Gourmet Lunch Recipes

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LENTIL SOUP (Tea Biscuit recipe is below it) (Sheila)


1 cup red lentils

1 Tbsp olive oil

3 cloves garlic

1 large onion, chopped

2 tsp. ground cumin

1 carrot, peeled and diced

1 medium potato, peeled and diced

5 cups vegetable broth 

1 Tbsp lemon juice

Salt and pepper to taste

2 Tbsp chopped fresh cilantro


Heat oil in a large saucepan.  Add garlic and onion and cook gently until tender.  Add cumin and cook until fragrant—about 30 seconds.  Add carrot and potato.  Cook 1 to 3 minutes.

Stir in lentils.  Add liquid and bring to a boil.  Reduce heat and simmer gently 30 to 45 minutes or until lentils are very tender and mixture is thick.  Stir in lemon juice.  Salt and pepper to taste.  Adjust thickness of soup with stock or water.  Sprinkle with fresh cilantro.  Makes 6 to 8 servings.


Sift into mixing bowl 2 cups all purpose flour; 2 tsp. baking powder; 1 tsp. salt.  With pastry blender or fork work in ¼ cup margarine or butter.  With fork, quickly stir in 2/3 cup milk.  Stir until dough is soft and light but not sticky.  Add a little more milk if necessary.  Turn out onto floured board.  With floured hands, knead about 20 strokes until smooth.  Roll lightly ¾ inch thick.  Cut with cookie cutter or glass into rounds.  Place on an ungreased cookie sheet close together for soft biscuits, one inch apart for crusty ones.  Prick with a fork two or three times depending on size of cutter used.  Bake 12 to 15 minutes at 450°.  Makes 12 to 15 or more depending on size of cutter.


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June Recipes

(Heather, Marg G, Marg M)

Chicken Salad with Bacon, Lettuce, and Tomato

Prep 15   Cook 15 m Ready In 1

Recipe By:Britt allrecipes.com

"This chicken salad has a creamy dressing and is best served over crisp lettuce leaves."


  • 5 slices bacon 
  • 3 cups diced cooked chicken 
  • 1 cup chopped fresh tomato 
  • 2 stalks celery, thinly sliced 
  • 3/4 cup mayonnaise 
  • 2 tablespoons minced green onion 
  • 1 tablespoon chopped parsley 
  • 1 teaspoon lemon juice 
  • 1 dash Worcestershire sauce 
  • salt and ground black pepper to taste 
  • 12 leaves romaine lettuce 
  • 1 large avocado, sliced 


  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  2. Stir chicken, bacon, tomato, and celery together in a bowl.
  3. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
  4. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

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(Anna, Terry B, and Mary Catherine)

Caprese Salad


    Beefsteak tomatoes 

    Salt and pepper to taste

    Canola oil 

    Balsamic vinegar

    Soft Buffalo Mozzarella

    Fresh basil

    Balsamic vinegar reduction

    Fresh Italian or French bread

    Slice a large beefsteak tomato into about 4 or 5 slices

    Salt and pepper the tomatoes and place in a bowl.

    Add oil and vinegar in equal amounts to almost cover the tomatoes

    Add chopped basil

    Marinate the tomatoes for about 15 minutes, turning to ensure even


    When ready to plate, put a slice of tomato on a plate,

    Cover with a slice of the mozzarella

    Drizzle the oil and vinegar dressing over the top

    Sprinkle some more fresh basil over 

    Optional: squirt a small amout of balsamic vinegar reduction 

    over all

    The amount will depend on how many you are making

    This is often served as an appetizer but to serve as a salad simply

     layer the tomatoes etc on a bed of greens 

     Serve the bread in a basket. Your guests will enjoy dipping the bread in the dressing 

Hail Caesar!

In bowl, combine the following:

  • 1 egg
  • 3-5 crushed garlic cloves
  • 1-2 drops of tobacco
  • 1 capful of Worcestershire sauce
  • 2 teaspoons of Dijon mustard
  • 1 juice of lemon (2-3 tablespoons)
  • Lots of freshly ground peppercorns

Frisk/beat well.

In same bowl, add:

  • 3/4 cup of extra light olive oil a little at a time. 

Frisk/beat well after each addition.

Pour into salad bottle and put in refrigerator.

Clean and shred 1-2 heads of romaine lettuce; spin in salad spinner to get rid of moisture. Refrigerate.

Fry until crispy 3/4 package (or more) of bacon. Pat off grease and crumble bacon.

Grate 1/2 to 3/4 cup of parmesan cheese.

To make salad:

  • Pour a little dressing in bottom of salad bowl and spread around.  Add pepper again.
  • Add lettuce.
  • Sprinkle bacon, cheese, and croutons on top.  More pepper, if desired.
  • Pour half or more of dressing on top.
  • Mix well.

Asparagus, Ham and cheese crepes

Ingredients   to  Make 8 crepes

16 asparagus stalks blanched and cooled

2 cups  grated Fontina cheese (separated) 1 1/2 then 1/2 

8 (6-inch) crêpes

8 thin slices of cooked ham

3 tablespoons butter

3 tbsp all-purpose flour

1 tsp Dijon mustard

1 1/2 cups  Milk

1/3 cup  dry white wine

!/2 cup chicken broth ( divided in half)      1/4 tsp salt  1/8 tsp white pepper

1/4 cup  grated Parmesan    ( I made 1 1/2 times the sauce in order to have extra)


Blanch and cool the asparagus.  Line each crepe with 1 ham slice, put two asparagus spears on each crepe so that the tips show at either end. Add 1-2 tablespoons shredded fontina among crêpes, roll up tightly. Butter the bottom of a  13 x 9-inch (33 x 23 cm) baking dish. Lay the crepes in the pan

Melt  3 tbsp  butter in large saucepan. Blend in flour and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add wine and 1/2 cup  of the Fontina cheese; stir till melted add 1/4  cup of chicken broth or more to thin the sauce . Salt and pepper to taste. Pour sauce over crepes reserving some sauce for later, and sprinkle evenly with 1/4 cup  Parmesan cheeses.

Bake in 375 oven, covered, for 15 minutes and uncovered for 15 minutes  or until hot and lightly browned. Let rest for 5 minutes before serving   Plate and serve with a bit of additional sauce that you have thinned further with chicken broth 

Tips: Make the crepes and blanch the asparagus ahead of time  You can make the sauce ahead of time too. Then assemble and bake when you are ready to serve  I used more than 2 cups of the cheese, closer to 3 cups, about 2 1/2 in the crepes and 1/2 cup in the sauce.

Gluten Free Crepes


     1 egg 

     1/2  cup milk

     1/2  tsp canola oil 

     Beat the liquid ingredients together until well blended

     Then add

     1/4 cup Bisquick mix (gluten free)

     Mix with a whisk until it is smooth and there are no lumps

     Refrigerate for 20 minutes

     Stir well again

     Heat a scant amount of oil in a frying pan wipe it down

     with a paper towel to remove any excess oil

     Pour 1/4 cup of the batter into the pan and tilt the pan to

     distribute the batter evenly and in a round shape

     Flip once the crepe has lots of little holes and cook on the other 

     side just until lightly browned

     Remove to a plate and cook until all the batter is used up

     This amount makes about 4 or 5 crepes depending on how 

     big you make them.

     You can stack these and refrigerate them until ready to use

Pear Cheese Pie

1 can pear halves well drained - I use real and zap them

1 9" graham cracker crust

2 well beaten egg yolks

1 8oz package of cream cheese

1 cup sour cream

1/2 tsp grated lemon peel

1 tsp lemon juice

1/2 c sugar

1 tbsp flour


1/2 tsp nutmeg


2 egg whites

1/4 tsp cream of tartar

1/4 c sugar

Slice pears into crust. Combine yolks and softened cream cheese; beat smooth. Blend in sour cream, peel, and juice. Combine 1/2 c sugar, flour, salt and nutmeg; add to cheese mixture; mix well.

Pour over pears. Bake at 375 for 25 min or until set (I like it not to be too set - not like cheese cake but a little soupier. 25 min is about right.

Meringue: Beat egg whited with c of t until frothy. Gradually add 1/2 c sugar, beating till stiff peaks form.

Spread on baked pit (it can be hot). Bake for 10 minutes longer until golden.

April 2018 Gourmet Lunch Recipes


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March 2018 Gourmet Lunch Recipes

Colcannon Shepherd's Pie (Sheila) 

See Recipe Reviews 

Recipe photo courtesy of John Dolan 

Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie. 

Source: Martha Stewart Living, January/February 2018 

2 hours 1 hour 5 mins Serves 6 to 8 

Total Time Prep Yield 

The Food Newsletter 



  • [ ] 1 teaspoon extra-virgin olive oil 
  • [ ] 1 1/2 pounds ground lamb 
  • [ ] Kosher salt and freshly ground pepper 
  • [ ] 1 medium onion, chopped (2 cups) 
  • [ ] 4 carrots, peeled and cut into 1/4-inch coins (1 1/4 cups) 
  • [ ] 3 tablespoons tomato paste 
  • [ ] 1 tablespoon unbleached all-purpose flour 
  • [ ] 1 tablespoon Worcestershire sauce 
  • [ ] 1 3/4 cups low-sodium chicken broth 
  • [ ] 1 cup frozen peas 
  • [ ] 3/4 cup packed chopped flat-leaf parsley 


  • [ ] 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces 
  • [ ] Kosher salt and freshly ground pepper 
  • [ ] 1 tablespoon extra-virgin olive oil 
  • [ ] 1 pound Savoy cabbage, thinly sliced (5 cups) 
  • [ ] 2/3 cup whole milk, warmed 
  • [ ] 4 tablespoons unsalted butter, melted, plus more for brushing 


Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.

Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.

Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.

Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.

Irresistible Irish Soda Bread (Sheila)

Recipe By:Karin Christian

"A very easy, very good tasting bread. Best if made the day before, or several hours before serving."


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup butter, melted


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
  2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
  3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
  4. ALL RIGHTS RESERVED © 2018 Allrecipes.com 
    Printed From Allrecipes.com 3/5/2018



1 (3 ounce) box Jell-O instant pistachio pudding mix (4-serving)

  • 2 cups milk
  • 2 kiwi fruits, peeled and thinly sliced
  • Cool Whip
  • 3 drops green food coloring ( I didn`t color the cool whip – I left it white for contrast) 
  • green coarse sugar, for garnish (the kind used on Christmas cookies)  I put a few chocolate covered mints on top instead.


  1. Prepare pudding according to package directions using the milk; chill until set.
  2. When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear dessert glasses (wine glasses will work well) -- do pudding-fruit-cool whip then repeat, ending with a layer of Cool Whip.
  3. Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving. I used chocolate covered mints instead.

Gourmet Lunch February 2018

Fajitas (Helen)

4-5 Boneless/Skinless Chicken Breasts

3 Large Onions

2 Red Peppers

2 Green Peppers

1 Package "Old El Paso" Taco Mix

Cup of water

2 Packages of Large Tortilla Shells or 2 Packages of  "Old El Paso" Boats (your choice)

450 pack of Old Cheddar Cheese (side dish)

Large container Sour Cream (side dish)

1 Jar Salsa (Hot/Medium or Mild-your choice) (side)

4 Fresh diced Tomatoes (side dish)

4 Avocados (half a diced onion here) (2 chopped garlic)

3 Limes

Half cup chopped Cilantro (on the side)


Cut chicken breast into thick slivers

Fry in tiny bit of oil (one large pan)

Once cooked add Taco Mix with water to chicken

Cut red peppers/green peppers/onions also into slivers

Steam in another pan with a little bit of water

Pour the steamed vegetables into the chicken mixture

Mash avocado (without skin and pit)

Add Lime/Onion/Garlic 1 Diced Tomato and Salt/Pepper

Put Pits back in until serving or with leftovers.

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1 ½ Graham cracker crumbs

¼ cup of sugar

1/3 cup of butter, melted


3 packages (8 ounces each) of crème cheese softened

¾ cup of sugar

1/3 cup sour crème

3 Tablespoons All Purpose Flour

1 teaspoon Vanilla Extract

3 eggs, lightly beaten

1 package (10-12 ounces) white chocolate chips

¼ cup seedless raspberry jam


  1. In a small bowl, combine the cracker crumbs, sugar and butter.  Press onto the bottom of a 9- inch springform pan, set aside.
  2. In a large bowl, beat cheese and sugar.  Beat in the sour crème, flour and vanilla.  Add eggs.  Beat on low speed until just combined.  Fold in the chips and spread over the crust.
  3. In a microwave safe bowl, melt raspberry jam.  Drop in teaspoonfuls over the cheesecake.  Cut through the batter with a knife to swirl.


