1 pound sliced bacon 1 medium sweet onion chopped 9 large eggs lightly beaten 4 cups of frozen shredded hashbrown potatoes thawed. 2 cups shredded cheddar cheese 1 1/2 cup small curded cottage cheese 1 1/4 cup shredded Swiss cheese Preheat oven to 350 F. Grease a 9x13 baking dish. Heat large skillet over medium-high heat. Cook and stir bacon and onion until bacon is evenly brown, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, cheddar cheese, cottage cheese and Swiss cheese. Pour mixture into the prepared baking dish. Bake in the pre-heated oven until eggs are set and cheese is melted, about 45-50 minutes. Let stand 10 minutes before cutting and serving.

Cook, cool and slice into a baking dish 6 potatoes Season with Salt and pepper Sprinkle with 1/4 cup chopped celery 1 tablespoon chopped parsley Mix 2 tablespoons tarragon vinegar 2 tablespoons cider vinegar 1/4 cup olive oil or bacon fat 1 thick slice lemon Heat to the boiling point. Remove the lemon and pour the dressing over the potatoes. Cover and let stand in a 350 F oven until heated (about 10 minutes)

Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings: 6 Ingredients 1/3 cup full-fat plain Greek yogurt 1/4 cup extra virgin olive oil 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed 6 garlic cloves, chopped 2 shallots, chopped 1 tablespoon paprika or n smoked paprika 1 tablespoon chopped fresh oregano chili flakes, Kosher salt, and black pepper 2 English cucumbers or Persian cucumbers, chopped 1 avocado, diced 2 tablespoons lemon juice 1/4 cup fresh dill, chopped 6 ounces crumbled feta cheese 1-2 cups Tzakiki sauce (Recipe to Follow) lettuce, peperoncini (pickled banana peppers), onion, tomatoes, and pitas, for serving GINGER TAHINI 1/2 cup tahini (available at Bulk Barn) 2 teaspoons grated ginger 1 clove garlic, grated 2 teaspoons soy sauce 1 tablespoon lemon juice 2 teaspoons honey Instructions 1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator. 2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. 3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper. 4.To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzaziki sauce. Drizzle over the tahini. Tzitziki Recipe 1 cup whole-fat Greek yogurt • 1 Tbsp. extra-virgin olive oil • Juice of 1/2 lemon • 1/2 cup finely chopped cucumber • 2 cloves garlic, finely chopped • 1 Tbsp. chopped fresh dill • Kosher salt • Freshly ground black pepper • Pinch of crushed red pepper flakes • Pita and vegetables, for serving (optional) Directions • Step 1 In a medium bowl, combine yogurt, oil, and lemon juice. Add cucumber, garlic, and dill; season with salt, black pepper, and red pepper. • Step 2 Serve with pita and vegetables (if using). • Step 3 Make Ahead: Tzatziki can be made 4 days ahead. Transfer to an airtight container and refrigerate.

Wash, discarding imperfect ones 2 pounds beans. Cover with two quarts of water. Bring to the boiling point, boil 2 minutes then let soak 1 hour or more. Without draining, cook slowly until the skins burst when you take a few on the tip of a spoon and blow on them. Drain, reserving the cooking water. Fry 1/2 pound of fat salt pork or bacon. Let stand 2 minutes, drain, and cut 1-ich gashes every 1/2 inch without cutting through the rind. Put the beans in the bean pot. Push the pork down into the beans until all but the rind is covered. Mix 2 teaspoons salt 1 cup molasses 1 cup maple syrup 1 teaspoon dry mustard 2 tablespoons sugar, brown or white Add 1 cup of the reserved water and bring to the point. Pour over the beans and add enough more water to cover the beans. Cover the bean pot. Bake 6 to 8 hours at 250 F. Add water as needed to keep the beans moist. Uncover the last hour of baking so that the rind will be brown and crisp. To flavour the beans with onion, rub the inside of the pot with onion and add a few slivers of onion. If you like a pronounced onion flavour, put a peeled onion in the pot with the beans and remove it when you serve the beans.

Cook until the fat melts 3 slices bacons, diced. Add 3 tablespoons chopped onion 2 tablespoons chopped celery 2 tablespoons chopped parsley 3 tablespoons chopped green pepper Cook and stir until the onion is yellow Add 1 tablespoon flour Stir until the flour is slightly brown. Add 4 cups tomatoes, cooked or canned 1 teaspoon salt few grains cayenne 1 teaspoon chili powder Cook until thick. Add 3 cups cooked shrimp, broken in pieces. Stir well. Heat. Taste and add more seasonings, if needed. Serves 8.

