's 5-Cheese Lasagna 1/4 cup butter or margarine 1/4 cup flour 2 cups milk - lowfat okay 1/4 cup sun-dried tomatoes, oil-packed - minced 1 Tbsp. minced garlic 3 1/2 cups ricotta cheese - lowfat okay 3 eggs 1 cup grated parmesan cheese - lowfat okay 1/2 cup grated romano cheese - lowfat okay 1/2 tsp. salt 1 tsp. black pepper 12 lasagna noodles - prepared and cooled 4 cups shredded mozzarella cheese - lowfat okay 1 cup fontina cheese marinara/spaghetti sauce - to top grated parmesan cheese - to top

Melt butter over medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and place in 3 quart mixing bowl. Add garlic, ricotta, eggs, parmesan, romano, salt, and pepper to bowl. Add 1 1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use. Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, over-lapping slightly. Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup moz-zarella and 1/4 cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350°Fand bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. Can be refrigerated a day before baking if desired.

Olive Garden's Fettucine Alfredo

1/2 cup butter 2 Tbsp. cream cheese 1 pint heavy cream 1 tsp. garlic powder salt - to taste black pepper - to taste 2/3 cup grated parmesan OR Romano cheese - preferably fresh 1 Lb. fettucine - prepared as directed

In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15 - 20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan.



16


Purple/Red Cabbage & Apple Cathy West

This is great with Pot roast or Saurbraten.

1 Head purple cabbage 4 medium red cooking apples, cored and chopped 1/2 to 1 cup brown sugar 1 cup raisins

Shred cabbage, cook over medium hear until soft or moderately soft. Add apples and brown sugar and raisins. Use salt and pepper to taste, dash of cinnamon if you like. Cook until tender. Serve hot or cold.

Alfredo Salad with Fettucine Monique Desorcy

Greek Salad: Lettuce & spinach mix 1 tomato ½ small cucumber ½ cup crumbled feta cheese (2 oz) 2 green onions 3 radishes 1 tbsp. sliced pitted ripe olives ½ cup Vinaigrette: ½ cup oil, 1/3 cup vinegar, 1 tbsp. sugar, 2 tsp. thyme, oregano or basil, ½ tsp. paprika, ¼ tsp. mus-tard, 1/8 tsp. pepper

Fettuccine Alfredo: ¼ cup butter 1 ½ cup whipping cream 500 g Fettuccine ½ cup parmesan cheese

Toss Salad. Spread over each plate. Melt butter with cream; keep warm. Cook fettuccine according to package directions; drain and return to pot. Spread Fettuccine over salad. Pour but-ter-cream mixture over everything. Add parmesan cheese over and serve.



Garlic Mashed Potatoes

6 yellow potatoes medium size, peeled and cut in half 2 cloves garlic, peeled and left whole ¾ cup half and half 2 Tbs. butter 1 Tbs. Kosher salt Fresh ground pepper to taste

In a large pot put the potatoes and garlic cover with 3 inches of water and put over medium to high heat. Bring the potatoes to a boil and cook until a fork can easily pierce through the potato. Strain the potatoes and immedi-ately put into the bowl of an electric mixer. Add the butter, salt and pepper and whip the potatoes. Slowly add the half-and-half until the potatoes are at the consistency preferred. Serve immediately. *Note: Don't try beating potatoes in a food processor: the fast spinning motion will develop the gluten in the potatoes and turn them into a grey, sticky mass. You can use an electric beater if your potatoes are too chunky .

Chicken Bubbat Ann Dyck

2 cups flour 1 tsp. Salt 1 cup milk 3 tsp. Baking powder 2 eggs ¼ cup sugar 2 cups raisins Mix and put in a brown lunch bag and put on top of chicken pieces in the roaster and bake at 350°F until chicken is done.

Stuffing Margaret Goertsen

4 cups dry bread crumbs 1/2 cup melted butter or margarine 1/2 tsp. salt 1 1/2 tsp. sage 1/8 tsp. pepper 1/2 cup water 1/8 tsp. thyme 4 tbsp. chopped onion

Put into slow cooker on low for 6 hours.

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Thai Chicken Fried Rice Sandy Groening

2 1/2 cups cooked white rice ( 1 cup raw yields 2 1/2 cups cooked) 1 skinless, boneless chicken breast 6 tbsp. olive oil 1-2 cloves garlic minced 2 eggs 1 tbsp. fish sauce 2 tbsp. soya sauce 1 tbsp. oyster sauce 1/2 tsp. black pepper 1/3 cup green peas frozen 1 small onion, chopped 1 red pepper, in strips or chopped 6 fresh mushrooms, sliced

Prepare rice and set aside. Slice the chicken into 1/4 inch strips. (It’s easier to cut chicken when its partially frozen.) Heat oil in fry pan/wok until it’s just about to smoke. Add garlic and stir fry for 30 seconds. Add chicken and stir fry for 1 minute. Turn heat down to medium and stir fry for 1-2 minutes more, until chicken has warmed through and turned white. Break the eggs directly into the wok. Increase heat to medium high and fry the eggs without breaking them for 2 minutes, until they’re partially set. Push eggs and chicken to one side of the wok and add the rice to the other side. Add fish sauce, soya sauce and oyster sauce on the rice and then, using a shoveling motion, combine the two sides of the wok, tossing and stirring for two minutes, mixing the rice with the eggs and chicken , work-ing from the bottom up, so that all the rice has a chance to fry in the oil and everything is integrated. Sprinkle black pepper on the rice and add the veggies. Toss and stir for another couple of minutes, making sure the peas are heated through but that the veggies are not over cooked. Serve hot.

Meat or Poultry Main Dishes

Chicken Fried Rice Ann Dyck COOK: 1 cup rice or have ready 3 cups left over rice HEAT: in large skillet 4 tbsp. cooking oil FRY & ADD: 1 lb. Cubed cooked chicken (or leftovers)

¼ tsp. Garlic salt 1 med. Onion (chopped) ½ tsp. salt 1-2 tbsp. soy sauce 1/8 tsp. pepper 1 tsp. sugar

ADD: 3 cups cooked rice ADD: 1 cup vegetables. Cooked (peas, carrots, corn, etc.) Stir well into meat / rice Scramble 2 eggs, Add to above and serve. Serves 4 people

Betty Crocker’s Caramelised Pot Roast Cathy West

4 lbs. Beef boneless chuck roast 1 tbsp. Olive oil 1 tsp. Salt 1/2 tsp. Pepper 6 medium onions, sliced 1 1/2 cups beef broth 3/4 cups beer 2 tbsp. Dijon mustard 2 tbsp. Packed brown sugar 2 tbsp. Cider vinegar

Trim excess fat off. Heat oil in pot or skillet over medium high. Cook beef in oil for 10 minutes turning occasionally. Sprinkle with salt and pepper. Place onions in 3 1/2 –6 quart slow cooker. Place beef on onions. Mix re-maining ingredients: pour over beef and onions. Cover and cook on low 8-10 hours until beef is tender. Slice beef and serve with onions and juices.

Main Course or Side Dishes Meat & Poultry

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Hamburgers Sandy Groening

4 lb. ground beef 1 large onion minced 1 tsp. garlic powder 1 cup Italian Seasoned or Plain Bread Crumbs 1/2 tsp. ground pepper 4 eggs 1 1/2 tbsp. salt

Mix together thoroughly and make into patties. They freeze well for up to a month in the freezer if they are individually wrapped first in saran wrap and then in foil.

Meatballs Monique Desorcy 1 beaten egg ½ cup onion ¼ cup parsley ¼ tsp. pepper 1/8 tsp. nutmeg 1 tsp. Worcestershire sauce ½ tsp. oregano 1 ½ lb. ground beef

(Option: may add ½ can of tomato soup and ¼ cup of long grain rice) Mix. Roll into balls. Fry. Excellent with Sweet & Sour sauce. Let soak and simmer for one hour.

Italian Sausage – for pizza Monique Desorcy 1 lb. lean ground pork 1 ½ tsp. salt 3 ½ tsp. paprika 2/3 tsp. garlic powder (ground garlic) 1/3 tsp. fennel seed 1 tsp. pepper ¼ tsp. crushed red pepper (optional)

Mix all spices. Blend into meat. Refrigerate for several hours before cooking.

Meatloaf Monique Desorcy beaten egg ¾ cup soft bread crumbs (1 slice) or oatmeal ¼ cup milk ¼ cup onion ¼ cup celery ¼ cup carrots 2 tbsp. parsley ¼ tsp. thyme ¼ tsp. basil ¼ tsp. salt ¼ tsp. pepper 1 lb. ground beef Sauce: 3 tbsp. brown sugar ¼ cup ketchup ¼ tsp. nutmeg ¼ tsp. mustard

Mix all but beef. Add beef and mix well. Press into loaf pan. Spread sauce over. Bake at 350°F for 55 minutes.



Meat Casserole Sue Floyd

1 Kraft dinner cooked 1 1/2 pounds hamburger cooked 1 cup celery chopped 1 medium onion chopped 1 green pepper chopped fine 1/2 cup melted butter 1 tablespoon curry power 1 can tomato soup 1/2 cup water 1 can corn drained 1 tablespoons HP sauce

Cook Kraft dinner as directed. Brown meat and set aside and then sauté onions, pepper and celery together in butter and add them to meat in a large bowl. Add the other ingredients and mix together. Put into casserole dish and bake at 350°F for 1 hour covered and then another 1/2 hr uncov-ered. 19


Spareribs In Sauce Margaret Goertsen 1 1/2 cups brown sugar,

3 cups water. 1/4 cup soy sauce, 2 cups ketchup. 6 tbsp. corn starch, 3 whole cloves 1/2 tsp. thyme, 1 1/2 bay leaves, (pineapple opt.)

Brown ribs at 300 - 350°F in oven. When done pour off any fat that's in the bottom of roaster or Transfer ribs into another container, removing all fat. Pour sauce over the ribs.

Chicken Teriyaki 3 tablespoons sesame seeds 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey 1 teaspoon oriental sesame oil (optional) 1 teaspoon minced fresh ginger 1 clove garlic, minced 1/4 teaspoon black pepper 4 skinless, boneless chicken breast halves (4 ounces each), cut into 1-inch chunks Green onion for garnish

In a medium bowl, combine sesame seeds, soy sauce, honey, sesame oil, ginger, garlic, and pepper. Mix well. Set aside 2 tablespoons of marinade. Add the chicken to remaining marinade in bowl and stir to coat. Cover bowl with plastic wrap; refrigerate for 30 minutes, stirring occasionally. Preheat the broiler. Remove the chicken from marinade; place on a broiler pan. Dis-card the marinade in bowl. Broil 5 inches from heat, basting with reserved marinade and turning once, until no longer pink in center, about 10 to 12 minutes. Garnish chicken with green onion. Serve immediately. VARIATION For a special occasion, serve the chicken over Chinese noo-dles with a dipping sauce. To prepare the sauce, in a small bowl, combine 1/4 cup reduced-sodium soy sauce, 1 teaspoon minced fresh ginger, and

Quesadillas Sandy Groening 2 tbsp. olive oil 2 chicken breasts, boneless and skinless 1 large onion cut into 1 inch squares 1 green bell pepper cut into 1 inch squares 2 scallions or green onion chopped 1/4 tsp. ground black pepper 1/4 tsp. salt 1 cup salsa (mild or hot depending on desire) 1 cup sour cream 6 12 inch tortilla shells 2 cups shredded cheese

Heat fry pan with 1 tbsp. oil. Add sliced chicken to fry pan with salt and pepper: cook approximately 5-6 minutes. Add onions and peppers: cook until veggies are crisp but tender. In a twelve inch fry pan heat 1 tbsp. oil, when hot add tortilla shell. Sprinkle cheese over shell. On one half add chicken and veggie mixture, fold over to make a half circle and wait until one side of cheese is melted, then flip and melt the other side. Remove from pan and repeat with more shells. To serve, cut half circle into 4 pie pieces and sprinkle with sour cream, remaining grated cheese, salsa and scallions.


Beef Stroganoff Sandy Groening

1/2 lb. ground beef 1/4 cup chopped onion 1/2 tsp. garlic powder 1 can mushroom soup 1 Tbsp. oil 1/2 tsp. worchestershire sauce 2/3 cup sour cream

Sauté chopped onion in oil. Add meat and garlic powder ‘til brown. Com-bine soup and worchestershire sauce and add to meat. Simmer 10 min-utes. Add sour cream-heat through but don’t boil. Serve over cooked wide egg noodles.

20

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can condensed cream of chicken soup 1 cup Original Bisquick ½ cup milk 1 egg

Heat oven to 400°F. Mix veggies, chicken and soup in ungreased 9 “ pie plate. Stir remaining ingredients until blended. Pour onto pie plate Bake about 30 minutes or until golden brown.

Mary’s Meatballs & Sauce Kathy Fast

Meatball Mixture: 2 lbs. ground beef 1 egg couple of squirts of prepared mustard bread crumbs milk finely chopped onion garlic salt (or garlic powder & seasoning salt) ground pepper Sauce: 1 ½ cup ketchup or tomato sauce ½ cup vinegar (a little less than) 2 tsp. Chili powder 4 tsp. Worcestershire sauce 1 cup brown sugar

Mix the meatball mixture thoroughly and then roll into small balls. Bake the meatballs for 15-20 minutes at 350°F. Prepare sauce and heat in mi-crowave until hot – pour over meatballs and put into slow cooker for 1 hour.

Shepherd's Pie Bonnie Bentz

1 10-oz package frozen cut green beans, whole kernel corn, peas, or mixed vegetables (depending on what you like) 1 pound ground beef ½ cup chopped onion 1 10 3/4-to 11-oz can of cheddar cheese soup 1 teaspoon Worcestershire sauce 1/4 teaspoon dried thyme 1/4 teaspoon pepper Instant mashed potatoes (enough for 4 servings)

Run cold water over vegetables to separate. In a large skillet cook meat and onion till meat is brown. Drain. Stir vegetables and 1/4 cup water into skillet. Cook, covered, 5 to 10 minutes or till vegetables are tender. Stir in soup, Worcestershire sauce, thyme, and 1/4 teaspoon pepper. Transfer to a 1 1/2 quart casserole ( works well in a 9X9 glass cake pan). Prepare potatoes according to package directions. Drop mounds on top of the hot mixture. If desired, sprinkle with paprika and shredded cheddar cheese. Bake in a 375°F oven for 25 to 30 minutes or till hot. (Put on cookie sheet...it usually bubbles over.) Variation-Sandy Groening

Use ground turkey instead of ground beef for lower calories and a slightly different flavour: spice it up a little more by adding 1/2 tsp freshly ground pepper. You could also you use leftover real mashed potatoes which are creamy, smooth and warmed and definitely top it with shredded cheddar!.



Zippy Mexican Casserole Rachel Elias makes 4-6 servings

1 lb. hamburger 1 tbsp. vegetable oil 14 oz. can tomato sauce 1 cup mozzarella cheese, shredded 1/2 tsp. chilli powder 150 g. bag taco chips 1 tsp. cumin

Preheat oven to 375°F. Sauté meat in oil in frying pan over med.-heat until no pink remains. Stir frequently. Drain fat. Add sauce and seasonings and bring to boil. Cover bottom of 8"x9" casserole dish with half chips and 1/2 the cheese. Pour meat mixture on top. Top w/ remaining cheese. Bake for 5 min. till cheese melts.

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Salsa Mac’n Cheese Sandy Groening

1 pound ground beef, chicken or turkey 2 cups of your favorite salsa (I use PC White Corn & Black Bean Salsa) 1 3/4 cups water 2 cups elbow macaroni (I have used spirilli ) 8-12 oz of Velveeta Cheese, cut up

Brown meat in large skillet: drain Stir in salsa and water. Bring to a boil. Stir in macaroni. Reduce heat to medium low & cover. Simmer 8-12 minutes until macaroni is tender. Add Velveeta cheese; stir in until melted. Serve.

Easy Taco Monique Desorcy Brown 1 lb of hamburger with a small onion, salt and pepper. In a roaster combine:

2 cans tomato soup 2 cans beans 2 cans mushrooms chopped celery 2 tbsp. chili powder

Add fried hamburger with onion. Put in 350°F for 1 ½ hours. Stir after 45 minutes.

Chicken Nuggets Monique Desorcy

1 cup flour ½ tsp. salt 1 tsp. baking powder 1 egg 2/3 cup milk 1 tbsp. oil 2 cups cooked chicken cut into pieces

(Use this batter to make onion rings or for wieners – use cornmeal instead of flour for a change – or deep fry apples and roll into icing sugar after cook-ing) Mix all but chicken into a batter. Plunge chicken pieces into batter. Cook each piece in deep fryer for 4-5 minutes until golden. Serve with the sauce of your choice.

Easy Ham Divan Monique Desorcy

1 bunch broccoli 8 slices sandwich ham 10 oz can of mushroom soup 1/3 cup milk ¼ cup mayonnaise 2 tsp. lemon juice ¼ cup parmesan cheese

Cook broccoli until barely tender. Roll ham around broccoli (3 or 4 florets per ham). Arrange in casserole. Mix all other ingredients save cheese. Pour over ham. Sprinkle cheese on top. Bake at 400°F for 30 minutes until sauce is bubbly.


Ground Turkey Burritos 1 pound ground turkey or beef 1 large onion -- chopped 1 large green pepper -- chopped 2 chillies , your choice 1 clove garlic -- minced 1 can refried beans 1 can chillies -- chopped 3/4 cup picanté sauce 1 teaspoon ground cumin 1/2 teaspoon oregano 1 teaspoon salt 1 dash cayenne 1 cup Monterey jack cheese -- shredded 8 flour tortillas

Brown the turkey with onion, peppers and garlic. Drain excess fat. Add the remaining ingredients and simmer about 20 minutes, skimming excess liquid off the top. Let cool a bit so the mixture is a little firmer. Warm the tortillas in the microwave or individually in a frying pan to soften. Put a big spoonful in the center of each tortilla, top with some cheese, and wrap, folding the ends within. Optional additions: black beans, corn, more chillies, rice, whatever you like. NOTES : I make a triple batch of these, freeze them on a cookie sheet then wrap in aluminum foil and store in freezer bags. Great for lunches!


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Classy Chicken Holly Chant

3 chicken breasts (skinned & de-boned) 1/4 tsp. pepper 3 Tbsp. oil 10 oz. frozen broccoli OR asparagus (FRESH is better) 10 oz. can cream of chicken soup 1/2 cup mayonnaise 1 tsp. curry powder 1 tsp. lemon juice 1 cup grated cheddar cheese 2 cups egg noodle OR rice OR small pasta

Cook noodle/rice/pasta, drain & put on BOTTOM of casserole dish (~7" or 18cm). Cook broccoli/asparagus until tender crisp, drain and place on top of noo-dles/rice/pasta. Cut chicken into ~2"x4" (5x10cm) pieces & sprinkle with pepper. Sauté` slowly in oil over medium heat until white & opaque(~6min.), drain and place on top of broccoli/asparagus. Mix soup, mayonnaise,curry & lemon juice together and pour over chicken. Sprinkle top with cheddar cheese & bake uncovered @ 375°F for 30-35 min.

Sweet & Tangy Chicken Pauline Conrad 1 tbsp. Vegetable oil 4 boneless chicken breast halves 1 can tomato soup 1 tbsp. packed brown sugar 2 tbsp. vinegar 1 tbsp. Worcestershire sauce 4 cups hot cooked rice

Heat oil in skillet. Add chicken and cook until browned. Add soup, sugar, vinegar and Worcestershire sauce. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice. Serves 4.

Santa Fe Chicken Pauline Conrad

1 tbsp. all purpose flour 1 tbsp. chili powder 4 boneless chicken breast halves 2 tbsp. vegetable oil 1 can Tomato soup 1/4 cup shredded cheddar cheese

Mix flour and chili powder. Coat chicken with flour mixture. Heat oil in skil-let. Add chicken and cook until browned. Pour off fat. Add soup. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done. Sprinkle with cheese. Serves 4.

Swiss Steak Monique Desorcy 1 lb. beef round steak, cut ¾ inch thick 2 tbsp. flour 1 tbsp. oil 16 oz canned tomatoes, cut up 1 small onion, sliced and separated into rings ½ cup celery ½ cup carrots ½ tsp. thyme 2 cups hot cooked rice or noodles

Cut meat into 4 serving size pieces. Trim fat. Combine the flour, ¼ tsp. salt, and ¼ tsp. pepper. With a meat mallet, pound flour mixture into meat. In a large skillet brown meat on both sides in hot oil. Drain fat. Add undrained tomatoes, onion, celery, carrot, and thyme. Cover and cook over low heat about 1 ¼ hour or till meat is tender. Skim fat. Serve with hot rice or noodles.



Pigs in a Blanket Rachel Elias

1/2 cup shortening or margarine 2 cups flour 1 tbsp. sugar 3 tsp. baking powder 1 tsp. salt 3/4 cup milk

Mix with pastry mixer. Knead 10 times on floured surface. Roll out. Cut To size and roll wieners. Bake 10-12 min. @ 400°F. The number it makes depends on the type of wieners you use. 23

Chicken Salad

3 1/4 cups chicken breast, cooked, cubed 3 Tbsp. light mayonnaise or miracle whip 1/4 cup celery, chopped 1/4 cup red pepper, chopped 1/2 tsp. onion powder salt & pepper

Mix all ingredients in a large bowl and serve on buns or bread.

Pizza Buns Sandy Groening

1 stick pepperoni, sliced 1 cup chopped onion 1 cup chopped green pepper 1 cup sliced mushrooms 1 can tomato soup 1 Tbsp. oregano 1/8 tsp. ground pepper Mozzarella cheese, sliced

Sauté chopped onion. Add meat and other veggies. Add tomato soup and spices. Simmer 10 minutes. Spoon onto buns, add the slice of mozza cheese. Bake at 350°F for 10 minutes and broil for 2 minutes.


Chicken & Broccoli Braid Sandy Groening(Pampered Chef recipe)

2 cups cooked chicken chopped 1 cup broccoli chopped 1/2 cup red or green bell pepper 1 garlic clove, pressed 1/2 cup shredded cheddar cheese 1/2 cup mayonnaise 1 tsp. dried dill weed 1/4 tsp. salt 2 packages Pillsbury Crescent Rolls 1 egg white, lightly beaten 2 Tbsp. slivered almonds

Preheat oven to 375°F. Chop chicken and broccoli, add bell pepper and cheese. Press garlic over veggie mixture and mayonaise, dill weed and salt. Mix well. Place the cresent roll dough in a circular fashion on a round pan.( I used a stone) Put mixture in crescent rolls and roll up to make what looks like a wreath. Brush with egg white and sprinkle with almonds.

Pizza Pops Ann Dyck 4 cups flour 4 tbsp. cooking oil 1 tsp. salt 1 2/3 cup warm water Mix & let sit 5-10 min.

FILLING 250 grams pepperoni 250 grams mozzarella cheese about a pint of pizza sauce

Mix and make like cheese pockets. Deep fry till done.


Oriental Chicken Salad Monique Desorcy

2 cups cubed chicken, browned in butter, garlic, salt and pepper small head of cabbage (chopped finely) 2 3 oz packages of Mr. Noodles (oriental noodles) 3 green onions chopped Dressing: 1 pkg. Mr. Noodles seasoning ½ cup oil 3 tsp. vinegar 1 tbsp. sugar 1 tsp. salt ½ tsp. pepper

Hamburger Helper Monique Desorcy Brown 1 ½ lb. hamburger with an onion cut up. Drain fat. Add a couple ta-blespoons of onion soup mix and two cans of mushroom soup. Bring to a boil, then simmer. Add cooked egg noodles and serve. 24

Japanese Chicken Wings Jocelyn Armbruster

1 lb. chicken cup up 1 egg beaten 1/2 cup flour 1/2 inch vegetable oil

Dip chicken pieces into beaten egg then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan- pour sauce over it. Sauce: 1 tbsp. Soya sauce, 1 tbsp. water, 1/3c white sugar, 2 tbsp. vine-gar, 1/8 tsp. salt. Bake chicken without sauce for 15 min @ 300°F. Add sauce and bake for 10 more minutes. Sauce tastes great with rice. Make double recipe if de-sired.

Holubshi or Cabbage Rolls Margaret Goertsen

1 1/2 lb. ground pork 1/4 cup minced onion 1 egg 1 cup cooked rice 1/2 tsp. Salt 1/2 tsp. Pepper 1 can tomato soup Cabbage leaves 1/2 tsp. Basil 1 tin Tomato paste 1 cup Water

Cook rice and mix well with uncooked ground pork. Add half a tin of to-mato soup to pork mixture, 1 egg & salt & pepper. Put cabbage in the freezer over night and take out in the morning. The leaves will be limp and easy to make into rolls. Take a cabbage leaf and put desired amount of pork mixture onto it and roll it up. Put rolls in roaster. Cover rolls with re-maining tomato soup mixed with, basil and tomato paste and water. Bake at 350°F for 1 hour. Serve with mashed potatoes.


Martha Stewart’s Sauerbraten Cathy West

4-5 lb. Top or bottom round of beef Coarse salt Freshly Ground Pepper 4 tbsp. Canola oil 4 cloves garlic, coarsely chopped 2 large onions, thinly sliced 2 bay leaves 1/4 cup ketchup 1 cup red wine vinegar 2 cups red wine, such as burgundy 1/4 cup sour cream 4 tbsp. Tomato paste

Season beef well with salt and pepper. Tie meat, if not already tied. Heat 2 tablespoons of oil in a large heavy casserole over medium heat. Brown meat evenly on all sides. Transfer to dish and set aside. Reduce heat to medium low, add remaining 2 tablespoons oil, garlic and onions. Cook stirring often, until softened, 5-7 minutes. Add bay leaves, tomato paste, ketchup, red wine vinegar and red wine. Bring to a boil over medium-high heat. Return beef to pot and add 2 cups of water-liquid should come half way up side of beef. Cover , simmer-cook for 1 hour. Turn beef and cook until beef is tender another 1 1/2 hours or use slow cooker and cook 4-6 hours or until desired tenderness is reached. Remove meat from sauce. Let beef rest for 15 minutes ( it is tired from all that cooking) Skim any fat from the surface of the sauce. Stir in sour cream, taste sauce and adjust seasoning to your liking. Serve sliced beef on platter and pour sauce over top, put extra in gravy boat.