(Heli Vail, Kaarina Tulisalo, Diane Wallace)

Red and Green Salad Recipe

TOTAL TIME: Prep/Total Time: 10 min. YIELD:4 servings 


  • 4 cups torn mixed salad greens 
  • 2 tablespoons sliced green onion 
  • 2 medium red apples, diced 
  • 2 kiwifruit, peeled and sliced 
  • 1 cup unsweetened raspberries 
  • 1/2 cup poppy seed or French salad dressing 


  • 1. In a bowl, toss the salad greens, onion and fruit. Drizzle with dressing. Serve immediately. Yield: 4 servings. 

4.74 from 46 votes


Easier than lasagna, but every bit as delicious! These Spinach Lasagna Roll Ups are a freezer friendly family pleaser. 

 Total Cost $8.01 recipe / $1.14 serving

 Prep Time 15 minutes

 Cook Time 45 minutes

 Total Time 1 hour



1 lb lasagna noodles$1.69

15 oz ricotta $2.09

1 cup mozzarella, shredded $1.18

1/4 cup grated Parmesan$0.24

1 large egg $0.16

10 oz frozen spinach$1.09

2 1/2 cups marinara sauce $1.09

salt and pepper to taste$0.05

non-stick spray, as needed $0.05


Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.

While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.

When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.

Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate. 

Cranberry Christmas Cake

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins


Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!

Course: Dessert 

Servings: 16 servings

Calories: 252 kcal


3 eggs

2 cups sugar

3/4 cup butter softened

1 teaspoon vanilla

2 cups all-purpose flour see note below for gluten-free alternative

12 oz fresh cranberries


1 Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

2 Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!


Gluten Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.


Crispy  Cheddar  Cauli-tots  (Jeanette)

3 cups shredded raw cauliflower

1 cup old cheddar

1 large egg

¼ cup cornmeal

1tsp salt 

½ tsp ground mustard

Butter mini muffin tins and preheat oven to 400* F

Shred cauliflower using food processor or grater 

Once shredded, place in clean dishtowel and squeeze out excess water

Combine all ingredients in bowl and mix well with fork

Scoop out mixture and press into muffin cups

Bake for 18-20 minutes or until begin to golden.  Eat warm

Makes 24 Cauli-tots

Warm Winter Salad (Jeanette) 

2 small red onion cut in ½ inch wedges      2 small sweet potatoes(about 8 oz) cut in 1 inch pieces

2 carrots, peeled and cut in ¾ inch pieces 2 parsnips, peeled and cut into ¾ inch pieces

1 celery root (about 24 oz) peeled and cut into ¾ inch pieces

2 small beets, peeled and cut into ¾ inch pieces   1 head fennel

 12 TBS extra-virgin olive oil Salt and pepper to taste

½ cup walnuts 6 tsp balsamic vinegar

6 tsp fresh lemon juice 2 tsp Dijon mustard

4 TBS finely chopped Flat-leaf parsley4 oz Feta, crumbled (1/2 cup)

Mixed greens

Preheat oven to 425*, in medium roasting pan, toss the onions, sweet potatoes, carrots, parsnips celery root and beets with 8 TBS olive oil (I did beets separately) Season with salt and pepper and roast for about 45 min, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 min.  Transfer to work surface and coarsely chop.

In a large bowl, whisk vinegar with lemon juice, mustard and remaining 4 TBS Olive oil.  Fold in parsley.  Season with salt and pepper.  Add vegetables and walnuts to half dressing and toss.   Serve over mixed greens , tossed with remaining dressing and top with feta.  Serve warm

Chocolate Cream Cheese Pound Cake with Mocha Drizzle - Regular (Caroline and Gluten-Free (Anna))

I reduced this recipe by 1/6th  as Caroline said that it overflowed her bundt pan and I had only a 9-inch pan, not the 10-inch called for in the recipe. I used Fry’s cocoa. It is a Dutch processed cocoa.           Anna Petruzella

Cake:                                                            GF &  reduced recipe by 1/6

21/2 cups cake and pastry flour          2 cups & 2 T GF flour mix plus 1 T xanthan gum 

1 cup cocoa                                             1 cup minus 2 tablespoons

1 T baking powder                                  same

1 t salt                                                      1/2  t salt

1 pound softened butter                           13.4 ounces

8 oz. cream cheese softened                     7.4 ounces

3 cups sugar                                              2 1/2  cups

1 T instant coffee granules                       same

1 t vanilla                                                  same

6 eggs                                                       5 eggs


1 1/2 t instant coffee granules

2 T melted butter, cooled

2 T cream at room temperature (hot butter and cold cream mixed together tend to curdle) 

1 cup icing sugar, sifted

  1. Cake: Preheat oven to 325.  Butter a 10-inch (3 L) bundt pan. 
  2. Blend flour with cocoa, baking powder, and salt in medium bowl.
  3. Beat butter in a large bowl until very creamy.  Add cream cheese and continue to beat smooth.  Add sugar, coffee, and vanilla and blend.  Add the eggs one at a time blending well.
  4. Sift half the flour mixture over the butter mixture and blend on low speed.  Blend in remaining flour mixture until smooth (about 30 seconds).
  5. Scrape the batter into prepared pan and bake for 75 to 70 minutes until a toothpick inserted in centre comes out dry.  Cool on rack.

Drizzle: Dissolve coffee in 1 T of hot water.  Blend in butter and cream.  Beating with an electric mixer, gradually add icing sugar until well blended. Add up to 1 T more hot water to make mixture fluid enough to drizzle.  Drizzle on cool cake.  Makes 12 servings

June Gourmet Lunch Receipes

(Sue Fisher, Janet Poudrier, and Anna Petruzella)

Watermelon Sangria (Janet)


2 cups white grape juice

750 mL rosé wine

2 cups cubed watermelon

2 pints raspberries

ice, (optional)

soda water, (optiona}

Pour grape juice and wine into a large pitcher. Stir in watermelon (and any juices) and raspberries. Cover and refrigerate for at least 4 hours or up to 1 day. Serve over ice, topped with a bit of soda water.

Lemon. Bacon and Mushroom Salad (Janet)

(Classic Canadian Cooking by Elizabeth Baird)


6 slices bacon

1 lb. spinach

½ cup olive oil

2 tbsp lemon juice

1 clove garlic

1/4 tsp. salt and ¼ tsp. ground pepper

11/2 cups sliced mushrooms

2 hardboiled eggs (optional)


Fry the bacon over medium heat until crisp. Drain on paper towel. Crumble. Reserve.

Wash and slice mushrooms.

Chop the eggs finely.

Buy container of prewashed baby spinach.

Combine the oil and lemon juice. Mash the garlic with the salt and add  with the pepper to the oil and lemon juice.

Just before serving place the spinach in a large salad bowl. Sprinkle the bacon, chopped egg and mushrooms on top. Pour on the dressing. Toss and serve immediately.

Chicken Lasagne (Sue)

“Death to Dieters” – “The Best of the Best”  from the Best of Bridge Series


3 cups fresh mushrooms, sliced

2 cups chopped onion

2 pkgs. Hollandaise Sauce

8 lasagne noodles, cooked

2 lbs. chicken or turkey breast cooked and thinly sliced

Salt and pepper to taste

1 tsp. dried Basil

1 tsp. dried Oregano

3 Cups shredded mozzarella cheese

1 cup grated parmesan cheese

1 lb. fresh asparagus, cooked tender crisp


Spray a non-stick frying pan with cooking spray, sauté mushrooms and onions until soft.  Spread a small amount of Hollandaise on the bottom of a 9 x 13” (23 x 33 cm) pan.  Place a layer of noodles on top, then cover with half of the chicken and sprinkle with salt and paper to taste, top with half of the mushroom and onion mixture, then half of the remaining hollandaise and sprinkle with half of the mozzarella and parmesan cheeses.  Place all the asparagus neatly in a layer over cheese.  Repeat the layers ending with the cheeses.  Cook, uncovered, at 350 degrees F. oven for 35 minutes, or until hot and bubbly.  Let stand for 10 minutes before cutting.  Serve a salad with a tart dressing to offset the richness.  Serves 10-12.

Sponge  Cake (Anna)

                                                       Preheat oven to 350  F

                                               Grease and flour a large tube pan

6  eggs

I  cup sugar

1/4  cup vegetable oil

In a large mixmaster bowl, beat the eggs, sugar, and oil  together  for 15 minutes until the batter is light and falls in ribbons, then add

1 teaspoon vanilla

While the egg mixture is being beaten, sift the dry ingredients into a medium sized bowl

1  cup  flour  

1  teaspoon of baking powder

Whisk  the flour mixture  into the batter by hand, gently folding  the flour  mixture about three tablespoons at a time just blending gently until the flour is incorporated

Pour the mixture into the tube pan 

Bake at 350 F for 35 to 40 minutes or until a toothpick inserted into the centre comes out clean.

Cool in the pan on a cake rack for 10 minutes then invert onto a cake rack and allow to cool completely

This is great alone—dust top with icing sugar once cooled

 Or  served with fresh fruit and whipping cream

 Or for use in a trifle recipe

It can also be baked in a jelly roll pan to be rolled to make an ice cream roll or berry and cream roll

To make this GLUTEN FREE simply replace the flour with a GF flour blend and add 1/2  teaspoon of xanthan gum.

Canada Day Flag Cake (Anna)

Make two  batches of the sponge cake recipe and bake them in two 9 X 13 p 


While the cake is cooking prepare 1 1/2  batches of Birds custard, using the custard recipe on the tin.

Defrost 3 cups  of sliced  frozen strawberries in a bowl. Cut them up further once thawed to break into smaller pieces. 

Add Two tablespoons of Sherry to the thawed berries

 Let the cakes and custard cool

When ready to assemble, whip the cream

3 cups whipping cream

2 tablespoons of confectioners sugar

1/8 teaspoon xanthan gum 

1 teaspoon vanilla

Mix the sugar and xanthan gum together and add to the cream once soft peaks have formed and finish whipping until firm peaks are formed

The xanthan gum helps to stabilize the cream and keep it from running.


Put the first cake layer on a tray.

Top with half the thawed strawberries and allow a minute for the juices to soak in

Next top with the cooled custard and then the rest of the berries

Put the 2nd cake on top of this. Frost the top and sides with the whipped cream

Check the internet for instructions on how to create the flag. You will need approximately 3/4  of a pack of berries. I used the pattern on the allrecipes site. There is also a You tube video showing how to do the flag pattern. It follows a Kraft recipe.  Serves approximately  20.

 Recipes for April 2017

Zesty Quinoa Salad

Recipe by:  Scrumdiddly

"This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!"


6 servings.    270 cals.  

1 cup quinoa

2 cups water

1/4 cup extra-virgin olive oil

2 limes, juiced

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon red pepper flakes, or more to taste

1 1/2 cups halved cherry tomatoes

1 (15 ounce) can black beans, drained and rinsed

5 green onions, finely chopped

1/4 cup chopped fresh cilantro

salt and ground black pepper to taste


20 m.     Cook
10 m.     Ready In
30 m

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.


Cook's Note:

This salad tastes great right away, and even better the next day when all the flavors have had the chance to marry. Enjoy!

You can also steam the quinoa instead of boiling if desired.

Armenian Orange Cake

Crumb Mixture: 2 c brown sugar, 2 c flour, 1/2 c butter, 1/2 tsp salt, 2 tbsp grated fresh orange peel, 1/2 tsp allspice

Other: 1 tsp baking soda, 1 c sour cream, 1 egg (slightly beaten), 1/2 c poppy seeds

Topping: icing sugar, grated orange peel, cointreau in whipped cream

Combine brown sugar & butter. Add flour, salt, orange peel & allspice.

Grease 9" square pan. Spoon in 1/2 the crumb mixture. Stir soda into sour cream & mix into remaining crumbs along with egg. Pour batter onto crumbs & sprinkle with poppy seeds. 

Bake in 350 degree oven for 40 - 45 minutes. 

Serve topped with icing sugar, grated orange peel & whipped cream (with cointreau)

Recipes for February 2017

Bacon Chicken Roll-Ups

  • Prep: 20 min. Bake: 35 min.
  • Yield: 6 Servings


  • 12 bacon strips
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 package (8 ounces) cream cheese, softened
  • 1 medium sweet onion, halved and cut into slices
  • Dash salt and pepper


  • In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
  • Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks.
  • Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutritional Facts 1 chicken roll-up equals 332 calories, 21 g fat (11 g saturated fat), 118 mg cholesterol, 484 mg sodium, 4 gm carbohydrate, trace fiber, 31 gm protein. 

