The Great Kiwi
Pavlova (contributed by Mockers)
Ingredients:
4 egg whites
pinch of cream of tartar
2 lots of 110 grams sugar
1 teaspoon vanilla essence
1 tablespoon vinegar
1 tablespoon cornflour
1 tablespoon cold water
Method:
Whisk egg whites and cream of tartar until stiff,
add first lot of sugar, whisk again until stiff. Gently fold in rest of
sugar, vanilla, vinegar, cornflour and water. Only fold as much as necessary
no more! Heap on a baking tray covered with baking paper..spread into a
circle about 7-8cm deep (it spreads a little in the cooking) put in an
oven preheated to 400 degrees farenheight and turn oven off! (the concept
of cooking pav is more of a drying rather than baking!) leave in oven at
least 1 1/2 hours and then when cold cover the top with cream and add slices
of kiwifruit or strawberries or chocolate chips etc. The pav can be coloured
white, pink, or whatever with food colouring at the very start. Enjoy *VBS*

Poo's Pot Roast For
Two (Contributed by Poobarrette)
Ingredients:
3-5lb potroast
1 bottle of favourite bbq sauce
3 carrots
4 potatoes
1 onion (optional) I don't use it!
Method:
put roast in roasting pan. Then pour bbq sauce
over top (for small roast use 1/2 bottle), add onion (cut in chunks). Place
in 300 degree oven for 3hrs basting meat several times during cooking.
After 3 hrs or so add whole washed potatoes, add cut up carrots for rest
of cooking time (approx 2 hrs), cooking time varies with size of roast.
Now eat and enjoy!

Rice With Salsa &
Beans (contributed by Poobarrette)
Ingredients:
2c uncooked minute rice
1c salsa
1c canned black or red beans
Method:
Prepare rice as on package. Drain Beans. Add salsa
and beans to cooked rice and enjoy as a side dish. *S*

Potluck Favorite:
Green Bean Casserole (contributed by Poobarrette)
Ingredients:
1 can campbells cream of mushroom soup
3/4c milk
1/8tsp pepper
2 pks 9oz each frozen green beans thawed
1 1/3c 2.80z can of french fried onions
Method:
In 1 1/2qt. casserole combine soup, milk, pepper
and mix well. Stir in beans and 2/3 c french fried onions. Back at 350
degrees for 30 mins. Add rest of onions to top and bake for 5 mins. Serves
6.

Impossible Quiche'(contributed by
Booklady)
Ingredients:
12 slices of bacon (about 1/2 pound) crisply fried
and crumbled
1 cup shredded natural swiss cheese (about 4 oz)
1/3 cup finely chopped onion
2 cups milk
1/2 cup Bisquick baking mix
4 eggs
1/4 tsp salt
1/8 tsp pepper
Method:
Preheat oven to 350.
In a Lightly greased 9 or 10 inch pie plate sprinkle bacon, cheese, and
onion, evenly over bottom of pie plate. Place remaining ingredients in
mixing bowl or food processor and blend on high speed for 1 min.. Pour
into pie plate. Bake until golden brown and knife inserted in the
center comes out clean, about 50 to 55 mins. Let stand 5 mins before
cutting. 6 servings.
Reheats in microwave well...

Sloppy Joes
(contributed by
Booklady)
Ingredients:
1lb of ground beef
1 med onion (diced)
1 T flour
1 heaping tsp prepared mustard
1 1/2 T brown sugar
3/4 cup catsup
1 tsp worcestershire sauce
1/2 cup water
Method:
Brown ground beef with onion, drain off fat. To
the meat mixture add all other ingedients, mix well and heat for 15
mins. Serve over your favorite bread or rolls.

No Bake
Cookies (contributed by
Booklady)
Ingredients:
1 stick butter
2 C. sugar
1/2 C. Cocoa
1/2 C. milk
1 C peanut butter
3 C. oates
Method:
Bring to a boil the first 4 ingredients. And then
add the remaining ingredients. Place on a cookie sheet on wax paper to
cool.

Mum's Blueberry Cake
(contributed by
Dee)
Ingredients:
1/2 C margarine
1/2 tsp soda
2 C white sugar
1 C milk
2 eggs
2 C frozen blueberries
3 1/4 C flour
1 tsp cream of tartar
cinnamon sugar
Method:
Cream margarine & sugar. Add eggs and blend well. Add
dry ingredients alternately with milk.
Mix well till smooth. Add blueberries and blend well. Pour into 9 x 13"
greased pan. sprinkle with
cinnamon sugar. Bake 40 minutes at 350* or until cake is done.
IMPORTANT- Make sure blueberries are frozen when adding to recipe.

