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)

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.

Meat Loaf 1 egg slightly beaten 2 teaspoons salt 3/4 cup water or milk 1 cup soft bread crumbs 2 tablespoons minced onion or dried onion soup mix or flakes 2 pounds lean ground beef, chuck or round Taste and season more highly if you like. Pat into a greased loaf pan or shape in a roll and place in a shallow baking pan. Over the top lay 4 strips bacon, if the meat is lean. Bake 1 hour at 350 F. Serve hot with tomato sauce or mushroom sauce. Or serve cold with pepper relish or chili sauce. To shorten the baking time, bake in 3-inch muffin pans. Top with bacon squares. Bake at 400 F about 25 minutes.

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.

Butter a 9-inch pie pan. Set the oven to 275 F. Beat until stiff 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar Beat in, a spoonful at a time 1 cup granulated sugar 1/2 teaspoon vanilla Spread in the pan, having the edge higher to make a rim. Bake until dry and firm to the touch but not brown (about 1 hour). Turn off the heat and cool in the oven with the door open. Spread with 1/2 cup cream, whipped. Let stand several hours or overnight in the refrigerator. Cover with filling (below) Spread with 1/2 cup cream, whipped but not sweetened Lemon filling. Beat 4 yolks until thick with 1/4 cup sugar and 1/4 cup lemon juice. Cook over hot water until thick and smooth. Cool.

Cook and stir together for 5 minutes 2 tablespoons butter 6 mushrooms, cut in pieces 1 cup cubed cooked chicken Blend in 2 tablespoons flour Add 1 cup chicken stock or broth. Simmer 10 minutes. Season with salt, cayenne and nutmeg Mix 1 slightly beaten egg 1 tablespoon cream 1 tablespoon sherry Stir in and heat 1 minute. Serves 4

• 3 ripe mangos, diced (see photos) • 1 medium red bell pepper, chopped • ½/ cup chopped red onion • ¼ cup packed fresh cilantro leaves, chopped • 1 jalapeño, seeded and minced • 1 large lime, juiced (about ¼ cup lime juice) • ¼ to ¼ teaspoon salt, to taste Place all ingredients into a glass bowl and mix well. Serve immediately.

2 cups long grain rice (uncooked) 4 1/2 cups chicken broth (divided) 1 large onion chopped 3 ribs celery chopped 12 ounces mushrooms sliced 1/4-inch thick 1/2 cup butter 2 tablespoons chopped fresh parsley 1 1/2 teaspoons poultry seasons (optional) 1/2 teaspoon salt or to taste 1/2 teaspoon freshly ground black pepper or to taste Preheat oven to 350 F and grease a 9x13 baking dish. Combine rice and 4 cups chicken broth in medium saucepan. Cover and cook until tender, about 20 minutes. While rice is cooking, melt butter in a 10 inch skillet. Add onions and celery and cook until onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through. Combine rice, seasonings, remaining half cup of broth, and cooked vegetables in the prepared dish. Baked uncovered for 30 minutes.

1 pound of rhubarb (leaves removed, stalks chopped) 1 cup water 1/3 cup sugar (or more to taste) Chop the rhubarb into bite-sized pieces, aiming for slices that are less than an ich wide. Toss the chopped rhubarb into a pot with 1 cup water and sugar. Heat to medium-high and bring your mixture to a bubbling boil then lower to medium. Let simmer for 15 minutes, stirring occasionally. Once the rhubarb is soft, strain the mixture through a fine-mesh to separate the syrup from the pulp. Pour rhubarb syrup into a glass jar and refrigerate.

2 navel oranges thinly sliced 2 lemons thinly sliced 2 limes thinly sliced 1 pear cored and chopped 1 kiwi peeled and sliced 1 cup fresh strawberries sliced 1 20 ounce can of pineapple chunks in juice 1/2 cup white sugar 1/2 cup quantro (or other orange liquor) 1 cup white rum 1/3 cup coconut rum 2 cups of orange juice 2 750ml bottles dry red wine (chilled) 1/2 can of pink frozen lemonade concentrate thawed 1/4 cup lemon juice 2 Tbsp lime juice 1 cup Lemon Lime soda chilled Place the oranges, lemon, limes, Pear, kiwi, strawberries, pineapple chunks and juice and white sugar into a large bowl. Pour the quantro, rum, white rum, coconut flavored rum and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours. Add the red wine, pink lemonade concentrate, lemon juice and lime juice. Cover and refrigerate for two hours or overnight. Before serving, add the chill lemon lime soda. Serve over ice spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherry.

250ml chopped pecans or walnuts 1 520g pkg of yellow cake mix 1 99 g pkg Jell-O Vanilla Instant Pudding & Pie Filling 4 eggs 125ml cold water 125ml cooking oil 125ml Bacardi amber or "1873" rum Glaze 125ml butter 50 ml water 250 ml granulated sugar 125ml Bacardi amber or "1873" rum Preheat oven to 325 F. Grease and flour 25 cm (10") tube or 3 litre (12 cup) Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.