All these recipes and I can’t find the one I want!
Hi, I am Pat Tate and this is my collection of our family’s favorite recipes. In our family we love to eat and we love to cook. Over the years we have collected many, many recipes. For a long time I just piled these recipes up one on top of another in what was known as “Mom’s filing system”. If we wanted to make something this big pile of papers came out and the search began to find the right recipe. Finally in desperation I bought the biggest loose leaf binder that I could find.
We were going to be totally organized. I divided all the recipes into categories and so we knew in which section we would find the recipe. This was wonderful! However now this binder has loads of pages sticking out of it. They are waiting to be put in the sections and the binder is full.
My family would like me organize this binder again so they can easily access these recipes. This blog is my “new recipe binder”.
We are not professional cooks and we are not posting these recipes as our own originals. If I know where we acquired the original from that source will be referenced. Many of these much-loved recipes have been passed on to us from other family members and friends.
Please feel free to comment and add your ideas.
Related Posts:
Honey Crunch Cookies Recipe
These honey crunch cookies are full of all those great ingredients that are good for you. This honey crunch cookie recipe that is made like a square or a cake makes good sized chewy cookies. They are great for children’s lunch pails and after school snacks.
- ½ cup Margarine
- ¼ cup Golden Syrup
- ¼ cup Clear Honey
- 4 cups Rolled Oats
- ½ cup Mixed Nuts, chopped
- ½ cup Sultana Raisins
- Sesame Seeds (optional)
Preheat oven to 350F (180C) degrees. Grease 8 inch round shallow cake tin.
Place margarine, syrup, and honey in a saucepan. Heat gently until margarine is melted. Do not boil. Stir in oats, nuts, and raisins. Press mixture into cake tin, sprinkle top with sesame seeds if you wish. Bake in center of oven 30 -35 minutes. Cut while still warm. Cool before removing from pan.
Related Posts:
Scalloped Potatoes
Method to Make Scalloped Potatoes
Making scalloped potatoes is another of those techniques that is one of feel and experience. As a result I think it always hard to give a definite recipe with exact quantities. In our family I always make these scalloped potatoes for our Christmas Eve and Easter dinners. The system that I use is one I learnt from my Mother. Sometimes they turn out beautifully and sometimes I wish that they were somewhat different. However they always taste great.
- 6- 8 Potatoes (I usually use large sized russet potatoes)
- Onion, large
- Flour
- Butter
- Salt
- Pepper
- Milk
Wash, peel and rinse potatoes. Slice potatoes. I have tried both the food processor and the mandolin for this task. I prefer the mandolin*. It gives consistent sized slices.
Peel onion and put it through the mandolin. Grease baking dish. I use a 6 quart one that has a cover.
Line the bottom of the dish with a layer of potatoes. Then layer some of the onion on top of the potatoes. Sprinkle with flour, salt, and pepper. Dot with butter. Repeat until all potatoes and onion has been used up.
Pour milk into dish until it is just about level with the first layer. Bake at 325F degrees for at least 1 hour. You want the potatoes to be soft and the milk to be absorbed. Keep covered until last 15 minutes then take off lid to brown top.
*Be careful with mandolin – it is very sharp. A good friend of ours cut themselves quite badly on one.
Related Posts:
How to Cook a Ham
Glazed Baked Ham
We use this recipe for Glazed Baked Ham both for our Christmas Eve feast and our Easter dinner.
Like many other things in the kitchen, cooking a ham is done by feel and experience. Now a days, a ham is usually purchased precooked so at home we just want to finish off the cooking, making sure it is heat through, and the taste enhanced by various glazes. It is not unusual for cooking instructions to be included when you buy a ham. You can purchase either a whole ham or half a ham. When the ham has been halved it comes with either a shank end or a butt end. I prefer the butt end as I think that there is less waste in this portion. You can also buy a ham with the bone in or boneless. Although a boneless ham is easier to carve and does not have waste, it is more expensive and I think that maybe the bone gives a better flavor.
