June 2014 Recipe Page. Whitney Bremner s Recipes:

June 2014 Recipe Page Whitney Bremner s Recipes: Beer Battered Fish & Onion Rings 1½ cups (375 ml) flour, 1½ tsp (7 ml) salt (approx.), ¼ tsp (1 ml) cayenne pepper, 1 bottle (341 ml) beer, 1 small Spanish onion, 6 cups (1.5 L) vegetable oil for deepfrying, 1 lb. (500 g) fish fillets, Lemon wedges and tartar sauce Preheat deep-fryer to 375 F (190 C) and oven to 250 F (120 C). I placed a candy thermometer on the side of a frying pan to check the temp. It is harder to use a frying pan but just monitor the temp regularly. In bowl, whisk flour, salt and cayenne (I added less cayenne, about 1/8 and about ¼ tsp of smoked paprika). Whisk in beer until smooth. Let stand for 15 minutes. Meanwhile, peel onion. Cut into ½ inch (1 cm) thick slices. Separate into rings. In deep-fryer or deep heavy-bottomed pot, pour in enough oil to come at least 2 inches (5 cm) up side. Heat to 375 F (190 C) or until a 1-inch (2.5 cm) cube of bread turns golden in 20 seconds. Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250 F (120 C) for up to 1 hour. Repeat with remaining onions. Meanwhile, cut fillets into serving-size pieces. Dredge fish in flour; shake off excess. Dip fish into batter and fry in oil, turning once, until golden brown, about 7 minutes. Remove with slotted spoon; drain on paper towel-lined baking sheet. Sprinkle with salt to taste. Serve with lemon wedges and tartar sauce. Tip: For an extra taste of the ocean, use sea salt for ocean fillets. Black Bean Burger 2 cups canned black beans (no salt added or low sodium), ½ chopped yellow onion, ¼ cup finely ground flaxseed, 1 tbsp. chopped garlic, 2 tbsp. freshly chopped cilantro leaves, 2 tsp chili powder, 2 tsp black pepper Thoroughly rinse and strain black beans. Chop the yellow onion, garlic, and cilantro leaves. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 tbsp. at a time to help reach your desired consistency. Note: The mixture should be moist and smooth but still firm. It should not be crumbly. After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with non-stick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side. Spray the pan with

cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and browned but not dry. Note: If storing the black bean patties in the freezer; follow all instructions and precook patties before freezing. Let the patties cool. Place wax or parchment paper in between each patty to prevent sticking together. Store the patties in a Ziploc bag and freeze. Reheat each patty in the microwave before eating. Serves 4 SPRING PEA AND ASPARAGUS SOUP About 2 cups leeks whites cleaned and roughly chopped, 4 tbsp. butter, 3 litres (12 cups) of chicken or vegetable stock, ¼ cup fresh cilantro leaves, 1 can coconut milk (or for a richer soup add a cup of whipping cream as well), 2 tbsp. honey, 2 cups sugar snap peas (you can use frozen), 1-3 birds eye chili (I used a tbsp. Tom Yum soup base instead), salt to taste, 4 cups Yukon gold potatoes peeled and cut into 1/4" cubes, 1 bunch asparagus blanched and cut into ½ " pieces Sauté leek whites in the butter adding the salt and white pepper. Add chopped chili and potatoes and cover with boiling stock. Cook on medium and boil until potatoes are soft.. Add the asparagus, peas, honey and cilantro leaves with the coconut (and cream if using) and simmer 2 minutes. Puree until smooth; thin with stock if necessary (I never puree it that much, I like some vegetables for texture. It's up to you). Garnish with asparagus tips, julienne cut snap peas and cilantro leaves. Serves 12 Note: The soup calls for birds eye chilies which are very hot, use gloves to handle when cutting, carefully wash all surfaces after cutting. (I did not use these). The recipe also calls for chicken stock and of course it would be perfect with vegetable stock. When cooking the stock for this soup toss in a couple of seeded birds eye chilies, a piece of lemon grass, peeled and about 2 inches of ginger peeled and sliced, to enhance the flavour. Linda Huisman s Recipes: Sweet Potato Fries from Peak of the Market 1 lb. sweet potatoes cut lengthwise into 6 wedges, 2 tsp. vegetable oil, ¼ tsp. paprika, ⅛ tsp. garlic powder, black pepper Place potatoes in a bowl; add oil, paprika and garlic powder. Season with pepper to taste and toss to coat. Transfer to baking sheet and bake at 375 F. for 25 minutes or until tender and golden, turning once. Note: We found slicing the sweet potato allows for more even cooking. One large potato is plenty for two.

