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Pot Luck Recipes

 

BEVERAGES

Warm Spiced Cranberry Punch  

APPETIZERS

Rice paper Wraps Moroccan Carrot Dip
Crab Spread Festive Pinwheels
Pesto Torte Spicy Tortilla Roll-ups
Brie, Pear & Walnut Braid Crostini with Sun-dried Tomato Jam
Curry Cheese Pâté

BREAD

Braided Sesame Bread Quinoa and Beet Pancakes
   

SALADS

Broccoli Salad with Grapes Thai Grapefruit Salad
Broccoli Slaw Salad Veggie Pasta Salad
Pea/Peanut Salad Vegetable Salad
Marinated Artichoke & Mushroom Salad Broccoli Salad with Raisins
Best Potato Salad Citrus Quinoa Salad
Sesame Spinach Salad Pasta Salad with Salami
Ancient Grains Salad Oriental Coleslaw
Chicken Curry Salad Russian Beet Salad
Seedy Salad Curry Chicken Salad
Pineapple Mallow Slaw Mango Pasta Salad
Frosted Waldorf Salad
   

MAIN DISHES

Curried Chicken Mandalay Walnut and Blue Cheese Tart
Layered Mediterranean Pie Saucy Meatballs
Mediterranean Pie  
   

SIDE DISHES

Wild & Brown Rice Pilaf Fruit Curry
Caribbean Sweet Potato Casserole Brussels Sprouts Creole
   

SEAFOOD

Crustless Crab Quiche Tuna Casserole
   

DESSERTS

Summer Layered Berry Dessert Chocolate Raspberry Truffles
Cranberry-Orange Loaf Indulge Cheesecake
Pumpkin Streusel Pie Philly Summer Freeze
Mincemeat Cheesecake Fatal Attractions
Dutch Almond Cake Choco-Caramel Delights
Apricot Almond Upside Down Cake  
   

Choco-Caramel Delights
Alane Lalonde shares her cookie from Christmas 2011

½ cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY’S Cocoa
¼ teaspoon salt
1 cup finely chopped pecans
Caramel Filling  [recipe follows]
½ cup HERSHEY’S Semi-Sweet Chocolate Chips
1 teaspoon shortening 

In small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla until blended.

Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle.

Preheat oven to 350 degrees F. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place on lightly greased cookie sheet. Press thumb gently in center of each ball. Bake 10 to 12 minutes or until set.

While cookies are baking, prepare Caramel Filling. Remove cookies from oven; press center of each cookie again with thumb to make an indentation.  Immediately spoon about ½ teaspoon of the Caramel Filling in center of each cookie. Carefully remove from cookie sheet; cool on wire rack.

In a small microwave-safe bowl, place chocolate chips and shortening.

Microwave at HIGH [100%] 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place waxed paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies.

Caramel Filling:  In a small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.  

Makes about 2 dozen cookies  

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Brussels Sprouts Creole
Christmas Pot Luck 2011

2 lb Brussels sprouts
Juice and zest from 2 oranges
1 tablespoon coriander seeds
1 tablespoon ginger, minced
1 teaspoon dried chili flakes
1 tablespoon soy sauce
¼ cup brown sugar
¼ cup chopped cilantro  

Trim stems and outer leaves from Brussels sprouts.

In a heavy skillet, combine all the remaining ingredients and bring to a boil.  In large pot of boiling salted water, cook the Brussels sprouts.  When they are cooked, toss in the orange mixture and cook to glaze the sprouts.    

Serves 4

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Quinoa and Beet Pancakes
Ida Marie Threadkell, Christmas 2010

Wet Mix
1 ½ cups milk
1/3 cup plain yoghurt
3 tablespoon olive oil
1 egg 

Mix together and then mix with:

Dry Mix
½ cup quinoa flour
1 ½ cups whole wheat flour
1 tablespoon baking powder
¾ teaspoon Kosher salt

Mix together and then mix with wet mix.  

Cook ¼ cup batter in frying pan over medium heat.  Top with sour cream.   

Makes about 36.

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Fatal Attractions
shared by Ria Lewis, Christmas 2010

4 squares unsweetened chocolate
1/2 cup of  butter
2 cups sugar
2 tsp vanilla
4 eggs
2 cups flour
2 tsp baking powder
1 cup chocolate chips
1/2 cup icing sugar

Melt the chocolate squares with the butter. Stir in the sugar and allow to cool.

Spoon mixture into a bowl, add vanilla and beat well. Add eggs, one at a time, beating well after each addition.

Combine flour and baking powder and add to creamed mixture and beat well. Fold in the chocolate chips.

Cover and chill for at least an hour.

Roll dough into 1 inch balls and dust with icing sugar until well-coated.

Place on a greased cookie sheet and bake at 350°F for 10 to 12 minutes.

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Mincemeat Cheesecake 
Alane Lalonde shared this at the 2010 Christmas Pot Luck

1 cup vanilla wafer crumbs
¼ cup butter melted

Combine top two ingredients and press on bottom of 9” springform pan

1 ¾ cup of mincemeat – spread over the crust
4 cups of mini marshmallows
1/3 cup of orange juice

Melt marshmallows and orange juice in double boiler until smooth. Chill till thickened.  

2 – 8 oz packages of Philly cream cheese softened
2 teaspoons grated orange rind

Combine the cream cheese and orange rind. Beat until blended and fluffy. Whip in cooled marshmallow mixture.

½ pint of whipped heavy cream – fold into the cream cheese mixture and pour everything on top of the mincemeat.

Chill until firm.  

Garnish with mincemeat ring and whipped cream or candied fruit or toasted almonds.

Serves 10 – 12       

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Best Potato Salad
Shared by Charlotte Whiteley - June 2010

Serves 8 generously.

Prepare the dressing ahead of time:
Combine 2 tablespoons mustard seed with 1/3 cup red wine.
Soak together one hour.
Add:
1 generous tablespoon salt
2/3 cup olive oil
1/2 cup fresh chopped parsley
2 teaspoons pepper.

5 lbs of baby red potatoes –cook ‘til tender in water seasoned with 2 cloves garlic, bay leaf and olive oil. Cool.

