Muffins		*Harriet Grimes*
Ingredients	· 1 3/4 cups sifted flour · 3/4 tsp salt · 1/4 cup sugar · 2 tsp baking powder	· 2 eggs · 2-4 tbsp melted butter · 3/4 cup milk
Steps	1. Preheat oven to 400° 2. Sift before measuring: all purpose flour 3. Resift with salt, sugar and baking powder 4. In a separate bowl beat eggs 5. Add butter and milk 6. Add flour and mix until blended but not smooth 7. Place in greased muffin pan 8. Bake for about 20 minutes or until browned
Comments	Optional: 1/2 cup of chopped dates

Quick Banana Bread		*Harriet Grimes*
Ingredients	· 1 3/4 sifted all purpose flour · 2 1/4 tsp baking powder · 1/2 tsp salt · 1/3 cup shortening or margarine · 2/3 cup sugar	· 3/4 tsp lemon rind (optional) · 1-2 eggs, beaten · 1- 1 1/4 cups ripened banana pulp · 1/2 cup broken nuts (optional)
Steps	1. Preheat oven to 375° 2. Sift before measuring: all purpose flour 3. Resift with baking powder and salt 4. Blend until creamy: shortening, sugar and grated lemon rind 5. Beat in eggs and banana pulp 6. Add the sifted ingredients in three parts to the sugar mixture 7. Beat batter after each addition until smooth 8. Fold in broken nuts (such as walnuts) 9. Place in greased loaf pan and bake about 1 hour until done 10. Cool before slicing
Comments	It tastes better warm, but as it crumbles when warm you will need to cut larger slices.

Super Simple Spice Muffins		*Genevieve Grimes*
Ingredients	· Carrot or Spice cake mix	· 15 oz mashed pumpkin
Steps	1. Preheat oven to 350° 2. Mix cake mix and pumpkin 3. Spray muffin pan with cooking spray or place cup cake liners in muffin pan 4. Bake for 21 minutes
Comments	The pumpkin makes this recipe easy and healthier. Some people claim this works with chocolate cake mix, but I could still taste the pumpkin.

Zucchini Bread		*Genevieve Grimes*
Ingredients	· 3 cups of flour · 1 tsp baking soda · 1/4 tsp baking powder · 3 tsp cinnamon · 1 tsp salt	· 3 eggs · 3/4 cup plus 2 tbsp salad oil · 2 cups sugar · 2 cups grated zucchini · 1/2 cup chopped nuts (optional)
Steps	1. Sift together dry ingredients (omitting sugar) 2. Beat the eggs; add oil and sugar 3. Add zucchini alternately with the dry ingredients 4. Stir in nuts 5. Pour into 2 greased and floured loaf pans or one tube pan or bundt pan 6. Bake at 325° or 1 hour
Comments	This is one of Grandma Grimes’ recipes that I remember from Thanksgiving. People that don’t like vegetables of any kind will still like zucchini bread. You can reduce the sugar to 1 1/3 or 1 ½ cup if desired.

Breakfast

Banana and Pecan Pancakes with Maple Butter		*John Grimes*
Ingredients	Maple Butter · 2 sticks unsalted butter, softened · 1/4 cup pure maple syrup · 2 tablespoons honey · 1 piece parchment or greaseproof paper Pecan Pancakes · 2 cups buttermilk · 3 eggs · 1 tsp pure vanilla extract · 2 cups all-purpose flour · 1 ½ tsp baking powder	· 1 tsp baking soda · 1 pinch salt · 4 tbsp sugar · ½ cups pecans, toasted and finely ground (not chopped) · ½ stick unsalted butter, melted · 3 bananas, peeled and sliced into ¼ inch circles · Confectioner’s sugar (as a garnish) · Candied pecan as garnish (optional)
Steps	1. In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. 2. Roll it up in the paper, like a tube and twist the ends. 3. Chill in the refrigerator for 30 minutes. 4. For the Pecan Pancakes, preheat the oven to 200 degrees F. 5. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. 6. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. 7. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. 8. Fold in the pecans, most of the melted butter and whisk until batter is smooth. 9. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. 10. Using a ladle pour the batter into the pan. Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. 11. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. 12. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
Comments	This recipe isn't difficult although making the maple butter is somewhat of a pain. But it can be made well ahead of time (and keeps a long while too). The recipe tastes great though.

Cornmeal and Blackberry Waffles		*John Grimes*
Ingredients	· ¾ cup yellow cornmeal · ¾ cup all-purpose flour · 2 tsp baking powder · ¼ tsp salt · 2 tbsp sugar	· 2 eggs · ¾ cup buttermilk · ½ cup milk · 3 tbsp unsalted butter, melted · 1 pint berries (rinsed and drained)
Steps	1. Sift together the dry ingredients in a large mixing bowl 2. In a medium bowl, beat together the eggs, buttermilk, milk, and melted butter 3. Make a well in the dry ingredients and add the milk mixture. Stir until combined. Fold in the berries. Bake in a preheated waffle iron according to the manufacturer’s directions.
Comments	For berries I usually use blueberries although blackberries would work well too. I have found that frozen berries (cheaper) work well too although they tend to bleed color into the rest of the waffles. I also usually add bananas. The cornmeal makes these waffles a bit better (at least we think so) than standard flour waffles.

Overnight Maple French Toast		*John Grimes*
Ingredients	· 2/3 cup packed brown sugar · ½ cup real maple syrup · 1 tbsp butter · 10-12 slices of French Bread sliced 1” thick · 4 eggs	· 1 ½ cup milk · 1 tsp vanilla · 1/8 tsp salt · Sliced strawberries · powdered sugar
Steps	1. Spray 13x9 pan with Pam (or lightly oil it anyway you would like) 2. In medium saucepan heat brown sugar, syrup, and butter stirring constantly. 3. Bring to boil and continue boiling for 1 minute. 4. Pour evenly out over the bottom of the pan. 5. Arrange bread slices over the syrup mix in the pan. 6. In a large bowl, combine eggs, milk, vanilla, and salt. Whisk until smooth. 7. Pour evenly over the bread (make sure to completely wet all pieces of bread). 8. Cover, refrigerate over night. 9. Bake, uncovered in a preheated 350° oven for 30-35 minutes until lightly browned. 10. To serve, top with sliced strawberries and powdered sugar.
Comments	This recipe tastes great and is very easy. As you do most of the work the night before its great for when you are planning a brunch for people (and want to do other things like socialize).

Cookies

Almond Crescents		*Harriet Grimes*
Ingredients	· 1 cup butter · 2 tsp vanilla · 1/4 cup confectioner’s sugar · 1 tbsp water	· 2 cups flour · 1 cup chopped, blanched almonds
Steps	1. Cream butter, vanilla and sugar; add water 2. Add flour and mix thoroughly 3. Stir in almonds 4. Form into crescents 2” long 5. Bake on ungreased cookie sheet in slow over (300°) for 20 minutes or until delicately browned 6. While hot, roll in confectioner’s sugar 7. Sprinkle with colored sugar if desired

Chocolate Cookies		*Harriet Grimes*
Ingredients	· 3/4 cup margarine · 1 cup sugar · 2 egg yolks · 1/2 tsp vanilla · 1/2 tsp baking powder	· 1/4 tsp baking soda · 1/3 cup cocoa · 1/3 cup nuts · 1 1/4 cups flour
Steps	1. Cream sugar and margarine 2. Add egg yolks, vanilla, baking powder, baking soda and cocoa; blend well 3. Place nuts in blender until fine; add to mixture 4. Add flour gradually and blend well. 5. Roll each cookie the size of a walnut and dip top in granulated sugar 6. Place on a greased cookie sheet and press the top with a fork 7. Bake at 375° for 10-12 minutes
Comments	I use 2 cups of flour.

Honey Cookies		*Genevieve Grimes*
Ingredients	· 1 cup honey · 1 cup sugar · 5 cups or more flour	· 1/2 cup margarine · 3 eggs · 1 tsp baking soda
Steps	1. Heat honey and margarine until melted; add sugar 2. Add eggs one at a time 3. Add flour until soft enough to handle 4. Make into balls; chill; roll; cut 5. Place on greased sheet 6. Bake at 350° for 7-8 minutes
Comments	This is the recipe used for Grandma Grimes’s “Big Cookie”!!

Mom’s Oatmeal Cookies		*Deirdre Doherty*
Ingredients	· 3 cups oatmeal · 1 cup flour · 1 cup brown sugar · 1 tsp salt · 1 cup shortening	· ¼ cup boiling water · ½ tsp soda · 1 tsp vanilla · 1 tsp vanilla · ½ cup finely chopped nuts (optional)
Steps	1. Mix oatmeal, flour, sugar and salt 2. Work in shortening 3. Add soda to boiling water 4. Pour into flour mixture and mix 5. Add vanilla and nuts 6. Roll into balls and press down with fork dipped in flour or milk 7. Bake in 350° oven for 12 minutes
Comments	Didn’t last long on Davidson Crescent… don’t last long on Genest Street.

Oatmeal Scotchies		*Joanna Grimes*
Ingredients	· 1 1/4 cup flour · 1 tsp baking soda · 1/2 tsp salt · 1/2 tsp cinnamon · 1 cup butter or margarine · 3/4 cup brown sugar	· 3/4 cup sugar · 2 large eggs · 1 tsp vanilla · 3 cups uncooked quick oats · 11 oz butterscotch morsels (1 2/3 cup)
Steps	1. Preheat oven to 375° 2. Combine flour, baking soda, salt and cinnamon in small bowl 3. Beat butter, sugar, brown sugar, eggs and vanilla 4. Gradually beat in flour mixture 5. Stir in oats and morsels 6. Drop by tablespoon onto baking sheets 7. Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crispy cookies 8. Makes about 4 dozen

Peanut Butter Clusters		*Genevieve Grimes*
Ingredients	· 1 package (2 cups) peanut butter chips · 2 tbsp shortening	· 2 cups cornflakes · 1 cup chopped peanuts · 1 cup raisins
Steps	1. Melt peanut butter chips and shortening on very low heat 2. Stir in cereal, peanuts and raisins quickly 3. Drop by rounded spoonful onto waxed paper or candy cups
Comments	Another holiday treat at Grandma Grimes’s

Peanut Blossoms		*Laurie Grimes*
Ingredients	· 1 3/4 cups flour · 1 tsp soda · 1/2 tsp salt · 1/2 cup sugar · 1/2 cup firmly packed brown sugar	· 1/2 cup shortening · 1/2 cup peanut butter · 1 egg · 2 tbsp milk · 1 tsp vanilla · Hershey’s chocolate kisses
Steps	8. Combine all ingredients except candy and mix on low until dough forms 9. Shape dough into balls, using a rounded teaspoonful for each 10. Roll balls in sugar and place on ungreased cookie sheets 11. Bake at 375° for 9 minutes 12. Top each cookie with candy kiss- press down firmly so cookie cracks around edges 13. Return to oven for about 3 minutes
Comments	Grandma Grimes gave this to me when Jim and I got married, with a note, “Jim likes these.”

Sugar and Spice Cookies		*Laurie Grimes*
Ingredients	· 3/4 cup shortening · 1 cup sugar · 1 egg · 1/4 cup molasses · 2 cups flour	· 2 tsp baking soda · 1/4 tsp salt · 1 tsp cinnamon · 3/4 tsp cloves · 3/4 tsp ginger
Steps	1. Cream shortening and sugar 2. Add eggs and molasses 3. Combine dry ingredients and stir into other 4. Form into balls and roll in sugar 5. Place on baking sheet and bake at 325° for about 8 minutes

Sugar Cookies		*Laurie Grimes*
Ingredients	· 1 cup shortening · 2 cups sugar · 2 eggs · 1 tbsp salt · 1 cup buttermilk	· 1 tsp baking soda · 2 tsp baking powder · 1 tsp nutmeg · 4 to 6 cups flour, sifted (another two cups added later as dough is rolled out)
Steps	1. Cream together shortening and sugar 2. Beat eggs and add to shortening mixture; beat until fluffy 3. Sift dry ingredients together and add to shortening mixture alternately with buttermilk 4. Chill a couple of hours to make rolling out easier 5. Roll out to 1/8 to 1/4 inch (thinner for the Christmas cookies), adding flour as needed to keep dough from sticking to counter or rolling pin 6. Bake at 400° until done, about 8 to 10 minutes
Comments	These cookies go way back in my Longwell family to at least my great grandmother. Whenever we went to visit my grandmother, these cookies were always in the cookie bin. They are cut-out cookies, a fatter variety that you see in most cookbooks these days, and most often frosted at Christmas. They can also be cut out with a large glass and left unfrosted for regular sugar cookies. In that case, they are sprinkled with sugar and an optional 1 tbsp caraway seeds is put in the dough before baking. This recipe makes 5 to 6 dozen cookies, depending on how big you cookie cutters are!

Tequila Christmas Cookies		*Jim Grimes*
Ingredients	· 1 cup of water · 1 tsp baking soda · 1 cup of sugar · 1 tsp salt · 1 cup of brown sugar	· 1 tsp lemon juice · 4 large eggs · 1 cup nuts · 2 cups of dried fruit · 1 qt. bottle Jose Cuervo Tequila
Steps	1. Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one level cup and drink. 2. Turn on the electric mixer and beat one cup of butter in a large fluffy bowl. 3. Add one teaspoon of sugar... beat again. At this point it's best to make sure the Cuervo is still OK, try another cup just in case. 4. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and throw in the cup of dried fruit. Pick the frigging fruit off floor. 5. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity. 6. Next, sift two cups of salt, or something. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. 7. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. 8. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
Comments	Cherry Mistmas!

Desserts

Apple Cake		*Ruth Grimes*
Ingredients	· 1 cup liquid cooking oil · 3 eggs · 1 1/2 cup sugar · 2 cups flour	· 1 tsp baking soda · 1 tsp cinnamon · 6 cups peeled, sliced apples
Steps	1. Mix oil, eggs and sugar 2. Add flour, soda and cinnamon 3. Fold in apples 4. Pour into greased 9 X 11 pan 5. Bake 1 hour at 350°

Birthday Cake		*Ford Doherty*
Ingredients	· ½ cup cocoa · 1 cup hot strong coffee (use espresso if you have it) · ½ cup shortening · 1½ cup sugar · 2 eggs · 1 tsp vanilla extract · 1½ cups cake flour · ¾ tsp salt · ¼ tsp baking powder · 1 tsp baking soda	Frosting · 3 oz unsweetened chocolate · 6 tbsp milk · 3 cups icing sugar · 1/3 cup butter softened · dash of salt · 1 tsp vanilla extract
Steps	Cake 1. Combine cocoa and coffee 2. Beat shortening, sugar, eggs and vanilla for a minute or two, until light and fluffy 3. Combine and sift flour, salt, baking powder and baking soda 4. Alternately add the coffee and flour mixtures, in three parts, to the egg mixture 5. Bake at 350° for 25 minutes in two 8” round cake pans Frosting 1. Bring milk to a boil and beat with icing sugar until smooth 2. Add the chocolate and beat well 3. Let the mixture cool (this is important, so that it does not melt the butter when you add it) 4. Beat in the butter, salt and vanilla 5. Add milk or sugar if too stiff or runny (but should be ok without) 6. Spread on the cake immediately and decorate at leisure
Comments	This is a light and moist chocolate cake with a rich chocolate icing and is reliable and easy to make.

Brownies		*Laurie Grimes*
Ingredients	· 1 cup flour · 1/2 cup cocoa · 1 tsp baking powder · 1/2 tsp salt · 2/3 cup butter	· 1 3/4 cup sugar · 2 large eggs · 1 tsp vanilla · 1 cup chopped nuts (which we don’t use)
Steps	1. Cream butter and sugar; add eggs one at a time, mixing after each addition 2. Mix flour, baking powder, salt and cocoa 3. Add flour mixture and mix well 4. Add vanilla and nuts 5. Stir until well blended 6. Spread batter in ungreased 8 X 12 pan 7. Bake at 350° for 25 to 30 minutes, do not over bake 8. Cool before cutting
Comments	These are great brownies and we’ve made them for so many years, so many times, that you can hardly read the page anymore.

