CANDIED APPLES

Kids love those... ENJOY!!! and Happy Halloween.

2 cups water
4 cups sugar
2 cups corn syrup
Large pinch cinnamon
Few drops red food colouring
12 apples
12 popsicle sticks

1. Pour the water, sugar and corn syrup into a heavy-bottomed saucepan and bring to a boil. Continue to boil until the mixture reaches 290 degrees on a candy thermometer. This will take 20 minutes or so. Stir in the cinnamon and food coloring, and pour the hot mixture into a large bowl set over a large pot of simmering water. This will help it stay hot and make it easier to work with as you dip apples.

2. Pierce the bottom of each apple with a Popsicle stick, then dip into the syrup and roll until fully coated. Repeat with the remaining apples. Rest on a parchment-lined baking sheet until they harden.

SOUR DOUGH CINNAMON CAYENNE ROLLS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

The Dough:
4 1/2 c unbleached flour
2 T brown sugar
1 T White sugar
1T (Packet) dry yeast
1 c Warm milk
2 T butter softened
1 1/2 c Sour dough starter
2 1/2 t salt

The Insides:
4 T butter very softened
1/4 c White sugar
2 t ground cloves
1 1/2 t ground cayenne pepper (more for spicier taste) shopping list

The drizzle:
2 T butter
1/4 c brown sugar
1/2 t ground cayenne pepper
2 T powdered sugar add more as needed
Splash of milk if it is too dry

How to make it:

The Dough
1. In large bowl combined 1 C flour, Sugar, Dry yeast
2. Add warm milk and softened butter mix gently
3. Mix in starter till smooth about 100 strokes (see step 5)
4. Gradually add 3 3/4 c flour till the dough pulls away from the sides of the bowl.
5. Knead in the salt (this is a strange step, but it seems to help feel free to add the salt during step 3 if it makes you feel more comfortable)
6 Turn dough onto floured surface Knead for 8-10 minutes till the dough is smooth
7. Place in well greased bowl. (I recommend Crisco) Lightly grease the top of the dough as well
8. Let set for 30 minutes, punch down and once it has regained its fluff (About 20 minutes) turn out on to greased work surface (No flour at all)
9. Roll out with greased rolling pin till about 1/2 inch thick
10. Pre heat the over to 375 F (190 C).

The Insides
1. Spread the softened butter on the dough set a side
2. In small bowl combined Sugar, cloves, and cayenne mix till combined
3. Shake onto the dough evenly
4. Roll up dough cut into about 1 in pieces
5. Set side to side in well greased pan ( I find letting them rise for another 5-10 minutes makes them even better)
6.Set a small shallow pan of water on the bottom shelf of your oven
7. Bake in pre heated over for 20-30 minutes on middle shelf

The Drizzle
1. In small pan melt butter on medium heat
2. Add Sugars and Cayenne
3 Bring to boil add additional sugar or milk as needed
4. Once the mixture starts to fluff up and get smooth it is ready
5. Pour over hot rolls
6. Let cool or eat at your own risk.

PUMPKIN SEEDS

*CANDIED PUMPKIN SEEDS*

Nice golden brown and a sure hit with kids. Give them lots of time to cool before breaking into pieces.

1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp salt

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Yield: 1 cup.

*LIGHT ROASTED PUMPKIN SEEDS*

2 cups fresh pumpkin seeds
5 tsp butter, melted
1 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/8 to 1/4 tsp cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container.
Yield: 2 cups.

SHEPHERD'S PIE WITH GROUND BEEF AND TURKEY

(RECIPE POSTED BY DARLENE FALLS) 

I like the sweet potato version, but I am the only one at my house who does, so I made 2 kinds.

1 pound lean ground beef
1 pound lean ground turkey
1 Large onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 large carrots, coarsely chopped
1 parsnip, coarsley chopped
1 Cup of green beans, cleaned and in 1 inch pieces
1 Cup of corn
1 large can crushed tomatoes
1/2 tsp thyme
1/8 tsp salt and pepper
2 pounds sweet potatoes, or white potatoes
chopped parsley (optional)

Brown meat in a Dutch oven until cooked, stirring frequently. Drain meat and set aside.
In same Dutch oven, add chopped vegetables and saute until softened, about 10 minutes. Return the meat to the pan. Stir in the tomatoes, thyme, salt and pepper. Bring to a boil. Cover and simmer, stirring occasionally about 25 minutes until a rich stew has formed.
Meanwhile cook and prepare mashed potatoes.
Preheat oven to 400.
Transfer meat mixture to casserole dish. Smooth out to an even layer.
Spread the mashed potatoes over the surface and smooth with a spatula.
Bake 12-15 minutes until heated through and the bubbling around edges.

CARNIVAL CARAMEL APPLES

:)) so good

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Pinch of salt
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried
1 cup salted peanuts, chopped

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt.
Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes.
Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage).
Remove from the heat; stir in vanilla.

Insert Popsicle sticks into apples.
Dip each apple into hot caramel mixture; turn to coat.
Dip bottom of apples into peanuts.
Place on greased waxed paper until set.
Yield: 10-12 apples.

PEPPER JELLY

(RECIPE POSTED BY CAROLE WESTLAKE)

3 green peppers
2-31/2 oz cans Jalapeno peppers
11/2 cup white vinegar
61/2 cups sugar
1 tsp cayenne pepper
1 6 oz bottle liquid certo
4-6 drops food coloring (green or red)
2 tsp lemon juice

Blend peppers in food processor.
Combine vinegar, sugar and peppers to boil.
Add certo and boil 5 mins.  Stir constantly and add food coloring.
Remove from heat, skim off foam and pour into sterized jars.
Makes 8 - 8oz. jars.
Great served as appetizer with crackers. Great for gift giving as well.

