WINGS COOKBOOK

Women Inspiring Next GenerationS

Mission Statement

WINGS is an organization dedicated to empowering women by providing them

with protection from exploitation, health services, education and financial support.
Our intention is to achieve this goal by raising funds that will be used to target
sex trafficking, fistula treatment, education and micro-finance in developing
countries and women’s support services locally. We will also promote awareness of
these issues in order to recruit as many as possible to this global movement.
Women are not the problem, but the solution. The United Nations Development
Programme (2006) reports that empowered women finance education of younger
relatives, reduce infant mortality, improve health and nutrition and raise economic
productivity. This is known as “The Girl Effect” and is the inspiration for WINGS.

Notre Mission

WINGS est une organisation dédiée à aider les femmes à devenir autonome et
acquérir le pouvoir en leur fournissant une protection contre l'exploitation, des
services de santé, d'éducation et de soutien financier. Nous prévoyons nous y
rendre en amassant des fonds qui seront utilises pour cibler le trafic sexuel, le
traitement de la fistule, l’éducation et la micro finance dans les pays en
développement et des services de soutien des femmes au niveau local. Nous
allons également promouvoir la sensibilisation a ces sujets afin de recruter le
plus grand nombre possible pour ce mouvement mondial

 Les femmes ne sont pas le problème, mais la solution. Le programme de

développement des Nations Unies (2006) rapporte que les femmes ayant du
pouvoir financent l'éducation des membres de leur famille plus jeunes,
réduisent la mortalité infantile, améliorent la santé et la nutrition de leur
proche et augmentent la production économique. C'est ce qu'on appelle « l'effet
fille » et est la source d'inspiration pour WINGS.
 Table of Contents
CHEF’S SUGGESTIONS…………………………………… 5

SOUPS & STARTERS……………………………………….. 9

Broccoli Soup (Sara)………………………………………….. 10
Lemon Lentil Soup (Natalie)…………………………………. 10
Roasted Pear Butternut Soup…………………………………. 11
Lentil Soup with Lemon and Coriander (Miraim)……………. 12
Fresh Tomato-Basil Soup (Marjorie)…………………………. 13
Celery and Dill Dip Appetizer (Ali)…………………………... 14
Sharon’s Gravalax……………………………………………... 14
Melon and Proscuitto or Smoked Turkey (Gini)……………… 15
Hot Artichoke Dip (Lois) …………………………………….. 15
Smoker Trout Spread (Debbie) ………………………………. 15

SALADS………………………………………………………. 16
Chickpea, Sweet Pepper & Boccocini Salad (Geney)………… 17
Creamy Garlic Salad (Aviva) ………………………………… 18
Moroccan Beet Salad (Sara) ………………………………….. 18
Randee’s Super Spinach Salad………………………………… 19
Light Caesar Salad (Helen) …………………………………… 19
Orzo and Atichoke Salad (Sara H.) …………………………… 20
Mexican Chopped Salad with Honey Lime Vinagrette(Rhona). 21
Spinach and Strawberry Salad (Linda)…..……………………. 21
Purple Cabbage Salad (Amira) ………………………………... 22
Russian Potato Salad (Nadia) …………………………………. 23
Strawberry Walnut Spinach Salad (Sherry) …………………… 23
Moroccan Roasted Pepper Salad (Mia) ……………………….. 24

VEGETARIAN…………………………………………………. 25
Cheese Cannelloni (Gini) ……………………………………… 26
Broccoli Quiche (Helen) ………………………………………. 26
Lima Bean Casserole (Natalie) ………………………………… 27
Penne Pasta Veggie Delight (Sherry) ………………………….. 27
Spinach Pesto Fusilli (Thelma) ………………………………… 28
FISH………………………………………………………………29
2
Maple-Glazed Roasted Salmon (Debbie) ………………………. 30
Mediterranean Frilled Salmon (Thelma) ………………………. 30
Mustard Maple Salmon (Doris) …………………………………..31
Sharon’s Singapore Fish………………………………………… 31
Tilapia with Bread Crumb Topping (Sara)……………………… 32

MEAT & POULTRY……………………………………………...33

Chicken Dish a la Randee ………………………………………. 34
Chicken and Rice Casserole (Marjorie)…………………………. 34
Tomato Basil Chicken (Aviva) ………………………………….. 35
Thai Chicken Thighs (Amira)…………………………………… 36
Sara’s Moroccan Chicken with Couscous………………………. 37
Chicken with Dried Cherries and Cranberries (Miriam) ………… 38
Risky Whisky Wings (Ali) ……………………………………… 39
Sara’s “I have only 5 minutes” Chicken Legs…………………… 39
Mediterranean Chicken with Lemon and Olives (Mia) ………… 40
Chicken Fajitas (Rhona) ………………………………………… 41
Veal Picatta (Linda) ………………………………………………41
Dijon Apple Pork Tenderloin (Geney) ………………………….. 42
Shashlik (Nadia) ………………………………………………… 42
The forgotten Meatloaf (Lois) …………………………………… 43
Soljanka (Nadia) ……………………………..………………….. 44
One-Pot Lamb With Olives Tomatoes And Spinach (Lynda)…... 45

SIDES……………………………………………………………..46
Brussel Sprouts with Shallots and Mustard (Doris) …………….. 47
Quick Green Beans (Sara from Mia) ……………………………. 47
Quinoa with Mango & Nuts (Sara) ………………………..……. 48
Squished Squash (Sara) ………………………………………… 48
Parsnip potatoes (Lois) ………………………………………….. 49

3
DESSERTS……………………………………………………… 50
Sweet Corn Bread (Geney) ……………………………………... 51
Walnut Sponge Cake (Nadia) …………………………………… 51
Iva Mae's applecake (Lois) ……………….…………………….. 52
Nut Muffins (Geney) …………………………………………… 53
Vanilla- Soaked Fruits (Debbie) ………………………………… 53
Chocolate party cake (Geney) …………………………………… 54
Easy light icing base (Geney) …………………………………… 55
Lemon Granita (Make ahead) (Gini) …………………………… 55
Raspberry Compote (Nadia) ………………………………..…… 56
Home made Apple Sauce (Sherry) ……………………………… 56
Pascale’s Easy Lemon Bars……………………………………… 57
Best Brownies (Thelma) ………………………………………… 58
Peaches in Red Wine with Honey and Cinnamon(Miriam)…..… 58
Pear Pie With Nut Crust (Mia) ……………………………….… 59
Old Fashioned Blueberry Loaf (Amira) ………………………… 60
Apple of my Eye Cake! (Randee) ………………………………. 61
Chocolate Fondue Fun (Ali) …………………………………….. 61
Glazed Lemon Cake (Geney) …………………………………… 62
Lemon Squares (Linda) ………………………………………… 63
Banana Marble Chocolate Chip Cake (Marjorie) ………………. 63

About Pencils For Kids ….……………...……………………….64

4
CHEFS’ SUGGESTIONS

ALI:
Celery and Dill Dip Appetizer……………………. 14
Risky Whisky Wings……………………................ 39
Chocolate Fondue Fun……………………............. 61

AMIRA:
Purple Cabbage Salad……………………............. 22
Thai Chicken Thighs…………………................... 36
Old Fashioned Blueberry Loaf………………....... 60

AVIVA:
Creamy Garlic Salad…………………..................... 18
Tomato Basil Chicken…………………................... 35

DORIS:
Mustard-Maple Salmon…………………............. 31
Brussel Sprouts with Shallots and Mustard…... 47

GENNY:
Chick Pea, Sweet Pepper & Bocconcini Salad... 17
Dijon Apple-Pork Tenderloin………………….. 42
Chocolate Party Cake…………………............... 53

GINI:
Melon & Prosciutto or Smoked Turkey............. 15
Canneloni……………………………………....... 26
Lemon Granita…………………………………. 55

5
HELEN:
Broccoli Quiche………………………………… 26
Ceasar Salad……………………………………. 19

LOIS:
Hot Artichoke Dip…………………………….... 15
Roasted Pear Butternut Soup…………………. 11
Forgotten "Meatloaf" …………………………. 43
Creamy Parsnip Mashed Potatoes……………. 49
Iva Mae's Apple Cake………………………….. 47

MIA:
Moroccan Roasted Pepper Salad……………….. 21
Mediterranean Chicken with Lemon and Olives 36
Pear Pie with Nut Crust………………………… 54

