Chapter 1 - BeveragesAlfs Hot Rum Punch To one large mug of boiling water add: 3 tbsp. white rum tsp. lemon juice 1 tsp. orange juice 2 tbsp. honey Stir well. Drink while hot. Hot Toddy Mix cup margarine (softened) 3 cups brown sugar (packed) tsp. cinnamon tsp. nutmeg tsp. cloves Cream the margarine and brown sugar together in a large bowl. Add cinnamon, nutmeg and cloves. Mix. Spoon into a jar with tight fitting lid. Makes 3 cups. Directions for Hot Toddy Drink: Place 2 tbsp. Hot Toddy Mix in a mug and add 1 oz. dark rum. Fill mug with boiling water. Stir. Irish Cream 1 13 oz. can skim evaporated milk 1 10 oz. can sweetened condensed milk cup milk 3 eggs 1 tbsp. cocoa tsp. coconut flavoring 1 tsp. instant coffee granules (crushed) Irish or Rye Whiskey Place the first 7 ingredients into blender. Blend until smooth. Add whiskey. Mix. Pour into a jar with a tight fitting lid. Store in the refrigerator. Shake well before using. Makes 5 cups.

Alfs Cookbook

1

Chapter 1 - BeveragesPotato Champagne 3 large grated potatoes 3 oranges (quartered) 3 lemons (quartered) 3 apples (quartered) 5 lb. white sugar 1 package yeast 1 gallon cold water Wash and dry the potatoes and fruit. In a saucepan dissolve the sugar in the water, add the potatoes and fruit. Sprinkle yeast over the top. Place a lid on and let stand for 8 days stirring each day. On the eighth day, strain through a sieve and bottle.

Punch 2 - 48 oz. tins of tropical fruit punch 1 - 48 oz. tin of grapefruit juice 1 - 48 oz. pineapple juice 2 large package of tang (mixed with water according to directions) 2 bottles of 7up (add just before serving) 1 cups of ice cubes Serves 62 people (4 oz. each)

Rhubarb Slush 3 quarts rhubarb (cut up) 2 quarts water 3 cups sugar Boil the above, strain and cool. Add 1 tin frozen lemonade and 1 cups of rum or vodka. Freeze. Mix with 7up, coke. etc. when served.

Alfs Cookbook

2

Chapter 1 - Beverages

Rhubarb Wine 4 gallons of rhubarb (peeled & finely chopped) 2 gallon of water 10 lbs. sugar 1 package yeast Mix together rhubarb, water, 5 lbs. sugar and yeast in a 5 gallon jar. Cover and let ferment for 7 days. Strain out the rhubarb and add the other 5 lbs. of sugar to liquid. Cover and let stand to ferment for another 7 days. Bottle and refrigerate. Wine improves with age.

Tea Bag Slush Add 4 to 6 bags of tea to 8 cups of boiling water. Let stand to simmer. Remove tea bags and add: 1 cup sugar 12 oz. frozen orange juice 12 oz. frozen lemonade 26 oz. rum vodka or gin. Mix together and let stand 24 hours in the deep freeze. Mix with 7up when served.

Alfs Cookbook

3

Alf's Bacon Omelet 2 lbs. bacon (cut into 1" pieces and fried) cup green pepper (chopped) cup onion (chopped) 12 eggs (beaten) tsp, seasoning salt Salt and pepper to taste 1 tsp. dry mustard 2 tsp. Worcestershire sauce 2 to 3 cups milk 1 cup sharp Cheddar cheese Cook bacon in frying pan on medium heat for 7 to 10 minutes, until bacon is almost crisp. Remove to paper towel to drain. Cut into small pieces and put aside. Remove and discard bacon fat from pan. Heat oil in frying pan, add onion and peppers. Cook for 5 to 7 minutes stirring often. Beat next 6 ingredients with a whisk in a bowl until well combined. Add bacon, onion and pepper, mix well. Pour into frying pan. Reduce heat to medium-low. When starting to set at outside edge, tilt pan and gently lift cooked eggs with spatula, easing around pan from outside in. Allow uncooked eggs to flow onto bottom of pan. Repeat working around pan until eggs are softly set. Sprinkle cheese on half of the omelet. Fold other half of omelet over cheese. Cover. Cook for 2 to 4 minutes, until cheese is melted.

Cinnamon Toast or Fingers 1. Toast bread and spread with paste made of 2 tablespoons butter, cup brown sugar, and 1 to 2 teaspoons cinnamon. 2. Place in hot oven or under the broiler until sugar melts. Cut into triangles or fingers and serve hot.

Alf's Egg McMuffin 1 English muffin 2 or 3 pieces of bacon 1 slice of cheese 1 egg 1 or 2 thin slices of onion tsp. seasoning salt Salt and pepper to taste Fry bacon and place on paper towel to drain off fat. Onion can be fried or raw. Toast both halves of the muffin in the frying pan. Poach the egg. On one half of the muffin place the cheese and microwave until cheese is melted. On the other half place the egg, bacon, onion and spices. Put both halves together. (onion can be omitted). Serve with cream cheese sauce. Cream Cheese Sauce 1 tbsp. butter 1 tbsp. flour 1 cup warm water 1 cup grated cheese Pinch of seasoning salt Mix well. Cook until thick and pour over muffin.

