chapter 1

  • 1 ¼ cups pineapple juice, divided
  • 2 to 3 tablespoons sugar
  • 1 tablespoons minced candied ginger
  • 6 large mint leaves
  • 1 tablespoons cornstarch
  • 2 cups PINEAPPLE chunks, drained
  • Vanilla ice cream or frozen yogurt
  • Mint leaves (optional)
  • Serving Size
  • 2 cups of sauce
In medium saucepan, combine 1 cup pineapple juice, sugar, ginger, and 6 mint leaves. Bring to boil; reduce heat and simmer 5 minutes. Remove and discard mint leaves.
In small bowl, stir together remaining ¼ cup pineapple juice and cornstarch. Stir into pineapple-ginger mixture. Bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in pineapple; cool, then chill.
To make sundaes, scoop ice cream into parfait or sundae glasses. Spoon sauce over ice cream and garnish with additional mint leaves, if desired.
Tooted Fruit $2.50 soda/$4.00 float
lemon, lime, orange, strawberry, ginger

Bull Moose Sundae

"Place a No. 10 scoopful of ice cream in a sundae glass; pour over the cream a ladleful of chocolate marshmallow dressing, add a spoonful of chopped nuts and top with a chocolate bud. Stand two froufrou wafers, one on each side of the cream, to represent the horns of a moose. Prepare the marshmallow cream as follows: Make a smooth paste with chocolate and hot water, and add to the marshmallow cream. About one ounce of chocolate to a quart of cream will give the desired flavor. This sundae sells readily for 15 cents." (

chapter 2

Creamed Cabbage Recipe                          

As I cooked this creamed cabbage recipe yesterday as my vegetable side dish, thought I would add it to my easy vegetable recipes.

For some reason, cooking cabbage on a rainy day is somehow satisfying to me. I served it along with pan fried boneless pork loin chops (home sliced from the deep freezer) and boiled potatoes for a very satisfying meal. But a boiled cabbage recipe is also very good if served along with smoked sausages.

Here is my easy way to cook cabbage.

4 cups of finely sliced cabbage should make 2-3 servings.


4-5 cups finely sliced cabbage (1/2 small head)
3 tbsp. butter or margarine
1/2 cup onions, chopped
1/2 tsp. caraway seeds
1/2 tsp. salt
1/4-1/2 cup water
1 tsp. cornstarch mixed with 1 tbsp. water
2 tbsp. sweet cream or half and half, optional


Wash 1/2 head cabbage, cut in half lengthwise, remove core.
Cut across each half and slice finely with a sharp knife OR use an electric slicer attachment on your food processor.
In a medium pot melt butter or margarine over medium heat.
Add chopped onions and cook until transparent.
Add sliced cabbage and stir until coated.
Add a little water so cabbage will not burn.
Add caraway seeds and salt, stir in.
Cover pot with lid and simmer cabbage for about 45 minutes, stirring occasionally.
Stir in the cornstarch and water to bind cabbage.
Boil until thickened.
Add 2 tbsp. cream, optional.
Adjust seasoning.

Dinner at Winona's

Winona's Pheasant Pottage

~ 2 or 3 whole pheasants
~ 3 large potatoes
~ 1 onion, diced
~ 1 cup milk
~ 1 - 2 cups flour
~ 3 heaping tbsp butter

~ salt and pepper

Cook the pheasants by boiling, or slow cook in a crockpot. Cooking in the crockpot or boiling will make the meat tenderer.

Cool. Remove meat from bones and chop into bite sizes pieces.

Dust a little flower in the poultry pan.  Layer in the meat, potatoes and onion.

In a mixing bowl, mix the milk and flour. Season to taste with salt and pepper. Pour over the top of the casserole. Top with butter in 3 places.

Bake at 350 degrees for 30 – 45
minutes or until the hash thickens and gets light brown on top.


4 med. sweet potatoes
1 c. sugar
1/3 tsp. cinnamon
2 tbsp. butter
1/4 tsp. vanilla
Peel and slice sweet potatoes about 1/4 inch thick. Arrange in layers in oblong baking dish. Sprinkle with sugar and cinnamon; dot with butter; add vanilla. Cover with water. Bake in oven at 375 degrees for 1 hour. Serves 6. Good with ham.,1950,149160-235195,00.html

Old-Fashioned Southern  Pie Recipe

This old-fashioned recipe is taken from the book "Dishes & Beverages of the Old South" by Martha McCulloch-Williams, published by McBride Nast & Company, New York, in 1913.

This old Southern pie recipe makes a great pie for taking on picnics, or for serving on any special occasion.

Beat yolks of four eggs very light, with two heaping cups sugar, large spoonful melted butter, rounding teaspoon sifted flour, cup buttermilk, cup seeded raisins, teaspoon cinnamon, pinch each of cloves, allspice and nutmeg, two whites of egg beaten very stiff.

Half bake crust, then pour in batter and cook slowly until done. Cover with meringue made by beating two egg whites with two teaspoons cold water, a few grains of salt, and one cup sugar. Add sugar gradually after eggs are very light. Use at once -- it will fall by standing. Let the meringue barely color in the oven. Serve hot or cold. --Mrs. J. R. Oldham

Delicacies of Isadora's

Easy Breve Recipe
1/2 cup half-and-half cream
1/3 cup hot brewed  Espresso 

Place cream in a small, thick saucepan. Heat, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup. 
Place a whisk or stirring implement in the saucepan; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Slowly pour foam to a small cup as it firms, leaving about one-quarter of the foam in the original cup. 
Pour Espresso into a cup; pour in the remaining hot cream. Spoon the foam over top and serve.

With practice, you will get a feel for foaming. You want the foam to be light and airy, and not quite at the peaking level. 

You may also use a portable mixer with whisk attachment to froth the half-and-half cream. 

Crackling Cornbread
Cook Time: 30 minutes
Total Time: 30 minutes
1 1/2 cups white cornmeal
3/4 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup diced cracklings
Mix dry ingredients; add milk, stirring until smooth. Fold in cracklings; shape into 8 to 10 flat, oblong cakes. Place cakes onto greased baking sheet. Bake at 400° for about 25 to 30 minutes.
Makes 8 to 10.
Crackling is the crisp remains of rendered lard or salt pork or crispy skin after cooking.

Caramel Biscuits
2 cups bread flour
1/3 cup milk
4 teaspoons baking powder
1/3 cup water
1 teaspoon salt
1 cup light brown sugar
1 tablespoon lard
1/2 cup butter
1 tablespoon butter
Mix and sift the baking powder, flour, and salt.
Add the tablespoon of butter and lard. Stir until well blended.
Stir in the milk and water. Add more liquid if necessary.
Place the dough on a floured surface. Roll out to 1/4-inch thickness.
Cream the 1/2 cup of butter with the brown sugar and butter. Spread this mixture over the dough.
Roll up dough like a jelly roll and cut the roll into 3/4-inch slices.
Arrange slices flat on a greased pan and sprinkle nutmeg on each slice.

The Zahorchak's and Tiller's...visit the Conor's

Dublin Coddle Recipe

Coddle is a traditional Irish dish usually associated with Dublin and known also as Dublin Coddle. It is comfort food of the highest degree; a hearty nutritious stew-like dish made from salty bacon, pork sausages and potatoes.

