Auntie Jane's Good Stuff

Fruit Preserves

2012-01-15T09:56:00.002-08:00

Had some canned cherries from my larder last night and wow
they tasted like they did in the summer fresh and what flavor.
I use very little sugar when canning fruit and enjoy them all
through the winter. Watched the snow fall and thought this is
a great dessert to have all winter.

Shortbread Time

2011-11-27T09:35:00.002-08:00

What ever recipe you use its time to get
that shortbread made. My Grannie from Scotland
made us all shortbread till she was over eighty-five.
She would make it in rounds for all the family. Now my
granddaughter Jordan and I have a day baking it and other goodies.

I also miss the slippers she knit for us all for Christmas.
She passed on three months short of 100.
She was a true Grannie.

Apple and Mango Pie

2011-10-29T08:49:00.002-07:00

This is a great combination for a pie.
Mix apples and mango together with sugar
and cinnamon to your taste.
Mine turned out great, the flavor was a
nice change from just apples/blackberry
or plain apple.

Cranberry Season

2011-10-16T08:54:00.002-07:00

Time to pick up local Cranberries.
So easy to preserve and takes only a short time.
You can put them in the freezer too for later.
I find the local ones so much sweeter than the
ones from the USA.

Happy Thanksgiving to all.

2011-10-09T09:47:00.001-07:00

Enjoy the family and friends over Thanksgiving.
We all are so fortunate here in Canada.

Peach Pie instead of Pumkin Pie for Thanksgiving

2011-09-30T17:58:00.002-07:00

Make your own pastry.

Filling:
* 3 pounds ripe peaches
* 1 tablespoon lemon juice
* 1 cup sugar
* Pinch salt
* 1/4 cup instant tapioca
* 4 tablespoons cornstarch
* 1/2 tsp. allspice

Mix together and put in pie shell place in 450 oven for 10 mins,turn down to 350
Takes about 40 mins.
Serve with whipping creme or ice-cream

French Shallot Soup

2011-09-30T17:51:00.001-07:00

Came across this on a food page, sounded good instead of onions.

French Shallot Soup

Total Prep and Cooking Time: 1 hour 15 minutes
Yield: 4 servings
7-8 large shallots, peeled and very thinly sliced
2-3 tablespoons unsalted butter, divided
4 cloves of garlic, minced
2 packages of beef Knorr Homestyle Stock + 8 cups of water (or 8 cups of low-sodium beef stock – you can also use vegetable stock to easily make this vegetarian)
1/2 cup white wine
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
salt and pepper, to taste
4 thick slices of crusty bread, plus more for serving, if desired
1 cup grated Gruyère cheese (or any other similar cheese of your choice)
chives, sliced thinly, for garnish
1. In a medium sized pan or in the pot you are going to use for the soup, melt 2 tablespoons of unsalted butter over medium heat, then add in the sliced shallots. Cook for 20 minutes or so, stirring frequently, until the shallots are well caramelized and golden. Add in the minced garlic and cook, stirring frequently, for a minute or so, until fragrant.
2. If you are using Knorr Homestyle Stock, add in 8 cups of water to your large pot and bring to a boil (you can do this in the pot if the shallots are already in there, as all the flavors will remain in the broth, so don’t worry about washing away any flavor). Add in your two packages of Knorr Homestyle Stock and whisk it into the boiling water until combined. Alternatively, you can simply add in 8 cups of low-sodium beef broth to the pot and bring it to a boil.
3. Once your broth is boiling, add in your wine, rosemary, and thyme, as well as a pinch of kosher salt and ground black pepper. Reduce to a simmer, cover, and allow to cook for 30 minutes, stirring every so often. Once the 30 minutes are up, taste, add more salt or pepper as desired, and divide into 4 oven-proof bowls. Set your oven to broil, and place 1 piece of thick bread on top of each bowl of soup, topped with about 1/4 of your cheese. Place the bowls under the broiler for 1-2 minutes or so, until the cheese is bubbling and melted. Use oven mitts to remove the soup bowls, place them on plates so that you don’t burn yourself, garnish with a few sliced chives, and serve.

Tagged as: bread, cheese, French, Gruyere, Knorr, onions, shallots, soup

Herb Vinegars

2011-09-14T09:14:00.002-07:00

Time to make your herb vinegars while your
herbs are still growing in the garden and on the patio.
Its fun to try different herbs and spices.
I always boil a variety of vinegars and add
a mixture of the herbs from my patio. They
make great gifts and always nice to have some
for yourself.
My method is:

First go around add herbs to the boiled vinegar let sit in a jar
for a couple of weeks, then strain and start again with fresh herbs.
Seal and let the herbs permanganate the vinegar.

Orange/Lemon/Lime Marmalade

2011-08-21T14:01:00.008-07:00

Ingredients
· 3 limes
· 3 lemons

· 3 oranges Seville
· 4 1/2 cups Sugar

Method
1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the peel in a preserving pan, add 2 cups of water and bring to the boil. Reduce to a gentle simmer for 30 mins.

3. Remove the pan from the heat, add the sugar and flesh of fruit and stir until sugar is dissolved. Return the pan to the heat and bring to the boil. Boil gently for 35 minutes

4.Add certo one pkg.

5. Stir well then pour into warmed sterilized jars and put into canner process for 5 minutes.

Canning Addiction

2011-08-20T15:15:00.019-07:00

This year I said I would not do as many preserves.

Well I guess I got carried away again. But looking at my larder I am so glad I did. Only thing left to do is my applesauce, pears and wine jelly.

I am going to try rose hip jelly this year as I always like to try something new.
click pic to enlarge

Last count was 250 jars of pure pleasure and great winter eating!

HOT CORN DIP

2011-08-12T15:57:00.002-07:00

Ingredients:

2 tablespoon butter
2 cups corn kernels (from 2 ears corn) or frozen
salt and pepper to taste
1 tablespoon butter
1/2 cup white onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions
1 jalapeno (chopped)
2 garlic cloves from garlic press
1/4 cup mayonnaise or sour cream
1/2 strong Asiago (grated)
1/4 teaspoon cayenne
1/2cup sharp cheddar (grated)

Directions:
Saute- corn in butter season with salt and pepper.
And onion, peppers, garlic, jalapeno saute for about two mins.
Mix all together in a bowl add mayo, Asiago and cayenne
Put in a baking dish top with cheddar cheese @ 350for 10 to 20 mins.
Sprinkle with grated Romano before serving.

Daiquiri Kiwi Jam

2011-08-01T09:51:00.002-07:00

Great Christmas gifts.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:

* 5 kiwifruit, peeled
* 3 cups sugar
* 2/3 cup unsweetened pineapple juice
* 1/3 cup fresh lime juice
* 1 pouch (85 ml/3 ounces) liquid pectin
* Green food color, optional
* 4 Tablespoons rum

Preparation:
Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft.

