ON THIS PAGE YOU WILL FIND : OLD-FASHIONED POT ROAST IN COFFEE GRAVY; **Traditional Braised Beef Stew**; BOILED DINNER; SPARE RIBS; BOB'S PASTA SAUCE WITH ITALIAN SAUSAGE; ONE COMPLETE DINNER; EIGHT TREASURES STUFFING; SHRIMP SIZZLE; ITALIAN CHICKEN & PASTA; 2 CHICKEN RECIPES (like K-F-C); BARBECUED CHICKEN; STEWED CHICKEN; BEANS IN A CROCKPOT; BAKED BEANS; STEAK & CHEESE SUBS; TRINA'S CHICKEN WINGS; MINESTRONE SOUP; SWEET & SOUR MEATBALLS; CRANBERRY PORK ROAST; *CREOLE PORK TENDERLOINS; GOLDEN PORK ROAST; PORK PIES, CAPE BRETON STYLE; TUSCAN STYLE SAUCE; OREGANO PORK CHOPS; EASY POT ROAST; MEATLOAF; 7 FISH SAUCES; TARTAR SAUCE(1); TARTAR SAUCE(2); JOE'S GINGER SALMON; 3 CHOW RECIPES; GREEK RIBS; ITALIAN ZUCCHINI PIE; PORCUPINE MEAT BALLS; STUFFING RECIPE; FAVORITE SCALLOPED PATATOES; NOVA SCOTIA SEAFOOD CHOWDER(1); NOVA SCOTIA SEAFOOD CHOWDER(2); BARBECUED MEATBALLS; BAKED HAM; SWEET & SOUR SAUCE; Sweet & Sour Sauce(quick & easy). We hope you will take the time to sign our guest book #4.

**Old-Fashioned Pot Roast in Coffee Gravy** (By far one of my favorite recipes of all time...Brianm) Ingredients: ½ cup flour ½ tsp salt ½ tsp freshly ground black pepper 4 lbs Beef chuck roast, trimmed off excess fat ¼ cup vegetable oil 1 large onion, coarsely chopped 4 bay leaves 1 tsp dried thyme 2 cups water 2 cups freshly brewed coffee 1 tbsp instant flour 2 tbsp butter, chilled ¼ cup whiskey (optional) Salt and freshly ground pepper, to taste Directions: ~Preheat oven to 325°F. -On a large plate or platter, stir together flour, salt and pepper. -Dust the roast with the seasoned flour, discarding any excess. -Heat the oil in a large, heavy oven-proof skillet over medium heat until hot. -Add the roast and brown on all sides, about 5 minutes a side. -Remove the roast from the skillet and set aside. -Add onions to the drippings in the skillet and saute over medium heat until they are softened. -Return the roast to the skillet; -Add bay leaves, thyme, water and coffee. -Bring to a simmer, stirring and turning to combine the seasonings with the roast. -Cover and place the skillet in the oven. ~Bake for 3 to 3½ hours or until fork tender.(I added about half the whiskey after 2 hrs in the oven...the rest I added to the gravy....Brianm) -Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil. ~To prepare the gravy: -Place the skillet over medium heat -Skim off any excess fat -Add water, if necessary, to equal about 2½ cups liquid. -Sprinkle the instant flour over the gravy in the skillet -Cook about 5 minutes, stirring until smooth and thickened. -Stir in the butter and whiskey, if desired -Season with salt and pepper. -Return the roast to the skillet to warm in the gravy, then serve. **Traditional Braised Beef Stew** 2 tbsp olive or vegetable oil 2 lb. Stewing Beef Cubes ¼ cup all-purpose flour 2 garlic cloves, minced 1 large onion, cut lengthwise into eighths 1 cup beef stock 1 28 oz can diced plum tomatoes 2 tbsp EACH Worcestershire sauce and balsamic vinegar 1 tsp dried thyme (or 4-5 sprigs of fresh thyme) 1 bay leaf ½ tsp EACH salt and pepper 2 carrots, cut into 1-inch (2.5 cm) chunks ½ lb. scrubbed mini potatoes, quartered Chopped fresh parsley 1. Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour. 2. Add garlic and onion to pot, cooking 3-4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire, vinegar, thyme, salt, pepper and bay leaf. Bring to a simmer. 3. Simmer, covered, on stove-top or in 325°F (160°C) oven for 1 hour until fork tender. Add vegetables and cook 30-40 minutes longer or until vegetables are tender. Garnish each serving with some chopped parsley. **BOILED DINNER** 3 lbs. corned beef carrots potatoes large cabbage 1 med. turnip 1 large onion pepper to taste Method: -Soak beef overnight. -Next day, drain and place in a large pot. -Bring to a boil, then simmer for two hours or more. -Add turnip and carrots and cook for 15 - 20 minutes. -Add potatoes and cabbage and cook until done. **Spare Ribs** 1 cup cold water ½ cup ketchup 1 cup brown sugar ½ cup vinegar 2 tbsp soy sauce 1 tbsp flour(or corn starch) Method: -Combine all ingredient in roast pan -Place uncooked ribs in pan -Cover and bake at 375ºF for 2 hours..turning half through. **Bob’s Pasta Sauce** (W/ Italian Sausage) Ingredients 1 lb Hot Italian Sausage chopped ½ inch slices 1 Large tin canned plum tomatoes 1 Carrot quartered lengthwise and diced ½ Green pepper chopped ½ cup mushrooms sliced 1 stalk celery quartered and diced 1 medium onion finely chopped 3 cloves garlic finely chopped 1/3 cup green olives chopped 2 tbsp extra virgin olive oil 1 tbsp dry basil 1 tbsp dry oregano 1 tsp Worcestershire 1 tsp Kikkoman soy sauce 1 Small tin tomato paste ½ cup red wine Salt Fresh Ground Pepper - Begin with a pot large enough to hold the entire sauce when complete. I prefer a 12” 9 liter dutch oven. - On medium heat sauté the sausage until golden brown. About 10 minutes. Be sure they are cooked through. - Remove the sausage from the pot and set aside. - Drain the fat from the pot. Do not wash it out; just allow the excess fat to pour out. - Return the pot to the burner and add the olive oil. - Allow the oil to heat up. - Add the garlic, onion, cook until soft. - Add the basil, oregano, sauté for 1 minute. - Add the carrot, celery, and green pepper. - Stir the ingredients as you sauté then approx. 