Ingredients

• 1/4 cup margarine
• 2 cups of whole northern cranberries (frozen will work no fresh is available)
• 1 cup of sugar (you may add more for a sweeter sauce. A note that a little more water may need to be added)
• 1/4 cup of cream
• 3 tablespoons of Grand Marnier (optional, but adds great flavour. May add the same amount of lemon juice instead.
• 1 1/2 tablespoons of flour

Melt butter in a heavy saucepan. Add cranberries and sugar, keep stirring, and as the mixture starts to thicken & the cranberries start to split add the cream, stir, then add the Grand Marnier & flour (stirring constantly so the flour does not clump).

Continue to allow to boil, and boil for 2 minutes, stirring often. Reduce heat to low and let simmer for 10 minutes. Serve hot with bannock or toast, or as a side for fish or pork. It is also great as an ice cream topper or in muffins or cakes.

Ingredients

• 4 whitefish fillets - bones removed
• 1/4 cup flour
• 1/4 cornmeal
• 1 egg
• 1/2 teaspoon each of fresh rosemary and thyme chopped finely
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons oil

Pat fillets dry and season with salt and pepper. Lightly beat egg in a shallow dish. In another shallow dish combine flour and corn meal with rosemary and thyme.

Dip each fillet individually in the egg wash, and then the seasoned flour/cornmeal mixture. Add coated fillets to a preheated frying pan with melted butter and oil.

Brown on one side, turn and brown the other side, about 6 minutes. Serve with cranberry sauce.

Ingredients

• 1 oz Grey Goose vodka
• 6 oz Mott's Clamato
• 4 dashes Worcestershire sauce
• 2 dashes Tabasco
• .25 tsp horseradish
• a few sprigs fresh dill

Rim a tall glass with lime and Montréal steak spice. Fill glass with ice, add vodka and seasonings. Top with Clamato. Finish with a lime wedge and an olive on a skewer, then throw in a spicy bean.

Ingredients

• 500 g (1 pound) lean beef or chicken
• Salt and ground white pepper, to taste
• Vegetable oil for frying
• 1L (1-3/4 pt) stock or water with 3 crushed stock cubes
• 3 large onions, finely chopped
• 4 cloves garlic, peeled and finely chopped
• 2-3 chillies (hot peppers), finely chopped
• 4 large tomatoes, blanched, peeled and blended or mashed
• 45 g (3 tablespoons) tomato paste
• 250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and sweet or bell peppers
• 500 g (1 pound) long-grain rice
• Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

Cut the meat or chicken into five-centimetre (2 in) cubes or small pieces and season with salt and pepper.

Cover and allow to stand for 1-2 hours.

Heat oil in a fry-pan and fry the meat or chicken pieces until brown. Remove the meat from the oil and add it to the stock in a large, heavy-based saucepan. Simmer on low heat until the meat begins to soften, then remove from heat.

Drain the excess oil from the fry pan, but be sure to leave enough oil to fry onions, garlic and chillies until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well and adjust the seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently.

Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water into the mix to help the rice cook. If so, approximately 250 mL (8 fl oz) lightly salted water.

Serve the dish hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.

Ingredients

• 1 cup white rice
• 8-10 cups warm water
• 3 cups sugar
• 1/4 cup corn oil or vegetable oil
• 1/2 cup slivered almond
• 1 teaspoon ground cardamom
• 1/2 cup rose water
• 1/2 teaspoon saffron
• Garnish
• 2 teaspoons cinnamon
• 2 teaspoons slivered pistachios

This Persian dessert is absolutely delicious and is made for special occasions, Although it takes awhile to cook, it is fairly low-maintenance. This recipe serves eight.

Directions

Wash and rinse the rice several times.

In a large pot, bring the rice and 8 cups of water to a boil. Skim off the foam as it rises. Cover and simmer for 35 minutes until the rice is soft.

