2015 - George Felfoldi - (Ebook - Cooking) Good Food and Art Cookbook, 407 Pages PDF

GOOD FOOD
AND ART
COOKBOOK
By
George F. Felfoldi
2015, George F. Felfoldi
GOOD FOOD
AND ART
COOKBOOK
COPYRIGHT INFORMATION
2015, George Felfoldi
Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
TABLE OF CONTENTS
Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
Paintings And Art By
Chapter 1 Soups & Stews
Chapter 2 Main Dishes
Chapter 3 Breads & Baked Goods
Chapter 4 Salads And Cole Slaw
Chapter 5 Desserts
Chapter 6 Drinks & Punch
Chapter 7 Dips And Spreads
Chapter 8 Kitchen Tips & Household Tips
Chapter 9 Art Gallery
DEDICATION
I would like to dedicate this e-Book
To my late mom and dad and
And also to all my readers
And friends.
THIS BOOK IS TO YOU ALL.

SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.
The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. P.K. Fung, M.D.
Sun Life Financial
Toronto General Hospital
Toronto Western Hospital
Margaret Felfoldi, RNA
HI-RISE News
24hr News Media
Toronto Sun News Media
QCC Trillium Magazine
Tonic Toronto Magazine
ABOUT THE AUTHOR
George F. Felfoldi
Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.

George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:

Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children.
OTHER BOOKS BY
THE AUTHOR
2006
Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate
2007
The Healing Powers Of Blueberries

AMD Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldis :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health
The Gnomes In Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons
2008
The Healing Powers of Mangos

The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology
Angel Light Bible Studies (A complete 22 lesson course)
Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other Gods Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry
2009
The Science of Mind Transformation

A New Look at Scheurmanns Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us
2010
The Devil And His Demons :Activities, Facts & Evidence
2012
Bed Bugs In The Woodwork
The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey
2014
The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves
2015
The New Age Cookbook

From My Table Cookbook
Tranquility Of Mind :Modern Lyrics And Poetry
Good Food And Art Cookbook
PAINTINGS AND
ART BY
MARGARET FELFOLDI (ADIT)
Toronto, Ontario, Canada.
PLEASE NOTE
That the cover page and chapter Pages 1, 2, 3, and art
gallery are paintings and art work done by this Toronto Artist
and all her work , she holds the (c) copyrights.
ALL HER WORK IS GREATLY APPRECIATED
IN CREATION OF THIS COOKBOOK.
CHAPTER
SOUPS AND STEWS

HUNGARIAN BEANS AND
CARROT SOUP
INGREDIENTS:
. 2 tsp vegetable oil

. 2 onions, chopped
. 4 cloves garlic, minced
. 1 tbsp minced fresh ginger
. 5 large carrots, peeled and chopped
. 3 stalks celery, chopped
. 2 potatoes, peeled and chopped
. 2 tbsp tomato paste
. 2 tsp Hungarian red paprika
. 3 cups vegetable broth

. 2 cups water
. 1 can (14 oz) red kidney beans
. 3 tbsp fresh chopped cilantro
. Hot pepper sauce (optional)
METHOD:
1. In a soup pot, heat the oil over medium heat and cook
onions, garlic, ginger for 3 minutes or until softened. Stir
in carrots, celery, potatoes, tomato paste and paprika.
2. Pour in broth and water; bring to a boil. Reduce heat;
cover and simmer for about 45 minutes or until potatoes
and carrots are very tender.
3. Using a blender or ladle into blender, puree soup in
batches until smooth. Stir in beans and cilantro and heat
through.
4. Serve in deep bowls and drizzle with hot sauce, if you
desire.
CREAMY CAULIFLOUR SOUP
MAKES: 4 servings
INGREDIENTS:
. 4 cups cauliflower, coarsely chopped
. 1 tbsp butter
. 2 medium onions, chopped
. 1 tbsp flour
. 4 cups reduced salt chicken stock
. 1/4 tsp, grated nutmeg
. 1 cup milk (1%)
. Salt and pepper to taste
METHOD:
1. In a large saucepan or Dutch oven, melt the butter over
medium high heat and saute onions until softened, about
5 minutes. Add flour and stir constantly for 1 minute.
2. Add the chicken stock, stirring constantly until mixture
comes to a boil. Reduce heat, adding cauliflower and
nutmeg; partially cover and let simmer for 30 minutes or
until cauliflower is very tender.
3. Remove from heat, let cool slightly and process in a
blender until mixture is smooth.
4. Return to saucepan, add milk and reheat to serving
temperature. Season to taste with salt and pepper.
NEED MORE
COFFEE
PLEASE.
CREAM OF CARROT
AND RUTABAGA SOUP
MAKES: 10 servings
INGREDIENTS:
. 4 cups carrot, peeled and sliced
. 4 cups rutabaga, peeled an cubed

. 3 onions, chopped
. 3 tbsp butter
. 8 cups chicken broth
. 2 russet potatoes, peeled and cubed
. 3 tbsp maple syrup
. 1 tbsp Hungarian paprika
. 1/4 cup (35%) cream
. Salt and Pepper, to taste
METHOD:
1. In a large pot, cook carrots, rutabaga and onions in
butter, 5 minutes without browning.
2. Add the broth, potatoes, paprika, and maple syrup. Bring
to a boil. Cover and let simmer for about 25 minutes or
until the vegetables are tender.
3. In a blender, puree the soup until it is smooth. Add the
cream. Season with salt and pepper. Serve hot in cups.
YOU ARE WHAT YOU EAT,

AND YOU ARE
WHAT YOU THINK.
FRANKLIN'S CREAM OF BROCCOLI SOUP
INGREDIENTS:
. 1 (10 oz) package frozen chopped broccoli
. 1 (10.75 oz) can condensed cream of mushroom soup

. 1 1/4 cups milk
. 8 oz processed cheese food (eg. Velveeta)
. Salt and black pepper, to taste
METHOD:
1. Prepare the broccoli according to package directions.

Drain off the excess water.
2. Add the cream of mushroom soup and 1 can of milk to
broccoli. Stir and heat thoroughly on low.
3. Add the cheese, stirring until melted. Add salt and
pepper to taste. Your soup is ready to serve.
FRESH CREAM OF CARROT SOUP
READY IN: 75 minutes

COOKING TIME: 40 minutes
PREP TIME: 20 minutes
INGREDIENTS:
. 1/4 cup butter, cubed
. 2 1/2 cups carrots, sliced
. 2 large potatoes, peeled and cubed
. 1 cup onions, chopped
. 2 stalk celery, chopped
. 1 tsp ground ginger
. 1/2 cup heavy whipping cream
. 1 tsp Hungarian paprika

. 1/2 tsp salt
. 1/8 tsp ground black pepper
METHOD:
1. Heat the butter in a Dutch oven over medium heat; add

the carrots, potatoes, onion, celery, chicken broth,
paprika and ginger.
2. Cover and cook, stirring occasionally, until the vegetables
are tender, about 30 minutes. Uncover to cool for 15
minutes.
3. Transfer the soup in batches to a food processor or
blender; blend until mixture is smooth.
4. Return soup to the Dutch oven; stir in cream. Add salt
and black pepper; cook over low heat until heated
through, about 10 minutes.
CREAM OF MUSHROOM SOUP

INGREDIENTS:
. 1 lb fresh mushrooms
. 1/4 cup margarine (or Butter)
. 6 green onions, thinly sliced
. 4 cloves garlic, chopped
. 1 tsp fresh thyme, chopped
. 4 cups vegetable broth
. 1 cup light cream
. Salt and pepper, to taste
. 1 sprig fresh thyme leaves

. 1 tbsp fresh chives, chopped
METHOD:
1. Thinly slice the mushroom caps, discarding the stalks.

2. Melt the butter in a heavy based pan and cook the
onions, garlic, and thyme, stirring, for 1 minute, or until
the garlic is golden. Add the mushrooms and salt and
pepper. Cook for 3 to 4 minutes, or until the mushroom
just softens. Add flour and cook, stirring for 1 minute.
3. Remove from the heat and add the stock, stirring
constantly. Return to the heat and bring to a boil, stirring.
Reduce the heat and simmer gently for 2 minutes, stirring
occasionally.
4. Whisk the cream into the soup, then reheat gently,
stirring. DO NOT allow the soup to boil.
5. Season with salt and pepper, and garnish with the
chopped chives and thyme.
FRANKLIN'S CREAMY CHICKEN STEW

INGREDIENTS:
. 1 tbsp olive oil

. 1 medium onion, chopped
. 3 medium carrots, chopped
. 2 large rib celery, chopped
. 1 1/4 lbs boneless, skinless chicken breasts
. 2 medium potatoes, peeled and cut into 1/2 inch cubes
. 4 tbsp butter, softened
. 1/4 cup all purpose flour
. 2 egg yolks
. 1/2 cup half-and-half
. 2/3 cup frozen peas
. 1 tsp salt
. 1/2 tsp black pepper
METHOD:
1. Warm the oil in a large soup pot over medium heat. Add
the onions, carrots, and celery. Cook until the vegetables
are tender, about 6 minutes. Add the broth, chicken, and
potatoes; cover and bring to a gentle simmer over high
heat. Uncover, reduce the heat to low, and poach at a
bare simmer until the chicken is no longer pink in the
center, about 15 minutes.
2. Remove the chicken to a cutting board to cool.
3. Meanwhile, in a small heatproof bowl, use a fork to stir
together the butter and the flour into a smooth paste.
Gradually stir the paste, a few bits at a time, into the
stew and simmer over low heat until the stew thickens, 3
to 4 minutes. Cook over low heat for 1 minute.
4. Cut the chicken into bite-size cubes and stir them into the
stew along with the peas, salt and pepper. Heat through;
serve.
MY DAY STARTER.
SOUTHWEST CHICKEN SOUP

COOK TIME: 15 minutes
. 6 corn tortillas, cut into 1/2 inch wide strips

. 1/2 tsp chili powder
. 1/4 tsp salt
. 1 tbsp olive oil
. 6 oz boneless, skinless chicken thighs, cut in 1/4 inch pieces
. 1 large green bell pepper, chopped
. 1 jalapeno pepper, seeded and chopped
. 1/2 cup onions, chopped
. 1 can (14 oz) diced tomatoes, drained

. 1 can (14 oz) chicken broth
. 1/4 cup water
. 1 tsp ground cumin
. 1 tsp dried oregano
. 1/4 cup shredded Monterey Jack cheese
. 2 tbsp fresh cilantro, chopped
. 4 lime wedges
METHOD:
1. Preheat oven to 400 F.

2. Place tortilla strips on a baking sheet, coat with cooking
spray, and sprinkle with chili powder and pinch of salt.
Bake until crisp, about 6 to 8 minutes.
3. Meanwhile, heat oil in a medium saucepan over medium
heat. Saute chicken thigh pieces until lightly browned, 1
to 2 minutes. Add bell peppers, jalapeno peppers, onion,
garlic, and cook until the onions are tender, 2 to 3
minutes. Stir in tomatoes and cook for 1 minute.
4. Put all your remaining ingredients in and bring to a boil
over high heat. Divide soup among bowls and top with
tortilla strips, cheese, and cilantro.
5. Serve with lime wedges for squeezing.
CAFE MOCHA.
TURKEY NOODLE SOUP

INGREDIENTS:
. 12 oz turkey breast cutlets, cut into 1/2 inch pieces
. 1/2 tsp salt
. 1 tsp poultry seasoning
. 1 tbsp canola oil
. 1 large onion, finely chopped
. 3 carrots, chopped
. 3 ribs celery, chopped
. 9 cups turkey broth (or chicken broth)

. 2 bay leaves
. 3 oz (1 1/2 cups) fine egg noodles
. 1/4 cup fresh parsley, chopped
. 1 Loaf flat bread, cut into wedges.
METHOD:
1. Season the turkey pieces with the salt, pepper and

poultry seasoning. Heat the oil in a large soup pot on
medium. Add the turkey and cook, turning now and then,
until browned all over, 5 minutes. Remove and set it
aside. Add the onions, carrots, and celery to the pot and
cook until they begin to soften, 6 to 8 minutes. Add the
broth and bay leaves.
2. Cover and bring the broth to a boil over high heat; then
reduce the heat to medium low. Simmer gently, partially
covered, until the carrots are tender and the flavors
blend, about 30 minutes.
3. Add the noodles, parsley, and reserve turkey and simmer
gently, partially covered, until the noodles are tender,
about 5 minutes. Remove the bay leaves before serving.
4. Ladle the soup into bowls and serve with the bread
wedges for dipping.
MY DAY STARTS WITH

A CUP OF COFFEE.
CORN CHOWDER WITH POTATOES

INGREDIENTS:
. 2 cups corn nibbles (canned or fresh)
. 1 1/2 tsp vegetable oil
. 1 1/2 tsp garlic, finely chopped
. 1/2 cup red bell peppers, chopped
. 1 cup potatoes, peeled and diced
. 2 1/2 cup chicken stock
. 1/2 tsp hot chili sauce (or finely chopped jalapeno pepper)
. 2 tsp all purpose flour

. 1 cup canned evaporated milk (2%)
. Pinch of salt and pepper
. 3 tbsp parsley, chopped
METHOD:
1. Lightly coat a nonstick skillet with cooking spray and set

over medium heat. Saute the corn for about 8 minutes,
stirring often until lightly browned. Puree half of the corn
in a small food processor. Combine the pureed corn with
the whole corn in a small bowl and set aside.
2. Add the oil to a large, nonstick pot and set over medium
heat. Add the onions and garlic and saute for about 4
minutes.
3. Add the red pepper and saute for another 2 minutes. Add
the potato, stock, chili sauce and the corn mixture. Bring
to a boil, then reduce the heat to low and simmer,
covered, for about 15 minutes or until the potatoes are
tender.
4. Whisk together the flour and milk in a small bowl and
gradually add to the soup. Add the salt and pepper,
simmer, stirring occasionally for 3 minutes or until
slightly thickened and heated through.
5. Serve in bowls, and garnish with parsley.
SOMETHING SMELLS
GOOD IN THE
KITCHEN.
CREAMY HOMESTYLE BROCCOLI SOUP
INGREDIENTS:
. 3 medium peeled broccoli stalks, and florets (about 6 cups)
. 3 cups water
. 1/2 cup parsley, chopped

. 1 tsp salt
. 1/2 tsp crushed dried rosemary
. 1 tsp dried thyme
. 3 tbsp olive oil
. 3 tbsp brown rice flour (optional)
. 2 cups milk
. Fresh ground pepper
METHOD:
1. Peel broccoli stems and chop florets into small pieces.
Place into water and bring to a boil. Reduce heat and let
simmer until tender.
2. With a slotted spoon, remove one cup of broccoli florets.
Set aside.
3. Place remaining broccoli, liquid, parsley, thyme,
rosemary and salt in blender and puree until smooth. Set
aside.
4. White sauce: Heat the olive oil in a soup pan. Add flour
and cook on low for 10 minutes. Stir in milk with a whisk,
bring to a boil then simmer until thickened, stirring
constantly with the whisk.
5. Stir in broccoli puree and florets. Adjust salt if needed,
and add pepper to taste.
6. Heat gently (don't boil). Serve right away.
RED PEPPER AND
TOMATO SOUP
This soup is delicious when it is served hot. Or at room

temperature or when it is chilled.
NGREDIENTS:
. 3 sweet red peppers, quartered
. 3 tomatoes, halved lenthwise
. 5 cloves garlic, peeled
. 1 large onion, cut in thin wedges
. 2 tbsp olive oil
. 1/2 tsp salt
. 1l2 tsp dried thyme
. 1/2 tsp rosemary
. 1/2 tsp basil

. 2 tbsp balsamic vinegar
. Sour cream and fresh Basil leaves
METHOD:
1. Place pepper and tomatoes, cut side up, on a large foil-

lined baking sheet; add garlic and onions.
2. In a small bowl, combine oil, salt, thyme, rosemary, basil
and pepper; brush over vegetables. Roast on bottom rack
of 450 F. Oven for 50 to 60 minutes or until tender and
slightly charred. Let cool for 30 minutes or until cooled
enough to handle. Slip skins off peppers and tomatoes.
3. In a blender or food processor, in batches, puree
vegetables with ant juice and some of the broth until
smooth.
4. Transfer to large saucepan; add vinegar and any
remaining broth.
5. Serve at room temperature or heat until hot.
6. Garnish each serving with swirl of sour cream and basil
leaves.
DECAF
CHAPTER
MAIN DISHES
HUNGARIAN HONEY CHICKEN
MAKES: 4 servings
INGREDIENTS:
. 3 tbsp liquid honey
. 1 tbsp Dijon mustard

. 1 tsp butter
. 2 clove garlic, minced
. 8 skinless, boneless chicken thighs, trimmed of fat.
METHOD:
1. In a small bowl, stir together honey, mustard, butter,

paprika and garlic.
2. Place chicken thighs in a single layer in a 8 x 8 inch baking
dish. Pour honey mixture over top and turn chicken so
that it is completely covered.
3. Cover with foil and bake for 20 minutes. Remove foil and
bake for an additional 20 minutes or until juices run clear
and internal temperature reaches 170 F. Remove chicken
to warm platter.
4. Place remaining sauce into a small saucepan and boil
over medium heat until the sauce thickens, about 3
minutes. Pour sauce over chicken and serve with rice.
Garnish with a sprig of parsley or fresh coriander.
MY LIFE-SAVER.
THE LUCK OF THE IRISH,
IRISH SHEPHERD'S PIE
MAKES: 4 to 5 servings
TOTAL TIME: 30 minutes or less
INGREDIENTS:
. 4 to 6 slices phyllo pastry

. Extra virgin olive oil
. 1 1/2 lbs ground lamb
. 3 leeks, sliced
. 1 tbsp butter
. 1 large white potato, diced small
. 1 tsp dried rosemary
. 1 tsp garlic powder
. 2 tbsp flour
. 1 1/2 cup water (or dark beer, Optional)

. 2 large carrots, peel into ribbons
METHOD:
1. Turn oven on to 400 F.