Originally published as Bacon Chicken Roll-Ups in Simple & Delicious September/October 2008,  p 19. 

Crunchy Pea Salad

4 cups frozen peas

6 finely sliced green onions

1 (8oz.) can sliced chestnuts

1 ½ cups smoked almonds

½ cup light mayonnaise

½ cup fat free sour cream

1 tbsp. minced fresh ginger

2 tbsp soya sauce

2 tsp. brown sugar

2 tbsp. chopped parsley

  1. Blanch peas until crisp tender, 3-4 minutes. Drain. Cool under running water and drain again.
  2. In a large mixing bowl, combine the first 4 ingredients.
  3. In a small bowl, whisk together the mayonnaise, sour cream, ginger, soya sauce, and brown sugar until smooth.
  4. Pour over salad and stir well . Mix in the parsley.
  5. Refrigerate until serving time, no longer than 24 hours.


6    egg whites

¼ tsp. salt

¼ tsp. cream of tartar

1 1/2 cups granulated sugar

2 tbsp. cornstarch 

1 tbsp.vinegar

1 1/2 tsp.vanilla

1 3/4 cups whipping cream

2 or more cups strawberries, sliced

6 or more kiwifruit, sliced

Line baking sheet with parchment paper.  Place bottomless 8-inch or 9-inch springform pan on top; set aside.  Grease sides of pan. 

In a bowl beat egg whites, salt, and cream of tartar until soft peaks form.  Gradually beat in sugar in thin steady stream until stiff glossy peaks form.  Fold in cornstarch, vinegar, and vanilla.

Smooth batter into prepared pan;  smooth top.  Bake in 275 F (140 C) over for 2 to 2-1/2 hours or until crisp and lightly browned on outside but still soft in middle.  Let cool completely (meringue will deflate).  Run knife around meringue; remove pan.  Carefully remove paper.  (Meringue can be loosely covered and stored for up to 3 days.)

Whip cream; spread over top of meringue, swirling into peaks.  Garnish with fruit.  Makes 8 servings.

Recipes for October 2016

Pear Salad:

Mixed greens

Pears, sliced thinly

Feta cheese, crumbled

Pine nuts, toasted


1/3 c rice vinegar

1/3 c olive oil

Juice from 1 lemon

1/4 c maple syrup

1 tsp Dijon mustard

To keep pears from discolouring, pour some dressing over the slices immediately after slicing. Toss remaining dressing with mixed greens. Top with pears, feta and pine nuts.

Mediterranean Pie: 

2 small onions, chopped

2 garlic cloves, minced

2 tbsp butter

3-10 oz pkgs frozen spinach, thawed and THOROUGHLY drained (squeezed)

1 pkg (2 sheets) frozen puff pastry

1/2-3/4 Black Forest Ham, sliced

1 lb mozzarella cheese, grated

1 red peppers, diced

8 eggs, beaten

1 egg, beaten (just before baking)

Sauté onions and garlic in butter, stir in spinach. Line 10" springform pan with pastry, making sure it overlaps sides. Layer 1/2 of each of the following: ham, cheese, red pepper, spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat all layers. Pan will be full. Cover with pastry and pinch the edges to seal. Trim excess pastry and slash top to allow steam to escape, brush top with beaten egg. Bake at 400F for 15 min., then reduce heat to 350F and bake 45 min. Cool 15 min and remove springform. Serves 10.


3 ½ OUNCES FLAKED COCONUT                       ½ TSP GINGER


¼   CUP MELTED BUTTER                                    ½ TSPSALT 

2 TABLESPOONS SUGAR                                      3 EGG WHITES

1 tbs. GRANULATED GELATIN                             2TBS. SUGAR






Preheat oven to 375* Spread coconut evenly on cookie sheet; bake  5-6  min until lightly brown.

Reserve 2 TBS for garnish.

In 9” pie plate mix well remaining coconut, crumbs, butter and 2 TBS sugar. Press firmly t bottom and sides of plate.

Bake 5-6 min until golden, cool.

Place cold water in bowl and sprinkle gelatin over surface; allow to stand 5 min

Mix together pumpkin, sugar, egg yolks (slightly beaten)spices and salt.  Cook over hot water until slightly thickened.  Add soaked gelatin to this and stir until completely dissolved.

Sit in a cool place ad when partially thickened fold in egg whites which have been stiffly beaten with 2 TBS sugar.  Pour into pie shell and refridgerate to set.




3 ingredients and 3 steps is all you need to make lemon and strawberry punch ready in just 10 minutes.  32 servings 

3 cans (6oz. each) frozen lemonade concentrate, thawed 

1 box (10oz.) frozen strawberries in light syrup, thawed and undrained

1 bottle (1 liter) ginger ale 


In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed. 

Pour lemonade into punch bowl. Stir in strawberries. 

Just before serving, add ginger ale and ice; gently stir. 

Janet`s Scones

Preparation: 15 minutes                           Bake: 22 - 25 minutes

2 cups all-purpose flour

2 tablespoons plus 2 teaspoons sugar

2 ½ teaspoons baking powder

¼ teaspoon salt

½ cup cold butter cut into pieces

¾ cup milk 

1 large egg separated 

1.    Preheat oven to 375 degrees.  In large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs.

2.    In 1 cup measuring cup, with fork, mix milk and egg yolk until blended. Make well in center of flour mixture and pour in milk mixture. Stir just until combined. 

3.    Turn dough onto lightly floured surface and knead 5 to 6 times, just until smooth. With lightly floured hands, pat into 7 ½ inch round or make into individual scones. Transfer to ungreased cookie sheet. 

4.    With lightly floured knife, cut dough into 8 wedges (do not separate wedges).  In small cup lightly beat egg white. Brush scones with egg white and sprinkle with remaining 2 teaspoons of sugar. Bake until golden brown, 22 to 25 minutes. Separate wedges. Serve warm, or cool on wire rack to serve later. Makes 8 scones.

I get the dry ingredients ready the night before and then put the milk and egg in the next morning.


Buttermilk Scones

Prepare as directed but only use 2 teaspoons baking powder.  Add ½ teaspoon baking soda to flour mixture. Substitute ¾ cup buttermilk for milk.


Strawberry Salad with Buttered Pecans

2 Tbsp butter

1 C pecan halves

¼ tsp salt

1/8 tsp pepper

DRESSING:  Make this the day before

2 Tbsp balsamic vinegar

2 Tbsp olive oil

1 Tbsp sugar

1 Tbsp orange juice

1/8 tsp freshly ground pepper


1 pkg (5 oz) spring mix salad greens

1 C sliced fresh strawberries

1 C swiss cheese grated

Croutons (optional)

NOTE: if you want to make this a full meal salad you can add chicken, salmon or beef.


1.  In a large skillet, melt butter.  Add pecans and cook over medium heat until nuts are toasted – about 4 minutes.  Remove from skillet and set aside to cool – can also be done the day before.

2.  In a small bowl whisk dressing ingredients until well blended (preferably the day before).

In a large bowl combine the greens, strawberries and cheese.  Add pecans.  Drizzle with dressing and toss to coat.  Add croutons if desired.

Serves 6

Squash and Sausage Shepherd’s Pie

2-1/2 # butternut squash, peeled, seeded and cut into chunks

5 Tbsp butter softened

1/4 C grated Parmesan cheese

1 tsp salt

½ tsp ground black pepper

1# bulk sweet Italian Sausage or lean ground beef

1 Tbsp olive oil

1 medium onion chopped

1 – 8 oz package sliced fresh mushrooms

3 cloves Garlic minced

1 C. sodium reduced beef broth

½ - 28 oz can crushed tomatoes – about 1-1/2 cups

1 Tbsp snipped fresh OR 1 tsp dried rosemary

1 tsp Worcestershire sauce

1 C frozen peas and carrots

Shaved parmesan cheese (optional)

Sliced Green Onion (optional)


1.  Preheat oven to 425̊ F. Lightly coat 6 - 10 to 12 oz. individual casseroles with cooking spray.

2. In a 6 qt. Dutch Oven cook squash in salted boiling water until tender.  Drain and mash with butter, Parmesan, 1.2 tsp salt and ¼ tsp pepper. Set aside.

3.  Cook sausage in a skillet breaking up the meat as you cook until it is no longer pink. Transfer to a colander and drain.  Wipe out skillet with a paper towel.

4.  In the same skillet heat the oil.  Add onion and mushrooms – cook stirring occasionally until tender – about 4-5 minutes.  Add garlic and cook 2 minutes more. Add broth, crushed tomatoes, rosemary and Worcestershire sauce.  Bring to boiling.  Reduce heat and simmer until thickened – about 5 minutes. Stir in meat, peas and carrots and remaining salt and pepper.  Cook 2 minutes.

5.  Divide among the 6 casseroles, cover with squash and place on a baking sheet.  Bake uncovered for 15-20 minutes until top is lightly browned.  Top with shaved Parmesan and green onion.      SERVES 6

Strawberry Tarts

"One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream."


  • 12 (4 inch) prepared tart shells, baked 
  • 2/3 cup white sugar 
  • 2 1/2 tablespoons cornstarch 
  • 1 pinch salt 
  • 1 cup apple juice 
  • 3 cups fresh strawberries 


  1. To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
  2. Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.


Lemon Parmesan Salad Dressing (Mary Marrs)

in small blender jar put :

1/4 c. lemon juice.

I peeled clove garlic

3/4 tsp salt

1/2 to 1 tsp sugar

2 tbsp. parmesan cheese

Blend and while running dribble in 3/4 c. olive oil.

Stores well


2 medium turnips peeled and diced (some call them rutabagas,

                               they have an orangey flesh)

1 apple, peeled and diced

Cook in water till tender about 1/2 hr.  Drain and mash, adding some margarine, tbsp. br sugar  and coarse ground pepper, salt and 1 beaten egg.  Turn into a greased casserole, and tope with buttered bread crumbs.  Bake at 350 for up to an hour till hot through and lightly browned.


3 c. cranberry juice. ( Best made from cooking and straining cranberries, but can use boughten juice.)

1/2 c. uncooked cream of wheat

1/2 c. sugar or sweetener , or part of each

Heat the juice to a boil. Add sugar. Slowly sprinkle in cream of wheat , stirring constantly with a whisk. Bring to a boil. lower the heat, and let boil 3 to 5 minutes.

Pour into large mixer bowl, and when still warm, beat at high speed , until pink coloured, fluffy and creamy.  This may take 10 to 30 minutes. Serve with rich cream on it.


Kaarina Tulisalo


4 medium beets ,cooked and diced (4 cups)

4 medium carrots, cooked and diced (4 cups)

2 potatoes, cooked and diced  (11/2 cups

Herring fillets to taste diced (I use herring fillets in wine marinade) 

1 onion diced

2 tsp.salt

Pepper to taste


Layer the vegetables in a bowl 2-3 times, alternating potatoes, carrots, beets, onion and herring. Mix just before serving.

Tip The veggies can be cooked the day before and diced and layered the next day. The salad lasts well in the refrigerator for a few days.

ADD- INS  (optional) diced pickles, ham, roast

DRESSING : (optional, can be on the side or mixed into the salad)

1 cup mayonnaise

½ cup sour cream

1tsp mustard



1-2 heads of savoy cabbage

1 lb lean ground beef

½ lb lean ground pork

1cup uncooked rice ( long grain white)

½ cup cream

½ cup bread crumbs

1tsp.crushed whole all spice

1 tsp. salt

Dash of pepper

1medium onion chopped1 egg beaten

Beef broth and or tomato sauce


  • Cut out the cabbage core
  • Place head core down in a pot with salt and enough water to boil until you can separate the leaves (do not over cook


  • Cook rice until almost tender, drain and set aside
  • Saute onion in the butter until golden brown
  • In a large bowl mix all the ingredients except for the broth and/or tomato sauce
  • add some beef broth if the mixture needs it ie ¼ cup
  • place 2 tbsp of filling in the cabbage fold ends in and roll
  • place seam side down in a casserole pan sprayed with pam
  • add beef broth to pan ,bake at 350 covered for 1 hour
  • continue baking at 350 uncovered for 45 mins –1hour until cabbage rolls are browned


I use the beef both to bake them in and serve tomato sauce on the side. You can bake them in the tomato sauce if you prefer. I also add a light topping of corn syrup or maple syrup on top of the rolls before baking 


(Heather, Marg G., Caroline)

Impossible Ham and Cheese Pie

2 cups cubed, fully cooked smoked ham

1 cup shredded cheese, Swiss or Cheddar 

1/3 cup chopped green onion or white onion

2 cups milk

4 eggs

1 cup Bisquick baking mix

¼ teaspoon salt

1/8 teaspoon pepper

Heat oven to 400 F. Grease pie plate, 10 X 11/2 inches.

Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in centre comes out clean, 35 to 40 minutes. Cool 5 minutes.

6 to 8 servings.


Mixed Greens

Cherry Tomatoes

Chopped Cucumber



Sunflower Seeds


3 tbsp. Extra Virgin Oil

1 tbsp. Fig Balsamic Vinegar

1 small clove garlic minced

Pinch Brown Sugar

Pinch Dry Mustard

Pinch salt

Frozen Lemon Meringue


This delicious frozen lemon meringue is my all-time go-to gluten-free recipe, which I like to change sometimes by experimenting with different toppings and flavours. Once made, it is stored in the freezer and then taken out approximately 20 minutes before serving. The lemon syrup makes it a perfect decadent do-ahead dessert.

Meringue discs

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons cornflour (cornstarch)
  • 225 g (8 oz) caster (superfine) sugar

Lemon custard

  • 4 egg yolks
  • 125 g (4 1/2 oz) caster (superfine) sugar
  • 125 ml (1/2 cup) lemon juice finely grated zest of 2 lemons
  • 300 ml (1 1/3  cups) thickened (whipping) cream

Lemon syrup (optional)

  • Finely grated zest of 1/2 lemon
  • 60 ml (1/4 cup) lemon juice, strained
  • 2 tablespoons sugar

Start this recipe the day before serving.

Preheat the oven to 150°C (300°F/Gas 2). Line two baking trays with baking paper which have been marked with three 20 cm (8 inch) diameter circles or 28 x 12 cm (11 x 4 3/4 inch) rectangles.

To make the meringue discs, sprinkle the egg whites with the cream of tartar and whisk until stiff. Mix the cornflour with the sugar, then add to the egg whites, 1 tablespoon at a time, whisking well after each addition. Whisk for a few more minutes until thick and glossy. Using a spatula, spread the meringue inside the marked outlines, smoothing out to the edges. Place in the oven, reduce the temperature to 140°C (275°F/Gas 1) and bake for 1 hour, or until the meringue discs are crisp to touch and will lift off the paper easily. Place on a wire rack to cool completely.

Start making the lemon custard as soon as the meringues go in the oven, as it must be quite cold before the cream is folded in. Put the egg yolks and sugar in a heavy-based saucepan. Over a low heat, mix until smooth and well combined, then add the lemon juice and zest. Continue to stir constantly until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from the heat and stir for another minute. Pour into a bowl and refrigerate until completely cold, or place over a bowl of ice to cool faster. In a separate bowl, whip the cream until firm, then gently fold it into the cooled lemon custard one spoon at a time, until combined. Refrigerate until needed.

Set aside the best meringue disc to be the top. To assemble, place one meringue disc on a piece of baking paper and top it with half of the lemon custard. Do not spread the custard all the way to the edge; when you place the next disc on top, it will spread. Repeat with another layer of meringue and the remaining filling, then top with the final meringue layer. Wrap gently in foil then freeze for several hours or overnight. This can be done several days ahead.

To make the lemon syrup, combine all the syrup ingredients in a small saucepan, stirring over low heat until the sugar dissolves. Simmer, without stirring, for about 5 minutes, or until slightly thickened and tacky. Allow to cool to room temperature.

Remove the lemon meringue from the freezer 30 minutes before serving. Drizzle the lemon syrup over the top.

From The Feast Goes On by Monday Morning Cooking Club, HarperCollins 2014.

December Recipes (Mary Catherine, Marg M, Jeanette)

Fall Ratatouille

Cut 1 large eggplant into chunks

Cut 2 each: onions, red peppers and zucchini into thick slices

Sauté vegetables in 1/2 cup Sundried Tomato and Oregano salad dressing until tender and brown.Add 1 28 oz can diced tomatoes. Cook 15 minutes, allowing some juice from tomatoes to evaporate.

Sauté 1 cup mushrooms. Add to vegetables.

Spoon mixture into 9x13" casserole.

Top with 1 cup each grated Parmesan and shredded mozzarella.

Bake 15 minutes at 350.

Golden Chicken Nuggets

4 boneless chicken breasts

1/4 c. Parmesan cheese, grated

1/4 c. cheddar cheese, grated

1/2 c. fine, dry bread crumbs

1 tsp thyme

1 tsp basil

1/4 tsp salt

1/8 tsp pepper

1/2 c. melted butter

Cut chicken into 1 1/2" squares

Mix together remaining ingredients, except butter

Dip chicken pieces in melted butter, then roll in dry bread crumb mixture. Coat completely.

Arrange on a parchment lined baking sheet.

Bake at 400F 10-12 minutes. Serve hot or cold with plum sauce. 

Banana Tart 

Banana Cream Pie

4. Whisk the yolks, salt and sugar until the sugar is dissolved.  Add the cornstarch and whisk until smooth. In a saucepan, bring the milk to a boil the whisk into the egg mixture. Place in a clean pan and cook , whisking continually until the mixture thickens.  Continue to cook another minute the remove from the heat and whisk in 2 tbsp of rum.

5. Peel and slice the bananas into ¼ “ slices. Place in the base of the tart and cover with the filling, spreading to smooth the top.  Press plastic wrap onto the surface and chill.

6. Whip the cream until soft peaks form.  Whip in the remaining rum .  Remove the plastic from top of tart and then spread over the cream

Just before serving, garnish with the remaining bananas and pieces of banana crisp topping. I did not like the taste or consistency of Crisp so did not use.

Tea Biscuits

2 cups sifted all-purpose flour3 tsp baking powder

1 tsp salt4 tbsp shortening

About 2/3 milk

Sift dry ingredients together; then cut the shortening into them using two knives or pastry blender, until mixture is the consistency of coarse corn meal.  Add enough milk while stirring with a fork to make a soft dough that can be easily handled. Turn onto a floured board and knead lightly about 20 sec. then roll or pat into a sheet about ½ -1 “ thick. Cut into rounds of desired size with floured cutter. Place on greased or oiled baking sheet. Place 1” apart if you like crusty biscuits or closer if not. Knead trimmings and repeat.  I let them sit for an hour before baking

Bake 450* for 12-15 min. Serve hot.

November Recipes (Bonnie R, Joellen, Lynn)

Joellen’s Chicken Dish

Steam 5 chicken breasts. Cut into bite size pieces. Spread on the bottom of a 9 by 13 casserole dish. Slightly steam broccoli and spread over chicken. 

Mix 1 cup mayo, 2 cans cream of chicken soup, 1 tsp. lemon juice and 1/2 tsp. curry powder. Pour evenly over broccoli and chicken.

Topping: 1/2 cup sharp cheese (old cheddar is good) mixed with 1/2 cup bread crumbs ( Ilike Panko). Dot butter.     

Cook 15-20 min. at 350 degrees.                              

I am generous with chicken, mayo/soup mix and topping, so you may want to experiment.  

Red Cabbage Salad

1 can of garbanzo beans1 red cabbage, finely chopped2-3 carrots, diced thinly1 cup dried cranberriesBalsamic vinaigretteFreshly ground pepper and salt

Topping(optional)Pomegranate seeds, toasted almonds

Mix and enjoy this easy and pretty nutritious salad!  

Gluten-free Carrot Cake

Frosting:  1-1/2 pkg light cream cheese, room temperature1/4 c. Butter, room temperature1-1/2 c. Icing sugar1 tbsp. Orange juice concentrate1 tsp. Orange zest

Cake:1-1/4 c. Gluten-free flour1/4 c. Ground flaxseed or ground chia seeds1 tbsp. Cinnamon2 tsp. baking soda1 tsp. Baking powder1/2 tsp. Each ground nutmeg and ground ginger1/2 tsp. Salt1 c. Canned pure pumpkin (not pumpkin pie filling)1 c. Brown sugar (not packed)3/4 c. Buttermilk1/4 c. Sunflower oil3 eggs1 tsp. Vanilla3 c. Finely grated carrots

Prepare frosting:  in a medium bowl, beat together cream cheese and butter until well blended.  Gradually add icing sugar and beat until smooth.  Add orange juice concentrate and orange zest and mix well.  Cover and refrigerate until ready to use.

To make the cake:  preheat oven to 350 F.  Spray two 9 inch round cake pans with cooking spray.  Cut circles of parchment paper to fill bottoms.  Lightly spray pans and set aside.

In a medium bowl, combine flour, ground flaxseed, cinnamon, baking soda, baking powder, nutmeg, ginger and salt.  Set aside.

Using low speed of electric mixer, beat together pumpkin, brown sugar, buttermilk, oil, eggs and vanilla until well blended.  Add dry ingredients to wet ingredients and mix using a wooden spoon just until dry ingredients are moistened.  Do not use mixer for this step.  Gently fold in the carrots.

Divide batter evenly among baking pans.  Bake on the middle rack for about 30 minutes, or until a wooden pick inserted in the centre of cakes comes out clean.  Cool cakes in pans on a wire rack for 10 minutes.  Remove cakes from the pans and cool completely before frosting.

To frost cake, place one layer on a pretty plate.  Spread 1 cup of the frosting over top.  Top with second cake layer.  Frost top and sides of cake with remaining frosting.  Store cake in refrigerator.  

May: Sue, Anna, and Marianne


Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success.


Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.
  2. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix. 
  3. Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
  4. Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.
  5. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate. 
  6. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F. 
  7. Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container.

© Dana Gallagher 

Chocolate-Dipped Florentine Shortbreads 

Contributed by Pierre Hermé 

  • make-ahead


  1. 1 1/2 sticks (6 ounces) unsalted butter, cut into 1/2-inch dice and chilled
  2. 6 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 1 1/2 cups plus 2 tablespoons all-purpose flour


  1. 1/2 cup heavy cream
  2. Finely grated zest of 1 orange
  3. 1 cup plus 3 tablespoons sugar
  4. 1 tablespoon light corn syrup
  5. 1/3 cup water
  6. 1/2 cup chestnut honey
  7. 1 stick (4 ounces) unsalted butter
  8. 3 cups sliced blanched almonds ( 3/4 pound)
  9. 2/3 cup finely diced candied orange rind ( 1/4 pound)

  1. 3/4 pound bittersweet chocolate, coarsely chopped
  2. Preheat the oven to 350°. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, leaving about 1 inch overhanging at the short ends. Butter the parchment. 
  3. In a food processor, pulse the diced butter with the sugar and the salt 6 times. Add the flour and process until the mixture resembles coarse meal. Spread the crumbs on the baking sheet and press them into a thin, even layer with floured hands. Prick the dough all over with a fork. Refrigerate for 10 minutes, or until firm. Bake in the middle of the oven for 15 minutes, or until lightly browned. Transfer the baking sheet to a wire rack. Increase the oven temperature to 425° 
  4. In a small saucepan, heat the cream with the orange zest over moderate heat just until bubbles appear around the edge, about 5 minutes. In a heavy medium saucepan, combine the sugar with the corn syrup and water and bring to a boil over moderately high heat, stirring just until the sugar dissolves. Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 5 minutes. Remove from the heat. Add the honey, the infused cream and the butter and stir until the butter melts. Cook the caramel topping over moderately high heat until a candy thermometer registers 255°, about 4 minutes. Stir in the almonds and candied orange rind and immediately spread the caramel over the pastry with a wooden spoon. 
  5. Return the baking sheet to the oven and bake the pastry for 10 minutes, or until the topping is bubbling. Transfer the baking sheet to a rack and let cool for 30 minutes. 
  6. Run a knife around the edge of the baking sheet to loosen the pastry and slide the parchment paper onto a work surface. Using a sharp, heavy knife, cut the pastry into 2 1/2-inch strips. Cut the strips into 2 1/2-by-3-inch rectangles. Cut each rectangle diagonally in half. 
  7. Line 2 large baking sheets with wax paper. Melt two-thirds of the chocolate in a bowl in a microwave oven for about 1 minute. Add the remaining chocolate and stir until completely melted. Dip 1 corner of each cookie into the chocolate and transfer it to the prepared baking sheets. Refrigerate until the chocolate is just set, about 5 minutes. 

