Judy Page 1 20/06/2010

Second Year 2007

Gail’s House

Judy Page 2 20/06/2010

Table of Contents

Appetizers

Houmous with Pita Leanne – Year 1 Page 3

Mediterranean Asparagus Tart

Judy – Year 4 Page 3

Rice Wrapper Roll-Ups Judy – Year 4 Page 3

Soups

Mushroom Pumpkin Soup Judy – (submitted) Page 4

Pumpkin Coconut Soup Terri – Fall Lunch Year 3 Page 4

Shelly’s Soup Shelly – Year 2 Page 4

Rona’s Roasted Red Pepper Soup

Jacquie – (submitted) Page 5

Salads

Asparagus Salad Judy – Year 2 Page 6

Bean and Cauliflower Vinaigrette

Judy - Page 6

Bulgar Salad with Green Onion Vinagrette

Jacquie – Year 3 Page 6

Chicken Vegetable Salad with Maple Vinagrette

Jacquie – Year 1 Page 7

Committee Salad Jacquie – Year 3 Page 7

Greek Salad with Chicken Shelly – Year 1 Page 8

Mango Pepper Salad Judy – Year 1 Page 8

Roquefort Pear Salad Maureen – Year 4 Page 8

Spring Pea Salad Terri – Year 1 Page 9

Taboullah (Couscous Salad) Judy – Year 1 Page 9

Three Bean Salad Gail L. – Year 1 Page 9

Tuna Salad Judy – Year 1 Page 10

Entrees

Beef and Bacon Bourguignon

Gail S. – Year 4 Page 11

Fresh Rolls with Peanut Dipping Sauce

Judy – Year 3 Page 12

Maple Lime Glazed Salmon Terri – Year 2 Page 13

Mussels Over Pasta Jacquie – Year 2 Page 13

Parmesan Baked Zucchini and Tomatoes

Jacquie – Year 4 Page 13

Root Veggie Torte Leanne- Year 2 Page 14

Two Hour Kabobs Terri & Leanne – Year 3 Page 14

Desserts

Apple Galette Gail L.– Year 2 Page 16

Easy Dump Cake Maureen – Year 4 Page 16

Fresh Fruit Tart Gail L. – Year 2 Page 16

Fruit Pizza Judy – Year 1 Page 17

Hazel’s Bible Cookies Gail S. – Year 3 Page 17

Romanian Lazy Cookies Gail L. – Year 3 Page 17

Beverages

Mom’s Lemonade Syrup Judy – Year 1 Page 19

Other

Environmentally Friendly Stain Removal Tips

Judy – just because I love you

Page 20

Judy Page 3 20/06/2010

Appetizers

Hummous and Pita (Leanne)

Go to Opa‟s in the Cornwall Centre Food Court. To cook the pita, brush each side of the pita with a little olive oil and brown on both sides in a non-stick fry pan.

Mediterranean Asparagus Tart

All purpose flour ½ of 397 g pkg frozen puff pastry, thawed ½ cup regular sour cream (or fat free) ¼ cup thinly sliced sun-dried tomatoes, packed in oil ¼ red onion, thinly sliced 1 bunch of asparagus 1 tbsp olive oil pinches of salt and ground pepper ½ cup grated Emmenthal, Gruyere, or white cheddar cheese

1. Preheat oven to 400°. Partillay fill a large pan with water and bring to a boil over medium-high heat. Line a baking sheet with parchment paper. Lightly dust counter with flour and place puff pastry on top. Dust rolling pin with flour.

2. Roll pastry in a rectangle, about 14 X 10. Pastry will be very thin and edges will be uneven. Move to lined baking sheet and form a narrow, ½ inch, border by folding pastry edges over and pressing down to seal.