Add 2 more cups water, as well as the sugar. Simmer for 25 minutes longer, stirring occasionally (be careful to not over-stir). Grind the saffron and dissolve in a couple tablespoons of hot water.

Add the saffron water, corn oil, almonds, cardamom and rose water. Mix well, cover and simmer over low heat for about 20 minutes. Remove the cover and simmer over low heat for about 20 minutes longer, or until the rice has thickened to a pudding. Remove from heat.

Immediately spoon the Sholeh Zard into a large bowl or individual serving dishes.

Garnish with cinnamon, slivered almonds or slivered pistachios, if desired. Chill and serve cold.

Wash and pat dry the inside and outside of your lake trout and place the fish on two layers of tin foil.

Take your favourite spices (ground pepper, rock salt, garlic powder, dill etc.) and spread on both the inside and outside of the fish.

Take as much butter as you like and place it inside the fish.

Squeeze a lemon or use lemon juice inside and outside the fish.

Wrap the fish tightly and place it in the pan at 400 degrees for about 1 hour and 15 minutes, depending on size of fish.

Ingredients

• 1 whole fish, 3-4 lb. Filleted and de-boned (Pound raw flesh well)
• 2 egg whites
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Dill, tarragon, savor or chervil (optional)

Directions

Pound fish in mortar or grind finely in food processor. Mix well with egg whites and seasonings. Stir to a smooth paste. Cool mixture in refrigerator for two hours. Slowly mix well with whipping cream. Shape into ovals or round dumplings. Drop into salt water or light fish stock made from the fish scraps and poach for 2-3 minutes or until dumpling floats on top of liquid.

Sauce: Reduce 1 cup of broth to ½, add 1 cup whipping cream and reduce by ½ again. Add liquor of choice and season with salt & pepper to taste.

Sourdough Starter

• 2 cups flour
• 2 cups warm water
• 1 tsp. Salt
• 3 tbsp. Sugar
• 1 tbsp. Yeast

Combine starter ingredients in bowl and stir well. Cover and leave on shelf for three days, sitrring a few times each day.

Method for processor bread:

A few hours before baking bread, take one cup of starter and place in bowl with one cup of flour and one cup warm water. Stir and let sit for a few hours. Take one cup of this mix for baking and add remainder to original mixture and store in fridge.

• 2 cups flour
• 2 tsp. salt
• 1 tsp. sugar
• 1 egg
• ½ cup warm water
• 1 tbsp. Yeast
• warm water

Mix flour and salt in Cuisinart. Dissolve sugar in warm water and add yeast. Let rise (proof) and add to flour with cup of starter. Process on and off. If too sticky, add flour; if too dry, add water. Process on and off until well kneaded. Place on board and knead a bit by hand until smooth. Place in greased container, Gladlock bag or bowl, and let rise about 50-60 minutes until doubled in bulk.

Form into round loaf, long loaf, or two loaves, and place on greased pan(s). Slash top with knife. Let rise about half hour. Brush tops with soft or melted butter and sprinkle with flour. Bake at 400 degrees for about half an hour. Cool on rock.

Ingredients

• 3 slices caribou fillets, 1 inch thick
• 1 strip of bacon for each side of fillet
• pineapple, 2 slices per serving

Teriyaki marinade:

• ¼ cup salad oil
• ½ cup soya sauce
• ¼ cup brown sugar
• 2 tbsp. Sherry, cooking wine, or apple juice
• 1 tbsp. (1 tsp. Dry) ginger, chopped, fresh
• 1 garlic clove, minced

Mix all ingredients; toss with meat. Allow meat to marinade for one to five hours.

Remove meat from marinade. Wrap each caribou fillet with a bacon strip and secure with a toothpick. Broil 2-3 minuets on each side so that the bacon is cooked, but be careful not to overcook the caribou. Brush pineapple slices with marinade and broil them fo ra minute or two until heated. If using cariou sirloin, bacon strips can be cooked seperately and two strips can be laid across meat when it is served.

