Lamb Cranberry Stew

¼ cup oil

2¼ pounds boneless lamb shoulder, cubed

2 teaspoons salt

¼ teaspoon thyme

4 whole cloves

1 clove garlic, halved (optional)

1 tablespoon lemon juice

1 10-ounce can of beef bullion

1 medium onion, chopped

5 medium carrots, quartered

1 cup whole berry cranberry sauce (President's Choice cranberry sauce with orange works well)

2 tablespoons cornstarch

1 can potatoes, drained

1 In a dutch oven heat oil and brown lamb. Add salt, thyme, cloves, lemon juice, garlic, bullion, onion and 1 cup water. Cover and bring to a boil. Reduce heat and simmer for 45 minutes.

2 Ad carrots, cranberry sauce and more water, if needed. Cover and simmer fro 35 to 45 minutes or until lamb and carrots are tender.

3 Dissolve cornstarch in ¼ cup water and add to the stew with the potatoes. Cook, stirring, just until thickened.

Makes 4 servings

Crisp Gingerbread Cookies with Pecans

2 cups all-purpose flour

1 tablespoon ground ginger

1½ teaspoons cinnamon

½ teaspoon each allspice, salt and baking soda

½ cup unsalted butter, at room temperature

½ cup brown sugar

½ cup fancy molasses

48 pecan halves

1 In a large bowl, using a fork, stir flour with spices and baking soda. In a medium-size bowl, using an electric mixer on medium, beat butter with sugar until creamy, at least 2 minutes. Gradually beat in molasses. On low, gradually beat in flour mixture and continue beating just until dough starts to come together.

2 Form dough into 3 "logs" either round or square in shape. Wrap each log in plastic wrap and refrigerate until cold, at least 30 minutes or up to 5 days.

3 Preheat oven to 350ᴼF. Lightly spray or oil a baking sheet.

4 To bake, remove dough from refrigerator. Let stand at room temperature for approximately 5 minutes. Slice dough into ¼ inch slices. Place on prepared baking sheet at least 1-inch apart. Gently press a pecan half into the centre of each.

5 Bake in centre of preheated 350ᴼF oven until the cookie edges begin to brown slightly, from 7 to 10 minutes. Remove cookies to a rack to cool completely. Repeat with remaining dough and pecans. Store cooled cookies in an airtight container in a cool place up to 1 week or in the freezer up to 1 month.

Makes 48 cookies

Cheddar Toasties with Bacon and Almonds

3 to 4 slices bacon

1 small onion, diced

½ cup toasted, sliced or slivered almonds, divided

2 cups grated medium or old cheddar

4 tablespoons chopped fresh parsley, divided

¼ cup sour cream

⅛ to ¼ teaspoon cayenne

1 baguette or other crusty bread

1 Cut bacon crosswise into ¼-inch slices. Heat a frying pan over medium heat until warm; add bacon. Fry 8 to 10 minutes or until bacon bits are browned and crispy. Remove bacon bits to a paper towel; pour off and discard most of the fat in the pan.

2 Return the pan to heat; add onions. Fry onions for 5 to 8 minutes or until lightly golden. drain on paper towel with bacon; cool.

3 Meanwhile, chop ¼ cup almonds. In a small bowl, toss cheddar with 2 tablespoons parsley, onions, bacon and chopped almonds. Stir in sour cream and cayenne. (If making ahead cover and refrigerate for up to a day.)

4 When ready to serve, preheat broiler. Slice baguette diagonally into ½-inch thick pieces. Lightly toast 1 side of slices. Turn over, spread untoasted side with cheese mixture; broil 2-3 minutes or until melted and lightly golden. Serve garnished with remaining parsley and almonds.

Makes 18 hearty nibbles

Quick Chili Con Carne and Double Cornbread

1 tablespoon vegetable oil

2 pounds lean ground beef

1 cup coarsely chopped onion

1 large sweet green pepper, cut in ½-inch pieces

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons cumin

1½ teaspoons salt

Pepper

1 can (28-ounce) diced tomatoes, undrained

2 cans (19-ounce each) kidney beans, drained

1 In Dutch oven or large saucepan, heat oil over medium-high heat; cook beef, stirring to break up, onions, green pepper and garlic until beef is browned and vegetables are tender; 6 to 8 minutes.

