Cheesy Potato Cassserole

                                                     (aka "Funeral Potatoes"}

This is an easy, tried, and true recipe (thanks to my friend, Dona) that is perfect for a special meal, a treat for your family, or especially for a potluck! The ingredients are reasonable in cost, the prep time is quick and all you have to remember is to give it a bit more time in the oven if your stove is as slow as mine. It got a rave review at our last potluck here at our complex.

Ingredients

1lb package of shredded hashbrowns

1  can of Condensed Cream of Potato Soup

16 oz tub of sour cream

 2 c shredded Cheddar Cheese 

1/4 c green onions

1 tsp salt  (approx.)

1/2 tsp pepper

Optional: 1/2 c of crushed French Onions

Preparation

Butter or spray a 13x9-inch baking pan or casserole dish. Preheat oven to 350 degrees. Mix all the ingredients together. Pour into the pan and cover with foil. Bake for approximately 45 minutes to one hour. Remove foil and allow to brown for 15 minutes. PLEASE NOTE: Topping with panko, crushed cornflakes, or French Onions before baking adds a bit of a crunch! 

Oven-Roasted Vegetable Medley

                

                                            
This is one of our absolute favorite dinner sides - in fact, we have been known to make a whole meal out of it. The best part about it is you can use almost any vegetables, especially root veggies since they seem to work best. I will give you the ingredients as I used them last time. Sooooo tasty!

Oven Roasted Vegetables:
Preheat oven to 400 degrees. Line a 9x13 inch pan with heavy duty foil.
              

Ingredients

• small red potatoes, cut into 4 pieces each (scrubbed, skin-on)
• baby carrots or washed and scrubbed regular carrots chopped into large chunks
• green peppers - wash, remove seeds and chop into chunks
• zucchini - wash and cut into chunks or thick slices
• onions - either whole baby onions or any other type peeled and cut into chunks.
• Garlic cloves if desired **I stopped here but you can also add turnips or rutabaga or parsnips (if you like them) **
• olive or canola oil
• Italian seasoning, rosemary, smoked paprika, salt and pepper

Preparation

1. As you chop your veggies, place in a large bowl. Drizzle with about 1/4 c or so of oil along with your favorite seasonings. Toss gently to thoroughly coat
2. Dump carefully into a foil-lined pan and spread out evenly for consistent roasting.
3. Place on the middle rack of the pre-heated oven and roast for approximately 40-45 minutes, until vegetables are tender and turning golden brown.

Excellent when served with roasted turkey or chicken or with BBQ or grilled meat. This made enough for a few meals for us. Bonus!!

Strawberry Pretzel Salad

A little bit sweet, a little bit salty and totally delicious. That is the only way to describe this recipe that I found while surfing the 'net. Everyone enjoys this tasty treat - perfect as a light summer dessert, a side dish at special occasions or to bring along for a potluck. Whether you prefer the saltiness of pretzels or the taste of graham cracker crust, this versatile dish is just right either way.

Ingredients:

• 2 c crushed pretzels
• 3/4 c melted butter or margarine
• 1 tbsp granulated sugar
• 1 8 oz box of cream cheese
• 1 small container of Cool Whip
• 1 c confectioners sugar
• 1 pkg of strawberry jello (6 oz.)
• 2 c boiling water
• 10 oz container of frozen strawberries

Directions

1. Preheat oven to 400 degrees F.
2. Combine pretzels, margarine and sugar for the first layer. Or make a graham wafer crust with crushed wafers, butter and sugar. Put first layer into 9x13 pan.
3. Bake for 8 minutes. Remove to cool.
4. For the second layer, beat sugar into the cream cheese and fold in the whipped topping. Spread over cooled base.
5. Third layer: mix jello with boiling water. Stir to dissolve. Stir in frozen strawberries.
6. Mix together and set aside for 10 minutes. Pour over the cream cheese mixture.
7. Refrigerate until firm. Cut into squares and serve.

Scalloped Potatoes (Escalloped Potatoes) au Gratin

Here's a dish that seems to be French in nature but American/Canadian in flavor. It's just right for those cool fall and winter evenings, when you are craving something warm and comforting. Perfect with everything from roast to ham, and great for a special dinner or potluck. You can't beat a good scalloped potato dish as a crowd- or family-pleaser. (p.s. 'au gratin' means 'with cheese,' for those who may not know). Hint: You will want enough milk to cover the potatoes/onions before baking. As you can see, it evaporates slightly and puffs up the sides to create the tasty golden crust.