Mix dressing, potatoes and any variety of ingredients from the following list:

6 strips bacon cooked crisp, Red onion, Cherry tomatoes, Avocado, Fresh basil, Tender green beans, Toasted almonds.

Salad can be prepared ahead of time.

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Philly Summer Freeze
Shared by Charlotte Whiteley - June 2009  

1 cup chocolate wafer crumbs
2 tablespoons butter, melted
2 packages Philadelphia cream cheese, softened
1 can (355ml) frozen concentrated raspberry juice, thawed
1 large container Cool Whip topping, thawed  

Combine crumbs and butter. Press onto bottom and partially up the sides of a 9-inch springform pan. Freeze 15 to 20 minutes. Place cream cheese and juice concentrate into food processor. Beat on high speed until smooth. Pour into a large bowl. Fold in Cool Whip topping. Pour over crust. Freeze until firm at least 5-6 hours. Remove from freezer 10 minutes before serving.     12 servings.  

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Indulge Cheesecake
Alane Lalonde uses best quality Callebaut chocolate - Christmas 2008

Crust:
1 cup chocolate wafer cookies, crushed
3 tablespoons butter, melted  

Filling:
3 – 250g cream cheese, softened
¾ cup sugar
3 large eggs
1 teaspoon vanilla
3 oz. white chocolate, chopped and melted
3 oz. semi-sweet chocolate, chopped and melted
2 tablespoons raspberry schnapps liqueur (optional and changeable)

Glaze:
¾ cup whipping cream
6 oz. semi-sweet chocolate, chopped

For crust:
Combine crumbs and butter; press into bottom of a 9” spring form pan.  Bake at 350°F for 10 minutes.  

For filling:
In a food processor or with electric mixer, blend cream cheese and sugar.  Add eggs one at a time, mixing well after each addition.  Add vanilla.  Remove half of the batter to another bowl.  Stir melted white chocolate and liqueur into this portion.  To remaining batter, blend in melted semi-sweet chocolate.

Pour the chocolate batters into the crumb-lined pan forming two layers.  Spread evenly.  Bake at 425°F for 10 minutes; reduce heat to 250°F and bake for another 30-35 minutes or until centre of cake is just barely firm.  Remove from oven and run knife around sides.  Let cool completely before removing outside of pan.  

For glaze:
In a small, heavy saucepan, bring cream to a simmer over low heat.  Add chocolate and stir until melted and smooth.  Spoon over cake with an offset metal spatula.  Spread to cover top, allowing some to run over edge to cover sides.  Garnish as desired. 

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Chocolate Raspberry Truffles
Laura Griffin - Christmas 2008   (Gourmet, December 1998)

1/2 cup heavy cream
12 ounces semisweet chocolate, chopped fine
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam (or jelly*)
2 tablespoons Chambord (black raspberry liqueur), or to taste
1/2 cup sifted unsweetened cocoa powder for coating truffles 

*If using jelly, whisk smooth before blending into chocolate.

In a medium saucepan bring the cream just to a boil over moderate heat and remove the pan from the heat. Add the chocolate, stirring the mixture constantly until the chocolate is melted completely and the mixture is smooth. Add the butter bit by bit, stirring until the mixture is smooth. Stir in the jam and the Chambord;and chill it until it is firm-about 30 min. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet until they are firm. Will keep in an airtight container, chilled, for 2 weeks. Makes about 40  truffles.  

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Festive Pinwheels
Charlotte Whiteley - Christmas 2008

2 -250g cream cheese (softened)
1 dry package of Hidden Valley Ranch dressing mix
1 whole roasted red pepper, chopped (use jar, canned or make your own)
4 green onions, chopped
1 small can of slice black olives, chopped
1 small can of green chili peppers, chopped
4 or 5  12" diameter flour tortillas 

Mix dressing package with cream cheese and spread over flour tortillas.
Top each round with the chopped ingredients.
Roll up and wrap in foil for about 4 -24 hours
Slice when ready to serve.  

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(Yum Som-Oh) 
Ida Marie Threadkell - Christmas 2008
Ida Marie says this is hideously time consuming - but oh so delicious!

¼ cup vegetable oil  (I used much less)
1 small red onion, thinly sliced
4 large cloves garlic, thinly sliced
1 tablespoon brown sugar (I used 1 tsp.)
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon Asian fish sauce
8 pomelos or grapefruits
1 lb. cooked, thinly sliced shrimp
1/3 cup sweetened flaked coconut, toasted (I omitted)
¼ cup chopped fresh cilantro
3 tablespoons chopped fresh mint 
2 tablespoons chopped salted peanuts (I omitted)
Butter lettuce

Heat oil in large skillet over moderately high heat until hot but not smoking and sauté onion, stirring frequently, until golden brown, about 4 minutes.  Add garlic and sauté, stirring until golden about 1 minute.  Transfer onion mixture to paper towels to drain.

Whisk together sugar, lime juice and fish sauce until sugar is dissolved .

Cut rind and white pith from grapefruit.  Working over a bowl, segment fruit with a sharp small knife.

Just before serving toss grapefruit with lime juice mixture, onion mixture and remaining ingredients.

Serve salad with lettuce leaves on the side or spoon about 2 tablespoons salad onto centre of each leaf or mix into salad just before serving.

Serves 6 - 8

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Mediterranean Pie
Eleanor Harris picked an ACE recipe for Christmas 2008
Best of Bridge:  The Best of the Best - Vol. 1 (Page 25) or Aces (Page 6)

2 small onions, chopped
2 garlic cloves, minced
2 tablespoons butter
3-10 oz. (283g) pkgs. frozen spinach, thawed & squeezed dry
2-14 oz. (397g)  frozen puff pastry, rolled to 1/8"
3/4 lb. (375g) Black Forest ham, sliced
1 lb. (500g) Mozzarella cheese, grated
2 red peppers, seeded & diced
8 eggs, beaten
1 egg, beaten, to glaze pastry

Sauté onions and garlic in butter. Stir in spinach. Line a 10" (25 cm) spingform pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers - pan will be full. Cover with pastry and slash the top to allow steam to escape. Brush the top crust with beaten egg.