2 Stir in chili powder, oregano, cumin, salt and pepper to taste; add tomatoes and bring to boil. Reduce heat and simmer, uncovered, for 20 minutes or until thickened slightly, stirring occasionally.

3 Add kidney beans and heat through, stirring often. Serve in soup bowls.

Makes 6 to 8 servings.

Double Cornbread

1 cup sifted all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 teaspoon salt

¼ cup sugar

2 eggs, slightly beaten

1 cup milk

3 tablespoons butter or margarine, melted

1 cup (8½ -ounce can) cream-style corn

1 Preheat oven to 425૦F. Grease a 9x9x1¾-inch baking pan.

2 Sift flour with cornmeal, baking powder, salt and sugar; set aside.

3 In medium bowl, combine eggs, milk, butter and corn. Add flour mixture, stirring only until flour mixture is moistened.

4 Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in centre comes out clean and top is golden brown. To serve cut into squares. Serve hot.

Makes 9 servings

Cheddar Dijon Shortbread

½ cup butter (salted), softened

1 cup coarsely shredded extra old Cheddar cheese

3 tablespoons Dijon mustard

1 cup all-purpose flour

2 teaspoons dry mustard

1 Using electric beaters, beat butter until light. Beat in cheese and then Dijon mustard. In separate bowl, combine flour and dry mustard. Using wooden spoon, gradually stir flour mixture into butter mixture. Transfer dough to floured work surface. Shape into 10-inch log. Cover with plastic wrap and refrigerate until firm, for 2 or up to 24 hours (log can be frozen for up to 2 months; thaw in refrigerator before baking).

2 Preheat oven to 350ᴼF.

3 Slice log into ¼-inch thick slices. Place on parchment paper lined cookie sheets.

4 Bake in centre of oven for about 15 minutes or until golden. Cool in pan on rack for 10 minutes. Transfer from pan to racks to cool completely.

Makes 32 shortbread

Hearty Beef Stew and Parsley Egg Dumplings

1 pound boneless stewing beef cut into 1½-inch chunks

3 tablespoons all-purpose flour

2 tablespoons vegetable oil

¾ cup chopped onion

1 teaspoon minced garlic

2½ cups beef broth

3 medium-size potatoes, peeled and cut into chunks

8 ounces fresh mushrooms, cut in half

3 large carrots, quartered crosswise

cup dry white wine or water

3 tablespoons quick-cooking tapioca

1 bay leaf

1 teaspoon dried thyme leaves

½ teaspoon salt

1 Heat oven to 350ᴼF

2 Coat meat with flour. Heat oil in large dutch oven over medium-high heat until thin and ripply but not smoking. Add and brown beef; remove with slotted spoon to bowl. Reduce heat to medium-low.

3 Add onion and garlic to pot; cook 5 minutes, stirring once or twice, or until lightly browned. Add broth, stirring to scrape up browned bits on bottom of pot.

4 Return meat to pot; add remaining ingredients. Stir to mix.

5 Bake covered 2½ hours, stirring 3 times until meat is tender and sauce thickened.

Dumplings

1½ cups sifted all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

1 egg, well beaten

2 tablespoons vegetable oil

1 cup milk

2 tablespoons finely chopped fresh, or dried, parsley

1 Sift flour with baking powder, parsley and salt into medium bowl.

2 In small bowl, combine egg, vegetable oil and milk until well combined. Pour all at once into dry mixture, mixing only until dry ingredients are moistened.

3 Approximately 30-40 minutes before the stew is ready, drop dumpling batter, by rounded spoonful, onto boiling stew. Cook uncovered for 15-20 minutes. Cover tightly and cook 15-20 minutes longer.

Makes 4 servings

Pumpkin Spice Cupcakes with Cream Cheese Frosting

1½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon and ginger

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon ground cloves

2 eggs

1 cup canned pumpkin

½ cup vegetable oil

Icing:

1 (8-ounce) cream cheese, softened

1 tablespoon butter, softened

1 teaspoon vanilla

1 cup icing sugar

Shortcut: vanilla "store-bought" icing can be used instead.

