Classic Tourtière for Eight

Ingredients

1-1/2 cups cubed peeled potato
2 lbs lean ground pork
2 cups sliced mushrooms
3/4 cup (finely chopped celery
3/4 cup chicken stock
2 onions, finely chopped
3 cloves garlic, minced, optional
3/4 tsp salt
1/2 tsp each pepper, dried savory and thyme
1/4 tsp each ground cloves and cinnamon
1 bay leaf
1 egg yolk

Pastry for a 9" double crust pie

Preparation

1 In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

2 Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.

3 Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.

4 On lightly floured surface, roll out 1/2 of the pastry to scant 1/4-inch thickness. Fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.

5 Mix egg yolk with 2 tsp water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.

6 Bake in bottom third of 400°F oven until hot and golden brown, about 50 minutes.

Cranberry Maple Lemon Rice Pudding

½ cup Arborio rice

3 cups milk (homogenized is best)

3 tablespoons pure maple syrup

¼ cup dried cranberries, cherries or blueberries (or a mixture of all 3), chopped if large

Grated zest of 1 lemon

Ground cinnamon

1 In a heavy saucepan, bring rice, milk and syrup to a boil over medium heat, stirring often.

2 Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Stir in cranberries (or other fruit) and half the lemon zest; cover and simmer for 5 to 10 minutes longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling).

3 Serve hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with remaining lemon zest, dividing equally, and cinnamon.

4 to 6 servings

Orange Popovers

3 large eggs, at room temperature

1 tablespoon(s) sugar

1 teaspoon(s) finely grated orange zest

1 1/4 cup(s) milk

4 tablespoon(s) unsalted butter melted

1 1/4 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/2 teaspoon(s) salt

Directions:

1 Preheat the oven to 425 degrees F. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.

2 Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.

Greek Chicken with Olives and Artichokes

3 tablespoons olive oil

12 chicken drumsticks (4 lbs)

1 medium white onion, chopped finely

3 cloves garlic, crushed if using

1½ tablespoons finely grated lemon peel

1½ cups chicken stock

½ cup dry white wine

12-ounce jar marinated artichokes, drained, quartered

1 lb dried orzo pasta

3 tablespoons finely chopped fresh oregano

1 cup pitted Kalamata olives

1½ tablespoons finely grated lemon peel

¼ cup fresh lemon juice

1 Heat half of the oil in large heavy-bottomed pot; cook drumsticks, in batches, until browned all over. Remove chicken from pot and set aside.

2 Heat remaining oil in same pot; cook onion and garlic, if using, stirring until onion softens. Add 1½ tablespoons of lemon peel, stock, wine and artichokes; bring to a boil. Return drumsticks to pot, reduce heat; simmer, covered, 20 minutes. Uncover; simmer, about 10 minutes or until drumsticks are cooked through.

3 Cook orzo in pot of boiling salted water, uncovered, until just tender; drain.

4 Remove chicken from pot; stir in oregano, olives, 1½ tablespoons of lemon peel and lemon juice into sauce. Serve chicken with sauce on orzo.

Serves 4

Apple Purses

⅓ cup unsalted butter

⅔ cup brown sugar

4 baking apples i.e. spy's, pink lady, peeled, quartered and cored

1 teaspoon grated lemon rind

½ teaspoon cinnamon

1 teaspoon ginger

½ package frozen puff pastry (sheets)

1 egg, beaten with a pinch of salt

1 Preheat oven to 400F

2 Combine butter and brown sugar in a skillet over medium-high heat. Add apples and cook until sauce is caramelized and apples are cooked, about 10 minutes. Add lemon rind, cinnamon and ginger. You will have about 2 cups of cooked apple.

3 Cut puff pastry sheet into 4 5x5-inch squares. Place pieces on ungreased baking sheet, divide apples among them. Bring up the 4 corners and seal with beaten egg. Brush the entire pastry with egg mixture.