Buche de Noel (Yule Log)		*Ford Doherty*
Ingredients	Chocolate Cream Filling · ½ cup sugar · ½ tsp salt · 1 tsp butter · 2 tsp corn starch · 1 cup milk · 2 oz unsweetened chocolate · 2 eggs · 2 tsp vanilla extract	Cake · 4 eggs · ¾ cup sugar · ¾ cup cake flour · 1 tsp baking powder · ½ tsp salt · 1 tsp vanilla extract Topping · 1 cup whipping cream · 1 tsp vanilla · 2 tbsp icing sugar
Steps	The Filling 1. Stir together sugar, salt, butter, cornstarch, milk and chocolate and boil for one minute in a thick bottomed saucepan 2. Beat 2 eggs and 2 tsp vanilla extract together then beat in a little of the chocolate mixture 3. Add egg mixture to chocolate mixture and cook over double boiler for 2 minutes 4. Mixture should be like runny pudding (it stiffens when cool) The Cake 1. Preheat oven to 400° 2. Beat egg yolks and sugar until light 3. Beat egg whites to stiff peaks and fold in 4. Mix and sift cake flour, baking powder and salt and fold into egg mixture 5. Fold in vanilla 6. Pour batter onto oiled (use vegetable oil) cookie sheet and bake for 5- 8 minutes (watch it carefully and remove when edges begin to brown) 7. Roll u[ while hot and leave for 10 minutes wrapped in damp cloth 8. Unroll, spread filling, rol up again and place on serving dish 9. Allow to cool completely The Topping 1. Whip whipping cream with vanilla and sugar and cover cake 2. Decorate with chocolate leaves and meringue toadstools or just sprinkle with cocoa or chocolate shavings 3. Refrigerate
Comments	This was served for dessert at New Year’s dinner while plum pudding ruled on Christmas day… an easy cultural compromise.

Chocolate Pudding		*Trisha Ryan*
Ingredients	· 2 tbsp cocoa · ¾ cup white sugar · 1 cup flour · 2 tsp baking soda · ½ tsp salt · ½ cup milk · 1 tsp vanilla · 2 tbsp oil or shortening	Topping · ¾ cup brown sugar · ¼ cup cocoa · 1¾ cup milk · 1 cup nuts (optional)
Steps	1. Preheat oven to 350° 2. In a baking dish (minimum 2 qt) mix the cocoa, sugar, flour, baking soda, salt, milk, vanilla and oil to a thick consistency- pudding mix. 3. In a separate bowl, mix the brown sugar and cocoa for the topping 4. Spread the topping over the pudding mix 5. Pour the milk over the whole (milk should float on top) 6. Bake for 40 minutes
Comments	This pudding normally does not come out twice the same way. Sometimes it’s more pudding, sometimes more cake. Either way, it’s still good and very easy to make. Serve warm with or without vanilla ice cream.

Chocolate Upside Down Cake		*Laurie Grimes*
Ingredients	Cake · 2 tbsp butter · 1 square unsweetened chocolate · 3/4 cup sugar · 1/2 cup milk · 1 cup flour · pinch salt · 2 tsp baking powder · 1 tsp vanilla · 1/2 cup walnuts, chopped	Sauce · 1/2 cup sugar · 1/2 cup brown sugar · 1 square unsweetened chocolate · 1 cup water
Steps	1. Melt butter and chocolate; add other cake ingredients 2. Pour into ungreased baking 8 X 11 pan 3. Cook sauce ingredients together 4. Pour over cake 5. Bake at 350° for 30 minutes
Comments	From Grandma Matthews

Christmas Pudding		*Elizabeth Doherty*
Ingredients	Brandy Hard Sauce · 1 cup butter · 1 1/4 cup icing sugar · 1 cup cognac · 1/2 tsp lemon juice The Pudding Itself · 1 cup breadcrumbs · 1/2 cup flour · 1/4 tsp salt · 3/4 tsp cinnamon · 1/2 tsp nutmeg · 1/4 tsp mace · 1/4 tsp ground cloves · 1/2 cup brown sugar, packed	The Pudding, continued · 3 eggs, well beaten · 1/2 pound beef suet, ground · 1 lemon · 1 orange · 1 cup seeded raisins · 1/2 cup grated apples · 1/4 cup sultanas · 1/4 cup chopped prunes · 1/4 cup candied orange peel, chopped · 1/4 cup candied lemon peel, chopped · 1/4 cup cognac · 1/4 cup sherry
Steps	Brandy Hard Sauce 1. Cook over in a double boiler to soft egg stage; cool The Pudding Itself 1. Mix the breadcrumbs, flour, salt, spices and brown sugar. Add the eggs and suet. Mix. 2. Add the juice and rind of lemon and orange. Gradually mix in the remainder of the fruit with your hands so that it is well separated 3. Add the cognac and sherry and mix thoroughly. The mixture should be of a stiff dropping consistency, but if it is too stiff, you could add a little milk. Cover and let stand for 24-48 hours 4. Turn the mixture onto two greased moulds, covered with buttered greaseproof paper. Tie each mould down firmly with a towel soaked in cold water, wrung out well and dusted with flour. 5. Stand the moulds on a rack in an inch of water in a pot with a tight cover. Steam 6-8 hours, adding more water as necessary 6. When ready to serve, steam pudding again for 45-60 minutes. Unmold the pudding. Pour heated cognac over it and light. 7. If this Victoriuan effort seems like a bit much, I strongly recommend buying an imported English pudding or Canada’s favourite: the President’s Choice Christmas Pudding (from Loblaws) – no one will ever know, as long as copious amounts of brandy or cognac are applied to the pudding as required by tradition.
Comments	This is a traditional English dessert, which was always served in our family at Christmas as one of the desserts. The best part was when the lights were turned off and the pudding was carried in, hopefully in a halo of blue flames – after this entrance, Dad could usually be counted on to douse the pudding in brandy again – of course, his pyromaniac progeny did not actually eat the pudding! The next best part is the Brandy Hard Sauce which works well with all mince meat pies. The Pudding serves 12.

Self-Iced Date Cake		*Harriet Grimes*
Ingredients	Cake · 1 cup boiling water · 1 tsp baking soda · 1/2 cup shortening · 1 1/2 cups flour · 1 tsp vanilla · 1 cup dates (1/4 lb) · 1 cup sugar · 1 egg · 1 tsp salt	Icing · 4 tbsp butter · 2 tbsp milk · 1/2 cup brown sugar · 1 cup coconut
Steps	1. Pour boiling water over chopped dates and baking soda; let stand 2. Cream sugar and shortening; add egg and beat well 3. Add flour and salt and mix alternately with dates 4. Add vanilla 5. Pour into greased and floured 9X12 pan 6. Bake at 350° for 45 minutes 7. Blend icing ingredients and spread on cake 8. Broil until browned

Easter Eggs		Deirdre Doherty
Ingredients	Eggs · 1 cup butter · 2 tsp vanilla extract (the real stuff, not imitation!) · 2 tsp salt · 4/3 cups sweetened condensed milk (1 can)… don’t use light! · 12 cups sifted icing sugar Variations 2 cups coconut 2 tsp almond extract 2 tsp mint extract 2 tsp orange extract and/or zest… don’t use juice	Dipping Chocolate · 16 oz semisweet chocolate · 2 oz parawax Decoration · 4 egg whites · 4 ½ cups sifted icing sugar · ½ tsp cream of tartar · 1 tsp vanilla
Steps	1. In a medium bowl cream butter, vanilla and salt 2. Blend in milk until smooth, gradually adding sugar 3. Turn mixture on to board and kneed in remaining sugar until smooth, not sticky 4. Mold into egg shapes, chill 5. Dipping Chocolate: Melt chocolate and parawax in top of double boiler 6. Dip eggs in chocolate 7. Decoration: Beat eggs whites, icing sugar, cream of tartar and vanilla until very stiff- about 5minutes. Cover with a damp cloth 8. Decorate eggs
Comments	Variation amounts are based on complete recipe, so divide as required. An Easter tradition at Davidson Crescent… at least later on.

Easy Microwave Almond Toffee		Laurie Grimes
Ingredients	· 3/4 cup butter, cut into smaller pieces · 1 cup firmly packed brown sugar	· 3/4 cup finely chopped almonds · 1/2 cup chocolate chips or pieces (milk, semi-sweet or dark, as you prefer)
Steps	1. Line an 8” square baking pan with foil, extending it up and over the sides 2. Spray foil lightly with cooking spray and set aside 3. Place the butter and sugar in a 2 quart glass measuring bowl 4. Microwave uncovered on High for 1 minute 5. Beat with a wire whip until smooth 6. Microwave uncovered on high for 4 more minutes 7. Stir in 1/2 cup of almonds 8. Microwave uncovered on high for 2 more minutes, or until the mixture thickens 9. Stir with wire whip, then pour immediately into the prepared pan 10. Scatter chocolate pieces over the top, then cover with plastic wrap for 4 minutes until chocolate melts 11. Spread chocolate evenly over top and sprinkle with remaining 1/4 cup almonds

Lemon Pudding		*Elizabeth Doherty*
Ingredients	· 4 eggs · 4 tbsp butter · 4 tbsp flour · Juice and rind of 2 lemons (grated)	· 1 1/2- 2 cups of sugar (to taste) · 2 cups milk
Steps	1. Separate eggs 2. Cream butter; stir in flour and sugar 3. Beat together egg yellows and lemon juice and rind 4. Add to first mixture; add milk 5. Fold in stiffly beaten egg whites 6. Pour into baking dish 7. Cook in 350° oven for approximately 45 minutes
Comments	You already have the Chocolate Island Pudding from Trish. Meghan has always called it the Chocolate Islanders Pudding, which makes you wonder what she was thinking about as a child. This pudding is the lemon version and is lovely in the summer.

Little Lemon Meringue Pies		*Ruth Grimes*
Ingredients	Pastry Shells · 1/3 cup all purpose flour · 1/8 tsp salt · 1 tbsp shortening · 1 tbsp cold butter · 1 tsp cold water Filling · 1/3 cup sugar · 1 tbsp corn starch · 1/8 tsp salt	Filling, continued · 1/2 cup cold water · 1 egg yolk beaten · 2 tbsp lemon juice · 1 tbsp butter Meringue · 1 egg white · 1/8 tsp cream of tartar · 2 tbsp sugar
Steps	Pastry Shells 1. Combine flour and salt 2. Cut in shortening and butter until crumbly 3. Gradually add water, toss with fork until it forms balls 4. Divide in half, roll each in 5” circle 5. Put in 10 oz custard cups and press 1 1/8 sides 6. Place on baking sheet 7. Bake at 425° for 7-10 minutes Filling 1. In saucepan combine sugar, cornstarch and salt 2. Gradually stir in cold water until smooth 3. Cook and stir on medium heat until thickened and bubbly 4. Reduce heat, cook and stir 2 more minutes 5. Pour half over yolk and stir, return to pan 6. Bring to gentle boil and cook and stir 2 minutes 7. Remove from heat and add lemon juice and butter 8. Pour in pastry shells Meringue 1. Beat egg white and cream of tartar on medium until soft peaks form 2. Gradually beat in sugar on high until stiff peaks form 3. Spread on hot filling sealing edges to crust 4. Bake at 350° for 15-20 minutes until meringue is golden brown 5. Cool on wire rack 1 hour 6. Refrigerate 3 hours before serving

Mom’s Cheesecake		*Deirdre Doherty*
Ingredients	· 16 oz cream cheese (2 pkgs) · 3 large eggs · 2/3 cup sugar · ¼ tsp salt · ½ tsp almond extract	· 1 pint sour cream · ½ tsp vanilla · 1½ tbsp sugar · 1/8 tsp salt
Steps	1. Cream cream cheese 2. Beat in eggs one at a time 3. Add sugar, salt and almond extract and beat until smooth 4. Pour into buttered pie plate 5. Bake in 350 oven for 10-15 minutes (should be a little soft in the middle) 6. Cool for 15 minutes 7. Mix the sour cream, vanilla, sugar and salt 8. Spread on top 9. Bake another 10 minutes 10. Chill
Comments	A favorite and Davidson Crescent and again on Frank Street… my first Ottawa ‘shared accommodation’.

Pie Crust Recipes by Harriet Lois Doherty

Elizabeth Doherty

This story ought really to be written by my brother who probably remembers the details. By the late 1970’s, the older Doherty offspring were attempting to duplicate favourite family recipes with little success. I simply attributed my failures to my clear lack of skills, but my brother, a true scientist, decided there was another possibility. As a first test, he monitored “the making of pie crust”. It transpired that only the quantity of salt was accurate and that the key steps in the process were completely omitted. Recipes were simply reminders and were in no way accurate reflections of what one really needed to do.

Deirdre’s version of Mom’s Pie Crust		*Deirdre Doherty*
Ingredients	· 2 cups sifted all purpose flour · ¾ tsp salt	· 1 cup Crisco · 4 tbsp cold water
Steps	1. Combine flour and salt in mixing bowl 2. Cut Crisco into flour until pieces are the size of large peas and mixture is fairly uniform; do not over mix 3. Sprinkle cold water 1 tbsp at a time lightly mixing between each spoonful until dough sticks together 4. Form into two balls 5. Roll out to 1/8” thickness 6. Dough can be kept in refrigerator tightly wrapped
Comments	Mom’s favorite line… “it’s just the Crisco recipe!” Mom’s pearls of wisdom: “You need to be lazy” to roll out good pie dough. Roll between two pieces of wax paper. Remove the top piece of paper, replace, then flip the dough over and remove and replace the pieces of wax paper. Keep doing this until the dough is rolled out. Do this as efficiently as possible. My addition: The darn Crisco package is 2 1/3 cup. So, I use the whole package of Crisco, 5 cups flour, 1½ tsp salt and start with ½ cup cold water. You need more water for this because there’s less shortening but this way you get an extra ball of dough.

Ford’s version of Mom’s Pie Crust		*Ford Doherty*
Ingredients	· 2 ¼ cup flour · 7/8 cup shortening	· ½ tsp salt · up to ½ cup cold water
Steps	1. Combine flour and salt 2. Cut in shortening, leaving quite large pieces 3. Toss lightly with a fork while sprinkling enough water on to bring dough mostly together, the dough should be very soft 4. Refrigerate up to on hour or so, if possible 5. Place one half of dough between sheets of wax paper. Do not use extra flour to prevent sticking. 6. Give a couple of strokes with the rolling pin, always rolling from the center outwards 7. Then, carefully peel off paper from both sides and roll briefly again (peeling the paper off “releases” the dough and allows for more effective rolling and reduces working the dough) 8. Three or four roll/peel cycles should be enough. 9. Place pie in dish and repeat for top crust
Comments	Ford’s comments: the most highly valued pie in the Doherty household was blackberry. There were only enough wild blackberry bushes in the neighborhood for a couple of pies each summer. The kids did the picking and not only did you have to work hard for it, but you only got one or two pieces (in a good year!) to reward your labour. This recipe never fails to produce a flaky and tender piecrust. The wax paper allows for a minimum of flour to be used, thereby preventing a tough crust.

Harriet’s version of Mom’s Pie Crust		*Harriet Grimes*
Ingredients	· 2 1/3 cups sifted all-purpose flour · ¾ cup shortening (usually Crisco sticks)	· 1 tsp salt · Up to ¼ cup cold water
Steps	1. Combine flour and salt 2. Cut in shortening 3. Toss lightly with a fork while sprinkling enough water on to bring dough mostly together, the dough should be very soft 4. Place one half of dough between sheets of wax paper. Do not use extra flour to prevent sticking. 5. Give a couple of strokes with the rolling pin, always rolling from the center outwards 6. Then, carefully peel off paper from both sides and roll briefly again (peeling the paper off “releases” the dough and allows for more effective rolling and reduces working the dough) 7. Three or four roll/peel cycles should be enough. 8. Place pie in dish and repeat for top crust

Pashka		*Karen Doherty*
Ingredients	· 2 eight ounce packages of cream cheese · ½ cup butter · 1 cup icing sugar · 2 egg yolks	· ½ cup whipping cream · 1 tsp vanilla · 1/3 cup finely cut citron · 1/3 cup chopped roasted almonds · Strawberries or raspberry compote
Steps	1. Bring the cream cheese, butter and eggs to room temperature. 2. Place the cream cheese in a bowl and beat until light. 3. Add the butter and continue beating. 4. Add egg yolks one at a time. 5. Add the sugar a bit at a time and beat well. 6. Mix the vanilla into the cream. 7. Add the cream mixture to the cheese mixture. 8. Add the citron and the almonds and beat lightly. 9. Wet a double layer of clean cheese cloth and use it to line a container (use either a plastic bowl with a hole in the bottom or a new 5 or 6 inch high green plastic flower pot). 10. Pour in the cheese mixture. 11. Cover the mixture with a plate and weigh it down well. 12. Refrigerate until the next day then up-end it onto a plate. 13. Serve with strawberries or with strawberry or raspberry compote.
Comments	Grandma Doherty served this as our Easter Sunday desert. This is very rich so serve out only small portions.

