Bean Patties

Bean Patties

Ingredients:

1  (5 ounce) can of great northern or cannellini beans rinsed and drained

1 tablespoon lemon juice
1 egg, beaten
2 tablespoons of pesto sauce
1/3 cup seasoned breadcrumbs
3 tablespoons of Parmesan cheese
2 tablespoons finely chopped celery
2 tablespoons finely chopped bell pepper
2 tablespoons finely chopped onion
1/4 teaspoon salt
a dash or 2 of Tabasco sauce
2 tablespoons of mayonnaise or tartar sauce
Method:
Mash beans in a bowl. Add lemon juice and egg, mix well.
Add remaining ingredients except the tartar sauce or mayonnaise.
Shape into 4 patties.
Place a little oil in a large skillet and heat over medium high heat.
Brown patties for about 6 minutes on each side.
Top with tartar sauce or mayo and eat along with a side dish or place on a toasted bun
and garnish.

Ground Meat Pies

Greek Ground Meat Pies 
(Pitta Me Kima)
Ingredients:
2 pounds ground/minced lamb
1/2 cup butter
2 onions, chopped
1-1/4 pounds tomatoes, peeled or 1 tablespoon tomato paste with 1 cup water
1 piece stick cinnamon
1 tablespoon parsley, chopped
Salt and pepper to taste
2 slices toast
2 cups milk
1 cup Parmesan cheese, grated
5 eggs, lightly beaten
3/4 pound phyllo

Method:
Brown meat, half the butter, and onions in large pot, stirring with a wooden spoon to break up meat. Add tomatoes (or diluted tomato paste) cinnamon, parsley, salt and pepper. Simmer until all liquid is absorbed (about 30 minutes).
Meanwhile, soak toast in milk, then mash with fork. Remove cinnamon stick and add milk-toast mixture to the meat, remove from the heat. Add cheese and eggs, and mix well.
Melt remaining butter, butter a pan about. 2 inches smaller than the phyllo. Put 7 to 8 phyllo sheets, buttering each before adding it, into the pan, letting phyllo extend on all sides. Pour in meat mixture and spread it evenly. Fold overlapping phyllo back onto meat. Butter these well. Carefully cut remaining sheets of phyllo to fit the top of the pan. Brush each with butter and lay on the filling to make the top of the pita. Pour on any remaining butter and sprinkle the top very lightly with a little water (to keep phyllo from rising too high). Bake in preheated 350 degrees F oven for 30 to 40 minutes. Cool about 30 minutes, and cut into squares to serve.
NOTE: It is easier to cut this if you score it lightly before baking.

White Bean and Rosemary Spread or Dip

This is yummy cold or hot from the oven.
Perfect sandwich spread or dip with pita chips
mini toast triangles or veggies.
White Bean and Rosemary Spread 
or Dip  

Ingredients:
1 tablespoon olive oil
1 medium to large onion, chopped
1 tablespoon fresh garlic, finely chopped or minced 
1 teaspoon dried rosemary, chopped - FRESH IS BEST!
2 (15 ounce) cans of Great Northern white beans, place in a sieve and rinsed then 
drained
1-1/3 tablespoons white wine vinegar -> Can be replaced with apple cider vinegar.
a pinch of crushed red pepper flakes OR a dash of Tabasco sauce
salt to taste
paprika

Method:
Preheat oven to 350 degrees.
Heat olive oil in a medium saucepan over medium
 heat.
Slowly saute onions, garlic and rosemary until soft.
In a food processor or blender, blend the onion mixture,
beans, vinegar, red pepper/Tabasco Sauce and salt until
smooth.NOTE: If you want to add 3/4 cup Parmesan or Romano cheese to 
the mixture it adds a delicious flavor. It's up to you.
Transfer mixture to a medium baking dish and garnish with paprika.
Bake uncovered in oven for 25 to 30 minutes.

