Onion Cheese Bites

Makes 2 dozen pieces.

  • 3/4 cup grated Parmesan cheese
  • 1/2 cup minced green onion
  • 1/2 cup light mayonnaise
  • Paprika
  • Pepper, to taste
  • 1 baguette, cut into 24 slices, 3/4-inch thick

Mix first 5 ingredients well. Spread about 1 1/2 teaspoons of mixture on each baguette slice. Place on baking sheet.

Broil 3 to 5 minutes, or until puffed and bubbly. Serve hot.


Red, White and Green Salad

3 cups each:

  • thinly sliced fennel
  • radicchio
  • arugula or baby spinach leaves


  • 1/4 cup extra virgin olive oil
  • 1 tablespoon each: fresh lemon juice and white wine vinegar
  • Salt and pepper to taste

1. Mix salad ingredients together in salad bowl. Cover and refrigerate until serving time.

2. In small jar with tight fitting lid, shake vinaigrette ingredients together. Taste and adjust seasonings. (Or substitute your favourite oil and vinegar dressing.)

3. At serving time, pour vinaigrette over salad; toss until well mixed.


Quick Avocado and Grape Tomato Salad

  • 1 avocado, peeled, chopped
  • 1 cup grape tomatoes, halved
  • Your favourite oil and vinegar salad dressing

Prepare as close to serving time as possible. Gently toss all ingredients together and season to taste with freshly ground pepper.

Apple "Cran-Pear-Y" Chutney

Makes about 6 cups.

  • 1 orange and 1 lemon, peeled, seeded, finely chopped
  • 1 cup cranberry vinegar
  • 1 cup apple cider vinegar (use 2 cups cider vinegar if cranberry vinegar unavailable)
  • 2 1/2 cups firmly packed brown sugar
  • 2 cups raisins
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped onion
  • 1/2 cup chopped crystallized ginger
  • 1/4 cup dried cranberries
  • 1 large clove garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • Dash ground cloves and cayenne pepper
  • 2 apples, peeled cored, chopped
  • 2 pears, peeled, cored, chopped

1. Place all ingredients except apples and pears in large heavy saucepan. Cook over high heat, stirring often, until mixture comes to a boil. Turn heat to low; simmer for 1/2 hour, stirring occasionally.

2. Add apples and pears. Adjust burner temperature so that mixture boils gently. Cook for 1/2 hour more, or until chutney is thick and syrupy.

3. Spoon into 6 or 7 hot sterilized 1-cup canning jars. Wipe the rims of the jars. Seal with new 2-piece canning lids that have been boiled for 5 minutes. Add rings, tightening only until light resistance is felt: fingertip tight.

4. Bring preserving kettle of water to boil. Place filled jars in kettle so that water covers jars by 1 inch. When water returns to boil, set timer for 10 minutes. Boil on high heat for 10 minutes. Remove jars. As they cool, you will hear each jar lid pop as it seals. If this does not happen and inner lids do not vacuum seal, you must remove lids, wipe rims clean and re-process.

5. Label jars and store in a cool dark place for 4 weeks before using. Refrigerate jars after they are opened.

Mexican Lasagna

Serves 8 to 10.

  • 1 ½ pounds ground turkey, chicken or lean ground beef, crumbled
  • 2 large bell peppers, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups extra chunky salsa
  • Freshly ground pepper, hot sauce, to taste
  • 6 ounces each: old cheddar and Monterey Jack cheese, grated
  • 8 to 12 small flour tortillas
  • 1 large tomato, diced
  • Chili powder and ground cumin
  • Optional toppings: Shredded lettuce, chopped green onions, sliced black olives, guacamole, sour cream, salsa, chopped cilantro, etc.

1. In large skillet, cook ground meat, peppers, onion and garlic over medium heat until meat is no longer pink. Stir in salsa. Heat to boiling. Season lightly with pepper.

2. In medium bowl, combine both cheeses with a sprinkling of chili powder and cumin.

3. To assemble, lightly grease or spray the bottom and sides of a 13 x 9-inch baking pan. Cover bottom and sides with a layer of tortillas. Spoon in half of the meat mixture in an even layer. Cover with one third of the cheese, then a layer of tortillas. Top with remaining meat mixture and remaining cheese. Sprinkle diced tomatoes evenly on top. Sprinkle lightly with chili powder. Cover and refrigerate at this point if desired.

