several strips of cooked bacon
1.5 kg small waxy red potatoes
4 onions sliced
1/4 cup chopped fresh parsley
2/3 cup olive oil
1 tbsp dijon mustard
1/3 cup vinegar

Chop bacon into small pieces.
Cook potatoes 10-15 minutes. Drain and cool slightly.
Cut potatoes into quarters and place in a bowl with half of the bacon and half of the chopped onion and parsley, along with some salt and pepper.
Mix oil, mustard and vinegar very well together. Pour half over the potato salad and mix in. Pour rest on top, along with remaining bacon, onion, and parsley. Serve warm.

1 c green or brown lentils
2 cups vegetable stock or water with bouillon cube
1 bay leaf
¼ c brown sugar
¼ c apple or pineapple juice
¼ cup cider vinegar
1 minced garlic clove
1/8 tsp ground cloves
salt to taste

Combine stock, lentils and bay leaf in a pot. Bring to a boil. Simmer covered until lentils are cooked, about 30 minutes. Add remaining ingredients and heat through. Serve. Yummy.



1 chopped onion
some shredded zucchini
some shredded carrot

In a frying pan, melt some butter and add a tiny bit of oil. Sautee the onion until translucent. Add the zucchini and carrots. Cook for 5-10 minutes on medium heat. Salt and pepper to taste. Serve. (Can mix in cooked barley, couscous, or quinoa and eat as a meal in itself.)



chop up a variety of veggies and place in a bowl:
could be root vegetables (rutabaga, potatoes, sweet potatoes, parsnips, carrots, onions, squash or any combination or quantity)
or other vegetables (zucchini, green pepper, red pepper, onion, mushrooms, cauliflower, sliced carrots etc.)
Drizzle with a bit of vegetable oil and stir till all covered.
Either add garlic powder, salt, and parmesan or Italian seasoning or some soya sauce and ginger powder or some Worcestershire sauce, basil and ginger. Stir. Place on a cookie sheet and evenly spread out. I place the root vegetables in a 425-degree oven for 40 minutes.I either oven BBQ the softer vegetables or bake them at 425 for 30 minutes. Serve.


PAD THAI NOODLES – A.M. – taken from Heartsmart Cooking by Bonnie Stern

½ cup rice noodles
3 cloves minced garlic
1/3 cup ketchup
1 small onion, thinly sliced
3 Tbsp. fish sauce
2 eggs, lightly beaten
3 Tbsp. lime juice
1 – 2 cups bean sprouts
3 Tbsp. rice vinegar
3 Tbsp. chopped peanuts
3 Tbsp. brown sugar
2 green onions, chopped
½ tsp. hot chili paste
1/3 cup cilantro, chopped
1 Tbsp. vegetable oil

In a large bowl, soak rice noodles in very hot water for 20 minutes until tender. Drain well. If not using immediately, rinse with cold water and drain.
In a small bowl, combine ketchup, fish sauce, lime juice, vinegar, brown sugar and chili paste.
Heat oil in a large fry pays on medium heat. Add onion and sauté. Add garlic. Add reserved sauce and bring to a boil. Add eggs. When they start to set, stir mixture together. Add noodles and heat through. Add bean sprouts. Arrange on a platter and sprinkle with peanuts, green onions, and cilantro. Serves 6




6oz fresh spinach (or frozen and steamed)
6oz crumbled feta cheese
1/2 onion, chopped
1 tomato, chopped
1 1/3 cup milk
3 eggs
3/4 cup Bisquick dry mix
1/2 tsp salt; pepper to taste

Preheat oven to 400 and grease a 10″ pie pan and set aside. Steam the spinach while chopping the onion and tomato. In a medium bowl combine milk, eggs, Bisquick, salt, and pepper. Set aside. Combine spinach, onion, tomato, and feta and place in the bottom of pie pan. Pour Bisquick mixture over top. Bake for 25-35 minutes until puffed and set. It makes its own crust! This is delicious for Sunday brunch along with some fresh fruit and pastries.




cubed peeled raw potatoes
3 tbsp grated parmesan
2 tbsp dry parsley
l tsp paprika
l tbsp vegetable oil
½ tsp garlic powder
l tsp salt

Put potatoes in a large bowl. Mix all other ingredients in a cup and pour over. Toss until all equally covered Place on lightly oiled tray. Bake 375 for 40 minutes.




hot mashed potatoes
½ cup sour cream
1 ½ oz cream cheese
½ tsp onion powder
½ tsp garlic powder
1 tsp salt
¼ tsp pepper
½ cup grated cheddar cheese

Mix spices together and blend into potatoes with cream cheese and sour cream. Put into a casserole and sprinkle grated cheddar on top. Bake 350 for 20 minutes.




Mix together:
4 cups cooked Wild Rice
½ cup celery, chopped
½ cup green pepper, chopped
¼ cup fresh parsley, chopped
¼ green onions, chopped
1 cup dried cranberries
Blend the following and add to the above mixture:
½ cup cranberry juice
1 tbsp. olive oil
Sugar and salt to taste
½ cup white vinegar
1 teaspoon basil

Cooking instructions for the Wild Rice:

Bring 1 cup Wild Rice and 4 cups cold water to a hard boil. Reduce heat, cover tightly and boil gently for 30 minutes. Shut off heat, let stand on burner for 25 to 35 minutes until the Wild Rice reaches desired texture. Drain.



