This is a simple but tasty recipe that belonged to my Mother-in-law. She has passed away now just a month short of her 93rd birthday. I want to keep her recipes safe. To my DH they are comfort and home.
A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches.
Cooking time is chill time.
This makes a great Christmas gift! Wrap this up in a basket with a bag of croutons, a tube of anchovy paste and the recipe for Quick Caesar Salad.
The recipe comes from The Canadian Living Christmas Book. This recipe makes enough for 3 salads. See recipe#403221 for the salad recipe that goes with this mix.
Baked, breaded tofu topped with spaghetti sauce and cheese! What a great way to get kids to try tofu.
We eat tofu regularly so I'm always on the lookout for new ways to prepare it. This recipe was published in the Toronto Star who attributes it to the Hamilton Spectator.
This recipe comes from Chatelaine Food Express Quickies 2. It takes almost no time to make and is delicious on green salads, pasta and potato salad. Having a choice of lemon juice or 1 of 2 differents vinegars adds versatility. I prefer using sel de mer which is also called sea salt but table salt is just fine to use.
I plan on making these for Christmas this year. They're quick to make and you can use different flavorings. The recipe was found in Company's Coming for Christmas by Jean Pare.
NOTE: The main ingredient is dipping chocolate wafers. These are little discs of chocolate that I've found at Bulk Barn.
Do you have some bananas that need to be used up?
This is a great recipe from Chatelaine Food Express Quickies which uses chocolate cake mix. You can have a lovely cake ready in under 45 minutes.
When I made this I used Dr.Oetker Added Touch Devil's Food Cake Mix. The cake mix package size was 520 g and I baked it in a bundt pan for 45 min.
This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half.