Pumpkin Mousse Pie		*Jessica Collins*
Ingredients	· 1 Graham Cracker Pie Crust (Reduced Fat is fine) · 2 cups skim milk · 1 cup canned pumpkin	· 1 (1 oz) package of Instant Vanilla Pudding Mix (fat free is fine) · 1 tbsp pumpkin pie spice · 1 (8 oz) container whipped topping (fat-free or low fat is fine)
Steps	1. Combine milk, pumpkin, pudding mix, and spice in mixing bowl. Beat with electronic mixer until smooth. 2. Fold in one half of the whipped topping. Spoon onto pie crust. Top with remaining whipped topping. 3. Freeze or refrigerate at least 2 hours before serving.
Comments	This recipe is good and low fat (for those who care).

Pashka		*Karen Doherty*
Ingredients	· 2 eight ounce packages of cream cheese · ½ cup butter · 1 cup icing sugar · 2 egg yolks	· ½ cup whipping cream · 1 tsp vanilla · 1/3 cup finely cut citron · 1/3 cup chopped roasted almonds · Strawberries or raspberry compote
Steps	1. Bring the cream cheese, butter and eggs to room temperature. 2. Place the cream cheese in a bowl and beat until light. 3. Add the butter and continue beating. 4. Add egg yolks one at a time. 5. Add the sugar a bit at a time and beat well. 6. Mix the vanilla into the cream. 7. Add the cream mixture to the cheese mixture. 8. Add the citron and the almonds and beat lightly. 9. Wet a double layer of clean cheese cloth and use it to line a container (use either a plastic bowl with a hole in the bottom or a new 5 or 6 inch high green plastic flower pot). 10. Pour in the cheese mixture. 11. Cover the mixture with a plate and weigh it down well. 12. Refrigerate until the next day then up-end it onto a plate. 13. Serve with strawberries or with strawberry or raspberry compote.
Comments	Grandma Doherty served this as our Easter Sunday desert. This is very rich so serve out only small portions.

Raspberry Cheesecake		Genevieve Grimes
Ingredients	Crust · 9 oz chocolate wafer cookies, coarsely broken · 6 Tbsp unsalted butter, melted	Filling · 12 oz frozen unsweetened raspberries, thawed, juices reserved · 6 oz white chocolate, chopped · 4 8 oz packages cream cheese, room temperature · 1 1/3 cups sugar · 2 tbsp flour · 4 large eggs · 2 tbsp whipping cream · 2 tsp vanilla extract · 1/2 teaspoon almond extract
Steps	Crust 1. Preheat oven to 325° 2. Butter 9 inch diameter springform pan with 2 3/4 inch high sides 3. Double-wrap outside of pan with heavy-duty aluminum foil 4. Place cookies in processor and blend until crumbs form 5. Add butter and process until evenly moistened 6. Press crumb mixtures firmly onto bottom and halfway up sides of pan 7. Bake crust 8 minutes; cool on rack Filling 1. Press raspberries and juices through fine strainer into small bowl 2. Measure 1/2 cup puree for filling 3. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy 4. Beat in flour, then eggs one at a time 5. Beat in whipping cream and vanilla 6. Transfer 2 1/4 cups to medium bowl 7. Stir in reserved 1/2 cups raspberry puree and almond extract into remaining batter in large bowl 8. Pour raspberry batter into prepared crust 9. Place springform pan in large roasting pan 10. Pour 1 inch of hot water into pan 11. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes 12. Let raspberry cool until slightly firm; about 5 minutes 13. Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth 14. Mix white chocolate into the reserved batter 15. Starting at edge, spoon white chocolate batter in concentric circles onto raspberry layer and smooth top 16. Bake until white chocolate filling is set in center, about 30 minutes 17. Refrigerate cake uncovered until cold, at least 4 hours 18. Cut around outside of pan to loosen cheesecake and release sides 19. Note: when cutting cheesecake, wipe knife after each cut
Comments	While this recipe is time consuming, it is not hard to make and can be really impressive. I reduce the sugar to 1 cup and replace the chocolate cookies with shortbread cookies. You can use 1/3 less fat cream cheese without hurting the taste or texture too much. You may need to increase the cooking time on the raspberry section. I add a little sugar, lemon and chambord to the extra puree and drizzle it over the individual slices. Garnish with fresh raspberries and mint.

Tiger Candy		*Laurie Grimes*
Ingredients	· 1/2 cup peanut butter, chunky is best · 1/4 cup wheat germ · 1/4 cup powdered milk · 1/4 cup honey · 1/4 cup chopped dates	· 1/4 cup raisins · 1/4 cup sunflower seeds, blended to a meal in food processor · 1/4 cup almonds, blended to a meal in a food processor · 1/4 cup fine coconut
Steps	1. Mix together and shape into balls 2. If mixture is too sticky, add more wheat germ or powdered milk 3. If too dry to hold together, add more honey or peanut butter 4. Experiment with quantities and ingredients to suit your taste
Comments	A nutritious “candy” and a favorite with our kids when they were growing up.

Watergate Pudding		*Ruth Grimes*
Ingredients	· 1 instant pistachio pudding · 1/2 cup miniature marshmallows	· 20 oz can of crushed pineapples (with juice) · 8 oz cool whip
Steps	1. Mix well and chill

Drinks

Cranberry Liqueur		*Genevieve Grimes*
Ingredients	· 2 cups sugar · 1 cup water	· 1 (12 oz) package fresh cranberries · 3 cups vodka
Steps	1. Combine sugar and water in a medium saucepan; cook over medium heat until sugar dissolves, stirring constantly 2. Remove from heat and cool completely 3. Place cranberries in a food processor and process 2 minutes or until finely chopped 4. Combine sugar mixture and cranberries in a large bowl; stir in vodka 5. Pour mixture into clean jars; secure with lid 6. Let stand 3 weeks in a cool, dark place, shaking every other day 7. Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl and discard solids 8. Carefully pour liqueur into clean bottle or jars 9. Liqueur can be stored at room temperature for up to a year
Comments	Sip in chilled glasses, drizzle over ice cream and fruit or mix with Cointreau and limejuice.

Cranberry Punch		*Elizabeth Doherty*
Ingredients	· 1 qt cranberry juice (unsweetened) · 1 qt ginger ale · 1/2 cup sugar · 1/2 cup orange juice · 1/2 cup lemon juice	· 1/2 cup water (amount to taste, depends on lemon juice strength) · 1 mickey gin if desired for the punch
Steps	1. Cook sugar and water until boiling; low boil for 5 minutes; cool 2. Mix juices 3. Add ginger ale and ice at serving
Comments	When Dad was doing his PhD at Cornell University, he worked as a bartender for the Elks or some such club in exchange for the use of an apartment where he lived with Mom, Harriet and I. The graduate students quite naturally asked him to take charge of the bar for their Christmas party where he provided his Military Punch which packed such a surprising punch and generated such shocking results that he was never asked to man the bar again. I never got that recipe. This is a Christmas punch both children and adults enjoy; as I recall, Mom was in charge of it. There must have been a second bowl for the adults in the kitchen.

Genevieve’s Blue Martini		*Genevieve Grimes*
Ingredients	· 1 shot gin (I use Bombay Sapphire) · 1 shot FRESH lime juice	· 1 shot Blue Curacao · 1 shot Triple Sec
Steps	1. Combine over ice.
Comments	Again, this is a stronger drink and can be watered down with lemonade.

Genevita (Genevieve’s Margarita )		*Genevieve Grimes*
Ingredients	· 1 shot tequila, chilled · 1 shot Cointreau	· 1 shot Triple Sec · 1 shot FRESH lime juice
Steps	1. Mix over ice and garnish with a slice of lime.
Comments	This is not like sweet, frozen, restaurant style margaritas but is instead strong and slightly bitter. If you prefer something milder, top with lemonade.

Hot Spiced Cider		*John H. Grimes*
Ingredients	· 1 gallon sweet cider · 1 1/2 cups brown sugar · 1 cup lemon juice · 6 sticks cinnamon	· 12 cloves · 6 nutmegs · 1 orange sliced
Steps	1. Put all ingredients but orange in kettle 2. Bring to a boil over medium heat 3. Remove from heat and let sit until cool 4. Reheat before serving 5. Remove cinnamon stick and add orange slices 6. Ladle into cups

Indian Dishes

The Curry Secret

Genevieve Grimes

Comments

Most of the following recipes are from The Curry Secret Indian Restaurant Cookery at Home by Kris Dhillon. I am a huge fan of Indian Restaurants, but every Indian cookbook I tried was for authentic Indian food. After reading many reviews, I decided that The Curry Secret sounded promising. Naturally, it is out of print and took several weeks to arrive. But it is a very affordable book and well worth the wait.

Most of the recipes are based on the curry sauce. While it is a bit time consuming, the process of making the sauce is easy.

This is an English cookbook. In England the pint is 20 oz and the cup is 5 oz. Of course, for us the pint is 16 oz and the cup is 8 oz. I believe I have converted all of these measurements accurately.

Aloo Gobi		*Genevieve Grimes*
Ingredients	· 1/2 lb potatoes · 1 small cauliflower · 4 tbsp vegetable oil · 1/2 tsp ground cumin · 5/8 cup curry sauce	· 1 level tsp salt · 1/2 tsp ground coriander · 1/2 tsp turmeric · 1 green chili, chopped · 2 tsp finely chopped cilantro
Steps	1. Boil or microwave potatoes and leave until cool enough to handle 2. Break up cauliflower into florets; rinse and drain 3. Heat oil in heavy pan; add cumin when hot 4. Add cauliflower and cook on medium 2-3 minutes 5. Add curry sauce, salt, ground coriander, turmeric and chili 6. Mix well and cook partly covered on low heat for about 20 minutes or until cauliflower is just tender; stir frequently 7. Peel potatoes and cut into 1” cubes 8. Add potatoes and stir gently 9. Heat through (3-4 minutes) 10. Stir in cilantro and serve
Comments	I doubled this recipe and it turned out great. I omitted the chili.

Bhindi Bhajee		*Genevieve Grimes*
Ingredients	· 12 oz okra · Oil for deep frying · 3 tbsp vegetable oil · 5/8 cup curry sauce · 1 level tsp salt	· 1/2 – 1 tsp chili powder · 1 tsp cumin · 1 tsp ground coriander · 1/2 tsp garam masala · 3 tsp lemon juice
Steps	1. Wash the okra and pat dry 2. Top and tail the pods and cut into 3/4” length 3. Heat the oil and fry okra for 7-8 minutes; drain 4. Heat the 3 tbsp oil in a deep frying pan and pour in the curry sauce 5. Bring to a boil and cook on high until thick 6. Turn down the heat and stir in salt and spices; add okra and mix well 7. Cook uncovered 3 minutes and sprinkle on lemon juice
Comments	I tried replacing the okra with zucchini, which I cooked with cooking spray. Everyone else seemed to like it but I was disappointed. I think that it is important to deep fry the veggies if you want a rich taste.

Chicken Curry Preparation		*Genevieve Grimes*
Ingredients	· 2 lbs chicken breasts · 6 tbsp vegetable oil	· 1 tsp turmeric · 4 tbsp reserved curry sauce
Steps	1. Trim fat and membrane from chicken breasts and cut into small pieces 2. Wash and drain 3. Place all of the remaining ingredients in a large saucepan and mix well 4. Cook on medium heat, stirring continuously until sauce begins to darken in color (4-5 minutes) 5. Add the chicken and stir until all the pieces are well coated with sauce 6. Turn down the heat and continue cooking with the lid on 15-20 minutes or until chicken is tender, stirring frequently 7. Remove chicken pieces and place in clean container
Comments	Once this recipe is complete you can use it for two batches of the chicken curry or chicken korma- or one of each.

Chicken Curry		*Genevieve Grimes*
Ingredients	· 5 tbsp vegetable oil · 1 7/8 cup curry sauce · 1 tsp salt · Chili powder (see comments) · 1 lb cooked chicken	· 1 level tsp garam masala · 1/2 level tsp ground cumin · pinch fenugreek · 1/2 tomato thinly sliced · 1 tbsp finely chopped cilantro
Steps	1. Heat the oil in a large, deep frying pan 2. Add the curry sauce and bring to a boil 3. Add salt, chili powder and chicken and continue to cook for 5 minutes 4. Turn down the heat and stir in the garam marsala, ground cumin and dried fenugreek; simmer for 2-3 minutes 5. Add the sliced tomato and half the cilantro cook for another 2 minutes 6. Skim off any excess oil and garnish with remaining cilantro
Comments	I was not able to find fenugreek leaves so I omitted them from the recipe. For a mild curry chicken use a pinch of chili powder. For Chicken Madras use 1 tsp and for a vindaloo use 2 tsp. Leftovers? Chop and mix with mayo, onion, cilantro, garlic powder and curry powder for chicken salad.

Chicken Korma		*Genevieve Grimes*
Ingredients	· 4 tbsp vegetable oil · 1 7/8 cup curry sauce · 1 lb cooked chicken · 2tbsp cashews, chopped · 1 1/2 tsp salt	· 1/4 tsp yellow food coloring · 1/2 tsp garam marsala · 1 tsp ground cumin · 5/8 cup cream · 2 tsp finely chopped cilantro
Steps	1. Heat the oil in a large, deep frying pan 2. Add the curry sauce and bring to a boil on high heat 3. Add chicken, cashews, salt and food coloring 4. Stir and cook for 5 minutes 5. Turn down the heat slightly and continue to cook for a further minutes; stir in garam marsala and ground cumin 6. Stir in the cream and heat gently for 3-4 minutes, stirring constantly 7. Serve sprinkled with cilantro

Curry Sauce		*Genevieve Grimes*
Ingredients	· 2 lbs cooking onions · 2 oz ginger · 2 oz garlic · 6 7/8 cups water · 1 tsp salt	· 1 tin tomatoes · 8 tbsp vegetable oil · 1 tsp tomato puree · 1 tsp turmeric · 1 tsp paprika
Steps	1. Peel and rinse the onions, ginger and garlic 2. Slice the onions and roughly chop the ginger and garlic 3. Put the ginger and garlic into a blender with about 1 1/4 cups water and blend until smooth 4. Place the onions, blended garlic and ginger and remaining water in a large saucepan 5. Add the salt and bring to a boil 6. Turn down the heat to low and simmer with lid on for 40-45 minutes 7. Leave to cool 8. Pour about half of the boiled onion mixture into a blender and blend until perfectly smooth, about 2 minutes 9. Pour blended mixture into a clean pan and repeat with the other half of the boiled onions 10. Reserve 4 tbsp of the sauce to be used in cooking the chicken 11. Blend the tomatoes for about 2 minutes 12. Place the oil, tomato puree, turmeric and paprika into a clean saucepan 13. Add the blended tomatoes and bring to a boil 14. Turn down the heat and cook, stirring occasionally for 10 minutes 15. Add the onion mixture to the saucepan and bring to a boil 16. Turn down the heat to keep the sauce at a simmer 17. A froth will rise to the surface of the sauce: this needs to be skimmed off 18. Keep simmering and skimming for 20-25 minutes, stirring now and again to prevent the sauce from sticking to the bottom of the saucepan 19. Use immediately or cool and refrigerate for up to 4 days
Comments	I used a 14 1/2 oz can of tomatoes for the tin and tomato paste for the tomato puree. This recipe made enough for 2 lbs of chicken and 6 vegetable dishes (3 doubled). You can freeze extra after step 9.

