2015 - George Felfoldi - (Ebook - Cooking) - Cooking Is For Everyone, 415 Pages PDF

COOKING IS FOR
EVERYONE
By
George Felfoldi, D.D., PhD.
2015, George F. Felfoldi
COOKING IS FOR
EVERYONE
COPYRIGHT INFORMATION
2015, George Felfoldi
Please feel free to distribute this eBook,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
TABLE OF CONTENTS
Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
Chapter 1 Soups & Stews
Chapter 2 Main Dishes
Chapter 3 Breads & Baked Goods
Chapter 4 Salads & Dressings
Chapter 5 Desserts
Chapter 6 Drinks & Punch
Chapter 7 Kitchen Tips
DEDICATION
I would like to dedicate this eBook
To my late mom and dad and
And also to all my readers
And friends.
THIS BOOK IS TO YOU ALL.

SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This eBook possible.
The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. Paul Kitkat Fung, M.D.
Sun Life Financial
Toronto General Hospital
Toronto Western Hospital
(Late) Dr. Sydney Davis, M.D.
Toronto Hi-Rise Media
ABOUT THE AUTHOR
George F. Felfoldi
Dr. George Felfoldi is an Independent
Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children.
OTHER BOOKS BY
THE AUTHOR
2006
Katoomba - Columbia
The Powers of Garlic
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
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 Magic
The Herbs And the 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 Watermelons
2008
The Healing Powers of Mangos

The Complete Book On Angels (Second 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
Angel Light Bible Studies (A complete 22 lesson course)
Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other Gods Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry
2009
The Science of Mind Transformation

A New Look at Scheurmanns Disease
Loch Ness Mystery
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 Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us
2010
The Devil And His Demons :Activities, Facts & Evidence
2012
Bed Bugs In The Woodwork
The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey
2014
The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves
2015
The New Age Cookbook

From My Table Cookbook
Tranquility Of Mind :Modern Lyrics And Poetry
The Book Of Ginger
Good Food And Art Cookbook
Cooking Is For Everyone Cookbook
CHAPTER
SOUPS & STEWS

SUMMER BORSCHT SOUP
This is a refreshing traditional soup that the whole family will

love.
MAKES: 3 Litres (or) 3 qts

SERVES: 6 to 8
INGREDIENTS:
. 2 qts boiling water
. 1/2 lb smoked pork (or sausage), cubed
. 1 tbsp salt
. 1 qt potatoes, cubed
. 2 cups sorrel, chopped
. 1 cup onion tops, chopped
. 1/4 cup green dill, chopped

. 1 tbsp fresh parsley, chopped
. 1 bay leaf
. 1/2 cup heavy cream
METHOD:
1. Combine boiling water and cold smoked pork in a 4 qt

pot.
2. Cool 1/2 hour. Add salt and cubed potatoes. Bring to a
boil and cook for 5 to 10 minutes.
3. Add the remaining ingredients, except the heavy cream.
4. Bring to a boil and cook for 20 to 30 minutes or until
vegetables are done.
5. Remove from heat, add cream and serve.
MENNONITE GERMAN BORSCHT
SOUP
MAKES: 4 qts
SERVES: 8 people
INGREDIENTS:
. 2 lbs beef with soup bone
. 3 qts cold water
. 1 qt green cabbage, chopped
. 1 large carrot, sliced
. 1 large onion, chopped
. Small bunch of parsley
. Small bunch of dill
. 1 bay leaf
. Salt and pepper to taste
. 1 can (19 oz) tomatoes (or 1 qt fresh tomatoes cut)
. 3 cups potatoes, cubed
. Heavy cream (or sour cream)
METHOD:
1. Place beef soup bone and water in 6 qt pot. Boil for 1

hour; skim off foam occasionally.
2. Add chopped cabbage, slices carrots, chopped onions, all
herbs and spices.
3. Boil for another hour; adding tomatoes for last half hour.
4. Remove from heat. Serve hot. Garnish with sour cream.
NOTE:
1. Cubed potatoes may be cooked in a separate pot

separately and added to borscht just before serving.
2. Serve with heavy cream to complete borscht and enjoy
this typical Mennonite dish.
TOMATO SOUP WITH
ROASTED RED PEPPERS
PREP TIME: 10 Minutes

COOKING TIME: 60 minutes
COOLING TIME: 30 minutes
MAKES: 6 servings
INGREDIENTS:
. 3 Sweet red peppers, quartered
. 3 tomatoes, halved lengthwise
. 5 large cloves garlic, peeled
. 1 large onion, cut in thick wedges
. 2 tbsp olive oil
. 1/2 tsp salt
. 1/2 tsp dried thyme

. 1/2 tsp rosemary
. 1/4 tsp black pepper
. 1/2 tsp basil leaves
. 3 cups chicken (or vegetable) broth
. 2 tbsp balsamic vinegar
. Sour cream and fresh Basil leaves
METHOD:
1. Place peppers and tomatoes, cut side up, on a large foil-

lined baking sheet; add the garlic and onions.
2. In a small bowl, combine oil, salt, thyme, rosemary, basil,
and black pepper; brush over vegetables.
3. Roast on bottom rack at 450 F oven for 50 to 60 minutes
or until tender and slightly charred.
4. Let cool for 30 minutes or until cool enough to handle.
Slip skin off peppers and tomatoes.
5. In a blender or a food processor, in batches, puree
vegetables with any juice or some of the broth until
smooth.
6. Transfer to a large saucepan; add vinegar and any
remaining broth.
7. Serve at room temperature or heat until hot.
8. Garnish with each serving with swirl of sour cream and
basil leaves.
GREAT SOUP ... WARM

HEART.
FRESH CORN GREEN PEA SOUP

PREP TIME: 15 minutes
If you wish you can always substitute canned corn for fresh
corn.
INGREDIENTS:
. 2 tsp vegetable oil
. 1 1/2 cups onions, diced
. 1 1/2 tsp garlic, minced
. 6 fresh corn cobs (or 6 cups canned corn)
. 2 cups chicken stock (or vegetable stock)
. 1/4 cup milk (1 %)
. Salt and pepper, to taste

. 1/3 cup frozen green peas, defrosted and slightly mashed
METHOD:
1. In a soup pan, heat oil and saute onions and garlic until
soft, about 5 minutes.
2. Meanwhile, with a sharp knife, slice kernels from corn.
Add all but a half cup of the kernels to sauteed onions
and cook for another 3 minutes.
3. Add stock, cover and simmer for 5 minutes. Place in food
processor, add milk, salt and pepper and puree until
smooth. Add back to soup pan, add remaining half cup
corn and gently heat for 2 minutes, until corn is tender.
4. Place in bowls, and garnish with peas, if using.
YOU'RE A SMART COOKIE.

RED BELL PEPPER, BEAN & CORN SOUP
Nice to know that with an abundance of local produce that is

available, this is a great soup that you can enjoy during the
summer.
MAKES: 6 servings
INGREDIENTS:
. 2 red bell peppers, cored and cut into quarters
. 1 carrot, sliced into small pieces
. 1 cup onions, chopped
. 2 tsp garlic, minced
. 1 tsp Hungarian paprika

. 2 cups chicken stock
. 1 can (15 oz) black beans, drained and rinsed
. 1 can (15 oz) kernel corn, drained and rinsed
METHOD:
1. Roast bell peppers at 425 F for about 10 minutes, or just

until blistering and tender. Peel off skin.
2. Meanwhile, in a soup pan, heat oil, and add onions, garlic
and carrots. Saute for 6 minutes or until tender. Add to a
food blender along with the roasted bell pepper, and
stock. Puree until smooth, adding back to soup pan. Add
beans, cover and simmer for 10 minutes.
3. Add corn kernels, salt and pepper and heat for 1 minute.
Serve hot.
CHAPTER
MAIN DISHES
A GREAT FRITTATA WITH SAUTEED
MUSHROOMS

INGREDIENTS:
. 1/3 cup onions finely chopped
. 1/2 tsp garlic, chopped
. 3/4 cup mushrooms, sliced
. 1/4 cup green bell peppers, diced
. 2 large eggs
. 3 egg whites
. 1/3 cup milk
. 1 cup baby spinach

. 1/2 cup Havarti cheese, shredded
. 2 tbsp parsley, chopped
METHOD:
1. Lightly coat a small nonstick skillet with cooking spray.

Add the oil and set over a medium heat. Add the onions
and garlic and saute for 3 minutes. Add the mushrooms
and green pepper and cook for 5 minutes just until the
mushrooms are dry. Set aside.
2. Wipe out the skillet and respray. Combine the eggs, egg
whites and milk. Cook for 4 minutes over medium heat or
until the eggs begin to set.
3. Add the onions and mushroom mixture, spinach and the
cheese. Cover and cook for another 3 minutes, or until
the cheese melts.
4. Split the frittata onto a serving platter with a spatula. Cut
into wedges, garnish with parsley and serve right away
while it is still hot.
ITALIAN GRILLED CHICKEN
SANDWITCH

MAKES: 6 servings
INGREDIENTS:
. 2 tbsp pesto
. 2 tbsp mayonnaise
. 1/3 cup ricotta cheese
. 3 tbsp cream cheese, softened
. 1/3 cup goat cheese, crumbled
. 1 whole Italian round loaf of bread
. 8 oz skinless boneless chicken breasts, (about 2 breasts),

pounded flat
. 1 red pepper, roasted, thinly sliced

. 2 cups romaine lettuce, shredded
. 2 medium plum tomatoes, sliced and seeded
. 1/3 cup red onions, diced
. 1/3 cup black olives, chopped
. pinch of salt and pepper.
METHOD:
1. To make the pesto-cheese sauce: combine the pesto,

mayonnaise, ricotta, cream cheese, and goat cheese in a
blender and puree until smooth.
2. Cut the loaf of bread in half horizontally and pull out as
much of the bread as possible, leaving only the bread
crust.
3. In a nonstick grill pan or skillet lightly coated with
cooking spray, cook the chicken breasts just until they are
no longer pink, about 5 minutes. Cool, then slice thinly.
4. Spread the pesto-cheese sauce over both the bottom and
the top half of the loaf.
5. Layer the bottom half with the chicken, roasted green
pepper strips, lettuce, tomatoes, onions, olives, salt and
pepper. Top with half of the loaf and cut into 6
sandwiches.
I JUST LOVE
MY FIRST CUP OF COFFEE.
EDAMAME AND SOBA NOODLES

INGREDIENTS:
. 4 oz soba noodles
. 1 cup edamame, shelled
. 1 tbsp sesame seeds
. 8 large scallops
. 2 tbsp soy sauce
. 1 tbsp lemon juice
. 1 tbsp chili sauce
. 1 tbsp cilantro, chopped
. Garnish: sliced green onions
METHOD:
1. Cook the noodles in boiling water, just until they are
tender, about 3 minutes. Add the edamame during the
last minute of cooking. Drain and place on serving plate.
2. Meanwhile, sprinkle scallops with sesame seeds. In a hot
grill pan sear on both sides, until just cooked about 2
minutes per side.
3. Add soy sauce, lemon juice, chili sauce, sesame oil and
cilantro to noodles and mix well.
4. Garnish with scallops and green onions.
DEAR GOD ....

BLESS ALL THE MOMS
OF THE WORLD.
LEMON POPPY SEED PANCAKES
Cottage cheese in the batter of this recipe makes these

lemony pancakes light and fluffy, with a flavour reminiscent of
cheesecake.
MAKES: 12 pancakes
INGREDIENTS:
. 2/3 cup millet (or sorghum flour)
. 1/3 cup tapioca starch
. 1/2 tsp baking soda
. 1 1/2 tbsp poppy seeds
. 1/4 tsp salt
. 2 tbsp fine crystal cane sugar
. 4 large eggs
. 1 cup cottage cheese
. 1/2 cup milk

. 2 tbsp melted unsalted butter
. 1 tbsp finely grated lemon zest
. Nonstick cooking spray
METHOD:
1. In a large mixing bowl, whisk together millet flour,

tapioca starch, baking soda and salt.
2. In a medium bowl, whisk together the sugar, poppy
seeds, eggs, milk, cottage cheese, unsalted butter and
lemon zest until blended.
3. Add the egg mixture to the flour mixture and stir until
just blended.
4. Heat a griddle or skillet over medium heat. Spray with
cooking spray.
5. For each pancake, pour about 1/4 cup batter onto skillet.
Cook until bubbles appear on top. Turn pancake over and
cook for about 1 minute or until it is golden brown.
6. Repeat with the remaining batter, spraying the skillet and
adjusting heat as necessary between batches.
NEW TEMPEH SATAY ROLLS

TOTAL TIME: 30 minutes
MAKES: 4 rolls
INGREDIENTS:
. 250 g tempeh
. 4 sheets rice paper
. 2 cups kale, shredded
. 1 cup mixed peppers, julienned
. 1 cup asian pear, julienned
. 1 cup peas (or radish spouts)
. 1/2 cup sprouted beans
. 1/2 cup enoki mushrooms
INGREDIENTS FOR COCONUT SATAY SAUCE:

. 1/4 cup coconut milk
. 2 tbsp soy sauce
. 1 tbsp red curry paste
. 3 tbsp coconut palm sugar (or brown sugar)
. 1 tbsp lime juice
METHOD:
1. In a large shallow bowl, whisk together coconut milk, soy

sauce, red curry paste, brown sugar and lime juice.
2. Slice tempeh into 16 equal pieces and gently toss with
sauce. Let marinate for 15 minutes.
3. Dip 1 sheet of rice paper into hot water and lay it on a
damp tea towel.
4. Layer 1/4 portion each kale, peppers, pear, spouts,
beans, mushrooms, tempeh and some sauce across
centre of rice paper.
5. With wet fingers, roll up firmly leaving ends open.
6. Slice into 3 pieces. Repeat steps for the remaining 3 rolls.
CHILI WITH
DUMPLINGS
MALES: 6 to 8 servings
INGREDIENTS:
. 1 1/2 cup onions, chopped
. 1 cup canned corn kernels, drained
. 3 tsp fresh garlic, minced
. 8 oz ground beef
. 1 can (19 oz) red kidney beans, drained and rinsed
. 2 1/2 cups tomato sauce

. 1 cup potatoes, diced
. 1/2 cup beef stock (or chicken stock)
. 2 tsp chili powder
. 1 1/2 dried basil
. 1/2 tsp cumin
. 1/4 cup fresh parsley, chopped
CORNMEAL DUMPLINGS INGREDIENTS:
. 2/3 cup all purpose flour
. 1/3 cup cornmeal

. 1 1/2 tsp baking powder
. 2 tsp granulated sugar
. 1/3 cup milk
. 1 egg
. 2 tbsp vegetable oil
. 2 tbsp green onions (or chives), chopped
. 1 cup cheddar cheese, grated
METHOD:
1. Preheat the oven to 400 F.

