Category Archives: Recipes

Seafood Lasagne (Aunty Pasto’s)

A Best of Bridge favorite! Serves 8 – 10 and best of all – it freezes well.

Seafood Lasagne (Aunty Pasto’s)
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Ingredients
  1. 8 Lasagne noodles
  2. 2 Tbsp. butter
  3. 1 cup chopped onion
  4. 1 – 8 oz. pkg. cream cheese, softened
  5. 1 1/2 cups creamed cottage cheese
  6. 1 egg, beaten
  7. 2 Tbsp.chopped basil or 2 tsp. dried
  8. salt and pepper to taste
  9. 2 – 10 oz. cans cream of mushroom soup
  10. 1/3 cup milk
  11. 1/3 cup dry white wine
  12. 1 – 5 oz. can crab
  13. 1 lb. shelled deveined cooked shrimp
  14. 1/4 cup freshly grated parmesan cheese
  15. 1/2 cup grated sharp cheddar cheese
Instructions
  1. Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  2. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.
  3. Book Reference – The Rest of the Best – Vol. 2 (Page: 152), Enjoy! (Page: 103)
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 152), Enjoy! (Page: 103)
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The beach is a place at the seashore where people lie about how rich they are in town.

Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes
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Ingredients
  1. 2 garlic cloves, minced
  2. 2 1/2 cups half and half cream
  3. 6 baking potatoes, peeled
  4. 2 Tbsp. flour
  5. 3 cups grated gruyere (Swiss) cheese
  6. salt and pepper to taste
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
Notes
  1. Book Reference – The Best of the Best – Vol 1 (Page: 174), That’s Trump (Page: 89)
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Man at bakery: “Inside me, there’s a thin person struggling to get out. But I can usually sedate him with four or five doughnuts.”

Hot Artichoke Dip

If you love it – serves 1! Otherwise serves 6

Hot Artichoke Dip
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Ingredients
  1. Hot Artichoke Dip
  2. If you love it – serves 1! Otherwise serves 6
Ingredients
  1. 1 – 14 oz. can artichoke hearts 398ml
  2. drained & chopped
  3. 1/2 cup freshly grated Parmesan
  4. cheese 125ml
  5. 1 cup mayonnaise 250ml
  6. 1 garlic clove, minced
  7. dash lemon juice
Instructions
  1. Mix all ingredients. Bake at 350F (180C) for 10 minutes. Serve with crackers
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 56), Winners (Page: 40)
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Cranberry Pistachio Bark

A fool proof candy for christmas gift-giving.

Cranberry Pistachio Bark
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Ingredients
  1. 1 lb.(500 g) good quality white chocolate
  2. 1 cup (250 mL) dried cranberries
  3. 1 cup (250 mL)shelled pistachios (you must buy the nuts in their shells – but do buy extra as you’ll have to bribe
  4. the pistachio sheller!)
Instructions
  1. Melt chocolate in the top of a double boiler. Let cool to room tempeature. Roast pistachios at 350F (180c) for 5-7 minutes. Set aside to cool.
  2. Stir cranberries and pistachios into melted chocolate. Pour onto foil-lined 10″x15″ (25 x 38 cm) edged cookie sheet. Refrigerate for at least 1 hour, then break into pieces. Makes about 1 1/2 pounds (750 g)
Notes
  1. Book Reference – The Best of the Best – Vol 1 (Page: 267)
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Santa’s elves are just a bunch of subordinate clauses.

Mexicana Antipasto

Banditos steal for this!

Mexicana Antipasto
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Ingredients
  1. 8 oz. cream cheese 250g
  2. dash garlic powder
  3. 1/2 cup sour cream (fat free is fine) 125ml
  4. 1 large avocado, mashed
  5. 1/4 tsp. lemon juice 1ml
  6. 1 tomato, finely chopped
  7. 1 – 4 oz. can green chilies 114ml
  8. 5 slices bacon, cooked crisp & diced
  9. 3-4 green onions, chopped
  10. 1/4 cup sliced ripe olives 60ml
  11. 1/4 cup sliced stuffed green olives
  12. 60ml
  13. 1 – 8 oz. bottle taco sauce (hot) 250ml
  14. 1 cup grated cheddar cheese 250ml
Instructions
  1. Combine cheese, garlic and sour cream and use as the first layer in a 9″ (23cm) pie plate. Combine avocado, lemon juice, tomato and green chilies for the second layer. Sprinkle on bacon, green onion and olives. Spread taco sauce over all and sprinkle with grated cheddar. Refrigerate. Serve with corn chips or taco chips. Serves 10-12 – hopefully.
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Patience is the ability to let your light shine after your fuse has blown.