MIRIAM:
Lentil Soup with Lemon and Coriander………… 11
Chicken with Dried Cherries and Cranberries… 34
Peaches in Red Wine with Honey and Cinnamon 53

NADIA:
Russian Potatoe Salad………………………… 20
Soljanka………………………………………... 39
Shashlik………………………………………... 37
Raspberry Compote…………………………... 51
Walnut Sponge Cake………………………….. 51

RANDEE:
Spinach Salad………………………………….. 19
Chicken Dish a la Randee…………………….. 34
Apple of my Eye Cake………………………… 61

6
SARA:
Quick and Easy:
Broccoli Soup………………………………….. 10
Quick Green Beans……………………………. 47
5 Minute Chicken Legs………………………... 39

Healthy Delight:
Tilapia with Bread Crumb Topping………… 32
Quinoa with Mango & Nuts............................... 48
Squished Squash................................................. 48

Middle East Meal:

Lemon Lentil Soup............................................. 10
Moroccan Beet Salad......................................... 18
Moroccan Chicken............................................. 37

SHARON:
Homemade Smoked Salmon (Gravlax)…........ 14
Singapore Fish................................................... 31

SHERRY:
Strawberry-Walnut- Spinach Salad............... 23
Penne Pasta Veggie Delight (Sherry)................. 28
Cinnamon Apple Sauce a la Mode.................. 56

THELMA:
Spinach Fusilli……………………………….. 28
Mediterranean Grilled Salmon…………….. 30
Best Brownies………………………………... 58

LINDA:
Spinach and Strawberry Salad…………….. 21
Veal Picatta…..……………….……….…….. 41
Lemon Squares……………………………..... 63

7
RHONA:
Mexican Chopped Salad…….………..…….. 21
Chicken Fajitas…………….…………….….. 41

MARJORIE:
Fresh Tomato-Basil Soup………………….. 13
Chicken and Rice Casserole……………….. 34
Banana Marble Chocolate Chip Cake…….. 63

8
HE WHO OPENS A SCHOOL DOOR CLOSES A PRISON

Victor Hugo

SOUPS & STARTERS

9
Broccoli Soup (Sara)
1 tbsp margarine
1 onion – roughly chopped
1 broccoli – washed & roughly chopped
2 carrots – peeled & chopped
1 tbsp of chicken Soup Powder
5 sprigs of fresh dill (or dried)
Salt & pepper to taste½ tsp of thyme (optional)
Hot water

Mix onion and margarine in a microwave safe casserole and microwave

on high for 2 minutes. Add chopped broccoli and carrots; fill casserole
with enough hot water to cover vegetables. Add soup powder and dill.
Microwave for about 20 minutes until carrots are soft.
Purée – use a hand mixer directly in the casserole if you have one.
Add salt and pepper to taste. Add thyme if desired.

Lemon Lentil Soup (Natalie)

1 cup of red lentils
6 cups of water
1 onion chopped and sautéed or micro waved
1tbsp minced garlic sautéed
3 carrots peeled and chopped
1 lemon freshly squeezed
1 cup chopped Italian parsley
1 tbsp chicken soup powder (if desired)
Salt and pepper to taste

Add lentils, sautéed onions and carrots to cold water.

Bring to a boil. Lower heat and cook until carrots and lentils are
soft. Purée – you can put a hand mixer (like the Braun) directly
into the pot. Add lemon juice, parsley, salt and pepper

10
Roasted pear-Butternut Soup (Lois)

2 ripe pears, peeled, quartered and cored

2 pounds butternut squash, peeled seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise, sliced and
washed thoroughly
2 cloves of garlic, crushed
2 tbsp extra virgin olive oil
1/2 tsp of salt and 1/2 tsp of pepper to taste
4 cups vegetable broth or reduced sodium-chicken broth divided
2/3 crumbled any blue-veined cheese
1 tbsp thinly sliced fresh chives or green scallions
 preheat oven to 400.

Combine pears, squash, tomatoes, leek garlic, oil, salt and

pepper in a large bowl; toss to coat. Spread evenly on a large
rimmed baking sheet. Roast; stir occasionally until
vegetables are tender. 40-55 minutes. Let cool slightly
Place half the vegetables and 2 cups of broth in a blender;
puree until smooth. Transfer to a large saucepan on stove.
Puree the remaining vegetables and add the last 2 cups broth.
Add salt and combine with other puree in pan
Cook soup over medium-low heat, stirring until hot, about 10
minutes. Divide among bowls garnish with crumbled cheese,
chives or scallion greens.

11
Zucchini Soup (Doris)
2 tbsp margarine (for pan)
2 apples
1 onion
1-3 tsp curry
4 cups chicken stock
3 cups diced unpeeled zucchini
¼ cup rice
1 cup milk
Sautee apples and onion until soft. Sprinkle with curry and
stir/cook for a few seconds. Pour in stock and bring to boil. Add
zucchini, rice.
Cover and simmer until soft

Lentil Soup with Lemon and Coriander (Miriam)

2 cups red lentils

8 cups clear chicken broth or vegetable broth
½ cup olive oil
1 onion chopped
6 cloves of garlic crushed
4 stalks of celery chopped
¾ cup fresh coriander
Salt and black pepper
Juice of 2 lemons

Place the lentils (well- rinsed) in the broth, cover and bring to a
boil. Continue to cook on a low heat for 30 minutes. Remove the
foam that gathers on top.

Warm the olive oil in a pan and sauté the onions until golden.
Add the garlic, celery, and coriander and sauté for 5 minutes.

Add the ingredients from the pan to the pot with the broth and
lentils. Add salt and pepper and cook for an additional 15
minutes. Add the lemon juice and cook for 5 more minutes.

12
Fresh Tomato-Basil Soup (Marjorie)

Serves 4

8  large fresh tomatoes

1 tbsp of oil
3  large shallots, chopped
1/2  cup finely chopped sweet red pepper
3/4  cup chicken stock
pinch of hot pepper flakes
1/4 cup finely shredded basil leaves
1/4 cup finely chopped fresh Italian parsley
salt and pepper to taste

-Immerse tomatoes in a large saucepan of boiling water for 10

seconds or until the skin loosens.  Drain then chill under cold
running water. Remove the core and slip of the skins.
-Cut the tomatoes in half and scoop out and discard the seeds.
Cut the tomatoes into 1/2 inch pieces and set aside.
-Heat the oil in a large saucepan over medium-low heat.  Add the
shallots and red pepper, cook uncovered for 10 minutes or until
the shallots are soft and translucent.  Check and make sure that
the shallots do not brown.
-Add the stock and hot pepper flakes.  Increase the heat to high
and bring to a boil.  Reduce the heat to medium and simmer
covered for 5 minutes.
-Stir in tomatoes, basil and parsley.  Increase the heat to high and
cook for 3 to 5 minutes or until the soup is heated through.
-Season with salt and pepper to taste.
-The soup can be served as is or you can puree as you like with a
hand blender.

13
Celery and a Dill Dip Appetizer (Ali)

Celery
Fresh dill
Sour cream
Mayo

In a bowl, mix the fresh dill and half a cup of sour cream and 3
table spoons of mayonnaise until the sauce is thick, add salt and
pepper to your liking. Cut celery into 3 or 4 inch stalks and serve
cold. If you prefer a blue cheese dip you can just use some blue
cheese salad dressing and it makes for a nice light appetizer!

Sharon's Gravlax

This is homemade smoked salmon; Incredibly easy to do and

always impressive.

1 2-3 lb salmon filet, skinless and boneless (I buy it at costco)

1/2 cup salt
1 cup sugar
1 head of coarsely chopped dill, stems and all
A few dashes of liquid smoke (optional) (I buy it at Vielle Europe
on St Laurent)

Mix all the ingredients except the liquid smoke.

Lay out a long piece of saran wrap in a glass Pyrex dish. Place 1/2
of the mixture on the bottom of the dish and lay the salmon on it.
Sprinkle a little liquid smoke, if desired, and cover with the
remaining mixture. Wrap tightly in saran wrap and then in a
plastic bag so that no air remains. Make sure all surfaces are
covered in the mix. Place in the glass Pyrex dish in fridge for 24 -
36 hours. Liquid will come out of the salmon so make sure your
dish has sides of at least 2 inches. Rinse off most of the mixture,
slice and serve.

