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2 cups flour 6 tsp. baking powder 1/4 cup sugar 1 1/2 tsp. salt 2 eggs, beaten 1 3/4 cup milk 1/4 cup oil Sift together flour, baking powder, sugar and salt. Combine egg, milk and oil. Add to flour mixture. Stir just enough to moisten dry ingredients. (batter should be lumpy) For each pancake, pour about 2 tbsp. batter on a preheated griddle. When bubbles appear on surface and edges are brown, turn and cook on second side.

1 C milk 1 C strawberry yogurt 1/4 C honey 1 banana, cut into chunks 8 strawberries In a blender, combine yogurt, milk, honey and banana. Process until smooth. Gradually add strawberries. Process until smooth. Serve immediately. Makes about 3 cups.

4 lbs (about 12 medium) potatoes, cooked & mashed 1 - 8 oz pkg. cream cheese 1 C sour cream 2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder Combine all of the ingredients and mix well and place in a greased casserole. Bake at 350 degrees until golden brown (about 1 hour).

2 cans water chestnuts 1 lb bacon, cut strips in half Toothpicks 1 cup honey 2 cups brown sugar 5 oz soya sauce 2 tsp garlic powder 1/2 tsp ginger Wrap each water chestnut with strip of bacon and skewer with a toothpick. Arrange in the bottom of a 9X13 inch baking dish. Combine the last five ingredients as the sauce and pour over the water chestnuts/bacon. Bake in a 350°F oven for 1 1/2 hours. Let appetizers cool for about 20 minutes before trying to eat them, they are very hot! All of the extra sauce left in the bottom of the pan is great in a stir-fry.

6 oz jar cherries Milk 1/4 cup butter 1 cup brown sugar 1 egg, beaten 2 cups flour 2 tsp baking powder 1/2 tsp salt Drain the cherries, saving the juice in a measuring cup and add enough milk to make 1 cup. Cream together the butter and sugar and add the beaten egg. Mix together the flour, baking powder and salt. Stir the liquid into the creamed mixture alternately with the flour mixture. Chop the cherries and add to mixture. Pour into loaf pan. Important: let stand in pan 20 minutes. Preheat oven to 350°F. Bake approximately 50 minutes.

3 cups mashed potatoes salt, and any other seasoning desired 1 egg yolk 1 stiffly beaten egg white hot milk to moisten 2 tbsp. melted butter Directions To mashed potatoes, add egg yolk, hot milk, melted butter, salt, and any other seasonings desired. Beat well. Then fold in stiffly beaten egg white. Pile lightly into a buttered baking dish. Bake at 350°F. oven for 30 minutes, or until puffy and golden brown.

1 1/2 cups brown sugar 1/2 cup melted margarine 2 eggs 1 cup sour milk 1 cup flour 1 tsp baking powder 1 tsp baking soda (mix well into flour) 2 1/2 cups raw diced rhubarb 1/2 cup white sugar mixed with 1tsp cinnamon Mix first 8 ingredients and pour into 9X13 inch pan. Top with white sugar cinnamon mixture. Bake at 350 degrees F for 40 minutes.

Ingredients: • 1 pound crabmeat • 1/2 cup dry bread crumbs • 1 egg, beaten • 1 tablespoon mayonnaise • 1 teaspoon prepared Dijon-style mustard • 1 teaspoon Worcestershire sauce • 1 tablespoon Old Bay Seasoning • 2 tablespoons butter Directions: 1. In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes. 2. Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm. 3. Serve with rice and a green salad

Ingredients: • 1 bunch cilantro leaves, chopped • 2 cloves garlic, chopped • 2 cups honey • juice from one lime • 4 salmon steaks • salt and pepper to taste Directions: 1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly. 2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes. 3. Preheat an outdoor grill for high heat. 4. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Ingredients: • 1 (3 pound) boneless beef chuck roast • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted • 1 (14 ounce) can beef broth • 1/3 cup dry sherry • 1 envelope onion soup mix Directions: 1. Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast. 2. Cover and cook on Low until meat is tender, 8 to 9 hours.

1 cup water 3/4 cup sugar 3 Tbsp corn starch few drops of food colouring (depending on how dark you want it and what fruit you are using) 2 or 3 cups of Strawberries, raspberries and peaches (depending on size of pie shell) 1 cooked pie shell Directions: Prepare fruit to bite size and set aside. Use double boiler or wire difuser and bring to a boil the liquid ingredients, stirring constantly until thick and clear. Stir in the required food colouring and stir then let cool for 5 to 8 minutes. Add fruit, stir well, place in pie shell and chill for about 1 hour and serve. Good with Ice cream, cool whip or whatever topping you wish

6 Medium unpeeled potatoes 1/3 cup French vinaigrette ¼ cup finely chopped onion ¼ cup finely chopped chives ¼ cup chopped sweet pickle 2 hard boiled eggs 1 tsp salt 1/8 tsp. pepper ¼ cup mayonnaise Directions: Cook the potatoes until tender. Peel and dice potatoes and mix with remaining ingredients. Reheat on low burner and garnish with chopped chives. Serve at once.