Fruity Marshmallow Salad

Fruity Marshmallow Salad

Serves 4-6

Lovely Spring or Summer fruit salad.

Ingredients:

8 oz. soft cream cheese

1/2 cup sour cream, NOT light

10 oz. pkg. marshmallows, cut up or miniature(coloured or plain)

8 oz. pineapple tidbits

6 oz. maraschino cherries, halved

a handful of green seedless grapes, washed and halved

a handful of red seedless grapes, washed and halved

3/4 cup mandarin oranges, drained

3 Tbsps. pineapple juice

2 Tbsps. maraschino cherry juice to add a little colouring

8 oz. whipping cream

Method:
Place marshmallows in a large bowl and add drained pineapple, halved maraschino cherries, green and red seedless grapes, and mandarin oranges.
In another bowl, add pineapple juice and maraschino cherry juice to cream cheese and sour cream and beat well.

Fold the whipped cheese and sour cream mixture into marshmallows and fruit.

Now, the whipped cream is an optional add in - it's up to you. I like to place a dollop on top of each serving.

Refrigerate for approximately 2 hours.

Serve on a lettuce leaf.

Serves 4-6

Ricotta Cookies

Ricotta Cookies

Makes 30

A perfect cookie for afternoon tea or adding to a party cookie plate.

Ingredients

1/4 lb. butter = 4 oz. or 1/2 cup 

1/4 cup ricotta cheese

1 tsp. pure vanilla extract OR lemon OR 1/2 tsp. almond extract

1 cup granulated sugar

1 egg

2 cups all-purpose flour, sifted

1/2 tsp. baking soda

1/2 tsp. salt

*If I'm making these cookies and I'm using lemon extract, I like to add some freshly grated/zested lemon rind.

Method:

Preheat oven to 350 degrees.

Allow butter to soften at room temperature.

Blend butter with ricotta cheese until creamy.

Add extract and mix well.

Add sugar gradually, beating until well blended.

Add egg and mix well.

Slowly stir in dry ingredients, blending well.

Using a teaspoon, drop on a greased cookie sheet.

Bake at 350 for 10 minutes.

Makes 30 to 36 cookies depending on the size.

Tomato Aspic

Tomato Aspic
Serves 6

Tomato Aspic was at one time a very popular side dish. It's tasty and very refreshing.
Ingredients:

3 envelopes unflavored gelatin

2 cups tomato juice, heated to boiling
3 cups cold tomato juice
1/4 cup lemon juice
2 tablespoons granulated sugar
1-1/2 teaspoons worcestershire sauce
2-4 dashes of hot sauce ie: Tabasco
NOTE: Some people like to add sliced or diced celery but I prefer it plain.
Method:

In large bowl, sprinkle unflavored gelatin over 1 cup cold juice.

Allow to stand for 1 minute.

Add hot tomato juice and stir until gelatin is completely dissolved, about 3-4 minutes.

Stir in remaining 2 cups of cold juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce.

Pour into a lightly sprayed or oiled 5-1/2 cup ring mold or bowl.

Chill for approximately 4-5 hours or until set firm.

To serve, un-mold and if you have used a ring mold, you can fill the centre with fresh vegetables such as carrots, celery, radish, broccoli, spring onions etc. I usually prepare a homemade veggie dip for the raw veggies.

Spicy Molasses Cookies

Spicy Molasses Cookies

Ingredients:

1 cup all-purpose flour OR 1/2 cup all-purpose and 1/2 cup whole wheat flour

1/2 cup vegetable oil

1/2 cup molasses

1/8 teaspoon nutmeg, grated

1/8 teaspoon ginger

1/4 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Method:

Preheat oven at 180 degree C.

Grease cookie sheet and set aside.

Sieve the dry ingredients together in a mixing bowl.

Add the oil and bring the ingredients together using your hand or a wooden spoon.

When everything is well combined, shape into a ball and set aside for 5-10 minutes.

Take some batter, roll then flatten it on your palm and arrange it on the prepared baking tray till all is used up.

Bake in the preheated oven for 12 minutes.

Let cool for 4-5 minutes and then enjoy!

Pumpkin Tarts

Pumpkin Tarts

Makes 24

This recipe is from an Eagle Brand brochure from years ago. I like to drizzle a bit of melted chocolate over the tops after they have baked and cooled, with a dollop of whipped cream and a pecan on the top.
Ingredients:

1 can (300 ml) Low Fat Eagle Brand sweetened condensed milk

1-1/4 cups canned pumpkin

2 tbsp. brown sugar

1 egg, slightly beaten

1/4 tsp. each, ground cinnamon and nutmeg

24  3" unbaked frozen Tart shells

Method:

1. Whisk together Eagle Brand cream, pumpkin, brown sugar, egg, cinnamon and nutmeg.

2. Pour evenly into tart shells. (Go easy and don't fill to the top as the mixture will expand while it bakes).

3. Bake in preheated 375F oven for 18-22 minutes or until centre is set and puffy and pastry is golden.

4. Cool and garnish as desired.

Stuffed Phyllo Cigars

Stuffed Phyllo Cigars

A tasty dish for Simchat Torah.

