Recipes

One of my hobbies is to collect and experiment with recipes.  The successful ones go in The BoBo Collection. Each year I select a favourite and include it with Christmas cards for family and friends. I started that tradition in 1989 and it is now part of the Christmas preparations that makes it all so special and fun.

Snack with FriendsSome of the original recipes came from cookbooks and were adapted here and there to suit me and my family.  A few are old family recipes passed down over generations. Others have more recent origins. For the most part, each one contains regular ingredients that I would normally stock in my fridge or cupboards.  Mind you, what's regular for me may not be so regular for you.  So, don't be afraid to switch things up a bit if you don't have a specific ingredient at your fingertips. Use the 'Oops Principle' and chalk it up to experience.


Here are some of the recipes from my collection.

Be sure to share with your friends on social media

Everything from main meals to snacks! Click on the recipe in the Table of Contents to get to it quickly or just browse through. Along the way you will find tips and suggestions that have worked for me over the years.

 

 

Table of Contents

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Toutons

Toutins1 cup warm water (not hot)
1 tbsp sugar or honey
1 tbsp yeast (instant dry)
1 tbsp cooking oil
1 egg (beaten)
1/2 tsp salt
2 to 3 cups flour

Add water, sugar, yeast and salt in large mixing bowl and let it sit for a minute.  Then add oil and egg and whisk quickly. Add ½ cup flour and whisk until smooth. Continue adding flour beating after each addition. (Add flour until mixture is too heavy for mixing. Begin kneading process adding sprinkle of flour as needed. Knead until smooth and satiny. Grease sides and bottom of bowl with a few drops of oil and knead through. Turn dough over and punch down. Cover the dough and leave to rise until doubled (about 20 minutes to ½ an hour). Lightly knead to get rid of any air bubble and shape into toutins. Fry in butter or oil.

Tip:  I usually count each turn of the dough when I'm kneading.  It keeps me on track in making sure it's enough.  For toutin dough, I usually count to 30 or 40.

I use the same basic recipe for pizza dough but omit egg and sugar.

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Flummies

1 cup flour
2 tsp baking powder
½ tsp salt
1/3 cup water (to pasty consistency)

Non-traditional options:
1 tsp cinnamon
1 tsp brown sugar

½ cup raisins
OR
berries
OR
dash of garlic
shredded cheese

Combine dry ingredients and add water. Stir. It should have a thick, pasty consistency.  Use an extra tablespoon of water if the consistency isn't right. Melt margarine or butter in frying pan, Spoon batter into medium hot pan. Fry until golden on both sides. Butter or serve with hot brown sugar sauce.

Flummies are sometimes called 'Trapper's Bread" as it was a staple used by Labrador trappers as they tended their trap lines. It is similar to bannock.

You can add whatever you like to Flummies.  For instance, add cinnamon, sugar and raisins or add garlic and cheese.

My Emergency Kit contains a small fry pan, propane burner, matches, flummy mix, water and margarine

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Pancakes

1½ cups flour
3 tsp baking powder
3 tsp sugar
½ tsp salt
1 egg
1 1/4 cups milk
1 tsp vanilla

Combine dry ingredients. Mix liquid ingredients and gradually add to dry mixture. Pour small amounts into greased frying pan. Fry until golden on both sides.

Serve with corn syrup or pancake syrup

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Pie Shell Pastry

Pie Shell PastryIngredients
1 cup flour
½ tsp salt
½ tsp baking powder
1 tsp brown sugar
1/3 cup margarine
1/3 cup ice cold water

This makes one 9” pie shell.

Directions

Mix dry ingredients and add margarine (or butter). Crumble using your fingertips or a pastry maker.  Add water (stir lightly) and  form into ball.  On a floured counter or waxed paper sheet, roll dough to fit 9” pie plate.

Note: If the recipe calls for a baked pie shell, pre-heat over to 375⁰.  Bake pastry for about 12 to 15 minutes (until it is golden brown). If the recipe calls for unbaked shell, fill the shell and follow the specific directions for that recipe.

