Boston Baked Beans

by Charlotte

I got this recipe from America's Test Kitchen. I've made it lots of times. When Thomas was a baby I think I ate these every day.

1 small package white navy beans
6 oz bacon, diced
1 small onion, diced

½ c molasses

9 c water

4 ½ tsps brown mustard (I use old fashioned mustard with mustard seeds)

½ tsp salt

In an ovenproof casserole dish, cook bacon. When soft, add the onion and saute until tender. Add beans, molasses, mustard, salt and water. Stir to mix. Bake in a 300ºF oven for 4 hours, covered, stirring a couple of times. Bake for a further 1 1/2 hours uncovered or until the mixture is thick. Take out of the oven and add 1-2 tbsp molasses and 1 ½ tsp cider vinegar. Serve hot.

Pineapple Grapenut Bread

by Diana

2 ¼ c flour

½ tsp baking soda

¾ c sugar

1 egg

3 tbsp vegetable oil

3 tsp baking powder

½ tsp salt

14 oz crushed pineapple

1 c grapenuts

Mix flour, sugar, salt, soda and baking powder. Beat egg well and add oil and pineapple (including the liquid). Add to the flour and mix well. Add the grapenuts and mix to blend. Bake in a 9x4 loaf pan at 350 deg F for 1 ½ hours.

Herb Buns

 by Diana

1 c lukewarm water

2 tsp sugar

2 pkgs yeast (4 ½ tsp yeast)

½ c butter, melted

3 tbsp sugar

3 tsp salt

2 eggs, lightly beaten

2 c lukewarm milk

8 ½ c flour

1 c parmesan cheese

1 tsp oregano

½ tsp margoram

¼ tsp dried basil

Melted butter

Makes 6 dozen

Measure water and add 2 tsp of sugar and stir until dissolved. Sprinkle yeast over the water and let stand for 10 minutes. Stir well.

Combine the butter, 3 tsp sugar, salt, eggs, milk and blend well. Stir in the yeast mixture. Add half of the flour, the cheese and herbs and beat with a wooden spoon until smooth. Add enough of the remaining flour to make a soft dough that is easy to handle.

Turn out onto a floured surface and knead several minutes until the dough is smooth and elastic and bubbles appear. Put in a greased bowl, cover and let rise for 1 hour. Punch down and shape into buns. Brush the tops with melted butter. Set in a warm place and let rise for about 1 hour. Bake for 15 minutes at 400 deg F.

French Bread

 by Diana

1 pkg dry yeast (2 ¼ tsp)

1 ½ c warm water

1 tbsp sugar

2 tsp salt

4 ½ c sifted flour

Cornmeal

Yield: 2 loaves

Dissolve the yeast in the water in a large bowl. Stir in the sugar and salt, and add the flour all at once. Stir hard with a wooden spoon to mix well (it will be stiff and sticky).

Let rise, covered with a damp cloth, in a bowl, in a warm place for about 1 hour or until doubled in bulk. Turn the raised dough out onto a floured surface, and divide in two.

Roll and stretch one half of the dough into a rectangle, ~ 14” x 10”. Starting at one long edge, roll up the dough, pinching the edges to seal. Roll ends back and forth with your hands until the ends are pointed and the loaf is about 18” long. Place on a greased large cookie sheet sprinkled with cornmeal. Repeat with the second half of the dough.

Slash the top of the loaf several times, cover and let rise for approximately 1 hour. Brush lightly with water and place in a preheated 425 deg F oven for 10 minutes. Brush the loaves again with water and reduce the oven heat to 325 deg F for 40 minutes or until golden brown.

Marmalade

 by Diana

Makes 10 lbs

4 seville oranges

2 sweet oranges

2 lemons

6 lbs sugar

1 12/ pints water

Juice all the fruit and put aside in a bowl. Cut the peels of all the fruit into thin strips. Place in a bowl with 1 pint of water. Soak overnight. Boil peel for ½ hour until tender, add sugar and make up the juice to half a pint, and add to the mix, and boil for ½ hour or until set. Remove from the heat and leave for 20 minutes for the peel to settle. Put in warm jars.

Curry Rice Salad

 by Diana

¾ c long grain rice

½ tsp salt

1 chicken stock cube

2 tbsp vegetable oil

¼ c chopped celery

½ c frozen green peas, cooked

¼ c mayonnaise

Pepper

1 tsp curry powder

1 ½ c boiling water

1 tbsp vinegar

1 green onion chopped

1 c diced cooked ham or chicken

In a heavy saucepan with lid, mix rice, salt, curry, stock cube, boiling water and bring to a boil. Cover and turn off the heat and let stand for 5 minutes. Turn heat on low for 25 minutes until all liquid is absorbed. Blend vegetable oil, vinegar, pepper and pour over hot rice. Gently mix and let cool. Add other ingredients and chill. Garnish with hard cooked eggs and ripe olives.

Chinese Fried Rice

 by Diana

Serves 6

1 c long rice

3 tbsp vegetable oil

1 egg

3 tbsp soy sauce

½ c mushrooms or chicken

¼ c parsley

3 green onions

Cook rice and allow it to cool. Heat the oil in a large pan. Break the egg into the pan and stir quickly to cook. Add cooled rice and remaining ingredients. Stir with a fork over medium heat, lifting and turning the rice is hot.

Whitefish in White Sauce

 by Diana

2 lb filets of whitefish

2 tbsp shortening or bacon fat

½ c chopped onion

¼ c chopped green or red pepper

½ c chopped celery

1 bay leaf

2 c tomato juice

1 tbsp vinegar

2 tbsp flour

½ tsp dry mustard

1 tsp salt

Dash of cayenne pepper

¼ c cold water

Wipe fish and cut into serving portions. Place in a shallow dish.

Melt shortening, add onion, pepper and celery and cook, stirring often until the onion is golden. Add bay leaf, tomato juice and vinegar. Heat to a boiling point and boil 1 minute. Remove bay leaf.

Blend flour, mustard, salt, cayenne and cold water to a smooth paste; stir into hot tomato juice mixture and cook stirring constantly, until thick. Pour sauce over fish, bake until fish flakes easily, basting occasionally.

Haddock Gimlets

by Diana

Mix 1 c yogurt or sour cream, ½ c mayonnaise, oregano, tarragon, parsley, cayenne and dill (or curry) in a bowl. Pour over white fish filets in a baking dish and bake at 350 deg F for 30 minutes.

Note: you can use any white fish for this recipe.

