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May Recipes
Japanese Salad
1 head cabbage
1 cup toasted almonds
1 cup sesame seeds
1 pkg. dried Sapporo’s brand Itchiban noodles (red package)
6 green onions
8 fresh sliced mushrooms
Bean sprouts
Put all this in bowl in order it’s listed
Dressing:
¾ cup oil
6 Tbsp. vinegar
3 Tbsp. sugar
1 package of seasoning from the Itchiban noodles
Combine dressing. Add to salad at least one hour prior to serving and mix
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Stuffing Balls
¾ cup margarine
1 ½ cup chopped onion
1 ½ cup chopped celery
3 - 14 oz. cans cream corn
¾ cup water
4 ½ tsp. poultry seasoning
3 tsp. salt
¾ tsp. pepper
6 tsp. parsley flakes
18 cups bread crumbs
9 beaten eggs
1 ½ cups melted margarine
Melt margarine in frying pan. Add onion and celery and saute until tender. Add corn,
water, poultry seasoning, salt, pepper and parsley flakes. Stir. Bring to boil. Put bread
crumbs into bowl. Pour hot corn mixture over top. Mix. Add aggs. Mix well. Shape into
balls. Place in single layer on baking sheet. Pour melted margarine over top. Cover and
bake at 325 F for 25 minutes.
We made this for camp in 2009 - a recipe that Shirley (my sister-in-law) found in a
Company's Coming cookbook. We have also put this stuffing in loaf pans and cooked a
little longer and we've put it in a slow cooker and cooked for approx. 2-3 hours.
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April Recipes
Strawberry Spinach Salad
1 pkg fresh spinach (or can use Romaine)
1 basket fresh strawberries
Dressing:
½ cup sugar
1 ½ tsp. onion flakes
2 Tbsp. poppy seeds
¼ tsp. paprika
½ tsp. worchestershire sauce
¼ cup vinegar
½ cup salad oil
2 tsp. sesame seeds
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Chili
½ cup red wine vinegar
15 oz. stewed (or diced) tomatoes
¼ cup (or less) chili powder
2 cups sliced mushrooms
1 cup dry white wine or apple juice
3 bay leaves
2 tsp. oregano
1 Tbsp. parsley
3 Tbsp. Worchestershire
4 tsp. pepper (or a little less)
2 chopped onions
3 green peppers
3 cans crushed pineapple, not drained
28 oz. tomato sauce
13 oz. tomato paste
28 oz. brown beans
10 oz. kidney beans 3 cloves garlic
2 oxo beef cubes 3 pounds ground beef
Brown ground beef. Combine all in large roaster (electric ovens work well). Bake 3-4
hours at 325 F. This makes a huge amount - will likely feed 15 or more. Makes two ice
cream pails full. Freezes well.
I got this recipe from Phyllis Erickson of Alberta. She got it from someone who won a
prize with it at a chili cook-off in Edmonton.
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December Recipes
Cheesy Hot Bean Dip
16 oz. can refried beans
1 cup salsa
2 cups shredded Jack and Cheddar cheese
1 cup sour cream
3 oz. pkg cream cheese, cubed
1 tbsp. chili powder
¼ tsp. ground cumin
Tortilla chips
Combine all ingredients except chips in a slow cooker. Cover. Cook on high 2 hours.
Stir 2-3 times during cooking. Serve warm from the cooker with chips.
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Caramel Layer Brownies
First Layer (Brownie): 2 Tbsp. corn syrup
2 cups white sugar 1 can Eagle Brand milk
1 cup margarine 4 Tbsp. flour
2 tsp. vanilla 1 ½ cups brown sugar
4 eggs Frosting:
1 ½ cups flour 3 Tbsp. melted butter
1 tsp. salt ¼ cup milk
½ cup cocoa 2 cups icing sugar
1 ½ cups chopped nuts ¼ cup cocoa
Second Layer (Caramel): ½ tsp. vanilla
1 cup margarine
First Layer: Cream sugar and margarine. Add remaining ingred. Beat well. Place
in greased cookie sheet with sides (a jelly roll pan). Bake at 350 F for 20-30 minutes.
Second Layer: Cook on medium to low heat until thick and carmelized, stirring
frequently. Watch, it burns. Pour over first layer of brownie and cook 10 minutes at
350 F. When cool, frost.
Frosting: Blend melted butter with cocoa. Beat well. Add remaining ingred. Beat
well together. Ice when cooled.
Shirley Pelletier (my sister-in-law) gave me this fabulous square recipe. It makes a
large amount and is delicious.
