Standby Recipes

7/28/2019 Standby Recipes

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Stand By Recipes

Mains..................................................................4 Satay...............................................................4

Satay Marinade ..........................................4Peanut Sauce..............................................4

Steak...............................................................4 Steak Marinade..........................................4

Soft Tacos.......................................................4Meatballs .......................................................5Rouladen ........................................................5Hamburgers ...................................................5Hamburger Curry ...........................................6BBQ Chicken Breast........................................6Thai Chicken...................................................6Honey Garlic Chicken .....................................6Chicken and Sweet Potato Skillet...................7Butter Chicken................................................7

Garam Masala Spice Mix............................7Chicken Korma...............................................8Chicken in Paprika Sauce ...............................8Chicken Spring Rolls .......................................8Honey Garlic Chicken Meatballs ....................9Pork Chops.....................................................9Ham Skillett....................................................9Basic Tomato Sauce for Spaghetti .................9

Spaghetti Carbonara......................................9Parmesan Fish..............................................10Maple Salmon..............................................10Salmon with Mushrooms and Cheese.........10Basa Fish in Coconut Sauce..........................10

Coconut Rice............................................10Fish in Lemongrass Coconut Sauce..............11Curried Fish Stew.........................................11Sushi.............................................................11

Sushi Vinegar ...........................................11Spicy Shrimp and Vegetable Sauce..............12Pad Thai .......................................................12Portobello Stuffed Mushroom Burger.........13Lamb Roast ..................................................13

Sides.................................................................14 Coconut Rice................................................14Basmati Rice.................................................14Roast Potatoes.............................................14Potato Casserole..........................................14Potato Salad.................................................14Spinach Salad...............................................14Oil and Vinegar Salad Dressing ....................15Italian Style Spaghetti Squash......................15Cauliflower with White Sauce .....................15Aloo Gobi .....................................................15


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Bahmi...........................................................15Oriental Noodles..........................................16Stuffed Mushrooms .....................................16Beer Bread ...................................................16Corn Bread ...................................................16Corn Chowder ..............................................16French Onion Soup.......................................17Crab Dip........................................................17Spinach Dip ..................................................17Hummus Dip ................................................17Pesto ............................................................17

Breakfast ..........................................................18Thin Pancakes ..............................................18Thick Pancakes ..................................... ........18French Toast.................................................18Scrambled Eggs ............................................18Oatmeal Griddle Cakes ................................18Oat Bran Hot Cereal.....................................18

Beverages.........................................................19 London Fog Tea Latte...................................19Cocktails .......................................................19

Key Lime Pie .............................................19Peach Cloud..............................................19Creamsicle................................................19 Rum Relaxer .............................................19

Purple Stuff..............................................19Lynchburg Lemonade ..............................19Atomic Lokade .........................................19Layered Grasshopper...............................20Ice Capp ...................................................20Frogster....................................................20Baby Eskimo.............................................20White Heart .............................................20Black Licorice ...........................................20Fruity Rum Drink......................................20Brandy Alexander ....................................20

Irish Cream...................................................20Mango Lassi .................................................20

Mocktails .........................................................21Samson Screwdriver ................................21Early Temple ............................................21Jericho Juice.............................................21Garden of Eden........................................21Solomon Sipper........................................21Burning Bush............................................21Virgin Mary ..............................................21Red Sea-sar ..............................................21

Desserts ...........................................................22100 Good Cookies........................................22Almond Cake................................................22


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Almond Frosting:......................................22Apple Crisp ...................................................23Bread Pudding..............................................23Banana Upside Down Cake ..........................23Banana Quinoa.............................................24Butterscotch Brownies.................................24Cheesecake ..................................................24Chiffon Cake (Bundt Cake) ...........................25Chocolate Orange Banana Bread with White

Chocolate Chunks.........................................25Coconut Ginger Crescent Rolls.....................26Ginger Cake..................................................26Peanut Butter Cookies .................................26PBJ Cookies ..................................................26Peanut Butter Rice Krispies Squares............26Ginger Shortbread........................................27Pumpkin Cake ..............................................27Rice Pudding.................................................27Snickerdoodle Coffee Cake ..........................27Spanish Bar Cake..........................................28

Cream Cheese Frosting ............................28Truffles .........................................................28Caramel Icing................................................28

Shortcuts..........................................................29 Mixtures...........................................................30

Garam Masala Spice.................................30

Pumpkin Pie Spice....................................30Cajun Spice...............................................30Creole Spice .............................................30Mulling Spice............................................30Vanilla Syrup............................................30Simple Syrup............................................30Sour Mix...................................................30

Substitutions....................................................31


4/31

4

Mains

Satay500 g beef, pork or chicken cut into 2 pieces

Marinade (recipe follows)

Peanut Sauce (recipe follows)

Marinate meat, ensuring it is completely

covered. Beef needs at least one hour; pork and

chicken can be reduced to 20 minutes. Thread 5

pieces of meat onto each skewer and place on

baking sheets. If wooden skewers are used

instead of metal ones, they need to be well-

soaked in water first so they dont burn. Broil

on top rack of oven for 4-5 minutes, or until

done, turning halfway through. Do not leave

unattended; items being broiled can burn

quickly. Serve with Peanut Sauce.

Satay Marinade

1/4 cup BBQ sauce

2 tablespoons canola or olive oil

2 tablespoons Italian dressing

2 tablespoons water

1/2 teaspoon garlic salt

1/2 teaspoon pepper

Peanut Sauce

1 clove garlic1 teaspoon vinegar

1 tablespoon sugar

5 tablespoons peanut butter

1 tablespoon soy sauce

1 teaspoon Italian salad dressing

Sambal or hot sauce to taste

hot water (approximately 5 tablespoons)

Crush garlic thoroughly and add remaining

ingredients, except for water. Stir, then add

boiling water, one tablespoon at a time until

desired consistency is reached. Add more water

if sauce is too thick.

Steak500 g steak 1/2 thick, trimmed of fat

1 tablespoon barbecue sauce

2 teaspoons steak spice

Brush barbecue sauce on both sides of steak

and sprinkle with steak spice. Bake at 400

degrees F. for 25 minutes. Turn steak halfway

through cooking. Reduce time if steak is cut

thinner or medium rare or rare is desired.

Tougher cuts of steak can be marinated first for

1 hour or more.

Steak Marinade

1/4 cup canola or olive oil

2 tablespoons soy sauce

2 tablespoons lemon juice2 tablespoons Worcestershire sauce

1 clove garlic, crushed

1/2 teaspoon pepper

1/4 teaspoon hot pepper sauce

Soft Tacos500 g lean ground beef

1/4 teaspoon pepper

1/2 teaspoon salt


1 teaspoon paprika1/4 teaspoon hot pepper sauce

2 tablespoons ketchup

12-inch tortilla wraps

Toppings:

1 cup shredded cheddar cheese

1 cup chopped lettuce

1/2 onion, chopped

1/2 cup light sour cream

1 large tomato, chopped

Fry ground beef until no longer pink, then drain

off fat. Stir in remaining ingredients. Place meat

and topping ingredients on wrap and fold into a

roll, closed at one end.


5/31

5

Meatballs2 slices bread

500 g lean ground beef

1 onion, chopped

2 teaspoons steak spice1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion salt


1/8 teaspoon cloves

1 beef bouillon cube

1 tablespoon sugar

1 egg, lightly beaten

Bread crumbs

2 tablespoons margarine

Add enough warm water or milk to bread to

make a mush and mix with fork. Add to ground

beef along with onion and spices and shape into

meatballs about the size of golf balls. Dip

meatballs in egg and roll in breadcrumbs.

Melt two tablespoons margarine in pan and fry

meatballs on medium high until browned on

both sides. Cover and simmer for 30 minutes.

Add a little water if pan becomes too dry.

Rouladen

4 slices beef, thinly cut or pounded thin

yellow mustard

dijon mustard

2 medium pickles, cut into spears

1/2 onion, sliced

salt and pepper

4 slices bacon

2 cups water

1 bouillon cube

4 bay leaves

garlic powder

steak spice

cornstarch

Lay out slice of beef and brush with both

mustards. Sprinkle with salt and pepper. At one

end, place pickle spears, onion and bacon.