3. Spread sour cream evenly over pastry. Scatter with sun-dried tomatoes and onion. 4. BAKE in preheated oven for 10 minutes 5. Meanwile snap tough ends from asparagus and discard. Boil asparagus in pan until

tender-crisp, about 2 minutes. Drain. Pat dry with paper towels. Slice spears in half diagonally. Place in a bowl and drizzle with oil, salt and pepper and toss to coat.

6. Scatter the asparagus over the pre-baked shell, and then scatter the cheese. 7. Continue baking for about 10 more minutes until golden. Cut into rectangles and serve.

Rice Wrapper Roll Ups

Make as many as you want:

1. Take a sheet of rice wrapper an submerge in very hot water for about 30-60 seconds – until it is softish but still has a bit of shape. Then lay on a dry cloth. Do about 4-5 wrappers, then do the filling – if you prepare too many sheets in advance they get sticky and unmanageable.

2. Filling: Anything you want – remember you can‟t spread anything on the sheets – you can only lay things on them. For cream cheese spread I put in the asparagus first then spread the cream cheese on them.

3. I used: 2 or 3 thin strips of steamed asparagus spears, spread with cracked pepper cream cheese, a layer of thinly sliced red pepper and a sprinkle of finely chopped lettuce.

4. Roll one side over the top, then tuck in and roll the whole package over. They are a little sticky. I then cut into smaller pieces, and set on a plate with parchment paper on it, as I didn‟t want them to stick to the plate.

Judy Page 4 20/06/2010

Soups

Mushroom Pumpkin Soup

1/2 lb. mushrooms, sliced 1/2 cup chopped onion 2 tbsp. butter or oil 2 tbsp. flour 1 tbsp. curry powder 3 cups chicken broth 1 can (1 lb.) pumpkin 1 tbsp. honey dash nutmeg salt to taste pepper to taste 1 cup evaporated milk optional sour cream or yogurt, topping Sautée mushrooms and onion in butter or oil. Add flour and curry and stir. gradually adding broth. Add all but milk and cook, stirring, for 10 - 15 minutes. Add milk and heat through without boiling. May top with sour cream or yogurt.

Pumpkin Coconut Soup

1. prepare 2 cups of mash (either 1 large can of pumpkin puree or 1 butternut squash seeded/baked/peeled/cubed or 1 very large yam peeled/cubed/cooked) 2. add 2 cups of liquid (either the water from cooking the vegetable or plain water or chicken stock) 3. add spices & bring to a boil: 1 tbsp. crushed garlic, 2 tbsp. soya sauce, 2 tbsp. chineese chili garlic sauce (or 1/2 tsp. red pepper flakes), 1/2 tsp. chineese five spice powder 4. add vegetables: 1/2 each red pepper, yellow pepper, orange pepper seeded/chopped into 1 inch pieces; 1/2 cup chopped green pepper; 1 cup thinly sliced mushrooms (I have also added chopped asparagus when it is in season) 5. add 1 can of coconut milk, simmer until vegetables are cooked and serve

Shelly’s Soup

To Make Stock: o heat garlic and oinion, bay leaf ; an all spice clove or two ; chopped carrots altogether in

a couple of table spoons of olive oil and a bit of water o after a few minutes add some chopped celery o stir a bit o after a few minutes more add chicken bones ( I freeze the BBQ chicken bones from

Safeway for this purpose) ...add 1 cup water and salt and cracked black pepper to preference

o steam on high with lid on for about 5 minutes o toss in some strained stewed tomato juice; frozen spinach; frozen broccoli and

cauliflower stalks; a handful of whole mini carrots o and fill your soup pot (whatever it's size) with water o let simmer for a few hours. Stir occasionally. o drain stock and let sit

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To Make Soup: o dice some chicken breasts and brown in olive oil/ bit of water/ garlic and oinion ( add salt

and cayenne pepper to preference) o throw in a bay leaf and some red pepper seeds o let simmer for a bit o add stock and some more chopped carrots o simmer for an hour o add chick peas and corn and bring to a boil o add any spices you like to your preference

