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Recipe Index
May 2013 Carrot-Pineapple Cake 
May 2013 Oatmeal Cake
October 2006 Easy Pork Tenderloin and Peppers
October 2003 Poppy Seed Salad
September 2003 Honey Garlic Chicken Wings
September 2002 Chicken and Leek Soup/Oatmeal Squares
April 2002 Corn Chowder
September 2001  Salmon Salad
June 2001 Lobster and Potato Salad
January 2001 Sweet and Sour Chicken/ Fruit Sauce/Dip
November 2000 Macaroni Bake/Blueberry Grunt
September 2000 Marinade For Sirloin Steak of Shish Kabob
May 2000 Thai-Style Salmon in Red Curry
March/April 2000 Auntie Doris Wunder's  Famous Friday Soup
Chocolate Chip Cookies
February 2000 Pete's Paprika Bean Soup
January 2000 Seafood Chowder
November/December 1999 White Christmas Fruit Cake
September/October 1999 Polish Dill Pickles
August 1999 Borstch (Beet Soup)
July 1999 Elderberry Blossom Wine
June 1999 Shish Kabobs
May 1999 Cedar Plank Salmon
Recipe Archives
May 2013 (top of page)
Carrot-Pineapple Cake

Oven 350 degrees

 Sift together into large missing bowl 1-1/2 cups sifted all-purpose flour, 1 cup sugar, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon ground cinnamon, and ˝ teaspoon salt.  Add 2/3 cup salad oil, 2 eggs, 1 cup finely shredded carrot, ˝ cup crushed pineapple (with syrup), and 1 teaspoon vanilla.  Mix till moistened; beat 2 minutes at medium speed on electric mixer.  Bake in greased and lightly floured 9 x 9 x 2-inch pan in moderate oven (350 degrees) about 35 minutes or till done.  Cool 10 minutes; remove from pan.  Cool. Frost with Cream Cheese Frosting.

 Cream Cheese Frosting

1 3-ounce package cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla
2 cups sifted confectioners’ sugar
˝ cup chopped pecans (optional)

 In small missing bowl, combine cream cheese, butter, and vanilla.  Beat at low speed on electric mixer till light.  Gradually add sugar, beating till fluffy.  If necessary add milk to make of spreading consistency.  Stir in chopped nuts.  If desired.  Frosts one 8 or 9 inch square cake.

 Chocolate Cream Cheese Frosting

 Prepare Cream Cheese Frosting; omit vanilla.  Add on 1-ounce square unsweetened chocolate, melted, cooled, with butter.

 Orange Cream Cheese Frosting

Prepare Cream Cheese Frosting omitting vanilla.  Add 1 teaspoon shredded orange peel.  Add orange juice to make of spreading consistency. 

May 2013 (top of page)  

1 cup quick rolled oats
1-1/3 cups boiling water
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1-1/3 cups all-purpose flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt

Pour boiling water over the oats, stir and let cool.  Cream together the butter and sugars, then add the eggs beaten till fluffy.  Sift the dry ingredients and add them alternately with the soaked oatmeal until blended.  Turn into a buttered 9 by 11 pan, bake at 350 degrees for about 35 minute.

While the cake is baking mix the topping:

6 tablespoons melted butter
1/2 cup brown sugar
1/2 cup desiccated coconut
1/2 cup coarsely chopped nuts
1/4 cup cream
1/2 teaspoon vanilla

While the cake is hot, carefully spread the topping over it smoothly.  Broil 4 inches from the burner until just melted and bubbly, watching it all the time.

Note: For those who aren't coconut fans, this cake will stand by itself or you could put a cream cheese icing on it.

From OleLadies Favs - What should we call her book - From the Retiree's Hummingbird Rocker to Your Kitchen

October 2006 (top of page)
Easy Pork Tenderloin and Peppers  

One pork tenderloin cut into ¼ inch medallions
One red pepper - cut into strips
½0 cup of plum sauce
3 tablespoons soy sauce
Broad egg noodles
***I also add one onion and some sliced mushrooms

Cook egg noodles
Heat oil in frying pan and brown medallions (approx 3 - 4 minutes)
Remove medallions from pan and add red pepper, onion and mushrooms
Sauté vegetables till desired firmness
While vegetables are sautéing - mix the plum and soy sauces together

Add medallions back into pan with vegetables and the sauce mixture - mix thoroughly till all comes to a low boil (2 to 3 minutes)

Serve over egg noodles

Recipe submitted by Kim Graham - "Cheers Kim" we loved it!