Spinach and Chickpeas		*Genevieve Grimes*
Ingredients	· 4tbsp vegetable oil · 5/8 cup curry sauce · 16 oz can puréed spinach · 1/2 tsp salt	· 1 tsp ground cumin · 1/2 tsp chili powder · 1 tsp garam marsala · 7 3/4 oz can chickpeas
Steps	1. Heat the oil in a deep frying pan 2. Add curry sauce and cook rapidly for about 5 minutes until thick 3. Add spinach and stir in salt, cumin and chili powder 4. Simmer, stirring for 10 minutes 5. Add chickpeas and garam marsala; cook for 5 minutes
Comments	This recipe was actually for Sag Panir but I’d rather have chickpeas than homemade cheese curds. I used frozen chopped spinach, as I could not find canned puréed spinach.

Garbanzo Bean Curry		*John Grimes*
Ingredients	· 6 tbsp oil · 2 medium onions, sliced · 1 tsp finely chopped fresh ginger root · 1 tsp ground cumin · 1 tsp ground coriander · 1 tsp crushed garlic · 1 tsp chili powder	· 2 fresh green chillies · fresh cilantro leaves · 2/3 cup water · 1 large potato · 14 ounce can garbanzo beans, drained · 1 tbsp lemon juice
Steps	1. Heat oil in large saucepan 2. Sauté onions until golden brown 3. Reduce heat, add ginger, ground cumin, ground coriander, garlic, chili powder, green chillies, and fresh cilantro leaves to the pan and stir-fry for 2 minutes. 4. Add water and stir. 5. Cut the potato into small pieces. 6. Add potato pieces and garbanzo beans to the pan. Cover, stirring occasionally for 7 minutes. 7. Sprinkle lemon juice over curry. 8. Serve
Comments	This also goes well with most Indian breads. Its easy to make and fairly healthy.

Salty Lentils (Oil-Dressed Dhal)		*John Grimes*
Ingredients	· 5 tbsp masoor dhal · 4 tbsp moong dhal · 2 cups water · 1 tsp finely chopped fresh ginger root · 1 tsp crushed garlic · 2 fresh red chillies, chopped · 1 tsp salt	Tarka (Baghaar) · 2 tbsp ghee (butter or other low fat alternatives can be used) · 1 medium onion, sliced · mixed mustard and onion seeds
Steps	1. Rinse and clean lentils 2. Put the lentils, water, ginger, and fresh red chillies in a saucepan and bring to a boil. Keep the pan half covered and at medium heat for about 15-20 minutes (until the lentils are soft). 3. Mash the lentils. 4. Stir in salt. 5. Before serving melt ghee in saucepan. Add onions and saute until they are golden brown. Add mustard and onion seeds to taste. 6. Pour ghee mixture over mashed lentils and serve.
Comments	This is a very easy and healthy accompaniment for almost any Indian themed meal. This goes with most Indian breads (Naan, Chapati) or can be enjoyed alone. The lentils can be purchased extremely cheaply at any Indian food store. Its best when a little salty which is why we call it salty lentils. In most meals I consider it the second dish to go with something else with more kick.

Main Course

Baked Chicken Breasts		*Laurie Grimes*
Ingredients	· 6 chicken breasts or approximately 12 breast tenderloins · 1 can cream of mushroom soup · 1/2 cup light cream · 1/2 cup dry sherry	· 1 tsp tarragon leaves · 1 tsp Worcestershire sauce · 1/4 tsp chervil leaves · 1/4 tsp garlic powder · 1 can (6 oz) sliced mushrooms, drained
Steps	1. Place chicken breasts in baking dish at bake at 350° until done (time varies with thickness, 40 to 45 minutes) 2. Mix soup, cream, sherry, seasonings and mushrooms 3. When chicken is done, remove from oven and drain any fat from dish 4. Pour soup mixture over chicken 5. Cover tightly and cook 15 to 20 additional minutes or until fork-tender 6. Serves 4
Comments	I always serve over herb-seasoned bread stuffing.

Beef Burgundy		*Laurie Grimes*
Ingredients	· 2 lbs round steak cut in 1” cubes · 8 small onions, peeled · 2 tbsp shortening · 2 cups burgundy wine · 1-3 cups water	· 1 can (6 oz) sliced mushrooms · 2 bay leaves · 1 tsp salt · 1/2 tsp sugar · 2 cloves garlic, minced
Steps	1. Brown beef cubes and onions in shortening 2. Add wine, 1 cup water, mushrooms, mushroom liquid, salt, pepper, sugar, bay leaves and garlic 3. Simmer for 1 1/2 to 2 hours until meat is tender 4. May have to add additional water as liquid boils down 5. Serve over noodles 6. Of course, make extra noodles and keep the barrel molasses handy
Comments	This is one of Grandma Grimes’s recipes.

Black Bean & Sweet Potato Hash		*John Grimes*
Ingredients	· 2 tbsp olive oil · 2 cups chopped onions · 2 garlic cloves, minced or pressed · 6 cups diced sweet potatoes (½-inch pieces) · 1 jalapeno, minced · 1 tbsp ground coriander · 1 tbsp ground cumin · 1 tsp salt	· 1 cup frozen corn kernels · 1½ cups cooked black beans (1 15 oz. can drained) · splash of water or orange juice (might not be needed) · dash of salt · cayenne or hot pepper sauce (optional) Toppings · Minced scallions · Chopped fresh cilantro (optional) · Sour cream
Steps	1. Heat oil in large non stick skillet. 2. Add the onions and sauté under medium heat until they begin to soften. 3. Stir in garlic, cook for a seconds. 4. Add sweet potatoes. Cover the skillet and cook for 3 minutes. 5. Add the jalapeno, coriander, cumin, and salt. Turn the potatoes, cover and cook for another 3 minutes. 6. Add corn and black beans. Cook for 10 minutes, stirring occasionally. 7. If the potatoes are still firm, add a little water or orange juice and keep cooking on low heat until the potatoes are done. 8. Add salt and stir in cayenne or hot pepper sauce to taste. 9. Serve with minced scallions, possible cilantro, and sour cream.
Comments	Excellent, easy middle of the week food. It always takes a lot longer then the directions to cook. It doesn’t look particularly good (it is a hash) but it tastes good.

Cajun Chicken Sausage Pasta		*Genevieve Grimes*
Ingredients	· 6 oz package grilled chicken strips · 1 tsp Cajun seasoning · Cooking spray · 7 oz low-fat smoked sausage, sliced · 1 cup fresh mushrooms, quartered	· 3/4 cup slivered onion · 3/4 cup green bell pepper strips · 3 tbsp water, divided · 14 1/2 oz can diced tomatoes with jalapeno peppers · 4 cups hot cooked fettuccini (about 8 oz uncooked) · Freshly ground black pepper
Steps	1. Sprinkle chicken with Cajun seasonings; toss well 2. Coat chicken strips with cooking spray 3. Heat a non sick skillet over medium high 4. Add chicken strips and sauté 3 minutes until lightly browned; remove from pan and set aside 5. Add sliced sausage, mushrooms, onion and bell pepper to pan; coat with cooking spray 6. Place over medium-high heat until hot and sauté 4 minutes 7. Add 1 tbsp water and cook until water evaporates; repeat twice 8. Stir in chicken strips and tomatoes; cook until thoroughly heated 9. Combine chicken mixture and pasta; toss well 10. Sprinkle with black pepper if desired
Comments	I like this recipe because it is really easy to make- great for a weeknight dinner. I don’t eat fungus so I add in a red bell pepper. I also cut the fettuccine up to make it easier to eat.

Carrot Soufflé		*Genevieve Grimes*
Ingredients	· 2 lbs carrots; peeled, chopped into large pieces · 1cup sugar · 1 3/4 tsp baking powder · 1/2 tsp salt	· 1/2 tsp nutmeg · 1 tsp vanilla extract · 2 tbsp all purpose flour · 3 eggs · 1 stick of butter
Steps	1. Preheat oven to 350° 2. Boil carrots until very tender, approximately 30-45 minutes 3. Drain and place warm carrots in mixer 4. Mix on low and graduate to medium 5. Beat in sugar, baking powder, salt, nutmeg and vanilla 6. While it is beating, beat eggs in a separate bowl until it lightens in color 7. Mix flour and butter in the carrot mixture 8. Mix in the eggs 9. Transfer to a baking dish 10. Bake for 1 hour 11. Garnish with a pinch of nutmeg and sprinkle with powdered sugar
Comments	My coworker Joanna makes this recipe at Thanksgiving. It is sometimes mistaken for sweet potatoes.

Chicken Ring		*Laurie Grimes*
Ingredients	Chicken Ring · 1/4 cup butter · 1/2 cup flour · 1 tsp salt · 3 cups chicken stock · 1/2 cup milk · 1 tsp lemon · Dash pepper and paprika · 3 cups diced, cooked chicken	Biscuit Ring · 1 1/2 cup flour · 1 tbsp baking powder · 3/4 tsp salt · 1/4 cup shortening · 1/2 plus 2 tbsp milk
Steps	Chicken Ring 1. Melt butter, shake flour and stock together 2. Add salt and milk 3. Cook over low heat until thick, stirring constantly 4. Add remaining ingredients 5. Serve over biscuit ring Biscuit Ring 1. Sift together flour, baking powder and salt 2. Cut in shortening 3. Stir in milk 4. Bake in greased 8” ring mold in 450° oven for 15 minutes
Comments	This is one of Grandma Grimes’s recipes

Chicken with Soy Sauce		*Karen Doherty*
Ingredients	· 2 tbsp soy sauce · 1 tbsp brown sugar	· 1 tbsp vinegar · chicken legs cut in half at the knee
Steps	1. Mix soy sauce, sugar and vinegar together in the bottom of a Pyrex baking dish. 2. Roll the chicken pieces in the sauce so that they are completed coated. 3. Bake at 350° until cooked through (about 30 minutes depending on the size of the pieces) rolling pieces over every 10 minutes or so.
Comments	Another chicken recipe that is quick and easy to make.

Christmas Mincemeat		*Karen Doherty*
Ingredients	· 12 apples peeled and grated (use a food processor) · 3 lbs Thompson or dark Sultana raisins (Thompsons are better) · 1 lb currants · 1 cup ready cut mixed peel · 1½ cups brown sugar · 1 cup any fruit jelly · 2 tsps salt · 1½ tsps cinnamon	· ½ tsp nutmeg · ¼ tsp cloves · ¼ tsp mace · ¼ cup cider vinegar · juice and grated rind of 1 orange · juice and grated rind of 1 lemon · 2½ cups apple juice (or boiled apple cider) · 1 cup suet, finely grated
Steps	1. Mix all the ingredients together in a large pot. 2. Cook over low heat until the mixture reaches a boil. 3. Simmer about 10 minutes stirring constantly. 4. Pour into pint mason jars and seal (to seal use preserving lids and bowl the filled jars in water for 15-20 minutes).
Comments	Grandma Doherty’s mincemeat recipe is dark and spicy – absolutely nothing like store bought mincemeat. Makes about 4 litres (7-9 pints).

Corn Fritters		*Laurie Grimes*
Ingredients	· 6 ears corn, grated · 1/2 tsp sugar · 1 cup milk · Enough flour to make pancake-like batter	· 2 tsp baking powder · 1 tbsp butter · 1 egg
Steps	1. Mix ingredients 2. Heat frying pan on stove; grease 3. Make pancakes 4. Serve with warm maple syrup
Comments	Matthews’ family recipe. With a big garden, there was always some corn that grew too big and was left at the end of the season. This was used for corn fritters, an evening meal by itself.

Crepes		*John Grimes*
Ingredients	· 1 large egg · 1¼ cups milk · 1 cup flour	· ¼ tsp salt · a few drops of oil
Steps	1. Blend ingredients together (using a blender is easiest) until smooth 2. Heat a crepe or omelette pan (~7 inches with heavy bottom) 3. Lightly brush surface with oil 4. Pour in ¼ cup batter. 5. Tilt pan and rotate to make sure that the batter is thin 6. Cook for about 30 seconds 7. Turn over and cook for another 5 seconds 8. Place in a warm area and then cook another
Comments	Crepes are only as good as what you put in them, so below I’ve put my favorites. Other suggestions would include goat cheese, mushrooms, ricotta cheese, basil, and asparagus. You can make a complete meal out of crepes.

Carrots with Cashew Ginger Sauce		*John Grimes*
Ingredients	· 2 cups toasted cashew · 1 cup water · 2 tbsp minced fresh ginger · 1 tbsp soy sauce	· 1 tbsp honey or sugar · 2 tbsp cider vinegar · ½ tso salt · cayenne, to taste
Steps	1. Blend ingredients in food processor or blender. 2. Warm before serving over steamed carrots wrapped inside a crepe
Comments	This is my most requested crepe

Nutella Dessert Crepes		*John Grimes*
Ingredients	· Nutella	· Fruit (bananas, strawberries, or … )
Steps	1. Smear nutella to taste on inside of crepe 2. Cover with fruit and wrap crepe.
Comments	Its hard not to love this if you like nutella. I think bananas work best. Ice cream could also be used.

Crisp Baked Chicken		*Deirdre Doherty*
Ingredients	· ¼ cup cornflake crumbs · ¼ tsp salt (can be cut in half) · ½ tsp curry powder or thyme	· 2 pinches powdered ginger · 1 chicken breast · 3 tbsp light cream
Steps	1. Line dish with foil 2. Blend crumbs and spices 3. Dip chicken in cream (or yogurt) and roll in seasoned crumbs 4. Place chicken skin side up 5. Bake in a 350° oven for 45 minutes
Comments	I use yogurt instead of light cream… it sticks better. This was a favourite at Davidson Crescent… I think it was a late arrival.

English Style Chicken Banana Curry		*Deirdre Doherty*
Ingredients	· ¼ cup vegetable oil (we use olive) · 1 onion, chopped · 2 tbsp curry powder · 1 garlic clove, chopped · 2 cups chicken stock · ½ tsp salt · 1 Granny Smith apple, diced · ¼ cup raisins	· 1 lb boneless chicken · 1 ½ tbsp all purpose flour · 2 ripe bananas, peeled and sliced · 2 tbsp freshly squeezed lime juice · ¼ cup chopped Italian parsley · Salt and pepper to taste
Steps	1. Heat half the oil in a medium saucepan. Ad the onion and cook gently until translucent. Add the curry powder and cook, stirring, for 5 minutes. Add the garlic and bay leaf, and then slowly add the stock, stirring constantly. Bring to a boil and boil for 3 minutes. 2. Add the salt, apple and raisins then reduce the heat and simmer uncovered for 5 minutes. While the sauce is simmering, cut chicken into 1” pieces. Toss chicken pieces in flur. 3. Heat the remaining oil in a large frying pan. When hot, add the chicken and brown on all sides. Remove from the pan and add to the sauce. 4. Simmer the sauce and chicken another 10 minutes, then add the bananas, limejuice and parsley. Taste, season with salt and pepper if you wish, and serve.
Comments	This reminds me of a curry Mom used to make… I didn’t like it then… I do now! This is an English version of curry, sweet and flavourful but not spicy. If you like a little heat, add ½ tsp of cayenne when you add the curry powder. We did not use cayenne on our first try and it was delicious just the way it was. Note: Instead of letting all those delicious groddies left over from browning the chicken go to waste, I used some extra lime juice and scraped them off and used this in the sauce too! Taken from LCBO magazine Winter 2003

Gado Gado		*John Grimes*
Ingredients	Yellow Rice · 2 cups long grain rice (i.e. Basmati or Jasmine) · 3 cups water · ½ tsp tumeric Peanut sauce · 1 cup creamy peanut butter · 1 heaping tbsp grated ginger · 1 heaping tbsp minced garlic · 3 tbsp brown suger · 1 ½ cups hot water · 4 tbsp cider vinegar · 2 tbsp soy sauce · 1 tsp salt · crushed red pepper to taste	Main Dish · Fresh spinach · Sliced Tofu and/or hard boiled Eggs An assortment of fresh and steamed/cooked vegetables like · Steamed broccoli · Raw carrots · Steamed grean beans · Mung bean sprouts · Red cabbage · Red or Yellow Peppers
Steps	Yellow Rice 1. Combine rice, water, and tumeric and cook for until tender Peanut Sauce 1. Puree everything together in a blender. 2. Adjust seasonings to taste (I usually add a lot of red pepper and occasionally some more peanut butter) Main Dish 1. Lay spinach out as a bed on top of the serving plates 2. Put the yellow rice on top 3. Arrange the vegetables, boiled eggs, and tofu on top. This can be done quite artistically 4. Drizzle the peanut sauce on top
Comments	This Indonesian meal is a huge favorite of ours and goes over surprisingly well with more “traditional” meat and potatoes type diners. It’s healthy and delicious. Plus, if you use colorful vegetables, it can be very pretty to look at too. The easy to make peanut sauce can also be useful in other recipes.

