Cooking - for a new lifestyle (Our Test Kitchen)

Mum got this recipe from a coworker of her's when we lived in Milton and she was at either Port Credit or the Milton branch. The whole family enjoys it and often my brother will go for seconds. 1 can Mushroom Soup 1 can Cream of Chicken Soup 1lb boneless skinless chicken (cooked & cubed) Seasoning of Oregano & Italian Seasoning 1/2-1 pepper diced 1 onion diced 1 cup frozen peas (rinsed) 1 cup celery chopped 1 can milk Chinese Noodles Toast Chicken- Season meat with oregano & Italian seasoning before cooking thoroughly. Cut into cubed pieces. Cut up pepper (can be any colour, we chose yellow since there is already a lot of green), onion and celery, sautee before combining with the rest of the ingredients. Bake in casserole dish at 375 for 45 mins covered. (If dish does not have a lid, tin foil works wonders. Add in Chinese noodles last 5 mins of cooking time. Pour over slice of dry toast and serve. :) Enjoy.

BBQ Pork Chops 6-Pork Chops 1-8oz can Tomato Sauce 1/2 cup Ketchup 1 tsp Worcestershire Sauce 1 tbsp BBQ Sauce 1/2 tsp onion salt Dash of salt and pepper Season chops with salt and pepper and brown in skillet. Combine other five ingredients and pour over chops. Simmer till tender. Approx. 1hr The Cheese and Broccoli Rice came from the 7min package. Simply follow the directions. (Couldn't find the package.lol)

I am posting this recipe strictly for my mother's benefit! It was always a laugh on holidays, when the lemon meringue pie was taken out for dessert. Everyone always wanted to know who made it. If it was my mother or Grandmother (quite often), it would be lemon meringue soup! Although my Grandmother could make those pretty golden beads of sugar appear on her meringue that I find impossible to recreate. So here is my no-fail recipe, which ALWAYS has worked for me, and is ON the box. Bake one pie shell. Homemade, pillsbury, frozen or cookie crumb. In a large bowl, 2 egg yolks and 1/3 cup cold water. WHISK it lightly, then add i box of Dr. Oetker lemon pie filling (Shirriff) and 2 cups of boiling water. Beat well and place bowl in microwave. Cook for 2 minutes. Remove whisk well again and place back into microwave for 2 minutes. Repeat this procedure (usually 2-4 times) or until it is thick. Add 2 tbsp of butter (or margarine). ****This used to be to enhance the colour (margarine used ...

Leftover uses! I am using up some pb/marshmallow/chocolate squares I make every year, but this works just as well with Reese PB cups. Cookie dough: (Blue Ribbon Chocolate Vhip Cookies ~ Mrs fields Cookie Book ~ pg 10) In a large bowl with an electric mixer blend 1 cup brown sugar and 1/2 1/2 cup white sugar with 1 cup room temperature margarine/butter at medium speed. Add 2 eggs and 2tsp vanilla JUST until blended. Do not overmix. Add 2 1/2 cups flour, 1/2 tsp baking soda 1nd 1/4 tsp salt on low speed. In microwave in a bowl warm up your pb/chocolate (depending on you microwave) for 35 seconds. Not to melting, just until soft. ***You can include some stale mini marshmallows at this time too! Just add to the chocolate when you start. They added a lovely texture. Quickly dump into cookie dough, and mix at low. I needed to use a wooden spoon as mine got pretty thick (I used a lot of chocolate and marshmallow!). Using a cookie scoop, place 15 balls onto a non stick cookie sheet. Mine did n...

I seen this on tv last night! As you would normally do, prepare 4 slices of bread (4 per burger) to make 2 grilled cheese sandwiches! Over the cheese on one sandwich lay sliced cooked bacon or sprinkle crumbled cooked bacon and close. Set aside. Over the cheese on the other sandwich, add jalapenos or onions, or leave plain. Close and set aside. Cook your hamburgers as you would normally. When they are 1/2 cooked, make your grilled cheese sandwiches. Use the sandwiches instead of buns! Top with traditional toppings. ***We found lettuce a little too hard to handle, and we all removed it, as it made the burgers slide too much. "Bon Appetit!"

6 servings Preparation 30 minutes / Standing 8 hours 260 calories per serving vegetable oil spray, to grease the pan or the ramekins 2 eggs, size large 1/4 cup lemon juice, freshly squeezed 1/2 cup sugar 1 pinch salt 3/4 cup whipping cream 35% Cranberry Sauce (recipe below) Prepare the lemon mousse: Lightly oil the bottom and sides of a large spring form pan or of individual ramekins. Separate the egg whites from the yolks and put them in 2 separate bowls.  Combine the egg yolks with the lemon juice and about 1/4 of the sugar.  Set aside. In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form.  Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 minutes.  Set aside. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form.  Gently fold the whipped cream and egg whites into the y...

4 servings Preparation 10 minutes / Cooking 45 minutes 220 calories per serving 1-1/4 cup green-brown lentils (dried) 1/2 onion, finely chopped 1/2 carrot, finely chopped 1/2 stalk celery, finely chopped 1 clove garlic, minced or pressed 1/4 dried chili pepers, minced 1/2 tbsp gingerroot, minced 1 tbsp olive oil 3/4 tsp curry powder 1/2 tsp ground cumin 1 bay leaf 4-1/2 water 3 cups spinach, coarsely chopped salt and pepper to taste 1/4 cup yogurt, plain, 2% Rinse and drain the lentils, then set aside. Prepare the vegetables. Finely chop the onions, carrots, and celery, mince or press the garlic. Mince the chili pepper and ginger. Set aside. Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, then saute 8-10 minutes until they are golden-coloured with occasional stirring. Stir in the curry powder, chili pepper, ginger, cumin and bay leaf. Cook 1 minute with stirring, then pour in the water and lentils. Bring to a boil, then ...