Scalloped potatoes au gratin

Ingredients

• 4-6 potatoes, peeled and thinly sliced
• 1 large sweet onion, peeled and thinly sliced
• 1/4- 1/2 stick of butter or margarine
• 2 tbsp corn starch or flour
• 1 1/2 to 2 c scalded milk
• 1/2 pkg (6 oz or so) grated sharp cheddar cheese

Directions

1. Heat oven to 350 F.
2. Mix potatoes and onions and place in greased 8c casserole
3. Dot with little pieces of butter or margarine and sprinkle with corn starch or flour
4. Heat milk until scalded (steaming but not boiling)
5. Pour over the potatoes and onions; ensure they are totally covered
6. Sprinkle with grated cheese
7. Bake in 350 F oven, on middle rack, for approximately 45 minutes until the potatoes are tender and the top is golden and puffy.

Cheesy Zucchini Boats

Here's a recipe for the cheese-lover in your home who may or may not be fond of zucchini (almost all of us have 'one of those' in the home). It's easy, impressive looking and tastes delicious.

Cheesy Zucchini Boats

Ingredients (for 4 servings)

• 2 medium zucchini
• 1/2 lb ground turkey
• 1 bell pepper, red or green, finely chopped
• 1/4 c chopped red onion
• grated cheddar cheese (or your favorite)
• 2 cloves garlic, finely chopped
• 1/2 c salsa, commercial or home-made
• 2 crusts of bread torn into crumbs (you may prefer croutons)
• approx. 2 tsp canola oil

Preparation

1. Halve, clean out and scrape zucchinis, leaving approximately an inch all around
2. Cut zucchini innards into cubes (after discarding seeds and stringy bits)
3. Brown ground turkey in oil with onion and pepper until no pink remains. Mix in garlic and zucchini cubes and saute for approximately 2-3 extra minutes (until soft)
4. Transfer mixture to bowl and add remaining ingredients, except cheese, folding together gently.
5. Pile into zucchini shells, topping with grated cheese
6. Bake in 350 degree oven for 20 to 30 minutes, until cheese is melted and zucchini tests 'soft' when poked with a fork.
7. Cool 5 minutes to 'set' and then serve as a main or side dish.

Vegetable Stir-Fry

I love stir-fries. I could eat them every day of the week, slightly changing the sauce, spices and veggies and never get sick of them. The stir-fry I made last night was exceptional, and very simple. I wanted to share it with you.

Vegetable Stir-Fry

Ingredients:

• 2 tomatoes, chopped
• 1 zucchini, thinly sliced
• 1/2 sweet onion, thinly sliced
• 1 red pepper, thinly sliced
• 2 cloves garlic, finely chopped
• soy sauce, approx. 2-3 tbsp
• 2 tsp ginger, peeled and thinly sliced (I used powder)
• salt to taste
• 2 tsp light golden sugar
• 1 tbsp canola oil

Directions

1. Place oil in wok or large frying pan. Heat slightly on medium 
2. Add ginger, garlic and vegetables. Stir fry for a couple of minutes
3. Sprinkle with soy sauce, salt and sugar
4. Stir-fry (covered) until vegetables are tender and most of the liquid has been absorbed, about 10 minutes. If you want a sauce to pour on top of rice, add approx. 1 tbsp cornstarch mixed with 1/4 c water and cook an additional minute or 2.

Tuna Antipasto

There's "antipasta" and "antipasto" and then there's this - one of my favorites that I first tried at a neighborhood supermarket in Winnipeg. One of my absolute anytime favorites, it cans very well and keeps in the 'fridge for a long time plus it's got more zippidy-doo-dah than any other antipasto recipe I have tried. 


Tuna Antipasto

Ingredients

• 1/2 c oil (olive, preferably)
• 4 cloves garlic, crushed
• 3 green peppers & 3 red peppers (sweet), diced
• 2 tins mushrooms, drained OR 1 lb mushrooms - sliced (optional)
• 2 tins solid white tuna
• 1 bay leaves
• 2c sliced ripe olives
• 1 c stuffed green olives, sliced
• 2 1/2 c chopped sweet pickles
• 1 c pickled white onions, chopped
• 1 1/2 c tomato sauce
• 2 c ketchup
• 1 c vinegar

In large saucepan, heat oil and simmer peppers and mushrooms. Add rest of ingredients, mix well and continue to simmer for 10 minutes. Put in to sterilized pint jars and seal. Process in boiling water bath for 30 minutes. Store in refrigerator.