4. Bake at 350F for 45 to 55 minutes, or until hot and bubbly. Let stand 5 minutes before cutting into squares. Let each person garnish with the toppings of their choice.

Mexican Lasagne For Two: Use 1/3 of the ingredient amounts above. Assemble Lasagne in a 4 to 6-cup casserole or 7-inch pie plate. Bake at 350F for 35 to 45 min or until hot and bubbly.

One Rib Prime Rib Roast

  • 1 one-rib prime rib roast, about 1 1/2 pounds
  • Dijon mustard
  • Freshly ground pepper

1. Look for a 1-rib roast, or ask your butcher to cut it for you. It will probably be about 1 1/2 pounds and 1 1/2 inches thick. Wrap roast and place in freezer until frozen.

2. Coat surface of still frozen roast with mustard; sprinkle with pepper. Place roast upright in roasting pan. Roast at 325 F (160 C) for about 1 1/2 hours or until meat thermometer registers 140 F (60 C) for rare. If roast is slightly larger, it will take longer to cook. Plan on 2 hours for a 2 pound roast. From this roast, you should have one main meal, enough leftovers for hot and cold sandwiches for a day or two, and a pot of soup if you make stock from the bone.

Oatmeal Molasses Bread

 Makes one 1 ½-pound loaf

  • 1 cup lukewarm water
  • ¼ cup molasses
  • 2 tablespoons vegetable oil or melted butter
  • ½ cup quick oats
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons bread machine or 50% faster quick-rise yeast

1. Measure ingredients into breadmaker pan in order given or in order recommended for your breadmaker. To bake in breadmaker, choose Whole Grain setting, then press Start. As soon as bread is baked, remove from pan and cool on rack.

To bake in regular oven, choose Dough setting; press Start. At end of cycle, remove dough from pan. On lightly floured surface, knead several times to punch dough down. Shape into loaf. Place in greased loaf pan. Brush top lightly with vegetable oil. Cover and let rise in warm place for ½ hour, or until doubled. Bake in preheated 350 F (180 C) oven for 45 to 50 minutes, or until top is brown and bottom sounds hollow when tapped. For extra crisp crust, remove loaf from pan and place on rack in oven for 5 minutes more. Cool on rack.

Old Fashioned Mashed Potato Rolls

Makes about 2 dozen

  • ½ cup cooked mashed potatoes (see note)
  • 1 1/4 cups warm water
  • 3 tablespoons skim milk powder
  • 1/4 cup shortening
  • 1 egg, lightly beaten
  • 4 cups all-purpose or white bread flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons bread machine yeast  or 50% faster quick-rise yeast

Note: this amount of cooked mashed potatoes can be replaced by 1/3 cup instant mashed potato flakes and 1/3 cup warm water.

1. Measure ingredients into bread machine pan in order given (1st column then second column) or in order suggested by your manufacturer. Set breadmaker to Dough setting. Press start.

2. When cycle is completed, remove dough from bread pan; place on floured surface and knead several times. Divide dough into 4 equal balls. Divide each ball into 6 pieces.

3. Divide each of the 24 pieces into 3; roll into balls with your lightly floured hands. Place 3 balls of dough into each section of two greased muffin pans. If desired, brush with melted butter or vegetable oil. Cover pans with clean tea towel and let stand to rise in a warm place for ½ to 3/4 hour, or until rolls have doubled in size.

4. Bake in preheated 400 F oven for 10 to 12 minutes, or until lightly browned. Serve warm.


Herbed Oatmeal Potato Bread

Makes 1 loaf

  • 1/2 cup mashed potato
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup water
  • 1 teaspoon dried herbs: oregano, rosemary
  • 2 cups white bread flour
  • 1/2 cup whole wheat bread flour
  • 1/2 cup quick cooking oats
  • 1 teaspoon salt
  • 1 tablespoon sugar basil or thyme
  • 1 ½ teaspoons bread machine yeast

1.Measure ingredients into bread machine pan in order given. Use whole grain setting if you are baking the loaf in the bread machine, or dough setting if you are going to shape the loaf yourself.

