Maple Half-Hour Pudding (serves 12)

The original half-hour pudding I grew up with. Maple - YUM!

10x15 baking pan

Start a kettle of water on to boil, you'll need 4 cups.

Batter:
2/3 cup brown sugar
2 cups flour
4 tsp. baking powder
1 cup (or slightly more) water

Mix together, add enough water to be just spreadable. Spread over the bottom of the 10x15 pan.

Sauce:
4 cups boiling water
2 Tbsp. margarine
2 cups brown sugar
1 1/2 tsp. maple flavouring

Mix well and pour over batter. Bake at 350 degrees for 30 minutes, remove from oven and cool at bit before serving.

A half size of this recipe can be made in a casserole dish or oven proof bowl.

Chocolate Half-Hour Pudding (serves 12)

This is what I thought the pudding cake mix I saw at the store would taste like. Don't waste your money on the mix!

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10x15 baking pan

Start a kettle of water on to boil, you'll need 4 cups.

Batter:
2/3 cup white sugar
1 1/2 cups flour
1/2 cup cocoa powder
4 tsp. baking powder
1 cup (or slightly more) water

Mix together, add enough water to be just spreadable. Spread over the bottom of the 10x15 pan.

Sauce:
3 Tbsp. cocoa powder
2 cups white sugar
4 cups boiling water
2 Tbsp. margarine
1 tsp. vanilla flavouring

Mix the sugar and the cocoa powder together well before adding the other ingredients. Pour over the batter. Bake at 350 degrees for 30 minutes, remove from oven and cool at bit before serving.

A half size of this recipe can be made in a casserole dish or oven proof bowl.

Ukrainian Grandma's Borscht (11 quarts approx.)

In a large pot put:
2 1/2 quarts water
5-6 peeled but whole potatoes
3 whole beets, fist sized, tops trimmed
Bring to a boil and cook til tender, about 30-40 minutes. Scoop out potatoes and mash with 2 pints (4cups) whipping cream. Remove beets and grate, tossing out some of the peel and the stem bit. Return to pot. (Don't toss the water!)

In a medium pot put:
2 quarts canned tomatoes, diced
4 Tbsp. butter
Heat to a boil and turn off.

In a really big pot (12-13 quart capacity) put:
Lots of butter
1 whole cabbage, shredded
4 carrots, grated
2 green peppers, diced
2-3 onions, diced
1 bunch celery, chopped
Saute.

Once the vegetables are soft add the potato mix and the tomatoes. Then add:
Dill, lots, prefer fresh
Parsley
Salt
Pepper
and more butter
Bring to a boil, reduce heat to minimum and simmer.

To made this vegan, use margarine instead of butter, using as little as possible, and leave out the whipping cream. Not Grandma approved but it is still tasty.

Samosas

4 -5 potatoes
1 c. peas
1 T. coriander seeds
1 T. cumin
1 t. red chili flakes
2 t. or more lemon juice
2 T. fresh cilantro, minced
Spring roll pastry.

Cook and mash potatoes. Toast coriander seeds. Add all the spices, lemon juice and peas to the potatoes. Place 1 -2 tablespoons filling in a 2 by 6 inch strip of pastry.


Fold into a triangle, brushing the closure with melted margarine to seal.Pan or deep fry. These can be frozen and cooked from frozen. Serve hot or room temperature with chutney.
I lay them out on a cookie sheet to freeze them. Once they are frozen transfer them to a ziploc.

Falafel

This is one of our favorite fasting meals. Although the falafel is fried it is accompanied by lots of veggies and tastes fresh and yummy. I buy Cedar's Falafel mix and make it from that. Follow the directions but be sure to make smallish balls - they expand.

Serve prepared falafel with pita bread, lettuce, diced fresh tomatoes, red onions, dill pickles and hot banana peppers. Assemble as you would a taco. Top with Tahini sauce.

Tahini Sauce
1/2 c. tahini
1/2 c. water
1/4 c. lemon juice
1 - 3 cloves garlic, minced
salt

Blend together.

This sauce also makes a good salad dressing.

Garden Soup - Local Ingredients Only

Day One:

2 Quarts canned tomatoes, pureed
1 small onion, minced
3 cups cut up potatoes
3 cups sliced carrots
1 patty pan squash, peeled and seeded, cut up
1 green zucchini, large shredded
and a sprinkling of seasoned salt from the store.

Day Two took the leftovers and added:
Another quart of tomatoes, pureed
1 lb. ground beef , scramble fried first
1 cup green peppers, cut up
more onion
and a sprinkle of chili powder with a bit more seasoned salt.

Both were really good and I would have added beans to the second night for a bit of a chili taste but I didn't grow any this year and wanted to see what I could cook using only local stuff.

Bruschetta in a Jar

from Tomatoes by Bernardin

9 cups chopped plum tomatoes about 3 1/2 lbs.
5 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
2 Tbsp. balsamic vinegar
1/2 cup water
2 Tbsp. sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano

Wash, seed and chop tomatoes into 1/2 inch pieces; measure 9 cups; set aside.

Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar and spices in a deep stainless steel saucepan. Bring to a full oil, reduce heat. Boil gently, covered, 5 minutes.

Lightly pack tomatoes into hot jars leaving 3/4 inch headspace. Add hot liquid to cover tomatoes. Using nonmetallic utensil, remove air bubbles. Wipe jar rim. Center lid and apply screw band.

Process in boiling water canner 20 minutes. I do everything in a pressure canner so I process the pint jars at 5 lbs. for 15 minutes.

Makes about 7 250ml jars.

I did 9 jars and stretched the liquid by filling each jar about 2/3 with the recipe and the remainder with boiling water.