Seven Layer Casserole

This has been a family favorite recipe over the years...one I first enjoyed at my mother-in-laws table.  It is a simple one-pot meal that can cook while I am out and about.

• 3 medium potatoes, thinly sliced
• 1 onion, sliced into rings
• 2-3 carrots, thinly sliced
• 1/2 cup uncooked long-grain white rice
• 2 cups peas, frozen
• 1 pound pork sausage or farmer sausage
• 1 10 oz. / 284 ml can condensed tomato soup
• 1 cup water
• salt and pepper to taste

1. Lightly grease 2 1/2 quart casserole dish.
2. Layer the potatoes, onions and carrots.
3. Sprinkle with a layer of rice and then peas.
4. Arrange sausages on top.
5. Combine tomato soup with water and pour evenly over casserole.
6. Season with salt and pepper.
7. Cover and bake at 350°F for about 2 hours..until vegetables are tender and rice is cooked.

 

Enjoy!

Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!

Ingredients:

• 3 Tablespoons oil
• 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
• 1 onion, chopped or sliced
• 1 or 2 green bell peppers, chopped
• 6 cloves garlic, minced
• 1 1/2 cups coconut milk
• 3 tomatoes, skinned and chopped
• 2-3 teaspoons curry powder
• 2 Tablespoons lemon juice
• salt and pepper to taste

Method:

1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
3. Add garlic and saute for 1-2 more minutes.
4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
6. Serve on a bed of rice.

Hawaiin Style Farmer Sausage

We rather like farmer sausage around here...and there is always some in the freezer.  Farmer sausage is a smoked pork sausage...and the smoky flavour is a great addition to soups and casseroles.  But if you aren't familiar with that particular sausage...I'm sure your favorite sausage would work with this dish as well.

• 1 ring farmer sausage (about 1 1/2 pounds), sliced in 1/2 inch pieces
• 2 stalks celery, sliced
• 1 large onion, sliced
• 1 green pepper, cut in chunks
• 1 red pepper, cut in chunks
• 1 large can diced tomatoes (796 ml / 28 oz)
• 1 can pineapple chunks or tidbits (398 ml / 14 oz), drain and reserve juice
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch

1.  Stir fry farmer sausage for several minutes.
2.  Add celery, onions, and peppers and cook until tendercrisp.
3. Add tomatoes, pineapple, seasonings, sugar and soy sauce.  Simmer 5 minutes.
4. Blend cornstarch with reserved pineapple juice. Add to simmering sausage dish and cook for 2 minutes.
5. Serve on a bed of rice.

Serves 6.

Strawberry Mousse Cheesecake

If you are looking for a scrumptious refrigerator dessert for that special occasion...you won't be disappointed with this one.

Crust

• 1 1/4 cups chocolate wafer crumbs 
• 1/4 cup butter, melted

 Combine melted butter and crumbs.  Press on bottom of 9-inch spring form pan.

Filling

• 3 oz. / 85 gr. package strawberry flavoured gelatin
• 1 envelope Knox unflavoured gelatin
• 1 cup boiling water
• 15 oz. (about 1 1/2 cups) frozen sliced strawberries
• 8 oz. / 250 grams cream cheese
• 2/3 cup icing (confectioner's) sugar
• 2 cups whipping cream
•  Chocolate hearts & strawberries for garnish

1. Mix gelatin powders together in a bowl.  Add boiling water and stir to dissolve.  Mix in partially thawed strawberries.  Chill until syrupy.
2. Beat cream cheese and icing sugar together until smooth. 
3. Whip cream until stiff.  Fold into cream cheese mixture.
4. Fold in thickened strawberry jello mixture.
5. Pour over prepared crust.
6. Chill for several hours before serving. 
7. Garnish with chocolate curls or hearts and fresh strawberries, if desired.

Serves 10-12.

Oatmeal Chocolate Chip Cookies

Chewy, moist...and almost healthy with the addition of oatmeal...these cookies have been a family favorite for decades.  When my grandson comes to visit...we bake cookies...and these are usually his pick!

• 1 cup butter
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 1/2 cups quick cooking oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips
• 1/2 cup chopped nuts, optional

1. Cream together butter and sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. Add flour, oatmeal, soda and salt and mix until well blended.
4. Stir in chocolate chips (and nuts).
5. Drop dough in large mounds (ice-scream scoop works great) onto greased cookie sheet.
6. Flatten mounds slightly.
7. Bake at 350°F for 10-12 minutes.

Christmas Punch

I got this simple punch recipe from a caterer many years ago...and it became my favorite Christmas punch over the years.  It's quick to make...a sparkling punch with just a hint of green...and looks lovely with frozen cranberries floating in the bowl.  And here's a plus...if the punch is spilled and dripped on floors and furniture...no stains! 

• 1 can Welch's frozen white grape juice
• 1 can Minute Maid frozen limeade
• 1 - 2L Sprite

1. Mix frozen juices according to directions on the can (add 7 cans water).
2. Add Sprite to taste.
3. Serve in punch bowl...adding ice cubes and frozen cranberries.

* Not all stores carry the frozen white grape concentrate...but I buy it locally at Save-on Foods.

Gingerbread Cake with Lemon Sauce

Baking gingerbread fills the home with the aromas of the season.  Topped with warm lemon sauce and whipped cream...this cake is a favorite at this time of the year.

Gingerbread Cake

• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 eggs
• 3/4 cup molasses
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 cup buttermilk

1. Cream butter and sugar.
2. Add eggs and molasses and mix.
3. Add remaining ingredients and beat at medium speed until smooth.
4. Spread batter in a greased 9" square pan (or 9" x 12").
5. Bake at 350°F until toothpick inserted in center comes out clean (about 40 minutes in a 9" square pan and 30 minutes in a 9" x 12" pan).  
6. Serve warm with lemon sauce and whipped cream.

Lemon Sauce

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter

1. In saucepan, combine sugar, cornstarch and salt.   Gradually stir in water.  
2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
3. Remove from heat and stir in lemon zest, juice and butter.
4. Spoon warm lemon sauce over cake.