2022-George Felfoldi (eBook-Cooking) Yes You Can Cook

YES YOU CAN
COOK
By
Dr. George Felfoldi
© 2022, George F. Felfoldi
YES YOU CAN
COOK
COPYRIGHT INFORMATION
© 2022, George Felfoldi
Please feel free to distribute this e-Book,

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

SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.
B. A. Hall
All Photos From (Internet)
Roza Felfoldi
Erno Yeno Felfoldi
Erno Gaza Felfoldi
Dr. Harvey Kline, MD.
Dr. Sydney Davis, MD.
Dr. Paul (Kit Kat) Fung, MD.
Chef Charmaine Baan
The Epoch Times
Betty Crocker
Mr. Food
Toronto Public Library
Pillsbury
Better Homes And Gardens
Red Lobster
Maple Leaf Foods Ltd.
April Felfoldi
ABOUT THE AUTHOR
George F. Felfoldi, D.D., PhD.
Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children
and is living in Toronto, Ontario.
OTHER BOOKS BY
THE AUTHOR
2006
The Healing Powers Of Seaweed And Algae
2007
The Healing Powers Of Blueberries

The Book of Spells :White Magic Vs. Black Magic
The Felfoldi’s :Medical Herbal Encyclopedia
Cooking With Eggs Cookbook
The Healing Powers Of Avocadoes
2008
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
2009
The Science of Mind Transformation

The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
A World Of Food Cookbook
2012
Bed Bugs In The Woodwork
2015
From My Table Cookbook
2017
Kimberley's Famous Recipes
2018
Do Not Stop Cooking

Angels Of The Light
The Angels Connection
Hamster's Simplified
My Scottish Fold Long-Haired Cat (Miss Kitty)
Great Foods Made Easy
The Healing Powers Of Black Pepper
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Arthritis Simplified
An Invisible Wall In Nature
Bedbugs Simplified
2019
Farmer's Wife Olde And New Tyme Recipes
2021
Cooking Through A Pandemic

Healing Properties Of Garlic
Healing Properties Of Corn
Healing Properties Of Bananas
The Fascinating Facts Of Gnomes
Cherries: A Superfood
Pears: A Supergfood
Plums: A Superfood
Healing Properties Of Paprika
Healing Properties Of Turnip
Healing Properties Of Ginger
Everyday Cooking
Pandemic 2 Cookbook
Healing Properties Of Pomegranate
Healing Properties Of Cranberry
The Future Of Solar Energy
According To The Bible
Speaking To God Through Prayers
2022
Yes You Can Cook

CHAPTER 1
SOUPS & STEWS

“GOOD FRIENDS
IS A
TREASURE,
GOOD COFFEE
IS A
PLEASURE.”
HEARTY IRISH STEW CASSEROLE
PREP TIME: 20 minutes

COOKING TIME: 60 minutes
PREHEAT OVEN: 325 degrees F.
MAKES: 8 servings
INGREDIENTS:
3 large baking potatoes, peeled and thinly sliced

2 pound boneless lamb shoulder, cut into 1 1/2 inch pieces
3 large onions, sliced
3 carrots, thinly sliced
Salt and fresh ground pepper (to taste)
Large sprig of thyme
1 bay leaf
2 1/2 cup beef stock (or lamb stock if available)
METHOD:
. Preheat the oven to 325 degree F. In a casserole dish,

beginning and ending with potatoes, layer the lamb, onions,
and carrots, seasoning each layer with salt and pepper. Tuck
in the thyme and bay leaf. Add the stock to cover.
. Bake for 60 minutes. Uncover and bake for 30 to 40 minutes

more, until the potatoes are brown and the meat is very
tender. Serve hot.
NOTE: You can for lamb and potato stew, substitute beef
chunk for the lamb (if desired).
You can also prepare ahead: The stew can be made up to 2

days ahead, cooled, covered, and refrigerated. Reheat
thoroughly in the oven before serving.
FRENCH ONION SOUP

TOTAL TIME: 105 minutes
MAKES: 4 to 6 servings
INGREDIENTS:
1 tbsp salted butter

1 tbsp oil
4 large yellow onions, sliced in half and cut from pole to pole
in no greater than 1/4 inch thickness
2 cloves garlic, minced
1 tsp dried thyme
1/2 cup dry wine
3 cup beef broth
1 cup chicken broth
2 small bay leaves
Salt and pepper (to taste)
Large croutons
1 cup Gruyere, shredded
METHOD:
. Heat butter and oil in a Dutch oven or a stock pot over

medium to medium low heat. Add the onions and cook for 4
to 5 minutes, stirring every few minutes until a rich golden
brown.
. Add the garlic and thyme. Cook for 1 minute. Add the wine
and using a spoon or spatula try to remove as much of the
brown glazing from the bottom of the pan as possible.
. Allow the wine to simmer with the onions for about 5

minutes. Add the chicken and beef broths and bay leaves.
Simmer for 20 minutes. Discard the bay leaves and season
with salt and black pepper (to taste).
. Add the soup to the bowl or cups. Top with large croutons or
grated cheese.
. Slip under the broiler for 2 to 3 minutes.

HOMEMADE CHICKEN AND
DUMPLING SOUP

INGREDIENTS:
2 tbsp butter
1 large onion, chopped
3 stalks celery, chopped
2 large carrots, sliced in 1/4 inch rounds
1/2 tbsp dried parsley
1 1/2 tbsp flour
6 cups chicken broth
1 bay leaf
Salt and black pepper (to taste)
2 cups cooked chicken (cut into small cubes)
1 cup mixed vegetables (such as peas, carrots, corn)
INGREDIENTS FOR DUMPLING
1 cup flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
2 tbsp unsalted butter
1/2 cup milk (2% or whole)
METHOD:
. Melt the butter over medium heat in a stockpot. Add onions,
celery and carrots and cook until fragrant; approximately 4 to
5 minutes. Reduce heat to low. Add garlic, parsley and poultry
seasoning; cook for 1 minute stirring constantly. Sprinkle in 1
1/2 tbsp flour; cook for 1 minute stirring constantly. Stir in
chicken broth and bay leaf; simmer for 25 minutes.
. Remove bay leaf. Season with salt and pepper (to taste). Add
chicken and mixed vegetables and simmer for an additional 5
minutes.
. In a medium bowl, mix 1 cup flour, baking powder, sugar and

salt. Cut in butter with pastry cutter. When crumbly add milk
and stir just until combined. Drop by small spoonfuls into
simmering soup. Cover and cook for 15 minutes without
removing the lid.
HEARTY HAM AND
CABBAGE SOUP

MAKES: 8 servings
INGREDIENTS:

2 celery ribs, sliced
1 medium onion, chopped
1 large carrot, chopped
2 tsp flour
6 cups cabbage, chopped
1 pound cubed fully cooked ham
1 pound red potatoes, chopped
1 tsp dried parsley
1/4 tsp ground thyme
1/4 tsp dried marjoram
1/4 tsp ground black pepper
1/2 cup frozen mixed vegetables
METHOD:
. Melt butter in a large stockpot over medium high heat. Add

celery, onions, and carrots. Saute for 4 minutes. Stir in flour
and cook for 1 minute more.
. Add cabbage, broth, ham, potatoes, parsley, thyme,

marjoram, and ground pepper. Bring to a boil over medium
high heat, reduce heat, and simmer until the potatoes are
tender, about 30 minutes.
. Stir in the mixed vegetables and cook for 10 minutes. Ladle
into bowls and serve hot.
HOMEMADE TURKEY SOUP
WITH CARROTS AND PEAS
PREPTINE: 30 minutes
MAKES: 10 servings
INGREDIENTS:
3 cups Leftover cooked turkey (cubed)

1 tbsp shortening (or salted butter or margarine)
12 cups water
1 tsp salt
1/4 tsp poultry seasoning
2 dried bay leaf
1/2 cup uncooked pearl barley
2 cup frozen peas
3 medium carrots, sliced
1 cup onions, chopped
2 medium stalks celery, sliced
2 tbsp fresh parsley, chopped
METHOD:
. Break up the turkey in a large 6 quart pot. Add shortning,

water, salt, pepper, poultry seasoning, bay leaves and peas .
Heat to boiling over high heat; reduce heat to low. Cover;
simmer for 90 minutes.
. Skim off any residue that rises to the surface. Remove the
bay leaves from the broth; cool.
. Discard the bay leaves or any pieces of bones you night have.
. Skim fat from broth; discard. Stir in the barley. Heat to
boiling; reduce the heat to low. Cover; simmer for 30 minutes,
stirring occasionally.
. Stir in the carrots, onions.
. Simmer uncovered 20 to 25 minutes, stirring occasionally,

until all the vegetables and barley is tender. Stir in parsley.
Serve while it's hot.
HOME-STYLED CHICKEN
NOODLE SOUP

INGREDIENTS:
1 (3 to 3 1/2 pound) chicken, put into 10 pieces

3 large carrots, cut into 1 inch pieces
3 celery stalks, cut into 1 inch pieces
1 large onion, quartered
12 cups water
1 cube of chicken bouillon
1 tsp salt
2 cups frozen home-style egg noodles
METHOD:
. In a large soup pot, combine all the ingredients except the

noodles and bring to a boil over high heat. Reduce heat to low
and let simmer for 90 minutes, or until the chicken easily falls
of the bones.
. Remove the chicken from the pot and allow the chicken to
cool slightly. Remove and discard the skin and bones and cut
the chicken into bite size pieces.
. Return the chicken to the pot, add the noodles, and cook
over medium heat for 15 minutes or until the noodle is
tender.
GREAT TASTING TOMATO-CABBAGE SOUP

MAKES: 12 servings
INGREDIENTS:
2 (28 ounce) cans crushed tomatoes

1 (6 ounce) can tomato paste
2 tbsp lemon juice
8 cups chicken broth (or beef broth)
1/3 cup packed brown sugar
8 cups green cabbage, coarsely chopped
METHOD:
. Combine all the ingredients, in a large soup pot over medium

high heat.
. Bring to a boil, reduce the heat to low, and let simmer for 1
1/2 to 1 3/4 hours.
NOTE: For an even better tasting soup, you can also add 1
pound beef shoulder or chunk, cut into small chunks. Just
cook for an extra hour or until the beef is tender.
A HEALTHY AMISH CHICKEN STEW

MAKES: 6 servings
INGREDIENTS:

5 potatoes, peeled and cut into small pieces
1 large onion, cut into 1 inch chunks
3 celery stalks, cut into 1/2 inch chunks
1 large carrot, peeled and sliced thin
2 tbsp salt
1/2 tsp black pepper
12 ounces bowtie pasta
3 cups precooked chicken, shredded, (or cubed)
METHOD:
. In a large soup pot over medium high heat, combine broth,

potatoes, onions, carrots, celery, salt and black pepper.; bring
to a boil and cook for 10 to 15 minutes.
. Stir in the pasta and cook for 8 minutes. Add the chicken and
cook for 4 to 5 minutes, or until the chicken and potatoes are
heated through.
. Spoon into bowls and serve right away.

MENNONITE SAUERKROUT
BORSCHT SOUP
INGREDIENTS & METHOD:
1 pork hock or pork soup bone, boiled with 3 quarts water for
1 hour. Add 1/2 cup chopped onions and boil for 15 minutes.
Add 1 quart homemade sauerkrout, 1 parsley root, 1 bay leaf

and boil another hour. Add 2 boiled diced potatoes or raw
diced potatoes and cook for another half hour.
1 cup of cream or sour cream may be added just before

serving (if desired).
MENNONITE CHICKEN
NOODLE SOUP
INGREDIENTS & METHOD:
1 (4 pound) cooking fowl (chicken)

2 1/2 quarts water
2 1/2 tsp salt
3 cups cooked noodles
THE three ingredients above – cut chicken in serving pieces.

Boil, then simmer for 2 1/2 hours
Skim off the fat and add; 1 tsp peppercorns, 1 bay leaf, 1 small
chopped onion, chopped parsley, salt and pepper.
Bring to a boil and noodles. Cook 20 minutes longer. Then

serve hot.
ONE-POT SOUTHERN BEEF STEW

MAKES: 1 pot (or 5 servings)
INGREDIENTS:
3 tbsp all-purpose flour

2 pounds beef stew meat, trimmed
1/2 stick butter
2 cups water
1 cup black coffee
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
6 potatoes, peeled and cut into small cubes
6 carrots, cut into large chunks
3 large onions, quartered
METHOD:
. Place the flour in a shallow dish; add beef chunks and coat
completely with flour. In a soup pot, melt the butter over
medium high heat and cook the beef for 8 to 10 minutes,
turning to brown all sides.
. Add water, coffee, thyme, salt, and black pepper; mix well
and bring to a boil. Reduce heat to low, cover and let simmer
for 60 minutes.
. Add the remaining ingredients and let simmer for 50 to 60

minutes, or until the beef and vegetables are tender, stirring
occasionally.
. Serve hot in soup bowls.

