2023 - George Felfoldi (eBook-Cooking) Great Meals Made Easy, 502 Pages

GREAT MEALS
MADE EASY
By
George F. Felfoldi
© 2023, George F. Felfoldi
GREAT MEALS
MADE EASY
COPYRIGHT INFORMATION
© 2023, 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 And Dips
Chapter 5 – Desserts
Chapter 6 – Drinks & Punch
Chapter 7 – Kitchen Tips
DEDICATION
I would like to dedicate this e-Book
To my late mom and dad and
And also to all my readers
And friends.
THIS BOOK IS TO YOU ALL.

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

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. P.K. Fung, M.D.
Sun Life Financial
Toronto General Hospital
Toronto Western Hospital
Blog TO
News Canada
24Hr. Media
Mrs. Rosa Felfoldi
Dr. Sydney Davis, M.D.
Hi-Rise Media News Paper
Find-A-Rental
About.com
Vitality Magazine
Tonic Magazine
On The Go Magazine
Craft Canada
B.A. Hall
Dr. Herbert Kline, M.D.
Rose Ilona Felfoldi
Erno Yeno Felfoldi
Getty Images
Photo From (InterNet)
Italpasta Ltd.
ABOUT THE AUTHOR
Dr. George F. Felfoldi

Dr. George Felfoldi is an Independent
Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
has four grown children.
OTHER BOOKS BY
THE AUTHOR
2006
Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate
2007
The Healing Powers Of Blueberries

AMD – Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldi’s :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs and the Animals of the Bible
The Road to Better Health
The Gnomes in Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing the Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers of Watermelons
2008
The Healing Powers of Mangos
The Complete Book on Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look at Parapsychology
Angel Light Bible Studies (A complete 22 lesson course)
Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other God’s Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry
2009
The Science of Mind Transformation
A New Look at Scheurmann’s Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2 nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us
2010
The Devil And His Demons :Activities, Facts & Evidence
2012
Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey
2014
The Toe Nail Fungus Book

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

Cooking Is For Everyone
From My Table Cookbook
Good Food And Art Cookbook
The Book Of Ginger
Tranquility Of Mind, Modern Lyrics & Poetry
2017
Kimberley's Famous Recipes
2018
Don't Stop Cooking
Angels Of The Light
The Angels Connection
Hamsters Simplified
My Scottish Fold Long Haired Cat
Good 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

Light Approach To Stress Management
2021
Everyday Cooking
Cooking Through A Pandemic
Pandemic 2 Cookbook
The Facinating Facts Of Gnomes
Cherries, A Superfood
Healing Properties Of Bananas
Healing Properties Of Corn
Healing Properties Of Garlic
Healing Properties Of Paprika
Healing Properties Of Turmeric
Pears, A Superfood
Plums, A Superfood
Healing Properties Of Cranberries
Healing Properties Of Ginger
Healing Properties Of Pomegranate
Speaking To God Through Prayers
The Future Of Solar Power
2022
Cleaning And Kitchen Tips

From Hungarian And Scottish Kitchens
Blue Mountain Cookbook
Vintage Recipes
Yes You Can Cook
Health Benefits Of Ginger
A Modern Look At Poetry
2023
Cooking Is For Young And Old

Eating Healthy With George
Cooking Healthy With George
According To The Bible
Great Foods Made Easy
CHAPTER
SOUPS AND STEWS

WHAT IS IN THIS SECTION
Home Made Butternut Squash Soup

Potato & Broccoli Soup
Sweet Potato Soup
Potato & Carrot Cheddar Soup
Chicken Stew With Herb Dumplings
Chickpea Stew With Tomato And Sweet Peppers
Hungarian Tex-Mex Soup
Coconut, Carrot, Avocado Soup
Lemon, Lime Coconut Soup
Hungarian Butternut Squash Soup
Broccoli And Cauliflower Power House Soup
Hearty Hungarian Chicken Noodle Soup
Navy Beans & Tomato Soup
French Leek And Potato Soup
Classic French Onion Soup
Mad Midweek Tortilla Soup
Sweet Potato And Miller Soup
Classic Minestrone Soup
Spaghetti Ramen Soup
Home Made Beef Stew
Italian Christmas Soup
HOME MADE BUTTERNUT SQUASH SOUP
SOUP:
. 2 halves roasted butternut squash
. 2 cups vegetable broth
. 1 tsp garlic powder

. 1 tsp onion powder
. salt & black pepper
LIME CRÈME:
. ½ cup sour cream
. ¼ tsp lime zest
. 1 tbsp lime juice
In a small bowl, combine sour cream, lime zest and lime juice.
Whisk to combine.
METHOD:
Scoop flesh out of butternut squash with a spoon. In a
medium saucepan, combine broth, flesh of butternut squash,
garlic powder, onion powder, salt and pepper. Set pot over
medium heat and bring to a simmer, about 10 minutes. Puree
soup with a blender until it is smooth. Serve with a dollop of
Lime Crème and garnish with extra lime zest.
------------------------------------------------------------------------------------
POTATO & BROCCOLI SOUP
INGREDIENTS:
. 1 tbsp olive oil
. 1 large onion, chopped
. 3 cloves garlic, peeled and chopped
. 2 bunches chopped fresh broccoli
. 1 large potato, peeled and chopped
. 4 cups chicken broth
. ¼ tsp ground nutmeg

. Salt and pepper to taste
METHOD:
Heat olive oil in a large saucepan, and sauté onion and garlic
until tender. Mix in broccoli, potatoes, and chicken broth.
Bring to a boil, reduce heat, and simmer for 15 minutes, until
the vegetables are tender. With a hand mixer or in a blender,
puree the mixture until it is smooth. Return to the saucepan,
and reheat. Season with nutmeg, salt and pepper.
MAKES: 8 servings
SWEET POTATO SOUP
INGREDIENTS:
. 1 ½ cups chopped onions
. 1 tsp vegetable oil
. 1 ½ tsp crushed garlic
. 1 ½ tsp grated ginger
. 1 cup diced carrot
. 2 cups diced sweet potatoes
. 4 cups chicken stock

. 2 cups tomato juice
. ½ cup smooth peanut butter
. 2 tsp sugar
. 1 tsp hot sauce
GARNISH:
. ¼ cup chopped tomatoes
. 2 tbsp chopped cilantro
METHOD:
1. Saute the onions, garlic and ginger in oil until the onions
are soft, about 3 minutes.
2. Add the carrot, sweet potatoes and stock, cover and
simmer for 15 minutes or just until the vegetables are
tender. Place in a food processor along with tomato juice,
peanut butter, sugar and hot sauce and puree until
smooth. You may need to do this in two batches. Add
extra stock if too thick.
3. Garnish with tomatoes and cilantro.
4. Cooking time: 22 minutes.
MAKES: 10 servings.
“ MY MORNING
GETTER UPPER,
IS MY COFFEE “
POTATO & CARROT CHEDDAR SOUP
MAKES: 6 servings
INGREDIENTS:
. ¼ cup butter
. 2 lb russet potatoes, peeled and diced
. 3 carrots, peeled and diced
. 3 stalks celery, diced
. 1 large onion, finely chopped

. 1 cup cream
. 1 cup shredded cheddar cheese
. 4 tbsp chopped dill
METHOD:
1. In a heavy-bottomed pot, melt the butter over medium

heat. Add the carrots, potatoes, onions, celery, and salt
and pepper to taste. Cook, stirring often, until the
vegetables are beginning to brown and the onion has
softened.
2. Add stock and bring to a boil over high heat. Reduce heat
to simmer, covered, until the vegetables are tender, 20
minutes.
3. Puree half of the soup until smooth. Add the pureed soup
back to the pot. Stir in the cream. Reheat gently.
4. Remove the pot from heat. Stir in the cheese and dill and
season with salt and pepper to taste. Ladle up bowlfuls.
CHICKEN STEW WITH HERB DUMPLINGS
INGREDIENTS:
FOR THE CREAMY CHICKEN STEW:
. 1 tbsp Hungarian Paprika
. 1 tbsp olive oil
. 1 tbsp or so butter
. 2 boneless, skinless chicken breasts
. 3 celery ribs, diced

. 2 large carrot, diced
. 4 garlic cloves, thinly sliced
. 2 tbsp all-purpose flour
. 1 cup cream or milk
. 1 cup water
. 1 cup frozen mixed vegetables
. 1 tbsp thyme
. 1 tsp salt
. freshly ground pepper to taste

FOR THE DUMPLINGS:
. 1 cup all-purpose flour
. 2 tsp baking powder
. ½ tsp sugar
. ½ tsp salt
. A handful of chopped fresh parsley (or 2 green onions, thinly

sliced)
. ½ cup milk
. ¼ cup butter, melted
. ½ tsp Hungarian Paprika

METHOD:
1. Starting with making the stew. Heat your favourite heavy

skillet over medium-high heat. Pour in the olive oil, then
add the butter (the oil prevents the butter from burning).
Add and sear the chicken breasts, building a golden
brown crispy crust on each side, about 15 minutes total.
Remove the chicken to a plate.
2. To the skillet, add onions, celery, carrot, and garlic,
paprika, along with a splash or two of water to loosen
and dissolve all the flavourful browned bits. Stir and cook
until sizzling, 5 minutes or so. Reduce the heat to
medium. Sprinkle in the flour and stir until it’s evenly
absorbed by the butter. Pour some of the milk and stir
works again. Pour in the cream and water and continue
cooking, stirring often, until the sauce is thickened and
smooth.
3. Meanwhile, chop the chicken breasts into bite-sized
pieces. Return them to the pan along with the mixed
vegetables. Season with thyme, salt and pepper. Turn off
the heat.
4. TO MAKE THE DUMPLINGS, in a medium bowl, whisk
together the flour, baking powder, paprika, sugar and
salt. Stir in the parsley. Add the milk and melted butter,
and stir together well until the dough is just blended.
Return the chicken stew to a slow simmer. Spoon in 10 to
12 dumplings over the stew. Cook, uncovered, for 10
minutes, then cover tightly and cook until the dumplings
are fluffy and tender, about 10 more minutes. Spoon,
serve and share.
CHICKPEA STEW WITH TOMATO
AND SWEET PEPPERS
MAKES: 12 servings
If a thicker stew is desired, most of the water in which the

chickpeas are cooked can be drained before stirring into the
remaining ingredients.
INGREDIENTS:
. 2 cups chickpeas, soaked for 24 hours, then drained
. ½ cup olive oil
. 2 large sweet red peppers, seeded and chopped into small

pieces
. 1 small hot pepper, seeded and finely chopped
. 4 cloves garlic, crushed
. 4 medium tomatoes, finely chopped
. 4 tbsp finely chopped parsley
. 2 tsp salt
. 1 tsp black pepper
. 1 tsp basil
. ½ tsp cumin
METHOD:
1. Place the chickpeas into a pot, then top over with about
two inches of water.
2. Bring to a boil, then cover and cook over medium heat for
about two hours or until the chickpeas are tender, adding
more water if necessary.
3. In the meanwhile, heat oil in a saucepan, then stir-fry
sweet and hot peppers, onions, and garlic over medium
heat until the vegetables turn limp.
4. Stir in the remaining ingredients, then cover. Turn heat to
low and simmer for 30 minutes.
5. Stir in chickpeas with their water, then simmer for
another 10 minutes, stirring a few times. Serve.
HUNGARIAN TEX-MEX SOUP
PREP TIME: 15 minutes

COOKING TIME: 15 minutes
MAKES: 10 servings
INGREDIENTS:
. 1 lb pork shoulder or loin, cubed and trimmed of fat
. 1 tbsp vegetable oil
. 2 carrots, cubed
. 1 large green pepper, cubed
. 1 large onion, minced

. 3 cloves garlic, minced
. 1 (14 oz.) can diced tomatoes
. 1 (19 oz.) can black beans, drained and rinsed
. 1 (14 oz.) can mixed beans, drained and rinsed
. 1 tsp each, oregano, chili powder, cumin
. 1 tbsp Hungarian paprika
. 2 cups water
. Salt and pepper, to taste

. ½ cup cilantro, minced
METHOD:
1. Brown the pork in vegetable oil over medium-high heat in

a soup pot. Add carrot, green peppers, onions and garlic.
Saute for 2 minutes. Add your can of diced tomatoes,
black beans and the mixed beans. Stir in seasoning:
cumin, paprika, chili powder and oregano.
2. Add vegetable broth and water. Simmer for 30 minutes.
Add salt and pepper to taste.
3. Portion into 8 oz. bowls, garnish with a sprinkling of
cilantro.
TIP: To add some kick to your meal, you can add a minced
jalapeno.
COCONUT, CARROT, AVOCADO SOUP
MAKES: 6 servings
INGREDIENTS:
. 1 ripe avocado, peeled
. 2 small clove garlic, chopped
. 4 large carrots, peeled and diced
. 4 cups coconut milk
. 2 tsp freshly squeezed lime juice
. 1 tsp yellow curry paste

. Small handful of fresh cilantro leaves, torn
. Salt and freshly ground black pepper
. 1/2 cup roasted cashews, coarsely chopped
METHOD:
1. Special equipment; juice extractor and a blender.

2. In a blender, combine the avocado, garlic, carrot juice,
coconut milk, lime juice, curry paste, half of the cilantro
leaves, and salt and pepper to taste. Blend until smooth.
3. Serve garnished with cashews and the remaining cilantro
leaves.
LEMON LIME COCONUT SOUP
MAKES: 8 servings
INGREDIENTS:
. 1 tbsp sesame oil

. 1/2 onion, finely chopped
. 1 tbsp fresh ginger, chopped
. 2 celery stalk, finely chopped
. 1 cup shiitake mushrooms, sliced thinly
. 1 1/2 cup vegetable broth
. 2 cans (14 oz./400 ml each) coconut milk
. 2 small red chili peppers, minced
. 1 fresh lemongrass stalk, left whole, top cut off and pounded
. 1 fresh lemongrass stalk, tops cut off and thinly sliced
. Small handful of basil leaves
. Juice of 1 lime
. Salt and fresh ground pepper to taste
. 1/2 cup red bell peppers, julienned
METHOD:
1. Heat up the sesame and vegetable oil in a large pot and

saute the garlic, onions, ginger, celery, and mushrooms
until translucent, about 4 to 6 minutes. Add the vegetable
broth, coconut milk, chili peppers and lemongrass stalks.
2. Allow to simmer over low heat for at least good 10
minutes. Add your salt and pepper to taste.
3. Add the basil leaves and lime juice and serve garnished
with julienned red bell peppers.
HUNGARIAN BUTTERNUT SQUASH SOUP
INGREDIENTS:
. 1 medium butternut squash (about 2 lbs)
. 2 garlic cloves. Minced

. 1 tbsp flour
. 1/2 tsp Hungarian paprika
. 1/8 tsp cayenne powder
. 1 large bay leaf
. couple of shakes of nutmeg
. salt and pepper to taste
OPTIONAL TOPPINGS:
. 3/4 cup sour cream

. 1/4 freshly chopped parsley
METHOD:
1. You can do this step the day before to save a little time.
Cut squash in half lengthwise and put seeds aside. Roast
squash, cut side down in a greased baking pan at 400 F.
For 40 to 50 minutes. When cooked, scoop out pulp and
set aside to cool. NOTE: You can roast the seeds in a
separate pan – season with a little olive oil and seasoned
salt and bake about 10 minutes at 400 F. - makes a nice
snack for later, you do not need these seeds for the soup
recipe.
2. In a large pan saute the onions and garlic in the vegetable
oil until tender. Add flour, paprika, cayenne powder, bay
leaf and a dash of salt and pepper. Stir in the chicken
broth and boil for 2 minutes, then simmer for 20 minutes,
allow to cool at room temperature.
3. Place the squash and broth mixture in a blender and
blend until smooth, return fully blended mixture to a
large pan and heat through.
4. Once warmed up, serve the soup with a dollop of sour
cream, and a few shakes of nutmeg to give it that
delicious look (optional).
5. Enjoy, this soup it also freezes well, simply split into
portion sizes before freezing.
BROCCOLI AND CAULIFLOWER
POWER HOUSE SOUP
INGREDIENTS:
. 1 tbsp canola oil
. 1 medium onion, diced
. 1 tbsp garlic, minced
. 2 cups broccoli, florets
. 2 cups cauliflower, florets
. 2 cups carrots, diced

. 1 carton no-salt added chicken broth
. 1/2 tsp salt, to taste
. 1 cup milk
METHOD:
1. In a large pot, heat canola oil over medium heat. Cook

onions for 3 to 4 minutes until they start to soften.
2. Add garlic, broccoli, cauliflower and carrots. Cook for 4 to
5 minutes, until broccoli is bright green.
3. Add paprika, broth and salt. Bring to a boil. Cover and
simmer for 20 minutes or until the vegetables are tender.
4. Blend vegetable mix using a blender. Stir in the milk.
Ladle into bowls and serve.
HEARTY HUNGARIAN CHICKEN
NOODLE SOUP
INGREDIENTS:
. 1 tsp oil
. 6 to 8 chicken thighs, cut into 1 inch chunks
. 1 medium onion, diced
. 2 tbsp garlic, minced
. 1 tbsp ginger, minced
. 2 cups sliced carrots

. 2 cups sliced mushrooms
. 1 cup sliced celery
. 1 tbsp paprika, leveled
. 1/2 turmeric
. 1 tsp salt, to taste
. 1/4 tsp black pepper
. 1/4 tsp cayenne powder
. 2 carton (900 ml) no-salt chicken broth
. 2 cups uncooked egg noodles

. 1 can (19 oz.) lentils, drained and rinced
. 1/4 cup lemon juice
METHOD:
1. In a large cooking pot, heat oil over medium heat. Brown

chicken, about 5 minutes and remove to a bowl.
2. Add onions, garlic, ginger, carrots, mushroom, celery and
seasoning to pot. Cook for 4 minutes. Add broth and
bring to a boil. Return the chicken to pot. Add egg
noodles and lentils. Cover and let simmer for 15 minutes.
Remove from heat and stir in lemon juice.
NAVY BEANS & TOMATO SOUP
MAKES: 4 servings
COOKING TIME: 4 hours
INGREDIENTS:
. 10 cups water
. 1 1/4 cup dried navy beans

. 4 large cloves garlic, minced
. 2 dried red chilies, crushed
. 3 onion - flavoured stock cubes
. 2 tbsp olive oil
. Salt and pepper, to taste
. 1 can (28 oz.) crushed tomatoes
. 4 large handful of chopped fresh spinach
. 2 large handful of chopped basil leaves
. Parmesan cheese, grated (optional)

METHOD:
1. In a large cooking pot, place the water and beans, cover

and bring to a boil. Reduce the heat to medium-low and
cook, covered, stirring occasionally, for about 2 1/2 hours.
2. Add the garlic, dried chili, stock cubes, olive oil, salt and
pepper to taste and cook for a few minutes.
3. Add the crushed tomatoes and cook for 15 minutes. Add
the greens and basil and cook for another few minutes.
4. For garnish: Sprinkle a little cheese on top of the bowl of
soup before serving.
FRENCH LEEK AND POTATO SOUP
The two ingredients that Christopher Columbus introduced to

Europe during his explorations of the Americas was sweet
potatoes and peppers. This recipe comes from that time
period.
MAKES: 8 serving
INGREDIENTS:
. 2 tbsp butter
. 4 large leeks, white part with just a bit of greens, cleaned and
thinly sliced

. 1 tbsp ground cumin
. 1/2 tsp salt
. 1/2 tsp cracked black peppercorns
. 6 cups chicken stock, divided
. 3 medium sweet potatoes, (about 2 lbs.) peeled and cut into

1 inch cubes
. 3 green bell peppers, diced
. 1 red chili pepper, minced (optional)
. Sea salt (optional)
. Roasted red pepper strips (optional)

. Finely chopped chives
METHOD:
1. In a large skillet, heat butter over medium heat. Add

leeks and cook, stirring, until softened, about 5 minutes.
Add garlic, cumin, salt and peppercorns and cook,
stirring, for 1 minute. Add 2 cups of the stock and stir
well. Transfer to a large cooking pot.
2. Add the remaining 4 cups of stock and sweet potatoes.
Cover and cook on high heat for 3 hours, until potatoes
are tender. Add the green peppers and chili pepper, if
using. Cover and cook for 20 minutes, until the peppers
are tender. Season to taste with salt, if using.
3. Puree using a blender in batches. To serve, ladle soup into
bowls and garnish with roasted red pepper strips, if using
and chives.
NOTE: This soup tastes the best when it is made with sweet
potatoes, but if you prefer substitute an equal quantity of
acorn squash. Or if you prefer, to use one red and one green
bell pepper, will get a different taste. (Your choice).
CLASSIC FRENCH ONION SOUP
MAKES: 6 servings
INGREDIENTS:
. 6 onions, thinly sliced

