Mushroom-Cheddar Soup


Preparation time: 30 minutes Serves: 6

¼ cup butter 
1 large onion, finely chopped
3 celery stalks, finely chopped
1/3 cup flour
4 cups chicken broth, preferably not hot
5 cups thinly sliced mushrooms
½ cup whipping cream
¼ tsp. pepper
2 cups grated cheddar cheese
4 green onions, thinly sliced

Melt butter in a large saucepan set over medium heat. When hot, add onion and celery. Sauté, stirring occasionally, until onion has softened. Then sprinkle flour in pan. Stir until completely absorbed. While stirring constantly, gradually add broth. Bring to boil over high heat, uncovered and stirring frequently. Then reduce heat to medium. Stir frequently, until thickened and no taste of flour remains, about 7 mins. When thickened, stir in mushrooms and bring to boil. Then reduce heat to low. Cover and simmer over medium heat, stirring occasionally, to develop flavor, about 15 mins. When ready to serve, stir cream into hot soup. Sprinkle with pepper and 1 ½ cups cheddar. Stir constantly just until melted. Remove from heat. Ladle into bowls, sprinkle with a few green onions and remaining cheddar. (Freezing is not recommended)

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Bread and Butter Pickles

4-5 quarts Sliced cucumbers
6 medium onions, sliced
½ cup coarse salt
5 cups white sugar
½ tsp. Turmeric
1 ½ tsp. Celery seed
3 cups white vinegar
2 tbsp. Mustard seed

Place sliced cucumbers and onions with salt and 2 trays of ice cubes in container. Let stand for 3 hours. Drain. Combine remaining ingredients and heat. Add vegetables and heat only to boiling point. Do not boil. Place in sterilized jars.

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Eileen’s Yummy French Toast

Preparation time: 20 minutes. Serves 4

4 eggs
1/4 cup milk
1 TBSP white sugar
1 TSP vanilla

Combine eggs, milk, sugar and vanilla. Whisk together, dip bread in
mixture and transfer to a hot griddle or frying pan – may use cooking spray,
butter or margarine. Cook until golden brown on both sides. Garnish with your favorite topping.

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Simple Corn Casserole

Preparation time: 5 minutes Serves: 6-8

1 package of Jiffy Corn Muffin mix
1 can whole kernel corn with juice
1 can cream corn
1 cup sour cream
¼ cup of butter or margarine
2 eggs (beaten)

Melt butter in microwave oven. Place Muffin Mix in a bowl. Slowly add in remaining ingredients. Pour into 8″ x 11″ casserole dish.
Bake at 350 for 1 hour.

Voila…you have a Jiffy Corn Casserole!

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Cucumber Relish Recipe

Here is a recipe that will show you how to make pickle relish for canning:

6 lbs. Cucumbers
2 ½ cups white vinegar
2 lbs. Onions
5 cups white sugar
3 green peppers
2 tbsp. Mustard seed
2 red peppers
1 tbsp. Turmeric
½ cup coarse salt
10 cups boiling water
2 tbsp. Water
2 tbsp. Cornstarch

Process all vegetables through a food chopper and put into a very large cooking pot. Sprinkle with salt and pour boiling water over all. Cover and let stand overnight. Drain well. Add vinegar, sugar, mustard seed, and turmeric. Bring to boil over medium heat stirring often. Boil slowly for 30 minutes. Stir cornstarch into cold water and stir into boiling pickles until slightly thickened. Pour into sterilized Jars.

Some call this the Million Dollar Relish. So now you know how to make a pickle relish.

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Fish Friday Creamed Tuna Fish on Toast

Preparation time: 30 minutes. Serves: 6

3 Tb. butter
3 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
1 egg

Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened. Pour over toast and serve. Fast, easy and delicious.

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Chicken Pot Pie with Biscuit Crust


Serves 6-8 Preparation Time: 30 minutes
Final cooking Time: 30 minutes

Looks like a lot of steps, but very easy and worth it. Will impress the whole family and guests. It’s a family favourite in my house.