Mock Chicken Cream

by Diana

Boil chicken. In a bowl mix 1 can celery or mushroom or asparagus soup, 1 can evaporated milk, 1 small glass sherry, salt, pepper, cayenne, ¼ lb mushrooms, and 2 oz grated cheese. In a buttered casserole dish, place the cooked chicken and cover with the sauce mix. Bake in a warm oven (350 deg F) for 20-30 minutes.

Chicken in coconut

 by Diana

Roll boneless pieces of chicken in a mixture of salt, pepper, cayenne, 8 coriander seeds and coriander. Stand a coconut in hot water for ½ hour. Brown the chicken or not, cover with juice (water from the coconut soaking) just over the top, sprinkle with 1 tsp tarragon, add a bay leaf, a boullion cube and a small amount of coconut. Cook slowly in the oven. At the last minute, beat an egg yolk into the juice to thicken.

Chicken Confetti

 by Diana

4-5 lbs of cut up chicken

1 tsp salt

1/8 tsp pepper

¼ c vegetable oil

½ c chopped onion

1 clove garlic, minced

2 cans tomatoes (32 ozs)

1 can tomato paste (8 oz)

2 tbsp chopped parsley

2 tsps salt

1 tsp basil

¼ tsp pepper

7-8 oz spaghetti, cooked and drained

Grated parmesan cheese

Wash chicken pieces and pat dry. Season with salt and pepper and brown in oil. Remove the chicken and pour off all but 3 tbsp oil. Add onion and garlic and cook until the onion is tender. Stir in the chicken and the remaining ingredients except for the spaghetti and cheese. Cover tightly and cook slowly for 1 to 1 ½ hours, stirring occasionally and adding water if necessary. Skim off any excess fat. Serve over spaghetti, sprinkling with grated cheese.

Baked Chicken Breasts

 by Diana

Make a marinade of oil, 1 tsp tomato paste, diced celery, 1 tsp ginger (powdered or minced), coriander, 3 minced cloves of garlic and salt and pepper. Put in a bag and add boneless chicken breasts. Leave all day to marinate.

Bake the chicken in a greased dish for 1 hour (350 deg F). Pour 1 c of light cream over the chicken and warm through.

Chicken in Wine

 by Diana

Flour chicken pieces and brown. Remove from the pan and add mushrooms, onions, 1 c wine and 1 can of mushroom soup, brown sugar, tarragon, worchestershire sauce, and paprika. Add the chicken back into the mixture and simmer. Add carrots for colour. Bake in the oven for 30 minutes (350 deg F). Serve with rice.

Beef Stroganoff

 by Diana

½ c and 2 tbsp flour

2 tsp salt

1/8 tsp pepper

1 ½ lb round steak cut into ¾ “ cubes

3 tbsp butter

1 clove minced garlic

1 c stewed tomatoes

1 c sour cream

Combine ½ c flour, salt and pepper in a bag. Add the beef and shake until well coated. Melt the butter in a skillet and add the garlic and beef and brown. Add the tomatoes, stirring well. Cover and simmer for 1 hour or until tender, stirring occasionally. Blend the remaining flour with the sour cream, stirring until smooth. Add to the beef. Continue cooking stirring only until the sour cream is warm and the mixture is thickened. Serve with noodles.

Moussaka

by Diana

Mince (lamb is better, can use beef)

2 onions

Eggplant

Tomatoes

Tin of tomato puree

½ pint stock

Grated cheese

Cream

1 egg  yolk

Garlic, herbs, salt and pepper

Fry onions and tomatoes. Separately fry the eggplant. Also separately brown the meat. In a greased casserole dish, layer the eggplant with herbs (oregano, thyme), then spread 1/2 of the browned meat with herbs and garlic as a new layer, then add the onions and tomatoes. Top with a layer of meat. Pour the stock mixed with the puree over all and put in a low oven for about 1 hour (325 deg F). Put a good layer of grated cheese on the top and warm through. About ½ hour before serving pour cream and egg yolk on the top and bake until done.

Pfeffernusse

 by Charlotte

1/3 c molasses

1/3 c butter

1 egg, beaten

1 ¾ c flour

1/3 c sugar

½ baking soda

1 tsp cinnamon

1 tsp ginger

¼ tsp each cloves, nutmeg and black pepper

In a saucepan, heat molasses and butter, stir until the butter melts. Let cool. Stir in the beaten egg. In a separate bowl, mix together the flour, sugar, soda and spices; add gradually to the molasses mixture, using hands if required to blend thoroughly. Shape into 1” balls. Place on an ungreased baking sheet. Bake at 375 deg F for 10-12 minutes.

While still warm, roll the cookies in sugar (granulated or icing). Makes about 30 cookies. This recipe can easily be doubled or tripled for making a large number of cookies. (This has been my go to cookie for Christmas cookie exchanges.)

Charlotte’s never fail fudge

by Charlotte

2/3 c evaporated milk

16 marshmallows

1 1/3 c sugar

¼ tsp salt

¼ c butter

1 ½ c semi-sweet chocolate pieces

1 tsp vanilla

Combine the milk, marshmallows, sugar, salt and butter in a saucepan. Bring to a boil, stirring constantly and boil for 5 minutes. Remove from the heat and add the chocolate and stir until melted. Stir in vanilla.

Pour into a buttered 8” square pan and spread until even. Cool until firm. Cut into squares. Makes 2 pounds of fudge.

Note: one time I made this and I forgot to add the butter. It wasn’t fudge – more like brownies. Still delicious though.

Gram’s Carrot Cake

by Dorothy

1 c sugar

1 c vegetable oil

3 eggs

2c coarsely grated carrot

½ c chopped walnuts

1 c flour

1 1/3 tsp salt

1 1/3 tsp baking soda

1 1/3 tsp baking powder

1 1/3 tsp cinnamon

Combine the oil and the sugar, and then add the eggs, one at a time. Beat well. Sift the dry ingredients and add to the rest. Fold in nuts and carrots. Bake in a 9x12 greased pan for 1 hour at 300 deg F.

Icing

4 oz cream cheese

2 tbsp butter

1 ½ c icing sugar

1 tsp vanilla

Soften the cheese and beat together. Ice the cooled cake.

Gram’s Oatmeal Cookies

by Dorothy

1 ¾ c flour

½ tsp salt

2 c rolled oats

½ c coconut or walnuts

1 c vegetable oil

1 c brown sugar

1 tsp baking soda

¼ c boiling water (dissolve the baking soda in the water)

1 tsp vanilla

Mix all the ingredients together and drop by spoonfuls onto a greased baking sheet and flatten with a fork. Bake at 350 deg F for 12-15 minutes.

