2022 - George Felfoldi (eBook-Cooking) - Vintage Recipes

VINTAGE
RECIPES
By
Dr. George Felfoldi
© 2022, Dr. George Felfoldi
VINTAGE
RECIPES
COPYRIGHT INFORMATION
© 2022, Dr. George Felfoldi
Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
TABLE OF CONTENTS
Title Page
Copyright Information
Table Of Content
Edition
Dedication
Special Thanks
About The Author
Other Books By The Author
CH.1 Soups & Stews
CH.2 Main Dishes
CH.3 Breads & Baked Goods
CH.4 Salads & Dips
CH. 5 Desserts
CH.6 Drinks & Punches
CH.7 Tips & Other Things
EDITION
Vintage Recipes (2022) 1st. Edition

DEDICATION
I would like to dedicate this e-Book
To my late mom, dad, brother
And also to all my readers,
family and friends.
THIS e-BOOK IS DEDICATED

TO YOU ALL.
SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.
The Toronto Public Library

B.A. Hall
The Food Feed
All Recipes
Healthy Directions
Toronto Tonic
Milk Association Of Canada
Print Artist (Cover)
Dr. Sydney Davis, M.D.
Dr. Harvey Kline, M.D.
Dietitians Of Canada
Internet Pictures
Getty Images
Black Creek Pioneer Village (Toronto)
Liquor Control Board Of Ontario
ABOUT THE AUTHOR
Dr. George F. Felfoldi
Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds eight different doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
has four grown children
living in Toronto, Ontario,
Canada.
OTHER BOOKS BY
THE SAME AUTHOR
2006
The Healing Powers Of Seaweed And Algae
2007
The Healing Powers Of Blueberries

The Book of Spells :White Magic Vs. Black Magic
The Felfoldi’s :Medical Herbal Encyclopedia
Cooking With Eggs Cookbook
The Healing Powers Of Avocadoes
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
2009
The Science of Mind Transformation

The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
A World Of Food Cookbook
2012
Bed Bugs In The Woodwork
2015
From My Table Cookbook
2017
Kimberley's Famous Recipes
2018
Do Not Stop Cooking

Angels Of The Light
The Angels Connection
Hamster's Simplified
My Scottish Fold Long-Haired Cat (Miss Kitty)
Great Foods Made Easy
The Healing Powers Of Black Pepper
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Arthritis Simplified
An Invisible Wall In Nature
Bedbugs Simplified
2019
Farmer's Wife Olde And New Tyme Recipes
2021
Cooking Through A Pandemic

Healing Properties Of Garlic
Healing Properties Of Corn
Healing Properties Of Bananas
The Fascinating Facts Of Gnomes
Cherries: A Superfood
Pears: A Superfood
Plums: A Superfood
Healing Powers Of Pomegranate
Speaking To God Through Prayers
The Future Of Solar Energy
2022
Blue Mountain Cookbook

Cleaning And Kitchen Tips
From Hungarian And Scottish Kitchens
Yes You Can Cook
A Modern Look At Poetry
Health Benefits Of Ginger
Vintage Recipes
CHAPTER 1
SOUPS & STEWS

WHAT IS IN THIS
SECTION
American Styled Mushroom Soup

Savory Tasty Chicken Noodle Soup
Scottish Highland Cock-A-Leekie Soup
Parsnip And Carrot Soup
Canadian Beef And Root Vegetable Stew
A Perfect Mushroom Barley Soup
Mushroom Lover's Dream Soup
Caramelized Creamy Mushroom soup
Homemade Chicken Noodle Soup Surprise
Asian Beef & Snow Pea Soup
Spinach & Chicken Tortellini Soup
Old Fashion Carrot Lentil Soup
HUNGARIAN STYLED
MUSHROOM SOUP
COOKING TIME: 35 minutes

TOTAL TIME: 50 minutes
PREP. TIME: 15 minutes
MAKES: 6 servings
INGREDIENTS:
4 tbsp unsalted butter

2 cups onions, chopped
1 lb fresh mushrooms, sliced
2 tsp dried dill weed
1 1/2 tbsp Hungarian paprika
1 tbsp soy sauce
2 cups chicken broth
1 cup milk
3 tbsp all purpose flour
1 tsp salt
Ground black pepper (to taste)
2 tsp lemon juice
1/4 cup fresh parsley, chopped
1/2 cup sour cream
METHOD:
Melt the butter in a large pot over medium heat. Saute the
onions in the butter for 5 minutes. Add the sliced mushrooms
and saute for another 5 minutes. Stir in the dill, paprika, soy
sauce and broth. Reduce heat to low, cover, and let simmer
for 15 minutes.
In a separate small bowl, whisk the milk and your flour

together. Pour this mixture into the soup and stir well to
blend. Cover and let simmer for another 15 minutes, stirring
occasionally.
Last, stir in the salt, ground black pepper, lemon juice, parsley
and your sour cream. Mix together and allow to heat through
over low heat, about another 5 minutes. DO NOT LET BOIL.
Serve right away while it is hot.
SAVORY AND TASTY
CHICKEN NOODLE SOUP

MAKES: 12 servings
INGREDIENTS:
2 1/2 cups wide egg noodles

1 tsp vegetable oil
1 1/2 tbsp salt
1 tsp poultry seasoning
1 cup celery, chopped
1 cup onions, chopped
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
1/4 tsp ground black pepper
METHOD:
Bring a large pot of lightly salted water to a boil. Add the egg
noodles and oil, and boil for 8 minutes, or until tender. Drain,
and rinse under cool running water.
In a large saucepan, combine the broth, salt, pepper, and

poultry seasoning. Bring to a boil.
Stir in the onions and celery. Reduce heat. And let simmer for
about 15 minutes.
In a small bowl, mix the cornstarch and water together until
the cornstarch is completely dissolved.
Gradually add to soup, stir constantly. Stir in noodles and

chicken, and heat through.
SCOTTISH HIGHLAND
COCK-A-LEEKIE SOUP
COOKING TIME: 3 Hrs 40 minutes

TOTAL TIME: 4 Hrs 10 minutes
MAKES: 6 servings
INGREDIENTS:
2 1/2 lbs leeks

1 (4 lbs) whole chicken
2 large bay leaves
3 cloves garlic, halved
4 medium prunes, pitted
3 quart cold water (or more if needed)
1/4 white rice, uncooked
1 tbsp salt (more if needed)
Freshly ground black pepper (to taste)
1 tsp fresh thyme leaves
METHOD:
Cut off leek tops and wash well. Set aside the leek bottoms.
Put the clean leek tops in the bottom of a large cooking pot.
Place the chicken on top and add the bay leaves, garlic, dried
plums, and 3 quarts of water. Set over high heat until it starts
to simmer. Reduce the heat to medium low or low and let
simmer gently, occasionally pushing the chicken under the
liquid with tongs, for 60 to 75 minutes.
Meanwhile, prepare the leek bottoms by trimming off the

root ends and slicing them in half lengthwise. Turn leeks and
cut crosswise into 1/2 inch slices.
Transfer to a large bowl and fill with cold water so that the
leeks are floating. Toss with your hands to loosen dirt. Grab
the leeks with your hands, shake gently to remove water, and
transfer to another bowl. Place in the refrigerator until
needed.
Carefully lift the chicken with two forks, let the liquid drain
from the chicken cavity, and place it in a bowl. Separate the
skin and bones. Tear the meat into bite size pieces and put
into the refrigerator until it is needed.
Place skin and bones back into the pot and gently simmer for
60 minutes.
Set a colander in a bowl. Use a skimmer spoon to transfer all

the solids from the broth to the colander. Discard solids and
transfer any broth back to the pot.
Add half of the sliced leeks to the pot with salt, pepper, and
rice. Simmer, stirring occasionally, for 60 minutes, skimming
some of the fat off. If you want and adding more water, it it is
reduced too much.
Add the remaining sliced leeks, chicken, and thyme. Simmer

over medium low heat for 20 minutes. Taste and adjust the
seasoning. Serve hot.
TIPS:
If you don't have the extra hour to simmer the bones and skin
in the broth, just skip step 5 and go directly to step 6.
You can also use barley, oats, or even potatoes to replace the
rice, or you can skip it altogether.
If you want a thinner soup, do not add all the chicken. Save
some for another use.
PARSNIP AND CARROT SOUP

MAKES: 6 to 8 servings
INGREDIENTS:
1 large onion, chopped

1 white fleshed potato, peeled and chopped
4 cups chopped carrots, (about 1 1/4 lbs)
2 cups chopped parsnip
1/2 tsp black pepper
1 cup 10% half and half table cream
3 tbsp freshly squeezed lemon juice
2 cups fresh basil, chopped
Salt, (to taste)
4 leaves basil, cut into thin strips
METHOD:
In a large cooking pot, combine onions, carrots, potatoes,

parsnips, pepper, broth and 1 cup water; bring to a boil over
high heat. Reduce heat to medium low, cover and boil gently
for about 35 minutes or until the vegetables are very soft.
Using an immersion blender in pot or transferring soup in

batches to an upright blender, puree until smooth. Return to
pot, if necessary.
Stir in the cream and more water, if necessary, to thin to

desired consistency. Reheat over medium heat until steaming,
stirring often. Stir in lemon juice and chopped basil and
season with up to 1/2 tsp salt. Ladle into warm bowls and
sprinkle with strips of basil and black pepper if desired.
CANADIAN BEEF AND
ROOT VEGETABLE STEW

MAKES: 12 servings
INGREDIENTS:
2 tbsp butter, (or margarine)

4 large carrots, cut into bite size chunks
4 stalks celery, thinly sliced
2 large onions, chopped
2 tsp dried thyme
1 tsp dried rosemary
Salt and Pepper, (to taste)
3 lbs stewing beef, cut into 1 inch pieces
4 cups beef broth, (or chicken broth)
1/4 cup tomato paste
2 tbsp balsamic vinegar
1/4 cup all purpose flour
2 cups milk, divided
2 lbs potatoes, peeled if desired (about 4) cut into 1 inch
pieces
Dijon mustard, (or prepared horseradish or steak sauce)
(optional)
METHOD:
In a large, deep cooking pot, melt butter over medium high

heat. Saute carrots, celery, onions, thyme, rosemary, 1/4 tsp
salt and 1/2 tsp pepper about 10 minutes or until onions are
softened.
Stir in the beef until well mixed and pieces are separated. Stir
in broth, tomato paste and vinegar; bring to a simmer,
scraping up any bits that is stuck to the pot. Reduce heat to

medium low, cover and simmer, stirring often, for 45 minutes
or until the beef is starting to get tender.
In a saucepan or microwave safe measuring cup, heat 1 1/2

cups of the milk over medium heat on stovetop or on Medium
50% power in microwave until steaming. Whisk flour into
remaining cold milk.
Uncover stew, increase heat to medium and stir in potatoes.

Stir in the flour mixture, then hot milk until blended. Reduce
heat to simmer, stirring occasionally, for about 45 minutes or
until the beef and the potatoes are tender. Season to taste
with black pepper and up to 1/2 tsp salt. Stir in, horseradish or
steak sauce into each serving, if desired.
A PERFECT MUSHROOM
BARLEY SOUP

MAKES: 6 servings
YIELDS: 6 servings
INGREDIENTS:
1/4 cup vegetable oil

1 cup onions, chopped
3/4 cup carrots, diced
1/2 cup celery, chopped
1 tsp garlic, minced
1 lbs fresh mushrooms, sliced
3/4 cup barley
Salt, (to taste)
Black pepper, (to taste
METHOD:
Heat the oil in a large soup pot over medium heat. Add the
onions, carrots, celery and garlic; cook and stir until the
onions are tender and transparent.
Stir in mushrooms and continue to cook for a few minutes.

Pour in the chicken broth and add your barley. Bring to a boil,
then reduce heat to low.
Cover and simmer until barley is tender, about 50 minutes.

Season with salt and pepper before serving.
MUSHROOM LOVER'S
DREAM SOUP
PREHEAT OVEN: 400 degrees F.

MAKES: 4
YIELDS: 4 servings
INGREDIENTS:
1 (8 ounce) package fresh mushrooms, halved

1 tsp rosemary
1/4 tsp salt
3 tbsp vegetable oil
2 tbsp butter, (or margarine)
2 large onions, sliced
2 cloves garlic, minced
1 tsp fresh thyme, chopped
1/2 cup heavy cream, divided
1 (14.5 ounce) can chicken broth
1/2 cup milk
METHOD:
Preheat your oven to 400 degrees F.
Mix the mushrooms, 1 minced clove garlic, rosemary, salt

together in a bowl. Drizzle the oil over the mushroom mixture,
toss to coat evenly; transfer to a baking sheet.
Roast the mushrooms in the preheated oven until golden

brown, about 15 minutes.
Melt the butter in a large saucepan over medium heat. Stir the
onions, 2 minced cloves garlic, and the thyme into the melted
butter; cook and stir until the onions are completely soft, 7 to
10 minutes.
Combine the mushroom mixture and the onion mixture in the

bowl of a blender or food processor with about half of the
heavy cream; blend on low until well combined yet slightly
chunky.
Return the blended mixture to the pot. Stir the remaining

heavy cream, the chicken broth, milk, and black pepper
through the blended mixture; bring the resulting soup to a
simmer, cook until the flavors are thoroughly combined,
about another 15 minutes.
CARAMELIZED CREAMY
MUSHROOM SOUP

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
1/4 cup butter, (or margarine)

2 (16 ounce) packages sliced fresh mushrooms
1/4 tsp salt
1 medium onion, diced
1 1/2 tbsp all purpose flour
6 sprigs fresh thyme, tied in a bundle with kitchen twine.
2 cloves garlic, peeled
4 cups chicken broth, (or more to taste)
1 cup heavy whipping cream
Salt, (to taste)
Freshly ground black pepper, (to taste)
1 tsp fresh thyme leaves for garnish
METHOD:
Melt the butter in a large soup pot over medium high heat.
Saute mushrooms and a 1/4 salt in the melted butter until the
mushrooms release their juices, 5 to 10 minutes.
Reduce heat to medium low and continue to cook, stirring

often, until the juices evaporate and the mushrooms become
caramelized, about 15 to 25 minutes. Set aside a few
attractive mushroom slices for later garnish, if desired.
Add onions to the mushrooms; cook until the onions is soft
and translucent, about 5 minutes.
Stir flour into the mushroom mixture and cook, stirring often,
to remove the raw flour taste, about 2 minutes.
Add thyme bundle and garlic cloves, then pour in 4 cups

chicken broth and 1 cup of water. Reduce heat to low and let
simmer for 60 minutes. Remove and discard thyme bundle.
Puree soup with an immersion blender until smooth and thick.

