city of winnipeg christmas 1999 recipes · 1 cup grated part-skim mozzarella cheese in small bowl...

WINNIPEG HYDRO

HOME ECONOMISTS

986-2208

Heather Deibert, PHEcBarbara Bertrand, PHEc

andDiana Mager, PHEc

1999

Printed on recycled paperWinnipeg Hydro is a sub-licensee of the registered Official Mark.

Table of Contents

Appetizers . . . . . . . . . . . . . . 1

Brunch . . . . . . . . . . . . . . . . 8

Main DishES . . . . . . . . . . . . . 14

side dishes . . . . . . . . . . . . . . 23

desserts . . . . . . . . . . . . . . . . 31

index . . . . . . . . . . . . . . . . . . 38

Here’s to the holidays ahead and to the newmillennium!

Holidays are times that bring family and friendstogether. There are memorable family dinners,casual get-togethers and open house festivities.Our publication features over 50 recipes to helpyou celebrate these special occasions all yearlong. All recipes have been developed and testedby our professional home economists and have alighthearted approach to healthy eating. Includedare tips for smart shopping, low-fat cooking, foodsafety and recipe modifying as well as nutritionand Power Smart information. We haveincorporated commonly used ingredients in allrecipes. To lighten your workload, many recipescan be made ahead.

We wish you all a very safe and happy holidayseason and may you “Celebrate in a New Light”.

AppetizersBLUE CHEESE

& SUN-DRIED

TOMATO

SPREAD

HOT

ARTICHOKE

DIP

1 pkg. (250 g) light cream cheese,room temperature

1/4 cup sun-dried tomatoes in oil,drained, finely chopped

1/4 cup crumbled blue cheese1/4 cup chopped fresh parsley1/4 cup finely chopped green pepper1 tsp. leaf oregano1 clove garlic, mincedDash freshly ground pepper

In medium bowl, combine all ingredients.Mix well. Serve with crackers or cocktailrye bread.

Yield: 1+3/4 cups

1 can (398 mL) artichoke hearts,drained

1/4 cup grated Parmesan cheese1/4 cup light mayonnaise or salad

dressing1 clove garlic, mincedDash lemon juiceDash cayenne pepper1 tbsp. grated Parmesan cheese

In food processor or blender, processartichoke hearts, 1/4 cup Parmesan cheese,mayonnaise, garlic, lemon juice andcayenne until smooth. Place in 2-cupshallow baking dish. (May be prepared tothis point up to two days ahead. Cover.Refrigerate.) Sprinkle with 1 tablespoonParmesan cheese. Bake at 400°F15 - 20 minutes or until top is golden anddip is heated through.

Yield: 1+1/2 cups

1

Ingredient TipSun-dried tomatoeslend foods a rich,intense tomatoflavour. They aresold dry or packedin plain or seasonedoil.

Power Smart TipBefore you buy asmall electricappliance, makesure it has beenapproved by theCanadian StandardsAssociation. CSAapproval ensuresthat the appliancehas met theelectrical safetystandards.

PIZZA DIP 1 pkg. (250 g) light cream cheese,room temperature

1/2 tsp. basil1/2 tsp. leaf oregano1/8 tsp. garlic powder1 can (213 mL) pizza sauce1/2 cup chopped pepperoni1/4 cup chopped green pepper1/2 cup chopped fresh mushrooms2 green onions, chopped1 can (125 mL) sliced black olives,

drained (optional)1 cup grated part-skim Mozzarella

cheese

In small bowl of electric mixer, beattogether cream cheese, basil, oregano andgarlic powder until well blended. Spreadonto bottom of a 9-inch pie plate. Spoonpizza sauce over cream cheese mixture. Topwith pepperoni, green pepper, mushrooms,green onions, black olives and Mozzarellacheese. Bake at 350°F 15 - 20 minutes oruntil mixture is heated through. Serve withItalian breadsticks.

2

Power Smart TipSmall appliancesadd up to bigenergy savings!Electric frypans,toaster ovens andslow cookers areenergy-savingalternatives to usingthe conventionaloven.

1 pkg. (250 g) light cream cheese,room temperature

1/2 cup light sour cream1/4 cup chopped fresh dill (or 4 tsp.

dried)2 tsp. lemon juice2 green onions, chopped1/2 tsp. dry mustard1 pkg. (5 oz.) thinly sliced smoked

salmon

In large bowl of electric mixer, combine allingredients except salmon. Mix until wellcombined. Fold in salmon. Serve withassorted crackers or pumpernickel bread.

Yield: 3 cups

SMOKED

SALMON

SPREAD

Ingredient TipFor the best lemonflavour, use freshlemons. To extractthe maximumamount of juice, useone that is at roomtemperature androll it on thecounter with yourhand, applyingslight pressurebefore cutting.

CHINESE

POTSTICKERS

2 cups finely chopped cabbage1 tsp. salt1/2 lb. fresh or frozen small shrimp,

finely chopped1 lb. lean ground chicken2 tbsp. soy sauce2 tbsp. sherry or cooking sherry1 green onion, chopped1 tbsp. sesame oil2 tsp. grated fresh ginger1 clove garlic, minced56 wonton wrappers1/4 cup oil, divided1 cup chicken broth, divided

In small bowl, combine cabbage and salt.Let stand 5 minutes. Squeeze out liquid. Inlarge bowl, combine cabbage, shrimp,chicken, soy sauce, sherry, green onion,sesame oil, ginger and garlic. Working with4 wonton wrappers at a time, cut into circleswith 3-inch round cutter. (Keep remainingwrappers covered with damp cloth toprevent drying.) Brush edge of eachwrapper with water. Place two teaspoons offilling in centre of each wrapper. Fold edgeover to make half circle. Pinch edgestogether to seal. Holding pinched edgeupright, press down lightly to flattenbottom. Arrange on waxed paper linedcookie sheet until ready to cook. Cover withdamp cloth. Repeat with remainingwrappers. (May be prepared up to this point,wrapped well and frozen up to 1 month.Thaw in refrigerator.) In electric frypan,heat 1 tablespoon oil over medium heat.Cook 14 dumplings at a time in oil, flat sidedown, 3 - 4 minutes or until golden brownon bottom. Pour 1/4 cup chicken broth intofrypan. Cover. Reduce heat to low. Cook,without turning, 7 minutes or untildumplings are translucent and liquid hasevaporated. Drain on paper towel. Keepwarm. Repeat with remaining dumplings.Serve hot with Dipping Sauce(recipe page 4).

Yield: 4+1/2 dozen

3

Food Storage TipStore garlic in acool, dry, well-ventilated placeaway from light.Over time, garlicwill develop smallgreen shoots in thecentre of the cloves.These are notharmful but theymay taste bitter, soit’s best to removethem before usingthe garlic.

Dipping Sauce:

2 tbsp. soy sauce1 tbsp. rice vinegar1 tsp. grated fresh gingerPinch red pepper flakes

In small bowl, combine all ingredients. Mixwell.

4

MACHO

NACHOS

(MicrowaveRecipe)

1/2 lb. Italian sausages, casingsremoved

1/4 cup chopped onion1/4 cup chopped green pepper1 can (14 oz./398 mL) red kidney

beans, drained, rinsed3/4 cup salsa7 cups tortilla chips1+1/2 cups grated light Monterey Jack

cheese1 green onion, chopped1 jalapeno pepper, seeded, chopped

(optional)

In 2-quart microwave safe dish, combinesausages, onion and green pepper.Microwave, covered, on high (100%) power4 - 6 minutes or until meat is browned. Stirtwice, breaking up sausages. Drain fat. Stirin beans and salsa. Microwave, covered, onhigh (100%) power 2 minutes. Onmicrowave safe platter, arrange half thetortilla chips. Spoon half the sausage mixtureover. Top with half the cheese. Microwave,uncovered, on high (100%) power 1+1/2 - 2minutes. Layer remaining chips, sausagemixture and cheese. Microwave, uncovered,on high (100%) power 1+1/2 - 2 minutes oruntil cheese melts. Top with green onion andjalapeno. Serve warm with salsa and lightsour cream, if desired.

Power Smart TipMicrowaves Save!Reduced cookingtimes and nopreheating add upto energy savings infood preparation.

APRICOT GLAZED

MEATBALLS

Meatballs:

1 lb. lean ground beef1/3 cup dry bread crumbs1/4 cup chopped dried apricots1 tbsp. soy sauce1/2 tsp. Chinese five spice powder1 clove garlic, minced1 egg

In medium bowl, combine all ingredients.Mix well. Shape into 1-inch balls. Place onlightly greased broiler pan. Bake at 400° F15 - 20 minutes or until cooked and notraces of pink remain. Add meatballs toheated Spicy Apricot Glaze (recipe below).Toss gently until meatballs are glazed.

Yield: 4+1/2 dozen

Spicy Apricot Glaze:

3/4 cup apricot jam1 tbsp. rice vinegar1/4 tsp. Chinese five spice powder

In saucepan over medium heat, combine allingredients. Cook, stirring occasionally,until sauce is heated.

Yield: 3/4 cup

5

Food Safety TipThe safest way tothaw meat is in itswrapping on a trayor plate on thebottom shelf of therefrigerator. Neverthaw at roomtemperature. Meator poultry defrostedin the microwaveshould be cookedimmediately.

CAJUN

MARINATED

MUSHROOMS

3/4 lb. whole fresh mushrooms1/4 cup oil3 tbsp. Louisiana-style hot sauce1 tbsp. finely chopped onion1/2 tsp. dried thymeDash freshly ground pepper

In medium bowl, combine all ingredients.Toss to coat well. Refrigerate at least4 hours to blend flavours.

Yield: 4 - 6 serving

Food Storage TipTo freeze mushrooms:Saute 2 cups slicedmushrooms in2 tablespoons butter4 minutes. Cool,package and freeze.

TOURTIERE

TURNOVERS

Tourtiere Pastry:

2 cups all purpose flour1/2 tsp. salt1/2 tsp. dried thyme2/3 cup shortening1 egg1/4 cup cold water

In medium bowl, combine flour, salt and thyme.Cut in shortening with a pastry blender or twoknives until mixture is consistency of small peas.In small bowl, stir together egg and water.Sprinkle over flour mixture, one tablespoon at atime, gently tossing with fork. Form into ball.

1/2 lb. lean ground pork1/2 cup finely chopped onion1 clove garlic, minced1/4 cup mashed potatoes1/8 tsp. ground ginger1/8 tsp. freshly ground pepperDash each ground cloves, allspice and

garlic saltTourtiere pastry (recipe below)1 egg yolk1 tbsp. water

In electric frypan, sauté pork, onion and garlicover medium-high heat until onion is soft andpork is thoroughly cooked with no trace of pink.Drain fat. Stir in mashed potatoes, ginger,pepper, cloves, allspice and garlic salt. Cool. Onlightly floured surface, roll half of TourtierePastry dough (recipe below) to 1/8-inchthickness. Cut out circles of dough with 3-inchround cutter. Place 1 rounded teaspoon of fillingonto centre of each circle. Set aside. In smallbowl, combine egg yolk and water. Brush edgesof pastry with egg mixture. Fold pastry overfilling. Pinch edges together. Seal. Place onungreased cookie sheet. Brush with egg mixture.Using a knife, make 1/2-inch slit in top ofturnover. Bake at 400°F 10 - 15 minutes or untilgolden. Serve warm.

Yield: 2+1/2 - 3 dozen

6

Power Smart TipThe electric frypanis a very versatileappliance. It is alsomore energyefficient than therange-top orconventional oven,particularly whencooking for one ortwo. The frypan’sheating element isthermostaticallycontrolled so itturns off theelement once theselectedtemperature hasbeen reached, andthen turns onperiodically tomaintain thetemperature.

Mango Chutney Dip:

1/4 cup mango chutney1/4 cup plain yogurt

In small bowl, mix together chutney andyogurt.

Yield: 1/2 cup

Nutrition TipMangoes are high invitamins A and C.One medium sizemango has about150 calories. Selectplump fruits withoutblemishes, soft spotsor shrivelled skin.Mangoes are ripewhen they are richlyfragrant and yield togentle pressure.

ORIENTAL-

STYLE

BARBECUE

PORK

1 clove garlic, minced2 tsp. chopped fresh ginger2 tbsp. granulated sugar2 tbsp. liquid honey1/2 tsp. salt2 tsp. sherry or cooking sherry3 tbsp. soy sauce1 tsp. sesame oil1/2 tsp. Chinese five spice powder1/2 tsp. red food colouring1 pork tenderloin (about 1 lb./500 g)

In medium glass or stainless steel bowl,whisk together all ingredients, except pork,until dissolved. Add pork, turning to coat.Cover. Refrigerate at least 24 hours. Turnpork occasionally. Remove pork frommarinade. Place on lightly greased broilerpan. Bake at 350°F, basting with marinade,20 - 30 minutes or until meat thermometerregisters 160°F and slight trace of pinkremains. Serve, sliced thinly, with hotmustard or Mango Chutney Dip (recipebelow).

7

Ingredient TipFive Spice Powder- The first threeingredients in thislicorice-scentedbrown powder arestar anise,Szechuan pepperand fennel or aniseseeds. Cinnamonand cloves bringthe number to five.To prepare themixture yourself,mix by grindinginto a powder equalamounts of thespices chosen.