Place snap lids in boiling water, boil 5 minutes to soften sealing compound.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple, and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a more lively, intensely green jam.) Stir in rum.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place.

Yield: 4 half-pints

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Pita Bread

2011-08-01T09:43:00.000-07:00

Why buy these when they are so easy to make and taste so much better.

Ingredients:

* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

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Olive Garden Salad Recipe

2011-08-01T09:25:00.002-07:00

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Olive Garden Salad Mix Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Auntiejanes Red Relish

2011-07-12T13:23:00.002-07:00

2 doz. red peppers
7 med. onions
3 cups white or cider vinegar
3 cups sugar
2 tbsp. pickling salt
2 tbsp. mustard seed.

Put pepper and onions through a processor
using a course blade. Simmer all uncovered
for 30 mins.
Process for 10 mins.
Makes 5 pints.

Mix with mayo and you have close to white spots triple O

Coleslaw

2011-07-12T12:27:00.002-07:00

1 small cabbage
1 carrot grated
1 stick of celery sliced
2 shallots grated
2 radishes sliced
a few fresh peas
1/4 cup olive oil
1 tbsp. mayo
2 tbsp.milk
2 tbsp. fresh parsley
2 tbsp. fresh chives
2 tbsp. fresh rosemary
salt and pepper

Kwaai Braai Paai

2011-07-09T10:30:00.009-07:00

with thanks to my South African friend, Hilton

2 Rolls Frozen Pie dough or your own
1 Pack Spinach
Cooked Chicken Fillets (Smoked Chicken Fillets may also be used)
1 Pack Diced Bacon
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Pack Mushrooms
Feta Cheese
Mozzarella Cheese
Cheddar Cheese
Method:
Defrost dough on cutting board.
Fry onion, peppers and bacon.
Rosemary and Olive & pepper.
1. Lay half of spinach on dough.
2. Cut chicken fillets in strips and place onto spinach.
3. Lay onion and bacon mixture next.
4. Next, mushrooms.
5. Layer the three cheeses next.
6. Finally, the other half of the spinach.
7. Place second roll of dough on top and paint with beaten egg or milk.
8. Close dough all around, like a parcel.
Use braiding with raised edges.
Braise over low heat high above the coals for about 15 minutes, turning frequently until golden brown. Or put into a pan in the oven 375 till cooked through.

Raspberry Jam

2011-07-09T10:01:00.001-07:00

Made my Raspberry Jam yesterday. So nice to see my larder filling up.
Slow start this year with the weather being so cold. Apricots will be next.

Strawberry Season

2011-06-29T16:31:00.002-07:00

They say the strawberry season will be very short.
Got mine today and will make my jam to-morrow.
I like to make some sauce with my berries too for the winter
to put over deserts. I freeze some but they never stand up like
raspberries that are frozen. They do make good strawberry short cake
in the winter months though.

Cinnamon Buns

2011-06-27T17:17:00.002-07:00

I made cinnamon buns for the first time last week.
My husband said they were better than Cobs.
We ate a few and then put some in the freezer.
Well sorry we ate them as well. They were easier than
I thought and I'm sure loaded with calories. But so worth it.
I will put the recipe up soon for those who want to make them.

Watermelon Twist

2011-06-24T13:56:00.003-07:00

8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 tablespoons sugar, plus 2 tablespoons more, if needed
1/2 cup vodka, (optional)
Mint leaves

Working in batches, puree in blender watermelon with lime juice and sugar until smooth. Add more sugar, if needed.
Transfer puree to a pitcher; add vodka, if desired. Cover; chill until ready to serve.
Stir; pour into tumblers, over ice. Garnish with mint.

Garlic Shrimp with Basil, Tomatoes,

2011-06-20T19:07:00.002-07:00

Ingredients

total time 10 minutes serves four

2 tablespoons olive oil
1 1/4 pounds shrimp, peeled and deveined
3 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 1/2 cups grape tomatoes
1/4 cup finely chopped fresh basil
salt and pepper to taste
3 cups cooked pasta whatever is your favorite.

Procedures

Heat olive oil in medium skillet until almost smoking, then add shrimp and cook, turning once, until just cooked through, about 1 minute per side. Remove with tongs or slotted spoon, leaving oil behind in skillet.
Allow oil to cool for a minute, then add garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and reduce over high heat for 3-5 minutes until at least half has evaporated. Add tomatoes and most of basil and continue cooking until tomatoes begin to lose their shape. Season to taste with salt and pepper.
Return shrimp to pan and cook until just heated through. Serve with cooked pasta

Basil Infused Lemonade/ Gin or Vodka

2011-06-18T09:52:00.001-07:00

makes 2 quarts
1 cup rinsed, lightly packed fresh basil leaves
2/4 cup sugar
7 cups water
1 cup freshly squeezed lemon juice, (for me, it was 3 1/2 extra large lemons)
sprigs of fresh basil to garnish
In a 2 1/2 to 3 quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised, about 1 minute. Add water and lemon juice. Stir vigorously until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into a 2 quart pitcher. Serve in a glass with ice and garnish with sprigs of fresh basil. If you want to add gin or vodka it makes a great cocktail.

Churros

2011-06-12T16:45:00.002-07:00

We bought a churro maker while living in Spain.
These are so delicious.

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or churros maker. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Pickeled Beans

2011-06-11T16:56:00.000-07:00

Ingredients

2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)

Directions

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Beans pickled

Garlic shrimp /balsamic vinegar

2011-06-11T16:54:00.000-07:00

Barbecue or pan fry.

1/2 cup balsamic vinegar
1/4 cup olive oil
5 cloves garlic, minced
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 1/2 pounds large shrimp, peeled and deveined
1 red bell pepper, cut into large chunks
1 onion, cut into chunks
skewers

Directions

In a large bowl, mix the vinegar, oil, garlic, basil, salt, and ground pepper. Place the shrimp, bell pepper, and onion in the bowl, and gently toss to coat. Cover, and allow to marinate at least 20 minutes in the refrigerator.
Heat a pan grill over high heat. Alternately thread the shrimp, onion chunks, and pepper chunks on skewers.
Place skewers on the pan grill, and cook 2 to 3 minutes per side, until shrimp is opaque.

Barbecue Sauce

2011-06-11T16:49:00.002-07:00

Barbecue Sauce

For shrimp/steak/chicken/pork

Makes 6 cups

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

Do ahead: This sauce freezes excellently, for months at at time.

Bake Potatoes /or Dip for Chips

2011-06-09T16:05:00.004-07:00

Ingredients

1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
Bake potatoes

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

Olive Garden Italian Dressing

2011-06-09T15:55:00.001-07:00

I tried this and it's just like the Olive Garden Dressing.