2. In a large skillet add oil, onions, paprika corn and garlic;
cook until corn begins to brown, about 5 minutes. Stir in
the beef and cook for 5 minutes, until the beef is cooked.
3. Stir in the beans, tomato sauce, stock, potatoes, chili
powder, basil, and cumin.
4. Bring to a boil, reduce heat and cover. Simmer for 20 to
30 minutes or until the potatoes are tender.
5. While chili is cooking: combine flour, cornmeal, baking
powder, milk, sugar, eggs, oil, green onions and 1/2 cup
cheese until combined and spoon over chili in about 6 to
8 large mounds. Add the remaining 1/2 cup of cheese and
bake for 12 to 15 minutes or until the corn dumpling is
cooked.
VEGGIE MUSHROOM BURGERS

MAKES: 4 servings
INGREDIENTS:
. 2 cups vegetable stock (or water)
. 1/2 cup barley
. 1 cup onions, diced
. 1/2 cup carrots, diced
. 2 cups mushrooms, diced (any variety)
. 3/4 cup seasoned dry breadcrumbs
. 1 large egg
. 1 1/2 tsp garlic, crushed

. 1 tsp chili sauce ( to taste)
. 1 tsp soy sauce
. pinch of salt and pepper
METHOD:
1. In a medium pot bring the stock and barley to a boil,

cover and let simmer for 30 minutes. Drain and set aside.
2. Meanwhile heat a large nonstick skillet add 2 tsp of oil
and the onions and saute for 3 minutes.
3. Add the carrots and saute for 4 minutes. Add the
mushrooms and saute for 8 minutes or until the
vegetables are tender and no liquid remains.
4. Add the barley and vegetable mixture to the bowl of a
food processor.
5. Add the breadcrumbs, egg, garlic, chili sauce, parsley, soy
sauce and salt and pepper. Process just until slightly
coarse. For the mixture into 4 burgers.
6. Lightly coat a large nonstick skillet with cooking spray
and the remaining oil, then cook burgers for 3 minutes
per side.
ITALIAN CHEESE TORTELLINI
AND CHICKEN
I find this a very delicious and tasty meal then the whole
family would love. Tortellini is a favourite dish with even the
pickiest of children. By adding chicken it gives them protein
that they need. This dish tastes even better with added
Parmesan cheese.
MAKES: 4 to 5 servings
INGREDIENTS:
. 4 oz boneless chicken breast (about 1 breast)
. 12 oz tortellini
. 1/3 cup pesto
. 2 tbsp Parmesan cheese, grated
METHOD:
1. In a medium, nonstick skillet lightly coated with cooking

spray, add the chicken and saute for 4 minutes on per
side or just until no longer pink.
2. Let cool, then dice.
3. Meanwhile, boil the tortellini for 8 minutes or until just
tender.
4. Drain and place in a serving bowl. Add the chicken, pesto
and Parmesan cheese and toss well.
MY KUNG PAO CHICKEN STIR-FRY

This delicious soy-cherry sauce works just as well with pork or
with tofu. As with all stir-fries, have all ingredients prepared
and measured before you start to cook.
INGREDIENTS:
. 2 tbsp soy sauce, divided
. 2 tbsp dry sherry, divided
. 1 tbsp fresh ginger, minced
. 2 tsp sesame oil
. 2 skinless, boneless chicken breasts, cut into bite-sized pieces
. 1 1/2 cornstarch
. 1 tsp honey (or granulated sugar)

. 1 tbsp hot chili sauce
. 1 tbsp canola oil
. 1 red bell pepper, chopped
. 2 green onions, thinly sliced
. 1/2 cup peanuts (or cashews), untoasted and unsalted
METHOD:
1. Stir 1 tbsp each soy and sherry with ginger and sesame oil
in a medium bowl.
2. Stir in chicken until well coated. Stir in cornstarch.
Combine remaining 1 tbsp each soy and sherry with sugar
and chili sauce in a small bowl.
3. Heat in a nonstick frying pan over medium-high. Add oil,
then marinated chicken.
4. Stir-fry chicken until almost no pink remains, about 3 to 5
minutes. Add bell peppers and cook until it starts to
soften, about 2 minutes.
5. Stir soy-sherry mixture and pour over chicken and
pepper. Add onions and cashews.
6. Stir until nuts are heated through, 1 to 2 minutes.
7. Remove from heat. Serve with steamed rice if desired.
BAKED STEELHEAD TROUT
WITH POTATOES AND HERBS
As kitchen wisdom goes, I often think that the best tricks are
the simplest. One-pan cooking for example. The ability to cook
an entire meal on a single rimmed sheet pan, an act that
leaves you with nothing but that one pan to clean when
dinner is over, to me it's nothing short of magic.
MAKES: 4 servings
INGREDIENTS:
. 1 1/2 bunches of asparagus (about 1 1/2 lbs), tough ends

discarded and stems peeled if thicker than 1/3 inch.
. 2 tbsp virgin olive oil, divided
. Salt and ground black pepper
. 1 1/4 lb large boiling potatoes, sliced crosswise 1/4 inch thick

with skins on.
. 1 1/2 lbs skinned steelhead trout, divided into 4 portions.
. 2 tbsp unsalted butter, cut into thin slices

. 1/4 cup chopped fresh herbs, such as dill, chives, tarragon,
basil.
METHOD:
1. Heat the oven to 450 F.

2. Line a rimmed baking sheet with foil. On the prepared
baking sheet, toss the asparagus with 2 tsp of oil and a
generous pinch of each salt and pepper. Spread the
asparagus in an even layer. Bake on the oven's top rack
until starting to brown and are crisp-tender, about 7
minutes for thicker asparagus, 3 minutes for thin
asparagus. Transfer to a plate and set aside.
3. On the baking sheet, toss the potatoes with another 2 tsp
of the oil and a generous pinch of each salt and black
pepper. Spread the potatoes in an even layer. Bake on
the oven's top rack until they are barely golden, 8 to 10
minutes. Remove the pan from the oven and reduce the
temperature to 400 F.
4. Arrange the fish pieces in one layer on top of the
potatoes, sprinkle them with lemon juice, drizzle with the
remaining 2 tsp of oil, then season with salt and pepper.
Set the pan on the oven's middle shelf and bake for 5
minutes. Add asparagus to the sheet pan and bake for
another 2 to 3 minutes, or until the fish is just cooked
through.
5. Transfer the fish to 4 serving plates top each portion with
a few slices of butter. Transfer a quarter of the potatoes
and asparagus to each of the plates, then sprinkle the
herbs over each serving.
HUNGARIAN CHICKEN WITH RICE NOODLES
MAKES: 4 servings
INGREDIENTS:
. 1 lb skinless boneless chicken thighs, diced
. 1 tbsp soy sauce
. 1 tbsp cornstarch
. 1 tbsp Hungarian paprika
. 1/2 cup chicken stock
. 2 tbsp rice vinegar
. 3 tbsp soy sauce

. 2 tbsp brown sugar
. 2 tbsp molasses
. 1 tbsp cornstarch
. 2 tbsp sesame oil
. 1 tsp hot chili paste, (or to taste)
. 6 oz medium rice noodles (1/4 inch wide)
. 1 1/2 cups red bell pepper (or yellow), thinly sliced
. 1 1/2 cup thinly sliced snow (or sugar snap) peas.
. 1/3 cup parsley,chopped

. 2 tsp sesame seeds, toasted
. Fresh bean spouts and chopped red onions (optional)
METHOD:
1. Place chicken, soy sauce and cornstarch in a bowl; stir till

well combined. Add oil to large nonstick pan and saute
chicken about 4 minutes, until almost cooked. Remove
and set aside. Wipe out the pan.
2. For SAUCE, combine stock, paprika, vinegar, soy sauce,
sugar, molasses, cornstarch, sesame oil and chili past in a
small bowl; stir until it is well combined.
3. Cook the noodles in boiling water about 2 minutes. Drain
and set aside.
4. Respray the pan with cooking oil and add peppers and
peas. Saute 2 minutes, stir in the sauce and your chicken.
Cook, stirring for about 1 minute, until the sauce has
thickened.
5. Add the rice noodles and heat thoroughly, about 2
minutes.
6. Serve on a large platter garnished with parsley and
sesame seeds. Scatter bean spouts and onions over top, if
using.
EGG IN A BASKET
MAKES: 1 serving
COOKING TIME: 1 minute
INGREDIENTS:
. 1 sliced whole wheat bread
. 2 tsp butter
. 1 tbsp salsa (your choice)
. 1 large egg
. 2 tsp green onions, chopped
. 2 tsp sweet green peppers, chopped
. 1 tbsp Mozzarella cheese, shredded
METHOD:
1. Trim crust of bread; discard or save crust for other use.

2. Spray inside of a large custard cup or ramekin (about 1
cup) with cooking spray.
3. Press bread into custard cup. Add spoon of salsa onto
bread. Crack egg over top. Sprinkle green onions, green
peppers and cheese over the egg.
4. Microwave on high (100% power) until the yolk is cooked
as desired, about 1 to 2 minutes.
A1 PRIMAVERA PASTA

MAKES: 4 servings
INGREDIENTS:
. 3 cups watercress
. 1 cup cream (10%)
. 400 g spaghettini
. 1 yellow zucchini, thinly sliced
. 2 cups broccoli florets
. 1/2 cup green beans, chopped
. 4 cloves garlic, minced
. 1/4 cup butter (or margarine)

. 1/2 tsp salt
. 1 cup cherry tomatoes, halved
. 1/2 cup frozen peas, thawed
. 1/2 cup grated parmesan cheese
. 1 tbsp lemon zest
. 1/2 cup fresh basil, finely chopped
. 1 lemon, cut into wedges
METHOD:
1. Combine water with cream, spaghettini, zucchini,

broccoli, green beans, garlic, butter and salt in a very
large frying pan.
2. Boil over medium high heat, stirring often, until the pasta
has absorbed most of the liquid, 6 to 8 minutes.
3. Stir in tomatoes, peas, cheese and lemon zest. Cook for 1
minute.
4. Sprinkle with basil. Serve right away with a squeeze of
lemon overtop.
BUTTERMILK PANCAKES
MAKES: 12 servings
ALL out of buttermilk? Mix 2 tbsp lemon juice into 2 cups of
milk and let stand on the counter for 10 minutes. You can
reduce or leave out the sugar in this recipe if desired.
INGREDIENTS:
. 2 cups all purpose flour
. 1/4 cup granulated sugar (optional)
. 2 tsp baking powder
. 1 tsp baking soda
. 1 tsp salt
. 2 cups buttermilk
. 1/2 cup unsalted butter, melted
. 2 large eggs
. 2 tsp vanilla
. Berries and maple syrup (optional)
METHOD:
1. Whisk flour and sugar, baking powder, baking soda, and

salt in a large mixing bowl.
2. Whisk buttermilk with butter, eggs and vanilla in a
medium bowl.
3. Scrap buttermilk mixture into flour mixture.
4. Whisk until batter is just combined. It will be lumpy.
5. Heat a large nonstick frying pan over medium heat. Spray
with oil.
6. Pour 1/3 cup batter into pan. If the pan is big enough,
add more 1/3 cup portion of batter.
7. Cook until bubbles form on top of each pancake and
edges begin to brown, 2 to 4 minutes.
8. Using a wide spatula, flip and continue cooking until the
bottoms of the pancake are golden, 2 to 3 minutes.
9. Do not press or they will become tough. Transfer to a
plate.
10. Repeat with the remaining batter.
11. Serve with berries and maple syrup.
MY A1 ROASTED CHICKEN
I really think that the secret to a delicious chicken is buying

the best quality bird that you can find, such as a locally raised
one that is grown on a small farm. For an extra crisp and
golden skin, pat chicken dry with paper towel and leave in the
fridge (unwrapped) on a baking sheet overnight.
TOTAL TIME: 1 hour 25 minutes
INGREDIENTS:
. 1 (3 lbs) chicken
. 2 tbsp olive oil
. 1/2 tsp salt
. 1 lemon, cut in half
. 1/2 tsp fresh ground black pepper
METHOD:
2. Remove any neck or giblets from the body cavity of the
chicken and keep for another use.
3. Brush the chicken with oil, then sprinkle with salt and
season with black pepper.
4. Place the chicken on a rimmed baking sheet or a shallow
roasting pan.
5. Roast in the centre of the oven until an instant read
thermometer reads 165 F, about 1 hour to 75 minutes.
6. Transfer the chicken to a cutting board.
7. Loosely cover with tin foil and let rest for 20 minutes
before carving.
COFFEE ADDICT.
CLASSIC ITALIAN LASAGNA
I think that the original lasagna from Bologna, Italy, is a

glorious but simple layering of noodles, creamy bechamel
sauce and slow cooked meat ragu.
I think that that's still the most delicious version that I had in
years.

INGREDIENTS:
BECHMEL SAUCE:
. 3 tbsp butter
. 3 tbsp all purpose flour
. 2 cups milk
. 1/4 tsp salt

. 1/8 tsp nutmeg
LASAGNA:
. 9 oven ready lasagna noodles, divided
. 4 1/2 cups Bolognese meat sauce, divided
. 475 g container ricotta
. 3 cups mozzarella, shredded
. 1 cup parmesan cheese, grated
METHOD:
1. Preheat your oven to 400 F.

2. Melt butter in a medium saucepan over medium low
heat. Whisk in flour until mixture forms a paste, about 2
minutes. Gradually whisk in the milk. Increase the heat to
medium.
3. Cook, stirring constantly and scraping the bottom of the
pan, until sauce thickens, 7 to 8 minutes. Stir in salt and
nutmeg.
4. Spread, 1/2 cup bechamel in the bottom of a 9 x 13 inch
baking dish. Top with 3 noodles. Spread 1 1/2 cup meat
sauce evenly over the noodles. Drizzle with 1/2 cup
bechamel. Top with 3 noodles.
5. Spread ricotta evenly over noodles. Season with fresh
pepper. Spread another 1 1/2 cups meat sauce evenly
over ricotta. Drizzle with 1/2 cup bechamel. Top with the
remaining 3 noodles.
6. Spread top with remaining 1 1/2 cups meat sauce evenly
over top of noodles. Sprinkle evenly with mozzarella.
7. Cover pan with foil and bake in centre of oven, 45
minutes. Remove foil, then sprinkle with parmesan.
8. Bake until golden and bubbly, about 10 more minutes.
9. Let stand 10 minutes before serving.
HUNGARIAN THAI CHICKEN
STIR-FRIES

MAKES: 6 servings
INGREDIENTS:
. 1 lb boneless chicken breasts, cut into 1 inch cubes
. 1 tbsp ginger, minced
. 1 1/2 tsp garlic, minced
. 1 can coconut milk
. 1 tsp brown sugar

. 1 tbsp soy sauce
. 2 cup red bell peppers, sliced
. 2 cups snow peas, cut in half
. 1/4 cup toasted cashews, chopped (optional)
. 1 cups cooked rice (or noodles), (optional)
METHOD:
1. Dust the chicken with flour. In a large skillet sprayed with

vegetable oil, saute the chicken pieces just until browned
on the outside, about 3 minutes. DO NOT COOK through.
Set chicken aside. Wipe out skillet and add oil.
2. Add paprika, ginger and garlic and saute for 2 minutes.
Add the coconut milk and bring to a simmer on a medium
heat.
3. Add sugar, soy sauce and chicken and simmer for 5
minutes or until the meat is cooked and the sauce has
thickened.
4. Meanwhile in skillet sprayed with vegetable oil, saute red
peppers and snow peas for 2 minutes just until barely
cooked.
5. Add the chicken mixture. Sprinkle with cilantro and nuts
if using and serve over top of rice or noodles, if using.
SWEET AND SOUR RHUBARB
PORK CHOPS

MAKES: 4 servings
INGREDIENTS:
. 2 onions, chopped
. 1 tsp ginger, grated
. 2 cups rhubarb, diced
. 2 tbsp soy sauce
. 1/3 cup honey
. 1/2 tsp red pepper flakes
. 1 tsp lemon juice

. 2 tbsp vegetable broth
. 4 pork lion chops, bone in
. 1/2 tsp nonstick oil spray
METHOD:
1. CHUTNEY: In a saucepan over medium high heat,

combine onions, ginger and garlic and saute for 1 minute.
Add rhubarb, soy sauce, honey, red pepper flakes, lemon
juice and vegetable broth.
2. Simmer for 2 to 3 minutes or until the sauce is a desirable
consistency. Salt and pepper to taste.
3. Dredge the pork in a light layer of flour. Spray a large
skillet with the nonstick cooking spray. Over a medium
high heat, brown the pork chops. Once browned, cover
and cook for 5 minutes or serve once the internal
temperature of 160 F has been reached.
4. Top pork chops with the Sweet and Sour Rhubarb
Chutney, and serve with rice and green beans.
SMOKED HUNGARIAN SAUSAGE KEBOBS
WITH BELL PEPPERS
MAKES: 6 servings
INGREDIENTS:
. 750 g Sausage, cut into 1 inch pieces
. 1 large red bell pepper, cut into 1 inch squares
. 1 large yellow bell pepper, cut into 1 inch squares
. 1 large green bell pepper, cut into 1 inch squares
. 1 large red onion, cut into 1 inch squares
. 6 wooden (or stainless steel) skewers
. Grilling (or cooking) spray
HUNGARIAN PAPRIKA GLAZE:

. 1 1/2 tbsp olive oil
. 1 tsp smoked Hungarian paprika
. 1/2 tsp salt
METHOD:
1. Soak the wooden skewers in water for 20 minutes.

