Individual Recipes


½ bunch romaine or iceberg lettuce, in bite size pieces
8 slices bacon, fried crisp and crumbled
½ small head cauliflower, broken into small flowerlets [2 cups]
¼ cup sliced radishes
Layer half the lettuce, bacon and cauliflower in a glass bowl
Top with radishes.
Add remaining lettuce, bacon and cauliflower
¼ cup mayonnaise
¼ cup sour cream
2 green onions, sliced
Drop by spoonful, onto top of salad. Sprinkle with ¼ tsp. dried dill and freshly ground pepper.
Cover and refrigerate at least 2 hours.
Toss just before serving. Enjoy!!!!!  


 Cut cauliflower in chunky pieces and wash.
Cook cauliflower with 1 tsp. salt for 5 minutes.
Drain in colander.
Mix together & set aside:
1 ¼ cup panko bread crumbs
5 Tbsp. olive oil
1 tsp. Italian Herbs
2 tsp. Italian parsley
½ cup parmesan
Whip 3 eggs in a bowl.
Put ½ cup flour in another bowl. Dredge the cauliflower well with the flour and then dip in the egg & then in the bread mixture, making sure the cauliflower is well coated with each step.
Put on a parchment paper lined baking sheet and bake 15 minutes at 360F
Meanwhile mix together the Dip:
¾ cup sour cream
¼ cup yogurt Freshly chopped Italian parsley
1 tsp/ lemon juice
Salt & pepper to taste
Serve the above dip with the cauliflower.


32 cups [6quart basket] thinly sliced cucumbers
8 medium cooking onions, sliced
1-1/2 cups pickling salt
12 cups cold water
Put in kettle and cover with above brine.
Soak for 3 hours-
Drain and squeeze well
Syrup: 1 tsp. tumeric
2 tsp. mustard seed
½ tsp. celery seed
½ tsp. ground cloves
5 cups white sugar
5 cups white wine vinegar
 Bring syrup to a boil.
Add vegetables and stir under boiling until cucumbers get yellow.
Put into jars.
Note: Turn jars upside down to make sure jars do not leak.    


 In a large pot,
mix together and bring to a boil:[watch carefully as it will burn.]
6 cups white vinegar
3 lbs. brown sugar
1 cup dry mustard
1 cup flour
1 Tbsp. curry powder
2 Tbsp. celery seed
2 Tbsp. turmeric
Meanwhile, cook in boiling water until tender-
8 Quart basket of yellow beans, cut into small pieces.
Add beans to sauce and put into sterilized jars. 


 Preheat the oven to 350F
Cream together until fluffy
:1 cup butter
¾ cup white sugar
Add and mix well:
1 egg 1 tsp.vanilla
1 cup cooked, mashed carrots
Mix together and add to the above mixture:
2 cups all-purpose flour
2 tsp. Baking powder (3 tsp. G.F.)
½ tsp. Salt
Mix well.
Drop batter by teaspoonfuls onto a parchment lined cookie sheet about 2” apart
Bake in a preheated oven at 350F for about 12 minutes.
While warm, spread with Golden Glow Topping.
Mix together, beating until smooth and drizzle over cookies:
grated peel of one orange
juice of ½ orange
1 Tbsp. Butter
1-1 1/2 cup icing sugar, to make a glaze
-from Guelph Farmers Market[The Farmers' Market Cookbook] 


 Melt ¼ cup butter;
add and simmer until soft:
1 clove minced garlic
1 medium onion, chopped
Add: 3 cups grated carrots and
1 peeled grated potato
10 oz. Chicken Broth
8 oz. Water
Season with ¾ tsp. Salt,
1 tsp. Ground ginger,
pinch of pepper
Heat until hot enough to serve and at the last minute add:
1 cup milk and heat carefully
{ at this point the soup will burn easily} Enjoy!   


 In a food processor, process until well blended:
3-5 cloves garlic, chopped
6 oz. cream cheese
6 oz. feta cheese
Add and process:
¼ cup yogurt
¼ cup fresh parsley
2 tsp. dried oregano
¼ Tsp. cayenne or hot sauce[I put a little of both in]
Add: ¼ cup chopped green olives Combine with the cheese but leave everything slightly chunky.
Taste and add salt and pepper if needed.
Place in a a bowl or a crock and garnish with dill, if available.
Serve with pita toasts, cold shrimp, crackers;
spread on leaves of radicchio or form thin slices of prosciutto into cone shapes , filling them with the spread. NOTE: To use as a dip for vegetables, thin the mixture with yogurt.
Spread will keep refrigerated for 5 days. Enjoy! 


