Tuesday, May 31, 2011

Lemon Ricotta Pancakes

 This is one of my favorite pancakes. If you like lemon, ricotta cheese and blueberries..you will love these fluffy pancakes. It doesn't take long to whip them up and if you have a griddle you can cook them all at once.

Batter: 
  • 3/4 cup ricotta cheese
  • 1/2 cup white flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 3 eggs, divided
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  1. Beat egg whites until stiff. Set aside.
  2. In a small bowl whisk together the dry ingredients.
  3. In a medium size bowl combine the ricotta, egg yolks, milk, and vanilla. The ricotta I used was quite dry but if your brand happens to be on the runny side, just make sure to drain the liquid.
  4. Add dry ingredients to the ricotta mixture, mixing gently just until combined.
  5. Whisk in approx a cup of the egg whites to fluff up the dough, then fold in the rest of the egg whites just until combined.
  6. Heat griddle to medium high, brushing surface with a little butter. Using a ladle scoop the batter on the griddle. Using the back of the ladle push the dough outwards a bit on each pancake, so you don't end up with too thick a pancake.
  7. Cook pancakes approx 4 minutes, then flip over and cook until golden brown, approx another 3 to 4 minutes, depending on the size of your pancakes.
  8. Serve with lemon sauce, blueberries, a dollop of ricotta cheese and dust with icing sugar and a little lemon zest. Decorate your pancakes as you wish:) I couldn't resist having a little fun with them.
  9. Yields 8 to 10 pancakes. 
Lemon Sauce: you can make this ahead of time and reheat just before serving.
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups boiling water
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice, preferably freshly squeezed
  • 1 tablespoon butter
  1. Whisk together sugar, cornstarch and salt in a saucepan.
  2. Stir in boiling water and cook, stirring constantly until the mixture has thickened.
  3. Stir in lemon juice, zest and butter.
  4. Serve warm.
  5. Yields: 2 cups

Monday, May 30, 2011

Oatmeal Whole Wheat Malt Syrup Pan Rolls


I am always interested in trying new products.  When I was in a gourmet kitchen store recently I saw Malt Syrup which is made from Barley extract.  I used it in this recipe but you could easily substitute honey as well.  The buns can be put close together in a spring form pan for a table presentation or can be baked on a cookie sheet.  The result is a nice soft good for you bun.
  • 2 tablespoons active dry yeast
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 3 tablespoons malt syrup (or honey)
  • 1 egg
  • 1 teaspoon salt
  • 2 cups warm water
  • 3 cups whole wheat flour
  • 1 1/2 cups large flake oatmeal oatmeal (do not use instant oatmeal.  the kind you pour water over and let sit.  I think that quick cooking oatmeal would be fine but not as distinct looking as the topping when it is bakedl)
  • 2 cups white flour (approximately)
  • (1 cup additional oatmeal for the bun topping)
  1. Combine the wet ingredients  and the salt in a large mixing bowl.
  2. Sprinkle the yeast over the wet ingredients and stir and then allow to rest 10 minutes.
  3. Add the whole wheat flour and the oatmeal and stir well.
  4. Add enough additional white flour to make a soft dough. 
  5. Knead a few minutes and then allow to rest 10 minutes.
  6. Knead another 5 minutes and then cover the bowl and let rise until doubled in bulk. .about an hour.
  7. Form into small egg sized buns and dip the smooth tops in water and then press into oatmeal.
  8. Allow to rise until doubled in bulk.
  9. Preheat oven to 375 F.
  10. Put a loaf pan in the bottom rack of the oven and pour boiling water up to a half inch from top.
  11. On the rack directly above the loaf pan with boiling water. . .bake the buns for 15 minutes or until golden brown.
  12. Remove loaf pan from oven once your oven has cooled completely to avoid scalds.

Sunday, May 29, 2011

Bread for the Journey

This post is especially for young moms.
Over 30 years ago I was a young mom, who like every other mom wanted to
do the very best I could in raising my children.

Today I'd like us to think of life as the threads of fabric, knit, sewn, and woven together. 
Just as there are many materials to choose from when making blankets and garments, you want to choose wisely the teaching and influences that will be woven into your children's lives so that they become durable and attractive, rather than frayed and tattered.

Psalms 139:13-16
"You made all the delicate, inner parts of my body, and knit them together in my mother's womb. 
Thank you for making me so wonderfully complex! It is amazing to think about.
Your workmanship is marvelous. You saw me before I was born and scheduled each day of my life before I began to breathe. Every day was recorded in Your Book".

As you are on this journey of motherhood I want to encourage you to carefully and prayerfully clothe your children spiritually and emotionally with the right fabrics. I've chosen a few that may help you.
  1. Choose durable fabri- woven in truth. The only place to find tough, resilient fabric is in God's word, which endures forever...because it is truth. As you teach the word of God to your children they will have truth woven durability that will help them withstand the deceptions of the world.
  2. Choose tightly knit fabrics - sewn in confidence. Children often struggle with self image and belonging. Teach them who they are in Christ. Remind them that they are children of The King.
  3. Choose stain resistant fabric - treated against temptation. We want our children to put on warm jackets to protect them from the cold and possibility of getting sick. In the same way properly clothe them spiritually. The more you get to know your children you will know and understand their weaknesses. Out of love you will want to provide extra stain resistance through scripture, accountability and guidance, helping them to keep spotless before the Lord.
  4. Choose fabrics that are boldly conspicuous - coloured in Christ. As your children grow they may want to blend into this world, but keep teaching them to be clothed in the vibrant colours of Christ that set them apart, shining a light for Jesus, and loving those around them.
  5. Choose fabrics that are 100% natural fibres - the 'YOU' God made. Natural fibres breathe better and are comfortable. Kids need to learn the benefits of spiritually being 100% natural. Special and unique, woven with God given gifts, talents, and personality traits that make your children unique. A woven pattern that is all their own. God has a special plan for each of their lives. The pattern, texture, feel and look of their lives will daily be a creation in the making. 
The things of this world can so easily weave their way into each of our lives, causing our lives to become soiled and tattered. You can't shield your children from all of them, but God can and wants to help you raise your children.
Today I am praying for each of you young mom's who have stopped by MGCC. May you be encouraged in your important role as mom to your children. Someone once told me "you only have one chance at raising your children". That statement encouraged me to do my very best.....may it also encourage you to do yours.