2. Oil a baking sheet and take one sheet of phyllo into your
oiled hands. Rub both sides of the sheet with oil and
scrunch into loose balls. Place onto baking sheets and
continue with remaining sheets. Drizzle additional
tablespoon of oil over all pastries before baking. Bake for
10 minutes or just until browned.
3. Meanwhile, brown the ground lamb in a pot over
medium high heat and then empty to drain fat through a
strainer. Set aside. Clean and slice leeks and add to the
same pot with butter over medium heat, stir often. Add
diced potatoes and stir for a couple of minutes. Add
rosemary and garlic powder, stir for one minute. Pour
water into a bowl and stir flour in to dissolve then add to
pot and stir to thicken. Return meat to pot, salt and
pepper to taste.
4. Peel carrots into ribbons, directly into the pot.
5. Cover and simmer for 15 minutes to cook potatoes.
Empty into a pie plate and top with baked phyllo.
I CAN THINK FASTER

WITH A
CUP OF COFFEE.
BRAISED RED CABBAGE
MAKES: 8 servings
PREP. TIME: 30 minutes
INGREDIENTS:
. 1 (3 lb) head red cabbage
. 2 medium-sized onions
. 2 tbsp vegetable oil
. 1/2 to 2/3 cup water
. 3 tbsp vinegar
. 2 tbsp brown sugar
. Salt, to taste
. Freshly ground black pepper
. 2 bay leaves
. Pinch thyme leaf, dried
. 4 dried juniper berries, crushed, if available
. 4 medium-sized apples, peeled and grated
METHOD:
1. Cut the cabbage into quarters, then remove the core and
discard all damaged leaves. Shred finely by hand or in a
food processor. Shred onions.
2. Heat oil in a large saucepan over medium high heat. Add
cabbage and cook for 2 minutes. Stir frequently. Combine
water, vinegar and sugar. Add to cabbage mixture. Add
salt and black pepper to taste, bay leaves, thyme, and
juniper berries.
3. Reduce heat and cook covered for 35 minutes, stirring
occasionally.
4. Stir in the grated apples and cook covered for another 10
minutes. Taste and adjust seasoning.
FLANK STEAK WITH
THAI SAUCE
Flank steak is one of the leanest cuts of meat that you can eat
and is absolutely delicious.
MAKES: 6 servings
INGREDIENTS:
THAI SAUCE:
. 1 cup coconut milk
. 1/4 cup freshly squeezed line (or lemon) juice
. 3 tbsp brown sugar, packed
. 2 tbsp fish (or oyster) sauce
. 2 garlic cloves, minced
. 1 tsp fresh ginger, minced
. 1 tsp hot Asian chili sauce
. 2 tsp cornstarch
. 2 cups onions, sliced
. 2 cups red bell pepper, sliced
GARNISH INGREDIENTS:
. 1/3 cup cilantro (or parsley), chopped
METHOD:
1. To make the sauce; In a large bowl, combine the coconut

milk, lime juice, sugar, fish sauce, garlic, ginger, chili
sauce and cornstarch.
2. In a nonstick skillet spray with vegetable spray, heat the
oil over medium high heat. Cook the onions for 5 to 8
minutes or until they are lightly browned. Add the bell
peppers and saute for 5 minutes. Set aside.
3. In a grill pan or barbecue sprayed with vegetable spray
preheat to high, grill the steak for about 5 minutes per
side for medium rare or just until done to you preference.
4. Add the sauce to the vegetables and simmer for 5
minutes, until slightly thickened. Slice the steak against
the grain and serve with the sauce. Garnish with cilantro.
COME JOIN ME
IN ONE.
FRANKLIN'S SHIPWRECK
CASSEROLE
MAKES: 4 servings
INGREDIENTS:
. 1 large onions, sliced thin
. 3 medium potatoes, sliced thin

. 1 1/4 lb lean ground beef
. 1/2 cup uncooked long grain rice
. 2 cups red kidney beans
. 1/2 cup chopped celery
. 1 can tomatoes, strained through a sieve
. 1 cup boiling water
. Hungarian paprika
METHOD:
1. Butter a 2 1/2 quart (or large) casserole dish.
2. Sprinkle each layer with salt, pepper, and paprika.
3. Layer the casserole (in order) with the potatoes, onions,
celery, ground beef, rice, beans.
4. Combine strained tomatoes with the boiling water and
pour over casserole.
5. Bake in oven at 300 F. For 3 hours.
I NEED COFFEE
TO BETTER
PLAN MY DAY.
DELICIOUS MEATBALLS WITH SWEET
AND SOUR PINEAPPLE SAUCE
MEATBALL INGREDIENTS:
. 3 lbs ground beef
. 3 eggs
. 2 medium onions, chopped finely

. 1 tsp salt
. 1 tsp black pepper
. 1/2 tsp nutmeg
. 2 clove of garlic, minced
. 1 cup of bread crumbs
METHOD FOR MEATBALLS:
1. Combine all of the ingredients, mix well with your hands.

2. Form into about one inch diameter meatballs.
3. Put about 1/4 cup of vegetable oil in a roast pan.
4. Add the meatballs and cook at 350 F. In the oven for
about 1 hour.
THE SAUCE INGREDIENTS:

. 1 small can of pineapple chunks
. 3 tsp cornstarch mixed with the juice
. 1/4 cup soya sauce
. 1 cup brown sugar
. 1/3 cup water
. 1/3 cup wine vinegar
. 2 green peppers, chopped coarsely
. 2 red peppers, chopped coarsely
METHOD FOR THE SAUCE:

1. Mix corn starch with a few teaspoons of pineapple juice
from the can until dissolved and set aside.
2. Add the remaining ingredients into a saucepan and
simmer until heated through.
3. Add corn starch mixture and heat on high for 2 minutes
until the sauce comes to a boil and thickens up.
4. Once the sauce is thickened, turn the heat down and
pour over the cooked meatballs.
I AM POWERED
BY A CUP
OF COFFEE.
ONE POT MEAL
INGREDIENTS:
. 1 lb ground beef
. 1 onion, chopped
. 1 can corn
. 1 can peas
. 1 can Campbell's Mushroom soup
. Black pepper, to taste
. 1/2 cup water
METHOD:
1. In a pot on high heat brown meat with onions.

2. Add the rest of the ingredients.
3. Simmer, when thickened, take of the stove and serve hot.
4. Option you can place over rice or over noodles.
BAKED TERIYAKI CHICKEN
INGREDIENTS:
. 1 tbsp cornstarch
. 1 tbsp cold watermelons
. 1/2 cup white sugar
. 1/2 cup soy sauce
. 1/4 cup cider vinegar
. 1/2 tsp ground ginger
. 12 skinless chicken thighs (or 4 large boneless and skinless

chicken breasts)
METHOD:
1. In a small saucepan over low heat, combine the

cornstarch, cold water, sugar, soy sauce, vinegar, garlic,
ginger and ground black pepper. Let mixture simmer,
stirring frequently, until the sauce thickens and bubbles.
2. Preheat oven to 425 degrees F.
3. Place the chicken pieces in a lightly greased 9x13 inch
baking dish.
4. Brush chicken pieces with the sauce. Turn all pieces over,
and brush again.
5. Bake in the preheated oven for 30 minutes. Turn pieces
over, and bake for another 30 minutes, or until no longer
pink and juices run clear. Brush with sauce every 10
minutes during cooking.
SOBA VEGGIE NOODLE
SALAD
TOTAL TIME: About 25 minutes
INGREDIENTS:
Ingredients For Salad:

. 8 oz thin soba noodles
. 1 1/2 cups finely chopped snow peas
. 1 1/2 cups finely chopped red bell peppers
. 1/2 cup finely chopped green onions
. 1/3 chopped parsley
. 1/4 cup peanuts, chopped
Ingredients For Dressing:
. 1/2 cup light coconut milk
. 3 tbsp peanut butter

. 2 tbsp soy sauce
. 2 tbsp white vinegar
. 1 tbsp sesame oil
. 1 tbsp sesame seeds, toasted
. 2 tsp fresh garlic, minced
. 1 tsp fresh ginger, minced
. 1 tsp hot chili sauce, to taste (optional)
METHOD:
For Salad
1. Bring a large saucepan of water to a boil and cook the

noodles for 3 to 5 minutes or until they are tender. Rinse
under cold running water and drain again.
2. Combine the noodles, red pepper, snow peas, green
onions, parsley and peanuts in a large serving bowl
For Dressing
1. To make the dressing: combine the coconut milk, peanut

butter, soy sauce, vinegar, sesame oil, sesame seeds,
garlic, ginger, brown sugar (and chili sauce optional) in a
bowl or a small food processor.
2. Whisk or process the mixture until it is smooth. Pour the
dressing over the vegetable noodle mixture and toss to
coat.
ITALIAN RISOTTO RICE BOWL
MAKES: 4 servings
TOTAL TIME: 5 minutes
INGREDIENTS:
. 1 tsp olive oil

. 1 onion, chopped
. 1 cup walnuts
. 1 tbsp dried basil
. 1 can mixed beans
. 1 cup cream
. 1/2 cup grated Parmesan cheese
. Mixed greens
. 4 cups cooked rice (Prepared in a rice cooker early in the day)

. 1cup grape tomato, chopped
METHOD:
1. In a skillet, warm oil, saute onions and garlic, stir in the

walnuts and dried basil. Stir for 2 minutes. Add beans
with liquid, cream and Parmesan cheese and warm
through.
2. Top a bed of greens with a cup of cooked short grain rice.
Top with creamy bean mixture and chopped tomatoes.
THIS HOME RUNS ON

LOVE AND
LOTS OF COFFEE.
EASTER BUTTERFIELD LAMB
LAMB is an essential part of SCOTTISH COOKING, and thinly

sliced, saucy roast lamb is a comfort food that reminds me of
many family meals when I was a kid. I have adapted the
classic for this much easier, succulent take. Serve with roasted
potatoes, turnips and spinach.
MAKES: 6 servings
INGREDIENTS:
. 3 lbs boned and butterfield lamb leg
. 1/4 cup olive oil
. 2 tsp garlic, chopped
. 2 tbsp fresh rosemary, chopped
. 2 tbsp fresh mint, chopped

. 1/2 tsp chili flakes
INGREDIENTS FOR THE SAUCE:
. 1 tbsp flour
. 1 tsp Dijon mustard
. 2 tbsp mint, chopped
. 1 tbsp red currant jelly
METHOD:
1. Lay the lamb flat in a dish. Combine, olive oil, onion,
balsamic vinegar, garlic, rosemary, mint, chili flakes and
salt and pepper.
2. Spread over both sides of lamb.
3. Marinate for 2 hours at room temperature or longer in
the refrigerator.
4. Preheat the oven to 425 F.
5. Place the lamb in a roasting pan with all the marinade.
6. Bake for 30 to 50 minutes or until the lamb is well
browned and is pink inside. (The thickness of the lamb
will be the indicator of the time). Place on carving board
to rest.
7. Place roasting pan over burner (leave any dripping or
marinade in pan) and add flour. Stir until flour starts to
brown, then add stock, mustard, mint and red currant
jelly.
8. Bring to a boil, stirring and boil until slightly thickened.
9. Season with salt and pepper if needed.
10. Carve the lamb into pieces against the grain, and
serve with sauce, potatoes and turnips.
GARLIC ALFREDO PRIMAVERA
SPAGHETTI
MAKES: 4 servings
INGREDIENTS:
. 1 tbsp butter
. 1/4 lb ham, thinly sliced, cut into 1 inch pieces
. 1 cup water
. 1 cup milk (1%)
. 1 pkg Knorr Sidekicks Garlic Alfredo Spaghetti Pasta Side Dish
. 1 cup asparagus, cut into 1/2 inch pieces
. 1 cup grape tomatoes, halved
. 2 tbsp Parmesan cheese, grated
. 2 tbsp fresh basil leaves, finely chopped

METHOD:
1. Melt the butter in a saucepan over medium heat and

cook the ham, stirring occasionally, until the ham starts
to brown. Remove the saucepan and set aside.
2. Bring water and milk to a boil in the same saucepan. Stir
in Knorr Sidekicks and cook according to the package
directions, stirring in asparagus during last 4 minutes of
cooking time.
3. Let stand covered for 4 minutes. Stir in ham, tomatoes,
cheese and basil.
TEA IS FOR
SIPPING.
COFFEE IS FOR
DRINKING.
CHEESE MELT ON TOAST
MAKES: 4 servings
INGREDIENTS:
. 2 tbsp butter
. 2 tbsp flour
. 1 tsp Dijon mustard
. 1 tsp pepper
. 1 1/2 cup milk (1%)
. 1 cup grated cheddar cheese
. 1/2 tsp salt
. 1 egg, beaten
. 4 slices toast
METHOD:
1. Melt butter in saucepan over medium heat, then add

flour, mustard, paprika, and pepper.
2. Slowly add milk, stirring until mixture turns thick and
smooth.
3. Add cheese and salt and stir until melted.
4. Then add egg and stir until smooth. Serve over toast.
COFFEE HELPING
LAZY PEOPLE
SUCCEED
SINCE c. 1598
BRAISED CHICKEN WITH WHITE
BEANS AND KALE
MAKES: 4 servings
INGREDIENTS:
. 4 bone-in, skinless chicken thighs

. 1/2 tsp dried thyme leaves, crushed
. 1 1/2 tbsp butter, divided
. 3 cloves garlic, finely chopped
. 1 1/2 cups chicken broth
. 3/4 cup dry white wine (your choice) (optional)
. 1 tsp dried sage
. 1 can (540 ml) white kidney beans, rinsed and drained
. 1 bunch kale, washed, trimmed and coarsely chopped

METHOD:
1. Season chicken with thyme, salt and pepper, if desired.

Melt 1 tbsp butter in a large skillet over medium heat and
brown chicken, turning occasionally.
2. Remove chicken from skillet and keep warm.
3. Add the onions, garlic and remaining butter to the skillet
and cook over medium heat, stirring occasionally, until
onions is tender, about 3 minutes. Add broth, wine and
sage; bringing to a boil over high heat.
4. Reduce heat to low, then return chicken to the skillet.
5. Simmer covered 15 minutes or until chicken is thoroughly
cooked. Stir in beans and simmer covered, stirring
occasionally, 5 minutes.
6. Cook kale with a little water in a large saucepan over
medium high heat, stirring frequently, until tender.
Season with salt and pepper.
7. Drain and squeeze out excess liquid with a spoon.
8. Divide kale onto 4 plates, then top with chicken, beans
and sauce mixture.
9. Garnish if desired with fresh sage.
DRINK MORE
COFFEE
AND PRETEND
TO WORK
WITH ENTHUSIASM
HUNGARIAN DEVILLED PORK CHOPS
MAKES: 4 serving
Place in a dish:
4 pork chops 1 inch thick.

MARINATE the chops for 1 hour in:
. 3 tbsp chili sauce
. 1 1/2 tbsp lemon juice
. 1 tbsp grated onion
. 1/4 tsp dry mustard
. 2 tsp Worcestershire sauce
. 1/8 tsp curry
. 1/2 tsp salt
. 1/4 tsp Hungarian paprika

METHOD:
1. Drain the chops, reserve the marinade. Wipe them dry.

