Individual Recipes


This recipe comes from Food And Drink from Renata Richardson in The Topic. Her recipes are interesting and most are easy to make.
Preheat oven to 475F
Line a baking sheet with parchment paper.
500gm. Skinless salmon fillet cut into 2” pieces (if the salmon has skin on, remove the skin as close as possible to the skin).
Cube the salmon & set aside. In a medium bowl,
mix the following ingredients:
4 Tbsp. Greek yogurt
1 Tbsp. garlic granulated /powder
1 Tbsp. hot sauce(harissa, garlic chili sauce, or sriracha)
NOTE: I used hot sauce & it was pretty spicy…unless you like spicy, I would use only half the amount of hot sauce)
1 Tsp. each ground turmeric, parsley, paprika
½ tsp. dried thyme Zest & juice of 1 lime
1 tsp. olive oil
¼ tsp. sea salt
Fresh black pepper
Add the salmon pieces and gently toss with a spoon or tongs to coat each salmon cube in the marinade. Place the salmon cubes on the prepared baking sheet.
Roast in the oven for 12 minutes, turn the salmon cubes over & continue for 5 minutes, until cooked through.
Turn on the broiler & broil for 5 minutes to crisp the salmon cubes. Watch that they don’t burn.
To serve, place the salmon cubes on the plate and add your sides.
I served mine with sliced tomatoes & a Caesar salad.
Renata suggests rice and sauteed snow peas.
Leftovers can be used in a wrap with tomatoes, yogurt, Mayo or hummus, some fresh baby spinach or argula and fresh ground pepper.  


Blend together:
2 cups almond flour[ground almonds can be used]
1 cup white sugar
2 egg whites
¼ tsp. almond flavour
Put on cookie sheet lined with parchment paper, push an almond onto the top of each spoonful.
Sift icing sugar over the top.
Bake in 350F oven for 20-25 minutes. NOTE: To make chocolate cookies, add 1 tsp. cocoa to above mixture. 


In large punch bowl,
make up 1 frozen lemonade.
Just before serving, add:
2 large bottles 7-Up
1 large frozen Sherbet (your favourite flavour)
Swirl and enjoy! 


Mix together:
2/3 cup sour cream
2/3 cup mayonnaise
1 Tbsp chopped parsley
1 Tbsp grated onions
1 Tbsp dill seed
1 tsp. beaumonde spice
Combine, chill and serve with crackers or crisp raw veggies.  


Combine together and line in a 9”pie shell ;
1 ¼ cup finely chopped chocolate wafer crumbs- Stored in our freezer to keep fresh
½ cup finely chopped Brazil nuts or walnuts
¼ cup lightly packed brown sugar
1/3 cup melted butter
Soften 1 quart strawberry ice cream until it can be worked into a pie shell Pack ice cream into shell making edges even and touching crust
Freeze at least 24 hour
Just before serving:
Beat 3 egg whites (at room temperature) and 6 tbsp. white sugar Put in preheated oven at 475 F for 3 minutes or until meringue is lightly browned
Note: Watch carefully as you don’t want ice cream to melt. *other flavors of ice cream can be used….President’s Choice Mint Chocolate Chip would be yummy!  


When strawberries are in season, you might enjoy this old recipe from my Great Aunt Hat Bannerman. 
Cream together:
½ cup soft butter
1 cup white sugar
Add 3 beaten eggs
Add 1 cup fresh, crushed strawberries [or frozen or canned plus the juice can be used]
Sift together and add to the above mixture:
1 ½ cups all-purpose flour
1 tsp. baking powder
Bake in a greased 8” square pan at 325F for 35-40 minutes.
NOTE: This cake can be iced with a buttercream icing or, as it is a moist cake can be enjoyed un-iced  


 From “Let's Break Bread Together”
1 pkg. Strawberry jello
½ cup white sugar
¾ cup water
2 Tbsp. Cornstarch
1 Quart[4 cups] Strawberries,cleaned and hulled
Step 1: Cook cornstarch,water and sugar until clear and thick.
Step 2: Remove from heat and add the dry jello.
Mix and add strawberries.
Put in a baked 9” pie shell and top with whipped cream or topping, or serve with ice cream.
Variations: Can make Raspberry/cherry pie the same way using raspberry or cherry jello powders.  


