Wings Cookbook

8/8/2019 Wings Cookbook

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WINGS COOKBOOK

Women Inspiring Next GenerationS

Mission Statement

WINGS is an organization dedicated to empowering women by providing themwith protection from exploitation, health services, education and financial support.

Our intention is to achieve this goal by raising funds that will be used to targetsex trafficking, fistula treatment, education and micro-finance in developingcountries and womens support services locally. We will also promote awareness of

these issues in order to recruit as many as possible to this global movement.Women are not the problem, but the solution. The United Nations Development

Programme (2006) reports that empowered women finance education of youngerrelatives, reduce infant mortality, improve health and nutrition and raise economicproductivity. This is known as The Girl Effect and is the inspiration for WINGS.Notre Mission

WINGS est une organisation ddie aider les femmes devenir autonome et

acqurir le pouvoir en leur fournissant une protection contre l'exploitation, des

services de sant, d'ducation et de soutien financier. Nous prvoyons nous yrendre en amassant des fonds qui seront utilises pour cibler le trafic sexuel, le

traitement de la fistule, lducation et la micro finance dans les pays en

dveloppement et des services de soutien des femmes au niveau local. Nous

allons galement promouvoir la sensibilisation a ces sujets afin de recruter le

plus grand nombre possible pour ce mouvement mondial

Les femmes ne sont pas le problme, mais la solution. Le programme de

dveloppement des Nations Unies (2006) rapporte que les femmes ayant du

pouvoir financent l'ducation des membres de leur famille plus jeunes,

rduisent la mortalit infantile, amliorent la sant et la nutrition de leur

proche et augmentent la production conomique. C'est ce qu'on appelle l'effet

fille et est la source d'inspiration pour WINGS.


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Table of Contents

CHEFS SUGGESTIONS 5

SOUPS & STARTERS.. 9

Broccoli Soup (Sara).. 10Lemon Lentil Soup (Natalie). 10Roasted Pear Butternut Soup. 11Lentil Soup with Lemon and Coriander (Miraim). 12

Fresh Tomato-Basil Soup (Marjorie). 13Celery and Dill Dip Appetizer (Ali)... 14Sharons Gravalax... 14Melon and Proscuitto or Smoked Turkey (Gini) 15Hot Artichoke Dip (Lois) .. 15Smoker Trout Spread (Debbie) . 15

SALADS. 16Chickpea, Sweet Pepper & Boccocini Salad (Geney) 17

Creamy Garlic Salad (Aviva) 18Moroccan Beet Salad (Sara) .. 18Randees Super Spinach Salad 19Light Caesar Salad (Helen) 19Orzo and Atichoke Salad (Sara H.) 20Mexican Chopped Salad with Honey Lime Vinagrette(Rhona). 21Spinach and Strawberry Salad (Linda)... 21Purple Cabbage Salad (Amira) ... 22Russian Potato Salad (Nadia) . 23

Strawberry Walnut Spinach Salad (Sherry) 23Moroccan Roasted Pepper Salad (Mia) .. 24

VEGETARIAN. 25

Cheese Cannelloni (Gini) 26Broccoli Quiche (Helen) . 26Lima Bean Casserole (Natalie) 27

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Penne Pasta Veggie Delight (Sherry) .. 27Spinach Pesto Fusilli (Thelma) 28FISH29Maple-Glazed Roasted Salmon (Debbie) . 30Mediterranean Frilled Salmon (Thelma) . 30Mustard Maple Salmon (Doris) ..31

Sharons Singapore Fish 31Tilapia with Bread Crumb Topping (Sara) 32

MEAT & POULTRY...33Chicken Dish a la Randee . 34Chicken and Rice Casserole (Marjorie). 34Tomato Basil Chicken (Aviva) .. 35Thai Chicken Thighs (Amira) 36Saras Moroccan Chicken with Couscous. 37Chicken with Dried Cherries and Cranberries (Miriam) 38Risky Whisky Wings (Ali) 39Saras I have only 5 minutes Chicken Legs 39Mediterranean Chicken with Lemon and Olives (Mia) 40Chicken Fajitas (Rhona) 41Veal Picatta (Linda) 41Dijon Apple Pork Tenderloin (Geney) .. 42Shashlik (Nadia) 42

The forgotten Meatloaf (Lois) 43Soljanka (Nadia) .... 44One-Pot Lamb With Olives Tomatoes And Spinach (Lynda)... 45

SIDES..46Brussel Sprouts with Shallots and Mustard (Doris) .. 47Quick Green Beans (Sara from Mia) . 47Quinoa with Mango & Nuts (Sara) ... 48

Squished Squash (Sara) 48Parsnip potatoes (Lois) .. 49

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DESSERTS 50Sweet Corn Bread (Geney) ... 51Walnut Sponge Cake (Nadia) 51Iva Mae's applecake (Lois) ... 52

Nut Muffins (Geney) 53Vanilla- Soaked Fruits (Debbie) 53

Chocolate party cake (Geney) 54Easy light icing base (Geney) 55Lemon Granita (Make ahead) (Gini) 55Raspberry Compote (Nadia) .. 56Home made Apple Sauce (Sherry) 56Pascales Easy Lemon Bars 57Best Brownies (Thelma) 58Peaches in Red Wine with Honey and Cinnamon(Miriam).. 58Pear Pie With Nut Crust (Mia) . 59Old Fashioned Blueberry Loaf (Amira) 60Apple of my Eye Cake! (Randee) . 61Chocolate Fondue Fun (Ali) .. 61Glazed Lemon Cake (Geney) 62Lemon Squares (Linda) 63Banana Marble Chocolate Chip Cake (Marjorie) . 63

About Pencils For Kids .....64

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CHEFS SUGGESTIONS

ALI:

Celery and Dill Dip Appetizer. 14

Risky Whisky Wings................ 39

Chocolate Fondue Fun............. 61

AMIRA:

Purple Cabbage Salad............. 22

Thai Chicken Thighs................... 36

Old Fashioned Blueberry Loaf....... 60

AVIVA:

Creamy Garlic Salad..................... 18

Tomato Basil Chicken................... 35

DORIS:

Mustard-Maple Salmon............. 31

Brussel Sprouts with Shallots and Mustard... 47

GENNY:

Chick Pea, Sweet Pepper & Bocconcini Salad... 17

Dijon Apple-Pork Tenderloin.. 42

Chocolate Party Cake............... 53

GINI:

Melon & Prosciutto or Smoked Turkey............. 15Canneloni....... 26

Lemon Granita. 55

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HELEN:

Broccoli Quiche 26

Ceasar Salad. 19

LOIS:

Hot Artichoke Dip.... 15

Roasted Pear Butternut Soup. 11Forgotten "Meatloaf" . 43

Creamy Parsnip Mashed Potatoes. 49

Iva Mae's Apple Cake.. 47

MIA:

Moroccan Roasted Pepper Salad.. 21

Mediterranean Chicken with Lemon and Olives 36

Pear Pie with Nut Crust 54

MIRIAM:

Lentil Soup with Lemon and Coriander 11

Chicken with Dried Cherries and Cranberries 34

Peaches in Red Wine with Honey and Cinnamon 53

NADIA:Russian Potatoe Salad 20

Soljanka... 39

Shashlik... 37

Raspberry Compote... 51

Walnut Sponge Cake.. 51

RANDEE:

Spinach Salad.. 19

Chicken Dish a la Randee.. 34Apple of my Eye Cake 61

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SARA:

Quick and Easy:

Broccoli Soup.. 10

Quick Green Beans. 47

5 Minute Chicken Legs... 39

Healthy Delight:Tilapia with Bread Crumb Topping 32

Quinoa with Mango & Nuts............................... 48

Squished Squash................................................. 48

Middle East Meal:

Lemon Lentil Soup............................................. 10

Moroccan Beet Salad......................................... 18

Moroccan Chicken............................................. 37

SHARON:

Homemade Smoked Salmon (Gravlax)........ 14

Singapore Fish................................................... 31

SHERRY:

Strawberry-Walnut- Spinach Salad............... 23Penne Pasta Veggie Delight (Sherry)................. 28

Cinnamon Apple Sauce a la Mode.................. 56

THELMA:

Spinach Fusilli.. 28

Mediterranean Grilled Salmon.. 30

Best Brownies... 58

LINDA:Spinach and Strawberry Salad.. 21

Veal Picatta...... 41

Lemon Squares..... 63

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RHONA:

Mexican Chopped Salad..... 21

Chicken Fajitas.... 41

MARJORIE:

Fresh Tomato-Basil Soup.. 13

Chicken and Rice Casserole.. 34Banana Marble Chocolate Chip Cake.. 63

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HE WHO OPENS A SCHOOL DOOR CLOSES A PRISON

Victor Hugo

SOUPS & STARTERS

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Broccoli Soup (Sara)

1 tbsp margarine1 onion roughly chopped1 broccoli washed & roughly chopped2 carrots peeled & chopped1 tbsp of chicken Soup Powder

5 sprigs of fresh dill (or dried)Salt & pepper to taste tsp of thyme (optional)Hot water

Mix onion and margarine in a microwave safe casserole and microwaveon high for 2 minutes. Add chopped broccoli and carrots; fill casserolewith enough hot water to cover vegetables. Add soup powder and dill.Microwave for about 20 minutes until carrots are soft.Pure use a hand mixer directly in the casserole if you have one.Add salt and pepper to taste. Add thyme if desired.

Lemon Lentil Soup (Natalie)

1 cup of red lentils6 cups of water1 onion chopped and sauted or micro waved1tbsp minced garlic sauted3 carrots peeled and chopped

1 lemon freshly squeezed1 cup chopped Italian parsley1 tbsp chicken soup powder (if desired)Salt and pepper to taste

Add lentils, sauted onions and carrots to cold water.Bring to a boil. Lower heat and cook until carrots and lentils aresoft. Pure you can put a hand mixer (like the Braun) directlyinto the pot. Add lemon juice, parsley, salt and pepper

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Roasted pear-Butternut Soup (Lois)

2 ripe pears, peeled, quartered and cored2 pounds butternut squash, peeled seeded and cut into 2-inch chunks2 medium tomatoes, cored and quartered1 large leek, pale green and white parts only, halved lengthwise, sliced an

washed thoroughly2 cloves of garlic, crushed2 tbsp extra virgin olive oil1/2 tsp of salt and 1/2 tsp of pepper to taste4 cups vegetable broth or reduced sodium-chicken broth divided2/3 crumbled any blue-veined cheese1 tbsp thinly sliced fresh chives or green scallionspreheat oven to 400.

Combine pears, squash, tomatoes, leek garlic, oil, salt andpepper in a large bowl; toss to coat. Spread evenly on a largerimmed baking sheet. Roast; stir occasionally untilvegetables are tender. 40-55 minutes. Let cool slightlyPlace half the vegetables and 2 cups of broth in a blender;

puree until smooth. Transfer to a large saucepan on stove.Puree the remaining vegetables and add the last 2 cups broth.Add salt and combine with other puree in panCook soup over medium-low heat, stirring until hot, about 10minutes. Divide among bowls garnish with crumbled cheese,chives or scallion greens.

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Zucchini Soup (Doris)

2 tbsp margarine (for pan)2 apples1 onion1-3 tsp curry4 cups chicken stock

3 cups diced unpeeled zucchini cup rice1 cup milkSautee apples and onion until soft. Sprinkle with curry andstir/cook for a few seconds. Pour in stock and bring to boil. Addzucchini, rice.Cover and simmer until soft

Lentil Soup with Lemon and Coriander (Miriam)

2 cups red lentils8 cups clear chicken broth or vegetable broth cup olive oil1 onion chopped6 cloves of garlic crushed4 stalks of celery chopped cup fresh coriander

Salt and black pepperJuice of 2 lemons

Place the lentils (well- rinsed) in the broth, cover and bring to aboil. Continue to cook on a low heat for 30 minutes. Remove thefoam that gathers on top.

Warm the olive oil in a pan and saut the onions until golden.Add the garlic, celery, and coriander and saut for 5 minutes.

Add the ingredients from the pan to the pot with the broth andlentils. Add salt and pepper and cook for an additional 15minutes. Add the lemon juice and cook for 5 more minutes.

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Fresh Tomato-Basil Soup (Marjorie)

Serves 4

8 large fresh tomatoes1 tbsp of oil

3 large shallots, chopped1/2 cup finely chopped sweet red pepper3/4 cup chicken stock

pinch of hot pepper flakes1/4 cup finely shredded basil leaves1/4 cup finely chopped fresh Italian parsleysalt and pepper to taste

-Immerse tomatoes in a large saucepan of boiling water for 10

seconds or until the skin loosens. Drain then chill under coldrunning water. Remove the core and slip of the skins.-Cut the tomatoes in half and scoop out and discard the seeds.Cut the tomatoes into 1/2 inch pieces and set aside.

-Heat the oil in a large saucepan over medium-low heat. Add theshallots and red pepper, cook uncovered for 10 minutes or untilthe shallots are soft and translucent. Check and make sure thatthe shallots do not brown.-Add the stock and hot pepper flakes. Increase the heat to highand bring to a boil. Reduce the heat to medium and simmercovered for 5 minutes.-Stir in tomatoes, basil and parsley. Increase the heat to high andcook for 3 to 5 minutes or until the soup is heated through.-Season with salt and pepper to taste.-The soup can be served as is or you can puree as you like with ahand blender.

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Celery and a Dill Dip Appetizer (Ali)

CeleryFresh dillSour creamMayo

In a bowl, mix the fresh dill and half a cup of sour cream and 3table spoons of mayonnaise until the sauce is thick, add salt and

pepper to your liking. Cut celery into 3 or 4 inch stalks and servecold. If you prefer a blue cheese dip you can just use some bluecheese salad dressing and it makes for a nice light appetizer!

Sharon's Gravlax

This is homemade smoked salmon; Incredibly easy to do andalways impressive.

1 2-3 lb salmon filet, skinless and boneless (I buy it at costco)1/2 cup salt1 cup sugar1 head of coarsely chopped dill, stems and allA few dashes of liquid smoke (optional) (I buy it at Vielle Europe

on St Laurent)

Mix all the ingredients except the liquid smoke.Lay out a long piece of saran wrap in a glass Pyrex dish. Place 1/2of the mixture on the bottom of the dish and lay the salmon on it.Sprinkle a little liquid smoke, if desired, and cover with theremaining mixture. Wrap tightly in saran wrap and then in a

plastic bag so that no air remains. Make sure all surfaces arecovered in the mix. Place in the glass Pyrex dish in fridge for 24 -

36 hours. Liquid will come out of the salmon so make sure yourdish has sides of at least 2 inches. Rinse off most of the mixture,slice and serve.

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Melon and Prosciutto or Smoked Turkey (Gini)

Cantaloupe peeled, seeded and slicedSmoked turkey or prosciutto rolled

Directions: Arrange in alternate sequence or roll meat aroundcantaloupe slices

Hot Artichoke Dip (Great as a pre dinner snack) (Lois)

1 cup fresh grated Parmesan cheese1 cup fresh grated Swiss cheese1 cup mayonnaise1 small onion slivered1/4 cup dry parsley

1/2 tsp (I add more)depending on your preference1 dash black pepper

Combine all ingredients then gently stir in 1 can Artichoke Heartscut in quarters (or if you like fresh, you can do that instead,around 3). Bake in oven 350 in medium ramekin dish about 25minutes or until bubbly and browned.Can be reheated for snack next day too!Serve with toasted pitas, fresh baguette or veggies.

Smoked Trout Spread (Debbie)

8 oz. skinless smoked trout fillet cup plain yoghurt3 tbsp mayo3 tbsp chopped fresh dill2 tbsp lemon juice1 tbsp chopped green onion2 tsp prepared horseradish tsp pepper

In food processor combine all, process till smooth and refrigerate 1hour (even better next day). Serve with crackers or baguettes orveggies.

