We all love those special treats offered at late summer and fall country fairs. These are delicious treats you can eat by hand  – that is when you are outdoors! Whether you are in your own backyard, your patio or sitting on the porch of your cottage, you will enjoyed these recipes!

Menu:

• Fried Chicken with Cream Gravy
• Red Cabbage Salad
• Sweet and Sour Pickles
• Spicy Grilled Corn on the Cob
• Green Tomato and Apple Hand Pies

Fried Chicken:

Making fried chicken for entertaining can be a bit of a problem, since it is best when fried at the last minute. You can precooked your chicken and then quickly fry it – that means you will only need about 10 minutes to start serving it!

Ingredients:

• 6 whole cloves
• 4 stalks of parsley
• 2 stalks of celery, chopped
• 1 hot pepper, halved
• 1 onion, quartered
• 1 carrot, chopped
• 1-1/2 tablespoon of cider or wine vinegar
• 2 teaspoons of salt
• 3-4 lbs. of chicken pieces
• 3 eggs
• 1/2 cup of whipping cream
• 1/2 teaspoon of each black pepper and thyme, crumbled
• 1/2 cup of flour
• 1-1/2 cups of bread crumbs
• 6 cups of vegetable oil

Directions:

1. in large pot, bring 8 cups of water, cloves, parsley, celery, onion, carrot, hot pepper, vinegar and 1-1/2 teaspoon of salt to boil; add chicken pieces.
2. Return to boil, reduce heat to medium and simmer until chicken is tender when pierced with a fork – 25-30 minutes.
3. Using tongs, transfer chicken pieces to a plate and let cool.
4. Boil cooking liquid until reduced by about one third. strain and skim fat, reserving 3 cups for gravy
5. In a bowl, beat eggs, cream, pepper, thyme and remaining salt and whisk in flour until smooth.
6. Place bread crumbs on a plate
7. Pat chicken pieces dry, then dip in egg mixture and coat with crumbs.
8. Refrigerate for up to 4 hours.
9. In a large pan, heat up oil over medium-high heat
10. Fry chicken pieces in batches turning once until browned – about 4 minutes.
11. Drain on paper towels
12. Serve with cream gravy is desired

Cream Gravy

Ingredients:

• 3 tablespoon of bacon drippings or vegetable oil
• 1/3 cup of flour
• 3 cups of reserved stock
• 1/3 cup of whipping or light cream
• Salt and black pepper to taste

Directions:

1. In saucepan, heat drippings over medium heat, cook flour until golden brown – about 3 minutes
2. Slowly whisk in stock and bring to boil, stirring constantly
3. Reduce heat to medium-low and simmer, stirring until thickened – about 10 minutes
4. stir in milk or cream and return to boil
5. Season with salt and pepper to taste

Red Cabbage Salad:

Red cabbage makes an excellent coleslaw – the colour and intense flavor makes this salad a very special dish. You can salt the red cabbage before making the salad – it is tougher than green cabbage.

Ingredients:

• 1 small head of red cabbage, shredded
• 1-1/2 teaspoon of salt
• Half of red onion, sliced very thin
• 2 large red apples, julienned
• 1/2 teaspoon of caraway seeds
• 1/3 cup of cider vinegar
• 2 tablespoons of prepared mustard
• 2 tablespoons of vegetable oil
• 1 tablespoon of sugar
• 1/4 teaspoon of black pepper
• 6 slices of cooked bacon, chopped

Directions:

1. In a large bowl, toss toss cabbage with salt and let stand, tossing occasionally until softened – about 2 hours.
2. Squeeze out as much liquid as possible
3. Toss with onion, apples and caraway seeds
4. Whisk together vinegar, mustard, oil, sugar and generous 1/4 teaspoon of black pepper
5. Mix well and toss with bacon

Sweet and Sour Pickles

These refreshing pickles are easy to make and will be a hit with you family and friends

Ingredients:

• 1-1/2 lb. of pickling cucumbers
• 4 carrots
• 4 inch piece of radish
• 2 fresh or dried hot peppers
• 8 cloves of garlic, smashed
• 2 tablespoons of mustard seeds
• 2 teaspoons of coriander seeds
• 1 teaspoon of black peppercorns
• 8 whole cloves
• 1-1/2 cups of cider vinegar
• 1-3/4 cups of granulated sugar
• 8 teaspoons of salt

Directions:

1. Quarter cucumbers lengthwise
2. Peel carrots and halve crosswise, then quarter legthwise
3. Peel radish and cut lengthwise
4. Pack two 4-cup jars with cucumbers, carrots and radish, add 1 hot pepper and 4 cloves of garlic to each jar
5. In saucepan, toast mustard and coriander seeds, peppercorns and cloves over medium heat until fragrant and mustard seeds begin to pop – about 2-3 minutes
6. Add vinegar and 1 cup of water
7. Bring to boil; add sugar and salt, stirring until dissolved
8. Bring to boil, reduce heat and simmer for 5 minutes
9. Pour enough into jars to cover vegetables
10. let cool and refrigerate for at least 3 days before serving or leave in your fridge for up to 4 weeks

Spicy Grilled Corn on the Cob:

This a quick, easy and delicious recipe -  precooked corn grilled with tasty barbecue sauce will be a hit!

Ingredients:

• Husked, steamed or boiled corn cobs
• Vegetable Oil

Sauce:

• 2 tablespoons of chili powder
• 1-12/ tablespoon of vegetable oil
• 3 cloves of garlic, pressed or minced
• 1/2 teaspoon of ground cumin
• 2 tablespoons of packed brown sugar
• 2 tablespoon of dark soy sauce
• 2 tablespoon of ketchup
• 1-1/2 tablespoon of cider vinegar

Directions:

1. Mix together chili powder and 3 tablespoons of water – make a paste. Let stand for 10 minutes
2. In a small saucepan, heat chili paste, oil, garlic and cumin until fragrant – 2-3 minutes
3. Stir in sugar, soy sauce, kwtchup, vinegar and 1/3 cup of water – bring to boil
4. Reduce heat and simmer on low until very thick – about 10 minutes
5. Let cool
6. Lightly brush corn cobs with oil; grill over medium heat until lightly charred and heated through – then brush over with sauce
7. Return to grill and cook, turning it for about 1 minute

Green Tomato and Apple Hand Pies

You would not believe just how well green tomatoes taste when combined with apples. If you think the apples are a bit tart, increase sugar when making the filling!

Ingredients:

• 3 cups of flour
• 1/2 teaspoon of salt
• 1/2 cup of cold, unsalted butter, cubed
• 1/2 cup of cold lard or shortening, cubed
• 1 egg
• Ice water
• 1 egg yolk
• 2 tablespoons of coarse brown sugar

Filling:

• 1/4 cup of butter
• 3 cups of chopped green tomatoes
• 1/4 teaspoon of salt
• 6 apples
• 3/4 cup of packed brown sugar
• 2 tablespoons of cornstarch
• 1/4 teaspoon of cinnamon
• Pinch of nutmeg

Directions:

1. In food processor, pulse flour and salt.
2. Pulse in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
3. Pulse in egg
4. Add 1/2 cup of ice water, mixing until dough holds together when pressed, adding a little more water if necessary
5. Press into a ball and then flatten into disc.
6. Cover and refrigerate for at least 30 minutes or up to 2 days

Filling:

1. In a skillet, heat half of the butter over medium heat
2. Fry tomatoes and slat until almost tender – 8-10 minutes
3. Scrape into a large bowl
4. Peel and core apples and cut them into about 3/4 inch chunks to make about 5 cups
5. Add remaining butter and sugar to skillet, cook, stirring until sugar is dissolved
6. Add apples, stir well and cook until almost tender – 6-8 minutes
7. Mix cornstarch with 1/4 cup of water, stir into apple mixture and cook until thickened
8. Transfer to bowl with tomatoes and mix well – let cool
9. Stir in cinnamon and nutmeg
10. Roll out pastry to scant 1/4 inch thick
11. Cut out ten 7-inch rounds, rerolling scraps once.
12. Divide filling almong rounds (you will need about 1/3 cup of filling for each pie)
13. Fold over pastry to make half-moons, moisten edges with water and crimp well with a fork
14. Mix egg yolk with a bit of water and brush over top of pies.
15. Cut vents in each pie
16. Bake on bottom rack at 375F  until golden – about 25 minutes

