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"As a native NYer relocated to French Quebec, the discovery of this morning morsel was very appealing though daunting because of the calories slathered on by the pork. This recipe is a lighter version of this "traditional Quebecquois" breakfast meal and I think more tasty, quick and easy to make. Served on toast, this savory pate is a meal..."

Ingredients: cream of mushroom soup, Dijon mustard...

"Every time you make this recipe, use a different chutney and/or a different barbecue sauce. The possibilities are almost endless!"

Ingredients: chutney, ground veal, onions...

"My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins, making them ideal to make if you do not have a..."

Ingredients: lean boneless pork, dried herbs...

"These are simply beautiful meatballs with many uses. I make huge batches and freeze them; pulling them out during the month to put them to use. I have lightened up the original recipe, using the same ingredients, just a lighter variety. You are certainly welcome to replace the egg whites with whole eggs, the fat free chicken stock with regular chicken..."

Ingredients: ground lean pork, egg whites...

"I have said it alot, I love veal, and making things in the slow cooker, makes it so simple.If you like, you can use beef shanks. You may have to request the shanks from your butcher, at least where I live, they aren't always available.This dish is also known as ossobuco"

Ingredients: pepper, dried basil...

"These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly."

Ingredients: eggs, fresh breadcrumbs...

"I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious."

Ingredients: cinnamon, cloves, ground veal...

"Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and..."

Ingredients: ground lean pork, dried marjoram...

"NOT your ordinary meatloaf!"

Ingredients: low-sodium chili sauce, garlic...

"Beef, ground, is by FAR the MOST popular way that Moroccan home cooks use beef. We prefer young beef as we call it here which is also called veal/veau. HOWEVER, veal is raised free range here and used from 6 months to 1 year old. See Hajar's Morocco for Foodies Column 4 on meats in the African Forum. This is served most popularly at home, braziers..."

Ingredients: fresh ground black pepper, fresh coriander...

"Tasty little buggers. These bear a close resemblance to Scottish sausage rolls."

Ingredients: eggs, fresh breadcrumbs...

"Wonderful as an appetizer or main dish. Recipe doubles nicely."

Ingredients: ground lean pork, fresh breadcrumbs...

""Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the “true” ingredients of a Scottish haggis recipe are officially considered “unfit for human consumption” by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following..."

Ingredients: pork sausage casings, spices...

Ingredients: veal bones, dried bay leaves...