The name comes from the long, slow simmering or ‘coddling’ of the dish. It has been suggested the popularity of coddle arose because it can be left simmering on the stove till the man comes in from the pub long after the wife had gone to bed

There are as many recipes for Dublin Coddle as there are bars in the city, and everyone’s mother has their own version which of course, is always the best.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: Serves 4 as a starter, 2 mains.
2 tbsp vegetable oil
2 medium onions, thinly sliced
4 oz/115g piece salty back bacon, weight after the rind removed
6 fat, traditional pork sausages
2 carrots, peeled and finely sliced
8 oz/250g white potatoes, finely sliced
Salt and pepper
2 cups/500 ml rich beef st
Heat the oven to 425°F/220 °C/ gas 7 In a large frying pan or skillet, heat the oil, add the onions and cook on a medium heat for abut 4 minutes. Cut the bacon piece into ½"/1 cm cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon.
Raise the heat and stirring constantly, cook until the sausages start to brown taking care not to burn the onions.
In a heat proof casserole, place a layer of the onion, bacon and sausage mixture followed by the layer of sliced carrots and the a layer of potato. Season with salt and pepper. Repeat the layering until used up, finishing with a layer of potato.
Carefully pour over the stock. Cover with a lid or a double layer of aluminum foil. Place in the centre of the oven and cook for 45 minutes. Take a peek to make sure the coddle isn't drying out (if necessary top up with a little boiling water but don't flood the stew). Lower the heat to 350°F/175°C/gas 4 and cook for a further 30 minutes until bubbling and the potatoes are cooked through.
Remove from the oven and rest for 10 minutes before serving. Serve with Irish Soda Bread to soak up all the lovely juices.
In a large frying pan or skillet, heat the oil, add the onions and cook on a medium heat for abut 4 minutes. Cut the bacon piece into ½"/1 cm cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon.
Raise the heat and stirring constantly, cook until the sausages start to brown taking care not to burn the onions.
In a heat proof casserole, place a layer of the onion, bacon and sausage mixture followed by the layer of sliced carrots and the a layer of potato. Season with salt and pepper. Repeat the layering until used up, finishing with a layer of potato.
Carefully pour over the stock. Cover with a lid or a double layer of aluminum foil. Place in the centre of the oven and cook for 45 minutes. Take a peek to make sure the coddle isn't drying out (if necessary top up with a little boiling water but don't flood the stew). Lower the heat to 350°F/175°C/gas 4 and cook for a further 30 minutes until bubbling and the potatoes are cooked through.
Remove from the oven and rest for 10 minutes before serving. Serve with Irish Soda Bread to soak up all the lovely juices.

Gooseberry Fool
My brother and I mused on what made the Chilean growers decide to grow gooseberries of all things. It certainly seemed odd, but today we were both grateful. However, I fear Gooseberry Fool may be particularly delicious to the English taste buds. My brother and I couldn't get enough of this creamy dessert, but my daughter Sweetpea didn't like it (although she scoffed half the Quality Street Chocolates my brother brought) and hubby's comment on a small spoonful (all I was willing to give up anyway) was "different".

Well, maybe we're mad English folk, but, if you are lucky enough to find gooseberries at your local grocery store, I hope you'll try this dreamy English dessert.

6 oz gooseberries
1/4 cup+ sugar
1/2 cup+ heavy whipping cream

Top and tail the gooseberries and place in a small saucepan. Cover with water and add sugar. Bring to a boil and simmer for 5-10 minutes until the berries are tender. Drain off half of the liquid.

Pass the cooked gooseberries and remaining liquid through a sieve, pressing with the back of a spoon to remove the seeds. Taste the liquidy mix and add more sugar if particularly tart. Cool.

Beat the heavy whipping cream until stiff. Combine the gooseberries with the cream, reserving a spoonful of gooseberry. Serve in a pretty glass dish and top with reserved gooseberry.

Yaryna's Feast

1- Ukrainian Pampushky Christmas Doughnuts

Yield: 2
2 tablespoons active dry yeast
1/2 cup lukewarm water
1 tablespoon sugar
2/3 cup milk
1/4 cup sweet butter
1 teaspoon salt
1/3 cup sugar
2 whole eggs, beaten
3 egg yolks
1 teaspoon vanilla
1 grated lemon, rind of
4 -5 cups all-purpose flour, as needed

prune jam or poppy seeds or cherry preserves or apricot jam
lard (for deep frying)
extra finely granulated sugar

3/4 lb poppy seed
1/2 cup unsalted butter
1/2 cup honey
3 tablespoons light sweet cream
1/2 cup chopped raisins
1 grated lemons, rind of or 1/2 orange
1/2 teaspoon cinnamon (to taste)

1 grated sour apples or 2 tablespoons apple butter or 1/2 cup chopped walnuts

Change Measurements: US | Metric

Prep Time: 30 mins
Total Time: 36 mins
1 POPPY SEED FILLING: The night before, cover poppy seeds with boiling water and let them soak until the following morning, or wash and parboil for 30 minutes just before grinding. Drain thoroughly and grind in a poppy-seed grinder, or put them through the finest blade of your meat chopper 3 or 4 times. I use a coffee grinder for this. (or buy ground poppy seeds if there is a store near you that prepares them, but be sure they are not rancid.). 
2 Cream butter with honey. When well blended, combine with cream, poppy seeds and remaining filling ingredients. (Some people prefer to omit the butter and to cook the ground poppy seeds with 2 cups milk and the honey until the mixture is thick. The other ingredients are then stirred in.). 
3 FOR THE DOUGHNUTS: Sprinkle yeast into warm water, add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5 to 10 minutes, or until mixture. Scald milk and stir in butter, salt and sugar. When butter melts, cool milk to lukewarm. Combine with beaten eggs and yolks and yeast mixture, vanilla and lemon rind. Gradually beat in enough flour to make a medium firm dough that is still pliable. Knead until smooth and elastic?about 10 minutes. Place dough in a floured bowl, dust with flour and set to rise in a draft free corner until double in bulk?about 1 1/2 hours. Punch dough down and let it rise again until doubled. 
4 Turn dough onto a floured board and roll out to 1/2 inch thickness. Cut into circles with a 3-inch round cookie cutter. Place a teaspoonful of filling on half of the circles. Top with unfilled circles and pinch edges closed, using a little cold water to seal them. Let rise, uncovered, on floured board until doubled in bulk. 
5 Fry a few at a time in lard heated to 375°F Turn once so both sides become golden brown. Allow about 6 minutes for frying each batch. Drain on paper towel and sprinkle with sugar and cinnamon. Makes about 2 dozen doughnuts. 
6 Visions of SugarPlums.

2. Ukrainian Christmas Kutya
2 cups cleaned wheat berries
3 -4 quarts water
1 cup cleaned poppy seed
1/3 cup honey
2/3 cup sugar
1/2 cup hot water

1/2 cup chopped walnuts or 1/2 cup pecan
1 Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water.
2 The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking.
3 The wheat is ready when the kernels burst open and the fluid is thick and creamy.
4 Chop the poppy seed in a food processor (or coffee grinder) (or you can buy ground poppy seeds in some deli's) and set aside.
5 Mix honey, sugar and hot water.
6 Mix the honey mixture, poppy seeds, and chopped nuts and wheat.
7 More honey can be added to taste.
8 Keep in refrigerator.