Saturday, May 28, 2011

Chili Cheese Dip

My daughter served this dip for us at our Easter family meal.
The next time you serve chili to your family, save that last cupful and freeze it for this dip.
Your guests will be impressed!

Find a shallow ovenproof casserole or glass pie plate about 8 or 9 inches in diameter.
Spread the bottom of the casserole with 1 large package cream cheese (use the brick cream cheese, not the kind that comes in a tub)
Cover the cream cheese with 1 - 2 cups of leftover chili.
Grate cheddar cheese generously over the top.
Bake at 350º for about 20 minutes or until it begins to bubble around the edges.
Serve with tortilla chips and watch it disappear!

Friday, May 27, 2011

Potato-Tomato Stove Top Casserole

This dish will lend itself as a side dish or a breakfast dish if you choose to add some extra ingredients. As a side dish it would compliment Kotletton/Kotlety well.

If you are considering this dish for breakfast you could add a layer of cooked sausage on top of the tomatoes and then top the egg mixture with some grated cheese. I’ll leave that to your discretion and not add those ingredients to the recipe.

Ingredients:

2 Tbsp. Butter and 2 Tbsp. Light Olive Oil
1 large onion sliced
2 Tbsp. fresh lemon juice
1 large russet potato (peeled, cubed, and rinsed)
1 large beefsteak tomato (sliced)
1/3 cup fresh basil chopped
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
4 eggs beaten with 1/4 tsp. salt

Melt the butter and Olive oil in a large pan. Saute the onions with the sugar until they are golden. Remove the onions from the pan leaving behind as much of the oil/butter that you can and set the onions aside. Pour the 2 tablespoons of lemon juice over the onions as they sit. Add the washed and cubed potato to the same pan and fry them until they are golden turning occasionally. You might need to add a little extra oil to the pan before you add the potatoes if the onions absorbed too much of the grease. When the potatoes are golden arrange the tomatoes on top of the potatoes. Add the onions on top of the tomatoes. Sprinkle with the salt and pepper. Cover and let simmer on low heat for 10 minutes.

Beat the eggs with the 1/4 tsp. salt. Pour the eggs over the vegetable mixture in the pan. Cover and let cook on low heat for another 10 minutes or until the egg is set.

Makes 4-6 servings.

Thursday, May 26, 2011

Strawberry Sheet Pie


Strawberry season is right around the corner so I thought I would share another dessert that serves 20 good sized pieces or up to 30 smaller ones.  Make the pastry for the crust a day ahead and you will have half the work finished for the day of your party.   You'll only need half of the pastry. .the other half can be wrapped in two separate discs and frozen for double pie or two single pies.
  Dorothy is my friend who owns Sweet Dreams Luxury Inn and graciously shared her no fail pastry recipe with me  a few years ago.  If you look at the beautiful photos of their rooms. ..you can find me relaxing in the Morley Suite. :)

Dorothy's Pastry
  • 5 cups flour
  • 4 teaspoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 pound Lard  (not shortening)   ( I use Tenderflake brand)
  • 1 egg and 1 tablespoon white vinegar and enough COLD water to make 1 cup
  1. Put the dry ingredients in a very large bowl.
  2. Stir it up with a pastry blender to evenly spread the ingredients through the flour.
  3. Cube the lard and cut it into the flour mixture until it is the size of oatmeal.
  4. Drizzle the water/egg/vinegar mixture over all the dry ingredients and stir with a fork until a shaggy dough forms.
  5. Dump it onto a pastry mat and pull together to form a large ball.  Don't over mix.
  6. Divide the pastry into half.  Divide half into two parts so that you will have three pieces all together.
  7. Wrap the three pieces separately in plastic wrap.  Chill.
  8. Preheat oven to 400 F.
  9. For this dessert, take the large piece of pastry and roll it onto a floured pastry mat or well floured counter large enough to come up the sides of a 13 X 18 X 1" cookie sheet .  Roll the pastry up onto your rolling pin and transfer to the cookie sheet.  Trim the edges along the top of the cookie sheet.
  10. Prick the dough with a fork every couple of inches and line the pastry with foil, pressing firmly onto the pastry, covering it all. ..extra does not need to be trimmed.
  11. Bake 10 minutes and then remove the foil and bake until evenly browned.  Do not under bake ..you want the pastry nice and crisp.  Cool for an hour before adding the first layer.
Cream Cheese Layer
  • 2 - 8 ounce packages cream cheese. ..may be light
  • 1/2 cup white sugar
  • juice of half a lemon
  • 2 tablespoons instant vanilla pudding powder
  • 1/2 cup heavy whipping cream
  1. Beat the softened cream cheese together with the remaining ingredients and carefully spread evenly over the cooled pastry crust.
Strawberry Filling  ( I had enough strawberry filling left to make a small 8 inch pie which is really handy if you want to enjoy pie the next day but know there will be no leftovers)
  • 4 pounds strawberries diced (it makes it easier to cut nice slices if the strawberries are diced to about 1/4 inch pieces
  • 1 1/2 cup white sugar
  • 1/2 cup cornstarch
  • 4 cups water
  • 1 large package strawberry gelatin
  1. Combine the sugar, and cornstarch in a large pot and stir to blend the cornstarch with the sugar.
  2. Add the water and bring to a boil, stirring the whole time.
  3. Add the package of gelatin and stir.
  4. Add the diced strawberries to the pot and allow to cool for to room temperature.
  5. Spoon the filling over the cream cheese layer and chill.
Beat 2 cups whipping cream, 1/2 cup sugar and several packages of whipping cream stabilizer or several tablespoons of vanilla instant pudding.  Using a pastry bag with a large star  tip. ..decorate and then slice and serve.

Wednesday, May 25, 2011

Stuffed Peppers

I make stuffed peppers very much like cabbage rolls, same meat filling and sauce. The sauce is one my mom always made. She never used tomato soup in any of her recipes, but I'm sure you could use it in this recipe if you have those around your table who do not care for the chopped onions and pepper in the sauce.