Squeeze lemon wedges into soup upon serving. Cracked pepper and parsley sprigs too if desired...or on hand:)

Rona’s Roasted Tomato Soup

2 lbs tomatoes 3 garlic cloves 1 to 2 tsp sugar ½ tsp salt ¼ tsp black pepper 10 oz can chicken broth, undiluted or 1 cup chicken bouillon 1 tsp balsamic vinegar or 2 tsp sherry ½ cup chopped fresh or 1 tsp dried basil light sour cream (optional) Move oven rack to highest level and preheat oven to 450. Cut tomatoes in half lengthwise. Place tomatoes, skin-side down, in a single layer on ungreased cookie sheet. Scatter whole peeled garlic cloves around tomatoes. Sprinkle with 1 tsp sugar, salt and pepper. Roast, uncovered, until tomato edges are brown tinged, about 35 mins. Puree roasted tomatoes and garlic in food processor, adding chicken broth as needed to aid processing. Whirl until almost smooth. Stir in any remaining chicken broth and vinegar. If using dried basil, stir in. Taste and add remaining tsp of sugar, if needed. Stir in fresh basil just before using. Great with a swirl of sour cream in the centre.

Year End Potluck at Gail‟s

Spring „08

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Salads

Asparagus Salad

1 pound (500 g) fresh asparagus, cut into 1” (2.5 cm) pieces ¼ cup of water 8 cups of torn romaine 1 green onion, chopped 2 TBSP chopped pimentos ¼ cup sesame seeds, toasted 2 TBSP lemon juice 2 TBSP vegetable oil pinch pepper pinch dried basil pinch salt In a saucepan, combine asparagus and water, bring to a boil. Reduce heat; cover and simmer for 4-8 minutes or until asparagus is crisp-tender. Drain. Place asparagus in a large bowl and chill. Just before serving, add romaine, onion, and pimentos. In a small bowl, whisk sesame seeds, lemon juice, oil, pepper, basil and salt; pour over salad and toss. Yield 10 – 12 servings. I was looking for a new summer salad – one that I can add to company meals, potlucks, etc that is a little different. Since I love asparagus and toasted sesame seeds, this one seemed to fit the fill for summer of ‟07!

Bean and Cauliflower Vinaigrette

1 can of artichoke hearts, drained and chopped 1 lb. of cut green beans (a medium sized bag of frozen) 2- 4 cups of raw cauliflower buds, broken into small pieces ½ lb fresh sliced mushrooms 1 tblsp dill weed, chopped 1 tblsp chives or green onion, chopped 2 tblsp parsley, snipped fine Dressing: 2/3 cup of salad oil 1/3 cup of tarragon vinegar (or I use red wine vinegar) 1 tsp sugar 1 tsp salt ¼ tsp of Tabasco (worchestershire or even Heinz 57 will work) Combine veg and herbs. Mix together dressing, then pour over veggies. Marinate for at least 3 hours. Will keep for several days. Makes a nice large bowl full.

Bulgur Salad with Green Onion Vinaigrette

¾ cup medium grind bulgur ½ small red onion, finely diced 2 plum tomatoes, finely diced 1/2 cup finely chopped fresh mint leaves 1 cup finely chopped fesh flat leaf parsley (I use about ½ cup) 4 green onions chopped plus ½ cup chopped green onions for dressing ¼ cup fresh lime juice 1 tbsp honey 1 serrano chile, seeds removed and chopped finely (or use a jalapeno) ½ cup olive oil 1 tsp salt ½ tsp pepper

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Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender. Drain well. Note: This does not work with the bulgur I buy. I have to bring it to a boil and simmer for about 20 mins and then drain off any excess water. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 chopped green onions. Place the lime juice, honey, Serrano, and ½ cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick (never happened to me!), blend in a few tbsps of cold water, and season with salt and pepper to taste. Gently mix the vinaigrette into the salad.