Starting from the end with the pickles, roll upthe meat and use 2 toothpicks to hold the roll

together. Place the water, bouillon, bay leaves,

garlic powder, steak spice and any remaining

onions in the pressure cooker and stir. Add the

meat. Secure the lid and turn heat on high.

Once the pressure cooker starts releasing

steam, lower heat to medium high and cook for

20 minutes. Cool pressure cooker in cold water

to quickly remove pressure. Remove meat and

thicken sauce with cornstarch mixed with a

little water to make a gravy.

Hamburgers500 g lean ground beef

2 slices bread

6 tablespoons milk

1/2 onion, chopped

1 teaspoons steak spice


1/4 teaspoon salt

1/8 teaspoon pepper

Add milk to bread and mix with fork to make a

mush. Add to ground beef along with remaining

ingredients and shape into patties. Broil for 10-

15-minutes turning halfway through. Cooking

time depends on how thick the patties are.


6/31

6

Hamburger Curry1 lb lean ground beef (or chicken, turkey, lamb)

28 oz can tomatoes or spaghetti sauce

1 onion, chopped

2 cloves garlic, minced

2 teaspoons curry powder1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon turmeric

1 cup basmati rice or jasmine rice or long-

grained white rice

2-1/4 cups water

Brown ground beef in a deep pan sprayed with

non-stick cooking spray (or cook on High in

microwave for 5 minutes.) Discard fat. Mix the

rest of the ingredients together, then add to

beef in pan and stir. Bring to a boil. Cover andsimmer for 20-25 minutes.While beef is

cooking, bring water to a boil. Add rice and stir.

Lower heat and simmer, covered, for 15-20

minutes. Do not remove cover for first 15

minutes. Serve over white rice.

BBQ Chicken Breast5-6 chicken breasts

2 teaspoons butter or canola oil

1/4 cup BBQ sauce (mixture of Kraft Garlic and

Kraft Honey Garlic)2 teaspoons BBQ seasoning

1 teaspoon steak spice

1/2 teaspoons garlic salt

1/8 teaspoon pepper

1/2 teaspoon sugar

2 cloves garlic, pounded

1/2 bay leaf

Mix all ingredients except bay leaf in oven proof

dish, then add chicken and toss to coat. Add bay

leaf and bake at 400 degrees F for 30 minutes.Turn chicken over halfway through cooking and

add water if pan is too dry.

Thai Chicken4 chicken breasts, cubed

1 cup green beans, cut up

14 oz can coconut milk, stirred

1/2 onion, chopped

2 cloves garlic, minced1/2 teaspoon grated fresh ginger

1/4 teaspoon red pepper flakes

1/2 lime (juice and 1 teaspoon grated peel)

Saute onions, garlic, ginger, red pepper flakes

and lime peel in a little of the coconut milk. Add

chicken, beans, lime juice and the rest of the

coconut milk. Bring to a boil, then reduce heat

and simmer, covered, for 20 minutes. Serve

over white rice or coconut rice (see Side

Dishes.)

Honey Garlic Chicken1 kg chicken breasts, boneless, skinless

1/2 cup honey

1/2 cup water

2 clove garlic, minced

1 teaspoon soy sauce

Mix all ingredients and pour over chicken. Bake

at 400 degrees F for 30-35 minutes. Turn

chicken halfway through cooking.


7/31

7

Chicken and Sweet Potato SkilletCooking time can be reduced by pre-cooking

sweet potatoes and green beans in the

microwave before adding it to the skillet.

1 tablespoon apple cider vinegar

4 tablespoons water

2 cloves minced garlic

1/2 teaspoon fresh grated ginger

1 lb chicken breast, skinless, boneless

2 medium apples

sweet red pepper

2 sweet potatoes

2 cups green beans

1/2 cup 1% Greek yogurt, vanilla

1 tablespoon honey

1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

In a deep non-stick pan, heat apple cider

vinegar, water, garlic and ginger. Cut chicken

into 1-inch pieces and add to cider mixture. Stir

on medium heat until chicken is browned,

about 10 minutes. Add more water if pan

becomes dry. Core and dice apples. Dice

pepper. Peel and dice sweet potatoes. Add to

chicken mixture together with yogurt, honey,

cinnamon, nutmeg, salt and pepper. Cover and

simmer until sweet potatoes are cooked, about

45 minutes. If sweet potatoes and green beans

have been pre-cooked in the microwave,

reduce simmer time to 15 minutes. Serve in

bowls like stew. Serves 4

Microwaving:

For 2 sweet potatoes, pierce with a fork a few

times and microwave for 6-7 minutes, turning

over midway through.

For 2 cups green beans, microwave, covered,

with cup water for 6-7 minutes.

Butter Chicken4 chicken breasts, boneless, skinless, cubed into

3 inches

3 tablespoons butter or Becel margarine,

divided

1 medium onion, chopped


1 teaspoon ginger, grated

2 teaspoons fresh lemon juice (1/4 lemon)

1 teaspoon garam masala

1 teaspoon chili powder1/8 teaspoon cayenne pepper

1/4 teaspoon salt


1 teaspoon cumin

1 bay leaf

1/4 cup yogurt

1 cup milk

1 cup tomato paste

1 tablespoon cornstarch

In a deep pan, saut onions in 1 tablespoonbutter until onions are soft. Stir in garlic and

ginger and saut 1 minute more. Stir in

remaining ingredients except for cornstarch.

Bring to a boil, then reduce heat and simmer,

covered, for 20 minutes. Remove bay leaf and

thicken with cornstarch mixed with a little cold

water. Serve over white rice. Serves 4.

You can buy garam masala as a spice mix or

make it yourself:

Garam Masala Spice Mix

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg


8/31

8

Chicken Korma

4 chicken breasts, cubed

1 cup yogurt

1/4 cup water

1 cup cashews, ground

2 tomatoes, pureed

1 onion, minced or pureed


1 teaspoon fresh ginger, grated

1/4 teaspoon chili paste (sambal), optional

1 tablespoon garam masala (buy premixed or

see above)

1/2 teaspoon ground cinnamon

1 tablespoon fresh coriander, chopped

(optional for garnish)

Grind cashews in blender or food processor.

Puree tomatoes in blender or food processor.

Mince onions and garlic. Grate ginger. Cube

chicken breasts. Add all ingredients except

coriander garnish into a large covered

saucepan. Add chili paste if you prefer it spicy.


covered, for 20 minutes. Serve over rice.

Garnish with fresh coriander.

Chicken in Paprika Sauce4 chicken breasts, boneless, skinless, cubed into

3 inches

1 tablespoons canola oil

1 cup mushrooms, sliced


1 tablespoon paprika

1/4 teaspoon salt


1 teaspoon dried parsley or 1 tablespoon fresh

parsley

dash hot sauce

1/4 cup no fat sour cream

1 cup spaghetti sauce

1/2 cup water

2 cups green beans or frozen mixed vegetables


In a deep pan, saut mushrooms in canola oil.

Stir in garlic and saut 1 minute more. Stir in

remaining ingredients except for cornstarch.


covered, for 20 minutes. Thicken with

cornstarch mixed with a little cold water. Serve

over white rice. Serves 4.

Chicken Spring Rolls2 chicken breasts, chopped

1/4 red onion, minced

2 celery stalks, chopped


1/2 teaspoon fresh ginger, grated


1 tablespoon sesame seeds

1/2 cup shredded carrot

1 cup bean sprouts1/8 teaspoon black pepper

egg roll wrappers (package of 18)

1/2 cup canola oil for frying

Stir fry all ingredients except bean sprouts and

egg roll wrappers until chicken is cooked and

vegetables are soft. Add bean sprouts and cook

a few minutes more. Drain and let cool. Place

heaping tablespoon of the filling along one edge

of each egg roll wrapper. Roll up slightly, fold in

side edges, then continue to roll the rest of the

way. Moisten edge to seal closed. Pan fry in

canola oil, turning occasionally, until golden

brown and heated thoroughly.


9/31

9

Honey Garlic Chicken Meatballs2 lbs. ground chicken

1/4 cup oat bran

1/8 teaspoon pepper

1/8 teaspoon paprika1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 cup honey

1 cup water



Combine ground chicken, oatbran and spices.

