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    11 Recipes

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    My husband's Scottish grandmother - Granny Lea - was renowned for her scones. I followed her one day as she made the scones and wrote down the ingredients as best I could. (Sugar for the recipe was 2 handfuls and baking powder are heaping teaspoons.) Granny has been gone for many years, but the scones live on. Hope you will try them.

    Recipe #450569

    I came across this recipe in my old wooden recipe box and decided to try it again. It was just as delicious as when I used to make it as a young bride those many, many years ago. Because it needs refrigeration before baking, you can prep this bread ahead and bake up to 24 hours later. It makes two heavy, dense round loaves that slice up to serve with a cheese platter, soups or stews, or your favourite sandwich fillings. Hope you will enjoy it! Note: Prep time does not include time in refrigerator.

    Recipe #446904

    From Canadian Living's The Barbecue Collection cookbook, this is a great summer salad. I didn't have quite enough wild rice so added some brown rice to make up the difference and it turned out nicely. We enjoyed it with Lemon Chicken Kebobs, but I think it would go well with any grilled meat. A good make-ahead, take-along salad. Prep time does not include cooling time.

    Recipe #432317

    From Canadian Living's The Barbecue Collection cookbook, I am saving this here because it is so simple and so tasty. I used a bit more garlic than called for, marinated the chicken for about 6 hours and used sweet green peppers. Delicious! Left-overs are great served hot or cold, on a salad or on their own. Please note: Minimum marinating time is included in prep time.

    Recipe #432316

    Unable to find my go-to recipe for wild rice casserole, I adapted Creamy Wild Mushroom and Wild Rice Casserole (Thank you, SarasotaCook, couldn't have done it without you). You can use fresh herbs in place of dried ones and add ground nuts instead of hemp seeds (also sold in my area as hemp hearts). I used fresh button mushrooms, but any fresh mushrooms would work. I used Newfie savoury instead of parsley or regular savory. The French-fried onions are the ones you buy already cooked. I get mine at the Indian food store where they are less expensive. This is a tasty casserole that can go with just about anything. (Also, on a frigid cold prairie night, a hot casserole on your lap will keep you warm all the way to the potluck dinner!)

    Recipe #403805

    This is a delicious meal in a wrap, based on Tandoori Chicken Wraps Without the Tandoor (#177048) from Chef MrsMM. I've rewritten here with a few adjustments to make it easier for me (and maybe you) to do the prep next time and use alternative ingredients.

    Recipe #382481

    This is an adaptation of Aloo Gobi Mattar Recipe #187408 - a very tasty recipe. All I have done is rewrite it with the ingredients in the order they are used. At this time, I have only prepared it once. I used a combination of olive oil and butter for cooking, ginger paste in lieu of all of the fresh ginger, vegetable stock, and went without the hot green chili pepper, fenugreek seeds and fresh cilantro as I did not have them on hand. This dish is an excellent addition to any Indian meal and equally good reheated the next day.

    Recipe #352422

    This recipe comes from my mom-in-law's neighbor, Jean. I think it may fall into the "impossible pie" category. The original recipe called for Bisquick but I used The Master Mix (recipe #45055). Serve with a green salad for brunch, lunch or supper. Leftovers keep well in the fridge for several days.

    Recipe #224243

    This recipe comes from my dear mother-in-law, Mary, and is a holiday favourite of my husband. It's quite a production and requires patience, a huge mixing bowl (I use an oversized roaster), good upper body strength to stir up all the ingredients (I use my husband), and a few real fruitcake lovers to share in the rich, buttery results. I've estimated the number of servings, because I've never really counted. The cakes need to "age" so make them a few weeks before you want to eat them. For the truly indulgent, decorate by rolling a sheet of marzipan to fit the cake top and "glue" it in place with warm apricot or crabapple jelly.

    Recipe #199787

    This recipe has been in my little wooden recipe box for years. It's my "go to" when it's pizza time. It will give you two - 12 inch thin crust pizzas or one lovely thick crust. You can easily double it and still use the KitchenAid to mix and knead it. For a change of taste, change the flour to 1 1/2 cups all-purpose and 1 cup whole wheat.

    Recipe #186583

    When we lived in Northwestern Ontario, we would go strawberry picking at Ouimet Valley Strawberries. As you left, the good people gave you a sheet of strawberry recipes. This one was originally called Wisconsin Strawberry Pie, but to me it will always remind me of a June day in Dorion. This pie is a summertime treat and easy to make.

    Recipe #179663

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