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ONLY THE EDUCATED ARE FREE

Epictetus

SALADS

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Chickpea, Sweet Pepper & Bocconcini Salad (Geney)

Pearl bocconcini adds a pretty touch to this marinated salad,terrific as a starter or a side dish.

2 cans chickpeas, 540 ml each,drained and rinsed1 large sweet red pepper, diced1 large sweet yellow pepper, diced1 cup (250 mL) diced celery2 cups (500 mL) drained pearl

bocconcini, about 12 oz (375 g)12 cup (125 mL) white wine vinegar1 tbsp (15 mL) liquid honey

14 tsp (1 mL) smoked paprikaSalt and freshly ground pepper34 cup (175 mL) olive oilLettuce leavesSliced tomatoes or halved grapetomatoes (optional)

Combine chickpeas, red pepper, yellow pepper, celery andbocconcini in a large bowl or airtight container.

Whisk together vinegar, honey, paprika, 12 tsp (2 mL) salt and14 tsp (1 mL) pepper. Gradually whisk in oil until blended. Pourover chickpea mixture and toss gently to coat. Cover andrefrigerate for at least 4 hours or for up to 3 days (toss saladgently occasionally while marinating).

To serve, let salad stand at room temperature for about 15minutes. Season to taste with salt and pepper. Serve on lettuce

leaves and garnish with tomatoes, if desired.Serves 8 to 12

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Creamy Garlic Salad (Aviva)

Dressing:5 TBS low fat mayonnaise2 TBS sugar3 TBS white vinegar

3 cloves fresh garlic, minced tsp sea salt tsp ground pepper

Salad:1 large head romaine lettuce cut into chunks2 small cucumbers, peeled and sliced1 cup sliced mushrooms1 cup croutons

Whisk the dressing ingredients. Combine the salad ingredientsand lightly dress. Top with croutons.

Moroccan Beet Salad (Sara)

4-5 Beets1 tbsp Olive OilFreshly squeezed juice from a Lemon (or to taste) tbsp cumin1 tbsp sugar tsp salt

Wrap beets in tin foil and roast in oven at 400 until soft (1/2 to 1 hour)Let cool. Peel and slice into strips. Whisk oil, lemon, cumin andsugar together and pour over beetsRefrigerate

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Randee's Super Spinach Salad

Salad:1 package baby spinach1 1/2 cup of cooked brown rice1/3 cup mushrooms

1/2 red and green pepper each1/2 package of bean sprouts3 to 4 green onions sliced (white part only)1/3 cup raisins, handful of cranberriesMandarins from a canHandful of salted cashewsSalt and pepper to taste

Dressing:

1/4 cup Soya sauce1/2 cup Mazola oil3 to 4 garlic cloves pepper to taste

Directions: Mix dressing and pour over salad half hour beforeserving.

Light Caesar Salad (Helen)

1 cup light mayo1 tbsp lemon juice1 tsp Worcestershire1 clove of garlic, minced tsp salt1/8 tsp pepper cup light parmesan cheese

1 tbsp milk

Whisk until well blended.Pour over romaine lettuce

Orzo and Artichoke Salad (Sara H)

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11/2 cups of orzo3/4 cup of oil, they say olive but you can mix itA couple of jars of marinated artichoke hearts or one big tin thatis not marinated1 large egg yolk

2 tbsp of white-wine vinegar1 tsp of Dijon mustard2 tbsp of minced fresh basil2 ounces or 100 grams of prosciutto ham, minced2 ounces of parmesan cheese grated2 tbsp of fresh lemon juice1/4 cup fresh parsley minced4 scallions mincedBasil leaves for garnish

In a large saucepan of boiling salted water cook the orzo for 7minutes, drain in a sieve and refresh it under cold water to stop itfrom cooking any more. Toss it with 1/4 cup of oil. Cut up theartichokes and put them in with the orzo. In a small bowl whisktogether the egg yolk, the vinegar, the mustard and salt and

pepper to taste, and add the remaining 1/2 cup of oil, in a streamwhisking and whisk until the dressing is emulsified and thick

looking. Whisk in the minced basil and pour the dressing overthe orzo. Add the prosciutto and the parmesan cheese, the lemonjuice, the parsley the scallions and some salt and pepper to taste.Toss. You can put in the fridge overnight or just make it onSunday morning. Garnish with some basil leaves.

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Mexican Chopped Salad with Honey Lime Vinagrette

(Rhona)

2 1/2 cups chopped romaine lettuce1 can (15.5 oz) black beans, rinsed and well drained3/4 cup chopped seeded tomato

3/4 cup fresh corn kernels, uncooked (or frozen or canned)3/4 cup thinly sliced radishesHalf a ripe avocado, diced1 red bell pepper, chopped1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

1/4 cup fresh lime juice1/4 cup olive oil2 tbsp honey2 tbsp finely chopped fresh cilantro1 garlic clove, peeled and minced1 tsp chopped jalapeo pepper (use canned for less heat)

Spinach and Strawberry Salad (Linda)

3 cups spinach leaves (without stems)12 strawberries, halvedVinaigrette: 2 Tblsp. canola oil, 1 Tblsp. cider vinager, 2 tsp.honey, 1/4tsp. pepper, dash od hot pepper sauceOptional garnish: toasted sesame seeds or toasted sliveredalmonds

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Purple Cabbage Salad (Amira)

Salad:

16 ounces shredded purple cabbage1/3 cup chopped scallions

1/3 cup pine nuts3 carrots, julienned, or 1 (8-ounce) bag shredded carrots1 (11-ounce) can mandarin oranges, reserving liquid1-2 handfuls dried cranberries (can be sweetened kind)

Dressing:

4 tbsp brown sugar1/2 tsp freshly ground black pepper1/4 tsp fine sea salt

4 tbsp red wine vinegar1 tbsp reserved mandarin orange liquid1/2 cup vegetable oil1 tsp parve chicken consomm powder1/2 tsp garlic powder

Place the cabbage, scallions, pine nuts, carrots, oranges andcranberries into a large Ziploc bag. Set aside.

In a jar or cruet, mix the brown sugar, pepper, salt, vinegar,reserved liquid from the oranges, oil, consomm powder, andgarlic powder. Close and shake until thoroughly mixed.

Pour over the salad. Refrigerate to let the flavors mix for at least 1hour. May be prepared early in the day.

YIELDS: 8-10 servings

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Russian Potato Salad (Nadia)

potatoeseggs

onionCucumbercanned peasmayonnaisemilksalt and pepper to tastecanned peas

Method

Boil and peel potatoes and eggs. Cut them up into pieces. Cut upcucumber and onion and add to eggs and potatoes. For thedressing, combine mayonnaise and a small amount of milk andsalt and pepper. Stir or shake up in a closed container. Thedressing can be as thick or as thin as you wish, but it is best tohave it the consistency of ranch dressing. Add dressing to saladand stir.

Strawberry Walnut Spinach Salad (Sherry)

StrawberriesWalnutsSpinachBalsamic VinaigretteDirections: Combine and toss!!

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Moroccan Roasted Pepper Salad (Mia)

6 - 8 (or more) large thick skinned red peppers (or a mix of red,yellow, orange)A few tbsp extra virgin olive oilSaltCrushed garlic to taste

Grill peppers on outdoor grill or under the grill in oven, turningon all sides as the skin blackens a bit and puckers (watch themcarefully). As soon as you remove them from the grill, place themin a plastic bag and seal, resting the bag in a bowl this will helpthe skins of the peppers continue to steam and make it easier to

peel). After at least 15 minutes, open bag and let them cool beforehandling. Over a bowl, open the pepper a bit to release all of its

juices. Pull it apart and over the sink, rub the skin until all theouter blackened skin comes off and the seeds are removed (youmight want to keep the water running a bit to rinse your hands asyou go, but do not rinse the pepper). Place pepper pieces into the

bowl with the juice, as you go. When finished, remove theroasted pepper pieces and slice into strips, placing them into aclean bowl. Strain the juice into the bowl (removing any strayseeds or blackened skin).You can store the roasted peppers in a closed container at this

point (a day or 2 in advance) or dress it right away a few tbsp ofolive oil, a couple of cloves of freshly crushed garlic, and salt totaste. Serve at room temperature, not cold. Great with any fish,chicken, meat.or by itself!!