Hope these recipes will be helpful to you and you will have a wonderful weekend! Please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated

Ingredients:

• 1/3 cup of salt free margarine or butter
• 1/4 cup of sugar
• 1 egg, beaten
• 1 teaspoon of vanilla
• 1-1/4 cups of flour
• 1/4 cup of cornstarch
• 1/2 teaspoon of salt

Lemon Filling Ingredients:

• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 1/3 cup of lemon juice
• 2 eggs, beaten
• 1 tablespoon of salt-free margarine or butter
• Fresh fruits for topping

Directions:

1. Preheat oven to 350F
2. Grease 24 muffin cups
3. Using a wooden spoon, beat margarine or butter with the sugar until fluffy
4. Beat in the egg and vanilla
5. Stir in flour, cornstarch and salt until mixture forms a soft, crumbly dough
6. Divide dough evenly among the 24 muffin cups and drop evenly into the bottom of each cup
7. Press dough pieces into the bottom and partly sides of each cup

Directions for Lemon Filling:

1. Whisk the sugar with cornstarch and whisk in lemon juice, eggs and margarine or butter.
2. Spoon mixture into tart shells
3. Bake for 20 minutes or until golden and set
4. Cool for at least 5 minutes in the pan
5. Use thin knife to lift the tarts out from the pan and cool completely on a rack
6. Sprinkle with icing sugar and top with fruit if desired

Hope you will enjoy these delicious tarts – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

Spinach and Fontina Pizza:

Ingredients:

• 1-1/2 lb. of pizza dough
• 1 tablespoon of cornmeal
• 2 tablespoon of olive oil
• 3 cloves of garlic, minced or mashed
• 1/4 teaspoon of salt
• 1-1/2 cups of cooked spinach or 1 pkg. of thawed chopped frozen spinach
• 1-1/2 cups of shredded Fontina cheese
• 1/4 teaspoon of pepper
• 3 oz. of thin slices prosciutto or cooked ham
• 1/2 cup of sliced mushrooms

Directions:

• Shape pizza dough into balls by putting sides downward and folding into bottom centre.
• Let rest for 20 minutes
• On lightly floured surface, shape dough into 14-inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin to do this.
• Sprinkle with cornmeal and lay dough into your pan.
• Spread oil and garlic over surface and sprinkle with salt, cover with spinach and top with cheese
• Sprinkle with pepper and top with prosciutto and mushrooms
• Bake on lower rack at 425F until bottom of crust is browned – about 17 -20 minutes

Mushroom and Gorgonzola Cheese Pizza:

Ingredients:

• 1-1/2 lb. of pizza dough
• 3 tablespoons of olive oil
• 2 shallots or 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 6 cups of sliced mushrooms
• 1 teaspoon of minced fresh rosemary or 1/2 teaspoon of dried
• 1/3 cup of dry white wine or vermouth
• 1/2 teaspoon of salt
• 1 tablespoon of cornmeal
• 6 oz. of Gorgonzola cheese
• 1/3 cup of grated Parmesan cheese
• 1/4 teaspoon of pepper

Directions:

• Shape dough into a ball by pulling sides downward and folding into bottom centre.
• Let rest for 20 minutes
• Meanwhile, in skillet, heat oil over medium-high heat, saute shallots and garlic until light golden – about 1 minute
• Add mushrooms and rosemary, saute until mushroom are soft – about 1 minute
• Add wine ad salt, cook until liquid is evaporated – that will take about 4 minutes
• Set aside
• on lightly floured surface, shape dough into 14 inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin.
• Sprinkle pan with cornmeal and lay dough into the pan
• Spread mushroom mixture over dough, top with pieces of gorgonzola cheese and sprinkle with Parmesan and pepper
• Bake on lower rack at 425F until bottom of crust is browned – about 17 – 20 minutes.

