RIBS 1 strip of back ribs for each guest choice of barbeque sauces and dry seasonings Steam the ribs in a large kettle for about 45 minutes. Drain and place immediately on pre-heated grill. Sprinkle with choice of seasoning and grill about 3-4 minutes on each side. CORNISH HENS 1 hen for every 2 guests dry seasoning Remove the grills from the BBQ and place a drip pan partly full of water in position. Preheat the BBQ. Rinse the hens and pat dry. Place on rotisserie stick and tie the legs and wings to prevent them from flopping around during cooking. Place the stick in the rotisserie motor and sprinkle on dry seasoning. Lower the lid. Keep and eye on the temperature, it should be around 325 degrees. Cook for 1 to 1-1.5 hours. If you choose to use liquid BBQ sauce don’t put in on until the last 10 minutes otherwise it will carmelize and burn. SMOKED WHOLE TURKEY or TURKEY BREAST Use either gas BBQ or Webber Kettle and oven thermometer. Pre-soak wood chips for about 1 hour before use. Remove one side of gas grill in order to place wood chips directly on coals. Pre-heat BBQ on grill-free side on high until really hot. Place turkey or breast on remaining grill and close lid. Adjust heat until inside temperature is about 325 degrees. Place perforated pan with wet wood chips directly on hot coals. Sprinkle turkey with dry seasonings. Cook until inside temperature is appropriate for fowl on meat thermometer. (Breasts take about 3 hours, turkey, about 5 hours) STEAK Marinate steak at room temperature for several hours. Pre-heat BBQ. Place steak on hot grill and allow to flare for two minutes. Turn and repeat. Turn down heat. Turn again and cook for 5 minutes per inch on each side. Allow to stand for 2-3 minutes before serving.

Ingredients 1 cup flour 1 tsp baking powder 1-1/2 cups rolled oats 1 tsp baking soda 1/2 cup coconut 1 tsp vanilla 1 cup brown sugar 1 egg 1/2 cup white sugar 3/4 cup butter or margarine Directions Mix flour, baking powder and baking soda. Cream together the butter, sugars, vanilla and egg. Combine these ingredients, then add oats and coconut. Use tablespoon to place batter on cookie sheet and bake at 350 degrees until golden (approx 10 minutes). Cool on rack.

Ingredients 12 potatoes, peeled and thinly sliced 3 onions, finely chopped salt and pepper 1/3 cup butter or margarine 1/3 cup all-purpose flour 3 cups boiling chicken stock paprika Directions In 2 shallow well-greased 8 cup casseroles, layer potatoes and onions, sprinkling salt and pepper to taste between layers. In saucepan, melt butter over medium heat; stir in flour until well blended. Whisk in hot stock; cook, stirring constantly, until boiling and thickened. Pour over potatoes and onions; sprinkle with paprika to taste. Bake, uncovered, in 350 degree oven for about 50 minutes or until potatoes are tender and golden brown. Makes 1-12 servings.

Ingredients 5 lbs hard pears 10 cups sugar 3 cups water 1/2 cup preserved ginger, minced 3 lemons 1/2 cup almonds, slivered (optional) boiling water Directions Pare and core pears and cut into thin slices. Cook pears with 3 cups water until tender (5-10 minutes). Half lemons and cut into thin slices, then quarter. Pour boiling water over lemons to cover, let stand 5 minutes then drain. Add lemon, sugar and ginger to pears and simmer until preserves are thick. Stir and skim 5 minutes. Can and seal. Makes 5 pints.