2 minutes. - Add the olives, mushrooms and sauté another minute or so. - Return the sausage to the pot, and mix the ingredients together. - Add the tomatoes, wine, Worcestershire, and soy sauce. - Salt and pepper to taste. - Bring to a quick boil, stirring frequently and breaking up the tomatoes. - Mix in the tomato paste. - As soon as the sauce comes to a boil, reduce the heat to low and allow to simmer for about 30 minutes. This will allow the rich flavors in sauce to combine and allow you time to prepare the pasta of your choice. - Serve with grated Parmesan cheese. - Serve red wine or milk to drink. **One Complete Dinner** ~Appetizer: Smoked salmon w/ honey mustard dill sauce, fresh fruit and goat cheese ~Entree: Pasta dish w/ vegetables, smoked salmon and goat feta cheese ~Dessert: Baked apples w/ marzipan and creme fraiche Menu ( 4 servings ) ~~APPETIZER: -Ingredients: 8 slices of Smoked salmon 4 slices of lemon Honey mustard (Dijon) 1 tsp rum 2 tsp fresh or dried dill 1 tbs chopped red onion 1 tbs chopped red bell pepper 4 slices melon 4 tsp goat cheese 1 tbs capers 4 slices of toast or pumpernickel (optional) Ground pepper Baby spinach Preparation: -Take 4 serving plates and make a layer of rinsed and dried baby spinach. -Roll two slices of smoked salmon and place on each plate. -Mix honey mustard with chopped onions and red bell pepper, dill and rum. -Place a spoon full over the salmon. -Decorate with slices of melon and place a tsp. of goat cheese on top. -Place A slice of lemon and a touch of ground pepper over the salmon. ~This can be done up in advance and kept in the fridge. You can serve wedges of toast or pumpernickel on the side. ~~ENTREE: -Ingredients: 8 slices of Scatarie Smoked salmon, cut in strips. ½ a green, yellow and red bell pepper. 1 parsnip, 1 carrot, 1 head of broccoli, 1 leek, 1 red onion, 8 mushrooms, 1 zucchini, 2 cloves of Garlic, fresh ginger root 2 tbs olive oil 1 tsp sage Fresh parsley for decoration 4 tbs crumbled goat feta cheese Fresh or dried pasta ( your choice ) Water Salt & pepper ~Preparation: -Prepare all vegetables for stir frying. Rinse and cut any way you want them, not too thin though! -If you use dried pasta it will take you 15 minutes to cook and you can prepare your vegetables in the meantime. If you are using fresh pasta, prepare first your vegetables, since fresh pasta is cooked in 3-5 minutes. -In a large pot fill water and ad 1tbs salt and 1tsp olive oil. -Let it come to a boil and cook your pasta. -In a deep stir-fry pan ad 2 tbs Olive oil, chopped garlic, sage and fine cut fresh ginger root. -Add all your vegetables and toss and stir about 5-10 minutes over high heat. -Ad your salmon, -turn off the heat. -Toss and turn. -Drain water from pasta. -Serve a bed of pasta on the plate and then your vegetables on the top. -Sprinkle crumbles goat feta cheese on top. -Decorate with fresh parsley. -This is a great way to introduce smoked salmon in a healthy pasta dish. ~~DESSERT ~Ingredients: 4 apples (your favorite) 4 tbs almond paste 4 tsp currants (soaked overnight in rum or brandy) 4 tsp butter ½ tsp cinnamon ¼ liter of whipping cream 1 tbs sour cream Preparation: -Rinse the apples. -Remove the core so you have room for the filling. -In a mixing bowl crumble 4 tbs. of almond paste and mix with currants and ¼ tsp. cinnamon. -Fill the apples with the mix. -Place apples in a baking dish, spread butter on top and sprinkle the rest of the cinnamon on top. -Bake in the oven 400°F 30-35 minutes. -Let apples cool down before serving. -Serve with whipped cream. **EIGHT TREASURES STUFFING** (McVicarb) Ingredients: 1 cup glutinous rice, washed and soaked in 1½ cup water 2 links Chinese sausage 2 ounces cooked ham diced ½ cup diced chestnuts ½ cup water chestnuts diced or bamboo shoots 4 fried mushrooms, softened, stemmed and diced ½ cup diced celery 2 scallions chopped 1 slice fresh ginger minced 1 tbsp soy sauce 1 tbsp rice wine 1 tsp sugar ½ tsp salt ¼ tsp pepper 1 tsp sesame oil 2 tbsp cooking oil Method: - Cook the rice in the water for about 10 minutes. - Add the sausage to steam for another 10 minutes. - Allow to cool and then dice the sausage. - Have the other ingredients prepared and set out near the stove. - Heat the oil in a frying pan and cook the scallions and the ginger. - Add the celery, mushrooms, water chestnuts, chestnuts or bamboo, ham and seasonings. - Stir for a couple of minutes. - When well blended, remove from heat and combine with the cooked rice and sausages. - Allow the mixture to cool before stuffing the bird. *~*This amount of stuffing was for a 5 LB duck, so you will need to increase the quantities to fit your turkey. Maybe 2-3 times. Any excess is delicious heated in the oven separately. The stuffing can be made a day in advance if refrigerated. **SHRIMP SIZZLE** This recipe recreates the same sizzling presentation as a Fajitas in a large serving for two. A large cast-iron skillet is the best choice for serving, if you have one. Potatoes 2 medium red potatoes 2 tsp light olive oil 2 pinches salt 2 pinches ground black pepper 2 pinches minced fresh parsley 1 tbsp light olive oil 1 green bell pepper, sliced 1 red bell pepper, sliced ½ yellow onion, sliced 1 tsp ground cumin ¾ tsp Italian seasoning (herb blend) ¾ tsp salt ¾ tsp ground black pepper ¼ tsp cayenne pepper 1 14.5-ounce can diced tomatoes 24-28 medium shrimp, peeled and deveined 4 cloves garlic, minced (2 tbsp) 1 tablespoon lime juice Garnish ½ cup crumbled ranchero