14
Melon and Prosciutto or Smoked Turkey (Gini)
Cantaloupe – peeled, seeded and sliced
Smoked turkey or prosciutto – rolled

Directions: Arrange in alternate sequence or roll meat around

cantaloupe slices

Hot Artichoke Dip (Great as a pre dinner snack) (Lois)

1 cup fresh grated Parmesan cheese

1 cup fresh grated Swiss cheese
1 cup mayonnaise
1 small onion slivered
1/4 cup dry parsley
1/2 tsp (I add more)depending on your preference
1 dash black pepper

Combine all ingredients then gently stir in 1 can Artichoke Hearts

cut in quarters (or if you like fresh, you can do that instead,
around 3). Bake in oven 350 in medium ramekin dish about 25
minutes or until bubbly and browned.
Can be reheated for snack next day too!
Serve with toasted pitas, fresh baguette or veggies.

Smoked Trout Spread (Debbie)

8 oz. skinless smoked trout fillet
½ cup plain yoghurt
3 tbsp mayo
3 tbsp chopped fresh dill
2 tbsp lemon juice
1 tbsp chopped green onion
2 tsp prepared horseradish
¼ tsp pepper

In food processor combine all, process till smooth and refrigerate 1

hour (even better next day). Serve with crackers or baguettes or
veggies.

15
ONLY THE EDUCATED ARE FREE

Epictetus

SALADS

16
Chickpea, Sweet Pepper & Bocconcini Salad (Geney)

Pearl bocconcini adds a pretty touch to this marinated salad,

terrific as a starter or a side dish.

2 cans chickpeas, 540 ml each,

drained and rinsed
1 large sweet red pepper, diced
1 large sweet yellow pepper, diced
1 cup (250 mL) diced celery
2 cups (500 mL) drained pearl
bocconcini, about 12 oz (375 g)
1⁄2 cup (125 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1⁄4 tsp (1 mL) smoked paprika
Salt and freshly ground pepper
3⁄4 cup (175 mL) olive oil
Lettuce leaves
Sliced tomatoes or halved grape
tomatoes (optional)

Combine chickpeas, red pepper, yellow pepper, celery and

bocconcini in a large bowl or airtight container.

Whisk together vinegar, honey, paprika, 1⁄2 tsp (2 mL) salt and
1⁄4 tsp (1 mL) pepper. Gradually whisk in oil until blended. Pour
over chickpea mixture and toss gently to coat. Cover and
refrigerate for at least 4 hours or for up to 3 days (toss salad
gently occasionally while marinating).

To serve, let salad stand at room temperature for about 15

minutes. Season to taste with salt and pepper. Serve on lettuce
leaves and garnish with tomatoes, if desired.
Serves 8 to 12

17
Creamy Garlic Salad (Aviva)
Dressing:
5 TBS low fat mayonnaise
2 TBS sugar
3 TBS white vinegar
3 cloves fresh garlic, minced
¼ tsp sea salt
¼ tsp ground pepper

Salad:
1 large head romaine lettuce cut into chunks
2 small cucumbers, peeled and sliced
1 cup sliced mushrooms
1 cup croutons

Whisk the dressing ingredients. Combine the salad ingredients

and lightly dress. Top with croutons.

Moroccan Beet Salad (Sara)

4-5 Beets
1 tbsp Olive Oil
Freshly squeezed juice from ½ a Lemon (or to taste)
½ tbsp cumin
1 tbsp sugar
½ tsp salt

Wrap beets in tin foil and roast in oven at 400 until soft (1/2 to 1 hour)
Let cool. Peel and slice into strips. Whisk oil, lemon, cumin and
sugar together and pour over beets
Refrigerate

18
Randee's Super Spinach Salad
Salad:
1 package baby spinach
1 1/2 cup of cooked brown rice
1/3 cup mushrooms
1/2 red and green pepper each
1/2 package of bean sprouts
3 to 4 green onions sliced (white part only)
1/3 cup raisins, handful of cranberries
Mandarins from a can
Handful of salted cashews
Salt and pepper to taste 

Dressing:
1/4 cup Soya sauce
1/2 cup Mazola oil
3 to 4 garlic cloves pepper to taste

Directions: Mix dressing and pour over salad half hour before
serving.

Light Caesar Salad (Helen)

1 cup light mayo

1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic, minced
¼ tsp salt
1/8 tsp pepper
½ cup light parmesan cheese
1 tbsp milk

Whisk until well blended.

Pour over romaine lettuce

Orzo and Artichoke Salad (Sara H)

19
11/2 cups of orzo
3/4 cup of oil, they say olive but you can mix it
A couple of jars of marinated artichoke hearts or one big tin that
is not marinated
1 large egg yolk
2 tbsp of white-wine vinegar
1 tsp of Dijon mustard
2 tbsp of minced fresh basil
2 ounces or 100 grams of prosciutto ham, minced
2 ounces of parmesan cheese grated
2 tbsp of fresh lemon juice
1/4 cup fresh parsley minced
4 scallions minced
Basil leaves for garnish

In a large saucepan of boiling salted water cook the orzo for 7

minutes, drain in a sieve and refresh it under cold water to stop it
from cooking any more. Toss it with 1/4 cup of oil. Cut up the
artichokes and put them in with the orzo.  In a small bowl whisk
together the egg yolk, the vinegar, the mustard and salt and
pepper to taste, and add the remaining 1/2 cup of oil, in a stream
whisking and whisk until the dressing is emulsified and thick
looking.  Whisk in the minced basil and pour the dressing over
the orzo.  Add the prosciutto and the parmesan cheese, the lemon
juice, the parsley the scallions and some salt and pepper to taste.
Toss.  You can put in the fridge overnight or just make it on
Sunday morning.  Garnish with some basil leaves.

20
Mexican Chopped Salad with Honey Lime Vinagrette
(Rhona)

2 1/2 cups chopped romaine lettuce

1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

1/4 cup fresh lime juice

1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Spinach and Strawberry Salad (Linda)

3 cups spinach leaves (without stems)

12 strawberries, halved
Vinaigrette: 2 Tblsp. canola oil, 1 Tblsp. cider vinager, 2 tsp.
honey, 1/4tsp. pepper, dash od hot pepper sauce
Optional garnish: toasted sesame seeds or toasted slivered
almonds

21
Purple Cabbage Salad (Amira)

Salad:
16 ounces shredded purple cabbage
1/3 cup chopped scallions
1/3 cup pine nuts
3 carrots, julienned, or 1 (8-ounce) bag shredded carrots
1 (11-ounce) can mandarin oranges, reserving liquid
1-2 handfuls dried cranberries (can be sweetened kind)

Dressing:
4 tbsp brown sugar
1/2 tsp freshly ground black pepper
1/4 tsp fine sea salt
4 tbsp red wine vinegar
1 tbsp reserved mandarin orange liquid
1/2 cup vegetable oil
1 tsp parve chicken consommé powder
1/2 tsp garlic powder

Place the cabbage, scallions, pine nuts, carrots, oranges and

cranberries into a large Ziploc bag. Set aside.

In a jar or cruet, mix the brown sugar, pepper, salt, vinegar,

reserved liquid from the oranges, oil, consommé powder, and
garlic powder. Close and shake until thoroughly mixed.

Pour over the salad. Refrigerate to let the flavors mix for at least 1
hour. May be prepared early in the day.

YIELDS: 8-10 servings

22
Russian Potato Salad (Nadia)

potatoes
eggs
onion
Cucumber
canned peas
mayonnaise
milk
salt and pepper to taste
canned peas

Method
Boil and peel potatoes and eggs. Cut them up into pieces. Cut up
cucumber and onion and add to eggs and potatoes. For the
dressing, combine mayonnaise and a small amount of milk and
salt and pepper. Stir or shake up in a closed container. The
dressing can be as thick or as thin as you wish, but it is best to
have it the consistency of ranch dressing. Add dressing to salad
and stir.

Strawberry Walnut Spinach Salad (Sherry)

Strawberries
Walnuts
Spinach
Balsamic Vinaigrette
Directions: Combine and toss!!