4 Bake for 15 to 20 minutes or until pastry is golden. Cool 10 minutes, then serve with ice cream.

Serves 4

Baked Fish Fingers with Greek-Yogurt Dip

¼ cup all-purpose flour

2 eggs

2 cups cornflakes, crushed (crush cornflakes by placing them in a bag and smashing with a rolling pin)

3 tablespoons chopped fresh dill

½ teaspoon salt

14 ounces cod (if frozen let thaw)

½ cup fat-free plain Greek yogurt

2 tablespoons finely chopped dill pickles

2 tablespoons finely chopped fresh dill

Oil cooking spray

lemon wedges optional

1 Preheat oven to 450F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tablespoon fresh dill and salt in a third dish.

2 Pat fish dry with paper towels. Cut into long sticks, approximately 15 pieces. Dip each piece first in flour, then in eggs, then in cornflake mixture. Lay on baking sheet. Light spray tops with oil.

3 Bake in centre of oven until golden brown, flipping halfway through, about 10 mins. (Total cooking time 20 mins.)

4 Stir yogurt with pickles and remaining fresh dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.

Serves 3 - recipe can be doubled

Chickpea Chicken Noodle Soup

3 tablespoons extra-virgin olive oil

4 ounces spaghetti, broken into small pieces

1 carrot, thinly sliced

2 cloves garlic, chopped if using

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

¾ cup chopped fresh cilantro

4 cups low-sodium chicken broth

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can diced tomatoes

Kosher salt and freshly ground pepper

2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced

1 Heat the olive oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, if using, cumin, cinnamon and half of the cilantro; cook, stirring , until the spices are toasted, about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.

2 Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.

Serves 4

Tuna Casserole

Coarse salt & ground pepper

¾ pound tubetti or elbow macaroni

1 cup panko (Japanese breadcrumbs)

2 tablespoons Parmesan, grated

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 yellow onion, diced small

3 tablespoons all-purpose flour

2½ cups low-sodium chicken broth

1½ cups whole milk

2 cans (6 ounces each) solid light tuna packed in water, drained and flaked

1 cup frozen peas, thawed

1 Preheat oven to 425ᴼ. In a large pot of boiling salted water, cook pasta 2 minutes less than the package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan and 2 teaspoons olive oil.

2 In pot, heat 2 tablespoons oil over medium-high heat. Add onion, season with salt and pepper and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.

3 Transfer tuna mixture to a 9x13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17-20 minutes. Let cool for 10 minutes before serving.

Serves 8

Ricotta Gnudi with Brown Butter and Sage

3 eggs

1 425 g tub ricotta cheese

¼ cup all-purpose flour

½ cup cup freshly grated Parmesan cheese

1 teaspoon salt

6 tablespoons butter

12 fresh sage leaves

Pepper

1 In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Chill gnudi mixture for 15 minutes.

2 Bring a large pot of salted water to a gentle simmer. Form gnudi into 24 rough balls using 2 soup spoons. Gently drop each off the spoon into simmering water. Simmer gnudi about 2-3 minutes, or until cooked through. Drain and reserve on a baking sheet. (Gnudi can be made in advance up to this point and kept for 4 hours in fridge).

3 Melt butter in large frying pan over medium heat. Add sage leaves and cook about 5 minutes., or until butter is browned. Add gnudi. Gently toss and cook about 5 minutes, or until gnudi are heated through, lowering heat so butter doesn't over brown.

4 Divide among 6 bowls. Garnish with pepper and additional Parmesan, if desired.

Makes 6 appetizer servings

Hearty Quinoa & Bean Soup

1 tbsp vegetable oil

1 onion, chopped

1 carrot, diced

2 garlic cloves, minced optional

1 tsp cumin

1 tsp ground coriander

⅓ cup dry quinoa

2 cups vegetable broth

1 540-ml can white kidney beans, drained and rinsed

2 cups baby spinach

1 Heat a large saucepan over medium. Add oil, then onion, cumin, coriander and quinoa. Cook for 2 more minutes. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 minutes more.