HOMEMADE TURKEY,
RICE AND VEGETABLE SOUP

MAKES: 8 servings
INGREDIENTS:
1 (250 g) package shredded turkey

1 1/2 cups instant long grain rice, cook as package directions
1 tbsp olive oil
2 large onions, diced
2 cloves garlic, finely chopped
1 leek, halved, lengthwise, thinly sliced
3 carrots peeled, halved lengthwise, thinly sliced
3 celery ribs, thinly sliced
1 tbsp thyme, finely chopped
1/2 cup parsley, roughly chopped
8 cups chicken stock
Salt and black pepper
METHOD:
. In a large pot on medium heat add olive oil, onions, carrots,

leeks and celery. Cook stirring frequently, until the vegetables
are soft (approximately for 5 minutes.
. Add thyme and garlic and cook for 1 minute.
. Add the chicken stock and the shredded turkey to a pot and
bring to a boil. Reduce the heat and let simmer for 5 minutes,
adding salt and black pepper to taste.
. Stir in rice and parsley just before serving.
NOTE: Try a twist. Add diced tomatoes in with the chicken

stock and Spinach (or Kale) in the last step before serving.
CHAPTER 2
MAIN DISHES
“ A GOOD
TEA IS
BETTER TO
HAVE WITH
FRIENDS.”
ONE-PAN CHICKEN DINNER
(GREEK STYLE)

READY IN: 90 minutes
MAKES: 6 servings
INGREDIENTS:
1 1/2 lb. Mini potatoes, larger potatoes cut in half or in

quarters
1 red onion, cut into 8 wedges (leave stem intact)
1 lg sweet yellow pepper, chopped
2 tbsp olive oil
Pinch salt
1 whole chicken (World of Flavours Greek Flattened Whole
Chicken)
10 cocktail tomatoes or 2 cup grape tomatoes, cut in half
1/3 cup olives (Optional)
1/3 prepared tzatziki sauce
1/4 cup roughly cut chopped fresh oregano (Optional)
1/4 cup roughly cut fresh mint (Optional)
1 lemon, cut into wedges
METHOD:
. Preheat oven to 400 F. Stir together vegetables, garlic, oil,

black pepper and salt in a large 4.9 L roasting pan.
. Bake 15 minutes. Remove from oven; place chicken, breast

side up, over top of vegetables. Return to oven; bake until
chicken is browned, juices run clear when the chicken is
pierced and instant-read thermometer reads 165 F when
inserted in thickest part, 45 minutes to 1 hour.
. Remove from oven. Transfer chicken to cutting board; let
rest about 10 minutes. Cut into 8 equal size pieces and
arrange over top of vegetables in roaster. Top with tomatoes
and olives (if using). Dollop with your tzatziki sauce and
sprinkle with herbs (if using). Serve with lemon wedges.
NOTE: Try this, Make a pot of rice and serve the leftover
chicken and vegetables as a rice bowl.
VERY EASY MEATLOAF
BAKING TIME: 60 minutes

MAKE: 1 meatloaf
YIELD: 8 serving
INGREDIENTS:
1 1/2 pounds ground beef

1 large egg
1 onion, chopped
1 cup milk
1/4 tsp pepper
1/4 tsp salt
2 tbsp brown sugar
2 tbsp prepared mustard
1/3 cup ketchup
METHOD:
. Preheat oven 350 F (175 degrees C).
. In a large bowl, combine the beef, egg, onion, milk, and

bread or cracker crumbs. Season with salt and pepper to taste
and place it in a lightly greased 9 x 5 inch loaf pan, or form
into a loaf and place in a lightly greased 9 x 13 inch baking
dish.
. In a separate small bowl, combine the brown sugar, mustard

and ketchup. Mix well and pour over the top of meatloaf.
. Bake at 350 degrees F (175 degrees C) for 60 minutes.

A DELICIOUS CHICKEN POT PIE

MAKES: 8 servings
INGREDIENTS:
1 pound skinless, boneless chicken breasts halves, cubed

1 cup carrots, sliced
1 cup frozen green peas
1/2 cup celery, sliced
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp celery seed (optional)
1 3/4 chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
METHOD:
. Preheat oven to 425 degrees F (220 degrees C.).
. In a saucepan, combine chicken, carrots, peas, and celery.

Add water to cover and boil for 15 minutes. Remove from
heat, drain and set aside.
. In the saucepan over medium heat, cook onions in butter

until they are soft and translucent. Stir in flour, salt, pepper,
and celery seed (if using). Slowly stir in chicken broth and
milk.
Simmer over medium low heat until thick. Remove from heat
and set aside.
. Place the chicken mixture in the bottom pie crust. Pour hot
liquid mixture over. Cover with the top pie crust, seal edges,
and cut away excess dough. Make several small slits in the top
of crust to allow steam to escape.
. Bake in the preheated oven for 30 to 35 minutes, or until

pastry is golden brown and the filling is bubbly. Cool for 10
minutes before serving.
(LEFTOVER) TURKEY AND
VEGETABLE POT PIE
MAKES: 6 servings
PREHEAT OVEN: 400 F.
INGREDIENTS:
1/2 medium yellow onion, diced (about 3/4 cup)

1 1/2 medium carrots, peeled and thinly sliced, (about 3/4
cup)
1 1/2 medium stalks celery, thinly sliced, (about 3/4 cup)
1 1/2 tsp fresh thyme leaves, (or 3/4 tsp dried thyme)
1/4 cup plus 2 tbsp all purpose flour
1 1/2 cup turkey broth
1 cup plus 2 tbsp whole milk, plus more for brushing
1 tsp salt, plus more as needed
1/4 tsp freshly ground black pepper, plus more as needed
1/2 cup frozen peas
2 store bought pie crust, thawed if frozen
2 cups leftover turkey, chopped
METHOD:
. Arrange a rack in the middle of the oven and heat to 400

degrees F.
. In a buttered skillet over medium high heat. Add the onions,

celery, carrots, and thyme. Cook, stirring occasionally, until
the onions are tender, about 5 to 6 minutes.
. Sprinkle in the all purpose flour and cook, stirring constantly,

for 1 minute. Add the turkey broth, milk, salt, and black
pepper. Cook, stirring frequently with a wooden spoon, until it
comes to a simmer and starts to thicken. Let simmer for 2
more minutes.
. Remove the pan from the heat. Add the turkey and frozen
peas and stir to combine. Taste and season with salt and
pepper as needed.
. Using a pie shell and crust. Transfer the filling into your pie
shell and top with your second pie crust flipped over the
mixture. Brush with a thin layer of milk. Using a sharp knife to
cut 4 (1 inch) slits on the top of the crust to vent the steam.
. Bake until the filling is bubbly and the crust is golden brown,
about 20 to 25 minutes. Let cool for 5 minutes before serving.
NOTE: The filling can be made up to two days ahead without

the peas and refrigerated. Reheat in the skillet until warmed
through, stir in the peas, and proceed with topping with the
crust and baking.
STORAGE: Leftovers can be refrigerated in an airtight

container up to four days.
CANADIAN STYLED CHICKEN PAPRIKASH

MAKES: 6 t0 8 servings
INGREDIENTS:
2 pound bone in, skin on chicken thighs and drumsticks

Salt
Freshly ground black pepper
2 tbsp olive oil
2 onion, chopped
3 tbsp Hungarian paprika
2 tbsp all purpose flour
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
1/2 cup sour cream
12 ounce egg noodles, cooked according to package directions
Freshly chopped parsley, for garnish
METHOD:
. Preheat oven to 400 degrees F. Season chicken with salt and

black pepper.
. In a large skillet over medium heat, heat oil. Add chicken and
cook until the skin is golden and almost cooked through,
about 8 minutes per side. Remove from skillet and reserve
chicken fat in pan.
. Add the onions to pan and cook until they are soft, about 5
minutes, then add garlic and cook until fragrant, 1 minute
more. Add paprika and flour and cook 1 minute. Add crushed
tomatoes and broth and stir until combined.
. Return chicken to skillet and bake until chicken is cooked
through, about 15 minutes.
. Remove from oven and stir in sour cream (you can remove
the chicken from the pan to make it more easier).
. Serve over egg noodles and garnish with parsley.

HUNGARIAN CHICKEN PAPRIKASH
PREHEAT OVEN: 325degrees F.

MAKES: 2 servings
1 small chicken, cut into 8 pieces

Salt
Freshly ground black pepper
3 tbsp salted butter
2 large onions, thinly sliced
5 tsp Hungarian paprika
1 cup sour cream, room temperature
1 tbsp fresh lemon juice
Chopped fresh parsley (for garnish)
. Preheat oven to 325 degrees F. Season chicken pieces with
salt and black pepper. Heat butter in an ovenproof skillet just
large enough to hold the chicken pieces in a single layer over
high heat. Once the butter is melted, cook chicken, skin down,
until the skin is very well browned (DO NOT DISTURB), for 5 to
8 minutes. Transfer the chicken to a plate (DO NOT COOK
FLESH INSIDE).
. Reduce the heat to medium and add onions, Hungarian

paprika to skillet; season with salt. Cook, stirring often, until
the onions are softened and starts sticking to the skillet, about
8 to 10 minutes. Add broth and bring to a simmer.
. Return the chicken to the skillet, skin side up, and transfer to
the oven. Bake until chicken is cooked through, about 25 to 30
minutes. Transfer chicken to a platter; tent with foil to keep
warm.
. Bring liquid in skillet to a boil and cook until reduced by one

third in size, about 5 to 7 minutes.
. Remove from heat and whisk in sour cream and lemon juice;
season with salt and black pepper.
. Spoon sauce around the chicken and top with parsley.

AN UNFORGETTABLE
AMISH CASSEROL
TOTAL TIME: UNDER 60 minutes

DIFFICULTY LEVEL: Easy
MAKES: 1 casserole
INGREDIENTS:
1 1/2 pound hamburger meat

1 onion, chopped
1/2 pound spaghetti, cooked 10 minutes and drained
1 tsp salt
2 cups peas
2 cups tomato juice
1 pound cheese
METHOD:
. Brown the hamburger meat and onions.
. Add tomato juice and simmer for about 20 minutes.
. Add salt and black pepper.
. Put cooked spaghetti around the edge of your pan and put
the peas in the centre.
. Simmer for another 15 minutes.
. Cover with sprinkled or shredded cheese and simmer until

cheese is completely melted.
CHICKEN CACCIATORE
(MADE ITALIAN STYLED)

MAKES: 4 to 6 serving
INGREDIENTS:
1/4 cup pure olive oil, divided

1 large onion, diced
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp fleshly ground black pepper
8 chicken thighs
1/2 cup dry white wine
2 (14.5 ounces) can diced tomatoes
2 tsp tomato paste
1/4 tsp white sugar, (or more to taste)
1/2 salt (to taste)
1/4 ground black pepper (to taste)
1/2 cup chicken broth, (or more if needed)
1/2 cup black olives, pitted
1 tbsp basil leaves, torn
METHOD:
. Heat 2 tbsp olive oil in a skillet over medium heat and cook
the onions, stirring often, until soft and translucent, about 5
minutes. Transfer to pot.
. Combine flour, 1/2 tsp salt, and 1/4 tsp pepper to a large
bowl. Toss chicken thighs in the flour mixture until it is evenly
coated.
. Heat the remaining 2 tbsp olive oil in the skillet over medium
heat, add chicken thighs, and brown both sides, without
turning, about 5 minutes. Turn and cook until browned on the
other side, about 5 minutes more. Transfer browned chicken
thighs to the pot.
. Pour white wine into the skillet; bring to a boil. Stir to loosen
all the brown bits of chicken and flavors in the skillet pour into
the pot. Add the diced tomatoes, tomato paste, and white
sugar; season with salt and pepper. Add as much chicken
stock as needed to cover the chicken. Cover the pot and let
simmer over medium heat, stirring occasionally, until the
chicken is no longer pink in the centre, about 45 minutes.
. Stir in the olives, and basil. Stir to heat through.
NOTE: You can use both black or green olives in this dish.
SIMPLE AMERICAN ROASTED CHICKEN

MAKES: 8 servings
INGREDIENTS:
4 to 5 pound chicken (giblets discarded)

1 tsp salt
1/2 tsp course ground black pepper
1/2 tsp thyme
1/2 tsp paprika
METHOD:
. Preheat oven to 425 degrees F.
. Dry the chicken with a paper towel inside and out then
season with salt, pepper, thyme and paprika.
. Place into a baking pan and cook for 15 minutes, then lower
heat to 375 degrees F. And cook for 45 minutes or until the
middle of the thigh reads 165 degrees on a probe
thermometer.
ONE POT CHICKEN & RICE

INGREDIENTS:
1 tbsp olive oil

1 pound boneless, skinless chicken breasts, cut into 1 inch
pieces (about 2 large or 4 small pieces)
1 tsp garlic, minced
1 tsp salt
1/4 tsp dried basil
398 ml canned diced tomatoes
1 1/2 cups chicken broth
1 tbsp white vinegar
1 cup white rive
1 cup shredded mozzarella cheese
METHOD:
. In a large skillet, heat oil over medium high heat. Add the
chicken and cook until just lightly browned on all sides.
. Add garlic, salt, basil and black pepper and cook for i minute.
. Add the tomatoes, chicken broth, and vinegar. Bring to a

simmer over medium high heat.
. Meanwhile, rinse the rice using a large mesh strainer. Add to

the pan and stir well.
. Reduce to a simmer over medium low heat and cook for 10
minutes.
. Stir, cover and let cook for another 5 to 10 minutes, or until

tender.
. Sprinkle with cheese, cover and let sit for 5 minutes before
serving.
BREADED PARMESAN CHICKEN

MAKES: 8 servings
INGREDIENTS:
Cooking spray (oil)

1 large egg
2 tsp granulated garlic
1 tsp salt (to taste)
1/4 tsp ground black pepper (to taste)
1 cup bread crumbs
1/2 shredded Parmesan cheese
2 pounds boneless, skinless chicken thighs (or drumsticks)
METHOD:
. Spray or grease a 9x13 inch baking pan or roasting dish.
. Stir eggs, salt, garlic, pepper together in a wide shallow bowl

until well combined. Combine bread crumbs and Parmesan
cheese on a plate.
. Pat the chicken dry with paper towels. Dip each chicken into
the egg mixture, then place on the bread mixture and cover
both sides with crumbs, shaking off all the loose crumbs.
. Transfer to prepared pan in a single layer, then spray the

tops lightly with oil.
. Bake in the preheated oven until no longer pink in the centre
and the juice runs clear, about 25 to 35 minutes.
. An instant-read thermometer inserted into the thickest part

of the thighs should read at least 165 degrees F ( or 74 degrees
C ).
CHICKEN TETRAZZINI

REFRIGERATION TIME: 120 minutes
TOTAL TIME: 3 Hr 25 minutes
INGREDIENTS:
8 once uncooked spaghetti

1/4 cup butter
2 cups fresh mushrooms, sliced
3 tbsp all-purpose flour
3/4 cup half and half cream
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg
3 cup cooked chicken, cubed
1/2 cup grated Parmesan cheesecake
Chopped fresh parsley, for garnish
METHOD:
. Cook spaghetti as directed on package. Drain.
. Meanwhile, melt butter in Dutch oven over medium heat.

Add mushrooms; cook for 5 minutes or until they are tender,
stirring frequently. Reduce heat to medium low. Add flour,
cook and stir until bubbly. Gradually add in the broth, stirring
constantly, until the mixture boils and thickens. Remove from
heat; stir in half and half, 1/4 cup parsley, nutmeg, salt and
pepper.
. Add the cooked spaghetti and chicken to the mushroom
mixture; stir gently to mix. Spoon the mixture into ungreased
13x9 inch (3 quart) glass baking dish. Cover with tin foil;
refrigerate for about 2 hours.
. Heat oven to 350 degrees F. Uncover the baking dish;

sprinkle Parmesan cheese over top. Cover; bake at 350
degrees F for 45 to 55 minutes or until thoroughly heated,
removing foil during last 10 minutes of baking time.
. For garnish : Sprinkle with fresh parsley on top, serve hot.

