#83 Chipotle Tomatillo Salsa

This is a recipe from my April cooking class with T. Pechey. Fresh salsas are so tasty and healthy to boot.

Ingredients:

• ½ to 1 chipotle chili
• 1 lb tomatillos
• ½ red onion
• 1 yellow bell pepper
• ⅓ cup cilanro or parsely, chopped - do not use stems
• ½ tsp dried oregano
• 1 lime, juiced
• 1 tbsp sugar
• ½ tsp salt
• 1 bag tortilla chips

Directions:

1. Place the lime juice, sugar, and salt in a medium bowl. Whisk to dissolve sugar.

2. Finely mince 1/2 of the chipotle and keep mincing until it's a paste-like consistency. Add the minced chipotle and any liquid to the lime juice mixture. Stir well to incorporate.

3. Remove and discard the husks from the tomatillos. Rinse the tomatillos under running water to remove the stickiness. Chop the tomatillos into 1/4 inch pieces and add to the bowl.

4. Dice the red onion into 1/4 inch pieces and add to the bowl.

5. Cut the yellow bell in half and remove and discard the membrane and seeds. Chop the bell pepper into 1/4 inch pieces and add t o the bowl.

6. Add the parsley and oregano. Stir the entire mixture really well. Taste a little of the mixture. If you feel that it needs more heat, then finely mince the other half of the chipotle.

7. Serve with tortilla chips.

NOTES:

I couldn't find tomatillos the last time I made this recipe so I used roma tomatoes. I seeded three roma tomatoes and then chopped them up.

Lime flavoured tortilla chips are my favourite with this salsa.

#82 Banana Pudding Squares

I haven't tried this recipe yet but I plan to. I have a weakness for bananas :)

This recipe come from Kraft Canada. It can be viewed along with a picture at http://www.kraftcanada.com/en/recipes/banana-pudding-squares-94540.aspx?cm_mmc=eml-_-rbecaen-_-20110413-_-1160

Ingredients:

• 25 Nilla Vanilla Wafers, finely crushed (about 1 cup)
• 3 Tbsp. non-hydrogenated margarine, melted
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• ½ cup icing sugar
• 3 cups thawed Cool Whip Light Whipped Topping, divided
• 3 bananas
• 2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
• 3 cups cold skim milk
• ½ square Baker's Semi-Sweet Chocolate, grated

Directions:

1. Combine wafer crumbs and margarine; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

2. Mix cream cheese spread and sugar in medium bowl until blended. Stir in 1-1/2 cups Cool Whip; spread carefully over crust. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over cream cheese mixture.

3. Beat pudding mixes and milk with whisk 2 min.; pour over bananas. Cover with remaining Cool Whip; sprinkle with chocolate. Refrigerate 3 hours.

NOTES:

How to Easily Remove Dessert from Dish: Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe and refrigerate as directed. Use foil handles to remove dessert from dish before cutting into squares to serve.

#81 Rhubarb Dump Cake

This recipe comes from Kraft Canada. It can be viewed along with a picture at http://www.kraftcanada.com/en/recipes/rhubarb-dump-cake-122032.aspx. I hope to try this soon with some of my grandma's frozen rhubarb.

Ingredients:

• 1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)
• ½ cup sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1 pkg. (2-layer size) white cake mix
• 1 cup water
• ⅓ cup butter, melted
• 1 cup thawed Cool Whip Whipped Topping

Directions:

1. Heat oven to 350ºF.

2. Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.

3. Stir cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.

4. Bake 45 min. or until golden brown. Serve warm topped with Cool Whip.

NOTES: Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.

#81 Bacon & Maple Scalloped Potatoes

I haven't tried this recipe yet. To date my signature scalloped potato recipe is Silk Purse Potatoes from Taste of Home. However I do think that this recipe has promise. According to my husband, all recipes with bacon are winners. This recipe along with a picture can be found on the Kraft Canada website at http://www.kraftcanada.com/en/recipes/bacon-maple-scalloped-potatoes-123145.aspx

Ingredients:

• 1 red onion, thinly sliced
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• ½ cup milk
• ¼ cup Oscar Mayer Real Bacon Recipe Pieces
• ¼ cup maple syrup
• 2 lb. (900 g) Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
• 1 cup Kraft Double Cheddar Shredded Cheese

Directions:

1. Heat oven to 400°F.

2. Cook onions in a large skillet sprayed with cooking spray on medium-high heat 3 to 5 min. or until crisp-tender, stirring frequently. Remove onions from skillet.

