• 1 teaspoon unsalted butter
• 2 teaspoons flour
• 3/4 cup  milk
• 1/4 cup half and half
• 1 garlic clove, peeled and lightly crushed
• 1/2 teaspoon pepper
• 1 pinch nutmeg
• 1 cup grated parmesan cheese
• 9 ounces fettuccine pasta (fresh is best)

Directions:

Bring a large pot of water to a boil over high heat. Meantime in a large saucepan heat butter over medium heat until it bubbles. Add flour and whisk until mixture is smooth and golden (about 1-2 minutes).  Whisk in milk, half and half, garlic, 1/2 tsp salt, pepper and nutmeg.  Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat. Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.  Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings. Serve immediately….

Vinaigrette:
• 1 cup sliced strawberries
• 2 tbsp vegetable oil
• 2 tbsp red wine vinegar
• 1/4 tsp  each salt and pepper

Salad:

• 8 cups torn lettuce
• 2-1/2 cups slivered cooked chicken
• 2 cups strawberries, halved
• 1 cup sliced cucumber

Preparation:

Vinaigrette: In food processor or blender, process strawberries, oil, vinegar, salt and pepper until smooth. Use immediately or cover and refrigerate.

Salad: Arrange lettuce on dinner plates. Top each with chicken, halved strawberries and cucumber. Drizzle with dressing. Serve immediately.

Maple Leaf Chicken Wings

1/4 cup vegetable oil

1/2 cup pure maple syrup

1/2 cup low sodium soya sauce

1 clove garlic (minced)

1/2 teaspoon ginger

1/2 teaspoon dry mustard

Place 2-3 pounds of fresh or thawed chicken wings in a baking dish. (Lasagna pan or something similar is good!) Combine all the ingredients and pour over the wings, making sure they are thoroughly coated.  Cover with plastic wrap and marinate in the fridge for 2 to 3 hours.  Remove wings from marinade, discard the liquid and place wings on foil-lined baking sheet* , then into the oven at 375 for 45 minutes. Turn once or twice while baking. Allow to cool for a few minutes before serving. *I use foil to make cleanup a little easier!

1  butternut squash, peeled, seeded, and cut into 1-inch cubes.  Works out to 5-6 cups. (You can also use the freshly cut squash available in many stores)

3 Tbsp. extra virgin olive oil

2 tsp. salt

Pinch of freshly ground black pepper

1 Tbsp. butter

1 large yellow onion, diced

1 Tbsp. chopped fresh sage or 1-2 tsp. dried sage

6 cups chicken broth

Preheat oven to 400 degrees. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 1 teaspoon salt, and the pepper. Place the squash on a rimmed baking sheet and roast in an oven for 15 minutes or until they are caramelized; set aside.

In a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion and sage and sauté, stirring occasionally, until the vegetables  tender – about 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot.  Top with a little freshly grated Parmesan cheese before serving.
 

1 1/2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

3/4 tsp ginger

1/2 tsp nutmeg

2 eggs

3/4 cup sugar

1/4 cup corn syrup

1/2 cup vegetable oil

1 cup pumpkin

Combine dry ingredients and set aside.   Beat eggs, then add sugar, syrup, oil and pumpkin. Add dry ingredients and mix well.  Bake in greased loaf pan at 325 degrees for 1 hour 10 minutes or in 2 smaller loaf pans for 55 minutes.

1 can chopped or stewed tomatoes

1 900 ml Tetrapak container of low sodium beef broth

4 to 6 turkey sausages (cooked and sliced)

half a bag frozen Italian vegetables (cauliflower, green beans, lima beans and carrots).  Feel free to use fresh if you prefer. 

A couple of handfuls of your favourite pasta

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Salt and pepper to taste

Grill the sausages in a fry pan and slice after they’ve cooled.  Combine tomatoes and beef broth in a large soup pot.  Bring to a gentle boil and add the spices, Italian veggies and sliced sausage.  The longer it simmers the better the flavour.  Add the pasta and simmer for another 10 minutes.   You can sprinkle on a little parmesan cheese before serving.

SWISS VEGETABLE MEDLEY makes 6 servings

1 bag (16 oz) frozen vegetable combination (broccoli, carrots, cauliflower), thawed and drained

1 can (10 ¾ oz) condensed cream of mushroom soup

1 cup (4 oz) shredded Swiss cheese

1/3 cup sour cream

¼ teaspoon ground black pepper

1 jar (4 oz) diced pimiento, drained (optional)

1 can (2.8 oz) French Fried Onions

Preheat oven to 350 °.  In large bowlcombine vegetables, soup, ½ cup cheese,  sour cream, pepper, pimiento and ½ can French Fried Onions.  Pour into shallow 1-quart casserole.  Bake covered, at 350 ° for 30 minutes or until vegetables are done.  Sprinkle remaining cheese and onions in diagonal rows across top; bake, uncovered, 5 minutes or until onions are golden brown.

I’d like to thank Nancy Stapleton for this great recipe, which she found  in a newspaper a while back.  You can make your own pastry or if you’re pressed for time, buy the tart shells. Apparently, Nancy’s husband Ed claimed he hated blueberries until he tried one of these…then they quickly disappeared! 

Blueberry Butter Tarts

12 unbaked tart shells (I used 18!)

Approx. 1 cup blueberries (I use the frozen ones)

1 egg

1/2 cup corn syrup

1 tsp lemon juice

3/4 tsp vanilla

1/3 cup brown sugar

1 Tbsp flour

3 Tbsp melted butter

Preheat over to 350.  Divide blueberries equally among the tart shells.  Whisk together egg, corn syrup, lemon juice, vanilla, brown sugar, flour & butter.  Pour over the blueberries, filling each shell to the top.  Bake until slightly crusty on top and the pastry golden brown.  Yum! 

Thanks to listener Trish Rawlings for this latest submission. (I have a feeling Trish is fond of desserts!!)Rich, smooth and creamy, this recipe is another way for TURTLES fans to enjoy their favourite indulgence.

 You will need:

1 ¼ cups graham cracker crumbs   

½ cup finely chopped pecans  

¼ cup butter, melted                                                         

2 tbsp + ½ cup granulated sugar                         

2 pkgs. (250 g each)  light cream cheese, softened

1 tbsp   vanilla                                                              

2  eggs                                                                                  

2 tbsp all purpose flour                                                        

¾ cup evaporated milk                                                      

½ cup sour cream     

14  NESTLÉ TURTLES candies, chopped   

Step 1:Preheat oven to 300? (150?).  In small bowl, stir together graham cracker crumbs, pecans, butter and 2 tbsp (30 ml) sugar until well combined. Press into bottom and up sides of spring form pan.  Bake 12 minutes or until golden and firm; refrigerate until chilled.Step 2:In a large bowl, beat cream cheese, ½ cup (125 ml) sugar, and vanilla until smooth.  Beat in eggs and flour.  Gradually beat in evaporated milk and sour cream.  Stir in chopped TURTLES; pour over crust.Step 3:Bake 25 minutes.  Cover loosely with foil.  Bake an additional 30 to 40 minutes until edge is set but centre still jiggles slightly.  Let cool to room temperature on baking rack.  Run a sharp knife around edge of pan; remove pan edges.Makes 12 servings