Date Loaf

I used to drop in on my Mom for coffee and there was always something good to eat in her kitchen or freezer. This recipe was one of her favorites and it is one of mine too. I make them in her two small old style bread pans. This loaf freezes well up to 3 months.

1/2 lb chopped dates

2 cups brown sugar

2 tsp baking soda

2 cups boiling water

Stir first 3 ingredients together in a glass bowl and pour boiling water over it. Stir well and let stand for 10 minutes.

In a separate bowl beat together:

2 eggs

1 tsp vanilla

1/2 tsp salt

Add 3 cups white flour

Add the softened date mixture.

Stir together until all the flour is incorporated.

Divide mixture into 2 greased loaf pans.

Bake for 1 hour at 300 until tooth pick inserted in centre of loaf comes out clean. Leave in pans for 5 minutes and turn out onto cooling rack.

Knock-off Lovella's Genoa Cake - Gluten-free !

Lovella's Cake of Genoa looked so delicious I couldn't resist making a gluten-free copy-cat cake.

I made it for our bible study group this week... there was seven of us....and the cake disappeared quickly with complements and second helpings and requests for the recipe!

So here it is !

Cake Layers

• five eggs
• 1 cup of sugar
• 1/2 tsp salt
• 1 tsp. vanilla
• 1/2 cup white rice flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1 heaping tbsp. sweet rice flour
• 1 tsp. baking powder
• 1/2 tsp. xanthan gum

(Alternative flour mix that I had good results with -- 1/4 cup white or brown rice, 1/4 cup white corn, 1/2 cup cornstarch, 1 tbsp potato starch)

Beat eggs and sugar until thick and creamy, add salt and vanilla.

Mix all dry ingredients together well....... and then add to egg mixture , beating until smooth.

Divide batter into two greased round cake pans, ( I put waxed paper on the bottom to facilitate easy removal )

Bake at 350' for about 40 minutes and cool in pan.

Butter Cream

• 3/4 cup sugar
• 2 tbsp cornstarch
• 3 eggs or 6 yolks (I've done it both ways, but the six yokes is definitely better!)
• 1 1/2 cups milk
• 1 pkg Oeker's Vanilla Sugar (you can of course use Vanilla extract, but I LOVE the flavor of Oeker's Vanilla Sugar)
• 1/2 cup very soft butter

Combine the sugar and cornstarch and Oeker's Vanilla sugar, add yokes (or eggs) and beat until fluffy .

Stir in the milk.

Cook until thickened.... remove from heat ..place plastic wrap directly on custard and let cool to room temperature.. Be patient !

Then mix in soft butter until perfectly smooth and place in fridge until firmed to spreading consistency .

Put Butter Cream filling between the layers and then cover top and sides as well.

Cover with toasted almond flakes ... and I drizzled chocolate over the top. (3 chocolate squares melted in the microwave with a little sugar and milk- ***note- let the milk boil and the squares just turn soft , then stir until they are melted, I find letting them melt completely takes the shine and smoothness out of the chocolate )

Vic liked his piece of cake served with homemade berry sauce.

Sweet & Spicy Chicken Stir Fry

This recipe is from the Best of bridge cookbook. They serve it over rice, but I usually serve it over Chinese noodles. They also toss in 1 1/2 cups of cashews just before serving. The fresh ginger and sesame oil are a must in this recipe. Serves 6.

SAUCE

1/2 cup ketchup

4 tsp soy sauce

1/2 tsp salt

2 tbsp Worcestershire sauce

3 tbsp sugar

1 1/2 tsp sesame oil

1/4 tsp cayenne pepper

1/2 cup chicken broth

STIR-FRY MIXTURE

2 tbsp cornstarch

1/2 tsp sugar

1/4 tsp salt

3 whole boneless, skinless chicken breast, cut into cubes

1/4 cup cooking oil

2 tbsp minced fresh ginger

1 tbsp minced garlic

1 small onion chopped

2 red peppers, cut in strips

2 carrots thinly sliced on diagonal

2 cups snow peas

toasted sesame seeds for sprinkling

Combine sauce ingredients and set aside. Combine cornstarch, sugar and salt. Add chicken and toss. Heat frying pan or wok to high and add oil. When oil if hot (not smoking) add chicken, ginger, garlic and onion. stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add snow peas and sauce. Cook until sauce comes to a boil.

