Category Archives: Recipes

Wild Buffet Rice

 

Wild Buffet Rice
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Ingredients
  1. Makes lots - perfect with any meat!
Ingredients
  1. 1 cup wild rice
  2. 10 oz. can chicken broth (salt reduced)
  3. 10 oz. can of water
  4. 10 pork sausages
  5. 1/2 lb (250 g) mushrooms, sliced
  6. 1 large onion, finely chopped
  7. 2 tbsp. flour
  8. 1 cup (250 ml) whipping cream
  9. 1/2 tsp. salt
  10. 1/4 tsp. oregano
  11. 1/4 tsp. sage
  12. 1/4 tsp. marjoram
  13. 1/4 tsp. thyme
  14. 1/2 cup slivered almonds
Instructions
  1. Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests.
  2. Book Reference - Grand Slam (Page: 110)
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Big toe: a device for locating sharp objects in the dark.

Romaine Salad with Oranges and Pecans

A real favourite!

Romaine Salad with Oranges and Pecans A real favourite!
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Ingredients
  1. 2 heads Romaine lettuce (wash & tear
  2. into bite-sized pieces
  3. 1 cup pecan halves, toasted 250 mL
  4. 2 oranges, peeled & sliced
Dressing
  1. 1/4 cup vinegar 60 mL
  2. 1/2 cup vegetable oil 125 mL
  3. 1/4 cup sugar 60 mL
  4. 1 tsp. salt 5 mL
  5. 1/2 small red onion, chopped
  6. 1 tsp. dry mustard 5 mL
  7. 2 Tbsp. water 30 mL
Instructions
  1. Place lettuce, pecans and oranges in salad bowl. Combine dressing ingredients in blender. Blend until well mixed. Make ahead and refrigerate until ready to toss salad. Use extra dressing as a dip for fresh fruit! Serves 6-8.
Notes
  1. Book Reference – The Best of the Best – Vol. 1(Page: 75), Grand Slam (Page: 80)
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Super Salad

GREAT FOR BUFFETS AND BARBECUES

Super Salad
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Ingredients
  1. Super Salad
Ingredients
  1. 1 HEAD ROMAINE LETTUCE
  2. 1 HEAD BUTTER LETTUCE
  3. 1 HEAD ICEBERG LETTUCE
  4. 1/2 CUP GRATED PARMESAN CHEESE
  5. 2 OZ. BLUE CHEESE, CRUMBLED
  6. 3 AVOCADOS, PEELED & SLICED
  7. 1 LARGE CUCUMBER, PEELED & DICED
  8. 1 1/2 CUPS CHERRY TOMATOES, HALVED
  9. 6 SLICES OF BACON, COOKED CRISP & CRUMBLED
  10. 1 RED PEPPER, SLICED
  11. 1 GREEN PEPPER, SLICED
  12. 1/2 CUP SLICED RIPE OLIVES
  13. 8 OZ BOTTLE ITALIAN DRESSING
  14. FRESH PARSLEY, CHOPPED
Instructions
  1. WASH, DRY AND TEAR SALAD GREENS INTO A LARGE SALAD BOWL. SPRINKLE WITH CHEESE. ARRANGE REMAINING INGREDIENTS ON TOP, TOSS WITH DRESSING AND SPRINKLE WITH PARSLEY.
  2. SERVES 12-14
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THE BEST WAY TO FORGET ALL YOUR TROUBLES IS TO WEAR TIGHT SHOES

Parmesan Crisps

Great To Serve Wtih Soup or Salad!

Parmesan Crisps
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Ingredients
  1. 3/4 Cup (175mL) coarsely shredded fresh parmesan cheese
  2. 1 Tsp. Flour
Instructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
nstructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
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Marital Status: Not Good Wife’s Name: Plaintiff

Diddle Diddle Dumplings

Your son John (and the rest of the family) will love this old-fashioned apple dessert with a new twist.