3. Add cream cheese, broth and milk to skillet; cook and stir on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended. Remove from heat; stir in bacon and syrup.

4. Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of onions and shredded cheese. Top with remaining potatoes and cream cheese sauce; cover.

5. Bake 1 hour 5 min. or until potatoes are tender and top is golden brown, uncovering after 50 min.

#80 Perogies with Sour Cream and Onion Sauce

This recipe was developed by my grandmother. It is one of our favourite ways to eat perogies.

Ingredients:

• 24 perogies, cook as directed
• ½ cup butter
• 3 green onions, chopped
• 1 cup sour cream

Directions:

1. Cook perogies as directed on package. Drain and set aside.

2. While perogies are cooking, melt the butter in a fry pan. Add chopped green onions and heat the onions through.

3. Remove the fry pan from heat and add sour cream. Stir until mixed. You may want to put on low heat to help mix until smooth but do not cook or sour cream will curdle or separate.

4. Pour over cooked perogies and serve.

NOTES:

Depending on number of perogies, make more or less sauce.

#79 Glaze for Ham

So the first time I decided to host my in-laws for Easter dinner, I decided to make a ham. A few days before the feast I made my way to my neighbourhood grocery store to select my ham. As a first time ham cooker, I was surprised to find that purchasing a ham is easier said than done. When looking around the grocery store meat section I found there were many different types and sizes of ham. Sensing my distress one of the staff in the meat department approached me to see if I needed any help. I told her that I needed a ham to feed about 14 people and that I was cooking for my in-laws so I wanted to do a good job. The meat clerk immediately instructed me to follow her. She picked out a ham for me (I think it was a bone-in shank but it may have been a butt) and she told me to get a piece of paper and pen out of my purse. She instructed me to put the ham in a roaster, cut side down and pour a beer over it. She then gave me the oven temperature and the cooking time as well as this recipe glaze for the last 1/2 hour to hour of cooking. As far as I could tell, the ham was a hit and I have used this glaze on hams ever since!

Ingredients:

• ⅓ cup honey
• ⅓ cup rye whiskey
• ⅓ cup brown sugar

Directions:

1. Combine the honey, whiskey, and brown sugar in a small pot. Heat over low heat on the stove until the brown sugar is dissolved and the mixture is well blended.

2. Brush over ham every 10 to 15 minutes in the last 1/2 hour to hour of cooking time for the ham.

NOTES:

If you want more or less glaze, just mix equal parts of the honey, whiskey, and brown sugar.

#78 Coconut Cream Dessert

This recipe is from Taste of Home (February/March 2005, p49). It can be found online at http://www.tasteofhome.com/recipes/Coconut-Cream-Dessert-2.

Ingredients:

• CRUST
• 1 cup all-purpose flour
• 2 tablespoons sugar
• ½ cup cold butter, cubed
• ½ cup chopped pecans
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 4 cups cold 2% milk
• 1-½ teaspoons coconut extract
• 3 packages (3.4 ounces each) instant vanilla pudding mix
• 2 cups flaked coconut, divided

Directions:

1. In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.

2. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.

3. In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture.

4. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top.

5. Refrigerate overnight.

(Serves 15)

NOTES:

I noticed you can not buy coconut cream instance pudding in the stories where I live. But my aunt and grandma suggested purchasing vanilla instant pudding and adding coconut flavouring or prepare it with coconut milk.

#77 Toffee Bars

Tofee and chocolate? What else needs to be said.

Ingredients:

• ½ cup butter
• 1 cup brown sugar
• 1 can Eagle Brand milk
• graham wafer crackers
• 1 cup chocolate chips

Directions:

1. Combine all the ingredients and bring to a boil. Stir constantly so the mixture will not burn. Continue to stir constantly and let boil for five minutes.