23
Moroccan Roasted Pepper Salad (Mia)
6 - 8 (or more) large thick skinned red peppers (or a mix of red,
yellow, orange)
A few tbsp extra virgin olive oil
Salt
Crushed garlic to taste

Grill peppers on outdoor grill or under the grill in oven, turning

on all sides as the skin blackens a bit and puckers (watch them
carefully). As soon as you remove them from the grill, place them
in a plastic bag and seal, resting the bag in a bowl – this will help
the skins of the peppers continue to steam and make it easier to
peel). After at least 15 minutes, open bag and let them cool before
handling. Over a bowl, open the pepper a bit to release all of its
juices. Pull it apart and over the sink, rub the skin until all the
outer blackened skin comes off and the seeds are removed (you
might want to keep the water running a bit to rinse your hands as
you go, but do not rinse the pepper). Place pepper pieces into the
bowl with the juice, as you go. When finished, remove the
roasted pepper pieces and slice into strips, placing them into a
clean bowl. Strain the juice into the bowl (removing any stray
seeds or blackened skin).
You can store the roasted peppers in a closed container at this
point (a day or 2 in advance) or dress it right away – a few tbsp of
olive oil, a couple of cloves of freshly crushed garlic, and salt – to
taste. Serve at room temperature, not cold. Great with any fish,
chicken, meat….or by itself!!

24
IT IS NOT THE ANSWER THAT ENLIGHTENS BUT THE QUESTION

Decouvertes

VEGETARIAN

25
Cheese Cannelloni (Gini)

Cheese Cannelloni (in refrigerated fresh pasta section of supermarket)

(For non-vegetarian version purchase meat cannelloni)
Pre-made tomato sauce (or homemade)
Fresh Basil leaves
Olive oil
Fresh grated Parmesan Cheese

Directions: Drizzle olive oil in baking pan

Spread ¼ of the sauce on the bottom of the pan
Arrange cannelloni over sauce
Cover stuffed pasta with the rest of the tomato sauce.
Add freshly grated Parmesan and garnish with fresh basil leaves
Cook in the oven until ready (about 20-30 minutes at 350 F)
Note (Optional): Serve with garlic bread and a mixed green salad
with use olive oil, wine vinegar and Dijon salad dressing)

Broccoli Quiche (Helen)

1 large onion, diced

1 pkg. frozen broccoli florets, thawed and drained
4 eggs
½ cup 15% cream
1 cup milk
Pinch of salt
1 cup shredded mozzarella cheese
Frozen pie crust, thawed

Preheat oven to 350° and butter dish. Fry onion until golden, set
aside. In a large bowl combine the broccoli, eggs, cream, milk,
salt and ½ of cheese. Add the fried onions and mix. Line dish
with pie crust. Pour in all the ingredients. Sprinkle top with
remaining cheese. Bake approx. 40 minutes until top is golden.

26
Lima Bean Casserole (Natalie)
Serves 8 – a tasty side dish.

4 cans of raw jumbo lima beans

6 large grated tomatoes or one large can diced tomatoes
1 Spanish or Purple onion, chopped
½ -> 1 bunch of Italian parsley
At least 3 cloves of garlic
1 cup of olive oil
Salt and pepper to taste.

If using fresh tomatoes grate tomatoes in a food processor or cut

up into fine pieces. Drain off half of the liquid. Chop the onion,
garlic and parsley together and add in the tomatoes and lima
beans.  Add salt and pepper to taste.

Bake in the oven at 3500F for up to 2 hours. (Check after 1.5

hours).

Penne Pasta Veggie Delight (Sherry)

Mushrooms (whole or sliced)

Red/Yellow/Orange Peppers
Pesto
Bruschetta (I use store bought)
Penne pasta (but any pasta will work)
Feta cheese

Sauté mushrooms in pesto and bruschetta

Add large diced squares of colourful peppers for last 2 minutes
Combine with pasta boiled to preferred degree of “al dente”
Sprinkle with crumbled feta cheese

27
Spinach Pesto Fusilli (Thelma)

A healthy, milder take on a classic pasta sauce, replacing spinach

for basil. The best part is how easy the food processor makes this
no-cook recipe that will keep in the fridge for 1 week.
1 package washed baby spinach
2 cloves garlic
½ tsp kosher salt
¼ cup of pine nuts
1 cup of freshly grated parmesan cheese
½ cup olive oil
1 pkg of fusilli pasta

Pack all ingredients into a food processor except for olive oil.
Pulse until combined, then run machine for 20 seconds more so
mixture is pureed. Add olive oil slowly with machine running.
Cook pasta as per directions, drain and toss with ½ the pesto. Add
more sauce if required. Store the rest in the fridge. My kids use it
as a spread on sandwiches!

See Vegetarian Version of Sara’s Morrocan Chicken

28
WHAT SCULPTURE IS TO A BLOCK OF MARBLE, EDUCATION IS TO THE
SOUL

Joseph Addison

FISH

29
Maple-Glazed Roasted Salmon (Debbie)
¼ cup grated fresh ginger
¼ cup rice vinegar or white wine vinegar
¼ cup maple syrup
One 2-2 ½ pound salmon fillet (or trout)
6 shallots, halved lengthwise
½ tsp salt
¼ tsp pepper
2 tbsp maple syrup
Chopped parsley

Combine first 3 ingredients in bottom of large platter or serving

dish. Add fish, skin side up and marinate, covered in fridge for
20 minutes. Remove from marinade, pat dry with paper towel.
Preheat oven to 450° f. Place fish, skin side down, on baking
sheet with shallots, sprinkle with salt and pepper. Brush fish with
1 tbsp of the maple syrup. Bake 10 minutes. Brush with the
second tbsp of syrup, bake another 7 minutes or till fish flakes
easily. Serve sprinkled with the parsley.

Mediterranean Grilled Salmon (Thelma)

8 Salmon filets – no bones, no skin

Olive oil
Garlic powder
Kosher salt
Oregano
Fresh lemon

Rub salmon with olive oil. Sprinkle on one side with garlic
powder, kosher salt and oregano. Pour the juice of 1 freshly
squeezed lemon over the salmon. Let stand for 1 hour. Grill on
high heat for 8 minutes (4 min. per side).

30
Salmon Mustard –Maple (Doris)
2 tsp olive oil
3 tbsp old style mustard with seeds
3 tbsp maple syrup
1 tsp balsamic vinegar
Salmon filets

Place fish in pan

Adjust rack for broiling
Set to broil
Mix oil, mustard seeds, syrup and vinegar
Coat salmon with mixture
Broil 7 min uncovered
Broil 10 minutes covered

Sharon's Singapore Fish

Really easy and very tasty.

4 pieces of boneless tilapia (or any mild white filet)

4 tbsp soy sauce (or to taste)
1/4 cup canola oil
4 scallions, sliced
2 " square of ginger, cut into matchsticks

Bake fish in preheated 350° F oven until done, 10- 15 minutes.

Place on serving plate.  Sprinkle on the scallions and ginger. Pour
on the soy sauce. Heat the oil in a small sauce pan until very hot.
Pour immediately over the fish (it will sizzle and cook the
scallions and ginger)
Serve with brown rice, using the sauce on the rice 

31
Tilapia with bread crumb topping (Sara)
4-6 tilapia filets
Salt & pepper to taste
3 slices of freshly rye bread crumbs
(very quick with the magic bullet )
1 tbsp of margarine
2 tsp dry basil

Preheat oven to 350°

Lightly oil baking pan
Put in tilapia and add salt & pepper
Melt margarine (microwave) and mix with bread crumbs and
basil
Spoon bread crumb mixture over fish
Bake until fish is done (flakes) about 10-20 minutes depending on
size of the filets. Broil for 1-2 minutes

32
THE BEAUTIFUL THING ABOUT LEARNING IS THAT NO ONE CAN TAKE IT
AWAY FROM YOU

B.B. King

MEAT&POULTRY

33
Chicken dish a la Randee!

6 to 8 chicken breasts
1/4 cup butter
1/3 cup honey
1/4 cup Dijon
2 tbsp balsamic vinegar
3 tbsp fresh basil
4 garlic cloves
Salt and pepper to taste. 

Directions: bring all ingredients except chicken to boil. Then pour

over chicken breasts and bake in oven at 350 for approximately
30 minutes.
Goes well with basmati rice! 