Stir in cream. If too thick, add a little bit more of chicken broth
or water. Season with salt and black pepper. Ladle into bowls,
and garnish with reserved mushroom slices and thyme leaves.
HOMEMADE CHICKEN
NOODLE SOUP SURPRISE

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
1 lbs uncooked, boneless chicken breasts, cubed

1 carton chicken broth (900ml)
3 medium carrots, sliced
3 stalks celery, sliced
1 cup medium egg noodles
2tbsp chopped parsley
METHOD:
In a pot brown the chicken in hot oil or in a large saucepan.
Add ready to use chicken broth and vegetables. Heat to a boil.
Stir in pasta and flavour accents. Simmer, cover, for 30

minutes or until cooked through.
ASIAN BEEF &
SNOW PEA SOUP

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
1 lbs uncooked beef sirlion grilling steak steak, cut into strips
1 (900ml) carton beef broth
1 cup snow peas, cut into thin strips
1 cup baby carrots, cut into thin strips
1 large onion, cut into half slices
1 cup Chinese styled noodles
1 tbsp minced fresh ginger
1 tbsp soy sauce
1/2 tsp red paprika
METHOD:
Brown the beef in the hot oil in a large saucepan.
Add the ready to use beef broth and your vegetables. Heat to
boil.
Stir in the Chinese styled noodles and flavour accents.

Simmer, covered, for 30 minutes or until cooked through.
SPINACH & CHICKEN
TORTELLINI SOUP
1/2 lbs uncooked, boneless chicken breasts, cubed

1 (900ml) carton chicken broth
2 cups packed, chopped fresh spinach
1 large, tomato, coarsely chopped
2 stalks celery, sliced
1 1/2 cups frozen tortellini
1/4 tsp dried oregano
1/2 tsp red paprika
METHOD:
Brown your chicken in hot oil in a large pot or in a large
saucepan.
Add your ready to use chicken broth and all your vegetables.
Heat to a boil.
Stir in your tortellini, cloves of garlic, oregano, black pepper

and your paprika. Simmer, covered for 30 minutes or until
cooked through.
OLD FASHION CARROT
LENTIL SOUP

INGREDIENTS:

1 1/2 onions, chopped
1/2 cup carrots, sliced thin
2 cloves garlic, crushed
1 1/2 cups water
1/2 pound dry brown lentils, (or Umbrian or red lentils)
1 (32 fluid ounce) container chicken broth
2 tsp Italian seasoning
1 tsp fried parsley
1 tsp garlic powder
1 tbsp dried minced onion
1/4 tsp ground black pepper, (to taste)
1/4 tsp salt, (to taste)
METHOD:
Heat the vegetable oil in a large cooking pot, over medium

heat.
Stir in the onions, carrots and garlic; cook until the onions are
softened and turn translucent, and begins to brown, about 10
minutes.
Pour in the water, and bring to a boil over high heat.

Reduce the heat to medium, and simmer for 10 minutes.
Stir in the lentils, chicken broth, Italian seasoning, parsley,

garlic powder, and the dry onions.
Bring to a simmer over high heat, then reduce heat to medium

low, cover, and simmer until the lentils are very tender, about
180 minutes.
Season to taste with salt and black pepper just before serving.
CHAPTER 2
MAIN DISHES
WHAT IS IN THIS
SECTION
Hungarian Stuffed Cabbage Rolls

Delicious Poached Eggs
Delicious Cheesy Baked Eggs
Fluffy Scrambled Eggs
Oven Baked Scrambled Eggs
A Favorite Chicken Leg Dish
Double Layered Potato Mash
Pulled Pork Egg Rolls
Egg Rolls Variation
Italian Turkey Goulash
Best Homemade Chinese Cabbage Egg Rolls
Pork Chops With Apples
Hungarian Garden Rice With Pork Chops
German Hungarian Pork Chops With Sourkraut
Tender Mexican Pork Chops With Mexican Rice
Mexicana Spanish Pork Chop Casserole
Grandma's Pork Chop Dinner
Scalloped Potatoes With Pork Chops
Tasty Jerk Pork Chops
Hungarian Fried Cabbage With Bacon
Chicken Breast Stir-Fry
Chicken Breast Parmesan
Chicken Breast Noodle Casserole
HUNGARIAN STUFFED
CABBAGE ROLLS
(SLOW COOKER VARIATION)
COOKING TIME: 7 Hrs. 14 minutes

ADDITIONAL TIME: 5 minutes
MAKES: 8 servings
INGREDIENTS:
1 head cabbage
1 onion, chopped
2 cloves garlic, crushed
3/4 cup uncooked white rice, rinsed
1 lbs ground beef
1 lbs ground pork sausage
1 large egg, beaten
1 (32 ounce) can tomato juice
METHOD:
Bring a large pot of water to a boil. Cook cabbage in boiling

water until outer leaves pull away easily from the head, 3 to 5
minutes. Separate the leaves and let cool. Reserve 1 1/2 cup
of cooking water.
Heat oil in a large skillet. Add the onions and garlic; cook and
stir until translucent, about 5 minutes. Stir in wet rice; cook
and stir until moisture evaporates, about 1 minute. Remove
from heat and let cool for about 5 minutes.
Mix beef, sausage, and egg together in a large bowl. Stir in

cooled rice mixture.
Place a golfball size amount of the beef mixture on the ribbed
end of a cabbage leaf; roll up, tucking in the sides. Repeat
with remaining beef mixture and cabbage leaves.
Place rolls seam side down in a slow cooker. Cover with

tomato juice. Pour reserved cooking water on top.
Cook on HIGH for 30 minutes. Switch to LOW and cook for 6

1/2 hours.
NOTE:
Substitute vegetable juice for the tomato juice if desired.
TIPS:
If cooking on the stove, boil in a large pot for 30 to 45

minutes.
DELICIOUS POACHED EGGS

MAKES: 4
SERVINGS: 4
INGREDIENTS:
4 large eggs
2 tsp white vinegar
Salt, (to taste)
Ground black pepper, (to taste)
1 pinch dried dill, (to taste)
METHOD:
Fill a large saucepan with 2 to 3 inches of water and bring it to

a simmer. Reduce the heat to medium low, pour in vinegar,
and keep the water at a gentle boil.
Crack an egg into a small cup. Place the cup near the surface
of the hot water and gently drop the egg into the water.
Repeat with the remaining eggs.
Turn of heat, cover, and let sit until whites are set, about 4
minutes.
Lift eggs out of pan with a slotted spoon. Season with salt and
black pepper, and dill.
DELICIOUS CHEESY BAKED EGGS

MAKES: 8
INGREDIENTS:
1 tbsp butter, melted

12 large eggs, beaten
1 lb pepper Jack cheese, shredded
1 (16 ounce) container cottage cheese
1 tsp salt
METHOD:
Preheat your oven to 350 degrees F. Prepare a 9x13 inch

baking dish with the melted butter.
Whisk together the eggs, pepper Jack cheese, cottage cheese,

flour, and salt in a large bowl.
Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the eggs are completely set,
about 60 minutes.
FLUFFY SCRAMBLED EGGS

TORAL TIME: 10 minutes
MAKES: 2 servings
YIELDS: 2 servings
INGREDIENTS:
4 large eggs
1 pinch salt
4 tsp butter, melted
METHOD:
In a small bowl, whisk eggs with salt until completely

combined and is very fluffy.
Melt the butter in a skillet over low heat until bubbling. Add
whisked eggs; cook, stirring frequently for even, moist curds,
until thickened and creamy, but still shiny, about 2 to 3
minutes.
Remove scrambled eggs from the pan before they begin to

look dry, as they will continue to thicken until it is off the
heat.
NOTE: Variation: Saute 1/4 cup chopped bell peppers ans a

1/4 cup of chopped mushrooms in 1 tbsp oil until soft, about 5
minutes. Stir into eggs just before serving.
OVEN BAKED SCRAMBLED EGGS

MAKES: 12 servings
YIELDS: 1 (9x13 inch) dish
INGREDIENTS:
24 large eggs
1/2 cup butter (or margarine), melted
2 1/4 tsp salt
2 1/2 cups milk
METHOD:
Pour melted butter into the 9x13 inch glass baking dish.
Whisk together the eggs and salt in a large bowl until it is well
blended. Gradually whisk in the milk. Pour egg mixture into
the buttered dish.
Bake uncovered in the preheated oven for 10 minutes. Stir egg

mixture and continue to bake until the eggs are set, about 10
to 15 minutes more. Then take out from oven.
A FAVORITE CHICKEN LEG DISH

MAKES: 8 servings
YIELDS: 8 servings
INGREDIENTS:
8 chicken legs
5 large potatoes
1 (8 ounce) package baby carrots
6 cloves of garlic
1 or 2 handful of broccoli (cut in small chunks)
1 large onion, peeled and sliced
1 tbsp dried parsley flakes
1/2 tbsp garlic powder
Salt, (to taste)
Black pepper, (to taste)
4 tbsp butter, divided
2 cups water, (or as needed)
METHOD:
Place the chicken legs in a 9x13 inch baking dish. Arrange the
potatoes, baby carrots, garlic, and broccoli around the chicken
legs. Top with onion slices.
Season with parsley, garlic powder, salt and black pepper.

Place 1/2 tbsp of butter on each chicken leg. Pour water into
pan to a level about 1/2 inch.
Cover the dish with tin foil and cook for 60 minutes in the
preheated oven. Remove the foil and continue to cook for
another 20 minutes, until the vegetables are tender and
chicken juices run clear.
TIPS:
You can also add squash, peas, corn, zucchini to be different.

Or you can keep it the same as above. Feel free to use your
imagination.
DOUBLE LAYERED POTATO
MASH

PREP.TIME: 20 minutes
BAKING TIME: 60 minutes
MAKES: 8 servings
INGREDIENTS:
4 white potatoes
2 white potatoes
3 cloves garlic
Salt
1 cup milk
1/2 tsp black pepper
1/2 cup sour cream, (or plain yogurt), divided
1/2 cup fresh bread crumbs
1/2 cup shredded Canadian old Cheddar, (or Swiss cheese)
2 tbsp fresh parsley, chopped
METHOD:
Peel the white potatoes and cut them into chunks, (keep
separated). Combine 2 potatoes, garlic and 1/2 tsp salt in one
saucepan; add cold water to cover. Repeat with the other
potatoes and 1/2 tsp salt in another saucepan. Bring both of
the pans to a boil over high heat. Reduce heat and boil gently
for about 15 minutes or until fork tender. Drain; return
potatoes to pans.
Meanwhile, in a saucepan or in a microwave safe measuring

cup, combine the milk and pepper. Heat over medium heat on
the stove top or on Medium (50%) power in the microwave
until steaming, for about 3 minutes.
Butter an 11x7 or 8 inch square glass baking dish.
Mash the 2 potatoes and garlic while gently adding 3/4 cup of
the warm milk, half of the sour cream and 1/4 tsp salt. Spread
into the baking dish. Mash the other potatoes while gradually
adding the remaining warm milk, remaining sour cream and
1/4 tsp salt. Spoon on top of the other potatoes and gently
spread to cover. (Can be cooled, covered and refrigerated for
up to 2 days).
If casserole has been refrigerated, preheat the oven to 350

degrees F. Cover the baking dish with foil and bake for 45 to
60 minutes or until heated through.
Preheat broiler. In a boil, combine bread crumbs, cheese and

parsley; sprinkle over hot potatoes in dish. Broil for about 3
minutes or until topping is crisp and golden.
PULLED PORK EGG
ROLLS

REFRIGERATE: 60 minutes
MAKES: 6 servings
YIELDS: 18 egg rolls
INGREDIENTS:
8 ounce cabbage, (4 to 5 cups), shredded or thinly sliced

1/2 cup carrots, shredded
1/4 cup red onions, thinly sliced
1/2 cup white sugar
1/2 cup vinegar
1/3 cup oil
1/2 tsp celery seeds
1/2 tsp dry mustard
1 pinch hot red paprika, (or hot red pepper flakes), (optional)
2 cups prepared pulled pork, moistened with a little barbecue
sauce, (or about 1 lbs purchased pulled pork)
15 egg roll wrappers
1 large egg white
1 tbsp water
Barbecue sauce, (or sweet and sour sauce), for dipping
METHOD:
Put the shredded cabbage in a bowl with the shredded carrots

and red onions. Toss to well blend.
In a saucepan, combine the sugar, vinegar, 1/3 cup oil, celery

seeds, dry mustard, and (paprika or red hot pepper flakes if
using). Bring to a boil and cook, stirring, for 1 to 2 minutes, or

until all the sugar is dissolved.
Pour the hot dressing over the cabbage mixture and toss to
blend all the ingredients. Cover the bowl and let the cabbage
wilt in the hot dressing. Refrigerate for at least 60 minutes,
stirring occasionally.
Drain all the coleslaw thoroughly.
Heat your oven to 400 degrees F. OR HEAT about 1 1/2 to 2

inched of oil to 375 degrees F.
Mix the egg white and 1 tbsp water.
Place about 1 1/2 to 2 tbsp of the coleslaw mixture on the egg

roll wrapper, top with about 1 tbsp of pulled pork.
Following package directions, fold the corners over the filling
and roll tightly, using the egg white mixture to moisten the
folds. Repeat with the remaining coleslaw, pork, and egg roll
wrappers.
TO DEEP FRY:
Fry the egg rolls in batches of 4 to 5, turning after about 1 to 1

1/2 minutes to brown both sides.
When the egg rolls are golden brown, remove them to paper
towels to drain. Each batch will take about 3 to 4 minutes.
TO BAKE IN OVEN:
Arrange the egg rolls on an oiled baking sheet. Brush them

lightly with oil.
Bake for about 12 to 14 minutes, or until nicely browned,

turning about halfway through the baking time.
Serve the egg rolls with barbecue sauce on the side, or you
can serve them with sweet and sour sauce.
Tips:
. If you use purchased pulled pork, it tends to be a bit runny.