Make Ahead

The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months. 


The difference between professional chocolate-dipped items and ones from home cooks are what the pros call "feet"—the excess chocolate on the bottom. To prevent chocolate feet from forming in Step 6, gently shake the extra chocolate off the shortbread after dipping it and then scrape the bottom of the cookie against the edge of the bowl to remove the last bit of excess. 

Gourmet Lunch Recipes for April 2014 (Heather and Caroline)

Mormon Champagne

Original recipe makes 16 servings

1 (2 litre) bottle grapefruit flavored soda (such as Fresca®), chilled 

1 (64 fluid ounce) bottle white grape juice, chilled



Canadian Living May 2008                                           6 Servings (298 calories per serving

  • Cut each mushroom into 4 slices. Halve, core and seed red pepper; cut in half crosswise and slice.
  • In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper. Roast on large rimmed baking sheet @ 425 F for 10 minutes.
  • Meanwhile toss asparagus and garlic with remaining oil, salt, thyme and pepper. Add to baking sheet and roast until vegetables are soft, about 15 minutes. Transfer to a bowl to cool. Stir in cheese.
  • Place 1 sheet of phyllo pastry on work surface with long edge closest, covering remainder with a damp cloth to prevent drying out. Brush lightly with some of the butter. Repeat layering and brushing with butter with 3 more sheets.
  • Spoon half of the asparagus mixture in 2- inch (5 cm) wide strip about 1 inch ( 2.5 cm) from closest edge and leaving 2 inch (5cm) border at each end. Fold 1 inch (2.5 cm) over filling, fold in ends and roll up.
  • Place seam side down, on parchment paper-lined rimmed baking sheet; brush with butter. Repeat to make second strudel. (Make ahead: Cover and refrigerate for up to 24 hours. I actually froze it for two weeks ahead)
  • Bake in centre of a 400 F oven for about 25 minutes or until golden.  Using a serrated knife, slice each strudel diagonally into 3 servings.


I used balsamic vinegar instead of apple cider, no paprika, more than a pinch of brown sugar (1 1/2 t), and cherry tomatoes instead of mushrooms because the strudel had mushrooms in it.  Also I used one egg per person.

Nigella Lawon’s Instant Chocolate Mousse

January 2015 (Kaarina and Gail)

 Four Cheese French Onion Soup

1/3 C butter cubed

2 Tbsp olive oil

12 cups thinly sliced onions

2 tsp salt

1 tsp sugar

1/4 C all purpose flour

2 - 32 oz cartons reduced sodium beef  broth

1-1/2 C white wine or additional beef broth

8 slices french bread - ½ inch thick

1-1/3 C shredded swiss cheese

2/3 C shredded cheddar cheese

½ C shredded part-skim mozzarella cheese

2 Tbsp grated Parmesan cheese


1.  In a Dutch oven melt the butter and the oil.

2.  Add the onions, salt and sugar.

3.  Cook over medium heat for 15 - 20 minutes until lightly browned, stirring frequently.

4.  Sprinkle flour over onion mixture and stir until blended.

5.  Gradually stir in beef  broth and wine.  Bring to a boil; cook and stir for 2 minutes.

6.  Reduce heat and simmer for 30 minutes, stirring occasionally.

7.  Place bread slices on an ungreased baking sheet.  Broil 3-4 inches from he heat for 3-5 minutes on each side or until lightly browned; set aside.

8.  Combine the cheeses.

9.  Ladle soup into ovenproof bowls.

10.  Top each with a slice of toast.

11.  Sprinkle with cheese mixture.

12. Place bowls on a baking sheet.  Broil for 2-3 minutesor until the cheese is lightly golden.

Serves 8

 Roasted Root Vegetable and Goat Cheese Salad with Lemon-Tahini Vinaigrette

16 small two-bite potatoes quartered -ideally in several colours

3/4 C + 1 Tbsp extra virgin olive oil - divided

1-1/8 tsp salt - divided

14 grinds black pepper, divided

½ large head of cauliflower, cut into ½ inch florets.

3 small carrots peeled and cut into 1/3 inch thick matchsticks

½ large parsnip, trimmed, peeled and starchy core out and the remsinder cut into 1/3 inch thick matchsticks

1 small clove garlic

1/4 C fresh squeezed strained lemon juice

1-1/4 C fresh flat parsley leaves divided

1 Tbsp tahini (sesame seed paste) well mixed

1 tsp honey

1/8 tsp ground cumin

1/8 tsp ground coriander

About 2/3 head green leaf lettuce, cored, outer leaves removed and discarded, and the remainder sliced into bite-sized pieces, washed and spun dry.

1 C coarsely chopped fresh dill

4 oz fresh goat cheese, crumbled.


1.  Heat oven to 400EF.2.  In a plastic bag combine the potatoes, 1-2 Tbsp oil, 1/4 tsp salt and 4 grinds of pepper.  Shake to coat.

2.  Transfer to a baking sheet with sides and spread into one layer.  Bake until tender and golden brown - about 30 minutes.


3.  Place the cauliflower into a plastic bag and add 1 Tbsp oil, 1/4 tsp salt and 4 grinds of pepper.  Toss well and place on one half of  a baking sheet with sides.

4.  On the other half of the same pan, toss carrots and parsnips with 1-2 Tbsp oil, 1/4 tsp salt and 4 grinds of pepper.  Be sure to keep the cauliflower and carrot/parsnip mixtures separate..  Roast the vegetables until tender and slightly golden brown, about 20 minutes.  Let the vegetables cool off the heat.

While the vegetables are cooking:

5.  Process the garlic in a food processor until minced, about 5 seconds.  Add the remaining ½ C olive oil, 1/4 tsp salt, 2 grinds pepper, all of the lemon juice, 1/4 C parsley, the tahini, honey, cumin and coriander; process until smooth, about 20 seconds.  Set aside (you should have a generous 3/4 of a cup of dressing)

In a Large bowl:

6.  Toss together the remaining 1 C parsley, dill and the remaining 1/8 tsp salt.  With tongs, place a quarter of the lettuce mixture on one plate and toss with 1 Tbsp of the dressing.  Top with 1/4 each of the potatoes, cauliflower and carrot/parsnip mixture and goat cheese.  Drizzle 2 Tbsp of the dressing over the top.

7.  Repeat with the remaining three plates and serve.

Serves 4

 Cranberry-Almond Shortbread Tart

For the Cranberry Filling:

1 C granulated sugar

2 Tbsp fresh lemon juice

12 oz. Fresh or thawed frozen cranberries (about 3 cups)

3 Tbsp apricot jam

For the Shortbread:

3-1/2 oz (1 cup) sliced almonds

2 C all purpose flour

1/4 C + 2 Tbsp fine yellow cornmeal

3/4 tsp kosher salt

1 C unsalted butter cut into 16 pieces and softened

1 C granulated sugar

½ Tbsp finely grated lemon zest

3/4 tsp vanilla

1/4 tsp almond extract

1 lg egg yolk

cooking spray

Icing sugar for garnish (optional)

Make the filling:

1.  Combine the sugar, lemon juice and ½ C water in a 3 quart saucepan.  Bring to a boil over high heat, stirring occationally to dissolve the sugar - about 2 minutes.

2.  Add the cranberries and lower the het to medium low.  Simmer until the cranberries have popped and the liquid is syrupy - 10-12 minutes.

3.  Stir in the apricot jam and simmer until the jam melts, about 1 minute more.

4.  Remove from the heat and cool completely.

Make the Shortbread:

1.  Position a rack in the center of the oven and heat tp 325EF.  Spread the almonds on a rimmed baking sheet and toast until warm and fragrant but not browned - about 5 minutes - cool completely.

2.  In a food processor combine the nuts with 2 Tbsp flour.  Pulse until very fine but not powdery 20-25 short pulses.  Transfer into a large bowl and stir in the remaining of the flour, the cornmeal and the salt.

3.  In the food processor combine the butter, sugar, lemon zest, vanilla and almond extract.  Pulse until creamy - about 10-20 short pulses.  Add the egg yolk and pulse a few more times to combine.  Add the dry ingredients and pulse, scraping down the sides as necessary- just until a soft dough forms - 30-40 short pulses.  Turn the dough out onto a piece of plastic and divide.

To Assemble:

1.  Lightly coat a round 9-1/2 X 1" fluted tart pan with a removable bottom with cooking spray.

2.  Press half of the dough evenly onto the bottom and up the sides of the pan.  Cover with plastic wrap.

3.  Form the remaining dough into a disk and wrap in plastic.  Refrigerate the dough and the tart shell until very firm - at least 30 minutes.

4.  Prick the bottom of the tart shell all over with a fork..  Bake on a heavy duty baking sheet until firm, dry and starting to turn golden brown around the edges, 30-35 minutes.

**The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the cranberry filling.

5.  Spoon the filling into the tart and spread evenly.


1.  Crumble the remaining shortbread dough over the cranberries in pebble-like pieces, covering the filling.

2.  Bake until the topping is firm and golden brown -30-35 minutes.

3.  Cool completely on a wire rack.

4.  Carefully remove the tart rim.

5.  Slide a long, flat spatula between the pastry and the metal bottom and transfer the tart to a serving platter.

6.  Dust with confectioners sugar just before serving if desired.

7.  May serve with whipped cream or frozen yogurt.

Serves 8-10

December 2014 (Marg M, Marg G, Mary Catherine)

Pumpkin Amaretti Mousse

1 cup pumpkin puree

1 cup plain 10% Mediterranean-style yogurt (such as Liberte Mediterranean Plain 10 % )

½ granulated sugar

1tsp cinnamon

½ tsp ground ginger

½ tsp vanilla

Pinch each ground cloves and ginger

1 ½ cups whipping cream (35%)

2 amaretti cookies cut in large crumbs (about ¼ cup)

In food processor, blend together pumpkin, yogurt, all but I tbsp of the sugar, the cinnamon, ginger, vanilla, cloves, and nutmeg until smooth. Scrape into large bowl. Set aside.

Whip 1 cup of the cream with the remaining sugar until stiff peaks form. Fold into pumpkin mixture. Spoon into 8 small cups or ramekins. Cover with plastic wrap and refrigerate until set, about 2 hours. (Make ahead: Refrigerate up to 2 days.)

Whip remaining cream until stiff peaks form. Spoon over mousse. Sprinkle with amaretti crumbs.

Makes: 8 servings (in small cups)

Cucumber Mustard Salad

2   English  cucumbers (about 2 lb/1kg)

½ tsp salt

½ cup thinly sliced red onion

4 tsp white wine vinegar

1 tbsp Dijon mustard *

Pinch each pepper and granulated sugar

½ cup parsley leaves

Halve English cucumbers lengthwise and scoop out centre; cut into ¼ inch thick slices. In bowl, sprinkle cucumbers with salt. Let stand for 20 minutes.

Stir in onion, vinegar, mustard, pepper and sugar. Toss to combine. (Make ahead: Cover and refrigerate for up to 24 hours.) 

Sprinkle with parsley. Toss to serve.

Makes 8 servings.

*Next time, I would add more Dijon mustard.

IMG 4361 2
IMG 4361B

 November, 2014 (Jeanette, Bonnie R, and Lynn)

Quiche Lorraine

Preheat oven to 375 F.

Prepare pie crust.

Cook 4 oz. bacon, cut into 1” pieces. Drain on paper towel.

Beat together: 3 large eggs, 1 ½ c cream, ½ tsp salt, ¼ tsp ground black pepper, pinch of freshly ground nutmeg.

Arrange bacon on bottom of the shell & pour custard into shell. 

Bake until filing is lightly browned & set, about 25 – 35 minutes.

Ham & Cheese Quiche

Prepare Quiche Lorraine (above), substituting 1 c chopped ham for the cooked bacon & spreading 1 c grated Gruyère or emmental cheese on bottom of the pie shell before adding the custard.

Crustless Quiche

Toss cheese with 1 tbsp. flour first to coat.

Make custard as in Quiche Lorraine. On Nov. 4/14, I added broccoli & emmental

Cook as Quiche Lorraine (above). 

(all recipes from ‘Joy of Cooking’)

Bonnie Roynon

Mulled Cider


2 quarts apple cider (8 cups)

4 strips lemon zest

2 cinnamon sticks

2 whole star anise (optional)

1 teaspoon whole allspice berries

1 teaspoon whole cloves


In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind.

No-bake Blueberry Cheesecake


Crust:   1-1/4 cups Graham cracker crumbs (crushed gluten free Ginger snaps)

           1/4 cup melted butter or margarine

Mix and press into 9" spring form pan.  Bake for 10 min. At 350 degree F.

