This is an American variation of traditional shepherd's pie that is sure to please any meat and potatoes fan. The ground beef has a natural rich mushroom gravy and the potatoes are loaded with cheese. Shared by Lena, Canada, Oct 06

1 Lb ground chuck beef	2 Cup shredded hash brown potatoes
8 ounces mushrooms, chopped	-(frozen
1/2 Cup chopped onion	-or deli-packed), packed
2 large cloves garlic, pressed or	1/8 Cup chopped chives (or finely
-finely minced	-sliced green
1 Tsp kosher salt	-onions with tops)
Freshly ground pepper to taste	2 Cup finely-shredded cheddar
1 Tbl Worcestershire sauce	-cheese or
1 Tbl flour	-cheese blend, divided use
1/2 Cup beef broth	1 Tsp kosher salt
1/2 Cup heavy cream	1/4 Cup mayonnaise
1/2 Cup frozen peas, unthawed	Sweet Hungarian paprika

Preheat oven to 375 F.

Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet.

Saute, breaking up ground beef, until the juices have almost evaporated.

Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top of beef.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Yield: 4 to 6 servings

Imperial Metric Ingredients. Recipe supplied by Sharon, Oct 06

1 1 onion, sliced	-sodium)
1 Tbl 15 mL Becel Oil	14 Oz 398 mL sliced beets, drained
2 Clove 2 cloves garlic, minced	-and cubed, reserve liquid
1 Tsp 5 mL cumin seed	2 Tbl 25 mL red wine vinegar
2 Cup 500 mL cabbage, finely	1/2 Tsp 2 mL black pepper
-chopped	Optional Garnish:
1 1 potato (medium), peeled and	1 Tbl 15 mL fresh dill
-grated	1 Tbl 15 mL fat-free sour cream
3 Cup 750 mL beef broth (reduced

1. In a large saucepan, saut onion in oil until softened (about 5 minutes). Add garlic, cumin seed, cabbage, and potato; cook and stir for 2 minutes. Add beef broth, beets, reserved beet juice, vinegar, and pepper.
2. Bring to a boil; reduce heat and simmer, partially covered, for 30 to 35 minutes. Garnish with sour cream and dill.


Nutrition Information (per serving):
energy (kilocalories) 114 kcal
fat 2.6 g
saturates 0.2 g
polyunsaturates 1.1 g
monounsaturates 0 g
cholesterol 0 mg
carbohydrate 20.7 g
fibre, total dietary 2.6 g
protein 3.6 g
sodium 692 mg
potassium 410 mg
vitamin C 0 mg
vitamin A (international units) 0 IU
calcium 0 mg
iron 0 mg
vitamin D (international units) 0 IU
vitamin E 0 mg

Send by Sharon, Canada, Sept 06

7 Cup flour

1 Lb margarine

Rub together; add 1 cup sugar, some salt and 3 or 4 large eggs.

Dissolve 1 1/2 or 2 tsps yeast in some lukewarm water and 1 tsp. sugar.

Mix 1 cup canned milk and 1 cup water (lukewarm), add yeast mixture and flour.

Knead like bun dough. Let rise until double in bulk. Cut into crescents. Put 1 tsp. of filling and roll from big end to small.

Filling:
1 lb walnuts (ground)
1 cup white sugar
Some milk

Shared by Sharon

4 Lb chicken cut up	1 Clove garlic
1 green pepper	2 Tsp salt
1/2 Cup flour	2 onions
1 Can tomatoes	Pepper
1/2 Cup cooking oil	1 Can tomato paste
mushrooms	oregano

Brown chicken, add all ingredients. Cover and simmer one hour.

Shared by Sharon Oct 06

1 Lb hamburger	2 Tsp chili powder
1 Cup chopped onions	1 Cup grated cheese
2 Cup cooked rice	1 tin tomato sauce or paste.

Saute hamburger and onions, drain grease, cool. Mix mix with all other ingredients. Bake in 350 F oven till done (25 - 30 minutes).

35 min 15 min prep servings 4 To some this is considered the only "real" Macaroni & Cheese recipe. It's from a 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese. Shared with us by Sharon, Canada Oct 06

1 (8 ounce) package macaroni	1/2 Tsp salt
4 Tbl butter	fresh ground black pepper, to taste
4 Tbl flour	2 Cup good quality shredded
1 Cup milk	-cheddar cheese
1 Cup cream	1/2 Cup buttered breadcrumbs

Preheat oven to 400F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.).