2. Brown the chops in a hot greased skillet.
3. Heat the marinade and in: 1/2 cup water.
4. Pour it around the chops. Reduce heat.
5. Simmer the chops covered until they are nearly tender,
uncover them and continue cooking until they are done.
6. Or bake them covered in a moderate oven at 350 F until
they are tender for about 1 hour.
COOKING WITH COFFEE

FOR KINGS & QUEENS
OF CAFFEINE.
HUNGARIAN CHICKEN

BAKE TIME: 11 minutes
INGREDIENTS:
. 12 oz boneless, skinless chicken breasts, sliced into 1/2 inch
wide slices
. 5 tbsp all purpose flour, divided
. 2 cups sliced onions
. 1 tbsp minced ginger
. 1 1/2 tsp minced garlic
. 2 cups red bell peppers, sliced
. 1 1/2 cup canned coconut milk

. 1 tbsp fish sauce
. 1 tsp brown sugar
FOR GARNISH:
. 1/4 cup toasted chopped cashews
. 3 tbsp chopped cilantro
. 3 cups cooked rice (or rice noodles) (optional
METHOD:
1. Dust chicken with 3 tbsp of flour. In a large skillet sprayed

with vegetable oil, saute chicken for 3 minutes or just
until no longer pink. Set aside.
2. In the same skillet, add oil and saute onions, paprika,
ginger and garlic for 3 minutes, then add the red bell
peppers and saute for 2 minutes. Set aside.
3. In a bowl, combine coconut milk, 2 tbsp flour, fish sauce
and sugar and mix until flour has dissolved. Add to onion
mixture along with the chicken, and on medium heat,
cook just until the sauce has slightly thickened, about 3
minutes.
4. Serve over cooked rice or noodles (if you are using) and
garnish with chopped cashews and cilantro.
A COFFEE AT TIMMY'S
IS GOOD AS GOLD.
HUNGARIAN CHICKEN PAPRIKASH
With just a handful of ingredients, this above meal is a

delicious way to cook your chicken.
MAKES: 4 servings
INGREDIENTS:
. 3 whole chicken legs cut apart (drumsticks and thighs)
. 1/2 tsp salt
. 1 tbsp butter, cultured unsalted (or olive oil)
. 1 large onion, sliced thin
. 1 large Anaheim pepper, chopped
. 1/4 cup Hungarian paprika

. 1 cup chicken stock
. 1/2 tsp salt
. 1/2 cup sour cream
. 1 tbsp all purpose flour
METHOD:
1. Use paper towels to thoroughly dry the chicken pieces.

Reducing the moisture content on the surface of the
chick is essential to get it to brown.
2. Sprinkle the chicken evenly with 1/2 tsp of salt and 1/4
tsp of pepper.
3. Heat a heavy bottomed pot over medium high heat until
hot. Add the butter, swirl to coat the pan, and then add
the chicken in a single layer being careful not to over
crowd the pan. If they don't all fit in your pan, divide the
chicken into two batches.
4. Leave the chicken undisturbed until golden brown on one
side, 5 to 7 minutes, then flip them over and brown the
other side. Repeat with the rest of the chicken if
necessary.
5. Transfer the chicken to a bowl and then add the onions
and peppers. Cover with a lid and let the vegetables
steam for 10 minutes. This speeds up the caramelization
process.
6. Remove the lid and saute until the onions are golden
brown.
7. Add the paprika and fry, stirring constantly until the
paprika is very fragrant about 30 seconds. Be careful as
paprika will scorch easily, which will make it bitter.
8. Add the chicken stock and salt and then return the
chicken pieces back to the pot along with any
accumulated juices.
9. Bring to a boil, and then cover with a lid and turn down
the heat to maintain a gentle simmer. Cook the chicken
until it is fall-off-the-bone tender about 1 hour.
10. While you are waiting for the chicken to cook,
measure out the sour cream and flour and then whisk
together until there are no lumps of flour.
11. When the chicken is done, temper the sour cream by
transferring some cooking liquid from the chicken a
spoonful at a time to the cream mixture and stirring after
each addition. You want to slowly raise the temperature
of the sour cream until it is very warm. Once the sour
cream is tempered, you can pour it all back into the pot
and stir to combine. DO NOT LET it boil once you have
added the sour cream. The Paprikas is done when the
sauce has thickened. Enjoy.
HEALTHY FOOD ....

MEANS HEALTHY SENCE.
HUNGARIAN-MOROCCAN LAMB
WITH VEGETABLE KABOBS
MAKES: 4 servings
INGREDIENTS:
. 1 tsp Each ground cumin, coriander and salt

. 1/2 tsp Each Hungarian paprika, garlic powder, black pepper
. 1/4 tsp Each cayenne pepper, and cinnamon
. 1 lb boneless lamb leg, cut into 1 1/2 inch cubes
. 1 Each sweet yellow and red pepper
. 1 red onion
. 8 cherry tomatoes
. 2 tbsp olive oil-packed
METHOD:
1. In a small bowl, combine cumin, coriander, salt, paprika,

garlic powder, pepper, cayenne and cinnamon; set aside
2 tsp for vegetables. Toss lamb cubes with remaining
seasoning mixture. Let stand for 15 minutes.
2. Cut peppers into 1 1/2 inch squares. Cut onion into 8
wedges, keeping root end intact to keep onion from
falling apart. Thread peppers and onions evenly among 4
skewers. Thread tomatoes between 2 skewers. Combine
reserved seasoning mixture with 1 tbsp of oil; brush
evenly over vegetables.
3. Thread lamb among 4 skewers, spacing slightly apart.
Brush with remaining oil.
4. Place pepper and onion skewers on grill over medium
high or medium low heat; cook for 10 minutes. Add lamb
skewers to grill; cook until tender and desired doneness,
6 to 8 minutes, turning once or twice. Remove as they are
done.
5. Let meat stand a few minutes. Grill tomato skewers for a
few minutes until lightly grilled.
6. Serve each person 1 lamb and 1 vegetable skewer. Slide
tomatoes off skewers and divide among the plates.
TERIYAKI STEAK WITH STRAWBERRIES
MAKES: 4 serving
GRILLING TIME: 8 minutes
INGREDIENTS:
. 3 tbsp seasoned rice vinegar

. 3 tbsp canola oil
. 2 tbsp teriyaki sauce
. 2 tsp Each finely chopped gingerroot, liquid honey, black

pepper
SALAD INGREDIENTS:
. 12 oz beef top sirloin grilling steak, about 1/2 inch thick
. 4 cups spinach leaves, torn
. 4 cups romaine leaves, torn
. 3 cups strawberries, halved
. 2 cups white button mushrooms, sliced

. 2 green onions, diagonally sliced
. 4 tsp toasted sesame seeds
METHOD:
1. In a small bowl, whisk together vinegar, oil, teriyaki

sauce, ginger, honey and pepper to taste.
METHOD FOR SALAD:
1. Sprinkle both sides of the steak with pepper to taste.

Place on a greased grill over medium high heat; close lid
and grill for about 4 minutes per side medium rare or
until desired doneness. Remove to cutting board; let
stand for 5 minutes before thinly slicing across the grain.
2. In a large bowl, combine spinach, romaine, strawberries,
mushrooms and green onions. Set aside 2 tbsp of
dressing; toss salad with remaining dressing. Arrange on
platter or salad plates; top with beef, drizzle with
reserved dressing; sprinkle with sesame seeds.
I AM BOTH BLESSED AND CURSED

TO BE THE KIND OF PERSON
WHO UNDERSTANDS THAT
NOTHING IS
PERMANENT IN LIFE.
PAD THAI WITH CHICKEN BREASTS

MAKES: 4 servings
INGREDIENTS:
. 8 oz medium rice noodles

. 12 oz boneless skinless chicken breasts
. 12oz Asparagus, trimmed and cut diagonally in 2 inch pieces

(optional)
. 2 eggs, beaten
. 3 green onions, chopped
SAUCE INGREDIENTS:
. 3 tbsp Each lime juice and chicken broth
. 2 tbsp Each soy sauce, granulated sugar and ketchup
. 1/2 tsp red chili flakes

GARNISHES:
. 2 cups fresh bean spouts, blanched
. 2 tbsp toasted peanuts, chopped
. Coriander sprigs
METHOD:
1. Soak noodles in hot water for 25 minutes.

2. Drain well and set aside.
METHOD FOR SAUCE:
1. Combine lime juice, broth, soy sauce, sugar, ketchup and

chili flakes; set aside.
2. Cut chicken into thin strips. In a large skillet, heat oil over
high heat. Add the chicken and garlic; stir-fry until lightly
browned, about 2 minutes. Add asparagus; cook for 2
minutes (optional). Add beaten eggs; cook, stirring, for 30
seconds.
3. Add noodles to skillet and mix well to combine. Pour in
sauce; cook, stirring, until noodles are soft and tender, 4
to 5 minutes, (if noodles appear dry, add a little more
broth). Stir in green onions.
GARNISH:
1. Serve right away topped with bean spouts, peanuts and

coriander.
LASAGNA WITH MUSHROONS
AND SPINACH

INGREDIENTS:
. 8 lasagna noodles
. 1 1/2 cup onions, finely chopped
. 2 tsp garlic, finely chopped
. 3 cups mushrooms, chopped
. 4 cups fresh baby spinach
. 3/4 cup light ricotta (5%)
. 2/3 cup mozzarella cheese, shredded
. 1/3 cup Parmesan cheese, grated

. 1/2 tsp Dijon mustard
. 1 1/3 cup tomato sauce, divided
. 3 tbsp mozzarella cheese, shredded
METHOD:
1. Preheat your oven to 400 F.

2. Bring a large pot of water to a boil. Add the lasagna
noodles and cook for about 8 minutes or until the
noodles are just tender. Drain and rinse with cold water.
Set aside.
3. Lightly coat a large, nonstick skillet with cooking spray,
add the oil, onions, garlic, mushrooms and saute for 8
minutes or just until the mushrooms are no longer wet.
Add the spinach and allow the spinach to wilt, about 3
minutes. Remove the skillet from the heat and add the
ricotta, mozzarella, and Parmesan cheese, mustard, salt
and pepper.
4. Place the mixture in the bowl of a food processor and
pulse on and off until it is uniformly chopped.
5. Pour 1 cup of the tomato sauce into a 9 x 13 inch
casserole dish. Spread about 1/4 cup of the cheese
mixture along the length of each sheet. Roll up each
noodle and cut in half . Place in baking dish with the
ruffled side of lasagna facing up.
6. Pour the remaining 1/3 cup of the tomato sauce over and
sprinkle with grated mozzarella cheese. Cover with foil
and bake for 20 minutes or just until hot.
TIME IS MOVING ON AND THE WORLD

IS MOVING WITH IT SO WHY ARE
YOU STANDING STILL?
2 CHEESE MACARONI AND
SEARED HOT DOG CASSEROLE
MAKES: 6 serving
INGREDIENTS:
. 2 wieners, sliced into small pieces

. 5 tsp all purpose flour
. 3/4 cup chicken stock
. 3/4 cup evaporated milk (2%)
. 1 cup cheddar cheese, shredded
. 3 tbsp Parmesan cheese, shredded
. 1/2 tsp Dijon mustard
. 1 3/4 elbow macaroni
TOPPING INGREDIENTS:
. 1/4 cup dried breadcrumbs

. 2 tsp olive oil
. 1/2 cup cheddar cheese, shredded
METHOD:
1. Roast the wieners at 400 F. Just until cooked,

approximately 8 minutes, turning occasionally.
2. Preheat the oven to 425 F. Lightly coat a 9 x 13 inch
casserole dish with cooking spray.
3. Whisk together the flour, stock and milk in a saucepan
until smooth.
4. Place over medium heat and cook, whisking constantly,
for about 3 minutes or until the mixture is hot and
thickened.
5. Stir in cheddar and Parmesan cheese and the mustard.
Cook until the cheese melts, about 1 minute. Remove
from the heat.
6. Meanwhile, bring a large pot of water to a boil. Add
macaroni and cook for about 8 to 10 minutes, or until
tender but still firm. Drain well and place in a casserole
dish. Add the cheese sauce and wieners pieces and toss
to combine.
7. TO MAKE THE TOPPING, combine the breadcrumbs,
Parmesan cheese and oil in a small bowl. Sprinkle evenly
over the macaroni and top with the remaining 1/2 cup
cheddar cheese.
8. Bake in the center of the preheated oven for 10 to 15
minutes or until the filling is hot and the top is golden.
9. Garnish with the parsley and serve.
CURRIED PORK AND
FRESH MANGO ROLLS
INGREDIENTS:
. 4 boneless pork loin chops
. 1 tbsp canola oil

. 8 to 10 rice paper wrappers
. Baby spinach
. 1 carrot, julienned
. 1 mango, julienned
. 1 red onion, julienned
MARINADE INGREDIENTS:
. 1 cup Greek yogurt
. 1 tsp curry powder
. 1 tsp cardamon
. 1 tbsp garlic, crushed
. 1 tsp lime juice
PEANUT DIPPING SAUCE INGREDIENTS:
. 1 cup hoisin sauce
. 1/4 cup peanut butter
. 4 tbsp vinegar
. 1 tbsp garlic, crushed
. 1 minced that chili (optional)
. 4 to 8 tbsp water (until you reach desired consistency)

WHISK ALL ingredients together in a small bowl.
METHOD:
1. In a resealable bag, combine marinade ingredients with

pork loin chops. Toss to coat. Seal and refrigerate, for 2
hours or overnight.
2. Oil a grill pan and preheat to medium high.
3. Remove pork from bag and discard the marinade. Add
salt and pepper to taste. Grill 4 minutes per side or until
thermometer reads 155 F. In thickest part. Let stand for 5
minutes until the temperature rises to 160 F. Cut across
grain into thick slices.
4. TO ASSEMBLE ROLLS: In a bowl of warm water dip each
rice paper wrapper for about 5 seconds. DO NOT over
soak! Place on a work surface and allow the wrapper to
soak up water and become pliable, about 30 seconds.
5. In the 1/3 of the wrapper closest to you, lay a few baby
spinach leaves, then a few slices of pork, carrots, mango,
and onions. Roll up tightly to about half the way, then
turn sides in and complete rolling snuggly.
6. Serve with Hoisin Peanut Dipping Sauce.
AN OLD FASHIONED GLAZE
(FOR HAM)
INGREDIENTS:
. Combine, 2 cups brown sugar with 2 tbsp all purpose flour, 2

tbsp corn syrup, 2 tsp dry mustard, and 3 tsp white vinegar.
COOKING METHOD:
1. Fully-cooked hams just need to be heated through before

serving. Place a ready-to-serve or fully-cooked ham in a
shallow roasting pan and bake, uncovered, at 325 F.
2. A fully-cooked whole ham will take about 15 to 18
minutes per pound (500 g); while a smaller fully-cooked
half-ham will need about 18 to 24 minutes per pound
(500 g).
3. Brush on glaze during the last 15 to 30 minutes of
cooking. Allow the juices to settle by letting the ham rest
for 10 to 15 minutes before carving.
HEALTHY EATING
EQUALS LONGER LIFE.
MAPLE MUSTARD AND
PORK TENDERLOIN

MAKES: 4 servings
INGREDIENTS:
. 1 pork tenderloin (about 1 lb.)
. 2 carrots, sliced
. 1 leek (white and light green parts only) halved and sliced
. 1 tsp dried rosemary leaves, crumbled
. 1/2 tsp salt
. 1/4 tsp pepper
. 1/3 cup maple syrup

. 1/4 cup chicken broth
. 2 tbsp mustard
. 1 tsp white vinegar
. 1/2 tsp cornstarch
. Fresh Rosemary sprigs (optional)
METHOD:
1. Cup the pork tenderloin into 1 inch thick pieces.

2. In a large nonstick skillet, heat half of the oil over
medium heat; brown the pork slices on both sides.
Transfer to plate; set aside.
3. In the same skillet, heat the remaining oil over medium
heat; cook carrots, leeks, garlic, rosemary, salt and
pepper until leeks are softened, about 5 minutes.
4. Add the maple syrup, broth, mustard and vinegar; bring
to a boil. Add the pork; reduce the heat, cover and let
simmer, stirring occasionally, just until juices run clear
when the pork is pierced and carrots are tender, about 20
minutes.
5. In a small bowl, stir cornstarch with 1 tsp of cold water
until smooth. Stir into skillet and bring to a boil; reduce
heat and simmer until thickened, stirring constantly.
6. Garnish with fresh rosemary, if using.
YOU CAN EAT ME,

BUT YOU CAN'T DRINK ME.
GNOCCHI WITH PARSLEY
CHEDDAR PESTO
Gnocchi is a mouth-watering pasta made from potatoes not

flour. It is a great dish or entree.

