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Stand By Recipes

Mains..................................................................4 Satay...............................................................4 Satay Marinade ..........................................4 Peanut Sauce..............................................4 Steak...............................................................4 Steak Marinade ..........................................4 Soft Tacos.......................................................4 Meatballs .......................................................5 Rouladen ........................................................5 Hamburgers ...................................................5 Honey Garlic Chicken .....................................6 Hamburger Curry ...........................................6 Honey Garlic Chicken .....................................6 BBQ Chicken Breast........................................6 Thai Chicken...................................................6 Chicken and Sweet Potato Skillet...................7 Butter Chicken................................................7 Garam Masala Spice Mix............................7 Chicken Korma ...............................................8 Chicken in Paprika Sauce ...............................8 Chicken Spring Rolls .......................................8 Honey Garlic Chicken Meatballs ....................9 Pork Chops .....................................................9 Ham Skillett....................................................9 1

Basic Tomato Sauce for Spaghetti ................. 9 Spaghetti Carbonara...................................... 9 Parmesan Fish..............................................10 Maple Salmon..............................................10 Salmon with Mushrooms and Cheese .........10 Basa Fish in Coconut Sauce..........................10 Coconut Rice ............................................10 Fish in Lemongrass Coconut Sauce..............11 Curried Fish Stew .........................................11 Sushi.............................................................11 Sushi Vinegar ...........................................11 Spicy Shrimp and Vegetable Sauce..............12 Pad Thai .......................................................12 Portobello Stuffed Mushroom Burger.........13 Lamb Roast ..................................................13 Sides.................................................................14 Coconut Rice ................................................14 Basmati Rice.................................................14 Roast Potatoes.............................................14 Potato Casserole..........................................14 Potato Salad.................................................14 Spinach Salad ...............................................14 Oil and Vinegar Salad Dressing ....................15 Italian Style Spaghetti Squash......................15 Cauliflower with White Sauce .....................15

Aloo Gobi .....................................................15 Bahmi ...........................................................15 Oriental Noodles ..........................................16 Stuffed Mushrooms .....................................16 Beer Bread ...................................................16 Corn Chowder ..............................................16 French Onion Soup.......................................16 Crab Dip........................................................16 Spinach Dip ..................................................17 Hummus Dip ................................................17 Pesto ............................................................17 Breakfast ..........................................................18 Thin Pancakes ..............................................18 Thick Pancakes .............................................18 French Toast.................................................18 Scrambled Eggs ............................................18 Oatmeal Griddle Cakes ................................18 Oat Bran Hot Cereal .....................................18 Beverages.........................................................19 London Fog Tea Latte...................................19 Cocktails .......................................................19 Key Lime Pie .............................................19 Peach Cloud..............................................19 Creamsicle................................................19 Rum Relaxer .............................................19

Purple Stuff ..............................................19 Lynchburg Lemonade ..............................19 Atomic Lokade .........................................19 Layered Grasshopper...............................20 Ice Capp ...................................................20 Frogster....................................................20 Baby Eskimo.............................................20 White Heart .............................................20 Black Licorice ...........................................20 Fruity Rum Drink......................................20 Brandy Alexander ....................................20 Irish Cream...................................................20 Mango Lassi .................................................20 Mocktails .........................................................21 Samson Screwdriver ................................21 Early Temple ............................................21 Jericho Juice.............................................21 Garden of Eden........................................21 Solomon Sipper........................................21 Burning Bush............................................21 Virgin Mary ..............................................21 Red Sea-sar ..............................................21 Desserts ...........................................................22 100 Good Cookies........................................22 Almond Cake................................................22

Almond Frosting:......................................22 Apple Crisp ...................................................23 Bread Pudding..............................................23 Banana Upside Down Cake ..........................23 Banana Quinoa.............................................24 Butterscotch Brownies.................................24 Cheesecake ..................................................24 Chiffon Cake (Bundt Cake) ...........................25 Chocolate Orange Banana Bread with White Chocolate Chunks.........................................25 Coconut Ginger Crescent Rolls.....................26 Ginger Cake..................................................26 Peanut Butter Cookies .................................26 PBJ Cookies ..................................................26 Peanut Butter Rice Krispies Squares ............26 Ginger Shortbread........................................27 Pumpkin Cake ..............................................27 Rice Pudding.................................................27 Snickerdoodle Coffee Cake ..........................27 Spanish Bar Cake..........................................28 Cream Cheese Frosting ............................28 Truffles .........................................................28 Caramel Icing................................................28 Shortcuts ..........................................................29 Mixtures ...........................................................30 Garam Masala Spice.................................30 3

Pumpkin Pie Spice....................................30 Cajun Spice...............................................30 Creole Spice .............................................30 Mulling Spice............................................30 Vanilla Syrup ............................................30 Simple Syrup ............................................30 Sour Mix...................................................30 Substitutions....................................................31

Mains
Steak Satay
500 g beef, pork or chicken cut into 2 pieces Marinade (recipe follows) Peanut Sauce (recipe follows) Marinate meat, ensuring it is completely covered. Beef needs at least one hour; pork and chicken can be reduced to 20 minutes. Thread 5 pieces of meat onto each skewer and place on baking sheets. If wooden skewers are used instead of metal ones, they need to be wellsoaked in water first so they dont burn. Broil on top rack of oven for 4-5 minutes, or until done, turning halfway through. Do not leave unattended; items being broiled can burn quickly. Serve with Peanut Sauce.
Satay Marinade

500 g steak 1/2 thick, trimmed of fat 1 tablespoon barbecue sauce 2 teaspoons steak spice Brush barbecue sauce on both sides of steak and sprinkle with steak spice. Bake at 400 degrees F. for 25 minutes. Turn steak halfway through cooking. Reduce time if steak is cut thinner or medium rare or rare is desired. Tougher cuts of steak can be marinated first for 1 hour or more.
Steak Marinade

1/4 cup BBQ sauce 2 tablespoons canola or olive oil 2 tablespoons Italian dressing 2 tablespoons water 1/2 teaspoon garlic salt 1/2 teaspoon pepper
Peanut Sauce

1/4 cup canola or olive oil 2 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce 1 clove garlic, crushed 1/2 teaspoon pepper 1/4 teaspoon hot pepper sauce

Soft Tacos
500 g lean ground beef 1/4 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon garlic salt 1 teaspoon paprika 1/4 teaspoon hot pepper sauce 2 tablespoons ketchup 12-inch tortilla wraps Toppings: 1 cup shredded cheddar cheese 1 cup chopped lettuce 1/2 onion, chopped 1/2 cup light sour cream 1 large tomato, chopped Fry ground beef until no longer pink, then drain off fat. Stir in remaining ingredients. Place meat and topping ingredients on wrap and fold into a roll, closed at one end.

1 clove garlic 1 teaspoon vinegar 1 tablespoon sugar 5 tablespoons peanut butter 1 tablespoon soy sauce 1 teaspoon Italian salad dressing Sambal or hot sauce to taste hot water (approximately 5 tablespoons) Crush garlic thoroughly and add remaining ingredients, except for water. Stir, then add boiling water, one tablespoon at a time until desired consistency is reached. Add more water if sauce is too thick.

Meatballs
2 slices bread 500 g lean ground beef 1 onion, chopped 2 teaspoons steak spice 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon onion salt 1/2 teaspoon garlic salt 1/8 teaspoon cloves 1 beef bouillon cube 1 tablespoon sugar 1 egg, lightly beaten Bread crumbs 2 tablespoons margarine Add enough warm water or milk to bread to make a mush and mix with fork. Add to ground beef along with onion and spices and shape into meatballs about the size of golf balls. Dip meatballs in egg and roll in breadcrumbs. Melt two tablespoons margarine in pan and fry meatballs on medium high until browned on both sides. Cover and simmer for 30 minutes. Add a little water if pan becomes too dry.

