Search Results

1 Cup of butter 1 Cup of brown sugar 1 Cup of silvered almonds 6 Teaspoons of sesame seeds Graham crackers Line a cookie sheet with foil (dull side up) Cover the pan with graham crackers (wafers) Heat the ingredients on stove top until bubbly. Pour over wafers. Bake 350 degrees F. Cool for 15 minutes and slice.

2 acorn squash 1 Tbsp butter 1/4 tsp. salt Pinch of pepper 2 Tbsp maple syrup Cut each squash lengthwise into quarters. Remove seeds. Lay squash slices on tinfoil on a rimmed baking sheet, cut side up. Brush with butter. Sprinkle with salt and pepper. Drizzle with maple syrup. Bake at 375°F for 45 minutes, until tender.

1 lb cranberries, washed 1 large orange, washed 1 C white sugar Place the cranberries and unpeeled orange through a food chopper using medium blade. Drain all of the juice. Mix in the sugar. Let stand for 24 hours, covered, in refrigerator before serving. Serve with turkey.

1 lb ground beef (produced by the great beef farmers of Pontiac County & Eastern Ontario) 1/2 C raw rice 3 tbsp chopped onion 1/4 tsp poultry seasoning 1/4 tsp pepper 1 tsp salt 2 cans tomato sauce (small sized cans) 1 C water Combine the first 6 ingredients and form into 10 - 12 small patties. Brown them lightly. Drain off any excess fat and add tomato sauce and water. Cover tightly and simmer 50 minutes or until rice is tender.

Make a cup of strong coffee, 2 tsp. instant coffee to one cup of boiling water. Let stand. 2 cups white sugar 1 3/4 cups flour 3/4 cup cocoa 3 tsp. soda 2 tsps baking powder 1 tsp salt 2 eggs 1 cup sour milk 1/2 cup vegetable oil 1 tsp vanilla Mix together in a bowl and pour into a greased bunt pan. Bake at 350° for 45 min.

1 bag (16 oz.) baby carrots 4 to 6 russet potatoes, peeled and cubed 2 to 3 lb. beef roast 1/2 onion, thinly sliced 1 cup Italian salad dressing Place carrots and potatoes in bottom of greased 6 quart slow cooker. Place beef over top. Lay onion slices on top of roast. Pour dressing over meat. Cover and cook on low heat 8 to 10 hours.

1 1/2 C graham cracker crumbs 1/2 C melted butter 1 1/2 C icing sugar 1/2 C soft butter 1 egg 1 tsp vanilla 1 small can pineapple, well drained 1 C whipping cream, whipped Combine graham cracker crumbs with the melted butter. Reserve 1 tbsp of crumbs. Press crumb mixture into a 9" pan and bake at 325 degrees for 15 minutes. Remove from oven and cool. Beat icing sugar, soft butter, egg and vanilla until thickened. Pour over cooled crumb base. Fold pineapple into whipped cream and spread over the icing sugar layer. Sprinkle the reserved crumbs over the top.

12 ripe tomatoes, peeled & chopped fine 2 1/2 C white sugar 2 C vinegar 1 tsp cinnamon 1 tsp salt 1 tsp cloves Boil tomatoes and sugar together for 1 hour. Add vinegar and spices. Boil until thick (about 1/2 hr or so). Pour into hot jars. Yield: about 7 pints.

1 1/3 c. graham wafer crumbs 1 cup peanut butter 1 3/4 cups icing sugar 1/2 cup melted margarine Topping: 1 cup chocolate chips 3/4 cup peanut butter Mix first 4 ingredients together and press into a 9X13 pan. Melt chocolate chips and mix in the peanut butter. Spread mixture over bottom layer and refrigerate at least 2 hours before cutting. This freezes well but cut before freezing.

2 (500 g) ground breakfast sausage 12 eggs 1 can cream of mushroom soup 1 cup milk 1 can sliced mushrooms, drained 1 pkg McCain's taters, thawed 1 1/2 cups cheddar cheese, shredded Brown meat. Drain and crumble. This can be done ahead of time and refrigerated. Grease a 9X13 inch pan. Beat eggs, soup and milk. Stir in sausage and mushrooms. Add taters on top. Bake for 1 1/2 hours at 350°F or until centre is cooked. Sprinkle cheese on top for last 1/2 hour of cooking.

4 medium carrots, sliced 1/2 cup toasted almonds or pecans 1/2 cup maple syrup 2 tbsp. melted butter Boil or steam carrots until tender crisp. Arrange in a casserole or baking dish. Combine nuts, maple syrup and butter. Pour over carrots. Bake 10 mintes at 350F, stirring occasionally.

2 - 2 litre bottles of Ginger Ale 1 can frozen pink lemonade (no water added) 1 can frozen fruit juice (with water as directed) 2 oranges thinly sliced 1/2 jar of cherries (with or without juice) Mix together lemonade, juice (any fruit mixture juice or punch) and Ginger ale. Stir. Add cherries (if adding juice from jar; slowly add to taste). Top with oranges. Measurements can be altered to create different flavors.