A classic, basic fudge. Chocolaty and smooth. If you'd like grainy fudge then boil for 2-3 minutes more than required (238°F). FANNY FARMER/RUSSEL STOVERS FUDGE (Close approximation to the commercial fudge.) Shared by Sharon, Canada Oct 06

2 Tbl Vegetable Shortening (e.g.,	2 Oz Unsweetened Chocolate (1
-Crisco)	-square = 1 oz)
2 Cup Sugar	or 4 tbsp Cocoa Powder
2 Tbl Light Corn Syrup	2 Tsp Vanilla Extract
2/3 Cup Milk	1 Cup Nuts (optional)

Line a 9" x 9" pan with aluminium foil, butter the insides, and set aside.
Combine the chocolate (or cocoa), sugar, milk, and corn syrup in a 3 quart saucepan. Bring to a boil over medium-low heat. Cover and let boil another 3 minutes. Remove the cover and use a pastry brush dipped in cool water to "wash down" the sides of the saucepan. Continue to boil slowly until the temperature reaches 234F (soft-ball stage). Remove from heat, add vegetable shortening, stir gently. Let sit undisturbed until the temperature falls to 110-115F. Stir in vanilla and nuts (optional) and continue to beat until mixture loses its gloss. Pour into prepared pans. When firm remove from pan, peel back aluminium foil, cut into squares. Store in airtight container. Makes about 1 1/2 pounds.

Sent in by Sharon, Canada, Sept 06

1 small can evaporated milk (6 oz.)	2 sq. unsweetened chocolate
1 Cup sugar	4 double graham wafers
1 Tbl butter

Melt first four ingredients together in double boiler. Let cool then add 24 marshmallows (cut) and 1/4 cup chopped cherries and 1/2 cup chopped nuts.

Cover 8 x 8 pan with crushed graham wafers. Pour above mixture over it. Let cool and cut in squares.

Lena, Canada sent me this recipe saying that sometimes she uses basil or parsley. Sept 06

1 (1 pound) loaf Italian bread	1 Tsp dried oregano
5 Tbl butter, softened	salt and pepper to taste
2 Tsp extra virgin olive oil	1 Cup shredded mozzarella cheese
3 Clove garlic, crushed

Preheat the broiler.
Cut the bread into slices 1 to 2 inches thick.
In a small bowl, mix butter, olive oil, garlic, oregano, salt and
pepper. Spread the mixture evenly on the bread slices.
On a medium baking sheet, arrange the slices evenly and broil 5
minutes, or until slightly brown. Check frequently so they do not burn.

Remove from broiler. Top with cheese and return to broiler 2 to 3
minutes, until cheese is slightly brown and melted. Serve at once.

Part of a complete meal menu sent in by Sharon, Canada. Oct 06

1 small bag carrots	1/4 Cup margarine or butter
3/4 Cup brown sugar

Peel and slice carrots.? Place in saucepan, and add brown sugar and butter. Add enough water to cover. Bring to a boil, then simmer till carrots are done.

Makes about 4 servings.

A delicious supper in an hour! While the beef and rice is simmering, remember to put the rolls in the oven to bake. Part of a complete meal menu sent in by Sharon, Canada. Oct 06

1 Lb ground beef	1 14-oz. can stewed tomatoes
1 medium onion, chopped	1 8-oz. can tomato sauce
1 1/2 Cup uncooked instant rice	1 1/2 Cup hot water

In a large skillet, brown ground beef and drain. Add onion and cook till tender. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for ten minutes or until rice is tender.

Makes 4 to 6 servings.

Supplied by Sharon and Pat, Canada, Oct 06 Recipe Source Kraft Kitchens

1 Lb (500 g) extra lean ground beef	-tomatoes, undrained
1 medium green pepper, chopped	2 Cup frozen corn, thawed
1 medium red pepper, chopped	12 flour tortillas (6 inch)
2 Cup salsa	1 Cup KRAFT Tex Mex Shredded
1 Can (19 fl oz/540 mL) diced	-Cheese, divided

1 PREHEAT oven to 375F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes with their liquid and the corn.
2 SPOON 1 cup of the meat mixture onto bottom of 13x9-inch baking dish. Top with 6 of the tortillas, overlapping as necessary to fit in dish. Spoon half of the remaining meat mixture over tortillas in dish; top with 1/2 cup of the cheese. Top with remaining 6 tortillas and remaining meat mixture. Cover with foil.
3 BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 1/2 cup cheese. Let stand 5 min. or until cheese is melted.

Make Ahead: Assemble as directed; cover with foil. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 to 45 min. or until heated through. Sprinkle with remaining 1/2 cup cheese. Let stand 5 min. or until cheese is melted.

Impress Your Guests on Thanksgiving. Shared by Lena, Canada, Oct 06

1 whole chicken or turkey	salt and pepper to taste
1 large lemon, cut into halves	butter or olive oil, whichever you
sprig of rosemary	-prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken/turkey until it
is completely coated.

