Lunch Box Muffins

Aren’t you a good mom!

Lunch Box Muffins
Serves 12
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Ingredients
  1. 1 1/2 cups broccoli, finely chopped
  2. 1 1/2 cups chopped cooked ham
  3. 1 medium onion, chopped
  4. 1/2 cup freshly grated Parmesan cheese
  5. 6 eggs
  6. 1/2 cup vegetable oil
  7. 1 1/4 cups flour
  8. 1 Tbsp. baking powder
  9. 1 tsp. oregano
  10. 1 tsp. chopped parsley
  11. 1/4 tsp thyme
  12. 1/2 tsp. garlic powder
Instructions
  1. Preheat oven to 375 F. Cook broccoli until tender crisp. In large bowl, combine broccoli, ham, onion and cheese. In another bowl, beat eggs until foamy; blend in oil. Add the dry ingredients; beat until smooth. Stir in broccoli mixture until just blended. Spoon into greased muffin tins. Bake for 20 - 25 minutes or until lightly browned. May be served warm or cold.
Notes
  1. Makes 12 large muffins.
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In the olden days, kids refused to go to school if they had holes in their jeans. Now, they refuse to go if they don’t!

Shrimp ‘n Beer

Perfect for backyard entertaining!

Shrimp ‘n Beer
Serves 8
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Ingredients
Shrimp
  1. 3 lbs. shrimp in the shell
  2. 4 garlic cloves, peeled
  3. 6 allspice berries
  4. 1 Tbsp. red pepper flakes
  5. 1 bay leaf
  6. 6 sprigs fresh parsley
  7. 2 sprigs fresh dill
  8. 12 oz. beer
  9. salt and pepper to taste
Lemon Butter Dipping Sauce
  1. 1/2 cup butter
  2. juice of 1/2 lemon
  3. 1 tsp. Worcestershire sauce
  4. salt and pepper to taste
Instructions
  1. To cook shrimp: combine all ingredients in large pot and cover. Bring to a boil. Turn down heat and let the shrimp simmer 12 minutes. (Don’t overcook!) Then remove from heat and drain.
  2. To prepare sauce:heat butter in a saucepan until almost bubbling. Stir in lemon juice and Worcestershire, salt and pepper to taste.
  3. Serve shrimp hot, in the shell. Spread out the newspaper on your patio table and let your guests “peel ‘n eat”. Serve sauce individually to 8 happy guests.
  4. My husband thinks that health food is anything he eats before the expiration date.
Instructions
  1. To cook shrimp: combine all ingredients in large pot and cover. Bring to a boil. Turn down heat and let the shrimp simmer 12 minutes. (Don’t overcook!) Then remove from heat and drain.
  2. To prepare sauce:heat butter in a saucepan until almost bubbling. Stir in lemon juice and Worcestershire, salt and pepper to taste.
  3. Serve shrimp hot, in the shell. Spread out the newspaper on your patio table and let your guests “peel ‘n eat”. Serve sauce individually to 8 happy guests.
Notes
  1. Serve sauce individually to 8 happy guests.
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Ham Baked in Beer

Delicious

Ham Baked in Beer
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Ingredients
  1. 5 lb. ham 2.5 kg.
  2. 1 – 10 oz. can gingerale or 7-up 280 mL
  3. whole cloves
  4. 1 cup molasses 250 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 tsp. pepper 5 mL
  7. 1 cup beer 250 mL
Instructions
  1. Remove skin from ham and score fat diagonally into diamond design. Soak ham in gingerale for at least two hours to remove excess salt. Drain. Stud the top of ham with cloves. Place ham in the middle of a large piece of foil in a shallow roasting pan. Mix the molasses, mustard, pepper, and beer together and pour over ham. Cover completely with foil so juices don’t escape. Bake at 400F (200C) for 20 minutes per pound (40 minutes per kg). Delicious!
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Probably nothing in the world rouses more false hope that the first four hours of a diet.

Honey Mustard Chicken

Yummy – and SO easy! Makes lots of good sauce. Serves 4-6

Honey Mustard Chicken
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Ingredients
  1. 3 Lbs. chicken pieces
  2. 1/2 cup liquid honey
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2-4 tsp. curry powder
  6. pinch cayenne pepper
Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 197), Aces (Page: 113)
  3. Why is the person who snores always the first to fall asleep?
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Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 197), Aces (Page: 113)
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Frozen Peanut Butter Pie

A real smoothie….

