1 1/2 pounds ground turkey
1 small onion, minced
2 stalks celery, minced
3 cloves garlic, minced
2 teaspoons chopped fresh basil
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs
1 egg
1/4 cup milk
1 can condensed tomato soup

Preheat oven to 350 degrees.  Prepare a 9x13 inch baking dish with cooking spray. Mix the ground turkey, onion, celery, garlic, basil, Parmesan cheese, bread crumbs, egg, and milk together in a large bowl. Shape the mixture into a loaf and place into prepared pan. Pour the tomato soup over the meatloaf. Cover tightly with aluminum foil.
Bake in the preheated oven until no longer pink in the center, about 45 minutes.

2/3 cup butter                                               

2 cups all purpose flour

1 cup brown sugar                                       

1/4 tsp salt

1 egg                                                              

1/2 tsp baking soda

1 tsp vanilla


Cream butter, gradually add brown sugar and cream well. Add egg and vanilla and beat well. Mix flour, salt and baking soda together, stir into batter. Use dough as it is or shape finished dough into long rolls, about 2" in diameter. Wrap with waxed paper and chill until hard (about 1-2 hours). Slice thinly, place on un-greased cookie sheet and bake at 350° for 8 -10 mins. 

(note:  variation can be added to plain dough such as: 1 1/2 tsp grated orange or lemon rind, 1 square melted unsweetened chocolate for chocolate dough,  or make a mixture of chocolate and plain dough to make pinwheel cookies.  You can also add 1/2 tsp almond  or other extract or toppings of mixed nuts or fruit sugar.) Let you imagination soar!

This recipe yields about 4 dozen cookies.

2 1/2 cups all purpose flour                                   
2 egg yolks
1/4 tsp salt                                                               
2 egg whites
1 cup butter                                                              
1 cup chopped nuts
1/2 cup sugar                                                           

Stir flour and salt together. Cream butter: add sugar gradually beating between additions. Add egg yolks, mix well. Blend in dry ingredients gradually. Shape dough into 1" balls. Roll in slightly beaten egg whites and then in chopped nuts. Place on a greased cookie sheet: make an indentation in centre of cookies. Bake in moderate oven (350°) 20 to 25 mins. Cool: fill centre with jam.

This recipe yields about 4 dozen cookies.

1/2 cup sugar                                                   
Grated rind of 1 orange
1/2 cup butter                                                  
Grated rind of 1 lemon
1 cup all purpose flour                                     
1 cup chopped nuts
1 egg

Cream sugar and butter together, mixing well. Beat in egg, Add flour gradually, stirring well. Stir in orange rind, lemon rind and chopped nuts. Shape into balls, place on greased cookie sheets. Press balls flat with floured fork. Bake in moderate oven (350°) 12-15 mins.

This recipe yields about 4 dozen cookies.

Coat a baking sheet with cooking spray, and cut washed sweet potatoes into sticks (don't peel) or 1/2 inch chunks if you prefer. Toss in a bowl with olive oil until lightly coated. Spread potatoes on the baking sheet, season with salt and pepper and bake at 375° for 40 mins or until soft and lightly browned (turn once after 20 mins).

4 small boneless skinless chicken breasts (1 lb./450 g)

1/4 cup  Kraft Italian Dressing, divided

1 can  25%-less-sodium chicken broth

1/2 tsp.  garlic powder

2 cups broccoli florets

1 cup  instant white rice, uncooked

1/4 cup sliced almonds, toasted, divided


COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.

STIR in broth, garlic powder and remaining dressing; bring to boil. Cover and simmer 5 min or until chicken is done. Remove chicken; cover to keep warm.

ADD broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

1 boneless pork roast (3 lb)

3/4 cup  Kraft Catalina Dressing, divided

2 lb.  potatoes (about 4), cut into 2-inch chunks

4   beets cut into 2-inch chunks

4   onions cut into 2-inch chunks

4   carrots cut into 2-inch chunks


HEAT oven to 350°F.

PLACE meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing.

TOSS potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.

TOSS onions and carrots with remaining dressing. Add to ingredients in roasting pan.

BAKE 1 hour 30 min. or until meat is done, basting occasionally with pan juices. Let stand 10 min. before slicing meat. Serve with the cooked vegetables.

      1/3 cup granulated sugar

      1 tbsp all-purpose flour
      Pinch salt
      1/3 cup milk
      1 tbsp  butter, melted
      1 egg separated
      1 tsp finely grated lemon rind
      2 tbsp lemon juice

In large bowl, whisk together 2 tbsp of the sugar, flour and salt; whisk in milk, butter and egg yolk. Whisk in lemon rind and juice.

In separate bowl, beat egg white until soft peaks form; beat in remaining sugar, 1 tsp) at a time, until stiff peaks form. Stir about one-quarter into lemon mixture; fold in remaining egg white.

Scrape into two 3/4-cup ramekins. Place in 8- x 4-inch loaf pan. Pour enough boiling water into pan to come halfway up sides of ramekins.

Bake in centre of 350°F toaster oven or oven until top is lightly browned and set, about 20 minutes. Remove from water. Let cool on rack for about 30 minutes. Serve warm or cool.


A fancy but easy way for a lovely fish dinner.

      1-1/2 lbs  fillets
      2 tbsp extra-virgin olive oil
      1/2 tsp each of salt and pepper
      2 tbsp lemon juice
      1 green onion, thinly sliced

      4 plum tomatoes
      1/4 cup grated Parmesan cheese
      2 tbsp minced fresh parsley
      1/4 tsp each of salt and pepper

Arrange fish, skin side down, on greased broiling pan. Brush with 1 tbsp of the oil and sprinkle with salt and pepper. Broil until fish flakes easily when tested, about 4 minutes.

Meanwhile, in bowl, mix together lemon juice, remaining oil, 1 tsp water and green onion. To serve, drizzle over fish.

Parmesan-Crusted Tomatoes:

Core tomatoes; cut lengthwise into quarters. Place on small foil-lined, rimmed baking sheet. In bowl, combine Parmesan cheese, parsley, salt and pepper; sprinkle over tomatoes.

Broil until top is golden, about 4 minutes.   Serves 4

Tip: Broil tomatoes and trout about 6 inches from heat.



I'm sure you all know how to cook a real corned beef joint and serve for company.  For one or 2 persons, buy a can of corned beef, cook up some cabbage, mash up some cooked potatoes...slice the corned beef and enjoy with some pickled beets.