Preparation time: 20 minutes. Serves 4

Ingredients:
4 eggs
1/4 cup milk
1 TBSP white sugar
1 TSP vanilla

Instructions:
Combine eggs, milk, sugar and vanilla. Whisk together, dip bread in
mixture and transfer to a hot griddle or frying pan - may use cooking spray,
butter or margarine. Cook until golden brown on both sides. Garnish with your favorite topping.

Preparation time: 30-45mins.  Serves: 4-6

2 cups medium egg noodles
1 (300 g.) frozen broccoli spears or fresh
3 tbsps. butter or margarine
3 tbsps. flour
½ tsp. salt
¼ tsp. prepared mustard
¼ tsp. pepper
2 cups milk
1 cup shredded cheddar cheese
2 cups diced cooked turkey
½ cup slivered toasted almonds

Cook noodles in salted boiling water until tender, drain. Cook broccoli until just tender, drain. Dice broccoli stems but leave florets whole. Meanwhile in saucepan over low heat, melt butter, stir in flour, salt, mustard, pepper and cook for 3-4 mins. Add milk, cook, stirring constantly, until thick and smooth. Remove from heat and stir in cheese until melted. In greased, shallow baking dish, arrange noodles, broccoli stems and turkey. Pour cheese sauce over all. Arrange broccoli florets on top, pressing them lightly into sauce, sprinkle with almonds. Bake uncovered, in a 350 degree oven for 15 minutes or until bubbly hot.

Preparation time: 1 hour. Serves 6-8

Crust:
3 medium baking potatoes, peeled
¼ cup milk
½ tsp. salt
1 tbsp. olive oil (divided)

Filling:
2 cups coarsely chopped cooked broccoli or 1 pkg. (300 g) frozen whole broccoli, defrosted and finely chopped
1½ cups coarsely grated Cheddar cheese
3 eggs
1 cup milk
½ tsp. salt
½ tsp. pepper
Pinch ground nutmeg
2 green onions, chopped

For the Crust: Cut potatoes into chunks and cook in water until tender. Drain well. Mash with milk and salt. Brush a 9”deep pie dish with part of the olive oil or spray. Press in mashed potatoes. Brush with remaining oil or spray. Bake crust in 375 oven for 30 minutes. Reduce oven to 325.

For the Filling: Arrange well-drained broccoli and cheese on top of the potato crust. In medium bowl, whisk eggs with milk, salt, pepper, and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions. Bake quiche 30 to 40 minutes until slightly puffed, browned and just set. Allow to cool 10 minutes before serving.

Preparation time: Soak beans in water overnight, cook until soft and brown. Serves: 4-6

Recipe 1:
1 pkg. Yellow eye beans (let soak overnight)
2 tbsps. Brown sugar, ketchup
4 tbsps. Molasses
Salt and Pepper to taste
1 tsp. dry mustard

Recipe 2:
2 tsps. dry mustard
½ cup brown sugar
2/3 cup molasses
1 tsp. salt
1 lb. Beans
¼ tsp. Pepper
1/6 lb. salt pork or bacon
1 tsp. vinegar
1 medium onion

Cook bean as per instructions, then add remaining ingredients and cook all day either in
2 slices of bacon, cut-up. Cook in a slow cooker or bean crock. Remove cover last hour to brown. Seve wit warm fresh rolls and enjoy.

Preparation time: 45 minutes. Serves: 8 

1 1/2 pounds of broccoli, washed and cut into small pieces (save florets for later). Much of the
broccoli stalks can be peeled and diced or sliced
4 1/2 cups water
3/4 teaspoon salt
1 1/2 cups scalded milk or cream
1/3 cup plus 2 tablespoons of butter
1/2 cup flour
3/4 teaspoon white pepper
1 1/2 cups water from cooking broccoli
1 1/2 tablespoons butter

Cheddar cheese, shredded, for garnish (freshly shredded makes a difference) and or a piece of
cooked broccoli

In a sauce pan, combine broccoli, water and salt.  Cook until tender; when done, reserve 1 1/2 cups water for the soup.