Method of Cooking a Ham:
Place the ham meat side down in a roasting pan with fat side up. Cover with lid or foil wrap. You can add a bit of water to the bottom of the pan but I don’t usually do this. Cook at 300- 325F degrees according to directions that came with the ham or check the chart at the bottom of this page.
After about 30 – 45 minutes remove from oven and take off the rind leaving the white fat exposed. You can do this with a sharp knife inserted between the fat and rind. Just gently pry the rind off with a twist of the knife.
Score the fat into diamonds. Place a whole clove into each diamond and return ham to oven. I usually give the ham another 30 minutes of cooking time before glazing it.
Remove ham from oven and apply glaze. In our household this usually consists of covering the ham with Maple Syrup. Other ideas of a glaze will follow.
Return ham to oven – move temperature up to 400F degrees to brown the top of the ham. Total cooking time will vary but for half a ham (5- 7 pounds) approximately 2 hours at 300 – 325F degrees is just about right. Guard against drying out the ham.
Let ham sit for 20 minutes covered before carving and serving.
Cooking Times for Precooked Ham Oven 300F
| Ham Type | Weight | Approx Cook Time Per Pound |
|---|---|---|
| Whole Ham | 8 – 10 lbs | 20 minutes |
| Whole Ham | 10 - 15 lbs | 18 minutes |
| Whole Ham | 15 - 18 lbs | 15 minutes |
| Half Ham | 5 – 8 lbs | 25 minutes |
Glazes:
Pineapple, Orange, and Honey Glaze
1/4 c. pineapple juice from can of pineapple
1/4 c. orange juice
3 tbsp. honey
1/2 c. brown sugar
Brown Sugar Glaze (My Mother’s favorite glaze)
1 ½ cups Brown Sugar
1 ½ Tsp Dry Mustard
¾ Tsp Ground Cloves
Gingerale Glaze
Gingerale
1 ½ Tsp Dry Mustard
Jelly – cranberry, or orange marmalade, or red current
Mix mustard into jelly and add Gingerale to make a runny paste
Related Posts:
Easter Dinner Menu
In our family Christmas is properly the largest feast time followed by Thanksgiving. That said we do gather for an Easter feast. As for the other celebrations we like to gather as many family members as possible for the Easter dinner. Because Easter seem to signal the beginning of spring and better weather it is nice for the food to reflect this season. Here are our standard choices for our Easter dinner menu.
- Ham
- Scalloped Potatoes
- Green Peas
- Asparagus
- Sweet Potato and Carrot Crisp
- Harvard Beets
- Salad
- Lemon Pie
- Angel Food and Strawberries
There are certain foods that for me are a must for this dinner – the ham, scalloped potatoes, green peas, and lemon pie.
Related Posts:
Chocolate Chip Squares Recipe
These chocolate chip squares are great if you have to provide something for school or a meeting. If you want to finish them off top with a butter icing. As long as you don’t over cook them they are moist enough to be without an icing.
- 1 cup Brown Sugar
- Tbsp Butter, melted
- 1 Egg, unbeaten
- ¾ cup All-purpose Flour
- 1 Tsp Baking Powder
- Pinch of Salt
- ½ Tsp Vanilla
- ½ package Chocolate Chips
- ½ cup Walnuts
- Butter icing (optional)
Mix the flour, salt, and baking powder together in medium bowl; set aside. Whisk the melted butter and sugar in a large bowl until combined. Add the egg and vanilla and mix well. Using a spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and walnuts. Turn the batter into the prepared pan, smoothing the top with the spatula. Makes a thick batter. Place in 8 x 8 inch square pan that has been lightly greased. Bake in 325 degree oven for 25 – 30 minutes.
Butter Icing
- 1/2 cup unsalted butter, softened
- 1 pinch salt
- 2 cups icing sugar
- 1/8 cup whipping cream or milk
- 1/4 tsp vanilla
Preparation
In large bowl, beat butter with salt until smooth. Beat in sugar alternately with cream. Add a small amount of cream if you would like a thinner consistency. Beat in vanilla.
