Family Recipes - Menu

Celebration Chicken

4 pieces of skinless chicken breast (with or without bones)
1/2 c ketchup
1/4 c brown sugar
1/4 c water
1/2 pkg. onion soup mix.

Mix all ingredients together and pour over chicken in shallow dish.  Cover with foil and seal edges.  Bake 375 F for 50 minutes. (I often double the sauce recipe so there is lots of juice.)

Greg and Gwen (Stewart) Brisson

Cornish hens and wild rice

4 Rock Cornish hens
½ cup celery
1-10oz can mushrooms (drained)
¾ cup raw white or brown rice
180 grams uncle bens long grain wild rice
2 envelopes onion soup mix
3 ½ cups boiling water

Preheat oven to 450. In medium pan, heat 2 tbsp butter and sauté celery and mushrooms. Add the raw white or brown rice. And sauté. Stir in the wild rice and then spread entire mixture on the bottom of a roasting pan. Add the onion soup mix to the boiling water and stir into the mixture in the roast pan.

The hens come frozen, and must be completely thawed before using them. Rub the cavities with salt and rub the hens with butter. Place hens on top of the mixture in the roasting pan. DO NOT COVER THE PAN.

If u plan to feed more than 4 people, adding 2 or 4 more hens (perfect for the large tin foil roast pans) and doubling the rest of the recipe works just fine. Cook at 450 for at least an hour. Usually an hour to an hour 15 min does the trick.

Note: I used to use Uncle Bens long grain and wild rice. It’s been hard to find lately, so I use Uncle Bens Natural Select Roasted Chicken and Wild and it tastes great.  ENJOY

And remember…if u use one of those tin foil roasting pans…put a cookie sheet under it. Especially if u double the recipe because it makes it much easier and safer to remove that hot pan from the oven.

Garnet Stewart 

Mona's Baked Stuffed Fillet of Sole (with Newburg Sauce)

2 slices of bread , trimmed and diced
2 tbsp flour
3/4 cup warm cream

1 tbsp cracker crumbs
3/4 cup warm milk

1/4 cup butter
paprika

2 oz dry sherry
4-8 slices of sole fillets

1 tsp. grated cheese
1/4 cup milk

salt

Stuffing:

Mix bread with cracker crumbs, 4 tbsp melted butter, 1 oz sherry, grated cheese, pinch of salt and 1/4 lobster meat.

Newburg Sauce:

Sauté 2 tbsp flour in 4 tbsp melted butter. Add warm milk and cream, and simmer until thickened.  Add salt and paprika.

Sauté remaining lobster meat with little butter. Add one ounce of sherry and mix with Newburg Sauce.

Place stuffing on each fillet, roll up, Place fillets in pan with little butter; Add 1/4 cup mile, season slightly. Bake 400 -20 min.

Serve sauce over fillets.

Mona (Stewart) Kirkwood

Quiche

This is my mother’s recipe, and is great when you have a crowd for breakfast.
Whip 10 eggs with electric beater.
Add:

½ cup flour
1 tsp baking powder
1 lbs cottage cheese
¾ lbs grated (extra old) cheddar cheese
¼ cup melted butter

Sauté: any combination of veggies ~ 2 cups

Onions/celery/peppers/broccoli

Add bacon or ham pieces or any leftover cooked meat.
Bake in a 9 x 13 pan at 400 for 15 min…then lower oven to 350 and cook for another 30 min.
You can also use the miniature tarts and cook at 350 for 5 to 10 minutes…but the big pan is much easier, and…. very tasty. ENJOY

Garnet Stewart

Turkey Stuffing 

2 cups bread crumbs
1 tbsp butter
1 tsp salt
1/2 cup chopped celery
2 tbsp savoury
1 cup popcorn
Mix together, stuff turkey and sew up.  Bake at 350 F for 5 hours till tender or till the popcorn starts to pop and blows the ass off the turkey.

Ellen (Stewart) McQuestion

Yorkshire pudding

I have tried a number of recipes and found this one to be the best.

This recipe is at its best when it is timed to come out of the oven, with the table set/covered with food and everybody ready to eat. Serve with roast beef and gravy.
 

½ pint milk
½ cup flour
Salt
3 eggs

My favourite is to make individual puddings using the large muffin tins. This recipe makes about three. It doubles very easily to fill the large 6 muffin pan.

In a preheated 450 deg oven….put about ½ inch oil in each of the cups. Preheat the oil in the pan for about 10 minutes. Remove from the oven and quickly pour the batter equally into each of the cups.