October 2003 (top of page)

Poppy Seed Salad

1/2 cup Miracle Whip
1/4 cup Milk
1/3 cup Sugar
2 tsp poppy seeds

Romaine Lettuce
Red Onion
Fruit (Fresh Strawberries, or fresh blueberries and a can of drained Mandarin oranges)

Add slices or chopped Red Onion to the cut up Romaine Lettuce
add fruit and mix in then add the dressing.

I used 2 bunches of Romaine Lettuce and doubled the dressing recipe, I had lots of dressing.

Recipe from Fran Duench. Thanks Fran it's a keeper in our house!

September 2003 (top of page)

Honey Garlic Chicken Wings

1/2 cup honey
1/2 cup soya sauce
1 cup brown sugar
garlic powder (to taste):

Slow cooker mix all together, pour over chicken pieces (I have used wings and drumsticks). Cook on low for approx. 8 hours or less.

I also use this recipe for the regular oven. Bake on 325 for about 2 hours.
Keep an eye on the oven because it can bubble over (what a mess!!!!!).

Submitted by:   Maryanne Graham

September 2002 (top of page)

Chicken and Leek Soup

2 1/2 pounds Frying chicken cut up
4 cups Water
1 Medium carrot, sliced
1 Medium stalk celery, sliced
1/2 cups Barley
2 teaspoons chicken bouillon
2 teaspoons Salt
1/4 teaspoon Pepper
1 Bay leaf
1 1/2 cups Sliced leeks, with tops

Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks, heat to boiling, and reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly, remove chicken from bones and skin, cut chicken into 1-inch pieces. Skim fat from broth. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.

Oatmeal Squares

½ cup margarine
½ tsp almond or vanilla extract
½ cup brown sugar, packed
2 cups rolled oats.

  • Melt margarine, combine with extract and sugar.
  • Add oats and mix well.
  • Press into 8-inch square baking pan.
  • Bake at 350 degrees for 15 minutes or until bubbling and golden brown.
  • Cool and cut into 25 squares.

PER SQUARE: Calories: 71; Total Fat: 4 g; Carbohydrates: 8 g; Protein: 1 g; Sodium: 32 mg; Cholesterol: 0 mg.

April 2002 (top of page)
Corn Chowder

4 slices bacon, chopped (or 1/4 cup butter)
1/2 cup onion, chopped
1 cup celery, chopped
1 cup carrots, diced
(note: green pepper is nice to add also)
1-1/2 cups water or chicken broth
2 cups potatoes, diced
1 bay leaf
1 teaspoon salt
pepper to taste
1 – 19 ounce can cream style corn
1 – 12 ounce can corn niblets - drained
1 cup milk
1/2 cup blend cream or undiluted evaporated milk
2/3 cup grated cheese (optional)

1.         Fry bacon until crisp; add onion, celery and carrots and green pepper (note: I add potatoes at this point also) and toss in bacon fat for a minute or two.  Cover, reduce heat, and allow vegetables to “sweat” in fat for 5-10 minutes.  Do not brown.

 2.         Add water, diced potatoes, bay leaf and seasonings.  Cover and simmer for 10 minutes.

            Note: I like to add the potatoes just before I add the water and sauté them briefly to coat them with bacon drippings.

 3.         Add cream-style corn and simmer, on low heat, another 5-10 minutes.

 4.         Add milk, cream and cheese.  Stir until cheese melts and chowder is heated through.  Do not boil.  Remove bay leaf before serving.

Submitted by:   Jane Gillard
Herring Cove, NS
September 2001 (top of page)

Preparation Time:  15-30 minutes
6 Servings

1 cup salmon, cooked and flaked
1 cup celery, diced
1 cup carrots, diced and cooked
1 cup peas, cooked
1 tablespoon onion, finely chopped
2 cups macaroni, cooked
2 tablespoons lemon juice
1/2 teaspoon sugar
1 cup mayonnaise or blender mayonnaise (see recipe below)

1.  Remove bones and skin from salmon and flake into small pieces.
2.  Mix together in bowl salmon, celery, carrots, peas, onion and macaroni.
3.  Combine lemon juice, sugar and mayonnaise.  Pour mayonnaise mixture over vegetable, macaroni and salmon mixture; toss until combined.
4.  Serve salad on crisp lettuce leaves.