SLIME

(RECIPE POSTED BY CAROLE WESTLAKE)

(Kids love to play with this - especially for party or group)

 Place at least one pkg of cornstarch in a large basin or pot.
Add 1/2 c - 1 cup water.
Add food coloring (I usually add green for Halloween & St. Patty's day or red at Xmas or Valentines' day).
Keep pot of water handy & towel to clean hands.
FEELS Cool.
Can cover up and use again another day.

EQUIVALENT MEASURES

3 teaspoons...................................1 tablespoon
4 tablespoons................................1/4 cup
5 tablespoons + 1 teaspoon...........1/3 cup
8 tablespoons................................1/2 cup
12 tablespoons..............................3/4 cup
16 tablespoons..............................1 cup (8 ounces)
2 cups...........................................1 pint (16 ounces)
4 cups (2 pints).............................1 quart (32 ounces)
8 cups (4 pints).............................1/2 gallon (64 ounces)
4 quarts.........................................1 gallon (128 ounces)

FANCY COLESLAW

(RECIPE POSTED BY PATTI MACINTYRE)

Its quick and easy

1 Bag of Precut Coleslaw
1 Pkg of Mr Noodles Oriental Flavour
Salted Sunflower Seeds
1/2 cup Oil
3 tbsp vinegar
2 tbsp white sugar
Salt and pepper

1) crush noodles from Oriental Mr Noodles
2) mix together: soup seasoning, oil, vinegar, sugar, salt and pepper
3) Just before serving, mix coleslaw with dressing then top with crushed noodles and add the salted sunflower seeds

CRANBERRY FETA PINWHEELS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

1 250g. tub of cream cheese
1 cup crumbled feta cheese
1/4 cup chopped green onion
1 170g pkg. dried cranberries
4 lg. tortillas (any flavour)

Combine all ingredients, mix well.
Spread about 1/2 cup of mixture over each tortilla and roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Cut each roll into pinwheels.
Serve.

PIZZA DIP

(RECIPE POSTED BY BABS PENNO)

THIS DIP IS EXCELLENT AND GOES FAST.

I package of cream cheese
I small can of pizza sauce
Pepperoni
3 cups mixed cheese (cheddar and mozzeralla)
Italian/pizza spice

Spread cream cheese in pie plate
Layer half the cheese on top
Spread pizza sauce over top and put half pepperoni - spice
Spread rest of cheese over top - more pepperoni
Cook uncovered in oven at 350 for 35-55 minutes
Scoop with taco chips
 

STEAK AND RICE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)
 
A quick and economical dinner!!
(when my daughter was little she asked for Snake and Lice) LOL!

A cheap steak(blade, or round), sliced thin
Brown this(you can add onions if the kids like them)

Add enough water to cover
Add a pkg. of onion soup mix , stir
Bring to boil, turn down and simmer, covered for at least 20 min.
Thicken with flour and water, or corn starch
Cook on low for about 10 min.
Serve on top or beside rice, green beans and salad are our fave sides!!

HONEY CURRIED CHICKEN

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 3 pounds boneless chicken breasts
1/2 cup liquid honey
1/4 cup butter melted
1/4 cup Dijon mustard
2-4 tsp curry powder
Pinch cayenne (optional)

Place chicken in a single layer in a large ovenproof dish.
Combine the rest of the ingredients and pour over chicken.
Bake uncovered at 350 for 20 minutes, basting a couple times.
Turn pieces over and bake for an additional 15-20 minutes or until chicken is cooked.
Serve with jasmine rice or basmati rice.
*Thinking this can be done on bbq also

CHICKEN CURRY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN) 
in the wake of my excitement insomniac,, this is what i came up with for you!

Harissa
1 tbsp caraway seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp dried crushed red pepper
2 tbsp olive oil
2 garlic cloves
3 tbsp Hungarian sweet paprika
1 1/2 tsp salt

 Chicken and dressing
2 tbsp plus 1/2 cup olive oil
5 tbsp fresh lime juice, divided
1 tsp finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed

Pinch of sugar

Preparation For harissa:
Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes.
Cool completely.
Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder.
Add oil and garlic; grind to smooth paste. Stir in paprika and salt.
(Can be made 3 days ahead. Cover and refrigerate.)

For chicken and dressing:
Whisk
3 tbsp plus 1 teaspoon harissa
2 tbsp oil
2 tbsp lime juice, and lime peel in small bowl.
Rub mixture over all sides of chicken pieces.
Place chicken in 11x7x2-inch glass baking dish.
Cover and marinate overnight.

Whisk remaining
1/2 cup oil
3 tbsp lime juice
Pinch of sugar in medium bowl to blend.
Season dressing to taste with salt and pepper.
(Dressing can be made 1 day ahead. Cover and refrigerate.)

Preheat barbecue (medium-low heat).
Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total.
Let stand at room temperature.

THE EASIEST, BESTEST FOCCACIA BREAD EVER

RECIPE POSTED BY CARRIE CHIBI KEANE)

2 3/4 cups all-purpose flour
1 tsp salt
1 tsp white sugar
1 packet active dry yeast
1 tsp garlic powder
1 tsp oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 dash ground black pepper
1 tbsp vegetable oil
1 cup water
2 tbsp olive oil
2 tbsp grated parmesan cheese
1 1/2 cups shredded mozzarella cheese

In large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper.
Mix in vegetable oil and water.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
Cover with damp cloth and let rise in warm place 25 minutes.
Preheat oven to 425 degrees.
Punch dough down, place on greased baking sheet.
Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
Bake for 13-15 minutes until golden brown.

GREEK POT ROAST

(RECIPE POSTED BY MONICA BLACK DICESARE)

3-4 lb cross rib roast (boneless)
1 3/4 cup spaghetti sauce
1 tsp dried oregano
1/2 cup pitted black olives
Feta Cheese

Brown roast in frying pan on all sides.
Transfer to slow cooker.
Mix remaining ingredients and pour over top.
Cook on low all day.
Cut meat and serve with crumbled feta cheese.

