2009 - George Felfoldi - (Ebook - Cooking) - A World of Food Cookbook (2009), 348 Pages PDF

A
World Of Food
Cookbook
(A BOOK FOR ALL SEASONS)
BY
GEORGE FELFOLDI, D.D., Ph.D.
2009, George Felfoldi
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2
A
World Of Food
Cookbook
(A BOOK FOR ALL SEASONS)
3
COPYRIGHT INFORMATION
Copyright 2009 ALL RIGHTS RESERVED
No part of this book may be reproduced or transmitted in

any form or by any means, electronically or mechanically,
including photocopy, recording or any information
storage or retrieval system that is known or to be invented,
without permission in writing from the author or from the
publisher. Except by a reviewer wishes to quote brief
passages in connection with a review written from
inclusion in a magazine, newspaper or broadcast. ALL
other copyrights belong to their respectable owners.
4
TABLE OF CONTENTS
Title Page
Subtitle Page
Copyright Information
Table Of Contents
Dedicated In Memory Of:
Special Thanks
About The Author
Other Books By The Author
Introduction To Cooking
.Cooking
.Proteins
.Liquids
.Fat
.Carbohydrates
.Vitamins And Minerals
.Food Safety
.Effects On Nutritional Content Of Food
.Science Of Cooking
.History Of Cooking
Main Dishes
Soup And Stews
Salads (Vegetables & Fruits)
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Breads
Desserts
Pastries And Cakes
Drinks And Punches
Gravy, Sauces And Dips
Extras
Tips On Cooking Meat (Microwave)
Turkey Talk (Info.)
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DEDICATED IN MEMORY OF:
This book is dedicated to the memory of

the following individuals:
Rosa Felfoldi (my mother)

Erno Gaza Felfoldi (my father)
Dr. Sydney Davis (my MD)
Raymond Hall (my father-in-law)
Joyce Lehoux (close friend)
Rudy And Lloyd (close friends)
Imre Grunwald (close friend)
Sandy Rice (close friend)
George Szugy (close friend)
Bruce ? (a friend)
Dr. Calapinto (my Urologist)
And also to all my living friends,

Teachers, Associates, Students,
Family and to all my Readers.
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SPECIAL THANKS
I would like to take this opportunity to thank all

the people, organizations, companies and the
different levels of governments who has made
this book possible. Plus also all the individuals
that I failed to mention.
THANK YOU ALL
Bettyann Felfoldi, D.B.S.

Barb Julie MacPhee
The Toronto Public Library System
Wikipedia Media Foundation
David MacPhee
Margaret MacPhee, R.N.
April V. Felfoldi
Foodland Ontario
Dr. Paul K. Fung, M.D.
Mr. N. Park
Andre Skipton
Erno Yeno Felfoldi
Lisa MacPhee
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The Toronto Sun Media Corp.
Miranda Felfoldi
Rose Felfoldi
The Toronto Star Newspaper
The Metro News Media
The Readers Digest Corp.
And everyone else that I

have failed to mention.
THANK YOU ALL.
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ABOUT THE AUTHOR
DR. GEORGE FELFOLDI,
is an Independent Baptist Minister, A Musician,

Songwriter, and an Author, who lives in
Toronto, Ontario Canada. George holds
8 doctors degrees in various fields and
has written several books on different subjects such as:
Occult, Health, Vision Care, Herbals, Sex, Ships,
Solar Power, Animals, Mythology, Religion,
Cooking, and also Poetry and Lyrics.
George is also married and has
four grown children.
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OTHER BOOKS BY THE AUTHOR
2006
Katoomba-Columbia
The Power Of Garlic
The Meaning Of New Birth
Speaking To God Through Prayers
Ginger The Herb And Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers Of Aloe Vera
The Healing Powers Of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers Of Pomegranate
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2007
The Healing Powers Of Blueberries
AMD - Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers Of Oregano
The Healing Powers Of Coconuts
The Book Of Spells: White Magic Vs. Black Magic
The Healing Powers Of Cherries
Experimenting With The G-Spot
Sex Magic
The Images Of God
The Healing Powers Of Thistles
The Felfoldis: Medical Herbal Encyclopedia
The Complete Book On Herbal Magick
The Herbs And Animals Of The Bible
The Road To Better Health
The Gnomes In Mythology
The Magic Of Having Great Sex
The Healing Powers Of Strawberries
The Backyard Terror: Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermellons
The Healing Powers Of Avocados
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2008
The Healing Powers Of Mangos
The Complete Book Of Angels (2nd Edition)
The State Of Man (In Relationship To The Bible)
The Healing Powers Of Tomatoes
The Schooner, Bluenose II
The Healing Powers Of Mushrooms
A Modern Look At ParaPsychology: Exploring
Psychic Reality And Psychical Research
Angel Light Bible Studies (A Complete 22 Lesson Course)
Peach Popourri (A Book On Peaches)
Hypnosis: For Self Betterment And Self Healing
The Down To Earth Cookbook
The Science Of Faith And Other Gods Sciences
World Wide Ghosts And Hauntings
The Modern Look At Poetry
2009
The Science Of Mind Transformation

A New Look At Scheuermanns Disease
Loch Ness Mystery
13
In Search Of Mysterious Primates
The Healing Powers Of Pineapples
The Healing Powers Of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Healing Powers Of Mr. Garlic
The Complete Book On Herbal Magick (2nd Edition)
Spellcasting: White & Black Magick
The Healing Powers Of Kiwi Fruit
A World Of Food Cookbook
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INTRODUCTION
TO
COOKING
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COOKING
The easiest way that I can explain cooking, it is a process

of preparing food by applying some heat, selecting,
measuring and combining of ingredients in an ordered
procedure for producing a safe and edible food.
The process encompasses a vast range of different methods,

use of tools and the combinations of different ingredients to
alter the flavor, appearance, texture, or digestibility of the
food.
The factors affecting the final outcome includes the

variability of ingredients, ambient conditions, tools, and the
skill of the individual that is doing the actual cooking.
The diversity of cooking worldwide is a reflection of the

aesthetic, economic, agricultural, social, cultural and
religious diversity throughout the nations, races, tribes and
creeds across the globe.
Applying heat to the food usually, though not always,

chemically transforms it, thus changing the flavor, texture,
consistency, appearance, and the nutritional properties of
these foods. Methods of cooking that involve the boiling of
liquid in a receptacle have been practiced at least since the
10th millennium BC, with the introduction of pottery.
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PROTEINS
Edible animal materials, including muscles, offal, milk and
egg whites, contains substantial amounts of protein. Almost
all vegetable matter, (in particular legumes and seeds), also
includes proteins, although generally in much smaller
amounts.
These may also be a good source of essential amino acids.

When proteins are heated up they become what is called,
De-Natured and change texture.
In many cases, this causes the structures of the materials to

become more softer or more friable, meat becomes cooked.
In some cases, proteins can form more rigid structures,
such as the coagulation of albumen in egg whites.
The formation of a relatively rigid but flexible matrix from

egg whites provide an important component of much cake
cookery, and also underpins many desserts based on
meringue.
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LIQUIDS
When we cook, cooking often involves water which is
frequently present as other liquids, both added in order to
immerse the substances that is being cooked, (typically
water, wine or stock), and released from the foods
themselves.
Liquids are so important to cooking that the name of the

cooking method used may be based on how the liquid is
combined with the food, such as in steaming, simmering,
boiling, or braising and blanching or sauting..
Heating liquid in an open container or pot results in rapidly

increased evaporation, which concentrates the remaining
flavor and ingredients, this is a critical component of both
stewing and other sauce making.
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FAT
Oils and fats come from both plants and animal sources.
However in cooking, fats provide tastes and also provides
textures to whatever you are cooking. When used as the
principal cooking medium, (rather than water), they also
allow the cook access to a wide range of cooking
temperatures.
Common oil-cooking techniques include sauting, stir-

frying, and deep-frying. Commonly used fats and other
forms of oils include, butter; olive oil, vegetable oils such
as sunflower oil, corn oil, and safflower oil; animal fats
such as lard, schmaltz, and beef fat, (both drippings and
tallow); and seed oils such as rapeseed oil, (Canola or
mustard oil), sesame oil, soybean oil, and peanut oil.
The inclusion of fats tends to add flavor to cooked food,

even though the taste of the oil on its own is often
unpleasant. This fact has encouraged the popularity of high
fat foods, many of which are classified as junk food.
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CARBOHYDRATES
Many carbohydrates include simple sugars such as glucose,
(from table sugar) and fructose, (from fruits), and starches
from sources such as cereal flour, rice, potatoes, and
arrowroot. The interaction of heat and carbohydrates is
very complex.
Long-chain sugars such as starch tends to break down into

simpler sugars when they are cooked, while simple sugars
can form syrups.
If sugars are heated so that all water of crystallization is

driven off, then caramelization starts, with the sugar
undergoing thermal decomposition with the formation of
carbons, and other break down products producing
caramel.
Similarly, the heating of these sugars and proteins elicits

the Maillard reaction, a basic flavor-enhancing
technique.
An emulsion of starch with fat or water can, when gently

heated, provide thickening to the dish that is being cooked.
In European cooking, a mixture of butter and flour called a

roux is used to thicken liquids to make stews or sauces.
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In Asian cooking, a similar effect is obtained from a
mixture of rice or corn starch and water.
These techniques rely on the properties of the starches to

create simpler mucilaginous saccharides during cooking,
which causes the familiar thickening of sauces. This
thickening will break down, however, under additional
heat.
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VITAMINS AND MINERALS
Minerals and Vitamins required for normal human

metabolism but which the body cannot manufacture itself
and which must therefore come from other foods.
Vitamins come from a number of different sources

including:
.fresh fruits and vegetables (Vitamin C),

.carrots and liver (Vitamin A),
.cereal bran, bread, liver e (Vitamin B),
.fish liver oil (Vitamin D),
.fresh green vegetables (Vitamin K).
Many minerals are also essential in small quantities

including:
.iron,
.calcium,
.magnesium,
.and sulphur;
And in very small quantities:
.copper,
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.zinc,
.selenium.
Micronutrients from fruits and vegetables may be destroyed

or eluted by cooking. However, a research that was led by
Dr. Sue Southon of the Institute of Food Research in
Norwich has found that cooking vegetables facilitates the
absorption of micronutrients. Cooked foods may therefore
provide more health benefits than raw for itself.
Vitamins from fresh vegetables and other fruits may be

destroyed or eluted by cooking and the greatest benefit is
derived from uncooked materials.
Vitamin C is especially prone to oxidation during cooking

and may be completely destroyed by protracted cooking.
Minerals may also be eluted by extended boiling.
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FOOD SAFETY
When heat is used in the preparation of different foods, it
can kill or inactivate potentially harmful organisms
including bacteria and certain viruses.
The effect will depend on the temperature, that is applied

and cooking time, plus by the technique used. The
temperature range from 41 F. to 135 F. is the food danger
zone. Between these temperatures bacteria can grow very
quickly.
Under optimal conditions, E. coli, for example, can double

in number every 20 minutes, The food may not appear any
different or spoiled but can be harmful to any person who
eats it. Poultry, dairy products, meat and other prepared
food must be kept outside of the, food danger zone to
remain safe to eat. Refrigeration and freezing do not kill
bacteria, but only slow down their growth. When cooling
hot food, it should not be left standing or in a blast chiller
for more than 90 minutes.
Cutting boards are a potential breeding ground for bacteria,

and can be quite hazardous unless safety precautions are
taken. Plastic cutting boards are less porous than the wood
and have conventionally been assumed to be far less likely
to harbor bacteria.
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Washing and sanitizing cutting boards is highly
recommended, especially after used with raw meats,
seafood, or poultry.
Hot water and soap followed by a rinse with an

antibacterial cleaner, (diluted bleach is a common in a
mixture of 1 tablespoon per gallon of water, as at that
dilution it is considered food safe, though some
professionals choose not to use this method because they
believe that it could taint some foods), or a trip through a
dishwasher with a sanitize cycle, are effective methods
for reducing the risks of illness due to contaminated
cooking implements.
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EFFECTS ON NUTRITIONAL
CONTENT OF FOOD
Cooking prevents many foodborne illnesses that would

otherwise occur if the raw food was eaten. Cooking the
food also increases the digestibility of some foods such as
grains. Many foods are inedible raw. For example kidney
beans are toxic when they are raw, due to the chemical
phytohaemagglutinin.
Proponents of Raw foodism argue that cooking food

increases the risk of some detrimental effects on food or
health. They point out that the cooking of vegetables and
fruits that is containing vitamin C both elutes the vitamin
into the cooking water and degrades the vitamin through
oxidation.
Peeling vegetables can also substantially reduce the vitamin

C content, especially in the case of potatoes where most of
the vitamin C is in the skin.
However, research has also suggested that a greater

proportion of nutrients in foods is absorbed from cooked
foods than from uncooked foods.
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Grilling, baking or broiling food, especially starchy foods,
until a toasted crust is formed generates significant
considerations of acrylamide, a possible carcinogen.
If you are cooking dairy products a this may also reduce a

protective effect against colon cancers. Scientists and
researchers at the University Of Toronto, suggest that
ingesting uncooked or unpasteurized dairy products (such
as raw milk) may reduce the risks of colon cancer. Mice
and rats that was fed uncooked sucrose, casein, and beef
tallow had one-third to one-fifth the incidence of
microadenomas as the mice and rats that was fed the same
ingredients cooked.
This claim, however, is contentious. According to the Food

and Drug Administration of the United States, health
benefits claimed by raw milk advocates do not exist. The
small quantities of antibodies in milk are not absorbed in
the human intestinal tract, says Dr. Barbara Ingham,
Ph.D., who is the associated professor and extension food
scientist at the University of Wisconsin-Madison.
There is no scientific evidence that raw milk contains an

anti-arthritis factor or that it enhances resistance to other
diseases.
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Several studies that was published since the 1990s indicate
that cooking muscle meat creates heterocyclic amines
(HCAs), which are thought to increase cancer risks in
humans.
Scientists and researchers at the National Cancer Institute

found that human subjects who ate beef rare or medium-
rare had less than one third the risk of stomach cancer than
those people who ate beef medium-well or well-done.
While eating muscle meat raw may be the only way to
avoid HCAs fully, the National Cancer Institute states that
cooking meat below 212 degrees F. creates negligible
amounts, of HCAs. Also, microwaving meat before
cooking may reduce HCAs by 90%.
Nitrosamines, present in processed and cooked foods, have

also been noted as being carcinogenic, being linked to
colon cancers.
Scientists and researchers has shown that grilling or

barbecuing meat and fish increased levels of carcinogenic
Polycyclic aromatic hydrocarbons or PAH. However,
meat and fish only contribute a small portion of dietary
PAH intake, most intake of this type comes from cereals,
fats and oils.
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German researchers in 2003 showed significant benefit in
reducing breast cancer risk when large amounts of raw
vegetable matter are introduced in the diet. The authors
attributed some of this effect to heat-labile phytonutrients.
Heating sugars with protein or fats can produce Advanced

glycation end products (Glycotoxins).
These have been linked to ageing and health conditions

such as diabetes.
29
SCIENCE OF COOKING
The application of scientific knowledge to cooking and
gastronomy has become known as Molecular
Gastronomy. This is a subdiscipline of food science.
Important contributions have been made by scientists, chefs
and authors such as:
.Herve This (who is a chemist),

.Nicholas Kurti (who is a physicist),
.Peter Barhams (another physicist),
.Harold McGee (author),
.Shirley Corriher (biochemist & author),
.Heston Blumenthal (chef),
.Ferran Adria (chef),
.Robert Wolke (chemist, & author),
.Pierre Gagnaire (chef).
Chemical processes central to cooking included the

Maillard reaction, a form of non-enzymatic browning
involving an amino acid, a reducing sugar, and heat.
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HISTORY OF COOKING
There is, as yet, no clear evidence as to when cooking was
first invented.
Richard Wrangham argues that cooking was invented as far

back as 1.8 million to 2.3 million years ago. Other
scientists and researchers believe that cooking was invented
as late as 40,000 to 10,000 years ago.
Evidence of fire is inconclusive as wildfires started by

lightning-strikes are still common in East Africa and in
other wild areas of the world, and it is difficult to determine
as to when fire was used for cooking food, as opposed to
just being used for warmth or for keeping predators away.
Most Anthropologists contend that cooking fires began in

earnest barely 250,00 years ago, when the ancient hearths,
earth ovens, burnt animal bones, and flint appear across
Europe and the middle East.
Back 2 million years ago, the only sign of fire is burnt earth
with human remains, which most Anthropologists consider
coincidence rather than evidence of intentional fire.
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MAIN DISHES
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THYME BRAISED ELK SHOULDER CHOPS
Braided Elk Chops
4 (10 oz) elk shoulder chops

1 lg onion (sliced)
4 sprigs thyme
1 cup beer
3 cup chicken stock
strained chokeberry jam
salt
pepper
Method
Preheat your oven to 350 degrees.

Season elk chops with salt and black pepper.
Sear chops in braising dish until it is golden brown, then
deglaze with beer, making sure to scrape off tasty bits
seared to bottom of pan.
Bring to a boil then add the onions, thyme and stock.
Bring to a boil, cover, and place in oven for 2 hours or
until it is fork tender.
Let rest for 15 minutes before serving or let cool overnight
to bring flavor together, reheat to serve.
Spinach Salad
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8 oz. baby spinach (washed)
1 cup inch watermelon (diced)
cup inch feta cheese (diced)
Chokeberry Dressing
4 oz. olive oil

1 oz. white vinegar
tsp Dijon mustard
2 oz. chokeberry juice (strained from jam)
tsp paprika
Salt
Pepper
Method
Put olive oil, white vinegar, paprika, mustard, chokeberry

juice, salt and pepper in a 12 oz. jar shake vigorously to
create salad dressing.
Going To The Plate
Make sure that the chops are hot.

Place spinach, watermelon and feta cheese in a bowl.
Add your dressing and toss.
Portion salad onto 4 [plates then put one chops down, place
some of the strained chokeberries on top of chops and pour
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on a little of the braising juice.
Makes: 4 servings
PEACHY CHIPOTLE PORK BURGER WITH BRIE
These unique hamburgers are a great meal option when you

feel like eating something a little out of the ordinary and
you dont want to spend hours prepping in the kitchen.
Ingredients
2 lbs lean ground pork

2 peaches, (grated about 1 cup)
cup fresh parsley (chopped)
cup cilantro (chopped)
1 tsp chipotle powder
1 tsp salt
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tsp paprika
2 cloves garlic (minced)
4 sliced (3 oz.) chilled brie cheese
Additional peach slices
Method
Pre-heat your grill to medium heat.
Combine pork, grated peaches, parsley, paprika, cilantro,

chipotle powder, salt and garlic in a mixing bowl until very
well combined.
Form mixture into four even size patties.
Using your thumb, make a large hole in the middle of the

burger.
Place one piece of brie cheese inside each depression and

form back into burger shape.
Place the burgers on a well greased grill and turn heat

down to medium.
Grill for about 7 minutes and flip.
Grill for additional 5 minutes or until internal temperature
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has reached 165 F.
Serve burgers with peach slices or on buns with traditional

garnishes.
Makes: 4 servings
CRUSTED-HERB ROAST BEEF
Ingredients
1 round beef roast (about 3 lbs., trimmed of fat)

5 garlic cloves (minced)
1 tbsp olive oil
1 tsp basil (dried)
1 tsp thyme (dried)
1 tsp paprika
1 tsp mustard powder
1 tsp salt
1 tsp black pepper
Method
Pre-heat your oven to 350 degrees F. Rinse meat and pat

dry. Place on rack in large roasting pan.
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In a small mixing bowl, combine your garlic, paprika, oil,
basil, thyme, mustard, salt and pepper. Rub mixture over
the meat.
Roast until thermometer inserted in center reaches 145 F.

for medium-rare or 160 F. for medium, 55 to 65 minutes.
Transfer to cutting board and let stand for 10 minutes
before slicing.
Makes: 4 servings
BAKED CHICKEN WITH TOMATOES

AND THYME
Ingredients
1 egg
tsp salt
cup roasted Brazil nuts or blanched almonds (finely
chopped)
1/3 cup wheat germ
4 boneless skinless chicken breasts
2 tbsp olive oil
2 cup cherry tomatoes (halved)
1 tsp dried basil
tsp thyme
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1 tbsp water
Method
Pre-heat oven to 425 F. Coat a baking sheet with cooking

spray.
Place egg and salt in a shallow dish and whisk with 1 tbsp
water. In another mixing bowl, combine nuts and wheat
germ. Dip chicken breasts into egg and then nut mixture.
Place on baking sheet and coat with cooking spray. Bake,

turning once, 15 to 20 minutes (depending on the thickness
of the chicken) or until cooked through and crispy.
Meanwhile, heat your oil in a large skillet over medium

heat. Add tomatoes and basil, and thyme; cook until just
brown, 3 minutes. Serve with chicken.
Makes: 4 serving
COLESLAW SANDWICH WITH

BEEF AND BEETS
Ingredients
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1/3 cup mayonnaise
1 tbsp mustard
4 lg whole wheat rolls
1 arugula leaves
10 oz lean rare roast beef (thinly sliced)
7 oz white cabbage (finely shredded)
1 med. onion (thinly sliced)
5 oz cooked beets (peeled and coarsely grated)
1/3 cup natural yogurt
Method
In a large mixing bowl, mix your mayonnaise and mustard.

Split rolls in half and spread bottom half of each with mayo
and mustard mixture.
Top bases with arugula and divide slices of roast beef

among them.
In same bowl as used for mayo, make coleslaw by mixing

cabbage, onions, and beets. Add the yogurt and stir to coat.
Pile coleslaw on top of beef, season with freshly ground
black pepper, then put top of rolls back on. Serve right
away.
Makes: 4 servings
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BROCCOLI WITH FETTUCCINE
Ingredients
10 basil leaves (fresh)

3 sprigs parsley
2 cloves garlic (peel and crush)
2 tbsp mustard
lb. softened butter
2 lg. heads broccoli (to give 1 lb florets)
Salt and pepper
1 lb. fresh fettuccine
Garnish
10 cherry tomatoes
Method
Put a large pot of water on to boil the pasta. Rinse and dry
basil and parsley and chop finely. Trim and rinse, finely
slice green tops and set aside. Peel and crush garlic.
Blend mustard and butter in bowl then stir in sliced onions,

garlic and herbs, crushing against bottom of bowl to release
flavors. Set aside.
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Rinse and trim the broccoli into florets. Add oil, salt and
broccoli to boiling water, return to boil, and cook for 5
minutes, or until pasta is done.
Meanwhile, rinse and halve cherry tomatoes.
Thoroughly drain the pasta and broccoli. Quickly melt

flavored butter in pasta pot and toss gently in butter over
moderate heat until the pasta is well coated; do not allow to
fry.
Transfer pasta onto serving platters, season and garnish

tops with tomatoes.
Makes: 4 servings
MANGO CHICKEN WITH

PAPRIKA
Ingredients
1 can of mangoes
1 chicken breasts (cubed)
1 bunch cilantro (fresh)
1 pkg. vermicelli rice noodles
tbsp paprika
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Method
Empty the juice of the can of mangoes into a pot warming

on the stove. Add the tbsp paprika and stir. Once the
paprika has dissolved into the juice, add your chicken
cubes.
Once the chicken is thoroughly cooked, add some chopped

cilantro to paste. At this time add the remaining mangoes
that are left in the can (cut in bite size pieces). Cook for 3
minutes.
Place Mango Chicken over cooked rice noodles and serve

hot.
Add a sprig of fresh cilantro to garnish.
Makes: 4 servings
TACOS WITH AVOCADO

AND LIME
Ingredients
1 avocado
1 tbsp lime juice
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tsp salt
Black pepper to taste
2 tbsp oil
2 tbsp onions (diced)
tsp chili powder
1 sm. jalapeno pepper
3 med. tomatoes (diced)
1 cup leftover chicken
1 cup shredded cabbage
4 to 6 inch corn tortillas
Method
Mash avocado and add salt and pepper. Set aside.
Add oil to skillet. Over medium heat, cook onions until

they are translucent. Add chili powder, peppers and
tomatoes. Cook for 5 minutes. Stir in chicken and cook
until chicken is heated through.
Assemble tortillas with a scoop of chicken mixture,

avocado, cabbage and sprinkle of lime juice.
You can also add cheese if you like but its not necessary.
Makes: 4 to 6 servings
Prep Time: 20 minutes
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Cooking Time: 5 minutes
VEGGIE BURGER WITH

BLACK BEANS
Ingredients
1 (16 oz.) can black beans

green bell pepper (cut into 2 inch pieces)
onion (cut into wedges)
3 cloves garlic (peeled)
1 egg
1 tbsp chili powder
1 tbsp cumin
1 tsp Thai chili sauce (or hot sauce)
cup bread crumbs
tsp paprika
Method
If you are grilling, pre-heat an outdoor grill for high heat,

and lightly oil a sheet of aluminum foil. If baking, pre-heat
oven to 375 degrees F. and lightly oil a baking sheet.
In a medium mixing bowl, mash black beans with a fork

until it is thick and pasty.
45
In a food processor, finely chop bell peppers, onions, and
garlic. Then stir into mashed beans.
In a small mixing bowl, stir together your eggs, paprika,

chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread
crumbs until the mixture is sticky and holds together.
Divide the mixture into four patties.
If grilling, place your patties on the foil, and grill for 8

minutes on each side. If baking, place your four patties on
the baking sheet and bake for about 10 minutes on each
side.
Makes: 4 servings
LIME CILANTRO COD
Ingredients
2 lbs. cod (or flounder fillets)

tsp pepper
1 tbsp dried minced onions
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1 tbsp oil
1 tsp ground cumin
cup minced fresh cilantro or parsley
2 limes, (thinly sliced)
2 tbsp margarine (melted)
Method
Place each fillet on a 15x12 inch piece of heavy-duty foil.

Sprinkle with pepper.
In a medium saucepan, saute onions and garlic in oil; stir in

cumin.
Spoon over fillets; sprinkle with cilantro. Place lime slices

over each cod; drizzle with margarine.
Fold foil around fish and seal tightly. Place on a baking

sheet. Bake at 375 degrees F for 35 to 40 minutes or until
fish flakes easily with a fork.
Makes: 8 servings
47
MASHED POTATOES WITH
THREE-CHEESE
Ingredients
4 cups mashed potatoes (without added milk and butter)

1 cup milk
1 cup shredded Cheddar cheese
2/3 cup shredded Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup scallions (chopped)
1 onion (chopped)
1 tsp salt
tsp pepper
4 eggs (separated)
tsp paprika
Method
In a large mixing bowl, combine the potatoes, milk, onions,

cheese, paprika, salt and pepper. Beat egg yolks; stir into
the potato mixture.
In a small mixing bowl, beat egg whites until stiff peaks

form; gently fold into potato mixture.
Transfer to a 2 quart souffle dish that is coated with non-
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stick cooking spray. Bake, uncovered, at 375 F for 45
minutes or until golden. Serve right away.
Makes: 12 servings
GRILLED ROUND STEAK WITH

CRISPY POTATOES
Ingredients
1 round steak (3/4 inch thick)

tsp pepper
4 large baking potatoes (washed and sliced lengthwise into
inch slices)
Chimichurri Sauce
1/3 cup chicken stock

1 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 lg. garlic cloves (finely chopped)
1 tbsp dried oregano
tsp crushed dried chilies (or to taste)
1 onion (finely chopped)
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cup parsley (finely chopped)
tsp paprika
Method
Put all sauce ingredients in sealable plastic bag and shake

to mix. Rub steak on both sides with half the pepper, then
put steak in bag and close. Refrigerate 30 minutes, or up to
2 hours, turning once.
Meanwhile, place wire cooking rack over paper towel.

