Alma

Ingredients chicken wings cornstarch, salt, pepper Frank’s hot sauce refrigerated beer Directions Crispy, low fat, chicken wings Mix cornstarch with salt and pepper and dust the wings. Heat a cast iron pan to very hot. Add some oil and heat the oil. When it is hot add wings. Crisp and turn to crisp both sides. When both sides are crispy put the cast iron pan in preheated 425 oven. Let cook about 15 minutes. Turn. Then add some franks hot sauce and let sizzle for another 20 minutes and toss around to crisp. Should look like the picture on the right when you’re done (photo credit Maheegan Minaki)

Ingredients 1/2 cup (125ml) Canada corn starch 1/2 cup (125 ml) icing sugar 1 cup (250 ml) all purpose flour 3/4 cup (175 ml) butter, softened Directions Sift together corn starch, icing sugar and flour With a wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch (2.5cm) balls. If the dough is too soft to handle, cover and chill for 30 to 60 minutes Place the balls 1 1/2 inches (4cm) apart on ungreased cookie sheet and flatten with a lightly floured fork. Alternatively, rool the dough to 1/4 inch (6mm) and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired. Bake in a 300 F (150 C) oven for 15 to 20 minutes or until the edges are lightly browned. Cool on a wire rack. Makes about 24 cookies. Crescent alternative For crescents, add 1/2 cup (125 ml) ground almonds or hazelnuts to the flour mixture. Shape into logs about 1/2 inch (1 cm) think and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip into melted chocolate

I once baked a tinful of these delicious cookies to take to my father-in-law. By the time we reached his house 3 hours later, there were precious few left! This recipe comes from my husband’s grandmother, and has stood the test of time. Ingredients 3/4 cup margarine or butter 1 cup sugar 4 Tablespoons molasses 1 egg 2 1/4 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon cinnamon 1/2 teaspoon clove powder 1/2 teaspoon ginger powder granulated sugar Directions Sift together the dry ingredients into a mixing bowl and set aside. Cream the margarine (or butter) and the sugar in a large mixing bowl. Add the molasses and egg. Beat well. Add the dry ingredients and beat until smooth. Chill the dough for an hour or two, or until firm. Roll the dough into small balls. Dip them in granulated sugar and place them 2-inches apart on a greased cookie sheet. Bake in a 375 degree F. oven for 10 minutes. Remove from oven when flat. Makes 4 dozen.

Credit : Sylvia Fountaine Max made a great version of this when we visited their place in Vancouver in November. Alma found this version online and has used that as the basis for ongoing salads. Free advice: make a double batch of the sauce and keep it in the fridge for a stir fry or another salad. Ingredients 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini) Bag of brocolli slaw 1/2 bag of carrot sticks 1 to 2 cups of snap peas 1 red bell pepper, finely sliced 3 scallions or green onions, sliced ½ bunch cilantro, chopped (or sub basil and mint) 1 tablespoon (or less, or more) jalapeño, finely chopped ¼–½ cup roasted, crushed peanuts ( garnish) Peanut sauce 3 thin slices ginger - cut across the grain, about the size of a quarter. Chop finely 1 fat clove garlic also finely chopped ¼ cup peanut butter ( or sub almond butter!) ¼ cup fresh orange juice ( roughly ½ an orange) 3 tablespoon fresh lime juice ( 1 lime) 2 tablespoons soy sauce. Can sub with gluten free if necessary 3 tablespoons honey or agave 3 tablespoons toasted sesame oil ½ – 1 teaspoon cayenne pepper ( or a squirt of sriracha sauce) Instructions Don’t forget to add the peanuts! ...

Strawberry Rhubarb Galette Credit Globe and Mail article This elegant dinner menu shows off the best of the season’s local delicacies - it’s perfect for entertaining. (See below for the full menu.) The dessert can be made a ahead of time, leaving lots of time with your friends. When I was in Naramata in British Columbia’s Okanagan Valley recently these little galettes were sold at a farmers’ market - the bakers told me they sell more than 300 a day. My take on a sweet rhubarb filling provides a delightful end to a luxurious meal. ...

Spaghetti alla carbonara alla primavera Needed to add another recipe to my list. Veggies and bacon in the fridge, this one is a cross over creation inspired by you know who! Serve with some caesar salad on the side and you can’t go wrong. Ingredients 500g (1 lb.) spaghetti 2 leeks, could use onions as a substitute 1/2 head of brocolli 225 grams (1/2 lb.) of bacon (we bought butchered bacon ends) 2/3 cup grated Parmesan cheese 4 eggs (6 might be better) chili flakes Instructions If it doesn’t look like this, go back and start over ...

