Banana Muffins

Very moist. Great for the lunch box!

Banana Muffins
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Ingredients
  1. 1/2 cup margarine
  2. 1 cup sugar
  3. 2 eggs
  4. 1 cup ripe bananas-mashed
  5. 1 1/2 cups sifted flour
  6. 1 tsp. nutmeg
  7. 1 tsp. baking soda
  8. 2 tsps. hot water
  9. 1 tsp. vanilla
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 13), Grand Slam (Page: 29)
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When you see a light at the end of the tunnel, it means there’s a train headed your way.

Hamburger Soup

Don’t be deceived by the name – this is a family favorite and a breeze for entertaining. This recipe makes 18 soup ladles and freezes very well.

Hamburger Soup
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Ingredients
  1. 1 1/2 lbs. ground beef
  2. 1 medium onion,finely chopped
  3. 1 – 28 oz. can tomatoes
  4. 2 cups water 500 mL
  5. 3 – 10 oz. cans consomme
  6. 1 – 10 oz. can tomato soup
  7. 4 carrots, finely chopped
  8. 1 bay leaf
  9. 3 sticks celery, finely chopped parsley
  10. pepper to taste
  11. 1/2 cup pot barley 125 mL
Instructions
  1. Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 119), The Best of Bridge (Page: 129)
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Christmas Salad

Christmas Salad
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Ingredients
Salad
  1. 8 cups spinach leaves 2 L
  2. 1 avocado, thinly sliced 1
  3. 1/2 cup thinly sliced red onion 125 ml
  4. 1/2 cup dried cranberries 125 mL
  5. or
  6. 1 cup pomegranate seeds 250 mL
Dressing
  1. 1/4 cup cranberry juice concentrate 60 mL
  2. 1/4 cup white wine vinegar 60 mL
  3. 1 1/2 tsp. Dijon mustard 7 mL
  4. 1/4 tsp. freshly ground pepper 1 ml
  5. 1/2 cup Canola or vegetable oil 125 mL
Instructions
To make salad
  1. Stem spinach, tear into bite-sized pieces and place in a large salad bowl. Place avocado and onion over spinach.
To make dressing
  1. Combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well blended. Drizzle over salad. Sprinkle dried cranberries or pomegranate seeds over salad, toss gently and serve 6 guests.
Instructions
To make salad
  1. Stem spinach, tear into bite-sized pieces and place in a large salad bowl. Place avocado and onion over spinach.
To make dressing
  1. Combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well blended. Drizzle over salad. Sprinkle dried cranberries or pomegranate seeds over salad, toss gently and serve 6 guests.
Notes
  1. Book Reference – The Best of the Best – Vol. 1(Page: 85)
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Gourmet Macaroni & Cheese

Comfort Food.

Gourmet Macaroni & Cheese
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Ingredients
  1. 2 1/2 cups macaroni (625 ml)
  2. 1/4 cup butter (60 ml)
  3. 1/4 cup flour (60 ml)
  4. 2 cups milk (500 ml)
  5. 1 tsp. salt (5 ml)
  6. 1 tsp. sugar (5 ml)
  7. 1/2 lb. processed cheese, cubed (250 g)
  8. (Velveeta)
  9. 2/3 cup sour cream (150 ml)(fat free
  10. is fine)
  11. 1 1/3 cups cottage cheese (325 ml)
  12. 2 cups grated old cheddar cheese (500 ml)
  13. 1 1/2 cups soft breadcrumbs (375 ml)
  14. 2 Tbsp. butter (30 ml)
  15. paprika
Instructions
  1. Cook and drain macaroni and place in a 2 1/2 quart (2.5 L) greased casserole. Melt butter over medium heat; stir in flour; mix well. Add milk and cook over medium heat, stirring constantly until sauce thickens. Add salt, sugar and cheese. Mix well. Mix sour cream and cottage cheese into sauce. Pour over macaroni. Mix well. Sprinkle cheddar cheese and crumbs over top. Dot with butter and sprinkle with paprika. May be frozen at this point. Bake at 350F (180C) for 45-50 minutes. Serves 6.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 145), Grand Slam (Page: 135)
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The face of a child can say it all – especially the mouth part of the face.

