Sweet Chocolate Pie

The original recipe is from AllRecipes.com

SUBMITTED BY: VTGIRL22 PHOTO BY: Magoo

"This Pie is EASY to make!"

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PREP TIME: 15 min.

COOK TIME: 10 min.

READY IN: 5 hours

Recipe Makes 1 - 9 inch pie

Serves: 6

Ingredients:

• 1 (4 ounce) bar German sweet chocolate, chopped
• 1/3 cup milk, homogenized
  
• 4 ounces cream cheese, softened
• 2 Tablespoons white sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
  
• Note: I prefer making my own crust and I like using chocolate cookie crumbs.
• 1-1/2 cups chocolate wafer crumbs
• 1/4 cup unsalted butter, melted

1. Combine crumbs and melted butter; press evenly in a 9 inch pie plate.
2. Bake at 325*F (160*C) for about 6 minutes. Cool completely before using.
3. Makes 1 9 inch pie crust.

Directions:

1. Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.
2. Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate for 10 minutes. Gently fold in 3-1/2 cups of the whipped topping until no streaks remain. Spoon into crust.
3. Freeze pie for 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.

Norwegian/Scandinavian Apple Cake

Serves: 6

Ingredients: 3 Tbsp. milk 3 eggs, large 1/2 tsp. vanilla extract 1 tsp. almond extract 1-1/2 cups all-purpose flour a pinch of cardamom 3/4 cup granulated sugar 1 tsp. baking powder 1/4 tsp. salt 3/4 cup or 1-1/2 sticks butter, softened 2 large baking apples, peeled, cut in half horizontally and cored 1/2 cup strawberry, raspberry or lingonberry jam Confectioners' sugar, for dusting Extra butter and flour, for greasing and flouring pan Garnish with whipped cream

Directions: Preheat oven to 350 degrees F (180 C). Butter an 8 or 9 inch springform pan and lightly dust with flour. In a bowl, combine milk, eggs, vanilla and almond extracts and mix well. In a separate bowl, combine the dry ingredients and add the softened butter and half of the milk-egg mixture to the dry ingredients. Using an electric mixer at low speed, blend until the dry ingredients are moistened, about 1-1/2 minutes. Using a spatula, scrape down the sides of the bowl. Add the remaining milk-egg mixture and mix at medium speed for 2 minutes. Pour the batter into the pan. Carefully place the apple halves, rounded side down and flat side facing up, in the pan. Spoon 1-1/2 tablespoons of the strawberry, raspberry or lingonberry jam into each of the apple holes, where the apple cores once were. Bake the cake for 45-50 minutes, or until it is golden brown and a wooden skewer or cake tester inserted into the middle of the cake comes out clean. Remove cake from the oven and place on a rack to cool in pan for 20 minutes. Run a thin knife or a rubber spatula around edge of cake in pan, and then release sides of springform pan. Let cake cool on rack completely. When cake has cooled completely, lightly dust top with confectioners’ sugar before serving. Slice in wedges and serve with whipped cream, if desired. Makes 6-8 serving sized pieces. Lingonberry: Lingonberries are a member of the cranberry and blueberry family. This tiny Cowberry grows wild in the mountainous regions of Scandinavia, Russia, Canada and in the state of Maine in the United States. The tart red berries are available fresh only in the regions where they are grown. They can be purchased as sweet sauces or preserves and jams, and make excellent accompaniments for pancakes, crêpes, puddings, etc. The name "lingonberry" originated in Sweden and is used in Canada and America.

Peanut Butter Balls

	These bite-sized yummy sweets are so easy and so popular on any cookie plate. Prep: 25 minutes Cook: 5 minute Makes: 50

Ingredients:

2 cups smooth peanut butter
1/2 cup (1 stick) butter at room temperature
1 pound powdered sugar
3 cups Rice Krispies cereal
18 ounces (1-1/2 bags) semi-sweet chocolate chips

Directions:

Beat peanut butter and butter together with an electric hand mixer until creamy.
Add powdered sugar and mix again.
Stir in Rice Krispies and refrigerate for 2 hours.
Roll dough into balls and place on a cookie sheet lined with waxed paper.
Freeze the peanut butter balls.
Melt chocolate in a double boiler and dip the peanut butter balls into the chocolate until completely covered.
It is easier to work in small batches and keep the rest in the freezer until ready to use.
These are easier to handle when still frozen.
After dipped in chocolate, set each on the waxed / parchment paper again and either allow them to set on their own or freeze again to set faster.
Makes approximately 50.

