• Lemon Dipping Sauce
• Spaghetti Sauce
• Cheese Scones
• Lemon Chicken
• Shrimp with Garlic Sauce
• Turkey Pot Pie
• Greek Salad
• Potato Salad
• Spinach-Feta Phyllos
• Cheese Biscuits
• Hermit Nut Cookies
• Jello-Liqueur Trifle

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Lemon Dipping Sauce

• 1/3 cup chicken broth
• ¼ cup sugar
• 3 tbsp lemon juice
• 2 tbsp light corn syrup
• 2 tbsp vinegar
• 1 tbsp cooking oil
• 1 tsp soy sauce
• 1 tsp finely chopped garlic half lemon, thinly sliced
• 1 tbsp cornstarch
• 1 tbsp water

Heat all ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken. Garnish with lemon slices and marishino cherries or cilantroLemon Mustard Sauce 2 tbsp lemon juice 1 tbsp grainy style or Dijon mustard Add lemon juice, mustard and cream to heated pan. Bring to a boil. Reduce until slightly thickened. *Great for chicken nuggets.

Spaghetti Sauce

• 1 can tomato paste
• 3 clvs. garlic, minced
• 2 cans water
• ½ lb ground beef
• medium onion
• 1 lb mushrooms, sliced thickly
• zucchini
• green pepper
• red pepper
• 1 tsp cooking oil
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp oregano
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp sugar
• 2 tbsp red wine vinegar
• flour

Brown ground beef, garlic, and onion until beef in 4L saucepan. Add tomato paste, remaining water, veggies, herbs, oil, and wine vinegar. Mix thoroughly. Bring to a boil, then reduce heat to low. Simmer for 1 hour, covered, stirring often and adding more water as necessary. As sauce is simmering, add flour for desired thickness of sauce. (Sprinkle flour over sauce then stir in, or add flour to a little water, whisk, and stir into sauce.)

Variations: Some other veggies that are good are fresh tomatoes, eggplant, celery, broccoli, carrots, and spinach. Other herbs: sage, marjoram. Add more red wine vinegar or plain vinegar for a more sour sauce. Add jalepenos or chillies for some spice.

Cheese Scones

Baking: 15 min Yield: 12 scones

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 cup grated cheese
• ¼ cup sugar
• 4 tsp baking powder
• ½ tsp salt
• ¼ cup cold butter
• 1 whole egg
• 2/3 cup milk
• milk for brushing tops sugar for sprinkling

In large bowl put flour, sugar, baking powder and salt. Add butter. Cut in until crumbly. Stir in cheese. Make a well in centre. In small bowl, beat egg until frothy. Stir in milk. Pour into well. Stir with a fork to form soft dough. Turn out on lightly floured surface. Knead 8 to 10 times. Divide into two equal parts. Pat each into 6” (15 cm) circle. Transfer to greased baking sheet. Brush tops with milk and sprinkle with sugar. Score each tope into 6 pie shaped markings. Bake in 425°F oven for 15 minutes until risen and browned slightly.

Lemon Chicken

Serves 6.

Marinade:

• 2 whole chicken breasts (~ 2lbs)
• 1 whole egg
• 2 tsp cornstarch
• 1 tsp salt
• ¼ tsp pepper
• 1 tsp finely chopped ginger root
• cooking oil

Batter:

• ¼ cup flour
• ¼ cup water
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• ¼ tsp baking soda
• ¼ tsp salt

Sauce:

• 1/3 cup chicken broth
• ¼ cup sugar
• 3 tbsp lemon juice
• 2 tbsp light corn syrup
• 2 tbsp vinegar
• 1 tbsp cooking oil
• 1 tsp soy sauce
• 1 tsp finely chopped garlic
• half lemon, thinly sliced
• 1 tbsp cornstarch
• 1 tbsp water