Frosted Marshmallow Brownies

Frosted Marshmallow Brownies 
(Triple Treat Brownies)
Source: Milwaukee Journal Sentinel Newspaper July 5, 2000

Ingredients:
2 squares unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1-1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans(optional)
1 cup miniature marshmallows

Method:
Melt chocolate with butter on low heat; cool.
Beat eggs slightly then stir in sugar, vanilla, chocolate mixture, sifted dry ingredients and pecans.
NOTE: I like to add 1/2 cup miniature marshmallows to the brownie mix and if I want the marshmallows melted on top, then I add the reserved 1/2 cup on top. I find the marshmallows on top makes it sickeningly sweet.
Pour into a greased 7 x 11 x 1-1/2 inch pan.
Bake in a preheated 325(I use 350 degree oven) degree oven for approximately 25 - 30 minutes.
Top with marshmallows and return to oven for 4-5 minutes.
Cool and frost with Mocha Chocolate Frosting.

Mocha Chocolate Frosting

Ingredients:
1 square unsweetened chocolate
2 tablespoons butter
1 teaspoon freeze dried coffee granules
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners' sugar
3 tablespoons hot water

Method:
Melt chocolate and butter together, blend in coffee, vanilla and salt; stir in sugar gradually, adding enough water to make frosting of spreading consistency. Spread carefully over marshmallows.
Cut brownies into 2-by-1-inch bars when cold.
Makes approximately 2-1/2 dozen bars.

Beer, Beef and Mushroom Pie

Beer, Beef and Mushroom Pie
 
Ingredients:
Pastry for 2 crusts
1-1/2 lbs. beef steak, cut into cubes
3 tablespoons flour
1 tsp. onion powder
salt and freshly ground pepper to taste
1/4 cup cooking oil
1-2 potatoes, peeled and diced
1 medium onion, chopped
1-2 garlic cloves, minced
1 cup or 4-5 mushrooms, wiped and sliced
1 rib of celery, chopped
1-1/2 Teaspoons Worcestershire Sauce
1 Tbsp. A1 sauce or your favourite brown sauce
1-1/4 cups beef stock
3/4 cup Stout and Murphy's Irish Stout is a favourite
1 egg, beaten

Directions:
Preheat oven to 350 degrees F.
Prepare double pastry crust.
Coat meat lightly in flour, onion powder, salt and pepper.
Brown meat in oil, a few pieces at a time.
Remove and set aside.
Add potato, onions, mushrooms and celery to the pan and sauté for 10 minutes.
Return meat to the pan and add the Worcestershire sauce, A1 and stout.
Simmer over very low heat, uncovered for 1-1/2 hours.
If the mixture becomes too thick, cover halfway through or add a tad more stout.
Transfer the mixture to a 9 inch pastry line pie plate.
Cover with the top crust, pinch edges and brush with beaten egg.
Cut ventilation slits in the middle of the crust.
Bake until crust is lightly golden brown or about 45 minutes.
Serves 3-4

Whiskey Chicken

Whiskey Chicken

Ingredients
4 chicken breast halves, preferably skinless and boneless but skin on and bone in is fine too
2 tablespoons olive oil
1-1/2 tablespoons butter
1 - 2 garlic cloves, minced
1 small onion, finely chopped
2 tablespoons chicken broth, I prefer low sodium
2 tablespoons Whiskey
salt and pepper to taste

Method:
Melt butter with olive oil in a heavy skillet.
Sauté garlic and onion until onion is transparent.
Remove garlic and onion from skillet with a slotted spoon.
Brown chicken breast halves on both sides.
Return garlic and onion to skillet then add chicken broth and Whiskey.
Cover and cook over very low heat until chicken is tender and cooked thoroughly, about 20 to 25 minutes.
Serve with egg noodles or rice and your favourite vegetable.
Serves 2 to 3

Meatballs And Sauerkraut

Meatballs And Sauerkraut

This recipe is absolutely delicious and I hope you like it. You can alter the seasonings to suite your tastes.
Serves: 4

Meatballs:
1 lb. bulk fresh Polish sausage meat or fresh Polish sausages and remove the meat from casings.
*If you can't find ground Polish sausage meat or Polish sausages then you can substitute with ground pork or any other ground meat will do.
A handful of seasoned breadcrumbs or my Mother-in-law used 2 slices of bread, soaked in a small amount of milk and incorporated into the meat mixture.

