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3/4 inch thick salmon steaks 6 Tbsp melted butter Salt and pepper to taste Lemon Wedges Season with a mixture of chopped parsley, dill, chives, marjoram Lemon juice Preheat broiler. Brush 2 tablespoons of butter over steaks. Mix remaining butter with herbs and juice. Place steaks on broiler pan and place seasonins on top each side. For the last minute of cooking, pour on the butter mixture. Great served with freshly cooked fiddleheads.

1 cup whole wheat flour ½ cup all-purpose flour ½ tsp. salt 2 tbsp. melted butter ½ cup rolled oats 1/3 cup raisins 1 tbsp.sugar ¾ cup water 2 tsp. baking powder Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins and water, adding more water if needed to make a sticky dough. Pat into greased pie plate and bake at 400 F for about 20 minutes or until browned. Cut into wedges. Submitted by Wayne Rostad to “Sing For Your Supper Cookbook. Ottawa Valley Country Music Hall of Fame Cookbook

¾ cup of butter ¾ cup of brown sugar 1 package of milk chocolate chips 1 package of white chocolate chips Soda crackers Line a cookie sheet with tinfoil and cover with soda crackers. In a sauce pan place butter and sugar and cook until it boils. Pour over crackers and place in 400 degree oven for 5 minutes ONLY. Bring out of oven and pour all the chocolate chips over the crackers. Use the back of a spoon, warmed in hot water, to spread. Place in the freezer for one hour and then remove and break into pieces.

2 lb Beef chuck or Stewing beef, cut into 1 or 2 inch cubes 1/3 cup dry bread crumbs 1 tsp salt 1/8 tsp pepper 1 large onion, cut into eighths 3 carrots, cut into 4 inch strips 4 stalks celery, cut into 1 inch pieces 1 tsp leaf basil 1/3 cup quick-cooking tapioca 4 oz can sliced mushrooms (undrained) 1tsp Worcestershire sauce 2 (10 3/4 oz) cans tomato soup 1 cup water Wipe beef cubes well. Combine bread crumbs with salt and pepper; toss with beef. Place coated beef cubes into the crockpot and add remaining ingredients. Stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6.

Ingredients: • 1 (21 ounce) can apple pie filling • 1 tablespoon ground cinnamon • 4 thick centre-cut loin pork chops • 2 tablespoons maple syrup • 2 cups cornflake crumbs Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan. 2. Mix together the apple pie filling and cinnamon in a bowl. 3. Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan. 4. Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes.

1 pkg. (1 kg) hash browns, thawed 1 can (284 ml) cream of celery soup 2 C sour cream ½ C grated Parmesan cheese 2 ½ C cooked ham, chopped 1 C shredded sharp cheddar cheese (divided) Combine the hash browns, soup, sour cream, Parmesan cheese, ham and ½ C cheddar cheese. Place in a greased baking dish and bake at 350°F for 40 minutes. Then, sprinkle with the remaining ½ C cheddar cheese and bake for 5 minutes.

2 tbsp. butter ½ C chopped onions 3 C chopped cauliflower 2 C chicken broth ½ C flour 3 C milk 1 ½ C shredded cheese Melt the butter in a large saucepan and add the onion and sauté until clear. Add the chicken broth and cauliflower. Bring to a boil and reduce the heat and simmer for 15 – 20 minutes. Mix the flour and 1 C milk together and add to the cauliflower mixture and add the remaining 2 cups of milk. Cook over a medium heat until the mixture boils and thickens. Add the cheese about 5 minutes before serving.

Bread: 1/3 C butter, melted 1 C white sugar 3 tbsp. lemon juice 2 eggs 1 ½ C flour 1 tsp. baking powder ½ tsp. salt ½ C milk 1 C fresh or frozen blueberries ½ C chopped walnuts 2 tbsp. grated lemon rind Glaze: 2 tbsp. lemon juice ¼ C white sugar Bread: combine the butter, sugar (1st amount), lemon juice and eggs and mix well. Combine the dry ingredients and add to the sugar mixture alternately with the milk, beating well after each addition. Fold in the blueberries, walnuts and lemon rind. Spread the batter in a greased 8X4" loaf pan and bake at 350°F for approximately 1 hour. Cool for 10 minutes before removing from pan to a wire rack. Glaze: combine the lemon juice and sugar (2nd amount) and drizzle over the warm bread.

2 C cooked rice 2 C cooked ham, cubed 1 (398 ml) can crushed pineapple, undrained ½ C brown sugar 1 tbsp. lemon juice 1 tsp. dry mustard Combine all the ingredients. Spoon into a greased baking dish and bake (uncovered) at 350°F for about 30 minutes.

1 C butter, softened ¾ C brown sugar ½ C white sugar 1 tsp. vanilla 2 eggs 2 ¼ C flour 1 tsp. baking soda 1 pkg. (225 g) white chocolate chips 1 pkg. (225 g) milk chocolate chips ½ C semi-sweet chocolate chips, melted Mix the butter, sugars & vanilla until creamy. Beat in eggs, one at a time. Combine the dry ingredients, stir into the butter mixture and mix well. Fold in the white & milk chocolate chips. Drizzle in the melted semi-sweet chocolate chips stirring to create a marble effect. Drop dough onto parchment lined cookie sheets. Bake at 350°F for 10 – 12 minutes or until golden and set.

Crust: 5 tbsp. soft butter 1/3 C brown sugar 1 C flour ¼ C chopped pecans or walnuts Filling: ½ C white sugar 8 oz. pkg. cream cheese, softened 1 egg 2 tbsp. milk 2 tbsp. lemon juice ½ tsp. vanilla Crust: Cream the butter and brown sugar together. Add the flour and nuts and mix well. Set aside 1 C of crumbs. Press the remaining crumbs into an 8ʺ pan and bake at 350°F for 12 minutes. Filling: Cream the sugar and cream cheese together. Add the egg, milk, lemon juice and vanilla & mix well. Pour over the baked crust and sprinkle with reserved crumbs. Return to oven and bake for an additional 25 minutes. Cool at room temperature. When cooled, place in refrigerator and when completely chilled, cut into diamond shapes.

Base: 1/2 C butter 2 C flour 1 C brown sugar 1 C pecan pieces Caramel Layer: 2/3 C butter 1/2 C brown sugar Topping: 1 C milk chocolate chips Base: combine the butter, flour, and brown sugar until the mixture forms fine crumbs.  Press the mixture into an ungreased 9″ x 13″ pan.  Sprinkle the crust with the pecan pieces. Set aside. Caramel Layer: combine the butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute.  Drizzle the mixture evenly over the crust.  Bake for 20 minutes at 350°F. Topping: immediately after removing the pan from the oven, sprinkle with chocolate chips and let stand for 5 minutes for the chips to melt; then spread evenly over the bars.  Let the bars cool before cutting.