Friday, October 9, 2009


1 Medium Cauliflower
1/4 Cup Water
1/2 Cup Mayonnaise or Salad Dressing
1 Teaspoon Finely Chopped Onion (my husband doesn't like onions so I omit this)
1 Teaspoon Mustard
1/4 Teaspoon Salt
1/2 Cup Shredded Cheddar Cheese

Place Cauliflower and water in 1 /2 quart glass cassserole. Cover with glass lid.

Microwave 9 Minutes on HIGH. Drain. Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.

Microwave 1 1/2 to 3 minutes on Medium High (Roast), to heat topping and melt cheese. Let stand 2 minutes before serving.

Makes 6-8 Servings.


Thawing a Turkey in the Refrigerator:

The preferred method of thawing a turkey is in the refrigerator. This takes up a lot of refrigerator space and it takes a lot of time. The larger your bird the more time it takes. With a very big turkey this can take days.

While thawing a turkey, leave your bird in its original wrap and place it on a tray in the refrigerator. Make sure the thawing turkey doesn't drip on other food items and contaminate them.

Thawing a Turkey in Cold Water:

The next best method of defrosting is to thaw the bird in cold water. Keep the turkey in its wrapper and place it in a tub or sink full of cold water. Change the water every half hour.

The general rule is that defrosting takes 5 hours per lb. in the refrigerator or 30 min per lb. in cold water.

6-8 pounds 30-40 Hours in Refrigerator or 3-4 Hours in Cold Water

10-12 pounds 50-60 Hours in Refrigerator or 5-6 Hours in Cold Water

14-18 pounds 70-90 Hours in Refrigerator or 7-9 Hours in Cold Water

18 pounds+ 90 Hours + going on to 4-5 days or 9 Hours Cold Water

Even though the refrigerator defrosting times listed above seem long, many people find that at the end of this period the turkey is still not totally defrosted. If you find that your bird is not completely thawed when needed, you can finish defrosting it in cold water before cooking it.

Remember to remove the giblet packet when the turkey is thawed enough to get it out. This is especially important if the packet is plastic. If the giblet packet is paper there is no harm in leaving the packet in the bird during the cooking process - but you probably want the giblets in advance for making the gravy if you make the gravy with giblets - Also remove the neck too... I heat up the giblets and neck in water and simmer for about an hour and share with family members for the neck and the dogs get the giblets...

I make my Gravy from the Turkey Stock...


Oven Roasted Turkey

Once your Turkey is thawed, remove the wrapper and wash the turkey inside and out.

Preheat oven to 325F

I place a rack in the bottom of my roasting pan to prevent the turkey from sticking
Place turkey in roasting pan
Butter the turkey
Sprinkle Poultry Seasoning, Garlic and Pepper over the turkey
Add 1 bottle of Beer
Add 1 Cup of Water
Place Aluminum Foil over the turkey before you place it into the oven and remove 1 hour before cooking time is done

Cooking Times listed below:

8 Pounds 2.75 Hours
12 Pounds 3 Hours
14 Pounds 3.75 Hours
18 Pounds 4.25 Hours
20 Pounds 4.50 Hours
24+ Pounds 5 Hours

Baste your turkey hourly and add more Beer if necessary

(I usually let my turkey have 2 Beers total and you can have 1 too if you like...)

And add more water if necessary...

Cooking Turkey on the Barbecue...

Before you start, please make sure your Barbecue is big enough for your roasting pan and turkey and I put a little rack inside my pan; my new Barbecue is not big enough now so now I have to roast my turkey in the oven...

The Barbecue should be on a medium heat and you close the lid of the Barbecue to cook the turkey.

I place a rack in the bottom of my roasting pan to prevent the turkey from sticking
Place turkey in roasting pan
Butter the turkey
Sprinkle Poultry Seasoning, Garlic and Pepper over the turkey
Add 1 bottle of Beer
Add 1 Cup of Water

Cooking times are faster than above but we found this turkey was delicious.

Baste your turkey hourly and add more Beer if necessary

(I usually let my turkey have 2 Beers total and you can have 1 too if you like...)

And add more water if necessary...


Colleen ;)


1/4 cup butter
1 lb. ground pork (if you like)
2 garlic cloves, minced
1 cup fresh mushrooms, chopped
1 large onion, finely chopped
1 cup celery, finely chopped
4 cups bread, dried and cut into 1/2 inch cubes
1/4 teaspoon salt (if you like)
1/4 teaspoon pepper
2 teaspoons poultry seasoning
1/2 teaspoon sage
1/4 teaspoon dried oregano
2 tablespoons dried parsley
1 1/4 cup turkey juice or vegetable broth

Brown garlic in butter (and pork if you're using in this recipe)

Add mushrooms and sauté.

Add the rest of the vegetables and cook until they begin to soften.

Then lower heat to medium and add bread cubes and seasonings.

