MINOTA HAGEY RESIDENCE

COOKBOOK
WINTER, 2001
 World's Greatest Pancakes

This recipe is good for about 3-4 people - I sometimes make a half-batch for me,
and always have leftovers, which are great if thrown in the toaster the next day.
Enjoy!

Ingredients:

1 ½ cups flour
3 tsp baking powder
½ tsp salt
3 tbsp sugar
1 egg
3 tbsp melted butter (or canola oil)
¼ tsp vanilla
1 ¼ cups milk

• Put the frying pan on the stove and turn to medium heat now if you mix fast, or
half way through if you're a bit slower.
• Mix and sift dry ingredients (flour, baking powder, salt, sugar).
• In a separate bowl, beat egg, add milk, butter, and vanilla.
• Make a well in the centre of the dry ingredients and gently add the wet
ingredients to the centre of the dry ingredients. Add fruit if desired (mashed
bananas, blueberries, strawberries, apples, whatever you’ve got)
• Using only a bare minimum of mixes (15 or 20 stirs with a wooden spoon),
combine the ingredients. It will look like there are a patches of unmixed stuff,
but that's okay. If it looks really dry, add a bit more milk.
• Fry these babies on your non-stick frying pan.

Submitted by: Cathy Schneider

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 Grilled Corn Bread

Ingredients:

1 cup yellow cornmeal

1 cup all-purpose flour
¼ cup sugar
1 tbsp baking powder
½ tsp salt
2 eggs
1 cup milk
¼ cup butter, melted (not margarine)

• In bowl, combine cornmeal, flour, sugar, baking powder, and salt.

• In separate bowl, beat eggs until frothy; beat in milk and butter. Add to dry
ingredients, mixing well.
• Pour into greased 8-inch square cake pan.
• Bake in 350 F oven for about 30 minutes (or until cake tester comes out clean).
• Let cool slightly in pan.
• Cut into squares; split squares in half horizontally.
• Grill for about 4 minutes, turning once, or until lightly golden and toasted. Serve
warm.

Submitted by: Elaine Grosvenor

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 Easy Layered Nacho Dip

A potluck FAVOURITE!

Ingredients:

1-2 packages of light Philadelphia Cream Cheese (non-flavoured)

Sour Cream (non-fat if you want to be healthy)
A jar of your favourite salsa (mild, medium or HOT!…whichever way you like it!)
Grated cheddar cheese
OPTIONAL:
Diced tomatoes
Shredded lettuce

In a shallow glass dish:

• Place cream cheese (about ½ inch thickness) in the bottom of the dish.
• Spread a layer of sour cream over the cream cheese.
• Next spread a generous layer of salsa over the cheese and sour cream.
• If you are using lettuce and tomatoes, place them in next.
• Top the layers with the shredded cheddar cheese.
• Serve with a heaping bowl of nacho chips

Submitted by: Matt Iley

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 Curry Lentil Soup

This soup is very tasty and easy to make. If you are cooking for one, you can make
half of the recipe and you’ll have enough for leftovers.

Ingredients:

1 large onion
3 cloves garlic
1 tbsp curry powder (more, if you like)
5 cups of vegetable or chicken broth
1 cup dry red lentils (rinsed)
3 carrots
3 stalks celery
14 oz can crushed tomatoes

• Put chopped onion, crushed garlic, curry powder and broth in a large pot, cover
pot and bring to a boil.
• Add the lentils, diced carrots and diced celery to the pot.
• Cover pot and simmer on low heat for about 25 minutes.
• Add the canned tomatoes at the end.

Submitted by: Caroline Silverman

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 M.K.’s Not-so-Authentic Hot & Sour Soup

I found this recipe over 6 years ago and have modified it so much that when I had
to write it down, I had forgotten what the original recipe looked like. The amount
of hot & sour will vary according to what you like. I like to add quite a bit of chili
paste and oil because I’m just a spicy gal! If you want a low-fat version, just omit
the chili oil and use egg whites instead of the whole egg. Have fun!