Alfs Mushrooms on French Bread The best are wild mushrooms but hard to find so use the white button mushrooms. Take 2 to 3 lbs. of mushrooms, wash, dry and slice into to inch slices. Cook in a frying pan at 350F to 400 until all moisture has left the mushrooms and the mushrooms are turning brown. Add salt, pepper, seasoning salt to taste. Add a cup of cream, simmer until thick. Serve hot on toast.

Alfs Mushrooms on Toast 1 cups mushrooms (sliced) cup onion (finely chopped) tsp. seasoning salt Salt and pepper to taste 1 tbsp. flour 1 cup cream or half and half Fry onion and mushrooms in frying pan with a little butter, until onions are soft and turning a golden brown. Add seasoning salt, salt and pepper. In a small pan heat cream and flour stirring until thick, pour over mushrooms and onions. Serve with toast.

Alf's Pecans and Fruit on French Toast 1 cups pecans (chopped) cup butter (soft) 1cup strawberries (sliced) 1 cup bananas (sliced) 1 cup brown sugar (scant) cup maple syrup Heat frying pan to medium high heat, add pecans and butter. Stir. Add sugar and maple syrup and stir until the sugar is dissolved. Add the fruit, stirring until the fruit is heated. Do not over cook. Serve over French toast. You can use fresh fruit such as pears, peaches, pineapple in the place of bananas.

Asparagus Omelet cup fresh asparagus, (trimmed off tough ends and cut into 1" pieces) 3 tbsp. Black Forest ham 2 tbsp. roasted red pepper tsp. onion (chopped) 1 tbsp. fresh parsley (chopped) 1 tsp. lemon juice Pinch of pepper tsp. salt 3 eggs 1 tsp. oil cup grated Swiss cheese Cook asparagus in water in a small saucepan for 3 to 5 minutes until tender crisp. Drain and cool asparagus under cold running water. Drain well. Remove to a bowl. Set aside. Roast red pepper on a baking sheet under broiler. Turn pepper frequently until skin is blistered and blackened. Transfer to bowl. Cover with plastic wrap. Let sweat for 10 to 15 minutes until cool enough to handle. Peel and discard skin. Add next 7 ingredients together. Mix well. Add asparagus, ham and pepper. Heat cooking oil in frying pan to medium-low and pour in mixture. When starting to set at outside edge, tilt pan gently, lift cooked eggs with spatula, easing around pan from outside edge in. Allow uncooked eggs to flow onto bottom of pan. Repeat working around pan until eggs are softly set. Sprinkle cheese on half of the omelet. Fold the other half of omelet over the cheese. Cover. Cook for 2 to 4 minutes until cheese is melted.

Sausage Meat on Toast Cook sausage meat in frying pan with a little butter. Spread over buttered toast. Sprinkle with 1/8 teaspoon seasoning salt. Salt and pepper to taste. Place a small piece of cheese over sausage meat. Put on greased sheet and broil lightly to melt the cheese. Serve hot.

Breakfast Casserole No.1 Preheat oven to 350F. Grease a 2-quart casserole pan. 8 oz. of noodles ( of a 12 oz. package) Cook according to package directions. Combine: 2 - 7 oz. cans flaked tune 2 - 7 oz. cans tomato sauce Mix together: 2 cups cottage cheese 1 - 8 oz. package cream cheese cup onions (finely chopped) cup carrots (finely chopped) 2 tsp. dried parsley flakes tsp. basil Arrange half the cooked noodles in a casserole dish. Cover with half of the cheese mixture and then half of the tuna mixture. Repeat layers. Bake at 350 for 45 minutes or until nicely browned. Serves 8. Breakfast Casserole No.2 Make the day before. 16 slices of bread (crusts removed if desired.) Place 8 slices flat in a large greased baking dish (10 x 14) Add pieces to completely cover the bottom. Place cooked bacon or ham on top of the bread and cover with shredded sharp Cheddar cheese. Cover this completely with bread. Mix: 6 eggs (well beaten) tsp. salt Pinch of pepper tsp. dry mustard cup green pepper (chopped) 1 tsp. Worcestershire sauce 3 cups whole milk Dash of cayenne pepper Pour mixture over bread mixture. Let stand in fridge overnight. Before cooking, sprinkle cornflakes on top and drizzle with 1 cup of melted butter. Bake at 350F for 1 hour.

Buttermilk Pancakes 2 cups flour 1 tsp. salt 1 tsp. baking soda 1 tbsp. brown sugar 3 eggs 4 tbsp. butter (melted) 2 cups buttermilk 1 tsp. baking powder 1. Sift the flour. Mix and sift dry ingredients except the baking powder. 2. Beat eggs, add milk and butter. 3. Add liquid to dry ingredients, leave the batter in a covered pitcher overnight or for several hours before cooking. Sift the baking powder combined with 2 tablespoons flour over the batter. Mix well. 4. Cook the same as you would with any pancake mixture.

Alfs Blueberry Pancakes 1 cups all-purpose flour 1 tbsp. sugar 1 tbsp. baking powder tsp. salt 1 egg (beaten) 2 tbsp. oil 1 cups milk 1 cup blueberries Combine flour, sugar, baking powder and salt in bowl. Beat egg slightly in small bowl. Mix in oil and milk. Add to dry ingredients along with the blueberries. Stir. Add more or less milk to have thicker or thinner pancakes. Pan is ready when drops of water dance in the pan. Pour batter from a pitcher onto hot pan. (380F) When bubbles appear and edges begin to dry turn to brown the other side. Serve hot with butter and maple syrup.