2. Combine the olive oil, paprika, salt and pepper in a small
bowl.
3. Spit sausage, peppers and onions onto skewers and brush
with the paprika glaze.
4. Spray the grill and preheat to medium heat.
5. Grill kebobs until sausage is grilled and the vegetables are
tender, about 5 minutes per side. Remove from grill and
serve.
HUNGARIAN ONION ROTINI
My mother use to make this dish, when I was younger, all of

my brother and sisters use to love it. It really brings back old
memories and the good times that we all shared around the
kitchen table.
INGREDIENTS:
. 1 package Rotini
. 3 large onions, chopped
. 2 tbsp oil
. 1/2 cup cold water
. 1 tsp sugar
. 1 tbsp balsamic vinegar
. 2 tbsp butter
. 1 cup milk
. 1 cup beef (or chicken) broth
. 1 tbsp rosemary, chopped
. 1 cup Swiss cheese, grated
. Salt and black pepper, to taste
METHOD:
1. In a medium saute pan, over medium hear, cook onions,

stirring occasionally, in oil. Add tablespoon of water as
needed, until the onions are deep brown and
caramelized.
2. Add sugar and balsamic vinegar. Place onions in a
separate bowl.
3. Add butter to onion pan, add flour and cook, stirring,
until lightly browned. Slowly pour in the beef broth,
continue stirring and pour in the milk. Add rosemary, salt
and pepper.
4. In a large pot of boiling salted water, cook the Rotini,
about 8 to 10 minutes, or until al dente.
5. Combine pasta, sauce and onions. Pour pasta mixture
into baking pan, top with Swiss cheese, broil for 5
minutes or until the cheese is melted.
6. Serve and enjoy.
HUNGARIAN STYLED CHICKEN WITH RICE,
GREEN ONIONS AND TOMATO SAUCE

INGREDIENTS:
. 3 tsp vegetable oil, divided
. 5 medium chicken quarters, cut into thighs and drumsticks
. 1 1/2 cups onions, chopped
. 1 1/2 cup green bell peppers, chopped
. 1 cup white rice
. 1 can (19 oz) crushed tomatoes

. 1 3/4 cup chicken stock
. 1/2 cup green onions, chopped
. 2 tsp dried basil
. 1 1/2 tsp dried oregano
. 1 bay leaf
METHOD:
1. Preheat your oven to 400 F. Spray a 13 x 9 inch baking

dish with cooking oil.
2. Spray a large nonstick skillet with cooking oil, add 2 tsp of
vegetable oil and place over medium heat. Dust the
chicken with the flour. Brown on all sides, about 6
minutes. Add to baking dish.
3. Remove the fat from the skillet, wipe it clean and respray
with cooking oil.
4. Add the remaining 1 tsp oil along with the garlic, onions
and green peppers and cook, for 4 minutes or until
softened.
5. Stir in the rice, tomatoes, stock, green onions, stock,
basil, paprika, oregano and bay leaf.
6. Bring to a boil, cook for 1 minute and pour over the
chicken. Cover tightly with foil and bake for 30 minutes,
stirring a couple of times, until the juices run clear when
the legs is pierced at the thickest point, and the rice is
tender.
7. Garnish with parsley then serve hot.
GREAT POTATO AND HERB BAKE

MAKES: 8 servings
INGREDIENTS:
. 4 tbsp margarine, melted
. 1/3 cup onions, chopped
. 1/2 tsp salt
. 1/4 tsp dried basil, crushed
. 1/4 tsp dried thyme leaves
. 1/4 tsp ground black pepper
. 2 lbs all purpose potatoes, unpeeled, scrubbed and very

thinly sliced (about 3 mm thick).
METHOD:
1. Preheat the oven to 425 F. Lightly brush 10 inch pie plate
with margarine.
2. Combine remaining margarine, onion, salt, basil, thyme
and pepper in small bowl; set aside.
3. Arrange 1/3 of the potatoes in prepared pie plate in a
circle pattern. Spoon 1/3 of the margarine mixture over
top, spreading out onions. Repeat layers 2 times.
4. Cover and bake for 30 minutes. Uncover and bake until
potatoes are tender and are crispy brown around the
outside edges, about 30 minutes.
5. Let stand 10 minutes before serving. Cut into wedges.
JUST PICKED FROM

OUR FIELDS.
MINIATURE HUNGARIAN GARLIC
BURGERS

MAKES: 6 servings
INGREDIENTS:
. 1 lb lean ground beef
. 1/4 cup dry breadcrumbs
. 2 tbsp Hungarian paprika, divided
. 1 tsp fresh ginger, minced
. 1 large egg
. 2 tbsp water
. 1 tsp sesame oil
METHOD:

2. Combine the beef, breadcrumbs, green onions, parsley, 1
tbsp paprika, garlic, ginger and egg in a bowl. Mix
thoroughly and form into 10 mini burgers.
3. Whisk the water, remaining 1 tbsp paprika and sesame
oil together in a small bowl.
4. Brush half of the sauce over the burgers.
5. Place on a rack on a baking sheet and bake for 10 to 15
minutes or until no longer pink in the centre. Turn the
patties once, halfway through, and brush with the
remaining sauce.
6. Serve on mini hamburger buns, if desired, and garnish
with sauteed onions.
SUPREME POACHED STEAK
MAKES: 4 servings
INGREDIENTS:
. 1 lb (500 g) steak
. 2 cups milk
. 2 green onions, chopped
. 1/2 tsp salt
. 1 bay leaf
. 1 medium potato
. 1/4 tsp dry mustard
. 1 tsp lemon juice

METHOD:
1. Place the steak in single layer in large, shallow pan. Add

milk, green onions, salt and herbs. Bring liquid to simmer,
cover pan and cook steak over gentle heat until done.
Cook potato in lightly salted water until soft; drain and
set aside.
2. Remove the steak to a warm plates.
3. Place cooked potato in blender with 1 cup poaching
liquid, dry mustard and lemon juice; blend until smooth
and slightly thickened, add more liquid if desired.
4. Pour sauce over steaks and garnish with fresh chopped
chives or parsley.
FARM FRESH CORN.

A1 CARROT STUFFED MUSHROOMS
MAKES: 8 servings
INGREDIENTS:
. 8 large fresh mushrooms
. 1/4 cup butter
. 1 lb carrots, pared and sliced
. 2 tbsp orange marmalade
. 1/4 tsp ground ginger
METHOD:
PREHEAT: oven to 350 F.
1. Remove the stems from the mushrooms. (Reserve for

another use.)
2. In a medium pan saute the mushrooms in butter and
lemon juice until they are browned.
3. Cook the carrots in a pot in boiling salted water until
tender. Drain; stir in marmalade and ginger and puree in
a blender. Pipe puree through a pastry bag into
mushroom caps. Place mushroom caps in a shallow
baking dish.
4. Bake in oven for 10 minutes or until well done.
SURE TASTES GOOD.

RICE PILAF AND RED
BELL PEPPERS
INGREDIENTS:
. 1 tsp butter
. 2 medium onions, chopped
. 1 cup rice
. 1 1/2 cups chicken stock (or cold water)
. 1 bay leaf
. 1/4 tsp salt
. 1/2 red bell peppers, seeded and finely chopped
METHOD:
1. In a saucepan, melt the butter over medium heat and
saute onions until they are soft about 5 minutes.
2. Add the rice and stir until rice is well coated, about 1
minute.
3. Add chicken stock, bay leaf and salt and bring to a boil.
Reduce the heat. Cover and simmer for 15 minutes.
4. Remove from heat and let stand covered for 5 minutes.
Add red peppers to rice and toss with fork.
HUNGARIAN SIMMERED STAKE
WITH MUSHROOMS
MAKES: 4 servings
INGREDIENTS:
. 1 LB beef top blade simmering steak
. salt and pepper
. 1/3 cup flour
. 1 tbsp margarine
. 1 medium onion, thinly sliced
. 2 medium carrots, diced
. 3 cups portobella mushrooms, sliced

. 1 bay leaf
. 4 cloves garlic, finely chopped
. 2 cups beef broth
. salt and pepper, to taste
METHOD:
1. Trip and discard all fat from beef. Cut the beef into 4
equal pieces, sprinkle lightly with salt and pepper and
coat with flour.
2. Place the meat between two pieces of wax paper. Pound
meat with a ridged mallet until it is about 1/4 inch thick.
Coat with more flour and then shake off the excess.
3. In a large nonstick skillet, over medium high heat, melt
the margarine and brown the beef on each side about 6
minutes total. Transfer meat to a plate.
4. To skillet add onions, carrots, mushrooms, paprika,
thyme, bay leaf, garlic and beef broth.
5. Bring to a boil over high heat, scraping pan to remove any
bits. Reduce the heat to low, return steak to pan, cover
and let simmer for about 90 minutes or until the meat is
tender.
6. Season to taste with salt and black pepper.
COTTAGE CHEESE PANCAKES
MAKES: 10 small pancakes
INGREDIENTS:
. 1 cup cottage cheese
. 2 eggs
. 2 tbsp wheat bran
. 1/4 tsp ground cinnamon
. 1/4 tsp salt
METHOD:
1. In a food processor or a blender, combine cottage cheese

and eggs until smooth. Transfer to a bowl.
2. Stir in the flour, bran, cinnamon, and salt to form a thick,
smooth batter.
3. On a lightly greased skillet over medium heat, drop
batter by rounded spoonfuls.
4. Cook about 3 minutes or until bubbles appear on surface.
Turn and cook about 2 minutes or until golden.
COFFEE TASTES GREAT.

HOT BUFFALO CHICKEN
MINI BURGERS

MAKES: 12 servings or 12 mini burgers
INGREDIENTS:
. 1 lb ground chicken (or turkey)
. 1/3 bread crumbs
. 3 tbsp green onions, finely chopped
. 3 tbsp cilantro (or basil), finely chopped
. 1 egg
. 1/4 cup hot sauce (your choice)
. 1 tbsp olive oil
. 1 1/2 garlic, minced

. salt and pepper, to taste
. 1/2 cup cheddar cheese, grated
. 12 mini hamburger buns
. 1/4 cup ranch dressing (or low fat mayonnaise)
. 12 thin slices plum tomato
METHOD:
1. In a mixing bowl combine the chicken, bread crumbs,

onions, cilantro, egg, hot sauce, oil, garlic, paprika, salt
and pepper.
2. Mix well and form into 12 mini burger patties.
3. In a saute pan or skillet, sprayed with vegetable oil, cook
burgers on medium heat for about 10 minutes, turning
them halfway, just until cooked and no longer pink.
4. Sprinkle cheese over top, cover pan and cook just until
cheese has melted, about 2 minutes.
5. On hamburger bun bottom, spread some ranch dressing.
Add tomato slices and patty. Top with other half of bun.
CHICKEN QUESADILLAS
WITH CHEESE
MAKES: 6 servings
INGREDIENTS:
. 8 oz skinless boneless chicken breasts (about 2 pieces)
. 2 tsp fresh garlic, crushed
. 1/4 cup pesto sauce
. 1/2 cup mozzarella cheese, grated
. 4 large tortillas
METHOD:
1. Spray a nonstick skillet with cooking oil and place over
medium high heat. Saute the chicken breasts just until
cooked, about 6 minutes per side. Set aside. Wipe out the
skillet and respray.
2. Heat the oil in a skillet over medium high heat. Saute the
onions and garlic for 5 minutes, or until the onions are
tender and browned. Stir in the pesto and cheese. Dice
the chicken and add it to the skillet.
3. Divide the mixture among the tortillas, placing it on half
of each tortilla. Fold the other half overtop.
4. Heat in a large skillet for 2 minutes on each side. Cut each
tortilla into 3 wedges, making 13 wedges in total.
WE ALL NEED TO FEED

THE HUNGRY.
QUESADILLAS WITH
ROAST BEEF AND MOZZARELLA CHEESE

MAKES: 6 servings
INGREDIENTS:
. 8 oz cooked roast beef, shredded
. 2 tsp fresh garlic, crushed
. 1/4 cup spaghetti sauce
. 1/2 cup Mozzarella cheese, grated
. 4 large whole wheat flour tortillas

METHOD:
1. Spray a nonstick skillet with cooking oil and place over

medium high heat. Saute the roast beef just until cooked,
about 6 minutes. Set aside. Wipe out the skillet and
respray.
2. Heat the oil in a skillet over medium high heat, Saute the
onions and garlic for 5 minutes, or until the onions are
tender and browned.
3. Stir in the spaghetti sauce and cheese. Add the roast beef
to the skillet.
4. Divide the mixture among the tortillas, placing it on half
of each tortillas. Fold the other half overtop.
5. Heat in the skillet for 2 minutes on each side. Cut each
tortilla into 3 wedges, making 12 wedges in total. Serve
while it's hot.
CHEESE BURGER WITH
GRILLED PORTOBELLO
TOTOAL TIME: 20 minutes

MAKES: 4 servings
HAND-ON-TIME: 20 minutes
A meaty, dense portobello mushrooms are a delicious
substitute for hamburgers, even for meat lovers.
INGREDIENTS:
. 4 large portobello mushrooms
. 4 red onions, thickly sliced
. 3 tbsp olive oil
. 1/4 tsp salt
. 4 slices of cheese
. 4 hamburger buns
. 1/3 cup roasted red pepper spread (or mayonnaise)
. 4 leaves lettuce
. 8 slices tomato
. 8 leaves fresh basil
METHOD:
1. Remove stems and gills from mushrooms; wipe caps

clean. Brush mushrooms and onions with oil; sprinkle
with salt and pepper.
2. Place mushrooms and onions on greased grill over
medium high heat; close lid and grill, turning once, until
tender and grill marked, about 10 minutes. Remove
onions to plate.
3. Add 1 slice cheese to each mushroom cap; grill, covered,
just until the cheese is melted, about 2 minutes.
4. Meanwhile, spread cut sides of buns with red pepper
spread.
5. Sandwich lettuce, tomatoes, mushrooms, onion and basil
in each bun.
6. Serve hot.
FARM FRESH
CORN
JUST PICKED FROM OUR FIELDS
$3.99 FOR 6
PINEAPPLE SALSA WITH
SLICED GRILLED STEAK
This is a quick and delicious barbequed dinner with a fresh

sweet salsa.
MAKES: 4 servings
INGREDIENTS:
. 1 1/2 lb lean grilling steak (such as top sirloin or New York

strip)
. 4 (1 inch thick) slices of fresh pineapple
. 1 green jalapeno sliced lengthwise in half, seeds and ribs

removed
. 1/3 cup red onions, diced

. 1 tbsp olive oil
. 1/4 tsp salt
METHOD:
1. In a large grill pan or barbeque, cook the steak until

desired doneness. For medium rare, cook until
temperature reaches 135 F. Let sit for 10 minutes.
2. Meanwhile, grill pineapple and jalapeno peppers for
about 5 minutes, just until grill marks appear on both
sides.
3. Dice pineapples and jalapeno and add to bowl.
4. Add remaining ingredients. Slice steak thinly, fan out on
platter and top with salsa.
CHAOFAN FRIED RICE
Although many Chinese food experts say that fried rice is a

specialty of Yangzhou, they don't put an exact date as to the
beginning of this dish.
One especially popular Chinese dish is chao fan (fried rice),
which can be made easily with a wide variety of assorted
vegetables and meats.
INGREDIENTS:
. 6 cups cold, day old cooked white rice
. 1 chicken breast, skinless and boneless
. 1/3 lb bacon, chopped
. 1 lb ground pork meat
. 1 green onion, minced
. 1 red bell pepper, diced
. 1 ginger, sliced
. 3 eggs
. Soy sauce
. Cooking oil
. Sugar
METHOD:
1. With a mortar or pestle, grind the ginger and garlic until

they form a paste.
2. Cut the chicken into small chunk size pieces.
3. Season the chicken pieces with salt and pepper, a couple
of dashes of soy sauce, the ground ginger and garlic paste
and the minced green onions. Use only the green stalk
end of the onion, but not the head or the thicker green
parts.
4. Season the pork with salt, pepper, soy sauce, and a little
sugar.
5. In a frying pan or skillet fry the bacon and diced red
pepper in a small amount of oil, and add the seasoned
pork.
6. When the pork is nearly cooked, add the chicken pieces
and continue cooking until the dish is just cooked and
nearly well done.
7. Slowly add the rice, and a few dashes of soy sauce until
the rice is light brown in colour.
8. Whisk the 3 eggs in a bowl. In a separate pan, cook the
eggs omelet style, adding a dash of soy sauce while
cooking.
9. Cut the omelet into cubes and add to the cooked rice and
meat.
10. Stir until the mixture is mixed well. Serve right away
while its hot.
MANGO GUACAMOLE WITH
SLICED CHICKEN

MAKES: 6 servings
INGREDIENTS:
. 6 single boneless chicken breasts
. 1 cup avocado, ripe, mashed
. 2 tbsp mayonnaise
. 1 tsp hot chili sauce
. 1 tsp clove garlic, finely chopped
. 4 tsp lime juice

. 1/2 cup ripe mango, diced
. 1/2 cup red bell pepper, finely diced
METHOD:
1. Grill the chicken breasts, just until cooked, approximately

10 minutes. Keep covered while preparing guacamole.
2. FOR GUACAMOLE, combine avocado, cilantro, chili sauce,
garlic, lime juice and salt and pepper in a small bowl.
3. Slice each chicken breasts on angle, set on a serving
plate, add guacamole down the center and garnish with
mango and red bell peppers.
LIFE MOVES IN CYCLES.