2.If using dough setting, remove dough at end of cycle. Knead several times on a lightly floured surface, then shape into a large round. Set in place on a lightly greased or parchment-lined baking sheet sprinkled lightly with cornmeal. Brush bread with vegetable oil and cut several slashes on top with serrated knife. Cover with clean towel and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

3.Bake in preheated 350 F oven for 30 to 40 minutes, or until top is brown and bottom sounds hollow when tapped. Cool on a rack.

Amy's Quick Potato and Garlic Soup

This creamy comfort food soup, made by my daughter Amy Kerluke, can be made in any quantity. Just be sure to add only enough stock to cover vegetables during cooking and the consistency will be nice and thick. Adjust amounts of cheese and seasonings to taste to quantity prepared. Add curry powder to taste for an interesting change.

Peel and slice 4 medium potatoes and 2 large carrots. Place in saucepan with 1 or 2 peeled cloves of raw or roasted garlic and a dash of salt and pepper. Add enough chicken stock to just cover vegetables. Cover pot; simmer mixture gently until all vegetables are very soft.

Puree vegetables using hand blender, food processor or blender or mash with potato masher. Add milk or more stock to desired consistency. Add shredded old cheddar cheese (about 3/4 cup) to taste, stirring until cheese melts. Taste and adjust seasonings and serve hot.

Maple Whipped Cream

  • 1 cup whipping cream
  • 1/4 cup maple syrup

Whip together whipping cream and maple syrup. Spoon over pumpkin pie or tarts just before serving. Also delicious on warm gingerbread.

Pumpkin Tarts with Maple Whipped Cream

  • 12 unbaked tart shells, homemade or purchased


  • 1 egg
  • 1/2 cup evaporated milk (skim or 2%) , or light cream
  • 3/4 cup cooked pumpkin purée
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each: salt, ginger and nutmeg
  • Pinch of ground cloves

1. In medium bowl whisk together all filling ingredients. Fill tart shells.

2. Bake in preheated 400 F oven for 20 to 25 minutes, or until filling is set and pastry is golden.

Refrigerate overnight to allow flavour to mellow. Top each tart with a dollop of Maple Whipped Cream or sugar sweetened whipped cream just before serving.

Fruit-Full Orange Bran Muffins

 Makes 12 muffins.

  • 1 large seedless orange, washed, chopped
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 2/3 cup dark brown sugar
  • 1 1/2 cups natural bran
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Dash salt

1 cup of your favourite dried fruit (or combination):apricots, cranberries, raisins, cherries, dates, blueberries, etc. Substitute chopped nuts for some of the fruit if desired.

1. In food processor process orange including skin, until very finely chopped. Add eggs, oil, milk, and sugar; process until well mixed.

2. In medium bowl stir together bran, flour, baking powder, baking soda and salt. Add orange mixture to flour mixture; stir until just mixed. Stir in dried fruit.

3. Fill 12 lightly greased or paper-lined muffin cups with batter. Bake in preheated 400F oven for 18 to 20 minutes, or until muffins are firm to the touch on top and nicely browned.

Apple Cake

Measure into large bowl in order given:

  • 4 medium apples, peeled, chopped
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 rounded teaspoon baking soda
  • 1 teaspoon each: cinnamon and vanilla
  • 1/4 teaspoon salt
  • 2/3 cup chopped nuts (optional)

1. Stir until well mixed; but do not beat. Spoon into lightly greased 9-inch square or round pan. Bake at 350 F for 35 minutes, or until toothpick inserted into cake comes out clean. Serve warm.

Cowboy Cookies

Makes about 5 dozen 2-inch cookies.

  • 1 cup butter or shortening
  • 1 cup each: white and brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups rolled oats
  • 1 cup chocolate chips
  • ½ cup each: chopped nuts and raisins or dried cranberries

1.In large bowl, cream together butter and both sugars until fluffy. Beat in eggs one at a time. Stir in vanilla.

2.In medium bowl stir together flour, baking soda, baking powder and salt. Add to butter mixture along with oats and chocolate chips. Stir until well mixed. Stir in raisins and nuts.

3.Drop mounded teaspoonfuls of dough onto lightly greased or parchment-lined baking sheets baking sheets. Bake in preheated 350F oven for 12 to 15 minutes or until golden brown. Cool on rack. These freeze well.

