Old English Pub Spread recipe

1 (250 g) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
2-3 drops hot pepper sauce
1/4 teaspoon pepper
1/4 cup beer
1/2 teaspoon crushed garlic
1 (250 g) package Maclaren’s Imperial Cold Pack Cheddar Cheese

Combine all ingredients in food processor. Add more beer if needed to achieve spreading
consistency. Pack into a decorate container. Chill at least 1 hour to blend flavours.

Makes 3 cups.

Smothered Burgers

Ingredients
2-1/4 pounds ground chuck
1 tablespoon onion flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
3 slices smoked bacon, chopped
8 ounces brown or white button mushrooms, cleaned and sliced
1 teaspoon all-purpose flour
3/4 cup low-carb beer
1 tablespoon Worcestershire sauce
3 ounces (about 6 thin slices) Swiss cheese
3 mini pita bread pockets
Coleslaw (recipe follows)

Directions
1. Heat broiler or grill.

2. In large bowl, work together ground chuck, onion flakes, salt and
pepper until well blended. Shape into 6 equal patties.

3. Broil or grill 4 to 6 inches from heat 5 minutes. Turn over and broil
or grill another 5 to 6 minutes or until internal temperature registers
145 degrees F on instant-read thermometer for medium (temperature will
increase to 155 degrees F).

4. Meanwhile, in large skillet, cook chopped bacon over medium-high heat
until fat is rendered and bacon is almost crispy, 3 to 4 minutes. Add
mushroom slices; cook until softened, about 3 minutes. Sprinkle with
flour; cook, stirring, 1 minute. Pour in beer and Worcestershire. Reduce
heat to medium; simmer, stirring occasionally, until some of liquid
evaporates, 4 to 5 minutes.

5. While sauce is simmering, top each burger with a slice of cheese.
Place under broiler or on grill and cover; melt cheese, about 1 minute.
Split each pita in half horizontally (making 6 rounds); toast, if
desired.

6. To serve, place 1 cheeseburger on top of each pita round. Top with 2
to 3 tablespoons mushroom-bacon sauce and serve with coleslaw on side.
Makes 6 servings.

Coleslaw: In large bowl, stir together 16-ounce bag coleslaw mix, 1/2
cup light mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon
sugar and 1/2 teaspoon ground mustard powder until well blended.
Refrigerate at least 1/2 hour before serving.

Vegetarian Noodle Soup

Prep Time: 30 Min

Makes:
5 (1 1/2-cup) servings

INGREDIENTS
2 cups Green Giant Frozen Mixed Vegetables
1 (9-oz.) pkg. Green Giant Frozen Baby Lima Beans
1 small onion, chopped
1 stalk celery, sliced
5 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
2 vegetarian vegetable bouillon cubes
3 oz. (1 1/2 cups) uncooked medium egg noodles

DIRECTIONS
In large saucepan, combine all ingredients except noodles. Bring to a boil.

Add noodles; return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables and noodles are tender, stirring occasionally.

Cranberry Casserole recipe

3 cups unpeeled chopped apples
1 can whole cranberry sauce
1 1/2 cups quick-cooking oatmeal
1/2 cup firmly packed brown sugar
1/3 cup flour
1/3 cup chopped pecans (optional)
1/2 cup butter or margarine, melted

Place apples and cranberries in 2-quart casserole.

Combine remaining ingredients in bowl; mix well. Spread over fruit.

Bake at 350 degrees F for 1 hour.

This sophisticated picnic dish can be made ahead and refrigerated
before you head out the door, or you can take the foil packet along
and cook it over a campfire if you prefer your veggies hot.

Carrots with Sherry and Fennel

1 Tbs (15 ml) olive oil
1 1/2-2 lbs (700-900 g) small carrots, peeled
3 Tbs (45 ml) dry sherry, port, or Marsala wine
2 tsp (10 ml) sugar
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste

Line a small baking dish with aluminum foil, leaving plenty to
overlap. Coat the foil with the olive oil, and place the carrots in
the center. Sprinkle with the remaining ingredients and fold the
edges of the foil into an envelope, crimping the edges. Bake in a
preheated 400F (200C) oven for about 20 minutes, until the carrots
are tender. Serve chilled or at room temperature. Makes 6 to 8
servings.

Spiced Walnut Coffee Cake

Ingredients
Topping:
2/3 cup all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1-2/3 cups walnuts, coarsely chopped
Cake:
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup confectioners’ sugar
1 tablespoons milk

Directions
1. Heat oven to 350 degrees F. Coat an 8-inch baking pan with nonstick
cooking spray.

2. Topping: In a medium-size bowl, stir together flour, sugars, pumpkin
pie spice and salt. With pastry cutter, cut butter into the mixture.
Stir in walnuts. Refrigerate.

3. Cake: In a large bowl, whisk together the flour, baking powder,
baking soda, pumpkin pie spice and salt. Set aside.

4. In another large bowl, beat butter and sugars on medium speed until
creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add
vanilla and beat until smooth.

5. On low speed, beat in the flour mixture in three additions,
alternating with buttermilk. Beat for 2 minutes.

6. Spoon half of the batter into the prepared pan. Sprinkle half of the
topping over the batter. Spoon remaining batter over topping. Sprinkle
remaining topping over top of cake.

7. Bake at 350 degree F for 50 to 60 minutes or until toothpick inserted
in center of cake comes out clean. Cool completely on wire rack. Loosen
edges with a knife or small spatula. Cut into 12 equal pieces.

8. In a small bowl, mix together confectioners’ sugar and just enough
milk to get a good drizzling consistency. Drizzle over cake squares and
allow to set before serving. Makes 12 servings.

HERBED FETA DIP

1 cup cottage cheese, drained
1/2 cup sour cream
1 (8 oz. package) cream cheese, softened
3 green onions, chopped
3 cloves garlic
1 cucumber, halved and seeded, coarsely chopped and patted dry (do not
peel)
3 tbsp. chopped fresh dill
1 tbsp. Worcestershire sauce
1 cup crumbled feta cheese
Salt (taste dip first) and freshly ground pepper

In a food processor, combine cottage cheese, sour cream, cream cheese,
green onions and garlic. Process until fairly smooth. Remove to a medium
bowl and stir in the cucumber, dill, Worcestershire, feta and pepper to taste.

Cover and chill. Will keep a week in the refrigerator. Serve with raw
vegetables.

Salmon with Citrus-Balsamic Vinaigrette – 4g Carbs, 1g Fiber

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
1 teaspoon grainy or Dijon mustard
1 tablespoon olive oil
1 teaspoon finely minced shallot
1 small clove garlic, peeled and forced through a press
2 teaspoons each finely chopped parsley, basil and mint
1/8 teaspoon salt
freshly ground black pepper to taste
1 1/4 pounds salmon fillet

Place the orange juice, vinegar, mustard, oil, shallot,
garlic, herbs, salt and pepper in a jar. Close lid and
shake well to blend.

Place salmon in a foil-lined pan and spoon a little of
the vinaigrette over the fish. Bake in a preheated
450 degree oven 12 minutes per inch of thickness, or
until cooked through.

Spoon the remaining vinaigrette over each serving of fish.
Makes 4 servings
276 Calories, 17g Fat, 4g Carbs, 1g Fiber, 140mg Sodium