Sour
Cream Bacon Chicken
Recipe submitted by: Jean Mazalin Sydney,
Nova Scotia
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
Wrap one slice of bacon around each piece of chicken
and place in a 3-4 quart crock-pot. In medium bowl, combine
soup, sour cream and flour and mix wire whisk to blend.
Pour over chicken. Cover crock-pot and cook 6-8 hours
until chicken and bacon are thoroughly cooked. Enjoy!!
back
to top
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!!
back
to top
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.
back
to top
Cheesy
Steak and Corn Chips
Recipe submitted by: Jeff Jerucivious of Vancouver,
BC
- Preheat the oven to 375° F.
- Break 12 frozen sandwich steaks
into a skillet, cook and toss until
browned without overcooking.
- Season with 1/4 tsp. of salt,
pepper and 1/2 tsp. of chili powder.
- Add one (11 oz.) can of tomato
soup and one (14 oz.) can of chili beans.
- Cook slowly for a few minutes
to heat and blend the flavors.
- Spread a (10-1/2 oz.) package
of corn chips in a baking dish,
pour the steak mixture over
the chips
- 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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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
back
to top.
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!
back
to top
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.
back to top
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!
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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.
back
to top
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).
back
to top |
