Ham and Spinach Pie

This is a delicious Pie that can be served for brunch or supper. The colorful layers let you see all the goodness that goes into this pie. Serve with a fresh Fruit or green Salad.

• enough pie crust for a two crust pie, homemade or store bought
• 6 slices of your favorite deli ham, sliced thinly, or 2 cups of diced ham
• 2 cups of low fat cheese, you can use whatever cheese you have on hand, try Swiss, Cheddar, Mozzarella, what ever you prefer
• 1/2 cup of finely chopped onion
• 1 clove of garlic minced
• 1/2 cup each of a red and green pepper for color
• 4 cups of fresh spinach*
• 4 eggs well beaten

1. Start with a unbaked pie shell and layer in the ham and cheese
2. Saute the onion, garlic and peppers til softened
3. Add the fresh spinach and cook long enough until the spinach wilts down, this only takes a few minutes.
4. Layer that onion and spinach mixture on the ham and cheese
5. Pour over 4 beaten eggs
6. Top with the second layer of pastry and brush the top with a bit of reserved egg to give it a deep color when baked.
7. Bake at 425 for 30 minutes or until golden brown.

*note- you can use frozen chopped spinach, thawed and squeezed dry

Fire Roasted Meat Lovers Pizza

Most of us don't have a brick oven to bake our pizza's in. I have to ask....does anyone out there have a brick oven, or an old fashioned wood cook stove with an oven on one side? We used to go to a cabin in the interior of BC during the holiday. The cabins source of heat and cooking was an old cast iron cook stove. While Scot kept the stove at a constant heat on one side, I'd place a turkey into the oven cavity and    we would enjoy the juiciest turkey. We made all our meals during those holidays in that stove, including fire roasted pizzas. I've often thought how neat it would be to look for an old stove like that and build it into an outdoor kitchen. 

Our BBQ retired at the end of summer and we decided to replace our gas grill with a modern charcoal grill called The Big Green Egg.

My husband has been turning out the closest thing to fire roasted pizza's I've ever eaten.

Don't panic! If you didn't get a Big Green Egg for Christmas you can use your gas grill

and your oven will work too. I've used all three methods with success....but do try grilling your next pizza....it adds another element of flavour. 

Ingredients for crust:

• 1 cup very warm water
• 1 tsp instant yeast
• 1 tsp salt
• 1 tbsp olive oil
• 1 3/4 cup white flour
• 1/4 cup whole wheat flour
• 1 cup semolina flour

Method:

1. Stir together water, yeast and salt. Stir in the oil. Mix the flours together and then add to the liquid mixture.
2. If using a mixer, fit with dough hook and mix on low until dough comes together into a smooth ball. You can also just use your hands and knead it together until your dough is smooth. With either method you may need to add a little more flour. Your dough will be elastically smooth, but not really sticky. Pour a small amount of olive oil into your palm, pick up the dough ball and coat lightly, and then place back into the bowl and allow to rise about and hour.

Note: I often make my dough a day or two ahead of time. Just mix and put into an air tight container in the fridge. Take out, remove lid and leave on counter for an hour. It will rise nicely. Punch down when you are ready to put onto your pizza peel.

Ingredients for topping:

• 1/2 pound lean ground beef
• 1/4 pound ground hot Italian sausage
• hot and mild pepperoni sticks, sliced thinly making one cup
• 1/2 cup red onion, diced
• 1 cup sliced mushrooms, optional
• 1/2 cup black olives, optional
• 1/3 cup red pepper, diced, optional
• 3/4 cup garlic and herb pizza sauce
• 1/3 cup grated Parmesan cheese
• 1 1/2 cups grated mozzarella cheese

Method:

1. In a large skillet fry together ground beef and Italian sausage. When it is about half way cooked add onions, mushrooms, olives and peppers. Continue to cook over medium heat. Add thinly sliced pepperoni sticks. Remove from heat. This can be made ahead of time or put onto the crust as soon as it's ready.