ZESTY ITALIAN MEATBALLS
MAKES: 4 servings
INGREDIENTS:
. 1/2 cup onions, finely chopped
. 1/4 cup dry bread crumbs
. 1 large egg
. 1/2 cup Kraft Zesty Italian Dressing, divided
. 220 g spaghetti, uncooked
. 1 cup pasta sauce
METHOD:
1. Heat oven to 400 F.
2. Mix meat, onions, bread crumbs, egg, and 1/4 cup
dressing just until blended; shape into12 (2 inch)
meatballs. Place on foil covered rimmed baking sheet.
3. Bake for 20 minutes or until done. Meanwhile, cook
spaghetti as directed on package, omitting salt. About 10
minutes before spaghetti and meatballs are done, heat
pasta sauce in saucepan on medium heat.
4. Drain spaghetti; and place in serving dish. Top with pasta
sauce. Drizzle remaining dressing over meatballs; serve
with spaghetti.
5. Garnish with chopped fresh parsley before serving.
GREAT TASTE STARTS HERE.

BISTRO BALSAMIC MEATBALLS
MAKES: 4 servings
INGREDIENTS:
. 1/2 cup yellow onions, finely chopped
. 1 large egg
. 1/2 cup Kraft Balsamic Vinaigrette Dressing, divided
. 1 red pepper, cut into thin strips
. 1/2 cup red onions, thinly sliced
. 8 slider buns
METHOD:

2. Mix the meat with onions, bread crumbs, egg and 1/4 cup
dressing just until blended; shape into 8 (3 inch) balls.
Place on a foil covered rimmed baking sheet.
3. Bake in oven for 26 to 28 minutes or until done.
Meanwhile, heat 1 tbsp dressing in a large skillet on
medium heat. Add peppers and red onions; cook 5 to 10
minutes or until onions begin to caramelize and peppers
are tender, stirring occasionally.
4. Place meatballs on the bottom halves of buns, top with
vegetable mixture and remaining dressing. Cover with
tops of buns.
FOOD HELPS ME TO SURVIVE.

HUNGARIAN HERBAL CHICKEN
OVER PENNE PASTA

MAKES: 8 servings
INGREDIENTS:
. 6 cup tomatoes, chopped
. 1 tbsp Hungarian Paprika
. 1 1/2 cup cooked chicken, slivered
. 1/3 cup vegetable oil
. 3 tbsp fresh chives, chopped
. 1 clove garlic, minced
. 1 tbsp Worcestershire sauce

. 1 tsp salt
. 1/2 tsp red pepper flakes, crushed
. 2 cups penne pasta
METHOD:
1. In a large salad bowl, place tomatoes and cooked

chicken.
2. In another small bowl, stir together the oil, paprika,
chives, parsley, garlic, Worcestershire sauce, salt black
pepper and red pepper flakes.
3. Pour over tomatoes and chicken; toss gently; let stand at
room temperature while cooking the pasta.
4. In a large pot of boiling salted water, cook the pasta
according to package directions until they are tender.
5. Drain well. Add to tomato and chicken mixture. Toss well
and serve.
HAIL LITTLE CAESAR'S
CHICKEN MEATBALLS
MAKES: 4 servings
INGREDIENTS:
. 1 lb ground chicken
. 1/2 tsp Hungarian paprika
. 1 egg
. 1/2 cup Creamy Caesar Dressing, divided
. 6 cups romaine lettuce, torn
. 1/2 cup seasoned croutons

. 2 slices bacon, cooked, crumbled
METHOD:
1. Heat the oven to 400 F.

2. Mix chicken, paprika, onions, bread crumbs, eggs, and
1/4 cup dressing just until blended; shape into 12 (2 inch)
meatballs.
3. Place on a foil-covered rimmed baking sheet.
4. Bake in the oven for 20 minutes or until done. Meanwhile
toss lettuce with croutons and bacon in a large bowl.
5. Serve meatballs with salad. Drizzle with remaining
dressing.
OPEN YOUR MIND TO A

NEW WAY OF THINKING.
A CLASSIC RANCHER'S
MEATBALLS
MAKES: 4 servings
INGREDIENTS:
. 1 lb Yukon gold potatoes (cut into 1 inch pieces)
. 1/2 cup Rancher's Choice Dressing, divided
. 1 large egg
. 1/2 green beans, trimmed
METHOD:
1. Heat your oven to 400 F.
2. Toss potatoes with 1 tbsp dressing; spread unto half of
foil covered rimmed baking sheet. Bake for 15 minutes.
3. Meanwhile, mix meat, onions, bread crumbs, egg and 1/4
cup of the dressing just until blended; shape into 12 (2
inch) meatballs.
4. Add meatballs to baking sheet with potatoes; bake for 20
minutes or until done.
5. About 5 minutes before meatballs and potatoes are
done, add beans to pan of boiling water; cook 3 to 4
minutes or until crisp tender.
6. Drizzle meatballs with remaining dressing. Serve with
potatoes and beans.
HOW ABOUT A COFFEE?

MANGO AVOCADO SALSA WITH
PORK TENDERLOIN
I think that this tender meat topping with sweet fruit salsa
makes a great combination of flavours. You can safely cook
pork to a medium doneness and enjoy the moistness of this
lean meat.
MAKES: 4 servings
INGREDIENTS:
. 1 1/2 lb pork tenderloin
. 3/4 cup finely diced mango
. 1/2 cup finely diced ripe avocado
. 1/4 cup finely diced red bell pepper
. 1/4 cup finely diced green bell pepper
. 3 tbsp finely diced red onions

. 1 tsp jalapeno pepper, minced
. 1 tsp lemon juice
. 1/4 tsp salt, to taste
METHOD:

2. In a skillet, sear the pork on all sides for about 3 minutes.
Place on baking sheet lined with foil and bake tenderloin
for about 15 minutes or until medium doneness.
3. In a bowl, combine remaining ingredients.
4. Slice pork thinly and spoon salsa over top.
GREEK SOUVLAKI MEATBALLS
MAKES: 4 servings
INGREDIENTS:
. 1 lb ground pork
. 1/2 cup yellow onions, finely chopped
. 1/2 cup Kraft Greek with feta and Oregano dressing, divided
. 4 pita bread (6 inches)
. 1 large egg
. 2 tomatoes, chopped
. 1/2 cup red onions, thinly sliced

. 1/4 cup black olives, pitted, cut in half
METHOD:
1. Heat your oven to 400 F.

2. Mix meat, yellow onions, bread crumbs, eggs, ans 1/4
cup dressing just until blended; shape into 12 (2 inch)
meatballs.
3. Place on foil covered rimmed baking sheet. Bake for 20
minutes or until done.
4. Cut tops off pita breads; discard or reserve for another
use. Fill breads with meatballs, tomatoes, red onions and
black olives.
5. Drizzle with the remaining dressing, then serve.
CHINESE BEEF MINI MEATBALLS
MAKES: 6 servings
MEATBALL INGREDIENTS:
. 8 oz ground beef
. 3 tbsp dry bread crumbs
. 2 tbsp hoisin sauce
. 1 tsp garlic, crushed
. 1 egg
. 2 tbsp green onions, minced
SAUCE INGREDIENTS:
. 1/3 cup hoisin sauce

. 1/3 cup red currant jelly
. 1 tsp garlic, crushed
. 1/2 tsp fresh ginger, crushed
. 2 tbsp cold water
GARNISH INGREDIENTS:
. 2 tbsp green onions, chopped
. 2 tbsp fresh cilantro, chopped
METHOD:
1. For the meatballs, combine the beef, bread crumbs,
hoisin sauce, garlic, eggs and onions. Form into 20 to 24
mini meatballs about 1 inch in diameter.
2. Spray a large nonstick skillet with cooking oil and add the
meatballs. Cook over medium high heat for 3 minutes,
turning until browned on all sides.
3. For the sauce, combine the hoisin sauce, jelly, ginger and
water in a small bowl. Add the meatballs and stir well.
Cover and simmer on low heat for 10 minutes.
4. Serve garnished.
HUNGARIAN SMOKED SAUSAGE
KEBOBS
MAKES: 6 servings
INGREDIENTS:
. 600 g Sausages, cut in 1 inch pieces
. 1 large red bell pepper, cut in 1 inch squares
. 1 large yellow bell pepper, cut in 1 inch squares
. 1 large green bell pepper, cut in 1 inch squares
. 1 large red onion, cut in 1 inch squares
. 6 wooden skewers
. grill spray
GLAZE INGREDIENTS:
. 1 1/2 tbsp olive oil
. 1/2 tsp salt
METHOD:
1. Soak wooden skewers in water for 20 minutes.

2. Combine olive oil, paprika, salt and pepper in a small
bowl.
3. Split sausages, peppers and onions onto skewers and
brush with paprika glaze.
4. Spray the grill and preheat to medium high.
5. Grill kebobs until the sausages is grilled and the
vegetables are tender, about 5 minutes per side.
6. Remove from grill and serve right away hot. Enjoy.
SUMMER VEGETABLE PASTA
MAKES: 6 servings
INGREDIENTS:
. 1 cup green beans, trimmed
. 1 pkg spaghetti
. 1/4 cup olive oil
. 1 cup red onions, sliced
. 1/2 tsp hot pepper flakes
. 1/2 cup EACH, red, yellow, orange peppers, sliced
. 3 tbsp lime juice

. 1/4 cup fresh basil, torn
. 4 lime wedges
METHOD:
1. In a large pot of boiling salted water, cook the beans until

tender and crisp about 2 minutes. Remove to colander
and rinse with cold water until cool and set aside.
2. Add pasta to boiling water and cook until tender but firm
about 8 to 10 minutes. Drain and set aside.
3. Heat half of the olive oil in a large skillet over medium
high heat.
4. Add onions, garlic and hot pepper flakes and saute until
onions are tender about 2 minutes. Add peppers and
green beans; saute for another 2 extra minutes.
5. Add cooked pasta, lime juice with 2 tbsp of water; cook
until heated through, 2 minutes. Add basil, remaining
olive oil, toss. Serve with topped lemon wedges.
GRILLED PORK SPIEDINI
WITH VEGETABLES
MAKES: 6 servings
INGREDIENTS:
. 1 lb pork, cubed
. 1 head garlic, roasted for 30 minutes at 400 F
. 1/2 cup olive oil
. 1/2 tsp EACH: salt and ground pepper
. 16 whole button mushrooms
. 1 red bell pepper, cur into 1 inch squares
. 1 yellow bell pepper, cut into 1 inch squares
. 1/2 red onion, cut into 1 inch squares

. 1 bunch fresh sage leaves
. 8 cherry tomatoes
. 4 slices ciabatta (or crusty sourdough bread)
. Juice from 1 lemon
. 6x 10 inch skewers
METHOD:
1. Cut the top off cooked garlic and squeeze the flesh into
the olive oil in a small mixing bowl; whisk to incorporate.
Add the salt and pepper. This can be prepared, covered
and refrigerated the day before.
2. Thread the pork onto the 2 skewers. Thread the
mushrooms, peppers, onions, and sage leaves on to the 4
remaining skewers, using plenty of sage leaves and
folding the larger leaves in half. Place a cherry tomato at
both ends of each vegetable skewers.
3. Preheat the barbecue to high then decrease to medium
to grill.
4. Brush the pork with vegetable and garlic oil mixture and
grill, brushing with more of the oil mixture and turning
skewers frequently, until the pork is just cooked and the
vegetables began to char, about 15 minutes.
5. Brush bread slices with some of the garlic oil and grill
lightly on both sides.
6. Remove the pork and vegetables from the skewers and
pile on top of your grilled bread.
7. Squeeze some lemon juice over, and serve.
2 Brains are better

Then 1.
FRUITY CHICKEN
MAKES: 4 servings
INGREDIENTS:
. 1 broiler-fryer chicken (3 lbs), cut into eights
. 1 tsp salt
. 1/4 tsp pepper
. 1/2 cup onions, chopped
. 1 cup unsweetened applesauce
. 1/2 cup prunes, pitted
. 1/2 cup dried apricots
. 1 cinnamon stick (3 inch long), or (1/4 tsp ground cinnamon)

METHOD:
1. Heat your oven to 450 F. Season chicken with salt and

pepper.
2. Sprinkle onions in greased 13x9 baking pan.
3. Place chicken skin side up on top. Bake uncovered for 30
minutes, basting chicken once with pan droppings.
4. Reduce oven temperature to 350 F. Remove chicken from
pan. Skim off and discard fat from pan, leaving juice.
5. Add applesauce and dried fruits, stir to scrape up any
browned bits on bottom.
6. Add cinnamon stick and chicken. Bake 15 minutes, or
until chicken is golden and fork tender.
PLANT A TREE AND GIVE

MOTHER EARTH A BREAK.
HUNGARIAN BURGERS
WITH MUSHROOM SAUTE
Serving burgers with saute mushrooms is a refined change,

which the whole family will love.
MAKES: 4 serving
INGREDIENTS:
. 1 large egg
. 1/4 cup onion, finely diced
. 3 tbsp bread crumbs
. 3 tbsp barbecue sauce

. 2 oz feta cheese
. 1 cup onions, diced
. 2 cups white mushrooms, diced
. 1 tsp garlic minced
. 2 cups leafy kale, chopped
. 1/2 cup red bell pepper, diced
. 1 tsp soy sauce

. salt and pepper, to taste.
METHOD:
1. Combine beef, egg, paprika, garlic, onions, bread crumbs,

barbecue sauce, salt and pepper. Mix Well.
2. Pat into 4 burger patties. Take 1 1/2 oz cheese and divide
into 4 pieces. With your fingers, make a hole in the
middle of the burger and stuff with cheese. Cover well.
Bake the burgers at 375 F until fully cooked, about 10
minutes.
3. Meanwhile, in a large skillet, add oil and unions and
saute for 3 minutes. Add mushrooms and garlic and
saute for 5 minutes until the mushrooms are cooked. Add
kale and bell pepper and saute until soft, about 3
minutes. Add soy sauce, salt and pepper to taste.
4. Place saute on serving plate, top with burgers and
garnish with the remaining feta cheese.
HUNGARIAN FLANK STEAK
WITH CHERRY TOMATOES
If you are planning your patio season celebration? This is a

great meal for everyone.
MAKES: 6 servings
INGREDIENTS:
. 1 1/2 lb flank steak
. Salt and pepper
. 1 1/2 cup sliced cherry tomatoes (sliced in half)
. 3 tbsp toasted pine nuts (or chopped peanuts), (optional)

