Author: Ruth

Pineapple Casserole

Serves: 6 – 8
Executive Chef Gregory Van Horn (Broadway Palm Dinnertheatre)

Ingredients:

  • 3/4 cup butter
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 20 0z can crushed pineapple, well drained
  • 1 1/2 tsp lemon juice
  • 4 cups firmly packed cubed white bread (crusts removed)

Instructions:

  1. Preheat oven to 350 degrees
  2. In a mixing bowl, cream butter and sugar
  3. Add eggs one at a time, making sure to mix after each addition
  4. Stir in pineapple and lemon juice, fold in bread crumbs
  5. Spoon mixture into a greased 2 quart baking dish
  6. Bake casserole uncovered for 40 – 45 minutes or until golden brown
  7. Serve warm

 

 

Mango Scallop Skewers with Spinach Toss

Serves: 4
Source: Chatelaine

Ingredients:

  • 24 frozen jumbo scallops, thawed
  • 1 mango, peeled, pitted and cut into 16 – 3/4 inch cubes
  • 2 Tbsp butter melted
  • 2 Tsp mustard

Spinach Toss

  • 6 cups baby spinach
  • 1 sweet red pepper, julienned
  • 1/3 cup julienned peeled mango
  • 1/4 cup thinly sliced red onion
  • 2 Tbsp olive oil
  • 2 Tsp lemon juice
  • 1 Tsp Dijon mustard
  • pinch each of salt and pepper

Instructions:

  1. Alternately thread 3 scallops and 2 mango cubes onto each of 8 metal or soaked wood skewers
  2. In small bowl, gradually whisk butter into mustard; brush half over 1 side of skewers.  Place buttered side down on greased grill over medium high heat.  Close lid and grill for 2 minutes.  Brush with remaining butter mixture; turn and grill until scallops are opaque, about 2 minutes. (to cook in oven – on greased foil lined baking sheet in 400F (200C) oven, bake skewers, turning once, until scallops are opaque – about 4 minutes)
  3. Meanwhile, combine spinach, red pepper, mango and red onion; arrange on platter
  4. Whisk together oil, lemon juice, Dijon mustard, salt and pepper; drizzle over salad.
  5. Top with skewers
  6. …
  7. …

Mediterranean Kale Salad

Serves: 8 – 10

Source: Chatelaine
Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tsp liquid honey
  • 2  cloves garlic minced (can use less if desired)
  • 1/2 Tsp pepper
  • Pinch salt
  • 10 cups stemmed kale, thinly sliced
  • 2 cups cherry tomatoes halved
  • 1 can (14 oz) water packed artichoke hearts, drained, rinsed and thinly sliced
  • 1 cup shaved romano cheese or parmesan cheese

Instructions:

  1. In large bowl, whisk together oil, vinegar, honey, garlic, pepper and salt
  2. Add kale, tomatoes and artichoke hearts; toss to coat.
  3. Cover and refrigerate, tossing occasionally, until kale begins to soften slightly – about 2 hours.  You can make ahead and refrigerate up to 24 hours.
  4. Toss salad and sprinkle with cheese before serving.

Chicken and Broccoli

Serves: 6

Source: ?

Ingredients:

  • 2 bunches fresh broccoli or 1 10- oz frozen
  • 3 cups sliced chicken (6 – 8 pieces breast cooked and deboned)

Sauce

  • 2 cups cream of chicken soup (condensed)
  • 1 cup mayonnaise or salad dressing
  • 1 tsp lemon juice
  • 1/2 tsp curry powder

Topping

  • 3/4 cup shredded sharp cheddar cheese
  • 1 cup buttered bread crumbs
  • parmesan cheese to sprinkle on top

Instructions:

  1. Cook broccoli until tender and arrange on bottom of 11″ x 7 1/2″ pan
  2. Place chicken on top of broccoli
  3. Pour sauce over chicken and broccoli
  4. Sprinkle cheddar cheese on top, then buttered bread crumbs and parmesan cheese
  5. Bake for 25 – 30 min @ 350F

Old Fashion Sausage Dressing

Serves: 8 – 10

Source: Audry Stafford
Ingredients

  • 1 lb sausage meat (Maple Leaf)
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 8 cups day old bread crumbs
  • 1 Tsp salt
  • 1 cup milk
  • 1 egg beaten
  • 1/4 cup chopped parsley

Instructions:

  1. Crumble sausage meat and cook until pink disappears
  2. Add onion, celery and cook until transparent
  3. Add to bread crumbs in a large bowl/pan
  4. Sprinkle with salt and add parsley
  5. Combine milk and egg and then add to other ingredients
  6. Mix well and pour into greased or foil lined casserole – cover top
  7. Bake at 350F until heated through – approx 40 min

Turnip Puff

Serves: 6 -8

Source: Marlene Kiley

Ingredients:

  • 1 good size turnip, cooked in salt water, drain well and mash
  • Blend in 2 Tbsp butter
  • 1/4 cup flour
  • 1 Tsp baking powder
  • 2 eggs separated
  • dash salt
  • 1 cup course soft bread crumbs
  • 1 Tsp butter melted
  • dash of paprika

