Chick Pea And Red Pepper Dip

	This is a great dip for family or company. It can be easily doubled or tripled. Prep: 20 Serves: 4 - 6

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Ingredients:

1 can (540 mL or 19 fl. oz.) chick peas, rinsed, drained and skinned
*I realize that removing the skin from chick peas is a little time consuming but it's well worth it. The results are much smother.
1 jar (370 mL) flame roasted peppers, sliced or whole
3/4 - 1 cup sour cream, NOT lite
2 garlic cloves
1/2 tsp. salt - or Lowrey's or McCormick's seasoned salt
1/4 tsp. pepper
a dash of Tobasco hot sauce
Serve with an assortment of veggies or toasted pita tips.
I like to garnish with either freshly chopped parsley, cilantro, chives or Spring onions(thinly sliced)
Note: If you want to turn this dip into a hot cooked dip you can add 3/4 cup Parmesan cheese to the ingredients. Bake in a lightly greased medium to large sized ramekin dish in a 350 degree F oven for 30 minutes. Mmmmm so good.

Directions:

Process all ingredients in a food processor or blender until smooth.
Chill in refrigerator for approximately 3 hours before serving.
Makes approximately 2 cups

Parsnip Carrot And Potato Latkes

	These are delicious latkes. Prep: 20 min Cook: 30 min Servings: 16

Ingredients:

4 - 5 small parsnips (about 1 pound), peeled and grated
2 medium carrots, peeled and grated
1 - 2 medium potatoes, peeled and grated
1 - 2 garlic cloves, minced or finely chopped
1/3 cup all purpose flour
2 large eggs, beaten
3 Tbsp. onion, finely chopped
2 Tbsp. fresh parsley, chopped
salt and ground pepper to taste
*freshly grated nutmeg is a nice addition
oil for frying - about 4 inches to fry in
Note: I prefer using peanut oil but use your favorite.

Directions:

Grate the parsnips, carrots and potato coarsely.
Add minced garlic.
Toss with flour.
Add beaten eggs, onion, parsley, salt and pepper to taste.
Mix until evenly moistened.
Heat peanut oil in a deep frying pan until it is just smoking.
Gently drop batter by tablespoons into the hot oil and lightly flatten with the tines of a fork.
Fry over medium heat until brown on both sides.
Drain on paper towel.
Makes approximately 14 - 16 latkes.
Serve with a mixture of sour cream and finely chopped green/spring onion and apple sauce.

Very Cherry Pound Cake

	This recipe was given to me many years ago and believe me when I say it's one of my favourites! Prep: 25 min Cook: 55 min Servings: 16	Lor

Ingredients:

2-3/4 cups granulated sugar
1-1/4 cups butter, softened
5 eggs
1 tsp. pure almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup evaporated milk (I prefer Carnation evaporated milk)
2 cups quartered maraschino cherries, well drained
Sifted icing sugar

Directions:

Grease and flour 12-cup (3L) bundt or tube pan.
Set aside.
In large bowl, beat together sugar, butter, eggs and almond extract at low speed until blended.
Beat at high speed for about 5 minutes or until light and fluffy.
Stir together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, making three additions of dry mixture and two of evaporated milk.
Fold in cherries.
Turn batter into prepared pan. Bake in 350F (180C) oven for 55 minutes.
Cover loosely with foil and bake for 15 to 20 minutes or until cake tester inserted in centre comes out clean.
Let cool in pan on rack for 10 minutes (if you can wait that long) Remove from pan, let cool completely.
Dust with icing sugar.
Makes 16 slices.
Note: It can be baked in two(2) 9 x 5 loaf pans.

Olde Fashioned Soft Sugar Cookies

	A friend of mine shared this family recipe with me. I was thinking, you could even add a dash of ground ginger to give it a twist. Prep: 25 min Cook: 12 min Servings: 2	Lor

Ingredients:

Sift together in large bowl:
3-1/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
Add:
1/2 cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla or fresh nutmeg (not too much)
Beat at medium speed for 2 minutes.
Add:
1/2 cup thick sour cream
sifted flour mixture

Directions:

Preheat oven to 375 - 400F degrees.
Beat at low speed until well blended (1-1/2 minutes).
Roll out lightly on floured board to 1/4 inch thickness.
Cut and sprinkle with sugar.
Place on greased cookie sheet.
Dot a raisin or 2 in the middle and bake about 12 minutes at 375 - 400 degrees.