4 slices beef, thinly cut or pounded thin yellow mustard dijon mustard 2 medium pickles, cut into spears 1/2 onion, sliced salt and pepper 4 slices bacon 2 cups water 1 bouillon cube 4 bay leaves garlic powder steak spice cornstarch Lay out slice of beef and brush with both mustards. Sprinkle with salt and pepper. At one end, place pickle spears, onion and bacon. Starting from the end with the pickles, roll up the meat and use 2 toothpicks to hold the roll together. Place the water, bouillon, bay leaves, garlic powder, steak spice and any remaining onions in the pressure cooker and stir. Add the meat. Secure the lid and turn heat on high. Once the pressure cooker starts releasing steam, lower heat to medium high and cook for 20 minutes. Cool pressure cooker in cold water to quickly remove pressure. Remove meat and thicken sauce with cornstarch mixed with a little water to make a gravy.

Rouladen Hamburgers
500 g lean ground beef 2 slices bread 6 tablespoons milk 1/2 onion, chopped 1 teaspoons steak spice 1/4 teaspoon garlic salt 1/4 teaspoon salt 1/8 teaspoon pepper Add milk to bread and mix with fork to make a mush. Add to ground beef along with remaining ingredients and shape into patties. Broil for 1015-minutes turning halfway through. Cooking time depends on how thick the patties are.

Honey Garlic Chicken


1 kg chicken breasts, boneless, skinless 1/4 cup honey 1/4 cup water 1 clove garlic, chopped 1 teaspoon soy sauce Mix all ingredients and pour over chicken. Bake uncovered at 400 degrees F for 30 minutes. Turn chicken halfway through cooking.

BBQ Chicken Breast


5-6 chicken breasts 2 teaspoons butter or canola oil 1/4 cup BBQ sauce (mixture of Kraft Garlic and Kraft Honey Garlic) 2 teaspoons BBQ seasoning 1 teaspoon steak spice 1/2 teaspoons garlic salt 1/8 teaspoon pepper 1/2 teaspoon sugar 2 cloves garlic, pounded 1/2 bay leaf Mix all ingredients except bay leaf in oven proof dish, then add chicken and toss to coat. Add bay leaf and bake at 400 degrees F for 30 minutes. Turn chicken over halfway through cooking and add water if pan is too dry.

Hamburger Curry
1 lb lean ground beef (or chicken, turkey, lamb) 28 oz can tomatoes or spaghetti sauce 1 onion, chopped 2 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon turmeric 1 cup basmati rice or jasmine rice or longgrained white rice 2-1/4 cups water Brown ground beef in a deep pan sprayed with non-stick cooking spray (or cook on High in microwave for 5 minutes.) Discard fat. Mix the rest of the ingredients together, then add to beef in pan and stir. Bring to a boil. Cover and simmer for 20-25 minutes.While beef is cooking, bring water to a boil. Add rice and stir. Lower heat and simmer, covered, for 15-20 minutes. Do not remove cover for first 15 minutes. Serve over white rice.

Thai Chicken
4 chicken breasts, cubed 1 cup green beans, cut up 14 oz can coconut milk, stirred 1/2 onion, chopped 2 cloves garlic, minced 1/2 teaspoon grated fresh ginger 1/4 teaspoon red pepper flakes 1/2 lime (juice and 1 teaspoon grated peel) Saute onions, garlic, ginger, red pepper flakes and lime peel in a little of the coconut milk. Add chicken, beans, lime juice and the rest of the coconut milk. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Serve over white rice or coconut rice (see Side Dishes.)

Honey Garlic Chicken


1 kg chicken breasts, boneless, skinless 1/2 cup honey 1/2 cup water 2 clove garlic, minced 1 teaspoon soy sauce Mix all ingredients and pour over chicken. Bake at 400 degrees F for 30-35 minutes. Turn chicken halfway through cooking.

Chicken and Sweet Potato Skillet


Cooking time can be reduced by pre-cooking sweet potatoes and green beans in the microwave before adding it to the skillet.

Microwaving: For 2 sweet potatoes, pierce with a fork a few times and microwave for 6-7 minutes, turning over midway through. For 2 cups green beans, microwave, covered, with cup water for 6-7 minutes.

Butter Chicken
4 chicken breasts, boneless, skinless, cubed into 3 inches 3 tablespoons butter or Becel margarine, divided 1 medium onion, chopped 3 cloves garlic, minced 1 teaspoon ginger, grated 2 teaspoons fresh lemon juice (1/4 lemon) 1 teaspoon garam masala 1 teaspoon chili powder 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon cumin 1 bay leaf 1/4 cup yogurt 1 cup milk 1 cup tomato paste 1 tablespoon cornstarch In a deep pan, saut onions in 1 tablespoon butter until onions are soft. Stir in garlic and ginger and saut 1 minute more. Stir in remaining ingredients except for cornstarch. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove bay leaf and thicken with cornstarch mixed with a little cold water. Serve over white rice. Serves 4. You can buy garam masala as a spice mix or make it yourself:
Garam Masala Spice Mix

1 tablespoon apple cider vinegar 4 tablespoons water 2 cloves minced garlic 1/2 teaspoon fresh grated ginger 1 lb chicken breast, skinless, boneless 2 medium apples sweet red pepper 2 sweet potatoes 2 cups green beans 1/2 cup 1% Greek yogurt, vanilla 1 tablespoon honey 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon black pepper In a deep non-stick pan, heat apple cider vinegar, water, garlic and ginger. Cut chicken into 1-inch pieces and add to cider mixture. Stir on medium heat until chicken is browned, about 10 minutes. Add more water if pan becomes dry. Core and dice apples. Dice pepper. Peel and dice sweet potatoes. Add to chicken mixture together with yogurt, honey, cinnamon, nutmeg, salt and pepper. Cover and simmer until sweet potatoes are cooked, about 45 minutes. If sweet potatoes and green beans have been pre-cooked in the microwave, reduce simmer time to 15 minutes. Serve in bowls like stew. Serves 4

1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg

Chicken Korma

1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon dried parsley or 1 tablespoon fresh parsley dash hot sauce 1/4 cup no fat sour cream 1 cup spaghetti sauce 1/2 cup water 2 cups green beans or frozen mixed vegetables 1 tablespoon cornstarch In a deep pan, saut mushrooms in canola oil. Stir in garlic and saut 1 minute more. Stir in remaining ingredients except for cornstarch. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Thicken with cornstarch mixed with a little cold water. Serve over white rice. Serves 4.

4 chicken breasts, cubed 1 cup yogurt 1/4 cup water 1 cup cashews, ground 2 tomatoes, pureed 1 onion, minced or pureed 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/4 teaspoon chili paste (sambal), optional 1 tablespoon garam masala (buy premixed or see above) 1/2 teaspoon ground cinnamon 1 tablespoon fresh coriander, chopped (optional for garnish) Grind cashews in blender or food processor. Puree tomatoes in blender or food processor. Mince onions and garlic. Grate ginger. Cube chicken breasts. Add all ingredients except coriander garnish into a large covered saucepan. Add chili paste if you prefer it spicy. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Serve over rice. Garnish with fresh coriander.

Chicken Spring Rolls


2 chicken breasts, chopped 1/4 red onion, minced 2 celery stalks, chopped 4 cloves garlic, minced 1/2 teaspoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon sesame seeds 1/2 cup shredded carrot 1 cup bean sprouts 1/8 teaspoon black pepper egg roll wrappers (package of 18) 1/2 cup canola oil for frying Stir fry all ingredients except bean sprouts and egg roll wrappers until chicken is cooked and vegetables are soft. Add bean sprouts and cook a few minutes more. Drain and let cool. Place heaping tablespoon of the filling along one edge of each egg roll wrapper. Roll up slightly, fold in side edges, then continue to roll the rest of the way. Moisten edge to seal closed. Pan fry in canola oil, turning occasionally, until golden brown and heated thoroughly.