Ingredients:
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
1/2 tsp. garlic or onion powder or both ;)
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, drained
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.
~*~*~*~*~*~*~*~*~*~*~*~*~
Saute the onion, celery and juniper berries/capers 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.
~*~*~*~*~*~*~*~*~*~*~*~*~
Form meat mixture into meatballs, using wet hands.
You can bake, fry or grill the meatballs.
If you decide to grill them, use soaked skewers and that will prevent them from going up in smoke!
Serve meatballs on top of sauerkraut.
These are soooooooooooooooooooooo good!

Teriyaki and Honey BBQ Chicken

Sometimes I marinate the chicken in the morning and it remains in the fridge until
I come home at approximately 4pm. Then it's popped onto the BBQ grill and
with a fresh salad, dinner's donene!.

Ingredients:
6 chicken breasts, boneless and skinless or chicken thighs work nicely as well
with this recipe. I also use chicken breasts with the skin on and bone in.
1-1/2 cups Teriyaki sauce, your favorite brand
4 Tbsps. honey
1/2 teaspoon Worchestershire sauce (optional)
4 cloves garlic, minced or finely chopped
1 teaspoon ground ginger, either fresh minced or ground
2 teaspoons Club House One Step Seasoning - Greek flavouring (this is great in a marinade)

Directions:
Combine teriyaki sauce, honey, Worchestershire sauce, garlic, ginger and Club House Greek seasoning.
Reserve about 1/4 cup.
Pour remaining marinade over chicken and marinate for 1/2 an hour, turning occasionally to coat chicken.
Preheat the grill or oven broiler.
Grill chicken over medium heat, 12-15 minutes per side or until juices run clear, brushing occasionally with reserved marinade.

Country Cookies

Country Cookies

Ingredients:

1 cup butter/margarine or 1/2 cup margarine and 1/2 cup butter

Note: I sometimes alter this recipe and replace 1/2 cup of butter/margarine with 1/2 cup smooth peanut butter then add the other 1/2 cup butter/margarine.

1 cup granulated sugar

1 cup brown sugar

2 eggs

1/2 teaspoon salt

2 cups self-rising flour

1 package chocolate chips

1 cup nuts (peanuts, pecans or walnuts), chopped

1 teaspoon vanilla

2 cups oats

Note: Raisins can replace the nuts

Method:
Preheat oven to 350 degrees.
Cream sugars and butter/margarine/both.
Add eggs and the rest of the ingredients.
Mix well.
Drop by teaspoons onto cookie sheet.
Bake for about 8-10 minutes, or until lightly brown.

Makes approximately 8 dozen, depending on size.

Blueberry Muffins

Blueberry Muffins

Ingredients:
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1 egg
1 cup buttermilk
1 tsp. salt
1 cup blueberries or your favourite berry, fresh or frozen but fresh is always best
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon

Method:
Preheat oven to 375 F. Stir together both flours and baking soda.
When this is well mixed add the cinnamon, and mix until well combined.
Mix in blueberries.
In a separate bowl, blend together butter and white sugar, then add egg.
Beat that in as well.
Add and mix in the dry ingredients and buttermilk.
Do not overmix; batter should be just moist throughout.
Line 12 cup muffin tin with large paper muffin cups.
Spoon batter in equal portions into the cups, about 2/3 full.
If you avoid dripping batter outside the cups this will make cleanup a lot easier.
Bake at 375 F for 15 minutes, or until a toothpick inserted into a muffin comes out clean.

Lemon Apricot Chicken

Ingredients
1-1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
4 (6oz) chicken breast halves, skinless and boneless
cooking spray
1/3 cup apricot jam/spread
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. water
2 tsp. grated or shaved lemon peel

Directions  

Combine first 3 ingredients in a small bowl then rub mixture over chicken 

Place a large non-stick skillet over med-high heat.  

Coat pan with coking spray.  

Cook chicken for 10 minutes on each side or until done.  

Remove chicken from pan and keep warm  

Add apricot spread,lemon juice and 2 Tbsp. water to pan,stirring till smooth.  

Cook over medium heat for about 2 minutes. 

Spoon sauce over chicken and sprinkle with lemon rind.