Note: Caribou should not be broiled until well done as there is no fat marbled throughout the meat. Overcooking will produce a dry and tough steak.

Ingredients

• 2 cups flour
• 2 cups warm water
• 1 tsp. Salt
• 3 tbsp. Sugar
• 1 tbsp. Yeast

Combine starter ingredients in bowl and stir well. Cover and leave on shelf for three days, sitrring a few times each day.

Method for processor bread:

A few hours before baking bread, take one cup of starter and place in bowl with one cup of flour and one cup warm water. Stir and let sit for a few hours. Take one cup of this mix for baking and add remainder to original mixture and store in fridge.

• 20 oz. muktuk, chopped
• 8 tbsp. olive oil
• 8 tbsp. diced bacon
• 2 large onions, chopped
• 2 leeks, chopped
• 8 litres water
• 2 tsp. curry powder
• 2 tsp. thyme
• 2 tsp. salt
• 1 tsp. marjoram (a cold-sensitive perennial herb)
• 4 bay leaves
• 8 large potatoes, diced
• 3 large green peppers, chopped
• 8 tomatoes, peeled & chopped
• 1 tbsp. Parsley, chopped
• 1 tbsp. Chives, chopped
• 1 tsp. Worcestershire sauce

Place olive oil in a heavy pot. Heat and saute the bacon, chopped onion and leeks until golden brown. Pour the water into the pot, add the curry powder, thyme, salt, marjoram and bay leaves. Bring to a boil. Add the potatoes, peppers, tomatoes, parsley and chives and boil for about 30 minutes. Add the muktuk and Worcestershire sauce and let cook another five minutes. Serve with hot biscuits. Serves 8.

Ingredients

Developed and perfected through many taste tests in Nain, Labrador.

Preheat oven to 350 F. With a mixer, beat 1/2 cup melted butter until creamy. Slowly add the following while continuing to beat well:

• 3/4 cup sugar
• 2 tbsp. molasses
• 1 egg

Add remainder of ingredients, while mixing the following with a wooden spoon:

• 1 cup flour
• 1/2 tsp. baking soda
• 3/4 cup flaked or shredded coconut (unsweetened)
• 1 cup old-fashioned oatmeal

Stirring will be mighty tough now!

Drop mixture by the teaspoonful on an ungreased cookie sheet. Bake for 7-10 minutes at 350 F, until cookies are light brown. Remove cookies from cookie sheet with spatula while still warm. Makes 2-3 dozen cookies.

Ingredients

• 1 deep-dish pie crust
• 2-3 cups apples (peeled, cored, quartered and cut into thin slices)
• 2-3 cups cranberries (washed)
• 2/3 to ¾ cup brown sugar
• 1/8 tsp. salt
• 2 tbsp. cornstarch
• ½ tsp. cinnamon
• ¼ tsp. nutmeg

Combine these ingredients with the cranberries and apples. Stir gently until fruit is coated with the cornstarch mixture. Place combined mixture into piecrust, pressing fruit down with the back of a spoon if necessary. Sprinkle 1 tbsp. lemon juice over fruit. Dot with small pieces of butter (about 1 ½ tbsp. total).

For crumb crust, combine:

• 1-cup flour
• ¼ - ½ cup cold butter
• ¼ cup sugar

Cut butter into flour. Knead or use pastry cutter until mixture is crumbly. Sprinkle evenly over the pie. Bake pie at 450 degrees fahrenheit for 10 minutes, then turn heat down to 350 degrees and bake one hour.

Ingredients

• 1/2 cup berry sugar
• 1/2 lb. butter
• 2 1/4 cups flour
• 1/4 cup rice flour or cornstarch

Mix sugar with butter on a board with heel of your hand. Work in sifted flour. Shape into rounds 1/2" thick. Flute edges like a pie crust. Prick all over with a fork. Bake on ungreased baking sheet for 10 minutes at 350 F then reduce heat to 325 F for 20 to 25 minutes or until shortbread is straw coloured. This recipe makes 3 rounds.