GEORGE'S HUNGARIAN CHICKEN
STROGANOFF

MAKES: 6 serving
INGREDIENTS:
1/4 cup all-purpose flour

1/2 tsp salt
1/4 cup butter
1/2 cup onions, chopped
1 pkg (8 oz) mushrooms. Sliced
1 pkg (20 oz) boneless skinless chicken thighs,(cut into 1 inch
pieces)
1 1/2 chicken broth
1 tbsp Worcestershire sauce
1 cup sour cream
Chopped (flat-leaf) parsley, chopped (Optional)
6 cup cooked egg noodles
METHOD:
. In a small mixing bowl, mix flour, paprika,salt and pepper;

set aside.
. In a 12 inch nonstick skillet, heat 2 tbsp of the butter over

medium heat; add the onions and mushrooms. Cook 5 to 7
minutes, stirring occasionally, until vegetables are tender;
transfer mixture to a small bowl.
. In the same skillet, melt remaining 2 tbsp of butter; add the

chicken, and cook 4 to 6 minutes, stirring frequently, until the
chicken starts to brown. Add onions and mushroom mixture
back to the skillet; sprinkle with flour mixture, stirring to coat.
Slowly add the chicken broth and Worchestershire sauce,
stirring constantly.
. Heat to simmering; reduce heat to medium low, and cook 3

to 5 minutes, stirring occasionally, until the sauce is thickened
and the chicken is cooked through.
. Remove from heat, stir in the cream. Garnish with parsley.
. Serve the mixture over cooked egg noodles.

TURKEY CRESCENT BAKE
WITH CRANBERRIES

MAKES: 6 servings
INGREDIENTS:
2 cups prepared stuffing

1/2 cup turkey gravy (or chicken gravy)
1 can (8 oz) refrigerated crescent dough sheet (or 1 can (8 oz)
crescent rolls
1 cup canned whole berry cranberry sauce
1 1/2 cup cooked turkey (cubed)
METHOD:
. Preheat oven to 375 degrees F. In a 3 quart saucepan, mix

stuffing, turkey and gravy. Cook over medium high heat until
hot, stirring constantly. Spoon into ungreased 13x9 inch (3
quart) glass baking dish.
. Unroll the dough; cut the dough crosswise into 4 rectangles

(if using the crescent rolls, press perforations to seal). Place
the rectangles over stuffing, leaving some space between
rectangles for steam to escape.
. Bake in the oven for 18 to 22 minutes or until the crescents

are golden brown.
. Serve topped with cranberry sauce.

AMISH SWEET & SOUR
CABBAGE
INGREDIENTS:
1 medium sized head of Cabbage

1 tsp salt
2 tbsp butter
2 tbsp white sugar
3 tbsp vinegar
METHOD:
. Cut the cabbage in narrow wedges and steam a small in

amount in water until tender. Stir in butter.
. Combine sugar and vinegar. Pour over cabbage and heat
thoroughly.
BETTYANN'S BARBAQUED CHICKEN
BAKE TIME: 60 minutes

MAKES: 6 servings
INGREDIENTS:
4 to 6 chicken pieces
1 large onion, sliced thinly
2/3 cup ketchup
1/3 cup vinegar
1 garlic clove, minced
1 tsp rosemary
1 tsp salt
1/4 tsp mustard
METHOD:
. Butter baking pan and place chicken skin side down in pan.
. Mix all other ingredients in a small sauce pan, heat to boiling,

pour over chicken.
. Bake for 30 minutes, turn chicken over, baste with sauce.

Cook for another 30 minutes till done.
FRESH HERB PORK LOIN

MAKES: 12 serving
INGREDIENTS:
1 (4 pound) boneless pork loin

1/3 cup vegetable oil
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped
4 clove garlic, minced
1/2 tsp onion powder
1 tsp salt
1/2 tsp black peppercorns
1 (6 ounce) package stove top stuffing, prepare according to
the package directions.
METHOD:
. Preheat the oven to 350 degrees F. Coat a roasting pan with

butter, Place pork loin in roasting pan. Using a sharp knife, cut
a 1 1/2 inch slit down the center of pork, being careful not to
cut all the way through.
. In a small bowl, combine the oil, sage, thyme, garlic, onion

powder, salt and pepper; mix well. Rub the herb mixture over
entire pork.
. Place in oven and bake for 60 to 70 minutes, or until the pork

reaches internal temperature of 175 degrees F.
. Let sit for 5 minutes, then slice and serve right away.
MEDITERRANIAN CHICKEN GNOCCHI
(ITALIAN STYLED)

MAKES: 4 servings
INGREDIENTS:
1 cup chicken, shredded

1 (280 g) package gnocchi
4 pieces bacon, cut into 1 inch pieces
1 cup fresh corn kernels
12 cherry tomatoes, halved
1/2 cup fresh parsley, roughly chopped
2 tbsp basil pesto
1/4 cup Parmesan cheese, grated
1 tbsp olive oil
Salt and black pepper
METHOD:
. In a large non-stick pan on medium high heat, cook the

bacon until crisp. Drain on paper towels and reserve.
. Wipe pan, return to the heat. Add olive oil, then gnocchi (in a
single layer) and cook, stirring frequently for 5 minutes or
until it is golden brown.
. Add the butter, corn, shredded chicken, tomatoes and

parsley and stir until warmed through. Add salt and black
pepper to taste.
. Spread a thin layer of pesto on a platter. Spoon gnocchi
mixture onto pesto.
. Sprinkle with bacon and Parmesan cheese.
NOTE: You can make it taste richer by swapping Parmesan

cheese for goat cheese.
TERIYAKI CHICKEN
VEGETABLE STIR-FRY

MAKES: 4 servings
INGREDIENTS:
1 (250 g) package sliced chicken

1 (250 g) package steamed pure Basmati rice
1 tbsp oil
3 cloves garlic, finely chopped
2 tbsp ginger, finely chopped
1 cup snap peas, trimmed halved
1 sweet bell pepper, seeded and sliced
3 carrots, peeled, thinly sliced
1/2 cup cashews, roughly chopped
1 tbsp sesame seeds
1/2 cup coriander, roughly chopped
SAUCE INGREDIENTS:
3 tbsp soy sauce

3 tbsp water
1 tsp cornstarch
2 tbsp brown sugar
3 tsp sesame oil
METHOD:
. In a bowl, whisk together soy sauce, water, cornstarch,

brown sugar and sesame oil. Set aside.
. Cook the rice per package directions.
. In a large pan, on medium high heat, add oil, ginger and

garlic, cook for 30 seconds. Add carrots, cook for 1 minute,
stirring frequently.
. Stir in snap peas, pepper and sliced chicken, cook for another
1 to 2 minutes. Add sauce, stir to coat. Bring to a boil, then
remove from heat. Stir in coriander.
. Spoon rice onto a platter. Top with chicken and vegetables,

sprinkle with cashews and sesame seeds.
HAWAIIAN PINEAPLE MEATBALLS

SERVING SIZE: 4 meatballs per serving
MAKES: 8 servings
INGREDIENTS:
1 pound ground beef

1/4 cup onions, finely chopped
1/2 cup butter flavored crackers, finely crushed
1 large egg
1/4 cup water
1/2 tsp onion powder
3/4 tsp salt
1/2 cup brown sugar
2 tbsp cornstarch
1/3 cup white vinegar
1 tbsp soy sauce
1 (8 ounce) can pineapple chunks in syrup, with syrup
reserved
1/2 red bell pepper, cut into 1 inch chunks
METHOD:
. Preheat the oven to 350 degrees F.
. Coat a rimmed baking sheet with vegetable oil.
. In a large bowl, combine the beef, onions, crackers, egg,

water, onion powder, salt, and black pepper; mix well. Form
mixture into 1 inch balls and place them on a baking sheet.
. Bake in preheated oven for 15 to 20 minutes, or until no
longer pink in centre.
. Meanwhile, in a medium saucepan over medium heat,

combine the brown sugar, cornstarch, vinegar, soy sauce, and
reserved pineapple juice. Cook until the mixture starts to
thicken. Add pineapple juice and bell pepper and continue to
cook 5 to 7 minutes, or until thickened and heated through.
. Place meatballs in a large bowl. Pour sauce over the

meatballs and toss until evenly coated.
NOTE: Serve with rice, noodles or even with mashed potatoes.

EASY OLD FASHIONED CHICKEN

MAKES: 4 servings
INGREDIENTS:
2 tbsp vegetable oil

1/2 tsp salt
2 1/2 pounds chicken thighs (or drumsticks), (about 8 pieces)
1 (14 ounce) can white beans
2 (15 ounce) cans whole potatoes, drained and cut into half
1 (28 ounce) can diced tomatoes, undrained
2 tbsp tomato paste
2 tsp dried tarragon
2 tsp garlic powder
1/4 tsp crushed red pepper
METHOD:
. In a large pot, over medium heat, heat oil. Sprinkle salt over
chicken and cook for 10 minutes, or until browned on each
side, turning halfway through cooking.
. Add the onions and saute about 2 minutes. Add remaining

ingredients to chicken; mix well.
. Bring to a boil then reduce heat to low and let simmer for 30
minutes, or until the chicken is tender and cooked through.
GEORGE'S HUNGARIAN
SLOPPY JOES

MAKES: 6 servings
INGREDIENTS:
2 pounds ground beef

1 large onion, finely chopped
2 (15 ounce) cans tomato sauce
2 tbsp sweet relish
1 tbsp Hungarian sweet paprika
2 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp salt
1 tsp dried parsley
6 sandwich rolls (or hamburger buns), split, buttered, and
toasted
METHOD:
. In a large skillet, over medium high heat, brown the ground

beef and onions, 7 to 9 minutes, or until no pink remains in
beef; drain off excess liquid.
. Add the remaining ingredients except sandwich rolls; mix

well.
. Reduce heat to low and let simmer for another 8 to 10

minutes, stirring occasionally.
. Spoon the mixture evenly onto rolls or buns and serve hot.
HONEY GLAZED CHICKEN

MAKES: 4 servings
INGREDIENTS:
4 boneless, skinless chicken breasts

1/2 tsp salt, divided
1/2 tsp black pepper, divided
2 tbsp mustard, divided
1 (10 ounce) package fresh spinach
1/3 cup honey
METHOD:
. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp black pepper,
then brush both sides with 1 tbsp mustard.
. In a large skillet over medium-high heat, heat oil; cook

chicken 8 to 10 minutes, or until browned on both sides and is
no longer pink in centre. Remove to a platter.
. In the same skillet, add the garlic and spinach and cook for 2
to 3 minutes, or until spinach is wilted. Place in a bowl and
cover to keep warm.
. Add honey, remaining mustard, remaining salt and the

remaining black pepper to skillet and heat for 1 to 2 minutes,
or just until hot.
. Return chicken to skillet and heat just until the chicken is

hot, turning to coat with glaze. Serve chicken with spinach and
top with glaze.
DOWN-HOME CHICKEN
POT PIE

MAKES: 8 servings
INGREDIENTS:
1 1/2 sticks butter, divided

6 boneless, skinless chicken breasts (about 2 to 3 pounds), cut
into 1 inch chunks
Salt and black pepper for sprinkle
1/3 cup mustard
1 tbsp dried tarragon
1 1/2 cups heavy cream
1 1/2 cups milk
1 (12 ounce) package frozen peas
1 (12 ounce) package frozen dough sheets, thawed
METHOD:
. Preheat the oven to 425 degrees F. Grease a 9x13 inch baking

dish.
. In a large skillet over medium heat, melt 6 tbsp butter.

Sprinkle chicken with salt and black pepper, then add to skillet
and saute for about 5 minutes, or until no longer pink in the
centre. Transfer to platter; keep warm.
. Whisk mustard into skillet drippings. Add tarragon and

reduce heat slightly. Whisk in cream and milk, blending
thoroughly. Reduce heat to low and let simmer until sauce is
slightly thickened. Add the peas, return chicken to skillet, and
toss to coat completely.
. In a small microwaveable bowl, melt the remaining butter in
the microwave.
. In the baking dish, lay 1 sheet on the bottom, patting to fit

sides. Brush with butter. Add 4 more sheets, brushing with
butter between each layer. Place chicken mixture over sheets,
then place 5 more sheets over chicken, brushing with butter
between each layer. Trim the excess sheets to within 1 inch
edge of baking dish. Tuck edges neatly under and brush the
top with butter.
. Bake in preheated oven for 15 minutes, or until heated

through and the top is crispy and golden.
QUICK AND EAST POT ROAST
PREHEAT OVEN: 350 degrees F:

MAKES: 6 servings
INGREDIENTS:

1 (3 1/2 to 4 1/2 pound) chuck roast
2 large onions, cut in half and sliced thin
2 cups barbecue sauce
1 cup beef broth
2 tbsp hot sauce
1 tbsp chili powder
1/4 cup water
METHOD:
. In a Dutch oven over high heat, heat oil; brown chunk roast
on both sides. Place onions on top and around the roast.
. In a large bowl, combine the remaining ingredients. Mix well.