FIlling:    1 pkg. Dream Whip whipped and set aside

            1 pkg. Cream cheese whipped with

            1 cup of icing sugar

Fold dream whip into whipped sugar and cheese mixture.  Spread on cooled crust and refrigerate until firm, overnight if possible.

Topping:    1/2 tin of blueberry pie filling, spread on top of the filling.

               1 small container of fresh blueberries, sprinkled on top of pie filling.

Jeanette Wilmot

Fall Green Salad with Fruit, Walnuts in Cider Vinaigrette

8 cups (2L) washed and dried greens of choice

1 Apple, cut in quarters and core remover

1 Pear, cut in quarters and core removed

¾ cup(175 ml) toasted walnuts

½ cup (125ml) dried cranberries

½ small red onion, sliced very thin

1 TBs(15ml) maple syrup

3 TBs cider vinegar

1/3 cup(75ml) olive oil

Salt and pepper to taste

Place salad greens in bowl. Using a sharp knife, cut the apple and pear quarters into very thin slices.

Scatter half of the fruit over greens reserve remaining

Scatter half of the walnuts, cranberries and onion over top of the greens

Make the vinaigrette by placing the Dijon mustard, Maple syrup and vinegar in a bowl. Whisk until combined.

Slowly whisk in the oil until smooth and emulsifies. Season with salt and pepper to taste

Drizzle the dressing over the greens and toss gently. 

Garnish the salad with the remaining apple and pear slices and walnuts, cranberries and onion. 

Add some grated Gruyere cheese just before serving.

June Recipes (Anna and Sue)

Caramelized  Onion,  Arugula  and  Brie  Tart

1 deep dish frozen pie crust

1 tbsp butter

1 onion very thinly sliced

1/4  tsp salt

2 cups baby arugula

1 cup (approx 4 ounces Canadian Brie) cut into 1/4 inch pieces

1 cup 18% cream

3 large eggs

Generous grinding of pepper

Prepare pie as per package instructions for a baked shell and allow to cool.

Melt butter in a frying pan over medium heat. Add onions and a pinch of salt. Stir frequently, reduce heat if needed and allow onions to cook slowly until they are tender and a little golden. 

Add arugula and sir until just wilted. Set aside to cool.

In a medium bowl, whisk  eggs, cream, salt and pepper.

Put the pie crust on a baking sheet

Scatter onion mixture and brie over the cooled shell.

Slowly pour the egg mixture over the top of the onion mixture

Bake in a 350 degree oven for 30 to 35 minutes or until the custard is set.   Cool slightly and serve warm.

This reheats well

Yields 6 to 8 servings

Recipe from June 2014 Chatelaine

Individual Baked Alaskas

Ingredients                            Makes 6 servings

  • 1/2 gallon  ice cream or sherbet
  • Meringue:
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 ounces sugar
  • Storebought pound cake or homemade pound cake or spongecake

Slice the pound cake loaf into 1/2-inch slices. With a  round cookie cutter, cut pound cake into 6 individual portions to fit  inside a  ramekin dish 

Place a large scoop of  ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.

While the ice cream freezes, make your meringue

In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.

Remove the ice cream from the freezer. Pipe the meringue evenly over the ice cream, covering completely, no ice cream should show.

Place in oven and broil about 8 inches away from broiler, just until browned, about 2 minutes. Remove from the oven and serve immediately 

Or  alternatively freeze until ready to use, then remove from the freezer, place on a cookie sheet and broil to brown the meringue.  Let sit for 5 minutes before serving.

Adapted from foodnetwork.com 

Wolfgang Puck’s cooking class

Sponge  Cake

                                                       Preheat oven to 350  F

                                               Grease and flour a large tube pan

1 cup    flour 

1 teaspoon baking powder

Sift the dry ingredients together into a medium bowl

6 eggs

I cup sugar

1/4 cup vegetable oil

In a large stand mixer bowl, beat the eggs, sugar, and oil  together  for 15 minutes until the batter is light and fluffy and falls in ribbons, then add

1 teaspoon vanilla

Whisk  the flour mixture  into the batter by hand, gently folding  the flour  mixture about  3 tablespoons at a time just blending gently until the flour is incorporated

Pour the mixture into the tube pan 

Bake at 350 F for 35 minutes or until a toothpick inserted into the centre comes out clean.

Cool in the pan for 10 minutes then invert onto a cake rack and allow to cool completely

This is great alone—dust top with icing sugar once cooled

 Or  served with fresh fruit and whipping cream

 Or for use in a trifle recipe

It can also be baked in a jelly roll pan to be rolled to make an ice cream roll or as a base for baked Alaska, or filled with a custard for a special cake.

To make gluten free, substitute 1 cup of a gluten free flour mix for the regular flour  and add 1/2  teaspoon of zanthan gum .

I use Bette Hagman’s GF flour mix:

6 parts white rice flour / 2 parts potato starch / 1 part tapioca starch


May Recipes (Lynn, Bonnie, Marg G)

Curried Sweet Potato & Pumpkin Soup 

1 1/2 tsp olive oil

1 c finely chopped red onion

1 tsp chopped garlic

2 1/2 c vegetable stock

1 large sweet potato, peeled & chopped

2 c cooked mashed pumpkin

1/2 tsp curry (or cumin & turmeric)

1/2 tsp honey

1/2 tsp ground ginger

1/2 c 2% mild

optional: baby spinach

Directions: Heat pan. Add onions. Sauté. Add garlic. When onions are translucent, add stock, sweet potato, pumpkin, curry, cilantro, honey & ginger. Cover & simmer 1 hour. (can be put in frig for 4 days).

To serve, add spinach & milk. Warm slowly. Serve hot. Garnish with chopped cilantro.

Serves 6. 

Bonnie's Cobb Salad (from Cook's Illustrated Cookbook)

You'll need a large platter or shallow wide pasta bowl to accommodate this substantial salad.  Watercress is traditional, but feel free to substitute an equal amount of your choice of greens.  Grape tomatoes are preferred, yet cherry tomatoes can be used.

1/2 cup extra virgin olive oil
2 tbsp. Red wine vinegar
2 tsp. Lemon juice
1 tsp. Worchestershire sauce
1 tsp. Dijon mustard
1 garlic clove, minced
1/2 tsp. Salt
1/4 tsp. Sugar
1/8 tsp. Pepper

3 (6 oz.) boneless, skinless chicken breasts, grilled on the barbecue
1 lg. Head of romaine lettuce torn into bite-sized pieces
4 oz. (4 cups) watercress torn into bite size pieces (I used kale and mixed baby greens)
10 oz. Grape tomatoes
3 hardboiled eggs, peeled and cut into 1/2 inch cubes
2 avocados, halved, pitted and cut into 1/2 inch pieces
8 slices bacon, cooked until crispie, cut into small pieces
2 oz, blue cheese, crumbled (1/2 cup)
3 tbsp. Minced fresh chives

1.  For the Vinaigrette:  whisk all ingredients in a medium bowl until well combined; set aside.

2.  For the Salad:  Season chicken with salt and pepper.  grill on the barbecue until meat thermometer registers 160 degrees.  (6-8 minutes). When cool enough to handle, cut into 1/2 inch cubes. 

3.  Toss greens with 5 tbsp. of the vinaigrette in a large bowl until coated; Arrange on a large platter or bowl.  Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in a row along one edge of greens.  Place tomatoes in now-empty bowl, add 1 tbsp. Vinaigrette and toss gently to combine; arrange on opposite edge of greens.  Arrange eggs and avocado in separate rows near the center of the greens and drizzle with the remaining vinaigrette.  Sprinkle with bacon, cheese, and chives evenly over the salad and serve immediately.  

Serves 6-8. (For our group of 13, I doubled the recipe.)

Frozen Strawberry Meringue 

Crust:   1 cup graham crumbs

             tbsp sugar

             ½ cup melted butter

Filling: 2 cups fresh or drained frozen strawberries, sliced

             1 cup sugar

             2 egg whites

             1 tbsp lemon juice

             1 tsp vanilla\

             ½ cup whipping cream

Preheat oven to 350. Combine crust ingredients and bake for 10 minutes—9” spring form pan.

Except for whipping cream, combine all filling ingredients in a large bowl and beat on low to blend, then on high until peaks form (about 10 minutes of beating). Fold in whipped whipping cream.

Pour onto cooled crust. Cover and freeze overnight--or longer.

To serve, remove sides of spring form pan.

Garnish with whipping cream and berries.

Serves 10 to 12* 

*I made 1.5 of the recipe to increase the servings for 10 to 12 people.

March 4: Heather and Caroline 

Yucatan Salad

From the “Aces” Best of Bridge Series

A cool Amigo to a Spicy Mexican Dish 

In a bowl, mix greens and jicama.  

Arrange onion rings on top.

Cut grapefruit and oranges into sections and arrange over onions. 

Cover and refrigerate for at least 2 hours.

Mix the dressing ingredients until well blended.

Just before serving peel, pit and slice the avocado and arrange on salad.

Add dressing and toss lightly.

Chili Spiced Sweet Potato & Cheddar Bake

Sweet & Savory Bake Fest

Loaded with flavour, this colourful Tex Mex-inspired dish can be served at brunch, lunch or dinner.


Preheat the oven to 375F. Layer half the sweet potatoes in a greased 7x11-inch baking dish. Scatter half the peppers and green onion overtop. Repeat layers once.

Whisk egg whites with milk, flour, garlic, oregano, chili powder, cumin, salt and pepper until smooth. Pour evenly over vegetables. Bake for 35 minutes.

Sprinkle cheese evenly overtop. Bake an additional 10 minutes or until cheese is melted and casserole is set. Let cool for 5 minutes before slicing. Serve with salsa and sour cream on the side (if using).  Makes 6 to 8 servings.


What You Need to Know: This recipe calls for the use of egg yolks, which are cooked over a double-boiler and heavy cream. Instead of using the cream, some recipes call for egg whites which are left uncooked and whipped. In the notes section below, we have shared directions for using egg whites instead of the cream. There is little difference in flavor. If anything, tiramisu made with egg whites will be a little lighter than with whipped cream.  (I used egg whites).

Special Equipment: 9-inch (23 cm) square dish, bowls, handheld electric mixer or whisk.

Created By: Joanne and Adam Gallagher

Yield: One 9-inch square dish, 6 servings

You Will Need

1/2 cup (120 ml) espresso or very strong coffee, at room temperature

1/4 cup (60 ml) dry Marsala wine, divided  (I used rum as suggested at the end of the recipe.)

2 teaspoons vanilla extract

3 large egg yolks

1/4 cup (50 g) granulated sugar, divided

8 ounces (225 g) mascarpone cheese (1 1/4 cups)

3/4 cup (175 ml) heavy cream  (I used 3 egg whites as suggested at the end of the recipe.)

18 to 20 Savoiardi Italian ladyfingers (from 7-ounce package)

1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting (optional)


Prepare Coffee

1. Combine espresso (or coffee), 2 tablespoons Marsala wine, vanilla extract and a tablespoon of sugar in a wide, small bowl.

Prepare Filling

1. Beat egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).

2. Remove bowl from heat then beat in mascarpone cheese until just combined.

3. Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).

Assemble Tiramisu

1. Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch (23 cm) square dish. (You might find that you need to break a few into pieces to fit them in the dish).

2. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling (optional).  (I added raspberries between the layers.) Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.

3. Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.  (Heather made chocolate curls for the garnish and we added raspberries as well.)

4. When ready to serve, dust with extra grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much).

Notes and Tips

Egg Whites Instead of Cream: Simply replace heavy cream with 3 egg whites. Beat the egg whites until they hold stiff peaks then gently fold in half of the beaten egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. Assemble tiramisu as stated above. If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible. Look for clean grade A or AA eggs with intact shells.

Marsala Wine: We love Marsala in tiramisu — it lifts the creaminess of the filling. For something a little different, try substituting dark rum, brandy or other liqueur. Since Marsala is less potent than something like rum, we suggest using about half the amount. For a non-alcoholic version, leave the Marsala out of the recipe all together or use rum extract.


1 cup  semi- sweet chocolate chips. 


Melt the chocolate over hot water (not boiling water)

Spread it on the back of a cookie sheet. 

Put in the refrigerator for about 15 minutes.

Remove from refrigerator and  put a damp tea towel on the counter so the cookie sheet will not slide.