Zucchini and Smoked Provolone  Cheese Pizza:

Ingredients:

• 1-1/2 lbs. of pizza dough
• 1 lb. of small yellow or green zucchini
• 1 tablespoon of cornmeal
• 1 cup of tomato pizza sauce
• 1 teaspoon of dried oregano
• 1-1/2 cups of shredded smoked provolone
• 1 tablespoon of olive oil
• Salt and pepper

Directions:

• Shape dough into ball by pulling sides downward and folding into bottom centre.
• Let rest for 20 minutes
• Meanwhile, boil whole zucchini in salted water until tender, about 15 minutes.
• Drain, chill under cold water and drain again
• Thinly slice at an angle
• On lightly floured surface, shape dough into 14 inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin
• Sprinkle pan with cornmeal, lay dough in pan
• Spread tomato pizza sauce over dough, sprinkle with oregano, top with cheese
• Lay zucchini slices over cheese decoratively
• Sprinkle with oil and season with salt and pepper
• Bake on lower rack at 425F until bottom crust is nicely browned – about 17-20 minutes

Arugula Pizza:

Ingredients:

• 1-1/2 lbs. of pizza dough
• 1/3 cup of pitted black olives
• 2 tablespoons of olive oil
• 6 anchovy fillets
• 2 cloves of garlic, smashed
• 1 tablespoon of cornmeal
• Hot pepper flakes
• 1 can of tuna, drained
• 1-1/4 cups of shredded mozzarella cheese
• 1/4 teaspoon of pepper
• Handful of arugula leaves

Directions:

• Shape pizza dough into ball by pulling sides downward and folding into bottom centre
• Let rest for 20 minutes
• Meanwhile, in a small bowl of food processor, puree olives, oil, anchovies and garlic
• On lightly floured surface, shape dough into 14 inch round, or 16 x 12 rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin.
• Sprinkle with cornmeal, lay dough in pan
• Spread olive mixture  over dough and sprinkle with hot pepper
• Break up tuna into small pieces, arrange on pizza and sprinkle with cheese and red pepper
• Bake on lower rack at 425F until bottom crust is nicely browned – about 17 – 20 minutes
• Top with arugula leaves

Sausage and Roasted Pepper Pizza:

Ingredients:

• 1-1/2 lbs. of pizza dough
• 1 jar of roasted sweet peppers, drained
• 2 cloves of garlic, smashed
• 2 tablespoons of olive oil
• 1/2 teaspoon of salt
• 2 Italian sausages = about 1/2 lb.
• 1 tablespoon of cornmeal
• 1 hot green pepper, thinly sliced – or half green sweet pepper, chopped
• 3/4 cup of Parmesan cheese

Directions:

• Shape pizza dough into ball by pulling sides downward and folding into bottom centre
• Let rest for about 20 minutes
• Meanwhile, in food processor, puree roasted peppers, garlic, oil and salt
• Remove sausage meat from skins and crumble
• On lightly floured surface, shape dough into 14 inch round or 16 x 12 inch rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges – or use a rolling pin
• Sprinkle pan with cornmeal and lay dough into the pan
• Spread pepper sauce over dough, top with sausages and hot pepper
• Sprinkle with cheese
• Bake on lower rack at 425F until bottom is nicely browned – about 17  -20 minutes

Note: You can use store-bough pizza dough and canned pizza sauce – or make your own – here is how to:

Making your own pizza

Tips to Making Your Own Pizza

Authentic Homemade Italian Pizza Tips

Hope you enjoy these recipe and remember that your comments, suggestions and experiences adn always very welcomed and appreciated!

One of our favourite places to visit is Pickerel Lake Lodge in Burk’s Falls, Ontario. This beautiful resort has everything you could think of. I call it: “My way of visiting with nature” It is located on Pickerel Lake, short drive from major highway (#11) and it offers very comfortable lodgings from a spacious hotel rooms to queen and king suites (complete with Jacuzzi tubs) to 2-story chalets and incredible log homes for groups of visitors. Indoor pool, spa hot tub, fitness centre, lounge and restaurant overlooking the lake make for easy choice for any occasion. Pickerel Lake Lodge is perfect for events like weddings, anniversaries and business meeting as well.