. 3 tbsp melted butter
. 1 tbsp granulated sugar
. 8 cups beef broth
. 1 tsp salt
. 1 tsp cracked black peppercorns
. 1 sliced baquette (about 1/2 inch thick)
. 2 cups shredded Swiss cheese
METHOD:
1. In a medium large cooking pot, combine onions and

better. Stir well to coat onions thoroughly. Cover and
cook on high for for 5 minutes until the onions are
softened. Add sugar and stir well. Cover and cook on high
for 1/2 hour, stirring two to three times to ensure that
onions are browning evenly.
2. Add broth, salt, pepper. Cover and cook for another 1/2
hour.
3. Preheat broiler. Ladle soups into 6 ovenproof soup bowls.
Place 2 slices of baquette in each bowl.
4. Sprinkle liberally with cheese and broil until top is bubbly
and brown, 2 to 3 minutes.
5. Serve right away.
MAD MIDWEEK TORTILLA SOUP
MAKES: 4 servings
INGREDIENTS:
. 2 onions, finely chopped
. 1 can (28 oz.) diced tomatoes, with juice

. 2 cups chopped cooked chicken
. 1 cup corn kernels (no need to thaw if frozen)
. 1 tbsp ground cumin
. 1 tbsp dried oregano
. 1/2 tsp Salt

. 1/4 black pepper
. 2 cups crushed corn tortilla chips
. 1 tbsp chopped fresh cilantro

. 1 tsp chili powder
. 2 tbsp freshly squeezed lime juice
. Shredded Cheddar cheese
. Sour cream
1. In a large cooking pot, combine garlic, onions, tomatoes,

chicken, corn, oregano, cumin, 1/2 tsp salt, 1/4 pepper
and broth.
2. Cook and let simmer for about 1/2 hour, until onions are
tender and soup is bubbling.
3. Stir in half the tortilla chips and cilantro.
4. In a small bowl, combine chili powder and lime juice until
smooth. Stir into the soup.
5. Cook for another 20 minutes, until the tortilla chips are
softened and soup is thickened. Adjust seasoning with
salt and pepper, if desired.
6. Ladle into bowls and garnish with the remaining tortilla
chips, cheese and sour cream.
SWEET POTATO AND MILLER SOUP
MAKES: 6 servings
VEGAN FRIENDLY
INGREDIENTS:
. 1 tbsp vegetable oil or butter
. 3 carrots, peeled and diced

. 3 stalks celery, diced
. 2 tsp gingerroot
. 2 tsp Hungarian paprika
. 1 tsp grated orange zest
. 2 cups sweet potato puree
. 6 cups vegetable stock (or chicken stock)
. 3/4 cup millet, toasted
. 1 cup freshly squeezed orange juice

. 1/4 cup maple syrup
. Salt and black pepper, to taste
TO GARNISH: Walnuts and yogurt (optional)
METHOD:
1. In a large cooking pot, heat the oil over medium heat for
30 seconds. Add the onions, carrots, celery and cook,
stirring, until the carrots have softened, about 7 minutes.
2. Add the garlic, ginger root, paprika and orange zest and
cook, stirring for 1 minute.
3. Add sweet potatoes and stock and stir well. Bring to a
boil. Stir in your millet.
4. Reduce the heat to low. Cover and let simmer until millet
is tender and flavours have blended, about 30 minutes.
5. Add orange juice and maple syrup and heat through.
Season with salt and pepper.
6. Ladle into bowls and garnish with toasted walnuts and a
drizzle of yogurt (optional).
CLASSIC MINESTRONE SOUP
PREP. TIME: 15 minutes

TOTAL TIME: 70 minutes
MAKES: 8 servings
INGREDIENTS:
1/2 pkg Ditali pasta
1/4 cup canola oil, (or vegetable oil)
1 can tomatoes, diced
1/4 cup tomato paste
1 tsp oregano, dried
1 tsp thyme, dried
1 tsp salt
1/2 tsp black pepper, freshly ground

8 cups chicken broth, (or vegetable broth)
1 can kidney beans
6 cups baby spinach
2 bay leaves
METHOD:
Heat your oil in a heavy bottom saucepan set over medium

heat.
Add the carrots, onions, celery, garlic, oregano, thyme, salt

and black pepper.
Cook, stirring often, for 10 minutes or until it is tender.

Stir in tomato paste; cook for 2 minutes.
Pour in the broth and diced tomatoes; add the kidney beans
and bay leaves.
Simmer for 30 minutes or until the vegetables are tender and

the soup thickened.
Stir in ditali and spinach; cook for 10 minutes or until shells

are tender and spinach is wilted. Adjust seasoning to taste.
Discard the bay leaves.
Serve with Swiss chard microgreens, or Parmesan cheese.

SPAGHETTI RAMEN SOUP

MAKES: 4 servings
INGREDIENTS:
1 pkg spaghetti noodles
2 tbsp vegetable oil
1 clove garlic, minced
6 cups vegetable broth
4 tbsp soy sauce
1 tsp Chinese 5 spice powder
4 baby bok choy, cut in haves lengthwise
4 green onions, thinly sliced

1 pkg roasted seaweed, cut in 1/2 inch strips
2 eggs, cut lengthwise
METHOD:
Heat the vegetable oil in a large pot over medium heat. Add
the minced garlic and saute for a few seconds until it is soft
and translucent.
Add the broth, water, soy sauce, Chinese spice and stir until
mixed. Reduce the heat to low and let it slowly simmer as you
cook the pasta and the 2 eggs.
Fill a small pot of water and bring it to a rolling boil. Gently

add the eggs and boil for 7 minutes for a soft yolk. If you
prefer it to be a bit harder, then boil for an extra minute.
Remove from heat, drain and rinse with cold water
immediately to stop the egg from cooking further. Set aside to
cool slightly before peeling.
Bring a large pot of water to a rolling boil. Add the pasta and
cook for 8 minutes until al dente. Drain and divide into 4
medium deep soup bowls.
At this point, add the bok choy to the simmering broth and let
cook for 2 minutes until it is slightly soft.
Peel eggs and slice them in half lengthwise.
Divide broth and bok choy among the 4 bowls.
Top with green onions, seaweed and half an egg. Then serve
hot.
HOME MADE BEEF STEW

MAKES: 8 servings
YIELDS: 8
INGREDIENTS:
2 pounds beef chunk stewing meat, cubed, cut into 1 inch

pieces
1 tsp vegetable oil
1 medium onion, chopped
3 carrots, peeled, cut into rounds
3 stalks celery, chopped
Salt, (or to taste)

Freshly ground black pepper
3 cloves garlic, minced
1/4 cup tomato paste
6 cups beef broth
1 cup water
1 tbsp Worcestershire sauce
1 tsp (dried or fresh) thyme leaves
2 bay leaves
1 lb baby potatoes, halved

1 cup frozen peas
1/4 cup parsley, freshly chopped, FOR GARNISH (optional)
METHOD:
In a large heavy bottomed pot over medium heat, heat the oil.
Add the beef and cook until seared on all sides, about 10
minutes, working in batches if necessary. Transfer the beef to
a plate.
In the same pot, cook the onions, carrots, and celery until they
are soft, about 5 minutes. Season with salt and black pepper.
Add the garlic and tomato paste and cook until the garlic is
fragrant and the tomato paste has darkened, about 2 minutes.
Add beef back to the pot then add the broth, water,
Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce the heat to a simmer. Season with

salt and pepper. Cover and let simmer until the beef is tender,
about 30 to 45 minutes.
Add the potatoes and simmer, covered, until potatoes are

tender, about 15 minutes.
Remove the bay leaves. Stir in the peas and cook until warmed
through, about 2 minutes. Season stew to taste with salt and
black pepper, then ladle into serving bowls and garnish with
freshly cut parsley if desired.
ITALIAN CHRISTMAS SOUP

MAKES: 16 servings
YIELDS: 3 1/3 quarts
INGREDIENTS:
1 (5 lbs) chicken, boiler / fryer
2 tsp salt, divided
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
2 1/2 tsp black pepper, divided
1 lbs ground beef
2 cups instant white rice, uncooked

1 (10 ounce) frozen spinach, chopped, thawed
3 eggs, beaten
METHOD:
Place the chicken into a 6 quart stockpot; add your water to

cover. Slowly bring to a boil over high heat. Reduce heat; let
simmer, uncovered for 120 minutes.
Meanwhile, in a large bowl, mix 1 1/2 tsp , salt, oregano,

parsley, basil and 1 tsp black pepper. Add beef; mix lightly but
thoroughly. Shape into 1/2 inch balls.
Remove the chicken from pot; let cool. Return the broth to a
simmer; add the meatballs, cook uncovered, about 8 to 10
minutes or until the meatballs are cooked through.
Remove the meat from the chicken; shred the meat with two
forks and return to the pot.
Discard the bones from the chicken and skin.
Bring the broth to a boil; stir in the rice and spinach.
Reduce the heat to simmer, covered, about 5 minutes. Drizzle

beaten eggs into soup, stirring constantly. Stir in the remaining
salt and black pepper.
Serve in soup bowls, hot.

“ ALIENS COME TO
THIS PLANET TO
EAT OUR FOOD, AND
DRINK OUR COFFEE AND
TAKE OUR BEER.”
CHAPTER
MAIN DISHES
Green Vegetable Frittata Squares

Brussels Sprouts With Sage And Chestnuts
BBQ Grilled Red Pepper Rolls
BBQ Ground Pork Kobobs
Pork Medallions With Mushrooms
Orange Pecan French Toast
Honey Mustard Grilled Chicken
Hawaiian Chicken Kabobs
Breaded Baked Chicken
Mixed Veggie And Steak Chili
Lemony Barley Risotto With Leek And Peas
Hungarian Red Wine Braised Beef
Toad In The Hole
Italian Meatloaf With Eggplants
Turkey Spaghetti Moonlight
Pork Medallions With Apple Slices
Beef Kaftas With Tahini Sauce
Hungarian Beef Kafta
Typical Scottish Haggis
Stuffed Corn Squash With Beans And Tomatoes
Italian Penne And Rapini Tuna Pasta
Real Hungarian Style Baked Beans
Family Friendly Stout Chili
Mexican Style Chicken And Rice
Home Made Salisbury Steak
Tasty Rice Dish Casserole
Traditional Poultry Dressing
Hungarian German Pot Roast
Sicilian Steak Jelly Roll Style Bake
Homemade Polish Hungarian Pierogies
Roasted Pork With A Twist
Casual Hungarian Holiday Lasagna
Old Fashioned Cornbread Stuffing
Weekend Pork Roast
Roast Pork Loin
Americanized Sugar Glazed Ham
Americanized Chicken Paprikash
GREEN VEGETABLE FRITTATA SQUARES
INGREDIENTS:
. 2 tsp olive oil
. 1 cup chopped leeks (white and light green parts only)
. 1 cup fresh spinach
. ¼ tsp salt
. ¼ pepper
. 1 small zucchini, sliced
. 8 medium eggs
. ¼ cup milk
. 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
METHOD:
Heat the olive oil in a medium-sized, non-stick skillet. Add the

leeks, spinach and zucchini and cook over medium heat for
about 6 minutes, or until tender. Place the vegetables on the
bottom of a 9 inch deep-dish pie plate coated with cooking
spray.
Meanwhile, in a mixing bowl, combine the eggs, milk, salt and

black pepper. Pour the egg mixture over the cooked
vegetables and sprinkle the thyme evenly on top. Bake for 30
to 35 minutes in the oven at 350 degrees F. or until a knife
inserted near the center comes out clean. Let stand for 5 to 10
minutes before serving. Cut into 6 even squares.
LEMON PEPPER PASTA
INGREDIENTS:
. 8 ounces uncooked angel hair pasta
. 2 cup chopped sweet peppers (1 inch pieces)
. ½ chopped green onions
. 3 tbsp olive oil
. 2 tbsp fresh lemon juice
. 2 tsp lemon rind
. 2 garlic cloves, minced

. ½ tsp black pepper
METHOD:
Cook the pasta according to package directions.
Add sweet peppers to pasta during last 3 minutes of cooking

time; drain. Stir in the remaining ingredients, and serve right
away while its hot.
MAKES: 4 servings
BRUSSELS SPROUTS WITH
SAGE AND CHESTNUTS
INGREDIENTS:
. 2 lbs Brussels sprouts, trimmed and halved
. 1 tbsp butter
. 1 tbsp olive oil
. 3 tbsp chicken broth
. ¾ cup coarsely chopped chestnuts
. 2 tsp chopped fresh sage

. ½ tsp salt
. Fresh ground pepper to taste
METHOD:
Bring a large saucepan of water to a boil. Add Brussels sprouts

and cook until bright green and just tender, 6 to 8 minutes.
Drain well. Melt butter with oil and broth in a large skillet over
medium heat. Add Brussels sprouts, chestnuts and sage and
cook, stir often, until heated through, 2 to 4 minutes. Season
with salt and pepper. Serve warm or at room temperature.
MAKES: 12 servings
BBQ GRILLED RED PEPPER ROLLS
MAKES: 8 servings
PREPTIME: 30 minutes
CHILL TIME: 25 Minutes
INGREDIENTS:
. 1 red onion, quartered
. 1 tbsp olive oil
. Salt & Pepper
. 2 each sweet red and yellow peppers
. 8 to 16 Basil leaves
. ½ cup soft goat cheese
. 3 cups baby Arugula
. ¼ cup balsamic glaze
METHOD:
1. Thread onion quarters onto metal skewers. Brush with
olive oil and season with salt and pepper to taste.
2. Grill onion and red and yellow peppers over medium-high
heat, turning often, for about 10 to 12 minutes for the
onion or until tender-crisp and lightly charred and 20 to
25 minutes for the peppers or until charred. Let cool
enough to handle. Thinly slice onion and set aside. Peel,
seed and halve peppers.
3. Lay 1 large or 2 medium basil leaves flat on each grilled
pepper half. Top each leaf with heaping 1 tbsp grilled
onions then 1 tbsp goat cheese. Season with pepper to
taste. Bring 2 sides of the pepper over filling to enclose.
4. Place on platter or baking dish; cover and refrigerate until
it is ready to be served.
5. To serve, place generous handful of arugula in centre of
salad plate. Top each with grilled pepper rolls; drizzle
with balsamic glaze.
BBQ GROUND BEEF KOBOBS
TIME: 30 minutes
MAKES: 6 to 8 servings
INGREDIENTS:
. 1 lb extra lean ground beef
. 3 tbsp chopped fresh parsley
. ½ tsp ground cumin
. 1 tsp Worcestershire sauce

. ¼ tsp fresh ground pepper
. ¼ tsp Hungarian paprika
. ¼ salt
. 8 small whole wheat hot dog buns
METHOD:
1. In a large bowl combine beef, parsley, garlic, paprika,

cumin, Worcestershire sauce, and pepper, salt until well
distributed.
2. Divide the mixture into 6 and shape each into about 4
inch hot-dog shape. Place on a foil-lined baking sheet and
bake in the oven at 375 degrees F. for about 15 minutes
or until meat no longer pink inside.
3. Place in small hot dog buns and wrap up to go.
PORK MEDALLIONS WITH MUSHROOMS
INGREDIENTS:
. 1 ½ lbs pork tenderloin, (cut into 1 inch slices)
. ¼ cup all-purpose flour
. 2 tbsp oil
. 2 tbsp butter
. ½ cup cherry (or cooking wine)
. ¼ cup water
. ½ cup onions, thinly sliced

. 2 garlic clove, minced
. ¼ tsp oregano
. ¼ tsp rosemary
. ¼ tsp thyme
. 2 cups fresh mushrooms, sliced
METHOD:
1. Dredge meat in flour and brown in oil and butter. Stir in

cherry and water. Add onions, garlic, herbs and salt and
pepper.
2. Cook and cover over low heat about 30 minutes. Add
mushrooms and cook covered for another 15 minutes.
3. When finished, serve.
ORANGE PECAN FRENCH TOAST
INGREDIENTS:
. 1 cup packed brown sugar
. 1/3 cut butter, melted
. 2 tbsp corn syrup
. 1/3 cup chopped pecans
. 12 (¾ inch thick) slices French bread
. 1 tsp grated orange zest
. 1 cup orange juice

. ½ cup 2% milk
. 3 tbsp white sugar
. 1 tsp ground cinnamon
. 1 tsp vanilla extract
. 3 egg whites
. 2 eggs
. 1 tbsp confectioners' sugar for dusting
METHOD:
1. In a small bowl, stir together the brown sugar, melted

butter, and corn syrup. Pour into a greased 9 x 13 inch
baking dish, and spread evenly. Sprinkle pecans over the
sugar mixture. Arrange the bread slices in the bottom of
the dish so they are in snug single layer.
2. In a medium bowl, whisk together the orange zest,
orange juice, milk, sugar, cinnamon, vanilla, egg whites,
and eggs. Pour this mixture over the bread, pressing on
the bread slices to help absorb the liquid. Cover and
refrigerate for at least 1 hour, or overnight.
3. Preheat the oven to 350 degrees F. Remove the cover
from the baking dish, and let stand for 20 minutes at
room temperature.
4. Bake for 35 minutes in the preheated oven, until golden
brown. Dust with confectioners' sugar before serving.
HONEY MUSTARD GRILLED CHICKEN
INGREDIENTS:
. 1/3 cup Dijon mustard
. ¼ cup honey
. 2 tbsp mayonnaise
. 1 tsp steak sauce
. 4 skinless, boneless chicken breast halves
METHOD:
1. Preheat the grill for medium heat.

2. In a shallow bowl, mix the mustard, honey, mayonnaise,
and steak sauce. Set aside a small amount of the honey
mustard sauce for basting, and dip the chicken into the
remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat
for 18 to 20 minutes, turning occasionally, or until juices
run clear. Baste occasionally with the reserved sauce
during the last 10 minutes. Watch carefully to prevent
burning!
HAWAIIAN CHICKEN KABOBS
INGREDIENTS:
. 3 tbsp soy sauce
. 3 tbsp brown sugar
. 2 tbsp cherry
. 1 tbsp sesame oil
. ¼ tsp ground ginger
. ¼ tsp garlic powder
. 8 skinless, boneless chicken breast halves, sut into 2 inch

pieces
. 1 (20 oz) can pineapple chunks, drained
. 6 to 8 skewers
METHOD:
1. In a shallow glass dish, mix the soy sauce, brown sugar,

cherry, sesame oil, ginger, and garlic powder. Stir the
chicken pieces and pineapple into the marinade until well
coated. Cover, and marinade in the refrigerator at leaste 2
hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread the chicken and
pineapples alternately onto skewers. Grill 15 to 20
minutes, turning occasionally, or until chicken juices run
clear.
BREADED BAKED CHICKEN
TOTAL TIME: About 30 minutes

MAKES: 4 servings
INGREDIENTS:
. 2 cups milk
. 1 tbsp steak seasoning

. ½ tbsp Hungarian paprika
. 1 tbsp lemon juice
. 1 ½ lb skinless chicken legs
. 2 cups bread crumbs
. 1 tbsp garlic powder
. 1 tbsp Italian seasoning
. ¼ cup grated Parmesan cheese
METHOD:
1. In a large bowl, stir together milk, steak spices and lemon
juice. Soak chicken in milk for at least 20 minutes on the
counter (or overnight in the refrigerator).
2. Mix together bread crumbs, paprika, garlic powder,
Italian seasoning and cheese, and place onto a plate.
Remove chicken from milk with tongs and dip into
crumbs.
3. Place chicken onto a baking sheet and bake in the oven at
400 F. For 20 to 40 minutes depending upon size of
chicken pieces.
------------------------------------------------------------------------------------
MIXED VEGGIE AND STEAK CHILI
COOKING TIME: About 45 minutes
INGREDIENTS:
. 1 tsp oil
. 1 sirloin steak (about 12 oz.) in ½ inch pieces

. 1 tbsp chili powder
. 1 tsp each dried oregano leaves, paprika, and ground cumin
. 1 can (28 oz.) diced tomatoes
. 2 cups mixed frozen vegetables, such as broccoli, cauliflower,

carrots
. 1 can (19 oz.) red kidney beans, drained and rinsed
. ¼ cup tomato paste
METHOD:
1. In a large shallow saucepan or Dutch oven, heat oil over
medium-heat and brown the steak. Remove to plate.
2. Add onions, garlic, chili powder, paprika, oregano and
cumin and cook, stirring for about 5 minutes or until
softened.
3. Stir in tomatoes, frozen vegetables, beans and tomato
paste; bringing to a boil. Stir in steak; reduce heat and
simmer for about 20 minutes or until chili is thickened.
“ COFFEE IS
MY MORNING
STRENGTH. “
LEMONY BARLEY RISOTTO
WITH LEEKS AND PEAS
MAKES: 4 servings
INGREDIENTS:

. 2 tbsp olive oil
. 1 tbsp butter
. 3 medium leeks, white and pale green parts thinly sliced,

rinsed and drained
. ½ tsp salt
. 1 cup pearl barley
. ½ cup dry white wine
. ¾ cups frozen peas
. 2 tbsp whipping cream

. Zest of 1 lemon
. ½ to 1 tbsp lemon juice
. ½ cup grated Parmesan cheese, plus more for sprinkling
METHOD:
1. In a small saucepan set over medium heat, bring the

chicken stock to a low simmer. Keep it barely simmering
as you prepare the risotto.
2. In a large saucepan set over medium heat, warm the oil
and butter together until the butter starts to foam
slightly. Add leeks and salt and saute, stirring
occasionally, until the leeks are softened, about 3
minutes, then add your garlic and cook until it is fragrant,
about a minute more. Stir in the pearl barley, mix it with
leeks and garlic until each gain is coated and shimmering
with the oil and butter and is slightly toasted, about 2 to
3 minutes. Pour in the white wine and stir until most of it
is absorbed.
3. Begin adding the simmering stock, about half cup at a
time, stirring often and waiting until most of the liquid
has been absorbed before adding more. It should take
about 4 to 5 minutes for the barley to soak up the liquid
between additions. If it's taking a lot less time than that,
reduce the heat. If it takes more turn up the heat.
4. Just after the last bit of stalk had been added, stir in the
peas. Add the cream, lemon zest, ½ a tbsp of lemon juice
and the Parmesan cheese, then stir gently until
everything is mixed together. Taste for seasoning, add the
rest of the lemon juice if required.
5. Sprinkle with additional Parmesan cheese just before
serving.
HUNGARIAN RED WINE
BRAISED BEEF
INGREDIENTS:
. 1 boneless beef blade roast (about 3 lbs) and about 3 inches

thick
. ¼ cup olive oil
. Salt and pepper
. 4 shallots, chopped
. 2 tsp crushed juniper berries

. ¼ tsp ground nutmeg
. 2 cups Hungarian red wine (Your choice)
. 2 cups beef broth
. 1 tbsp ketchup
. 4 large carrots, diced
. ¼ pancetta, diced
. 1 tbsp honey
METHOD:
1. With the rack in the middle position, preheat oven to 350
F.
2. In a large ovenproof skillet, brown the meat in half the
oil. Season with salt and pepper on both sides. Set the
meat on a plate. In the same skillet, soften the shallots
with the spices in the remaining oil. Sprinkle with the
flour and mix well. Deglaze with the wine. Bring to a boil,
whisking constantly.
3. Return the meat to the skillet. Add half the beef broth
and ketchup. Bring to a boil. Cover and roast in the oven
for 3 hours. Turn the meat over 3 or 4 times during
cooking and baste with the remaining beef broth.
4. Add the carrots and pancetta around the roast. Continue
cooking, always covered, for about 1 hour or until the
meat is fork tender and the vegetables are cooked.
5. To give a nice crust to the braised meat, move the rack to
the highest position of the oven. Set the oven to broil.
6. Drain the meat and place on a baking sheet. Keep the
sauce and topping warm. Brush top of the roast with
honey. Broil for about 3 minutes or until the surface starts
to brown.
7. Serve meat with toppings and drizzle with sauce. Serve
with barley.
TOAD IN THE HOLE
MAKES: 4 servings
INGREDIENTS:
. 1 lb thin sausage (your choice, beef, pork, vegetarian

sausage)
. ¾ cup flour
. ½ tsp salt
. ¾ cup milk
. 1 tbsp water
. 2 large eggs
METHOD:
1. Preheat the oven to 450 F.

2. Sift together the flour and salt. Add the milk and water
and mix well.
3. In a another bowl, beat the eggs until they are fluffy, but
not stiff. Add the beaten eggs to the flour mixture. Beat
with a whisk or electric mixer until bubbles rise to the
surface of the batter. Refrigerate for 30 minutes.
4. Fry the sausages in a pan until they are well browned.
Spoon about 2 or 3 tbsp of the fat from the sausage into a
medium-sized baking dish. Then place the sausages into
the dish and pour the batter over them.
5. Bake for 10 minutes. Without opening the oven, reduce
the heat to 350 F. Continue cooking for another 15
minutes, or until the batter has risen and is golden
brown.
------------------------------------------------------------------------------------
ITALIAN MEATLOAF WITH
EGGPLANTS
INGREDIENTS:
MEATLOAF INGREDIENTS:
. 1 lb extra-lean ground beef
. 1 egg
. 1/3 cup ketchup (or Barbecue sauce)
. 1/3 cup seasoned dry bread crumbs
. ¼ cup finely diced green onions
. 1 ½ tsp crushed garlic
. ½ tsp dried basil leaves
. Pinch of salt and pepper
. ¾ cup tomato sauce
EGGPLANT INGREDIENTS:
. 1 egg
. 2 tbsp water (or 2% milk)
. ¾ cup seasoned dry bread crumbs
. 3 tbsp chopped fresh parsley
. 3 tbsp grated Parmesan cheese
. 6 cross wide slices of eggplant, skin on, approximately ½ inch

thick
. 2 tsp vegetable oil
. ½ cup shredded mozzarella cheese (about 1 ½ oz)
METHOD:
1. Preheat the oven to 400 F. Spray a 9 by 9 inch square pan
with vegetable oil.
2. TO MAKE MEATLOAF, combine the ground beef, egg,
ketchup sauce, bread crumbs, green onions, garlic, basil
and salt and pepper in a bowl. Pat into a square pan and
spread half a cup of the tomato sauce over top (saving
the ¼ cup remaining for the eggplant).
3. Meanwhile, prepare the eggplant. Whisk the egg with 2%
milk in a small bowl. Combine the bread crumbs, parsley
and Parmesan cheese on a plate, mixing well. Dip the
eggplant into the egg mixture, then coat with the bread
crumb mixture. Place on a baking sheet and spray with
vegetable oil.
4. Bake both the eggplant and the meatloaf for 15 to 20
minutes. The beef should reach 165 F. And the eggplant
should be browned.
5. ASSEMBLY: Place the eggplant slices over top of the
meatloaf. Spread the remaining ¼ cup tomato sauce over
the baked eggplant slices. Sprinkle with Mozzarella
cheese. Bake eggplant meatloaf for 5 more minutes or
until the cheese has melted.
TURKEY SPAGHETTI MOONLIGHT
MAKES: 4 servings
INGREDIENTS:
. 8 oz. Extra lean ground turkey
. 2 tsp oil
. 1 tsp Italian herb seasoning
. 2 cups chopped broccoli
. 1 1/2 cups pasta sauce
. 2 tsp butter
. 1 cup milk
. 1/2 cup 1% cottage cheese

. 6 oz. Cooked spaghetti (about 3 cups)
METHOD:
1. In a large saucepan cook the turkey for about 5 minutes

or until no longer pink. Drain in sieve to remove all fat.
Return to saucepan to medium heat with oil and cook
onions, garlic, Italian seasoning; stirring for about 2
minutes or until onions is softened. Return turkey to
saucepan and add broccoli, and tomato sauce; bring to a
simmer, cover and cook for 5 minutes. Set aside.
2. In another saucepan, melt butter over medium heat.
Whisk in flour until smooth. Whisk in milk and cook,
whisking for about 5 minutes or until starting to thicken
and bubble. Whisk in cottage cheese and remove from
heat.
3. Add al dente spaghetti to turkey mixture and stir in 1/2
cup of the cheese sauce. Pour into 10 inch deep dish pie
plate; pressing down to flatten. Spread remaining cheese
sauce over top and bake in 350 F. Oven for about 20
minutes or until bubbly. Broil about 6 inches away from
broiler for about 2 minutes or until golden on top, if
desired. Let cool slightly before cutting into wedges to
serve.
PORK MEDALLIONS WITH APPLE SLICES
INGREDIENTS:
. 1 onion, minced
. 1 tbsp butter
. Salt and pepper
. 1 cup red wine (your choice- optional)
. 1 cup beef broth
. 3/4 cup frozen wild blueberries

. 1/4 cup currant jelly
. 1 1/2 lbs pork tenderloin
. 1/2 bunch of thyme
METHOD:
1. Preheat oven to 350 F.

2. Saute onions and garlic in butter, season with salt and
pepper and let simmer for 5 minutes. Add the wine and
beef broth and simmer for another 2 minutes. Add frozen
wild blueberries and currant jelly and simmer, stirring
occasionally for 5 minutes. Remove from heat and cool
slightly. Core and slice apples, set aside.
3. Dab pork dry on paper towel and cut into 12 equally
sized, thin medallions. Heat 1 tbsp butter in skillet. Sear
medallions on all sides 3 to 4 minutes and season with
salt and pepper.
4. Remove medallions from pan and place in oven until
sauce is finished. Add apples to pan with a splash of
water (or wine if needed).
5. Serve pork medallions with apple slices and wild
blueberry sauce.
6. Garnish with fresh thyme leaves.
“ FOOD IS AN
OPPORTUNITY TO ENJOY
WHAT NATURE
HAS GIVEN TO US. “
BEEF KAFTAS WITH TAHINI SAUCE

MAKES: 4 servings
KAFTAS INGREDIENTS:
. 1 1/2 lbs lean ground beef
. 1/2 cup onions, minced

. 1 1/2 tsp garlic, minced
. 1/2 tsp ground cinnamon
. 2 large eggs
. 1/2 cup unseasoned bread crumbs
. 3 tbsp chopped mint
. 1/4 cup chopped cilantro
. salt and black pepper to taste
TAHINI SAUCE INGREDIENTS:
. 2 tbsp mayonnaise
. 2 tbsp sour cream
. 2 tsp sesame oil
. 2 tsp soy sauce
. 1 tsp tahini paste
GARNISH INGREDIENTS:
. 1/2 cup tomatoes, diced
. 1/2 cup cucumbers, diced
. Naan or Pita bread, soft roll
METHOD:
1. Preheat the oven to 400 F. Combine all the ingredients for
Kaftas until well mixed. Form into 8 oval shapes and put a
6 inch wooded skewer through the middle (lengthwise) or
omit the skewers if desired. On a hot grill pan, sear the
outside of the kaftas then place on a baking sheet and
bake for 10 minutes or just until temperature reaches 160
F.
2. Meanwhile, make the tahini sauce by mixing the
mayonnaise and sour cream, sesame oil, soy sauce and
tahini paste until it is well combined.
3. Serve the beef Kaftas with the tahini sauce and diced
vegetables.
4. If you are using Nann or Pita bread or soft rolls, serve the
Kaftas over the top and drizzle with tahini.
HUNGARIAN BEEF KAFTA
MAKES: 22 skewers
INGREDIENTS:
. 8 oz ground beef chunks
. 2 tbsp finely chopped parsley
. 2 tbsp finely chopped sun-dried tomatoes
. 2 tbsp Aleppo pepper
. 1/4 tsp allspice
. 3/4 tsp dried mint

. 1/2 tsp ground cumin
. 1/2 tsp ground coriander
. 1/4 tsp ground cinnamon
. 1/2 medium yellow onion, grated, drained in a strainer
. Salt and freshly ground black pepper, to taste
METHOD:
1. Build a hot charcoal fire in a grill.

2. In a large bowl, stir together the beef, parsley, tomatoes,
Aleppo, allspice, paprika, mint, cumin, coriander,
cinnamon, onions, salt, and pepper .
3. Form 1 tbsp beef mixture each around the ends of 22
skewers; grill, turning, until lightly charred.
TYPICAL SCOTTISH HAGGIS
This is an authentic recipe from Scotland and the ingredients

and methods of cooking may be unfamilliar, but I hope that
you enjoy the results.
PREP TIME: Overnight
COOKING TIME: 5 hours
INGREDIENTS:
. 1 sheep's stomach, cleaned and thoroughly, scalded, turned

inside out and soaked overnight in cold salted water.
. Heart and lungs of one lamb
. 1 lb beef or lamb trimmings, fat and lean
. 8 oz oatmeal
. 1 tbsp salt
. 1 tsp ground black pepper
. 1 tsp ground dried coriander

. 1 tsp mace
. 1 tsp nutmeg
. Water, enough to cook the haggis
. Stock from lungs and trimmings
METHOD:
1. Wash the lungs, heart and liver (if using). Place in a large
pan of cold water with the meat trimmings and bring to a
boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely
chopped onions, oatmeal, and seasoning. Mix well and
add enough stock to moisten the mixture. It should have
a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so that it is
just over half full. Sew up the stomach with strong thread
and pick a couple of times so that it doesn't explode
while it is cooking.
6. Put the haggis in a pan of boiling water, (enough to cover
it) and cook for 3 hours without a lid. Keep adding more
water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling.
Serve with neeps (mashed swede or turnip) and tatties
(mashed potatoes).
HAGGIS SLICES and
can be served on a plate.
------------------------------------------------------------------------------------
THE REAL SCOTTISH PIPPER

STUFFED ACORN SQUASH WITH
BEANS AND TOMATOES
MAKES: 4 servings
YIELDS: 4
INGREDIENTS:
. 2 small acorn squashes

. 1 tbsp olive oil
. 1 onion, chopped
. 3 cloves garlic, chopped
. 1 can (28 oz.) kidney beans, drained
. 1 tsp dried thyme
. 1 tsp dried oregano
. 1/2 cup Greek yogurt herb and garlic spread
. 1/2 cup cherry tomatoes
METHOD:
1. Turn oven on to 400 F. Slice squash in half. Scoop seeds
onto a piece of foil and stir in half of the oil, breaking up
any squash fibres but do not rinse or remove. Place seeds
into oven on top shelf. Bake seeds until the squash is
cooked (See step 4). Watch and turn periodically and
remove if they brown too quickly.
2. Place squash on a plate and microwave for about 10
minutes while you prep the creamy bean filling.
3. In a pot, cook onions over medium heat in a drizzle of oil,
stir in garlic and kidney beans. Add herbs and spread.
Warm through for 5 or so minutes. Stir in sliced halved
tomatoes.
4. Turn squash sections into a baking dish and fill with
filling, place into oven for 10 minutes. For garnish, top
squash with seeds.
ITALIAN PENNE AND RAPINI
TUNA PASTA
INGREDIENTS:
. 1 bunch of rapini (about 1 lb.), trimmed
. 1 tbsp oil
. 1/2 tsp hot pepper flakes
. 1 cup canned diced tomatoes with juice
. 2 tbsp basil
. 2 cans (170g each), light tuna flakes in water, drained
. 1 box (375g), whole wheat spelt penne pasta
. Fresh grated Parmesan cheese
METHOD:
1. Chop rapini into 1 inch pieces and place in pot of boiling
water. Cook. Stirring for about 10 minutes or until tender.
Drain well and press any excess water out of rapini.
2. In a large deep skillet, heat oil over medium heat and
cook rapini, garlic, paprika, and hot pepper flakes for
about 4 minutes or until starting to crisp. Add tomatoes,
basil, and tuna and boil gently, stirring occasionally for
about 10 minutes or until thickened.
3. Meanwhile, in a pot of boiling water, cook pasta 10
minutes or until tender but firm. Drain well, reserving 1/2
cup of cooking water. Add pasta to skillet and toss with
sauce, adding enough of the cooking water to moisten if
necessary.
4. For garnish, sprinkle with Parmesan cheese.
REAL HUNGARIAN STYLE
BAKED BEANS
MAKES: 8 servings
INGREDIENTS:
. 1 1/2 cup dry white beans

. 3/4 cup ketchup
. 1 cup chicken stock (or beer, apple juice)
. 1 tsp Hungarian paprika
. 3/4 cup barbecue sauce
. 1/4 cup packed brown sugar
. 1/4 cup apple cider vinegar
. 2 tbsp yellow mustard
METHOD:
1. Put the dry beans in a large saucepan and add enough
water to cover by a couple of inches. Set aside to soak for
8 hours or overnight.
2. Add the onions to the pot and bring to a simmer over
medium heat; cook for 45 minutes, or until the beans are
just tender.
3. Drain off the water and put beans and onions into a
baking dish. Preheat the oven to 325 F. Add the remaining
ingredients to the pot, stir well to combine, cover and
bake for 2 to 3 hours, stirring once or twice, until the
mixture is thick and sticky and the beans are very tender.
“ WE ARE
TEA DRINKERS
TOO “
FAMILY FRIENDLY STOUT CHILI
MAKES: 10 servings
INGREDIENTS:
. 2 lbs lean ground beef

. 2 lbs sausages, castings removed, and chopped into cubes
. 3 medium onions, peeled and finely chopped
. 4 cloves garlic, peeled and finely chopped
. 1 bunch green onions, finely chopped
. 2 tsp Hungarian Paprika
. 2 tsp ground cumin
. 1 tsp ground coriander
. 1/2 tsp ground cardamom

. 2 tbsp chili powder
. 1 (5 1/2 oz) can tomato paste
. 1/4 cup ketchup
. 3 (14 oz) cans red kidney beans, drained
. 3 (14 oz) cans crushed or diced tomatoes
. 1 (16 oz) stout beer (such as Guinness)
. Salt and black pepper, to taste
METHOD:
1. Preheat the oven to 300 F. Heat the oil in a large pot (with
a lid) and add the ground beef and sausage. Brown the
meat on medium heat, breaking it up as it cooks.
2. Add the onions and garlic and cook until soft and
translucent, about 8 to 10 minutes. Stir in the cumin,
paprika, coriander, cinnamon, cardamom and chili
powder, mix well to combine.
3. Stir in the tomato paste, ketchup, beans, crushed
tomatoes; add the beer and bring the chili to a boil.
4. Once it stars bubbling, remove the pot from the heat.
Cover with the lid and transfer the pot to the oven, cook
for 3 hours. Check seasoning, adding salt and pepper, if
necessary.
------------------------------------------------------------------------------------
“ Eat, Drink Coffee

And
BE MERRY “
MEXICAN STYLE CHICKEN AND RICE

MAKES: 4 servings
YIELDS: 4
INGREDIENTS:
4 boneless skinless chicken breasts (about 1 1/2 lbs)
3 tbsp canola oil
1 package chicken taco seasoning mix
1 medium red bell pepper, diced
1 cup onions, diced
1/2 tsp salt
2 1/2 cups chicken broth
1 cup white rice, uncooked

2 tbsp lime juice
1/4 cup fresh cilantro leaves, chopped
METHOD:
Coat the chicken in 2 tablespoons of canola oil; rub in taco

seasoning mix.
Heat a 12 inch nonstick skillet over medium high heat.
Add the chicken; cook 1 to 3 minutes on each side or until

browned.
Remove chicken from skillet. Add the remaining 1 tablespoon

of oil. Add the bell peppers, onions, and salt; cook for 5 to 7
minutes, stirring frequently, until the vegetables are softened
and begin to brown.
Add the chicken broth; heat to boiling. Stir in the rice; return
to boiling.
Place the chicken over the rice. Reduce the heat to low; cover
and let simmer for 20 to 25 minutes or until most of the liquid
is absorbed, rice is tender and the juice of the chicken is clear
when the center of thickest part is cut.
Drizzle mixture with lime juice; and sprinkle with cilantro.
Serve hot.
HOME MADE SALISBURY STEAK

MAKES: 4 servings
YIELDS: 4
INGREDIENTS:
INGREDIENTS FOR THE PATTIES:
1 lbs ground beef
1 large egg
1/3 cup bread crumbs
1 tbsp ketchup
1 garlic clove, minced
Salt
INGREDIENTS FOR THE GRAVY:
2 tbsp unsalted butter
1 large onion, chopped
2 sprigs thyme
1/2 cup mushrooms, thinly sliced
2 tbsp all purpose flour

1 tbsp tomato paste
1 cup beef stock
salt, (or to taste)
METHOD:
Make the patties: In a large bowl, combine the egg, beef,

bread crumbs, ketchup, Worcestershire sauce, and garlic.
Season with salt and black pepper and with your hands form
into 4 oval patties.
In a large skillet over medium heat, heat the oil.

Sear both sides of the patties until a crust forms, about 5
minutes per side. Transfer to a plate.
To MAKE THE GRAVY:
Wipe out the skillet and add butter. Add onions and thyme
and stir until the onions become translucent, about 6 minutes.
Add the mushrooms and cook until browned and tender,
about 4 minutes.
Sprinkle the onions and mushrooms with flour, and stir until
they are fully coated. Cook for another 2 minutes, then add
the Worcestershire sauce, tomato paste, and beef stock. Stir to
combine and season with salt and black pepper.
Bring the gravy to a simmer and return the patties to the

skillet. Cover and cook for about 10 to 15 more minutes, or
until the patties are done and the sauce has thickened.
Plate the patties and top with more gravy, then serve.
TASTY RICE DISH CASSEROLE
PREHEAT OVEN: 350 degrees F.