Using a sharp knife (I use a spatula) held at a 45 degree angle and starting on the right hand side about ½” in pull the knife towards yourself. The chocolate will curl onto itself.  If it breaks it means the chocolate is still too cool so wait a few minutes until it comes away easily.  The width of the curl depends on how far you go in so you can make small or large depending on what you are decorating. 




2 Tbsp butter

1 large onion, chopped

2 small carrots peeled and chopped

2 small celery stalks, chopped

1 small red pepper, chopped

2 Tbsp tomato paste

1 Tbsp lime juice

½ tsp granulated sugar

½ tsp salt

1/8 tsp cayenne pepper

3 C low-sodium chicken broth

796 ml can diced tomatoes

2 Tbsp unsalted butter

4 slices white bread

2 square slices cheddar cheese


MELT 2 Tbsp butter in a large saucepan.  Add onion and garlic.  Cook until onion is soft about 4-5 minutes. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne.  Season with fresh pepper.  Cook until vegetables begin to soften, stirring occasionally, 4-5 minutes. Add broth and diced tomatoes and juices.  Bring to a bowl, then reduce heat to low.  Simmer until vegetables until tender - 20 minutes.

PURÉE in 2 batches in a blender until smooth.  Return to saucepan set over low to keep warm.

PREPARE 2 grilled cheese sandwiches.  Remove from pan and cool slightly.  Cut into ½ inch cubes.

LADLE soup into bowls and top with grilled cheese croutons.

Serves 10

123 calories per serving


1 C broccoli florets

1 C cauliflower florets

½ C red bell pepper, chopped

1-1/2 C diced mozzarella cheese

2C baguette cut into cubes

2 C cooked ham or turkey, diced

½ C dried cranberries

10 eggs

1 C milk

3 green onions, chopped

salt and freshly ground pepper to taste


1.  Preheat oven to 375̊F.

2.  In a lasagna dish, mix vegetables, mozzarella, bread, ham and cranberries.

3.  In a bowl, beat the eggs along with the milk and the green onions.  Season to taste.

4.  Pour egg mixture into lasagna dish and mix well so that all ingredients are thoroughly moistened.

5.  Bake in the oven 40 minutes, then serve.

Cheese alternatives - Swiss or Cheddar

Serves: 4-6

Prep: 15 minutes


1 head romaine lettuce, chopped or torn

1 C cherry tomatoes

1 C sliced fresh white mushrooms

½ C thinly sliced red pepper

½ C whole natural almonds

1/4 C sliced green onion

1/4 C shaved Parmesan cheese


2 Tbsp olive oil

1 Tbsp red wine vinegar

1 Tbsp liquid honey

2 tsp Dijon mustard

2 tsp soy sauce

1 small garlic clove minced

Pinch of pepper


1.  Put first 7 ingredients in a large bowl and toss.


Combine all 7 ingredients in a jar with a tight fitting lid.  Shake well.  Makes about 1/3 C.  Drizzle over salad, toss.

Serves 6


The dressing may be stored in a jar with a tight fitting lid in the refrigerator for up to 2 days.


3/4 C soft butter2 C sugar

3 eggs2 tsp vanilla

2 C all-purpose flour 3/4 C cocoa

1 tsp baking soda½ tsp. Salt

1/4 tsp baking powder 1-1/2 C 2%milk


2 C semi-sweet chocolate chips½ C butter, cubed

1 C sour cream4-1/2 C icing sugar


½ C whipping cream1/4 C red raspberry preserves

1-1/2 tsp sugar1 tsp raspberry liqueur


1/4 C semi-sweet chocolate chips 1 Tbsp butter

1/4 C whipping creamChocolate curls and fresh raspberries


1.  Line 3 9" pans with wax paper; grease and flour the pans and paper. Set aside.

2.  In a large bowl cream butter and sugar until light and fluffy.  Add eggs one at a time and beat well after each addition.  Beat in vanilla.  Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with the milk beating after each addition.

3.  Transfer to prepared pans.  Bake at 350̊F for 20-25 minutes or until a toothpick inserted in the centre comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

4.  For frosting: melt chips over low heat.  Transfer to a large bowl and cool 5 minutes.  Stir in sour cream.  Gradually beat in icing sugar until smooth.

5.  For filling: in a small bowl beat whipping cream until it begins to thicken.  Add the preserves, sugar and liqueur; beat until stiff peaks form.

6.  Cut each cake horizontally into 2 layers.  Place 1 layer on a serving plate and spread with 1/2 C filling. Top with another layer and spread with ½ C frosting.  Repeat layers.  Top with another cake layer, ½ C filling and another cake layer.  Spread remaining frosting over top and sides of the cake.

7.  For drizzle: Pour chips in a small bowl in a small saucepan heat the whipping cream just to a boil.  Pour over chocolate and stir until smooth.  Place in a heavy duty ziplock bag; cut a small hole in the corner.  Pipe a lattice design over the top of the cake, allowing some drizzle to drape down the side.  Decorate with chocolate curls and raspberries as desired.

Refrigerate leftovers.

Serves 16

December 3

Mary Catherine and Marg M

Fall Salad


2 Tbsp. balsamic vinegar

1-2 cloves garlic

1 tsp. lemon zest


1/4 c. extra virgin olive oil

4 c. mixed greens

1 c. grapes, sliced

1/4 c. toasted pecans

1/4 c. goat cheese

Butternut Squash Lasagna

NOTE: we added a layer of spinach and also a layer of chopped red peppers to the lasagna, as well as fresh garlic to the white sauce. We also used fresh lasagna sheets.



1/3 cup soft butter

3/4 cup brown sugar

1 egg

2 tb brandy

1 cup raisins

1/2 cup chopped dates

1/2cup candied red and green cherries

1/2 cup candied pineapple

1/2 cup chopped pecans

1cup flour

1/2tsp soda

Sprinkle salt

1/4 tsp cinnamon

1/8 tsp allspice

1/8 tsp ginger

1/8 tsp nutmeg

Grease a 5 cup mould and sprinkle with sugar

Cream butter and sugar, beat in egg and brandy.

Stir in fruit and nuts

Add dry ingredients

Cover mould with aluminum foil

Set on a rack in large pot. Add boiling water to halfway up side of mould.

Cover pan tightly and steam for 4 hours. 

Store in a cool place.

Steam again for 11/2 hours, or microwave when ready to use.

BROWN SUGAR SAUCE (I double this)

1/2 cup brown sugar

1tb cornstarch

1cup warm water

1tb butter 


Cook in microwave till a bit thick

Brandy to taste


2cups cooked quinoa, cooled

1/3 cup milk


1tsp vanilla

1/4cup butter melted

11/2 cups white sugar

1cup unsweetened cocoa powder

11/2 tsp baking powder

1/2 tsp baking soda

Sprinkle salt


Grease 2 - 8 in round pans, dust with cocoa

Combine milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and butter. Continue to blend till smooth.

Mix dry ingredients and add quinoa mixture. Mix well.

Add to pans and bake 40 -45 min. 


1cup butter at room temp

3cups icing sugar

4tb Bailey's Irish Cream



                                    Mary Marrs and Jeanette Wilmot



Good Luck Punch

Do rhubarb juice ahead of time

1500ml chopped rhubarb, cold water to cover.

Cook until soft, strain and save juice (about 2 litres)


500 ml white sugar

500 ml water

Boil hard a few minutes and cool.

12 oz can frozen lemonade.

259 ml (or more) pineapple juice

Large bottle gingerale at last minute

Can add vodka

 Maple-Balsamic Vinaigrette 

1/3 c, balsamic vinegar 

. c. Olive oil 

. c. Apple juice 

. c. pure maple syrup 

2 tb. minced shallot or green onion 

2 tb. Fresh lemon juice 

1 tb. Dijon mustard 

1 tbsp fresh dill minced 

1 tsp minced garlic clove 

. tsp each salt and pepper 

Whisk all together and store in an airtight container. 


1 bunch broccoli 

. c. Celery chopped 

. c. Butter 

. c. Flour 

2 c. Chicken broth 

2 tb. Sherry 

1 tsp. Lemon juice 

. c. Whipping cream 

. grated Parmesan cheese 

Salt and pepper 

. lb chicken breast sliced and sautéed 

Cut broccoli into bite size pieces. Blanch. Drain. 

In heavy pan , melt butter, sauté celery til softened. Stir in flour and cook til bubbly. Stir in stock and bring to boil. Cook 2 min to cook flour. Remove from heat. 

Stir in sherry. Lemon juice. 

Whip the cream. Fold into the sauce with . c. Parmesan. Season with salt and pepper. 

Arrange broccoli in baking dish. Pour half the sauce on. Arrange chicken pieces on top. Pour on remaining sauce. Sprinkle with rest of Parmesan. Heat til heated through. Can finish by a few minutes under the broiler. 

Serve over hot buttered noodles. 

Makes 5 or 6 servings. 

Pumpkin and Pecan Semifreddo with Carmel Sauce


1 cup gingersnap cookie crumbs                                                      Carmel Sauce

2 TBS (packed) golden brown sugar                                    1cup sugar

3 TBS unsalted butter                                                                        ¼ cup water

                                                                                                        2 TBS light corn syrup

¾ cup canned pre pumpkin                                                      ½ cup whipping cream

1TBS honey                                                                                          ¼ cup unsalted butter

 ½ tsp ground ginger                                                                        ¼ cup crème fraiche or sour cream

1/8 tsp ground cinnamon                                                      1tsp vanilla extract

1/8 tsp ground cloves                                                                        1/8 tsp salt

1/8 tsp ground cardamom                                                     

 1/8 tsp ground nutmeg                                                                       

1 cup sugar                                                                                          Whipped cream

¼ cup water

1 ½ TBS light corn syrup

4 large egg whites

½ cup pecans, toasted and coarsely chopped

½ cup English toffee bits. 


Line 9 ¼” x x3 ¼ ” metal loaf pan with plastic wrap. Blend gingersnaps and brown sugar in processor until combined.  With machine running, slowly add butter; process until moist crumbs form.  Press crumbs onto bottom and 2” up sides of prepared loaf pan.  Chill 10 min.

Whisk pumpkin, honey and spices in a large bowl .  Set aside.

Stir 1 cup sugar, ¼ cup water and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248*, about 10 min

Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks.  Gradually beat in hot sugar syrup : beat until mixture is cool, about 7 min.

Fold 1/3 egg white mixture into pumpkin-spice mixture to lighten.  Fold in remaining egg white mixture.  Fold in pecans and toffee bits.  Spoon mixture into prepared crust. Cover with plastic wrap and freeze until frozen’ About 8 hours.( can be made 3 days ahead.) Keep frozen.


Carmel sauce.


Stir sugar ¼  cup water and corn syrup in heavy medium saucepan over low heat until sugar dissolves.  Increase heat and boil without stirring until syrup is deep amber colour.  Occasionally brushing down sides of pan with wet pastry brush and swirling pan.  About 8 min.  Remove from heat. Whisk in 1/2 cup cream, butter and then crème fraiche( mixture will bubble.)  Stir in vanilla and salt.  (Can be made 1 day ahead)  Cover and refridgerate.  Stir over medium heat to rewarm before serving

Wipe sides of loaf pan with hot wet cloth.  Invert Semifreddo onto platter, remove plastic. Cut into 1” slices and serve with warm caramel sauce and whipped cream.

Gourmet Lunch, May 7, 2013

Kid-friendly Slow Cooker Vegetable Lasagna



This kid-friendly lasagna is full of hearty vegetables, perfect for those nights when you just don’t have time to cook a full meal. Simply set it and forget it.



One - 19 fl. oz. (549ml) can mixed beans, well rinsed and drained

2 2/3 cups pasta sauce, use one that comes in a glass jar for the best flavor

2/3 cup canned diced tomatoes

¾ cup quinoa, rinsed and drained

2 tsp Italian seasoning

1 tsp dried oregano leaves

8 uncooked lasagna noodles, preferably 100% whole grain

1cup sliced white mushrooms

2 cups cooked chopped spinach leaves, well drained

2cups fat free cottage cheese

2cups shredded mozzarella cheese




  1. Grease a 6 quart slow cooker with canola oil spray or oil
  2. Combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it’s uncooked), Italian seasoning and oregano in a medium bowl.  Mix well. Set aside.
  3. Place one layer of noodles on the bottom of the slow cooker – break to fit.
  4. Top with ½ of the bean/pasta sauce/quinoa mixture.
  5. Top with ½ of the mushrooms, ½ of the spinach and ½ of the cottage cheese.
  6. Repeat layers.
  7. Top with shredded mozzarella. Cover to cook on low for 5 hrs. Let set for 5 mins.
  8. Serves 12.