Chicken in Paprika Sauce


4 chicken breasts, boneless, skinless, cubed into 3 inches 1 tablespoons canola oil 1 cup mushrooms, sliced 3 cloves garlic, minced 1 tablespoon paprika 8

Honey Garlic Chicken Meatballs


2 lbs. ground chicken 1/4 cup oat bran 1/8 teaspoon pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 cup honey 1 cup water 2 cloves garlic, minced 1 teaspoon soy sauce Combine ground chicken, oatbran and spices. Roll into small meatballs. Brown on frying pan or microwave on High for 4 minutes, turning halfway through. Mix honey, water, garlic and soy sauce. Add to partially cooked meatballs and their juices. Bring to a boil, then simmer, covered, for 25 minutes.

Basic Tomato Sauce for Spaghetti


1 large onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 5 tomatoes, chopped 2 stalks celery, chopped 2 bay leaves 1/4 teaspoon pepper 1/2 teaspoon onion salt 1/2 teaspoon garlic salt 1 teaspoon paprika 1 teaspoon sugar In a large pot, fry onions and garlic in olive oil. Stir in remaining ingredients. Bring to a boil and turn down to a simmer for 30 minutes. Remove bay leaves.

Spaghetti Carbonara
8 slices bacon, chopped into 1-inch pieces 2 cloves garlic, minced 1/4 cup milk or cream 3 eggs, lightly beaten with fork 1 cup parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon white wine 1 lb. spaghetti Fry bacon until crisp. Drain bacon fat, reserving 2 teaspoons. Saut garlic in bacon fat. Combine all ingredients except noodles. Cook and drain spaghetti noodles. Add sauce to hot noodles and toss well. Serve immediately.

Pork Chops
500 g pork chops 1/2 thick, trimmed of fat 1 tablespoon barbecue sauce Brush barbecue sauce on both sides of pork chops. Bake at 400 degrees F. for 25 minutes. Turn pork halfway through cooking. Reduce time if chops are cut thinner. Chops should be tender but not pink inside.

Ham Skillett
3 potatoes, diced 1 tablespoon olive oil 1/2 onion, diced 1/2 red pepper, diced 1 1/2 cups cooked ham, cubed 1 cup cheddar cheese, grated 3 eggs, lightly beaten 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic powder Saute potatoes in olive oil until soft. Add onion and pepper and continue until they are soft as well. Add remaining ingredients. Stir occasionally until eggs are set. 9

Parmesan Fish
1/2" thick fillets of a white fish such as sole, perch, halibut non-stick cooking spray 1/2 lemon 1/4 teaspoon garlic salt 1/4 teaspoon salt 1/4 teaspoon pepper or lemon pepper 2 teaspoons parmesan cheese Spray a casserole dish with non-stick cooking spray and place fish in a single layer. Sprinkle lightly with lemon juice, then with garlic powder, lemon pepper and parmesan. Bake, uncovered, at 425 degrees F for 10-15 minutes or until fish is opaque and flakes easily.

Fry mushrooms in oil until water is released. Drain and sprinkle with salt. Over each portion of salmon, spread mushrooms, then sour cream, then cheese, then sprinkle with paprika. Broil for another 4-6 minutes until the cheese starts to brown.

Basa Fish in Coconut Sauce


Basa is a mild white fish. This recipe is very quick to make. I serve it with a side of coconut rice to use up the rest of the coconut milk in the can and the fish is done before the rice finishes cooking. 4 basa fish filets 3/4 cup coconut milk 2 teaspoon soy sauce 1/8 teaspoon hot sauce or chili paste 2 garlic cloves, minced 1/4 teaspoon salt 1/16 teaspoon pepper 1 tablespoon cornstarch Cut fish into 3-inch pieces. In a large skillet or wok, mix all ingredients except cornstarch. Cook on medium-high until fish becomes opaque, approximately 10 minutes. Stir in cornstarch mixed with a little water to thicken sauce. Serves 4.
Coconut Rice

Maple Salmon
1/4 cup maple syrup 2 tablespoons soy sauce 2 cloves garlic, minced 1/8 teaspoon salt 1/8 teaspoon pepper 1 pound salmon Stir all ingredients except fish in an ovenproof dish. Add salmon in a single layer, turning over to coat with sauce. Bake at 400 degrees for 1520 minutes or until done. Sauce can be used with rice as a side dish.

Salmon with Mushrooms and Cheese


4 servings salmon fillets 1/2 lemon non-stick cooking spray 1 cup sliced mushrooms 1 tablespoon canola oil 1/4 teaspoon salt 8 teaspoon light sour cream 1/2 cup grated cheddar cheese 1/4 teaspoon paprika Spray a casserole dish with non-stick cooking spray and place salmon in a single layer. Squeeze lemon juice on salmon and broil 6-8 minutes until it is cooked all the way through. 10

1 cup coconut milk 1-1/4 cup water 1 cup basmati rice 1 teaspoon sugar In a saucepan with a tight-fitting lid, bring the coconut milk and water to a boil. Stir in rice and sugar. Cover and simmer for 15-20 minutes. Do not remove lid during first 15 minutes of cooking time.

Fish in Lemongrass Coconut Sauce


1 pound white fish filets such as sole, perch, halibut 2 teaspoons minced lemongrass (inner parts of 3 bulbs) 4 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/2 cup chicken broth 1/2 cup coconut milk 1/2 teaspoon hot sauce or chili paste (sambal) 1 tablespoon fish sauce 1/2 lime, juiced 1 medium onion, chopped 1/4 cup fresh cilantro, chopped 2 cups mushrooms, sliced 1 tbsp cornstarch Cut fish into 3-inch pieces. In a large skillet or wok, mix all ingredients except cornstarch. Cook on medium-high until fish becomes opaque, approximately 10 minutes. Stir in cornstarch mixed with a little water to thicken sauce. Serves 4.

In a deep saucepan, saut onion, garlic, curry and chili in oil/water mixture. Add fish, potato, carrot, beans and water from beans. Stir and bring to a boil. Add all remaining ingredients, except cornstarch. Cover and simmer for 1 hour. Thicken with cornstarch mixed with a little cold water, if necessary. Serve over white rice. Serves 4. Variation: Chicken instead of fish.

Sushi
1/3 cup short-grained rice 2/3 cup water 1 tablespoon sushi vinegar (see recipe below) 3 sheets nori (dried seaweed) 3 pieces surimi (fake crab legs) soy sauce wasabi paste to taste Bring water to a boil, stir in rice, cover and reduce heat to minimum. Cook for 15 minutes without lifting the lid. Stir in sushi vinegar. Let cool slightly. Place the seaweed sheet, shiny side down on bamboo rolling sheet or on waxed paper. Place a 1-inch line of rice along the long edge of the sheet. Cut the surimi lengthwise and place on top of the rice. Roll tightly into log shape. If necessary, moisten edge to help it stick. Repeat to make two more logs. Let sit for 5 minutes, then cut logs into disks with a very sharp knife. Mix soy sauce with wasabi to make a dipping sauce. Tip: Short-grained rice is stickier than longgrained rice.
Sushi Vinegar

Curried Fish Stew


1 teaspoon canola oil 2 teaspoon water 1 onion, chopped 2 cloves garlic, minced 1 tablespoon curry powder 1 teaspoon chili powder 1 pkg. (400 g) fillets of a white fish (such as sole, perch, halibut), cubed 1 potato, cubed 1 large carrot, chopped 1 tin (19 oz/400 g) french style seasoned green beans (retain water) (or replace with 2 cups green beans, sliced diagonally, 1/2 red pepper, diced and 1/2 cup water) 2 beef bouillon cubes 1/2 cup evaporated skim milk 1 tablespoon sugar 1/2 teaspoon. salt 1/4 teaspoon pepper cornstarch to thicken if necessary 11

1/3 cup vinegar 2 tablespoons sugar 1-1/2 teaspoons salt Boil until sugar and salt are dissolved.