Chicken Vegetable Salad with Maple Vinagrette 1 bag greens (spinach, baby romaine, spring mix) 1 bunch asparagus 1 pound sliced bacon, cut crosswise into 1” pieces 12 oz green beans 1 small cucumber 1 pint cherry or grape tomatoes 1 bunch radishes 6 medium chicken breast halves Vinaigrette ¼ cup olive oil ¼ cup cider vinegar or red wine vinegar 3 tbsp maple syrup 1 tbsp plus 1 tsp Dijon mustard salt and pepper Arrange greens on the bottom of a large plate or platter. Arrange chicken and veggies in piles on top of greens. Drizzle with vinaigrette.

Committee Salad I left this recipe at home; it is in The Best of Bridge: Enjoy (the green one) and also in The Best of the Best. As I make it all the time, I will attempt to remember – amounts are approximate, especially in the dressing. 1 head romaine lettuce 1 – 2 avocadoes 1 – 2 tins mandarin oranges slivered almonds and unsalted sunflower seeds (about ¼ cup of each) chopped green onions ½ cup olive oil 3 tbsp red wine vinegar 1 tbsp lemon juice ½ tsp ( or 1tsp?) dry mustard ½ tsp (or 1 tsp?) sugar ½ tsp salt (or less?) 1 clove garlic, minced Prepare dressing and set aside.

Judy Page 8 20/06/2010

I toast the nuts and seeds in a dry frying pan, though the original recipe calls for butter. Set aside. Combine salad ingredients. Add nuts and dressing. Voila!

Greek Salad with Chicken

Dressing: Garlic – 2 cloves Olive oil Balsamic vinegar or lemon juice Oregano Salt Mix to taste. Salad: Chicken – Brown/stir fry pre-cooked chicken cubes with garlic, oregano, lemon juice, salt to taste. Romaine lettuce Tomato Cucumber Green pepper Feta Black olives Onion Let chicken cool. Mix salad and chicken. Add dressing just before serving.

Mango Pepper Salad 2 mangos (cut into long thing strips) 2 red peppers (cut into long thin strips) or try chopped tomatoes ¼ small red onion ½ cut coarsely chopped fresh mint ½ cut coarsely chopped fresh cilantro (I used a lot less because I am not a fan of cilantro) Sauce: 2 Tbsp lime juice 1 Tbsp fish sauce 1 Tbsp white sugar Toss with sauce just before serving Sprinkle with hot chili flakes

Roquefort Pear Salad 1 head leaf lettuce, torn into bite-size pieces 3 pears - peeled, cored and chopped 5 ounces Roquefort cheese, crumbled 1 avocado - peeled, pitted, and diced 1/2 cup thinly sliced green onions 1/4 cup white sugar 1/2 cup pecans 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon salt fresh ground black pepper to taste DIRECTIONS

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1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. 2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Spring Pea Salad

1/4 cup fresh mint leaves, torn 1/2 cup chives, tied in knots & trimmed close 1 tsp grated orange zest 1/4 cup extra virgin olive oil 1/8 tsp. sea salt 1/4 tsp. tri-coloured pepper, ground 1 pound of fresh peas, blanched (or frozen peas, thawed) 1/2 cup feta cheese, crumbled Toss, serve, enjoy!

Taboulleh *1 cup cooked couscous 1/3 cup chopped green onion ½ cup quartered grape tomatoes (or chopped large) ½ cup diced cucumber 1 cup of chick peas (garbanzo beans) or kidney beans *2 tsp of finely chopped fresh mint and parsley *1/4 lb. crumbled feta cheese *2 tsp each of lemon juice and olive oil 2 Tbsp plain yogurt Cook couscous and cool. Prepare vegetables (select what ever you prefer), Add bean (if you want) Add cheese, dressing and mix together. Season with fresh pepper. Serves four.