Tortellini Vegetable Soup from Taste of Home 1 large onion, chopped, 2 celery ribs, chopped, 2 tbsp. oil, 2 cans (14½ oz. each) beef broth, 1 cup each frozen corn, sliced carrots and cut green beans, 1 cup diced uncooked potatoes, 1 tsp. dried basil, 1 tsp. dried thyme, ½ tsp. minced chives, 2 cans (14½ oz. each) diced tomatoes, undrained, 2 cups frozen beef or cheese tortellini In a large pot sauté the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, or until potatoes are tender. Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through. Linda's Cinnamon Buns ¼ cup sugar, ½ cup warm water, 1 tbsp. yeast, ½ cup milk, ¼ cup margarine, 1 tsp. salt, 2 eggs, 4 cups flour Filling: 1 cup margarine, 1½ cups brown sugar, 1 cup coarsely chopped pecans or sliced almonds, 1 tbsp. cinnamon Dissolve 1 tsp. of the sugar in warm water. Sprinkle in yeast. Let stand for 10 minutes. Heat milk, remaining sugar, margarine and salt until the margarine is melted. This can be done on the stove or in the microwave. Using electric mixer, beat in about 1 ½ cups of the flour and beat for 2 minutes or until smooth. With spoon, gradually stir in enough of the remaining flour to make soft dough. On floured surface, knead dough for 7-10 minutes or until smooth and elastic. Place in large greased bowl, turning to grease all over. Cover with plastic wrap and damp tea towel. Let rise in warm place for 1½ hours (or in refrigerator for overnight), or until double in bulk. Punch down dough. Meanwhile, in saucepan, or microwave, melt ¾ cup of the margarine and pour into bottom of 9 x 13" pan. Stir in ¾ cup of the brown sugar. Sprinkle with half of the nuts and set aside. On floured surface roll out dough into l4 x 18" rectangle. Brush with remaining ¼ cup soft margarine. Sprinkle with remaining ¾ cup sugar and 1 tbsp. cinnamon. Spread with other half of nuts. Starting at long side, tightly roll up, pinching seam to seal. Cut into 15 pieces place cut sides down in pan. Cover and let rise for 1 hour or until doubled in bulk. Bake in 375 F oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. If browning too quickly, cover loosely with foil. Let stand in pan for 3 minutes, then invert onto serving platter or rack. Scrape off any remaining filling in pan to drizzle over buns.

Pork Chops with Apples and Stuffing - Taste of Home 6 boneless pork loin chops (1" thick), 1 tbsp. canola oil, 1 pkg. stuffing mix, 1 can apple pie filling with cinnamon In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13" x 9" baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350 F for 35 minutes. Uncover and bake 10 minutes longer. Lemon Hazelnut Squares 1 cup flour, ¼ cup icing sugar, ½ cup butter, 1/3 cup finely chopped hazelnuts Topping: 3 eggs, ¾ cup sugar, 1 tbsp. finely grated lemon rind, ¼ cup lemon juice, 2 tbsp. flour, ½ tsp. baking powder, 1 tsp. icing sugar Mix flour with icing sugar. Add butter with pastry blender. Stir in hazelnuts. Press handfuls of dough together; pat evenly into greased 8" square pan. Bake at 350 F for 20 min. or until golden. Let cool slightly on rack. Topping: Meanwhile, in bowl, beat eggs, with sugar until pale and thickened, beat in lemon rind, juice, flour and baking powder. Pour over base. Bake until set in centre and golden, about 25 minutes. Let cool completely in pan before dusting with icing sugar and cutting into squares. Nancy Bremner s Recipes Chinese Fried Rice 3-4 cups leftover cooked rice, ¼ tsp. salt, ¼ tsp. pepper, 1-2 tbsp. soya sauce, 1 egg beaten, ½ cup sliced green onions, ¼ cup oil, ½ lb. fresh mushrooms sliced Season beaten egg, heat 1 tbsp. oil in wok or large frying pan, cook beaten egg until puffed and golden brown. Remove from heat drain and let cool. When cool cut in diagonal strips, set aside. In remaining 3 tbsp. oil add mushrooms stir fry for 2 to 3 minutes; add the remaining ingredients except salt. Stir well and with a large spatula mix well add eggs and cook for 5 to 10 minutes until dish is hot. To hold before serving turn heat down to minimum and place a lid over the rice. Taste test and if required add garlic powder, freshly ground pepper and a pinch of salt if needed. Note: do not add any salt to the dish until after the soya sauce has been added.