Serve over hot rice or noodle. Sprinkle with toasted sesame seeds. (if you want to add the cashews toss in just before serving.

Tilapia Brushetta/ Tilapia Parmesan

I try to incorporate a fish meal at least once a week in some way or the other. We really enjoyed both versions of the recipe. The first version of the recipe is-

Tilapia Brushetta:

• 1-lb of any white fish, tilapia is nice and reasonable priced
• 1/4 c. pesto
• 3 plum tomatoes seeded and diced
• 1/2 finely diced red onion
• 2 cloves garlic, minced
• 1 tbsp. white wine vinegar
• 1 tsp. grated lemon peel
• 1/2 tsp. dried oregano
• salt and pepper to taste
• pinch of sugar
• 1/2 cup shredded parmaessan cheese

1. Thaw filets according to package instructions. 
2. Preheat oven to 350. Lay fillets on a lightly greased baking sheet. 
3. Brush tops with pesto. 
4. Combine tomatoes, onion, garlic, vinegar, lemon peel, oregano, salt, pepper and sugar in a large bowl.
5. Spoon tomatoe misture evenly over fillers and sprinkle with cheese. 
6. Bake for about 5 minutes, or until fillets flake easily with a fork.
7. Serves 4-6

Alternate lazy version and that is what the picture is.

1. Top the fish fillet with pesto.
2. Top with left over pasta sauce and a sprinkle of parmessan.

Either way it is tasty, low in fat and healthy.
Recipe source from the back of Highliner Frozen Tilapia fillets package.

Lemon Basil Carrots

My son isn't a big fan of carrots, but he LOVES these. I use the sauce on other veggies too and it is something that gives just plain veggies a bit of punch to them.

• 1 lb. carrots or green beans
• 2 tbsp butter
• 1 tbsp. fresh lemon juice
• 1/2 tsp. garlic salt (or powder if you want to reduce sodium intake)
• 1/2 tsp. dried basil
• freshly cracked pepper to taste

1. Steam carrots or green beans until tender crisp.
2. Strain.
3. Melt butter, stir in other ingredients and toss with the carrots.

Enough for 4 servings, or 2 teenage boys.

Waffled Cinnamon Raisin French Toast

We're on somewhat of a waffle kick over here lately. I just discovered not so long ago that making french toast on the waffle iron is quite a simple thing and so delicious! So we've been trying it every which way, and today it was cinnamon raisin french toasted waffles.

Waffled Cinnamon Raisin French Toast

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 eggs
• 1 cup milk
• 6 slices cinnamon raisin bread ~ thick sliced

1. Preheat waffle maker and spray surface with non-stick cooking spray.
2. In large bowl, whisk eggs until frothy, then add remaining ingredients and whisk until well mixed (lump free).
3. Dip 1 slice of bread into mixture and turn to cover both sides. Place in waffle maker and cook until golden brown. Repeat with remaining slices.
4. Dust with icing sugar and serve with warm maple syrup. 

It's a quick and delicious brunch!  That's my recipe, but feel free to use your favorite french toast dipping batter and give it a try.

If you prefer plain french toast with srawberries and whipped cream, check out the instructions over at My Front Porch.

And here is another fun idea for your waffle iron...why not try your favorite loaf or muffin batter baked on your waffle iron? The possibilities are endless and I can't vouch for them all! But, I did try pumpkin spice muffin waffles yesterday and had them for an afternoon tea party with the grands. They were ready in minutes and we enjoyed them hot off the press, smothered in butter, and they were quite yummy. So dust off your waffle iron and get creative!

Creamy Macaroni and Cheese

Today was a comfort food kind of day and this dish tops my list of comfort foods. 

For many years my children preferred it to the boxed mac and cheese 

and it really doesn't take much longer to make from scratch.