Canadian National Brunch Casserole 40 bread cubes - 1" square 1 stalk celery (finely chopped) 1 small onion (minced) cup parsley (chopped) 1 cup diced ham 1 cups grated Cheddar cheese 4 eggs cup whipped salad dressing 1 tsp. dry mustard 3 cups milk tsp. salt Dash cayenne Butter a 2 quart casserole dish. Layer half the bread crumbs on bottom. Sprinkle with half the celery, onion, parsley, diced ham and cheese. Add the rest of the bread crumbs, mounding them slightly in the middle, sprinkle with remaining vegetables, ham and cheese. Beat eggs, salad dressing, mustard, milk, salt and cayenne together and pour over bread mixture. Cover with saran wrap and refrigerate for several hours or overnight. Remove and let stand at room temperature for 15 minutes. Bake at 350F for 50 minutes. Serve with sausages and fried apples.

Double Decker Breakfast Sandwich 3 or 4 slices of bacon 1 or 2 eggs 2 slices of cheese 3 slices of bread Fry bacon and put on paper towel to drain off fat. Wipe out frying pan and then fry eggs. Salt and pepper them to taste. At the same time put the bread in to toast. Butter toast and then on the first slice place one slice of cheese and the bacon, place second slice of toast on top, (butter on both sides) place eggs and second slice of cheese.(Just before you take the eggs from the fry pan put the cheese on one of the eggs long enough for the cheese to begin melting.) Cover with the third slice of buttered toast.

Chocolate Waffles 2 cups pastry flour 3 tsp. baking powder tsp. salt 6 tbsp. sugar 6 tbsp. cocoa 2 eggs (separated) 1 cup milk 2 tbsp. butter (melted) 1. Mix and sift dry ingredients 2. Beat egg yolks. Add melted butter and milk, beat thoroughly. 3. Mix liquid ingredients with dry ingredients and mix only until smooth. 4. Beat egg whites and fold into mixture. Finish in a waffle iron.

French Toast 1 or 2 eggs 1 tbsp. milk per egg Pinch of sugar Dash of seasoning salt Salt and pepper to taste Bread Dip slices of bread into egg mixture, covering both sides, and cook over lowmedium heat with a little butter in a frying pan. Serve with syrup, bananas, avocados, strawberries, etc.

Gingerbread Waffles 1 cups pastry flour 1 tsp. soda 1 tsp. baking powder tsp. salt tsp. cinnamon 1 tsp. ginger cup molasses 3 eggs (separated) cup shortening (melted) 1 cup sour milk 1. Mix and sift dry ingredients. Beat egg yolks. 2. Combine molasses, sour milk, egg yolks and melted shortening. 3. Finish in a waffle iron.

Ham Omelet 1 tsp. margarine 2 eggs Salt and pepper to taste 1 tbsp. water cup ham (chopped) tsp. onion (finely chopped) 2 slices of cheese (singles cut in small pieces) Heat frying pan to medium-low. Add margarine and melt. In a small bowl mix the next 5 ingredients together and pour into frying pan. (When starting to set at outside edge tilt pan and gently lift cooked egg with spatula easing around pan from outside edge in. Allow uncooked egg to flow onto bottom of pan. Repeat working around pan until egg is softly set. Sprinkle cheese on half the omelet. Fold the other half over the cheese. Cover and cook for 2 to 4 minutes until cheese is melted. Makes one omelet.

Meat Loaf Breakfast 1 lb. ground beef 1 lb. ground pork 1 egg cup parsley cup onion (chopped) 1 cup cornflakes cup bell pepper (chopped) tsp. seasoning salt tsp. garlic Salt and pepper to taste Mix and put into casserole dish. 3 or 4 smoked sausages can be placed in the center. Place in oven and bake at 350F for 45 minutes to 1 hour. Serve with boiled potatoes, whipped with butter and cream. This can be served with baby onions and peas creamed and with mushroom gravy.

Mushroom Omelet 3 small mushrooms (sliced) 1 green onion (chopped) 1 tbsp. ham Pinch of salt and pepper Pinch of thyme 3 eggs 1 tbsp. water 1 tsp. butter Melt 2 tsp. of butter in frying pan. Add mushrooms and onion. Saut until soft and moisture has evaporated. Remove and set aside in a small bowl. Combine eggs, water, salt, pepper and thyme in a bowl. Beat with a fork. Add ham, mushrooms and onion, mix well. Heat frying pan to medium-low, add butter and melt. Pour in mixture. When starting to set at outside edge tilt pan and gently lift cooked eggs with spatula easing around pan from outside edge in. Allow uncooked eggs to flow onto bottom of pan. Repeat working around pan until eggs are softly set.

Scrambled Eggs 6 eggs cup milk 1 tbsp. butter or oil tsp. salt tsp. pepper In a bowl, beat eggs, milk and seasonings together. Melt butter in frying pan and pour in egg mixture. Cook over low heat, stirring often to prevent mixture sticking to the pan. Serve with toast.

