Hot Biscuits in a Hurry

2 cups    flour
1 tsp    salt
1 1/2 tsp    baking powder
1 cup    sour cream

Preheat your oven to 375F. Stir together the flour, salt and baking powder, and then add the sour cream. Mix it all together until you have a soft, even dough. On a floured surface, pat the dough out to a

Hiyayakko

medium tofu, cut into cubes
ice cubes
green onions, chopped
bonito flakes
fresh ginger, grated
soy sauce

Place the tofu cubes in two small serving bowls on top of some ice cubes. Arrange the green onions, bonito flakes and grated ginger on a plate and drizzle with soy sauce. Dip each piece of tofu into the condiments as you eat.

Miso Soup

water
miso paste (shiro or aka)
medium or firm tofu, cut into tiny cubes
green onion, chopped fine

Bring the water to the boil and remove from heat. Stir in the miso and let it sit for a couple of minutes. Place the tofu and green onion in the bottoms of two small serving bowls. Stir the miso mixture again, making sure it has all dissolved, and pour into the bowls.

MUSHROOMS on English Muffins

1 lb mushrooms, wiped & sliced
2 cups sweet vermouth
8 slices Swiss cheese
16 slices bacon, cooked
4 English muffins, toasted, divided

This is one of my favorite Sunday morning treats!

Simmer mushrooms in vermouth in saucepan until vermouth disappears, about 25-30 minutes, uncovered. Divide mushroom mixture into 8 equal portions and spread on English muffins. Place 2 slices cooked bacon on top of each muffin half. Place slice of cheese over bacon. Broil until cheese is melted. Makes 8 muffin slices. The taste is amazing!

Submitted by Jerri Clark Kirby

Meaty Beans

1 lb ground meat
1-3 Jalapeno peppers, diced
1 medium onion, diced
1 – 32 oz can Ranch-style beans
8 oz Masterpiece* BBQ sauce

Brown meat, onion, and peppers together. Drain excess grease. Add ranch style beans, bbq sauce and mix well. Heat evenly and serve with main dish.

* In Canada, Bullseye is a reasonable substitute for Masterpiece – James

Submitted by Scott Norris

Spinach Salad with Braised Plums and Goat Cheese

2 handfuls fresh spinach
4 prune plums, pitted and halved
2 Tbsp balsamic vinegar
1 Tbsp sugar plus a sprinkle
1/2 cup apple juice or good wine
vegetable oil
1/2 stick goat cheese (the cylindrical kind)
almonds or hazelnuts, lightly toasted and chopped

Wash well and dry your spinach. Lightly toast the nuts in a dry frying pan over medium heat remove and chop coarsely. Pour about a tsp of oil into the pan and then add the plums, balsamic vinegar, juice and sugar (save a tiny bit of sugar to sprinkle over the plums just before you add them to the salad). Reduce heat to medium-low then reduce the liquid until it is slightly syrupy. You may wish to remove the plums earlier if they are cooking too quickly as they are best kept rather firm. While the balsamic mixture is reducing, cut the goat cheese into 4 medallions and roll each in the chopped nuts. Place cheese on a small plate and place in the toaster oven or regular oven at 350F for 5-10 minutes. By this time, the dressing should be reduced. I like to serve this on individual salad plates just because it looks so lovely that way. Place a handful of spinach on each plate and drizzle a bit of oil over each. Place 4 plum halves on each spinach “bed” then drizzle half the balsamic mixture over each salad. Sprinkle the plums with the tiniest bit of sugar to make them sparkle. Add the warm goat cheese medallions. This is a sumptuous salad. So many lovely flavours and textures all together and gorgeous to look at…better than the sum of its parts if that

Moroccan Carrot Salad

2    large carrots, chopped into wedges
6    radishes, sliced thin
a handful of    black olives
1 clove    garlic, chopped
1/2 tsp    ground cumin or cumin seed
1/4 tsp    paprika
a pinch of    cinnamon
a pinch of    cayenne
salt
a squeeze of    fresh lemon juice
1/4 cup    olive oil
a couple of sprigs of    parsley, chopped

Bring a pot of water to the boil over high heat. Cook the carrots until tender, about 5 minutes, and then rinse them under cold water. Drain the carrots and toss with the radishes and olives. Combine the rest of the ingredients, as well as the chopped garlic and parsley, to make a marinade. Pour the marinade over the carrot mixture and serve.

3 types of mashed potatoes

3 white or yellow potatoes, cooked

1/4 cup cream

2 Tbsp butter

1 tsp salt

1 tsp pepper

 

Mash the potatoes a bit with a fork or a potato masher. Stir in the remaining ingredients and mash until smooth. Serve immediately.

Garlic: add 2 cloves minced garlic

Parsley and green onions: add 1/4 cup chopped parsley, 2 chopped green onions

Cheese: add 1/4 cup crumbled rocquefort (or any kind of blue cheese) or cheddar, grated, leave out butter when mashing potatoes.

Whore`s Pasta – Pasta Puttanesca

1/2 lb pasta

1/4 cup olive oil

1 tin anchovies or tuna, drained

2 cloves garlic, chopped

3 tomatoes, chopped

1/2 tsp chili flakes

2 Tbsp capers

a handful olives, black or green or mixed

 

Put the pasta on to cook. Heat the oil in a saucepan over medium-high heat and add the fish and garlic. Stir until the fish has fallen apart. Add the tomatoes, chili flakes, capers and olives, reduce the heat to medium and cook for 5-6 minutes, until the tomatoes start to collapse. Season and serve over the cooked pasta.

Provencal-style Cornish Hens

2 Tbsp oil

2 cornish game hens

1 onion, chopped

2 cloves garlic, chopped

2-3 tomatoes, chopped

1 bay leaf

1/2 cup white wine or water

12 large green olives

1 Tbsp capers

1 tsp mustard

2 oz brandy or whiskey

 

Heat the oil in a large pot over high heat. Add the hens and cook until browned all over, about 2 minutes on each side. When the hens are browned, add the onion, garlic, tomatoes, bay leaf and wine to the pot. Reduce the heat to medium, add the remaining ingredients and cook for 25- 30 minutes, covered.

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