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Old Favourites


  Rhubarb Pie
Pastry: 2 cups flour
3/4 cups shortening
1 tsp salt
5-6 tbsp water (cold)
Mix flour and salt in bowl and then blend in shortening with a pastry blender. Then slowly add in water a tbsp at a time until the pastry is manageable. This recipe makes a bottom and a top for a 9 inch pie plate. Roll out the shell and place in a greased pie plate.
Custard: 2 eggs
1 cup sugar
2 tbsp flour
1 tbsp butter
2 1/2 cups rhubarb
Beat together eggs, sugar, flour and butter. Mix in rhubarb and pour into pie shell. Top with upper crust. Bake pie at 400 degrees F for 15 minutes then reduce heat to 350 F and cook for another 20-25 minutes.

Baby Spinach Salad
- 8 slices bacon
- 1 clove garlic
- 3 tbsp red wine vinegar
- 1/2 cup virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- spinach
- croutons
- shredded cheese
In skillet cook bacon over medium heat until crisp.
In heat proof measuring cup, mix garlic with 1 tsp of the hot bacon drippings. Whisk in vinegar let stand for one minute. Whisk in oil and salt and pepper.
Place spinach in large serving bowl,sprinkle with croutons, bacon and with as much dressing as you like. Garnish with cheese.
  Caesar Salad Dressing:
1 hard boiled egg
4 cloves of garlic minced
1 tbsp lemon juice
1 tbsp red wine vinegar
1 1/2 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 tsp worcestershire sauce
dash of hot pepper sauce
1/4 + 1/8 cup of olive oil
peel boiled eggs and place into large bowl. Add garlic , lemon juice, vinegar, mustard, salt, pepper, worcestershire sauce and hot pepper sauce. Whisk to blend well. Gradually whisk in olive oil.

  Odd and Delicious
Tzatziki Dip:
3 Tbsp olive oil
1 Tbsp vinegar
2 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
1 cup greek yogurt (normal yogurt works too)
1 cup sour cream
2 cucumbers peeled and diced
1 tsp chipped dill
Combine olive oil, vinegar, garlic, salt and pepper. Mix until well combined. Using a whisk blend the yogurt and sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally add the cucumber and dill.
Garlic Scapes and Potato Salad
- 5 new red potatoes
- 2 celery stalks
- 1/2 tbsp olive oil
- 1/2 cup garlic scapes (chopped)
- 1/4 cup chopped red onion
1/3 cup buttermilk
1/8 cup mayonnaise
1 1/2 tbsp dill
1/2 tbsp dijon mustard
1/4 tsp of both salt and pepper
boil potatoes until tender, about ten minutes. Drain and place in large bowl and add celery.
Meanwhile oil over medium high heat and fry the garlic scapes and onion stirring occasionally until onion is softened about five minutes. Add to potatoes.
Dressing: In small bowl whisk together buttermilk, mayonnaise, the dill, mustard, salt and pepper, pour over potato mixture and toss to coat.