INGREDIENTS:
. 350 gm potato gnocchi (about 1 3/4 cup uncooked)
. 3/4 cup flat leaf parsley leaves
. 1 small garlic cloves
. Dash of black pepper
. 3 tbsp olive oil
. 2 tbsp water
. 1/4 cup sliced toasted almonds
METHOD:
1. Bring pot of water to boil. Add gnocchi and boil just until
gnocchi is tender, about 5 minutes.
2. Meanwhile puree parsley, cheese, garlic, pepper, oil and
water in a small food processor until smooth. Add more
water if too thick.
3. Pour over top of gnocchi and garnish with toasted
almonds.
LIVE LONG ....,

LIVE WELL ....,
EAT HEALTHY.
MEDITERRANEAN HAMBURGER
WITH CHEESE SAUCE

MAKES: 4 servings
INGREDIENTS FOR BURGER:

. 1 lb ground beef
. 1 egg
. 1 tsp dried basil
. 1/2 tsp dried oregano
. 3 tbsp seasoned dry breadcrumbs
. 3 tbsp ketchup
. 2 tsp clove garlic, finely chopped
. 1/4 cup onions, finely chopped
. 1/4 cup crumbled feta cheese (about 1 oz)

INGREDIENTS FOR SAUCE:
. 1/4 cup crumbled feta cheese (about 1 oz)
. 1/4 cup cream cheese, (about 2 oz), softened
. 3 tbsp plain yogurt (or sour cream)
. 1/2 tsp clove garlic, finely chopped
. 1 tbsp lemon juice
. 1 tbsp water
. 1/2 tsp dried basil
METHOD:
1. TO MAKE THE BURGERS, combine the ground beef, eggs,
dried oregano and basil, breadcrumbs, ketchup, garlic,
onions and feta cheese in a large bowl and shape into 4
burger patties.
2. Grill or saute in a pan lightly coated with cooking spray.
Cook on one side for 7 minutes, then turn over and cook
4 to 5 more minutes or until beef is done.
3. Combine all the SAUCE INGREDIENTS in a food processor
and puree until smooth.
4. Serve the burgers with the sauce and garnish with fresh
basil or fresh parsley.
ME AND COFFEE
MAKE A GREAT TEAM.
HUNGARIAN CHICKEN WITH MUSHROOMS
AND RED BELL PEPPERS

INGREDIENTS:
. 1 1/2 lb skinless chicken thighs (about 6 pieces)
. 1 1/2 cup onions, sliced
. 4 cup button mushrooms, sliced
. 1 1/2 cups, red bell peppers (or yellow peppers), sliced
. 1 1/2 tbsp soy sauce
. 1 1/2 tbsp Hungarian paprika
. 1 tbsp cold water

. 2 tsp finely chopped garlic
. 2 tsp finely chopped ginger
. 1 tbsp sesame oil
. 2 tsp vinegar
. 1 tsp toasted sesame seeds
. 3 tbsp chopped cilantro (optional)
METHOD:

2. Lightly coat a 9 x 13 inch casserole dish with vegetable
spray.
3. Dust the chicken with the flour. In a large skillet lightly
coated with cooking spray, add 2 tsp of vegetable oil and
set over medium heat. Add the chicken and saute for 8
minutes or until browned on all sides. Place in the
casserole dish.
4. Wipe and respray the skillet, and add the remaining 2 tsp
vegetable oil. Add the onions and saute for 5 minutes.
Add the mushrooms and saute for 8 minutes or until the
mushrooms are no longer wet. Add the bell peppers and
saute for 4 minutes.
5. Whisk together the soy sauce, paprika, water, ginger,
garlic, sesame oil and vinegar in a small bowl.
6. Add to the vegetables and cook for 1 minute. Pour over
the chicken and bake for 10 to 15 minutes, or until the
chicken is done.
7. Garnish with sesame seeds and cilantro if using.
8. Serve over rice or noodles.
HUNGARIAN CHICKEN
WITH SAUSAGES
INGREDIENTS:
. 12 oz skinless boneless chicken breasts (about 3 breasts),
cubed
. 6 oz mild Hungarian sausage, cut into 1/2 inch pieces
. 2 tsp garlic, minced
. 1 cup red bell peppers, chopped
. 1 cup green bell peppers, chopped
. 1 cup short-grain rice

. 2 cups plum tomatoes, chopped
. 2 tsp dried basil
. 1 tsp dried oregano
. 2 bay leaves
. Pinch salt and black pepper
. 1/4 cup chopped fresh parsley
METHOD:
1. Dust the chicken with flour.

2. In a large, hot skillet add oil and all the chicken. Brown
the chicken on all sides. Set the chicken aside.
3. Respray the pan with cooking oil. Add the sausage and
cook for 5 minutes. Remove from the pan and drain the
fat. Set aside.
4. Wipe out the pan and respray. Cook the onions and garlic
for 4 minutes. Stir in the bell peppers and cook for 3
minutes. Stir in the rice and cook for 1 minute. Add the
sausages, chicken stock, tomatoes, basil, oregano, bay
leaves, salt and pepper. Bring to a boil. Cover, lower the
heat to a simmer and cook for 25 minutes, stirring
occasionally.
5. Add reserved chicken to the sausage mixture. Increase
the heat to medium high and cook for 5 minutes, or until
the rice is soft. (If the rice begins to stick to the bottom,
add another 1/2 cup stock.)
6. Garnish with parsley.
MY EASY EGG TOAST CUPS
Kids as well as adults love this recipe. Pack as a snack or for

lunch. Enjoy both hot or cold.
INGREDIENTS:
. 6 whole wheat sandwich bread slices
. Shredded cheese (Cheddar, Swiss or Mozzarella)
. 6 eggs
. Salt and black pepper
. Options: halved grape tomatoes, chopped ham, bacon bits,

fried mushrooms
METHOD:
1. Roll each slice of bread to 1/4 inch,

2. Brush one side with olive oil or melted butter and gently
press into a muffin pan with buttered side out.
3. Add cheese and any one of the above options, top with
egg (you don't need to break the yolk).
4. Sprinkle with salt and pepper.
5. Bake at 350 F. For 15 to 20 minutes or until the egg is set.
6. Serve with a green salad.
HUNGARIAN - ASIAN BEEF

WITH CRISP VEGETABLES
MAKES: 4 serving
. 3/4 cup beef stock
. 1/4 cup packed brown sugar
. 2 tbsp soy sauce
. 2 tbsp vinegar
. 2 tsp sesame oil
. 1 tbsp cornstarch

. 12 oz boneless grilling steak
. 1 1/2 cups broccoli, chopped
. 1 1/2 cups red bell peppers, thinly sliced
. 1 1/2 cups snow peas
. 1 1/2 tsp ginger, finely chopped
. 1/4 cup parsley (or cilantro)
. 1/4 cup green onions, chopped
. 2 tbsp toasted cashews, chopped (optional)

METHOD:
1. To make the sauce, whisk the stock, paprika, brown

sugar, soy sauce, vinegar, sesame oil, cornstarch, garlic,
and ginger in a bowl. Set aside.
2. Lightly coat a large, nonstick skillet with cooking spray
and place over high heat. When the skillet is hot, brown
the beef for 3 minutes, or until it is browned but not rare.
Remove from the pan, and let stand for 5 minutes to
cool, then slice thinly.
3. Respray the pan. Heat the vegetable oil, then add the
broccoli, red peppers and snow peas. Cook for 3 minutes.
Return the beef to the pan.
4. Stir the sauce and add to the pan. Stir-fry for 2 minutes or
until the sauce is thickened and bubbly and the beef is
done. Be careful not to overcook.
5. Place on a serving platter and garnish with parsley or
cilantro, green onions and cashews (if using).
SMOKED COFFEE BRISKET
MAKES: 6 servings
IINGREDIENTS:
. 1/2 cup coffee, ground

. 1 tbsp cumin, ground
. 2 tsp mustard, ground
. 2 tsp coriander, ground
. 3 tbsp chili powder
. 1/2 cup brown sugar
. 1/4 cup salt
. 1 tbsp black pepper, ground
. 5 lb beef brisket
. 1 cup brewed coffee

METHOD:
1. In a large mixing bowl, combine coffee, cumin, mustard,

coriander, chili powder, sugar, salt, and pepper.
2. Rub the beef with 1/2 cup of the spice mixture, setting
aside the rest for future barbecuing.
3. Using minimal charcoal, smoke the beef over a low heat
for 3 to 4 hours, adding wood chips every 30 minutes.
5. Transfer the beef to a roasting pot along with coffee.
Cover and place in oven overnight. Strain off liquid and
reserve in fridge.
6. To serve, reheat beef in pot with a bit of water to keep
moist.
7. In the fridge, the fat will have settled at the top of the
liquid. In a small pot, melt 1/4 cup of beef fat. Stir with
equal amount of flour.
8. Add liquid from beef (which should be coffee and beef
drippings).
9. Bring to a boil, whisk and season with salt and pepper, to
taste.
HONEY CIDER BBQ BRISKET

TOTAL TIME: 6 hours
MAKES: 16 servings
INGREDIENTS:
. 1 tbsp white sugar
. 1 tbsp ground black pepper
. 1 tbsp onion powder
. 1 tsp cayenne pepper
. 1 beef brisket (4 lb.)
. 1 1/2 qt. Hickory wood smoking chips
. 1 cup Honey garlic BBQ sauce

. 1/4 cup apple cider
. 2 tbsp mustard
. 1 tbsp cider vinegar
METHOD:
1. Combine sugar and seasonings; rub onto meat.

Refrigerate for 1 hour. Meanwhile, soak wood chips in
water.
2. Place foil drip pan on bottom barbecue grate; arrange
charcoal evenly around drip pan. Light charcoal. When
coals are hot, sprinkle with 2 cups of chips. Place meat,
fat side up, on top barbecue grate over centre of drip
pan; cover. Grill 3 hours, turning after 1 1/2 hours and
replenishing charcoal and wood chips as needed. (NOTE:
Keep temperature of barbecue at above 275 F.)
3. Remove meat from barbecue; wrap in double layer of
heavy duty foil. Return to barbecue: grill 1 hour or until
the meat reaches 200 F. Remove meat from barbecue;
carefully unwrap foil at top.
4. Mix remaining ingredients; pour 3/4 cup over meat.
Wrap loosely with foil.
5. Let stand for 30 minutes. Transfer meat to cutting board,
cut across the grain into thin slices. Serve with remaining
barbecue sauce mixture.
IS IT
COFFEE TIME, YET?
HUNGARIAN BEEF BRISKET

TOTAL TIME: 4 hours
MAKES: 16 servings
INGREDIENTS:
. 2 large onions, sliced
. 1 beef brisket (4 lb.)
. 1 can (10 fl oz) condensed onion soup
. 1 1/4 cup Hungarian dry red wine
. 1 cup water
. 1/2 cup ketchup
. 1/2 cup brown sugar, packed

. 1 env. (154 g) onion soup mix
METHOD:
1. Heat the oven to 350 F.

2. Place onions in roasting pan; top with meat.
3. Mix remaining ingredients; pour over meat. Cover with
foil; pierce foil in several places with sharp knife to vent.
4. Bake 3 1/2 to 4 hours or until the meat is done (160 F).
Let stand, covered 10 minutes, before slicing.
5. Serve with meat drippings.
ROTISSERIE CHICKEN
TOMATO MELTS
MAKES: 4 servings
INGREDIENTS:
. 2 tsp lime juice (or lemon juice)

. 1 medium ripe avocado
. 4 slices of Italian (or French) bread each 1 inch thick
. 4 tbsp mayonnaise
. 1 1/2 cups spinach (or baby arugula)
. 8 slices of ripe tomato
. 1 1/3 cup rotisserie chicken meat, shredded
. 1 cup grated cheddar cheese
. 1/4 cup green onions, coarsely chopped
METHOD:
1. Preheat oven to 425 F. Line a baking sheet with
parchment paper. Pour lime juice onto a wide plate.
2. Quarter avocado lengthwise, pull it apart, and discard the
pit. Remove the peel from avocado.
3. Cut each quarter piece of avocado lengthwise into 3
slices. Set avocado on plate and coat with lime juice.
4. Spread the mayonnaise on one side of each slice of bread
and arrange on baking sheet. Top each slice with spinach,
2 slices of tomato, 3 slices of avocado and 1/3 cup of the
chicken. Sprinkle with cheese.
5. Bake in the oven for 10 minutes, or until the cheese is
melted and bottom of bread is lightly toasted.
6. Garnish with green onions and serve.
THAI SWEET 'N' SOUR CHICKEN
MEATBALLS WITH RICE

MAKES: 6 servings
INGREDIENTS:
. 12 oz ground chicken
. 1/4 cup onion, finely chopped
. 3 tbsp ketchup
. 5 tbsp seasoned dry bread crumbs
. 1 egg
. 1/2 cup onions, chopped

. 1/2 cup red bell pepper, diced
. 1/2 cup green bell pepper, diced
. 1 1/2 cups tomato juice
. 2 cups pineapple juice
. 1/2 cup sweet chili sauce (Heinz)
. 1 tbsp cornstarch
. 1 cup white rice
. 1 cup water
. 1/2 cup diced pineapple (fresh or canned)
METHOD:
1. In a large bowl, combine the chicken, onions, ketchup,
bread crumbs, egg, salt and pepper and mix well.
2. With wet hands, form the meatballs, using about 1 tbsp
of the mixture for each. Place on a plate and set aside.
3. In a large saucepan, heat the vegetable oil over
medium heat. Add the garlic and onions and cook just
until softened, about 3 minutes.
4. Add the bell peppers and cook for another 4 minutes.
Add the tomatoes and pineapple juices, chili sauce,
brown sugar, cornstarch, and meatballs. Cover, reduce
the heat and simmer for 25 minutes, or until the
meatballs are cooked through.
5. Meanwhile, bring the rice and water to boil, then cover
and simmer for 10 minutes. Remove from the heat and
let stand for 10 minutes, covered.
6. Serve the meatballs and sauce over the rice.
7. Garnish with pineapple and parsley.
A CUP GOES GOOD

ABOUT NOW.
HUNGARIAN
BRAISEDE RED CABBAGE
Try this great recipe, this recipe is the one that my mother
use to prepare for us when we were kids.
MAKES: 2 servings
INGREDIENTS:
. 45 ml white vinegar
. 2 tbsp sugar
. 900 g red cabbage, finely chopped
. 2 bay leaves
. 15 ml olive oil
. 2 onions, finely chopped
. 450 g white cabbage, finely chopped
. 450 ml vegetable stock
METHOD:
1. In a large saucepan with a lid, heat the oil over a

moderate heat and cook the onions in it until golden.
2. Add all the remaining ingredients and mix well.
3. Bring to a boil. Cover and let simmer for about 30
minutes, or until the cabbage is tender.
4. Serve hot or at room temperature.
CENTRAL EASTERN EUROPEAN
BRAISED RED CABBAGE
Here is another famous European recipe that was well known

in Central Europe and is still being used. This flavorful dish
pairs well with duck or goose, and is perfect for holiday
dinner.
YOU may choose to adjust or add your own seasoning.
INGREDIENTS:
. 2 large onions, chopped
. 1 red cabbage, cored and thinly sliced
. 3 apples, peeled, cored and grated
. 1/4 cup red Hungarian wine
. 1/4 cup apple cider
. 3 tbsp red wine vinegar

. 1/4 tsp ground nutmeg
. 1/4 tsp allspice
. 1 tsp cinnamon
. Salt and pepper, to taste.
METHOD:
1. Using a large saucepan, heat the oil over me3dium heat

and cook the onions until soft.
2. Add cabbages, apples, wine, vinegar, sugar, apple cider,
nutmeg, allspice, and cinnamon.
3. Simmer until tender, stirring often, about 20 minutes.
4. Season to taste with salt and black pepper.
5. Serve while it is still hot. Be sociable and share.
RAKE IN AN
ABUNDENT HARVEST
FROM THE SEEDS
THAT YOU PLANTED
EARLIER.
POTATO ROSTI WITH SUNNY
SIDE UP EGGS AND HAM
This recipe is a delicious root vegetable patty that is served

with a sunny side up egg and ham. This makes a great light
dinner served along side of a large tossed salad.
MAKES: 6 servings
INGREDIENTS:
. 4 cups peeled grated baked potato (approximately 2 12 oz

potatoes)
. 6 eggs, divided
. 1/4 cup onions, grated
. 2 tbsp plain yogurt

. 2 oz ham, diced
. METHOD:
1. Preheat your oven to 400 F. Line a baking sheet with foil

and spray with vegetable oil.
2. Squeeze out all the moisture from the grated potatoes.
Add to bowl along with onions, flour, salt and pepper.
Make 6 large potato pancakes or patties on baking pan.
Spray with vegetable oil and bake for 20 minutes, turning
over after 15 minutes.
3. In two large skillets sprayed with vegetable oil, crack 6
whole eggs and cook sunny side up, just until whites are
cooked and yolk is still slightly loose.
4. Divide yogurt over potato cake, then add the ham and
carefully place one egg over each pancake.
ANYU'S MAGYAR
DINSZTELT VOROSKAPOSTA
This recipe is one of many Hungarian traditional cooking side

dishes. My mother used to make this version also because she
knew that we kids like it. My mother didn't use too many
ingredients, because most of the time we couldn't afford
them.
INGREDIENTS:
. 1 head of red cabbage, chopped
. 1/4 tsp salt, to taste
METHOD:
1. Using a large saucepan, heat the oil, over medium heat.