2 Stir in beans and spinach.Cook until beans are hot and spinach is wilted, 2-3 more minutes.

3 Serve immediately.

4 Servings

Herbed Roulade with Prosciutto and Cheese

2 eggs

¼ cup milk

1 tbsp Dijon mustard

1 cup bread crumbs

½ cup chopped parsley

1 medium onion, grated

2 garlic cloves, minced optional

1 lb ground beef

1 lb ground pork

⅓ cup chopped dried cranberries

2 cups packed baby spinach

6 slices prosciutto

6 slices provolone, cut in half

1 Preheat oven to 400F. Line a large rimmed baking sheet with 2 layers of parchment paper. Set aside.

2 Whisk eggs with milk and Dijon in a large bowl. Stir in bread crumbs, parsley, onion and garlic, if using. Add meat and cranberries. Season with fresh pepper. Using your hands, work until evenly mixed.

3 Firmly press meat mixture onto prepared pan and shape into a 12"x12" square. Smooth top. Scatter spinach leaves over top, covering meat. Arrange prosciutto slices on top of the spinach. Lay provolone over top prosciutto. Press down on provolone to flatten toppings.

4 Grasp bottom corners of top layer of parchment and firmly roll meat mixture into a tight pinwheel log, pressing on the cheese to keep all ingredients in place. Continue rolling and slide onto bottom layer of parchment seam-side down. Discard top parchment. Seal ends to prevent cheese from oozing out during baking.

5 Bake in centre of oven until meat is golden and a thermometer inserted into the thickness part of roulade reads 160F, about 35 minutes. Lest rest for 5 minutes. Slice and serve.

8 Servings

Saucy Apple Cake

Cake

1 cup sugar

¼ cup butter, cubed, at room temperature

2 eggs

1 cup all-purpose flour

1 tsp cinnamon

1 tsp baking soda

¼ tsp salt

2 cups chopped peeled apples (McIntosh or Gala)

Sauce

½ cup brown sugar

½ cup white sugar

½ cup 18% cream

¼ cup butter

1 Preheat oven to 350ᴼF. grease a 9" square cake pan.

2 In a large bowl, beat together sugar, butter and eggs until light and fluffy.

3 Combine flour, cinnamon, baking soda and salt. Stir into batter with apples. Spread in prepared pan.

4 Bake for 30-40 minutes, or until centre of cake springs back when lightly touched or a toothpick comes out clean.

5 To make sauce, combine sauce ingredients in a small saucepan. Bring to a gentle boil and cook, stirring, until slightly thickened.

6 Serve cake warm with warm sauce.

Serves 8

Baked Ravioli with Chicken Sausage

• 16 ounce(s) fresh or frozen cheese ravioli, or up to 18 ounces, if desired
• 1 tablespoon(s) olive oil
• 6 ounce(s) fully cooked chicken sausage links, sliced
• 2 cup(s) marinara sauce
• 1 cup(s) grated mozzarella

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Directions

1. Heat oven to 400 degrees F. Cook the ravioli according to the package directions, drain, and return them to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until brown, 2 to 3 minutes.
3. Toss the ravioli with the marinara sauce and sausage and transfer to a shallow 2-quart baking dish.
4. Sprinkle with the mozzarella and bake until bubbling and beginning to brown, 20 to 25 minutes.

Serves 4

Cornmeal-Cheddar Biscuits

1. 3 cups all-purpose flour
2. 4 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups)
3. 3/4 cup stone-ground cornmeal
4. 2 tablespoons sugar
5. 1 1/2 tablespoons chopped thyme
6. 1 tablespoon baking powder
7. 1 1/4 teaspoons salt
8. 3/4 teaspoon baking soda
9. 1 stick (4 ounces) cold unsalted butter, cut into tablespoons
10. 1 1/2 cups buttermilk
11. 2 large egg yolks

1 Preheat the oven to 400°. In a bowl, using a fork, stir the flour, cheese, cornmeal, sugar, thyme, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

2 In a small bowl, whisk the buttermilk with the egg yolks. Add the liquid ingredients to the dry ingredients and stir with a fork until a dough forms.