Herring Casserole

Herring Casserole From Finland - Sillilaatikko

1 lb. (4 cups) thinly sliced potatoes
10 pieces of herring (available preserved in jars)
1 onion, chopped
1/4 tsp. white pepper
1 egg
2 cups milk, homogenized
1 Tbsp. flour

Layer the following ingredients into a well-greased casserole dish.
1. Potatoes
2. Herring
3. Chopped onion
4. Finish off with a layer of potatoes.
Mix egg, milk, pepper and flour together.
Pour mixture on top of potatoes, herring and onion.
Bake in a moderate oven (380F) for about two hours, until well done.

Note: If you want, a good sized handful of Swiss cheese is a nice addition.

Pineapple Chicken Stir-Fry

Pineapple Chicken Stir-Fry From AICR

Sauce:

1-1/2 Tbsp. reduced-sodium soy sauce
2 Tbsp. unsweetened pineapple juice
1 Tbsp. fat-free, reduced-sodium chicken or vegetable broth or water
2 cloves garlic, finely minced
1 tsp. cornstarch

Stir-Fry:

8-10 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp. reduced-sodium soy sauce
1 tsp. seasoned rice vinegar
1/8 tsp. ground ginger
1 Tbsp. sesame oil, divided
1 small carrot, sliced into 1/4-inch pieces
1/2 medium green bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup snow peas, cut in half lengthwise
1/3 cup chopped green onion, green part only
1/2 cup pineapple chunks, fresh or canned in unsweetened juice and drained
1 cup cooked brown rice

In a small bowl, whisk together sauce ingredients and set aside.
In another small bowl, mix chicken with soy sauce, vinegar and ginger. Set aside to marinate.
In nonstick skillet, heat 1/2 Tbsp. oil over medium-high heat. Add carrot and green pepper, stir-frying for 3 minutes. Add snow peas and stir-fry another 2 minutes. Remove vegetables from pan and set aside.
Add remaining oil to hot pan. Add marinated chicken. Stir-fry constantly until chicken is cooked through, about 3 minutes.
Return vegetables to pan. Add onion and stir-fry for 1 minute. Add pineapple. Stir sauce and pour over mixture. Stir-fry until sauce thickens, 1-2 minutes. Serve over brown rice.

Makes 2 servings.

Per serving: 396 calories, 9 g total fat (2 g saturated fat),
45 g carbohydrates, 32 g protein, 6 g dietary fiber, 709 mg sodium

Banana Pineapple Loaf

Ba'nanna'-'nanna' Pineapple Loaf

	This super moist banana loaf has pieces of juicy pineapple throughout. This is a two-loaf recipe allowing one loaf to be frozen. Prep:10 minutes Cook:70 minutes

Ingredients:

3 cups All Purpose Flour 750 mL
2 cups sugar 500 mL
1 tsp. baking powder 5 mL
1 tsp. baking soda 5 mL
1 tsp. salt 5 mL
1 cup undrained pineapple, crushed 250 mL
3 eggs
1-1/2 cups Canola Oil 375 mL
2 cups ripe bananas, mashed 500 mL
2 tsp. vanilla 10 mL

Directions:

Combine first 5 dry ingredients. Beat remaining ingredients together in a large bowl until blended. Add dry ingredients, stirring until thoroughly combined. Spread in two greased 8 1/2" x 4 1/2" (1.5 L) loaf pans, dividing evenly.
Bake at 350°F (180°C) for 60-70 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.
Less Fat: Use 1 cup oil instead of the 1-1/2 cups that the recipe calls for. Cutting the oil does not alter the moistness.
Less Fat: You can also use 3/4 cup Egg Beaters instead of whole eggs. Can't tell the difference, except somewhat fluffier.
Optional addition: 1 cup of coconut stirred into batter, and reserve a little extra to sprinkle on top. If using fresh coconut add a little fine sugar mixed into the coconut topping.
Nanna may refer to 'banana' and also to:
• Nanna (Sumerian deity) (Suen), god of the moon in Sumerian mythology
• Nanna (Tamil deity), god of the moon in Tamil Nadu mythology
• Nanna (Norse deity), the wife of Baldr (Balder) in Norse mythology
• Nanna (music), a kind of Corsican music
• Rafi Khawar Nanna, film actor and comedian of Lollywood
• 1203 Nanna, an asteroid
• Nanna (singer), an Indian singer
• Nanna Lüders Jensen, a Danish singer
In other uses:
• Nanna (also spelt: Nana) is a term that means "grandmother", the mother of an individual's father or mother
• Nanna (also spelt: Nana) is a Hindi or Urdu term that means "grandfather" — mother's father or father's father are called Dada or Baba respectively
• Nanna is a very common name in Scandinavia, though mostly used in Denmark

Très Bon Tourtière

	This is a traditional Quebec meat pie known as a "Tourtière" and it is typically one of many items served on Christmas Eve. Très bon tourtière!!! Merci pour les visites! Prep:45 minutes Cook:50 minutes Servings: 4-6	Lor

Ingredients:

1-1/4 pounds ground pork
Note: I prefer it with just beef and veal.
1/2 pound ground beef
1/4 pound ground veal
1 cup grated peeled potatoes
1/2 cup / 1 large grated onion
3-4 garlic cloves, minced
1-1/2 tsp. salt
1-1/2 tsp. pepper
1/4 tsp. dried savory
1/4 tsp. rubbed sage
1 Tbsp. parsley flakes
1/8 tsp. ground cloves
1/4 cup plus 2 Tbsp. water, divided
Note: Depending on what I have in the cupboards, I will use beef broth instead of water.
1/4 cup dry, seasoned bread crumbs
1 egg
Pastry for 9 inch double-crust pie
Note: Some people like to add finely chopped mushrooms and sliced celery but that is not how I prepare this dish.

Directions:

In a large skillet over medium heat, gently saute the pork, beef, veal, potatoes and onion just until the meat is no longer pink.
Drain any fat.
Stir in garlic, seasonings and 1/4 cup beef broth / water.
Bring to a boil.
Reduce heat.
Cover and simmer for 15 minutes, stirring frequently.
Remove from the heat; cool to room temperature.
Stir in seasoned bread crumbs.
Whisk egg and remaining broth / water.
Stir into meat mixture.
Line a 9-in. pie plate with bottom pastry.
Trim the edge evenly.
Fill with meat mixture.
Roll out remaining pastry to fit top of pie.
Place over filling.
Trim, seal and flute edges.
Cut ventilation slits in the top of pastry.
Cover edges loosely with foil.
Bake at 400° for 15 minutes.
Remove foil.
Reduce heat to 375°.
Bake 30-35 minutes longer or until crust is golden brown and filling is heated through.
Serves 4 - 6 depending on the appetites!!!

PASS ME BY - Lyrics

The following are the lyrics to a wonderful song that my Mother often played on the piano for the children residing at a Childrens Institution in Toronto, Ontario. These dear and precious children were unable to play indoors or experience outdoor fun as most able children are. My Mother was loved and appreciated there but unfortunately could not continue to volunteer her time due to the tragic and sudden loss of my dear Brother-in-law, Bruce Huston in 1971. Bruce was an angel here on earth who was much KINDER, much more LOVING, more HONEST, more SINCERE and an all round better person than my two biological brothers could ever hope to be.
May God bless both Bruce, my Mother and Father and I pray they are resting in peace.

PASS ME BY

(C. Coleman, C. Leigh)
[Recorded October 3, 1964, Los Angeles]
(Pass me by, pass me by, if you don't happen to like it pass me by)

I got me ten fine toes to wiggle in the sand,
Lots of idle fingers snap to my command,
A loverly pair of heels that kick to beat the band,
Contemplating nature can be fascinating,
Add to these a nose that I can thumb, and a mouth by gum have I
So tell the whole wide world, if you don't happen to like it,
Deal me out, thank you kindly, pass me by.