Grandmas's Cheese Fondue		*Karen Doherty*
Ingredients	· clove of garlic · 1¼ cup of dry white wine · ¾ lb shredded swiss cheese (Gruyère is best)	· ¼ lb shredded cheddar · 2 tsp cornstarch · black pepper
Steps	1. Rub the inside of a fondue pot with a split clove of garlic. 2. Add the wine. 3. Heat until bubbles appear. 4. Toss the cheese and the cornstarch together in a bowl. 5. Add the cheese to the wine a handful at a time over low heat, stirring until the cheese is melted. 6. Keep stirring until the cheese and wine have blended into a smooth creamy sauce-like consistancy. 7. Sprinkle with black pepper.
Comments	DO NOT OVERCOOK – MUST BE WATCHED. Serve with cubes of French bread, sweet pickled onions and white wine. Grandma Doherty’s special recipe.

Italian Roast Beef		*Genevieve Grimes*
Ingredients	· 1 1/2 cups water · 3 cubes beef bouillon · 1 tsp salt · 1 tsp crushed garlic · 2 tbsp Italian seasoning · 1 tsp freshly ground black pepper	· 2 tbsp dried oregano · 2 tbsp dried basil · 1/2 tsp dried red pepper flakes (optional) · 4 pounds rump roast · 1/2 cup vegetable oil
Steps	1. Pour water into large kettle and add bouillon cubes 2. Mix together salt, garlic, Italian seasoning, black pepper, oregano, basil and red pepper flakes onto large plate 3. Rub roast with vegetable oil 4. Roll roast in seasoning mixture until well covered 5. Place roast in kettle with remaining spices and oil 6. Bring water to a boil, reduce heat and simmer approximately 3 1/2 hours 7. Meat should be tender and well done
Comments	I use olive oil instead of vegetable oil. Instead of cooking in a kettle, I cook the roast for 10 hours on low in a crock-pot. It is incredibly tender. However, please note that it does smell pretty strongly.

Lasagne		*Karen Doherty*
Ingredients	· 1 lb minced beef (hamburger) · 1 jar of meatless tomato sauce · ½ lb cottage cheese	· ¾ cup parmesan cheese · 6 oz mozzarella cut into slices · ½ lb lasagna noodles
Steps	1. Brown the meat and drain the excess grease. 2. Add the tomato sauce and let simmer for 45 minutes. 3. Cook the noodles about 10 minutes (until limp but not fully cooked) 4. Drain the noodles well. 5. In a 12x9 Pyrex baking disk, repeat 3 times in layers: ¼ of the sauce, 1/3 of the noodles, 1/3 of the cottage cheese, 1/3 of the parmesan cheese, ¼ of the mozzarella slices 6. Finish off with the last ¼ of the sauce and the last ¼ of the mozzarella slices. 7. Cook at 350° for 50 minutes. 8. Let sit for 10 minutes.
Comments	Yummy and juicy – this recipe may need to be served with a spoon. Serves 6

Lemon Dill Eggplant Chili		*Steve Grimes*
Ingredients	· 1 medium eggplant, unpeeled, cut into 1/2” cubes · 3/4 cup olive oil · 2 medium yellow onions or 1 large, chopped · 4 cloves garlic, finely chopped · 1-2 bell peppers, seeded, chopped · Either 35 oz canned tomatoes or 1 1/2 lbs fresh tomatoes but into 1” cubes (or both) · 1 1/2 cup (1 can) kidney beans	· 1 1/2 cup (1 can) garbanzo beans (chick peas) · 1 1/2 cup (1 can) black beans · 2 tbsp chili powder · 1 tbsp cumin · 1 tbsp dried oregano · 1 tbsp dried basil · 2 tsp freshly ground black peppercorn · 1 tsp salt · 1/2 cup fresh dill or 1-2 tbsp dried · 1 bottle beer
Steps	Note: You can use fresh herbs by substituting three times the dry quantity listed. First step is optional, especially if you don’t have a lot of time: 1. Place cubed eggplant in colander and sprinkle with salt. Let stand for 1 hour 2. Okay, now heat 1/2 cup oil in large skillet over medium heat. Sauté the eggplant until almost tender. Set aside. Again, if short on time , you can try to cook eggplant with other vegetables. 3. Heat remaining 1/4 cup oil in large, deep pot over low-medium heat. Add onions, garlic, peppers and sauté about 10 minutes. 4. Now add chili powder, cumin, oregano, basil, pepper, salt, parsley and beer. Cook uncovered for 15-30 minutes. Cook even longer if you have time- flavors will mix better. 5. Add beans, eggplant, dill and lemon juice and just reheat.
Comments	This chili is tomato-based, but it’s not your typical chili. The addition of the lemon and dill before serving gives it just the right flavor. The eggplant is hearty. This usually serves at lest six. I like it with sourdough bread for some reason. Vegetable substitutions are encouraged; especially after you have tried it a few times. Also, omitting some of the beans will cause no harm – the recipe is fairly flexible and the quantities are generally adaptable to the amount of ingredients you have on hand. For the beer choice, I would choose a good lager – porter tends to mask some of the other flavors… but you can’t really go wrong as long as the beer is not from a can. Also, I like to only coarsely chop the vegetables, but if you prefer smaller sizes, go ahead and dice.

Mushroom Quiche		*Laurie Grimes*
Ingredients	· 2 cups chopped onion · 12 oz fresh mushrooms, sliced thin · 1 cup grated Swiss cheese · 4 eggs	· 1 cup milk · Dash salt and pepper · Dash ground nutmeg · 2 tbsp parmesan cheese · 1 regular pie crust
Steps	1. Line pie pan with crust 2. Sauté mushrooms and onions; drain off liquid 3. Add grated cheese to mushroom mixture and spread out on bottom of pie shell 4. Beat eggs and combine with milk until well blended; add seasonings 5. Pour egg mixture over ingredients in pie shell 6. Sprinkle with parmesan cheese 7. Bake at 350° for 35 minutes or until knife inserted in center comes out clean 8. Cool 10 minutes before serving
Comments	I usually use baby bellas.

Quiche Avon		*Harriet Grimes*
Ingredients	· 8 inch pie pan lined with flaky crust and baked for 10 minutes · 3 eggs beaten · 1 cup light cream, heated · 1 tsp sea salt	· 1/4 tsp dry mustard · Dash of nutmeg · 6 thin slices of onion, sautéed · 1 1/2 cups grated natural Swiss cheese
Steps	1. Mix eggs, cream, sea salt, mustard and nutmeg 2. Add sautéed onions and grated cheese 3. Pour into baked pie shell 4. Bake 45 minutes at 350°
Comments	Variations: 1/2 cup fresh mushrooms or 1 cup fresh chopped spinach. Miniature quiches made in small muffin tins are excellent hot hors d’oeuvres.

Quick Corn Pie		*John H. Grimes*
Ingredients	Filling · 2 lbs frozen or fresh corn · 1 med potato peeled and diced · 1/2 tsp salt · 1 tbsp sugar · 1 tbsp chopped onion · 1/2 cup chopped celery · 2 cups water · 3 tbsp butter · 4 hard boiled eggs	Topping · 2 cups Bisquick mix · 3 tbsp oil · 1 egg slightly beaten · 1/4 cup milk
Steps	1. Place water, salt, onion, celery and potatoes in kettle; boil 20 minutes 2. Add butter, corn, eggs and sugar; remove from heat 3. Place in 2 qt square 9 1/2 X 10 casserole or baking dish 4. Beat egg; add milk and oil 5. Add to Bisquick mix and stir with spoon until it forms a soft dough 6. Place on lightly floured board. Knead a few seconds and roll or pat to fit casserole disk 7. Cut slits in top to release steam as in pies 8. Bake at 375° for 35 minutes or until light brown
Comments	Genny has used two cans of Cope’s corn in place of frozen of fresh.

Red Hot Spareribs		*Ford Doherty*
Ingredients	· 3 to 5 cloves garlic, crushed and chopped · 2 onions chopped · 1 large (28 oz) can hole tomatoes · 1/3 cup red wine vinegar	· 1/3 cup Worcestershire sauce · 2 bay leaves · ¼ tsp dried oregano · 2 tsp cayenne (to taste) · ½ cup brown sugar · Spareribs
Steps	1. Combine garlic, onions, tomatoes, vinegar, Worcestershire sauce and bay leaves and simmer for 30 minutes 2. Add oregano, cayenne and brown sugar 3. While sauce is simmering, cover ribs lightly with foil and bake at 450° for 15 minutes 4. Cover meat with sauce and reduce heat to 350° 5. Bake for 2 to 2 _ hours and baste occasionally 6. When done sauce should be richly glazed and meat should fall easily off bones
Comments	Adapted from Hot and Spicy Cooking by Cynthia Wine

Sweet and Sour Chicken (Red Chicken or Poulet Rouge)		*Karen Doherty*
Ingredients	· ¼ lb butter (or enough vegetable oil to cover the bottom of the pan) · de-boned chicken breasts · 1 onion · garlic (optional) · ½ cup vinegar	· ½ cup honey (or a bit less if you want it less sweet) · ½ cup ketchup · ¾ tsp salt · dash of pepper
Steps	1. Melt the butter in a cooking pot. 2. Cut up the chicken and cook in the butter until centres are white (about 10 minutes). 3. Add the onion, garlic to taste, vinegar, honey and ketchup and stir. 4. Cook 20 more minutes. 5. Add the salt. 6. Serve on rice.
Comments	This is a great recipe for young adults just starting out on their own or for those overworked souls who come home late and want something that’s quick and easy to make.

Taco Casserole		*Genevieve Grimes*
Ingredients	· 8 oz package cornbread stuffing mix · 14 3/4 oz can cream-style corn · 1 cup water · Cooking spray · 1 1/2 pounds ground sirloin	· 1/2 cup chopped onion · 15 oz can black beans, drained · 2/3 cup salsa · 1 envelope taco seasoning · 8 oz package shredded reduced fat Mexican cheese blend
Steps	1. Preheat oven to 375° 2. Combine stuffing mix, corn and 1/2 cup water; stir well 3. Press into 13X9 disk coated with cooking spray 4. Bake at 375° for 10 minutes; set aside 5. Cook meat and onion in large skillet over medium high heat until meat is browned 6. Drain well and return to pan 7. Add remaining 1/2 cup water, beans, salsa and seasonings; stir well 8. Spoon meat mixture over stuffing mixture and top with cheese 9. Cover and bake at 375° for 20 minutes or until cheese is bubbly
Comments	I use an 8 oz box of corn bread mix instead of stuffing mix- I therefore bake the cornbread for about 10 minutes longer. This is a really easy dish that works well for weeknights.

Tourtière		*Harriet Grimes*
Ingredients	· 1/2 lb ground veal · 1 small onion chopped · 1/2 tsp salt · 1/2 tsp celery salt · 1/2 cup water	· 1/2 lb ground pork · 1 clove minced garlic · 1/2 tsp savory · 1/4 tsp cloves · a little mustard
Steps	1. Boil ingredients uncovered for 20 minutes or long enough to reduce water content to simply dampen meat 2. Cool 3. Put meat in pie shell and cover with crust 4. Bake at 500° oven until brown (15-20 minutes)
Comments	This is a French Canadian meat pie that I serve every Christmas eve.

Wild Rice Pancakes with Mushrooms and Goat Cheese		*John Grimes*
Ingredients	· 1 tbsp olive oil · 12 medium sized mushrooms (1 ½ inch in diameter) · 1 tsp salt · 1 tsp minced garlic · 2 tsp lemon juice · 4 large eggs	· 1/3 cup all-purpose flour · 4 scallions, minced · 1 cup cooked wild rice · 5 oz. crumbled goat cheese · 1/5 tsp black pepper · Nonstick vegetable spray · Sour cream and chives as toppings
Steps	1. Heat skillet over medium heat, about 1 minute. 2. Add olive oil and mushrooms, cook for about 5 minutes. 3. Stir in ½ tsp salt and cook for 5 minutes more. 4. Stir in garlic and lemon juice and remove pan from heat. 5. Beat eggs in bowl. 6. Whisk in flour and remaining ½ tsp salt. 7. Stir in cooked mushrooms, including all juices. 8. Add scallions, wild rice, goat cheese, and black pepper, and stir until well combined. 9. Wipe out skillet and return to medium heat. 10. After 1-2 minutes, spray lightly with non-stick vegetable spray. 11. When pan is hot enough to sizzle water, pour ½ cup of mixture onto pan. 12. Cook for 2-3 minutes on each side (until pancakes are golden). 13. Serve hot or warm topped with sour cream and chives.
Comments	Although the goat cheese and mushrooms are very important to this recipe the dominant flavors are the wild rice and scallions. It’s an excellent meal to use when you are trying to impress guests.

Other

Royal Icing		*Harriet Grimes*
Ingredients	· 3 large egg whites (room temperature) · 1/2 tsp cream of tartar	· 16 oz pkg of powdered sugar (about 3 2/3 cups)
Steps	1. Whip egg whites and cream of tartar with mixer until frothy 2. Add sugar in steps then mix on medium speed for approximately 5 minutes 3. Icing will get very stiff and hold it’s shape
Comments	This icing gets hard and is used to make gingerbread houses. Graham Cracker House: Use 1 cracker as the floor and glue four crackers as walls. Let dry. Glue 2 crackers on top as roof. Let dry. Cut two triangles of cardboard to fit sides of roof and spread icing on top to glue them in place. Let dry. Use small pieces of cracker for doors and windows. Decorate house with icing and candies.

Salads

24 Hour Salad		*Laurie Grimes*
Ingredients	· 2 cups globe grapes, seeded, cut in half · 2 cups mini marshmallows · 2 cups oranges, cut into chunks · 2 cups pineapple chunks	· 1 cup walnuts · 2 eggs · 2 tbsp sugar · 1/4 cup light cream · Juice of one lemon · 1 cup whipped cream
Steps	1. Cut up fruit 2. Beat eggs and cook on medium heat with sugar, cream and lemon, stirring continuously 3. Cook until thick and smooth; cool 4. Fold in 1 cup whopped cream 5. Fold into fruit and refrigerate 24 hours
Comments	A Thanksgiving tradition.

Arugula-Fennel Salad with Pear Vinaigrette		*John Grimes*
Ingredients	· ⅔ cup pear nectar (this is about 2 pears if you make the nectar) · 3 tbsp seasoned rice vinegar · 1 tbsp olive oil · ½ tsp coarsely ground black pepper · 1 fennel bulb	· 2 cups arugula leaves · 2 cups romaine lettuce · 2 small ripe pears, cored and thinly sliced · ½ small red onion, thinly sliced and separated into rings · ¼ cup walnuts · 1 oz Parmesan cheese
Steps	1. For vinaigrette, whisk together the pear nectar, rice vinegar, olive oil, and black pepper. Set aside. 2. Cut off and discard the upper stalks of the fennel, reserving some feathery leaves for the garnish (if desired - I usually don’t). Remove tough, wilted outer stalks and cut off a thin slice from the base of the bulb. Cut the bulb in half lengthwise. Cut crosswise into thin slices, removing core is desired. 3. In a medium bowl toss together the sliced fennel, arugula, and romaine leaves. 4. Pour about half of the vinaigrette over the fennel mixture. Toss to coat. 5. Place in bowls. Top with pears, red onion, walnuts, and finally Parmesan. 6. If desired garnish with fennel leaves and drizzle with remaining vinaigrette.
Comments	This is rather unique salad. The fennel is my favorite part (feel free to add an extra bulb). Also, there is almost no oil in the salad dressing and it’s very healthy (and very well liked).