• 2 cups macaroni - cooked and drained
• cheddar cheese (old/sharp is best) coarsely grated.
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• salt and pepper to taste

(I make my white sauce in the microwave but it can also be made on the stove.
The method is the same.)

1. Melt butter in 8 cup microwavable bowl or medium saucepan. 
2. Stir in flour with a wire whisk until smooth. 
3. Very gradually add milk, stirring smooth with each addition. 
4. Microwave for 1 minute at a time, stirring well each time until sauce bubbles or cook over medium heat, stirring constantly.
5. Add salt and pepper to taste.
6. In buttered casserole dish, place a layer of cooked macaroni.
7. Pour 1/2 of white sauce over to cover.
8. Sprinkle with grated cheese.
9. Repeat layers ending with cheese.
10. Bake at 350 degrees for about 30 minutes or until it bubbles at the edges.

Caramel Chocolate Sheet Cake

I served this cake at my husband's 60th birthday party this weekend and had so many requests for the recipe that I said I'd post it here. I got the recipe from my good friend Betti. 

The secret to the incredible taste is the caramel sauce poured over the warm cake and the Skor bar garnish of course. Read the recipe over before preparing.

For the Cake:

• 1 cup margarine
• 6 tablespoons cocoa
• 1 cup hot water
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 cups flour
• 2 eggs beaten
• 1/2 cup sour cream

For the Caramel sauce:

• 3/4 cup margarine
• 3/4 cup brown sugar
• 3 tablespoons. corn syrup
• 1 can sweetened condensed milk

Top With:

• 1 1/2 cups Whipping Cream
• 2 or 3 Skor Chocolate Bars or another crunchy brittle style chocolate bar.

1. Melt margarine, add cocoa and hot water and bring to a boil.
2. Remove from heat and set aside.
3. Measure sugar,baking soda, salt, vanilla and flour into a large mixing bowl.
4. Add hot mixture to dry ingredients and beat until smooth
5. Add beaten eggs and sour cream and mix well.
6. Spread in jelly roll pan. 
7. Bake at 350 degrees for 20 minutes or until done. 
8. Meanwhile prepare Caramel sauce.
9. Melt margarine.
10. Add brown sugar, corn syrup and sweetened condensed milk.
11. Bring to a boil and cook for 2 minutes. Watch carefully as it scorches easily.
12. Remove cake from oven, let sit for 5 minutes. 
13. Poke holes in cake with meat fork about 1/2-1 inch apart.
14.  Spoon some of the caramel sauce over the cake, filling all the holes.
15.  Let remaining sauce cool to spreading consistency. Then spread remainder of sauce over cake.
16. When cake is completely cool whip 1 1/2 cups heavy cream,
17. Spread over caramel layer.
18. Crumble  Skor bars and sprinkle over cream layer.
19. Store in refrigerator until serving. Don't plan on leftovers!

This cake works well to make ahead. Freeze the cake after spreading the caramel mixture.
Leave in Freezer until an hour or so before serving time.  Whip cream, spread over caramel and sprinkle the Skor bar crumbles just before serving.

Smoked Salmon with Cream Cheese Pizza

 We love smoked salmon pizza.

The dough has olive oil base and it sits in the fridge until you are ready to use it. 

• 1 1/2 cups lukewarm water
• 2 teaspoons yeast
• 2 teaspoons salt
• 1/2 teaspoons sugar
• 2 tablespoons olive oil
• 3 cups of unbleached white flour

1. Mix together the yeast, sugar, salt and olive oil with the water in a large bowl.
2. Mix in the flour with a wooden spoon and stir well.
3. Cover but not airtight.
4. Put in the fridge for a few days or leave on the counter for a few hours and use right away.
5. Take half the dough and spread it on a large cookie sheet that had a smidge of olive oil on it and let it rest a few hours.
6. Bake the dough at 400 on the parchment paper and cookie sheet until firm, about 10 minutes. 
7. Spread, half a brick (4 ounces) of cream cheese.
8. Top with very thinly sliced smoked salmon. (I buy mine at Costco).
9. Sprinkle on very thin red onion and finely chopped fresh dill weed.
10. Put back into the hot oven or on a grill without the cookie sheet. 