1 Line 12 large muffin cups with paper liners; set aside.

2 In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top.

3 Bake in centre of 350ᵒF oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack.

4 Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes.

Lynnie's Honey Rum chicken

4-6 boneless chicken breasts

1 cup liquid honey

3 tablespoons rum - any type - or 1-2 tablespoons rum extract to taste

1 egg, beaten

Dry breadcrumbs - I use Panko Japanese breadcrumbs - widely available

1 Preheat oven to 350º.

2 Dip chicken breasts in egg and breadcrumbs and fry in pan over medium-high heat until brown.

3 Place chicken in oven-proof casserole. Mix honey and rum, or rum extract, and pour over chicken,

4 Bake for 40 minutes uncovered. Turn chicken and cover casserole with lid or foil and bake for 20 minutes longer.

Serves 4

Rye-Crusted Pork Medallions with Red Cabbage and Apple

Rye-Crusted Pork Medallions

3 to 4 slices rye bread with caraway seeds

Coarse salt and freshly ground pepper

1 large egg

1½ pounds boneless centre-cut pork loin, sliced into 8 medallions (each ½ inch thick)

2 tablespoons canola oil

Grainy mustard for serving

1 In a food processor pulse enough of the bread to measure 2 cups of coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk the egg with 1 teaspoon water.

2 Season the pork on both sides with salt and pepper. Dip each medallion into the egg mixture with one hand, then use the other hand to dredge the medallion into the bread crumbs. Transfer to a plate.

3 Heat 1 tablespoon of the oil in a large nonstick skillet; place half the medallions in the skillet; cook until the pork is golden brown and the centre is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe the skillet clean. Repeat with the remaining medallions in the remaining oil.

4 Serve with the mustard on the side.

Red Cabbage and Apple

2 slices bacon, cut into ½-inch strips

1 small onion, halved and thinly sliced

1 small head red cabbage, cored, quartered and thinly sliced

1 green apple, peeled and thinly sliced

3 tablespoons cider vinegar

Coarse salt and freshly ground pepper

1 In a large saucepan (dutch oven) over medium heat, cook the bacon until browned, 10 minutes. Add the onion; cook until soft, 5 minutes.

2 Add the cabbage, apple, vinegar and ¼ cup water. Cook, stirring , until the cabbage wilts, 5 minutes. Season with salt and pepper.

3 Cover; cook, stirring occasionally, over medium-low heat to desired softness (if the mixture is sticking add some water), 45 minutes to 1 hour.

Serves 4

Turkey Tetrazzini

Perfect for Thanksgiving leftovers!

½ package (8 ounce size) spaghetti

1 package (10 ounce) frozen peas

Sauce:

1 can (10½ ounce) cream of mushroom or cream of chicken soup, undiluted

1 cup turkey stock OR 1 cup clear chicken broth

1 cup grated sharp Cheddar cheese

½ teaspoon Worcestershire sauce

1 teaspoon salt

Dash pepper

2 cups cubed cooked turkey

¾ cup whole toasted almonds - to toast: spread on a cookie sheet and place under the broiler - watch carefully so they don't burn!

½ cup grated Parmesan cheese

Paprika

1 Cook spaghetti as package label directs. Drain and keep hot.

2 Cook peas as package label directs. Drain and keep hot.

3 Meanwhile make sauce: In small saucepan combine all sauce ingredients, mixing well. Over medium heat, bring mixture to boiling, stirring. Remove from heat.

4 Toss spaghetti with peas, turkey, almonds and half the sauce, just until combined. Turn mixture into shallow 2-quart baking dish. Pour over rest of sauce; sprinkle with cheese and paprika.

5 Run under broiler, 4 inches from heat, about 4 minutes, or until Tetrazzini is brown and bubbly.

6 to 8 servings

Curry Carrot Soup

A perfect starter for Thanksgiving Dinner!

¼ cup butter

1 medium onion, chopped

2½ teaspoons curry powder

5 cups water

4 chicken boullion cubes or packets

8 large carrots, peeled and chopped

1 tablespoon cooking sherry

Chopped chives (optional)

1 Melt butter in a large pot over low heat. Saute onions until transparent.

2 Add curry powder, water and boullion cubes or packets. Add carrots and sherry and cook about 20 minutes until carrots are tender.