BrunchCHOCOLATE

CHIP COFFEE

CAKE

1/4 cup chopped pecans, toasted*1 cup semi-sweet chocolate chips1/4 cup packed brown sugar2 tsp. cinnamon2 cups all purpose flour3/4 cup granulated sugar1 tbsp. baking powder1 tsp. baking soda1/4 tsp. salt1 egg1 cup 2% evaporated partly skimmed

milk2 tbsp. oil2 tsp. vanilla

In small bowl, combine toasted pecans,chocolate chips, brown sugar and cinnamon.Set aside. In medium bowl, stir togetherflour, sugar, baking powder, baking soda andsalt. In large bowl, whisk together egg,evaporated milk, oil and vanilla. Graduallyadd flour mixture to egg mixture, mixingjust until blended. Spread half of batter inlightly greased 10-inch bundt pan. Sprinklewith half the pecan mixture. Top withremaining batter. Sprinkle with remainingpecan mixture, lightly pressing chocolatechips and nuts into batter. Bake at 350°F45 - 55 minutes or until cake tests done.Cool in pan on rack. Turn cake out ontoserving plate, with chocolate and nuts facingup.

Yield: 12 servings

*To toast pecans, spread on cookie sheet.Bake at 350°F 5 - 10 minutes or untilgolden. Stir occasionally.

8

Ingredient TipFor best flavour,always use purevanilla extract.Imitation vanillacontains artificialflavouring and canleave a bitter after-taste.

Power Smart TipWhat’s using wattsin your home?Over 50 percent ofthe electricity usedin your home isconsumed in thekitchen. Electricityprovides good valuefor your energydollar, so it makesCENTS to use itwisely.

CREAMY

TURKEY

WRAP

CASSEROLE

1 can (10 oz./284 mL) reduced fatcream of chicken or mushroom soup,undiluted

1/2 cup light sour cream1+1/2 cups grated light Cheddar

cheese, divided1/4 cup chopped green onions3 cups diced cooked turkey, chicken,

beef or pork1 can (14 oz./398 mL) Italian seasoned

tomatoes, undrained8 (6-inch) flour tortillas2 tbsp. chopped fresh parsley (or 2 tsp.

dried)

In medium bowl, combine soup, sour cream,1/2 cup Cheddar cheese and green onions.Add chicken. Mix well. Set aside. Spreadhalf of tomatoes over bottom of lightlygreased 13 x 9-inch baking dish. Dividechicken mixture evenly among tortillas.Wrap by folding bottom edge of tortilla overfilling, then sides. Roll up. Place tortillasseam-side down over tomatoes in bakingdish. Spoon remaining tomatoes over top.Sprinkle with remaining 1 cup Cheddarcheese. Bake at 350°F 30 - 35 minutes oruntil wraps are hot and sauce is bubbly.Sprinkle with parsley.

Yield: 8 wraps

16

Recipe Tip“Wraps” are thenewest food trend.Food is enclosed inflat breads (e.g.tortillas, pitas) andeaten out of hand.Wraps can be assimple as burritosor as elegant asthese creamy turkeywraps.

STREUSEL-

TOPPED

APPLE LOAF

Streusel Topping:

Loaf:

1/3 cup all purpose flour1/4 cup granulated sugar3/4 tsp. cinnamonPinch salt1/4 cup chopped walnuts2 tbsp. oil

3 egg whites1/4 tsp. cream of tartar1 cup granulated sugar, divided1 cup buttermilk3 tbsp. oil1 tsp. vanilla2+1/4 cups all purpose flour2 tsp. baking powder1 tsp. baking soda1 tsp. cinnamon3/4 tsp. salt1+1/2 cups peeled, chopped apples

In small bowl, combine flour, sugar, cinnamonand salt. Stir in walnuts. Drizzle oil overmixture, rubbing in with your fingers untilcrumbly. Set aside.

In large bowl of electric mixer, beat egg whiteson low speed until foamy. Add cream of tartar.Beat on medium-high speed until soft peaksform. Gradually add 1/3 cup sugar, beating untilstiff peaks form. In small bowl, combinebuttermilk, oil and vanilla. In large bowl, mixtogether remaining 2/3 cup sugar, flour, bakingpowder, baking soda, cinnamon and salt. Addbuttermilk mixture to flour mixture, stirring onlyuntil combined. Fold in apples and egg whites.Spoon into lightly greased 9 x 5-inch loaf pan.Sprinkle with Streusel Topping (recipe above).Bake at 350°F 1+1/4 hours or until loaf testsdone. Cool in pan on rack 10 minutes. Removefrom pan. Let cool on rack completely.

Yield: 16 slices

9

RecipeModification Tip

By replacing wholeeggs with egg whites,1 cup butter with3 tablespoons oil andsour cream withbuttermilk, we wereable to lighten up anold favourite forapple bread.

STUFFED

FRENCH

TOAST

6 (1-inch thick) slices French bread3/4 cup peach jam6 tbsp. light cream cheese, room temperature6 eggs2 cups lower fat milk1/4 cup packed brown sugar1 tsp. cinnamon

Cut each bread slice horizontally to within 1 inch ofedge to create a pocket. Fill each bread slice with2 tablespoons jam and 1 tablespoon cream cheese.Place bread slices in 13 x 9-inch baking dish. Inlarge bowl, whisk together eggs, milk, brown sugarand cinnamon. Pour egg mixture over bread. Letstand 15 minutes. Turn bread occasionally to moistenevenly. Cover. Refrigerate overnight. Bake, covered,at 350°F 35 minutes or until heated through.Uncover. Bake additional 5 minutes or until goldenbrown. Serve with maple syrup.

Yield: 6 servings

FESTIVE

FRUIT

SALAD

1 can (19 oz./540 mL) pineapple chunks,drained, reserve juice

1 can (10 oz./284 mL) mandarin oranges,drained

1/2 cup seedless grapes2 kiwifruit, peeled, sliced2 tbsp. dried cranberries, optional1/4 cup apple juice1 (3-inch) cinnamon stick1/4 tsp. nutmeg

In large bowl, combine pineapple, oranges,grapes, kiwifruit and dried cranberries. Set aside.In measuring cup, combine reserved pineapplejuice and enough water to yield one cup. In smallsaucepan over medium heat, combine pineapplejuice, apple juice, cinnamon stick and nutmeg.Heat 5 minutes. Remove from heat. Removecinnamon stick. Cool. To serve, pour juice overfruit. Toss lightly.

Yield: 4 - 6 servings

10

Ingredient TipEither light or darkbrown sugar can beused in this recipe.Dark brown sugarhas a slightlystronger flavourbecause it containsmore molasses. Tosoften brown sugarthat has becomehard, place a sliceof fresh bread or apiece of cut appleon a piece of waxedpaper on top of thesugar in a tightlyclosed container.

Nutrition TipDo not overlookcanned fruits.Thanks to improvedtechnology, cannedproduce retainsmost of the food’svitamins andminerals. Fruitscanned in water ortheir juices arebetter choices thanthose canned insyrup.

1 (5 lb.) roasting chicken1 small onion, halved4 cloves garlic, peeled1/2 lemon1 tbsp. butter or margarine, melted3/4 tsp. dried thyme1/4 tsp. dried rosemary1/4 tsp. salt1/4 tsp. freshly ground pepper2 tbsp. all purpose flour3/4 cup chicken broth

Rinse chicken cavity (removing giblets andneck, if present) and pat dry inside and outwith paper towels. Place onion and garlic incavity. Squeeze juice from lemon. Set aside.Place squeezed lemon in cavity. Tuck wingsunder back of chicken. Tie legs togetherwith kitchen string. Brush chicken all overwith melted butter. Sprinkle with thyme,rosemary, salt and pepper. Place chicken,breast side up, on rack in roasting pan.Roast, uncovered, at 325°F 1+1/2 hours.Baste chicken with pan juices. Roast,basting occasionally, additional1+1/4 - 1+1/2 hours or until meatthermometer inserted in thigh registers185°F and juices run clear with no traces ofpink. Let chicken stand 10 - 15 minutesbefore carving. Pour juices from roastingpan into measuring cup. Skim fat fromjuices and discard. Return juices to pan.Place over medium heat. Sprinkle flour overjuices. Cook, whisking constantly, 1 minute.Gradually whisk in chicken broth. Cook,whisking constantly, until gravy thickensand boils. Whisk in 1 tablespoon reservedlemon juice.


ROAST

CHICKEN WITH

GRAVY

15

Food Buying TipTypes of Chickens

•

•

•

•

Broiler-fryer

Roaster

Stewing

Rock Cornish Hens

- This

all purpose chickenweighs from3 - 3+1/2 pounds andcan be used forbroiling, frying,roasting or stewing.

- This

chicken is a littleolder and larger thanthe broiler-fryer. Itweighs 4 - 6 poundsand when roasted isflavourful and tender.

- This

chicken (also referredto as hen) weighs4+1/2 - 6 pounds. Itis a mature, lesstender bird and isbest cooked bysimmering or using insoups and stews.

(also referred to asgame hens) are thesmallest members ofthe chicken family.They weigh1+1/2 pounds or less.

Main DishesLIGHTER

ITALIAN

SAUSAGE

LASAGNE

3/4 lb. Italian sausages, casings removed1 onion, chopped2 cloves garlic, minced3 tbsp. chopped fresh parsley, divided1 tsp. basil1 tsp. leaf oregano1 tsp. granulated sugar1 can (28 oz./796 mL) whole tomatoes,

undrained, chopped2 cups sliced fresh mushrooms1/4 cup sun-dried tomatoes (not in oil),

slivered12 lasagne noodles1 container (500 g) part-skim ricotta cheese1/2 cup grated Parmesan cheese, divided2 cups grated part-skim Mozzarella cheese,

divided

In electric frypan, cook sausages, onion and garlicover medium heat until sausage is thoroughlycooked. Drain fat. Stir in 2 tablespoons parsley,basil, oregano, sugar, tomatoes, mushrooms andsun-dried tomatoes. Bring to boil, stirringoccasionally. Reduce heat. Simmer, uncovered,40 - 45 minutes or until slightly thickened.Meanwhile, in large pot of boiling water, cooklasagne noodles according to package directions.Drain. Set aside. In small bowl, mix togetherricotta cheese, 1/4 cup Parmesan cheese andremaining 1 tablespoon parsley. Set aside. Inungreased 13 x 9-inch baking dish, spread 1 cupmeat sauce. Top with 4 lasagne noodles. Spreadhalf ricotta mixture over noodles. Top with 1 cupmeat sauce. Sprinkle with 2/3 cup Mozzarellacheese. Repeat with 4 noodles, remaining ricottamixture, 1 cup meat sauce and 2/3 cup Mozzarellacheese. Top with remaining 4 noodles and meatsauce. Sprinkle with remaining Mozzarella cheeseand 1/4 cup Parmesan cheese. Cover. Bake at350°F 30 minutes. Uncover. Bake additional15 minutes or until bubbly. Let stand 10 minutesbefore cutting.

Yield: 8 servings

14

Power Smart TipReplace yourexisting thermostatwith a set-backthermostat. It canbe programmed toautomatically turndown the heat atnight or when noone is home.

Cooking TipHow To Use A Meat

Thermometer

•

•

•

Insert the tip into

the centre of thethickest part of themeat. The tip of thethermometer shouldnot be resting in fat,stuffing or againstbone.

Do not cover the

pan.

Roast at the

recommendedtemperature.

BLUEBERRY

ORANGE

MUFFINS

1+1/2 cups all purpose flour3/4 cup whole wheat flour1+1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 tsp. cinnamon2 eggs2/3 cup packed brown sugar1 cup plain yogurt2 tsp. grated orange rind1/3 cup fresh orange juice2 tbsp. oil1 tsp. vanilla1+1/2 cups fresh or frozen blueberries1 tbsp. granulated sugar

In large bowl, combine flours, bakingpowder, baking soda, salt and cinnamon. Inmedium bowl, whisk together eggs andbrown sugar until smooth. Whisk in yogurt,orange rind, orange juice, oil and vanilla.Add egg mixture to dry ingredients, stirringuntil just combined. Gently stir inblueberries. Fill lightly greased muffin cups3/4 full. Sprinkle with sugar. Bake at 400°F20 - 25 minutes or until done.

Yield: 12 muffins

OVERNIGHT

MUESLI

1 cup rolled oats2 cups vanilla yogurt1 can (8 oz./227 mL) crushed

pineapple, undrained1/4 cup chopped dried apricots2 tbsp. honey1 tsp. vanilla

In medium bowl, combine all ingredients.Mix well. Cover. Refrigerate overnight orup to 4 days. Serve with sliced fruit andtoasted nuts, if desired.

Yield: 3 cups

11

Power Smart TipCheck your lighting.If you use indoorenergy efficientmini-lights, energysavings go a longway. Compared to a25-light string ofconventional 7-wattholiday lights, mini-lights can reduceenergy use by asmuch as 70 percent.