Just a crisp salad is all that is needed to make a nice dinner.

Lettuce Wraps

We have a wonderful Chinese food restaurant in our town where one of my favorite menu items is their lettuce wrap.  When I found a recipe that looked similar, I decided to give it a try. I will be making this dish again and again!

Lettuce Wraps

• 1 large head iceberg lettuce
• 1 pound ground beef
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 2 carrots, finely diced
• 1 onion, chopped
• 2 or 3 cups steam fried noodles
• 1 bottle hoisin sauce

1. Core head of lettuce. Hold upside down under cold, running water...gently pull the leaves away from the core, one at a time. Each leaf will from a natural cup. Remove excess water from leaves...and chill in refrigerator until needed.
2. Brown ground beef in heavy skillet. Add ginger, garlic, peppers, carrot and onion. Fry until veggies are tender. Add the steam fried noodles and cook for 2-3 minutes longer (noodles should still be crunchy). Transfer mixture to serving platter.
3. Place platter on table, alongside a plate of lettuce leaves and bowl of hoisin sauce. To serve, allow each person to spoon a portion of the meat into a lettuce leaf...top with hoisin sauce. Wrap the lettuce around the meat like a burrito, and enjoy!

Cooks notes: The hoisin sauce can be found in the Asian section of the grocery store. It's what gives the flavour, so it is not optional!

Nadia's Blintzes

Nadia’s Blintzes, this recipe is from my extended families cookbook.

Ingredients

• 6 eggs
• 4 cups whole milk
• 1/2 tsp. salt
• 2 Tbsp. sugar
• 1-1/2 cups flour
• 1/2 Tbsp. oil

Method:

1. Scald the milk. 
2. Beat the eggs in large bowl of mixer.
3. Slowly add the milk to the eggs while continuing beating. 
4. Add salt, sugar and oil, beat until blended. 
5. Slowly beat in the flour until combined.
6. Using one or two 10″ heavy Teflon pans to cook the blintzes. 
7. Coat the pan lightly with oil. (I use a piece of cheesecloth to coat the pan with oil and if needed I’ll coat again into the cooking process). 
8. Heat the pan to medium high heat.
9. Use a 1/3 cup measure to dip into the mixing bowl (you don’t have to fill to the top just use a uniform measure of the liquid for each blintz) and pour into frying pan and swirl the pan to coat the bottom evenly.
10. Cook until the blintz turns a nice golden brown. 
11. With a spatula loosen the edges and flip the blintz to brown the other side. 
12. Remove from pan and let cool on a dish cloth.
13. Repeat the process till all the egg mixture is used up.

 Sometimes the only hindrance to these flipping and cooking well is the temperature of the pan. You’ll have to experiment to get it at the right temperature. Start at medium. After the blintzes are cooled you can stack them. They can be frozen at this time if you would like. This recipe will make approximately 24 blintzes.

Cheese filling for the blintzes:

• 8 ounces of ricotta cheese. (You can also use cottage cheese, hoop cheese or farmers cheese)
• 1 egg
• 1 teaspoon vanilla
• 1-2 tablespoons sugar
• 8 ounces half and half
• 1 stick of butter

Method:

1. Beat all the ingredients till smooth except the half and half and stick of butter.
2. Spread about 1 Tablespoon of cheese onto one side of blintz.
3. Roll up and place in a 9×13 baking dish. 
4. You can fill the dish with two layers.
5. Melt one cube of butter and pour over the blintzes.
6. Bake in 350 degree oven until heated through.
7. Heat up to 8 ounces of Half and Half until warm but not boiling.
8. Pour half and half evenly over blintzes and continue baking until half and half boils.
9. Remove from oven and serve with sour cream and preserves or syrup.

