Category Archives: Recipes

Make Morning Merry with Christmas Morning Wife Saver

Superb! Make the day before and pop in the oven in the morning. Serves 8.

Make Morning Merry with Christmas Morning Wife Saver
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Ingredients
  1. 16 slices white bread, crusts
  2. removed
  3. 16 slices Canadian back bacon or
  4. ham
  5. 16 slices sharp cheddar cheese
  6. 6 eggs
  7. 1/2 tsp. pepper 2 mL
  8. 1/2-1 tsp. dry mustard 2-5 mL
  9. 1/4 cup minced onion 60 mL
  10. 1/4 cup finely chopped green pepper 60mL
  11. 1-2 tsp. Worcestershire sauce 5-10 mL
  12. 3 cups milk 750 mL
  13. dash Tabasco
  14. 1/2 cup butter 125 mL
  15. Special K or crushed Corn Flakes
Instructions
  1. Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 26), Enjoy! (Page: 33)
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Book Reference – The Best of the Best – Vol. 1 (Page: 26), Enjoy! (Page: 33)

BEST SEAFOOD LASAGNA

A Tasty Variation Of An Old Favourite.

Best Seafood Lasagna
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Ingredients
  1. 8 lasagna noodles 8
  2. 2 TBSP butter 25 mL
  3. 1 cup chopped onion 250 mL
  4. 1 package (8 oz/250 g) cream cheese softened
  5. 11⁄2 cups Ricotta cheese 375 mL
  6. 1 egg, beaten 1
  7. 2 TSP basil 10 mL
  8. 1⁄2 TSP salt 2 mL
  9. 1⁄8 TSP pepper 0.5 mL
  10. 2 cans (each 10 OZ/284 mL) 2cream of mushroom soup
  11. 1⁄3 cup dry white wine OR dry vermouth 75 mL
  12. 5 OZ crabmeat 150 g
  13. 1 lb SHRIMP, deveined and cooked 500 g
  14. 1⁄4 CUP grated Parmesan cheese 50 mL
  15. 1⁄2 cup shredded, sharp (old) Cheddar cheese 125 mL
Instructions
  1. Cook noodles. Place 4 noodles in a 13- x 9-inch (3 L) baking dish. cook onion in butter. Add cheeses, egg, basil, salt and pepper. Spread half the cheese mixture over noodles. combine soup and wine. Stir in crab and shrimp and spread half over cheese layer. Repeat all layers. Sprinkle with Parmesan and Cheddar.
  2. Bake, uncovered, at 350°F (180°C) for45 minutes. Let stand 15 minutes before serving.Freezes well.
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“I’m so glad I live in a world where there are Octobers.” ― L.M. Montgomery, Anne of Green Gables

We couldn’t agree more with our beloved  Ms. Montgomery !  What a wonderful month – the delights of freshly picked apples, cool crisp nights, absolutely glorious fall colours, the  family gathering for Thanksgiving and  the excitement surrounding Halloween. We could go on and on ( we only wish October did !).

Hoping that wherever you are in the world, you’re enjoying a magnificent Fall season.

Warmest Regards!

Best of Bridge

Q: What did one autumn leaf say to another?
A: I’m falling for you.

My favourite poem is the one that starts ‘Thirty days hath September’ because it actually tells you something. Groucho Marx

Although summer is not officially over until September 22nd, we collectively feel some of that summer sadness tugging at our heartstrings.  But at the same time what a glorious season for home cooks! The vegetables – gorgeous ripe tomatoes (that bear NO resemblance to the waxy counterparts we’re forced to buy in winter), buttery beans, sun kissed peppers. And the fruit is simply spectacular. We’re probably eating at least 3 peaches a day followed by local cantaloupe and  plums. Sigh……….

But just in case you think that all we’ve been doing is eating (which OK  we have been doing for what seems is most of August) , we’re delighted to tell you that The Complete Best of Bridge Cookbooks Volume 3 is on it’s way to a store near you as we speak.  It features all 350 recipes from That’s Trump and Aces and actually the Zucchini-Tomato recipe on the homepage is from Volume 3.

We also wanted to thank all of you for the incredible support and enthusiasm you’ve shown for the newsletter! There’s over 2,000 of you and counting – more than we ever could have hoped for.  Let us know what you think about the last few issues – we’re open to suggestions and if there’s something you love let us know but more importantly, if there’s something we’re missing, please let us know.

If you haven’t already, don’t  forget to sign up for our newsletter where you’ll have access to recipes not found on the site plus loads of opportunities to enter fun and easy contests and giveaways.

Have a safe and sunny September!

If we had as little on our minds as elephants do, we could remember too!

ZUCCHINI-STUFFED TOMATOES

Easy and colourful.

Zucchini-Stuffed Tomatoes
Serves 8
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Ingredients
  1. Easy and colorful.
  2. 3 medium zucchini, unpeeled 3
  3. 1⁄2 tsp salt 2 mL
  4. 4 large firm tomatoes 4
  5. 1⁄4 cup margarine 60 mL
  6. 1 medium onion, chopped 1
  7. 1 clove garlic, minced 1
  8. 1 tbsp brown sugar 15 mL
  9. 2 tbsp grated Parmesan cheese 30 mL
  10. 2 tbsp minced fresh parsley 30 mL
Instructions
  1. Grate zucchini coarsely and toss in a bowl with salt. Set aside for about 30 minutes. Remove stems and cut tomatoes in half horizontally. Remove pulp, chop and place in small bowl. Place tomato shells cut-side down and drain on paper towels. In frying pan, melt margarine and sauté onions and garlic until tender. Add tomato pulp. Simmer to evaporate moisture. Remove frying pan from heat. Drain all liquid from zucchini and stir into tomato mixture. Sprinkle each tomato shell with a little brown sugar. Place shells in an ovenproof dish. Spoon zucchini mixture into each. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for 25 minutes. Garnish tops with minced parsley.
Notes
  1. 6.3 grams of fat per serving
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Boy — a noise with dirt on it.