Pass me by, pass me by, if you don't happen to like it pass me by.
Musical Interlude


Behold me two great shoes that never saw a shine,
Houses I could hold up with a laundry line.
A loverly patch that hide an awful lot of spine.
Shirtails flying, I'm a blooming dandelion.
Add to these, a grin from ear to ear, all the proper gear have I,
So tell the whole wide world, if you don't like the thought of it,
Bail me out, thank you kindly, pass me by.

Pass me by, pass me by, if you don't happen to like it pass me by.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

(I got me ten fine toes to wiggle in the sand,)
(Lots of idle fingers snap to my command,)
(A loverly pair of heels that kick to beat the band,)
(Contemplating nature can be fascinating)
(Add to these a nose that I can thumb, and a mouth by gum have I)
(So tell the whole wide world, if you don't happen to like it,)
(Deal me out, thank you kindly, pass me by.)
(Pass me by, pass me by, if you don't happen to like it, pass me by.)

Cherry Roly Poly Cookies

Cherry Roly Poly Cookies

1/2 lb. butter / margarine
1/2 cup sugar
1 tsp. vanilla or 1/2 tsp. almond extract
Note: I always use less almond extract as it has a stronger flavour.
2-1/4 cups flour
A dash of salt
Maraschino cherries, well drained
Note: The maraschino cherries must be well drained for the dough
to cling to them.

Mix all ingredients except the cherries together in mixing bowl.
Take a small piece of dough and place a cherry in the middle
of the dough.
Add another piece of dough on top and roll into ball.
Place on an ungreased cookie sheet and bake at 325 degrees for
15-20 minutes (watch these carefully and you may want to reduce the baking time).
Ice cookies when they have cooled.

Icing:
1-3/4 cups confectioners' sugar
Cherry juice (to colour the icing pink)
2-1/2 Tbsp. butter / margarine

Place a dollop of icing on the tops of cookies.
This recipe makes approximately 36 cookies.

Borscht Or Beet And Cabbage Soup

	In my opinion, this hearty and healthy borscht soups is one of the best I have ever eaten. This recipe should be doubled as it freezes well. Prep: 30 minutes Cook: 85 minutes Serves: 8	Lor

Ingredients:

6 cups water or 3 cups water and 3 cups homemade vegetable stock
3/4 Tbsp. salt
1 carrot, finely chopped or small dice

1/2 cup bell pepper, finely chopped and divided
1 stalk celery, peeled and chopped
2-3 medium beets
1/2 cup canned diced tomatoes
3 potatoes, quartered
1/3 cup butter
1 onion, chopped
1-1/2 cups canned tomatoes
3 cups finely shredded cabbage, divided
1/4 cup heavy cream
3/4 cup diced potatoes
1 Tbsp. dried dill weed
1/4 tsp. ground black pepper or to taste
salt and freshly ground black pepper are always to taste

Directions:

Place water, salt, carrots, 1/2 of the bell pepper, celery, beets, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat.
Saute onions in butter until tender, approximately 5 minutes.
Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.
Remove 1/2 cup of sauce from skillet, and set aside.
Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove beets from boiling liquid.
Allow to cool and either dice or julienne.
Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
You can either mash together until smooth or cube. The original recipe suggests the potatoes should be mashed.
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and either diced or julienned beets and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.
Reduce heat and simmer a few minutes more.
Stir in remaining bell pepper, season with black pepper, and serve.
Note: I add 1 clove of minced garlic to this and I like to place a small spoonful of sour cream on top with a sprinkle of dill.

Quiche Quickie Lorraine

This is one of the best quiche recipes I've ever made and there have been many.

Prep: 25 minutes Cook: 30 minutes Serves: 6

Ingredients:

1 (9 inch) unbaked pie crust
1/2 cup ham / turkey / chicken, diced
1/2 pound Gruyere cheese, shredded (Swiss does the trick ;)

1 Tbsp. butter
1 onion, chopped
4 - 5 eggs, depends on size
1 spring onion, finely sliced
a pinch of salt
a pinch of ground nutmeg
2 cups warmed milk
Note: If you want a richer and creamier filling then 1 cup of whipping cream and 1 cup of half and half

Directions:

Preheat oven to 375 degrees F (190 degrees C).
Line bottom of unbaked pie shell with diced ham and grated cheese.
In a large saucepan, melt butter over medium-low heat.
Add onions and cook slowly, stirring occasionally until onions are soft.
Spread over ham and cheese in pie shell.
Sprinkle sliced spring onion over top.
Beat eggs and add salt and nutmeg to taste.
Gradually stir in warmed milk and heat this mixture over a low heat until it begins to thicken.
Pour slowly into the pie shell.
Bake in a preheated 375 degree F oven for 30 minutes or until custard is set and golden on top.
Allow to cool slightly before slicing.