cheese 1 tbsp minced fresh parsley - Preheat oven to 475°F. Make sure your oven has two racks so that you have room to heat up the serving skillet. Place a large cast iron skillet or an oven-safe skillet (that does not have plastic handles) on the lower rack of the oven. This is the pan that will make the shrimp sizzling hot. - Slice each of the potatoes lengthwise into 8 wedges. - Toss the potatoes in a bowl with 2 teaspoons olive oil, plus a couple pinches each of salt, ground black pepper and minced parsley. - Arrange the potato wedges in a non-stick baking pan (or in a pan lined with parchment paper), and bake for 25-30 minutes or until potatoes turn golden brown. - When the potatoes are done, take them out and turn off the oven. Keep the empty skillet in there on the lower rack. We'll use that at the end. - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - When the oil is hot, add the red and green bell peppers, and onion. - Stir in the cumin, ¾ teaspoon salt, ¾ teaspoon ground black pepper, Italian seasoning, and cayenne pepper. - Sauté the vegetables for 8 minutes, stirring often. - When peppers and onions have sautéed for 8 minutes, add the can of diced tomatoes, including the liquid to the skillet. - Add the shrimp, garlic and lime juice. - Cook for another 5 minutes, stirring often. - Use a thick oven mitt to carefully remove the hot skillet from the oven. - Pour the entire contents of the dish into the hot skillet, then arrange the potato wedges around the edge of the dish. - Quickly sprinkle ranchero cheese over the center of the dish, followed by about a tablespoon of minced fresh parsley. - Pour it all into a hot skillet for big-time sizzle. - Serve it up immediately -- while it's still sizzling! Makes 2 servings. *~*If you want to serve more, simply add another 8 to 10 shrimp to the dish -- there are plenty of peppers and other stuff in there so the recipe still works. **ITALIAN CHICKEN AND PASTA** ('Jo' capercouple.. this is my own recipe and my hubby's fav) 6 boneless skinless chicken beasts cut in large strips ~ Fry in olive oil with 1 clove of garlic and 1 onion chopped until chicken is browned. Sauce: 1-28oz can of stewed tomatoes(use masher and make them fine) 1 5½oz can of tomato paste ½ can of water(fill the lg tomato can half full) 1 tsp salt ½ tsp crushed chillies ½ tsp garlic(I prefer the real garlic instead of minced but both work) 2 tbsp(I add a handful) brown sugar. **Add the chicken and onion and let simmer for 3 hours...you can simmer it in a pot on the top of your stove or in your oven on 325°F. - Just before you want to serve....pour your chicken and sauce in a casserole dish if not in one already - Cover the top with saputo cheese...any mozzarella will do but saputo is so good:)Be generous with the cheese. - Place in the oven on broil until cheese is starting to brown and is bubbly. - Serve with your favorite pasta...I usually use fusilli. This dish is so yummy:)I actually have it in the oven as I am typing this :) **FRIED CHICKEN** (LIKE KFC) 2 eggs, beaten 1½ cups milk 1 cup flour ¾ cup fine bread crumbs 1 tsp Knorr chicken bouillon ½ tsp salt ½ tsp garlic powder (not salt) ¼ tsp onion powder (not salt) ½ tsp paprika 1/3 tsp Bell Seasoning 1 tbsp freshly chopped parsley 2 large cloves garlic, minced ½ tsp soy sauce 2 tsp black pepper 1 tbsp Wondra flour ½ tsp Mono sodium Glutamate (optional) additional flour for separate pre-coating 5-6 cups Crisco cooking oil 1 frying chicken, cut in pieces Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead. Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees. In a small bowl beat the egg, milk, and soy sauce, then stir in ½ tsp Knorr chicken bouillon (save the other ½). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well. In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork. Put about ½ cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings. Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture. Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first). Pressure Fryer: If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!). Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would. Regular Deep Frying: Fry the chicken at 360-375°F, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels. TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil! **CHICKEN RECIPE** (Another take on 'Kentucky' recipe) 2 cups flour ½ tsp salt ½ tsp thyme ½ tsp basil ½ tsp oregano 1 tbsp celery salt 1 tbsp black pepper 1 tbsp dry mustard 4 tbsp paprika 2 tsp garlic salt 1 tsp ground ginger 3 tbsp MSG (Accent) -Mix all ingredients well in a large bowl. -Dip chicken pieces in beaten eggs. -Turn them over in regular bread crumbs (commercial) -Finally, plunge them in the flour-spices mixture (above) ~Heat oven to 350°F -Place chicken in a tray and cover with foil (shiny side out) ~Cook 40 minutes. -Remove the foil then cook for another 40 minutes -Baste lightly with oil 5 minutes before the end -Let stand 5 minutes and serve. **Barbecued Chicken** 1 3lb. fryer(cut up) seasoned flour ¼ cup butter or margarine 1 cup catchup ¼ cup vinegar 1/3 cup water 2 Tbsp lemon juice 1 Tbsp Worcestershire sauce 2 Tbsp melted butter or margarine 4 Tbsp brown sugar 1 medium onion, diced - Coat chicken pieces with seasoned flour - Brown evenly in butter using a large skillet. - Place the chicken in a baking dish. - In a saucepan, combine the rest of the ingredients - Bring