Slow Cooker Dressing

By Harold and Sharon Kerr

Dressing is popular in our family and there never seems to be enough, so instead of stuffing the turkey I use this crock pot recipe which produces a large quantity. The seasonings can be adjusted to taste and diced giblets can be added for those who enjoy the added meat. 

  • 2 cups onion, chopped   
  • 2 cups celery, chopped
  • ¼ cup parsley sprigs    
  • 1 (10 oz) can mushroom pieces 
  • 12 to 13 cups bread cubes
  • 1 tsp poultry seasoning    
  • 1?½ tsp salt
  • 1?½ tsp sage                    
  • 1 tsp dried thyme
  • ½ tsp pepper      
  • ½ tsp savory (optional)
  • 2 to 2?½ cups chicken broth or turkey broth
  • 2 eggs, well beaten

Sauté onion, celery, parsley and mushrooms with as little margarine or butter as needed (¼ to ½ cup). Pour over bread cubes in a large mixing bowl.

In a small bowl mix poultry seasoning, salt, sage, dried thyme, pepper and savory, toss together the bread and vegetables and add just enough broth to moisten.

Add eggs and mix well.

Pack lightly into lightly greased 3?½ or 4 litre crock pot. Cover and cook on HIGH for 45 minutes and then reduce heat to LOW.  Should be done in 4 hours but can be held on low for longer.

Berries and Cream Salad

By D.C. and Patty Lund

  • 1 (170 g) pkg raspberry Jell-O
  • 1 (170 g) pkg blueberry Jell-O
  • 1 (600 g) pkg frozen unsweetened raspberries
  • 1 (600 g) pkg frozen berries (your choice)
  • ¾ cup whipping cream
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 (57 g) pkg gelatin
  • ¾ cup sour cream
  • ¾ cup cream cheese

Prepare the raspberry Jell-O as per package directions and add in frozen raspberries, you can substitute some of the raspberry juice as part of the cold water in the making of the Jell-O. Put this is in a clear glass bowl to set. Heat whipping cream, sugar and vanilla over low temperature and add in gelatin (dissolve as per directions on package) and cool. Cream sour cream and cream cheese together and mix with whipping cream mixture. Pour this over raspberry Jell-O and let set. Prepare blueberry Jell-O as per package directions and add well drained berries, again you may use juice from the berries as part of the cold water to prepare the Jell-O. Pour this over the last layer and let set well before serving.

I recommend making this the day before as it takes time for all the layers to set.

Easy Scallop Potatoes

By Peter and Pam Gonnet

  • 2 lbs frozen hashbrowns
  • 2 cups sour cream
  • 2 (10 oz) cans mushroom soup
  • ½ cup melted butter
  • 1 cup cheddar cheese, shredded
  • 1 cup parmesan cheese
  • onion, grated (desired amount)
  • salt to taste

Mix hashbrowns, sour cream, mushroom soup, melted butter, onion,
salt and cheese.

Sprinkle with parmesan cheese and bake at 350°F for 1 to 1?½ hours.

No Bake Cherry Cheesecake

By Tim Ellis, Road to the CFR
Canadian Cowboy Country Magazine

  • Crust
  • ¼ cup margarine
  • 1?¼ cups graham wafer crumbs
  • Mix together margarine and graham crumbs and press remaining crumbs into 
  • 9″ x 12″ pan. Bake 6 to 8 minutes at 350°F.
  • Filling
  • 1 (8 oz) pkg cream cheese
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • ½ cup icing sugar
  • 1 envelope Dream Whip

Mix together cream cheese, vanilla, lemon juice and icing sugar. In another
bowl, mix one envelope of Dream Whip. Fold together cream cheese mixture
and dream whip. Pour into cold crust.


  • 1 (500 ml) can cherry pie filling
  • ¼ cup graham wafer crumbs

Add cherry pie filling on top and sprinkle with graham crumbs.

Baked Beans with Venison

By Duane Radford, Freelance Writer
Canadian Cowboy Country Magazine

Baked beans are seldom enjoyed by folks in our hectic world, but they’re a real treat at any time of the year. They’re so good and round off any meal with venison or beef, not to mention pork; they can be a meal in themselves, enjoyed with fresh-baked bread topped with butter and a beverage of your choice.

  • 1?½ cups dried beans (e.g. small white pea or navy beans, 
  • or the larger great northern beans)
  • ½ Spanish onion, diced
  • 2 slices of bacon, chopped
  • 1 tbsp brown sugar or maple syrup
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup molasses
  • 1 tsp dry mustard
  • 2 tsp red wine vinegar
  • ½ cup ketchup

Soak the beans overnight in cold water in a large cooking pot, add 3 to 4 times as much water as there are beans because they’ll swell. Drain the contents the following morning and rinse the beans under cold water. Cover the beans with water, bring to a boil, and simmer for 30 minutes. Drain the liquid in which the beans were cooked into a mixing bowl?—?set it aside. Put the beans in a Boston bean pot. This particular recipe is geared for five cups of baked beans so please don’t vary the amount of ingredients or else you must adjust them to the capacity of your casserole dish.

Mix the seasonings in a measuring bowl (salt, pepper, mustard, brown sugar or syrup, molasses and ketchup) and pour over top of the beans. Add the diced onion and bacon (you can also use salt pork or trim from a cooked ham). Stir well. Or, add the beans, onions and bacon in layers and top off with the seasonings mixture?—?then stir. Top off the beans with the water in which the beans were cooked.

Bake the beans in an oven at 250°F for 6 to 8 hours. Periodically add extra bean water (as needed) to keep them covered, stirring occasionally.

A word of advice to stay on the good side of the better half?—?until you get the hang of it, place some tinfoil on a baking tray underneath the Boston bean pot to collect any juices that might boil over, as it’s easier than cleaning the oven!