The Best Chocolate Sheet Cake

The Best Chocolate Sheet Cake

From: The Pioneer Woman Ree Drummond
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings 24

Ingredients
* CAKE:
* 2 cups All-Purpose flour
* 2 cups granulated sugar
* 1/4 teaspoons salt
* 4 Tablespoons (heaping) cocoa
* 2 sticks butter
* 1 cup boiling water
* 1/2 cups buttermilk
* 2 whole beaten eggs
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* _____

FROSTING:
* 1/2 cups finely chopped pecans - NOT if you're making it for your dear sweet Momma
* 1-3/4 stick butter
* 4 Tablespoons (heaping) cocoa
* 6 Tablespoons milk
* 1 teaspoon vanilla
* 1 pound (minus 1/2 Cup) powdered sugar

Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever!

Hurry Up Chicken Pot Pie

Hurry Up Chicken Pot Pie

Recipe courtesy of Paula Deen

Prep Time: 5 min
Cook Time: 35 min
Serves: 4 to 6 servings

Ingredients:

    * 2 cups chopped cooked chicken breast
    * 2 hard-boiled eggs, sliced
    * 1/2 cup thinly sliced carrots
    * 1/2 cup frozen green peas
    * 1 (10 3/4-ounce) can cream of chicken soup
    * 1 cup chicken broth
    * Salt and pepper, optional
    * 1 1/2 cups instant biscuit mix
    * 1 cup milk
    * 1 stick melted butter

Directions:
Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
Mix the soup, chicken broth, and season with salt and pepper, if desired.
Pour over the layers.
Stir together the biscuit mix and milk, and pour this over the casserole.
Drizzle butter over the topping.
Bake until the topping is golden brown, 30 to 40 minutes.

Fully Loaded Oatmeal Cookies

Fully Loaded Oatmeal Cookies

Ingredients:
1/2 cup shortening
1/2 cup butter/margarine
1 cup brown sugar, firmly packed
3/4 cup granulated sugar
2 eggs
2 tablespoons milk
1 teaspoon pure vanilla extract
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2-1/2 cups uncooked oatmeal - NOT Instant
1-1/2 cups chopped red candied cherries
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
3/4 cup chopped walnuts or pecans or raisins - it's your choice.

Method:
Preheat oven to 375°F.
Combine the flour, baking powder, baking powder and salt in a medium bowl.
Set aside.
In a large bowl of an electric mixer, beat the shortening, brown sugar, white sugar, eggs, milk and vanilla until creamy.
Reduce mixer speed to low and gradually add the flour mixture until
well blended.
Stir in oats, mix well, and stir in remaining
ingredients.
Drop by tablespoonfuls onto un-greased cookie sheet.
Bake at
375°F for 10 to 13 minutes or until light golden.
Cool on cookie sheet for 10 minutes
before removing to racks.
Makes approximately 6 dozen cookies.

Pineapple Rum Tart

Pineapple Rum Tart

 

Enjoy a taste of the tropics in this creamy tart.

Preparation time: 25 min   Baking time: 20 min  

Yield: 10 servings 

Filling Ingredients:

2		(3-ounce) packages vanilla-flavored pudding and pie filling mix (not instant)
3		cups milk
1		(8-ounce) can crushed pineapple, well-drained
1		teaspoon rum extract

Crust Ingredients:

1-1/4		cups all-purpose flour
2 1/4		tablespoons sugar teaspoon salt
1/2		cup cold LAND O LAKES® Butter, cut into chunks
4 to 5		tablespoons cold water

Topping Ingredients:

	1/2	cup whipping cream
	1	tablespoon powdered sugar
	1/2	cup caramel ice cream topping
	3	tablespoons chopped macadamia nuts

Combine pudding mix and milk in 4-quart saucepan. Cook over medium-low heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in pineapple and rum extract. Pour into large bowl. Place plastic food wrap directly onto surface of filling mixture; refrigerate until cooled (1 to 1 1/2 hours).

Meanwhile, heat oven to 400°F. Combine flour, sugar and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Shape dough into a ball; flatten slightly. Roll out dough on lightly floured surface into 12-inch circle; fold into quarters. Place into ungreased 10-inch tart pan with removable bottom. Press firmly onto bottom and up sides of pan; trim edges. Prick bottom and sides with fork. Bake for 20 to 25 minutes or until golden brown. Cool completely.