3 Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible. Transfer the biscuits to a baking sheet. Gather the dough and repeat, handling the dough as little as possible.

4 Bake the biscuits in the upper and lower thirds of the oven for 18 minutes, or until golden; switch the pans halfway through baking. Transfer the biscuits to racks and let cool slightly and serve.

Braised Leek-Stuffed Chicken Thighs

1 leek (white and light green parts only)

½ cup chicken stock

1 tablespoon olive oil

¾ teaspoon white wine vinegar

Pinch each salt & sugar

6 thin slices prosciutto

¼ teaspoon freshly ground pepper

6 fresh sage leaves

6 boneless skinless chicken thighs

1. Julienne leek; place in saucepan with all but 1 tablespoon of the stock. Add 2 teaspoons of the oil, vinegar, salt and sugar; bring to boil. Reduce heat to medium; cook until liquid has evaporated and leek is tender, 8-10 minutes. Let cool.

2. Place 1 prosciutto slice on work surface; sprinkle with a pinch pepper. On top, layer sage leaf, 1 chicken thigh and a sixth of the leek mixture. Roll up prosciutto and chicken ; place in lightly oiled baking dish. Repeat with remaining ingredients.

3. Brush rolls lightly with remaining oil.

4. Bake in centre of 400ᴼ oven for 25-30 minutes.

Chicken Divan

Ingredients

• 2 (10-ounce) packages frozen broccoli, chopped - I use fresh and cook to al dente first
• 6 cups shredded chicken, cooked - I use packaged cooked chicken cut into bite-sized pieces i.e. Lilydale
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated sharp Cheddar
• 1 tablespoon fresh lemon juice
• 1 teaspoon curry powder
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes. Recipe can be cut in half.

B.C. Blueberry Council's - Blueberry Watermelon Frosty

• 1 container (6 ounces) frozen lemonade or limeade concentrate, unthawed
• 2 cups fresh blueberries
• 2 cups watermelon cubes, seeds removed
• 1 cup ice cubes

In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed.

Lemon Frittata with Leeks and Goat Cheese

A sunny recipe for a dreary day!

makes 1 10-inch frittata

7 eggs
1 lemon, zested
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper

1 Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.

2 Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.

3 Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.

4 When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Slice and serve immediately.

Fresh Salmon Burgers with Dill

1 large lemon
1/4 cup light mayonnaise
1 pound salmon fillet, skin removed
1/4 cup (loosely packed) fresh dill, chopped
2 green onions, thinly sliced
1/2 cup plain dried bread crumbs
Salt
Nonstick coking spray
4 hamburger buns, split and toasted
Green-leaf lettuce leaves

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Directions

1. Prepare outdoor grill for direct grilling over medium heat.
2. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
3. In small bowl, stir lemon juice and 1/2 teaspoon lemon peel with mayonnaise until blended. Set lemon-sauce aside. Makes about 1/3 cup.
4. With large chef's knife, finely chop salmon; place in medium bowl. Add dill, green onions, 1/4 cup bread crumbs, 3/4 teaspoon salt, and remaining 1⁄2 teaspoon lemon peel to salmon; gently mix with fork until combined. Shape salmon mixture into four 3-inch round burgers.
5. Sprinkle both sides of burgers with remaining bread crumbs. Spray both sides of burgers with nonstick spray.
6. Place burgers on hot grill rack. Cook burgers 6 to 8 minutes or until browned on the outside and still slightly pink in the center for medium or until desired doneness, turning burgers over once.
7. Serve burgers on buns with lettuce and lemon mayonnaise.

Risotto with Chicken, Peas and Crispy Proscuitto

3 cups chicken stock

3 cups water

¾ tablespoon butter

3 tablespoons olive oil

1 small onion, chopped finely

2 cups arborio rice

½ cup dry white wine

12 ounces boneless, skinless chicken breasts, chopped coarsely

2 gloves garlic, crushed - optional

1½ cups frozen peas

6 slices proscuitto

3 tablespoons finely shredded fresh sage

1 Place stock and water in pot; bring to a boil. Reduce heat; simmer, covered.

2 Heat butter and half of the oil in large pot; cook onion, stirring until soft. Add rice; stir rice. Add wine, cook, stirring, until liquid is almost evaporated.