Bring potatoes, remaining pepper and enough water to
cover to boil in pot over high heat. Reduce the heat to
medium and let simmer until the potatoes are almost tender,
10 minutes. Transfer potatoes to rack. Lightly coat potatoes
on both sides with non-stick cooking spray.
Remove steal from sauce. Boil sauce vigorously in small

pot for 3 minutes, stirring constantly. Remove from heat
and cover to keep warm. Meanwhile, coat the grill pan with
non-stick cooking spray and set over medium-high heat.
Cook steak and potatoes until steak is done to taste (3 to 4
minutes on each side for medium rare, 4 to 5 minutes on
each side for medium) and potatoes are crispy, about 4
minutes per side.
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Thinly slice steak across grain. Divide the potatoes and the
steak slices among 4 plates. Spoon about 2 tbsp warm
sauce over each serving.
Makes: 4 servings
GRILLED EGGPLANT WITH

FETA CHEESE
Ingredients
1 lg. eggplant
Olive oil
1 cup Feta cheese
Juice of 1 lemon (to taste)
1 tomato (seeded and diced)
small red chili (seeded and finely sliced, to taste)
cup mint (chopped, reserve small amount to sprinkle on
top for garnish)
Salt (to taste)
Ground black pepper (to taste)
Method
Pre-heat grill or BBQ. Slice the eggplant, lengthwise, about

inch thick, both sides. Rub olive oil on each piece, both
sides. Grill slices on BBQ, marking with crisscross, until
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just tender.
Place slices on baking sheet lined with parchment paper.

Sprinkle lightly with salt and pepper. Let cool. In bowl,
combine crumbled feta cheese with lemon juice to taste,
tomatoes, mint, salt and pepper to taste.
On each slice of eggplant, put approx. cup feta mixture,

and roll up. Put all rolled slices in a row on platter.
Sprinkle top with reserved chopped mint.
Makes: 2 servings
SAUTEED GREENS WITH

ROASTED SALMON
Ingredients
cup white vinegar

2 tbsp brown sugar
1 tsp mustard powder
tsp salt
1 lbs salmon (cut into 4 pieces)
1 tbsp olive oil
1 lg. onion (cut into thin strips)
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8 oz. baby spinach
Method
Pre-heat broiler. In a small bowl, combine vinegar, brown

sugar, mustard and salt. Brush of mixture over salmon.
Broil until opaque, 4 to 5 minutes brushing with vinegar
mixture after 2 minutes.
Meanwhile, heat oil in a large skillet over medium heat.

Add onions and cook until lightly brown, about 2 minutes.
Cover and cook until tender, 2 minutes. Add spinach and
cook, stirring, until almost wilted, 1 minute. Add remaining
vinegar mixture and cook, stirring, until spinach is wilted
and sauce thickens slightly, 1 minute.
Divide spinach mixture equally among 4 dinner plates. Top

each serving with a piece of salmon.
Makes: 4 servings
CHICKEN STRIPS WITH

VERMICELLI & GARLIC SAUCE
Ingredients
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1 lb. boneless, skinless chicken breasts
6 cloves of garlic
2 tbsp mustard
1 tbsp tomato paste
2 tbsp vinegar
1 tsp paprika
4 tbsp chicken stock or water
4 scallions
2 tbsp olive oil
lb. vermicelli
Salt and pepper
2 tsp cornstarch
cup table cream
Method
Put a pot of water on the stove to boil vermicelli. Cut

chicken breasts diagonally into long, thin strips.
Peel the garlic and crush it in a bowl. Stir in the mustard,

tomato paste, vinegar and stock or water.
Rinse and dry scallions. Holding them together firmly, slice

green parts finely and put to one side, then slice the white
parts finely and keep separated.
Heat 1 tbsp of oil in a frying pan over high heat. Stir-fry
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the chicken about 2 minutes, until white.
Stir garlic and vinegar mixture into pan and add the white
parts of scallions. Bring to a boil, cover, and simmer gently
for 5 minutes.
Meanwhile, add vermicelli and some salt to boiling water.

Return to boil and cook for 3 minutes, then drain well and
toss in the remaining olive oil.
Blend cornstarch with a little cream and stir into chicken.

Add green parts of scallion, reserving some for garnish,
then add the remaining cream and season to taste. Stir over
moderate heat for 3 minutes until sauce thickens.
Serve chicken and sauce over vermicelli and garnish with

reserved slices of scallion.
Makes: 4 servings
SEACRAB WITH CHILI

AND FRENCH MAYO
Ingredients
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1 green chili pepper
1 sm. green pepper
1 med. onion
3 scallions
4 dressed crabs in their shells (to yield 1 lb. of crab meat)
3 oz. ricotta cheese
Salt and black pepper
1 cup French mayonnaise
1/2 tsp dried chili flakes
4 slices of white bread
1 tsp paprika
Method
Rinse and dry, deseed and finely slice peppers. Halve, peel
and thinly slice onion. Rinse , dry, trim and slice scallions,
including some of the green parts, and put all into a mixing
bowl.
Take crab meat out of the shells and add to mixing bowl
with ricotta cheese, stirring until well combined. Season to
taste with salt and pepper. Add your paprika.
Stir in chili flakes into mayonnaise and season with salt and
pepper if necessary. Place in serving bowl and set aside.
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Toast bread, quarter in triangles, and arrange on serving
platter. Pile crab mixture in center and place bowl of chili
mayonnaise on one side.
Let each person help themselves to the crab mixture,

spreading on toast and topping with chili-flavored French
mayonnaise.
Makes: 4 servings
RED KIDNEY BEANS AND

MUSHROOM BURGERS
Ingredients
1 (19 oz.) can red kidney beans

2 med. onions (finely chopped)
4 tbsp olive oil
2 tbsp vinegar
2 tbsp light brown sugar
lb. cup mushrooms
2 cloves garlic
1 tbsp garam masala
2 tbsp all-purpose flour
Small bunch of fresh mint
Salt (to taste)
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Black pepper (to taste)
4 pita breads
Method
Rinse the beans well; spread on dish towel to drain.
For onion relish, heat 1 tbsp olive oil in pot. Peel onions;
and slice one onion thinly and add to pot with vinegar and
sugar. Bring to boil, stirring, then reduce heat and leave to
simmer, uncovered, 15 to 20 minutes, or until onions is
softened and slightly sticky, stirring from time to time.
Remove pot from heat and keep warm.
Meanwhile, quarter remaining onions and put in food

processor. Clean mushrooms, add to onion and process
until finely chopped.
Heat another tbsp of olive oil in frying pan, add onions and
mushroom mixture, and cook over high heat, stirring
occasionally, for 5 to 8 minutes, or until golden and dry.
Peel garlic, crush into mushroom mixture, stir in garam

masala and flour and cook for 1 minute. Rinse, dry and
chop enough mint to give 2 tbsp. Remove pot from heat,
add mint and season with salt and pepper.
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Put beans onto deep plate and mash firmly with potato
masher, then stir in cooled mushroom mixture.
Divide the mixture into four; with lightly floured hands and
shape portions into burger patties.
Heat the remaining oil in large frying pan, add your burgers
and cook over high heat for about 6 to 8 minutes, turning
once, until well browned. Warm the pita breads.
Arrange burgers on warm plates and spoon onion relish

over top. Serve with warm pita and green salad.
Makes: 4 servings
AVOCADO CHICKEN ALFALFA

CLUB SANDWICH
Ingredients
1 tbsp lime juice

1 tsp olive oil
onion (very thinly sliced)
avocado
Dash of Tobasco sauce (or chili sauce)
2 tbsp mayonnaise
2 tbsp cilantro (chopped)
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6 slices of bread
6 oz. cooked, skinless chicken breast fillet (sliced)
2 tomatoes (thinly sliced)
cup alfalfa spouts
Method
Whisk together 2 tsp lime juice, olive oil, and a little

pepper in mixing bowl. Add onion slices and toss to coat.
Set aside to allow onions to mellow in flavor while you
prepare the remaining ingredients.
Roughly mash avocado with fork. Add remaining lime

juice and Tabasco to taste, and carry on mashing until
mixture is fairly smooth. Mix mayonnaise with cilantro.
Toast bread until light brown.
Spread two slices of toast thinly with mayonnaise, then

spread with half the mashed avocado, dividing it equally.
Top with chicken and onion slices. Spread another two
slices of toast very thinly with mayonnaise, then place over
chicken filling, mayonnaise-side down. Spread half
remaining mayonnaise thinly over tops of sandwiches.
Spread with remaining avocado, then add layer of sliced
tomatoes and sprout.
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Finally, spread last mayonnaise over last two slices of toast
and place on sandwiches, mayonnaise-side down. Press
sandwiches together, then cut each half. Serve right away.
Makes: 2 servings
RED PAPRIKA COUSCOUS
Ingredients
1 cups couscous
3 cups chicken stock
1 tbsp paprika
1 tsp salt
1 tsp ground black pepper
2 tbsp olive oil
cup raisins
1 bunch parsley (chopped)
cup slivered almonds (optional)
Method
Pour couscous into mixing bowl. Lightly toast almonds in a

dry pan. Mix chicken stock, paprika, salt, pepper and
raisins in a saucepan and bring to a boil; remove from heat.
Pour the boiling liquid over the couscous. Seal top of the
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bowl with plastic wrap and allow to sit for 10 minutes.
Fluff couscous with a fork and toss with olive oil. Top with
cilantro and almonds.
Makes: 6 servings
GREEK PASTITSIO
Ingredients
6 oz. elbow macaroni

2 eggs
cup cubed feta cheese
cup milk
For Meat Filling
12 oz. lean ground lamb or beef

1 lg. onion (chopped)
1 (14 oz.) can tomatoes (undrained, and cut up)
1 tsp dried oregano
tsp ground cinnamon
1/8 tsp salt
1/8 tsp black pepper
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2/3 cup Parmesan Cheese (grated)
For Sauce
1 cup milk
tsp salt
tsp black pepper
cup Parmesan Cheese (grated)
Method
Pre-heat oven to 350 F. Cook macaroni according to the

package directions. Drain. Rinse, and drain again; transfer
to warm bowl. Separate eggs. In a small bowl, lightly beat
yolks; set aside for sauce. Stir egg whites, feta cheese and
cup milk into macaroni. Set aside.
For meat filling: In a large skillet, cook lamb and onions

over moderately high heat until meat is browned. Drain off
the fat. Stir in tomatoes, oregano, cinnamon and 1/8 tsp salt
and 1/8 tsp black pepper. Bring to a boil. Lower the heat
and let simmer, covered, 5 minutes. Remove from heat. Stir
in 2/3 cup Parmesan cheese. Layer half of macaroni
mixture in lightly greased 8 by 8 by 2 baking dish. Top
with meat filling, then with remaining macaroni mixture.
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Four sauce: In a medium size pot, whisk together 1 cup
milk, flour, and tsp each salt and pepper. Cook over
moderate heat, whisking constantly, for 8 minutes or until
the mixture is thickened and bubbly. Slowly stir about 1
cup hot mixture into lightly beaten egg yolks, then return
mixture to pot. Cook, stirring constantly for 3 minutes,
until mixture thickens. Stir in cup Parmesan cheese.
Pour sauce over the macaroni layer. Bake for 30 to 35

minutes, until heated through. Let stand for 10 minutes,
then serve hot.
Makes: 6 servings
TEXAN RED CHILI
Ingredients
Nonstick cooking spray

1 lbs boneless beef round steak (trimmed and cut into
inch pieces)
4 med. onions (chopped)
2 cloves garlic (minced)
2 (14 oz.) cans tomatoes (undrained and cut up)
16 oz bottled (or canned tomato sauce)
1 cup beef broth
2 tbsp chili powder
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2 tbsp minced canned jalapeno peppers
2 tsp dried oregano
1 tsp white sugar
1 tsp ground cumin
1tsp Worcestershire sauce
tsp ground cayenne pepper
Method
Coat Dutch oven with cooking spray. Heat Dutch oven

over moderately high heat. Add meat, onions, and garlic;
cook for 10 minutes or until meat is browned.
Stir in tomatoes, tomato paste, beef broth, chili powder,

jalapeno peppers, oregano, sugar, cumin, Worcestershire
sauce and cayenne pepper.
Bring to a boil. Lover the heat and let mixture simmer,

covered for 50 to 60 minutes or until meat is tender. For
thicker consistency: Cook, uncovered, until mixture is
consistency you like. Serve with hot cooked rice.
Makes: 6 servings
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STIR-FRIED VEGETABLES
AND BEEF
Ingredients
1 lb. round roast (thinly sliced)

2 tbsp oyster sauce
1 tbsp paprika
3 tsp soy sauce
tsp sugar
2 tbsp corn starch
2 garlic cloves (chopped)
2 tbsp vegetable oil
1 onion (cut into wedges)
1 carrot (peeled and sliced)
1 red pepper (deseeded and sliced)
3 oz. broccoli (cut into florets)
5 fresh baby corn cobs (halved lengthwise)
1 bunch asparagus (trimmed and cut on diagonal into 2
inch lengths)
cup water
Method
Put beef in bowl with oyster and soy sauce, sugar, corn
starch, paprika and garlic. Mix and allow to marinate for 15
minutes.
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Heat well-seasoned wok or large, non-stick frying pan over
high heat. Add 1 tbsp oil, then add meat and stir-fry 3
minutes until cooked and brown. Remove and keep warm.
Clean wok out by wiping with paper towel. Heat over

medium heat and add remaining oil. Add onions, carrots,
peppers and broccoli and cook for 1 minute, tossing
frequently. Add corn, asparagus and water; return to heat to
wok and cook 1 minute, or until sauce has thickened.
Vegetables should be slightly softened but still retain their
crispness. Serve right away.
Makes: 4 servings
STIR-FRIED PORK WITH

EGG NOODLES
Ingredients
1 lb pork fillet
Salt and pepper
8 scallions
2/3 lb celery
2/3 lb small button mushrooms
1 tbsp olive oil
lb egg noodles
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3 tbsp mustard
cup whipping cream
Method
Pre-heat oven to low setting to keep the pork warm later.

Put large pot of lightly salted water on to boil for noodles.
Cut pork into thin strips; season with pepper. Trim, rinse,
and slice onions and celery; clean and slice mushrooms.
Heat half the olive oil in wok or frying pan over high heat
and stir-fry pork 4 to 5 minutes, or until lightly colored.
Remove from heat and keep warm.
Add the remaining oil to wok or pan with celery and half
the scallions and stir-fry for 5 minutes. Add mushrooms
and cook until soft.
Add noodles to boiling water, cook for 3 minutes, then

drain well.
Stir mustard and whipping cream into vegetables and bring

mixture to a boil. Add the pork, heat through, then season
to taste.
Serve pork stir-fry spooned over noodles, sprinkle with the
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remaining scallions.
Makes: 4 servings
FILLET PORK WITH APPLE

MUSTARD SAUCE
Ingredients
cut chicken stock

1 1/3 lbs. pork fillet
2 med. dessert apples
4 scallions
2 tbsp olive oil
1 sprig of fresh thyme
3 tbsp mustard
5 tbsp heavy cream
2 tbsp Brandy
Garnish
4 sprigs of thyme
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Method
Put your chicken stock on to warm through. Trim of fat and

tissue from pork fillet, then cut into inch slices.
Rinse, quarter, core and slice apples, and rinse, trip and
chop scallions. Set aside.
Heat oil in a large frying pan, add pork fillet slices and fry
over high heat for 1 minute per side or until meat is very
lightly browned.
Stir flour into pan and cook for 2 minutes, stirring. Then
add onions and stock and bring to a boil, still stirring.
Rinse and dry 1 sprig of thyme, then strip leaves and add to
pan with apples and mustard, salt and pepper. Continue
cooking over moderate heat for 4 minutes, or until the pork
is cooked through.
Stir cream into sauce, then simmer gently 2 minutes. Pour

in Brandy, increase the heat slightly and cook gently for 2
minutes, then transfer onto four plates to serve, and garnish
each with sprig of thyme.
Makes: 4 servings
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OIL AND GARLIC WITH
SPAGHETTINI
Ingredients
1 lb spaghettini
cup olive oil
tbsp paprika
4 garlic cloves (finely chopped)
3 sprigs parsley (stems removed, leaves chopped)
Pinch of hot pepper flakes
Salt (to taste)
Method
Bring a large pot of lightly salted water to boil. Add the

pasta and cook according to package directions until done.
Meanwhile, in a large, heavy bottomed skillet over medium

heat, heat the olive oil. When it is just warm, add the garlic,
parsley, paprika, and hot pepper. Cook until the garlic is
soft, turning off the heat just as the garlic starts to sizzle.
Do not let it brown or burn.
Drain the pasta, reserving some of the cooking water. Add
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the noodles and a pinch of salt to the skillet and toss. If
needed, add a bit of the reserved cooking water to loosen
the sauce. Serve right away.
Makes: 4 servings
ALL SEASONS PIZZA
Ingredients
Pizza Dough
2 cups all-purpose flour

7 g. sachet yeast (dried)
2 tbsp olive oil
and 1 cup water
Toppings
5 oz. baby leeks (trimmed and sliced)

4 oz. button mushrooms (sliced)
1 tbsp white vinegar
4 lg. grilled red pepper pieces (drained and thickly sliced)
2/3 cup canned artichoke hearts (drained and quartered)
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2/3 cup tomato paste
1 tbsp tapenade
1 oz. prosciutto (thinly sliced)
cup pitted black olives (sliced)
cup semi-dried tomatoes (chopped)
cup grated mozzarella cheese
A few sprigs of oregano
Method
Mix flour, yeast and salt in large bowl. Make well in center
and stir in olive oil with enough tepid water to make a
smooth dough. Turn dough out onto lightly floured surface
and knead for 5 minutes until smooth and elastic. Place
dough back in rinsed-out and lightly oiled bowl, then cover
with damp dishcloth or oiled plastic wrap and leave in a
warm place for 1 hour or until doubled in size.
Meanwhile, preheat oven to 400 degrees F. and prepare

toppings. Put leeks in pot with mushrooms and vinegar,
cover and cook on high heat 3 to 4 minutes, shaking pot
occasionally, until softened. Mix peppers with artichoke.
Mix garlic into tomato paste.
Turn out risen dough onto lightly floured surface and

knock back, knead lightly, then roll out or press out with
73
knuckles to about 12 inch round on lightly greased baking
tray.
Spread tomato paste mixture evenly over pizza base, then

pile leeks and mushrooms over one quarter of dough and
pepper and artichokes over second quarter, dot tapenade
and scrunch prosciutto on top. Spread olives and tomatoes
over last quarter. Sprinkle cheese over whole pizza.
Bake pizza 30 minutes until golden around the edges and

lightly browned on top. Scatter some sprigs of oregano
over pizza, cut into slices and serve hot.
Makes: 4 servings
GRILLED ONTARIO CHICKEN

WITH MELON SAUCE
Ingredients
4 skinless, boneless chicken breast (halves)

Salt (to Taste)
tsp black pepper
1 jalapeno pepper
6 tbsp fresh lime juice (divided)
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2 tsp soy sauce
Salsa
1 lg. cucumber
1 sm. cantaloupe (cut into 1 inch cubes)
basket cherry tomatoes (halved)
2 tbsp fresh basil (thinly sliced)
6 cups mesclun (for serving)
Method
Preheat grill or broiler to medium. Sprinkle chicken on

both sides with salt and black pepper. Devein and seed
jalapeno pepper, then mince. In pie plate, mix 2 tbsp lime
juice, garlic, soy sauce and 1 tsp jalapeno. Add chicken and
turn to coat. Marinate at room temperature while preparing
salsa.
Halve cucumbers lengthwise and remove the seeds. Place

cucumber cut-side down on board and thinly slice. In a
medium mixing bowl, toss cucumbers, cantaloupe,
tomatoes, basil and remaining jalapeno and lime juice. Set
aside.
Discard marinade and lightly coat chicken with non-stick

cooking spray. Grill or broil chicken until juices run clear,
75
5 minutes per side, turning once.
Transfer chicken to cutting board and cut diagonally into

strips of inch wide. Toss with cucumber mixture. Divide
mesclun among 4 plates and spoon chicken and melon
mixture over.
Makes: 4 servings
TURKEY WITH LEMON

AND PARSLEY
Ingredients
2 lemons
8 sprigs of fresh parsley
4 turkey breasts (thinly sliced)
2 tbsp olive oil
3 tbsp unsalted butter
5 tbsp chicken stock
Method
Squeeze the juice from 1 lemon into mixing bowl and set
76
aside. Wash any wax from the other lemon, cut into thin
slices and set aside for garnish. Rinse and dry parsley and
set 4 sprigs aside for garnish; finally chop rest and set
aside.
Place turkey slices, one at a time, between two sheets of

plastic wrap and pound gently with rolling pin until
extremely thin. Season with salt and pepper.
Heat oil and half the butter in large frying pan over high
heat; until bubbling. Quickly fry the turkey two at a time if
necessary, 1 minutes each side, until lightly browned and
no longer pink in the middle. Then transfer to warm dish.
Pour stock into frying pan and heat, stirring and scraping
up all residue from bottom. Add half the lemon juice,
remaining butter, and parsley. Reduce to simmer, add your
turkey, overlapping if necessary, and any juices, and heat
through for 30 seconds per side.
Season to taste, and add more lemon juice if you like, then
serve garnished with lemon slices and parsley.
Makes: 4 servings
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TOMATO STEAK BALTI
Ingredients

2 sm. onions
1 lb. steak
2 garlic cloves
1 inch piece fresh ginger root
1 sm. fresh chili pepper
1 green pepper
1 red pepper
3 med. tomatoes
lemon
1 tbsp garam masala
1 tsp ground cumin
Salt (to taste)
Garnish
3 tbsp dried coconut (flaked or shredded)
To Serve
4 nan bread
Method
78
Preheat oven to low setting to keep steak warm later. Heat
1 tbsp oil in large balti pan, wok, or frying pan. Peel and
thinly slice onions; fry over high heat for 3 to 4 minutes,
stirring occasionally, or until soft and lightly browned.
Meanwhile, trim excess fat from beef, then slice into very
thin strips. Peel and crush the garlic, then peel and grate
ginger, and rinse, deseed, and chop chili pepper. Add all to
onion and cook over high heat for 5 minutes, stirring
occasionally, or until the beef is lightly colored. Reduce
from heat and keep warm in oven.
Rinse, deseed, and thinly slice peppers. Add to pan, with

remaining oil, if necessary, and continue frying for 3
minutes, stirring occasionally, or until softened and lightly
browned.
Meanwhile, rinse and roughly chop the tomatoes, then

squeeze juice from lemon and preheat broiler.
Stir garam masala and cumin into frying pan and cook,
stirring continuously for 1 minute. Add tomatoes, lemon
juice, and some salt and simmer, stirring for 3 to 4 minutes.
If mixture becomes dry, add little bit of water.
Sprinkle nan bread with water and broil about 1 minute per
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side. Return beef to pan and heat through. Sprinkle with
coconut and serve with nan bread.
Makes: 4 servings
CHICKEN PATTIES WITH

TASTY GRAVY
Ingredients
3 tbsp butter
1 med. onion (finely chopped)
2 tbsp fresh parsley (minced)
cup all-purpose flour
tsp salt
1/8 tsp cayenne pepper (ground)
cup chicken broth
2 tbsp milk
1 cups ground cooked chicken breasts
1/3 cup plain or seasoned fine dry bread crumbs
1 egg (lightly beaten)
1 cup Tasty Gravy (see below)
Method
80
In a small pot, melt the butter over moderate heat. Add
onions and cook for 6 minutes or until tender. Stir in
parsley.
In another large bowl, combine flour, salt, and cayenne

pepper. Stir into mixture in pot. Cook for 1 minutes or until
bubbly. Add the chicken broth and milk. Cook, stirring
constantly, until the mixture starts to thicken. Cook and stir
for 2 minutes more or until thickened.
Pour mixture into large bowl. Stir in ground chicken and

1/3 cup bread crumbs. Cover and refrigerate for 1 hour.
With hands, shape cup of mixture into inch thick
patty. Repeat with remaining mixture to form total of 8
patties.
Preheat oven to 375 degrees F. Place egg in shallow dish.

Place cup bread crumbs on sheet of wax paper. Coat
patties with the bread crumbs, then dip in egg and coat
again with crumbs. Arrange patties in lightly greased
shallow baking pan. Bake 25 to 30 minutes or until patties
are golden and heated through. Serve with Tasty Gravy.
Makes: 8 servings
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TASTY GRAVY
Ingredients
In a small pot, melt 1 tbsp butter over moderate heat.

Whisk in 2 tbsp all-purpose flour, tsp dried basil, tsp
salt and dash of black pepper. Cook 1 minute or until
bubbly. Add 1 cup milk. Cook, whisking constantly, until
mixture thickens.
CHEESY GRILLED FOCACCIA
Ingredients
1 (400 g.) loaf focaccia bread (sliced in half horizontally)

1 tbsp butter (melted)
2 tbsp mustard
cup double-cream Drie (cut into inch, cubes)
2 cup seeded chopped plum tomatoes
cup red onions (finely chopped)
cup fresh basil (chopped and loosely packed)
tsp freshly ground pepper
Method
82
Preheat the BBQ to 450 degrees F. Brush one side of bread
slice each with melted butter and the other side with
mustard. Place one bread slice mustard side-up on center of
sheet of tin foil that is twice the length of the bread.
In a medium bowl, gently combine the Brie cheese,

tomatoes, red onions, basil and pepper; spread mixture
evenly on bread slice, butter side up. Fold foil around the
bread and seal tightly.
Place foil package directly on hot grill. With lid closed,

sear for 2 minutes per side. Turn burner under bread to low,
leaving other burners at medium high. With the lid closed,
grill 2 to 3 minutes more per side or until bread is toasted
and the cheese is melted.
Let stand for 5 minutes before opening package. Serve right

away.
Makes: 4 serving
CHICKEN PANINI WITH

ROASTED BELL PEPPERS
The word Panini is Italian which is a word for toasted

sandwich, which can be prepared ahead of time, then
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cooked just before you want to serve them. The
combination of grilled peppers, tender chicken, and a
delicious arugula aioli is definitely hard to beat.
Ingredients
2 red bell peppers (left whole)

4 sm. focaccia rolls (halved)
2 lg. cooked chicken breasts (shredded)
A sm. handful of baby spinach
Arugula Aioli:
1 egg yolk
1 tsp vinegar
A bunch of arugula (about 2 oz., coarsely chopped)
2 garlic cloves (crushed)
2/3 cup olive oil
Salt and freshly ground black pepper
Method
Preheat the grill, then cook the bell peppers over hot coals
or under preheated broiler for about 20 minutes or until
charred all over. Put into plastic bag and let cool. Peel off
the skin and discard the seeds, then cut the flesh into strips.
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To make the aioli, put egg yolk, vinegar, and a little salt
and pepper into a food processor and blend briefly until
frothy. Add the arugula and garlic and pulse for 30
seconds. With the machine still running, gradually pour in
the olive oil until the sauce is thickened and speckled with
vivid green. Taste and adjust the seasoning.
Spread a little of the arugula aioli onto the cut sides of each
roll and fill the rolls with the chicken, pepper strips. Press
the halves together.
Preheat the flat plate on the grill and cook the panini over
low heat for 5 minutes, then using tongs, flip over and cook
the other side for a further 5 minutes. If you dont have a
flat plate, cook on a cast-iron grill, either on the grill, or on
the stove. Serve Hot.
Makes: 4 servings
MAPLE-BAKED SALMON
Ingredients
4 skinless, salmon fillets (each 3 oz.)
85
cup almonds (chopped)
cup Canadian maple syrup
cup orange juice
2 tbsp fresh lemon juice
2 tbsp soy sauce
tbsp paprika
Method
Preheat the oven to 425 degrees F. Line an 8 inch square

baking pan with parchment paper. Place the four salmon
fillets in pan leaving inch between pieces.
Chop the almonds by hand or use a hand blender.