Related Posts:
Mystery Torte Recipe
The only mystery for this Mystery Torte is what makes this dessert so baffling and so delicious. Guests are forever discovering nonexistent ingredients (like dates) and a Viennese doctor once murmured nostalgically “tortes from home”. It goes from refrigerator to table without any last minute steps and is always a success. There was a time when this was served frequently if you were having company for dinner. In my first experience with it I was convinced that there were apples in it.
- 16 Ritz Crackers
- 2/3 cup (3oz) Nuts – walnuts or pecans, chopped
- 3 Egg Whites
- ½ Tsp Baking Powder
- 1 cup Sugar
- 1 Tsp Vanilla
Sift together baking powder and sugar. Chop crackers and nuts together (or whirl in blender or food processor) until quite fine. Beat egg whites until stiff, gradually adding the baking powder/sugar mixture, when whites are almost stiff. Fold in nut and cracker mixture all at once. Add vanilla. Pour into a lightly greased 8 inch pie plate and bake in 350 degree oven for 30 minutes. Cool.
Topping
- ½ pint Whipping Cream
- Sugar to Taste
- Bitter sweet or bitter Chocolate Curlicues
Whip cream, sweeten to taste and very gently spread over entire cooled torte. Grate chocolate with vegetable peeler over whip cream. Add more chopped nuts if you like.
Refrigerate at least 3 hours before serving.
Related Posts:
Meaty Spaghetti Sauce
I think there must be as many recipes for spaghetti sauce as there are cooks. This Meaty Spaghetti Sauce recipe is for meat lovers. It makes a heavy, meaty sauce that has a yummy taste. I have this on a small recipe card with no reference as to where I received it.
4 ounces Olive Oil
4 cloves Garlic
3 pounds Spareribs cut up
2 pounds Ground Beef
2 Green Peppers, chopped
4 medium Onions, chopped
3 sticks Celery, chopped
1 pound Mushrooms, chopped
3 large tins Tomatoes
3 (6oz) cans Tomato Paste
2 (8oz) cans Tomato Sauce
1 cup Red wine
½ cup Parmesan Cheese
1 Tbsp sugar
4 Bay Leaves
To Taste:
Oregano
Chili Powder
Thyme
Paprika
Worcestershire Sauce
Chilies
Garlic Salt
Cayenne
Sauté garlic in 2 ounce of oil, add spareribs and beef until browned. Remove meat from bones of spareribs.
In separate pan in remaining oil sauté vegetables.
In large pot add vegetables to meat mixture. Add tomatoes, tomato paste, tomato sauce, wine, Parmesan cheese, sugar, and bay leaves. Add your spices to taste. This may take a bit of experimenting before you achieve the taste you like. Simmer for 5 hours.
Makes 10 -12 Servings
Related Posts:
Spaghetti Primavera Recipe
Of all the pasta dishes I love Spaghetti Primavera. I like the lightness of the sauce and the mix of vegetables with the spaghetti. The vegetables in this Spaghetti Primavera can be substituted to suit your own taste. Be sure to cook the pasta until just al denté. I like to use fresh pasta when I can find it. If you are buying dry pasta buy the Italian brands, as they are thicker than others. Be sure to use lots of water, this will help to keep the pasta from sticking.
- ½ pound Spaghettini 250g
- ½ cup Chicken Broth 75ml
- 2 Garlic Cloves, chopped fine 2
- 1 Carrot, julienned 1
- 2 cups Broccoli Flowerets 500ml
- 1 Red Pepper, julienned 1
- 1 Green Pepper, julienned 1
- 1 cup Snow Peas, halved 250ml
- 1 Small Zucchini, julienned 1
- 1½ cups Balkan-style Yogurt 375ml
- Salt and Pepper
- Grated Parmesan Cheese
Cook pasta in large amount of boiling salted water until tender; drain. In saucepan heat broth. Add garlic, carrot, broccoli, red and green pepper, snow peas, and zucchini. Cover and steam for four to five minutes, drain.