Pour mixture over the roast, and cover.
. Bake the roast for 2 1/2 to 3 hours, or until the beef is fork
tender.
. Remove the roast to a cutting board, cut into chunks, and

serve topped with sauce.
NOTE: You can serve this dish with mashed potatoes, peas or
with baby carrots.
QUICK AND EASY
CRUNCHY FRIED CHICKEN

MAKES: 4 servings
INGREDIENTS:
1 (3 to 3.1/2 pound) chicken, cut into 8 pieces

2 cups biscuit baking mix
1 tsp garlic power
1 tsp Hungarian red paprika
1 tbsp salt
2 tsp black pepper
1 cup milk
2 tbsp hot sauce (optional)
2 cup vegetable oil
METHOD:
. Place chicken in a large bowl of ice water and let sit for 30 to
40 minutes.
. In a second large bowl, combine the baking mix, garlic

powder, salt, and black pepper; mix well. In a third large bowl,
mix milk and hot sauce (if using).
. Remove the chicken from water, shaking off excess water,

and dip in seasoned baking mix then into milk mixture, and
again in seasoned baking mix, coating completely each time.
. In a large deep skillet, heat the oil over medium low heat
until it is hot and not smoking.
Fry coated chicken in batches for 10 to 12 minutes per side or
until golden and no longer pink remains, drain on a paper
towel lined platter.
. Serve right away, while it is hot.
NOTE: You can add hot sauce to give your chicken that extra
kick (but it is optional).
A CLASSIC SHEPHERD'S PIE
(HUNGARIAN STYLED)

INGREDIENTS:
5 potatoes, peeled, cut into chunks

2 pounds ground beef
1 cup butter, divided
2 cups onions, chopped
2 cups, carrots, shredded
1 tbsp Hungarian red paprika
1/2 cup beef broth
4 tbsp Worcestershire sauce
2 tbsp salt
1 (15 ounce) can mixed vegetables, drained
1 cup milk
METHOD:
. In a large pot of boiling salted water, boil the potatoes about

15 minutes, or until it is fork tender; drain. Mash the potatoes
and set aside.
. Meanwhile, in a large skillet over medium high heat, brown

the beef until no longer pink remains; drain off the excess fat.
Remove the beef to a bowl and set aside. In the same skillet,
over medium heat, melt 1/2 cup butter, Hungarian paprika,
saute the onions and carrots until tender. Add to beef skillet,
then add the broth, Worchestershire sauce, and salt. Slowly
stir in the mixed vegetables until ingredients are thoroughly
combined. Simmer for about 5 minutes.
. Mix remaining butter and the milk with the mashed
potatoes.
. Preheat the oven to 375 degrees F. Coat a large casserole

with with vegetable oil. Pour the contents of the skillet into
prepared casserole dish. Spread the potatoes evenly over the
top.
. Bake in the oven for 35 to 40 minutes, or until potatoes have

begun to brown lightly.
. Remove from the oven and let cool and set 5 minutes before
serving.
TANGY SWEET
MAPLE GLAZED HAM
PREHEAT OVEN: 105 minutes

MAKES: 8 servings
INGREDIENTS:
1 (5 to 6 pound) fully cooked semi boneless ham

1 cup maple syrup
1/4 cup orange marmalade
1 tbsp mustard
8 medium potatoes, peeled and cut into 2 inch chunks
1 (20 ounce) can pineapple chunks, drained
1 (7 ounce) jar maraschino cherries, drained.
. Preheat the oven to 350 degrees F. Line a roasting pan with
aluminum foil and coat the foil with vegetable oil. Place the
ham into the roasting pan.
. In a large mixing bowl, combine maple syrup, marmalade,

and mustard; mix well. Add the potatoes and toss, coating
completely. Place the potatoes around the ham and use the
remaining maple syrup mixture to coat ham on all sides.
. Sprinkle pineapple chunks and cherries over potatoes and

bake for 90 to 120 minutes, or until ham is golden and the
potatoes are fork tender, basting with pan juice and stirring
the potatoes every 30 minutes.
DELICIOUS CREAMY PORK CHOPS

MAKES: 4 servings
INGREDIENTS:

3/4 tsp salt, divided
4 boneless centre cut pork chops
1/4 cup white vinegar
1 (8 ounce) container sour cream
2 tbsp sugar
1/8 tsp ground cloves
2 bay leaves
METHOD:
. Combine flour, 1/2 tsp salt, and black pepper in a shallow

dish. Dredge pork breakfast chops in flour mixture.
. Heat oil in a large skillet over high heat. Add chops, and cook
for 5 minutes on each side or until golden. Remove the chops
from skillet.
. Add vinegar, and cook for 2 minutes, stirring to loosen

particles from the bottom of skillet. Stir in the remaining 1/4
tsp of salt, sour cream, and next three ingredients, simmer for
5 minutes.
. Remove and discard bay leaves; pour sauce over pork chops.
Serve hot.
CREAMY MASHED POTATOES
COOKING TIME: 20
MAKES: 6 servings
INGREDIENTS:
2 1/2 pounds Russet baking potatoes, peeled and cut into

chunks
1/2 stick (1/4 cup) butter, softened
1/3 cup milk
1 tsp salt
1 tbsp dried parsley
METHOD:
. Place potato chunks in a large soup pot and add just enough
water to cover, Bring to a boil over high heat and cook for 15
to 20 minutes or until tender; drain well and place either back
into pot or into a large bowl.
. Add the remaining ingredients and beat with an electric hand

mixer until smooth and creamy.
. Serve immediately while it is still hot.

ITALIAN STYLED GOULASH

MAKES: 4 servings
SERVING SIZE: 1 1/2 cups
INGREDIENTS:
1/2 pound elbow macaroni, cooked according to package

directions
1 pound ground beef
1/4 cup onion, chopped
1 (24 ounce) jar spaghetti sauce
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1 tsp salt
1/2 cup mozzarella, shredded
METHOD:
. In a large skillet, over medium-high heat, saute beef and

onions, stirring to break it up until no pink remains; drain
excess liquid.
. Add spaghetti sauce, garlic powder, Italian seasoning, salt,

and black pepper; mix well. Stir in the pasta and heat for 2 to
3 minutes or until heated through.
. Sprinkle mozzarella over the top and serve hot.

GOTTA DO WHAT
YOU GATTA DO BREAKFAST

MAKES: 4 servings
INGREDIENTS:

1 1/2 cup (left over), refrigerated diced potatoes
1/2 cup broccoli florets, chopped
1/3 cup red bell peppers, chopped
1/2 cup mushrooms, sliced
1 tsp garlic powder
1/2 tsp salt
4 large eggs
1/4 cup milk
1/4 cup cheddar cheese, shredded
METHOD:
. In a large nonstick skillet, over medium-high heat, heat the

oil. Add potatoes and onions and saute for 5 minutes. Stir in
broccoli, bell peppers, mushrooms, garlic, salt and black
pepper and continue to cook for 4 to 5 minutes, or until all
the vegetables are tender, stirring occasionally.
. Mean while, in a medium bowl, whisk together the eggs and

the milk. Pour mixture over the vegetables and reduce the
heat to low.
. Cover and cook for another 10 to 15 minutes, or until the

eggs are set. Sprinkle with cheddar cheese and cook, covered,
for another 1 minute. Slide out of the skillet onto serving
plates, cut into wedges.
. Serve right away while it is still hot.

JUCIEST AND MOST
FLAVORFUL CHEESEBURGERS
PREHEAT GRILL: Medium-high heat

GRILLING TIME: 15 minutes
MAKES: 8 servings
INGREDIENTS:

1 large sweet onion, thinly sliced
2 1/2 pounds ground beef
1 envelope (from a 2 ounce box) onion (or beef onion) soup
mix
1/3 cup chili sauce
1/4 cup water
1 (4 ounce) can diced green chilies, drained
8 slices pepper jack cheese
8 hamburger rolls, toasted
METHOD:
. Preheat the grill to medium-high heat. In an 8 inch square

disposable aluminum pan, combine the oil and onions; set
aside.
.In a large bowl, combine beef, onion soup mix, chili sauce,
water, green chilies and black pepper; mix well. Form into 8
patties and make an indentation in centre of each patty, using
your thumb. (This helps to prevent burgers from shrinking into
a ball as they cook).
. Place pan of onions on grill and cook for 8 to 10 minutes, or

until browned, stirring occasionally. Remove from heat, cover
and set aside.
. Place burgers on grill and cook for 8 to 12 minutes, or until

no pink remains, turning once during grilling.
. Top each burger with a slice of cheese and cook until cheese
is melted.
. Serve on toasted rolls (or buns) topped with grilled onions.

BETTYANN'S PEANUT BUTTER
BANANA WRAP

MAKES: 1 wrap
INGREDIENTS:
1 (8 inch) Tortilla shell

Peanut butter
Mayonnaise
1 lettuce leaf
METHOD:
. On shell spread peanut butter, then spread mayonnaise on

top of peanut butter.
. Place lettuce leaf on top. Peel banana and use the whole
banana at the one edge.
. Roll up to form a roll.

AMISH COUNTRY
CHICKEN CASSEROLE

MAKES: 6 servings
INGREDIENTS:
1 (8 ounce) medium egg noodles

1/2 cup butter
1 cup milk
1 tsp salt
2 cups chicken, chopped, cooked
8 ounce fresh mushrooms, sliced
1/4 cup Parmesan cheese, grated
METHOD:
. Cook the noodles according to the package directions; drain

and set aside.
. Preheat the oven to 350 degrees F. Coat a 9x13 inch baking

dish with vegetable oil; set aside.
. In a medium saucepan over low heat, melt butter; gradually

add flour, stir until smooth. Cook for 1 minute, stirring
constantly.
. Gradually add the chicken broth and milk; increase the heat
to medium and cook until the mixture is slightly thickened and
bubbly, stirring constantly. Stir in salt and pepper; set aside.
. In a large bowl, combine the noodles, chicken, mushrooms,

onions, and parsley; stir in sauce. Spoon the mixture into a
baking dish and sprinkle with cheese.
. Bake in the oven uncovered for 25 minutes, or until heated

through.
QUICK AND EASY
PORK CHOPS SHEET PAN DINNER
PREHEAT OVEN TO: 375 degrees F:

MAKES: 4 servings
INGREDIENTS:
1/2 pound small potatoes, cut into quarters

8 ounce small carrots
3 tbsp vegetable oil, divided
1 (1 ounce) package dry ranch dressing and seasoning mix,
divided
4 bone in centre cut pork chops, about 1/2 inch thick
METHOD:
. Preheat the oven to 375 degrees F. Coat a baking sheet with

vegetable oil.
. In a bowl, combine potatoes, carrots, and 2 tbsp oil; toss

with 2 tbsp dry ranch dressing mix until it is evenly coated.
Place on baking sheet.
. Brush pork chops with the remaining 1 tbsp oil and sprinkle
evenly with the remaining dressing mix. Arrange pork chops
between the potatoes and carrots on the baking sheet.
. Bake in the oven for 25 minutes or until the pork is no longer

pink in the centre and the vegetables are tender, turning the
pork halfway through cooking.
CHAPTER 3
BREADS &
BAKED GOODS
“ GOOD CUP
OF TEA
GOES GOOD
WITH SOME
GOSSIP.”
\
(A BASIC) COOKIE DOUGH
MAKES: 1 batch
INGREDIENTS:
1/2 cup unsalted butter, softened

1/3 cup granulated sugar
1/3 cup packed brown sugar
1 lg. Egg, room temperature
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
METHOD:
. Beat butter, granulated sugar and brown sugar in a large

mixing bowl, using an electric hand mixer on medium-high
speed until creamy and light in colour, 2 to 3 minutes.
(Alternatively, beat in bowl of stand mixer using paddle
attachment.) Beat in egg and vanilla, scraping down side of
bowl as needed. Set aside.
. Whisk together flour, cream of tarter, baking soda and salt in

separate bowl. Add to butter mixture; beat on low speed just
until combined.
. Use immediately as the base for cookies. Or cover and

refrigerate up to 3 days. Bring to room temperature before
using.
NOTE: You can use this cookie dough for making many
different variety of cookies, (use your imagination.)
FAMOUS SOUTHERN PUMPKIN PIE

MAKES: 1 pie or 8 servings
INGREDIENTS:
1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar
1/2 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 large eggs
1 (15 ounce) can pure pumpkin
1 (12 fluid ounce) can evaporated milk
METHOD:
. Combine sugar, salt, cinnamon, ginger and cloves in a small

bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and
sugar-spice mix. Gradually stir in evaporated milk. Pour into
pie shell.
. Bake for 15 minutes. Reduce temperature to 350 degrees F.;

bake for 50 minutes or until knife inserted in the middle
comes out clean. Cool on a wire rack for 2 hours. Serve right
away or refrigerate.
NOTE: Do not freeze as this will cause the crust to separate

from the filling.
TWO LAYERED PUMPKIN CHEESECAKE

ADDITIONAL: 3 hours
TOTAL TIME: 4 hours 10 minutes
MAKES: 8 servings
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar
1/2 tsp vanilla extract
2 large eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
METHOD:
. Preheat oven to 325 degrees F (165 degrees C).
. In a large bowl, combine cream cheese, sugar and vanilla.

Beat until smooth. Blend in eggs one at a time. Remove 1 cup
of batter and spread into bottom of crust; set aside.
. Add pumpkin, cinnamon, cloves and nutmeg to the

remaining batter and stir gently until well blended. Carefully
spread over the batter in the crust.
. Bake in preheated oven for 35 to 40 minutes, or until centre

is almost set. Allow to cool, then refrigerate for 3 hours or
overnight. Cover with whipped topping before serving.
MOIST OATMEAL COOKIES

ADDITIONAL: 95 minutes
MAKES: 2 dozen
INGREDIENTS:
1 cup butter, softened

1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
3 cup quick cooking oats
METHOD:
. In a medium bowl, cream together butter, white sugar, and

brown sugar. Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the
creamed mixture. Mix in oats. Cover, and chill dough for at
least one hour.
. Preheat the oven to 375 degrees F. Grease cookie sheets.

Roll the dough into walnut size balls, and place 2 inches apart
on cookie sheets. Flatten each cookie with a fork dipped in
sugar.
. Bake for 8 to 10 minutes. Allow cookies to cool on baking

sheet for 5 minutes before transferring to a wire rack to cool
completely.
EASY AMISH APPLE BREAD

MAKES: 2 loaf or 8 servings
INGREDIENTS:
1 cup oil
3 large eggs
2 cups sugar
3 cups diced apples
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup nuts, chopped (optional)
METHOD:
. In a bowl combine and set aside the eggs, oil, sugar, and
vanilla.
. In a bowl sift flour, cinnamon, baking soda, and salt. Add dry
ingredients to oil mixture gradually.
. Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf
pans for 1 hour 30 minutes to 1 hour 45 minutes.
. Cool 10 minutes in the pan. Sprinkle with sugar.