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Lemon-Gin Martini

2011-06-02T15:02:00.001-07:00

Ingredients

24 ounces (3 cups) gin
4 ounces ( 1/2 cup) dry vermouth
2 to 3 tablespoons fresh lemon juice
Small ice cubes
32 strips lemon zest (from 4 lemons)

Directions

Stir together gin, vermouth, juice, and ice in a pitcher. Pour into glasses, leaving ice in pitcher. Garnish with zest.

Hawaiian Slaw

2011-05-26T15:21:00.003-07:00

Original Recipe Yield 6 - 8 servings

4 cups Cabbage, shredded
1 (8 ounce) can Pineapple, drained and crushed
1/4 cup Raisins
1/4 cup Nuts, chopped
1/4 cup Coconut, flaked
3/4 cup Slaw Dressing

Directions

In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Red Pepper Hummus

2011-05-19T10:25:00.005-07:00

Ingredients

1 (15-ounce) can navy beans, rinsed and drained
2 garlic cloves, chopped
1/2 cup roasted red bell peppers, drained and chopped
1/3 cup tahini
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
Garnishes: lettuce, toasted sesame seeds, chopped green onions

Preparation

Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips

Baked Corned Beef

2011-05-19T10:02:00.001-07:00

Found this recipe on the web and it looked so good I am going to try it.

Baked Corned Beef

1 corned beef (5 lbs)
1/2 to 1 C. Dijon mustard
1/2 C. brown sugar
Preheat oven to 375 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.

Boursin Cream Cheese Appetizers

2011-04-17T10:33:00.002-07:00

Boursin comes in four different flavors, try them all.

Crackers or baguette sliced thin.

Spread baguette with choice of cheese
Put under broiler till cheese starts to melt
Then slice a piece of pear and toasted almonds over the cheese.

You can also add a bit of salsa or a slice of avocado to cheese when using crackers.
Use your imagination for a tray of great looking appetizers that won't last long.

Feta cheese log

2011-03-27T10:38:00.000-07:00

Good appetizer

8 oz feta cheese crumbled
4 oz cream cheese softened
1 garlic clove minced

2 Tbsp. extra olive oil
1/4 cup of chopped olives
2 tbsp. green onions sliced

1/2 cup chopped walnuts heat for 5 mins.

mix with a electric mixer
add olives and onions

Shape into a 10 inch log roll in walnuts.

Makes about 1 1/2 cups

serve with crackers

Roasted Vegetables

2011-03-01T15:13:00.000-08:00

Ingredients

1 medium eggplant, peeled and cubed
1/4 teaspoon salt
2 zucchini, sliced
1 large sweet potato, peeled and sliced
1 onion, peeled and cut into eighths
1 red bell pepper, cut into 1-inch pieces
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon pepper

Preparation

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.

Prep: 30 min., Stand: 30 min., Bake: 30 min.

Yield: Makes 8 servings

Basic Buttermilk Biscuits

2011-02-28T16:18:00.001-08:00

My husband sent this recipe e-mail I think its a hint to makes some.

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 cups cake flour
5 Tablespoons cold vegetable shortening, cubed
4 Tablespoons cold unsalted butter, cubed
1-1/4 cups buttermilk
2 Tablespoons unsalted butter, melted

Preheat oven to 450^oF. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid over mixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don't add more flour, that leads to over mixing.

Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1" thick circle. Using a 2" thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.

Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last

Baking Powder Biscuits

2011-02-02T12:41:00.004-08:00

Remember the White Spot's Biscuits served with Chicken in the Straw
This is the recipe for those great biscuits.

2 cups of flour
2 1/2 tsp. baking powder
3/4 tsp. salt
5 tbsp. butter
3/4 cup of milk.
Knead together to form a ball
Roll dough out then cut into biscuit shapes.

Bake at 450 for 12 to 15 mins. on an ungreased pan.

Marinara Sauce

2011-01-28T13:09:00.002-08:00

1/4 cup red wine
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes or your own.
salt & pepper to taste
3 basil leaves, washed, patted dry and chopped
1 small shallot chopped

1. Place garlic, shallot and olive oil in large sauce pan.

2. Turn heat to medium and cook until garlic and shallot is soft and lightly browned.

3. Crush the tomatoes and add with their juices.

4. 1/4 cup of water and add to the tomatoes. Season with salt & pepper to taste.

5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more. Sprinkle with parsley.

Calzones

2011-01-28T13:06:00.004-08:00

(makes 2)

Ingredients:

* 1 lb. pizza dough
* pepperoni slices
* mozzarella
* fresh basil leaves
* 1 egg yolk

Directions:

1) Preheat oven to 375 degrees.

2) Dust the pizza dough with some flour to prevent it from sticking to your hands. On a baking sheet, divide the pound of dough in half and stretch into circles. Place fillings on each half of the dough, and fold over to seal the edges. Crimp the edges with a fork. Brush the tops of calzones with egg yolk, and using a knife, make 4 slits onto the tops of the calzones.

3) Bake uncovered for 30 minutes, until browned. Let cool for 5 minutes and cut into slices. Serve with marinara sauce for dipping.

Perogies

2011-01-26T16:05:00.005-08:00

I have been craving perogies and came across this recipe
Sounds much better than the store bought ones.And so simple to make.
Cheese and Potato Perogies (makes 24)

Dough Ingredients:
2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3 cup water

Potato & Cheese Filling:
*1 lb. russet potatoes
*3 oz. grated cheddar cheese
*salt/pepper
*1 Tbsp. dried chives

Other Ingredients:
*1 onion, sliced thinly
*butter (for sauteing)
*flour (kneading and rolling dough)

Directions:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill perogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Saute onions until browned, set aside.
5) To cook perogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add perogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained perogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top perogies with saute onions and serve with sour cream.

Baked Garlic

2011-01-13T15:38:00.000-08:00

Baked Garlic

A favorite that I always forget to do.
So tasty

8 whole fresh garlic heads
¼ cup butter/ or olive oil, if using oil add a bit of butter for taste
Mix herbs fresh or dried ¼ tsp. of each
Rosemary, basil, oregano or your favorite herbs.
If I am serving these with a meat dish I add 1/8 tsp. horseradish
Bake at 350 wrapped in foil for about 35 to 40 mins.
When done squeeze on a plate and serve with French or rye breads

Tortillas

2011-01-11T14:16:00.000-08:00

4 cups of flour
1/8 baking powder
1/2 cup vegetable shortening
1 1/2 tsp. sea salt
1 cup warm water

Mix the flour and baking powder in a bowl
Add shortening and mix with hands until you get a course meal consistency
Dissolve sea salt into water.
then add to flour mixture, if not coming together add a bit more water.
form dough into a ball cover for 20 minutes

I break the dough into twelve smaller balls with a bit of oil on my hands
Flatten each ball out into the size you want. Flour surface before rolling them out,getting them as thin as possible.

Preheat on medium heat cast iron works good for tortillas.
Lay them on the pan and flip 15-20 seconds. Bubbling is normal no oil is needed on the pan while cooking.