to a boil. - Pour this over the chicken and cover. ~ Bake at 325°F for one hour and 30 minutes. Serves (2 to 4) **Recipe for Stewing Hen** ~This recipe needs to be started two days before serving to get the very best results, so plan ahead. The dish is worth it. INGREDIENTS: 1 tsp Dried thyme leaves (or 3 sprigs of fresh thyme) 1 Bay leaf ¼-½ C Parsley - Flat leaf parsley is better than curly leaf. 12 peppercorns 1 Bottle of red wine - a Rhone, a merlot, a pinot noir - ~This is a great use for one or two of those opened bottles that you just couldn't finish and has now gotten a bit flat. Don't use really good wine for this, supermarket staples are just fine. 1 stewing hen 6 tbsp Butter - You can probably get by with 4 tablespoons, but the butter is important. ¼ lb Bacon or pancetta diced 5 Medium onions 1 lb Mushrooms ¼ cup Armagnac or brandy 2 Cloves of garlic TWO DAYS BEFORE SERVING - MARINATE THE BIRD Cut up the bird into pieces. Use a sharp knife and cut the bird down the center, then separate the breast from the thighs. We also remove the wings and joint the legs, but the point is to cut the bird into at least four pieces, as you wish to serve them. Set up a marinade of the thyme, bay leaf, parsley, peppercorns and wine in a glass dish. Put in the chicken parts and toss them around . Cover with plastic and let sit overnight. THE DAY BEFORE SERVING - COOK THE BIRD ~Remove the chicken pieces from the marinade. Strain and keep the marinade. ~Gather up all the marinade ingredients and wrap them off in a piece of cheesecloth and tie it closed with a piece of butcher's twine. ~Cook the bird in a big metal pot. A heavier pot will hold heat more evenly, but any pot will do. ~Dice the bacon into chunks. ~Clean and dice the mushrooms and onions. ~Melt the butter over medium heat and add the bacon,mushrooms and onions until the onions are translucent and the mushrooms have darkened. ~Add the chicken pieces and toss them around to brown them. ~Turn off the heat. ~Add the Armagnac or brandy. ~Ignite. ~Stand back. ~Enjoy the show. ~When the fire is out, pour in the strained marinade. ~Chop up or crush the garlic and add it, and toss in cheesecloth bag with the marinade ingredients. *If there is not enough liquid to cover the chicken, even after you have shuffled things around a bit, add more water, or more red wine. ~Bring to a boil. ~Simmer covered for at LEAST two hours. Check and see if the bird is tender. If it is not, cook it longer. ~When the bird is tender, let the pot cool and stash it overnight in the refrigerator. Cooling the bird in its own liquid gives it a special silkiness. **THE BIG DAY - FINAL TOUCHES ~Remove the layer of fat that will have settled out and hardened on the top of the pot. ~Remove the bag of marinade ingredients. *You can serve the chicken now, or you can thicken the sauce as described in the next steps. ~*Optional - Remove the chicken and the vegetables from the pot. Bring the remaining liquid to a boil and let it cook down over high heat until half the liquid has cooked off. ~*Optional - If you want a much thicker sauce, you can make a beurre manie in a separate pan with 2 tablespoons of butter and 2 tablespoons of flour. Add a cup or two of the cooked down liquid to this mixture, stirring with a fork or whisk. Add this thickened mixture to the cooked down liquid, and stir it in to thicken it. **BEANS IN A CROCKPOT** Ingredients: 2 lbs Great Northern Beans ½ cup packed brown sugar 2 large onions cut in chunks ¼ cup dark molasses 6 oz tomato paste 3 tbsp Dijon mustard 1 tbsp Worcestershire sauce Method: - Soak beans in water over night. - Drain beans - Add all ingredients to crock pot and stir to coat the beans. ~ Cook on low for 8 hours until beans are cooked through. *You could also throw a few dices of potatoes in it. *If you don't have a piece of pork, bacon will do just fine. ~*Make sure you use the right molasses though, you want FANCY MOLASSES, not cooking molasses, it gets too dark and strong. Good luck. **Baked Beans** 1 bag of beans (soak overnight...boil for at least 3 hours....drain leaving just a bit of water) -Mix together: 1 cup brown sugar ½ cup molasses 2 tbsp mustard 1 tbsp ketchup 1 onion (Diced) salt & pepper to taste -Add mixture to beans -Bake at 275°F until beans are soft. **STEAK & CHEESE SUBS** (feeds 4) - Slice 2 lbs of top sirloin (lean) into stir-fry strips. ~ Slow cook in covered fry-pan with 1 cup of water(do not add salt or oil). - When meat appears cooked(tender and moist)add sliced fresh mushrooms and fresh sliced peppers(green ,red or yellow bell)and ½ tsp of black pepper. ~ Cook on medium heat for five minutes,stirring often. - Add ½ cup of A1(bold)Steak Sauce and ½ cup of regular bbq sauce. ~ Slow cook 300°F for 10 minutes,stirring often. ~PREPARING BUNS~ Any steak bun will do, depending on your own personal taste. Some find the ones not precut the best. Some use bakery sub size rolls. - Slice bun halfway and apply light coating of becel or other light margarine on both sides of bun. You could also use a garlic butter. - Grate or thin slice low fat mozzarella cheese or a low fat cheese of your choice. - Line bottom of bun with cheese. - Add meat next,spreading strips evenly over bun. - Finally add sauce(mushrooms and peppers inc) from pan over open meat and serve. ~This is a great recipe for kids and adults alike and is low fat,low salt,and most importantly delicious.