Broccoli Salad		*Laurie Grimes*
Ingredients	· 1 cup mayonnaise · 1/2 cup sugar · 2 tsp vinegar · 3/4 cup raisins	· 1/4 cup chopped onions · 3 strips bacon, cooked · large bunch of broccoli
Steps	1. Mix first five ingredients and marinate at least 2 hours or overnight 2. Cut broccoli into bite-sized pieces 3. Mix dressing with broccoli and crumble bacon just before serving

Cabbage Slaw Salad		*Laurie Grimes*
Ingredients	· 1 small head of red cabbage, shredded · 1 small bunch of green onions, chopped · 1 pkg chicken flavored ramen noodles · 1/2 cup slivered almonds · 3/4 cup raw, unsalted sunflower seeds	· Dressing · 1/4 cup vinegar (can use balsamic) · 1/3 cup sugar · 1/3 cup oil · Package of seasoning from Ramen noddles
Steps	1. Brown noodles, almonds and sunflower seeds on cookie sheet in 350° oven for 8-10 minutes or until light brown 2. Toss cabbage, onions, noodles, almonds and seeds in bowl 3. Pour dressing over salad right before serving and toss
Comments	Another office pot-luck special. This was a big hit at the Matthews Family Reunion last summer. Serves 10 to 15 people.

Fruity and Crunchy Chicken Salad		*Laurie Grimes*
Ingredients	· 5 cups cooked chicken breast, cut into chunks · 3 tbsp orange juice concentrate · 3 tbsp vinegar · 3 tbsp oil · 1 tsp salt · 1 cup mayonnaise (more if too dry)	· 1 can pineapple chunks, drained · 1 1/2 cups diced celery · 2 cups seedless grapes · 1 cup toasted slivered almonds (brown on cookie sheet for 10 minutes at 350°) · 3 cups cooked rice · 13 oz can of mandarin oranges
Steps	1. While chicken is still hot, mix with everything else on the list except the oranges 2. The last step is to lightly fold in the oranges 3. Refrigerate for a couple of hours 4. You can make this the night before
Comments	I take this to office pot-lucks a lot- it feeds about 20 to 25.

Chicken, Apple and Smoked Gouda Salad		*Genevieve Grimes*
Ingredients	· 1/2 lb package roasted chicken breasts, shredded (about two cups) · 1 1/2 cups sliced gala apple · 3/4 cup chopped red pepper · 1/2 cup sliced celery · 1/2 cup sliced red onion, separated into rings	· 6 oz bag fresh baby spinach · 3/4 cup fat free honey-Dijon salad dressing (such as Maple Grove Farms) · 1/2 cup (2 oz) shredded smoked Gouda cheese · 8 tsp sliced almonds, toasted
Steps	1. Combine first 6 ingredients in a large bowl 2. Drizzle dressing over salad and toss well 3. Sprinkle each serving with 2 tbsp cheese and 2 tsp almonds
Comments	Serves 4. I usually leave out the chicken. The smoked gouda is the key ingredient. As a fairly hard cheese it is lower in fat but definitely not low in taste.

Green Jelly Salad		*Deirdre Doherty*
Ingredients	· 2 (3 oz) pkgs lime jelly powder · 1 tsp salt · 2 cups boiling water · 1 can (10 oz) crushed pineapple · ½ water · 3 tbsp vinegar	· few drops Tabasco · 1 cup finely shredded cabbage · ½ cup shredded carrot · 2 tsp horseradish · 1 pkg (8 oz) cream cheese · ¼ cup sour cream
Steps	1. Dissolve jelly powder and salt in boiling water 2. Stir in pineapple, water, vinegar and Tabasco 3. Chill until softly set 4. Fold in cabbage, carrot and horseradish 5. Pour into an 8” square pan rinsed in cold water 6. Chill until firm 7. Beat cream cheese and sour cream until smooth 8. Spread over chilled gelatin mixture and chill 1 hour
Comments	Popular at Davidson Crescent at holiday meals.

Mexican Bean Salad		*Genevieve Grimes*
Ingredients	· 15 oz can black beans · 15 oz can kidney beans · 15 oz can cannelloni beans · 1 green bell pepper, chopped · 1 red bell pepper, chopped · 10 oz package frozen corn kernels · 1 red onion, chopped · 1/2 cup olive oil · 1/2 cup red wine vinegar	· 2 tbsp fresh lime juice · 1 tbsp lemon juice · 2 tbsp white sugar · 1 tbsp salt · 1 clove crushed garlic · 1/4 cup fresh cilantro · 1/2 tbsp ground cumin · 1/2 tbsp ground black pepper · 1 dash hot pepper sauce · 1/2 tsp chili powder
Steps	1. Rinse and drain beans 2. In a large bowl, combine beans, bell peppers, corn and onion 3. In a small bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin and pepper 4. Season to taste with hot sauce and chili powder 5. Pour olive oil dressing over vegetables; mix well 6. Chill thoroughly and serve cold
Comments	My coworker Bev made this for our Mexican potluck day. She replaced the sugar with 3 packs of equal. I suggest making this well ahead of time to allow the flavors to mix.

Strawberry Dressing Spinach Salad		*John Grimes*
Ingredients	Strawberry Dressing · 1 cup fresh strawberries, rinsed and stemmed · ¼ cup olive oil · ¼ tsp salt · 2 tbsp balsamic vinegar · 1 tbsp chopped fresh basil · 1 tbsp water · Pinch of ground black pepper	Salad · Spinach · Walnuts
Steps	Strawberry Dressing 1. Combine all of the dressing ingredients and blend using a blender. 2. Add pepper to taste Salad 1. Combine spinach and walnuts, pour dressing over.
Comments	The dressing is sweet and different. It’s excellent as a salad course in a multiple serving meal.

Strawberry Spinach Salad		*Genevieve Grimes*
Ingredients	· 1 pound spinach · 1 quart sliced strawberries · 1/2 cup sliced almonds, lightly toasted · 2 tbsp sesame seeds · 1 tbsp poppy seeds	· 1/2 cup white sugar · 2 tsp minced onion · 1/4 tsp paprika · 1/4 cup white wine vinegar · 1/4 cup cider vinegar · 1/2 cup olive or vegetable oil
Steps	1. Toast almonds over medium heat (with cooking spray or butter) 2. In large bowl combine spinach, almonds and strawberries 3. In medium bowl whish together remaining ingredients 4. Toss with spinach just before serving
Comments	This salad is wonderful in early summer. You may wish to reduce the sugar to 1/3 cup or replace the strawberries with 1 cup dried cranberries.

Side Dishes

Broccoli and Cauliflower with Cheese		*Harriet Grimes*
Ingredients	· 2 heads broccoli · 1 head cauliflower · 3 tbsp butter · 2-3 tbsp flour	· 1 1/2 cups milk · 1 1/2 cup grated extra old cheddar · pepper to taste
Steps	1. Blanche cauliflower and broccoli (steam, broccoli should still be green and fairly firm) 2. Place in 13 X 9 pan 3. Melt butter in frying pan 4. Add flour and mix until the lumps are gone and it forms a paste 5. Slowly add milk with whisk and cook until thickened 6. Add cheese; stir and cook until melted 7. Pour cheese sauce over cauliflower and broccoli 8. Sprinkle with paprika for color 9. Bake to heat through but not boil at 350° for 15-20 minutes
Comments	If the sauce does not thicken, mix 1 tbsp flour with cold water to make a paste. Then add a small amount of sauce to paste, mix and add to sauce. If too thick add more milk. Note: These amounts are approximate as I do not have an actual recipe for this dish.

Cranberry-Apple Relish		*Ruth Grimes*
Ingredients	· 4 oz dried apricots · 3 seedless oranges · 1 cup sugar	· 12 oz pkg fresh cranberries, washed · 1/4 cup water · 1 red delicious apple, cored peeled and diced
Steps	1. With scissors cut apricots. Reserve. 2. Peel and section oranges 3. Cut meat out of orange and squeeze juice from membrane. Reserve sections. 4. Bring orange juice, water, sugar and cranberries to a boil 5. Reduce heat and cook just until berries begin to pop 6. Remove from heat and cool 5 minutes 7. Pour cranberry mixture over apricots and let stand ten minutes 8. Stir in oranges and apple 9. Refrigerate until ready to serve 10. Relish thickens upon standing 11. Makes 3 1/2 cups
Comments	I used large Navel oranges.

Indian Potato Salad		*Steve Grimes*
Ingredients	· 6 cups cubed potatoes · 1 tsp salt · 1tsp turmeric, divided · Water · 1 cup carrots · 1 cup red pepper · 1 cup peas · 1 tbsp canola/olive oil · 2 tbsp fresh ginger	· 1 tbsp coriander · 1 tsp cumin · 1/4 tsp cloves · 1/8 tsp cayenne · 4 oz cream cheese · 1/4 cup plain yogurt · 2-3 tsp lemon juice · Salt to taste
Steps	1. Cook the potatoes, salt, 1/2 tsp turmeric and water for 10 minutes 2. Steam the carrots, red pepper and peas until tender. Carrots should start steaming sooner, since they take longer. 3. Simmer ginger, coriander, cumin, cloves, 1/2 tsp turmeric and cayenne in oil for about one minute, stirring so spices don’t burn. 4. Remove potatoes from cooking pot and pour off water. Now combine everything above into a large bowl with the cream cheese, yogurt, lemon juice and salt. 5. It helps to do this while everything is still warm so the cream cheese will mix easily. 6. Serve garnished with fresh parsley, cilantro, mint, or whatever would please you
Comments	This is a good variation on American potato salad. I doubt this in Indian, but rather just uses traditional Indian spices. The colors are fantastic. The vegetable quantities are approximate.

Peter’s Winter Vegetables		*Elizabeth Doherty*
Ingredients	· 2 carrots, julienned · 1 celery stalk · 1/2 cup turnip, julienned · 1 cup brussel sprouts · 8 small whole onions · 1 cup chicken stock · 1/4 cup butter	· 2 tbsp lemon juice · 1 tbsp sugar · 1/2 tsp basil · 1/2 tsp savory · 1/4 tsp salt · Pepper to taste
Steps	1. Cut carrots, celery and turnip in julienne strips 1/4” by 2” 2. Trim outside leaves from brussel spouts and peel onions 3. Combine stock, butter, lemon juice, sugar, herbs and spices 4. Bring to a boil and add veggies 5. Simmer for about 3 minutes; drain; reserve liquid; cool 6. Arrange veggies in greased 8 cu casserole and pour liquid (cooled) over 7. Cover and freeze 8. On the day before, thaw in the refrigerator overnight 9. Bake for one hour at 350° 10. Drain and serve
Comments	It is a well known fact that some Doherty women do not cook willingly and are fortunate in that their significant others are MUCH better cooks than they are. When Peter cooks the main meal at family gatherings, we often have these vegetables – the adults like them and no pay attention to the children who don’t. This is prepared the day before and so is excellent for large events. Serves 8; preparation time: 15 minutes; cooking time: 3 minutes; reheating time: 1 hour.

Pickled Beets		*Ford Doherty*
Ingredients	· 2 qts beets (cylindrical beets work well) · 1 ½ cup white vinegar · 1 cup honey · 1 cup water · 1 tsp pickling salt	· 1 tsp allspice · 2 cups onion rings · 2 tsp each whole cloves, mustard seed and cinnamon sticks in a spice bag
Steps	1. Cook the beets and cool enough to handle 2. Cut the ends off 3. Squeeze the beet to remove the slippery skin. The harder you squeeze, the fast the beet pops out. Kids love doing this but may need some supervision unless you don’t mind skinned beets flying into the living room. 4. Simmer vinegar, honey, water, salt, allspice and spice bag for 5 minutes 5. Add beets and onions and simmer for 20 minutes 6. Pack into hot sterile jars, cover with liquid and seal
Comments	We still grow a crop of beets every year in our city back yard because of this recipe. Luckily beets are a relatively trouble-free crop here on the west coast.

Potato Filling		*Laurie Grimes*
Ingredients	· 5 cups mashed potatoes · 6 cups cubed bread · 2 1/2 cups chopped onion (I usually don’t use this much) · 1 cup chopped celery · 3 tbsp melted butter	· 1 tsp salt · 3/4 tsp pepper · 3 eggs · 1 tbsp flour · 1 cup milk
Steps	1. Combine all but last three items 2. Beat eggs and butter, stir in milk 3. Pour into potato mixture and mix well 4. Add more milk if dry 5. Bake covered at 325° for 60 minutes 6. Uncover and let brown for 10 more minutes
Comments	This is one of Grandma Grimes’s recipes served at Thanksgiving.

Quick Cranberry Relish		*Ruth Grimes*
Ingredients	· 16 oz whole cranberry sauce · 1/2 cup chopped walnuts · 1/2 cup light raisins	· 1/4 tsp cinnamon · 1/8 tsp cloves
Steps	1. In a small bowl stir together sauce, walnuts, raisins and spices 2. Cover and chill 3. Stir before serving 4. Optional: sprinkle walnuts on top. 5. 12 Servings
Comments	I added a small can of crushed pineapple.

Red Cabbage		*Karen Doherty*
Ingredients	· 3 tbsp butter · 2 tbsp chopped onion · 6 tbsp brown sugar	· 3 tbsp vinegar or white wine · 6 cups shredded red cabbage
Steps	1. Melt the butter. 2. Add the onion to the butter and sauté. 3. Add the sugar and the vinegar/wine and stir. 4. Cook for 25 minutes stirring frequently.

Soups

Butternut Squash Soup		*John Grimes*
Ingredients	· 2 tbsp olive oil · 1 large onion (chopped) · salt (sea salt preferred) · 1 tbsp minced ginger root · 3 whole garlic cloves · 1 handful celery leaves (celery seeds can be substituted) · 3 - 4 sage leaves (optional) · 1 (2-in) cinnamon stick · 3 whole cloves	· cheese cloth · ½ cup apple cider or juice · 4 cups vegetable stock · 3 lbs butternut squash (peeled, seeded, and chopped) · black pepper · nutmeg · unsalted butter (optional) · ground cinnamon · minced parsley (as garnish)
Steps	1. In large kettle, warm oil under medium heat. Add onion and pinch of salt. Cook the onion for a few minutes. Turn heat to low and add ginger and garlic. Cook heat for 15 minutes 2. Wrapping the celery leaves, sage, cinnamon stick, and cloves in cheese cloth and tie it closed with string or a rubber band. Add to kettle. 3. Add apple cider, stock, and squash to kettle. Raise heat and bring to a boil. Reduce heat to low and cook for about 35 minutes. Squash should crush easily when done. 4. Remove the cheese cloth. Liquefy the soup (a handheld immersion blender is your best bet). 5. Season the soup to taste. When I make this recipe that usually means adding a lot of pepper, nutmeg, and cinnamon. Sometimes I add a hint of red pepper too. Use your imagination. 6. When serving I usually swirl in a pat of butter & cinnamon into each bowl. Then I garnish with parsley.

Campbell’s Soup		*John H. Grimes*
Ingredients	· 1 can of Campbell’s Soup	· 1 can of water or milk (as directed on can)
Steps	7. Carefully open can, a can opener works well although a rock pick can also be used 8. Pour contents into saucepan. Use a spoon to completely empty contents. 9. Fill can with milk or water (as directed on can). Pour these contents into saucepan. 10. VERY CAREFULLY place saucepan on stove and turn burner on.. 11. Stir contents until mixed making sure that you’ve turned the correct stove burner on. 12. Heat soup until very warm (but not boiling). It is very important to check the status of the soup regularly (i.e. before water has boiled completely off).

