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4 small boneless chicken breasts 1/2 cup chunky salsa 1/2 cup crushed tortilla chips 1/2 cup shredded cheese 1/4 cup sour cream Preheat oven to 400 F. Place chicken on a foil covered baking sheet. Slice 3 cuts on top of each chicken breast. Top each breast evenly with salsa, sour cream and tortilla chips. Bake for 20 minutes. Remove from oven and sprinkle with cheese. Bake another 10 minutes or until chicken is cooked through.

Ingredients: 1 moose heart 1 cup of bread crumbs 1 large onion, chopped 1/4 cup butter 1 tsp. savory 1/2 tsp. mixed poultry seasoning Directions: Wash heart and soak overnight in baking soda and water. Clean out vessels inside. Prepare dressing and stuff heart. Skewer and tie with line. Place in a baking pan and put strips of bacon or fatty pork over it. Add a little water to pan and cover. Bake at 325°F for 3 hours. Baste occasionally.

Ingredients: 1/2 cup butter 1/2 cup packed brown sugar 1 tsp almond extract 1 egg 1/2 cup white rice flour 2 cups crisp rice cereal 2 Tbsps chopped almonds Directions: Preheat oven to 350°F. Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds. Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 7 to 10 minutes or until lightly browned.

1/2 cup margarine 1 cup sugar 2 eggs, beaten 1 tsp each vanilla, lemon 2 cups flour 1 tsp baking powder 3/4 cup milk 2 cups raisins 1 cup gumdrops, chopped Cream margarine and sugar. Add eggs and flavourings. Blend well. Add dry ingredients alternately with milk. Add raisins and gumdrops. Put into loaf pan and bake at 325 degrees for 1 hour.

6 Strips of bacon 1 and 1/2 cups of milk 1/2 Cup prepared biscuit mix 3 eggs 1/4 cup melted butter 1 cup of shredded cheddar cheese Dash of pepper Fry or microwave bacon until crisp. Crumble and set aside. In a mixer or blender, combine milk, biscuit mix, eggs, butter and pepper. Pour into a greased 9 inch pie plate. Sprinkle bacon and cheese over top of egg mixture, gently pressing down with a fork. Bake at 350 degrees F. for 30 minutes. Let stand 10 minutes before serving. Serves 6.

2 leeks 1 tsp chopped garlic 4 cups chopped cauliflower 1 1/2 cups diced yams 4 cups broth, chicken or vegetable 1 1/2 tsp curry 1 tsp cumin 1 Tbsp honey Salt and pepper, to taste 1 cup milk Saute leeks and garlic in a little oil. Add spices. Cook stirring for 2 or 3 minutes. Add vegetables and broth. Cook until all is well cooked. Remove from heat. Puree. Warm up if necessary. Also good at room temperature.

1 can crushed pineapple ½ cup white sugar 2 tbsp cornstarch 1 egg 1 ¾ cups rolled crackers 1/2 cup brown sugar 1/2 cup flour 1/2 cup coconut 1 cup butter Mix the first 4 ingredients in a pot and cook until thickens. Mix together next 5 ingredients. Sprinkle approximately 2/3 of this crumb mixture on bottom of well greased 9X13 inch pan. Spread cooked filling over top and cover with remaining crumbs. Bake approximately 40 to 50 minutes at 350° F.

1 1/2 cups flour 1/2 cup sugar 3tsp baking powder 1/4tsp salt 1 cup milk 1/3 cup melted butter 1 egg 1 cup chocolate chips Mix together dry ingredients and add chocolate chips. Combine egg, milk and butter; stir into flour mixture until just mixed. Spoon into paper lined or greased muffin cups and bake at 375F for 20 minutes. for extra fibre use 1 cup flour and 1/2 cup ground flax. Also blueberries can be substituted for chocolate chips

8 cups cubed seeded watermelon 1 cup fresh strawberries, halved 1/2 cup fresh lemon juice 1 cup white sugar 2 cups water Directions: Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

Ingredients: 2 cups all-purpose flour 3 teaspoons baking powder 1 oz/25g (¼ stick) of butter or margarine. ¼ pint (140ml or half to ¾ cup) sour cream One beaten egg Pinch of salt Preheat the oven to 400F/200C Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a floured surface and roll out to about ½ inch (1.2cm) thick. Prick over with a fork and cut into small rounds with a cutter about 1½ inches (3.8cm) in diameter. Bake in the preheated oven for 10-15 minutes. Scones are delicious if served warm. Cut in two and spread with butter and/or jam (preserves) to add even more flavour and moisture.

1/4 cup lime juice 2 tbsp. brown sugar 3 cups chopped watermelon (about 1/2 full sized watermelon) 1/2 cup minced onion 1/4 cup mint leaves 2 tbsp. minced jalapenos (about 1/2 of a jalapeno) 1/2 of a cucumber 1/3 cup cilantro Salt to taste Whisk the lime juice and sugar until the sugar has completely dissolved. Add the remaining ingredients into a medium size bowl. Toss gently and refrigerate overnight. Serve with nachos for a Mexican night.

Ingredients: 6 cups chicken broth 1 onion, chopped 3 links spicy Italian sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped 1/4 cup evaporated milk salt to taste ground black pepper to taste Directions: 1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water. 2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked. 3. Add spinach. Continue boiling until spinach is lightly cooked. 4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock. Yield 4 servings