3.  HOLUBTSI (Cabbage Roll)

1/2 lb of cooked ground beef or pork
2 cups rice
2 cups or less of boiling water
1 medium onion diced
2 teaspoons salt
4-5 tablespoons butter or other type of fat
salt and pepper

1). Add the rice to the boiling water. Stir in the salt. Bring it to a boil again and let it cook for one minute. Cover, lower the heat and allow it to stand long enough to absorb the water. The rice is only partially cooked at this point since it will finish cooking in the holubtsi.

2). Cook the onion in the fat until it is slightly golden. Mix with the cooked ground beef or pork and season to taste with the salt and pepper. Season well because the cabbage leaves will absorb some of the taste. Cool until ready to use.


1 large cabbage head


1 large can tomato sauce
1 small can tomato paste to thicken sauce (if needed)
2 tablespoons or more of butter or bacon fat
salt and pepper

1). Remove the core from the head of the cabbage by cutting around it with a sharp knife.

2). Place the head of cabbage upside down in a large pot and pour boiling water into where the core was. Cover the head completely.

3). Let it stand until the leaves are soft and easily removable. Drain and remove the leaves from the head very carefully. Do not tear them! Cut off some of the hard center rib of each leaf without removing it from the leaf.

4). Cut the largest leaves into two or three sections and line the bottom of a large pot with them.

5). Place a generous spoonful of the meat and rice filling on the end of one leaf and roll lightly. Tuck in the ends.

6). Place the completed rolls in layers in the pot and sprinkle with some sauce and some salt, but do not add too much. Combine the fat with the sauce first. The liquid should barely fill the gaps between each holubets.

7). Protect the last layers from burning by covering it with a few large leaves.

8). Place a lid on the pot and bake in a moderate over at 350 degrees for 1 1/2 to 2 hours, until both the cabbage and the filling are thoroughly cooked.

Serve hot with chopped crisp bacon and onions, large spoonfuls of sour cream or a mushroom sauce.

Ukrainian Chopped Herring (Zakusky z oseledtsia pashtet) by olga
2 cups scale / convert
2 salt herring fillets (schmaltz or matjes)
1 cup milk
2 tbsp. water
2 tbsp. red wine vinegar
1-1/2 slices white bread, crusts removed
1 sm. green apple, peeled, cored, and quartered
1 sm. onion, quartered
1 hard cooked egg, quartered
1 tbsp. sour cream
1 tbsp. fresh lemon juice
1/4 tsp. sugar, or more to taste


Soak the herring in milk covered, in the refrigerator for 6 to 8 hours.

Pour the water and vinegar over the bread and let it stand for 10 minutes. Squeeze the bread to remove the excess liquid.

Rinse the herring, remove bones, pat dry with paper towels, and cut into 1 inch pieces. Place the herring, bread, apple, onion, and egg in a food processor and process until the mixture is smooth but not over-pureed.

Transfer the mixture to a bowl and stir in the sour cream, lemon juice, and sugar. Taste and add more sugar if desired. Cover and refrigerate for several hours. Makes about 2 cups.

5. Ukrainian Beet Salad

Bake 6 medium beets at 350 degrees for about 1 hour (until tender). Let cool, peel, and chop finely. In a bowl, mix together 3 tbsp homemade beet kvass (see above) or raw apple cider vinegar, 4 tbsp extra virgin sunflower oil, a squeeze of lemon juice, 1 tsp caraway seeds, and a pinch each of salt, cayenne pepper, cloves, and cinnamon. Toss the mixture with the beets and refrigerate until well-chilled. Serve on lettuce leaves as a starter.

6.   The Secret Family VARENYKY Recipe
The recipe for Ukrainian varenyky dough in Ukraine is pretty simple: Flour, eggs, butter and water. The key to our dough is to add large amounts of sour creme. It makes it just melt in your mouth. So there you have it. You are now sworn to secrecy. Below is the complete recipe in condensed form. If you have never made Varenyky before, I would suggest taking our Varenyky making class. We hope it is pleasing to your palate, a your a big hit with the family and as they say in western Ukraine " Smachnoho!".
(Makes about 3 dozen)3 cups All Purpose Flour
5 oz Real Sour Cream
4 Tblsp Real Butter
1 Real Egg

Measure out the flour and fold in the sour cream and softened butter. Mix to an even consistency. Beat the egg in a measuring cup, then add enough water to measure 3/4 cup total. Fold the egg measure into the dry mixture. If it remains to be sticky after a complete mixing, then add additional flour in small increments until it kneads into a soft dough. Place in a deep bowl and cover with a damp cloth.

3 to 4 Large Real Potatoes
8 oz Canned Mushrooms bits and pieces
1 Clove Real Garlic
1 Large Yellow Onion- Diced
3 Tblsp Vegetable or Olive Oil

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Slice the garlic and sauté with the oil in a skillet on high heat. Use a wood spoon or spatula and crush the garlic in the oil. Allow to heat for about 3 minutes. Add the onions with the drained mushrooms. Stir frequently until the mushrooms are browned and slightly crispy (30-40 minutes) or to your preference. Thoroughly combine the potatoes and mushroom mixture.

SAUERKRAUT AND POTATO1 14 oz can of sauerkraut
1 Large Yellow Onion - Diced
3 to 4 Large Real Potatoes
3 Tblsp Vegetable oil

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Sauté the onions in the oil in a skillet on high heat. Completely drain the sauerkraut and add to the onions. Stir frequently and heat until the sauerkraut is browned. Thoroughly mix with the potatoes.


8 oz Sharp Cheddar Cheese 
3 to 4 Large Real Potatoes

Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool. Slice the cheese into small cubes, about 1/4 inch in size.Thoroughly mix with the mashed potatoes.
Bring a large pot of water to boil, then add a little vegetable oil. Roll a piece dough out into a long rope, about 3/4 to 1 inch in diameter. Slice into approximate cubes. Roll each cube into a ball. Press fat and roll out into a thin circle. Scoop approximately one heaping teaspoon of filling into the center of the circle. Fold in half and pinch the edges shut to prevent any filling from falling out. Slightly flatten to distribute the filling evenly. Drop into the boiling water. Cook until the varenyky floats flat on the surface of the water. Usually this takes about 2 to 4 minutes depending on the size. When it's done, use a large flat slotted spoon to lift the Varenyky from the water, allowing the water to drain off. Place on a rack to drain and allow to cool. Freeze immediately or sauté in butter and onions.


Kapusta sauerkraut stew recipe

Freezes well. Great with sausages, kielbasa, stuffed pork chops, hot dogs, or breaded pork or chicken cutlets. Serve cutlets with boiled new potatoes with butter and fresh dill, some good rye bread, and dill pickles. Kapusta can be cooked entirely on top of the stove over low heat, stirring more frequently. Top sauerkraut with wieners, ham slices, or precooked sausages for last 30 minutes of baking. Top with kielbasa for last 30 minutes or so. (Or slice kielbasa and bury it in the sauerkraut.) Brown pork chops both sides, bury them in sauerkraut and bake for 1-1/2 hours until meat is done.