Pumpkin Pecan Pie

Pumpkin Pecan Pie
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Ingredients
  1. 4 eggs
  2. 2 cups canned or mashed cooked pumpkin
  3. 1 cup sugar
  4. 1/2 cup dark corn syrup
  5. 1 tsp. vanilla
  6. 1/2 tsp. cinnamon
  7. 1/4 tsp salt
  8. 1 unbaked 9" pie shell
  9. 1 cup chopped pecans
  10. 1 cup whipping cream, whipped
Instructions
  1. Break eggs into a large bowl. Beat with a wire whisk or fork. Add pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans. Bake at 350 F. for 40 minutes or until filling is set. Delicious as is, or topped with whipped cream.
Notes
  1. Book Reference - Winners (Page: 202)
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Thai Grilled Chicken

Thai Grilled Chicken
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Ingredients
Marinade
  1. 1/3 cup fresh basil
  2. 1/3 cup fresh mint
  3. 1/3 cup fresh cilantro
  4. 3 Tbsp. peeled, chopped ginger
  5. 2-3 garlic cloves
  6. 1 1/2 Tbsp. soy sauce
  7. 1 1/2 Tbsp. fish sauce
  8. 1 1/2 Tbsp. vegetable oil
  9. 1 1/2 Tbsp. brown sugar
  10. 1 Anaheim pepper, chopped
  11. 6 skinless, boneless chicken breast halves (2 lb/ 1 kg)
Instructions
  1. To Make Marinade: Process all ingredients in food processor or blender until finely chopped.
  2. Arrange chicken in a glass baking dish. Pour marinade over, cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink in the middle.
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Experience is something you don’t need until just after you need it.
 

Frosted Waldorf Salad

Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar

 

 

Frosted Waldorf Salad
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Ingredients
  1. Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar
Ingredients
  1. 2 cups miniature marshmallows
  2. 3-4 cups seedless green grapes (save some clusters for garnish)
  3. 2-3 red apples, chopped with skins on
  4. 1 orange, peeled and diced
  5. 1 Tbsp. orange juice
  6. 1/2 cup chopped celery
  7. 1/2 cup chopped walnuts or pecans
  8. 1/2 cup seedless raisins or snipped dates
Dressing
  1. 1 cup whipping cream
  2. 1/2 cup mayonnaise
  3. 1 Tbsp. sugar
Instructions
  1. Toss together marshmallows, grapes, apple, orange and orange juice. (Citrus juice will prevent apples from discolouring).
  2. Add celery, walnuts and raisins.
  3. To make dressing: whip the cream and fold in mayonnaise and sugar.
  4. Fold in salad ingredients and store covered in refrigerator.
Notes
  1. Book Reference – The Best of Bridge (Page: 120)
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Frozen Lemon Puff

Guaranteed raves and a great make ahead
Frozen Lemon Puff
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Ingredients
  1. 5 eggs (separate 3 and reserve whites)
  2. 3/4 cup fresh lemon juice 175ml
  3. 1 cup sugar 250ml
  4. 2 cups whipping cream 500ml
  5. vanilla wafers to cover bottom and sides of pan
  6. dash cream of tartar
  7. 1/4 cup icing sugar 60ml
Instructions
  1. Whisk 2 eggs and 3 egg yolks, lemon juice and sugar together in the top of a double boiler and cook until thick, stirring constantly. Cool. Whip the cream and fold into lemon mixture. Line sides and bottom of a 9″ (23cm) springform pan with vanilla wafers. Pour lemon mixture into the pan. Beat the 3 egg whites until foamy. Add cream of tartar and icing sugar and beat until peaks are stiff. Spread on the lemon mixture and brown under the broiler. (watch carefully!) Cover with foil making sure it doesn’t touch the meringue. Freeze 8 hours or more. Remove from freezer (taking foil off immediately) at least 1 1/2 hours before serving. Serves 10-12
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