Gram’s Butter Tarts

 by Dorothy

Makes 8-12 tarts

1/3 c butter

½ c corn syrup

½ c brown sugar

2/3 c sultanas

¼ tsp nutmeg

¼ tsp salt

1 egg

Aha, I thought when I found this recipe. Long awaited butter tart recipe - sadly, this is all there was. I will do some digging through the rest of the box and see if I can find instructions to go with this ingredient list.

Ok - here are the instructions:

In a bowl, mix melted butter with all the ingredients except the egg. Mix thoroughly. Let the mixture cool. Beat the eggs just enough to combine the yolk and white and mix into the rest. Fill prepared pastry tart shells* with the filling to just below the rim. Bake at 450 deg F for 15-20 minutes until golden brown.

Pastry

2 1/4 c flour

1/2 tsp salt

2 tbsp sugar

1 c butter, cut into pieces (2 sticks)

1 tsp vanilla

About 4 Tbsps ice-cold water

Put the flour, salt, and sugar in the bowl of a food processor and pulse to mix. Add the butter pieces and pulse until the mixture resembles very small crumbs. Add the vanilla and the water. Pulse until a dough forms. Separate into two disks, wrap each in plastic wrap and refrigerate for 15 minutes. Roll out the dough to about 1/4" thickness, then cut out circles of dough. Press the dough circles into a muffin pan. * 

Rice Pilaf

 by Diana

2 tbsp fat (oil or butter)

1 onion, diced

Saute the onion and brown in a casserole. Add 1 c rice and 2 c water. Add cumin, garlic, curry, mushrooms and cover and let simmer until the rice is cooked. Add whatever other leftovers you may have (chicken, celery, etc) to taste.

Gram’s Zuccini Loaf

by Dorothy

In a mixer beat:

3 eggs

1 c vegetable oil

2 c sugar

2 tsp vanilla

Beat until thick and foamy and then stir in

2 c coarsely shredded zucchini

1 c crushed pineapple (drained)

Combine

3 c flour

2 tsp baking soda

1 tsp salt

½ tsp baking powder

1 ½ tsp cinnamon

¾ tsp nutmeg

1 c raisins

Stir the flour mix into the zucchini mixture until blended. Pour into 2 greased and floured 9x5 loaf pans. Bake in a 350 deg F oven for 1 hour. Cool in the pans for 10 minutes before turning out onto a rack to cool.

gram's cupcakes

by Dorothy

1/3 c soft shortening

1 c sugar

1 egg

1 tsp vanilla

1 ½ c flour

2 tsp baking powder

½ tsp salt

2/3 c milk

Beat together the shortening and butter until mixed. Add in the egg and vanilla. Mix together the flour, baking powder and salt. Add the flour mix into the egg, alternating with the milk until all added and incorporated. Pour into greased lined cupcake tins and bake for 18-20 minutes in a 375 deg F oven.

I guess we liked these - I found two scraps of paper with the same recipe written out.

Gram’s Sour Cream Coffee cake

by Dorothy

1 c sour cream

1 tsp baking soda

½ c butter or margarine

1 c sugar

2 eggs, well beaten

1 tsp vanilla

1 ¾ c flour

2 tsp baking powder

Topping:

¼ c brown sugar

1 tbsp cinnamon

2 tbsp chopped nuts

Grease and flour an 8 or 9” square pan. Combine sour cream and soda, and let it double in bulk. Blend the sugar and butter together, add eggs and vanilla and beat well. Mix the dry ingredients together and add to the egg mixture, alternating with the sour cream. Spread half the batter in the pan; sprinkle half of the topping over the batter. Cover with the rest of the batter and add the last of the topping.

Bake in a moderate oven (350 deg F) for 45-50 minutes. Serve hot or cold.

Gram’s Ginger Snaps

by Dorothy

¾ c shortening

1 c sugar

¼ c molasses

1 egg

2 c flour

Salt

2 tsp baking soda

1 tsp cinnamon

1tsp ginger

Cream the shortening and the sugar together until light and fluffy. Beat in molasses and the egg. Sift together the flour, a pinch of salt, baking soda, spices and add to the liquid mixture. Drop onto a greased baking sheet and bake at 350 deg F for 15 minutes.

Crunchy Granola

(this recipe is written in a handwriting I don’t recognize so cannot attribute it)

7 c rolled oats

1 c wheat germ

1 c coconut

1 c brown sugar

1 c sunflower seeds

1 c sesame seeds

Mix well and add ¾ lb melted butter and mix well again. Bake at 200-250 deg F spread well on a baking sheet, stirring every 20 minutes until golden brown (about 3-4 hours).

Welsh Rarebit

by Diana

Make a thick white sauce with equal margarine (butter) and flour. Season with salt, pepper, cayenne and dry mustard and add enough milk to make a thick mixture. Add grated cheese and cook until the cheese is melted and the flour is cooked. Put over toast and broil until brown.

sourdough starter

by Diana

1/2 c skim milk powder
1 c hot water
1 c flour (white or whole wheat)

Stir milk powder with 1 c of hot water. Cover with a cloth or paper and leave on the kitchen counter for 2-3 days or until the mixture smells sour. Once the mixture has soured, add the flour. Stir well and cover it once more. Let stand 2-3 days or until the mixture has begun to bubble and has taken on a spongy look. By this time you will have approximately 1 c of sourdough yeast or starter. If there is no bubbling or souring after 5 days, you must start again. Now add to this mixture another c of milk made from skim milk powder and hot water as before and another cup of flour. Stir thoroughly, then leave covered on the kitchen counter for 4-6 hours or until it looks spongy. Stir, cover and refrigerate. Each time you take out 1 c of the starter, replace it by stirring in another batch of the milk powder - water- flour mixture and letting it stand on the counter until bubbly (4-7 hours) before returning it to the refrigerator.

sourdough bread

by Diana

1 c sourdough starter
2 tbsp honey or molasses
5-6 c flour (white or unbleached)
3 tbsp vegetable oil
2 tsp salt
1 tsp baking soda
1 c wheat germ

In a large bowl, mix the starter, honey and 2 1/2 c of warm water. Use a wire whisk or mixer and beat until smooth. Then stir in 4 c of flour, 2 c at a time, beating thoroughly at each addition. Cover the bowl with a cloth and keep at room temperature for 12 hours. Next day, stir the sponge, mixing in any crust that has formed on the top. Add the oil, salt and soda, stirring with a whisk or mixer until well blended. Stir in wheat germ, then add 1/2 c of lour, kneading in all visible flour before adding more, 1/2 c at a time (it rarely takes more than 1 1/2 c). Knead dough in the bowl for 10 minutes. You can tell if it is sufficiently kneaded by picking up the dough and letting it hang from your hand. If ready, it will hang together. Divide the dough and place in 2 buttered 9x5x3 pans. Form into a loaf shape and pat top with floured fingers. Cover with a cloth and let rise for 2 hours. Bake at 350 deg F for 45-55 minutes.