Creamy Balsamic Grilled Chicken Spinach Salad Hellmann s recipes Dressing: 1 cup Hellmann's Creamy Balsamic Mayonnaise, 1 tbsp. honey, 1 tsp. Dijon Mustard (I substituted billybee Honey Mustard but French Classic would do as well), 2 tbsp. milk, 1 tbsp. chopped fresh parsley leaves (or 1 tsp. dried) 1 lb. boneless, skinless chicken breasts, 8 cups washed and drained baby spinach leaves, ½ cup walnut halves, toasted or use Pecans, 1 cup halved strawberries, 2 oz. shaved Parmesan Cheese Dressing: Combine mayonnaise, honey, mustard, milk and parsley; mix well. Refrigerate. Using ¼ cup of the dressing brush the chicken breasts until completely covered. Cover and place in the refrigerator for at least 4 hours which will make the chicken very tender and moist when cooked. Place spinach in a salad bowl; add strawberries, nuts and Parmesan cheese. Mix the desired amount of dressing on the salad. Meanwhile grill chicken breasts until the desired doneness. Let chicken set for 8 minutes on a cutting board. Slice in diagonal slices. To plate add the salad onto a plate and place the chicken slices on top, top with a slice of strawberry. How to Roast Nuts Roasting brings out the flavour of nuts. Heat oven to 350 F. Spray a cookie sheet with cooking spray. Place the desired amount of nuts in a glass or metal dish; nuts only need a very light touch of oil, drizzle, by ¼ teaspoonfuls olive oil and toss until evenly coated. Spread so the nuts are not on top of each other on the greased cookie sheet. Cook for 12-15 minutes stirring and checking often. If you use Pine nuts they need to cook for less than 8 minutes. Be very careful as Pine nuts are easily scorched. Keep in refrigerator. Penne Roasted Asparagus And Balsamic Butter This recipe was originally changed by me to do an asparagus dish. (September 2013). 1 lb. asparagus, tbsp. olive oil, 2 tsp. sea salt, ½ tsp. fresh-ground black pepper, ½ cup plus 2 tbsp. Balsamic vinegar, ½ tsp. brown sugar, 1 pound penne, ¼ lb. butter, cut into pieces, 1/3 cup grated Parmesan cheese, plus more for self-serving. Heat the oven to 400 F. Wash asparagus well and snap tough ends of asparagus off (compost ends). Cut the spears into 1 inch pieces. Put the asparagus on a baking

