Photograph by : Dairy Farmers of Canada

Ron Eade, The Ottawa Citizen
Published: Wednesday, September 19, 2007
This filling chicken vegetable and noodle recipe from the Dairy Farmers of Canada makes enough for three large casseroles. It’s a super-easy weeknight meal, it’s kid-friendly and it includes all four food groups. Serve it with a crisp green salad and [...]

Dough:
1-1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 cup butter or margarine
1 egg
3 T sour cream
1/3 cup confectioners sugar
Filling:
6 eggs
2 cups confectioners sugar
1 1/2 tsp. vanilla extract
1 lb. cottage cheese or ricotta
2/3 cup melted butter
1-1/2 cups mashed potatoes (not seasoned)
          You can save the ones from the night before but only if they’re unseasoned.  Otherwise, make fresh
2 [...]

Thank goodness you can tell yourself it’s healthy.  After all, it’s got spinach.  Right?  Well, in all things, moderation.  It’s really tasty and served with a raw vegetable tray, crackers, or cubes of rye bread - real good, to say the least.  Your guests will love it.

2 packages frozen spinach
1 tub (2 cups) sour cream (450g)
1 [...]

This recipe is done mostly in the blender. It’s easy and the best home-made Caesar Salad Dressing I’ve tasted.

1 tin anchovies
2 garlic cloves
4 oz. Olive oil
1 oz. Lemon juice
1 oz. Red Wine Vinegar
2 Eggs

1 head Romaine Lettuce - washed, spun dry, broken into bits and placed in a large salad bowl.
1 oz. Worchester Bacon Bits
In a [...]

I was at a friend’s baby shower where this dip was one of the items on the buffet table.  It was served in a bread bowl. (Loaf of bread with the centre scooped out to make room for the dip.
I couldn’t stop eating it.   It was embarrassing.  Finally, I found out whose creation this was.  I begged her [...]

Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.
Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
Stir well before covering and refrigerate up to 10 days.
Crème fraîche is the ideal addition for sauces or soups because it can be boiled without
curdling.
It’s delicious [...]

Prepared horseradish you make yourself. It’s great and it’s cheap.  Just buy a good sized horseradish root.  It’s not pretty but neither is anything until it’s dressed. You need a good knife and you’ll need some strength in you hands because you’ll be peeling the root and chopping it up in about 1/2″ cubes.  This, you [...]

My husband is a diabetic. All commercial BBQ sauces have sugar in them.  He can’t have sugar, so I needed to create a wonderful BBQ Sauce that I can use without guilt or fear. You can add your own favourites to it. Make it your own or follow the recipe below:
1 large can of tomato sauce [...]

1 4 ½ - 5 lb. Duck
1 tsp. Salt
2 unpeeled oranges, quartered
1 clove garlic
3 peppercorns
3 – 4 tbsp. Orange marmalade
ORANGE SAUCE
2 tbsp. Brown sugar
1 tbsp. Corn starch
1 tbsp. Grated orange peel
2/3 cup orange juice
3 tbsp. Duck drippings
3 tbsp. Curacao, Cointreau or Grand Marnier
Wash and drain duck, place orange, garlic, salt and peppercorns in cavity.
Sprinkle skin [...]

However many you want to do. I did 24, I think. They’re small, you know. I threw them all into a large bowl and added the following:
1 large finely chopped onion
10 cloves of garlic, minced
Salt and pepper
1/2 tsp. poultry seasoning
1 tsp. chervil
1 tsp. Basil
1 tsp. thyme
2T Barbeque Sauce
1T Dark Soya
Rub the seasonings in with your [...]