Spicy Shrimp and Vegetable Sauce

Saute onions, ginger and garlic in vegetable oil until softened. Stir in remaining spices. Add all remaining ingredients, cover and bring to a boil. Reduce heat and simmer until carrots and potatoes are soft, approximately 30 minutes. Remove bay leaf and serve over rice. I have also made this with half chicken and half shrimp.

Pad Thai
1/2 package rice noodles (4 ounces) 2 tablespoons Italian salad dressing 1/3 cup boiling water 1/4 cup ketchup 1/2 lime, juiced 5 tablespoons soy sauce 1 tablespoon white sugar 1 teaspoon chili paste (sambal) 1/4 cup vegetable oil 1/2 pound firm tofu, drained and cubed 5 cloves garlic, minced 4 eggs, beaten 3 cups bean sprouts 1/2 cup coarsely ground peanuts 1/4 cup chives or garlic chives, chopped Boil rice noodles until soft but not mushy. Drain and set aside. Combine Italian dressing, ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl. Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, sauce, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and chives. Notes: You can substitute whole wheat spaghetti for the rice noodles.

1 onion, chopped 1 entire head garlic, minced 1 tablespoon fresh ginger, grated 3 tablespoons vegetable oil 1 teaspoon salt 1 teaspoon garlic powder 1/4 teaspoon black pepper 2 teaspoons BBQ seasoning 1/2 tablespoon steak spice 2 teaspoons chili powder 1 teaspoon paprika 1 bay leaf 1 teaspoon lemon grass, minced inner white parts 1/4 teaspoon cayenne pepper 1 tablespoon ketchup 1 tablespoon sugar 1 teaspoon sambal or to taste 1/2 tablespoon vinegar 1 sweet red pepper, chopped 1 green pepper, chopped 1 cup mushrooms 3-4 ribs celery, chopped 3-4 medium carrots, chopped 3-4 medium potatoes, cubed 1 tomato, chopped 4 green onions, chopped (including white and green parts) 1-1/2 cups green beans 2 chicken or vegetable bouillon cubes 2 cups water 4 cups shrimp, peeled and deveined 12

Portobello Stuffed Mushroom Burger

Lamb Roast
3 lb. boneless lamb roast 1/2 cup boiling water 1 beef bouillon cube or pkg. 1/2 teaspoon instant coffee 1 teaspoon soy sauce 2 cloves garlic, minced 1/2 teaspoon ground ginger 1/2 teaspoon lemon pepper cornstarch to thicken Trim away much of top fat, leaving only a light layer. Place fat side up in a shallow roasting pan. Mix rest of ingredients and pour over lamb. Bake at 325 F for 1-1/2 to 2 hours. Remove lamb and thicken juices with cornstarch to make a gravy. This also works well in a slow cooker.

4 portobello mushroom caps non-stick vegetable spray 2 cups raw spinach 1/4 cup old cheddar cheese, shredded 1/4 cup 1% cottage cheese 1/8 teaspoon garlic powder 1/8 teaspoon salt 4 multi-grain thin buns Preheat oven to 400 degrees F. If mushroom stems are longish, trim to be level with underside of mushroom. Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet. Place spinach in microwavable bowl, sprinkle with a few drops of water and microwave on High for one minute. Chop cooked spinach and mix in cheddar cheese, cottage cheese, garlic powder and salt. Divide four ways and spread onto mushrooms. Bake mushrooms for 12 minutes or until mushrooms give slightly when touched. Place between thin buns.

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Sides
Coconut Rice
1-1/2 cups basmati, jasmine or white rice 14 oz (1-3/4 cups) coconut milk, stirred 1-1/4 cups water 1 teaspoon sugar In a saucepan with a tight-fitting lid, bring the coconut milk and water to a boil. Stir in rice and sugar. Cover and simmer for 15-20 minutes. Do not remove lid during first 15 minutes of cooking time.

Potato Casserole
4 pounds potatoes, cut into 1/4-inch cubes 2 tablespoons olive or canola oil 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon black pepper 1 cup cheddar cheese, grated 1/2 cup light sour cream 1/2 cup light cottage cheese Mix potatoes, oil and spices in a 9x13-inch lasagna pan. Cover with foil and bake at 400 degrees F for one hour, stirring occasionally. Mix together cheeses and sour cream. Stir into cooked potatoes and bake 10 minutes longer.

Basmati Rice
1-1/2 cups basmati rice 4 tablespoons butter 1/2 onion, chopped 2 chicken bouillon cubes 3 cups water 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 1 teaspoon salt 3/4 cups unsalted cashews 1/3 cup raisins In a large saucepan, saut the onion in the butter, then add the rice, bouillon, water, clove, cinnamon and salt. Bring to a boil then simmer, covered, for 15 minutes or until rice is cooked. Mix in the raisins and cashews just before serving.

Potato Salad
5 medium potatoes, cubed 1/2 sweet onion, minced 2 tablespoons chives, chopped 2 dill pickles, chopped salt and pepper to taste 1/3 cup light salad dressing or mayonnaise 1/3 cup light sour cream 1 cup ham, diced (optional) Boil potatoes until soft but not mushy. Drain and let cool. Add remaining ingredients and stir to mix. Refrigerate for several hours.

Spinach Salad
4 cups baby spinach 1 cup sliced mushrooms 4 slices pre-cooked bacon 2 eggs 1 tablespoon Italian dressing Scramble eggs with salt, pepper and garlic salt. Cut bacon into bits (scissors are an easy clean up) and heat in microwave for 15 seconds. Toss spinach and mushrooms with dressing. Top with eggs and bacon.

Roast Potatoes
4 potatoes, chopped 2 tablespoons canola oil 1 teaspoon steak spice 1/4 teaspoon garlic salt 1/4 teaspoon salt 1 teaspoons dried parsley Mix all ingredients together. Bake, uncovered, at 400 degrees F for 40 minutes or until potatoes are soft. Stir occasionally. Variation: Sweet potatoes or a mixture of both.

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Aloo Gobi Oil and Vinegar Salad Dressing


1 part vinegar 4 parts oil 1/2 part water Shake well. Add spices if desired. 3 potatoes, chopped water for boiling 1 cauliflower, chopped 1/2 onion, sliced 1 teaspoon coriander 1 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon ground cloves 1/4 teaspoon ginger 2 bay leaves 3 tablespoons olive oil 1 tablespoon lemon juice 1/3 cup water Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain. Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes. Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and water. Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking.

Italian Style Spaghetti Squash


1 spaghetti squash 1-1/2 cups tomato sauce 3 cups shredded mozzarella cheese 1/2 teaspoon garlic salt 1/4 teaspoon oregano Pierce spaghetti squash a few times to let steam escape. Microwave on High for 3 minutes. Slice lengthwise and scrape out and discard the seeds and fibers using an ice cream scoop or a large spoon. Fill one half of the scooped out squash with water and fit the other half back on top. Microwave on High in a casserole dish for approximately 10 minutes, depending on the size of the squash. Handle hot squash with oven gloves. Drain any remaining water and scrape interior with a fork to remove strands. Mix all ingredients in casserole dish and microwave on High for 1 minute or until warm and cheese is melted.

Bahmi
1-1/2 bags medium egg noodles Shaved Black Forest ham Margarine Onion Green onion Celery Garlic 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper to taste Soy sauce Broth made from bouillon cubes Cabbage Boil noodles in hot water for 6 minutes then drain in colander. Saute ham in margarine. Add onion, celery, green onion and crushed garlic and saute until limp. Stir in garlic powder, onion powder, pepper and salt. Add cabbage, soy sauce and broth. Heat until cabbage is limp. Stir in noodles.

