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2 whole green peppers 12 oz. ground beef ¼ C chopped onions 2/3 C cooked rice ¼ tsp. salt 1 tsp. garlic powder 1 chopped tomato 1/3 C tomato sauce 2 oz. mozzarella cheese, shredded ¼ C water Cut the peppers in half & remove the seeds. Cook the peppers in boiling water for about 5 minutes, just until tender. Drain and set aside. Brown the ground beef & onions. Add the rice, salt, garlic powder and heat through. Stuff each pepper half full of the beef mixture. Place in a prepared baking dish and top with the tomato and tomato sauce. Add water to the bottom of the pan. Cover and bake at 350°F for 30 – 45 minutes or until the peppers and tomatoes are tender. Uncover & sprinkle with the cheese. Return to oven and bake until cheese is melted.

1 16-ounce bag dried navy beans, soaked overnight and drained 6 C water 1 C cubed salt pork 1 onion, chopped 1/2 C maple syrup 1/4 C ketchup 2 tbsps. apple cider vinegar 2 tsps. dry mustard 1 1/2 tsps. salt 1/2 tsp. pepper In a large pot, add beans and water. Bring to a boil. Reduce heat and simmer for 15 minutes. Add the pork, onion, maple syrup, ketchup, vinegar, mustard, salt and pepper. Stir to combine. Place in a roast pan and cook at 350ºF for 2 hours, stirring every 30 minutes. Remove lid. Cook for another 45 minutes.

¼ C soft butter ½ C white sugar 1 ¼ C flour 2 tsp. baking powder ¾ C rolled oats ½ C milk ½ C maple syrup GLAZE: 1 tbsp. butter ½ C icing sugar 1 tbsp. maple syrup Combine the ingredients and set aside. Combine the butter and sugar and cut into the dry ingredients with a pastry blender until crumbly. Stir in the rolled oats. Combine the milk and maple syrup and pour over the mixture stirring only until slightly moistened. Spoon the batter into prepared muffins tins. Bake at 350°F for 20 minutes. Remove from oven and when slightly cooled, pour the glaze over the muffins.

2 lbs. ground beef made into meatballs 1 ½ C ketchup 1 C maple syrup 1/3 C soya sauce 1 tbsp. quick cooking tapioca 1 ½ tsp. ground allspice 1 tsp. dry mustard 1 – 20 oz. can pineapple chunks, drained Combine the meatballs and pineapple. Combine the ketchup, maple syrup, soya sauce, tapioca, allspice, and mustard and stir to combine. Pour over the meatballs. Place in a crock pot, cover and cook on low for 5 – 6 hours. Stir before serving.

1 ½ tsps. chili powder 1 ½ tsps. salt ½ tsp. cayenne pepper 1 boneless pork butt or shoulder roast, trimmed 1 onion, thinly sliced 1 clove garlic, chopped 1/3 C apple cider vinegar 1/3 C maple syrup ¼ C tomato paste Barbecue sauce Rub the meat with the chili powder, cayenne pepper and salt. Place the onion and garlic in a slow cooker and place meat on top of onions. Combine vinegar, maple syrup and tomato paste in a small bowl and pour over the meat. Cook on low for 8 hours or until meat is very tender. Remove meat and onions; pull apart into shreds and place in a bowl. Remove fat from cooking liquid. Moisten pulled pork with some of the cooking liquid. Serve pork on buns.

3 C maple syrup 1 C water Pinch of salt 2 C flour Pinch of salt 2 tbsps. baking powder 1/3 C cold butter 1 C milk Pour the maple syrup, water & pinch of salt into a large baking dish. Simmer, covered, for 10 minutes. Combine the flour, baking powder and pinch of salt and cut in the butter with a pastry blender until fine. Add the milk and stir only until the dry ingredients are moistened. Drop the dough into the syrup and cook for 20 minutes turning the dumplings 2 – 3 times while cooking.

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.

½ C butter 1 C white sugar 1 egg 1 tsp. vanilla 1 C milk 1 tsp. baking powder 1 C coconut 2 C graham wafer crumbs Cream the butter and sugar. Stir in the egg, vanilla & milk and mix well. Combine the graham wafer crumbs, baking powder and coconut. Add to the butter mixture and mix well. Spread in a prepared 8″ pan and bake at 350°F for 35 minutes.

1 ½ C cooked noodles 1 ½ C cooked ham 1 small onion, minced 1 ½ C broccoli (partially cooked and drained) 1 – 398 ml can cream of celery soup 1 ½ C shredded cheddar cheese ¼ C milk ½ C breadcrumbs Prepare a baking dish and layer noodles, ham, onions and broccoli. Combine the soup, cheese and milk and pour it over the broccoli. Sprinkle the breadcrumbs over the top. Bake at 375°F for 20 – 30 minutes.

½ lb. bacon (reserve drippings) 2 C flour Salt to taste 1 tbsp. white sugar 1 tbsp. baking powder 1 egg, beaten 1 C milk 1 C grated cheese ¼ C bacon drippings Fry bacon until crisp, chop and set aside to cool. Combine the dry ingredients and add the egg, cheese, milk and bacon drippings stirring just until moistened. Pour into a prepared loaf pan and bake at 400°F for 30 – 40 minutes.

1 C butter 1 C white sugar 1 C brown sugar 1 egg 1 ½ C flour 1 ¼ C rolled oats ½ tsp. baking soda 1 tsp. baking powder 1 C coconut Cream the butter, sugars and egg. Combine the flour, baking powder, baking soda, rolled oats & coconut and add to the butter mixture and mix well. Form the dough into small balls and place on parchment lined cookie sheets and press down with a fork. Bake at 375°F for about 8 – 10 minutes.

2 pkges. (1/4 ounce each) active dry yeast 2 C warm milk (110° – 115°F) 2 large eggs 1/3 C softened butter ¼ C white sugar 1 ½ tsp. salt 1 tsp. cinnamon ¼ tsp. allspice 6 – 7 C flour 1 C raisins 1 large egg yolk 2 tbsp. water ICING: 1 ½ C icing sugar Milk In a small bowl, dissolve the yeast in the warm milk. In a large bowl, combine the eggs, butter, sugar, salt, spices, yeast mixture and 3 C flour and mix with the dough hook until smooth. Stir in the raisins and the remaining flour and mix to form a soft dough (dough will be sticky). Turn out onto a floured surface and knead until the dough is smooth and elastic (takes about 6 – 8 minutes). Place the dough in a greased bowl and turn once to grease the top. Cover with a tea towel and let rise in a warm place until doubled (takes about 1 hour). Punch down the dough and turn onto a lightly floured surface. Divide and shape into 30 balls and place 2ʺ apart on prepared baking sheets. Cover with tea towels and let rise in a warm place until double (takes about 30 – 45 minutes). Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water together and brush over the tops of the buns. Bake at 375°F for 15 – 20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. For the icing, mix the icing sugar and enough milk to reach the desired consistency. Pipe a cross on top of each bun.