irish christmas cake

by Diana

1 1/2 c butter
1 c dark brown sugar
6 eggs
3/4 c molasses
4 c flour.
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg and allspice
3 c currants
3/4 c candied orange peel, chopped
1/2 c chopped cherries
1/2 c almonds
1/2 c brandy

Cream butter and sugar. Beat in eggs, one at a time. Stir in molasees. Sift together flour, salt and spices and stir into the molasses mixture. Add fruit, nuts and brandy and mix well. Turn into a waxed paper lined 9" x 3" round cake pan. Bake in a slow oven - 300 deg F for 2 - 2 1/2 hours.

maria's coffee cake

by Maria

1/2 c brown sugar
1 c flour
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 c milk
3 tbsp oil
grated lemon or orange zest

Topping:
1/2 c brown sugar
1 1/2 tsp cinnamon
2 tbsp margarine or butter melted

Preheat oven to 375 deg F.

Combine the cake ingredients and pour into a greased baking pan. Combine the topping ingredients and sprinkle over the cake. Bake at 375 deg F for 25 minutes.

cornell bread

by Diana

2 tbsp honey or sugar
2 envelopes dry active yeast (4 1/2 tsp)
4-6 c unbleached flour
1/2 c soy flour
3/4 c skim milk powder
3 tbsp wheat germ
4 tsp salt
2 tbsp melted butter or margarine

Place 3 c of hot water in a large bowl, mix in the honey or sugar and sprinkle the yeast over. Let stand for 5-7 minutes. Sift the flours and milk powder together, then stir in the wheat germ. Add 4-5 c of this mixture to the yeast mixture and stir well. Stir in salt and melted butter, mix thoroughly and continue adding the flour mixture until the dough becomes stiff and pulls away from the side of the bowl. Turn the dough onto a floured surface and knead 5-7 minutes. Put in a large buttered bowl, cover with a cloth and let rise in a warm place until doubled in size. Punch down, turn the dough over, cover and let rise another 30 minutes. Turn dough out of the bowl and divide into 3 pieces. Shape into a ball, cover with a cloth and let rest for 10 minutes. Then shape into loaves and put into 3 buttered 9x5x3 pans. Cover and let rise until double. Bake at 350 deg F for 45-55 minutes. Let cool on a rack.

graham bread

by Diana

2 1/2 c graham flour
1 c whole wheat flour
1 tsp soda
1/4 tsp baking powder
1/4 c molasses
2 c buttermilk or 1 c plain yogurt and 1 c milk

Mix ingredients together. Add raisins if desired. Put into a greased loaf pan and bake at 350 deg F for 1 hour.

quick make bread

by Diana

1 tsp sugar
1 c lukewarm water
2 yeast packages (4 1/2 tsps)
2 or more cups of lukewarm water
1/4 c of honey or sugar
1 tbsp salt
1/2 c vegetable oil or melted shortening
9 c white or whole wheat flour

Dissolved sugar in a cup of warm water and sprinkle the yeast over it. Let stand for 10 minutes. Stir until the yeast is dissolved. Stir in 2 c of water, sugar, salt, oil and 1 c of flour at a time to make a soft dough. When it loses it's shiny, wet look it should be ready (no kneading required).
Cover the bowl and list rise in a warm place until doubled in size or about 1 1/2 hours. Divide the dough and shape into 3 or 4 loaves. Put in buttered pans and let rise until doubled. Bake ina 400 deg F oven for about 30 minutes.

Additions such as wheat germ, herbs, raisins etc can be added.

no-knead hot cross buns

by Diana

2 pkg dry active yeast (4 1/2 tsp)
1/3 c warm water
1/3 c sugar
1/3 c milk
1 c flour
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 c melted shortening
3 beaten eggs
2 1/2 c flour
2/3 c currants

Soften the yeast in warm water, add sugar and let stand 10 minutes. Scald the milk, let cool and add to the yeast mixture. Add flour and spices and beat well. Add shortening, beaten eggs and 2 1/2 c more flour and beat lightly. Add currants. Cover lightly with buttered waxed paper and towels and let rise until double in size. Roll out 1/2 inch think on a lightly floured board. Cut with a 2 1/2 inch cutter and shape into buns. Let the buns rise and double in size on a greased baking sheet. Cut crosses in each bun with scissors and brush lightly with beaten egg white. Bake in a moderate 350 deg F oven for 12-15 minutes. Ice with a mixture of icing sugar and egg whites. Makes 24 buns.

maple ring rolls

by Diana

1 1/2 c master mix*
1/3- 1/2 c water

Form a dough. Roll out the dough and fomr an oblong shape 1/4 inch thick. Mix 1/4 c soft margarine with 1/4 tsp maple extract and spread on the dough. Sprinkle with sugar, then with walnuts. Roll as for a jelly roll and cut into 1 inch slices. Place on a greased pan and spread tops with margarine. Bake for 15 minutes at 425 deg F.

raisin cinnamon biscuits

by Diana

1 1/2 c master mix*
1 tbsp water

Add 1 beaten egg and 1/4 c raisins. Cut into diamonds. Sprinkle lightly with sugar and cinnamon (1/2 tsp cinnamon to 2 tbsp sugar). Bake at 425 deg F for 15 minutes.

Master Mix

by Diana

2 1/4 c sifted flour
4 tsp baking powder
3/4 tsp salt
1/2 tsp cream of tartar
1 tbsp sugar
1/2 c soft shortening
1/4 c nonfat dry milk powder

Sift flour, baking powder, salt, sugar, milk powder and tartar together. Cut shortening into the dry mixture. Store.

wheat germ bread

by Diana

Yield: 2 loaves

1 tsp sugar
1/2 tsp dry ginger
1 envelope active dry yeast (2 1/4 tsp)
2 tbsp molasses
1 c wheat germ
2 tsp salt
5-7 c whole wheat flour
egg white or milk
2 tsp sesame seeds

In a large bowl, stir sugar, ginger and 3 1/2 c of hot water. Sprinkle the yeast over it and let stand for 5-8 minutes. Add molasses, wheat germ and salt. Add 4 c of flour and stir until well mixed. Slowly continue mixing, adding more flour until the dough becomes stiff and pulls away from the side of the bowl. Turn the dough onto a floured surface and knead 5-7 minutes or until it is smooth and elastic. Divide the dough in half, shape and place in 2 buttered 9x5x3 pans. Cover with a cloth and allow to rise in a warm place until double in bulk. Brush tops with egg white or milk, then sprinkle a tsp of sesame seeds over each loaf. Bake in a 350 deg F oven for 45-50 minutes. Unmould immediately and let cool on a rack.