Distribute the chopped almonds evenly on top of the fillets.
In a sm. mixing bowl, mix together the maple syrup, orange

juice, lemon juice, soy sauce, paprika and crushed garlic.
Use a spoon to gently baste the marinade over top of each

fillet.
Bake salmon for about 15 to 20 minutes or until the fish is
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just done.
While the fish is baking, baste top with marinade at least

once or twice.
When removing the fish from the pan, leave the leftover
marinade behind or discard.
Serve the fish with rice and a green salad or with

vegetables.
Makes: 4 servings
CAMPFIRE LARGEMOUTH BASS
Ingredients
Salt (to taste)

Vegetable oil
1 cup cornmeal
1 freezer storage bag
1 cup milk
8 largemouth bass fillets
87
tsp paprika
Method
Combine all your dry ingredients in freezer bag and shake.
Soak the bass fillets in a bowl of milk for about 2 minutes.
One at a time, put the fillets in the freezer bag and shake
thoroughly to cover fillets.
Take two of the fillets and place them in the frying pan
coated with vegetable oil. Fry to a lovely golden brown.
Remove to plates and serve with pan roasted potatoes and

green salad.
Makes: 4 servings
SOUTHERN CORONATION
CHICKEN
Ingredients
88
1 chicken (about 3 lbs.)
1 lg. onion (sliced)
1 lg. carrot (chopped)
1 celery stalk (chopped)
6 black peppercorns (lightly crushed)
1 bay leaf
1 lg. banana
2 zucchinis (sliced lengthwise with vegetable peeler into
thin strips)
Sprigs fresh mint to garnish
Mango And Raisin Pilaf:
2 cups rice (well rinsed)

1/3 cup raisins
1 (3/4 oz.) mango (chopped)
2/3 cup pecans
Curry Dressing
5 oz. plain yogurt

5 tbsp mayonnaise
2 tbsp korma curry paste
Grated rind of 1 lemon
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2 tbsp snipped fresh chives
2 tbsp fresh mint (chopped)
2 tbsp parsley (chopped)
Method
Place your chicken in a large pot and cover with water.

Add onions, carrots and celery and bring to a boil; skim
any fat off surface. When bubbles begin to break through
surface, reduce to simmer. Add peppercorns and bay leaf;
simmer for 45 minutes or until juices run clear from
chicken thigh when pierced.
Remove chicken from liquid and set aside to cool. Pour

cooking liquid through a fine sieve into measuring cup.
Discard vegetables.
For Pilaf, Place 2 1/3 cups strained cooking liquid and rice
in pot. Stir in raisins and mango. Bring to a boil; reduce
heat, cover and simmer, according to package instructions,
until all the liquid has been absorbed and the rice is tender.
Remove rice from heat and set aside, covered, for 5

minutes. Transfer rice to bowl and let cool completely.
90
For curry dressing, Place yogurt, mayonnaise, curry paste,
lemon rind and juice in bowl; mix well. Stir in chives, mint,
parsley and pepper.
When chicken is cooled, cut into bite-size pieces and fold

into curry dressing. Slice banana and add to the chicken
mixture. Stir pecans into rice pilaf and spoon onto 6 plates.
Arrange zucchini ribbons on pilaf and top with chicken

mixture. Garnish with fresh mint sprigs and serve.
Makes: 6 servings
BAKED ZUCCHINI EGGPLANT

WITH YOGURT
Ingredients
4 tbsp olive oil

1 onion (finely chopped)
1 (398 Ml.) can diced tomatoes
2 tbsp sundried tomato paste
cup dry red wine
2 bay leaf
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3 sm. eggplants (cut into inch slices
3 zucchinis (thinly sliced)
tsp ground cumin
14 oz. plain yogurt
2 eggs (beaten)
2 tbsp freshly grated Parmesan cheese
Method
Heat 1 cup oil in pot, add onions and cook for 8 minutes
or until softened. Add garlic and cook for another minute,
stirring. Stir in diced tomatoes with their juice, tomato
paste, wine and bay leaf. Cover and let simmer gently for
10 minutes.
Uncover pot and let sauce bubble, 10 minutes or until

thickened, stirring occasionally. Remove bay leaves. Stir in
parsley and pepper.
While sauce is simmering, preheat broiler. Lightly brush

eggplant and zucchini slices with remaining 2 tbsp oil.
Cook under broiler, in batches, 3 to 4 minutes per side or
until browned and very tender.
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Preheat oven to 350 degrees F. Stir cumin into half the
yogurt. Arrange one-third of eggplant slices, in one layer,
in 2 quart ovenproof dish. Spoon over half the tomato
sauce. Arrange half of zucchini slices on top, in layer, then
drizzle with half the cumin flavored yogurt. Repeat layers,
then finish with layer of remaining eggplant slices.
Mix the remaining half of yogurt with beaten eggs and half
the Parmesan cheese. Spoon yogurt mixture over top layer
of eggplant, spreading with back of spoon to cover evenly.
Sprinkle with remaining Parmesan cheese.
Bake for 45 minutes or until top is lightly browned and set

and sauce is bubbling. Serve hot, in baking dish.
LASAGNA WITH EGGPLANT
Ingredients
2 tbsp olive oil

1 lg. onion (chopped)
1 tbsp Italian seasoning
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2 (19 oz.) cans diced tomatoes
1 (28 oz.) can tomato sauce
1 sm. eggplant (peeled and cut into 1 inch pieces)
tsp salt
1 (16 oz.) container silken tofu (drained)
2 eggs
1 cup Parmesan cheese (grated)
9 no-boil lasagna noodles
2 cup mozzarella cheese (shredded)
Method
Preheat your oven to 400 degrees F. Heat oil in a large pot

over medium-high heat. Add onions to cook until tender, 5
minutes. Add garlic and Italian seasoning and cook for 1
minute. Add tomatoes and tomato sauce; bring to a simmer.
Reduce heat to low and simmer until flavours are blended,
40 minutes.
Meanwhile, coat baking sheet with olive oil cooking spray.

Add eggplant, coat with cooking spray and sprinkle with
salt. Toast, turning occasionally, or until browned about 30
minutes.
In a food processor, combine tofu, eggs and Parmesan

cheese; puree until smooth.
94
Coat a 9 x 13 inch baking dish with cooking spray. Spread
1 cup sauce on bottom of dish and arrange 3 lasagna
noodles on top. Spread half of tofu filling over noodles,
followed by half of eggplant. Top with 1 cup sauce and
cup mozzarella. Repeat with another layer, then top with
remaining noodles, sauce and mozzarella.
Cover with tin foil and bake for 1 hour. Remove foil and
bake until heated through, about 15 minutes. Let cool
slightly before serving.
Makes: 12 servings
PORK CHOPS WITH APPLES
Ingredients
1 tbsp onions (chopped)

cup butter
3 cups soft bread cubes
2 cups apples (finely chopped)
cup celery (finely chopped)
2 tsp fresh parsley (minced)
tsp salt (divided)
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6 bone-in pork loin chops
1 tbsp oil
Method
In a small skillet, saute onions in butter until tender.

Remove from heat; add bread cubes, apples, celery, parsley
and tsp salt.
Cook pocket in each chop by making horizontal cut

through meat almost to bone. Sprinkle inside and outside
with pepper and remaining salt. Spoon stuffing loosely into
pockets.
In a large skillet, brown chops on both sides in oil. Place in

a large ungreased baking pan.
Cover and bake at 350 F. for 30 minutes. Uncovered; bake

for 30 minutes longer or until meat thermometer reads 160
F. when inserted into meat and juice runs clear.
Makes: 6 servings
96
FETA WITH TURKISH BREAD
AND VEGETABLES
Ingredients
4 tomatoes (diced)
cup tomato paste
1 Turkish bread (halved horizontally)
1 tbsp fresh rosemary (finely chopped)
1 tsp fennel seeds
cup olive oil
1 eggplant (thinly sliced widthwise)
1 red pepper (deseeded and cut into thin strips)
1 yellow pepper (deseeded and cut into thin strips)
1 tbsp cider vinegar
1 tsp white sugar
6 scallions (halved widthwise and cut into strips)
3 oz. feta cheese (drained and finely crumbled)
Method
Heat your oven to 460 degrees F. Mix tomatoes, tomato

paste and half the crushed garlic in a large bowl. Spread
over bread and set aside. In a small bowl, combine
rosemary, fennel seeds, olive oil and the remaining garlic.
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Lay the eggplant slices and pepper strips on baking tray
and brush sparingly with herb oil mixture. Bake for 8
minutes or until slices are just beginning to soften. Turn
and bake further for another 8 minutes. Remove from oven
and reduce temperature to 425 degrees F.
Stir in cider vinegar and sugar into remaining oil. Add

scallions and some black pepper to season. Add pepper
strips and mix well.
Top bread with half the mixed pepper mixture, cover with
overlapping eggplant slices, then pile remaining pepper
mixture on top, drizzling over remaining herb oil from
bowl. Place bread on baking tray that was used for roasting
vegetables. Top with feta cheese, press down lightly with a
fork, and bake for 10 to 15 minutes or until feta cheese is
golden and vegetables are browned. Cut each piece of
bread into four and serve two pieces per portion.
Makes: 4 servings
MINT & LEMON PORK

TENDERLOIN
Ingredients
98
1 tbsp grated lemon rind
3 tbsp olive oil
3 tbsp liquid honey
1 tbsp fresh mint (chopped)
2 pork tenderloins
tsp salt
tsp black pepper
Method
In a large mixing bowl, whisk together lemon rind and

juice, oil, honey, mint and garlic. Add pork, turning to coat;
cover and refrigerate for 10 minutes or for up to 8 hours.
Place pork on greased grill over medium-high heat; brush

with any remaining marinade. Close lid and grill, turning
once, until juice run clear when pork is pierced and just a
hint of pink remains inside, 15 to 20 minutes..
Transfer to cutting board and tent with foil; let stand for 5
minutes before carving into 1 cm. thick slices. Sprinkle
with salt and black pepper.
99
Makes: 6 servings
PEACHES AND POPPY SEED

PANCAKES
Ingredients

cup granulated sugar
3 tbsp poppy seeds (leveled)
1 tbsp baking powder
tsp salt
2 eggs
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1 cup milk
1 cup sour cream
1 tsp vanilla
Butter for cooking pancakes
Method
Peel peaches and slice into thin wedges.
In the microwave, melt 2 tbsp butter in a small bowl.
In a large mixing bowl, with fork, stir flour with sugar,

poppy seeds, baking powder and salt. Make a well in the
center.
In medium bowl, whisk eggs with milk, sour cream, melted

butter and vanilla. Pour into well in flour mixture (but do
not beat mixture).
Melt 1 tsp butter in frying pan over medium heat. Pour

batter, making silver-dollar size pancakes, or use cup
measure to pour batter.
Top each pancake with 1 to 4 peach wedges, pushing the

peaches into the batter. Cook until the pancake surface is
covered in bubbles and edges start to brown, 2 to 3
minutes. Turn pancakes over and cook for 2 to 3 minutes
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until golden brown.
Place cooked pancakes on plates and keep warm in low

temperature oven while youre cooking the rest of the
pancakes. Serve pancakes with Canadian maple syrup.
Makes: 4 servings
TENDERLOIN & SHRIMP

SPECIAL
Ingredients
1 tbsp onions (finely chopped)

2 tbsp olive oil (divided)
2 tbsp butter (divided)
cup beef broth
16 medium shrimps (uncooked, peeled and divided)
1 tbsp fresh parsley (minced)
4 beef tenderloin steaks
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1/2 tbsp paprika
Method
In a small skillet, saute onions and garlic in 1 tbsp oil and 1

tbsp butter until tender. Add broth; cook and stir for 1
minute. Add shrimps; cook and stir until shrimps turn pink,
3 to 5 minutes. Add parsley and paprika.
Meanwhile, make horizontal cut three-fourths of way

through each steak. Place three shrinks in each pocket.
Cover the remaining shrimp and sauce for garnish; set aside
and keep warm.
In a large skillet, heat remaining oil and butter over

medium-high heat. Add steaks; cook until meat reaches
desired doneness (10 to 13 minutes medium), turning once.
Top with remaining shrimps and sauce.
Makes: 4 servings
MARSALA VEAL
Ingredients
103
12 lg. button mushrooms
1 lb. veal cutlets
tsp pepper
Salt (to taste)
2 tbsp margarine (cut into 4 pieces)
3/3 cup dry Marsala wine
3 tbsp flat-leaf parsley (chopped)
Method
Preheat your oven to 250 degrees F. Place baking sheet on

middle rack of oven. Trim ends of mushrooms, then thinly
slice mushrooms and set aside.
Place veal between pieces of wax paper and pound with

meat mallet, from center out, to 1/3 inch thickness.
Sprinkle with salt and pepper. Place flour in ziplock bag.
Add veal, a few slices at a time, and shake to coat.
Coat large frying pan with non-stick cooking spray set over
high heat. Melt 1 piece of margarine in pan, tilting to coat.
Saute a few pieces of veal at a time until browned, about 1
minute per side. Transfer cutlets to baking sheet in oven,
repeat with the remaining veal, adding margarine as
needed.
Saute mushrooms in pan until golden, about 3 minutes.
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Pour in Marsala, scraping up brown bits that is left in pan.
Cook until pan juices are reduced to cup, 2 minutes.
Return veal to pan, stalking if necessary. Turn to coat with
hot pan juices and sprinkle with parsley.
Makes: 4 servings
COD WITH STUFFING CROUTONS
Ingredients
1 cup plain yogurt

2 cups finely chopped fennel fronds (divided)
1 tsp lemon juice
1 tsp snipped chives
1/8 tsp salt (optional)
cup onions (chopped)
4 tbsp oil
4 cups stuffing croutons
1 cup chicken broth
2 eggs (beaten)
4 cod fillets
105
1 med. lemon (sliced)
tsp paprika
Method
For Sauce
Combine yogurt, cup fennel, lemon juice, chives, salt

and pepper, paprika, in a bowl. Cover and refrigerate for 2
hours or overnight.
In a small skillet, saute your celery and onions in oil until

they are tender. Remove from heat. Stir in croutons, broth,
eggs, and the remainder of fennel. Spoon about 1 cup
stuffing mixture onto each fillet; roll fish around the
stuffing.
Transfer to greased 2 quart baking dish. Top each with

lemon slices. Bake uncovered , at 350 F for 35 minutes or
until the fish flakes easily with fork and thermometer reads
160 F. Serve with fennel sauce.
Makes: 4 servings
106
TOMATO SAUCE AND ITALIAN
MEATBALLS
Ingredients
1 tsp olive oil

tbsp paprika
2 celery stalks (finely chopped)
8 oz. lean ground beef
8 oz. lean ground pork
cup fresh bread crumbs
1 egg white
tsp oregano (dried)
tsp basil (dried)
1 can tomatoes (crushed)
2 onions (finely chopped)
2 tbsp tomato paste
1/8 tsp salt
Method
Preheat your oven to 350 degrees F. In a small frying pan,

heat your oil over moderate heat. Add garlic and celery and
107
saute until softened and light browned for 5 minutes.
Remove from heat and let cool slightly.
In a bowl combine ground beef, ground pork, bread

crumbs, egg white, oregano, paprika and basil. Stir in
celery mixture until just combined.
Using your hands, shape mixture into 16 meatballs about 1

inch across.
Spray rack with vegetable oil cooking spray. Place the

meatballs on rack over baking tray, and bake until they are
well browned on all sides, 15 minutes, turning
occasionally. Transfer to plate and reserve.
Meanwhile, in a large nonstick frying pan over moderate

heat, combine tomatoes, onions and tomato paste and bring
to a boil. Cover and simmer mixture until slightly
thickened, about good 12 minutes.
Return meatballs to frying pan. Cover and cook until they

are cooked through. Stir parsley into tomato sauce and
season with salt and black pepper.
Makes: 4 servings
108
PIZZA PITAS
Ingredients
Olive oil for greasing

2 whole-wheat pita breads
3 tbsp ketchup
tsp Tobasco sauce
2 oz. Mozzarella cheese
2 oz. Cheddar cheese
2 oz. Pont-lEveque,
2 oz. Chaumes (or Oka cheese)
1 med. onion
2 med. tomatoes
lg. green pepper
2 garlic cloves
1 tbsp olive oil
4 black olives
Garnish
A few sprigs each of fresh marjoram and basil.

2 tsp Parmesan cheese
Method
Preheat your oven to 375 degrees F. Lightly oil baking
109
sheet. Open pitas and split in half with a sharp knife.
Mix ketchup and Tobasco sauce. Spread some on each pita

half and arrange on baking sheet.
Grate Mozzarella and Cheddar cheese together and sprinkle

over pitas.
Slice or dice Pont-lEveque, Chaumes and spread evenly

over grated cheese.
Peel onions and slice into thin wedges. Rinse and dry
tomatoes and green pepper. Slice tomatoes into rounds.
Deseed and fine chop pepper. Arrange onion and tomatoes
on top of cheese and scatter with chopped peppers.
Peel and crush garlic, mix with olive oil and drizzle over
pitas. Place one olive in center of each and bake on top
shelf of oven for 10 minutes.
Meanwhile, rinse and dry herbs, strip off leaves and put
into a bowl. Add Parmesan cheese and mix.
Remove pitas from oven, sprinkle with herbs and Parmesan

mixture, and serve hot.
110
Makes: 4 servings
GEORGES T-BONE STEAK
Ingredients
3 tbsp steak sauce

4 tsp minced fresh parsley (or 1 tsp dried thyme)
tsp paprika
tsp ground black pepper
tsp cayenne pepper
2 beef T-bone steaks
tsp salt
Method
Coat the grill rack with non-stick cooking spray before

starting grill. In a small mixing bowl, combine steak sauce,
thyme, paprika, pepper and cayenne.
Sprinkle steaks on both sides with salt. Spoon about 2 tsp

steak sauce mixture on one side steaks.
Place on grill sauce, side down, cover, over medium heat

for 6 minutes. Brush with remaining sauce and turn. Grill
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for 4 to 6 minutes longer or until the meat reaches desired
doneness, (for medium-rare, meat thermometer should read
145 F; for well-done 170 F). Serve with grilled veggies.
Makes: 2 servings
CHARRED VENISON T-BONES WITH

CAJUN GRILLED VEGETABLES
Ingredients
6 (10 oz.) venison t-bones

1 med. sweet potato
1 sm. zucchini
1 med. green pepper
2 ears corn
1 sm. onion (chopped)
6 tbsp olive oil
4 cloves garlic (chopped)
1 dry chili
Salt and pepper (To taste)
5 sprigs thyme
1 tbsp Cajun spice
1 cup black beans (cooked or canned)
112
Method
Boil 8 cups of water with 1 tbsp salt. Slice zucchini

lengthwise in three and put in a large bowl with corn ears.
Cut pepper in half, remove the seeds and add to bowl.

Season vegetables with some salt and pepper, 3 thyme
sprigs and 4 tbsp olive oil.
Slice sweet potato into 6 cubes then blanch for 7 minutes,

strain and add hot to marinated vegetables. Grill corn,
zucchini and pepper, then set it aside to cool.
Toss sweet potatoes with Cajun spice then grill, keeping

hot. Dice the green peppers and zucchini, remove kernels
from corn.
Preheat pan and add olive oil and 1 crushed dry chili. Add
chopped garlic and onions then saute for 2 minutes in 2
tbsp olive oil.
Add corn, green pepper, zucchini, black beans and the

remaining thyme. Saute until hot (about 3 minutes).
Adjusting seasoning and serve with Cajun sweet potato.
Venison T-bone
113
Preheat grill. Season meat, then char on each side for 3
minutes.
Let the meat rest for 5 minutes. Then serve right away.
GEORGES GRILLED LEG OF LAMB
Ingredients
2 lbs. leg of lamb

3 tbsp paprika
2 tbsp rosemary
Salt and pepper (to taste)
Method
Take the lamb out of refrigerator 1 hour before cooking and

rub with, garlic, paprika, rosemary, salt and pepper.
Light the BBQ and heat to high. Char the lamb until golden
brown all over, about 3 to 5 minutes on each side.
114
Add cedar to coals, either fresh green boughs or soaked
cedar chips.
Reduce the heat to medium (350 degrees), close the lid and
roast for 20 minutes.
Remove from the BBQ, cover with foil and let rest for 10
minutes. Slice and serve.
GEORGES SUMMER RIB

STEAK
Ingredients
3 tbsp vinegar
2 tbsp water
tsp salt
tsp paprika
tsp dried red hot pepper flakes
tsp black pepper (coarsely grounded)
2 bay leaves
cup olive oil
1 cup fresh parsley (finely chopped)
115
Steak:
1 rib, t-bone or porterhouse steak (about 2 lbs.)

1 tsp salt
1 tsp paprika
Method
Sauce:
Stir vinegar, paprika, with water, garlic, salt, red pepper

flakes, black pepper and bay leaves until salt is dissolved.
Whist in oil and stir in parsley. Divide in half. Brush the

half without the bay leaves evenly over the steak. Let stand
for about 15 minutes.
Steak:
Preheat your outdoor grill to high heat. Use a sharp knife to

cut notches in the thicker pieces of fat that surrounds the
outside of the steak. Sprinkle evenly with salt and paprika.
Place steak on the top grill. Reduce the heat to medium-

high and cook, covered, for 7 minutes. Turn and grill for 5
to 10 minutes longer or until the meat is medium-rare.
116
Remove from grill and rest, loosely tented with foil, for 5
minutes. Cut into portions. Discard bay leaves and stir
sauce. Serve on the side with the steak for dripping.
Makes: 4 servings
HONEY KISSED GRILLED

SHRIMPS
Marinade:
2 tbsp lightly packed fresh dill fronds

tsp paprika
1 tbsp onion (chopped)
1 tbsp lemon juice
2 tsp liquid money
2 tsp mustard
2 tsp lemon zest (freshly grated)
1 tbsp salt
1 tbsp black pepper
tsp hot pepper sauce
cup olive oil
117
Shrimp:
tsp hot pepper flakes

2 lbs. jumbo shrimps (in shells)
tsp salt
tsp ground pepper
Method
For Marinade: Combine the dill, onions, paprika, vinegar,

lemon juice, honey and mustard, lemon zest, capers, salt,
pepper, garlic and hot pepper sauce in a blender or food
processor.
Blend until well combined. With the motor running, drizzle

in the oil.
Stir in the hot pepper flakes and transfer to a tightly

covered container. Cover and refrigerate for up to 3 days.
For Shrimps: Slice into shrimp shells and almost all the
way through the meat of each shrimp so that they can be
folded open to lie flat.
Toss the butterflied shrimp with half the marinade mixture.

Set aside.
118
Preheat the grill to medium-high and grease lightly.
Remove shrimp from marinade mixture. Grill, basting often
with the remaining marinade mixture, for 5 minutes per
side or until cooked through.
Makes: 8 servings
GEORGES LAMB AND SWEET PEPPER

KABOBS WITH MANGO CHUTNEY SAUCE
Ingredients
3 tbsp olive oil

2 tbsp mild curry paste
1 pkg. thawed frozen boneless lamb lions (or 16 lamb
chops)
1 red pepper
1 green pepper
1 yellow pepper
tsp salt
tsp black pepper
cup plain yogurt
2 tbsp mango chutney
1 tsp ground cumin
119
Dash of hot pepper sauce
10 fresh mint leaves
Metal or wood skewers
Method
Stir olive oil with curry paste and half the garlic. Cut lamb
into 1 inch cubes. Toss lamb to coat evenly with half the
curry mixture. Cover tightly and refrigerate for at least 1
hour.
Remove the stems, seeds and the white membrane from the
peppers and cut into chunks. Toss the peppers with the
remaining curry mixture and reserve.
Preheat your grill to medium-high. Thread, equal amounts

of cubed meat (or two chops each) and peppers alternately
onto metal or wooden skewers. Brush all over with any
marinade remaining in bowls. Sprinkle with salt and black
pepper.
Grill kabobs on a greased grill, turning until charred on

each side for about good 10 minutes or until medium-rare.
Let rest for 5 minutes.
Meanwhile, combine remaining garlic, yogurt, chutney, hot
120
cumin, hot pepper sauce and mint in a mini-chopper,
blender or a food processor and blend until smooth. Serve
kabobs with chutney sauce on the side.
Makes: 8 servings
INDIAN VEGETARIAN BURGERS
Ingredients
1 (14 oz.) can refried beans

cup chickpea flour
tsp paprika
1 lg. onion (finely chopped)
1 tbsp ginger (finely chopped)
1 green chili (finely chopped)
1 tsp fenugeek leaves
1 tsp Garam Masala
1 tsp Chana Masala
1 tsp salt
2 tsp olive oil
Method
In a large mixing bowl combine the refried beans, chickpea
121
flour, onions, paprika, ginger, green chili, fenugeek leaves,
garam masala, chana masala, and salt. Mix gently
thoroughly to combine all the ingredients. Form into four
small burger patties.
Heat the oil in a non-stick skillet over medium-high heat.