My Fave Apple Loaf

	This is a favourite dessert recipe of mine. Prep: 25 minutes Cook: 60 minutes Servings: 8	Lor

Ingredients:

1 cup sugar
1/2 cup vegetable shortening
1 tsp. vanilla
2 eggs
1 Tbsp. buttermilk
2 cups sifted Self-Rising Flour
1-1/2 tsps. grated lemon peel
1-1/2 cups chopped peeled tart apples
1-1/2 Tbsps. sugar
1/2 tsp. cinnamon
Note: If I bake this in the fall I like to add a handful of cranberries.

Directions:

Preheat oven to 350 degrees F.
Grease bottom of 9 x 5 x 3 inch loaf pan.
Set aside.
Cream 1 cup sugar, shortening, and vanilla with electric mixer in mixing bowl until light and fluffy.
Add eggs and buttermilk and blend well.
Add flour and blend well.
Stir in lemon peel and apples.
Pour into prepared pan.
Combine 1-1/2 Tbsps. sugar and cinnamon.
Sprinkle over batter.
Bake 1 hour, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Gently loosen sides of loaf.
Turn out onto wire rack to cool completely.
Serve with fresh whipped cream or ice cream.

Hermits Cookies Or Squares

	I love Hermit cookies and I don't care what season it is - I just love them. Prep:25 minutes Cook:10 minutes Servings: 36	Lor

Ingredients:

1/4 cup raisins or currants
Note: If I'm in the mood, I add some shredded apple
1/4 cup chopped walnuts
2 cups flour
4 Tbsps. butter
1/2 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup molasses
1 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg

Directions:

Preheat the oven to 350°F.
Grease a 9 X 13 inch cake pan or some cookie sheets.
Toss the raisins or currants and the chopped nuts in 1/4 cup of the flour and place to one side.
Cream the butter, then add the sugar and blend well.
Add the salt, eggs, and molasses and beat well.
Mix together the remaining 1-3/4 cups flour, the baking soda, cream of tartar, cinnamon, cloves and nutmeg.
Add to the butter-sugar-egg mixture and beat thoroughly.
Stir in the raisins and nuts.
Spread in the pan or drop by teaspoonfuls onto the cookie sheets. Bake only until the top is firm and the center chewy, about 15-20 minutes for the squares or 8-10 minutes for the cookies.

Buttermilk Night Before Pancakes

	I like to make these buttermilk pancakes the night before and by doing so the batter seems to improve. Get up the next morning, give the mixture a quick stir and your set to go. Prep:15 min. Cook:5 min. Servings:4	Lor

Ingredients:

3 eggs
*If I make these to use that same day, I sometimes separate the whites from the yolks and whip the whites to stiff peaks. This makes the pancakes very light and fluffy.
2 cups all-purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 cup sugar
2 cups buttermilk
5 Tbsps. melted butter

Directions:

Beat eggs, add flour, baking powder, soda, salt and sugar.
Mix well.
Add buttermilk and melted butter.
Mix again.
Now batter can be refrigerated for later use.
Lightly oil griddle and get it good and hot.
Test heat with a dot of batter.
When griddle is hot, ladle on batter, spreading thin.
Bubbles will form on top side of pancake, cook til bubbles pop and pancake begins to appear dry.
Flip and cook other side until lightly browned.
Serve with butter and syrup.
*Sometimes I add bananas or blueberries to this pancake mixture but not until the next morning.