During our last visit, I sneaked into the kitchen to check out what Chef Rob was preparing for the next day’s Mothers Day brunch. My timing was perfect – he was just taking these incredible tea biscuits from the oven. Of course – he offered me one and I tell you – I wasn’t sure that I could only eat one! Graciously, Tammy – the young lady who assists management of the lodge – shared her recipe not only with Chef Rob but with me to share with all of you. Enjoy it and if you ever have a chance, make sure you visit Pickerel Lake Lodge – you will love it!I have includes a few pictures from Pickerel Lake Lodge so you can see just what a beautiful place it is.

Ham and Cheddar Tea Biscuits

Ingredients:

• 2 cups flour
• 3 teaspoons baking powder 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla
• 4 tablespoons melted butter or margarine
• 1 and a half cup diced ham
• 1 cup cheese shredded

Directions:

1. Combine flour, baking powder,salt and sugar
2. Add ham a cheddar and mix with dry ingredients
3. Make well in the centre of mixture and add all remaining ingredients, stirring gently until mixed in
4. Grease muffin tins ,fill at least half full with biscuit batter and bake at 400F for 20-25 minutes or until golden brown.
5. You can brush the biscuits with melted butter while they are still warm if you choose to.

Hope you enjoy this recipe and please send in your comments and suggestions – your imput is always very much welcomed and appreciated!

Beautiful Pickerel Lake Lodge in Burk’s Falls, Ontario, Canada

If you want to see more pictures from Pickerel Lake Lodge

just click on the link

Here are 5 recipes for Fabulous Fajitas – and a basic directions recipe. Choose the one that appeals to your taste the most  – but better yet – try them all!

Basic Directions:

In large non-stick skillet, heat 2 teaspoons of vegetable oil over medium-high heat.

Add in Main Ingredients and stir fry until browned – for about 5 minutes.

Drain off any fat and transfer to a plate.

Add Vegetables about 1.4 tsp. of each salt and pepper top the pan – stir fry until softened, about 5 minutes.

Add Flavourings, cook over medium heat, stirring for about 2 minutes.

Return Main Ingredients, along with any juices to pan and cook for about 1 mote minute.

Sprinkle with 2 tablespoons of fresh herbs (like coriander or parsley)

Cut 4 large warmed up tortillas in half, mount about ½ cup of filling mixture on each and roll into cone shape.

Flavour Recipes:

1.Santa Fe Beef Fajitas

Main Ingredients: 1 lb. of lean ground beef

Vegetables: 1 sweet red pepper-sliced, half of red onion – sliced, ½ cup of corn kernels,1 clove of garlic – minced

Flavourings: ½ cup of barbecue sauce, 1 tablespoon of fresh chopped jalapeno pepper, 1 teaspoon chilli powder

2. Creole Catfish Fajitas

Main Ingredients: 1 lb. of catfish or tilapia fillets, cut into ½ inch wide strips

Vegetables: 1 sweet green pepper-sliced, 1 onion- sliced, ½ cup of chopped celery, 2 cloves of garlic-minced

Flavourings: ½ cup of ketchup, 2 tablespoon of Cajun seasoning, ¼ teaspoon of cayenne pepper (optional)

3. Cumin Chicken Fajitas

Main Ingredients: 1 lb. boneless skinless chicken thighs, cubed

Vegetables: 1 zucchini, halved lengthwise and sliced, 1 sweet yellow pepper-sliced, 1 onion-sliced, 2 cloves of garlic-minced, ¼ teaspoon of salt

Flavourings: 1 teaspoon of grated lime rind, 2 tablespoons of lime juice, ½ teaspoon of ground cumin

4. Italian Tofu Fajitas

Main Ingredients: ½ lb. of firm tofu-drained,patted dry and cubed, 1 pkg (4 oz. of precooked ground soy protein

Vegetables: 1 sweet yellow pepper-sliced, 1 cup chopped broccoli, 1 onion-sliced, 2 cloves of garlic-minced

Flavourings: 1 cup of thick pasta sauce, 1 teaspoon of each chilli powder and dried basil

5. Spicy Sausage Fajitas

Main Ingredients: 1 lb. of mild Italian sausage, casings removed

Vegetables: 1 sweet green pepper-sliced, 1 carrot-sliced, 1 onion-sliced, 2 cloves of garlic-minced

Flavourings: ¼ cup of salsa, 1 tomato-chopped, 1 jalapeno pepper-chopped, pinch of cayenne pepper

Hope you enjoyed these recipes – please send me your comments, suggestions and experiences – your input is always welcomed and much appreciated!