Place the patties in the pan, making sure that they are not
touching.
Cook until they are golden brown on both sides, about 3

minutes. Serve on whole wheat buns with bean spouts and
avocado (or with your choice of vegetables and
condiments).
Makes: 4 servings
THE GREAT WISH-KABOB
Ingredients
lbs. lean deli ham (sliced, rolled and cut into 1 inch
chunks)
4 slices multi-grain bread (cut into cubes)
2 cucumber (cut into chunks)
1 pint cherry tomatoes
122
1 cup Colby Jack cheese (cubed)
Dipping Sauce
cup ranch dressing

cup taco sauce
12 wooden skewers
Method
Alternate threading ingredients on wooden skewers. If your

children are old enough, let them participate in the fun.
Combine ranch dressing and taco sauce, garnish with

chopped green onions and grated cheese if desired.
Makes: 12 servings
BEET CRAPE THE VEGETABLE

SPRINGROLL
Ingredients
Vegetable Filling:
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Olive oil 45 ml
Butter, unsalted 10 ml
1 med. onion (finely chopped) 100 ml
Sweet potatoes (peeled and cut into matchstick size) 250 ml
Green cabbage (cut into julienne) 250 ml
White wine 100 ml
Sugar snap peas (cut into julienne) 250 ml
Green leaf lettuce (washed)
2 cloves garlic (thinly sliced)
2 carrots (thinly sliced)
In a large frying pan over medium-high heat, cook onions

and garlic until soft and translucent for about 4 minutes,
stirring occasionally. Add the white wine and cook for 2
minutes. Add carrots, cabbage and sweet potatoes and cook
covered until vegetables are tender, 5 to 8 minutes.
Add sugar snap peas and cook for 3 minutes. Season to

taste with salt and pepper. Transfer the mixture onto a plate
and refrigerate until needed.
Beet Crapes:
Red beets 70 g
All purpose flour 375 ml
2 eggs
124
Milk 250 ml
Salt 2 ml
White sugar 2 ml
Butter (unsalted, melted)
Wrap the beets in foil and cook in a pre-heated oven at 350

degrees F until tender, about 40 minutes. Peel and puree in
the food processor. Refrigerate until cool.
In a mixing bowl combine your eggs, flour, milk, sugar,

and beets and whisk until smooth. Strain mixture and
refrigerate for 5 minutes.
Pre-heat an 8 inch non-stick pan over low heat and brush

with butter. Ladle a thin layer of batter (approximately 60
ml) into the pan. Immediately tilt pan from side to side for
even distribution. Cook crepe for approximately 1 minute
or until set. Flip crepe with an offset spatula. Transfer crepe
onto a plate. Repeat procedure. Set aside to cool. Cut into
halves.
Dill And Chevre Dip:
Chevre 30 g
Dill (finely chopped) 60 ml
Lemon juice 15 ml
125
Yogurt 250 ml
Salt 2 ml
Black pepper 2 ml
Mix the combination and refrigerate.
Assembly:
Place the halved crepes on a clean surface. Arrange a

lettuce leaf on top of crepe with one inch of the leaf above
the cut side of the crepe. Spread a spoonful of vegetable
filling on top of the leaf.
Fold the rounded side of the crepe over a third of the

filling. Roll one side and continue rolling to form a
cylinder.
Repeat with the remaining crepes. Arrange the rolls on a

platter and serve at room temperature with Dill and Chevre
Dip.
Makes: 8 servings
THE ISLANDS JERK CHICKEN
126
Ingredients
4 lbs. chicken
1 bottle Grace Jerk BBQ Sauce
1 bottle Grace Jerk Marinade
Method
Get your 4 lbs of chicken and cut it into 8 serving pieces.

Rinse the chicken pieces under cold running water and pat
dry with paper towels.
Place the chicken in a large resealable plastic bag and pour

in the Grace Jerk marinade . Press the air out of the bag
and seal tightly and turn the bag to distribute the marinade
well. Refrigerate the bag for 3 hours.
Remove the chicken from the bag. Preheat your grill to 350
degrees F for 30 minutes, turning every 5 to 10 minutes.
Baste with Grace Jerk BBQ Sauce during the last 10

minutes of grilling time.
Remove from the grill and serve with your favorite side
dish or with Georges Peas And Rice.
Makes: 8 servings
127
Marinate Time: 120 minutes
GEORGES PEAS AND RICE
Ingredients
2 cups coconut milk

2 cups water
1 green onion (crushed)
1 med. onion (chopped)
tsp thyme flakes
tsp paprika
1 can red kidney beans
tsp salt
1 lb. white rice
1 whole hot pepper
Method
Combine the coconut milk, beans and water in a 3 litre pot

(3 quart) pot and bring to a boil.
128
Add the crushed green onions, paprika, chopped onions
and thyme flakes, salt and stir. Allowing to simmer for 10
minutes.
Stir in the rice and the whole hot pepper, cover and bring to
a boil. Lower the heat and allow rice to cook until the
grains are tender. Caution: Be careful when you are
stirring to avoid breaking the hot pepper.
Makes: 6 servings
MEX-TEX FLANK STEAK WITH

CORN SALSA
Ingredients
1 cup BBQ sauce

1/3 cups white vinegar
2 tbsp molasses
1 lbs flank steak
1 cup canned corn kernels (drained)
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1 cup red bell pepper (diced)
1 cup canned black beans (drained and rinsed)
1/3 cup green onions (chopped)
cup parsley (or Cilantro) (chopped)
Method
Whisk the BBQ sauce, vinegar, molasses and hot pepper

sauce in a bowl. Place the flank steak in a shallow, non-
reactive baking dish and pour the sauce mixture over the
steak. Cover with plastic wrap and refrigerate for 2 hours or
overnight.
For the salsa, spray a non-stick skillet with cooking oil.

Place over medium heat, and saute the corn and red
peppers until the corn begins to brown, about 15 minutes.
Stir in the beans, onions and parsley. Set aside.
Remove the steak from the marinade, and set the marinade
aside in a small saucepan.
Preheat the BBQ or a non-stick grill pan to medium-high

and spray with cooking oil. Cook the beef over medium-
high heat for 5 to 8 minutes per side, or until its done to
your liking.
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While the steak is cooking, bring the reserved marinade to
a boil and boil for 5 minutes. Serve the steak with the sauce
and salsa on the side.
Makes: 6 servings
HUNGARIAN SMASHED
POTAROES
All the members of my family love mashed potatoes, but

have you ever hears of Smashed Potatoes. What am I
hearing, youre saying NO. Well youre in luck, if you
never heard of Smashed Potatoes youre in for a treat.
Seasoning and baking turns these flattened potatoes into a

crispy, delicious dish. Try it.
Ingredients
8 lg. white potatoes

2 tbsp olive oil
2 tbsp Parmesan cheese (grated)
Pinch of paprika
131
Pinch of salt
3 tbsp fresh parsley (finely chopped)
Method
Preheat your oven to 400 degrees F. Line a baking sheet

with foil and spray with cooking oil.
Place the potatoes in a saucepan, cover with water and

bring to a boil. Boil for 15 minutes, or until fork-tender.
Drain and place on the prepared baking sheet. With the
palm of your hand, press the potatoes flat, trying not to
break them (cracks are normal).
Brush with 1 tbsp of the olive oil.
Combine the cheese, garlic powder, paprika and salt in a

small mixing bowl. Sprinkle half of the mixture over the
potatoes. Bake for 15 minutes.
Turn them over, brush with the remaining olive oil and
sprinkle with the remaining cheese mixture. Bake for
another 15 minutes. Garnish with the parsley.
Makes: 4 servings
132
SEA SCALLOP SKEWERS
Ingredients
Balsamic Glaze:
1 cup balsamic vinegar

cup light brown sugar
Boil together balsamic and brown sugar. Check

consistency, let cool and drizzle on plate. Should have the
consistency of maple sugar.
Makes: 8 servings
Skewers:
16 pieces (10 to 20 size) sea scallop

8 red grape tomatoes
8 yellow grape tomatoes
2 tbsp olive oil
1 bunch tarragon (chopped)
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8 wooden skewers
Method
Marinate scallops, tarragon, olive oil, and tomatoes.

Skewer on wooden skewers, grill to order, approximately 2
minutes on each side.
Place skewers on plate and add warm balsamic glaze

drizzle.
BBQ MAPLE SALMON
Ingredients
4 (6 oz.) fresh salmon (fillet cut)

tsp garlic salt
Pinch of ground black pepper
tsp paprika
Method
134
Mix maple syrup, paprika, garlic salt, and black pepper.
Place salmon portions in a shallow dish, and coat with

maple syrup mixture. Cover dish, and marinade salmon
portions in refrigerator for 30 minutes, turning over at 15
minutes.
Drain salmon steaks and discard used marinade.
BBQ salmon portions over medium heat for 8 to 10

minutes or until cooked to taste.
Makes: 4 servings
BUTTERED SALMON STEAKS WITH

HORSERADISH AND DILL
I suggest buttered baby potatoes as a side for this excellent

dish.
Ingredients
cup soft butter

cup bottled horseradish (drained)
135
2 tbsp fresh dill (finely chopped)
1 tbsp shallot (finely chopped)
1 tsp salt
1 tsp black pepper
4 (6 oz.) salmon steaks
2 tbsp olive oil
Method
Stir together the butter, horseradish, dill, shallot, tsp salt,

and tsp black pepper in a medium bowl.
Transfer butter mixture to a sheet or parchment or wax

paper and roll into 1 inch thick cylinders. Close ends of
paper, and then chill until firm, about 30 minutes.
Brush salmon steaks on both sides with oil, and then

sprinkle with remaining salt and pepper.
Oil the grill rack, then grill the salmon steaks for 8 to 10
minutes or until cooked to taste.
Serve each salmon steaks topped with slice of horseradish

butter.
136
Makes: 4 servings
A SPICY THAI SALMON SKEWERS
Ingredients
4 fresh salmon skewers (cubed salmon already on skewers)

2 sticks bruised lemon grass
2 tbsp soy sauce
3 gloves garlic (crushed)
1 inch ginger (peeled and chopped)
1 red chili (finely chopped)
2 limes (juice)
cup olive oil
Method
Stir together the lemon grass, soy sauce, crushed garlic,

chopped ginger, chopped chili, lime juice and olive oil.
Place salmon skewers into large plastic bag with half of

seasoning mix, close bag and refrigerate for 1 hour turning
over at 30 minutes.
137
Drain salmon skewers and discard used marinade. BBQ the
salmon skewers over medium heat for 10 minutes or until
cooked to taste.
Brush the steak skewers with the remaining reserved

marinade while you are grilling.
Makes: 4 servings
GRAIN MUSTARD CRUST

WITH SALMON
Ingredients
4 (6 oz.) salmon portions (fillet cut)

4 tbsp ground brown mustard seed
2 tsp shallots (finely chopped)
2 sprigs fresh tarragon (stems removed, finely chopped)
tsp salt
cup ice wine (sweet white wine can be also used as a
substitute)
1 lbs. baby potatoes (sliced in half, boiled in salt water until
fork tender)
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4 cups baby spinach
lb. asparagus (bottoms removed and blanched in boiling
salt water until tender crisp. Rinse in cold water right away)
4 tbsp home-made mustard vinaigrette (See recipe below)
Method
Combine ground mustard seed, chopped shallots, fresh

tarragon and salt in a small mixing bowl. Add ice wine (or
sweet wine) and blend into a paste. Divide evenly among
top side of salmon filets.
Heat olive oil to medium in a large frying pan. Place

salmon skin side down in frying pan and cook until bottom
is cooked a third way through.
Remove salmon from pan and place on a greased cookie

sheet. Broil in a oven for 7 minutes or until the salmon
flakes easily (DO NOT overcook).
Remove salmon and tent with foil to keep warm.
Toss baby potatoes, baby spinach and asparagus with

mustard vinaigrette until just coated.
Divide into four plates. Top each salad with salmon. Serve
139
right away.
Makes: 4 serving
MUSTARD VINAIGRETTE
Ingredients
cup olive oil

1 tbsp Dijon mustard
cup white wine vinegar
1 green onion (white only, finely chopped)
2 garlic cloves (finely minced)
1 tsp fresh tarragon (chopped)
Salt (to taste)
Method
Vigorously whisk all the ingredients together and toss with

potatoes and vegetables.
140
GARLIC SHRIMP
(SHRIMP IN GARLIC)
Ingredients
6 tbsp olive oil

tsp red pepper flakes
tsp paprika
10 garlic cloves (thinly sliced)
16 shrimps (peeled and deveined)
2 tsp salt (divided)
1/8 tsp black pepper (divided)
cup lemon juice
cup parsley (roughly chopped)
Method
In a pot over medium-high heat, heat the oil. Saute pepper

flakes and garlic for 1 minute, then add the shrimps and
saute for another 1 or 2 minutes. Add 1 tsp salt, paprika
and a pinch of black pepper.
Remove shrimp using a slotted spoon when just cooked

through and pink. Remove garlic just as it starts to brown
and set aside.
141
Add lemon juice to pot (keeping heat at medium-high), and
reduce by three-quarters, shaking pan frequently to
emulsify sauce, about 5 minutes.
Season with the remaining salt and pepper and add the
parsley. Place shrimps on a platter and drizzle with sauce
and garlic.
GEORGES GRILLED FLANK STEAK

WITH
TOMATO & WATERMELON SALAD
Ingredients
2 lbs flank steak (about 1 inch thick)

3 tbsp olive oil
1 tbsp rice vinegar
142
1 tsp fresh red chili (seeded, thinly sliced)
tsp sugar
4 sm. tomatoes (in assorted colors, cut into 1 inch, dice)
2 cup seedless watermelon (1 inch, diced)
1 tbsp basil (chopped)
2 tsp chives (chopped)
tsp paprika
Method
Pre-heat your grill to medium-high.
Rub steaks with 1 tbsp olive oil and season generously with
salt and pepper, and paprika. Cook on grill, turning once,
about 5 minutes per side for medium-rare. Remove from
heat and rest on cutting board loosely covered with foil for
10 minutes.
Meanwhile, combine remaining 2 tbsp olive oil, paprika,

rice vinegar, chili and sugar in a small bowl and whisk to
blend. Season with salt and pepper and set aside. In a lg.
bowl, combine the tomatoes, watermelon and herbs. Just
prior to serving, toss tomato mixture with reserved
vinaigrette.
143
To serve, slice steak against the grain into 1/8 inch
thickness or strips and divide equally among 4 plates. Serve
with watermelon salad.
Makes: 4 servings
SWEET AND SMOKEY

CHICKEN LEGS
Ingredients
3 med. onions (sliced)

3 lbs chicken legs
1 tsp hickory smoked salt
cup ketchup
cup white vinegar
2 tbsp prepared mustard
tbsp paprika
Dash of salt
Method
144
Place your onions in a greased 13 inch by 9 inch by 2 inch
baking dish; arrange the chicken in single layer over
onions. Sprinkle with salt.
Combine the remaining ingredients and pour over all,

completely coating the chicken.
Bake, uncovered in the oven at 350 degrees F, for 1 hour or

until juices run clear, baste several times.
Makes: 6 servings
TRADITIONAL CHOLENT
( A Jewish And Aboriginal Cuisine)
Ingredients
4 med. onions (diced)

2 tbsp olive oil
4 lbs kosher beef inside (round, diced)
1 cup lima beans (dry)
1 cup barley (rinsed)
4 lg. potatoes (diced)
145
4 garlic cloves (peeled and sliced)
2 sprigs rosemary (fresh)
2 med. carrots (sliced)
2 qt. beef kosher stock
Salt (to taste)
Method
In a large rondue, sweat off the onion, remove and reheat

pan, brown the beef in small portions, remove and hold (or
set aside).
Deglaze pan with a bit of the stock, add the garlic and the
fresh rosemary, scrape sediments from the pan, add more
stock bring to a boil and add the rest of the beef, beans,
potatoes and carrots.
Pre-heat your oven to 325 C. Let simmer for a while, add

the barley and the seasoning. Cover, bring to a simmer and
then place in an oven-proof casserole dish and cover with a
lid.
Bake in the oven at 325 C until tender about 30 minutes,

remove let rest and serve with knishes.
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WHITE STIR-FRIED FISH WITH PEAS
AND BASIL
Ingredients
2 tbsp olive oil

2 onions (chopped
2 red peppers (deseeded and thinly sliced)
2 yellow peppers (deseeded and thinly sliced)
6 oz sugar snap peas
1 lbs white fish fillet (skinned and cut into 1 inch
chunks)
1 lemon (zest, grated and juiced)
2 tsp peppercorn (coarsely crushed)
cup frozen peas (thawed)
cup bean spouts
Small bunch of fresh basil (finely shredded)
Method
Heat a large frying pan over high heat and add 1 tbsp oil.
Add onions and stir-fry for 1 minute. Stir in peppers and
147
sugar snap peas; continue stirring for 5 minutes or until the
vegetables are tender but still crisp. Transfer vegetables to
plate using a spotted spoon and keep in a warm place.
Add the remaining oil to the pan and heat, then add fish
and stir-fry over gentle heat for 4 minutes (carefully
turning the chunks so as not to break them up) until fish is
cooked through and flakes easily when tested with point of
a knife.
Add the lemon zest, lemon juice and crushed peppercorns

to pan. Return the stir-fried vegetables to pan together with
peas and bean spouts. Heat through, stirring for 3 minutes.
Scatter basil over top and serve at once.
Makes: 4 servings
GRILLED PEACH PEAR KABOBS
Ingredients
fresh pineapple (trimmed and cut into 1 inch chunks)

3 med. nectarines (cut into 1 inch chunks)
3 med. pears (cut into 1 inch chunks)
3 med. peaches (cut into 1 inch chunks)
148
4 plums (cut into 1 inch chunks)
10 apricots (halved)
Honey (or corn syrup)
Method
Thread the pineapples, nectarines, pears, apricots and

plums alternately onto a metal or soaked wooden skewers.
Grill, uncovered, over medium heat till the fruit is heated

through, about 6 minutes, turning often. Brush with honey
or corn syrup during the last minute of grilling time.
Makes: 6 servings
HONEY RASPBERRY BBQ WINGS
Ingredients
3 tbsp honey
2/3 cup barbecue sauce
2/3 cup seedless raspberry jam
3 tbsp onions (finely chopped)
149
2 jalapeno peppers (seeded and finely chopped)
2 tsp garlic (minced, divided)
tsp salt
15 chicken wings (about 3 lbs.)
1 med. onion (sliced)
1 cup water
Method
In a medium mixing bowl, combine the barbecue sauce,

jam, chopped onions, peppers, honey, 1 tsp garlic, (1 tsp
liquid smoke - if desired), and salt; mix well. Cover and
refrigerate for at least 2 hours.
Cut chicken wings into three sections, discard wing tips.

Place the chicken wings into a greased 15 inch by 10 inch
by 1 inch baking pan. Top with sliced onions and
remaining garlic. Combine the water and remaining liquid
smoke (if desired) and pour over wings.
Cover and bake in the oven at 350 degrees F for 30 minutes

or until the juices run clear. Transfer wings to a greased
broiler-pan, brush with sauce. Broil 4 to 6 inches from the
heat for about 20 to 25 minutes, turning and basting every
5 minutes or until wings are well coated.
150
Makes: 6 servings
JERK CHICKEN GRILLED JAMAICAN

STYLE
Ingredients
1 tbsp allspice
1 tbsp ginger (freshly minced)
1 lg. pickled jalapeno pepper (minced)
cup white vinegar
1 tbsp brown sugar
1 tbsp olive oil
1 tsp black pepper
tsp salt
4 boneless, skinless chicken breasts (about 5 oz. each)
8 scallions
3 red peppers (cut into 32 chunks)
24 canned pineapple chunks (about 1 cups)
Method
151
Combine allspice, ginger, garlic, jalapeno peppers, vinegar,
brown sugar, oil, black pepper and salt in a large bowl.
Measure out 2 tbsp of mixture and set aside. Add chicken
to mixture remaining in the bowl and turn to coat on all
sides. Refrigerate for 60 minutes. (Do not leave the
chicken longer then 60 minutes or ginger and vinegar
will start to break down the texture of the chicken.)
Trim scallions leaving just a small portion of tender green.

Cut each scallion into three pieces.
Pre-heat grill to medium. On each of 8 long skewers,

alternately thread 3 pieces of scallions, 4 pieces of bell
peppers and 3 pieces of pineapple.
Lift chicken from marinade and place the chicken on the

grill. Brush reserved 2 tbsp spice mixture over skewers and
place on grill. Grill, turning chicken and skewers once,
until chicken is cooked through and vegetables are crisp-
tender, about 5 to 10 minutes for the skewers, and 10 to 15
minutes for the chicken.
Makes: 4 servings
THE POOR MANS FILET MIGNON
152
Ingredients
2 med. eggs (beaten)

4 slices bread (crumbled)
cup milk
2 tsp salt
1 tbsp onions (minced)
2 tsp dried celery flakes
tsp chili powder
1 bottle (18 oz.) barbecue sauce (divided)
2 lbs. beef (lean and ground)
12 slices uncooked bacon
Method
In a large mixing bowl, combine the first 7 ingredients and

2 tbsp barbecue sauce. Crumble beef over mixture and mix
well. Form into 12 thick patties. Wrap a bacon slice around
the sides of each patty and secure with a toothpick.
Bake on a rack at 350 degrees F for 60 minutes or until the

meat is no longer pink and the meat thermometer reads 160
F. Baste frequently with the remaining barbecue sauce
during the last 30 minutes of cooking.
153
Makes: 12 servings
PIZZA ON THE GRILL
Ingredients
1 pkg. (1/4 oz.) active dry yeast

1 cup warm water
2 tbsp olive oil
2 tsp white sugar
1 tsp baking soda
1 tsp salt
Topping:
2 cups cooked chicken (cubed)

cup barbecue sauce
cup green peppers (julienned)
2 cups Monterey Jack Cheese (shredded)
Method
154
In a large mixing bowl, dissolve yeast in water. Add the oil,
sugar, baking soda, salt and 2 cups flour. Stir in enough
remaining flour to form a soft dough.
Turn onto a floured surface, knead until smooth and elastic,

about 6 to 10 minutes. Cover and let rest for about 10
minutes. On a floured surface, roll dough into a 13 inch
circle. Transfer to greased 12 inch pizza pan. Build the
edges up slightly.
Grill, covered, over medium heat for about 5 minutes.

Remove from grill. Combine chicken and barbecue sauce,
spread over the crust. Sprinkle with green peppers and
cheese. Grill, covered for 5 to 10 minutes longer or until
the crust is golden and the cheese has melted.
GENTLY GRILLED SALMON STEAKS WITH

PEPPER-CORN RELISH
Ingredients
tsp plus 2 tbsp sugar

1 tsp ground coriander
tsp salt
tsp cinnamon
155
tsp cardamon
tsp black pepper
4 salmon steaks (6 oz. each)
tsp yellow mustard seeds
1/3 cup white vinegar
1 zucchini (cut into inch dice)
1 red bell pepper (cut into inch dice)
1 cup corn kernels (fresh or thawed frozen)
Method
Spray the grill rack with a non-stick cooking spray. Pre-

heat the grill to medium. Combine tsp of sugar,
coriander, salt, cinnamon, black pepper, and cardamon in a
small saucepan. Measure out 1 tsp of spice mixture and
rub it into one side of each salmon steak.
Add the remaining 2 tbsp of sugar, mustard seeds, and

vinegar to spice mixture in saucepan, and bring this
mixture to a boil over medium heat. Add zucchini, bell
peppers and corn, and cook until bell peppers is crispy-
tender, about 5 minutes.
Place salmon, spice-side down, on grill and cook, without

turning, until just done, about 5 minutes. Serve salmon
topped with relish.
156
Makes: 4 servings
CANADIAN SLOW-COOKED
RIBS
Ingredients
2 racks back ribs

cup Cedar Grilling rib rub (see sauce section)
cup apple cider
cup Cedar Grilling rib glaze (see sauce section)
cup soaked apple chips
Method
Remove membrane from back ribs. Sprinkle Cedar Grilling

rib rub over both sides of ribs. Prepare barbecue for
indirect grilling 220 to 250 degrees. (see Note below).
Place ribs bone-side down, add the wood chips to heat

sauce, close lid. Indirectly cook on low heat at 220 to 250
degrees for 3 hours. Lightly spray ribs with apple cider
after 1 hours. Spray ribs every 30 minutes with apple
157
cider to keep the ribs moist. After 3 hours, double-wrap
each rack of ribs with splash of cider in foil and return to
grill for 1 hour.
Unwrap ribs, return to grill and glaze with Cider Grilling

rib glaze for the last 10 minutes to carmelize the sauce.
WARM ONIONS WITH

PICKEREL BURGERS
Ingredients
1 lbs. boneless, skinless pickerel fillets

1 lg. egg Beaten)
1 green onion (chopped)
2 tsp capers (chopped)
2 tsp lemon juice
tsp salt
tsp black pepper
3 tbsp cornmeal
2 tbsp olive oil
4 hamburger buns
tsp paprika
158
Warm onions:
1 tbsp olive oil

1 tbsp French mustard
1 sweet onions (sliced)
cup vinegar
1 tsp brown sugar (packed)
Method
Bake your pickerel on foil-lined baking sheet in the oven at

350 degrees F. until fish flakes easily tested, about 20
minutes. Pat dry and let cool.
In a mixing bowl, flake fish with fork; mix in flour, eggs,

onions, capers, lemon juice, paprika, and your salt and
pepper. Shape into 4 patties; refrigerate for 10 minutes.
Coat patties in cornmeal.
Warm onions: Meanwhile, in a skillet, heat oil over

medium heat; cook mustard and onions until softened,
about good 3 minutes. Add vinegar and sugar; cook until
evaporated, about 5 minutes.
In a clean skillet, heat oil over medium heat; fry burgers,

turning once, until they are golden brown, about 6 minutes.
159
Serve on buns along with warm onions.
Makes: 4 servings
HUNGARIAN GRILLED STEAKS

WITH FRESH BUTTER HERBS
Ingredients
cup butter (softened)

cup shallots (finely minced)
2 garlic cloves (smashed and minced)
2 tbsp parsley (minced)
1 tsp fresh chives (chopped)
tsp fresh tarragon (minced)
4 strip lion steak (about 6 oz. each)
1 tbsp salt
1 tbsp black pepper
tsp paprika
2 tbsp olive oil
Method
160
In a medium mixing bowl, combine your butter with
shallots, garlic, parsley, chives, and tarragon until well
blended. Spoon butter onto a sheet of plastic wrap and roll
into a log about 1 inch in diameter. Twist the ends to
enclose completely. Refrigerate until firm, at least 60
minutes and up to 2 weeks.
Pre-heat your grill, or grill pan on high heat. (or preheat

your oven to 350 degrees F. if indoors).
Let the steak come to room temperature (roughly) about 30

minutes before cooking.
Sprinkle steaks with salt and black pepper, or paprika and

drizzle with olive oil. Sear steaks until they are browned,
about 3 minutes on per side. Move to indirect heat or the
oven. Cook until desired doneness, about 6 minutes for
medium rare. Let rest for 5 minutes.
Serve on warmed plates with inch slices of butter on

each steak.
Tips:
Store extra butter in the refrigerator. Stir it into cooked hot

potatoes, pasta or rice to add flavour. It also works over
161
grilled fish, pork, veal, chicken and also lamb.
Makes: 4 servings
GINGER CHICKEN STIR-FRY WITH

GARLIC & PAPRIKA
Ingredients
1 cup rice
2 cups water
For Marinade:
tsp paprika
3 inch ginger (peeled and grated)
1 tbsp soy sauce
2 tsp olive oil
For Stir-fry:
tsp paprika
1 tbsp olive oil
162
2 boneless, skinless chicken breasts (sliced into strips)
2 med. carrots (sliced)
1 sm. head broccoli (cut into bite size florets)
1 sm. package sugar snap peas (ends removed)
5 button mushrooms (sliced)
green pepper (cubed) or other vegetables can be
substituted or added if desired.
Method
Cook the rice according to package directions. Meanwhile,

combine ingredients for your marinade in a medium mixing
bowl.
Add sliced chicken, stir to combine and set aside while

preparing the vegetables.
Heat the olive oil in a large frying pan, add chicken, and
stir-fry until the chicken is no longer pink, about 2 to 3
minutes. Remove the chicken from frying pan to a separate
dish and keep warm in the oven.
Add a bit more olive oil to pan and add your chopped
vegetables, reserving mushrooms, and stir-fry for about
good 5 minutes.
163
Add the mushrooms and continue stir-frying for another 3
minutes. Add a few drops of water to help the vegetables
steam cook when stir-frying.
When your vegetables are crisp-tender, add the chicken and

stir to combine (if desired, add a splash of soy sauce, then
stir).
Serve with rice.
Makes: 2 servings
FOUR HALIBUT STEAKS WITH

GEORGES EGG SAUCE
Ingredients
4 fresh or frozen and thawed halibut steak (1 inch thick)

1 tbsp margarine (melted)
1 tbsp lemon juice
tsp paprika
164
tsp garlic powder
tsp salt
(Georges Egg Sauce, refer to sauces section in this book)
Method
Pre-heat the broiler. Rinse the fish and pat dry. In a small
mixing bowl, combine butter, lemon juice, garlic powder,
salt, paprika and black pepper.
Arrange the fish on a lightly greased rack of broiler pan.