3 Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, 1 cup at a time, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.

4 In another skillet, heat remaining oil; cook chicken, stirring, until cooked through. Add garlic; stir until fragrant. Stir chicken mixture and peas into risotto.

5 Cook proscuitto in same skillet until crisp; drain on paper towels then break into chunks. Stir sage and half of the proscuitto into risotto; sprinkle remaining proscuitto over individual risotto servings.

Serves 4

Ruby Tuesday's Pasta Salad

INGREDIENTS
Salad:

• 8 ounces macaroni, cooked and drained
• 8 ounces ham, 1/4" cubed, about 2 cups
• 8 ounces sharp cheddar cheese, 1/4" cubed
• 1 (10-ounce) package frozen peas, cooked and drained

Dressing:

• 3/4 cup sour cream
• 3/4 cup mayonnaise (not salad dressing)
• 1/4 cup lemon juice
• 1/2 cup grated parmesan or Romano cheese
• 2 teaspoons dried tarragon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS
In a large bowl combine salad ingredients.
In a smaller bowl, mix dressing ingredients. Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.
Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)

The Ruby Tuesday recipe is ready to serve...enjoy the appetizer ! Nice !

Coronation Chicken Sandwich - DIVINE!!!

INGREDIENTS

Two slices of good, fresh, unbuttered brown or granary bread

About 2 ounces of roasted chicken breast

A generous dollop of Coronation sauce (see method below)

Sea salt and coarse-ground black pepper

1 tablespoon of good mango chutney

A small handful of toasted almonds

4 slices of vine-ripened tomato - optional

A handful of fresh, mixed lettuce leaves (we use iceberg, frisee)

For the Coronation sauce:

1 teaspoon of tomato puree

1 tablespoon of mayo

1/2 teaspoon of Madras curry paste

A pinch of Allspice 1 dried apricot, finely chopped

A dash of lemon juice

A sprig of coriander, roughly chopped

1 teaspoon of thick cream

Sea salt and coarse-ground black pepper

PREPARING THE FILLING

1. To make the Coronation sauce, mix all of the ingredients together in a bowl with a small whisk and add the salt and pepper to taste. Add the chicken to the bowl mix thoroughly and set aside.

2. Toast the almonds under the grill, turning occasionally, until they’re a rich, golden colour.

3. Cut four slices of tomato.

MAKING THE SANDWICH

1. Use two forks to spread the chicken and Coronation sauce mix onto the bottom slice of bread

2. Season with sea salt and coarse ground black pepper.

3. Add the mango chutney and spread to the edges of the sandwich.

4. Scatter the almonds evenly on the mango chutney.

5. Arrange the tomatoes and top with the handful of fresh, mixed lettuce leaves.

6. Put the second slice of bread on and cut in half diagonally with a sharp knife.

Makes 1 divine sandwich ... increase ingredients proportionately for however many sandwiches you want!!

Easter Bunny Cake!!!

Ingredients

• 1 (18.25 ounce) package white cake mix
• 3 3/4 cups flaked coconut
• 1 (16 ounce) container vanilla frosting - I actually use 2
• 30 gumdrops
• 4 black licorice strips
• red food colouring

Directions

1. Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter as directed on package. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
2. When cooled, place one whole 9 inch cake layer on large serving tray (or large piece of cardboard covered with foil), forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears, as above. Use concave shaped piece for the bow tie, place about 1/2 inch below head.
3. Frost entire bunny covering top and sides of bunny. Pat 3¾ cup coconut evenly over top and sides. Dye some of the coconut pink for the middle of the ears using a small amount of red food dye. Decorate the bunny face and bow tie with gumdrops and use the licorice to make whiskers and mouth.

A fun project for the whole family!!!