Salads are ideal for entertaining  – whether you decide to make a simple tossed salad or a sensational composition of different ingredients. Make-ahead salads are perfect time-savers for hot and busy days. And it gets even better if you consider making overnight vegetable salad by using your favourite vinaigrette dressing. Or you can prepare your Caeser dressing ahead of time and add it to your greens just before serving.

Here are some of my favourite salad recipes:

Overnight Vegetable Salad:

Ingredients:

• 2 small zucchini, sliced
• 2 medium carrots, cut into julienne stripes
• 4 cups of cauliflower florets
• 4 cups of broccoli florets
• 2 stalks of celery, sliced
• 2 cups of small mushrooms
• 1 red onion, diced
• 2 cups of cherry tomatoes

Dressing:

• 1/2 cup of vinegar
• 2 cloves of garlic, minced
• 1 teaspoon of each basil,oregano.dry mustard and salt
• 1 tablespoon of sugar
• freshly ground black pepper
• 3/4 cups of oil

Directions:

1. In large plastic bag, combine zucchini, carrots. cauliflower, broccoli, celery, mushrooms and onion.
2. In a small bowl, combine vinegar, garlic, basil,oregano,dry mustard,salt,sugar and pepper.
3. Whisk in oil with a fork or whisk, mixing well. Pour over vegetables; seal bag and refrigerate  overnight, turning often.
4. Before serving, toss in halved cherry tomatoes.
5. Serve on a platter or in a salad bowl.

Easy Caesar Salad:

Ingredients:

1 head of Romaine lettuce, torn into bite-size pieces

1 cup of croutons

Dressing:

• 2 tablespoons of red wine vinegar
• 1 tablespoon of lemon juice
• 1 teaspoon of anchovy paste
• 1/2 teaspoon of each dry mustard,salt and Worcestershire sauce
• 2 cloves of garlic, minced
• 1 egg
• 1/2 cup of grated parmesan Cheese
• freshly ground balck pepper

Directions:

1. Place lettuce in a large salad bowl and sprinkle with croutons. Set aside.
2. To make dressing, place all ingredinets into a jar and shake vigorously to mix well.
3. Pour over salad just before serving and toss well.

Creamy Shrimp and Pasta Salad:

Ingredients:

• 2 cups of small pasta shapes or macaroni
• 2 cup of chopped celery
• 2 green onions, sliced
• 1 red pepper, diced
• 4 oz can of shrimp, drained
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream or yogurt
• 1 tablespoon of lemon juice
• 1 teaspoon of dry mustard
• 1/2 teaspoon of salt
• black pepper to taste

Directions:

1. In a large saucepan, cook pasta in boiling salt water until done to just tender.
2. Drain and rinse under cold running water; drain well.
3. In a large bowl, combine pastam celery, onion,red pepper and shrimp
4. In a small bowl, combine mayonnaise, sour cream, lemon juice, dry mustard, salt and pepper.
5. Toss well with pasta mixture to coat all ingredients.
6. Chill thoroughly for at least 2 hours before serving.

Thai Noodle Salad:

Ingredients:

• 1/2 lb. of Thai noodles
• 1 cup of blanched snow peas
• 1 cup of fresh sliced mushrooms
• 1/2 sweet red or yellow pepper, sliced thin
• 1/4 cup of chopped, unsalted peanuts

Dressing:

• 3 tablespoons of soy sauce
• 3 tablespoons of rice (or regular) vinegar
• 1 tablespoon of oil
• 2 teaspoons of minced ginger
• 1 teaspoon of sesame oil
• 1/4 teaspoon of sugar
• dash of red hot sauce

Directions:

1. In a large sauce, cook noodles until done – just tender – no more than 5 minutes.
2. Drain and rinse under cold, running water
3. Drain well
4. Place in a large bowl, add snow peas,mushrooms and peppers.
5. In a small bowl, combine all ingredients and mix well.
6. Pour over noodles and vegetables, toss to coat.
7. Sprinkle with peanuts and serve.