Blender Mayonnaise

Makes about l-1/4 cups

1 egg
1 teaspoon Dijon mustard
1-1/2 teaspoons vinegar
1/4 teaspoon salt
1 cup vegetable oil
1-3 tablespoons lemon juice
1 tablespoon boiling water

1.  Place egg, mustard, vinegar, salt and 1/4 cup of oil in container of electric blender or food processor.  Blend on medium speed until frothy.
2.  Add remainder of oil in slow, steady stream, adding it more quickly as sauce emulsifies and thickens.
3.  Add lemon juice to taste and then water. Blend only until thick and smooth. Refrigerate in a covered bowl.

June 2001 (top of page)


Cooking Time: 15-20 minutes

Enough lively lobster to suit size of appetite (1 pound of lobster in the shell
yields 1/4 pound or 2/3 cup of cooked lobster meat.)

1.     Do not cook lobsters, which have ceased moving.
2.     Fill a deep container with clean seawater or enough salted water to completely cover lobster (1/2 cup salt (we use course salt) for each gallon of water). Bring water to boil.
3.     Grasp each lobster behind head and plunge it head first into water. Cover container. Start timing when water returns to a boil. 
4.     Reduce heat, slide cover away from firm contact with pot so excess steam will escape.
5.     Simmer 12-15 minutes for 1 pound lobsters and add 1 minute for each additional 1/4 pound. Do not overcook.
6.     When cooked, place lobsters in sink and rinse with cold water to prevent continued 'cooking' (We fill the sink with cold water and plunge the lobster in).

Serve warm or allow to cool completely in cold water.


Preparation Time: 40 minutes
Cooking Time: 20-30 minutes
8-10 servings

2-21/2 pounds potatoes, scrubbed (8 cups cooked)
2 green onions, chopped (or 1 small onion, finely chopped)
1 cup celery, finely chopped
1/4 cup dill pickle, chopped (or sweet pickle)
1/4 cup radish, thinly sliced (optional)
4 hard-cooked eggs, chopped
1 tablespoon fresh parsley, chopped (optional)

Salad Dressing

l-1-1/2 cups mayonnaise
2 tablespoons cider vinegar, or sweet pickle juice
pinch of tarragon or dill
1 teaspoon prepared mustard
1/2 teaspoon sugar
1/4 teaspoon celery salt
salt and pepper to taste

1.     Boil potatoes in skins, until tender. Peel and cube potatoes (8 cups).
2.     Place potatoes in large bowl and toss with onion, celery, pickle, radish, eggs and parsley.
3.     In a small bowl, combine dressing ingredients.  Gently fold dressing into the potato mixture. Hold some of dressing back in case mixture becomes too wet. Refrigerate salad several hours before serving to allow flavours to blend.
4.     To serve, sprinkle with paprika and garnish with tomato slices and parsley.

January 2001 (top of page)

1-3 lbs chicken  (I like using legs and thighs)
1-cup cornstarch 
1 tsp salt 
1/4 tsp pepper 

1/3-cup corn oil 
1 can pineapple tidbits 
1-cup sugar 
2 tbsp cornstarch
3/4-cup cider vinegar
1 tsp ginger
1 chicken bouillon cube
1 tbsp soy sauce
1 large green pepper 1/2-inch wide strips

Preheat oven to 350 degrees.
Cut chicken into serving size pieces.
Shake one piece of chicken at a time in a paper or plastic bag containing cornstarch, salt and pepper.  Brown chicken on both sides in oil. 
Meanwhile drain, pineapple tidbits, pouring syrup into 2-cup measure.  Add water to make 1-1/4 cups of liquid. In a medium saucepan combine sugar and corn starch; stir in pineapple-syrup, vinegar, soy sauce, ginger and OXO cube.  Cook over medium direct heat) stirring constantly, until sauce thickens and comes to boil.  Boil for 2 minutes stirring constantly then remove from heat.  Place browned chicken in baking dish.  Pour sauce over chicken.  Bake uncovered at 350 degrees for 30 minutes.  Baste chicken with sauce.  Add pineapple and green pepper strips and bake 30 minutes longer or until chicken is tender.


8 oz (250 g) cream cheese, softened
1/4 cup (50 ml) granulated sugar, syrup or honey
1/2 cup (125 ml) orange juice

Beat all ingredients together.  Makes a scant 2 cups (450 ml).

Pour over your favorite fruit salad or use to dip fruit in.