Sprinkle with salt and pepper and any other seasonings you
prefer.

Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side
up, one on
each side. This way the juice from the lemon will release into
the breasts.

Place sprig of rosemary into the chicken/turkey.
Cover and bake for 30-45 minutes. Remove cover and continue
to roast until juices run clear, basting every 15-20 minutes.
If you've followed these steps correctly, your chicken/turkey
should look like the one in the picture.
Bon Appetit!

Meat pies make nice meals and if you are going to make one you might as well make a half dozen so here is a recipe for 6. Shared by Sharon, Oct 06

1 Lb ground veal	1 Tsp accent
2 Lb ground pork	2 Cup rolled oats
2 Lb ground beef	1/2 Tsp cloves
2 Cup chopped onion	2 Tsp Keens mustard
5 Tsp salt.	water or stock to moisten
2 Tsp savoury

Cook meat the day before, drain fat. The next day add onions, rolled oats and seasonings. Add a bit of water or stock to moisten but don't add too much -- you do not want the mixture to be sloppy.

For the pie dough use 6 cups flour, 1 lb.lard and 1/3 cup butter.

Send by Sharon, Canada, belonged to her M.i.L.. Sept 06

4 Cup flour

1 1/2 Cup butter

Blend like pastry.
Add 1 cup canned milk and 1 1/2 tsp. vanilla.
Roll out, sprinkle with sugar and cinnamon.

A lady by the name of Beulah Lund was my mother-in-law's sister-in-law. Thought you might like one of her cookie recipes.

1 cup Graham cracker crumbs
1 cup chopped nuts
1 cup coconut
1 cube butter
1 package chocolate chips
1 package butterscotch chips
1 can eagle brand milk

Melt butter in pan. Add other ingredients in separate layers in order given above. Pour Eagle Brand milk over all and bake 15 minutes at 350 F. Cut in small squares while warm.

Shared with us by Linda Rhodes, Oct 06

1 1/2 Cup (3 sticks) unsalted	1/4 Tsp ground cloves
-butter, room temperature, plus	3 Cup sugar
-more for pan	6 large eggs
3 Cup all-purpose flour, plus more	1 1/2 Tsp pure vanilla extract
-for pan	Zest of 1 orange
1 Tsp baking powder	1/2 Cup buttermilk
1/2 Tsp salt	1/2 Cup canned pumpkin
1 Tsp ground cinnamon	Orange Glaze
1/2 Tsp freshly grated nutmeg

1. Preheat oven to 350?. Butter and flour a nonstick 10-inch tube pan; set aside.

2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.

4. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.

Quick Peanut Butter Fudge is a non-cooked fudge. Shared with us by Lena, Canada. Recipe Source: http://baking.about.com/od/fudge/r/quickpbutter.htm

1/3 Cup margarine or butter	1 Tsp vanilla extract
1/2 Cup light corn syrup	4 -1/2 cups sifted powdered sugar
3/4 Cup peanut butter	3/4 Cup chopped dry roasted peanuts
1/2 Tsp salt

Combine margarine, corn syrup, peanut butter, salt and vanilla in large bowl. Gradually stir in sugar. Turn onto board and knead until well blended and smooth. Add nuts while pressing and kneading into candy.

Press out with hands or rolling pin into an one-half inch thick square. Cut into pieces.

Bake: 25 minutes Prep: 10 minutes Makes 8 (2/3-cup) servings . Recipe source: http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R051678

Nonstick cooking spay	4 plum tomatoes, quartered
1 Lb tiny new potatoes, scrubbed	-lengthwise
-and quartered (10 to 12)	1/2 Cup pitted kalamata olives,
2 Tbl olive oil	-halved
1 Tsp snipped fresh rosemary	3 Clove garlic, minced
1/4 Tsp salt	1/4 Cup shaved Parmesan cheese (1
1/4 Tsp ground black pepper	-ounce)

1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.

2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.

3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.

4. Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.

Shared by Sharon Oct 06

1 Lb linguine pasta	1 Cup grated Parmesan cheese
1/2 Cup butter	1/3 Cup pesto
2 Cup heavy cream	1 Lb assorted seafood
1/2 Tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the seafood, and cook about 5 minutes. Serve over the hot linguine.

About an hour before serving time, start. Set in by Sharon, Canada. Oct 06

1 pkg. active dry yeast or 2 1/4	2 Cup flour
-teaspoons	1/2 Tsp salt
3/4 Cup warm water (110-115	3 Tbl sugar
-degrees)	2 Tbl shortening

In a small bowl, dissolve yeast in warm water. In a large bowl, combine dry ingredients and cut in shortening with pastry blender or a fork till shortening is in small bits. Add yeast mixture and mix well.