Bake at 450 for 30 minutes…and DO NOT OPEN THE OVEN DOOR DURING THIS TIME. After 30 min….have a peek, and they will be ready then or within a few minutes…..nicely raised and crisp.  ENJOY

Garnet Stewart

Hash brown Casserole

1 pkg. frozen hash browns (1 kg)
1 3/4 cups grated cheddar cheese (350 grams)
1 large carton sour cream
1 tin cream chicken soup
1 cup chopped onions
1/2 cup melted butter
caraway seeds

Thaw hash browns (30 minutes)
Add onions, soup, sour cream, butter & cheese
salt & pepper. Mix well.
Put in 9 x 13 greased pan
Bake 350 degrees for 1 hour. 

Margaret Anne (Stewart) and Dave Hanlon

Sticky Chicken   

Remove skin and bone from chicken breast or legs to make six servings, wash, pat dry and set aside.

Mix Together in a plastic Ziploc bag:

½ cup of marmalade
½ cup of Catalina salad dressing

Put chicken pieces into the bag and move around until they are thoroughly covered.

Set in refrigerator  to marinade for 24 hours

Chicken can then be placed in a baking pan and roasted at 325 degrees for one hour or grilled on a slow barbecue until golden brown.

Janet Lafreniére

Linguine with Pesto   

Wash and remove stems from the leaves of fresh basil to make a cupful, and do the same with a handful of flat parsley.

Place both in a food processor with 1 Tbsp freshly squeezed lemon juice.

Add:

1 cup of freshly grated parmesan cheese
2 cloves of garlic
½ cup of toasted pine nuts, reserve a few  for garnish
½ tsp sea salt

Blend together, and add 2/3 cup of virgin olive oil in a slow stream. Pulse until spoonable.

Place in a large bowl, which will be used to serve the pasta.

Bring a large pot of salted water to a boil, add I TBSP of virgin olive oil.

Add whole wheat linguine and cook until el dente.

Strain the linguine thoroughly by shaking in the colander do not rinse with water,  add to pesto sauce , and toss to cover the pasta noodles with the pesto sauce.

Garnish the platter of pasta with the reserved pine nuts and some fresh basil leaves.

Serve immediately with a bowl of fresh grated parmesan on the side and, a mill of peppercorns to crack over the served pasta.

Serve with a small crusty loaf and a glass of Chianti.

Janet Lafreniére

Wraps for Dinner

Serves 4

Night before:
Line a sieve with cheesecloth; pour 1-litre of 1% fat yogurt into a cheesecloth and let drain over night.

Next day:
Prepare Taziki sauce: (if short of time, buy a container from your local dairy case)
Or
Remove the yogurt cheese from the cheesecloth and add to it:

1 cucumber peeled, seeded, and finely grated
2 cloves of garlic peeled and finely grated
1 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
½ tsp sea salt

Mix together very well until it makes a creamy thick sauce which is easily spreadable.

Prepare meat and set aside:
½  pound piece of sirloin steak thinly sliced across the grain of the meat
2 chicken breasts with the skin and bone removed , thinly sliced across the grain of the meat
Thinly slice l large cooking onion
Remove the membrane and julienne slice one green pepper and one red pepper
Clean and slice about eight mushrooms
Heat a heavy skillet over medium-high and add 1 tbsp on virgin olive oil.
Fry the onions in the hot oil until golden, and add mushrooms.
Remove to a platter, cover with tin foil and keep warm in oven.
Fry the peppers until hot and soft, cover with tin foil and keep warm, as well.
Heat the fry pan to very hot add a little oil and fry the chicken strips keep hot in oven and repeat with strips of beefsteak.
Put onions and mushrooms onto one platter beside the peppers, On another platter arrange the meat
Serve with soft tortillas wraps which have been heated, thinly shredded lettuce, and sliced tomatoes and the Taziki sauce on the side.
Let everyone prepare their own wraps of tortillas, Taziki, meat, cooked veggies and crunchy fresh lettuce and tomatoes.

Janet Lafreniére

Mimi’s Diet Delight

Preheat Boiler
Finely shred ½ head of Boston Lettuce and place in a gratin dish
Finely slice 6 whole mushrooms, place on the lettuce
Julienne slice ½ green pepper and place on the mushrooms
Grate 2-oz of low-fat mozzarella cheese over the vegetables
Sprinkle with oregano leaves, dried if there is no fresh available
Place under boiler until the cheese is bubbly and melted
Serve immediately.