Roll into small meatballs. Brown on frying pan

or microwave on High for 4 minutes, turning

halfway through. Mix honey, water, garlic and

soy sauce. Add to partially cooked meatballsand their juices. Bring to a boil, then simmer,

covered, for 25 minutes.

Pork Chops500 g pork chops 1/2 thick, trimmed of fat

1 tablespoon barbecue sauce

Brush barbecue sauce on both sides of pork

chops. Bake at 400 degrees F. for 25 minutes.

Turn pork halfway through cooking. Reduce

time if chops are cut thinner. Chops should betender but not pink inside.

Ham Skillett3 potatoes, diced

1 tablespoon olive oil

1/2 onion, diced

1/2 red pepper, diced

1 1/2 cups cooked ham, cubed

1 cup cheddar cheese, grated

3 eggs, lightly beaten

1/4 teaspoon salt1/8 teaspoon pepper

1/8 teaspoon garlic powder

Saute potatoes in olive oil until soft. Add onion

and pepper and continue until they are soft as

well. Add remaining ingredients. Stir

occasionally until eggs are set.

Basic Tomato Sauce for Spaghetti1 large onion, chopped


1 tablespoon olive oil

5 tomatoes, chopped2 stalks celery, chopped

2 bay leaves

1/4 teaspoon pepper

1/2 teaspoon onion salt


1 teaspoon paprika

1 teaspoon sugar

In a large pot, fry onions and garlic in olive oil.

Stir in remaining ingredients. Bring to a boil and

turn down to a simmer for 30 minutes. Remove

bay leaves.

Spaghetti Carbonara8 slices bacon, chopped into 1-inch pieces


1/4 cup milk or cream

3 eggs, lightly beaten with fork

1 cup parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon white wine

1 lb. spaghetti

Fry bacon until crisp. Drain bacon fat, reserving

2 teaspoons. Saut garlic in bacon fat. Combine

all ingredients except noodles. Cook and drain

spaghetti noodles. Add sauce to hot noodles

and toss well. Serve immediately.


10/31

10

Parmesan Fish1/2" thick fillets of a white fish such as sole,

perch, halibut

non-stick cooking spray

1/2 lemon1/4 teaspoon garlic salt

1/4 teaspoon salt

1/4 teaspoon pepper or lemon pepper

2 teaspoons parmesan cheese

Spray a casserole dish with non-stick cooking

spray and place fish in a single layer. Sprinkle

lightly with lemon juice, then with garlic

powder, lemon pepper and parmesan. Bake,

uncovered, at 425 degrees F for 10-15 minutes

or until fish is opaque and flakes easily.

Maple Salmon1/4 cup maple syrup



1/8 teaspoon salt

1/8 teaspoon pepper

1 pound salmon

Stir all ingredients except fish in an ovenproof

dish. Add salmon in a single layer, turning over

to coat with sauce. Bake at 400 degrees for 15-20 minutes or until done. Sauce can be used

with rice as a side dish.

Salmon with Mushrooms and Cheese4 servings salmon fillets

1/2 lemon


1 cup sliced mushrooms

1 tablespoon canola oil

1/4 teaspoon salt

8 teaspoon light sour cream1/2 cup grated cheddar cheese

1/4 teaspoon paprika

Spray a casserole dish with non-stick cooking

spray and place salmon in a single layer.

Squeeze lemon juice on salmon and broil 6-8

minutes until it is cooked all the way through.

Fry mushrooms in oil until water is released.

Drain and sprinkle with salt. Over each portion

of salmon, spread mushrooms, then sour

cream, then cheese, then sprinkle with paprika.

Broil for another 4-6 minutes until the cheese

starts to brown.

Basa Fish in Coconut SauceBasa is a mild white fish. This recipe is very quick

to make. I serve it with a side of coconut rice to

use up the rest of the coconut milk in the can

and the fish is done before the rice finishes

cooking.

4 basa fish filets

3/4 cup coconut milk


1/8 teaspoon hot sauce or chili paste2 garlic cloves, minced

1/4 teaspoon salt

1/16 teaspoon pepper


Cut fish into 3-inch pieces. In a large skillet or

wok, mix all ingredients except cornstarch. Cook

on medium-high until fish becomes opaque,

approximately 10 minutes. Stir in cornstarch

mixed with a little water to thicken sauce.

Serves 4.

Coconut Rice

1 cup coconut milk

1-1/4 cup water

1 cup basmati rice

1 teaspoon sugar

In a saucepan with a tight-fitting lid, bring the

coconut milk and water to a boil. Stir in rice and

sugar. Cover and simmer for 15-20 minutes. Do

not remove lid during first 15 minutes of

cooking time.


11/31

11

Fish in Lemongrass Coconut Sauce1 pound white fish filets such as sole, perch,

halibut

2 teaspoons minced lemongrass (inner parts of

3 bulbs)4 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/2 cup chicken broth

1/2 cup coconut milk

1/2 teaspoon hot sauce or chili paste (sambal)

1 tablespoon fish sauce

1/2 lime, juiced

1 medium onion, chopped

1/4 cup fresh cilantro, chopped

2 cups mushrooms, sliced

1 tbsp cornstarch

Cut fish into 3-inch pieces. In a large skillet or

wok, mix all ingredients except cornstarch. Cook

on medium-high until fish becomes opaque,

approximately 10 minutes. Stir in cornstarch

mixed with a little water to thicken sauce.

Serves 4.

Curried Fish Stew1 teaspoon canola oil

2 teaspoon water

1 onion, chopped2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon chili powder

1 pkg. (400 g) fillets of a white fish (such as sole,

perch, halibut), cubed

1 potato, cubed

1 large carrot, chopped

1 tin (19 oz/400 g) french style seasoned green

beans (retain water)

(or replace with 2 cups green beans, sliced

diagonally, 1/2 red pepper, diced and 1/2 cupwater)

2 beef bouillon cubes

1/2 cup evaporated skim milk

1 tablespoon sugar

1/2 teaspoon. salt

1/4 teaspoon pepper

cornstarch to thicken if necessary

In a deep saucepan, saut onion, garlic, curry

and chili in oil/water mixture. Add fish, potato,

carrot, beans and water from beans. Stir and

bring to a boil. Add all remaining ingredients,

except cornstarch. Cover and simmer for 1

hour. Thicken with cornstarch mixed with a

little cold water, if necessary. Serve over white

rice. Serves 4.

Variation: Chicken instead of fish.

Sushi1/3 cup short-grained rice

2/3 cup water

1 tablespoon sushi vinegar (see recipe below)

3 sheets nori (dried seaweed)

3 pieces surimi (fake crab legs)soy sauce

wasabi paste to taste

Bring water to a boil, stir in rice, cover and

reduce heat to minimum. Cook for 15 minutes

without lifting the lid. Stir in sushi vinegar. Let

cool slightly. Place the seaweed sheet, shiny

side down on bamboo rolling sheet or on waxed

paper. Place a 1-inch line of rice along the long

edge of the sheet. Cut the surimi lengthwise

and place on top of the rice. Roll tightly into logshape. If necessary, moisten edge to help it

stick. Repeat to make two more logs. Let sit for

5 minutes, then cut logs into disks with a very

sharp knife. Mix soy sauce with wasabi to make

a dipping sauce.

Tip: Short-grained rice is stickier than long-

grained rice.

Sushi Vinegar

1/3 cup vinegar

2 tablespoons sugar

1-1/2 teaspoons salt

Boil until sugar and salt are dissolved.


12/31

12

Spicy Shrimp and Vegetable Sauce

1 onion, chopped

1 entire head garlic, minced1 tablespoon fresh ginger, grated

3 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon garlic powder


2 teaspoons BBQ seasoning

1/2 tablespoon steak spice

2 teaspoons chili powder

1 teaspoon paprika

1 bay leaf

1 teaspoon lemon grass, minced inner whiteparts

1/4 teaspoon cayenne pepper

1 tablespoon ketchup

1 tablespoon sugar

1 teaspoon sambal or to taste

1/2 tablespoon vinegar

1 sweet red pepper, chopped

1 green pepper, chopped

1 cup mushrooms

3-4 ribs celery, chopped

3-4 medium carrots, chopped

3-4 medium potatoes, cubed

1 tomato, chopped

4 green onions, chopped (including white and

green parts)

1-1/2 cups green beans

2 chicken or vegetable bouillon cubes

2 cups water

4 cups shrimp, peeled and deveined

Saute onions, ginger and garlic in vegetable oil

until softened. Stir in remaining spices. Add all

remaining ingredients, cover and bring to a boil.