To assemble pizza using a pizza stone for all methods of cooking:

If you are using your BBQ, place the pizza stone right on the racks. Turn the gas grill on either side as you want to bake the pizza over direct heat. If you can, raise your rack to the highest level. When your grill is 400-450º your stone will be hot enough for baking. If you have 'The Egg' get your grill up to 500º If using your oven place your pizza stone in and heat oven to 450º.Once your heat source is at temperature  your stone will be very hot and ready for you to slide your pizza on.

While your stone is heating in your heat source assemble your pizza on a pizza peel. If you don't have a peel, assemble pizza on the back side of a cookie sheet. Rub the flat service you are using with olive oil and sprinkle with corn meal. 

Take your dough and in your hands or on a lightly greased counter top shape into a roughly round shell. 

Place pizza dough onto your peel and press to extend it to the edges and flatten it out best you can. It may look rustic....I like it that way! 

Spread with pizza sauce, Parmesan cheese, meat mixture and then top mozzarella cheese.

Working quickly open your heat source and slide the pizza onto the hot stone. 

Close and allow pizza to bake. Check your pizza after 10 minutes. Over a gas grill you want to make sure the underside is not burning. If it is, you may want to turn off one side of your gas grill and bake for the last 10 minutes over indirect heat. 

At about 20 minutes lift one corner of your pizza to check if it's done. Time may vary with the thickness you make your crust. We like a thinner crispy crust so sometimes I only use 1/2-3/4 of the pizza dough per pizza. If you like a thick pan style pizza crust, use all the dough for one pizza, making sure it is baked all the way through. 

The pizza stone will be very hot. Leave the hot stone in your heat source and just slide pizza onto a pizza pan. Eat while it's hot!

Curry Mango Dip

With New Year's just around the corner, here's an appetizer dish that might just fit into your menu plan.  It's great to take along to a party or to serve before an Asian style meal.  It was given to me by a friend a few years ago and I have served it on numerous occasions.  It's Oriental...it's different...and it's good!

Ingredients:

• 250 ml / 8 oz. light cream cheese
• 2 Tablespoons sour cream
• 1 tablespoon curry powder
• 2/3 cups mango chutney
• 1/3 cup chopped green onions
• 1/3 cup golden raisins
• 1/3 cup pecans, chopped

Method:

1. Mix cream cheese, sour cream and curry powder together until well blended.  
2. Spread over bottom of serving dish.
3. Spread mango chutney over cream cheese mixture.
4. Combine green onions, raisins and chopped pecans and sprinkle over chutney.
5. Serve with crackers.

Note ~ Mango chutney can be found in the 'Asian foods' section at the grocery store.

Bread for the Journey

The beautiful story of Jesus birth resounds in chorus throughout the Christmas Season.

Today we are celebrating the birthday of Jesus.

He is the King of Kings and the Lord of Lords,

who humbly came to earth to be our Savior.

JOY JOY FOR CHRIST IS BORN!

Luke 2:11-20

"Today in the town of David a Savior has been born to you;

he is Christ the Lord.

This will be a sign to you: You will find a baby wrapped in cloths and

lying in a manger."

Suddenly a great company of the heavenly host appeared with the angel,

praising God and saying,

"Glory to God in the highest, and on earth peace to men

on whom his favor rests."

When the angels had left and gone into heaven, the shepherds said to one another,

"Let's go to Bethlehem and see this thing that has happened which the Lord

told us about."

So they hurried off and found Mary and Joseph, and the baby, lying in the manger.

When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them.

But Mary treasured up all these things and pondered them in her heart.

The shepherds returned, glorifying and praising God for all the things they had

heard and seen, which were just as they had been told.

It is our prayer that you too are celebrating the joy of Jesus birth today.

Just as the shepherds did, we also want to spread this wonderful news.

A Savior is born...His name is Jesus.

From our hearts and home, we wish you a blessed Christmas.

Lovella, Anneliese, Judy, Betty, Bev, Charlotte, Ellen, Julie, Marg, Kathy

Holiday Morning French Toast With Buttermilk Syrup

This recipe was passed on to me by a wonderful cook in my husband's extended family.

Make it the night before and pop it in the oven when you get up in the morning.

The buttermilk syrup is wonderful and a nice option to the usual pancake syrup.