Some fruit ideas:
red and/or green grapes
orange sections
pineapple chunks, canned or fresh
banana, sliced
pear, peeled and cubed

November 2000 (top of page)
Macaroni Bake

2 Tbls. Butter
1 Medium Onion, Chopped
1 Tsp. Salt
1/4 Cup Butter
2-1/2 Cups Milk
1 Can – 16 oz. Tomatoes, Chopped
3 Cups Cooked Rotelle Pasta
1 Can – 8 oz. Tomato Sauce
1 Cup Sliced Mushrooms
1/2 Cup Chopped Red Pepper
1/8 Tsp. Pepper
1/4 Cup Flour
2 Cups Shredded Jarlsberg Cheese

In fry pay add first 5 ingredients.  Cook, till tender; stir often.  Set aside, in saucepan, melt remaining 1/4-cup butter.  Add flour and cook, stirring, several minutes.  Remove from heat, gradually blend in milk; cook, stirring, until thickened and smooth.  Stir in 1-1/2 cups cheese.  Blend tomatoes into mushroom mixture.  Blend pasta into sauce.  Alternate layers of pasta and mixture (mushroom) in buttered 2 quart casserole.  Top with tomato sauce.  Bake at 350 deg F / 35 minutes.  Top with remaining cheese.  Bake 5 minutes longer.  Makes 6 to 8 servings.

Blueberry Grunt

Total Time: 20-30 minutes
5-6 servings

1 quart blueberries
1/2 cup water
1/2 cup sugar
1-1/2 cups flour, all-purpose
2 tsps baking powder
1/4 tsp salt
1 tsp sugar
1 tbsp butter
2/3 cup milk (approximately)

1. Heat blueberries, water and sugar slowly until blueberries begin to soften; then bring to a boil.  Simmer gently (5 minutes) while making dumplings.
2. Sift together flour, baking powder, salt, and sugar.  Cut in butter and add enough milk to make a soft dough.
3. Drop dumpling dough, by the tablespoonful, onto hot berries (makes approximately 10).  Cover tightly and cook 15 minutes without raising lid (do not raise lid as this is the secret to a good grunt).  Dumplings will double in size.
4. Serve hot, spooning sauce over dumplings, and top with cream.

This traditional recipe gets its unusual name from the ‘grunting’ noises of the dumplings as they bubble away in the pot. 

September 2000 (top of page)
Marinade For Sirloin Steak of Shish Kabob

The following recipe can be used to marinade sirloin steak or pork shoulder cut up into square pieces.  Marinade overnight and then place meat on wooden skewers and barbeque as desired.

1 ½ cups olive or salad oil
¾ cup soya sauce
¼ cup Worcestershire sauce
2 ¼ teaspoons salt
½ cup lemon juice
½ cup red wine vinegar
1 tbls pepper
1 ½ teaspoons dried parsley flakes
2 heads of crushed garlic
3 tablespoons of oregano
2 tablespoons marjoram

Combine all ingredients and mix well.

May 2000  (top of page)

1.5 lbs salmon fillets, skin on, cut on the bias into ½ in thick slices
1 TBsp olive oil  15mL
1 chopped shallots or onions 1
1 Eggplant, halved lengthwise, then cut into 1/2in Pieces 1
2 Tbsp red curry paste* 25mL
2 Tsp   minced fresh ginger 10mL
1 can(13.5fl oz/400mL) coconut milk* 1
2 TBsp fish sauce or to taste 25mL
1 TBsp sugar or to taste 15mL
1 red or yellow sweet pepper,  julienne 1
8-10 basil leaves finely chopped 
1. Heat a large heavy skillet or wok over medium-high heat until hot.  Add oil, onions and eggplant and stir-fry until golden brown, about 2 minutes.  Remove and set aside.
2. Add curry paste, ginger and coconut milk to skillet, stir and ring to a boil for 1 minute.  Season with fish sauce and sugar.
3. Reduce heat to medium, add peppers, cover and simmer for 2 minutes or until peppers are tender.
4. Add salmon and cook for 3 to 4 minutes or until salmon just flakes when pressed with a fork.   Be careful not to over-cook.  Add basil leaves and mixture from #1 above and gently stir to mix well.  Serve immediately.  One could also squeeze some lime juice into mixture whilst the salmon is cooking
*  These items are available at supermarkets or Asian food stores. 
Submitted by:   Peter and Zandra Paleczny, Maple Ridge, BC
March/Arpil 2000 (top of page)