**TRINA'S CHICKEN WINGS** Ingredients: ½ cup oil ½ cup soy sauce ½ tsp ginger 2 tbsp brown sugar 1 tsp lemon juice 1 lg clove garlic,chopped 3 lbs chicken wings Method - Combine ingredients and marinate chicken for at least 3 hrs. - Bake at 350°F for 45 mins in deep baking dish. - Remove from dish. - Place on a cookie sheet & bake at 450°F for 15 mins. -* You can also cook them on a broiling pan at the end...they don't stick as much. -* You could double or triple the recipe...they freeze great and are quickly reheated in the microwave or on the BBQ. ENJOY **MINESTRONE SOUP** Ingredients: 1½ lb lean ground beef 1 onion, chopped 28 oz can onion soup 5 cups water 1 celery stalk, chopped 1 small pkg frozen mixed vegetables (or same amount larger pkg) 750 ml jar spaghetti sauce ½ cup small pasta 2 tbsp chopped parsley (or ½ tsp parsley flakes) 1½ tsp white sugar ½ tsp each thyme, oregano, basil, pepper salt to taste Method: -In a large pot, brown ground beef lightly...just until all redness is gone. -Add onions and celery. -Cook until vegetables are softened. -Add tomatoes, onion soup and water. -Bring to a boil. -Add frozen vegetables. -Cover and simmer for 30 minutes -Add spaghetti sauce, small pasta, parsley, white sugar, herbs, salt and pepper. -Simmer, uncovered, for 30 minutes, stirring occasionally. *- Serve with sprinkle of Parmesan cheese and Italian bread. **This freezes well in plastic containers. **SWEET & SOUR MEATBALLS** Ingredients: 2 LBS HAMBURG SALT & PEPPER, 1 EGG ½ CUP BREAD OR CRACKER CRUMBS. 1 GRATED ONION. -COMBINE INGREDIENTS -ROLL INTO BALLS ~ COOK IN 350°F OVEN ABOUT 45 MINUTES OR UNTIL DONE. - BE CAREFUL AND MAKE SURE THEY ARE WELL COOKED. SAUCE: 1 BOTTLE OF CHILI SAUCE 1 CAN JELLIED CRANBERRY SAUCE - MIX TOGETHER AND LET SIMMER FOR ABOUT 15 MINS. - ADD THE COOKED MEATBALLS. - LET SIMMER FOR A FEW MINUTES AND ENJOY. THEY ARE GREAT WITH POTATO SALAD OR RICE. VERY VERY EASY SAUCE AND TRULY DELICIOUS. **Cranberry Pork Roast** Ingredients: 4 lb pork roast, boneless and string tied. Salt & Pepper to taste. 16 oz can whole sweetened cranberries. ¼ cup chopped onion ¾ cup orange juice ¼ tsp each cinnamon and ginger Method: -Rub roast with salt and pepper. -Place a rack in a baking dish. ~Roast at 325°F for 3 hours -Combine all other ingredients in a saucepan. -Bring to a boil. -Baste roast with sauce when roast is half done. -Remaining sauce may be served with sliced pork. *Serves 6 **Creole Pork Tenderloins** (Quite possibly the best pork recipe I have ever tasted...and easy to do up after work..a must try....Brianm) Ingredients: 2 pork tenderloins (around 1 lb each) 10 bacon slices 1 medium green pepper (coarsely chopped) 1 medium onion (coarsely chopped) 1 8oz can tomato sauce 2 tbsp light brown sugar 4 tsp lemon juice 2 tsp seasoned salt (sea salt is best) ¼ tsp pepper ~About 1¾ hours before serving: 1) - Preheat oven to 325°F. - With a sharp knife cut each tenderloin lengthwise almost in half. Be careful NOT to cut through the bottom. -With a meat mallet pound the meat to ½" thickness. 2) - In a 12" skillet over medium heat cook the bacon slices just until limp(important)about 4 min. -with large tongs, place the bacon on paper towels and set aside. 3) -In the same skillet, in the bacon drippings, over medium heat, cook green pepper and onions until tender..about 5 min. -Stir in remaining ingredients and cook until heated through stirring occasionally. -Spoon mixture into centers of tenderloins. -Wrap bacon around tenderloins and secure with toothpicks. 4) - Place tenderloins on rack in an open roasting pan. - Bake for about 1 hour or until pork is fork-tender. - Place meat on a warm platter and remove the toothpicks. -Cut meat into thin slices. Makes about 8 servings....unless I am around. **Golden Pork Roast** Ingredients: 4 pounds pork loin, rib end, R-T-C 2 tbsp honey 1 tbsp soy sauce 1 tbsp vinegar 1 tsp dry mustard 1 tsp salt 1 clove garlic -- crushed -Place roast fat side up on rack in foil lined roasting pan. -Mix together remaining ingredients and brush on all sides of roast. -Roast in 325ºF oven about 2½ hours. -Brush with honey mixture several times during roasting. **Pork Pies,Cape Breton Style** Tart Shell: 1 cup butter 2 cup flour 4 tbsp icing sugar - Mix these ingredients together and press small amounts into the cups of a small muffin tin. It makes quite a few. ~ Bake at 425°F for 10 minutes. Filling: 2 cups chopped dated 1 cup water 1½ cup brown sugar 1 tsp lemon juice - Combine the above in a sauce pan and simmer until the dates are soft. - Set aside to cool. - When the mixture cools,fill the tart shells,ice with butter icing . You can also add a little maple flavoring to the icing. **Tuscan Style Sauce** - Cut up a medium size eggplant into very small pieces. - Salt heavily and place in a colander with a weight on top. (I use a pitcher of water on a plate). - Let stand for an hour and then rinse the salt away. This gets rid of the bitter eggplant flavor. - In a pot put about ½ inch of good olive oil. Don't stint on the oil, it is an important part of the taste. - Chop up a large onion and 3-4 cloves of garlic (more to taste) and saute in oil. - Add eggplant and continue to saute. - Add one large can of Italian style tomatoes and 4-5 pounds of fresh tomatoes, and some basil. - Heat on medium to boil and reduce to low for simmer. - Simmer until it thickens to a consistency you like. This makes a great Tuscan style sauce to which you can add meat if you choose. The amount of ingredients you use depends on how much sauce you want to make. This recipe can be expanded as you wish. **Oregano Pork Chops** (D.L.Clow) 6 pork chops(or any type) 1 large onion (cut into rings) 1 can of