• 2 lbs chicken pieces
• 1-1/2 cup red burgundy wine
• 1 clove garlic, crushed
• 1 tsp french herbs
• 2 T olive oil
• 1 lb chicken wings
• 1/2 cup flour
• 1 onion, sliced
• 1 large carrot, diced
• 1 T celery diced
• 1/4 tsp black pepper
• 2 T cognac
• 2 cups vegetable stock
• 1/4 cup back bacon
• 3/4 cup mushrooms, cut in large pieces
• 3/4 cup pearl onions

Steps

1. Preheat the oven to 450F
2. Marinate the chicken parts in 1/2 cup of burgundy wine for 2 hours.
3. Meanwhile begin making the sauce: roast the chicken wings for 20 – 30 minutes, turning occasionally.
4. Add flour, onions, carrots, celery, pepper, and 1 cup of burgundy wine. Mix well.
5. Return to oven and cook for 5 minutes.
6. Remove from oven and place chicken-vegetable mix in a stock pot.
7. Add the stock and bring to the boil. Simmer for 1 hour.
8. Strain. Discard the vegetables and bones. Set aside the wine sauce.
9. Remove the chicken parts from the marinade.
10. Roll the pieces in flour and saute in oil until golden on all sides.
11. Add the garlic and cognac. Cook for 5 minutes.
12. Pour in the wine sauce and herbs. Cover and simmer for 25 minutes.
13. Boil the bacon for 10 minutes and strain.
14. Saute the pearl onions and mushrooms. Add the bacon. Cook for 3 minutes.
15. Plate the chicken and pour the bacon-onion mix over the chicken.

• 3-5 lb pork loin, boneless
• 1/2 cup dried prunes
• 1 T french herbs
• 1/2 tsp black pepper
• 1 T tomato paste
• 2 oz white wine
• 1 cup beef stock
• 2 T cornstarch
• 2 cloves garlic, crushed

Steps

1. Preheat oven to 375F.
2. Carve a tunnel through the centre of the loin and fill with dried prunes.
3. Rub the pork loin with the herbs and pepper.
4. Place in a roasting pan and roast for 1-1/2 hours or until the internal temperature reaches 165F.
5. Remove the roast to a plate and pour the excess fat out of the pan.
6. Place the pan on the stove over a low heat.
7. Add the tomato puree, white wine, garlic and stock. Simmer for 30 minutes to reduce to half. Thicken with cornstarch if a thicker sauce is preferred.

• 2 cups dry black beans
• 4 cups water
• 1 large green pepper, chopped
• 1 onion, minced
• 2 cloves garlic, minced
• 2 T olive oil
• 1 bay leaf
• 3 oz chopped smoke turkey or ham
• 1/2 tsp pepper
• 4 T cilantro, chopped

Steps

1. Wash beans thoroughly and let stand in the water overnight.
2. Simmer the beans in the same water for 1 hour over a low heat.
3. Add the onion and half of the garlic and green pepper.
4. Add the bay leaf and pepper. Simmer for 1 hour.
5. Saute the ham in the olive oil. Add the rest of the garlic and green pepper. Cook 2 minutes.
6. Add the ham mixture to the soup. Mix thoroughly.
7. Garnish with cilantro.

• 5-6 very ripe bananas
• 2 cups brown sugar
• 3 cups flour
• 4 eggs
• 1/2 cup vegetable oil
• 1 T baking powder
• 2 cups butter milk, light cream or plain yogurt
• 1/2 cup walnuts, chopped

Steps

1. Preheat oven to 325F.
2. Puree the bananas.
3. Add sugar and eggs.
4. Combine the flour and baking powder.
5. Fold in the flour alternately with the buttermilk until it becomes a thick smooth batter.
6. Stir in walnuts.
7. Pour dough into 2 small greased loaf pans, filling half full.
8. Bake 1 to 1-1/2 hours or until a knife inserted in the centre comes out clean.