2. Pour over whole graham wafers that have been laid into a 9 x 13 pan.

3. Sprinkle chocolate chips over while the toffee layer is hot. Swirl with a pointed knife.

4. Cool and then cut into squares.

#76 Rice Krispie Peanut Butter Squares

Ingredients:

• 1 cup brown sugar
• 1 cup corn syrup or honey
• 1 cup peanut butter
• 7 cups Rice Krispies
• 1 cup semi sweet chocolate chips

Directions:

1. In a large saucepan melt brown sugar and syrup on mid heat until sugar dissolves and the mixture starts to boil.

2. Stir in peanut butter and mix well.

3. Add the Rice Krispies and stir until coated.

4. Press into a 9x13 pan. Spread with melted chocolate chips.

5. Chill an cut into squares.

#75 Pumpkin Cake Slice

This is a dessert that a colleague of mine brought to a staff potluck one year. It was so good I just had to ask for the recipe. This would be a good alternative to pumpkin pie at Thanksgiving.

Ingredients:

• CRUST:
• 1 yellow or white cake mix
• 1 egg
• 1 cup butter
• FILLING:
• 3 cups cooked pumpkin
• 2 ½ tsp pumpkin pie spice
• ½ cup brown sugar
• 2 eggs
• ⅔ cup milk
• TOPPING:
• 1 cup reserved cake mix
• ¼ cup white sugar
• ½ cup butter
• 1 tsp cinnamon

Directions:

1. CRUST: Mix together all the crust ingredients. Reserve 1 cup for topping. Press the rest into a greased 9x13 pan.

2. FILLING: Combine all the filling ingredients. Pour onto the crust.

3. TOPPING: Combine the topping ingredients and drop by teaspoons over the filling.

4. Bake for 45 to 50 minutes in a 350 degree oven. Bake until a knife instered into the center comes out clean.

5. Enjoy and serve with whipped cream.

#74 Lil's Ginger Snap Cookies

This is another cookie recipe my mom passed on to me that a absolutely love. Gingersnap cookies are truly the best!

Ingredients:

• ¾ cup oil
• 1 cup white sugar
• 1 egg, beaten
• ¼ cup molasses
• 2 cups flour
• ¼ tsp salt
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp ginger

Directions:

1. Cream the oil and white sugar.

2. Add the egg and molasses and beat well.

3. Add the remaining ingredients and combine until mixture resembles dough.

4. Chill the dough for 1 hour and then roll the dough into balls.

5. Roll each ball in white sugar and put on a greased cookie sheet. Before baking press down each dough ball with a fork.

6. Bake for 8 to 10 minutes in a 370 degree oven.

#73 Chocolate or Smartie Cookies

This is my mom's cookie recipe. It is simple and delicious. The cookies are always moist and tasty.

Ingredients:

• 1 cup butter or margarine, softened
• 1 cup brown sugar
• ½ cup white sugar
• 2 tsp vanilla
• 2 eggs
• 2 ¼ cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups chocolate chips or Smarties

Directions:

1. Cream the butter or margarine, sugars, and vanilla.

2. Whisk eggs and then add to the mixture and stir well.

3. Add flour, baking soda, and salt to the mixture and mix well until mixture looks like dough.

4. Stir in chocolate chips.

5. Form the cookie dough into balls and drop onto greased cookies sheets.

6. Bake at 350 degrees for approximately 10 to 12 minutes.

#72 Vegetable Marinade Salad

My mom and I adapted this salad from Jean Pare'sVegetable Marinade in Company's Coming: Salads. We added olives and miniature corn on the cobs. Not only is this salad colourful and delicious, but it keeps for several days after it is served.

Ingredients:

• 1 small cauliflower
• 3 cups broccoli, flower ends
• 2 cups cherry tomatores
• 2 cups celery, cut into sticks or chopped coarsely
• 3 carrots, cut into sticks or chopped coursely
• 2 cans whole mushrooms, drained
• 1 green pepper , chopped coarsely
• ¾ cup sliced olives, drained
• 1 can mini corn cobs, drained
• 1 ¼ cups Italian dressing

Directions:

1. Divide the cauliflower into bite sized pieces. Do the same with the broccoli. Put into a large bowl with a tight fitting cover.