Brush fish with half of the margarine mixture. Broil 5
inches from heat for 5 minutes. Using wide spatula,
carefully turn fish over. Brush with the remaining
margarine mixture. Broil for 5 to 7 minutes more or until
fish flakes when tested with a fork. Serve with Georges
Egg Sauce.
HUNGARIAN-STYLED CHICKEN
WITH HUNGARIAN WINE
Ingredients
165
12 shallots (or onions)
1 tbsp garlic flavoured olive oil
2 oz back bacon (cut into thin strips)
12 button mushrooms
4 chicken breasts (halved)
Several sprigs fresh thyme
2 bay leaves
2/3 cup chicken stock
1 cups Hungarian red wine
2 carrots (cut into sliced)
Pinch of salt
Pinch of paprika
Pinch of black pepper
Parsley (chopped)
Boiling water (to cover)
3 tbsp white sugar
Cornstarch
Method
Put shallots or onions in a heat-proof bowl and pour over

enough boiling water to cover. Leave 30 seconds, then
drain. When cooled enough to handle, peel and set aside.
Heat 1 tbsp oil in Dutch oven over medium heat. Add your
166
bacon and saute, stirring often, until it is crisp, about 3
minutes. Remove bacon with a slotted spoon and set aside.
Add your shallots to Dutch oven and saute until brown all
over, between 5 to 8 minutes. Remove with slotted spoon
and set aside.
Add the mushrooms, to Dutch oven with remaining tbsp

oil, if needed, and saute until golden, about 4 minutes.
Return half of bacon, and shallots to Dutch oven. Place

chicken breasts on top and sprinkle with remaining bacon
and shallots. Tie herb into bouquet garni and add to Dutch
oven with stalk and red wine. Season with salt and pepper
and paprika.
Bring to a boil, then reduce the heat to very low, cover, and
simmer for 15 minutes. Add carrots and continue
simmering over low heat until the chicken is cooked tender
and the juices run cleat when pierced, and the carrots are
fork tender.
Remove the chicken and arrange on a warm serving plates.

Strained liquid in pot. Add your bacon, mushrooms,
shallots, and carrots to chicken and keep warm.
167
Put bouquet garni in strained liquid, add white sugar and
bring to a boil. Boil until sauce is reduced to about 1
cups.
Meanwhile, mix cornstarch with a little water until smooth

paste forms. Stir into sauce and simmer until thickened.
Adjust the seasoning to taste and discard bouquet garni.
Spoon sauce over the chicken and vegetables and sprinkle

with parsley.
Makes: 4 servings
A SPECIAL (NIKKI BEACH)

CHICKEN SATAY
Ingredients
Trimmed skinless, boneless chicken breasts (cut into 1 inch

strips, about 6 oz. per portion)
Marinated in cup of olive oil, 2 garlic cloves (chopped)
The Veggies:
1 cup cabbage (chopped, 1 inch pieces)
168
cup fine julienne carrots
cup shitake mushrooms (cut into strips)
The Sauce:
1 tbsp olive oil

tsp ginger root (minced)
tsp chili flakes
1/3 cup coconut milk
cup smooth peanut butter
2 oz. chicken stock
1 tsp fish sauce
Season with salt and black pepper.
Method
Mix all your ingredients for the sauce in advance.
In a hot saute pan, heat a tbsp of oil, add the marinated

chicken and brown on all sides.
Add the prepared vegetables and saute till they are tender.
Finish with the sauce and simmer at a lower heat for about
4 minutes.
169
Serve with steamed rice.
A BAKED RIGATONI GREEK PASTA
Ingredients
lbs ground beef

lbs ground lamb
1 onion (chopped)
3 tsp oregano (dried)
tsp paprika
1 tsp basil (dried)
tsp salt
tsp black pepper
tsp thyme (dried)
1 can (14 oz.) tomato sauce
1 can (14 oz.) diced tomatoes (undrained)
1 tbsp lemon juice
1 tsp white sugar
tsp cinnamon (ground)
2 cups uncooked Rigatoni
4 oz. feta cheese (crumbled)
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Method
In a large skillet, cook your lamb and beef over medium

heat until it is no longer pink; drain. Stir in onions, garlic,
oregano, paprika, basil, salt, black pepper and thyme; mix
well. Add your tomato sauce, tomatoes and lemon juice.
Bring to a boil. Reduce your heat; simmer uncovered, for

about 20 minutes, stirring occasionally. Stir in sugar and
cinnamon. Simmer, uncovered for 15 minutes longer.
Meanwhile, cook your pasta according to package

directions; drain. Stir into meat mixture. Transfer to a
greased 2 quart baking dish. Sprinkle with feta cheese.
Cover and bake in a 325 degrees F oven for 45 minutes.

Uncover; bake for 15 minutes longer or until heated right
through.
MEDITERRANEAN CHICHEN, CHORIZO

SAUSAGE WITH GREEN OR
BLACK OLIVES
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Ingredients
2 tbsp olive oil

3 onions (chopped)
1 tbsp fresh rosemary (chopped)
oz. chorizo sausage (skinned and diced)
2 lg. red peppers (deseeded and chopped)
1/3 cup sun-dried tomatoes ( roughly chopped)
1 can (14 oz.) chopped tomatoes
cup dry white wine
4 skinless chicken breasts fillets
1/3 cup olives ( black, green or both)
1 tsp paprika
Method
Heat olive oil in a large, heavy flame-proof casserole dish

or a deep frying pan. Add onions, paprika, garlic and
rosemary and cook gently, stirring frequently for 15
minutes or until it is soft and golden.
Add your chorizo and peppers and cook over medium heat.
Stirring frequently, for a couple of minutes or until the
sausages turn slightly golden.
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Add your sun-dried tomatoes, canned tomatoes, with all
their juice and wine. Season with freshly ground black
pepper, then stir well and bring to a simmer.
Add your chicken and stir to coat with sauce. Bring to a

boil, then reduce your heat so the sauce simmers. Cover
and cook for 30 minutes or until the chicken is tender and
the sauce is thick.
Just before serving, stir in the pitted olives and cook just
long enough to heat through
ANYUS HUNGARIAN SZAVANYU KAPOSTA

My Mothers (Sauerkraut With Pork)
This is a recipe that was past down to me from my Late

mother (Rosa Felfoldi). She use to make this meal for the
family all the time and my brothers and sisters all loved it,
and were lining up at the table to seconds. Thanks Mom.
Ingredients
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2 lbs. pork (cut in roughly 1 inch cubes)
4 lg. onions (diced)
4 tsp paprika
1 tsp caraway seeds
2 tbsp lard
4 bay leaves
10 peppercorns
2 cans sauerkraut
Method
On the stove on high heat, heat the lard and pork in a large
cooking pot, add your paprika and onions like a stew.
Wash the sauerkraut three (3) times in plain cold water.

Then place in the pot and cook with bay leaves,
peppercorns, caraway seeds until soft.
After all ingredients are cooked completely, place meat

mixture with sauerkraut and heat.
BAKED CHICHEN STEW PAPRIKAS
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Ingredients
1 broiler/fryer chicken (4 lbs. Cut up into small cubes)

1/3 cup all-purpose flour
2 tbsp olive oil
2 1/3 cup cold water
1 cups uncooked long grain rice
1 tbsp paprika
1 cup milk
1 tsp salt
1 tsp poultry seasoning
tsp black pepper
Fresh parsley (chopped)
Method
Dredge your chicken pieces in flour. In a large skillet,

brown the chicken pieces on all sides in oil over medium
heat.
In a large mixing bowl, combine your nest six ingredients.

Pour into greased 13 inch by 9 inch by 2 inch baking dish.
Top with chicken.
Cover lightly with foil and bake in the oven at 350 degrees
F. for 55 minutes or until the rice and chicken are tender.
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Sprinkle with fresh chopped parsley before serving.
Makes: 6 servings
PASTA WITH CORN AND

PAPRIKAS CHICKEN
Ingredients
6 oz. pkg. Angel hair pasta

3 fresh ears of sweet corn
cup olive oil
4 sm. skinless boneless chicken breasts
1 tsp paprika
tsp salt
tsp black pepper
2 med. tomatoes (sliced)
3 tbsp lemon juice
Snipped fresh parsley (optional)
Method
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Cook your pasta and corn ears in salted boiling water for
about 8 minutes or until it is tender. Drain and rinse with
cold water.
Mix 1 tsp paprika, salt and pepper in a small bowl and then
sprinkle the mixture over each chicken breasts.
In a large skillet, cook the chicken in 1 tbsp hot oil over

medium heat for 8 to 10 minutes or until the chicken is no
longer pink, turning once.
While the chicken is cooking, cut the sweet corn kernels

from the cobs.
Combine the remaining oil and paprika along with the

lemon juice in a jar.
Mix the chicken, corn, tomatoes and pasta and serve onto 4
plates.
Drizzle with the prepared dressing and sprinkle lightly with

salt and black pepper.
Serve with a sprig of parsley.
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Makes: 4 servings
OMANS LITTLE SHUWA:

ROAST LEG OF LAMB
In the Arabian Peninsula country of Oman, preparing little

shuwa is an elaborate effort, involving roasting in an
underground clay oven for 24 to 48 hours.
The little shuwa can not quite match that tasty way of
preparing meat and is only an easily made replica of the
originally bigger ones, but it is great for an Eib dinner, and
Muslim holidays.
Ingredients
2 tsp salt
1 tsp black pepper
1 tsp cumin
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1 tsp ground coriander seed
1 tsp tumeric
tsp ground cloves
tsp chili flakes
4 tbsp olive oil
1 leg of lamb (about 5 to 6 lbs. with punched holes in a few
places.
Method
Thoroughly combine all your ingredients, except the lamb

leg, then rub over lamb leg, forcing some of the liquid into
the punched holes. Marinate in refrigerator overnight.
Place in a roasting pan and cover, then roast in a 250

degrees F. pre-heated oven for 4 hours or until the leg is
well cooked, basting from the pan juices every 30 minutes
and turning over once or twice.
Uncover and roast at 350 degrees F for 20 minutes, turning

over once.
Carve and serve while it is hot with cooked rice.
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ERNOS SAUERKRAUT WITH

PORK
Ingredients
2 lbs. pork (cubed)

4 tsp paprika
2 tbsp butter
10 peppercorns
2 cans sauerkraut
Method
Heat the butter in a large cooking pot and cook the pork
once the pork is browned, add the paprika. Make like a
stew.
Rinse the sauerkraut with plain water. Them place in the

pot and cook with peppercorns until soft. After all the
ingredients are cooked completely, place meat mixture with
sauerkraut and heat.
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Serve hot with sour cream
Makes: 6 servings
GEORGES SZAVANY KAPOSTA
Ingredients
2 tbs. Pork (cubed)

5 sm. onions (chopped)
5 tsp paprika
1 tsp caraway seeds
2 tbs. Olive oil
4 bay leaves
1 tsp onion powder
1 tsp garlic powder
10 peppercorns
2 cans sauerkraut
Method
In a large cooking pot heat your oil and brown your pork
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on high heat until pork is browned on all sides. Add your
paprika, onion powder, garlic powder, and onions, make
like a stew.
Wash the cabbage under cold water three times. Then place
it in the pot and cook with bay leaves, peppercorns,
caraway seeds until soft.
After all the ingredients are cooked completely, place in the

meat mixture with the sauerkraut and heat through.
Serve with sour cream on top.
FRESH TOMATO TART
Easy and tasty Fresh Tomato Tart is a perfect dish to add to

a Sunday brunch or to bring as an appetizer for a pot-luck
dinner.
Ingredients
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1 refrigerated pie crust
2 cups Montery Jack cheese (shredded)
3 tbsp fresh basil (chopped)
4 medium tomatoes (sliced)
1 tbsp olive oil
Fresh cracked pepper
Method
Fit pie crust into a 10 inch tart pan and cook according to
directions. Generously prick bottoms and sides with a fork.
Bake in the oven at 400 degrees F. for 5 to 6 minutes.
Sprinkle cheese evenly into the shell and top with basil.
Arrange the tomato slices on top and brush with olive oil.
Bake at 400 degrees F. for 30 to 40 minutes. Remove from

the oven and garnish with fresh basil.
Makes: 9 servings
BAKED CHICKEN WITH PRUNES

AND OLIVES
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If you need to make a dish that is suitable for a lot of
people, this recipe will prove to be a winner. It has a sweet
flavour from the brown sugar and prunes, but the capers,
cider vinegar, and the green olives give it that tangy edge.
Serve with rice and green peas.
Ingredients
6 chicken thighs
cup olive oil (divided)
16 prunes
16 green olives
1/3 cup apple cider (or white wine)
1 tbsp capers
3 tbsp med. brown sugar
3 garlic cloves
2 bay leaves
Salt (to taste)
Paprika (to taste)
3 tbsp parsley
Method
184
Season the chicken with salt, pepper, paprika. Heat 3 tbsp
olive oil in a non-stick skillet over medium-high heat.
Saute the chicken for 3 minutes on each side.
Add the remaining ingredients and saute for 10 minutes.

Place all the ingredients into an oven-proof pan and cover
with aluminum foil. Cook in the oven at 350 degrees F. for
45 minutes.
You can serve this with cooked rice and green peas.
EASY PASTA WITH GARLIC

AND ZUCCHINI
This delightful pasta dish is very easy to make and it tastes

delicious. If you want to make it an even more delectable
dish, upgrade your Parmesan cheese to Parmigiano
Reggiano.
Ingredients
(8 oz.) pasta (cooked as directed)

3 med. tomatoes (chopped)
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onion (diced)
3 zucchini (diced)
2 cups fresh spinach
2 tbsp garlic (minced)
cups olive oil
cups Parmesan cheese
cups fresh basil
Method
Heat the oil on medium heat in a large non-stick skillet.

Saute the garlic, onions, and tomatoes for 10 minutes.
Add the zucchini, spinach, and basil and cook for another
10 minutes, stirring occasionally.
Toss cooked pasta in pan and mix. Top with cheese.
Makes: 4 servings
GRILLED TROUT WITH FENNEL AND

DRIED CRANBERRY STUFFING
This recipe is perfect for an intimate holiday gathering.
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Ingredients
2 cups day old bread (roughly chopped)

cup dried cranberries (chopped)
2 tsp fennel seeds (crushed)
1 tsp lemon zest (finely grated)
tsp dried sage leaves
tsp salt
tsp black pepper
cup butter (or margarine, melted)
1 lg. whole lake trout (about 4 lbs, cleaned)
Lemon wedges
Method
Pre-heat your grill to medium-high.
Toss together, bread, onions, cranberries, fennel seeds,

lemon zest, sage, salt, pepper, garlic and butter until well
combined.
Place stuffing inside the trout cavity and skewer closed.
Gently place fish on a well greased grill, and turn the heat
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down to medium.
Grill the fish for 15 minutes.
Using a thin grilling spatula, very gently flip trout onto

other side.
Continue grilling for an additional 10 to 15 minutes or until

the internal temperature is 158 degrees F.
Carefully remove the trout from the grill using a thin

grilling spatula and place on a serving platter and garnish
with some lemon wedges.
Makes: 4 servings
HAND GRILLED BEEF AND

APPLE PATE
Ingredients
(8 oz.) beef liver (rinsed and patted dry)

1 medium apple (peeled, cored and chopped)
2 oz. cremini mushrooms (chopped)
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2 garlic cloves (halved)
2 tsp fresh thyme (chopped)
1 tbsp olive oil
cup heavy cream
tsp salt
tsp black pepper
tsp brown sugar
2 tsp cracked black pepper
Apple slices
Method
Pre-heat your grill to medium-high. Chop the beef liver

into chunks.
Toss liver, apples, mushrooms, onion, garlic, thyme, and

oil together. Place the mixture on a large piece of heavy
duty aluminum foil.
Place another piece of heavy aluminum foil on top and

crimp edges of foil to make a very well sealed grill pack.
Place the grill pack on the grill and turn the heat down to
medium.
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Grill, covered for 5 minutes, flip and grill for another
additional 5 to 7 minutes. Using tongs, remove the grill
pack and place it on a baking sheet.
Carefully open the grill pack and let cool slightly. Place the
mixture and any juices in a food processor fitted with a
metal blade and pulse until smooth. Pour in the cream, salt,
pepper and brown sugar and pulse until very smooth and
well combined.
Pour the mixture into a serving dish, cover and refrigerate

overnight. Remove from the refrigerator and garnish evenly
with cracked black pepper.
Serve pate with flatbread and crackers garnished with thin

apple slices.
Makes: 1 cups of Pate
JERK TURKEY MANGO WRAPS
Ingredients
1 lbs turkey breast strips
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1/3 cup jerk seasoning
1/3 cup mayonnaise
3 tsp sour cream
1 tbsp lime juice
1 tsp lime peel (grated)
6 lg. flour tortillas
1 mango (sliced)
1 (146 g.) package of alfalfa spouts
sweet red pepper (thinly sliced)
Method
In a non-metal mixing bowl, combine your turkey and jerk

seasoning; mix to coat the turkey. Cover and refrigerate 1
hour to overnight.
Heat a medium non-stick skillet over medium-high heat;

then add turkey; stir-fry 6 to 8 minutes or until the turkey
is cooked through.
In a small bowl, combine the mayonnaise, sour cream, lime

juice and lime peel; mix to combine.
Divide the mayonnaise mixture evenly between the six

flour tortillas and spread to cover. Divide the turkey,
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mangos, alfalfa sprouts and the red peppers evenly between
tortillas; place in a line down the middle of each tortilla.
Fold ends of each tortilla and roll to make a wrap.
Makes: 6 servings
TWO CHEESE NACHOS SUPREME
Ingredients
1 tbsp olive oil

1 cup onions (diced)
1 tsp paprika
1 lbs. ground turkey
2 tbsp taco seasoning mix
1 cup tomatoes (diced)
2 tbsp coriander (chopped, optional)
1 lbs. nacho chips
cup cheddar cheese (shredded)
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cup Monterey Jack cheese (shredded)
1 cup sour cheese
1 cup guacamole
1 cup salsa
Method
In a large pan over medium heat, saute your onions in oil

until they are tender and starting to brown. Add the garlic
and turkey and continue to saute for 8 to 10 minutes or
until the turkey is fully cooked and starting to brown. Add
taco seasoning mix and your tomatoes and cook until the
tomatoes are soft. Remove from the heat and stir in
coriander. Then set mixture aside.
Pre-heat your oven to 350 degrees F.
On a large baking sheet, spread the nacho chips evenly to

form one layer. Spoon the turkey mixture evenly over the
chips. Top with shredded cheese and bake for 15 minutes
or until the cheese have melted and the nachos start to turn
light golden in colour.
Serve warm with side dishes of sour cream, guacamole and

salsa.
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GEORGES CARAWAY CHICKEN STRIPS
WITH PAPRIKA MAYO
Ingredients
4 skinless boneless chicken breasts (wash, clean and cut the

chicken breasts in to lengthwise 5 strips)
3 lg. eggs
1 cup all-purpose flour
1 cup bread crumbs
Dash of paprika
Dash of salt
Method
Prepare three separate bowls of flour, beaten eggs and

bread crumbs
Mix the ground caraway seeds into the flour.
Wash, clean and cut the chicken breasts lengthwise into 5

even strips.
Dredge all the chicken in the flour, and then in the eggs.
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Sprinkle whole caraway seeds over the egg washed
chicken.
Dredge all the chicken in the breadcrumbs so that the strips

are evenly coated.
Prepare a frying pan with about a half-inch of oil and heat

to a medium-high temperature.
Fry the chicken on both sides until they are golden brown
and cooked throughout. The cooking time will vary
depending on hot your stove is and how youve cut your
pieces of chicken.
As soon as the chicken comes out of the pan, sprinkle with

salt and paprika.
PAPRIKA MAYO
Ingredients
cup mayonnaise
1 tsp paprika
Method
195
Thoroughly mix the paprika into the mayonnaise.
Serve the caraway chicken on a platter with the paprika

mayonnaise in a small bowl on side for dipping.
Makes: 4 servings
ROAST DUCK WITH PEACH

NECTAR SAUCE
Ingredients
3 (12 oz.) fully cooked rotisserie duck halved (thawed if

frozen)
1 tbsp rendered duck fat (or butter)
1 can (11.5 oz.) peach nectar
2 tbsp vinegar
2 tbsp brown sugar
2 tbsp ketchup
tsp hot red pepper flakes (crushed)
2 tsp cornstarch
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1 tbsp cold water
Method
Heat your oven to 375 degrees F. Remove duck halves

from packaging and place it in a shallow roasting pan. Bake
for 25 minutes or until heated through.
Meanwhile, heat the duck fat in a medium saucepan over

medium heat. Add onions and garlic, cook for 5 minutes,
stirring occasionally. Add nectar, brown sugar, vinegar,
ketchup and pepper flakes; bringing to a simmer. Reduce
heat; simmer, uncovered for about 10 minutes. Combine
cornstarch with 1 tbsp cold water; mix well. Add to sauce;
combine simmering 2 minutes, stirring frequently.
Divide each duck half into 2 portions; transfer to serving

plates and top with sauce.
Makes: 6 servings
RUSSIAN-STYLE BORSCHT
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Ingredients
2 tbsp olive oil

2 onions (cubed)
3 tbsp apple cider
Juice from 1 lemon
4 beets (cut in sticks)
4 lg. potatoes (cut into cubes)
2 lg. tomatoes (cut into small chunks)
2 lg. carrots (sliced)
1 lg. yam (cut into small chunks)
Quarter green cabbage (shredded)
2 sticks of kombu seaweed
Quinoa or brown rice flour for thickening
Small chunks of beef
of a med. size pot filled with distilled water
of a med. size pot filled with chicken stock
2 jalapeno peppers (chopped)
3 tbsp raw honey
Salt (to taste)
Sour cream (for topping)
Method
198
Saute the onions, garlic and jalapeno peppers for 5 minutes.
Add the tomatoes and saute until the tomatoes release some
of their juices. Once the tomatoes are soft and juicy, add
the meat. Saute for 10 minutes until the meat is cooked.
Once cooked, add your beets and saute for an additional 5

to 7 minutes. Add flour to thicken the mixture. Add water
and stock.
Add the remaining vegetables to the pot and bring to a boil

for 10 minutes. Reduce the heat to medium until the
vegetables are soft and leave for an additional 5 minutes.
Stir in salt, lemon, vinegar, and honey.
Turn the heat down to a simmer for approximately 60

minutes so that the flavours can marry. Flavours should be
slightly sour, sweet and slightly spicy. Add salt or honey to
taste and finish off with a dollop of sour cream.
TROPICAL ACORN SQUASH WITH

BAKED CHICKEN
Ingredients
199
2 sm. acorn squash (about 1 lbs.)
4 chicken drumsticks
4 chicken thighs
cup brown sugar (packed)
1 tsp salt
1 tbsp fresh rosemary (minced)
1 tsp dried rosemary (crushed)
1 can sliced peaches (undrained)
Method
Cut your squash in half lengthwise; discard the seeds. Cut

each half widthwise into inch slices; discard ends. Place
slices in an ungreased 13 inch by 9 inch by 2 inch baking
dish. Sprinkle with garlic and drizzle with 1 tbsp oil.
In a large skillet, brown chicken in remaining oil. Arrange

chicken over squash. Combine brown sugar, salt and
rosemary; sprinkle over the chicken. Bake, uncovered, at
350 degrees F. for 45 minutes, basting with pan juices
twice.
Pour peaches over chicken and squash. Bake uncovered,

for 15 minutes longer or until the chicken juices run clear
200
and the peaches are heated through.
Makes: 4 servings
201
SOUP AND
STEWS
202
RAITA WITH BEET SOUP
Ingredients
2 lbs, red beets

1 tbsp oil
1 lg. onion (diced)
1 jalapeno pepper (seeded and sliced)
2 tsp garam masala
6 cup vegetable broth
2 tbsp lemon juice
Salt (to taste)
Method
Roast the beets in a 400 F oven (wrapped in tin foil) until

tender (about 30 t0 40 minutes). Let cool.
When cooled enough to handle, slip skins off and cut into
coarse 1 inch dice. Set aside
While the beets are roasting, in a soup pot, heat the oil over
medium heat. And add onions and cook until they are soft.
Add the beets and vegetable broth and bring to a simmer.
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Continue to cook for about 10 to 15 minutes.
Using an immersion blender, puree the soup until it is very

smooth. Stir in lemon juice.
Season with salt and pepper to taste.
Serve hot or cold with a dollop of raita.
RAITA
Ingredients
1 cup Balkan Style yogurt

2 tbsp freshly chopped cucumber (skin removed)
1 tbsp fresh mint (finely chopped)
1 tsp lemon juice
Salt (to taste)
Method
Place all your ingredients into a mixing bowl. Season with

salt to taste.
Refrigerate the mixture until ready to use.
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If you cant fine Balkan style yogurt, take 1 cup of
regular plain yogurt and place in a fine sieve that has been
lined with a coffee filter or a heavy paper towel.
Place over the bowl and refrigerate for at least 60 minutes.