3 Puree carrots and liquid in blender.

4 Pour into bowls and garnish with chopped chives, if desired. I like to add a couple of chunky croutons on top of the soup.

Tastes great cold, too .. Serves 6 to 8

Curried Chicken Thighs

8 boneless, skinless chicken thighs (about 2½ pounds)

2 tablespoons cooking oil

1 cup sliced fresh mushrooms

1 medium onion, chopped (½ cup)

1 clove garlic, minced

3 to 4 teaspoons curry powder

¼ teaspoon salt

¼ teaspoon ground cinnamon

¾ cup chicken broth

1 medium apple, cored and chopped

1 cup half-and-half, light cream or milk

2 tablespoons all-purpose flour

3 cups hot cooked rice - I like basmati or jasmine

Assorted condiments (optional): raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney, cut-up fruits

1 Rinse chicken; pat dry with paper towels. In a 10-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until lightly browned, turning to brown evenly. Remove chicken. If necessary, add 1 tablespoon additional cooking oil to skillet.

2 Add mushrooms, onion and garlic to skillet; cook until vegetables are tender. Add curry powder, salt and cinnamon; cook and stir for 1 minute. Add chicken broth and apple. Return chicken to skillet. Bring to boiling; reduce heat. cover and simmer about 5-10 minutes or until chicken is tender and no longer pink.

3 transfer chicken to platter; keep warm. Stir the half-and-half, light cream or milk into the flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Pass remaining sauce. Serve with rice and, if desired, pass condiments.

Makes 4 servings

Granny Cake

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground nutmeg

½ teaspoon salt

½ teaspoon ground cloves

¾ cup butter

2 cups mashed ripe bananas

1 8-ounce can crushed pineapple

3 eggs

2 teaspoons vanilla

1 cup finely chopped pecans

Powdered sugar (optional)

1 Grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, salt and cloves; set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add bananas, undrained pineapple, eggs and vanilla; beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter in prepared pan.

3 Bake in 325ºF oven for 70-75 minutes or until a wooden toothpick inserted near centre comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.

4 If desired, decorate cake with a powdered-sugar design. Place a paper doily on top of cake. Sift powdered sugar over doily to fill cutout designs. Carefully remove doily.

Makes 12 servings

Bean, Gouda and Mandarin Salad

This easy salad is the perfect work or school lunch!
Bonus; it has all 4 food groups ...

1 - 19 ounce can black beans, rinsed and drained

1½ cups cooked brown basmati rice

1 each medium-sized red and green bell pepper, diced

200 grams Gouda cheese, diced - I like spiced Gouda with caraway

1 - 10 ounce can mandarin oranges with its juice

½ cup each onion and celery chopped finely

2 tablespoons fresh cilantro chopped

A drizzle of olive oil (optional)

1 Stir all ingredients together. Add salt and pepper to taste. That's it!

Serves 4

Bacon-Wrapped Chicken Breasts with Chile Cheese Sauce

A great southern taste!

8 slices bacon - I like thick slices

4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 long pieces)

1 10-0z can condensed Cheddar cheese soup

⅓ cup of whole milk

1 teaspoon bottled chipolte hot pepper sauce

Dash Worcestershire sauce

1 Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.

2 Wrap a slice of bacon around each piece of chicken and place on baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.

3 Meanwhile, in a saucepan, bring the soup, milk, chipolte pepper and Worcestershire to a simmer over medium heat. Turn off heat; cover to keep sauce warm.

4 Broil the chicken 5 to 5 inches from the heat for 1-2 minutes or until the bacon is really sizzling. Serve chicken topped with the cheese sauce.

Makes 4 Servings

Stuffed Tomatoes Provecale

A taste treat from Julia Child ..

4 large ripe tomatoes

Salt and freshly ground pepper

½ cup lightly pressed down crumbs from fresh homemade type white bread

2 tablespoons minced shallots or scallions

1 clove of garlic, minced

¼ cup minced fresh parsley

3 to 4 tablespoons olive oil

1 Preheat oven to 400°F

2 Cut the tomatoes in half (not through the stem). Gently squeeze them to remove excess juice; dig out the seeds with your little finger. Salt and pepper the insides lightly and turn upside down on a rack to drain while you prepare the stuffing.