2. Add the tomatoes, whole along with the rest of the vegetables.

3. Pour Italian dressing over vegetables. Put the cover on the bowl and shake to distribute dressing evenly.

4. Chill the salad overnight turning container occasionally. Serve the next day.

NOTES:

This makes a large salad.

#71 Asparagus Bow-tie Pasta

I made this recipe to celebrate my husband's promotion. My favourite part of this recipe was the sun dried tomatoes. I am officially in love with this ingredient!

This recipe comes from Kraft Canada's What's Cooking magazine on page 27 but it can also be found online at http://www.kraftcanada.com/en/recipes/asparagus-bow-tie-pasta-122042.aspx.

Ingredients:

• 2 cups farfalle (bow-tie pasta), uncooked
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
• ½ cup halved orange pepper strips
• ¼ cup julienne-cut oil-packed sun-dried tomatoes, undrained
• ½ cup 25%-less-sodium chicken broth
• 50 g (1/5 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 Tbsp. chopped fresh oregano
• 1 cup Kraft 4 Cheese Italiano Shredded Cheese make it

Directions:

1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

2. Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.

3. Add pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 2 to 3 min. or until cheese begins to melt.

(Serves 4)

NOTES:

I bought sun dried tomatoes at a bulk food store. When I went to cut them for this recipe, they were hard as rock. I soaked them for a few minutes in hot water and oil olive which softened them right up. Variations: Add 1-1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.

Substitutions: Substitute 1 tsp. dried oregano leaves for the fresh oregano. Prepare using yellow pepper strips. Substitute rotini pasta for the bow tie.

#70 Toasted Coconut Lemon Cream Pudding

The pudding part of this recipe comes from my late winter-early spring adult cooking class with T. Pechey.

Ingredients:

• 1 cup sugar
• ¼ cup corstarch
• ¼ tsp salt
• 2 cups 3% milk, Do not use skim
• 4 eggs, separated
• 2 lemon, zested and juiced
• 1 tsp vanilla
• ½ cup shredded coconut, divided
• GRAHAM CRACKER CRUMBLE (Optional)
• 1 cup graham cracker crumbs
• ¼ cup butter, melted
• 1 tbsp sugar

Directions:

1. In a small skillet, toast 1/4 cup f the coconut over medium high heat, stirring and tossing until fragrant and golden in color. Do not burn! Set aside.

2. Combine the sugar, cornstarch, and salt in a 3 or 4 quart saucepan. In a medium bowl, whisk together the egg yolks and milk until blended. Gradually stir milk mixture into sugar mixture. Stir in lemon zest and remaining 1/4 cup of coconut.

3. Cook over medium-high heat, stirring constantly until mixture just comes to a boil. It will take a long time!

4. Reduce heat but maintain a simmer. Stir constantly for approximately three minutes until thickened. Remove from heat and add the lemon juice and vanilla. Stir and allow to cool. Refrigerate until serving.

5. In the meantime, prepare graham cracker crumble by mixing graham cracker crumbs, melted butter, and sugar.

6. Take small parfait dishes and layer graham cracker crumbs and pudding. You will need to give the pudding a good stir before dishing. Top the parfaits with toasted coconut.

NOTES:

DANGER: This pudding is REALLY rich. When making parfaits, make small ones. The parfaits featured in the picture were too large...they almost did my husband and I in!

The last time I made this I also made the Quick Cherry Cheesecake recipe. I took some of the cream cheese mixture from the Quick Cherry Cheesecake and layered in with the pudding, graham cracker crumble, and coconut.