Corn Chowder		*Laurie Grimes*
Ingredients	· 1 cup chopped onions · 1 tbsp oil · 2 1/2 diced potatoes · 1/2 cup diced celery · 1/2 tsp dried dill · 1/4 tsp dried thyme	· 1 bay leaf · 3 cups water · 1 cup green pepper · 4 cups fresh or frozen corn · 2 cups milk · Salt and pepper to taste
Steps	1. Sauté onions in oil until translucent, stirring often 2. Add potatoes, celery, dill, thyme, bay leaf and water 3. Cover and simmer gently for about 5 to 10 minutes, until the potatoes begin to soften 4. Add peppers and corn and cook for another 5 minutes 5. Remove and discard bay leaf 6. Take out 2 cups of soup and mix one at a time with 1/2 milk each time 7. Puree until smooth and return to soup pot 8. Add salt and pepper to taste

French Onion Soup		*Harriet Grimes*
Ingredients	· 3 tbsp butter · 2 large onions thinly sliced · 1 garlic clove minced · Salt and pepper to taste · 1 tbsp flour	· 6-7 cups beef stock · Pinch of thyme · 6 slices French bread 3/4” thick · 1 cup grated Swiss cheese
Steps	1. Melt butter in heavy frying pan and add onions and garlic 2. Stir and cook over medium heat about 10 minutes until onions are golden 3. Sprinkle with salt and pepper to taste 4. Sprinkle flour over onions and stir over medium heat 2-3 minutes 5. Pour in hot stock (you may used canned bouillon or soup cubes) and thyme and cover 6. Simmer 30 minutes 7. While soup is simmering, arrange bread on a cookie sheet and toast in a very hot over (450°-500°) turning slices now and then 8. Pour soup into an ovenproof casserole disk, 4 onion soup bowls, or individual casseroles (the bowls should be fairly full) 9. Place a slice of toast on each and sprinkle with cheese 10. Place dishes on a cookie sheet and bake in hot oven until cheese is melted and slightly browned on top, about 5-6 minutes
Comments	Services 4

Lentil Soup		*Laurie Grimes*
Ingredients	· 4 tbsp olive oil · 1 medium onion, chopped · 1 green pepper, chopped · 2 tbsp flour · 16 oz can diced tomatoes · 4 carrots, diced	· 1 can 48 oz can tomato juice · 2 cups water · 1 tsp celery salt · 1 # lentils, washed, soaked overnight
Steps	1. Sauté onion and green pepper in olive oil 2. Add remaining ingredients and simmer until lentils are cooked, about 2-3 hours

Potato Soup		*Genevieve Grimes*
Ingredients	· 1 lb bacon, chopped · 2 stalks celery, diced · 1 onion, chopped · 3 cloves garlic, minced · 8 potatoes, peeled and cubed · 4 cups chicken broth or enough to cover potatoes	· 3 tbsp butter · 1/4 cup all purpose flour · 1 cup heavy cream · 1 tsp dried tarragon · 3 tsp chopped fresh cilantro · Salt and pepper to taste
Steps	1. Cook bacon over medium heat until done 2. Remove bacon from pan and set aside 3. Drain off all but 1/4 cup of the bacon grease 4. In the bacon grease remaining in the pan, sauté the celery and onion until the onion begins to turn clear 5. Add the garlic and continue cooking for 1-2 minutes 6. Add the cubed potatoes and toss to coat 7. Sauté for 3-4 minutes 8. Turn bacon to the pan and add enough chicken broth to just cover the potatoes; cover and simmer until potatoes are tender 9. In a separate pan, melt the butter over medium heat and whisk in flour 10. Cook, stirring constantly, for 1-2 minutes 11. Whish in the heavy cream, tarragon and cilantro 12. Bring the mixture to a boil and cook, stirring constantly until thickened 13. Stir the cream mixture into the potato mixture 14. Puree about 1/2 of the soup and return to the pan 15. Adjust seasonings to taste
Comments	I decided to give up some taste for a lower cal version. I used 12 oz reduced fat bacon and didn’t leave any of the fat in the pan. I used I Can’t Believe It’s Not Butter lite instead of butter and fat free half and half instead of heavy whipping cream. This is definitely comfort food. Serve with French bread.

Tortilla Soup		*Genevieve Grimes*
Ingredients	· 1/2 cup diced onions · 6 cups vegetable or chicken broth · 1 can diced tomatoes (15 oz) · 1 chipotle pepper · Something hot (cayenne pepper/red chilies) to taste	· 1/4 tsp garlic powder · Salt and pepper to taste · 1 tbsp (or more) chopped cilantro · Tortilla chips · Grated Monterey or sharp cheddar cheese
Steps	1. Coat a large pan with cooking spray and cook onions for a few minutes until slightly soft 2. Add broth, tomatoes and chipotle pepper and bring to a low boil 3. Add spices (including cilantro) to your liking; broth should be fairly hot 4. Lightly crumble chips into individual bowls 5. Add soup and top with cheese 6. If desired, garnish with more cilantro, sour cream or avocados
Comments	This is a recipe I always just throw together, so I’m guessing on the amounts. It is super fast and easy but is great on a cold day. The chipotle pepper gives it a smoky flavor. This is a really basic recipe; you can add chicken, beans or vegetables to make it heartier.

A Cooks Reference

Measurement Equivalents

*If a Recipe Calls for*	*You Also Can Measure It This Way*
1 dash	2 or 3 drops (liquid) or less than 1/8 teaspoon (dry)
1 tablespoon	3 teaspoons or 1/2 ounce
2 tablespoons	1 ounce
¼ cup	4 tablespoons or 2 ounces
1/3 cup	5 tablespoons plus 1 teaspoon
½ cup	8 tablespoons or 4 ounces
1 cup	16 tablespoons or 8 ounces
1 pint	2 cups or 16 ounces or 1 pound
1 quart	4 cups or 2 pints
1 gallon	4 quarts
1 pound	16 ounces

Substitutions

Most of the following substitutions are for emergency situations only — when you have run out of an essential ingredient and need a very specific replacement.

For thickening soups, stews, and sauces:

1 tablespoon cornstarch or potato flour = 2 tablespoons all-purpose flour

1 tablespoon arrowroot = 2 1/2 tablespoons all-purpose flour

For flour:

l cup minus 2 tablespoons sifted all-purpose flour = l cup sifted cake flour

l cup plus 2 tablespoons sifted cake flour = l cup sifted all-purpose flour

l cup sifted self-rising flour = l cup sifted all-purpose flour plus 1 1/4 teaspoons baking powder and a pinch of salt

For leavening agents in baked goods:

1/4 teaspoon baking soda plus 1/3 teaspoon cream of tartar = l teaspoon double-acting baking powder

1/4 teaspoon baking soda plus 1/2 cup buttermilk or yogurt = l teaspoon double-acting baking powder in liquid mixtures only; reduce liquid in recipe by 1/2 cup

For dairy products:

l cup whole milk = 1/2 cup unsweetened evaporated milk plus 1/2 cup water

or l cup skim milk plus 2 teaspoons melted butter

or l cup water plus 1/3 cup powdered milk

or l cup soy milk

or l cup buttermilk plus 1/2 teaspoon baking soda

1/4 cup whole milk plus 1/3 cup melted butter = l cup heavy cream (but not for making whipped cream)

l cup skim milk =1 cup water plus 1/4 cup nonfat powdered milk

or 1/2 cup evaporated skim milk plus 1/3 cup water

l cup sour milk = l cup buttermilk or plain yogurt

or l cup minus 1 tablespoon milk, plus 1 tablespoon lemon juice

or white vinegar after standing 5 to 10 minutes

l cup sour cream = l cup plain yogurt

For eggs:

2 egg yolks = l egg for thickening sauces and custards

4 extra-large eggs = 5 large eggs or 6 small eggs

For sweetening:

l cup sugar = l cup molasses (or honey) plus 1/2 teaspoon baking soda

l cup brown sugar = l cup white sugar plus 1 1/2 tablespoons molasses

Miscellaneous substitutions:

l cup broth or stock = l bouillon cube dissolved in l cup boiling water

1 square (1 ounce) unsweetened chocolate = 3 tablespoons cocoa plus 1 tablespoon butter, margarine, or vegetable shortening

1 square (1 ounce) semisweet chocolate = 3 tablespoons cocoa plus 1 tablespoon butter, margarine, or vegetable shortening plus 2 tablespoons sugar

1 2- to 3-inch piece of vanilla bean = 1 teaspoon pure vanilla extract

Note: This was taken from Cooking for Dummies

Herb Info and Substitutions

	Angelica = archangel = ground ash = masterwort Pronunciation: an-JEL-ih-ca *Notes:* Angelica is prized for its crunchy stems, which are often candied and used to decorate baked goods. You can also use the leaves and stems to add a celery flavor to liqueurs, sauces, and vegetable side dishes. *Substitutes:* lovage (This also tastes like celery, and the stems can be candied like angelica.) OR tarragon
	Basil Pronunciation: BAY-zuhl or BAHZ-uhl *Equivalents:* 1 tablespoon fresh = 1 teaspoon dried. *Notes:* Basil is widely used in Mediterranean countries, where it flavors everything from pasta sauces to pesto, and in Southeast Asia, where it's often stir-fried with other ingredients. There are numerous varieties, ranging from the more pungent Asian basils to the sweeter and milder European varieties. Use dried basil only in a pinch--it's not nearly as flavorful as fresh. *Substitutes:* oregano OR thyme OR tarragon OR summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai cuisine)
	Bay Leaf = bay laurel leaf = laurel leaf = sweet bay laurel leaf *Equivalents:* One whole leaf = 1/4 teaspoon crushed. Substitute one fresh leaf for every two dried leaves, and one California bay leaf for every two Turkish bay leaves. *Notes:* Bay leaves are a staple of Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats. It's best to add whole leaves, then remove them before serving the dish. The Turkish bay leaf is smaller and less potent than the California bay leaf, but more highly prized due to the complexity of its flavor. Dried leaves are a good substitute for fresh. *Substitutes:* Indian bay leaves OR boldo leaves (stronger flavor) OR juniper berries (to flavor meat)
	Bergamot *Substitutes:* mint
	Borage Pronunciation: BORE-idge or BURR-idge or BAHR-idge *Notes:* Borage is best known for its attractive blue flowers, but Europeans sometimes use the leaves as an herb in salads and soups. Borage has a mild flavor that's been likened to that of cucumbers. The leaves are covered with prickly, throat-catching hairs, so it's best to either blanch them or chop them finely before serving them. *Substitutes:* spinach OR escarole OR burnet
	Chervil = French parsley *Pronunciation:* CHUR-vil Notes: This feathery green herb tastes like a subtle blend of parsley and anise. It's far more plentiful in Europe than in America. Avoid the dried version--it has very little flavor. *Substitutes:* cicely OR parsley + tarragon OR fennel leaves + parsley OR fines herbes (This is a blend of herbs that usually includes chervil, parsley, chives, and tarragon.) OR parsley + dill OR tarragon (Like chervil, this is good for flavoring vinegars.) OR chives (especially with eggs) OR dill weed (good for flavoring vinegars)
	Chives *Notes:* These slender, hollow shoots have a mild onion flavor. Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads. Always use fresh chives--they lose much of their flavor when they're frozen or freeze-dried. *Substitutes:* green onion tops (These have a stronger flavor and wider shoots. If using them as a substitute for minced chives, slice them lengthwise several times before mincing.) OR Chinese chives (more flavorful)
	Cicely = sweet cicely = Spanish chervil = sweet chervil Notes: This fern-like herb has a strong anise flavor. It's not well known in the United States, but it's popular in Scandinavia, where it's often used to flavor desserts. *Substitutes:* fennel leaves OR chervil (milder anise flavor)
	Curly parsley = curly-leaf parsley *Notes:* This has less flavor than Italian parsley, but it makes a terrific garnish. Don't bother buying dried parsley--it has very little flavor. *Substitutes:* Italian parsley OR chervil OR celery tops OR cilantro
	Dill Leaf = dillweed = dill weed *Notes:* You can find soft, feathery sprigs of dill leaves in markets throughout the year. Chopped dill is often paired with fish, cucumbers, potatoes, or it's added to dips, salad dressings, or cream sauces. Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute. Avoid dried dill; it has very little flavor. And don't confuse dill leaves with dill seeds--though they come from the same plant, they're not good substitutes for one another. *Substitutes:* tarragon (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar)
	Hyssop Pronunciation: HISS-up *Notes:* The leaves and small blue flowers of this plant are used as a garnish or to impart a mild, slightly bitter flavor to salads, soups, and liqueurs. Don't waste your time drying the leaves--they'll lose almost all of their flavor. *Substitutes:* sage
	Italian Parsley *Notes:* This is the best parsley to use for cooking--it has more flavor than the more common curly parsley. Avoid dried parsley; it has very little flavor. *Substitutes:* curly parsley OR chervil OR celery tops OR cilantro
	Lemon Balm = balm = melissa = bee balm *Notes:* Cooks use this herb in teas, salads, jams, and soups. The fresh leaves also make an attractive garnish. *Substitutes:* bergamot (herb) OR lemon zest
	Lemon Thyme *Notes:* This variety of thyme has a lemony flavor. *Substitutes:* thyme + dash lemon zest
	Lemon Verbena = verbena *Pronunciation:* ver-BEE-nuh *Notes:* This has a strong lemon flavor that works especially well in teas and vegetable dishes. If you can't find it in the spice section, cut open lemon verbena teabags. *Substitutes:* lemongrass OR lemon zest
	Lovage = wild celery = smallage = smellage Pronunciation: LOVE-age Notes: Lovage tastes like celery, but it's even more pungent and flavorful. The only drawback but it can't withstand long cooking like celery can. Use it in any recipe that calls for celery, but use less and add it to cooked dishes at the last minute. *Substitutes:* equal parts parsley and celery leaves OR Chinese celery OR celery leaves (milder) OR parsley OR chervil
	Marjoram = sweet marjoram = knot marjoram = knotted marjoram *Pronunciation:* MAR-jer-um *Notes:* Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano. *Equivalents:* 1 tablespoon fresh = 1 teaspoon dried. *Substitutes:* oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savory
	Opal Basil *Notes:* Opal basil has purple leaves and a longer shelf life than sweet basil, but the two can be used interchangeably in most recipes. *Substitutes:* sweet basil
	Oregano = wild marjoram = pot marjoram Pronunciation: uh-REG-uh-no *Equivalents:* 1 tablespoon fresh = 1 teaspoon dried *Notes:* Oregano is a popular herb in Mediterranean countries, where it's often used to season tomato sauces, meat dishes, and pizzas. Mexican oregano has a mintier taste than ordinary oregano. If you can't find it fresh, dried oregano is a good substitute. *Substitutes:* marjoram (This is very similar, but milder and sweeter. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR basil OR summer savory
	Parsley *Notes:* Parsley is prized both for its looks and for its fresh, grassy flavor. There are two common varieties: the mild curly parsley and the more flavorful Italian parsley. Use curly parsley if you want looks and Italian parsley if you want flavor. Parsley doesn't hold up well to cooking, so add it to cooked dishes at the very last minute. Frozen parsley is a good substitute for fresh, but dried parsley adds only color. *Substitutes:* chervil OR celery tops OR cilantro
	Rosemary *Equivalents:* 1 tablespoon fresh = 1 teaspoon dried *Notes:* The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh. *Substitutes:* sage OR savory OR thyme
	Sage *Equivalents:* 1 tablespoon fresh = 1 teaspoon dried. *Notes:* Sage is often combined with other strong herbs to flavor meat dishes and poultry stuffings. Use it sparingly; a little goes a long way. Dried sage is an excellent substitute for fresh. *Substitutes:* poultry seasoning OR rosemary OR thyme
	Savory *Notes:* This herb has a strong, peppery flavor, and it's often used in Mediterranean countries to flavor beans, mushrooms, vegetables, and meats. There are two varieties: winter savory and the milder summer savory. Winter savory is best suited to slowly cooked dishes like stews. *Substitutes:* thyme (stronger flavor) OR thyme + dash of sage or mint
	Summer Savory *Notes:* Summer savory is milder than winter savory. *Substitutes:* thyme (stronger flavor) OR thyme + dash of sage or mint
	Sweet Basil = Italian basil *Pronunciation:* BAY-zuhl or BAHZ-uhl *Equivalents:* 1 tablespoon fresh = 1 teaspoon dried. *Notes:* This is widely used throughout the Mediterranean region to make tomato sauces, pesto, and other dishes. *Substitutes:* sweet Asian basil (Use twice as many leaves. Sweet Asian basil is more flavorful, and doesn't wilt as easily when cooked.) OR pesto (Basil is an important ingredient in most pestos.) OR oregano OR thyme OR tarragon OR summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai dishes)
	Tarragon *Notes:* The French are especially fond of this aromatic, anise-like herb. They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce béarnaise and in the herb mixture the French call fines herbes. Use it sparingly--a little goes a long way. Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch. *Substitutes:* dill OR basil OR marjoram OR fennel seed OR anise seed OR angelica
	Thyme *Pronunciation:* TIME *Equivalents:* 1 tablespoon fresh = 3/4 teaspoon dried *Notes:* This herb is widely used in Mediterranean countries to flavor stews and meat sauces. It's often used in combination with other herbs, like rosemary, parsley, and oregano. Use dried thyme only in a pinch--fresh thyme is far more flavorful. *Substitutes:* omit from recipe OR herbes de Provence (This blend contains thyme.) OR poultry seasoning (This blend contains thyme.) OR Italian seasoning (This blend contains thyme.) OR savory OR marjoram OR oregano
	Winter Savory *Notes:* This perennial herb has a stronger flavor than its annual relative, summer savory. *Substitutes:* summer savory (milder) OR thyme (stronger flavor) OR thyme + dash of sage or mint

