RECIPE

Dream  Preparation 
1. Get a box of tea biscuit (Bisquick 

Biscuits  baking mix), don't pay attention to 

the recipe on the box, and put it in a 
bowl. 
2. Chuck in a couple of eggs, add some 
water to (it don't matter how much) 
now get your hands inside that bowl, 
mix that all up now. If you find it’s a 
little sticky just throw in some more 
tea biscuit and it should be good.  
3. Now roll it out, and once it's rolled 
out throw a hunk of butter on it and 
spread it all over it with your hands. 
4. Take a handful of brown sugar and 
spread that all over it. 
5. Take the apples (make sure you cut 
them up real little) and spread them 
all over it. 
6. Put cinnamon and nutmeg on it (don't 
really matter how much). Now roll 
that bad boy up like a big sausage. 
7. Cut into pieces, put it on a pan, throw 
it into the oven. Don't matter what 
the temperature is and it doesn't 
matter how long it's in the oven just 
look inside. When they’re golden 
  brown take them back out of the 
oven. 

Submitted by ‘Singing Cook’ Moyra Boone  8. Now take some icing sugar, a little bit 
of cream and vanilla extract of your 
Moyra goes live from her kitchen in Sackville, 
choice stir that all up pour it over 
N.B., providing recipes and laughs to an 
them all and Bam! You've got 
audience of almost 3,000 in her ​Facebook 
biscuits! 
Group​.  
9. From there you can either eat them, 
   
feed them to the crows or give them 
to people you like.   
  
RECIPE

Chicken and  Ingredients 

● 1 boneless, skinless chicken breast 

Ginger  ● 5 slices of peeled ginger  

Postpartum 
● 5 cups of water 
● A pinch of salt for taste 

Soup  Preparation 
1. Bring the water to boil. 
2. Add ginger slices and chopped chicken. 
3. Turn down the heat to simmer for an 
hour after it boils.  
4. Add salt and enjoy. 
   

Submitted by Wai-Ling Lennon 

“This very simple and tasty broth is very good 
for the first week for any mother who has 
just given birth to a baby.” 
   
  
RECIPE

Baked Feta  Ingredients 

● 1 lb pasta  

Pasta (as seen  ● 1/2 cup olive oil + more for finishing  

on Tik Tok) 
● 2 boxes cherry tomatoes (around 20-25 
oz)  
● 1 block feta about 8 oz  
● 2 cloves garlic finely chopped  
● a few pinches red pepper flakes  
● 1 handful fresh basil leaves  
● salt and pepper 

Preparation 
1. Preheat oven to 400. Add olive oil to a 
baking dish and toss with whole cherry 
tomatoes, salt and pepper until 
everything is coated. 
2. Add the feta in the middle and top with a 
splash more of olive oil plus a few cranks 
of fresh pepper. Bake for 30 minutes. 
3. Meanwhile, prepare bowtie pasta 
according to directions then strain. 
  4. After the 30 minutes has past, crank the 
heat up to 450 and bake for another 5-10 
minutes or until the feta and tomatoes 
The dish above was prepared by ​Now or  have browned. 
Never h
​ ost Trevor Dineen, ​adapted by 
Grilled Cheese Social​ from the ​original  5. Remove the baking dish from the oven 
Finnish recipe​.  and add garlic and red pepper flakes and 
stir so the residual heat cooks the garlic 
    and releases the flavors from the red 
pepper flakes. 
6. Toss in the pasta and stir one more time. 
Finish with fresh basil, another splash of 
olive oil and season with salt and pepper.   
  
RECIPE

Maragi  Ingredients 
● 1 yellow onion  
● 2 garlic cloves  
● 1 tomato  
● 2 tsp turmeric  
● 1 tbsp curry powder (homemade or 
store-bought) 
● 2.5 tsp dhana jeero (ground cumin and 
ground coriander - if adding separately add 
2tsp of ground cumin and 1tsp of ground 
coriander)  
  ● 1 tsp ginger garlic paste  
● 1/8 tsp cayenne pepper  
Submitted by Ashyana-Jasmine Kachra  ● 1/4 tsp red pepper flakes 
During the pandemic, Ashyana-Jasmine has  ● 1 can kidney beans  
been going through traditional recipes from 
● 1 can of coconut milk  
her grandmother - including this kidney bean 
dish. (Dish not pictured in the image above)  ● 1 cup of spinach (frozen or fresh)  

  ● Salt and pepper to taste 

   
Preparation 
1. Dice your onion, and tomato - keep aside. 
2. Mince your garlic. 
3. Heat a pot on medium heat with onions, 
tomato, and garlic - saute until soft. 
4. Add your turmeric, curry powder, dhana 
jeero, and ginger garlic paste - mix well and 
cook for 2-3 mins. 
5. Add your kidney beans - mix to incorporate. 
6. Add the full can of coconut milk, and your 
cayenne pepper + red pepper flakes (can 
adjust based on your preferred spice levels). 
7. Add in your spinach, cover and let simmer for 
15-20 mins so it becomes thick. 
8. While this is simmering cook rice, ugali or roti 
to serve alongside.    
  