whole tomatoes oregano (lots) Parmesan cheese Method: - Place pork on a flat pan, single layer. - Place onion rings over pork. - Place a tomato in each ring. - Pour tomato sauce over pork. - Cover with oregano. - Bake at 350°F for 30 min. - Sprinkle cheese over chops. - Bake for another 10 min. **EASY POT ROAST** Ingredients: 3-4 lb Beef roast(just about any kind will do) 2 cups Water 1 tsp Beef bullion 6 Potatoes, peeled & cut into large chunks 6-8 Carrots,cut into large chunks 2 Onions, quartered Salt & Pepper 1 Bay leaf *Gravy* 3-4 tbsp Cornstarch ½ cup Water ½ tsp salt ¼ tsp Pepper ½-1 tsp Kitchen Bouquet Method: -Set pot roast in roasting pan -Sprinkle liberally with salt & pepper -Add 2 cups of water, beef bullion & bay leaf ~Cover & bake @250°F for 5-6 hours -About an hour before supper add veggies ~Turn oven up to 325°F -bake until veggies are fork tender(30-40 min.) -Remove meat & veggies from pan -*Pour pan juice into a sauce pan for gravy -*In a measuring cup dissolve cornstarch in cold water -*While stirring constantly, pour mixture into sauce pan until desired consistency - Season with salt, pepper & Kitchen Bouquet Ready to serve & oh so delicious **MEATLOAF** (capercouple) 1½ lb of lean ground beef 1 cup cracker crumbs or rolled oats 1 med chopped onion ½ can tomato soup 1 egg beaten **Mix and place in a loaf pan. Pour this sauce over the loaf: ½ can tomato soup 2 tbsp vinegar 2 tbsp mustard 2 tbsp of brown sugar 1 cup water Bake 1½ hr @ 375°F

**Fish Sauces** *~Tomato Cheese... - Add ½ tbsp grated onion with one 7.5 oz can of tomato sauce. - Stir in ¼ cup grated cheddar cheese. - Heat and serve *~Speedy Cheese... - Saute ½ cup chopped onions in 3 tbsp butter until tender. - Add ½ cup milk then stir in 1 cup cheddar cheese. - Heat and stir until blended *~Barbecue... ½ cup ketchup, 3 tbsp prepared mustard, 3 tbsp vinegar, 2 tbsp molasses and 4 drops of Tabasco sauce - Blend and chill till needed to use. *~Creamy mustard... ½ pint sour cream(commercial), 2 tbsp finely chopped green onion. ¼ tsp salt and pepper, 1 tbsp prepared mustard.. - Mix use like a tarter sauce *~Almond Sauce... 4 tbsp melted butter add ¼ cup blanched shredded almonds, ½ tsp salt stir and saute until lightly browned. *~Drawn Butter Sauce... 1 tsp salt, ½ cup butter and juice of one lemon.. *~White Onion Sauce.. 3 tbsp butter melted in pan add ½ cup chopped onion .. saute till tender , add 3 tbsp flour and mix well add 2-3 cups of milk stir till thickened add salt and pepper to taste.. note.. for salmon eliminate the onions and make the sauce the same but add 3-4 chopped up hard boiled eggs... **TARTAR SAUCE(1)** 1½ cup Miracle Whip (Yes, Miracle Whip) 2 tbsp pimientos 1 tsp garlic (jar kind is fine) ½ bell pepper ½ onion ½ boiled eggs 10 chili patines 10 Saltines - Simply food process the first 7 ingredients. It will be very thin. Just prior to serving, crush the saltines, stir. Voila! (You can do more of all ingredients but be careful with the chilies). **TARTAR SAUCE(2)** ¼ cup Stuffed Olives (Chopped) 6 oz Pimentos (Chopped) 1 small onion (Chopped) may use less onion 1 Clove Garlic (Chopped fine) 1 cup Sweet Pickle Relish 28 Ritz Crackers 5 Saltine Crackers 3-5 Jalepenos (chopped) 1/8 tsp Curry Powder 2 cup Mayonnaise -Put in food processor or mix well. These from Sharon: **Joe’s Ginger Salmon** (delicious) Fry 4 salmon pieces. (Keep warm) While they are cooking, add all the following to a fry pan: Fry ¼ cup of diced onion - more if you like Add: 2 Tbsp brown sugar 3 Tbsp soy sauce 2 Tbsp white dry wine or water 2 Tbsp lemon juice 1 tsp minced garlic - more if you like 1 tsp grated ginger root or about ¼ tsp powder. -Cook one minute to thicken glaze. -Return salmon and cook till heated. This can be frozen and it is great. You can freeze sauce or salmon in sauce. Great for a quick meal. Enjoy! **HERE ARE THREE CHOW RECIPES** 1)New Waterford style. Peel,seed and cube 12 cucumbers 1 lg cabbage 3 lb onions ½ cup salt Combine and let stand overnight. Then add the following: 6 cups vinegar 6 cups sugar 1 cup flour 1 tsp turmeric -Boil for several hours, stirring frequently to avoid burning. -Pour into sterile jars and seal tightly. 2) 4 lbs green tomatoes 6 medium onions, sliced ½ cup salt 1-3 green peppers, chopped 2 cups sugar 2 cups vinegar 2 tbsp each celery and mustard seed 1 tbsp whole cloves 1 tsp whole black peppers 2 3" sticks cinnamon -Slice tomatoes ¼ inch thick. -Place layers of tomatoes and onions in a large bowl -Sprinkling each with salt. -Let stand overnight. -Drain and rinse in cold water. -Place in kettle and add green peppers, sugar,vinegar,celery and mustard seed. -Tie cloves, whole black peppers and cinnamon in cheesecloth and add to mixture. ~Bring to a rapid boil, stirring often, until thickened. About 20 minutes. -Remove spice bag, pour into hot sterile jars and seal. *Makes about 3½ pints. 3) CHOW CHOW MARITIME -Slice 5½ lbs green tomatoes (2.5 kg) -Cut up 1½ lbs onions. (680 g) -Layer tomatoes with onion and salt in large pot. -Cover and let stand on counter overnight. -Drain Add: 1/3 cup coarse pickling salt (75 mL) 3½ cup granulated sugar (750 mL) 4½ tbsp mixed pickling spice, tied in double layer of cheesecloth . (85mL) 2 tsp turmeric (10 mL) 2 cup white vinegar (450 mL) -Add remaining ingredients. Vinegar should just be a bit visible. Too much will make excessive juice. ~Heat and stir until sugar dissolves. ~Bring to a boil. ~Simmer ,uncovered for 2 hours , stirring occasionally. *More turmeric can be added for color and more sugar can be added for taste. In order to obtain accurate taste, cool a spoonful and then sample. Pour into hot sterilized jars to withing ¼ inch of top. Seal...makes 4 pints.

