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.