BAKING TIME: 15 minutes
MAKES: 4 servings
INGREDIENTS:
1 lbs ground beef
1/3 cup onions, chopped
1/2 cup green bell peppers, chopped
2 cups long grain rice, cooked
1 (14.5 ounce) can diced tomatoes, undrained
1 (11 ounce) can kernel corn, drained
1 (2 1/4 ounce) olives, ripe, drained, (optional)
6 bacon strips, cooked, crumbled

2 tsp Hungarian red paprika
1 tsp garlic powder
1/2 tsp salt
1 1/2 cups shredded cheddar cheese, divided
1/2 cup dry bread crumbs
1 tbsp butter, (or margarine), melted
METHOD:
Preheat your oven to 350 degrees F.
In a large skillet, cook the beef, onions and green peppers

over medium heat until the meat is no longer pink, breaking it
into crumbles; drain.
Stir in the rice, tomatoes, corn, olives (optional), bacon and

seasonings; heat through.
Stir in 1 cup of cheddar cheese until melted.
Transfer to a greased 11 x 7 inch baking dish. Sprinkle with

remaining cheddar cheese.
Toss bread crumbs with butter; sprinkle over top.
Bake in the preheated oven, uncovered for about 15 to 20

minutes or until the cheese is melted.
TRADITIONAL POULTRY DRESSING

YIELDS: 6 cups of dressing
INGREDIENTS:
1 lbs Hungarian, (or Italian) pork sausage, cut into 1/2 inch
chunks
1 cup whole milk
7 cups dry bread crumbs, course
1 cup celery, diced
2 eggs
3 tbsp parsley flakes

2 tbsp onions, diced
1/2 tsp salt, (or to taste)
1/2 tsp black pepper, (or to taste)
1 tbsp Hungarian paprika
METHOD:
In a large skillet, cut up and brown the sausages.
Drain sausages, discarding the drippings.
Meanwhile, in a small saucepan, heat the milk over medium

heat until bubbles form around side of pan.
In a large bowl, combine the sausages, milk and all the

remaining ingredients.
Transfer to a greased 2 quart glass baking dish.
Cover and bake in the preheated oven until lightly browned,

about 40 minutes.
Then serve with chicken or turkey.

HUNGARIAN GERMAN POT ROAST

COOKING TIME 165 minutes
MAKES: 10 servings
YIELDS: 10
INGREDIENTS:
1 (3 lbs) boneless beef chunk roast
1 1/4 cups water
3/4 cup beef broth, (or your favourite bottle beer)
1 (8 ounce) can tomato sauce
1/2 cup onions, chopped

2 tbsp white sugar
1 tbsp white vinegar
1 tsp ground cinnamon
2 tsp salt, (or to taste)
2 bay leaves
1/2 tsp black pepper
1/2 tsp ground ginger
1 tsp Hungarian Paprika
METHOD:
In a Dutch oven, heat your oil.
Brown the roast on all the sides.
Meanwhile, combine the water, beer, tomato sauce, onions,

parsley, sugar, paprika, vinegar, salt, cinnamon, bay leaves,
pepper, ginger.
Pour over the meat and bring to a boil.
Reduce the heat; cover and let simmer until the meat is
tender, about 165 minutes.
Remove from heat and slice.
Discard the bay leaves.
If desired, thicken the pan juices for gravy.

SICILIAN STEAK JELLY ROLL BAKE

MAKES: 8 servings
INGREDIENTS:
1 tsp dried parsley
6 bacon strips
2 garlic cloves, minced
3/4 tsp Italian seasonings
1/2 tsp salt
1 (1 1/2 to 2 lbs) beef flank steak
1/4 cup Parmesan cheese, grated

4 small eggs, hard boiled, sliced
3 (24 ounce) jar meatless pasta sauce
Hot cooked spaghetti
FOR GARNISH, fresh parsley, minced
METHOD:
Place the bacon on a microwave safe plated lined with a paper

towel. Cover with an additional paper towel; microwave on
high for about 3 to 5 minutes or until it is partially cooked
but not CRISP.
In a small bowl, mix garlic, Italian seasoning, black pepper, salt

and dried parsley.
Starting at a long side, cut the steak horizontally in half to

within 1/2 inch of opposite side.
Open the steak flat; pound with a meat mallet to 1/4 in

thickness.
Spread garlic mixture over the steak; sprinkle with cheese.
Layer with the eggs and bacon strips to within 1 inch of edges;
sprinkle with parsley, (fresh or dried).
Starting with a long side of the steak, roll up jelly roll style,
(along the grain); tie at 1 1/2 inch intervals with kitchen string.
In a Dutch oven, heat your oil over medium high heat.
Brown the jelly rolls on all sides.
Pour pasta sauce over the top.
Bake in the oven, covered, for about 90 minutes to 105

minutes or until the meat is tender.
Remove the jelly rolls from pot; remove all the strings and cut
into slices.
Serve with sauce over spaghetti, and garnish with fresh

chopped parsley.
HOMEMADE POLISH HUNGARIAN PIEROGIES

COOKING TIME: 10 minutes (per batch)
MAKES: 8 servings
YIELDS: 8
INGREDIENTS:
FOR DOUGH INGREDIENTS:
1/4 cup watermelon
2 large eggs
1/2 tsp salt
2 cups all purpose flour
FILLING INGREDIENTS:
1 large egg
1 tsp salt
1 tsp dried parsley
1 tsp Hungarian paprika
1/2 tsp white sugar
1 (15 to 16 ounce) carton soft cheese, (or ricotta cheese)
1 to 4 tbsp margarine, divided
Sour cream, (optional)
Minced chives, (optional)

METHOD:
FOR DOUGH, in a large bowl, whisk together the eggs, water,

and salt until blended; gradually stir in the flour. Transfer to a
lightly floured surface; knead, about 10 to 12 times, forming a
firm dough. Cover and let rest for about 10 minutes.
FOR FILLING, In a small bowl, whisk together the eggs, salt,

dried parsley, paprika, sugar and black pepper. Stir in the
cheese.
Divide the dough into 4 portions. On a lightly floured surface,

roll each portion to 1/8 inch thickness; cut with a floured 4
inch round cookie cutter. Place 1 tbsp filling in centre of each
circle. Moisten the edges with water, fold in half and press the
edges to seal. Repeat with all the remaining dough and filling.
In a 6 quart stockpot, bring water to boil over high heat. Add

the pierogies in batches; reduce heat to a gentle simmer.
Cook until the pierogies float to the top and are tender, about
2 to 3 minutes Remove with a slotted spoon.
In a large skillet, heat 1 tbsp margarine over medium high

heat. Add pierogies in batches; cook until golden brown,
about 1 to 3 minutes on each side, adding additional
margarine as necessary.
If desired, serve with sour cream and chives.

ROASTED PORK WITH A TWIST

MAKES: 8 servings
YIELDS: 8
INGREDIENTS:
1/4 tsp salt
1 (2 lbs) boneless pork loin roast
3 large apples, cut into 1 inch wedges
2 large onions, cut into 3/4 inch wedges
5 garlic cloves, peeled

1 tbsp fresh rosemary, minced (or 1 tsp dried rosemary,
crushed)
METHOD:
Sprinkle the roast with salt and black pepper.
In a large skillet, heat the oil over medium heat; brown the
roast on all sides.
Transfer to a roasting pan coated with margarine.
Place in apples, onions, garlic around the roast; and sprinkle

with rosemary.
Roast until a thermometer inserted in the pork reads 145

degrees, about 45 to 55 minutes, turning apples, onions and
garlic once.
Remove from the oven; tent with tin foil.
Let stand for about 10 minutes before slicing the roast.
Serve the roast with the apple mixture.
“ BEING A GREAT COOK TAKE

LOT OF TIME AND PRACTICE.
GREAT FOODS ALSO TAKES
TIME AND PRACTICE.”
CASUAL HUNGARIAN HOLIDAY LASAGNA

MAKES: 12 servings
YIELDS: 12
INGREDIENTS:
9 lasagna noodles
1 1/2 lbs ground beef
1 large onion, diced
3 garlic cloves, minced
2 cans (one 28 ounce, one 15 ounce), crushed tomatoes
2 (6 ounce each) cans tomato paste
2/3 cup cold watermelon

2 to 3 tbsp white sugar
2 tbsp dried parsley
1/4 cup fresh parsley
2 tsp dried basil
3/4 tsp salt, divided
1/4 tsp black pepper, coarsely ground
2 containers of cottage cheese
2 pkg spinach, cooked chopped

METHOD:
Cook the noodles according to the package directions; drain.
Meanwhile, in a Dutch oven, cook the beef and onions over

medium heat, about 8 to 10 minutes or until the meat is no
longer pink, breaking up meat into crumbles.
Add the garlic; cook about 1 minute. Drain.
Stir in the tomatoes, tomato paste, sugar, water, 2 tbsp dried

parsley, basil, 1/2 tsp salt and black pepper; bring to a boil.
Reduce the heat; let simmer, uncovered, about 30 minutes,

stirring occasionally.
In a small bowl, mix together the cottage cheese and the

remaining 1/4 cup fresh parsley and 1/4 tsp salt.
Spread 2 cups meat sauce into an ungreased 13 x 9 inch baking

dish.
Layer with 3 noodles and cottage cheese mixture, and

Spinach. Repeat the layers twice.
Top with the remaining meat sauce and cheese.
In your preheated oven, bake covered for 25 minutes.
Bake, uncovered for 25 minutes longer or until bubbly.
Let stand to cool slightly for 15 minutes before serving.

“ YOU MUST ALWAYS
REMEMBER THAT
WHAT EVER YOU ARE
PURSUING IS ONLY
A CHAPTER,
IN YOUR LIFE. ”
( So keep on cooking
and do what you're doing.)
OLD FASHIONED CORNBREAD STUFFING

MAKES: 20 servings
INGREDIENTS:
1 onion, chopped
3/4 cup celery, chopped
1 cup cold water
3/4 cup fresh parsley, minced
1/2 cup margarine, cubed, (or butter)
1/2 tsp ground nutmeg
1 (1 1/2 lbs) loaf bread, toasted, cubed
6 cups corn bread, toasted, cubed

5 eggs, lightly beaten
5 eggs, hard boiled, chopped
2 1/2 cups chicken, cooked, cubed
1 (14.5 ounces) can chicken broth
METHOD:
In a Dutch oven, combine the celery, onions, water, parsley,

margarine and nutmeg.
Bring to a boil; cook and stir until the vegetables are tender.
Combine the bread, cornbread, beaten eggs, hard boiled eggs,
chicken, chicken broth and the onion mixture.
Divide into two 13 x 9 inch glass baking dishes and top with
cut up margarine.
Bake in the preheated oven, uncovered, at 350 degrees F. For

45 to 50 minutes or until it is golden browned.
WEEKEND PORK ROAST

MAKES: 12 servings
YIELDS: 12
INGREDIENTS:
2 yellow onions, chopped
2 large carrots, chopped
1 celery rib, chopped
4 tbsp all purpose flour, divided
2 bay leaves, finely chopped
1/2 tsp dried thyme
1/2 tsp dried parsley
1 1/4 tsp salt, divided

1 1/4 tsp black pepper, divided
1 (3 to 4 lbs) boneless pork loin roast
1/3 cup brown sugar, packed
METHOD:
Place the vegetables on the bottom of a shallow roasting pan.
Mix 2 tbsp flour, bay leaves, parsley, thyme and 1 tsp salt, 1
tsp black pepper; rub over the roast.
Place the roast over the top of the vegetables with the fat side
up.
Add 2 cups of water to cover.
Bake the roast in the preheated oven, uncovered for 90

minutes. Sprinkle the brown sugar over the roast. Bake for
another 15 to 20 minutes longer.
Remove the roast to a platter. Tent with aluminum foil; let

stand for about 15 minutes before slicing.
Strain the dripping from the roasting pan into a measuring

cup; skim off the fat. Add enough water to the drippings to
measure 1 1/2 cups.
In a small saucepan over medium heat, whisk the remaining

flour and 1/3 cup water until smooth. Gradually whisk in
drippings mixture and remaining salt and pepper. Bring to a
boil over medium heat, stirring constantly; cook and stir 2
minutes or until thickened. Serve the roast with gravy.
ROAST PORK LOIN

MARINATING TIME: 60 to 120 minutes
MAKES: 6 servings
YIELDS: 6
INGREDIENTS:
1 (2 to 3 lbs) boneless pork loin roast
1 cup chicken broth
1/2 cup liquid honey
1/4 cup pineapple juice
1/4 cup vegetable oil

1 tsp dried thyme
1 tsp dried parsley
1/2 tsp brown mustard
1/2 tsp salt
1/2 tsp ground black pepper
Course sea salt
METHOD:
Place your roast in a large bowl or shallow dish. In a small

bowl, whisk together the honey, broth, pineapple juice, oil,
thyme and mustard until blended; add to pork. Turn the pork
to coat; cover and refrigerate for 60 to 120 minutes.
Transfer the roast and marinade to a greased 13 x 9 inch

baking dish. Sprinkle the roast with salt, parsley and pepper.
Bake in the preheated oven for 60 to 70 minutes. Remove

roast from baking dish; tent with aluminum foil. Let stand for
10 minutes before slicing.
Meanwhile, transfer the juices from the baking dish to a small

saucepan. Bring to a boil; cook until the liquid is reduced by
half, about 8 to 10 minutes, stirring constantly. Spoon over the
roast; sprinkle with sea salt.
AMERICANIZED SUGAR GLAZED HAM

MAKES: 14 servings
YIELDS: 14
INGREDIENTS:
1 (5 to 7 lbs) fully cooked boneless ham
1 cup brown sugar, packed
2 tsp yellow mustard
2 tbsp cider vinegar
METHOD:
Place the ham on a rack in a shallow roasting pan.

Using a sharp knife, score the surface of the ham with 1/4 inch
deep cuts in a diamond pattern.
Cover and back in the oven, about 90 to 120 minutes.
Meanwhile, in a small bowl, combine the brown sugar,

mustard and enough vinegar to make a thick paste.
Remove the ham from the oven.
Spread the sugar mixture over the ham.
Bake, uncovered, until a thermometer reads 140 degrees,

about 15 to 30 minutes longer.
AMERICANIZED CHICKEN PAPRIKASH

MAKES: 12 servings
YIELDS: 12
INGREDIENTS:
2 (3 to 4 lbs) small chicken, cut into 8 pieces (each)
2 tsp salt
1 tsp black pepper
2 large onions, halved, sliced
2 garlic cloves, chopped
1 tbsp sweet Hungarian paprika

2 cups chicken broth, (or water)
1 cup sour cream
Minced fresh parsley, (optional)
Additional sweet Hungarian paprika, (optional)
Hot cooked noodles, (or mashed potatoes)
METHOD:
Season the chicken pieces with salt and black pepper.
In a Dutch oven, heat the vegetable oil over medium high

heat. Brown the chicken in batches. Remove with a slotted
spoon; drain and keep warm.
Reduce the heat to medium low. Add the onions; cook, stirring
to loosen up the brown bits from the pan, until onions begin
to soften, about 6 to 8 minutes. Add the garlic; and cook for 1
minute longer.
Stir in the flour and paprika; reduce the heat to low. Cook until
the paprika is fragrant, about 3 to 5 minutes. Return the
chicken to pan; simmer, covered, about 30 minutes. Transfer
the chicken to a serving platter.
Skim fat. Stir in the sour cream; heat until warmed through,
about 3 to 5 minutes, (DO NOT ALLOW TO BOIL).
If desired, you can sprinkle with fresh parsley and additional

Hungarian paprika.
Serve over top with hot cooked noodles or mashed potatoes.

“ COFFEE DRINKERS
LOVE A GOOD CUP
OF COFFEE.”
CHAPTER
BREADS AND BAKED GOODS

Oven Baked Apple Crisp

Cheddar Onion Scones
Tropical Walnut Bar Cookies
Lemon-Coconut Meringue Pie
Ginger Bread Man Cookies
Delicious Ultra Moist Banana Bread
Naked Chocolate Cake
Apple Clafoutis Delight
Butterscotch Brownies
Chocolate Pecan Drop Cookies
Cranberry Pecan Bars/Squares
Cheddar Bread Pudding
Peacan Cinnamon Coffee Cake
Delicious Date Squares
Bundt Pudding
Cupcake Cookies
Almond Cranberry Apple Pie
Apple Walnut Hungarian Nut Bread
German, Hungarian Marzipan Stollen
Textured Cinnamon Coffee Cake
Dark Moist Molasses Fruitcake
Homemade 4 Ingredients Buttermilk Biscuits
Hermit Cookies
Perfect Holiday Fruitcake Cookies
Old Fashioned Butter Toffee
100 Year Old Gingerbread
Cookie Lover's Cookies
Gingersnap Pear Pie
OVEN BAKED APPLE CRISP
INGREDIENTS:
. 4 cups peeled, cored, sliced granny smith apples
. 1 tbsp granulated sugar
. 2 tsp lemon juice
. ¾ cup rolled oats
. ¼ cup flour
. 2 tbsp brown sugar
. 2 tbsp melted soft tub margarine

. ¼ tsp salt
. 1 cup vanilla yogurt
METHOD:
Preheat your oven to 350 degrees F. Place apples evenly in the

bottom of a 11x7 inch baking dish coated with cooking spray.
In a medium-sized bowl, combine the remaining ingredients
and stir until mixture resembles course meal. Top apples
evenly with the oat mixture. Bake the crisp for 30 minutes.
Top each apple crisp serving with 2 tablespoon of vanilla
yogurt.
CHEDDAR ONION SCONES
MAKES: 24 large scones

PREPTIME: 35 minutes
INGREDIENTS:
. 2 cups chopped onions
. 1 tbsp each balsamic vinegar & brown sugar
. Pinch each salt & pepper
. 4 cups all-purpose flour

. ¼ cup baking powder
. ½ tsp salt
. 1 cup cold butter, cubed
. 2 cups shredded Cheddar cheese
. 1 1/3 cups sour cream
. 3 eggs
GLAZE:
. 2 tbsp milk or cream
METHOD:
1. In a large skillet, cook onions with oil over medium-low
heat, stir often, until onions are soft and light brown, 15
to 20 minutes. Stir in balsamic vinegar, brown sugar, salt
and pepper, cook for 10 minutes. Remove from heat and
let cool completely.
2. In a large bowl, combine flour, baking powder, and salt.
Cut in butter, until crumbly. Transfer to large bowl; stir in
cheese.
3. In a small bowl, combine sour cream and eggs; stir in
cooled onions. Add to flour mixture; stir until dough is
smooth and soft.
4. Turn out onto lightly floured board and knead 8 times.
Roll out dough unto ¾ inch thick; cut into 2 ½ inch rounds
or squares. Brush the tops with milk or cream.
5. Bake on parchment paper-lined or lightly floured baking
sheet (leave 1 inch between), in 400 degrees F. oven for
12 to 15 minutes or until puffed and brown. Serve warm.
TROPICAL WALNUT BAR COOKIES
(Preheat oven to 350 degrees F.)
INGREDIENTS:
CRUST:
. ½ cup chopped walnuts
. 1 cup all-purpose flour
. 1/3 margarine
. ¼ cup lightly packed brown sugar
METHOD:
1. Chop ¼ cup walnuts. Mix with flour, margarine and
brown sugar. Press into bottom of 9 inch square baking
pan.
2. Bake for 12 minutes.
FOR THE FILLING:
INGREDIENTS:
. 1 can (19 oz) crushed pineapple in unsweetened pineapple

juice
. 1 pkg. cream cheese
. 1 egg
. ¼ cup granulated white sugar

. 1/3 cup flaked coconut
METHOD:
1. Drain pineapple well. Beat cream cheese, egg, sugar,

vanilla and drained pineapple. Pour over partly baked
crust. Top with remaining walnuts and coconuts.
2. Bake about 35 minutes or until golden brown. Cool on
wire rack.
LEMON-COCONUT MERINGUE PIE
MAKES: 1 pie or 8 servings
(Preheat over 425 degrees F.)
INGREDIENTS:
. 1 ½ cups graham wafer crumbs
. ½ cup unsweetened shredded coconuts
. ½ cup margarine
. 1 can (19 oz.) lemon pie filling
METHOD:
1. Grease a 9 inch pie plate and set aside.
2. In a bowl, combine graham wafer crumbs, coconut and
margarine. Press into pie plate; chill until ready to fill.
3. Fill pie shell with lemon pie filling.
MERINGUE:
INGREDIENTS:
. 2 egg whites
. ¼ cup sugar
METHOD:
1. Beat egg whites until foamy and gradually beat in sugar

until stiff peaks are formed.
2. Top pie with meringue, sprinkle with a little coconut and
bake about 5 minutes or until it is golden. Cool before
serving.
“GINGER DEAD MAN” COOKIES
WITH REDUCED SUGAR
MAKES: 24 cookies
INGREDIENTS:
. 3 cups all-purpose flour
. ½ tsp baking soda