Ingredients:
  • 1 lb lean ground beef
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 grated onion
  • 1/2 cup sour cream
  • 1 cup cooked rice (1/3 cup raw)
  • 5 large peppers, cut in half or 10 small 
sauce:
  • 1/2 onion, chopped
  • 1/2 pepper, chopped
  • 5 Tbsp flour
  • 4 cups chicken or vegetable broth
  • 1/2 small can tomato paste
  • salt and pepper to taste  
Method:

1. If you do not have leftover rice, cook about 1/3 cup rice in 2/3 cup water and a bit of salt, until done.
2. Spray medium sized roaster with cooking spray.
3. Prepare peppers. If peppers are large, simply cut in half and remove stems and seeds. Shave off the pointed/top part so that they sit better. If using small peppers, cut the pointed section off, remove seeds and stem. Arrange in roaster, flat sides down.
4. In a large bowl, mix ground beef, seasoning, onion, sour cream and cooked rice. This works best by hand.
5. Fill Peppers.
6. In large skillet, cook chopped onion and pepper until soft.
7. Add half of the broth. Mix flour and the rest of the broth in a sealed jar and add to sauce.
8. Stir in tomato paste, salt and pepper to taste. Stir sauce until it comes to a boil and thickens.
9. Pour over filled peppers and bake at 350F for 75 -90 minutes.

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Tuesday, May 24, 2011

"Caring through Sharing" / Sweet and Sour Farmer Sausage

The question came up a while back, if we could share some recipes or ideas for bringing meals to others. Years ago, in my home church, I started a group called "Caring through Sharing", that basically meant that I co-ordinated the meals when a situation came about that someone in our church family or community was in need of meals. Either recovering from having a baby, surgery or illness, or when there was a death or crisis.
Recently I heard someone say.....please don't bring Chili or Lasagna, we have enough of that to eat for 6 months. As delicious as those meals are and very convenient to bring, there are more ideas available and we would just like to share a few with you.
We would love to hear anything that you have experienced in either giving or receiving meals that you would like to share with us that you found worked out well. Leave a comment, we would love to learn more.
When I had my children I was the happy recipient of some wonderful meals, and I remember them fondly still. It is a good feeling to be genuinely cared for by others, and have enjoyed paying it forward. It really is a little effort that goes a long way.
    1. First off, if the people receiving the meal are part of a larger community, then it is easier if one person is in charge of organizing meals. Then the one receiving the meal is not answering the same questions over and over again, and there are times that it is important to not overwhelm people with kindness. They may really need their space for either recovery from having a baby an illness or in a crisis situation, so having one contact person makes things easier on everyone.
    2. Always asks about likes, strong dislikes, allergies or food intolerance.
    3. If you make a meal with a sauce, always make at least 1 1/2 or double the recipe for the sauce, because it tends to be absorbed by the rice or pasta and when heating it up either later when it has been frozen or even a day or so after receiving it can be dry.
    4. Make sure that you bring meals in containers that you don't need back, that they can either recycle or reuse as they pay it forward for someone else some time. A good idea is to use foil containers for the hot dishes, zipped plastic bags for salads and veggies.
    5. Label everything with a date,what it is, ingredient list if needed and for the main dishes add instructions if you bring it frozen how to reheat and for how long.
    6. Keep in mind who you are bringing meals too. Often it is helpful if you are bringing meals to a family with school aged children, that you include snacks like muffins, cookies, or homemade granola bars, pizza buns, or meat buns.......all the recipes you can find on our blog. Older adults appreciate lighter meals, like soup, buns, salads, or smaller casseroles.
    7. Include a card of encouragement. It is so good to know that people actually do care.
    8. Also, I do want to share with you one very important fact. The meals do not have to always be homemade. If you have a time restraint or are not comfortable in cooking something for someone else, there are wonderful meals that can be purchased either at a super market or restaurant. The whole purpose of sharing a meal is to bless someone else.
    9. If the person is able to go out, think about inviting them over. It might be just the thing they need to help in their recovery. I have a friend that had a serious eye surgery. She felt well, just was not able to work in the kitchen, and just loved being invited out, and a little goodie bag with left overs was sent home along with her was always appreciated.
    10. One of our commenters, Linda made a great suggestion. Have a meal with someone who is a shut in and lonely. That is such a meaningful suggestion and would mean so much to someone who eats alone. Everything tastes better shared in good company!
    11. Be creative, do as you feel led, and remember what you do for others, you really do for HIM....


Sweet 'n sour Farmer Sausage and Rice and Lemon Basil Carrots
  • 1- double link farmer sausage, or smoked sausage
  • 1 onion, chopped
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1 tsp Worcestershire sauce
  • 3 tablespoon sugar
  • 3 tablespoon vinegar
  • 1 teaspoon paprika
  • 2 teaspoons dry mustard
  • salt and pepper to taste ( I don't add salt since the sausage is salty enough)
  1. Cut the sausage into coins, and brown in a bit of oil along with the onion.
  2. Add remaining ingredients and bring to boil.
  3. Lower the temperature to a simmer for a half hour.
  4. Serve with Rice or mashed potatoes.


Chicken Alfredo with Broccoli (recipe to be posted in the future)



Chicken Parmesan with spaghetti and Ceasar Salad



Soup with Buns



You get the idea, right.

Monday, May 23, 2011

Rhubarb Cheese Tart

Today, Canada is celebrating Queen Victoria's birthday, May 24th. She is known for the longest ruling monarch of Great Britain, May 24, 1819 - January 22, 1901. It marks the first official long weekend in spring, which is popular for spring/summer travel and also a wonderful time to start gardening plans.

Harvesting fresh rhubarb from my garden is one of my favorites. It seems like it can grow anywhere without too much care....except at my place. Last year my daughter planted a couple of plants behind the shed and somehow they disappeared only because her Dad thought that they were weeds and dumped a load of top soil on the newly planted patch. Regardless, I will endeavor to make it up to her by planting some more rhubarb.

One thing about rhubarb, you either love it or you don't...but this one will fool you.

Crust
  • 1/2 cup butter
  • 1/2 cup creamed cheese
  • 1/2 cup icing sugar
  • 1 Tbsp. milk
  • 13/4 cups flour
  • 2 tsp cornstarch
  1. Cream the butter, cheese, icing sugar, and milk.
  2. Add the sifted dry ingredients.
  3. Roll out and fit into a 9-inch spring from pan or put into a 9x9 baking pan.
  4. Bake at 350 º until light brown on edges (10-15 min)
  5. Cool completely
Icing
  • 1/4 cup butter
  • 1 tsp. vanilla
  • 1 cup icing sugar
  1. Cream the butter and vanilla.
  2. Gradually add the icing sugar and beat until smooth. It should be a thicker consistency.
  3. Spread the icing on the crust when it is cool.