Cobb Salad with

Cobb Salad with French Dressing Hollywood Brown Derby, Disney-MGM Studios  Ingredients 1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine lettuce 2 medium tomatoes, blanched and peeled 1 1/2 cups cooked turkey breast, diced 1 avocado 3 eggs, hard-cooked 1/2 cup blue cheese, crumbled 6 strips crisp bacon, crumbled 2 tbsp. chopped chives Preparation Finely chop all greens, reserving some watercress for presentation. Arrange in salad bowl. Cut tomatoes in half, remove seeds and dice one. Also dice the turkey, avocado and eggs.  Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens.  Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below) and place on chilled plates with a watercress garnish. Serves six. BROWN DERBY OLD-FASHIONED FRENCH DRESSING 1/2 cup water 1/2 tsp. sugar 1 1/4 tbsp. salt 1 1/2 tsp. Worcestershire sauce 1 clove garlic, chopped 1/2 cup red-wine vinegar Juice of 1/2 lemon 1/2 tbsp. ground black pepper 1/2 tsp. English mustard 1/2 cup olive oil 1 1/2 cups salad oil Blend together all ingredients, except oils, then add olive and salad oils and mix well. Blend well again before mixing with salad.

Cucumber Salad (the Sci-Fi)

A cast member shared this recipe with me, and I am forever grateful. Deliciously cool and refreshing on a hot, humid day.

Cucumber Salad
Ingredients

• cucumbers,very thinly sliced and soaked in lightly salted ice water to keep crisp
• red onions, very thinly sliced
• apple cider vinegar
• sugar to taste

Preparation

1. Drain cucumbers and place in a large bowl
2. Stir in thinly sliced red onions
3. Mix apple cider vinegar with sugar (to taste) and toss all together.
4. Chill in fridge and serve with hamburgers, sandwiches or hot dogs. Best served cold and fresh.

"Red Lobster's" Cheese Biscuits

I am not that much of a seafood lover, with the exception of smoked salmon and tullibee, trout, whitefish, canned salmon and tuna... Well, maybe I am selective in my preferences. But whenever we went to Red Lobster, we had to have their cheese biscuits. Here is a pretty decent "knock-off" version of their recipe, for your dining pleasure. Just remember to keep the butter cold and follow the directions carefully. Pass the biscuits, please!


"Red Lobster's" Cheese Biscuits

Ingredients:

• 2 ½ cups Bisquick baking mix
• ¾ cup cold whole milk
• 4 tablespoons cold butter (1/2 stick)
• ¼ teaspoon garlic powder
• 1 heaping cup grated cheddar cheese

Bush on Top:

• 2 tablespoons butter, melted
• ¼ teaspoon dried parsley flakes
• ½ teaspoon garlic powder
• pinch salt

Directions:

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Stuffed Sweet Peppers for the Slow-Cooker

I love slow-cooker meals. There's something comforting in knowing that a meal is cooking with a minimum of fuss and bother, for you to enjoy when it's ready to eat. It's almost like having someone else cook a meal for you. Here is one of my favorites, originally found in a Taste of Home cookbook:

Stuffed Sweet Peppers

Ingredients

• 6 medium sweet peppers - 2 red, 2 green, 2 yellow
• 1 jar of spaghetti sauce (approx. 14 to 16 oz) divided
• 1 lb bulk uncooked Italian sausage - turkey or other
• 1 c uncooked instant rice
• 1/2 c crumbled feta or blue cheese, or shredded mozzarella or cheddar if preferred
• 1/2 c chopped onions
• 1/2 c chopped tomato (preferably Romas)
• 1/4 c parsley (fresh, minced) or 2 tbsp dried
• 2 tbsp ripe olives
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 3/4 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes

Preparation

1. Cut tops off peppers. Chop tops and set aside.
2. Discard stems and seeds and set pepper cups aside
3. Reserve approx 3/4 - 1 c spaghetti sauce. Pour remaining sauce into a slow cooker
4. Combine sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce
5. Spoon mixture into pepper cups; place in slow cooker.
6. Cover and cook on LOW for 4-5 hours, until peppers are tender and meat is cooked.

Yield: 6 servings.

Oma's's Varenyky (Perogies): a Ukrainian dish

This is a Mennonite dish derived from my family's Ukrainian and Russian heritage. My mom and grandma made them, and I do too, although I am not nearly as precise as they were! They used eggs in their dough, but this recipe somehow seemed less complicated and easier to roll (more elastic).