MEXICAN

STRATA

1/2 lb. pork sausages, casings removed1/2 cup chopped green onions1 green pepper, seeded, chopped8 (8 -inch) flour tortillas1 cup grated light Cheddar cheese1 cup grated part-skim Monterey Jack

cheese4 eggs1 cup lower fat milk1/2 tsp. salt1 can (213 mL) tomato sauce1 can (114 mL) chopped green chilies,

drained

In electric frypan, cook sausages, greenonion and green pepper until sausage meat isthoroughly cooked. Drain fat. In lightlygreased 9-inch square baking dish, layer4 tortillas, overlapping slightly. Top withhalf the sausage mixture and half theCheddar cheese. Top with 2 tortillas,remaining sausage mixture and remainingCheddar cheese. Top with remaining2 tortillas. Sprinkle with Monterey Jackcheese. In large bowl, beat together eggs,milk, salt, tomato sauce and green chilies.Pour egg mixture over tortillas. Cover.Refrigerate several hours or overnight.Uncover. Bake at 350°F 50 - 60 minutes oruntil set. Let stand 10 minutes beforecutting. Serve with chopped green onions,light sour cream and salsa, if desired.

Yield: 6 servings

12

Power Smart TipLaundry appliancesaccount for as muchas 12 percent of theenergy used in thehome. A clothesdryer uses about10 times moreenergy than awasher. Whendoing laundry, washonly full loads.

HOLIDAY

FRUIT CRISP

1 cup packed brown sugar3/4 cup all purpose flour3/4 cup rolled oats2 tsp. cinnamon, divided1+1/2 tsp. nutmeg, divided1/2 cup butter or margarine, room

temperature5 cups peeled, sliced apples1 cup dried cranberries5 cups peeled, sliced pears1/2 cup orange juice1 tsp. grated lemon rind2 tbsp. lemon juice

In medium bowl, combine brown sugar,flour, rolled oats, 1 teaspoon cinnamon,1 teaspoon nutmeg and butter. Mix well. Setaside. In 13 x 9-inch ungreased baking dish,layer apples, cranberries and pears. Stirtogether orange juice, lemon rind, lemonjuice, remaining 1 teaspoon cinnamon andremaining 1/2 teaspoon nutmeg. Drizzleover fruit. Top with rolled oats mixture.Bake at 375°F 45 - 50 minutes or until fruitis tender and topping is crisp and golden.Serve warm with lower fat ice cream orfrozen yogurt, if desired.

Yield: 12 servings

13

THE EASIEST

CINNAMON

BUNS EVER

18 frozen dinner rolls dough1 cup packed brown sugar1/4 cup vanilla instant pudding mix1 tbsp. cinnamon3/4 cup raisins1/4 cup butter or margarine, melted

Place frozen dough rolls into greased10-inch tube pan or bundt pan. Sprinklewith brown sugar, pudding mix, cinnamonand raisins. Drizzle with melted butter.Cover with damp cloth. Let stand at roomtemperature overnight. Bake at 350°F25 minutes or until done. Let stand5 minutes. Invert onto serving plate.

Yield: 1+1/2 dozen

Cooking TipTo plump raisins,cover with boilingwater. Soak 5minutes. Drain. Patdry.

Ingredient TipThe only differencebetween quick oatsand old-fashionedrolled oats is thatquick oats are cutinto smaller piecesfor faster cooking(one minute versusfive minutes on thestove top). Forbaking, they areinterchangeable.

Main DishesLIGHTER

ITALIAN

SAUSAGE

LASAGNE

3/4 lb. Italian sausages, casings removed1 onion, chopped2 cloves garlic, minced3 tbsp. chopped fresh parsley, divided1 tsp. basil1 tsp. leaf oregano1 tsp. granulated sugar1 can (28 oz./796 mL) whole tomatoes,

undrained, chopped2 cups sliced fresh mushrooms1/4 cup sun-dried tomatoes (not in oil),

slivered12 lasagne noodles1 container (500 g) part-skim ricotta cheese1/2 cup grated Parmesan cheese, divided2 cups grated part-skim Mozzarella cheese,

divided

In electric frypan, cook sausages, onion and garlicover medium heat until sausage is thoroughlycooked. Drain fat. Stir in 2 tablespoons parsley,basil, oregano, sugar, tomatoes, mushrooms andsun-dried tomatoes. Bring to boil, stirringoccasionally. Reduce heat. Simmer, uncovered,40 - 45 minutes or until slightly thickened.Meanwhile, in large pot of boiling water, cooklasagne noodles according to package directions.Drain. Set aside. In small bowl, mix togetherricotta cheese, 1/4 cup Parmesan cheese andremaining 1 tablespoon parsley. Set aside. Inungreased 13 x 9-inch baking dish, spread 1 cupmeat sauce. Top with 4 lasagne noodles. Spreadhalf ricotta mixture over noodles. Top with 1 cupmeat sauce. Sprinkle with 2/3 cup Mozzarellacheese. Repeat with 4 noodles, remaining ricottamixture, 1 cup meat sauce and 2/3 cup Mozzarellacheese. Top with remaining 4 noodles and meatsauce. Sprinkle with remaining Mozzarella cheeseand 1/4 cup Parmesan cheese. Cover. Bake at350°F 30 minutes. Uncover. Bake additional15 minutes or until bubbly. Let stand 10 minutesbefore cutting.

Yield: 8 servings

14

Power Smart TipReplace yourexisting thermostatwith a set-backthermostat. It canbe programmed toautomatically turndown the heat atnight or when noone is home.

Cooking TipHow To Use A Meat

Thermometer

•

•

•

Insert the tip into

the centre of thethickest part of themeat. The tip of thethermometer shouldnot be resting in fat,stuffing or againstbone.

Do not cover the

pan.

Roast at the

recommendedtemperature.

BLUEBERRY

ORANGE

MUFFINS

1+1/2 cups all purpose flour3/4 cup whole wheat flour1+1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 tsp. cinnamon2 eggs2/3 cup packed brown sugar1 cup plain yogurt2 tsp. grated orange rind1/3 cup fresh orange juice2 tbsp. oil1 tsp. vanilla1+1/2 cups fresh or frozen blueberries1 tbsp. granulated sugar

In large bowl, combine flours, bakingpowder, baking soda, salt and cinnamon. Inmedium bowl, whisk together eggs andbrown sugar until smooth. Whisk in yogurt,orange rind, orange juice, oil and vanilla.Add egg mixture to dry ingredients, stirringuntil just combined. Gently stir inblueberries. Fill lightly greased muffin cups3/4 full. Sprinkle with sugar. Bake at 400°F20 - 25 minutes or until done.

Yield: 12 muffins

OVERNIGHT

MUESLI

1 cup rolled oats2 cups vanilla yogurt1 can (8 oz./227 mL) crushed

pineapple, undrained1/4 cup chopped dried apricots2 tbsp. honey1 tsp. vanilla

In medium bowl, combine all ingredients.Mix well. Cover. Refrigerate overnight orup to 4 days. Serve with sliced fruit andtoasted nuts, if desired.

Yield: 3 cups

11

Power Smart TipCheck your lighting.If you use indoorenergy efficientmini-lights, energysavings go a longway. Compared to a25-light string ofconventional 7-wattholiday lights, mini-lights can reduceenergy use by asmuch as 70 percent.

STUFFED

FRENCH

TOAST

6 (1-inch thick) slices French bread3/4 cup peach jam6 tbsp. light cream cheese, room temperature6 eggs2 cups lower fat milk1/4 cup packed brown sugar1 tsp. cinnamon

Cut each bread slice horizontally to within 1 inch ofedge to create a pocket. Fill each bread slice with2 tablespoons jam and 1 tablespoon cream cheese.Place bread slices in 13 x 9-inch baking dish. Inlarge bowl, whisk together eggs, milk, brown sugarand cinnamon. Pour egg mixture over bread. Letstand 15 minutes. Turn bread occasionally to moistenevenly. Cover. Refrigerate overnight. Bake, covered,at 350°F 35 minutes or until heated through.Uncover. Bake additional 5 minutes or until goldenbrown. Serve with maple syrup.

Yield: 6 servings

FESTIVE

FRUIT

SALAD

1 can (19 oz./540 mL) pineapple chunks,drained, reserve juice

1 can (10 oz./284 mL) mandarin oranges,drained

1/2 cup seedless grapes2 kiwifruit, peeled, sliced2 tbsp. dried cranberries, optional1/4 cup apple juice1 (3-inch) cinnamon stick1/4 tsp. nutmeg

In large bowl, combine pineapple, oranges,grapes, kiwifruit and dried cranberries. Set aside.In measuring cup, combine reserved pineapplejuice and enough water to yield one cup. In smallsaucepan over medium heat, combine pineapplejuice, apple juice, cinnamon stick and nutmeg.Heat 5 minutes. Remove from heat. Removecinnamon stick. Cool. To serve, pour juice overfruit. Toss lightly.


10

Ingredient TipEither light or darkbrown sugar can beused in this recipe.Dark brown sugarhas a slightlystronger flavourbecause it containsmore molasses. Tosoften brown sugarthat has becomehard, place a sliceof fresh bread or apiece of cut appleon a piece of waxedpaper on top of thesugar in a tightlyclosed container.

Nutrition TipDo not overlookcanned fruits.Thanks to improvedtechnology, cannedproduce retainsmost of the food’svitamins andminerals. Fruitscanned in water ortheir juices arebetter choices thanthose canned insyrup.

1 (5 lb.) roasting chicken1 small onion, halved4 cloves garlic, peeled1/2 lemon1 tbsp. butter or margarine, melted3/4 tsp. dried thyme1/4 tsp. dried rosemary1/4 tsp. salt1/4 tsp. freshly ground pepper2 tbsp. all purpose flour3/4 cup chicken broth

Rinse chicken cavity (removing giblets andneck, if present) and pat dry inside and outwith paper towels. Place onion and garlic incavity. Squeeze juice from lemon. Set aside.Place squeezed lemon in cavity. Tuck wingsunder back of chicken. Tie legs togetherwith kitchen string. Brush chicken all overwith melted butter. Sprinkle with thyme,rosemary, salt and pepper. Place chicken,breast side up, on rack in roasting pan.Roast, uncovered, at 325°F 1+1/2 hours.Baste chicken with pan juices. Roast,basting occasionally, additional1+1/4 - 1+1/2 hours or until meatthermometer inserted in thigh registers185°F and juices run clear with no traces ofpink. Let chicken stand 10 - 15 minutesbefore carving. Pour juices from roastingpan into measuring cup. Skim fat fromjuices and discard. Return juices to pan.Place over medium heat. Sprinkle flour overjuices. Cook, whisking constantly, 1 minute.Gradually whisk in chicken broth. Cook,whisking constantly, until gravy thickensand boils. Whisk in 1 tablespoon reservedlemon juice.


ROAST

CHICKEN WITH

GRAVY

15

Food Buying TipTypes of Chickens

•

•

•

•

Broiler-fryer

Roaster

Stewing

Rock Cornish Hens

- This

all purpose chickenweighs from3 - 3+1/2 pounds andcan be used forbroiling, frying,roasting or stewing.

- This

chicken is a littleolder and larger thanthe broiler-fryer. Itweighs 4 - 6 poundsand when roasted isflavourful and tender.

- This

chicken (also referredto as hen) weighs4+1/2 - 6 pounds. Itis a mature, lesstender bird and isbest cooked bysimmering or using insoups and stews.

(also referred to asgame hens) are thesmallest members ofthe chicken family.They weigh1+1/2 pounds or less.

CREAMY

TURKEY

WRAP

CASSEROLE

1 can (10 oz./284 mL) reduced fatcream of chicken or mushroom soup,undiluted

1/2 cup light sour cream1+1/2 cups grated light Cheddar

cheese, divided1/4 cup chopped green onions3 cups diced cooked turkey, chicken,

beef or pork1 can (14 oz./398 mL) Italian seasoned

tomatoes, undrained8 (6-inch) flour tortillas2 tbsp. chopped fresh parsley (or 2 tsp.

dried)

In medium bowl, combine soup, sour cream,1/2 cup Cheddar cheese and green onions.Add chicken. Mix well. Set aside. Spreadhalf of tomatoes over bottom of lightlygreased 13 x 9-inch baking dish. Dividechicken mixture evenly among tortillas.Wrap by folding bottom edge of tortilla overfilling, then sides. Roll up. Place tortillasseam-side down over tomatoes in bakingdish. Spoon remaining tomatoes over top.Sprinkle with remaining 1 cup Cheddarcheese. Bake at 350°F 30 - 35 minutes oruntil wraps are hot and sauce is bubbly.Sprinkle with parsley.

Yield: 8 wraps

16

Recipe Tip“Wraps” are thenewest food trend.Food is enclosed inflat breads (e.g.tortillas, pitas) andeaten out of hand.Wraps can be assimple as burritosor as elegant asthese creamy turkeywraps.

STREUSEL-

TOPPED

APPLE LOAF

Streusel Topping:

Loaf:

1/3 cup all purpose flour1/4 cup granulated sugar3/4 tsp. cinnamonPinch salt1/4 cup chopped walnuts2 tbsp. oil

3 egg whites1/4 tsp. cream of tartar1 cup granulated sugar, divided1 cup buttermilk3 tbsp. oil1 tsp. vanilla2+1/4 cups all purpose flour2 tsp. baking powder1 tsp. baking soda1 tsp. cinnamon3/4 tsp. salt1+1/2 cups peeled, chopped apples

In small bowl, combine flour, sugar, cinnamonand salt. Stir in walnuts. Drizzle oil overmixture, rubbing in with your fingers untilcrumbly. Set aside.