By Rhea Yablon Kennedy

This rolled finger food is encased in thin, flaky sheets of phyllo (filo). It is tricky to make because of the delicate nature of the dough, but well worth the effort. Remember to plan ahead when making this, as phyllo dough needs to thaw in the refrigerator for at least 8 hours before you can cook with it. For a simpler method, use puff pastry. This makes 32 phyllo cigars or 16 puff pastry rolls, serving 10 to 12 as appetizers. Ingredients: Dough Casing 8-10 sheets phyllo(filo) dough, about 1/2 of a 16-oz. package, OR 1 sheet puff pastry Potato-Feta Filling 3 medium or 5 small new potatoes, peeled or just scrubbed, and cut into ½-inch cubes 1 Tablespoon butter, olive oil, or margarine 2 large cloves garlic, minced 1/3 cup milk 1 egg, beaten 3 oz. feta cheese (about ½ cup), crumbled Pinch ground cayenne Pinch nutmeg Salt to taste 1/2 stick butter or margarine, melted (if using phyllo dough) 1 egg, beaten with 1 Tablespoon water (if using puff pastry) Method: Thaw phyllo dough for 8 hours or overnight in the refrigerator, then another 2 hours at room temperature, or thaw puff pastry sheets for 2 hours at room temperature or 6 hours in the refrigerator Boil a medium saucepan of salted water, then add potatoes. Continue to boil covered for 15-20 minutes or until potato cubes are soft. Drain potatoes and leave in a strainer/colander. In the saucepan, melt butter or margarine and heat the oil on medium heat. Add the garlic and cook until browned. Add the potatoes and mash. Add the milk, feta cheese, cayenne peper and nutmeg and mash well. Salt to taste. Add the egg and mix one more time. Preheat oven to 375 degrees F. Prepare 2 baking sheets lined with parchment paper. To assemble the rolls with phyllo dough, prepare a dry, flat work surface like a large cutting board. Lay one 10 sheet of dough on the work surface and brush with melted butter. Lay a second sheet onto the first and brush again with butter. Keep the remaining sheets covered with plastic wrap and a moist towel. Cut the layered sheets in half lengthwise, then cut each half into 4 pieces so you have a total of 8 rectangles. Place a scant tablespoon of the potato-feta filling at the short end of each rectangle. Roll each rectangle a few turns, tuck in the edges and continue to roll into a cigar shape. Place each "cigar" onto the prepared baking sheet seam side down. Repeat with remaining phyllo dough and filling. If using puff pastry, prepare a work surface with a good layer of flour. Unfold the puff pastry sheet onto the work surface and cut into fourths. Place one of the quarter-sheets on the work surface and sprinkle flour over the top. Roll out to about 1/4" thick and cut into 4 rectangles. Place a tablespoon of filling at a short end of each rectangle. roll the rectangle like a cigar. When finished, tuck in the sides. Place phyllo/puff pastry cigars on a prepared baking pan with the seams of the tucked-in sides facing down. If you used puff pastry. brush with the beaten egg and water mixture. Bake for 25 to 30 minutes or until lightly golden brown. Serve cigars with a spicy harissa or with olive oil mixed with za'atar for dipping.

 

Cabbage and Beef Soup

Cabbage And Beef Soup

Serves 4

If you like cabbage and are looking for a delicious and hearty soup, this is for you. This soup is great as a main meal with a loaf of your favorite crusty bread.
Ingredients:

1-1/2 lbs. ground beef

Note: You can also use ground bison, turkey, chicken, pork or pork sausage meat taken out of the casings.

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

2 beef bouillon cubes or packets (I use low sodium)

2 medium carrots, shredded

1 large onion, chopped

1 tablespoon white vinegar

1/2 cup white sugar

Note: You can reduce the sugar to your taste preference

1/2 teaspoon ground black pepper

2 quarts water, divided

3 garlic cloves, finely chopped or minced

1 head of cabbage, cored and cut into wedges
Method: 

Break the ground beef in chunks into a large saucepan.

Note: You can saute the ground beef first or allow it to cook with the rest of the ingredients.

Add diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar and pepper.

Pour in 1 quart of water, and bring to a boil.

Stir to gently break up the meat while heating.

When the soup comes to a boil, cover and simmer for 30 minutes over low heat.

Pour in another quart of water, and return to a slow boil.

Add garlic and cabbage.

Simmer for 25 minutes, until cabbage is tender.

Ladle into soup bowls and serve with a dollop of sour cream on top ;)

Colombian Arepas

Colombian Arepas

Serves 4-6

The secret ingredient in this recipe is ricotta cheese. The ricotta gives flavour and a creamy texture in the middle.
Ingredients:

1 cup pre-cooked white or yellow cornmeal (example: P.A.N. or Masarepa )

3/4 cups ricotta cheese

1-2 teaspoons salt

Note: I like to add a pinch OR 1/8 teaspoon cumin.

1 cup hot water

2-3 tablespoons butter

Note: Do NOT burn the butter.
Method: 

1. Add cornmeal, ricotta cheese, and salt in a medium size bowl. With one hand, mix it all together. Then with your other hand slowly add the hot water until the mixture comes together like pizza dough. Knead for 5-10 minutes until it becomes a soft dough. Let it rest in the bowl for 10 minutes with a damp paper towel over it.

2. Preheat your saute or grilling pan on medium heat. Divide the dough into 4 - 6 equal parts. Roll it into a ball then flatten it into an arepa. Round and 4-5 inch’s in width or whatever thickness you like. Once all of them are formed, add butter to your pan and let melt. Add as many arepas as you can fit comfortably into the pan and let them cook for 3-5 minutes on each side or until golden.

3. Serve immediately with cooked eggs any style, sausage and fresh white cheese.