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    39 Recipes

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    1 Reviews |  By Paja

    This is called "banoffi" because it is like a delicious toffee combined with bananas. It is amazing how boiling the condensed milk without opening the can changes it into a lovely caramel-type filling. I got the recipe from a friend who sometimes boils an extra can when she makes this recipe so that she can keep it (labeled) in her cupboard to use for a quick dessert. This is extremely easy and delicious.

    Recipe #69246

    This is basically my Mom's stroganoff recipe from years ago. I have added a few touches of my own. This is the way we love it!

    Recipe #278579

    1 Reviews |  By Paja

    I was looking for make ahead recipes for side dishes for Christmas dinner. I came across Bergy's Recipe #46127 and tried them. They were fabulous tasting and looked so festive. But I was concerned that the tomatoes might not hold up too well if made ahead. So I used the corn filling as a jumping-off point for a casserole corn dish. I like turkey bacon because it is lower in fat and calories but it can be very salty, and along with the Parmesan may give enough salt without adding more. Thank you to Bergy for the original recipe and the advice she gave me when I Z-mailed her!

    Recipe #348897

    1 Reviews |  By Paja

    This is a wonderful dessert to serve after a special meal. I got it from "Bev" who is a native Australian, so it must be authentic! The combination of light meringue, whip cream, and fresh fruit is wonderful!

    Recipe #60775

    2 Reviews |  By Paja

    We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!

    Recipe #329312

    2 Reviews |  By Paja

    From "Grand Slam" of the "Best of Bridge" series. This was a group of ladies in Canada who, many years ago, formed a bridge group in which the cards and food seemed to share equal importance. They decided to put some of their wonderful recipes into a cook book which was published and proved to be a huge succes. They went on to produce at least 5 more cookbooks and it seems they are still friends! I still go to my "Best of Bridge" cookbooks for ideas.

    Recipe #69251

    6 Reviews |  By Paja

    We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!

    Recipe #278324

    1 Reviews |  By Paja

    This recipe is from Canadian Living magazine. I served it as part of Christmas dinner this year and it was delicious and colourful!

    Recipe #108500

    I got this recipe from my friend Dave. He would bring it to work and it would disappear in an instant. I'm not a great baker, but if I want something quick, delicious, and not overly sweet, this is the recipe I turn to. The streusal topping is what sets it apart. It is nice served cold, but is even better when still warm and accompanied by ice cream or whipped cream.

    Recipe #213295

    2 Reviews |  By Paja

    This is a great sauce to serve over pan-fried or broiled fish, especially halibut. It is a healthy and delicious way to jazz up fish.

    Recipe #60732

    1 Reviews |  By Paja

    This is my family's favourite chicken recipe. The chicken is wonderfully moist and is just perfect to serve with rice.

    Recipe #53196

    1 Reviews |  By Paja

    I got this recipe from a friend and these prawns are to die for! Serve with rice, pasta, or bread to sop up all the delicious sauce which can be doubled if you want.I like to use prawns in the shell because I think they add extra flavour to the sauce. It is a bit messy to shell the prawns as you eat, but it gives you an excuse for licking the sauce off your fingers! You could use shelled deveined prawns or shrimp as well.

    Recipe #144074

    1 Reviews |  By Paja

    This recipe comes from "That's Trump" (one of the "Best of Bridge" series) with a few modifications. To me, this is one of those perfect recipes that I make time and again. I love the tomato and the seasonings. Just a hint of cinammon, a little bit sweet, and so full of flavour! I like to make it ahead and refrigerate. The flavour improves and that way I can take the fat off the surface. The original recipe suggests serving with coconut rice, but we love it with mashed potatoes.

    Recipe #329387

    This recipe is from "The Best of Bridge", the first cookbook in a series of six written by a group of women who loved cards and food. The first book was written in 1976.I am guessing at the servings, since it didn't say in the recipe. Perhaps someone who tries the recipe could confirm the number of servings.

    Recipe #69392

    1 Reviews |  By Paja

    The yummy melted center comes from a Lindt truffle. Delicious served hot with whipped cream. Adapted from a recipe in a Holland America cookbook.

    Recipe #451468

    4 Reviews |  By Paja

    We always loved Lemon Chicken in Chinese restaurants and my cousin found this recipe which is at least as good as the Lemon Chicken you find in most restaurants. It is sweet and tangy and is great served with rice or Chinese noodles and stir-fried vegetables.

    Recipe #48414

    Kudos to my nephew for finding this one! A refreshing take on cole slaw.Mint is the unexpected ingredient. You can use any mangoes from underripe to ripe. Ones that are firm are not as sweet but hold their shape better and are delicious in this salad.

    Recipe #445396

    2 Reviews |  By Paja

    I love to make this dish with fresh tomatoes from my garden (if I'm lucky) or the farmer's market. The marinade really enhances the sweetness and juiciness of the tomatoes. This is very quick and simple to prepare. Prep time includes time for marinating.

    Recipe #69238

    1 Reviews |  By Paja

    This is a combination of methods and recipes for pork chops that are succulent and delicious. You can vary the amount of mustard according to whether you are a mustard "fan" or not, but if you use a light coating it is not the dominant flavour at all. The key is brining the pork chops. Even 1/2 an hour makes a big difference to the moistness. This recipe uses table salt because it is quicker and easier to dissolve, but you can use coarse salt if you want by doubling the amount. When cooking, turn only once and resist the temptation to move them around or the coating will come off. You can use bone-in or boneless chops for this recipe.

    Recipe #263352

    24 Reviews |  By Paja

    This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.

    Recipe #50590

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