Rhubarb Topping
  • 3 cups chopped raw rhubarb
  • 1/2 cup sugar
  • 1 cup water
  • 2 cups whipping cream
  1. Cook rhubarb in water and sugar.
  2. When rhubarb is completely cooked and no longer hold its shape, remove from heat.
  3. Drain off any extra liquid and cool completely
  4. Whip the cream until it holds peaks. (don't add any sugar)
  5. Gently fold the rhubarb into the whipped cream until completely blended.
  6. Top the shortbread crust with the rhubarb mixture and chill before serving.
Drain off any excess liquid and it will look almost like a puree'


Enjoy this light airy surprise of rhubarb!

Sunday, May 22, 2011

Bread for the Journey



Am I a nurse or a hotel guest?

A few week ago we were challenged at church about our attitude in our life here on earth. The speaker asked us to evaluate whether our day to day attitude was of a hotel guest or a nurse at a hospital? This is a relevant challenge to me at this time because we have been traveling and staying in hotels and it's that time of year for my yearly check ups and procedures where I see nurses at work to make things comfortable for me and serve my needs.
A hotel guest wants everything provided for them. Clean room, fresh linens, fresh towels, the bed made and then they want the hotel to provide any other luxuries available. They are very disappointed when they don't get everything they expected.
A Nurse looks to the needs of others. A nurse provides what the patient needs. Sometimes the nurse has to change bed pans. A nurse does what the doctor orders.
I've been challenged to consider where my attitude is. Is my day to day attitude one of a demanding hotel guest or a resident nurse in this world?

John 13: 12-17 (ESV)

12
When he had washed their feet and put on his outer garments and resumed his place, he said to them, "Do you understand what I have done to you? 13 You call me Teacher and Lord, and you are right, for so I am. 14If I then, your Lord and Teacher, have washed your feet, you also ought to wash one another’s feet. 15For I have given you an example, that you also should do just as I have done to you. 16Truly, truly, I say to you, a servant is not greater than his master, nor is a messenger greater than the one who sent him. 17If you know these things, blessed are you if you do them.

Saturday, May 21, 2011

Rye Bread


Rye bread is typically made from a starter that needs to be fed for days 
before it's ready to use. The starter is what gives your bread the sourdough taste.
For this recipe you can stir together your starter...go out for 4 hours,
and then come home and start making your bread dough..
I make this recipe into one large loaf that I bake on a pre heated 
13" pizza stone. It makes one very large tasty rye loaf.

Ingredients:
  • 1 tbsp dry yeast (not instant)
  • 2 cups warm water
  • 1 cup rye flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 3 1/2 - 4 cups white flour
  • 2 tbsp caraway seeds, optional. (we don't care for them so I omit)
Method:
  1. In a large glass bowl dissolve yeast in 1 cup of the warm water.
  2. Stir in rye flour, cover loosely and let stand at room temperature for 4 hours. During this time the surface will eventually get small bubbles, puff up and then it will eventually drop about an inch.
  3. After 4 hours give starter a good stir, and add remaining ingredients, holding back at least 1 1/2 cups white flour to work in as you begin to knead dough.
  4. This dough requires a long knead. It is not a light and airy dough, but it should have some air bubbles that form in the dough as you knead. I knead for at least 10-15 minutes. This along with the starter is the key to a nice textured rye.
  5. Cover and let rest for 15 minutes.
  6.  Place parchment paper on counter and sprinkle generously with cornmeal. Form bread dough into a large round loaf.
  7. Cover with a clean t towel and allow to rise for 1 hour.
  8. Just before baking brush with a cornstarch wash, recipe follows, and slash top with a serrated bread knife.
  9. Place pizza stone in oven and preheat oven to 450º.
  10. Carefully slide risen loaf along with the parchment paper onto the hot stone and place back in oven.
  11. Bake for 30-35 minutes. The loaf should be well browned and feel firm. Slide baked bread off of stone onto a cooling rack. Allow to cool at least 15-20 minutes before slicing. 
Cornstarch wash:
  • 1/2 tsp cornstarch
  • 2 tsp water
  • 1/2 cup water
Mix together cornstarch and 2 tsp water to make a paste. Add rest of water and stir until it is smooth.
Heat in microwave or on stove top until it comes to a gentle boil and becomes clear.


Friday, May 20, 2011

Mango Milkshakes

Sunshine and very warm temperatures...that is the outlook for today!  What could be better than a mango milkshake on the front porch?  And the mangoes are almost a steal at our local grocery store this week.  We took a liking to mango milkshakes when we were in Kenya earlier this year.  Now we are enjoying them at home.


  • 1 ripe mango...peeled, pitted and sliced
  • 2 scoops vanilla ice-cream
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/8 teaspoon cinnamon
  1. Place all ingredients in a blender...and blend until smooth. 
  2. Pour into two glasses. (Everything tastes better when shared with a friend!)
Lovella here. . . I'll be doing a live interview on WSVA 550 AM radio today at 3:10 EDT or 12:10 PT.
It would be wonderful for our Virginia readers to tune in.. ..and be part of the listening audience. .
and if you don't live in that area. .
 you can listen to the podcast here.

    Thursday, May 19, 2011

    Pico de Gallo


    This is a simple recipe with a wonderful fresh addition to any Mexican dish you make. It's great for an appetizer with chips. You can also add avocado chunks to it for an extra depth of flavor.
    This is a very simple recipe.
    Equal parts diced onion, tomato, and chopped cilantro leaves. Add one jalapeno pepper finely diced. Make sure you seed the jalapeno pepper. Add juice from one half or a whole lime. Salt and Pepper to taste. I also added 1/2 teaspoon sugar.
    If you start with more than 1 cup onion, tomato and cilantro you might want to add more jalapeno. It really depends on how hot you like your Pico de Gallo.