Three Bean Salad

1 can green beans 1 can yellow beans 1 can kidney beans ½ cup chopped onion ½ cup chopped green pepper or red Marinade: ½ cup cooking oil ½ cup vinegar ½ cup sugar Make the marinade and dump everything else in it and stir. Refrigerate over night to blend the flavours.

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Tuna Salad

1 ½ cans of tuna 1-10 oz. pkg. frozen peas, cooked and cooled 1 cup sliced celery ½ cup chopped green onion Dressing: ¾ cup mayonnaise 2 Tbsp lemon juice 1 tsp curry powder 1/8 tsp garlic salt 1 tsp soya sauce Add dressing to the salad mixture. Chill for 3-4 hours. Before serving add, ¼ cup of toasted slivered almonds and 1 can of chow mein noodles.

Terri‟s (and Guy and Krista) Valentine‟s Day Brunch „08

Judy Page 11 20/06/2010

Entrees

Beef and Bacon Bourguignon

This recipe is from The Easy Gourmet: Hearty Winter Stews & Casseroles Copyright 1989 Opus Productions Inc (published and produced for Safeway --I think for their 60 years in Canada). My adaptations to the recipe included:

use stewing beef and cut each chunk into smaller pieces--not too small do not crumble bay leaf--I thought it was too dangerous--use whole use regular bacon sliced thinly add carrots closer to the end of cooking the stew. Pre-cook the sliced carrots in the

microwave leaving them a bit undercooked and then add to stew--or follow recipe. stew may need a little more cooking to tenderize meat if stew does not taste sharp enough near end of cooking, add a little more red wine put completed stew in a flat casserole and top with puff pastry. Follow directions on box

and have pastry thawed somewhat according to box. Brush with egg yolk and cook pasty at 375F or so (not sure if temp for this purpose is on the box) until pastry puffs and is lightly browned.

Judy Page 12 20/06/2010

Fresh Rolls with Peanut Dipping Sauce Rolls:

1 pkg. small, round rice wrappers

1 ½ cups rice vermicelli noodles, cooked, run through with cold water, and drained

3/4 cup fresh (or canned / frozen) cooked shrimp, OR 3/4 cup baked or fried tofu, diced (OPTIONAL)

1 cup bean sprouts (didn‟t use but good idea!!)

½ cup fresh Thai holy or sweet basil, roughly chopped (didn‟t use but good idea!!)

½ cup fresh coriander, roughly chopped (didn‟t use but good idea!!)

¼ cup shredded carrot

I also used shredded red cabbage and some finely minced red pepper.

3 spring onions, finely sliced or I used fresh parsley and chives finely minced.

1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)

1 Tbsp. rice vinegar

1 Tbsp. fish sauce (available at Asian foods stores) OR vegetarian fish sauce (available at Vietnamese food stores)

1. Toss all roll ingredients together in a bowl, except rice wrappers. 2. Fill a large bowl with hot water (but not too hot, as you‟ll be dipping your fingers in it). 3. Start by submerging one wrapper into the water. It should soften after 30 seconds. 4. Remove and place on a clean surface. I use a tea towel on a terry towel and do only

about four at a time so the wrappers don’t get weird before you do the rolls. Add another wrapper to the hot water as you fill and roll the first one.

5. Place a heaping tablespoon of roll ingredients toward the bottom of the wrap. Spread out the ingredients horizontally (in the shape of the roll).

6. Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper. To secure, wet it with a little water and press (like sealing an envelope).For more detailed rolling instructions (with pictures), see How to Make Thai Fresh Rolls.

7. To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy! Overnight storage is possible but I found that the side with the vermecilli got quite wet. It is best to eat them all at once.

8. I also served crushed unsalted peanut crumbs also a variety of dipping sauces including: Sweet Chili Thai Sauce, Hoisin Sauce, Black Bean Sauce, and Peanut Dipping Sauce.