Ingredients: Vegetables
6 medium potatoes
4 carrots
1 small turnip
1 cup of frozen peas
1 cup of frozen corn

1 small onion diced (optional)
2 stalks of celery diced (optional)
2 tbl butter
4 cups chicken stock
½ cup flour + enough water to make thick creamy consistent
4 cups cooked, diced chicken

Biscuit Topping
2 cups all purpose flour
4 tsp baking powder
1 tsp salt
½ cup cold butter
1-cup milk


Step 1:
Wash, peel and dice the potatoes, carrots and turnip into ½ inch cubes. Place in stockpot with cold water and bring to the boil. Turn heat down to allow to simmer for 10 minutes until fork tender. Drain water. Add the peas and corn to the pot and let stand.

Step 2:
In another pot at med/high heat, melt butter and add the diced onion and celery and cook until softened. Add chicken stock and bring to the boil. Combine flour and water in a measuring cup to make a creamy liquid. Using a whisk, slowly stir in the flour/water mixture until chicken stock has thickened Turn heat off and add the diced chicken pieces.

Pour the chicken and gravy mixture in with the vegetables and carefully stir it. Pour everything into a casserole dish large enough to leave a 1-inch space from the top.

Step 3:
While everything is cooling down, make the biscuit topping.
In a large bowl, combine the flour, baking powder and salt. With a pastry blender or two knives cut in finely the ½ cup of butter until butter lumps are the size of peas. Add the milk. Stir with a fork to make a soft dough. Then knead gently 8 to 10 times. Turn onto a lightly floured surface and roll or pat to the size of the casserole dish that you’ll be using to bake in. OR cut out individual biscuits and arrange on top of chicken mixture.

Place casserole dish in a preheated 425 degree oven for 25-30 minutes. Biscuit should be golden brown and not doughy in the middle.

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Maude’s Old Fashioned Macaroni and Cheese


Preparation time: 45 minutes Serves: 4
2 cups uncooked elbow or straight macaroni   
3 tbsp. butter or margarine    
2 tbsp. finely chopped onion    
2 tbsp. flour      
1 tsp. salt
1/4 tsp. pepper
2 cups milk
3 cups shredded cheese
1 tbsp. buttered breadcrumbs

Prepare macaroni according to package directions; drain. In large saucepan, melt butter. Add onion; cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni
and cheese mixture; mix well. Pour into buttered 2 quart casserole dish. Top with breadcrumbs. Bake in 350 oven until hot and bubbly, about 30 minutes. Garnish as desired.

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Low Fat Chicken Omelet


Prep Time: 10 minutes
Servings: 1-2

Non-fat spray such as Pam to coat the pan
6 ounces egg whites
Freshly ground pepper to taste
3 ounces warm, cooked, diced chicken, divided
2-3 tablespoons warm, cooked, chopped broccoli
2-3 tablespoons seeded, diced tomatoes
1 ounce Fat Free Mozzarella cheese, optional
Salsa, optional

Heat a 7-10 inch egg pan over moderate heat
While the pan is heating, beat egg whites and pepper in a mixing bowl until blended but not
Spray the pan once with vegetable oil and then spray again
When the pan is hot enough to sizzle a drop of water, add the egg whites
Let the eggs sit until they begin to cook around the edges
With a spatula lift edges and tip pan so egg mixture runs underneath
Continue this process until the top is thickened and very little liquid egg remains
Spoon the broccoli and half of the cooked chicken across the bottom of the omelet
Add the fat free mozzarella cheese if you’d like
Fold omelet in half and top with tomato and the other half of the chicken
Slide onto plate. If serving two, cut in half before sliding onto plates
Top with salsa, if desired

TA-DA! Bravo!
A delicious, nutritious way to start your day!

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Honey Garlic Chicken Thighs

Preparation time: 40 minutes Serves: 6

12 skinless, boneless chicken thighs
¼ cup soy sauce
2 tbsp. large garlic cloves
2 pieces fresh peeled ginger or
2 tsp. chopped ginger (bottle)
2 tsp. Tabasco sauce

Preheat oven to 450. Place chicken in ovenproof dish (8”). In small bowl stir soy sauce with honey. Mince fresh garlic and finely grated ginger. Stir into soy sauce mixture with Tabasco sauce. Pour over chicken and turn to coat. Bake uncovered 30-35 minutes. Turn halfway through and baste with pan juice or use as dipping sauce. Skim off fat.

This can also be a great summertime recipe where you can have honey garlic chicken, but leave the heat outside. Just place the chicken in aluminum foil or or in metal baking pan inside your outdoor gas barbeque and place on the upper cooking rack. If used properly, your outdoor gas BBQ can be a perfect summer oven.