. ¼ tsp baking powder
. ½ cup unsalted butter
. ½ cup Truvia Baking Blend
. 2 tsp ground ginger
. ¾ tsp ground cloves
. ½ tsp finely ground pepper
. ¾ tsp salt
. 1 large egg
. ½ cup molasses
. Icing and decorations (optional)
METHOD:
1. Whisk together flour, baking soda, and baking powder in

a large bowl. Set aside.
2. Place butter and Truvia Baking Blend in a large bowl.
Using an electric mixer, blend on medium speed until
fluffy. Mix in spices and salt, then egg and molasses. Add
flour mixture, mix until just combined. Divide the dough
into thirds, wrap each in plastic wrap. Refrigerate until
cool.
3. Line baking sheets with parchment paper; set aside. Roll
out the dough on a clean work surface to ¼ inch thick.
Using a 4 ½ inch gingerbread man-shaped cookie cutter,
cut out cookies, and place on baking sheets, at least 1
inch apart. Refrigerate until cool.
4. Preheat the oven to 350 degrees F. Bake cookies until
crisp but not dark, 10 to 12 minutes. Let cool on sheets on
wire rack.
5. If you are using icing and decorations, decorate cookies
and then set aside so icing hardens.
DELICIOUS ULTRA MOIST
BANANA BREAD
MAKES: 1 bread
INGREDIENTS:
. 1 ½ cups all-purpose flour
. 1 tsp baking soda
. 1 ¼ cups mashed ripe bananas (about 3 to 4)
. ½ cup coconut milk

. 1 tbsp lime juice
. ½ cup unsalted butter, softened
. 1 large egg
METHOD:
1. With the rack in the middle position, preheat the oven to

350 F. Butter a 9 x 5 inch loaf pan and line with a strip of
parchment paper, letting it hang over both sides.
2. In a bowl, combine the flour, baking powder, and baking
soda. Set aside.
3. In another bowl, combine the bananas, coconut milk and
lime juice. Set aside.
4. In a third bowl, cream the butter and sugar with an
electric mixer. Add egg and vanilla and beat until smooth.
At low speed, add the dry ingredients alternately with the
banana mixture.
5. Pour into the loaf pan. Bake about 1 hour or until a
toothpick inserted comes out clean.
6. Let cool on a wire rack before removing from the pan and
slicing.
NAKED CHOCOLATE CAKE
MAKES: 12 servings
CAKE INGREDIENTS:
. 4 oz unsweetened chocolate, chopped
. 1 cup unsalted butter, cut in pieces

. 2 cups granulated sugar
. 1 cup (2%) milk, at room temperature
. 1 ¼ cup all-purpose flour
. ¼ cup sifted, cocoa powder
. 1 tsp salt
. 4 large eggs, at room temperature
CAKE FILLING INGREDIENTS:

. 2 cups whipping cream
. 3 tbsp icing sugar
. ½ cup orange liqueur (or any of your choice)
. 1 cup fruit, nuts or other matching flavour item of choice
. 1 oz semisweet chocolate, grated
. Extra fruit for garnish (optional)
METHOD:
FOR CAKE:
1. Grease two 9 inch round cake pans. Cut 2, 9 inch circles

from parchment paper. Line pan bottoms with parchment
circles.
2. In a large, heat proof bowl,combine chocolate and butter.
Set over pot of simmering water to gently melt, stirring
with a wooden spoon until smooth.
3. Remove bowl from heat. Add sugar, milk, flour, cocoa,
baking powder, salt, eggs, and vanilla all at once. Beat
with whisk until smooth.
4. Divide batter between the 2 prepared cans. (You can
weigh the pans with a kitchen scale to get them even.)
5. Push batter to edges of pans so that the cake will remain
relatively flat when they rise during the baking process.
6. Bake in preheated 350 F. Oven until toothpick inserted in
centre comes out clean, about 30 to 40 minutes. Let cool
for 15 minutes and turn out of pans on to wire rack.
Remove the parchment paper. Cool to room temperature,
at least one hour.
7. Slice each cake in half horizontally using a serrated knife.
Alternately.
8. Wrap a length of thread/floss around the sides of the
cake where you want the cut to be made. Cross the ends
of the thread/floss. Pull them gently but firmly away from
each other and it will cut through the cake as you pull.
FOR FILLING:
1. In a large bowl using an electric mixer on high speed, beat

cream and icing sugar until soft peaks form.
2. Place 1 layer cake on serving platter/stand, cut side up.
Drizzle with about ¼ liqueur. Spread with ¼ whipping
cream, leaving a ¼ inch edge of cake showing. (The
weight of the cake will push cream to sides). Dot with ¼
of fruit/nuts or item of choice. Sprinkle with ¼ of grated
chocolate.
3. Repeat the 3 remaining layers of cake (cut side up if
possible, unless you need to do cut side down to even out
the cake), liqueur, whipping cream, fruit/nuts item of
choice and grated chocolate. If desired, garnish with
another fruit for color.
4. Cover. Refrigerate at least 2 hours to overnight so that the
liqueur can soak into the cake evenly and whipping cream
firms up.
5. Slice thickly, as this type of cake falls apart very easily.
APPLE CLAFOUTIS DELIGHT
MAKES: 8 servings
(Preheat oven 350 F.)
INGREDIENTS:
. 2 tbsp butter
. 6 cups pared and sliced apples
. ½ cup milk
. 1/3 cup flour
. ¼ cup white sugar

. 3 eggs
. 2 tbsp apple brandy or rum (optional)
. ¼ tsp baking powder
. Pinch of cinnamon
METHOD:
1. In a frying pan, melt the butter over medium heat. Saute

apples until tender, 6 to 8 minutes.
2. Arrange the apple slices in a greased 2 quart shallow
baking dish.
3. In a blender or food processor, blend all other ingredients
until smooth.
4. Pour over apples, separate slices with fork and allow
batter to flow between.
5. Bake for 40 to 45 minutes or until knife inserted in center
comes out clean. Serve warm.
BUTTERSCOTCH BROWNIES
MAKES: 1 pan
INGREDIENTS:
. 1/3 cup melted butter
. 1 cup brown sugar
. 1 large egg
. 7 cups flour
. ¼ tsp salt
. ¼ cup chopped walnuts
. 1 tsp vanilla
METHOD:
1. Mix well – Put into 9 inch square pan (greased and

floured), and bake in 300 F. Oven for 15 minutes (when
cake tester comes out clean).
2. Make a butter icing; using the grated rind from the
orange and the orange juice as the liquid. Ice the
brownies and put maraschino cherries (cut in half) on top
for decoration.
CHOCOLATE PECAN DROP COOKIES
MAKES: 6 dozen cookies
INGREDIENTS:
. 2 squares unsweetened chocolate
. ½ cup butter
. 1 cup packed brown sugar
. 1 large egg
. 2 ½ cups all-purpose flour

. ½ tsp baking soda
. ¼ tsp salt
. ½ cup sour cream
. 1 tsp vanilla
. 1 cup chopped pecans
METHOD:
1. In a small pan over boiling water, melt the chocolate. (or

melt it in the microwave oven.) Cool to room
temperature.
2. In a mixing bowl, cream together butter and sugar until
light and fluffy. Blend in melted chocolate. Beat in egg.
3. In another bowl, combine flour, baking powder, baking
soda, and salt.
4. Stir into chocolate mixture alternately with sour cream;
mix well. Stir in vanilla. Add pecans; mix well.
5. Drop by heaping teaspoons about 2 inches apart on a
buttered baking sheet(s).
6. Bake in 350 F. Oven for 10 to 12 minutes or until the
centers feel firm to the touch.
CRANBERRY PECAN BARS/SQUARES
CRUST INGREDIENTS:
. 2 cups flour
. ½ cup sugar
. ¾ cup margarine
METHOD:
1. Combine all the ingredients for crust until crumbly. Press

firmly into a greased 13 x 9 inch pan.
2. Bake at 350 F. For 15 to 18 minutes, or until light golden.
TOPPING INGREDIENTS:
. 4 eggs
. 1 cup sugar
. 1 cup corn syrup
. 3 tbsp margarine, melted
. 1 ¼ cup coarsely chopped pecans

. ¾ cup coarsely chopped cranberries
METHOD:
1. Beat eggs, sugar, corn syrup and melted margarine

together until blended. Stir in pecans and cranberries.
Pour evenly over crust.
2. Bake about 40 minutes longer, or until set and golden.
3. Cool completely on a wire rack. Cut into bars or squares.
CHEDDAR BREAD PUDDING
MAKES: 8 servings
INGREDIENTS:
. 5 tbsp sugar
. 1 ½ tsp ground cinnamon
. ½ French bread
. 1/3 of 650g pkg. Old Cheddar cheese
. 2 cups 18% cream
. 1/3 cup sugar
. 2 large eggs
. ½ tsp vanilla
METHOD:
1. Combine 5 tbsp sugar and cinnamon; set aside.

2. Cut bread into ¼ inch slices and cut cheese into 1/8 inch
slices.
3. Place 1/3 of the bread on the bottom of a lightly buttered
10 inch round baking dish; sprinkle with 1 tbsp of sugar
cinnamon mixture.
4. Top with half the cheese and another 1 tbsp sugar
cinnamon mixture.
5. Repeat layering, ending with bread and remaining sugar
cinnamon mixture.
6. In a small bowl, beat eggs lightly; stir in cream, 1/3 cup
sugar and vanilla and pour over bread and cheese in dish.
7. Gently press down so the top of the bread gets soaked.
Let stand for 30 minutes.
8. Bake in a 350 F. Oven for 40 minutes or until set.
9. Cut into wedges and serve warm.
10. Garnish with additional cheese if desired.
PECAN CINNAMON COFFEE CAKE
MAKES: 12 servings
. 1 1/2 cups pecans, lightly roasted and finely chopped
. 1/2 cup all-purpose flour

. 1/2 cup white sugar
. 1/2 cup light brown sugar
. 1/2 unsalted butter, softened
CAKE INGREDIENTS:
. 2 1/2 cup all-purpose flour
. 1/2 tsp baking soda
. 1/2 tsp salt

. 3/4 cup unsalted butter, softened
. 2 cups light brown sugar
. 3 eggs
. 1 cup sour cream
. 1 tbsp milk
. 1 tsp cocoa powder
ICING (OPTIONAL)
. 1/2 cup icing sugar
. 2 tsp milk.
METHOD:

350 F. Generously butter an angel food cake pan with a
removable bottom.
TOPPING:
1. In a bowl, combine all your dry ingredients. Add the

butter and mix with fingertips until the mixture is just
moistened. Set aside.
CAKE:
1. In another bowl, combine the flour, baking powder,
baking soda, and salt. Set aside.
2. In a third bowl, cream the butter, brown sugar and vanilla
with an electric mixer. Add the eggs, one at a time, and
beat until smooth. Add the dry ingredients alternately
with the sour cream and stir until smooth.
3. Pour 1/2 cup of cake batter into a small bowl. Add the
milk, cocoa powder and cinnamon and mix thoroughly.
Set the cocoa batter aside.
4. Pour 1/2 of the vanilla bake batter into a preheated pan.
Cover with cocoa batter. Sprinkle with 1/2 topping mix.
Cover with the remaining batter and the remaining
topping.
5. Bake in the oven for about 1 hour or until a toothpick
inserted in the middle of the cake comes out clean. Let
cool completely. Run a knife between the cake and the
pan, then unmould.
ICING:
1. Combine the icing sugar and the milk with a fork. Drizzle
on top of cake.
DELICIOUS DATE SQUARES
PREP TIME: 20 Minutes

MAKES: 16 squares
INGREDIENTS:
. 2 cups chopped pitted dates
. 1 cup water
. 1 1/4 cup brown sugar, divided
. 2 tsp vanilla
. 2 1/2 cups all-purpose flour
. 1 1/2 cups oats
. 1 tsp lemon zest
. 1/2 tsp salt
. 1/4 tsp baking powder
. 1 cup unsalted butter, at room temperature

METHOD:
1. Preheat the oven to 350 F. Lightly spray an 8 x 8 inch

baking pan, with oil or line with overhanging parchment
paper.
2. Combine dates with water in a medium saucepan over
high heat. Boil, then reduce heat to medium-low and
gently simmer, stirring occasionally, until thick, 5 to 6
minutes. Remove from heat.
3. Stir in 1/4 cup brown sugar, lemon juice and vanilla. Let
stand to cool lightly.
4. In a large bowl stir in flour with the remaining 1 cup
brown sugar, oats, lemon zest, salt and baking powder.
Add butter. Work butter into oat mixture, using your
fingers, until mixture is crumbly.
5. Spread half of the oat mixture evenly over bottom of
prepared pan. Press down gently to make a crust. Scrape
date mixture over crust. Spread evenly to the edges.
Sprinkle the remaining oat mixture evenly over date
mixture, pressing down lightly.
6. Bake in center of oven until top is golden brown, about
40 to 45 minutes. Transfer to a rack and let it cool
completely in pan, about 1 hour. Slice into 16 squares.
NOTE: Squares keep well at room temperature for up to 3
days or frozen up to 1 month.
BUNDT PUDDING
MAKES: 16 servings
INGREDIENTS:
. 4 Earl Grey tea bags
. 1 lb fresh dates
. 1 level tsp ground cinnamon
. 1 whole nutmeg, for grating
. 3/4 cup unsalted butter, plus extra for greasing (at room
temperature)
. 2 1/2 cups self-rising flour, plus extra for dusting
. 3/4 cup superfine sugar
. 1 cup brown sugar
. 4 large eggs
. sea salt
CARAMEL SAUCE INGREDIENTS:

. 2/3 cup brown sugar
. 3/4 cup superfine sugar
. 3 tbsp dark rum
. 1 1/4 cups heavy cream
METHOD:
1. Preheat the oven to 350 F. Put the tea bags into a

measuring cup, cover with 1 1/4 cups of boiling water,
and leaves to steep for 3 1/3 minutes. Meanwhile, pit the
dates and put them into a food processor with the
cinnamon, then finely grate in half the nutmeg. Spoon
out the tea bags and pour the tea over the dates, pushing
them down so they are submerged. Leave them to soak
with the lid on for 1o minutes, then blitz to a puree,
stopping occasionally to scrape down the sides.
2. Butter and lightly flour a 10 inch bundt pan. In a large
mixing bowl, cream the butter and sugars together using
a wooden spoon. Beat in the eggs, one by one, then,
using a large metal spoon, stir in the flour and fold in the
pureed dates. Pour the pudding mixture into your bundt
pan, then bake for 45 to 50 minutes, or until an inserted
toothpick comes out clean.
3. When your pudding is almost ready, make the sauce.
Cube the butter and melt in a small saucepan on medium
heat. Add both the sugars then, once nicely mixed,
carefully add the rum and heavy cream. Bring to a boil,
then simmer for 5 minutes, or until it becomes a deep
golden color.
4. As soon as the pudding is ready, if using a bundt pan, flip
out onto a platter and brush all over with enough sauce
to form a delicate, crispy surface but also keep your
sponge nice and bouncy or, if you are baking it in a dish,
poke small holes in the top and pour over 1/3 of the
sauce.
5. Sprinkle with a little sea salt for contrast and serve with a
pitcher of sauce and a little heavy cream, ice cream or
custard if you like.
CUPCAKE COOKIES

COOLING TIME: 2 minutes
REFRIGERATE: 60 minutes
MAKES: 36 cookies
YIELDS: 3 dozen
INGREDIENTS:
1 cup margarine, (or butter)
1 cup white sugar
2 large eggs, at room temperature
1 cup walnuts, ground
1 1/2 all purpose flour
1 1/2 tsp ground cinnamon

2 tbsp vanilla extract
1 tsp ground cloves
Icing sugar
METHOD:
In a medium bowl, cream the margarine and sugar until it is

light and fluffy, about 5 to 7 minutes. Add eggs, 1 at a time,
beating well after each addition, add nuts.
In another bowl, sift together flour, cinnamon and cloves; add

with vanilla to creamed mixture. Refrigerate for 60 minutes,
covered.
Fill 36 generously greased muffin cups or individual 3 inch tins
one-third to half full. Press dough around sides, leaving a
depression in center. (If the dough is too soft add more flour.)
Bake in the preheated oven until light brown, about 18

minutes.
Let cool for 2 minutes; tap tins to remove cookies.
Dust the tops with icing sugar.

ALMOND CRANBERRY APPLE PIE

MAKES: 8 servings
YIELDS: 8
INGREDIENTS:
1 cup white sugar
1/4 cup all purpose flour
3 tbsp margarine, (or butter), melted
1/8 tsp salt
6 medium cooking apples, peeled, sliced thinly
1 cup (fresh or frozen) cranberries
1 (9 inch) pastry pie shell

INGREDIENTS FOR TOPPING:
1/2 cup light brown sugar, packed
1/2 tsp ground cinnamon
3 tbsp margarine, cold
1/3 cup almonds, sliced, toasted
METHOD:
In a medium size bowl, combine the flour, sugar, margarine,

nutmeg and salt.
Add the apples and cranberries; stir gently.
Pour the mixture into the pie shell.
In another small bowl, combine the light brown sugar, flour

and cinnamon; cut in the margarine until crumbly.
Stir in almonds; sprinkle over filling.
Bake in the preheated oven at 350 degrees F. For 60 minutes

or until the apples are tender.
APPLE WALNUT HUNGARIAN NUT BREAD

BAKING TIME 30 minutes
MAKES: 48 slices
YIELDS: 4 loaves
INGREDIENTS:
2 pkg (1/4 ounce each) active dry yeast
1/2 cup warm whole milk
1/4 cup plus 2 tbsp white sugar
3/4 tsp salt
1 cup margarine, (or butter), softened
1 cup sour cream

3 eggs, room temperature, lightly beaten
6 1/2 cups all purpose flour
INGREDIENTS FOR THE FILLING:
1 1/4 cup white sugar
1/2 cup margarine, (or butter), cubed
1 egg
4 1/2 cups walnuts, ground
1 large cooking apple, peeled, grated

INGREDIENTS FOR TOP ICING:
2 cups icing sugar
3 tbsp whole milk
METHOD:
In a large bowl, dissolve the yeast in warm milk. Add the

sugar, margarine, salt, sour cream, eggs and 3 cups flour. Beat
on medium speed until smooth, about 3 minutes. Stir in
enough remaining flour to form a soft dough, (the dough will
be a bit sticky).
Turn onto a floured surface; knead until smooth and elastic,

about 6 to 8 minutes. Place in greased bowl, turning once
to grease the top. Cover and let rise in a warm place until
doubled, and place a towel over the top, about 60 minutes.
Meanwhile, in a large saucepan, combine the sugar,

margarine, eggs and cinnamon. Cook and stir over medium
heat until mixture is thickened enough to coat the back of a
spoon. Remove from the heat; gently stir in the walnuts and
apples. Let cool completely.
Punch the dough down. Turn onto a lightly floured surface;

divide the dough into 4 even portions. Roll each into a 12 x 10
inch rectangle. Spread the filling to with in 1/2 inch from
edges. Roll up like a jelly roll style, starting with a long side;
pinch seams to seal. He seam side down on a greased baking
sheet. Cover and let rise for about 30 minutes.
Bake in the preheated oven at 350 degrees F until lightly

browned about 30 to 40 minutes. Remove from pans to wire
racks to cool. Combine icing ingredients; drizzle over loaves.
GERMAN, HUNGARIAN MARZIPAN STOLLEN

PREP. TIME 30 minutes
RIZING TIME: 30 minutes
MAKES: 16 slices
YIELDS: 1 loaf
INGREDIENTS:
3 to 3 1/2 cups all purpose flour
1/3 cup white sugar
1 pkg (1/4 ounce) active dry yeast
1 1/4 cups whole milk
6 tbsp margarine, (or butter), cubed

3 tsp lemon zest, grated
INGREDIENTS FOR FILLING:
1 can (12 1/2 ounces) almond cake and pastry filling
1 cup almonds, finely ground
1 tbsp whole milk
1 tsp rum extract
INGREDIENTS FOR GLAZE:
1/4 cup icing sugar
1/2 to 1 tsp whole milk

METHOD:
In a large mixing bowl, combine 2 cups flour, yeast, and sugar.