Donairs (contributed by
Dee)
Ingredients:
Meat-
3 lbs. hamburger
1 tsp onion salt
1/4 C accent salt (msg)
3/4 C bread crumbs
2 tsp pepper
1 1/2 tsp garlic powder
2 tsp oregano
2 tsp paprika
Sauce-
1/2 can milk
1/2 - 3/4 C sugar
5 1/2 caps fulls of vinegar
Method:
Meat- Mix well and form into large ball. Cook for 3
hrs. at 300* on rack or broiling pan.
Sauce- Stir milk & vinegar until thick, then add sugar to taste.
Putting it all together- Dampin bread ( lebanese / pita) by running under
tap. Put tsp of oil or fat from hamburger in
frying pan and heat the bread just till it's warm. Slice off some meat from
the huge meat ball,
place on 1/4 of the rounded bread, put on some of the sauce, add some grated
cheese ,
chopped onion, chopped tomatoes. Roll up the bread, get your self a big
napkin and enjoy, it's
messy but ohhh it's good.

Nacho Dip (contributed by
Dee)
Ingredients:
1 lb. hamburger (browned)
1 bottle taco sauce (med)
1 container sour cream
opionals:
avacado, onion, 1/4 c mayo, lemon juice, cayenne pepper, lettuce, tomatoe
(diced), cheese
Method:
Blend avacado, 2 tsp. onion, 1/4 c mayo, lemon juice,
pepper. Mix hamburger & taco sauce.
Layer hamburger then avacado mixture, then sour cream. Top with lettuce and
tomatoes.

Cool Summer Salad
(contributed by
Trish Anne)
Ingredients:
2 C. Cooked Maceronie
1 TBLSP. Butter or Marg
2 TBLSP. Br. Sugar
1/4 C. Mayonaise
1/4 C. Sour Cream
1/2 tsp. Salt
1 Can 12 oz. Kam or Spam cubed
1/2 C. Cheddar Cheese cubed
1 1/2 C. Pineapple Chunks
(Drain & Save Juice)
2 TBLSP. Reserved Pineapple Juice
Method:
Garnish: Lettuce, Red & Green Grapes, Apple Wedges
dipped in Lemon
Melt Butter & Brown Sugar in Frying Pan. Add Cubed Kam or Spam Luncheon Meat
and Brown on
all sides. Combine: Cooked Maceronie, Browned Luncheon Meat, Pineapple
Chunks, and Cheese.
Blend mayonaise, Sour Cream, Pineapple Juice (I add more than 2 TBLSP's),
Salt, and
Maceronie Mixture with above dressing. (If I don't have sour cream I
substitute Kraft
Cole Slaw Dressing, 2 TBLSP Lemon Juice, with Mayonaise) Chill before
serving. Serve in
Lettuce Lined Bowls. Garnish with Grapes and Apple Wedges for colour. Can be
kept in Covered Container in Fridge for days. Serves 6

Mushroom Dressed
Fillets(contributed by
Trish Anne)
Ingredients:
2 lbs. Frozen Haddock Fillets
1 Can Mushroom Soup
1 10 oz. Can Sliced Mushrooms
1 Lg. Onion Chopped
2 Tbsp. Lemon Juice
1 Tbsp.. Paprika
1 Bay Leaf Crushed
˝ tsp. Salt
1/4 tsp. Pepper
1-1 ˝ Cups of Moist Poultry Dressing
Method:
Place Frozen Fillets in Buttered Square Pan. In
Saucepan combine, soup, mushrooms, onion, lemon juice, paprika, bay leaf,
salt, pepper. Simmer 10 mins. Pour over and around Fillets. Spread Poultry
Dressing over top of Fish and dot with butter. Bake at 400 degrees for 35 -
40 mins or until fish is baked and crumbs browned. If Fish is fresh or
defrosted bake
only 25 mins. Serves 6

Cy's Seafood Restaurant
Casserole (contributed by
Trish Anne)
Ingredients:
2 C. Chopped Onion
3 C. Chopped Celery
3 Tbsp. Butter
1 tsp. Salt
1/4 tsp. Pepper
5 C. Milk
3/4 C. Flour
1/2 C. Butter
1 lb. Sliced Pasturized Cheese
10 oz. Lobster
1/2 lb. Crab Meat
3/4 lb. Cooked Shrimp
1/4 lb. Cooked Scallops Quartered
Method:
Sauté onion & celery in 3 Tbsps. Butter. Add salt &
pepper. Bring Milk to a boil. Mix in butter & flour. Add celery,onion, and
cheese. Cook until cheese is melted and sauce slightly thickened. Add
seafood & place in large casserole or individual casseroles. Heat until
bubbly and brown. Serves
6-8. Preparation time 30 mins.