Ingredients

• 2 lbs. Caribou or muskox meat
• 1 lb. Liver from chicken or game meat
• 1 small cooking onion, large cubed
• 1 apple, peeled & cored, chopped into large cubes
• 2 cloves garlic
• 1-1 ½ tsp. salt
• 1 tsp. Pepper
• Pinch of nutmeg
• Pinch of mace
• Pinch of groudn thyme
• 2 tsp. Brandy
• 1 ½ tsp. Port
• ½ cup softened butter

Saute meats, onion, apple & garlic cloves. Add seasonings & alcohol when meat is almost cooked through. Cool mixture and grind finely in food processor, Cuisinart or grinder. When mixture is cooled, blend in butter until mixture forms a binding ball. Put gelatin in mold and place pate mixture on top of set gelatin. Refrigerate overnight and unmold the next day. Use fruit or berry sauce to accompany. Serves eight.

Ingredients

• 1/4 cup melted butter
• 3 tsp. cocoa
• 1 tsp. vanilla
• 1 tin sweetened condensed milk

Melt on low heat. Then, add:

• 1 cup graham wafer crumbs
• 1 cup rolled oats
• 3/4 cup coconut

Stir well. You will need large marshmallows to roll mixture in. Wet finders, press around marshmallows, roll in more coconut. Place in freezer until set, then cut in half.

Ingredients

• 4 tbsp. butter
• 4 tbsp flour
• 1/2 cup light cream
• 1/2 tsp salt
• Pinch savory
• 5 oz. crabmeat (or shrimp) drained and broken
• 1/2 cup grated Swiss cheese
• 10 oz. sliced mushrooms
• 1 cup milk
• 1 egg yolk
• 1/4 tsp pepper
• Pinch marjoram

Butter 6 scallop shells (I make 8). Heat 4 tbsp. butter. Add mushrooms and liquid. Cook over high heat until liquid cooks away and mushrooms brown. Stir in flour. Remove from heat and add milk. Return to moderate heat and cook until smooth. Beat cream and egg yolk together lightly with fork. Stir gradually into hot mix. Add seasonings. Remove from heat and add crab and 1/2 cup grated cheese (this can be made ahead of time and reheated.) Divide into shells.

Combine 1/4 cup fine dry bread crumps, 2 tbsp butter and 1/4 cup grated Swiss cheese and sprinkle over crab mix.

Broil for about 3 minutes. The recipe serves 6. And heated leftovers are good on toast

Ingredients

• 4 oz. light cream cheese
• 4 tbsp. liquid honey
• 4 tbsp. icing sugar
• 4 tbsp. concentrated orange juice
• 4 tbsp. Grand Marnier
• 1 large container Light Cool Whip

In a large bowl, whip up the first five ingredients until smooth, then fold in Cool Whip and chill for at least 8 hours. Serve with fruit of the season. Leftover dip can be frozen.

Ingredients

• 1 ½ lb. Char, filleted & cut into bite-sized pieces
• ½ lb. Bacon, cut into small pieces
• 3 cups potatoes, peeled & diced into ½ inch pieces
• 3 large carrots, sliced
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. thyme
• 1 tbsp. lemon juice
• ½ cup parsley, finely chopped (1/4 cup dry)
• 3 cups milk

In a large soup pot, fry bacon until crisp. Set the bacon aside. Pour off all the fat except 2 tbsp. Fry the onions in the hot fat until they are transparent. Stir in the potatoes, carrots and celery. Add water to just cover the vegetables. Ring to a boil, reduce heat to simmer and cook until the vegetables are soft ? about 10-15 minutes. Add char and simmer until almost done, aout 10 minutes. Add salt, pepper, thyme, lemon juice and parsley. Add the milk and heat until hot. DO NOT allow to boil once milk has been added. Check seasonings and adjust if necessary. Sprinkle with bacon bits.

