Hungarian Crepes
Recipe submitted by: Jean Mazalin Sydney, Nova Scotia

1 1/4 cup flour
2 eggs
1/2 cup wat4r
3/4 cup milk
1T. sugar
pinch salt
3T. margarine

Beat eggs, add milk, water, salt and sugar. Add flour slowly, mixing till smooth. Should be runny. Heat a frying pan and add just enough margarine to coat bottom. Ladle batter just to cover bottom of pan, (thin coating). Twist and tilt pan to cover bottom. Cook till top bubbles. Flip to brown other side. Slide onto plate. Cover with jam of your choice. Roll up, like jellyroll. Sprinkle with icing sugar and ENJOY!!

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Country Club Salad

1 small package lemon jell-o
1-1/4 cup boiling water
1 can fruit cocktail, reserve the juice
2- 3oz packages cream cheese
1/2 pint whipping cream (whipped)
2 bananas
1 cup miniature marshmallows

Add water & reserved juice to the lemon Jell-O. Refrigerate until it becomes the consistency of egg whites. Beat in softened cream cheese to pea size. Add fruit cocktail, marshmallows & sliced bananas & fold in the whipped cream. Place in a 9"x13" Pyrex dish or a mold. Refrigerate 2-3 hours until firm.
 
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Cheesy Steak and Corn Chips
Recipe submitted by: Jeff Jerucivious of Vancouver, BC

1. Preheat the oven to 375° F.
2. Break 12 frozen sandwich steaks into a skillet, cook and toss until
   browned without overcooking.
3. Season with 1/4 tsp. of salt, pepper and 1/2 tsp. of chili powder.
4. Add one (11 oz.) can of tomato soup and one (14 oz.) can of chili beans.
5. Cook slowly for a few minutes to heat and blend the flavors.
6. Spread a (10-1/2 oz.) package of corn chips in a baking dish,
       pour the steak mixture over the chips
7. Top with 1/3 cup of sliced ripe olives, 1/2 cup of chopped onions
       and one cup of grated cheddar cheese.

Bake in the oven until the cheese melts, and serve piping hot.

I usually use the Philly-Gourmet Sandwich Steaks for this since they are 100% pure beef and already conveniently sliced.
 
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Creamy Guacamole
This recipe was submitted by Mark in Peoria - Sounds great!

3 ripe avocados (and I mean RIPE, not hard)
Juice of one lime
1 packet of dry guacamole mix
1/2 cup fresh cilantro (yes, fresh, not dried)
1/2 cup diced onion or several green onions diced
1 8oz package cream cheese softened
1 small, firm tomato diced
1/2 cup chopped black olives

Process avocados, lime juice, cilantro and dry mix to a coarse paste. Stir in the remaining items and chill. Add red pepper flakes to make this hotter. If too dry, add a little more lime juice. Serve with favorite chips or top a grilled chicken breast upon which a slice of jack cheese has been melted.

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Berry Crisp Cheesecake

Crust
1 cup all-purpose flour
1 1/4 cup packed brown sugar
3/4 cup rolled oats
2 tbsp grated lemon rind
1/2 cup butter, softened

Filling
3 pkgs (250g each) cream cheese, softened
3/4 cup granulated sugar
3 eggs
2 cups berries (strawberries and blueberries)
   * fresh or thawed and well drained frozen may be used

For Crust:
Mix flour, brown sugar oats and lemon rind; cut in butter until mixture is crumbly. Press onto bottom of 9" spring-form pan.  Bake at 350° F for 30 minutes.  Cool for 10 minutes.  (Crumb mixture will start to harden.) In pan, crush warm mixture into small chunks using a fork.  Reserve 1 cup.  Press remaining mixture onto bottom and 1" up sides of pan.

For Filling:
Beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, just until blended.  Pour over crumb crust. Place fruit on top of cheese filling and sprinkle reserved crust mixture on top.

Bake 60-70 minutes, or until centre is just set.  Remove from oven and run knife around sides of pan to loosen.  Cool on wire rack at room temperature.  Chill overnight.

For an attractive finish, just before serving, shake icing sugar through a sieve to sprinkle it over the surface of cheesecake.

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Apple Blueberry Muffins

1 cup lightly packed brown sugar
1 cup rolled oats
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup milk
1 Tbsp. vegetable oil
1 egg
1 1/2 cups grated apple
1 cup blueberries (fresh or frozen)

In large bowl combine sugar, oats, whole wheat flour, all-purpose flour, baking powder, salt and cinnamon.  Beat together milk, oil and egg; pour over dry ingredients and mix until moistened but not over-mixed.  Gently fold in grated apple and then blueberries.

Spoon into 12 large greased muffin cups or 24 greased mini-muffin cups. Sprinkle tops with rolled oats and cinnamon/sugar mixture if desired.

Bake in 400° F oven for 22 minutes for large muffins, 15-20 minutes for mini-muffins or until tops are firm to the touch.  Remove from oven and cool in pan for 5 minutes then cool completely on wire racks.

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Whipped Shortbread Cookies

Easy and Yummy!!

