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| 4 Chops, 1/2" thick 1/2 cup of Maple Syrup 2 tbs of Ketchup 1/2 cup of Water 1 tbs of Prepared Mustard 1 cloves of Garlic Salt & Pepper (To taste) Pinch if Cayenne Pepper 1 tbs of Cornstarch |
| 1/2 cup of Mayonaise 2 tbs of Ketchup 2 tbs of Liquid Honey 1 tbs of Onion flakes 1 tsp (Heaping) of Curry powder 7 drops of Tobasco sauce Mix all together. Make several hours ahead of time. |
| 10 lbs of Green Tomatoes (Sliced) 1 doz Onions (Sliced) 4 cups of Sugar 3/4 cups of Salt 2 quarts of Vinegar 2 tbs of Allspice (Whole) 1 tsp of Dry Mustard 2 tbs of Cloves (Whole) 2 tbs of Mustard Seeds 2 tbs of Black Pepper Mix tomatoes with 1/2 cup of salt and onions with 1/2 cup of salt. Let stand overnight & drain. Put spices in a bag; place in pot with vinegar and sugar. Heat to boiling point. Add tomatoes and onions and let simmer 20 minutes. Pack in clean hot jars & seal immediately. |
| 1 cup of Soft Bread crumbs 1 cup of Apple sauce 1 tsp of Salt 1/2 tsp of Peeper 1/4 minced Onion 1 Egg (Beaten) 1/2 cup of Ketchup 1/4 tsp of Nutmeg 1 1/2 lbs of Ground Beef 1/4 cup of White wine or Water Combine breadcrumbs with egg,1/2 of the applesauce, 1/2 of the ketchup and seasonings. Mix thoroughly, add meat and onion, blend, form into tiny balls. Arrange in Large shallow baking pan. Bake at 425�F for 15 minutes. Drain fat - combine remaining applesauce, ketchup and wine, spoon over meatballs. Bake 10 minutes more. |
| 1 lbs of Pork Lard 1/2 lbs of Pork Liver 1 Onion (Medium) 3~4 cloves ofGarlic 1 Egg 1/4 tsp of Nutmeg Salt & Pepper 2 slices of Bread Cook for 2~3 hours at 250~275�F Put aluminium foil on the inside of a bread pan, put in the meat, put more foil on top. Pour boiling water, cook. |
| 2 cups of cooked Rice ( DO NOT use Instant Rice) 1 cup of Green Pepper ( Chopped fine) 2 Tomatoes ( Diced 1/2") 1 big Onion ( Chopped file) Salt & Pepper to taste Catalina Salad Dressing Mix everything but the Salad Dressing the previous day, add the Salad dressing before serving until the salad is almost the colour of the dressing. |
3 lbs of ground turkey, chicken or beef(greasier) 3 cups of chopped onion 3 cups of chopped green pepper 3 cloves of garlic, minced 1 can 28oz (796ml) of tomatoes 3 cans 14oz (386ml) of red kidney beans or see *1 1 can 14oz (386)ml) of tomato sauce 1/4 cup (55ml) of chili powder 2 tbsp (10ml) of salt Saute meat, onion, green pepper and garlic in a saucepan until meat is lightly browned and vegetables are limp. Drain off fat (Specialy if you use beef). Transfer to crockery pot. Break up tomatoes and add to pot along with beans, tomato sauce, chili powder and salt. Stir until well combined. *1......... Instead of canned red kidney beans I use dry red kidney beans. To get them ready for the slow cooker, soak overnight : 750ml (3 cups) of dry red kidney beans 2 1/4 l (9 cups) of water 15ml (3 tsps) of salt Then bring to a boil, cover and cook on medium-low heat for 90 minutes. Drain and use like you would cans. |
| 1 lbs of Beef (Sliced thin) 1 lbs of leanPork (Sliced thin) 1 lbs of Salt pork (Sliced thin) 1/2 to 1 lbs of Venison [If available](Sliced thin) 1 breast of Chicken or Turkey (Sliced thin) 4 to 5 Onions (Sliced thin) Potatoes (Sliced 1/4 inch thick) Pepper In a covered bowl, prepare: one layer of meat, one layer of onion, alternate so that the salt pork is at the top of the bowl. Put in the frige for at least 12 hours. The next day make a pie crust and line the bottom and sides of a Ducth oven. Put a layer of potatoes (Sliced 1/4 inch thick), a layer of salt pork, a layer of onions, a layer of potatoes , a layer of pork, a layer of onions, a layer of potatoes , a layer of beef, a layer of onions, a layer of potatoes , a layer of chicken or turkey, a layer of onions, repeat, finish with a layer of potatoes. Sprinkle with pepper. Pour water to the bottom of top layer of potatoes. Cover with a pie crust (Make holes for steam to escape). Bake at 250�F for 3 hrs, let rest for 3 hrs, bake 1 1/2 to 2 hrs more. You can also add Veal, Venison, Rabbit and/or Partridge. Tried and true French Canadian dish for Christmas time. |
| 500ml (2 cups) ham strips 5ml (1 tsp) poultry seasoning 15ml (1 tbs) butter or margerine 2 cans 284ml (10 oz) each condensed cream of celery soup 175ml (2/3 cup) milk 500ml (2 cups) cubed, cooked turkey 1 can 500g (1 lbs) small whole white onions, drained 1 package 284g (10 oz) frozen peas, cooked & drained 2 packages 250g (8 oz) each, refrigerated crescent rolls 1 package 250g (8 oz) sliced process cheese OR ���125ml (1/2 cup) shredded Cheddar cheese
