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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.

1 C soft butter 1 pkg. (250 g) cream cheese, softened 2 C white sugar 3 eggs 1 tsp. vanilla 1 C flour ¾ C cocoa ¼ tsp. baking powder 1 pkg. (300 g) peanut butter chips Cream the butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla beating until creamy. Combine the flour, cocoa and baking powder. Gradually add the dry ingredients to the butter mixture and beat well. Stir in the peanut butter chips. Spread in a prepared 13X9″ pan and bake at 350°F for about 30 minutes.

2 lbs chicken wings 2 tbsp. wine vinegar 2 tbsp. oil 2 tbsp. soya sauce 2 large garlic cloves, crushed 2 tbsp. orange marmalade 2 tbsp. honey 2 tbsp. lemon juice Wash the wings, cut in half at the joint and discard tips. Combine the ingredients in a large shallow baking dish. Place the wings in the dish, turning to coat each wing and allow to marinate for 1 hour or more, turning several times to coat. Bake uncovered at 350°F for approximately 1 hour, turning occasionally to baste.

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.