In a small saucepan, heat milk and margarine. Add to dry
ingredients; beat just until moistened. Add the lemon zest;
beat until smooth. Stir in enough remaining flour to form a
soft dough, (the dough will be a bit sticky).
Turn the dough onto a floured surface; knead until smooth

and elastic, about 6 to 8 minutes. Place in a greased bowl,
turning once to grease the top. Cover and let rise in a warm
place until it doubles in size, about 60 minutes.
To make the FILLING, in a large bowl, beat almond pastry

filling, almonds, milk and rum extract.
Punch down the dough; turn onto a floured surface. Divide

into thirds. Roll each portion into a 15 x 16 inch rectangle.
Spread each portion with 1/3 of the filling to within 1/4 inch.
Roll the dough up like a jelly roll style, starting with a long
side; pinch seam to seal. Place ropes on a parchment lined
baking sheet, Using a sharp knife, make a 1/2 inch deep cut
lengthwise down the center of each rope, stopping 1/2 inch
from ends. Keeping cut surfaces facing up, braid ropes. Pinch
the ends to seal; tuck under.
A kitchen towel; let rise in a warm place until it almost

doubled, about 30 minutes.
In the preheated oven, set at 375 degrees F. Bake until golden

brown, about 30 to 35 minutes.
Remove to a wire rack to cool. Combine glaze ingredients to

desired consistency; drizzle over stollen. Once cooled serve.
TEXTURED CINNAMON COFFEE CAKE

MAKES 20 servings
INGREDIENTS:
1 cup margarine, softened
2 2/3 cups white sugar, divided
4 eggs, room temperature
2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
1/2 to 1 tsp salt, (or to taste)
2 cups sour cream

2 tbsp ground cinnamon
1/2 cup walnuts, chopped
METHOD:
In a large mixing bowl, cream the margarine and 2 cups sugar

until light and fluffy, about 5 to 7 minutes. Add 1 egg at a time,
beating well after each addition. Beat in vanilla extract.
Combine the flour, baking soda and salt; add alternately with
sour cream, beating just enough after each addition to keep
the batter smooth.
Spoon 1/3 of the batter into a greased 10 inch tube pan.

Combine cinnamon, nuts and remaining 3/4 cup sugar;
sprinkle 1/3 of the mixture over batter in pan. Repeat the
layer two more times.
In the preheated oven set at 350 degrees F. Bake until a
toothpick inserted in the center comes out clean about 60 to
65 minutes.
Let cool for 15 minutes before removing from pan to a wire

rack to cool completely.
DARK MOIST MOLASSES FRUITCAKE

MAKES: 16 slices per loaf
YIELDS: 3 loaves
INGREDIENTS:
3 1/4 cup dried currants
2 2/3 cups raisins
1 cup walnuts, chopped
2/3 cup candied lemon peel, chopped
4 cups all purpose flour, divided
1 cup butter, (or margarine), softened

2 cups brown sugar, packed
1 cup dark molasses
1 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup strongly brewed coffee

METHOD:
Grease and flour three 9 x 5 inch loaf pans. Line the bottoms
with waxed paper; grease and flour the papers.
In a mixing bowl, combine the currents, raisins, walnuts,

candied lemon peels and 1/4 cup flour. Toss to coat; set aside.
Cream butter and the brown sugar until light and fluffy, about
5 to 7 minutes. Add the eggs, 1 at a time, beating well after
each addition. Beat in the molasses.
In another bowl, whisk together the baking soda, nutmeg,

cinnamon, cloves and the remaining flour; add the creamed
mixture alternatively with coffee. Stir in the currents and mix
well.
Transfer to prepared pans.
Bake until a toothpick inserted in the middle comes out clean,

about 75 minutes to 90 minutes.
Cool in the pans for about 15 minutes before removing to wire

racks to cool down completely.
Wrap tightly and store in the refrigerator for at least 2 days to

blend flavors.
Slice and bring to room temperature before cutting into 16

slices and serving.
Refrigerate any leftovers that you may have.

HOMEMADE 4 INGREDIENTS BUTTERMILK BISUITS

MAKES: 8 servings
YIELDS: 8
1/2 cup cold butter, (or margarine), cubed
2 cups self rising flour
3/4 cups buttermilk
Melted butter, (or margarine)
METHOD:
In a large bowl, cut the butter into flour until the mixture
resembles coarse crumbs.
Stir in the buttermilk just until moistened.
Turn onto a lightly floured surface; kneed for 3 to 4 minutes.
Pat or lightly roll to 3/4 thickness.
Cut with a floured 2 1/2 inch biscuit cutter, (or a cookie

cutter).
Place on a greased baking sheet. Bake in the preheated oven

at 425 degrees F. Until golden brown, about 11 to 13 minutes.
Brush the top with butter. Serve biscuits warm.

HERMIT COOKIES

MAKES: 14 cookies
YIELDS: 14
INGREDIENTS:
1/3 cup raisins
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp ground gingerbread

1/4 tsp salt
1/4 cup dark molasses
3 tbsp butter, melted
1 egg white, (or 2 tbsp egg substitute)
METHOD:
In a pot cover the raisins with boiling water. Let stand for 5
minutes; drain and set aside.
Whisk together the next 6 ingredients. In another bowl,

combine the molasses, butter, egg white and vanilla; stir into
dry ingredients just until moistened. Fold in the walnuts and
raisins, (the batter will be wet).
Divide the batter in half; spread each half, (wetting hands, if

necessary), into a 12 x 2 inch rectangle 2 inch apart on a
parchment lined baking sheet. Bake in the oven until the
edges are lightly browned and set, about 10 to 15 minutes.
Transfer the biscuits to a cutting board, with a serrated knife,

cut diagonally into 1 1/2 inch bars.
Remove to wire racks to cool. Store in an airtight container.

“ SAVE THE PLANET
IT IS THE ONLY ONE
WITH COFFEE,
TEA AND BEER. )
PERFECT HOLIDAY FRUITCAKE COOKIES

BAKING TIME: 15 minutes per batch
MAKES: 48 cookies
YIELDS: 4 dozen
INGREDIENTS:
1 2/3 cups walnuts, (or pecans), chopped
1 1/3 cups raisins
1 cup dried plums, (or prunes), pitted, chopped
2/3 cups dried apricots, finely chopped
1/2 cup dried cranberries
1/4 cup Triple Sec

1 cup margarine, (or butter), softened
1/2 cup white sugar
1 egg, at room temperature
METHOD:
In a large bowl, place the first 5 ingredients. Drizzle with

Triple Sec and toss to combine. Let stand, covered, overnight.
In another large bowl, cream the margarine, sugar and nutmeg

until it is light and fluffy, about 5 to 7 minutes. Beat in the
eggs. Gradually beat in the flour. Stir in the fruit mixture.
Divide the dough in half; shape each into a 12 x 3 x 1 inch

rectangular log. Cover; refrigerate overnight or until it is firm.
Preheat your oven to 350 degrees F. Uncover and cut the

dough crosswise into 1/2 inch slices.
Place 2 inches apart on an ungreased baking sheet. Bake until

the edges are light brown, about 13 to 15 minutes.
Remove the pan to wire rack and let cool.

OLD FASHIONED BUTTER TOFFEE

MAKES: 32 pieces
YIELDS: 32 pieces
INGREDIENTS:
2 cups whole almonds, (or walnuts), roasted, chopped
1 (11 ounce) milk chocolate, chopped
1 cup butter, (or margarine), cubed
1 cup white sugar
3 tbsp cold water
METHOD:
In a shallow baking pan; toast the almonds until it is golden

brown, about 5 to 10 minutes, stirring occasionally. Let cool.
Pulse the chocolate in a food processor until it is finely ground,

(DO NOT OVERPROCESS); transfer to a bowl. Pulse almonds in
the food processor until coarsely chopped. Sprinkle 1 cup
almonds over the bottom of a greased 15 x 10 x 1 inch pan.
Sprinkle with 1 cup chocolate.
In a heavy saucepan, combine the butter, sugar and water.

Cook over medium heat until a candy thermometer reads 290
degrees, (soft crack stage), stirring occasionally.
Immediately pour the mixture over the almonds and

chocolate in the pan. Sprinkle with the remaining chocolate
and almonds. Refrigerate until it is set; break into pieces.
100 YEAR OLD GINGERBREAD

MAKES: 9 servings
YIELDS: 9
INGREDIENTS:
1 egg, room temperature, beaten
1/2 cup white sugar
1/2 cup dark molasses
2/3 cup cold watermelon

1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
Whipped cream, for topping
METHOD:
In a mixing bowl, combine the eggs, sugar, molasses, butter

and water; mix well. In a large mixing bowl, stir together flour,
baking soda, ginger and salt; add molasses mixture. Beat until
well mixed. Pour into a greased 8 inch square baking pan.
Bake at 350 degrees until cake tests done, about 20 to 25
minutes. Cut into squares; serve warm with whipped cream.
COOKIE LOVER'S COOKIES

BAKING TIME: 10 minutes per batch
MAKES: 42 cookies
YIELDS: 3 1/2 dozen
INGREDIENTS:
1/2 cup margarine, (or butter), softened
1/2 cup shortening
1 cup white sugar
1 cup brown sugar, packed

1 tsp baking soda
1 tsp salt
3 cups oats
1/2 cup coconuts, sweetened, shredded
METHOD:
In a bowl, cream the margarine, shortening and sugar until it

is light and fluffy, about 5 to 7 minutes. Beat in the eggs and
the vanilla extract. In another bowl, whisk together the flour,
baking soda and salt; gradually beat into creamed mixture. Stir
in the oats, coconuts and walnuts.
Divide the dough in half. Shape into a 10 inch long roll. Wrap;
refrigerate overnight.
Preheat the oven to 375 degrees F. Unwrap and cut the dough
crosswise into 1/2 inch slices. Place 2 inches apart on an
ungreased baking sheets.
Bake until the edges begin to brown, about, 8 to 10 minutes.

Let cool for about 5 minutes before removing from the pans to
wire racks.
GINGERSNAP PEAR PIE

MAKES: 8 servings
YIELDS: 8 servings
INGREDIENTS:
Dough for a single crust pie.
1 cup (about 16 cookies), gingersnap cookies, crushed
Pinch salt
1/2 cup cold margarine, (or butter), cubed

FILLING INGREDIENTS:
2/3 cup white sugar
1/3 all purpose flour
1/2 tsp ground ginger
1/4 tsp salt
2 1/2 lbs, (about 4 medium size) ripe pears, peeled, thinly

sliced
1 tbsp lemon juice

Caramel ice cream topping (optional)
METHOD:
On a lightly floured surface, roll dough to a 1/8 inch thickness

circle; transfer to a 9 inch pie plate. Trim crust to 1/2 inches
beyond rim of plate; flute edge. Refrigerate for about 30
minutes. Preheat the oven to 400 degrees F.
Line unpicked crust with a double thickness of foil. Fill with pie
weights, dried beans or uncooked rice. Bake on a lower oven
rack until edges is light golden brown, about 15 to 20 minutes.
Remove the foil and weights; bake until bottom is golden
brown, 3 to 6 minutes longer. Cool on a wire rack. Reduce
oven setting to 350 degrees F.
FOR THE TOPPING:
In a food processor, combine the crushed cookies, brown

sugar, flour and salt. Add butter; pulse until crumbly.
FOR FILLING:
In a large bowl, mix sugar, flour, ginger and salt. Add the pears,
lemon juice and vanilla extract; toss gently to combine.
Transfer to crust; cover with topping.
Place pie on a baking sheet; bake until topping is lightly

browned and the pears are tender, about 60 to 70 minutes.
Cover pie loosely with aluminum foil during the last 15
minutes if needed to prevent overbrowning.
Remove the foil. Cool on a wire rack at least 60 minutes befor

serving.
If desired drizzle with caramel topping (optional).

CHAPTER
SALADS AND DIPS

Soft Roasted Carrot Chicken Salad

Walnut & Pear Salad
Chicken Strawberry Lettuce Salad
Cranberries And Yams Apple Salad
Chicken, Watermelon, Cucumber, Feta Salad
Black Forest Ham And Broccoli Salad
Pork Quinoa And Apple Salad
Hungarian Sausage And Lentil Salad
Crispy Leek And Roasted Potato Salad
Chicken Buffalo Dip
Delicious Italian Pasta Salad
Gemelli Summer Pasta Salad
Scoobi Do Pasta Salad
Cauliflower, Bacon Salad
SOFT ROASTED CARROT CHICKEN SALAD
MARINADE:
. 75 ml white balsamic vinegar
. 150 ml olive oil

. 1 tsp horseradish
. 1 tsp grainy mustard
. Pinch of salt
. Pinch of black pepper
Combine all ingredients and slowly stream into oil while

whisking.
CARROT SALAD:
. 500 g carrots
. ½ tsp salt
. 1 tbsp olive oil

. 2 each green onions
. 12 sprig coriander
. 50 ml celery hearts
CHICKEN BREASTS:
. 450 g chicken breasts
. 2 tsp grainy mustard
. 1 tbsp olive oil
. Salt & pepper to taste
METHOD:
Coat chicken with marinade and grill. Toss carrots in olive oil
and salt; roast at 375 degrees F. until tender. Gently mix with
remaining salad ingredients and top with sliced chicken.
Garnish with green onions, coriander and celery hearts.
------------------------------------------------------------------------------------
WALNUT & PEAR SALAD
INGREDIENTS:
. 3 tbsp pear nectar*
. 1 tbsp white vinegar

. 2 tsp olive oil
. Pinch – coarsely grounded black pepper
. 2 cups mixed salad greens
. ½ medium pear, cored and thinly sliced
. ¼ small red onion, thinly sliced and separated into rings
. 2 tbsp chopped roasted walnuts
METHOD:
In a small bowl, whisk together pear nectar, vinegar, oil and

pepper. Set aside. Arrange the greens on two salad plates. Top
with pear, red onion, and walnut. Drizzle with vinaigrette.
Can also substitute with pear juice or other fruit juice.
CHICKEN STRAWBERRY LETTUCE SALAD
INGREDIENTS:
. 2 tsp corn oil
. ½ skinless, boneless chicken breast
. ½ tsp garlic powder
. 1 ½ tbsp mayonnaise
. ½ lime, juiced
. ½ tsp ground ginger
. 2 tsp milk
. 2 cups fresh lettuce
. 4 fresh strawberries, sliced
. 1 ½ tbsp slivered almonds

. Pepper to taste
METHOD:
Heat oil in a skillet over medium heat. Place chicken in skillet,

season with garlic powder and cook 10 minutes on each side
or until juices run clear. Cut into bite-sized pieces and set
aside. In a bowl, mix mayonnaise, lime juice, ginger and milk.
Arrange lettuce on serving dishes. Top with chicken and
strawberries, sprinkle with almonds and drizzle with dressing.
Season with pepper to serve.
MAKES: 2 servings
CRANBERRIES AND YAMS APPLE SALAD
INGREDIENTS:
. 2 yams
. 1 tbsp olive oil
. 1 large green apple, diced
. 1 cup fresh (or frozen) cranberries
. 2 tbsp maple syrup
. ½ cup orange juice
METHOD:
Preheat oven to 350 degrees F.
Peel yams and cut into ½ inch cubes (you should have about 4
cups). Toss with olive oil and spread in a 9x13 inch baking dish.
Top with apple and cranberries. Mix maple syrup and orange
juice and pour over the mixture. Cover and bake until the
yams are tender when pierced with a fork, about 1 hour.
Garnish with flavourful toppings like dried cranberries and
walnuts.
MAKES: 6 servings
CHICKEN, WATERMELON, CUCUMBER,
FETA SALAD
MAKES: 4 servings
INGREDIENTS:
VINAIGRETTE:
. ¼ cup mayonnaise
. 1 tbsp Dijon mustard
SALAD:
. 2 chicken breast halved, poached or grilled, sliced or cubed
. 3 cups arugula
. 2 cups watermelon, seeded and diced
. ½ fennel bulb, thinly sliced with a mandolin
. ½ cucumber, unpeeled, cut into half slices
. 4 green onions, chopped
. ¼ lb feta cheese, crumbled
. Salt and black pepper to taste
METHOD:
DRESSING:
1. In a bowl, combine mayonnaise, Dijon mustard, white

vinegar. Set aside.
SALAD:
1. In a large bowl, combine sliced or cubed chicken breasts,

arugula, diced watermelon, sliced fennel, sliced
cucumber, chopped green onions, crumbled feta cheese,
and salt and pepper. Divide the chicken, watermelon, feta
and cucumber salad among four plates.
2. Drizzle with the vinaigrette over the salad. Season with
salt and pepper.
BLACK FOREST HAM AND
BROCCOLI SALAD
MAKES: 4 Servings
INGREDIENTS:
. 1 Black forest ham, sliced into ¼ inch squares
. 1 cup broccoli florets, sliced
. 11 oz. Can mandarin oranges, drained
. ½ cup roasted pepper, sliced
. ½ cup blueberries
. ½ bunch fresh basil, thinly chopped
. ¼ cup extra virgin olive oil
DRESSING:
. Juice of two (2) limes

. Salt and pepper
METHOD:
1. In a large bowl combine all your ingredients except lime

juice and mix well.
2. Drizzle lime juice over salad, season with salt and pepper
to taste.
PORK QUINOA AND
APPLE SALAD
PREP TIME: 20 minutes

MAKES: 8 servings
INGREDIENTS:
. 2 tsp olive oil
. 1 leek, white and light green parts only, thinly sliced
. 1 pork tenderloin (about 1 lb), cut into thin strips

. ¼ tsp freshly ground black pepper
. 1 stalk celery, diced
. 2 tsp each fresh thyme and sage, chopped
. 1 cup quinoa, rinsed
. 1 tart apple, cored and chopped
. ½ cup dried cranberries or raisins
. ¼ cup fresh parsley, chopped
METHOD:
1. In a large nonstick skillet, heat oil over medium heat and
cook leeks and garlic for 3 minutes to soften. Add pork
tenderloin and pepper and increase heat to medium high
and saute for 5 minutes or until browned. Remove to
plate.
2. Reduce heat to medium and cook celery, thyme, sage and
quinoa, stirring for 5 minutes or until quinoa starts to
pop. Add broth and bring to a simmer. Cover and cook for
10 minutes. Stir in pork, apple and cranberries; cover and
cook for about 8 minutes or until the pork has a hint of
pink. Fluff with fork into a large bowl and stir in parsley.
HUNGARIAN SAUSAGE AND LENTIL SALAD
INGREDIENTS:
. ¾ cup dried green lentils
. 2 tsp oil
. 8 oz. Hot Hungarian sausages, (about 2 to 3), sliced into bite-

size pieces
. 3 cup shredded green cabbage
. 2 small carrots, coarsley grated
DRESSING INGREDIENTS:
. 3 tbsp oil
. 1 ½ tsp caraway seeds
. ¼ tsp black pepper
. ¼ tsp salt
. 1 unpeeled apple, decored and cut into very thin wedges
. ¼ cup chopped fresh dill

METHOD:
1. Bring medium pot of water to a boil. Look through lentels

to remove any debris and rinse. Add to water; reduce
heat to simmer, uncovered, until the lentils are tender
but not mushy, about 18 to 20 minutes. Drain well.
2. Meanwhile, in a large skillet, heat oil over medium-high
heat. Add sausages; cook stirring ocassionally until
cooked through, about 7 minutes. Remove with a slotted
spoon into serving bowl. Add cabbage, carrots and lentils.
3. In a small bowl, whisk together vinegar, caraway seeds,
oil, garlic, salt and black pepper; pour over the lentil
mixture and toss.
4. Let cool to room temperature; toss with apples and dill.
CRISPY LEEK AND ROASTED
POTATO SALAD
INGREDIENTS:
. 2 onions
. 3 potatoes, (peeled if desired), cut into bite-size chunks

. 2 tbsp olive oil
. ½ tsp paprika
. ½ tsp salt
. 1 sweet potato, peeled and cut into bite-size chunks
. leek (white parts only), sliced
. 1 tbsp fresh rosemary leaves, minced
. 1 tbsp olive oil

. ¼ cup diced pancetta, about 1 oz.
. ¼ cup chopped fresh parsley
METHOD:
1. Place potatoes on one baking sheet; toss with 1 tbsp of

oil, and ¼ tsp each salt, pepper, and paprika. On the
second baking sheet, toss together sweet potatoes, leek,
rosemary and remaining oil, salt and pepper, paprika.
2. Roast in 400 F. Oven, stirring after 15 minutes, until
potatoes are tender and crispy, 20 to 30 minutes in total,
(sweet potatoes may take less time). Place potatoes,
sweet potatoes and leeks into a serving bowl.
DRESSING METHOD:
1. In a medium skillet, heat oil over medium heat. Add

pancetta; cook until crisp, stirring occasionally, 2 to 3
minutes. Drain 2 tbsp fat into a small bowl; discarding
and remaining fat.
2. If there is less than 2 tbsp of fat, than add 2 tbsp more of
oil. Whisk in vinegar; pour over potatoes. Add pancetta
and parsley and toss to coat. Serve warm or at room
temperature.
DELICIOUS ITALIAN PASTA SALAD