Easy & Delicious BBQ’d Ribs Sandy Groening

Put racks of pork side ribs in slow cooker with some water and season with salt and pepper. Leave on low for 6-8 hours ‘til tender, but not over done. Once you reach your desired tenderness put on the BBQ grill and brush on favorite BBQ sauce. I use Bull’s Eye Original. You can do the slow cooker part a couple of days before and when you want them, you put them on the grill to warm them up to get the BBQ flavor and brush on the BBQ sauce.


25

Thai Basil Chicken Sandy Groening

1 large chicken breast skinned and boneless 1 green pepper 1 red pepper 1 small onion 1 cup sliced fresh mushrooms 1 can baby corn (optional) 5 tbsp. olive oil 3 cloves chopped garlic 1/2– 1 tsp. chili pepper flakes (depending on how spicy you like it to be)

2 tbsp. fish sauce 2 tsp. brown sugar 2 tbsp. soya sauce 2 tbsp. oyster sauce 3 tbsp. water 15-20 whole fresh basil leaves 1 tsp. cornstarch 1 tbsp. water 2 1/2 cups steamed rice

1. Slice the chicken into strips that are 1/4 inch thick. If you find it difficult to cut meat thinly, put in freezer for 15-20 minutes to harden slightly, and then slice. Reserve. 2. Cut the peppers and onions into 1 inch squares. Slice the mushrooms. Reserve. 3. Heat oil in wok or fry pan on medium high heat until it is just about to smoke. Add garlic and chili flakes and stir fry for 30 seconds. Add re-served chicken and stir fry for 2 minutes. Add fish sauce, sugar and soya sauce and stir fry for 1 minute. Add oyster sauce and water and cook for 30 seconds. 4. Add reserved veggies and 3/4 basil leaves and stir fry for 2 minutes until peppers have begun to soften. Dissolve cornstarch in water, and add to wok and stir fry for 1 minute until the sauce has thickened somewhat. Take off fire and transfer to serving dish. Top with remainder of basil and serve, immediately with steamed rice. Optional: You can also add broccoli, cauliflower, carrots, or water chest-nuts. ( Usually just add some froze ones) This is one of our favorite dishes! It’s a bit stinky because of the sauces you use, but the flavor is incredible!

Thai Cashew Nut Chicken Sandy Groening

1 large chicken breast skinned and boneless 1 green pepper 1 red pepper 1 small onion 1 cup sliced fresh mushrooms 1/2 orange sliced 4 tbsp. olive oil 3 cloves chopped garlic 1/4-1/2 tsp. chili pepper flakes 2 tbsp. soya sauce 2 tsp. lime juice 4 tbsp. chili sauce 2/3 cup roasted unsalted cashews 1 tsp. cornstarch 1 tbsp. water 2 1/2 cups steamed rice

1. Slice the chicken into strips that are 1/4 inch thick. If you find it difficult to cut meat thinly, put in freezer for 15-20 minutes to harden slightly, and then slice. Reserve. 2. Cut the peppers and onions into 1 inch squares. Slice the mushrooms and orange. Reserve. 3. Heat oil in wok or fry pan on medium high heat until it is just about to smoke. Add garlic and chili flakes and stir fry for 30 seconds. Add re-served chicken and soya sauce and stir fry for 2 minutes until chicken has started to turn white and the oil sizzles around it. Add lime juice and stir fry for 30 seconds. 4. Add reserved veggies and orange pieces as well as chili sauce and stir fry for 30 seconds to distribute evenly. Dissolve cornstarch in water, and add to wok and stir fry for 30 seconds until the sauce has thickened some-what. Add cashew nuts and stir fry for 1 minute until everything is mixed together , shiny and appears ready to eat. Serve immediately with steamed rice . Optional: You can also add broccoli, cauliflower, carrots, or water chest-nuts.



26


Taco Salad Sandy Groening 1 1/2 lbs. lean ground beef, ground chicken or ground turkey 1/2 cup chopped onion 1 pkg. dry taco mix

Brown meat and onions. Stir in taco mix. Let meat cool. Add. 1 - 14 oz. can kidney beans.

4 cups torn lettuce 1 cup chopped tomatoes 1/2 cup "Thousand Island" dressing 1/2 cup "Catalina", or "French" dressing (Catalina Honey is best) 2 cups slightly crushed taco chips (Doritos is best) 1 cup shredded cheddar cheese 1/4 cup scallions or green onions

Mix together only when ready to eat because the salad goes limp very quickly. Sprinkle a few crushed taco chips on top of salad. Optional: Gar-nish with dollops of sour cream or salsa. *This is a great recipe to bring on picnics. Prepare everything, keeping dressings and chips separate from the rest until you’re ready to eat. Mix and serve!

Chicken Fahitas Sandy Groening

10 to 12 flour tortillas , 6-8 inch in diameter 2 large chicken breast skinless and boneless 1-2 Tbsp. olive oil 1 tbsp. steak spice or fahita spice 1/4 tsp. freshly ground black pepper 2 medium cloves garlic, minced 1 large onion, sliced 1 large bell pepper, cut into 2 1/4" strips

Toppings: 1 cup salsa 1 cup sour cream Freshly cut lettuce 1 1/2 cups shredded cheddar cheese

Heat oven to 250°F. Wrap tortillas in aluminum foil. Heat about 15 min-utes or until warm. They can also be warmed in the microwave. Heat 12" skillet or wok over med-high heat until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. Add 1 Tbsp. oil; rotate skillet to coat side. Add meat ,spices and garlic. Cook and stir 5-7 min. or until meat is white. Add onions and bell peppers. Cook 3 minutes or until bell peppers are crisp-tender. Don’t overcook veggies! Serve on warmed tortilla shells. For each serving, place some of the meat mixture in center of tortilla. Add a dollop of sour cream, salsa, lettuce and cheese. Fold 1 end up about 1 inch right and left sides over filling; fold over folded end. If you prefer, top with guacamole.

Beef Enchiladas Filling: Sauce: 1 lb. Ground beef 1/4 cup onion 1 tsp. garlic powder 1 Tbsp. flour Dash of salt 1 Tbsp. chili powder 2 Tbsp. Water Dash of salt 1 tsp. chili powder 2 1/2 cups tomato sauce

Prepare filling. Then in a frying pan fry onion in oil until golden brown. Remove from heat. Stir in flour, chili powder, a few drops of tabasco sauce, salt and tomato sauce. Simmer 5 minutes. Place about 2-3 large tablespoonfuls of filling in the center of each tortilla shell. Roll them up place seam down in a casserole. Pour sauce over. Sprinkle with 1 cup grated cheese. Bake 20 minutes at 350°F.

Creamy Chicken Enchiladas Sandy Groening 1 can (10 3/4 ounces) Campbell's Cream of Chicken 1 container (8 oz.) sour cream 1 cup Picante Salsa Sauce 2 tsp. chilli powder 2 cups chopped cooked chicken 1 cup shredded Monterey Jack cheese 6-8 flour tortillas (6") 1 medium tomato, chopped 1 green onion, sliced

MIX soup, sour cream, picante sauce and chili powder. MIX 1 cup picante sauce mixture, chicken and cheese. SPREAD about 1/3 cup chicken mix-ture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. BAKE at 350°F for 40 min. or until hot. Serve on a bed of lettuce. Top with tomato and onion. Serves 4.


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Hawaiian Meatballs

Meatball Mixture: 1 1/4 tsp. garlic powder 1 1/4 tsp. rated fresh ginger Generous grind of black pepper 1 lb. Extra lean ground beef 3 tbsp. Finely chopped green onion 1 egg 1/2 cup bread crumbs Sauce: 1 8-oz. Pineapple chunks, in natural juices 1/3 cup brown sugar 2 tbsp. Cornstarch 1/3 cup vinegar 1 tsp. Soy sauce 1 green pepper, cut in strips

Meatball mixture: blend until well mixed , shape into 1 inch balls and bake in 350°F oven for 15-20 minutes. Drain pineapple chunks, reserving liquid. Mix reserved juice with water to make 1 cup. Pour into skillet. Add brown sugar that has been mixed with cornstarch. Add vinegar and soy sauce. Heat stirring constantly until sauce thickens. Add meatballs, pineapple chunks and bell pepper pieces. Stir to coat evenly with sauce. Cover and simmer 10 minutes. Serve over rice.


White Chili Bonnie Bentz Sauté a small onion and a small can of green (chopped) chilli's Add some cayenne pepper (for flavour, not heat!) Add 2 regular cans of chicken broth (small Campbell's size work well) Add 2 cups of cooked chicken Add 1 tablespoon of cumin and 1 teaspoon of garlic powder Add 2 regular jars of white great northern beans (do not drain) 28 oz. size Cook for about an hour (at medium temp...stir occasionally) Serve with Tostito chips, sour cream, and cheese. The sour cream and cheese can be put right in the chilli (about a spoon of sour cream and as much cheese as you like).

Chuck Wagon Tortilla Stack Pauline Conrad

1 lb. ground beef 2 to 3 garlic cloves minced 1 can baked beans (16 oz) 1 can stewed tomatoes, un-drained (14 oz) 1 can (11 oz) whole kernel corn (drained) Taco seasoning 1/4 cup barbecue sauce 4 1/2 tsp. chili powder 1 1/2 tsp. ground cumin 4 tortillas (10 inches) 1 1/2 cup shredded cheese Shredded lettuce, chopped red onion, sour cream and/or chopped tomatoes (optional)

In a skillet, cook beef and garlic until meat is no longer pink; drain. Add beans, tomatoes, corn, taco seasoning, barbecue sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 10-12 minutes or until liquid is reduced. Coat a large deep skillet with nonstick spray. Place one tortilla in skillet; spread with 1 1/2 cups meat mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3 times. Cover and cook on 350°F for 15 minutes or until cheese is melted and tortillas are heated through. Cut into wedges. Serve with toppings of your choice.


Coating for Oven Fried Chicken Ann Dyck

2 cups dry bread crumbs 1 tsp. onion salt 1 1/2 tsp. Paprika ½ tsp. pepper 1 1/2 tsp. Salt 1 tsp. Poultry seasoning 1 tsp. celery salt ¼ cup vegetable oil

Blend the above and refrigerate. Moisten chicken with milk, then dip into mixture. Bake at 350°F for 1 hour.

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Taco Casserole Rachel Elias 2 lbs. hamburger 2 onions, chopped 1 tsp. Tabasco sauce 1/2 tsp. garlic, minced 18 oz. tomato sauce 15 oz. can hot beans 12-14 oz. tortilla or nacho chips, broken 1/2 lb. cheddar cheese, shredded 1 cup sour cream 1/2 head lettuce, torn 1-2 cups tomatoes, chopped hot taco sauce

Brown hamburger and onions. Add next 4 ingredients. Place broken chips on bottom of 9"x13" baking dish. Top with hamburger mixture and cheese. Bake at 300° F for 30-45 min. Top with sour cream. Bake a few more minutes. Before serving top with lettuce, tomatoes, and taco sauce. I don't top with lettuce and tomatoes because if you don't eat it all right away it gets yucky. That way if you are serving it to guests they can put on what they want. This recipe works really well to change things in. We don't put in the Beans and I use taco seasoning and water instead of tabasco sauce. Enjoy!

Italian Meat Sauce

1/2 lb. ground beef 1/4 cup chopped onion Dash of salt & pepper 2/3 cup diced celery 1/4 cup green pepper 1 can tomato soup 2/3 cup water 1/2 tsp. oregano 1/2 tsp. garlic powder 1/2 tsp. basil

Brown beef. Add vegetables and soup to beef. Cover and simmer 20 min-utes together with the spices.

Sunday Celebration Chicken Jocelyn Armbruster

1 1/2 lb. cut up chicken 1 envelope Lipton onion soup mix 1/2 cup ketchup 1/4 cup brown sugar 1/4 cup water 1 tsp. paprika

Place chicken in single layer in a large casserole that has a cover. Combine onion soup, ketchup, brown sugar and water and pour evenly over chicken. Cover completely. Bake at 375°F for 50 minutes. Serves 4. Make a dou-ble recipe of the sauce if desired...tastes good on rice.


Garlic Chicken with Bow-Tie Pasta

1 Tbsp. olive oil 1 lb. boned and skinned chicken breasts - sliced lengthwise 1 tsp. salt 1 Tbsp. olive oil 8 cloves garlic - chopped fine 1/2 Lbs. fresh mushrooms - quartered 1/2 cup sliced green onions (1) 14.5 oz. can diced tomatoes - un-drained 1/2 cup chicken broth 1/2 tsp. crushed red pepper 1 tsp. cornstarch mixed with 1 tsp. water 1/2 tsp. salt 2 cups Bow-Tie pasta - prepared as directed 1/4 cup chopped fresh parsley OR cilantro

Fry chicken in oil over medium heat for 5 minutes on each side, or until brown. Sprinkle with salt. Remove from skillet. Keep warm. Cook garlic in oil until golden. Add mushrooms and green onions. Cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch mixture, and salt. Heat to boiling. Reduce heat and simmer 5 minutes. Remove from heat. Combine chicken, hot mixture, pasta, and parsley (or cilantro).

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Honey Garlic Chicken Kathy Fast

½ cup honey ¼ cup soya sauce 2 tbsp. B.B.Q. Sauce 2 tbsp. ketchup ½ tsp. garlic minced (or garlic powder)

Sprinkle chicken with lemon pepper and seasoning first – pour sauce over chicken and bake at 350°F for 1 to 1 ¼ hour. Stir half through baking. I double the sauce – as we like it saucy.


Delicious Classic Lasagna Sandy Groening

12 Lasagna noodles 1 large onion, diced 1 large clove garlic, minced 2 Tbsp. olive oil 1-1.3 lb. lean ground beef or pork 1 jar President’s Choice Original Spaghetti Sauce 1/4 cup water (rinse out the jar from the sauce & add to mixture) 1/4 cup chopped parsley 1/4 cup chopped green pepper 2 cups cottage cheese or ricotta cheese 1-1 1/2 cups fresh spinach, chopped finely in food processor 1 egg 3 cups shredded mozzarella cheese Salt & pepper

Cook lasagna noodles according to package directions. Sauté onion, green pepper and garlic in olive oil until tender. Add beef and salt and pepper as desired. Cook until browned: drain fat. Stir in pasta sauce and parsley;simmer 5 minutes. Combine cottage cheese, egg, spinach and salt and pepper as desired. Spread 1/4 sauce in 13X9 glass baking dish, sprinkle with mozza cheese. Top with three noodles, another 1/4 sauce, sprinkle with mozza cheese and 3 more lasagna noodles. Spread cottage cheese mixture over noodles. Top with 3 more lasagna noodles and sauce, sprin-kled with cheese. Top with 3 more noodles and sauce. Sprinkle with re-maining mozza cheese. Bake in preheated 350°F oven for 40-45 minutes. Let stand 15 minutes before serving.


Bow Tie Pasta Alfredo with Chicken & Veggies Sandy Groening

Sauce

4 oz. cream cheese (lite works as well) 1-2 tbsp. Butter 3-4 cloves garlic 2-3 tsp. Flour (to thicken sauce) 2 cups half and half cream or whole milk 1/2 tsp. salt or to taste 3/4 cup freshly grated parmesan cheese

freshly ground pepper to taste Melt butter in sauce pan and add freshly minced garlic. Let cook but do not let butter turn brown. Then add cream cheese, melt in sauce pan. Warm in the microwave half and half cream. Slowly add cream to sauce pan alternating with sifted flour. Stir constantly with whisk to avoid lumps. Add salt to taste. Note: If you add the milk/cream without warming it up slowly first, it will curdle when you add it to your hot mixture.

1/2 onion, chopped 1/2 red pepper, in strips or squares 2 cups left over, sliced white chicken meat (I use 4 chicken tenderloins that have been sprinkled with seasoning salt and pepper when cooked) 2 cups frozen, broccoli, carrots & water chestnut medley 1-2 tbsp. Fresh parsley, chopped fine 2 cups bow-tie pasta

In another pan, add a little water and steam veggies and cooked chicken together just until hot and the onions are tender, then add to Alfredo sauce. Dump cooked bow tie pasta into sauce and mix altogether. Serve with freshly grated parmesan cheese and freshly ground pepper. Yummy ~ One of our favorites! I tried copying this recipe from one of the restaurants here in Bermuda called the “Pickled Onion”. Through trial and error I think it comes pretty close. 30


Paw Paw Casserole Sheri Lema

This is a Bermuda dish.

3 paw paws (green papaya is called a paw paw) hamburger onion bell peppers stewed tomatoes 1 can cream soup (any type will do) seasoning grated cheese Peel, core and cut up paw paw. Boil til soft. Fry onion, bell pepper and hamburger. Season with seasoning salt, pepper, garlic powder and Wor-chestershire sauce and add stewed tomatoes in casserole dish. Add in hamburger mixture. Put paw paw on top, then pour cream soup over top and sprinkle with grated cheese. Bake at 350°F ‘til hot.

Easy Chicken & Noodles Sandy Groening

3 cups medium egg noodles 1 cup frozen mixed veggies l 1 can Campbell’s cream of chicken soup 1/2 cup milk 1 1/2 cup cooked cubed chicken 1/2 cup shredded cheddar cheese Cook noodles as directed and mix altogether and heat through til bubbly.

Creamy Mushroom Chicken Sandy Groening

1 clove garlic minced. 1 1/2 cups fresh, sliced mushrooms 1 medium onion, chopped 1 tsp. oil 1 can Campbell’s cream of mushroom soup 1/2 cup milk 2 chicken breasts pepper Sauté chicken in a tsp. Of oil. Add minced garlic, chopped onions, and sliced mushrooms. Then add soup and milk. Simmer 20 minutes. Serve over cooked noodles-I use shells. Variation: I sometimes put in fresh broccoli and substitute with other cream soups like cream of celery, cream of broccoli, or cream of chicken.

Sweet & Sour Franks Monique Desorcy ¼ cup maple-flavored syrup ¼ cup orange or pineapple juice 1 ½ tbsp. vinegar 1 tbsp. cornstarch 1 tsp. Worcestershire sauce ½ tsp. dry mustard 4 or 5 wieners (or farmer sausage) ½ cup onions

Microwave on high for 3-5 minutes the first 6 ingredients or till thickened and bubbly, stirring every minute. Stir in wieners and onions. Cook on high for 6 to 8 minutes or till onions are tender, stir once.

Chicken Parmigiana Sandy Groening

3 whole chicken breasts or 6 chicken tenderloins 1/2 cup bread crumbs 1/2 cup parmesan cheese, grated 1 egg 1/4-1/3 cup oil 1– 16 oz. Jar of spaghetti sauce 2 cloves garlic, pressed 1 tsp. Oregano, crushed 1 – 8 oz pkg. Mozzarella cheese 3 cups hot cooked pasta 3 tbsp. Parsley Preheat oven to 350°F. Cut breasts in half: combine bread crumbs and 1/2 of the parmesan cheese. Beat egg in a separate bowl. Dip chicken into egg then into crumb mixture. Sauté in oil over medium heat for about 6 minutes. Mix spaghetti sauce with minced garlic and oregano. Place sau-téed chicken in the spaghetti sauce mixture in a 9 X 13 pan. Cover with foil and bake for 40 minutes. Remove foil, place cheeses ( mozza slices & remaining parmesan) over chicken. Bake for another 10 minutes uncov-ered. Cook pasta to al dente. Mix small amount of oil with pasta: add parsley. Serve hot with chicken parmesan. 31


Quick Chop Suey Sauté together: 1/2 lb. Ground beef/ or ground chicken 1 onion, sliced 3/4 cup celery Add: 3 cups fresh bean sprouts 1 cup beef/chicken broth 1/2 cup sliced mushrooms Cover skillet: simmer 5 minutes Combine: 1 tbsp. Cornstarch 2 tbsp. Soya sauce Cook until thickened and smooth. Serve with hot rice.

Chow Mein Prepare: 1 lb. Pork or beef or chicken (thinly sliced) 3 cups celery 2 cups onions, sliced lengthwise 3/4 cup mushrooms 3 cups fresh bean sprouts Combine: 1 tbsp. Fresh ginger or 1/4 tsp. Powdered ginger 1 tbsp. Sugar 3 tbsp. Cornstarch 5 tbsp. Soya sauce 3/4 cup soup stock Heat in a large skillet: 1 tbsp. Oil, add meat and stir-fry just until done. Remove from heat. Stir fry veggies in 1 tbsp. Oil until slightly cooked. Add sauce to meat and veggies until sauce thickens. Serve hot with rice.

Beef Stew Randine McLean

Chop your beef into cubes, wash off, shake in flour, it keeps them from shrinking. I also add my salt & pepper and seasoning salt into this right away. Fry until brown in a little bit of oil, I usually do this in the pot that I am go-ing to cook it all in right away, Like a big pot. That way I get the juices for the gravy part and flavouring into the stew. When meat is cooked and brown, cover with water, put in cubed potatoes, vegetables, onions, is a must it makes the flavour, plus a bit of beef fla-vouring, make sure all is cover with water, you might have to use a bit of the water with 2 tbsp. of flour to thicken, stir and cook on low to me-dium until done about 1 hour. and serve. Add salt & pepper to taste.

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Spicy Baked Cod

1 pound cod, or other fish fillet, fresh or thawed from frozen 1 Tbsp. olive oil 1 tsp. spicy seasoning mix (see below)

Preheat oven to 350°F. Spray small baking dish with cooking oil spray. Wash and dry cod. Place in dish and drizzle with oil/seasoning mix. Bake uncovered for 12 minutes or until fish flakes with fork. Cut into 4 pieces and serve. (makes 4 servings) Spicy seasoning mix: Mix together the following ingredients and store in airtight container for other recipes:

1 1/2 tsp. white pepper, 1/2 tsp. cayenne pepper, 1/2 tsp. black pepper, 1 tsp. onion powder, 1 1/4 tsp. garlic powder, 1 Tbsp. dried basil, 1 1/2 tsp. dried thyme

Poached Salmon with Mustard-Dill SauceSandy Groening

1 tsp. olive or vegetable oil

2 Tbsp. finely chopped shallots 1 1/2 cups fat free skim or 1% lowfat milk 1/2 tsp. salt freshly ground black pepper to taste 1 1/4 lbs. salmon fillet, about 1 inch thick, skin on, cut into 4 portions 1 Tbsp. fresh lemon juice 1 1/2 tsp. cornstarch 2 Tbsp. chopped fresh dill 1/4 cup reduced-fat sour cream 2 tsp. Dijon mustard lemon wedges and fresh dill sprigs for garnish

In a 10" skillet or sauté pan, heat oil over medium heat. Add shallots and sauté until softened, 30 to 60 seconds. Add milk, shallots, salt and pepper; bring to simmer, stirring. Reduce heat to low. Slip in salmon pieces, skin-side up; immediately turn over. Cover and poach gently, spooning cooking liquid over top of salmon occasionally, just until interior is opaque, 10 to 12 minutes. With a slotted spoon, carefully transfer salmon to a warm platter. Cover and keep warm. In a small bowl, mix lemon juice and cornstarch; add to poach-ing liquid and cook, stirring constantly, until slightly thickened, about 1 min-ute. Stir in sour cream, chopped dill and mustard. Garnish salmon with lemon wedges and dill sprigs. Serve with the mustard-dill sauce. Yields 4 servings.

Harvest Bay Mahi Mahi

4 Mahi Mahi fillets 1/2 cup garlic butter 1/2 cup salad shrimp 1/2 cup sliced mushrooms 1 cup alfredo sauce 1/2 tsp. dill weed

Grill Mahi Mahi until cooked through and browned. Sauté shrimp and mushrooms in garlic butter for 2-3 minutes.

Sizzler's Fried Shrimp

1 egg, beaten - egg substitute okay 1/2 cup milk - lowfat okay 1 cup flour - sifted 1 cup dry bread crumbs 1 1/2 tsp. salt 1/2 tsp. dried basil 1/2 tsp. dried parsley 1/8 tsp. garlic powder 1/8 tsp. onion powder

24 jumbo shrimp, un-cooked - peeled and deveined Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside. Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour, then in egg mixture, then in bread crumb mixture. Fry shrimp in 350°Foil for 3-4 minutes. Drain on paper towels.

FISH & SEAFOOD MAIN DISHES

Fish & Seafood Main Dishes

Main Course or Side Dishes Fish & Seafood

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Angel Hair Pasta with Garlic Shrimp & Broccoli 1 1/2 tbsp. butter or margarine 1 1/2 tbsp. flour 1 1/2 cups milk - lowfat okay 1/2 cup heavy whipping cream 1 1/2 tbsp. pesto sauce 1 1/2 tbsp. chopped parsley 3 cloves garlic - minced 2 tbsp. grated Parmesan cheese - lowfat okay 1 tsp. salt 1/2 tsp. white pepper 1 dash Worcestershire sauce 1 dash hot sauce 1 tbsp. . butter or margarine 1 lb. jumbo shrimp - raw, peeled, deveined 3 cloves garlic - minced 1 tsp. salt 2 cups broccoli florets - prepared as directed 1 1/2 cups angel hair pasta - prepared as directed

Melt butter in saucepan. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream and simmer, stirring constantly, until thick-ened. Add Pesto sauce, parsley, garlic, Parmesan, salt, pepper, Worcester-shire sauce, and hot sauce to saucepan, reduce heat, and keep sauce warm. Melt butter in skillet. Add shrimp and garlic, sprinkle with salt, and sauté for 5 minutes or until shrimp are pink. Toss shrimp, broccoli, and pasta together and pour sauce over top.