Cook as directed, then put the pork in a fine mesh strainer to
drain well. Discard the extra sauce and let the pork cool
before filling the egg rolls.
. To keep the cooked egg rolls warm if you are deep frying,
preheat the oven to 250 degrees F. Place the cooked egg rolls
on a rack in a baking pan and transfer to the oven while you
fry the rest.
. TO REHEAT egg rolls, place a rack on baking sheet and heat in

a 350 degree F. For about 15 to 20 minutes.
EGG ROLLS VARIATION

TATAL TIME: 90 minutes
MAKES: 24 egg rolls
YIELDS: 24 egg rolls
INGREDIENTS:
1 tbsp oil, plus more for frying

2 1/2 lbs green cabbage, shredded
5 medium carrots, shredded
6 stalks celery, shredded
1 cup fresh mushrooms, stems removed and finely diced
1 tsp ginger, fresh and minced
4 small green onions, chopped
1 tbsp sesame oil
2 tsp salt
1/4 tsp five spice powder, (optional)
1/4 tsp white pepper
All purpose flour, for dusting the tray
1 pkg egg roll wrappers, (about 24 wrappers
METHOD:
In a large skillet over high heat, heat 1 tbsp of oil. Add the
cabbage, carrots, celery, mushrooms, garlic and ginger, cook
and stir frequently until the vegetables are limp and tender,
about good 5 minutes. (Depending on the size of your skillet,
you might have to do two batches).
Turn off the heat and add the green onions, sesame oil, salt,
five spice powder, (if using), and white pepper. Toss to
combine.
Place a large strainer or colander over a large bowl. Transfer

the filling into the strainer and allow it to drain and to cool
fully.
Lightly sprinkle flour on a large baking sheet. (This will ensure

the egg rolls don't stick to the tray). Fill a small bowl with
water for sealing the the egg rolls and set it next to the tray.
Place one wrapper flat on a cutting board or on the kitchen

counter with one of the corners towards you, so that it looks
like a diamond. Keep the remaining wrappers covered with a
kitchen towel so that it don't dry out. Place a loosely packed
1/2 cup of filling off center near the corner closest to you.
Fold the corner closest to you over the filling. Fold the two
side corners inward so that it looks like an envelope.
Dip your fingers into the prepared water and wet the corner.
Roll the egg roll from the filling side towards you. Place the
egg roll on the prepared tray seam side down. Repeat with the
remaining wrappers, line up the egg rolls on the tray in a
single layer.
Set a wire rack over the baking sheet. You will be placing the
fried egg rolls on the rack. This will allow the egg rolls to cool
without getting soggy. In a medium pot, add enough oil to
come about 2 inched up the side of the pot. Heat the oil until
a deep fry thermometer registers 325 degrees F. (If you don't
have a deep fry thermometer, you can test the temperature.)
TO TEST THE OIL TEMPERATURE, carefully place one or two

egg rolls into the oil. The oil should bubble up around the egg
rolls. If it doesn't, then increase the heat. Fry for about 5
minutes or until golden brown. Keep them moving in the oil
using tongs to make sure they fry evenly.
Transfer the fried egg rolls onto the prepared wire rack to
drain, leaving space between each so that they don't steam
and become soggy.
Repeat with the rest of the egg rolls, frying about 5 or so at a

time, depending on the size of your pot. You want enough
space between each egg roll for them to float freely around
without touching each other for even cooking.
SERVE the egg rolls warm, but not enough to burn your
mouth. You can use with sweet and sour sauce, Chinese hot
mustard, duck sauce, or chili sauce.
ITALIAN TURKEY
GOULASH

MAKES: 4 servings
YIELDS: 4 servings
INGREDIENTS:
2 large carrots, grated

1 lbs turkey
1 tbsp oil
1/2 onions, diced
1 tbsp Italian seasoning, (to taste)
1 tsp garlic powder, (to taste)
1 tsp seasoned salt, (to taste)
1 tsp ground black pepper pepper, (to taste)
1 1/2 cups water
1 tbsp Worcestershire sauce
1 1/2 tsp beef bouillon granules
2 cups elbow macaroni
1 tsp Hungarian Red Paprika
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
METHOD:
Turn on a multi functional pressure cooker and select Saute

function. Add, oil, and turkey; cook until halfway browned
and crumbly, 3 to 4 minutes. Add, onions, bell peppers,
carrots, Italian seasoning, garlic powder, seasoned salt, and
black pepper.
Mix water with Worcestershire sauce and bouillon granules in

a small bowl. Pour into the meat mixture and mix well. Bring
to a simmer. Add macaroni, paprika and stir. Add the
tomatoes and the tomato sauce, making sure not to stir after
this addition. Close and lock the lid. Set the timer to 4
minutes. Allow about a good 10 minutes for the pressure to
build up.
Release the pressure carefully using the quick release method

according to the manufacturer's instructions to prevent the
sauce from mixing with the steam, about 5 minutes. Unlock
and remove the lid. Mix well.
BEST HOMEMADE CHINESE
CABBADE EGG ROLLS

MAKES: 8
YIELDS: 8 servings
INGREDIENTS:
1 lbs ground pork

1 tsp ground ginger, (to taste)
1 tsp garlic powder, (to taste)
2 cups green cabbage, shredded
2 ounces carrots, shredded
2 tbsp water
1 quart oil, for frying, (as needed)
8 (7 inch) egg roll wrapper
2 tbsp sesame seeds , (optional)
METHOD:
In a large bowl, season pork with ginger and garlic powder;

mix until thoroughly combined.
Place pork in a medium skillet over medium heat. Cook and

stir until the pork is browned ans crumbly, about 5 to 7
minutes.
Combine cooked pork, cabbage and carrots in a large bowl;

mix until egg roll filling is well combined.
Mix flour and water together in a small bowl until a paste
forms.
Heat oil in a large skillet to about 375 degrees F., or medium

high heat.
While the oil is heating, prepare egg rolls; Lay one egg roll
wrapper on a work surface with one corner pointed towards
you like a diamond. Place about 1/4 to 1/3 cup of the filling in
the center of the wrapper. Fold the bottom corner up and
over the filling. Fold the left and right corners towards the
center. Push the egg roll away from you and roll towards the
top corner. Brush a bit of flour paste over the inside of that
corner to help seal the egg roll.
Fry the egg rolls in the hot oil, turning occasionally, until
golden brown and crispy, 5 to 8 minutes. Remove from oil and
drain on paper towels or rack.
Place egg rolls on a serving plate and sprinkle with sesame

seeds over top if you desire.
PORK CHOPS WITH
APPLES

COOKING TIME: 60 Minutes
MAKES: 4
YIELDS: 4 servings
INGREDIENTS:
4 pork chops
Salt, (to taste)
2 large onions, sliced into rings
2 large sweet potatoes, sliced
2 apples, peeled, cored, and sliced into rings
3 tbsp brown sugar
2 tsp freshly ground black pepper
1 tsp salt
METHOD:
Season the pork chops with salt and pepper to taste, and
arrange in a medium oven safe skillet.
Top the pork chops with onions, sweet potatoes, and apples.
Sprinkle with brown sugar. Season with 2 tsp pepper and 1 tsp
salt.
Cover, bake 1 hour in the preheated oven, until the sweet

potatoes are tender and the pork chops are done.
HUNGARIAN GARDEN RICE
WITH PORK CHOPS

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
6 (1 inch thick) pork chops

1/2 tsp salt
1/2 tsp red Hungarian paprika
2 tbsp oil
1 clove garlic, minced
1 (14 ounce) can vegetable broth
1 cup uncooked long grain white rice
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup green bell peppers, chopped
1/2 cup orange bell peppers, chopped
1/3 cup green onions, chopped
1/2 cup fresh mushrooms, thinly sliced
METHOD:
Season the pork chops with salt, pepper, and paprika. Heat
the oil in a skillet over medium heat. Saute the garlic for 1
minutes, then brown the pork chops about 2 minutes on both
sides.
In a pot, bring the vegetable broth and the rice to a boil. Mix
in the diced tomatoes, green bell peppers, orange bell
peppers, green onions, and mushrooms, and cook for about 5
minutes, until heated through. Transfer to a 9 x 13 inch baking
dish. Arrange the pork chops over the rice and vegetables.
Cover, and bake for 1 hour in the preheated oven, or until the
rice and the vegetables are tender and the pork has reached
an internal temperature of 145 degrees F. (63 degrees C).
GERMAN HUNGARIAN
PORK CHOPS WITH
SAURKRAUT

MAKES: 8
YIELDS: 8 servings
INGREDIENTS:
8 pork chops
1/2 Red Hungarian paprika
2 lbs sauerkraut, drained
2 red apples, diced
1 large onion, chopped
1 cup brown sugar
1 tbsp caraway seeds
METHOD:
Preheat the oven to 350 degrees F (175 degrees C).
Heat a large non stick skillet over medium high heat, and
brown the pork chops on both sides, about 5 minutes per side.
Place the chops into a 9 x 13 inch baking sheet.
In a large bowl, mic the sauerkraut, paprika, onions, apples,

and the caraway seeds until well combined, and spread the
sauerkraut mixture evenly over the pork chops.
Cover the dish with aluminum foil.

Bake in the preheated oven until the pork chops are no longer
pink on the inside, about 45 minutes.
An instant read thermometer inserted in the middle of the

pork chops should read 145 degrees F. (63 degrees C).
TENDER MEXICAN PORK CHOPS
WITH MEXICAN RICE

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
Butter for wiping dish

6 boneless pork chops
Salt, (to taste)
3 cups water
1 1/2 cups uncooked long grain rice
1 (8 ounce) can tomato sauce
1/2 cup picante sauce
1/4 cup taco seasoning mic
1 green bell pepper, cubed
1 cup Cheddar cheese, shredded
METHOD:
Preheat your oven to 350 degrees F. Wipe a 9 x 13 inch baking

dish with butter.
Heat the vegetable oil in a large skillet over medium heat.

Sprinkle pork chops with salt and black pepper, and brown
them on both sides, about 5 minutes per side. Set pork chops
aside.
Mix the water, rice, tomato sauce, picante sauce, and taco
seasoning in the prepared baking dish.
Lay the pork chops into the rice mixture, and top with the
green bell pepper cubes. Cover the dish.
Bake in the preheated oven until the pork chops are no longer
pink on the inside and the rice is tender, about 1 hour.
Uncover the dish, and sprinkle with Cheddar cheese.
Return to the oven, and bake uncovered until the cheese is

melted and is bubbly, 5 to 10 more minutes.
MEXICANA SPANISH
PORK CHOP CASSEROLE
PREHEAR OVEN: 350 degrees F.

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
1 tbsp oil, (or as needed)

6 pork chops
1 tsp salt
1 1/2 cups Spanish rice, uncooked
3 cups water
1 (8 ounce) can tomato sauce, (or more)
1/2 (1 ounce) package taco seasoning mix
1 green bell pepper, sliced into rings
1 cup Cheddar cheese, shredded, (or to taste)
Dried parsley for seasoning
METHOD:
Heat oil in a skillet over medium high heat. Cook pork chops in
the hot oil, in batches if necessary, until it is browned on both
sides about 5 minutes. Transfer the pork chops to a 9 x 13 inch
baking dish and season with salt and dried parsley. Pour the
rice around the pork chop.
Mix water, tomato sauce, and taco seasoning together in

a bowl. Pour over the pork chops and rice. Cover the baking
dish with aluminum foil.
Bake in the preheated oven until the rice is tender and the
liquid is mostly absorbed, about 60 minutes. Remove the
cover and top with the bell pepper rings and Cheddar cheese.
Continue baking for another 15 minutes more.
GRANDMA'S
PORK CHOP DINNER

MAKES: 4
YIELDS: 4 servings
INGREDIENTS:
4 pork chops
1/4 lbs bacon
1 large onion, sliced in rings
3 potatoes, peeled and cut into thin slices
1 cup water
salt, (to taste)
METHOD:
Place the bacon in a large, deep skillet, with a lid, and cook
over medium high heat, turning occasionally, until cooked
through but NOT CRISP, about 6 minutes. Remove the bacon
from the skillet and set aside to cool. Chop into small pieces.
Sear the pork chops until browned on each side, about 5

minutes.
Place the pork chops, bacon, onions, and potato slices into the
skillet, and pout the water over the ingredients. Cover the
skillet, bring to a boil over medium heat, reduce the heat, and
simmer until the potatoes are tender, about 30 minutes.
Sprinkle with salt and black pepper, and serve hot.
SCALLOPED POTATOES
WITH PORK CHOPS

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
5 tbsp unsalted butter, divided

6 boneless pork chops
Salt, (to taste)
t tbsp Dijon mustard
2 tsp dried thyme
2 cups beef broth
1/2 cup half and half
6 potatoes, peeled and thinly sliced, divided
1/2 cup onions, diced divided
1 cup Cheddar cheese, shredded, divided
METHOD:
Preheat your oven to 350 degrees F. Grease a 9 x 13 inch

baking dish with 1 tbsp butter.
Melt 1 tbsp butter in a skillet over medium heat. Season pork

chops with salt and pepper; cook in the skillet until browned,
about 3 to 5 minutes per side.
Melt the remaining 3 tbsp butter in a small saucepan over
medium high heat. Stir in the mustard and thyme into the
butter; season with salt and black pepper. Whisk flour into the
butter mixture to make a thick paste. Slowly whisk the beef
broth and half and half into the paste mixture until smooth.
Continue to cook, stirring occasionally, until it begins to
thicken into a sauce, about 5 minutes; remove from heat.
Cover the bottom of the prepared baking dish with about half
the potato slices and diced onions. Sprinkle about half the
Cheddar cheese over the potato mixture. Arrange the pork
chops over the cheese layer. Layer the remaining potatoes
and onions atop of the pork chops. Pour the sauce evenly over
the potato mixture.
Bake in the preheated oven for 60 minutes. Top with the

remaining Cheddar , switch oven to broil, and continue baking
until the top is brown and bubbly, about another 5 minutes.
TASTY JERK PORK CHOPS
INGREDIENTS:
6 centre cut pork chops, boneless, about 1 inch thick

1 1/2 tsp ground allspice
1/2 tsp salt
1 tsp dried thyme
1 tsp ground coriander
1 tsp cinnamon
1 tsp nutmeg
1 tsp garlic powder
1/4 tsp cayenne pepper
METHOD:
Trim off any visible fat from pork chops. In a small bowl,
combine all seasoning and oil; mix to blend. Spread paste
mixture on both sides of each pork chops. Place pork chops in
a sealable plastic bag, or on a baking dish and cover. Chill for 3
hours or overnight in the refrigerator.
Preheat the barbecue on high for 10 minutes. Reduce the heat

to medium. Grill the pork chops for 5 to 6 minutes per side
until they are browned.
Serve with colourful sweet potatoes and fresh green beans.