Peel 6 or 7 potatoes  and quarter
Boil in salted water in large pot
Meanwhile chop up 4 onions and fry in butter
Make up your favourite recipe for dumplings
When potatoes are done scoop out and put aside
Add favourite recipe for dumplings to the potato water
Bring  this back to a boil and then lower heat for 10 minutes
While the dumplings are cooking partially mash potatoes and add
onions and 1/2 container of sour cream
Add  this to the pot of dumplings when done
Add salt and pepper to taste
Serve with more sour cream

Yum yum yum
Soup Submitted by:   Kathy Krahn - Kitchener, Ontario


Purchase a batch of Nestle Slice and Bake Chocolate Chip Cookies
Preheat oven to 350 degrees
Slice approx. 1/4 inch slices and place on a non stick cookie sheet
Heat in oven for approx. 10-12 minutes, do not overcook
Remove from oven and cool

Enjoy with a nice cold glass of milk, YUMMY!!!!!
Cookies Submitted by:   Lisa Dittmar - Clearwater, Florida
February 2000 (top of page)

The following ingredients are required to prepare this tasty ole time hearty soup:

1. 1 850 gram bag of white navy beans
2. 1 3 lb double smoked ham or similar size smoked pork hock
3. 4 Hungarian sausages and 4 chorizo sausages.  The sausages are optional but create a nice broth.
4. 3 to 4 large onions
5. 4 to 5 carrots
6. 1 14 oz can of tomatoes
7. salt, pepper and paprika to taste


Allow the beans to soak overnight in about 6 quarts of water.  In the morning drain half the water; add an equal amount fresh water to the discarded amount.   Bring beans and water to a boil, and allow to boil for 10 to 15 minutes.   Bring bean water combo to a simmer and add the ham and sausages.  Allow the mixture to simmer for about 2 hrs or until the ham is tender.  Remove the meat from the mixture and add the diced carrots, onions and can of tomatoes.  At this point, add 2 tablespoons of paprika and salt and pepper to taste.
When the meat has cooled slightly, dice the meat and add to the stock pot.  Allow to cook for an additional half-hour, or until carrots are tender.
Serve with bread.
Submitted by:  Peter Paleczny - Maple Ridge, BC

January 2000 (top of page)
Seafood Chowder

Note:  This recipe calls for 1-1/2 pounds of haddock.  I use lobster instead and what would make it even better would be to purchase “chowder mix” from you grocery store or fish market, or make your own mix of lobster, haddock, scallops, shrimp, etc.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
6-8 Servings

1-1/2 pounds haddock (fresh or frozen), see note for options
1/4 pound diced bacon
1 medium onion, finely chopped
1/2 cup celery, diced
1 chicken bouillon cube
2 cups boiling water
2 cups potatoes, diced
1 teaspoon salt
1/4 teaspoon thyme (optional)
pepper to taste
1 cup undiluted evaporated milk or 10% light cream
1 cup milk

1. Thaw fish fillets if using frozen.  Cut fillets into 1-1/2 inch cubes.
2. Dice bacon into 1/2-inch pieces.  Fry in saucepan until crisp and brown.  Remove bacon and reserve until later.
3. Sauté onion and celery in remaining fat until tender, but not browned (about 5 minutes).
4. Dissolve bouillon cube in boiling water and add to vegetables.  Add potatoes and seasonings.  Cover and simmer until potatoes are tender (about 10 minutes).
5. Add chunks of fish and cook until fish is tender, (about 5-10 minutes), depending on thickness.
6. Add undiluted evaporated milk (or cream) and milk.  Heat gently to blend flavours, but do not boil or chowder may curdle.  Taste and adjust seasoning if necessary.  Serve garnished with bacon bits.

November/December 1999 (top of page)
White Christmas Fruit Cake
Grandma Cooper's Way!

1/2 lb butter
1 cup white sugar
3 eggs
2 1/2 cup sifted flour
1 tsp baking powder
1/8 tsp salt
1/2 cup hot pineapple juice
1 tsp vanilla
1 lb bleached raisins
2 cups mixed peel
1 tin of pineapple tidbits
red and green cherries
1/4 lb shredded almonds

Cream butter and add sugar and beat well. Add well beaten eggs. Sift flour with baking powder and salt. Stir in fruit and nuts which have been floured. Bake in greased loaf tin at 250 F for two hours.

Mom used to line the pan with greased paper bag cut and fit into pan.

September/October 1999  (top of page)


4 cups  vinegar
4 cups  white sugar
1 cup   water
1/2 cup pickling salt

Bring to boil and simmer.