3 garlic cloves, minced
1 chopped onion
2/3 cup chopped carrots
l tbsp oil
3 cups chicken broth
l cup regular pearl barley
¼ tsp salt
1/8 tsp pepper
2 cups frozen corn, thawed

In a skillet, saute garlic, onion, and carrots till tender. Transfer to a greased casserole dish. Add broth, barley, salt and pepper. Mix well. Cover. Bake 350 for l hour. Stir in corn. Cover and bake 10-15 minutes more or until barley is tender and corn is heated through.



HOMEMADE SALSA – Beatrice A., Kingston

250g cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shrimp
225ml chili sauce
2 green pepper, chopped
2 green onion, chopped
1 tomato, peeled and chopped

Mix cream cheese, sour cream and mayonnaise in a blender. Pour into an 8×8 pan.
Mix shrimps, chili, pepper, onion, and tomato.  Pour onto the first mixture.
Cover with grated cheddar or mozzarella cheese. Serve with Tostitos.


SAVORY RICE PILAF – Melinda, Odessa

l small chopped onion
2 tbsp butter
1 can beef or chicken broth
l cup frozen peas
l can sliced mushrooms with juice
2 cups uncooked minute rice

Saute onion in butter until tender. Add broth, peas and mushrooms. Bring to a boil. Stir in rice. Cover, take off heat and let stand. Fluff with fork. Great side dish.


RICE DISH – Ursula, Toronto

l small chopped onion
l/4 of a green pepper finely diced
1 cup rice
2 cups hot water
salt, pepper and chicken bouillon

Saute onion and green pepper in some butter. Add rice and stir for 5 minutes. Add rest. Bring to a boil, then simmer for 20 minutes.



2 cups steamed cauliflower pieces
2 cups steamed broccoli pieces
l onion finely chopped
1 cup grated cheddar cheese
1 box seasoned croutons (crushed)
2 eggs
½ cup mayonnaise
1 can mushroom soup
½ cup melted margarine

Place vegetables evenly in a buttered 13×9 pan. Beat eggs, mayonnaise, onion, soup and ½ cup cheese. Pour over vegetables evenly. Sprinkle remaining cheese over top. Level with a spoon. Pour melted margarine over entire top. Sprinkle with crushed croutons. Bake 350 for 45 minutes. Best if baked early and reheated.



1 pkg unthawed hash browns
l diced onion
l 500 ml container of sour cream
2 cans cream of mushroom or cream of chicken soup
2 cups grated cheddar cheese
salt and pepper
3 cups crushed corn flakes
½ cup melted margarine

Saute onion in some margarine. Combine all ingredients, except last two, in a large casserole. Mix well. Top with the last two ingredients combined. Bake 350 for 30 min.


SKILLET POTATOES – Ursula, Toronto

cooked potatoes peeled and cut into small pieces
1 diced onion
salt and pepper

Saute onion in margarine and shortening. Add potatoes and mix well. Cook till all heated through. Add salt and pepper to taste.



tbsp oil
salt, garlic powder

Preheat oven to 450. Peel potatoes and cut into thin ¼ inch slices. Toss with oil. Arrange on cookie sheet in a single layer. Sprinkle with salt and garlic powder. Bake 10-15 minutes or till lightly browned, flip and bake again equal time. Serve hot.



potatoes, cut into wedges
2 tbsp parsley
3 tbsp parmesan
l tsp paprika
2 tsp garlic powder
1 tbsp salt
4 tbsp oil

Put potatoes in a large bowl. Mix remaining ingredients in a measuring cup. Pour over. Mix well. Put on cookie sheet. Bake 375 for 40 minutes or longer if you want them browner.


MASHED POTATOES – Lidwien, Kingston

potatoes peeled and cut up
l onion
garlic cloves or minced
salt, pepper
a bit of nutmeg

In a pot of water, boil potatoes, garlic, and onion for about 20 minutes or tender. Drain. Add butter, milk and spices to taste. I use a blender to mash it up quickly. My kids love the taste of these mashed potatoes.




l pkg frozen hash browns
l tsp salt
½ tsp pepper
½ cup chopped onion sauteed in some butter
l ½ to 2 cups grated cheddar cheese
2 cans cream of mushroom or cream of chicken soup
2 cups sour cream
some crushed cornflakes for on top mixed with melted butter

Mix all in a large bowl. Place in a greased 9×13 pan. Sprinkle with cornflakes. Bake 350 for 30 minutes. Serves 10-12 people.



l pkg onion soup mix
1/3 cup vegetable oil
¼ cup melted margarine
1 tsp each of basil and oregano
5 medium potatoes, washed and cut into quarters
¼ tsp pepper

Mix everything but potatoes. Pour over potatoes and stir till coated. Put on a baking sheet. Bake 400 for 40 minutes.



cooked noodles
can of mushroom soup

While noodles are hot, stir in mushroom soup and serve immediately.



1 1/2 cups of uncooked elbow macaroni
1/2 cup of chopped onion
3 tbsp butter or margarine
3 tbsp flour
1 tsp salt
1 3/4 cups milk
2 cups mild shredded cheese
1 cup sour cream (small 8 oz container)

Cool macaroni according to package directions and drain
Sauté onions in butter until tender
Blend in flour and salt
Gradually stir in milk
Cook over medium heat, stirring constantly until smoothly thickened & mixture comes to a boil. Reduce heat to low. Add cheese and sour cream. Stir until cheese is melted.
Combine sauce and macaroni
Pour into a greased 2-quart casserole dish
Bake in preheated 350 degrees oven for 25 to 30 minutes

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