I make different sizes and freeze some for later. They taste good with some cheese and salsa heated for a bit.

Pita Bread

2011-01-11T14:14:00.000-08:00

Ingredients:

* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Basic Vinaigrette

2011-01-10T09:50:00.001-08:00

Ingredients

* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Preparation

Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.

Ambrosia Salad

2011-01-06T15:52:00.001-08:00

1 cup sour cream
1 cup pineapple tidbits, well drained
1 cup canned mandarin oranges, well drained
1 cup shredded coconut
1 cup miniature marshmallows

Combine all ingredients and mix. Chill.

Now how easy is that?

Auntiejanes Scones

2011-01-04T16:02:00.002-08:00

2 cups of flour
2tsp. baking powder
1/2 tsp.baking soda
1/8 tsp. salt
1/2 cup cold butter
1 egg separated
3 tbsp honey
1/3 cup cream
---------------------
1 tsp.water mixed with egg white
2 tbs. sugar
1/4 tsp. cinnamon
Mix first 8 ingredients form a ball and flatten
Cut into 8 pieces
Brush with egg whites then sprinkle with sugar and cinnamon

Bake in 400 on a greased pan for 10 to 12 mins.
Slather with batter and jam when hot.

Greens For Salads

2010-12-29T17:01:00.002-08:00

Try different greens and fruits in your salads
so many varieties out there. Chinese Markets
you can find some that you probably never
think to use. Experiment and I guarantee that
it will help you get healthy for 2011.

Poppy Seed Yogurt Dressing

2010-12-29T16:59:00.001-08:00

Yield: Makes 1 cup
Ingredients

* 1 cup plain Greek or plain yogurt
* 2 tablespoons honey
* 2 tablespoons fresh lemon juice
* 1 teaspoon poppy seeds

Preparation

1. Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.

Oregano-Feta Dressing

2010-12-29T16:57:00.000-08:00

Ingredients

* 3 ounces reduced-fat feta cheese, crumbled*
* 1/4 cup nonfat buttermilk
* 3 tablespoons fresh lemon juice
* 1 garlic clove
* 1/2 teaspoon dried oregano*
* 1/4 teaspoon freshly ground pepper
* 2 tablespoons water
* 2 tablespoons olive oil
* 1/4 small green bell pepper, chopped

Preparation

Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.

* 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.

Raspberry Salad Dressing

2010-12-29T16:55:00.000-08:00

Yield: Makes about 2 cups
Ingredients

* 1 (10-ounce) jar seedless raspberry fruit spread or preserves
* 1/2 cup seasoned rice wine vinegar
* 1/4 cup olive oil

Preparation

Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.

Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled. Serve with Raspberry Salad Dressing.

Light Salad Dressing

2010-12-29T16:50:00.001-08:00

After all the rich food over the holidays,
we are going on salads after the New Year.

Yield: Makes 3/4 cup
Ingredients

* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Preparation

Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper

Christmas Rocks

2010-12-07T10:30:00.002-08:00

This recipe came from a lovely lady from Pennsylvania, she said kids love them. Thanks.

1 cup butter
1 1/2 cups of brown sugar
3 cups of flour
3 eggs
1 cup chopped walnuts
1 cup of maraschino cherries
3 cups of chopped dates
1 tsp. cinnamon
1/2 nutmeg
1 tsp.soda in scant 1/4 cup hot cherry juice

Cream butter well add sugar adding one egg at a time and beat
Sift flour part over cherries add walnut and dates, cinnamon, nutmeg and the rest of flour and juice alternately with flour.

Drop in teaspoonfuls on greased cookie sheets Bake at 350 for 10 mins.
When almost cool shake in bag of icing sugars.

Christmas Morning Wifesavers

2010-12-07T10:25:00.001-08:00

This recipe was sent to me from my second cousin Linda.

Superb! Make the day before and pop in the oven in the morning. Serves 8.
Ingredients:
16 slices white bread, crusts
removed
16 slices Canadian back bacon or
ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp. pepper 2 mL
1/2-1 tsp. dry mustard 2-5 mL
1/4 cup minced onion 60 mL
1/4 cup finely chopped green pepper 60mL
1-2 tsp. Worcestershire sauce 5-10 mL
3 cups milk 750 mL
dash Tabasco
1/2 cup butter 125 mL
Special K or crushed Corn Flakes
Instructions:
Set 8 pieces of bread into a 9" x 13" (23 x 33 cm) buttered, glass baking dish. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving. Serve this with fresh fruit and hot cinnamon rolls.

Spice Blend

2010-11-24T16:20:00.001-08:00

Ingredients:

1 teaspoon ground bay leaves
1 teaspoon cloves
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon thyme

Use for beef, chicken or pork.

Boursin Herb Cream Cheese

2010-11-22T11:05:00.000-08:00

1 lb. cream cheese, room temperature
1 clove garlic
2 tbsp. minced fresh parsley
1 tsp. each thyme and chives
1 tsp basil
1/4 tsp. marjoram
1/4 tsp. white pepper

Crush garlic with parsley and chives. Cream all ingredients together with cheese and refrigerate at least 12 hours. Serve at room temperature with assorted crackers.

Chocolate Cherry Cookies

2010-11-22T10:59:00.001-08:00

COOKIE DOUGH:

1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder

TOPPING:

Sweetened condensed milk
6 oz. bag chocolate chips
1 jar of 48 maraschino cherries

Mix together butter and sugar then add next 7 ingredients. Mix. Set aside cookie dough. In separate bowl, combine 1/2 cup sweetened condensed milk and 6 ounce bag chocolate chips. Melt in microwave. Stir and set aside. Form dough into 1 inch balls. Place on ungreased cookie sheet. Press with thumb, add cherry (or half cherry). Top with chocolate topping mixture. Bake at 350 degrees for 8 minutes. For Christmas this is fun to use red and green cherries.

Brie and Pecans

2010-11-22T10:48:00.003-08:00

Serves 8

1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving

Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

Lemon-Thyme Dip

2010-11-22T10:33:00.002-08:00

Serve this simple, elegant dip with crudites such as carrots, fennel, broccoli cucumbers and celery.
Ingredients

Makes 1 1/2 cups

* 1 cup sour cream
* 1/2 cup mayonnaise
* Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
* 1 tablespoon chopped fresh thyme leaves
* 1 tbs parsley for garnish
* Coarse salt and ground pepper
* if you want it a bit spicier add a bit of chili powder
Directions

1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme and parsley; season with salt and pepper. Transfer to a serving dish and garnish with more parsley and thyme; serve with crudites.

Dip can be covered and refrigerated up to 3 days.

