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4 – 6 chicken breasts, skinned and deboned 2 ½ C breadcrumbs 1 C grated parmesan cheese 1 tsp. salt ¼ C parsley, finely chopped 1 C butter 1 garlic clove, minced 1 tbsp. Dijon mustard 1 tsp. Worcestershire sauce Preheat oven to 375°F. Prepare a shallow baking dish and set aside. Melt the butter in a saucepan and add the minced garlic, mustard and Worcestershire sauce. Stir, remove from heat and allow to cool slightly. In a bowl, combine the parsley, salt, breadcrumbs and parmesan cheese. Dip the chicken into the butter mixture and then roll in the crumb mixture, thoroughly coating each piece. Place in the baking dish and cover with the remaining butter mixture. Bake for about 30 minutes. Just before serving, baste with the pan drippings.

3 C flour ¼ C white sugar 1 tbsp. baking powder ½ tsp. salt ¾ C butter ¾ C milk ¼ C honey 2 tsp. vanilla ¾ C pecans, chopped Combine the flour, sugar, baking powder and salt. Cut in the butter until the dough resembles coarse crumbs. Combine the milk, honey & vanilla and add to the dough. Mix just until the dough comes together. Stir in the pecans. Turn the dough onto a lightly floured surface, knead and roll to a ¾” thickness. Cut with a floured biscuit cutter. Place on a parchment lined baking sheet and brush the tops of the scones with milk (if desired). Bake at 375°F for about 15 minutes of until nicely browned.

1 pkg. (1 kg) hash browns, thawed 1 can (284 ml) cream of celery soup 2 C sour cream ½ C grated Parmesan cheese 2 ½ C cooked ham, chopped 1 C shredded sharp cheddar cheese (divided) Combine the hash browns, soup, sour cream, Parmesan cheese, ham and ½ C cheddar cheese. Place in a baking dish and bake at 350°F for 40 minutes. Then, sprinkle with the remaining ½ C cheddar cheese and bake for 5 minutes.

1 ¾ C flour 2/3 C brown sugar 2 ½ tsp. baking powder 1 egg ¾ C milk 2/3 C peanut butter (smooth or crunchy) ¼ C canola oil 1 ½ tsp. vanilla 1 C milk chocolate chips Combine the flour, brown sugar & baking powder and set aside. Combine the egg, milk, peanut butter, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the chocolate chips. Place batter in prepared muffins pans. Bake at 350°F for about 20 minutes.

4 chicken breasts, cooked & cut into bite-sized pieces 1 green pepper, diced 1- 398 ml can pineapple chunks, drain and reserve juice Sauce: ½ C white sugar ½ C vinegar 1/3 C pineapple juice ¼ C ketchup 1 tsp. soya sauce 2 tbsp. cornstarch 1 tbsp. cold water Sauce: combine all the ingredients and boil until thick and clear. Combine the chicken, pineapple and green pepper and place in a prepared baking dish. Pour the sauce over the mixture and bake at 350°F for about 30 minutes.

8 apples, sliced Cinnamon (to taste) Syrup: 1 C brown sugar ¼ C flour 1 tbsp. vinegar 1 C water 1 tsp. vanilla 1 tbsp. butter Topping: 1 C flour 2 tsp. baking powder 2 ½ tbsp. butter ½ C milk Place the apples in a prepared baked and sprinkle with cinnamon. Syrup: combine the brown sugar, flour, vinegar & water. Bring to a boil and cook for 2 minutes until thick. Remove from heat and add the vanilla and butter. Cool and pour over the apples. Topping: combine the flour and baking powder. Cut in the butter and add the milk and stir. Drop by spoonful over the apple mixture. Bake at 400°F for about 45 minutes.

1 C macaroni Pinch of oregano ½ C chopped onion Parmesan cheese, grated 1 lb. ground beef, browned ½ C medium or old cheese, cubed or grated ½ C chili sauce 2 tsp. Worchestershire sauce Cook the macaroni, drain & rinse. Sauté the onions and add the ground beef. Combine all the ingredients except the Parmesan cheese and place in a prepared casserole. Sprinkle with the Parmesan cheese. Bake, covered, at 325°F for 35 – 45 minutes.

2 C leftover mashed potatoes 1/3 C flour 2 tbsp. milk Salt & pepper 1 ¼ tbsps. butter Combine the ingredients in a bowl and knead until smooth. Season with salt & pepper. Divide into 4 balls on a floured surface and flatten each into a 3ʺ patty. Melt 1 ½ tbsp. butter in a large skillet over a medium-high heat and add the patties and cook until golden brown – about 4 – 5 minutes per side. Add more butter to the pan as needed.

1 lb. boneless beef chuck roast or boneless lamb, cut into 3/4ʺ pieces 4 C beef broth 2 medium onions, cut into wedges ¼ tsp. pepper 1 bay leaf 4 medium potatoes, peeled & quartered 6 medium carrots, thickly sliced ½ tsp. thyme, crushed ¼ tsp. dried basil, crushed ½ C cold water ¼ C flour In a large saucepan, combine the beef or lamb, broth, onions, pepper & bay leaf. Bring to a boil and reduce heat. Cover and simmer for 45 minutes. Skim off the fat. Add the potatoes, carrots, dried thyme and basil. Bring to a boil and reduce heat. Cover and simmer for 30 – 35 minutes or until vegetables are tender. Remove bay leaf. Stir together the cold water and flour and stir into the stew. Cook and stir for 1 minute. Season to taste with salt & pepper.

1 C Guinness ½ C butter, cubed 2 C white sugar ¾ C cocoa 2 eggs, beaten 2/3 C sour cream 3 tsps. vanilla 2 C flour 1 ½ tsp. baking soda Prepare a 9ʺ spring form pan and set aside. In a small saucepan, heat the beer and butter until the butter is melted. Remove from heat and whisk in the sugar and cocoa until blended. Combine the eggs, sour cream and vanilla and whisk into the beer mixture. Combine the flour and baking soda and whisk into the beer mixture until smooth. Pour the batter into the spring form pan. Bake at 350°F for 45 – 50 minutes. Cool completely in the pan on a wire rack. When cooled, remove from pan and ice with cream cheese icing.

3 C flour 2/3 C white sugar 3 tsp. baking powder 1 tsp. salt 1 tsp. soda 1 C raisins 2 eggs, well beaten (set aside 1 tbsp.) 1 ½ C buttermilk 1 tbsp. oil Preheat oven to 350°F. Combine the first five ingredients. Stir in raisins. Combine buttermilk, oil and eggs and stir into the flour mixture, mixing just until moistened (dough will be sticky). Place dough in a prepared 9″ round baking pan. Brush top with the reserved egg. Score the dough with an X. Bake 45 – 50 minutes. Cool 10 minutes before removing from pan to a wire rack to cool. Cut into wedges and serve with butter, jam, etc.

1 medium head cabbage 4 lbs. potatoes (about 8) 2 C milk 1 C chopped onions 1 ½ tsps. salt ½ tsp. pepper ¼ C melted butter Crumbled bacon Place 2 C water in a saucepan & add the cabbage and bring to a boil. Reduce heat, simmer covered until the cabbage is tender (about 10 minutes). Drain, reserving the liquid. Keep the cabbage warm in another dish. In the same saucepan, combine potatoes with the reserved liquid & add more water to cover the potatoes and cook until tender. Place the milk, onions, salt & pepper in a small saucepan and bring just to a boil and remove from the heat. Drain the potatoes and mash. Add the milk mixture and beat until well blended. Stir in the cabbage. To serve: drizzle with butter & top with bacon.