Hope you enjoy these recipes and will send in your comments, suggestions and experineces. Your input is always welcomed and very much appreciated!

Here is a recipe for you for a real treat – cheesecake with flavours you may not have thought about. The sweet taste of pears with a flavour of ginger and smootheness of cheesecake. It is easy to put together and you can serve it as a treat to your family or suprise your friends when entertaining.

Baked Ginger Pear Cheesecake:

Ingredients:

• 1-1/4 cups of crushed ginger cookies
• 1/4 cup of butter
• 1 can of pear halves, drained and patted dry
• 3 packages of Philadelpia cream cheese, softened
• 3/4 cups of sugar
• 3 eggs
• 3/4 cups of sliced almonds. toasted

Directions:

1. Preheat oven to 350F
2. Mix cookie crumbs and butter, press the mixture firmly into 9-inch springform pan.
3. Arrange pears over crumbs
4. Beat cream cheese and sugar in large bowl with electric mixture on medium speed until well blended.
5. Add eggs, one at a time, mixing on low speed after each addition just until blended.
6. Pour over pears.
7. Bake for 45-50 minutes of until the centre is almost set. Run knife around rim of the pan to loosen cake; cool completely or refrigerate 3 hours or overnight
8. Sprinkle with almonds just before serving.

Hope you will enjoy trying this recipe – please send in your comments, suggestions and experiences – your input is always welcomed and much appreciated!

Everyone wants to have a beautiful garden – place where you can relax and enjoy a few moments away from the time-pressed world. By choosing plants and following a few tips that are aimed at curtailing upkeep, you can have a beautiful garden and time left to enjoy it.

Easy Garden Tips:

Magical Mulch:

Cut your watering and weeding time with a 2-3 inch layer of organic mulch (leaf mould, compost, shredded bark) applied over exposed soil. Mulch preserves moisture, suppresses weeds and adds nutrients.

Let Go of Grass:

Loosing lawn to other ground covers such as sweet woodruff, periwinkle or bugleweed, will not only cut mowing time but alos beautify shady spots where grass struggles to grow.

Send in the Shrubs:

A variety of spring, summer and fall-blooming shrubs provide colour throughout the year without the dividing, staking,deadheading and replanting perennicals and annuals. Try Japanese Spireas, Weigelas and Potentillas.

Consolidate Containers:

Use fewer but larger containers, big containers overflowing with plants look great and need watering less often.

Healthy Plants are Happy Plants:

Plants are better equipped to survive weather stresses, pests and diseases if they like where they are growing. When choosing a new plant, make sure that you can provide the right amount of sun, the type of soil it requires and the amount of water it needs. Otherwise, you will constantly be nursing sick plants.

Paint Pizzazz:

Paint a wooden bench bright colour – like fuchsia or coral – or set off a swath of ground cover with a bright object, such as unplanted urn. Adding colour to things you place into garden will give a lift to the overall picture!

These are just a few tips – but they are the very basic ones. Hope you enjoy applied them and will share your experiences and send in your comments and suggestions. Your input is always welcomed!

Ingredients:

1/4 cup of Dijon mustard

2 teaspoons of fresh copped rosemary leaves (or 1/2 teaspoon of dried rosemary leaves)

1 teaspoon of freshly ground black pepper

2 cloves of garlic, finely chopped

4 boneless strip loin steaks, each about 1 inch thick

Directions:

Mix mustard. rosemary, pepper and garlic. Cover and let it stand for about 30 minutes

Brush grill rack with vegetable oil.

Heat coals or gas grill for direct heat

Spread mustard mixture on both sides of the steaks

Grill uncovered 4-5 inches from medium heat for 1 minute on each side to seal in juices.

Cover and grill 8-9 minutes longer for medium doness, turning once.