Cauliflower with White Sauce


1 cauliflower, cut 4 tablespoons flour 1 tablespoon margarine 2 cups milk 1/4 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon ground nutmeg (optional) Boil cauliflower until just soft. Do not overcook. Drain. In a glass bowl mix the flour and margarine, then add milk, salt and pepper. Microwave for 1 minute on high. Stir with whisk. Microwave for 30 seconds more and stir with whisk. Repeat 4 or 5 times. Watch the bowl to make sure it doesnt boil over. Pour over cauliflower. Dust with nutmeg.

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Corn Chowder Oriental Noodles


1 package ramen noodles with seasoning 1/2 cup mushrooms, sliced 4 teaspoons canola oil, divided 1/8 teaspoon garlic salt, divided 1/8 teaspoon salt, divided pinch of pepper 1 cup frozen oriental vegetables 1 tablespoon soy sauce Sambal or hot sauce to taste Saut mushrooms in 2 teaspoons canola oil with pepper and half the garlic salt and salt. Remove from pan and saut vegetables in remaining oil with soy sauce, hot sauce, ramen noodle seasoning and remaining garlic salt and salt. Cover to speed cooking; add water if pan becomes too dry. Cook noodles and drain. Mix noodles with vegetables and mushrooms. 2 potatoes, peeled and cubed 1 cup milk 1 can creamed corn (or 1 cup frozen corn and 1 tablespoon cornstarch mixed with 1 tablespoon cold water) 1/4 teaspoon garlic salt 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon dried parsley or 1 tablespoon fresh parsley 1/2 cup cheddar cheese, shredded 1 tablespoon parmesan cheese, grated Boil potatoes in a large pot and cook until tender. Drain and mash potatoes but leave it a bit chunky. Add remaining ingredients except cheeses. Cover and simmer for 15 minutes. Stir often to prevent sticking. Just prior to serving, stir in cheeses until melted.

Stuffed Mushrooms
12 large mushrooms, stems removed 1 cup cheddar cheese, shredded 1/4 cup parmesan cheese 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon garlic powder Mix cheeses and spices together. Stuff into cavity left by mushroom stems. Bake, cheese side up, at 400 degrees F for approximately 12 minutes.

French Onion Soup


4 cups beef broth 1 medium onion, sliced thinly 1/4 teaspoon Worcestershire sauce 3/4 cup shredded mozzarella cheese 3/4 cup croutons Bring broth, onion and Worcestershire sauce to a boil. Lower heat and simmer until onions are soft. Pour into individual oven-proof bowls. Top with croutons then cheese. Broil until cheese is just browned.

Beer Bread
3 cups flour 3 teaspoons baking powder 3/4 teaspoon salt 3 tablespoons sugar 1 bottle beer (12 oz) Combine dry ingredients. Add beer and stir until it becomes a ball of sticky dough. Do not overmix. Pat into a greased loaf pan (9x5x3) and bake at 350 degrees F for 50 minutes or until done. Remove from pan immediately.

Crab Dip
1 pkg flaked surimi (fake crab) 1/2 pkg cream cheese 250 g sour cream 1/4 sweet red pepper, minced 1/4 sweet onion (e.g. Vidalia), minced salt pepper garlic powder dill Mix all ingredients together. Chill. Serve with crackers or pita pieces for dipping

16

Spinach Dip
1 cup low fat sour cream 1 cup light mayonnaise 4-oz tin water chestnuts 8 cups (5 oz) fresh spinach 1 pkg Knorr vegetable soup mix Cook spinach until just wilted or place spinach in microwavable bowl, sprinkle with a few drops of water and microwave on High for one minute. Chop and squeeze water out of spinach. Makes 1/2 cup. Mince water chestnuts. Mix all ingredients together. Chill at least 3 hours before serving. Serve in round, hollowed out pumpernickel or sourdough loaf. Use torn out bread for dipping.

Pesto

Hummus Dip
16 oz. can of chickpeas or garbanzo beans. 1 clove garlic, minced 1 tablespoon fresh lemon juice 1 teaspoon ground cumin 1 teaspoon salt Drain and rinse chickpeas, pat dry and mash. Stir in garlic, onion, coriander, cumin, salt and pepper. The result should be a thick paste. Serve with crackers or pita pieces for dipping.

1 cup fresh basil leaves, chopped 3 tablespoons parmesan cheese, grated 2 cloves garlic, chopped 1/2 teaspoon lemon juice 1/4 cup olive oil salt and pepper to taste Add basil, parmesan and garlic to food processor or blender and mix on low speed. Add in remaining ingredients and mix until combined. Serve on pasta noodles.

17

Breakfast
Thin Pancakes
3 cups milk 3 eggs, lightly beaten 2 cups flour 2 tablespoons canola oil 1/2 teaspoon vanilla 3 tablespoons sugar canola oil for frying pancakes Mix all ingredients with a fork, then combine thoroughly with a wire whisk. Use a large frying pan greased with some of the oil. Pour in 2 ladles of batter and coat bottom of pan. Fry on medium-high heat until done, flip the pancake and fry the other side.

Scrambled Eggs
2 eggs 2 tablespoons milk 1/8 teaspoon salt pinch teaspoon pepper pinch garlic salt cheddar cheese, grated (optional) Non-stick vegetable spray Stir eggs, milk and spices with a fork. Spray frying pan with non-stick vegetable spray; heat and add egg mixture. Turn down heat to medium and scrape eggs around pan with a spatula until they set. Stir in cheese until melted.

Oatmeal Griddle Cakes


2 cups milk 2 cups quick-cooking oatmeal 1/2 cup raisins 1 egg, lightly beaten 1/2 cup canola oil 1/2 cup whole wheat flour 2-1/2 teaspoons baking powder 2 tablespoons sugar (white or brown) canola oil for frying pancakes Heat milk and pour over oatmeal and raisins. Let cool. Add egg and canola oil. Mix together flour, sugar and baking powder then add to oatmeal mixture and stir. Pour 4-inch diameter batter onto hot, greased griddle. Lower heat to medium. Flip and cook other side when almost done.

Thick Pancakes
1-1/4 cup flour 2 tablespoons sugar 2 teaspoon baking powder 1 egg, slightly beaten 1 cup milk 1 tablespoon canola oil 1/2 teaspoon vanilla Mix together dry ingredients. Add remaining ingredients and stir. Pour 4-inch diameter pancakes onto hot, greased griddle. Lower heat to medium. Flip pancakes and flatten slightly with spatula when bubbles appear and edges are slightly hard. Makes 8.

French Toast
2 slices bread 1 egg 1 tablespoon milk 1/4 teaspoon cinnamon (optional) 1 teaspoon canola oil In a flat-bottomed container, stir eggs, milk and cinnamon with a fork. Dip bread into egg mixture, coating both side. Heat oil in frying pan, add bread, lower heat to medium and brown on both sides.

Oat Bran Hot Cereal


1-1/4 cup milk 1/3 cup oat bran 2 teaspoons sugar 1/2 teaspoon vanilla 1/4 teaspoon cinnamon (or replace vanilla and cinnamon with almond extract) Stir all ingredients together and heat in microwave for 3 to 3-1/2 minutes, stirring after every one minute to prevent lumps.

