Filling ingredients:
1 tbsp (15 ml) plain gelatin; 3 tbsp (45 ml) cold water; 1 cup (250 ml) milk
3 (3) eggs – separated; 1 ½ cups (375 ml) granulated sugar; 2 tsp (10 ml) rum extract
¾ cup (180 ml) whipping cream; ½ cup (125 ml) candied fruit – chopped
1 Gingersnap Crust (below); 2 (30 ml) chopped pecans

Filling method:
1. Soak the gelatin in the water.
2. In a double boiler blend the milk, egg yolks, ½ cup (125 ml) sugar & extract
3. Remove from heat when mixture begins to thicken, stir in the gelatin, chill to very thick but not set.
4. Whip the cream and fold into the mixture.
5. Whip the egg whites until stiff, add the sugar and continue to whip until soft peaks form.
6. Fold into mixture.
7. Mix in candied fruit.
8. Pour into pie shell and refrigerate until set.
9. Sprinkle with nuts and serve.

Ginger Snap Crust ingredients:
1 ¼ (310 ml) gingersnaps – crush fine; ¼ cup (60 ml) butter – softened

Ginger Snap Crust method:
1. Blend the gingersnaps with the butter thoroughly.
2. Press into the sides and bottom of an 8” pie pan.
3. Bake 10 minutes in a preheated 350°F (180°C) oven.

Serves 6

Roast Christmas Goose

Ingredients:
3 (3) apples pared, cored, diced; 2 (2) grated carrots; 1 (1) finely diced Spanish onion
2 (2) finely diced celery stalks; 1 cup (250 ml) seedless raisins
1 cup (250 ml) blanched and peeled walnuts; ½ cup (125 ml) milk
½ tsp (3 ml) each of salt, pepper; 1 tsp (5 ml) marjoram; 3 cups (750 ml) cubed stale bread
1 – 9 lb (1 – 4 kg) goose; 1 (1) garlic clove; 1 tbsp (15 ml) safflower oil
½ tsp (3 ml) paprika; 1 tsp (5 ml) cornstarch

Method:
1. Mix the apples, carrots, onion, celery, raisins, walnuts, break, milk & seasonings together.
2. Stuff the mixture into the goose, truss the goose.
3. Place in a large roaster.
4. Rub goose with garlic and brush with the oil.
5. Sprinkle with paprika.
6. Place in a preheated 350° F (180° C) oven to 3 ½ to 4 hours.
7. Base several times during cooking.
8. When the goose is cooked remove from the roaster, place on a serving platter and keep warm.
9. Deglaze the pan juices.
10. Mix the cornstarch with 2 tbsp (30 ml) of water.
11. Pour into the pans’ juices.
12. Bring to a boil.
13. Strain into a sauce boat and serve with the goose.

Ingredients:
1 ½ lbs (675 g) diced boneless chicken; 2 tbsp (30 ml) safflower oil; 2 tbsp (30 ml) butter
½ lb (225 g) andouille, or hot Italian sausage; ½ cup (125 ml) diced onions
2 (2) diced onions; 3 tbsp (45 ml) chopped parsley; 1 ½ cups (375 ml) diced green bell pepper
2 (2) diced celery stalks; 2 cups (500 ml) peeled, seeded, chopped tomatoes
½ tsp (3 ml) each of white pepper, black pepper, oregano leaves, basil,
thyme leaves, garlic powder, onion powder, chilli powder; 2 tsp (10 ml) Worcestershire sauce
3 drops (3 drops) Tabasco™ sauce; 2 ¼ cups (625 ml) water; 1 cup (250 ml) raw long grain rice

Method:
1. In a Dutch oven or large kettle, sauté the chicken in the oil and butter.
2. Add the sausage and vegetables, continue to sauté until vegetables are tender.
3. Stir in the remaining ingredients, reduce heat, cover and simmer on low heat for 40 – 45 minutes.

Serves 6

Ingredients:
3 tbsp (45 ml) butter; 2 (2) fine diced onions; 3 (3) minced garlic cloves
2 cups (500 ml) peeled, seeded & diced tomatoes; ¼ lb (345 g) lean ground pork
¾ lb (345 g) fine diced beef; 1 cup (250 ml) beef stock; 2 (2) bay leaves
¼ tsp (1 ml) each of allspice, cinnamon, nutmeg; 1 tsp (5 ml) salt; ½ tsp (3 ml) pepper
1/3 cup (80 ml) fine bread crumbs; 1 quan (1) double crust pie dough; 3 tbsp (45 ml) milk
1 (1) egg

Method:
1. In a large skillet, heat the butter and sweat the onion & garlic.
2. Add the tomatoes and cook for 3 minutes, covered.
3. Add the pork and cook thoroughly.
4. Add the beef stock, bay leaves & seasonings.
5. Cover and simmer for 30 minutes.
6. Uncover and continue to simmer until most of the liquid has evaporated.
7. Stir in the bread crumbs.
8. Cool mixture to room temperature.
9. Preheat the oven to 400° F (200° C)
10. Roll out the pastry, divide the two and line a 10” (25 cm) pie shell with one part.
11. Fill with the mixture and cover with the remaining pastry.
12. Crimp edges and cut a 1” (2.5 cm) hole in top.
13. Make a tin foil chimney and fit into the hole.
14. Mix milk with the egg and brush over pastry.
15. Bake for 10 minutes, then reduce the heat to 350° F (180° C) and continue to bake for 25 minutes.
16. Let stand for 20 minutes before cutting, or cool, chill and serve.