Verenyky (or perogies) are essentially little pockets of a special stretchy dough filled with lots of good surprises. I have given a variety of suggestions for fillings, based upon experience. They are dreadfully expensive in stores here in Vegas - I would much rather make them myself! FYI: I prefer the potato and cheddar cheese or fruit varieties to the sauerkraut and cabbage. My mom also made them with a mixture of cottage cheese and eggs. That will always be my favorite type.

Verenyky (Perogies)

Ingredients:

DOUGH

•  5 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter, softened
• 1 cup evaporated milk
• 1/2 cup water

FILLING

• 6 medium potatoes, cut into small cubes
• 2 large onions, finely chopped
• 1/2 cup butter
• 1 cup shredded Cheddar cheese
• salt and pepper to taste

OR 

• 2 c cottage cheese (preferably dry curd)
• dash of pepper
• 1 tsp salt
• 1 egg yolk
• 2 tbsp sweet cream

ALTERNATE FILLING:

1 pound sauerkraut

2 large onions, finely chopped

1/2 cup butter

3 cups finely shredded green cabbage

1 cube chicken bouillon

2 teaspoons pepper

    MORE SUGGESTIONS: 

    Canned pie filling or jam (preserves). Fresh apples, peeled and cored, cut into small pieces and cooked in a bit of water with sugar and cinnamon may also be used. The use of rhubarb is also perfect for a traditional farm dessert in fruit perogies, which should be boiled, fried, sprinkled with a bit of cinnamon sugar and then served with ice cream or whipping cream (prepare as above).

DIRECTIONS

1. To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. To make the cottage cheese filling, simply fold all ingredients together in the bowl.
5. Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
6. Bring a large pot of water to a boil. Drop 10 or so perogies into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve with fried onions and sour cream. For best taste, cooled perogies also should be fried in oil and butter for a nice crispy surface. Fruit verenyky may also be fried in oil or butter and served with ice cream or whipping cream.

3 Egg-cellent Egg Roll Recipes

Egg rolls are good food. You can munch them out of hand, or make an elegant presentation with other appetizers. They can serve as part of a main dish or a snack on the run. 


Here are 3 egg roll recipes from the most traditional, to one that's a bit more unusual, to an actual dessert variety! Something for almost everyone...

"Best Egg Rolls"
Here's a recipe given to me by a friend who swears by the result. Sounds delicious to me!


Ingredients

• 1 lb ground pork
• 1 tsp ginger
• 1 tsp garlic powder
• 1 qt peanut oil for frying (or canola oil if you prefer)
• 2 tbsp all purpose flour
• 2 tbsp water
• 2 c shredded cabbage
• 2 oz shredded carrots
• 8 (7 inch) egg roll wrappers (or you can use the smaller wrappers)
• 2 tbsp sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring until pork is no longer pink. Set aside.
2. In another large skillet, heat oil to about 375 degrees or until a bread crumb browns within 20 seconds when dropped into the oil. While oil heats, combine flour and water in a bowl to form a paste. In a separate bowl, combine the shredded cabbage, carrots and reserved pork mixture. Mix together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the mixture on the paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of flour paste on the final corner to help seal.[note: if you use the small wrappers, you won't use more than 1 tbsp per egg roll]
4. Place egg rolls into the heated oil and fry, turning occasionally to brown to a nice golden color. Remove from oil and drain on paper towels (preferably) to absorb the grease and keep crisp. Put on serving plate and top with sesame seeds, if desired.
5. Do not place too many small egg rolls in the oil if you are using the little wrappers. This causes uneven heating and uneven results. No more than 6 - 8 little egg rolls should be fried at any time. If you are using the larger wrappers, all egg rolls may be fried at once. 

Pork & Carrot Egg Rolls - simply delicious

Ingredients

1 lb ground pork

4 grated large carrots 

1 tsp ginger

1 tbsp garlic powder

1/2 pkg small egg roll wrappers

Mix all ingredients in a bowl until thoroughly blended. You may cook the mixture if desired until the pork is no longer pink. Preheat oil (as above). Using approximately 1 tbsp of the mixture, place in each wrapper and wrap and fold as in recipe above. Fry 6-8 egg rolls at a time, letting each dry on paper towel as they are removed from the oil. This recipe lets you taste the natural sweetness of this combination of flavors.

Apple Egg Rolls - who woulda thunk it: dessert in an egg roll!