whole wheat bread

by Diana

1 tsp sugar
1 envelope active dry yeast (2 1/4 tsp)
1 1/2 tsp molasses or 2 tbsp raw or brown sugar
2 tbsp instant milk powder
1 tbsp peanut or soya oil
3-4 1/2 c whole wheat flour
1 tsp salt

Pour 1 3/4 c warm water into a large bowl. Warm the bowl if it is cold. Stir in the tsp of sugar and sprinkle the yeast over it and let stand 5-8 minutes or until bubbly. Add the molasses, milk powder, oil and about 2 c of flour. Stir and beat with a wire whisk until well-blended. Add salt. Stir well. Continue stirring and mixing while adding about 1/2 c of flour at a time until the dough becomes stiff and pulls away from the side of the bowl. You may have to use your hands. Turn the dough onto a floured surface and knead 5-7 minutes or until it is smooth and elastic. Shape and place in a buttered 9x5x3 bread pan. Cover with a cloth and allow to rise in a warm spot until double in bulk. Bake in the middle of a 350 deg F oven for 40-45 minutes. Unmold and let cool on a rack.

steamed boston brown bread

by Diana

2 c whole wheat flour
1 c cornmeal
1 1/2 tsp salt
1 tsp baking soda
1 1/2 c buttermilk
3/4 c molasses
3 tbsp oil
optional: 1 c raisins or chopped dates can be added

Mix dry ingredients together. Stir buttermilk, molasses and oil together. Add to the dry ingredients and stir just to blend. Spoon into a greased 8 c tube pan, filling 2/3 full or use 2 well buttered 1 lb tins or 1 quart molds, filling 2/3 full. Seal with foil and set on rack in a large kettle. Add boiling water to about a third of the way up the sides of the pan. Cover the pan tightly and steam for 1 1/2 - 2 hours or until the top springs back when touched lightly. Cool slightly and remove bread from the pan and dry slightly in 350 deg F oven. Serve warm.
Note: to substitute whole milk for buttermilk, combine 5 1/2 tsp vinegar or lemon juice plus enough milk to make 1 1/2 c. Let stand 5 minutes.

popular muffins

by Diana

1/2 c raisins
1 c flour, sifted
1/8 c sugar
 1 1/2 tsp baking powder
1/2 tsp salt
1/8 c vegetable oil
1/2 egg
1/2 c milk

Topping:
1/8 c brown sugar
1/8 c broken nuts
1/8 tsp cinnamon

Preheat oven to 400 deg F. Grease muffin tins. Sift flour, sugar, baking powder and salt. Beat egg in a small bowl, stir in oil and milk. Pour liquid into the flour mixutre and stir in just enough to moisten the dry ingredients. Fold in the raisins. Stir lightly. Fill muffin bups 2/3 full. Bake 20-25 minutes. Top with topping.

storage bran muffins

by Diana

Pour 1 c boiling water over 1 c bran and 1 c bran flakes. Let stand while creaming
1/2 c white sugar
1/2 c vegetable oil
2 eggs

Mix together 2 1/2 c flour, 1 1/2 tsp baking soda, 1/2 tsp salt and add to the mix, alternating with 2 c of buttermilk, fold in 1 c of raisings. Store in the fridge for 24 hours and bake at 400 deg F (for 20 minutes?).
Keeps 10 weeks in the fridge.

tortiere

by Diana

1 lb minced pork
1 small onion, minced
1 tsp salt
1/2 tsp dry mustard
1/4 tsp sage
1/8 tsp cloves
1/2 c water

Mix all the ingredients together in a saucepan and cook over medium heat, stirring constantly until the meat loses its pinkness. Lower the heat and simmer uncovered for 30 minutes.

Pastry:
4 c flour
2 tsp salt
1 1/2 c shortening
2/3 c cold water

Form the pastry and divide in two. Roll out one disk and fill the bottom of a pie plate, pressing the dough firmly into the plate. Fill with the meat mixture. Roll out the second disk and drape over the pie, joining the top and bottom pastry. Cut slits in the top. Bake at 400 deg F until the pastry is golden brown (30-40 minutes).

meat crepes with tomato sauce

by Diana

Meat:
Brown ground meat, add garlic, oregano, basil and thyme (palm full each) and chopped onion. Let cook on low heat while preparing the crepes.

Crepes:
2 c flour
1 egg
milk and water
salt (pinch)

Place the ingredients in a bowl and beat well - the mixture should be relatively runny.
Heat a pan (until butter in the pan sputters on contact), and grease the bottom of the pan. Pour in just enough crepe batter to thinly cover the bottom of the pan. Cook until lightly brown, turn and repeat. Place on a board or plate, fill with meat mixture, roll and place in a casserole. Repeat until the batter is gone or the casserole is full.

Sauce:
Make a white sauce by melting some butter in a pan. Add flour and boullion cube to make a roux. Add milk slowly, stirring well to stir out lumps. Bring to a boil and let boil for 2-3 minutes. Beat in tomato paste.
Pour the sauce over the filled crepes and top with grated cheese. Place under the broiler until brown. Serve. (This can be kept warm in the oven until needed.)

Chicken Cacciatore

by Diana

chicken
flour
salt and pepper
1 can tomatoes
1 diced green pepper
1 diced onion
bayleaf
garlic
boullion cube

Pat the chicken dry, season with salt and pepper and dredge in flour. Shake off the excess flour and brown over medium high heat until the chicken is brown on all sides. Remove the chicken from the pan. Saute the pepper and onion until soft, add the tomatoes, garlic, bay leaf and the boullion cube and stir the sauce. Add the chicken back into the pot and simmer for 20 minutes. Meanwhile cook some spagetti and once it is done, drain and add butter and parmesan. Toss some of the sauce in with the spagetti and serve the chicken and spagetti with the rest of the sauce.