Pancakes 1 cups flour 2 tsp. baking powder tsp. salt 3 tbsp. sugar 1 egg . 1 cups milk 3 tbsp. butter (melted) 1. Sift the flour. Mix and sift the dry ingredients. 2. Beat egg, add milk and butter. 3. Add liquids to dry ingredients slowly to prevent lumps forming. 4. Heat frying pan. Pan is ready when a few drops of water will dance on it. 5. Pour the batter from a pitcher or measuring cup with a spout to get an even shape. 6. When bubbles begin to break on the surface and a rim forms around the edge the cakes should be turned with a pancake turner or spatula. 7. Serve hot with butter and syrup.

Pancake and Waffle Syrup 1 cup brown sugar cup white sugar cup water Boil for 5 minutes, no longer. Add maple flavoring or use as is.

Scrambled Egg Deluxe 1 egg bun 2 eggs Salt and pepper to taste 1 thin slice of cooked ham (cubed) 1 green onion (chopped) 1 tbsp. butter tomato (chopped) 3 slices ripe avocado Slice the bun in half and butter. Whisk eggs and seasoning together. Stir in ham and onion. Scramble in butter in a small frying pan. Spoon onto one half of the bun. Cover with tomato and avocado that has been heated in a saucepan with a little water.

Alf's Banana Bread cup butter 1 cup white sugar 2 eggs (beaten) 3 bananas (mashed fine) cup milk 2 cups Robin Hood flour 1 tsp. baking powder 1 tsp. soda tsp. salt Cream butter and sugar, add eggs and mashed bananas. Add soda to milk and stir. Add salt and baking powder to flour. Add flour to top mixture alternating with liquid. Bake in a greased loaf pan at 350 F for 45 minutes or 1 hour.

Basic Waffles 2 cups pastry flour 3 tsp. baking powder tsp. salt 2 tbsp. sugar 1 milk 2 large eggs (separated) cup butter (melted) 1. Sift dry ingredients. 2. Beat egg yolks, add milk and butter. 3. Combine liquid and dry ingredients, fold in stiffly beaten whites. 4. Heat waffle iron. 5. Pour 1 tablespoon of mixture in each section near centre. 6. Bake without opening until no steam escapes and the batter ceases to "sing." 7. Makes five 7" waffles.

Variations of Waffles Cheese Waffles: Reduce the fat to cup and fold in 1 cup grated cheese with the egg white. Serve with bacon and tomatoes. Bacon Waffles: Cook 4-6 slices bacon until crisp; drain and crumble. Sprinkle 1 tablespoon over the top of each waffle before closing the iron. Serve with orange marmalade, sour cream or tomatoes. Apricot & Nut: To the batter add cup of drained cooked apricots before folding in the egg whites. Sprinkle 2 tsp. of finely chopped nuts on each unbaked waffle. Blueberry Waffles: Reduce milk in recipe to 1 cup; before folding in the egg whites, add 1 cup of fresh or frozen blueberries. Cocoanut Waffles: To the Waffle recipe add 1 teaspoon vanilla and sprinkle 1 heaping tablespoon of cocoanut over each waffle before baking. Orange Waffles: Substitute 2 tablespoons of orange juice for 2 tablespoons of milk in the recipe and add the finely grated rind of 1 orange. Pecan Waffles: Fold to 1 cup coarsely chopped pecans into the batter before baking. Peanut Waffles: Reduce fat to cup and combine cup crunch-style peanut butter with the fat.

Barbaras Cinnamon Buns 1 package active dry yeast cup warm water 1 tsp. sugar Soften yeast in warm water and sugar. Let stand 10 minutes. 1 cup milk (scalded) cup shortening cup sugar 1 tsp. salt 3 to 3 cups all purpose flour (sifted) 1 egg (beaten) Combine hot milk, shortening, sugar, and salt. Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Beat well. Brush top lightly with soft shortening. Cover dough and let rise in warm place until it doubles. (about 2 hours). Punch down and turn out on lightly floured surface. Divide in half. Roll out each piece in 12" x 8" rectangle 3/8" thick. Filling Brush each with 2 tbsp. of melted butter. Combine a cup sugar and 2 tbsp. of cinnamon, sprinkle half over each. Start with long side and roll up. Cut each in 9 to 12 slices depending on how big you want your buns. Topping In each of two 9" x 9" x 3" loaf pans mix cup of sugar, cup butter, and 1 tbsp. light corn syrup, heat slowly stirring frequently until blended. Remove from heat. Place the buns in the pans, put a little butter on top, cover with greased wax paper, then cover with a warm towel, let rise until double the size (35 to 45 minutes). Bake in oven at 375 F for 25 minutes. Cool 3 to 5 minutes on rack, then remove from pans.

Alfs Baking Powder Biscuits 2 cups flour 4 tsp. baking powder tsp. salt 4 tbsp. shortening cup milk Sift together flour, baking powder, salt and shortening. Rub flour and shortening between fingers until crumbly. Add milk slowly and mix ingredients to a soft dough. Rollout on a slightly floured board to inch thickness. Cut with biscuit cutter. Bake at 450F for 15 minutes. Makes 12 biscuits. If you like you can add cup of grated cheddar cheese to recipe.