Spread filling mixture over cooled baked crust. Refrigerate until set (2 hours).

At serving time, combine whipping cream and powdered sugar in large bowl. Beat at high speed until stiff peaks form. Pipe or dollop whipped cream onto each serving. Drizzle with caramel ice cream topping; sprinkle with nuts. Store refrigerated.

Recipe Tip
To drain pineapple, place in wire mesh sieve and press down. Pat dry with paper towels.
Nutrition Facts (1 serving): Calories: 340, Fat: 14g, Cholesterol: 35mg, Sodium: 480mg, Carbohydrates: 49g, Dietary Fiber: 1g, Protein: 5g

14315 © 2009 Land O'Lakes, Inc.

Marinated Cocktail Ribs

Marinated Cocktail Ribs

Ingredients:

3 cups dry red wine or grape juice
1-1/2 cups soy sauce
1/2 cup fresh mint leaves
4 cloves garlic, minced
1 sweet onion, chopped
1/2 cup plum sauce
3 lbs. lean pork ribs, cut into 2 inch pieces
Salt and pepper to taste
Cornstarch

Directions:
Combine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping.

Sweet Onion Pie

Sweet Onion Pie

Ingredients:
1 frozen deep dish pie shell, thawed
1 Tbsp. olive oil
3 large sweet onions, thinly sliced
1 cup fresh sliced mushrooms
1 cup whipping cream
3 large eggs
1 Tbsp. fresh thyme, chopped
Salt and pepper to taste
Pinch of ground nutmeg

Directions:
Heat oil in a large skillet and saute onions and mushrooms until tender.
Meanwhile stir together whipping cream, eggs, fresh thyme, salt and pepper and nutmeg.
Pour onion mixture into egg mixture and stir well.
Pour mixture into deep dish pie shell and bake at 350 degrees for about 45 minutes.

Schnitzel Paniert

Schnitzel Paniert

Ingredients:

4 very pork steaks or chicken breasts, thinly sliced
2-3 eggs
1/2 cup milk
1-1/2 cups flour
1 tsp. black pepper
1/2 tsp. onion powder and 1 tsp. paprika
Peanut oil for deep-frying

Directions:

Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.

Peach Streusel Pie

Peach Streusel Pie

Filling:
1 prepared 9-inch pie crust
2 29-oz. cans of sliced peaches, drained
1/3 cup all-purpose flour
1/2 cup powdered sugar
1 tsp. cinnamon

Topping:
3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 cup brown sugar
1/3 cup butter
 

Directions:

Combine filling ingredients in a large bowl and mix well. Pour into pie crust. Combine all topping ingredients and mix well with fork until crumbly. Sprinkle topping over filling. Bake in preheated oven at 375 degrees for 40 to 45 minutes or until topping is golden brown. You may cover the edges of the pie crust with tinfoil after 20 minutes of baking to prevent excessive browning.

Rotkohl - Cabbage Boiled

Rotkohl - Cabbage Boiled

Ingredients:
4 cups red cabbage, finely shredded
2 large red onions, thinly sliced
1-1/2 cups water
1/2 cup vinegar (omit this if using an aluminum pot!)

Directions:
Mix cabbage and onion, place in 4 quart or larger pressure pot with water and vinegar (see note above). Cook at 15 lbs. pressure for 15 minutes. If you don't have access to a pressure cooker, then use a Dutch oven or large pot with a close fitting lid and cook the cabbage until tender, adding additional water as necessary.