Tuna Noodle Casserole 5-6 cups macaroni 2 cans flaked tuna 2 cans Campbell’s mushroom soup 2 cups mozza or cheddar cheese

Boil macaroni, ‘til firm. Drain water and put in casserole dish. Add drained tuna, mushroom soup and 1 cup cheese. Stir ‘til well mixed. Sprinkle with remaining cheese. Bake at 350°F for 20 minutes.

Tuna Melt Sandwiches 1 tin flaked tuna buns slices of mozza cheese mayonnaise or miracle whip pepper

Mix tuna with a tablespoon or two of the miracle whip and pepper for sea-soning. Cut buns in half and put tuna on halved buns. Add a slice of mozza cheese to each half bun. Put finished, halved buns on cookie sheet and broil in oven until cheese is melted.


Salmon with Dill Sauce Bake 4-4 oz salmon steaks 1/2 inch thick 1 medium onion 1 cup boiling water 2 tbsp. Lemon juice, divided 1 tsp. Chicken flavored bouillon granules 1 tsp. Dried whole dill weed 1 tbsp. Margarine 1 tbsp. Flour 1/4 cup evaporated skim milk lemon rind strips (optional) Rinse salmon with cold water, and pat dry. Place salmon in a 12 X 8 X 2 inch baking dish; arrange onion slices over salmon. Combine water, 1 Tbsp. Lemon juice, bouillon granules, and dill weed; pour over salmon. Cover and bake at 350°F for 15-18 minutes or until steaks flake easily when tested with a fork. Drain, reserving 1/4 cup cooking liquid; discard onion. Transfer salmon steaks a serving platter and keep warm. Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, 1/4 cup reserved cooking liquid and remaining 1 tbsp. lemon juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon sauce over salmon before serving.

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Thai Spicy Garlic Shrimp Sandy Groening

16 large shrimps, shelled and deveined 1 tbsp. Brown sugar 2 tbsp. Soya Sauce 1 tsp. Oyster sauce 1 tsp. black pepper 1 tbsp. chopped garlic 5 tbsp. vegetable or olive oil

In a bowl combine shrimps, sugar, Soya sauce, oyster sauce, black pepper and garlic. Toss and mix so that all the shrimps are thoroughly coated. Let sit 3-5 minutes, uncovered and unrefrigerated. Heat oil in wok or pan on high heat until it is just about to smoke. Add shrimps and their marinade and stir fry on maximum heat for 3 minutes, allowing the shrimps to be seared in the hot oil, browned and plump. Take off fire. Serve immediately as an appetiser or on a bed of rice, garnish with red pepper strips.

Pad Thai or Thai NoodlesSandy Groening

1-250 g pkg. Thai rice stick noodles 1/4 cup tamarind sauce 1/4 cup warm water 6 tbsp. Roasted peanuts (optional) 3 tbsp. Fish sauce 2 tbsp. Brown sugar 2 tbsp. Lime juice 1/2 cup oil 1 tsp. Minced garlic 4 oz. Chicken breast, boneless, skinless 8 large shrimps, shelled and deveined 2 eggs 1 cup fresh bean sprouts 2 green onion stems, cut into 1/2 inch pieces 1/2 tsp. Roasted chillies

Soak noodles in plenty of cold water for at least 1 hour. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes. Slice the chicken into 1/4 inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 20 minutes to harden slightly and then slice. Reserve. Blend or process the peanuts into coarse meal. Reserve. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp. of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat it thor-oughly mix and reserve. Discard the solids left in the strainer. Heat oil in wok or fry pan until it is just about to smoke. Add garlic and stir, letting cook for about 30 seconds. Add chicken and stir fry for 1 minute. Add shrimps and stir fry for 1 minute. Drain the noodles and then add to wok, giving them a quick fold, stir frying for 1 minute from the bottom up. Add reserved tama-rind juice etc. and continue stir frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half the volume and softened to al dente. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir fry for 30 sec-onds and take off heat. Transfer noodles to a serving dish and sprinkle roasted chillies. Top with remaining peanuts, sprouts, some strips of red pepper and lime wedges. Serve immediately. Note: I sometimes add some fresh or frozen bite size veggies such as broccoli, onions, red pepper, cauli-flower etc. Add these after you have added the chicken and shrimp.


Grilled Salmon

2 salmon fillets about 1 lb. each 1/2 cup oil 1/2 cup lemon juice 4 green onions 3 tbsp. Minced fresh parsley 1 1/2 tsp. Minced fresh Rosemary or 1/2 tsp. Dried rosemary 1/2 tsp. Salt 1/8 tsp. Pepper Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals skin side down for 15-20 minutes or until fish flaeks easily with a fork. Baste occasionally with reserved marinade.

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Buns Mom Goertsen / Lydia Dyck 2 tbsp. fermi-pan yeast 1/2 cup lukewarm water 1 tsp. sugar 4 cups water 1/2 cup sugar 1 tbsp. vinegar 2 tbsp. salt 1 cups margarine flour

Kneed, let rise to double (covered). Punch down, let rise to double. Punch down, roll into buns, let rise until double (covered with plastic or a tea towel) Bake for 15-18 minutes at 400° F.

Buns Grandma Groening

5 cups water (milk) 1/2 cup sugar or less 6 Tbsp.-1 cup oil 1 tsp. salt 2 Tbsp. Fermi-pan yeast 2 eggs beaten 7-10 cups flour

Combine first 5 ingredients. Add 2 beaten eggs. Add enough flour to make a soft dough. Pat with oil. Let rise 15 minutes. Punch down. Re-peat 2 more times. On 4th rise make into buns. Let rise 1 hour. Bake at 350° F for 15-20 minutes.

Basic Bread Recipe for Bread Machine (recipe for the Black & Decker All-In-One-Pro Bread Maker)

1 1\2 cups water 2 tbsp. powdered milk 2 tbsp. shortening 1 tbsp. sugar 1 1/2 tsp. salt 4 cups Robin Hood multigrain flour (fluffed) 1 1/4 tsp. yeast

Measure ingredients in the order listed into the baking pan. Insert baking pan into oven chamber, twist to secure. Close lid. Select: Basic Bread Setting. Select “regular” or “dark”. Press start. There will be a 15 minute preheat delay before mixing begins. Time 3:50 hrs

Whole Wheat Bread Recipe for Bread Machine (recipe for the Black & Decker All-In-One-Pro Bread Maker)

1 1\2 cups water (minus 2 tbsp.) 2 tbsp. olive oil 1 1/2 tbsp. sugar 1 tsp. salt 4 tbsp. gluten or less 3 1/2 cups whole wheat flour (fluffed) 1/4 cup flax seed (optional) 1/4 cup raisins (optional) 1 1/2 tsp. yeast

Measure ingredients in the order listed into the baking pan. Insert baking pan into oven chamber, twist to secure. Close lid. Select: Basic Bread Setting. Select “regular” or “dark”. Press start. There will be a 15 minute preheat delay before mixing begins. Time 3:50 hrs

Doughs Bread, Buns & Rolls

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Buns (the best) Ann Dyck 2 tbsp. yeast 2 eggs ½ cup sugar (scant) 2 tsp. Salt ¾ cup cooking oil 3 cups warm water 7 cups flour

Let rise 1 hour then punch down and let stand for ½ hour or so. Then roll out and put on pans. Let rise 2 hours, then bake. Makes about 5 dozen.

Bread Machine Cinnamon Buns Shannon Creary Dough 1/2 tsp. salt 1-1/4 cup milk 1 egg, beaten 4 Tbsp. melted butter 4 Tbsp. water 1/2 box instant vanilla pudding (90g box) 4 cup flour 1 Tbsp. sugar 2-1/2 tsp. bread machine yeast Filling 1/2 cup butter, softened 1 cup brown sugar 1 Tbsp. cinnamon Frosting 1 Frosting 2 4 oz. cream cheese, softened 4 Tbsp. butter, softened 1/4 c. butter, softened 1 tsp. vanilla 1-1/2 c. icing sugar 1-1/2 c. icing sugar 1/2 tsp. Vanilla 2-1/2 tsp. milk 1-1/2 tsp. milk 3 Tbsp. real maple syrup

Place all the dough ingredients in your machine in order. Place the pan in your machine. Select dough cycle and press start. When cycle is finished re-move the dough, knead enough to punch down and roll into 17"x10" rectangle. Combine filling ingredients and mix well. Heat in microwave 10 sec. to make it spreadable. Spread out over rolled dough with spatula. Get as close to the edges as possible. Starting with widest end, roll the dough into a tight log. Cut into 12 slices. Place in lightly greased 13x9 pan. Cover with a tea towel and let rise till double, about 30 min. Bake at 350°F for about 20 min till golden brown .~ Don’t over bake! When rolls are done, top with icing of your choice. Sandy’s note: These are really the best I’ve ever tasted!!!!!! They are very close to Saint Cinnamon’s or Cinnabon’s.

Paska ~ Sweet Easter Buns Margaret Goertsen

This is traditionally what Mennonites make for Easter bread.

4 eggs 1 cup sugar 1 tsp. vanilla 1/2 tsp. lemon extract 2 tsp. salt 1/2 cup margarine 3 cups lukewarm milk 2 tbsp. yeast 8 cups flour to start 2 potatoes Water 1 large package lemon instant pudding mix 2 tbsp. lemon peel chopped finely

Whisk together eggs, sugar, extracts and salt. Steam two medium, peeled & sliced potatoes in microwave until done. When done put through sieve and add margarine and enough water to make 4 cups. (retain the water from cooking the potatoes and add this as part of the water for the 4 cups) Mix together the flour, yeast, package of lemon pudding mix and lemon peel cut finely. Slowly add the flour mixture into the egg mixture and add lukewarm milk alternately. When all is mixed, add enough flour to make a soft bun dough. Let rise ‘til double, punch down, let rise ‘til double, shape into buns, let rise ‘til double and bake at 300-350°F for 16-20 minutes or until lightly golden brown. Ice with cream cheese icing and sprinkle with sprinkles. *Can also be used to make hot cross buns by adding 1 tsp. cinnamon, 1/2

Doughs Sweet Buns

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Hot Cross Buns Sue Floyd

2 packages yeast 2 eggs 1/2 cup warm water 1 cup raisins 1/2 cup butter 41/2 cups flour ( 1 whole wheat & 3 1/2 white ) 2/3 cups milk 1 teaspoon cinnamon 1/2 cup sugar 1/2 teaspoon nutmeg 1 teaspoon salt 1/4 teaspoon cloves

Mix the yeast with very warm water ( not too hot ) with a teaspoon sugar. Melt butter, take it off the heat and quickly add sugar, milk & salt stirring until sugar dissolves. Add the yeast mixture. Beat the eggs well and stir them into the mixture then add spices and raisins. Then start to add flour and knead until not sticky any more. Keep it in bowl and cover for 1hr. Punch down and cut into about twenty rolls and snip crosses on the top of rolls with scissors and let rise again for 1 hr. Then bake at 350°F for 20-30 minutes. Hot Cross Bun Glaze

1/2 cup icing sugar 2 teaspoons hot milk 1/4 teaspoon vanilla

Mix altogether and brush over hot rolls on cooling rack.

Cinnamon Buns Ann Dyck 2 tbsp. yeast 2 –3 cups warm water 1/3 cup margarine 3 eggs ¾ cup sugar 1 tsp. salt Flour for soft dough.

Let rise till double in size. Roll out. Put in filling, brown sugar and cinna-mon. Put in pan and then put a mixture of brown sugar, margarine, syrup and a bit of cream on top of each one. Then let rise for 1/2 – ¾ hour and bake at 350°F for maybe 20 min. or so. Keep an eye on them.

Nutty Sticky Buns Monique Desorcy ½ cup syrup ¼ cup packed brown sugar 2 tbsp. butter 1 tbsp. water 1/3 cup chopped pecans or walnuts 2 cups flour 2 tsp. baking powder ¼ tsp. salt 1/3 cup butter ¾ cup milk ¼ cup brown or white sugar ½ tsp. cinnamon raisins (optional)

In a small saucepan combine syrup, brown sugar, the 2 tablespoons of but-ter, and the water. Cook and stir over low heat just till butter melts; do not boil. Spread onto the bottom of a 9X9X2-inch pan. Sprinkle nuts over syrup mixture. In a mixing bowl stir together flour, baking powder, and salt. Cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in the cen-ter. Add milk all at once, stirring just till dough clings together. On a lightly floured surface, knead dough gently for 15 to 20 strokes. Roll dough into a 12X10-inch rectangle. Combine ¼ cup sugar and the cinna-mon; sprinkle over dough. Sprinkle raisins if desired. Roll up from one of the long sides. Slice into 1-inch pieces. Place, cut side down, atop nuts in the baking pan. Bake in a 425°F oven about 25 minutes or till golden. Immediately loosen sides and invert onto a serving plate. Spoon any topping in pan over rolls. Serve warm. Makes 12. ORANGE STICKY BUNS: Prepare as above, except, in the syrup mixture, substitute 1 tablespoon orange juice for the water and add 1 teaspoon finely shredded orange peel. Add 1 teaspoon additional finely shredded or-ange peel to dough with the milk. (Omit raisins) CHOCOLATE STICKY BUNS: Prepare as above, except, in the syrup mix-ture, omit the 2 tablespoons butter and add ¼ cup miniature semisweet chocolate pieces; cook and stir till melted. After sprinkling rolled dough with cinnamon-sugar mixture, sprinkle with ¼ cup additional miniature semisweet chocolate pieces. (Omit raisins)

Sweet Buns & Rolls Doughs

Doughs Sweet Buns

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Doughs Sweet Doughs

Roll Kuchen ( Mennonite fritters) Sandy Groening Mennonites traditionally eat these fried pieces of dough with water melon or they dip them into strawberry freezer jam or corn syrup. They can also be sprinkled with icing sugar.

5 cups flour 2 tsp. baking powder 1 tsp. salt 1 cup sour cream 1 cup milk 4 eggs

Sift flour with salt and baking powder into mixing bowl. Make a well in the flour and put in the rest of the ingredients, mix well with hands. Put dough on floured board, make flat with floured hands and cut with floured knife into strips, twist. Fry at 300°F in oil until golden brown.

Spudnuts Janine Goertsen

2 pkgs. Yeast 4 cups scalded milk that’s been cooled 1 1/2 tsp. Salt 1 cup melted margarine 5 eggs, well beaten 1 cup sugar 2 cups freshly mashed potatoes Raisins (optional) flour

Process yeast as directed on package. Add risen yeast to cooled milk, then add sugar, salt, eggs, margarine, nutmeg and potatoes. Stir well. Add enough flour to make a soft dough. Let this rise until double in bulk. Roll out 1/2 inch thick, cut out and allow to rise again. Deep fry until golden brown. Icing; Icing sugar and hot water.

Portzelky This is traditionally what the Mennonites call their New Year’s Cookie. It is-n’t really a cookie, it’s more like a fritter or a doughnut. 1 cup warm water 1 tsp. Sugar 3 tsp. Yeast 2 cups warm water 2 cups warm milk 1 tsp. Salt 3-4 cups raisins 3 tsp. Yeast 1/2 cup sugar 1 tbsp. Melted butter 5 eggs, well beaten flour Add enough flour to the above ingredients to make a medium sponge dough. Let rise until double. Drop by teaspoon into hot oil at 375°F . When cooked, roll into icing sugar if so desired.

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Butterhorn Rolls Margaret Goertsen

4 tbsp. Fermi-pan yeast 1/2 cup warm water 8 eggs well beaten 1 1/2 cups sugar 2 cups milk, scalded 1 tsp. salt 1 cup butter or lard flour

Dissolve yeast in warm water. Scald milk, add salt and shortening. Beat eggs very well, gradually beating in the sugar, add slowly to hot milk stir-ring all the time, when warm, add yeast mixture and enough flour to make dough which is sticky. Do not knead too hard and too much. Cover and let rise in warm place. When light and double in bulk, roll out into a circle. Cut into pie shapes and roll fat end to point until they are rolled. Let rise until light. Bake at 350°F from 20 to 25 minutes. Ice or eat plain. 1 recipe fits Braun Machine. For cinnamon buns: when light and double in bulk, roll out into a rectangle and brush with melted butter, sprinkle with brown sugar and cinnamon. Roll up as for jelly roll, and cut in 1 1/2 inch slices, putting cut side down on well buttered pan. Let rise until light. Bake at 350°F from 20 to 25 min-utes.

Schnetke (Mennonite biscuits)

2 cups flour 4 tsp. Baking powder 1/2 tsp. Salt 1/2 cup lard Make crumbs Add: 1 large egg and milk to yield 1 cup

Mix and roll out to 1/4 inch thick. Cut into desired shapes. Bake at 400°F for 10 minutes.

Red Lobster's Cheddar Bay Biscuits

2 cups Bisquick® baking mix - lowfat okay 2/3 cup milk - lowfat okay 1/2 cup shredded cheddar cheese - lowfat okay 1/4 cup butter or margarine - melted 1/4 tsp. garlic powder

Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds. Spoon on to greased cookie sheet. Smooth tops down with spoon. Bake in 450°F oven for 8 to 10 minutes. Combine butter and garlic powder and pour over hot biscuits.

Schnetke Dough or Tea Biscuits Mary Goertzen

4 cups flour 4 tbsp. Baking powder 1 tsp. Salt 2/3 cup lard or shortening Add milk or cream to make a stiff dough. Roll out and cut with a round cookie cutter. Bake at 350°F until lightly brown.

Doughs Doughs & Biscuits

Pizza Dough – 16” Monique Desorcy

3 ¾ cups flour 1 tbsp. oil 1 tbsp. quick rise yeast (two ¼ oz. Pkg) 1 tsp. salt 1 cup lukewarm water ½ tsp. sugar

Combine flour, yeast, salt and sugar in mixing bowl and stir. Add oil and water. Mix together all ingredients. Knead by hand for 3 minutes; shape; put in bowl; cover and let rise until double in volume (approx. 1 hour). Punch down; let dough rest for 4 minutes. Roll out 16” in diameter. Place on greased pizza pan; let rise for 10 to 15 minutes. Add sauce, cheese and toppings. Place in COLD oven to 500°F and bake 17 to 20 minutes.

Homemade Pizza Dough Sandy Groening 1 cup lukewarm water 1 1/2 tbsp. fermi-pan yeast 1 tsp. sugar 1 1/4 cup flour 1 tsp. salt 1/4 cup oil 1 1/4 cup flour

Mix ingredients in order given. Let rise until double, roll out. Sprinkle corn meal on your pan; place dough on top. Put your toppings on and let rise for 20-30 minutes. Bake pizza for 20-25 minutes at 350°F .

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Cinnamon Twist Apart Kathy Funk

3 cups warm water 8 tbsp. Sugar 6 tbsp. Oil 1 tsp. Salt 2 eggs Beat well, then mix in 2 tbsp. Instant yeast and 4 cups flour. Knead let rise. (Add more flour till dough is not tacky). Cut into chunks and roll in sauce. Sauce: 3 cups brown sugar, 4 tsp. Cinnamon, 1/2 cup melted margarine ( add water for right consistency). Tie chunks into knots. Let rise 1 hour. Bake at 325°F for 20 minutes. Makes 4 round cake pans.

Doughs Doughs

Pie Dough Nicole Kihn 2 cups flour 3/4 cup Crisco 1 tsp. Salt Stir mixture until crumbly with two knives. Place mixture into the freezer for at least 1/2 an hour. Take out and use cold water (with ice cubes to keep cold), stir into mixture until a good consistency. Make 2 piles or balls (one for top crust and one for bottom crust) Chill. Roll out cold dough onto wax paper. Place first crust on bottom of pie pan. Cut off extra dough. Put filling into shell and cover with top crust. Cut off excess and pinch around edges to close. Bake at 350°F until bubbly and crust is brown 20-25 minutes.

Danish Pastry Mary Friesen

2 cups flour 2 tbsp. Sugar 3/4 cup lard 1 tsp. Vanilla 3 tsp. Baking powder 1/4 tsp. Salt 2 eggs 1/2 cup milk Bake at 350°F for approximately 20 minutes. Topping: 1 1/2 cups flour 1 cup sugar 3/4 cup butter

Play Dough for kids

2 1/2 cups flour 1/2 cup salt 1 tbsp. alum 2 cups boiling water few drops (3 - 4) food colouring (add colouring to boiled water and then add to the rest of ingredients.

Add 1 teaspoon vegetable oil ( 2 tsp. for softer). Mix and play. 41

Salt Dough for Tree Ornaments

1 cup flour 1/4 cup salt 6 1/2 tbsp. Cold water

Combine flour and salt in bowl. Add water and blend until soft but not sticky. Knead until salt is worked in and dough feels smooth. Make into desired shapes, ie. Angels (use garlic press for hair and use craft wire for the halo) Cover cookie sheet with aluminum foil (shiny side down) Bake angels for about 3 1/2 hours or until hard at 275°F. Cool completely be-fore painting. After painting, spray layer of glaze on them.

No fail Pastry Heather Nolan

1 lb. shortening NOT LARD pour 1 cup boiling water over let sit for 10 minutes whip till it looks like whip cream add 2 cups flour 1/2 tsp. baking powder pinch of salt beat together and add 3 cups flour-try beating then work with hands till blended cover and put in the fridge for 1/2 hour when you roll it out use lots of flour. Makes 3 covered pies

Perogie Dough Liz Kaluzny

1 cup warm milk 2 tsp. Butter 1 egg 1 tsp. Salt 2 cups flour Knead dough well, cover with cloth and let dough sit for 1/2 hour. Roll out, put your choice of filling and make into perogies.

Banana Foster With Crêpes Crêpes Sauce ¾ cup flour ½ cup butter or 1 ½ tsp. sugar 1 ¾ cup powdered sugar ¼ tsp. baking powder ¼ cup milk ¼ tsp. salt ½ tsp. cinnamon 1 cup milk 2 tbsp. rum or rum flavoring 1 egg 3 medium bananas sliced 1 tbsp. butter melted 2 tbsp. lemon juice ¼ tsp. vanilla 1 tsp. butter or margarine In small mixer bowl combine flour, sugar, baking powder and salt. Add re-maining crepe ingredients except 1 tsp butter. Beat at medium speed scraping bowl often, until smooth. Melt 1 tsp butter in 6-8 inch skillet until sizzling. For each of 6 crêpes, pour about ¼ cup batter into skillet. Imme-diately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned. Run wide spatula around edge to loosen: turn. Place crêpes on plate, place waxed paper in between each. Cover crêpes set aside. In 10 inch skillet melt ½ cup butter over medium heat. Stir in powdered sugar, ¼ cup milk, cinnamon and rum. In a small bowl combine bananas and lemon juice: toss to coat bananas. Gently stir bananas into sauce in skillet. Fold each crêpe in half; fold in half again to form triangles. Ar-range crepes in skillet; spoon sauce over crepes. Cook over medium heat spooning sauce over crêpes occasionally until heated through. Serve im-mediately.

Crêpes Sandy Groening

3 eggs 1 1/2 cups milk 1 tbsp. oil or melted butter/margarine 1/2 tsp. vanilla extract 1 cup sifted flour Dash of salt

Combine all the above ingredients in blender and blend on medium speed until smooth. Preheat and oil, round teflon frying pan. Hold pan over heat and rotate as you slowly pour crepe mixture into center of pan until a very thin, even crêpe is formed. Serve with fresh or frozen fruit and cool whip or whipped cream.

Crêpes Au Chocolat Sandy Groening Make above recipe and melt Nutella or chocolate hazelnut spread on the crêpe. Roll up and enjoy! Another fantastic alternative is to slice up ba-nanas and heat them up in a bit of butter and roll the banana mixture in the Nutella. The taste is divine and is one of our favorite breakfasts!

Dutch or Mennonite Pancakes 2 cups flour 2 tbsp. baking powder 1 tsp. salt 2 cups milk 1/4 cup sugar 4 eggs 1 tbsp. Oil

Beat all together. Stores well in fridge for one week

French Toast Monique Desorcy 1/8 tsp. salt 1 egg 3 tbsp. milk

Mix. Dip bread each side. Fry each side. May add cinnamon.

Batters Pancakes & Crêpes

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Mennonite Waffles & Sauce Sandy Groening 2 cups milk 2 eggs 1/2 cup butter 1 tbsp. sugar 1/2 tsp. salt 4 tsp. baking powder 3 cups sifted flour

Waffle Sauce: 1-1 1/2 cups waffle batter 2 cups milk Boil milk mixture with 3/4 cup sugar and 1 1/2 tsp. vanilla. (Watkins white vanilla is best) Use whisk to avoid lumpy sauce Blueberry Sauce: 2 cups frozen blueberries 1/3 cup sugar 2 tbsp. cornstarch 1 1/2 cups cold water Mix sugar and cornstarch together and mix into water, then add blueber-ries. Cook over medium heat until sauce is thick. Note: This is one of our favorite breakfasts!

Gerald's Famous Pancakes Gerald Goertsen 5 eggs 3 cups skim milk 2/3 cup oil 1 tsp. vanilla

Beat on high speed sift all dry ingredients and mix separately 4 cups flour 1 1/4 cup sugar 2 tbsp. baking powder 1 tsp. baking soda 1 1/2 tsp. salt pinch of nutmeg

Add dry ingredients to liquids and beat on high until smooth. Also for addi-tional flavour add 1 mashed banana or 1 cup blueberries.

Bisquick Melt In Your Mouth Pancakes

2 cups Bisquick Mix 1 cup milk 2 eggs 2 Tbsp. lemon juice 1 Tbsp. sugar 2 tsp. baking powder

Stir together until well blended. Pour onto a griddle that is at medium heat.