Diddle Diddle Dumplings
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Ingredients
  1. Sauce
  2. 1 1/2 cups brown sugar
  3. 1 1/2 cups water
  4. 1/4 cup butter
  5. 1/2 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. Dough
  8. 2 cups flour
  9. 2 tsp. baking powder
  10. 1/2 tsp. salt
  11. 3/4 cup butter
  12. 2/3 cup milk
  13. Filling
  14. 4 Granny Smith apples
  15. 1/2 tsp. cinnamon
nstructions
  1. Preheat oven to 350 F.
  2. To make sauce: In a large saucepan, combine ingredients. Bring to a boil for 5 minutes. Remove from heat and set aside.
  3. To make dough: In a large bowl, combine flour, baking powder and salt. Using a pastry blender, cut in butter until pieces are pea-size. Make a well in center of flour mixture. Add milk all at once. Stir just until moistened. On a lightly floured surface, knead dough gently for 10-12 strokes, or until nearly smooth. Roll dough into a 10″ x 12″ rectangle.
  4. To make filling: Peel and grate apples. Spread evenly over dough. Sprinkle with cinnamon. Starting from long side, roll dough into a tight roll. Pinch seam to seal. With a sharp knife, cut into 12, 1″ thick slices. Arrange slices face up in a 9″ x 13″ baking dish. Pour sauce over dumplings and bake for about 50 minutes, or until golden. Cool slightly on a wire rack. Serve warm with whipped cream or ice cream.
  5. Book Reference – The Rest of the Best – Vol. 2 (Page: 296)
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The quickest way to double your money is to fold it in half and put it back in your pocket.

Vegetable Couscous

This recipe goes both ways! If you’re a vegetarian, use vegetable broth, or use chicken broth and serve this couscous dish with grilled chicken breasts that have been marinated in Italian dressing. DEE-LISHUS!

Vegetable Couscous
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Ingredients
  1. Vegetable Couscous
Ingredients
  1. 1 onion, chopped
  2. 1 red pepper, chopped
  3. 1 green pepper, chopped
  4. 2 Tbsp. olive oil
  5. 1-2 garlic cloves, minced
  6. 1 1/2 tsp. paprika
  7. 1/4 tsp. cayenne pepper
  8. 2 cups chicken or vegetable broth
  9. 3 – 4 roma tomatoes, chopped
  10. 1 cup frozen peas
  11. 1 cup garbanzo beans (chick peas), drained
  12. 2 carrots, peeled and chopped
  13. 1 cup couscous
  14. 14 oz. can artichoke hearts, drained and quartered
  15. 1 lemon cut in wedges
  16. fresh parsley, chopped
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 184)
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 184)
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Sweet and Sour Chili Ribs

The aroma of these ribs will bring your family running.
A great dinner to prepare at noon, place in the oven and forget. Serve with rice and a green salad.

Sweet and Sour Chili Ribs
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Ingredients
  1. The aroma of these ribs will bring your family running.
  2. A great dinner to prepare at noon, place in the oven and forget. Serve with rice and a green salad.
Ingredients
  1. 4 lb. baby back pork ribs
  2. 3/4 cup brown sugar
  3. 1/2 cup ketchup
  4. 1/2 cup white vinegar
  5. 2 Tbsp. Worcestershire sauce
  6. 1 tsp. chili powder
  7. 3/4 cup water
  8. 1 onion, diced
Instructions
  1. Cut ribs in desired sizes. Layer in bottom of large shallow baking dish or roaster. Mix all other ingredients together and pour over ribs. Bake uncovered at 250 F. for 3 hours. Serves 4-6.
Notes
  1. The Rest of the Best – Vol. 2 (Page: 234), Enjoy! (Page: 132)
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We really don’t need any calendars – when it rains, it’s Sunday.

Chicken Curry

Chicken Curry
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Ingredients
  1. 4 lb. boneless, skinless chicken breasts (approx. 8 chicken breast halves) cut crosswise in 1/2″ pieces
  2. 3 Tbsp. oil
  3. 3 cups chopped onion
  4. 1/4 cup minced fresh ginger
  5. 3 cloves garlic, minced
  6. 3 Tbsp. curry powder (more if some like it hot!)
  7. 1 tsp. cumin
  8. 1/4 tsp. cinnamon
  9. 2 Tbsp. flour
  10. 1 cup plain yogurt
  11. 3 Tbsp. tomato paste
  12. 3 cups chicken broth
  13. 1 cup applesauce
  14. 12 oz. pkg. (340 g) frozen peas
  15. 1/2 cup sour cream
  16. 1/2 cup coconut milk
  17. Condiments
  18. mango chutney, diced cucumber, diced bananas, currants, shredded coconut and chopped peanuts
nstructions
  1. In a large frying pan, brown chicken in oil; remove and set aside. Add onion and saute until golden. Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth. Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes). Add browned chicken (and any juice), frozen peas, sour cream and coconut milk. Simmer another 15 minutes. Serve over basmati rice with a variety of condiments. Serves 6-8.
  2. Book Reference – The Rest of the Best – Vol. 2(Page: 204)
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I started with nothing and I have most of it left.