Note: I think originally I found a recipe for this in Glamour or Seventeen magazine and made it for Saturday night supper a few times. The piece of paper the recipe is written on likely spent some time as a message pad next to the phone as it has quite a few messages and phone numbers on it, including an interview appointment with my first post university job.

greek meatballs

by Diana

1/4 c short grain rice
1 lb ground beef
1/2 c onion, chopped fine
2 tbsp parsley, chopped
1 large tomato, chopped
1 egg beaten
2 c consomme
1 egg
2 tbsp lemon juice
1 tbsp butter
1 tbsp flour

Blend together the rice, beef, onion, parsley, tomato and beaten egg. Shape the mixture into meatballs. Bring the stock to a boil and drop in the meatballs one at a time. Cover and simmer over low heat for 25 minutes. Do not uncover in the first 20 minutes. Drain meatballs and place on a warm platter. Beat toether the egg and the lemon juice. Make a sauce with the flour, butter and 1 c of the liquid used to cook the meatballs. Blend in the egg and lemon juice. Season to taste. Cook mixture over very low heat for 3 minutes, stirring often. Pour over meatballs.

fondue

by Brian (at least it is in his handwriting)

Cheese Fondue

Heat 1/2 bottle of white wine to boiling point. Add 1 lb grated or cubed Gruyere cheese. Bring mixture to boil, stirring constatnly so the cheese melts.
Stir in 1 1/2 teaspoons of flour that has been premixed with a bit of cold water.
Season with a pinch of nutmeg and salt and pepper to taste. Top with 2 tablespoons of Kirsch.

Beef Fondue
Use 1/2 butter and 1/2 oil (corn, olive or peanut) with a little garlic added.

family stroganoff

by Diana

1/4 c butter or margarine
1/4 c chopped onion
1 clove of garlic, minced
salt and pepper
4 oz dry medium noodles
chopped parsley
1 lb ground beef
3 tbsp dry red wine
3 tbsp lemon juice
10 oz can of consomme
1 c sour cream
optional: mushrooms

Heat butter and saute onions, garlic and mushrooms until soft. Add meat, breaking up with a fork and stirring until brown. Stir in lemon juice, wine, consomme, salt, pepper and cook uncovered for 15 minutes. Add uncooked noodles and cover. Cook for 5 minutes then add sour cream and heat, do not boil. Serve immediately with parsley.

chicken tetrazzini

by Diana

1 boiling fowl (5-6 lbs)
1/2 lb mushrooms
1 quart milk
8 tbsp butter (1 stick)
6 tbsp flour
8 oz flat egg noodles
1 c table cream
1/2 c sherry
salt, pepper

Boil chicken in water with salt, pepper and oregano. Cool and cut up.
Cut up mushrooms and saute with a bit of butter, salt and pepper. Boil noodles for 10 minutes and drain.
Arrange noodles in the bottom of a shallow casserole. Cover with chicken and mushrooms. Season.
Make a white sauce with butter, flour and milk and season well. When the sauce is thick, add cream and sherry and the butter the mushrooms were cooked in. Pour sauce over the meat and sprinkle with grated cheese. Cook in a slow oven. If it appears dry, poke holes in the top and pour in more cream.

veal kidneys in cognac (france)

by Diana

1 lb veal kidneys
1 tbsp white vinegar
4 tbsp butter
1/2 c sliced mushrooms
1/2 c cognac
1/8 tsp dry mustard
1 1/2 tsp salt
freshly ground pepper to taste
1/4 c 35% cream

Wash kidneys. Soak them in cold, acidulated water (1 tbsp white vinegar per quart of water) for 1 hour. Remove core and any fat, then cut into 1/2 inch thick slices. Blanch in boiling water for 2 minutes, then drain. Melt 2 tbsp of the butter in a skillet and saute mushrooms for 5 minutes. Removed from the pan and set aside. Melt remaining butter in the pan and saute the kidneys for 2 minutes. Warm cognac, then add to the kidneys and flame. When the flames die, add mushrooms, season with mustard, salt, pepper and cook 1 minute more. Stir in cream and heat through but do not boil.

Serves 2-3.

pepper steak

by Diana

3 c hot cooked rice
1 lb lean beef round steak, cut 1/2 thick
1 tbsp paprika
2 tbsp butter or margarine
2 cloves garlic, crushed
1 1/2 c beef broth
1 c sliced green onions, including tops
2 green peppers, cut into strips
2 tbsp cornstarch
1/4 c each water and soy sauce
2 large fresh tomatoes, cut in eighths

While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing the other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more, blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add tomatoes and stir. Serve over rice.

Makes 6 servings.

deutsch tenderloin

by Diana

1/2 butter and 1/2 margarine
onions, finely sliced
1-2 green peppers
1-2 red peppers
Stir onion til golden brown in the butter and margarine. Add sliced peppers and have them just starting to cook.
Add 2 tbsp flour, sprinkle, stir and brown.
Add 1/2 pint sour cream. Stir until fatty, then add 2 c. hot water. Cook 5 minutes. Turn heat down and let cook. Taste and add spices - salt, pepper, garlic, cayenne, and peppers. Then simmer. Have schnitzel ready and brown on both sides. Add mushroom juice to meat and then add this to the sauce. Then add mushrooms to the sauce.

Note: I find this recipe as written a bit confusing. I think there are some steps missing. How much meat? How many mushrooms? etc.

chili concarni

by Diana

3 lbs ground steak
3 onions
garlic
green pepper
chili to taste
1 can tomatoes
2 cans kidney beans
consomme or water

Saute onions, garlic and peppers. Add steak. Add chili, tomatoes, beans and sufficient liquid to simmer. Serve with rice or french bread.

Fondue Sauces to go with Meat Fondue

by Diana

Bearnaise Sauce

2 tsp. tarragon leaves
2 c. tarragon vinegar
2 c. mayonnaise
6 peeled green onions
1/4 tsp. dry mustard
Tabasco

Mix tarragon leaves and vinegar and let stand 30 minutes. Combine all the ingredients in a blender. Cover and blend on high for 30 seconds. Chill and serve cold. Makes ~ 2 cups.

Curry Sauce

2 10.75 oz cans beef gravy
2 tbsp. curry powder
1 clove garlic, smashed
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice

Mix all ingredients together and heat. Serve warm. Makes ~ 2 1/2 cups.

Sauce Diablee

1 c. white wine
2 green onions, chopped
1 garlic clove, smashed
1/2 beef bouillon cube
cayenne pepper
1/2 tsp. french or german mustard
2 tsp. Ketchup

Place wine, green onions and garlic in a pan. Boil, uncovered until the wine is reduced by half. Add the beef bouillon cube and the cayenne. Stir until dissolved. Remove from heat and add mustard and ketchup. Stir until blended and serve.
Makes ~ 1 1/4 cups.

Sauce Gribiche

3 hard boiled eggs
3 green onions, minced
3 tbsp parsley, minced
1/2 tsp tarragon
1 tbsp. french or german mustard
1 c. salad oil
1 tsp. wine vinegar or lemon juice
salt and pepper

Separate the hard boiled eggs. Chop the whites, cover and set aside. Mash the yolks and add the green onions, parsley, tarragon and mustard. Mix together until blended. To this mixture, gradually add the salad oil bit by bit. Beat hard all the time (can use a whisk or mixer). Stir in the vinegar or lemon juice. Season to taste, fold in diced egg whites. Make ahead of time. Beat thoroughly before serving.

