Hashbrown Potato Casserole

You'll need:
2 lbs frozen hash browns, thawed
3/4 cup melted butter
salt & pepper
1 can cream of chicken soup
2 cups sour cream
1 onion chopped
2 cups shredded cheese (I recommend cheddar)
1 cup crushed corn flakes (or bread crumbs)

Preheat oven to 350F

Mix 1/2 cup of the melted butter, chicken soup, sour cream, shredded cheese.
Add hashbrowns, onion, salt and pepper, mix well

put in casserole dish

mix cornflakes with 1/4 cup butter then sprinkle on top of casserole

bake for 1 hour (until bubbling)

Scalloped Potatoes

8 potatoes
1 onion
3 Tbsp butter
4 Tsbp flour
2 cups milk
salt
pepper
chives
parsley
mozzarella cheese
parmesan cheese

Preheat over to 375F

Peel and slice potatoes and onion into very thin slices.

Melt butter in pan, add flour and milk heat until slightly thickened

pour some sauce into casserole dish.  Add layers of potatoes and onions with salt pepper chives and parsley.

add remaining sauce on top then sprinkle with cheese

cover and bake for 45 minutes

remove cover and bake 15 minutes

Broccoli Salad

you'll need

1 head broccoli
1 red onion
1/2 pkg fresh white mushrooms
1/2 cup raisins
tablespoon shelled sunflower seeds
1 1/2 cup Miracle Whip
1/2 cup sugar
1 1/2 TBSP white vinegar

Chop onion, slice mushrooms.

Mix Miracle Whip, sugar and vinegar.

Combine all ingredients.

Marinate in fridge overnight.

Pasta Salad

2 cups colloured fusilli
2 tomatoes, diced
1 green onion, diced
1/2 green pepper, diced
1/3 cup cucumber, diced

Dressing:
1/3 cup ketchup
2/3 cup sugar
1/2 cup oil
1/4 cup vinegar
1 tsp salt
1/4 tsp pepper
1 tsp paprika

Cook and drain pasta.

Mix in vegetables.

Mix together ingredients for dressing.

toss dressing and pasta.  Chill before serving.

Jamie Oliver's Spaghetti with Prawns (Shrimp) and Rocket

You'll Need:

455g dried spaghetti
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely chopped
• 1–2 dried red chillies, crumbled
• 400g peeled raw prawns
• 1 small wineglass of white wine
• 2 heaped tablespoons sun-dried tomato purée, or 6 sun-dried tomatoes blitzed in a blender
• zest and juice of 1 lemon
• 2 handfuls of rocket, (Arugula) roughly chopped


Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.

Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes.

When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.

Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

Pancakes

You'll need:
1 egg
1 cup flour (I use whole wheat)
1 tbsp sugar
3 tsp baking powder
1/4 tsp salt
1 cup milk

Beat Egg until fluffy (2-3 minutes)
beat in other ingredients

Mix in 1 cup of strawberries, or blueberries, or chocolate chips, etc...

preheat pan or grill to medium heat
melt butter in pan or on flat grill

I use soup ladle to place pancake mix on grill

wait until bubbles form on the top of pancake before you flip

Strawberry Salad

You'll need:

1 head romaine lettuce or spinach
2 cups strawberries (sliced)
1/2 cup slivered almonds
1/4 cup sugar
2 tsp water


Dressing:
2 Tbsp red wine vinegar
1/4  cup oil (EVOO)
1 Tbsp worcestershire sauce
1 Tbsp sugar
2 Tbsp poppy seeds
1 green onion, chopped fine
1/2 tsp salt
pinch of paprika



In sauce over medium heat, place slivered almonds, sugar and water.  Stir constantly until almonds turn golden brown.  Remove from pan, let cool.

Mix all dressing ingredients.  Place in a bottle, keep refrigerated until you wish to use it.

Break lettuce into pieces toss with strawberries, dressing and almonds.

Surprise Spread

You'll need:

250g cream cheese softened
1/2 cup sour cream
1/4 cup Miracle Whip
1 cup seafood sauce
1 cup mozzarella cheese, shredded
1 cup green pepper, chopped
1 cup tomato, diced
tortilla chips or crackers for dipping

Mix cream cheese, sour cream, and Miracle Whip.  Spread on bottom of dish.

Cover with seafood sauce.  sprinkle with green pepper and tomato.  sprinkle cheese.

cover and chill before serving.

Breton Brittle

1/2 cup butter
1/2 cup brown sugar
1 box Breton crackers
1 pkg milk chocolate chips
1 pkg chopped pecans

Line cookie sheet with foil.
Spread with crackers, breaking up crackers to put in the open spaces, do not overlap crackers.

Bring sugar and butter to a boil until thick. Pour that over crackers.

Bake in oven for 3-4 minutes and 400F

watch crackers they burn easy

sprinkle with chocolate chips, let it melt. spread the chocolate then sprinkle with pecans

Refrigerate and then break into pieces.