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IT IS NOT THE ANSWER THAT ENLIGHTENS BUT THE QUESTION

Decouvertes

VEGETARIAN

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Cheese Cannelloni (Gini)

Cheese Cannelloni (in refrigerated fresh pasta section of supermarket)(For non-vegetarian version purchase meat cannelloni)

Pre-made tomato sauce (or homemade)

Fresh Basil leavesOlive oilFresh grated Parmesan Cheese

Directions: Drizzle olive oil in baking panSpread of the sauce on the bottom of the panArrange cannelloni over sauceCover stuffed pasta with the rest of the tomato sauce.Add freshly grated Parmesan and garnish with fresh basil leavesCook in the oven until ready (about 20-30 minutes at 350 F)

Note (Optional): Serve with garlic bread and a mixed green saladwith use olive oil, wine vinegar and Dijon salad dressing)

Broccoli Quiche (Helen)

1 large onion, diced1 pkg. frozen broccoli florets, thawed and drained4 eggs

cup 15% cream1 cup milkPinch of salt1 cup shredded mozzarella cheeseFrozen pie crust, thawed

Preheat oven to 350 and butter dish. Fry onion until golden, setaside. In a large bowl combine the broccoli, eggs, cream, milk,salt and of cheese. Add the fried onions and mix. Line dishwith pie crust. Pour in all the ingredients. Sprinkle top withremaining cheese. Bake approx. 40 minutes until top is golden.

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Lima Bean Casserole (Natalie)

Serves 8 a tasty side dish.

4 cans of raw jumbo lima beans6 large grated tomatoes or one large can diced tomatoes

1 Spanish or Purple onion, chopped -> 1 bunch of Italian parsleyAt least 3 cloves of garlic1 cup of olive oilSalt and pepper to taste.

If using fresh tomatoes grate tomatoes in a food processor or cutup into fine pieces. Drain off half of the liquid. Chop the onion,garlic and parsley together and add in the tomatoes and lima

beans. Add salt and pepper to taste.

Bake in the oven at 3500F for up to 2 hours. (Check after 1.5hours).

Penne Pasta Veggie Delight (Sherry)

Mushrooms (whole or sliced)Red/Yellow/Orange PeppersPestoBruschetta (I use store bought)Penne pasta (but any pasta will work)Feta cheese

Saut mushrooms in pesto and bruschettaAdd large diced squares of colourful peppers for last 2 minutesCombine with pasta boiled to preferred degree of al denteSprinkle with crumbled feta cheese

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Spinach Pesto Fusilli (Thelma)

A healthy, milder take on a classic pasta sauce, replacing spinachfor basil. The best part is how easy the food processor makes thisno-cook recipe that will keep in the fridge for 1 week.

1 package washed baby spinach2 cloves garlic tsp kosher salt cup of pine nuts1 cup of freshly grated parmesan cheese cup olive oil1 pkg of fusilli pasta

Pack all ingredients into a food processor except for olive oil.

Pulse until combined, then run machine for 20 seconds more somixture is pureed. Add olive oil slowly with machine running.Cook pasta as per directions, drain and toss with the pesto. Addmore sauce if required. Store the rest in the fridge. My kids use itas a spread on sandwiches!

See Vegetarian Version of Saras Morrocan Chicken

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WHAT SCULPTURE IS TO A BLOCK OF MARBLE, EDUCATION IS TO THE

SOUL

Joseph Addison

FISH

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Maple-Glazed Roasted Salmon (Debbie)

cup grated fresh ginger cup rice vinegar or white wine vinegar

cup maple syrupOne 2-2 pound salmon fillet (or trout)6 shallots, halved lengthwise tsp salt tsp pepper2 tbsp maple syrupChopped parsley

Combine first 3 ingredients in bottom of large platter or serving

dish. Add fish, skin side up and marinate, covered in fridge for20 minutes. Remove from marinade, pat dry with paper towel.Preheat oven to 450 f. Place fish, skin side down, on bakingsheet with shallots, sprinkle with salt and pepper. Brush fish with1 tbsp of the maple syrup. Bake 10 minutes. Brush with thesecond tbsp of syrup, bake another 7 minutes or till fish flakeseasily. Serve sprinkled with the parsley.

Mediterranean Grilled Salmon (Thelma)

8 Salmon filets no bones, no skinOlive oilGarlic powderKosher saltOreganoFresh lemon

Rub salmon with olive oil. Sprinkle on one side with garlicpowder, kosher salt and oregano. Pour the juice of 1 freshlysqueezed lemon over the salmon. Let stand for 1 hour. Grill onhigh heat for 8 minutes (4 min. per side).

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Salmon Mustard Maple (Doris)

2 tsp olive oil3 tbsp old style mustard with seeds3 tbsp maple syrup1 tsp balsamic vinegar

Salmon filets

Place fish in panAdjust rack for broilingSet to broilMix oil, mustard seeds, syrup and vinegarCoat salmon with mixtureBroil 7 min uncoveredBroil 10 minutes covered

Sharon's Singapore Fish

Really easy and very tasty.

4 pieces of boneless tilapia (or any mild white filet)

4 tbsp soy sauce (or to taste)1/4 cup canola oil4 scallions, sliced2 " square of ginger, cut into matchsticks

Bake fish in preheated 350 F oven until done, 10- 15 minutes.Place on serving plate. Sprinkle on the scallions and ginger. Pouron the soy sauce. Heat the oil in a small sauce pan until very hot.Pour immediately over the fish (it will sizzle and cook the

scallions and ginger)Serve with brown rice, using the sauce on the rice

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Tilapia with bread crumb topping (Sara)

4-6 tilapia filetsSalt & pepper to taste3 slices of freshly rye bread crumbs

(very quick with the magic bullet )1 tbsp of margarine

2 tsp dry basil

Preheat oven to 350Lightly oil baking panPut in tilapia and add salt & pepperMelt margarine (microwave) and mix with bread crumbs and

basilSpoon bread crumb mixture over fishBake until fish is done (flakes) about 10-20 minutes depending onsize of the filets. Broil for 1-2 minutes

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THE BEAUTIFUL THING ABOUT LEARNING IS THAT NO ONE CAN TAKE ITAWAY FROM YOU

B.B. King

MEAT&POULTRY

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Chicken dish a la Randee!

6 to 8 chicken breasts1/4 cup butter1/3 cup honey1/4 cup Dijon

2 tbsp balsamic vinegar3 tbsp fresh basil4 garlic clovesSalt and pepper to taste.

Directions: bring all ingredients except chicken to boil. Then pourover chicken breasts and bake in oven at 350 for approximately30 minutes.Goes well with basmati rice!

Chicken And Rice Casserole(Marjorie)

1 1/2 cups long grain rice, uncooked (if using brown, use 1/2 cupmore of water and allow for about 15 minutes extra baking time)2 1/2-3 pounds chicken parts, skin and all visible fat removed2 tablespoons oat bran3/4 teaspoon no-salt seasoning

2 tablespoons oil1 medium onion, chopped2 garlic cloves, minced1 1/2 cups celery, chopped1 1/2 cans (15 oz.) beef broth (chicken is fine too)3/4 cup water1/4 teaspoon freshly ground black pepper1/2 teaspoon rosemary1/2 teaspoon oregano

-Toast the rice in a preheated 350 oven for 15 to 20 minutes, oruntil golden brown.- Spray a large Teflon frying pan well with no-stick vegetable oilspray and saut the chicken, sprinkling with the oat bran and no-salt seasoning as it browns. Remove the chicken to a warm plateand put the oil in the same pan.

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-Add the onion and garlic and saut until the onion is tender.-Stir in all of the remaining ingredients, including the rice.-Transfer to an 11 x 7 inch baking dish and arrange the chicken

pieces in a single layer on top.-Cover the dish tightly with aluminum foil and bake in a

preheated 350 oven for 50 minutes.