• 1 cup brown sugar
• 1/2 cup butter, melted
• 1 teaspoon cinnamon (1st amount)
• 3 tart apples, cored and thinly sliced (it's fine to leave the apples unpeeled)
• 1/2 cup dried cranberries
• 1 loaf French Bread cut into 1 inch thick slices
• 6 large eggs
• 1 1/2 cups milk
• 2 1/2 teaspoons vanilla
• 1 1 /2 teaspoons cinnamon (2nd amount)

1. Combine brown sugar, melted butter and 1 teaspoon cinnamon and spread evenly over the bottom of a 9x13 inch baking dish.
2. Distribute sliced apples and cranberries over the sugar and butter.
3. Arrange slices of bread over the fruit.
4. Beat eggs together with milk, vanilla and 1 1/2 teaspoons cinnamon until well blended.
5. Pour egg mixture evenly over bread, being sure all bread is soaked.
6. Cover and refrigerate 4 to 24 hours.
7. Cover with foil and bake at 375 degrees for about 40 minutes.
8. Uncover and bake an additional 5-7 minutes.
9. Remove from oven and let rest for 5 minutes before serving.
10. Serve with Buttermilk Syrup. ( recipe follows)

Buttermilk Syrup:

• 1 1/4 cup sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons white corn syrup (the clear kind)
• 1 teaspoon baking soda
• 2 teaspoons vanilla

1. Place all ingredients except vanilla in a large saucepan.
2. Bring to a boil over low heat and boil for about 7 minutes. Be careful as this syrup will boil over quickly and make a real mess.
3. Remove from heat and add vanilla.

This syrup is delicious over any pancakes, waffles or French toast.

Layered Gelatin Salad

A festive salad to serve at Christmas. This layered gelatin salad takes a bit of time to make but it will wow your family. Mine hardly believed that I had made it.

• 1 small package cherry gelatin
• 1 small package lemon gelatin
• 1 small package orange gelatin
• 1 small package lime gelatin
• 4 cups boiling water, divided
• 2 1/2 cups cold water, divided
• 2 envelopes unflavored gelatin
• 2 cups milk
• 1 cup sugar
• 2 cups sour cream
• 2 teaspoons vanilla 

1. Dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water and stir till gelatin is dissolved.
2. Pour into a 13" x 9" x 2" pan sprayed with cooking oil. Refrigerate until set, not firm.
3. In a small saucepan sprinkle unflavored gelatin into 1/2 cup of water, allow to sit for 1 minute.
4. Stir in milk and sugar and cook over medium heat, stirring constantly until gelatin and sugar are dissolved.
5. Remove from heat, whisk in sour cream and vanilla until mixture is smooth and creamy.
6. Spoon 1 2/3 cup of this creamy gelatin over layer of the cherry gelatin that has set.
7. Chill until set but not firm.
8. Prepare the remaining gelatin flavors as you did the cherry gelatin, alternating the layers of gelatin with the creamy gelatin mixture, allowing each one to set before adding the next layer.
9. Refrigerate for 7 to 8 hours.
10. Cut into small squares to serve.

Dinner Fan Rolls

My mom loved making these little fan rolls and lately I've been making them instead of Zwieback.

They are simple and your company will ask you how you did it.

It makes two dozen which is perfect for most dinner meals.

Once baked, they freeze really well to serve just thaw and reheat briefly.

• 2 cups warm water
• 1 heaping tablespoon dry yeast (or use instant and add it to 2 cups of the flour instead)
• 2 tablespoons honey
• 1 egg
• 1 teaspoon salt
• 1/4 cup melted lard (you can use any fat you want. ..my mom always used lard. It makes for a moist roll)
• 4 - 5 cups flour (you can substitute half whole wheat flour)
• several tablespoons melted butter for spreading over dough

1. Mix together the warm water and honey and add the yeast unless you are using instant which you will add later.  Let the yeast sit in the warm liquid about 5 minutes.
2. Add in the egg, salt and melted lard and beat together well.
3. Add 2 cups of flour and then another two cups of flour (this two cups would include the instant yeast).
4. Add additional flour to make the dough manageable. Knead 8 - 10 minutes until smooth.
5. If you use a kitchen machine, allow the dough to knead on slow until it comes away from the bowl.
6. Cover the dough in a large bowl and allow to rise for an hour.
7. Roll the dough into a large rectangle about 1/4 inch thick.
8. Spread melted butter over the dough and cut into 12 fairly even slices.
9. Using half the slices, lay one slice over the other and repeat with the remaining dough so that you have two stacks of dough.
10. Cut each stack into 12 pieces and lay them cut side up into greased muffin tins.
11. Allow to rise until double and then bake in a 375 oven for about 15 minutes or until golden brown.