Ingredients

• 4 lb. spareribs
• ½ tsp. dry mustard
• 1 clove garlic, minced
• 2 tsp. soya sauce
• 1 tsp. salt
• 1 cup water
• 1/3 cup brown sugar
• ½ tsp. ginger
• 2 cans tomato soup
• 3 tbsp. cornstarch
• 1/3 cup vinegar
• ½ tsp. Worcestershire sauce

Brown ribs at 350 degrees for 30-35 minutes. Combine sauce ingredients and simmer for 10 minutes. Pour sauce over browned ribs. Bake at 350 degrees for 1 ½ hours.

(This also works well in a slow cooker.)

Ingredients

• 1 cup butter
• 1 ½ cups sugar
• 1 egg
• 2 cups flour (whole wheat)
• 2 tsp. Baking soda
• 2 cups dried cranberries
• 1 ¼ cups rolled oats

Mix first three ingredients. Add the rest. Make eight-inch flattened strips on cookie sheets. Bake at 350 degrees around 10 minutes. When partially cool, slice into bars.

Ingredients

• 1 1/4 lb. medium sized shrimp
• 16 large, firm, unblemished spinach leaves, rinsed well and patted dry
• 16 white, unblemished Belgium endive leaves, trimmed
• 1 small head Boston lettuce, trimmed and shredded into bite-sized pieces (3-4 cups)
• 3/4 cup olive oil
• trimmed green pea pods (optional)
• 4 thin slices red onion, broken into rings
• 1/4 tsp. dried hot red pepper flakes
• 1/4 cup red wine vinegar
• 2 Tbsp. finely chopped dill
• Salt and pepper to taste
• 3 Tbsp. finely chopped chives

Peel and devein the shrimp and set aside. Arrange 4 spinach leaves on each of 4 individual dishes. Arrange alternate leaves of endive between the spinach leaves. Arrange equal portions of lettuce in the centre of each serving. Heat the oil in a skillet and add the shrimp. Cook, stirring for about 30 seconds. Add the pea pods, onion and pepper flakes. Cook, stirring for about 30 seconds. Add the wine vinegar and cook about 30 seconds longer. Stir in the dill, salt and pepper. Spoon the shrimp and sauce over the salad greens. Sprinkle with chives and serve with Parmesan Cheese Bread. 4 servings.

Ingredients

Put in large container (that can fit about four litres)

• 1 ½ cups starter
• 2 ½ cups white sugar
• 1 29 oz. can peaches and juice

Leave it on the counter top 10 days and stir every day.

On Day 10, add

• 2 ½ cups white sugar
• 1 29 oz. can pineapple chunks and juice

Leave it on the counter top 10 days and stir every day.

On Day 20, add

• 2 ½ cups white sugar
• 1 29 oz. can fruit cocktail and juice
• 1 10 oz. can maraschino cherries & juice

Leave it on the counter top 10 days and stir every day.

On Day 30, drain off the juice. Give 1 ½ cups to six different people as starters. Stir starter every day, as it will crystallize. Do not refrigerate starter. Fruit makes four cakes, or 1 ½ cups of fruit to each cake.

Cake: (One recipe only)

• 1 golden or yellow cake mix or pecan mix (dry without pudding)
• 1 box Jell-O vanilla instant pudding (dry)
• 4 eggs
• 2/3 cup vegetable oil

Mix together until batter is thick, use a mixer. Fold in 1 ½ cups fruit by hand, 1 cup chopped nuts and mix well. Put in a greased and floured 8 x 8 loaf pan or in a round or tube pan. Bake at 350 degrees for 45-60 minutes or at 300 degrees for 1 ½ hours.

This makes four cakes, so four cake mixes, four pudding mixes, 16 eggs, 2 2/3 cups oil and four cups nuts. You may be able to get more than four cakes from your fruit.