Turn onto floured surface and knead 3 or 4 times. Roll out to 3/4 to 1-inch thickness. Cut with biscuit cutter.Place on greased baking sheet and let rise about 45 minutes.

Bake at 450 degrees for about 12 minutes or until golden brown.

Makes 6 to 8 rolls.

Shared by Sharon who says spaghetti is a great family favourite. Oct 06

3/4 Cup olive oil	1 finely chopped large onion
1 Can stewed tomatoes	2 finely chopped medium sized
1 Can tomato paste	-carrots
1 Tbl	2 sections of garlic - chopped
1 Lb ground beef	1 finely chopped bunch of parsley
1 finely chopped bunch of celery	1/2 Tsp soda
1 Tsp oregano	1/4 Tsp cayenne pepper (optional)
1 Tsp basil

Heat oil in large pot on top of stove. Saut onion and garlic. Add meat and cook for about 20 minutes or until browned. Drain and break meat into small particles. Add the rest of the ingredients and a little salt and pepper to taste. Add 1 tsp. Worcestershire sauce and cook for 2 hours.

A day or so in the refrigerator improve the flavour, so it is best to make this sauce ahead of time.

Recipe Source. BH&G Summer 1995, added by Daphne. This is an easy do ahead picnic food. Put everything in Foil and take it with you.

1 Tablespoon Cooking Oil	1/8 Teaspoon Salt
1 Tablespoon White Wine Vinegar	8 Ounce Mushrooms, Fresh, Halved
1 Tablespoon White Wine Worcester	2 Small Yellow Summer Squash,
-Sauce	-Halved Lengthwise And Cut
1 Teaspoon Tarragon,, Fresh,	-Intoslices
-Snipped Or	1 Cups Pearl Onions, Or 1 Large
1/4 Teaspoon Dried Tarragon,	-Onion Cut In Pieces
-Crushed	1 Stalk Celery, Large, Cut Into 1
1/2 Teaspoon Lemon Peel, Finely	-Inch Pieces
-Grated	1 Small Red Pepper, Cut Into Strips

Tear of a 36 X 18 inch piece of heavy foil, fold in half to make 18 inch square. Fold up sides to make a pouch.
In a small mixing bowl, stir together the oil, vinegar, sauce, tarragon salt and lemon peel
In the foil pouch, combine the mushrooms squash onions celery and pepper. Pour oil mixture over the vegetables. Fold edges of foil to seal pouch securly, leaving spave for expansion of steam.
Grill on an uncovered grill directely over medium hot coals about 30 minutes, or until veggies are crisp tender, turning the pouch occasionally

Makes 4-6 servings

Recommened by Sharon, Canada, Sept 06

1/4 Lb dried apricots	1 Cup nuts
1/4 Lb dates	1/4 Cup honey
1 Cup raisins	Shredded coconut

Put fruit through chopper. Add enough honey to make a thick paste. Shape into 1" balls and roll in coconut. Chill.

Yield 3 dozen.

A real summer specialty, says Sharon, of BC/ Canada on sharing this

1 deep-dish pie shell, baked	1 1/2 Tbl cornstarch
7 ounces marshmallows (about ? bag)	2 Tsp lemon juice
3/4 Cup milk	1/2 Cup sugar
3/4 Cup whipping cream, whipped	1/4 Cup water
3 Cup fresh blueberries

Bake pie shell according to package directions and let cool.
Combine marshmallows and milk in saucepan; melt and cool. Add whipped cream.
Combine blueberries, lemon juice, sugar and water in another pan and thicken with cornstarch.
Let cook until mixture thickens and berries are tender.
Pour cream mixture in pie shell and let cool in refrigerator until set.
Pour berry filling on top and chill well before serving. Refrigerate leftovers.
(Serving quantity depends on how you cut the pie)

Sharon, May 06

Parmesan Dressing	squares
1 Clove garlic, minced	250 mL (1 cup) radishes, diced
2 mL ( 1/2 tsp) salt	-into 1.25 cm ( 1/2-inch) cubes
10 mL (2 tsp) Dijon mustard	500 mL (2 cups) tomatoes, diced
15 mL (1 tbsp) white wine vinegar	-into 1.25 cm ( 1/2-inch) cubes
75 mL (5 tbsp) vegetable oil	250 mL (1 cup) yellow pepper, cut
45 mL (3 tbsp) olive oil	-into 1.25 cm ( 1/2-inch) squares
375 mL (1 1/2 cups) peeled, seeded	60 mL ( 1/4 cup) finely diced red
-cucumber, diced into 1.25 cm (	-onion
1 /2-inch) cubes	125 mL ( 1/2 cup) Parmesan cheese
1 head romaine lettuce, washed,	125 mL ( 1/2 cup) fresh mint,
-dried and cut into 1.25 cm ( 1/2	-coarsely chopped

In a small bowl, whisk garlic, salt, Dijon mustard and vinegar
together. Slowly whisk in the vegetable and olive oils.