Reduce heat and simmer until carrots and

potatoes are soft, approximately 30 minutes.

Remove bay leaf and serve over rice. I have also

made this with half chicken and half shrimp.

Pad Thai1/2 package rice noodles (4 ounces)

2 tablespoons Italian salad dressing

1/4 cup ketchup

1/2 lime, juiced


1 tablespoon white sugar

1 teaspoon chili paste (sambal)

1/4 cup vegetable oil1/2 pound firm tofu, drained and cubed


4 eggs, beaten

3 cups bean sprouts

1/2 cup coarsely ground peanuts

1/4 cup chives or garlic chives, chopped

Boil rice noodles until soft but not mushy. Drain

and set aside. Combine Italian dressing,

ketchup, lime juice, soy sauce, sugar, and chili

paste in a bowl. Heat the vegetable oil in a wokover medium-high heat until the oil shimmers.

Cook and stir the garlic and tofu until the tofu

begins to show brown edges, 3 to 4 minutes.

Pour in the eggs, and scramble for 30 seconds,

then add the noodles, sauce, and bean sprouts.

Cook and stir until the noodles are separated,

heated through, and covered with sauce, about

5 minutes. Sprinkle with peanuts and chives.

Notes: You can substitute whole wheat

spaghetti for the rice noodles.

You can add chicken to this dish. Add 2 chicken

breasts cut into small cubes and cook well prior

to adding the tofu. Or if you have leftover

cooked chicken, add it in after the eggs.

Use only 1/2 teaspoon chili paste if you want a

mild version.


13/31

13

Portobello Stuffed Mushroom Burger

4 portobello mushroom caps

non-stick vegetable spray

2 cups raw spinach

1/4 cup old cheddar cheese, shredded

1/4 cup 1% cottage cheese


1/8 teaspoon salt

4 multi-grain thin buns

Preheat oven to 400 degrees F. If mushroom

stems are longish, trim to be level withunderside of mushroom. Spray rounded ends of

mushroom caps with vegetable spray and place

oiled side down on baking sheet. Place spinach

in microwavable bowl, sprinkle with a few drops

of water and microwave on High for one

minute. Chop cooked spinach and mix in

cheddar cheese, cottage cheese, garlic powder

and salt. Divide four ways and spread onto

mushrooms. Bake mushrooms for 12 minutes or

until mushrooms give slightly when touched.

Place between thin buns.

Lamb Roast3 lb. boneless lamb roast

1/2 cup boiling water

1 beef bouillon cube or pkg.

1/2 teaspoon instant coffee1 teaspoon soy sauce


1/2 teaspoon ground ginger

1/2 teaspoon lemon pepper

cornstarch to thicken

Trim away much of top fat, leaving only a light

layer. Place fat side up in a shallow roasting

pan. Mix rest of ingredients and pour over

lamb. Bake at 325 F for 1-1/2 to 2 hours.

Remove lamb and thicken juices with

cornstarch to make a gravy. This also workswell in a slow cooker.


14/31

14

Sides

Coconut Rice1-1/2 cups basmati, jasmine or white rice

14 oz (1-3/4 cups) coconut milk, stirred

1-1/4 cups water1 teaspoon sugar


coconut milk and water to a boil. Stir in rice and

sugar. Cover and simmer for 15-20 minutes. Do

not remove lid during first 15 minutes of

cooking time.

Basmati Rice1-1/2 cups basmati rice

4 tablespoons butter

1/2 onion, chopped

2 chicken bouillon cubes

3 cups water


1/2 teaspoon cinnamon

1 teaspoon salt

3/4 cups unsalted cashews

1/3 cup raisins

In a large saucepan, saut the onion in the

butter, then add the rice, bouillon, water, clove,

cinnamon and salt. Bring to a boil then simmer,covered, for 15 minutes or until rice is cooked.

Mix in the raisins and cashews just before

serving.

Roast Potatoes4 potatoes, chopped

2 tablespoons canola oil

1 teaspoon steak spice


1/4 teaspoon salt

1 teaspoons dried parsley

Mix all ingredients together. Bake, uncovered,

at 400 degrees F for 40 minutes or until

potatoes are soft. Stir occasionally.

Variation: Sweet potatoes or a mixture of both.

Potato Casserole4 pounds potatoes, cut into 1/4-inch cubes

2 tablespoons olive or canola oil

2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon black pepper1 cup cheddar cheese, grated


1/2 cup light cottage cheese

Mix potatoes, oil and spices in a 9x13-inch

lasagna pan. Cover with foil and bake at 400

degrees F for one hour, stirring occasionally.

Mix together cheeses and sour cream. Stir into

cooked potatoes and bake 10 minutes longer.

Potato Salad5 medium potatoes, cubed

1/2 sweet onion, minced

2 tablespoons chives, chopped

2 dill pickles, chopped

salt and pepper to taste

1/3 cup light salad dressing or mayonnaise


1 cup ham, diced (optional)

Boil potatoes until soft but not mushy. Drain

and let cool. Add remaining ingredients and stir

to mix. Refrigerate for several hours.

Spinach Salad4 cups baby spinach

1 cup sliced mushrooms

4 slices pre-cooked bacon

2 eggs

1 tablespoon Italian dressing

Scramble eggs with salt, pepper and garlic salt.

Cut bacon into bits (scissors are an easy clean

up) and heat in microwave for 15 seconds. Tossspinach and mushrooms with dressing. Top with

eggs and bacon.


15/31

15

Oil and Vinegar Salad Dressing1 part vinegar

4 parts oil

1/2 part water

Shake well. Add spices if desired.

Italian Style Spaghetti Squash1 spaghetti squash

1-1/2 cups tomato sauce

3 cups shredded mozzarella cheese


1/4 teaspoon oregano

Pierce spaghetti squash a few times to let steam

escape. Microwave on High for 3 minutes. Slice

lengthwise and scrape out and discard the

seeds and fibers using an ice cream scoop or a

large spoon. Fill one half of the scooped out

squash with water and fit the other half back on

top. Microwave on High in a casserole dish for

approximately 10 minutes, depending on the

size of the squash. Handle hot squash with oven

gloves. Drain any remaining water and scrape

interior with a fork to remove strands. Mix all

ingredients in casserole dish and microwave on

High for 1 minute or until warm and cheese is

melted.

Cauliflower with White Sauce1 cauliflower, cut

4 tablespoons flour

1 tablespoon margarine

2 cups milk

1/4 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon ground nutmeg (optional)

Boil cauliflower until just soft. Do not overcook.

Drain. In a glass bowl mix the flour andmargarine, then add milk, salt and pepper.

Microwave for 1 minute on high. Stir with

whisk. Microwave for 30 seconds more and stir

with whisk. Repeat 4 or 5 times. Watch the

bowl to make sure it doesnt boil over. Pour

over cauliflower. Dust with nutmeg.

Aloo Gobi3 potatoes, chopped

water for boiling

1 cauliflower, chopped

1/2 onion, sliced

1 teaspoon coriander1 teaspoon cumin

1/2 teaspoon turmeric


1/4 teaspoon ginger

2 bay leaves

3 tablespoons olive oil

1 tablespoon lemon juice

1/3 cup water

Boil the potatoes in water for about 15

minutes, or until just barely tender. Remove

from heat and drain. Heat the olive oil in a largeskillet. Add the spices and cook for about 30

seconds, then add the onion, cauliflower and

potatoes. Allow the veggies to cook for 3 to 5

more minutes, then add the lemon juice and

water. Cover and cook for another 6 to 8

minutes, or until cauliflower is done cooking.

Bahmi1-1/2 bags medium egg noodles

Shaved Black Forest ham

MargarineOnion

Green onion

Celery

Garlic


1 teaspoon onion powder

Salt and pepper to taste

Soy sauce

Broth made from bouillon cubes

Cabbage

Boil noodles in hot water for 6 minutes then

drain in colander. Saute ham in margarine. Add

onion, celery, green onion and crushed garlic

and saute until limp. Stir in garlic powder, onion

powder, pepper and salt. Add cabbage, soy

sauce and broth. Heat until cabbage is limp. Stir

in noodles.