2. Add the cabbage, salt, vinegar, and sugar. Cook until
cabbage is soft, about 10 minutes. Serve hot.
CREAMED FETTUCCINE ALFREDO
WITH HAM AND DILL

MAKES: 4 servings
INGREDIENTS:
. 1/2 lb fettuccine
. 8 thin asparagus stalks, trimmed and cut into small pieces
. 1 cup chicken stock (or vegetable stock)
. 3/4 cup canned evaporated milk (2%)
. 1/2 tsp mustard

. 1/4 cup cream cheese (about 2 oz)
. 6 tbsp grated Parmesan cheese, divided
. 2 oz cooked ham
. 2 tbsp chopped dill
METHOD:
1. Bring a large pot of water to a boil. Add the fettuccine

and cook for 10 minutes or until just tender.
2. Add the asparagus during the last 2 minutes of cooking.
Drain and place in a large serving bowl. Cover and keep
warm.
3. Meanwhile, in a saucepan off the heat, combine the
stock, evaporated milk, mustard, pepper, and garlic.
4. Slowly whisk in the flour until smooth.
5. Place the saucepan over medium heat and bring to a
slight boil. Reduce the heat and let simmer, whisking
constantly for 5 minutes or until slightly thickened.
6. Remove from heat and whisk in the cream cheese and 4
tbsp of the Parmesan cheese, whisking just until the
cheese melts.
7. Pour over the warm pasta, add ham, dill and the
remaining 2 tbsp of Parmesan cheese.
I GOT A COLD
COFFEE BUT A
WARM HEART.
CREAMED SALMON ON TOAST
This recipe is a great, quick and easy snack or a lite dinner of

creamed salmon and peas. Goes great with buttered toast.

MAKES: 4 servings
INGREDIENTS:
. 3 tbsp butter
. 1 cup cold milk (1%)
. 1 can (10 oz) green peas, drained, liquid reserved
METHOD:
1. In a saucepan or skillet, melt the butter over medium

heat. Whisk in flour, stirring constantly, until a sooth
paste is formed. Gradually add milk and reserved liquid
from peas, stirring constantly, until a smooth thick gravy
is formed.
2. Flake salmon into a bowl, breaking apart any large
pieces. Stir salmon and peas into the sauce carefully with
a wooden spoon to avoid mashing the peas. Cook until
heated through. Adjust the seasoning with salt and
pepper.
3. Toast bread in toaster oven or broiler pan. Butter, if
desired, and top with salmon mixture.
4. Serve right away.
I CAN'T GO ON ....
UNTIL I HAVE MY
FIRST COFFEE.
CLASSIC BAKED
MAC 'N CHEESE

COOKING TIME: 20 to 25 minutes
INGREDIENTS:
. 3/4 cup chicken stock
. 3/4 cup milk
. 3/4 cup aged cheddar cheese, shredded
. 1/2 tsp mustard
. 1 3/4 cups elbow macaroni
. 3/4 cup diced cooked chicken toppings

. 3 tbsp seasoned dry breadcrumbs
. 2 tsp olive oil
. 1/4 cup aged cheddar cheese, grated
METHOD:
1. Preheat the oven to 475 F. Whisk together the flour,

stock and milk in a saucepan until smooth. Place over
medium heat and cook, whisking constantly, for about 5
minutes or until the mixture is hot and thickened. Stir in
the 3/4 cup cheddar and Parmesan cheeses and the
mustard, about 1 minute. Remove from heat.
2. Meanwhile, bring a large pot of water to a boil. Add the
macaroni and cook for about 10 minutes, or until tender
and firm. Drain well and place in large oven proof skillet.
Add the cheese sauce and chicken and toss to combine.
3. TO MAKE THE TOPPING, combine the breadcrumbs,
Parmesan cheese and oil in a small bowl. Sprinkle evenly
over the macaroni and top with 1/4 cup cheddar cheese.
4. Bake in the center of the preheated oven for 15 minutes
or until the filling is hot and the top is golden.
5. Garnish with the parsley and serve right out of the pan.
HUNGARIAN SWEET
AND SOUR ONIONS
INGREDIENTS:
. 3 red onions
. 2 tbsp wholegrain mustard
. 2 tbsp honey
. 2 tbsp oil
METHOD:
1. Peel onions, keeping ends intact. Cut into eighths and

place in small casserole dish.
2. Combine mustard, honey, vinegar and oil. Brush mixture
over the onions, cover and bake 20 minutes in a
preheated 425 F. Oven.
3. Remove cover and bake additional 15 to 20 minutes, or
until soft.
4. (NOTE): These onions are delicious warm and equally
delightful served cold with salad the next day.
HUNGARIAN PAPRIKAS CSIRKE
( CHICKEN PAPRIKAS)
This is a famous Hungarian recipe, one that my mother use to

make over the years, when we were just children. Thanks
Anyu.
INGREDIENTS:
. 4 tbsp oil
. 1 tomato, chopped
. 1 green bell pepper, chopped
. 4 lbs chicken, cubed
. 1 tbsp Hungarian paprika (smoked or hot)
. 2 tsp salt
. 1/2 cup cold water

. 1/2 pint sour cream
METHOD:
1. In a skillet brown onions in oil. Add tomatoes, bell

pepper and chicken pieces. Stir and brown the chicken.
2. Add seasoning and a little water. Cover and simmer until
tender.
3. Mix flour with sour cream until smooth. Stir into chicken
mixture.
4. Bring to a boil. Reduce heat to simmer.
5. Serve with your favourite rice, dumplings or mashed
potatoes.
CHAPTER
BREADS & BAKED GOODS

PEANUT BRITTLE
INGREDIENTS:
. 1 cup sugar
. 1/2 cup light corn syrup
. 1 cup unsalted peanuts
. 1 tsp butter (or margarine)
. 1 tsp vanilla
. 1 tsp baking soda

METHOD:
1. In a 8 cup glass measure, combine sugar and corn syrup.

Cook on high heat for 4 minutes.
2. Add peanuts; stir well. Cook on high heat for additional 3
1/2 minutes.
3. Add butter and vanilla stirring well. Cook on high heat for
1 1/2 minutes.
4. Add baking soda and stir gently until light and foamy.
5. Immediately pour mixture onto buttered cookie sheet.
Spread thinly.
6. Refrigerate till it turns hard. Break into small pieces.
AN APPLE A DAY MAKES YOU

FEEL GOOD ALL DAY.
SESAME AND MAPLE
FLAT BREAD
MAKES: 8 servings
INGREDIENTS:
Ingredients For Dough:
. 1/2 cup warm water
. 1/2 tsp maple syrup
. 1 1/2 cups unbleached all purpose flour
. 1 tsp instant dry yeast
. 1 tsp salt
TOPPING INGREDIENTS:
. 1/4 cup toasted sesame seeds
. Freshly ground pepper, to taste

. 1/4 cup olive oil
. Fleur de sel
METHOD FOR DOUGH:
1. In a bowl, combine the water and maple syrup. Set aside.

2. In another bowl with a wooden spoon, combine flour,
yeast and salt. Add the water mixture and combine into a
soft ball. Knead the dough for about 3 minutes on a
floured surface.
3. Place the dough in a clean and lightly oiled bowl. Coat the
dough with oil. Cover bowl with a damp cloth and leave
in a warm and moist place for about 1 hour or until the
dough has doubled in volume.
METHOD FOR TOPPING:

1. On a work surface sprinkled with sesame seeds, roll half
of the dough at a time into a 8 inch disc, taking care to
coat with sesame seeds.
2. Sprinkle pepper on each side of the dough and press
lightly to make it adhere.
3. In a nonstick skillet over medium heat, brown 1 bread at
a time in half the oil for about 2 minutes on each side.
Add 1 tbsp of maple syrup and caramelize one side of the
bread. Flip the bread on the cutting board.
4. Cut in half and then cut into 1/2 inch strips. Sprinkle with
salt. Clean the pan before cooking the second bread.
Serve with a glass of cider or beer.
NOTE: Not same as shown in picture.
LEMON POPPY SEED MUFFINS

MAKES: 24 muffins
INGREDIENTS:
. 2 1/4 cups flour
. 1/2 cup granulated sugar
. 2 tsp baking powder
. 1 tsp baking soda
. 1/2 tsp salt
. 2 eggs
. 1 1/3 cup lemon yogurt

. 1/3 cup butter, melted
. 2 tsp lemon zest
. 1 tsp vanilla
. 1/2 cup lemon juice, divided
. 2 tbsp poppy seeds
. 2 tbsp powdered sugar
METHOD:

2. Line 24 muffin tins with paper liner; spray the liners with
nonstick baking spray containing flour. Set aside.
3. In a large bowl, combine flour, granulated sugar, 1/4 cup
brown sugar, baking powder, baking soda, and salt and
mix with a wire whisk until combined.
4. In a medium bowl, combine the eggs, lemon yogurt,
melted butter, lemon zest, vanilla, and a 1/4 cup juice;
beat until smooth. Add to flour mixture and stir until
almost combined. Stir in the poppy seeds just until a
batter forms.
5. Divide the mixture among prepared muffin tins, filling
each about 3/4 full.
6. Bake in oven for 16 to 22 minutes or until muffins are set
and very light golden brown.
7. In a small bowl, combine the remaining 1/4 cup lemon
juice with powdered sugar and mix well. Drizzle over
warm muffins, then remove muffins from tins and let
cool on a wire rack.
8. Store covered at room temperature.
ORANGE POPPY SEED CAKE
INGREDIENTS:
. 3/4 cup butter, softened
. 1 cup sugar
. 4 eggs
. 1/2 tsp vanilla
. Grated rind and juice of 2 oranges
. 2 cups all purpose flour
. 1 tbsp baking powder
. 1/2 tsp salt
. 1 cup milk
. 1/3 cup poppy seeds
. Icing sugar
METHOD:

2. In a bowl, cream together butter and sugar. Add the eggs
one at a time and then add vanilla, orange juice and
rinds. Stir in the remaining ingredients and pour into a
greased and floured 10 inch bundt pan. Bake for 50 to 60
minutes.
3. Cool for 15 minutes before removing from pan. When the
cake is completely cooled, dust with icing sugar and
serve.
CLASSIC RAISIN-BRAN MUFFINS
MAKES: 12 muffins
NGREDIENTS:
. 1 1/2 cups wheat bran
. 1 cup milk (1%)

. 1/2 cup raisins
. 1/3 vegetable oil
. 1 egg
. 2/3 light brown sugar
. 1/2 tsp vanilla extract
. 1 cup all purpose flour
. 1 tsp baking soda
. 1/2 salt
METHOD:
1. Preheat oven to 375 F. Grease muffin cups or line cups

with muffin liners.
2. Mix together milk and wheat bran, let stand for 10
minutes.
3. Beat together oil, egg, sugar and vanilla and add to
milk/bran mixture. Sift together flour, baking soda,
baking powder and salt. Sift flour mixture into milk
mixture, until just blended. Fold in raisins and spoon the
batter into prepared muffin tins.
4. Bake in oven for 15 to 20 minutes, or until a toothpick
inserted into the center of a muffin comes out clean.
5. Let cool on a baking rack.
GREAT BANANA-DATE-BRAN MUFFINS
MAKES: 12 muffins
INGREDIENTS:
. 2 ripe bananas, mushed

. 1 1/2 cups bran
. 1 cup milk (1%)
. 1/3 cup vegetable oil
. 1 egg
. 1/2 tsp vanilla extract
. 1 tsp baking soda

. 1/2 tsp salt
. 1/2 cup dates, chopped
METHOD:
1. Preheat your oven to 375 F. Grease all muffin cups or line

cups with paper muffin liners.
2. Mix together bran, and milk; let stand for 10 minutes.
3. Beat together, oil, sugar, eggs and vanilla and add to the
milk/bran mixture. Sift together, the flour, baking
powder, baking soda and salt.
4. Stir flour mixture into milk/bran mixture, until just
blended. Fold in dates and bananas, mix, and spoon the
batter into prepared muffin tins.
5. Bake for 15 to 20 minutes, or until a toothpick inserted
into the center of a muffin comes out clean.
6. Let stand on rack to cool.
HUNGARIAN BEAN PASTA SALAD

MAKES: 8 servings
INGREDIENTS:
. 12 oz medium shell pasta
. 2 1/2 cups plum tomatoes, chopped
. 3/4 cup green bell pepper. Diced
. 3/4 red onions, diced
. 2/3 cup canned red kidney beans, drained and rinsed
. 2/3 cup canned white kidney beans, drained and rinsed
. 2/3 cup canned chickpeas, drained and rinsed
. 1/2 cup feta cheese, crumbled (optional)

. 1/3 cup fresh chopped parsley
. 1/4 cup freshly squeezed lemon juice
. 3 tbsp olive oil
. 2 tsp crushed fresh garlic
. 2 1/2 tsp dried basil
. 1 1/2 tsp dried oregano
METHOD:
1. Cook the pasta in boiling water according to the package
direction, or until firm to the bite, about 10 minutes.
Rinse with cold water. Drain well and place in a serving
bowl.
2. Add the tomatoes, green peppers, onions, red and white
kidney beans, chickpeas, feta cheese and parsley to the
serving bowl.
3. Combine the lemon juice, oil, vinegar, garlic, paprika and
basil, oregano in a small bowl. Mix well. Pour the
dressing over the pasta and toss.
YOU THINK BETTER

WITH A CUP
OF COFFEE.
ROASTED TURKEY BREASTS
WITH DRIED APRICOTS

INGREDIENTS:
. 1 (2 1/2 lb) boneless turkey breasts, with skin

. 2 tsp garlic, minced
SALSA INGREDIENTS:
. 1/4 cup dried apricots, chopped
. 1/4 cup dried dates, chopped
. 1 cup red bell peppers, diced
. 1/3 cup green onions, diced, white parts only

. 1 tsp fresh garlic, crushed
. 3 tbsp apricot jam
. 2 tsp fresh lemon juice, squeezed
METHOD:
1. Preheat your oven to 400 F. Line a large baking dish with

foil and spray with vegetable oil. Place the turkey breasts
in the dish. Add garlic, paprika, vegetable oil, salt and
pepper over the top and rub all over.
2. Bake for 45 to 60 minutes or just until meat thermometer
reaches 160 F. Let sit for 10 minutes before you slice it.
3. Meanwhile, in a serving bowl add all ingredients for salsa
and serve alongside of sliced turkey.
ROASTED TURKEY SANDWICH
WITH EDAMAME SPREAD
MAKES: 4 serving
This easy to make sandwich is a healthy and tasty lunch
option for a busy day.
INGREDIENTS FOR EDAMAME SPREAD:
. 1 tsp lemon zest
. 1 tsp fresh gingerroot, grated
. salt and pepper
. 1 tbsp olive oil
. 1/3 cup green tea

. 1 cup frozen, shelled edamame
SANDWICH:
. 8 bread slices
. 1 pkg Maple leaf Oven roasted Turkey breasts
. 1 red pepper, thinly sliced
. 1 yellow pepper, thinly sliced
. 1 cup fresh baby spinach
METHOD:
1. Bring a large pot of water to a boil. Add edamame and

cook for 4 to 5 minutes or until tender.
2. Drain and place in a bowl of a food processor along with
gingerroot, garlic, lemon zest, lemon juice, salt and
pepper. With the machine running, slowly add olive oil
and green tea. Puree until smooth. Scrape down the sides
of the bowl, thin with more green tea if needed.
3. ASSEMBLE the sandwich by dividing the spinach between
four slices of bread then spreading each with the
edamame spread. Add the turkey, and peppers and top
each with the second slice of bread. Enjoy.
THE OPTIMIST SEES

THE DONUT, THE
PESSIMIST SEES THE
HOLE, AND I SEE A
COFFEE COMING.
STRAWBERRY AND RHUBARB PIE

BAKING TIME: 50 to 55 minutes
MAKES: 8 servings
INGREDIENTS:
. 3 cups halved or thickly sliced strawberries
. 2 cups sliced 1 inch pieces rhubarb
. 1/4 cup cornstarch
. 1 egg, lightly beaten
. 1 pastry (9 inch double-crust) pie
METHOD:
1. In a large bowl, combine the strawberries and rhubarb.