Meatballs Lors Way

	I love experimenting in the kitchen and I came up with this recipe just recently. You may think there are some unusual ingredients but try it, you might just like it ;-) Prep: 20 minutes Cook: 360 minutes Servings: 6 or many as an appetizer	Lor

Ingredients:

2-3 medium onions, chopped into chunks
1 green pepper, chopped into chunks
1 red pepper, chopped into chunks
1 large jar of your favourite pasta sauce
plus 1/2 jar of good quality tomato sauce or crushed tomatoes
1 individual serving size bottle of V8
1/4 cup ketchup
a good squeeze of Heinz 57
a couple dashes of Tobasco sauce
a couple dashes of Soy Sauce (low sodium is fine)
1/4 cup molasses - seriously
1/4 cup sweet and sour sauce
2 Tbsp. parsley flakes
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tsp. oregano
and believe it or not, a sprinkling of freeze dried coffee granules
1/2 to 3/4 pkg. frozen beef meatballs from Sam's
(normally I make my own meatballs but this time I took a shorcut)
Note: These meatballs are great as appetizers too!!!

Directions:

All I did was toss all the ingredients except the meatballs into my slow cooker.
Stir until blended.
Add the frozen meatballs and blend until covered.
I cooked them on high for 6 hours at least.
I served them over whole wheat bow tie pasta but I have served them over mashed potatoes as well and the meal is delicious with a side salad or your favourite vegetables.
If there is an ingredient you don't like, then don't add it.

Chick Chick Chicken Tetrazzini

	This is an oh so yummy casserole and is great to take along for pot luck gatherings. Prep: 25 minutes Cook: 30 minutes Serves: 4	Lor

Ingredients:

3-4 cups cooked diced/chopped chicken breast
4-6 ounces thin spaghetti, cooked as directed on package
Note: I use whole wheat pasta and I like to break my spaghetti in half.
1/4 to 1/2 cup slivered almonds, toasted (optional)
1 can (10 3/4 ounces) condensed cream of mushroom soup (cream of chicken or cream of celery soup can also be used)
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg, freshly grated
1/2 cup mayonnaise
1/4 cup white wine or sherry
1/4 cup whipping cream, whipped
1/2 cup grated Parmesan cheese
Note: I often saute a couple of ribs of celery along with 1 onion and toss that into the mixture.

Directions:

Place spaghetti in a buttered 2-quart casserole. Spread chicken over spaghetti. Sprinkle with the toasted almonds.
Combine soup, Worcestershire sauce, nutmeg, mayonnaise, sherry, and whipped cream. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Note: To toast almonds, spread in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Orange Chicken in the Slow Cooker

"Delicious chicken with just enough orange zest."

Ingredients:

• 2 Tbsp. vegetable shortening
• 1/4 cup all-purpose flour
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 tsp. seasoned salt
• 1/4 tsp. pepper
• 1/4 tsp. salt
• 4 skinless, boneless chicken breast halves
• 
  
• 1/2 cup chicken broth
• 2 tsp. brown sugar
• 1/3 cup frozen orange juice concentrate

Directions:

1. Heat the shortening in a skillet over medium-high heat.
2. In a bowl, mix the flour, condensed soup, seasoned salt, pepper and salt.
3. Dip chicken in the mixture to coat and fry in the skillet until golden brown.
4. Place chicken in a slow cooker.
5. Mix the chicken broth, brown sugar and orange juice concentrate in a bowl and pour over chicken in the slow cooker.
6. Cover, and cook 3 - 4 hours on Low or 2 - 3 hours on High.

Easy Peasy Rum Cake

This is a variation of the classic 'Bacardi' Rum Cake that made the rounds of potlucks in the 1980s. I like the addition of banana instant pudding, which adds a subtle rich flavor. For best results, look for a cake mix that doesn't have pudding added.

Ingredients:

• 1 cup chopped walnuts
• 1 (18 ounce) package yellow cake mix
• 1 (3 ounce) package banana instant pudding mix
• 1/2 cup dark rum
• 4 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/4 cup butter
• 1/3 cup dark rum
• 3/4 cup sugar
• 2 Tbsp. water

Preparation:

Preheat oven to 325 degrees F. Butter a 10" bundt pan with UNSALTED butter (if you use salted the cake will stick). I like to flour my bundt pan. Sprinkle nuts into pan and set aside.

In large bowl, combine cake mix, pudding mix, rum, eggs, milk, and oil and beat until combined.

Then beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter over nuts in prepared bundt pan. Bake at 325 degrees F for 55-65 minutes, until cake starts to pull away from sides of pan.