16/31

16

Oriental Noodles1 package ramen noodles with seasoning

1/2 cup mushrooms, sliced

4 teaspoons canola oil, divided

1/8 teaspoon garlic salt, divided1/8 teaspoon salt, divided

pinch of pepper

1 cup frozen oriental vegetables

1 tablespoon soy sauce

Sambal or hot sauce to taste

Saut mushrooms in 2 teaspoons canola oil with

pepper and half the garlic salt and salt. Remove

from pan and saut vegetables in remaining oil

with soy sauce, hot sauce, ramen noodle

seasoning and remaining garlic salt and salt.

Cover to speed cooking; add water if panbecomes too dry. Cook noodles and drain. Mix

noodles with vegetables and mushrooms.

Stuffed Mushrooms12 large mushrooms, stems removed

1 cup cheddar cheese, shredded

1/4 cup parmesan cheese

1/2 teaspoon salt

1/8 teaspoon pepper


Mix cheeses and spices together. Stuff into

cavity left by mushroom stems. Bake, cheese

side up, at 400 degrees F for approximately 12

minutes.

Beer Bread3 cups flour

3 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons sugar

1 bottle beer (12 oz)

Combine dry ingredients. Add beer and stir until

it becomes a ball of sticky dough. Do not

overmix. Pat into a greased loaf pan (9x5x3)

and bake at 350 degrees F for 50 minutes or

until done. Remove from pan immediately.

Corn Bread1 1/4 cups white flour

3/4 cup corn meal

4 tablespoons sugar


1/2 teaspoon salt1 egg

1 cup milk

2 tablespoons melted butter

Stir together dry ingredients. Whisk the egg

with the milk and add to the dry ingredients.

Add the melted butter and stir until just

combined. Bake in a greased muffin tin at 375

degrees F for 17 minutes. Makes 12.

Corn Chowder2 potatoes, peeled and cubed

1 cup milk

1 can creamed corn (or 1 cup frozen corn and 1

tablespoon cornstarch mixed with 1 tablespoon

cold water)


1/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried parsley or 1 tablespoon fresh

parsley

1/2 cup cheddar cheese, shredded

1 tablespoon parmesan cheese, grated

Boil potatoes in a large pot and cook until

tender. Drain and mash potatoes but leave it a

bit chunky. Add remaining ingredients except

cheeses. Cover and simmer for 15 minutes. Stir

often to prevent sticking. Just prior to serving,

stir in cheeses until melted.


17/31

17

French Onion Soup4 cups beef broth

1 medium onion, sliced thinly

1/4 teaspoon Worcestershire sauce

3/4 cup shredded mozzarella cheese3/4 cup croutons

Bring broth, onion and Worcestershire sauce to

a boil. Lower heat and simmer until onions are

soft. Pour into individual oven-proof bowls. Top

with croutons then cheese. Broil until cheese is

just browned.

Crab Dip1 pkg flaked surimi (fake crab)

1/2 pkg cream cheese

250 g sour cream

1/4 sweet red pepper, minced

1/4 sweet onion (e.g. Vidalia), minced

salt

pepper

garlic powder

dill

Mix all ingredients together. Chill. Serve with

crackers or pita pieces for dipping

Spinach Dip1 cup low fat sour cream

1 cup light mayonnaise

4-oz tin water chestnuts

8 cups (5 oz) fresh spinach

1 pkg Knorr vegetable soup mix

Cook spinach until just wilted or place spinach

in microwavable bowl, sprinkle with a few drops

of water and microwave on High for one

minute. Chop and squeeze water out of

spinach. Makes 1/2 cup. Mince water chestnuts.Mix all ingredients together. Chill at least 3

hours before serving. Serve in round, hollowed

out pumpernickel or sourdough loaf. Use torn

out bread for dipping.

Hummus Dip16 oz. can of chickpeas or garbanzo beans.

1 clove garlic, minced

1 tablespoon fresh lemon juice

1 teaspoon ground cumin1 teaspoon salt

Drain and rinse chickpeas, pat dry and mash.

Stir in garlic, onion, coriander, cumin, salt and

pepper. The result should be a thick paste.

Serve with crackers or pita pieces for dipping.

Pesto

1 cup fresh basil leaves, chopped

3 tablespoons parmesan cheese, grated

2 cloves garlic, chopped

1/2 teaspoon lemon juice

1/4 cup olive oil

salt and pepper to taste

Add basil, parmesan and garlic to food

processor or blender and mix on low speed.

Add in remaining ingredients and mix until

combined. Serve on pasta noodles.


18/31

18

Breakfast

Thin Pancakes3 cups milk


2 cups flour2 tablespoons canola oil

1/2 teaspoon vanilla

3 tablespoons sugar

canola oil for frying pancakes

Mix all ingredients with a fork, then combine

thoroughly with a wire whisk. Use a large frying

pan greased with some of the oil. Pour in 2

ladles of batter and coat bottom of pan. Fry on

medium-high heat until done, flip the pancake

and fry the other side.

Thick Pancakes1-1/4 cup flour

2 tablespoons sugar

2 teaspoon baking powder

1 egg, slightly beaten

1 cup milk

1 tablespoon canola oil


Mix together dry ingredients. Add remaining

ingredients and stir. Pour 4-inch diameterpancakes onto hot, greased griddle. Lower heat

to medium. Flip pancakes and flatten slightly

with spatula when bubbles appear and edges

are slightly hard. Makes 8.

French Toast2 slices bread

1 egg

1 tablespoon milk

1/4 teaspoon cinnamon (optional)

1 teaspoon canola oil

In a flat-bottomed container, stir eggs, milk and

cinnamon with a fork. Dip bread into egg

mixture, coating both side. Heat oil in frying

pan, add bread, lower heat to medium and

brown on both sides.

Scrambled Eggs2 eggs

2 tablespoons milk

1/8 teaspoon salt

pinch teaspoon pepper

pinch garlic saltcheddar cheese, grated (optional)

Non-stick vegetable spray

Stir eggs, milk and spices with a fork. Spray

frying pan with non-stick vegetable spray; heat

and add egg mixture. Turn down heat to

medium and scrape eggs around pan with a

spatula until they set. Stir in cheese until

melted.

Oatmeal Griddle Cakes2 cups milk

2 cups quick-cooking oatmeal

1/2 cup raisins


1/4 cup canola oil

1/2 cup whole wheat flour

2-1/2 teaspoons baking powder

2 tablespoons sugar (white or brown)

canola oil for frying pancakes

Heat milk and pour over oatmeal and raisins.

Let cool. Add egg and canola oil. Mix togetherflour, sugar and baking powder then add to

oatmeal mixture and stir. Pour 4-inch diameter

batter onto hot, greased griddle. Lower heat to

medium. Flip and cook other side when almost

done.

Oat Bran Hot Cereal1-1/4 cup milk

1/3 cup oat bran

2 teaspoons sugar

1/2 teaspoon vanilla1/4 teaspoon cinnamon

(or replace vanilla and cinnamon with almond

extract)

Stir all ingredients together and heat in

microwave for 3 to 3-1/2 minutes, stirring after

every one minute to prevent lumps.


19/31

19

Beverages

London Fog Tea LatteThe bergamot in the Earl Grey and the vanilla

are a great combination. Includes an easy wayto make foamed milk for lattes.

1 Earl Grey teabag

1 cup boiling water

1 tsp sugar

1/4 tsp vanilla extract

1/2 cup 1% milk

In a large mug, add boiling water to teabag. Let

it steep 1 minute or long enough to be strong.

Stir in sugar and vanilla. While the tea is

steeping, put milk in a mason jar or other

microwavable, lidded container. Put on lid and

shake until very foamy, about 30 seconds.

Remove lid and microwave on High for 30

seconds. Pour milk slowly into tea so that milk

goes in first, then scoop milk foam on top.