1 pound butter
½ cup cornstarch
1 cup icing sugar
3 cups flour

Combine all ingredients until very well mixed. Use pastry bag or drop by teaspoons onto baking sheet. Bake 350°F for 8 to 10 minutes

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Peanut Butter Crunch Sheets

Bottom Layer:
1 cup Corn Flakes
1 cup Rice Krispies
1 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup

Middle Layer:
1/4 cup melted butter
3 Tbsp. vanilla custard powder
3 Tbsp. milk
2 cups icing sugar

Top Layer:
2 Tbsp. butter
2 squares semi-sweet chocolate

For bottom layer, heat peanut butter, brown sugar and corn syrup together then add to Corn Flakes and Rice Krispies.  Spread into bottom of lightly greased 9"x9" pan.

Mix ingredients for middle layer and spread over bottom layer.

For top layer, melt butter and chocolate together and spread carefully over middle layer.

Refrigerate and cut into squares.  Enjoy!

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Barbecued Oven Steak

1 1/2 pounds steak, cut into serving size pieces 
3 Tbsp. margarine 
1/2 cup onion, chopped 
1/2 cup celery, chopped 
1 Tbsp. vinegar 
10 oz. can tomato soup 
3 Tbsp. brown sugar 
2 Tbsp. Worcestershire sauce 
1/8 tsp. salt 
1/8 tsp. pepper 
1 clove garlic, minced

Brown meat in margarine. Place in shallow 2 quart baking dish. Combine remaining ingredients. Pour over steak. Cover pan and bake for 1 1/2 to 2 hours at 350F.
Serves 4-5.

Great served with the sauce over rice.

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Tomato, Lentil,  Barley Soup

Ingredients:

1/2 pound dry lentils, rinsed
3/4 cup raw pearl or pot barley, rinsed
6 cups water
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
2 large celery stalks, diced
2 medium carrots, peeled and sliced
1 cup shredded white cabbage
1 28-ounce can diced tomatoes, undrained
1/4 cup dry red wine
1 tablespoon apple-cider vinegar
1/4 cup chopped fresh parsley
2 teaspoons salt-free herb-and-spice seasoning mix
Salt and freshly ground pepper to taste

Method:
Combine the lentils and barley in a large soup pot with the water and bring to a simmer.  Add all the remaining ingredients except the salt and pepper, return to a simmer, then simmer gently, covered, until everything is tender, about 45 to 55 minutes. Stir occasionally and add more water if the soup becomes too thick.

Season to taste with salt and pepper.  If time allows, let the soup stand for an hour or so before serving, then heat through as needed.   ENJOY!

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Broccoli Mandarin Salad

From the The Best of Bridge "The Best of the Best and More" Cookbook…Great for buffets or picnics. Everyone wants this recipe.

Dressing

2 eggs
½ cup sugar
1 tsp. cornstarch
1 tsp. dry mustard
¼ cup white wine vinegar
¼ cup water
½ cup mayonnaise

Salad

4 cups fresh broccoli florets
½ cup raisins
8 slices bacon, cooked and chopped
2 cups sliced fresh mushrooms
½ cup slivered toasted almonds
10 oz. can mandarin oranges, drained
½ red onion, sliced

To make dressing: In a saucepan, whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water and cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool.

To make salad: Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well. Serves 6.

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No Bake Peanut Butter Bars

2 cups graham cracker crumbs
1 ½ cups icing sugar
1 cup peanut butter
½ cup butter or margarine
½ cup finely chopped peanuts
1 ½ cups chocolate chips

Lightly grease 9"x11" pan (or 13" x 9"). Combine all ingredients except chocolate chips. Press into pan. Melt chocolate chips over low heat. Spread chocolate over bars. Chill until set before cutting.

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Salmon Chowder

2 cans salmon, undrained
1 12-ounce can whole kernel corn, undrained
1 cup raw rice
10 ½ ounce can tomato soup
4 cups water
1/8 tsp. salt
1 bay leaf
Dash Tabasco (optional - or can add to individual servings)
1 cup milk
¼ cup chopped celery leaves

Put all ingredients, except milk and celery leaves, into a large saucepan. Mix well. Bring to a boil, cover and simmer for 30 minutes, stirring occasionally. Stir in milk and celery leaves. DO NOT BOIL. Cover and simmer for 15 minutes.

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Apple Pan Puff

2 granny smith apples, peeled and thinly sliced
¼ cup butter
3 eggs
½ cup flour
½ cup milk
1 tsp. vanilla
Dash of salt

Sauté apples in butter, spread on bottom of pie plate. In a bowl, beat eggs and add flour, beat until smooth. Stir in milk, vanilla and salt and pour over apples. Bake at 450° F for 20 minutes or less. Will puff up and turn golden.

Serve with syrup.

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Quick and Easy!
Sweet & Sour Ribs
     (or Meat balls, Pork Chops, etc.)

2 cups brown sugar
½ cup vinegar
1 tbsp. mustard
1 tbsp. ketchup

Brown meat (optional) - put in casserole dish. Mix the above ingredients together and pour over meat. Cover and bake at 325° F until almost tender. Take the lid off for the last ½ hour so the sauce thickens a bit.