And here is a Thai Peanut Dipping Sauce! Ingredients:

1 cup dry roasted peanuts

1/3 cup water

1 clove garlic, minced

1/2 tsp. dark soy sauce

2 tsp. sesame oil

2 Tbsp. brown sugar

2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)

1/2 tsp. tamarind paste

1 tsp. red chilli sauce (more or less to taste)

squeeze of fresh lime juice (about 1 tsp.)

Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough. If too salty, add another squeeze of fresh lime juice. Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Judy Page 13 20/06/2010

Maple Lime Glazed Salmon

one skinned salmon fillet (size of your choice) two limes - one to slice and one to squeeze 1/4 cup pure maple syrup Sea Salt and Tri-colour pepper to taste 2 tbsp. butter foil to wrap fish Directions: - preheat oven 350 - rinse salmon in cold water and pat dry with paper towel - smear butter on foil - place fish on foil - squeeze first lime on fish - pour 1/2 of maple syrup on fish - place sliced lime on fish - pour remaining maple syrup on fish - press edges of foil to seal - place fish on a rack on a baking sheet containing at least one cup of water - cook for 8 minutes per pound

Mussels Over Pasta

Jacquie emails from her new summer home in Riandell, B.C. My recipe is in my head, so here goes: Sauté some onion in a little olive oil til onions are translucent. Add about a cup or so of white wine. Bring wine to a boil. Add a pound of mussels and a couple of chopped tomatoes. Bring to a boil again and simmer till mussels are open. Discard any that don't open. Serve over whole wheat spaghetti, linguini, or other pasta.

Parmesan Baked Zucchini and Tomatoes You really don’t have to measure anything, but here’s what the recipe says: 8 tomatoes, sliced one-quarter-inch thick 5 onions (I use 2 or 3 large, sweet, white onions) 2 medium zucchini 1 cup grated parmesan cheese olive oil salt and pepper Saute onions in oil with salt and pepper until the onions are softened and beginning to carmelize. Pour into the bottom of 9 x 13 baking dish. (I often make this in an 8 x 8 pan when it‟s just for us.) Begin layering tomato slices along the left side of the pan to form an overlapping row. Overlap zucchini slices along edge of tomato row, and reapet alternating tomatoes and zucchini, adjusting as necessary until the pan is filled. Sprinkle with salt and pepper, oregano and grated parmesan cheese. Bake at 375 for 30 minutes, or until top is golden and juices are bubbling.

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Root Vegetable Torte Choose a number of root vegetables ensuring you have multiple colours. My torte for the most recent dinner had sweet potatoes, parsnips, beets, onions (limit onions if you use them to a single layer), and baker's potatoes. I have also used carrots in the past. Try to choose larger specimens of things like carrots or parsnips to make it easier to create large slices for the layers. Wash, peel and then slice all root vegetables in large thin slices. A meat slicer is handy - set it to cut reasonably thin but the slices should not be thin enough to see through. The idea is to have them just thick enough to create a layer that you can spread the cheese mixture on and not end up with more cheese than veggie in the finished product. Mix ricotta cheese (a couple of cups or so depending on the size of your casserole dish) with one or two eggs. Add spices and herbs to taste - I think this last time I used basil, tarragon, fresh ground coloured herb pepper, salt, rosemary, thyme. I don't measure but I'd take a guess that I probably toss a quarter to a half teaspoon in for most of them, maybe less when it comes to salt and pepper. But again - when you open the spice containers let your nose decide how much to toss in of your favourites. Grease a round, high casserole dish. Starting with one of the vegetables, cover the bottom of the casserole with a single layer, overlapping as necessary to ensure coverage. Then spread a thin layer of the ricotta mixture across the layer. Choose the next vegetable to layer, and repeat taking care to vary the vegetables so that when the final dish is served, the slices have a nice colour pattern. Continue alternating vegetables and the cheese mixture ending with a final vegetable layer near the top of the casserole dish. Bake at 325 degrees or so for an hour or two - until a skewer slides easily through all the layers. Don't worry about timing too much - it will stay warm in the casserole dish while you finish preparing your other dishes. When ready to serve, run a knife completely around the edges then place a plate on the casserole dish and flip. Slice like a cake and serve. As you can see - my cooking isn't exactly scientific. I tend to wing it a lot. So don't be afraid to choose your own favourite vegetables and herbs that you use in your favourite veggie dishes and see what happens. This is a pretty forgiving recipe. If we ever put all our recipes together in a book, readers are going to wonder about me - I'll just blame it on the wine for the cook! (although to be honest, if I have more than half a glass before I'm done cooking I usually get distracted and forget to serve up part of the meal).