For a savory filling:

Ingredients:

• 1 large onion chopped
• 1-2 tablespoons cooking oil
• 1 pound ground meat (15%)
• salt and pepper to taste
• 2 cups diced fresh broccoli 
• 1 can (10-1/2 ounces) cream of mushroom soup
• 1 stick of butter, melted

Method:

1. Saute onion in oil and season with salt and pepper.
2. Add hamburger and brown.
3. Add salt and pepper to taste, set aside.
4. Steam broccoli until it just turns bright green.
5. Combine meat, broccoli, cream of mushroom soup and heat through.
6. Scoop about 2-3 T of mixture onto blintz and fold in the sides to form a square.
7. Place in a greased baking dish. 
8. Melt butter and poor over the filled blintzes, evenly.
9. Bake in a 350 to 375 degree oven until heated through.
10. Serve with sour cream.

Meatloaf

This is by far the best meatloaf I have ever had because it had this wonderful glaze on it that keeps it moist. Even if your family has not liked meatloaf in the past, I’d say you should try this one.
I got this recipe at least 25 years ago from my friend Debbie, the mom of one of my son’s best friends growing up. When I asked her recently about posting it, she was quick to let me know that it’s her mom-in-law’s recipe. So, thank you, Mrs. Martens! I know I’ve tweaked the glaze somewhat for some reason a long time ago, but if you read this, Debbie, please feel free to add the original ingredient in a comment. I think it was Worcestershire sauce.

Ingredients:

• 1 1/4 pounds lean hamburger
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dried bread crumbs
• 1/2 cup rolled oats
• 1/4 cup ketchup
• 1/2 onion, chopped or 1 – 2 tsp onion flakes
• 1 cup grated cheese
• 1/3 cup milk

topping:

• ¼ cup ketchup
• ¼ cup BBQ sauce
• 2 Tablespoons brown sugar

1. Prepare a 9 x 13 inch pan by lining it with foil or parchment paper. 
2. Mix all ingredients well and shape into loaf. 
3. Place on baking pan and make an indentation along the top of the loaf. 
4. Cover meatloaf completely with topping. 
5. Bake at 350 F about 60 – 75 min., depending on shape.
6. For two people: mix whole recipe using fresh hamburger, shape and divide to make 2 mini loaves. Freeze one and cover with topping just before baking.

Onion Potato Packages

This really isn't a recipe - just a fast and easy way to make great tasting potatoes.
This is a good way to do potatoes on the BBQ as well.

• Potatoes
• chopped onion
• salt and pepper
• butter

1. Lay out one piece of foil for each potato.
2. Cut each potato into 1/2 inch slices or 1 inch cubes.
3. Sprinkle with diced onion and salt and pepper and dot with about 1teaspoon or so of butter.
4. Wrap each package up tightly - use a double fold so the butter doesn't leak out while it's baking.
5. Bake at 350 degrees for 30-40 minutes or until potato is done.
6. Serve in foil or empty packages into serving bowl.
7. You can pass the sour cream if desired.

Savory Cheddar Scones

The soup was simmering and there was still time to make a batch of fresh scones for dinner. What could be better on a cold winter's day than some light and flaky scones straight from the oven? Actually, it was more about trying out my new cast iron skillet, than about baking scones, but they made a great team (the skillet and the scones) and I'll be doing that again soon!

Savory scones need herbs, and fresh is always best, but things weren't looking too good in my herb garden. I pulled back the blanket of snow far enough to find a few chives that I could use, but supplemented that with dill weed.

Savory Cheddar Scones:

• 3 cups flour
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1/3 cup butter
• 1 cup buttermilk
• 2 eggs
• 1 cup coarsely grated cheddar cheese
• 1 teaspoon dill weed
• 1 Tablespoon finely snipped chives

1. Preheat oven to 400 degrees F. (If using a cast iron skillet..pre-heat greased pan.)
2. Combine flour, baking powder and salt...cut in butter to form pea-sized pieces.
3. Add grated cheddar and herbs (of your choice).
4. Mix eggs and buttermilk and quickly add them to the flour mixture.
5. Combine just until blended.
6. Dump the dough onto a well-floured surface and knead a few times.
7. Pat into a circle about 1 inch thick...in my case, to fit my 12" cast iron skillet.
8. Cut into 8 wedges and place on a parchment lined baking sheet or in a cast iron skillet.
9. Pop into the pre-heated oven and bake for 20-25 minutes.