HUNGARIAN FRIED
CABBAGE WITH BACON

INGREDIENTS:
6 slices bacon, chopped

1 large onion, diced
1 large head cabbage, cored, sliced and shredded
1/2 tsp white sugar
1 tsp ground black pepper
1/2 tsp Hungarian red paprika
METHOD:
Place the bacon into a large cooking pot and cook over
medium high heat until crispy, about 10 minutes.
Add the onion and garlic; cook and stir until onion is
caramelizes, about 10 minutes.
Right away stir in the cabbage and continue to cook and stir
another 10 minutes.
Season with salt, pepper, sugar and Hungarian paprika.
Reduce heat to low, cover, let simmer, stirring occasionally,

about 30 minutes more.
CHICKEN BREAST
STIR-FRY

INGREDIENTS:
2 cups rice
4 cups water
2/3 cup soy sauce
1/4 cup brown sugar
1 tbsp cornstarch
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
1/4 tsp red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
2 tbsp sesame oil, divided
1 head broccoli, broken into florets
1 large onion, cut into large chunks
1 cup carrots, sliced
1 (8 ounce) can water chestnuts, sliced and drained
1 green bell pepper, cut into matchsticks
METHOD:
In a saucepan over medium heat bring water and rice to a

boil. Reduce the heat to medium low, cover and let simmer
until rice is tender, and the liquid has been absorbed, about
20 to 25 minutes.
Meanwhile, combine soy sauce, brown sugar, and cornstarch

in a medium glass or ceramic bowl; stir until smooth. Stir
in the ginger, garlic, and the red pepper flakes; add the
chicken and stir to coat. Cover and marinate in the
refrigerator for at least 15 minutes.
Heat 1 tbsp sesame oil in a wok or in a large skillet over

medium high heat. Add broccoli, carrots, onions, water
chestnuts, and bell pepper; cook and stir until just tender,
about 5 minutes. Transfer the vegetables into a dish; set
aside.
Heat the remaining 1 tbsp sesame oil in the same wok or

skillet over medium high heat. Add the chicken, reserving the
marinade, and cook until just brown, about 2 minutes per
side; stir in the vegetables and reserved marinate. Bringing to
a boil; cook and stir until the chicken is no longer pink in the
center and the vegetables are all tender, about 5 to 7 minutes.
Serve over rice.
CHICKEN BREAST
PARMESAN

INGREDIENTS:
4 skinless, boneless chicken breast halves

Salt, (to taste)
Freshly ground black pepper, (to taste)
2 large eggs
1 cup bread crumbs, or more as needed
3 cup Parmesan cheese, grated and divided
2 tbsp all purpose flour, or more if needed
1/2 cup oil for frying, or as needed
1/2 cup tomato sauce
1/4 cup fresh mozzarella, cut into small cubes
1/4 cup fresh basil, chopped
1/2 cup provolone cheese, grated
2 tsp oil
METHOD:
Place the chicken breasts between two sheets of heavy

plastic, (resealable freezer bags work well) on a solid, level
surface. Firmly pound the chicken with the smooth side of a
mallet to a thickness of 1/2 inch. Season the chicken
thoroughly with salt and black pepper.
In a shallow bowl beat the eggs and set aside.
Mix the bread crumbs and 1/2 cup of Parmesan cheese in a

separate bowl; set aside.
Place flour in a sifter or a strainer; sprinkle over the chicken

breasts, evenly to coat both sides.
Dip a flour coated chicken breast into beaten eggs. Transfer

breast to the bread crumb mixture, pressing the crumbs into
both sides. Repeat for each of the breasts. Let chicken rest for
10 to 15 minutes.
Heat 1/2 inch oil in a large skillet on medium high heat until it
begins to simmer. Cook the chicken in the hot oil until golden,
about 2 minutes per side. The chicken will finish cooking in the
oven.
Transfer the chicken to a baking dish. Top each breast with

2 tbsp tomato sauce. Layer each of the chicken breasts with
equal amounts of mozzarella cheese, fresh basil, provolone
cheese. Sprinkle the remaining Parmesan over the top and
drizzle each with 1/2 tsp oil.
Bake in the preheated oven until the cheese is browned and

bubbly and the chicken breasts are no longer pink in the
center, 15 to 20 minutes.
CHICKEN BREAST
NOODLE CASSEROLE
REHEAT OVEN: 350 degrees F.

INGREDIENTS:
4 skinless, boneless chicken breast halves

6 ounce egg noodles
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
Salt, (to taste)
1/2 cup butter
1 cup crumbled buttery round crackers
METHOD:
Fill a large pot of water and bring to a simmer over medium

heat. Add chicken; poach in simmering water until no longer
pink in the center, about 12 minutes. Using a slotted spoon to
remove chicken from pot and set aside. Leave the water in
pot.
Bring chicken cooking water to a boil. Stir in the egg noodles

and cook until tender with a slight bite, about 10 minutes.
Drain.
Transfer noodles to a large bowl. Cut chicken into bite size

pieces and mix with the noodles.
Mix together both condensed soups and sour cream in a

separate bowl. Season with salt and black pepper. Add the
soup mixture to the chicken mixture and gently stir until
combined. Transfer to a 2 quart baking dish.
Melt butter in a small saucepan over low heat and remove

from heat. Stir in crumbled crackers. Sprinkle mixture over top
of casserole.
Bake in the preheated oven until heated through and

browned on top, about 30 minutes.
CHAPTER 3
BREADS &
BAKED GOODS
WHAT IS IN THIS
SECTION
Super Tasty Chocolate Velvet Cake

Crumble Cranberry Muffins
Old Fashioned Date-Nut Bread
Moist Lemon Blueberry Muffins
1930's Sour Cream Drop Cookies
Blueberry Lemon Pie
Baking Powder Biscuits
The Best Oatmeal Walnut Cookies
Early 1920's Pound Cake
Soft And Chewy Banana Bread Cookies
Old Fashioned Basic Scones
Sweet And Moist Buttermilk Cornbread
An Old Irish Buttermilk Soda Bread
Moist Apple Breakfast Cookies
Banana Pineapple Hawaiian Pie
Shortbread
Strawberry Shortcake
April's Pancake Muffins
SUPER TASTY CHOCOLATE
VELVET CAKE

MAKES: 8 servings
YIELDS: 1 cake
INGREDIENTS:
1 1/2 cups all purpose flour

1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup beets, coarsely chopped, peeled
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 cup milk
2 large eggs
1/3 cup butter, melted
1/4 cup plain yogurt
2 tsp vanilla
Icing sugar
METHOD:
Preheat your oven to 350 degrees F. Line an 8 inch square

metal cake pan with parchment paper or foil; butter foil (if
using).
In a large bowl, combine flour, baking powder, baking soda

and salt. In a blender or food processor, combine the beets,
sugar, cocoa powder and milk; puree until fairly smooth.
Add eggs, butter, yogurt, vanilla and puree until incorporated.
Pour over the dry ingredients and stir with a rubber spatula or
wooden spoon just until moistened.
Spread into prepared pan, smoothing top. Bake for about 50

minutes or until a toothpick inserted in the middle comes out
clean.
Let cool in pan or on a rack for 15 minutes. Using paper to life

the cake, remove from pan and place on a wire rack to cool
completely. Serve dusted with icing sugar.
CRUMBLE CRANBERRY
MUFFINS
PREHEAT OVEN: 375 degrees F:

MAKES: 12 muffins
YIELDS: 1 dozen muffins
INGREDIENTS:

2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
3/4 cup packed light brown sugar
1 large egg
1 1/4 cups milk
1/4 cup plain yogurt
2 cups fresh or frozen cranberries
FOR CRUMBLE:
1/3 cup quick cooking rolled oats

1/4 cup packed light brown sugar
1 tbsp butter, melted
METHOD:
Preheat your oven to 375 degrees F. Butter a 12 cup non stick

muffin pan or line with paper liners.
FOR CRUMBLE: In a small bowl, combine the oats, sugar,

cinnamon and butter; set aside.
FOR MUFFINS: In a large mixing bowl, combine all purpose

flour, baking powder, cinnamon, baking soda and salt. In
another bowl, whisk together sugar, eggs, milk, yogurt and
butter until blended. Pour over ingredients and sprinkle with
cranberries; stir just until moistened.
Spoon into prepared muffin pan; sprinkle the tops with

crumble. Bake in the oven for about 25 minutes or until tops
are firm to touch. Let cool in pan or on a wire rack to cool
completely.
OLD FASHIONED
DATE-NUT BREAD

MAKES: 1 loaf (12 servings)
INGREDIENTS:
1/2 cup raisins

1 1/2 cups boiling water
2 tsp butter, (or as needed)
1 tsp baking soda
1 cup dates, chopped, pitted
7 prunes, chopped, pitted
1/4 cup unsalted butter, softened
1 cup white sugar
1 tsp vanilla extract
1 large egg, well beaten
1 3/4 cup all purpose flour
1/2 tsp salt
1 cup walnuts, chopped
METHOD:
Put the raisins in a bowl. Pour boiling water over the raisins;
soak until the raisins have flavored the water, about 20
minutes. Drain raisins, reserving the water. Discard raisins.
Preheat the oven to 350 degrees F. Grease a loaf pan with

butter.
Bring reserved water to a boil in a small saucepan. Measure
out 3/4 cup of boiling water into a bowl. Stir baking soda into
water.
Put the dates and prunes into a large bowl. Pour baking soda
water over the dates and prunes; add unsalted butter and stir
until melted. Stir sugar and vanilla extract into the fruit
mixture; and let cool to room temperature.
Stir egg into the fruit mixture to evenly coat. Mix flour and salt
together in a small bowl; add to fruit mixture and stir. Fold
walnuts into the mixture and pour into a preheated loaf pan.
Bake in the preheated oven until a toothpick inserted in the

middle comes out clean, 50 to 60 minutes. Cool in the pan for
10 minutes before removing to cool completely on a wire
rack.
MOIST LEMON
BLUEBERRY MUFFINS
PREHEAT OVEN: 350 Degrees F.

MAKES: 16 muffins
INGREDIENTS:

4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cups white sugar
1 1/4 cup milk
1 cup sour cream
2 eggs
1 tbsp lemon zest
1 1/2 cup blueberries, frozen
METHOD:
Preheat the oven to 350 degrees F. Line 16 muffin cups with

paper liners.
Sift flour, baking powder, baking soda, and salt together in a

bowl.
Combine milk, sugar, sour cream, eggs, butter, and lemon zest
in a large bowl.
Beat with an electric mixer on Low speed until well blended.
Fold in the flour mixture until the batter is just moistened.
Fold in the blueberries; AVOID over mixing because the batter
will turn purple.
Fill muffin cups 3/4 full of batter.
Bake in your preheated oven until golden brown, 30 to 35

minutes. Let cool on wire racks for about 10 minutes.
1930's SOUR CREAM
DROP COOKIES

MAKES: 24 cookies
INGREDIENTS:
1/4 cup shortening

1/4 cup unsalted butter, set at room temperature
1 cup sour cream
1 large lemon, zest
2 large eggs
3/4 tsp salt
1/2 tsp baking soda
METHOD:
Preheat the oven to 400 degrees F. Line two rimmed baking

sheets with parchment paper.
Cream sugar, shortening, and butter together in the bowl of a

stand mixer on Medium high speed until light and fluffy,
about 1 minute.
Mix in the sour cream and lemon zest on Low speed until no
streaks of sour cream remains. Add eggs, one at a time, mixing
on Medium Low just until there are no streaks of yolk, and
scraping down the sides of the bowl between additions. Add
the flour, salt, baking soda, and baking powder all at once and
mix just to combine.
Drop by heaping tablespoons on the prepared baking sheets,

making sure it is t10 inches apart.
Bake in the preheated oven until the tops of the cookies are
fluffy and spring back when lightly touched with a finger,
about 10 minutes. The cookies should be light golden, with
occasional spots of pale golden brown.
BLUEBERRY LEMON PIE

MAKES: 8 servings
YIELDS: 1 – 9 inch double crust pie
INGREDIENTS:

3 tbsp quick cooking tapioca
Zest from 1 lemon
1/2 tsp ground cinnamon
3 cups blueberries
1 tbsp lemon juice
1 tbsp butter
1 pastry for a 9 inch double crust pie
METHOD:
Roll out half of the pastry and line a 9 inch pie pan; trim crust
to the rim of the pan. Loosely cover with a plastic wrap and
refrigerate.
Combine sugar, tapioca, zest, and cinnamon. Toss sugar

mixture with blueberries in a mixing bowl and sprinkle with
lemon juice. Let the mixture stand for about 15 minutes.
Meanwhile, roll out the top crust into a 10 inch circle. Cut
into half inch strips. Pour blueberry mixture into the chilled
pie shell and dot with butter. Add the pastry strips one at a
time, weaving a lattice. Flute edges.
Place pie on a baking sheet to catch all the drippings. Bake in

your preheated oven for 40 to 45 minutes, or until the filling is
bubbly and the crust is light brown.
Let cool completely before serving.

BAKING POWDER
BISCUITS

MAKES: 12 servings
INGREDIENTS:
2 cups all purpose flour

2 tbsp white sugar
4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
1/2 cup shortening
1 large egg
2/3 cup milk
METHOD:
Preheat the oven to 450 degrees F.
Sift flour, sugar, cream of tartar, baking powder, and salt into
a bowl.
Use a pastry cutter to chop shortening into the flour mixture

until it resembles course crumbs. Whisk egg and milk together
in a separate bowl and slowly add the milk mixture to the
flour mixture, stirring as you pour, until the dough is
moistened and well mixed.
Drop dough by spoonfuls onto an ungreased baking sheet.

