from Food from Mama’s Table I found this recipe, and made it as an adult, but Mama took it and made it many more times than I did. A satisfying dish that looks nice on the table for company. Serves 6-8 people, or 4 if really hungry grandsons, said Mama. Ingredients 3 cups cooked chicken […]
Deep Dish Cheddar Chicken Read More »
by Bev Penner of Prairie Oils & Vinegars Ingredients:8 c. peeled and sliced apples1 c. flour1/2 c. brown sugar1/2 c. white sugar2 sticks butter, cubed4 Tbsp. Cinnamon Pear Balsamic (or a little more to cover)2 Tbsp. Butter Olive Oil1 tsp. cinnamon Instructions: Peel and slice apples. Pour the Butter Olive Oil into the bottom of a 9×13
Cinnamon Pear Balsamic Apple Crisp Read More »
To assist you on making this delectable treat, Bonita provides this step-by-step video for the best pie ever… Makes one 9-inch pie 1/2 cup butter 3/4 cup white sugar 1 cup evaporated milk 3 large eggs 1 tsp vanilla 2 tbsp all-purpose white flour 11/4 cups unsweetened shredded coconut Pinch sea salt Preheat oven to
from Genuine Tea Serves 1 Ingredients 2 rooibos tea bags 1/3 cup boiling water 1 cup milk 1 cup frozen fruit ¼ tsp ginger ½ tsp lemon zest Instructions Place tea bags in boiling water and let steep for five minutes. Discard tea bags and let tea cool completely. Add all ingredients to your blender and blend until smooth. Nada’s
Lemon Ginger Rooibos Tea & Fruit Smoothie Read More »
From Tawaw MAKES 4 TO 6 SERVINGS (AS A SIDE DISH) There’s so much boiled food in Indigenous cuisine—it’s one of the main food preparation techniques. This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be.
Potatoes Boiled in Garlic Cream Read More »
From Tawaw The perfect dish for a fall feast! MAKES 2 SERVINGS | SPECIAL EQUIPMENT: LARGE STOCKPOT OR 8-QUART / 7 . 5 – L F O O D – S A F ECONTAINER; ROASTING PAN Pheasants are not native to North America—they were introduced from Asia in the early 1800s — but they’re now
Honey-Brined Roast Pheasant with Acorn Squash and Fresh Sage Read More »
On page 187, Lenore (Lost Feast) decides to make Dan a poached pear with chocolate drizzle. I asked Lenore if she had a recipe for this delectable treat and this was her reply: It was recipe 4685 in Escoffier's Guide Culinaire, invented in 1864 and named after a popular operetta. I don’t really follow a
Poire Belle Helene recipe Read More »
from One Bowl at a Time Serves 4 as a main dish Feel free to enjoy this dish as is, or top each portion with some pieces of cooked chicken or steak, and fold in cooked peas. If you can’t find dried shiitakes, substitute any other dried mushrooms – such as morels or chanterelles, or
Barley Mushroom Risotto Read More »
from One Loaf at a Time Images and content used with permission by author CJ Katz. https://cjkatz.com/ Nada’s Tips & Tricks: Don’t over bake this cake or it’ll be dry. The grandkids loved this cake… especially with ice cream!
Beverly’s Coffee Cake Read More »
Images and content used with permission by Bow Valley BBQ. https://bowvalleybbq.com/ Nada’s Tips & Tricks: A sure fire hit with the bbq crowd! Works well on chicken wings as well. I love experimenting with different sauces and Bow Valley versions are the bomb – enjoy! Pick up your favourites at any of these locations: https://bowvalleybbq.com/pages/retail-store