Serves 8

Ingredients:
2 cups (500 ml) pumpkin; 4 (4) eggs – beaten; 1 cup (250 ml) oil
2 cups (500 ml) flour, all purpose; 1 cup (250 ml) brown sugar; 1 cup (250 ml) granulated sugar
¼ tsp (2 ml) salt; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) baking powder
1 ½ tsp (8 ml) cinnamon; ½ tsp (3 ml) cloves; ½ tsp (3 ml) nutmeg

Method:
1. Blend the pumpkin, eggs and oil in a mixing bowl.
2. Blend all the dry ingredients together.
3. Fold in the pumpkin mixture.
4. Pour onto a greased large square cake pan.
5. Bake in a preheated 350° F (180° C) oven for 20 to 25 minutes.
6. Remove from the oven and cool to room temperature.
7. Frost with cream cheese frosting.

Cream Cheese Frosting:
3 oz. (85 g) cream cheese – softened; ½ cup (80 ml) butter; ½ cup (125 ml) confectioners’ sugar
½ tsp (3 ml) vanilla; 1 ½ tsp (8 ml) cream – light

1. Cream the cheese with the butter.
2. Whip the sugar, vanilla and light cream.
3. Spread on pumpkin bars.

Makes 20 squares

Ingredients:
4 to 6 oz (4 – 170 g) smoked pork or veal chops; ½ cup (125 ml) white wine sauce
¼ cup (60 ml) dark Soya sauce; 2 tbsp (30 ml) olive oil; ½ tsp (3ml) Worcestershire sauce
½ tsp (3 ml) dry hot English mustard; ¼ tsp (1 ml) each of ground cinnamon, allspice, cloves
2 tsp (10 ml) brown sugar

Method:
1. Trim the chops of excess fat.
2. Place them in a shallow pan.
3. Combine the remaining ingredients together and pour over chops.
4. Marinade 2 hours covered and refrigerate.
5. Drain and reserve marinade.
6. Broil the chops over low heat for 6 minutes per side, basting frequently with marinade.

Serves 4

Ingredients:
1/3 cup (80 ml) olive oil; ¾ lb (345 g) boneless, diced chicken meat
1 tsp (5 ml) oregano; ½ tsp (3 ml) each of basil, thyme, pepper, salt
1 quantity (1) Whole Wheat Crust; 5 oz (150 ml) julienne cut re-hydrated sun dried tomatoes
2 cups (500 ml) peeled, de-veined and cooked shrimp; 1 (1) peeled and diced avocado
1 (1) fine diced seeded jalapeño pepper; 1 cup (250 ml) red currant preserve
3 cups (750 ml) grated Monterey Jack Cheese

Method:
1. In a skillet heat half the oil.
2. Brown and cook thoroughly the chicken, seasoning with the herbs and salt.
3. Drain off excess oil.
4. Preheat the oven to 450° F (230° C).
5. Pan the dough according to instructions.
6. Brush with remaining oil.
7. Spook the chicken over the dough.
8. Divide the tomatoes, shrimp, avocado, jalapeño over the chicken.
9. Pour the red currant preserves over, and sprinkle with the cheese.
10. Bake 15 to 20 minutes or until crust is golden brown.
11. Remove from pan and slice.

Yields two 8” (20 cm) or one 14” (35 cm)

Ingredients:
1/3 lb (125 g) cooked crab meat; 1/3 lb (125 g) cooked chicken meat
3 (3) chopped green onions; 1 (1) finely diced celery; ¼ cup (60 ml) finely diced green bell pepper
¼ cup (60 ml) finely diced red bell pepper; 1 cup (250 ml) plain yogurt
1 tbsp (15 ml) lemon juice; ½ tsp (3 ml) salt; ¼ (1 ml) fresh cracked black pepper
1 tsp (5 ml) granulated sugar; 1 tsp (5 ml) dill weed; 1 tsp (5ml) sweet basil
6 (6) endive lettuce leaves; 1 tbsp (15 ml) chopped cilantro

Method:
1. Fine dice the meats and place in a mixing bowl.
2. Mix in the diced vegetables.
3. Blend the yogurt, lemon and seasonings together.
4. Cut the tops from the tomatoes and scoop out pulp.
5. Dice the tops and mix the crab along the pulp.
6. Pour half the dressing into the salad and blend well.
7. Fill the tomato cavity with the salad.
8. Place the alfalfa and endive onto chilled plates to form nests.
9. Place a tomato in each nest.
10. Spoon over each a little dressing.
11. Sprinkle with cilantro and serve.

Serves 6