Janet (Stewart) Lafreniére From Michelle Flynn

Sandy’s Grandpa’s Southern Fried Chicken

Have your butcher cut a grain fed chicken into small pieces.  Wash well, remove the skin and place in a large boiling pot.  Cover with cold water, bring to a boil, and simmer for l hour.  Remove chicken pieces from liquid and allow it to cool.

Dipping Sauce:

2 eggs
1 cup milk
beat well with a fork

Dredging Sauce:

1/3  cup whole wheat flour
1/3 cup cornmeal
1/3 cup crushed cornflakes
¼ tsp salt
¼ tsp ground marjoram
¼ tsp pepper
¼ tsp parsley flakes
¼ tsp paprika
¼ tsp garlic powder

Heat 3” canola oil to 375 degrees in a deep fryer

Dip chicken into prepared dipping sauce, dredge in dry mixture. Place into hot oil, remove when golden brown, and drain well on paper towelling.

Allow to cool before serving.

Janet (Stewart) Lafreniére

Summer Vegetables Marinated for the Grill

Marinade:

Mix ½ cup of Low calorie Italian Dressing with ¼ cup of any Catalina dressing and 1 tsp of brown sugar, in a zip lock bag and mix well.

Prepare the following vegetables:
Slice a long Chinese eggplant, into 1” thick rounds,
Cut 4 small zucchinis in half lengthwise and each half into thirds
4 Italian tomatoes, halved
Remove the seeds and white membrane from 1 green and 1 yellow pepper,
Cut the peppers into 1” strips
6 pieces of asparagus, washed

Add the vegetables to the marinade 1 hour before placing on the barbecue.
Place vegetables directly on the grill over medium heat and turn in about 5 minutes.
Remove and Keep warm until time to serve.

Janet (Stewart) Lafreniére

Cauliflower au Gratin

1 cauliflower
½ cup red pepper chopped
2 Tbsp. butter
3 Tbsp. flour
2 to 3 garlic buds crushed
1 ¼ cup milk
½ cup grated cheddar cheese
¼ cup parmesan cheese
¼ cup fresh dill or parsley salt & pepper

Topping

¼ cup bread crumbs
1 tbsp. parmesan cheese

Lightly butter baking dish. Cook cauliflower, drain and put into baking dish. Sprinkle with red peppers. In saucepan melt butter and add garlic, flour, and then milk. Stir constantly until thick. Add cheeses, salt, pepper and parsley. Pour over cauliflower. Add topping, and bake 350 for 25-30 minutes.

Wanita Stewart

Pasta with Garlic and Broccoli

Cook your favourite pasta – I like rotini.

3 cups broccoli pieces
1 Tbsp. butter
4 or 5 garlic cloves – crushed
1 onion, finely chopped
¼ cup lemon juice
1 tsp. lemon rind
3 to 4 tbsp. flour
½ cup vegetable or chicken stock (I use Bovril by Knorr)
2 ½ cups milk
salt and pepper
1 red or orange sweet pepper
Parmesan Cheese

In large pot of boiling water, cook paste for 10 minutes or almost tender. Stir in broccoli. Drain and set aside. In same pot, melt butter; add garlic and onion, stirring until golden brown. Stir in lemon juice. Sprinkle with flour, add chicken stock and milk. Stir in rind. Add salt and pepper. Cook slowly stirring until thickened. Stir in pasta and broccoli and chopped pepper. Stir until pasta is hot. Sprinkle with parmesan cheese.

For a change, you can add cooked shrimp or chicken.

Wanita Stewart

Na-cho Ordinary Taco Salad (Layered Taco Salad, without the Tacos!)

Beef Mixture:

1 ½ lbs. extra lean ground beef
1 cup chopped onions
1 large jalapeno pepper, seeded and minced
2 tsp. minced garlic
1 Tbsp. chilli powder
2 tsp. ground cumin
2 cups quartered grape tomatoes
1/3 cup ketchup
½ tsp. salt
¼ tsp. freshly ground black pepper

Salad:

12 cups torn romaine and iceberg lettuce
1 cup canned whole-kernel corn, drained
1 cup canned black beans, drained and rinsed
½ cup diced green bell pepper
1 cup packed shredded light old (sharp) cheddar cheese (4 oz.)
1 cup quartered grape tomatoes
1/3 cup chopped green onions
1 small ripe avocado, peeled and slices (optional)
1 cup each light sour cream and medium salsa

Heat a large, non-stick skillet over medium-high heat. Add beef, onions, jalapeno pepper, and garlic. Cook and stir until beef is no longer pink, breaking up any large pieces. Add chilli powder and cumin. Cook 1 minute more. Add grape tomatoes, ketchup, salt and pepper. Cook and stir for 2 more minutes. Remove skillet from heat and set aside.