Remove bones and skin from chicken breasts; cut each chicken breast lengthwise into fourths. Place chicken in a shallow dish. Mix egg, 2 tsp cornstarch, 1 tsp salt, pepper and ginger. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 min. Remove chicken from marinade. Reserve marinade. Mix 1 tbsp cornstarch and 1 tbsp water. Heat oil (1 ½ “) in wok to 350°F. Mix reserved marinade, the flour, water, cornstarch, oil, baking soda, and salt. Dip chicken pieces, one at a time, into batter to coat all sides. Fry 2 pieces at a time, 3 min or until light brown. Drain on paper towels. Increase oil temperature to 375°F. Fry all the chicken 2 min or until golden brown, turning once. Drain on paper towels. Cut each piece crosswise into ½” pieces, using a very sharp knife. Place in a single layer on heated platter. Sauce: Heat all ingredients to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken. Garnish with lemon slices and marishino cherries or cilantro.

Shrimp with Garlic Sauce

Serves 4. *Spicy

• 6 whole dried black mushrooms
• ½ head cabbage
• 4 whole green onions
• 1 medium carrot
• ¾ lb raw medium shrimp (in shells)
• 1 tsp cornstarch
• 1 tsp water
• 2 tbsp cooking oil
• 2 tsp finely chopped garlic
• 2 tbsp cooking oil
• ¼ cup chicken broth
• 1 tbsp chili paste

Soak mushroom in hot water 20 min or until soft. Drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems. Cut caps into thin strips. Cut cabbage into 2 ¾” pieces. Cut green onions diagonally into 1” pieces. Cut carrots diagonally into thin slices. Place carrot in boiling water. Boil 1 minute. Drain. Immediately rinse in cold water and drain. Peel shrimp. Cut shrimp lengthwise into halves; wash out vein. Pat dry with paper towels. Mix cornstarch and water. Heat wok until very hot. Add 2 tbsp oil. Tilt wok to coat side. Add shrimp and garlic, stir-fry until shrimp are pink. Remove shrimp from wok. Heat wok until very hot. Add 2 tbsp oil. Add mushrooms and cabbage. Stir-fry 1 min. Add broth; heat to boiling. Cover and cook 1 min. Stir in cornstarch mixture; cook and stir 30 seconds or until thickened. Add shrimp, onions, carrots, and chili paste. Cook and stir 30 seconds or until shrimp are hot.

Turkey Pot Pie

Makes 6 servings

• 500 ml cooked turkey, chopped
• 15 ml butter
• 1 small onion
• 125 ml each of carrots, potatoes, celery chopped
• 2 ml each of salt, thyme, rosemary
• pinch pepper
• 1 bay leaf
• 500 ml turkey or chicken stock
• 75 ml flour
• 250 ml frozen peas
• pastry for 23 cm (9”) double crust pie
• 25 ml milk

In a saucepan, melt butter over med. heat. Add onion, carrots, potatoes, and celery. Cook until softened, about 5 - 7 min. Add seasonings and 375 ml stock. Blend flour into remaining stock; stir into saucepan. Bring to boil an simmer 8 - 10 min, stirring until thickened. Remove bay leaf; stir in peas and turkey. Spoon into pie crust. Fit second pastry over top and seal edges. Make vents in centre for steam to escape. Brush pastry with milk. Bake at 400F (200C) for 10 min then reduce heat to 350 F (170C) and bake for 20 - 25 min or until golden and filling is bubbly.

Greek Salad

• 2 whole tomatoes, cut into wedges
• 1 whole cucumber, sliced
• 1 whole green pepper, sliced
• ½ cup feta cheese
• 15 - 20 black olives

dressing:

• 3 tbsp wine vinegar
• 1 clv.garlic, finely chopped
• 1 whole red onion, chopped
• ¼ tsp salt
• pinch pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup olive oil

Mix dressing ingredients and set aside. Mix together ingredients in a large bowl. Pour dressing over salad; toss lightly. Serve immediately.

Potato Salad

Prep: 10 min Cooking: 15 - 20 min Makes 6 cups.