*You can also add onion, green pepper or pineapple.

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Cinnamon Roll Cookies
Submitted by: Teri Nordstrom  (Front Street Java – Penticton, BC)

1 cup butter
4 oz cream cheese
¾ cup sugar
1 egg
1 tsp. Vanilla
2 ¼ cup all purpose flour
½ tsp. Baking soda

1 Tbsp. Melted Butter
Cinnamon
Brown Sugar

Cream butter and cream cheese. Beat in sugar, egg and vanilla. Beat in flour and baking soda, mix. Roll on floured table into a 12 inch by 6 inch rectangle. 

Brush with butter and sprinkle with brown sugar and cinnamon. Roll lengthways like a cinnamon log. Wrap in plastic wrap and refrigerate for ½ hour.

Cut into ½ inch slices and bake at 375 F for 10 – 12 minutes. Brown around the edges.

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Nut Burgers

4 eggs
1 cup chopped walnuts or almonds
1 cup grated cheese (4 oz white cheddar)
1 medium onion
1 tbsp. chopped parsley
2 tbsp. sesame seeds
1 tbsp. soya sauce
1/4 tsp. leaf thyme (crumbled)
1/4 cup milk
1/4 cup whole wheat bread crumbs
1/4 cup vegetable oil

Combine all ingredients, except the oil.  Blend well and drop in hot oil until well browned.

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Rhubarb Betty
submitted by Judy Vieira, Osoyoos, British Columbia

Filling
6 cups fresh or frozen rhubarb (cubed)
1 cup white sugar

Topping
3/4 cup flour
3/4 cup rolled oats
3/4 cup brown sugar
1/2 cup margarine or butter
1/2 tsp. salt

Fill lightly greased 13"x9" baking pan with rhubarb. Pour white sugar evenly over the rhubarb. Mix topping ingredients until crumbly.  Scatter over rhubarb. Pat down lightly. Bake uncovered in 375° F oven for approximately 40 minutes. Serve with cream or ice cream if desired.

Serves 8.

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Cheese Bread
Makes 1 loaf

3 ½ cups flour
1 TBSP yeast
1 ½ cups shredded cheese
2 TBSP sugar
1 cup water
1/3 cup milk
1 egg white

Reserve 1 cup flour, mix remaining flour, yeast, cheese and sugar in large bowl. Heat water and milk until very warm. Stir into dry. Mix enough reserved flour to make a soft dough. Knead on a lightly floured surface about 8 minutes. Divide dough into 3 equal pieces and roll into ropes. Braid ropes. Place in loaf pan. Let rise 40 minutes. Brush with egg whites. Bake 30 minutes.

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Cream Cheese Brownies

Filling:
1 - 8 oz. (250 g) pkg. cream cheese
½ cup sugar
1 egg

Beat softened cream cheese with sugar and egg. Set aside.

Brownies:
2 – 1 oz. Squares unsweetened chocolate
½ cup margarine
2 eggs
1 cup sugar
¾ cup flour
½ tsp. Baking powder
½ tsp. Salt
¼ tsp. Almond extract (can substitute vanilla extract)
sliced almonds (optional)

Melt chocolate with margarine. Cool. Beat eggs, add sugar and cooled chocolate mixture. Beat in flour, baking powder and salt. Mix well.

Pour half of the batter into a greased 8 inch square baking pan. Spread cream cheese mixture on top of batter. Top with remaining batter. Sprinkle with almonds if desired.

Bake at 350° F for 40 - 45 minutes.

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Spinach & Mushroom 'Garden Quiche'
Makes 10-12 servings
 
1 - 10" (25 cm) unsweetened, unbaked Pie Shell
2 tbs/30 ml  Unsalted Butter
1 clove Garlic, minced
1/2 lb/225 g White mushrooms, sliced  
1 cup/250ml Cooked Spinach (frozen works well)
2 tbs/30 ml Minced Fresh Herbs (parsley, basil & chives are good choice)
Salt & Pepper
3 Large Eggs
1 1/2 cups/375 ml 18% Table Cream
1/2 / 110 ml Saputo Swiss Cheese, grated
*Note: for a crisper bottom crust, par-bake the pie shell at 
375 F for 10-12 minutes before filling it.

1. Preheat the oven to 350 F
2. In a sauté pan on high heat melt the butter and add in the garlic.
3. Quickly toss in the mushrooms and sauté until cooked.
4. Chop the spinach coarsely and add to the mushrooms along with the minced
    herbs. Season lightly with salt and pepper, and remove from the heat to
    cool.
5. Whisk the eggs and add in the table cream and 1/2 tsp salt.
6. Place the mushroom/spinach mix in the bottom of the quiche shell, sprinkle
    on the cheese and pour in the egg/cream mix.
7. Place in the middle of the oven and bake for about 50 minutes, or until a     
   knife inserted into the center of the quiche comes out clean.  Cool for 30
   minutes before serving (also very good to eat cold).
 

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