Hot Cross Buns 4 cups Robin Hood flour (sifted) 2 tsp. cinnamon tsp. all spice tsp. cloves cup raisins (washed) cup peel (chopped) 1 cups water 1 package yeast 1 tsp. salt cup sugar 2 tbsp. shortening (soft) 1 egg (beaten) Sift flour into a bowl; add spices, raisins and peel. Heat water and add salt, sugar, shortening and beaten egg to the warm water. Prepare yeast as per package directions and add to mixture. Knead 2 minutes. Brush with melted shortening. Let rise for 2 hours. Remove, let stand 10 minutes. Make into buns. Let rise for 2 hours. Bake at 375 F for 20 to 25 minutes. Just before baking cut cross on each bun with sharp scissors or knife. Brush tops slightly with egg white. When removed from oven put glaze of 2 tbsp. of water and 2 tbsp. of sugar on each bun.

Perogie Dough 6 cups flour 1 egg (beaten) 2 tbsp. oil 1 tsp. salt 1 tsp. baking powder 3 cups water (luke warm) Mix water, egg and oil together. Mix flour, baking powder and salt together. Make a well in the flour and pour in the water mixture a little at a time. Mix with a fork. If dough seems to be on the stiff side add more warm water, if too sticky add more flour. Dough should be consistency of noodle dough but not as stiff. Filling: 1 cup mashed potatoes cup Ingersoll cheese spread 3 strips of bacon (fried and cut in small pieces) 2 tbsp. fried onion 1 cup sauerkraut (drained well) Mix all ingredients together, place to 1 teaspoonful in dough, depending on the size of the perogie press. Boil, they are cooked when floating on the top. Tip: When making perogies, the dough is easier to work with if kept warm. (put in oven on low heat and take out a little at a time.)

Pineapple Rings (Buns) 2 packages quick rising yeast 4 to 4 cups all purpose flour cup sugar 2 tsp. salt cup milk cup water cup margarine 2 eggs Filling cup margarine 1 cup icing sugar cup walnuts (finely chopped) 1 cup candied pineapple (finely chopped) Glaze pineapple juice 3 tbsp. sugar In a large bowl combine yeast, 2 cups of flour, sugar, and salt. Mix well. Heat milk, water, and butter until warm and then add to flour mixture. Add eggs. Beat 3 minutes medium speed. Gradually stir in enough remaining flour to make soft dough. Cover and let rise in a warm place for 15 minutes. Prepare Filling Cream butter, blend in icing. Stir in walnuts and pineapple. Roll out dough 18" x 12", spread filling lengthwise over half the dough. Fold uncovered dough over filling. Cut into 18 strips twisting each strip 2 or 3 times. Place on a greased cookie sheet and tuck ends under. Let rise in a warm place for 30 minutes. Bake at 375 F for 15 minutes. Combine sugar and pineapple juice and brush on rolls. Bake for another 5 to 7 minutes.

Alf's Icing for Christmas Cake Mix approximately cup honey and cup butter together. Add icing sugar and hot coffee together to make right consistency. Add 3 tsp. almond flavoring. * This is one of Jean Craven's original recipes, past down to her son (Alf) and Dad past it down to me.

Barbara's Royal Frosting 1 lb. icing sugar 3 egg whites tsp. cream of tarter Beat sugar, egg whites and cream of tarter in a bowl until thick and fluffy. Keep covered with damp towel at room temperature until ready to use.

Caramel Icing 3 tbsp. hard margarine cup milk cup brown sugar (packed) 1 cups icing sugar Combine first 3 ingredients in saucepan. Heat and stir until boiling. Boil 2 minutes. Cool. Beat in icing sugar until smooth, add more icing sugar or milk as needed. Apply the cool icing to the cake. Makes about 1 cups of icing.

Quick Chocolate Icing 1 cup sugar cup hard margarine 2 tbsp. cocoa 2 tbsp. corn syrup cup milk Measure all ingredients into a saucepan. Heat and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat and pour into a bowl. Beat on high until just cool. To test if it has thickened enough, push some icing up to the top inside edge of the bowl. If cool it should almost stay there. Apply to cake immediately. Makes about 1 cup of icing.

Apple Walnut Raisin Cake 2 eggs 1 cup vegetable oil 2 cups sugar 1 tsp. vanilla 4 cups grated apples (unpeeled) 2 cups flour (sifted) 1 tsp. baking powder tsp. salt 1 tsp. cloves 1 tsp. cinnamon cup raisins cup walnuts (chopped) Non Sweet Frosting 1 cup butter 5 tbsp. flour 1 cup milk 1 cup confectioners sugar 1 tsp. vanilla cup walnuts (broken) Beat eggs and oil together in a mixing bowl until foamy, add sugar and vanilla and continue to beat. Add apples, beating slightly, set aside. Sift Together, flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350F in greased 13 x 9 x 2" pan. Check after 25 minutes to see if done. To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.

Alfs Double Recipe Carrot Cake 6 cups flour 4 cups sugar 4 tsp. cinnamon 3 tsp. soda 3 tsp. salt 2 tsp. baking powder 1 - 16 oz. tin crushed pineapple 6 eggs (well beaten) 3 cups olive oil 2 tsp. vanilla 4 cups raw carrots(peeled and put through the food processor) 3 cups walnuts (chopped) Mix flour, sugar, cinnamon, soda, salt and baking powder. Drain pineapple and save the juice. Add juice to the above mixture along with eggs, oil and vanilla. Blend thoroughly. Stir in pineapple, carrots and nuts. Single recipe is baked in a 9 x 13" pan at 325F for 1 hour. Double cake is baked in a 18 x 12 x 3" cake pan for 1 hours or until done.