Frozen Peanut Butter Pie
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Ingredients
  1. Frozen Peanut Butter Pie
  2. by Best of Bridge
Ingredients
Crust
  1. 1/3 cup butter 75 mL
  2. 1- 6 oz.pkg. semi-sweet chocolate
  3. chips 170g
  4. 2 1/2 cups Rice Krispies cereal 625 mL
Filling
  1. 1 – 8 oz. pkg. cream cheese, softened 250g
  2. 1 – 10 oz. can sweetened condensed
  3. milk 284 mL
  4. 3/4 cup peanut butter 175 mL
  5. 2 Tbsp. lemon juice 30 mL
  6. 1 Tsp. vanilla 5 mL
  7. 1 cup whipping cream, whipped 250 mL
  8. Chocolate fudge sauce ( see recipe in “Enjoy!” – pg.191)
Instructions
  1. In heavy saucepan, melt butter and chocolate chips over low heat. Remove from heat and gently stir in cereal until completely coated. Press into bottom and sides of a buttered 9″ pie plate. Chill 30 minutes. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate sauce over pie and freeze 4 hours, or until firm. If you have any leftovers, wrap and return to freezer.
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Beef and Burgundy Casserole

Beef and Burgundy Casserole
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Ingredients
  1. 3 lbs. lean chuck or round steak cut in 2″ cubes
  2. 2 Tbsp. butter
  3. 2 Tbsp. bacon fat
  4. 3 Tbsp. flour
  5. pepper and salt to taste
  6. 1/2 – 1 tsp. dried basil or 1 Tbsp. fresh
  7. 1/2 – 1 tsp. dried oregano or 1 Tbsp. fresh
  8. 1 clove garlic, minced
  9. 1 2/3 cups water
  10. 1 lb. tiny white onions, parboiled and peeled
  11. 1 lb. sliced mushrooms, sauteed (optional)
  12. 2 lb. baby carrots
  13. 1 cup burgundy or other dry red wine
  14. 2 Tbsp. butter
  15. 1 Tbsp. sugar
  16. 3/4 cup Madeira wine or sherry
  17. 1/4 cup brandy
Instructions
  1. Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to skillet: bacon fat, flour, salt and pepper, basil, oregano and garlic. Stir until flour begins to brown. Slowly add water and stir until thickened. Add burgundy and stir until sauce is smooth. Pour over meat, cover and bake at 300 F. for 3 hours.
  2. In a skillet, melt butter and stir in sugar. Add carrots and onions and stir frequently until slightly browned. Add to casserole with sauteed mushrooms and Madeira. Cover and cook at 300 F. for 30 minutes. Stir in brandy just before serving. Serve with crusty rolls to 8 delighted guests.
  3. Enjoy! (Page: 112)
Instructions
  1. Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to skillet: bacon fat, flour, salt and pepper, basil, oregano and garlic. Stir until flour begins to brown. Slowly add water and stir until thickened. Add burgundy and stir until sauce is smooth. Pour over meat, cover and bake at 300 F. for 3 hours.
  2. In a skillet, melt butter and stir in sugar. Add carrots and onions and stir frequently until slightly browned. Add to casserole with sauteed mushrooms and Madeira. Cover and cook at 300 F. for 30 minutes. Stir in brandy just before serving. Serve with crusty rolls to 8 delighted guests.
Notes
  1. Enjoy! (Page: 112)
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An elegant stew for a January event. For maximum flavor,be sure to make at least a day in advance.
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Sweet Potato Supreme

Sweet Potato Supreme
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Ingredients
  1. 4 cups cooked, mashed sweet potatoes 1L
  2. 2 Tbsp. cream or milk 30mL
  3. 1 tsp. salt 5mL
  4. 1/4 tsp. paprika 1 mL
  5. 1/2 cup brown sugar, packed 125mL
  6. 1/3 cup butter 75mL
  7. 1 cup pecan halves, to cover casserole 250 mL
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
  2. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
Notes
  1. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
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Great with ham or turkey.
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Picalilli

When you have more green tomatoes than red. Great on hot dogs, hamburgers, roast beef.

Picalilli
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Ingredients
  1. 10 to 12 green tomatoes
  2. 6 medium red peppers
  3. 6 medium green peppers
  4. 4 medium onions
  5. 6 cups vinegar 1.5l
  6. 3 1/2 cups sugar 875ml
  7. 1/4 cup mustard seed 50ml
  8. 1/4 cup pickling salt 50ml
  9. 1 Tbsp. celery seed 15ml
  10. 2 tsp. allspice 10ml
  11. 1 tsp. cinnamon 5ml
Instructions
  1. Grind or finely chop all vegetables and place in a large kettle. Add 4 cups vinegar and bring mixture to a full boil over high heat. Reduce heat and simmer for 30 minutes, stirring occasionally. Drain. Prepare sterilized jars. Stir remaining 2 cups vinegar and remaining ingredients into drained vegetables in pot. Bring mixture to boil over high heat; simmer for 3 minutes. Put into sterilized jars and seal. Process 5 minutes. (to process: place jars on rack in 3″ of water in large, deep pot. Lids should be loose. Cover pot and bring water to boil. Simmer 5 minutes.) Remove jars and allow to cool. Tighten lids. Makes about 9-12oz.jars.
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