Bake at 400°F for 15 minutes, reduce heat to 350°F and bake for 45 minutes. If the crust becomes too brown, cover lightly (don't seal) with foil. Cool the pie for 15 minutes and remove springform. 

Serves 10

TIP from Best of Bridge web site:
I always freeze this and then reheat in the oven. I even cut it into slices and freeze them separately for a quick snack. My friend and I have tried all sorts of variations even using salmon and chicken. It's a great recipe to experiment with. We use filo instead of puff pastry to make it even more elegant. To the gal who said hers turned out soggy - you really have to make sure the spinach has all the moisture out of it. I had one soggy one and I know I rushed with the spinach.  

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Marinated Artichoke & Mushroom Salad
Muriel Heggie - Christmas 2008 

Marinade 
1/2 cup tarragon vinegar 
2 tablespoons water 
1 tablespoon sugar 
1 1/2 teaspoons salt 
Dash of pepper
1 garlic clove, minced 
1/2 cup salad oil  

Salad 
14 oz. can artichoke hearts, drained 
1 cup sliced fresh mushrooms 
1 medium red onion, sliced in rings 
1 head romaine lettuce, torn into bite-sized pieces 
1/2 cup chopped fresh parsley 
Paprika

Combine marinade ingredients and mix thoroughly.  Toss artichokes, mushrooms and onions with marinade.  Cover and refrigerate at least 2 hours, stirring occasionally.  Serve on lettuce, using marinade as the dressing.  Sprinkle with parsley and paprika. 
Serves 6 

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Wild and Brown Rice Pilaf with Dried Fruit and Pecans
Mary Nelson - June 2008
This dish from is from Rose Reisman's The Complete Light Kitchen

3/4 cup wild rice
3/4 cup brown rice
4 cups vegetable or chicken stock
1/2 cup chopped pecans, toasted
1/3 cup green onion
1/3 cup dried cranberries
1/3 cup chopped apricots
1 tablespoon olive oil
1 tablespoon orange juice concentrate, thawed (I keep a can in my freezer and just scoop out what I need)
1 tablespoon freshly squeezed lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons raspberry or balsamic vinegar
1 1/2 teaspoons sesame oil
1 teaspoon fresh garlic, minced

1. Combine the wild rice and brown rice with the stock in a saucepan.  Bring to a boil. reduce the heat to simmer, and cover and cook 35 to 40 minutes, or just until the rice is tender. Drain of any excess liquid. Place rice in serving bowl and set aside to cool.

2. Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.

3. Whisk olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic in a small bowl. Pour over the salad and toss to coat.

Note: You can prepare this up to a day ahead and refrigerate. Bring to room temperature before serving.

Enjoy. Serves 8

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Moroccan Carrot Dip
Trudy Kungold Ammann - June 2008
Trudy brings this dish to every pot luck!  Yum.
Best made 24 hours in advance for flavours to develop.

1 1/2 lb. carrots, peeled and chopped into large pieces
Pinch cayenne
2 teaspoons ground cumin
1 teaspoon paprika
2 garlic cloves, minced
2 teaspoons fresh ginger, grated
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste

Cook the chopped carrot in simmering, salted water for about 20 minutes or until soft.  Drain well, (reserving some of the liquid) then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.

Tip the carrots into the food processor bowl and process until smooth.  This may take three batches.

Combine all batches and add the cayenne, paprika, garlic, ginger and balsamic vinegar.

With the machine running, add the olive oil gradually.    If mixture seems a little thick, use some of the reserved carrot water to thin down.  Allow to cool.

Spoon into serving dish, drizzle with a little extra olive oil, scatter with Greek olives and cilantro leaves.  Serve with lightly warmed flat bread or red peppers for dipping.

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Fruit Curry
Pat Wheatley - June 2008
This is a wonderful stand-by and everyone seems to like it! 

Papaya and/or mango, peeled and cubed
2 cups pineapple, tinned or fresh, cubed
2 bananas, sliced (not too ripe)
1 tart apple, cubed
Juice of one lime 
2 tablespoons butter
2 large onions
2 chilies (optional)
1 tablespoon curry powder
½ teaspoon fresh ginger, minced
¼ teaspoon cayenne
½ teaspoon salt
1 can coconut milk
¼ cup of raisins
¼ cup cashews, roughly chopped  

Combine fruit in bowl and sprinkle with lime juice.
Heat butter, sauté onions, add spices.  Cook for 2 minutes. 
Add coconut milk, stir and cook for 5 minutes.
Add fruit and raisins, simmer for 20 minutes.  Garnish with cashews.

Any fruit can be used, as little or as much as you like and as spicy as you like!
It can be made the day before and re-heated, it’s a bit better made the same day.

Serve with ham, poultry, pork or lamb and steamed rice. Yield: 6 to 8 servings.

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Braided Sesame Seed Bread
Laura Griffin - Christmas 2007

1 1/2 cups hot milk                                Stir hot milk, sugar, salt and butter 
1/4 cup sugar                                        together. Cool to lukewarm.
1 tablespoon salt
1/2 cup butter

2 pkg active dry yeast (2 Tbsp.)              Sprinkle yeast over warm 
1/2 cup warm water                                water in electric mixer bowl.

2 eggs
6 ½ cups flour  

1 egg
2 tablespoons water

2 tablespoons melted butter

2 tablespoons sesame seeds

Stir lukewarm milk mixture into dissolved yeast.  Add 2 eggs, 3 cups flour; beat at high speed, 2 minutes.  With wooden spoon gradually beat in 3 1/2 cups flour; mix with hand until dough is stiff enough to leave sides of bowl.  Turn out on floured board and knead about 10 min.  Place in greased bowl, turning dough over to bring up greased side. Cover with towel and rise in warm place until doubled, about 1 1/2 hours. Turn out on floured board.  

Divide dough in half; cut each half into thirds. Using palms of hands roll each third into a 26" long strip. Braid three strips, pinch ends together. On a large greased sheet, form the braid into a circle.

Mix 1 egg with 2 Tbsp. water; use some to brush top of ring.  Braid remaining strips; form a ring on top of first ring. Brush with 2 Tbsp. melted butter. Cover with towel and let rise in warm place.