Kale Salad (10 servings)  (Wynne)


1 large bunch of tender Kale (discard all coarse outer leaves)

1/2 cup pure virgin olive oil

1/2 cup fresh lemon juice

10 slices of very thin slices of prosciutto

10 slices of thinly sliced provolone


Wash kale and dry in greens spinner.  Add lemon juice and olive oil to kale at least 3 hours before serving the salad. Just before serving, plate salad and add one chopped slice of prosciutto and one thin slice of chopped provolone. I trimmed the prosciutto of all fat before chopping it.



Chocolate Vanilla-Swirl Cheesecake (Caroline)


This 10-inch cheesecake serves 12 or more.  Amounts for a smaller 8-inch version that serves between 8 and 10 are in parentheses.


2 cups chocolate cookie crumbs

3 T melted butter

4 (3) 8-oz packages of cream cheese at room temperature

1 (3/4) cup sugar

1 t vanilla

1 cup sour cream

4 (3) eggs

8 (6) oz chocolate chips, melted


Grease bottom and sides of a spring-form pan.  Mix crumbs and melted butter and press into bottom and sides of pan.


Mix cream cheese and sugar.  Beat in vanilla and sour cream.  Then add eggs one at a time, taking care not to beat the mixture once the eggs are absorbed. 


Scoop out and reserve approximately one cup of the mixture and reserve.


Now add the melted chocolate chips and mix well.  Pour the mixture into the pan.


Spoon and drizzle the reserved vanilla mixture around the top of the chocolate batter and then use a knife to swirl it in.


Bake for 50 (45) minutes at 325 degrees.  Turn the oven off but leave the cake in for another two hours.


A problem I have had with this cake is that cracks form on the top.  I researched ways of avoiding this, and here are the instructions I found:


Don’t open the oven while the cake is baking.

Place aluminum foil around the bottom and sides of the pan and immerse in water contained in a larger pan while baking.

Add a tablespoon of cornstarch to the mixture.

Don’t beat a lot after adding the eggs.


I did all that – and I still had cracks!




1 can frozen pink lemonade

1 can frozen raspberry cocktail concentrate or berry punch

1 liter cream soda

2 liters club soda

Raspberry sherbet

Fresh or frozen raspberries or strawberries (optional

In a punch bowl stir together lemonade and raspberry concentrate.

Just before serving add cream soda and club soda.

Stir in a few spoonfuls of sherbet and berries if desired.

(From Kitchener Waterloo Record)



1&1/2 cups chopped peeled cucumbers

1 cup seedless red grapes

1 can pineapple chunks (drained)

1/3 cup chopped pecans (toasted)

½ cup bacon ranch dressing

In a large bowl combine all ingredients and pour dressing over the salad.

Toss to coat        

(From Taste of Home)


12 bacon strips

6 boneless, skinless chicken breast halves (4 oz. each)

1 package (8 oz.) cream cheese softened

1 medium sweet onion, halved and cut into slices

Dash salt and pepper

In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.

Meanwhile flatten chicken to 1/8 inch thickness. Spread crean cheese down the centre of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks

Place in a greased 13-in. x9-in. baking dish. Bake at 350 for 35-40 min. or until thermometer reads 170. Discard toothpicks

YIELD   6 servings   (Taste of Home)




                            Serves 6

Shells:                       3 egg whites

                                   Cream of tartar, a pinch

                                   2/3 c. white sugar

                                  ½ tsp vanilla (preferably white)


                                            2 c. frozen strawberry yogurt

                                   2c. fresh sliced strawberries

Raspberry Sauce:       300 gm frozen raspberries

                                    1 tbsp honey


Directions:  In a bowl beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla. Spoon meringue onto foil lined baking sheet in six 5-inch rounds. Use back of spoon to shape into nest.  Bake in 250F oven for 2 hr. or until meringues are crisp but not brown. If foil sticks, continue baking.  Cool, then store in  airtight container.  Freeze for longer storage.

Raspberry Sauce:       In food processor or blender puree raspberries . Stir in honey to taste. Cover and refrigerate.

To Serve : Spoon sherbet into meringue shells, spoon fresh fruit on top and then a dab of raspberry sauce.

February Gourmet Lunch 

Sangria Punch

1 pouch Crystal Light Raspberry Low Calorie Drink Mix

4 cups  Cold reduced – calorie cranberry juice cocktail

1 cup Orange juice

1 tbsp Lime juice

3 cups

Cold soda water

Oranges, sliced

Limes, sliced

Empty mix into a pitcher. 

Add juices and stir until the crystals are dissolved. 

Refrigerate until ready to serve.

Stir in club soda and add fruit.

Serve over ice in tall glasses.

                                        Spinach Artichoke Salad

Canadian Living February 2013

1/2 tsp olive oil

1 tbsp red wine vinegar

Pinch each salt and pepper

6 cups baby spinach

1/2 cup coarsely chopped, rinsed, drained, oil-packed artichoke hearts

1/2 cup toasted almonds

Whisk together oil, vinegar, salt and pepper. In large bowl, toss together spinach and artichoke hearts. Drizzle with olive oil mixture; toss. Top with almonds.

Makes 4 servings

Mushroom Bruschetta

Canadian Living February 2013

This open faced sandwich makes a light supper or lunch.  For bigger appetites you can double the recipe

3 cloves Garlic

1 tbsp. Butter

1 tsp. Olive oil

2 Shallots, chopped

2 tsp. Fresh thyme leaves

10 oz. (280 g) Mixed mushrooms (such as oyster and cremini), chopped

1/3 c. Cherry tomatoes, quartered

Green onions, sliced

Pinch Salt and pepper

1/3 c. Soft goat cheese, softened

2 tbsp. Milk

1 tsp. nGrated lemon zest

4 slices (3/4 inch / 2 cm thick) whole wheat bread


1. Mince 2 cloves of the garlic. In a skillet, melt butter with oil over medium heat. Cook shallots, minced garlic and thyme until shallots are softened, about 3 minutes.

2. Stir in mushrooms; cook stirring occasionally, until browned and no liquid remains, about 5 minutes. Stir in tomatoes, green onions, salt and pepper; cook until warmed through, about 2 minutes. Transfer to plate to keep warm.

3. Meanwhile, mix goat cheese with milk until smooth. Stir in lemon zest; set aside.

4. Toast bread in a 400°F oven until browned, about 5 minutes.  

5. Halve remaining garlic clove; rub over toast.

6. Spread goat cheese mixture on toast; top with mushroom mixture.



1 (200g) package chocolate wafers broken into large pieces

1/4 C (50ml) ground pecans

1/4 C (50ml) + 2 Tbsp (30ml) butter melted


3/4 lb (350g) semi sweet chocolate chopped

1/4 C (50ml) butter at room temperature

2 Tbsp (30ml) unsweetened cocoa powder, sifted

2 tsp (10ml) instant espresso coffee granules

3 (250g) packages cream cheese softened

1 C (250ml) granulated sugar

4 eggs

1-1/4 C (300ml) sour cream

1 tsp. (5ml) pure vanilla extract

White and Dark chocolate curls, optional

Grease 9-1/2 inch (24cm) in diameter and 3 inch (7 cm) high spring form pan.  Set aside a roasting pan pig enough to accommodate the springform pan.


In a food processor, pulse the wafers until fine crumbs form (about 2-1/2 C/625ml).  Add pecans and pulse to combine.  With motor running, slowly add butter and process just until blended.  Press mixture onto the bottom of the prepared pan.  Wrap outside of pan tightly with heavy-duty  aluminum foil (being careful to avoid puncturing the foil).  Bake at 350̊F (180̊C) for 8 minutes or until set.  Let cool on rack.


1.  Melt semi sweet chocolate with butter.  Whisk in cocoa powder and coffee granules.  Let cool 20 minutes or until at room temperature, stirring occasionally.

2.  In large bowl beat cream cheese until smooth.  Add sugar and beat until blended.

3.  Add eggs, one at a time, beating well after each addition.  

4.  Beat in chocolate mixture just until smooth.

5.  Add sour cream and vanilla; beat until blended, scraping down the side of the bowl.

6.  Pour filling onto crust; smooth top with a small metal spatula.

7.  Set the springform pan into the roasting pan being careful not to puncture the foil.  Carefully pour boiling water into roasting pan to reach halfway up the side of the springform pan.  Bake at 350̊F (180̊C) for 45 to 50 minutes or until set around the edge and the centre is almost set but still jiggly; DO NOT OVERBAKE. Cheesecake will firm as it cools.

8.  Remove roasting pan from oven and let the cheesecake cool in the water bath for 15 minutes then remove springform pan from the water bath.  Remove foil from the pan and let the cheesecake cool completely in the springform pan on a wire rack.

9.  Cover tightly with plastic wrap and refrigerate until fully chilled; at least 6 hours or overnight.

10.  To serve, let cheesecake stand at room temperature for 20 minutes; remove side of pan.  With a sharp warm knife,cut into wedges and garnish with chocolate curls.

NOTE: Make ahead; cheesecake can be refrigerated for up to 3 days or wrapped in heavy-duty aluminum foil and frozen up to 1 week.  Thaw in refrigerator before removing from foil.


Maple Vinaigrette Salad

Almond Topping:                                                                                                                                                                                                      ½ cup slivered almonds                                                                                                                                                                                    ¼ cup sugar                                                                                                                                                                                                      2 tsp. water

Combine all in frying pan.  Cook over medium heat, stirring constantly until sugar melts to a golden brown and coats almonds, about 5 minutes.  Turn out onto parchment.  Cool, then break into small pieces.   (I prepare a few batches at a time, and freeze them)

Dressing:                                                                                                                                                                                                                        2 tbsp. maple syrup                                                                                                                                                                                    1 ½ tsp. cider vinegar                                                                                                                                                                                                      1 tsp. Dijon mustard                                                                                                                                                                                                      1/8 tsp. pepper                                                                                                                                                                                                                        ¼ cup canola oil

Combine all dressing ingredients in a container with a tight lid.  Shake well to blend, then shake again before using.

Salad:                                                                                                                                                                                                                                          1 lb. spinach/mixed greens                                                                                                                                                                  2 cups berries…I used raspberries and blueberries                                                                                                                              ½ cup (more or less) feta or goat cheese

Place washed greens in large bowl.  Add dressing and toss.  Add berries and almonds.  Toss lightly.  Top with feta cheese.       4 servings.                                                                                                                                                                  

Crock Pot Chickpea, Butternut Squash and Red Lentil Stew

1 yellow onion, chopped
1 tbsp olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp garam masala
1 butternut squash (about 3 lbs--average sized), peeled and chopped
1 28-oz can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro for serving
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.
Season with sea salt to taste and serve. This stew freezes extremely well and will keep in the fridge for up to five days.
Time: 10 hours

Pumpkin Cheesecake with Caramel Swirl


1 ½ cups ground gingersnap cookies

1 ½ cups toasted pecans (about 6 ounces)

¼ cup firmly packed brown sugar

¼ cup unsalted butter (melted)



4 8-ounce packages cream cheese, room temperature

1 2/3 cup sugar

1 ½ cups canned solid pack pumpkin

9 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs

1 tablespoon (about) caramel sauce

1 cup sour cream



Preheat oven to 350*. Finely grind ground cookies, pecans and sugar in processor.  Add melted butter and blend until combined. Press crust mixture into bottom and up sides of 9” diameter springform pan with 2 ¾ “ high sides.


Using electric mixer, beat cream cheese and sugar in large bowl until light.  Transfer 3//4 cup mixture into small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.  Add eggs 1 at a time, beating just until combined. Pour filling into crust (will almost fill pan) bake until cheesecake puffs, top browns and centre moves only slightly when pan is shaken, about 1 hour and 15 minutes. Transfer cheesecake to rack and cool 10 min.  Run small sharp Knife around cake pan sides to loosen cheese cake. Cool Cover tightly and refrigerate overnight.

Bring remaining ¾ cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream and stir to combine. Press down firmly an edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly.  Spoon caramel sauce in lines over cream mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture (can be prepared 1 day ahead. Cover and refrigerate.

Release pan sides from cheesecake. Spoon sour cream into pastry bag with small tip. (Do not stir before using) Pipe decorative border around cheesecake and serve.



2 CUPS SIFTED ALL-PURPOSE FLOUR                                    3 TSP BAKING POWDER

1 TSP SALT                                                                          4 TBSP SHORTENING