3 Toss the breadcrumbs with the shallots or scallions, garlic, parsley, and salt and pepper to taste, blending in droplets of olive oil as you do so.

4 Divide the stuffing into 8 portions and mound into each tomato; arrange the tomatoes into a lightly oiled baking dish. Drizzle a little more olive oil over the crumbs, if you wish.

5 About 20 minutes before serving, bake in the upper third of the oven until the crumbs are lightly browned and the tomatoes are hot through but still hold their shape. Serve them soon as they risk a collapse if kept warm!

Horseradish-Dill Beef Stroganoff

A new twist on a classic Old World recipe!

3 cups dried wide noodles

3 cups broccoli florets

½ cup light dairy sour cream

1½ teaspoons prepared horseradish

½ teaspoon snipped fresh dill

1 pound beef ribeye steak

1 small onion, cut into ½-inch slices

1 glove garlic, minced

1 tablespoon olive oil

4 tablespoons all-purpose flour

½ teaspoon pepper

1 14-ounce can beef broth

3 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking; drain. Cover and keep

warm.

2 Meanwhile, for sauce, in a small bowl stir together the sour cream, horseradish and dill. Cover and chill until serving time.

3 Trim fat from meat. Slice meat across the grain into bite-size strips. In a large skillet cook half the meat, the onion and garlic in hot oil over medium-high heat about 3 minutes or until meat is slightly pink in centre. Remove from skillet. Repeat with the remaining meat. Return all meat mixture into skillet.

4 Sprinkle meat with flour and pepper; stir to coat. Stir in the beef broth, tomato paste and Worcestershire sauce. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.

5 To serve, divide the noodle mixture among bowls or dinner plates. Spoon the meat mixture on top of noodle mixture. Spoon the chilled sauce on top of the meat mixure.

4 Servings

Corn and Shrimp Chowder

.. I'm as corny as Kansas in August

1 tablespoon margarine or butter

1 tablespoon olive oil

3 medium carrots, coarsely chopped

1 large onion, coarsely chopped

1 stalk celery, coarseley chopped

2 packages (10-ounces each) frozen whole-kernel corn

2 cans (14½ ounces each) chicken broth

2 teaspoons sugar

½ teaspoon salt

½ teaspoon dried thyme

⅛ teaspoon cayenne, add more to taste, as needed

1¾ pounds medium raw shrimp

½ cup half and half

Chopped fresh thyme leaves for garnish

1 in large saucepan, or stockpot, melt margarine or butter with the olive oil over medium heat until hot. Add carrots, onion and celery. Cook until tender, about 15 minutes, stirring often.

2 Reserve 1½ cups corn. Add remaining corn to the saucepan/stockpot; stir in chicken broth, sugar, salt, thyme, cayenne and 2 cups water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

3 Meanwhile, shell and devein 20 shrimp leaving tail part of shell on, for garnish. Shell and devein remaining shrimp, and slice each horizontally in half; set aside.

4 Cook shrimp for garnish: In 2-quart saucepan, heat 2 inches of water to boiling over high heat. Add the 20 shrimp; heat to boiling. Reduce heat to low; cook 1 minute or until shrimp turn opaque throughout. Drain; keep warm.

5 In blender at low speed, blend soup in small batches until very smooth. Pour soup into large bowl after each batch.

6 Return blended soup and reserved corn to the large saucepan/stockpot; stir in half and half. Heat soup over medium heat until hot, stirring occasionally. Do not boil. Add sliced shrimp and cook 5 minutes longer or until shrimp turn opaque throughout.

7 To serve, spoon chowder into 10 bowls; garnish each with 2 whole shrimp that has been set aside. Sprinkle with fresh thyme.

As a lighter meal, serve with a green salad and crusty baguette!

Shellie's Watermelon Salad

Perfect for a summer gathering!

¼ seedless watermelon, cubed

1 medium onion, finely chopped

1 cup feta cheese, crumbled

1 cup green olives, sliced

¼ cup good quality balsamic vinegar

1 Mix 1st four ingredients in a large bowl.

2 Toss with balsamic vinegar, to taste.

Prepare a couple of hours ahead of serving and refrigerate to combine flavours. Delightfully different and refreshing. Serves up to 10!