Mix all vegetables together in a large bowl. Pour the dressing over
the vegetables and toss well. Add Parmesan cheese and mint and toss
again.

Serves 4 to 6.

Sharon says that a similar chicken soup was the best she ever tried. Aug 06

1/2 chicken, cut up	2 Tbl all purpose flour
Water	1 Tsp salt
2 celery stalks, sliced	1/4 Tsp black pepper
1/2 onion, chopped	1 1/2 Cup thin egg noodles
1/4 Cup butter	1/2 Cup half and half

In a large saucepan cover chicken with water. Bring to a boil. Reduce
heat and simmer 40 minutes or until tender. Remove chicken from bone,
set aside. Reserve broth. Saute celery and onion in butter until soft.
Add flour. Cook, stirring until golden brown. Add broth, salt, and
black pepper. Bring to boil. Add noodles. Cook until noodles are
tender, stirring occasionally. Stir in chicken and half and half.

If you like sweets this one is second to none, says Sharon who got it from a friend . Aug 06

The Biscuits:	-more
refrigerator biscuits or homemade	-flour if you use skim)
.	3 heaping tbsp powdered chocolate
The Chocolate:	-milk
1 Cup granulated sugar	-mix (Quik gives the best chocolate
3 -4 tbsp flour (amount depends on	-flavor in my opinion)
-the	2 Cup milk
-type of milk you use, you'll need

Combine all ingredients in a pot, mix with a whisk (or a fork if you don't have a whisk) and place on stovetop over medium heat. Stir occasionally until you can hear the milk start to sizzle, then it must be stirred constantly.

If it starts to look as if it's going to bubble over, lower the heat a little. continue to stir until the sauce takes on the consistency of gravy; about 5-7 minutes.
To serve, break open or tear apart biscuits and put small bits of butter over all. Spoon or ladle gravy over the biscuits (this will melt the butter). Serve immediately. The gravy will thicken on standing. To reheat, just add a little milk, stir it up and microwave or heat it up on the stove.

A very easy chocolate cake mixed up with cocoa, oil, and other ingredients. Shared with us by Lena., who adds that this is
the best simple recipe she has ever made. It keeps moist covered in the
fridge for a week (if it lasts that long) and it is still nice and moist.
Aug.06

1 3/4 Cup all-purpose flour	2 large eggs
2 Cup granulated sugar	1 Cup milk
3/4 Cup unsweetened cocoa	1/2 Cup vegetable oil
1 1/2 Tsp baking powder	1 1/2 Tsp vanilla
1 1/2 Tsp baking soda	1 Cup boiling water
1 Tsp salt

Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil,
and vanilla. Beat with electric mixer on medium speed for 2 minutes.
Remove mixer; stir in boiling water by hand. Pour the thin batter into
a greased and floured 13x9x2-inch baking pan or two greased and floured
9-inch layer cake pans or three greased and floured 8-inch layer cake
pans.

Bake at 350 for about 35 minutes for a rectangular cake or 30 to 35
minutes for layers. A wooden pick or cake tester inserted in center
should come out clean. Cool for 10 minutes in pan on rack then remove
from pan and cool completely.
Frost as desired. A little coconut mixed in the frosting is always a
nice touch, hint hint.

This cake sounds wonderful. The Butterscotch Sauce sinks through the cake and creates a layer on the pastry bottom. The top retains some sauce and gets golden and yummy! Great served with vanilla ice cream. Sharon. Aug 06

Pastry for a 9 inch (22 cm) deep	-butter), softened
-dish	3/4 Cup (175 mL) Granulated sugar
-pie shell, your own or a mix	1 large egg
Butterscotch Sauce:	1/2 Cup (125 mL) Milk
1/4 Cup (60 mL) Hard margarine (or	1 Tsp (5 mL) Vanilla
-butter)	1 1/4 Cup (300 mL) All-purpose
1/2 Cup (125 mL) Brown sugar,	-flour
-packed	1 Tsp (5 mL) Baking powder
2 Tbl (30 mL) Golden corn syrup	1/2 Tsp (2 mL) Salt
3 Tbl (50 mL) Water	1/4 Cup (60 mL) finely chopped
1/2 Tsp (2 mL) Vanilla	-pecans (or
Cake:	-medium coconut)
1/4 Cup (60 mL) Hard margarine (or

Line 9 inch (22 cm) deep-dish pie plate with pastry and make high
fluted edge.