1/2 pound bacon, chopped fine
3 tablespoons margarine
3 cups chopped cooking onion

2 – 28 oz. jars of sauerkraut (or cans)
1 medium potato, grated
(or 2 grated carrots) (or 1 tart apple, peeled and chopped)
1 can (10 oz.) chicken broth (or 1 cup water + 2 Tablespoons chicken soup base)
1 teaspoon brown sugar (omit if using apple or carrots)
2 bay leaves
1 teaspoon celery seeds or celery salt
1/4 teaspoon paprika
1/2 teaspoon salt or less, to taste
1/2 teaspoon pepper
measures conversion [+]

Saute bacon bits until almost crispy. Add margarine and onions and cook for about 5 minutes until onions are lightly golden. Rinse sauerkraut in a strainer under running cold water and squeeze out thoroughly to remove excess water. Add well-rinsed and drained sauerkraut to the bacon and onion mixture. Add the peeled, grated potato (or the carrots or apple). Add chicken broth, sugar and seasonings. Stir to mix thoroughly. Cook, uncovered, stirring frequently, until everything is heated thoroughly. Transfer to a roasting pan. Cover and bake in 300 degree Fahrenheit oven for 30 minutes up to 1 hour until kapusta is browned slightly. Stir occasionally and add water or chicken broth if necessary (push kapusta aside and check bottom of roasting pan for liquid).

8.  Borsch

(Serves 15)

3 beets, each the size of an orange, cut into thin strips
1 carrot, diced
8 cups water
1 medium potato, diced
2 Tbsp lemon juice
1/2 cup beans (string beans or green peas)
1 large onion, sliced
1 Tbsp margarine or butter (optional)
1 1/2 cup cabbage shredded
1 cup tomato juice (or tomato soup)
1 1/2 tsp flour
1/2 cup water, cold
2 Tbsp fresh dill, chopped
salt and pepper to taste

Cook beets and carrots in water for 20 minutes. Add potatoes, simmer for 10-15 minutes. Add lemon juice, beans or peas, and simmer until tender. Steam fry the onion or saute in margarine or butter until soft. Add cabbage to onion with 1/4 cup water, simmer until cabbage is tender. Stir into the beets. Add tomato juice or soup, and salt and pepper to taste. Blend flour with 1/2 cup cold water, stir into vegetables. Add dill, and bring to boil for 5-10 minutes. Serve hot.

9.  White Beans

1 1/2 cups white beans
5 cups water
1 tsp salt
1 clove garlic
1 onion, diced
1 tsp cooking oil (optional)

Rinse beans; cover in water, and soak overnight. The next day, drain, cover with fresh water and boil gently for 1 hour; drain. Add 5 cups of water; simmer until the beans are tender. Mash beans well. Mince garlic clove, and stir into mashed beans. Steam fry or saute onion until tender. Sprinkle over the beans. Serve hot.

10- Pidpenky 

(Dried mushrooms with gravy)

2 cups dried mushrooms
1 large onion, diced
1 clove garlic, minced
1 tsp oil for frying (optional)
1 Tbsp flour
4 cups hot water
salt and pepper to taste

Soak mushrooms overnight. Drain and wash well. Cover mushrooms with water and boil for 15 minutes. Drain and rinse again and set aside. Steam fry or saute onion and garlic in oil. Sprinkle flour over the onion and add hot water to make a smooth paste. Add drained mushrooms, salt and pepper to taste. Simmer for 15-20 minutes.

Adapted from Ukrainian Women's Association of Canada, Ukrainian Daughters' Cookbook, p. 19.

11- Makiwnyk with Compote
(Poppy seed cake)

In the Ukrainian tradition, this cake is served with a compote made from dried fruit.

3/4 cup poppy seeds
1 1/3 cup soy milk or water
2 Tbsp cornstarch
1/3 cup oil
1/2 cup unrefined sugar
1 tsp vanilla
Grated rind of 1/2 lemon or orange
2 cups whole wheat pastry flour
1 tsp cinnamon
2 1/2 tsp baking powder

Juice of 1 lemon
1 Tbsp. sweetener

Soak poppy seeds in soymilk for one hour in a large bowl. Add cornstarch, oil, sugar, vanilla, and rind; stir. Combine the dry ingredients in a separate bowl. Mix the dry ingredients into the wet. Bake in a lightly oiled, bread or cake pan, at 350°F for 45 minutes.

Make the glaze by gently heating and stirring the lemon juice and sweetener in a small pot.

(Dried Fruit Compote)


4 oz. Dried Prunes; Pitted 
 4 oz. Raisins 
 8 oz. Dried Apple; Slices 
 8 oz. Dried Pear; Quarters 
 1 cup Honey, clover; Or Wild 
1 Cinnamon
6 Cloves
 2 qt. Apple Cider 
Juice And Zest Of 1 Lemon


Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks. File

12.   Osyletsi (Pickled Fish)
2 filleted Whitefish (preferably caught while ice fishing) or 4 salt herrings
2 large onions (sliced)
1 cup white vinegar
1/4 cup water
1/2 cup dry white wine
1 tbsp pickling spices
Additional sugar if desired
1 glass of dry white wine
Wash the whitefish (or herrings) fillets and soak in cold water for about 12 hours, changing the water 2 or 3 times. Wash again and cut into the size you want to serve. Place into a jar or crockery with a layer of sliced onion and some milt between the layers of fish. Boil vinegar, water, wine, spices, and additional sugar for 10 minutes. Let the boiled mixture cool. Strain and pour it over the fish. Let stand at room temperature for 3 to 4 hours. Then store in the fridge for another half day.

The Sunnyside Pavilion Restaurant

Yaryna: Traditional Pot Roast
Prep:20, Cook:3:00
Preparation - Medium
Serves 10
Use best beef, several cuts work: blade roast, cross-rib roast, seven-bone pot roast, arm pot roast, and boneless chuck roast.
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional garnish)
Large, heavy Dutch oven or casserole with cover.

PREHEAT oven to 350 degrees.
HEAT olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pot; cook 5 minutes, turning to brown on all sides. Remove roast from pot. Add onion to pot, saute 8 minutes or until tender.
RETURN browned roast to pot. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pot, bring to a simmer. Cover pot and bake at 350 degrees for 1 1/2 hours or until the roast is almost tender.
ADD carrots and potatoes to pot. Cover and bake an additional 1 hour or until vegetables are tender.
SERVE: Remove thyme sprigs and bay leaf from pot, discard. Shred meat with 2 forks, or slice to taste. Serve roast with vegetable mixture and cooking liquid (you can leave this on a low simmer for a while for a thicker sauce). Garnish with thyme leaves, if desired.

Abigail: TURKEY STUFFED PEPPERS,161,150163-251193,00.html 
2 lg. red peppers
2 lg. green peppers
1 tbsp. olive oil
1 lg. onion, chopped
1 clove garlic, minced
1 tbsp. fresh thyme or 3/4 tsp. dried
1 tbsp. fresh sage or 3/4 tsp. dried
1 lb. ground turkey
1/4 c. fresh parsley, chopped
1/2 c. dry bread crumbs
1 c. barbecue sauce

Halve peppers lengthwise, remove seeds and blanch in boiling water for 5 minutes. Drain. Heat oil and saute onion and garlic for 5 minutes over low heat. Stir in seasonings. Cook for 30 seconds.

Combine all in a bowl. Arrange peppers and stuff with seasoned turkey. Spoon barbecue sauce over peppers and bake uncovered for 30 minutes in a 350 degree oven. Serves 4.