Chicken And Rice Casserole(Marjorie)

1 1/2  cups long grain rice, uncooked  (if using brown, use 1/2 cup
more of water and allow for about 15 minutes extra baking time)
2 1/2-3 pounds chicken parts, skin and all visible fat removed
2 tablespoons oat bran
3/4 teaspoon no-salt seasoning
2 tablespoons oil
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 cups celery, chopped
1 1/2 cans (15 oz.) beef broth (chicken is fine too)
3/4 cup water
1/4 teaspoon freshly ground black pepper
1/2 teaspoon rosemary
1/2 teaspoon oregano

-Toast the rice in a preheated 350 oven for 15 to 20 minutes, or

until golden brown.
- Spray a large Teflon frying pan well with no-stick vegetable oil
spray and sauté the chicken, sprinkling with the oat bran and no-
salt seasoning as it browns.  Remove the chicken to a warm plate
and put the oil in the same pan.
34
-Add the onion and garlic and sauté until the onion is tender.
-Stir in all of the remaining ingredients, including the rice.
-Transfer to an 11 x 7 inch baking dish and arrange the chicken
pieces in a single layer on top.
-Cover the dish tightly with aluminum foil and bake in a
preheated 350 oven for 50 minutes.

Other vegetables can be added to make this a complete one dish

meal, such as carrots, mushrooms, peas, peppers etc.

Tomato Basil Chicken (Aviva)

2 chickens cut in eighths

2 large tomatoes cut in chunks
1 bottle Italian dressing
½ C basil leaves
4 cloves fresh garlic
5 sun-dried tomatoes packed in oil

Puree tomato chunks, dressing, basil, garlic and sun-dried

tomatoes in food processor. Pour over chicken. Bake uncovered
at 250 for 1 ½ hrs

35
Thai Chicken Thighs (Amira)

Serves 4 to 6
Chicken thighs stay moist in cooking and the marinade has an
appealing Asian flavour. Serve with a green vegetable and
steamed rice for a quick and lovely family meal.

2 pounds (1 kg) boneless chicken thighs

3 tbsp (45 mL) hoisin sauce
2 tbsp (30 mL) smooth peanut butter
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) fresh ginger, minced
1/2 tsp (2 mL) liquid red pepper, or to taste
1/3 cup (75 mL) green onions, minced
2 cloves garlic, minced
2 tbsp (30 mL) chopped cilantro or flat-leaf parsley, for garnish

In a large mixing bowl, combine the hoisin sauce, peanut butter,

soy sauce, sesame oil, lemon juice, ginger, red pepper, green
onions and garlic. Mix well. Add chicken and mix thoroughly to
coat.
Arrange chicken on a shallow baking dish or a rimmed baking
sheet, spooning any sauce left in the bowl over the chicken. Bake
at 375° F (190C) for 45 to 50 minutes, or until skin is golden
brown and juice runs clear when chicken is pierced with a fork.
Sprinkle with cilantro or flat-leaf parsley and serve.

36
Sara’s Moroccan Chicken with Couscous (Well worth the
fuss)

Chicken Marinade
1 C. Olive Oil
½ C. Red wine vinegar
2 Tbsp ground Cumin
1 ½ tbsp Coriander
2 tsp cinnamon
2 tsp salt
2 tsp sugar
¼ tsp cayenne pepper

Mix well. Store in a jar in the fridge. Use as needed.

Chicken Dish
4-6 boneless chicken thighs
Olive oil
2 cloves garlic minced
3 onions sliced
2 C. water
1tbsp minced ginger root (optional)
1 tsp. Cinnamon
1 tsp. Tumeric
1tsp sugar
1 large Sweet potato peeled and cubed
4 carrots peeled and cut in chunks
1 can chick peas drained
1 zucchini
½ c dried cranberries (if desired)
¼ c fresh chopped coriander (if desired)
1 ½ c couscous

Marinade Chicken for at least an hour in the fridge

Brown chicken in olive oil and set aside
Add onions and sauté until soft
Add garlic and sauté 1 minute longer
Add spices
Mix well and heat for about a minute
Add water, sweet potato and carrots and cook until soft
37
Add chick peas, zucchini and cranberries
Cook 5-10 more minutes until the zucchini is cooked.

Prepare couscous as per package directions

Serve Chicken over Couscous
Just as good in its vegetarian version: Simply Omit the Chicken

Chicken with Dried Cherries and Cranberries (Miriam)

1 chicken cut in 8
½ cup dried cherries
½ cup dried cranberries
1 ½ cups of orange juice
½ cup of sherry
½ cup brown sugar
3 tsp potato starch

Place chicken in a baking dish. In a bowl combine juice, sherry

and sugar. Stir in berries and starch. Pour over chicken and bake
at 350 uncovered for 45 minutes. Then baste and bake 30-40
minutes. Cover baking dish and cook for an additional 15
minutes. Serve with wild rice.

38
Risky Whisky Wings (Ali)

Chicken Wings
Barbeque Sauce
Whisky/Scotch (whatever you have on hand)

In a mixing bowl add half a cup of barbeque sauce and 2 ounces

of whisky. Mix well.
Drizzle the bottom of a Pyrex glass dish with the glaze and then
pour the balance of the glaze generously all over the wings. Bake
at a high heat of 425 degrees until golden brown.

Sara’s “I have only 5 minutes” Chicken Legs

Chicken legs
1-2 tbsp Olive Oil
BBQ chicken spice

Preheat oven to 400. Pour olive oil over chicken. Sprinkle with
BBQ spice. Bake 1 hour. If you have an extra 5 minutes throw in
potatoes cut in chunks as well

39
Mediterranean Chicken with Lemon and Olives (Mia)

8-10 chicken pieces

(ie. legs and thighs or de-boned breasts/thighs …etc.)
2 onions, sliced thinly
1 lemon, halved lengthwise and sliced thinly
¾ cup pitted salty green olives
A few cloves of garlic, whole
Chopped fresh parsley or coriander (or both)
Approx. 1 tsp turmeric, 1 tsp paprika or chili powder, a dash of
cinnamon and cumin, salt and fresh ground pepper to taste.
A bit of white wine or chicken broth

*Note: I don’t really measure accurately when I prepare this dish

or variations thereof….so this is an estimate….experiment and
take liberties with the recipe!

In a large pot, brown the chicken pieces on all sides (in

groupings) in a bit of olive oil – remove and keep in a bowl. In
the same pot, sauté the sliced onions with the whole garlic cloves
until softened a bit. Mix the onion/garlic mixture, together with
all the spices into the bowl with the chicken, coating all the
chicken pieces. Place the chicken pieces back into the pot,
layering with lemon slices, olives, and fresh herbs. Add a bit of
white wine or chicken broth, cover pot tightly, bring up to a boil
and then reduce to a simmer for about 45 minutes (time varies
depending on type and quantity of chicken pieces), until chicken
is cooked through and soft. This can be cooked earlier in day and
heated on stovetop just before serving. Serve with rice, bulgur….
any grain would be nice.

Variation – some vegetables can be added – green and/or yellow

beans, rutabaga or celery root sliced into ½ strips…..etc. Add
them to the bottom of the pot before layering the chicken above.

40
Chicken Fajitas (Rhona)

4 Chicken breasts
1 Lime
2 cloves garlic

Squeeze juice from lime and combine minced garlic with chicken
and marinate for one hour at room temperature or in the
refrigerator overnight. Grill or broil and slice.
Whole wheat tortilla
Guacamole
Salsa
Combine ingredients and wrap in the tortilla

Veal Picatta (Linda)

2 lbs. veal filets

1 cup flour
1/2 cup oil
1/4 lb. unsalted butter
2 Tbsp. chopped parsley
1/4 cup lemon juice
salt and pepper

Season veal and dredge in flour. Heat oil in heavy skillet and melt
butter. Add lemon juice and parsley. Sauté the veal in the sauce.
Serve over rice. (Serves 4)

41
Dijon apple Pork Tenderloin (Geney)

1 pork tenderloin
1 tbsp Dijon mustard

Sauce:
2 tbsp Dijon Mustard
1½ cups apple juice
Sauce thickener

Heat oven to 425°, cover the pork with mustard and cook for 25
minutes. In the meantime, combine, 2tbsp mustard with apple
juice and 1 tbsp or more if needed of thickener, whisk over med-
high heat until thick. Serve with basmati rice and veggies.