I try not to waste food. When I trim the dough from the edge of pie plate, I use the leftover crumbs to make a small tart and fill it with quiche mixture or jam or whatever suits the mood at the time.

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Flat Bread

2 cups flour
½ tsp salt
3 ½ tbsp butter
¾ cup milk
½ tbsp. oil for cooking

In microwave bowl, add milk and butter and heat until just melted. Add flour and salt and mix until you can form a ball. Flour surface and knead until smooth and satiny. Form in a ball, cover with plastic wrap and let it rest for 30 minutes. Cut into 4 pieces. Roll each piece to ½” thickness. Heat fry pan and oil on medium; fry each piece of flatbread separately until golden brown on both sides. Stack the flat bread and keep covered with a tea towel to hold moisture in.

Flummies, flat bread, chapati and bannock are all variations of the same quick griddle bread recipe. You don't use baking powder in Flat Bread and Chapati

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Banana Nut Bread

banana nut bread2 cups flour
½ cup white & brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 egg (beaten)
1/3 cup milk
3 tbsp cooking oil
1 tsp vanilla
2-3 mashed bananas
½ cup walnuts (chopped)

Combine dry ingredients; mix liquid ingredients and add to dry (batter will be lumpy). Do not use electric mixture as batter should not be overly beaten. Pour (to about halfway point) into lined loaf pans or round cake or tube pan

Bake at 350⁰ for approx 60 minutes

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Brownies

¼ cup cocoa
1/3 cup butter
1 cup sugar
2 eggs
½ tsp vanilla
¾ cup flour
1/3 cup oatmeal
½ tsp baking powder
½ tap salt
½ cup chopped nuts (opt)

Beat butter and sugar.  Add eggs and vanilla and mix well. Add remaining ingredients and mix well. You don't need a mixer to make these brownies.  Just use a wooden spoon.  Spread in 8x8x2 inch lined pan.

Bake at 350⁰ for approximately 30 to 35 minutes. Cool slightly and frost with a delicious homemade chocolate frosting.

I generally make everything from scratch. I find it tastes better, I know the ingredients and there's no preservative. It doesn't take any more time then buying a boxed mix and following the directions.

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Chocolate Frosting

½ cup sugar
2 tbsp cocoa
2 tbsp butter
¼ cup milk
1 tbsp corn syrup
Dash of salt
½ to ¾ cup icing sugar
½ tsp vanilla

Mix sugar and cocoa in saucepan. Stir in butter, milk, corn syrup and salt; heat to boiling point stirring frequently. Boil for exactly 3 minutes stirring occasionally. Be sure to use a timer.  Allow to cool slightly. then add icing sugar and vanilla. Beat until smooth and spread over your cookies or cake.

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Partridge Berry (or Blueberry) Cake

partridgeberry cake and sauceDry Ingredients
1 cup sugar
2 cups flour
2 tsp baking soda
2cups berries

Liquid Ingredients
2 eggs (beaten)
1 cup sour cream (see substitute below)
½ cup melted margarine or vegetable oil
1 tsp vanilla

Cinnamon Sugar
2 tbsp cinnamon
2 tbsp white sugar

Mix dry ingredients (except berries). In a separate bowl, mix liquid ingredients.  Add to the dry ingredients and blend gently (by hand or with a mixer). Don't over mix. Add berries. Pour mixture into 9" cake pan lined with wax paper (or use tube or spring pan). Sprinkle cinnamon sugar over top of cake and, with the back of a spoon, press it gently into the surface of the batter.

Bake at 350⁰ for approximately 1 hour.  Test with a toothpick to make sure it is fully cooked in the centre. If no signs of liquid on the toothpick, it's done.

TIP:  I NEVER have sour cream on hand so I substitute with 1 cup milk and 2 tsp white vinegar.  Add the vinegar to the milk and let it sit while you are preparing the other ingredients. This gives it time to curdle a bit. Then add it to the liquid ingredients.