Kevin’s turn to cook again, so a bit of research turned up this recipe from tasteofhome. I used half measures for the two of us, and there are lots of leftovers. Didn’t have the condensed mushroom soup, so Alma “made a roux” with flour, water, lightly sauteed onions, then we added the sour cream etc. Also used cheddar instead of parmesan cheese. Ingredients 5 cups uncooked egg noodles 1 cup frozen peas (optional) 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted 1 cup fat-free sour cream (or refill the soup can with 2% milk) 2/3 cup grated cheddar cheese 1/3 cup 2% milk 1/4 teaspoon salt 2 cans (5 ounces each) light tuna in water, not drained and flaked 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper (optional) several large mushrooms, sliced. Topping (optional) 1/2 cup soft bread crumbs 1 tablespoon butter, melted Instructions Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain. Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion, mushrooms and pepper. Add noodles and peas; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

Flank Steak Marinade Always a hit in the Scully household and definitely the kids’ favorite. Thanks to Carol C. for this recipe. Ingredients for the marinade 1/2 cup of white vinegar 1 cup soya sauce 1/2 cup packed brown sugar or honey (I use honey but both are good) 1/2 cup pineapple juice 0ptional: 2-3 cloves garlic (I generally don’t use garlic because usually I serve the steak with a side of garlic spaghetti or garlic mashed potatoes) Directions Mix all ingredients together in a bowl. There is enough here for 2 flank steaks. Marinade steaks overnight in the fridge. (for 2 days is even better!) I like putting the steaks in ziplock freezer bags. The marinade pretty much covers the steak so you don’t have to worry about turning too much. Two steaks and all the marinade will fit in one bag if you are planning on serving both steaks at one time. If you marinade the steaks separately, it’s great to marinade over a day or two and then cook one and stick the whole second bag in the freezer to pull out later in a pinch when you want something great on the BBQ for guests on short notice. For the flanks, BBQ on medium for 6-7 minutes a side (if steaks are at room temperature) for medium cooked steaks - a little less for more rare. Two flanks will feed 6 adults. Really easy stuff!!!

Ingredients 1/2 lb. white breadcrumbs 1/2 lb. brown sugar 1/2 lb. finely chopped suet (meat department at Zehrs) 1/4 lb. raisins 1/2 lb. currants 1/4 lb. sultanas 1/4 lb. chopped mixed peel (bulk section at Zehrs) 2 oz. chopped almonds 1/2 oz. mixed spice pinch of salt 3 eggs bottle of stout (Guinness) 1/2 glass whiskey (the other half is for the cook) The secret directions In a large mixing bowl, place all the dry ingredients (1 to 10 above). As each is added, stir with a wooden spoon. Lightly beat 3 eggs and add to the mixture with the stout. Blend thoroughly. Lastly, add the whiskey. Cover with a cloth. Stir every day for about a week to blend all the flavours. Grease a bowl with butter. Pour the mixture into the bowl (not more than 2/3 full) and cover with waxed paper with a pleat in the middle. Secure the wax paper tightly with string. Boil steadily or steam for roughly 5 hours. DO NOT let water in. Store until ready for use when you can reheat it in the same way for 1 and a half to 2 hours. If the bowl was greased with butter, it should upend on to a plate for serving. The (low fat?) Brandy Butter To serve, make brandy butter: ...

Ingredients 2 Tablespoons olive oil 2 Tablespoons butter 1/2 lb. Italian sausage, sliced or crumbled (sometimes I make small meatballs instead) 1 large onion, chopped 1 clove garlic, minced 1/2 cup each chopped celery, carrot and green pepper 2 Tablespoons chopped parsley 1/2 teaspoon dried basil pinch dried thyme 1 bay leaf salt and pepper 2 cups chopped tomatoes (or 19 oz/540 ml can) 4 cups chicken stock 2 cups shredded cabbage (i generally put extra beans and/or pasta instead of the cabbage) 1 cup cooked or canned kidney beans (I always use full 19 oz can) 1/2 cup elbow macaroni or other pasta freshly grated parmesan (optional) Directions In a large heavy saucepan, heat oil and butter. Add sausage; brown lightly. Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned. Stir in parsley, basil, thyme, bay leaf and a little salt and pepper. Stir in tomatoes and stock. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer for about 30 minutes. (I usually add the macaroni after it has simmered for 20 minutes). After 30 minutes, if too thick, dilute with water to desired consistency. Taste and adjust seasoning. Serve with parmesan to sprinkle on top if desired. Great with hearty, crusty bread. Makes about 8 servings