2. In a small bowl, combine the sugar and cornstarch;
sprinkle over fruit, tossing gently to blend.
3. Add beaten eggs to the fruit and mix lightly.
4. Spoon mixture into bottom of crust. Fit pastry over filling.
5. Crimp edges, cut steam vents in centre.
6. Place on baking sheet and bake in 450 F. Oven for 15
minutes.
7. Reduce temperature to 350 F. And bake 35 to 40 minutes
or until the pastry is golden and filling is bubbly.
I DON'T MEAN TO BE
DRAMATIC BUT IF
I DON'T GET MY
COFFEE REALLY SOON
I MIGHT ACTUALLY
DIE.
LEMON SPUNGE PUDDING CAKE
Recipes for this creamy custard bottomed lemon sponge

topped pudding dates back to the 1940s. This particular
version comes from my mother, and I think is the best
tangiest version around. Thanks Mom.
MAKES: 6 servings
BAKING TIME: 40 minutes
COOLING TIME: 30 minutes
INGREDIENTS:
. 1 cup granulated sugar
. 1/4 tsp salt
. 1 cup milk
. 3 tbsp butter, melted
. 3 large eggs, separated

. 1 tbsp finely grated lemon rind
. 1/3 cup fresh lemon juice
METHOD:
1. In a large bowl, whisk together 3/4 cup of sugar with

flour and salt. Add milk, butter and egg yolks; whisk to
combine. Stir in lemon rind and juice.
2. In a separate bowl, beat egg whites until soft peaks form.
Beat in the remaining sugar, about 1 tbsp at a time, until
peaks stiffen and mixture is glossy.
3. Stir about a quarter of egg white mixture into the lemon
mixture. Scrape remaining egg white mixture over batter
and fold in until batter is no longer streaky.
4. Scrape into an 8 inch square glass baking dish. Place dish
in a larger shallow pan. Pour enough boiling water into
pan to come halfway up sides of dish.
5. Bake in centre of a 350 F oven until the top is lightly
browned and set, about 30 to 40 minutes.
6. Remove baking dish from water and transfer to a rack to
cool for about 3o minutes.
7. Serve warm or cool.
SOOOOOO GOOOOOD
RHUBARB CUPCAKES WITH
STRAWBERRY CREAM
CHEESE ICING
MAKES: 12 cupcakes
INGREDIENTS:
. 1 tsp salt
. 1/3 cup butter, at room temperature
. 2 eggs
. 1/4 cup milk (1%)
. 1/2 tsp vanilla

3/4 cup diced rhubarb (about 1/4 inch)
INGREDIENTS FOR ICING:
. 1/4 cup cream cheese, softened
. 1 tbsp butter, at room temperature
. 3 tbsp strawberry jam
. 2 cups icing sugar, sifted
. 2 tbsp milk (1%)
. Strawberry jam (optional)
METHOD:
1. Line a muffin pan with 12 paper liners; set aside.
2. In a medium bowl, whisk together flour, baking powder
and salt.
3. In a large bowl, beat butter until creamy. Gradually beat
in sugar until well combined. Beat in eggs, one at a time.
Add the vanilla and beat until fluffy.
4. Gradually beat in flour mixture, alternating with milk,
just until smooth.
5. Stir in rhubarb. Using ice cream scoop or a large spoon,
spoon batter into prepared muffin pan, filling about 3/4
full.
6. Bake in 350 F. Oven for 20 to 22 minutes, or until tester
inserted in the centre comes out clean.
7. Let cool in the pan on a rack for 5 to 10 minutes; remove
cupcakes onto rack and cool completely.
METHOD FOR ICING:
1. In a medium bowl, using electric mixer, beat cream

cheese and butter until smooth.
2. Beat in the jam. Add icing sugar and milk; beat until very
smooth.
3. Spread icing over cooled cupcakes (or use piping bag).
4. If desired, drizzle a bit of strawberry ham (thinned with a
bit of water), over icing.
5. Store in airtight container and refrigerate up to 3 days.
Coffee Plantation
CHAPTER
SALADS & COLE SLAW

COLE SLAW SALAD
MAKES: 4 serving
INGREDIENTS:
. 3 cups chopped cabbage
. 1/2 cup diced celery (or green peppers)

. 1/2 cup diced red onions (or green onions)
. 1/4 tsp salt
. 2 tbsp chopped fresh parsley (optional)
DRESSING INGREDIENTS:
. 3 tbsp low-fat dressing
. 1 tbsp vinegar
. 2 tsp sugar
METHOD:
1. Blend cabbage, celery, onions in a small bowl.

2. Sprinkle with salt and pepper.
3. Add dressing, toss and serve.
HERE'S TO
ANOTHER DAY
OF WORKING
FOR A
LIVING.
MY STEAKHOUSE SALAD WITH
GINGER DRESSING
INGREDIENTS FOR GINGER DRESSING

. 2 tbsp minced scallions (white part only)
. 2 tbsp cider vinegar
. 2 tbsp canola oil
. 4 tsp fresh ginger root, grated
. 4 tsp celery, minced
. 1 tbsp water
. 2 tsp sugar
. 1 1/2 tsp soy sauce
. 1 1/2 tsp ketchup

. 1 tsp fresh lemon juice
. 1/2 tsp salt
INGREDIENTS FOR SALAD:
. 3 cups iceberg lettuce, chopped
. 1 cup red cabbage, shredded
. 1 large tomato, sliced
. 1 large carrot, peeled and shredded
. 1/2 cucumber, peeled and sliced
METHOD:
1. In a blender or a small food processor, combine scallions,
vinegar, oil, ginger root, celery,water, sugar, soy sauce,
ketchup, lemon juice, and salt. Puree until blended,
about 1 minute.
2. In a large serving bowl, combine lettuce, cabbage,
tomatoes, carrots, and cucumbers.
3. Pour the dressing on top and toss gently to mix. Serve
right away.
IT REALLY FEELS GOOD

TO COOK AT HOME.
CALIFORNIA CHOPPED SALAD
PREP TINE: 20 minutes

INGREDIENTS FOR VINAIGRETTE:

. 1/4 cup oil-packed sun-dried tomatoes
. 2 cloves garlic
. 1/3 cup olive oil
. 1 tbsp fresh parsley leaves
. 1/2 tsp salt
INGREDIENTS FOR SALAD:
. 8 oz romaine lettuce, chopped

. 1 cup English cucumber, chopped
. 2 scallions, finely chopped
. 1 cup red bell pepper, chopped
. 1 avocado, pitted, peel;ed, and chopped
. 2 hard-cooked eggs, chopped
. 1/2 cup Kalamata olives, pitted and halved
METHOD:
1. TO MAKE THE VINAIGRETTE, put the tomatoes, vinegar,

and garlic in a blender. Blend until relatively smooth, for
1 minute. With the machine running, slowly drizzle in the
olive oil until the mixture thickens, 1 to 2 minutes. Then
add the parsley, salt and pepper, and process just until
the parsley is chopped.
2. FOR THE SALAD, layer the ingredients, in the order list, in
a salad bowl or on individual plates. Drizzle on the
vinaigrette.
(NOTE):
You can make the vinaigrette up to 2 days ahead and the

salad a few hours ahead. Keep in the refrigerated until you are
ready to eat, pour on the dressing just before serving.
WORKING WITHOUT
COFFEE
IS CALLED SLEEPING.
GREEK CHICKEN SALAD

INGREDIENTS:

. 6 tbsp olive oil
. 2 tbsp fresh oregano, chopped
. 1 tbsp garlic, minced
. 1 tsp salt
. 3 boneless skinless chicken breasts
. 10 oz (6 cups) romaine lettuce, torn into bite-size pieces
. 1/2 English cucumber, quartered lengthwise and sliced
. 1 cup grape tomatoes, halved lengthwise

. 1/4 small red onion, sliced lengthwise
. 1/4 cup Kalamata olives, pitted and halved lengthwise
. 1/2 cup feta cheese, crumbled
. 4 lemon wedges
METHOD:
1. Preheat the grill to medium. Pour vinegar into a large

bowl. Slowly whisk in oil incorporated and thickened.
Whisk in oregano, garlic, 1/2 tsp salt and 1/8 tsp black
pepper.
2. Coat the chicken with cooking spray; sprinkle with
remaining 1/2 tsp salt and 1/8 tsp pepper. Grill until
browned on both sides and juices run clear, 5 to 6
minutes per side.
3. Right away transfer hot grilled chicken to a bowl and toss
to coat in the vinegar mixture. Let cool for 5 minutes.
Slice the chicken on a slightly diagonal and return to the
bowl to coat. Remove coated chicken to a plate.
4. In a large mixing bowl mix all your greens, add the
vinegar mixture and toss to coat. Remove the salad to a
platter or plates. Arrange the sliced chicken over the top
and serve with lemon wedges for squeezing.
5. (NOTE): For a grilled garnish, grilled the lemon wedges
cut-size down until they are nicely browned, 1 to 2
minutes per side. Serve with the salad and squeeze over
it.
TURKEY WHEATBERRY SALAD

INGREDIENTS:
. 1/3 cup wheatberries
. 2/3 cup water
. 1/2 tsp salt
. 1 lb turkey tenderloins
. 1 tsp poultry seasoning
. 1/2 cup Panera Bread Balsamic Vinaigrette Dressing
. 4 1/4 cups romaine lettuce, torn into bite-size pieces
. 2 cups mixed field greens

. 1 apple, sliced 1/4 inch thick
. 1/4 cup pistachios, roasted
. 2 tbsp raisins
. 2 tbsp dried apricots, chopped
. 2 tbsp dried cranberries
. 1/2 cup blue cheese, crumbled
METHOD:
1. In a small saucepan, bring the wheatberries, water, and

1/4 tsp of the salt to a boil over high heat. Reduce the
heat to medium-low, cover the pan, and cook the
wheatberries until they are tender yet chewy, 20 to 25
minutes. Remove the pan from the heat, drain off the
excess water, and let the berries cool uncovered.
2. Meanwhile, dust the turkey with the poultry seasoning,
pepper, and remaining 1/4 tsp of salt. Heat a large heavy
skillet on medium high heat. Coat the turkey all over with
cooking spray and sear it in the hot skillet until it is
browned and the juices run clear, about 6 to 8 minutes
per side.
3. Pour the vinaigrette into a large bowl that will hold the
turkey. Immediately transfer the hot turkey to the bowl
and toss it in the dressing. Let the meat be covered with
the mixture, once done remove the coated turkey to a
plate.
4. Add the romaine, greens, and apple slices to the bowl,
tossing to coat.
5. Remove the salad to a platter or to plates. Arrange the
sliced turkey over the top.
6. Garnish with the wheatberries, pistachios, raisins,
apricots, cranberries, and cheese.
7. (NOTE): Look for Panera Bread Balsamic Vinaigrette
Dressing at retailers such as Target. Or replace it with
your favorite balsamic or red-wine vinaigrette.
RHUBARB SALAD WITH MAPLE DRESSING
MAKES: 6 servings
INGREDIENTS:
. 2 large stalks rhubarb, washed and trimmed

. salt
. 1 cup lightly packed escarole, rinsed, dried and cut bite-size
. 2 cups lightly packed baby kale, rinsed and dried
. 2 tbsp fresh basil, roughly chopped
. 1/2 cup thinly sliced fennel
. 1 carrot, washed and peeled
. 120 gram aged Chevre Noir cheddar cheese
INGREDIENTS FOR VINAIGRETTE:

. 6 tbsp olive oil
. 1/4 tsp salt
. fresh ground pepper
METHOD:

2. Cut rhubarb stalks into bite-size pieces, about 3/4 inch
long. Slice on an angle for a nice diamond shape.
3. Toss the sliced rhubarb with the maple syrup and a pinch
of salt until it is well coated.
4. Lay on a cookie sheet and bake on the middle rack for 5
minutes. The rhubarb should be soft but firm enough to
maintain its shape. Remove from oven to cool on the
sheet.
5. In a medium bowl, combine the escarole, baby kale, basil,
fennel slices. Further peel the carrot to create a thin
ribbon and add it into the salad bowl.
6. Whisk together the red wine vinegar, maple syrup, olive
oil, salt and fresh ground pepper until well combined.
Taste and adjust if needed.
7. Toss the salad with enough dressing to coat lightly.
Divide onto individual plates and add about 3 to 4 pieces
rhubarb to each.
8. Using a cheese plane, shave or crumble the Chevre Noir
cheese onto each salad and serve.
DEEP-FRIED EGG
WITH MUSHROOM SALAD

MAKES: 6 servings
INGREDIENTS:
. 7 eggs
. 4 tbsp olive oil
. 2 tbsp butter
. 1 lb mixed mushrooms, torn into 1 inch pieces
1 tsp garlic, chopped
. Salt and freshly ground pepper
. 6 cups mixed greens
. 2 tbsp finely chopped green onions

. Vegetable oil for frying
. 1 cup panko
METHOD:
1. Bring pot of salted water to a boil and add 6 eggs. Boil for
5 minutes then remove the eggs from the hot water
immediately and plunge into an ice-water bath. Let rest
for 5 minutes. Crack shells and carefully remove. Reserve
eggs.
2. Heat 2 tbsp olive oil in a skillet over high heat. Add butter
and then mushrooms and saute until they start to lose
their juices, about 5 minutes. Add garlic and saute for 2
minutes or until juices fully evaporate. Add balsamic and
season with salt and pepper.
3. Toss greens and green onions with remaining 2 tbsp olive
oil and season with salt. Divide onto 6 plates and top
with mushrooms.
4. Heat enough vegetable oil to reach 2 inches in depth in
pot over high heat. Beat remaining egg with a little salt.
Roll each cooled egg in flour, shake off excess. Dip each
egg mixture and roll in panko to coat. Reserve on a plate.
5. Add eggs to oil, working in batches, and fry for 1 minute
or until panko is crisp. Remove from oil and sprinkle
lightly with salt. Immediately add to salad, cut in half just
before serving.
THIS COFFEE MIGHT

POSSIBLY BE THE
BEST PART OF
THE DAY.
CARROT-APPLE SALAD
MAKES: 1 serving
INGREDIENTS:
. 1 cup lettuce, torn (any variety)
. 1/2 apple, cored and diced

. 1/4 cup carrot, grated
. 1/4 cup cheddar cheese, cubed
. 1 tbsp salad dressing (your choice)
. Alfalfa spouts (optional)
METHOD:
1. Toss all ingredients together and enjoy.
COFFEE ... WOW.

MID-EAST CHICKPEA SALAD

INGREDIENTS:
. 1 large whole wheat pita pocket

. 1/8 tsp chili powder
. Salt and pepper
. 1/3 cup mayonnaise
. 3 tbsp yogurt
. 4 tsp oil
. 4 tsp soy sauce
. 1 tbsp tahini sauce
. 1 can (15 oz) chickpeas, drained and rinsed
. 2 cups plum tomatoes, cubed and seeded

. 2 cup English cucumbers, cubed, skin on
. 1/3 cup cilantro, (or mint), chopped
METHOD:

2. Cut the pita into four wedges, then slice horizontally to
make eight wedges. Spray pita wedges with vegetable
oil. Sprinkle with chili powder, salt and pepper. Place on
a baking sheet and bake for 5 minutes, or just until lightly
browned and crisp.
3. In a small bowl, mix mayonnaise, yogurt, oil, soy sauce
and tahini until smooth. Add a little water if too thick. Set
aside.
4. On a serving platter add chickpeas, tomatoes, cucumbers,
green onions, cilantro, tahini dressing, salt and pepper.
Mix well and serve with crisp pita.
MIXED VEGETABLE SALAD

INCREDIENTS:
. Half greenhouse cucumber, cubed

. 1 red sweet pepper, cut into chunks
. 1 carrot, thinly sliced
. 1 celery stalk, sliced
. Half onion, cut into chunks
. 1 cup mini-mini bocconcini cheese
. 2 tomatoes, cut into thick wedges
DRESSING INGREDIENTS:
. 1/4 cup olive oil
. 1/4 cup red wine vinegar

. 3 tbsp prepared basil pesto
. 1/4 chopped flat-leaf parsley
. 1/4 tsp salt
METHOD:
1. In a large bowl, combine cucumbers, sweet peppers,

carrots, celery, onion, cheese and tomatoes.
METHOD FOR DRESSING:

1. In a small bowl, combine the oil, vinegar, pesto, garlic,
salt and pepper.
2. Add to salad and toss gently.
3. Chill in refrigerator for 60 minutes to blend flavours,
before serving.
THE DAY DOESN'T

BEGIN UNTIL
THE COFFEE
GOES IN.
GRILLED CHICKEN AND
CARROT SALAD
MAKES: 4 servings
CARROT SALAD:
. 500 g carrots
. 1/2 tsp salt
. 1 tbsp olive oil
. 250 ml sliced avocado
. 2 green onions
. 12 sprigs of coriander
. 50 ml celery hearts
CARROT SALAD DRESSING:
MAKES: 4 servings

. 75 ml balsamic vinegar
. 150 ml olive oil
. 1 tsp horseradish
. 1 tsp mustard
. 1/4 tsp salt
CHICKEN BREASTS:
MAKES: 4 servings
. 460 gr of chicken breasts

. 2 tsp mustard
. 1 tbsp olive oil
. 1/4 tsp salt
. Black pepper to taste
METHOD:
1. Toss the carrots in olive oil and salt and roast at 375 F.
Until tender (should still have bite to them).
2. For the carrot salad dressing, combine all the ingredients
and slowly stream into the oil while whisking.
3. For the chicken marinade, whisk the mustard, oil and
seasoning in a bowl.
4. Coat the chicken with the marinade and grill until juices
run clear.
GRILLED LAMB AND
SPINACH SALAD

MARINADE TIME: 30 minutes
GRILLING TIME: 10 minutes
MAKES: 6 servings
INGREDIENTS:
. 4 Boneless, lamb short loins, about 1 1/2 lb
. 2/3 cup olive oil
. 1/3 cup vinegar
. 2 tbsp freshly chopped oregano (or 1 1/2 tsp dried)
. 1/2 tsp salt
. 1/2 tsp pepper
. 1 large bunch spinach

. 1/2 small onion, thinly sliced
. 1/2 cup feta cheese, crumbled
. 1/4 cup black olives, pitted
. 3 tsp honey mustard
METHOD:
1. Place lamb in a dish just large enough to hold the lamb in

a single layer.
2. In a small bowl, whisk together oil, vinegar, garlic,
oregano, salt and pepper. Pour half over the lamb,
turning to coat evenly. Marinade 30 minutes at room
temperature or up to 4 hours in the refrigerator, turning
once during marinating.
3. Meanwhile, wash spinach well and spin dry. Tear leaves
into bite-size pieces to make about 10 cups. In a large
salad bowl, place the spinach, onions, feta cheese and
olives; set aside.
4. Remove lamb from marinade and discard the marinade.
Place lamb on a greased grill over medium heat, grill until
tender yet still pink inside, 3 to 5 minutes per side.
5. Transfer to cutting board; let stand for 5 minutes. Slice
diagonally into thin slices.
6. Add lamb to spinach mixture and pour dressing over
salad.
7. Toss and serve.
DRINK COFFEE, BE
THE BEST VERSION OF
YOURSELF ...
YOU CAN BE.
SPRING SALAD

MAKES: 4 servings
INGREDIENTS:
. 1 Boston lettuce, washed and torn

. 4 small tomatoes, quartered
. 1/2 cucumber, sliced
. 1/3 sweet yellow pepper, cut in strips
. 1/3 orange, cut in strips
. 1/3 red pepper, cut in strips
. 3 eggs, hard cooked, peeled and quartered
. 2 celery stalks, diced
. 1 potato, cooked, peeled and cubed

. 1 cup sliced mushrooms
. 1 cup cheddar cheese, cubed
DRESSING:
. 1/2 cup olive oil
. 1/4 cup fresh lemon juice
. 2 clove garlic, crushed
. 2 tsp mustard
. 1/2 tsp salt
. 1/4 tsp coarsely chopped pepper

. 1/4 tsp granulated sugar
METHOD:
1. On a large platter, place lettuce.