At bottom of each jar put 1/4 tsp of Alum. This will keep the pickles crispy.
Put 2 or 3 slices of onions in jar (break up in rings) with a few pieces of garlic.
Fill half jar with cucumbers sliced in thick pieces (1/4" thick).
Add more onions and fill rest of jar with cucumber slices.  Pack down and add more.  Put a sprig of dill on top and a little more garlic.
Pour hot solution over to fill jars.

Submitted by:  Maryanne Graham - Kitchener, Ontario

August 1999 (top of page)
Borsch (Beet Soup)

6 lb spareribs
3 bunches of beets (large) with leaves
1 onion
salt and pepper
fresh dill

Cut spareribs into doubles, place in large pot with boiling water enough to cover the ribs by 2 1/2".  Chop onion and add to ribs. Return to boil then simmer for 1 hour.  Then skim off the top.  Par boil the beets until tender, soak in cold water to cool.  Skins should then pop off easily. Shred the beets and add them to the ribs and water.  Cut up beet leaves and add them also.

Add salt and pepper according to taste.
Add 1/2 cup vinegar
Simmer for 1/2 hour.
Add 5 fresh dill heads and simmer 1 - 2 hours longer.

Borsch is a very zippy, refreshing summer soup that has been a tradition in our family for many, many years and generations.  It has a silky texture and is obviously deep red in colour, which is nomadic in nature, making its way all around the kitchen and dining area, beware!

It isn't borsch without a good healthy DALLOP of sour cream mixed in.

In early summer, the family phone lines are buzzing looking for the
recipe, looking for beet leaves, telling the recipe to younger
generations and umm sharing borsch stories, or horrors? Yikes!!!

Enjoy, don't miss this experience from the past!

Hey, did I ever tell you about our famous local delicacy? Pigtails????
July 1999 (top of page)
Elderberry Blossom Wine
An historical aside!

4 quarts elderberry blossoms 
(if you missed them, purchase dried at WineArt)
6 pounds sugar
4 pounds light raisins
2 cans real lemon juice concentrate

Place above ingredients into pre-fermenting pail and pour over boiling water to 18 litre mark.  (compensate for the volume of above ingredients - about 20 litres boiling water).
Cover with plastic.  One day later, add Lavolin yeast 1118 (wineart).  This is an early aggressive champagne yeast, follow instructions! cover with plastic again for 7 days, then strain out and rack to an 18 litre carboy.  After about a month, stabilize and clarify, filter and bottle.

This is a young wine, cool for summer evenings!

Submitted by:  Tony Paleczny - Kitchener, Ontario

June 1999  (top of page)
Shish Kabobs

1/2 cup salad oil
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1 clove garlic, minced
1/2 cup chopped onion
1/4 cup snipped parsley

2 pounds boneless pork or beef, cut in 1-1/2 inch cubes

Green peppers, quartered
Sweet red peppers, quartered
Onion wedges, pre-cooked
cherry tomatoes
(Note: You can use any or all of the last 5 ingredients, or you can add your own favourites.)

Combine salad oil, lemon juice, salt, marjoram, thyme, pepper, garlic, onion, and parsley: add meat and stir to coat.  Refrigerate several hours or overnight, turning meat occasionally.  Fill skewers with meat cubes and a combination of any of the last five ingredients (be careful with the cherry tomatoes as they cook quickly).  Broil over hot coals 10 to 12 minutes, turning and brushing often with marinade.  Serves 6.
Serve over a bed of rice. The rice is nice if you squeeze a bit of lemon on it before you serve it (after taken off heat).

May 1999  (top of page)
Cedar Plank Salmon

Baked on a cedar plank, this native recipe is steeped in flavour and aroma (especially while bbq'ing). The plank should be a little wider and longer than the fillet.
1 salmon fillet about 1 1/2 lbs
1/4 cup olive oil
1 lemon, juice and zest
1 Tbsp chopped fresh basil
1/2 tsp salt
1 tsp freshly ground black pepper
Marinate the salmon in the ingredients while soaking the weighted plank in water for two hours. Place the salmon directly onto the plank and onto the grill.
Close the bbq and cook for 20 minutes on medium high.

Submitted by:  Tony Paleczny     Kitchener, Ontario

Send your comments and pictures to: Tony Paleczny or Jane Gillard

last updated 28 December 2011 

Send your recipes to:   Peter or Tony Paleczny or Jane Gillard