Banana Walnut Pancakes

Stuffed Tomato and Pan-Fried Kidneys with Taragon Mustard

Turkey Satay, Rice with Peas, Naan Bread, & Curried Califlower

Turkey Osso Bucco

Scrambled Eggs with Brains

Green Bean and Meatball Tajine

Pizza and Rosemary Bread

Curried Califlower

Chicken and Green Bean Tagine
Collette Siemens and Kirsten MacNaughton

• Olive oil
• 1 Tbsp Paprika
• 1 tsp ginger
• salt and pepper
• 1 onion, chopped
• 1 clove garlic, minced
• 1 bildi (country) chicken, killed, plucked,and rinsed
• 1 tomato, peeled and chopped
• ½-1 kilo green beans, snapped
• Water

Put olive oil, onion, garlic, and spices in pan. Sauté until soft. Add chicken and brown all sides. Transfer all to pressure cooker, add beans, tomato, and plenty of water. Cook for 45 minutes-1 hour, checking on level of water and tenderness of chicken periodically. Taste test and, if necessary, add salt and cook a little longer. If juices seem thin, simmer without lid until juices reach desired consistency. Transfer chicken to tagine dish, pile on green beans, pour juice around. Eat with bread.
Prepared by Collette & Kirsten

Creamy Tomato Pasta &
Olives with Pickled Vegetable
Kirsten MacNaughton

• Leftover lasagna red sauce
• Leftover lasagna white sauce
• Spaghetti noodles
• Cheese, grated

Mix together red and white sauce. Heat and serve over cooked spaghetti noodles. Top with cheese. Serve with olives with pickled vegetables.
Prepared by Kirsten

Seasoned Bread
Collette Siemens

• 1 Bagette
• Butter
• Seasoning salt

Slice bagette into rounds. Butter and sprinkle with seasoning salt. Toast under grill.
Prepared by Collette

Veggie Fritata
Katie Seamon
Recipe to follow

Prepared by Katie

Hungarian Chicken Paprikash
The Wycliffe International Cookbook

Combine in large pan and brown:
• 2 Tbsp butter
• 2 onions, chopped
• 1 clove garlic, chopped

Stir in:
• 1 Tbsp paprika

Add and brown in mixture:
• 2 chickens, cut up

Add:
• 2 chicken boullion cubes
• salt and pepper to taste
• 4 cups water

Bring to a boil, then simmer for 1 hour. Combine and seperately add:
• 2 Tbsp flour
• 1/2 cup sour cream or creme fraiche
• 1/4 cup water

Serve over rice or noodles.
Prepared by Collette

Lasagna
Kirsten MacNaughton

• 1 recipe of white sauce*
• 1 recipe of red sauce*
• 1 recipe of pasta*
• Grated cheese of choice

Put a thin layer of red sauce in the bottom of a glass baking dish (I used smaller than 9x13 but that might work too). Then add one layer of pasta without overlapping pieces of pasta. Then add a layer of the following in this order, red sauce, white sauce, grated cheese, pasta, red sauce, white sauce, and grated cheese. You can add as many layers as possible ending with the grated cheese layer. Cook at 350 F for ½ hour or until bubbly on top.

* Recipes below

Pasta

• 1 ½ cups flour
• 1 tsp salt
• 1 Tbsp olive oil
• 2 eggs
• Water

Mix salt into flour. Make well in center of flour. Add oil and eggs to well. Combine with a fork. Add enough water to bring together. Knead for 10 minutes. Let rest under plastic bag for 10 minutes. Divide in half and roll out one half to a little bigger than 9x13 inches. Let rest while rolling out the other half to the same size. Roll the first half (roll so that the roll is 13 inches long). Cut the roll in 6-8 pieces depending on desired width of noodles. Repeat with second half. Unroll and use fresh on let dry on a flat surface and save.

