This is one of the first Pampered Chef recipes I had. I loved them so much I made them over and over again after the party. These pop-in-your-mouth gems even use basic ingredients! I bet the kids will love to help with this recipe!
The comfort food of all time, chicken pot pie makes a great meal for a wintery day. It is also a great feel better meal to deliver to friends who have been ill or grieving. With a touch of sage for a flavour boost, and shortcuts for faster preparation, this is an ideal meal for busy Mom's.
You'd call this mashed beans, and it is, sort of! It's a common way we have of cooking older green beans, when they're past their prime and not good enough to steam plainly any more. This side dish comes under the heading of "old-style comfort food"! Delicious with roast meats and stews. As with such old, trad recipes, quantities are not set in stone.
A quick, light summery lunch snack or starter. I didn't see this variation among the many similar recipes. A favourite brunch bite with us. Because number of servings will depend on how many eaters there are, the servings given below is a guess at how much a long baguette bread will yield. The quantity of onion and tomato given here will be enough for about 12 slices. Use your own judgement, though.
This could not be simpler and was a big hit at my daughter's school party today. It really is just a big thrown together bowl of ingredients... which is now how I have to cook with 2 tiny kiddos and no time!
Yet another fantastic recipe published in the Toronto Star. It comes from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by B.C. author Dreena Burton.
The potatoes may be served as is or with your favourite toppings; i.e. sour cream)
My grandma used to make us fried okra a lot when I was a child and I loved it. This version comes from the "Soul and Spice" cookbook. My family likes to eat the fried okra with ranch dressing or ketchup but it is equally good on its own.
I can't for the life of me remember where this recipe came from but I have been making these for about 30 years now. Everyone absolutely loves them. I nearly always double or triple the recipe because we love them as snacks or in our lunch the next day. Go by the recipe and don't add any extra salt as there is enough in the cheese and crackers. Enjoy!
P.S. 8-7-09 I have been making this for over 30 yrs. and have never had a problem with watery zucchini. Might just be a climate issue.