MOIST AND DELICIOUS
APPLESAUCE RAISIN CAKE

MAKES: 16 servings
YIELD: 1 9x13 inch pan
INGREDIENTS:

2 tsp baking soda
1 tsp ground cloves
1 tsp ground nutmeg
1 cup butter
2 cups white sugar
2 large eggs
2 ½ cup applesauce
1 ½ cups walnuts (optional)
2 cups raisins
METHOD:
. Preheat over to 375 degrees F (165 degrees C).
. Grease and flour a 9x13 inch pan. Mix together the flour,
baking soda, cinnamon, cloves and nutmeg. Set aside.
. In a large mixing bowl, cream together the butter and sugar

until light and fluffy. Beat in the eggs one at a time. Beat in
the flour mixture alternately with the applesauce. Fold in
the walnuts (if using) and raisins. Pour batter into prepared
pan.
. Bake in the preheated oven for 40 to 45 minutes, or until a

toothpick inserted into the center of the cake comes out
clean. Allow to cool.
AN AMISH CORN BREAD

MAKES: 1 loaf
INGREDIENTS:
¾ cup yellow cornmeal

1 cup flour
¼ cup sugar
¾ tsp salt
3 ½ tsp baking powder
1 cup milk
1 egg, beaten
¼ cup oil (or lard), melted
METHOD:
. In a large bowl, stir together all your ingredients.
. Mix liquid ingredients together. Make a well in the dry

ingredients, then add the liquid all at once. Beat thoroughly.
. Pour into a greased 8 inch square pan. Bake in the oven at

400 degrees F. for 25 to 30 minutes. Serve warm.
AMISH BAKED TOTATO BREAD

MAKES: 3 loaves
INGREDIENTS:
3 ½ cups of milk
6 tbsp white sugar
6 tbsp butter
2 tsp salt
½ cup mashed potatoes
2 packages dry yeast
½ cup lukewarm water
3 cups whole wheat flour
7 to 8 cups all purpose flour
METHOD:
. Scald milk. Add sugar, butter, salt and mashed potatoes. Cool
to lukewarm.
. Meanwhile, dissolve the yeast in water. Add to cool milk

mixture.
. Add whole wheat flour and 1 cup white flour. Beat 2 minutes
with hand mixer. Stir in 6 to 7 more cups flour until the dough
leaves the side of the bowl.
. Turn unto lightly floured surface. Knead gently until dough

forms into a smooth ball. Place in a greased bowl. Turn once
to grease the top of dough. Cover and let rise in a warm place
away from drafts until doubled, 1 ½ to 2 hours. Punch down
and let rise again until doubled.
. Turn unto floured surface and divide the dough into 3 equal
parts. Cover and let rest for 10 minutes.
. Form into 3 loaves and place in greased bread pans.
. Bake in the oven at 350 degrees F. for 35 to 40 minutes.

Remove from the pans and place on wire racks and let cool.
MENNONITE APPLESAUCE
CAKE

MAKES: 1 loaf
INGREDIENTS:
1 cup light brown sugar

¼ cup butter
1 cup applesauce
1 tsp baking soda
2 cups flour
1 cup raisins
½ tsp ground cloves
1 tsp cinnamon
A little nutmeg
Pinch of salt
METHOD:
. In a barge bowl, cream butter, sugar and spices. Add apple

sauce, flour and baking soda dissolved in a little warm water.
. Add raisins (or currants). Thoroughly beat and pour into a

loaf pan. Then bake in a 350 degree F. oven for about 50
minutes.
. If an icing is desired, use 1 cup pulverized sugar, piece of

butter size of a walnut and moisten with a little water. Spread
on cake, then let cool.
MENNONITE JOHNNY
(JOURNEY) CAKE
PREP TIME: 10
MAKES: 1 loaf
INGREDIENTS:
1 ½ cups yellow corn meal

¾ cup flour, sifted
¾ tsp baking soda
1 tsp salt
2 tbsp sugar
2 beaten eggs
1 ¼ cup buttermilk, (or sour milk)
¼ cup shortening, melted
METHOD:
. In a large mixing bowl, sift flour, cornmeal, soda, salt, sugar ,

buttermilk (or sour milk) and eggs, then add the flour mixture.
Mix well and stir in the melted shortening.
. In a greased pan (8x8x2 inches), and ingredients.
. Bake in preheated oven, at 375 degrees F. for 40 minutes.
. Let cool on the rack before serving.

MENNONITE QUICK
COFFEE CAKE

MAKES: 1 8 inch square pan
INGREDIENTS:
2 ¼ cups sifted flour

1 cup milk
1 tsp salt
1/3 cup shortening
1/3 cup white sugar
1 large egg
METHOD:
. In a bowl, sift flour, baking powder, and salt together. Cream

shortening and sugar and beat until fluffy. Add egg, beating
well, then milk. Add the flour mixture, stirring just enough to
moisten.
. Turn into greased 8 inch square baking pan.
TOPPING INGREDIENTS:
¼ cup butter
¼ cup sugar
1 cup dry bread crumbs
1 tsp cinnamon
TOPPING METHOD:
. In a bowl, cream butter and sugar. Add cinnamon and bread

crumbs. Blend well and sprinkle over cake dough.
. Bake in a preheated oven at 375 degrees F. for 40 to 50

minutes.
. Serve hot.
BETTYANN'S ONE EGG
LEMON POUND CAKE

MAKES: 1 loaf
INGREDIENTS:

2 tbsp baking powder
1 cup white sugar
½ cup butter
1 egg
1 cup milk
1 tsp lemon extract
METHOD:
. Preheat the oven to 350 degrees F. Grease and flour an 8x4

inch loaf pan.
. In a large bowl, mix flour, baking powder, sugar and salt. Cut
in butter. Break 1 egg into a measuring cup and then fill to
the 1 cup line with milk. Add to the dry ingredients and beat
well. Add vanilla and lemon for flavoring.
. Pour batter into an 8x4 inch loaf pan.
. Place in oven and bake at 350 degrees F. for 30 minutes or

until a toothpick inserted in the middle of the cake comes out
clean.
RED LOBSTER ® CHEDDAR BISCUITS

INGREDIENTS:
2 cups all-purpose flour

1 cup Cheddar cheese, shredded
1 tbsp salt
½ tsp garlic powder
2/3 cup milk
1 large egg
2 tbsp butter, melted
METHOD:
. Preheat oven to 400 degrees F. Butter a baking sheet.
. Combine flour, Cheddar cheese, baking powder, salt, and

garlic powder in a bowl.
. Combine milk, 1/3 cup butter, and egg in a separate bowl.

Mix into the flour mixture until chunky; be careful not to over
mix the batter.
. Drop batter by tablespoonful onto the prepared baking

sheet.
. Bake in a preheated oven for 10 minutes. Brush melted

butter on top and continue to bake until golden brown, about
5 minutes more.
MILLIE'S TUBE CAKE

INGREDIENTS:
6 eggs
1 ½ cups white sugar
1 tbsp icing powder
1 cup oil
1 ½ cup all-purpose flour
1 tsp Turkish coffee
METHOD:
. In a bowl with a electric mixer, beat eggs and sugar for about
15 minutes until very foamy. Add in the oil at lower speed a
little bit at a time. Add the flour and baking powder at low
speed a little at a time.
. Pour batter into a bundt pan that has bun floured lightly
leaving a small amount to mix with coffee.
. Pour coffee mixture around the top of the batter. Bake in a

preheated oven at 350 degrees F. for 15 minutes or until the
cake rises to pan level, then turn down the heat to 300
degrees F. and bake until done.
. Let cool slightly, then invert pan over plate. Dust with icing
sugar.
A LIGHT AND AIRY
CELEBRATION BUNDT CAKE

MAKES: 12 servings
INGREDIENTS:
1 (16.5 ounce) package lemon cake mix

2 large eggs
1 cup plus 2 tbsp champagne
1 cup confectioners' sugar
METHOD:
. Preheat oven to 350 degrees F. Coat a Bundt pan with butter.
. In a bowl, combine the cake mix, eggs, oil, and 1 cup

champagne. Mix well then pour into prepared pan.
. Bake in oven for 35 to 40 minutes, or until a wooden

toothpick inserted in the centre comes out clean. Let cool for
10 to 15 minutes then invert onto a platter, and let cool
completely.
. In a small bowl, mix confectioners sugar with remaining

champagne. Drizzle over the cake and serve.
NOTE: For an extra special look, garnish with whole

strawberries.
CHRISTMAS DRUM CAKE

MAKES: 10 servings
INGREDIENTS:
1 (18.25 once) package lemon cake mix, prepared according to

package directions.
2 to 3 drops blue food coloring
2 (16 ounce) containers of vanilla frosting
Candy coated chocolate pieces, for garnish
Thin prezel sticks, for garnish
2 lollipop, for garnish
METHOD:
. Preheat the oven to 350 degrees F. Coat two 8 inch round
cake pans with butter. Pour batter into prepared baking pans
and bake according to package directions; let cool to room
temperature.
. Place 2 to 3 drops of food coloring into 1 container of

frosting; mix well.
. Place one cake layer upside down on a serving platter.

Spread remaining white frosting on top of cake.
. Arrange candy coated chocolates and prezel sticks on sides of

cake. Place lollipop on top of cake. (to resemble a drum).
NOTE: This is also a good idea for children's birthday party.

APPLE HARVEST POCKETS

MAKES: 8 servings
INGREDIENTS:
1 (15 ounce) Package refrigerated rolled pie crust

2 cup apples, peeled , diced
1/3 cup sugar
Caramel topping (optional)
METHOD:
. Unroll the pie crust and place on a cutting board. Cut each
crust into quarters, making 8 wedges total.
. In a large bowl, combine the apples, sugar, flour, and

cinnamon; mix well.
. Spoon 1/3 cup of the apple mixture on one half of each

wedge. Fold the wedge over the filling. With a fork, crimp the
edges to seal the dough.
. Place on an ungreased baking sheet. Cut several small slits in

the top of each to allow steam to escape.
. Bake for 15 to 20 minutes, or until light and golden. Serve

warm or cool, or drizzle with caramel topping and serve with
ice cream.
HAM & CHEESE
CRESCENT SANDWITCH

TORAL TIME: 35 minutes
MAKES: 4 servings
INGREDIENTS:
1 can (8 ounce) refrigerated crescent rolls (8 count) or 1 can (8

ounce) refrigerated crescent dough sheet
4 cooked ham, thinly sliced
4 Swiss cheese, thinly sliced
METHOD:
. If using crescent rolls; Unroll dough; separate into 4

rectangles. Firmly press perforations to seal.
. On a ungreased cookie sheet, press or roll each to form 7x5

inch rectangle. If using dough sheet; unroll the dough; and cut
into 4 rectangles. On a ungreased cookie sheet, press or roll
each to form a 7x5 inch rectangle.
. Place one ham slice and 1 cheese slice in half over filling;
press edges firmly to seal.
. Bake in the oven for 10 to 13 minutes or until golden brown.

THE ROARING 20's CAKE

MAKES: 9 servings
INGREDIENTS:
2 cups brown sugar, firmly packed

2 cups hot water
1/4 cup (1/2 stick) butter
1/2 of a 15 ounce box of raisins (about 1 1/4 cups)
1 tsp salt
2 tsp ground cloves
1 tbsp lukewarm water
2 tsp baking soda
METHOD:
. In a medium sized saucepan, combine the sugar, hot water,

butter, raisins, salt, cinnamon, and cloves; bring to a boil and
cook for 5 minutes, stirring occasionally.
. Remove from heat and set aside to cool. When it is cooled

down, add the lukewarm water, baking soda, and flour, mix
well.
. Pour into a 8 inch square baking pan that has been coated
with butter and bake in the oven for 35 to 40 minutes, or until
a wooden toothpick inserted in the centre comes out clean.
A CLASSIC HUNGARIAN
BUTTER BASTED HERB CHICKEN

MAKES: 12 servings
INGREDIENTS:
1 (12 to 15 pound) chicken

2 sticks butter, softened
1 tsp poultry seasoning
1/2 tsp garlic powder
1 tsp salt
1 onion, peeled and quartered
2 celery stalks, cut in quarters
METHOD:
. Preheat the oven to 350 degrees F. Remove giblets and neck

from chicken; reserve for later use. Rinse the chicken with
cold water, pat dry, and place in a roasting pan breast side up.
. In a medium bowl, combine the butter, parsley, poultry

seasoning, paprika, garlic, salt and black pepper; mix well.
. Rub half of the mixture over outside of chicken. Reserve the

remaining herbed butter mixture for basting. Place onion and
celery in the cavity of the chicken. If you would like, now
would be the perfect time to tie the legs together with kitchen
twine.
. Cover the chicken with foil and roast 1 1/2 hours. Remove
foil and brush with the remaining herbed butter. Continue to
cook uncovered 1 1/2 to 2 more hours, or until thermometer
reaches 180 degrees in thickest part of thighs, basting with
herbed butter every 30 minutes. (MAKE SURE you do not
baste the last 30 minutes or to prevent any cross
contamination).
. Remove the chicken from pan and place on a cutting board

to cool 15 minutes before carving.
NOTE: To prevent cross contamination, be sure not to baste

the chicken with the herbed butter during the last 30 minutes
of cooking.
DODGE CITY PULLED BEEF
BRISKET
COOKING TIME: 2 HR 30 minutes

MAKES: 8 servings
INGREDIENTS:
1 (4 pound) beef brisket, fresh, cut into large pieces

2 onions, thinly sliced
2 (10 to 12 ounce) can onion soup
4 cups water
1 (11.25 ounce) package Te4xas toast, prepared according to
package directions
METHOD:
. In a large soup pot, over high heat combine brisket, onions,
soup, and water.
. Cover and bring to a boil. Reduce heat to low and let simmer
for 2 to 2 1/2 hours, or until the meat is fork tender.
. Shed the meat with fork and mix well. Serve over warm
Texas toast.
MEDITERRANEAN CHICKEN
PREHEAT OVEN TO: 350 degrees F.