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November Recipes
Puff Wheat Cake
½ cup margarine
1 cup corn syrup
1 cup white sugar
¼ cup brown sugar
6 heaping Tbsp. cocoa
Combine margarine, syrup, white and brown sugar and cocoa in heavy saucepan. Slowly bring
to a boil over medium heat. The minute it starts to boil take it off heat and add 1 tsp.
vanilla. Pour over 10 cups puff wheat. Press into a 9x13 pan.
I got this recipe from Freddie's sister, Armande Kilden. To get perfect puff wheat cake
every time the trick is to take sauce off the heat the minute it starts to boil.
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Ranch Pasta Salad
1 pound rotini colored pasta
1 cup bacon fried crisp and crumbled
1 cup mayonnaise
1 - 1 oz. pkg dry ranch dressing mix
½ cup milk
1 cup celery, chopped
1 red pepper, chopped
1 cup cheddar cheese, shredded
Salt and pepper to taste
Cook pasta according to directions, drain and cool. Mix rest of ingredients. Toss until
blended, season with salt and pepper. Cover and chill for at least one hour.
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October Recipes
Oven Fried Chicken
½ cup milk
1 egg
1 cup flour
1 tsp. baking powder
2 tsp. paprika
2 tsp. salt
½ tsp. pepper
2 tsp. sesame seeds
Melted butter
Chicken pieces - any kind
Whisk milk and egg together in a bowl. In another bowl combine next 6 ingredients.
In another bowl melt butter. Dip chicken pieces into milk/egg mixture first, then
into flour mixture then in melted butter. Arrange chicken on cookie sheet. Bake at
350 degrees F. for one hour. Turn pieces half way through.
This is a very good chicken recipe that I got from Joanne Stott of Dinsmore, SK. She
and her family run the Dinsmore Hotel and she is a great cook. Love those Friday night
suppers!
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Yummy Salad
1 head romaine lettuce
1 head broccoli, in small florets
1 cup chopped pecans
1 pkg. Itchiban noodles (don't use seasoning package)
1 cup olive oil
1 cup sugar
½ cup red wine vinegar
2 Tbsp. soya sauce
Toast pecans and noodles (crushed up). Cool. In a blender (or a shaker), combine oil,
sugar, vinegar, soya sauce and add to salad just before serving. Red onion and mandarin
oranges can also be added.
This recipe is in a Swihart family cookbook that I got from Betty Swihart. She and
her husband, Paul, and others run the Diamond Willow Retreat just south of Cypress Hills,
SK. We have performed there to a bunch of great folks!
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September Recipes
Barbecued Spareribs
4 pounds spareribs
½ cup brown sugar
½ cup vinegar
1 cup ketchup
1 tsp. dry mustard
1 tsp. salt
½ tsp. pepper
¼ cup soya sauce
1 medium onion
2 cups water
Brown ribs in frying pan or on the barbecue. Put in a roaster. Mix all other ingredients except
vinegar. Pour over ribs. Bake in oven at 350 degrees F for one hour. Add 2 Tbsp. cornstarch to
vinegar then add to rest of sauce in roaster. Cook until thickened.
This was a HIT at the 2009 camps. Recipe is courtesy of Shirley Pelletier of Prince Albert, SK who
is a fabulous cook and my right hand gal at camp. I would not survive without Shirley!
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Caramel Pecan Ice Cream Dessert
1 ¾ cups flour
1 cup chopped pecans
1 cup brown sugar
1 cup rolled oats
1 cup margarine, melted
1 ½ cup caramel sundae sauce
8 cups (2 L) vanilla ice cream, softened slightly
Combine flour, pecans, brown sugar, rolled oats in a large bowl. Add melted margarine and mix well.
Pat a thin layer on a large baking sheet with sides. Bake at 400 degrees F., stirring occasionally
for approx. 15 minutes or until golden brown. Crumble while warm. Cool. Press half crumb mixture into
a 9x13 pan. Drizzle with half the sauce. Spread ice cream and remainder of crumbs and sauce. Cover
and store in freezer.
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August Recipes
Oven Stew
1 ½ - 2 lb. raw stewing beef
Potatoes, carrots, onion
Frozen or canned peas and/or corn
1 can cream of mushroom soup
1 can cream of tomato soup
2 cans water
Salt and pepper to taste
Combine all in a roaster and bake at 350 degrees F. for 2 ½ - 3 hours. I usually add the frozen
or canned peas and corn the last hour of cooking.
For 25 people:
Use 8 - 9 lb. stew beef, 4 cans cream mushroom, 4 cans cream tomato, 8 cups (or less) water and
bake for 6 hours.