RECIPE

Tips for  ‘The 3 keys to making 

homemade pizza are quality 

making  ingredients, a hot oven, and 

experience.’ 

‘Thompson  Dough:  
● There are many great pizza dough 

Style’ Pizza  recipes, but it’s important to use a fine 

flour or pizza dough flour. 
● I recommended to place the dough on 
parchment paper, to ease transfer to a 
pizza stone. 
Assembly:  
● Have fun picking your toppings and 
putting your pizza together to your exact 
liking. 
● Sauce typically goes on the rolled out 
dough, then meats, veggies, and cheese. 
Baking:  
● When cooking, a pizza stone will give 
your pizza a crispy crust, and pan cooked 
pizza will be softer. 
● Cook on a high heat (500-550 degrees 
celsius), and cook on the bottom rack of 
your oven closest to the heat. If using a 
stone let the stone heat up for 15-20 
minutes. 
 
● After 2 mins of cooking remove the 
parchment paper so the pizza gets direct 
Submitted by brothers Jacky Colombe and  heat, and cook for another 8-10 mins. If 
Kenny Braun  your cheese is over-browning, but the 
This thick, saucy, cheesy pizza with a layer of  bottom isn’t brown yet it’s ok to leave the 
shredded meat is legendary in Thompson,  oven door open.  
Manitoba… ​and is now available in Winnipeg!  ● Have fun making your pizza exactly how 
  you like it!   

   
  
RECIPE

Lemon Bar Ice  Ingredients 

For the lemon bars:  

Cream  ● 1 cup butter, softened 

● ½ cup white sugar 
● 
2 cups all-purpose flour (plus 
¼ 
cup, reserved) 
● 4 eggs 
● 1 ½ cups white sugar 
● 2 lemons, juiced 
For the lemon curd: 
● 5 large eggs 
● 1/2 cup fresh lemon juice (2-3 large 
lemons) and zest of 2-3 lemons 
● 1 1/2 cups granulated sugar 
● 1/8 teaspoon salt 
● 1/2 cup unsalted butter, room 
temperature and cut into small pieces 
For the ice cream base:  
● 2 1/2 cups heavy whipping cream  
 
● 6 tbsp cane sugar  

Submitted by Helen Austin  ● 2 tbsp pure vanilla Extract  

A musician in the band Big Little Lions,  ● 3/4 cup whole milk 
Helen’s touring career is on hold, so she’s 
turned her artistic passions to the kitchen. 
Preparation 
   
Lemon Bars 
1. Preheat oven to 350 degrees F (175 
degrees C). 
2. In a medium bowl, blend together 
softened butter, 2 cups flour and 1/2 cup 
sugar. Press into the bottom of an 
ungreased 9x13 inch pan. 
3. Bake for 15 to 20 minutes in the  Ice Cream 
preheated oven, or until firm and golden. 
10. In a large mixing bowl, beat cream, sugar, 
4. In another bowl, whisk together the  and vanilla with a hand mixer until cream 
remaining 1 1/2 cups sugar and 1/4 cup  is thickened but not quite enough for 
flour. Whisk in the eggs and lemon juice.  dolloping. You want it to be a little liquid 
Pour over the baked crust.  and not able to hold peaks. With the 
mixer on low, slowly pour in the milk and 
5. Bake for an additional 20 minutes in the 
mix until well combined. 
preheated oven. The bars will firm up as 
they cool. Cut into small chunks, ready  11. Put in ice cream maker. Add 3 cups curd. 
for the ice cream.  If there’s too much for the ice cream 
maker then swirl it in at the end. If you 
Lemon Curd 
want it extra lemony I add a couple drops 
6. Zest the lemons and then juice the  of lemon oil while it’s mixing. Then stir in 
lemons.  as much lemon square chunks as you like! 
7. Put all ingredients EXCEPT the butter 
into a blender. Start at Variable 1 and 
gradually increase to Variable 10. Blend 
for 5 minutes. The mixture will increase 
in volume, change color, and will become 
quite hot. 
8. Reduce to Variable 3, remove the lid plug 
and add the pieces of butter through the 
lid. Blend for 30 more seconds. Be careful 
with the steam coming out of the top! 
9. Allow to cool to room temperature then 
refrigerate. The lemon curd will thicken 
as it cools.