Make a white sauce as follows:
Heat milk in a double boiler to just below its boiling point.  Melt butter in soup pot and add flour, cooking over low heat for a few minutes (be careful not to burn).  Add hot milk slowly, stirring constantly.  Sprinkin in 3/4 teaspoon salt and cook and stir until thickened.   Next, add liquid from the broccoli along with 1 1/2 tablespoons butter and the white pepper.  Stir well and add the tender cooked broccoli and the florets.   Let sit a few minutes so florets cook, then ladle broccoli soup into soup bowls and garnish with shredded cheddar cheese or a cooked broccoli floret.

Preparation time: 30 minutes. Serves: 6

3 Tb. butter
3 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
1 egg

Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened. Pour over toast and serve. Fast, easy and delicious.

Preparation time: 40 minutes Serves: 6

12 skinless, boneless chicken thighs
¼ cup soy sauce
2 tbsp. large garlic cloves
2 pieces fresh peeled ginger or
2 tsp. chopped ginger (bottle)
2 tsp. Tabasco sauce

Preheat oven to 450. Place chicken in ovenproof dish (8”). In small bowl stir soy sauce with honey. Mince fresh garlic and finely grated ginger. Stir into soy sauce mixture with Tabasco sauce. Pour over chicken and turn to coat. Bake uncovered 30-35 minutes. Turn halfway through and baste with pan juice or use as dipping sauce. Skim off fat.

Preparation time: 60 minutes Serves: 8-10
Crust:
1½ cups graham wafer crumbs
½ cup melted margarine
¼ cup brown sugar
½ tsp. Cinnamon

Topping:
2 large pkgs. Cream cheese
4 eggs
¾ cup white sugar
1 tsp. vanilla
1 cup sour cream
¼ cup white sugar

Glaze:
2 – 10 oz. cans mandarin oranges
1/8 cup white sugar

Measure 1 cup of juice from oranges and set aside. Cover mandarin oranges with sugar and let stand.
Press crust into greased pie pan. Combine filling ingredients and pour over crust. Bake at 350◦ for approximately 40-50 minutes or until filling is firm. Mix sour cream and sugar and pour over cheesecake, return to oven for 5 minutes. Remove from oven and place mandarin oranges on cake. Combine the 1 cup of juice with 1 tbsp. cornstarch and cook until thickened. Pour over oranges and refrigerate.

Preparation time: 4 hours Serves: 8-10

4 lbs. Corned Beef
1 12 oz. can of beer
1 Onion, cut into wedges
¼ tsp each, Ground Cinnamon, Cloves, Allspice
1 Head Cabbage cut in wedges
6 Medium Potatoes, peeled and quartered
1 Bay Leaf
3 Cloves Garlic, minced
¼ tsp. Pepper
In Dutch Oven over high heat, brown corn beef well on all sides. Pour beer over meat and add water to cover meat. Add the next 7 ingredients. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add cabbage and potatoes; continue cooking until meat and vegetable are tender, about 30 minutes. Remove meat and vegetables. Place pot over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes. Serve vegetables and sauce with meat.

Preparation time: 30 mins Serves: 4.

2 tbsp. vegetable oil
1 cup diced onions
1 cup diced fresh mushrooms
½ cup diced green pepper
¼ cup flour
2 cups milk
2 egg yolks, beaten
2 cups diced cooked turkey
¼ cup white wine (optional)
Salt and pepper to taste
In medium saucepan, heat oil and sauté onions, mushrooms and green pepper until tender. Stir in flour and continue to cook 1-2 minutes to cook flour. Add milk slowly and continue to stir until thickened. Stir in egg yolks; add turkey and wine, if using. Season to taste. Cook 5 minutes or until heated through. Serve over rice, pasta, toast or English muffins.