Ingredients Pecan meringue 2-1/4 cups pecans or walnuts, toasted 1-1/2 cups sugar 2 tbsps cornstarch 9 egg whites 1 tsp vanilla Orange cream 2 cups whipping cream 3/4 cup sifted icing sugar 2 tbsps orange liqueur 1 tbsp grated orange rind Garnish orange or kumquat slices mint or orange leaves Directions Pecan Merinque Line 2 baking sheets with parchment paper or greased and floured foil. Using 8" cake pan as guide draw two circles on each paper; set aside. In food processor, process 1-1/2 cups of the pecans, 1/2 cup of the sugar and cornstarch until finely ground. In bowl and using electric mixer, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff glossy peaks form. Add vanilla. Sprinkle with 1/2 the nut mixture; using rubber spatula, fold into egg whites. Repeat with remaining nut mixture. Divide meringue mixture among circles on baking sheets; spread evenly to fill circles. Bake in 275 degree oven for 60-75 minutes or until tops are firm to the touch, switching baking sheets between top and bottom racks midway through baking. Using sharp knife and same cake pan as guide, trim meringues in even circles while still hot. Slide long metal spatula under meringues to loosen; carefully transfer to rack and let cool completely. Meringues can be stored in airtight container for up to 1 week. Orange cream In bowl and using electric mixer, beat together cream, sugar and orange liqueur; stir in orange rind. Centre 1 meringue layer on serving plate. Place strips of waxed paper underneath meringue to protect plate from splatters. Sandwich meringues with 2/3 of the orange cream. Spread remaining cream over top and side of cake. Chop remaining pecans andn press into side of cake. Refrigerate for at least 1 hour and up to 8 hours, Remove waxed paper. Garnish with orange and mint. To serve, slice with serrated knife. Make 10 servings. Variations Mocha cream Prepare meringues as directed. Dissolve 2 tbsps instant coffee granules in 1 tbsp hot water; let cool. Beat together 2 cups whipping cream, 1 cup sifted icing sugar and coffee mixture. Assemble cake and garnish with candied coffee beans. Chocolate Cream Prepare meringues as directed. Beat together 2 cups whipping cream, 1 cup sifted icing sugar, 1/2 cup sifted unsweetened cocoa powder and 1 tsp vanilla. Assemble cake and garnish with chocolate curls.

Ingredients 3 lbs green tomatoes, coarsely chopped 1-1/2 lbs tart apples, coarsely chopped with skins 3-1/3 cups light brown sugar 10 oz currants 6 oz dried cherries 1 cup cider vinegar 1/2 cup chrystalized ginger, chopped 2 oranges, sliced into 1/4" rounds, seeds removed 2 cinnamon sticks 1 tsp ground mace 1 tsp ground cloves 1 tsp grated nutmeg 2 juniper berries, cracked Directions Place tomatoes in a large stockpot and cover with water. Bring to a boil and blanch for 4-5 minutes then drain. Add all of the remaining ingredients. Mix well. Bring to a boil over medium heat. Reduce the heat and simmer for 1-1/2 hours, stirring occasionally. Let the mincemeat cool. Remove the orange slices and cinnamon sticks. Place 2 cups of mincemeat in ziplok freezer bags until stockpot is empty. Place in freezer. Makes 4-5 bags.

Ingredients 1 cup orange marmalade 1 cup whipping cream 1/3 cup orange liqueur 3-10 oz cans mandarin oranges, drained Custard 4 egg yolks 1/2 cup sugar 1/3 cup cornstarch 3 cups milk 2 tbsps grated orange rind 3 tbsps orange liqueur or concentrated orange juice Sponge cake 4 eggs, separated 3/4 cup sugar 1/2 cup all-purpose flour pinch salt icing sugar Directions Custard In bowl, whisk together egg yolks, sugar, cornstarch and 1/2 cup of the milk; set aside. In heavy saucepan, heat remaining milk with orange rind over medium high heat for 3-5 minutes or until bubbles form around edge. Gradually whisk into yolk mixture. Return to pan and cook over medium heat, whisking constantly, for about 5 minutes or until thickened. Remove from heat, stir in liqueur. Transfer to bowl; place waxed paper directly on surface. Refrigerate until completely cooled, about 4 hours. Custard can be refrigerated for up to 2 days. Sponge Cake In deep bowl, beat egg yolks with 1/2 cup of the sugar for 3-5 minutes or until pale and thickened; blend in vanilla. In a separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff glossy peaks form. Combine flour with salt. Alternately fold egg whites and flour mixture into yolk mixture, making 3 additions of whites and two of flour. Spread evenly into waxed paper-lined 10x15x1/2" jelly roll pan. Bake in 375 degree oven for 13-15 minutes or until top springs back when touched. Dust clean tea towel with icing sugar. Run knife around edge of cake; invert onto towel. Carefully peel off paper. Beginning at long side, immediately roll up cake tightly in towel. Let cool. Unroll cake and spread with marmalade. Reroll tightly without towel. Cake can be wrapped and stored up to 3 days ahead or frozen up to one week. Cut into 1/2" slices. Assembly Whip cream. Whisk custard to loosen, fold in half the whipped cream. Reserve remaining whipped cream in refrigerator. Line bottom of 10 cup trifle bowl with cake slices. Brush with 1/2 of the orange liqueur. Top with one row of cake slices standing against side of bowl. Spoon about 1/3 of the custard mixture over the cake. Cover with about 1/3 of the mandarin segments. Top with remaining cake slices; brush with remaining liqueur. Spoon in another 1/3 of the custard mixture. Arrange another 1/3 of the mandarins attractively on top and at edge to show through the glass. Cover with remaining custard mixture. Spread with remaining mandarins. Trifle can be covered and refrigerated for 1 day. Makes 10-12 servings.

