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20 ripe tomatoes 4 large onions 1 Tbsp crushed chillies 1 Tbsp salt 3 cups vinegar 3 cups sugar Peel tomatoes by dropping into hot water for 2 minutes, then plunging into cold water. Skins will come off easily. Cut into chunks. Peel onions and cut into small pieces. Add remaining ingredients, except sugar, and put into cooking pot. Cook over high heat for 3 hours (approximately) until thick. Stir often to prevent scorching. Add sugar and stir until dissolved. Put into jars and seal while hot.

3/4 cup sugar 2 1/2 cups shredded coconut 2 large egg whites 1/2 cup semi-sweet chocolate chips 1 tsp vanilla Pinch salt Combine all ingredients in a large bowl. Mix well. Form 1 1/2 tablespoons of mixture into loose haystack shapes on cookie sheet lined with parchment paper. Space about an inch apart. Bake 15 to 20 minutes until golden, in 350°F oven, rotating halfway through. Cool completely.

1/2 cup butter 1/2 cup brown sugar 1/4 cup granulated sugar 1 egg 1 tsp vanilla 1cup All Purpose Flour 1/4 cup cocoa 1/2 tsp baking soda 1/8 tsp salt Instructions: 6 minute preparation Mix wet ingredients. Sift dry ingredients and add to butter/sugar mix. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 F. 8 minutes Makes 24 cookies

1 can jellied cranberries 1/2 cup white sugar 1/2 cup cranberry juice 1 tsp dried mustard 1/4 tsp ground cloves Gravy: 2 Tbsp cornstarch water Mix together above ingredients. Pour this mixture over a 3 pound pork tenderloin roast and cook in slow cooker for approximately 6 hours. When meat is cooked, take 2 cups of the juice out of the slow cooker and put in a small pot. Mix 2 tablespoons cornstarch with a bit of water to thicken the above to make a gravy.

4 slices bacon, chopped 1 cup shredded potatoes 1/4 cup chopped onions 6 eggs, beaten 1 cup 4 cheese Italiano shredded cheese 6 green or red pepper rings Prehat oven to 350°F. Cook bacon in medium ovenproof nonstick skillet 4 minutes. Drain and return bacon to skillet. Add potatoes and onions; cook 7 minutes, stirring frequently. Stir in eggs; top with cheese and peppers. Cover and bake 20 to 25 minutes or until centre is set.

Cake: 1/2 cup butter, softened 3/4 cup sugar 1 egg 1/2 cup milk 1 tsp vanilla 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 cups fresh blueberries (or frozen, thawed) Topping: 1/2 cup sugar 2 Tbsp butter 1/2 tsp cinnamon Cream butter and sugar until soft, beat in egg. Stir in milk and vanilla. Mix together flour, baking powder and salt then add to cream mixture. Fold in blueberries and lightly place mixture into greased 9x9 inch pan. Mix together topping ingredients until crumbly, and sprinkle on unbaked cake batter. Bake at 350 degrees F for 50 minutes or until tests done.

1 3/4 cups oats 1/2 cup all purpose flour 1/3 cup wheat and oat flour 1 cup lightly packed brown sugar 1 tsp baking powder 1/4 tsp salt 2/3 cup margarine, melted 3/4 cup raspberry jam 1/3 cup sliced almonds, optional Combine first 6 dry ingredients. Mix well. Stir in melted margarine. Press 2/3 of crumb mixture into greased 9 inch square cake pan. Spread with jam. Add almonds to remaining crumb mixture. Sprinkle over jam, patting down lightly. Bake at 375 degrees F for 25 to 30 minutes or until golden. Cool and cut into bars. Makes 24 squares.

Ingredients: • 1 cup mayonnaise • 1 cup white sugar • 2 cups flour • 2 tsp soda • 3 tbsp cocoa • 1 cup cold water • 1 tsp vanilla • Pinch of salt • Walnuts may be added Method: Mix mayonnaise and sugar together. Mix flour, soda, cocoa and salt together. Add to first mixture alternately with water. Add vanilla. Add walnuts if used. Bake at 350 degrees for 40 minutes. Use angel food pan or 9”x13” pan.

Pastry for double crust pie or readymade pie crust. 1/2 lb. lean hamburger 1/2 lb. ground pork 1 tin condensed potato soup, undiluted 1/2 of 1 envelope onion soup mix Pepper to taste 1/4 c. hot water Preheat oven to 400°F. Mix all ingredients together. Add a little hot water if mixture seems dry. Turn into pie shell and top with second crust. Brush with egg white or milk. Bake at 400°F for 10 to 15 minutes. Reduce heat to 350°F and bake for approximately 40 minutes more. Serves 6.

1 cup white sugar 1 lemon, grated rind and approximately 6 Tbsp juice 1 cup milk 3 Tbsp butter 2 eggs, separated 2 Tbsp flour Preheat oven to 375 degrees F. Mix sugar, lemon rind and juice, milk, butter, egg yolks and flour together. Beat egg whites well and fold into mixture. Pour into unbaked pie shell. Bake until set and lightly browned.

3/4 cup boiling water (175 ml) 10 g pkg Jello light strawberry powder 1/2 cup cold water (125 ml) Ice cubes 1 cup plain low fat yogurt (250 ml) 1 cup strawberries (keep 4 for garnish) Pour boiling water into blender container. Add jelly powder and blend at low speed until dissolved, about 1 minute. Combine cold water and ice cubes to make 1 cup (250 ml). Add to jelly and stir until ice is almost melted. Remove unmelted ice. Blend in yogurt and strawberries. Chill in dessert dishes until set, about 1 hour. Garnish with fresh strawberries.

7/8 cup all purpose flour Pinch salt 8 tbsp. butter 1 tbsp. white sugar 1 teaspoon vanilla 1 cup finely chopped pecans Sifted icing sugar Sift flour and salt. Cream butter and blend in sugar. Add vanilla and pecans, then work into the flour. Form small portions of the dough into balls. Flour hands to assist with shaping. Place on ungreased pan. Bake at 300 F for 25 -3- minutes. While hot, coat with icing sugar.