Ingredients 12 cups diced peaches 4 medium sized oranges 12 cups warmed sugar (5.4 lbs) 1/2 cup well-drained maraschino cherries Directions Pour boiling water over the peaches, let stand for 2 nminutes and place in cold water. Peel and dice. Wash the oranges, do not peel but slice thinly and chop coarsely. Cut the cherries into quarters. Place the fruits in a saucepan, slowly warm over low heat, add the warmed sugar and bring to a boil. Boil until the jam has a nice consistency. Remove the scum. Pour into hot sterilized jars and seal. Tip: Sterilize clean jars by placing in a 225 degree oven for 1/2 hour. Place the mason lids and rings in a pot of water simmering on the stove at the same time. Make sure the hot jars do not come into contact with a wet surface when filling or they will crack. We use a cooling rack.

Ingredients The white part of the rind of a medium watermelon 1 gallon cold water 1 tbsp powdered alum 10 cups sugar (4 lbs 6 oz) 6 cups white vinegar 2 cups water 3 unpeeled lemons, sliced thinly 6 cinnamon sticks 2 tbsps whole cloves 1/2 nutmeg kernel (1-1/2 tsp ground nutmeg) Directions Peel and remove all the green and pink parts of the watermelon. Dice into 1" cubes. Soak overnight in cold water and alum. The following day, drain rinse and cover again with cold water. Bring to a boil. Cover and simmer for 5-10 minutes. Mix together the sugar, vinegar and two cups water. Boil for ten minutes. Place in a cheesecloth, the lemon slices, cinnamon sticks, cloves and nutmeg. Add to the syrup. Drain the watermelon and rinse once more in cold water. Add to the hot syrup and cook until the melon is slightly transparent. This could take up to an hour depending on the melons. Pack in hot jars and seal.

Ingredients 1 tbsp olive oil 4 cloves garlic, finely chopped 1/4 tsp hot red pepper flakes 3-4 green onions, chopped finely 2 5 oz tins baby clams with juices 2 tbsps parsley, chopped 1/3 cup dry white wine or chicken stock 1 tsp powdered chicken stock 1/2 tsp pepper 1 lb linguini or pasta of choice 1 tbsp pesto 1 cup skimmed condensed milk grated parmesan cheese Directions Heat oil in large deep non-stick pot. Add garlic, hot pepper flakes and green onions. Cook gently a few minutes, but do not brown. Drain clams and reserve 1/3 cup of juice. Add parlsey, wine, clam juice, pesto and powdered chicken stock to the pot. Bring to a boil and reduce slightly. Add clams, condensed milk and pepper to the pot. Remove from heat and reserve. Meanwhile, bring large pot of water to boil. Add pasta and cook until tender, but firm. (about 10 minutes) Just before pasta is ready, reheat sauce. Drain pasta well and toss with sauce. Serve with sprinkle of grated parmesan cheese

Ingredients 1/4 lb lean bacon 2 mediium onions, finely chopped 3 tbsps olive oil salt and pepper to taste 5 tbsps chopped italian parsley 1/2 cup chopped prosciutto 1/2 lb diced Fontina or Fontinella cheese 1 lb pasta of choice 4 beaten eggs grated parmesan cheese Directions Cut bacon into 1 inch pieces. Cook in a small skillet until crisp. Drain on paper towels and set aside. Saute onions in olive oil. When wilted, add all other ingredients except pasta, egg and parmesan cheese. (If Fontinella is used, add to the sauce the last few minutes.) Cover and simmer over low heat, stirring often, for 5-10 minutes. Cook pasta until al dente. Drain, place in serving bowl, add eggs and toss well. Add sauce and toss again. Serve immediately with parmesan cheese.

Ingredients 4 cups whole almonds 1/4 cup sugar 1/4 cup dry sherry 1 tbsp vegetable oil 1 tbsp Worcestershire sauce 1/2 tsp Angostura bitters 1 tsp ground cumin 1/2 tsp salt 1/4 tsp each chili and cayenne powder Directions Place almonds in heatproof bowl. Cover with boiling water; let stand for 1 minute. Drain; return to bowl along with sugar, sherry, oil, Worcestershire sauce and bitters. Let stand 20 minutes. Spread almonds in single layer on large, greased, rimmed baking sheet. Bake in 325 degree oven for 40 minutes or until glossy and browned. Transfer to large bowl. Combine cumin, salt, chili and cayenne powder; sprinkle over nuts, tossing to coat well. Makes 4 cups and can be stored in refrigerator for up to 1 week.