Crispy Butternut Wontons with Spicy Tomato Sauce		*John Grimes*
Ingredients	Sauce · 1 ½ tsp olive oil · 1 ½ cups thinly sliced leek (about 2 medium) · 1 garlic clove, minced · ¼ tsp crushed red pepper · 1/8 tsp sea salt · 1/8 tsp freshly ground pepper · 1 (14.5 oz) can whole tomatoes, undrained and chopped · 1 (3-inch) orange rind strip · 1 bay leaf · 1 fresh tarragon sprig	Wontons · 1 small butternut squash (about 1½ lbs) · ½ cup water · ½ cup ricotta cheese · 3 tbsp grated fresh parmesan · 2 tbsp dried bread crumbs · ¼ tsp sea salt · ¼ tsp freshly ground black pepper · 1/8 tsp ground nutmeg · 1 tsp water · 1 large egg, lightly beaten · 24 wonton wrappers cooking spray
Steps	Sauce 1. Heat oil at medium heat in large nonstick skillet 2. Add leek and garlic, stir frequently and cook until tender (about 8 minutes) 3. Increase heat to medium high. Add the rest of the ingredients. 4. When it starts boiling, reduce heat to low and simmer for about 15 minutes (until it becomes thick). 5. Discard rind, bay leaf, and tarragon. Wontons 1. Preheat over to 375º. 2. Cut squash in half lengthwise, discard seeds and membrane. Place the squash halves, cut sides down, in a 2 quart baking dish. Add ½ cup water. 3. Bake for 45 minutes or until squash is tender. Scoop out 1 cup of pulp. 4. Combine 1 cup pulp with ricotta, parmesan, bread crumbs, salt, pepper, and nutmeg. 5. In separate boil combine 1 tsp water with egg, stirring with whisk. 6. Working with 1 wonton wrapper at a time spoon squash mixture onto each wrapper. Spoon about 2 tsps of squash mixture onto each wrapper. Brush edges with egg mixture. Bring two opposite edges together. Press edges together forming a triangle. Repeat with remaining wrappers. 7. Place wontons on a large baking sheet coated with cooking spray. Brush lightly with remaining egg mixture. Bake at 375º for 17 minutes until golden and crisp. Serve with sauce.
Comments	Make sure to cook the wontons as soon as you assemble them. Also, this reheats quite well as long as you store the sauce (which has a little kick) and the wontons separately. It’s a really nice appetizer and other than actually putting the wontons together its easy (they just take some time).

Crab Dip		*Laurie Grimes*
Ingredients	· 1 can crab meat- do not drain · 8 oz pkg cream cheese · 2 tbsp minced onion	· Dash of Tabasco sauce (optional) · 1/4 tsp salt
Steps	1. Cream cheese at room temperature 2. Mix all ingredients 3. Serve with crackers
Comments	Uncle Jim’s favorite for New Year’s Even- serve with champagne, of course.

Hot Artichoke Dip		*Laurie Grimes*
Ingredients	· 12 oz marinated artichoke hearts, partially drained (use about 1/2 the liquid, chopped	· 4 oz shredded sharp cheddar cheese · 1/4 cup mayonnaise
Steps	1. Mix together and bake at 350° for 30 minutes until brown around the edges 2. Serve warm 3. You can also add a shake of Tabasco sauce or a dash of red pepper for zip 4. Serve with tiny sliced rye or pumpernickel bread or crackers
Comments	A family tradition during the holiday.

Mushroom Pate		*Laurie Grimes*
Ingredients	· 1 cup slivered almonds · 1/4 cup butter · 1 small onion · 1 clove garlic, minced · 3/4 # mushrooms, sliced	· 3/4 tsp salt · 1/2 tsp thyme leaves · 1/8 tsp white pepper · 2 tbsp oil
Steps	1. Toast almonds in oven at 350° for 8 minutes 2. Melt butter; add onion garlic, mushrooms, thyme and pepper 3. Cook until soft and most juice has evaporated 4. Process almonds until a paste 5. Add oil until creamy, add mushrooms and process until smooth 6. Serve with crackers
Comments	This is actually Steve Grimes’s recipe.

Raw Vegetable Dip		*Harriet Grimes*
Ingredients	· 1/2 cup yogurt or sour cream · 1/4 cup mayonnaise · 1/4 tsp garlic salt	· 1/4 tsp basil · 1/2 tsp minced raw onion · Dash pepper
Steps	Mix and chill; serve with raw vegetables.
Comments	I prefer the yogurt to sour cream.

Jessica	Collins	Joanna	Grimes
Deirdre	Doherty	John H	Grimes
Elizabeth	Doherty	Kiersha	Grimes
Ford	Doherty	Laurie	Grimes
Karen	Doherty	Steve	Grimes
Harriet	Grimes	Trisha	Ryan
Jim	Grimes

Soft Pretzels		*Laurie Grimes*
Ingredients	· 1 pkg of dry yeast · 1 1/2 cups warm water · 1 tbsp sugar	· 1 tsp salt · 4 cups flour · 1 egg, beaten
Steps	1. Dissolve yeast in warm water 2. Add sugar, salt and flour; blend 3. Turn dough out on lightly floured board and knead until smooth 4. Cut off small pieces of dough and roll into ropes 5. Twist ropes into pretzel shape 6. Arrange on cookie sheet, lined with paper or greased 7. Brush with egg 8. Sprinkle generously with coarse salt 9. Bake in 425° oven for 12 to 15 minutes
Comments	Maybe not quite like they used to make in Reading, but what Grimes family cookbook would be complete without it?

Spinach Dip		*Karen Doherty*
Ingredients	· 1 pkg Knorr vegetable soup mix · 2 cups sour cream · 1 cup mayonnaise · 2 large cloves of garlic, finely chopped	· 1 bunch of shallots (about 6 shallots or small green onions) · 1 kg frozen spinach, cooked and chopped · 1 small can water chestnuts, finely chopped (optional) · 1 large round dark pumpernickel bread
Steps	1. Cook the spinach. 2. Mix the spinach, garlic, shallots and water chestnuts (optional) together in the food processor. 3. Mix in the other ingredients. 4. Cut a hole out of the top of the bread and hollow it out to form a bowl. 5. Pour in the dip. 6. Place the bread bowl on a plate and surround it with bite-sized pieces of the bread removed to form the hollow. 7. Use the bread to scoop out and eat the dip.
Comments	This is a great party dip.

Spinach and Artichoke Dip		*Genevieve Grimes*
Ingredients	· 16 oz fat free sour cream · 8 oz brick of fat free or reduced fat cream cheese (chopped into 8 pieces) · 5 oz bag of shredded parmesan cheese · 8 oz bag of shredded Monterey jack or reduced fat shredded Mexican blend	· 14 oz can of whole or quartered marinated artichoke hearts (drain and chop up) · 10 oz box of chopped frozen spinach (thaw, drain and squeeze out liquid) · 2 cloves of garlic (chopped) or 1 tbsp garlic powder
Steps	1. Combine sour cream, cream cheese, 4 oz of parmesan cheese (reserve remaining 1 oz) and Monterey jack or Mexican blend cheese in a large microwaveable bowl 2. Stir in spinach, artichokes and garlic 3. Nuke for about 10 minutes (until all is melted), stirring every couple of minutes 4. Transfer to corningware or oven safe dish 5. Cover top with remaining 1 oz of parmesan cheese 6. Broil for about 5 minutes, until cheese is golden brown 7. Then tear it up! Without guilt!
Comments	My coworker Bev made this last year for our departmental Christmas party and we loved it. The full name is Low Fat, Low Guilt, Spinach and Artichoke Dip.

Sweet and Sour Meatballs		*Harriet Grimes*
Ingredients	Meatballs · 2 pounds ground beef · 1/2 cup oatmeal · 2 eggs · 1 1/2 tsp salt or part garlic salt · 1 tsp basil · Squirt of Worcestershire sauce	Sweet and Sour Sauce · 2 13 oz cans pineapple chunks · 1 1/4 cups chicken broth · 1/4 cup packed brown sugar · 3/4 cup vinegar · 1 tbsp soy sauce · 1 tbsp ketchup · 4 tbsp cornstarch · 1 cup thinly sliced green onions · 3 green peppers seeded and cut into 1 inch squares
Steps	Meatballs 1. Mix ingredients and shape into small meatballs 2. Arrange on broiler pan and broil until lightly browned 3. Remove and add to sauce Sweet and Sour Sauce 1. Drain pineapple syrup into saucepan; reserve pineapple chunks 2. Add chicken broth, sugar, vinegar, soy sauce, ketchup and cornstarch to pan 3. Cook over medium heat, stirring until thickened 4. Add green onions and green peppers; cook one minute longer 5. Remove from heat and add pineapple chunks
Comments	Alternate Sauce: Curry Heat 1/4 cup butter or margarine in heavy pan over medium heat; add 1 large onion (chopped) and sauté until limp. Stir in 1 clove garlic (mashed) and 2 tbsp curry powder; cook about 1 minute more. Add 4 tbsp all purpose flour, 1 tbsp cornstarch, 2 tsp sugar, 1/2 tsp salt and dash cayenne; stir over medium heat until blended and bubbly. Gradually stir in 2 cups regular strength chicken broth and 1 cup whipping cream; cook until thickened.

Apple Bread		*Laurie Grimes*
Ingredients	· 2 cups grated apples · 1/2 cup honey · 1/4 cup butter, softened · 1 tbsp buttermilk (or sour milk) · 1 egg · 2 cups whole wheat flour · 1 tsp baking soda · 1 tsp baking powder	· 1 tbsp cinnamon · 1 tsp vanilla Topping (Optional) · 2 tbsp butter · 2 tbsp sugar · 2 tbsp flour · 1 tsp cinnamon
Steps	1. Cream butter and honey together 2. Add buttermilk, vanilla and egg 3. Sift dry ingredients and add to liquid mixture; fold in apples 4. Pour into greased loaf pan 5. Sprinkle mixed topping ingredients on top, if used 6. Bake at 350° for 45 minutes 7. Cool before removing from pan
Comments	You can also make this into apple-carrot bread by omitting 1/2 cup apples and adding 1/2 cup grated carrots

Banana Bread		*Laurie Grimes*
Ingredients	· 1/4 cup butter · 2/3 cup honey · 3 eggs, beaten · 1 cup mashed banana pulp (about 3 small bananas) · 1 tsp vanilla · 1/3 cup instant milk powder	· 1/3 cup water (or substitute 1/3 cup milk for this and instant milk powder) · 1 tsp salt · 2 tsp baking powder · 1 tsp baking soda · 2 cups whole wheat flour · 1 cup walnuts or 1/2 cup raisins (optional)
Steps	1. Cream honey and butter until light 2. Beat in eggs, banana pulp, vanilla, and milk or water 3. Stir together dry ingredients, then stir them into the first mixture, blending with as few strokes as possible 4. Stir in walnuts or raisins 5. Turn in to oiled loaf pan and bake at 325° for 1 hour, until well browned and toothpick comes out clean
Comments	An old family favorite for many years; a rich loaf, great with cream cheese

Basic Sweet Dough		*Harriet Grimes*
Ingredients	· 1 pkg dry yeast · 1/4 cup warm (not hot) water · 1/2 cup milk · 1/4 cup sugar	· 1 tsp salt · 2 tbsp melted shortening · 2 3/4 – 3 cups sifted flour · 1 egg, beaten
Steps	1. Sprinkle dry yeast into water and stir until dissolved 2. Scald milk; pour into large mixing bowl 3. Add sugar, salt and shortening; cool until just warm 4. Stir in 1 cup flour and mix in dissolved yeast 5. Add egg 6. Stir in 1 1/2 cups flour 7. Sprinkle 2 tbsp of remaining flour on bread board 8. Turn dough out on flour and knead, adding more flour as needed to make a soft dough 9. Knead until dough is smooth and shiny (about 5 minutes) 10. Shape into smooth ball 11. Wash mixing bowl and grease lightly 12. Press top of dough ball into boll, then turn dough over 13. Cover and let rise until doubled (about 2 hours) 14. Punch down 15. Cover and let rest 5-10 minutes
Comments	This dough is the foundation for several variations…

Danish Coffee Twist		*Genevieve Grimes*
Ingredients	· 1 recipe basic sweet dough · 3 tbsp sugar · 1/2 tsp cinnamon · 1 tbsp soft margarine or butter · 1/4 cup slivered blanched almonds	Honey Glaze · 2 tbsp sugar · 1/4 cup honey · 1 tbsp margarine or butter
Steps	1. Make Basic Sweet Dough 2. While dough is resting, mix cinnamon and sugar 3. Flatten ball of dough, then roll out to form long narrow sheet about 6” wide and 1/4” thick 4. Spread with soft margarine or butter and sprinkle with sugar mixture 5. Roll up to make long, slender roll 6. Seal edges by pressing firmly 7. Twist roll by pushing ends in opposite directions 8. Lift to lightly greased baking sheet and shape into a large pretzel; tuck edges under to keep dough from untwisting 9. Cover and let rise until doubled (about 1 hour) 10. Bake at 350° 25 to 30 minutes 11. Measure honey glaze ingredients into small saucepan 12. Bring to boil, stirring constantly 13. While still hot, brush on baked Danish Coffee Twist 14. Sprinkle with slivered almonds 15. Remove from baking sheet to cooling rack
Comments	This may take awhile to make, but it looks and tastes great!

French Bread		*Harriet Grimes*
Ingredients	· 2 cups warm (not hot) water · 1 pkg active dry yeast · 1 tbsp sugar	· 2 tsp salt · 5 3/4 cups sifted flour · 1 egg white unbeaten
Steps	1. Pour warm water into warmed bowl 2. Sprinkle yeast over water and stir until dissolved 3. Add sugar, salt and 3 cups of flour 4. Stir to mix, then beat until smooth and shiny 5. Stir in 2 1/2 cups more flour 6. Sprinkle remaining 1/4 cup flour on bread board 7. Turn the dough out onto flour and knead until satiny smooth, 5-7 minutes 8. Shape into smooth ball 9. Rub bowl lightly with shortening 10. Press top of ball of dough into greased bowl, then turn dough over 11. Cover with waxed paper, then clean towel 12. Let rise until double, about 1 hour 13. Punch down, divide into halves 14. Shape each half into ball 15. Cover and let rest 5 minutes 16. Rub a little shortening on palms of hands 17. Then roll each ball out to forma long slender loaf about 3” in diameter 18. Start rolling at the center and gently work hands towards ends of loaf 19. Do this several times to make well shaped loaves 20. Place loaves 4” apart on lightly greased baking sheet 21. With sharp knife cut diagonal gashes about 3/4” deep about 1 1/2” apart on to top of each loaf 22. Cover and let rise until a little more than doubled (about 1 hour) 23. Bake in moderate oven at 425° for 30-35 minutes 24. Remove from over and brush with egg white 25. Return to over for 2 minutes 26. Remove from baking sheet and cool on rack
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Grecian Feast Bread		*Harriet Grimes*
Ingredients	· 1 recipe basic sweet dough · 1/2 cup currants · 3/4 cup confectioners sugar	· 1 tbsp milk or cream · 15 blanched almonds · 1/4 cup sliced candied cherries
Steps	1. Stir in currants before mixing in last cup of flour; finish basic sweet dough recipe 2. Divide dough into 3 equal parts 3. Shape each part into a smooth ball 4. Place balls on lightly greased baking sheet so that they form a 3 leaf clover about 3” apart 5. Cover and let rise until doubled (1 hour) 6. Bake at 350° 40-45 minutes 7. Remove from baking sheet and cool on rack 8. When cool mix sugar and milk to making soft frosting 9. Pour over loaves letting frosting drip down sides 10. Arrange almonds and cherries in 3 petalled flower shapes on frosting
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