Ingredients:

3 tbsp cornstarch
¼ cup water
6 cups chicken stock
10 shiitake mushrooms, thinly sliced
½ lb tofu, in ½ inch cubes
1 thinly sliced onion
1 can sliced bamboo shoots
3 tbsp red wine vinegar
2 tbsp soya sauce
½ tsp pepper
1 tbsp sesame oil
½ tsp hot chili paste
2 tbsp hot chili oil
1 egg beaten, (or 2 egg whites)
3 green onions, thinly sliced

• Combine cornstarch and water and set aside.

• In a big pot, combine stock, mushrooms, tofu, bamboo shoots and onions. Bring
to a boil and cook for 3 minutes.
• Add vinegar, soya sauce, pepper, sesame oil, chili paste, and chili oil. This is the
point at which I taste the soup and add more hot & sour if needed.
• While the soup is boiling, stir in cornstarch mixture slowly to soup. Cook until
slightly thickened (this should not take long).
• Slowly add egg and remove from heat.
• Garnish with green onions.
Submitted by: M.K. Low

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 Elaine’s Salad

Ingredients:

1 cup pearl barley

2 cups cooked brown rice
2 cups canned black beans
2 cups canned red kidney beans
2 cups canned corn niblets
1 cup chopped green onions (or red onion)
2 chopped red peppers
½ cup chopped fresh parsley (preferably curly)

Dressing:
½ cup red wine vinegar
2 cloves garlic, minced (or more, depending on your taste)
2 tsp chili powder
1 tsp salt
½ tsp hot pepper flakes
½ tsp black pepper
1 cup olive oil

• In a saucepan, bring 4 cups water to a boil; stir in barley.

• Reduce heat to medium-low; cover and simmer for about 40 minutes or until
tender. Let cool.
• In a large bowl, combine barley, rice, beans, corn, onions, red pepper and
parsley.

Dressing:
• In a small bowl, whisk together vinegar, garlic, chili powder, salt, hot pepper
flakes and pepper; whisk in oil.
• Pour over salad and toss well.

Submitted by: Elaine Grosvenor

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 Potluck Bean Salad

This is a really good salad (and very healthy too) that even non-bean lovers like. It
makes a lot, so you can cut the recipe in half or make the whole thing and invite
friends for dinner. It’s also great for potlucks.

Ingredients:

Salad:
1 can each of chickpeas, black beans and dark red kidney beans (rinsed)
1 can of corn niblets
¼ red onion
2 peppers of different colours
3 stalks celery

Dressing:
¼ cup red wine vinegar
½ cup olive oil
1 tbsp dijon mustard
1 tbsp dried basil
½ tsp hot pepper sauce
½ tsp ground black pepper
1 crushed garlic clove

• Combine all the salad ingredients in a big bowl.

• Combine all the dressing ingredients in a container and blend with a blend (or
stir very quickly if you don’t have one)
• Put it all together!

Submitted by: Caroline Silverman

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 Garden Salad with Mr. Noodle's Oriental Dressing

The wet and dry dressing can be stored for about a week or two at room
temperature.

Ingredients:

Chopped veggies for garden salad (baby spinach, lettuce, tomatoes, celery, sweet
onion...)

Dry Mix:
¼ cup sliced almonds
¼ cup sesame seeds
One package of Mr. Noodles Instant Noodle (Oriental Flavour)

Wet Mix:
¼ cup vinegar
¼ cup granola oil
¼ cup sugar
3 tbsp soy sauce
Seasoning package from Mr. Noodles

• Crush the Instant Noodle package before opening so the noodles are in small
pieces
• Open the package and take out the seasoning package
• Saute (fry with medium heat and a little oil in the frying pan) almond and
sesame seeds until golden brown
• Put in crushed noodles and stir until mixed. Put in a dry container.
• Heat vinegar, oil, sugar, soy sauce and the seasoning package in a pan on medium
heat. Stir until the sugar and the seasoning dissolve in the mixture.
• Wait until it cools and pour in another dry container.
• Put the veggies on a plate, add some dry mix then pour in some wet mix for
dressing.

