RECIPES

(Winter Vegetable Pie) from A Taste of Acadie Ingredients: 1 cup carrots, diced 1 cup turnips, diced 3 cups potatoes, diced ½ cup salt pork fat, diced 1 small onion, chopped 1 Tbsp butter Salt and pepper 1 pie crust Directions: Place and carrots and turnips in a pot with lightly salted water. Bring the […]

from Our Little Kitchen A versatile recipe to use up all the bits and pieces in your fridge.  Let your child’s imagination turn this into a meal of great delight! Ingredients: Oil or butter Onions Garlic Thyme sprigs Bay leaf Vegetables (see below) Water or stock Directions:  Step 1 Heat oil or butter in large

from Best of Bridge: Kitchen Simple This simple supper is a favorite for Sarah and Greg, Emily’s cousins, who love a classic and want to eat a great meal with their young family. 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small onion, sliced 1 tbsp canola oil 1⁄4 tsp each salt

from Blender Boyz  1 pouch French vanilla, caramel or regular iced cappuccino Blender Boyz mix   1 or 2 oz. Fireball Whisky  Crushed ice Whipped cream Cinnamon hearts In a shaker with ice or simply in a large glass with ice, shake or stir pouch mix and whisky. Garnish with whipped cream and cinnamon hearts.

from Jenna Rae Cakes and Sweet Treats This dessert is more of a crumble than a square.  When you cut it and lift a piece from the pretty baking dish, the filling will spill out all over the place.  But with the rich, red colour of the strawberries and the lighter hue of the shortbread

from Anne Murray Here is a recipe for Anne’s mother Marion Murray’s cherry cake that she made every Christmas. Anne used to love it but now has to make it with gluten-free flour. Ingredients: 1 1/2 cup butter2 cups granulated sugar4 eggs1 teaspoon vanilla extract1 teaspoon almond extract1 teaspoon lemon extract4 cups all-purpose flour2 teaspoons

rom Scenic Nova Scotia Cookbook This creamy sauce will satisfy both sole and soul.  Adding a pinch of mustard to cheese sauces brings out the flavour of the cheese. Serves 6-8 Ingredients 2 lbs (1 kg) of de-boned sole or haddock fillets 10 oz (300 g) fresh spinach, cooked and drained well 1 medium-sized onion,

from Chop Suey Nation  This is my dad’s “safe” recipe for steamed buns. It was something he made regularly, and a staple in our house when I was growing up. Prep time: 30 minutes Cook time: 30 minutes Ready in 4 hours Makes 24 steamed buns Content and images used with permission by author Ann

(AKA “THE ORIGINAL TFC”)  from Double Happiness Cookbook This fried bird garnered acclaim, fame, and accolades in its lifetime, and not a week goes by without someone asking me about this infamous dish. We took an original Taiwanese flavour profile, added Western flair, and even made it gluten free. Traditionally, at Taiwanese night markets, it

from Michell’s Soup Nada’s Tips & Tricks: For stove top directions, add an extra cup of water, boil for 15 minutes and simmer for 70 minutes or until beans soften.  We used spinach instead of the green onions. For those hurry-up evenings when life is a flurry of activity, this is the perfect way to