 Also from “ Let's Break Bread Together”
1- 8” or 9” Baked Pie shells
1 quart[4 cups] plus 1 cup fresh strawberries,washed and hulled.
¾ cup white sugar
2 Tbsp. Cornstarch
pinch salt
½ cup water
2 Tbsp. Cold water[to be mixed with cornstarch]
Step 1: Crush the 1 cup berries very fine.
Step 2: Heat the sugar with water until the sugar is dissolved and add to the crushed berries, add the salt and bring to a boil.
Step 3: Cook slowly until thick and very clear, about 10 minutes.
Step 4: Cool slightly and pour over the whole berries that have been arranged in the baked pie shell.
Serve with whipped cream or ice cream as desired   


Any recipe that we have made from the United Church Cookbook “Let's Break Bread Together “ have always been delicious.
This is a cool dessert for summer entertaining.  LAYER 1:
¾ cup butter
1 1/2 cups all purpose flour
1 cup chopped pecans
2 Tbsp. White sugar
Mix together with pastry blender and press into a 9”x13” pan. [glass is best]
Bake at 325 F for 8 minutes.
LAYER 2: Beat together:
1-8 oz softened cream cheese and 1 cup icing sugar
Add ½ carton[9 oz] Cool Whip
Spread over the base.
LAYER 3: Prepare 1 pkg. Lemon pie filling[not instant] and cool
NOTE: I use Dr. Oetker as it is gluten free
LAYER 4: Spread with remaining Cool Whip. Refrigerate until ready to serve. From: Bloomingdale United Church Bloomingdale, ON
Please note: I did this as a gluten free recipe and it turned out delicious. 


 Any recipe that we have made from the United Church Cookbook “Let's Break Bread Together “ have always been delicious.. .
8-12 Boneless, skinless chicken breasts
2-10 oz. cans mushroom soup
1 soup can of milk
½ cup sherry
¼ tsp. mace (or nutmeg)
½ cup sliced almonds
4 tbsp. butter
2 cups bread crumbs (opt.)
fresh sliced mushrooms
Arrange chicken in flat buttered pan. Sprinkle heavily with marjoram and cover with soup, milk and mace.
Bake at 350 F for 1 hour.
Fry almonds in butter until light brown, then mix in bread crumbs and sprinkle over chicken.
Drizzle sherry over bread crumbs. Bake for ½ hr. more or until chicken is tender.


VEGETABLE DIP Mix together the following and chill for 2 hours:
1 small onion chopped
1 Tbsp lemon juice
Dash tobasco sauce
1 tsp. dry mustard
1 tsp. curry powder
1 ½ cups mayonnaise Serve with vegetables
Combine all ingredients and refrigerate several hours before using.
3 Tbsp natural honey
½ cup mayonnaise or salad dressing 3 Tbsp minced onion
3 Tbsp ketchup
1 Tbsp curry powder
1 Tbsp lemon juice
Delicious with crisp, fresh vegetables as well as apple slices.
Mix together:
8 oz. pkg. cream cheese
1 can crab meat
1/3 cup mayonnaise
1 tsp. horseradish
1 tsp. mustard
2 green onions, chopped
Heat at 325F for 20 minutes.
Serve with vegetables or crackers. 


 4 cups strawberries, washed and hulled
½ cup grape juice concentrate[white grape juice simmered down from 11/2 cups]
2 ½ Tbsp. Lemon juice
½ tsp. Lemon zest, grated
11/2 Tbsp. Gelatin, unflavoured
Place berries, juice, and lemon rind in a saucepan.
Mash berries slightly to release juice. Heat to boiling.
Sprinkle with unflavoured gelatin. Remove from heat, skim and pack in hot jars with hot lids.
Cool to room temperature before freezing.
NOTE: I would use tupperware containers. I put my jam in them and then there is no problem with breakage.
Tastes better if allowed to sit for a week.
Freezes for up to 6 months. 


                  ½ cup vanilla yogurt
¼ -1/2 cup Almond or Soya milk
½ cup frozen fruit
then add:
2 Tbsp. Flax seed
1 Tbsp. Wheat germ[if Celiac, use Quinoa Flakes]
1 Tbsp. Chia Seeds
1 Tbsp. Hulled Hemp Seeds[optional] SHAKE WELL.
Start with one a day for the first 5 days, then go to twice a day after that if you want. 
NOTE: the Hemp seeds will add extra protein to your drink


 Mix together & marinate over night, covered in fridge…..turn over several times
2 Tbsp. honey
4 cloves garlic
2 Tbsp. Soya Sauce( I use Bragg’s Amino seasoning)
1 Tbsp. Ginger root
1 Tbsp. vegetable oil
1 Tbsp. Rice Vinegar
¼ tsp. salt & Pepper
¼ tsp. hot pepper sauce
For BBQ: Put half the sauce over one side of meat and barbeque on Medium heat for 10 Minutes on one side.
Turn & marinate with the rest of the sauce and cook for 6-8- minutes or until done.
For OVEN: cook at 300F for 2-3 hours or until tender, basting occasionally. 


152 Holland St. East, P.O Box 12
Bradford L3Z 2A7, CA

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