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Seven Layer Dinner

Preparation time: 30 minutes Cooking time: 1 ½ hours
Serves 6

5-7 medium potatoes sliced
1-cup minute rice
1 large diced onion
2-cups sliced carrots
1 family sized can of tomato soup
1-cup tomato juice
20-24 uncooked breakfast sausages

In a large 9 X 14 casserole dish, layer the ingredients in the order listed. (I like to combine the soup and juice together before pouring.) Place in preheated 325 oven for 1 ½ hours. Let stand for 10 minutes prior to serving.

Tip: Put casserole dish on a cookie sheet to catch the drips and save you from and unscheduled oven cleaning.

This is a recipe the kids will love and ask you to make again and again!

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Maritime Fish Cakes

Preparation time: 20 minutes Cooking time: 8 minutes Serves 3-4

1 16 oz package Salt Cod
6-8 medium size potatoes
1 medium onion, diced
½ tsp. Pepper

Peel potatoes and cut in half then place in pot with cold water and bring to a boil until fork tender. Rinse Salt Cod in colander then place in a large pot of cold water and bring to the simmer on medium/high heat (Do not let the fish come to the boil.). The fish should be heated through by the time the potatoes cook. Drain the potatoes and mash. Stir in the chopped onions and the heat of the potatoes will soften them. Drain the Salt Cod, break into small bits then mix with the potatoes and onions. Add pepper. Once the mixture has cooled, form into patties. In a frying pan, heat up oil and place the patties into the hot oil and cook for 3-5 minutes on each side.

Suggestion #1: For a crispier fish cake, you can put a little corn meal on your hands while forming the patties.
Suggestion #2: If after the mixture has cooled and you find it too dry to form into patties, you can add a beaten egg to add more moisture.
Suggestion #3: Goes great with mustard pickles or chow and a tossed leafy salad.

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Blueberry Muffins | Blueberry Oat Muffins

2 ½ cups flour
2-½ tsp. Baking powder
¼ tsp. salt
½ cup Sugar
2 eggs, beaten
½ cup butter, melted
1-cup buttermilk
1 ½ cups washed, fresh blueberries

Sift flour, baking powder, salt and ½ cup sugar. Add next 3 ingredients and mix only until dry ingredients are dampened. Fold in floured berries. Spoon into greased muffin pans, filling two-thirds full. Sprinkle with sugar (optional). Bake in hot oven 400 for 20-25 minutes. Makes 16-24 muffins. I add a bit of nutmeg and cinnamon for tastier muffins.

Blueberry Oat Muffins

1 cup rolled oats
1-cup buttermilk

1-cup flour
¾ cup brown sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. Salt

¼ cup butter or margarine melted
1 egg, beaten

1-cup blueberries fresh or frozen

Combine oats and buttermilk in small bow. Let stand for 5 minutes. Combine flour, baking powder, baking soda, salt and brown sugar. Stir well to blend. Add egg and melted butter to oat mixture and mix well. Add oat mixture, all at once, to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well greased muffin cups ¾ full. Bake at 400 degrees for 15-22 minutes. Makes one dozen.

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Turkey Tacos


Preparation time: 40 minutes.  Serves: 4

8 soft or hard taco shells
1 1/2 lbs. ground turkey
1 small onion, chopped
1 tbsp. vegetable oil
1/2 tsp. oregano
1 tomato, diced lettuce
shredded cheddar cheese
shredded mild or spicy salsa
sour cream

1 tbsp. chili powder
1 tsp. each salt and paprika
1/4 tsp. garlic powder

Saute turkey and onion in oil. Add oregano, chili powder, salt and paprika and garlic powder. Cook, uncovered, stirring occasionally until moisture has evaporated. Heat taco shells in 350F oven for 5 minutes. Spread turkey mixture into taco shells and top as desired.

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French Toast


Great for breakfast or brunch buffets
Preparation time: 30 minutes. Serves: 8, 4 slices each
25 eggs
1 teaspoon vanilla
1 quart whipping cream
1 cup honey
1 teaspoon nutmeg
32 slices French bread

Mix first 5 ingredients
Soak bread in egg mixture on sheet pans
Bake in 400 degree oven for 15 minutes or until brown
After baking 5 minutes, brush with melted butter

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