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