. 1 1/2 oz crumbled feta cheese (optional)
. 3 tbsp basil, chopped
METHOD:
1. Season the steak with paprika, salt and pepper. Grill for
about 5 minutes per side, depending on steak thickness,
until cooked for your preference. For medium rare, let
temperature reach 130 F. Let sit for 10 minutes.
Alternative, bake at 425 F in oven for the same amount of
time.
2. Meanwhile, in a large skillet, add oil and saute tomatoes
for 2 minutes.
3. Slice steak thinly across the grain and spread the
tomatoes.
4. Garnish with nuts, feta cheese and basil.
HUNGARIAN STEAK CREOLE
This is a great little recipe that everyone will enjoy in the

summer.
Prepare for cooking: A Porterhouse Steak, Saute sufficient
onions to cover the steak.
Combine:
. 1 1/2 cups tomato juice
. 1 tbsp Worcestershire sauce
. 2 tbsp diced ham
. 1 tbsp butter
Simmer these ingredients for 10 minutes.
Combine:
. 2 1/2 tbsp flour

. 1/4 cup tomato juice
Stir these ingredients slowly into simmering stock.
Season the sauce with:
. Salt
. Hungarian paprika
Place it over hot water:
Add 1 tbsp Sherry
Boil the steak. Place on a hot platter. Cover it with the

sauteed onions. Serve it with the sauce.
SQUASH APPLE BAKE
MAKES: 6 servings
INGREDIENTS:
. 2 lb butternut squash (or buttercup squash)
. 1/2 cup packed brown sugar
. 1/4 cup margarine, melted
. 1 tsp salt
. 1/2 tsp ground mace
. 2 baking apples, cored and cut into 1/2 inch slices
METHOD:
1. Cut each squash into halves; remove seeds and fibers.
Pare squash. Cut into 1/2 inch slices.
2. Mix brown sugar, margarine, flour, salt and mace.
3. Arrange squash in ungreased oblong baking disk, 12x7
1/2x2 inch; top with apple slices. Sprinkle sugar mixture
over top.
4. Cover and cook in 350 F oven until squash is tender, 50 to
60 minutes.
5. Serve while it is still warm.
PORK TENDERLOIN WITH
APRICOT ORANGE GLAZE
INGREDIENTS:
. 1 1/2 lb pork tenderloin
. 1/4 cup frozen orange juice
. 1/4 cup apricot jam
. 1 tbsp olive oil
. 2 tsp orange zest, grated
. a pinch of salt and freshly ground black pepper

. 1/4 cup apricots, diced and dried
METHOD:
1. Preheat your oven to 425 F. Line a 13x9 inch baking dish

with parchment paper.
2. Lightly spray a nonstick grill pan or skillet with cooking oil
and place over high heat.
3. Sear the tenderloins for about 2 minutes per side, or just
until browned. Place in a prepared baking pan.
4. TO MAKE the glaze, combine the orange juice, jam, oil,
orange zest, garlic, salt and pepper until smooth. Spoon
1/4 cup of the glaze over the tenderloins and bake for
about 20 minutes or until done.
5. Reheat the remaining glaze. Slice the tenderloin and
serve with the glaze over top.
6. Garnish with chopped parsley and diced apricots.
PEACH, CHICKEN, AND
SNOW PEA STIR-FRY
MAKES: 4 servings
INGREDIENTS:
. 1/4 cup cornstarch
. 1 tbsp teriyaki sauce
. 2 boneless skinless chicken breasts, cut into strips
. 1 1/4 cup chicken broth
. 1/3 cup teriyaki sauce
. 1 onion, cut into wedges

. 1 tbsp fresh gingerroot, minced
. 1 cup snow peas
. 4 peaches, peeled and sliced
. 4 cups hot cooked noodles (or rice)
. Toasted sliced almonds
METHOD:
1. In a medium bowl, combine 1 tbsp of cornstarch, 1 tbsp

teriyaki sauce, garlic and chicken; let stand 15 minutes.
2. Meanwhile, in a medium bowl, combine the remaining
cornstarch, broth and 1/3 cup teriyaki sauce; set aside.
3. Heat 1 tbsp of the oil in a large nonstick skillet over high
heat. Add the chicken mixture and stir-fry for 3 minutes;
remove to a plate.
4. Add remaining oil to skillet; add onions and ginger, stir-
fry for 3 minutes. Add snow peas and stir-fry 1 minute.
Add chicken, broth mixture and peaches to skillet. Cook,
stirring, until the sauce comes to a boil and thickens.
5. Serve over noodles or rice and sprinkle with almonds.
GRILLED CORN WITH
INTERNATIONAL BUTTERS
MAKES: 6 servings
GRILLING TIME: 12 minutes
INGREDIENTS:
. 6 cobs sweet corn
. International butters (recipes below)
METHOD:
1. Carefully peel back husk on each ear of corn but do not

detach. Remove and discard silk. Put husks back up
around corn; tie snugly at the top with heavy kitchen
string. Soak cobs in cold water for 20 minutes. Drain.
2. Grill covered over medium heat for 10 to 12 minutes,
turning frequently, until husks are blackened in spots. Cut
off string and remove husks.
3. Serve with International Butters.
MEXICAN LIME CORIANDER BUTTER:

In a small bowl, beat together 1/2 cup softened butter, 3 tbsp
fresh lime juice, 2 tbsp chopped fresh coriander, a pinch of
salt, and a pinch of black pepper.
MAKES: about 2/3 cups
SOUTH AMERICAN CHIMICHURRI BUTTER:
In a small bowl, beat together 1/2 cup softened butter, 2 tbsp

chopped fresh coriander, 1 tbsp chopped fresh parsley, 1 tbsp
red wine vinegar, 1 clove minced garlic, 1/4 tsp crushed red
pepper flakes, a pinch EACH of dried oregano leaves, salt and
pepper.
MAKES: about 2/3 cups
CARIBBEAN BUTTER:
In a small bowl, beat together 1/2 cup softened butter and 1
tbsp Jerk seasoning paste.
MAKE: about 1/2 cup

MEXICAN TOMATO TOSTADAS

MAKES: 4 servings
INGREDIENTS:
. 4 tomatoes, coarsely chopped
. 2 green onions, sliced
. 1/2 cup celery, chopped
. 1 tbsp fresh coriander, chopped
. 1 tbsp red wine vinegar
. 1/2 tsp EACH ground cumin, crushed red pepper flakes, and
salt
. 8 corn tortillas
. 1 onion, chopped
. 1 cup tomato sauce
. 1 tsp chili powder
. 1/4 tsp salt
Garnish:
. Sour cream (optional)
. Green onions, shredded (optional)

METHOD:
1. In a medium bowl, combine tomatoes, green onions,

celery, coriander, vinegar, cumin, red pepper flakes, and
salt. Cover and set aside.
2. In a small dry skillet, over medium heat, toast tortillas
until lightly browned and crisp on both sides. Set aside.
3. In a large nonstick skillet, over medium heat, cook
ground beef, onions and garlic, stirring and breaking up
meat with a wooden spoon, until browned. Drain off any
excess fat. Stir in tomato sauce, chili powder and salt.
Reduce heat to low and simmer until thickened, about 5
minutes.
4. TO SERVE, place tortillas on plates and spoon beef
mixture evenly over each. Top with reserved tomato
mixture, sour cream and green onions, if using.
5. Serve immediately.
A HAWAIIAN BELLY BUSTER
BURGER

MAKES: 4 servings
INGREDIENTS:
. 1 lb lean ground sirloin steak
. 3 tbsp green onions, minced
. 1/4 cup dry seasoned bread crumbs
. 3 tbsp barbecue sauce
. 1 1/2 tsp fresh garlic, crushed
. A pinch of salt and freshly ground black pepper
. 1 egg
. 1 tsp dried basil

. 1 medium red bell pepper, cut into four wedges
. 4 rings sweet large onions, (cut into 1/4 inch thickness)
. 2 round slices of pineapple, (1/2 inch thick, cut into four

pieces)
METHOD:
1. TO MAKE THE BURGERS, combine meat, green onions,

bread crumbs, barbecue sauce, garlic, salt, pepper, eggs
and basil in a large bowl.
2. Mix thoroughly and shape into four burgers. Grill for 4
minutes per side, or until no longer pink in the centre.
3. Meanwhile, grill on barbecue or in pan, red bell pepper
wedges, onion rings, until charred and tender, about 10
minutes. Add pineapple slices and grill for 5 minutes in
total.
4. Layer burger with vegetables and pineapple and serve. If
preferred, serve with hamburger buns.
CHAPTER
BREAD & BAKED GOODS

BAKED MILLET, RAISON AND APPLE
CUPCAKES
MAKES: 12 cupcakes
BAKING TIME: 30 minutes
INGREDIENTS:
. 1 1/2 cups apple juice
. 2 large Gala apples, peeled and shredded
. 1 cup millet
. 3/4 cup raisins
. 1/4 tsp salt
. 2 tbsp coconut oil
. 1/2 cup chopped toasted nuts (optional)

METHOD:
1. In a medium saucepan, bring apple juice to a boil over

medium high heat.
2. Reduce heat to medium low and stir in apples, millet,
salt, raisins and coconut oil; cover and simmer for 5
minutes.
3. Remove from heat and let stand for 15 minutes. Uncover
and stir in nuts, if using.
4. Meanwhile, preheat the oven to 350 F. Divide millet
mixture equally among 12 prepared muffin cups.
5. Bake for 25 to 30 minutes or until tops are pale golden
and slightly puffed.
6. Let cool in pan on a wire rack for 15 minutes, then
transfer to the rack to cool completely.
CARROT BREAD WITH
COCONUTS
MAKES: 12 slices
PREHEAT OVEN: To 350 F.
INGREDIENTS:
. 2/3 cup sorghum flour
. 2/3 cup millet flour
. 2/3 cup potato starch
. 1/2 tsp salt
. 1 cup light brown sugar, packed
. 2 large eggs
. 1/2 cup coconut oil, melted

. 2 cups carrots, shredded
. 1 1/4 cup unsweetened coconut flakes
METHOD:
1. In a large mixing bowl, whisk together sorghum flour,

millet flour, potato starch, baking powder, baking soda,
and salt.
2. In a medium bowl, whisk together brown sugar, eggs,
and coconut oil until it is well blended.
3. Add the egg mixture to the flour mixture and stir until
just blended. Gently fold in the carrots ans coconuts.
4. Spread batter evenly in a prepared pan and loosely tent
pan with foil.
5. Bake in preheated oven for 80 to 90 minutes or until top
is golden and a tester inserted in centre comes out clean.
MY ENDLESS COOKIE DOUGH
RECIPE
MAKES: 12 cookies
INGREDIENTS:
. 2 1/4 cup all purpose flour

. 1 tsp baking soda
. 1/2 tsp salt
. 1 cup margarine
. 1 cup brown sugar, firmly packed
. 1/4 cup granulated sugar
. 2 large eggs
. 1 tsp vanilla extract
METHOD:
1. Preheat oven to 375 F.

2. In a large mixing bowl, add margarine, and sugar, until
light and fluffy.
3. Beat in eggs and vanilla extract.
4. Combine flour, baking soda and salt; gradually add to the
creamed mixture until combined.
5. Add in any combination of flavours to make it your own,
(example, dried fruits, oats, dried nuts, peanut butter,
cranberries, walnuts, chocolate chips, etc.)
6. Bake for 8 to 10 minutes until golden brown.
GREAT ENGLISH CRUMPETS

MAKES: 17 crumpets
INGREDIENTS:
. 1 1/2 cup warm milk
. 5 tsp active dry yeast
. 1 granulated sugar
. 2 1/2 cups all purpose flour
. 3/4 cup warm water
. 1/2 tsp salt
. 1/4 cup melted butter, divided
COMBINE:
1. Combine milk with yeast and sugar in a small bowl of a
stand mixer fitted with the paddle attachment. Let stand
5 minutes.
2. Add flour. Beat on medium-low until the dough is
incorporated. Increase the speed to medium and beat
until smooth, scraping down sides if needed, 3 minutes.
(This step makes the whole crumpet stable.)
3. Cover bowl with a damp kitchen towel and let rest until
triples in size, about 45 minutes.
STIR:
1. Stir warm water with salt and baking soda. Add to dough
and beat on medium-low until combined.
2. Increase the speed to medium and beat until smooth,
scraping down the sides if needed, 1 to 2 minutes.
3. Cover with same damp towel and let stand for 1 hour.
BRUSH:
1. 6 (3 1/2 inch) mason jar rings with 2 tsp melted butter.
Brush an extra large nonstick frying pan with 1 tsp melted
butter, then heat over medium low heat.
2. Arrange the rings in the pan, top side down, 3 at each
side. Fill each ring with 1/4 cup batter.
3. Cook until bubbles form on top and edges have set,
about 6 minutes. Flip rings, then continue cooking until
crumpets is golden, 30 seconds to 1 minute.
4. Transfer to a rack. Let cool until rings can be handled, 5
minutes.
5. Remove crumpets from rings. Repeat, wiping rings clean
and brushing with butter each time.
NOTHING IS OUT
OF YOUR REACH ....
YOU CAN DO IT.
MY CAKE VANILLA
MAKES: 12 servings
Introducing the only cake that I usually make, that is easy to

make. It looks best in 2 (8 inch) cake pans; to use 9 inch pans,
decrease the baking time to 30 minutes. Doing a preliminary
mask or frosting, chilling the cake and then finishing the
decoration will make the difference between a cake that looks
homemade and one that looks store-bought.
INGREDIENTS:
. 1 tsp salt
. 3/4 cup unsalted butter, at room temperature
. 1 2/3 cup granulated sugar
. 2 eggs
. 2 tsp vanilla
. 1 1/2 cup milk (1 % or 2 %)
VANILLA FROSTING FOR CAKE:
. 1 cup unsalted butter, at room temperature
. 1 tsp vanilla
. 4 cups icing sugar
. 1/4 cup milk.
METHOD:
1. Preheat the oven to 350 F. Spray 2 8-inch round cake

pans with oil and line bottoms with parchment paper.
2. Stir flour with baking powder and salt in a medium bowl.
Beat 3/4 cup butter with granulated sugar in a bowl, with
an electric mixer set on medium, until fluffy. Add eggs, 1
at a time, beating well and scraping down sides of bowl
as needed. Beat in 1 tsp vanilla. Gently beat in one-third
of flour mixture, then add 3/4 cup of milk. Repeat, ending
with flour mixture. Divide batter between the 2 prepared
cake pans.
3. Bake in the centre of oven until a cake tester inserted in
the centre comes out clean, about 35 minutes. Cool in
pans on a rack for about 10 minutes, then turn cakes out
onto racks. Remove parchment papers. Cool completely
for 1 hour.
4. Beat 1 cup butter in a large bowl, with an electric mixer
on medium, until creamy, 1 minute. Add 1 tsp vanilla ans
1 cup icing sugar. Beat for 1 minute. Reduce speed and
beat in the remaining sugar in 3 parts, alternating with
1/4 cup milk (in 2 parts), ending with sugar. Beat on
medium-high, scraping down sides of bowl as needed,
until fluffy, about 1 to 2 minutes.
5. Assemble cake on a cake stand. Place the first layer, then
slip 3 to 4 short strips of parchment paper under edges of
cake to protect the stand.
6. Spread 1 cup icing sugar evenly over the top of the cake
layer. Place second cake layer over icing. Spread a thin
layer of icing on sides and top of cake.
7. Refrigerate until icing is firm, about 15 minutes. Spread
the remaining icing on top and around the cake.
8. Remove parchment strips.
BASIC COOKIE DOUGH RECIPE
INGREDIENTS:
. 2 1/4 cups all purpose flour

. 1 tsp baking soda
. 1/2 tsp salt
. 1 cup margarine
. 1 cup brown sugar, firmly packed
. 3 eggs
METHOD:

2. In a large mixing bowl, combine margarine, sugar until
light and fluffy.
3. Beat in eggs and vanilla extract and mix with a hand
mixer.
4. Combine flour, baking soda and salt; gradually add to
creamed mixture until combined.
5. ADD IN ANY combination of flavours to make it your own
such as oats, dried fruits, nuts, seeds, chocolate chips.
6. Bake in oven for 8 to 10 minutes or until it is golden
brown.
COCONUT LEMON COOKIES

MAKES: 54 cookies
INGREDIENTS:
. 1 tsp baking soda
. 1/2 tsp salt
. 1 cup margarine
. 1 cup brown sugar, lightly packed
. 3 eggs
. 2 tbsp grated lemon peel