Sauce Ravigote

1 tbsp. cider or wine vinegar
3-4 tbsp. salad oil
salt and pepper
1 green onion, minced
1 tsp. capers
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. chervil or tarragon

Mix the vinegar, oil, salt and pepper. Add the green 
onion and capers. Mix the parsley, chives and tarragon together, then add to the sauce. Makes ~ 1/3 cup.

Sauce Vimot

1 1/2 lbs tomatoes
4 thin slices salt pork fat
3 medium onions, chopped
1/3 c. minced parsley
1 tbsp. sugar
1/2 tsp. basil
salt and pepper to taste

Dice tomatoes, place in a saucepan and simmer over medium heat until thick and creamy. Cut pork into small pieces. Fry until crisp and golden. Add chopped onions, parsley, sugar and basil. Stir over medium heat until the onion starts to colour. Add tomatoes, simmer and stir for a few seconds. Season to taste.

Sour Cream Dill Sauce

2 c. sour cream
1/4 c. minced onion
3 tbsp. fresh dill
1/2 tsp. salt
pepper

Mix all ingredients together. Chill and serve cold. Makes about 2 cups.

Tomato Sauce

1 1/2 tbsp. olive oil
1/2 c. chopped onion
1/3 c. chopped celery
1/4 green pepper, chopped
1 can (16 oz.) tomatoes
1/2 tsp. basil
1/2 tsp. sugar
1/2 tsp. salt
pepper

Heat olive oil over moderate heat. Add onion, celery and green pepper and cook until tender. Add tomatoes, basil, sugar, salt and pepper. Cook over a low heat for 45 minutes. Pass through a sieve. Serve warm or cold.

baked beans

by Diana

2 c. white navy beans
6 c. water
1/3 c. molasses
2 tbsp. brown sugar
2 tbsp. dry mustard
1/4 lb. pork fat or salt pork
boiling water
1 package dry onion soup mix

Boil beans in water for 2 minutes. Set aside for 1 hour. Mix together all the remaining ingredients and add to the pot. Cook in a medium oven for 3-4 hours, adding boiling water if necessary.

pork chops moutarde

by Diana

This is a bit of a slap dash recipe. I gather from the recipe that you can cook the chops through in the pan or bake in the oven as in the directions. The recipe is handwritten and on the back in an old government job posting from 1980.

butter or margarine
pork chops
garlic
water
white wine
Dijon mustard
evaporated milk or cream

Heat some butter or margarine and brown the pork chops with a touch of garlic. Remove and place in a casserole dish. To the browning pan add ~ 1/2 c water, a splash of wine (vino) and boil 2-3 minutes. Stir in mustard to taste. Add some milk or cream (Mum's directions call for cat's milk!). Pour over the chops and cook in a 350ºF oven for 20-30 minutes, covered. Serve with rice.

parsley rice casserole

by Diana

2 eggs
1/2 c. oil
1 c. chopped onion
1 c. fresh parsley, chopped
1 3/4 c. grated cheese
1 1/2 c. cooked rice
1 c. milk
salt, pepper and paprika

Beat eggs and oil, add onion, parsley and 1 cup of cheese. Mix well. Add rice, milk and seasonings. Place into a greased casserole dish and top with the rest of the cheese and a sprinkling of paprika. Bake at 350ºF for 1 hour. Can be made ahead of time.

Serves 6.

Malayan Pineapple Salad with Tomatoes

by Diana

6 large, firm tomatoes, peeled
1/2 c. crushed or chopped pineapple
1/2 c. shrimp
1/2 c. mayonnaise
lettuce or watercress

Cut a small hole in each tomato and scoop out the inside. Mix all remaining ingredients together and fill the tomatoes with the filling. Serve on the lettuce or watercress.

savory tart dough

from Charlotte (from here)

1 1/2 c flour
1 stick butter, cut into cubes, chilled
1/2 tsp salt
1 large egg
2-3 tbsp cold water

In the bowl of a food processor, blend the flour and salt. Add in the butter and pulse until the butter is well incorporated into the flour - mealy consistency. Beat the egg into 2 tbsp of water and add the the processor and pulse briefly. If a dough doesn't form add cold water by tbsp and pulse after each addition until a dough forms. As soon as it comes together, stop pulsing. Gather the dough and form a disk. Roll out into a tart shape using parchment paper. Drape over the tart pan, pressing down into the pan, and roll off the excess dough using the rolling pin. Dimple the bottom of the tart with your fingertips, then spread 1 tbsp of dijon mustard evenly over the bottom.

Now the pastry is ready to fill and bake. Baking instructions are based on the filling.

mum's quiche lorraine

by Diana

Mum actually spelled it Kishe Lorraine.

1 recipe pastry, to line 8" pan
12 slices bacon, cooked and crumbled
1/4 lb. Gruyere cheese, thinly sliced
3 eggs, slightly beaten
2 c. milk
1 tsp salt
pepper
cayenne

Line an 8" pie plate with pastry. Sprinkle the cooked bacon over the bottom of the dish. Layer the cheese on top of the bacon. Beat together the eggs, milk, salt, pepper and cayenne and pour into the pie. Bake at 375ºF for 35-40 minutes or until the crust is brown and the custard is set.

spinach and mushroom soup

by Diana

1 small onion, peeled and minced
6 mushrooms, sliced
1/2 lb. spinach, shredded (~ 2 c.)
1 tbsp. flour
2 c. chicken broth
1/8 tsp. each curry powder and allspice
1/2 c. cream or milk
1 hard-cooked egg, finely chopped

Melt butter in a 1 quart saucepan over moderate heat. When it bubbles, add onions and mushrooms. Stir two minutes until the vegetables are glazed. Add spinach and stir; lower the heat. Add flour to the vegetables and stir well, then blend in broth, a little at a time. Season with curry and allspice. Simmer 5 to 7 minutes, uncovered, adding cream towards the end. Ladle into warmed bowls and sprinkle each with some chopped egg.