I got this recipe from Vicki Arcand, Saskatoon, SK
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Rice Pudding
¾ cup sugar
2 tbsp. cornstarch
¼ tsp. salt
2 ½ cups milk
1 well beaten egg
1 cup raisins
2 tbsp. butter
1 tsp. vanilla
2 cups cooked white rice
Blend sugar, cornstarch and salt together. Gradually stir in milk. Microwave for seven minutes,
stirring after 3 minutes. Stir egg into pudding and microwave for 1 minute. Add butter, vanilla,
cooked rice and raisins. Stir then heat in microwave for 4-5 minutes or until it looks set.
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July Recipes
Stuffed French Loaf
1 loaf French bread
1 lb. ground beef
1 can meat or tomato sauce
Italian spices
1 pkg cheese slices or mozzarella
Brown ground beef in a skillet. Add sauce to make thick mixture. Season with spice to taste.
Cut French loaf in half lengthwise; scoop out to form shells. Spoon meat mixture into shells.
Top with cheese slices. Heat in oven until cheese is melted. Cut each half into 3 or 4
servings.
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Morning Glory Muffins
2 cups raisins
8 cups flour
4 cups sugar
2 Tbsp. + 2 tsp. baking soda
2 Tbsp. + 2 tsp. cinnamon
2 tsp. salt
12 eggs
8 cups carrots, grated
4 cups apples, grated
2 cups almonds, sliced and toasted
2 cups coconut, shredded and toasted
2 Tbsp. + 2 tsp. vanilla
2 2/3 cup corn oil
Plump raisins in hot water then drain. In a large bowl, whisk eggs then add oil and vanilla. Stir
in carrots, apples, almonds, coconut and raisins.
In another LARGE bowl or tub, mix dry ingredients together. Pour wet ingred. Over dry and mix
with a large spoon using big strokes until just combined (don’t over mix). Spoon into greased
muffin tins. Makes approx. 6 dozen. Bake at 400 degrees F. for approx 15 min.
I got this recipe the way it is written here. I’ve never tried to cut it down but I imagine
halfing it would work. They are very good muffins so you could always just freeze them and
have them on hand!
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June Recipes
Saskatoon or Crabapple Crisp
2 to 3 cups Saskatoons
2 tsp. Minit Tapioca
¼ cup sugar
1 cup brown sugar
½ cup butter
1 cup flour
Place Saskatoons, tapioca and ¼ cup sugar in bottom of a baking dish or 8x8 pan. Mix and let
stand 15 minutes. Mix brown sugar, butter and flour together and spread on top of Saskatoons
and bake in 350 degree F. oven about 40 minutes. For crabapple crisp, leave out tapioca and
use ½ cup sugar with 3 cups crabapples
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Whole Wheat Chocolate Chip Cookies
2/3 cup Crisco shortening
2/3 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 tsp. vanilla
3 cup whole wheat flour
1 tsp. soda
1 tsp. salt
12 oz. pkg chocolate chips
Mix shortening and butter, sugars, eggs, and vanilla. Stir in remaining ingredients. Chill ½
to 1 hour. Heat oven to 375 degrees F. Drop by teaspoon on ungreased cookie sheet. Bake 8 - 10
minutes. Cool before removing from sheet. Yields 6 to 7 dozen.
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May Recipes
Bean Salad
14 oz. can green beans with juice
14 oz. can yellow beans, drained
14 oz. can lima beans, drained (optional)
14 oz. can kidney beans, drained
1 medium onion, sliced in rings
1 cup sliced celery
Green pepper (optional)
1 cup sugar
½ tsp. dry mustard
¼ tsp. salt
1 cup vinegar
2 Tbsp. oil
Combine all beans and vegetables. Mix rest of ingredients and pour over. Let stand
24 hours. Keeps three weeks or longer. Will feed 18-20 as a side dish.
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Black Forest Cake
1 chocolate cake mix
White miniature marshmallows
1 can cherry pie filling
Mix cake mix up according to instructions on the box. In a greased 9 x 13 cake
pan put a single layer of marshmallows. Pour cake mix on top and smooth out.
Take spoonfuls of pie filling and blob them evenly all over the cake mix. Bake
at 350 degrees F. for 45 min. to 1 hour. The marshmallows will rise and the pie
filling will sink down creating a very moist and tasty dessert. Serve with whip
cream.
This is a Lytle (my maiden name) family favorite!
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April Recipes
Baked Beans
3 - 14 oz. cans beans in tomato sauce
¼ cup brown sugar
1 cup ketchup
¾ cup onion
1 ½ tsp. Worchestershire sauce
Put all ingredients in a 3 quart (4 L) casserole. Stir to combine. Bake, uncovered,
at 350 degrees F for 1 ½ hours or until bubbling throughout and well browned around
the edges.
In my experience with this recipe, I doubled everything except I used 1 1/2 cups
of ketchup (it gets tasting too tomatoish). This fed 21 people as a side dish.