Stuffed Meat Loaf
(contributed by
Trish Anne)
Ingredients:
1 lb. Ground Beef + 1 lb. Ground Pork or 2 lbs. of
ground beef
2 tsp. Salt
1/4 tsp. Pepper
1/3 C. Ketchup
1 1/2 C. Bread Crumbs
1/2 C. Finely Diced Celery
1/4 C. Chopped Onion
1/2 C. Cold Water
1 tsp. Minced Parsley
1 Tbsp. Poultry Dressing
4 Strips Bacon
Method:
Season beef and pork with salt, pepper and ketchup.
Mix together well. Place meat mixture on wax paper, patting flat with hands.
Mix together bread crumbs, celery, onion and other seasonings and moisten
with cold water. Place dressing in the middle of Meat Mixture along length
of meat. Roll meat around the dressing. Pinch loaf together at both ends.
Put Loaf in shallow pan. Cut bacon strips in half and put on top of meat.
Bake at 350 degrees for 1 hour. Serve with mushroom or beef gravy, and baked
potatoes.

Coconut Carrot Cake
(contributed by
Tigerlily)
Ingredients:
2 cups flour
2.5 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
1.5-2 cups of sugar
3 eggs
1 8 oz can crushed pineapple in juice
2 cups grated carrots
2 cups flaked coconut
.5 cup chopped walnuts
Method:
Mix flour, baking soda, cinnamon, and salt in small bowl. In large bowl, beat oil, sugar and eggs thoroughly. Add flour
mixture to egg mixture. Beat until smooth. Add pineapple, carrots, 3/4 cup of coconot, and nuts. Pour into a greased 13 x 9 inch pan. Bake at
350 for 50-60 minutes. Cool before frosting
.
Cream cheese frosting:
Toast remaining coconut. Cream 1 8 oz. package of cream cheese with .5 cup of butter or margerine. Add 1 cup of confectioners sugar, 1 tbsp of
milk and .5 tsp of vanilla. Beat until smooth. Add half of the toasted coconut. Frost cake. Top frosting with remaining toasted coconut.

Dutch Shortbread Cookies
(contributed by
Monty-Again...)
Ingredients:
1 pound of sweet butter
2 cups of sugar
4 cups of flower
1 dash of salt
1 dash of baking soda
1 teaspoon of almond extract
Method:
Mis with a large spoon until butter is creamy and then blend with other ingredients. Make 3/4 inch balls and place on cookie sheet. Take a fork and impress lightly. Place in preheated oven 325. Bake for 18-20 minute. By the way only put between 9-12 cookies in at once. Should make about 75-85 cookies. Enjoy!!!

White Sugar Cookies(No
Rolling) (contributed by
Trish Anne)
Ingredients:
1 C. Icing Sugar
1 C. White Sugar
1 C. Butter
1 C. Crisco Oil
2 Eggs
1 tsp. Vanilla
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cream of Tartar
4 1/2 C. Flour
Method:
Mix all dry ingredients together,add vanilla. Refridgerate for 1 hr. Roll in balls and flatten with fork. Bake on Cookie Sheet at 350 degrees for 10 mins. These freeze well if they last that long.

Zucchini Bars
(contributed by
Trish Anne)
Ingredients:
3/4 C. Butter
1/2 C. White Sugar
1/2 C. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 3/4 C. Flour
1 1/2 tsp. Baking Powder
2 C. Unpeeled, Grated, Zucchini
1 C Sweetened Coconut
3/4 C. Chopped Pecans
Method:
Cream butter and sugars. Add eggs one at a time. Add
Vanilla. Stir in flour and Baking Powder. Stir in zucchini, nuts and
coconut. Spread in 9x13" pan. Bake for 40 mins at 350 degrees.
Frosting:
1 C. Icing Sugar
2 TBSP. Melted Butter
1 tsp. Cinnamon (or more to taste)
1/2 tsp. Salt
3 TBSP. + Milk
1 tsp. Vanilla