Serves 6.

smoked sausage soup

by Diana

1/2 lb. smoked pork sausage
2-3 c. cabbage
1/2 small turnip OR 4 small potatoes
2 carrots
1 stalk celery
salt
milk or cream

Slice all the vegetables while the sausage is boiling gently in 2 quarts of water. Add the vegetables to the pot with a pinch of salt and cook about 20 minutes or until the vegetables are soft and the soup is very thick. Remove the sausage and cut into 1/4 inch slices. Return the sausage to the soup and thin with milk or cream. Cover and heat.

oyster bisque

by Diana

1 or 2 celery stalks, chopped
1 small onion, chopped
1 green pepper, chopped
3 tbsp. butter
1 c. oyster liquid
1 quart fish stock or milk
salt and pepper
1 tsp. paprika
pinch of thyme
dash of cayenne and nutmeg
2 c. oysters, preferably fresh

Put first three ingredients in a saucepan with the butter and cook over a low heat. Add oyster liquid, fish stock or milk and cook 10 minutes without boiling. Blend until smooth or press through a sieve. Add seasonings, reheat and add oysters just before serving. The oysters should not be cooked too long, they only need to be heated. If using fish stock, you may add 1 c. of scalded cream with the oysters.

Serves 4-5.

mum's old quebec pea soup

by Diana

1 lb. dried peas
1 large onion, minced
1 tbsp. butter
1 tsp savory
1-2 lbs. salt pork (or large ham bone)
1 tbsp coarse or sea salt

Wash and sort peas, discarding spoiled ones. Soak overnight in enough cold water to cover and in the morning, measure the water in which the peas have soaked and add enough to make 4 quarts. Pour water over the peas. Saute the onion in the butter and add to the soup with the savory and the salt pork. Bring to a boil, cover and simmer for 2-3 hours or until the peas are tender but remove the pork after 1 1/2 hours. (Cool the pork and eat cold). When peas are tender, remove about 2 cups, blend and return to the soup along with the salt.

mum's lentil soup

by Diana

2 c. lentils
2 slices bacon, diced
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 sprigs of parsley, chopped
1 garlic clove, minced
1/4 tsp pepper
2 tsp salt
20 oz can tomatoes
2 tbsp wine vinegar
pinch of oregano

Wash lentils and place in a large pot with 8 cups of water and the next ingredients. Simmer uncovered for 1 1/2 hours, then add salt, tomatoes, vinegar and oregano. Taste for seasoning and serve when hot.

Serves 8-10.

italian chick pea soup

by Diana

1 1/2 c. dried chick peas OR 20 oz can chick peas
1 slice salt pork, diced
1 large onion, thinly sliced
1 small carrot, diced
1 celery stalk, minced
1 small white turnip, diced
3 tomatoes, seeded, chopped OR 1 c. drained, canned tomatoes
1 garlic clove, minced
1/2 c. uncooked shell noodles
salt, pepper
grate Parmesan cheese

Soak dried peas overnight in water and cover. Fry pork in a heavy saucepan over medium heat until crisp. Add onion and saute about 3 minutes. Add remaining vegetables and garlic and cook another 10 minutes. Add drained peas, 5 c. of warm water and noodles. Simmer uncovered over a low heat, allowing the soup to bubble gently for about 1 hour or until the dried peas are tender. (If using canned peas, simmer for 30 minutes). Season to taste and serve with Parmesan cheese.

Serves 5-6.

goulash soup

by Diana

1 tsp. oil
2 slices bacon
1 medium potato
1 carrot
8 oz. beef
1 large onion
marjoram or oregano
1 clove of garlic
1/3 c. flour
6 c. beef stock

Heat the pan and add the oil. Once the oil is hot, add the bacon, diced potato, diced carrot and diced onion to the pan. Once the bacon is rendered and the onion is soft, add the beef and the herbs and stir. Stir in the flour and the stock and allow the soup to simmer for 45 minutes to an hour, stirring from time to time.

carrot and beer soup

by Diana

10 oz chicken stock
3 large carrots, diced
4 tbsp. butter
3 tbsp. flour
3 c. milk
1 c. beer
salt and pepper

Bring stock to a boil. Add carrots, cover and cook until tender, about 15 minutes. Mash mixture with a fork or blend until smooth. Brown butter over medium heat, add flour and stir until thickened or about 5 minutes. Add beer, salt and pepper and bring to a boil, then add the carrot/stock mixture. Heat gently but do not boil.

Serves 4.

basic cream soup

by Diana

5 tbsp butter
2 tbsp flour
2 c. chicken or turkey stock
2 c. finely chopped vegetable (lettuce, broccoli, spinach, peas, carrots, cauliflower or asparagus can be used)
1 c. whipping cream
salt and pepper

Melt 3 tbsp of butter in a saucepan over medium heat and stir in the flour. Add chicken stock, stirring with a whisk until the liquid is smooth. When the mixture has begun to thicken (~ 5 minutes), reduce the heat, cover and cook for 15 minutes. Add vegetable* (s) and cream and allow to cook over a very low heat for 5 minutes, Season to taste and stir in remaining butter. 
*anything but lettuce should already be parboiled prior to finely chopping.

Gram's lemon cake

My Gram, Dorothy, was a baker. Whenever she came to stay we got all filled up on pies and cookies and cakes as they were not regular treats in our house. Here is her lemon cake recipe.

1 package Lemon Cake Mix (Duncan Hines Lemon Supreme)
1 package lemon jello
4 eggs
3/4 c. water
3/4 c. cooking oil or Crisco
Syrup:
1/4 c. sugar
1/3 c. lemon juice

Put the cake mix, jello mix, 4 eggs and water into a large bowl. Mix well. Add the oil and mix.
Bake in a greased and floured pan about 10" by 13" for about 40 minutes at 350º.
Leave in the pan and while still warm puncture all over with a fork. Pour the syrup over the cake. 

Note: this cake is huge. I once made it with lime jello instead of lemon and the cake turned a neon green.

nanaimo bars

Mmmmmmmmmm.

Base:
1/2 c butter
1/4 c sugar
5 tbsp cocoa
1 tsp vanilla
1 egg
2 c graham wafer crumbs (~ 28 single crackers)
1 c coconut
1/2 c chopped walnuts (very optional)

Icing:
1/4 c butter
3 tbsp milk
2 tbsp vanilla custard powder
2 c icing sugar

Topping:
4 squares semi-sweet chocolate
1 tbsp butter

Base:
Place the butter (softened), sugar, cocoa, vanilla and the egg into a bowl. Set the bowl in a dish of boiling water. Stir well until the butter has melted and the mixture resembles a custard. Combine the graham wafer crumbs and nuts (if using) and blend well. Add to the cooked mixture and pack evenly into a 9 inch square pan.

Icing:
Cream butter and milk which has been combined with the vanilla custard powder. Blend in icing sugar. Spread over the chocolate base and let stand about 15 minutes or so to harden.

Topping:
Melt the chocolate with the butter and spread over the custard icing. When set, cut into bars.

Note: The font for the nuts is curtesy of my Dad who printed this recipe for me - he is not a fan of walnuts.