Waffles, Pancakes & Batter Batters

Batters Waffles & Pancakes

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Fluffy Pancakes 2 cups flour 4 tsp. Baking powder 2 egg yolks, beaten 2 tbsp. Soft margarine/oil 3 tbsp. Sugar 1 tsp. Salt 2 cups milk 2 egg whites, stiffly beaten

Mix dry ingredients together. Combine beaten egg yolks, milk and marga-rine. Add to dry ingredients. Beat until smooth. Fold in beaten egg whites. Pour 1/2 cup batter for each pancake on hot griddle. Bake until fluffy & bubbly then turn and bake other side.

Tortilla Shells Nancy Klassen

1 1/2 cups cold water 1 cup flour 1/2 cup cornmeal 1/4 tsp. Salt 1 egg Make like a crêpe. Add your filling, roll up and enjoy

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Batters Batters

Tempura Batter For Awesome Onion Rings & Deep Fried Veggies Sandy Groening

1/2 cup cornstarch 1/2 cup flour 1 tsp. baking powder 1/2 tsp. Seasoning salt 1/4 tsp. freshly ground pepper 1/2 cup cold water 1 egg beaten 2 ice cubes Plain bread crumbs Seasoning salt Your choice of veggies onions, mushrooms, zucchini, broccoli (Onion rings are like A&W’s)

In a medium bowl, combine the cornstarch , flour, baking powder, salt and pepper. In a small bowl, combine the water and egg. Stir into the dry ingredients until just combined. Add ice cubes. In a separate bowl combine dry bread crumbs and seasoning salt to taste. (about 1 tsp. for 1 cup of crumbs) In a wok or frying pan heat 1-2 inches of vegetable oil to 350°F. Dip veggies into batter and then roll into bread crumb & seasoning salt mixture. Deep fry until golden about 30 seconds to 1 minute. Drain on pa-per towels. Enjoy with ranch dressing, ketchup, BBQ sauce or your choice of dip.

Batter for Chicken Balls 1/4 cup cornstarch 1 tsp. Salt 1/4 cup flour 1 1/2 tsp. Baking powder water (to thicken like a pancake batter) Mix together and dip 1 inch by 1 inch pieces of chicken breast

Mustard 1 cup sugar* 1 cup flour 1/4 cup dry mustard 1/4 cup vinegar 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. turmeric

1/2-3/4 cup boiling water to make right consistency Combine dry ingredients, add boiling water and whisk together quickly.

*Honey Mustard Combine dry ingredients as above . Melt honey over hot water or in micro-wave oven, and reduce water by at least 1/4 cup. Combine liquids and add to dry ingredients; whisk together quickly.

Picanté Salsa Sauce

5 lbs. Tomatoes (about 15 large) 4-6 hot chilies 1.5 cups chopped onions 1.5 cups chopped green peppers 1 cup chopped red pepper 4 cloves garlic 1 can (13 oz) tomato paste 1 cup white vinegar 3 tsp. sugar 1 tbsp. pickling salt 2 tsp. oregano Chopped cilantro 2-3 tbsp. cornstarch

Blanch and peel tomatoes. Dice into large pot. Add chopped chilies and all other ingredients. Simmer uncovered for half an hour to an hour. Put into jars and seal.

Fresh Salsa Sauce

1 lb. ripened tomatoes 2-3 hot chili peppers 3 cloves garlic crushed 1 medium onion chopped 1 tbsp. tomato paste 1/4 tsp. cayenne pepper 1 tbsp. cumin powder 1 tsp. oregano 1-2 tbsp. fresh cilantro Salt to taste

In large mixing bowl chop up tomatoes and the other chopped ingredi-ents and then all other ingredients and mix well. Cover tightly and refriger-ate. This salsa will keep for several weeks.

Salsa & Dipping Sauce Sauces

Fondue Dipping Sauce Ann Groening

3 cloves garlic 1 onion chopped 1/4 cup vegetable oil 1 Tbsp. cornstarch 2 Tbsp. vinegar 1/2 cup ketchup 1/2 tsp. salt 2 Tbsp. Worchestershire sauce 1 tsp. dry mustard

Sauté onions, oil, and garlic on low heat. Add cornstarch. Stir constantly for one minute. Add vinegar, ketchup and Worchestershire sauce. Bring to a boil. Refrigerate.

Sauces Salsa & Dipping Sauces

Honey Dill Dipping Sauce Sandy Groening

1/3 cup mayonnaise 1/2 cup liquid honey 1/2 – 1 tbsp. Dill weed To taste Seasoning salt

Mix together & refrigerate. Use this dip for chicken fingers or fries.

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Spaghetti Sauce Laura Dueck

2 gallons blanched and peeled tomatoes (put into large stock pot and drain off some of the liquid) 1/2 cup chopped parsley 3 cloves minced garlic 3 onions 3 green peppers

(Optional: add mushrooms, celery, etc. Simmer 1 hour Add:

1 tsp. pepper 3 tsp. oregano 1 1/2 tsp. thyme 1 1/2 tsp. basil leaves 1 tsp. chili powder 2 bay leaves 1 tsp. Italian seasoning 5 tbsp. pickling salt 5 tbsp. sugar 1- 14 oz can tomato sauce (regular or Italian) 2- 13 oz cans tomato paste

Simmer 1 hour

Marinara Sauce Laura Dueck

2 Tbsp. olive oil 2 cloves garlic minced 1 small onion chopped finely 1 – 16 oz can tomatoes, slightly pureed 1 – 6 oz can tomato paste 1 Tbsp. sugar 2 tsp. basil 1 1/2 tsp. salt

In 2 quart saucepan over medium heat, cook garlic and onion in oil until tender, 5 minutes. Stir in tomatoes, their liquid and remaining ingredients. Reduce heat to low, cover, cook 20 minutes or until thickened, stirring oc-casionally.

Sweet & Sour Sauce Monique Desorcy small onion 1 cup brown sugar ½ cup vinegar ½ cup ketchup 1-2 tbsp. soya sauce 1 cup water salt & pepper to taste

Soften onion in butter on medium-low heat. Add all other ingredients. Boil. To thicken, add water with flour. Simmer for one hour.

Tomato Sauces Sauces

Sweet’n Sour Sauce Margaret Goertsen

1 cup brown sugar 1 cup water 1/2 cup ketchup 2 tbsp. cornstarch 1/2 tsp. garlic powder 1/4 cup vinegar

Mix dry ingredients together then add to moist. Whisk over medium heat until boiling then remove from stove. Use over farmer sausage or spare ribs or just as a dipping sauce.

Teriyaki Sauce Yvonne Parks

1 cup brown sugar 1/4 cup soya sauce sprinkle onion flakes 2 tbsp. lemon juice

Mix, boil and serve.

BBQ Sauce Yvonne Parks

1 cup ketchup 1 cup brown sugar 1 tbsp. Worchestershire Sauce

Mix, warm (to dissolve sugar) l and serve.

Sauces Tomato Sauces

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Spaghetti Sauce Monique Desorcy 1 celery stalks 2 carrots 3 onions 2 or 3 cloves garlic 1 cup mushrooms 1 or 2 tbsp. oregano ½ tsp. thyme ½ tsp. pepper ¼ or ½ cup sweet & sour sauce 20 oz tomato soup 20 oz tomato or spaghetti sauce 1 ½ lb. ground beef

Cook meat. Drain. Stir in vegetables. Cook. Add spices. Stir. Add sauces. Simmer for 10 minutes. Serve on hot spaghetti with parmesan cheese.

Pizza Sauce– for 16” pizza Monique Desorcy 1 can tomato soup ½ tsp. oregano ½ tsp. basil ¼ tsp. pepper ¼ tsp. garlic powder ¼ tsp. onion powder 3 tsp. parmesan cheese ¼ tsp. salt

Blend well.

Pizza Sauce Sandy Groening 1 8 oz. can tomato paste 1 tsp. oregano 1 tsp. basil 1/4 tsp. freshly ground pepper 1 clove garlic, minced

Blend well and spread onto pizza crust.

Sweet & Sour Sauce Monique Desorcy ½ cup brown sugar 2/3 cup ketchup or tomato soup ½ cup vinegar 1 cup water 2 tbsp. cornstarch

Mix & boil.

Perfect Tomato Sauce Sandy Groening 2 tsp. olive oil 1 cup onion, chopped 1 cup green pepper, chopped 2 tsp. dried parsley 2 bay leaves 1 tbsp. fresh garlic, minced 2 tsp. dried basil 1 tsp. dried oregano ½ pounds fresh mushrooms, sliced 1 tsp. salt 1 small can tomato paste (6 oz) 1 large can tomato puree (28 oz) 1 cup tomatoes, chopped ¼ tsp. black pepper

Sauté in oil the onion, green pepper, parsley, bay leaves, garlic, basil, oreg-ano, mushrooms and salt. When onions are soft, add tomato paste, to-mato puree, chopped tomatoes and pepper. Reduce heat to low. Cover and simmer for at least 45 minutes. The perfect beginning to any Italian dish!

Seafood Cocktail Sauce Ann Groening

1 cup chili sauce 1 Tbsp. horseradish

Mix together. Dip deep fried seafood such as shrimp or squid.

Tomato Sauces Sauces

Sauces Tomato Sauces

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Chicken Gravy

1/3 cup cold water 2 Tbsp. butter 3 Tbsp. flour 3/4 cup juices from chicken or chicken stock 3/4 cup milk 1 packet chicken bouillion Salt and Pepper to taste

Mix flour and cold water separately, then add slowly to rest of ingredients.

Alfredo Sauce Pampered Chef

2 cups parmesan cheese, grated 1 1/2 cups milk 1 1/2 cups heavy cream 3 tbsp. Butter 3 tbsp. Flour salt and ground white pepper to taste Finely grate parmesan cheese and set aside. Combine milk and cream and heat until warm, but do not boil. Melt butter and whisk flour into butter until smooth. Add heated milk and cream all at once to flour mixture and continue to whisk. Simmer mixture for 5 minutes, stirring constantly. Whisk in parmesan cheese, salt and pepper. Toss with hot pasta and serve immediately.

Sauces Gravies & Cream Sauces

Schmaunt Fat~ Mennonite Cream Gravy

3 tbsp. Butter 3 tbsp. Flour 3 cups Cream/Milk Salt and Pepper to taste

Melt butter. Slowly add flour. Warm up milk/cream. Add milk/cream all at once. Use a whisk to have lump-free gravy. Add salt and pepper to taste. This gravy is used over top of mashed potatoes, cottage cheese filled perogies, and over egg noodles topped with fried onions.

Incredible Alfredo Sauce Sandy Groening

4 oz. cream cheese (lite works as well) 1-2 tbsp. Butter 3-4 cloves garlic 2-3 tsp. Flour (to thicken sauce) 2 cups half and half cream or whole milk 1/2 tsp. salt or to taste 3/4 cup freshly grated parmesan cheese

freshly ground pepper to taste Melt butter in sauce pan and add freshly minced garlic. Let cook but do not let butter turn brown. Then add cream cheese, melt in sauce pan. Warm in the microwave half and half cream. Slowly add cream to sauce pan alternating with sifted flour ( I sift the flour over top of the pan as I’m adding it). Stir constantly with whisk to avoid lumps. Add salt to taste. Note: If you add the milk/cream without warming it up slowly first, it will curdle when you add it to your hot mixture. Serve over fettucine noodles topped with chopped tomatoes and parmesan cheese.

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Teriyaki Sauce/Marinade

1 cup Soy sauce 1/2 cup Oil 3 tbsp. Brown sugar 3 Cloves garlic 1 tbsp. Fresh ground ginger 2 tbsp. Wine

Smash the garlic. I use red wine for beef, white wine for chicken. Marinate the meat for 4 hours up. Baste the meat with the sauce while cooking.

Steak Marinade Ann Groening

1 1/2 lbs. flank steak MARINADE: 1/4 cup Soy sauce 1/4 cup Sugar 1 Tbsp. sesame oil (optional) 1 Tbsp. Lime juice or I have used lemon 4 cloves garlic, minced 1 Tbsp. fresh Ginger, minced (powder will do) 1 tsp. Chilli sauce 1 tsp. pepper

Rinse and pat dry the flank steak, Score the meat lightly in a 2" diamond pattern, to allow the flavour of the marinade to penetrate. Combine marinade ingredients in a flat dish STIR well, add the meat and cover. Marinate for at least 6 hrs or overnight turning the meat and spread-ing the marinade at least 3 times. Preheat BBQ on high-med. brush the grill with oil to prevent sticking. Place the flank steak on the grill and reduce heat to Med. Grill approximately 5 minutes per side for a med. done steak, allow the steak to sit for 3 min. before carving thin slices. Place the marinade in a saucepan and bring to a boil cook 3 min. and driz-zle on steak after slicing.

Rocky Mountain Pork MarinadeAnn Groening

3/4 cup fresh lemon juice 1/2 cup Soy Sauce 6 Tbsp. honey 2 small green onions peeled and halved 2 large garlic cloves, peeled and halved 2 Bay leaves crumbled pinch of salt 2 Tsp. pepper 1 Tsp. Dry mustard 1 Tbsp. fresh ginger, minced 1 Tsp. fresh parsley, chopped 3 Lbs. pork tenderloin

In a food processor combine all marinade ingredients and puree and pour over tenderloin. Turn to coat. Place in fridge overnight or at least 6 hours. Place on BBQ and cook approximately 20 minutes turning every 5 minutes Cut into medallions when done.

Taco Bell Fajita Seasoning Mix

1 tbsp. corn starch 2 tsp. chilli powder 1 tsp. salt 1 tsp. paprika 1 tsp. sugar 3/4 tsp. crushed chicken bullion cube 1/2 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. cayenne pepper 1/4 tsp. Cumin

Combine all of the ingredients.

Sauces Marinades & Seasonings

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Greek Salad Dressing Sandy Groening

1/2 cup olive oil 2 tbsp. white vinegar 1/2 tbsp. lemon juice 1/2 tbsp. dried basil 1 tbsp. dried oregano 1 tsp. seasoning salt 1/8 tsp. ground pepper

Shake ingredients well and pour over combination of romaine lettuce, small tomato wedges, sliced cucumber, chopped red onions, chopped green pepper and feta cheese crumbled.

Olive Garden Italian Salad Dressing 1/2 cup white vinegar 1/3 cup water 1/3 cup vegetable oil 1/4 cup corn syrup 2-1/2 tbsp. grated Romano cheese 2 tbsp. dry pectin 2 tbsp. beaten egg or egg substitute 1 1/4 tsp. salt 1 tsp. lemon juice 1/2 tsp. minced garlic 1/2 tsp. dried parsley flakes 1 pinch dried oregano 1 pinch crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. chill at least 1 hour. Serve over mixed greens or use as a marinade. Yields: 1 1/2 cups.

Vivacious Vinaigrette Dressing Angela Fairies

6 tbsp. olive oil (3/4 cup) 3 tbsp. balsamic vinegar (1/3 cup) 1 tsp. Dijon mustard (2 tsp.) 1 tsp. liquid honey (2 tsp.) 1 clove garlic minced (2 cloves)

Shake up well so that the oil and vinegar do not separate. Serve over salad. Refrigerate left-over dressing. Sandy’s note: I use this dressing all the time over a salad of mixed greens, red pepper, cooked and sliced chicken breast, cucumber, tomato and shredded cheese. It’s awesome!

Homemade Croutons Make your own croutons for a fraction of the cost. Melt 1/4 cup of butter and 1/4 tsp. each of garlic and onion powder, plus 1 tsp dried parsley. Pour evenly over 2 cups of cubed bread crumbs in plate. Microwave uncovered for 2-3 minutes on HIGH. Stir frequently. Let stand 5-10 minutes to com-plete the crisping process.

Sauces Salad Dressings

Poppy Seed Dressing Sue Floyd 1/3 cup honey 2 tbsp. Vinegar 3/4 Salad Oil 2 tbsp. poppy seeds ( or less ) 1 tsp. salt 3 tbsp. prepared Mustard 1 tbsp. minced onion

Combine all above except Poppy seeds in a screw top jar shake well. Then add poppy seeds and shake again and serve.

Strawberry Salad Vinaigrette Sandy Groening

1/2 cup olive oil 1/4 cup red wine or apple cider vinegar 1/4-1/3 cup white sugar 2 tsp. sesame seeds 1 tsp. poppy seeds 1/4 cup strawberry pureé, ( I use frozen strawberries pureéd)

Mix together, chill and serve. I like to use it over plain, fresh spinach and add fresh sliced strawberries and almond slivers.

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Strawberry Trifle Randine McLean

Bake a white angel food cake, then divide into three pieces into a punch bowl. Mix in a bowl: 1 large package of instant vanilla pudding 1 tin crushed pineapple with juice 1 cup container of sour cream Mix in another bowl: a large package frozen sugared strawberries cooked with 1 cup cold water and 2 tbsp. cornstarch cook until thickened. (I use strawberry freezer jam instead) In a punch bowl start doing layers: 1st layer: bite sizes pieces of cake 2nd layer: strawberry topping 3rd layer: pudding mixture 4th layer: slice bananas in thin slices and fresh strawberries (blueberries also work) 5th layer: repeat as layer 1 and so on till bowl is full On the top: Mix: small box of nutri-whip with 1/2 box of instant pudding, put on top of layers Sprinkle with shaved chocolate and strawberry pieces.

Desserts Trifles & Tortes

Tiramisu Toffee Torte Evy Wiebe This easy and tasty cake is one of my most requested recipes. It is a sure to impress any group. It keeps well (5 days is what I have tried) and tastes better the second day. "May God bless the work of your hands as you serve Him."

Cake: 1 pkg. (1 lb. ) pudding included white cake mix 1 cup strong coffee 4 egg whites 4 toffee candy bars (Skor), very finely chopped Frosting: 2/3 cup sugar 1/3 cup chocolate syrup 4 oz. cream cheese, softened 2 cups whipping cream 2 teaspoons vanilla 1 cup strong coffee, room temperature

Heat oven to 350°F. Grease and flour two 9- or 8- inch round cake pans. In large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans. Bake at 350°F(9-inch 20-30 minutes, 8-inch 30-40 minutes). Cool 10 minutes; remove from pans and cool completely. Frosting: In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and va-nilla; beat until light and fluffy. refrigerate until ready to use. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer coffee side up on serving plate; spread with 3/4 cup frosting. Repeat with second and third cake layers. Top with remaining cake layer. Frost sides and top of cake with remaining frosting. Store in refrigerator. (Optional: garnish with chopped toffee bars.)

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Raspberry Cheese Cake Trifle

2 pkgs. (300 g each) frozen, unsweetened raspberries, thawed 2 pkgs. Cream Cheese (Regular or Light), softened 1/2 cup sugar 3 Tbsp. orange juice or orange liqueur 3 cups whipping cream, whipped 1 pound cake, cut into 1 1/4 inch slices 3 squares Semi-Sweet Chocolate, grated

Drain raspberries save juice. Set aside. Beat cream cheese and sugar until very smooth. Add orange juice or liqueur. Fold in whipping cream. To as-semble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice. .In an 8 cup glass or trifle bowl, layer half the cake slices, 1/3 of the cream cheese mixture, half of the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate. Repeat. .Spoon remaining 1/3 of the cream cheese mixture over second berry layer. Refrigerate at least 4 hours or overnight. Makes 10 - 12 servings.

Desserts Puddings

Rich Chocolate Pudding

2 oz unsweetened chocolate squares 1 cup sugar 2 Tbsp. cornstarch 2 cups milk 1/2 tsp. vanilla extract Pinch of salt

Coarsely chop the chocolate. Set aside. Stir sugar and cornstarch together in small saucepan until thoroughly blended. Gradually stir in milk until blended. Add chopped chocolate. Cook stirring over medium heat until chocolate is melted and mixture begins to boil. Cook stirring until thick-ened about 5 minutes. Stir in vanilla and salt. Pour into 4 custard cups. Cool. Top with whipped cream.

Lemon Custard Pudding Get a large bowl, sift in 1/4 cup flour. Add 1 cup sugar, 1/4 tsp salt, 2 tsp. Grated lemon rind (zest of one lemon) Stir together. Squeeze lemon (1/4 up lemon juice) Add to dry ingredients-mix well. In another bowl, put 2 egg whites (add yolks to lemon mixture) Beat yolks into mixture. Add 1 cup milk to lemon mixture. Meanwhile fill cake pan with water and place 6 cup casserole in cake pan(pudding needs to poach). Beat egg white until stiff (Helps if they are at room temperature). Fold whites into lemon mixture and pour into casse-role. Bake at 350°F for 40 minutes. Serves 4

Pluma Mousse 4 quarts water 3 cups mixed dried fruits 1 pkg. Cherry or strawberry jello 1 1/2 cups sugar 4 tbsp. Cornstarch

Cook fruit in water until very well done. Now mix sugar with cornstarch and enough water to make a tiny paste. Let it cook a few minutes to take away starchy taste. Then take from stove and add jello. Enjoy when cool. This is a Mennonite fruit pudding or cold fruit soup.

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Fluffy Tapioca Cream Pudding 1 egg white 6 tbsp. Sugar, divided 3 tbsp. Minute Tapioca 2 cups milk 1 egg yolk 1 tsp. Watkin’s double strength white vanilla flavoring Beat 1 egg white in medium bowl with electric mixer on high speed until foamy. Gradually add 3 tbsp. Sugar, beating until soft peaks form. Mix tapioca, remaining 3 tbsp. Sugar, milk and egg yolk in medium sauce-pan. Let stand 5 minutes. Cook on medium heat, stirring constantly until mixture comes to full boil. Remove from heat. Quickly stir in egg white mixture until well blended. Stir in vanilla. Cool 20 minutes ; stir. Serve warm or chilled.

Cheese Cakes Desserts

Cranberry Orange Glazed Cheese Cake Crust: 1 cup graham wafer crumbs 1 1/4 cup butter, melted Filling: 3 (8 oz.) pkgs. Cream Cheese (Regular or Light), softened 1 cup granulated sugar 2 Tbsp. cornstarch 3 eggs 3 Tbsp. orange juice or liqueur 1 cup chopped cranberries, fresh or frozen 1 cup orange marmalade

Preheat oven to 350˚F -Combine first two ingredients. Press onto bottom of 9 inch spring-form pan. .Beat cream cheese, sugar and cornstarch until very smooth. Add eggs one at a time-, just until blended. Stir in 2 Tbsp. or-ange juice and cranberries. Pour mixture over crust. .Bake 45 to 50 min-utes or until center is set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. To make orange glaze: In small, heavy saucepan, combine orange marma-lade and 1 Tbsp. orange juice; bring to a boil over medium beat, stirring constantly. Remove from the heat and refrigerate until thoroughly chilled. Pour glaze over cake. Makes 10 - 12 servings.

Caramel Chocolate Cheese Cake Crust: 1-1/2 cups graham wafer crumbs 6 Tbsp. butter, melted 3/4 cup caramel flavored topping sauce 1 cup chopped pecans Filling: 3 (8 oz.) pkgs. Cream Cheese (Regular or Light), softened 1 cup sugar 1 tsp. vanilla 3 eggs 8 squares BAKER'S Semi-Sweet Chocolate, melted

Heat oven to 325˚F. Combine first two ingredients. Press onto bottom and 1 inch up sides of a 9 inch (23 em) spring-form pan. Bake for 10 minutes. .Pour caramel sauce over crust. Top with chopped pecans. .Beat cream cheese, sugar and vanilla until very smooth. Beat in eggs, one at a time, just until blended. Stir in melted chocolate; pour over pecans. .Bake for 50 minutes or until centre is just set. Re-move from oven and run knife around sides of pan to loosen. Cool at room tem-perature. Chill overnight. Makes 10 servings. Garnish cheesecake with additional chopped chocolate and pecans, drizzle extra caramel sauce over top.

Cream Cheese Cake Monique Desorcy

1 pkg. cream cheese 1 cup icing sugar 1 box Nutri-Whip Whip together. Crust: 1 ½ cup graham crumbs 2 tbsp. sugar 1 cup margarine

Desserts Cheese Cakes

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Mandarin Chocolate Cheese Cake Crust: 1 cup chocolate wafer crumbs 3 Tbsp. butter, melted Filling: 3 (8 oz) pkgs. Cream Cheese (Regular or Light), softened 3/4 cup sugar 3 Tbsp. flour 3 eggs 3 1/4 cup orange juice 3 Tbsp. orange liqueur (optional) 1 Tbsp. grated orange rind Glaze: 1/2 cup whipping cream 4 squares Semi-Sweet Chocolate, chopped

Heat oven to 350˚F . Combine first two ingredients. Press onto bottom of a 9 inch spring-form pan. Bake for 10 minutes. Beat cream cheese, sugar and flour until very smooth. Beat in eggs one at a time, just until blended. Mix in juice, liqueur and rind. Pour over prepared crust. Bake 45 minutes or until center is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill over night. Glaze: Bring cream to a boil over low beat. Remove from heat. Stir in chocolate until melted and smooth. Pour over cake. Makes 8 - 10 servings. Lay mandarin orange segments out on a paper towel and let dry thor-oughly. Partially melt 2 squares of Semi-Sweet Chocolate over hot water. Remove, from heat and continue stirring until completely melted. Then take each mandarin orange segment and, after dipping one end into the in-cited chocolate, place them all on waxed paper. Refrigerate until chocolate has hardened. Arrange in circle on cake. If desired, pile chocolate curls in center of cake.



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Lemon Cheese Cake Ann Dyck 1 pkg. Lemon jello (1) 1 cup boiling water 2 tbsp. lemon juice (mix altogether and cool) (2) 4 oz. Cream cheese (1/2 pkg.) 1 cup white sugar 1 tsp. Vanilla (3) 2 cups graham wafer crumbs ½ cup margarine (melted) 2 tbsp. white sugar (4) 1 large can evaporated milk (really cold) 2 tbsp. lemon juice Beat until stiff. Mix graham wafer crumbs and line pan with same. Save about 1 cup to sprinkle on top. Pan size 9 X 13. Put #1 & #2 into #4 and beat well. Put into pan with the crumb mixture. Place in fridge. This is better at 2 or 3 days old.