I always cut the cake in wedges and freeze portions ... ready for company at anytime. I just warm it in the microwave for 20 seconds and serve it with hot brown sugar sauce.  It is delicious and is a hit every time with everybody!

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Custard Powder

Custard Powder - A MUST!

Brown Sugar Sauce

1/4 cup brown sugar
1 tbsp custard powder
1 cup boiling water
2 tbsp margarine
1 tsp vanilla

Combine sugar and custard powder; add boiling water, margarine and vanilla. Boil until thickened or instead of using stove, for faster results just microwave for 1 minute.

I make and store this sauce in a mason jar. It keeps in the fridge for 2 to 3 weeks. As needed, just reheat in the microwave for 30 or 40 seconds.  If too thick add a tablespoon or so of water until it is the consistency you want.

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Mason JarsMason jars ... not just for bottling but great for storage

I store all of my leftover sauces, vegetables and sometimes meals in mason jars.  When I'm ready to reheat, I just move from the fridge to the microwave. It's perfect because you can go from cold to hot and hot to cold without worries.

 

 

Pete's Shortbread

1 cup butter
½ cup icing sugar
1 ½ cups flour

Cream butter until white. This will take at least 5 minutes. Add icing sugar; cream until well blended and smooth. Gradually add flour.

This recipe is ideal for use in a cookie press. It's just the right consistency.  But if you don't have a cookie press, just roll the batter on afloured surface and cut into shapes; or roll into balls, place on cookie sheet and flatten with fork.

Use ungreased cookie sheet. I always use parchment paper. Bake for 8 minutes at 350⁰ (until golden)

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Mom's Fruit Jumbles

fruit jumblesFruit Mixture
1 cup cherries (chopped)
1 cup chopped dates
1 cup chopped nuts
1 cup raisins
½ cup flour

Other Ingredients
1½ cup margarine
1 cup brown sugar
1 cup white sugar
3 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/8 tsp cloves
½ tsp ginger
1 tsp vanilla
3 ½ cup flour

Prepare the fruit and set aside in a separate bowl. In another bowl, cream margarine and sugars, add eggs one at a time beating after each addition. Stir in remaining ingredients and mix well. Add fruit and mix together. Drop by spoonful unto greased baking sheets. Makes about 10 dozen.

Bake in 375⁰ oven for 8 to 10 minutes.

These cookies are delicious. It is hard to settle on just one. Ten dozen sounds like a lot but, trust me, it isn't too many.  I freeze them (1 dozen per pack).  10 minutes defrosting and they are ready for sharing when company comes. Half a dozen and a card also makes a great 'just because' gift.

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Snowballs

Hot Mixture
1½ cups sugar
1/4 cup margarine
3 tbsp cocoa
½ cup milk

Cold Mixture
1 egg
2 cups coconut
2 cups rolled oats
1 tsp vanilla
Pinch salt Coconut

Combine ingredients for the hot mixture and boil for 3 - 4 minutes (max); allow to cool 5 to 8 minutes. Add cold mixture ingredients and mix well. Roll in coconut (1 ½" balls)

Tip: I always use a cookie scoop for these - so much faster and easier.

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Dave's Lemon Square's

1 cup flour
1 cup coconut
1 tsp baking powder
pinch salt
1/2 cup butter
1/4 cup sugar
1 pk lemon pie filling

With the exception of the pie filling, crumble all Ingredients with finger until the mixture is fine crumbs. Divide the mixture spreading half in a greased 9x9x2 pan. Be sure to press the crumbs evenly and firmly. Make the lemon pie filling as directed on the package and pour over the bottom layer. Spread the remaining crumbs evenly over the top. Bake at 350F for 12 to 15 minutes (until golden).

These were Dave's favourite cookies and our friend, Gussie Harris who loved to spoil him. would always make sure he had a supply on hand. Gussie is a fabulous cook and baker. Seldom using precise measurement, everything goes together 'according to' and it turns out mouthwatering.