#69 Spicy Lasagna

 Each year I have my husband request what he would like for his birthday dinner party. One year he requested lasagna. My mom and I made The Best Lasagna recipe and decided to try this one as well. We made a huge mess of the kitchen making the lasagnas and we filled the house with smoke when one of the lasagna's boiled over the pan in the oven (Be sure to put a baking sheet under the baking dish!). However, in the end the meal was fantastic and surprisingly this lasagna ended up being the favourite. This recipe comes from G. and T. Ferguson - Star City Centennial Cookbook.
Ingredients:

• 9 to 12 lasagna noodles, cook as directed on box
• 1 lb ground turkey
• 1 large jar salsa, medium or mild
• 1 green pepper , chopped
• 2 handfuls fresh mushrooms
• 2 cups mozzarella cheese, shredded
• 1 container feta cheese, grate or crumble as desired
• 1 small pkg. fresh spinach
• 1 8 oz can spicy tomatoes
• 1 large onion, chopped
• 1 clove garlic, minced

Directions:

1. Brown ground turkey.

2. Add garlic and a dash of salt and pepper. Add onion, green pepper, and mushrooms. Cook 5 minutes or until onions are transparent.

3. Add 2/3 jar of salsa and can of spicy tomatoes. Mix well. This will compromise the meaty mix layer.

4. Layer accordingly in a 9x13 inch baking dish: noodles, meaty mix, spinach, feta cheese, noodles, meaty mix, spinach, feta cheese, noodles, salsa, and top with mozzarella and feta cheese.

5. Bake at 350 degree for 30 to 40 minutes.

#68 Olive Garlic Bread

My uncle made this recipe when I visited him this summer. It was so good that I made it when I returned home. However for the oregano and marjoram I ended up using fresh herbs from my garden. They sure added extra flavour! Even those who usually turn their nose at the sight of olives enjoyed the loaf but you can always just eliminate the olives all together.

Ingredients:

• 1 loaf french bread
• 1 cup butter or margarine
• 4 green onions, finely chopped
• ½ tsp garlic powder
• ½ tsp marjoram leaves
• ½ tsp oregano
• 12 to 15 sliced black olives, finely chopped
• grated parmesan cheese, to sprinkle on top
• paprika, a sprinkle to garnish

Directions:

1. Mix spices in butter.

2. Add green onions and olives.

3. Spread on loaf and then top with parmesan cheese and paprika.

4. Broil 10 to 15 minutes till golden brown.

#67 Pork, Snow Pea & Mushroom Stir-fry

So...I have decided to blog 365 recipes and I am not even at 100 yet and I feel like I am running out of recipes. I decided it was time to try some new recipes and as karma would have it, Kr

aft Canada's Spring 2011 magazine arrived in the mail!

This is one of the recipes inside. It can be found online at

http://www.kraftcanada.com/en/recipes/pork-snow-pea-mushroom-122038.aspx. I made a few adjustments but it was a definite hit.

Ingredients:

• 1 Tbsp. oil
• 1 lb. (450 g) pork tenderloin, cut into bite-size pieces
• 2 cups quartered fresh mushrooms
• 1 cup fresh snow peas
• 1 small yellow pepper, cut into strips
• 2 cloves garlic, minced
• 1 Tbsp. minced gingerroot
• ½ cup Kraft Calorie-Wise Catalina Dressing
• 2 Tbsp. lite soy sauce
• ½ cup cashews
• 2 green onions, chopped

Directions:

1. Heat oil in wok or large skillet on high heat. Add meat; stir-fry for 2 or 3 minutes.

2. Add next 5 ingredients; stir-fry on medium-high heat 3 to 5 min or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.

3. Top with nuts and onions. Serve with rice.

#66 Grandma Shirley's Corn Chowder Soup

This is my Grandma Shirley's corn chowder soup recipe. This is easily my favourite soup that my grandma makes. I like to make this soup when I have left over ham.

Ingredients:

• 8 slices bacon
• medium onion
• 5 medium potatoes, cubed
• water
• 2 14 oz cans cream corn
• 4 - 5 cups milk
• 1 tbsp cornstarch

Directions:

1. Cube raw bacon and fry.

2. Chop onion. Take bacon out of pan and put on paper towel to remove excess fat. Saute the onion in the bacon dripping left in the pan.