New York Cheese Cake 1 cup graham cracker crumbs 3 tbsp. Sugar 3 tbsp. Butter or margarine 5 - 8 oz pkgs. Cream cheese 1 cup sugar 3 tbsp. Flour 1 tbsp. Vanilla 3 eggs 1 cup sour cream 1 can cherry pie filling Mix crumbs, 3 tbsp. Sugar and butter: press onto bottom of 9-inch spring-form pan. Bake at 350˚F for 10 minutes. Mix cream cheese, sugar, flour, vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low after each addition, just until blended. Blend in sour cream. Pour over crust. (continued at top of page on right)

(New York Cheese Cake continued) Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is al-most set. Run small knife around rim of pan to loosen cake. Cool, before removing from pan. Refrigerate 4 hours or overnight. Top with pie filling. Garnish with piped cream cheese.


Cherry Cheese Cake(lowfat)

3/4 cup graham wafer crumbs 2 tsp. margarine melted 1 container (15 oz) part skim ricotta cheese 1 cup granulated sugar 2 large eggs 2 egg whites 1 Tbsp. fresh lemon juice 1/2 tsp. grated lemon peel 1/2 tsp. almond extract 12 oz low fat cream cheese softened and cut up 1 cup low fat sour cream 1/4 cup all-purpose flour 1 can cherry pie filling

Preheat oven to 350˚F. Spray a 9-inch springform pan with vegetable cooking spray. Wrap outside of pan with heavy duty foil In prepared pan, combine crumbs, margarine, and corn syrup. Press into bottom. Bake 8 minutes. Place on a wire rack;cool. Reduce oven to 325˚F. In a food processor fitted with metal blade, processs ricotta cheese, sugar, eggs, egg whites, lemon juice, peel, and almond extract for 30 seconds. With machine running, add cream cheese and process until smooth. Add sour cream and flour;pulse until smooth. Pour onto crust. Place pan in a shallow roastin pan. Add boiling water to roasting pan to come 1 inch up sides of springform. Bake until just set 50-60 minutes. Turn off oven;let stand in oven for 30 minutes. Refrigerate cheesecake for at least 3 hours. Spread pie filling over top.

Pina Colada Cheese Cake Crust:

1 cup graham wafer crumbs 1/2 cup grated coconut 1/4 cup butter or margarine, melted

Filling: 3 pkgs. (8 oz.) Cream Cheese, softened 3/4 cup sugar 4 eggs 1 cup sour cream 1 can (355 mL) cream of coconut 1 can crushed pineapple, well drained (14 oz/398 mL) 2 Tbsp. cornstarch 1 Tbsp. lemon juice

Glaze: 1/2 cup apricot jam 2 kiwi, peeled, cut into thin slices 1 can (14 oz/398 mL) pineapple tidbits, drained 1 cup grated coconut, toasted

Heat oven to 350˚F. Combine first 3 ingredients; press into bottom and 1 inch up sides of a 9 inch spring-form pan. Bake for 10 minutes. Beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, just until blended. Stir in sour cream, cream of coconut, drained crushed pineapple, cornstarch and lemon juice. Pour into pan. Bake at 350˚F for about 1 hour and 20 minutes or until center is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. Glaze: Melt jam over medium beat; put through a sieve to remove fruit pieces. Arrange kiwi and pineap-ple on top of cake. Brush fruit and sides of cake with jam. Press the coconut onto sides of cake. Makes 10 - 12 servings.


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Mint Chocolate Cheese Cake Crust: 1-3/4 cups chocolate wafer crumbs 1/4 cup butter or margarine, melted Filling: 3 (8 oz) pkgs. Cream Cheese (Regular or Light), softened 3/4 cup sugar 3 eggs 1/3 cup green crème de menthe liqueur (optional) or 3/4 tsp mint extract with of green food coloring 3 squares white chocolate 1 Frosted Mint Chocolate bar for garnish

Heat oven to 325˚F. Combine first two ingredients. Press onto bottom and 2 inches up sides of a 9 inch spring-form pan. Beat cream cheese & sugar until very smooth. Beat in eggs one at a time, just until blended. Beat in liqueur and white chocolate. Pour over prepared crust. Bake for 50 minutes or until center is just set. Remove from oven and run knife around sides of pan to loosen. Cool thoroughly at room temperature. Chill overnight. Makes 10 - 12 servings. Make curls by running vegetable peeler on narrow edge of frosted mint fla-vour chocolate bar. Decorate cake with curls.


Philly Double Chocolate Layer Cheese Cake Mix with mixer until well blended: 2 (8 oz) pkgs. Light or regular cream cheese 1/2 cup sugar 1/2 tsp. Vanilla Add: 2 eggs Mix until well blended. Remove 1 cup of cream cheese mixture, then stir in 3 squares of melted and slightly cooled baker’s semi-sweet chocolate. Pour batter into a chocolate flavored crumb crust. Spoon on plain batter Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours before serving.

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Cherry Cheese Cake Sue Floyd

1 1/4 cups graham crumbs 1/4 cups melted butter 1/4 cups brown sugar Dream Whip 8 oz Cream Cheese

Mix first 3 ingredients together and pack into 9x9 pan Bake for 5-10 minutes at 350°F Mix 1 package for dream whip according to package. Then add 8 oz. soft block of cream cheese and blend with dream whip mixture. Spread on crust and chill for 1 hr and then top with 1 can of cherry or blueberry pie filling and serve.

Citrus Kiss Cheese Cake Crust: 1 cup graham crumbs 3 Tbsp. sugar 4 Tbsp. butter, melted Filling: 3 (8 oz) pkgs. Cream Cheese Regular or Light), softened 1 cup sugar 3 eggs 1 tsp. grated lemon rind 2 Tbsp. lemon juice 1 Tbsp. lime juice

Heat oven to 350˚F. Combine first three ingredients. Press onto bottom of 9 inch spring-form pan. Bake for 10 minutes. Beat cream cheese and sugar until very smooth. Beat in one egg at a time, just until blended. Add re-maining ingredients. Pour over prepared crust. Bake for 50 minutes or until center is just set. Remove from oven and run knife around sides of pan to loosen. Cool at room temperature. Chill overnight. Makes 10 - 12 servings. To make the charming lemon roses, curl thin lemon peel strips and hold for 30 seconds.

Desserts Cakes

Chocolate Cake Lillian Poetker Beat first:

1/4 cup margarine 1/2 cup oil 1 3/4 cups sugar 2 eggs 1 tsp. vanilla 2 cups shredded zucchini or apple sauce 1/2 cup sour milk (1/2 tsp. lemon) Then: 2 1/2 cups flour 4 Tbsp. cocoa 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. cinnamon

Beat first 5, then add zucchini or apple sauce. Combine dry ingredients and add alternately with sour milk to first mixture. Bake in 9X13 at 350˚F for 45 minutes.

Sour Cream Chocolate Chip Cake Allison Utecht 1 stick margarine, beaten 2 eggs, beaten 1 cup sugar 2 cups flour 1 tsp. baking soda 1 cup sour cream 2 Tbsp. milk 1 1/2 tsp. vanilla 1- 6 oz package chocolate chips 1/2 cup sugar 1 tsp. cinnamon

Cream butter and sugar. Beat in eggs until light and fluffy. Sift together flour and baking soda. Combine milk with sour cream. Beat flour and cream into butter, alternating flour and cream. Add vanilla. Fold in chocolate chips. Pour 1/2 of batter into a bundt pan (greased and floured). Mix sugar and cinnamon and sprinkle half on batter. Pour in rest of batter and then add the rest of the sugar topping. Bake at 375° F for 45 minutes.

Wacky Chocolate Cake Randine McLean

3 cups flour 2 tsp. baking soda 2 tsp. baking powder 2 cups white sugar 1 tsp. salt 1/2 cup cocoa 2 tsp. vanilla 2 tbsp. vinegar 6 tbsp. oil or shortening 2 eggs 2 cups water

Sift dry ingredients and mix in the rest Pour into an ungreased 9X13 pan and bake at 350°F 40-45 min.

Hawaiian Cake Monique Desorcy

14oz crushed pineapple drained Base ½ cup butter (room temperature) 1 egg ½ cup pineapple liquid 1 cup flour 1 tsp. baking powder ¼ cup white sugar

Beat egg, butter and pineapple liquid. Add dry ingredients. Stir well. Press into pan. Spread pineapple over base.

Topping 1 eggs 1 cup sugar 2 cups coconut 1 tsp. melted butter ½ cup pineapple liquid

Beat all ingredients and spread over pineapple. Bake at 325°F for 35 min-utes in an 8X8” greased pan.

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Banana Cake Margaret Goertsen

1/2 cup butter or olive oil 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup milk 1 1/2 tsp. b. soda 1/4 cup boiling water 1 cups banana pulp 2 eggs 2 cups flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vanilla 1/2 tsp. lemon extract 1/2 cup chopped nuts (optional)

Cream butter, add sugar gradually. Beat until light and fluffy. Add eggs and banana pulp. Sift together the dry ingredients and add alternately with the milk and water in which soda has been dissolved. Fold in the nuts/chocolate chips which have been lightly floured. Pour into buttered paper lined square cake tin and bake in moderate oven 350°F for 45 minutes. Frost with butter frosting when cold and sprinkle with chopped nuts. Or to make muffins pour into muffin tin liners and bake for 15– 18 minutes at 350°.

Cakes Desserts

Desserts Cakes

Cookie Sheet Cake Randine McLean

In a large pot boil for one minute:

1 cup margarine 1 cup hot water 6 Tbsp. cocoa

Remove from heat & add:

2 cups sugar 1/2 tsp. salt 1 tsp. baking soda 2 cups flour

Beat until smooth & add:

2 eggs 1/2 cup sour cream

Spread in 18X12 cookie sheet. Bake at 350°F for 20 minutes. Ice while warm with:

1/2 cup melted margarine 5 Tbsp. milk 1 tsp. vanilla 3 1/2 cups icing sugar or until thick

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Apricot Cobbler Gina Southam

2/3 cup sugar 1 tbsp. Cornstarch 1 cup boiling water 4 cup sliced apricots 1 tbsp. Butter 1 tbsp. Lemon juice 1/2 tsp. Cinnamon

Combine sugar and cornstarch in saucepan. Add boiling water, bring to a boil for one minute. Add fruit. Pour into greased 8 inch baking pan. Dot with butter, sprinkle with lemon juice and cinnamon. Make biscuits for top. 1 cup biscuit mix plus some sugar and milk. Bake at 400°F for 30 minutes.

Any-Fruit Coffee CakeMonique Desorcy

1 ½ cups chopped, peeled apples, apricots, peaches, pineap-ples, blueberries, raspberries, or strawberry/rhubarb mix 1 cup sugar 2 tbsp. cornstarch 1 ½ cups flour ½ tsp. baking powder ¼ tsp. baking soda 6 tbsp. butter 1 beaten egg ½ cup buttermilk or sour milk ½ tsp. vanilla ¼ cup flour

In a saucepan combine choice of fruit and ¼ cup water. Bring to boiling; reduce heat. Cover and simmer (do not simmer raspberries) about 5 min-utes or till tender. Combine ¼ cup of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir till thickened and bubbly. Cook and stir two minutes more. Set aside. In a mixing bowl stir together ½ cup of the sugar, the 1 ½ cups flour, the baking powder, and baking soda. Cut in 4 tbsp. butter till mixture resem-bles fine crumbs. Combine egg, buttermilk or sour milk, and vanilla. Add to flour mixture. Stir just till moistened. Spread half of the batter into an 8 X 8 X 2-inch baking pan. Spread fruit mixture over batter. Drop remaining bat-ter in small mounds atop filling. Combine the remaining ¼ cup sugar and the ¼ cup flour. Cut in remaining 2 tbsp. butter till mixture resembles fine crumbs. Sprinkle over batter. Bake in a 350°F oven for 40 to 45 minutes or till golden brown. (To double the recipe cook for 45 to 50 minutes.)

Cakes Desserts

Tupperware Microwave Angel Food Cake Robin Hood Angel Food one step cake mix using Tupperware casserole with cone and cover.

Split the cake mix in two by using 1 1/3 cups of cake mix with 3/4 cups cold water. Mix with wire whisk in large mix and store pitcher. Pour evenly around the ungreased 3L Tupperwave casserole and cone. Cover– cook on high or full power for 3 minutes. (if less than a 500 watt micro-wave add 30 seconds to each cooking stage) Immediately, Turn casserole and cook additional 2 minutes on 70% power. Immediately, remove cover and invert casserole on a snack cup. Let cool. Remove from casserole by running a small spatula around the edges and around the cone. Cut with serrated knife and serve. 14 tupperwave cakes equal 1 donut in fat.

Carrot Cake Linda Dueck 4 eggs 2 cups sugar 3/4 cup oil 2 tsp. cinnamon 2 cups flour 1/2 tsp. salt 2 tsp. baking soda 1 tsp. baking powder 1 cup raisins 2 cups grated carrots 1 14 oz tin crushed pineapple Pinch of cloves

Bake at 350˚F for 30-45 minutes in 9X13 pan If dough looks too thin add 1/2 cup flour.

Icing 1/2 cup cream cheese(4 oz) 1 1/2 cups icing sugar 2 tbsp. soft butter 1 tsp. almond flavouring

Beat ‘til smooth

Desserts Cakes

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Praline Banana Cake Gina Southam

2 cups flour 1 1/4 cups sugar 1 cup mashed bananas 3/4 cup shortening 1/3 cup sour cream 2 tsp. Baking powder 1 1/2 tsp. baking soda 1/2 tsp. Salt 1 1/2 tsp. Vanilla 3 eggs

Heat oven to 350°F. Grease 13X9 pan. Into large bowl measure first 10 in-gredients. Beat with mixture until just mixed. Increase speed to medium and beat 2 minutes. Pour batter into pan and bake 35-40 minutes. Cool cake completely on wire rack. Preheat broiler to 325°F.

Mix 1 cup packed brown sugar 6 tbsp. Butter 1 tbsp. Milk Stir in 1/2 cup chopped nuts

Spread over cooled cake. Broil 2-3 minutes until topping melts and browns. Cool, cut and serve.

Desserts Cakes

Chocolate Fleck Cake Gina Southam

2 squares (2 oz) shredded sweet or semi sweet chocolate 1 cup white sugar 1/2 cup butter 1 cup milk 1 tsp. Vanilla 2 cups sifted cake flour 2 tsp. baking powder 2 eggs separated. Pinch of salt

Shred chocolate and keep cold until used. Beat egg white until stiff. Add 1/2 cup sugar and beat to meringue. Set aside. Cream butter and remain-ing sugar until light. Add vanilla to milk. Sift flour, baking powder & salt together. Add milk alternately with flour to butter and sugar. Mix well. Fold meringue gently into batter. Fold in shredded chocolate. Bake in 9 inch layer tins or 9 X 12 pan in slow oven at 300-325°F for 45 minutes. Cream together:

1/2 cup butter 1 1/2-2 cups icing sugar Add well beaten egg yolks.

Ice cake. Melt 2 squares of chocolate and pour over the top and let dribble down the sides.

Tupperware Microwave Black Forest Cake Using Tupperware casserole with cone and cover.

1 box Duncan Heinz Chocolate Cake Mix 3 eggs 1/2 cup oil 3/4 tin cherry pie filling Mix together in mix and store pitcher. Use a spoon to stir. Oil the 3L Tup-perware casserole and cone. Pour batter evenly around cone. Cover and microwave on high for 6 minutes, turn casserole and cook another 6 min-utes on high. Turn out immediately. Let cool. Top with cool whip and rest of cherry pie filling. For a low-fat version you can substitute 2 eggs instead of using 3 and 1 cup water for the 1/2 cup oil.

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Desserts Cakes

Oatmeal Cake Doris Toews

1 cup oats Pour 1 1/2 cups boiling water over it; stir, cool then Mix in: 1/2 cup butter 1 cup white sugar 1 cup brown sugar Then blend: 2 eggs Add: 1 tsp. Salt 1 tsp. Baking soda 1 tsp. Cinnamon 1 3/4 cups flour Add the oats mix Bake at 350°F for 30-35 minutes. When cake is almost done, put topping on and put back in the oven for a few minutes. Cool and eat. Topping: 4 tbsp. Butter 1 cup brown sugar 1/2 cup evaporated milk 1 cup oatmeal

Snow White Cake Dorothy Dyck

Cake: 1/2 cup Crisco 3 cups flour 1/2 tsp. Salt 1/2 tsp. Lemon extract 4 egg whites 2 cups sugar 2 tsp. Baking powder 1 cup milk 1/2 tsp. Almond extract Makes 3 –8 inch layer cake pans. Lightly grease and flour cake pans. In large bowl blend shortening and sugar. Stir dry ingredients. Add alternately with milk to first mixture. Add flavoring. Beat egg whites until stiff peaks form and fold in. Pour into pre-pared cake pans. Bake in a preheated oven at 350°F for 20 minutes or until toothpick comes out clean. Cool and fill with lemon filling. Variation: cake may also be baked in 12 inch round cake pan for 35 minutes, sliced into layers and finished as above. Lemon Filling: 1 cup sugar 2 tbsp. Flour 1/4 cup cold water 1 tbsp. Butter 1/4 tsp. Salt 4 egg yolks grated rind and juice of one lemon Mix sugar, salt and flour in top of 1 1/2 quarts double boiler. Beat egg yolks and add, cold water, grated rind, and lemon juice. Cook in double boiler until thick. Stir in butter. Cool and use on Snow White Cake.

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Ice Cream Cake Monique Desorcy

½ gallon vanilla ice cream 1 small pkg. Oreo cookies 26 oz. Cool Whip

Crush cookies. Add ice cream and Cool Whip. Mix well. Spread and freeze.

Desserts Cakes

Raspberry Almond Cake Rachel Zuill

1 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 beaten egg 1/2 cup dairy sour cream 1/4 cup butter or margarine 1 cup fresh or frozen raspberries 2 tbsp. brown sugar 1/3 cup sliced almonds Almond Icing ( below) Grease bottom and sides of an 8" x 1 1/2 " round baking pan. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of dry mixture. In another bowl beat together egg, sour cream, and butter or margarine. Add egg mixture all at once to dry mixture. Stir just till moistened (and bat-ter is lumpy). Spread two-thirds of batter into prepared baking pan. Sprinkle with rasp-berries and brown sugar. Drop remaining batter by spoonfuls on top. Sprin-kle with almonds. Bake in a 350°F oven for 30-35 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan, if desired. Cool about 20 minutes more. Drizzle with Almond Icing. Serve warm or at room temperature. Makes 1 coffee cake (8 servings) Almond Icing: In a small mixing bowl combine 1/2 sifted powdered sugar, 1 teaspoon milk, and 1/4 teaspoon almond flavouring. Stir till smooth. Add additional milk, to make drizzling consistency.

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Turtle Cake Janine Goertsen

1 package German chocolate cake mix 1 package caramels 1 can condensed milk 1/4 cup butter/margarine 1 cup chocolate chips 3/4 cup chopped pecans

Mix cake as directed on box and pour 1/4 batter into 9X 13 pan and bake at 350˚F for 20 minutes or less. Then mix caramels, milk, margarine together and melt over low heat stirring constantly. Pour over warm chocolate cake. Top with reamining cake mix. Sprinkle top with pecans and chocolate chips. Bake at 350˚F (or 300-325) for 25-30 minutes

Cherry Cinnamon Float Gina Southam

2 cans pie cherries, drained (not pie filling) save juice and add 1/2 cup sugar 1/2 tsp. Cinnamon 2 tbsp. Cornstarch Red food coloring 1 tbsp. Lemon juice.

Mix and put into sauce pan with cherries. Bring to a boil for a couple of minutes. Put in casserole and put ready made cinnamon rolls on top. Bake at 350°F for 25 minutes. Put icing on buns before serving.

Desserts Icings and Frostings

Dreamy Chocolate Frosting 6 ounces semi-sweet chocolate chips 2 tbsp. water 1/4 cup honey 1 cup whipping cream

Melt together the chocolate chips, water, and honey. Let cool to room tem-perature (do not put in refrigerator - it will make the frosting grainy look-ing). Whip cream until soft peaks form. Carefully stir in the cooled choco-late. Frost the cake and store in the refrigerator. It tastes even better if you let it chill overnight!

Simple Chocolate Icing Pauline Conrad

2 1/2 cups Icing sugar 1/2 cup Cocoa 6 tbsp. butter or margarine (melted) 1/4 cup Milk or water 1 tsp. vanilla

Measure all ingredients into mixing bowl. Beat slowly until all moistened. Add more milk or icing sugar if needed. Beat until smooth and light. Makes about 2 cups. This much icing on the brownies makes it thick, so if you don’t like that much icing on, just don’t put as much on and it will still taste good. Cream Cheese Icing Margaret Goertsen

1/2 cup (4 oz.) Philadelphia cream cheese 1 1/2 cups icing sugar, 2 tbsp. soft butter, 1 tsp. almond flavour

Beat till smooth.

Powdered Sugar Icing Monique Desorcy 1 cup icing sugar ¼ tsp. vanilla milk or orange juice

Mix powdered sugar, vanilla, and 1 tbsp. milk or juice. Sir in milk or juice, 1 tsp. at a time, till of drizzling consistency. Makes ½ cup. (May add 2 tbsp. of cocoa).

Fudge Frosting Monique Desorcy

2 1/3 cups icing sugar ¼ cup unsweetened cocoa powder ¼ cup butter 3 tbsp. boiling water

Mix powdered sugar and cocoa. Add butter, boiling water, and vanilla. Beat well. Cool for 20 to 30 minutes or until spreading consistency. Frosts tops and sides of 1 -9 inch cake.

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Marshmallow Icing Janine Goertsen

1 1/2 cups sugar 1/2 tsp. Cream of tartar 1 cup miniature marshmallows 2 egg whites 1 tsp. Vanilla Combine all ingredients, except marshmallows and vanilla in double boiler. Beat over boiling water until mixture forms soft peaks. Stir in marshmal-lows and vanilla; continue beating until well blended and stiff peaks form. Frosts: 2 – 9 inch cake layers, 9X13 cake, angle food cake, chiffon cake or 24 cupcakes.

Instant Pudding Icing Janine Goertsen

1 1/2 cups milk 1 envelope whipped topping 1 small pkg. Instant pudding Whip topping. Mix milk and pudding together. Fold in whipped topping. Spread on cake.

Desserts Muffins

Banana Muffins Sandy Groening

1/2 cup butter or margarine 2/3 cup sugar 2/3 cup brown sugar 1/2 cup milk 3 tsp. baking soda 1/2 cup boiling water 2 1/2 cups banana pulp 3 eggs 4 cups flour 3 tsp. baking powder 1 tsp. salt 1 tsp. vanilla 1 tsp. lemon 3 tsp. wheat germ

Cream butter, add sugar gradually. Beat until light and fluffy. Add eggs and banana pulp. Sift together the dry ingredients and add alternately with the milk and water in which soda has been dissolved. Pour into lined muffin tins. Bake at 350˚F for 15 to 20 minutes. You can also bake this into a loaf, bake in a greased loaf pan for 45-60 minutes. Optional: You can add chocolate chips for a yummy variation.

Fruit & Yoghurt Muffins Vanessa Lau

Basic Muffins:

2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 eggs 1 cup plain low or non-fat yoghurt 1/2 cup sugar 1/4 cup melted butter or oil 1 Tbsp. grated orange rind 2 Tbsp. orange juice 1 1/2 cups fruit (frozen raspberries, blueberries, chopped pears, peaches, or apples)

Crumble Topping: 1 1/2 Tbsp. soft butter 3 Tbsp. sugar 3 Tbsp. flour 1/2 tsp. cinnamon

Combine flour, baking powder, baking soda and salt. In large bowl, beat together eggs, yoghurt, sugar, melted butter, orange rind and juice. Add combined dry ingredients and mix just until blended; fold in fruit. Spoon batter into buttered muffin tins. For crumble topping, mix ingredients together until crumbly. Sprinkle evenly over muffins. Bake at 375°F, 15-20 minutes until toothpick inserted into centre comes out clean. Serve warm. Makes about 12 muffins. Note: I substitute half the flour for whole wheat and I have added all kinds of fruits, canned, frozen and fresh and they have turned out each time. ~ Vanessa Sandy’s Note: I have used dried cranberries with a little hot water to sof-ten and instead of just plain yoghurt, I used orange yoghurt. This made really good cranberry-orange muffins.

Bran Muffins Monique Desorcy 4 cups flour 4 cups bran 2 cups sugar 2 cups oil 6 eggs ½ cup molasses 3 tsp. soda ½ tsp. salt 1 tsp. cinnamon 2 cups buttermilk 2 cups raisins or blueberries.

Bake at 350°F for 20 to 25 minutes.

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Muffins Desserts

Banana Muffins Holly Chant 1/2 cup oil 1 egg 1 tsp. vanilla 1 cup mashed bananas (~3) 1 1/2 cups flour ( I use 3/4 cup whole wheat flour and 3/4 cup all purpose flour) 1 cup sugar ( 3/4 is plenty) 1 tsp. baking soda 1 tsp. salt ( I've reduced this to 1/2 tsp. or none) 1/2 tsp. nutmeg

Topping:

2 Tbsp. brown sugar ( I use 1 Tbsp. and it seems to be enough as long as you 1/2 the cinnamon too) 1 tsp. cinnamon ( I use 1/2 tsp.)

Mix together. Combine first 4 ingredients and blend well. Mix next 5 ingredients in a separate bowl, stirring to combine with a fork or wire whisk. Add flour mixture to banana mixture and stir until blended. Put in muffin tins ( I usually spray them with oil first), and sprinkle with top-ping. Bake at 350° F for 20-25 minutes. Freezes well.

