2 tbsp (30 mL) butter
1 medium onion, chopped
1 cup (250 mL) finely chopped tomatoes
1 cup (250 mL) milk
1 1/2 tbsp (25 mL) flour
1 1/2 cups (375 mL) shredded Canadian Cheddar*cheese
2 tbsp (30 mL) chopped jalapeno chilies or small hot peppers
Hot pepper sauce or chili powder
Tortilla chips

In medium frypan, melt butter. Add onion and tomatoes; sauté over medium heat until onion is tender.

In a small bowl, gradually stir milk into flour until smooth. Add to pan. Cook and stir over low heat until mixture boils and thickens. Remove from heat; add Canadian Cheddar cheese and stir until cheese is melted.

Stir in chilies; add hot peper sauce or chili powder to taste. Serve hot with tortilla chips for dipping.

16 sl Bread; crusts removed

16 sl back bacon or ham; cooked

16 sl cheddar cheese; sharp

6 eggs

1/2 tsp salt

1/2 tsp pepper

1 tsp dry mustard

1/4 c onion; minced

1/4 c green pepper; finely chopped

2 tsp Worcestershire sauce

3 c milk; whole or 2%

1 dash Tabasco

1/4 lb butter

Cornflakes; crushed OR Special K

Directions

1. In 9×13 buttered baking dish (use a BIG dish), put 8 pieces of bread, add pieces to cover dish entirely. Cover bread with cooked back bacon slices or ham slices. Lay slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich.)

2. In a bowl, beat, eggs, salt and pepper. To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the ‘sandwiches’. Cover and let it stand in the fridge overnight. In the morning, preheat over to 350F. Melt 1/4 lb butter and pour over top. Cover with crushed corn flakes or Special K cereal. Bake 1 hour in 350F oven. Let stand for 10 minutes before serving.

1 cup Rice
1 cup Chicken Broth
2/3 cup shredded Mozzarella Cheese
1 ½ cups chopped Broccoli
¼ cup Rancher’s Choice Dressing
2 Eggs, lightly beaten

Pastry	Filling	Topping	Ginger Cream
1 1/4 cups flour 6 tbsp cold butter 2 tbsp cold shortening 1/4 tsp salt 2-3 tbsp ice-water	5 Granny Smith apples 1 1/3 cups sour cream 2/3 cups sugar’1/4 tsp salt 2 tsp vanilla 2 eggs 3 tbsp flour	1/4 cup + 2 tbsp sugar 1 tsp cinnamon 3 tbsp soft butter 2 tbsp flour	1 1/2 cups whipping cream 3 tbsp sugar 1/2 tsp ground ginger 1/4 cup candied ginger

1. Make the Pastry

1. Make a paté brisée by blending flour, butter, salt and shortening until it is crumbly.
2. Add 2 tbsp ice-water and toss until water is absorbed. Add more water if necessary to form a dough ball.
3. Dust with flour, wrap, refrigerate 1 hour.
4. Roll out pastry 1/8 inch thick.
5. Put in pie pan.
6. Chill.

OR

Use a ready made pie shell.

2. Make the Topping

3. Make the filling

1. Whisk sour cream, sugar, salt, vanilla, eggs, and flour until smooth.
2. Peel, core, and slice apples thinly.
3. Add apples, stir.

4. Assemble pie

1. Add filling to shell.
2. Crumble topping over pie.
3. Bake at 350ºF for 1 to 1 1/4 hours, until golden and apples are tender.

5. Add Ginger Cream

1. Beat cream.
2. Add sugar and ground ginger.
3. Beat until stiff.
4. Add candied ginger.
5. Top the cool pie.

1. Mix well
2. Pour over romaine lettuce.
3. Add croutons, bacon bits and parmesan cheese.

3 cups (750 mL) whipping cream

8 egg yolks

1/3 cup (75 mL) granulated sugar

1 1/2 tsp (7 mL) vanilla

1/2 cup (125 mL) packed brown sugar, sifted

1. Heat cream over medium-high heat until steaming.
2. Whisk egg yolks with regular sugar; gradually whisk in cream, then vanilla.
3. Skim off foam.
4. Divide among eight ¾ cup (175 mL) ramekins.
5. Place in large shallow pans; add enough boiling water to come halfway up ramekins.
6. Bake in 350° oven for 30 – 35 minutes or until edge is set but centre still jiggles and knife inserted in centre comes out creamy.
7. Remove from water; let cool on racks.
8. Cover and refrigerate for 2 hours or until chilled and set.(At this point you can refrigerate for up to 2 days)
9. Place cups on rimmed cookie sheet
10. Sprinkle brown sugar evenly over custards.
11. Use a blow torch or broil (15 cm) from heat for 2 – 6 minutes or until sugar bubbles and darkens, removing each when ready.
12. Chill, uncovered, for at least 30 minutes before serving or for up to 3 hours.