To assemble salad, spread lettuce over bottom of a serving platter. (If you want individual salads instead of one large salad, spread lettuce over bottom of individual-sized plates or shallow bowls.) Top with beef mixture, followed by corn, beans, green pepper, cheese tomatoes, green onions, and avocado slices (if using) in that order. Top with sour cream and salsa just before serving.

Makes 8 lunch/6 dinner servings.

Heather Gutzman

KFC Original Fried Chicken

1 frying chicken cut into frying pieces
1 1/2 cups flour
1 Package. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
Combine eggs and milk. Set aside.
Combine flour with the Italian dressing and soup mix.
Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure.
Fry pieces over medium heat for 25 to 30 minutes, turning often.
Remove from fire. Drain and serve.

Nancy and Tim Stewart

Shake and Bake "

4 Cups Flour
2 Tsp. Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 Tbls. Parsley Flakes
2 Tsp. Garlic Powder
1 Tbls. Onion Powder
2 Tsp. Chilli Powder
2 Tbls. Taco Seasoning
1 Tsp. Ground Pepper
1 Tsp. Curry Powder
1 Tsp. Basil
1 Tsp. Oregano

Mix together well. Preheat oven to 400F.

Dredge 1 disjointed chicken in above mix.

Melt 1/4 cup butter in a shallow 9 x 12 baking pan.

Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 min.

Turn skin side up, reduce heat to 350F and bake until tender; 30 - 35 minutes.

Nancy and Tim Stewart

Wendy's Chili

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chillies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chilli powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

Brown the ground beef in a skillet over medium heat; drain off the fat.

Using a fork, crumble the cooked beef into pea-size pieces.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Nancy and Tim Stewart

Turkey Tetrazzina

1 package (7 oz.) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter or margarine
1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted
1 cup milk
½ teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1 tablespoon shredded parmesan cheese
Fresh parsley

Cook spaghetti according to package directions. Drain and place in a greased 11 in. x 7 in. x 2 in baking dish. Top with turkey; set aside.

In a skillet, sauté the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Stir in the cheddar cheese; cook and stir over medium heat until cheese is melted. Pour over turkey.

Sprinkle with mozzarella and parmesan cheeses (dish will be full). Bake, uncovered, at 305 for 25-30 minutes or until heated through and cheese is melted. Sprinkle with parsley. Yield – 4-5 servings.

Bonnie and Gord Stewart

Seafood Casserole

Lasagne noodles.
1 cup chopped onion
2 Tbsp. butter
1 8-oz. pkg. cream cheese
1 ½ cups creamed cottage cheese
1 egg beaten
2 tsp. basil
½ tsp. salt
1/3 tsp. pepper
2 10-oz. can mushroom soup
1/3 cup milk
½ cup dry while wine
1 lb. shrimp
½ lb. crab
¼ cup grated Parmesan cheese
½ cup cheddar cheese grated

Cook noodles and cover bottom of 9”x13” pan. Cook onion in butter, then add cream cheese, cottage cheese, egg, basil, salt and pepper. Spread one third of mixture over noodles.

Combine soup, milk and wine. Stir in shrimp and crab. Spoon one third of this mixture over cheese layer. Repeat all layers.

Sprinkle with Parmesan cheese and bake at 350 F for 45 minutes (uncovered). Sprinkle on cheddar cheese. Brown. Let stand 10 minutes before serving. This freezes well. Reheat at 350 F for 30 minutes. Serves 12.

Bonnie and Gord Stewart

Creamy Vegetable Casserole

Prepare vegetables in bite size pieces. Boil about 10 minutes until tender. Drain well.

In saucepan over medium heat, combine 2 tbsp. butter. Add flour, salt, pepper, cream cheese and cheddar cheese. Place in casserole. Combine breadcrumbs and melted butter and parmesan cheese and put o top. Bake at 350 F for 35 minutes.

Bonnie and Gord Stewart

Oven baked partridge - Hunt Camp Recipe

Split the breast in two. Seer both sides until brown. Sprinkle with garlic salt and pepper. Remove breasts and make gravy from the browning and pour over the partridge. Continue on with a few more breasts and make more gravy. When all are done and the breasts are covered with gravy take onions thinly sliced and cover over the meat completely. Bake in the oven at 350 for maybe 2 hours.

Helen and Winston Stewart