Butterscotch Sauce: Melt margarine in small saucepan. Add brown sugar
and corn syrup. Stir until sugar is dissolved. Bring to a boil.
Gradually add water. Return to a boil. Boil for 2 minutes. Remove
from heat. Stir in vanilla. Cool.

Cake: Cream margarine and granulated sugar together in medium bowl.
Beat in egg. Stir in milk and vanilla.

Combine flour, baking powder and salt in small bowl. Add to milk
mixture. Stir until smooth. Pour into pasry shell. Sprinkle with
pecans (or coconut). Carefully pour sauce over batter. Bake in 350 F
(175 C) oven for 50 to 55 minutes until top is golden brown. Wooden
pick inserted in centre should come out clean.

Serves 8.

6 Servings: 30 Minutes Ready In: 15 Minutes Cook Time: 15 Minutes Prep Time: Grilled Steak Great recipe for when you just want to toss a steak on the grill. It requires no marinating, and the tangy basting sauce is made from readily available ingredients." says Sharon of BC/Canada

1 (10.75 ounce) can condensed	1 Tbl Worcestershire sauce
-tomato soup	1 Tsp garlic powder
2 Tbl brown sugar	1/4 Tsp dried thyme
2 Tbl lemon juice	1 1/2 Lb beef top sirloin steak
2 Tbl vegetable oil

Preheat grill for medium heat.
In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder, and thyme.
Place steak on lightly oiled grill rack over medium hot heat. Grill for 6 to 10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat.
Transfer any remaining sauce to a small saucepan, and heat to boiling. Serve with steak.

Sharon, May 06

15 mL (1 tbsp) olive oil	-sauce
1 red pepper, cut in quarters,	5 mL (1 tsp) hot pepper sauce
-cored, seeded	500 mL (2 cups) grated mozzarella
1 yellow pepper, cut in quarters,	-cheese
-cored, seeded	125 mL ( 1/2 cup) freshly grated
10 large mushrooms	-Parmesan
1 large red onion, peeled, cut	-or Romano cheese
-through root end into 1.25 c	375 mL (1 1/2 cups) crumbed goat
1 /2-inch) wedges	-cheese
4 individual prepared pizza crusts	125 mL ( 1/2 cup) chopped green
60 mL ( 1/4 cup) bottled peanut	-onion tops

Brush vegetables with oil and grill for 3 to 4 minutes turning half
way through. Allow vegetables to cool slightly and then slice peppers
and mushrooms. Place pizza crusts on oiled grill and grill 1 to 2
minutes on each side. Meanwhile, combine peanut sauce with hot pepper
sauce. Spoon sauce over crusts. Sprinkle crusts with mozzarella and
Parmesan cheese. Top with grilled vegetables, goat cheese and green
onions. Using a large metal spatula return pizzas to grill. Close grill
or cover pizzas loosely with foil. Cook for approximately 3 to 5
minutes depending upon crust thickness, using tongs to rotate for even
cooking. Transfer to plates and serve.

Makes 4 pizzas.

Ready In: 19 minutes Prep Time: 10 minutes The cheesy taste of pizza and burgers all rolled into one deliciousItalian Pizza Burgers sandwich! Sounds good doesn't it???? Sharon. Aug 06

1 Lb extra lean ground beef	-Product Slices
1/4 Cup chopped onions	4 hamburger buns, split
2 Tbl Calorie-Wise Zesty Italian	2 Tbl ketchup
-Dressing	1/2 Tsp Italian seasoning
4 Mozzarella Singles Process Cheese

PREHEAT barbecue to medium-high heat. Mix meat, onions and dressing.
Shape into four 1/2-inch-thick patties.

GRILL patties 4 min. on each side or until medium doneness (160F).
Top with the Singles. Place buns, cut-sides down, on grate of barbecue
along with the burgers. Grill 1 min. or until buns are lightly toasted
and Singles are melted.

MIX ketchup and seasoning. Fill buns with the cheeseburgers; top with
the ketchup mixture.

Cooking Tip:
To prevent burgers from sticking to the barbecue surface during
cooking, spray the barbecue grate with cooking spray before preheating
the barbecue.


Nutrition Bonus
Bone up on calcium, a key nutrient for bone health for everyone! The
Singles in this tasty sandwich provide a good source of calcium.

