1 cup buttermilk
3/4 cup fine dry bread crumbs
1/3 cup flour
1/2 tsp cinnamon
1/8 tsp cloves
1 tsp baking soda
1/4 cup butter
1/2 cup light brown sugar
2 tbsp molasses
1 egg
1 cup raisins or currants

Pour the buttermilk over the breadcrumbs and allow them to soak. Sift flour, measure and re-sift with cinnamon, cloves and baking soda. Cream butter and sugar together. Add molasses and egg and beat until fluffy. Stir in sifted ingredients, soaked crumbs and fruit. Mix well. Put the batter in a small, greased bread pan or mold. Cover with foil. Steam 1 and a half hours. Serve with hard sauce or orange sauce.

Orange Sauce
3/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 and 1/3 cups water
1/3 cup orange juice
1 tsp grated orange rind
4 tsp lemon juice
1 tbsp butter

Combine sugar, corn starch and salt in glass bowl; add water and blend until smooth. Cook in microwave on high for 2 minutes, whisk with wire whisk. Heat for another 2 minutes, whisk once more. Continue until mixture thickens. Add remaining ingredients and re-heat if necessary.

Soup, Stew and Chili, Uncategorized


1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish


Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.


2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/2 tsp dry mustard
1 cup sharp cheddar cheese

Melt butter in 1 quart glass bowl in microwave. Add flour and blend to a smooth paste. Wisk in milk. Cook uncovered in microwave for about 3-4 minutes, wisking after every minute. Once thickened, add salt and dry mustard. Blend in cheese.

Appetizers, Dinner, Uncategorized

Marinate 1/2 package extra-firm light tofu (may also use pre-cooked rice sticks or rice noodles) in:

2 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp minced ginger root
1 Tbsp sugar
1/2 tsp pepper

Dice the marinated tofu or cut the rice noodles/sticks to small pieces. Prepare remaining ingredients and put them all on a plate:

1 cup finely julienned carrot
3 scallions slivered
1 cup or more shredded lettuce or spring greens
1/2 cup chopped cilantro
1 diced avocado
1 cup diced, cooked shrimp (if desired)

You will need about 8 8-1/2” rice wrappers

Soak each wrapper in water for a few minutes until soft but not too mushy. Fill each wrapper with the chopped veggies and other fillings, wrap as tightly as possible. Keep the spring rolls damp by covering them with a damp paper towel  as you are preparing them. Store in a covered glass container in the refrigerator with damp paper towels and waxed paper between them. Do not allow them to get too soggy. The spring rolls should firm up in the refrigerator over a few hours time.

Sweet chile dipping sauce

1/2 cup rice vinegar
1/2 cup sugar
2 Tbsp grated carrot
2 Tbsp grated cucumber
1/2 tsp dried red chile flakes


I have not tried the other recipes below:

Mango Tofu Summer Rolls

3 ounces rice sticks
3 Tbsp rice vinegar
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
7-8 ounces firm tofu
1 cup julienned cucumber
1 cup julienned mango
3 scallions slivered
1 cup chopped cilantro
16 or more large mint leaves

16 rice wrappers

Burnt Chille Sauce

1/4 cup sugar
2 tsp salt
1/2 cup peanut or canola oil
1/2 cup thinly sliced shallots
5 tbsp thinly sliced garlic
3 tbsp dried red chille flakes
2-3 tbsp water

cook onions and garlic in oil, add chille flakes and other ingredients, run through food processor after cooled.

Vietnamese Salad Rolls

8 leaves red lettuce
2 oz. baby spinach
1 cup Aisain Basil leaves
2 oz. bean sprouts
1/4 cup chopped roasted peanuts
1 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil

Serve with Lime-soy dipping sauce:

1/2 cup soy
2 large limes zest and juice
2 Tbsp sugar
pinch dried red chille flakes

Beans, Uncategorized


1 lb ground beef browned
1 very large can of Bush’s Original Baked Beans (larger than 28 oz)
1 small onion chopped
1 can tomato soup
1 tsp salt
1/2 tsp pepper
1/2 to 1 cup katsup
2 Tbsp prepared mustard
1/2 cup brown sugar
2 Tbsp mollasses

Combine all ingredients in a slow cooker. Heat for about 2 hours on medium heat setting, reduce heat to low before serving.