Tea Latte Variations:

Almond Cassis: Blackcurrant black tea and

almond extract

Almond: Rooisbos tea and almond extract

Chai: Chai black tea and vanilla extract, dustwith cinnamon

Cocktails

Key Lime Pie

1 oz vanilla schnapps

3/4 oz Roses lime cordial

1 oz 1% milk

Shake with ice. Pour into martini glass. Foamed

milk will form a layer on top.

Peach Cloud

1 oz vanilla schnapps

1/2 oz Absolut peach vodka

1 oz 1% milk

Shake with ice. Pour into martini glass. Foamed

milk will form a layer on top.

Creamsicle

1-1/2oz vanilla schnapps

1-1/2 oz 1% milk

3 oz orange juice

Pour over ice in a glass.

Rum Relaxer

1-1/2 oz rum

1 oz pineapple juice

1/2 oz grenadine

3 oz lemon-lime pop or Fresca

Maraschino cherry (optional)

Shake rum, pineapple juice and grenadine with

ice. Strain into glass and add pop. Garnish with

maraschino cherry.

Purple Stuff

1-1/2 oz blue curacao

1 oz gin

1 oz grenadine

3-1/2 oz tonic water or Fresca

orange slice (optional)

Shake blue curacao, gin and grenadine with ice.

Strain into glass and add pop. Garnish with

orange slice.

Lynchburg Lemonade

1 oz bourbon

1/2 oz triple sec

1/2 oz. simple syrup

juice from 1/4 lemon

2-1/2 oz 7-Up

Shake all except 7-Up with ice. Strain into a

glass and top with 7-Up.

Atomic Lokade5 oz lemonade

1 oz vodka

1/2 oz blue curacao

1/2 oz triple sec

Shake with ice and strain into martini glass.


20/31

20

Layered Grasshopper

1 oz. creme de cacao

1 oz. creme de menthe

1/2 oz 1% milk

mint leaf

Pour creme de cacao into a martini glass. Pour

next 2 ingredients over the back of a spoon into

the glass. Garnish with mint leaf.

Ice Capp

1 oz Kahlua

1 oz creme de cacao

1 oz cream

whipped cream (optional)

cocoa powder (optional)

Shake Kahlua, creme de cacao and cream withice. Strain into espresso cup. Top with whipped

cream and dust with cocoa powder. Tastes like

Tim Horton's Iced Cappaccino.

Frogster

1 oz tequila

1-1/2 oz blue curacao

orange juice

Add ice to highball glass. Add blue curacao and

tequila. Stir in orange juice until drink becomes

green.

Baby Eskimo

4 oz Kahlua

8 oz milk

2 scoops vanilla ice cream

Let ice cream soften for 5 minutes. Stir all

ingredients together. Serve in old fashioned

glass.

White Heart1/2 oz sambuca

1/2 oz creme de cacao

2 oz cream

cocoa powder (optional)

Shake sambuca, creme de cacao and cream

with ice. Strain into martini glass. Dust with

coco powder.

Black Licorice

1 oz sambuca

2 oz cola

Serve in an old-fashioned glass with ice.

Fruity Rum Drink

1-1/2 oz rum

1-1/2 oz grenadine

3 oz juice

orange slice (optional)

Shake rum, grenadine and juice with ice. Strain

into glass and garnish with orange slice.

Brandy Alexander

1-1/2 oz brandy

1 oz creme de cacao

1 oz cream

Shake brandy, creme de cacao and cream with

ice. Strain into martini glass.

Irish Cream1 cup scotch or Irish whiskey (rum or brandy is

good too)

1 cup cream or milk

1 tin sweetened condensed milk

1 tsp. instant coffee

1 tsp. chocolate syrup

Mix all ingredients in a blender. Keeps 3 weeks

in the fridge.

Mango Lassi1 ripe mango, peeled and chopped

12 cup low-fat plain or vanilla yogurt12 cup milk

Liquid honey

12 cup ice cubes

In blender, on high speed, blend mango, yogurt,

milk, honey to taste and ice for 2 minutes or

until smooth.


21/31

21

Mocktails

Samson Screwdriver

1/2 teaspoon sugar

3 oz. tonic water

3 oz. orange juiceice cubes

Stir tonic water and sugar vigorously to remove

fizz. Stir in orange juice. Serve over ice.

Early Temple

1 teaspoon grenadine

6 oz. 7-Up

ice cubes.

Stir 7-Up and grenadine. Serve over ice.

Jericho Juice1 teaspoon grenadine

3 oz. pineapple juice

3 oz. ginger ale

ice cubes

Stir pineapple juice and grenadine. Add ginger

ale. Serve over ice.

Garden of Eden

1 teaspoon amaretto syrup

3 oz. 7-Up

3 oz. apple punchice cubes

Stir apple punch and amaretto syrup. Add 7-Up.

Serve over ice.

Solomon Sipper

1 teaspoon amaretto syrup

6 oz. milk

ice cubes

Stir milk and amaretto syrup. Serve over ice.

Burning Bush

1 teaspoon grenadine

6 oz. milk

ice cubes

Stir milk and grenadine. Serve over ice.

Virgin Mary

4 oz. tomato juice

1/2 oz. lemon juice


1 dash Tabasco sauce

1 pinch each of celery salt, salt, pepper

1 piece celery stalk

1 lime slice

ice cubes

Combine liquid ingredients and seasonings.

Serve over ice. Garnish with celery stalk and

lime.

Red Sea-sar

4 oz. clamato juice


1 dash Tabasco sauce1 lime wedge

celery salt

1 piece celery stalk

ice cubes

Run lime around rim of glass and dip rim in

celery salt. Combine liquid ingredients and

seasonings. Squeeze and add lime wedge. Add

ice. Garnish with celery stalk.


22/31

22

Desserts

100 Good Cookies

1 cup (250 mL) salted butter, at room

temperature

1 cup (250 mL) granulated sugar,

1 cup (250 mL) light brown sugar

1 cup (250 mL) vegetable oil

1 large egg

1 cup (250 mL) Rice Krispies or other crisped

rice cereal,

1 cup (250 mL) quick oats

1 cup (250 mL) unsweetened desiccated

coconut

3 to 3-1/2 cups (750 to 875 mL) all-purpose

flour

1 teaspoon (5 mL) salt1 teaspoon (5 mL) baking soda

1 teaspoon (5 mL) cream of tartar

In a large mixing bowl using an electric mixer,

beat butter and two sugars until fluffy, about 2

minutes. Beat in oil and egg. Beat in cereal, oats

and coconut. In medium mixing bowl, whisk 3

cups (750 mL) flour, salt, baking soda and cream

of tartar. In 2 or 3 additions, beat into cookie

batter. If batter seems too moist, beat in

remaining 1/2 cup (125 mL) flour. Drop byteaspoonful on to parchment-lined cookie

sheets (up to 24 cookies per sheet), about 1

inch (2.5 cm) apart. Bake in preheated 350F

(180C) oven until slightly golden, about 9 to 13

minutes. Cool 5 minutes on sheets. Transfer to

wire racks to cool completely. Store in airtight

container at room temperature up to 1 week or

freeze up to 1 month. Makes at least 100.

Almond CakeDouble this recipe for a layer cake.

1-1/4 cup flour

3/4 cup sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/4 cup butter


1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Beat together all ingredients at low speed with

electric mixer. Beat for a further 3 minutes athigh speed. Line a 9" square baking pan with

waxed paper and pour in batter. Bake at 350

degrees F for 35-40 minutes.

Almond Frosting:

1/2 cup butter, softened

4 1/2 cups icing sugar

3/4 teaspoon vanilla extract

1/2 teaspoon almond extract

6-7 tablespoons milk

Cream butter until fluffy. Beat in icing sugar 1-2

cups at a time. Add extracts. Add milk a little at

a time until the desired consistency is reached.


23/31

23

Apple CrispFilling:

5 apples

2/3 cup sugar

1/2 teaspoon ground cinnamon2 tablespoons butter

3 tablespoons maple syrup

Topping:

3/4 cup flour

1/2 teaspoon ground cinnamon

1/2 cup brown sugar

3/4 cup oatmeal

1/2 cup butter

Toss apples with sugar and cinnamon and

spread in a greased 8 square glass pan. Dotwith butter and drizzle with maple syrup. Cover

loosely with foil and bake at 425 degrees F for

30 minutes. Combine flour, cinnamon, brown

sugar and oatmeal. Cut in butter until mixture

resembles coarse crumbs. After apples have

baked for 30 minutes, reduce heat to 325

degrees F, add topping and bake for 15 minutes

more with foil off. Serve plain or with ice cream

or whipped cream. Serve warm or at room

temperature.