3. Add cubed potatoes to the onion. Cover with water. Put the lid on the pan and simmer slowly until potatoes are tender.

4. Pour the mixture into a slow cooker. Add the cream corn. Add milk until the consistency is soupy and almost makes the slow cooker full. Add the bacon.

5. Stir the soup before putting on the lid and cooking on low for several hours.

6. To thicken the soup, take some of the liquid out and stir in cornstarch. Add the cornstarch liquid back into the soup. Stir and continue to heat.

NOTES:

Instead of bacon I sometimes cube leftover ham. I probably use 1 to 2 cups of ham. Sometimes I even still add the bacon!

#65 Borscht

I love making borscht when I have access to fresh garden vegetables. This recipe comes from A. Campbell.

Ingredients:

• 1 ½ cups potatoes, diced, uncooked
• 2 cups beets, diced, uncooked
• 1 tsp salt
• 1 tbsp vinegar
• 1 cup carrots, sliced
• 1 cup string beans, chopped into 1 inch peices
• 1 cup green peas
• 2 cups cabbage, shredded
• 1 tbsp parsely, chopped
• 2 tbsp dill leaves, chopped
• ¾ cup onion, chopped
• 1 28 oz can of whole or diced tomatoes
• 1 stalk celery, sliced
• salt and black pepper, to taste
• ⅓ cup butter
• 1 tbsp sugar
• 1 cup sour cream
• water

Directions:

1. Cover the potatoes and beets with water. Add salt and vinegar. Put on to boil for 5 mintues.

2. Add carrots, beans, and peas. Add enough water to cover vegetables. Boil for 15 minutes.

3. Add shredded cabbage, parsely, 1 tablespoon of chopped dill, 1/4 cup onion, tomatoes, celery, and salt and pepper. Add more water to cover if necessary. Boil for 30 minutes longer.

4. Melt better in a fry pan. Add 1/2 cup chopped onion and cook until onino is tender but not brown. Add to soup with 1 tbsp of remaining dill and 1 tablespoon of sugar. Boil 10 minutes more. Remove from heat and allow to rest for 30 minutes.

(Serves 6)

#64 Bar Be Que Beef

I made this beef as a part of a "beef on a bun" midnight lunch at a house party we had. The meat was tender and tasty! This recipe comes from R. and C. Pedersen in the Star City Centenntiel Cookbook.

Ingredients:

• 1 small bottle bottle of barbeque sauce
• 1 small bottle garlic or onion powder
• ½ small bottle seasoning salt
• several shakes tabasco sauce
• 2 bottles beer
• 1 large beef roast

Directions:

1. Mix ingredients, pour on beef, and marinate overnight.

2. Cook in a slow cooker for 8 to 10 hours on low or in a roaster in a slow oven.

NOTES:

This recipe may be cut in half for a small roast.

The key to this recipe is to marinate overnight...do not CHEAT!

#63 Steak Marinade

I shouldn't even share this recipe but until you have marinated steaks in it, you really haven't lived. My mom and I invented this recipe for steak after looking at a variety of recipes and looking at the ingredients we had available.

Ingredients:

• ½ cup oil, (olive oil is nice)
• ¼ cup red wine vinegar
• 2 tbsp honey garlic sauce or bbq sauce
• ¾ tsp salt
• 2 tbsp soya sauce
• ½ tsp garlic powder
• 3 tsp onion dip or soup mix

Directions:

1. Combine the first seven ingredients

2. Put 3 or 4 steaks in a sealable plastic bag. Pour the marinade into the back and toss. Place the bag on a plate in the fridge and turn every few hours. This marinade is best when marinating is begun the night before cooking.

NOTES Over the years I have learned the best cuts of steak are ribeye and tenderloin. Both these cuts are more expensive but they are totally worth it.

#62 Stuffed Whole Salmon

I caught a salmon while fishing off the coast of Victoria, Canada while on one of my husband's work trips. After our guide cleaned the fish, we had our hotel freeze it so we could bring it home on the plane. We then enjoyed salmon for our Christmas feast that year. This recipe emerged after combining ideas from a variety of recipes. It was fabulous!