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Homemade Candy

2 cup sugar
2/3 cup milk (canned)
pinch salt
3 Tbsp. Margarine
1 tsp. vanilla

Mix sugar and milk; boil 20 minutes (medium heat; stirring constantly); remove from heat; add margarine and vanilla. Stir until creamy/thickened. Pour into 9x9 greased pan. Cool 20 minutes before cutting into squares. Allow to fully cool before removing from pan

Tip: For Chocolate Candy, add 1/4 cup coco to sugar mixture.

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Donna's BEST Dessert Ever

2 cups vanilla cake pieces (2" chunks)
1 750g tub vanilla yogurt
1 small pk vanilla pudding mix
1 lg tub Cool Whip
2 cups fresh or frozen berries

In a large bowl, mix yogurt and pudding mix powder together (just use a spoon - no need for mixers or whisk). Add about 2/3s of the Cool Whip; stir in berries until nicely disbursed throughout. Gently fold in cake pieces (make sure pieces are at room temperature) and spread the works in a 9x13” dessert dish. Top it with the remaining Cool Whip and scatter a few berries over the top. That’s it – you’re done! Be sure to keep the dessert cool until ready to serve.

TIP: If you are in a hurry you can save yourself the trouble of baking the single layer cake and just buy a plain ‘ready to eat’ angel food cake at the deli

My friend, Donna, shared this recipe with me a few years ago when her job was to bring the dessert for a family get together. I usually have a cake ready in the deep freeze when special occasions are coming up. So, I adapted the recipe a little to use a 'from scratch' vanilla cake' instead of one from the deli.

This recipe takes about 5 minutes to make and tastes (and looks) like you went through a whole lot of trouble

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Quick and Easy Cheesecake

No Bake 9" Pie Crust
2 cups g/wafer crumbs
1 tbsp sugar
2 tsp cinnamon (opt)
1/4 cup melted margarine

Filling
1 cup sugar
1 tsp vanilla
1 tsp lemon juice
1 sm pk cream cheese
1 sm tub Cool Whip

Topping
2 cups berries of choice
or syrup topping of your choice

To make pie crust, combine ingredients and ensure margarine is evenly disbursed throughout. If the mixture is not wet enough add another tbsp melted margarine. It should be able to hold together when pressed into pie plate or selected dessert dish. (Sufficient for one 9" pie pan).

To make filling, cream sugar, vanilla, lemon and cream cheese until smooth; fold in Cool Whip. Top with berries or syrup of your choice.

For toppings you can use homemade jams or bakeapple, partridgeberry and blueberry syrups.  Store bought toppings also work well if you don't have anything homemade on hand.

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Blueberry Crisp

3 cups blueberries
2/3 cup brown sugar
1/3 cup flour
1/3 cup rolled oats
1/3 cup margarine (softened)
1/4 tsp cinnamon
pinch salt

Heat over to 375F.  Spread blueberries in ungreased square baking dish 8x8x2". Crumble brown sugar, flour, oats, margarine, cinnamon and salt; sprinkle on top.

Bake until topping is light brown and blueberries are hot (about 30 minutes). Serve warm with ice cream or whipped cream.

Substitutes: 
Apple slices (4 cups sliced tart applies); or,
Rhubarb (4 cups chopped rhubarb, increase to 1 cup sugar - bake at 350F for 40 minutes)
Cherry (1 can cherry pie filling)

TIP: You can make Crisp in the microwave (12 minutes). Use a glass baking dish.

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String Pie

Ingredients
8 oz spaghetti
1 eggs slightly beaten
1/3 cup grated Parmesan cheese
1 tbsp. butter
2 ½ cups spaghetti sauce combined with a dash of red hot sauce
1 lb ground beef (optional)
1/4 chopped green pepper (optional)
½ onion (optional)
1 cup cottage cheese
1 cup shredded mozzarella cheese

Out of cottage cheese? Then substitute with Swiss cheese in white wine sauce (1/4 cup melted butter, 1 heaping tbsp flour; mix well; add 1 cup milk; 1 to 2 tbsp dry white wine; boil to thicken stirring vigorously to get rid of any lumps; add 1/3 cup Swiss cheese)

Directions
Preheat oven to 350°F.  Cook and drain spaghetti in regular pot.  If using meat and vegetables, sauté in large skillet; drain.