Ingredients 1 small onion, minced 1/4 cup butter 1/4 cup all-purpose flour 2-3 tbsps curry powder 1/2 tsp powdered ginger 1 tsp salt 2 cups meat stock or 2 bouillon cubes with 2 cups water 1 lg can 2% Carnation Milk 3-4 cups leftover meat or poultry, cut-up juice of 1 lemon 4 cups cooked rice 1 small green pepper, chopped 1/4 cup cashew or peanuts slice banana fruit chutney chopped green onion chopped tomato Directions Cook onion in butter. Stir in flour, curry, ginger and salt. Add stock and cream; cook until thickened, stirring constantly. Add meat and lemon juice; heat. Place curry mixture to one side of serving dish. Add rice. Serve with any or all of the last 6 ingredients.

Ingredients 2 tsps olive oil 1 onion, chopped 2 cloves garlic, finely chopped 3 egg whites, or 1 whole egg 2 lbs lean ground turkey or chicken 1 tbsp dijon mustard 1 tbsp worcestershire sauce 1/2 tsp hot red pepper sauce 1 tsp salt 1/2 tsp pepper 1-1/2 cups fresh breadcrumbs 1/2 cup tomato sauce, ketchup or commercial chile sauce 2 tbsps parsley, chopped Topping 1/4 cup tomato sauce or ketchup 1 tbsp dijon mustard 3 lbs baking potatoes, peeled and quartered 4 cups coarsely chopped cabbage 3/4 cup milk 1-1/2 cups chopped green onion 1/2 tsp hot red pepper sauce 1/4 tsp pepper salt to taste Directions Heat oil in large skillet. Add onion and garlic and cook gently until tender. In a large bowl, combine ground beef, egg whites, mustard, worcestershire sauce, hot pepper sauce, salt and pepper, breadcrumbs, tomato sauce and parsley. Add cooled onion mixture and knead ingredients to-gether lightly until blended. Line large loaf pan with foil and place mixture in pan. Bake, covered in preheated 350 degree oven for 45 minutes. Combine tomato sauce and mustard for topping. Uncover meatloaf, brush with topping and bake, uncovered for 25 minutes longer. Cool for 10 minutes before serving. Meanwhile, cook potatoes in boiling water until tender, about 20 minutes. Cook cabbage in boiling water for 10 minutes. In snall saucepan, heat milk and green onions for 5 minutes. Drain potatoes, reserving cooking liquid, and mash. Mash in cabbage, milk green onions, hot pepper sauce, pepper and salt. Add some reserved cooking liquid if necessary to make potatoes smooth. Taste and adjust seasonings, if necessary. Serve potatoes with sliced meatloaf.

Ingredients 1 small red cabbage 1 peeled apple, sliced thinly 1 onion, minced 1 cup boiling water 1 tablespoon white vinegar 1/4 tsp pepper 1/2 cup grape jelly 2 tbsp butter Directions Shred the cabbage coarsely. Place in a large saucepan with the remaining ingredients, except the butter. Stir, cover and simmer ovber low heat for 40 minutes. Uncover after 40 minutes of cooking. Cook over high heat until water has almost evaporated. Add the butter, salt and pepper to taste.