MAKES: 4 serving
INGREDIENTS:
10 buttered flavored crackers

1 tsp butter, melted
1/4 cup sun dried tomatoes in oil, drained and chopped
2 cloves garlic, peeled, sliced into small pieces
1/4 tsp salt
1/4 tsp black peppercorns
4 boneless, skinless chicken breasts, butterflied
1 (4 ounce) package Parmesan cheese, sliced into 4 pieces
4 basil leaves
METHOD:
. Preheat your oven to 350 degrees F.
. Coat a 9x13 inch baking dish with butter. Then, in a

resealable plastic bag, crush crackers, add butter, mix, and set
aside.
. In a blender, combine sun dried tomatoes, oil, parsley, garlic,

1/4 tsp salt, and 1/4 tsp black pepper; process until the
tomatoes are finely chopped.
. Place the chicken breasts on a flat surface; open them up like

a book, then sprinkle lightly both sides with additional salt
and pepper.
. Place one piece of Parmesan cheese on one half of each
chicken breast and top each with basil leaf. Evenly spoon one
tsp of the sun dried tomato mixture over each basil leaf.
. Fold over top half of each chicken breasts, carefully place

stuffed breasts on baking dish.
. Spoon the remaining, sun dried tomato mixture evenly over

chicken and sprinkle with cracker topping.
. Bake for 25 to 30 minutes, or until the chicken is cooked

through and is no longer pink on the inside.
NOTE: You can also use Goat cheese instead of Parmesan

cheese if you desire.
EASY, BEEFY AND HEARTY
BEEF STROGANOFF

MAKES: 4 serving
INGREDIENTS:
2 tbsp butter
1 1/2 pounds boneless beef, top sirloin steak, thinly sliced
across the grain
1/2 tsp salt
1/2 pound fresh mushrooms, cut into 1/2 inch slices
2 (12 ounce) jars beef gravy
1/2 cup sour cream
1 pound wide egg noodles, cooked according to package
directions
METHOD:
. In a large skillet, melt the butter over medium-high heat.

Add steak, onions, salt, and pepper, cook 5 to 7 minutes or
until the steak is browned, stirring occasionally.
. Add the mushrooms and cook for 4 to 5 minutes or until

tender.
.Reduce heat to low, stir in gravy, and let simmer for 10

minutes or until heated through. Stir in sour cream, cook 1 to
2 minutes. Serve warm over noodles.
HUNGARIAN SHREDDED
CHICKEN SANDWICH

MAKES: 4 servings
INGREDIENTS:
1 pound boneless, skinless chicken thighs

1 large onion, thinly sliced
1 cup barbecue sauce
1/2 cup water
1/2 tsp Hungarian paprika
2 tbsp brown sugar
1 (16 ounce) package coleslaw mix
3 tbsp apple cider vinegar
1 tbsp granulated sugar
1 tsp salt
4 kaisers, cut in half and toasted
METHOD:
. In a large skillet over medium-high heat, cook the chicken

and onions 12 to 15 minutes, or until onions begin to brown.
Stir in the barbecue sauce, water, paprika, and brown sugar,
cover, and cook for 8 to 10 minutes, or until no pink remains
in the chicken.
. Remove the chicken to a cutting board. Using 2 forks, shred

the chicken by pulling it apart. Return the chicken to skillet
and stir until evenly coated with sauce. Over medium heat,
cook 2 to 3 minutes more or until heated through.
. Meanwhile, in a medium bowl, combine coleslaw,
oil,vinegar, granulated sugar, salt, and black pepper; mix well.
. Divide the chicken mixture evenly over 4 kaisers, top with

coleslaw, and serve.
CHAPTER 4
SALADS & DIPS

“ GOOD
CUP OF
COFFEE,
GOES GREAT
WITH GOOD
FRIENDS.”
PERFECT PAPRIKA CUCUMBER
SALAD

COST: Inexpensive
CHILLING TIME: 120 minutes
INGREDIENTS:
2 large cucumbers, 1/2 inch slices

1 medium onion, thinly sliced
2 scallions, chopped
1 tsp salt
1 tsp ground black pepper
1 tsp sugar
3 tbsp apple cider vinegar
Fresh Parsley for garnish
METHOD:
. Slice the cucumbers into 1/2 inch slices and place into a large
bowl.
. Peel the onions, slice it in half lengthwise and then crosswise

into thin half-moons. Place into the bowl with the cucumber.
. Add the scallions, salt, pepper, sugar, and stir.
. Add apple cider vinegar and paprika and cover.
. Chill for about 2 hours before serving to allow flavors to

blend.
. Garnish with fresh parsley just before serving.
QUICK AND EASY
GUACAMOLE DIP
PREP TIME:
MAKES: 1 ½ cups
INGREDIENTS:
2 ripe avocados, cut in half, pitted, and peeled

1 tbsp lime juice
½ cup tomatoes, chopped
1 tbsp onion, finely chopped
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
METHOD:
. Place avocados in a large bowl and mash it with a fork. Add

the remaining ingredients and blend until it is well combined.
The more you mash it, the smoother the guacamole gets.
. Serve immediately.
TIPS: To help prevent it from turning black, make sure that

you cover it with a plastic wrap and press the plastic wrap
down so that it sticks to the guacamole. This reduces the
exposure to air which helps keep it nice and green.
BETTYANN'S CHICKEN SALAD
CHILL TIME: 120 minutes

MAKES: 4 servings
INGREDIENTS:
2 cups cubed cooked chicken

½ cup celery, sliced thin
1/3 cup mayonnaise
½ tsp salt
½ tsp poultry seasoning
1/8 tsp onion salt
Dash of black pepper
METHOD:
. Mix all the ingredients in a bowl, toss, cover.
. Chill in the refrigerator for 120 minutes before serving.
NOTE:
This is great with other salads or can be used in sandwiches.

APRIL'S POTATO SALAD

MAKES: 8 servings
INGREDIENTS:
6 to 8 medium potatoes
1 large carrot, shredded
1 green bell pepper, diced
1 large onion, diced
Mayonnaise, enough to moisten
2 large eggs, boiled, finely chopped
Salt (to taste)
Black pepper (to taste)
METHOD:
. In a pot of water over medium heat.
. Peel and dice potatoes. Cook until done, drain.
. Cook eggs until they are hard boiled, once cooled peel and
chop finely.
. In a large bowl, shred the carrots, dice small the green bell
peppers and onions. Add to the potatoes.
. Mix together with mayonnaise.
. Add salt and pepper to taste. Once cooled let chill in the
refrigerator for 1 to 2 hours. Then serve.
CHAPTER 5
DESSERTS
“ A SMILE
IS WORTH
A
THOUSAND
WORDS.”
ALMOND SWIRL BROWNIES

MAKES: 16 squares
INGREDIENTS:
Cooking spray
1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup hot prepared coffee
1/2 cup almond butter, divided
1/3 cup salted alternative butter, softened
1 cup sugar
1/3 cup almonds, roughly chopped
METHOD:
. Preheat oven to 350 F. Mist 8 inch square glass baking dish

with cooking spray and line with parchment paper, leaving 1
inch overhang on 2 opposite sides.
. Whisk together flour, baking powder and salt in bowl. Set

aside.
. Place chocolate chips in separate large heatproof bowl; pour

hot coffee over top. Let stand for about 2 minutes, then stir
until melted and smooth.
. Stir in 1/4 cup almond butter, the butter alternative and

sugar. Let stand until sugar is dissolved, about 5 minutes. Stir
in flour mixture until smooth.
. Scrape into prepared baking dish, spreading evenly.
Microwave the remaining 1/4 cup almond butter until warm,
about 15 seconds. Drop almond butter by spoonful over the
top of the batter, spacing dollops evenly apart. Sprinkle with
almonds. Run skewer through batter to make swirled pattern.
. Bake until toothpick inserted in centre comes out with just a

few crumbs attached, 35 to 40 minutes. Let cool completely.
Cut into 16 squares.
TRES LECHES CAKE WITH EGG NOG
PREP TIME: 30 Minutes

READY IN: 14 hours, 15 minutes (including overnight soaking)
MAKES: 1 cake (or 16 cut pieces)
INGREDIENTS:
Cooking spray
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
6 large eggs, room temperature, whites and yolks separated,
divided
1 1/4 cups granulated sugar
1 cup milk, divided
3 cups egg nog
ICING INGREDIENTS:
1 1/2 cups whipping cream

1/2 cup icing sugar
1 cup chocolate and egg nog almond medley
METHOD:
. CAKE: Preheat oven to 350 F. Mist 13 x 9 inch glass baking

dish with cooking spray.
. Whisk together flour, baking powder and salt. Set aside.
. Beat egg whites in a separate large bowl on high speed

until soft peaks form. Gradually beat in granulated sugar until
medium peaks form. Add egg yolks; beat until combined.
. Add half of the flour mixture to egg mixture; mix on low

speed until combined. Beat in 1/2 cup milk until combined;
add remaining flour mixture and beat on low speed just until
combined. Scrape into prepared baking dish.
. Bake until golden brown and toothpick inserted in centre

comes out clean, 26 to 28 minutes. Let cool completely.
. Using a fork, poke holes all over the surface of the cake.
Combine egg nog with the remaining 1/2 cup milk in separate
bowls; pour over top of cake. Poke more holes all over the
surface of the cake and run tip of a sharp knife along the edge
of cake, letting the egg nog mixture seep down between cake
and baking dish.
. Cover and refrigerate overnight for the liquid to soak in, or

up to 3 days.
. ICING: Beat whipping cream in separate large bowl until soft
peaks form. Add icing sugar and vanilla; beat until stiff peaks
form. Spread over cake.
. Chop half of the almonds; sprinkle chopped and whole

almonds over cake. Cut into 16 pieces.
SCRATCH CARROT DESSERT CAKE

MAKES: 15 servings
INGREDIENTS:
2 1/2 cups all-purpose flour, plus extra for dusting

2 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
4 eggs
1 (20 ounce) can crushed pineapple in heavy syrup, drained
well
1 pound carrots, shredded
1 cup raisins
FROSTING INGREDIENTS:
1 (8 ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened
1 tsp fresh grated lemon peel
1 tbsp lemon juice
1/2 cup sifted confectioners' sugar
METHOD:

dish with butter, then dust with flour.
. In a large bowl, combine the flour, baking soda, cinnamon,

ginger, and salt.
. In another bowl, cream butter, brown sugar, and granulated

sugar until light and fluffy. Beat in eggs, one at a time. Beat in
pineapple, carrots, raisins, and vanilla extract. Gradually beat
in flour mixture until well blended. Pour into baking dish.
. Bake in the oven for 45 to 50 minutes, or until toothpick

inserted in the centre comes out clean. Let it cool completely
in baking dish.
. FROSTING: To make frosting, in a large bowl, beat together

cream cheese and butter until light and fluffy. Beat in lemon
peel and lemon juice. Gradually beat in confectioners' sugar
until smooth. Spread over cake.
NEW ENGLAND'S TRADITIONAL
BAKED RICE PUDDING

MAKES: 8 servings
INGREDIENTS:
2 cups cooked rice

3 cups milk
1/2 cup honey (or white sugar)
3 large eggs, slightly beaten
1 cup raisins
METHOD:
. In a medium mixing bowl, mix together the rice, milk, and

honey. Add the eggs, then stir in the raisins.
. Place the mixture in a well greased 2 quart baking dish and

bake in the oven for about 60 minutes, or until it is golden.
. Let cool before serving.

TRADITIONAL IRISH
LEMON PUDDING

INGREDIENTS:
4 tbsp butter, softened

4 large eggs, separated
1 cup all purpose flour
2 lemons, zested and juiced, plus juice from 2 more lemons
(total of 4 lemons)
2 1/2 cups milk
Icing sugar for sprinkling
METHOD:

dish with butter.
. In a medium bowl, cream together the butter and sugar. Add

egg yolks one at a time. Add flour; mix well. Add lemon zest
and juice, followed by the milk; mix well.
. In a medium sized bowl, beat the egg whites until stiff.

Gently fold egg whites into lemon mixture until it is
completely blended. Pour into baking dish.
. Bake in the oven for 40 to 45 minutes, or until it is very

lightly browned and set.
. Let cool slightly, and sprinkle with icing sugar, and serve
warm.
THE NOSTALGIC
BACK TO BASIC COFFEE CAKE
PREHEAT OVEN: 325 degrees F;

MAKES: 15 servings
INGREDIENTS:
1/2 cup mini chocolate chips

1/2 cup packed light brown sugar
1/2 cup chopped walnuts (optional)
2 cups granulated white sugar
2 sticks butter, softened
4 eggs
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
METHOD:

dish with butter.
. In a small bowl, combine the chocolate chips, brown sugar,

walnuts, and cinnamon; mix well and set aside.
. In a large mixing bowl with an electric mixer on medium

speed, cream together the granulated sugar and butter until it
is fluffy. Beat in eggs, vanilla, baking powder, baking soda, and
salt until smooth. Slowly add the flour and milk and beat
until it is well mixed.
. Pour half the batter into baking dish. Sprinkle half the
chocolate chips mixture evenly over the batter. Pour the
remaining batter over that, then sprinkle the top with the
remaining chocolate chip mixture.
. Bake for 45 to 50 minutes or until a wooden toothpick

inserted in the centre comes out clean.
. Serve warm, or allow it to cool completely before serving.