Bake in the preheated oven until biscuits have risen and are
golden brown, about 10 to 12 minutes.
NOTE:
Make sure not to roll the dough too thin, you want high
biscuits. You can use your hands to pat out the dough to the
desired thickness, which is usually 1/2 inch. You can also place
the dough on a floured countertop and knead more flour into
dough until it is no longer sticky to your fingers.
Pat out to the desired thickness that you want. Cut with a
cookie cutter and transfer biscuits to an ungreased cookie
sheet.
THE BEST
OATMEAT WALNUT COOKIES

PREP. TIME 20 minutes
MAKES: 48
YIELDS: 4 dozen cookies
INGREDIENTS:
3 large eggs
1 cup raisins
1 cup shortening
1 cup packed brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp salt
2 cups quick cooking oats
1/2 cup walnuts, chopped
METHOD:
Preheat the oven to 350 degrees F.
Beat eggs, and stir in raisins and vanilla extract. Refrigerate for
at least 60 minutes.
Cream together shortening, brown sugar, and white sugar
until it is light and fluffy. Combine the flour, baking soda, salt,
and cinnamon; stir into the sugar mixture. Mix in raisins and
eggs, then stir in oats and walnuts.
Roll dough into walnut size balls, and place them 2 inches
apart on the ungreased cookie sheets.
Bake for 10 to 12 minutes in your preheated oven, or until the

edges are golden. Let cool on wire racks.
EARLY 1920's
POUND CAKE

MAKES: 30 servings
YIELDS: 3 (8x4 inch) loaves
INGREDIENTS:
2 cups butter
3 cups white sugar
6 eggs
2/3 cup milk
METHOD:
Preheat the oven to 350 degrees F. Grease 3 8x4 inch loaf

pans, then line with parchment paper.
In a large bowl, cream together the butter and sugar until it is

light and fluffy. Beat in the eggs one at a time. Beat in the
flour alternately with the milk, mixing just until incorporated.
Pour batter evenly into prepared loaf pans. Bake in the

preheated oven for 70 minutes, or until a toothpick inserted in
the middle comes out clean. After removing them from the
oven, immediately loosen cake edges with a knife. Allow to
cool in the pans for 10 minutes, then remove from the pans.
Strip off the parchment paper and let cool completely on wire
racks.
SOFT AND CHEWY
BANANA BREAD COOKIES

MAKES: 36 servings
YIELDS: 3 dozen cookies
INGREDIENTS:
1 cup shortening
1 cup white sugar
2 large eggs
1 banana, peeled and mashed
1 tsp baking soda
1/2 tsp salt
3 tbsp butter
1/3 cup confectioners' sugar
1 tbsp milk
METHOD:
Preheat the oven to 350 degrees F. Lightly grease baking

sheets.
In a medium bowl, cream together shortening and the white

sugar until it is smooth. Beat in eggs, vanilla extract, and
banana. Combine flour, baking soda, and salt; blend
thoroughly into the shortening mixture to make a sticky
batter. Drop by rounded tablespoons onto the prepared
baking sheets.
Bake 10 to 15 minutes in the preheated oven, or until lightly

browned.
In a medium bowl, blend butter, confectioners' sugar, milk

and vanilla extract. Adjust amount of milk as necessary to
attain a drizzling consistency. Drizzle over warm cookies.
OLD FASHIONED
BASIC SCONES

MAKES: 12 servings
YIELDS: 12 scones
INGREDIENTS:
1 cup sour cream

1 tsp baking soda
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter
1 large egg
1 cup raisins (Optional)
METHOD:
In a small bowl, blend the sour cream and baking soda, and
set aside.
Preheat your oven to 350 degrees F. Lightly grease a large

baking sheet.
In a large mixing bowl, mix the flour, sugar, baking powder,

cream of tartar, and salt. Cut in the butter. Stir in the sour
cream mixture and eggs into the flour mixture until just
moistened. Mix in the raisins (optional).
Turn the dough out onto a lightly floured surface, and knead
briefly. Roll or pat dough into a 3/4 inch thick round. Cut into
12 wedges, and place them 2 inches apart on the prepared
baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden

brown on the bottom.
SWEET AND MOIST
BUTTERMILK CORNBREAD

MAKES: 9 servings
YIELDS: 1 (8x8 inch) pan
INGREDIENTS:
1/2 cup buttermilk

2/3 cup white sugar
2 large eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all purpose flour
1/4 tsp salt
METHOD:
Preheat your oven to 375 degrees F. Grease an 8 inch square

pan.
Melt butter in a large skillet over medium heat. Remove from

heat and stir in sugar. Quickly whisk in eggs.
Combine buttermilk and baking soda in a small bowl; whisk

mixture into the skillet. Stir in cornmeal, four, and salt until
well blended and only a few lumps remains. Pure batter into
the prepared square pan.
Bake in the preheated oven until a toothpick incerted in the
middle comes out clean, 30 to 40 minutes.
NOTE:
Please note the differences in yield as well as the use of a cast

iron skillet when using the magazine version of this recipe.
AN OLD IRISH
BUTTERMILK SODA BREAD

MAKES: 12 serving
YIELDS: 1 round loaf
INGREDIENTS:
1/4 cup white sugar

1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 large eggs
1 1/4 cup buttermilk
1/4 cup corn oil
1 cup raisins
METHOD:
Preheat the oven to 350 degrees F. Grease a baking sheet, or

line with parchment paper.
In a large mixing bowl, stir together the flour, sugar, baking

soda, baking powder, and salt.
In another bowl, whisk together eggs, buttermilk and corn oil.

Make a well in the center of the flour mixture, and pour in the
buttermilk mixture. Add the raisins, and stir a few times, just
until the ingredients comes together into a soft dough,
Turn the dough out onto a floured surface, and with floured
hands shape the dough into a ball.
Place the dough on the prepared baking sheet, and cut a large
cross on the top with a sharp knife.
Place the bread on the middle rack of the preheated oven,

and bake until golden brown, 30 to 40 minutes.
MOIST APPLE BREAKFAST
COOKIES

MAKES: 20 large cookies
YIELDS: 20 cookies
INGREDIENTS:
2 cups quick cooking rolled oats

2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup packed brown sugar
2 large eggs
1 cup milk
1 tsp vanilla
1 1/2cups finely chopped apples, (about 1 large)
METHOD:
Preheat your oven to 375 degrees F. With the oven racks in

top and bottom thirds of oven. Butter 2 large baking sheets or
line with parchment paper.
In a large bowl, whisk together oats, cinnamon, flour, baking

powder, and salt. In another bowl, whisk together the sugar,
eggs, butter, milk and vanilla.
Pour over the dry ingredients and sprinkle with apples; stir
until just blended.
Drop batter by 1/4 cup for each cookie onto prepared baking
sheet at least 2 inches apart.
Bake for about 15 minutes, switching pans on racks halfway,

or until a tester inserted in the centre comes out clean. Let
cool on pans on racks for 2 minutes, then transfer the cookies
to ride racks to cool completely.
BANANA PINEAPPLE
HAWAIIAN PIE

MAKES: 8 serving
YIELDS: 1 (9 inch) pie
INGREDIENTS:
2 (9 inch) pie shell

4 cups bananas, sliced
1/2 cup unsweetened pineapple juice
1/2 cup white sugar
2 tbsp buttermilk
METHOD:
Place sliced bananas in a medium bowl and cover with

pineapple juice. Toss gently until slices are coated. Let soak for
30 minutes, then drain. Place bananas in pie shell.
In a small mixing bowl mix the sugar and cinnamon. Sift over
top of bananas. Dot with slices of butter. Put on top crust and
seal, slashing 3 to 4 vents on top.
Bake in preheated oven until the crust is golden brown, about

30 minutes. Pie can be served hot or cold.
SHORTBREAD
INGREDIENTS:
1/2 lb butter
1/2 cup sugar, (brown or white)
2 1/2 cups flour
METHOD:
Cream the butter and sugar. Add flour and bind together. Roll
and pat into two rounds and prick all over with fork. Bake on
ungreased cookie sheet at 275 to 300 degrees until light
brown.
STRAWBERRY SHORTCAKE
INGREDIENTS:

1/2 cup white sugar
4 tsp baking powder
1/2 tsp salt
1 cup butter, (or margarine)
1 egg
1 cup milk
METHOD:
Combine flour, sugar, baking powder, and salt in a large bowl,

then cut butter with pastry cutter or knife until crumbly.
Whisk together the milk with egg.
Make a well in the centre of the flour mixture and pour in the
milk mixture; mix with a fork until just combined.
Quickly knead the dough with hands, about 5 to 10 seconds.
Place in a cake pan or form a cake on a cookie sheet.
Bake in the oven at 475 degrees F. oven for 15 minutes or

until tooth pick inserted in the middle comes out clean.
Serve while warm, top with butter, whipped cream and glazed
strawberries.
GLAZED STRAWBERRIES:
1 package strawberries, sliced
1 tbsp white sugar
Combine the strawberries with the sugar, let it sit until the
strawberries release juice and sugar is dissolved.
APRIL'S PANCAKE
MUFFINS

MAKES: 14 to 16 muffins
INGREDIENTS:
1/8 tsp cinnamon

2 cups pancake mix
2/3 cup milk
2 eggs
1/2 cup maple syrup
1/2 cup frozen fruits, (or raisins, cranberries, or other choice
of fruits)
METHOD:
Lightly grease muffins tins and fill them 2/3 full.
In a large mixing bowl, mix all your ingredients until moist.
Bake in the preheated oven at 350 degrees F., for 14 to 15

minutes.
CHAPTER 4
SALADS & DIPS

WHAT IS IN THIS
SECTION
Old Styles American Southern Coleslaw

An Easy Coleslaw Dressing
Summer Harvest Pasta Salad
Green Beans Casserole
Italian Salad
Mexican Lime Steak Salad
Fresh And Healthy Caprese Salad
Mexican Styled Steak And Black Bean Salad
Potato Salad With Sirloin Steak
Bacon, Cheddar Cheese Flat Iron Steak
The Perfect Steak And Spinach Salad
Italian Steak, And Caesar Salad
Rib Eye Steak Salad
Mediterranean Turkey Salad
Israeli Couscous Salad With Pecorino Cheese
Citrus Cabbage Slaw
Hungarian Village Salad
OLD STYLED AMERICAN
SOUTHERN COLESLAW

MAKES: 8
YIELDS: 8 servings
INGREDIENTS:
1 head cabbage, finely shredded

3 carrots, finely chopped
2 tbsp onions, finely chopped
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
1/4 cup buttermilk
2 tbsp lemon juice
2 tbsp white vinegar, distilled
1/2 tsp salt
METHOD:
Mix cabbage, carrots and onions in a large salad bowl.
Whisk mayonnaise, sugar, milk, buttermilk, lemon juice,

vinegar, salt and black pepper in a separate bowl until smooth
and the sugar has dissolved.
Pour the dressing over cabbage mixture and mix thoroughly.

Cover the bowl with a plastic wrap and refrigerate slaw for at
least 120 minutes, (the longer the better). Mix again just
before serving.
TIPS:
To save some time, you can buy an already shredded bag of

cabbage with carrots in it at the store and just chop it a little
finer.
AN EASY CREAMY
COLESLAW DRESSING

MAKES: 6 servings
YIELDS: 6 servings
INGREDIENTS:
1/2 cup mayonnaise

2 tbsp white sugar
1 1/2 tbsp lemon juice
1 tbsp white vinegar
1/4 tsp salt
METHOD:
Whisk mayonnaise, sugar, lemon juice, vinegar, black pepper,

and salt together in a bowl until it is smooth and creamy.
TIPS:
You can pour it immediately over a 14 ounce package of

coleslaw mix. Can be refrigerated until needed.
SUMMER HARVEST PASTA SALAD

MAKES: 4 servings
INGREDIENTS:
12 oz (375 g) rigatoni, (or penne) pasta

1 cup frozen, (or Fresh) green peas
1 tbsp butter
4 large onions, sliced
1 sweet red pepper, diced
1 cup ricotta cheese
1 1/4 cups milk
1/3 cup grated Parmesan cheese, divided
Salt and black pepper
1 zucchini, shredded, divided
1 tsp lemon zest, grated
1tbsp freshly squeezed lemon juice
METHOD:
In a large pot of boiling, salted water, cook the pasta

according to the package directions almost until tender. Stir in
the peas and boil for 1 minute.
Meanwhile, in a medium saucepan, melt the butter over

medium heat. Add the onions, garlic and red peppers; saute
for 3 minutes or until tender. Stir in Ricotta cheese, then the
milk; reduce the heat to medium low and heat, stirring often,
for about 5 minutes or just until hot (DO NOT LET BOIL). Stir in
the 1/4 cup of the Parmesan cheese. Remove from heat.
Drain the pasta and return it to the pot. Pour sauce over the
top, stir in half of the zucchini, the basil, lemon zest and juice
and toss to coat.
Season with up to 1/2 tsp salt and black pepper to taste.

Divide among warmed serving bowls and sprinkle with
remaining zucchini and Parmesan cheese if desired.
TIP FOR KIDS:
Try fun shapes of pasta such as farfalle (bow ties), corkscrew

shaped cavatappi (scoobi doo) or any of the novelty shapes
that is often available at large supermarkets and specialty
stores.
GREEN BEANS CASSEROLE

MAKES: 5
YIELDS: 5 servings
INGREDIENTS:
3 slices bacon, diced

1/2 white onion, minced
1 lbs fresh green beans, trimmed
1 tsp red pepper flakes, (optional)
1/2 cup boiling water
1 tbsp unsweetened butter
1 tsp lemon juice
Salt, (to taste)
METHOD:
In a deep skillet over medium high heat cook the bacon until
crisp, about 10 minutes. Remove the bacon with a slotted
spoon and drain on a paper towel lined plate; return the
skillet with the reserved bacon grease to the stove.
Cook the onions in the bacon drippings until soft, about 5 to 7

minutes. Stir in the green beans and red pepper flakes, (if
using); cook for another 2 minutes. Pour the boiling water into
the skillet and cover the skillet immediately; steam for about
15 minutes, shaking the skillet occasionally to keep the beans
from sticking to the bottom. Add the butter, lemon juice, salt
and pepper; cook and stir until the butter is melted, 3 to 5
minutes. Sprinkle the bacon over the beans to serve.
ITALIAN SALAD

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
1/2 cup oil

1/3 cup tarragon vinegar
1 tbsp white sugar
1 tsp fresh thyme, chopped
1/2 tsp dry mustard
5 cups romaine lettuce, rinsed, dried, and chopped
1 green bell pepper, cut into strips
1 carrot, grated
1 onion, thinly sliced
1/4 cup black olives
1/4 cup green olives, pitted
1/2 cucumber, sliced
2 tbsp Romano cheese, grated
METHOD:
In a medium container with a lid, mix oil, tarragon vinegar,

sugar, thyme, dry mustard, and garlic.
Cover, and shake well until well blended. Cover and marinade
in the refrigerator for 120 minutes.
In a large bowl, toss together the lettuce, bell peppers,
carrots, onions, black olives, green olives, cucumber, and
Romano cheese.
Season with pepper. Pour marinade mixture, and toss to coat.