Ingredients 1 cup hot water (110-120 degrees) 1 tbsp white sugar 1 pkge dry yeast 1 egg 1/4 cup honey 2 tbsps vegetable oil 1 tsp salt 2 cups whole wheat flour 1 cup all-purpose flour (more if necessary) 1/2 tsp cinnamon pinch each of: nutmeg, ground cloves and ginger 1/2 cup raisins Glaze 2 tbsps beaten egg pinch salt 1 tbsp sesame seeds Directions In small bowl, combine hot water and sugar. Sprinkle yeast over water and allow to rest for 10 minutes. Mixture should bubble up and double in volume. Meanwhile, in separate bowl, combine egg, honey, oil and salt. Place whole wheat flour, all-purpose flour, cinnamon, nutmeg cloves and ginger in large bowl and stir to-gether well. When yeast mixture has doubled, stir down and combine with egg mixture. Add to flour and mix until sticky dough forms. Add more all-purpose flour until dough comes to-gether in a ball and can be kneaded. (do not add too much flour or the bread will be hard and dry) Knead dough on floured surface for about 10 minutes. Place dough in oiled bowl, cover with oiled plastic wrap and put in warm place to rise. Allow to double in bulk - about 1 hour. Punch dough down and knead in raisins. Place dough on baking sheet that has been oiled. Cover loosely with oiled plastic wrap and allow to rise in warm place until doubled - about 45 minutes. (You can also place dough in loafpan) For glaze, combine 2 tsps beaten egg with pinch salt and brush gently over dough. Sprinkle with sesame seeds. Bake in pre-heated 350 degree oven for 25 minutes. Reduce heat to 325 degrees and continue baking for 25 minutes. Allow to cool on wire rack.

Ingredients 2/3 cup Hellman’s Light mayonnaise 1/3 cup (or more) light sour cream 1/ tsp worcestershire sauce 1 tbsp (or more) of finely chopped chives dill weed onions parsley 1 tsp seasoned salt Directions Combine all ingredients and mix well. Refrigerate for one hour before serving.

Ingredients 1 lb cooked leftover roast of any type 1 tbsp butter 1 onion, finely chopped 1 clove garlic (optional) 1 stalk celery 1 tbsp flour 1/2 cup leftover gravy and 1/2 cup beef stock or 1 cup gravy 2 tbsps chopped parsley salt and pepper 1 lb mashed potatoes Directions Trim fat and gristle from leftover meat and cut into small cubes. Melt butter in saucepan and saute onion, garlic and celery over low heat for 10 minutes. Stir in flour and cook until it is light gold in colour. Blend in gravy and stock and cook until bubbling. Add meat and parsley and remove from heat. Season to taste with salt and pepper. Add 1 cup of frozen peas or corn (optional) Line sides of deep, oven-proof dish with layer of mashed potatoes, add meat mixture, spread remaining potatoes on top. Smooth with a knife and decorate with a fork. Cook in 350-375 degree oven for 30 minutes or until potato top is browned. Serve with green vegetable. Serves 4

Ingredients 1 pkge of Honey Graham crackers 2 sticks of butter 1/2 cup sugar 1/2 cup chopped pecans Directions Break crackers apart and place together to form base on foil-lined cookie sheet. Slowly bring sugar and butter to boil. Boil three minutes at medium-high heat stirring constantly, Pour over crackers and sprinkle with chopped pecans Bake 15 minutes at 350 degrees. Remove from oven and let set one minute. Remove immediately with spatula. Place on waxed paper and let cool.

Ingredients 2 tbsp white vinegar evaporated milk 1 tsp baking soda 1/2 cup soft butter 1 cup fine sugar 2 eggs, well beaten 1 tsp grated lemon rind 2 cups unsifted all-purpose flour 2 tsps baking powder 1/2 cup lightly packed brown sugar 1 tbsp cinnamon 2 tbsps lemon juice 1 to 1 3/4 cups sifted icing sugar Directions Pour vinegar into a 1 cup measure and fill with evaporated milk. Pour into a bowl and stir in the baking soda. Cream butter and sugar together, then add eggs and lemon rind. Sift flour and baking powder together. Add flour and butter mixtures alternately to the milk and beat well. Mix brown sugar and cinnamon together. Spread half the batter in a greased and floured 8 cup tube pan and sprinkle with half the sugar-cinnamon mixture. Add remaining batter and sprinkle with remaining topping. Bake at 350 degrees for about 45 minutes. Let cool 5 minutes and remove from pan. Make a glaze of the lemon juice and icing sugar and spoon over the ring, allowing some to drizzle over the edge and down the side. Garnish with nuts, cherries and bits of lemon peel. Best served while warm and may be accompanied with a bowl of vanilla-flavoured whipping cream. Source Chatelaine Cookbook