SIRLOIN TIP ROAST WITH PORT, ONION AND MUSHROOM AU JUS

(RECIPE POSTED BY DARLENE FALLS)

3 lb sirloin tip roast
1 tbsp vegetable oil and butter
Greek Seasoning, Club House ( I love this spice blend and use it all the time)

1 large onion
2 cups of mushrooms, halved
1 cup port wine
1 cup chicken stock
2 tbsp balsamic vinegar
1 tbsp dijon mustard

make a rue mix...
1 1/2 tsp butter, soft
1 1/2 tsp flour---mash these together until smooth and refrigerate for 15 minutes

Rub seasoning on roast, and some pepper.
Heat oil in skillet, and brown the roast all over.
Transfer to roasting pan and roast in slow oven for about 2 hours, or until it's done to your liking.

Peel and cut onion in wedges and sautee with mushrooms until golden.
Add Port, stock, vinegar and mustard, bring to a boil.
Reduce heat and simmer about 15 minutes.
Whisk in the rue mix until it is thickened.
Serve with the beef.
Roast some potatoes along side the roast pan.

I served this with broccoli and cauliflower and some nice rosemary bread from the market. It was yummy.

*Monica Black DiCesare wrote:
I think I would try beef stock instead of chicken, just to enhance the flavours. Sounds wonderful though! You can't go wrong with any recipe if it has dijon and balsamic vinegar in it!!!

SPAGHETTINI WITH SPRING ASPARAGUS

(RECIPE POSTED BY PATTI MACINTYRE) 
This is a good light meal serve with a salad. I added a little extra crushed red pepper flakes.

8oz spaghettini
2 cups asparagus pieces
1/4 cup extra virgin olive oil
6 cloves garlic, minced
2 tbsp finely chopped flat-leaf parsley
Pinch crushed pepper flakes
1cup of chicken broth
Salt,pepper,grated parmesan cheese

Cook pasta according to pkg directions, adding the asparagus during the last minute of cooking. Meanwhile, in a large, deep skillet, heat the olive oil over medium-high heat.
Cook the garlic for 1 minute.
Add the parsley and red pepper flakes and cook for 30seconds.
Stir in the broth and bring to a simmer.
Remove from heat and toss in the drained spaghettini and asparagus.
Season with salt, pepper and Parmesan and serve immediately.
Serves 4.

PENNE WITH ASPARAGUS IN A GORGONZOLA CREAM SAUCE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Ingredients
10-12 stalks fresh asparagus
1/2 stick (4 T) butter
1/2 pint heavy cream
2 tsp freshly ground pepper
Salt
5 ounces (or so) gorgonzola cheese
1 package penne pasta (ridged tubes, cut at an angle)

Instructions
Boil the water for the pasta.
Roast Aspargus in oven, cut into 1 inch pieces.
Chop gorgonozola into small chunks. 
Melt butter in pan, add cream, black pepper and salt. Cook, stirring, until the sauce heats through and starts to thicken. Add most of the gorgonzola (reserving some to add at the last minute), and add roasted aspargus that you have cut into bite size pieces.
We found that adding Pancetta and sliced portobella mushrooms were nice to add.

ROASTED SWEET POTATOES WITH ROSEMARY & PARMESAN

(RECIPE POSTED BY MONICA BLACK DICESARE)

Good side with beef or pork!!
I take about 4-5 sweet potatoes, peel them down until you have peachy coloured flesh. Chop them into cubes, drizzle them with olive oil and sprinkle them with rosemary and parmesan cheese.
Bake uncovered in a pyrex dish for 25-30 minutes at 400 degrees. Check them with a fork and when they are soft, they are done!

LOW FAT BROWNIE TRICK, THANKS to PAM

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Ok I found another amazing boxed brownie recipe.

You use a boxed brownie mix, and instead of the eggs and oil, you add a can of puree'd black beans! ( drained and rinsed first)
Bake it in the tiniest muffin cups, or those muffin top pans, and they are just like those two bite brownies from Zehrs.
Really dense and chocolaty!! MM MM Good. And only one weight watchers point each.

 Just hide the empty can of beans and no one will ever know.

All you do is drain a can of black beans, put them back in the rinsed can,, add water to the top, put in blender, puree the heck out of them.
Add to boxed brownie mix , bake as instructions say. (no oil,, no egg)

I swear, the pan was empty at the end of the day!, i did not tell anyone they were low fat of course!! that would raise a red flag saying' no fat, no flavour', not so in this case!!

PESTO SALMON WITH GOAT CHEESE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Spread pesto on top of salmon
Put a few crumbs of goat cheese

Bake @ 375 for 17 min. or till salmon flakes easily

TOASTED RAVIOLI WITH RED PEPPER DIPPING SAUCE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

I make the sauce ahead, and reheat in microwave, and serve immediately when raviolis are fresh out of the pan. I have learned the hard way that keeping them warm in the oven just dries them out!! argh!

2 eggs
Splash of milk
Salt and pepper
1 1/2 cups italian bread crumbs
1/2 cup parm. cheese
Parsley
12 lg fresh spinach and cheese ravioli
5 tbls extra virgin olive oil, divided
3 cloves garlic
Pinch red pepper flakes
2 roasted red peppers, drained
1 14 oz can crushed tomatoes

Beat eggs and a splash of milk, seasoned with salt and pepper in a shallow dish.
Combine bread crumbs with cheese and parsley in a second dish. Coat the pasta in egg and bread crumbs.
Heat 3 tbls of oil over med. heat in a skillet, then toast the ravioli until deep golden.,
in a small sauce pot.
Heat the remaining oil and the garlic and red pepper flakes over medium low heat.
Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of mins. Stir in tomatoes and season the sauce with salt and pepper.
When ready to serve , transfer sauce to a serving bowl.
Surround with toasted ravioli for dipping and serve!
 