Orange Chablis Jelly

2010-11-11T12:56:00.003-08:00

Orange Chablis Jelly

* Yield: 4 1/2 pints

Ingredients

o 3 cups sugar
o 1 1/2 cups Chablis ( dry, white wine)
o 2 tablespoons fresh lemon juice ( yes, it does require squeezing lemons!)
o 1/4 teaspoon orange rind, grated
o 1/2 cup fresh orange juice ( more squeezing!)
o 1 (3 ounce) packages liquid pectin

Directions

1. combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
2. Bring this to a boil, stirring constantly.
3. Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
4. Remove from heat and if there is a foam, skim it off with a metal spoon.
5. Quickly, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
6. Wipe the jar rims and seal with metal lids and bands.
7. Process in a boiling water bath for 5 minutes.
8. Remove and cool.

Meringues for an easy desert with fruit and wipping cream

2010-11-11T12:34:00.004-08:00

Meringues

Meringues
Ingredients

2 eggs
1/2 teaspoon vanilla
1/2 teaspoon vinegar
1/4 cup sugar
Cookie sheets, electric mixer, bowl & foil
Directions

Leave eggs out to reach room temperature. Preheat oven to 250 degrees. Cover cookie sheets with foil, dull side up. Whip the egg whites, vanilla and vinegar in a bowl until mixture is white and frothy. Keep beating and slowly add the sugar. Whip until the mixture is stiff and glossy. Drop spoonfuls of batter onto cookie sheet. Bake for one hour or until they are light brown. When cool, remove from cookie shee

Fudge for Xmas Gifts

2010-11-11T12:30:00.001-08:00

Makes 3 pounds •
Ingredients

3 cups sugar
3/4ths of a cup Parkway butter
2/3rds of a cup evaporated milk
12 oz chocolate chips
7 oz marshmallow cream
1 teaspoon vanilla
Directions

Microwave butter in bowl on high 1 minute (or until melted). Add sugar and milk, mix well. Microwave for 3 minutes then stir. Microwave for 2 minutes then stir. Microwave for 3 minutes at half power then stir. Microwave for 2 and a half minutes at half power then stir. Stir in chocolate until melted. Add remaining ingredients and stir well. Pour in greased 13x9 pan. Cool at room temperature and cut into squares.

Christmas Candy

2010-11-11T12:27:00.001-08:00

Christmas Crackle Candy

Ingredients

3 3/4 cup sugar
1 1/2 cup light corn syrup
1 cup water
1 teaspoon cinnamon flavoring oil
powdered sugar
Directions

Mix first 3 ingredients in a large saucepan. Stir over medium heat until temperature reaches 310 degrees. Stir in flavoring and color. Pour onto greased cookie sheet. Break into pieces.

Cranberries Apple Walnut Condiment

2010-10-15T11:43:00.003-07:00

Coming back from the Duffy Lake via Cache Creek
last week we stopped at out favorite fruit stand.
The mix of fresh apples and walnuts and the cranberry season
got me thinking about making another condiment for over the holidays.
Here is the recipe:

4 cups of chopped cranberries
3 cups of chopped apples (3 medium)
2 cups brown sugar
1 cup of water
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup of chopped walnut
Bring to a boil stirring about 15 minutes.
Process another 15 mins, after filling 5 half pints jars.
Label.

Christmas Cake time is approaching

2010-10-15T11:39:00.002-07:00

If your one that likes to put that hot rum over your cakes
its time to get all your ingredients together.I like the
Jamaican rum for mine.

Homemade Vanilla Extract

2010-09-17T15:27:00.000-07:00

You need:

* Quart Mason jar
* Lid and screw down ring
* 2 cups vodka
* 6 vanilla beans

1. Cut the beans in half lengthwise.
2. Add the beans to the jar.
3. Cover with the Vodka.
4. Store in a cool, dark place and shake every couple of days for at least a month. The longer you let it stand the more intense the flavor will be. I like mine to go at least six weeks. When it is just how you like it, strain it through a coffee filter or cheesecloth into dark bottles and seal tightly.

Wine Jelly

2010-09-12T12:13:00.002-07:00

Makes about 6 x 250 ml jars.

1 bottle (750 ml) dry red wine (3 - 1/4 cups) (I use Italian Red Montepulciano d' Abrusso Wine or White

1/2 cup (125 ml) lemon juice

1 pkg (57 g) BERNARDINE Original Fruit Pectin

4 - 1/2 cups (1125 ml) granulated sugar

• Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Pour wine and lemon juice into a large, deep stainless steel saucepan.

• Measure sugar; set aside.

• Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Remove from heat; skim foam if necessary.

• Quickly ladle hot jelly into a hot jar to within 1/4 inch (.5 cm) of top rim (head space). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jelly.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

• When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Canning Shelves Full

2010-08-31T09:12:00.002-07:00

Had to get a second place to store all the goodies that I have been so busy preserving. I just cannot help myself when I see all the fresh local fruit and veggies for sale. We have enough on the shelves to last us all winter. Some say it is expensive to can but not so if you buy from farms or local suppliers or pick your own. Thanks Bob! The taste is so very much better.

Tayberry/Blackberry Jam

2010-08-28T15:21:00.002-07:00

I don't usually mix my berries for jam. I had some tayberries left over and added blackberries to make up the right quantity. It was delicious. And with the left over juice I got two small jars of sauce as well.. Just add a bit of corn starch and sugar boil and viola a nice desert over ice cream.

Blackberry Jam

2010-08-22T11:54:00.002-07:00

Blackberries are ready to pick. Smaller this years as an old man said not enough rain.
Will make my jam and freeze some for pies today.

Four Bean Salad

2010-08-15T16:54:00.003-07:00

Great for a summer party.

1 15-oz can kidney beans, drained
1 15-oz garbanzo beans drained
1 15-oz can black beans, drained
1 15-oz can white beans, drained
1 cup diced celery
1/2cup diced red pepper
2 cloves of garlic grated
3 green onions
1 shallot chopped/ white onion is good also
1 tbsp Italian spices
1 tsp salt
1/2 tsp pepper
1/4 cup sugar
1/4 cup oil
1/4 cup of red wine vinegar

Combine all the ingredients and stir gently. Refrigerate a few hours before serving, overnight is even better.

Garbanzo Salad

2010-08-13T16:21:00.003-07:00

I came across this recipe and it looks healthy and tasty.

Ingredients:

1 15 oz can garbanzo beans, drained and rinsed
2/3 cup minces scallons
3 medium cloves garlic crushed
1 medium ripe tomato chopped
3 medium ribs celery diced about 1/2-inch pieces
3 TBS fresh lemon juice
2½ TBS chopped mint (or 2½ tsp dried mint)
3 TBS chopped parsley (or 3 tsp dried parsley)
extra virgin olive oil to taste
1 small head chopped romaine lettuce, outer leaves removed, and discarded
salt & cracked black pepper to taste
* optional: ¼ cup feta cheese

Directions:

Mix all ingredients except lettuce and cheese in a bowl and season with salt and pepper to taste.
Serve on bed of chopped romaine lettuce and sprinkle with feta cheese, if desired.
Serves 4

Wine Jelly Inferno

2010-08-10T09:51:00.002-07:00

This hot-sweet jelly makes a beautiful gift with flecks of red and green peppers throughout. Spread it on a cracker with cream cheese, or by itself on French bread.