Two Hour Kabobs

Open one bottle of red wine and have another one ready to open. Don't know what to say for the kebabs. We marinated beef and shrimp (separately) in Renee's Japanese ginger sauce - the meat for 24 hours and the shrimp for just a couple of hours. The chicken wasn't marinated just because of timing. Then we pre-cooked the chicken and beef in olive oil in a frypan (I'd recommend being more careful and ensuring that the meat has just barely hit the done stage - ours were a little too cooked which meant we had to be extra careful when warming them not to cook them further). Then we wilted the onion in the drippings. We skewered meat, coloured peppers, purple onion and mushrooms on skewers. The raw shrimp were marinated but not precooked, just skewered separately with veggies. I brushed another layer of ginger sauce on the meat after it was skewered and refrigerated overnight. Then at the BBQ we warmed the meat kebabs and cooked the shrimp kebabs just until they were pink all through.

Judy Page 15 20/06/2010

You of course don't have to pre-cook the meat and wilt the onions if you are making these at home, but for a large group, it made things much easier and then the shrimp and meat could be put on at the same time. Also, if you prefer your veggies not char-broiled this worked nicely. Terri adds: the recipe should start with two bottles of red wine and end with the statement, “preparation time: 2 hours or enough time to drink two bottles of wine”.

Judy Page 16 20/06/2010

Desserts

Apple Galette

1 sheet puff pastry, thawed 3 medium tart apples – Granny Smith 2 tbsp. lemon juice ¼ tsp. cinnamon 2 tbsp. brown sugar 1 small (57g) or 4 tbsp. caramel apple dip ( I used ice cream topping) 2 tbsp. melted butter Oven 425. Peel and core apples and cut them into 1/8 inch thick slices. Toss with lemon juice, cinnamon and brown sugar. Unroll pastry, leaving it on the parchment it was rolled in, place on baking sheet. Spread caramel dip on the pastry. Arrange apples neatly on the pastry leaving a 1 inch border. Turn up the pastry edges to form a shell, pinching together to hold. Brush with melted butter, Bake for 25 -35 min. or until golden. Cool on wire racks.

Easy Dump Cake

1 (18.25 ounce) package yellow cake mix 1 (5.9 ounce) package instant chocolate pudding mix 4 eggs, beaten 2/3 cup vegetable oil 2/3 cup white sugar 1/3 cup water 1 (8 ounce) container sour cream 1 cup semisweet chocolate chips DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. 2. In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and chocolate chips. Pour batter into the prepared Bundt pan. 3. Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.

Fresh Fruit Tart

1 sheet puff pastry, thawed Filling: ½ cup softened cream cheese ½ cup whipping cream 2 tbsp. white sugar ½ tsp. vanilla Roll out pastry to fit tart pan or flan pan. Press into pan and up sides. Prick bottom of pastry with a fork. Cover and chill for 30 min. Preheat oven to 400 degrees. Place tart on center rack. Bake for 15 min. or until golden. Remove and cool.

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Beat cream cheese until smooth. Add whipping cream, sugar and vanilla and beat until soft peaks form. Spread on cooled shell. Add fruit and serve. Both of these recipes can be made into four 4” individual tarts.