Esther: Southern Fried Chicken With Gravy
An old-fashioned Southern fried chicken recipe with cream gravy. Scroll down to see more fried chicken recipes.
oil or shortening
1 chicken, about 2 to 2 1/2 pounds, cut up
2 cups flour
1 teaspoon salt
1/4 teaspoon pepper
Cream Gravy
2 tablespoons butter
4 tablespoons flour
salt and pepper, to taste
1 cup milk
1 cup water
Have a deep heavy skillet or Dutch oven with oil or hot fat about two inches deep.

Combine flour, salt and pepper; sift into a pie plate or wide bowl. Roll each piece of chicken in flour and place in the hot fat (about 370° F). Put the largest pieces in firs, in the hottest part of the skillet. When all pieces are in the skillet and heat is regulated, cover and cook for 5 minutes. Remove top and turn chicken pieces when the underside is well browned. Replace top for another 5 minutes, remove and cook in open pan until the bottom side is browned. About 30 to 35 minutes in all will be required for cooking chicken if it is not too large. Try to turn the chicken only the one time.

The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken, and watch carefully.

To make cream gravy:
Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet. Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper. Pour into a gravy boat and serve with hot biscuits, potatoes, or rice.

Siofra: Grandma's Meatball Style Hamburger
1 pound of ground chuck ( she would always use one that had fat (fat is flavor you know~)

2 cloves of chopped chunky garlic
2 tablespoon minced fresh Italian parsley
1 egg ( recipe calls for 1 egg to every pound of hamburger)
1/4 cup Italian flavored bread crumbs
2 tablespoon grating cheese
salt, pepper, red pepper flakes to taste

Mix together till everything blends together with your hands....(whatsamatter for you? you no likeagetyou hands dirty?) Grandma speaking broken English!

Shape into round extra large meatballs and flatten with the palm of your hand. This recipe can be doubled, tripled, if needed.
You want authentic this is a recap of my childhood memories of after school snacks...and yes, I miss grandma and mom very much! Now with all the news on how bad it is to cook in butter or fry we all try to cook to a healthier living style, we have them once in a blue moon fried now. I don't know why.... when grandma lived to be 94 and no one ever told her she had high cholesterol, but who knew for sure back then? Oh well...maybe I wouldn't be so lucky.  
In a large fry pan, melt two tablespoon of butter , add cloves of whole garlic in the oil and fry burger on both sides till desired doneness. Remove garlic.
Serving suggestions, Use a garlic bread version for your roll, brushed with olive oil spices and garlic... top hamburger with fresh tomato sauce and a slice of mozzarella or provolone, lettuce, tomato. You can dress it up anyway you like.

Elaine: Potato Gnocchi
No one in my family makes gnocchi as well as Aunt Nancy Scatorchie. She can roll them off the tines of a fork with lightning speed. Perfect gnocchi depends on the use of mature potatoes and a minimal amount of flour; otherwise they will be too heavy. There are many variations of gnocchi; these little dumplings are covered with a zippy tomato sauce, dusted with Pecorino Romano cheese, and sprinkled with fresh basil.

4 large baking potatoes
1 large egg, beaten
1/8 teaspoon salt
3 tablespoons grated Pecorino Romano cheese
About 2 cups King Arthur™ Unbleached, All-Purpose Flour
3 cups Fresh Tomato Basil Sauce
Grated Pecorino Romano cheese

Put the unpeeled potatoes in a large pot, add water to cover, and bring to a boil. Boil until tender, about 30 minutes. The potatoes can also be cooked in a microwave for 20 minutes. Let cool.

Peel the potatoes. In a large bowl mash them fine; do not use electric beaters or a food processor, which would make the potatoes too smooth. Add the beaten egg, salt, and cheese. Mix well.

Put 2 cups of flour on a work surface and make a well in the center. Put the potatoes in the center of the well. Knead the flour into the potatoes until a soft and smooth dough is formed. Add a little more flour if the dough seems too sticky.

Break off a small piece of the dough about the size of an egg and, with floured hands, roll the chunk into a rope about 14 inches long and the width of your middle finger. Cut the rope into 1-inch pieces and roll each piece with your thumb down and off the front of the tines of a floured fork: This creates little ridges to trap the sauce. As you form the gnocchi, place them in a single layer on a floured cloth or baking sheet. Repeat with the remaining dough.

In a large pot of boiling water, cook the gnocchi, a few at a time, until they rise to the surface. Meanwhile, in a small saucepan, heat the tomato sauce. Spoon a thin layer of sauce over the bottom of a large serving platter. Transfer the cooked gnocchi with a slotted spoon to the platter. Spoon the remaining sauce over the gnocchi, sprinkle with grated Pecorino Romano cheese, and serve immediately.

Variation: To make spinach gnocchi, add 1 cup cooked spinach, squeezed dry and chopped, to the potato and egg mixture; add the flour. Then, instead of rolling the gnocchi on the tines of a fork, break off pieces of dough about the size of a marble and form them into small balls. Cook as directed above and serve with the tomato sauce.

Note: Uncooked gnocchi freeze well: Arrange them in a single layer on baking sheets, cover with foil, freeze until firm, and then transfer to plastic bags and freeze until needed. Boil them without thawing. My mother places frozen gnocchi directly into a baking dish, adds sauce, and bakes them, eliminating the boiling step: Bake at 350ºF for 30 to 35 minutes.

Tatjana: Ocean Perch,1817,158175-230194,00.html

2 lbs. perch
4 onions, sliced
1/2 c. mayonnaise
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 c. grated Parmesan cheese
2 tbsp. chopped parsley

Cook sliced onions in salt water until tender. Spread drained onions in a shallow baking dish. Place fish on onions, combine remaining ingredients and spread over fish. Bake 30 to 40 minutes at 350 degrees. Serves 6. Try this recipe with sole and other fillets.

Hazelnut Cake
t turned out just the way I wanted it (don`t you love when that happens?). A simple somewhat light super nutty hazelnut cake. I know toasting the hazelnuts is a bit more work but you really don't want to skip it here, not toasted would just not be the same. It gives it all it's (delicious) flavor. If you want a more uniform cake, you could chopped the hazelnuts superfinely to get almost a paste but I didn't bother, I just chopped them roughly. I decided to skip the icing and just dust the cake with cocoa since it was all about the hazelnuts for me but I'm sure it would be great with any kind of icing (and yes, I'm thinking mostly chocolate - can't escape it apparently).
Hazelnut cake
1 1/2 cups of hazelnuts
3 eggs, divided
1/2 cup sugar
1/4 cup butter
3/4 cup flour
1/4 tsp baking powder
pinch of salt
1/2tsp vanilla
1/3 cup milk
1-2 tbsp cocoa for dusting

Pre-heat your oven to 400F. Put the hazelnuts on a baking pan and toast in the oven for 10 minutes. Remove them, put in a tea towel and rub them in order to remove most of the skins. Chop the hazelnuts and reserve. Reduce the temperature of your oven to 350F. In a bowl, whisk together the egg yolks (reserve the egg whites), the butter and the sugar. Add the flour, salt and baking powder, mix well. Add the milk and vanilla and hazelnuts and mix well again. Beat the egg whites into soft peaks. Fold the egg white in the cake mix gently. Put in a buttered pan and bake for 30 minutes. Let cool and dust with cocoa.