  This recipe comes from a recipe book from the International Plowing Match held in 2014. Its full of great recipes from many of the Simcoe County Farm Ladies. 
Preheat the oven to 325F and grease a 8”x8” pan.
Prepare filling and set aside:
1 cup brown sugar
2-3 chopped peeled apples
2 tsp. cinnamon
Cream together well, until light and fluffy:
½ cup soft butter 
1 cup white sugar
Add and mix well:
1 ½ cup all-purpose flour
1 tsp. baking soda
Combine and add to creamed mixture just until combined:
1 cup sour cream
1 tsp. vanilla
Spread half the mixture in the pan and then half the filling.
Repeat with the rest of the batter and then the filling.
Bake for 35-45 minutes until golden brown or until tester comes out clean.  


 While visiting Grand Bend , we had supper at the Schoolhouse Restaurant after attending the theatre.
I couldn’t resist his recipe book[Gord says….another one!!!!!!!!]
These are 3 dressings that I want to share with you, compliments of Gusto

Mix everything together:
1 cup mayonnaise
¾ cup buttermilk
1 tsp. dill weed
1 Tbsp. onion flakes
1 clove garlic, minced
1 tsp. parsley flakes
1 tsp. celery salt

1 cup mayonnaise
1 stalk celery, washed and finely chopped
¼ cup onion, finely chopped
1 clove garlic, minced
2 Tbsp. malt vinegar
½ cup crumbled blue cheese

1 cup mayonnaise
1 large dill pickle,chopped
¼ onion, finely chopped
¼ cup sweet chili sauce
1 stalk celery, washed and finely chopped
Because I like a smooth dressing, I put these in the blender.
Now my husband can enjoy these homemade dressings as I am not a fan of prepared, bottled salad dressings.


In a large pot, cook 1 ½ cups elbow macaroni until tender but firm, about 5-7 minutes.
Drain, rinse with cold water, drain and return to pot.
Add 1 tbsp olive oil and toss to coat Cut or break 1 medium head of lettuce into small pieces.
Using a 9”x13” pan or a large clear salad bowl, spread lettuce
To the lettuce, add layer of macaroni, 1 cup slivered cooked ham
6 hard boiled eggs, sliced
10oz frozen peas
1 cup Edam or Gouda Cheese
8 Green onions, sliced

Mix the following ingredients together and spread over the above, sealing right to the edge
1 cup mayonnaise
1 cup sour cream
2 tbsp white sugar
Sprinkle with 1 cup grated medium Cheddar Cheese,
4-6 bacon slices, cooked well and crumbled
Cover tightly wit plastic wrap
Chill for 24 hours before serving. Yield: 10-12 From Jean Pares Company’s Coming Pasta recipe book 


 Prepare a graham wafer crust:
Mix together and pat into a 9” pie plate:
1 ¼ cup graham wafer crumbs[regular or gluten free]
¼ cup white sugar
1/3 cup melted butter
Chill while making the filling.
Mix together:1 Eagle Brand [or similar brand] Sweetened condensed milk
8 0z Cream Cheese, softened to room temperature
1/3 cup lemon juice
1 tsp. vanilla
Pour into the prepared crust and chill.
At serving time, using only part of a can of Cherry Pie filling, spread pie filling in the middle of the pie, an inch from the edges.
NOTE: Add a few drops of Almond extract to the cherry pie filling to enhance the flavour. Enjoy! 


This recipe is a good one to use all those fresh vegetables that are abundant at this time of the year. Blend together the dressing and let sit while making the salad-
½ cup white sugar
½ cup oil
1/3 cup ketchup
¼ cup white vinegar
¼ tsp. pepper
1 tsp. salt
1 tsp. Spanish paprika
For the salad, mix together: 2 cups macaroni, cooked, drained and cooled-if gluten free use a G/F macaroni.
2 Chopped tomatoes
1 green onion, chopped[I used 3]
½ green pepper, chopped
¼ peeled, chopped cucumber[you can leave the peel on if desired]
Note: You may not need to use all the dressing on, depending how wet you like your salads.  


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

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