18

Beverages
London Fog Tea Latte
The bergamot in the Earl Grey and the vanilla are a great combination. Includes an easy way to make foamed milk for lattes. 1 Earl Grey teabag 1 cup boiling water 1 tsp sugar 1/4 tsp vanilla extract 1/2 cup 1% milk In a large mug, add boiling water to teabag. Let it steep 1 minute or long enough to be strong. Stir in sugar and vanilla. While the tea is steeping, put milk in a mason jar or other microwavable, lidded container. Put on lid and shake until very foamy, about 30 seconds. Remove lid and microwave on High for 30 seconds. Pour milk slowly into tea so that milk goes in first, then scoop milk foam on top. Tea Latte Variations: Almond Cassis: Blackcurrant black tea and almond extract Almond: Rooisbos tea and almond extract Chai: Chai black tea and vanilla extract, dust with cinnamon

Creamsicle

1-1/2oz vanilla schnapps 1-1/2 oz 1% milk 3 oz orange juice Pour over ice in a glass.
Rum Relaxer

1-1/2 oz rum 1 oz pineapple juice 1/2 oz grenadine 3 oz lemon-lime pop or Fresca Maraschino cherry (optional) Shake rum, pineapple juice and grenadine with ice. Strain into glass and add pop. Garnish with maraschino cherry.
Purple Stuff

1-1/2 oz blue curacao 1 oz gin 1 oz grenadine 3-1/2 oz tonic water or Fresca orange slice (optional) Shake blue curacao, gin and grenadine with ice. Strain into glass and add pop. Garnish with orange slice.
Lynchburg Lemonade

Cocktails
Key Lime Pie

1 oz vanilla schnapps 3/4 oz Roses lime cordial 1 oz 1% milk Shake with ice. Pour into martini glass. Foamed milk will form a layer on top.
Peach Cloud

1 oz bourbon 1/2 oz triple sec 1/2 oz. simple syrup juice from 1/4 lemon 2-1/2 oz 7-Up Shake all except 7-Up with ice. Strain into a glass and top with 7-Up.
Atomic Lokade

1 oz vanilla schnapps 1/2 oz Absolut peach vodka 1 oz 1% milk Shake with ice. Pour into martini glass. Foamed milk will form a layer on top. 19

5 oz lemonade 1 oz vodka 1/2 oz blue curacao 1/2 oz triple sec Shake with ice and strain into martini glass.

Layered Grasshopper

1 oz. creme de cacao 1 oz. creme de menthe 1/2 oz 1% milk mint leaf Pour creme de cacao into a martini glass. Pour next 2 ingredients over the back of a spoon into the glass. Garnish with mint leaf.
Ice Capp

Shake sambuca, creme de cacao and cream with ice. Strain into martini glass. Dust with coco powder.
Black Licorice

1 oz sambuca 2 oz cola Serve in an old-fashioned glass with ice.


Fruity Rum Drink

1 oz Kahlua 1 oz creme de cacao 1 oz cream whipped cream (optional) cocoa powder (optional) Shake Kahlua, creme de cacao and cream with ice. Strain into espresso cup. Top with whipped cream and dust with cocoa powder. Tastes like Tim Horton's Iced Cappaccino.
Frogster

1-1/2 oz rum 1-1/2 oz grenadine 3 oz juice orange slice (optional) Shake rum, grenadine and juice with ice. Strain into glass and garnish with orange slice.
Brandy Alexander

1-1/2 oz brandy 1 oz creme de cacao 1 oz cream Shake brandy, creme de cacao and cream with ice. Strain into martini glass.

1 oz tequila 1-1/2 oz blue curacao orange juice Add ice to highball glass. Add blue curacao and tequila. Stir in orange juice until drink becomes green.
Baby Eskimo

Irish Cream
1 cup scotch or Irish whiskey (rum or brandy is good too) 1 cup cream or milk 1 tin sweetened condensed milk 1 tsp. instant coffee 1 tsp. chocolate syrup Mix all ingredients in a blender. Keeps 3 weeks in the fridge.

4 oz Kahlua 8 oz milk 2 scoops vanilla ice cream Let ice cream soften for 5 minutes. Stir all ingredients together. Serve in old fashioned glass.
White Heart

Mango Lassi
1 ripe mango, peeled and chopped 12 cup low-fat plain or vanilla yogurt 12 cup milk Liquid honey 12 cup ice cubes In blender, on high speed, blend mango, yogurt, milk, honey to taste and ice for 2 minutes or until smooth. 20

1/2 oz sambuca 1/2 oz creme de cacao 2 oz cream cocoa powder (optional)

Mocktails
Samson Screwdriver

Virgin Mary

1/2 teaspoon sugar 3 oz. tonic water 3 oz. orange juiceice cubes Stir tonic water and sugar vigorously to remove fizz. Stir in orange juice. Serve over ice.
Early Temple

4 oz. tomato juice 1/2 oz. lemon juice 1/2 teaspoon Worcestershire sauce 1 dash Tabasco sauce 1 pinch each of celery salt, salt, pepper 1 piece celery stalk 1 lime slice ice cubes Combine liquid ingredients and seasonings. Serve over ice. Garnish with celery stalk and lime.
Red Sea-sar

1 teaspoon grenadine 6 oz. 7-Up ice cubes. Stir 7-Up and grenadine. Serve over ice.
Jericho Juice

1 teaspoon grenadine 3 oz. pineapple juice 3 oz. ginger ale ice cubes Stir pineapple juice and grenadine. Add ginger ale. Serve over ice.
Garden of Eden

4 oz. clamato juice 1/2 teaspoon Worcestershire sauce 1 dash Tabasco sauce 1 lime wedge celery salt 1 piece celery stalk ice cubes Run lime around rim of glass and dip rim in celery salt. Combine liquid ingredients and seasonings. Squeeze and add lime wedge. Add ice. Garnish with celery stalk.

1 teaspoon amaretto syrup 3 oz. 7-Up 3 oz. apple punch ice cubes Stir apple punch and amaretto syrup. Add 7-Up. Serve over ice.
Solomon Sipper

1 teaspoon amaretto syrup 6 oz. milk ice cubes Stir milk and amaretto syrup. Serve over ice.
Burning Bush

1 teaspoon grenadine 6 oz. milk ice cubes Stir milk and grenadine. Serve over ice.

21

Desserts
100 Good Cookies

container at room temperature up to 1 week or freeze up to 1 month. Makes at least 100.

Almond Cake
Double this recipe for a layer cake. 1-1/4 cup flour 3/4 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/4 cup butter 1 egg, lightly beaten 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup (250 mL) salted butter, at room temperature 1 cup (250 mL) granulated sugar, 1 cup (250 mL) light brown sugar 1 cup (250 mL) vegetable oil 1 large egg 1 cup (250 mL) Rice Krispies or other crisped rice cereal, 1 cup (250 mL) quick oats 1 cup (250 mL) unsweetened desiccated coconut 3 to 3-1/2 cups (750 to 875 mL) all-purpose flour 1 teaspoon (5 mL) salt 1 teaspoon (5 mL) baking soda 1 teaspoon (5 mL) cream of tartar In a large mixing bowl using an electric mixer, beat butter and two sugars until fluffy, about 2 minutes. Beat in oil and egg. Beat in cereal, oats and coconut. In medium mixing bowl, whisk 3 cups (750 mL) flour, salt, baking soda and cream of tartar. In 2 or 3 additions, beat into cookie batter. If batter seems too moist, beat in remaining 1/2 cup (125 mL) flour. Drop by teaspoonful on to parchment-lined cookie sheets (up to 24 cookies per sheet), about 1 inch (2.5 cm) apart. Bake in preheated 350F (180C) oven until slightly golden, about 9 to 13 minutes. Cool 5 minutes on sheets. Transfer to wire racks to cool completely. Store in airtight Beat together all ingredients at low speed with electric mixer. Beat for a further 3 minutes at high speed. Line a 9" square baking pan with waxed paper and pour in batter. Bake at 350 degrees F for 35-40 minutes.
Almond Frosting:

1/2 cup butter, softened 4 1/2 cups icing sugar 3/4 teaspoon vanilla extract 1/2 teaspoon almond extract 6-7 tablespoons milk Cream butter until fluffy. Beat in icing sugar 1-2 cups at a time. Add extracts. Add milk a little at a time until the desired consistency is reached.

