Tante Tina

Ingredients 1 lb lean ground beef 1/2 tsp salt scant 1/4 tsp ground nutmeg 5 qts water 1 pkge Lipton’s Seven Vegetable soup mix 2 cups vermicelli or fine egg noodles 1 or 2 tbsps Maggi Handful of fresh lovage or 1/2 tsp dry Cauliflower, finely chopped (optional) Directions Brown meat in stock pot with salt and nutmeg. Remove scum. Add water and remaining ingredients except noodles and simmer for 3 hours. Add noodles about 15 minutes before serving. The original recipe calls for the meat to be rolled into tiny meatballs about the size of your little fingertip. These are not browned, but dropped into the boiling water. We find that the loose meat inparts a richer flavour to the soup.

Ingredients 1/2 cup unsalted butter 1/2 cup brown sugar 1/3 cup white sugar 1 egg 1/2 tsp vanilla 3/4 cup all-purpose flour 1/4 tsp baking powder 1/2 tsp cinnamon 1/4 tsp allspice 1/4 tsp ground ginger 1-1/2 cup rolled oats 3/4 cup raisins or dried cherries, cranberries or chopped apricots or a mixture Directions In large bowl, cream butter until light. Gradually beat in sugars until smooth. Add egg and vanilla and mix in well. In separate bowl, combine flour, baking powder, cinnamon, allspice and ginger. Stir well together. Add to batter and mix in. Stir in rolled oats and raisins. Spoon cookies onto lightly oiled cookie sheets and bake in 350 degree oven for 10-12 minutes or until lightly golden. Allow to rest for a few minutes then lift out and allow to cool on rack. Makes 30 cookies

Ingredients 3-4 tbsps olive oil 4 cloves garlic, minced 1/2 tsp red pepper flakes 1 large can plum tomatoes, pureed 1 tsp salt 1/2 tsp ground pepper 1/4 cup fresh parsley, chopped 1/2 cup freshly grated parmesan cheese 1 lb penne or pasta of choice Directions In a large frying pan heat oil; add garlic and pepper flakes. DO NOT BROWN. Stir in tomatoes, salt and pepper. Cook for 10-15 minutes or until thickened. Stir in half of the parsley and set aside. In a large pot of boiling water, cook pasta for 10 minutes or until done. Drain well. Reheat sauce and pour over pasta. Toss well. Place in serving platter. Garnish with remaining parsley and parmesan cheese. Serves 6

Ingredients 1 wide and shallow flameproof 4 qt casserole with a domed lid 3-1/2 lbs chicken, jointed salt and pepper to taste 2 large red peppers 2 medium onions 2 oz sun-dried tomatoes or 1 tin of plum tomatoes, drained 2-3 tbsps olive oil 2 large garlic cloves, chopped 1/4 lb chorizo or other spicy sausage cut into 1/2" rounds 8 fl oz brown basmati rice 4 oz chicken stock 6 oz dry white wine 1 level tbsp tomato paste 1/4 tsp cayenne pepper 1 heaping tsp Provencal herbs 2 oz pitted black olives (calamata) 1/2 large orange, segmented Directions Season the chicken with the salt and pepper. Split the red peppers, remove seeds and pith and slice each half into 6 strips. Slice the peeled onion into strips the same size. Drain the dried tomatoes, wipe with paper towel and cut into 1/2" pieces. Brown the chicken in 2 tbsps of hot oil in the casserole. As they brown set aside with a slotted spoon. Brown the pepper and onion using more oil as required. When they have browned a bit add the garlic, sausage and dried tomatoes. Stir until the sausage begins to colour. Stir in the rice and make sure the grains are well coated with the oil. Add the stock, wine, tomato paste and cayenne pepper. Heat to a gentle simmer, add a little more seasoning and place the chicken pieces on top. Sprinkle the herbs over the chicken and scatter the olives and orange segments amongst them. Cover with a tight lid and cook gently for 50 to 60 minutes or until the rice is cooked. An alternative is to place it in a 350 degree oven for the same amount of time. Serves 4

This is from Tina’s head! Ingredients 4 slices bacon, cut into small cubes 2 large onions, diced 1 celery stalk with leaves, chopped 2 carrots, chopped fine 2 potatoes, diced 8 cups chicken broth 4 cups cooked navy beans 3 cups tomato juice 3 tsps salt pepper to taste Directions Cook bacon until crisp, remove and drain on paper towel. Brown the onion and celery in the bacon fat. Add the broth, tomato juice, salt, carrots, potato pepper and beans. Bring to a simmer and leave partially covered until potatoes are cooked, about 1/2 hour. Remove about 1/2 the solids, puree in food processor and return to pot. Adjust seasonings to taste.