Ingredients

• 1 cup hamburger
• 1 cup bread crumbs
• 1 cup mushroom soup
• 1/2 cup grated cheese
• 1/4 cup chopped onion
• 1 well beaten egg
• Dash of Worcestershire sauce
• Salt to taste
• Pepper to taste

Make tarts by pressing trimmed slices of fresh bread into well bettered muffin tarts. Put 1 teaspoon of hamburger mixture into each tart and bake at 350 degrees F for 1/2 hour.

Ingredients

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup margarine melted

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Chill.

• 1 envelope unflavoured gelatin
• 1/4 cup cold water
• 2 pkg. cream cheese (8 ounce packages), softened
• 1 tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1 7-ounce jar Kraft marshmallow creme
• 3 cups Cool Whip (frozen whipping, thawed)
• 2 cups fresh strawberries, cut in half (you can use frozen if thawed and drained well)

Soften gelatin in water; stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blen in lemon juice and peel. Beat in marshmallow creme; fold in whipped topping. Gently add fresh cut up strawberries. Chill overnight.

Put cheesecake on serving plate and using a cake decorator, garnish with whipped cream rosettes around the base edge of the cake and the top edge of the cake. Put a few strawberries on the top for decoration. A gorgeous looking summer dessert...tastes as good as it looks too!

Ingredients

On a dry day in mid to late August, gather about five pounds of bright, red hips, slightly soft to the touch. Use as soon after picking as possible. Remove ends and rinse well.

Place hips in a Pyrex or enamel saucepan. (Make sure the enamel is not chipped, or the jam will turn brown.) Fill with water to almost cover the fruit. Bring to a boil and simmer for a few minutes. Drain. Press through a sieve to make a puree. Place a dish under sieve to collect puree.

To four cups of puree, add seven cups of sugar, the finely grated rind, pulp and juice of an orange, 1 tsp. Finely grated lemon rind, a few drops of vanilla. Bring to a boil and simmer for ½ hour, stirring frequently and using a wooden spoon. Remove from heat and immediately stir in ½ bottle of Certo or ½ package of Certo crystals. Return to heat and bring to a fast boil. Remove at once and ladle into hot, sterilized jars. Cover with paraffin, replace lids and store in a cool, dry place.

Ingredients

• 1 - 14 or 19 oz. can chick peas/garbanzo beans or fresh soak for several hours and then cook until soft (use approximately 2/3 of remaining liquid)
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• Zest from 1/2 lemon, grated
• 1/4 cup sesame tahini paste
• 1 tbsp. olive oil
• Handful of parsley

Blend in food processor and serve with pita bread.

Ingredients

• 1 cup mashed potatoes (cool)
• 3 cups icing sugar
• 1/2 tsp. salt
• 2 tbsp. melted butter
• Oil of peppermint
• Thick cream

Mix the above to a paste - not sticky or crumbly. Form into balls. Press flat. Cool.

• 5 squares unsweetened chocolate
• 3 squares semi-sweet chocolate
• 1/2 bar parowax

Melt the above and dip the patties in the chocolate. Voila - Peppermint Patties!

Ingredients

• 1 1/2 cups brown sugar
• 1/2 cup salad oil
• 1 egg
• 1 tsp. vanilla
• 1 cup buttermilk
• 1 1/2 cups diced rhubarb
• 1/2 cup chopped walnuts
• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• Cinnamon Topping

In a large bowl, combine sugar, oil, egg, vanilla and buttermilk. Beat well. Stir in rhubarb and walnuts.

In a separate bowl, stir together flour, baking soda, baking powder and salt until thoroughly blended. Stir dry ingredients into rhubarb mixture until they are just blended. Spoon batter into greased muffin tins, filling about 2/3 full. Scatter cinnamon topping over filled cups and press lightly into batter. Bake at 400 F for 20-25 minutes.

Cinnamon Topping:

Combine 1 tbsp. melted butter with 1/3 cup sugar and 1 tsp. ground cinnamon.