In large bowl of electric mixer, beat egg whiteson low speed until foamy. Add cream of tartar.Beat on medium-high speed until soft peaksform. Gradually add 1/3 cup sugar, beating untilstiff peaks form. In small bowl, combinebuttermilk, oil and vanilla. In large bowl, mixtogether remaining 2/3 cup sugar, flour, bakingpowder, baking soda, cinnamon and salt. Addbuttermilk mixture to flour mixture, stirring onlyuntil combined. Fold in apples and egg whites.Spoon into lightly greased 9 x 5-inch loaf pan.Sprinkle with Streusel Topping (recipe above).Bake at 350°F 1+1/4 hours or until loaf testsdone. Cool in pan on rack 10 minutes. Removefrom pan. Let cool on rack completely.

Yield: 16 slices

9


By replacing wholeeggs with egg whites,1 cup butter with3 tablespoons oil andsour cream withbuttermilk, we wereable to lighten up anold favourite forapple bread.

INDIVIDUAL

BEEF

WELLINGTONS

WITH MADEIRA

SAUCE

Beef Wellington:

1 tbsp. oil4 (4 oz. each) beef tenderloin steaks

(1-inch thick)1/2 cup finely chopped onion1 clove garlic, minced2+1/2 cups finely chopped fresh

mushrooms1/2 cup chopped fresh parsley1 tbsp. Dijon mustard1/2 tsp. dried thymeSalt and freshly ground pepper3 tbsp. melted butter or margarine6 sheets phyllo pastry, thawed

In electric frypan on medium-high, heat oil.Brown beefsteaks in oil on both sides.Transfer to plate. Set aside. Reduce heat. Insame frypan, cook onion and garlic untilsoft. Add mushrooms and parsley. Cook,uncovered, 8 - 10 minutes, stirringoccasionally. Stir in mustard, thyme, saltand pepper to taste. Set aside. Unroll phylloand lay flat. Working with one sheet ofphyllo at a time, brush lightly with meltedbutter. Top with second phyllo sheet. Repeatuntil all phyllo sheets have been used. Cutstacked phyllo layers lengthwise in half,then crosswise to make four equal portions.Working quickly, place 1/4 of mushroommixture onto centre of each phyllo portion.Spread mixture until same size as steak.Place steak over mushroom mixture. Bringtogether all four corners of phyllo. Twisttogether with a circular motion to seal.Place on lightly greased cookie sheet.Repeat with remaining phyllo. Brush withmelted butter. Bake at 425°F 9 - 12 minutesor until golden brown. Serve immediatelywith Madeira Sauce (recipe page 18).

Yield: 4 servings

17

Cooking Tips

•

•

Beef cooked to a

rare doneness has abright red centrethat changes to pinktoward the outsideedge.

Medium-cooked

beef has a light pinkcentre and a brownoutside edge.


Beef Wellingtontraditionallyconsists of a wholetenderloin coveredin goose liver pate,then wrapped in puffpastry and baked. Toreduce fat, ourversion is made withsauteed mushroomsand phyllo dough.

Madeira Sauce:1 tbsp. oil1/4 cup chopped onion2 tbsp. finely chopped celery2 tbsp. finely chopped carrots1 tbsp. all purpose flour1 cup beef broth1/4 cup seeded, chopped tomatoes1/4 cup Madeira wine or non-alcoholic

red wine

In medium saucepan, heat oil. Sauté onion,celery and carrots in oil until soft. Add flour.Stir one minute. Gradually add beef broth.Bring to boil, stirring constantly. Reduceheat. Simmer 2 minutes. Add tomatoes.Cook until sauce begins to thicken. In foodprocessor or blender, puree mixture untilsmooth. Return to saucepan. Stir in wine.Cook over low heat until heated through.Keep warm. May be prepared one dayahead. Keep refrigerated. Reheat to servingtemperature.

1/4 cup hoisin sauce1 tbsp. frozen orange juice

concentrate1 tsp. soy sauce2 cups fresh bean sprouts1 cup grated carrots1/2 cup thinly sliced green onions1+1/2 cups cooked slivered pork, beef

or chicken4 (10-inch) flour tortillas

In large bowl, stir together hoisin sauce,orange juice concentrate and soy sauce. Addsprouts, carrots, green onions and pork. Tosswell. Divide filling among tortillas. Wrap byfolding bottom edge of tortilla over filling,then sides. Roll up. Place seam-side down inmicrowave-safe baking dish. Microwave onhigh (100%) power 40 - 60 seconds or untilfilling is hot.

Yield: 4 wraps

PORK

HOISIN

WRAPS

18

Ingredient TipHoisin sauce is athick reddish-browncondiment that addsa sweet and spicyflavour to Chinesecooking. It is amixture of chilipeppers, garlic,spices and soybeans.

Power Smart TipThe Power of 25

Cents

= 42 hours

= 90 hours

Both provide thesame amount oflight but theoperating cost ofthe fluorescent tubeis half as much andwill last 8 to 10times longer.

BUTTERNUT

SQUASH AND

CARROT

SOUP

This exotic soup bursts with sweet flavours.

In large saucepan, heat oil. Saute onion in oiluntil soft. Add squash, carrots and sugar.Sauté 10 minutes. Add paprika, cumin,turmeric and coriander. Sauté 5 minutes. Addvegetable broth. Bring to boil. Reduce heat.Simmer, uncovered, 30 - 40 minutes untilsquash and carrots are soft. Remove fromheat. Cool slightly. In food processor orblender, puree soup, 2 cups at a time, untilsmooth. Return soup to saucepan. Heatthrough. Season with salt and pepper to taste.Stir in cilantro and grated lime rind. Ladlesoup into bowls. Drizzle with yogurt.

Yield: 6 servings

1 tbsp. olive oil1 onion, chopped1+1/4 lb. butternut squash, peeled,

halved, seeded, coarsely chopped3 carrots, coarsely chopped1/2 tsp. granulated sugar1 tsp. paprika1+1/4 tsp. cumin3/4 tsp. turmeric3/4 tsp. coriander6 cups vegetable or chicken brothSalt and freshly ground pepper1/3 cup chopped fresh cilantroGrated lime rind1/2 cup plain yogurt

26

Ingredient TipCumin is usedextensively inMexican, MiddleEastern, NorthAfrican and Indiancooking. It is aprimary ingredientof garam masala,and is often foundin chili powders.Cumin is a goodaddition to spicymeat stews, chilies,marinades andbarbecue sauces.

Ingredient TipExtra-virgin oliveoil is extracted fromthe first pressing ofolives and has avery low acidity andintense fruityflavour. For milderflavour, use pure orvirgin olive oil,which has a higheracidity and a lesspronounced oliveessence.

SPINACH

STUFFED

CHICKEN

BREASTS

1 tbsp. butter or margarine3/4 cup chopped fresh mushrooms1 pkg. (300 g) frozen chopped

spinach, thawed, well-drained1 pkg. (250 g) light cream cheese,

room temperature4 green onions, choppedSalt and freshly ground pepper8 boneless, skinless chicken breasts1/2 cup Dijon mustard

In small saucepan, melt butter. Cookmushrooms in butter 4 minutes. Removefrom heat. Let cool. In medium bowl,combine spinach, cream cheese, greenonions and mushrooms. Stir until wellcombined. Season to taste with salt andpepper. Set aside. Flatten chicken breastsbetween two pieces of plastic wrap to1/4-inch thickness. Divide filling amongchicken breasts. Spread to within 1/2 inchon all sides. Roll up from short side, jelly-roll style. Fasten with toothpicks. Placechicken on lightly greased cookie sheet.Brush each chicken breast with 1 tablespoonmustard. Bake at 400°F 25 - 30 minutes oruntil cooked through and no pink remains.

Yield: 8 servings

19

Power Smart TipDon’t peek! Eachtime you open theoven door youconsumer a quarterto half a kilowatt-hour of energy asthe heat rushes out.Turn on the ovenlight and lookthrough the ovendoor.

SMOKED

SALMON

AND PASTA

CASSEROLE

3 tbsp. butter or margarine1/4 cup all purpose flour1+1/2 cups lower fat milk1 cup grated light Swiss cheese1/2 tsp. salt1/2 tsp. freshly ground pepper8 cups cooked rigatoni, drained, rinsed

(5 cups uncooked)1 can (14 oz./398 mL) Italian stewed

tomatoes, undrained1 lb. smoked salmon, cut into bite-size

pieces2 tbsp. chopped fresh dill (or 2 tsp.

dried)3/4 cup dried bread crumbs1/4 cup grated Parmesan cheese1 tbsp. chopped fresh parsley (or 1 tsp.

dried)2 tbsp. butter or margarine, melted

In saucepan over low heat, melt 3 tablespoonsbutter. Gradually blend in flour, stirringconstantly until smooth. Remove from heat.Gradually stir in milk. Return to heat. Cookand stir until smooth and thickened. Removefrom heat. Stir in cheese, salt and pepper untilblended. Set aside. In large bowl, combinepasta, tomatoes, salmon and dill. Pour cheesesauce over. Stir gently to combine. Transfer tolightly greased 13 x 9-inch baking dish. Insmall bowl, mix together bread crumbs,Parmesan cheese, parsley and 2 tablespoonsbutter. Sprinkle over pasta mixture.(Casserole can be prepared to this point,covered and refrigerated up to 24 hours. Letstand at room temperature 30 minutes beforebaking.) Bake, uncovered, at 350°F30 - 40 minutes or until hot and bubbly.

Yield: 8 servings

20

Nutrition TipOmega-3 fattyacids, found in oilyfish such asmackerel, salmon,tuna and herring,help prevent theformation of bloodclots therebyreducing the risk ofheart disease. It ismore beneficial toeat the fish itselfrather than to takefish oilsupplements.

To ensure that the vegetables are done at thesame time, cut them all the same size.

Line a 13 x 9-inch baking dish with foil.Arrange vegetables on foil in a single layer.In small bowl, whisk together ketchup,brown sugar, vinegar, Dijon mustard andoil. Pour over vegetables. Toss to coat.Cover. Bake at 400°F 45 minutes. Uncover.Bake additional 45 minutes or untilvegetables are tender and glazed. Stiroccasionally.

Yield: 4 servings

2 potatoes, peeled, cut into chunks2 carrots, cut into chunks1 small rutabaga, peeled, cut into

chunks1 large onion, quartered3/4 cup ketchup3 tbsp. brown sugar6 tbsp. vinegar1 tbsp. Dijon mustard1 tbsp. oil

OVEN-

BARBEcUED

ROOT

VEGETABLES

SAUERKRAUT

SALAD

1 can (28 oz./796 mL) sauerkraut,undrained

1+1/2 cups chopped celery1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped red pepper1/2 cup granulated sugar2 tbsp. vinegar

In large bowl, mix together sauerkraut,celery, onion, green pepper and red pepper.Set aside. In small saucepan over mediumheat, stir together sugar and vinegar. Heat,stirring constantly, until sugar is dissolved.Pour over sauerkraut mixture. Mix well.Cover. Refrigerate overnight.


25

Ingredient TipBoth rutabagas andturnips have theshape of a top.Rutabagas havecreamy gold skinand yellow flesh.Turnips aregenerally smallerand more slenderand have white skinand flesh. Selectfirm unblemishedroots, heavy fortheir size - thesmaller, the sweeter.Use theminterchangeably inrecipes.

Food Storage TipLow-acid cannedgoods such ascanned meat andpoultry, stews, corn,carrots and peas canbe stored for 2 - 5years. High-acidfoods like tomato-based products,fruits, juices,vinegar-based saladdressings andsauerkraut should beused within 9 - 18months.

BLUE CHEESE

MASHED

POTATOES

3 lbs. potatoes, peeled, cut into chunks(about 9 cups)

1 tbsp. oil6 cloves garlic, minced3/4 cup crumbled Blue cheese

(approx. 3 oz.)1/2 cup lower fat milk3 tbsp. butter or margarineSalt and freshly ground pepper

In large pot of boiling water, cook potatoesuntil tender. Drain. Set aside. Heat oil insaucepan over low heat. Add garlic. Cookuntil tender but not brown, about 4 minutes.Remove from heat. Set aside. Using ricer orpotato masher, mash potatoes. Add cookedgarlic, blue cheese, milk and butter. Stir untilcombined. Season to taste with salt andpepper.


SWISS

SCALLOPED

POTATOES

8 cups peeled, sliced potatoes (approx.8 medium)

2 cloves garlic, minced1 tsp. saltl/4 tsp. freshly ground pepper2 cups grated light Swiss cheese2 cans (385 mL each) 2% evaporated

partly skimmed milk

In lightly greased 13 x 9-inch baking dish,arrange half the potatoes. Sprinkle with half thegarlic, salt, pepper and cheese. Top withremaining potatoes. Sprinkle with remaininggarlic, salt, pepper and cheese. Pour evaporatedmilk over. Bake at 350°F 1+1/4 - 1+1/2 hoursor until tender. Let stand 10 minutes beforeserving.

Yield: 8 servings

24

Food Storage TipStore potatoes in acool, dark, well-ventilated place.Refrigeratingpotatoes causesthem to becomesweet and to turndark. Warmtemperaturesencouragesprouting andshrivelling.