Place rack in middle of oven. Preheat oven to 375°F brush top of braid with rest of egg mixture. Sprinkle with 2 Tbsp. sesame seeds. Bake 45 minutes. If it's too brown after 25 minutes, cover loosely with foil. Cool slightly on rack. 

This recipe is only one of many excellent ones in the McCalls Cooking School Cookbook.  Mary Eckley, Food Editor. 
I believe the Vancouver Island Regional Library has a copy.  

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Pumpkin Streusel Pie
Midge Filleul - Christmas 2007

14 oz. can pure pumpkin purée
1 egg
300 ml sweetened condensed milk
1/3 cup pecans, chopped
1 - 9 in. pie shell, unbaked  

Streusel Topping:
1/2 cup brown sugar, packed
1/4 cup all purpose flour
1/4 cup butter
1/2 teaspoon cinnamon
1/4 pecans, chopped  

Beat first 3 ingredients together in a bowl.  Mix in pecans.  Pour into pie shell.

For streusel topping, mix first 4 ingredients till crumbly.  Add pecans.  Sprinkle over pie.  

Bake on bottom shelf of oven at 375°F about 50 minutes until inserted knife comes out clean. 
Cool and serve with whipped cream if desired.  

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Pea/Peanut Salad
June Mack Maffin - Christmas 2007

500 grams frozen small peas
3-4 stalks celery, diced
1 green onion, chopped
1/2 cup mayonnaise
1/3 cup sour cream (I used low/no fat for both)
salt/pepper, just a sprinkling
juice of 1/2 lemon (I added the pulp as well)
1 cup salted peanuts
paprika - sprinkling on top for effect only (optional)

1. Plunge frozen peas into boiling water
2. Leave two minutes and immediately drain
3. Plunge into cold water (I added some ice cubes)
4. Drain well
5. Combine rest of ingredients
6. Pour over cold peas
7. Chill at least an hour (I did it the day before so it had a good long chill)
8. Just before serving, add 1 cup of salted peanuts
- other possibilities ... omit peanuts (if allergies are a problem) ... add diced chicken ... be creative.  ;-)   

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Citrus Quinoa Salad
Gillian Mouat - June 2007

1 cup Quinoa
1 cup diced (unpeeled) cucumber
½ cup dried apricots / figs / or raisins
½ cup drained mandarin orange sections halved
¼ cup sunflower seeds
2 green onions diced
2 Tbsp coriander

DRESSING:
1 tsp grated lemon or lime rind
3 Tbsp lemon or lime juice
1 Tbsp sesame oil
1 tsp granulated sugar
¼ tsp each ground cumin and coriander

Rinse quinoa under cold water; drain.  Bring 2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes until water us absorbed and quinoa is transparent; drain and let cool.

In salad bowl, combine quinoa, cucumber, apricots (figs or raisins) I used both apricots and raisins, orange sections, onions and coriander.  I added the sunflower seeds just before serving.

Mix dressing ingredients and pour over salad, toss to mix.  Serve immediately or cover and refrigerate for up to 3 days.

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Warm Spiced Cranberry Punch
Judith Lovell served this warm punch at our 2005 Christmas Pot Luck Luncheon

4 cups cranberry cocktail
2 cups prepared orange juice
½ cup lemon juice
¼ cup granulated sugar
2 cinnamon sticks, 4” long
4 whole cloves
4 cups ginger ale

Combine first 6 ingredients in a large saucepan.  Heat on low, stirring often, until simmering.  Cover.  Simmer for 15 minutes. Pour into a warm punch bowl.

Add ginger ale.  Stir.                                 

Makes about 10 cups

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Broccoli Salad
Pat Davis shared Marjorie Christmas’ recipe at the 2005 Pot Luck Luncheon

4 cups Broccoli flowerets
1 cup red grapes
1/3 cup dried cranberries
1/2 cup toasted sliced almonds

 Dressing 
1/2 cup mayo
1/3 cup sugar
1 tablespoon oil
2 tablespoons vinegar        

Mix well 1 hour before serving.

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Walnut and Blue Cheese Tart
Bernice Sutton shares this recipe from the 2005 Pot Luck Luncheon
Great with a mixed green salad tossed with a walnut oil vinaigrette

 Crust
1 cup flour
2/3 cup (2.25 oz.) ground walnuts
1 tablespoon sugar
¼ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces cold unsalted butter, cut into cubes
1 – 2 tablespoons milk  

Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.  Add milk; pulse until dough comes together.  Press mixture into ball, and then press into a 9-inch tart pan.  Prick crust with fork.  Freeze for half an hour; bake at 375°F for 15-20 minutes or until golden.

 Filling
2 tablespoons olive oil
1 large onion, finely diced
½ teaspoon salt
1 cup cranberries, fresh or frozen
1 tablespoon sugar (optional)
1 1/3 cups (4.5 oz) walnuts, chopped and toasted
2 teaspoons fresh thyme, minced
2 eggs
1 cup heavy cream
3 ounces crumbled blue cheese

Heat oil in a heavy saucepan over medium heat.  Add onion, sprinkle with salt and sauté 10-15 minutes, stirring frequently until onion is tender and caramelized.  Add cranberries and sugar, cook until they pop.  Stir in walnuts and thyme, set aside.  In a bowl, combine eggs and cream, whisk until smooth.  Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour eggs and cream mixture over filling

Bake at 350°F until golden, and custard is set, about 15-20 minutes.  Cool 15 minutes before serving.  

Serves 8  

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Curried_ Chicken_Mandalay
Joyce Gammie shares this recipe from the 2005 Pot Luck Luncheon  

3 whole chicken breasts, skinned and boned
4 tablespoons flour
5 tablespoons oil
2 teaspoons powdered chicken bouillon, dissolved in….
½ cup water
1 tablespoon brown sugar
3 teaspoons curry powder
½ teaspoon salt
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons cornstarch, dissolved in….
¼ cup water
1 medium onion, chopped
1-8 oz. can water chestnuts, drained
1-10 oz. can apricots, with juice

Cut chicken into large pieces, shake in flour and brown in oil.  Set in 2 ½ quart casserole dish.  In a bowl combine remaining ingredients.  Pour over chicken, cover and cook at 350°F for 1 hour.  