Turkey Shepherd's Pie

Turkey Shepherd's Pie
Serves 4

Ingredients:
2 cups leftover mashed potatoes
1-1/2 cups leftover stuffing
1 cup organic chicken broth
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 medium organic carrot, peeled and cut into 1/4-inch dice
1 medium organic celery stalk, cut into 1/4-inch dice
1 medium yellow onion, peeled and cut into 1/4-inch dice
2 Tbsp. chopped parsley leaves
1 Tbsp. chopped fresh thyme leaves
1-1/2 lbs. leftover turkey meat, all bones, skin, and fat discarded, meat cut into bite-sized chunks
1-1/2 cups leftover turkey gravy

Directions:
Preheat the oven to 350 degrees F.
Put the mashed potatoes and the stuffing into 2 separate baking dishes, stirring in just enough of the broth to moisten and loosen them a bit if they have stiffened in the refrigerator. Put them in the oven to heat up while you continue preparing the other ingredients. (Alternatively, put them each in a separate microwave-safe bowl, adding the broth as directed. Then, cover with plastic wrap and microwave each bowl separately until the contents are heated through.)
Meanwhile, heat the oil and butter in a skillet over medium-high heat. Add the carrot, celery, and onion, along with half each of the parsley and thyme. Saute the vegetables, stirring frequently, until they just begin to soften and color, about 5 minutes. Stir in the chopped turkey, gravy, and a little more of the broth, if necessary to loosen the mixture. Cook until the turkey is heated through and the sauce is bubbling and thick, about 5 minutes more.
Spread a layer of the warmed stuffing in the bottoms of 4 individual-serving gratin dishes or the centers of 4 ovenproof serving plates. Spoon the turkey-vegetable mixture on top of the stuffing. Finally, spoon the mashed potatoes evenly on top.
Put the gratin dishes or plates on a baking sheet and bake in the oven just until the top of the potatoes starts to turn golden brown, about 5 minutes. Carefully transfer each gratin dish or plate to a larger serving plate, garnish with the remaining parsley and thyme, and serve immediately.

Chicken and Cashew Stir-Fry

Chicken and Cashew Stir-Fry


Ingredients:
2 Tbsp. vegetable oil
1 lb. boneless chicken breasts, chopped or cubed
1 onion, chopped
2 ribs celery, chopped
1/3 cup rice wine or dry sherry
1/3 cup soy sauce
1/4 cup cornstarch
1 Tbsp. fresh ginger, grated
1 6-oz. can water chestnuts
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
1/4 cup hoisin sauce
1/3 cup cashews
 
Directions:
Heat oil in skillet or wok. Cook chicken until no longer pink and set aside in a bowl. Add onion and celery to skillet and cook until crisp-tender. Combine rice wine or sherry, soy sauce, cornstarch and ginger together and stir until cornstarch dissolves. Return chicken to celery and onion in the skillet and add water chestnuts and sauce. Cook until sauce starts to thicken. Add Chinese cabbage and bean sprouts and cook for just one or two minutes; do not overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over hot rice or noodles.

Fruit Muffins

Fruit Muffins

These light muffins are easy to make and freeze beautifully.

Baking Time 20 minutes

Makes 12 to 16 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup bran
  
• 3/4 cup granulated sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1-1/2 cups milk
• 1/3 cup melted butter
• 2 cups fresh fruit, such as coarsely chopped apples and pears, blueberries or pitted cherries

1. Preheat oven to 375F (190C). Lightly oil muffin tin or coat with non-stick cooking spray. Measure flour, sugar, baking powder and salt into a large bowl. Stir with a fork. Stir in milk, then butter. Fold in fruit and spoon mixture into muffin tins. Bake in centre of 375F (190C) oven until a cake tester inserted into centre of muffin comes out fairly clean and muffins are golden brown, from 20 to 25 minutes.
2. Added flavour:
   
3. When making apple muffins, stir 1 teaspoon (5 mL) cinnamon into flour mixture; when making berry or cherry muffins, add finely grated peel of 1 lemon or half an orange.

Fruity Yogurt Muffins

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Makes 1 dozen Ingredients

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
  
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 (8 ounce) container vanilla or peach flavored yogurt
• 1 egg
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted
• 1 cup peaches or mandarin oranges, diced or chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease 12 muffin cups or line with paper muffin liners.
3. Stir together flour, sugar, baking soda and baking powder.
4. In a separate bowl, combine yogurt, egg, vanilla, butter and peaches or mandarin oranges.
5. Stir mixtures together just until combined.
6. Batter will be very thick.
7. Scoop into prepared muffin cups.
8. Bake in preheated oven for 25 minutes.