Combine eggs, cooked spaghetti (with or without the meat and veggies), Parmesan cheese and butter in large bowl.

Spread in 13x9" baking dish; cover with spaghetti sauce letting it seep down through the spaghetti; layer cottage cheese (or white wine sauce) and top with mozzarella.

Bake 30 minutes. Serve with garlic bread.

This is some times called a Spaghetti Bake but I call it String Pie.  I omit the meat and veggies quite often as it makes a fast and easy light, but filling, lunch.

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Sweet and Sour Chicken

Ingredients
1-2 lbs chicken pieces
3-4 carrots chopped
1 onion chopped
1 cup celery (chopped)
1 apple chopped

Sauce
1 can tomato soup
2 tbsp Worcestershire sauce
1 cup water
1/4 cup white vinegar
½ cup brown sugar
2 tbsp soy sauce
1 tsp salt

Directions
In large casserole dish, layer chicken and vegetables. In a bowl, mix the ingredients for the sauce.  Pour over chicken and veggies.

Cover and bake at 350⁰ for 1 ½ hours.

Serve with rice.

This recipe is about as simple as it gets.  Everything goes in together at the same time.
One dish! No fuss! No Mess! AND, it tastes delicious.

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Old friends and old books are treasures!

Cookbook 1948

Cookbook 1948


 

Teriyaki Beef or Moose

Ingredients
2 lbs meat slivered

Teriyaki Sauce
¼ cup molasses
½ cup cooking oil
1 tbsp ground ginger
2 tsp garlic powder
1 cup soy sauce
1 tbsp dry mustard

Directions
Mix all ingredients for sauce; heat through and mix well. Pour in 2 cup mason jar and refrigerate until ready to use. Will last 2 to 3 months.

Add sauce to 2 lbs slivered, uncooked, meat, turning to coat. Cover and refrigerate overnight - spooning marinade over meat occasionally.

Remove meat from marinade and fast fry until brown and tender. Pour marinade over meat and heat through.

Serve with rice and a vegetable side dish.

I make most of my sauces and marinades from scratch.  This is one I usually have on hand in the back of the fridge.

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Toasty Cheese Bake

Toasty Cheese BakeIngredients
½ lb ground beef
¼ cup chopped onion
½ tsp salt
1 tbsp. prepared mustard
2 tbsp. chopped celery
1 ½ cup cheese (shredded)
5 slices toast (no butter)

Sauce
1 cup milk
1 egg (slightly beaten)
½ tsp dry mustard
½ tsp salt & pepper

Directions
Cook and stir meat, onion, celery, prepared mustard and salt until meat is brown and onion tender.

In greased baking pan (9x9x2") layer 1/3 meat mixture on bottom, then toast, then remaining meat mixture and top with cheese. Mix ingredients for sauce; pour over casserole. Sprinkle with paprika (optional)

Bake at 350⁰ for 25 minutes
Makes 4 to 6 servings

This recipe is always a hit with children of all ages. It's quick and easy.

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Baked Greens and Ham

1 tbsp vegetable oil
1 small onion (chunked)
4 cloves garlic (chopped)
2 cups cooked ham (chunked)
4 cups greens (steamed)
2 cups cooked rice
1 can chopped tomatoes
1 egg
3/4 cup grated cheddar cheese
2 tbsp hot pepper sauce

Preheat oven to 350F. Grease 2 quart casserole dish.

Steam greens until tender and drain. Saute onion and garlic in oil until softened (about 5 minutes). Add ham and greens and saute 2 minutes. Transfer to large bowl.