Serves 6  

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Rice paper Wraps
    Brigitte French

I buy the ricepaper at Fairway Market (much cheaper than Thrifties) In the Chinese food section. The brand name is Banh Trang Sieu Mong. If you get the extra thin use 2 pieces. It is packaged now in a plastic container and I use the lid to soak one piece and a pie tin for a second one to speed things up. Cover with cold water and press down until the paper is soaked enough. The trick is not to soak it too long. It will then get very fragile. Lift out of the water and place on a serviette or towel (not paper). 

I filled mine with lettuce, grated carrots {grate a small amount at a time to prevent it from oxydizing}, hummous and thin rice noodles. You can put in other things like fish, chicken, any kind of nut butter or whatever. 

Last of all you dribble some Sweet Red Chili Sauce {A Taste of Thai, I used Medium Spicy} over the filling, fold the sides in and roll up. The sauce costs about $3.50. You can serve some on the side for dipping.  I got myself a bit into a time-squeeze by making them in the morning and kept one back to see if it will keep overnight.  It will, provided it is covered with Saran wrap.  Since you are all people with nimble fingers you will have no trouble. 

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Crab Spread
 Liz MacDonald

Blend together
    8 oz. cream cheese
    8 oz. crabmeat
    2 tablespoons minced onion
    1/2 teaspoon horseradish
    Salt and pepper
    2 tablespoons milk

Top with sliced almonds and bake 15 minutes at 375ºF
Serve with crackers.

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Summer Layered Berry Dessert
Sadie Hudspith

1 large angel food cake
2-3 cups cooked berry sauce, plus sugar as needed to sweeten 
    (blackberry, raspberry, etc.)
1 tbsp. cornstarch, plus a little water to dissolve, add to sauce to thicken
1 large container of French Vanilla natural yogurt
1/2 - 1 pint whipping cream, plus 1-2 tbsp. sugar to sweeten to taste
Fresh strawberries (or other berry/kiwi)

Layer sliced cake in glass bowl, top with sauce then yogurt.  Repeat layers.  Then top with whipped cream and decorate with fresh berries.

Sliced bananas, dipped in lemon juice, could be added to one of the layers, if you like.  Kiwi can be used also to add colour to the decoration on top.

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Layered Mediterranean Pie
Lynn Phillips

1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 (10 oz.) bag spinach, washed and stemmed
1 envelope (1/2 box) Robin Hood flaky pie crust mix
8 oz. sliced ham
8 oz. mozzarella cheese, sliced
1 red pepper, cut in strips
4 eggs, beaten

Sauté onion and garlic in butter until tender.  Cook spinach just until wilted.  Drain well and stir into onion mixture.  Prepare pastry according to package directions for two-crust pie.  Roll out bottom crust and fit into deep 9-inch pie plate or quiche pan.  Lay ham slices in pastry.  Cover with cheese, spinach and then red pepper.  Reserve small amount of egg to brush on top crust.  Pour remaining egg into pie.  Cover with top crust.  Decorate with any leftover pasty if desired.  Seal edges.  Brush with reserved egg.  Make slits for steam to escape.

Bake at 400ºF for 35-40 minutes or until pastry is golden.

Makes 4-5 servings

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Veggie Pasta Salad
Olive Cretney

1 1/2 cups dry vegetable pasta, cooked according to package directions (9 minutes)

Drain well and add:
            1 cup sliced carrots
        1 cup each broccoli and cauliflower pieces
        1/2 red onion, cut in thin slices
        1/2 red, yellow or orange pepper slices
        1 stalk celery, thinly sliced on diagonal

One hour before serving toss with
        1/2 - 1 cup Zesty Italian dressing

Serves 8-10

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Vegetable Salad
Mary Ann Deacon

Dissolve one envelope of Pasta Prima salad dressing mix in 
1/4 cup each of Balsamic vinegar and olive oil. 
Forget the pasta.
Cut up whatever is in the crisper, into whatever size bowl you want. 
Toss with the dressing. Cover and chill at least an hour. Toss 
again and serve. Keeps well, especially if you use cherry tomatoes 
instead of cut larger ones.

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Crustless Crab Quiche
Joyce Gammie

1/2 cup mayonnaise
2 tablespoons flour
2 eggs
1/2 cup milk
1 tin crabmeat (7 1/2 oz ?)
8 oz Swiss cheese grated
1/2 cup green onions chopped

Beat eggs and add mayonnaise, flour, and milk. Stir in crabmeat, cheese,
and onions. Pour mixture into a greased 8-inch pan and bake 35 - 45
minutes in a 350ºF oven.

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Pesto Torte
Joyce Gammie

2 tablespoons margarine
85-150 grams cream goat cheese
250 grams softened cream cheese
1 clove garlic - minced or grated
1/2 onion - minced or grated
Tabasco - 2 shots
1/3 cup slivered sun dried tomatoes in oil - well drained
1/4 cup toasted pine nuts
1/2 cup pesto sauce (Olivieri is good)

Mix first 6 ingredients well with a beater.
Line small bowl (or two) with plastic wrap.
Sprinkle bowl with nuts and tomatoes, then cover with pesto.
Spread cheese mix over pesto.
Cover and refrigerate until ready to serve (will keep several days)
Invert onto serving plate and remove plastic wrap
Serve with crackers, melba toast, or fresh baguette slices.

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Spicy Tortilla Roll Ups
Marilyn Boechler

* 1 - 8 oz cream cheese, softened
* 1 cup pitted black olives chopped
* 4 green onions chopped
* 2 teaspoons Tabasco
* add chopped crab or seafood of any choice
* a little dressing and seafood sauce

Mix together and divide onto 6 tortillas. Spread evenly and roll tightly.
Leave rolled several hours or overnight before cutting on the diagonal.

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My meat balls were any small beef balls in-- a sauce made of Welch's concord grape jelly mixed with an equal amount of Heinz Chili Sauce.