**Greek Ribs** (surfer123) ----------------------- Cook your ribs as usual. Brown and drain. Seasoning: 1 Tsp Sea Salt 1 Tsp oregano (or 2 if you really like oregano- depends on yr taste) 2 TBSP Lemon Juice 1-2 Tsp of Garlic Powder (depends on yr taste) Mix in small bowl. - Put your ribs and seasoning mix in a shaker bag. - Shake it up until your ribs are covered. - Lay out the ribs on a cookie sheet - Bake at 400-450°F for 30 minutes. If you like a more tangy zip - add a bit more lemon juice. Carbs in this would be from the lemon Juice only...and thats very low. You don't have to be on Atkins to make these....they're very good! You can also brush the seasoning mixture on potatoes to give them a Greek flavor. **Italian Zucchini Pie** Put the following ingredients in large skillet and fry until zucchini is tender. 4 cup thinly sliced zucchini (do not peel) 1 cup coarsely chopped onions ¼ cup butter add: ½ cup fresh parsley or 2 tbsp parsley flakes ½ tsp salt ½ tsp pepper ¼ tsp garlic powder ¼ tsp sweet basil leaves ¼ tsp oregano -In a large bowl stir together the beaten eggs and the shredded cheese -Stir this mixture into the zucchini mixture, until well blended. 2 eggs well beaten 2 cups shredded mozzarella cheese -Rub the mustard on the top of pie crust. 1 tsp prepared mustard 1 pie crust (ungreased pie pan) - Pour the cooked mixture into the pie crust ~ BAKE AT 350 to 375°F for 20 minutes until browned or until knife inserted into pie comes out clean. - Let stand for ten minutes before cutting. **Porcupine Meat Balls** Ingredients: 1 lb ground beef ½ cup rice (uncooked) ½ tsp salt 1 small onion (chopped) ½ cup cold water 1 cup hot water 1 cup tomato sauce 1 tsp Worcestershire sauce 2 tsp steak sauce -Combine the beef, rice, salt, onion, cold water, Worcestershire and steak sauces thoroughly. - Divide mixture into uniform balls - Place in a covered baking dish. - Mix the hot water and tomato sauce - Pour over the meat balls. - Cover and bake at 325°F for 1½ hours. serves 4 **Stuffing Recipe** 1 lb of bacon, diced 1 lb of cooked ham, diced 2 onions diced ~ Bake in the oven @ 375°F for one half hour. - Let cool. - Take a dozen eggs beaten and tear up a loaf of bread - Mush together. - Add meat mixture - Mush again with your hands. - Stuff your turkey with this or butter a loaf pan and bake **Favorite Scalloped Potatoes** 3 tbsp butter ¾ tsp salt 1½ tsp flour 3 cups milk 6 cups sliced potatoes 2 tbsp onion 1 tsp salt ½ tsp pepper Dash nutmeg Method: -Melt butter, salt and flour together in a saucepan. -Let bubble up, then remove from heat. -Add milk. -Blend. -Return to heat and stir constantly until thick and smooth. -Add remaining ingredients. -Blend lightly. -Pour into shallow casserole dish. -Dot with butter. ~Bake for 2 hours at 325°F **NOVA SCOTIA SEAFOOD CHOWDER(1)** INGREDIENTS: 1½ LBS HADDOCK OR COD FILLETS FRESH OR FROZEN ¼ LB SALT PORK,DICED (OR BACON) 1 MEDIUM ONION ½ CUP CELERY ,DICED 1 CHICKEN BULLION CUBE 2 CUPS BOILING WATER 2 CUPS POTATOES,DICED 1 TSP SALT ¼ TSP THYME(OPTIONAL) PEPPER TO TASTE 1 CUP UNDILUTED EVAPORATED MILK OR 10%LIGHT CREAM 1 CUP MILK METHOD: - THAW FISH IF USING FROZEN. - CUT FILLETS INTO CUBES. - DICE SALT PORK OR BACON. - FRY IN SAUCEPAN UNTIL CRISP AND BROWN. - REMOVE AND RESERVE UNTIL LATER. - SAUTE ONION AND CELERY IN REMAINING FAT UNTIL TENDER BUT NOT BROWN. - DISSOLVE BULLION CUBE IN BOILING WATER - ADD TO VEGETABLES. - ADD POTATOES AND SEASONINGS. - COVER AND SIMMER UNTIL POTATOES ARE TENDER - ADD CHUNKS OF FISH AND COOK TILL FISH IS TENDER - ADD UNDILUTED MILK OR CREAM AND MILK. ~ HEAT GENTLY TO BLEND FLAVORS,BUT DO NOT BOIL OR CHOWDER MAY CURDLE. - TASTE AND ADJUST SEASONINGS IF NECESSARY. - SERVED GARNISHED WITH PORK SCRAPS (SCRUNCHIONS) HISTORY OF RECIPE: THE FIRST SETTLERS OF NOVA SCOTIA WERE THE FRENCH IN PORT ROYAL, WHERE 'L'ORDRE DU BON TEMPS WAS FORMED. THIS WAS THE FIRST SOCIAL CLUB IN NORTH AMERICA..AND IT WAS DEDICATED TO THE FRENCH TRADITION OF FINE DINING. ONE OF THE POPULAR DISHES WAS A DELIGHTFUL SEAFOOD CHOWDER. THE SEAFOOD WAS GATHERED FROM THE RICHES OF THE SEA. THE WORD 'CHOWDER' ORIGINATED FROM THE FRENCH 'CHAUDIERE', A TYPE OF POT IN WHICH IT WAS MADE. THE DELICATE TASTE OF THIS SIMMERING SOUP REMINDS US OF THIS RICH HERITAGE, AND THE BOUNTIFUL HARVEST OF SEAFOODS IN THE WATERS OF NOVA