Banana Pudding
This banana pudding is soft and full of banana flavor. It has a smooth texture that comforts the taste buds. The chocolate shavings make this simple pudding something special. Today I am appreciative that I can sit in the calm of my home, enjoy the sunshine of an early spring day, and eat this banana pudding in peace. That's just enough for me—I don't need anything more.

Yields 4 servings
2 tablespoons cornstarch
1/4 cup sugar
2 cups milk (I used 2%)
2 large eggs
2 small (or 1 large) ripe bananas, pureed
1 teaspoon vanilla extract
2 teaspoons unsalted butter, cut into small pieces
Chocolate shavings (optional)

In a medium saucepan, whisk together the cornstarch and sugar. Gradually whisk in the milk until smooth. Over medium heat, cook the mixture until it is thick and bubbly, stirring constantly. Turn heat down to low and cook for an additional 2 minutes; keep stirring.

In a medium bowl, whisk together the eggs. Pour a small amount of the milk mixture into the eggs and stir quickly to prevent the eggs from cooking. Pour the egg mixture back into the saucepan and whisk together.

Bring the pudding to a gentle boil over medium. Once it starts boiling, cook for one minute longer. Remove from the heat and pour into a tupperware container. Stir in butter, vanilla, and banana puree.

Refrigerate for at least 2 hours (and up to 2 days) before serving. Garnish with chocolate shavings.

English Custard

2 Cups (500 ml) whole milk
2 cups (500 ml) heavy cream
6 tbsp granulated sugar
1 vanilla bean, scored lengthways
8 large egg yolks
Mix cream, milk, and four tablespoons of sugar in a pot under medium low heat.
Scrap out all the seeds in the vanilla bean into the pot. Put the beans in the pot as well. Keep stirring with a wooden spoon until it boils and then turn off the heat. Let it sit for a few minutes to let the vanilla infuse with the cream and milk mixture.
In a separate bowl, whisk the yolks with 2 tablespoons of sugar until pale yellow in color.
Remove the beans from the pot and slowly add one ladle of the cream mixture to the yolks while whisking them together. Keep whisking and slowly add a couple more ladles. This process is called tempering and this will ensure that the eggs won’t curdle when they come in contact with hot liquids.
Pour the yolk mixture back to the pot with cream and milk and stir with a wooden spoon under medium heat. As the eggs cook, the custard will thicken in several minutes. It is thick enough if it coats the back of the wooden spoon. When it’s nice and shiny, remove from heat and pour into a serving cup. You can serve it hot or cold.

(recipe adapted from “Cook with Jamie: My Guide to Making You a Better Cook” by Jamie Oliver)

Final Notes:
Make sure the heat is not too low in step 5. Otherwise, it won’t thicken. I made the mistake for being too careful; I didn’t want the custard to curdle, so I heat it under very low heat. The outcome of the custard was rather disappointing.
Vanilla is a good flavor to start but try other spices as well such as cinnamon or cardamom.
Try another english custard recipe from Jamie Oliver magazine here. It’s a delicious hot marmalade pudding served with drambuie flavored custard.
Serving up the hottest dishes on

Nessa's and Abigail's

Christmas Turkey with Cornbread Stuffing

     20 lb Turkey
      2    Oranges
    1/2 lb Butter
           -salt and pepper
      4 tb Corn oil
Cornbread Stuffing (see below)

Make the stuffing for the turkey.

Wash the turkey in warm water and dry well.

Slice oranges in half and rub the cut end over the turkey squeezing out the juice over the entire bird. Add salt and pepper to taste.

Loosely fill the turkey with the stuffing (or bake the stuffing in a covered casserole for about an hour, basting every so often with the turkey juices ).

Close the cavity with small skewers.

Rub the outside of the turkey all over with softened butter; add paprika.

Place turkey, breast side up, on a rack in a roasting pan.

Roast the turkey for 3 to 4 hours at 325 degrees F. basting frequently. To ensure the turkey is properly cooked make sure that the leg moves easily in its socket.

Allow the turkey to stand for about 1/2 hour before carving.

Remove stuffing into a bowl.

For a moist bird, baste as frequently as possible, at least every 30 minutes. I have had compliments on my Christmas turkey dinners; I make sure to baste every 15 minutes (I set a timer). If turkey starts to get too brown, loosely cover the overbrowned parts with aluminum foil

Cornbread Stuffing for Christmas Turkey

      Giblets from turkey
      2 c  Cold water
      6 c  Crumbed cornbread
      6 c  Cubed sourdough bread 
    1/4 c  Water
    1/2 ts Salt (opt)
    1/2 ts Ground Pepper
    1/2 c  Butter or margarine
    1/2 lb Bulk Pork Sausage
      2 c  Celery; chopped
      1    Onion; chopped fine

Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2 hours or until giblets are tender. Remove from broth, reserving 1 cup of broth. Chop giblets; set aside.

Combine cornbread and bread cubes in a large mixing bowl; add 1/4 cup water, salt and pepper. Set aside.

Melt butter in a large skillet; add sausage, celery, and onion. Saute 3 minutes. Cover, and cook an additional 30 minutes or until sausage is browned and vegetables are tender; stir frequently.

Remove from heat; stir in bread mixture. Add reserved giblet broth and giblets, mixing well.


'My' traditional Thanksgiving cranberry
Makes 4 cups
Hands-on time: 20 minutes
Total preparation time: 20 minutes
  • 1 cup water
  • 1/2 cup brown sugar
  • 12 ounces fresh or frozen cranberries (or 16 ounces if you prefer more cranberry taste)
  • 1/2 cup golden raisins
  • 1/2 cup pecan pieces
  • 1 cup dried apricots, diced (or other diced dried fruit)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1 teaspoon fresh ginger, grated (about 1/2 knob), optional
  • 2 tablespoons brandy, dark rum or other spirit, optional

Place sugar and water in a heavy four-quart kettle and bring to a boil. (You can double the recipe in this size kettle but a 1-1/2 quart saucepan is too small for even one batch.)

Meanwhile, rinse berries, removing any bruised or bad berries. Add berries to syrup and return to a boil, stirring occasionally. Reduce heat and let simmer until berries begin to pop. Add remaining ingredients except spirits and simmer for 5 – 10 minutes, stirring occasionally.

Add spirits and simmer another 1 - 3 minutes. Remove from heat and let cool before serving or storing.

Can be made ahead of time, keeps for several weeks. Makes a great hostess gift.

Creamed Cabbage Recipe,1650,156177-251200,00.html
3 tbsp. butter
6 c. cabbage, shredded
1/4 c. water
1 tsp. salt
1/2 c. sour cream
2 tsp. flour
Bacon bits (real)

Melt butter in saucepan; add cabbage and toss over low heat about 3 minutes, or until well coated with butter. Add water and salt. Cover and simmer 12 minutes or until tender, stirring occasionally. Mix sour cream and flour; fold into cabbage.
As I cooked this creamed cabbage recipe yesterday as my vegetable side dish, thought I would add it to my easy vegetable recipes.