Submitted by: Jennifer Chen

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 Dahl and Rice

Boring but true - it's my favorite. This will be enough for two people or one with
leftovers for tomorrow.

Ingredients:

1 cup dry red lentils

1 cup basmati (or other) rice
1 tsp or more of garam masala
½ onion, diced
Patak's Chutney sauce

• Put the rice on to cook in the usual way. The rice takes about 20 minutes and
this is the time you'll need to make the lentils.
• Fry diced onion and lentils together until onion is cooked. The lentils will just
heat up (the more they heat up, the less time they take to cook).
• Add 3 cups of water to the frying pan and the garam masala. Stir.
• Turn the heat down to a simmer and wait patiently until the rice is cooked
and/or the water has been mostly soaked up by the lentils.
• Serve rice and dahl together. Add chutney sauce if you like - I do.

Submitted by: Cathy Schneider

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 Bachelor Pasta

Most guys I know eat this at least twice a week (right Greg?), so I thought it was a
MH cookbook must-have.

Ingredients:

One package of dried pasta - spirals, shells or tubes work best, but it's
your call
One jar of sauce (Ragu, Primo, no name, whatever... )

• Boil the noodles until they are cooked.

• Drain them, pour onto plate.
• Take the jar of sauce DIRECTLY from the fridge or cupboard.
• Pour over noodles.

Enjoy.

CAUTION: Whatever you do, do NOT add any fresh vegetables or spices to the
sauce and UNDER NO CIRCUMSTANCES are you to heat up the sauce in any way.
It just wouldn't be bachelor pasta otherwise. ;)

Submitted by: Cathy Schneider

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 Gourmet Bachelor Pasta

Pasta is very easy to make (this recipe takes less than 10 minutes to make once the
water is boiling), and as such this recipe is made often. True bachelor pasta is
made such that the noodles are cooked in a pot, canned sauce is removed from the
fridge and poured directly over the hot noodles and then the entire thing is eaten
out of the cooking pot (see above recipe). But, this is not true Bachelor Pasta. This
is Gourmet! Everything is done to "taste" that is why there are few measured
ingredients.

This dish serves 4 and keeps well in the fridge covered (but the cheese may
be quite powerful smelling).

Ingredients:

Any type of noodle… I like Fusili or something with pockets to catch the cheese
better
Can of diced tomatoes, drained (or make your own)
¼ cup of olive oil (or canola)
Can of chopped-up mushrooms (optional)
Feta cheese (drain and grate or mash into small pieces)
Parsley (gives it a bit of green color)
Basil leaves (optional)
Salt

• Boil the pasta until done.

• Drain the pasta and mix in the oil, drained tomatoes, feta cheese, and
mushrooms.
• Add the parsley, basil leaves and salt.

Submitted by: Greg McLearn

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 Crunchy Baked Chicken
Ingredients:

Boneless chicken breasts

½ bowl of milk
2 tsp margarine
Crunchy Coating:
¾ cup of Crushed Rice Krispies or Special K
1 tsp sesame seeds
½ tsp paprika
salt & pepper

• Set oven to 375o F

• Pour half a bowlful of milk, and dip chicken breasts in milk.
• Coat the chicken breasts in the Crunchy Coating
• Place in a greased baking dish and dot each chicken breast with 2 tsp margarine
• Bake 15 minutes, or until done – uncovered. Check by cutting into chicken.

Submitted by: Matt Iley

Japanese Chicken Wings

Ingredients:

A bunch of wings
Flour
Oil
¼ cup soya sauce
¼ cup water
¼ cup brown sugar
2 tbsp. vinegar

• Sprinkle wings with flour and oil and then brown wings in oven.
• Mix other ingredients and garlic in a sauce pan until sugar is dissolved.
• Pour over the wings and cook for 1 hr.
Submitted by: Stephanie Jacques

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 Cloved Ham, Baby!