Alfs Pineapple Fruit Cake cup butter 1 cup white sugar 2 eggs (beaten) lb. blanched almonds (slivered) lb. candied red cherries (halved) lb. candied green cherries (halved) 3 rings glazed pineapple (cut) 1-lb. raisins (bleached sultanas) lb. citron peel 1 cup desiccated coconut 2 cups pineapple (crushed, lightly drained) 3 cups flour 1 tsp. salt 2 tsp. baking powder Wash and dry then dredge the fruit with 1 cup of flour (out of the 3 cups in recipe). Cream butter well. Add sugar gradually and beat. Sift dry ingredients and add to creamed mixture after the eggs have been beaten and added to butter and sugar, then add fruit. Bake a 275F in greased and paper lined pan. Test after 3 hours. Makes about 5 lbs.

Alf's Double Apple Chunk Cake

4 cups flour 4 tsp. soda 4 tsp. cinnamon 1 tsp. salt Mix the above together. 2 cans apple pie filler 1 cup mazola corn oil 2 cups sugar 2 cups raisins (washed in hot water) 4 eggs 1 cup chopped nuts (optional) Add to first four ingredients and mix well. Sprinkle with brown sugar and cinnamon before baking. In a 13 x 9" pan bake at 350F for about 50 minutes.

Barbaras Never Fail White Cake 1 cup white sugar cup butter cup sweet milk 1 tsp. vanilla 2 cups Robin Hood cake flour 1 tsp. baking powder 4 egg whites Cream butter and sugar; add flour, baking powder, and a dash of salt, add alternating with milk. Mix in egg whites and beat 2 minutes at high speed with mixer. Cook 30 minutes at 350F in large pan.

Barbaras Matrimonial Cake 2 cups fine oatmeal 2 cups brown sugar 1 tsp. soda lb. butter 1 tsp. salt 2 cups flour Sift flour, soda, salt together; mix thoroughly with the oatmeal and sugar. Work in the butter. Spread half the mixture on the bottom of the pan. Spread with the following mixture then cover with the balance of the oatmeal mixture. Date Mixture 1 lb. dates 1 cup water cup brown sugar Pinch of salt 1 tsp. cinnamon Make the above into a paste. Bake in moderate oven at 325F to 350F for 25 to 35 minutes.

Chocolate Cake 2 cups white sugar cup canola oil 2 eggs 2 tsp. vanilla Beat well for 4 minutes. 2 cups flour cup cocoa 2 tsp. baking powder 1 tsp. salt 2 tsp. soda

Sift and add alternatively to above along with 2 cups boiling water. Bake at 325F for 50 minutes.

Barbara's Cherry Pound Cake 1 lb. butter 4 cups flour 10 eggs (separated) 1 lb. sultana raisins lb. citron peel (cut fine) 2 cups white sugar lb. cherries 1 cup blanched almonds (optional) 2 tsp. baking powder Sift flour and baking powder together. Cream butter and sugar. Add yolks of eggs, beat well. Add remaining ingredients except egg whites. Beat egg whites until they hold in soft peaks but not dry. Add egg whites. Bake for 2 hours at 350F. (If you don't like almonds then add another lb. of cherries.) * This is one of Fran Murray's (Frances) original recipes brought over from England, past down to her daughter Barbara Craven, and Mum past it on to me.

Dark Chocolate Coffee Cake Combine: 6 cups sugar 6 cups flour 2 cups Fry's cocoa 6 tsp. baking powder 3 tsp. baking soda 1 tsp. salt In a large bowl mix: 1 cups vegetable oil 6 eggs 3 cups buttermilk 3 cups strong black coffee 3 tsp. vanilla Beat at medium speed for 2 minutes. (Batter will be thin). Pour batter into a greased and floured pan (18 x 9 x 2") Bake at 350 F for 35 to 40 minutes.

Christmas Cake 1 lb. butter 3 cups brown sugar 3 tsp. baking powder 12 eggs 4 cups flour 2 oz. vanilla 2 oz. orange juice 2 oz. cherry juice 2 tsp. cinnamon 1 tsp. cloves tsp. allspice tsp. nutmeg tsp. salt 4 lbs. raisins (or less) 2 lbs. glazed fruit 2 lbs. cherries 3 packs (or more) Brazil Nuts Add 3/4 cup of flour to the fruit. Cream butter, add sugar, eggs etc; and mix well before adding the fruit. Do not mix too much after adding the cherries, as you will crush them. Half fill the cake tins and place the Brazil nuts all around, add more batter. Bake at 375F. *This in one of Fran Murray's (Frances) original recipes that she brought with her from England.

Lemon Sponge Cake 4 eggs 1 cup sugar 1 tsp. lemon extract 1 cup cake flour 1 tsp. baking powder Separate eggs, beat yolks until very light; add sugar gradually. Add lemon extract, then fold in stiffly beaten egg whites. Sift flour and baking powder together 3 or 4 times then add to other mixture. Bake 30 to 40 minutes in moderate oven at 350F.