Mashed Parsnip Potatoes
Parsnips lend a delicious sweet, almost nutty flavor to mashed potatoes. Shredded Cheddar cheese and bacon bits are the icing on the cake, so to speak, but you may omit them, if you wish. If you are feeling particularly decadent, stir in some sour cream along with everything else. Yum!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
6 small (about 1-1/2 pounds) russet potatoes, peeled and quartered
3 medium parsnips (about 1 pound), peeled, cut into 2-inch lengths, large ends cut again in half to cook evenly
1/2 cup half-and-half or milk
3 Tablespoons butter, or more to taste
1 cup shredded Cheddar cheese
4 slices bacon, cooked crisp and crumbled
2 Tablespoons snipped fresh chives
Kosher salt and freshly ground black pepper
Place potatoes and parsnips in a large pot. Cover with salted water and cook until fork tender. Let drain in a colander in the sink and return pot to the burner. Add half-and-half and the butter to the hot pot and stir until butter is melted. Return hot drained potatoes and parsnips to the pot and mash, leaving some small chunks for texture.

Stir in Cheddar cheese, bacon, and chives. Taste and season with salt and pepper.

Gently reheat over low heat, if necessary, before serving.

Yield: 8 to 10 servings

Grandma's Plum Pudding
From: (Mostly Harmless)

Date: Fri, 27 Aug 1993 02:09:15 GMT

4 slices of bread, torn up
1 cup milk
2 slightly beaten eggs
1 cup light brown sugar
1/4 cup orange juice
6 ounces finely chopped suet
1 tsp. vanilla
1 cup flour, sifted
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp ground mace
2 cups raisins (a mixture of dark and golden is nice)
1 cup dates, pitted and chopped
1/2 cup mixed candied fruit and peels, chopped
1/2 cup broken walnuts

Soak bread in milk; beat.
Stir in next five ingredients.
Sift together dry ingredients; add fruits and nuts; mix well.
Stir in bread mixture.
Pour into well-greased mold (2-quart); cover with foil and tie with string.
Place on rack in a very deep baking pan (like a dutch oven); add boiling
water to 1 inch deep.
Cover and steam for 3 1/2 hours. checking water level and adding water as
Cool 10 minutes and unmold.
Serve warm with hard sauce on top.

Hard Sauce

Thoroughly cream 1/2 cup butter with 2 cups confectioner's. Add 1-2
Tsp. vanilla (or rum or brandy) and beat til blended. Spread in
8x8x2-inch pan and chill to harden. Cut in squares.

Elaine Tiller's Hot Cocoa for Skaters

At its best, hot cocoa is sublime. At its worst, it’s chalky, watery, and too sweet. This version, provided by François Payard, of Payard Patisserie & Bistro in New York, is definitely in the former category: so creamy, rich, and chocolaty that it’s a suitable stand-in for dessert.
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

The Aladdin's Lamp

1 scoops vanilla ice cream 
1 scoop strawberry ice cream
1 scoop chocolate ice cream
1/4 cup fine pineapple chunks
1/4 cup strawberries quartererd

Red strawberry sauce

Marshmallow creme (melted marshmallow) 
Butterscotch syrup

Pour a small amount of the butterscotch syrup to the bottom of a tall parfait style glass. Place a scoop of the strawberry ice cream on the syrup. Add a dollop of marshmallow crème and a scoop of the chocolate ice cream. Add a half of the pineapple chunks and strawberry pieces. Add another dollop of marshmallow. Next add more butterscotch syrup. Add the vanilla ice cream and cover with a dollop of marshmallow creme. Finish with strawberry sauce and the remainder of strawberry and pineapple. Top with whipped cream.

Nessa's Apple Cinnamon Pancakes

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 eggs
2-1/2 cups Milk (Nessa used a combination of 1 3/4 cup milk, 3/4 cup buttermilk)
1/4 cup butter, melted (Nessa added a touch of fat juices)
2 tbsp pure maple syrup or packed brown sugar
1-1/2 cups shredded apple (about 2 large)
2 tbsp butter for cooking (approx.)

Optional 1/4 cup brown sugar, 1 tbsp. molasses


In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt. In separate bowl, whisk together eggs, Milk, melted butter and maple syrup; pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).

In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.


Chicken and Sliders

3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste

1 egg
4 cups all-purpose flour
Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

Tortierte Revellion

1 tbsp vegetable oil 15 mL
2 lb ground pork 1 kg
1-1/2 cups beef stock 375 mL
3 onions, finely chopped
3 cloves garlic, minced
2 cups sliced mushrooms 500 mL
1 cup finely chopped celery 250 mL
3/4 tsp salt 4 mL
1/2 tsp each cinnamon, pepper and dried savory 2 mL
1/4 tsp ground cloves 1 mL
1 cup fresh bread crumbs 250 mL
1/2 cup chopped fresh parsley 125 mL
Pastry for 9 inch double crust pie
1 egg, beaten
1 tsp water 5 mL

In large skillet, heat oil over medium high heat; cook pork, breaking up with wooden spoon, for 7 to 10 minutes or until no longer pink.
Drain off fat.
Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves; bring to boil.
Reduce heat to medium low and simmer, stirring occasionally, for 35 to 45 minutes or until 2 tbsp (25 mL) liquid remains.
Stir in fresh bread crumbs and parsley.
Taste and adjust seasoning if necessary.
Cover and refrigerate until cold or for up to 1 day.
On lightly floured surface, roll out bottom pastry to 1/8 inch (3 mm) thickness; fit into 9 inch (23 cm) pie plate.
Spoon filling into pie shell, smoothing top.
Roll out top pastry.
Moisten rim of pie shell with water.
Cover with top pastry, pressing edges together to seal.
Trim and flute pastry edge.
Combine egg with water; brush some over pastry.
Cut decorative shapes from remaining pastry and arrange on top; brush with some of the remaining egg mixture.
Cut steam vents in top; bake in 375°F (190°C) oven for 40 to 45 minutes or until golden brown.
Let cool for 10 minutes.

Classic Poutine
2 lbs russet potatoes, unpeeled
Canola oil, for frying
Cheddar cheese curds (available in many large grocery stores; use chunks of mild cheese if you can’t find curds)

Heat 1½ inches of oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes into 1/4-inch sticks and soak in ice water for 20-30 minutes. Remove from water and pat dry thoroughly. Carefully fry potatoes in batches for 1½ minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 325°F between batches.) Heat oil to 350°F after all potatoes have been fried once. Refry potatoes in batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 350°F between batches.)


Feves au Lard, or Maple Baked Beans
Adapted from The Gourmet Cookbook.
Serves 12-15 as a side dish. If you're cooking this for just one or two people, halve the recipe and you should have no trouble finishing it in a couple days.

1 (16 oz.) bag of dried navy beans, soaked overnight and drained (though not as true to the original, you can also use cannellini, kidney, or black beans -- or any bean that can hold up well to all that cook time)
1 slice pork fatback or 8 oz. salt pork
1 medium onion, finely chopped
1.5 t salt
1 t ground pepper
2/3 C real maple syrup
1.5 t dijon mustard
6 C water

Preheat oven to 350°F. In a large dutch oven, stir together the beans, salt pork, onion, salt, pepper, syrup, and mustard. Add the water to the beans and bring to a boil on the stove, then cover and bake for an hour and a half, stirring occasionally. Remove cover and bake for another hour or until liquid is mostly absorbed and top is browned and crusty. .