sheet and toss with oil, ¼ tsp. sea salt and pepper. Roast until tender, about 10 minutes. While asparagus is cooking put vinegar in a small saucepan; simmer until 3 tbsp. remain. Stir in brown sugar and the remaining ¼ tsp. pepper. Remove from heat. Cook the penne in a large pot of boiling salted water until just done about 13 minutes. Drain pasta well and in a large serving dish toss with butter, vinegar reduction, asparagus, Parmesan cheese and remaining 1¾ tsp of sea salt. Serve with additional Parmesan; makes 4 servings. Bruce's Bigger Better Burger 1 egg, 2 tbsp. ketchup, ¼ cup fine dry bread crumbs (Bruce used oatmeal), 1 tbsp. prepared mustard, ¼ tsp. onion powder, 1/8 tsp. garlic powder, dash pepper, 1 lb. hamburger Garnish: 4 slices bacon cut in half cooked, 4 slices cheddar or American cheese, 4 slices jalapeño pepper cheese, 4 lettuce leaves, 4 hamburger buns split and toasted, 4 tomato slices, 4 onion slices cooked or raw In a medium mixing bowl combine ketchup and egg and mix well; stir in bread crumbs, mustard, onion powder, garlic powder, and pepper. Add ground beef and mix well. Shape meat mixture into four ¾ inch thick patties on a flat surface lined with parchment paper. Cover with Saran Wrap and place in the fridge for at least 1 hour to set the pattie. When ready to cook remove patties from fridge let rest at room temperature for 15 minutes; heat the BBQ and cook for at least 7 minutes on each side. Place the bacon on the grill and cook 5 to 6 minutes or until done or pre-cook in oven then reheat on grill for a few minutes. Top burgers with a slice of each cheese. Heat until cheese just melts. Serve each burger on a lettuce-lined bun with a tomato, onion and 2 bacon pieces. Makes 4 servings. Quilters Recipes Of The Month! June's Carrot Muffins 1 cup raisins, ½ cup of milk (Presoak the raisins in the milk for a few hours to plump up the raisins. Discard the milk.), 1 1\3 cups flour, 1 tsp. of cinnamon, 1 tsp baking soda, ½ tsp. salt, 1 tsp. baking powder, 2/3 cup sugar, 2/3 cup cooking oil, ½ tsp. vanilla, 2 large eggs, 1 ½ cups carrot Combine the dry ingredients. Blend the oil, eggs, and vanilla in the blender. On the measuring side of the blend slowly add the peeled carrots until it indicates 1 ½ cups more than the liquid measurement. When finished pureeing the ingredients add the

plumped carrots; slowly stir until just mixed into the dry ingredients. Bake at 350 F for about 20 to 25 minutes until an inserted wooden toothpick comes out clean. YIELD 12 MUFFINS. Margaret Kent's Lemon Bars - The Best of Bridge cookbook Crust: 1 cup flour, ½ cup butter, ¼ cup sugar, pinch of salt Blend well and press into a non-buttered 9" by 9" pan. Bake at 350 F for 20 minutes. Custard: 1 cup sugar, 2 tbsp. flour, ¼ tsp. baking powder, juice of one lemon (3 tbsp.) and finely grated rind, 3 beaten eggs Mix well and pour over bottom layer. Bake at 350 F for 25 minutes. Sprinkle with icing sugar and cut when cool. Wendy's Chicken Pesto Pea Soup Slowcooker Meal Soup base: 8 cups chicken broth, 1 cup diced celery, 1 cup diced onion, 1 cup diced zucchini (with peel), ½ cup wild rice, 2 cloves garlic, minced, or ½ tsp. powder, 2 bay leaves, ½ tsp. pepper Soup ingredients: 3 cups chopped cooked chicken, 1½ cups frozen tiny peas, thawed, and 1 tbsp. Basil pesto, 2 cups chopped spinach leaves, 2 tbsp. fresh basil, and 1 tbsp. fresh parsley. Combine soup base ingredients in a 4 to 5 quart slow cooker. Cook, covered, on Low for 6 to 8 hours or on High for 3 to 4 hours. Remove and discard bay leaves. Add the chopped cooked chicken, tiny peas, and Basil pesto. Stir. Cook, covered, on High for about 10 minutes or until heated through. Add: chopped spinach leaves, fresh basil, and fresh parsley; stir and serve. Linda's Rocky Road Blondies - Canadian Living 1 cup butter, softened, 2½ cups packed brown sugar, 4 eggs, 1 tbsp. vanilla, 2½ cups flour, 1¼ tsp. salt, 1¼ cups semisweet chocolate chips, 2 cups mini marshmallows In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk flour with salt; stir into butter mixture in 2 additions. Stir in 1 cup of the chocolate chips just until combined. Spread in parchment paper-lined or greased 13: x 9: pan. Bake at 350 F for 25 minutes or until cake tester inserted into center comes out clean.

Sprinkle with remaining chocolate chips. Sprinkle with marshmallows, leaving ½" border to prevent sticking to sides of pan. Bake until marshmallows are puffed, about 3 minutes. Let cool in pan on rack. Cut into squares with greased sharp knife.