Mindless Meat Sauce

Use this sauce in any recipe calling for meat sauce such as spaghetti, lasagne or cannelloni.

Mindless Meat Sauce
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Ingredients
  1. 1 1/2 lb. lean ground beef
  2. 1/2 tsp. sage
  3. 1 tsp. oregano
  4. 1 tsp. basil
  5. salt and pepper to taste
  6. 1 medium onion, finely chopped
  7. 15 large mushrooms, finely chopped
  8. 3 cloves garlic, minced
  9. 28 oz. (796 ml) can tomatoes, chopped
  10. 14 oz. (398 ml) can tomato sauce
  11. 5 1/2 oz. (156 ml) tomato paste
  12. 1 tsp. sugar
Instructions
  1. In a large heavy bottomed pot, brown meat with spices, onion, mushrooms and garlic until onion is soft. Add tomatoes, tomato sauce, paste and sugar. Bring to boil, reduce heat and simmer uncovered, at least 1 hour. Correct seasonings to taste. Store in containers and freeze.
Notes
  1. Book Reference – Enjoy! (Page: 117)
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Tolerable Brussel Sprouts

If you have to have them – try these – they’re delicious! This dish can be made a day ahead and stored in the fridge.

Tolerable Brussel Sprouts
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Ingredients
  1. Tolerable Brussel Sprouts
  2. Serves 6.
Ingredients
  1. 4 cups (2 lb) fresh brussels sprouts
  2. 1/2 cup chopped onion
  3. 2 Tbsp. butter
  4. 1 Tbsp. flour
  5. 1 Tbsp. packed brown sugar
  6. 1/2 tsp. salt
  7. 1/2 tsp. dry mustard
  8. 1/2 cup milk
  9. 1 cup fat-free sour cream
  10. 1 Tbsp. parsley
  11. I
Instructions
  1. Wash and trim sprouts, cook until tender. Saute onion in butter until translucent. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley before serving.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 162), Winners (Page: 134)
http://www.fotosuite.com/
If you have to have them – try these – they’re delicious! This dish can be made a day ahead and stored in the fridge.
Serves 6.

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Pumpkin Cheesecake

 

Pumpkin Cheesecake
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Ingredients
  1. Pumpkin Cheesecake
Ingredients
  1. Ginger snap crust
  2. 1 cup crushed ginger snaps 250 ml
  3. 3 Tbsp. Butter, melted 45 ml
  4. 1 tsp. cinnamon 5ml
  5. 2 Tbsp. brown sugar 30 ml
  6. Filling
  7. 4 – 8 oz. pkg. cream cheese, softened 4-250 g
  8. 1 1/2 cups sugar 375 ml
  9. 5 eggs
  10. 1/4 cup flour 60 ml
  11. 2 tsp. pumpkin pie spice or equal parts
  12. ginger, cinnamon and nutmeg 10 ml
  13. 1 – 14 oz. can pumpkin 398 ml
  14. 1 cup whipping cream, whipped 250 ml
  15. 2 Tbsp. rum 30 ml
Instructions
  1. Crust: combine ingredients. Lightly grease a 10″ (25 cm) springform pan and line bottom with crumb mixture. Pat firm and chill.
  2. Filling: preheat oven to 325 F. (160c). Beat softened cream cheese until fluffy. Slowly beat in sugar. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour, spices, pumpkin and rum. Pour batter over crust. Bake for 1 1/2 to 1 3/4 hours, or until filling is set. Cool for an hour. Refrigerate several hours. Garnish with whipped cream and a sprinkle of cinnamon. Serves 10-12
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 293), Grand Slam (Page: 187)
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Telling your teenager the facts of life is like giving a fish a bath.