Continue cooking for approximately 5 more minutes, stirring continuously.

Add the turkey juice or hot vegetable stock and mix well.

Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down.

Slow cooking and frequent stirring makes this a nice stuffing.

Makes 3-4 cups of stuffing

Sprinkle some of the turkey juice or canned broth over the stuffing to moisten it if you like.

Saturday, September 5, 2009


Preparation: 20 min, plus rising time

2 tsp. active dry yeast, 1 tsp. sugar
1 1/2 cups warm water, 105-115 Degrees Fahrenheit
4 cups all purpose flour
2 tsp. salt
1/2 cup olive oil, plus extra to be added later

Dissolve yeast in 1/2 cup warm water add 1 tsp. sugar and set aside until foamy.

Combine flour and salt in a bowl, Stir in yeast mixture, add the 1 cup warm water and olive oil and mix thoroughly.

Turn the dough out onto a well floured work surface. Knead 8-10 minutes until smooth. Transfer dough to a greased bowl. Cover with plastic wrap and let rise 1 hour until doubled.

Preheat oven to 450F (move oven rack to middle of oven).

Punch down dough and roll out to 3/4 inch thickness on a well floured surface. Brush dough generously with olive oil. Lightly oil a 14 inch pizza pan and form dough around the pan.

Spread desired sauce and toppings over dough leaving the outer 1/2 inch bare.

Bake about 15 minutes then turn oven down to 350 for another 10 minutes or until cheese is bubbly and crust is golden.

Serves 8 slices..



1 Package Cream Cheese
1 Tablespoon Mayonnaise
2 Tablespoons Sour Cream

Mix the above 3 ingredients together and place on bottom of dish.

3/4 Cup of Ketchup
1/2 Tablespoon Horseradish

Mix the above 2 ingredients together and pour on top of the 3 previously mixed ingredients.

Shred Cheddar Cheese on top

Add Tomatoes (Chopped) on top

Add Green Onions (Chopped) on top
(or use Parsley Flakes if you don't like Green Onions)

Fill a bowl with Corn Chips or Tostitos Bite Size Rounds (Spicy Quesadilla Flavour is nice too!)



Makes 8 cups


  • 1 (16-ounce) can refried beans
  • 2 teaspoons taco seasoning mix
  • 1 (6-ounce) container avocado dip
  • 1 /2 (8-ounce) container sour cream so 4-ounces sour cream or 250 ml sour cream
  • 1/2 package cream cheese - 125 ml cream cheese
  • 2 large tomatoes, diced
  • 1 small onion, diced (if you like onions...)
  • 1 (4-ounce) can chopped green chiles
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • Corn or tortilla chips


Stir together beans and seasoning mix; spread mixture into an 11- x 7-inch baking dish. Spread avocado dip and sour cream evenly over bean mixture. Sprinkle with olives and next 4 ingredients. Serve with chips.



1 Pitcher of Orange Juice or Fruit Punch
1 Large Can of Pineapple Juice
1 Large Bottle of Soda Water
1 Medium Orange
1 Medium Lemon
1 Medium Lime

Combine Juices and Soda Water in Punch Bowl
Add Ice
Lay Slices of Fruit on Ice to Garnish...

Hubby likes to add Rum to his glass... Sometimes I add Sparkling Wine... Enjoy... ;)

Sunday, July 5, 2009


3 lbs beef (or goat)
3-4 tablespoons curry
2 onions
4 stalks thyme
2 stalks garlic
2 tablespoons of Hot Sauce
black pepper and salt

Wash and season with curry, thyme, garlic, black pepper, salt and onions
For best results, let the seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Place meat in pot and let brown a little
Add 1 cup water and seasoning
Cook until tender
Add Hot Sauce for flavour and simmer for a few minutes
Make a gravy - by adding a tablespoon or 2 of flour into a jar with about 1/2 cup of cold water and shake - add this to meat mixture to make a gravy

Make up 4 servings of white rice (you'll need more rice later so cook more if you like)

Make up 5 lb bag of potatoes of mashed potatoes

To serve, spread rice on large plate, then top with mashed potatoes - now add the curry sauce and more hot sauce if you like and enjoy...

Monday, June 29, 2009



My Favourite Smoothie is made...

Strawberry Yogourt = 1 cup
1 Banana - sliced and diced
Orange Juice - 1 cup
Ice - enough to make it nice and cold - 1/2 cup

Mix the ingredients together in a Blender till made into a nice Smoothie...

Then drink it up and enjoy!

Thursday, June 18, 2009


1 Package of Soup Mix - Peas, Beans, Barley, Lentils, Rice

Bring water or soup stock to a boil, add Soup Mix and cook according to instructions, usually about 45 minutes on a simmer.

Add seasonings - Garlic Powder, Parsley, Basil, Pepper - season to taste

Add frozen or fresh vegetables like Carrots, Peas, Corn, Green Beans, Lima Beans

Cover and bring to quick boil again, lower temperature and simmer for about 10 minutes to cook vegetables...