    Wednesday, May 18, 2011

    The Apron Recipe

    I'm sure you can all remember moments of inspiration that you've had.
    My moment of inspiration for the apron came when I was pondering what our cookbook might look like.
    I don't think it was an intentional idea to give the book a retro feel and yet since many of our memories of the heritage foods date back to the 50's and 60's. . . I naturally was drawn to the vintage linens and kitchen items that belonged to my mom and now to me.


    We knew that we would have professional group photos done for the book and rather than us all agree on a color scheme or even making a decision whether to dress up or down. . .it seemed easier to  come up with a "uniform" that would be part gift .. .
    part practical . .
    and partly a signature look that would be ours.
    We did not know when the aprons were started that we would be wearing them for our cooking classes.  It is so fun to have a reason besides the book photos to need an apron.

     

    In early June of last year I began to search out fabrics that would work well together.
    I wanted them to be bright and cheery and remind us each of the aprons our mothers sewed up for themselves and wore daily over their clothes to keep their ironing down to a daily apron instead of ironing a new blouse or dress each day.

    Once I selected the fabrics. .I found coordinating trim and dipped into my mom's vintage trim collection that I inherited when she passed away.  The girls with the green rick rack have trim that is at least fifty years old.
    I found some blue and red seam binding in her collection as well as a bit of white seam binding when I realized I was running out of the meters I purchased.  Being a very sentimental person. .
    this just gave me such joy in knowing that a part of my mom and her true first love of sewing was finding its way into the cookbook ...
    one way or another. 






    We had no idea that so many of you would ask us for an apron. The publisher has received countless emails and judging by your kind comments and emails as well . ..it was tempting for a very short while to see about producing them and selling them to make additional money for charity.  We quickly realized it would just not be cost effective.  We would have to come up with our own pattern, since we would not be allowed to produce aprons to sell from the commercial pattern.  The cost of the fabric and then the labour involved would not make it very affordable for you to buy.

    So ..we are offering you the pattern number and we hope that those of you that can sew. . .will team together with those that can't.  Perhaps the non sewers can offer to buy fabric for the sewers and you can work out a win win situation. 

    We are of course so delighted you are enjoying the photo's in the book. Your response has been delightfully overwhelming.  We are so grateful to each of you that has left comments about our book.  We are posting many of them on the book page.  If you haven't already purchased your book and haven't been able to find it in a bookstore near you. . . please be patient.
    You might want to visit our book page for additional information and book reviews.  I will keep the apron number posted there as well. 

    In the meantime ...we are still getting the word out there about the book. Every week requests are coming in for radio and article interviews and if you ask your local bookstores to bring the book in. . .we hope that  eventually it will be widely available. 
    We are very pleased to have the book available through the publisher and most other popular online sources.
    Thank you so much for making the book an instant success.  

    The link to the apron pattern is here .
    There is a little more about how they flapped in the breeze for the photo on my What Matters Most Blog.

    Happy Sewing !

    Tuesday, May 17, 2011

    Marshmallow Filled Chocolate Cookies.




    These cookies are reminiscent of Betty’s Whoopie Pies however they use milk instead of sour cream and have a marshmallow filling.
    They freeze really well and are delicious when eaten right from the freezer!
    Treats for those little monkeys in your life.
    • 2 cups sugar
    • 1 cup softened butter or margarine
    • 2 teaspoons vanilla
    • 2 eggs
    • 2 cups milk
    • 4 cups flour
    • 2/3 cup unsweetened cocoa
    • 3 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    1. Preheat oven to 375 º
    2. Line cookie sheets with parchment paper or grease.
    3. In mixer bowl, beat together, margarine, sugar vanilla and eggs. Beat until light.
    4. Add dry ingredients and mix well. This is a soft dough, more like a thick cake batter.
    5. Using a scoop or teaspoon, drop dough about 2 inches apart onto prepared cookie sheets.
    6. Bake at 375º for 7 - 9 minutes, baking until cookies are soft but spring back when touched.
    7. Wait a minute or two before removing from cookie sheets to a rack. Cool completely.
    8. Fill with marshmallow filling and store in tightly covered containers in your freezer.


    Marshmallow Filling
    • 1 1/2 cups mini marshmallows
    • 6 Tablespoons milk, divided
    • 3 cups icing sugar
    • 1/3 cup softened butter or margarine
    • 1/3 cup shortening
    • 1 1/2 teaspoons vanilla
    1. Place mini marshmallows and 3 tablespoons of milk in a microwave bowl or saucepan.
    2. Gently melt, over medium heat - stirring frequently.
    3. Just before marshmallows have melted completely, remove from heat and stir until all the lumps are gone. Set aside.
    4. In mixing bowl, beat together margarine, shortening and vanilla.
    5. Add icing sugar and 3 tablespoons milk, beating well.
    6. Add marshmallow mixture and continue to beat. You may need a bit more icing sugar or milk to make it of spreading consistency. It should be thick but still spreadable.
    7. Fill cookies.
    8. Offer them to your little monkeys - and their parents!

    Monday, May 16, 2011

    Mud Pie Deluxe

    With a chocolate crust and coffee ice-cream filling, topped with rich chocolate sauce, whipped cream and toasted almonds...this dessert is a wonderful summertime treat!


     Crust:
    • 1 1/4 cups chocolate wafer crumbs (like Oreo)
    • 1/4 cup melted butter
    Filling:
    • 2 L / 8 cups coffee ice-cream, softened
    Chocolate sauce:
    • 1/3 cup cocoa
    • 3 tablespoons butter
    • 2/3 cups white sugar
    • 1/3 cup heavy cream
    • 1 teaspoon vanilla
    Topping:
    • 1 cup whipping cream
    • 1 tablespoon sugar
    • 1/2 teaspoon vanilla
    Garnish:
    • chocolate pieces or shavings for garnish
    • toasted or caramelized almonds
    1. Combine chocolate wafer crumbs and melted butter.  Press into bottom of a 9" spring form pan.
    2. Spoon  ice-cream onto crust (or cut into slices to fit).  Level with spatula.  Freeze.
    3. For chocolate sauce, combine all ingredients in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool until lukewarm, then spread over ice-cream layer.  Return to freezer.
    4. Whip cream, sugar and vanilla until stiff.
    5. To serve, top each slice with whipped cream, shaved chocolate and sliced almonds.
    Serves 12

    Note: In our area Safeway stores carry wonderful coffee ice-cream with the Lucerne label.