HALIBUT WITH STRAWBERRY BASIL SALSA

The summery Flavour of Strawberries And Basil Lend A Refreshing Tang To Tender Halibut. This Salsa Is Also Good With Salmon Or Red Snapper.

Halibut with Strawberry Basil Salsa
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Ingredients
  1. Strawberry Basil Salsa
  2. 11⁄2 cups chopped fresh strawberries 375 mL
  3. (about 8 oz/250 g)
  4. 1⁄2 cup drained canned mandarin orange 125 mL
  5. segments in juice, chopped
  6. (see tip)
  7. 1 tbsp finely chopped red onion 15 mL
  8. 1 tbsp shredded fresh basil 15 mL
  9. 1 to freshly squeezed lime juice 15 to
  10. 2 tbsp 30 mL
  11. 1⁄8 tsp salt 0.5 mL
  12. 1⁄8 tsp freshly ground black pepper 0.5 mL
  13. 4 skin-on or skinless halibut 4
  14. fillets (each about 6 oz/175 g)
  15. Salt and freshly ground black pepper
  16. 2 tbsp olive or vegetable oil 30 mL
Instructions
  1. Strawberry Basil Salsa: In a bowl, combine strawberries, mandarin oranges, onion, basil, 1 tbsp (15 mL) lime juice, salt and pepper. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Taste and add more lime juice, if desired.
  2. Preheat oven to 425°F (220°C).
  3. Line a rimmed baking sheet with parchment paper or greased foil. Rinse halibut and pat dry with paper towels. (If the fish has been frozen and thawed, it will be quite wet, so be sure to dry it well.)
  4. Season with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Cook halibut, skin or skinned side up, for about 2 minutes or until bottom is nicely browned. Transfer to prepared baking sheet, browned side up, and bake for 5 to 6 minutes or until fish is barely opaque and is just starting to flake when tested with a fork. Do not overcook. Serve halibut topped with salsa.
  5. Serves 4.
Notes
  1. Tip: You can use 1 or 2 fresh mandarin oranges instead of canned, if you prefer. Peel the mandarins and separate into segments. Remove any white pith and seeds, then chop.
  2. Teacher: Name the four seasons.
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Teacher: Name the four seasons.

Child: Salt, pepper, mustard and vinegar

VODKA LEMON SHRIMP

Your Guests Will Be Demanding A Second And Third Round Of These Incredibly Tasty Shrimp.

Vodka Lemon Shrimp
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Ingredients
  1. Vodka Lemon Sauce
  2. 3 tbsp granulated sugar 45 mL
  3. 1 tbsp grated lemon zest 15 mL
  4. 1⁄3 cup freshly squeezed lemon juice 75 mL
  5. 1⁄4 cup vodka 50 mL
  6. 1⁄4 cup olive oil 50 mL
  7. 11⁄2 tsp minced gingerroot 7 mL
  8. 1 clove garlic, minced 1
  9. 1⁄4 tsp salt 1 mL
  10. 1⁄4 tsp freshly ground black pepper 1 mL
  11. 30 medium or large shrimp, peeled 30
  12. and deveined (about 1 lb/500 g)
  13. 1⁄2 tsp cornstarch 2 mL
Instructions
  1. Soak 10 wooden skewers in cold water for 30 minutes. Preheat barbecue grill to medium-high and grease the grates.
  2. Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
  3. Place shrimp in a deep bowl and spoon 3 tbsp (45 mL) sauce over top; toss to combine. (Do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp). Set the
  4. remaining sauce aside in the saucepan. Thread shrimp onto skewers, leaving space between pieces. Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
  5. Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers, along with small cocktail plates for your guests.
  6. Makes 10 skewers.
Notes
  1. Tip: When buying fresh gingerroot, look for firm pieces. If the skin is wrinkly, it’s past its best. To peel ginger, hold it in the palm of your hand and use the edge of a teaspoon to scrape away the skin, getting into all the crevices and around the knobby bits. Break the peeled ginger into smaller pieces and wrap tightly in a double layer of plastic wrap. It will keep in the fridge for a couple of weeks and in the freezer for several months.
  2. Variation: You can also cook the marinated shrimp on the stovetop. Heat a large nonstick skillet over medium-high heat. Sauté shrimp, shaking pan, for about 4 minutes or until pink and opaque.
  3. I like to give homemade gifts – which one of my children would you like?
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 I like to give homemade gifts – which one of my children would you like?

FRESH STRAWBERRY SHERBET

Definitely A Frozen Asset!

Fresh Strawberry Sherbet
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Ingredients
  1. 2/ 3 cup Granulated Sugar 150 ml
  2. 1/ 3 cup Water 150 ml
  3. 5 cups Strawberries, Pureed and Chilled 1.25 L
  4. 2 TBSP Grand Marnier Liqueur 30 ML
  5. Grated Zest of 1 Lemon
  6. 2 TBSP Lemon Juice
Instructions
  1. Combine sugar and water in saucepan over medium heat and stir until sugar is dissolved. Cool and chill. Combine pureed strawberries, Grand Marnier, lemon juice and lemon zest and blend well. Add sugar syrup to strawberry mixture. Freeze in an 8-inch (20 cm) square metal pan. After mixture is frozen, about 3 hours, partially thaw and beat in a food processor. This breaks down the ice crystals and gives it a fluffy texture. Refreeze for at least 3 hours.
  2. Serves 4.
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