Discard the liquid that accumulates in the bowl. Turn
yogurt out of the strainer and proceed with recipe.
CHICKEN SOUP WITH

A SPECIAL KICK
Ingredients

2 onions (chopped)
2 green onions (chopped)
1 tsp ground coriander
1 tsp ground cumin
tsp cayenne pepper
tsp ground cloves
tsp ground ginger
tsp ground turmeric
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14 oz. can tomatoes (chopped)
1 lb. skinless chicken breast fillets (cut into inch strips)
lb. green beans (trimmed and chopped)
1 (400 g.) can chickpeas (drained and rinsed)
2 tbsp fresh coriander (chopped)
1/3 cup plain yogurt
Pinch of paprika pepper
12 sprigs of fresh coriander
Method
Heat the oil in a large pot or casserole dish over medium

heat. Add onions and fry for 3 minutes, stirring. Add garlic
and continue to stir for 2 minutes longer or until the onions
are softened, but not brown.
Reduce the heat slightly and stir in spices. Continue stirring

over gentle heat so the spices release their aroma. Take care
not to let mixture burn.
Stir in stock and tomatoes with their juices, increase heat

and bring to a boil. Then reduce the heat to gentle simmer.
Add chicken, beans, and chickpeas to pot, bring back to

boil, then reduce the heat, cover and leave soup to cook for
206
10 minutes or until the chicken is cooked through and
beans are tender. Taste one bean to test if it is cooked and
cut a piece of chicken in half to make sure it is no longer
pink in the center. Stir in chopped coriander and season.
Ladle soup into individual bowls, then add dollop of

yogurt to each serving, sprinkle with paprika, and garnish
with coriander. Serve with chapattis or nan bread.
Makes: 4 servings
HOT AND SOUR AUTUMN

ASIAN SOUP
If you have the time, to simmer the soup on low heat for 2
to 3 hours the way that the Asians cooks do. Keep the lid
on in order to wrap water-soluble nutrients that would
otherwise escape in the steam.
Use carrots or parsnips in place of the turnip, if necessary.
Ingredients
207
1 cup onions (finely chopped)
2 tbsp olive oil
2 cup turnips or rutabaga (finely diced)
1 cup shiitake mushrooms (thinly sliced)
5 cups vegetable stock
3 tbsp rive vinegar
2 tbsp tamari (or soy sauce)
2 tbsp molasses (or agave nectar)
3 fresh bay leaves
tsp hot sauce
Salt (to taste)
Method
In a large saucepan or soup pot, saute onions in oil over

medium heat for 7 minutes or until soft. Stir in turnips and
garlic. Cook for 5 minutes, stirring often. Stir in
mushrooms, stock, vinegar, tamari, molasses and bay
leaves. Cover, reduce the heat to simmer for about 25
minutes or until the vegetables are tender.
Remove the soup from heat. Stir in the tsp at a time,

tasting after each addition, until hot enough. Taste and add
salt and pepper as required. Serve.
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Makes: 4 servings
JAPANESE SEA GUMBO
Arame is a sea vegetable that is commonly used in Japanese

cooking, can be added directly to the pot, no need to pre-
soak.
The okra thickens the gumbo and adds an authentic flavour

to the dish, but if not available it can be replaced with
chopped green peppers.
Ingredients
1 cup onions (chopped)

1 leek (white and tender green parts, sliced)
1 red bell pepper (chopped)
2 tbsp olive oil
1 cup vegetable stock (divided)
1 can (28 oz.) tomatoes and juice
1 cup okra or green bell peppers (chopped)
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2 bay leaves
3 tbsp fresh thyme leaves
1 cup arame
to 2 tsp cayenne pepper
Method
In a large saucepan or a soup pot, combine onions, leek,

garlic, red peppers, celery, oil and cup of the vegetable
stock. Bring to a light boil over medium heat. Reduce heat
to simmer gently for 12 minutes or until the vegetables are
soft.
Stir in the remaining cup stock, tomatoes and juice, okra,

bay leaves, thyme and arame. Cover, simmer, stirring
occasionally for 35 minutes or until the arame is tender.
Remove from heat, taste and add cayenne pepper, a little at

a time, until desired taste is achieved. Ladle into soup
bowls and serve.
(Tip: Arame is a black shredded sea vegetable available

dehydrated, in packets, in Asian grocery stores. It usually
requires a few minutes to soak to reconstitute but that step
is not necessary for this recipe.)
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GREAT LENTIL SOUP WITH

LEMON ZEST
Ingredients
2 tbsp olive oil, plus more for drizzle

1 yellow onion (thinly sliced)
4 plum tomatoes (cored and chopped)
1 tsp cumin
tsp paprika
1 can (14 oz.) lentil (drained)
2 cups chicken broth
Zest and juice of lemon
Salt (to taste)
Method
In a large saucepan over medium heat, heat the oil. Add

onions, tomatoes, and garlic, then saute until the onions is
211
soft, about 6 minutes. Add cumin and paprika, then cook
for another 1 to 2 minutes, stirring constantly. Add lentil
and chicken broth, then bring to a simmer. Cook for 10
minutes.
Transfer soup to a blender, in batches if necessary, and

pure until mixture is smooth. Return soup to saucepan,
then stir in lemon zest with the salt and black pepper, then
return to a simmer.
Ladle into serving bowls and drizzle with olive oil over
each serving.
Makes: 4 servings
GEORGES GRILLED AND PUREED PARSNIP

AND PEAR SOUP
This delicious soup makes for a festive first course or the

perfect partner with a sandwich after an afternoon toboggan
ride with the kids.
Ingredients
212
1 tsp salt
1 tsp ground cardamom
tsp black pepper
tsp red paprika
lbs. parsnips (about 3 parsnips, well washed and cut
length wise with the stems removed)
2 pears (ripe, quartered and cored)
2 tbsp maple syrup (divided)
cup onion (diced)
4 cups chicken broth)
cup apple juice
2 tbsp sour cream
4 fresh parsley sprigs (optional)
Watercress sprigs (optional)
Method
Pre-heat your grill to medium-high. Stir together salt,

cardamom and black pepper and set aside.
Toss parsnips and pears with 2 tbsp olive oil and 1 tbsp
maple syrup and half of the salt mixture. Place on a well
greased grill. Turn the heat down to medium and grill the
parsnips and pears for 10 minutes. Turn and grill for an
additional 10 minutes or until everything is tender. Remove
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from the grill, let cool slightly and roughly chop. Set aside.
Heat the remaining 1 tbsp oil in a Dutch oven on stovetop

over medium heat and cook onions for 5 minutes. Stir in
the chopped parsnips, pears, garlic, remaining salt mixture
and the remaining maple syrup and cook until garlic is
fragrant, about 1 minute.
Add stock and juice and bring the mixture to a boil.

Simmer for 15 minutes. Remove from heat and let cool
slightly.
Using a blender, puree soup in batches until it is smooth.

Reheat soup and divide it evenly among 4 bowls.
Garnish the soup evenly with sour cream, (fresh parsley

sprigs or/and watercress, if desired)
Makes: 4 servings
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SALADS
(VEGETABLES & FRUITS)
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MINT PEACH TOMATO SALAD
This simple and tasty salad is perfect with a piece of grilled

meat or fish that is off the grill.
Ingredients
cup olive oil

1 tsp brown sugar
1 tsp mustard
tsp paprika
1 clove garlic (minced)
4 peaches (about 1 lb., pits removes and cut into 6 wedges
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each)
4 plum tomatoes (about 1 lb., cut in half, seeds and stem
removed)
1 onion (cut in wedges)
cup roughly chopped fresh mint
tsp salt
tsp black pepper
Method
Pre-heat your grill to medium.
Whisk together oil, paprika, vinegar, brown sugar, mustard

and garlic.
Toss half of the dressing with peach wedges, tomatoes

halves and onion.
Place the peaches, tomatoes and onions on a well greased

grill or in a grilling basket.
Grill for about 15 minutes, turning occasionally until the

peaches, tomatoes and onions are tender and well marked.
Remove from the heat, let cool slightly and chop tomatoes
in quarters.
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Toss tomatoes, peaches and onions with remaining
dressing, chopped mint, salt and pepper.
Makes: 4 servings
HUNGARIAN TUNA PASTA

AND PARSLEY SALAD
Ingredients
8 oz. cherry tomatoes

1 lg. onion (cut into wedges)
2 garlic cloves (sliced)
cup pine nuts
1 tbsp olive oil
10 oz. penne
15 oz. canned tuna in spring water (drained and rinsed)
Ingredients
1 lemon (juiced)
1/3 cup olive oil
2 tsp mustard
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tsp paprika
1 tbsp bottled capers (rinsed and roughly chopped)
Method
Pre-heat oven to 350 degrees F. Line baking tray with

baking paper and lay out cherry tomatoes, onions, garlic
and pine nuts. Drizzle with oil, season to taste and gently
toss. Roast for 20 minutes or until tomatoes are softened
and the pine nuts are lightly browned. Remove from oven
and set aside.
Meanwhile, cook pasta in a large pot of boiling water

according to pack information.
For dressing, combine paprika, lemon juice, olive oil,

mustard and capers in a small bowl and mix thoroughly.
Once your pasta is cooked, strain in colander, then return to

pot. Add roasted tomatoes mixture, tuna, corn, parsley and
dressing to pasta and mix gently, without breaking up the
tomatoes.
Makes: 4 serving
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MOROCCAN VEGGIE CHICKPEA
SALAD
Ingredients
1 stalk celery (diced)

1 green pepper (diced)
1 lg. tomato (diced)
1 lg. onion (diced, or 6 green onions diced)
1 (19 oz.) can chick peas (drained)
cup feta cheese
Dressing
2 tbsp olive oil

3 tbsp wine vinegar
1 tbsp fresh parsley
1 tsp fresh mint
1 tbsp and 1 tsp dried ground cumin
Salt (to taste)
Method
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In a large mixing bowl, toss all the diced vegetables and
drained chick peas. Stir dressing ingredients together.
(Dressing will look thick and muddy).
Pour over vegetables and toss.
Makes: 2 servings
SMOKED TROUT FILLETS

AND PASTA SALAD
Ingredients
1 red pepper (seeded and Quartered)

1 yellow pepper (seeded and Quartered)
10 oz. penne rigati
10 oz. smoked trout fillets
1 orange
1 lg. avocado
2 green onions (sliced)
2 tbsp capers (well drained)
1 cup arugula
Dressing
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5 tbsp yogurt
2 tbsp lemon juice
1 tsp mustard
2 tbsp fresh dill (chopped)
tsp white sugar
Pepper (to taste)
Method
Pre-heat broiler. Place peppers on broiler rack, skin-side

up, and broil until skin are blistered and darkened. Remove
from broiler and place in plastic sealed bag and set aside.
Meanwhile, bring large pot of water to boil and add your

pasta. Cook according to the package instructions until
done. Drain, rinse with cold water and drain well again.
Transfer pasta to a large salad bowl.
Flake trout fillets into bite-size pieces, discarding skin and

bones. But all skin and pith from orange and cut out
segments from between membranes. Halve, pit and peel
avocado, then cut into small chunks. Mix dressing
ingredients and season with pepper.
Peel peppers and cut into strips. Add peppers to pasta

together with trout, orange, avocado, green onions and
capers.
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Add dressing and toss gently thoroughly. Just before
serving toss in arugula.
Makes: 4 servings
GREEN FETTUCCINI
PASTA SALAD
Ingredients
1 lb. green fettuccini

8 oz. cherry tomatoes
2 sm. Mediterranean (or pickling cucumbers)
8 oz. arugula
1 med. onion (finely chopped)
8 oz. bocconcini black olives (for garnish)
Basil Pesto
1 cup fresh basil leaves

1 tbsp pine nuts
4 tbsp grated pecorino
6 tbsp olive oil
3 tbsp lemon juice
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2 tbsp vegetable stock
Salt and freshly ground black pepper
Method
Cook the pasta in plenty of lightly salted boiling water until

done, following the package directions. Drain, rinse under
cold running water and leave to cool. Cut tomatoes in half.
Slice cucumbers in half lengthwise and slice thinly.
Combine the tomatoes, cucumbers, arugula, onions and

pasta in a large mixing bowl. Drain bocconcini and mix
into salad.
To make Basil Pesto, clean leaves by wiping with paper

towels; do not wash. Combine basil, garlic, pine nuts and
pecorino in food processor and process finely. Combine
oil, lemon juice and stock in small bowl and add to mixture
in steady stream with motor running until amalgamated.
Add salt and pepper to taste.
Stir basil pesto into salad or serve separately. Spoon salad

into individual bowls and garnish with olives.
Makes: 4 servings
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CHICKEN MULTI GRAIN PITA
Ingredients
4 pieces of multi grain pita bread

2 cups cooked, chicken strips
4 tbsp Hummus (1 tbsp for each pita bread)
1 cup spinach (uncooked)
cup feta cheese (crumbled)
cup cheddar cheese (curls)
2 green onions (finely diced)
1 med. tomato (finely diced)
1 carrot (finely chopped)
4 tsp green olives (chopped)
1 tsp oregano
Method
Spread 1 tbsp of Hummus on each of the pita bread and

distribute the rest of the ingredients among the four pieces
of pita bread.
(Optional): Vegetables can be prepared in a food processor,

to cut down the amount of chopping.
Makes: 4 servings
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MANGOS WITH STIR-FRIED

BEEF
Ingredients
1 lb lean steak
1 tsp white sugar
1 tsp soy sauce
Dressing
2 tsp paprika
2 tsp mild chili powder
1 tbsp honey
1 inch piece fresh ginger (grated)
1 cup water
4 tbsp vinegar
juice of 1 lime (or lemon)
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Salad
1 mango (peeled and cut into strips)

2 plums (sliced)
med. cabbage
2 cups watercress leaves
cucumber
red pepper
3 scallions (sliced on the diagonal)
cup fresh mint
cup cilantro
2 tbsp (chopped roasted unsalted peanuts)
Method
(For Dressing): put paprika, chili powder, honey, ginger

and vinegar in a pot and slowly add water, stirring. Boil,
reduce heat to low and simmer for 5 minutes. Remove from
heat stir in lime or lemon juice. Set aside.
Shred cabbage, cut cucumbers into matchsticks and cut

peppers into thin strips. Combine salad ingredients, except
peanuts, in shallow serving dish and toss. Set aside.
Cut steak into thin strips for stir-frying. Put steak into bowl
with garlic, sugar and soy sauce and mix to coat the steak.
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Heat the wok or frying pan on high heat, then add oil. Add
beef and stir-fry until strips are browned and cooked to
taste.
Spoon stir-fried beef over salad, drizzle dressing and

sprinkle with peanuts. Serve right away.
Makes: 4 servings
FLOUNDER FILLETS WITH

LEMONS
Ingredients
5 lg. lemons
6 lg. fresh basil leaves
1 tbsp olive oil
4 flounder fillets
tsp salt
tsp black pepper
tsp paprika
Sauce
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cup chicken broth
1 tsp cornstarch
2 tsp sugar
Method
Roll 1 lemon on counter top to get the juices flowing; grate

zest from this lemon and squeeze juice. Cut 3 lemons into
12 (1/4 inch) slices. Slice remaining lemon into 8 wedges.
Make basil chiffonade: stack basil leaves and roll up
tightly. Slice thinly and set aside as garnish. Heat oil in
small pot over medium heat. Add garlic and cook until
golden, 2 minutes. Whisk in lemon juice and remove from
heat.
Coat grill rack or broiler pan rack with non-stick cooking

spray. Pre-heat grill or broiler to medium . Lightly brush
both sides if fish with the garlic mixture and sprinkle with
salt and pepper. Place 3 lemon slices on grill or broiler rack
and put one flounder fillet on top. Repeat with remaining
lemon slices and fish. Grill or broil without turning, until
just opaque throughout, 6 minutes. Cook lemon wedges
alongside until browned, 2 minutes per side.
Meanwhile, blend broth and cornstarch in cup until

smooth. Whisk cornstarch mixture, sugar and tsp lemon
zest into remaining garlic mixture. Broil over medium-high
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heat and cook until sauce thickens, about 1 minute.
Transfer fish to plates, lemon slices down. Spoon sauce

over fish and sprinkle with basil chiffonade and remaining
lemon zest. Garnish with grilled lemon wedges.
Makes: 4 servings
MIXED VEGETABLE PASTA

SALAD
Ingredients
2 cups broccoli florets

4 cups spiral pasta (cooked)
2 lg. carrots (julienned)
cup frozen peas (thawed)
cup fully cooked ham (cubed)
cup cheddar cheese (cubed)
1/3 cup green onions (sliced)
Dressing
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cup mayonnaise
2 tbsp vinegar
1 tbsp mustard
1 tsp dill weed
tsp black pepper
tsp paprika
Method
Place 1 inch water in a small pot; add broccoli. Bring to

boil. Reduce heat; cover and let simmer for 3 minutes.
Rinse in cold water and drain.
In a large mixing bowl, combine broccoli, pasta, carrots,

peas, ham, cheese and onions.
In another bowl, combine all your dressing ingredients.

Pour over the salad and toss to coat. Cover and refrigerate
for 1 hour.
Makes: 10 servings
VEGETABLE MARINATED
SALAD
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Ingredients
1 cup sliced broccoli (or cauliflower flowerets)

1 cup cherry tomatoes (halved)
1 carrot (cut into 1 times inch sticks)
1 sm. yellow-summer squash (or zucchini, cut into inch
thick slices)
cup celery (sliced)
For Marinade:
2/3 cup white vinegar

cup olive oil
cup parsley (minced)
3 tbsp sugar
2 tbsp finely chopped fresh dill (or 2 tsp dried dill weed)
tsp salt
tsp black pepper
tsp paprika
Method
In a large heavy-duty plastic bag, combine broccoli,

tomatoes, carrots, squash and celery.
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For marinade: In a jar with tight fitting lid, combine
vinegar, paprika, oil, parsley, dill, salt and pepper. Cover
and shake well. Pour marinade over the vegetables. Close
bag and refrigerate. (Preferably all day), turning bag
occasionally.
To serve, use slotted spoon to transfer vegetables to serving

bowl.
Makes: 4 servings
SLASSIC COLESLAW PLUS SALAD
Ingredients
Slaw
1 lb thinly shredded cabbage (about head)

1 celery stalk (thinly sliced)
1 carrot (shredded)
cup onions (thinly sliced)
green bell peppers (cut in inch dice)
Dressing
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cup apple cider vinegar
cup vegetable oil
2 tsp salt
1 tsp mustard
tsp black pepper
Method
For Slaw: Toss ingredients in a large tub with an airtight

lid.
For Dressing: Stir together ingredients in a small frying

pan. Bring to a boil over medium-high heat.
Right away pour dressing over the cabbage mixture. Toss

and refrigerate, preferably overnight.
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CHICKEN AND MUSHROOMS SALAD
WITH BASIL
Ingredients
1 lb. chicken schnitzels (cut thin)

5 tbsp olive oil
3 scallions (finely sliced)
1 lb. mixed small mushrooms (such as button, Swiss
brown, or Shiitake, sliced)
Salt (to taste)
1 cup basil leaves
2 oz. Parmesan Cheese (in one piece)
4 tbsp Chicken stock
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2 tbsp port wine
2 tbsp vinegar
5 oz. cherry tomatoes (halved)
Method
Cur chicken into thin, even strips. Heat 3 tbsp oil in a non-
stick pan over high heat. Sear chicken briefly both sides.
Add garlic and scallions; cook for 1 minute. Transfer to
plate and keep warm.
Heat the remaining 2 tbsp oil in pan. Fry mushrooms over

medium heat for 5 minutes. Add salt and pepper to taste.
Slice basil finely; keep few leaves whole for garnish. Use
vegetable peeler to shave Parmesan into thin slices.
Place stock and port in pan in which chicken was cooked;

bring to a boil and cook briefly over high heat, stirring in
juices and any crusty pieces from meat. Transfer to bowl.
Add vinegar and salt and pepper to taste. When cooled
completely, mix in two thirds of chopped basil.
Combine the chicken and mushrooms; place on serving

plates. Drizzle on stock mixture. Top with Parmesan
cheese. Garnish with remaining chopped basil, whole basil
leaves and tomatoes.
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Makes: 4 servings
MIXED GREEN SALAD

WICH CHICKEN
Ingredients
2 skinless chicken breast fillets

2 lg. garlic cloves (crushed)
1 head leaf lettuce
1 sm. head curly endive lettuce
1 head radicchio
2 tbsp butter
1 sm. lemon
3 scallions (finely sliced)
8 oz. button mushrooms (thinly sliced)
Dressing:
cup sour cream

cup plain yogurt
1 tbsp oil
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1 tbsp vinegar
1 tsp mustard
Method
Cut chicken into strips. Place chicken and garlic in bowl.

Stir to combine. Chill, covered for 1 hour. Cut or tear leaf
lettuce, curly endive and radicchio into small pieces. Place
in large bowl.
Heat butter in a non-stick pan over medium heat. Cook

chicken until golden brown and cooked through, about 5
minutes. Add salt and pepper to taste.
For Dressing, whisk sour cream, yogurt, oil, vinegar and

mustard in bowl until combined. Add salt and pepper to
taste. Stir dressing into salad greens. Distribute salad
greens among 4 serving plates.
Peel thin strips of rind from lemon. Place chicken,

scallions, mushrooms and lemon rind on top of salad
greens.
Makes: 4 servings
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CHARRED ONION AND TOMATO SALAD
WITH BASIL BALSAMIC VINAIGRETTE
Ingredients
4 sprigs basil
24 oz. assorted tomatoes, tiger Strips, black krimm, grapes
and teardrop
2 inch thick slices white onion
2 inch thick slices vidalia onions
4 oz. balsamic vinegar
6 oz. olive oil.
tsp paprika
Method
Season onion slices with salt, pepper and olive oil.
Heat your grill on high. Char onions for 3 minutes per side
or until they are brown and tender.
Remove to a plate and let cool. Cut tomatoes into bite size
pieces.
Roughly chop the charred onions. Tear the basil leaves by
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hand.
Toss the onions, tomatoes, basil with the olive oil, balsamic
vinegar, salt and pepper, paprika.
Let the salad stand for 10 minutes then serve with mixed
greens and crunchy dipping bread.
FUSILLI HOT DOG PASTA

SALAD
Ingredients
cup pine nuts

4 green onions (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
tbsp paprika
2 tbsp sesame seeds
4 cooked hot dogs (diced)
2 cups fusilli pasta
4 tbsp olive oil
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Method
Combine pine nuts, raw green onions and sesame seeds in a

bowl. Add olive oil, paprika and vinegar and toss. Set
mixture aside.
Cook the hot dogs in a non-stick frying pan on medium-

low heat. Let cool then dice.
Cook the pasta. Once the hot dog is cooked, dice into
pieces and add to the pine nut and onion mixture.
Drain the fat from the frying pan and toss in the chopped
peppers for 3 minutes, just to sear.
Add the peppers and pasta to the rest of the ingredients.

Stir until it is thoroughly mixed.
DRIED CHERRY CHICKEN

SALAD
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Ingredients
1 (12 oz.) can (or 1 cups) cooked chicken

cup dried cherries (presoaked in hot water for 10
minutes, then drained)
cup black-cherry yogurt
1 tbsp mayonnaise
cup almonds (ground)
2 tsp mint leaves (dried)
Method
Drain the chicken and break it up into a medium-size

mixing bowl. Add the cherries, yogurt and mayonnaise. Stir
together well.
If you have time, let the mixture sit in the refrigerator for
an hour to absorb the moisture and flavors.
This serves up nicely in tiny scoopfuls on ruffled red-leaf

lettuce, and is also excellent as a filling inside sliced
miniature croissant rolls.
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SENSATIONAL FOUR TOMATO
SALAD
I think that contrasting colours and textures of the different

tomatoes in this salad are what makes it so sensational.
If you can find grape tomatoes, they are even sweeter than
the cherry tomatoes and they have a great texture. Dont
forget that tomatoes contain lycopene which is an
antioxidant that helps in the fight against prostate cancer
and also fight against heart disease.
Ingredients
cup sun-dried tomatoes (rehydrated)

2 cups field tomatoes (sliced)
2 cups red or yellow cherry tomatoes (halved)
2 cups plum tomatoes (quartered)
1 cup sliced sweet onions (such as Vidalia, Walla Walla or
Spinach)
cup fresh basil (chopped) or 2 tsp dried basil
3 tbsp vinegar
2 tbsp olive oil
1 tsp fresh garlic (minced)
Pinch of black pepper (ground)
1 tsp white sugar
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Method
Place the tomatoes, onions and fresh basil in a large serving

bowl, or on a platter.
Whisk the vinegar, oil, garlic, sugar and pepper together.

Pour over the salad. Serve right away.
Makes: 4 servings
MOZZARELLA TOMATO CRISP

SALAD
Ingredients
cup red wine vinegar

tsp salt
Pepper (to taste)
2/3 cup olive oil
1 lg. tomato (cubed)
1 basket cherry tomatoes (halved)
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1 cups mozzarella cheese (cubed)
onions (chopped)
3 tbsp fresh basil (minced)
Method
In a medium bowl combine, vinegar, salt and pepper.

Whisk together in oil until it is well blended. Add the
remaining ingredients; toss to coat.
Cover and refrigerate for 1 hour, stirring occasionally.