While cake is in the oven in the last 15 minutes, make the syrup. Combine 1/4 cup butter, 1/3 cup dark rum, 3/4 cup sugar, and 2 Tbsp. water in a large saucepan. Bring to a boil and boil slowly for 2 minutes. Be careful, because the rum can cause the mixture to ignite. DO NOT spill any of the glaze on the stovetop.

Remove cake from oven and use a long wooden skewer to poke holes in the cake. Slowly and evenly spoon 3/4 of the hot syrup over the cake. When the syrup has been added, let the cake stand on the wire rack for 30 minutes, then loosen edges with a long thin spatula and turn cake out onto serving plate. If necessary, reheat remaining glaze carefully over very low heat and brush over top and sides of cake. Cool completely, then serve.

Serves: 12-16

Cucumber Sour Cream Salad - Gurkensalat

This is the recipe for Cucumber Salad or Gurkensalat. I hope you enjoy this version.

Cucumber Sour Cream Salad or Gurkensalat

This is the way I prepare cucumber salad. Sometimes my Mother-in-law would add diced beets to the salad. It is delicious with the addition of beets and adds a slightly pinkish colour to the sour cream. I also like to add thinly sliced radishes. I have passed this recipe down to daughters to friends and now I pass it along to you.
Serves approximately 4 - 6

Ingredients:
1 large English cucumber (no seeds), washed, fork run the length of the cucumber all around, then thinly sliced
Note: Both my Mother and Mother-in-law took a fork and ran it lengthwise along the outside of the entire cucumber. My Mother said it helped to prevent indigestion and she liked how it looked.
1 medium Spanish or vidalia onion, cut in half and thinly sliced
1 tub sour cream, never used light sour cream

a splash of either lemon juice or vinegar
Spring onion or fresh chives and always fresh dill from the garden to sprinkle over top

Directions:
Thinly slice the cucumber and onion.
Blend together the sour cream and either a splash of lemon juice or vinegar.
Pour the sour cream over cucumber and onion.
Gently fold mixture and allow to sit in the refrigerator for at least 4 hours.
Garnish with fresh spring onion / chives and always fresh dill.
Serves 4 – 6

Irish Hot Pot

	This is a recipe for an "Irish" Hot Pot. Call it Irish, Scottish or English, it's still good! Prep: 45 minutes Cook: 30 minutes Servings: 4

Ingredients:

1 to 1-1/2 lbs. Lamb, cubed (leg or shoulder)
Note: If you don't like lamb you can use beef.
2 teaspoons olive oil
1 large onion, chopped or sliced but I prefer chopped
Note: I also like to use small onions and gently par-boil them whole.
1 medium carrot, diced
2 large potatoes, peeled and sliced
1 teaspoon Thyme
1 Tablespoon parsley, chopped
Salt and pepper to taste
1-1/2 cups chicken broth
2 Tablespoons butter, melted

Directions:

Pre-heat the oven to 375.
In a small saucepan, gently par-boil the diced carrots
Heat oil in a heavy skillet and add the lamb.
Slowly cook until lightly browned.
Drain the fat and set the lamb aside.
Lightly butter or spray a two-quart casserole dish with lid.
Note: Do not spray the lid ;-)
Arrange 1/2 of the potatoes in the dish.
Top with the onions, lamb, herbs, and seasonings.
Top with remaining potatoes.
Pour the broth over the casserole.
Drizzle 1/2 of the butter over top and cover.
Bake for 1 hour and remove the lid.
Drizzle the remaining butter.
Cook uncovered for an additional 30 minutes (or until the potatoes have lightly browned).
Serve hot.
Note: The way I have made this hot pot was to parboil the sliced potatoes first. Then I place my own homemade pastry over the ingredients and make some ventilation slits in the top. I have prepared it this same way and used puff pastry. Oh it is good!!! If you do prefer to use the pastry method then it is best to cook the hot pot with lid on for 30 minutes. Check the amount of liquid remaining and then place pastry over the top or dot the top with small pastry rounds. Otherwise, there is a chance of over baking the pastry. Definitely not a good thing.
Oh my gosh... I almost forgot to mention the main ingredient. I always add a good Irish beer to this hot pot. You choose the amount.