SCOTIA. **NOVA SCOTIA SEAFOOD CHOWDER(2)** 2 cups lobster meat 1 lb fish (haddock, halibut, cod etc.) ½ cup chopped onion ¼ cup butter 2 tbsp flour 4 cups peeled/diced potatoes 1 cup water 1 lb scallops 4 cups cream 10% (use 18% if you want it thicker) 3 cups milk 1 tsp salt pinch white cayenne 1 lb mussels or clams steamed and shucked (optional) - If froze, thaw lobster and save liquid. - Remove any cartlidge/shell and cut into bite size pieces. - Debone fish and cut into small pieces. - Set Aside. - In a heavy saucepan saute onions in butter until tender. - Stir in flour - Cook 1 min. - Add potatoes and enough water to cover. ~ Bring to boil, cook until tender. - Add fish, scallops and simmer 5 min., stirring once or twice. - Add milk, cream, lobster, lobster liquid, mussels and seasonings. ~ Heat slowly and gently and serve. *~Serves 12

**Sweet & Sour Meatballs** Meatballs Ingredients: 1½ lb Ground Meat 1 Finely chopped onion 2 Eggs ½ cup Matzo Meal 1 tsp Salt Dash Pepper Sauce Ingredients: 1 Small can cranberry sauce 1 cup Tomato juice 1 tsp Lemon juice 1 cup Water 1 tsp Salt Method: - Mix sauce ingredients in a good-sized pot. - Mash the cranberry sauce. - Bring to a boil and let simmer while preparing meatballs. - Whisk the sauce to break up all the cranberry sauce. - Combine all meatball ingredients except the Matzo Meal and shape into meatballs. - Roll each meatball in Matzo Meal and place on wax paper. - When they are all shaped, put them all in the boiling sauce. - Turn down to a simmer and cover ~ Cook for 1½ to 2 hours. - Add a little brown sugar if you prefer it sweeter. Serves 2-3....enjoy! **Barbecued Meatballs** 3 lb Hamburger 12 oz Evaporated Milk 1 cup Oatmeal 1 cup Cracker Crumbs 2 Eggs ½ cup Chopped Onions ½ tsp Garlic Powder 2 tsp Salt ½ tsp Pepper 2 tsp Chili Powder Sauce: 2 cup Catchup 2 cup Brown Sugar ½ tsp Liquid Smoke ½ tsp Garlic Powder ¼ cup Chopped Onion - Combine all, mixture will be soft. - Shape, freeze until solid. - Make sauce and place frozen meatballs into a 13" x 9" pan. - Pour sauce over all ~ Bake at 350°F for 1 hour Yield: 80 meatballs **Baked Ham** (capercouple) Slice the ham and layer in a roaster In a bowl: - Mix the sauce 1 liter ginger ale 1 cup brown sugar 1 can of pineapple tidbits 4 tbsp of cornstarch - Pour the sauce over the ham ~ Bake 350°F for a few hours. **Sauce Recipe For Baked Ham** (Mom) 1 Can Ginger ale ½ Cup Brown Sugar 1 Tbsp Mustard Ground Pepper - Mix all together until the solids are dissolved. - Score the ham diagonally in a criss cross manner creating 1 inch squares about 30 minutes before done. - Place pineapple rings on as much of the ham as possible. - Using toothpicks, put a cherry in each ring. - Pour the sauce over the ham. - Baste every 5 minutes until done. - The ham will be golden and the cherries and pineapple will be glazed. Yummy. - Pour off the remaining pan liquids - Serve in a gravy boat as a sauce..good on the ham and the mashed! Enjoy. **Sweet and Sour Sauce** (capercouple) This simple sauce can be used for chicken,steak or pork. *Layer in a 13x9 pan: ½ Onion, chopped Whatever kind of meat you are using(chicken is best:) ½ of a chopped onion sprinkle salt and pepper Mix sauce together and pour over meat and onions: 1 cup ketchup 1 cup water 2 tbsp brown sugar 2 tbsp vinegar ~Cover and bake 1½ hr @ 350°F **Sweet & Sour Sauce** (quick & easy) ½ cup vinegar ½ cup water ½ cup ketchup ½ cup sugar salt to taste 1 tsp soy sauce 1 tbsp cornstarch **SIGNS FOUND IN KITCHENS** 1. A messy kitchen is a happy kitchen and this kitchen is delirious. 2. No husband has ever been shot while doing the dishes. 3. A husband is someone who takes out the trash and gives the impression he just cleaned the whole house. 4. If we are what we eat, then I'm easy, fast, and cheap. 5. A balanced diet is a cookie in each hand. 6. Thou shalt not weigh more than thy refrigerator. 7. Blessed are they who can laugh at themselves for they shall never cease to be amused. 8. A clean house is a sign of a misspent life. 9. Help keep the kitchen clean - eat out. 10. Housework done properly can kill you. 11. Countless number of people have eaten in this kitchen and gone on to lead normal lives. 12. My next house will have no kitchen --- just vending machines.

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