Yields about 7 x 125 ml jars.

1/2 cup (125 ml) finely minced sweet red pepper, 1 small seeded

2 tbsp (30 ml) finely minced jalapeño pepper, 2 medium seeded

3 dried hot chili peppers, halved lengthwise

1 -1/2 cups (375 ml) sweet white wine (#3-4) or Sauternes

3- 1/2 cups (875 ml) granulated sugar

3 tbsp (45 ml) lemon juice

1 pouch (85 ml) BERNARDIN® Liquid Pectin

• Place 7 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Combine peppers, chilies and wine in a large, deep stainless steel saucepan. Cover and bring to a full boil; uncover. Stir in sugar and lemon juice. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine if desired. Over high heat, bring mixture to a full rolling boil that froths high in pan and cannot be stirred down. Stirring constantly, boil hard 2 minutes.

• Remove from heat. Immediately stir in Liquid Pectin, mixing well. Continue stirring slowly 7 minutes to help disperse peppers throughout the jelly.

• Quickly ladle hot jelly into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre hot sealing disc lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

NOTE: Boiling this recipe slightly longer than other jellies evaporates wine’s alcohol (that can interfere with gel formation) and concentrates the unique wine flavour. For a milder jelly, reduce quantity or omit the dried chilies.

Red Pepper & Garlic Jelly

2010-08-10T09:48:00.000-07:00

Red Pepper & Garlic Jelly

This is Bob Rouleau’s “signature garlic jelly” flecked with bits of sweet red pepper to dress it up. Adjust the garlic intensity by choosing larger or smaller cloves of garlic.

Makes 3 x 250 ml jars.

1 cup (250 ml) finely diced red pepper

3 large cloves garlic

3/4 cup (175 ml) cider vinegar

3 cups (750 ml) granulated sugar

1 pouch (85 ml) BERNARDIN® Liquid Pectin

Place 3 clean 250 mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Cut red pepper into 1/8 inch slices; cut slices into 1/4 inch (0.3 cm) dice. If desired, pepper can be chopped in a mechanical chopper, but take care to avoid pureeing peppers. Measure 1 cup (250 ml) diced red pepper into a large, deep stainless steel saucepan. Finely slice garlic cloves, then cut slices into slivers. Garlic can also be ground or crushed, if desired. Add to red pepper with sugar and cider vinegar.

Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

Quickly pour hot jelly into hot sterilized jars, dividing solids equally among jars and filling each jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jelly. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. When lids are concave and jelly is partially set, if solids have floated upward – carefully twist and/or rotate each jar to distribute solids throughout the jelly. The jar can be inverted temporarily but should not be allowed to stand upside-down for prolonged periods. Repeat as needed during the cooling/setting time, until solids are nicely suspended in the jelly.

After cooling check jar seals. DO NOT RETIGHTEN screw bands.

Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Strawberry or Raspberry Margarita Preserve

2010-08-10T09:40:00.000-07:00

Margarita Preserve

A combination of spirits added to traditional strawberry preserves creates a product with the pizzazz of expensive gourmet spreads. Use as a topping for cheesecake or as a spread.

Makes about 6 x 250 ml jars.

6 cups (1500 ml) halved strawberries, about 2 quarts (2 L)

2 cups (500 ml) chopped tart apples, about 4

1/4 cup (50 ml) bottled lemon juice

4 cups (1000 ml) granulated sugar

1/2 cup (125 ml) tequila

1/2 cup (125 ml) triple sec

2 tbsp (30 ml) strawberry schnapps, optional

• Wash, hull and halve strawberries. Measure 6 cups (1500 ml). Peel, core and chop apples. Measure 2 cups (500ml).

• Measure sugar; set aside.

• Combine strawberries, apples and lemon juice in a large, deep stainless steel saucepan. Bring mixture to a full boil, stirring constantly. Add sugar, stirring until dissolved. To reduce foaming, add 1/2 tsp (2 ml) butter or margarine to mixture, if desired. Boil gently, uncovered, until mixture reaches gel stage, about 30 to 40 minutes. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)

• Remove from heat and stir in tequila, triple sec and strawberry schnapps, if using. Return to heat and boil 5 minutes longer. Remove from heat; skim foam.

• Quickly ladle hot preserve into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more preserve. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining preserve.

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Seasoned Tomato Sauce

2010-08-10T09:27:00.000-07:00

Seasoned Tomato Sauce

Even though onions are added to this tomato sauce, it can still be processed safely in a boiling water canner. This is because its acidity and a safe processing time have been scientifically determined. Do not alter ingredients as this may result in an unsafe product.

Makes about 7 x 500 ml jars.

20 cups (5000 ml) prepared tomatoes, about 10 lb (4.5 kg), 40 medium

2 -1/2 cups (675 ml) finely chopped onion, about 3 medium

3 cloves garlic, minced

1 1/2 tsp (7 ml) dried oregano leaves

2 bay leaves

1 tsp (5 ml) salt

1 tsp (5 ml) black pepper

1/2 tsp (2 ml) red pepper flakes

1 tsp (5 ml) granulated sugar

Lemon juice

• Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Peel, core and coarsely chop tomatoes. Combine 20 cups (5000 ml) chopped tomatoes, onion, garlic, oregano, bay leaves, salt, black pepper, red pepper and sugar in a large stainless steel saucepan. Stirring occasionally, bring to a boil; boil until desired consistency is reached, about 2 hours.

• Press tomato mixture through a fine sieve or food mill; discard seeds. Return tomato sauce to saucepan; cook over medium heat until thickened, stirring occasionally.

• Place 1 tbsp (15 ml) of lemon juice into a hot jar. Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.

Bread & Butter Pickles

2010-08-10T09:25:00.001-07:00

Bread & Butter Pickles

Current food safety recommendations indicate that all pickles must be processed to ensure all microorganisms that cause food spoilage are destroyed and that air in the headspace is “vented” out to give a strong vacuum seal.

Makes 5 x 500 ml jars.

3 lb (1.36 kg) 3-4 inch (7.5-10 cm) pickling cucumbers

4 medium onions, thinly sliced

1/2 cup (125 ml) pickling salt

6 cups (1500 ml) water

3 cups (750 ml) cider vinegar

2 cups (500 ml) firmly packed brown sugar

2 tbsp (30 ml) mustard seed

1 tsp (5 ml) celery seed

1 tsp (5 ml) ground cloves

1 tsp (5 ml) turmeric

• Wash cucumbers, scrubbing lightly with a soft vegetable brush. Rinse well in cool running water. Cut 1/8inch (0.3 cm) slice off blossom end (opposite stem end) and discard. Cut cucumbers crosswise into 1/4 inch (0.5 cm) coins; measure 10 cups (2500 ml). Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand for 2 hours.

• Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs sealing discs hot until ready to use.

• Combine vinegar, brown sugar, mustard seed, celery seed, ground cloves and turmeric in a large stainless steel saucepan. Bring to a boil, stirring occasionally.

• Drain vegetables; rinse; drain again. Add vegetables to vinegar mixture and return to a boil.

• Pack pickle mixture into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover pickles to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pickle mixture and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining pickle mixture and hot liquid.

Summer Fruit Cocktail

2010-08-10T09:16:00.001-07:00

Summer Fruit Cocktail

Lovely to behold, delicious to eat, the flavour of this lightly sweetened homemade fruit cocktail is accented with honey and mint.

Makes about 5 x 500 ml jars.

6 cups (1500 ml) prepared peaches, about 10 medium or 2.8 lb (1.2 kg)

3 cups (750 ml) prepared pears, about 6 or 1.7 lb (750 g)

2 cups (500 ml) seedless grapes, about 1 lb (500 g)

2 tbsp (30 ml) Fruit-Fresh® Fruit Protector

2 cups (500 ml) water

1- 1/4 cups (300 ml) granulated sugar

1/4 cup (60 ml) liquid honey

1 cup (250 ml) maraschino cherries, well drained & halved

5 fresh mint sprigs

• Blanch, peel, pit and chop peaches; measure 6 cups (1500 ml). As you work, place fruit in a colour protection solution-2 tbsp (30 ml) Fruit-Fresh® Fruit Protector dissolved in 4 cups (1000 ml) water. Peel, core and chop pears; measure 3 cups (750 ml), add to peaches. Remove grapes from stems; measure 2 cups (500 ml).

• Combine water, sugar and honey in a large stainless steel saucepan. Bring to a boil. Drain prepared fruit; add to syrup. Return to boil; boil gently 5 minutes; stir in cherries. Remove from heat.

• Place 1 mint sprig in a hot jar. Ladle fruit and hot syrup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit and syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining mint, fruit and syrup.

Sour Cherry Jam

2010-08-10T09:12:00.001-07:00

Sour Cherry Jam

Fruit Pectin crystals are a fast and easy way to make good old homemade jams. Be sure not to deviate from the ingredient measurements or methods-fruit pectin requires a certain amount of sugar, acid and cooking time to form a proper gel.

Makes about 6 x 250 ml jars.

4 cups (1000 ml) chopped cherries, about (1.4 kg)

1 pkg (57 g) BERNARDIN® Original Fruit Pectin

5 cups (1250 ml) granulated sugar

• Wash, stem, pit and finely chop cherries. Measure 4 cups (1000 ml).

• Measure sugar; set aside.

• In a large deep stainless steel saucepan, stir together prepared cherries, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and BERNARDIN® Original Pectin.

• Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

• Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

French Dressing

2010-08-02T17:23:00.001-07:00

French Dressing

Ingredients

1 small onion, chopped
2/3 cup vegetable oil
1/2 cup sugar
1/3 cup vinegar
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon prepared mustard
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon celery seed

Directions

In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving.

Blueberry Muffins

2010-08-02T08:11:00.002-07:00

Tried this recipe yesterday and loved the crunchy tops.

Crunchy-Top Blueberry Muffins

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
2 tsp grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil
2 eggs
1-1/2 fresh blueberries
Crunchy Topping:
1/4 cup granulated sugar
1 tbsp grated orange rind

Prepare Pan
Heat oven to 400°F (200°C).

Line 12 muffin cups with paper liners.

Make Batter
Pour flour, sugar, baking powder, baking soda and salt into large bowl; whisk until blended.

Pour yogurt, orange rind and juice, oil and eggs into another large bowl; whisk until smooth.

Pour yogurt mixture over dry ingredients. Sprinkle with blueberries. With wooden spoon, stir just until you can't see any flour.

Fill Muffin Cups
Spoon batter into prepared muffin cups, filling three-quarters full.

Prepare Topping
In small bowl and using fingers or spoon, mix sugar with orange rind. Sprinkle over batter in each cup.

Bake muffins in oven until tops are golden and firm to the touch, about 25 minutes.

Stuffed Baguette

2010-07-31T17:26:00.001-07:00

This is great for a picnic

Stuffed Baguette

A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer.

This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs.

Makes one 12-inch long baguette; about 24 slices

Ingredients:

Baguette about 14-inch long

8 oz cream cheese, at room temperature
4 oz fresh goat cheese
1 large garlic clove, minced
½ cup finely chopped red bell pepper (about 1 medium)
½ cup finely chopped sun dried tomatoes in olive oil
¼ cup finely chopped Kalamata olives
2 oz finely chopped spicy salami
About 2 tbsp minced Italian parsley
About 1 tsp minced fresh thyme
Freshly ground black pepper
Salt to taste (very unlikely since there’re plenty of salty ingredients)

Preparation:

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

Swedish Beets

2010-07-28T19:46:00.000-07:00

4 medium beets
2 bay leaves, preferably fresh
2 allspice berries
1 horseradish root, fresh, about a 3 inch piece, cut into chunks
2 quarts water
2 cups swedish 1-2-3 vinegar

Directions:

Prep Time: 1 hr

Total Time: 2 days

1 Put everything except the vinegar into a medium pot and bring to a boil.
2 Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
3 Drain and cool slightly.
4 When beets are still warm (but cooled enough to handle), peel and cut into quarters.
5 Place in a quart jar or other container with a lid and pour the vinegar over the beets.
6 Note: Use glass if possible--anything plastic and some ceramics will discolor.
7 Cover the mixture and refrigerate for at least two days before serving.

Pastry Recipe

2010-07-23T10:34:00.002-07:00

Pastry is very easy to make.

2 cups of flour
1 Tsp. salt
3/4 cups of shortening
1 Tbsp of butter
1 egg yolk
4 to 8 Tbsp. of ice water

Keep the egg white for the top of the pastry mixed with a bit of water.
After you leave the pastry in the frig for about 1 hour roll to fit pie plate.
Using pastry brush use the white of the egg to brush over the whole pie.

Mango Pie

2010-07-19T09:22:00.002-07:00

Made a mango pie the other day. Mangoes are so juicy and flavorful right now.
Just one baked crust, then added some red currant jam on the bottom.
Slice two mangoes then topped it off with apricot jam glaze. Very good.

Time to make mango chutney.

Blueberry Time

2010-07-12T11:51:00.003-07:00

I am going to go pick my blueberries this year as they are so easy to reach.
The local ones are ready. Here comes some blueberry muffins.

Raspberry Jam

2010-07-10T12:10:00.001-07:00

I made some raspberry jam and mixed some tayberries to the mix.
Don't wait to long to get your berries as the hot weather is burning them.