Hope you enjoy this recipe – please send in your comments, suggestions or experiences – your input is always welcomed and very much appreciated!

Say I Love You in Any Language

Just in time for Valentines Day and just in case you have friends or loved ones you want tell you love them several different ways….. here are those special three words – in any language!

Afrikaans – Ek het jou lief

Albanian – Te dua

Arabic – Ana behibak (to male)

Arabic – Ana behibek (to female)

Armenian – Yes kez sirumen

Bambara – M’bi fe

Bangla – Aamee tuma ke bhalo baashi

Belarusian – Ya tabe kahayu

Bisaya – Nahigugma ako kanimo

Bulgarian – Obicham te

Cambodian – Bung Srorlagn Oun (to female)
Oun Srorlagn Bung (to male)

Cantonese/Chinese Ngo oiy ney a

Catalan – T’estimo

Cheyenne – Ne mohotatse

Chichewa – Ndimakukonda

Corsican – Ti tengu caru (to male)

Creol – Mi aime jou

Croatian – Volim te

Czech – Miluji te

Danish – Jeg Elsker Dig

Dutch – Ik hou van jou

English – I love you

Esperanto – Mi amas vin

Estonian – Ma armastan sind

Ethiopian – Ewedishalehu : male/female to female

Filipino – Mahal kita

Finnish – Mina rakastan sinua

French – Je t’aime, Je t’adore

Gaelic – Ta gra agam ort

Georgian – Mikvarhar

German – Ich liebe dich

Greek – S’agapo

Gujarati – Hu tumney prem karu chu

Hiligaynon – Palangga ko ikaw

Hawaiian – Aloha wau ia oi

Hebrew – Ani ohev otah (to female)

Hebrew – Ani ohev et otha (to male)

Hiligaynon – Guina higugma ko ikaw

Hindi – Hum Tumhe Pyar Karte hai

Hmong – Kuv hlub koj

Hopi – Nu’ umi unangwa’ta

Hungarian – Szeretlek

Icelandic – Ég elska þig Ilonggo -

Palangga ko ikaw

Indonesian – Saya cinta padamu

Inuit – Negligevapse

Irish – Taim i’ ngra leat

Italian – Ti amo

Japanese – Aishiteru

Korean – Sarang Heyo

Latin – Te amo

Latvian – Es tevi miilu

Lebanese – Bahibak

Lithuanian – Tave myliu

Macedonian Te Sakam

Malay – Saya cintakan mu / Aku cinta padamu

Maltese – Inhobbok

Mandarin Chinese – Wo ai ni

Mohawk – Kanbhik

Moroccan – Ana moajaba bik

Nahuatl – Ni mits neki Navaho – Ayor anosh’ni

Nepali – Ma Timilai Maya Garchhu

Norwegian – Jeg Elsker Deg

Persian – Doo-set daaram

Pig Latin – Iay ovlay ouyay

Polish – Kocham Cie

Portuguese – Amo-te

Romanian – Te ubesc

Russian – Ya tebya liubliu

Rwanda – Ndagukunda

Serbian – Volim te

Sign Language – ,\,,/ (represents position of fingers when signing ‘I Love You’

Sindhi – Maa tokhe pyar kendo ahyan

Sioux – Techihhila

Slovak – Lu`bim ta

Slovenian – Ljubim te

Spanish – Te quiero / Te amo

Surinam- Mi lobi joe

Swahili – Ninapenda wewe

Swedish – Jag alskar dig

Swiss-German – Ig liebe di

Taiwanese – Wa ga ei li

Tahitian – Ua Here Vau Ia Oe

Tamil – Naan unnai kathalikiraen

Thai – Chan rak khun (to male) Thai – Phom rak khun (to female)

Turkish – Seni Seviyorum

Ukrainian – Ya tebe kahayu

Urdu – mai aap say pyaar karta hoo

Vietnamese – Anh ye^u em (to female) Vietnamese – Em ye^u anh (to male)

Welsh – ‘Rwy’n dy garu

Yiddish – Ikh hob dikh

Zimbabwe – Ndinokuda

Happy Valentines Day and enjoy!