Breakfast, Uncategorized

In the evening:

Mix with a wooden spoon in a large bowl:
1-1/2 cups water
1-1/2 cups flour
2-3 Tbsp sugar
1/2 package dry yeast

The batter will be a little lumpy. Leave covered overnight at room temperature.

In the morning:

Add to the flour mixture:
3 eggs
1-2 Tbsp oil
1/2 tsp vanilla

Heat waffle iron on high. Pour batter as directed and turn heat to medium. Cook until waffle is golden brown. Serve with butter and maple syrup or whipped cream and strawberries.

Dinner, Uncategorized

2 lbs hamburger
1/2 tsp salt
1/2 cup brown sugar
1 tsp garlic salt
Onions, chopped
1-1/2 cups ketchup
1/2 tsp pepper
1 Tbsp vinegar
2 tsp liquid smoke

Directions: brown hamburger and onions making certain to chop up the ground beef as finely as possible. Drain. Add the rest of the ingredients and simmer for at least 15 minutes. Serve on hamburger buns.

Salads, Uncategorized


Mixed Baby Greens (about 3 cups)
Pepitas (1/2 cup)
Craisins/dried cranberries (1/2 cup)
1 Chopped Apple
Grilled Chicken strips (2-3 chicken breasts grilled and sliced)
Quinoa (cooked) (1 cup)

Salad Dressing:

3 Tbsp Olive Oil
2 Tbsp Cider Vinegar
3 Tbsp Apple Cider
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin

Dinner, Uncategorized


2-3 boneless, skinless chicken breasts
Salt & Pepper to taste
1 cup flour
1-1/2 Tbsp butter
1 Tbsp Olive Oil
1-1/4 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
2 Tbsp corn starch
1 lemon juiced
1/2 lemon, sliced

Directions: slice chicken breasts in half width-wise. Season both sides of each piece of chicken with salt and pepper. Dredge both sides in flour. In a large frying pan with a lid, melt butter. Add olive oil. Add chicken to hot pan, should sizzle immediately. Cook for 3-5 minutes per side until golden brown. Cover with lid and cook a bit longer until chicken is no longer pink. Set chicken aside in a separate dish.

Add 1/2 cup of chicken stock to pan. Heat to deglaze the pan. In a microwave-safe bowl, mix 1/2 cup chicken stock (cold) and corn starch. Add Cream, lemon juice, chicken stock from pan, salt and pepper. Whisk thoroughly. Heat in microwave for 1.5 minutes at a time until hot and thickened, whisking every 1.5 minutes.

Pour some sauce over chicken and garnish with lemon slices. Serve with Angel hair pasta.

Appetizers, Uncategorized


2-3 lb Italian meatballs- Simeks brand is good
2 packages of smoked sausage smokeys
4 chicken breasts
3/4 cup BBQ sauce


Bake chicken in advance:
Line a pan (with sides) with foil, spray foil with oil. Place the chicken in the pan and spray cooking oil over top of chicken.
Sprinkle some salt and pepper over the chicken
Bake 350 degrees for about 25-30 minutes until no longer pink inside.
Let stand out of oven for about 15-20 minutes.
Cut chicken into bite-sized pieces.

Thaw meatballs in microwave check every few minutes if on defrost setting. Place meatballs and Smokeys in a large Crock-pot.
Drizzle 3/4 cups of sauce over and stir with wooden spoon
Turn on to high for about half an hour.
Turn to low for about 2 hours – add chicken in after 1 hour
Add more sauce if needed. Turn back to high for last 15-20 minutes.