Ingredient TipFamiliar potatoesfound in the marketinclude: Idaho (orrusset) potatoes andall purpose potatoes(red, white oryellow). Idahopotatoes havesuperior baking andfrying qualitieswhile all purposepotatoes areexcellent forboiling, mashingand salad making.

TURKEY

BREAST

CUTLETS

WITH

APRICOT

CRANBERRY

SAUCE

1 lb. boneless turkey breast cutlets(about 4)

Salt and freshly ground pepper1+1/2 tsp. butter or margarine1+1/2 tsp. oil2 tsp. dried sage3 green onions, chopped1/4 cup dried cranberries1/3 cup chopped dried apricots3/4 cup chicken broth1/2 cup white wine or non-alcoholic

cooking wine

Season cutlets to taste with salt and pepper.Set aside. In electric frypan, heat butter, oiland sage, about 2 minutes. Add cutlets.Cook 3 minutes per side or until brownedand thoroughly cooked with no pinkremaining. Transfer cutlets to plate. In samefrypan, cook green onions 1 minute. Addcranberries, apricots, broth and wine.Simmer until fruit is tender, about4 minutes. Return cutlets and anyaccumulated juices to frypan. Cook untilheated through, about 1 minute. Spoonsauce over cutlets. Serve immediately.

Yield: 4 servings

21

Ingredient TipDried fruits shouldbe stored tightlycovered in a cool,dark place. Whencooking dried fruits,do not soak themfirst. This willretain more naturalsugars and flavour.

PORK

TENDERLOIN

MEDALLIONS

WITH

MUSTARD

MAPLE

SAUCE

1 pork tenderloin (about 1 lb./500 g)1+1/2 tsp. dried sage, dividedSalt and freshly ground pepper1+1/2 tsp. butter or margarine1+1/2 tsp. oil1 cup chicken broth2 tbsp. maple syrup2 tbsp. coarse-grained mustard

Cut tenderloin into 1-inch crosswise slices.Flatten slices between two pieces of plasticwrap to 1/4-inch thickness. Season with1/2 teaspoon sage, salt and pepper to taste.Set aside. In electric frypan, heat butter andoil. Add tenderloin. Cook 2 - 3 minutes perside or until lightly browned. Transfertenderloin to plate. Add broth, syrup,mustard and remaining 1 teaspoon sage tofrypan. Boil until syrupy, about 3 minutes.Reduce heat to low. Return tenderloin andany accumulated juices to frypan. Cook untilheated through, about 1 minute. Serveimmediately.

Yield: 4 servings

22

Nutrition TipPork is a lean meatand provides highquality protein,iron, zinc and otheressential vitaminsand minerals. Allfresh raw pork cuts,trimmed of visiblefat, exceptspareribs, qualify aslean and containless than 10% fat.Tenderloin is one ofthe leanest cuts ofpork with less than5% fat.

Side DishesSTUFFING

LOAF

This strata is a novel side dish toaccompany a roasted chicken, turkey breastor sliced ham.

In electric frypan, cook sausages untilthoroughly cooked and no pink remains.Drain fat. In same frypan, cook onions,celery, thyme, savory, sage, salt and pepperto taste, until vegetables are softened, about5 minutes. Transfer to large bowl. Addsausages, bread cubes and 1/4 cup pecans.Toss to combine. In medium bowl, whisktogether eggs and milk. Pour over breadmixture. Gently stir until bread ismoistened. Let stand 10 minutes. Spoon intolightly greased 9 x 5-inch loaf pan. Sprinklewith remaining pecans. Bake, uncovered, at375°F 30 minutes. Cover with foil. Bakeadditional 30 - 40 minutes or until puffedand golden.

Yield: 8 servings

1/2 lb.(250 g) pork sausages, casingsremoved

2 onions, chopped1/2 cup chopped celery1 tsp. dried thyme1 tsp. dried savory1 tsp. dried sageSalt and fresh ground pepper8 cups (16 slices) bread cubes1/3 cup chopped toasted pecans,

divided6 eggs1 cup lower fat milk1 tbsp. chopped fresh parsley

23

Power Smart TipA humidifier canlower the cost ofheating in yourhome. Properhumidity reducesthe rate of moistureevaporation fromyour skin makingyou feel warmer.Therefore, thethermostat can belowered slightlywithout decreasingcomfort.

BLUE CHEESE

MASHED

POTATOES

3 lbs. potatoes, peeled, cut into chunks(about 9 cups)

1 tbsp. oil6 cloves garlic, minced3/4 cup crumbled Blue cheese

(approx. 3 oz.)1/2 cup lower fat milk3 tbsp. butter or margarineSalt and freshly ground pepper

In large pot of boiling water, cook potatoesuntil tender. Drain. Set aside. Heat oil insaucepan over low heat. Add garlic. Cookuntil tender but not brown, about 4 minutes.Remove from heat. Set aside. Using ricer orpotato masher, mash potatoes. Add cookedgarlic, blue cheese, milk and butter. Stir untilcombined. Season to taste with salt andpepper.


SWISS

SCALLOPED

POTATOES

8 cups peeled, sliced potatoes (approx.8 medium)

2 cloves garlic, minced1 tsp. saltl/4 tsp. freshly ground pepper2 cups grated light Swiss cheese2 cans (385 mL each) 2% evaporated

partly skimmed milk

In lightly greased 13 x 9-inch baking dish,arrange half the potatoes. Sprinkle with half thegarlic, salt, pepper and cheese. Top withremaining potatoes. Sprinkle with remaininggarlic, salt, pepper and cheese. Pour evaporatedmilk over. Bake at 350°F 1+1/4 - 1+1/2 hoursor until tender. Let stand 10 minutes beforeserving.

Yield: 8 servings

24

Food Storage TipStore potatoes in acool, dark, well-ventilated place.Refrigeratingpotatoes causesthem to becomesweet and to turndark. Warmtemperaturesencouragesprouting andshrivelling.

Ingredient TipFamiliar potatoesfound in the marketinclude: Idaho (orrusset) potatoes andall purpose potatoes(red, white oryellow). Idahopotatoes havesuperior baking andfrying qualitieswhile all purposepotatoes areexcellent forboiling, mashingand salad making.

TURKEY

BREAST

CUTLETS

WITH

APRICOT

CRANBERRY

SAUCE

1 lb. boneless turkey breast cutlets(about 4)

Salt and freshly ground pepper1+1/2 tsp. butter or margarine1+1/2 tsp. oil2 tsp. dried sage3 green onions, chopped1/4 cup dried cranberries1/3 cup chopped dried apricots3/4 cup chicken broth1/2 cup white wine or non-alcoholic

cooking wine

Season cutlets to taste with salt and pepper.Set aside. In electric frypan, heat butter, oiland sage, about 2 minutes. Add cutlets.Cook 3 minutes per side or until brownedand thoroughly cooked with no pinkremaining. Transfer cutlets to plate. In samefrypan, cook green onions 1 minute. Addcranberries, apricots, broth and wine.Simmer until fruit is tender, about4 minutes. Return cutlets and anyaccumulated juices to frypan. Cook untilheated through, about 1 minute. Spoonsauce over cutlets. Serve immediately.

Yield: 4 servings

21

Ingredient TipDried fruits shouldbe stored tightlycovered in a cool,dark place. Whencooking dried fruits,do not soak themfirst. This willretain more naturalsugars and flavour.

SMOKED

SALMON

AND PASTA

CASSEROLE

3 tbsp. butter or margarine1/4 cup all purpose flour1+1/2 cups lower fat milk1 cup grated light Swiss cheese1/2 tsp. salt1/2 tsp. freshly ground pepper8 cups cooked rigatoni, drained, rinsed

(5 cups uncooked)1 can (14 oz./398 mL) Italian stewed

tomatoes, undrained1 lb. smoked salmon, cut into bite-size

pieces2 tbsp. chopped fresh dill (or 2 tsp.

dried)3/4 cup dried bread crumbs1/4 cup grated Parmesan cheese1 tbsp. chopped fresh parsley (or 1 tsp.

dried)2 tbsp. butter or margarine, melted

In saucepan over low heat, melt 3 tablespoonsbutter. Gradually blend in flour, stirringconstantly until smooth. Remove from heat.Gradually stir in milk. Return to heat. Cookand stir until smooth and thickened. Removefrom heat. Stir in cheese, salt and pepper untilblended. Set aside. In large bowl, combinepasta, tomatoes, salmon and dill. Pour cheesesauce over. Stir gently to combine. Transfer tolightly greased 13 x 9-inch baking dish. Insmall bowl, mix together bread crumbs,Parmesan cheese, parsley and 2 tablespoonsbutter. Sprinkle over pasta mixture.(Casserole can be prepared to this point,covered and refrigerated up to 24 hours. Letstand at room temperature 30 minutes beforebaking.) Bake, uncovered, at 350°F30 - 40 minutes or until hot and bubbly.

Yield: 8 servings

20

Nutrition TipOmega-3 fattyacids, found in oilyfish such asmackerel, salmon,tuna and herring,help prevent theformation of bloodclots therebyreducing the risk ofheart disease. It ismore beneficial toeat the fish itselfrather than to takefish oilsupplements.

To ensure that the vegetables are done at thesame time, cut them all the same size.

Line a 13 x 9-inch baking dish with foil.Arrange vegetables on foil in a single layer.In small bowl, whisk together ketchup,brown sugar, vinegar, Dijon mustard andoil. Pour over vegetables. Toss to coat.Cover. Bake at 400°F 45 minutes. Uncover.Bake additional 45 minutes or untilvegetables are tender and glazed. Stiroccasionally.

Yield: 4 servings

2 potatoes, peeled, cut into chunks2 carrots, cut into chunks1 small rutabaga, peeled, cut into

chunks1 large onion, quartered3/4 cup ketchup3 tbsp. brown sugar6 tbsp. vinegar1 tbsp. Dijon mustard1 tbsp. oil

OVEN-

BARBEcUED

ROOT

VEGETABLES

SAUERKRAUT

SALAD

1 can (28 oz./796 mL) sauerkraut,undrained

1+1/2 cups chopped celery1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped red pepper1/2 cup granulated sugar2 tbsp. vinegar

In large bowl, mix together sauerkraut,celery, onion, green pepper and red pepper.Set aside. In small saucepan over mediumheat, stir together sugar and vinegar. Heat,stirring constantly, until sugar is dissolved.Pour over sauerkraut mixture. Mix well.Cover. Refrigerate overnight.


25

Ingredient TipBoth rutabagas andturnips have theshape of a top.Rutabagas havecreamy gold skinand yellow flesh.Turnips aregenerally smallerand more slenderand have white skinand flesh. Selectfirm unblemishedroots, heavy fortheir size - thesmaller, the sweeter.Use theminterchangeably inrecipes.

Food Storage TipLow-acid cannedgoods such ascanned meat andpoultry, stews, corn,carrots and peas canbe stored for 2 - 5years. High-acidfoods like tomato-based products,fruits, juices,vinegar-based saladdressings andsauerkraut should beused within 9 - 18months.

BUTTERNUT

SQUASH AND

CARROT

SOUP

This exotic soup bursts with sweet flavours.

In large saucepan, heat oil. Saute onion in oiluntil soft. Add squash, carrots and sugar.Sauté 10 minutes. Add paprika, cumin,turmeric and coriander. Sauté 5 minutes. Addvegetable broth. Bring to boil. Reduce heat.Simmer, uncovered, 30 - 40 minutes untilsquash and carrots are soft. Remove fromheat. Cool slightly. In food processor orblender, puree soup, 2 cups at a time, untilsmooth. Return soup to saucepan. Heatthrough. Season with salt and pepper to taste.Stir in cilantro and grated lime rind. Ladlesoup into bowls. Drizzle with yogurt.

Yield: 6 servings

1 tbsp. olive oil1 onion, chopped1+1/4 lb. butternut squash, peeled,

halved, seeded, coarsely chopped3 carrots, coarsely chopped1/2 tsp. granulated sugar1 tsp. paprika1+1/4 tsp. cumin3/4 tsp. turmeric3/4 tsp. coriander6 cups vegetable or chicken brothSalt and freshly ground pepper1/3 cup chopped fresh cilantroGrated lime rind1/2 cup plain yogurt

26

Ingredient TipCumin is usedextensively inMexican, MiddleEastern, NorthAfrican and Indiancooking. It is aprimary ingredientof garam masala,and is often foundin chili powders.Cumin is a goodaddition to spicymeat stews, chilies,marinades andbarbecue sauces.

Ingredient TipExtra-virgin oliveoil is extracted fromthe first pressing ofolives and has avery low acidity andintense fruityflavour. For milderflavour, use pure orvirgin olive oil,which has a higheracidity and a lesspronounced oliveessence.

SPINACH

STUFFED

CHICKEN

BREASTS

1 tbsp. butter or margarine3/4 cup chopped fresh mushrooms1 pkg. (300 g) frozen chopped

spinach, thawed, well-drained1 pkg. (250 g) light cream cheese,

room temperature4 green onions, choppedSalt and freshly ground pepper8 boneless, skinless chicken breasts1/2 cup Dijon mustard

In small saucepan, melt butter. Cookmushrooms in butter 4 minutes. Removefrom heat. Let cool. In medium bowl,combine spinach, cream cheese, greenonions and mushrooms. Stir until wellcombined. Season to taste with salt andpepper. Set aside. Flatten chicken breastsbetween two pieces of plastic wrap to1/4-inch thickness. Divide filling amongchicken breasts. Spread to within 1/2 inchon all sides. Roll up from short side, jelly-roll style. Fasten with toothpicks. Placechicken on lightly greased cookie sheet.Brush each chicken breast with 1 tablespoonmustard. Bake at 400°F 25 - 30 minutes oruntil cooked through and no pink remains.