ABRAHAM LINCOLN'S FAVORITE
PRESIDENTIAL CAKE

MAKES: 12 servings
INGREDIENTS:
1 cup butter, softened

2 cups white sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup blanched almonds, chopped in a blender, until they
resemble a coarse flour
1 (16 ounce) vanilla frosting container
2 tbsp sliced almonds
METHOD:
. Preheat the oven to 350 degrees F. Coat a Bundt pan with oil,
then flour.
. In a large bowl, with an electric mixer, beat butter and sugar

until creamy. In a medium bowl, combine flour, baking
powder, and salt. Add to the butter mixture, alternating with
milk, and beat until well combined. Add almonds and vanilla;
mix well.
. In a medium bowl, beat the egg whites until stiff, then fold
into batter. Spoon evenly into Bundt pan.
. Bake in the oven 55 to 60 minutes, or until toothpick comes
out clean. Let cool 15 minutes, then invert onto a wire rack to
finish cooling. Place the cake on a serving platter.
. Remove lid and foil from the frosting container and

microwave for 20 to 30 seconds, or until it is pourable. Drizzle
thr frosting over cake and sprinkle with the sliced almonds.
GERMAN – AMERICAN CLASSIC
BLACK FOREST CAKE

MAKES: 12 servings
INGREDIENTS:
1 (16.5 ounce) package devil's food cake mix

3 eggs
3/4 cup water
1 (21 ounce) can cherry pie filling, drained, with 1/2 cup sauce
reserved
1 cup (1/2 pint) heavy cream
3 tbsp icing sugar
1 (16 ounce) container chocolate frosting
METHOD:
. Preheat oven to 350 degrees F. Coat two (9 inch) round cake

pans with oil, (or butter).
. In a medium bowl, combine cake mix, eggs, water, oil, and

revered cherry sauce; mix well. Divide the batter evenly
between prepared cake pans.
. Bake in the oven for 25 to 30 minutes, or until a toothpick

inserted in the centre comes out clean. Allow about 10
minutes to cool, then invert onto a wire rack to cool
completely.
. Beat heavy cream until stiff peaks form; beat in the icing
sugar. Place a cooled cake layer upside down on a serving
platter and cover the top with half of the whipped cream;
spoon cherries over the whipped cream.
. Place the second cake layer over the first and frost sides with
chocolate frosting. Frost top with remaining whipped cream.
. Serve, or cover loosely and chill until ready to serve.
NOTE: For the finishing touch, top the cake with chocolate
curls and additional cherries or chocolate covered cherries.
FRUITY PEACH POUND CAKE

COOLING TIME: 20 to 25 minutes
MAKES: 16 servings
INGREDIENTS:
1 cup (2 stick) butter, softened

3 cups granulated sugar
6 eggs
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 cup peaches, peeled and chopped (about 4 to 5 peaches)
Icing sugar for sprinkling
METHOD:
. Preheat the oven to 350 degrees F. Coat a 12 cup Bundt pan

with oil; lightly sprinkle with flour.
. In a large bowl, cream together butter and granulated sugar

until light and fluffy. Add the egg mixture. Add the sour cream
and beat on low until the mixture is smooth. Gently fold in the
peaches. Pour batter evenly into Bundt pan.
. Bake in the oven at 70 to 75 minutes, or until a toothpick

inserted in the centre comes out clean.
. Let cool for about 20 to 25 minutes, then invert onto a

serving plate. Let cool completely.
. Sprinkle icing sugar on top before serving.
NOTE: For this cake you can also make it with nectarines or
apples instead of using peaches (your choice).
COCONUTTY BREAD PUDDING

MAKES: 6 servings
INGREDIENTS:
2 (13.5 ounce) cans coconut milk

3 large eggs
1 cup white sugar
1/4 tsp salt
1 (16 ounce) day old bread loaf, cut into 1 inch cubes
1 cup sweetened flaked coconut
METHOD:
. Coat a 2 quart baking dish with oil.
. In a large mixing bowl, whisk coconut milk, eggs, sugar,

cinnamon, and salt. Add the bread cubes and coconut, stirring
gently just until the bread is moist.
. Pour mixture into a baking dish, then cover and chill for 60
minutes.
. Preheat the oven to 350 degrees F. Bake for 45 to 50

minutes, or until set in centre. Serve warm.
BEAR CLAWS WITH ALMONDS

MAKES: 1 1/2 dozen
INGREDIENTS:
1 (17.3 ounce) package frozen puff pastry sheets, thawed

1 (12 ounce) can almond filling
1 egg yolk
2 tbsp water
1/3 cup almonds, sliced
1 cup icing sugar
1 tbsp milk
METHOD:
. Preheat the oven to 400 degrees F. Coat 2 baking sheets with

oil.
. Cut each pastry sheet into 9 (3 inch) squares. Place about 2

tbsp almond filling onto each side of the square. Fold dough
over and press the edges to seal. Cut 4 slits about 1/2 inch
apart along the edge of the dough. Curve the pastry sightly to
resemble a bear claw and place on the baking sheet.
. In a small bowl, whisk together egg yolk and water, brush

egg mixture over pastries and sprinkle evenly with almonds.
. Bake for 15 to 18 minutes, or until golden. Remove from

baking sheets to a wire rack to cool.
. In a small bowl, whisk icing sugar and milk until smooth.

Drizzle over pastries and serve.
CREAMY CANDY BAR ANGEL

MAKES: 6 servings
INGREDIENTS:
3 (1.4 ounces each) chocolate covered toffee candy bars (like

Skor or Heath bars)
1 (12 ounce) package angel food cake
1 (5 ounce) package instant vanilla pudding
1 (12 ounce) container frozen whipped topping, thawed
METHOD:
. Crush candy bars in a food processor or in a mixer, or gently

tap wrapped bars with a hammer or some other heavy object.
Shred or crumble angel food cake into small pieces and put
into a 9 inch square baking dish.
. Mix the pudding according to package directions, adding

vanilla extract.
. Spoon pudding over shredded cake, spread whipped cream

topping over the pudding, sprinkle crushed candy bars over
the top.
. Serve right away or chill in the refrigerator before serving.

BRAND NEW ITALIAN APRICOT
BREAD PUDDING

MAKES: 10 servings
INGREDIENTS:
1 (1 pound) loaf day old Italian bread, torn into 1 inch pieces.
2 cups warm water
3 large eggs
1/2 cup dried apricots, finely chopped
1 tsp salt
1/2 cup icing sugar
2 tbsp apricot brandy (or apricot extract)
METHOD:
. Preheat the oven to 350 degrees F. Coat an 8 inch square

baking pan with oil.
. In a large mixing bowl, toss together the bread pieces and

water, soaking bread.
. In a small bowl, beat eggs, then stir in heavy cream. Add to

soaked bread along with apricots, vanilla, granulated sugar,
salt, and cinnamon; stir until it is well combined. Place in
prepared baking dish.
. Bake in preheated oven for 60 to 65 minutes, or until puffy
and firm in centre.
. In another small bowl, combine the icing sugar and brandy,

stirring until it is smooth. After removing finished pudding
from the oven, while it is still warm, top with apricot glaze.
COOL CARAMEL DESSERT SHOOTERS

MAKES: 6 servings
INGREDIENTS:
1 cup frozen whipped topping, thawed

2 tsp refrigerated chocolate caramel coffee creamer
2 tbsp graham cracker crumbs
1 cup refrigerated chocolate pudding
Caramel sauce for drizzling
Sea salt for sprinkling (optional)
METHOD:
. In a small bowl, gently combine whipped cream topping

and coffee creamer.
. In 6 small shot glasses or dessert cups, evenly distribute the

graham cracker crumbs. Spoon a layer of chocolate pudding
over the crumbs and dollop with whipped topping mixture.
. Drizzle with caramel sauce and sprinkle with sea salt (if
using).
. Refrigerate until ready to use.

ULTRA EASY APPLE PUDDING

MAKES: 15 servings
INGREDIENTS:

1 tbsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
2 tsp baking soda
8 tbsp (1 stick) butter (or margarine), softened
2 cups sugar
3 large eggs
2 cups milk
5 large apples, peeled, cored, and finely chopped
1/2 cup pecans, almonds, (or walnuts), chopped
METHOD:

dish with vegetable oil.
. In a large bowl, combine the flour, cinnamon, nutmeg,

allspice, and baking soda.
. In another bowl, cream softened butter until it is light and

fluffy. Beat in sugar; beat in eggs, one at a time. Stir in the dry
ingredients and milk alternately. Stir in the chopped apples
and nuts. Pour into prepared baking dish.
. Bake in the preheated oven for 55 to 50 minutes, or until

a toothpick inserted in the middle or in the centre comes out
clean.
. Let cool to room temperature.
. Once it is cooled cut into 15 squares or spoon into bowls and

top with whipped cream or ice cream.
REALLY GOOD RICE PUDDING

MAKES: 8 servings
INGREDIENTS:
1 1/2 cups water

3/4 cup uncooked medium white rice
2 cups milk, divided
1/2 cup white sugar
1/4 tsp salt
1 large egg, beaten
1 tbsp butter
METHOD:
. In a medium saucepan over high heat, bring water to boil.

Stir in rice, reduce the heat to low, let simmer, covered, for 15
to 20 minutes, or until the water is absorbed.
. In a large saucepan over medium heat, combine 1 1/2 cups

milk, the sugar, salt, and rice; mix well.
. Cook 10 to 15 minutes or until thickened, stirring constantly.

Stir in the remaining 1/2 cup milk and egg; cook for 2 minutes
more, stirring constantly.
. Remove from heat and stir in butter and vanilla. Place in

serving bowl and refrigerate until chilled.
SUMMERTIME
ORANGE CREAMY PUDDING

REFRIGERATE FOR: 15 minutes
SERVING SIZE: 1 cup
MAKES: 6 cups
INGREDIENTS:
1 (3 ounce) package orange gelatin

1 cup boiling water
1 cup ice cold water
1 (3.5 ounce) package instant vanilla pudding mix, reserve 1
tbsp
3 cups heavy cream
3/4 cup icing sugar
1 1/2 tsp vanilla extract
METHOD:
. In a large bowl, combine the gelatin and boiling water; stir

until gelatin is dissolved. Stir in the cold water and let sit for 5
minutes. Beat in dry pudding mix until thoroughly combined.
Refrigerate for 10 to 15 minutes.
. Meanwhile, in a large bowl, beat heavy cream, reserved 1

tbsp pudding mix, the icing sugar, and vanilla extract until stiff
peaks form. Fold 1/2 of whipped cream into gelatin mixture
until thoroughly combined.
. Divide 1/2 of pudding mixture into 6 parfait glasses or a

serving bowl. Layer evenly with the remaining whipped
cream, and top with remaining pudding mixture.
. Refrigerate for 60 minutes or until ready to serve.

TO-DIE-FOR HOMEMADE
CHEESE DANISH

MAKES: 15 servings
INGREDIENTS:
1/3 cup walnuts, chopped

1 cup sugar, divided
2 (8 ounce) cans refrigerated crescent rolls
12 ounce cream cheese, softened
3 tbsp butter, melted
METHOD:
. In a small bowl, combine walnuts, 1/4 cup sugar, and

cinnamon; set aside. Unroll 1 can of crescent dough and press
into bottom of a 9x13 inch baking dish, press seams together.
. In a large bowl, combine the cream cheese, remaining sugar,

and vanilla; mix well.
. Carefully spread the cream cheese mixture over dough.

Unroll remaining can of dough and place over the creamed
cheese mixture. Pour butter evenly over dough and sprinkle
with nut mixture.
. Bake for 20 to 25 minutes, or until golden brown. Let cool

before cutting.
HOMEMADE RASPBERRY
CREAM DANISH

MAKES: 18 servings
INGREDIENTS:

1/2 cup icing sugar, plus extra for sprinkle
1 (17.3 ounce) package frozen puff pastry, thawed
18 fresh raspberries
METHOD:
. In a medium bowl with an electric mixer, beat the cream

cheese, 1/2 cup icing sugar, and vanilla extract until smooth;
set aside.
. Unfold the puff pastry on a flat surface and cut into 9 equal
squares. Fold one corner of pastry, making sure slits do not
touch. Unfold the triangle and turn so point is facing up. Take
the top flap and fold it towards the 2 cuts near bottom. Take
bottom flap and fold it towards top edge.
. Place a tbsp of cream cheese mixture in the centre, then

place a raspberry on top. Repeat with the remaining pastry,
and place on baking sheet.
. Bake 18 to 22 minutes, or until golden brown. Let cool

slightly, then sprinkle with icing sugar.
EASY BLUEBERRY
SWIL CHEESECAKE

CHILLING TIME: 8 hours
MAKES: 8 serving
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened

1/2 cup sugar
2 large eggs
1 (9 inch) graham cracker crust
1 (21 ounce) can blueberry pie filling, divided
METHOD:
. In a large bowl, with an electric mixer on medium speed,

beat cream cheese until creamy; gradually add sugar, beating
well. Add eggs, one at a time, beating after each addition. Stir
in vanilla.
. Pour cream cheese mixture into graham cracker crust; spoon

2/3 cup blueberry pie filling over cream cheese mixture. Swirl
gently with a knife to create a marble effect. Refrigerate the
remaining pie filling for garnish.
. Bake cheesecake for 40 minutes or until centre is set. Let

cool completely on a wire rack.
. Cover and chill 8 hours. Dollop remaining pie filling over

cheesecake before serving.
UPSIDE DOWN
STRAWBERRY CHEESECAKE

MAKES: 6 servings
INGREDIENTS:

1 (4 serving size) package vanilla instant pudding and pie
filling mix
1/2 cup milk
2 tbsp sugar
1/2 tsp lemon juice
1 pint fresh strawberries, washed, hulled, and cut in half
4 graham crackers, crumbled
METHOD:
. In a medium bowl, beat heavy cream until stiff peaks form;

set aside.
. In a large bowl, beat cream cheese until creamy. Add

pudding mix, milk, sugar, and lemon juice, and continue
beating until smooth. Add whipped cream and fold until well
blended.
. Place strawberry halves in a 8 inch square pie plate. Spoon

cream cheese mixture over them and top with crumbled
graham cracker crumbs.
. Serve or cover and chill until it is ready to be served.

NO BAKE
PINEAPPLE FREEZER CAKE

MAKES: 8 servings
INGREDIENTS:
2 (3 ounce) packages ladyfingers, split in half (see note)

1 (20 ounce) can crushed pineapples, drained
1 (4 1/2 serving size) package instant vanilla pudding and pie
filling
1 (8 ounce) container frozen whipped topping, thawed
METHOD:
. Line a 9x5 inch loaf pan with plastic wrap, then line the
bottom and sides of the pan with ladyfingers.
. In a large bowl, combine the pineapple and pudding mix; mix
well then fold in the whipped topping. Spread 1/3 of the
mixture over the bottom layer of ladyfingers, then repeat
layers 2 more times with pineapple mixture and ladyfingers,
ending with a layer of ladyfingers.
. Cover an freeze at least 6 hours, or overnight.
. To serve, invert over a serving platter, remove pan and

plastic wrap, then slice.
NOTE: Make sure to use the soft, spongy ladyfingers, NOT THE
HARD biscuit type. If ladyfingers are unavailable, you can
substitute it for cut up poundcake.
QUICK AND EASY
CHERRY GERMAN BARS

MAKES: 12 servings
INGREDIENTS:
1 stick (1/2 cup) butter, softened

1/2 cup shortening
1 1/2 cup white sugar
3 large eggs
1 1/2 tsp baking powder
1/2 tsp salt
1 (21 ounce) can cherry pie filling
METHOD:
. In a large bowl, beat the butter, shortening, and sugar until

creamy. Add eggs and vanilla; mix well.
. In a medium bowl, combine flour, baking powder, and salt.

Slowly beat flour mixture into butter mixture until well
combined. Reserve 1 1/2 cups of dough; set aside. Spread
remaining dough in a 15x10x1 inch baking sheet.
. Bake 10 minutes. Remove from oven and spread pie filling

over crust. Spoon reserved dough in small mounds on top of
pie filling.
. Continue baking in the oven for 25 to 30 minutes, or until the
top is lightly golden.
. Let cool, then cut into 12 squares.