MAKES: 12 servings
YIELDS: 12
INGREDIENTS:
1/2 pkg traditional Scoobi Do pasta, cooked, drained
1/2 cup vegetable oil
1/3 cup red wine vinegar
1/4 cup Parmesan cheese, grated
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1 tsp salt
1/3 cup finely chopped fresh basil
4 cups baby arugula
1 cup cocktail bocconcini, halved
1 cup cherry tomatoes, haved
1/2 onion, thinly sliced
1/2 cup black olives, pitted, halved
1/2 cup green olives, pitted, halved
1/4 cup sun dried tomatoes, finely chopped

4 ounce Italian salami, cubed
1 can cannellini beans, rinsed, drained
METHOD:
Whisk together the oil, vinegar, Parmesan cheese, mustard,

garlic, oregano, salt and pepper until blended; stir in the basil.
In a large serving bowl, toss the pasta with the dressing.
Stir in the arugula, bocconcini, cherry tomatoes, onions,

olives, sun dried tomatoes, salami and cannellini beans.
Serve.
GEMELLI SUMMER PASTA SALAD

MAKES: 6 servings
INGREDIENTS:
1 box Gemelli pasta
1/2 cup + 1 tbsp vegetable oil, divided
1 pink grapefruit
2 tbsp Dijon mustard
2 tbsp vinegar
1 tbsp liquid honey
1/4 tsp hot pepper flakes, (optional)

1/4 tsp salt
1 cup cantaloupe, cut into 1/2 inch cubes
1 ripe peach, pitted, sliced
1/2 small onion, thinly sliced
3 cups arugula, chopped
8 ounce burrata cheese, whole, (or in bite size pieces)
1/3 cup fresh mint leaves, torn
METHOD:
Cook the pasta according to the package directions. Drain

well and run under cold water to cool and to stop the cooking
process. Transfer to a large bowl and toss with 1 tbsp oil.
Meanwhile, slice the top and bottom of the grapefruit. Stand

the fruit on one end. Slice off the outer peel, following the
natural curve of the fruit and remove the bitter white pith.
Working over a small bowl to catch all the juices and using
membranes as a guide, peel each segment free from its
membrane, transferring flesh to another small bowl and
composting peel and membranes.
In another large bowl, add mustard. Slowly whisk in the

remaining oil until emulsified. Add honey, vinegar, black
pepper, hot pepper flakes (optional), grapefruit juice and salt;
whisk together until combined. Toss in pasta, grapefruit
segments, cantaloupe, peaches and onions until well coated.
Gently stir in arugula, cheese and the mint.
Serve.
SCOOBI DO PASTA SALAD

CHILLING TIME: 60 minutes
MAKES: 10 servings
YIELDS: 10
INGREDIENTS:
1 pkg Scoobi Do pasta
3 cup frozen peas, divided
1 cup sugar snap peas, slivered
1/4 cup vegetable oil, divided
3 cloves garlic, halved
2 tbsp lemon juice
2 tsp salt, divided
2 cups ricotta cheese

1/2 cup loosely pact fresh mint, chopped
1/2 tsp black peppercorns
1/3 cup Parmesan cheese, grated, for serving
METHOD:
Cook the pasta according to the package directions, adding 1

1/2 cups peas and sugar snap peas, in the last minutes of
cooking time. Drain and refresh under cold running water;
drain well and set aside.
Meanwhile, in 3 cups boiling water, cook the remaining peas

for 3 to 4 minutes or until tender.
Drain, reserving 1/4 cup of the cooking liquid.

In a blender, combine peas, reserved cooking liquid, 2 tbsp
vegetable oil, garlic, lemon juice, and 1 tbsp salt; pulse until
smooth.
In a bowl, toss together the pasta, sugar snap peas, whole

peas, pureed pea mixture, ricotta cheese, mint, remaining
vegetable oil, salt and pepper.
E at room temperature or refrigerate for 60 minutes to serve

chilled.
Serve with Parmesan cheese.

CAULIFLOWER, BACON SALAD

MAKES: 6 servings
INGREDIENTS:
1/2 baguette
1 pkg (450 g) spaghetti
1/2 pkg bacon, diced
1 head cauliflower, cored, sliced into 1/2 inch pieces
2 chives, thinly sliced
1/2 bunch fresh sage, thinly sliced
3 cloves garlic, thinly sliced

1/2 tsp chili pepper flakes, (optional)
1 cup heavy cream
1 cup Parmesan cheese, grated, plus more for serving
2 tbsp lemon juice
METHOD:
Cut baguette into cubes; pulse in food blender until coarsely

ground. Heat oil in a large skillet over medium heat; cook
bread crumbs, stirring often, for about 3 to 5 minutes or until
golden brown all over. Set aside.
Cook the pasta according to the package directions. Drain,

reserving 1/2 cup of the cooking liquid.
Meanwhile, in a large skillet set over medium low heat, cook
the bacon for 5 to 8 minutes or until golden brown and crispy.
Drain on paper towel; reserve skillet and the bacon fat.
Add the cauliflower and chives to the same skillet. Increase

the heat to medium; cook for 5 to 7 minutes or until slightly
softened. Stir in the sage, garlic and chili pepper flakes
(optional); and cook for 3 to 5 minutes or until cauliflower is
golden and caramelized. Add heavy cream; simmer for 2 to 5
minutes or until slightly thickened.
Toss cauliflower mixture with pasta and reserved cooking

liquid. Stir in the Parmesan, reserved bacon and lemon juice;
toss until the pasta is well coated. Divide among 6 plates. Top
with toasted bread crumbs.
TIPS: You can also use broccoli or brussels spouts instead of

cauliflower.
CHAPTER
DESSERTS
Planked Brie Blueberry Chutney (Dessert Topping)

Creamy Cinnamon Fruit Scoop
A Twist To Bread Pudding
Chocolate Cherry Walnut Truffles
Apple Cranberry Delight
Lemon Peach Cobbler
Delicious Cherry Cobbler
Summer Batter Fruit Cobbler
Frozen Blackberry Cobbler
Anyu's Honey Gingerbread Trifle
Delicious Strawberry Shortcake Trifle Delight
Grandma's Peppermint Stick Dessert Delight
Unique Arizona Ricotta Cheesecake
PLANKED BRIE BLUEBERRY CHUTNEY
(DESSERT TOPPING)
MAKES: 4 servings
PREPTIME: 5 minutes
GRILLING TIME: 10 minutes
SOAKING TIME: 2 hours (cedar plank)
INGREDIENTS:
. 3 tbsp packed brown sugar
. 2 tbsp finely chopped onions
. 2 tbsp cider vinegar
. 1 ½ tsp finely grated fresh gingerroot. 3 whole cloves

. 1 cup blueberries
. 1 round (4 inch) Brie cheese
. Crackers or sliced baguette
METHOD:
1. In a small saucepan, combine sugar, onions, vinegar,

ginger and cloves; bring to a simmer over medium heat,
stir until reduced and syrupy, 1 to 2 minutes.
2. Discard cloves. Stir in blueberries. Transfer to glass bowl
or jar, cover and refrigerate until ready to use or up to 1
day.
3. Place soaked cedar plank on preheated grill over
medium-high heat. Cover and grill until plank starts to
smoke and crackle, turning once, 2 to 4 minutes.
4. Place cheese on plank, close lid and reduce heat to
medium-low. Grill for 5 minutes or until just deep golden
brown.
5. Top with half of the blueberry chutney; close lid and grill
until golden and a little puffy, 1 to 2 minutes.
6. Carefully remove plank with cheese from grill. Let cool, 1
to 2 minutes.
7. Place planked cheese on platter. Serve with remaining
blueberry chutney and crackers on the side.
CREAMY CINNAMON FRUIT SCOOP
MAKES: 40 Fruit scoops

TIME: 10 minutes
INGREDIENTS:
. 5 cups assorted fresh fruit, chopped
. 1 container of vanilla yogurt
. 1 tbsp ground cinnamon
. 1 bag Baked Tositos Scoops! Tortilla chips

METHOD:
1. Combine fruit in a bowl and place spoonful of mixed fruit

in each scoop.
2. Top with yogurt.
3. Sprinkle with cinnamon and sugar
A TWIST TO BREAD PUDDING
INGREDIENTS:
. 4 eggs
. 1 ¾ cups milk
. ½ cup maple syrup
. ½ tsp ground cinnamon
. 3 tbsp butter, softened
. 8 slices white bread, (depending of their size), very lightly

toasted
TOPPINGS:
. ¾ cup toasted pecans, chopped
. Maple syrup to taste
METHOD:
1. Butter an 8 inch square baking pan with a capacity of

about 8 cups. Set aside.
2. In a bowl, combine the eggs, milk, maple syrup and
cinnamon with a whisk. Set aside.
3. On a work surface, butter one side of each slice of bread.
Set aside.
4. Spread half the bread in the prepared pan, butter side up.
Cut bread if necessary to cover the entire surface of the
pan. Drizzle with half the egg mixture. Cover with the
remaining bread, butter side up. Drizzle with the
remaining egg mixture. Cover with aluminum foil and
refrigerate overnight.
350 degrees F.
6. Bake covered for 20 minutes with aluminum foil. Remove
the foil and continue baking for another 30 minutes.
Finish cooking under the broiler until the bread is golden
brown. Let cool for 5 minutes.
7. Toppings: Garnish sprinkle with the peacans and drizzle
with maple syrup.
CHOCOLATE CHERRY WALNUT TRUFFLES
MAKES: 3 dozen
INGREDIENTS:
. 12 oz. Dark chocolate

. 3/4 cup full fat coconut milk
. 1/8 tsp salt
. 1/8 tsp cinnamon
. 1/2 cup finely chopped dried cherries
. 1 cup finely chopped walnuts
METHOD:
1. Chop the chocolate bars into small pieces with a knife.

Place the chopped chocolate in a heatproof bowl and set
aside, while you prepare the coconut milk.
2. In a small saucepan, combine the coconut milk, salt and
cinnamon and bring to a simmer over medium heat.
3. Once the coconut milk is hot, remove from heat and pour
over the chopped chocolate. Let this mixture sit for a
minute or so to allow the chocolate to start melting. Stir
the chocolate with a large spoon until all the coconut milk
is mixed in and it looks smooth and creamy.
4. Stir in the chopped dried cherries, cover bowl and place
in the refrigerator to cool and set. This should take about
2 hours.
5. Once truffle base is done chilling, remove from
refrigerator and using a spoon, scoop a large tablespoon
of chocolate and roll it into a ball. Place truffle ball in
chopped walnuts and roll around until the truffle is
completely coated with walnuts. Repeat this process until
all the truffle are done.
6. Enjoy immediately or place truffles in the regrigerator
covered for up to 2 weeks.
IMPORTANT:
It is important to use full fat coconut milk in this recipe to get
the right texture for truffles. Light coconut milk will not work
in this recipe. You can also try coconut cream for a more
decadent version.
CHICKEN BUFFALO DIP

YIELDS: 2 cups
INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1 cup chicken breasts, cooked, chopped
1/2 cup Buffalo wing sauce
1/2 cup salad dressing, (such as ranch or blue cheese)
2 cups Colby - Monterey Jack cheese, shredded
French bread baguette slices, celery ribs or tortilla chips
METHOD:

Spread cream cheese unto an ungreased shallow 1 quart
baking dish.
Layer with chicken, wing sauce and salad dressing.
Sprinkle with cheese.
Bake in oven, uncovered, until cheese is melted, 20 to 25

minutes.
Serve with your baguette slices.

APPLE CRANBERRY DELIGHT

MAKES: 6 servings
1 (340 g) can Country biscuits
1/3 cup butter, (or margarine), divided
4 large baking apples, peeled, cored and cut into slices
1 cup fresh, or frozen) cranberries
3/4 cup brown sugar
2 tsp lemon juice
1/2 tsp cinnamon
METHOD:

Separate the biscuits and cut one into squares.
Scatter into an 8 inch baking dish and set aside.
Heat 3 tbsp butter in a large skillet; add apples and

cranberries. Cook for about 5 minutes or until the apples are
tender crisp. Add the sugar, lemon juice and cinnamon. Cook
for 2 minutes; transfer to baking dish with biscuits.
Gently toss biscuits with apple mixture. Melt the remaining

butter and brush over top.
Bake in the oven for 25 to 30 minutes or until golden brown

on top and toothpick inserted into centre comes out clean.
LEMON PEACH COBBLER

ADDITIONAL TIME: 30 minutes
INGREDIENTS:
6 large fresh peaches, pitted and cut into eights
1 lemon, zested and juiced
BATTER INGREDIENTS:
1/2 cup butter, (or margarine), at room temperature
1 1/3 cup self rising flour
1/3 cup rolled oats

2/3 cup milk
GLAZE INGREDIENTS:
1/4 cup white sugar
2 tbsp cold water, (or as needed to wet top sugar)
METHOD:
Preheat your oven to 375 degrees F. Place a baking sheet on

the rack under the middle rack to catch all the drips.
Generously butter a 2 inch deep baking dish.
Place peach sections into prepared baking dish. Sprinkle with

the lemon juice and zest.
Stir butter and sugar together in a mixing bowl. Mix until

creamed and resemble a sugary, buttery paste, 4 to 5 minutes.
Add the oats and flour; stir until the flour and oars are
incorporated into the batter and sugar mixture, and the
mixture resembles coarse crumbs, 4 to 5 minutes. Pour in the
milk; stir until the mixture is wet and creamy, like a thick
spreadable batter, about 3 to 4 minutes.
Drop batter by spoonful on top of the peaches. Spread the

batter evenly over the surface of the peaches. Sprinkle 1/4 cup
sugar on top of the batter. Spritz with water until the sugar is
wet and the surface glistens.
Bake in the preheated oven over middle rack until it is

browned and crispy, about 45 minutes. Let cool for 30 minutes
before serving.
NOTE:
FOR SELF RISING FLOUR INGREDIENTS:

To make your own self rising flour, whisk together in a bowl;
1 1/3 cup all purpose flour
2 tsp baking powder,
1/2 tsp fine salt
TIP:
If you don't have a water spritzer, you can use a pastry brush
to moisten the sugar topping.
DELICIOUS CHERRY COBBLER

MAKES: 1 (9x13 inch baking dish) of cobbler
INGREDIENTS:
1/2 cup butter, (or margarine)
1 1/3 cup white sugar, divided
1 tsp baking powder
1 cup milk
2 cups sour cherries, pitted
METHOD:
Preheat your oven to 350 degrees F. Place butter in a 9 x 13
inch baking dish, and place in the oven to melt while the oven
is preheating. Remove as soon as the butter has melted, about
5 minutes.
Stir together in a medium bowl, 1 cup flour, 1 cup sugar, and

baking powder. Mix in the milk until it is well blended, then
pour the batter into the pan over the melted butter. DO NOT
STIR.
Rinse out the bowl from the batter, and dry. Place cherries
into the bowl, and toss with the remaining 3/4 cup sugar and
1 tbsp flour. Distribute the cherry mixture evenly over the
batter. DO NOT STIR.
Bake in the preheated oven until golden brown, about 50 to

60 minutes. A toothpick inserted in the middle of the cobbler
should come out clean.
SUMMER BATTER FRUIT COBBLER

INGREDIENTS:
4 tbsp butter, (or margarine)
3/4 cup white sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 cups fresh peaches sliced, (or) nectarines, whole blueberries,

strawberries, raspberries, blackberries, or a combination of
any fruit, (or even a 12 ounce package of frozen berries.)
METHOD:
Preheat your oven to 350 degrees F. Adjust the oven rack to

the upper middle position.
Put butter in an 8 inch square or a 9 inch round pan; place in

the oven until the butter has melted. Remove the pan from
the oven and set aside.
In a medium bowl, whisk together the flour, 3/4 cup sugar,

baking powder, and the salt. Whisk in the milk until a smooth
batter forms. Pour the batter into the prepared pan, then
scatter fruit over the batter. Sprinkle with 1 tbsp white sugar.
Bake in the preheated oven until the top is light brown and
the fruit bubbles, about 50 to 60 minutes.
Serve warm or at room temperature.

FROZEN BLACKBERRY COBBLER

ADDITIONAL TIME: 10 minutes
INGREDIENTS:
Butter, (or canola oil)
1 (16 ounce) package frozen blackberries
2 tbsp white sugar
1 tsp lemon juice, freshly squeezed
1/4 tsp vanilla extract

1 cup white sugar
1 large egg
Frozen whipped topping, thawed, (optional)
METHOD:
Preheat your oven to 375 degrees F. Oil or butter an 8 inch or 9

inch square baking dish.
In a large bowl, gently stir the frozen blackberries together

with 2 tbsp of sugar, lemon juice, and vanilla extract.
Spread into the bottom of the prepared baking dish.

Combine flour, with the remaining 1 cup sugar, and egg
together in a bowl until the mixture resembles a course meal.
Sprinkle the mixture evenly over the blackberries. Drizzle
melted butter evenly on top.
Bake in the preheated oven until lightly browned and bubbly,

about 35 to 40 minutes.
Remove from oven and let cool for about 10 minutes.
Serve warm topped with whipped topping (if desired).
NOTE:
You can make this also with fresh blackberries as well with the
same instructions. The fruit layer will be a little less juicy with
the fresh blackberries.
ANYU'S GINGERBREAD TRIFLE
(NOTE: “Anyu” means “Mother, or Mon” in Hungarian).

REFRIGERATE: 120 minutes, (or overnight)
MAKES: 12 servings
YIELDS: 12
INGREDIENTS:
1 cup sour cream
1 cup liquid honey
1 large egg, room temperature
1/4 cup canola oil

1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
INGREDIENTS FOR PUDDING LAYER:
2 cups whole milk
1 pkg (3.3 ounces) instant white chocolate pudding mix.

INGREDIENTS FOR PUMPKIN MOUSSE LAYER:
1 cup whole milk
1 (3.4 ounces) pkg instant pumpkin spice pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
METHOD:
In a bowl, beat sour cream, honey, egg and oil until well
blended.
In another bowl, whisk together next 6 ingredients; gradually

beat into sour cream mixture.
Transfer to a greased 9 inch square baking pan. Bake in the
oven until a toothpick inserted in the center comes out clean,
about 25 to 30 minutes. Let cool in the pan for 5 minutes.
Remove to a wire rack to cool completely.
Meanwhile, for the PUDDING LAYER, whisk milk and white

chocolate pudding mix 2 minutes. Let stand until soft set,
about 5 minutes. Refrigerate.
For the MOUSSE LAYER, whisk milk and pumpkin spice

pudding mix in another bowl for 2 minutes. Fold in whipped
topping.
TO ASSEMBLE, cut cake into 1 inch cubes. In a 3 quart trifle

bowl or other glass serving dish, layer 1/3 of the cake cubes,
white chocolate pudding and pumpkin mousse Repeat layers
twice. Refrigerate covered, 120 minutes or overnight.
DELICIOUS STRAWBERRY SHORTCAKT TRIFLE DELIGHT

TORAL TIME: 20 minutes
INGREDIENTS:
2 1/2 cups water
2 cups white sugar
5 tbsp cornstarch
1 (3 ounce) pkg strawberry flavored gelatin mix
2 pint strawberries, freshly sliced
1 1/2 (8 ounce) container whipped topping, (or more to taste0
1 (16 OUNCE) Prepared pound cake, cut into cubes
METHOD:
In a small saucepan, combine water, sugar, and cornstarch;
cook, stirring constantly, over medium high heat until the
mixture is boiling and has thickened, about 5 to 10 minutes.
Remove saucepan from the stove and stir gelatin mix into
sugar mixture until dissolved, strawberry glace aside to cool.
Layer half of the strawberries in the bottom of a trifle or glass

bowl. Drizzle half of the strawberry glaze over strawberry
layer until evenly coated.
Spread half of the whipped cream topping over strawberry

layer; top with pound cake. Layer the remaining strawberries,
strawberry glaze, and whipped topping, respectively, over
pound cake.
GRANDMA'S PEPPERMIND STICK
DESSERT DELIGHT

MAKES: 12 servings
YIELDS: 12
INGREDIENTS:
1 (8 ounce) pkg peppermint candy, crushed
1/2 cup half and half cream
1 1/4 tsp unflavored gelatin
1 tbsp cold watermelon
1 1/2 cup heavy whipping cream, whipped
27 chocolate wafers
METHOD:
In a small size saucepan, combine together the crushed

candy and cream. Cook over low heat until the candy is
melted, stirring occasionally.
In another small bowl, sprinkle gelatin over water; let stand

foe about 1 minute. Stir into the hot peppermint mixture until
dissolved. Refrigerate until mixture begins to set, about 20
minutes. Fold in the whipped cream.
Crush 3 chocolate wafers; set aside for garnish. Line a 1 1/2

quart serving bowl with 12 wafers. Top with half of the
peppermint mixture. Repeat the layers. Sprinkle with
chocolate crumbs.
Refrigerate for at least 6 to 8 hours. If desired, sprinkle with

additional crushed peppermint candy before serving.
UNIQUE ARIZONA RICOTTA CHEESECAKE

REFRIGERATE: 8 hours or overnight
MAKES: 16 servings
YIELDS: 1 cheesecake
INGREDIENTS:
2 2/3 cups ricotta cheese
1/3 cup cornstarch
1/4 cup amaretto
2 (8 ounce) pkg cream cheese, softened
1 cup sour cream
5 eggs, room temperature, lightly beaten

1 cup sour cream
2 tbsp white sugar
2 tbsp amaretto
GARNISH INGREDIENTS:
1 tbsp corn syrup, (or liquid honey)
1 cup fresh cranberries
1/3 cup white sugar
1/2 cup almonds, toasted, sliced

METHOD:
Line a strainer with 4 layers of cheesecloth, (or 1 coffee filter);

place over a bowl. Place ricotta in prepared strainer; cover
ricotta with sides of cheesecloth. Refrigerate at least 8 hours
or overnight. Remove ricotta from the cheesecloth; discard
the liquid in bowl.
Preheat your oven to 350 degrees F. In a small bowl, mix

together the cornstarch and amaretto. In a large bowl, beat
the cream cheese, sugar, sour cream and ricotta until smooth.
Beat in the amaretto mixture. Add eggs; beat on low speed
just until blended.
Pour into a greased 10 inch springform pan. Place on a baking

sheet. Bake until the center is almost set, about 60 to 75
minutes. Let stand on a wire rack to cool for, about 5 minutes.
In another small bowl, mix the topping ingredients; spread

over the cheesecake. Bake 5 minutes longer.
Cool on a wire rack for about 10 minutes. Loosten the sides
from the pan with a knife. Let cool for another 60 minutes
longer. Refrigerate overnight, covering when completely
cooled. Remove the rim from pan.
FOR GARNISH, place corn syrup in a small microwave safe

bowl. Microwave, uncovered, until warm, about 10 seconds.
Add cranberries; toss to coat. Place sugar in a small bowl; add
cranberries and toss to coat. Place on waxed paper and let
stand until it is set, about 60 minutes.
Top cheesecake with almonds and sugared cranberries.