. 1 1/2 cup shredded coconuts
METHOD:
1. Preheat the oven to 375 F. Combine flour, baking soda,

and salt in a medium bowl; and set aside.
2. Beat margarine with sugars in a large bowl using an
electric blender. Gradually add in flour mixture; beat just
until blended. Shape into 1 inch balls, roll balls in
coconut. Arrange on ungreased baking sheets, 2 inches
apart.
3. Bake for 7 minutes or until edges are golden. Cool
cookies on sheets 2 minutes or on wire rack; remove
cookies from sheets and cool completely.
You may have to break eggs,

to make an omelet.
LIGHT BANANA COCONUT BREAD
MAKES: 1 loaf or 8 slices

INGREDIENTS:
. 2 ripe banana, mashed
. 1/4 cup vegetable oil
. 1 large egg
. 1/4 cup sour cream
. 2 tbsp whole wheat flour

. 1/3 cup coconut flakes
METHOD:
1. Preheat the oven to 350 F. Lightly coat an 8 x 4 inch loaf

pan with cooking spray.
2. Using a whisk or an electric mixer, combine the bananas,
oil, egg, sugar, vanilla and sour cream in a large bowl
until smooth.
3. In another bowl, combine both flours, baking soda and
baking powder. With a wooden spoon, stir the dry
mixture into the banana mixture until the dry ingredients
are just moistened. Fold in the coconut flakes.
4. Pour into the prepared pan and bake in the oven for
about 30 to 35 minutes or until a tester inserted in the
middle of the loaf comes out clean.
5. Let the loaf cool in the pan on a wire rack before
removing and slicing into 8 slices.
PEAR UPSIDE DOWN CAKE
MAKES: 12 servings
INGREDIENTS:
. 3 medium pears (or Bartlett), peeled, cored and thinly sliced
. 1 tbsp margarine
. 2 tbsp sugar
. 1/4 cup slivered almonds, toasted
. 1/2 cup margarine
. 1/2 cup sugar
. 2 eggs, beaten
. 1 tbsp grated lemon peel
. 1 cup all purpose flour
. 1/4 tsp salt
. 2 tbsp milk (2%)
METHOD:
1. Preheat the oven to 375 F. Toss pears with lemon juice;

drain reserving juice.
2. Grease a 9 inch springform pan with 1 tbsp margarine,
then sprinkle with 2 tbsp sugar and almonds. Arrange
pears in a circle in bottom of springform pan; set aside.
3. Beat margarine with 1/2 cup sugar in a large mixing bowl
until light and fluffy. Add eggs, lemon peels and reserved
juice; set aside.
4. Combine together flour, baking powder and salt in
another bowl. Stir 1/2 of flour mixture into batter, mixing
well. Stir in milk, then remaining flour mixture. Spoon
batter evenly over pears.
5. Bake until golden brown, about 30 minutes.
6. Remove to wire rack and let sit for 5 minutes.
7. Invert serving plate over pan and turn out cake.
8. Serve at room temperature and if desired, with caramel
sauce.
PINEAPPLE UPSIDE DOWN CAKE
MAKES: 1 cake
INGREDIENTS FOR BOTTOM:

. 1/4 cup butter
. 1/2 cup brown sugar
. 1 can pineapple slices
. Candied cherries
INGREDIENTS FOR CAKE:
. 1 1/2 cup flour
. 1 cup sugar
. 1 1/2 tsp baking powder
. 1/2 tsp salt

. 3/4 cup pineapple juice, from can
. 1/3 cup butter
. 1 egg
METHOD:
1. Melt butter and spread in bottom of baking dish. Spread

brown sugar over butter.
2. Place pineapples side by side over top. Put in cherries in
the center of the pineapples.
3. Mix cake ingredients in a bowl and place on top of
pineapples.
4. Bake for 40 minutes. Take out when cake is done.
5. Turn over once cooled and let sugar and pineapple juice
drain over cake.
6. Let cool and serve with whip cream or with ice cream, if
desired.
TUBE CAKE
MAKES: 1 cake or 12 servings

INGREDIENTS:
. 6 eggs
. 1 1/2 cups sugar
. 1 tbsp baking powder
. 1 cup oil
. 1 tsp Turkish coffee
METHOD:
1. Beat eggs and sugar for about 15 minutes until very

foamy. Add in oil at lower speed a little at a time.
2. Add the flour and baking powder at low speed a little at a
time.
3. Pour batter into a tube (or bunt) pan that has been
floured lightly leaving a small amount to mix with coffee.
4. Pour coffee mixture around top of batter. Bake in the
oven at 350 F for 15 minutes or until the cake rises to pan
level.
5. Then turn down the heat to 300 F and cook until done.
6. Cool slightly, then invert pan over plate.
7. Dust with icing sugar. Serve when cooled.
HUNGARIAN PENNE CHEESE MUFFINS

MAKES: 12 muffins
INGREDIENTS:
. 2 1.2 cups Penne
. 1 tsp olive oil
. 1/2 an onion, grated
. 1 clove garlic, finely grated
. 1 tbsp butter
. 1 cup half and half cream
. 1 1/2 cup cheddar cheese

. 1 1/2 cups mozzarella cheese
. 1/2 cup bread crumbs
. 2 dashes worcestershire sauce
. 1/4 tsp salt, to taste
. 1/4 black pepper, to taste
METHOD:

2. Grease muffin tins and set aside.
3. Bring a large pot of salted water to a boil.
4. Heat olive oil in a medium saucepan over medium heat,
add onions, cook until translucent. Add garlic, cook 1 to 2
minutes. Add butter and flour, cook until lightly
browned. Add cream, whisk to combine, allowing cream
mixture to thicken.
5. Add all mozzarella and 1 cup cheddar cheese,
worcestershire sauce, paprika, salt and pepper.
6. Cook pasta for 8 minutes, or until almost al dente. Add
pasta to cheese sauce, toss to combine.
7. Spoon into muffin tins, top with cheese and bread
crumbs.
8. Bake for 30 minutes. Allowing the pasta to cool for 5 to
10 minutes before removing from tins.
9. Serve and enjoy hot.
UP-SIDE DOWN CHERRY MUFFINS
MAKES: 12 medium muffins

INGREDIENTS:
. 2 cups pitted tart cherries, well drained
. 1/4 cup butter, melted
. 1/4 cup corn syrup
BATTER:
. 1/2 cup oak bran (or wheat bran)

. 1 tsp EACH baking powder and baking soda
. 1/2 tsp salt
. 1 medium egg, lightly beaten
. 1 cup plain yogurt
. 3 tbsp vegetable oil, (or Butter), (optional)
METHOD:
1. Lightly grease or coat 12 muffin cups with cooking spray.

Divide cherries among the cups. Add 1 tbsp brown sugar
and 1 tsp each butter and corn syrup to each cup.
BATTER:
1. In a large mixing bowl, whisk together flour, bran, sugar,
baking powder, baking soda and salt.
2. In a small bowl, whisk together egg, yogurt and oil; pour
into flour mixture, stirring until just moistened. Spoon
over cherries. To catch any spillovers, place muffin pan
on rimmed baking sheet.
3. Bake in oven at 375 F. Until cake tester inserted in the
middle comes out clean, about 25 minutes.
4. Let cool on wire rack for 5 minutes. Place a wire rack on
muffins; turn up-side down, placing rack on baking pan to
catch drips.
5. Remove muffin pan, Serve with butter, if using.
CHAPTER
SALADS & DRESSINGS

GREEN GODDESS SALAD DRESSING
MAKES: 4 servings
MAKES: 2 1/2 cups
INGREDIENTS:
. 1 1/2 cup light mayonnaise

. 1/2 cup sour cream
. 8 anchovy fillets, smashed
. 1 tsp fresh lemon juice
. 2 tbsp fresh tarragon leaves, minced
. 2 green onions, whites with some green, finely minced
. 1/2 cup fresh parsley leaves, chopped
. 1/4 cup vinegar
. 1/4 tsp salt

. freshly ground black pepper, to taste
. 4 bunches watercress, coarse stems removed, rinsed and

spun dry
. 2 cucumbers, peeled, seeded and chopped
. 2 cups cherry tomatoes, halved if large
METHOD:
1. Combine first 12 ingredients in a food processor or

blender until smooth.
2. Toss watercress, cucumbers and cherry tomatoes.
3. Drizzle dressing on salad.
4. Serve.
CREAMY TARRAGON DRESSING
INGREDIENTS:
. 1/4 cup virgin olive oil
. 2 tbsp mustard
. 2 tbsp tarragon vinegar

. 1 tbsp fresh tarragon, chopped
. 1 tbsp Italian parsley, chopped
. 2 green onions, white parts with greens, chopped
. 1/4 tsp salt
. 1/4 tsp white pepper
. 1 tsp sugar
METHOD:
1. Combine all the ingredients in a small mixing bowl. Using

a whisk blend to emulsify.
2. Pour into a glass jar, cover and store in fridge up to 3
days.
MY CITRUS ORANGE YOGURT DRESSING
MAKES: 3/4 cups
INGREDIENTS:
. 1/2 cup plain yogurt

. 2 tbsp peanut oil
. 1/2 tsp salt
. 2 cloves garlic, finely chopped
. 1 orange
. 1 tsp liquid honey
. 3 tbsp honey roasted peanuts, chopped
. 2 tbsp fresh chives, finely chopped
. Black pepper, to taste
METHOD:
1. In a bowl, whisk together yogurt and oil, salt, and garlic.
2. Finely grate 1/2 tsp of peel from orange then squeeze out
2 tbsp of juice.
3. Add to yogurt mixture along with honey, peanuts, chives
and pepper.
4. Stir until combined.
SPINACH SALAD WITH MANDARIN
ORANGE AND GINGER
DRESSING
MAKES: 6 servings
INGREDIENTS:
. 6 oz firm tofu, cut into cubes
. 12 oz spinach
. 1/3 cup dried cranberries
. 1/2 cup fresh (or canned) mandarin segments, drained
. 1/4 cup toasted almonds, sliced
. 3 tbsp fresh parsley, chopped (or Parsley dressing)
. 1/3 cup red onions, minced

. 2 1/2 tbsp vegetable oil
. 2 1/2 tbsp rice vinegar
. 2 1/2 tbsp water
. 1 1/2 tbsp ketchup
. 1 tbsp ginger, minced
. 1 tbsp soy sauce
. 1 1/2 tsp sesame oil
. 1 1/2 tsp granulated sugar
. 1 1/2 tsp lemon juice

. 1/2 tsp garlic, minced
METHOD:
1. In grill or saute pan, sear tofu cubes just until they are
browned on both sides, about 5 minutes. Set aside.
2. Place spinach, green onions, cranberries, and mandarin
on serving platter.
3. Garnish with almonds and parsley.
4. DRESSING: In a small bowl or food processor, puree all
ingredients until smooth.
5. Pour over top of salad and mix well. Add tofu.
YOUR MIND IS A
GREAT TOOL ... DON'T
WASTE IT.
A SIMPLE SAUERKRAUT
INGREDIENTS:
. 1 head of green cabbage

. sea salt
. a well sharpened knife
. a cutting board
. a large bowl
. a sterile glass container with a lid
METHOD:
1. Peel off any damaged outer leaves and quarter the

cabbage.
2. Remove the hard core and shred the remainder of
cabbage with a knife. You can also use a food processor.
3. Place the cabbage in a large bowl and sprinkle 2 to 4 tbsp
of salt over the cabbage. Squeeze the cabbage repeatedly
or press firmly on the cabbage with a wooden utensil to
bruise the cabbage and encourage it to release its juice.
4. Transfer the cabbage and the liquid to a sterile jar. Press
down firmly on the cabbage. Make sure there aren't any
air bubbles!
5. If you still don't have enough natural brine to cover all of
the cabbage, mix 1 tsp of salt in 1 cup of water and pour
over the mixture until the cabbage is completely
submerged.
6. If necessary, add a weight such as a saucer to keep the
cabbage under the brine. Cover your jar with a lid.
7. Keep jar at room temperature for 3 to 4 weeks. Skim off
any scum or mould that you may see. This may be an
indication that there is too much air.
8. When you have achieved the desired tenderness and
flavour, transfer cabbage to fridge.
9. Serve as a condiment or eat it alone.
BLUEBERRY LEMON DRESSING
INGREDIENTS:
. 2 tbsp blueberry preserve

. 1/4 cup fresh blueberries
. 1 tsp Dijon mustard
. 2 sprigs lemon thyme, leaves removed and chopped
. 3 tbsp olive oil
. Salt and pepper to taste
METHOD:
1. Puree the ingredients and transfer to a container.

2. Serve with: butter lettuce with peaches, avocado and
almonds.
SPICY MANGO DRESSING
INGREDIENTS:
. 1 mango, pitted, peeled and chopped
. 1/2 jalapeno pepper, seeds and veins removed and minced

. Zest of 2 limes
. 1 tsp honey, to taste
. 1 1/2 olive oil
METHOD:
1. Puree the ingredients and transfer to a container.

2. Serve with: finely shredded cabbage, bell peppers, red
onions, jicama and cilantro.
STRAWBERRY YOGURT POPPYSEED
DRESSING
INGREDIENTS:
. 1/4 cup plain yogurt (or Greek yogurt)
. 3/4 cup strawberries

. 1 tsp honey
. 2 tbsp olive oil
. 1/2 tsp poppyseeds
METHOD:
1. Puree all of the ingredients except for the poppyseeds

together. Once smooth, stir in the poppyseeds and
transfer to a container.
2. Serve with: spinach, strawberries, thinly sliced red
onions, sunflower seeds and chevre.
CREAMY AVOCADO DRESSING
INGREDIENTS:
. 1 ripe avocado, fresh only
. 3 tbsp sour cream
. 3 tbsp plain yogurt (or Greek yogurt)

. 2 tbsp olive oil
. 1 tsp Worcestershire sauce
. 1/2 Hungarian paprika
METHOD:
1. Puree all the ingredients together and transfer into a

container.
2. Serve with: romaine lettuce, cherry tomatoes, charred
corn, black beans and bell peppers.
NEW SUNDRIED TOMATO DRESSING
INGREDIENTS:
. 1/4 cup sundried tomatoes (not packed in oil), soaked in 1/4

cup of hot water.
. 3 tbsp olive oil

. 1 Roma tomato, seeds removed and roughly chopped
. 1 tbsp red wine vinegar
. 1/2 tsp dried oregano
. 1 tsp honey
METHOD:
1. Puree all the ingredients, including the 1/3 cup of soaking

water, in a blender and transfer to a container.
2. Serve with: arugula, olives, feta cheese, cucumbers.
ROASTED BRUSSELS SPROUT SALAD
This is a great summer salad. Feel free to add grilled chicken,

steak or fish to make a complete meal.

MAKES: 6 servings
INGREDIENTS:
. 1 1/2 lb trimmed Brussels sprouts, cut into quarters
. Dressing
. 2 tbsp olive oil
. 3 tbsp orange juice
. 1 tsp orange rind, grated
. 1/2 tsp garlic, minced

. salt and pepper
. 10 dried apricots, thinly sliced
. 1/3 cup toasted sliced almonds (optional)
DIRECTION:

2. Place quartered sprouts on baking sheet that is sprayed
with vegetable oil. Roast for 15 minutes or just until
tender and brown.
3. To make the DRESSING; combine the oil, juice, mustard,
rind, garlic, salt and pepper.
4. Place the Brussels sprouts in serving dish, add sauce and
apricots if using and garnish with toasted almonds.
SUGAR-FREE A1 STRAWBERRY
SAUCE
MAKES: 2 cups at 7 calories per tablespoon
INGREDIENTS:
. 1 bag (16 oz) frozen whole unsweetened strawberries
. 2 tsp cornstarch
. sugar substitute, to taste
METHOD:
1. Remove frozen strawberries from bag to a saucepan;

allow it to thaw.
2. Combine cold water and cornstarch in a cup; stir until
dissolved. Add to the strawberries.
3. Place strawberries over moderate heat; cook, stirring
constantly, until sauce bubbles and clears.
4. Serve over low-fat ice milk or sponge cake. This sauce
may be served hot over pancakes, French toast, crepes or
dessert omelets.
RADISH CHIVE BUTTER
MAKES: 1/2 cup (125 ml)

This butter will keep, covered and refrigerated, for up to 2
days.
INGREDIENTS:
. 1/4 cup unsalted butter, room temperature
. 4 radishes
. 1 tbsp young chives, chopped
. flaky sea salt, for garnish
METHOD:
1. Place butter in a small bowl. Using a microplane, grate

radishes into the butter. Add chopped chives.
2. Cream the mixture together with a sturdy spatula until it
is a unified paste.
3. Transfer radish butter to a small serving dish and serve at
room temperature with sea salt for garnish.
MANGO CHICKEN SALAD WITH
TASTY THAI-STYLE VINAIGRETTE

MAKES: 4 servings
In stores look for mangoes that just yield to the pressure of
fingers, which means that they are ripe but are not overripe.
INGREDIENTS:
. 6 cups loosely packed mixed salad greens
. 3 cups cooked chicken, shredded
. 1 firm ripe mango, peeled, pitted and sliced
. 1 cup cherry tomatoes (or grape tomatoes), quartered
. 1/4 cup fresh cilantro, chopped
. 1/3 cup unsalted dry-roasted peanuts, coarsely chopped.