22

Apple Crisp
Filling: 5 apples 2/3 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons butter 3 tablespoons maple syrup Topping: 3/4 cup flour 1/2 teaspoon ground cinnamon 1/2 cup brown sugar 3/4 cup oatmeal 1/2 cup butter Toss apples with sugar and cinnamon and spread in a greased 8 square glass pan. Dot with butter and drizzle with maple syrup. Cover loosely with foil and bake at 425 degrees F for 30 minutes. Combine flour, cinnamon, brown sugar and oatmeal. Cut in butter until mixture resembles coarse crumbs. After apples have baked for 30 minutes, reduce heat to 325 degrees F, add topping and bake for 15 minutes more with foil off. Serve plain or with ice cream or whipped cream. Serve warm or at room temperature.

6 slices bread 4 eggs 2 cups milk 3/4 cup white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 cup sliced almonds Break bread into small pieces into a greased 8inch square pan. Whisk together eggs, milk, sugar, cinnamon, and vanilla. Pour over bread, and gently press down bread until it is covered by the liquid. Sprinkle with almonds. Bake at 350 degrees F for 45 minutes. Serves 6.

Banana Upside Down Cake


1/2 cup butter or margarine 1-1/2 cups sugar 2 eggs, beaten 2-1/4 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla TOPPING 2 bananas 1/3 cup butter 3/4 cup brown sugar Soften butter and add sugar gradually. Add eggs and beat until fluffy. Sift flour, salt and baking powder and add alternately with milk and vanilla, beating well after each addition. For topping, melt butter in an 8" square pan and sprinkle sugar evenly over batter. Layer with sliced bananas. Pour batter over topping. Bake at 350 degrees F for 45 minutes. Turn upside down while still hot. Serve plain or with whipped cream or with ice cream.

Bread Pudding

23

Banana Quinoa

1/3 cup butter 2 teaspoons vanilla 1 egg, lightly beaten non-stick cooking spray Mix dry ingredients together. Melt butter and add to dry ingredients. Add vanilla and eggs. Stir well. Spray 8x8 pan with non-stick cooking spray. Spread mixture in pan (batter will be thick). Bake at 325 degrees F for 30-35 minutes. Cool, cut into 16 squares. Variation: Pour into raw pie shell and bake for 45-50 minutes. Serve with whipped cream.

Cheesecake
2/3 cups water 1/3 cup quinoa 1 soft banana 1 cup 1% milk 2 tablespoons brown sugar 1/2 teaspoon vanilla cinnamon sugar (optional) In a saucepan with a tight-fitting lid, bring the water to a boil. Stir in quinoa. Cover and simmer for 15 minutes. Do not remove lid during cooking time. Mash banana and stir in milk, brown sugar and vanilla. Once quinoa is cooked, increase heat to medium and stir in banana mixture. Continue cooking, stirring constantly until thickened. Serves 4. Serve hot or cold, dusted with cinnamon sugar. The banana flavour is more intense when served hot. Note: To make your own cinnamon sugar, mix 1 part ground cinnamon to 1 part icing sugar (or castor sugar or white sugar that you have ground finer in a blender, coffee grinder or food processor.) CRUST 1-1/4 cups graham cracker crumbs 1/4 cup sugar 5 tablespoons melted butter CHEESECAKE 1 lb/500 g (2 pkgs) cream cheese, softened 1 cup sugar 4 eggs 2 tablespoons flour 2 teaspoons vanilla 1 cup evaporated milk or 10% cream Mix the cracker crumbs, 1/4 cup sugar and melted butter in a bowl. Line the base of a 9 spring form pan with the prepared crumbs, bringing the crumb mixture just slightly up the sides of the pan. Cream the cheese with 3/4 cup of sugar, then add the eggs one at a time and blend thoroughly but do not overbeat. Add the flour and vanilla and continue to mix. Add the evaporated milk or cream and continue to mix until blended. Pour the cheese mixture into the prepared pan. Bake at 325 degrees F for approximately 1 hour. Test that the cheesecake is cooked by touching the centre lightly with your finger. If the cake remains depressed, it needs a few minutes more, if it returns to shape, it is cooked. Immediately upon removal from oven, run a knife along the edge to loosen it from the pan. Let cool and remove spring form sides. Add topping as desired.

Butterscotch Brownies
1 cup brown sugar 3/4 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 24

Variations: Pumpkin Cheesecake: Replace evaporated milk with 8 oz. pumpkin pure. Add 1 teaspoon cinnamon to flour and 2 teaspoons cinnamon to crust. Chocolate Cheesecake: Use chocolate graham cracker crumbs. Add 2/3 cup cocoa powder to flour. Increase sugar in the cheesecake to 1-1/4 cups (1 cup with cream cheese and 1/4 cup with egg whites.) Mocha Cheesecake: Use chocolate graham cracker crumbs. Add 2/3 cup cocoa powder and 1 tablespoon instant coffee to flour. Increase sugar in the cheesecake to 1-1/4 cups (1 cup with cream cheese and 1/4 cup with egg whites.) Makes two small loaves. Banana Cheesecake: Replace evaporated milk with 1-1/2 cups mashed bananas. Orange Cheesecake: Replace evaporated milk with 8 oz. orange juice concentrate. Add zest of 1 orange. 1 cup white sugar cup vegetable oil 2 eggs, beaten 3 medium ripe bananas, mashed zest of one orange, finely chopped 1 3/4 cups flour 1/2 cup good quality cocoa 1 teaspoon baking soda teaspoon baking powder teaspoon salt juice of one orange 1/2 pound white chocolate, roughly chopped into chunks about twice the size of chocolate chips Preheat oven to 325 degrees F. Beat sugar and oil in a bowl until foamy. Add eggs, orange zest and mashed banana. Mix well. Sift together dry ingredients and fold into banana mixture alternately with orange juice. Fold in the white chocolate chunks. Pour batter into 1 large or two small greased loaf pans ( I use small aluminum disposable loaf pans) and bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.

Chocolate Orange Banana Bread with White Chocolate Chunks

Chiffon Cake (Bundt Cake)


2-1/4 cups flour 1-1/2 cups sugar, divided 1 tablespoon baking powder 1 teaspoon salt 6 eggs, separated 1/2 cup salad oil 3/4 cup water 1/2 teaspoon cream of tartar 1 teaspoon vanilla 1 teaspoon almond extract Non stick vegetable spray (Pam) Flour for cake pan Beat egg whites with half the sugar and cream of tartar at high speed until stiff peaks form. Sift flour, remaining sugar, baking powder and salt. Add egg yolks, oil, water, vanilla and almond and beat at low speed to mix. Fold in egg whites. Bake in a greased and floured Bundt pan at 325 degrees for 1 hour or until done. 25

Coconut Ginger Crescent Rolls


1 package Pillsbury crescent rolls 4 tablespoons coconut, divided 1 tablespoon honey 1/8 teaspoon grated ginger Unroll and separate crescent roll dough. Mix 3 tablespoons coconut with the ginger and honey. Place 1/8 of coconut mixture along each wide end and roll into crescents. Pinch openings to prevent filling from leaking out. Place remaining coconut on top of rolls . Bake at 375 degrees for 10-12 minutes.

Cream together butter, egg and sugar. Then add peanut butter. In a separate bowl, mix all dry ingredients. Combine with peanut butter mixture. Add vanilla at the last minute. Drop 1 tablespoon at time onto a cookie sheet and flatten with a fork in a cross-hatch pattern. Bake at 350 F for 15-25 minutes (check after 10 minutes).

PBJ Cookies

Ginger Cake
1 cup flour 1 cup brown sugar (packed) 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon black pepper 2 tablespoons fresh ginger, grated 1/2 cup 1% milk 1/4 cup canola oil 1 egg, lightly beaten 1 tablespoon sugar Mix together all dry ingredients except 1 tablespoon sugar. Add wet ingredients and mix. Line a 8" or 9" square baking pan with waxed paper and pour in batter. Sprinkle with 1 tablespoon sugar. Bake at 400 F for 25 minutes.