Bread Pudding

6 slices bread

4 eggs

2 cups milk

3/4 cup white sugar


1 teaspoon vanilla extract

1/2 cup sliced almonds

Break bread into small pieces into a greased 8-

inch square pan. Whisk together eggs, milk,

sugar, cinnamon, and vanilla. Pour over bread,

and gently press down bread until it is covered

by the liquid. Sprinkle with almonds. Bake at

350 degrees F for 45 minutes. Serves 6.

Banana Upside Down Cake1/2 cup butter or margarine

1-1/2 cups sugar2 eggs, beaten

2-1/4 cups flour

1/2 teaspoon salt


1 cup milk

1 teaspoon vanilla

TOPPING

2 bananas

1/3 cup butter

3/4 cup brown sugar

Soften butter and add sugar gradually. Add eggs

and beat until fluffy. Sift flour, salt and baking

powder and add alternately with milk and

vanilla, beating well after each addition. For

topping, melt butter in an 8" square pan and

sprinkle sugar evenly over batter. Layer with

sliced bananas. Pour batter over topping. Bake

at 350 degrees F for 45 minutes. Turn upside

down while still hot. Serve plain or with

whipped cream or with ice cream.


24/31

24

Banana Quinoa

2/3 cups water

1/3 cup quinoa

1 soft banana

1 cup 1% milk

2 tablespoons brown sugar


cinnamon sugar (optional)


water to a boil. Stir in quinoa. Cover and

simmer for 15 minutes. Do not remove lid

during cooking time. Mash banana and stir in

milk, brown sugar and vanilla. Once quinoa iscooked, increase heat to medium and stir in

banana mixture. Continue cooking, stirring

constantly until thickened. Serves 4. Serve hot

or cold, dusted with cinnamon sugar. The

banana flavour is more intense when served

hot.

Note: To make your own cinnamon sugar, mix 1

part ground cinnamon to 1 part icing sugar (or

castor sugar or white sugar that you have

ground finer in a blender, coffee grinder or foodprocessor.)

Butterscotch Brownies1 cup brown sugar

3/4 cup flour


1/4 teaspoon salt

1/3 cup butter

2 teaspoons vanilla



Mix dry ingredients together. Melt butter and

add to dry ingredients. Add vanilla and eggs. Stir

well. Spray 8x8 pan with non-stick cooking

spray. Spread mixture in pan (batter will be

thick). Bake at 325 degrees F for 30-35 minutes.

Cool, cut into 16 squares.

Variation: Pour into raw pie shell and bake for

45-50 minutes. Serve with whipped cream.

CheesecakeCRUST

1-1/4 cups graham cracker crumbs1/4 cup sugar

5 tablespoons melted butter

CHEESECAKE

1 lb/500 g (2 pkgs) cream cheese, softened

1 cup sugar

4 eggs

2 tablespoons flour

2 teaspoons vanilla

1 cup evaporated milk or 10% cream

Mix the cracker crumbs, 1/4 cup sugar andmelted butter in a bowl. Line the base of a 9

spring form pan with the prepared crumbs,

bringing the crumb mixture just slightly up the

sides of the pan. Cream the cheese with 3/4 cup

of sugar, then add the eggs one at a time and

blend thoroughly but do not overbeat. Add the

flour and vanilla and continue to mix. Add the

evaporated milk or cream and continue to mix

until blended. Pour the cheese mixture into the

prepared pan. Bake at 325 degrees F for

approximately 1 hour. Test that the cheesecake

is cooked by touching the centre lightly with

your finger. If the cake remains depressed, it

needs a few minutes more, if it returns to

shape, it is cooked. Immediately upon removal

from oven, run a knife along the edge to loosen

it from the pan. Let cool and remove spring

form sides. Add topping as desired.


25/31

25

Variations:

Pumpkin Cheesecake: Replace evaporated milk

with 8 oz. pumpkin pure. Add 1 teaspoon

cinnamon to flour and 2 teaspoons cinnamon to

crust.

Chocolate Cheesecake: Use chocolate graham

cracker crumbs. Add 2/3 cup cocoa powder to

flour. Increase sugar in the cheesecake to 1-1/4

cups (1 cup with cream cheese and 1/4 cup with

egg whites.)

Mocha Cheesecake: Use chocolate graham

cracker crumbs. Add 2/3 cup cocoa powder and

1 tablespoon instant coffee to flour. Increase

sugar in the cheesecake to 1-1/4 cups (1 cup

with cream cheese and 1/4 cup with eggwhites.)

Banana Cheesecake: Replace evaporated milk

with 1-1/2 cups mashed bananas.

Orange Cheesecake: Replace evaporated milk

with 8 oz. orange juice concentrate. Add zest of

1 orange.

Chiffon Cake (Bundt Cake)

2-1/4 cups flour1-1/2 cups sugar, divided

1 tablespoon baking powder

1 teaspoon salt

6 eggs, separated

1/2 cup salad oil

3/4 cup water

1/2 teaspoon cream of tartar

1 teaspoon vanilla

1 teaspoon almond extract

Non stick vegetable spray (Pam)

Flour for cake pan

Beat egg whites with half the sugar and cream

of tartar at high speed until stiff peaks form. Sift

flour, remaining sugar, baking powder and salt.

Add egg yolks, oil, water, vanilla and almond

and beat at low speed to mix. Fold in egg

whites. Bake in a greased and floured Bundt

pan at 325 degrees for 1 hour or until done.

Chocolate Orange Banana Bread withWhite Chocolate Chunks

Makes two small loaves.

1 cup white sugar

cup vegetable oil

2 eggs, beaten

3 medium ripe bananas, mashed

zest of one orange, finely chopped

1 3/4 cups flour

1/2 cup good quality cocoa

1 teaspoon baking soda teaspoon baking powder

teaspoon salt

juice of one orange

1/2 pound white chocolate, roughly chopped

into chunks about twice the size of chocolate

chips

Preheat oven to 325 degrees F. Beat sugar and

oil in a bowl until foamy. Add eggs, orange zest

and mashed banana. Mix well. Sift together dry

ingredients and fold into banana mixture

alternately with orange juice. Fold in the white

chocolate chunks. Pour batter into 1 large or

two small greased loaf pans ( I use small

aluminum disposable loaf pans) and bake for 45

minutes to an hour depending upon pan size. A

toothpick inserted in the center which comes

out clean is the best indicator that the loaf is

fully baked.


26/31

26

Coconut Ginger Crescent Rolls1 package Pillsbury crescent rolls

4 tablespoons coconut, divided

1 tablespoon honey

1/8 teaspoon grated ginger

Unroll and separate crescent roll dough. Mix 3

tablespoons coconut with the ginger and honey.

Place 1/8 of coconut mixture along each wide

end and roll into crescents. Pinch openings to

prevent filling from leaking out. Place remaining

coconut on top of rolls . Bake at 375 degrees for

10-12 minutes.

Ginger Cake1 cup flour

1 cup brown sugar (packed)


1/2 teaspoon salt

1 tablespoon ground cinnamon



2 tablespoons fresh ginger, grated

1/2 cup 1% milk

1/4 cup canola oil


1 tablespoon sugar

Mix together all dry ingredients except 1

tablespoon sugar. Add wet ingredients and mix.

Line a 8" or 9" square baking pan with waxed

paper and pour in batter. Sprinkle with 1

tablespoon sugar. Bake at 400 F for 25

minutes.

Peanut Butter Cookies1/2 cup butter

1 egg

1 cup sugar1/2 cup peanut butter

1-1/4 cup flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla

Cream together butter, egg and sugar. Then

add peanut butter. In a separate bowl, mix all

dry ingredients. Combine with peanut butter

mixture. Add vanilla at the last minute.

Drop 1 tablespoon at time onto a cookie sheet

and flatten with a fork in a cross-hatch pattern.

Bake at 350 F for 15-25 minutes (check after

10 minutes).