Sour Cream Cake

Sour Cream Cake Cake: 1 egg 1 cup brown sugar 1 cup sour cream 3/4 cup flaked coconut 2 cups flour 1 teaspoon baking soda 1 teaspoon salt Caramel Icing: 1 cup brown sugar 1/3 cup butter 1/3 cup milk 1 cup icing (confectioners') sugar
Directions:
Cake: Preheat oven to 375 degrees F. Beat egg. Gradually add sugar and continue to beat until light. Stir in sour cream and coconut. In small bowl combine flour, baking soda and salt. Add to egg mixture and beat well. Spread batter in a greased 9 inch square pan. Bake for 25 minutes, until top of cake springs back when touched lightly. Cool. Caramel Icing: Combine brown sugar, butter and milk in a small saucepan. Bring to a boil. Continue to boil, stirring constantly, for 3 minutes. Cool to lukewarm. Stir in icing sugar and continue to stir until the right consistency to spread. Spread over cooled cake.

Apple Cake

Apple Cake

from Melting Pot Memories
by Judy Bart Kancigor

Ingredients: 
3 large eggs,
1 cup granulated sugar,
1/2 cup oil
1 teaspoon vanilla
1-1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 medium MacIntosh apples, peeled and
sliced thin
1/2 cup apricot jam
juice of 1/2 lemon

Method:
On medium-high speed, beat eggs well.
Beat in sugar a little at a time.
Beat in oil and vanilla.
Mix flour, baking powder and salt.
Change speed to low and blend in.
Cover bottom of greased 8- or 9-inch square pan with half of mixture.
Mix apples with apricot jam and lemon juice and spread over batter.
Cover with remaining batter.
Bake for 1 hour in a preheated 350 degree oven.
Serves 9-10.

Eggnog Christmas Muffins

Eggnog Christmas Muffins

Easy to prepare muffins. The eggnog gives these a very distinctive flavour.

Prep:25m Cook:25m Servings:16

Ingredients

3 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1-3/4 cups eggnog
1/2 cup vegetable oil
1/2 cup raisins (soaked in boiling water and drained)
Note: You can always add maraschino cherries, well drained and chopped. This adds a festive appearance.
1/2 cup chopped pecans (optional)

Directions

Combine dry ingredients in lg bowl.
In another bowl, mix egg, eggnog, and oil.
Stir wet ingredients into dry ingredients, just until moistened.
Fold in raisins and pecans.
Fill greased or lined muffin cups two thirds full.
Bake at 350* for 25 - 30 minutes.

Apple Buttermilk Loaf

Mmmmmm delicious and good for you too.

Prep:20m Cook:45m Servings:10

Ingredient

1 cup whole wheat flour
1-1/2 cups all-purpose flour
1/2 cup natural bran cereal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1-1/3 cups buttermilk
3/4 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 tsp. grated orange zest
2(small) Golden Delicious or Royal Gala apples, peeled, cored and chopped

Directions

Heat oven to 350 degrees F.
Grease a 9 by 5 inch loaf baking dish.
In a medium bowl, combine whole wheat and all-purpose flour, bran cereal, baking soda, baking powder, and ginger.
In a large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest.
Add flour blend to buttermilk mixture, stirring until just combined.
Fold in apples.
Spread batter in a prepared pan and bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool loaf in pan 10 minutes.
Cool completely before serving.

Whiskey Cake

Whiskey Cake

Ingredients:
6 ounces sultanas

1/2 pint water
4 ounces butter
5 ounces caster sugar
I egg
2 tablespoons whiskey
6 ounces plain flour
1 level teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1 tablespoon lemon juice
2 1/2 ounces finely chopped walnuts

 

Method:
Cover sultanas with water and simmer for 1/4 hour.
Drain, but save a little of the liquid. Cream butter and
sugar and beat in the egg. Stir in flour, bicarbonate of
soda, salt and nutmeg alternately, with approximately 2
tablespoons of liquid from the sultanas. Stir in sultanas,
lemon juice, chopped walnuts and whiskey. Pour into
two 8-inch sandwich tins and bake for 30 minutes at
350°F (Gas 4).