CHAPTER
DRINKS AND PUNCH

Fresh Peach Smoothie

Kitchen Sink Milkshake
Strawberry Soda
Chocolate Cinnamon Smoothie
Cherry Cream Soda Float
Watermelon Slush
Apple Lemonade
Rhubarb And Strawberry Sangria
Cinnamon Holiday Cider
Daily Green Energizer Drink
Moroccan Almond Drink
Shandy Beer Drink
Tequila And Grapefruit Drink
A Martini Clementine
Moscow Mule Kicks
Hot Summer Day Cantaloupe Smoothie
Bridge Tipsy Ginger Hibiscus Sparkler
FRESH PEACH SMOOTHIE
INGREDIENTS:
. 1 medium fresh peach, peeled, pitted, and chopped
. ½ cup milk
. 4 oz. vanilla yogurt
. 1 cup ice cubes
. Ground cinnamon (to taste)
METHOD:
Place the peach, milk, yogurt, and ice cubes in a blender. Blend
until smooth. Turn off machine and scrape down the sides of
the blender with a rubber spatula.
Blend again. Pour the mixture into 2 glasses and sprinkle each
with a little cinnamon. Serve right away.
MAKES: 2 servings.
KITCHEN SINK MILKSHAKE
INGREDIENTS:
. 2 scoops vanilla ice cream
. 2 splashes of milk
. 1 scoop caramel syrup
. 1 scoop vanilla ice cream
. Chocolate & caramel syrup

KITCHEN SINK TOPPINGS:
. Candy coated chocolates
. Chopped chocolate bars, jelly beans, gummies, nuts, etc.
METHOD:
1. Blend first 3 ingredients in blender until smooth.

2. Fill glass with milkshake.
3. Top with ice cream, syrup and kitchen sink toppings.
MAKES: 1 glass.
YIELDS: 1 serving
STRAWBERRY SODA
INGREDIENTS:
. 1 cup strawberries
. ¼ cup water
. 2 tbsp sugar
. 1 tbsp fresh lemon juice
. 1 can club soda

. ice
METHOD:
1. In a saucepan over medium heat, combine strawberries,
water and sugar.
2. Cook, stirring constantly until sugar has dissolved and
strawberries are soften (about 5 minutes).
3. Simmer on low heat for 3 minutes.
4. Remove from heat and let cool at room temperature.
5. Strain, pressing the pulp through the strainer with spoon.
6. Fill a glass with ice and pour 3 tbsp of strawberry syrup, 1
tbsp of fresh lemon juice, followed by a cup of club soda.
7. Garnish with a fresh mint leaf.
MAKES: 2 cups
YIELDS: 2 cups
CHOCOLATE CINNAMON SMOOTHIE
INGREDIENTS:
. 2 cups chocolate ice cream
. 1 cup milk
. 1 banana, sliced
. ¼ tsp cinnamon
. 1 cinnamon stick for garnish
METHOD:
1. Blend all ingredients in a blender until smooth.

2. Garnish with cinnamon stick, sprinkle with cinnamon or
garnish glass with banana slice.
CHERRY CREAM SODA FLOAT
INGREDIENTS:
. 4 tbsp cherry syrup
. 2 tbsp vanilla syrup
. 1 cup club soda
. 2 tbsp half and half cream
. 1 scoop vanilla, cherry ice cream
. 3 frozen cherries
. ice
METHOD:
1. Fill glass ¾ with ice cubes.

2. Pour in club soda.
3. Mix in cherry syrup and vanilla syrup.
4. Add half and half cream and give it a light stir.
5. Top it with vanilla cherry ice cream and drop in frozen
cherries.
WATERMELON SLUSH
INGREDIENTS:
. 6 cups cubed seedless watermelon
. ¼ cup fresh mint (stems removed)
. 1 cup water
. 12 ice cubes
. ½ cup lime juice
. 1 tbsp honey (optional)
METHOD:
1. Blend watermelon, mint, water, honey and lime juice
until smooth.
2. Add the ice and blend for 30 seconds.
3. Garnish with mint leaf, and watermelon slice.
APPLE LEMONADE
INGREDIENTS:
. 2 0r 3 cooking apples, unpeeled, chopped into small pieces
. Sugar to taste
. Juice of 1 lemon
. Sparkling water (or club soda) to serve
. Ice
METHOD:
1. Put the apples into a saucepan, cover with cold water,

bring to a boil and simmer until soft.
2. Strain, pressing the pulp through a strainer with a spoon.
Add sugar to taste, stir until dissolved, then let cool.
3. To serve, pack a glass with ice, half - fill the glass with the
apple juice, and the lemon juice, and top with sparkling
water.
RHUBARB AND STRAWBERRY SANGRIA
MAKES: 4 servings
INGREDIENTS:
. ½ cup water
. 1 lime, sliced
. ½ cup white sugar
. 2 cup each fresh strawberries cut into quarters and sliced

fresh rhubarb
SANGRIA:
. 2 cups cold rose wine

. 1 cup cold club soda or Sprite
. Fresh strawberry, halved
. Thinly sliced rhubarb, lengthwise
. Ice cubes, to taste
METHOD:
1. In a saucepan, bring all the ingredients to a boil and

simmer for about 3 minutes, stirring frequently. Strain
and keep only the syrup. Let cool and refrigerate until
completely chilled, about 1 hour.
SANGRIA:
METHOD:
1. In a pitcher, combine the rhubarb and strawberry syrup,
rose wine, soft drink. Serve the sangria cold.
CINNAMON HOLIDAY CIDER
MAKES: 4 servings
INGREDIENTS:
. 4 cups apple juice
. 4 tsp lemon juice
. ¼ tsp ground cinnamon
. 4 cinnamon sticks (optional)
METHOD:
1. Heat apple juice in a saucepan on medium heat until
steaming.
2. Remove from heat and stir in remaining ingredients.
3. Serve in mugs with a stick of cinnamon as garnish.
DAILY GREEN ENERGIZER DRINK
Note: Best taken in the morning on an empty stomach.
INGREDIENTS:
. 2 cups fresh spinach
. 1 sliced pear
. ½ sliced medium size cucumber
. ½ sliced apple
. 1 tbsp minced/sliced ginger root
. 5 to 10 fresh mint leaves

. 1 tbsp sugar or honey
. 1 cup filtered water
METHOD:
1. Put all the ingredients into a blender and blend until

liquefied.
MOROCCAN ALMOND DRINK
This special drink called “Horchata” is an exact replica of a

Moroccan almond drink which was served in old times to
honored guests. First prepared in Andalusia by the Moors, it
was taken to North Africa by the expelled Muslims, and then
to the Americas by the Conquistadors.
MAKES: 10 servings
INGREDIENTS:
. 1 cup blanched pulverized almonds
. ¾ cup honey
. ¼ cup lemon juice

. 8 cups water
. 1 tsp vanilla
METHOD:
1. Combine all the ingredients, then allow to stand

overnight at room temperature.
2. Place in a blender and liquefy.
3. Squeeze out all the juice possible through a thin cloth.
4. Chill, then serve with ice cubes.
SHANDY BEER DRINK

MAKES: 5 servings
YIELDS: 1 pitcher
INGREDIENTS:
4 bottles pilsner beer
4 lemons
1 tsp ginger, grated
1 handful mint leaves
1/4 cup agave nectar
6 ounce vodka
METHOD:
Gather all your ingredients. Juice 3 of the lemons.
Add your beer, lemon juice, vodka, ginger, and agave to the
pitcher and mix well.
Garnish with slices from the 4th lemon and the mint.
Then serve.
TEQUILA AND GRAPEFRUIT DRINK

MAKES: 1 serving
YIELDS: 1 glass
INGREDIENTS:
1/2 tsp liquid honey
1 tsp salt
1 1/2 ounces, (3 tbsp) tequila mescal
1 1/2 ounces, (3 tbsp) grapefruit juice
1 tbsp agave
Dash bitters
Ice
METHOD:
Begin by collecting all your ingredients.
Rim a martini glass with honey. Dip into salt.
In a cocktail shaker, combine the tequila, grapefruit juice,

agave and bitters. Shake well to combine.
Serve in salt rimmed martini glass over ice.

A MARTINI CLEMENTINE

MAKES: 1 serving
YIELDS: 1 martini glass
INGREDIENTS:
Ice cubes
1 ounce (2 tbsp) gin, (or citrus) vodka
1/2 ounce (1 tbsp), elderflower liqueur, (or clear orange

liqueur)
3 tbsp (45 mL) fresh squeezed clementine juice, (or freshly

squeezed pink grapefruit juice, or pomegranate juice)
1 tbsp (15 mL) fresh lime juice
2 tbsp (25 mL) club soda
Clementine slices, (or pink grapefruit peel twist, or fresh lime

slice) for garnish
METHOD:
In a cocktail shaker filled with ice, add your gin, liqueur and
juices.
Cover; shake until it is well mixed.
Strain into a martini glass; top off with club soda.
Garnish if desired. (optional)

MOSCOW MULE KICKS

MAKES: 1 mug
INGREDIENTS:
1 1/2 fluid ounce vodka
1 fluid ounce lime juice
Ice cubes
1/2 cup ginger beer
1 lime wedge, (for garnish)
METHOD:
Pour vodka and lime juice into a mug; add ice cubes and ginger
beer. Stir to combine. Drop a lime wedge into the mug for
garnish.
HOT SUMMER DAY CANTALOUPE SMOOTHIE

PUREE TIME: 2 minutes
MAKES: 3 (1 cup) servings
INGREDIENTS:
1 cantaloupe, peeled, seeded, cubed
3 1/2 tbsp white sugar, (or to taste)
2 cups ice cubes, crushed in blender
METHOD:
Place the cantaloupe cubes and ice into the container of a

blender. Process until the ice is in small pieces. Add sugar, and
puree.
Pour into tall glasses and serve right away.

BRIDGE TIPSY GINGER HIBISCUS SPARKLER

INGREDIENTS:
1/4 cup hibiscus flowers, dried
1 1/2 cups boiling watermelon

1/2 cup fresh lime juice
1/2 cup ginger liqueur
1/2 cup ginger beer
4 sprigs fresh mint, (for garnish)
Fresh ginger, peeled, thinly sliced
METHOD:
Steep the hibiscus flowers in boiling water for, about 5
minutes; strain into a heatproof bowl, set a bowl of ice to
spread cooling. Let cool completely.
Transfer to a small pitcher. Stir in the lime juice and ginger

liqueur. Pour into ice filled Collins glasses, (about 5 ounce per
glass) and top each with 1 ounce ginger beer. Garnish with
mint sprigs and ginger slices.
THE LOW DOWN:
If you want you can use 8 hibiscus tea bags if you don't have
hibiscus flowers. Just steep in boiling water for 5 minutes.
Using liqueur (instead of liquor) lets you amp up cocktails

without making them too potent. Though often made with a
rum or vodka base, liqueurs generally range from 15% alcohol
by volume. While liquors usually start at 40% by volume.
“ A great cup of
coffee with a
GREAT TASTE.”
CHAPTER
7
KITCHEN TIPS
Kitchen Tips
Food Safety
Emergency Preparedness
Other Interesting Tips
Cooking Measures
Liquid Measures
More Other Measures
KITCHEN TIPS
(Toronto Fruit Market On Coxwell Ave., 1941, ©)
DID YOU KNOW:

Health Canada estimates that there are approximately 11
million cases of food borne illnesses every year here in
Canada?
FOOD SAFETY
According to Health Canada, the foods listed to the left have

been linked to outbreaks of food-borne illnesses.
. Eggs and Milk
. Chicken and Garlic
. Apple juice and cider
. Bean spouts, chickpeas, peas
These foods must be fully-cooked to eliminate bacteria. To

reduce risk, older adults should avoid eating these foods in a
raw or semi-cooked state:
. Raw meat or under-cooked poultry
. Raw or unpasteurized milk from cows or goats, or food made

from unpasteurized milk. If you do use cheeses that are made
from unpasteurized milk, only eat cheeses aged for 60 days or
longer.
. Soft cheeses include: feta, brie, camembert, and queso
blanco fresco.
. Raw or lightly cooked egg or egg products.
. Raw sprouts, including: alfalfa, clover, radish, and mung

beans.
. Unpasteurized fruit juice and cider.
DID YOU KNOW:

Did you know that everyone must be prepared to be self-
sufficient for the first 72 hours of an emergency?
EMERGENCY PREPAREDNESS
I case of an emergency be prepared with the following items

that are listed below:
. 4 liters of water per person per day

. Non-perishable food for each person for three days
. Sufficient medication for each person
. Flashlight and extra batteries
. Manual can opener
. Photocopies of family documents, such as passports
. A ready-to-go bag small enough to carry if required to leave
Don’t forget all your pets!
. They require four (4) liters of water each day

. Enough food for three (3) days
. Enough medication for three (3) days
DID YOU KNOW?
Did you know that herbs and spices are a quick and easy way to
add a wide variety of flavour to your dishes and best of all,
ground or dried versions won’t spoil; but they do lose potency
over time.
If you’re unsure of a spice’s freshness, take a sniff – if there is no
smell, throw it out. Fresh herbs, like basil or dill, can be easily
preserved in a glass with water in the refrigerator, or can be cut
up, pureed with a little olive oil and stored in the fridge.
DID YOU KNOW:

. Blueberries are among the ingredients that can be used to
counter any gamey flavour in wild meat.
. Beginners should chose loin cut or rib cuts for quick cook
recipes that are more similar to traditional meats.
. Game and grass-fed roasts require low and slow, moist cooking
methods like braising and stewing.
. Make sure that your butcher has trimmed all silver skin and as
much fat as possible off the meat, since game meat fat doesn't
taste as good as beef fat and any silver is tough and virtually
inedible, before buying it.
. Marinade to soften the texture and add flavour.
. Don't be afraid to add a bit of butter or duck fat to the meat

and/or sauce.
. Generally, game meats require less cooking than beef.

. To beat any gamey flavour with wild blueberries, juniper
berries, thyme, red wine, rich broth, garlic or cream.
------------------------------------------------------------------------------------
OTHER INTERESTING TIPS
In an article that I found in The Toronto Sun on November

22nd. 2022, by Kevin Conner. He stated that while a mug of
coffee may be a must to get many people going in the
morning, studies suggest that it is best to hold off before
downing that first cup.
Studies show that if people hold off having that first coffee
until between 9:30 a.m. And 11:00 a.m., they can avoid the
jitters.
Studies show that our stress hormones, or cortisol levels are

elevated when we wake up and having a coffee boosts those
levels, leaving you with the jitters, this can be bad for when
you are driving to work.
The former United States president George W. Bush was

reportedly drinking up to 10 cups of coffee per day, while
Richard Branson once that said he would drink about 20 cups
per day.
With 70% of American to coffee, research involving 500,000

individuals has shown that people drink an average of three
cups of coffee per day.
A study that was conducted in 2015 showed that drinking 5

cups of coffee was optimal for a longer life, while another
study from March 2015 determined that 2 cups was better.
Other reports also say that people can develop a tolerance to

the brew and can miss out on the benefits that coffee offers.
COOKING MEASURES
1 tbsp = 3 tsp
1 cup = 48 tsp
1/16 cup – 1 tbsp
1/6 cup = 2 tbsp + 2 tsp
1/8 cup = 2 tbsp
1/4 cup = 4 tbsp
3/8 cup = 6 tbsp
1/2 cup = 8 tbsp
3/4 cup = 12 tbsp
1 cup = 16 tbsp
LIQUID MEASURES
1 oz = 2 tbsp
8 oz = 1 cup
1 pint = 2 cups
1 qt = 2 pints
4 qt = 1 gallon
MORE OTHER MEASURES
1 dash = 1/16 tsp

2 dashes = 1 pinch
1 pinch = 1/8 tsp
8 pinches = 1 tsp
1 peck = 8 qts
1 bushel = 4 pecks
THIS IS
A
FREE e-BOOK
ENJOY!
HAVE FUN COOKING

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THIS BOOK IS TO YOU ALL.

The Toronto Public Library

Dr. George F. Felfoldi

The Healing Powers Of Blueberries

The Devil And His Demons :Activities, Facts & Evidence

Bed Bugs In The Woodwork

The Toe Nail Fungus Book

The New Age Cookbook

Kimberley's Famous Recipes

Farmer's Wife Olde And New Tyme Recipes

Cleaning And Kitchen Tips

Cooking Is For Young And Old

SOUPS AND STEWS

Home Made Butternut Squash Soup

. 2 halves roasted butternut squash

. 2 cups vegetable broth

. 1 tsp garlic powder

. salt & black pepper

. ½ cup sour cream

. ¼ tsp lime zest

. 1 tbsp lime juice

. 1 tbsp olive oil

. 1 large onion, chopped

. 3 cloves garlic, peeled and chopped

. 2 bunches chopped fresh broccoli

. 1 large potato, peeled and chopped

. 4 cups chicken broth

. ¼ tsp ground nutmeg

. 1 ½ cups chopped onions

. 1 tsp vegetable oil

. 1 ½ tsp crushed garlic

. 1 ½ tsp grated ginger

. 1 cup diced carrot

. 2 cups diced sweet potatoes

. 4 cups chicken stock

. ½ cup smooth peanut butter

. 1 tsp hot sauce

. ¼ cup chopped tomatoes

. 2 tbsp chopped cilantro

. 2 lb russet potatoes, peeled and diced

. 3 carrots, peeled and diced

. 3 stalks celery, diced

. 1 large onion, finely chopped

. Salt and pepper to taste

. 1 cup shredded cheddar cheese

. 4 tbsp chopped dill

1. In a heavy-bottomed pot, melt the butter over medium

FOR THE CREAMY CHICKEN STEW:

. 1 tbsp Hungarian Paprika

. 1 tbsp olive oil

. 2 boneless, skinless chicken breasts

. 1 large onion, chopped

. 3 celery ribs, diced

. 4 garlic cloves, thinly sliced

. 2 tbsp all-purpose flour

. 1 cup cream or milk

. 1 cup frozen mixed vegetables

. freshly ground pepper to taste

. 1 cup all-purpose flour

. 2 tsp baking powder