THAI-STYLE VINAIGRETTE:
. 2 tbsp lime juice
. 2 tsp packed brown sugar
. 2 tsp fish sauce
. 1/2 tsp Asian chili sauce (such as sriracha)
METHOD FOR VINAIGRETTE:
1. In a small bowl, whisk together oil, lime juice, brown

sugar, fish sauce and chili sauce.
METHOD FOR SALAD:

1. In a large bowl, toss together all salad greens, chicken,
mango, tomatoes and cilantro.
2. Add vinaigrette, tossing gently to coat.
3. Sprinkle with peanuts. Serve on salad plates.
RAISING PLANTS FROM

SEEDS TAKES A
LITTLE BIT OF FAITH.
IF YOU BELIEVE IT,
IT WILL GROW.
FRENCH BEAN SALAD
WITH LAMB CHOPS
HAND-ON-TIME: 20 minutes
MAKES: 4 servings
Blanching green beans keeps their beautiful bright green
colour, perfect for summer salads.
INGREDIENTS:
. 8 lamb loin chops (or Pork chops)
. 1/2 tsp salt
. 8 oz (225 g) green beans, trimmed
. 4 tsp white vinegar (or red)
. 1 tbsp fresh chives, chopped
. 1 tsp French Dijon mustard

. 1/4 cup olive oil
. 1 head lettuce, torn
. 1/3 cup sweet onions, thinly sliced
METHOD:
1. Sprinkle the lamb with half of the salt and black pepper.
Place on greased grill over medium high heat; close lid
and grill, turning once, until medium rare, about 6
minutes, (or medium about 8 minutes). Remove to plate;
keep warm.
2. Meanwhile, in a saucepan of boiling salted water, cook
the green beans until they are tender crisp, about 5
minutes.
3. Drain and chill in cold water; drain and pat dry. Cut in
half; set aside.
4. In a large bowl, whisk together the vinegar, chives,
mustard and remaining salt; slowly drizzle oil, whisking
until emulsified.
5. Add lettuce, onions and green beans; toss to coat.
6. Serve with lamb chops (or with pork chops).
BOCCONCINI PASTA TOSS

MAKES: 4 servings
HANDS-ON-TIME: 20 minutes
If at all possible, buy bocconcini in bulk at the dairy counter.
You will need about three medium or five smaller ones.
INGREDIENTS:
. 5 cups fusilli pasta
. 2 tbsp olive oil
. 1 onion, thinly sliced
. 1 clove garlic, thinly sliced
. 2 cups cherry tomatoes
. 1/4 tsp salt

. 1/4 tsp hot pepper flakes
. 4 cups baby spinach
. 1 cup cubed bocconcini cheese (about 1/2 inch cubes)
METHOD:
1. In a large saucepan of boiling salted water, cook pasta

according to package instructions. Drain, reserving 1/2
cup of the cooking liquid. Return pasta to pot.
2. Meanwhile, in a large skillet, heat oil over medium heat;
cook onions and garlic, stirring occasionally, until
softened and golden, 6 minutes.
3. Add tomatoes, salt, pepper and hot pepper flakes; cook
until tomatoes starts to split, about 5 minutes.
4. Add to pasta along with spinach, cheese and half of the
reserved cooking liquid.
5. Cook, stirring and adding more cooking liquid as needed
to coat, until spinach is wilted and cheese begins to melt,
about 2 minutes.
6. Place on plates and serve hot.
AVOCADO AND ORANGE SALSA
COOKING TIME: 15 Minutes

MAKES: 6 servings
This is an easy to make salsa that the whole family will love.
INGREDIENTS:
. 2/3 cup orange, finely diced
. 2/3 cup avocado, finely diced
. 3 tsp orange juice concentrate
. 1/4 cup red bell peppers, finely chopped
. 1/4 cup red onions, finely chopped
. 2 tsp olive oil
. 2 tsp lemon juice

. 1/2 cup clove garlic, finely chopped
. 1/4 tsp Salt
. 1/4 cup cilantro, chopped
METHOD:
1. In a medium bowl, combine all the salsa ingredients.

2. Stir to combine. Spoon over salmon or beef before
serving.
NEW SPRING VEGETABLE SALAD

MAKES: 4 servings
INGREDIENTS:
. 1 head leafy lettuce, washed and torn
. 4 small tomatoes, quartered
. 1/2 cucumber, sliced
. 1/3 EACH sweet yellow bell pepper, Orange and Red bell
pepper, cut into strips
. 3 hard cooked eggs, peeled and quartered
. 2 celery stalks, diced
. 1 potato, cooked, peeled and cubed

. 1 cup mushrooms, sliced
. 1 cup Cheddar cheese, cubed
DRESSING FOR SALAD:
. 1/2 cup olive oil
. 1/4 cup fresh lemon juice
. 1 clove garlic, crushed
. 1/2 tsp salt
. 1/4 tsp EACH coarsely ground pepper and granulated sugar

METHOD:
1. On a large platter, place lettuce. Arrange the tomatoes,

cucumbers, peppers, eggs, celery, green onions, potatoes,
mushrooms and cheese on lettuce.
2. Cover and refrigerate until serving.
DRESSING METHOD:
1. In a small bowl, whisk together oil, lemon juice, garlic,

mustard, salt, pepper and sugar.
2. Drizzle over salad just before serving.
THE POWER OF TWO.

TOMATO SPINACH GREEN
SALAD
This is a delicious and refreshing summer salad, making this

dish a great option as a main dish for vegetarians.
MAKES: 6 servings
INGREDIENTS:
. 1/2 cup uncooked quinoa
. 4 cups cherry tomatoes, sliced in half
. 4 cups spinach
. 2 tbsp olive oil

. 2 oz crumbled cheese
. 1/4 cup fresh basil (or mint)
METHOD:
1. If your cooking quinoa, add 1 1/2 cups of stock or water

to each half cup of uncooked quinoa. Bring to a boil,
cover and simmer, on low heat for 15 minutes, until
quinoa is tender. Drain off any excess liquid. Add to
serving bowl.
2. When quinoa is cooled, add the remaining ingredients
and mix well.
CORN EDAMAME BEAN SALAD

INGREDIENTS:
. 13 cups frozen edamame beans
. 1 cup canned corn kernels, drained
. 1/2 cup water chestnuts, diced
. 1/2 cup red bell pepper, diced
. 1/2 cup yellow bell pepper, diced
. 1/4 cup cilantro, chopped
. 2 tbsp soy sauce

. 1 1/2 white vinegar
. 1 tbsp olive oil
. 2 tsp honey
. 1 tsp clove garlic, crushed
. 1/2 tsp ginger, minced
. 1 tsp toasted sesame seeds (optional)
METHOD:
1. In a pot on the stove boil edamame beans just until

bright green, approximately 3 minutes. Drain and rinse
with cold water. Place in a serving bowl.
2. In a nonstick skillet that is sprayed with vegetable oil,
saute corn just until browned, approximately 5 minutes.
Add to edamame along with the water chestnuts, bell
peppers, green onions, and cilantro.
3. Mix soy sauce, white vinegar, olive oil, honey, garlic and
ginger and pour over salad.
4. Garnish with onions and cilantro. Enjoy.
KIMBERLY'S CHICKEN SALAD
INGREDIENTS:
. 2 chicken breasts, halves, boned, skinned, cubed
. 1/2 cup salsa
. 1/2 cup salad dressing
. 1 ripe avocado, peeled, smashed
. 1/2 tsp hot pepper sauce
. 3 cups tortilla chips
. 3 cups lettuce, shredded

. 1 can (19 oz) kidney beans, drained, rinsed
. 1/2 cup tomato, chopped
. grated cheddar cheese
METHOD:
1. Stir-fry chicken in oil over medium high heat, 4 to 5

minutes or until tender. Reduce the heat to medium. Stir
in salsa; cover. Simmer for 5 minutes.
2. Stir together salad dressing, avocado and hot pepper
sauce.
3. TO SERVE, lay chips, lettuce, beans, chicken, tomato and
avocado mixture on serving plate.
4. Top with cheddar cheese.
UNCLE GEORGE'S BEER
BARBECUE SAUCE
Beer is one of the best ingredients to use in all sorts of dishes,

and it gives a fantastic taste to this sauce. You can use this
barbecue sauce in place of store-bought for brushing on ribs,
chicken patties, pork and even on fish.
MAKES: 1 1/2 cups
INGREDIENTS:
. 1/2 cup fancy molasses
. 1/4 cup Dijon mustard
. 1/2 cup chili sauce
. 1 tsp Worcestershire sauce
. 1/2 tsp Hungarian paprika
. 1/2 cup onions, minced

. 1/2 tsp salt
. 1/2 cup beer, (your choice of beer)
METHOD:
1. Combine in a sauce pan all the above ingredients, bring

to a boil and simmer for 20 to 25 minutes.
2. Brush barbecue sauce of food during the last minutes of
grilling.
BE ONE WITH NATURE AND

FEEL HER HEART PULSE.
CUCUMBER, POTATO AND
PARSLEY SALAD
MAKES: 6 servings
INGREDIENTS:
. 2 lb small red potatoes, halved
. 3 green onions, thinly sliced
. 1 medium cucumber, cut into bite size pieces
. 1/4 cup feta cheese, crumbled
. 1/2 cup plain yogurt
. 1/4 cup mayonnaise
. 2 tbsp fresh lemon juice

. 1/2 tsp salt
. 1/2 tsp pepper
METHOD:
1. Place potatoes in a large pot and cold salted water; bring

to a boil. Reduce heat and simmer, partially covered,
until just tender. Drain and place in a large bowl; let cool
completely.
2. Add green onions, cucumbers, feta and parsley to cooled
potatoes.
3. In a small bowl, stir together yogurt, mayonnaise, lemon
juice, salt and pepper; pour over potato mixture and
gently toss.
4. Serve immediately or cover and refrigerate until ready to
serve.
CHAPTER
DESSERTS
OVERNIGHT JAM OATMEAL PUDDING
This oatmeal pudding is made the night before and it can be

customized to your taste. It is easy to add almonds, cocoa-
powder, maple syrup, berries, cinnamon, applesauce, any
fresh or frozen fruit, shaved coconuts, honey, or what ever
else that you enjoy. The choice is yours.
MAKES: 2 servings
INGREDIENTS:
. 1/2 cup plain Greek yogurt
. 1/2 cup milk
. 1 1/2 tsp cherry jam
. 1/8 tsp vanilla
. 1 tbsp mini chocolate chips
. 1/2 cup rolled oatmeal (not instant)
. 2 tbsp slivered or sliced almonds

METHOD:
1. In a medium bowl, whisk together the yogurt, milk jam

until smooth.
2. Add the vanilla, chocolate chips and oatmeal and mix
until well blended.
3. Cover and chill for at least 1 hour or up to 2 days.
4. To serve, top with slivered almonds.
CINNAMON CHOCOLATE BREAD
PUDDING
This bread pudding doubles as a delicious dessert or as a

hearty breakfast. It is perfect for special occasions such as
Mother's Day. Anyu this one is for you.
INGREDIENTS:
. 2 large eggs
. 3 cups chocolate milk
. 3 tbsp brown sugar
. 2 tbsp ground cinnamon
. Pinch of salt
. 8 oz brioche (or challah) bread (about 8 1/2 inch slices),

chopped into large pieces.
METHOD:
1. In a large bowl, beat the eggs and then add the chocolate
milk, brown sugar, cinnamon, vanilla extract and salt.
Whisk well.
2. Cut the bread into bite-sized pieces and place it into an 8
x 8 nonstick casserole dish.
3. Pour the mixture slowly over the bread, ensuring you get
it between all the pieces.
4. Cover with plastic wrap, refrigerate and let soak for 30
minutes.
5. Bake in the oven, 35 to 40 minutes at 375 F,until set.
6. Serve warm.
MY SPECIAL
CUP OF COFFEE.
WOW CHEESECAKE TARTS
INGREDIENTS:
. 2 pkg (250 g) cream cheese, softened
. 4 sheets frozen phyllo dough, thawed

. 2 tbsp butter, melted
. 1/4 cup sugar
. 2 cups Cool Whip topping, thawed
. 1 cup canned cherry pie filling
METHOD:

2. Stack phyllo sheets, brushing butter between each layer.
Cut into 24 (3x 3 1/2 inch) rectangles. Press 1 rectangle
into each 24 muffin cups sprayed with cooking spray.
3. Bake 8 to 10 minutes, or until golden brown, Let cool.
4. Beat cream cheese and sugar with mixer until blended.
Stir in cool whip. Spoon evenly into phyllo cups; top with
pie filling.
5. Refrigerate for 10 minutes.
6. MAKE AHEAD: The phyllo cups can be baked ahead of
time. Store in airtight containers at room temperature for
up to 24 hours. Fill before serving.
7. VARIATION CITRUS: Add the zest and juice of 1 lemon.
Prepare cream cheese filling adding lemon juice with the
sugar. Sprinkle tars evenly with lemon zest before
serving.
8. VARIATION MAPLE WALNUT: Prepare cream cheese
filling adding 1/4 cup maple syrup with the sugar. Top
each tart with 1/2 tsp. Chopped toasted walnuts and a
drizzle of maple syrup before serving.
ALL MOMS ARE SPECIAL

AND THEY
DESERVE THE BEST.
ITALIAN POUND CAKE
INGREDIENTS:
. 1 cup Crisco yellow shortening

. 2 cups white sugar
. 1 piece butter (walnut size)
. 3 eggs
. 2 tsp baking powder (sifted together well with flour)
. 1 cup milk (slowly added)
. 1 tsp vanilla
. 1 tsp almond extract
METHOD:
1. Mix well all the ingredients in a bowl.
2. Put in greased tube pan, sprinkled with white sugar and
sprinkle white sugar on top of cake in pan.
3. Bake in the oven at 375 F. For 1 hour.
COFFEE CHOCOLATE CAKE
MAKES: 1 cake
INGREDIENTS:
. 1 1/2 cup sugar
. 1/2 cup butter
. 2 eggs (separate the yolks from the whites and beat until
stiff)
. 1/2 cup coffee (warm)
. 1/2 cup milk
. 2 cups of all purpose flour
. 2 squares of bittersweet chocolate, melted

METHOD:
1. Pour melted chocolate over cream butter, sugar and egg

yolks.
2. Mix all dry ingredients together.
3. Add to cream mixture alternate with coffee and milk.
4. Add beaten egg whites last. Pour into greased, 9 inch
round cake pan.
5. Bake in the oven at 350 F. For about 30 to 40 minutes or
until done.
NEW STRAWBERRY SHORTCAKE
MAKES: 6 servings (or 6 biscuits)

INGREDIENTS FOR BISCUITS:
. 1 tbsp baking powder
. 1/2 tsp salt
. 1 to 1 1/2 cups heavy cream, plus extra to brush the tops of

the biscuits
. 2 tsp sugar
INGREDIENTS FOR FILLING:
. 2 1/2 lbs strawberries, hulled and quartered if the

strawberries are small, cut into sixths if they are large.
. 1/4 to 1/2 cup sugar
. 1 tsp finely grated orange zest
. Lightly sweetened whipped cream, (or vanilla ice cream) to

serve
METHOD:
1. To make the biscuits, heat the oven to 425 F.