ARTICHOKE & ASIAGO DIP

(RECIPE POSTED BY MONICA BLACK DICESARE)

1 cup grated asiago
1 cup Hellman's Real Mayonnaise
2 cloves garlic minced
1 small jar artichoke hearts (drained and chopped)
Dash of Pepper

Combine above ingredients and put in an oven proof dish.
Cook uncovered in preheated 350 degree oven for 20 minutes and then broil to brown the top.
Serve with Tortilla chips, pita wedges or crackers.
 

HOT SPINACH SPREAD WITH PITA CHIPS

(RECIPE POSTED BY KERRY GARTSHORE-HAMILTON) 

I made this and it was great..my guests loved it and it makes alot!

2 cups shredded cheddar cheese
1 pkg frozen chopped spinach, thawed & squeezed dry
1 pkg cream cheese
2 plum tomatoes chopped
1/3 cup half-half cream
1 tbsp chopped jalapeno pepper (optional)
Combine all ingredients and bake uncovered for 20-25 min at 325 or untill bubbly ( a pie plate works well).
Brush cut up pitas with olive oil and garlic and bake till crispy

JEWEL ROASTED VEGETABLES

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

6 servings (serving size 1 1/3 cups)

 Ingredients
4 medium beets
3 tbsp olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp freshly chopped thyme leaves

Directions
Preheat the oven to 375 degrees F.
Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

GOLDEN ASIAGO POTATOES

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

This layered potato dish is filled with the rich flavours of Asiago and rosemary.
Serve with roasted chicken, baked ham or roast beef.

1/2 cup grated Asiago cheese
2 tbsp garlic butter, melted
1 tsp chopped fresh rosemary (or 1/4 tsp. dried or crushed)
5 cups thinly sliced peeled potatoes
1 tbsp garlic butter, melted

Combine first 3 ingredients in large bowl.
Add potato. Toss until coated.
Brush bottom and side of 9 inch pie plate with second amount of melted garlic butter. Arrange potato in overlapping layers.
Bake in 425°F oven for about 40 minutes until tender.
Run knife around inside edge of pie plate to loosen potato.
Invert onto large plate & cut into 8 wedges.

Enjoy!!

MUSHROOM RISOTTO

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

8 cups chicken broth
3 tbls. Olive oil, divided
4 finely chopped shallots, divided
2 crushed garlic cloves, divided
2 cups Portobello mushrooms
2 tbls. Fresh parsley, finely chopped
2 tbls. Butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese

Use large, deep fry pan, preferably heavy, heat and add 1 tbls. Olive oil, add shallots and garlic, cook until well done, translucent, approx. 5 min, add chopped mushrooms, I scooped out gills as not to make rice grey, add butter and parsley, cook, seasoning with salt and pepper when almost done. Set aside.
In same pan, add 2 tbls. Olive oil, heat, add other ½ onion and clove of garlic, cook till translucent, add rice and stir quickly, so the rice doesn’t brown. Stir until the rice looks translucent, approx . 1 min.
Stir in white wine, and cook until nearly all is evaporated, stirring constantly.
Very important to stir constantly throughout the rest of recipe.
Have your chicken stock simmering on the stove; it is important that it is hot.
Ladle 1 cup of broth to rice, and stir until it is almost all absorbed, add another cup of broth, stir until almost all is absorbed, continue this until all 8 cups of broth is gone. This should take 30-40 min., I know, but it is so worth doing it right!!
When almost all the liquid is absorbed, add the mushroom mix and the cheese, cook until melted.
ENJOY!
 

MARINATED MUSHROOMS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Bunch of button mushrooms, you can cut them, but i don't
3/ 4 c. salad oil
1/4 c. lemon juice
1 1/2 tsp. lemon zest
1 tsp. oregano
1 to 2 cloves finely chopped garlic
1/8 tsp. black. pepper
chopped fresh parsly

Marinate for at least 4 hrs.

‎BAKED BEANS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN - from the kitchen of Tammy Alton)

1. Use 1 large or 2 small bags of white navy beans.

2. Soak beans overnite in a large pot of water. Beans will double in size. You may have to add more water after a couple of hours.

3. Drain and rinse beans.

4. Boil for approx 1 hour until beans become soft, but not mushy.

5. Put beans in a large roast pan.

6. Add :

1 pound of bacon, cut up into about 2 cm pieces
1 large cooking onion, cup up
1/4 cup molasses
1/4 cup brown sugar
1 tbsp Dry Mustard
2 to 2 1/2 cups Ketchup
Salt and Pepper

7. Mix well

8. Put " Toupe " ham ( or anyother ) in middle of beans, add just enough water to cover the beans.

9. Use a small piece of foil to cover top of ham.

10. Cook at 250 deg F for about 6 hours.

STUFFED PORTABELLO MUSHROOMS

(RECIPE POSTED BY JESSIE GARTSHORE-ADRIAO)

Ingredients:
4 portabello mushrooms
2 TBS butter
2 TBS olive oil
1- 10oz pkg. frozen spinach, thawed and squeezed dry
2 slices bacon, coarsely chopped
1 small onion, finely chopped
1 clove garlic, minced
2 TB chopped fresh parsley
1 egg
1/4 C bread crumbs

1/4 C bread crumbs
2 TB butter, melted
2 TB grated Parmesan cheese

Directions:
Remove the stems from the mushrooms and coarsely chop. Set aside.

In a large skillet, heat 1TB each butter and olive oil. Brown two of the mushroom caps, tops and bottoms. Season with salt and pepper. Transfer to a baking sheet and repeat with the other two mushroom caps.