Ingredients

• 2 apples, pared and chopped
• 1/2 c light brown sugar
• 1/2 c chopped walnuts
• 1 Tbsp lemon juice
• 1/2 Tbsp cinnamon
• 1 Tbsp corn starch
• 1/2 pkg small egg roll wrappers
• sprinkle with powdered sugar after frying

Mix ingredients for filling in a bowl. Wrap and fold mixture (about 1 tbsp at a time) for each egg roll wrapper (as described in first recipe). Deep-fry in vegetable oil. Drain on paper towel and sprinkle with powdered sugar when still warm. A good way to use the rest of the wrappers left-over from the pork and carrot recipe! Hmm, I bet these would be great dunked in caramel ice cream topping as a dip....

Ambrosia Salad

Here's an excellent recipe for a simple, elegant, delicious Ambrosia Salad that our family enjoys at Thanksgiving, Christmas and Easter.


Ambrosia Salad
                                            
Ingredients

• 1 small can (approximately 8 oz) canned crushed pineapples, drained
• 1 can mandarin oranges (approximately 8 oz), drained and crushed
• 1/2 package shredded coconut
• 1 tub (approx. 16 oz) sour cream
• 1/2 package colored mini marshmallows (more if you like a thicker salad)

Mix all ingredients in a large bowl, cover and refrigerate for several hours to blend flavors and let marshmallows soften. Even better the second day.

Sweet Potato Casserole

Here's a nice easy casserole that looks delicious when you're serving turkey or ham - for example, at Christmas or Thanksgiving? One of my all-time favorites with a couple of extra suggestions from my good friends at work.


Sweet Potato Casserole

Ingredients

• 4 large sweet potatoes (yams)
• 1/2 c light brown or golden sugar
• 1/2 stick (1/2 c) butter or margarine
• 1 can of crushed pineapple, well-drained
• 1 bag of mini-marshmallows
• 1 tsp salt, dash of pepper
• pecans (optional)

How to Make This

1. Peel and cut sweet potatoes in cubes. Boil in water with 1 tsp salt added for approximately hot water, until easily pierced by a fork. Remove and drain.
2. In large mixing bowl, use a potato masher to squash the  sweet potatoes (boiled or baked - see below), butter/margarine, golden sugar and crushed pineapple until the potatoes are mashed and the mixture is smooth. Then stir a bit more with a wooden spoon to blend. You can add a dash of nutmeg or cinnamon along with the pepper or salt, if you desire.
3. Turn into a buttered LARGE casserole or 9x13 inch pan. Sprinkle liberally with mini marshmallows. You may also wish to either use chopped or whole pecans to decorate the casserole at this point (this is for my friend who says you have to have pecans on a sweet potato casserole).
4. Bake at 350 degrees for approximately 40 minutes, or until the marshmallows are golden and puffed and the casserole is bubbling. Serve to 6-8 hungry guests.

Cooking Note: Some folks prefer to bake their yams (pierce skin in several places after washing and drying the spuds) on aluminum foil or a cookie sheet for about 3/4 of an hour. You can then scoop out the insides and use for the above dish after mixing them with one egg and a splash of milk. They are drier when prepared this way but the end result is the same.

Fruit Salsa

This is one of the easiest salsas I have found, and my cooking classes went mad for it. You can use any variety of fruit, as long as you use the lemon juice to keep the fruit from browning. The photo is from tasteofhome.com. They have some excellent salsa (and other) recipes there too!

Fruit Salsa

Use any of the following fruits in combination and simply drizzle with a mixture of honey and lemon or lime juice. Always wash, peel and slice or cup fruit into small chunks before tossing with the honey and juice, otherwise the peel can distort the flavor and make it bitter to the taste. Allow to sit (covered) in fridge for approximately one hour or more to blend flavors. Colorful, healthy and delicious! Serve with cinnamon chips or cinnamon toast.


Fruit Combinations

1. Kiwis, peeled cut in small chunks; strawberries, washed and sliced lengthwise; apples, peeled and cored then sliced into thin pieces, canned crushed pineapples
2. Sliced mandarin oranges,strawberries, chopped seedless green or red grapes, apples
3. Oranges, grapefruit, kiwi and apples, peeled and cut into small chunks
4. Oranges (peeled and cut into small chunks), firm bananas (peeled and cut into thin disks), strawberries (washed and sliced lengthwise) and washed blueberries
5. Strawberries, blueberries, grapefruit and apples (as above for preparation)
6. Kiwis (peeled and chopped), strawberries (washed and chopped) and cucumbers (peeled and chopped)
7. Canned crushed pineapple, strawberries, kiwi and raspberries
8. Canned or fresh peaches, blueberries, strawberries or raspberries and canned pineapples
9. Canned peaches (chopped), strawberries, blueberries, sliced blackberries (in season), canned pineapples 
10. Your choice of favorite fruits. Just remember, if you use one "mushy" fruit such as bananas or canned crushed pineapple, balance it with firm fruit such as apples, pears, strawberries or blueberries for texture.

