Easy Shepherd’s Pie

· Prep time: 10 minutes
  Cook time: 50 minutes
· Yield: Serves four.

INGREDIENTS


·                                 1 1/2 lbs ground round beef
·                                 1 onion chopped
                                   1 clove garlic
·                                 1-2 cups vegetables - chopped carrots, corn, peas
·                                 1 1/2 - 2 lbs potatoes (3 big ones)
·                                 8 tablespoons butter (1 stick)
·                                 1/2 cup beef broth
·                                 1 teaspoon Worcestershire sauce
·                                 Salt, pepper, other seasonings of choice

METHOD

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Saute onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and saute until no longer pink. Add garlic. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Chicken Pot Pie

Prep Time: 20 Minutes
Cook Time: 50 Minutes


Ready In: 1 Hour 10 Minutes
Servings: 8


INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
2 cooked potatoes
Chicken Stock
1 teasooon Dried Summer Savory
1/3 cup butter
1/3 cup chopped onion
1 clove chopped garlic
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

METHOD:

Preheat oven to 425 degrees F (220 degrees C.)

Peel, dice and cook potatoes for 15-20 minutes.

While the potatoes are cooking, in a saucepan, combine chicken, carrots, peas, and celery. Add broth to cover and boil for 15 minutes in chicken stock. Add summer savory.

When done, remove from heat, drain and set aside. Keep broth.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, chopped garlic. Slowly and gradually whisk in chicken broth and milk. Simmer over medium-low heat until thick. Add potatoes. Remove from heat and set aside.

Prepare a baking dish with the bottom pie crust.

Place the chicken mixture in bottom pie crust. Pour hot gravy mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.

Cool for 10 minutes before serving.

TACO SALAD

1 POUND LEAN GROUND BEEF; COOKED IN LARGE PAN
1 HEAD LETTUCE (CHOPPED SMALL)(USE 1/2 IF LARGE)
2 TOMATOES CHOPPED SMALL
1 ONION CHOPPED SMALL
1 GREEN PEPPER CHOPPED SMALL
1 PACKET TACO MIX(MIX W/GR. BEEF WHEN COOKING)
1 BOTTLE RUSSIAN DRESSING MIX (REGULAR SIZE)
1 BAG CHEESE DORITOS (CRUSHED TO MED. SIZE PIECES)
SHREDDED CHEESE (OPTIONAL)

BROWN GROUND BEEF IN LARGE PAN; ADD TACO MIX WHILE
BROWNING. REMOVE FROM HEAT.
ADD CHOPPED ONION; TOMATOE; GREEN PEPPER AND
RUSSIAN DRESSING.  TOSS TOGETHER LIKE SALAD.
STORE IN FRIDGE UNTIL READY TO SERVE.
JUST BEFORE SERVING ADD CHOPPED LETTUCE; CRUSHED
DORITOS AND SHREDDED CHEESE.
GIVE ONE LAST TOSS AND ITS READY TO SERVE.

SYLVIE ROBICHAUD

HOT WING SAUCE

5 TBSP LOUISIANNA HOT SAUCE / TABASCO SAUCE
1/2 TBSP VINEGAR
SALT & PEPPER (LOTS)
1/2 TBSP WORCHESTERSHIRE SAUCE
1 TBSP BARBEQUE SAUCE (REGULAR OR ONION)
1 TBSP MOLASSES
1 TBSP BROWN SUGAR
1/2 TSP LEMON JUICE

MIX ALL INGREDIENTS TOGETHER

BAKE UNDER THE BROILER CHICKEN WINGS UNTIL
GOLDEN BROWN.

ADD WINGS TO THE HOT SAUCE

ENJOY

DRINK LOTS OF WATER

CHRIS LEADBEATER

EGG ROLLS

4-5 MEDIUM MUSHROOMS
1/2 LB LEAN GROUND PORK
1/2 TSP SALT
1/2 TSP CORNSTARCH
1/2 TSP SOYA SAUCE; DASH OF WHITE PEPPER
8 CUPS WATER
1 HEAD GREEN CABBAGE(2 1/2 LBS) FINELY SHREDDED
2 TBSP VEGETABLE OIL
1/4 CUP SHREDDED BAMBOO SHOOTS;1/3 CUP GREEN ONION
1 TSP SALT; 1 TSP FIVE SPICE POWDER
18 EGG ROLL SKINS
1 EGG BEATEN;  VEGETABLE OIL TO DEEP-FRY

MIX PORK;1/2 TSP SALT;CORSTARCH;SOY SAUCE & PEPPER
COVER & REFRIDGERATE FOR 20 MIN.BOIL CABBAGE IN
WATER FOR 1 MINUTE. DRAIN&RINSE W/COLD WATER.REMOV
EXCESS WATER.STIR FRY PORK MIXTURE UNTIL NO LONGER
PINK. ADD MUSHROOMS; BAMBOO SHOOTS.COOK 1 MIN.ADD
CABBAGE;GREEN ONION;1 TSP SALT & FIVE SPICE POWDER
REMOVE CABBAGE MIXTURE FROM WOK.  LET COOL.
PLACE 1/2 CUP CABBAGE MIXTURE IN CENTRE OF EGG
ROLL WRAPPER. BRUSH EDGES OF WRAPPER WITH BEATEN
EGG TO HELP SIDES STICK
DEEP FRY ON EACH SIDE 2 TO 3 MINUTES IN HOT OIL
UNTIL GOLDEN BROWN
16-18 EGG ROLLS
BC NEW CHINESE COOKBOOK

DRY GARLIC

1 CUP SUGAR
3 TBSP SOYA SAUCE
3 TBSP WATER
1/2 TSP GARLIC POWDER
1/2 CUP VINEGAR
1/2 TSP SALT

MIX INGREDIENTS TOGETHER

THICKEN WITH CORNSTARCH IF DESIRED

BAKE IN OVEN ( WITH DESIRED MEAT ) FOR 3/4 TO 1 HR

JENNIFER LEADBEATER

LEMON BREAD

1/2 CUP SHORTENING
1 CUP SUGAR
2 EGGS BEATEN UNTIL LIGHT & FLUFFY
1 1/2 CUPS FLOUR
2 TSP BAKING POWDER
1/2 TSP SALT
2 TSP GRATED LEMON RIND
1/2 CUP MILK
GLAZE:
1/2 CUP SUGAR
2 TBSP LEMON JUICE

350 F
POUR IN LINED (WAX PAPER) 9X13 BREAD PAN
LET STAND 20 MINUTES BEFORE BAKING

BAKE FOR 60-70 MINUTES OR UNTIL COOKED

POUR GLAZE OVER HOT BREAD WHILE STILL IN PAN

LET COOL IN PAN 3-4 HOURS OR OVERNIGHT

1 LOAF
CARMELLE ROBICHAUD