Honey Sunflower Wheat Muffins Monique Desorcy 1 cup flour ½ cup whole wheat flour 2 tsp. baking powder ½ cup sunflower nuts ¼ tsp. Salt (if salted nuts, then reduce salt to 1/8 tsp.) 1 beaten egg ½ cup milk ½ cup honey ¼ cup oil ½ tsp. finely shredded lemon peel

In a mixing bowl stir together flour, whole wheat flour, baking powder, salt, and sunflower nuts. Make a well in the center. In another bowl combine beaten egg, milk, honey, oil, and lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400°F oven for 18 to 20 minutes or till golden. Remove muffins from pans; serve warm. Makes 12.

Muffins & Breads Desserts

Healthy Carrot Muffins

1/2 cup flour 1/2 cup wheat bran 1/2 cup oat bran 1 Tbsp. Baking powder 1 tsp. Cinnamon 1/2 tsp. Nutmeg 1/2 tsp. Salt 1/2 cup packed brown sugar 1 egg 1/2 cup milk 1/4 butter, margarine, or oil 1 1/2 cups finely grated carrots 1/2 cup raisins

Healthy Carrot Muffins ~ continued In a large bowl, combine flour, wheat and oat bran, baking powder, cinna-mon, nutmeg and salt: blend in sugar until no lumps remain. Beat together egg, milk and butter; stir in carrots. Pour all at once over dry ingredients; sprinkle with raisins and stir just until moistened, but not over-mixed. Spoon into 8 greased or paper lined muffin cups. Bake in 375°F oven for about 25 minutes or until lightly browned and tops are firm to the touch. Remove from pan to racks to let cool.

Desserts Muffins

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Desserts Muffins & Loafs

Cheddar Muffins 2 cups flour 1/2 cup sugar 1 Tbsp. Baking powder 1 tsp. Salt 1/2 tsp. Baking soda 1 1/2 cups shredded cheddar cheese 1 cup plain yogurt 1/4 cup butter, melted 2 eggs, beaten In a large bowl stir together flour, sugar, baking powder, salt and baking soda: stir in cheese. In a small bowl thoroughly combine yogurt, butter and eggs. Add all at once to dry ingredients: stir just until moistened. Di-vide batter evenly among 12 large greased muffin cups. Bake in 400°F oven for 18-20 minutes. Serve warm.

Lemon Loaf Sandi Senkew

1/2 cup margarine 1 cup white sugar 2 eggs Peel of 1 lemon grated 1 1/2 cup flour 1 tsp. Baking powder pinch of salt 1/2 cup milk Beat together, margarine, sugar and eggs. Add salt and baking powder. Slowly add flour and milk. Pour into well greased and floured pan. Bake at 350°F for 45-55 minutes. While hot, pour over loaf, 1/4 cup white sugar dissolved in the juice of 1 lemon.

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Buddy’s Bran Muffins 3 eggs 1 1/3 cups brown sugar 2/3 cup oil 2 cups milk/buttermilk 3 cups bran 1/2 tsp. Vanilla Mix above ingredients in order given. In another bowl, sift together: 2 cups flour 2 tsp. Baking powder 2 tsp. Baking soda 1/2 tsp. Salt raisins (optional) Add dry ingredients to wet ingredients. Mix. Bake at 375°F for 15-20 min-utes.

Apple Bread Monique Desorcy

1 ½ cups flour 1 tsp. cinnamon ½ tsp. baking soda ¼ tsp. salt ¼ tsp. baking powder ¼ tsp. nutmeg 1 cup white sugar 1 cup shredded peeled apples ½ cup raisins (optional) ¼ cup oil 1 egg ¼ tsp. finely shredded lemon peel ¼ cup chopped walnuts

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking pow-der, and nutmeg. In another mixing bowl, combine sugar, apples, raisins, oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts. Pour batter into a greased 8 X 4 X 2-inch loaf pan. Bake in a 350°F oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.

Banana Bread Monique Desorcy

1 ¾ cups flour 2/3 cup white sugar 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 2 or 3 mashed bananas (1 cup) 1/3 cup butter 1 Tbsp. milk 2 eggs ¼ cup chopped nuts

In a large mixer bowl combine 1 cup of the flour, the sugar, baking pow-der, baking soda, and salt. Add mashed banana; butter and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 min-utes. Add eggs and remaining flour; beat till blended. Stir nuts. Pour batter into a greased 8 X 4 X 2 inch loaf pan. Bake in a 350°F oven for 55 to 60 minutes or till toothpick inserted comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.

Muffins & Breads Desserts

Pumpkin Bread Monique Desorcy

2 cups flour 1 cup brown sugar 1 tbsp. baking powder 1 tsp. cinnamon ¼ tsp. salt ¼ tsp. baking soda ¼ tsp. nutmeg 1/8 tsp. ginger 1 cup canned pumpkin ½ cup milk 1 eggs 1/3 cup butter ½ cup chopped walnuts ½ cup raisins

Pumpkin Bread ~ continued In a large mixer bowl combine 1 cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Ad pumpkin, milk, eggs, and butter. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add remaining flour, beat well. Stir in nuts and raisins. Pour batter into a greased 9 X 5 X 3-inch loaf pan. Bake in a 350°F oven for 60 to 65 minutes. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slic-ing. Makes 1 loaf.

Desserts Loafs & Breads

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Cranberry Orange Yoghurt Muffins Sandy Groening

2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 eggs 1 cup or 8 oz orange yoghurt 1/2 cup sugar 1/4 cup oil 1 Tbsp. Finely grated orange rind 2 Tbsp. orange juice 1 1/2 cups dried cranberries soaked in 2-3 tbsp of hot water to soften

Crumble Topping: 1 1/2 Tbsp. soft butter 3 Tbsp. sugar 3 Tbsp. Flour

Combine sifted flour, baking powder, baking soda and salt. In large bowl, beat together eggs, yoghurt, sugar, melted butter, orange rind and juice. Add combined dry ingredients and mix just until blended; fold in fruit. Spoon batter into buttered muffin tins. For crumble topping, mix ingredi-ents together until crumbly. Sprinkle evenly over muffins. Bake at 375°F, 15-20 minutes until toothpick inserted into centre comes out clean. Serve warm.

Rainbow Square Margaret Goertsen

1/2 cup margarine 2 cups peanut butter 1 1/2 cup chocolate chips or butterscotch 4 cups colored marshmallows 2 tsp. vanilla

Melt margarine and chips on low. Heat , stir in marshmallows. Pour in buttered 13X9 pan. Chill.

Puffed Wheat Square (Crazy Cake)

1 cup brown sugar 1/4 cup butter 3 tsp. cocoa 1/2 cup syrup or honey 1/2 tsp. vanilla 7-9 cups puffed wheat

Boil for 2-3 minutes. Remove from heat. Mix in puffed wheat. Press into buttered 9X13 pan. Cool for 15 minutes, cut and serve.

Rhubarb or Apple Crunch Sandy Groening A: Mix 1 cup brown sugar 1 cup flour 3/4 cup rolled oats 1/2 cup margarine 1 tsp. Cinnamon B: Cook 1 cup sugar 2 tbsp. cornstarch 1 cup water 1 tsp. vanilla Mix A & Cook B then put a little bit more than half of A in pan. Then put on the rhubarb or apples (sliced & cored). Then pour B over and then put the rest of A on top of rhubarb or apples. Bake at 350°F. Substitute apples for an awesome apple crisp!

Apple Bars Pauline Conrad

1/2 cup margarine 1 cup flour 1 cup rolled oats 1 cup brown sugar 1/4 tsp. salt 3 cups apples cut up(or more) 3/4 cup sugar 1 1/2 tsp. vanilla 1/4 tsp. cinnamon 1 1/4 cup water 3 tbsp. cornstarch 1/4 cup water

Melt margarine, remove from heat, stir in flour, oats, brown sugar and salt. pat a little more then 1/2 the mixture into greased 9x9 pan. Combine ap-ples, sugar, vanilla, cinnamon and 1st amount of water into a pan. Bring to boil and cook till apples are soft, mix starch in 1/4 cup water, stir into boil-ing apples till it thickens. Pour over oat crumbs, put rest of oats on top. Bake at 350°F for 35 min. or till golden brown. Cut into squares. Freezes well.

Squares & Bars & Tarts Desserts

My Favorite Brownies Pauline Conrad

1 cup butter 2 cups brown sugar 2 eggs 1 cup flour 4 tbsp. cocoa 1 cup chopped nuts (optional)

Cream butter and sugar, add eggs and blend well. Add dry ingredients. Bake in 9x13 pan 350°F for 25 minutes. When cool put icing on.

Desserts Squares, Bars & Tarts

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Cherry Bars Pauline Conrad

1 cup butter or margarine softened 2 cups sugar 4 eggs 1 tsp. vanilla extract 1/4 tsp. almond extract 3 cups flour 1 tsp. salt 2 cans (21 oz) cherry pie filling Glaze: 1 cup icing sugar 1/2 tsp. vanilla 1/2 tsp. almond extract 2-3 tbsp. milk

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. combine flour and salt, add to the creamed mixture and mix until combined. Spread 3 cups batter into a greased 15x10x1 baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling. Bake at 350°F for 30-35 min. or until a toothpick comes out clean. Cool. Combine the glaze ingredients, drizzle over bars.

SQUARES & DESSERTS

Butter Tarts Randine McLean

Dough: 5 cups flour 2 tsp. baking powder 1 tsp. salt 1 lb. lard 2 tbsp. vinegar 2 eggs

Sift dry ingredients and work in lard. Beat eggs in cup, add vinegar and fill cup with cold water. Mix well. Keeps in fridge. Roll out and cut into circles for tarts. This crust can be used for pies also.

Filling: 1/3 cup butter 3/4 cup brown sugar 2 tbsp. milk 3/4 cup raisins 1 egg 1 tsp. vanilla

Fill shells and bake at 350°F for 15 minutes.


Peanut Chocolate Clusters Randine McLean

Melt slowly: 1 cup chocolate chips 1 cup butterscotch chips Add: 1 cup peanuts 1 cup Rice Krispies/Cornflakes or chow mein noodles Mix together and drop by tsp. on wax paper. Put in fridge to harden.

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Holiday Peanut Butter Cups 1 2/3 cups icing sugar 1 cup peanut butter 1/4 cup melted margarine

Mix ingredients together and form into thin logs. Refrigerate for 2 hours then cut logs into 1/2 inch rounds. Melt chocolate milk wafers in the mi-crowave. Pour some melted chocolate into a mini paper cup, just to cover the bottom. Set, then add 1 peanut butter round, press slightly, then cover with more melted chocolate. If you wish to thicken mixture add bread crumbs.

Peanut Butter Krisp Square 1 cup brown sugar 1 cup corn syrup/liquid honey 1 cup peanut butter 7 cups Rice Krispies 1 cup semi-sweet chocolate chips

Over medium heat combine sugar & corn syrup. Remove from heat & stir in peanut butter; mix well. Stir in cereal. Press into buttered 9 X 13 pan. Top with melted chocolate chips.

Date Squares Monique Desorcy Filling:

1 cup chopped dates ½ cup boiling water 2 tbsp. brown sugar 1 tsp. lemon juice

Crumb Mixture: ½ cup butter ½ cup brown sugar 1 tsp. vanilla 1 cup flour 1 cup oats 1/8 tsp. salt ½ tsp. baking soda

Cook dates, water, and brown sugar until soft. Cool, and add lemon juice. Cream butter, sugar and add the vanilla. Add the rest of the ingredients, rubbing together to form a crumb mixture. Press half of mixture into a greased pan, spread with the date paste, and sprinkle the remaining crumbs over the top and bake. When cool, cut in squares.

Date Square Sue Floyd

1 box pitted dates 1 tbsp. flour 1/2 cup brown sugar 1 cup hot water 1 tsp. vanilla

Cook all together except vanilla and simmer for about 10 minutes until soft and blended then remove from heat and add vanilla and stir. Crumble for Date Squares

1 cup flour 1 cup brown sugar 1 tsp. baking powder 1 cup quick oat meal 1/2 cup melted butter

Combine all dry ingredients and then add melted butter. Spread half mix-ture in 9x13 pan and cover with date mixture and spread remaining crumbs and bake 325°F for 45 minutes.

SQUARES & DESSERTS Desserts

Squares, Bars & Tarts

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Lemon Pineapple Fluff Crust: 16 graham wafers/1 cup crumbs 1/4 cup soft margarine 1 package lemon jello (90 ml) 2 Tbsp. sugar 2/3 cup boiling water 1 tsp. lemon juice 1 tin crushed pineapple, drained 1 tin evaporated milk (250 ml)-chilled

Prepare crust and set aside. Dissolve jello powder & sugar in boiling water; add lemon juice . Whip milk and add to jello. Add drained crushed pineap-ple. Cool

SQUARES & DESSERTS

Trail Mix Squares Kathy Fast

4 cups Cornflakes 2 cups Rice Krispies 1/2 cup mixed dried fruit, sunflower seeds, nuts 2/3 cup butter or margarine 2/3 cup Corn syrup 1 cup brown sugar (packed)

Combine cereals, fruit, sunflower seeds and/or nuts in a large bowl. Prepare a greased 8x8 inch pan Combine butter, corn syrup and brown sugar in a saucepan. Stir and bring to boil over medium heat to hard ball stage (consistency of toffee when cooled in a bowl). Test thickness by placing one drop in a bowl and let cool for 1 minute. Pour sauce over dry mixture and stir immediately. Mix well. Pour mixture into greased 8x8 pan and press down firmly. Let cool before cutting.

Russian Mints Sheila Klassen

1 tin sweetened condensed milk (eagle brand) 1 lb. milk chocolate wafers Peppermint oil Icing sugar

First heat milk then add wafers on low heat. Stir constantly until melted. Take off heat and add a pinch of salt. Add a scant 1/4 tsp. of peppermint oil. Add 1/4 cup sifted icing sugar. Keep stirring. The mixture will be-come very stiff. Smooth out into a 9 X ( inch pan lined with tin foil. Re-frigerate 1-2 hours until cold. Turn pan over and peal off foil. Chop in half then the halves in half and so on until you have 96 perfect squares. Dip into another melted pound of chocolate wafers. Use two forks to avoid fin-gerprints. Put on wax paper to harden.


Butter Tart Squares Sandy Groening

Crust 1 1/4 cups flour 1/2 cup butter or margarine 1/4 cup brown sugar Filling 1/3 cup butter or margarine 2 Tbsp. cream 1 tsp. vanilla 1 cup brown sugar 1 cup raisins 1 egg, beaten 1 Tbsp. flour

Preheat oven to 350˚F. Crust: In bowl combine all crust ingredients. Press into 9 inch square pan and bake 15 min. Filling: In bowl combine all filling ingredients. Spread over partially baked crust. Return to oven and continue baking 20-30 min. or until golden brown. Cool and cut into squares.

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Cream Puffs Heather Nolan ( the easiest you'll ever try!) 1 cup water, boiling 1/2 cup butter 1/4 tsp. salt 1 cup flour 4 eggs whipped cream chocolate chips

Combine water, butter and salt in med. saucepan. Stir to melt butter, bring to a boil. Add flour and stir vigorously until it forms a ball and pulls away from the sides of the pot. Remove from the heat/ Add the eggs one at a time beating thoroughly after each is added. Drop by spoonfuls onto a greased cookie sheet, leaving room for expansion. Bake in 425°F oven for 30 min. They should look dry, no moisture showing. Cool on rack. When cool cut tops almost off and full with whipped cream. Before you fill you can melt the chocolate and 'ice' the tops with it. Or just sprinkle with icing sugar makes about 40 small bite size (well 2 lady bites or 1 man bite!!)

Caramel Chocolate Squares Sheila Klassen Combine:

2 cups flour 2 cups rolled oats 1 1/2 cups packed brown sugar 1 tsp. baking soda 1/2 tsp. salt

Then cut in until crumbly:

1 1/2 cups of margarine or butter Press half of mixture into 10X15 sheet and bake at 350°F for 5 minutes. Then sprinkle:

2 cups chocolate chips 1 cup chopped pecans

Melt ‘til smooth: 64 unwrapped caramels and exactly 1 cup evaporated milk Then pour caramel mixture overtop of the baked layer and sprinkle remain-ing oatmeal mixture overtop and bake for 15-20 minutes. Note: The caramels will boil over so put tin foil on lower rack to catch the boil over.

Mom’s Best Brownies

1/2 cup cake flour, sifted 1/2 cup unsweetened cocoa powder 1/4 tsp. salt 2 egg whites 1 large egg 3/4 cup granulated sugar 6 Tbsp. unsweetened applesauce 2 Tbsp. vegetable oil 1 1/2 tsp. vanilla extract 1 Tbsp. chopped walnuts

Preheat oven to 350°F. Spray an 8-inch square baking pan with vegetable cooking spray and set aside. In a medium bowl, combine flour, cocoa and salt. Mix well. In a large bowl, whisk together egg whites, egg, sugar, apple sauce, oil, and vanilla. Stir in flour mixture until just blended; do not over mix. Pour over batter into prepared pan; sprinkle with walnuts. Bake until just set and a toothpick inserted in center comes out clean, about 25 minutes. Place pan on a wire rack and coo for at least 15 minutes. Cut brownies into squares and place on a serving plate. For a slightly chewier brownie, replace the 1/2 cup of cake flour with 7 Tbsp. of all-purpose flour. Sifting is not necessary. Proceed with the rec-ipe as directed. For extra easy cleanup coat the pan with wax paper so that it hangs over the edges. Once cool, simply lift them out. *note: Use one-quarter of the oil called for in recipes and substitute apple-sauce puree for the rest.

SQUARES & DESSERTS

Fudge Brownies Monique Desorcy ½ cup butter 2 squares (2 oz) unsweetened chocolate 1 cup sugar 1 eggs 1 tsp. vanilla ¾ cup flour ½ cup chopped nuts (optional) ½ recipe Fudge Frosting

In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs, and vanilla. Beat lightly by hand just till com-bined. Stir in flour and ½ cup nuts. Spread batter into a greased 8 X 8 X 2-inch baking pan. Bake in a 350°F oven 30 minutes. Cool on a wire rack. Frost and sprinkle nuts atop.


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Rice Krispie Squares 3 tbsp. Butter or margarine 1 (10 1/2 oz) bag marshmallows 1/2 tsp. Vanilla 6 cups Rice Krispies Melt margarine or butter in large saucepan over low heat. Add marshmal-lows; stir until melted and mixture is smooth. Remove from heat and stir in vanilla. Immediately add cereal, mix lightly until well coated. Press firmly into lightly greased 13 X 9 X 2 inch pan. Cool and cut into squares.

Almond Strips Monique Desorcy ½ cup butter 1 ¾ cup flour 1 cup sugar 1 egg 2 tsp. baking powder ½ tsp. almond extract Milk ½ cup sliced almonds

Icing: ½ cup icing sugar, ¼ tsp. almond extract, enough milk to make it into drizzling consistency. Beat butter with an electric mixer on medium high speed for 30 seconds. Add about half the flour, the sugar, egg, baking powder, and almond ex-tract. Beat till thoroughly combined. Beat in remaining flour. Divide dough into 4 portions. Shape each portion into a 12-inch long roll. Place 2 rolls, 4 to 5 inches apart, on an ungreased cookie sheet. Using your hand, flatten each to 3 inches wide. Repeat with remaining rolls. Brush flat-tened rolls with milk and sprinkle with almonds. Bake in a 325°F oven for 15 minutes or till edges are lightly browned. Cut warm cookies diagonally into 1-inch strips. Cool cookies and drizzle with ic-ing. Makes about 48.

Fruit Pizza Monique Desorcy

Crust:

¼ cup flour 1/3 cup brown sugar 3 tbsp. icing sugar 2/3 cup butter

Mix ingredients well. Press on bottom of 12 inch pizza pan and cook at 350°F for 10-15 minutes. Topping:

12 oz cream cheese (softened) ½ cup sugar 1 tsp. vanilla

Beat ingredients and spread onto crust. Put on a variety of fruit of your choice.


Cream Puffs 2/3 cup butter or margarine 1 1/8 cup flour 1 1/8 cup water 4 eggs

Boil butter and water. Stir in flour until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Drop onto baking sheet leaving 2 inches between. Bake at 450˚F for 10 minutes until golden brown. Then turn heat to 325˚F for 20-25 minutes. Cool-Cut off tops fill with whipping cream. Optional: drizzle tops with melted chocolate.

Jelly Roll or Flan Margaret Goertsen

3 eggs 1 cup sugar 3 tbsp. Water 1 tsp. Baking powder 1 cup flour 1/2 tsp. lemon extract

Beat eggs, sugar and water. Add flour with baking powder together and flavoring. Bake in a long shallow pan at 375°F for 15 minutes. Place on a hot cloth, spread with jelly and roll quickly. Leaving cloth rolled around un-til cold. For Flan: Mix as per above instructions and pour into a flan pan. Bake at 375°F for 15 minutes or until golden brown or toothpick pricks clean. When cool, put fresh strawberries, or your choice of pie filling in the flan and top with whipped cream.

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Nanaimo Bars 12 - 16 bars

Layer #1 ½ cup butter ¼ cup sugar ¼ cup cocoa powder 1 egg beaten 1 ½ cups graham cracker crumbs 1 cup coconut ½ cup walnuts

In a double boiler, melt the butter, sugar and cocoa powder. Fold in the egg. Stir until thickened, then remove at once from the heat. Fold in the remaining ingredients. Press into a 9x9 in pan.

Layer # 2 ½ cup butter 3 tbsp. heavy cream 2 tbsp. vanilla pudding mix 2 cups icing sugar

Cream together the butter, cream and pudding mix. Fold in the sugar. Beat until very light. Pour on top of the cookie crust.

Layer # 3 1 cup semisweet chocolate 1 tbsp. butter

Peanut Crunch Margaret Goertsen

Mix: 1 cup Rice Krispies and 1 cup crushed corn flakes (put in plastic bag to crush) Combine: 1/2 cup corn syrup 1 cup peanut butter 1/2 cup brown sugar

Heat until sugar is dissolved Pour over cereals and mix and line a 9x11 buttered pan. Chill 1 hour.

Mix together: 2 tbsp. vanilla instant pudding powder, 2 cups icing sugar 1/4 cup melted butter 3 tbsp. milk

Spread over cereal layer and chill Melt: 2 1/2 squares semi-sweet Chocolate 2 1/2 tbsp. butter.

Spread over vanilla custard layer Store in fridge if desired.

Hello Dollies Susan Simmons

Make all of the following in 9X9 pan 1 cup graham wafer crumbs 1/2 cup melted butter

Mix and press down firmly Dump on top:

1 can sweetened condensed milk 1 cup chocolate chips 1 cup walnuts 1 cup coconut

Press it down. Bake at 350°F for 10 minutes or until coconut turns a light brown. Do not overbake!

SQUARES & DESSERTS Desserts

Squares, Bars & Tarts

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Cheesecake Tarts Marilyn Hiebert 2 packages cream cheese 2 eggs 1/2 cup sugar 1 tsp. vanilla

Place vanilla wafers at bottom of cupcake holders at 350˚F only for 10-15 minutes. Cool and serve with cherry pie filling. I spoon one or two cherries on each tart.


Cream Cheese Chocolate Cupcakes Mix: 3/4 cup oil 2 cups water Add: 3 cups flour 1 tsp. Salt 1 tsp. Baking soda 2 tbsp. Vinegar 1 tsp. Vanilla 2 cups sugar 1/2 cup cocoa Mix and put into muffin liners. Then mix separately: Filling: 1 egg 1/2 cup sugar 1 (8 oz) pkg. Cream cheese 1 cup mini chocolate chips Place 1 teaspoon of filling in the middle of each cupcake. Bake at 350°F for 18 minutes.

Chipits Milk Chocolate No-Bake Granola Bars 3 cups slightly crushed corn flakes or rice krispies 1 pkg. Chipits Milk Chocolate Chips 1/4 cup vegetable oil 1/2 cup chopped peanuts and raisins Melt 1 cup chips in microwave on medium for 2 minutes. Stir until melted. Combine cereal, melted Chipits, oil, peanuts & raisins; mix well. Spread evenly into bottom of greased 8-inch square pan. Chill one hour and cut into bars. Store in fridge.

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Cherry Cha Cha Janine Goertsen

Mix: 2 cups graham wafer crumbs 1/2 cup melted margarine Place 1/2 the crumbs in bottom of 9 X 13 pan. Beat: 1 cup whipping cream. Sweeten to taste. Add a drop of vanilla Mix 1 bag of miniature marshmallows into the whipped cream. Put 1/2 of the marshmallows mixture on top of the crumbs. Spoon can cherry pie fill-ing ( or blueberry) pie filling over top. Next put the remainder of the marshmallow cream mixture, then sprinkle the remainder of the crumbs on top. Chill in fridge for several hours.

Brownies Rachel Elias Mix: 2 cups flour

2 cups sugar 4 tbsp. cocoa

(set aside) Boil: 1 cup water

1/2 cup margarine 1/2 cup oil

Pour boiled mixture over dry mixture add:

2 eggs 1/2 cup buttermilk (1 tsp. vinegar in milk to make 1/2 cup) 1 tsp. baking soda 1 tsp. Vanilla

Beat well, pour into a large greased cookie sheet. Bake at 375°F for 30 min. (or till done) This one is Jon's favourite. It's the one his mom used to always make so it's really tried, tested, and true.

Pumpkin Pie Margaret Goertsen

2 cups pumpkin 2 eggs 3/4 cup sugar 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 1 cup milk 2 tbsp. flour

Mix above ingredients and pour into unbaked pie shells. Bake at 400° F oven for 10 minutes, than reduce heat to 325°F and bake another 25 min-utes. Cool and serve with whipping cream.