Apple Custard Pie for Simcoe Day!

Dedicated to Ontario's 1st Lieutenant-Governor .. and a long holiday weekend!

Pastry for 1 pie shell - I like the recipe on the Crisco box

3 to 4 Granny Smith or other tart green apples, peeled, cored and halved

4 tablespoons flour

¾ cup sugar

1 egg, beaten

1¼ cups evaporated milk

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 Preheat oven to 450º F

2 Mix 2 tablespoons of the flour and ¼ cup of the sugar. Spread evenly on bottom of pie shell.

3 Place an apple half, rounded side down, in the centre of the pie shell, then place remaining apple halves (also rounded sides down) around it. Depending on the size of the apples, you may need between 6 and 8 apple halves to fill the shell.

4 Beat the egg with a fork in a small bowl. Add the evaporated milk and beat for 1 minute. Pour mixture into the shell, over the apples. You may not need all of the mixture depending on the depth of your pie shell. Leave about a ¼" from the rim of the shell.

5 Mix the remaining sugar and flour with the cinnamon and nutmeg. Sprinkle mixture over the apples and custard.

6 Bake at 450º F for 10 minutes, then reduce the heat to 325º F and bake on the middle rack for 30-45 minutes or until knife inserted into custard near centre of pie comes out clean.

Enjoy!

Peanut Butter - and Banana - Stuffed French Toast

Long live the King!

½ cup granola

8 slices white bread

¼ cup peanut butter

2 teaspoons honey

1 banana, peeled and thinly sliced

½ cup whole milk

2 large eggs

1¼ teaspoons sugar

½ teaspoon vanilla

¼ teaspoon ground cinnamon

1½ tablespoons unsalted butter

Maple syrup

1 Preheat oven to 350°F. Place the granola in a shallow bowl; set aside

2 Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among 4 slices of the bread; top with the remaining bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.

3 In a medium bowl, whisk together the milk, eggs, sugar, vanilla and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in granola.

4 In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook aout 2 minutes per side until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.

See you at the 7-Eleven!!

"Beer in the Rear" Chicken

Work your magic with a grill, jar of mayo and can of beer!

¼ cup mayonnaise

Finely grated zest of 1 lemon

1 teaspoon paprika

¾ teaspoon celery seeds

½ teaspoon salt

½ teaspoon freshly ground pepper

Pinch cayenne pepper

1 4-pound chicken, rinsed and patted dry

1 12-ounce can beer

1 In a large bowl, stir together the mayonnaise, lemon zest, paprika, celery seeds, salt, black pepper and cayenne pepper. Slather the chicken inside and out with the mayonnaise mixture, place it in the bowl and let stand in the refrigerator.

2 Prepare grill for cooking. preheat to medium and place a drip pan in the centre of the grill.

3 When the grill is ready, open the beer can and drink a few sips (or discard a small amount). Put the almost full can in the chicken's rear cavity, keeping the can upright so you don't spill the beer. Stand the chicken upright on the grill grate over the drip pan. Cover the grill and cook for 1½ - 2 hours or until the chicken is very tender and nearly falling off the bone. When done the internal temperature of the chicken should register 180°F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.

4 Transfer the chicken to a cutting board or serving platter, taking care not to spill the hot beer. Let stand 5 minutes; remove and discard the beer can and carve the chicken.

4 - 6 Servings

Grilled Spare Ribs with Barbeque Sauce

2 slabs pork spare ribs (2½ pounds each)

2 tablespoons chili powder

coarse salt and ground pepper

barbeque sauce (we like President's Choice Smokin' Stampede!)

1 Preheat oven to 400°

2 Season ribs with chili powder, salt and pepper. Stack slabs on double layer of aluminum foil; wrap tightly. Place on rimmed baking sheet.

3 Bake until meat is fork tender, 1½ to 2 hours.

4 Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid.

5 Brush ribs generously with barbeque sauce; grill until nicely browned, approximately 10-15 minutes. Serve with extra sauce.

Serves 4-6

NOTE: Recipe can be doubled, tripled etc.