PBJ Cookies

1 cup peanut butter

1 cup sugar

1 egg

1/4 cup jam

Cream together peanut butter, egg and sugar.

Roll into 1-inch balls and place on ungreased

cookie sheet. Bake at 350 degrees F for 8-10

minutes. Immediately top with a bit of jam.

Peanut Butter Rice Krispies Squares3 tablespoons shortening

40 large marshmallows

1/2 cup peanut butter

6 cups Rice Krispies cereal

2 teaspoons vanilla

Melt shortening and then marshmallows.

Remove from heat and stir in peanut butter

then cereal. Press into a greased 13x9-inch pan.

Cool and cut into squares.


27/31

27

Ginger Shortbread1 cup butter

1/2 cup brown sugar, packed

2 cups flour

1 teaspoon ground ginger

1 tablespoon sugar1/2 teaspoon cinnamon

1/8 teaspoon ginger

Cream butter and sugar until fluffy. Mix flour

and ginger then beat into butter sugar mixture,

adding a little at a time. Mix with a heavy spoon

or spatula for 2 to 3 minutes. Pat dough into

two 8 round cake pans. Cut each into 12

wedges. Bake at 300F for 45 minutes or until

done. Mix sugar, cinnamon and ginger and

sprinkle on top of shortbread. Cool. Makes 24.

Pumpkin Cake3-1/4 cups flour

3 cups sugar

2 teaspoons baking soda

2 teaspoons salt

2 teaspoons ground cinnamon



1/2 teaspoon ground ginger

1-3/4 cup pumpkin puree

2 teaspoons vanilla2/3 cup water

1 cup canola oil


Mix together all dry ingredients. Add wet

ingredients and combine. Line two 8" or 9"

square baking pans with waxed paper and pour

in batter. Bake at 350 F for 40 minutes.

Note: Cinnamon, cloves, nutmeg and ginger can

be replaced by 1 tablespoon pumpkin pie spice.

Rice Pudding3/4 cup uncooked rice

1-1/4 cups milk

1 egg yolk, slightly beaten

1/2 cup sugar1/3 cup raisins

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter

1/2 medium apple, chopped

Boil 1-1/2 cups water, add rice, then simmer,

covered, for 15 minutes (do not open lid during

cooking.) Blend milk and egg yolk together, then

stir into rice. Add sugar, raisins, cinnamon,

nutmeg, butter and apple. Mix well in double

boiler. Stir occasionally. Cook until desiredconsistency and apples are soft (approximately

45 minutes.)

Snickerdoodle Coffee Cake1 cup flour

1 cup sugar


1/2 teaspoon salt

1 tablespoon cinnamon

1/2 cup milk

1/4 cup vegetable oil1 egg, lightly beaten

1 tablespoon sugar

Mix together all ingredients except 1

tablespoon sugar. Line a 8" or 9" square baking

pan with waxed paper and pour in batter.

Sprinkle with 1 tablespoon sugar. Bake at 400

F for 25 minutes.


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Spanish Bar Cake2 cups flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

1 tablespoon cocoa1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon allspice

1/2 cup vegetable oil

2 cups applesauce

2 eggs

1 cup raisins

Mix dry ingredients together in a large bowl.

Then add vegetable oil, applesauce and eggs

and mix. Stir in raisins. Bake at 350 degrees 30to 35 minutes in a 9x13 pan, or 40 to 45

minutes in a bundt pan. Cool thoroughly before

frosting.

Cream Cheese Frosting

8 ounces cream cheese, softened

4 tablespoons butter

2 teaspoons vanilla extract

2 1/2 cups confectioner's sugar

1/3 cup milk

1 tablespoon lemon juice or lime juice

Mix all ingredients together and beat well. Beat

in more milk if needed for easier spreading.

Truffles2 cups semi-sweet chocolate chips

1 tin (300 g) sweetened condensed milk

1 cup pecans, finely chopped

Melt chocolate chips in a double boiler or in the

microwave. Stir in sweetened condensed milk.

Chill about 2 hours, until firm enough to roll

into balls. Roll into balls. Roll in chopped nuts.

Keep refrigerated. Makes 24.

Note: As you roll the truffles into balls and the

mixture warms and become too soft to roll, put

it in the fridge for a few minutes before

continuing.

Caramel Icing

1/2 cup butter

1/4 cup milk

1 cup brown sugar1-3/4 cups icing sugar

Melt butter and brown sugar in a small

saucepan. Cook over high heat for 2 minutes.

Stir constantly to prevent burning. Add milk all

at once and stir until it boils. Let cool.

Add icing sugar. If too thin, add more icing

sugar; if too thick, add more milk.


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Shortcuts

Microwaving:

For 2 sweet potatoes, pierce with a fork a

few times and microwave for 6-7 minutes,

turning over midway through. For 2 cups green beans, microwave,

covered, with cup water for 6-7 minutes.

Pierce spaghetti squash a few times to let

steam escape. Microwave on High for 3

minutes. Slice lengthwise and scrape out

and discard the seeds and fibers using an

ice cream scoop or a large spoon. Fill one

half of the scooped out squash with water

and fit the other half back on top.

Microwave on High in a casserole dish for

approximately 10 minutes, depending on

the size of the squash. Handle hot squash

with oven gloves. Drain any remaining

water and scrape interior with a fork to

remove strands.


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Mixtures

Garam Masala Spice

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground pepper




Pumpkin Pie Spice

4 tablespoons ground cinnamon

4 teaspoons ground nutmeg

4 teaspoons ground ginger

3 teaspoons ground allspice

Cajun Spice2 tablespoons salt

1 teaspoon cayenne pepper


1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon white pepper

1 teaspoon black pepper

Creole Spice

1/2 cup salt

1/3 cup paprika

1/4 cup garlic powder4 tablespoons onion powder

1/3 cup black pepper

2 tablespoons cayenne pepper

2 tablespoons dried thyme

2 tablespoons dried basil

1 tablespoon dried oregano

Mulling Spice

1/2 cup whole cloves

6 cinnamon sticks

dried orange peel (from 1 orange)

1/2 cup allspice

1 nutmeg

Vanilla Syrup

1 cup sugar

1 cup water

1 teaspoon vanilla

Simple Syrup

1 cup sugar

1/2 cup water

Boil until sugar dissolves. Cool.

Sour Mix

1 cup sugar

1 cup water

1 cup lemon juice

1 cup lime juice

Boil until sugar dissolves. Cool.


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Substitutions

Use with caution some substitutes work better

than others, depending on the recipe.

Baking Powder

2 tbsp cream of tartar

1 tbsp baking soda

1 tbsp corn starch

Berry Sugar, Fruit Sugar, Castor Sugar,

1 cup white sugar

Whir in food processor or blender.

Brown Sugar

1 cup brown sugar

equals

1 cup white sugar1 tbsp molasses

Buttermilk

1 cup buttermilk

equals

1 cup milk

1 tbsp lemon juice or vinegar

Stir and let stand 5-10 minutes until thickened.

or

1 cup sour cream

or1 cup yogurt

Chocolate

1 square (1 oz) unsweetened chocolate

equals

3 tbsp cocoa powder

1 tbsp butter or margarine

Chocolate Chips (melted)

1 cup semi-sweet chocolate chips

equals

6 tbsp cocoa powder

7 tbsp sugar

1/4 cup shortening

Cream

1 cup cream

equals

1 cup evaporated skim milk

Flour (cake)

1 cup flour less 2 tbsp

Flour (self-rising)

1 cup flour

1-1/2 tsp baking powder

1/2 tsp salt

Herbs

1 tsp dried herbs

equals

1 tbsp fresh herbs

Do not substitute dried herbs for fresh where

the main ingredient is the herb.

Honey

2/3 cup honeyequals

1 cup sugar

1/3 cup water

Lemon Juice

Juice of 1 lemon

equals

3 tbsp lemon juice

Mascarpone Cheese

1 part cream cheese1 part smooth ricotta cheese

Sour Cream

1 cup sour cream

equals

1 cup plain yogurt

Tomato Sauce

1/4 cup tomato paste

3/4 cup water

Yogurt

1 cup plain yogurt

equals

1 cup buttermilk

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Standby Recipes