Yes, this is the "Cloved Ham" that got so many inquisitive looks as I was preparing
the cloves. "Greg, what *are* you doing?" It's really easy as most of the work has
already been done for you. Warning! Blackforest ham cooks differently than honey
ham - it tends to dry out more easily and requires more maintenance. The
directions below are for a honey ham - cause we don't need any more maintenance,
eh?

Serves: 5-6 (depends on the size of your ham). This ham keeps quite well in a
covered container in the fridge. You can use the ham for a variety of things. You
can eat it cold with mustard - that's really good!

Ingredients:

A ham - uh, yep.

Whole cloves (found in the spice section)
1 cup brown sugar
½ cup (white) vinegar
2 tsp mustard

• Cover a portion of the ham (I do the entire thing, you may not want to) with
cloves set approximately 1 inch apart from one another.
• I stick a knife into the ham to create a slit and then pop in the clove stalk.
• The heads of the cloves must be showing as you want to be able to take out
when you are done. Biting into a clove is yucky.
• Once the cloves are set, place the ham into a pan containing 1 inch of water. I
cover my ham with tinfoil and poke holes through the top to let it breathe.
• Cook it for 1 hour at 350 degrees F. Leave it alone (unless it is a blackforest
ham, and then you have to keep basting it every 15 minutes or so).
• Check the center to see if it is warm/hot - you aren't cooking the ham, you are
heating it as they are generally pre-cooked.
• Drain the water from the pan.
• Now make some sauce. Combine the brown sugar, vinegar, and mustard into a cup
and mix it thoroughly. It smells funny, and you're thinking "vinegar??!", but
trust me it's good once it's on the ham.

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• Pour it onto the ham (I like to cut slits in the ham to allow it to flow into them),
and then throw it back into the oven for another 15 minutes at 350 degrees F.
• Once done, take out all the cloves and enjoy!

Submitted by: Greg McLearn

Marty’s Cabin Chili

Ingredients:

1 ½ lbs. browned ground beef

3 large cans Libby’s red kidney beans
1 large can corn niblets
3 cans tomato soup
1 or 2 medium-size onions
1 large or 2 small green peppers
2 tbsp. brown sugar
2 tbsp. (or more) chili powder

• Cut onions and green peppers into small pieces.

• Cook in vegetable oil for a few minutes before adding the other ingredients.
• Simmer for 1 hour, stirring occasionally.
• Cool slightly, add salt if desired.
Submitted by: Stephanie Jacques

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 Chad's Newfie Cod au Gratin

Recommended: Serve with a shot of Screech.

Ingredients:

1 lb cod fillets
¼ cup butter
¼ cup flour
1 ¼ cups milk
1 tsp salt
pepper to taste
1 small onion
½ cup breadcrumbs
grated cheddar cheese

• Preheat oven to 375 F.

• Place layer of cod in greased baking dish.
• Melt butter in saucepan.
• Stir in flour until smooth and remove from heat.
• Stir in half the milk.
• Return to heat and stir.
• Gradually add remaining milk, salt, pepper and onion. Cook, stirring constantly,
until thickened.
• Pour sauce over fish. Sprinkle with breadcrumbs and cheese.
• Bake at 375 F for 30 minutes.

Submitted by: Chad Hayward

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 Chen's Lunch Delight!

This is a simple recipe that only takes 15 minutes to cook and covers many food
groups in just one pot! The first part can be prepared beforehand, stored in the
fridge and microwaved when needed.

