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Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts

Corn Bread

Compliments to Chef Sid!


Breaky | Soups | Salads | Entrées
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Carrot Soup

I normally double this recipe and freeze some.

2 tb butter
1 tb vegetable oil
1 lb carrots, sliced
1 med. potato - peeled and chopped
1 med. onion - peeled and chopped
1 cup tomatoes - seeded, skinned, and chopped
2 1/2 cups chicken stock
1 orange, grated, zest and juice
1 bay leaf
1/2 tsp dried oregano
1/2 tsp grated nutmeg
Salt and pepper - to taste
1/2 cup cream

Heat butter and oil in a large pan and saute carrots, potato, and onion until onion is transparent. Add remaining ingredients, except cream, and bring to boil. Reduce heat, cover and simmer for 30-40 minutes until vegetables are tender.

Remove from heat and let cool slightly.

Remove bay leaf and puree soup in food processor or blender until smooth. Return to rinsed pot and stir in cream. Haet through without boiling and adjust seasoning to taste. Serve hot with croutons. Adding 1 tbs of sour cream is also excellent.

Compliments to Chef Aline!


Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts

Chickpeas, Roasted Peppers, and Capers Salad

Found a long time ago on epicurious by Vanda, this recipe quickly became a family favorite.

2 - 15½ oz cans chickpeas (garbanzo beans), rinsed, drained
1 - 7 oz jar roasted peppers or pimientos, drained, diced
¼ cup fresh mint - chopped
3 tablespoons drained capers
2 large garlic cloves - minced
3 tablespoons olive oil
1½ tablespoon fresh lemon juice

Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. Serves 4.

Rice Salad

Under construction.

Compliments to Chef Hélène!



Potato Salad

Under construction.

Compliments to Chef Poun!


Ceasar's Salad Dressing... à la Dick

I'll tell you a little secret about my dressing, it's all in the way you mix it, and the sequence. Personally I like using the whole egg, although others only use the yoke - your preference!

Add the following ingredients in a large bowl and follow the sequence:

1 egg
1 clove of garlic (crushed)
½ teaspoon of dry mustard
5-6 dashes of Worcestershire sauce
½ lemon squeezed (no pits)
1/4 cup of Olive oil
6-7 Anchovies (crushed)
Bacon bits as desired (not to many)
Croutons as desired (depends on servings)
¼ cup of Parmesan grated cheese
No salt (Anchovies will take care of the salt taste)


Crack egg in large bowl.

Sprinkle half the dry mustard on egg, crush your clove of garlic in a garlic crusher. Clean out crusher! Take anchovies and press them thru the garlic crusher. Add remainder of dry mustard and Worcestershire sauce. Now mix (don't beat) these ingredients, squishing the garlic & anchovies with the egg and dry mustard together, (it will almost turn to a paste).

At this point, you will add the lemon juice gradually while BEATING into the paste. Now this is the critical stage... add the olive oil gradually and BEAT FAST and vigorously until the dressing turns creamy; if you don't beat fast enough the dressing will be oily! Not what you want!

Add cheese to your dressing just before you're ready to mix your salad. I usually rotate the dressing on the sides of the bowl and then add salad, croutons & bacon bits, toss thoroughly and serve.

If you are serving a large salad just add more olive oil depending on the amount of mouths you are feeding.

Note: you can make the dressing in advanced the day before and refrigerate it - omit the cheese until you are ready to mix it with the salad.

Compliments to Chef Richard a.k.a. Dick!

Salad Dressing

Under construction.

Compliments to Chef Mauro!



Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts

Artichoke Squares

Got this recipe from Nadine a long time ago. It quickly became a family favorite.

2 - 6 oz jars marinated artichokes
1 small onion - minced
4 large eggs
2 cups shredded mozzarella
1/4 cup dried breadcrumbs
2 tbs fresh parsley - chopped
1/4 tsp each salt and pepper

Drain liquid from 1 jar artichoke into 1-quart saucepan. Drain 2nd jar and discard juice. Finely chop artichokes and set aside.

Cook onions in liquid in saucepan over medium heat until tender.

In small bowl, beat eggs well. Stir in cooked onion, artichoke, cheese, breadcrum, parsley, salt and pepper. Spread evenly in a greased 12x8 baking dish. If not baking right away, cover and refrigerate.

One hour before serving, cook 30-35 min. at 325F or until set and lightly brown. Cool 15 min. and cut into squares.

Compliments to Chef Nadine!

Devilled Eggs

Salt and pepper
Black olives
Dijon mustard

Hard-boil eggs. Peel and slice in half, lengthwise. Carefully remove egg yolks and place in bowl. Put egg whites aside.

Mash yolks with fork. Add enough mayonnaise to make a creamy mixture. Add dijon mustard and salt to taste. Finely chop olives and add to mixture.

Using a small spoon, fill egg whites with mixture. Garnish with a small piece of olives.

Compliments to Chef Chanel!



Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts

Coming Soon

Under construction.

Compliments to Chef Aline!


Main Courses

Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts

Cabbage Rolls

This recipe has been in the family for over 35 years. Also known as Pigs in the Blanket or Gobbles, I recently found out this is aunt Rita and uncle John's recipe. Uncle John is Polish, so who knows better than him :)

2 lbs ground beef
1 lb ground pork
1 cup rice - just cooked
1 cabbage - cooked enough to roll with meat
2 onions - fried, just soft, not browned
Salt and pepper
1 can sourkraut
1 can tomato sauce
1/2 bottle of ketchup

Spread some of the sourkraut in bottom of pan. Mix uncooked meat with rice, salt, and pepper. Roll mixture in cabbage leaves and place in pan. Cover with remainder of sourkraut. Top with tomato sauce and ketchup

Compliments to Chefs Rita and John!

Chicken Liver

Unde construction

Compliments to Chef Mauro!


Unde construction

Compliments to Chef Mauro!

Pork Medallions with Lemon and Capers

This recipe was found a long time ago by Vanda on Epicurious. I liked it so much that it's become a family favorite. Serves 4.

1 tbs coarsely ground black pepper
1 1/2 lbs pork tenderloin, cut into 1" thick medallions
4 tbs butter

1 cup chicken stock or canned broth
1/4 cup fresh lemon juice
2 tbs capers, drained
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

Press pepper onto both sides of pork pieces. Heat 1 tbs butter in heavey large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plate and keep warm.

Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tbs butter. Add capers and lemon segments. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Compliments to Chef Aline!


Meat Pies

Under construction

Pot Roast

Under construction



Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts


Under construction.



Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts


Apple Crisp

Under construction.

Compliments to Chef Tante Cécile!


Butterscotch Squares

Under construction.

Compliments to Chef Aline!


Date Squares


Compliments to Chef Tante Cécile!


Pineapple Squares

Under constructions

Compliments to Chef Aline!


Sugar Pie

Under constructions



Breaky | Soups | Salads | Entrées
Vegetables | Main Courses | Desserts