Bread for the Journey

 JOY

Joy is a recurring theme and response to Jesus and what he has done for us. Look at the joy in these verses from the Bible. Take a moment to read through them.

Sing for joy and be glad, O daughter of Zion; for behold I am coming and I will dwell in your midst,” declares the LORD.
Zechariah 2:9-11
When they saw the star, they rejoiced exceedingly with great joy.
Matthew 2:9-11
You will have joy and gladness, and many will rejoice at his birth.
Luke 1:13-15
For behold, when the sound of your greeting reached my ears, the baby leaped in my womb for joy.
Luke 1:43-45
And the angel said to them, “Fear not, for behold, I bring you good news of great joy that will be for all the people.
Luke 2:9-11
Be glad in that day and leap for joy, for behold, your reward is great in heaven.
Luke 6:22-24
At that time Jesus, full of joy through the Holy Spirit, said, “I praise you, Father, Lord of heaven and earth, because you have hidden these things from the wise and learned, and revealed them to little children. Yes, Father, for this was your good pleasure.
Luke 10:20-22
In the same way, I tell you, there is joy in the presence of the angels of God over one sinner who repents.”
Luke 15:9-11
These things I have spoken to you so that My joy may be in you, and that your joy may be made full.
John 15:10-12
“I am coming to you now, but I say these things while I am still in the world, so that they may have the full measure of my joy within them.
John 17:12-14
And the disciples were continually filled with joy and with the Holy Spirit.
Acts 13:51-52
Be joyful in hope, patient in affliction, faithful in prayer.
Romans 12:11-13
Now may the God of hope fill you with all joy and peace in believing, so that you will abound in hope by the power of the Holy Spirit.
Romans 15:12-14
…fixing our eyes on Jesus, the author and perfecter of faith, who for the joy set before Him endured the cross, despising the shame, and has sat down at the right hand of the throne of God.
Hebrews 12:1-3
and though you have not seen Him, you love Him, and though you do not see Him now, but believe in Him, you greatly rejoice with joy inexpressible and full of glory,
1 Peter 1:7-9

Remember this Christmas season when you see a star, man made or God made, pause to rejoice.
When you see a babe think of our Savior and rejoice.
When you see gifts beautifully wrapped think of the very best gift of all we have been given from God through Jesus and rejoice.

REJOICE with the angels.
REJOICE with the shepherds.
REJOICE with Mary and Joseph.
REJOICE and again I say REJOICE!

Roasted Cornish Game Hens

Thyme adds a wonderful flavour to these little hens.

Savoury mushroom stuffing and fresh cranberry sauce

compliment this holiday dinner party entree.

Ingredients: (serves 4)

• 2 Cornish game hens, 
• fresh thyme
• salt
• pepper
• 1 tbsp butter

Ingredients for stuffing:

• 1 cup coarsely chopped mushrooms
• 2 tbsp onion, finely chopped
• 1 tbsp celery, finely chopped
• 1/3 cup melted butter
• 1 tbsp fresh thyme leaves
• 2-3 grinds fresh black pepper
• 3/4 cup Panko bread crumbs

Ingredients for cranberry sauce:

• 3/4 cup orange juice
• 2/3 cups white sugar
• 1 tsp orange zest
• 1 350 bag fresh cranberries

Method:

1. Begin by making stuffing. Melt butter in a non stick fry pan. Add chopped vegetables and saute until onions are transparent. About 5 minutes. Add thyme and pepper. Remove from heat and stir in bread crumbs. Allow mixture to cool completely before stuffing hens.
2. Wash and pat dry hens inside and out. Paper towel works well for this.
3. Salt and pepper hens all around and place breast side up in a roasting pan.
4. Scoop cooled stuffing into the cavity of each hen. Do not pack it in. If there is left over stuffing, place it into a greased piece of foil and bake along side. 
5. Melt the 1 tbsp of butter and drizzle over each hen. Strip thyme stems of leaves and sprinkle 1/2 tbsp fresh leaves over each hen. The butter will help them to stick to the skin. Tie the two little drum  sticks together with kitchen twin to keep the hen from loosing it's shape and stuffing.
6. Bake covered in 400º oven for 30 minutes. Remove lid and bake another 30-40 minutes. To test  insert an instant-read meat thermometer into the thigh of the hen, (not touching bone). It should read 180ºF. 

Method for cranberry sauce: 

1. In a small sauce pan stir together orange juice and sugar until sugar is mostly dissolved.
2. Add washed fresh cranberries. Over medium heat bring to a slow boil. The berries will begin to make a popping sound as they get hot. Reduce heat and continue to cook for 15 minutes. 
3. Stir in orange zest. Serve warm.

To serve hens either plate the whole hen and allow guests to share at table, or remove stuffing, and using  kitchen shears cut hen in half down the breast bone and divide between plates. 

Serving suggestions: garlic mashed potatoes topped with a gravy of mushrooms cream and sherry.

To make this gravy saute sliced mushrooms in a tbsp of butter for about 8 minutes. Add 1 cup of cream and 2 tbsp cooking sherry. Salt and pepper to taste. Simmer for 10-15 minutes until mixture begins to reduce and thicken. Spoon a small amount over each serving of potatoes. 

For vegetables try sugar glazed squash and brussel sprouts, which are not only healthy and delicious but add beautiful colour to your plate. 

Garnish plates with fresh parsley, fresh thyme and a few shreds of orange zest.

Pineapple Chiffon Pie

This light and fruity pie can be made ahead and

is the perfect dessert after a heavy holiday meal.

It's also a great addition to a summer Barbeque.

For the crust:

• 1 cup graham cracker crumbs
• 1/2 cup medium shred coconut
• 3 tablespoons sugar
• 1/3 cup melted butter

For the filling:

• 1 8 ounce can crushed pineapple
• water
• 1 envelope unflavored gelatin
• 1/3 cup sugar (first amount)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 3 egg whites  (if you are pregnant or have a compromised immune system or will serve this to children, it is recommended that you use pasteurized egg whites)
• 1/3 cup sugar (second amount)
• 1/2 pint heavy cream
• 1 tablespoon icing sugar
• 1/2 - 1 cup toasted coconut

For the Crust:

1. Mix all ingredients in a bowl until well blended.
2. Press into bottom and up sides of a 9 inch pie plate.
3. Refrigerate.

For the Filling:

1. Drain pineapple, reserving juice.
2. Place juice in measuring cup and add water to make 1 1/4 cups liquid.
3. Pour into medium sized saucepan.
4. Sprinkle gelatin over liquid and let stand to soften for about 2 or 3 minutes.
5. Add 1/3 cup sugar and stir over medium heat until gelatin is dissolved and mixture comes to a boil.
6. Pour into a medium sized bowl and add pineapple, lemon zest and juice, stirring to blend.
7. Refrigerate, stirring every 5 minutes or so until it begins to gel. The consistency should be similar to unbeaten egg whites.
8. In another bowl, beat egg whites until soft peaks form.
9. Add 1/3 cup sugar a little at a time, beating until stiff and glossy.
10. Add beaten egg whites to pineapple mixture, folding until white streaks disappear.
11. Refrigerate.
12. In another bowl, whip cream until stiff peaks form.
13. Remove 1 cup whipped cream and set aside for topping.
14. Add remaining whipped cream to pineapple/egg white mixture and continue folding until well mixed.
15. Pile pineapple mixture into prepared crust.
16. Add 1 tablespoon icing sugar to reserved 1 cup whipped cream, beat briefly.
17. Place in a piping bag with a large tip and pipe a circle of rosettes around edge of pie.
18. Pipe a few more in the center of the pie.
19. Sprinkle toasted coconut in center of pie and refrigerate for at least 2 hours.
20. Serves 8.