Ingredients:

• 1 whole salmon
• salt and pepper
• ½ lemon, juiced
• 
  
• STUFFING
• 6 tbsp butter or margarine
• 1 cup onion, chopped finely
• ½ cup celery, chopped finely
• ½ lemon, juiced
• ½ tsp salt
• ⅛ tsp pepper
• ½ tsp fresh dill
• ⅓ cup carrot, grated
• 4 cups dry bread cubes
• additional butter

Directions:

1. Wash and dry salmon and lay on double thickness foil.

2. Season the cavity of the fish with the juice of 1/2 of the lemon along with salt and pepper.

3. Melt butter or margarine and saute onion and celery. Add the other half of the lemon juice, salt, pepper, dill, and carrot. Add bread cubes and mix.

4. Spoon the dressing into the cavity of the fish.

5. Rub additional butter generously over the skin of the fish on both sides.

6. Wrap the fish firmly in foil and bake at 400 degrees for 15 minutes per inch when measuring at the thickest part of the stuffed fish (approximately 1 to 1.5 hours). The fish is done when the meat flakes easily.

#62 Saskatoon Berry Muffins

After finding saskatoon berries growing in my summer home, I had to find a recipe for muffins.

Ingredients:

• 1 ½ cups flour
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• ½ cup rolled oats
• ½ cup oil
• 1 egg, beaten
• ½ cup orange or apple juice
• ½ cup sugar
• 1 cup saskatoon berries
• 2 tbsp sugar
• ½ tsp cinnamon

Directions:

1. Mix the dry ingredients (first 5 ingredients) in a large bowl.

2. In a second bowl combine the next 5 ingredients. This mixture will be wet.

3. Combine the wet and dry ingredients.

4. Pour batter in large muffin cups or greased tins. Fill 2/3 full.

5. Combine the last 2 ingredients and sprinkle over the muffins.

6. Bake at 350 degrees for 15 to 20 minutes.

NOTES You could substitute blue berries if you do not have access to saskatoon berries.

It seems to me that the last time I made this recipe I thought the muffins were a little dry. I might add 1/2 cup of sour cream to the batter if it looks dry.

#61 Popcorn Cake

I received this recipe from my aunt K. Campbell. I remember visiting my aunt and uncle at their trailer while our families were camping in the summer. We would play Tri-onimoes and eat this tasty treat out of an ice-cream pail.

Then one year before I was married I made this cake before Christmas and pressed it into greased bundt pans. When I turned the bundt pans over and the cakes slid out, they looked like Christmas wreaths. I then wrapped them up in plastic wrap and gave them as gifts to members of my husband's family. It turned out to be such a hit that the in-laws asked about the cakes when I didn't make them the next year. Ever since them, Christmas wreath popcorn cakes have been a Christmas gift tradition for my husband's family.

Ingredients:

• ½ cup margarine
• ½ cup vegtable oil
• 69 large marshmallows, (1 - 2 bags)
• 4 quarts air popped popcorn
• 2 cups ju jube candies

Directions:

1. Heat margarine and vegetable oil until margarine is melted. Add the marshmallows and stir constantly until melted and blended well with margarine and vegetable oil.

2. Pour the marshmallow mixture over popcorn and combine and popcorn is covered with marshmallow mixture.

3. Stir in ju jube candies and then place into an ice cream pail for snacking.

NOTES

The popcorn cake can also be formed into balls for kids!

#60 Japanese Cabbage Salad

My uncle brought this salad to last year's July 1st weekend celebration. Very tasty! We requested it again at this year's Easter feast. Unfortunately he wasn't able to purchase chow mein noodles at the local grocery store so in the picture you may notice these noodles are missing.