White Sauce

• 2-3 Tbsp butter
• Enough flour to make a roux
• Milk (approximately 2-3 cups)
• 1 individual natural yoghurt
• Salt and pepper to taste

Melt butter in pan and add enough flour to make a thick paste (roux). Add milk slowly letting the roux and milk combine. This might appear lumpy at first but should become smooth as the milk heats. Add until the sauce has the consistency of thick cream (not whipped cream). Add the yoghurt, salt, and pepper. Taste and adjust.

Red Sauce

• 2 onions chopped
• 3 cloves garlic minced
• Olive oil
• ½ kilo of ground beef
• 5-6 tomatoes, peeled and chopped
• 1 bay leaf (warqa seedna mosa)
• Rosemary
• 1 small can tomato paste
• Salt and pepper

Soften onions and garlic in oil. Add ground beef and brown. Add tomatoes (can peel by letting sit in bowl of boiling water for a few minutes), bay leaf, and rosemary. Add enough plenty of water and let simmer, adding more water if necessary, for ½ hour or until tomatoes have cooked down. Remove the bay leaf. Add ½ the can of tomato paste (more or less according to taste) and salt and pepper.
Prepared by Kirsten

Butter Steak & Olives Piment and Olives Mixte
Katie Seamon

• steak
• tarragon vinegar
• flour
• paprika
• salt and pepper
• butter

Sprinkle steak all over with tarragon vinegar and let stand for an hour. Mix flour, paprika, salt, and pepper. Coat the steak. Fry in melted butter to desired doneness and taking health and safety into consideration.
Prepared by Katie

Eggplant and Tomato Pasta
Kathleen Daelemans (Food Network)


• 1 medium eggplant, peeled andcut into 1/2-inch cubes
• Coarse grained salt
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (28-ounce) can peeled and crushed, or diced tomatoes
• 1 1/2 teaspoons sugar, optional
• Salt and coarsely ground fresh black pepper
• 1/4 cup basil (about 10 leaves), torn
• 8 ounces bow tie pasta (farfalle), cooked al dente

Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.

Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.

Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.
Prepared by Kirsten

Syracuse Salt Potatoes
kaspmary (allrecipes.com)

• 4 pounds new potatoes
• 1 1/2 cups fine salt
• 8 tablespoons butter, melted

Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Prepared by Katie

Steak with Sautéed Onions and Mushroom
Katie Seamon

Recipe to follow.
Prepared by Katie


Marlin with Olive Tapinade
www.fishingworks.com

• 1 tbsp. Chopped fresh rosemary, or 1 tsp. Dried
• 1/4 cup olive oil
• 1 1/2 tbsps. Balsamic vinegar
• 3 cloves garlic, finely minced
• 4 marlin fillets
• 1 cup tapenade
• 1 tbsp. Parsley, finely minced

Tapenade:

• 1 cup pitted black olives
• 2 cloves garlic, minced
• 1 tbsp. Onion, minced
• 3 tbsps. Capers
• 1/4 tsp. Dried thyme
• 1/4 cup olive oil
• 1 tsp. Dijon mustard
• 1/4 tsp. Fresh lemon juice

Mix together the olive oil, balsamic vinegar, garlic and rosemary in a shallow baking dish. Add the marlin fillets turning them once in the marinade. Cover marlin and let marinate approximately half an hour.

Preheat the broiler. Place marlin on a rack in a broiler pan (spray or lightly coat the rack with oil to prevent sticking.) Broil 4 inches from heat for about 4 or 5 minutes. Turn carefully and broil another 4 minutes or so until cooked through. The marlin should be opaque in colour. Remove fillets from oven and place on a platter. Cover each with a layer of tapenade, sprinkle with parsley and serve.

Tapenade:
Place all tapenade ingredients, except oil, in a food processor and process off and on until chopped but still chunky. With machine running add oil through the tube and process until finely chopped but not pureed. This will keep in the fridge for up to a week.

Prepared by Collette, Katie, and Kirsten