Discard any fat remaining in the skillet. Brown the bacon over medium heat. Once fully cooked, transfer to a bowl with the spinach. Add the onions to the pan and cook until translucent. Add the chopped mushroom stems. Continue cooking until the mushrooms have given off their water and this has evaporated off. Add the chopped garlic and cook 30 seconds longer then transfer to the bowl with the spinach. Allow this mixture to cool thoroughly before continuing. Lastly add the parsley, egg and 1/4 C breadcrumbs. Season with salt and pepper. Mix well. Mound the filling on the stem side of the mushroom caps.

Mix the 1/4 C bread crumbs, melted butter and cheese. Sprinkle over the stuffed mushrooms.
(The recipe can be prepared up to this point in advance and refrigerated, covered.)
Bake the mushrooms in a preheated 350 F oven until browned on top, about 40 minutes.
Serve as a side dish alongside grilled or roasted meat or as a light entree.
Makes at least four but it depends on the size - you might get 8 :)

PORTABELLO MUSHROOM STUFFED WITH LOBSTER AND SHRIMP

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 A fair size Portabello Mushroom for each person
 Raw shrimp
 Lobster ( we used the imitation crab)
 Butter
 Clove of garlic, crushed
 Mozzarrella cheese, grated
 Parmasean cheese
 Salt and pepper to taste

Cut up lobster, and shrimp
Remove stems and gills from mushrooms
Cut up stems to fry and add to filling
Melt butter over med heat, add garlic
Add mushroom stem pieces, cook for a bit,
Add shrimp cook until almost pink
Add cooked lobster meat or imitation crab, just to warm
Place a spoonfull of filling on each mushroom cap
Top with mozza, and parm, salt and pepper
Put in 350 degree oven for about 12 min or until cheese is cooked and a little bit brown
Enjoy!

SPINACH SHRIMP STUFFED PORTOBELLO MUSHROOMS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

As many Portobello Mushrooms as you need
1 tbls. Butter
1 small onion, finely chopped
2 small cloves garlic, crushed
Uncooked shrimp, roughly chopped
Chopped frozen or fresh spinach
3 to 4 tbls. Garlic and Herb cream cheese, or whatever you like
Salt and pepper, to taste
Parmesan cheese

Prepare mushrooms to be stuffed.
Melt butter in fry pan, add onion, sweat until tender, add garlic , and cook about 2 min.
Add shrimp and spinach.
Cook until shrimp turn pink
Add salt and pepper to taste
Take off heat, add cream cheese, and stir until melted
Put stuffing in prepared mushroom caps, top with parmesan cheese
Bake for approx. 12 min. at 375 degrees..

ROAST IN SPANISH SAUCE

(RECIPE POSTED BY DARLENE FALLS)

2 to 3 lb chuck roast
1 large green pepper, chopped
1 medium onion, chopped
3 or 4 tomatoes, chopped
Salt and pepper
2 cloves garlic, minced
1 tbsp. vinegar

Tenderize meat by piercing wiht knife.
Mix the vegetables together with the vinegar. Place half of the vegetable mixture in the crock pot and place the meat on top.
Pour the rest of the vegetables on top of the beef.
Place your lid and set on high for about 6 hours, or low for 10.
The vegetables cook down to a terrific sauce, kind of like warm gazpacho.
Don't be tempted to improve this dish by using wine or a better cut of meat. It works best with vinegar and less expensive meat.
It can be prepared hours in advance and is a nice variety from a traditional roast beef dinner.
It can also be roasted in the oven, use your own judgement on temperature and cooking time.

PORK TENDERLOIN IN A CROCKPOT

(RECIPE POSTED BY DARLENE FALLS)

2 Pork Tenderloins, rub with spice ( I used Cajun) and sear in a frying pan.
Potatoes, peeled and cubed (enough for you family)
5 Carrots, peeled and cut in pieces
2 Parsnips
1 onion
2 stalks celery
Mushrooms

In your crock pot, sprinkle 2 TBSP of flour and one packet of onion soup mix on the bottom.
Now add the vegetables and pour enough water so that you can see it just under the vegetables.
Lay the pork tenderloins on top and let it cook for the day. About 8-10 hours on low.

We had this tonight...nice flavour and the sauce was a good gravy.

SUPER EASY SPICY TOMATO BASIL BISQUE

(RECIPE POSTED BY CATHY CORBETT NELSON)

2 cans condensed tomato soup
2 soup cans water (really hot or boiled)
Approx 2 tbsp sun-dried tomato pesto (or regular pesto)
1 heaping tsp minced garlic
1 tsp dried basil (or a little more fresh chopped)
1 can ground tomatoes
 A few shakes of red pepper flakes
8 oz Phily cream cheese cubed

Add everything except cream cheese to crock pot until hot, then add cream cheese, stir it in and turn the slow cooker to medium for approx 4 hours.
Add cooked basmati rice if you like for the last 1/2 hour

This stuff tastes just like the kind I buy at Safeway for $6.50 for a small tub.

CREAM OF ASPARAGUS SOUP

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2 tbs. butter
2 c. leeks ( I used onion)
6 c. diced asparagus
1 qrt. chicken broth
1 cup cream
2 tbs. parmesan cheese
 Salt and pepper

Melt butter, add leeks, cook for 3-5 min.
Add broth and asparagus, bring to a boil , then simmer for 15 min..cool.
Puree this in blender.
When ready to serve, reheat this and add the cream and cheese, salt and pepper and a dash of nutmeg.
When I cleaned my asparagus, I saved the woody ends that I would normally throw out, put them in the freezer until I had enough...it was a little woody , so next time i will push it through a sieve after pureeing it... the flavour was great though!!

CHICKEN IN PHYLLO

(RECIPE POSTED BY DARLENE FALLS

I'm not a big recipe cook, so my quantities are variable. Hope you don't find this too frustrating...