Pork Meatballs And Sauerkraut

	This recipe is absolutely delicious and I hope you like it. You can alter the seasonings to suite your tastes. Prep: 25 minutes Cook: 120 minutes Servings: 4

Ingredients:

Meatballs:
1 lb. bulk fresh Polish sausage meat or fresh polish sausages and remove the meat from casings.
*If you don't want to use pork then you can substitute any ground meat.
a handful of breadcrumbs or my Mother-in-law used 2 slices of bread, soaked in a small amount of milk and incorporated into the meat mixture.
1-1/2 Tbsp. parsley flakes or freshly chopped
1/2 an onion, finely chopped or minced
2 Tbsp. apple cider vinegar
1-1/2 tsp. Worcestershire sauce
1 tsp. Heinz 57 sauce
1 tsp. brown sugar
1/2 tsp. dill
1 tsp. parsley flakes

1/2 tsp. garlic or onion powder, whatever you prefer
1 egg
1 Tbsp. flour
Sauerkraut:
2 Tbsp. oil
2 lbs. sauerkraut - no sugar added
1 onion, chopped
2 celery ribs, chopped
1 Tbsp. capers
Note: In Poland, Juniper berries are used but they are difficult to obtain here.
1 tsp. salt
1 tsp. pepper
1 cup apple juice or vegetable broth (low sodium or homemade)
1 cup water

Directions:

Combine meatball ingredients and chill for approximately 1/2 an hour.
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Saute the onion, celery and capers / juniper berries in oil until tender.
Stir in the sauerkraut, salt, pepper, apple juice, and water.
Bring mixture to a boil, then reduce heat to low, cover and simmer for 60-90 minutes or until most of the liquid has reduced.
Keep warm.
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Form meat mixture into meatballs, using wet hands.
You can bake, fry or grill the meatballs.
If you decide to grill them, use either metal skewers or soaked bamboo skewers. Soaking the skewers will prevent them from going up in smoke!
Serve meatballs on top of sauerkraut.

Cinnamon Twisted Cookies

	This is an old recipe and one that has been passed down from generation to generation. Prep: 30 minutes Cook: 15 minutes Servings: 72

Ingredients:

3 eggs
1 egg white
3/4 cup vegetable oil
3 cups all-purpose flour
1 cup lightly packed brown sugar
1-3/4 tsp. baking powder
Coating:
1/3 cup granulated sugar
1 Tbsp. ground cinnamon

Directions:

Coating:
In a bowl, combine sugar and cinnamon then set to one side.
In a food processor or with an electric mixer, pulse together eggs, egg white and oil just until combined. Mix in flour, brown sugar and baking powder for about 5 seconds or just until combined dough forms into a ball (do not over mix).
Using a heaping teaspoonful of dough for each cookie, roll out on a lightly floured work surface into a rope about 5 inches long. Fold rope in half and twist halves together or form into S or any other shape you desire).
Roll each in cinnamon sugar, coating well; place on greased or parchment paper–lined cookie sheets. Bake in 375°F (190°C) oven for 12 to 15 minutes or until light golden on the bottom.

Pickled Eggs

	These can be refrigerated in either a large crock type jar or a large sized glass jar. Prep: 10 minutes Cook: 25 minutes Servings: 12

Ingredients:

2 cups cider vinegar plus 1/2 cup pickling vinegar
1-1/3 cups granulated sugar
1/2 cup water
2 Tbsp. prepared mustard
1 Tbsp. salt
1 Tbsp. mustard seed
1 Tbsp. celery seed
3 cloves, whole
3 garlic cloves, peeled and left whole

1 medium sweet onion, cut in half and thinly sliced
12 - 14 hard-cooked eggs, peeled
Note: If you want to tint the eggs red, then add some sliced pickled beets to the jar.

Directions:

In a large saucepan, combine the first eight ingredients.
Bring to a boil.
Reduce heat then cover the saucepan and simmer for 15-20 minutes.
Run cold water over cooked eggs and crack ends against the side of the saucepan.
Allow them to sit in the cold water for approximately 20 minutes.
Place onions and peeled eggs in a large jar.
Add enough vinegar mixture to completely cover.
Cover and refrigerate overnight.
Always use a clean utensil when you remove eggs for serving.
When eggs are prepared this way, they can be refrigerated for up to 1 week but no longer.