Fruit Pizza

Crust: 1 cup of margarine 1 cup of brown sugar 1 tsp vanilla 1 cup flour 1 tsp baking powder 1 tsp baking soda 1 cup coconut ½ cup rolled oats Spread with a small tub of fruit cream cheese – softened. Fruit Layer: Sliced kiwi, strawberries, pineapple, bananas, other Glaze: ¼ cup sugar ½ cup water dash salt or buy some Dr. Oetker.

Hazel’s Bible Cookies

1 cup margarine 1 cup cooking oil 1 cup white sugar 1 cup brown sugar ½ tsp almond extract 1 egg 1 tsp salt 1 tsp baking soda, dissolved in 1 Tbsp milk 31/2 cups flour 1 cup crushed cornflakes (crushed but not fine) 1 cup rolled oats ½ cup sunflower seeds Combine first 8 ingredients well. Add baking soda dissolved in milk. Combine last 4 ingredients; mix well before adding to first ingredients. 2 Tbsp wheat germ, crushed nuts, dried fruit (I used dried pineapple pieces in this recent batch) can also be added. Form into balls. Place on cookie sheet and press with a fork. Bake at 350F for 10-12 minutes or until done. Keep well, and are even good frozen.

Romanian Lazy Cookies Buy wafer sheets from Italian Deli or Oskars Meats (smaller size) Filling: grind 300-400 grams walnuts finely Melt 1 cup butter Beat 3 eggs Mix these 3 ingredients together and set aside.

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Carmelize 300 gr. Sugar in large fry pan (med. Heat) Once the sugar has carmelized add the egg mixure stirring constantly. Can add vanilla, or rum, Bailey‟s, cognac, whatever, for flavour. Set aside to cool. Assembly: Spread between the wafer sheets.

Judy Page 19 20/06/2010

Beverages

Mom’s Lemonade Syrup Recipe

Dissolve the following in 1 cup of hot water: 2 oz. citric acid 2 oz. tartic acid 1/8 tsp. Epson salt 2 oranges 6 lemons Grate off the peel and some of the white rind. Cut up the fruit and put into a blender to chop very fine. Put 5 pounds of sugar into a large bowl and pour the fruit over it. Let stand for an hour or so to soften the sugar then stir until it is clear. Add 2 cups of boiling water, stir very well,. Put into sterilized quart sealers with rubber rings to just be tighter than lids only. Keep in the fridge. To Use: Fill a tall glass with lots of ice, add one Tbsp of syrup and fill with water. Note: 4 Kg plus 2 cups of sugar will make a double batch.

Kathleen joins us via telecommunciations „08

Judy Page 20 20/06/2010

Other

Eleven Environmentally Friendly Ways To Remove Clothing Stains

1. Soiled Diapers: Presoak in three tablespoons (45 ml.) baking soda dissolved in warm

water in either tub, or washing machine 2. Fruit & Wine: Immediately pour salt or hot water on the stain and soak in milk before

washing 3. Grease: Pour boiling water on white cottons and follow with dry baking soda or rub with

washing soda in water. For other materials, blot with towel, dampen stain, and rub with soap and baking soda. Wash in water as hot as possible using extra soap.

4. Ink: Soak in milk, or remove with hydrogen peroxide. 5. Blood: Soak in cold water or remove with hydrogen peroxide. For a more stubborn stain,

mix cornstarch and talcum powder or cornmeal with water and apply the mixture. Allow to dry and then brush it away.

6. Coffee and Chocolate: Mix egg yolk with lukewarm water and rub on stain. 7. Chewing Gum: Rub with ice. Gum will flake off. 8. Lipstick: Rub with cold cream or shortening and wash with washing soda. 9. Rust: Saturate with sour milk (or lemon juice) and rub with salt. Place in direct sunlight

until dry, then wash. 10. Mildew: Pour strong soap and salt on the spots and place in sunlight. Keep the spots

moist and repeat as often as necessary. 11. Scorches: Boil scorched article in one cup (250 ml.) soap and two quarts/litres milk.

Year End „09