Filling:
Feta, about a cup or so, crumbled
Spinach, frozen, thawed drained and chopped etc, use the whole pack if you have a lot of chicken, use less if not so much
Dill, if fresh, about 3-4 sprigs, chopped...if dried, a tsp
Egg, lightly beaten
Lemon, zest of lemon.

Mix feta, spinach, dill, egg and lemon all together.

Chicken breasts, enough for your dinner guests...if they are very large, cut them in half.

Butterfly your chicken breasts, and place a portion of filling in each one. Trying to distribute the filling evenly amongst them all.

Phyllo dough, it needs to be defrosted, follow the instructions on the box.
Place a sheet of phyllo on the counter, delicately, and it needs to be either brushed with melted butter, or my favorite trick is butter flavored cooking spray...it's great.
Now, place another sheet of dough on that one, and butter again.
Place a chicken breast on the dough and roll up into a parcel tucking in the sides. Repeat until all the chicken breasts are rolled in the dough.
Place each on a cookie sheet and butter the tops of each chicken parcel. Cover with tin foil until the last 10 minutes of cooking time.
Bake at about 375 for about 45-60 minutes. Depending on the size.
This is delicious warm served with roasted potatoes, a mixed roasted vegetables and a greek salad.
It also makes a very attractive appetizer, sliced on the diagonal and served cold.
 

RED PEPPER STUFFED CHICKEN

(RECIPE POSTED BY DARLENE FALLS)

Let me start off by saying you are going to use a lot of dishes with this one, accept it and move on, and again, I'm not a big recipe precise quantity kind of cook...this came out of my head. Made it a few times, it's had good reviews by the guests.

Preheat your oven to 375 F
Chicken breasts, enough for everyone and some left overs
Jar of flame roasted red peppers
Asiago cheese, grated

Set up a breading station:
plate of flour,
bowl of lightly beaten egg
a plate of bread crumbs, season them Italian style...

Now drain some of the red peppers and set them up in a bowl on the counter, set out some cheese ( I just make a little pile on the counter) and butterfly your chicken breasts.
Lay a piece of red pepper in the chicken, trim to fit and then place some of the cheese.
Carefully close the chicken up to enclose the filling, dredge it in flour, dip it in egg and then coat with seasoned bread crumbs....this is fussy work, rinse your fingers after each one to keep your work clean.
Place on a cookie sheet sprayed with cooking spray.
Repeat until all the chicken is stuffed and breaded. Place in oven for about 50 minutes, until it's brown and the chicken is cooked.
Very yummy served with roasted potatoes, also served it with whole grain pasta and a vodka cream sauce with artichoke hearts and a green salad and maybe some broccoli, or whatever your favorite veg is.
Sure you can buy stuff like this at M&M's, but it's not the same...

Enjoy, and happy cooking.

ORIENTAL SALAD

(RECIPE POSTED BY STACEY GRAHAM)
 
1/2 cabbage - chopped
Sunflower seeds
Green onions
Noodles (oriental works best - Mr. Noodles)

Adjust sunflower seeds & green onions to your liking.

Dressing:
3 tbsp. soya sauce
3 tbsp. vinegar
3 tbsp. sugar
1/2 cup oil

Mix packet of seasoning from noodles into dressing. Chill.
Add dressing to main ingredients just before serving. Toss & serve.
Enjoy!!

SWEET AND SPICY COLESLAW

(RECIPE POSTED BY JENNA HUDSON)

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core.
Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor.
Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate.
In a large bowl, toss vegetables together.

In another medium bowl, whisk together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste.
Cover with plastic wrap and chill for at least 2 hours before serving.

BEEF AND GORGONZOLA SALAD

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Dressing:
3 tbls. balsamic vinegar
2 tbls. olive oil
1 lg. clove of garlic , minced
1/2 tsp. salt
1/2 tsp. pepper

12 oz. top sirloin steak
1 tbls. snipped fresh thyme
2 tsp. fresh rosemary

Mixed spring salad greens
1 red onion

Mix up dressing, brush steak on both sides, let sit for about 3 hrs. in fridge.
I bought mixed spring salad greens, washed and dried, put on plate.
Just before grilling steak, rub with fresh thyme, and fresh rosemary.
Slice red onion about in 1/4 inch slices, brush with dressing and grill with steaks.
Separate rings of onion after they are grilled, put on salads, put sliced grilled steak on top, drizzle with remaining dressing and top with crumbled gorgonzola cheese and some tomatoe wedges!! Yum!!
 

BROCCOLI SALAD

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2 heads broccoli, chopped
2 cups mozza cheese, shredded
1 lb of bacon, fried and crumbled
1 small red onion, chopped

 Dressing:
1 cup mayo
2 tbs. vinegar
2 tbs. white sugar
 Salt and pepper to taste

Refrigerate for several hours or overnight.

CARMEL CHEESECAKE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

1 1/2 c. graham crumbs
1 cup chopped pecans, divided
1/4 c. butter , melted, mix together and press into pan firmly.

4 pkgs. cream cheese, softened
1 c. sugar
1 c. sour cream
1 tbls. vanila
4 eggs
1/4 c. caramel ice cream topping

Preheat oven to 350.
Beat cream cheese and sugar in lg. bowl with electric mixer on med. speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 min or until centre is almost set.
Cool completely. Refrigerate at least 4 hrs, or overnite.
Drizzle with topping and decorate with remaining pecans.

CLASSIC CREME BRULEE

(RECIPE POSTED BY DARLENE FALLS)

Preheat oven to 300 degrees F

1/2 cup granulated sugar
8 egg yolks

 In a large bowl whisk together egg yolks and sugar until the sugar has dissolved and th mixture is a thick pale yellow. Add

 2 cups heavy cream
1 tsp pure vanilla extract

and continue to whisk until well blended. Strain into a large bowl and skim the surface of any foam or bubbles.
Divide among 6 ramekins.
Place ramekins in a bain marie (large pan filled with 1-2 " of hot water) and bake until set around the edges but still loose in the center, about 50 to 60 minutes.
Remove from oven and leave in the bain marie until cooled.
Remove cups from the pan and discard water.
Chill ramekins for at least 2 hours or up to 2 days.
When ready to serve, sprinkle about 2 tsps of sugar over each custard . Using a small hand held torch melt the sugar. If you don't have a torch, place under broiler until sugar melts.
Re-chill custards for a few minutes before serving.