Country Lemon Pie Sandy Groening

Filling 1 cup sugar ¼ cup cornstarch 1 ½ cup milk Pinch of salt 3 egg yolks, slightly beaten ¼ cup butter or margarine ¼ cup lemon juice 2 tsp. grated lemon peel ½ cup dairy sour cream Sweetened cream for topping

In a 2 quart saucepan combine sugar, cornstarch, milk and salt. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Reduce heat to low. Continue cooking, stirring constantly, 2 minutes. Remove from heat. In small bowl gradually stir 1 cup hot mixture into egg yolks. Return mixture to saucepan. Cook over medium heat stirring constantly, 2 minutes. Remove from heat , stir in butter, lemon juice and lemon peel until butter is melted. Stir in sour cream; pour into baked pie shell. Re-frigerate at least 2 hours or until firm. Just before serving, garnish with whipping cream

Strawberry Pie 1 quart strawberries GLAZE: 4 tbsp. strawberry Jello powder 3 tbsp. corn starch 1 cup sugar 1 cup hot water

Mix above and bring to a boil. Allow to cool. Into a baked pie crust, place 1 quart strawberries (whole or sliced depend-ing on your preference). When glaze is cool, pour over the strawberries and refrigerate until set. Serve slices with whipped topping.

Strawberry Glaze 7 Tbsp. strawberry jello 5 1/2 tbsp. cornstarch 1 3/4 cup hot water

PIES Desserts

Pies

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Mile High Strawberry Frozen Pie Sharon Vogt

Base: 1/2 cup butter 1/2 cup brown sugar 1 cup flour 1/2 cup crushed nuts Press into 9X13 pan. Bake at 325°F. Stir and break up while hot. Leave 1/2 cup to sprinkle on top. Put crumbs into 10 inch spring form pan. Filling: 1 cup sugar 2 egg whites 1 – 10 oz pkg. Frozen strawberries (partially thawed) 1 tsp. Vanilla 1 tbsp. Lemon juice pinch of salt 1 cup whipping cream Combine altogether except for whipping cream and beat on high speed in a large bowl for 15-20 minutes until thick and fluffy. Beat 1 cup whipped cream and fold into strawberry mixture. Pile into crumb crust. Sprinkle with reserved crumbs on top. Cover and freeze. Keeps frozen for up to 3 weeks.

PIES

Lemon Meringue Pie Monique Desorcy 1 ½ cups sugar 3 tbsp. flour 3 tbsp. cornstarch 3 eggs 2 tbsp. butter 1 to 2 tsp. finely shredded lemon peel 1/3 cup lemon juice 1 Baked pastry shell Meringue for Pie (see next recipe)

For filling, in a medium saucepan combine sugar, flour, cornstarch, and dash salt. Gradually stir in 1 ½ cups water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir for 2 min-utes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, gen-tly mixing well. Pour hot filling into Baked Pastry Shell. Evenly spread me-ringue over hot filling; seal to edge. Bake in a 350°F oven for 15 minutes. Cool on a wire rack. Cover and chill to store.

Meringue for Pie Monique Desorcy

3 egg whites ½ tsp. vanilla ¼ tsp. cream of tartar 3 tbsp. sugar

Bring egg whites to room temperature in a mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form. Gradually add sugar, 1 tbsp. at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake.

Strawberry Chiffon Pie Monique Desorcy 2 ½ cups fresh strawberries (or raspberries) ¼ cup sugar 1 tbsp. lemon juice ¼ cup sugar 1 envelope unflavored gelatin 2/3 cup water 2 egg whites ¼ cup sugar ½ cup whipping cream 1 Graham Cracker Crust or Baked Pastry Shell Whipped cream (optional)

Reserve a few strawberries for garnish. In a mixing bowl crush enough of the remaining strawberries with a potato masher to measure 1 ¼ cups. Stir in ¼ cup sugar and the lemon juice; set aside. In a small saucepan stir together ¼ cup sugar and the gelatin. Stir in the water. Cook and stir over low heat till sugar and gelatin dissolve. Remove from heat. Cool. Stir the cooled gelatin mixture into the strawberry mixture. Chill to the con-sistency of corn syrup, stirring occasionally (about 1 hour). Remove from the fridge (gelatin mixture will continue to set). Immediately beat the egg whites with an electric mixer on high speed till soft peaks form. Gradually add ¼ cup sugar, beating till stiff peaks form. When gelatin is partially set (consistency of unbeaten egg whites), fold in the stiff-beaten egg whites. Beat the ½ cup whipping cream till soft peaks form. Fold whipped cream into strawberry mixture. Chill till mixture mounds when spooned (about 1 hour). Pile into Graham Cracker Crust or Baked Pastry Shell. Chill pie about 8 hours. Garnish with the reserved strawberries. Serve with additional whipped cream, if desired.

Desserts Pies

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Red, White & Blue Berry Pie Monique Desorcy

Berry Layers: 1 ½ cups sugar 4 ½ tbsp. cornstarch 1 ½ cups water 4 ½ tbsp. strawberry jello granules 2 cups blueberries 1 tsp. lemon juice 2 cups strawberries Cream Layer: 4 oz cream cheese 1/3 cup icing sugar 2 cups whip cream

For berry layers, combine sugar, cornstarch and water in medium sauce pan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold strawber-ries gently into remaining half of mixture; set aside. For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerate until set. Carefully spread strawberry layer over cream layer. Chill at least 4 hours before serving.

White Chocolate Raspberry Pie Monique Desorcy

Crust 1½ cups chocolate wafer crumbs ¼ cup margarine, melted 2 tbsp. brown sugar Filling 1 tsp. unflavored gelatin - 5 mL 2 tbsp. cold water 1 cup white chocolate chips 1 pkg. (8 oz.) light cream cheese, softened ½ cup light sour cream or 1% plain yogurt - 125mL 1 tsp. vanilla Raspberry Topping 1 pkg. (300 g) frozen unsweetened raspberries thawed 1/3 cup white sugar 2 tbsp. cornstarch shaved chocolate (optional)

Crust: In bowl, combine chocolate crumbs, margarine and brown sugar; press into 9-inch (23 cm) pie plate. Bake at 350°F for 10 to 12 minutes. Cool. Filling: In small saucepan or glass bowl, sprinkle gelatin over water; heat over low heat until dissolved, or microwave at High for 25 seconds. Melt chocolate chips over hot water. In bowl, beat cream cheese until smooth; beat in melted chocolate, sour cream vanilla and gelatin until smooth. Pour into pie shell. Refrigerate until set, about 3 hours. Raspberry Topping: Drain raspberries, reserving juice. In small saucepan, combine sugar and cornstarch; stir in juice. Cook, stirring, over medium heat until boiling; reduce heat to simmer for 1 minute. Remove from heat stir in raspberries. Chill. Just before serving, spoon over pie. Garnish with shaved chocolate, if desired.

Desserts Pies

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Dirt Pie Sue Hiebert

1 pkg. Jello chocolate instant pudding 1 cup cold milk 1 container cool whip 20 chocolate sandwich cookies, chopped 1 1/2 cups miniature marshmallows 1 prepared graham wafer crust gummie worms Prepare pudding according to package directions, reducing milk to 1 cup. Fold in whipped topping. Stir in 2/3 of the cookies and all the marshmal-lows. Spoon onto a graham crumb crust. Sprinkle top with remaining cookies. Decorate with gummie worms. Freeze about 4 hours. Remove from freezer 10 minutes before serving for easy slicing. Makes 6-8 serv-ings.

Sugar Pie Monique Desorcy

2 cups cream ½ cup milk ¾ cup flour 2 cups sugar 1 egg

Sprinkle top with cinnamon. Bake at 350°F until toothpick is clean.

Creamy Peanut Butter Pie Monique Desorcy 8 oz cream cheese, softened 1 cup icing sugar ¾ cup smooth peanut butter ½ cup milk 1 tsp. vanilla 1 cup whipping cream 1 chocolate graham crust 1 tbsp. finely chopped peanuts

Beat cream cheese, icing sugar and peanut butter in bowl until smooth. Slowly beat in milk and vanilla. Beat whipping cream until stiff. Fold in. Turn into pie shell. Sprinkle with nuts. Chill or freeze for best results. Can be cut immediately upon removal from freezer.

Sex in a Pan or Mississippi Mud Pie 1/2 cup all-purpose flour 1-2 tbsp. white sugar 1/4 cup finely chopped pecans 1/4 cup butter, melted 1 1/2 (12 oz.) packages cream cheese, softened 1 cup confectioners' sugar 1 cup whipping cream or 2 cups cool whip 1 (3.4 oz.) pkg. instant chocolate pudding mix 1 1/2 cups milk 1 (3.4 oz.) pkg. instant vanilla pudding mix 1 1/2 cups milk

If making cooked pudding use 1/2 cup powder and 1 3/4 cups milk. Cook as usual and cool before adding to layers. Preheat oven to 325°F. In a small bowl, mix together flour and white sugar. Add chopped nuts if desired. Stir in melted butter or margarine until all ingredients are com-bined. Press mixture into a 9x9 inch pan. Bake in preheated oven for 15 minutes. Allow to cool. Beat together cream cheese and confectioners sugar until smooth. Spread over cooled crust. Whip cream until stiff peaks form. In a small bowl, whisk together choco-late pudding mix and 1 1/2 cups milk until smooth. Pour over cream cheese layer. In another small bowl, whisk together vanilla pudding mix and 1 1/2 cups milk. Pour over chocolate layer. Top with whipped cream. Chill over-night. Sprinkle with chocolate shavings.

Desserts Pies

Blueberry Pie Margaret Goertsen

Filling: 1 tin blueberry pie filling 4 cups fresh or frozen blueberries (enough for 2 pies) Mix a little bit of flour with sugar and add to blueberry mixture Crust: 2 cups shortening 3 tsp. Brown sugar 1 tsp. Salt 1 egg 1 tbsp. Vinegar and water to fill 3/4 cup 5 cups flour Chill then bake at 350°F

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Sweet & Easy Pie Crust Monique Desorcy (this crust does not need to be rolled out)

1 ½ cups flour ½ tsp. salt 2 tbsp. sugar ½ cup oil 2 tbsp. cold milk

Combine all crust ingredients, mix and press onto bottom and sides of a 9-inch pie plate. Do not prick. Bake at 400°F for 12-15 minutes. Cool.

Eddie’s Gingersnaps Randine McLean

1 1/2 cups lard 2 cups sugar 1 cup molasses 1 pinch black pepper 4 tsp. baking soda 2 tsp. baking powder 1 tsp. vinegar 1 tsp. vanilla 2 eggs 1 tsp. ginger (heaping) 4 1/2 cups flour

Roll into balls and bake at 350°Ffor 12 minutes. Cookies will flatten nicely.

Best Ever Oatmeal Cookies

3/4 cup butter 1 cup brown sugar 1/2 cup granulated sugar 1 egg 2 Tbsp. water 2 tsp. vanilla 2/3 cup flour 3/4 tsp. baking soda 1 tsp. cinnamon 3 cups oats 1-1 1/2 cups raisins or chocolate chips

Cream butter, sugars , egg, water, and vanilla together on medium speed until light and fluffy. Combine flour, soda, and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats and raisins. Crop dough by heaping tablespoonfuls onto greased baking sheets. Press for crisp cookies, leave mounded for chewy cookies. Bake at 350°F for 12-15 minutes or until edges are golden brown. Don’t overbake. Makes 36 cook-ies.

Oatmeal Cookies Margaret Goertsen

1 cup brown sugar 1 cup butter 1 cup white sugar 1 1/2 cups flour or as needed 3 cups oatmeal 2 eggs beaten 1 tsp. vanilla 1 tsp. baking soda 1/2 cups nuts (optional)

Mix in order given, and roll in rolls; Chill & Slice & Bake or roll into balls & press down with fork. Bake 12 minutes at 350°F.

Chewy Choco-Cream Cheese Cookies 1 pkg. (8 oz.) Cream Cheese or Light Cream Cheese, softened 1/2 cup butter, softened 1 egg 1 1/2 cups sugar 1 pkg. (300 g) chocolate chips 2 1/4 cups all purpose flour 1 1/2 tsp. baking soda 1/2 cup chopped nuts (optional)

Beat cream cheese with butter, egg and sugar until light and fluffy. Melt 1 cup of the chocolate chips. Stir into batter. Stir in flour, baking soda and nuts, if desired, along with remaining chocolate chips. Drop from table-spoon (15 mL) measure onto ungreased cookie sheets. Bake one dozen at a time in 350˚F oven for 10-12 minutes or until firm around edges. Re-move from sheets; cool. Makes about 4 dozen.

COOKIES Desserts Cookies

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Chocolate-Chocolate Chip Cookies

1 cup margarine 1 1/2 cup sugar 2 eggs 2 tsp. vanilla 2 cups flour 1/2 cup cocoa 3/4 tsp. baking powder 1/2 tsp. baking soda 1 1/2 cup chocolate chips

Cream margarine, sugar, eggs, and vanilla til light and fluffy. Combine dry and add to creamed. Mix well and stir in chocolate chips. Drop by tsp onto cookie sheet. Put oven rack up and bake til crackle top-about 10 minutes at 350˚F. Oatmeal Raisin Cookies

3/4 cup butter, softened 3/4 cup lightly packed brown sugar 1/2 cup white sugar 1 egg 2 tbsp. water 2 tsp. vanilla 3/4 cup flour 3/4 tsp. baking soda 1 tsp. cinnamon 3 cups oats 1 1/2 cups raisins

Cream butter sugars, egg, water and vanilla together on medium speed un-til light and fluffy Combine flour, soda, and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats and raisins. Drop dough by heaping tablespoonsfuls onto greased baking sheets. Press flat for crisp cookies: leave mounded for chewy cookies. Bake at 350°F for 12-15 minutes. Don’t over-bake.

Snickerdoodle Cookies

2/3 cup soft shortening 1 cup sugar 1 egg 1 1/4 cup flour 1/2 tsp. cream of tartar f.g. salt 1 Tsp. baking soda 1 Tbsp. sugar 1/2 tsp. Cinnamon (heaping)

Mix shortening, sugar, & egg. Sift dry ingredients and mix in on low speed. Make into balls and roll in sugar/cinnamon combination. Bake for 8-10 minutes at 400°F

COOKIES

Molasses Cookies Monique Desorcy 1 cup sugar ½ cup butter ½ cup molasses ½ cup milk 2 ½ cups flour ½ tsp. baking soda ½ tsp. cinnamon ½ tsp. nutmeg

Cream sugar and butter. Add molasses and beat well. Mix flour with spices. Add to first mixture alternating with the milk. Drop and press. Bake at 350°F for 10-15 minutes.

Desserts Cookies

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Chocolate Chip Pumpkin Cookies

1/2 cup plus 2 tbsp. margarine 1 1/4 cup brown sugar 2 eggs 1 tsp. vanilla 1 cup pumpkin puree 2 cups flour 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. cloves 1/2-1 cup chocolate chips 1/2-1 cup raisins (optional) 1/2 cup chopped dates (optional) 1/2 cup nuts (optional)

Cream together margarine and sugar: beat eggs, pumpkin and vanilla 12-15 minutes at 350˚F.

Monster Cookies Sandy Groening

2 eggs 1/2 cup white sugar 1/2 cup brown sugar 1/2 tsp. vanilla 1 tsp. baking soda 3/4 cup peanut butter 2 1/2 cups oatmeal 1/4 cup chocolate chips 1/4 cup Smarties or M&M’s

Beat eggs, add sugars and then add the rest in the order given. Mix well and stir in chocolate chips & Smarties. Drop by tsp. or 2 oz ice cream scoop onto cookie sheet. Bake for 12 minutes at 350˚F; don’t over bake. * Note: if you double the recipe, don’t double the eggs just add one more. Makes 14 large cookies.

COOKIES

Mona’s Mother’s Mother’s Best Friends Favorites Holly Chant

1 cup white sugar 1/2 cup brown sugar 1 egg 1 cup butter/margarine 1 1/4 cups flour 1 1/4 cups rolled quick oats 3/4 cup coconut 1 tsp. baking powder 1 tsp. baking soda

In a medium bowl, beat egg. Add butter, brown and white sugar and cream well. Add remaining ingredients and mix to combine. Spoon onto cookie sheet (they do spread out when baked). Bake at 350°F for 12-15 minutes, or until golden brown. Yield 3 dozen

Desserts Cookies

Cranberry/Vanilla Chip Cookies Gina Southam

1/2 cup margarine 1 1/3 cup sugar 2 eggs or 1/2 cup egg substitute 1 tsp. Butter flavor 1 3/4 cup flour 1 cup rolled oats 1 1/2 tsp. Baking soda 1/2 tsp. Salt 1 cup dried cranberries 2/3 cup vanilla chips

Heat oven to 350°F. Beat margarine & sugar until blended. Add eggs & butter flavor and mix well. Add flour, oats, baking soda, slat & mix until combined. Stir in cranberries & chips. Drop 2 inches apart on greased sheets. Bake 9-11 minutes. Cool 1 minute remove to racks.

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Cowpile Cookies Monique Desorcy

1 pkg. milk chocolate chips ¾ cup raisins ¾ cup almonds 1 tbsp. butter

Mix and drop in piles onto a greased cookie sheet. Put into fridge for one hour or in freezer for 15 to 20 minutes.

Unbaked Cookies Monique Desorcy

1 cup white sugar 1 cup brown sugar ½ cup butter (or ¼ cup butter & ¼ cup peanut butter) ½ cup milk 3 tbsp. cocoa

Boil for 1 minute. Add to hot mixture the following:

3 cups rolled oats pinch salt 1 cup coconut or peanuts or nuts 1 tsp. vanilla

Drop onto by the tablespoon onto wax paper.

Crackers Monique Desorcy 1 cup whole wheat flour 1 cup all-purpose flour 2 tbsp. sugar 2 ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ cup butter ¾ cup buttermilk

Mix all dry ingredients. Cut in butter until like coarse crumbs. Add milk all at once and stir till dough just holds together. On floured surface roll dough to 1/16 inch. Cut and prick with fork. Bake on ungreased sheet at 350°F for 12 to 15 minutes or until lightly browned.

COOKIES

Chocolate Chip Cookies Pauline Conrad 1 cup margarine 1 cup sugar 1 1/2 cup brown sugar 2 eggs 2 1/4 cup flour 1 tsp. baking soda 1 tsp. salt 1 tbsp. hot water 1 tsp. vanilla 6 oz. pkg. chocolate chips

The margarine should be very soft. Cream margarine, sugars, eggs and beat well. Dissolve baking soda in hot water, add to mixture. Add salt, va-nilla, gradually add flour, mixing well. Add chocolate chips. Drop from tsp. onto cookie sheets. Bake at 350°F, 8-10 minutes. Yield: 4 dozen

Double Chocolate Chip Cookies Monique Desorcy

1 ¼ cup butter 2 cups sugar 2 eggs 2 tsp. vanilla 2 cups flour ¾ cup cocoa 1 tsp. baking soda ½ tsp. salt 2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla. Blend in flour, cocoa, baking soda and salt. Stir in chips. Roll into balls on ungreased baking sheet. Press down with fork. Bake at 350°F for 8-10 minutes.

Desserts Cookies

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Presidents Choice Choc Chip Cookies Jocelyn Armbruster

1 cup butter 2 cup brown sugar 2 large eggs 1 tsp. vanilla 2 cups flour 2 cups oatmeal 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 2 cups chocolate chips 1/2 cups grated chocolate bar 1 1/2 cups nuts

Bake at 375°F for 10 min. Note: The cookies I made had all brown sugar....this is what made them so good. I made them also with white and brown sugar and they weren’t as good.

Monster Cookies Randine McLean

1 cup butter 1 cup brown sugar 1 cup white sugar 1 tsp. syrup 3 eggs 1 tsp. vanilla 2 tsp. soda 1 1/2 cups peanut butter 4 1/2 cups oatmeal 6 oz. package chocolate chips 6 oz M& M's or Smarties

Preheat oven to 350'. Cream butter and sugars. Add eggs, vanilla, and peanut butter and mix well. Then add oatmeal, chips and Smarties. Drop and flatten on greased cookie sheet and bake at 350°F for 10 - 12 minutes. This recipe has no flour in it. Makes about 3 1/2 dozen cookies.

Gingersnaps Ann Dyck 11/2 cups sugar ½ cup molasses ½ cup syrup 1 cup margarine 4 cups flour 3 tsp. ginger 1 tsp. salt 3 tsp. soda 2 tsp. baking powder 2 eggs Mix and roll into balls and put on pan. Press down with fork and bake at 350°F, 6-7 min.

COOKIES Desserts Cookies

Sugar Cookie Cut-Outs Monique Desorcy 2/3 cup butter 2 cups flour 1 egg ¾ cup sugar 1 tbsp. milk 1 tsp. baking powder 1 tsp. vanilla dash salt Powdered Sugar Icing

Beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat till thoroughly combined. Beat in remaining flour. Divide dough in half. Cover; chill for 3 hours. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 ½-inch cookie cutter. Place on an un-greased cookie sheet. If desired, sprinkle with sugar and cinnamon. Bake in a 375°F oven for 7 to 8 minutes or till edges are firm. Cool cookies on a rack. Drizzle icing.

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Cream Cookies Ann Dyck 11/2 cup cream( or evaporated milk) ½ cup margarine 2 eggs 5 tbsp. baking powder ½ tsp. vanilla 2 cups sugar 41/2 cup flour Mix then roll out and bake in 350°F oven, 6-7 min.

Coconut Cookies Monique Desorcy ¾ cup margarine ¾ cup sugar ¾ cup coconut 1 beaten egg 1 ½ cups flour ½ tsp. soda ½ tsp. cream of tartar

Combine ingredients in usual cookie method. Roll in balls. Press down with fork. Bake at 350°F for 12 minutes.

Molasses Cookies Monique Desorcy 1 cup white sugar ½ cup butter ½ cup molasses ½ cup milk 2 ½ cups flour ½ tsp. soda ½ tsp. cinnamon ½ tsp. nutmeg

Cream sugar and butter together. Add the molasses and beat well. Mix the flour with the spices. Incorporate into the first mixture alternating with the milk. Drop and press. Bake at 350°F for 10-15 minutes.

Desserts Cookies

Cranberry Christmas Cookies Margaret Goertsen Mix together -

2 cups white sugar 1 cup sour cream 3 eggs 1 tsp. Baking powder 1 cup margarine 1 tsp. Baking soda 1/2 lemon or 2 tbsp. juice & rind, approx. 41/2 cups flour (as much as 6 cups) chill over night (very soft dough)

Filling

1 cup sugar 1 cup water 1 - 12 oz. pkg. Ocean Spray fresh or frozen cranberries

In saucepan mix sugar & water, stir to dissolve sugar Bring to a boil, add cranberries, return to a boil, reduce heat, boil gently for 10 minutes stirring occasionally. Remove from heat, cool completely at room temperature & refrigerate Makes 21/2 cups Roll out dough, cut into whatever shapes you like. Place about 1 tsp. cranberry filling on the bottom. Place another of the same shape on top. Bake for about 15 min. at 375°F. Frost with almond flavoured butter icing. Dip into coconut.

Cream Cookies

3 cups sugar 1 cup butter 2 cups sweet cream 3 eggs 4 tsp. baking powder 2 tsp. vanilla

Add enough flour to make a soft dough. Cut with floured circle cookie cut-ter. Bake at 350°Ffor 7 minutes. Spread with icing when cool.

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Gingerbread Cookies Janine Goertsen Cream: 1 cup brown sugar 3/4 cup margarine Add: 2 tbsp. Molasses 1 egg, beaten Beat until smooth. Mix the following dry ingredients: 1 1/2 tsp. Baking Soda 2 1/2 cups flour pinch of salt pinch of ginger pinch of cloves pinch of cinnamon Mix creamed mixture and dry ingredients. ( If dough is too heavy, add a few tablespoons of milk) Make gingerbread men and place on ungreased cookie sheet. Bake at 350°F.

Desserts Cookies

Chocolate Chip Oatmeal Cookies Margaret Goertsen

1 cup margarine 2/3 cup white sugar 2/3 cup brown sugar 2 eggs 1 1/2 cups flour 1 tsp. Salt 1 tsp. Baking soda 1 pkg. Chocolate chips 2 1/2 cups oatmeal 1 tsp. Vanilla Cream first 4 ingredients and then add the dry ingredients. Bake at 350°F for 10-12 minutes

Chipits Chewy Milk Chocolate Chip Cookies

2/3 cup melted butter 2 cups lightly packed brown sugar 2 eggs 2 tbsp. Hot water 2 2/3 cups flour 1 tsp. Baking powder 1 tsp. Baking soda 1/4 tsp. Salt 1 pkg. Milk chocolate Chipits Beat butter, add sugar, eggs, and hot water and mix well. Stir in flour, baking powder, soda and salt. Stir in Chipits. Drop from small spoon onto ungreased cookie sheet. Bake at 375°F for 10-12 minutes.

Spicy Oatmeal Cookies

2 1/2 cups flour 2 tsp. Baking soda 1 1/4 tsp. Cinnamon 1/4 tsp. Nutmeg 1/4 tsp. Salt 1 cup margarine 1 cup brown sugar 1 cup white sugar 2 tsp. Vanilla 3 eggs 2 1/2 cups rolled oats 1 1/2 cups raisins 1 cup chocolate chips Mix together. Drop onto ungreased cookie sheet. Bake at 350°F for 12-15 minutes or until set and golden.

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Yoghurt’n Muesli Breakfast You can even make these a day or two ahead of time. Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up or it'll get mighty soggy. 4 cups vanilla-flavored low-fat yoghurt (or 8 6-ounce containers of Yoplait) 2 10-ounce boxes sliced strawberries with sugar added, thawed 1/3 cup frozen blueberries, thawed 1/2 cup crunchy, sweet granola Pour 1/2 cup of yoghurt into a parfait cup or tall glass. Add 1/2 cup of strawberries into the glass on top of the yogurt. Add 1 tablespoon of blueberries to the glass. Pour 1/2 cup of yoghurt over the fruit. Sprinkle granola over the top and serve. Repeat for remaining 3 servings.