Remove with a slotted spoon to serving dish.
Makes: 5 servings
BETTYANNES PEACH BLUEBERRY

FRUIT SALAD
Ingredients
3 peaches (peeled, removing the stones, sliced and cubed)

pint of blueberries (washed and patted dry)
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3 large bananas (peeled, and thinly sliced)
1 tsp white sugar (or 1 scoop of vanilla ice cream)
cup milk (optional)
Method
In a medium mixing bowl mix all your ingredients. Then

spoon into 4 separate serving bowl.
GEORGES SUMMER SPANISH

CHICKEN SALAD
Ingredients
1 tbsp olive oil

2 boneless skinless chicken breasts
1 tsp paprika
tsp salt
tsp black pepper
1 sweet red pepper (cut into thin strips)
1 green pepper (cut into thin strips)
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6 cup loosely packed mixed baby salad greens
cup onions (thinly sliced)
1/3 cup pimiento-stuffed green olives (quartered)
cup slivered almonds (toasted)
cup feta cheese (crumbled)
Sherry Vinaigrette:
2 tbsp olive oil

1 tbsp sherry vinegar (or red wine vinegar)
tsp Dijon mustard
Pinch of salt
Pinch of paprika
Pinch of granulated sugar
Method
In a mixing bowl, toss together chicken, oil, paprika, salt

and black pepper; transfer to foil-lined baking sheet.
Add red and green peppers; bake in a 375 degree F oven

until the peppers are render and the chicken is no longer
pink on the inside, about 35 minutes. Let the chicken cool
enough to handle; thinly slice crosswise.
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In a large mixing bowl, combine salad greens, onions,
olives, almonds, chicken and peppers.
For Sherry Vinaigrette:
In a small bowl, whisk together oil, vinegar, mustard,

pepper, salt, paprika and sugar; pour over the salad and toss
to coat. Sprinkle with Feta cheese.
Makes: 4 servings
ARTICHOKE POTATO SALAD
Ingredients
1 lbs. medium red potatoes

1/3 cup olive oil
2 tbsp wine vinegar
2 tbsp mustard
tsp salt
1 (7 oz.) jar marinated artichoke hearts (drained and
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coarsely chopped)
cup green onions with tops (thinly sliced)
1 tsp paprika
Tarragon sprigs (optional)
Method
Place the potatoes in a medium saucepan; cover with cold

water. Bring to a boil over high heat. Reduce heat; simmer,
uncovered, until the potatoes are tender, about good 20
minutes for small potatoes or 22 minutes for medium size
potatoes. Drain potatoes, rinse with cold water and let stand
until it is cool enough to handle.
Meanwhile, in a large mixing bowl, combine oil, vinegar,

mustard, paprika, salt and pepper; mix well. Add the
artichoke hearts and green onions. Cut potatoes into inch
thick slices; add to bowl and toss lightly to coat. Cover;
chill at least 2 hours or up to 24 hours before serving time.
Garnish with tarragon sprigs (if desired).
Makes: 4 servings
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THE NEW ENGLAND AUTUMN
SALAD
Ingredients

1 tsp sugar
1 tsp orange peel (finely shredded)
tsp salt
tsp cinnamon
1/3 cup olive oil
12 cups mixed green salads (packed)
2 med. oranges (peeled, sectioned)
2 ripe avocados (peeled, seeded and diced)
1 cup toasted walnuts (coarsely chopped)
cup dried cranberries
Method
Combine your vinegar, sugar, orange peels, salt and

cinnamon in a small mixing bowl. Gradually whisk in oil
until well combined. Cover and chill at least for 30 minutes
or up to 2 days before serving.
Combine your salad greens, orange sections, avocados,
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walnuts and cranberries in a large mixing bowl. Add half
of dressing; toss well and arrange on serving plates. Pass
remaining dressing.
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BREADS
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APPLESAUCE BANANA BREAD
Ingredients

cup white sugar
1 tsp baking powder
tsp baking soda
tsp ground cinnamon
2 egg whites
1 cup bananas (mashed)
cup applesauce
Method
Pre-heat your oven to 350 degrees F. Lightly grease an 8x4

inch loaf pan.
In a large mixing bowl, stir together flour, sugar, baking

powder, baking soda, and cinnamon. Add in your egg
whites, bananas, and applesauce; stir just until combined.
Pour batter into prepared 8x4 pan.
Bake in pre-heated oven for 50 to 55 minutes, or until a

toothpick inserted into center of loaf comes out clean. Turn
out onto wire rack and allow to cool before slicing.
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Makes: 12 servings
POPOVERS WITH GOAT CHEESE

AND CHILI
Ingredients
1 cup milk
tsp salt
1 tbsp wheat germ
3 lg. eggs
2 tbsp unsalted butter (melted)
6 oz. goat cheese (cut into 12 rounds)
1 med. chili pepper (finely chopped - to taste)
Method
Preheat your oven to 220 degrees C. Coat two standard 6

cup muffin pans with cooking spray. Set the pan on a
baking sheet.
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In a food processor, combine the milk, flour, salt, wheat
germs, eggs and butter. Process until the ingredients form a
smooth batter. Pour batter into muffin tins, filling each to
about half. Place one piece of cheese and a bit of chopped
chili in each cup.
Bake for 25 minutes, then reduce heat to 177 C. and bake

for another 15 minutes. Do not open the oven door during
cooking. Serve right away.
Makes: 6 servings
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DESSERTS
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BREAD PUDDING MADE EASY
Ingredients
lb. stale bread

2 oz. grated or unsweetened desiccated coconut
2 oz. raisins
lb. white sugar
1 cup milk
3 lg. eggs
tsp vanilla
Method
Into a large mixing bowl, break the bread into small pieces.
Bring milk to a boil and pour it over the bread.
Allow the mixture to soak for half an hour. Mix it well with
a fork and add your coconut and raisins.
Beat yolks of eggs, sugar and vanilla separately and add it

to the bread mixture.
Fold in the whites of eggs beaten to a stiff froth. Pour the

mixture into a buttered pie-dish and bake in a moderate
oven for about 40 minutes.
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Turn out and serve with your favorite jam or with your
favorite custard cream.
PEACH COBBLER
Ingredients
1 cup peach nectar (or apricot nectar, or apple juice)

1/3 cup sugar
4 tsp all-purpose flour
tsp ground nutmeg
3 cup peaches (sliced and peeled)
tsp lemon juice
2/3 cup all-purpose flour
2 tbsp quick cooking rolled oats
2 tbsp sugar
1 tsp baking powder
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2 tbsp butter
2 tbsp milk
1 lg. egg white
Method
Preheat your oven to 400 degrees F. In a medium size pot,

whisk peach nectar, 1/3 cup sugar, 4 tsp flour and tsp
nutmeg. Cook over moderate heat, whisking constantly,
until it starts to thicken. Cook and whisk for 2 more
minutes, or until thickened. Stir in peaches and lemon rind.
Cook until bubbly. Keep warm.
In a medium bowl, stir 2/3 cup flour, oats, 2 tbsp sugar,

baking powder, and tsp nutmeg. Using pastry blender or
two knives, cut butter in until mixture resembles coarse
crumbs. In a small bowl, combine milk and egg whites.
Add to oat mixture and stir until dough forms.
Spoon hot peach mixture into a 9 inch round baking pan.

Spoon dough into 4 even mounds on top of hot peach
mixture. Bake for 22 minutes, or until toothpick inserted
into mound comes out clean. Serve with whipped cream.
Makes: 4 servings
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GEORGES PLANKIES
Ingredients
1 regular cedar plank (soaked in water)

8 Twinkies
175 ml (3/4 ml) chocolate hazelnut spread (Nutella )
6 Oreo cookies (smashed into chunks)
cup mini marshmallows
cup chocolate toffee pieces
Method
Preheat grill to medium-low heat. Arrange Twinkies on

plank. Slather top of Twinkies evenly with Nutella.
Sprinkle with mini Oreo chunks, marshmallows and
chocolate toffee pieces.
Place plank on grill and close lid. Allow Twinkies to heat

and smoke slowly for 15 minutes or until marshmallows are
golden brown and everything is heated through. Remove
from grill and serve right away.
Makes: 8 servings
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ORANGE AND LEMON BAKE
Ingredients
4 eggs
cup white sugar
1 cup dried unsweetened shredded coconuts
4 tbsp unsalted butter (softened)
1 cup ground almonds
Grated zest of freshly squeezed juice of 2 lemons
Grated zest and juice of 2 oranges
cup milk
1/3 cup self-rising flour
Minted Yogurt
1 cup plain yogurt

A bunch of mint (freshly chopped)
A cake pan (8 inch in diameter, buttered)
Method
Preheat the oven to 350 degrees F.
Put the eggs, sugar, coconuts, butter, ground almonds,

lemon and orange zest and juice into a food processor and
process for 1 minute or until blended.
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Transfer the mixture to the buttered pan and bake in the
preheated oven for 45 minutes or until golden brown.
Remove from the oven and let cool.
Put the yogurt into a bowl and add the mint. Mix well and
serve spooned over the bake.
Makes: 8 servings
BLUEBERRY HILL TARTS
Ingredients
1 cups fresh blueberries

1/3 cup red currant jelly
1/3 cup almonds (sliced)
1 tbsp icing sugar
Pastry:

2 tbsp sugar
4 tsp cornstarch
Pinch of salt
cup cold unsalted butter (cubed)
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Filling:
2/3 cup blanched almonds

cup sugar
2 tbsp butter (softened)
1 lg. egg
tsp almond extract
Method
Set out a 9 inch tart tin with removable bottom.
Pastry: In a large mixing bowl, whisk together flour, sugar,

cornstarch, and salt. With a pastry blender, cut in butter
until texture goes beyond crumbly stage to one where it
clumps together. Press evenly over bottom and sides of tart
tin. With a fork, prick bottom at 1 inch intervals. Chill until
firm, about 1 hour. Bake in bottom third of 350 F. oven
until pale gold, about 20 minutes; let cool on rack.
Filling: Meanwhile, in a food processor, whirl together

almonds, and sugar until almond are finely grounded but
not completely smooth. Add flour, butter, egg, and almond
extract; pulse to combine and smooth. Spread evenly in tart
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shell. Sprinkle blueberries evenly on top. Bake in bottom
third of 375 F. oven for 25 minutes. Meanwhile, heat jelly
in microwave or on stovetop until liquid. Spoon all but 1
tbsp evenly over blueberries. Sprinkle sliced almonds like a
2 inch wreath around the edge of tart. Return to oven and
bake until almonds are golden and a cake tester or skewer
inserted into center comes out clean, about 10 minutes. Let
cool on rack.
Ahead: Set aside at room temperature for 4 hours. Remelt

the remaining jam; brush or spoon over blueberries. With
icing sugar in a small sieve, tap sieve evenly over almonds
to coat with a dusting of icing sugar.
Makes: 10 servings
BLACKBERRY AND PEACH

CORNMEAL COBBLER
Ingredients
7 cups sliced & pitted peeled firm ripe peaches

1 cup blackberries
1/3 cup granulated sugar
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2 tbsp cornstarch
1 tbsp lemon juice
Cornmeal Topping

cup cornmeal
1 tsp lemon rind (grated)
1 tsp baking powder
tsp baking soda
tsp salt
1/3 cup cold unsalted butter (cubed)
2/3 cup milk
Method
In a large mixing bowl, gently toss together peaches,

blackberries, sugar, cornstarch and lemon juice; scrape into
8 inch glass baking dish.
Cornmeal Topping
In a large mixing bowl, whisk together flour, cornmeal,

sugar, lemon rind, baking powder, baking soda, and salt;
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using pastry blender or two knives, cut butter until
crumbly. Drizzle with milk, stirring to form a soft, sticky
dough. Drop topping by 1 tbsp onto peach mixture.
Bake in 375 degrees F. oven until bubbly and biscuits are

golden brown or until the doughy underneath when lifted,
about 50 minutes.
Make-ahead: Let cool. Cover loosely with foil and

refrigerate for up to 24 hours; reheat in 350 degrees F oven
for 30 minutes.
Makes: 8 servings
GRANOLA CRISY SQUARES
Ingredients
cup soft margarine

3 cups mini marshmallows
5 cups crispy rice cereal
cup cocoa powder (unsweetened)
1 tsp vanilla
1/3 cup quick-cooking rolled oats
1/3 cup flaked coconut (unsweetened)
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cup raisons
cup semi-sweet chocolate chips
Method
In a large, heavy saucepan, over low heat, melt your

margarine. Add marshmallows and stir constantly until the
marshmallows are melted, about 10 minutes. Remove from
heat, stir in rice cereal, cocoa and vanilla and mix until
evenly coated. Add oats, coconut, raisons and chocolate
chips and mix until evenly coated.
Press evenly into prepared baking pan. Refrigerate for 30

minutes to an hour, until it is firm. Cut into squares.
CHOCOLATE ORANGE MOUSSE

DELIGHT
Ingredients
2 eggs (beaten)
2 egg yolks (beaten)
1 cup heavy whipping cream
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3 tbsp orange juice
1 to 1 orange peel (grated)
6 squares semisweet chocolate (melted and cooked)
Whipping cream and orange peel strips (optional)
Method
In a pot combine eggs, egg yolks, cream, brown sugar,

juice and peel until it is blended. Cook and stir over
medium-low heat for 15 minutes or until the mixture is
thickened and reached 160 degrees F.
Remove from heat; stir in melted chocolate until smooth.

Pour into dessert dished. Then refrigerate for 2 hours or
until ready to serve.
Garnish with whipping cream and orange peel (if desired).
Makes: 4 servings
BERRYLICIOUS CRUMBLE
Ingredients
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1 cup rolled oats
cup oat bran
1 cup dark brown sugar
1 cup canola oil
2 cups raspberries
2 cups blueberries
2 cups blackberries
Method
Pre-heat your oven to 350 degrees F. In a large mixing

bowl, mix all dry ingredients with a fork. Pour in oil and
continue mixing until ingredients clumps together.
Place berries in a shallow, oven-proof 8 cup dish, cover

with crumble and bake for 40 minutes or until top is golden
brown.
Makes: 8 servings
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APPLE AND PEAR CRISP
Ingredients
6 cups pears (peeled, cored and chopped)

2 cups cooking apples (peeled, cored and chopped)
2 tbsp brown sugar (packed)
2 tbsp lemon juice
tsp cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)

1/3 cup all-purpose flour)
Pinch of nutmeg
1/3 cup salted butter (melted)
Method
In a bowl, toss together your apples, pears, sugar, flour,

lemon juice and cinnamon until combined; spread mixture
in a 8 inch glass baking dish. Set aside.
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For The Topping:
In a small mixing bowl, whisk together oats, sugar, flour,

and nutmeg; drizzle with melted butter, tossing with fork
until crumbly. Sprinkle over pear mixture.
Bake in 350 degrees F oven until pears are tender and

topping is golden brown and crisp, about 1 hour.
Makes: 6 servings
RASPBERRY OATMEAL AND

PEACH SNACK BARS
Ingredients
1/3 cup orange juice

2 tbsp plus cup packed light brown sugar (divided)
1 cups frozen raspberries
1 cups frozen peaches or fresh peaches (diced)
1 cups quick rolled oats
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1 tsp baking soda
1 lg. egg (lightly beaten)
2 tbsp cornstarch
Method
In a medium saucepan, whisk together orange juice,

cornstarch and 2 tbsp brown sugar. Add raspberries and
peaches, then stir over medium-high heat until the mixture
is simmering and thickened, about good 5 minutes.
Remove from heat and set aside to cool.
Heat your oven to 350 degrees F. Coat an 7 by 11 inch

baking dish with cooking spray.
In a large mixing bowl, combine all your oats, flour, and

remaining cup of brown sugar, butter and baking soda.
Mix together with a fork until the dough is crumbly but
beginning to hold together. Set aside 1 cup of the mixture.
Mix your eggs into dough remaining in bowl. Transfer

dough with eggs to prepared baking dish and press it
evenly over the bottom. Spread reserved fruit filling on top,
then sprinkle reserved crumb mixture over it.
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Bake in the oven for 35 minutes or until lightly browned
and bubbly. Transfer dish to a wire rack to cool completely,
about 60 minutes. Then cut into 16 bars.
Makes: 16 servings
APPLE FRITTERS
(A Irish And Aboriginal Cuisine)
Ingredients
5 oz. all-purpose flour

5 fluid oz. water
tsp salt
2 med. eggs (separated)
2 lg. cooking apples
4 oz. white sugar
Lemon juice
Oil for deep frying
Method
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Make the batter at least 1 hour before it is requited, using
the following method:
Sift together the flour and salt. Make a well in the center.
Add the cooled melted butter and some of the water and
egg yolks. Work in the flour and beat until smooth. Add the
remaining water. Leave to stand.
Just before using, beat the egg whites until stiff but not dry.
Fold into batter mix.
Peel, core and slice apples (slice about to inches

thick). Dip into the batter and deep fry in a very hot oil,
until golden.
Drain and serve dredged with white sugar and sprinkle with
lemon juice.
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PASTRIES AND
CAKES
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THE HAPPY BOYS TRIPPLE
LAYERED CARROT
CAKE
Ingredients

2 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 cups white sugar
1 cups vegetable oil
4 eggs
2 cups carrots (finely grated)
1 can crushed pineapple (drained)
1 cup walnuts (chopped)
1 cup coconuts
1 tsp baking soda
Method
Pre-heat your oven to 350 degrees F. Grease and flour three

9 inch round cake pans.
In a large mixing bowl, sift together flour, baking powder,

baking soda, salt and cinnamon.
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Add sugar, oil, and eggs; mix together for 3 minutes with a
hand mixer.
Stir in carrots, pineapples, chopped nuts and coconuts.
Pour into prepared pans. Bake in pre-heated oven for 35

minutes or until the cake center is set.
A CREAM CHEESE ICING
This icing is for the above cake.
Ingredients

8 oz. package cream cheese (softened)
500 g. icing sugar
1 tsp vanilla
cup toasted coconuts (for decoration)
Method
In a mixing bowl, cream together the butter and cream

cheese. Add the vanilla and stir in the icing sugar.
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Spread evenly on the top of the first layer, add the second
layer, spread evenly on that layer. Add the third layer,
spread icing evenly all over the cake. Sprinkle with toasted
coconuts.
Refrigerate.
HOT BETTER WELSH CAKE
Ingredients
lb. salted butter (at room temperature)

1/3 cup white sugar
3 large eggs
1 cup plus 1 tbsp self-raising flour
4 tbsp raisins
1 tbsp milk
Method
Pre-heat your oven to 375 degrees F. Grease an 8 inch

round non-stick cake pan with a little of the butter and line
base with baking paper.
Using an electric whisk, cream remaining butter and sugar
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in a bowl, until light and fluffy. Beat in eggs, one at a time,
then fold in the flour. Add raisins and milk and mix. Spread
the mixture in pan. Bake in the center of oven 15 to 20
minutes, or until it is well risen, firm and golden.
For spiced butter topping, put butter into mixing bowl with
brown sugar and cinnamon and mash together.
When the cake is done. Remove from oven and spread

butter on top. Leave to stand until the butter is soaked in,
then remove from pan. Cut into 8 wedges and serve.
Makes: 8 servings
BLUEBERRY HILL LEMON

MUFFINS
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Ingredients

cup sugar
2 tsp baking powder
1 tsp baking soda
1 lg. egg
cup milk
cup vegetable oil
cup lemon juice
1 tbsp lemon rind (finely chopped)
1 cup blueberries (fresh or frozen, unthawed)
For Topping
2 tbsp sugar
2 tsp lemon rind (finely grated)
Method
Line 12 muffin cups with paper liners, or grease, set aside.
In a large mixing bowl, whisk together flour, sugar, baking

powder, baking soda, and salt.
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In a separate bowl, whisk together egg, milk, lemon juice
and rind. (Mixture will curdle).
Right away pour over dry ingredients; stirring just until dry
ingredients have been moistened.
Sprinkle blueberries over top; fold in with a few strokes,

especially with frozen blueberries.
Using an ice cream scoop or a large spoon, spoon batter

into prepared muffin cups, filling them about three quarter
full.
Topping: Stir together sugar and lemon rind. Sprinkle

evenly over top of batter.
Bake in center of preheated 375 F. oven until firm to touch,

golden and domed, about 20 minutes.
Let cool in pan or on wire racks for 5 minutes. Tilt out of

muffin cups and let cool or remove from pan and let cool
on racks.
Makes: 12 muffins
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THE FLOURLESS CHOCOLATE
CAKE
Ingredients
350 g. quality dark chocolate (chopped)

185 g. unsalted butter (chopped)
6 med. eggs
1 cup brown sugar
cup ground hazelnuts
Hazelnut Cream
300 ml cream
cup hazelnut liqueur (extra)
Method
Preheat your oven to 170 degrees F. Line the base and

sides of a 22 cm. spring form pan with a non-stick baking
paper.
Place chocolate and butter to a saucepan over low heat and

stir until melted.
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Place eggs, sugar, liqueur and hazelnut into a bowl and
whisk to combine. Add chocolate mixture and whisk until
smooth. Spoon mixture into tin and cover with aluminum
foil.
Bake for 40 minutes. Remove foil and cool cake in tin then
refrigerate until cold.
To make Hazelnut cream, place the cream and the liqueur

in a bowl and beat with an electric beater or a whisk until
peaks form. Cover and refrigerate until just before servings.
Serve with Hazelnut Cream.
Makes: 12 servings
SPINACH, DILL RICOTTA PIES
Ingredients
4 sheets (25 cm by 25 cm) store bought shortcrust pastry

(thawed)
Ricotta-Spinach filling:
250 g. frozen spinach (thawed)
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600 g. ricotta
3 med. eggs
cup parmesan cheese (finely grated)
2 green onions (finely sliced)
2 tbsp flat parsley leaves (coarsely chopped)
2 tbsp dill leaves (coarsely chopped)
Sea salt and black pepper
Method
Preheat your oven to 355 degrees F. Cut pastry to fit 4 x 1

cup pie dishes, allowing for an overhand.
To make Ricotta-Spinach filling, squeeze out the excess

water from spinach, place in a bowl with ricotta, eggs,
parmesan, onions, dill, parsley, salt and pepper and mix
together the ingredients well.
Divide filling between pastry-lined dishes and bake for 30

minutes or until the filling is set.
To freeze, wrap the pie dishes in a layer of baking paper,

then plastic wrap and aluminum foil to seal. It can be
frozen for up to 3 months.
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Makes: 4 servings
CANADIAN-HUNGARIAN JAM
OATMEAL COOKIES
Ingredients

tsp baking powder
tsp baking soda
tsp salt
butter (softened)
2 sm. eggs
tsp vanilla
1 cup rolled oats
cup jam ( use your favorite jam )
2 oz. white chocolate (optional)
Method
Pre-heat your oven to 350 degrees F. Line a large baking

sheet with parchment paper. In a small mixing bowl, whisk
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together the flour, baking powder, baking soda, and salt.
In a medium mixing bowl, beat together the granulated

sugar, brown sugar, and butter until fluffy. Beat in eggs and
vanilla.
Beat in your flour mixture until well combined. Stir in oats.

If your dough is a bit too wet, then add a little more flour,
or refrigerate dough for 30 minutes.
Form dough into 1 inch balls. Arrange 2 inches apart on

prepared baking sheet. Make an indentation in the top of
each ball, then fill each indentation with jam. Bake for 13
minutes or until golden brown. Let cookies cool on baking
sheet for 5 to 10 minutes. Remove cookies with spatula.
Let completely cool on wire rack.
In a small heat-proof bowl set over a saucepan of

simmering water, melt chocolate until almost smooth.
Remove bowl from heat. Stir chocolate until smooth. With
the tines of a fork, drizzle chocolate evenly over cookies.
Set aside until the chocolate sets.
Makes: 24 cookies
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BREAKFAST FRENCH TOAST
In France, the French toast is called Pain Perdu, or Lost

Bread, and its a good use to use up old stale bread. In
fact, the drier the bread is the more eggs it will absorb and
the moister the French toast.
If you dont have star anise, substitute 1 tsp cinnamon, in

which case you dont need to infuse the egg mixture
overnight but can use it right away.
Ingredients
6 eggs
1cup homo milk
1 tbsp granulated sugar
2 whole star anise (or 1 tsp cinnamon)
Pinch of salt
6 slices stake bread
Softened butter or olive oil for frying
Maple syrup to serve
Method
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In a shallow dish, whisk together your eggs, milk, sugar,
star anise, and salt. Refrigerate, covered, for at least 8 hours
or overnight for the flavour to infuse.
Just before serving, dip bread sliced into egg mixture until
thoroughly soaked. Heat a large greased non-stick skillet
over medium heat; cook bread slices, in batches, for 3
minutes per side or until they are golden brown. Serve with
Canadian maple syrup.
Makes: 6 servings
THYME AND GARLIC KNISHES

(Canadian Aboriginal Cuisine)
Ingredients
Dough:

tsp baking powder
tsp salt
1 med. egg
cup olive oil
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cup water
Potato Filling:
4 lg. potatoes (cooked and mashed)

lbs chicken fat (melted)
1 lg. egg
1 onion (minced and browned)
2 garlic heads (or bulbs) (roasted in foil)
1 tsp fresh thyme (chopped)
1 tbsp olive oil
tsp salt
3 eggs for egg wash
Method
Sift flour, baking powder, and salt into a bowl. Beat egg,
oil, and water and add the flour mixture. Knead lightly until
dough is soft; it will be slightly oily but not sticky. Cover
and set in a warm place for 60 minutes.
To Make Filling; combine all ingredients and mix well.

Divide dough in half and roll as thin as possible into a
triangle. Spread the filling on long side of the dough and
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roll like a jelly roll. But into 1 inch slices.
Pull ends of the dough over the filling and tuck into the
knish to form a small cake.
Brush with egg wash and place on a well-greased baking

sheet. Bake in the oven at 375 degrees F. until they are
golden brown.
DATE ALMOND MACAROONS
Ingredients
1 lg. banana (mash)

cup baking dates (or very moist dried dated, pits
removed and mash)
1 pkg. (7 oz.) sweetened coconut flakes
1 tsp almond extract
15 Marcona almonds
Method
290
Heat your oven to 375 degrees F. Coat a baking sheet with
cooking spray or with butter, or line it with parchment
paper.
In a medium mixing bowl, use a fork to mash together

dates and banana. Add coconut flakes and almond extract,
then mix the mixture well. Divide dough into 12 to 15
pieces and roll each piece into a ball.
Arrange balls on prepared baking sheet, then press 1

almond into top of each cookie. Bake for 10 to 15 minutes
or until golden brown on the bottom but still soft. Let cool
before serving.
Makes: 15 cookies
UPSIDE-DOWN PLUM CAKE
Ingredients
12 oz. large form ripe prune or purple plum (about 8

plums)
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Cake:
2/3 cup butter

1 cup brown sugar (packed)
3 lg. eggs
1 tsp orange rind (grated)
1 tsp vanilla extract
1 cup spelt flour
2 tsp baking powder
tsp cinnamon
Pinch of nutmeg
Pinch of salt
2/3 cup milk
Method
Halve and pit plums. Cut each into 6 wedges; set aside. In a
medium mixing bowl, whisk sugar with butter until
combined. Spread in greased 8 inch (2 l.) square metal cake
pan; decoratively cover with plums.
Cake:
In a large mixing bowl, beat butter with sugar until fluffy.

Beat in eggs, 1 at a time. Beat in orange rind and your
292
vanilla.
In a separate mixing bowl, whisk together all-purpose flour

and spelt flours, baking powder, cinnamon, nutmeg, and
salt. Stir into butter mixture, alternately with milk, making
3 additions of dry ingredients and 2 of milk. Spoon over
plums, smoothing top.
Bake in a 350 degrees F oven until golden brown and cake

tester inserted in center comes out clear, about 60 minutes.
Let cool in pan or on a rack for 10 minutes.
Run a knife around the edges of cake; invert onto plate.