Drain tomatoes reserving liquid. Add tomatoes, rice and 3/4 cup reserved juice (if not enough just add water), egg, 1/2 cup of cheese and hot sauce to the greens mixture. Stir to combine and transfer to the casserole dish, spreading evenly. Top with remaining cheese.

Bake (covered) 40 minutes. Let stand a few minutes before serving.

TIP: You can used canned or bottled greens. I bottle greens every summer - enough to get me through the winter months. It works perfectly in this recipe.

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Quiche

QuicheIngredients
1 unbaked pie shell (9" )
1 cup milk
4 eggs (beaten)
2 tbsp diced onion
2 tbsp green peppers
1 tsp Worcestershire sauce
dash red hot pepper sauce
8 slices bacon (crispy)
OR: substitute bacon for 1 cup spinach
2 cups shredded cheese

Pie Shell Pastry

1 cup flour
½ tsp salt
½ tsp baking powder
1 tsp brown sugar
1/3 cup margarine
1/3 cup ice cold water

Directions
Make pie shell (crumble dry ingredients, add water, form into ball and roll on floured surface to fit 9” pie plate.)

Fry bacon until crispy, drain to remove grease and chop. In large bowl, beat milk and eggs; add remaining ingredients including bacon (or spinach) and cheese. Mix well. Pour into unbaked pie shell.

Bake in pre-heated oven (400⁰ for first 15 minutes; reduce to 350⁰ and continue baking for 30 minutes).

Serve hot with salad, creamed potatoes and carrots or side dishes of your choice.

This is comfort food at its best and it is quick and easy to make to boot!

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Best Ever Shepherd's Pie

2 medium onion
1 tbsp vegetable oil
1/2 tsp parsley
2 cups vegetables (diced carrots, corn, peas)
3 cups ground beef
1/2 cup beef broth
1 tsp Worcestershire sauce
3 cups Irish Potatoes

Lightly brown onions in oil, add parsley, ground beef, Worcestershire sauce, broth, salt and pepper. Fry in large skillet until meat is cooked (about 10 minutes). Add vegetables and mix through. Transfer to a shallow baking dish. Heap with the Irish potatoes and brown under a broiler.

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Blackened Salmon

2 tbsp paprika
1 tbsp cayenne pepper
1 tbsp onion powder
½ tsp black pepper
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano
4 salmon fillets
½ cup margarine (melted)

In small bowl, mix all herbs and spices. Brush salmon fillets on both sides with melted butter and cover evenly (both sides) with spice mixture. Drizzle one side of each fillet with ½ remaining butter. In large skillet (over high heat) fry salmon, butter side down, until blackened (about 2 to 5 minutes). Turn fillets, drizzle with remaining butter, and continue cooking until blackened.

Tip: Any large skillet will do but cast iron fry pan works best

This recipe was included with my Christmas card in 2007.  Sometimes I bag the spice mixture and give it as a little gift along with the recipe card.

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Curried Split Peas

1 cup yellow split peas
1 1/2 tsp salt (optional)
1 tbsp curry powder
1 tbsp. milk
1 tbsp butter
1/2 cup slightly soured cream

Cover peas with boiling water and add salt (optional). Cover and boil gently until peas are tender enough to drain and mash (about 1 1/2 hour). Mash to a pulp; add butter and add soured cream. Dissolve curry powder in 1 tbsp milk; stir and add to peas. Mix well.

Tip: This can be served as a main dish meat substitute or as a side dish with sausages or other meat. If you don't have any cream on hand, use 1/4 cup milk soured with 1/2 tsp vinegar.

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Irish Potatoes

2 lbs potatoes
4 cups chicken broth
1 clove garlic (chopped)
1 lb leeks (thinly sliced)
3 cloves garlic (chopped)
1 lb cabbage (thinly sliced)
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp milk (or as desired)
1/4 cup chives (minced)

Clean and cut potatoes in medium chunks. Boil in chicken broth and 1 clove chopped garlic until tender. Drain and transfer to large bowl.