Strawberry Jam

2010-06-05T10:13:00.001-07:00

Make sure you wait for the local berries. Those California ones are woody with no taste.

Herb Butter

2010-06-03T16:57:00.002-07:00

When I make herb butter I use a pound of butter to start.
I use half for garlic butter and the other half for a variety.

Garlic Butter:
4 cloves of garlic
Fresh or dry thyme 1 tbsp.
A few pieces of chives cut small
Parsley at least 1 tbsp.

My Herb Special
1 whole shallot cut small
Chives fresh cut 1 tbsp
Basil fresh 1 tbsp.
1 tsp. ground thyme
Crack some fresh pepper into mix.

Make ahead when you get butter on special.

Last in the frig after mixing or freeze for later use.

I always like to have some on hand for putting on many dishes.
Adds to the taste of meats, pasta or chicken.

Plant your Herbs

2010-05-24T19:05:00.002-07:00

Time to get your herbs planted for so many uses.
I always do my herb vinegars when the herbs are in their growing stages.
They make great gifts when invited out for dinner. Chives, Parsley, Rosemary
Sage and Thyme and some Mint in a few pots around the patio.
Then at the end of the season, I always freeze some for dishes in the winter.
They make homemade soup taste special.

Get ready for Canning Season

2010-04-20T09:02:00.002-07:00

June is the month I start with Strawberry Jam.
In May I check my jars for cracks and lids for rust.
Then stock up with certo and sugar. Get my recipes
out and list all the ingredients I will need for my preserves.
So much easier to go to the pantry and all the spices you need
are there waiting to make some delicious preserve. I always
try a few new recipes every year. Get cracking out there.

Good tip from a friend for summer

2010-04-11T12:52:00.003-07:00

To keep flies away place a plastic bag half filled with water with four pennies inside bag. Place near windows or your patio table. the flies will just leave. Thanks Rosemarie.

My husband loves you,me too

2010-03-24T16:17:00.003-07:00

Auntiejane.

Thank you.

You have been an inspiration to my husband and I.
Every time I have a problem in the kitchen you come to my rescue.
We have only been married for a year and I had no idea of how to cook.
I feel that you have been my life saver in the kitchen.Your responses to me
saved me when my in-laws arrived from out of town and you walked me through
a dinner that would have been a disaster. Thank you my dear friend as that is how
we feel about you. We will continue to communicate and feel special with your private
responses. Will you be our God Parent in August? Love C@ B

Summer Salad Dressing

2010-03-17T14:15:00.002-07:00

I was at a good friends house for dinner the other night. I am sure she won't mind me sharing this great salad dressing with you all.

1/4 cup orange juice
1/4 cup honey
2 tbs. of oil
2 tbs. lemon juice
2 tbs. white wine vinegar
2tbs. mustard
1/2 tsp. salt and pepper.

You can add oranges/avocados to the greens.

It is one of my favorites now.

Pita Bread

2010-02-27T12:52:00.002-08:00

I just goggled pita bread, lots to choose from.
I cooked mine on the top of the stove with heavy frying pan.
I usually freeze half the recipe to use later.
I put my salsa and different cheeses for variety.

Pita Bread

2010-01-28T08:13:00.004-08:00

I have started making my own pita bread.
So easy and tastes better than the bought ones.
Make small one's then put them in the freezer.
They make great appetizers with cheese and salsa.

What to serve ?

2010-01-10T16:20:00.003-08:00

Hi A.J

I am having eight people stay with me over the Olympics.
They will be here for a week.That means many meals in that time.
My mind is spinning at this point. Any suggestions to make it
go smoothly.
Any help would be much appreciated. Marcey

Stuffed Mushrooms

2010-01-04T16:14:00.002-08:00

So easy what ever cheese you have. I start with cream cheese
then add whatever is in the frig. Bacon bits, Italian seasoning
some thyme,basil and parsley. Bake in oven at 350 till cheese has melted.
10 to 15 mins.

2010 Good Stuff

2009-12-30T09:31:00.002-08:00

I'm sure everyone at one time or another has made plans to eat healthier in the New Year me included.
My intention this year is not to diet just eat smaller portions and walk it off. I truly believe when you put pressure on yourself you are bound to fail. So this year I will start to go down to the gym beginning with 20 minutes, working my way up to an hour.
Then I won't feel guilty when I make stuffed mushroom with a filling that rocks. Healthy eating + no pressure = success!

New Years Dinner

2009-12-24T09:03:00.002-08:00

I am having a large dinner on New Years day.
Just got finished the turkey from Christmas
and not sure what my menu should be.
Have you any ideas on what to cook?
Much appreciated for your expert opinion.
Janice

Auntie Jane's Good Stuff

Fruit Preserves

Shortbread Time

Apple and Mango Pie

Cranberry Season

Happy Thanksgiving to all.

Peach Pie instead of Pumkin Pie for Thanksgiving

French Shallot Soup

Herb Vinegars

Orange/Lemon/Lime Marmalade

Canning Addiction

HOT CORN DIP

Daiquiri Kiwi Jam

Pita Bread

Olive Garden Salad Recipe

Auntiejanes Red Relish

Coleslaw

Kwaai Braai Paai

Raspberry Jam

Strawberry Season

Cinnamon Buns

Watermelon Twist

Garlic Shrimp with Basil, Tomatoes,

Ingredients

Procedures

Basil Infused Lemonade/ Gin or Vodka

Churros

Recipe Photos

Directions

Pickeled Beans

Garlic shrimp /balsamic vinegar

Barbecue Sauce

Bake Potatoes /or Dip for Chips

Ingredients

Olive Garden Italian Dressing

Lemon-Gin Martini

From Martha

Ingredients

Directions

Hawaiian Slaw

Recipe Photos

Directions

Red Pepper Hummus

Ingredients

Preparation

Baked Corned Beef

Baked Corned Beef

Boursin Cream Cheese Appetizers

Feta cheese log

Roasted Vegetables

Basic Buttermilk Biscuits

Baking Powder Biscuits

Marinara Sauce

Calzones

Perogies

Baked Garlic

Tortillas

Pita Bread

Basic Vinaigrette

Ambrosia Salad

Auntiejanes Scones

Greens For Salads

Poppy Seed Yogurt Dressing

Oregano-Feta Dressing

Raspberry Salad Dressing

Light Salad Dressing

Christmas Rocks

Christmas Morning Wifesavers

Spice Blend

Ingredients:

Boursin Herb Cream Cheese

Chocolate Cherry Cookies

Brie and Pecans

Lemon-Thyme Dip

Orange Chablis Jelly

Meringues for an easy desert with fruit and wipping cream

Fudge for Xmas Gifts

Christmas Candy

Cranberries Apple Walnut Condiment

Christmas Cake time is approaching