Ingredients

• 2-3 large tomatoes
• 2 onions
• 1 medium cucumber
• 1 medium green pepper
• 5 oz pimento
• 2 cups tomato juice
• 3 T chives to garnish
• croutons to garnish

Steps

1. Use a blender to puree half of ingredients: tomatoes, onions, cucumber, peppers, pimento, and tomato juice.
2. Finely chop the other half of the vegetables.
3. In a large bowl or jug, mix the puree with the remaining tomato juice. Chill for 2 hours.
4. Pour the soup into chilled bowls and add 2-3 T of chopped vegetables to each bowl. Sprinkle with chives and croutons.

• 1-1/2 lbs cream cheese
• 1/3 cup light brown sugar, loosely packed
• 2 T cream
• 1/4 cup flour
• 3 T cup orange juice concentrate
• 2 eggs
• 2 egg whites
• 1/4 cup sugar
• 1 T water
• 1 cups mandarins, drained
• 1/4 cup apricot jelly
• graham cracker pie crust

Steps

1. Preheat oven to 325F.
2. Combine the cream cheese, flour and brown sugar. Mix well.
3. Slowly blend in the cream and whole eggs.
4. In a separate bowl, beat the egg whites to soft peaks then slowly blend in the sugar.
5. Fold the egg white mix into the cream cheese.
6. Grease a deep cake pan. Press the graham cracker crust into the bottom of the pan.
7. Pour in the cheese batter.
8. Stand the cake pan in a large pan half filled with water.
9. Bake for 1-1/2 hours or until a knife inserted in the centre pulls out clean.
10. Cool cake. Turn out of mold and flip so graham cracker crust in underneath.
11. Arrange mandarins decoratively on the top. Glaze with apricot jelly

• 2 oz smoked turkey ham
• 1 small onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 2 litres chicken stock
• 6 oz dry lentils
• 2 potatoes, diced
• 1/2 tsp pepper

Steps

1. Soak the lentils in cold water overnight
2. In a skillet, saute the vegetables (except potatoes), with the ham.
3. Add lentils and the stock.  Bring to boil.
4. Simmer for 30 minutes, skimming off the foam as it forms.
5. Add potatoes. Simmer another 10 minutes.

• 2 lbs beef tenderloin, cut in cubes
• 3 T margarine
• 1/4 cup shallots, sliced fine
• 1 cup mushrooms, sliced
• 2 cups gravy
• 1/4 cup vegetable oil
• 2 oz sour cream
• 2 oz 18% cream
• 1 T paprika
• 1/2 tsp black pepper

Steps

1. Saute the beef in the margarine.  Set aside.
2. Use the same skillet to saute the shallots for 3 minutes.
3. Add mushrooms and saute for 3 more minutes.
4. Add the brown gravy. Simmer for 10 minutes.
5. Add the meat and stir well.
6. Stir in the cream and simmer until creamy.

• 1 lb pears, poached or canned, drained
• 2 tsp cinnamon
• 1/4 cup raisins
• 1/4 cup honey
• 3 T rum
• 16 oz  phyllo dough
• 3  T unsalted butter, melted

Steps

1. Preheat oven to 375F.
2. Cut pears into cubes and mix with cinnamon and raisins.
3. Heat honey in a pan. Stir in the pears. Simmer until reduced 1/3.
4. Add rum. Remove from heat. Cool and refrigerate.
5. Heat the butter.
6. Place 3 layers of dough on a clean surface, using a pastry brush to wipe each with butter.
7. Cut off a large square. Cover the remaining dough with a damp cloth to prevent it drying.
8. Place a small scoop of pears in the centre of the phyllo square.
9. Fold the corners of the pastry together and pinch shut.
10. Brush with butter.
11. Bake for 5-7 minutes.

Ingredients

• 1-1/2 lbs fettuccine pasta
• 6 T butter
• pepper
• 3/4 cup 18% cream
• 1 egg yolk
• 6 T Parmesan cheese, grated

Steps

1. Cook the fettuccine until it is al dente.
2. Melt butter in a skillet and add the fettuccine. Toss gently between 2 forks until the pasta is well-coated.
3. Combine the cream and egg yolk. Pour into the fettuccine.
4. Sprinkle with cheese and pepper. Blend well and serve immediately.