Shashlik (Nadia)

For 1.5 pounds lamb:

2 small onion heads
2 scallion (spring onion) heads
2 medium-sized tomatoes
1 lemon
1 tbs. vinegar
1 tbs. olive oil

Dice 1st onion. Clean lamb, cut into small pieces, place into bowl,
add salt, pepper, diced onion and vinegar or one tsp. of lemon
juice. Make sure ingredients are well applied. Cover bowl, move
to a cold place and allow marinating for 2.5 hours. Slice 2nd
onion. Add pieces of lamb interspersed with onion slices. One
should cook Shashlik above hot (no flame) coals on a grill or
brazier. In case of no available grill one can use a frying pan.
Cook 15-20 minutes, spinning skewer to evenly cook Shashlik.
Once done, remove from skewer, place onto plate, garnish with
sliced red or green peppers, tomatoes, scallions and slices of
lemon. This method will work for pork Shashlik as well.

42
The forgotten" Meatloaf" (Lois)

1 cup chopped onion

6 tbsp ketchup, divided
2 tbps Dijon mustard, divided
1 cup(4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian breadcrumbs
1/4 cup chopped fresh parsley
2 tbsp grated parmesan cheese
1 tsp dry oregano
1/4 tsp black pepper
1 large egg, lightly beaten
1/2 pound ground lean beef
1/2 pound ground lean pork (eliminate if you don't use pork and
add 1/4 more of both beef and veal)
1/2 pound ground lean veal

Preheat oven to 375°

Place a medium skillet covered with cooking spray over medium
high heat. Add the chopped onion and sauté for 3 minutes.
Combine the onion, 1/4 cup ketchup, 1 tbsp mustard, mozzarella
and next 6 ingredients(mozzarella through egg) in a large bowl.
Crumble ground meats over cheese mixture stirring until blended.
Pack mixture into an 8x4-inch loaf pan coated with cooking
spray. Combine 2 tbsp ketchup and 1 tbsp mustard, spread over
top of loaf. Bake at 375 for 1 hour or until meat thermometer
registers 160. Let stand in pan for ten minutes. Remove loaf from
pan and cut into 12 slices.

Serve with creamy parsnip mashed potatoes (See Sides)

43
Soljanka (Nadia)
3 tbsp unsalted butter, in all
11/2 pounds Brined Cabbage
2 small bay leaves, 4 black peppercorns, and 4 all- spice berries,
tied in a cheesecloth bag
1 tsp sugar
1/4 pound cooked beef
1/4 pound cooked tongue
6 ounces frankfurters
6 ounces lean ham
2 Brined Cucumbers
6 marinated plums
1 tsp capers
12 black Greek olives, halved and pitted
1 medium onion, finely chopped and sautéed for 7-8 minutes in 1
tbsp unsalted butter
1 tbsp bread crumbs
6 tbsp grated Parmesan cheese
3 tbsp finely chopped scallions
6 slices lemon
Melt 1 tbsp of butter in a heavy 3- to 4-quart saucepan, add the
sauerkraut, spice bag, and sugar, and sauté for 15 minutes, or until
tender, stirring occasionally to keep the sauerkraut from sticking
to the pan. Meanwhile, cut the cooked beef, tongue, frankfurters,
ham, and pickles into 1/2-inch dice. Combine this mixture with
the capers and olives and set aside. When the sauerkraut is
cooked, discard the spice bag and mix the onions into the
sauerkraut. Preheat the oven to 375°F. Grease a 3- to 4-quart
rectangular casserole with 1 tbsp of butter and spread half the
sauerkraut over the bottom. Cover with all the diced meats and
pickles, and then top with remaining sauerkraut. Smooth the top,
sprinkle with the bread crumbs and grated cheese, dot with the
remaining butter, and bake for 15-20 minutes. Cut into 6-8
squares and transfer to individual heated serving plates. Smooth
the sides and decorate with the chopped scallions, lemon slices,
and marinated plums. Serve at once. Variation Fish Casserole
Instead of the beef, tongue, frankfurters, and ham, substitute up to
1 pound of assorted fish fillets, sautéed in unsalted butter or oil
and cut into 1-inch pieces.

44
One-Pot Lamb With Olives Tomatoes And Spinach (Lynda)

Serves 4 
Prep 15 mins  Total time 2 hrs.

a drizzle of olive oil

1 1/2 lbs (750 g) of boneless lamb shoulder trimmed and cut into
2 in (5cm) chunks
1 onion, halved and finely sliced
2 cloves garlic, finely sliced
2 peppers, deseeded and cut into chunks
A few sprigs of rosemary
2 cups (500 ml) hot chicken or vegetable stock
2 cans cannellini or white beans, drained and rinsed
1-2 cups cherry tomatoes
1/2 cup of black pitted olives
2 tbsp of parsley
1 medium bag of fresh spinach

Preheat oven to 350°. Heat the oil in casserole and brown the
lamb in batches, transferring it to a plate as its ready. Soften the
onion, garlic, peppers and rosemary in the pan for 5 minutes.
Return the lamb to the pan with any juices on the plate, stir in the
stock and season. Bring to boil then cover and transfer to the oven
for 1 hour or until the lamb in tender. Stir in the beans, tomatoes
and olives, cover and return to the oven for 30 minutes. After 15
minutes, remove the lid. Stir the spinach into the lamb until just
wilted and then check the seasoning and remove the rosemary
sprigs. Serve in shallow dishes.
Enjoy with crusty bread. Serve with great robust red wine. May I
suggest a Spanish Riojas.

45
UPON THE EDUCATION OF THE PEOPLE OF THIS COUNTRY, THE FATE
OF THIS COUNTRY DEPENDS

Benjamin Disraeli

SIDES

46
Brussel Sprouts with Shallots and Mustard (Doris)

¼ cup olive oil (50 mL)

2 tbsp balsamic vinegar (25 mL)
1 tbsp Dijon mustard (15 mL)
2 lb brussel sprouts, trimmed and cut in half (1 kg)
8 shallots peeled and halved
Salt and ground pepper
3 tbsp butter or margarind (45 mL)
1 cup chicken broth, vegetable stock or water (250 mL)
2 tbsp chopped fresh dill (25 mL)
Preheat oven to 425 deg F (220 deg C)

Whisk together olive oil, vinegar, Dijon mustard. Toss with

shallots and brussel sprouts. Season with salt and pepper.

Lay sprouts and shallots in one layer on baking sheet.

Bake for 20-25 minutes until sprouts and shallots are tender and
brown. Reserve.

Place butter on large skillet over medium heat. Add sprouts and
shallots and toss until heated. Pour liquid over sprouts and
shallots and bring to boil. Reduce heat and cook until thickens
and sprouts glisten. Serve sprinkled with dill.

Quick Green Beans (Sara from Mia)

1 lb green beans
1 tsp sesame oil
1 tsp Soya sauce
Microwave green beans until tender crisp and run under cold
water. Add sesame oil and Soya sauce and mix.

47
Quinoa with Mango & Nuts (Sara)
3 c water
1 c quinoa
1 tbsp Red curry paste
1 tbsp Chicken soup powder
1 mango chopped
4 green onions chopped
½ c cashews or toasted almonds or pecans
Balsamic dressing (optional, to taste)

Bring water to a boil. Mix in soup powder and red curry paste.
Add quinoa and cook until done. (Quinoa will sprout and will
soften). Drain and put out in a plate to dry. Mix in Mango, green
onions and nuts. Add Dressing

Squished Squash (Sara)

1 medium butternut squash
1 tbsp brown sugar
1 tbsp Margarine
Salt & pepper (to taste)

Slice Squash in half along its length. Remove Seeds. Bake face
down at 400 until soft. Scoop out squash. Mix in sugar,
margarine, salt and pepper

48
Parsnip potatoes (Lois)

2lbs yellow fleshed potatoes (5 cups) peeled, cubed

2 cups peeled cubed parsnip
4 garlic cloves
3/4 cup low fat buttermilk
3 tbsp minced fresh parsley
2 tbsp minced fresh chives
3/4 tsp salt
1/4 tsp black pepper

Combine first 3 ingredients in a large saucepan, add water to

cover. Bring to a boil and cook 12 minutes until vegetables are
tender.
Drain. Combine potato mixture, buttermilk and remaining
ingredients in a large bowl, and beat at medium speed of a mixer
until smooth.(I sometimes add extra 2% milk and/or butte even
smoother)

49
 NEVER DOUBT THAT A SMALL GROUP OF COMMITTED PEOPLE
CANCHANGE THE WORLD. INDEED IT'S THE ONLY THING THAT EVER
HAS

Margaret Mead

DESSERTS

50
Sweet Corn Bread (Geney)
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

In a large bowl, combine the flour, cornmeal, sugar, baking

powder, baking soda and salt. Combine the egg, sour cream, milk
and butter; stir into dry ingredients just until moistened.