EASY TOFFEE CHEESECAKE

(RECIPE POSTED BY SANDRA HEBERT)
 
1/4 Cup Milk
2 tsp. vanilla
2 eggs
3/4 Cup Brown Sugar
1/4 Cup Bisquick (pancake mix)

2 Pkg. cream cheese
3 Skor Chocolate Bars
1/2 Cup Caramel Topping

Heat oven to 325 degree's
Spray bottom of 9" pie plate
In BLENDER: milk, vanilla, eggs, brown sugar and bisquick.....Add softened cream cheese. Pour into pie plate...sprinkle crushed chocolate bars on top and fold gently.
Bake 30-35 min. Edges will be firm, centre will jiggle. Chill 4 hrs. Pour caramel on top!

LUCKY LEMON CINNAMON ROLLS

(RECIPE POSTED BY KIM SEABROOK)

Ingredients: Dough:
5-1/2 to 6 cups all-purpose flour
1/2 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
1 cup milk
1/2 cup butter or margarine
3 large eggs

Cinnamon Filling:
1/4 cup butter or margarine, melted
1 cup sugar
1/4 cup brown sugar
2 teaspoons ground cinnamon

Lemon Topping:
1/2 cup sugar
1/3 cup Karo® Dark Corn Syrup
1/4 cup butter or margarine
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 cup sliced almonds

Directions:
For Dough:
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk and butter until very warm (120° to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 3 to 3-1/2 cups flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator, divide in half. Roll each half to 18 X 12-inch rectangle. For cinnamon filling, brush each rectangle with melted butter. Combine sugars and cinnamon in a small bowl; Stir. Sprinkle with cinnamon sugar mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Cut each roll into 12 equal pieces. Lightly grease two baking sheets. Place 12 pieces on each sheet, with sides touching. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

For Lemon Topping:
Combine sugar, corn syrup, butter, lemon juice and peel in a small pan. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Cool. Lightly brush about 2 tablespoons of lemon topping on rolls. Sprinkle almonds over the top of rolls. Preheat oven to 350° F. Bake for 20 to 22 minutes, or until lightly browned. Cool slightly and brush with remaining lemon topping.

CHEESY CHICKEN CASSEROLE

(RECIPE POSTED BY KERRY GARTSHORE-HAMILTON)

left over chicken
alfredo sauce
broccoli and whatever veggie you like
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

1. Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and veggies. Pour into ungreased 9-inch square pan.
2. In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
3. Bake 20 to 22 minutes or until topping is light golden brown.

You can play around with this recipe I've even added pasta to it if I wanted a little more.

HERBED MUSHROOM PATE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 2 TBSP. butter
1 lb. cremini and / or button mushrooms, sliced
2 cloves garlic, minced
1 onion, chopped
2 tbsp. dry white wine
1 brick cream cheese, room temp.
 1/2 tsp. salt
 1/4 tsp. pepper
2 tsp. chopped fresh savory or thyme
1 tsp. rosemary
Grilled soft flatbreads, crisp flatbreads or crackers.

Melt butter in a skillet over medium high heat . add mushrooms, garlic and onion and sauté for about 8 min. until liquid is evaporated and mushrooms are browned. Add wine and cook, stirring up brown bits, until evaporated. Let cool slightly.

Place in a food processor with cream cheese, salt and pepper, and puree until smooth. Check seasoning and stir in savory and rosemary. Pack into ramekins. Cover and refrigerate until chilled, up to 5 days.

To serve, let pate stand at room temp. for about 15 min. Serve with flatbreads or crackers.

SOUTHERN STYLE MARINADE

(RECIPE POSTED BY LOIS APPLESAUCE)

I have used this marinade on steak, and it really gives the beef a rich and delicious flavor...so very good! Enjoy!

(recipe for 4-6 lbs of beef or 1 - 6 lb fillet)
INGREDIENTS
3/4 cup Butter
1/2 cup Ketchup
1/4 cup Red Wine Vinegar
2 Large Garlic cloves Minced
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp Lemon Juice (fresh)
2 tsp Sugar
2 tsp Salt
Dash of Hot Sauce (of choice)

Combine all ingredients BUT the butter in a saucepan and bring to a boil. Reduce heat and add butter 2 Tbsp. at a time. Let each portion of butter melt completely before adding/melting more.
Let sauce cool - Pour over meat and refrigerate one hour or longer.

30 MINUTE SHEPHERD’S PIE

(RECIPE POSTED BY LOIS APPLESAUCE)

This is a very delicious (best I've had) beef/gravy/veggie dish!

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 cup beef stock or broth
2 tsp Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 tsP sweet paprika
2 tbsp chopped fresh parsley leaves

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

IF PREPPING AND BAKING LATER ON:
Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown

DECADENT CHOCOLATE MOUSSE

(RECIPE POSTED BY LOIS APPLESAUCE)

 This recipe is so decadent and be sure to save some for the next day...it just keeps getting better the longer it's chilled.

INGREDIENTS
300 g (1 1/2 cups) dark chocolate, chopped
2 tbsp milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve

DIRECTIONS:
Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.
Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.
Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.

Serves - 12 Preparation Time - 15 minutes Cooking time - 5 minutes Chilling time - 4 hours

THE ULTIMATE BROWNIE

(RECIPE POSTED BY KERRY GARTSHORE-HAMILTON)

These are so good and so easy! My kids love them...if you dont have baking chocolate you can use chocolate chips, I've even used milk choc and they were great!