Jami of Maryland says: BON APPETITE................anyone brave enough to try my recipe must
let me know what they think. Aug 06

3 -4 lbs ground hamburger ( 80/20 )	Emeril's Essence seasoning ( yes,
1 large can tomatoe puree	-Emeril lagossi the tv chef)
1 large can diced tomatoes	package of store bought chili
1 small can tomatoe paste	-seasoning mix
1 large onion (chopped)	some hot pepper powder or seeds ( I
salt	-used the powder)
pepper	1 Can Dark Red Kidney Beans,
chili powder	-Optional
garlic powder

Saute the onions, add the ground meat, brown and then add your sauces
and spices.
start heat on high til starts to bubble and then simmer for 3 hrs.

Sent in by Jeanette, Australia. May06

100 grams butter - room temperature	2 eggs
¼ Cup icing sugar mixture	2 Tsp finely grated lemon rind
1 Cup plain flour	2 Tbl orange juice
½ Cup flaked almonds	1 Cup castor sugar
Icing sugar mixture and orange and	2 Tbl plain flour
-lemon slices to decorate	½ tab baking powder
TOPPING

Grease a 19cm x 29cm rectangular slice pan.

Line base and sides with baking paper extending paper 2 cm above the edge of pan.

Beat butter and icing sugar in a small bowl with electric mixer until light and fluffy.

Stir in flour and mix well

Press mixture evenly over base of pan

Cook in moderate oven 20 minutes



To make topping



Beat eggs in a small bowl, stir in remaining ingredients. Poor topping over hot base.



Sprinkle top with almonds



Cook for a further 25 minutes or until tip is lightly browned -
Serve decorated with

Sifted icing sugar, lemon and orange slices

Sharon. Aug 06

1 3/4 Cup (425 mL) All purpose	14 Oz (398 mL) Can of crushed
-flour	-pineapple, with juice
1/2 Cup (125 mL) Granulated sugar	2 Large eggs
1 Tsp (5 mL) Baking powder	1/4 Cup (50 mL) Granulated sugar
1/2 Cup (125 mL) Hard margarine	1 1/2 Cup (375 mL) Medium coconut
-(or butter)	1 Tbl (15 mL) Margarine (or
1/4 Cup (60 mL) Granulated sugar	-butter), melted
2 Tbl (30 mL) All purpose flour

Combine first amounts of flour, sugar and baking powder in large bowl.
Cut in margarine until crumbly. Press mixture in bottom of greased 9 x
13 (22 x 33 cm) pan.

Combine second amounts of sugar and flour in small saucepan. Stir in
pineapple. Heat on medium until boiling and thickened. Cool slightly.
Carefully spread mixture over base.

Beat eggs and third amount of sugar together until thick and creamy.
Stir in coconut and margarine. Spread over pineapple mixture. Bake in
350 F (175 C) oven for 30 - 35 minutes until golden.

Cuts into 54 squares.

Sharon. May 06

300 mL (1 1/4 cups) all-purpose	1.25 L (5 cups) sliced fresh or
-flour	-thawed
2 mL ( 1/2 tsp) salt	-rhubarb, cut in 1 cm (
45 mL (3 tbsp) butter or soft	1 /2-inch) pieces
-margarine	Topping:
45 mL (3 tbsp) ice water	80 mL (1/3 cup) packed brown sugar
Filling:	60 mL ( 1/4 cup) quick-cooking
250 mL (1 cup) granulated sugar	-rolled oats
60 mL ( 1/4 cup) all-purpose flour	60 mL ( 1/4 cup) whole-wheat flour
Grated rind of 1 medium orange or	5 mL (1 tsp) cinnamon
-lemon	30 ml (2 tbsp) butter, melted
1 egg, beaten

In mixing bowl, combine flour and salt. With pastry blender or 2
knives, cut in butter until consistency of oatmeal. Sprinkle with
water; toss with fork to mix. Sprinkle evenly into 23 cm (9-inch) pie
plate; press firmly over bottom and sides to create evenly thick
pastry. Set aside.

Filling: Combine sugar, flour and orange rind; mix well. In another
bowl, mix egg and rhubarb; add sugar mixture and stir to mix. Spoon
into prepared pie shell.

Topping: In bowl, combine sugar, oats, flour and cinnamon; drizzle
with butter, tossing to mix well. Sprinkle over filling. Bake in 200 C
(400 F) oven for 45 to 60 minutes or until topping is golden brown and
rhubarb is tender. (If top browns too quickly, cover loosely with foil
after 30 minutes of baking.) Let stand for at least 1 hour before
serving.

Makes 8 servings.

A stir fry with a twist ... sent in by Sharon Aug 06

1 Lb boneless beef sirloin steak,	1/4 Cup water
-cut into thin strips	2 Cup each mushrooms and onions,
1 Tbl oil	-sliced
2 Cup potatoes, cubed	1/4 Cup Balsamic Vinaigrette
2 Cup carrots, chopped	-Dressing

Cook and stir meat in oil in frying pan on high heat 2 minutes or until
browned. Remove from pan and set aside.