Waldorf Salad

Here is a dish that I considered Canadian until I discovered it's roots at the Waldorf Astoria! Still, it's a Canadian favorite and one that's easy to make and delicious to enjoy!

Some folks use cool whip or yogurt, but I prefer the original recipe. I would suggest adding about 1-2 tbsp of sugar to the dressing for that hint of sweetness. Seedless red grapes or dried cranberries may also be halved and added for color and texture.


Waldorf Salad

Dressing:
2 cups mayonnaise
1 tablespoon cider vinegar (optional, but gives it a bit of "zing.")
2-1/2 tablespoons lemon juice
Dash of salt

Salad:
4 diced apples (Granny Smith, Gala or Red Delicious)
3 stalks celery, diced
1 cup chopped walnuts
Whisk to blend dressing ingredients and set aside. Chop all salad ingredients evenly. Mix dressing with salad ingredients. Chill until ready to serve.

Serves about 6

Cooking 101: Making Gravy

So you've cooked your chicken, roast beast or turkey. Now you really want some gravy to go on those mashed potatoes. Here is a simple recipe for a basic brown gravy to serve with any roasted meat. This was always my job on occasions.

Brown Gravy

Ingredients:

• Drippings from roaster containing chicken, roast, duck, goose, lamb or turkey
• Cornstarch
• Water
• Salt and pepper

Method

1. Remove bird or beast from the pan to a serving dish. Strain the drippings from the roaster using a fine sieve or cheesecloth and return clear liquid to the pan. Scrape sides of pan to get the essence (flavorful part of the roasting process) to the bottom of the pan.
2. Mix cornstarch and water (approximately 2 -4 tbsp cornstarch to 1 c cold water) together in a measuring cup until creamy (yes, this is again a type of roux)
3. Heat the drippings in the pan and slowly pour in the cornstarch mixture, stirring constantly to prevent lumps. A wooden spoon always works best
4. Continue adding water or corn starch/water mix until your gravy is smooth and creamy, to your desired thickness. Heat until simmering.

Note: Adding cornstarch gives you a clearer gravy. Using flour is the traditional method but flour tends to clump more and isn't as clear and attractive. If you leave bits of onion in the gravy, it will be a bit lumpy but more flavorful. Always salt and pepper to your preferences. If your meat has been well seasoned, you won't need to add additional spices. Also, please remember to always mix your starch with a bit of water to add it to a hot liquid, or you will get lumps. Some people like to also add some OXO or the equivalent to the drippings to make gravy. This works well if your fat hasn't browned - it gives it more color and taste.

Cooking 101: White Sauce

I've had a request for white sauce, which is perfect because it's the first thing I ever cooked! My mom taught me this when I was about 9 years old and I have never forgotten.
White Sauce

Basic white sauce can be used as a sauce for meat pies (including pot pies) or perogies and so many other dishes. You can add grated cheese to turn this simple sauce into a cheese sauce for variety, or you can spice it up with the addition of a bit of sherry or other additions to flavor it. The white sauce (also called bechamel) is essentially a mixture of fat and flour (roux) heated until thickened, to which milk is added. It is quite simple and takes few ingredients, but does require constant mixing to keep it smooth and creamy.

Ingredients

• Approximately 2 -3 tbsp butter (not margerine) for each cup of prepared sauce
• Approximately 2 tbsp white flour
• Dash of salt and pepper
• 1 c milk

Preparation

1. Place butter in a cold sauce pan and heat on medium until the butter sizzles.
2. Add flour to butter, creating a thick paste. Continue to stir for 1-3 minutes - the longer you heat the roux, the darker the sauce will be!
3. Slowly pour in 1/2 c milk, stirring constantly with wooden spoon to break up lumps and make a smooth creamy mixture. The spoon apparently stops the building up of glutens and keeps the integrity of the sauce.
4. Add additional 1/2 c milk a bit at a time, stirring constantly, until you get your desired consistency. Simmer on low until thick and creamy.

If it gets too thick, slowly add a bit more milk and stir. If it's too runny, mix a bit of flour in 2 tbsp of milk and add to the sauce. It takes experimenting to get it just right. This recipe may be doubled.