    Sunday, May 15, 2011

    Bread for the Journey


    "May the God who gives endurance and encouragement give you a spirit of unity among yourselves as you follow Christ Jesus, so that with one heart and mouth you may glorify the God and Father of our Lord Jesus Christ."

    Romans 15:5


    Now that the book is out and being read near and far, the questions are beginning to be asked.
    At our book launch party at House of James we entertained questions from the crowd of about the making of the book and our blog.

    Someone wanted to know what our biggest challenge was.
    Essentially ...how could ten women agree on how to do a cookbook?

    As the spokesperson for this group of girls I had to really think about what our biggest challenge really was.
    Was it picking the recipes? 
    Who's bun recipe should we include or who's borscht recipe would be included?
    Was our challenge being in harmony one with another?
    Did we squabble behind the scenes?
    Was there an underlying note of discontent that we kept out of the public arena?

    I can say with a smile and a thankful heart that we were blessed by the Lord with unity.
    He alone began this work among us and he alone knew from the first post that we would have opportunities to share something worthwhile with our readers and then also with those that are needy.

    It was God who gave us a spirit of unity and he gave each girl a heart of graciousness.
    It is not that I led so perfectly and at times I did need to ask them to bear with my weaknesses.
    They are a wonderful group of girls and God has given me the desire of my heart.
    We are ten "sisters" who stand shoulder to shoulder.
    We share a common passion of sharing our family recipes, encouraging hospitality and a common goal of making a difference in the lives of those who are hungry.





    How does this happen?  How is it possible for ten women to set aside their own individual rights with joy?

    Besides chatting online everyday, we are bound together by praying for one another, bearing each others burdens and also sharing each others joys.

    One of the most special times we had together was when we asked God's blessing on our meal at our Celebration Dinner with our husbands.

    Charlotte prayed in both high German and Low German. ..both languages most of us heard in our homes.
    Ellen then  prayed in Russian . . .the mother tongue of the land our ancestors all came through.
    We then stood and sang the Doxology in four part harmony.
    It was a beautiful time of giving God praise for what He has done.

    God has blessed our friendship and we are so thankful that we can honestly say the biggest challenge was finding enough calendar days to be all together.

    Praise God from whom all blessings flow!!

    Saturday, May 14, 2011

    Cranberry Scones - Gluten Free

    These scones are soft and moist on the inside and crispy on the edges with great flavor!
    Your own favorite dried fruit can be substituted for the dried cranberries.

    Ingredients

    • 2 rounded tbsp. cottage cheese
    • 1 egg
    • enough milk to make one cup
    • 1/4 butter
    • 1 tsp lemon juice
    • 3/4 cup german pancake mix (recipe found here - scroll down for the mix recipe )
    • 1/4 Arrowroot starch
    • 1 tbsp baking powder
    • 1 tsp. xanthan gum
    • 3/4 cup sweetened dried cranberries

    Method

    1. Mix together dry ingredients and set aside.
    2. Put egg and cottage cheese into measuring cup and fill with milk to measure 1 cup.
    3. Put into blender and mix until smooth.
    4. Cut butter into flour mix
    5. Add liquid to flour and mix together lightly.
    6. Drop by tbsp onto baking sheet .
    7. Bake for 20 minutes at 375' .. or until golden brown.

    Friday, May 13, 2011

    It's Friday and all is Well


    To all our friends. .
    Just wanted to let you know that everything is fine with us.
    Blogger on the other hand had some major issues the past 24 hours and we were not able to access our blog to prepare the recipe for today.

    It seems that all the comments on Anneliese's beautiful Baked Alaska have been removed by blogger.
    Please scroll down to her recipe and have a taste of something beautiful before you leave.

    Everything should be back up and running for tomorrow.
    In the meantime. ..
    we wish you a wonderful Friday. .
    the weekend is here. .
    the sun is shining. .
    and  the flowers are blooming.

    All for now. .
    with love,
    Lovella

    Thursday, May 12, 2011

    Baked Alaska

    I love the fun in this dessert! Who would have thought that you can put ice cream in the oven? The trick is to make sure the ice cream is totally sealed with the meringue. This is better than an ice cream cake.

    Ingredients:

    Base (sponge cake):
    3 eggs
    6 Tbsp sugar
    6 Tbsp flour
    3 Tbsp baking cocoa

    Filling:
    6 cups ice cream - double chocolate almond or any favorite

    Meringue:
    3 - 4 egg whites
    1/2 cup sugar

    Method:
    1. Preheat oven to 425 F. Grease 8 inch round pan. Line with wax paper (use bottom of pan to make template and cut out) and grease again. If you use a Springform, only grease well, you do not need to line.
    2. Beat eggs and sugar until thick and pale.
    3. Sift the flour and cocoa together and carefully fold into eggs.
    4. Pour into prepared pan and bake for 8-10 minutes, or until springy to touch. Turn out on wire rack and peel back wax paper, if using. Cool.
    5. Meanwhile, allow ice cream to soften in fridge.
    6. Beat the egg whites until soft peaks form. Gradually beat in the sugar and continue beating until thick and glossy . . . peaks form when lifting beaters.
    7. Place the cake in a pie plate to serve like pie or on a baking sheet on parchment paper, so you can transfer it to a serving plate later.
    8. Pile ice cream in a dome shape on top of cake.
    9. Spread the meringue over the ice cream, making sure it is completely enclosed. Swirl and dab with back of spoon for design. At this point, freeze the cake until just before serving.
    10. Return to 425 F oven for 7 minutes, until meringue is just golden. Serve immediately.
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    Wednesday, May 11, 2011

    Persian Kotlety


    One of our favorites growing up were Kotlety. We used to call them Russian hamburgers. A recipe for a more Russian version of these is in our cookbook but I wanted to share this recipe that has a Persian twist.
    Ingredients:
    1 lb. of ground meat
    1 cup grated onion
    1 egg
    1 slice bread soaked in milk
    1 tsp. salt
    1/2 tsp. pepper
    1/2 tsp. cinnamon
    1/4 tsp. garlic salt
    1/2 tsp. oregano
    1-2 cups fine bread crumbs or Panko breadcrumbs
    2 tbsp. butter and 2 tbsp. olive oil for sauteing the patties
    Put first 9 ingredients in a bowl and mix well. Form patties with this mixture. You can choose round or oval. Roll the patties in bread crumbs and saute them in butter and olive oil flipping half way through the cooking process till they are cooked through. Serve with your favorite sides. I used panko this time instead of fine bread crumbs and I liked the result.