Chicken Tenders

	These are delicious as a main course meal or appetizers! A fresh salad or your favorite steamed veggies with a loaf of French or Italian bread are great along with the chicken. Prep:20 min. Cook:24 min. Servings: 4

Ingredients:

2 pounds of boneless, skinless chicken tenders or boneless, skinless chicken breasts cut in strips - rinsed and patted dry with paper towel
1 (8-ounce) container plain yogurt
1/2 cup mayonnaise
2 cups finely ground plain or seasoned bread crumbs
Note: I have also used finely ground Corn Flakes to coat the chicken tenders.
Salt, pepper, garlic powder and cumin (the measurements are up to you)
1/3 cup grated Romano or Parmesan cheese mixed with the bread crumbs is optional
Olive oil or spray pan coating

Directions:

Preheat oven to 400 degrees F.
Mix yogurt and mayonnaise together.
Pour mixture into a shallow dish or on a plate.
Pour bread crumbs mixed with salt, pepper, garlic powder and cumin into a separate shallow dish or plate.
Dredge chicken through yogurt and mayonnaise mixture.
Shake off excess, place in crumbs and seasoning mix and coat all over.
Gently shake off excess crumbs.
Spray a large non-stick pan with olive oil or spray pan coating.
Place tenders on the pan and bake for 12-15 minutes.
Turn tenders over and bake another 12-15 minutes, or until tenders are crisp and cooked through.

Peameal Bacon Roast on the BBQ

BBQ Peameal Bacon Roast

3/4 cup barbecue sauce
1/4 cup + 2 Tbsp. marmalade or peach jam, melted
1 Tbsp. grainy mustard
2 Tbsp. maple syrup
1 Tbsp. cider vinegar or Sherry
2 lbs. whole peameal bacon roast
4 baking potatoes wrapped in foil can go on the grill about 15 minutes before the roast

Preheat the barbecue to medium-high heat and grease the grate with either Pam or olive oil.
Combine barbecue sauce, jam, mustard, maple syrup, cider vinegar/Sherry in
a saucepan or a microwave safe bowl and heat on high, stirring often for 2 minutes or until smooth and glossy.
Allow to cool slightly.
Brush 1/3 of the sauce over the peameal roast.
Grill turning and basting often for 10 minutes or until the roast is evenly marked.
Turn the burner directly under the meat off and set the remaining burners to medium-low.
Close the lid and roast over indirect heat, turning and basting occasionally for 30 minutes or until an instant-read thermometer inserted into the meat registers 160 degrees F(71 C).
Transfer to a carving board and let stand for 5 minutes.
Slice and serve with the baked potatoes and your favourite veggies or salad.

Oatmeal Cranberry Loaf

Oatmeal Cranberry Loaf

This is a quick and easy loaf recipe. I love the appearance of the cranberries within the loaf itself and the aroma wafts throughout the house during and after baking.
Prep. Time: 30 minutes
Cooking Time: 1 Hour

Ingredients:

• 1 cup oatmeal
• 1-1/4 cups hot water
• 3/4 cup butter, softened at room temperature
  
• 1/2 cup sour cream
• 1-1/4 cups brown sugar
• 2 Tbsp. grated orange peel
• 1 egg
• 2-1/2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 cup chopped cranberries
• 1/2 cup chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees F.
Grease and flour two 8 x 4 inch loaf pans and set aside.In medium bowl, combine oats and hot water, stir, and let stand for 5 minutes.
In large bowl, beat butter and brown sugar until fluffy.
Add oat mixture, sour cream, orange peel, and egg and blend well.
Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon and mix gently.
Fold in cranberries and walnuts.
Spoon batter into prepared pans and smooth to level. In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon.
Sprinkle over batter.
Bake at 350 degrees F for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan.
Cool 5 minutes, then carefully run a knife around the edges of the breads and remove to wire rack to cool.
Wrap in 2 thicknesses of plastic wrap to store.