Instructions:

  1. Boil and mash turnip
  2. Separate eggs and beat egg yolk.
  3. Add butter, flour, baking powder and egg yolk to hot turnip
  4. Cool completely.  This part can be done ahead.
  5. Beat egg whites with dash of salt and fold into cooled turnip mixture
  6. Turn into greased casserole
  7. Mix bread crumbs and melted butter
  8. Sprinkle over turnip and add paprika
  9. Bake in 375F oven for 40 minutes
  10. …

Spiced Cranberry Mold

Serves: 10 – 12

Source: Eleanor Pickett

Ingredients:

  • 12 Oz bag fresh cranberries
  • 1/2 cup Sugar
  • 2 small pkg orange or lemon Jello
  • 1 1/2 cups boiling water
  • 1 cup cold water
  • 1 Tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp cloves
  • 1 orange, sectioned and diced
  • 1/2 cup chopped walnuts
  • Orange slices and curly lettuce for decoration…

Instructions:

  1. Place the cranberries in a food processor – chop finely
  2. Mix cranberries with sugar and set aside
  3. Dissolve Jello in boiling water.  Add cold water, lemon juice and spices
  4. Chill Jello until slightly thickened
  5. Fold into cranberry mixture, oranges and walnuts
  6. Spoon into 5 cup mold
  7. Chill until firm
  8. Unmold and garnish

Pork Tenderloin

Serves: 8

Source: ?

Ingredients:

  • 2 Tsp (10 ml) Seasoning salt
  • 1/4 Tsp (1 ml) Curry powder
  • 1/4 Tsp (1 ml) Chili powder
  • 1/4 Tsp (1 ml) Pepper
  • 3 lbs (1.4 kg) 2 large Pork tenderloin

Peach sauce

  • 2 Tbsp (30 ml) Water
  • 19 0z (540 ml) Canned Peach pie filling, chopped
  • 2 Tbswp (30 ml) White vinegar
  • 1/8 Tsp (.5ml) Ground nutmeg
  • 1/8 Tsp (.5ml) Ground cloves, scant measure

Instructions:

  1. Combine first four ingredients in bowl
  2. Coat pork in spice mixture.  Place in small roaster. Cover
  3. Bake in 325 degree (160C) oven for 50 – 60 minutes until no pink remains – meat thermometer should reach 160 F (70C)

Peach Sauce

  1. Pour water into roaster after removing tenderloin.  Stir to loosen all bits of pork and drippings.  Pour into saucepan.
  2. Add pie filling, vinegar, nutmeg and cloves.  Heat, stirring often until hot.  Makes 2 cups (500 ml) sauce.
  3. Cut pork into slices and serve with sauce….

Continental Chicken

Serves: 4 – 12

Source: Company’s Coming

Ingredients:

  • Boneless, skinless chicken breast halves.  The number depends on the size of casserole dish or slow cooker you have
  • 1 can whole cranberry sauce – 1 1/4 cup (300ml) – I use the whole tin
  • 1 envelope dry onion soup mix.  Mix the contents of the envelope and use 1/2 of the 1.4 oz envelope
  • 1/2 (125 ml) cup French salad dressing
  • 1 Tbsp (15 ml) granulated sugar (optional)
  • 1/8 Tsp (.5ml) ground pepper

Instructions for baking:

  1. Rinse chicken breasts and put them in an ungreased casserole dish
  2. Mix the 5 ingredients in a bowl and then spoon them on top of the chicken
  3. Cover the dish and bake in the oven at 325 degrees (160C) for 1.5 to 2 hours

Instructions for slow cooker:

  1. Arrange chicken in slow cooker
  2. Mix the 5 ingredients in a bowl and then spoon them on top of the chicken
  3. Cover and cook on Low for 8 – 10 hours or on High for 4 – 5 hours

Serving suggestion

Serve with rice as the sauce gives the rice a nice flavour and seasonal vegetables

Chicken Mandalay

Serves: 4

Source: Susan Goulin

Ingredients:

  • 2 lbs boneless chicken breast, cut in cubes
  • 3 Tbsp flour
  • 1 Tbsp curry powder
  • 4 Tbsp vegetable oil
  • 1 Tsp salt

Sauce

  • 2 Medium onions, chopped
  • 2 Tbsp butter
  • 2 cups apricot baby food
  • 1/2 Tsp salt
  • 2 Tbsp curry powder
  • 8 Tsp vinegar
  • 4 Tbsp honey

Instructions:

  1. Mix dry ingredients with chicken in a Ziploc bag and shake to coat the chicken
  2. Brown the chickem in the oil
  3. Place in a large covered casserole dish
  4. Combine sauce ingredients in a small saucepan and bring to a boil.  Simmer for 5 minutes
  5. Pour over the chicken in the casserole
  6. Bake covered @ 350 degrees for 30 minutes

Serving suggestions:

Serve alongside rice and green beans or broccoli and naan bread.