PART 1
Ingredients:
½ lb ground pork or beef (this can be replaced with hard tofu if vegetarian)
5 mushrooms (washed and diced)
soya sauce and pepper
2 tbsp of corn oil

• Heat up the oil in the frying pan

• Fry the mushrooms first and then the ground pork
• Add soya sauce and pepper to taste

PART 2
Ingredients:
1 can of chicken or vegetable broth
A bundle of noodles
1 egg
Chopped veggies (maybe 2 leaves of lettuce or some spinach)
Salt

• Pour chicken or vegetable broth in a saucer pan. Add water to make enough
liquid for the noodles. Boil the liquid.
• Cook the noodles in the broth.
• When it's almost done, drop in the veggies and egg until cooked (~3-4 min on
high heat). Do not stir after the egg is put in. You want the egg to quietly sit in
a corner and happily solidify.
• Add salt to taste
• Scoop noodles, cooked egg, veggies into a big bowl. Add the mushroom/meat
mixture on top.
• Pour the broth on top...mmm…yummy!!!
Submitted by: Jennifer Chen

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 Matt’s Favourite Apple Crisp

Ingredients:

6-8 apples sliced & peeled

½ cup white or brown sugar
1 tbsp flour
1 tsp cinnamon
¼ tsp salt

Topping:
¾ cup flour or rolled oats
1 cup brown sugar
¼ cup melted butter

• Combine sugar, flour, cinnamon and salt and mix with sliced apples.
• Put all in greased baking dish and cover with topping mixture. (Roll it into
crumbs)
• Bake 375o F for 30 minutes until brown on top and apples are soft.
• Serve with vanilla ice cream for added enjoyment!

Submitted by: Matt Iley

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 Greg’s Apple Crisp

Unfortunately, there is no little story to go with this one, except to say that it is
one of my favorite desserts, and it was the first recipe that mom sent to me when
I got here. :-)

This dessert keeps reasonably well for a couple of days covered and serves 5-6.
Ice cream is a nice topper.

Mom additionally adds some pointers:

Every oven is different so keep an eye on it so it doesn't burn.
I use a pan about 8x8 inches square and 2-3 inches tall. You
can multiply the ingredients to suit the specific number of
people. It isn't a recipe that needs to be specific, and works with
approximate measurements.

Ingredients:

6 medium sliced apples

¼ cup white sugar
½ teaspoon cinnamon
¾ cup brown sugar
1 cup flour
½ cup margarine

• Grease the pan with margarine or with cooking spray.

• In a shallow pan, spread the sliced apples.
• In a separate bowl, combine flour, sugars, and cinnamon. Mix well... I usually use
clean hands!! [--mom].
• Add margarine to the mixture and mix (with hands) until
loose and somewhat lumpy.
• Cover the sliced apples with the lumpy mixture and bake in oven at 350F for
about 35 minutes.

Submitted by: Greg McLearn

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 Froth Lover’s Hot Chocolate

With the cold, snowy weather that we’ve had this year, I like nothing more than to
come home to Minota Hagey, sit in front of the television with my blanket and
drink a nice cup of hot chocolate. It’s simply spiritual bliss!! You’re probably
thinking that anyone can make a decent cup of hot chocolate. Decent? Yes.
Heavenly? No. I have decided that the time has come to let you in on my hot
chocolate secret and you will realize that your life has not been complete until now.
The secret is in the FROTH my darlings.

Ingredients:

Hot chocolate mix (any brand will do but I prefer Equality/President’s Choice with
marshmallows.)
Skim milk (I always buy Neilson but it all comes from the same place, folks!)
Teaspoon
Nice, cozy-looking mug
Kettle
Water

• Fill up your kettle with tap water and plug it in to an electrical socket.
• Wait for the water to boil.
• In the meantime, get out your mug and pour 4 heaping teaspoons of the hot
chocolate mix into the mug. Make sure you get some marshmallows onto that
spoon. YUM!
• This is the important part so pay attention: pour the milk into your mug and stir
the mixture continuously for approximately 25 seconds. How much milk you ask?
Enough so that it looks as if you have moist mud in your cup (pardon the terrible
imagery.)
• Once the water has boiled, unplug the kettle. You will know that it has boiled if
your kettle has whistled or if steam is permeating throughout the room.
• Slowly and calmly pour the hot water into the mug that has the milk-chocolate
mixture while stirring vigorously for 58 seconds.
• VOILA!! See that frothy layer of milky chocolate at the top of your mug? Does
that not make life worth living?
Submitted by: Daniela Friedman

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 Sex in a Pan

One of my favorite activ... I mean desserts - the name is enough to make

conversation! I got this recipe from a family member at a reunion - the same
person who showed me how to make Death by Chocolate.