Scrape any remaining syrupy base over plums. Serve warm
or at room temperature.
Makes: 1 upside-down cake
WEST INDIAN BLACK AND

(WHITE RUM) CAKE
Ingredients
Cake:
293
1 cup port wine
cup white rum
1 lbs. butter
brown sugar
8 eggs (beaten)
2 tbsp vanilla
3 tbsp browning
1 tbsp lime juice
1 lbs. all-purpose flour
2 tbsp baking powder
1 tbsp ground nutmeg
tsp cinnamon powder
Fruits:
1 lbs raisins
lbs currants
lbs prunes (pitted, optional)
lbs mixed fruits
cup white rum
3 cups port wine
Method
For Fruits:
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In a large saucepan over low heat, combine all your
ingredients. Steam for 10 minutes to soften the fruits. Cool.
In a food processor, blend coarsely.
Put into sterilized jars. Store in a cool place until ready to

use, (or simply soak ingredients for at least 2 months).
For Cake:
Pre-heat your oven to 325 degrees F. Combine port and

rum and set aside. In a bowl, using a mixer, cream the
butter and sugar until it is fluffy, add beaten eggs, mix in
vanilla, browning and lime juice, and set aside.
In a separate bowl, combine flour, baking powder, nutmeg,

cinnamon. Mix half the flour mixture into the butter
mixture, then add the fruits, following the remaining flour
mixture.
Grease and line bottom of two 9 inch pans with wax paper.
Pour cake batter. Cool pans. Remove cakes. Pour port and
rum mixture over each cake. Wrap cakes in plastic wrap,
then with foil. Store in a cool place.
295
DRINKS AND
PUNCHES
296
THE ISLAND SHAKE
Ingredients
1 lg. banana
1 mango (peeled and cubed)
8 oz. pineapple juice
4 oz. peach yogurt
tsp lemon zest (finely grated)
cup ice cubes
Orange wedges, for garnish (optional)
Lime slices, for garnish (optional)
Method
In a blender or food processor, combine the banana,

mango, pineapple juice, yogurt, lemon zest, and ice.
Puree until thick and smooth. Pour into glasses and garnish
with orange and lime slices if using.
Makes: 3 servings
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BLUEBERRY HILL SMOOTHIE
Ingredients
1 lg. banana
cup plain yogurt
cup orange juice
4 ice cubes
1 tsp liquid honey
1 cup blueberries (fresh or frozen)
Method
Break the banana into chunks; place in a blender with

yogurt, orange juice, ice cubes, and honey. Buzz until
smooth.
Add blueberries and buzz until smooth but with some

blueberry texture. Pour into glasses and enjoy.
Makes: 3 servings
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WATERMELON-AVOCADO MOJO
Ingredients
1/3 glass (shaker cut watermelon)

1 oz. guava juice
1 oz. avocado juice
oz. sour mix
1 tbsp white sugar
Method
Muddle watermelon, avocado juice and sugar then add

your remaining ingredients. Shake with ice and pour.
Garnish with a watermelon wedge.
MINT GINGER DRINK
Ingredients
299
1 Bombay Sapphire Gin
6 fresh mint leaves
Top with ginger ale
Method
Place the mint leaves in your hand and clap once open the
flavour. Add the ingredients to a glass and fill with ice
cubes.
Stir well to mix the mint flavour throughout the drink.
Makes: 1 serving
CEDAR GRILLING RIB RUB
Ingredients
2 tbsp brown sugar

2 tbsp paprika
1tbsp fresh ground pepper
tsp cayenne pepper
1 tsp onion powder
2 tbsp sea salt
300
1 tsp garlic powder
1 tsp celery seed
CEDAR GRILLING RIB GLAZE
Ingredients
cup ketchup
cup cold water
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp honey
tsp celery seed
tsp salt
1 tsp hot sauce
Chili pepper flakes (to taste, optional)
Method
In a medium saucepan, combine all your ingredients, bring

the mixture to a boil and simmer uncovered for 10 minutes.
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Store unused sauce in the refrigerator.
AMAZING HOT CHOCOLATE

DRINK
Ingredients
lbs. semi-sweet chocolate

Scant cup of hot water
1 qt. milk
Pinch of salt
2 tbsp white sugar
Chocolate sprinkles
Method
Grate the chocolate fine and dissolve in the cup of hot

water. Heat the milk and the salt together, but do not let it
boil.
Add the dissolved chocolate and the sugar. Remove from

heat, and whip until foamy.
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Serve in pre-heated cups, top with chocolate sprinkles, and
serve right away.
Makes: 4 cups
303
GRAVY, SAUCES
AND DIPS
304
RIB SAUCE
Before you throw all your ribs on the grill, make up a batch
of this zesty BBQ sauce. Experiment with a variety of beers
to add a different flavor kick.
BBQ Sauce
4 cups of you favorite BBQ sauce

1 bottle light beer
2 ounces molasses
1 ounce hot sauce
1 tbsp. paprika
tsp garlic powder
Method
Combine all your ingredients in a saucepan and slowly

bring the mixture to a boil.
Reduce heat and let simmer for 10 minutes.
Remove, let cool and store in the refrigerator for later use.
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BLUE CHEESE AND PEACH BUTTER
This compound butter is a simple yet elegant way to add a

ton of flavor to any backyard food.
Ingredients
2 medium size peaches (pitted and cut into quarters)

1 tbsp olive oil
tsp salt
tsp black pepper
lb softened butter
1 tbsp liquid honey
3 tbsp fresh chopped parsley
3 tbsp finely chopped fresh chives
2 tbsp crumbled blue cheese (about 1 oz.)
tsp paprika
Method
Pre-heat your grill to medium.
Toss peaches, oil, salt and pepper together and place on

well greased grill.
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Grill for about 10 minutes turning it occasionally or until
peaches are well marked and tender.
Remove from grill and let cool slightly.
Roughly chop peaches into small bite size pieces.
Stir together softened butter, honey, parsley, chives, blue

cheese, paprika and chopped peaches.
Place the butter in a ramekin and chill until it is ready to

serve.
Serve chilled butter with beef, chicken or seafood off the

grill.
WATERCRESS AND AVOCADO

CREAM
Ingredients
1 bunch watercress
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A few sprigs of parsley
A few scallions
2 garlic cloves
1 med. lemon
A few basil leaves
4 tbsp olive oil
2 lg. avocados
1 tbsp green peppercorn in brine
Method
Discard stalks from watercress, then rinse and dry leaves.

Rinse and dry parsley and strip leaves from stems.
Rinse scallions, chop off green tops, leaving whites for

another dish, and put greens into blender with parsley and
watercress.
Peel the garlic and crush into parsley and watercress. Wash
wax from lemon, grate rind, squeeze out the juice and add
both to blender. Rinse and dry basil leaves, then chop some
and set aside for garnish. Add remaining leaves to mixture
with olive oil.
Halve and pit avocados. Leaving shells intact, spoon flesh
308
into blender and season. Process until smooth.
Spoon puree into shells, sprinkle with peppercorns and

reserved basil, and serve.
Makes: 4 servings
BLUEBERRY HILL SAUCE
Real blueberry flavor shines in this sauce. Here are some

serving ideas that you can use it with. Use over vanilla
cheesecake, in a blueberry sundae with a lemon
sorbet/vanilla ice cream combo and fresh blueberries, in
crepes or over pancakes, as part of a brunch parfait with
309
yogurt or pooled besides a slice of the Blueberry Hill Tarts.
You can make this sauce any time of the year with also
frozen blueberries.
Ingredients
Half lemon (seeded)

3 cup fresh or frozen blueberries
cup water
cup granulated sugar.
Method
Remove thin outer lemon peel from lemon; add to a

medium size saucepan. Squeeze out juice and set aside.
To saucepan add blueberries and water. Bring to a boil,

stirring. Boil uncovered for 5 minutes or until blueberries
are tender.
Stir in sugar and lemon juice. Bring back to a boil, stirring

and boil until liquid is syrupy, about 3 minutes. Remove
lemon peel.
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Puree about a quarter of berries with juice that
accompanies them in food processor, or press through a
sieve. Stir puree back into sauce to thicken liquid. Let cool;
transfer to airtight container and refrigerate for up to 4
days.
Makes: 1 cups fresh blueberry sauce
MEDITERRANEAN TRADITIONAL
HUMMUS
The word Hummas chickpeas and sesame seed dip. It is a

thick Middle East sauce made from chickpeas seasoned
with lemon juice and garlic, and olive oil.
Ingredients
1 (16 oz.) can chickpeas

cup liquid from chickpeas
5 tbsp lemon juice
1 tbsp tahini paste
tsp salt
2 tbsp olive oil.
311
Method
Drain chickpeas and set aside the liquid from can. Combine
ingredients in blender or food processor. Add cup of liquid
from chickpeas. Blend for 3 to 5 minutes on low until
thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the

center of hummas. Add a small amount 2 tbsp of olive oil
in the well. Garnish with parsley (optional). Serve right
away with fresh, warm or toasted pita bread, or cover and
refrigerate.
For a Spicier Dip: Add 1 tsp hot chili pepper flakes to

blending process.
For Roasted Dip: Add 1 cup roasted red peppers in jar to

blending process.
For Sun Dried Tomato Dip: Add 3 tbsp of jarred sundried

tomatoes with oil to blending process.
For Added Kick: Up the garlic to 3 cloves, crushed.
(Garlic Hummas makes the perfect sandwich spread, use

grilled chicken, turkey or lean ham for filling.)
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HUMMAS SALAD DRESSING
Ingredients
cup traditional hummas

5 tbsp olive oil
1/3 cup olive oil
cup plain yogurt
3 tbsp lemon juice
Favorite greens - cucumbers, tomatoes
Method
Whisk together in a blender until it is well blended. Chill

for 1 hour before serving.
Makes: 4 servings
ROASTED PEPPER AND

WALNUT DIP
Ingredients
313
1 1/3 cup plain yogurt
2 sweet red peppers
1 1/3 cup walnuts (halved)
tsp paprika
tsp salt
tsp black pepper
2 tbsp olive oil
2 tbsp lemon juice
Garnish:
Extra olive oil, walnut halves, black olives, chopped mint.
Method
Line a sieve with a piece of cheese cloth or with a thin tea

towel; set over a beep bowl. Add yogurt, refrigerate until as
thick as cream cheese, about 12 to 24 hours.
Meanwhile, roast your peppers on a rimmed baking sheet

in a 375 degrees F oven, turning once, until the skins have
darkened and are wrinkled, about 45 minutes. Let cool;
peel skin off, reserving any juice. Chop finely and place in
mixing bowl with juices.
314
In a food processor, chop walnuts finely, using a pulse
motion to ensure walnuts do not go beyond chopped stage
and become oily. Add the red peppers with drained yogurt,
garlic, paprika, salt, black pepper, hot pepper flakes, olive
oil, and lemon juice. Stir ingredients to combine.(Make
ahead: refrigerate in airtight container for up to 2 days.)
Scrape into serving bowls; drizzle with olive oil over the
surface to keep dip moist. Garnish with a few walnut
halves, olives and chopped mint.
Makes: 2 cups
GEORGES LEMONY HUMMUS
Ingredients
1 can (19 oz.) chickpeas

cup tahini
1/3 cup olive oil
1/3 cup lemon juice
cup cold water
1 tsp ground cumin
315
tsp ground coriander
tsp paprika
tsp salt
2 tbsp parsley (finely chopped)
Garnish: olive oil
Method
Drain and rinse chickpeas. Pour into a food processor;

whirl until it is almost smooth, scraping down side of bowl.
Add tahini, paprika, olive oil, lemon juice, water, cumin,

coriander, salt and hot pepper flakes. Whirl until smooth.
If hummus is thicker than you like, whirl in a little more

water. (Make ahead: Scrape into an airtight container,
cover and refrigerate for up to 2 days.)
Stir in the garlic and your parsley until evenly blended.

Scrape into serving dish, preferably a shallow one. Drizzle
with olive oil.
Makes: 3 cups
316
CHICKPEAS AND SUN-DRIED
TOMATO HUMMUS
This Hummus is rosy and mellow.
Ingredients
1 can (19 oz.) chickpeas

cup sun-dried tomatoes
cup tahini
cup oil from dun-dried tomatoes (or olive oil)
cup lemon juice
cup cold water
tsp ground cumin
tsp salt
tsp black pepper
Garnish:
Extra olive oil and finely slivered sun-dried tomatoes.
Method
317
Drain and rinse chickpeas. Pour into a food processor with
the sun-dried tomatoes; whirl until almost smooth. scraping

down side of bowl. Add tahini, oil, lemon juice, water,
cumin, salt and hot pepper sauce, and paprika.
Whirl until smooth. If hummus is thicker than you like,

whirl a little more water into mixture. (Make ahead: Scrape
into airtight container, cover and refrigerate for up to 2
days.)
Stir in the garlic; scoop into serving bowl and garnish with
a drizzle of olive oil and scattering of slivered tomatoes.
Makes: 3 cups
ITALIAN CREAMY CHEESE

HERBED SHEVRE DIP
Ingredients
cup Krafts Original Philadelphia Cream cheese

1 tsp dried Italian herb seasoning
318
2 tbsp parsley (finely chopped)
2 tbsp snipped chives
2 tbsp sun-dried tomatoes (finely chopped)
1 cup sour cream
Method
Let the cheese soften at room temperature for 30 minutes.

In a food processor, or in a medium bowl with a table fork
and a fine hand, puree the cheese and sour cream until
smooth.
Blend in herb seasoning and hot pepper flakes. By hand,

stir in the parsley and half of chives. Stir in olives oil or
sun-dried tomatoes, if using.
Scrape into a serving bowl. (make ahead: Cover and

refrigerate for up to 2 days.) Sprinkle with the remaining
chives.
Makes: 2 cups
THE CARPRESE SALAD

BITES
319
Ingredients
6 pieces Bocconcini cheese

6 yellow grape tomatoes
6 red cherry tomatoes
1 bunch fresh basil (washed and dried)
Method
Slice your Bocconcini cheese, grape and cherry tomatoes

into quarter slices. Rip the basil leaves in half. Alternate
slices of Bocconcini, tomato and basil until piece resemble
shape of one Bocconcini.
Should be about two slices of Bocconcini cheese, three

slices of tomato and two basil leaves per bite.
Makes: 10 servings
APRICOT WITH POACHED PEARS

GINGER SAUCE
I think that pears are particularly nice in this spicy ginger

sauce, but you can use other fall fruits such as apples and
320
plums in place of the pears. The licorice root added a subtle
anise flavour, but if not available, use 1 tbsp chopped
tarragon in its place.
Ingredients
1 cup apple juice

cup white wine
Half vanilla bean
1 (3 inch) licorice root (optional)
2 bay leaves
4 pears (halved)
1/3 cup dried apricots (finely chopped)
1 tsp candied ginger (finely chopped)
1 cup plain yogurt (optional for garnish)
Method
In a large skillet, combine apple juice, wine, vanilla,

licorice and bay leaves. Bring to a gentle boil over
medium-high heat. Add pear halves, cut side down. Cover,
reduce the heat and gently simmer for 7 minutes or until the
pears are crisp-tender.
Remove pear halves from poaching liquid, set aside.
321
Remove and discard vanilla, licorice and bay from
poaching liquid. Add apricots and ginger and bring to a
boil over high heat. Reduce heat and simmer, stirring
occasionally for 20 minutes or until the liquid is reduced
and is syrupy.
Meanwhile, remove and discard core from pear halves.

Arrange the pears on individual plates, spoon apricot sauce
over. Garnish with yogurt if desired. Serve right away.
Makes: 8 halves
SATAY SAUCE
Ingredients
1/3 cup crunchy peanut butter

1 tsp soy sauce
1 tsp honey
1 tsp Chinese rice vinegar (or cider vinegar)
2 lg. garlic cloves (peeled, crushed)
1 scallion (chopped)
2 tbsp water
322
3 oz. coconut milk
1 tbsp sweet chili sauce
Method
Combine peanut butter, soy sauce, honey, vinegar, garlic,

scallions, coconut milk and chili sauce in a blender or food
processor for a thick, almost smooth mixture.
GEORGES EGG SAUCE
Ingredients
In a medium size pot, whisk together

cup coffee cream,
2 tbsp all-purpose flour,
tsp dry mustard,
1/8 tsp salt,
1/8 tsp black pepper.
Whisk in cup chicken broth.
2 eggs (hard boiled, chopped)
1 tbsp parsley (minced)
323
Cook over moderate heat, whisking constantly for 7
minutes or until the mixture is thickened and is bubbly.
Stir in 2 chopped hard boiled eggs and your 1 tbsp of
minced parsley; and heat through.
Makes: 4 servings
TRADITIONAL MEXICAN FRESH

TOMATO SALSA
This is a simple and fresh salsa that is very close to the

traditional Mexican salsa. For a hotter sauce, cut back on
the tomatoes or add in some of the seeds from the chili
peppers.
Ingredients
4 med. tomatoes (diced)

1 cups red onions (diced)
2 green onions (thinly sliced)
1 jalapeno chili pepper (stems, ribs and seeds removed, and
finely diced)
1 serano chili pepper (stems, ribs, seeds removed, and
324
finely diced)
Juice of 1 lime
1/3 cup fresh cilantro (chopped)
1 tbsp fresh oregano (chopped)
Sea salt (to taste)
Freshly ground black pepper (to taste)
1 tsp paprika
Method
In a large mixing bowl, combine the tomatoes, red onions,

paprika, green onions, jalapeno pepper, serano peppers,
lime juice, cilantro and oregano.
Season to taste with salt and black pepper. Let the mixture
sit for up to an hour or cover and refrigerate for up to four
days.
Makes: 4 cups
INDIAN SUMMER CORN SALSA
This is a great condiment for Indian summer cookouts. The
325
last of the corn combines with one of the milder chili
peppers and the flavours are blended perfectly for grilled
dishes.
Ingredients
9 inch (2.5 L) baking pan

2 ears of corn (kernels removed, or 1 can (12 oz.) of corn
kernels, drained)
3 carrots (diced)
fresh poblamo chili or red bell pepper (diced)
2 tbsp olive oil
1 avocado (peel and dice)
3 tbsp fresh squeezed lemon or lime juice
3 green onions (thinly sliced)
1 tbsp fresh thyme leaves
cup fresh Italian parsley (chopped
tsp sea salt
tsp paprika
2 tbsp molasses
Method
Pre-heat your oven to 400 degrees F.
326
In a baking pan, combine corn, carrots, and red peppers.
Drizzle with oil and bake in preheated oven for 35 minutes

or until the carrots are tender when pierced with a knife.
The corn and red pepper may be a bit charred around the
edges. Let cool.
Peel and dice avocado. In a bowl, toss avocado with lemon

juice. Add the corn, carrots, red peppers, green onions,
thyme, paprika, and cilantro.
Season with salt and drizzle molasses over. Toss well to

combine.
Makes: 3 cups
A GREAT SPICED PEAR SALSA
You can make this salsa as hot or as mild as you like by

adding more or less of the chili pepper flakes. To keep the
heat, buy small quantities and do not store chili pepper
flakes for more than six months.
327
Ingredients
2 tbsp olive oil

1 cup onions (chopped)
6 pears (diced)
cup apple juice or pear nectar
1 tbsp apple cider vinegar
1 tbsp turmeric
1 tsp garam masala
1 tsp ground cardamom
1 tsp chili pepper flakes
cup raisins
1 tbsp brown rice syrup
Method
In a large saucepan, heat the olive oil over medium heat.

Add onions and cook, stirring occasionally for 15 minutes
or until the onions are soft.
Add the pears, juice, vinegar, tumeric, garam masala,

cardamom, chili pepper flakes and bring the mixture to a
boil over high heat.
328
Add raisins and syrup, reduce the heat and simmer gently
for 20 to 30 minutes or until the salsa is thick and the pears
are tender when pierced with the tip of a knife.
Makes: 4 cups
329
EXTRAS
330
STRAWBERRY-MANGO SKEWERS
Ingredients
9 large strawberries (cut in thirds)

1 med. mango (cut into small chunks)
9 seedless green grapes
9 seedless red grapes.
Dip
cup plain yogurt

2 tsp vanilla
tsp white sugar
4 wooden skewers (cut in half)
Method
Alternate thread strawberry slices and mangoes. Top each

end with a grape.
Combine the yogurt, sugar, and vanilla for optional dipping

sauce.
Makes: 8 servings
331
BRINE
Ingredients
1 whole goose (giblets removed)

3 litres distilled water
2 litres orange juice
1 cup kosher salt
5 bay leaves
12 peppercorns
WILD BOAR, RHUBARB AND PEARL

BARLEY STUFFING
Ingredients

cups pearl barley
4 stalks fresh rhubarb (washed and sliced crosswise into
thin pieces)
4 slices wild boar bacon (roughly chopped)
4 wild boar breakfast sausages (poached until just cooked
and roughly chopped)
332
cup maple syrup
4 sprigs fresh thyme
1 bunch fresh sage leaves (roughly chopped)
1 tsp paprika
4 garlic cloves (roughly chopped)
1 tbsp olive oil
Cracked black pepper
Kosher salt
WALNUT TRAIL MIX
Ingredients
2 cups walnut halves

1 cup pumpkin seeds (unsalted)
1 cup dried cranberries
1 cup dried apricots (chopped)
1 cup banana chips
cup acai berries
Method
333
Pre-heat your oven to 350 degrees F. Arrange the walnuts
in a single layer on a large rimmed baking sheet.
Bake in the centre of oven until fragrant and toasted, about

8 to 10 minutes. Let cool.
In a large container, combine toasted walnuts with pumpkin

seeds, dried cranberries, apricots, banana chips and acai
berries.
Store in an airtight container for up to 5 days.
334
TIPS ON
COOKING MEAT
MICROWAVE
335
TIPS ON COOKING MEAT
MICROWAVE
1. Be sure that the meat is completely defrosted before

proceeding to cook.
2. Arrange meat so that the thicker portions face the outside

of the baking dish.
3.Trim off all the excess fat.
4.Drain juices as they accumulate in the baking dish. If

desired, reserve juices for making any gravy or sauces.
5.Shield thin or bony portions of meats with strips of

aluminum foil to prevent overcooking. Wooden toothpicks
may also be used to hold the aluminum foil in place.
6.Let the meat stand, covered with aluminum foil for about
10 to 15 minutes after it is removed from the microwave
oven. During standing time, the internal temperature of the
meat will rise as much as 15 degrees F.
336
CONVENIENCE MEAT COOKING
TABLE
Convenience Meat: Bacon slices

Number Setting: 2
Power Level: High
Cooking Time: 2 to 2 minutes
Standing Time:

Number Setting: 3
Power Level: High
Standing Time:

Number Setting: 4
Power Level: High
Standing Time:

Number Setting: 8
Power Level: High
337
Standing Time:
Convenience Meat: Canadian Bacon slices

Number Setting: 2
Power Level: High
Standing Time: 1 minute

Number Setting: 4
Power Level: High

Number Setting: 8
Power Level: High
Convenience Meat: Frankfurters

Number Setting: 2
Power Level: High
Standing Time: 2 minutes
338
Convenience Meat: Frankfurters
Number Setting: 4
Power Level: High
Convenience Meat: Ham slices (2 oz. each)

Number Setting: 2
Power Level: High
Convenience Meat: Ham slices (2 oz. each)

Number Setting: 4
Power Level: High
Convenience Meat: Hamburgers, fresh (4 oz. each)

Number Setting: 1
Power Level: High
339
Number Setting: 2
Power Level: High

Number Setting: 4
Power Level: High
Convenience Meat: Hamburgers, frozen (3 oz. each)

Number Setting: 1
Power Setting: High
Convenience Meat: Hamburgers, frozen (3 oz. each)

Number Setting: 2
Power Level: High
Convenience Meat: Hamburgers, frozen (3 oz each)

Number Setting: 4
Power Level: High
340
Convenience Meat: Sausage links, fresh ( 1 to 2 oz. each)

Number Setting: 2
Power Level: High
Convenience Meat: Sausage links, fresh (1 to 2 oz. each)

Number Setting: 4
Power Level: High
Convenience Meat: Sausage links, fresh (1 to 2 oz. each)

Number Setting: 8
Power Level: High
Convenience Meat: Sausage links, brown and severe,

frozen
Number Setting: 2
Power Level: High
341
Convenience Meat: Sausage links, brown and sever, frozen

Number Setting: 4
Power Level: High
Convenience Meat: Sausage links, brown and sever, frozen

Number Setting: 8
Power Level: High
Convenience Meat: Sausage patties, fresh (1 to 2 oz. each)

Number Setting: 2
Power Level: High
Convenience Meat: Sausage patties, fresh (1 to 2 oz. each)

Number Setting: 4
Power Level: High
342
343
TURKEY TALK
(INFO.)
344
TURKEY TALK
Here below is some facts that has been collected about

turkeys which is quite interesting.
1. Here in Canada in 2006, the average person ate 16.9

pounds of turkey.
2. The average weight of a turkey that are purchased at

Christmas is 15 pounds. Of that, 70% is white meat and
30% is dark meat.
3. A spooked turkey can run at a speed up to 32 kilometers

per hour. These birds can also burst into flight
approaching speeds between 88 kilometers per hour in a
matter of seconds.
4. So far the heaviest turkey that was ever raised was 86

pounds, or roughly the size of a large dog.
5. Turkeysheads change colors when they become overly

excited.
6. The male turkey gobbles. The hens do not. They make a

clicking noise.
345
7. When the United States Air Force was doing test runs
and breaking the sound barrier, in the nearby fields
turkeys dropped dead due to heart attack.
8. Turkeys have more protein than beef or chickens.
9. Turkeys have been bred to have white feathers because

they leave no spots under the skin when they are
plucked.
346
ENJOY
THIS
BOOK
347
348

2009 - George Felfoldi - (Ebook - Cooking) - A World of Food Cookbook (2009), 348 Pages PDF

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A

GEORGE FELFOLDI, D.D., Ph.D.

2009, George Felfoldi

Copyright 2009 ALL RIGHTS RESERVED

No part of this book may be reproduced or transmitted in

This book is dedicated to the memory of

Rosa Felfoldi (my mother)

And also to all my living friends,

I would like to take this opportunity to thank all

THANK YOU ALL

Bettyann Felfoldi, D.B.S.

And everyone else that I

THANK YOU ALL.

DR. GEORGE FELFOLDI,

is an Independent Baptist Minister, A Musician,

The Science Of Mind Transformation

The easiest way that I can explain cooking, it is a process

The process encompasses a vast range of different methods,

The factors affecting the final outcome includes the

The diversity of cooking worldwide is a reflection of the

Applying heat to the food usually, though not always,

These may also be a good source of essential amino acids.

In many cases, this causes the structures of the materials to

The formation of a relatively rigid but flexible matrix from

Liquids are so important to cooking that the name of the

Heating liquid in an open container or pot results in rapidly

Common oil-cooking techniques include sauting, stir-

The inclusion of fats tends to add flavor to cooked food,

Long-chain sugars such as starch tends to break down into

If sugars are heated so that all water of crystallization is

Similarly, the heating of these sugars and proteins elicits

An emulsion of starch with fat or water can, when gently

In European cooking, a mixture of butter and flour called a

These techniques rely on the properties of the starches to

Minerals and Vitamins required for normal human

Vitamins come from a number of different sources

.fresh fruits and vegetables (Vitamin C),

Many minerals are also essential in small quantities

And in very small quantities:

Micronutrients from fruits and vegetables may be destroyed

Vitamins from fresh vegetables and other fruits may be

Vitamin C is especially prone to oxidation during cooking

The effect will depend on the temperature, that is applied

Under optimal conditions, E. coli, for example, can double

Cutting boards are a potential breeding ground for bacteria,

Hot water and soap followed by a rinse with an

Cooking prevents many foodborne illnesses that would

Proponents of Raw foodism argue that cooking food

Peeling vegetables can also substantially reduce the vitamin

However, research has also suggested that a greater

If you are cooking dairy products a this may also reduce a

This claim, however, is contentious. According to the Food

There is no scientific evidence that raw milk contains an

Scientists and researchers at the National Cancer Institute

Nitrosamines, present in processed and cooked foods, have

Scientists and researchers has shown that grilling or

Heating sugars with protein or fats can produce Advanced

These have been linked to ageing and health conditions

.Herve This (who is a chemist),

Chemical processes central to cooking included the

Richard Wrangham argues that cooking was invented as far

Evidence of fire is inconclusive as wildfires started by

Most Anthropologists contend that cooking fires began in