Be sure to remove the core from cabbage before you slice it. In another saucepan combine leeks, cabbage, garlic and bay leaf adding sufficient water to cover veggies. Bring to a boil and simmer about 15 to 20 minutes (until leeks and cabbage are softened). Drain well. Discard the bay leaf. Chop cooked vegetables in fine pieces.

Mash potatoes adding butter and milk. Stir in cooked leeks, cabbage, and garlic, Add salt and pepper and stir through. Top with chives.

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Meatballs

1 lb ground beef
1/2 tsp salt & pepper
1 tbsp Worcestershire sauce
1 tsp mustard
½ tsp ginger
½ tsp garlic
1 minced or chopped onion
½ tsp Montreal steak spice
1 egg
½ cup rolled oats
1/8 cup milk

Mix all ingredients for meatballs and roll into 1 or 1 ½ inch balls. If using oven method, place all meatballs on parchment paper on cookie sheet and bake (uncovered) at 400⁰ for about 25 minutes.

I use this recipe as the base for almost every type of meatball - cocktail, sweet and sour, Waikiki or to serve with spaghetti

Tip: I usually use a cookie scoop to make meatballs. Just dip it in flour each time to keep things from sticking too much.

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Sauces for Meatballs

 

Sweet and Sour Meatballs

Meatballs (see recipe)
3/4 cup brown sugar
1 tbsp cornstarch
1/4 cup white vinegar
1 cup catsup
1 cup water

To make sauce, combine sugar and cornstarch (mix well); add remaining ingredients and cook til thickened. Pour over meatballs and heat through. Serve over plain rice. Serve with rice.


 

Waikiki Meatballs

Meatballs (see recipe)
1/3 cup green pepper sliced
1 can pineapple tidbits

Sauce
1 cup pineapple juice
1/4 cup white vinegar
1 cup hot water
1 tbsp cornstarch
1/2 cup brown sugar
3 tsp soy sauce

Combine sugar and cornstarch (mix well); drain pineapples; add water to juice (if necessary) to make 1 cup; add remaining ingredients except pineapple and peppers and cook until thickened. Add pepper and pineapple; pour sauce over meatballs and heat through. Serve over plain rice.

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Bunkhouse Chili

1 lb ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can mushrooms
1 cup celery
1 can kidney beans
1 can (28oz) tomatoes
1 can (8oz) tomato sauce
1 cup barbecue sauce
1 bottle beer
2 tbsp chili powder
1 tsp hot pepper sauce
1/8 tsp Paprika
2 tsp black pepper
1 tsp salt; dash garlic
1/4 tsp red pepper

In large skillet, cook and stir meat, onions and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (be sure to cut in small pieces); add remaining ingredients except kidney beans.

Heat to boiling, reduce heat, cover and simmer for 1 - 1 ½ hours, stirring constantly. Add Kidney beans and heat through.
Serve with toutons or dinner rolls

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Curried Lentil Soup

Curried Lentil Soup1 tbsp curry powder
2 tbsp chicken bouillon
2 tbsp onion flakes
1 tbsp mint leaves
2 tsp garlic powder
1 tsp ginger
1 tsp each salt and pepper
¼ cup dried red split lentils
¾ cup dried green lentils
½ cup long grain rice

Add:
8 cups water
1 28 oz can diced tomatoes

Directions:
Combine all ingredients in large pot. Bring to boil on medium-high. Reduce heat to medium-low, cover and simmer for 45 to 50 minutes, stirring occasionally, until lentils and rice are tender.

Makes about 11 cups

Tip: Omit the salt and use 'no salted added' tomatoes if you are trying to cut down on the sodium intake.

I sometimes layer the dry ingredients in a mason jar and give it, along with the recipe card, as a gift. My friends love it!

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French Onion Soup

3 medium onions (sliced)
4 tbsp beef soup base
1/4 cup margarine
4 cups water
1 tbsp Worcestershire sauce
toasted bread slices
mozzarella cheese

Saute onions in margarine until tender. In medium pot, add onions and butter to the remaining ingredients and simmer for 20 minutes.