Ginger Pear Upside-Down Cake

6 to 8 servings

  • 2 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1 large ripe pear, peeled, cored, thinly sliced
  • 1/4 cup slivered candied ginger
  • 1 1/4 cups all-purpose flour (or substitute gluten-free baking mix)
  • 1 teaspoon baking soda
  • 1/2 teaspoon each: ground ginger and cinnamon
  • 1/8 teaspoon each: nutmeg, cloves and salt
  • 1/4 cup shortening or butter
  • 1/2 cup granulated sugar
  • 1/2 cup molasses
  • 1/3 cup boiling water
  • 1 egg

1. Butter an 8-inch round or square baking pan. Add melted butter and brown sugar; stir to mix. Spread evenly in pan. Arrange pear slices on butter mixture. Sprinkle candied ginger over pear slices.

2. In small bowl stir together flour, soda, spices and salt. In large bowl cream together shortening and granulated sugar. Stir in molasses. Add flour mixture and boiling water alternately to molasses mixture; mix well. Stir in egg.

3. Pour batter into prepared pan, being careful not to move pear slices.. Bake in preheated 350 F oven for 25 to 35 minutes, or until toothpick inserted near centre of cake comes out clean. Let stand in pan for 5 minutes, then loosen edges with a knife and carefully invert cake onto serving platter. Serve warm with sweetened whipped cream or vanilla frozen yogurt or ice cream.

Big Batch Brownies

Makes about 4 dozen pieces

  • 1 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • 1 cup canola oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/4 cup cold water
  • 1/2 cup any or several of the following: chopped walnuts or pecans, ground hazelnuts,  dried cherries, semi-sweet, white chocolate or peanut butter chips, dried cranberries, raisins, etc..

1. Place flour, sugar, salt, cocoa and baking powder in mixer bowl. Stir to mix. Add vegetable oil; mix. Add eggs, then vanilla then water, mixing well after each addition. Stir in remaining ingredients.

2. Pour batter into lightly greased 13 x 9-inch baking pan. Smooth top. Bake in preheated 350 F oven for 30 to 40 minutes, or until toothpick inserted into centre of brownies comes out clean. Add frosting if desired.

Food Processor Chocolate Frosting

  • 1/2 cup soft butter
  • 1 teaspoon vanilla
  • 1 1/3 cups icing sugar
  • 2 tablespoons hot milk

How to Roast a Turkey a Day Ahead

1. Prepare and roast the turkey as you usually do, with or without stuffing. While turkey cooks, cook potatoes with garlic cloves, then mash with sour cream, cream cheese, and pepper (this recipe is in PamCooks 2 on page 88. Or use your own favourite make-ahead mashed potato casserole recipe.) Be sure to save potato cooking water to make the turkey gravy. When the turkey is fully cooked, remove from oven and let stand at least 20 minutes before slicing.

2. Transfer whole turkey to cutting board for slicing. Remove stuffing and place in microwave-safe or ovenproof dish, Cover and refrigerate. Pour pan juices into large measuring cup or bowl; remove and discard fat. Pour some of the pan juices onto the bottom of a 13 x 9-inch baking dish - enough to cover bottom. Use 2 dishes if turkey is large. Set a cake cooling rack in baking dish or dishes. Cover with a sheet of aluminium foil. Poke holes all over the foil.

3. Transfer remaining pan juices back to roasting pan and make gravy using potato-cooking water. Transfer gravy to storage container; cover and refrigerate.

4. Slice turkey, separating white and dark meat if desired. Layer slices in prepared baking dish - do not place more than 1 ½ inches of sliced turkey in each dish. Cover tightly with foil and refrigerate. Be sure to save and refrigerate or freeze carcass to make stock.

5. One hour before dinner time: preheat oven to 300 degrees F. Place pans of turkey (still covered tightly with foil) in oven and heat for 30 to 45 minutes, or until heated through. Check turkey after ½ hour to avoid overheating. When turkey feels hot to the touch, lower oven temperature to 200 degrees F to keep warm until serving time.

6. Potatoes and stuffing can either be reheated in oven with the turkey or in the microwave. Reheat gravy in pot on stove until just boiling.