Yield: 8 servings

19

Power Smart TipDon’t peek! Eachtime you open theoven door youconsumer a quarterto half a kilowatt-hour of energy asthe heat rushes out.Turn on the ovenlight and lookthrough the ovendoor.

BAKED

BARLEY,

TOMATOES

AND

MUSHROOMS

2 tsp. oil2 cups sliced fresh mushrooms1 clove garlic, minced1 large onion, chopped1 large carrot, chopped1/2 cup chopped celery1 cup pearl barley, rinsed1+1/2 cups chicken broth2 large tomatoes, peeled*, chopped2 tbsp. tomato paste1 tsp. dried thyme1 tsp. salt1/4 tsp. freshly ground pepperChopped fresh parsley

In electric frypan, heat oil. Cookmushrooms, garlic, onion, carrot and celeryin oil until soft, about 10 minutes. Addbarley, chicken broth, tomatoes, tomatopaste, thyme, salt and pepper. Bring to boil.Transfer mixture to lightly greased2-quart baking dish. Bake at 350°F55 - 60 minutes or until barley is tender.Sprinkle with parsley.


*To peel tomatoes: Immerse tomatoes inrapidly boiling water to cover. Boil1 minute. Plunge into cold water. Removeskins.

27

Nutrition TipBarley is a goodsource of solublefibre (the same kindthat is in oat branand kidney beans)and may help toreduce cholesterol.

Power Smart TipKeep refrigeratortemperature at38°F(3°C) andfreezer temperatureat 0°F(-18°C) foroptimum storage.

MAKE

AHEAD

DOUBLE RICE

PILAF

1 cup wild rice, rinsed1+1/2 cups brown rice5 cups chicken broth2 tbsp. butter or margarine1 stalk celery, chopped2 large carrots, diced1/4 cup chopped green onions1+1/2 cups sliced fresh mushrooms1 can (227 mL) sliced water chestnuts,

drained1/2 tsp. Italian herb seasoning1/4 tsp. freshly ground pepper

In large saucepan, combine wild rice, brown riceand chicken broth. Bring to boil. Reduce heat.Cover. Simmer 35 - 40 minutes or until rice isbarely tender. Set aside. In electric frypan, meltbutter. Sauté celery, carrots, green onions andmushrooms in butter 4 minutes. Stir in waterchestnuts, seasonings and cooked rice. Transfermixture to lightly greased 2+1/2-quart bakingdish. Cover. (Casserole may be prepared to thispoint and refrigerated overnight.) Bake at 350°F45 - 60 minutes or until hot.


28

Food Buying TipWhite rice is anexcellent, virtuallyfat-free source ofcomplexcarbohydrates, withonly 100 caloriesper half-cupserving. Long-grainbrown rice whichretains the bran, ischewier and moreflavourful thanwhite. It providesabout 2 grams offibre per half cupserving.

TORTELLINI

SOUP

2 cloves garlic2 sprigs fresh rosemary1/8 tsp. red pepper flakes6 cups chicken broth1 pkg. (350 g) fresh or frozen cheese

tortellini

Using flat side of knife, crush garlic. Tie garlic,rosemary and red pepper flakes in cheesecloth bag.Place in large saucepan. Add chicken broth. Bringto boil. Reduce heat. Simmer, uncovered,10 - 15 minutes. Remove cheesecloth bag.Meanwhile, in large pot of boiling water, cooktortellini according to package directions. Drain.Add to broth. Serve with grated Parmesan cheeseand freshly ground pepper, if desired.


Power Smart TipA plug for wintersavings! A timer onyour block heatercan reduce energyuse and save youmoney. A blockheater only needsto be turned on amaximum of fourhours beforestarting your car.

CONFETTI

CORN

(Microwaverecipe)

4 cups canned or frozen corn2 tbsp. water2 tbsp. butter or margarine1/2 cup diced onion1/4 cup diced green pepper1/4 cup diced red pepperSalt and freshly ground pepper

In microwave-safe bowl, microwave cornand water, covered, on high (100 %) power5 minutes. Let stand 2 minutes. Drain. Inmicrowave-safe bowl, microwave butter onhigh (100%) power 45 - 60 seconds or untilmelted. Add onion, green pepper and redpepper. Cover. Microwave on high (100%)power 1 - 2 minutes or until softened. Stir incorn, salt and pepper to taste.

Yield: 8 servings

29

Cooking TipCooking vegetablesin the microwaveuses very little waterand retains freshvegetable flavourand colour. Waterclinging tovegetables afterwashing will oftenbe enough forcooking. Be carefulnot to overcookvegetables.Overcooking makesthem dry and tough.Always use theshortest cookingtime in any recipe.

Fresh

Mushroom

gravy

Food Storage TipSet your freezer at

0 F (-18 C) to

maintain the bestflavour, colour andtexture of frozenfoods. Cool cookedfoods quickly beforefreezing.

° °

2 tbsp. butter or margarine1/2 cup chopped onions1 clove garlic, minced3 cups sliced fresh mushrooms2 tbsp. all purpose flour1 can (10oz./285 ml) beef broth1 tsp. Worcestershire sauce1/4 tsp. dried thyme1/4 cup chopped fresh parsley

In frypan over medium heat, melt butter.Cook onions, garlic and mushrooms inbutter until soft, about 8 minutes. Add flour.Cook and stir 2 minutes (mixture will becrumbly). Gradually add beef broth, stirringconstantly until smooth. Add remainingingredients. Bring to boil. Reduce heat.Simmer, covered, 5 minutes, stirringoccasionally. Serve hot. (Can be frozen forup to one month.)

Yield: 2 cups

SALAD OF

MIXED

GREENS AND

WALNUTS

1/4 cup chopped walnuts1/4 cup chicken broth2 tbsp. white wine vinegar2 tbsp. olive oil2 tbsp. finely chopped onion2 tsp. Dijon mustardSalt and freshly ground pepper12 cups torn fresh assorted greens (or

mesclun)

In small, dry frypan over medium-low heat, stirwalnuts until lightly toasted, about 3 minutes.Transfer to plate to cool. In large salad bowl,whisk together chicken broth, vinegar, oil, onion,mustard, salt and pepper to taste. Add greens. Tossthoroughly. Sprinkle with walnuts. Serveimmediately.


30

Ingredient TipMesclun comesfrom the Frenchword for “mixture”.Today’s mesclun isa combination ofmild and bitter-flavoured tenderyoung leaves.Mixtures usuallyinclude baby beetgreens, red leaflettuce, arugula andradicchio to name afew.

PEAS IN

CREAMY

MUSHROOM

SAUCE

(Microwaverecipe)

2 cups frozen peas2 tbsp. water1 tbsp. butter or margarine1 cup sliced fresh mushrooms1/4 cup chopped onion1/4 cup chopped celery1 tbsp. all purpose flour1 cup lower fat milk

Salt and freshly ground pepperPinch nutmeg

In microwave-safe bowl, microwave peas andwater, covered, on high (100%) power 5 minutes.Let stand 2 minutes. Drain. Set aside. Inmicrowave-safe bowl, melt butter on high (100%)power. Add mushrooms, onion and celery. Cover.Cook on high (100%) power 2 minutes or untiltender. Stir halfway through cooking. Stir in flour.Whisk in milk until smooth. Cook on high (100%)power 3 - 4 minutes or until smooth and thickened.Stir halfway through cooking. Add saltand pepper to taste. Stir in peas. Serveimmediately.

Yield: 4 servings

nutmeg,

Roast Chicken With Gravy, 15Smoked Salmon And PastaCasserole, 20

Spinach Stuffed ChickenBreasts, 19

Turkey Breast Cutlets WithApricot Cranberry Sauce, 21

Make Ahead Double Rice Pilaf, 28Mango Chutney Dip, 7Mexican Strata, 12

Oriental-Style Barbeque Pork, 7Oven-Barbequed Root Vegetables, 25Overnight Muesli, 11

Peas in Creamy Mushroom Sauce, 30Pecan Fudge Torte, 32Pizza Dip, 2Pork Hoisin Wraps, 18Pork Tenderloin Medallions with

Mustard Maple Sauce, 22

Raspberry Macaroon Squares, 34Roast Chicken with Gravy, 15

Salad of Mixed Greens andWalnuts, 30

Sauerkraut Salad, 25

Baked Barley, Tomatoes AndMushrooms, 27

Blue Cheese Mashed Potatoes, 24Butternut Squash And CarrotSoup, 26

Confetti Corn, 29Fresh Mushroom Gravy, 29Make Ahead Double RicePilaf, 28

Oven-Barbequed RootVegetables, 25

Peas In Creamy MushroomSauce, 30

Salad Of Mixed Greens AndWalnuts, 30

Sauerkraut Salad, 25Stuffing Loaf, 23Swiss Scalloped Potatoes, 24

Side Dishes:

Tortellini Soup, 28Slice and Bake Shortbread, 33Smoked Salmon and Pasta

Casserole, 20Smoked Salmon Spread, 2Spinach Stuffed Chicken Breasts, 19Streusel-Topped Apple Loaf, 9Stuffed French Toast, 10Stuffing Loaf, 23Swiss Scalloped Potatoes, 24

The Easiest Cinnamon Buns Ever, 13Tortellini Soup, 28Tourtiere Pastry, 6Tourtiere Turnovers, 6Turkey Breast Cutlets With Apricot

Cranberry Sauce, 21

Almond Shortbread, 33

Apricot Glazed Meatballs, 5Blue Cheese and Sun-Dried TomatoSpread, 1

Cajun Marinated Mushrooms, 5Chinese Potstickers with DippingSauce, 3

Hot Artichoke Dip, 1Macho Nachos, 4Mango Chutney Dip, 7Oriental-Style Barbecue Pork, 7Pizza Dip, 2Smoked Salmon Spread, 2Tourtiere Pastry, 6Tourtiere Turnovers, 6

Apricot Glazed Meatballs, 5

Baked Barley,Tomatoes andMushrooms, 27

Beef Wellingtons with MadeiraSauce, 17

Black Forest Fudge, 31

Blue Cheese and Sun-Dried TomatoSpread, 1

Blue Cheese Mashed Potatoes, 24

Blueberry Orange Muffins, 11Chocolate Chip Coffee Cake, 8Festive Fruit Salad, 10Holiday Fruit Crisp, 13Mexican Strata, 12Overnight Muesli, 11Streusel-Topped Apple Loaf, 9Stuffed French Toast, 10The Easiest Cinnamon Buns

Ever, 13Butternut Squash And Carrot

Soup, 26

Cajun Marinated Mushrooms, 5Candied Ginger, 31Chinese Potstickers with Dipping

Sauce, 3Chocolate Chip Coffee Cake, 8Chocolate Orange Shortbread, 33

Appetizers:

Brunch:

Blueberry Orange Muffins, 11

indexConfetti Corn, 29Cranberry Chocolate Bars, 37Creamy Turkey Wrap Casserole, 16

Almond Shortbread, 33Black Forest Fudge, 31Candied Ginger, 31Chocolate Orange Shortbread, 33Cranberry Chocolate Bars, 37Double Ginger Molasses

Cookies, 35Easy As Pie Gingerbread

Men, 34Ginger Shortbread, 33Lightened Up Tiramisu, 36Pecan Fudge Torte, 32Raspberry Macaroon Squares, 34Slice and Bake Shortbread, 33

Double Ginger Molasses Cookies, 35

Easy As Pie Gingerbread Men, 34

Festive Fruit Salad, 10Fresh Mushroom Gravy, 29

Ginger Shortbread, 33

Holiday Fruit Crisp, 13Hot Artichoke Dip, 1

Lightened Up Tiramisu, 36Lighter Italian Sausage Lasagne, 14

Macho Nachos, 4Madeira Sauce, 18

Beef Wellingtons With MadeiraSauce, 17

Creamy Turkey WrapCasserole, 16

Lighter Italian SausageLasagne, 14

Madeira Sauce, 18Pork Hoisin Wraps, 18Pork Tenderloin Medallions WithMustard Maple Sauce, 22

Desserts:

Main Dishes:

38 31

Desserts1 lb. fresh ginger, peeled, dried*, cut

into 1/4-inch piecesGranulated sugar2 tbsp. water

Place ginger pieces in medium saucepan.Cover with cold water. Bring to boil overmedium heat. Reduce heat. Cover. Simmeruntil ginger is tender, about 30 minutes.Drain. Cool. Measure ginger in measuringcup. Place in medium saucepan with equalamounts of sugar and 2 tablespoons water.Bring to boil over medium heat, stirringconstantly until sugar dissolves. Continuecooking, stirring occasionally, until gingerbecomes fairly transparent, about 20 minutes.Remove from syrup with slotted spoon. Tossginger, a few pieces at a time, in granulatedsugar to coat. Store in glass jar at roomtemperature.