Pour into French Onion Soup bowls; top with toasted bread and grated mozzarella cheese. Place under broiler until cheese is melted and crusty.

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Cauliflower Soup

1 tbsp vegetable oil
1 sm leek (white part only)
1 med onion
4 cups chicken broth
1/2 head cauliflower
1/2 tsp thyme
1/2 tsp ground cumin
1/2 tsp pepper
2/3 cup shredded Swiss cheese

Rinse and coarsely chop vegetables. In large saucepan over medium high heat, heat oil. Add leek and onion and saute until softened (about 5 minutes). Add broth, cauliflower and spices. Simmer, uncovered until cauliflower is tender (about 30 minutes).

That's it! it's ready for serving. Just ladle soup into bowls and sprinkle cheese over each serving. Makes enough for 4 servings

Tip: I always use low sodium (no MSG) broths. Also, you can use Gruyère cheese if you like but I usually stick with the Swiss as I always have a supply of that frozen in individual 1/3 cup lots, ready for use in whatever recipe.

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Rotini Salad

2 cups rotini noodles
1 chopped onion
Salt, pepper & paprika
½ cup diced green pepper
1 chopped tomato
1/2 cup cheese cubed
1/2 cup ham cubed' (optional)
1 apple cubed

Dressing
1/4 cup vinegar
1/3 cup ketchup
1/3 cup vegetable oil
2/3 cup sugar

Cook noodles; drain and cool. Add onion, salt, pepper, paprika, and remaining salad ingredients.

Mix ingredients for dressing in separate bowl and pour over salad, tossing to coat. Chill until ready to serve

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Apricot Jalapeno Cheese Topper

1 cup white wine (dry)
1 cup dried apricots (chopped)
½ cup water
½ cup sugar
1 jalapeno pepper (seeded & minced)
½ tsp lemon juice

In large glass measuring cup, microwave wine (high) for 1 minute (until hot); add apricots; let stand for 1 hour; strain into saucepan, pressing apricots to release any liquid. Set apricots aside. Add sugar & water to saucepan and bring to boil over medium-high heat, stirring until sugar is dissolved. Boil until syrupy (about 10 minutes). Add apricots and pepper, simmer until as thick as corn syrup (about 10 minutes); stir in lemon juice. Let cool. Spoon into jars, seal and refrigerate.

Serve with cream cheese on crackers or spoon over a round of brie cheese and warm slightly (microwave 1 minute or bake in 350 oven for 5 minutes)

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Mom's Rhubarb Relish

4 cups rhubarb (chopped)
4 cups onions (chopped)
2 cups brown sugar
2 cups vinegar
1 tsp cloves
1 tsp allspice
1 tsp salt
1 tsp cinnamon
1 tsp each salt & pepper

Chop rhubarb (or zucchini) and onions. In large pot, add all ingredients and mix well; boil for 2 hours.
To bottle, use hot water bath method for ½ hour.

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Pickled Mushrooms

1/3 cup red wine vinegar
1/3 cup salad oil
1 sm onion (thinly sliced)
2 tsp parsley flakes
1 tsp prepared mustard
1 tsp salt
1 tbsp brown sugar
2 6oz can whole mushrooms

Combine all ingredients except mushrooms and bring to a boil. Add mushrooms and simmer for 5 to 6 minutes. Chill in covered bowl for several hours. Drain and serve or leave in pickle and refrigerate in covered container or bottle ... they'll keep for several weeks.

Pickled Mushrooms

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Zippy Cheese Canapes

8 slices bread (toasted)
1 cup shredded sharp cheese
1/3 cup Mayonnaise
1/2 tsp dry mustard
1/3 cup chopped ripe olives
pinch of black pepper

Remove outer crust from toast. Combine remaining ingredients and spread on toast slices. Quarter each slice and place on cookie sheet. Heat in hot oven (400F) for about 5 minutes.

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