Serves 6-8 (although 2 is always better. :-) This dessert keeps well in a covered
dish in the refrigerator.

Ingredients:

BOTTOM
½ cup margarine
2 tsp white sugar
1 cup flour
½ cup chopped walnuts

TOP
8 oz cream cheese
1 cup icing sugar
1 pkg. chocolate pudding
1 pkg. vanilla pudding
Milk to make the pudding mixes (~ ¾ cup per mix - which is less than the pudding
mix asks for - you want it a bit thicker).

BOTTOM
• Mix all of the ingredients in the BOTTOM together well and bake it at 325
degrees F for 30-35 minutes (or until light brown).
• Note that the mixture will be loose (since there is only margarine holding it
together - and not much at that).
• Allow to cool.

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TOP
• Blend the cream cheese and icing sugar together.
• Spread some over the baked crust (I say some, since you are going to be
layering).
• Now you can do one of two things here - they both taste great:

1. Make the puddings separately, OR

2. Mix the contents of the puddings together (but use the amount of milk for
both puddings!)

• Allow the puddings to sit (do this while the crust is baking) until they are
pudding-like.
• Now, layer the pudding(s) and cream cheese mixture as many times
as you want.
• Put whipped cream on the top (perhaps some fruit, too?)
• Chill overnight.

Submitted by: Greg McLearn

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 The Alex Surprise

You’ll find this simple dish both delightful and enjoyable.

Ingredients:

A pinch of salt and pepper

1 clove garlic
1 small onion
½ pound of ground beef
500 g of Swiss cheese
1 pack of rice paper
half a dozen sausages
a jar of pasta sauce
brie
1 bottle of vodka
4 slices of bread
coffee grounds
1 oven
1 toaster
1 stove
1 telephone

• Bring some water to a boil and add the salt and pepper.
• Add a shot of vodka, then drink a shot of it for fortitude.
• Add the sausages and the pasta sauce, and slowly stir in the onion and ground
coffee. Stir until your eyes stop watering, then slowly mix in the Swiss cheese
and have 2 more shots of vodka for extra fortitude.
• Use the phone to leave a rude and abusive message on your advisor’s answering
machine.
• Pop 2 slices of bread in the toaster, then unplug it and put it into a preheated
oven at 475 degrees for 30 minutes.
• Crumble the other two slices of bread, and sprinkle them into the pot on the
stove, add a splash of vodka, and then drink another shot.
• Use the phone to leave an extended message apologizing for the last one on the
machine of a different professor in your department.

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• Have another shot of vodka.
• Grind up the clove of garlic and spread it on your tongue so that your breath
smells bad enough to repel people inclined to ask what you’re doing.
• This may seem harsh, but it will avoid many awkward conversations.
• Take a liberal swig of vodka, then use a frying pan to brown the ground beef.
• Sprinkle it into the toaster, and spread half the content of the pot evenly over
it, then cook a further 20 minutes at 500 degrees.
• If you’re hungry, it’s best to use the phone to order a pizza at this point.
• Shred the rice paper and drop it out the window. See how it looks pretty like
snow.
• Pour the contents of the toaster into the trash, as it should be quite
unpalatable by now, then drop the phone into the pot on the stove and bring to a
steady boil.
• Compose a note apologizing to other residents for the mess, and leave them the
brie as a peace offering.
• Down the rest of the vodka, then jam your fingers into an electric socket
repeatedly before your advisor has a chance to check his/her messages. At this
point, shouting “surprise” is optional.

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