Other vegetables can be added to make this a complete one dishmeal, such as carrots, mushrooms, peas, peppers etc.

Tomato Basil Chicken (Aviva)

2 chickens cut in eighths2 large tomatoes cut in chunks1 bottle Italian dressing

C basil leaves4 cloves fresh garlic5 sun-dried tomatoes packed in oil

Puree tomato chunks, dressing, basil, garlic and sun-driedtomatoes in food processor. Pour over chicken. Bake uncoveredat 250 for 1 hrs

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Thai Chicken Thighs (Amira)

Serves 4 to 6Chicken thighs stay moist in cooking and the marinade has anappealing Asian flavour. Serve with a green vegetable andsteamed rice for a quick and lovely family meal.

2 pounds (1 kg) boneless chicken thighs3 tbsp (45 mL) hoisin sauce2 tbsp (30 mL) smooth peanut butter1 tbsp (15 mL) soy sauce1 tbsp (15 mL) sesame oil1 tbsp (15 mL) lemon juice1 tbsp (15 mL) fresh ginger, minced1/2 tsp (2 mL) liquid red pepper, or to taste1/3 cup (75 mL) green onions, minced2 cloves garlic, minced2 tbsp (30 mL) chopped cilantro or flat-leaf parsley, for garnish

In a large mixing bowl, combine the hoisin sauce, peanut butter,soy sauce, sesame oil, lemon juice, ginger, red pepper, greenonions and garlic. Mix well. Add chicken and mix thoroughly tocoat.

Arrange chicken on a shallow baking dish or a rimmed bakingsheet, spooning any sauce left in the bowl over the chicken. Bakeat 375 F (190C) for 45 to 50 minutes, or until skin is golden

brown and juice runs clear when chicken is pierced with a fork.Sprinkle with cilantro or flat-leaf parsley and serve.

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SarasMoroccan Chicken with Couscous (Well worth thefuss)

Chicken Marinade1 C. Olive Oil C. Red wine vinegar

2 Tbsp ground Cumin1 tbsp Coriander2 tsp cinnamon2 tsp salt2 tsp sugar tsp cayenne pepper

Mix well. Store in a jar in the fridge. Use as needed.

Chicken Dish

4-6 boneless chicken thighsOlive oil2 cloves garlic minced3 onions sliced2 C. water1tbsp minced ginger root (optional)1 tsp. Cinnamon

1 tsp. Tumeric1tsp sugar1 large Sweet potato peeled and cubed4 carrots peeled and cut in chunks1 can chick peas drained1 zucchini c dried cranberries (if desired) c fresh chopped coriander (if desired)1 c couscous

Marinade Chicken for at least an hour in the fridgeBrown chicken in olive oil and set asideAdd onions and saut until softAdd garlic and saut 1 minute longerAdd spicesMix well and heat for about a minuteAdd water, sweet potato and carrots and cook until soft

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Add chick peas, zucchini and cranberriesCook 5-10 more minutes until the zucchini is cooked.

Prepare couscous as per package directionsServe Chicken over CouscousJust as good in its vegetarian version: Simply Omit the Chicken

Chicken with Dried Cherries and Cranberries (Miriam)

1 chicken cut in 8 cup dried cherries cup dried cranberries1 cups of orange juice cup of sherry cup brown sugar3 tsp potato starch

Place chicken in a baking dish. In a bowl combine juice, sherryand sugar. Stir in berries and starch. Pour over chicken and bakeat 350 uncovered for 45 minutes. Then baste and bake 30-40

minutes. Cover baking dish and cook for an additional 15minutes. Serve with wild rice.

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Risky Whisky Wings (Ali)

Chicken WingsBarbeque SauceWhisky/Scotch (whatever you have on hand)

In a mixing bowl add half a cup of barbeque sauce and 2 ouncesof whisky. Mix well.Drizzle the bottom of a Pyrex glass dish with the glaze and then

pour the balance of the glaze generously all over the wings. Bakeat a high heat of 425 degrees until golden brown.

Saras I have only 5 minutes Chicken Legs

Chicken legs1-2 tbsp Olive OilBBQ chicken spice

Preheat oven to 400. Pour olive oil over chicken. Sprinkle withBBQ spice. Bake 1 hour. If you have an extra 5 minutes throw in

potatoes cut in chunks as well

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Mediterranean Chicken with Lemon and Olives (Mia)

8-10 chicken pieces(ie. legs and thighs or de-boned breasts/thighs etc.)

2 onions, sliced thinly1 lemon, halved lengthwise and sliced thinly

cup pitted salty green olivesA few cloves of garlic, wholeChopped fresh parsley or coriander (or both)Approx. 1 tsp turmeric, 1 tsp paprika or chili powder, a dash ofcinnamon and cumin, salt and fresh ground pepper to taste.A bit of white wine or chicken broth

*Note: I dont really measure accurately when I prepare this dishor variations thereof.so this is an estimate.experiment and

take liberties with the recipe!

In a large pot, brown the chicken pieces on all sides (ingroupings) in a bit of olive oil remove and keep in a bowl. Inthe same pot, saut the sliced onions with the whole garlic clovesuntil softened a bit. Mix the onion/garlic mixture, together withall the spices into the bowl with the chicken, coating all thechicken pieces. Place the chicken pieces back into the pot,layering with lemon slices, olives, and fresh herbs. Add a bit ofwhite wine or chicken broth, cover pot tightly, bring up to a boiland then reduce to a simmer for about 45 minutes (time variesdepending on type and quantity of chicken pieces), until chickenis cooked through and soft. This can be cooked earlier in day andheated on stovetop just before serving. Serve with rice, bulgur.any grain would be nice.

Variation some vegetables can be added green and/or yellow

beans, rutabaga or celery root sliced into strips..etc. Addthem to the bottom of the pot before layering the chicken above.

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Chicken Fajitas (Rhona)

4 Chicken breasts1 Lime2 cloves garlic

Squeeze juice from lime and combine minced garlic with chickenand marinate for one hour at room temperature or in therefrigerator overnight. Grill or broil and slice.Whole wheat tortillaGuacamoleSalsaCombine ingredients and wrap in the tortilla

Veal Picatta (Linda)

2 lbs. veal filets1 cup flour1/2 cup oil1/4 lb. unsalted butter2 Tbsp. chopped parsley1/4 cup lemon juicesalt and pepper

Season veal and dredge in flour. Heat oil in heavy skillet and meltbutter. Add lemon juice and parsley. Saut the veal in the sauce.Serve over rice. (Serves 4)

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Dijon apple Pork Tenderloin (Geney)

1 pork tenderloin1 tbsp Dijon mustard

Sauce:

2 tbsp Dijon Mustard1 cups apple juiceSauce thickener

Heat oven to 425, cover the pork with mustard and cook for 25minutes. In the meantime, combine, 2tbsp mustard with apple

juice and 1 tbsp or more if needed of thickener, whisk over med-high heat until thick. Serve with basmati rice and veggies.

Shashlik (Nadia)

For 1.5 pounds lamb:2 small onion heads2 scallion (spring onion) heads2 medium-sized tomatoes1 lemon1 tbs. vinegar1 tbs. olive oil

Dice 1st onion. Clean lamb, cut into small pieces, place into bowl,add salt, pepper, diced onion and vinegar or one tsp. of lemon

juice. Make sure ingredients are well applied. Cover bowl, moveto a cold place and allow marinating for 2.5 hours. Slice 2ndonion. Add pieces of lamb interspersed with onion slices. Oneshould cook Shashlik above hot (no flame) coals on a grill or

brazier. In case of no available grill one can use a frying pan.Cook 15-20 minutes, spinning skewer to evenly cook Shashlik.Once done, remove from skewer, place onto plate, garnish withsliced red or green peppers, tomatoes, scallions and slices oflemon. This method will work for pork Shashlik as well.