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Vegetarian Chili
3 Tbsp. olive oil
3 chopped onions
1 Tbsp. chili powder
1 Tbsp. ground cumin
¼ tsp. cayenne pepper
2 peppers, chopped
3 garlic cloves, chopped
3 Tbsp. unsweetened cocoa powder
1 large can, untrained, tomatoes, chopped
1 cup water
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 cups fresh or frozen corn
½ cup bulgur or rice
Salt and pepper to taste
Cilantro (optional)
In large pan, saute the onions and spices. Add peppers and garlic for 1 min. Add cocoa,
tomatoes and water. Bring to a boil. Add kidney and black beans, corn and bulgur.
Reduce heat to low and simmer, uncovered for 15 min. or until bulgur is cooked. Add
salt and pepper to taste. To serve, sprinkle with cilantro.
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March Recipes
Taco Salad
1 lb. hamburger
1 package taco seasoning
Lettuce (as much as required)
Grated cheddar or tex mex cheese
Chopped tomatoes
Chopped green onion
Coarsely crushed cheese nacho chips
1 bottle Catalina salad dressing
Brown meat and add seasoning as directed on package. Cool. Chop lettuce. Add cheese,
tomatoes, green onion and crushed nacho chips. Mix with meat and pour on enough
dressing to coat; stir.
I often double the hamburger and taco seasoning and use a very large Tupperware bowl.
Then I add as much of the lettuce, cheese, tomatoes, onion and Nachos as I need to
fill the bowl. One bottle of dressing will easily coat a double recipe (maybe with
some left over). This will feed 18-20 people.
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Five Minute Southwest Salad
6 cups torn romaine lettuce
1 can (19 fl oz./540ml) black beans, drained and rinsed
1 can (12 fl oz./341 ml) corn, drained
½ cup salsa
½ cup Tex Mex shredded cheese
¼ cup Ranch dressing
1 cup broken tortilla chips
Place lettuce on a platter or in a glass bowl. Cover with layers of beans, corn, salsa,
cheese Drizzle with dressing; sprinkle with chips. Makes 4 servings, 1 ½ cups each
To double or triple this recipe - I just doubled or tripled the lettuce, salsa, cheese,
Ranch dressing and chips. 1 can of beans and corn seemed to be plenty.
Another recipe from a Kraft magazine.
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February Recipes
Sheila's Quick Appetizer
1 block of cream cheese
1 can chili - any kind you want
Shredded cheddar or Tex Mex cheese - as much as you like
Spread cream cheese on the bottom of a microwaveable pie plate. Pour chili on top then
add cheese. Microwave on high until cheese is melted. Serve warm with nacho chips
and/or crackers.
I found this in a magazine. A Kraft recipe, I think. It's quick, easy and tasty!
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Asian Slaw
12 cups packaged coleslaw mix
1 can (10 oz/ 284 ml) mandarin orange segments, drained
½ cup Catalina dressing
¼ cup Miracle Whip Calorie wise dressing
2 Tbsp. soy sauce
1/3 cup honey roasted peanuts
Toss coleslaw mix and oranges in large bowl. Mix dressings and soy sauce in small bowl.
Pour over coleslaw mixture; toss gently until well coated. Cover and refrigerate 1-2
hours or overnight. The flavors combine well if you make it a day ahead. Sprinkle with
peanuts just before serving.
Makes 12 servings, one cup each.
I found this in a Kraft magazine called "What's Cooking"
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Caramel Rice Krispie Cake
½ cup butter
1 cup brown sugar
½ cup corn syrup
1 tsp. vanilla
1 jar marshmallow cream or 3 cups mini marshmallows
6 cups rice krispies
In a saucepan, place butter, brown sugar, syrup and vanilla. Bring to a boil. Add
marshmallow cream or marshmallows. Melt. Pour mixture over rice krispies. Press into a
buttered 9x13 pan.
This is a recipe from the Holy Family Hospital (in Prince Albert, SK) cookbook. It's
rich and yummy and the kids at camp really like it!
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Tropical Fruit Salad
1 huge can of tropical fruit, drained (I'm not certain but it would be around 100 fl oz)
500 ml vanilla or peach yogurt (I use whatever I have and it tastes fine)
½ cup toasted coconut (or more if you want, or not at all if you want)
Drain the fruit, add enough yogurt to coat the fruit and top with toasted coconut as a
garnish. Don't add the yogurt and coconut too much before serving as it gets a little
watery.
I prefer the Dole tropical fruit that you can buy at Costco. I've used the Sunspun brand
and it's not as tasty. I serve this with squares for dessert and it serves 20 easily.
I got this recipe from my friend Bev Scotheim of Prince Albert, SK
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