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*

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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!

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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*

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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.

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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...

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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.

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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.

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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.

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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.

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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.

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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

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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

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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.

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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.

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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.

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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!!!

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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.

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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

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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.

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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

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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.

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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.

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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.

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