    I served them with my mother’s rice and a salad but the cutlet would pair nicely with potatoes in any form. My mother always formed the patties in this oval shape. These are also great cold in a sandwich form.

    Tuesday, May 10, 2011

    Potato Salad ~ crowd size

    Picnic season is upon us...and what's a picnic without a potato salad?  The crowd-size version of this salad is a recipe we used often at church functions in years gone by...where we prepared potato salad for 300.  The recipe given here serves 50...though it can easily be doubled to serve 100.  If you are planning a slightly smaller picnic...I've included the recipe to serve 10.  Enjoy!



    Crowd Size Potato Salad ~  serves 50

    • 15 pounds potatoes...peeled, cooked and cubed
    • 4 dozen hard-boiled eggs, peeled and chopped
    • 4 cups diced celery
    • 2 cups green onions, finely chopped
    • 8 cups Miracle Whip salad dressing
    • 1/3 cup prepared mustard
    • 3 tablespoons salt
    • 1 1/2 teaspoons pepper
    • 1/2 cup vinegar

    Potato Salad ~ serves 10

    • 7-8 cups potatoes, peeled, cooked and cubed
    • 10 hard-boiled eggs, peeled and chopped
    • 1/2 cup celery, finely chopped
    • 1/3 cup green onions, finely chopped
    • 1 1/2 cups Miracle Whip salad dressing
    • 1 tablespoon prepared mustard
    • 1/2 Tablespoon salt
    • 1/4 teaspoon pepper
    • 1 Tablespoon vinegar
    1. Combine potatoes, eggs, celery and green onions in large mixing bowl.
    2. Mix remaining ingredients together well and pour over potato mixture...stirring until combined.
    3. Cover and chill until serving.

      Monday, May 9, 2011

      Berry Apple Crisp Bar for a Crowd


      If you still have berries in the freezer from last summer and have a crowd to feed. ..this is a great and very tasty option for a dessert.  Apples are a great addition to the berries as they add a mellow flavour to the mix.
      This crisp serves up almost like a fruit bar.  Using some of the crumbs for a base helps to ease in serving the dessert evenly and makes a chewy base with a crispy topping.

      • 15 cups frozen mixed berries (blueberries, blackberries and raspberries)
      • 6 large apples peeled, cored and sliced
      • 3 cups white sugar
      • 1/4 cup cornstarch
      • 6 cups old fashioned oatmeal
      • 2  cups brown sugar
      • 1 1/2 cup flour
      • 1 1/2 cup butter 
      • 2 cups chopped walnuts
      1. Mix together the frozen berries  and apples in a large saucepan or a large microwaveable bowl.  Warm the berries until they are thawed and begin to release their juices.
      2. In a mixing bowl, combine the sugar and cornstarch. 
      3. Add to the berry/apple mix.  Heat until the cornstarch begins to clear.  Set aside.
      4. In a large bowl, combine the oatmeal, sugar and flour.
      5. Cut the butter in with a pastry blender or use your hands until coarse crumbs form and the butter is well distributed.
      6. Add the walnuts.
      7. In a large rectangular non stick roaster or regular roasting pan that has been sprayed with cooking spray, scatter 3 cups of the crumbs to cover the bottom.  
      8. Spoon the berry/apple mixture evenly over the crumbs.
      9. Sprinkle the remaining crumbs to cover the berry mixture.
      10. Bake in a 350 oven about 1 1/2 hours.  The edges should be bubbling up berries and the crumbs should we golden brown and crisp. Before declaring it done, take a small spoon from the center and dig into the berries to make sure they are bubbly and the cornstarch has cleared.
      11. Serve warm or rewarm at 300 for 15 minutes before serving. 
      12. Cut into 30 pieces. Use a egg lifter to remove squares. Serve with ice cream.
      13. Refrigerate the leftovers. Since it will set once it chills you can serve the leftovers like a bar.  
      Speaking of crowds. . we'd  love to see you at the Book Launch Party at House of James tonight.  We've been enjoying book signing this last weekend meeting  so many of you already and would love the opportunity to meet more of you.  We'll sign your book and serve up some samples from the book.  To see what we've been up to. ..scroll down the page to read our personal blogs.

      Sunday, May 8, 2011

      Bread for the Journey

      Her children rise up and call her blessed!
      Proverbs 31:28


      As I read about the virtuous woman in Proverbs 31, it is my mother that comes to mind. For her, beauty was not about outward appearances...but came from within. She was generous, kind and hospitable. She worked tirelessly from morning until night...with a strength that never seemed to fade. Everyone was welcome in her home...there was always room for one more at the table. She was a wonderful homemaker...and skilled with her hands. She sewed, knit and crocheted for all of us...and turned out needlepoint pictures that were works of art. She spent her life giving...with hardly a thought for herself. Even in the last few hours of her life, she reminded us that she had prepared a lot of food...we should be sure to cook the cabbage rolls and the pies that were in the freezer. Always thinking of others...always giving to us...and sometimes with hardly a word of thanks in return!

      She left us far too soon...and with little warning. In July 2000 she was diagnosed with pancreatic cancer...and three weeks later she was gone.  There have been so many moments since then that I would have loved to share with her. I wish I could thank her today for all she meant to me.  If you have words of blessing for your mom...share them with her while you still can!

      We here at MGCC are a group of ten women...only four who still have a mother that can be honoured in person today.  The rest of us pay tribute to our moms by sharing the memories.  Here's a few wonderful words about our mothers on this Mother's Day...