Watergate Cake
(contributed by
Trish Anne)
Ingredients:
1 pkg. Duncan Hines White Cake Mix (not the one with
pudding)
1 - 106 g. pkg. Pistachio Instant Pudding Mix
3 eggs
1 C. Crisco Oil
1 C. 7 Up (Pop/Soda)
1/2 C. Walnuts
Method:
Combine all ingredients except walnuts and beat
together. Add Walnuts last. Bake at 350 degrees for 40 - 60 mins. Pour in
Lg. Pan about 13 x 9" if using glass pan Bake at 325 degrees
Icing:
2 pkgs. Dream Whip
1 pkg. Pistachio Instant Pudding Mix
1 1/2 C. Milk
1/2 C. Walnuts
Method:
Combine All Ingredients Except walnuts. Beat until
thick. Add walnuts. Keep in Fridge.

Carrot Cake with Cream
Cheese Frosting (contributed by
Trish Anne)
Ingredients:
*****This can be Frozen for months using: Tin Foil
Pans inside Freezer Bags
Cream Together:
3 eggs
2 C. White Sugar
1 C. Raisins
1 C. Mazola or Crisco Oil (I use latter)
2 C. Flour
1/2 C. Chopped Pecans or Walnuts
Add To Above:
2 C. Dessicated Coconut
1 C. Crushed Pineapple & Juice(if batter seems a little dry after combining
- add a little more pineapple juice)
2 C. Grated Carrots
1 tsp. Cinnamon
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp Vanilla
1 tsp Salt
BAKE IN: 9 x 13" or 2 - 8" Sq. Pans or one Tube Pan
@ 350 degrees for 50 mins or till tooth pick comes out clean
Icing:
Method: Mix the
following together until light and fluffy with electric mixer and top cake.
Decorate with Peacan Slivers.
Topping Ingredients:
1/4 C. Butter or Marg.(I use Butter)
2 C. Icing Sugar(or more if needed)
1-3 oz. Pkg. Philadelphia Cream Cheese
1 tsp. Vanilla

P.E.I. Potatoe Cheese
Cakes (contributed by
Trish Anne)
Ingredients:
8 Potatoes Peeled and Boiled
1 lb. Grated Cheddar Cheese
1 Egg
Method:
Mash boiled potatoes while still warm. Grate in
Cheddar Cheese. Add egg and Mix well. Roll and pat like hamburgers and lay
on lg. plate. Sprinkle with parsley. Then roll in bread crumbs. Deep Fry,
Bake, or Broil till nicely browned.

Baked Ham (contributed by
Trish Anne)
Ingredients:
10-12 lb. Ham (not pre-pkged or cooked)
1 TBSP. Whole Cloves
1 Stick Cinnamon
1 C. Vinegar
1 C Wht. Sugar
1 C. Br. Sugar
3 tsp. Dry Mustard
1/4. C. Vinegar
1 C. Water
Method:
In large dutch oven or pot, add enough boiling water
to ham to cover it well. To water add: cloves, cinnamon stick, vinegar(1
cup), and white sugar. Simmer 3 1/4 hrs. or until ham is tender. Trim off
skin and part of fat. Blend: Brown sugar and dry mustard together and rub
well into fat of ham. With sharp knife, make diagional cuts on ham fat,
criss cross diagionals to make squares. Pierce with one clove per each
square. Put in an open roaster. Add the 1/4 C. of vinegar and 1 C. Water.
Bake at 325 degrees for 1 hr. Baste only after ham is brown on top. Decorate
with Pineapple Rings during last few minutes of baking and baste with pan
drippings.Serve with German Potatoes, or Potato Scallop and aspargus.

German Potatoes
(contributed by
Trish Anne)
Ingredients:
6 Potatoes(or more)Peeled
1/4 to 1/2 C. Melted Butter
Salt, Pepper and Paprika
Method:
Par-Boil peeled potatoes for five minutes. Drain and
Place in Shallow Roasting Pan. Sprinkle with Salt, Pepper, and Paprika.
Drizzle liberally with melted butter. Bake at 350 degrees for 40 - 60 mins.
or untill tops are slightly crispy and browned nicely and pototoes test
tender to fork. If not browning quickly enough on top put under broiler for
a few minutes to finish. Serve with your favorite dish.

Use These Buttons To Navigate Through The Site
 |
 |
 |
 |
---|
 |
 |
 |
 |
 |
 |
 |
 |
 |
| | | |
| | | |
This page is copyrighted by the various authors. © 1997.
Page last updated on Monday, May 5, 1997
A big thank you goes to tara for all her help and for doing these buttons for us..*hugs*