MEXICAN LIME STEAK SALAD

MAKES: 4
YIELDS: 4 servings
INGREDIENTS:
(FOR DRESSING)
2 tsp jalapeno pepper, seeded and minced (optional)

2 clove garlic
3/4 tsp fresh ginger, minced
1/3 cup lime juice
1/4 cup cilantro leaves, packed
2 tbsp liquid honey
2 tsp balsamic vinegar
1/3 cup olive oil
(FOR SALAD)
1 lbs flat iron steak

Salt, (to taste)
1 cup corn kernels
1 cup green bell pepper, chopped
1/2 cup onions, thinly sliced
1 plum tomato, diced
1/2 jalapeno pepper, thinly sliced, (optional)
8 cups romaine lettuce, torn
1/2 cup feta cheese, crumbled
1 cup tortilla chips, (to taste)
METHOD:
To make the dressing, blend jalapeno, (if using), garlic and

ginger in a blender until finely chopped. Add the lime juice,
cilantro, honey, balsamic vinegar, and salt; pulse to blend.
With blender running, drizzle in the oil until well incorporated.
Preheat oven broiler. Season the steak with salt and black
pepper, then transfer to a foil lined baking sheet.
Broil 4 inches from heat until an instant read thermometer

inserted in the center reads 135 degrees F, for medium rare, 3
to 4 minutes per side. Let rest for 10 minutes, then thinly slice
against the grain.
Stir together corn, bell peppers, onions, tomato, and jalapeno,
(if using) in a bowl.
Divide lettuce among 4 plates, drizzle each with about 2 tbsp

of dressing. Top with steak slices, then with corn mixture.
Sprinkle with feta cheese and garnish with chips.
FRESH & HEALTHY
CAPRESE SALAD

MAKES: 4
YIELDS: 4 salads
INGREDIENTS:
2 med tomatoes, diced

1 (4 ounce) fresh mozzarella, cut into 1 inch cubes
1/4 cup fresh basil, coarsely chopped
3 garlic cloves, minced, divided
40 tbsp oil, divided
1 lbs flank steak
Salt, (to taste)
1 (6.5 ounce) lettuce mix
2 tbsp balsamic vinegar, (to taste)
METHOD:
Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1

tbsp oil, in a bowl; toss to coat. Cover bowl and refrigerate.
Preheat an outdoor grill for medium high heat and lightly oil
the grate.
Place steak in a large resealable bag; add 1 clove minced

garlic, 1 tbsp oil, salt and pepper. Seal the bag and distribute
the oil mixture over the steak.
When the grill is preheated, cook steak to your desired degree
of doneness, about 5 minutes per side for medium. Let stand
for 5 minutes before thinly slicing across the grain.
Divide lettuce onto 4 serving plates. Drizzle 1 1/2 tsp each

balsamic vinegar and oil onto each lettuce portion. Divide the
steak and tomato mixture evenly between the 4 salads.
MEXICAN STYLED STEAK
AND BLACK BEAN SALAD

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
2 lbs flank steak

1/4 cup lime juice
2 tsp dried oregano
1 tsp salt
1/4 tsp ground cumin
Vegetable oil, for brushing
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups cherry tomatoes
1 onion, chopped
8 cups romaine lettuce, chopped
1 cup queso fresco, crumbled
1/4 cup fresh cilantro, chopped
METHOD:
Place the steak in a large resealable plastic bag. Whisk

together vegetable oil, lime juice, Worcestershire sauce,
garlic, oregano, cumin, salt and black pepper in a small bowl.
Reserve 1/2 cup of marinade for vegetables; pour remainder
over steak and turn to coat all sides. Seal the bag. Chill in the
refrigerator for at least 2 hours.
Preheat the oven to 450 degrees F. Place one rack in center

position and another 4 inches from broiler. Line a baking sheet
with aluminum foil and brush on vegetable oil.
Toss black beans, tomatoes, and onions, with reserved 1/2

cup marinade on the prepared baking sheet and spread in an
even layer.
Roast on center rack until vegetables begin to pucker and

brown. About 20 minutes.
Remove the baking sheet from the oven and turn oven to
broil. Push vegetables to the middle of the pan. Remove the
steak from the marinade, allowing excess liquid to drip off,
brush off garlic, and set on top of the vegetables. Discard the
marinade.
Broil the steak on top rack, flipping once, until it begins to

char, for medium rare, 3 to 5 minutes per side.
Cover steak loosely with foil and let rest about 10 minutes
before slicing thinly across the grain.
Serve warm steak and vegetables with pan juices over

romaine; top with cilantro and queso fresco.
POTATO SALAD
WITH SIRLOIN STEAK

MAKES: 4
YIELDS: 4 serving
INGREDIENTS:
1 lbs potatoes
1 lbs sirloin steak
1/2 tsp salt
8 cups mixed baby salad greens
1 pint cherry tomatoes, halved
2 tbsp shallot, minced
2 tbsp oil
1 tbsp wine vinegar
1 tbsp Dijon mustard
1/4 tsp dried tarragon
METHOD:
Place your potatoes in a pot, filled with water to cover. Bring

to a boil and cook until the potatoes are tender but still firm,
about 10 minutes. Drain and cover to keep warm.
Preheat oven to broil or preheat a grill for medium high heat.

Season both sides of the steak with salt and pepper. Broil or
grill steak for 6 to 8 minutes on both sides, or to desired
doneness.
Meanwhile, whisk together the oil, mustard, vinegar, and
tarragon for dressing; season dressing to taste with salt and
black pepper.
Divide the greens, tomatoes, and shallots among 4 plates. Cut

warm, unpeeled potatoes into quarters; slice steak into 1/4
inch thick strips. Top the salad greens with steak and
potatoes; drizzle dressing over salads. Serve warm.
BACON, CHEDDAR CHEESE
FLAT IRON SALAD

MAKES: 8
YIELDS: 1 large salad
INGREDIENTS:
2 lbs flat iron steaks

1 tsp salt
2 tsp ground black pepper
1 lbs bacon, sliced
1/2 head leaf lettuce, torn
1/2 head iceberg lettuce, shredded
1 (10 ounce) bag baby salad greens
1/2 cup Italian dressing
1/2 lbs Cheddar cheese, shredded
METHOD:
Rub the flat iron steak with Worcestershire sauce, salt, and
black pepper; set aside.
Place bacon in a large, deep skillet. Cook over medium high

heat until evenly brown and crispy.
Remove bacon to cool on a paper towel lined plate, while

leaving the grease in the skillet.
Heat the bacon grease over medium high heat until it begins
to smoke.
Place the flat iron steaks in the hot grease, and cook until
done to desired degree of doneness, 3 to 4 minutes on per
side for medium.
Once done, remove the steaks and keep warm.
Place the leaf lettuce, and the iceberg lettuce, and baby
greens into a large salad bowl.
Toss with Italian dressing, sprinkle with cheddar cheese.
Crumble the bacon and sprinkle over top.
Thinly slice the flat iron steak, and arrange over the salad.
THE PERFECT STEAK
AND SPINACH SALAD

MAKES: 2
YIELDS: 2 servings
INGREDIENTS:
6 cups fresh spinach, rinsed and dried

1/2 cup cranberries, dried
1/4 walnut halves
1 tomato, sliced
1 lbs top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper
1 pinch Hungarian red paprika
METHOD:
Arrange the spinach on a large plate. Sprinkle with cranberries

and walnuts, and arrange tomato sliced on top. Set aside.
In a deep skillet coated with oil, cook the steak over medium
heat until no longer pink remains and the steak is thoroughly
cooked.
Arrange cooked steak over salad. Sprinkle with salt, pepper

and paprika on top, drizzle with your favorite salad dressing.
ITALIAN STEAK,
AND CAESAR SALAD
PREP. TIME 15 minutes

TATAL TIMW: 30 minutes
MAKES: 4
YIELDS: 4 servings
INGREDIENTS:
1 (9 ounce) package tortellini

1 lbs flank steak
Garlic powder, (to Taste)
Hungarian red paprika, (to taste)
Salt, (to taste)
1 tbsp oil
2 heads romaine lettuce, torn into bite size pieces
2 (2.25 ounce) cans small pitted black olives, drained
1 cup croutons
2 small fresh tomatoes, chopped
1 (8 ounce) bottle Caesar salad dressing
METHOD:
Bring a pot of lightly salted water to a boil.
Place pasta in the pot, cook for about 7 to 9 minutes, until al

dente, and drain.
Preheat the oven broiler.

Season the steak with garlic powder, salt, paprika, and
pepper; run with oil.
Place steak in a baking dish, and broil 5 minutes on each side,

or to desired doneness.
Slice diagonally into thin strips.
In a bowl, toss the cooked tortellini, olives, lettuce, croutons,

tomatoes, and dressing.
Top with steak strips and serve.

RIB EYE STEAK SALAD

MAKES: 2
YIELDS: 2 servings
INGREDIENTS:
1 (12 ounce) rib eye steak

1 tbsp soy sauce
1 tsp steak seasoning, (to taste)
1/2 lemon, juiced
2 tbsp vinegar
2 tbsp sugar
1/2 tsp sesame oil
1/4 tsp garlic powder
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite size pieces
1/2 large cucumber, cubed
1 avocado, peeled, pitted and diced
1 large tomato, cut into wedges
1 carrot, grated
4 thin slices of onion
3 tbsp sesame seeds, toasted
METHOD:
Season both sides of the rib eye steak with soy sauce and
steak seasoning. Cover and refrigerate for 60 minutes.
Preheat an outdoor grill for medium high heat and lightly oil
the grate.
Grill the steak on preheated grill until firm, reddish pink, and
juicy in the center, about 6 minutes on per side. An instant
read thermometer inserted in the middle should read 130
degrees F.
Transfer the steak to a platter, sprinkle with lemon juice, and

cover loosely with tin foil. Allow the meat to rest for 10
minutes, then cut into strips.
Whisk vinegar, oil, sugar, sesame oil, garlic powder, red

pepper flakes together in a small bowl.
Combine lettuce, cucumber, avocado, tomatoes, carrots, and

onions, and steak strips in a large bowl. Pour vinegar dressing
over salad and toss to coat. Sprinkle with sesame seeds and
serve.
MEDITERRANEAN
TURKEY SALAD
INGREDIENTS:
4 slices turkey breasts, diced

2 cups vegetable stock
1 cup quinoa
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup cucumbers, skin on, diced
1/4 cup green onions, chopped
1/4 cup black olives, sliced
1/4 cup red onions, diced
1/2 cup feta cheese, crumbled
DRESSING INGREDIENTS:
1/4 cup fresh lemon juice

1/2 tsp grated lemon zest
1 tsp dried basil
1/2 tsp dried oregano
Pinch fresh ground black pepper
METHOD:
Bring the stock to a boil in a saucepan. Stir in the quinoa.
Reduce the heat to medium low, cover and cook for 15
minutes, or until the liquid has been absorbed.

Transfer to a large serving bowl and set aside to cool.
Add the green and red bell peppers, cucumber, green onions,
olives, red onions, feta cheese and turkey to the cooled
quinoa.
Whisk the lemon zest and juice, oil, garlic, dried basil, oregano
and pepper in a small bowl.
Pour the dressing over the quinoa mixture and toss to coat
well.
Garnish with fresh basil.

ISRAELI COUSCOUS SALAD
WITH PECORINO CHEESE
PREHEAT GRILL: High

MAKES: 8
YIELDS: 8 servings
INGREDIENTS:
3 ear corn, shucked

Salt, (to taste)
1 3/4 cup Israeli couscous
1 medium zucchini, (about 8 ounce), cut into 1/3 inch rounds
1 medium yellow zucchini, (about 8 ounces), cut into 1/3 inch
rounds
6 tbsp oil, divided
Freshly ground pepper, (to taste)
1 clove garlic, grated
1 tsp finely grated lemon zest
4 tbsp fresh lemon juice
1/2 cup roughly chopped basil
Pecorino Romano cheese, chunks
Basil leaves for garnish
METHOD:
Bring a pot of water to a boil. Add corn. Cook for 5 minutes

from the time the corn hits the water. Transfer to a baking
dish to cool. Season water generously with salt and bring to a
boil. Cook the couscous according to package directions.
Bring in a colander and rinse with cold water until cooled.

Drain thoroughly and transfer to a large mixing bowl.
Preheat the grill to high. Clean and oil grate.
While the grill is heating, place zucchini in a large mixing bowl.

Drizzle with 1 tbsp of oil. Mix well. Season with salt and
pepper, (to taste), and mix again. Grill until charred and
tender, about 2 minutes per side. Transfer to a baking sheet
and let cool.
N the corn is cool, hold each cob perpendicular to a cutting

board and cut kernels from cobs. Transfer the kernels to a
bowl with the couscous and add zucchini.
In a small bowl, whisk garlic, lemon zest, lemon juice, and the
remaining 5 tbsp oil. Pour over the salad and mix. Season with
the salt and pepper, and add the chopped basil. Mix salad
again. (Salad will keep, covered and refrigerated, for up to one
day.)
When ready to serve, transfer to a serving platter and bring to

room temperature. Using a Y-peeler, shave the Pecorino
Romano over the salad.
(It's strong and salty, so go easy with it.)
Garnish with basil leaves when you are serving it.

CITRUS CABBAGE SLAW

MAKES: 4 servings
INGREDIENTS:
2 cups white cabbage, shredded or thinly sliced

1 cup fresh cilantro leaves
3/4 cup thinly sliced celery (centre stalks with leaves)
1/4 cup virgin olive oil
3 tbsp fresh lemon juice
1/4 to 1/2 tsp salt
1/2 tsp freshly ground black pepper
METHOD:
TO MAKE CABBAGE SLAW; in a medium salad bowl, place

cabbage, cilantro leaves, celery and red onions.
Whisk together the olive oil, lemon juice, salt and black
pepper until creamy.
Toss dressing with cabbage mixture.

HUNGARIAN VILLAGE
SALAD

MAKES: 6
YIELDS: 6 servings
INGREDIENTS:
10 small cherry tomatoes, cut in half

2 large tomatoes, cut into slices
4 mini cucumbers, (or 2/3 English cucumbers), slice
1 bell pepper, diced
1 tbsp chopped basil
8 ounce small mozzarella cheese balls
8 slices Hungarian salami, quartered
1 red bell pepper, cubed
3 tbsp virgin olive oil
2 tbsp red wine vinegar
Whole basil leaves to garnish
METHOD:
Cut tomatoes into wedges. Cut your cherry tomatoes into

halves. Slice cucumbers on bias. (If you are using English
cucumbers, halve lengthwise first.) Cut peppers into bite size
pieces. Place the vegetables into a large mixing bowl with
onions and chopped basil. Drizzle with oil and vinegar. Stir in
the mozzarella balls, salami and bell peppers. Season with salt
and black pepper, (to taste). Transfer to serving dish. Garnish
with Basil leaves.
CHAPTER 5
DESSERTS
WHAT IS IN THIS
SECTION
Flynn's Carrot Pudding

Schnitz Pie
Burwick Mincemeat
Apple Square Delight
Walnut Layer Bars
Delicious Apple & Butter Bars
Streusel Coffee Cake Made With Pumpkin
Walnut Peach Focaccia
Summery Basmati Rice Pudding
FLYNN'S CARROT PUDDING
INGREDIENTS:
1 cup suet
1 cup raw carrot, grated
1 cup raisins
1 large egg
1 tsp baking soda
1/2 cup flour
2 tbsp milk
1 cup brown sugar
1 cup raw potato, grated
1 cup currants
1 tsp salt
1 tsp juice of lemon
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
METHOD:
Mix all the ingredients together, place in mold and steam for
2 1/2 to 3 hours.
Unmold in morning when cold by running a knife around the

sides.
If it sticks, heat bottom.