2/3 cup butter or margarine
5 oz unsweetened baking chocolate, cut into pieces
1 3/4 cups sugar
2 tsp vanilla
3 eggs
1 cup Gold Medal® all-purpose flour
1 cup chopped walnuts

In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes.
Beat in chocolate mixture on low speed.
Beat in flour just until blended. Stir in walnuts. Spread in pan.
Bake 40 to 45 (I bake for 40) minutes or just until brownies begin to pull away from sides of pan.
Cool completely in pan on cooling rack. For brownies, cut into 4 rows by 4 rows.

PORK SCALLOPINI

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

1 1/2 lbs. pork tenderloin, sliced about 1/2 inch thick
1/2 cup flour
2 tbsp. butter
2 tbsp. olive oil
1/2 cup white wine
1/4 cup water
1/2 cup chopped onion
1 clove garlic, minced
1/4 tsp pepper
1 tsp salt
1/4 tsp each of thyme, rosemary, oregano
2 cup fresh cremini mushrooms, sliced

Dredge pork in flour.
In a hot skillet, brown meat in butter-oil combination.
Stir in wine, water , onion, garlic, pepper, salt, herbs.
Cover and cook slowly for 30 min., adding a lttle water if needed.
Add mushrooms and cook, covered 15 min. longer.

PROSCIUTTO PESTO PORK

(RECIPE FROM ANGELA BEADLE CORCORAN)

1 pork tenderloin
2 tbls. sun-dried tomato pesto
2 oz. prosciutto , thinly sliced
4 lg. leaves fresh basil
3 tbls. shredded smoked Gouda or mozzarella cheese
1 tbls veg. oil

Cut pork lengthwise in half almost but not all the way through; open like book
Spread pesto down centre of 1 side.
Lay prosciutto on pesto; top with overlapping basil leaves.
Sprinkle with cheese. fold pork over filling and secure with toothpicks or kitchen string.
In lg. ovenproof skillet, heat oil. over med-high heat, brown pork.
Transfer to 400 degree oven; roast until juices run clear and just a hint of pink remains inside, about 18 min. Transfer to cutting board, tent with foil and let stand for 5 min. remove toothpicks and slice. Yummy!

PORK SOUVLAKI

(RECIPE POSTED BY MONICA BLACK DICESARE)

3-4 lbs pork loin or tenderloin cut into 1 1/2 inch cubes
1/2 cup olive oil
1/2 cup lemon juice
2 tsp oregano
1 tsp salt
1 tsp pepper
8 cloves garlic minced

Combine above ingredients in a freezer bag and marinate 2-24 hours.
Put meat on skewers and bbq turning occasionally for about 20-25 minutes on low-medium heat.
Serve with tzatziki.

CHICKEN TARRAGON SALAD

(RECIPE POSTED BY LOIS APPLESAUCE)

This is the best chicken salad you will ever make!! It is a dish perfect for a wedding shower or special luncheon event.

INGREDIENTS:
1lb. (3cups) shredded or chopped Chicken Breast
1 c. finely chopped Celery
1 1/2 Tbsp. chopped fresh Tarragon (I always add more because I love this flavour - just add to your taste)
1 c. finely chopped fresh Parsley
1 c. Mayonaise
1 1/2 c. chopped Red Grapes (tried this with green and still good - but not as good)
1 c. diced Red Onion
2 Tbsp Sour Cream

DIRECTIONS:
Poach and cool Chicken
While chicken is being prepped, prep herbs, grapes and mix together
Add chicken, mayo and sour cream
CHILL for at least 1 hour - longer is better

I only serve this salad on Croissants - nothing else really does it justice

PEACH PUFFS

(RECIPE POSTED BY LOIS APPLESAUCE)

just made this today, and it is delicious...easiest puff pastry EVER!

1 cup boiling water
1/2 cup butter (no substitutes)
1 cup all purpose flour
3 eggs
1 can peaches in syrup
Whipped cream

Preheat oven to 450°F 15 minutes before baking.
In a saucepan, bring water to a boil and add 1/2 cup butter, stirring until melted. Gradually stir in 1 cup flour using a wooden spoon and stirring briskly until all flour is absorbed.
Remove from heat, allow to cool slightly and beat in eggs, one at a time, beating well after each addition. Beat until mixture begins to lose its gloss.
Drop by large tablespoonfuls onto greased baking sheet.
Place the puffs in the preheated 450°F oven and reduce temperature setting after 5 minutes to 350°F.
Bake for about 30 minutes or until puffed and cooked through. Centers will be hollow. Cool slowly or they may fall.
Using a sharp knife make a slit in the side of each puff and spoon in sweetened sliced peaches with a little syrup. Top with whipped cream.

For an extra treat, beat heavy whipped cream with a little almond oil or extract, or Amaretto or rum and a few tablespoons of confectioners sugar to flavor the whipped cream.

CHERRY-FUDGE CHEESECAKE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

1 pkg Betty Crocker Chocolate chunk Supreme Brownie mix
3/4 cup all purpose flour
1/3 cup butter or marg , melted.
2 pkgs. cream cheese, softened
1 1/2 cup whipping cream
1 can cherry pie filling

Heat oven to 350.
Stir together 3/4 cup of the brownie mix (dry) , flour , and the butter. press in bottom of ungreased springform pan 9X3"
Beat cream cheese in lg. bowl with electric mixer on med, speed. about 2 min, scraping bowl frequently, until smooth.
Add remaining brownie mix, the whipping cream and the chocolate syrup. Beat on med speed, scraping bowl frequently, until smooth.
Pour over crust in pan.
Bake 45 to 50 min. or until set. cool 20 min. bun metal spatula aroung side of cheesecake to loosen.
Spread pie filling over cheesecake, cover and refrigerate until chilled, about 2 hrs.