The key to light and fluffy scones is to handle the dough as little as possible. I used buttermilk, but you can substitute whole milk with a teaspoon of lemon juice.  These are quick and easy and so fun to serve from a cast iron skillet!  Pop the extra scones into the freezer and re-heat to serve 'fresh' scones tomorrow (or the tomorrow after that).

Paraguayan Gellete or Kokitos

I thought that after Judy's post about Yerba Mate, I would post a common snack that is served along with the Paraguay Tea. These are little hard crunchy balls of bread dough, either made into bread sticks or little balls. Paraguay is a very hot country and these were baked to preserve the bread longer when no way better way of storing the bread that was available, years ago. They are very time consuming and they get eaten up like popcorn, so I very rarely make them.

• 3 cups of warm water
• 1 pkg instant yeast
• 2 t. salt
• 2 t. anise seed
• 1 cup oil
• 8 cups of flour (approx)

1. Combine all ingredients together and knead the dough together well...adding enough flour to make a firm dough.
2. Let rise about 1/2 hour.
3. Take little pieces of dough and roll into a pencil strip.
4. Cut into pieces, according to desired length.
5. Bake @ 300, for 40 minutes. 
6. After all the pans have been baked. Put them all into a roaster and back into the oven and bake again for another 30 minutes shaking them in between to have an even bake. It may take a little longer if the balls are larger ones and soft. The end result should be very hard and crunchy balls.

Chicken or Turkey Stock and Soup

If you are like me after the Christmas turkey dinner, or after a roasted chicken dinner, I slice up the meat for hot turkey sandwiches or other tasty meals, but I always put the carcass along with the bones, neck, liver and kidney in a freezer bag for soup. The 'parts' give the stock a depth in flavor that you will miss if you don't add them. This recipe is for a very large chicken or turkey carcass.

STOCK

1 chicken or turkey carcass

14-16 cups water

2 tsp salt

4 pepper corns

2 peeled whole garlic cloves

1 washed unpeeled onion

2 scrubbed unpeeled carrots

1/2 cup fresh parsley chopped up slightly

2 chicken bullion

Using a large roasting pan spread out thawed carcuss along with parts and roast for 1 hour at 45oº. This is very important if you want a flavorful stock. While this is roasting fill a large soup pot with water and add the remaining ingredients. Leave the skin and peels on the vegetables and chop them into large pieces. Leaving the skins on also adds depth to the flavor. Add the roasted carcass to the pot and bring to a boil. Turn down, cover and simmer for 3-5 hours.

Using a large colinder, strain the stock into another pot. If you have allot of meat in the stock that was still on the bones pull it off and add it to your soup. Discard everything else.

I use this stock to make chicken or turkey noodle soup, or freeze it in smaller containers to add to casseroles and other recipes that call for poultry stock.

If you are going to make soup with the stock, boil noodles and pour the hot stock over them.

For a 'fuller' soup you can add other finely chopped vegetables such as carrots, celery, and fresh parsley. Add to the stock, bring to a boil and simmer until vegetables are tender. Then add cooked noodles, or use cooked brown or white rice in place of the noodles.

Raspberry Slice

With a weekend of social events behind me, and being responsible for desserts for two of those functions, I made enough raspberry slice to feed the multitudes. This recipe was adapted from one in a family cookbook called "From our Kitchen to Yours"...a collection of favorite recipes from the kitchens of three sisters and their mom.

