Lasagna with Cream Cheese

By Cliff Cunningham

    • lasagna noodles, as many as needed
    • mozzarella cheese (desired amount)
    • Sauce
    • 1 lb lean ground beef
    • 2 tsp cooking oil
    • 3 (7½ oz) cans tomato sauce
    • ¼ cup green pepper, finely chopped
    • 2 tbsp onion, finely chopped

Cream Cheese Mixture:

  • 1 (8 oz) pkg cream cheese, softened
  • 2 cups cottage cheese
  • 1 tbsp parsley flakes

Scramble-fry beef in cooking oil until brown. Add remaining ingredients to meat and simmer slowly, uncovered for 20 minutes.

Mix cream cheese with cottage cheese, parsley, salt, pepper and garlic powder in a bowl.

Place a layer of noodles in baking dish, spread ½ of meat sauce over noodles and then cream cheese mixture on top of that, followed by another layer of noodles, the remaining meat sauce topping it off with mozzarella cheese.

Bake uncovered at 350°F for 45 to 55 minutes. Let stand 10 minutes before cutting.

Chicken Creole

By Gena LaCoste

  • 1 fryer chicken, cut into serving pieces
  • 2 tbsp cooking oil
  • 1 onion, minced
  • 1 green pepper, chopped
  • 1 clove of garlic, minced
  • 2 cups sliced okra
  • 1 cup tomato sauce
  • 1 tbsp vinegar
  • ¼ tsp allspice
  • salt and pepper to taste

Brown the chicken in the oil, and then remove to a covered casserole. Pour the onion, pepper, garlic, allspice, okra, tomato sauce and vinegar over the top of the chicken and bake at 350°F for 45 minutes.

Note about okra; I can sometimes find fresh okra at Superstore, and when I can’t, it’s always available there in the frozen vegetable section, and it’s very nice okra. Buy the sliced, not whole pods when buying the frozen. If you use the fresh, slice it about 1?3″ to ½” thick, and then I lightly fry it in a skillet to remove the “strings”.

Brunch Pie

By Rob and Marie Tanner, Publishers
Canadian Cowboy Country Magazine

Serves 6

  • 3 tbsp butter or margarine
  • 2 cups frozen hash brown potatoes
  • ½ tsp celery salt
  • ¾ cup fresh mushrooms, sliced
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • 5 eggs
  • ½ cup milk
  • pinch pepper
  • 1 cup tex mex or shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled

Spray a 9″ pie plate or quiche dish well with Pam or grease dish.

In a frying pan melt butter. Sauté potatoes until brown and crusty, about 5 minutes. Sprinkle with celery salt and mix well. Spread evenly into the pie plate or quiche dish. Top with mushrooms, onion and green pepper.

Whisk together eggs, milk and pepper. Pour into the pan and bake at 325°F for 30 minutes or until set.

Remove and sprinkle with cheese and bacon and serve.

Thanksgiving Ham Recipe

By Ken McNabb

  • 1 pre-cooked ham 
  • 5 to 6 pineapple slices (or desired amount)
  • ¼ cup teriyaki marinade 
  • ¼ cup maple syrup 

Most all of your hams today are pre-cooked. You can hunt and find one that is not, but today we will use a pre-cooked ham. Place in a buttered Dutch oven and cover with pineapple slices, add all the juice. Drizzle teriyaki marinade and maple syrup over ham. Bake in a Dutch oven for about 2 hours; smaller hams can take up to 1 hour. Over cooking a ham just dries it out. Put a large scoop of coals on the bottom and top. Add new coals as these cool off every 30 minutes to 1 hour.

Pumpkin Pie Recipe

By Tracey Feist, Freelance Writer
Canadian Cowboy Country Magazine

This is my Mum’s recipe?—?every fall at our Church’s turkey dinner’s I would search out her pumpkin pie. It has just the right amount of spice and the real pumpkin is what makes it amazing. The recipe was her mother’s (my grandmother-who is still going strong at 92). It is now my son’s favourite pie, and instead of birthday cake each year, this is his choice!

Filling

  • 1?½ cups pumpkin (MUST use real pumpkin meat)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs, beaten
  • 1?½ cups whole milk
  • 2?3 cup brown sugar
  • pinch of salt
  • Pastry
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1?½ cups Tenderflake lard

Mix all ingredients together for the filling and set aside to make pastry.

Mix flour, salt and baking powder, adding in lard with pie cutter; keep adding VERY cold ice water until the dough resembles oatmeal. Roll out for pies.

Add filling to pastry and bake at 450°F for 10 minutes; then reduce to 350°F for 30 to 40 minutes, or until a knife comes out clean. This will make two smaller pies or one large one.