SCHNITZ PIE
INGREDIENTS:
1 lb schnitz, (dried apples)

1 orange, rind and juice
2 cups white sugar
3 tbsp cinnamon
METHOD:
Cover schnitz with water and allow to soak overnight.
Add orange rind, sliced fine, and the juice, and more water if
necessary.
Boil until soft, drain and add cinnamon and sugar.

Pour into pastry shell, dot with butter and cover with your
favourite type of pastry crust.
Bake in the oven at 450 degrees F. For 10 minutes, then at 350

degrees F. For 30 minutes.
BURWICK MINCEMEAT
INGREDIENTS:
3 lemons, grated rind and juice

6 to 8 medium apples
4 cup brown sugar
2 1/2 cups currants
2 cups ground suet
2 1/2 cups of raisins
1/2 cup mixed peel
1 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp salt
METHOD:
Combine all ingredients and mix well.
If the mixture is not moist enough, add a little apple juice or

cider.
Two tablespoons of Brandy may be added if desired.
Store in a crock with a close fitting lid, and it will be ready for
use in two weeks.
APPLE SQUARE DELIGHT
PREHEAT OVEN: 350 F.

BAKING TIME:30 minutes
MAKES: 1 (9x9 Inch) square
INGREDIENTS:
1 cup all purpose flour, sifted

1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
1/2 cup chopped apples
1/2 cup walnuts, finely chopped
2 tbsp white sugar
METHOD:
Preheat the oven to 350 degrees F. Grease a 9x9 inch square

pan. Sift together the flour, baking powder, salt, and 1/4 tsp
of cinnamon; set aside.
In a large mixing bowl, mix together the melted butter, brown

sugar, and a 1/2 cup of white sugar with a wooden spoon until
it is smooth. Stir in the egg and vanilla extract. Blend in the
flour mixture until just combine, then stir in the apples and
walnuts. Spread the mixture evenly into the prepared pan. In
a cup or a small bowl, stir together the remaining cinnamon
and sugar; sprinkle over the top of the bars.
Bake in the oven for 25 to 30 minutes; finished bars should

spring back when it is lightly touched. Let cool in the pan, and
cut into squares.
WALNUT LAYER BARS

INGREDIENTS:
1/2 cup butter, (or margarine)

1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup walnuts, chopped
1 (14 ounce) can sweetened condensed milk
1 1/3 cups coconut, shredded
METHOD:
Put butter in 13x9 inch baking pan and place in oven until
melted. Swirl to coat bottom and sides with butter.
Spread graham cracker crumbs evenly over bottom of pan.

Layer the chocolate chips, butterscotch chips, and walnuts
over crumbs. Pour condensed milk over walnuts and sprinkle
with coconuts.
Bake in preheated oven until edge are golden brown, about 25

minutes.
Let cool and cut into 36 bars.

DELICIOUS APPLE
& BUTTER BARS

FREEZING TIME: 30 minutes
INGREDIENTS:
3/4 cup butter

1 cup rolled oats
2/3 cup brown sugar, packed
1/4 tsp cinnamon
1/4 tsp salt
1 large egg yolk
TOPPING INGREDIENTS:
2 tbsp buttermilk6 cups apples, chopped

5 tbsp packed brown sugar, divided
1 tsp lemon juice
1/4 tsp ground nutmeg
1 pinch salt
METHOD:
Cook 3/4 cup butter in a large skillet over medium low heat
until melted, about 12 to 15 minutes. Pour into a bowl. Freeze
until solid, about 30 minutes.
Meanwhile, for the filling, melt 2 tbsp butter in the same

skillet. Add the apples, 2 tbsp brown sugar, 1 tsp cinnamon,
lemon juice, nutmeg, and a pinch of salt. Cook, stirring
occasionally, until the apples are golden brown and
caramelized, about 15 minutes. Remove from heat. Add 3 tbsp
brown sugar; toss to coat.
Preheat your oven to 375 degrees F. Line a 9 inch square

baking pan with enough parchment paper to create an
overhang on all sides.
In a bowl stir together the flour, oats, 2/3 cup brown sugar,
baking powder, 1/4 tsp cinnamon, and 1/4 tsp salt. Coarsely
shred frozen butter or chop into small pieces. Cut butter into
flour mixture until mixture resembles coarse meal. Add the
egg yolk and vanilla; stir with a fork just until a crumbly dough
comes together. Press about two-thirds of the dough
(2 2/3 cups) in an even layer in the prepared baking pan.
Bake until lightly browned, about 10 minutes.
Spread apple mixture over the crust. Crumble remaining

dough over the top. Bake until golden brown, about 25
minutes.
Let cool completely on a wire rack. Using parchment sides to

lift bars, transfer to a cutting board and cut into squares.
NOTE: You will need about 2 pounds of apples (4 to 5 large

apples).
STREUSEL COFFEE CAKE
MADE WITH PUMPKIN

MAKES: 1 (9 x 13 inch) pan
INGREDIENTS:
Butter
STREUSEL INGREDIENTS:
3/4 cup light brown sugar
1 tsp pumpkin spice
4 tbsp cold unsalted butter, cut into cubes
CAKE INGREDIENTS:
1 (15.25 ounce) package yellow cake mix

4 tbsp unsalted butter, softened
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup pecans, coarsely chopped (optional)
METHOD:
Preheat your oven to 350 degrees F. Grease a 9 x 13 inch

pan with butter and set aside.
Combine the light brown sugar, flour, and pumpkin spice in a

medium size bowl. Add butter cubes, and use a fork or a
pastry blender to mix the ingredients together until it
resembles coarse crumbs.
Combine cake mix and butter in a large bowl and beat with an
electric mixer on medium speed until it is well combined. Add
eggs, one at a time, mix well after each addition. Add the
pumpkin puree and cinnamon to the bowl, and mix until it is
well blended.
Pour the batter into prepared pan, spreading evenly. Sprinkle

streusel topping over the batter.
Bake in the preheated oven until a toothpick inserted in the

center comes out clean, 40 to 45 minutes. Allow the cake to
cool for 5 minutes before serving.
WALNUT PEACH
FOCACCIA

MAKES: 1 (9 inch) square loaf
INGREDIENTS:
3 1/2 ounces walnuts, chopped, divided

1 1/2 tsp instant yeast
1 1/2 tsp salt
3/4 cup hot water
2 tsp pure maple syrup
1/2 cup extra virgin olive oil, divided, plus more for serving
3 large peaches, pitted and diced
2 ounces blue cheese, crumbled, (Optional)
1/2 tsp flaky sea salt
METHOD:
Set aside 1/4 cup chopped walnuts and combine the

remaining walnuts with 2 1/4 cups flour, yeast and salt in a
large mixing bowl. Make a well in the center of flour mixture
and pour in the water, maple syrup and 1/4 cup oil, and begin
mixing the dough with a wooden spoon. Once combined,
dump shaggy dough onto a well floured working surface and
knead until soft and springy, adding more flour if the dough is
too sticky, approximately 2 minutes
Once kneaded, shape the dough into a ball and place in a large
bowl coated in 1 tsp oil. Cover with a plate or a cloth and
allow the dough to rise in a warm place for 60 minutes or until
the dough is doubled in bulk.
Once the dough has risen, pour the remaining 3 tbsp oil into a
9 inch square baking pan. Punch down the dough and press
and stretch it into prepared pan, making sure to poke your
fingers all the way through the dough while you stretch.
Evenly scatter the peaches, blue cheese (optional), and the

remaining walnuts over the top of dough. Sprinkle with sea
salt. Cover and allow to rise in a warm place for 45 minutes.
Bake focaccia for 18 to 20 minutes or until golden brown.

Allow to cool slightly before removing from pan. Cut into
thick slices or squares, and serve with a shallow dish of extra
virgin olive oil.
SUMMERY BASMATI
RICE PUDDING
PREHEAT OVEN:375 degrees F.

MAKES: 6
YIELDS: 6 serving
INGREDIENTS:
RICE PUDDING INGREDIENTS:
1/2 cup basmati rice

3 cups water
1/2 tsp salt
4 cups milk
1/3 cup white sugar
1/2 vanilla bean
BAKED APRICOTS INGREDIENTS:
1 1/2 fresh ripe apricots

6 green cardamom pods
1/4 cup liquid honey
3/4 cup water
METHOD:
FOR THE RICE PUDDING, place the rice in a sieve and rinse it
under cold running water. Transfer to a medium saucepan
with water and salt. Bring to a boil over high heat. Reduce
heat a few notches so it boils, but not violently. Cook until the
rice is just tender, about 12 minutes. Drain.
While the rice is cooking, place the milk and sugar into a
large saucepan. Split vanilla bean lengthwise. Spread out
seeds with the tip of a paring knife. Add seeds and pod to milk
and place over medium low heat to infuse.
Add the cooked rice to the milk mixture, raise heat to medium
high and stand over the pan, (milk can boil over quickly).
When it starts bubbling, reduce heat to maintain simmer. (If it
starts to boil over, stir and remove from heat.) Cook, stirring
occasionally at beginning and more frequently near end, until
the rice is very soft and pudding is thick and homogeneous
rather than just rice suspended in liquid, about 35 minutes.
Remove from heat. Remove vanilla pod, since, dry out and
save to infuse sugar.
Transfer the pudding to a heatproof bowl. Press plastic wrap

against surface of pudding. Let cool to room temperature.
Cover bowl tightly with plastic wrap and refrigerate for up to
five days.
FOR THE APRICOTS, preheat the oven to 375 degrees F.
Cut the apricots in half. Remove and discard the pits. If the
apricots are small, cut each half into 2 wedges. If they are
large, cut each half in 3. Arrange in 1 layer, cut side up, in a
shallow baking dish.
With flat side of a knife, gently crush cardamom pods. Place in

a small saucepan with the honey and water. Bring to a boil
over high heat, whisking to dissolve all the honey. Pour over
the apricots. Bake, basting twice, until the apricots are soft,
about 25 minutes. Remove from the oven and let it cool
completely. Carefully transfer the apricots and syrup to an
airtight container. Refridgerate for up to five days.
TO SERVE, divide pudding among 6 small bowls. Top with

some apricots and drizzle with a bit of syrup.
CHAPTER 6
DRINKS & PUNCHES

WHAT IS IN THIS
SECTION
Homemade Green Smoothie

Strawberry Peach Smoothie
Mixed Berry Boost Smoothie
Hot Mulled Cider
Orange Banana Smoothie
Cantaloupe Smoothie
Banana Apple Smoothie
Nectarine Vanilla Smoothie
Dragon Fruit Lime Smoothie
Mixed Fruits Smoothie
Easy Banana Mango Smoothie
Great Strawberry & Kiwi Smoothie
A Banana Strawberry Protein Smoothie
Jungle Bird
Long Cosmo
Weissbier & Watermelon Radlers
IPA & Pink Grapefruit Radlers
Stout, Cold Brew & Pomegranate Radlers
Belgian Tripel & Orange Radlers
HOMEMADE GREEN SMOOTHIE
PREP. TIME: 5 Minutes

MAKES: 4 servings
YIELDS: 2 to 4 servings
INGREDIENTS:
2 cups milk
1 large green apple, (or red apple), chopped
1 cup packed baby spinach
1 cup plain white yogurt
1/4 cup ground flax seeds (optional)
1 tbsp liquid honey, (to taste)
Ice cubes
METHOD:
In a blender, combine the milk, fruits and vegetables and

other ingredients, (as called for); puree until smooth.
Pour into glasses, (pour green over ice); serve right away.
STRAWBERRY PEACH
SMOOTHIE
INGREDIENTS:
2 cups milk
1 cup frozen sliced peaches
1 cup frozen strawberries
1/2 cup cottage cheese
2 tbsp liquid honey
METHOD:
In a blender, combine the milk, fruits and vegetables and

other ingredients, (as called for); puree until smooth. Pour
into glasses over ice and serve immediately.
MIXED BERRY
BOOST SMOOTHIE

MAKES: 2 to 4 servings
YIELDS: 2 to 4 servings
INGREDIENTS:
2 cups milk
1 cup frozen mixed berries
1 fresh pear, chopped
2 tbsp ground flax seeds, (optional)
1 tbsp pure maple syrup, (or liquid honey)
METHOD:
In a blender, combine the milk, fruits and other vegetables

and all other ingredients, (as called for); puree until smooth.
Pour into glasses over ice cubes and serve right away.
TIP FOR KIDS:
Kids can help to measure the ingredients and add them to the
blender. Older kids can make these on their own. Chill travel
cups in the freezer, and pour in freshly made smoothies for
mornings on the run, or before sports snacks.
HOT MULLED CIDER
INGREDIENTS:
1 gallon cider
1 cup brown sugar
1 lemon, (cut in quarters)
3'' cinnamon sticks
Dash of powdered cinnamon
METHOD:
Dissolve sugar in cider and squeeze the juice from the lemon
quarters into cider before placing them in the cider. Add
cinnamon sticks and heat. Serve with a very light dash of
cinnamon in each cup.
ORANGE BANANA SMOOTHIE

INGREDIENTS:
1 cup milk
2 oranges, peeled and segmented
2 banana
1/4 cup sugar
1 pinch salt
1/2 (8 ounce) vanilla yogurt
METHOD:
In a blender, combine the milk, oranges, banana, sugar, salt
and yogurt.
Blend for 1 minute.
Insert ice cubes, and blend until smooth.
Pour into glassed and serve.

CANTALOUPE SMOOTHIE
PREP. TIME: 10 Minutes

MAKES: 1 glass
YIELDS: 1 serving
INGREDIENTS:
1 cup vanilla yogurt

1/2 cup orange juice
1/2 cup sliced cantaloupe
4 ice cubes, crushed, (or as needed)
METHOD:
Blend yogurt, orange juice, cantaloupe, ice cubes in a blender
until smooth, about 40 seconds.
BANANA APPLE SMOOTHIE

MAKES: 1
YIELDS: 1 serving
INGREDIENTS:
2 frozen bananas peeled and chopped

1/2 cup orange juice
1 large apple, peeled, cored and chopped
1/4 cup cold milk
METHODS:
In a blender combine frozen bananas, orange juice, apple and
milk.
Blend until smooth, pour into glass and serve.