• 2 lb small red or white potatoes
• 1 cup mayonnaise
• 2 tbsp dijon mustard
• 2 tbsp chopped fresh dill or parsley
• 2 tbsp white vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup chopped celery
• 1/2 cup chopped green onions

Cook potatoes in boiling salted water 15 - 20 minutes or until tender, drain well, cool, and cut into quarters. In large bowl combine mayonnaise, dijonnaise, dill, vinegar, salt, and pepper. Stir in potatoes, celery and onion. Serve warm. Variation: Add 2 chopped hard-cooked eggs.

Spinach-Feta Phyllos

Makes ~50. Cooking: 15 min. Prep: 30 min

• 1/2 cup butter
• 3 x 300g frozen chopped spinach (blanched)
• 2 boxes phyllo pastry dough
• 250g feta cheese
• 200g chopped walnuts
• dash each nutmeg, salt, pepper
• 1 small onion

Defrost and drain well the spinach. Chop and saute onion 5 min on med-high heat. Add spinach. Cook 5 additional minutes. Cool in a bowl. Add nuts, crumbled feta cheese, and spices. Melt butter. Brush butter onto phyllo pastry. Layer 2nd phyllo on top. Cut into 4 - 5 strips. Add filling at one end. Roll into triangles. Place onto greased bake pan. Brush top with butter. Bake for 10 min at 350F or until golden.

Variation: Use sundried tomato feta, add garlic and 50g more nuts.

Cheese Biscuits

Baking: 15 min. Yield: 12 biscuits

• 2 cups flour
• 4 tsp baking powder
• 2 tbsp sugar
• ¾ tsp salt
• 1 cup grated sharp Cheddar cheese
• 1/3 cup cooking oil
• ¾ cup milk

Measure first 4 dry ingredients together in bowl. Add grated cheese. Stir. Add cooking oil and milk. Stir to form a soft ball of dough. Add more milk if needed to make dough soft. Trun out on lightly floured board and knead gently 8 - 10 times. Roll or pat ¾ - 1” ( 2 - 2.5 cm) thick. Cut with biscuit cutter. Place on ungreased cookie sheet close together for moist sides or one inch (2 cm) apart for crisp sides. Dab tops with milk for nicer browning. Bake in 425°F oven for 15 min. until nicely browned.

Hermit Nut Cookies

Cooking: 15 min Makes 18 cookies.

• 1 cup brown sugar
• ½ cup melted butter
• 1 egg, beaten
• 2 tbsp milk
• ½ cup raisins
• 1 cup walnuts
• 1 cup flour
• ½ tsp baking soda
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp cinnamon

Mix together and drop on greased sheet. Bake at 350°F for 15 min.

Jello-Liqueur Trifle

• 300 g white chocolate, chopped
• 150 ml evaporated milk
• 2 tbsp orange and brandy liqueur
• 4 cups lime jello
• 2 cups light whipped topping
• 1 ½ c. peaches
• 2 c. strawberries

Prepare half of jello in bottom of a 4L dish. Prepare the other half in another dish. Meanwhile, melt chocolate with milk over low heat. Remove from heat; stir in liqueur. In the 4L dish, spread whipped topping over jello. Layer peaches on top. Drizzle half of chocolate mixture over fruit. Cover with remaining jello, whipped topping, strawberries, and chocolate. Serve cold. Variation: mix and match fruit and jello flavours.

Winter Melon Soup

Prep: 15min. Cooking: 20 min. Serves 10.

• 2 cups winter melon chunks
• 1/2 cup dried shitake mushrooms
• 1 slice ginger
• 3 cups water
• 1 1/2 tsp chicken buillion powder
• 3 tbsp soy sauce
• pepper
• 1 tbsp parsley
• 1 tbsp cooking oil

Soak mushrooms in hot water until tender (approx. 15 min.). Meanwhile, prepare winter melon and ginger. Place all ingredients, except soy sauce, oil, pepper, and parsley, in a large pot. Bring to a boil, then reduce heat and simmer for at least 20 minutes, but no more than 1 hour. Add soy sauce, oil, pepper, and parsley shortly before serving.