Ingredients:

• SALAD
• ½ cup sliced almonds, toasted
• 2 tbsp sesame seeds
• ½ medium head cabbage, shredded
• 1 pkg bean sprouts
• 2 cups fresh mushrooms, sliced
• 2 green onions, chopped
• ¼ cup sunflower seeds
• 1 3 oz pkg instant or Ichiban noodles, broken up
• ½ pkg chow mein noodles
• DRESSING
• 1 seasoning pakage from instant noodles
• ½ cup cooking oil
• 3 tbsp soya sauce
• 3 tbsp vinegar
• 1 tbsp sugar
• 1 tsp salt
• ½ tsp pepper

Directions:

1. Put almonds and sesame seeds in a single layer in a pan and toast in a 350 degree oven for 5 minutes until golden. Remove from the oven. Set aside.

2. Put shredded cabbage and bean sprouts into a large bowl. Add mushrooms, onions, and sunflower seeds. Add toasted almonds and sesame seeds.

3. Combine broken instant noodles and chow mein noodles in a small bowl and set aside.

4. Empty the seasoning packet from the package of noodles into another small bowl. Adding remaining ingredients to create dressing. Put into a container with cover.

5. Before serving, shake dressing. Pour over cabbage mixture. Toss and sprinkle with dry noodles over top.

NOTES Variations: Add 2 cups of canned or fresh cooked shrimp or 2 cups of cooked, cubed chicken to cabbage mixture before tossing. Sliced cucumbers and radishes may be added, 1/2 cup each.

#59 Banana Split Cheese Delight

What can I say? I have a weakness for bananas and this dessert recipe helps me get my fix!

Ingredients:

• 1 cup margarine or butter, divided into two 1/2 cup portions, melted
• 2 cups graham wafer crumbs
• 1 8 oz package cream cheese
• 1 cup icing sugar
• 2 bananas
• 1 14 oz can crushed pineapple, drained
• 1 container Cool Whip or whipped topping
• walnut peices or cherries for garnish, optional

Directions:

1. Mix graham wafer crumbs and 1/2 cup of the margarine or butter together fro the crust. Press into a 9x13 pan.

2. Beat cream cheese, icing sugar, and margarine together. Spread on the crust.

3. Slice bananas and place on top of the cream cheese layer. Then cover with crushed pineapple.

4. Cover with Cool Whip or whipped topping.

5. Garnish with walnuts and/or cherries.

6. Refrigerate for a few hours before serving.

#58 White Chocolate Pumpkin Cheesecake

This recipe comes from Taste of Home (October/November 2007, p8). I made this cheesecake for Thanksgiving one year in the place of pumpkin pie. It was a hit. A picture can be seen at http://www.tasteofhome.com/recipes/White-Chocolate-Pumpkin-Cheesecake-2

• CHEESECAKE:
• 1-½ cups crushed gingersnap cookies (about 32 cookies)
• ¼ cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 5 ounces white baking chocolate, melted and cooled
• ¾ cup canned pumpkin
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 
  
• ALMOND TOPPING:
• ½ cup chopped almonds
• 2 tablespoons butter, melted
• 1 teaspoon sugar

Directions:

1. In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate.

3. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on a baking sheet.

4. Bake at 350° for 55-60 minutes or until center is just set. Cool on a wire rack for 10 minutes.

5. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.

6. Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight.

7. Transfer topping to an airtight container; store in the refrigerator. Just before serving, sprinkle topping over cheesecake. Refrigerate leftovers.

(Serves 12)

NOTES I am not sure I made the topping when I made this cheesecake but it looks really good.

#57 Chocolate Chip Cookie Dough Cheesecake

This recipe comes from Taste of Home (December/January 1999, p25). This was the very first baked cheesecake that I ever made! The recipe along with a picture can be found online at http://www.tasteofhome.com/recipes/Chocolate-Chip-Cookie-Dough-Cheesecake

Ingredients:

• CRUST:
• 1-¾ cups crushed chocolate chips cookies or chocolate wafer crumbs
• ¼ cup sugar
• ⅓ cup butter, melted
• 
  
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 cup (8 ounces) sour cream
• ½ teaspoon vanilla extract
• 
  
• COOKIE DOUGH:
• ¼ cup butter, softened
• ¼ cup sugar
• ¼ cup packed brown sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 1-½ cups miniature semisweet chocolate chips, divided

Directions:

1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.

3. In another bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.

4. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

5. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

(Serves 14)