*To dry fresh ginger: Peel. Place wholepieces on cookie sheet. Bake at 150° F (orlowest oven setting) 8 - 10 hours.

CANDIED

GINGER

8 sqs. (8 oz.) bittersweet orunsweetened chocolate

3/4 cup low fat sweetened condensedmilk

1 tsp. vanilla1 cup chopped dried cherries

Line 9 x 5-inch loaf pan with plastic wrap.Set aside. In top of double boiler, over hot(not boiling) water, melt together chocolateand milk. Stir in vanilla and cherries. Spreadin prepared pan, smoothing top. Refrigerateuntil firm. Remove from pan. Peel off plasticwrap. Cut into 3/4-inch squares.

Yield: 6+1/2 dozen squares

BLACK

FOREST

FUDGE

Food Storage TipStore unpeeledfresh gingerroot inan air-tightcontainer in therefrigerator for upto 3 weeks. Peeledgingerroot can befrozen. It can begrated while frozenwhen needed.

Ingredient TipSince chocolatescorches easily, itshould be meltedslowly over hotwater. Do not useboiling water, aseven a smallamount of steammay harden orstiffen thechocolate.

PECAN

FUDGE

TORTE


1/2 cup semi-sweet chocolate chips1 pkg. (510 g) chocolate cake mix1+1/2 tsp. cinnamon1/3 cup oil1 can (14 oz./398 mL) pear halves in

juice, drained, pureed2 eggs1/3 cup chopped pecans2 tsp. water1 can (284 mL) butterscotch ice cream

topping1/3 cup lower fat milk

In small saucepan, combine condensed milkand chocolate chips. Cook over medium-lowheat until chocolate is melted, stirringoccasionally. Set aside. In large bowl ofelectric mixer, combine cake mix, cinnamonand oil. Blend at low speed 20 - 30 secondsor until crumbly. In large bowl, combine2+1/2 cups of cake mix mixture (set asideremaining mixture), pureed pears and eggs.Blend at low speed until moistened. Beat2 minutes at medium speed. Spread batter

evenly in lightly greased 9 or 10-inchspringform pan. Drop condensed milkmixture by spoonfuls over batter. Stir pecansand water into reserved cake mix mixture.Sprinkle over batter. Bake at 350°F45 - 50 minutes or until cake tests done.Cool in pan on rack 10 minutes. Removesides of pan. Cool completely. In smallsaucepan, combine butterscotch topping andmilk. Cook over medium-low heat3 - 4 minutes or until well blended, stirringoccasionally. To serve, spoon 2 tablespoonswarm sauce over each piece of torte. Topwith scoop of ice cream or frozen yogurt, ifdesired.

Yield: 12 servings

32

Nutrition TipNuts are rich inmonounsaturatedfats, polyunsaturatedfats, vitamin E, folicacid and other Bvitamins. Recentstudies havesuggested thatmoderateconsumption of nutsmay reduce the riskof heart disease.

Base:

Topping:

2 cups rolled oats1 cup packed brown sugar2/3 cup all purpose flour1/2 tsp. baking soda1/4 tsp. salt2/3 cup melted butter or margarine1 tsp. vanilla

1 cup butter or margarine4 sqs. (4 oz.) unsweetened chocolate,

chopped2 tsp. instant coffee granules4 eggs1+1/2 cups granulated sugar1/2 cup all purpose flour4 tsp. vanillaPinch salt1 cup dried cranberries

In large bowl, stir together rolled oats,brown sugar, flour, baking soda and salt.Add melted butter and vanilla. Mix untilwell combined and crumbly. Line13 x 9-inch baking dish with foil, leavingsome foil overhanging. Press oat mixtureinto baking dish. Bake at 350°F10 minutes.

In large saucepan, combine butter, chocolateand coffee granules. Cook over low heatuntil melted, stirring occasionally. Removefrom heat. Let cool slightly. In large bowl,whisk together eggs, sugar, flour, vanillaand salt. Stir in chocolate mixture andcranberries. Pour over base. Bake at 350°F35 - 40 minutes or until edges are set andfilling is slightly soft. Let cool in pan onrack. Lift from pan. Cut into bars.

Yield: 40 bars

CRANBERRY

CHOCOLATE

BARS

37

Baking TipWhen bakingsquares and slicesuse pan sizeindicated. If pan islarger, bars willbake faster andbecome tough. Ifsmaller, bars will bethicker with doughycentres. Do notoverbake.

Nutrition TipCranberries are agood source ofvitamin C. One cupof cranberries hasabout 45 calories.Cranberries alsohave twocomponents thatmay inhibit thebacteria causingurinary infections.People prone tosuch infections areoften told to drinkcranberry juice.

3 tbsp. brandy, divided or 2 tbsp.brandy extract plus 1 tbsp. water

1 tbsp. instant coffee granules1/2 cup+3 tbsp. water24 (4 x 1-inch) ladyfingers (8 oz.)3 egg whites1 cup+2 tbsp. granulated sugar1/4 tsp. cream of tartar1 pkg. (250 g) light cream cheese,

room temperature1 sq. (1 oz.) chocolate, grated

In small bowl, stir together 2 tablespoonsbrandy, coffee granules and 1/2 cup water.Brush over the flat side of ladyfingers. Setaside. In top of double boiler, over hot (notboiling) water, combine egg whites, sugar,cream of tartar and remaining 3 tablespoonswater. Using electric mixer, beat on lowspeed about 4 - 5 minutes or until candy orinstant-read thermometer registers 140°F.Increase speed to high. Continue beatingover heat 3 minutes. Remove from heat.Beat until cool and fluffy, about 4 minutes.Set aside. In large bowl of electric mixer,beat cream cheese until smooth. Add 1 cupbeaten egg white mixture and remaining1 tablespoon brandy. Beat until smooth,scraping down sides of bowl. Fold inremaining egg white mixture. Line bottomand sides of 3-quart trifle bowl or soufflédish with ladyfingers. Spoon in 1/4 of filling.Top with layer of ladyfingers. Repeat withtwo more layers of filling and ladyfingers,arranging the fourth layer of ladyfingersdecoratively over top, trimming to fit, ifnecessary. Top with remaining filling.Garnish with grated chocolate. Cover.Refrigerate at least 8 hours or overnight.

Yield: 8 servings

“LIGHTENED

UP”

TIRAMISU

36


This sinfully richdessert of coffeeand brandy-soakedladyfingers piledhigh between layersof cheese andcream filling waslightened up topreserve it’scharacteristicflavour. This wasachieved by usinglight cream cheeseand turning to anold-fashioned sevenminute frosting (anonfat icing madewith egg whites andsugar).

1 cup butter or margarine, roomtemperature

1 cup icing sugar1 tsp. vanilla2 cups all purpose flour

In large bowl of electric mixer, creamtogether butter, sugar and vanilla until lightand fluffy. Gradually add flour on low speeduntil thoroughly blended. Press into ball.Knead lightly until smooth. Divide dough inhalf. Shape each half into roll about 2 inchesin diameter. Wrap in plastic wrap.Refrigerate until firm, about 3 hours. Cutinto 1/4-inch slices. Place on ungreasedcookie sheets. Bake at 300°F 20 minutes oruntil firm but not browned.


Variations:

Chocolate Orange Shortbread:

Ginger Shortbread

Almond Shortbread

To creamedbutter mixture, add 1 tablespoon water and1/2 teaspoon grated orange peel. Stir1/2 cup cocoa powder into flour.

: Add 1 teaspoon groundginger to flour. Stir 1/3 cup choppedcandied ginger (recipe page 31) into doughbefore kneading.

: Replace 1/2 cup flourwith 1/2 cup ground almonds. Replace 1 tsp.vanilla with 1 tsp. almond extract.

SLICE & BAKE

SHORTBREAD

33

Ingredient TipSoft margarine isnot a satisfactorybaking substitutefor butter or hardmargarine, as it hasa high moisturecontent and mayhave air whippedinto it.

1 pkg. (170 g) butterscotch pudding and piefilling

3/4 cup butter or margarine, roomtemperature

3/4 cup packed brown sugar2 eggs2+1/4 cups all purpose flour3/4 tsp. baking soda2+1/4 tsp. ginger1+1/2 tsp. cinnamon

In large bowl of electric mixer, cream togetherbutterscotch pie filling, butter and sugar. Add eggs.Blend well. In medium bowl, combine flour, bakingsoda, ginger and cinnamon. Gradually add flourmixture to pudding mixture. Mix until wellcombined. Chill dough until firm, about 1 hour. Onfloured surface, roll dough to 1/8-inch thickness.Cut with 4-inch gingerbread man cutter. Place onlightly greased cookie sheets. Bake at 350°F10 - 12 minutes. Remove immediately from cookiesheets. Cool thoroughly on wire racks.

Yield: 2 - 2+1/2 dozen

“EASY AS PIE”

GINGERBREAD

MEN

34

Power Smart TipIt pays to read theEnerGuide label.Compare differentmakes and modelsto find the mostenergy efficientmajor appliance foryour needs. Thelower the numberthe more energyefficient theappliance.

RASPBERRY

MACAROON

SQUARES

1/2 cup butter or margarine, roomtemperature

1 cup granulated sugar, divided1 cup all purpose flour1/2 cup raspberry jam2 egg whites2 cups flaked coconut2 tsp. vanilla

In bowl of electric mixer, cream together butter and1/3 cup sugar. Add flour. Mix until combined. Pressmixture into 9-inch square baking dish. Bake at350°F 15 minutes. Let cool 5 minutes. Spreadraspberry jam over warm base. Set aside. In bowl ofelectric mixer, beat egg whites until stiff. Mix inremaining 2/3 cup sugar, coconut and vanilla.Spread egg white mixture over raspberry jam. Bakeat 350°F 25 - 30 minutes or until golden. Coolcompletely before cutting into squares.

Yield: 36 squares

Food Storage TipThese time limitswill keep thefollowing frozenfoods at top qualty:

cakes - 6 months

unbaked cookies -

6 months

baked cookies -

6 - 12months

unbaked pies -

6 months

baked pies -

4 - 6 months

•

•

•

•

•

DOUBLE

GINGER

MOLASSES

COOKIES

1 cup packed brown sugar2/3 cup shortening1/2 cup molasses1/4 cup lower fat milk2 tsp. baking powder1+1/2 tsp. ground ginger1 tsp. cinnamon3/4 tsp. baking soda1/2 tsp. salt1/4 tsp. ground cloves1 egg3+1/2 cups all purpose flour1/4 cup granulated sugar2 tbsp. crystallized ginger, cut into

1/4-inch pieces (recipe page 31)

In large bowl of electric mixer, combinebrown sugar, shortening, molasses, milk,baking powder, ginger, cinnamon, bakingsoda, salt, cloves and egg. Mix until wellcombined. Gradually add flour until wellblended. Roll cookie dough into 1-inchballs. Roll each ball in granulated sugar tocoat. Place balls 2 inches apart on ungreasedcookie sheets. Gently press one piececrystallized ginger into centre of each ball,flattening ball slightly. Bake at 350°F10 - 12 minutes or until bottoms are lightlybrowned. Remove from cookie sheets. Coolon racks.

Yield: 4 - 4+1/2 dozen

35

Power Smart TipWhat is a kilowatt-

hour (kW.h)?

Simply put, it’s a

measure of energy -

the energy it takes to

light up ten 100-watt

light bulbs for an

hour, or to make

over 200 pieces of

toast.

3 tbsp. brandy, divided or 2 tbsp.brandy extract plus 1 tbsp. water

1 tbsp. instant coffee granules1/2 cup+3 tbsp. water24 (4 x 1-inch) ladyfingers (8 oz.)3 egg whites1 cup+2 tbsp. granulated sugar1/4 tsp. cream of tartar1 pkg. (250 g) light cream cheese,

room temperature1 sq. (1 oz.) chocolate, grated

In small bowl, stir together 2 tablespoonsbrandy, coffee granules and 1/2 cup water.Brush over the flat side of ladyfingers. Setaside. In top of double boiler, over hot (notboiling) water, combine egg whites, sugar,cream of tartar and remaining 3 tablespoonswater. Using electric mixer, beat on lowspeed about 4 - 5 minutes or until candy orinstant-read thermometer registers 140°F.Increase speed to high. Continue beatingover heat 3 minutes. Remove from heat.Beat until cool and fluffy, about 4 minutes.Set aside. In large bowl of electric mixer,beat cream cheese until smooth. Add 1 cupbeaten egg white mixture and remaining1 tablespoon brandy. Beat until smooth,scraping down sides of bowl. Fold inremaining egg white mixture. Line bottomand sides of 3-quart trifle bowl or soufflédish with ladyfingers. Spoon in 1/4 of filling.Top with layer of ladyfingers. Repeat withtwo more layers of filling and ladyfingers,arranging the fourth layer of ladyfingersdecoratively over top, trimming to fit, ifnecessary. Top with remaining filling.Garnish with grated chocolate. Cover.Refrigerate at least 8 hours or overnight.

Yield: 8 servings

“LIGHTENED

UP”

TIRAMISU

36


This sinfully richdessert of coffeeand brandy-soakedladyfingers piledhigh between layersof cheese andcream filling waslightened up topreserve it’scharacteristicflavour. This wasachieved by usinglight cream cheeseand turning to anold-fashioned sevenminute frosting (anonfat icing madewith egg whites andsugar).