      My mother is probably the most unselfish person I have known and, adding to that, she is trustworthy, honest and faithful. There are women who are more concerned about charm and beauty, which is fleeting, but she is to be praised for fearing the Lord.  ~Anneliese

      My mother loved to cook and bake, nothing made her happier than having the family home for meals. She loved people and had a great sense of humour..I miss you Mom.  ~ Betty

      My mother worked hard at allowing her 2 girls to be who they were called to be.  She only ever praised my homemaking skills even though they left much to be desired at times.  She supported my sister and I in all our activities. She was as quick to admit her faults and ask for forgiveness as she was to forgive when we hurt her. She was wasn't afraid to try something new and was a bundle of energy. She also exemplified hospitality and knew how to make each guest feel very special.  I miss her so much.  ~ Bev

      I am one of the four that is blessed to still have their mother.  I am so thankful for her generous gift of hospitality and her tender heart toward God.  In spite of her own health being compromised she still carries on in the kitchen blessing others as she can.  Thank you for your true example to us mom, we love you. ~ Char

      My mother taught me by example that it is worthwhile to make sacrifices for your family. She worked hard to feed and clothe us with very few resources. To this day her greatest example is her love, respect and loyalty to my father.~Ellen

      I am thankful to still have my mother - at 87 she is still in good health and active. I do not remember my Mom ever being idle.  She was a hard worker and nothing that could be done today was left for tomorrow.   The huge vegetable garden she planted every year always yielded a bumper harvest.   Meal times were important and the family was always together around the table.  She has lived her life focused on her family - their needs always came before her own -  and I know how much she loves her children, grandchildren and great grandchildren. ~ Julie

      I am thankful for the  many character qualities my mom modeled for me. As her own family grew when the four of her children married and the grand kids came along, it was her desire to allow everyone to be who they were and to accept each of us for who we were. She was not a woman who sought attention for herself, but thought of others and showed grace and love in relationships. Today I thank my Heavenly Father for my mom, who I look forward to celebrating life with again one day in heaven.  ~Kathy

      My mom let me get my hands in the dough when I was still little and she got a kick out of serving my odd shaped buns to company ..declaring them just fine. She valued teaching me to have an obedient and sensitive heart to Jesus and made me feel loved and cherished. If I love my children unconditionally ..it is because I learned from her example. I am thankful for my mom who is waiting for me at home. ..her heavenly home.  ~Lovella

      When I think of my mother, I think of her as someone who loved unconditionally and extended a heart of grace.  She had a heart to share her life with others and more than that, she wanted to listen to others and offer them hope and encouragement.  A cup of coffee was always offered to her guests or family in a very simplistic way, but filled with hospitality.   She was always there for me.   I miss her dearly. ~ Marg

      And so today we honour these ten godly women who are our mothers.   We could each have written a lovely tribute to our moms-in-law today as well.  How blessed we all have been to have such wonderful women in our lives!

      To all of you who are mothers...I wish you a very Happy Mother's Day!  And be sure to 'rise up and bless' the special mothers in your life. 


      Happy Mother's Day!

      Saturday, May 7, 2011

      Ganache Torte



      We have a book signing at Winks today between 9 and 2:30 . .
      and Lepp Farm Market between 11 and 4. 
      We'll be taking turns at the two places so that you can come buy your book for Mother's Day.
      For more information please check the book information page by clicking on the link on your right.
      There is also a book launch Party at House of James on Monday evening at 7 pm. 
      Hope to see you all there!
      All of you  :)


      My girlfriend gave me this recipe years ago and I had it posted on my personal blog and now was asked by another friend where that recipe was and so I'm posting it here . .
      so we all know where it is.

      It is naturally Gluten free and smooth and easy to make for your Mother's Day dessert.

      
      • 3 cups whole pecans
      • 1 cup white sugar
      • 1/3 cup melted butter
      1. Put the pecans and sugar into a food processor and pulse until the pecans are ground into crumbs.  Add the melted butter and pulse several times to combine.
      2. Pour the crumbs into a large spring form pan or more preferably a tart pan with a removable bottom.
      3. Press the crumbs to the sides up 1/2 inch and on the bottom.
      4. Put the pan on a cookie sheet and Bake at 325 for 30 minutes or until the crust is lightly browned.
      • 3/4 pound good quality chocolate chopped
      • 1 3/4 cup heavy cream
      • 1 egg yolk
      1. Put the chopped chocolate and the cream into a large microwave safe bowl. Heat on low and stir every minute until it is melted.
      2. Stir until silky smooth.
      3. Add a bit of warm chocolate to a beaten egg yolk in a small bowl ..add a little more until you have a total of 1 cup of warm chocolate and egg.  Add this back to the full amount of chocolate and continue to stir on low heat  on low heat for about one minute until it takes on a slightly custardy consistency.
      4. Pour into the crust and refrigerate.
      • 1/4 cup butter
      • 1/2 cup sugar
      • 1/2 cup heavy cream
      1. In a small saucepan heat over medium heat the butter and the sugar, stirring constantly.
      2. Continue to stir until it turns a caramel color.
      3. Remove from heat and stir in the cream.  Keep stirring until it is nice and smooth.  If it doesn't turn smooth, put it back on the heat but only just to warm it again. .keep stirring.
      4. Let cool and serve over the ganache torte.

      Friday, May 6, 2011

      Avocado Salsa

      Between Book Signings and Canucks games, one needs to keep eating. I think many of us are watching the NHL finals as we go from one series to the next always hoping for our favorite team to win. With that of course comes the question, "Who's going to host and cook for the next Canucks party?" We hosted the party with unexpected guests all the way from Steinbach, Manitoba, Betty & John Reimer, another MGCC gal who drove out for the book signing events this weekend.

      Here's another fantastic guacamole dip that you need to add to your party menu. So let's all sit down, chomp on some good appetizers and don't forget about adding a plate of Hearty Natchos. These go really well and let's continue to cheer hard for the Canucks! They are on a winning streak. The Natcho's and guacamole dip are both variations from our famous Chef Dez.

      Ingredients
      • 2 soft avocados
      • juice from 1 large lemon
      • 1/4 yellow bell pepper, finely diced
      • 1/4 red bell pepper, finely diced
      • 1/4 red onion, finely diced
      • 1/2 fresh jalapeno, minced
      • 1 garlic clove, crushed
      • 1/2 tsp ground cumin
      • 1/2 tsp sambal oelek
      • 1/2 tsp sugar
      • salt and pepper to taste

      Method
      1. Cut, pit, and peel the avocados.
      2. Mash them in a medium bowl with the juice.
      3. Add all of the other ingredients to the bowl and mix together.
      4. Refrigerate until needed.
      5. Serve with your favorite pita bread, or taco shells.
      6. This recipe can easily be doubled.
      Who would of thought that the Canucks would be on a winning streak? Who's hosting on Saturday?


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