2. Arrange tomatoes, cucumber, peppers, eggs, celery,
green onions, potatoes, mushrooms and cheese, on the
lettuce.
3. Cover and refrigerate until serving.
DRESSING:
1. In a small bowl, whisk together the oil, lemon juice,

garlic, mustard, salt, pepper and sugar; drizzle over the
salad just before serving.
TOMATO AND HERB
PASTA SALAD

MAKES: 8 servings
INGREDIENTS:
. 6 cups chopped tomatoes
. 1 1/2 cups slivered cooked Roast beef (pork or chicken)
. 3 tbsp fresh chives, chopped
. 1 tsp Worcestershire sauce
. 1 tsp salt
. 1/2 tsp red pepper flakes, crushed

. 1/4 tsp pepper
. 2 cups penne pasta
METHOD:
1. In a large salad bowl, place tomatoes and cooked meat.

2. In a small bowl, stir together oil, parsley, chives, garlic,
Worcestershire sauce, salt red pepper flakes and pepper.
3. Pour over tomatoes and meat; toss gently; let stand at
room temperature while cooking pasta.
4. In a large pot of boiling salted water, cook pasta
according to package directions until tender. Drain well.
Add to tomato and meat mixture.
5. Toss and serve.
WARM ROASRED SWEET POTATOE
SALAD
The sweet potatoes and onions can be roasted ahead of time.

Just warm then in your oven or in your microwave before
tossing with the greens.
REP TIME: 20 Minutes

MAKES: 8 servings
INGREDIENTS:
. 6 cups peeled cubed sweet potatoes
. 1 onion, thickly sliced
. 1/4 cup oil
. 2 tsp fresh thyme leaves
. 1 tsp salt
. 2 tbsp vinegar

. 2 tsp fresh tarragon leaves, chopped
. 8 cups mixed salad greens
. 1/4 cup dried cranberries (optional)
. 3/4 cup cheddar cheese, cubed
METHOD:
1. In a large bowl, combine potatoes and onions; add 2 tbsp

of the oil, thyme and 1/2 tsp of the salt. Toss and coat.
2. Spread over 2 large oiled baking sheets.
3. Roast in 375 F oven until potatoes are golden and fork-
tender, about 30 minutes, switching pans on rack and
stirring halfway through.
4. Meanwhile, in a small bowl, whisk together remaining 2
tbsp of the oil, vinegar, maple syrup, tarragon and
remaining 1/2 tsp salt.
5. In a large salad bowl, place greens; and hot roasted
vegetables.
6. Pour dressing over vegetables. Add the cranberries, if
using, and toss.
7. Add your cheese and serve.
FIRST COFFEE
THEN
CONVERSATION ....
BLACK LENTIL SALAD
WITH TZATZIKI SAUCE
MAKES: 4 servings
INGREDIENTS:
. 1 cup black lentils, soaked if possible

. Fine sea salt
. 1 cup green olives,pitted and roughly chopped
. 1 shallot, minced
. 2 tbsp olive oil, plus extra for garnish if desired
. Grated zest and juice of 1 lemon
. 1/2 tsp honey (or maple syrup)
. 2 ripe avocados, pitted and sliced
. Handful of fresh pea shoots

FOR TZATZIKI METHOD:
1. In a medium saucepan, bring the lentils and 2 cup of

water to a boil.
2. Cover and simmer on low heat until the lentils are tender
but not mushy, 15 to 20 minutes (depending on soak
time, if any).
3. Halfway through cooking, add a few pinches of salt.
When the lentils are tender, drain off any excess water.
4. Put the lentils in a large bowl and add the olives, shallots,
parsley, olive oil, lemon zest and juice, honey, and salt to
taste. Fold to combine.
5. To serve, put a few spoonfuls of lentil salad on each
plate. Top each serving with a slice of avocado, some pea
shoots, and a generous dollop of tzatziki.
6. Drizzle with extra olive oil if desired.
BEET CARROT SALAD
MAKES: 6 servings
INGREDIENTS:
. 4 large carrots, coarsely grated

. 1 beet, peeled and coarsely grated
. Lime Agave Vinaigrette (see other recipe)
METHOD:
1. Put all ingredients in a large bowl and toss to combine.

LIME AGAVE VINAIGRETTE
MAKES: 6 servings or 3/4 cup
INGREDIENTS:
. 1/4 cup freshly squeezed lime juice (3 limes)
. 1/4 cup olive oil

. 2 tbsp watermelons
. 1 tbsp agave nectar
. 1 clove garlic, crushed
. 1 tsp dried dill (optional)
METHOD:
1. Combine all ingredients in a cruet and mix thoroughly.

2. Toss with any salad of your choice.
3. Will keep refrigerated in an airtight container for up to 1
week.
SPRING MIX SALAD
MAKES: 6 servings
INGREDIENTS:
. 4 cups red leaf lettuce
. 2 cups organic dandelion greens, chopped

. 1 apple, cored and cut into 1 inch pieces
. 1 pear, cored and cut into 1 inch pieces
. 1 avocado, cut into 1 inch pieces
. 2 tbsp fresh mint, chopped
METHOD:
1. Combine lettuce, dandelion greens, apple, pears,

avocado, and mint in a medium bowl and toss.
2. Serve with dressing of choice.
WARM MIXED DANDELION SALAD
INGREDIENTS:
. 2 tbsp olive oil

. 1 large red onion, chopped
. 1 large bunch organic dandelion greens, trimmed and

chopped (about 6 cups)
. 2 tbsp raisins
. 2 tbsp rice cooking wine
. 1/4 cup hemp seed
METHOD:
1. In a large skillet, heat the olive oil over medium heat.

2. Add onions and garlic and saute for 4 minutes, or until
onions starts to soften.
3. Add dandelion greens and raisins and stir-fry for 2
minutes.
4. Add the rice wine and stir an additional minute.
5. Transfer greens to a medium bowl, top with hemp seeds,
and serve warm.
TO START YOUR
DAY OFF RIGHT
SKIP THE
DECAF.
TOMATOES AVOCADO
SALAD WRAP

MAKES: 4 serving
INGREDIENTS:
. 8 oz skinless boneless chicken breasts (about 2 breasts)
. 1/2 cup plum tomatoes, diced
. 1/2 cup red bell peppers, diced
. 1/2 cup ripe avocado, diced
. 1/3 cup canned black beans, drained and rinsed
. 1/4 cup fresh green onions, chopped
. 4 tsp lemon juice
. 1 tbsp sour cream

. 1 tbsp olive oil
. 1 tsp finely chopped garlic
. 1/2 tsp hot chili sauce
. pinch of salt and pepper
. 4 large tortillas
METHOD:
1. Lightly coat a grill pan with vegetable spray and set over
medium heat. Grill the chicken for 4 minutes on each side
or until it is no longer pink. Cool slightly, then slice thin.
2. Combine the tomatoes, red peppers, avocado, paprika,
black beans, green onions and parsley in a large bowl.
Add the lemon juice, sour cream, olive oil, garlic, chili
sauce, salt and pepper and mix well.
3. Spread one-half of each of the tortillas with one quarter
of the tomato mixture. Top with slices of chicken and
shredded cheese.
4. Fold in 2 sides and roll up. Place the wraps in a clean grill
pan and cook for 5 minutes, turning halfway, just enough
to warm through. (or heat in a 400 F. Oven for 5 minutes
until warm.)
5. Cut in half and serve.
ARUGULA SALAD WITH
MINT AND GRAPEFRUIT
MAKES: 1 main course or 2 side salads
INGREDIENTS:
. 2 cups baby arugula
. 1 cup grapefruit segments, cut in cubes
. 1/2 cup fresh mint leaves, finely sliced
. 2 tbsp olive oil
. 1 tbsp raw agave nectar
METHOD:
1. In a serving bowl, toss grapefruit, arugula, mint, olive oil

and agave nectar until well combined.
2. Serve right away or cover and refrigerate for up to 1 day.
WILD RICE WITH GREEN PEAS
AND CHIVES
This is a great little salad that you can try it is simple and
delicious. Wild rice is a wildly nutritious seed of an aquatic
grass that contains a high level of protein, fiber, calcium and
iron. It is also gluten-free and is extremely high in folic acid.
INGREDIENTS:
. 1 cup wild rice
. 2 tbsp olive oil
. 2 tbsp mustard
. Grated zest from 1 lemon
. 2 tbsp freshly squeezed lemon juice
. 1 tsp maple syrup

. 1/4 tsp salt
. 2 cups shelled green peas
. 1 cup chickpeas, cooked
. 4 spring carrot, julienned
. 1/3 cup fresh chives, chopped
. 1/3 cup fresh dill, chopped
. 1/3 cup pistachios, roughly chopped (Optional)
METHOD:
1. Rinse the wild rice well, put it in a glass jar or bowl, and
cover with fresh, pure water.
2. Let soak on the countertop overnight. In the morning,
drain and rinse the rice; then cover it again with fresh
water and put the jar in the fridge. Drain and rinse the
rice at least twice per day for 2 to 3 days, until it has
bloomed some or all of the grains will have split open,
and it should be tender enough to eat.
3. Drain and rinse the sprouted rice and put it in a large
bowl.
4. Whisk the olive oil, mustard, lemon zest and juice, and
maple syrup together in a small bow, adding a few
pinches of salt. Pure half of the dressing over the rice and
fold to coat. Stir in the peas, chickpeas, carrots, and all
the herbs into the rice.
5. In a dry skillet over medium heat, toast the pistachios
until golden and fragrant, about 5 minutes (be careful not
to burn them).
6. Add the toasted nuts to the salad. Pour the remaining
dressing over the salad and fold to combine. Serve.
HUNGARIAN ITALIAN
CONFETTI PASTA SALAD
This recipe is very easy to make, and always such a hit with
my family and friends. It is great for backyard barbecues. For
best results chill overnight.
MAKES: 6 to 8 servingsI
NGREDIENTS:
. 1 cup mayonnaise
. 1 tsp salt
. 1 1/2 tsp fresh basil, chopped
. 2 cups colored rotini pasta

. 1 cup tomatoes, chopped
. 1/2 cup green bell pepper, chopped
. 1/2 cup sliced black olives (optional)
METHOD:
1. Cook the pasta according to package directions.

2. Rinse in cold water, and drain.
3. In a large mixing bowl, whisk together the mayonnaise,
vinegar, salt, black pepper, and garlic until well blended.
4. Mix in basil, add pasta, tomatoes, bell peppers and
olives; fold gently until mixed.
5. Chill for several hours.
6. Stir gently before serving. Enjoy.
CHAPTER
DESSERTS
BABANA FLAMBE
INGREDIENTS:
. 3 tbsp unsalted butter
. 6 bananas, halved length-wide
. 12 oz black cherries, stoned
. 1/2 cup Grand Mariner

METHOD:
1. Melt the butter in a pan and add bananas.

2. Lightly brown them on each side, then add the brown
sugar and lemon juice and cherries.
3. Pour over the Grand Mariner, flame, and serve.
CLEARLY YOU
DON'T UNDERSTAND
I NEED MY
COFFEE.
CARROT CAKE WAFFLES
INGREDIENTS:
For The Ginger-Raisin Syrup:
. 1 cup brown sugar, packed
. 1/2 cup water

. 1/3 cup raisins
. 2 tbsp fresh ginger, grated
. 1 tsp dry ground ginger-raisin
For The Waffles:
. 2 eggs
. 2 tbsp brown sugar, packed
. 1 can (8 oz) crushed pineapple, not drained
. 1/2 cup toasted, chopped walnuts

. 1/2 cup carrot, packed, grated
. 1 cup buttermilk
. 1 tsp vanilla extract
. 2 cups all purpose flour
. 1/4 tsp salt
. 1 tsp cinnamon
. Butter (optional)
METHOD:
1.TO MAKE THE SYRUP, in a small saucepan over medium-
heat, combine the brown sugar, raisins, water and both the
fresh grated and dry ground ginger. Bring to a simmer, stirring
to combine, and heat until the sugar has dissolved. Remove
the pan from heat ans set aside to steep.
2. Heat a waffle iron to medium-high heat. Heat the oven to
250 F.
3. In a medium bowl, whisk together the eggs, oil, brown
sugar, pineapple, walnuts, carrots, buttermilk and vanilla.
In a small bowl, whisk together the flour, baking powder,
salt, and cinnamon. Gently stir the dry ingredients into
the liquid ingredients just until combined.
4. Spray the waffle iron with cooking spray and add 2/3
cups of batter, or an appropriate amount for your waffle
iron.
5. Cook as directed for your waffle iron, or until golden
brown. Keep warm on a baking sheet in the oven while
you cook the remaining waffles. Serve with butter, if
desired, and the warm syrup.
FRANKLIN'S PECAN PIE
MAKES: 1 pie
INGREDIENTS:
. 1 envelope (1/2 box) Robin Hood flaky pie crust mix
. 4 squares semi-sweet (or sweet) chocolate
. 1/4 cup buttermilk

. 1 can sweetened condensed milk
. 1/2 cup hot water
. 2 eggs, beaten
. 1 tsp vanilla extract
. Pinch of salt
. 1 1/4 cups pecan halves (or pieces)
. Sealtest vanilla ice cream
METHOD:
1. Prepare pastry according to package directions for one

crust unbaked pie shell.
2. Melt chocolate and butter in a medium saucepan.
3. Stir in sweetened condensed milk, hot water, and beaten
eggs, mixing well until smoothly blended.
4. Remove from heat; stir in remaining ingredients.
5. Pour into pie shell.
6. Bake in oven at 350 F for 40 to 45 minutes or until set.
Cool slightly.
7. Serve warm or chilled with ice cream.
ONE CUP OF
COFFEE A DAY,
KEEPS THE
HEADACHE AWAY.
MARMALADE PUDDING
READY IN: 1 hour

MAKES: 4 serving
INGREDIENTS:
. 1/4 cup unsalted butter

. 3 eggs, separated
. 1/4 cup orange marmalade, with rind
. 1 cup milk
. 1/4 tsp salt
. 1 tbsp icing sugar
METHOD:

2. Butter four 4 inch wide souffle dishes or one large souffle
dish.
3. Beat butter and 1/3 cup sugar together with an electric
mixer, until light and fluffy; reserve the remaining sugar.
Add egg yolks one at a time and continue to beat until
incorporated.
4. In a separate bowl, combine the marmalade and milk.
Alternately add flour and milk mixture to mixer bowl,
starting and ending with flour.
5. Beat egg whites and salt together until well incorporated.
Beat in the remaining sugar slowly until egg whites form
a stiff peak. Stir a spoonful into the marmalade base and
then fold in remaining egg whites.
6. Spoon into souffle dishes and place in a baking pan. Half
filled with hot water.
7. Bake for 30 to 40 minutes or until top resembles cake
while the underneath remains custardy. Sift icing sugar
over the top before serving.
ITALIAN RICE PUDDING
MAKES: 4 servings
INGREDIENTS:
. 1/3 cup Arborio short grain Italian rice
. 2 cups milk
. 3 tbsp granular sugar
. 3 tbsp butter
. Grated rind of 1 lemon
. 1 tsp cinnamon
METHOD:

2. In a bowl, mix the rice, milk, sugar, butter, and lemon
rind and pour the mixture into a greased 2 qt. Baking
dish.
3. Bake for 2 hours. Sprinkle with cinnamon and serve hot
or cold.
HAWAIIAN STRAWBERRY TARTS

BAKING TIME 8 to 10 minutes
TOTAL TIME: Chill for 2 hours
INGGREDIENTS:
. 1 1/2 cups vanilla wafer crumbs