Crumb Cake cup shortening 1 cups brown sugar 2 cups flour (sifted) 2 tsp. baking powder 1 tsp. cinnamon 1 tsp. salt 1 egg (beaten) cup milk Mix shortening, sugar, and 2 cups of flour to form fine crumbs. Sift remaining flour, baking powder, cinnamon and salt. Combine with crumb mixture. Add egg and milk, mix well. Pour into a 8" square pan which has been lined and greased. Bake in moderate oven (375F) for 35 to 45 minutes. Topping 4 tbsp. butter (soft) cup brown sugar (packed) 3 tbsp. milk cup coconut cup chopped nuts Combine together and mix well. After the cake has cooked and is still warm spread with topping. Set oven for broil. Broil cake 3" from heat for 2 to 3 minutes or until topping is brown. Watch carefully.

Orange Cake 1 cup sugar cup butter 2 eggs Rind of one orange 2 cups flour 1 tsp. soda 1 tsp. baking powder tsp. salt cup sour milk (thick) Cream sugar and butter, add beaten eggs. Sift dry ingredients alternating with the milk and rind. Bake in a square pan at 350 F for 1 hour. Cover with orange icing.

Pineapple Cake 1 cups white sugar 2 cups flour 2 tsp. baking soda 1 tsp. salt 2 eggs 1 - 14 oz. can pineapple with juice Beat eggs, add all ingredients adding flour last. Mix well. Bake 45 minutes in a 9 x 13 x 3" greased pan at 350F. Icing cup white sugar cup whipping cream cup butter or margarine 1 tsp. vanilla Mix all together in a saucepan and bring to boiling, remove from heat and add vanilla. Pour over hot cake. Serve warm with whipping cream or ice cream.

Orange Zucchini Cake 1 cup flour 1 tsp. baking powder tsp. baking soda tsp. salt 1 tsp. cinnamon tsp. nutmeg cup sugar cup canola oil 2 eggs cup all-bran cereal 1 tsp. grated orange peel 1 tsp. vanilla 1 cup grated zucchini cup raisins 1. Combine first six ingredients and set aside. 2. In large bowl, beat sugar, oil and eggs. Stir in all-bran, peel and vanilla. 3. Add flour mixture, zucchini and raisins. Mix well. 4. Spread evenly in greased 10 x 2" baking dish. 5. Bake at 375p for 35 minutes. Icing 1 - 3 oz. package cream cheese 1 tbsp. butter tsp. grated orange peel 1 cups icing sugar Milk if needed. Beat all together.

Pineapple Cup Cakes 2 cups flour 1 tsp. baking powder tsp. baking soda 1 tsp. salt cup butter cup white sugar cup brown sugar 2 eggs cup pineapple (crushed) cup water or pineapple juice 1 tsp. vanilla tsp. orange extract Pre-heat oven to 350F. Grease and flour the bottom of 2 " muffin tins or use paper liners. Cream the butter, gradually add the white and brown sugar; cream well. Add the eggs one at a time and beat for a minute after each egg. Add the pineapple. Sift, then measure the flour add baking powder, soda and salt. Sift two more times. Add juice alternating with the dry ingredients, beginning and ending with the dry ingredients. Blend thoroughly after each. Add vanilla and orange extract. Fill tins full. Bake 20 to 25 minutes. Cool and frost with pineapple butter frosting.

Pineapple Orange Cream Cake 1 cup graham cracker crumbs 1 tbsp. butter (soft) cup nonfat dry milk cup orange juice (well chilled) 1 egg white 1 tbsp. lemon juice cup sugar 1 can (8 oz.) unsweetened crushed pineapple (drained) Mix graham cracker crumbs and butter. Reserve cup crumb mixture and press remaining crumb mixture into an un-greased baking pan, 8 x 8 x 2". In a mixing bowl, beat dry milk, orange juice and egg whites on high speed for 3 minutes. Add lemon juice and beat 3 minutes at high speed. Blend in sugar on low speed, about a minute. Fold in pineapple. Pour into pan, sprinkle with reserved crumb mixture. Freeze at least 8 hours.

Puff Pastry 2 cups All Purpose flour (put cup to the side) 1 egg 1 lb. Shortening cup hot water Beat egg, add hot water; mix with flour to make a soft dough to manage. Roll thick. Put shortening in bowl and add the cup of flour, mix by hand. Spread over dough, then fold 4 corners to the center. Refrigerate for 1 hour. Do this 4 times, each time rolling it again and folding the 4 corners to the center, The last time rollout " thick, cut into diamond shapes and bake in very hot oven at 400F to 450F for 30 minutes. When removed from oven sprinkle with icing.

Poppy Seed Coffee Cake cup poppy seeds 1 cup buttermilk 1 cup margarine 1 cups sugar 4 eggs (large) 2 cups flour (sifted) 2 tsp. baking powder 1 tsp. baking soda tsp. salt 1 tsp. vanilla Sugar Mixture cup sugar 1 tsp. cinnamon Method Combine poppy seeds and buttermilk and soak overnight. Next day Cream margarine and sugar until light and fluffy. Add eggs, one at a time, blending thoroughly. Sift together flour, baking powder, baking soda and salt. Add vanilla to poppy seed mixture. Add sifted dry ingredients to creamed mixture, alternately with buttermilk, beginning and ending with the dry ingredients. Turn half the batter into a well-greased and floured angle food pan. Combine sugar and cinnamon and sprinkle over batter. Top with remaining batter and bake at 350F for 1 hour or until done. Cool 10 minutes then invert pan.