Breakfast Quick Breakfast Ideas

Breakfast Egger Sandwich Sandy Groening Take a small round microwave safe container, about 3 to 3 1/2 inches in diameter. Spray some oil to create a non stick surface. Crack one egg into container and scramble with a fork. Put in microwave for approximately 45 seconds. Pop out egg onto your choice of bun salt and pepper, put one slice of processed cheese on egg and pop in the mi-crowave for another 10 seconds to melt. Optional: I often put some red pepper or a slice of ham or bacon on top of the cheese. Quick & Yummy!

Granola 4 cups rolled oats 1 cup coconut 3/4 cup wheat germ 1/2 cup sesame seeds 1/2 cup hulled sunflower seeds 1/2 cup sliced almonds 2/3 cup liquid honey 1/2 cup canola or sunflower oil 1 tsp. Vanilla 1/2 cup raisins 1/2 cup dried dates or apricots In large bowl, combine first 6 ingredients. Heat honey and oil: stir in va-nilla. Pour over dry mixture-mix well. Spread in 2– 9 X 13 pans. Bake a 325° F for 30 minutes, stirring every 10 minutes. While hot, stir in raisins and apricots. Store in fridge in an airtight container. Use in favorite cookie or bar recipes or enjoy simply as a breakfast cereal.

Bountiful Brunch Pizza (Pampered Chef recipe)

Crust: 1 pkg. (24 oz) frozen shredded hash brown patties thawed and broken apart 1 egg, beaten salt & pepper to taste Topping: 7 eggs 1/2 cup milk salt and pepper to taste 1 cup chopped ham 1/2 cup fresh sliced mushrooms 1/4 cup green onion slices 1/4 cup chopped red or green pepper 1 1/2 cups shredded cheddar cheese Preheat oven to 400° F. Cover 15” round baking stone with parchment paper. For crust combine potatoes, egg and salt and pepper and mix well. Spread potatoe mixture into a 14 inch circle on prepared stone; pat down with back of spoon. Bake 20 minutes; remove from oven. For egg topping, whisk eggs and milk. Season with salt and pepper. Microwave on high for 3 minutes, stir. Microwave an additional 3 minutes;stir. Spread cooked egg mixture evenly over potato crust; top with ham, mushrooms, green onion & bell pepper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve cut into wedges.

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NOTE: Hold molds under warm water for a few seconds to loosen pops.

Fruitie Smoothicle Sandy Groening

In blender, crush 3 cups frozen strawberries, 1 1/2 cups orange sherbet and 1-2 cups citrus fruit juice (orange or pineapple). Pour into molds and freeze. Pineapple Yoghurt Whisk smooth 1 cup of vanilla yogurt, 1 cup pineapple juice, and 1 tea-spoon of sugar. Pour into molds and freeze.

Cafe au Lait Boil 1 cup of water 1 cup of sugar and 1 teaspoon of instant coffee gradu-ally for 3 minutes. Remove from heat; Stir in 1 cup of half and half cream. Pour into molds and freeze.

Quick Berry Purée In a blender 3 1/4 cups of fresh or unsweetened, thawed strawberries with 1 cup of sugar and 1 cup of water. Pour into molds and freeze.

Pop Banana Purée Smooth in a blender 1 1/4 cups of orange juice and 1 cup of large ba-nanas. Pour into molds and freeze.

Juicicle Sprinkle 1 tsp. of unflavored gelatin over 1 cup of cranberry or other juice in a small pan. Stir over medium heat until gelatin dissolves. Remove form heat. Stir in 1 3/4 cups more juice. Pour into molds and freeze.

Purple Cow Whisk 1 cup of milk with 3/4 cup of grape juice, 1 cup of sugar and 1 cup of lemon juice. Pour into molds and freeze.

Peanutty Pops Boil 1 cup of water, add 1 package of unflavored gelatin and 1 cup of sugar; Sir in 1 cup of peanut butter and 1 cup of chocolate milk. Makes two trays. Pour into molds and freeze.

Ice Pops Frozen Treats

Fudgecicles Yvonne Parks

make pudding according to package....but instead of the 2 cups of milk.....add 1/2 a cup more (so 2 1/2 cups milk to a package of pudding) pour into Popsicle moulds … and freeze try chocolate, vanilla, butterscotch.....whatever!

Popsicles Yvonne Parks 1 - pkg. Jell-O (raspberry or whatever flavour you like) 1 - envelope of Kool-Aid (add same flavour) in bowl add: 1 - cup of sugar 2 - cups boiling water stir Add 2 1/2 cold water stir pour into Popsicle moulds...and freeze (makes 16)

Yoghurt Ice Pops Yvonne Parks 1 - 3 oz pkg. Jell-O Gelatin mix (whatever flavour you like) 1 - cup boiling water stir add: 1 - cup yoghurt (same flavour as your Jell-O) stir add: 1/2 - cup cold water pour into Popsicle moulds...and freeze!

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When peeling and slicing apples, pears or peaches for cooking or canning, drop them into salt water to keep them nice and white till the time you're going to use them. If you're adding apples or bananas to fresh fruit salad that is to keep a day or two, dip sliced fruit in lemon juice or add a couple of tablespoons lemon juice to the salad. When a recipe calls for sour milk or cream and you don't have any, or don't have enough, adding vinegar gives it the sour taste needed. Add a little salt to the water when preparing hard-boiled eggs. It will make them easier to peel. No egg poacher? Use the rims from preserve jars and lightly grease the in-side of the rim to prevent eggs from sticking. Place required number of rims into the pan and break eggs into them. Add a drop of lemon juice to the water when poaching to keep egg whites from spreading. For a crisper longer life of your head of lettuce, twist out core with thumb and forefinger. Rinse under very warm water, drain and put into a plastic bowl with dome seal. Burp seal. Refrigerate - not in fridge crisper. Lettuce has a longer life span if it is stored in the refrigerator in a brown paper bag rather than in cellophane bags. No soggy vegetables! Keep a clean cellulose sponge in the lower corner of the refrigerator crisper to absorb excess moisture. It will help keep greens from becoming rusty and root vegetables from decaying. Store pop corn for popping in the freezer and cook it frozen-the popcorn will be exceptionally fluffy! KITCHEN If you burn yourself while working in the kitchen, dab a little vanilla on it and there will be no blisters and the pain is gone instantly. Works well on steam scalding too! To make dusting under the fridge easy, cut a piece of cardboard to fit un-der the fridge. When cleaning time comes around, just slide the cardboard out from under the fridge. Wipe it clean, push the cardboard back under the fridge and presto - you're finished.

FOOD Store whole lemons in a tightly sealed jar of water in the refrigerator. They will yield much more juice than when first purchased. Sprinkle 1 tablespoon of vinegar on potatoes or other vegetables before cooking. This prevents potatoes from getting discolored and brings out a brighter color in other vegetables. When making onion rings and you find that the batter won't stick to the onion, coat them with flour before adding them to the batter. When roasting marshmallows, dip them into cold water before roasting. This keeps it from burning before it turns a golden brown and is a great way to make sure every marshmallow out of the bag is thoroughly en-joyed! When baking puff pastry, etc. which tends to be quite greasy as a finished product, use freezer paper (the brown paper with one side waxed) cut to fit size of pan, place wax side up and place pastry on top. Your finished prod-uct will not be as greasy. When deep frying, put a small potato in the fat when finished and let cook. This will take out the flavor of whatever you were frying. Add a level teaspoon of baking powder to each quart of fruit when making apple or cranberry sauce. It will take half as much sugar. Drop a tsp. of lemon juice into your water when rinsing lettuce. It will make it crisper and any insects will drop away into the water. Tenderize a tough roast by cooking it with tomatoes. The acid in the toma-toes breaks down the tough fibers in the meat. This works using either fresh or canned tomatoes. Dental floss is good for trussing turkeys, chickens and other meats because it does not burn and is very strong. When preparing to bake a meat loaf, line the pan with several strips of ba-con. The loaf will come out easier and it will not get too brown at the bot-tom.

Household Tips and Hints

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If someone has been smoking in your car and the odor is lingering, put one sheet of Bounce fabric softener in the ash tray, leave it there for 24 hours and the smell should be gone. When painting in the house, try placing shallow dishes of vinegar in differ-ent rooms to take away the paint odor. It really works! To keep the little flies out of your house, water your plants with 1 tbsp. Malathion to 4 gallons of water once a month. It should really work well. To keep your house plants green - ferns and other plants that don't pro-duce flowers - water with unflavoured gelatin once a month. This will make them look greener.

LAUNDRY Remove blood stains by covering them with meat tenderizer and cold water for 15 to 30 minutes. Sponge with cold water. The smell of mold or mildew on woolen clothing or other washable things, can be removed by soaking a short while and washing in a solution of mild soap and water with a quantity of household ammonia added. Then rinse well and dry. To remove rust stains in fabrics, drape stain area over hot water kettle spout having steam move through stain. With teaspoon pour small amounts of lemon juice concentrate onto stain. Repeat until stain is gone. Launder as usual. Egg whites will remove gum from almost anything. For stains on baby clothes, white socks, sweat shirts, pants or anything color fast, soak clothes in 1/3 cup bleach, 1/3 cup automatic dishwasher detergent and 1 gallon water. Soak for about 24 hours and then wash through on a regular cycle. Rinse twice. If you get grass stains on your pants, etc. put some toothpaste on the fresh stain and rub in. Wash as usual. If you have small children who draw on the walls and kitchen floor with crayons, just put some toothpaste on a tooth brush and brush away. VIM also works well. Remove pen marks with aerosol hairspray. Apply let sit and then launder.

HOUSEHOLD Picture hanging - when hanging pictures on plaster walls and using nails, put a small piece of adhesive tape where the nail is to go in. Drive nail through tape. It helps prevent plaster from cracking. To get stickers off new appliances and sticker films off fridges, use peanut butter. Peanut butter also takes gum out of hair. The oils in it are the trick. To keep buttons from constantly unravelling, put a tiny drop of "instant" glue on the "X" formed by the cross threads. This will fuse the threads and keep them on the garment for a long time. Make candles drip-proof by soaking them in salt water. (2 tbsp. of salt per candle and just enough water to submerge). A spritz of non-stick cooking spray will stop the squeaky hinge on a door; it also works on the sashes of hard-to-open windows. Works great on "sticky" zippers. A camphor stick (purchased at drug store) kept in tool or tackle boxes will keep contents from rusting. Get in between the slats of louvered doors to dust by putting a cloth over the end of a rubber spatula, spray with furniture polish and then run be-tween the louvers. A second method on venetian type blinds is to spray a new, clean paint brush with furniture polish and "paint" away the dust. When you sow carrots, put some radish seeds in the row. The radishes are ready to pull sooner and that way the carrots have more room to grow. You won't have to thin them so much. Use the inside cardboard tube from foil or wax paper to store maps, art-work, doilies or anything you don't want to fold. The tube from bathroom tissue is ideal for extension cords. Mark tube and you always get the right cord. No more tangles. Hot spray deters cats and dogs! To keep cats and dogs off your lawn, put two or three cloves of garlic and three or four hot red peppers into a blender and grind them up. Then combine the mixture with a bucket full of water and add a few drops of dishwashing liquid. Mix well. Sprinkle the so-lution around the edges of your yard, garden and along sidewalks. Repeat often, especially after a rain.

Household Tips and Hints

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Imperial & Metric Measurement Conversions

3 tsp. 15 ml = 1 tbsp. 15 ml 4 tbsp. 60 ml = 1/4 cup 60 ml 5 1/3 tbsp. 79 ml = 1/3 cup 79 ml 8 tbsp. 118 ml = 1/2 cup 118 ml 16 tbsp. 237 ml = 1 cup 237 ml 1 fluid oz 30 ml = 2 tbsp. 30 ml 8 fluid oz 237 ml = 1 cup 237 ml 16 fluid oz 473 ml = 2 cups or 1 pint 473 ml 32 fluid oz 946 ml = 4 cups or 1 quart 946 ml

Recipe Index

APPETIZERS Page Dips & Cracker Spreads 2 Artichoke Dip 2 Easy Fruit Dip 2 Fruit Dip 2 Super Bowl Taco Dip 2 Spinach Dip 2 Surprise Cracker Spread 2 Easy Onion Dip 2 Dilly Veggie Dip 3 Italian Veggie Dip 3 Easy Cheesy Salsa Dip 3 Guacamole Dip 3 Cheese Ball 3 Easy Cheesy Chilli Dip 3 Finger Food 4 Fiesta Nacho Pizza 4 Super Quick Garlic Bread 4 Easy Microwave Nachos 4 Eggrolls 4 Honey Garlic Chicken Wings 4 Mushroom Bread 4 Preserves 5 Refrigerator Pickles 5 Mustard Pickles 5 Juice for fruit Preserves 5 Berry Freezer Jam 5 Beet Pickles 5 Bread and Butter Pickles 5 Soups 6 Broccoli/Cauliflower Soup 6 Zumma Borscht 6 Creamy Chicken-Broccoli Soup 6

Page Great Cream of Broccoli Soup 6 Olive Garden's Pasta E Fagioli Soup 7 Hamburger Soup 7 Corn Chowder 7 Corn Chowder 8 Squash & Apple Bisque 8 Baked Potato Soup 8 Chicken'n Kommst Borscht 8 Green Bean Soup 9 Pasta E. Fagioli Soup 9 Best Ever Vegetable Soup 9 Salads 10 Fruit Salad 10 Strawberry Spinach Salad 10 Pasta Salad 10 Broccoli Bacon Salad 10 Creamy Greek Salad 10 Cookie Salad 11 Green Bean Salad 11 Confetti Pasta Salad 11 Creamy Rice Fruit Salad 11 Lemon Fruit Salad 11 Orange Pineapple Jello Salad 11 Smoothies & Drinks 12 Fruit Smoothies 12 The Houli Fruit Fizz 12 Fruit Punch 12 Mocha Latte Chill 12 Applebee's Banana-Berry Freeze 12 Emerald Punch 12 Arby's Jamocha Shake 13 Orange Julius 13 Strawberry Lemonade 13

Page Fruitie Smoothie 13 Eggnog Coffee 13 Homemade Lemonade 13 Yummy Tangy Punch 13 MAIN COURSE OR SIDE DISHES

Vegetable, Rice & Pasta 14 Scalloped Potatoes 14 Healthy Veggie Noodle Casserole 14 Veggie Stir Fry 14 Spanish Rice Casserole 14 Rice Casserole 14 Cheesy Lasagna Roll-Ups 15 Creamy Potato Casserole 15 Vegetarian Meatless Chilli 15 Olive Garden's 5-Cheese Lasagna 16 Lasagna Florentine 17 Olive Garden's Fettucine Alfredo 17 Purple/Red Cabbage & Apple 17 Alfredo Salad with Fettucine 17 Garlic Mashed Potatoes 17 Chicken Bubbat 17 Stuffing 17 Meat & Poultry 18 Thai Chicken Fried Rice 18 Chicken Fried Rice 18 Betty Crocker's Carmelised Pot Roast 18 Meatloaf 19 Meat Casserole 19 Hamburgers 19 Meatballs 19 Italian Sausage-for pizza 19

Page Chicken Teriyaki 20 Spareribs in Sauce 20 Quesadillas 20 Mary's Meatballs & Sauce 21 Zippy Mexican Casserole 21 Easy Chicken Pot Pie 21 Shepherd's Pie 21 Salsa Mac'n Cheese 22 Easy Taco 22 Easy Ham Divan 22 Chicken Nuggets 22 Ground Turkey Burritos 22 Classy Chicken 23 Swiss Steak 23 Sweet & Tangy Chicken 23 Santa Fe Chicken 23 Pigs in a Blanket 23 Chicken & Broccoli Braid 24 Pizza Pops 24 Hamburger Helper 24 Oriental Chicken Salad 24 Pizza Buns 24 Chicken Salad 24 Martha Stewart's Sauerbraten 25 Easy & Delicious BBQ'd Ribs 25 Japanese Chicken Wings 25 Holubshi or Cabbage Rolls 25 Thai Basil Chicken 26 Thai Cashew Nut Chicken 26 Creamy Chicken Enchiladas 27 Taco Salad 27 Chicken Fahitas 27 Beef Enchiladas 27

Page White Chilli 28 Hawaiian Meatballs 28 Chuck Wagon Tortilla Stack 28 Coating for Oven Fried Chicken 28 Taco Casserole 29 Sunday Celebration Chicken 29 Italian Meat Sauce 29 Garlic Chicken with Bow Tie Pasta 29 Delicious Classic Lasagna 30 Honey Garlic Chicken 30 Bow Tie Pasta Alfredo with Chicken & Veggies 30 Paw Paw Casserole 31 Chicken Parmigiana 31 Easy Chicken & Noodles 31 Creamy Mushroom Chicken 31 Sweet & Sour Franks 31 Quick Chop Suey 32 Chow Mein 32 Beef Stew 32 Fish & Seafood 33 Sizzler's Fried Shrimp 33 Spicy Baked Cod 33 Harvest Bay Mahi Mahi 33 Poached Salmon with Mustard Dill Sauce 33 Tuna Noodle Casserole 34 Salmon with Dill Sauce Bake 34 Angel Hair Pasta with Garlic Shrimp & Broccoli 34 Tuna Melt Sandwiches 34 Pad Thai or Thai Noodles 35 Thai Spicy Garlic Shrimp 35 Grilled Salmon 35

91

DOUGHS

Bread, Buns, & Rolls 36 Basic Bread Recipe for Bread Machine 36 Whole Wheat Bread Recipe for Bread Machine 36 Buns 36 Buns 36 Buns 36 Sweet Buns 37 Bread Machine Cinnamon Buns 37 Paska 37 Hot Cross Buns 38 Cinnamon Buns 38 Nutty Sticky Buns 38 Sweet Doughs 39 Spudnuts 39 Portzelky 39 Roll Kuchen 39 Butterhorn Rolls 39 Doughs & Biscuits 40 Homemade Pizza Dough 40 Pizza Dough-16" 40 Cinnamon Twist Pull Apart 40 Schnetke(Mennonite Biscuits) 40 Schnetke Dough or Tea Biscuits 40 Red Lobster's Cheddar Bay Biscuits 40 Doughs 41 Perogie Dough 41 No Fail Pastry 41 Pie Dough 41 Danish Pastry 41 Salt Dough for Tree Ornaments 41 Play Dough for Kids 41 BATTERS

Pancakes & Crêpes 42 Crêpes 42 Crêpes Au Chocolat 42 French Toast 42 Dutch or Mennonite Pancakes 42 Banana Foster With Crêpes 42 Waffles & Pancakes 43 Mennonite Waffles & Sauces 43 Gerald's Famous Pancakes 43 Bisquick Melt In Your Mouth Pancakes 43 Fluffy Pancakes 43 Batters 44 Tortilla Shells 44 Batter For Chicken Balls 44 Fresh Salsa Sauce 45 Tempura Batter for Awesome Onion Rings & Deep Fried Veggies 44

SAUCES

Salsa & Dipping Sauces 45 Fondue Dipping Sauce 45 Mustard 45 Honey Mustard 45 Honey Dill Dipping Sauce 45 Picanté Salsa Sauce 45 Fresh Salsa Sauce 45 Tomato Sauces 46 Sweet'n Sour Sauce 46 Marinara Sauce 46 Sweet'n Sour Sauce 46 Spaghetti Sauce 46 Teriyaki Sauce 46 BBQ Sauce 46 Spaghetti Sauce 47 Perfect Tomato Sauce 47 Sweet'n Sour Sauce 47 Pizza Sauce 47 Pizza Sauce for 16" 47 Seafood Cocktail Sauce 47 Gravies & Cream Sauces 48 Alfredo Sauce 48 Incredible Alfredo Sauce 48 Chicken Gravy 48 Schmaunt Fat-Mennonite Cream Gravy 48 Marinades & Seasonings 49 Rocky Mountain Pork Marinade 49 Taco Bell Fajita Seasoning Mix 49 Teriyaki Sauce/Marinade 49 Steak Marinade 49 Salad Dressings 50 Greek Salad Dressing 50 Poppy Seed Dressing 50 Strawberry Salad Vinaigrette 50 Vivacious Vinaigrette Dressing 50 Olive Garden Italian Salad Dressing 50 Homemade Croutons 50 DESSERTS

Trifles & Tortes 51 Tiramisu Toffee Torte 51 Strawberry Trifle 51 Raspberry Cheese Cake Trifle 51 Puddings 52 Lemon Custard Pudding 52 Pluma Mousse 52 Rich Chocolate Pudding 52 Fluffy Tapioca Cream Pudding 52 Cheesecakes 53 Cranberry Orange Glazed Cheese Cake 53 Banana Cake 58

Pumpkin Bread 67 Cranberry Orange Yoghurt Muffins 67 Squares Bars & Tarts 68 Rainbow Square 68 Puffed Wheat Square (Crazy Cake) 68 My Favorite Brownies 68 Apple Bars 68 Rhubarb or Apple Crunch 68 Cherry Bars 69 Holiday Peanut Butter Cups 69 Butter Tarts 69 Peanut Chocolate Clusters 69 Peanut Butter Krisp Square 70 Date Squares 70 Date Squares 70 Lemon Pineapple Fluff 70 Butter Tart Squares 71 Russian Mints 71 Trail Mix Squares 71 Cream Puffs 71 Caramel Chocolate Squares 72 Fudge Brownies 72 Mom's Best Brownies 72 Rice Krispie Squares 72 Almond Strips 73 Cream Puffs 73 Fruit Pizza 73 Jelly Roll or Flan 74 Nanaimo Bars 74 Cheesecake Tarts 74 Peanut Crunch 74 Hello Dollies 74 Cream Cheese Chocolate Cupcakes 75 Cherry Cha Cha 75 Chipits Milk Chocolate No-Bake Granola Bars 75 Brownies 75 Pies 76 Strawberry Pie 76 Strawberry Glaze 76 Mile High Strawberry Frozen Pie 76 Country Lemon Pie 76 Pumpkin Pie 76 Lemon Meringue Pie 77 Meringue for Pie 77 Strawberry Chiffon Pie 77 Red, White & Blue Berry Pie 78 Dirt Pie 78 White Chocolate Raspberry Pie 78 Sugar Pie 79 Creamy Peanut Butter Pie 79 Blueberry Pie 79 Sex in a Pan or Mississippi Mud Pie 79 Sweet & Easy Pie Crust 79

Cookies 80 Eddie's Gingersnaps 80 Chewy Choco-Cream Cheese Cookies 80 Best Ever Oatmeal Cookies 80 Oatmeal Cookies 80 Chocolate, Chocolate Chip Cookies 81 Snickerdoodle Cookies 81 Molasses Cookies 81 Oatmeal Raisin Cookies 81 Chocolate Chip Pumpkin Cookies 82 Cranberry/Vanilla Chip Cookies 82 Monster Cookies 82 Mona's Mother's Mother's Best Friends Favorites 82 Cowpile Cookies 83 Unbaked Cookies 83 Crackers 83 Chocolate Chip Cookies 83 Double Chocolate Chip Cookies 83 President's Choice Choc Chip Cookies 84 Gingersnaps 84 Sugar Cookie Cut-Outs 84 Coconut Cookies 85 Molasses Cookies 85 Cream Cookies 85 Cranberry Christmas Cookies 85 Cream Cookies 85 Gingerbread Cookies 86 Chocolate Chip Oatmeal Cookies 86 Chipits Chewy Milk Chocolate Chip Cookies 86 Spicy Oatmeal Cookies 86 BREAKFAST Quick Breakfast Ideas 87 Yoghurt'n Muesli Breakfast 87 Granola 87 Breakfast Egger Sandwich 87 Bountiful Brunch Pizza 87 FROZEN TREATS Frozen Treats 88 Fruitie Smoothicle 88 Pinapple Yoghurt 88 Café au Lait 88 Quick Berry Puree 88 Pop Banana Puree 88 Juicicle 88 Purple Cow 88 Peanutty Pops 88 Fudgecicles 88 Popsicles 88 Yoghurt Ice Pops 88

Caramel Chocolate Cheese Cake 53 Cream Cheese Cake 53 New York Cheese Cake 54 Mandarin Chocolate Cheese Cake 54 Lemon Cheese Cake 54 Cherry Cheese Cake(lowfat) 55 Pina Colada Cheese Cake 55 Citrus Kiss Cheese Cake 56 Mint Chocolate Cheese Cake 56 Philly Double Chocolate Layer Cheese Cake 56 Cherry Cheese Cake 56 Cakes 57 Chocolate Cake 57 Sour Cream Chocolate Chip Cake 57 Wacky Chocolate Cake 57 Hawaiian Cake 57 Cookie Sheet Cake 58 Apricot Cobbler 58 Any-Fruit Coffee Cake 59 Carrot Cake 59 Tupperware Microwave Angel Food Cake 59 Tupperware Microwave Black Forest cake 60 Praline Banana Cake 60 Chocolate Fleck Cake 60 Oatmeal Cake 61 Ice Cream Cake 61 Snow White Cake 61 Raspberry Almond Cake 61 Turtle Cake 61 Cherry Cinnamon Float 61 Icings and Frostings 62 Dreamy Chocolate Frosting 63 Cream Cheese Icing 63 Fudge Frosting 63 Instant Pudding Icing 63 Simple Chocolate Icing 63 Powdered Sugar Icing 63 Marshmallow Icing 63 Muffins 64 Banana Muffins 64 Bran Muffins 64 Fruit Yoghurt Muffins 64 Banana Muffins 65 Healthy Carrot Muffins 65 Honey Sunflower Wheat Muffins 65 Muffins & Loafs 66 Cheddar Muffins 66 Buddy's Bran Muffins 66 Lemon Loaf 66 Apple Bread 66 Loafs & Breads 67 Banana Bread 67

92

Recipes

Documents

basic bread setting

appetizers dips

appetizers smoothies

drinks smoothies

pampered chef recipe

buttered muffin tins

ungreased cookie sheet

pro bread maker