Add potatoes, carrots and water to pan. Bring to boil; cover. Reduce
heat to low and simmer 15 minutes.

Stir in mushrooms, onions, dressing and meat. Cook and stir on high
heat 5 minutes or until heated through.

Makes 4 servings.

"Stuffed" Burgers seem to be all the rage for 2006 says Sharon. Aug 06

1 Lb extra lean ground beef	4 hamburger buns, split, lightly
3 Tbl Ranch Dressing, divided	-toasted
1/4 Cup Real Bacon Bits	4 lettuce leaves
2 SINGLES Process Cheese Product	8 tomato slices
-Slice s, cut into quarters

PREHEAT grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon bits. Spoon about 1 Tbsp. of the bacon mixture onto centre of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal.


GRILL patties 7 to 9 min. on each side or until cooked through (160F).


COVER bottom halves of rolls with burgers. Top with lettuce, tomatoes and top halves of rolls.

Shared by Sharon May 06

2 Cup flour	· 2 eggs
· 3 teaspoons baking powder	· ¼ cup cooking oil
· 1½ cups milk	· ¼ teaspoon salt

1. Mix the dry ingredients, add the milk and beaten eggs.
2. Beat well.
3. Add the cooking oil, beat again and bake by spoonfuls on a hot
griddle.

Sharon, May 06

450 g (1 lb) pkg spaghetti	1 onion
10 mL (2 tsp) sesame oil	4 celery stalks
3 to 4 limes	115 g ( 1/4 lb) snow peas
30 mL (2 tbsp) soy sauce	30 mL (2 tbsp) olive oil
10 mL (2 tsp) Sambal Oelek or	2 crushed garlic cloves
-Oriental	60 mL to 125 mL ( 1/4 to 1/2 cup)
-chili-garlic sauce	-water
5 mL (1 tsp) each of salt and sugar	60 mL to 125 mL ( 1/4 to 1/2 cup)
4 skinless, boneless chicken	-finely
-breasts	-chopped fresh coriander
1 red pepper, seeded	4 green onions, thinly sliced
2 to 3 carrots

Cook pasta according to package directions for minimum time suggested,
usually 8 minutes. Drain and rinse with cold water until cool. Drain
again. Place in a large bowl and stir with sesame oil. Finely grate
peel from 1 lime and squeeze enough juice from limes to measure 60 mL (
1/4 cup). Stir juice with peel, soy sauce, Sambal Oelek, salt and
sugar. Stir with pasta to coat.

Slice chicken into bite-size pieces. Thinly slice pepper and carrots
into long strips. Thinly slice onion and celery. Trim ends from snow
peas.

Heat 15 mL (1 tbsp) olive oil in a large frying pan set over
medium-high heat. Add half of chicken and cook, stirring often, until
lightly browned, about 3 minutes. Remove chicken from pan. Repeat with
remaining oil and chicken. Return chicken and any juices to pan. Add
garlic and onion. Cook until onion has softened, about 3 minutes.

Stir in 60 mL ( 1/4 cup) water, pepper, celery and carrots. Continue
cooking, stirring often, until hot, about 3 minutes, adding more water,
15 mL (1 tbsp) at a time, to keep a little sauce visible under mixture.
Add peas. Stir until they are bright green about 1 minute. Toss with
spaghetti, coriander and green onions. Serve right way. Or if taking to
a picnic, refrigerate, uncovered until cold for up to 1 day.

Shopping tip: Sesame oil, Sambal Oelek and chili-garlic sauce are
found in supermarkets where soy sauce is sold, as well as in specialty
food stores.

Makes 3 L (12 cups).

Lena, Canada, supplied this recipe which she got from http://www.prevention.com/ Oct 06

1 Lb ground chicken	2 Tbl chopped parsley
½ Cup chopped red bell pepper	½ Tsp dried thyme
¼ Cup chopped green bell pepper	1 Clove garlic, minced
¼ Cup chopped red onion	1 Tbl light soy sauce
¼ Cup chopped celery	1 Cup soft bread crumbs

1. Preheat oven to 350 degrees F.

2. Mix all ingredients together until just combined. Add black pepper to taste. Divide mixture to make 4 patties, and place on greased baking sheet.

3. Bake 12 to 15 minutes on each side, or until meat has reached 170 degrees F.

Variation: If you prefer, fry the patties in canola oil, 8 to 10 minutes per side.

Makes 4 Servings

Per Serving: 170 cal, 28 g pro, 9 g carb, 2 g fat, 0 g sat. fat, 65 mg chol, 1 g fiber, 280 mg sodium

Prep Time: 20 minutes

Cooking Time: 20 minutes