*In saucepan, brown ham in butter with poultry seasoning |
| 1/2 lbs (275gr) of Ground Steak 1/2 lbs (275gr) of Ground Pork Butter, size of an egg yolk (Optionnal) 1-48 oz (1.36L) can of Tomato Juice 1-14 oz (398ml) can of Tomato Sauce 1-6 oz (170ml) can of Tomato Paste 1/4 tsp of Thyme 1/4 tsp of Nutmeg 1/4 tsp of Marjoram 1/4 tsp of Chili Powder 1/4 tsp of Curry Powder 1/4 tsp of Garlic Salt 1/2 tsp of Onion Salt 1/2 tsp of Celery Salt 1/2 tsp of Paprika 1/2 tsp of Crushed Pepper 1 Envelope of Spaghetti Sauce Mix 3 Bay Leaves Brown Beef and Pork together with Butter, add the Tomato Juice, Sauce & Paste. When mixture comes to a boil add the Spices. Cook covered on Low for 2 hours, Stir every 20-30 minutes. |
| PART 1 1/2 cup of Shortening ����������}��Set aside 1/2 cup of Boiling water PART 2 1 Egg (Well beaten) 1/3 cup of Sugar 1/2 cup of Cold water 1/2 tsp. of Salt PART 3 1 Yeast cake (Or envelope) in Warm water Add #3 to 1&2; mix in 3 cups of Flour. Mix well, refrigerate for 4 hours. Put in Muffin pan, let rise 3 to 5 hours. (3 little balls in each Muffon cup) Bake in oven at 475�F 10 to 15 minutes. |
| 1-16oz (454g) pkg of White Navy beans (Rinse & Clean) 5 cups of Water 1 tbs of Oil Bring to a Roiling boil in Dutch oven, or big enough pan, and boil for exactly 2 minutes. Set aside for 1 hour. Add: 6 slices of diced Bacon (More if desired) 1 Onion, large, chopped 1 tsp of Salt Simmer for 40 minutes, covered. You may transfer beans into a Bean Crock, or Casserole, or simply keep beans in the original pot. Add: 1 tsp of Dry Mustard 1/3 cup of Brown Sugar 1/2 tbs of Cider vinegar 1/3 cup of Molasses 1/3 cup of Maple Syrup, or Corn Syrup 6oz can of Tomato Paste Bake covered at 350�F anywhere from 1 to 3 hours, depending on crop, you'll find that sometimes they do cook very quickly. You may also add 2 or 3 Wieners (Cut up), it seems to give the Wieners a good taste. |
| 1 Egg 2-7 oz cans of Tuna (Drained) 1/2 cup of Onion (Chopped) 1/2 cup (2 oz) of Sharp Cheddar Cheese (Shredded) 1/2 cup of of Parsley (Snipped) 1 tsp of Celery Salt 1/4 tsp of Pepper 2 cups of Bisquick mix 1/2 cup of Cold Water Heat oven to 375�F. Beat Egg slightly, set aside 2 tbs of the egg. Mix Tuna, Onion, Cheese, Parsley, Celery salt & Pepper into the remainder of the egg. Stir Bisquick mix & Water to a soft dough: knead 5 times on floured cloth covered board. Roll into rectangle of 15 X 10 inches. Spread on the Tuna mixture. Roll up beginning along side with sealed edge down, shape into ring on greased baking sheet, pinch ends together with scissors, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side to show filling, brush top with reserved Egg. Bake 25 t o 30 minutes. Serve hot. Cheese sauce 1/4 cups of Butter or Margarine 2 cups of Milk 1 cup (4 oz) of Cheddar Cheese (Shredded) 1/4 cups of Bisquick mix 1/4 tsp of Salt 1/4 tsp of Pepper |
1/3 cup (75ml) of oil 4 lbs (2 kg) stewing pork, cut in 2.5cm (1 in) pieces 2 cups (500ml) of, coarsely chopped, onion 4 bay leaves 2 cups (500ml) of water 1/2 cup (125ml) of vinegar 1/3 cup (75ml) of soy sauce 1/4 cup (55ml) of cornstarch 1/4 cup (55ml) of water egg noodles or hot cooked rice Heat oil in frypan. Saut� meat cubes until browned on all sides. Place in crockery pot. Add onions and garlic to frypan and saut� until tender, spoon over pork. Add bay leaves. Combine 2 cups (500ml) water, vinegar and soy sauce. Pour over meat and vegetables. Combine cornstarch and 1/4 cup (55ml) water. Turn crockery pot to high. Stir in cornstarch mixture and cook 5 to 10 min., stirring occasionally until smoothly tickened. |
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2-3 lbs of Fresh fish, whole or fillet, scaled 4 tbs of Starch 1/2 tsp of Salt 1/4 tsp of Gourmet powder (Optional) Pinch of Pepper 1/3 cup of Vinegar 1/4 cup of Sugar 1 tbs of Dark soy sauce 1 cup of Water 4 tbs of Catsup 1 small Onion (Shredded) 2 stalks of Green onion (Chopped fine) Method 1-)Sprinkle fish with salt, gourmet powfer, pepper and coat with starch. Deep fry in hot oil for 15 to 20 min. until cooked. If fillet is used, it can be baked in oven to avoid the flesh from breaking up. Or use microwave. 2-)Dissolve 2 tbs of starch in water, vinegar, sugar, catsup, dark soy sauce and stir well. 3-)In a hot wok, use 1 tbs of oil to brown onion for a minute. Pour sauce solution and bring to a boil. Stir constantly until cooked. When ready to serve. pour the mixture over fish, garnish with green onion, and serve hot. Copied from Chinese Recipes by Stephen Yan |
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