Raspberry Slice

Base:

• 1 1/4 cups graham wafer crumbs
• 1/3 cup brown sugar
• 1/3 cup melted butter
• 1/2 teaspoon cinnamon

Filling:

• 8 oz. (250 grams) cream cheese, softened
• 1 tsp. vanilla
• 1/4 cup icing sugar
• pinch of salt

Raspberry Layer:

• 1 small package raspberry Jello (85 gr)
• 1 cup boiling water
• 1 Tbsp. lemon juice
• 3 cups frozen raspberries (425 gr)

• 1 1/2 cup whipping cream, whipped

1. Mix base ingredients together and press into a 9 x 13" pan, saving a scant 1/4 cup of crumbs to sprinkle on top. Set base in fridge (or freezer) and chill for 1/2 hour.
2. Beat the filling until soft and fluffy and spread over base.
3. Dissolve 1 pkg. raspberry Jello in 1 cup boiling water; add 1 Tbsp. lemon juice (optional). Fold in 1 package of frozen whole raspberries (or about three cups). Stir until berries are thawed and Jello is partly set.  Spread over cream mixture. Put in fridge and allow to set completely.
4. Whip cream, adding sugar and vanilla to taste. Spread over well-set berries and sprinkle with reserved crumbs. Store in fridge until ready to serve.

The berries are festive and add the taste of summer at the same time.

Enjoy!

Roast Chicken

I know that there are alot of good roast chicken recipes out there, but my son is a real foodie and told me that we need to pizzaz up this very plain dish........so I have to credit him with the recipe, and he would have to credit the t.v. show Tyler's Ultimate. It is not exactly the same recipe but I think it is inspired from that.
He loves medditaranean flavours so we combinded a variety of spices and lemon, onion and garlic and voila..........
1 roast chicken
season the inside and out well with salt, pepper, oregano and thyme
stuff the cavity with a
small onion, cut in half
1 head of garlic, with the top cut off
1 lemon, cut in half (I used an orange once too when we had no lemons, it was very good)
lay bacon strips on top
Bake in an open roaster at a 425 for for 20-25 minutes until bacon is crisp (save for a salad)
Cover the roast and bake at 375 for 1-1/2 hours.
Serve with Roasted Potatoes or make a very tasty gravy with the pan drippings and serve with Mashed Potatoes. DELISH!
*Enjoy*

Texas Caviar..no fish

My friend Pearl gave me this recipe. She got it from a friend while holidaying in Texas. She says it is so good that you can eat it by spoonfuls. I agree!

• 1/2 cup sweet green pepper, coarsely chopped
• 1/2 cup sweet red pepper, coarsely chopped
• 1/2 cup chopped onion, finely chopped
• 1/2 cup celery, finely chopped, I use 1 cup and omit onions
• 1 540 ml (19 oz) can chick peas or black eyed peas, drained
• 1 540 ml can black beans or kidney beans, drained
• 1 341 ml (12 oz) canned corn, not drained.
• For the dressing:
•  1/2 cup sugar, I have used slightly less with good results
• 1/2 cup vinegar
• 1/2 cup olive oil
• 1 teaspoon cayenne pepper, more if you like a lot of spice
• 1/2 can jalapeno peppers 

1. Whisk together dressing ingredients and pour over the chopped vegetables, beans, and corn.
2. Let sit in a covered container in fridge overnight. Stir before serving.
3. Serve with multi grain tortilla chips. A wonderful 'veggie filled' snack.

Sopa Paraguaya (corn and cheese bread)

This is a favorite served in our home along with BBQ. This recipe is the best Sopa this side of Paraguay. It is often difficult to get something to taste like it's origin but this is bang on. To top it off it is gluten free and I felt good about being able to serve this to my friend who has Celiac. It is moist and gooey with cheese, a real good treat.

• 1-500 ml container of 1% Cottage Cheese
• 4 cups of low fat sharp Cheddar or a combination of your favorite kinds of cheese
• 1 small onion chopped fine*
• 4 eggs
• 1/4 cup of oil (original recipe calls for 1/3 cup but I don't notice a difference)
• 1 cup milk
• 1 1/2 cups corn flour (not corn meal)
• 1 cup of frozen corn (optional) I didn't add it this time.

1. Combine all ingredients and bake in a well greased (or sprayed) 9x13 pan.
2. Bake for 40-45 minutes in a 375 degree oven.
3. Serve warm or room temperature.
4. * Lately I have sauteed the onion to soften it a bit instead of adding the onion raw before adding it to the batter.