    - Marjorie Christmas

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Cranberry Orange Loaf
Rhéanne van der Werff (Hans)

Combine: 

one (1) beaten egg
¼ cup oil
grated peel and juice of a large orange
add enough frozen orange concentrated juice to make one(1) cup

In second bowl,

combine: two (2) cups of flour
one (1) cup of sugar
¼  teaspoon of salt
1 ½  teaspoons baking powder
½  teaspoon of baking soda
one (1) cup of fresh or frozen ( halved ) cranberries

Mix the wet and dry ingredients together gently.  Leave slightly lumpy.
Transfer batter to a greased loaf tin.
Preheat oven to 350ºF, bake for 55 to 65 minutes.

        Loaf slices better the next day.

Sweet Orange Butter

½ cup of soft Becel
grated zest of one (1) large orange
enough confectioner’s sugar to sweeten lightly.

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Broccoli Slaw Salad
Joyce Barnes – 2006

Dressing:
½ cup Canola oil
3 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper  

Salad:
1-12 oz. pkg. prepared Broccoli Slaw
3 Chopped Green Onions   
1/2 Cup Toasted Sliced Almonds
1/2 Cup Salted Sunflower Seeds
1 pkg. Mr. Noodles Chicken Flavor, crushed
1 Cup Crushed Chow Mien Noodles  

If making ahead, keep the nuts and noodles separate and add just before serving.
Toss salad with dressing to coat prior to serving.

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Broccoli Salad with Raisins
Betty Locke
One of our summer favourites, this salad can be served as a main dish or as part of a picnic or barbecue.

6 cups broccoli florets (cut quite small) and stems (peeled and in small dice)
1/2 cup red onion, chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/4 cup simulated bacon bits

Combine broccoli and onion with a dressing of:

1/4 cup low-fat yogurt
1/2 cup light salad dressing (e.g. Kraft Light Miracle Whip)
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon vinegar

Refrigerate thoroughly. Add raisins an hour or so before serving and the sunflower seeds at the last minute. Toss and sprinkle with bacon bits.

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Brie, Pear and Walnut Braid
Anne McDonald – Christmas 2009  

½ package Tenderflake Puff Pastry 
1 tablespoon (15ml) olive oil
1 teaspoon (5ml) unsalted butter
1 onion, sliced
1 teaspoon (5ml) granulated sugar
¼ cup (50ml) chopped toasted walnuts
2 tablespoons (30ml) chopped dried cranberries
2 teaspoons (10ml) Dijon mustard
4 oz (112g) Brie cheese, thinly sliced
1 pear, peeled and thinly sliced
2 eggs, beaten                                                    

 Follow package directions for thawing Tenderflake Puff Pastry.

 Preheat oven to 450°F (230°C).

In a large, flat-bottomed fry pan, heat oil and butter over medium heat. Add onion and sugar, stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.  

On a lightly floured surface, roll out pastry into 12" x 9" (30 cm x 22 cm) rectangle. Spread the mustard along the middle third of the pastry. Spoon onion mixture over mustard. Top with brie and pear slices.

Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart (2.5cm) , almost to the filling. (Like the left side of a “V”.) Repeat on the right side in the opposite direction. (Like the right side of a “V”.) Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg. Transfer to parchment lined baking sheet.  

Bake in preheated 450°F oven for about 25 min, or until pastry is golden and pears are tender. Using oven mitts, remove baking sheet from oven and let cool slightly. Cut into 8 pieces.

Serve on a bed of mesclun salad topped with a light vinaigrette dressing.
May be made ahead up to 4 hours. Loosely cover with foil and set aside.
Reheat in a 350°F (180°C) oven for 8 - 10 minutes and serve.

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Tuna Casserole
Bernice Sutton - Christmas 2009

1/2 cup onions
2 tablespoons butter
1 can mushroom soup
1/2 cup milk
2 cans tuna, drained and flaked
1/2 cup chopped tomatoes, optional
2 cups cooked medium egg noodles
1 cup cooked peas
Cheese and croutons for topping, if desired

In saucepan, cook onion and butter until tender; stir in remaining ingredients except cheese and croutons.  Pour into 2-quart shallow baking dish.  Bake at 400°F for 20 minutes or until hot.  Top with cheese and croutons.  Bake until cheese melts.

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Sesame Spinach Salad
The Best of Chef at Home, Michael Smith
Contributed by Janet Peters, June 2011
  

Serves 4  

1/2 teaspoon sesame oil 
1 tablespoon tahini (sesame paste) 
1 teaspoon soy sauce 
1 lemon, zest and juice 
4 handfuls baby spinach leaves 
1 handful bean sprouts 
1 small red onion, thinly sliced 
1 tablespoon sesame seeds 
a few sheets nori seaweed, thinly sliced   

In the bottom of a festive salad bowl whisk together the sesame oil, tahini, soy sauce and lemon zest and juice. Toss with the spinach leaves, bean sprouts, red onion, sesame seeds, and the sliced nori.

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Pasta Salad with Salami 
Contributed by Ria Lewis, June 2011

Serves 4 

225g/8oz small pasta
275g/10 oz jar charcoal-roasted peppers in oil
1 cup stoned black olives
4 sun-dried tomatoes, sliced
115g/4oz Roquefort cheese, crumbled
10 slices peppered salami, cut into strips
115g/4oz packet mixed leaf lettuce
30ml/2 tbsp white wine vinegar
30ml/2 tbsp chopped fresh oregano
1 tbsp chopped garlic
salt, pepper 

1. Cook the pasta in a large saucepan of boiling salted water according to package instructions. Drain thoroughly, rinse with cold water and drain again.

2. Drain the peppers and reserve 4 tbsp of the oil for the dressing. Cut the peppers into long, fine strips and mix them with the olives, sun-dried tomatoes and Roquefort in a large bowl. Stir in the pasta and peppered salami. 

3. Cover a large dish with the salad leaves and spoon the pasta on top. Whisk the reserved oil with the white wine vinegar, oregano, garlic and seasoning to taste. Spoon the dressing over the salad and serve at once.

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Caribbean_Sweet_Potato_Casserole 
Contributed by Pat Wheatley - June 2011

1 garlic clove
1 1/2 teaspoon lime peel
1 Tbsp lime juice - roughly 1 lime
2 Tbsp cilantro
salt and pepper to taste
2 1/2 cups coconut milk - 1 can
1 1/2 lbs sliced, cooked yams
1 cup cooked rice - or a little more
1 1/2 cups black beans
1 1/2 cups chopped cooked spinach- well drained.