2. Line a baking sheet with kitchen parchment.
3. In a large bowl, stir together the flour, baking powder
and salt. Pour in enough of the cream to just form a
dough. The dough should be shaggy and clumpy, but
moist.
4. Turn out the dough onto a lightly floured surface. Kneed
2 to 3 times or just until it comes together. Use your
hands to form the dough into a square. Using a rolling
pin, roll out the dough into a 6 inch square about 3/4 inch
thick. Cut into 6 equal rectangles and transfer to a
prepared baking sheet. Leave about 2 inches between the
rectangles.
5. Brush each rectangle lightly with cream, then sprinkle
each with the sugar.
6. Bake on the oven's middle shelf until golden pale, 12 to
15 minutes. Transfer to a rack and let cool completely.
MEANWHILE:
1. To make the filling; In a medium bowl, toss the

strawberries with the sugar and orange zest. Add more or
less sugar to taste. Use a fork or a potato masher to
lightly press on the strawberries. Set aside for 1 hour.
TO SERVE:
1. To serve, cut the biscuits in half horizontally using a

serrated knife.
2. Arrange the flat bottoms on 6 serving plates. Spoon a
sixth of the strawberry mixture, (include any juices in the
bowl) over the biscuit bottom.
3. Top with other half of the biscuit, then spoon whipped
cream or ice cream onto the top and serve right away.
OLD-FASHIONED PEACH PIE
MAKES: 1 pie or 6 servings

INGREDIENTS:
. 1/2 cup lightly packed brown sugar-free
. 1/2 tsp cinnamon
. 1/4 tsp nutmeg
. 12 ripe peaches, peeled , pitted and sliced (equal to 6 cups)
. 1 tbsp butter
METHOD:
2. Unbaked pastry for 9 inch, two-crust pie
3. Fit one crust pie into a 9 inch pie plate.
4. In a large bowl, combine brown sugar, flour, cinnamon
and nutmeg. Add peach mixture in pastry. Sprinkle with
lemon juice and dot with butter.
5. Roll out remaining half of pastry; place over peaches.
Seal and flute edges. Cut slips for steam to escape.
6. Bake on bottom of oven rack for 15 minutes, then reduce
the temperature to 350 F for 30 to 40 minutes, or just
until the peaches are tender.
7. Serve warm or cool.
CHEDDAR BREAD PUDDING
MAKES: 8 servings
STANDING TIME: 30 minutes
INGREDIENTS:
. 5 tbsp sugar
. 1 1/2 tsp ground cinnamon
. 1/2 loaf bread
. 1/3 of (650g) pkg old cheddar cheese
. 2 cups 18% cream
. 1/3 cup sugar
. 2 large eggs
. 1/2 tsp vanilla

METHOD:
1. Combine 5 tbsp sugar and cinnamon; set aside.

2. Cut bread into 1/4 inch slices and cut cheese into 1/8 inch
slices.
3. Place 1/3 of the bread on bottom of a lightly buttered 10
inch round baking dish; sprinkle with 1 tbsp of the sugar
cinnamon mixture.
4. Top with half the cheese and 1 tbsp sugar cinnamon
mixture.
5. Repeat layering, ending with bread and remaining sugar
mixture.
6. In a small bowl, beat eggs lightly; stir in cream, 1/3 cup
sugar and vanilla and pour over bread and cheese in dish.
7. Gently press down so that top of bread gets soaked. Let
stand for 30 minutes.
8. Bake in 350 F oven for 40 minutes or until set.
9. Cut into wedges and serve.
NEW YORK STYLE WATERMELON
CHEESECAKE
This decadent baked cheesecake is significantly lighter than

most.
INGREDIENTS:
. Cooking spray
. 1/3 cup graham cracker crumbs
. 3 blocks of fat-free cream cheesecake (8 oz), room

temperature
. 1 cup white sugar
. 3/4 cup Splenda
. 3/4 cup half & half cream
. 1/4 cup fresh lemon juice
. 2 tbsp lemon peel, finely grated

. 6 large eggs
FOR TOPPING:
. 3 cups liquefied watermelon
. 2 tbsp cornstarch
. 1/4 cup lemon juice
. 1/4 cup white sugar
. 1 to 1 1/2 tsp lemon extract
. 2 cups small diced watermelon

. 3 cups blueberries
METHOD:

2. Spray bottom and sides of a 9 inch springform pan.
Sprinkle graham crumbs in pan and tilt pan to spread
evenly over bottom and sides, ensuring base is thicker
than sides. Pat firm.
3. Beat cream cheese, sugar and Splenda with an electric
beater until creamy and well-blended.
4. Slowly add half and half, lemon juice, lemon peel, and
vanilla and continue to beat.
5. Add eggs until mixture is thoroughly blended and creamy
in consistency. Pour into crumb-lined pan.
6. Place springform pan in large roasting pan. Pour enough
water into roasting pan to come halfway up sides of
spring form pan.
7. Bake cheesecake until firm, slightly golden, and top is
cracked, about 1 hour 25 minutes.
8. Remove spring form pan from water and refrigerate
uncovered until cold, about 3 hour or overnight.
9. Top with blueberries and serve cold.
TRIPLE P TART
(PEACH, PLUM,PEAR)

CHILLING TIME: 30 minutes
BAKING TIME: 35 Minutes
MAKES: 8 servings
INGREDIENTS:
. 1/4 cup icing sugar
. 1/2 cup cold butter, cut into cubes
. 1 large egg
FILLING:
. 1/2 cup apple butter
. 2 peaches, peeled and sliced
. 2 blue plums (or red plums), sliced

. 1 pear, sliced
. 1/2 tsp ground cinnamon
. 1/2 tsp ground nutmeg
METHOD:
1. In a food processor, process flour, sugar and butter until

crumbly.
2. In a small bowl, beat egg with 2 tbsp cold water, add to
food processor and process just until mixture begins to
clump together.
3. Gather dough into a ball; flatten to a disc and wrap in
plastic wrap. Chill for 30 minutes.
4. Roll out on lightly floured surface to 13 inch diameter
circle. Place on 12 inch pizza pan. Flute edges; prick well
all over with a fork.
5. Line with parchment paper or foil and fill with pie
weights or dried beans.
6. Bake in 400 F. Oven for 15 to 20 minutes or until lightly
golden brown.
7. Remove parchment paper and weights.
FILLING METHOD:
1. Spread apple butter over crust. Arrange peaches, plums

and pears on top.
2. In a small bowl, combine brown sugar, cinnamon and
nutmeg; sprinkle over fruit.
3. Bake in 375 F. Oven for 15 minutes or just until the fruit is
barely fork-tender.
NECTARINE, AND PLUMS
GINGER CRISP

MAKES: 10 servings
INGREDIENTS:
. 8 gingersnap cookies
. 1 cup all purpose flour
. 2 tbsp candied ginger, minced
. 1/2 cup cold butter, cut into pieces
FILLING:

. 1 tsp ground ginger
. 4 cups halved, pitted, unpeeled plums
. 6 nectarines, peeled and sliced
METHOD:
1. Break gingersnap cookies into food processor, process

until finely ground.
2. Measure out 1/2 cup of crumbs.
3. In a medium bowl, combine crumbs, flour, sugar and
ginger.
4. Using your fingers, rub butter into mixture, leaving it
crumbly; set aside.
FILLING METHOD:
1. In a small bowl, stir together sugar, flour, and ginger.
2. In a large bowl, toss plums and nectarines with sugar
mixture.
3. Turn into 10 cup baking dish. Sprinkle evenly with
topping.
4. Place on rimmed baking sheet, bake in oven at 375 F for
40 to 50 minutes or until fruit bubbling and topping is
deep golden brown.
5. Let stand 15 minutes before serving.
BLUEBERRY PEACH FLAM

MAKES: 8 servings
INGREDIENTS:
. 1 cup cake and pastry flour
. 1/4 tsp salt
. 2 large eggs, at room temperature
. 3 tbsp lukewarm water
. 1 tbsp fresh lemon juice
. 1 1/2 tsp vanilla

FILLING:
. 4 peaches, sliced
. 2 tsp fresh lemon juice
. 2/3 cup peach jam
. 2 tsp cornstarch
. 1 cup blueberries
METHOD:
1. Grease a 11 inch flam pan with raised centre. Line raised
centre with circle of parchment paper; grease and dust
with flour. Set aside.
2. In a small bowl, sift together flour, baking powder and
salt; set aside.
3. In another medium bowl, using an electric mixer, on
medium high speed, beat eggs and sugar until pale
yellow, thick and batter falls in ribbon-like fashion when
beaters are lifted, about 10 minutes.
4. Stir in water, lemon juice and vanilla. Gently stir in flour
mixture a third at a time. Spread in prepared pan evenly
to edge.
5. Bake in 350 F oven for 25 minutes or until golden brown
and top springs back when touched.
6. Let cool in pan or on wire rack for 5 minutes. Loosen edge
and invert onto wire rack; remove parchment paper. Let
cool completely.
FILLING METHOD:
1. Meanwhile, peel and slice the peaches.

2. In a medium bowl, combine peaches, sugar and lemon
juice; let stand for 10 minutes. Meanwhile, spread 3 tbsp
of the jam over centre of flam shell.
3. Drain juices from peaches into a small saucepan; blend in
cornstarch and remaining jam. Cook, stirring, over
medium high heat until thickened and smooth.
4. Arrange peaches and blueberries on flam.
5. Spoon warm jam mixture evenly over fruit.
6. Serve at once or refrigerate for up to 1 hour.
CHAPTER
DRINKS & PUNCHES

GIN AVIATION
There is countless cocktails that can be made with gin, but for
the curious drinker, Dante Conception recommends, THE
AVIATION.
INGREDIENTS:
. 1 1/2 oz gin
. 1/2 oz freshly squeezed lemon juice
. 3/4 oz maraschino liqueur
. 1/4 oz Creme de Violette (optional)
METHOD:
1. Add the gin, lemon juice, maraschino liqueur and creme

de violette to a cocktail shaker filled with ice.
2. Shake until thoroughly chilled, strain into a coupe glass,
and garnish with a maraschino cherry.
CREAMY MANGO SMOOTHIE
INGREDIENTS:
. 1/4 cup cold milk

. 1/4 cup vanilla yogurt
. 3/4 tsp vanilla extract
. 1 1/2 cup fresh mango, chopped
. 3 ice cubes
METHOD:
1. Place all your ingredients in a mixer and mix till smooth.
MOM HAS A
FAVOURITE FLOUR.
STRAWBERRY MANGO SMOOTHIE
This is a great little breakfast snack. This is one of my favourite

smoothie. This flavourful smoothie will give you the boost to
powder your day.

MAKES: 4 servings
INGREDIENTS:
. 1 1/2 cups fresh (or frozen) mango chunks
. 1 cup milk
. 1 cup ice cubes
. 1/2 cup orange juice
. 1/2 cup strawberries (fresh or frozen)
. 1 large banana, cut into chunks
. 2 tbsp honey
METHOD:
1. Place the mango, milk, ice cubes, orange juice, water,

banana, honey, strawberries and vanilla in a blender.
2. Blend for 2 minutes or until very smooth; serve
immediately.
EAT FRESH AND

STAY HEALTHY.
APRIL'S EASY MANGO
BANANA SMOOTHIE
This is a great tasting smoothie which is easy to make, and

takes very few ingredients. My daughter and her family really
like this recipe.
MAKES: 8 servings
INGREDIENTS:
. 2 ripe mangoes
. 2 bananas
. 2 cups plain vanilla yogurt
. 2 cups milk
METHOD:
1. Place all your ingredients into a blender, and blend until

smooth.
2. Serve and enjoy.
PINK LEMONADE MARGARITA
I think that this PINK LEMONADE will get any party started.
This is a perfect tangy drink to sip on at any outdoor party.
MAKES: 8 servings
INGREDIENTS:
. 1 cup cold water
. 1 cup white sugar
. 1 cup lemon juice
. 1 cup cranberry juice
. 2 tbsp lemon zest, finely grated
. 1 cup tequila
. 8 cups ice
. Lemon slices
METHOD:
1. Bring 1 cup of water to a boil. Stir in sugar until dissolved.

Let cool to room temperature. Stir in the lemon juice,
cranberry juice, lemon zest and tequila. Chill mixture for
at least 1 hour or until cold.
2. Stir pink lemonade mixture again and pour half in a
blender along with 4 cups of ice. Mix until slushy.
3. Pour into glasses and garnish with lemon slices. Repeat
with remaining mixture and ice to make another batch.
4. (NOTE) For pink lemonade, substitute limes instead of
lemons.
IS IT COFFEE TIME YET?

MANGO RASPBERRY SMOOTHIE
This is a great snack beverage. It tastes as good as it looks.

MAKES: 4 servings
INGREDIENTS:
. 4 cups Raspberries
. 1 1/2 cups vanilla yogurt
. 2/3 cups milk (1 %)
. 2 cups ripe mango, diced
. 1 tsp white sugar
METHOD:
1. In a blender or food processor, puree the raspberries,
half the yogurt and half the milk until smooth. Divide into
4 glasses. Rinse out the blender.
2. Add the remaining yogurt and milk and mango and puree
until smooth.
3. Pour over the top of raspberry mixture.
4. Serve right away.
CHAPTER
KITCHEN TIPS
HERE ARE SOME KITCHEN TIPS
. EGGS If you can't remember if the egg in the fridge is fresh

or cooked. Spin it on the counter to find out. A raw egg will
not turn for long because the liquid centre prevents it from
building up momentum.
. EGGS A prepared egg dish will keep in the fridge for three
to four days.
THIS IS A
FREE e-BOOK
ENJOY!

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COOKING IS FOR

Please feel free to distribute this eBook,

THIS BOOK IS TO YOU ALL.

The Toronto Public Library

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SOUPS & STEWS

This is a refreshing traditional soup that the whole family will

MAKES: 3 Litres (or) 3 qts

. 2 qts boiling water

. 1/2 lb smoked pork (or sausage), cubed

. 2 cups sorrel, chopped

. 1 cup onion tops, chopped

. 1/4 cup green dill, chopped

. 1/2 cup heavy cream

1. Combine boiling water and cold smoked pork in a 4 qt

. 2 lbs beef with soup bone

. 3 qts cold water

. 1 qt green cabbage, chopped

. 1 large carrot, sliced

. 1 large onion, chopped

. Small bunch of parsley

. Small bunch of dill

. 1 can (19 oz) tomatoes (or 1 qt fresh tomatoes cut)

. 3 cups potatoes, cubed

. Heavy cream (or sour cream)

1. Place beef soup bone and water in 6 qt pot. Boil for 1

1. Cubed potatoes may be cooked in a separate pot

PREP TIME: 10 Minutes

. 3 Sweet red peppers, quartered

. 3 tomatoes, halved lengthwise

. 5 large cloves garlic, peeled

. 1 large onion, cut in thick wedges

. 2 tbsp olive oil

. 1/2 tsp salt

. 1/2 tsp dried thyme

. 1/4 tsp black pepper

. 1/2 tsp basil leaves

. 3 cups chicken (or vegetable) broth

. 2 tbsp balsamic vinegar

. Sour cream and fresh Basil leaves

1. Place peppers and tomatoes, cut side up, on a large foil-

GREAT SOUP ... WARM

COOKING TIME: 15 minutes

. 2 tsp vegetable oil

. 1 1/2 cups onions, diced

. 1 1/2 tsp garlic, minced

. 6 fresh corn cobs (or 6 cups canned corn)

. 2 cups chicken stock (or vegetable stock)

. 1/4 cup milk (1 %)

. Salt and pepper, to taste

YOU'RE A SMART COOKIE.

Nice to know that with an abundance of local produce that is

. 2 red bell peppers, cored and cut into quarters

. 1 carrot, sliced into small pieces

. 2 tsp vegetable oil

. 1 cup onions, chopped

. 2 tsp garlic, minced

. 1 tsp Hungarian paprika