1 cup peanut butter 1 cup sugar 1 egg 1/4 cup jam Cream together peanut butter, egg and sugar. Roll into 1-inch balls and place on ungreased cookie sheet. Bake at 350 degrees F for 8-10 minutes. Immediately top with a bit of jam.

Peanut Butter Rice Krispies Squares


3 tablespoons shortening 40 large marshmallows 1/2 cup peanut butter 6 cups Rice Krispies cereal 2 teaspoons vanilla Melt shortening and then marshmallows. Remove from heat and stir in peanut butter then cereal. Press into a greased 13x9-inch pan. Cool and cut into squares.

Peanut Butter Cookies


1/2 cup butter 1 egg 1 cup sugar 1/2 cup peanut butter 1-1/4 cup flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon vanilla

26

Ginger Shortbread
1 cup butter 1/2 cup brown sugar, packed 2 cups flour 1 teaspoon ground ginger 1 tablespoon sugar 1/2 teaspoon cinnamon 1/8 teaspoon ginger Cream butter and sugar until fluffy. Mix flour and ginger then beat into butter sugar mixture, adding a little at a time. Mix with a heavy spoon or spatula for 2 to 3 minutes. Pat dough into two 8 round cake pans. Cut each into 12 wedges. Bake at 300F for 45 minutes or until done. Mix sugar, cinnamon and ginger and sprinkle on top of shortbread. Cool. Makes 24.

Rice Pudding
3/4 cup uncooked rice 1-1/4 cups milk 1 egg yolk, slightly beaten 1/2 cup sugar 1/3 cup raisins 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon butter 1/2 medium apple, chopped Boil 1-1/2 cups water, add rice, then simmer, covered, for 15 minutes (do not open lid during cooking.) Blend milk and egg yolk together, then stir into rice. Add sugar, raisins, cinnamon, nutmeg, butter and apple. Mix well in double boiler. Stir occasionally. Cook until desired consistency and apples are soft (approximately 45 minutes.)

Pumpkin Cake
3-1/4 cups flour 3 cups sugar 2 teaspoons baking soda 2 teaspoons salt 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1-3/4 cup pumpkin puree 2 teaspoons vanilla 2/3 cup water 1 cup canola oil 4 eggs, lightly beaten Mix together all dry ingredients. Add wet ingredients and combine. Line two 8" or 9" square baking pans with waxed paper and pour in batter. Bake at 350 F for 40 minutes. Note: Cinnamon, cloves, nutmeg and ginger can be replaced by 1 tablespoon pumpkin pie spice.

Snickerdoodle Coffee Cake


1 cup flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon cinnamon 1/2 cup milk 1/4 cup vegetable oil 1 egg, lightly beaten 1 tablespoon sugar Mix together all ingredients except 1 tablespoon sugar. Line a 8" or 9" square baking pan with waxed paper and pour in batter. Sprinkle with 1 tablespoon sugar. Bake at 400 F for 25 minutes.

27

Spanish Bar Cake


2 cups flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 1 tablespoon cocoa 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon allspice 1/2 cup vegetable oil 2 cups applesauce 2 eggs 1 cup raisins Mix dry ingredients together in a large bowl. Then add vegetable oil, applesauce and eggs and mix. Stir in raisins. Bake at 350 degrees 30 to 35 minutes in a 9x13 pan, or 40 to 45 minutes in a bundt pan. Cool thoroughly before frosting.
Cream Cheese Frosting

Caramel Icing
1/2 cup butter 1/4 cup milk 1 cup brown sugar 1-3/4 cups icing sugar Melt butter and brown sugar in a small saucepan. Cook over high heat for 2 minutes. Stir constantly to prevent burning. Add milk all at once and stir until it boils. Let cool. Add icing sugar. If too thin, add more icing sugar; if too thick, add more milk.

8 ounces cream cheese, softened 4 tablespoons butter 2 teaspoons vanilla extract 2 1/2 cups confectioner's sugar 1/3 cup milk 1 tablespoon lemon juice or lime juice Mix all ingredients together and beat well. Beat in more milk if needed for easier spreading.

Truffles
2 cups semi-sweet chocolate chips 1 tin (300 g) sweetened condensed milk 1 cup pecans, finely chopped Melt chocolate chips in a double boiler or in the microwave. Stir in sweetened condensed milk. Chill about 2 hours, until firm enough to roll into balls. Roll into balls. Roll in chopped nuts. Keep refrigerated. Makes 24. Note: As you roll the truffles into balls and the mixture warms and become too soft to roll, put it in the fridge for a few minutes before continuing. 28

Shortcuts
Microwaving: For 2 sweet potatoes, pierce with a fork a few times and microwave for 6-7 minutes, turning over midway through. For 2 cups green beans, microwave, covered, with cup water for 6-7 minutes. Pierce spaghetti squash a few times to let steam escape. Microwave on High for 3 minutes. Slice lengthwise and scrape out and discard the seeds and fibers using an ice cream scoop or a large spoon. Fill one half of the scooped out squash with water and fit the other half back on top. Microwave on High in a casserole dish for approximately 10 minutes, depending on the size of the squash. Handle hot squash with oven gloves. Drain any remaining water and scrape interior with a fork to remove strands.

29

Mixtures
Garam Masala Spice

Mulling Spice

1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg
Pumpkin Pie Spice

1/2 cup whole cloves 6 cinnamon sticks dried orange peel (from 1 orange) 1/2 cup allspice 1 nutmeg
Vanilla Syrup

1 cup sugar 1 cup water 1 teaspoon vanilla


Simple Syrup

4 tablespoons ground cinnamon 4 teaspoons ground nutmeg 4 teaspoons ground ginger 3 teaspoons ground allspice
Cajun Spice

1 cup sugar 1/2 cup water Boil until sugar dissolves. Cool.
Sour Mix

2 tablespoons salt 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon white pepper 1 teaspoon black pepper
Creole Spice

1 cup sugar 1 cup water 1 cup lemon juice 1 cup lime juice Boil until sugar dissolves. Cool.

1/2 cup salt 1/3 cup paprika 1/4 cup garlic powder 4 tablespoons onion powder 1/3 cup black pepper 2 tablespoons cayenne pepper 2 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoon dried oregano

30

Substitutions
Use with caution some substitutes work better than others, depending on the recipe. Baking Powder 2 tbsp cream of tartar 1 tbsp baking soda 1 tbsp corn starch Berry Sugar, Fruit Sugar, Castor Sugar, 1 cup white sugar Whir in food processor or blender. Brown Sugar 1 cup brown sugar equals 1 cup white sugar 1 tbsp molasses Buttermilk 1 cup buttermilk equals 1 cup milk 1 tbsp lemon juice or vinegar Stir and let stand 5-10 minutes until thickened. or 1 cup sour cream or 1 cup yogurt Chocolate 1 square (1 oz) unsweetened chocolate equals 3 tbsp cocoa powder 1 tbsp butter or margarine Chocolate Chips (melted) 1 cup semi-sweet chocolate chips equals 6 tbsp cocoa powder 7 tbsp sugar 1/4 cup shortening Cream 1 cup cream equals 1 cup evaporated skim milk 31 Flour (cake) 1 cup flour less 2 tbsp Flour (self-rising) 1 cup flour 1-1/2 tsp baking powder 1/2 tsp salt Herbs 1 tsp dried herbs equals 1 tbsp fresh herbs Do not substitute dried herbs for fresh where the main ingredient is the herb. Honey 2/3 cup honey equals 1 cup sugar 1/3 cup water Lemon Juice Juice of 1 lemon equals 3 tbsp lemon juice Mascarpone Cheese 1 part cream cheese 1 part smooth ricotta cheese Sour Cream 1 cup sour cream equals 1 cup plain yogurt Tomato Sauce 1/4 cup tomato paste 3/4 cup water Yogurt 1 cup plain yogurt equals 1 cup buttermilk