Pour into a greased 8-in. square baking dish. Bake at 400° F for
20-25 minutes or until a toothpick inserted near the center comes
out clean. Serve warm

Walnut Sponge Cake (Nadia)

4 large eggs, separated and at room temperature

A pinch of salt
1/8 tsp almond extract
1/2 cup sugar, in all
1/3 cup cake flour, sifted with 3/4 tsp bakin
½ cup walnuts, toasted and finely chopped
A 9-inch round spring- form pan

Set the baking rack at the middle level of the oven and preheat the
oven to 350°F. Line the spring-form pan with wax paper and
grease the paper. In a large bowl, using a wooden spoon, stir the
egg yolks vigorously with a pinch of salt for 30 second

51
Iva Mae's applecake (Lois)
A quick dessert made with apples.... NOT A PIE.... BUT A
CAKE....

2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup(1stick) butter
1 large egg, lightly beaten
1 cup milk

TOPPING
3 cups peeled and sliced baking apples (about7)
1 cup sugar
1 tsp ground cinnamon( too conservative...add more!).
2 tsp cornstarch
1/2 cup (1 stick) butter, melted

In a large mixing bowl, sift together the flour, baking powder, salt
and sugar, then cut in the butter. Beat in the egg and milk
Preheat the oven to 375. Line a 9x13 inch baking pan with a
single piece of foil, allowing the edges of the foil to hang over the
edges of the pan. Lightly butter the foil.
Spread the batter evenly in the pan. Arrange the apple slices on
the batter in rows, overlapping them slightly and alternating the
direction of the rows.
Combine the sugar, cinnamon and cornstarch and sprinkle the
mixture over the apples. Drizzle the melted butter over all.
Bake for 50 minutes or until the apples are nicely browned and
glazed and cake center comes out clean. Remove the cake to a
wire rack and cool it in the pan.
To serve, hold the foil edges and gently lift the cake from the pan.
Transfer the cake to a serving tray and gently peel away the foil.
Cut the cake into 4 inch strips between the apple rows.

52
Nut Muffins (Geney)

2½ c. ground nuts
1 heaping tbsp of plain fat-free, sugar free yogurt
1 heaping tbsp of honey
100 ml unsweetened applesauce
½ tsp baking soda
Dash of salt
3 eggs
Rind of an orange
Optional add ons:
½ tsp. almond extract
¼ tsp. stevia
2 tbsp orange juice
½ c. of any dried fruit or berries (fresh or frozen)
Substitute part of nuts with unsweetened coconut
To make banana nut bread: add one egg and two mashed ripped
bananas

Mix all ingredients in food processor and put in muffin tins. Bake
at 375º for about 15-20 minutes. The muffins may fall when they
have been removed from the oven.

Freeze very well. Makes about 12 large muffins

Vanilla- Soaked Fruits (Debbie)

1 cup sugar
2 cups water
1 vanilla bean, split and seeds scraped out.
4 mixed, seeded and halved fruit such as apricots, peaches,
nectarines, apples, pears, plums.

Place the sugar, water and vanilla bean in a saucepan over low
heat and stir till sugar dissolves. Add the fruit and poach gently
over low heat for 5 minutes or till soft. Serve warm in deep
bowls with vanilla ice cream. Pour the syrup over.

53
Chocolate party cake (Geney)

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa
1 tsp baking powder
1/4 tsp salt
1/4 cup margarine
1 cup sugar (granulated or brown)
3/4 cup buttermilk
2 tbsp. hot water
1 teas. instant coffee granules
1 tsp Vanilla extract
Cooking Spray
1 ½ ounces white chocolate melted
2 C fresh raspberries

Combine first 4 ingredients in a small bowl, set aside.

Melt margarine in a medium saucepan over low heat. Remove

from heat, stir in sugar. Add buttermilk; stir well.

Combine hot water and coffee granules, stirring until granules

dissolve. Add to sugar mixture, stir well. Gradually add flour
mixture to liquid mixture, stirring with a wire whisk just until
blended. Stir in vanilla.

Pour batter into a 6 cup ring mold coated with cooking spray.
Bake at 350 for 20 to 25 minutes. Let cool completely in pan.

Carefully invert cooled cake onto a serving platter. Drizzle

melted chocolate evenly over cake. Spoon raspberries into centre.

yield: 12 servings ( about 181 calories per serving)

Note: You can substitute white chocolate with semi-sweet or milk

chocolate, or any light icing (see below) . This cake freezes very
well, but best un-iced. It fits perfectly in a large Ziploc bag.

54
Easy light icing base
2 tbsp margarine
1 cup icing sugar
1/2 teas. vanilla extract or any other flavour

Chocolate : add1/8 cup cocoa, 1 tbsp. milk or coffee (liquid

form...I use left over coffee from the morning!) Stir all
ingredients with a whisk. If too thick add more liquid.
You can substitute vanilla with almond extract and add crushed
almonds.
You can substitute vanilla with mint extract and decorate with
mint leaves.

Lemon: add 1 tbsp. lemon juice and the rind of one lemon. Stir
all ingredients with a whisk. If too thick add a little milk.

Lemon Granita (Make ahead) (Gini)

Water (4 cups)
Sugar (1 and ½ cup)
Lemon rind (1.5 to 2 tbsp)
Freshly squeezed and strained lemon juice (1 cup)

Bring water and lemon to a boil in a saucepan

Add lemon rind and cook for 5 minutes
Strain the liquid and cool at room temperature
Stir in lemon juice and place in a bowl in freezer
When ready to serve remove frozen lemon mixture
Grind in a food processor and serve in individual dishes

55
Raspberry Compote (Nadia)
Raspberries
6-7 tbsp sugar per one 1,5 lt. jar

Sort out the raspberries and put them in a colander and dip into a
bucket of water. Then take out the colander, let the water drain
away and remove the stalks/stems from the berries. If you have
berries with grubs of the raspberry bug, dip them in 1-% salt
solution (10 g salt per 1 lt. water) for 2 minutes. The grubs will
come to the surface. Remove the grubs, put the raspberries in the
colander and rinse them. Then place the berries into jars adding
sugar (6-7 tbsp per one 1,5 lt. jar). Fill the jars 1 cm above the
neck, cover them with a gauze and let them rest for 4-5 hours. All
this time the raspberries will be oozing juice, partially dissolving
the sugar, and the contents of the jar will be self-condensing. As
soon as the raspberries and the sugar sink to the bottom, cover the
jars with lids and leave them in a saucepan with the water
preheated to 40° C. The 0,5 lt. jars are sterilized in 15 minutes.
The saucepan should be covered during the sterilization. The
water must not boil too much and the water level must be 3 cm
below the neck of the jar. Right after the sterilization, seal up the
jars, check the quality of the seal and cool them

Home made Apple Sauce (Sherry)

Apples
Cinnamon

Cut large pieces of apples with skin on (you can make large
batches)
Sprinkle to taste with ground cinnamon
Simmer over low heat for 2-3 hours
Serve hot or cold—a la mode if you dare!

56
Pascale’s Easy Lemon Bars

Crust:
1 cup butter softened
½ cup icing sugar
1/8 tsp. salt
2 cups flour

Heat oven to 350 F. Line 13 x 9 x 2 in. baking pan with foil.

In a large bowl, blend butter, sugar and salt until smooth.
Add flour, stir and scrape mixture into baking pan.
Add flour, stir and scrape mixture into baking pan.
Bake for 20 minutes until crust is golden.
Remove from oven and set aside.

Filling:
1 3/4 cups granulated sugar
¼ cup flour
4 eggs
6 Tbsp. lemon juice
In a large bowl, beat all ingredients until smooth and pour over
crust. Bake for 25 minutes. Remove from oven and cool.
Dust with icing sugar and cut into squares or bars.
Enjoy ! : )

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Best Brownies (Thelma)
Anyone who has invited our kids on overnight visits, over the
years, knows about this treat. 1 bowl, 5 minutes and they are in
the oven!
¼ lb Butter
2 squares of unsweetened chocolate
1 cup of sugar
2 eggs
½ cup flour
½ cup semi-sweet chocolate chips
Preheat oven to 350. Grease and flour an 8” square glass baking
dish. In a large glass bowl melt butter and chocolate together in
the microwave, about 3 minutes on medium power. Stir to blend
well. Beat in sugar. Beat in eggs. Fold in flour. Add chocolate
chips. Pour into baking dish. Bake for 30 minutes. Cool, cut in
squares.