Mix everything as far as coconut milk for the sauce. 

Cook rice, yams, spinach, and drain tin of beans

Pour 1/3 of the sauce into casserole. Layer 1/2 yams, rice, beans and spinach, not necessarily in that order.  Pour another 1/3 of sauce over.  Use the remainder of yams, rice, beans and spinach and cover with the remaining sauce.  Bake at 300°F for 30 minutes. 

Can be eaten cold too.

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Dutch Almond Cake
Cake purchased by Jim Wisnia at St. John's Church, Cobble Hill, Fall Fair. Judy Lowood had a similar recipe in her file - June 2011

2 cups flour
1 cup butter
1 cup sugar
1 egg
2 teaspoons almond extract
1 teaspoon baking powder

Cream butter & sugar.
Add egg & beat well.
Add sifted dry ingredients.
Add flavoring.

Bake in a pie plate.
Brush top with evaporated milk.
Bake at 350°F for 45 minutes.

Serve with whipped cream & toasted almonds flakes or chocolate.

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Crostini with Sun-Dried Tomato Jam
Jane Taylor – June 2011

4 to 6 servings

Sun-Dried Tomato Jam:
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Crostini:
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

For the Sun-dried Tomato Jam:
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.  

For the Crostini:
Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.  

Place the soft goat cheese in a small bowl. Stir in the thyme.  

To assemble:
Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

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Ancient Grains Salad
I originally purchased this salad at Thrifty's deli where they scooped it from a large container.  
They now package it in small containers and have the ingredients and 
nutritional information printed on the label.  It was pretty easy to come up with the recipe!
Kamut and wheatberries are found at Health Food Stores.
Barbara Qualley - June 2012

¼ cup kamut wheat kernels
¼ cup wild rice
¼ cup wheat berries
¼ cup sliced mandarin oranges
¼ cup dried cranberries
½ cup parsley, chopped
¼ cup celery, chopped
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 tablespoon green onions, sliced

Vinaigrette
2 tablespoons orange juice
1 teaspoon lemon juice
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon  Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper
Cranberry water

Combine all 3 grains.  Cover generously with water and bring to a boil.  Cover and simmer for 50 minutes, until tender but still chewy.

In separate saucepan, bring 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.

Mix all ingredients together. 

Vinaigrette:

Whisk together juices, oil, cranberry water (as required), garlic, mustard, salt, and pepper to taste.  

Toss with warm grains etc. as they will absorb the flavours better.

 Serves 4

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Oriental Coleslaw
Judy Lowood - June 2012  

1/2 medium cabbage
1 c. chopped snow peas
3-4 green onions chopped or slivered

1 1/2 c. slivered almonds
1/2 c. sunflower seeds
2 pkgs. Mr. Noodles ramen noodles (chicken flavour) broken into small pieces, lightly toasted in oven with above 3 ingredients

1/2 c. oil
1/4 c. vinegar
1/2 c. brown sugar
2 pkgs. of seasoning from noodles

Combine in small bottle & shake well

In a large bowl, mix first 6 ingredients, add dressing & toss well.

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Chicken Curry Salad
Charlotte Whiteley - June 2012

Curry sauce: 

(makes 1/2 cup) 
can be made a day ahead of time or double the batch and store in refrigerator for weeks.

4 T oil
2 T rice Vinegar (Chinese section of store)
5 T medium curry powder or to taste
1 T sugar
1/2 t of sea salt
Whisk all ingredients together.

1 pound cooked chicken or prawns, chopped (try pork or left-over turkey)
1 cup diced celery
1/2 cup diced sweet onion
1/2 cup raisins or currants
1/2 cup chopped cashews or peanuts
1/2 cup prepared curry sauce
1/4 cup mayonnaise
Toasted coconut (optional)

Combine all ingredients except coconut. If you are not going to serve right away, leave out the cashews until just before serving as they get soggy. 

Serve anyway you like but I like the “S I L J A N S” crispy shells.  They work well and the recipe makes about 48 appetizers. (Two packages) These are available in the deli/cheese section at most Safeway stores.

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Curry Cheese Pâté
Alane Lalonde - Christmas 2012 (revised June 2017)

8 oz cream cheese
1 cup grated Jalapeno or regular Monterey Jack cheese
1 cup grated Cheddar cheese
1 garlic clove, minced (or more if you like)
1 tsp curry powder
1 tbsp sour cream
1 tbsp mayonnaise
1 tsp Dijon mustard or Keen's dry mustard
1 clove of garlic crushed (or more)
1 tbsp sherry
1/3 cup diced onion
1 tsp Worcestershire sauce
1/2 -1 cup Mango chutney

Put everything in a food processor except the mango chutney and process. Put in  small spring form pan or plate and let set for a couple of hours.

Take out a couple of hours before serving. Put on a plate and top with thinly spread chutney.

Serve with crackers.

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Russian Beet Salad
from Best of Bridge - Grand Slam - via Linda Yaychuk  June 2013

Servings: 8

1 (16 ounce) cans beets, sliced
1 (3 3/4 ounce) packages lemon Jell-O gelatin
1/4 cup sugar
1/4 cup vinegar
1 tablespoon prepared horseradish
2 teaspoons lemon juice
1 (4 ounce) packages cream cheese
milk or cream
1 tablespoon mayonnaise

Drain beets, reserving liquid.  Slice beets into shoestrings.  Add enough water to beet juice to make 1 1/2 cups.
Bring liquid to boil.  Add jello and stir until jello is dissolved.  Cool and then add sugar, vinegar, horseradish, and lemon juice.

Add beets and pour into a 9" x 9" glass dish.

Refrigerate until salad is set.

Mix cream cheese and mayonnaise adding enough milk until it is the consistency of icing Spread over top of salad and refrigerate until serving time.