2 cups coke cola 2 cups ketchup 1/2 cup cider vinegar 1/2 of a large onion finely chopped 1 1/2 TB black pepper 1/4 cup brown sugar 3 tsp salt 3 TB chilli powder 2 TB minced garlic 2 TB Dijon mustard or 1 tsp dried mustard 2 TB butter Bring all ingredients to a boil. Reduce heat and simmer for one to two hours, stirring occasionally.

1 1/4 pounds runner beans or green beans (trimmed) 1/4 cup olive oil 1 to 2 garlic cloves, chopped 4 green onions, chopped salt and pepper to taste zest and 1 lemon 1/4 cup chopped dill juice of 1 to 2 lemons Add beans to boiling salted water. When beans come back to a boil, reduce heat and simmer until tender crisp, about 5 to 8 minutes. Drain. Add olive oil to skillet over medium heat. When oil is hot, add garlic and green onions and cook for 2 to 3 minutes. Add drained green beans. Season with salt and pepper. Cook until coated in mixture, about 2 to 3 minutes. Add lemon zest and dill. Toss to Combine. Add juice of lemon. Toss to combine. Taste and adjust seasoning, adding more lemon juice to taste.

For the salad 1 bunch chopped kale, stems removed pinch of salt 1 cup of strawberries, sliced 1 avocado, diced 1/3 cup of shredded parmesan or feta cheese For Dressing 2 Tbsp 1 tsp 1/2 tsp poppy seeds salt and pepper to taste Add chopped kale to a large bowl and sprinkle with sea salt. Massage kale with your hands until leaves are darker in color and tender to avoid bitter taste. Add sliced strawberries, avocado, walnuts, parmesan cheese, and gently toss. In a small jar that has a lid, add ingredients for dressing and give it a good shake until combined. Pour dressing over salad when ready to be served.

1 pound large scallops 4 ounces thinly sliced prosciutto toothpicks 2 tablespoons olive oil ¼ teaspoon freshly ground black pepper 3 tablespoons white wine Wrap each scallop with a thin slice of prosciutto and secure with a toothpick. Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes. Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.

4 Shanks 1 Tbsp olive oil 1 onion chopped 2 large carrots 7 cloves garlic, minced 5/8 bottle red wine 5/8 of a 28 ounce can of tomato with juice 10 oz can chicken broth 10 oz can beef broth 1 tbsp chopped rosemary 1 1/4 tsp fresh chopped thyme Brown lamb on all sides. Transfer to a plate. Add onions, carrot, garlic to pot. Sauté for 10 minutes. Stir in wine, tomatoes, and broths. Season with rosemary and thyme. Submerge shanks. Bring to boil on medium low heat. Cover and simmer for 2 hours. Remove from oven and simmer for 20 minutes longer. Put shanks on platter in a warm oven. Boil juices 15 minutes until thickened.

2 pounds of stewing meat (cut up) 2 Tbsp of cooking oil 3 cups boiling water 2 tsp of salt 1/4 tsp pepper 2 mediums onions (cut up) 3 cups of cut up potatoes 2 cups cut up carrot 1 cup frozen peas Combine meat and cooking oil in large heavy pot. Brown the meat. Pour water over top almost covering meat. Add salt and pepper. Cover. Bring to a boil. Allow to simmer for 1 1/2 hours until tender. Cut onions into fairly large pieces. Add to meat. Peel and cut potatoes. Add to pot. Peel carrots. Cut in pieces not quite as large as potatoes. Add, cover, bring to a boil again. Allow to simmer for 30 minutes until vegetables are tender. Stir in peas. Bring to a boil once more. Boil for 2-3 minutes. If stew appears too dry add more water. Remove from heat. Serves 6-8.

1 small cabbage 2 Tbsp butter or margarine 1 quarter cup chopped onion 12 ounces canned corned beef 3 Tbsp butter or margarine. 3 Tbsp all purpose flour 1 1/2 cups milk 1/2 tsp of salt 1/8 tsp of pepper 2 Tbsp of butter or margarine for topping 1 cup dry bread crumbs cut cabbage in half. Cut each half into three pieces. Remove core. Boil in salted water for 20 minutes. Drain. Put in the bottom of 1 1/2 quart casserole. Melt butter in frying pan. Add onion or corned beef. Sauté breaking up beef until onions are clear. Poor over cabbage. In medium sized sauce pan melt butter. Stir in flour. Add milk, salt, and pepper. Bring to a boil stirring. Pour over meat. In a small sauce pan melt butter. stir in crumbs to blend. Sprinkle over top. Bake uncovered in 350 F oven for 30 minutes.