Filling and Topping:

Ingredients:

2 ounces butter
7 ounces. icing sugar
2 tablespoons lemon juice
1 dessertspoon whiskey

Method:

Cream butter and sugar until smooth. Add the lemon
juice and the whiskey and beat further until the
consistency of smooth cream. Use half to sandwich the
two cakes together and the remainder put into an icing
bag with a star nozzle and pipe a trellis design across the
top. Note: this cake is not suitable for storing.

Digestive Biscuits

Digestive Biscuits
 

Ingredients:

4 cups whole wheat flour

1 tsp Cream of tartar

1 cup butter

1 Lightly beaten egg

1 cup dark brown sugar

1/2 cup hot water

1 tsp Baking soda

Method:

Cut butter into flour until mixture is like coarse meal. Add all other ingredients, but only enough water to make dough into pastry consistency. Roll out on a floured surface till very thin 1/8" to 1/4" thick). Cut into small rounds depending on what size you prefer. Bake at 375 F on *unoiled* baking sheets until golden brown, about 10-15 minutes. Cool on rack. They are delicious spread with cream cheese and apricot preserves --or strawberry, or red currant jelly, etc.

Sweet Brodick Bannock

Sweet Brodick Bannock

This recipe is from the household book of the late Mary,
Duchess of Montrose, last owner of Brodick Castle on the
Isle of Arran.

Ingredients:
2 oz sugar
6 oz brown flour
2 teaspoons baking powder
2 oz oatmeal
1 egg
1 oz butter
3 tablespoons milk

Method:
Mix together flour, baking powder and rub in the butter.
Add sugar and oatmeal and mix well. Make a well in the centre of the mixture, add the egg and milk and mix to a soft dough. Shape into a flat round bannock shape about 1/2 inch thick. Cook in a hot oven. Gas 6, 200 degrees C
(400 F) for 15 to 20 minutes.

Recipe Converter 

The U.S. pint is 16 fluid ounces, and not 20 fl.oz like the British Imperial pint.

1 U.S. cup = 8 fl.oz = 250 ml
1 British cup = 10 fl.oz = 300 ml
The teaspoon and tablespoon measurements are the same.
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 tablespoon = 3 teaspoons

Scotch Pie

Scottish Recipes
- Scotch Pie -
Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3 to 3-1/2 inches (7.5-8.5cm) in diameter and about 1-1/2 inches (4cm) deep. A pastry lid, inside the pie, covers the meat about 1/2 inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.
Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished.
The quantities below should make roughly 8/10 pies.

Ingredients for the Meat Filling:
1 pound (500g or two cups) lean lamb, minced (ground)
Pinch of nutmeg
Salt and pepper
Quarter pint (150ml) gravy

Ingredients for the Hot Water Pastry:
1 pound (500g or four cups) plain flour
6 ounces (175g or 3/4 cup) lard
6 fluid ounces (225ml or 3/4 cup) approximately of water
Pinch of salt
Milk for glazing
You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.
Method:
Create the filling by mixing the minced (ground) lamb, spice and seasoning.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.
Fill the cases with the meat and add the gravy to make the meat moist.
Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).
Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

Limerick Ham

Limerick Ham To the Irish, ham is a cured leg of pork. The preserving process is carried out in a number of different ways: salting, smoking, immersion in brine or even honey. Traditionally, Limerick ham is smoked over juniper branches. Whole hams should be steeped in cold water overnight before cooking but this is not necessary with smaller joints. The ham in this recipe is not really baked but rather finished off in the oven after having been cooked by simmering in cider.

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3 - 5 lb / 1-1/2 - 2 kg ham

apple cider to cover

1/2 cup brown sugar

1 tsp. dry mustard

10 - 12 whole cloves

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Cover the ham with cold water and bring slowly to the boil. Throw out the water and replace with cider. Bring this just to the boil and lower the heat, keeping the liquid barely simmering for 20 minutes to the 1 lb/ 1/2 kg. Remove from the heat and allow to stand in the liquid for 30 minutes. Take out the ham, skin it and score the fat with a sharp knife in a diamond pattern. Stud with whole cloves. Mix the sugar and mustard and rub well into the surface of the ham. Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas mark 6, 400°F, 200°C.