CLASSIC VANILLA PUDDING

MAKES: 4 servings
INGREDIENTS:
3/4 cup sugar

3 tbsp cornstarch
1/8 tsp salt
2 cups milk
2 large egg yolks
1 tbsp butter
METHOD:
. In a medium saucepan, combine the sugar, cornstarch, and
salt. In a medium bowl, whisk together the milk and egg yolks;
gradually stir into saucepan.
. Cook over medium heat for 8 to 10 minutes, or until the

mixture thickens and is bubbly, whisk constantly.
. Remove from heat and stir in butter and vanilla. Spoon into 4
individual serving dishes or into a large bowl.
. Cover with plastic wrap directly on surface of pudding and

refrigerate for 3 to 4 hours, or until it is firm.
OLD STYLED BREAD PUDDING

MAKES: 6 servings
INGREDIENTS:
4 tbsp (1/4 cup) butter, softened

2 cups milk
2 eggs
1/2 cup sugar
1/4 tsp salt
3 cups soft bread cubes (about 5 slices bread)
1/2 cup raisins
METHOD:
. Preheat the oven to 350 degrees F. Place butter in a small

bowl. Scald milk, (heat it to just below boiling point), and pour
it over the butter, stir to mix well.
. Beat eggs in a large bowl. Gradually stir in the milk mixture

then stir in sugar, salt, and cinnamon. Place bread cubes and
raisins in a 1 1/2 quart baking dish; pour in the milk mixture.
Stir gently to evenly moisten bread. Set baking dish in a large
pan; add hot water to large pan to come halfway up the sides
of the baking dish.
. Bake in the oven for 40 to 50 minutes, or until a knife

inserted into the pudding comes out clean.
. Serve warm or cold.

QUICK AND EASY
CHERRY CRUMBLE

MAKES: 6 servings
INGREDIENTS:
3/4 cup quick cooking oats, uncooked

1/2 cup brown sugar, packed
1/3 cup cold butter, cut into pieces
1 (21 ounce) can cherry pie filling
1/2 tsp almond extract
Vanilla ice cream
METHOD:
In a medium bowl, combine the oats, flour, sugar, and

cinnamon. Cut in butter with a pastry blender or 2 forks until
the mixture is crumbly.
. Combine pie filling and almond extract in a greased 1 quart

microwave sage baking dish. Sprinkle with crumb mixture.
Microwave, uncovered, at HIGH for 6 minutes or until
thoroughly heated.
. Top each serving with ice cream.

THANKSGIVING PUMPKIN
SPICE LATTE CAKE

MAKES: 1 cake
MAKES: 12 servings
INGREDIENTS:

2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup light brown sugar, packed
1/2 stick (1/4 cup) butter, melted, cooled
1 cup pumpkin puree
2 large eggs
INGREDIENTS FOR COFFEE BUTTERCREAM FROSTING:
3/4 tsp instant espresso powder

2 tbsp warm water
2 sticks (1 cup) butter, softened
4 1/4 cups icing sugar
INGREDIENTS FOR GARNISH:
1 cup frozen whipped topping, thawed

Chocolate ice cream topping for drizzle.
METHOD:
. Preheat the oven to 350 degrees F. Coat 2 (8 inch) cake pans

with vegetable oil.
. In a medium bowl, whisk together the flour, baking powder,

pumpkin pie spice, and salt.
. In a large bowl, whisk together granulated sugar, brown

sugar, melted butter, oil, pumpkin, and eggs. Add dry
ingredients to sugar mixture and mix until just combined.
. Pour the batter evenly into baking pans. Bake for 30 to 35

minutes or until a toothpick inserted in the centre comes out
clean. Let cool for 10 minutes, then turn out onto a wire rack
to cool completely. Slice each cake in half horizontally to make
4 layers.
. TO MAKE coffee buttercream frosting, in a small bowl,

dissolve espresso in water; set aside. In a medium bowl, with
an electric mixer, beat butter and icing sugar until it is fluffy.
Add espresso mixture and beat until smooth.
. Place one cake layer on platter and spread a thin layer of

frosting on top. Repeat with remaining layers, top and sides of
cake, spreading the frosting thin enough to leave the layers
exposed.
. TO GARNISH CAKE, spread whipped topping on top of cake.

Drizzle with chocolate topping and run a knife through
chocolate to create a swirl effect. Sprinkle lightly with
cinnamon.
CHAPTER 6
DRINKS & PUNCHES

“ DESSERTS
MAKES
A
GOOD
TREAT.”
GIN HONEY GINGER BEE'S KNEES

MAKES: 1 serving
INGREDIENTS:
1 tbsp liquid honey

ice cube
3 tbsp gin
2 tbsp lemon sour mix
Cocktail mixer
1/4 cup to 1/3 cup ginger soda
METHOD:
. Stir honey with 1 1/2 tsp hot water in a small glass until
dissolved. Let cool completely, about 10 minutes.
. Fill cocktail shaker halfway with ice. Add gin, lemon sour mix
and 1 tbsp of the honey mixture (discard remaining or reserve
to make another cocktail). Cover lid and shake vigorously until
the outside of the shaker feels cold, about 20 seconds.
. Pour into cocktail glass over ice and top up with soda.
TIPS:
Serving a crowd? Make a large batch of the honey mixture

ahead, then cool and refrigerate in a jar with a tight fitting lid ,
keeps for up to 2 weeks.
WHITE RUM AND EGG NOG
ICE CREAM FLOATERS

MAKES: 1/2 of recipe (about 1 1/4 cups)
INGREDIENTS:
4 scoops egg nog ice cream (about 1 1/3 cups total)

1/4 cup white rum (optional)
1 can sparkling water
Vanilla cherry soda, chilled
2 tbsp syrup (cherry syrup), plus 4 cherries divided
METHOD:
. Freeze 2 large serving glasses for 15 minutes.
. Scoop ice cream into chilled glasses, dividing evenly. Top

with rum (if using) and slowly pour sparkling water over top,
dividing evenly.
. Let stand until the ice cream starts to melt.
. Drizzle in cherry syrup and top with cherries, dividing evenly.

THE TENNESSEE TALL GLASS
COST: Moderate
TOTAL TIME: Under 15 minutes
TYPE OF DISH: Alcohol beverage, cocktails
INGREDIENTS:
2 1/2 ounce Single Barrel Tennessee whiskey

2 ounce (60 ml) fresh lemon sour (See Note)
3 dashes orange bitters
1 tbsp water
Chilled dry ginger ale
METHOD:
. In a mixing glass, add whiskey, water, fresh lemon sour (See

Note), and orange bitters.
. Shake with ice until well blended. Strain into an ice-filled tall
glass, spritz with dry ginger ale.
. Garnish with freshly cut orange slices and a swizzle stick.
NOTE: To make fresh lemon sour, simply mix two parts fresh,
filtered (to remove the pulp and seeds) lemon juice with one
part simple syrup. Lemon sour should be made the day that
you plan to use it, but will keep refrigerated in a clean bottle
for up to three days.
HONEY-LEMON BUTTERSCOTCH TEA

MAKES: 1 cup
INGREDIENTS:
1 cup hot tea

3 butterscotch hard candies
1 tbsp liquid honey
1/2 tsp lemon juice
1 cinnamon stick
METHOD:
. Make a pot of tea. In one cup add the candies, honey, lemon
juice, and cinnamon stick to the tea.
. Stir until the candies have all melted, or remove the
remaining pieces and cinnamon stick before drinking the tea.
NOTE: It is a perfect drink to warm you up on a cold chilly day

or to serve at your next tea party.
CHAPTER 7
SIDE DISHES
& OTHER
“ A WARM
BOWL OF
SOUP
WARMS A
COLD, COLD
HEART.”
OLD-STYLED CLASSIC STUFFING

MAKES: 8 servings
INGREDIENTS:
1/4 cup + 1 tbsp butter, divided, plus additional melted butter

for brushing baking dish
1 small onion, finally chopped
1 cup finally chopped celery (leaves and stalks) and/or kale or
Swiss chard stems (wilted celery or stems are fine to use here)
2 tsp poultry seasoning
1/2 tsp salt
8 cup chopped or torn stale bread, rolls, bagels and/or crusty
baguette (1/2 inch cubes)
1 cup to 1 1/2 cups chicken broth
METHOD:
. Preheat oven to 350 F. Brush 8 inch square glass baking dish

with butter.
. Melt 1/4 cup better in a large saucepan over medium-low

heat. Add onions and celery or stems; cook, stirring often,
until softened and light golden, 10 to 12 minutes. Stir in
poultry seasoning, salt and pepper.
. Stir in bread to coat; cook, stirring occasionally, 1 to 2
minutes. Stir in 1 cup broth (add another 1/2 cup broth if your
bread is extra dry or if you prefer a moister stuffing.
. Transfer to prepared baking dish. Cover with foil and bake

until heated through, about 15 minutes. Melt remaining 1
tbsp butter in microwave. Remove stuffing from oven;
uncover and brush with melted butter. Bake uncovered until
the top is golden and slightly crisp, 20 to 25 minutes.
EASY MADE COLESLAW DRESSING

MAKES: 6
YIELD: 6 serving
INGREDIENTS:
1/2 cup mayonnaise

2 tbsp white sugar
1 1/2 tbsp lemon juice
1 tbsp vinegar
1/4 tsp salt
METHOD:
. Whisk together mayonnaise, sugar, lemon juice, pepper,

vinegar, and salt in a bowl until smooth and creamy.
TIPS:
. You can pour it immediately over a 14 ounce package of

coleslaw mix or refrigerate until it is needed.
MENNONITE APPLE BUTTER
MAKES: 5 to 6 pints
INGREDIENTS:
4 qts apples
2 qts apple cider
1 tsp cinnamon
2 cups white sugar
2 cups dark corn syrup
METHOD:
. In a large pot, boil cider until reduced to 1 qt.
. Peel, core and slice apples thinly.

. Add to cider and cook slowly, stirring frequently until it
begins to thicken.
. Add sugar, corn syrup, and continue to cook until thick

enough to spread when it is cool.
. Seal in sterile jars.

EASY TO MAKE RANCH DRESSING

MAKES: 1 cup
INGREDIENTS:
1 cup mayonnaise
1/4 cup buttermilk
1 tsp white vinegar
1 garlic clove, minced
1 tsp fresh dill, minced
1/2 tsp sugar
1/8 tsp salt
1/8 black pepper
METHOD:
. In a medium mixing bowl, combine all the ingredients; whisk

until smooth.
. Serve, or cover and chill in the refrigerator for 60 minutes

until it is ready to serve.
VERSATILE HONEY MUSTARD DRESSING

MAKES: 2 cups
INGREDIENTS:
1 1/4 cups mayonnaise

1/3 cup honey
1 cup tsp white vinegar
1 tsp onion flakes, minced
2 tbsp yellow mustard
METHOD:
. In a medium bowl, whisk together all the ingredients until it

is smooth and creamy.
. Serve right away, or cover and let chill until it is ready to

serve.
NOTE: This is great tossed with spinach or mixed salad greens,

in seafood, or chicken salad, and over grilled chicken or fish.
FARMER'S CUCUMBER DRESSING

MAKES: 2 cups
INGREDIENTS:
1 cucumber, cut into small pieces

1 cup sour cream
1 cup mayonnaise
2 tbsp onions, chopped
1 tsp garlic powder
1/2 tsp salt
METHOD:
. In a food processor or blender, combine all the ingredients;
blend on medium-high speed until it is smooth.
. Cover and let chill in the refrigerator for 60 minutes or until it

is ready to serve.
THIS IS A
FREE e-BOOK
ENJOY!

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THIS BOOK IS TO YOU ALL.

George F. Felfoldi, D.D., PhD.

Dr. George Felfoldi is an Independent

The Healing Powers Of Blueberries

The Science of Mind Transformation

From My Table Cookbook

Kimberley's Famous Recipes

Do Not Stop Cooking

Farmer's Wife Olde And New Tyme Recipes

Cooking Through A Pandemic

Yes You Can Cook

SOUPS & STEWS

PREP TIME: 20 minutes

3 large baking potatoes, peeled and thinly sliced

. Preheat the oven to 325 degree F. In a casserole dish,

. Bake for 60 minutes. Uncover and bake for 30 to 40 minutes

You can also prepare ahead: The stew can be made up to 2

PREP TIME: 15 minutes

1 tbsp salted butter

. Heat butter and oil in a Dutch oven or a stock pot over

. Allow the wine to simmer with the onions for about 5

. Slip under the broiler for 2 to 3 minutes.

PREP TIME: 20 minutes

INGREDIENTS FOR DUMPLING

. In a medium bowl, mix 1 cup flour, baking powder, sugar and

PREP TIME: 20 minutes

2 tbsp unsalted butter

. Melt butter in a large stockpot over medium high heat. Add

. Add cabbage, broth, ham, potatoes, parsley, thyme,

3 cups Leftover cooked turkey (cubed)

. Break up the turkey in a large 6 quart pot. Add shortning,

. Stir in the carrots, onions.

. Simmer uncovered 20 to 25 minutes, stirring occasionally,

COOKING TIME: 120 minutes

1 (3 to 3 1/2 pound) chicken, put into 10 pieces

. In a large soup pot, combine all the ingredients except the

PREP TIME: 15 minutes

2 (28 ounce) cans crushed tomatoes

. Combine all the ingredients, in a large soup pot over medium

PREP TIME: 15 minutes

10 cups chicken broth

. In a large soup pot over medium high heat, combine broth,

. Spoon into bowls and serve right away.

INGREDIENTS & METHOD:

Add 1 quart homemade sauerkrout, 1 parsley root, 1 bay leaf

1 cup of cream or sour cream may be added just before

INGREDIENTS & METHOD:

1 (4 pound) cooking fowl (chicken)

THE three ingredients above – cut chicken in serving pieces.

Bring to a boil and noodles. Cook 20 minutes longer. Then

PREP TIME: 15 minutes

3 tbsp all-purpose flour

. Add the remaining ingredients and let simmer for 50 to 60

. Serve hot in soup bowls.

PREP TIME: 10 minutes

1 (250 g) package shredded turkey

. In a large pot on medium heat add olive oil, onions, carrots,

. Add thyme and garlic and cook for 1 minute.

NOTE: Try a twist. Add diced tomatoes in with the chicken

PREP TIME: 20 minutes

1 1/2 lb. Mini potatoes, larger potatoes cut in half or in

. Preheat oven to 400 F. Stir together vegetables, garlic, oil,