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Apricot Almond Upside Down Cake
Barbara Qualley - June 2013

Serves 8

3 tablespoons (1 1/2 oz) honey
1/2 oz (1 tablespoon) butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
6 – 8 apricots
2 – 3 tablespoons toasted sliced almonds 

1 cup (5 oz) flour
1/2 cup (1 1/2 oz) toasted sliced almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 oz (8 tablespoons) butter @ room temperature
3/4 cup (5 1/4 oz) sugar
2 large eggs @ room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup (4 oz) milk @ room temperature
2 tablespoons (1 oz) honey, for glazing

Preheat oven to 350 degrees.  Lightly grease a 9” x 2 1/2” cake pan and line the bottom with a circle of parchment.

For the cake topping, place the 3 tablespoons of honey, butter and cinnamon in a saucepan and heat until melted, whisking to combine.  Take off the heat and add 1/2 teaspoon vanilla.  Pour into the bottom of the cake pan, then lift the pan and swirl to distribute evenly. 

Slice the apricots in half and place cut side down on top of the honey butter mixture.  Fill in the gaps with a sprinkle of toasted sliced almonds. 

For the cake batter, place the flour, 1/2 cup toasted sliced almonds, baking powder and salt in the bowl of a food processor.  Process until the almonds are finely ground.  Pour into a bowl and set aside. 

Cream butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add vanilla and almond extracts and blend.  Beat in eggs one at a time, scraping down the bowl and mixing thoroughly after each addition. 

Add a third of the flour mixture alternately with half the milk, beginning and ending with the flour.  Spread the batter evenly over apricots.

Bake until a toothpick tests clean, about 42 – 45 minutes.  Place on a wire rack to cool for 15 minutes.  Run a thin knife around the edge of the pan to loosen the cake. Invert the cake carefully and remove the parchment. 

Warm 2 tablespoons honey and brush on the surface of the cake to glaze and sweeten.  Cool completely.

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Seedy Salad
Margaret Kells - June Potluck 2014

1 cup cooked rice - cooled
1/4 cup currants
1/4 cup pumpkin seeds
1/2 cup pine nuts
1/2 cup sunflower seeds
1/2 cup roasted pecans (or peanuts)
2 spring onions - finely chopped
1/4 cup soy sauce
Pepper and salt to taste 

Mix all ingredients together and chill before serving.

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Curry Chicken Salad
Laureen Woodruff - Christmas 2014

1 lb cooked chicken, cut into tiny (bite size) pieces
1 c diced celery
½ c diced sweet onion
½ c dried cranberries (currants, raisins, diced apple or grapes cut into halves)
½ c raw pecans (peanuts or cashews)
1/3 c mayonnaise
2 tsp ± Dulcet Madras Curry Spice/Rub (or ½ c Dulcet Mild Indian Curry Sauce)
Toasted coconut (optional)

1. Combine the chicken, celery, onion, fruit, nuts, mayonnaise and Dulcet Mild Indian Curry Sauce in a bowl.
If using Dulcet Madras Spice Rub (as Laureen did) or any other commercial curry powder... taste as you add to ensure flavour is as you want it.
You also might want to adjust mayonnaise.


2. Serve on a bed of greens, topped with the toasted coconut or put between two slices of fresh bread for a delicious sandwich.

OR... as Laureen served it... appetizer-style... Place salad in a pretty bowl, and let guests spoon into individual Siljans crispy shells.

Serves 4

From Dulcet test kitchen:
For ease, use boneless, skinless chicken breasts, place on parchment covered baking sheet and roast in 450 degree oven for 20 minutes.
Or use leftover chicken or a roasted chicken from the store, just skin and dice.

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Pineapple Mallow Slaw
Linda Yaychuk - June 2015

9 cups shredded cabbage
1 20 oz can pineapple tidbits, drained
1 1/2 cups mayonnaise
3/4 cups vinegar
1/2 cup sugar
3/4 teaspoon salt
3/4 teaspoon celery seed
3 cups miniature marshmallows
1 1/2 cups dried cranberries

In a bowl, combine the cabbage and pineapple.  In another bowl, combine the mayonnaise, vinegar, sugar, salt and celery seed.  Stir into cabbage mixture. 
Cover and refrigerate for 2 hours.  Fold in the marshmallows and ctranberries 30 minutes before serving.

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Mango Pasta Salad

Contributed by David Carter – June 2017

 

       4 cups cooked pasta (bowtie, fusilli, shell, macaroni - your choice)

       1 red /yellow/or orange pepper, finely diced

       1/2 (half) red onion, finely diced

       1 cup grapes, each cut in half

       1 mango, chopped

 

MANGO CURRY DRESSING 

       1 mango, chopped

       ½ can coconut milk

       ½ cup mayonnaise

       ½ cup plain yogurt

       1-2 tablespoons curry powder (to taste)

       ½ teaspoon ground ginger

       1 teaspoon Dijon mustard

       2-3 tablespoons honey (to taste)

 

Blend all ingredients until smooth

Adjust seasonings (salt and pepper)

Leave at least one hour (or overnight) before using.

 

Can easily be made into a main course summer lunch by adding cold chicken / shrimp / salmon.

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Frosted Waldorf Salad
Contributed by Janet Peters - 2017
(Courtesy of The Best of Bridge)

2 cups miniature marshmallows
3 or 4 cups green grapes, seedless if available. If not, remove seeds

                                                                                      ********
2 or 3 unpeeled chopped red apples
1 peeled orange OR 1 can Mandarin oranges, drained (Reserve juice to coat apples)
1 tbsp orange juice
Toss apples with the orange juice

                                                                                      ********
Then add to the apple and orange mixture:

1/2 cup chopped celery
1/2 cup chopped walnuts or pecans
1/2 seedless raisins, or snipped dates
The miniature marshmallows and grapes (see above)

                                                                                          ********
1 cup whipping cream, whipped, or whipped topping
1/2 cup mayonnaise
1 tbsp sugar

Combine all ingredients, serve in lettuce lined glass bowl or on individual serving plates, along with warm buttered rolls.  Garnish with additional green grape clusters, washed and while damp, dip in granulated sugar. 

                                                                                          ********
My twist to this recipe, which I have made countless times:

Low fat mayo, pecans, and snipped dates, but I have also added a combo of raisins and cranberries when dates have not been on hand. As well, green and red grapes are perfectly acceptable. Choose firm red apples. I have never used whipped topping - despise it!

 

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