Toss hot pasta with vegetable mixture, then yogurt. Season to taste with salt and pepper. Serve with Parmesan cheese.
Makes 4 servings.
Related Posts:
Roasted Fish Fillets with Orange Caramelized Onions
This Roasted Fish Fillets with Orange Caramelized Onions recipe is great with almost any fish fillets – salmon, halibut, snapper, pickerel or tilapia. It is in my recipe collection from the Canadian Living Magazine August 2001. If you use salmon it is a lovely color with the caramelized onions. I like the idea of using it with tilapia as I find I am sometimes stuck to make tilapia fillets with an interesting taste.
- 2 Onions, thinly sliced 2
- 4 cloves Garlic, minced 4
- 3 Tbsp Fresh Dill, chopped 50ml
- 1 Orange 1
- 4 Fish Fillets 1 lb/500g 4
- 2 Tbsp Oil 25ml
In large ovenproof skillet, heat 2 Tbsp (25ml) vegetable oil over medium heat; cook onions, stirring until golden, about 15 minutes. Add garlic and 1 Tbsp (15ml) of the dill.
Meanwhile grate 2 Tsp (10ml) rind from orange; set aside. Cut orange crosswise in half. Squeeze one of the halves to make 2 Tbsp (25ml) juice; add juice to onions. Cut remaining half into 4 wedges; set aside.
In small bowl, combine reserved orange rind, 1 Tbsp (15ml) of the remaining dill and ¼ Tsp (1ml) each salt and pepper; rub onto fillets. Place fillets on onions.
Bake in 425F (220C) degree oven until fish is opaque and flakes easily when tested, about 12 minutes. Sprinkle with remaining dill. Serve with reserved orange wedges.
Makes 4 servings.
Related Posts:
This recipe for salmon with roasted vegetables was on the cover of one of the Canadian Living magazines. Unfortunately my copy of the recipe does not give us a clue as to when that issue was published. It is a lovely dish that combines the wonderful taste of salmon surrounded with colorful nutritious vegetables.
- 2 Onions 2
- 4 Carrots 4
- 2 Large Zucchini 2
- 1 Large Red Pepper 1
- 1 can Artichoke Hearts (14 oz/398ml)
- 2 Tbsp Oil 25ml
- 4 cloves Garlic minced 4
- 4 Anchovies, chopped* 4
- 2 Tsp Dried Thyme 10ml
- ¾ Tsp each Salt and Pepper 4ml
- 2 Tbsp White Wine Vinegar 25ml
- 4 Salmon Fillets (1inch/2.5cm thick)
each about 6oz/175g
Peel onions; cut each in half lengthwise. Leaving root end intact to hold onion together. Cut each half into 4 small wedges. Peel carrots; cut in half lengthwise, then into chunks. Core and seed sweet red pepper; cut into chunks. Drain and quarter artichoke hearts.
In large skillet, heat half of the oil over medium heat. Add onions, garlic, carrots, anchovies, 1 ½ Tsp (7ml) of the thyme and ½ Tsp (2ml) each of the salt and pepper. Cook, stirring often, for about 10 minutes or until vegetables are softened.
Remove from heat. Stir in zucchini, red pepper, artichoke hearts and vinegar. Transfer to a large rimmed baking sheet. Bake in 425F (220C) degree oven, stirring often, for a bout 25 minutes or until carrots and zucchini are tender crisp.
Meanwhile in small bowl, combine remaining oil, thyme, salt, and pepper; brush over salmon. Place, skin down, on top of vegetables. Bake for 10 to 15 minutes or until salmon is opaque and flakes easily with fork.
Makes 4 servings
*If you don’t have anchovies you can use 1 Tbsp/15 ml of anchovy paste.
Tip: Line baking sheet with foil for easy cleanup.
