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2 cups flour (all purpose or whole wheat (half and half) 1/4 cup poppy seeds 1/2 tsp. salt 1/4 tsp. baking soda 1/2 cup softened butter 3/4 cup sugar 2 eggs 3/4 cup low fat sour cream 2 tbsp. lemon zest, finely grated 1 tsp. vanilla Cream butter and sugar. Add eggs and blend well. Beat in sour cream, lemon zest and vanilla. Fold the dry ingredients into the wet mixture, just until blended. Spoon into lined muffin tins. Bake at 375 F for 14 to 20 minutes.

3 cups milk 1 can cream of mushroom soup 10 oz pk. frozen corn 1 cup cream style corn 2 diced potatoes 1 cup diced cooked ham 3/4 cup onion 2 tbsp margarine or butter salt and pepper, to taste chopped parsley Combine milk, soup, corn, potatoes, ham, onion and butter in crock or slow cooker. Cover and cook on high for 4 to 5 hours. Add salt and pepper to taste.

• 1 lb asparagus • Balsamic vinegar • ¼ cup coarsely grated Parmesan cheese Snap off tough ends of asparagus. Cook in boiling water for 5 minutes or steam until tender-crisp. Drain well. Place in warmed shallow serving dish. Sprinkle with Balsamic vinegar. Turn to coat. Sprinkle with grated Parmesan cheese. Serves 4

3 oz. cream cheese 1 1/2 c. milk 2 eggs, beaten 1 tbsp. lemon juice 1/2 tsp. salt 1/4 tsp. nutmeg 1 tbsp. parsley, chopped 3 c. cooked, chopped, broccoli florets Blend cream cheese with milk in blender; add beaten eggs, lemon juice, salt and nutmeg. Stir in chopped parsley and cooked broccoli. Pour into a well-greased 9 1/2 inch loaf pan. Bake at 325° F for 1 hour or until set in centre. Cook in pan, turn out onto platter and slice into 6 pieces. Reheats well in microwave. Serves 6.

1 cup flour 2 tsp baking powder 1/4 tsp salt 1 1/4 cups cornmeal 1 Tbsp honey 1 cup sugar 1 egg 1 cup milk 2 Tbsp melted butter Sift flour, baking powder and salt together. Add cornmeal, sugar and honey. Add butter to well beaten egg and then add milk. Beat all ingredients together. Bake in a greased pan at 350°F for 30 to 40 minutes. Good with maple syrup or butter when warm.

1 1lb lb(454 g) chicken tenders 1/4 tsp salt (1 mL) 1/4 tsp pepper (1 mL) 2/3 cup panko bread crumbs (150 mL) 1/3 cup unsweetened shredded coconut (75 mL) 2 egg whites 1/4 cup cornstarch (60 ml) 3 tbsp vegetable oil (45 mL) Mango Yogurt Dip: 1/4 cup plain yogurt (60 mL) 3 tbsp mango chutney (45 mL) 1/2 tsp Dijon mustard (2ml) Direction: Sprinkle chicken with salt and pepper. Combine panko and coconut. Whisk egg whites until frothy. Dredge chicken in cornstarch, shaking off excess. Dip chicken in egg whites, letting excess drip off; dredge in panko mixture, pressing all over to adhere. In skillet, heat 1 tbsp of the oil over medium-high heat. In batches, cook chicken, turning once and adding more oil as necessary, until chicken is nolonger pink inside, about 3 minutes. Transfer to paper towels to drain. Mango Yogurt Dip: Meanwhile, stir together yogurt, mango chutney and mustard until smooth. Serve with chicken.

2 cups flour 1 tsp cinnamon 1 cup applesauce 1/2 tsp baking soda 1 egg 3 tsp baking powder 1/2 cup nuts 3/4 cup white sugar 1 tsp nutmeg 2 tbsp melted shortening Sift dry ingredients, add walnuts. Beat egg. Sitr in applesauce and shortening. Add dry mixture. Put in loaf pan and bake at 350° F for one hour.

1 lb. ground beef 1 medium onion, chopped 2 - 8 oz. cans tomato sauce 1 tsp. each salt, sugar, parsley flakes 1/4 tsp. garlic powder 1/4 tsp. oregano Dash of pepper 2 cups cooked rice 1/2 to 1 cup shredded cheese Preheat oven to 325°F. In large skillet, cook beef and onion until meat is nicely browned. Drain off any fat. Add tomato sauce, sugar, salt, parsley, garlic powder, oregano and pepper; bring to a boil. Reduce heat and simmer for approximately 15 minutes. Spoon half of cooked rice into greased 11X7 inch baking dish. Top with half the meat mixture. Repeat layers. Sprinkle with cheese. Bake, uncovered for 30 to 35 minutes.

1 to 2 lbs hamburger 1 onion, sliced Sliced, uncooked potatoes Salt and Pepper Brown 1 to 2 lbs of hamburger in large skillet. Add onions and sliced potatoes On top; salt and pepper to taste. Cover with water and simmer until potatoes are soft. Serve.

1 1/2 cups all purpose flour 1/2 cup icing sugar 1/2 cup cornstarch 6 oz margarine Raspberry jam Icing: 1 cup icing sugar 1 tsp hot water Candied cherries (18) Sift cornstarch and flour together. Cream icing sugar and margarine. Work both mixtures together using fingertips. Halve doug and roll. Cut on floured board, cut with cookie cutter (18 from each side). Bake on greased baking sheet at 350 degrees for 10 to 15 minutes. They should still look creamy in colour. Put halves together with jam or apple jelly. Ice top with icing and small dot in centre with pink icing or half cherry. Icing: Combine icing sugar to make a thick icing.

3 lb chuck beef 3 to 4 onions, chopped 1 cup chopped celery 6 carrots, chopped 3 tbsp minute tapioca 1 tbsp. sugar Salt and pepper 1 -1/2 cup tomato juice Combine ingredients in a baking dish. Cover and bake in a 250 degree oven for 4 hours.

5 tart apples, cored and thinly sliced 1/2 tsp cinnamon 1/4 cup sweet sherry 1 cup flour 1/2 cup sugar 1/2 cup butter 1 egg Preheat oven to 45 minutes at 350 degrees F. Arrange apple slices in a shallow baking dish. Sprinkle with cinnamon and sherry. Mix flour, sugar, butter and egg until crumbly. Sprinkle over apples. Bake 45 minutes. Serve warm.