You could add cooked beef or chicken to this soup too if you like.

Add crackers and you have a tasty soup and it's good for you too!

Wednesday, June 17, 2009


I picked up this recipe from a Professional Chef at a Cottage Trade Show one year... This recipe makes a lot of Caesar Salad Dressing, so you may want to cut the recipe in 1/2 unless you either love Caesar Salad or share with family, neighbours and friends!

Olive Oil (1 1/4 cup)
Garlic (6 cloves)
Hellman's Mayonnaise (1 Litre)
Real Lemon Juice (3 capfuls)
Worcestershire Sauce (1-2 capfuls)
Romaine Lettuce
Croutons (soak in 1/4 cup Garlic Olive Oil)
Bacon Bits
Parmesan Cheese

Prepare Garlic Olive Oil:

1 1/4 cup Olive Oil
6 Garlic cloves
(cut Garlic cloves lengthwise into quarters)
Store in covered jar in fridge until ready to use
Remove garlic before using oil and finely chop the garlic

Combine the following ingredients:
1 cup Garlic Olive Oil (save approximately 1/4 cup for the Croutons below)
Finely chopped Garlic
Hellman's Mayonnaise (1 Litre)
Real Lemon Juice (3 capfuls)
Worcestershire Sauce (1-2 capfuls)
Tabasco Sauce (1 cupful)

Mix with:
Romaine Lettuce

Top with:
Croutons (add 1/4 cup Garlic Olive Oil to croutons in bag until oil is absorbed)
Bacon Bits
Parmesan Cheese



5 ½ Cups Flour

1 lb Crisco Lard (Golden)

Pinch Salt

Mix together.

In one cup add together

1 Egg

¼ Cup Vinegar

2 Tbsp Brown Sugar

Soda Water or Ginger Ale to 1 cup level

Add ¾ Cup of wet mixture to dry mix, continue adding wet mixture until desired texture.

Knead mixture, adding Soda Water or Ginger Ale as needed (approximately 1 can)

French Meat Pie Filling

10 lbs Pork

2 lbs Ground Veal

1/3 chopped onion

¼ cup water or beef bouillon

1 tsp salt

¼ tsp pepper



Cook up the meat and add the onion, bouillon, salt, pepper, parsley and garlic...

Once the meat mixture is done, you've got your filling for your pie... ;)

Flour surfaces to roll out dough, Flour rolling pin, Spray pie plates with nonstick spray, Roll out dough, put dough in pie plate and add filling.

Makes 5 pies, tops and bottoms.

Preheat oven to 425F, Bake 15-20 minutes...

Baking depends on your oven, my oven runs hot, so I only bake mine for 15-20 minutes at 425F, so some ovens may require longer...

Tuesday, June 16, 2009


Step 1

Bake chocolate cake, mix according to directions, or bake your own favorite recipe; do not use a mix with pudding in the middle, as it will be too moist. You will need 2 eight- or nine-inch layers for this recipe.

Step 2
Remove cake from pans and place on platters, let cake cool for 5 minutes.

Step 3
Poke holes in both layers of the cake, using the toothpicks or wooden skewer, approximately 1 inch apart.

Step 4
Drizzle the juice from an 8-ounce jar of maraschino cherries into the holes. You can use a teaspoon, an eye dropper or a turkey baster to get the juice into the holes. Do not drizzle over the whole cake or it will be too moist to handle.

Step 5
Place the chocolate cake layers in the refrigerator for 1 hour; this allows the cherry juice to seep through the cake to the bottom.

Step 6
Remove the chocolate cake from the refrigerator. Open the canned cherry pie filling and spread three-fourths of the can on top of one cake layer, saving the last one-quarter for the topping. Place the second layer of cake on top of the one you've just spread the cherries on.

Step 7
Ice the cake with whipped topping and place the last one-quarter of cherry pie filling on top for a beautiful presentation


You will need:

Ice Cream (Butterscotch is nice)

Jello-O No Bake Oreo

1/3 Cup Butter

1 1/3 Cups Cold Milk

Waxed Paper


Line Pan with Waxed Paper.

Stir Crust Mix with 1/3 Cup Melted Butter with fork in 9 inch square pan until crumbs are well moistened. Press firmly onto bottom of pan.

Next, put a layer of ice cream in pan.


Beat 1 1/3 Cup Cold Milk and filling mix with electric mixer on high speed for 3 minutes until well blended. Do not underbeat. Reserve 1/3 Cup crushed cookies. Stir remaining cookies into filling. Spread filling mixture over crust.


Top with reserved cookies; or for crunchier cookies, top just before serving. Put in freezer at least 1 hour until set. To Serve, dip bottom of pan in hot water for 30 seconds before cutting. Cover and put leftover dessert in freezer.