French Canadian Tomcod Chowder

Serves 4 - 6
3/4 lb. skinless, boneless tomcod
3/4 lb. skinless, boneless red snapper 
1/2 c. finely chopped onions
1 c. finely chopped celery
1 tbsp. finely chopped garlic
1 c. diced red or green pepper
2 tsp. turmeric
1/4 tsp. saffron stems (opt.)
1 c. dry white wine
3 c. canned crushed tomatoes
1 bay leaf
2 sprigs fresh thyme or 1 tsp. dried
1/4 tsp. dried red pepper flakes
4 c. fish broth or water
Salt & freshly ground pepper
1/2 c. orzo
1/4 c. chopped fresh basil or Italian parsley
Garlic croutons (see recipe)

Cut the fish into 1 inch cubes. Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes. Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender. Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.

Nicoise Salad

1 lb (450 g) small new potatoes
1 lb green beans (French if you can)
2-3 tomatoes cut into wedges
mixture of a few salad leaves
4-5 spring onions
hard boiled eggs, 1 per person, in quarters
tin of chunks of tuna
4-5 anchovies

Vinaigrette: (some prefer this served on the side)
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic, smashed with salt until paste
Pepper to taste
9 tablespoons extra virgin olive oil


Prepare the the potatoes in their skins and the beans by boiling them.
Cut the potatoes into mouth-size chunks. Mix in the spring onions and beans.
Decoratively, lay out on a salad base. Place the tuna on the top in the center of the salad topped with the anchovies with the tomato and eggs as the outer coating. The colorful presentation is a good part of the pleasure.
Whisk the vinaigrette and pour over the salad


2 quarts apple cider
1 cup packed brown sugar
4 cinnamon sticks (about 3" each)
24 whole cloves
4 cups orange juice concentrate
2 cups pineapple juice
Additional whole cloves (optional)
9 thick orange slices, cut in half (optional)
Turn this recipe into a puzzle! [click]


In a 3-quart saucepan, stir together apple cider, brown sugar, cinnamon sticks, and 24 cloves. Over medium heat, bring to a boil; reduce heat to low and simmer 5 minutes. Add orange juice and pineapple juice. Heat just until heated through (do not boil).

Meanwhile, push additional cloves into rind of orange slices; set aside.

To serve, strain cider mixture and pour into a warmed pitcher or slow cooker. Place orange slices in slow cooker or one in each heatproof cup and serve.

The visit from Robert and Susan was now arranged. The Chrysler was on it's way. Abigail for one the the very few times, experienced a rather adamant Eamon. The cheque, although admittedly meant for the entire family, as was any moneys coming to them via any particular individual, was primarily meant for Eamon's personal choice. This point was made clearly by Eamon, so it became simply a matter of setting the specific portion of the cheque that would go towards the vehicle. 

Robert initiated the call, and announced to Abigail that he had arranged his business plans to enable him to take off ten days.

Abigail informed him that Eamon had received a bonus, and that approximately five-hundred dollars would be available to help with the payment. She was somewhat disappointed but did not let on to Robert that she was not totally pleased with what had transpired. It was not like her to be in confidence with anyone except her best women friends.

"Eamon was quite surprised, and so was I for that matter."

"Well Abigail, we will see you on the thirty-first. I am really looking forward to it. If you could pass me over to Eamon, I will congratulate him, and then if you would like, I will let you talk to Susan."

"Young chap, I hear congratulations are in order!. I know you were facing great challenges at work, and I think it is marvelous that you were given such a significant bonus. Believe me, it does not happen that often. I so glad things worked out this way. You are going to love the Chrysler. You will be the talk of the street."

Eamon was not one to be concerned with status, but the thought of prestige was not exactly distasteful.

"Well, there are a few other vehicles on our street. the young chap down the street has an Oldmobile 30-B, it's a '24. And the family a few houses down has a T, I think it's a '22. The owner of the cigar store on St. Clair, he lives just east of us, Jann Lieffrig,  has a TT truck. he uses it for business."

" know a tobacconist. How far is St. Clair?"

"It is just a few block north. ten minute walk."

"We we will have to drive there. And park right in front! I will treat you to a La Flor Dominicana!"

This one another example of Robert acting a bit like a gascon, but it was quite innocent, and actually in the spirit of kindness.

"Speaking of cars, Robert, have you ever seen a Gardner?"

"Definitely heard of them, but never taken one for a spin."

"A fellow at work just bought one. A '23. It is the first five bearing four-cylinder engine, and it is forty-thre BPH. The crankshaft and flywheel are dynamically balanced."

"I am afraid you are now getting a little out of my limited range of expertise, my friend."

Eamon was now immersed in the topic, and was not ready to curtail the theme of conversation. 

"The engine has a Willys-Knight sleeve. it improves the lubrication."

Robert, was interest, and it is difficult to know for sure whether he inquired out of politeness or curiosity. 

"How does it do that?"

"Oh...uh...the valve is connected to the carb throttle. The oil pump delivers more oil to the bearing...under the load increases. The car looks pretty sharp. It has nickel trim on the rad shell."

"Is it a closed car?"

"'s coupe."

"I'm glad the Chrysler is a coupe. That seems to be what everybody wants now." 

The Cruikshank journey began along route 24 until they reached Toleda at the end of their first day. They stayed at the very picturesque Pomeroy House, which featured traditional English fare, Susan and Robert not having any difficulty in choosing Beef Wellington as their entree. Made with cognac and lightly sauteed mushrooms. According to Susan, it was heavenly!


Traditional Beef Wellington


10 ounces Frozen Puff Pastry Shell
4 pounds beef tenderloin
all-purpose flour
2 cups fresh mushrooms, chopped
2 tablespoons butter
4 ounces Goose Liver Pate
1 tablespoon cognac
2 teaspoons chives, snipped
freshly ground black pepper
1 each egg yolk
1 tablespoon water


Allow pastry shells to thaw 2 hours in refrigerator before rolling out. If tenderloin is quite long, fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour. Bake, uncovered, in 425 F oven until meat thermometer inserted in thickest portion registers 120 F, about 35 to 40 minutes. Cool meat sufficiently to handle, about 20 minutes. Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes. Remove from heat. Add pate, Cognac and chives. Make a deep slit in center of roast, cutting from side, to but not through opposite side Sprinkle pocket with salt and pepper. Spoon mushroom-pate mixture into pocket. On lightly floured surface, arrange patty shells in a rectangle, overlapping edges slightly; press edges to seal. (If necessary, moisten edges with a little water.) Roll out to a 16x11-inch rectangle. Place roast in a greased 15x10x1-inch baking pan. Lay pastry over roast, tucking under securely. Brush pastry with mixture of egg yolk and water. Bake in 425 F oven for 20 minutes more, or until pastry is golden.

Recipe of Roast pork a la Gutsul

Roast pork a la Gutsul, Ukrainian recipeIngredients for Roast pork a la Gutsul: 

1 kg pork
100 g lard (pork fat) 
1 kg potatoes
3 eggs
100 g onion
50 g tomato sauce
500 g meat broth
50 g parsley greens
pepper to taste

for making dough:
100 g flour
1 egg
100 g water

How to cook Roast pork a la Gutsul

Cut pork into thin slices, beat out, salt, pepper and roast. Peel potatoes and grate it, add eggs and salt, mix well, form thick pancakes and fry. Fry in oil onion and tomato sauce.

Place potato thick pancakes on a casserole and put meat with onion over it. Pour meat broth into a casserole and sprinkle with parsley greens.
Seal a top of the casserole with dough, smear with egg and put it into an oven.




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