Buttery Corn Bread

Ingredients:

2/3 cup butter or margarine, softened.
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Directions:

1. In a mixing bowl, cream butter adn sugar. Add the eggs and milk, mix again. Add flour, cornmean, baking powder and salt. Mix.
2. Pour into a greased 9 x 13 inch baking pan. Bake at 400'F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

This is the easiest recipe ever. We love love love it. We pull it out of the oven, and serve it up immediately with butter.

Hearty Beef Stew

Serve with thick bread slices or crusty rolls. Equally good over egg noodles.

1 tbsp cooking oil
1.5 pounds Beef stew meat

28 oz Can of diced tomatoes (with juice)
1.5 cups Chopped onion
1.5 cups Chopped carrot
1 cup Chopped parsnip
3/4 cup Dry red (or alcohol free) wine
1/2 cup Chopped celery
1 tbsp Worcestershire sauce
1/2 tsp Garlic and herb no-salt seasoning (such as Mrs. Dash. I used epicure!)
2 Bay leaves
1/2 tsp pepper

3 tbsp Water
3 tbsp All-purpose flour



Heat cooking oil in large frying pan on medium-high. Brown beef for about 7 minutes, stirring occasionally. Transfer to greased 3 quart (3L) casserole.

Add next 10 ingredients. Stir. cover. Cook in 325'F (160'C) oven for about 1.5 hours until vegetables are softened and beef is almost tender.

Stir water into flour in small cup until smooth. Slowly add to beef mixture, stirring constantly. Return to oven. Cook, uncovered, for about 300 minutes, stirring once, until beef is tender and sauce is boiling and thickened. Serves 6.

1 Serving: 322 Calories; 12.1 g Total Fat; 59 mg Cholesterol; 22 g Carbohydrate; 4 g Fibre; 26 g Protein; 355 mg Sodium

Banana Pudding Cake

2 ripe Banana's mashed

3 eggs

1/4 cup oil

1 cup water

1 pkg. instant vanilla or banana cream pudding

1 yellow or white cake mix (name brands work best)

Mash banana's, add eggs, oil & water, mix till smooth with mixer, add cake mix & pudding, mix together for two min or so till smooth and pour into an ungreased angel food pan or if you have a bundt pan that would work great as well. Bake 350 for an hr. or when toothpick comes out perfectly clean and top is all golden. Cool and then take sharp knife cut around edges and take out of pan, cover to store. I like to eat mine plain, hubby spreads his with lots of butter

Gallo Pinto

pronounced: Guy-yo pin-toe
- a signature Costa Rican dish... It's quite fantastic!

Ingredients:
3 tbs oil
1 clove garlic (minced)
1/4 cup onion (chopped)
1/4 red pepper (chopped)
1 stalk celery (chopped)
3 tbs Lizano salsa
1/2 bullion cube/packet (chicken flavor)
handful of cilantro (chopped)

Cooked rice (about 3-4 cups)
Cooked black beans (about 3-4 cups)

Directions:
Saute garlic, onion, red pepper, and celery in oil. Add cooked black beans (along with the thick 'juice' that accompanies cooked beans. ie - do not drain). Stir in Lazano Salsa (this may be a problem to find in Canada in regular grocery stores, maybe in the ethnic section??? I heard worcestershire sauce can work as a replacement) and bullion seasoning. Let simmer for a few minutes, but stir often (beans have a tendency to stick to the bottom of the pan). Add rice and heat through. Remove from heat and stir in cilantro.

Serve with: poached egg, chicken, or sausage.

This dish is most often served at breakfast, but can also be found at the afternoon and/or evening meal.

Pumpkin Cake Roll with Cream Cheese Filling

I enjoyed this dessert at my sister-in-law's this last weekend and promptly asked for the recipe. So delicious!! The guys were sneaking extra pieces while she was out of the room. :)

Pumpkin Cake Roll with Cream Cheese Filling

Cake:

• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves*
• 1/4 tsp salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pure pumpkin

Preheat oven to 375. Grease 15 x 10 pan, line with wax paper. Grease and flour paper. Sprinkle clean tea towel with icing sugar. Combine flour, baking powder, baking soda, cinnamon, cloves, salt. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake 13-15 minutes or until it springs back when touched lightly. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting at the narrow end.

Filling:

• 1 pkg cream cheese, softened
• 1 cup icing sugar
• 6 tbsp margarine
• 1 tsp vanilla

Beat cream cheese, icing sugar, margarine and vanilla until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refridgerate at least one hour. Sprinkle with icing sugar before serving.

*I didn't include the ground cloves. If you want an extra tasty dessert, try adding a tsp or so of Epicure's pumpkin spice. Divine!!

Chicken Supreme

This is one of my favorite ways to do chicken. Absolutely delicious and a perfect match to dirty rice. This is also one of my top picks when bringing a meal to someone else. Nothing too spicy to upset the newborn of a nursing mother (although you may want to opt for a white rice instead of the dirty rice). Also a very tender chicken which means it's easy to eat for all ages. From the MacGregor Bergthaler Mennonite Church cookbook, submitted by Sharon T.

Chicken Supreme

• 1/3 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp paprika
• 4 chicken breasts
• 4 tbsp butter of margarine
• 10 oz can cream of mushroom soup
• 10 oz can mushroom pieces (drained)*
• 1/4 cup apple juice
• 1 medium carrot (cut into thin strips)**

Combine flour, salt, pepper and paprika in bag. Shake to mix well. Add damp chicken breasts, one at a time. Shake to coat. Melt butter in frying pan. Add chicken and brown well. Transfer to casserole. Empty soup into bowl and add drained mushrooms and apple juice. Stir well. Pour over chicken. Cover. Bake in 350 oven for one hour. Peel carrot and cut into 2 or 3 inch lengths. Cut into very thin strips. Add to chicken. Continue to cook, covered, for 15 minutes or until chicken is tender. Serve with brown rice. Serves 4.

* I prefer mushroom pieces, but my mushroom loving husband prefers whole mushrooms. I make it according to what I have on hand.

**I often add more carrots, just to get in some vegetables. I slice them as it's easier for my three year old to eat.

Buffalo Chicken Nachos (www.franksredhot.com)

This recipe is credit of http://www.franksredhot.com/

I made these nachos the other day, so fantastic! If you have leftover roast chicken, or just want to use grilled chicken breast, delicious! Cut chicken in small diced cubes, gives more chicken pieces over the nachos, I did 2 layers of: taco, chicken, veggies, cheese - all baked on a stone.

INGREDIENTS:
2 cups diced cooked chicken or turkey

1/2 cup any flavor FRANK'S® REDHOT® Cayenne Pepper Sauce (I used Frank's RedHot Buffalo Sauce)

1 (10 oz.) bag tortilla chips

2 cups shredded Cheddar or Jack cheese

DIRECTIONS:
1.TOSS chicken with Frank's RedHot Sauce. (again, stressing cut chicken is small diced cubes, then mix with hot sauce)

2.Layer chicken mixture with chips and cheese in baking dish or on pizza pan. (veggies too)

3.BAKE at 350°F for 5 min. until hot and cheese melts. (I baked hotter and for 10-12 mins, depends on your oven I guess and if you like the chips a little crispier)

Tips

1.Variations: Add 1/2 cup of the following to nachos along with chicken: chopped bell peppers, sliced green onion, sliced black peppers or diced jalapeno peppers.

2.For a change of pace, substitute 2 cups diced shrimp.