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The forgotten" Meatloaf" (Lois)

1 cup chopped onion6 tbsp ketchup, divided2 tbps Dijon mustard, divided1 cup(4 ounces) shredded part-skim mozzarella cheese

1/2 cup Italian breadcrumbs1/4 cup chopped fresh parsley2 tbsp grated parmesan cheese1 tsp dry oregano1/4 tsp black pepper1 large egg, lightly beaten1/2 pound ground lean beef1/2 pound ground lean pork (eliminate if you don't use pork andadd 1/4 more of both beef and veal)1/2 pound ground lean veal

Preheat oven to 375Place a medium skillet covered with cooking spray over mediumhigh heat. Add the chopped onion and saut for 3 minutes.Combine the onion, 1/4 cup ketchup, 1 tbsp mustard, mozzarellaand next 6 ingredients(mozzarella through egg) in a large bowl.Crumble ground meats over cheese mixture stirring until blended.

Pack mixture into an 8x4-inch loaf pan coated with cookingspray. Combine 2 tbsp ketchup and 1 tbsp mustard, spread overtop of loaf. Bake at 375 for 1 hour or until meat thermometerregisters 160. Let stand in pan for ten minutes. Remove loaf from

pan and cut into 12 slices.

Serve with creamy parsnip mashed potatoes (See Sides)

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Soljanka (Nadia)

3 tbsp unsalted butter, in all11/2 pounds Brined Cabbage2 small bay leaves, 4 black peppercorns, and 4 all- spice berries,tied in a cheesecloth bag1 tsp sugar

1/4 pound cooked beef1/4 pound cooked tongue6 ounces frankfurters6 ounces lean ham2 Brined Cucumbers6 marinated plums1 tsp capers12 black Greek olives, halved and pitted1 medium onion, finely chopped and sauted for 7-8 minutes in 1tbsp unsalted butter1 tbsp bread crumbs6 tbsp grated Parmesan cheese3 tbsp finely chopped scallions6 slices lemonMelt 1 tbsp of butter in a heavy 3- to 4-quart saucepan, add thesauerkraut, spice bag, and sugar, and saut for 15 minutes, or untiltender, stirring occasionally to keep the sauerkraut from sticking

to the pan. Meanwhile, cut the cooked beef, tongue, frankfurters,ham, and pickles into 1/2-inch dice. Combine this mixture withthe capers and olives and set aside. When the sauerkraut iscooked, discard the spice bag and mix the onions into thesauerkraut. Preheat the oven to 375F. Grease a 3- to 4-quartrectangular casserole with 1 tbsp of butter and spread half thesauerkraut over the bottom. Cover with all the diced meats and

pickles, and then top with remaining sauerkraut. Smooth the top,sprinkle with the bread crumbs and grated cheese, dot with the

remaining butter, and bake for 15-20 minutes. Cut into 6-8squares and transfer to individual heated serving plates. Smooththe sides and decorate with the chopped scallions, lemon slices,and marinated plums. Serve at once. Variation Fish CasseroleInstead of the beef, tongue, frankfurters, and ham, substitute up to1 pound of assorted fish fillets, sauted in unsalted butter or oiland cut into 1-inch pieces.

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One-Pot Lamb With Olives Tomatoes And Spinach (Lynda)

Serves 4Prep 15 mins Total time 2 hrs.

a drizzle of olive oil

1 1/2 lbs (750 g) of boneless lamb shoulder trimmed and cut into2 in (5cm) chunks1 onion, halved and finely sliced2 cloves garlic, finely sliced2 peppers, deseeded and cut into chunksA few sprigs of rosemary2 cups (500 ml) hot chicken or vegetable stock2 cans cannellini or white beans, drained and rinsed1-2 cups cherry tomatoes1/2 cup of black pitted olives2 tbsp of parsley1 medium bag of fresh spinach

Preheat oven to 350. Heat the oil in casserole and brown thelamb in batches, transferring it to a plate as its ready. Soften theonion, garlic, peppers and rosemary in the pan for 5 minutes.Return the lamb to the pan with any juices on the plate, stir in the

stock and season. Bring to boil then cover and transfer to the ovenfor 1 hour or until the lamb in tender. Stir in the beans, tomatoesand olives, cover and return to the oven for 30 minutes. After 15minutes, remove the lid. Stir the spinach into the lamb until justwilted and then check the seasoning and remove the rosemarysprigs. Serve in shallow dishes.Enjoy with crusty bread. Serve with great robust red wine. May Isuggest a Spanish Riojas.

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UPON THE EDUCATION OF THE PEOPLE OF THIS COUNTRY, THE FATE

OF THIS COUNTRY DEPENDS

Benjamin Disraeli

SIDES

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Brussel Sprouts with Shallots and Mustard (Doris)

cup olive oil (50 mL)2 tbsp balsamic vinegar (25 mL)1 tbsp Dijon mustard (15 mL)

2 lb brussel sprouts, trimmed and cut in half (1 kg)8 shallots peeled and halvedSalt and ground pepper3 tbsp butter or margarind (45 mL)1 cup chicken broth, vegetable stock or water (250 mL)2 tbsp chopped fresh dill (25 mL)Preheat oven to 425 deg F (220 deg C)

Whisk together olive oil, vinegar, Dijon mustard. Toss with

shallots and brussel sprouts. Season with salt and pepper.

Lay sprouts and shallots in one layer on baking sheet.

Bake for 20-25 minutes until sprouts and shallots are tender andbrown. Reserve.

Place butter on large skillet over medium heat. Add sprouts andshallots and toss until heated. Pour liquid over sprouts and

shallots and bring to boil. Reduce heat and cook until thickensand sprouts glisten. Serve sprinkled with dill.

Quick Green Beans (Sara from Mia)

1 lb green beans1 tsp sesame oil1 tsp Soya sauceMicrowave green beans until tender crisp and run under coldwater. Add sesame oil and Soya sauce and mix.

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Quinoa with Mango & Nuts (Sara)

3 c water1 c quinoa1 tbsp Red curry paste1 tbsp Chicken soup powder1 mango chopped

4 green onions chopped c cashews or toasted almonds or pecansBalsamic dressing (optional, to taste)

Bring water to a boil. Mix in soup powder and red curry paste.Add quinoa and cook until done. (Quinoa will sprout and willsoften). Drain and put out in a plate to dry. Mix in Mango, greenonions and nuts. Add Dressing

Squished Squash (Sara)

1 medium butternut squash1 tbsp brown sugar1 tbsp MargarineSalt & pepper (to taste)

Slice Squash in half along its length. Remove Seeds. Bake facedown at 400 until soft. Scoop out squash. Mix in sugar,

margarine, salt and pepper

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Parsnip potatoes (Lois)

2lbs yellow fleshed potatoes (5 cups) peeled, cubed2 cups peeled cubed parsnip

4 garlic cloves3/4 cup low fat buttermilk3 tbsp minced fresh parsley2 tbsp minced fresh chives3/4 tsp salt1/4 tsp black pepper

Combine first 3 ingredients in a large saucepan, add water tocover. Bring to a boil and cook 12 minutes until vegetables are

tender.Drain. Combine potato mixture, buttermilk and remainingingredients in a large bowl, and beat at medium speed of a mixeruntil smooth.(I sometimes add extra 2% milk and/or butte evensmoother)

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NEVER DOUBT THAT A SMALL GROUP OF COMMITTED PEOPLE

CANCHANGE THE WORLD. INDEED IT'S THE ONLY THING THAT EVER

HAS

Margaret Mead

DESSERTS

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Sweet Corn Bread (Geney)

1 cup all-purpose flour1 cup cornmeal1/4 cup sugar1/2 tsp baking powder1/2 tsp baking soda

1/2 tsp salt1 egg, lightly beaten1 cup sour cream1/3 cup milk1/4 cup butter, melted

In a large bowl, combine the flour, cornmeal, sugar, bakingpowder, baking soda and salt. Combine the egg, sour cream, milkand butter; stir into dry ingredients just until moistened.