Peaches in Red Wine with Honey and Cinnamon(Miriam)

6 firm ripe peaches or 1 ½ pounds thawed frozen peaches

1 ½ cups full- bodied red wine
2-3 tbsp mild-flavored honey
½ tsp ground cinnamon
1 tsp vanilla extract
Fresh mint for garnish

Blanch the peaches under boiling water and remove their skins.
Heat the wine to simmer and remove from heat.
Stir in honey, cinnamon and vanilla. Pour into a bowl and slice in
the peaches.
Refrigerate for several hours.
Serve cold garnished with fresh mint.

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Pear Pie With Nut Crust (Mia)
9” pie pan / 375 degree oven for approx. 35 min
Crust:
1 tbsp soft butter
2 cups walnuts or pecans
½ cup unbleached white flour
¼ tsp salt
½ tsp cinnamon
3 tbsp (or so) water – as needed

Filling:
5-6 ripe rears (d’Anjou or Bartlett or combination)
2 tbsp unbleached white flour
1 tsp cinnamon
2 tbsp packed brown sugar (or to taste)
Grated rind of 1 lemon
1 tbsp fresh lemon juice
A dash of salt
Use the 1 tbsp butter to generously grease a 9”pie pan. Grind nuts
in food processor until almost a paste. In a bowl, combine and
mix ground nuts with flour, sugar, salt and cinnamon until
blended. Add water 1 tbsp at a time, mixing after each addition –
add just enough for dough to adhere to itself (not so much as to
become sticky). Use hands to press the dough evenly into bottom
and sides of the buttered pie pan. Set aside while preparing
filling.
Preheat oven to 375°. Peel and slice pears – place in bowl and
sprinkle with flour as you toss the slices gently. Add cinnamon,
sugar, lemon juice and rind, and salt – stir lightly. Spread filling
into the unbaked crust. Bake for approx. 35 min.
Serve pie warm with whipped cream or vanilla ice cream.

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Old Fashioned Blueberry Loaf (Amira)

Cake:                                          
¾ cup light brown sugar, packed  
¼ cup granulated sugar
1 ¾ cup all purpose flower
2 tsp baking powder
2 eggs  
½ cup vegetable oil
¼ cup fresh orange juice 
zest of 1 orange grated
1tsp pure vanilla extract
1 cup fresh or frozen blueberries

Topping: 
2tbsp brown sugar
1 ¼ tsp cinnamon
 
Preheat oven to 350-degree F. Line a 9x 5 inch loaf pan with
parchment paper. In a large bowl mix together the sugar, flour
and baking powder. Form a well in the center and add the eggs,
oil, juice, zest, orange juice and vanilla. Mix until all ingredients
are just combined. Gently fold in blueberries. Prepare topping in
a small bowl. Combine brown sugar and cinnamon. Pour batter
into prepared pan and sprinkle with topping. Bake for 45-55
minutes until tester comes out clean.

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Apple of my Eye Cake! (Randee)

2 eggs
1 cup sugar
1 tsp of vanilla
1/2 cup of mazola oil
3 tbsp of orange juice
1 1/2 cup of flour
2 tsp of baking powder
1/4 tsp salt
1/2 cup brown sugar
2 tsp of cinnamon
8 medium to large apples

Peel, core and slice apples. Sprinkle brown sugar and cinnamon
on top. Mix and set aside.

Combine all remaining ingredients with mixer. Pour half batter

into 9 inch square pan. Put apple mixture on top, cover with
remaining batter.

Bake at 350 for 50-60 minutes. Sprinkle icing sugar before

serving (optional)

Chocolate Fondue Fun (Ali)

3 or 4 large size dark chocolate bars- 70% cocoa

2-3 tbsp canola or vegetable oil
Cut up into chunks assorted fruit such as bananas, strawberries,
pears, apples, oranges…

Place the bars of the chocolate in a pot on low heat and add the
oil. The oil is used to thin out the chocolate so if you need to add
more you may do so. Once the chocolate is thinned and your fruit
is cut, place fruit on skewers and drizzle the chocolate on top or
create a communal chocolate bowl so every one can dip as they
please.

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Glazed Lemon Cake (Geney)

Servings: 16

1 cup (250 mL) butter, softened

2 cups (500 mL) sugar
4 eggs
2 tbsp (25 mL) lemon rind, grated
1 tsp (5 mL) vanilla
3 cups (750 mL) flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) milk

Topping:
1/2 cups (125 mL) icing sugar
2 tsp (10 mL) lemon rind, grated
1 tbsp (15 mL) lemon juice

Preheat oven to 350°F (180°C).

In large bowl, beat butter with sugar until light and fluffy. Beat in
eggs, 1 at a time, beating well after each. Beat in lemon rind and
vanilla. In separate bowl, whisk together flour, baking powder
and salt. Using wooden spoon, stir into butter mixture alternately
with milk, making 3 additions of flour mixture and 2 of milk.
Pour batter into greased and floured 10-inch (3 L) bundt pan.
Bake in centre of oven for 50 minutes or until tester inserted in
centre comes out clean. Let cool in pan on rack for 10 minutes.
Turn out onto rack to cool.
Topping:
In bowl, whisk together icing sugar, lemon rind and juice. Drizzle
over top of cake.

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Lemon Squares (Linda)

Crust: Blend until crumbly: 2 sticks unsalted butter (cut up), 2

cups regular flour, 1/2 cup sugar
Press mixture into 9"x13" pan, and bake at 350 for 20 mins.
Topping: Blend 4 eggs, 1/2 cup lemon juice, 2 cups sugar, 1/4
cup flour, 1 tsp. baking powder. Pour over crust, and bake
additional 25 mins. Cool and cut into squares.

Banana Marble Chocolate Chip Cake (Marjorie)

1 oz = 1 square semi-sweet chocolate, melted

1 teaspoon sugar
2 tablespoon water
1/4 teaspoon baking soda
3 1/2 cups flour
2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup shortening (or oil)
2 cups sugar
5 eggs
1 cup mashed ripe bananas
1/4 cup orange juice
1/2 cup chocolate chips

-In a small bowl combine melted chocolate, sugar, hot water and
baking soda. Set aside to cool.
-In a large bowl, beat the oil or shortening with the sugar until
light and fluffy.  Add the eggs one at a time, beating each in well.
Add the flour mixture alternately with the mashed bananas and
juice.  Fold in the chocolate chips.
-Put 3/4 of the batter into an ungreased tube pan, and add the
chocolate mixture to the remaining batter.  Swirl the chocolate
batter into the pan to "marble".
-Bake in a preheated 325 oven for 60-65 minutes.
Cool completely before removing from the pan.

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 About Pencils For Kids - pencilsforkids.com

Vision: To make a difference in the world by providing every child the

opportunity for an education.

Mission: To partner with communities to create sustainable educational

programs, resources and infrastructure.

Programs:
Theatre Program & Reading Club
In November 2008, Program Director Louise Sherman spent a month in Liboré teaching
children theatre and reading

Kindergartens
In 2008 we opened two kindergartens for the first time in Liboré, giving pre-school
children an opportunity to learn and play in a supportive

P4K Tournament
Supported by donations of soccer balls and uniforms, Liboré has initiated the first Pencils
for Kids Cup Annual Tournament

Sewing Program for Girls

The first sewing machines were purchased in 2009, and a program was launched to train
girls to become tailors in Liboré

HIV/AIDS Education
The girls in the sewing program are receiving special HIV/AIDS education as part of their
sewing curriculum

Scholarships for Girls

Beginning in the 2009/2010 school year, P4K launched its Scholarships for Girls program,
offering scholarships to four girls in the CES

Micro Credit Program

The Micro credit program provides very small loans (~$25.00 CAD) to women to start a
'business'. Loan recipients use financial support to buy

Farmers of the Future Program

In Niger, most of what is now produced on farms is consumed by the farmer's household.
Eradicating poverty depends on replacing subsistence

64
BON APETIT!

“I believe we can fly on the wings we create”

Melissa Etheridge

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