. 1/4 cup flaked sweetened coconuts
. 1/4 cup toasted macadamia nuts, finely chopped
. 1/3 cup unsalted butter, melted
FILLING:
. 3 pkgs light brick cream cheese spread, softened
. 1 cup icing sugar
. 1/4 cup fresh lime juice (about 2 limes)
. 1 tsp grated lime
. 1 tsp vanilla
CRUSHED BERRY SAUCE:
. 2 1/2 cup strawberries
. 2 tsp granulated sugar (optional)
GARNISHES:
. 12 strawberries, halved
. 2 tbsp chopped, toasted macadamia nuts
METHOD:
1. In a bowl, combine wafer crumbs, coconut and

macadamia nuts; stir in butter until evenly moistened.
Press onto bottom and up side of a 9 inch tart pan with
removable bottom.
2. Bake in 350 F. Oven for 8 to 10 minutes or until golden
brown around edges.
3. Let cool completely.
FOR FILLING:
1. In a bowl with electric mixer, beat cream cheese until

light and fluffy.
2. Gradually beat in sugar until well combined. Add lime
juice, lime rind and vanilla; mix until smooth; spoon over
crust.
3. Refrigerate for 2 hours or until set and thoroughly chilled.
FOR CRUSHED BERRY SAUCE:
1. In a bowl, combine strawberries with sugar, if using; let

stand for 15 minutes.
2. Lightly crush with fork.
FOR GARNISHES:
1. Arrange the strawberries on tart; sprinkle with
macadamia nuts.
2. To serve, cut into wedges and spoon sauce over top.
3. To quickly cool baked crust, place in the freezer for about
15 minutes.
COFFEE THE PERFECT

HOLIDAY GIFT.
NEVER THE WRONG SIZE,
ALWAYS THE
RIGHT COLOR.
MY RHUBARB CREME BRULEE
MAKES: 6 servings
BAKING TIME: 60 minutes
TOTAL TIME: Chill for 6 hours or up to 2 days
INGREDIENTS:
. 2 cups chopped (1 inch) rhubarb

. 3 tbsp light brown sugar
. 2 tbsp water
CRUSTARD INGREDIENTS:
. 2 cups whipping cream
. 5 egg yolks
. 2 eggs
. 1 tsp vanilla
. 1/4 cup light brown sugar
METHOD:
1. In a small saucepan, combine rhubarb, sugar, brown

sugar and water; bring to a boil. Reduce heat and simmer
for about 10 minutes, stirring occasionally, until
thickened and the rhubarb is softened. Let cool.
METHOD FOR CUSTARD:
1. In a saucepan, heat cream to almost simmer. In a bowl,

stir together egg yolks, eggs and granulated sugar, just
until blended; gradually stir in hot cream. Strain through
fine sieve into bowl. Stir in vanilla.
2. Divide rhubarb puree evenly among 6 oz ramekins or
custard cups. Carefully spoon custard mixture over
rhubarb.
3. Set ramekins in large roasting pan and place pan into the
oven. Pour in enough hot tap water into pan to cover
halfway up side of ramekins.
4. Bake in 300 F. Oven, until custard sets but still quivers
when gently shaken, about 1 hour.
5. Carefully remove cups from water bath. Let cool on a
rack to room temperature. Cover each ramekin tightly
with plastic wrap and refrigerate for at least 6 hours or
up to 2 days.
TO SERVE:
1. Gently blot and liquid that has formed on surface of the

mustard with paper towels.
2. Sprinkle 2 tsp brown sugar evenly over top of each.
Transfer cups to baking sheet. Broil as close as possible to
heat source until the brown sugar melts and caramelizes,
about 2 minutes.
3. Let stand until sugar hardens. (Desserts may be
refrigerated for up to 1 hour after broiling.)
CORNMEAL WAFFLES AND
RASPBERRY SAUCE
INGREDIENTS:
Waffles:
. 1 3/4 cup all purpose flour

. 1 1/4 cup cornmeal
. 1 tbsp baking powder
. 1/2 tsp salt
. 2 cups milk (1%)
. 2 eggs, beaten
. 1 1/2 tsp vanilla extract
Raspberry Sauce:
. 2 pints raspberries
. 1/2 cup water
. 3/4 cup sugar
. 2 tbsp cornstarch
METHOD:
1. Preheat the waffle maker.

2. In a medium mixing bowl, combine all the dry
ingredients, flour, cornmeal, baking powder, brown
sugar, and salt and mix together well. In another medium
mixing bowl, whisk the wet ingredients: milk, vegetable
oil, eggs, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir
until just combined.
4. Pour 3/4 cup to 1 cup, (depending on the size of your
waffle maker) into the center of the grid.
5. Cook until golden brown, approximately 3 to 4 minutes.
METHOD FOR SAUCE:
1. For the sauce, crush the raspberries with water in a

saucepan. Add the sugar and starch.
2. Bring to a boil, stirring constantly. Reduce heat and let
simmer until the raspberries have broken down and look
like jam.
3. Serve waffles with raspberry sauce or with maple syrup.
NO-BAKE ENERGY CRUNCH BARS
With your busy schedule, a healthy, on-the-go snack can go a

long way. This no-bake bar will give you an energy boost while
keeping the energy costs down.
MAKES: 24 Bars
TIME: 15 minutes
INGREDIENTS:
. 1 cup dates, pitted and chopped
. 3/4 cup honey
. 1 tbsp flax seeds
. 1/4 cup sesame seeds
. 1 1/2 cup oats (rolled or large flake)
. 1 cup nuts, coarsely chopped
. 1 cup dried cranberries (or raisins)
. 1/3 cup pumpkin seeds

. 1 tsp cinnamon
METHOD:
1. Combine first three ingredients in a food blender until

smooth.
2. Transfer to a large bowl and stir in the remaining
ingredients until evenly combined.
3. Line a small pan with parchment paper and press the
mixture evenly into an 8 inch square pan.
4. Refrigerate until firm, then cut into bars.
MY COFFEE AND I.
DEEP-FRIED CARAMEL BANANA -
PEANUT BUTTER WONTONS
MAKES: 8 serving
INGREDIENTS:
. 8 wonton wrappers
. 1/4 cup peanut butter
. 1 banana, peeled and sliced into 1/4 inch thick pieces
. Hershey's caramel Kisses, unwrapped,
. Powdered sugar for dusting (optional)
. Vegetable oil for deep frying
METHOD:
1. Place a small bowl of warm water besides the wonton

wrappers. Put a single wonton wrapper on a clean, dry
surface in front of you.
2. Smear 1 tsp of peanut butter onto the centre. Set a
banana slice on top of the peanut butter and top banana
with chocolate Kisses.
3. Dip your finger in water and trace a circle on the wonton
wrapper around the stack of ingredients (water is the
glue of wonton wrappers).
4. Pinch and seal wrapper around the ingredients and pinch
it at the top so that it resembles a large Kiss.
5. If you are not going to fry the wontons immediately,
cover with a damp dishcloth and refrigerate.
6. Pour the oil into a small, tall pot until it is 3 inches deep.
Heat oil until it reaches 350 F.
7. When the oil is ready, fry four wontons at a time, for
approximately one minute, or until wonton wrappers are
golden brown.
8. Remove and place on a towel to absorb the excess oil.
9. Dust with powdered sugar (if using).
10. Adjust the heat so that it is 350 F. Again and
continue with the next batch.
APPLE RHUBARB COBBLER
INGREDIENTS:
. 3 1/2 cups sliced peeled apples, such as Empire, Ida Red, or
McIntosh (4 to 6 apples)
. 3 1/2 cups sliced rhubarb (1/2 inch pieces)
. 1/4 cup cornstarch
. 1 tsp ground cinnamon
. 1/2 cup water
INGREDIENTS FOR BISCUIT TOPPING:
. 1 1/3 cup all purpose flour

. 3/4 tsp salt
. 1/3 cup cold water
. 1/2 cup milk
. 1 tsp vanilla
. 1 tbsp granulated sugar
METHOD:
1. In a large bowl, combine apples and rhubarb.

2. In a small bowl, stir together the sugar, cornstarch, and
cinnamon; stir into fruit until well combined. Stir in
water.
3. Transfer to a deep 9 inch square baking dish or into an 8
cup casserole dish.
4. Place on a baking sheet to catch drips. Bake in the oven
at 375 F. For 15 minutes, stirring twice.
METHOD FOR BISCUIT TOPPING:
1. Meanwhile, in a large bowl, stir together flour, 2/3 cup

sugar, baking powder and salt. Using pastry blender or
two knives, cut in butter until size of large peas.
2. In a small bowl, combine milk and vanilla; quickly stir into
flour mixture, stirring with fork to make thick, non-sticky
dough.
3. Using large spoons, place dough in large dollops on hot
fruit. Sprinkle with 1 tbsp sugar.
4. Bake for 15 to 20 minutes or until golden brown.
5. Let stand for 5 minutes before serving. (Best served
within 4 hours.)
CHAPTER
DRINKS AND PUNCH

MANGO BLUEBERRY SMOOTHIE
INGREDIENTS:
. 1 cup coconut milk
. 1 cup water, filtered

. 1/2 cup blueberries
. 1/2 cup frozen mango
. 1 scoop vanilla Whey powder
METHOD:
1. For added benefit and fat burning properties, add 1

teaspoon coconut oil.
2. Blend and enjoy.
QUICK ... I NEED

I NEED A CUP
OF JAVA.
ORANGE CITRUS SPARKLER
PREP TIME: 5 Minutes

MAKES: 6 servings
INGREDIENTS:
. 1 liter sparkling water
. 2 cups orange juice
. 2 tsp MiO Liquid water enhancer fruit punch
. 1 lemon, slice
METHOD:
1. Mix all the ingredients in a pitcher.

2. Serve over ice.
RHUBARB STRAWBERRY
LEMONADE SPARKLER

MAKES: 8 servings
INGREDIENTS:
. 2 cups rhubarb, chopped
. 2 cups cold water (or bottled water)
. 2 cups strawberries, chopped
. 1 pkg Crystal light lemonade drink mix
. 3 cups ice cubes
. 2 cups sparkling water, divided
METHOD:
1. Bring the rhubarb and water to a boil in saucepan on

stove over medium heat, 5 to 7 minutes, or until the
rhubarb is tender and breaks down to a smooth
consistency, stirring occasionally.
2. Strain through a fine mesh sieve, by gently pressing
rhubarb with back of a spoon to extract all liquid.
3. Pour strained liquid into a blender, discarding the pulp.
4. Blend rhubarb, strawberries and drink mix until
combined.
5. Add the ice cubes and half the sparkling water; blend on
high speed until thickened.
6. Pour into a 2 L glass or plastic pitcher.
7. Stir in remaining sparkling water.
PINK RASPBERRY LEMONADE

INGREDIENTS:
. 5 cups cold water
. 1 cup cold carbonated lemon-lime juice
. 1 tbsp lime juice
. 1 pkg Crystal light pink lemonade drink mix
. 1 pkg Crystal light raspberry ice drink mix
METHOD:
1. Add water, carbonated beverage and lime juice to drink

mix in 1 1/2 L glass or plastic pitcher; stir until mixes are
dissolved.
2. Garnish each filled glass with 3 raspberries and a lemon
slice.
3. Serve over ice.
GREAT STRAWBERRY LEMONADE

MAKES: 8 servings
INGREDIENTS:
. 1 pkg Crystal light pink lemonade drink mix
. 8 cups cold water
. 1 cup frozen strawberries, divided
. Ice cubes
METHOD:
1. Place drink mix in glass or plastic pitcher. Add cold water;

stir until drink mix is completely dissolved.
2. Pour half of the prepared drink mix and half of the
strawberries into blender, cover. Blend on high speed
until smooth.
3. Pour over ice cubes in tall glass. Repeat with remaining
prepared drink mix and strawberries. Serve right away.
CHAPTER
DIPS AND SPREADS

MY CREAMY MUSTARD DIP
MAKES: 3/4 cup
INGREDIENTS:
. 2/3 cup Hellmann's real, light or light cholesterol-free

mayonnaise
. 1/4 cup loosely packed parsley, finely chopped
. 1 tbsp Dijon mustard
. 1/2 tsp garlic powder
METHOD:
1. Combine all the ingredients in a small bowl.
TZATZIKI
MAKES: 1 cup
INGREDIENTS:
. 1 cup thick yogurt (Greek-style)
. 1/2 English cucumber, unpeeled
. 2 tbsp olive oil
. 2 tbsp fresh dill, minced
. Freshly squeezed juice of 1/2 lemon
. Fine sea salt and freshly ground black pepper
METHOD:
1. Put the yogurt in a large bowl.

2. Grate the cucumbers into a separate bowl and squeeze
out as much liquid as possible. Add the squeezed
cucumber to the yogurt.
3. Add the olive oil, garlic, dill, and lemon juice, and fold to
combine; season with salt and pepper.
4. Chill in the refrigerator for at least 1 hour before serving,
to allow the flavors to combine.
5. Store any leftovers, cover, in the fridge for up to 2 days.
ON A REALLY
BUSY DAY
YOU NEED A
CUP OF COFFEE.
CHAPTER
KITCHEN &
HOUSEHOLD TIPS
HERE are some Kitchen Tips that might be helpful in your
cooking ventures.
. Leftovers are great to eat at room temperature or as filling

for sandwiches.
. A flank steak can be marinated for a couple of hours or

overnight for a more tender results.
OTHER TIPS:
. Once a month, before you go to sleep or go to work, flush

your toilet and then pour in about 2 litters of white vinegar
into the toilet bowl, (not in the tank). Make sure you leave it
there for at least 4 hours. This will clean out any hard water
build up in the system. It also makes cleaning the toilet a
breeze.
. BASIL, Is best known for pesto, pizza and pasta dishes, basil is
a delicate herb that is best chopped just before adding to your
favourite dish.
. PARSLEY, is a mainstay in Middle Eastern Tabbouleth salads

and Argentinean Chimichurri sauces, this herb is a global
favourite and very versatile.
. MINT, is a great base for a sauce served with lamb, mint also
adds freshness to fruit salad, iced tea and as a garnish for fruit
desserts.
. THYME, is a versatile herb that enhances roast meats,

chicken, beef, pork and lamb. Good with most vegetables
including mushrooms, carrots and potatoes.
. CORIANDER, is also known as cilantro, this distinctive herb is

used widely in Asian, Latin American, and Caribbean cuisines,
providing a fresh contrast to spicy foods.
. CHIVES, add chopped chives to potato salad, mashed
potatoes, and soups as a garnish to keep its fresh flavour.
Chives is also great for omelettes.
. DILL, is used in pickling, dill also complements cabbage,

beets, green beans, potatoes and sliced cucumbers. Dill is also
a great addition to a creamy dip served with raw vegetables.
TEA IS GOOD
BUT
COFFEE'S BETTER.
CHAPTER
9
ART
GALLERY
PAINTING BY MARGARET FELFOLDI
THIS IS A
FREE
EBOOK
ENJOY!
TIME TO
ENJOY IT ALL ........

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GOOD FOOD

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THIS BOOK IS TO YOU ALL.

The Toronto Public Library

Dr. George Felfoldi is an Independent

Toronto, Ontario, Canada.

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SOUPS AND STEWS

. 2 tsp vegetable oil

. 4 cloves garlic, minced

. 1 tbsp minced fresh ginger

. 5 large carrots, peeled and chopped

. 3 stalks celery, chopped

. 2 potatoes, peeled and chopped

. 2 tbsp tomato paste

. 2 tsp Hungarian red paprika

. 3 cups vegetable broth

. 1 can (14 oz) red kidney beans

. 3 tbsp fresh chopped cilantro

. Hot pepper sauce (optional)

CREAMY CAULIFLOUR SOUP

. 2 medium onions, chopped

. 4 cups reduced salt chicken stock

. 1/4 tsp, grated nutmeg

. 1 cup milk (1%)

. Salt and pepper to taste

. 4 cups carrot, peeled and sliced

. 4 cups rutabaga, peeled an cubed

. 8 cups chicken broth

. 2 russet potatoes, peeled and cubed

. 3 tbsp maple syrup

. 1 tbsp Hungarian paprika

. 1/4 cup (35%) cream

. Salt and Pepper, to taste

YOU ARE WHAT YOU EAT,

. 1 (10 oz) package frozen chopped broccoli

. 1 (10.75 oz) can condensed cream of mushroom soup

. 8 oz processed cheese food (eg. Velveeta)

. Salt and black pepper, to taste

1. Prepare the broccoli according to package directions.

READY IN: 75 minutes

. 2 1/2 cups carrots, sliced

. 2 large potatoes, peeled and cubed

. 1 cup onions, chopped

. 2 stalk celery, chopped

. 3 cups chicken broth

. 1 tsp ground ginger

. 1/2 cup heavy whipping cream

. 1 tsp Hungarian paprika

. 1/8 tsp ground black pepper

1. Heat the butter in a Dutch oven over medium heat; add

READY IN: 30 minutes

. 1/4 cup margarine (or Butter)

. 6 green onions, thinly sliced

. 4 cloves garlic, chopped

. 1 tsp fresh thyme, chopped

. 4 cups vegetable broth