Pour into a greased 8-in. square baking dish. Bake at 400 F for20-25 minutes or until a toothpick inserted near the center comesout clean. Serve warm

Walnut Sponge Cake (Nadia)

4 large eggs, separated and at room temperature

A pinch of salt1/8 tsp almond extract1/2 cup sugar, in all1/3 cup cake flour, sifted with 3/4 tsp bakin cup walnuts, toasted and finely choppedA 9-inch round spring- form pan

Set the baking rack at the middle level of the oven and preheat theoven to 350F. Line the spring-form pan with wax paper and

grease the paper. In a large bowl, using a wooden spoon, stir theegg yolks vigorously with a pinch of salt for 30 second

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Iva Mae's applecake (Lois)

A quick dessert made with apples.... NOT A PIE.... BUT ACAKE....

2 cups flour4 tsp baking powder

1/2 tsp salt1/4 cup sugar1/2 cup(1stick) butter1 large egg, lightly beaten1 cup milk

TOPPING3 cups peeled and sliced baking apples (about7)1 cup sugar1 tsp ground cinnamon( too conservative...add more!).2 tsp cornstarch1/2 cup (1 stick) butter, melted

In a large mixing bowl, sift together the flour, baking powder, saltand sugar, then cut in the butter. Beat in the egg and milkPreheat the oven to 375. Line a 9x13 inch baking pan with asingle piece of foil, allowing the edges of the foil to hang over the

edges of the pan. Lightly butter the foil.Spread the batter evenly in the pan. Arrange the apple slices onthe batter in rows, overlapping them slightly and alternating thedirection of the rows.Combine the sugar, cinnamon and cornstarch and sprinkle themixture over the apples. Drizzle the melted butter over all.Bake for 50 minutes or until the apples are nicely browned andglazed and cake center comes out clean. Remove the cake to awire rack and cool it in the pan.

To serve, hold the foil edges and gently lift the cake from the pan.Transfer the cake to a serving tray and gently peel away the foil.Cut the cake into 4 inch strips between the apple rows.

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Nut Muffins (Geney)

2 c. ground nuts1 heaping tbsp of plain fat-free, sugar free yogurt1 heaping tbsp of honey100 ml unsweetened applesauce

tsp baking sodaDash of salt3 eggsRind of an orangeOptional add ons: tsp. almond extract tsp. stevia2 tbsp orange juice c. of any dried fruit or berries (fresh or frozen)Substitute part of nuts with unsweetened coconutTo make banana nut bread: add one egg and two mashed ripped

bananas

Mix all ingredients in food processor and put in muffin tins. Bakeat 375 for about 15-20 minutes. The muffins may fall when theyhave been removed from the oven.

Freeze very well. Makes about 12 large muffins

Vanilla- Soaked Fruits (Debbie)

1 cup sugar2 cups water1 vanilla bean, split and seeds scraped out.4 mixed, seeded and halved fruit such as apricots, peaches,nectarines, apples, pears, plums.

Place the sugar, water and vanilla bean in a saucepan over lowheat and stir till sugar dissolves. Add the fruit and poach gentlyover low heat for 5 minutes or till soft. Serve warm in deep

bowls with vanilla ice cream. Pour the syrup over.

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Chocolate party cake (Geney)

1 1/2 cups all purpose flour1/4 cup unsweetened cocoa1 tsp baking powder1/4 tsp salt

1/4 cup margarine1 cup sugar (granulated or brown)3/4 cup buttermilk2 tbsp. hot water1 teas. instant coffee granules1 tsp Vanilla extractCooking Spray1 ounces white chocolate melted2 C fresh raspberries

Combine first 4 ingredients in a small bowl, set aside.

Melt margarine in a medium saucepan over low heat. Removefrom heat, stir in sugar. Add buttermilk; stir well.

Combine hot water and coffee granules, stirring until granulesdissolve. Add to sugar mixture, stir well. Gradually add flour

mixture to liquid mixture, stirring with a wire whisk just untilblended. Stir in vanilla.

Pour batter into a 6 cup ring mold coated with cooking spray.Bake at 350 for 20 to 25 minutes. Let cool completely in pan.

Carefully invert cooled cake onto a serving platter. Drizzlemelted chocolate evenly over cake. Spoon raspberries into centre.

yield: 12 servings ( about 181 calories per serving)

Note: You can substitute white chocolate with semi-sweet or milkchocolate, or any light icing (see below) . This cake freezes verywell, but best un-iced. It fits perfectly in a large Ziploc bag.

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Easy light icing base

2 tbsp margarine1 cup icing sugar1/2 teas. vanilla extract or any other flavour

Chocolate : add1/8 cup cocoa, 1 tbsp. milk or coffee (liquid

form...I use left over coffee from the morning!) Stir allingredients with a whisk. If too thick add more liquid.You can substitute vanilla with almond extract and add crushedalmonds.You can substitute vanilla with mint extract and decorate withmint leaves.

Lemon: add 1 tbsp. lemon juice and the rind of one lemon. Stirall ingredients with a whisk. If too thick add a little milk.

Lemon Granita (Make ahead) (Gini)

Water (4 cups)Sugar (1 and cup)Lemon rind (1.5 to 2 tbsp)Freshly squeezed and strained lemon juice (1 cup)

Bring water and lemon to a boil in a saucepanAdd lemon rind and cook for 5 minutesStrain the liquid and cool at room temperatureStir in lemon juice and place in a bowl in freezerWhen ready to serve remove frozen lemon mixtureGrind in a food processor and serve in individual dishes

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Raspberry Compote (Nadia)

Raspberries6-7 tbsp sugar per one 1,5 lt. jar

Sort out the raspberries and put them in a colander and dip into abucket of water. Then take out the colander, let the water drain

away and remove the stalks/stems from the berries. If you haveberries with grubs of the raspberry bug, dip them in 1-% saltsolution (10 g salt per 1 lt. water) for 2 minutes. The grubs willcome to the surface. Remove the grubs, put the raspberries in thecolander and rinse them. Then place the berries into jars addingsugar (6-7 tbsp per one 1,5 lt. jar). Fill the jars 1 cm above theneck, cover them with a gauze and let them rest for 4-5 hours. Allthis time the raspberries will be oozing juice, partially dissolvingthe sugar, and the contents of the jar will be self-condensing. Assoon as the raspberries and the sugar sink to the bottom, cover the

jars with lids and leave them in a saucepan with the waterpreheated to 40 C. The 0,5 lt. jars are sterilized in 15 minutes.The saucepan should be covered during the sterilization. Thewater must not boil too much and the water level must be 3 cm

below the neck of the jar. Right after the sterilization, seal up thejars, check the quality of the seal and cool them

Home made Apple Sauce (Sherry)ApplesCinnamon

Cut large pieces of apples with skin on (you can make largebatches)Sprinkle to taste with ground cinnamonSimmer over low heat for 2-3 hoursServe hot or colda la mode if you dare!

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Pascales Easy Lemon Bars

Crust:1 cup butter softened cup icing sugar

1/8 tsp. salt2 cups flour

Heat oven to 350 F. Line 13 x 9 x 2 in. baking pan with foil.In a large bowl, blend butter, sugar and salt until smooth.Add flour, stir and scrape mixture into baking pan.Add flour, stir and scrape mixture into baking pan.Bake for 20 minutes until crust is golden.Remove from oven and set aside.

Filling:1 3/4 cups granulated sugar cup flour4 eggs6 Tbsp. lemon juiceIn a large bowl, beat all ingredients until smooth and pour overcrust. Bake for 25 minutes. Remove from oven and cool.

Dust with icing sugar and cut into squares or bars.Enjoy ! : )

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Best Brownies (Thelma)

Anyone who has invited our kids on overnight visits, over theyears, knows about this treat. 1 bowl, 5 minutes and they are inthe oven! lb Butter2 squares of unsweetened chocolate

1 cup of sugar2 eggs cup flour cup semi-sweet chocolate chipsPreheat oven to 350. Grease and flour an 8 square glass bakingdish. In a large glass bowl melt butter and chocolate together inthe microwave, about 3 minutes on medium power. Stir to blendwell. Beat in sugar. Beat in eggs. Fold in flour. Add chocolatechips. Pour into baking dish. Bake for 30 minutes. Cool, cut insquares.

