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INGREDIENTS · 1/2 cup Mayonnaise · 1/4 cup grated Parmesan cheese · 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) · 4 tsp. Italian seasoned dry bread crumbs DIRECTIONS 1. Preheat oven to 425°. 2. Combine Mayonnaise with cheese in medium bowl. 3. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. 4. Bake 20 minutes or until chicken is thoroughly cooked. SERVES 4 Sponsored by Delicious of Renfrew

2 C flour 2 C white sugar 2 tsp baking soda 1 C chopped walnuts (optional) 1 tsp vanilla 1 - 540 ml can crushed pineapple, not drained Combine ingredients in order given and stil until well blended. Bake in a greased 13 X 9" pan at 350 degrees for about 40 minutes. Recipe submitted by: Marion King to "Golden Jubilee Chaper #316 OES Carleton Place"

1 can tomato soup 1 lb ground beef 2 tbsp chopped parsley 1 egg beaten dash pepper 1/2 cup cornflake crumbs 1/2 cup chopped onion 1 tbsp Worcestershire sauce 1 tsp salt Mix all ingredients together. Shape firmly into a lightly greased loaf pan and bake at 350°F for 1 1/2 hours. Provided by V. McIntyre, Arnprior from the 150 years of Cooking in the Ottawa Valley, Arnprior-Braeside-McNab Seniors at Home Cookbook.

1 cup of molasses 1 cup of melted butter 1 egg 1/2 cup of milk 4 and 1/2 cups of flour 1 cup of sugar 2 teaspoons of ginger 2 teaspoons of chopped cloves 2 teaspoons of baking soda Pinch of salt Add melted butter to molasses and stir Stir in milk and egg Mix in remaining ingredients Roll out on a floured board to 1/2 inch thickness Cut in desired shapes and place on a greased cookie sheet Bake in 400 degree oven for 15 to 20 minutes Submitted by Mrs. Philip Pritchett of Bishop's Falls, Newfoundland to the Recipes from the Kitchens of Newfoundland cookbook

1 medium turnip Velveeta cheese (3/4 of 250 ml size package) brown sugar (to taste) 2 tbsp melted butter 8 - 10 medium carrots 1/4 C butter (second amount) 1/2 C fine bread crumbs Cook turnip and carrots & mash them together. Add 2 tbsp melted butter and brown sugar. Place in a casserole dish. Cut Velveeta cheese into cubes and poke it into the turnip/carrot mix. Combine 1/4 C butter and bread crumbs and sprinkle over the top of the vegetables. Bake at 350 degrees F for 30 minutes. Recipe submitted by: B.J. Giles to "150 Years of Cooking in the Ottawa Valley & Beyond" Cookbook

4 to 5 peaches (enough to cover pie shell) 1 cup of brown sugar 1 generous tablespoon of butter 3 tablespoons of flour (rounded) Fill unbaked pie shell with peach halves. Mix brown sugar, butter and flour to a consistency of thick frosting. Add hot water if necessary. Pour sauce over peaches. Bake in moderate (350 degree) oven until browned. Serve with whip cream or ice cream. Submitted by Mary Barr to the 70 Anniversary Cookbook of the Renfrew Victoria Hospital Auxiliary of Renfrew

Fri Feb 10, 2023 1 can (large) salmon 1 cup dry breadcrumbs 2 eggs ½ cup milk 1/8 tsp pepper 1 tsp lemon juice Directions: Mince the salmon and remove bones. Add breadcrumbs. Beat eggs and milk. Season with pepper and lemon juice. Place in a well greased dish and bake for 30 minutes in an oven at 350F. Submitted to the “Celebrating 100 years of Friendship Fun & Food” – Burnstown Women’s Institute 1911-2011 by Irene Mayhew.

Thurs Feb 9, 2023 4 – 5 lb blade or sirloin tip roast salt & pepper 1 can Coca-Cola (do not use Diet Coke) 3 – 4 onions 1 pkg. onion soup mix Chop onions finely and layer on the bottom of a crock pot. Place roast on top. Add salt & pepper to taste. Sprinkle with onion soup mix. Add can of Coke. Place top on crock pot and cook one hour on high and approximately 4 hours on low. Serve with mashed potatoes. You may want to thicken the liquid with flour and use as gravy. Recipe submitted by: Fran Lemieux to the “150 Years of Cooking in the Ottawa Valley & Beyond“

Wed Feb 8, 2023 For the Crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans – optional Mix and pat in an 8×8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake. Layer two: 8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust. Layer three: 1 small package coconut cream instant pudding 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate

Tues Feb 7, 2023 4 bananas 4 tablespoons of rum 2 tablespoons of white sugar 2 – 3 tablespoons of lemon juice 1 container of sour cream Aluminum foil Peel bananas. Make “boats” of aluminum foil Put bananas in the “boats” Pour rum over bananas and fold foil to close Put under broiler for 15 min Remove from foil and serve with sour cream mixed with the lemon juice & sugar

Mon Feb 6, 2023 1 1/2 lbs brussel sprouts 1/4 C olive oil 6 slices Prosciutto, chopped 3/4 C pine nuts Salt & freshly ground pepper Remove root end and core from the brussel sprouts. Cut in half and slice thinly. Heat oil in skillet over medium heat. Add Prosciutto and saute until beginning to crisp. Add brussel sprouts and saute 3 minutes. Cover pan and cook 2 minutes longer or until brussel sprouts are crispy-tender. Toss in pine nuts and saute 1 minutes. Season with salt and pepper. Recipe submitted by: Mary Barr to “70th Anniversary Cookbook” Renfrew Victoria Hospital Auxiliary Cookbook

Fri Feb 3, 2023 ½ lb bacon, cut up small 2 onions, chopped 3 tbsp. flour 2 tbsp. butter 3 cup chicken broth 1 carrot, diced 2 potatoes, diced 1 stalk celery, diced ½ tsp, savory, thyme, salt and pepper 1 lb mixed fish, cut up 1 cup cream Directions: Fry bacon until crispy. Set aside. In same pan, cook onion until softened. Stir in flour and butter for 1 minute. Add broth, carrot, potato, celery and seasonings. Simmer until vegetables are tender. Add fish and simmer for approximately 10 minutes. Add cream. Stir until warm. Serve. Submitted to the 70th Anniversary Cookbook – Renfrew Victoria Hospital Auxiliary – by Ann Brown