Tarte Tatin

1 cup sugar

2 ounces butter (1/2 stick), softened and cut into 2-3 chunks

6 medium apples

10" square of puff pastry

1 Preheat oven to 400°. Peel apples and cut in half, removing cores.

2 Put sugar into a 9-inch, oven safe skillet. Cook over medium heat on stovetop until sugar is a deep brown. Stir in butter with a spatula, then turn off the heat and let caramel rest for 5 minutes.

3 While caramel is resting, roll out the puff pastry a few times on a very lightly floured surface to make sure it is large enough to cover the skillet and to smooth out any wrinkles. Cut a 1/2 inch vent (slit) in the centre of the pastry.

4 Arrange apples in the cramel so that there are no open spaces between them (either the cut side or the round side of the apples can face up). Place puff pastry over apples and tuck the edges lightly around the apples.

NOTE: Don't worry if the pastry is square and the skillet round, just tuck in the corners around the apples.

5 Bake in oven until golden brown and the apples are soft when poked with a sharp knife, about 25 - 30 minutes. Remove skillet from oven and let sit for about 1 minute. Place a large serving plate on top of the skillet and, carefully, turn tart out onto the platter. Serve while hot, with ice cream or lightly sweetened whipped cream.

Serves 4-6

Sauteed Chicken in Mustard-Cream Sauce

4 boneless, skinless chicken breast halves

Coarse salt and freshly ground pepper

2 tablespoons olive oil

1/4 cup dry white wine or chicken broth

1/2 cup heavy cream

2 tablespoons Dijon mustard (I prefer a grainy mustard)

1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)

1 Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, 10-12 minutes. Transfer to a plate; keep warm.

2 Pour the wine (or chicken broth) into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.

3 Pour any accumulated cooked chicken juices into the sauce. Right before serving, drizzle the cream sauce over the chicken.

Serves 4

Slow-Cooked Pulled Pork

1 medium onion

1/2 cup ketchup

1/3 cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

2 tablespoons sweet paprika

2 tablespoons Worcestershire sauce

2 tablespoons yellow mustard

1 1/2 teaspoons salt

1 1/4 teaspoons ground black pepper

4 pounds boneless pork shoulder blade roast (fresh pork butt - cut into 4 pieces)

12 soft sandwich buns or ciabatta rolls (warmed)

1 In 4 1/2 to 6 quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

2 Cover slow cooker with lid and cook mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very well done. Alternatively, cook in a small dutch oven at 200 degrees for 4-6 hours.

3 With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly (if using dutch oven, cook sauce in dutch oven or transfer to saucepan over high heat on stovetop). 

 

4 While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker, or dutch oven, and toss with sauce to combine. Cover slow cooker, or dutch oven, and heat through on high setting if necessary.

4 Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. 

Serve sandwiches with pickles, potato chips and hot sauce if you like.

Cod Croquettes with Sweet Red Pepper Gravy

1 lemon
1 1/4 pounds fresh cod
1/4 cup vegetable oil
2 teaspoons seafood seasoning blend
2 ribs celery and their greens, finely chopped
1 small yellow onion, peeled and finely chopped
2-3 tablespoons fresh thyme leaves, chopped
3-4 tablespoons fresh flat-leaf parsley, chopped
1 egg
2 cups plain breadcrumbs
2 tablespoons butter
1/2 sweet red pepper, finely chopped
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock

1 Bring 1/2 inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish with some lemon juice and salt and add to simmering water. Cover pan and cook fish for 8 minutes.

2 Remove and flake fish into a bowl. Discard water and wipe out pan, reutrning it to medium heat. Add 1/4 cup vegetable oil to the pan. Add reserved lemon zest, seafood seasoning, celery, onion, thyme and parsley to fish. Add egg and 1 cup of the breadcrumbs. Form 8 fish patties and coat with remaining breadcrumbs to "set" the patties.

3 Cook the patties in the oil for 4-5 minutes on each side until golden. Reserve under foil or in warm oven.

4 Return skillet to heat again over medium heat. Melt in 2 tablespoons of butter, then add the sweet red bell pepper and shallot and cook for 2-3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, then season with salt and pepper to make savoury red pepper gravy.