Peaches in Red Wine with Honey and Cinnamon(Miriam)

6 firm ripe peaches or 1 pounds thawed frozen peaches1 cups full- bodied red wine2-3 tbsp mild-flavored honey

tsp ground cinnamon1 tsp vanilla extractFresh mint for garnish

Blanch the peaches under boiling water and remove their skins.Heat the wine to simmer and remove from heat.Stir in honey, cinnamon and vanilla. Pour into a bowl and slice inthe peaches.

Refrigerate for several hours.Serve cold garnished with fresh mint.

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Pear Pie With Nut Crust (Mia)

9 pie pan / 375 degree oven for approx. 35 minCrust:

1 tbsp soft butter2 cups walnuts or pecans

cup unbleached white flour tsp salt tsp cinnamon3 tbsp (or so) water as needed

Filling:

5-6 ripe rears (dAnjou or Bartlett or combination)2 tbsp unbleached white flour1 tsp cinnamon2 tbsp packed brown sugar (or to taste)Grated rind of 1 lemon1 tbsp fresh lemon juiceA dash of saltUse the 1 tbsp butter to generously grease a 9pie pan. Grind nutsin food processor until almosta paste. In a bowl, combine andmix ground nuts with flour, sugar, salt and cinnamon until

blended. Add water 1 tbsp at a time, mixing after each addition

add just enough for dough to adhere to itself (not so much as tobecome sticky). Use hands to press the dough evenly into bottomand sides of the buttered pie pan. Set aside while preparingfilling.Preheat oven to 375. Peel and slice pears place in bowl andsprinkle with flour as you toss the slices gently. Add cinnamon,sugar, lemon juice and rind, and salt stir lightly. Spread fillinginto the unbaked crust. Bake for approx. 35 min.Serve pie warm with whipped cream or vanilla ice cream.

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Old Fashioned Blueberry Loaf (Amira)

Cake: cup light brown sugar, packed

cup granulated sugar

1 cup all purpose flower2 tsp baking powder2 eggs cup vegetable oil cup fresh orange juicezest of 1 orange grated

1tsp pure vanilla extract1 cup fresh or frozen blueberries

Topping:2tbsp brown sugar

1 tsp cinnamonPreheat oven to 350-degree F. Line a 9x 5 inch loaf pan with

parchment paper. In a large bowl mix together the sugar, flourand baking powder. Form a well in the center and add the eggs,oil, juice, zest, orange juice and vanilla. Mix until all ingredientsare just combined. Gently fold in blueberries. Prepare topping in

a small bowl. Combine brown sugar and cinnamon. Pour batterinto prepared pan and sprinkle with topping. Bake for 45-55minutes until tester comes out clean.

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Apple of my Eye Cake! (Randee)

2 eggs1 cup sugar1 tsp of vanilla

1/2 cup of mazola oil3 tbsp of orange juice1 1/2 cup of flour2 tsp of baking powder1/4 tsp salt1/2 cup brown sugar2 tsp of cinnamon8 medium to large apples

Peel, core and slice apples. Sprinkle brown sugar and cinnamonon top. Mix and set aside.

Combine all remaining ingredients with mixer. Pour half batterinto 9 inch square pan. Put apple mixture on top, cover withremaining batter.

Bake at 350 for 50-60 minutes. Sprinkle icing sugar beforeserving (optional)

Chocolate Fondue Fun (Ali)

3 or 4 large size dark chocolate bars- 70% cocoa2-3 tbsp canola or vegetable oilCut up into chunks assorted fruit such as bananas, strawberries,

pears, apples, oranges

Place the bars of the chocolate in a pot on low heat and add theoil. The oil is used to thin out the chocolate so if you need to addmore you may do so. Once the chocolate is thinned and your fruitis cut, place fruit on skewers and drizzle the chocolate on top orcreate a communal chocolate bowl so every one can dip as they

please.

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Glazed Lemon Cake (Geney)

Servings: 16

1 cup (250 mL)butter, softened2 cups (500 mL) sugar

4 eggs2 tbsp (25 mL) lemon rind, grated1 tsp (5 mL) vanilla3 cups (750 mL) flour1 tbsp (15 mL)baking powder1/2 tsp (2 mL) salt1-1/4 cups (300 mL) milk

Topping:

1/2 cups (125 mL) icing sugar2 tsp (10 mL) lemon rind, grated1 tbsp (15 mL) lemon juice

Preheat oven to 350F (180C).In large bowl, beat butter with sugar until light and fluffy. Beat ineggs, 1 at a time, beating well after each. Beat in lemon rind andvanilla. In separate bowl, whisk together flour, baking powderand salt. Using wooden spoon, stir into butter mixture alternately

with milk, making 3 additions of flour mixture and 2 of milk.Pour batter into greased and floured 10-inch (3 L) bundt pan.Bake in centre of oven for 50 minutes or until tester inserted incentre comes out clean. Let cool in pan on rack for 10 minutes.Turn out onto rack to cool.Topping:

In bowl, whisk together icing sugar, lemon rind and juice. Drizzleover top of cake.

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Lemon Squares(Linda)

Crust: Blend until crumbly: 2 sticks unsalted butter (cut up), 2cups regular flour, 1/2 cup sugarPress mixture into 9"x13" pan, and bake at 350 for 20 mins.Topping: Blend 4 eggs, 1/2 cup lemon juice, 2 cups sugar, 1/4

cup flour, 1 tsp. baking powder. Pour over crust, and bakeadditional 25 mins. Cool and cut into squares.

Banana Marble Chocolate Chip Cake (Marjorie)

1 oz = 1 square semi-sweet chocolate, melted1 teaspoon sugar2 tablespoon water1/4 teaspoon baking soda

3 1/2 cups flour2 teaspoon baking powder1 teaspoon salt1/4 teaspoon nutmeg1 cup shortening (or oil)2 cups sugar5 eggs1 cup mashed ripe bananas1/4 cup orange juice1/2 cup chocolate chips

-In a small bowl combine melted chocolate, sugar, hot water andbaking soda. Set aside to cool.-In a large bowl, beat the oil or shortening with the sugar untillight and fluffy. Add the eggs one at a time, beating each in well.Add the flour mixture alternately with the mashed bananas and

juice. Fold in the chocolate chips.-Put 3/4 of the batter into an ungreased tube pan, and add thechocolate mixture to the remaining batter. Swirl the chocolate

batter into the pan to "marble".-Bake in a preheated 325 oven for 60-65 minutes.Cool completely before removing from the pan.

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About Pencils For Kids - pencilsforkids.com

Vision: To make a difference in the world by providing every child theopportunity for an education.

Mission: To partner with communities to create sustainable educationalprograms, resources and infrastructure.

Programs:

Theatre Program & Reading ClubIn November 2008, Program Director Louise Sherman spent a month in Libor teachingchildren theatre and reading

Kindergartens

In 2008 we opened two kindergartens for the first time in Libor, giving pre-schoolchildren an opportunity to learn and play in a supportive

P4K TournamentSupported by donations of soccer balls and uniforms, Libor has initiated the first Pencilsfor Kids Cup Annual Tournament

Sewing Program for GirlsThe first sewing machines were purchased in 2009, and a program was launched to traingirls to become tailors in Libor

HIV/AIDS EducationThe girls in the sewing program are receiving special HIV/AIDS education as part of theirsewing curriculum

Scholarships for GirlsBeginning in the 2009/2010 school year, P4K launched its Scholarships for Girls program,offering scholarships to four girls in the CES

Micro Credit ProgramThe Micro credit program provides very small loans (~$25.00 CAD) to women to start a'business'. Loan recipients use financial support to buy

Farmers of the Future ProgramIn Niger, most of what is now produced on farms is consumed by the farmer's household.Eradicating poverty depends on replacing subsistence

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BON APETIT!

I believe we can fly on the wings we create

Melissa Etheridge

Date post:	10-Apr-2018
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Wings Cookbook

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