1 cup butter or margarine, roomtemperature

1 cup icing sugar1 tsp. vanilla2 cups all purpose flour

In large bowl of electric mixer, creamtogether butter, sugar and vanilla until lightand fluffy. Gradually add flour on low speeduntil thoroughly blended. Press into ball.Knead lightly until smooth. Divide dough inhalf. Shape each half into roll about 2 inchesin diameter. Wrap in plastic wrap.Refrigerate until firm, about 3 hours. Cutinto 1/4-inch slices. Place on ungreasedcookie sheets. Bake at 300°F 20 minutes oruntil firm but not browned.


Variations:

Chocolate Orange Shortbread:

Ginger Shortbread

Almond Shortbread

To creamedbutter mixture, add 1 tablespoon water and1/2 teaspoon grated orange peel. Stir1/2 cup cocoa powder into flour.

: Add 1 teaspoon groundginger to flour. Stir 1/3 cup choppedcandied ginger (recipe page 31) into doughbefore kneading.

: Replace 1/2 cup flourwith 1/2 cup ground almonds. Replace 1 tsp.vanilla with 1 tsp. almond extract.

SLICE & BAKE

SHORTBREAD

33

Ingredient TipSoft margarine isnot a satisfactorybaking substitutefor butter or hardmargarine, as it hasa high moisturecontent and mayhave air whippedinto it.

PECAN

FUDGE

TORTE


1/2 cup semi-sweet chocolate chips1 pkg. (510 g) chocolate cake mix1+1/2 tsp. cinnamon1/3 cup oil1 can (14 oz./398 mL) pear halves in

juice, drained, pureed2 eggs1/3 cup chopped pecans2 tsp. water1 can (284 mL) butterscotch ice cream

topping1/3 cup lower fat milk

In small saucepan, combine condensed milkand chocolate chips. Cook over medium-lowheat until chocolate is melted, stirringoccasionally. Set aside. In large bowl ofelectric mixer, combine cake mix, cinnamonand oil. Blend at low speed 20 - 30 secondsor until crumbly. In large bowl, combine2+1/2 cups of cake mix mixture (set asideremaining mixture), pureed pears and eggs.Blend at low speed until moistened. Beat2 minutes at medium speed. Spread batter

evenly in lightly greased 9 or 10-inchspringform pan. Drop condensed milkmixture by spoonfuls over batter. Stir pecansand water into reserved cake mix mixture.Sprinkle over batter. Bake at 350°F45 - 50 minutes or until cake tests done.Cool in pan on rack 10 minutes. Removesides of pan. Cool completely. In smallsaucepan, combine butterscotch topping andmilk. Cook over medium-low heat3 - 4 minutes or until well blended, stirringoccasionally. To serve, spoon 2 tablespoonswarm sauce over each piece of torte. Topwith scoop of ice cream or frozen yogurt, ifdesired.

Yield: 12 servings

32

Nutrition TipNuts are rich inmonounsaturatedfats, polyunsaturatedfats, vitamin E, folicacid and other Bvitamins. Recentstudies havesuggested thatmoderateconsumption of nutsmay reduce the riskof heart disease.

Base:

Topping:

2 cups rolled oats1 cup packed brown sugar2/3 cup all purpose flour1/2 tsp. baking soda1/4 tsp. salt2/3 cup melted butter or margarine1 tsp. vanilla

1 cup butter or margarine4 sqs. (4 oz.) unsweetened chocolate,

chopped2 tsp. instant coffee granules4 eggs1+1/2 cups granulated sugar1/2 cup all purpose flour4 tsp. vanillaPinch salt1 cup dried cranberries

In large bowl, stir together rolled oats,brown sugar, flour, baking soda and salt.Add melted butter and vanilla. Mix untilwell combined and crumbly. Line13 x 9-inch baking dish with foil, leavingsome foil overhanging. Press oat mixtureinto baking dish. Bake at 350°F10 minutes.

In large saucepan, combine butter, chocolateand coffee granules. Cook over low heatuntil melted, stirring occasionally. Removefrom heat. Let cool slightly. In large bowl,whisk together eggs, sugar, flour, vanillaand salt. Stir in chocolate mixture andcranberries. Pour over base. Bake at 350°F35 - 40 minutes or until edges are set andfilling is slightly soft. Let cool in pan onrack. Lift from pan. Cut into bars.

Yield: 40 bars

CRANBERRY

CHOCOLATE

BARS

37

Baking TipWhen bakingsquares and slicesuse pan sizeindicated. If pan islarger, bars willbake faster andbecome tough. Ifsmaller, bars will bethicker with doughycentres. Do notoverbake.

Nutrition TipCranberries are agood source ofvitamin C. One cupof cranberries hasabout 45 calories.Cranberries alsohave twocomponents thatmay inhibit thebacteria causingurinary infections.People prone tosuch infections areoften told to drinkcranberry juice.

Almond Shortbread, 33

Apricot Glazed Meatballs, 5Blue Cheese and Sun-Dried TomatoSpread, 1

Cajun Marinated Mushrooms, 5Chinese Potstickers with DippingSauce, 3

Hot Artichoke Dip, 1Macho Nachos, 4Mango Chutney Dip, 7Oriental-Style Barbecue Pork, 7Pizza Dip, 2Smoked Salmon Spread, 2Tourtiere Pastry, 6Tourtiere Turnovers, 6

Apricot Glazed Meatballs, 5

Baked Barley,Tomatoes andMushrooms, 27

Beef Wellingtons with MadeiraSauce, 17

Black Forest Fudge, 31

Blue Cheese and Sun-Dried TomatoSpread, 1

Blue Cheese Mashed Potatoes, 24

Blueberry Orange Muffins, 11Chocolate Chip Coffee Cake, 8Festive Fruit Salad, 10Holiday Fruit Crisp, 13Mexican Strata, 12Overnight Muesli, 11Streusel-Topped Apple Loaf, 9Stuffed French Toast, 10The Easiest Cinnamon Buns

Ever, 13Butternut Squash And Carrot

Soup, 26

Cajun Marinated Mushrooms, 5Candied Ginger, 31Chinese Potstickers with Dipping

Sauce, 3Chocolate Chip Coffee Cake, 8Chocolate Orange Shortbread, 33

Appetizers:

Brunch:

Blueberry Orange Muffins, 11

indexConfetti Corn, 29Cranberry Chocolate Bars, 37Creamy Turkey Wrap Casserole, 16

Almond Shortbread, 33Black Forest Fudge, 31Candied Ginger, 31Chocolate Orange Shortbread, 33Cranberry Chocolate Bars, 37Double Ginger Molasses

Cookies, 35Easy As Pie Gingerbread

Men, 34Ginger Shortbread, 33Lightened Up Tiramisu, 36Pecan Fudge Torte, 32Raspberry Macaroon Squares, 34Slice and Bake Shortbread, 33

Double Ginger Molasses Cookies, 35

Easy As Pie Gingerbread Men, 34

Festive Fruit Salad, 10Fresh Mushroom Gravy, 29

Ginger Shortbread, 33

Holiday Fruit Crisp, 13Hot Artichoke Dip, 1

Lightened Up Tiramisu, 36Lighter Italian Sausage Lasagne, 14

Macho Nachos, 4Madeira Sauce, 18

Beef Wellingtons With MadeiraSauce, 17

Creamy Turkey WrapCasserole, 16

Lighter Italian SausageLasagne, 14

Madeira Sauce, 18Pork Hoisin Wraps, 18Pork Tenderloin Medallions WithMustard Maple Sauce, 22

Desserts:

Main Dishes:

38 31

Desserts1 lb. fresh ginger, peeled, dried*, cut

into 1/4-inch piecesGranulated sugar2 tbsp. water

Place ginger pieces in medium saucepan.Cover with cold water. Bring to boil overmedium heat. Reduce heat. Cover. Simmeruntil ginger is tender, about 30 minutes.Drain. Cool. Measure ginger in measuringcup. Place in medium saucepan with equalamounts of sugar and 2 tablespoons water.Bring to boil over medium heat, stirringconstantly until sugar dissolves. Continuecooking, stirring occasionally, until gingerbecomes fairly transparent, about 20 minutes.Remove from syrup with slotted spoon. Tossginger, a few pieces at a time, in granulatedsugar to coat. Store in glass jar at roomtemperature.

*To dry fresh ginger: Peel. Place wholepieces on cookie sheet. Bake at 150° F (orlowest oven setting) 8 - 10 hours.

CANDIED

GINGER

8 sqs. (8 oz.) bittersweet orunsweetened chocolate


1 tsp. vanilla1 cup chopped dried cherries

Line 9 x 5-inch loaf pan with plastic wrap.Set aside. In top of double boiler, over hot(not boiling) water, melt together chocolateand milk. Stir in vanilla and cherries. Spreadin prepared pan, smoothing top. Refrigerateuntil firm. Remove from pan. Peel off plasticwrap. Cut into 3/4-inch squares.

Yield: 6+1/2 dozen squares

BLACK

FOREST

FUDGE

Food Storage TipStore unpeeledfresh gingerroot inan air-tightcontainer in therefrigerator for upto 3 weeks. Peeledgingerroot can befrozen. It can begrated while frozenwhen needed.

Ingredient TipSince chocolatescorches easily, itshould be meltedslowly over hotwater. Do not useboiling water, aseven a smallamount of steammay harden orstiffen thechocolate.

SALAD OF

MIXED

GREENS AND

WALNUTS

1/4 cup chopped walnuts1/4 cup chicken broth2 tbsp. white wine vinegar2 tbsp. olive oil2 tbsp. finely chopped onion2 tsp. Dijon mustardSalt and freshly ground pepper12 cups torn fresh assorted greens (or

mesclun)

In small, dry frypan over medium-low heat, stirwalnuts until lightly toasted, about 3 minutes.Transfer to plate to cool. In large salad bowl,whisk together chicken broth, vinegar, oil, onion,mustard, salt and pepper to taste. Add greens. Tossthoroughly. Sprinkle with walnuts. Serveimmediately.


30

Ingredient TipMesclun comesfrom the Frenchword for “mixture”.Today’s mesclun isa combination ofmild and bitter-flavoured tenderyoung leaves.Mixtures usuallyinclude baby beetgreens, red leaflettuce, arugula andradicchio to name afew.

PEAS IN

CREAMY

MUSHROOM

SAUCE

(Microwaverecipe)

2 cups frozen peas2 tbsp. water1 tbsp. butter or margarine1 cup sliced fresh mushrooms1/4 cup chopped onion1/4 cup chopped celery1 tbsp. all purpose flour1 cup lower fat milk

Salt and freshly ground pepperPinch nutmeg

In microwave-safe bowl, microwave peas andwater, covered, on high (100%) power 5 minutes.Let stand 2 minutes. Drain. Set aside. Inmicrowave-safe bowl, melt butter on high (100%)power. Add mushrooms, onion and celery. Cover.Cook on high (100%) power 2 minutes or untiltender. Stir halfway through cooking. Stir in flour.Whisk in milk until smooth. Cook on high (100%)power 3 - 4 minutes or until smooth and thickened.Stir halfway through cooking. Add saltand pepper to taste. Stir in peas. Serveimmediately.

Yield: 4 servings

nutmeg,

Roast Chicken With Gravy, 15Smoked Salmon And PastaCasserole, 20

Spinach Stuffed ChickenBreasts, 19

Turkey Breast Cutlets WithApricot Cranberry Sauce, 21

Make Ahead Double Rice Pilaf, 28Mango Chutney Dip, 7Mexican Strata, 12

Oriental-Style Barbeque Pork, 7Oven-Barbequed Root Vegetables, 25Overnight Muesli, 11

Peas in Creamy Mushroom Sauce, 30Pecan Fudge Torte, 32Pizza Dip, 2Pork Hoisin Wraps, 18Pork Tenderloin Medallions with

Mustard Maple Sauce, 22

Raspberry Macaroon Squares, 34Roast Chicken with Gravy, 15

Salad of Mixed Greens andWalnuts, 30

Sauerkraut Salad, 25

Baked Barley, Tomatoes AndMushrooms, 27

Blue Cheese Mashed Potatoes, 24Butternut Squash And CarrotSoup, 26

Confetti Corn, 29Fresh Mushroom Gravy, 29Make Ahead Double RicePilaf, 28

Oven-Barbequed RootVegetables, 25

Peas In Creamy MushroomSauce, 30

Salad Of Mixed Greens AndWalnuts, 30

Sauerkraut Salad, 25Stuffing Loaf, 23Swiss Scalloped Potatoes, 24

Side Dishes:

Tortellini Soup, 28Slice and Bake Shortbread, 33Smoked Salmon and Pasta

Casserole, 20Smoked Salmon Spread, 2Spinach Stuffed Chicken Breasts, 19Streusel-Topped Apple Loaf, 9Stuffed French Toast, 10Stuffing Loaf, 23Swiss Scalloped Potatoes, 24

The Easiest Cinnamon Buns Ever, 13Tortellini Soup, 28Tourtiere Pastry, 6Tourtiere Turnovers, 6Turkey Breast Cutlets With Apricot

Cranberry Sauce, 21

city of winnipeg christmas 1999 recipes · 1 cup grated part-skim mozzarella cheese in small bowl...

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