NECTARINE VANILLA SMOOTHIE

INGREDIENTS:
2 large nectarine, pitted and quartered

2 frozen bananas, cut into pieces
1 large orange, peeled and quartered
2 cups vanilla yogurt
1 cup orange juice
1 tbsp liquid honey
METHOD:
Place the nectarines, frozen banana chunks, orange, vanilla
yogurt, orange juice, and honey into a blender, and blend until
smooth.
DRAGON FRUIT LIME
SMOOTHIE

MAKES: 1
YIELDS: 1 serving
INGREDIENTS:
1 dragon fruit
2tangerines, peeled and segmented
1 lime, juiced
4 leaves fresh basil
2 tbsp brown sugar
1 cup sparkling mineral water, chilled
1 cup crushed ice
METHOD:
Cut two 1/4 inch thick slices from the peeled dragon fruit to
use as a garnish; set aside.
Place the remaining dragon fruit into a blender along with the
tangerine segments, lime juice, basil brown sugar, and
sparkling water.
Puree until smooth.
Stir in the crushed ice, and pour into glassed.
Garnish with the reserved dragon fruit slices to serve.

MIXED FRUITS SMOOTHIE

MAKES: 1
YIELDS: 1 serving
INGREDIENTS:
1 cup cold milk

1 cup frozen mixed fruits
1 cup yogurt
1/8 banana
METHOD:
Combine all the ingredients in a blender and blend until it is

smooth.
EASY BANANA MANGO
SMOOTHIE

MAKES: 1
YIELDS: 1 serving
INGREDIENTS:
2 mangoes, peeled, seeded, and sliced

3 bananas, chunks
2 cup vanilla yogurt
2 cups cold milk
METHOD:
Combine mango, bananas, vanilla yogurt and cold milk in a
blender.
Blend until smooth.
Pour into a glass and serve.

GREAT STRAWBERRY &
KIWI SMOOTHIE

MAKES: 1
YIELDS: 1 serving
INGREDIENTS:
2 bananas
8 strawberries
2 kiwi
1/2 cup vanilla frozen yogurt
3/4 cup pineapple and orange juice blend
1/4 tsp sugar
METHOD:
Place the bananas, strawberries, kiwi, vanilla frozen yogurt,

and pineapple and orange juice blend, and sugar in a blender.
Blend until it is smooth.

A BANANA STRAWBERRY
PROTEIN SMOOTHIE

MAKES: 1
YIELDS: 1 serving
INGREDIENTS:
1 1/4 cups sliced fresh strawberries

2 bananas
10 whole almonds, (optional)
2 tbsp watermelons
1 cup ice cubes
3 tbsp chocolate flavored protein powder, (optional)
METHOD:
Place the strawberries, bananas, almonds, and water into a

blender; blend to combine.
Add ice cubes and puree until smooth.
Add protein powder, (if using), and mix until evenly

incorporated about, 30 to 40 seconds.

JUNGLE BIRD

MAKES: 1
YIELDS: 1 drink
INGREDIENTS:
1 1/2 oz dark rum

3/4 oz red bitter, (like Campari)
1 1/2 oz pineapple juice
1/2 oz freshly squeezed lime juice
1/2 oz Simple syrup
Pineapple frond or lime wheel for garnish
METHOD:
Add all the ingredients into a cocktail shaker with some ice.
Shake well and strain into a glass that is filled with ice cubes
or crushed ice.
Garnish with pineapple fonds or lime wheel and serve.

LONG COSMO

MAKES: 1
YIELDS: 1 serving
INGREDIENTS:
1 1/2 oz vodka
1/2 oz triple sec
1 oz Simple syrup
1 oz lime juice
1 to 2 oz pure, (unsweetened) cranberry juice
2 oz soda water
Lime wedge for garnish
METHOD:
Fill a highball glass with ice, add the vodka, triple sec, simple
syrup and lime juice. Stir to mix.
Gently and slowly pour cranberry juice over top, (pouring over
the rounded back of a spoon helps to create a gentle pour
that, “floats” on top of the cocktail).
Top with soda. Garnish with lime wedge and serve. (Stir to
mix before drinking.)
WEISSBIER & WATERMELON
RADLERS

MAKES: 2
YIELDS: 2 servings
INGREDIENTS:
1 cup watermelon juice

3 tbsp fresh lemon juice, strained
1 can (473 ml) Side Launch Wheat Beer, (or similar beer)
1/2 cup soda water
2 watermelon spears for garnish, (optional)
2 mint sprigs for garnish, (optional)
METHOD:
Combine the watermelon juice and lemon juice.
Divide mixture between 2 glasses.
Add half of the beer to each glass.
Top with the soda.
Garnish each with watermelon spears skewered with mint

sprig, if using.
IPA & PINK
GRAPEFRUIT RADLERS

MAKES: 2
YIELDS: 2 servings
INGREDIENTS:
2 tsp honey, (or white sugar)

1 cup fresh pink grapefruit juice, strained
1 can (473 ml) Bellwoods Roman Candle IPA, (or similar beer)
1/2 cup soda water
2 thin slices grapefruit for garnish
METHOD:
Dissolve honey into lemon juice; combine with grapefruit

juice.
Divide the mixture between 2 beer glasses.
Add half of beer to each glass.
Top with the soda water.
Garnish each glass with grapefruit slices, if using.

STOUT, COLD BREW &
POMEGRANATE RADLERS

MAKES: 2
YIELDS: 2 servings
INGREDIENTS:
2/3 cup pomegranate juice

1/3 cup cold brew coffee
1 can (473 ml) St-Ambroise Oatmeal Stout, (or similar beer)
1/2 cup soda water
For the garnish use Pomegranate seeds, (optional)
METHOD:
Combine pomegranate juice and cold brew coffee.
Divide the mixture between 2 beer glasses.
Garnish each glass with a small piece or a few pomegranate

seeds on a skewer, if using.
BELGIAN TRIPEL &
ORANGE RADLERS

MAKES: 2
YIELDS: 2 servings
INGREDIENTS:
2/3 cup fresh orange juice, strained

1 bottle (330 ml) Chimay White Cap, (or similar beer)
1/3 cup soda water
2 orange slices for garnish, (optional)
METHOD:
Combine orange juice and lemon juices.
Divide the mixture between 2 glasses.
Garnish each of the glasses with orange slices, if using.

CHAPTER 7
TIPS &
OTHER THINGS
WHAT IS IN THIS
SECTION
TIPS
SOUP TIPS
TIPS ON FRUITS
COOKING MEASURES
LIQUID MEASURES
MORE MEASURES
OTHER THINGS
Candied Orange Peel

TIPS
. Dr. Claude Gallant, Ph.D. Once said that, “You can wind
down with a cup of relaxing herbal tea. Taking Chamomile and
lavender have been used for generations with great success.
They smell and taste great while they help you unwind and
prepare you for sleep. They are also great for enjoying with a
great book before going to sleep.”
. Dr. Ellen Simone, ND, Tells us that, “According to the Chinese

medicine philosophy, it is important to eat with the seasons.
As the winter turns colder, it is important to balance the

external coldness with warming foods to support your health
during the winter. The temperature of the food is also
important, so having more cooked meals in the form of
soups, stews and chilli rather than cold, raw salads is essential
to optimizing your winter health.”
SOUP TIPS
. Leftovers like chicken, beef or vegetables, make a great

ingredients for homemade soup. Simply combine with chicken
or beef broth and let simmer for 30 minutes.
. For a rich, hearty soup flavour, make sure that the chicken or
beef is well browned; use a heavy gauge saucepan or a pot for
even heat distribution and perfect browning.
. Here is an easy and creative trick: change the vegetable

shape, colour or cut to add a new twist to an old soup. Cut
your vegetables in uniform pieces for even cooking.
TIPS ON FRUITS
STORING YOUR FRUITS IN THE REFRIGERATOR:
. Many of fresh fruits, including apples, berries and grapes,

will last longer if it is kept in their original packaging and
stored in the crisper of your refrigerator.
. Most berries can last in the refrigerator for up to one week.

However, it is a good idea to eat them as soon as possible so
that they don't spoil.
. Plastic bags with tiny vents or openings, help to keep fruits

fresh longer by releasing the moisture that collects in the bag.
They are great for grapes, blueberries, raspberries, cherries, or
strawberries.
DID YOU KNOW THAT: Apples can cause other fruits and
vegetables to ripen much faster. So keep them in a separate
place in the refrigerator, if possible.
FRUITS THAT NEED TO RIPEN FIRST ON THE COUNTER:
The fruits that should ripen on the counter are: Avocados,

apricots, kiwi, guava, melons, mangoes, nectarines, peaches,
papaya, plums and bananas. Once that these fruits have ripen,
you can store them in the refrigerator.
RECOMMENDED FRUIT STORAGE TIMES IN THE

REFRIGERATOR:
Here below are the list of fruits that can be stored in the
refrigerator and for how many weeks.
Apples 3 to 4 weeks
Apricots (ripe) 4 to 5 days
Avocados (ripe) 3 to 5 days
Blueberries 1 to 2 weeks
Cherries 4 to 7 days
Cranberries 3 to 4 weeks
Gooseberries 2 to 3 days
Grapefruit 2 to 3 weeks
Grapes 5 to 7 days
Guava (ripe) 3 to 4 days
Kiwi (ripe) 5 to 7 days
Mango (ripe) 5 to 7 days
Melons (ripe) 7 to 10 days
Nectarines (ripe) 3 to 5 days
Oranges 2 to 3 weeks
Peaches (ripe) 3 to 5 days
Pears (ripe) 5 to 7 days
Pineapples 3 to 5 days
Plums (ripe) 3 to 5 days
Pomegranate 1 to 2 months
Prickly pears (ripe) 1 to 3 days
Raspberries 2 to 3 days
Rhubarb 5 to 7 days
Strawberries 3 to 5 days
Watermelons 2 weeks
Please remember that this listing are guidelines. You need to
use your best judgement when deciding if a fruit is safe to eat.
QUESTION? CAN I STORE FRUIT IN A ROOT CELLAR?
Yes you can. Remember that fruit like apples can be stored in
a cool, dry, dark place like a root cellar, (or even a dark
cupboard) for about 6 months depending on the temperature
and humidity of the cellar.
IF YOU CAN'T EAT IT RIGHT AWAY, FREEZE YOUR FRUIT:
Experts tell us that most fruits can be frozen and is a delicious

way to enjoy ripe fruit all year round. Frozen fruits are great if
you are making smoothies, adding to hot cereal, using in
homemade muffins and quick breads, they can also be mixed
in yogurt, or making a fruit sauce for pancakes and waffles.
Most fruits will be fine in the freezer for up to 1 year.
COOKING MEASURES
1 tablespoon = 3 teaspoons
1 cup = 48 teaspoons
1/16 cup = 1 tablespoon
1/6 cup = 2 tablespoons + 2 teaspoons
1/8 cup = 2 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
2/3 cup = 10 tablespoons + 2 teaspoons
1 cup = 16 tablespoons
LIQUID MEASURES
1 ounce = 2 tablespoons
8 ounces = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 quarts = 1 gallon
MORE MEASURES
1 dash =1/16 teaspoon

2 dash = 1 pinch
1 pinch = 1/8 teaspoon
8 pinches = 1 teaspoon
1 peck = 8 quarts
1 bushel = 4 pecks
OTHER THINGS
CANDIED ORANGE PEEL
Cut orange peel into haves or quarters.
Let stand overnight in one quart of water and 1 tbsp of salt.
Next day, strain and wash away salt, scrape of inner white of
peel with a spoon.
Simmer in clean water, changing water frequently until the

water has no bitter taste, (from 8 to 10 minutes).
When peel is tender, drain and cut peel into strips.

Add peel to syrup, (ingredients below), and simmer until peel
is transparent.
Drain, roll in granulated sugar and allow to dry well.
FOR THE SYRUP:
2 cups sugar
1 cup water
1 tsp cream of tartar
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2022 - George Felfoldi (eBook-Cooking) - Vintage Recipes

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2022 - George Felfoldi (eBook-Cooking) - Vintage Recipes

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VINTAGE

Please feel free to distribute this e-Book,

Vintage Recipes (2022) 1st. Edition

THIS e-BOOK IS DEDICATED

The Toronto Public Library

Dr. George F. Felfoldi

Dr. George Felfoldi is an Independent

The Healing Powers Of Blueberries

The Science of Mind Transformation

Bed Bugs In The Woodwork

From My Table Cookbook

Do Not Stop Cooking

Farmer's Wife Olde And New Tyme Recipes

Cooking Through A Pandemic

Blue Mountain Cookbook

SOUPS & STEWS

American Styled Mushroom Soup

COOKING TIME: 35 minutes

4 tbsp unsalted butter

In a separate small bowl, whisk the milk and your flour

COOKING TIME: 25 minutes

2 1/2 cups wide egg noodles

In a large saucepan, combine the broth, salt, pepper, and

Gradually add to soup, stir constantly. Stir in noodles and

COOKING TIME: 3 Hrs 40 minutes

2 1/2 lbs leeks

Meanwhile, prepare the leek bottoms by trimming off the

Set a colander in a bowl. Use a skimmer spoon to transfer all

Add the remaining sliced leeks, chicken, and thyme. Simmer

PREP. TIME: 15 minutes

1 large onion, chopped

In a large cooking pot, combine onions, carrots, potatoes,

Using an immersion blender in pot or transferring soup in

Stir in the cream and more water, if necessary, to thin to

PREP. TIME: 20 minutes

2 tbsp butter, (or margarine)

In a large, deep cooking pot, melt butter over medium high

scraping up any bits that is stuck to the pot. Reduce heat to

In a saucepan or microwave safe measuring cup, heat 1 1/2

Uncover stew, increase heat to medium and stir in potatoes.

PREP. TIME: 15 minutes

1/4 cup vegetable oil

Stir in mushrooms and continue to cook for a few minutes.

Cover and simmer until barley is tender, about 50 minutes.

PREHEAT OVEN: 400 degrees F.

1 (8 ounce) package fresh mushrooms, halved

Preheat your oven to 400 degrees F.

Mix the mushrooms, 1 minced clove garlic, rosemary, salt

Roast the mushrooms in the preheated oven until golden

Combine the mushroom mixture and the onion mixture in the

Return the blended mixture to the pot. Stir the remaining

PREP. TIME: 10 minutes

1/4 cup butter, (or margarine)

Reduce heat to medium low and continue to cook, stirring

Add thyme bundle and garlic cloves, then pour in 4 cups

Puree soup with an immersion blender until smooth and thick.

PREP. TIME: 10 minutes

1 lbs uncooked, boneless chicken breasts, cubed

In a pot brown the chicken in hot oil or in a large saucepan.