Quick Chocolate Cake 1 egg cup shortening (soft but not melted) cup sour milk 1 tsp. soda cup cocoa 1 cups flour 1 tsp. vanilla 1 cup sugar cup hot water tsp. salt Mix all ingredients together in a bowl in order given. Do not mix until the last ingredient has been added. Beat well. Bake in moderate oven at 350F for 20 to 25 minutes. Will make cup cakes if desired.

Rhubarb Cake 1 cups brown sugar cup shortening Pinch salt 1 egg 1 tsp. vanilla 2 cups flour 1 cups rhubarb (finely chopped) 1 cup milk 1 tsp. baking soda 1 tsp. vinegar Topping cup sugar 1 tsp. cinnamon Cream sugar and shortening. Mix milk, baking soda and vinegar. Set aside. Add salt, vanilla, and egg to sugar and shortening. Beat until blended. Add milk, soda and vinegar alternating with flour to cream mixture. Blend well. Fold in the rhubarb. Sprinkle with topping. Bake in greased 10 x 13 x 3" pan for 45 minutes at 350F.

Sour Cream Coffee Cake 1 cups flour (sifted) tsp. baking soda cup shortening 1 cup sour cream 1 tsp. baking powder tsp. salt 1 cup sugar 2 eggs tsp. vanilla Sift dry ingredients together. Cream shortening until light and beat in tsp. vanilla and eggs. Add flour mixture and then sour cream folding in half at a time. In a separate bowl combine: cup brown sugar cup white sugar 1 tsp. cinnamon 1 cup pecans Greased a 9" tube pan and sprinkle half the nut mixture in the bottom. Spoon half the batter mixture on top. Repeat layers finishing with the batter. Bake for 45 minutes at 350 F. Cool but dont invert. Sponge Cake cup fine granulated sugar 4 egg whites 4 egg yolks tbsp. lemon juice Rind of a lemon cup sifted pastry flour tsp. salt Beat egg whites until foamy, gradually add half of the sugar and beat after each addition until very stiff. Beat egg yolks with the other half of the sugar until fluffy and light in color. Add lemon juice and rind to yolk mixture. Fold all into egg white mixture. Sift in dry ingredients and combine lightly

with a folding motion. Bake in an un-greased 9" pan at 350 F for 40 minutes. Invert over a funnel, leave until cool, loosen the cake around the edge and ease out.

Caramel Popcorn Balls lb. of caramels 1 tsp. water 3 cups popped corn 1. Melt unwrapped caramels and water in double boiler. 2. Put popcorn in a greased bowl and pour over the hot caramel. 3. Using wet or greased hands form popcorn into small balls.

Candy Apples 4 cups granulated sugar 2 cups boiling water tsp. cream of tartar 4 or 5 drops of food coloring Apples (washed and dry) Wooden skewers Combine first four ingredients together in a saucepan. Place on stove over a moderate heat and bring slowly to the boiling point. Boil without stirring until syrup begins to discolor. Watch carefully. Wash off any sugar which may adhere to sides of the saucepan using a wet cloth wrapped around your finger. Remove saucepan from heat and place in a pan of cold water instantly to stop boiling. Remove from cold water and place in a saucepan of hot water to keep syrup hot during dipping. Wipe apple and insert a small wooden skewer in it. Dip in hot syrup to cover apple. Place apples on wax paper to drain.

Chocolate Raisin Fudge 2 cups sugar cup milk 2 tbsp. corn syrup 2 tbsp. butter 3 oz. unsweetened chocolate (broken in small pieces) 1 tsp. vanilla Put sugar, milk, syrup and chocolate in a saucepan. Stir until sugar is dissolved. Cook slowly until the temperature reaches 236 F or until the mixture forms a soft ball when a little is dropped into cold water, Remove from heat, add butter. When cooled to lukewarm, add vanilla. Beat until thick. . Add cup chopped nuts and cup chopped raisins. Mix in well. Pour into a shallow greased pan. Chill. Cut into squares.

Cherry Fudge cup margarine 2 cups white sugar cup evaporated milk 170g white chocolate 1 - 7 oz. jar marshmallow cream cup walnuts (chopped) cup candied cherries (halved) 1 tsp. vanilla Combine sugar, margarine and milk. Bring to a rolling boil stirring constantly. Boil 5 minutes over a medium heat. Stir constantly (mixture scorches easily.) Remove from heat. Stir in white chocolate and marshmallow until melted. Add nuts, cherries and vanilla. Beat until well blended. Pour into a greased 9 x 13" pan. Allow to cool and then cut in squares.

Molasses Popcorn Balls cup corn syrup cup light molasses tsp. salt 1 tsp. vanilla 2 tbsp. butter 1 tsp. vinegar 4 cups popped corn 1. In a saucepan mix syrup, molasses, salt and vinegar and cook to the hard ball stage. (258) 2. Remove from heat and add butter and vanilla. 3. Place the popcorn in a lightly greased bowl and slowly pour on the hot syrup. 4. Mix quickly with folks, allow to cool slightly and then shape mixture into balls by dropping a spoonful of the mixture into your greased hands and shaping it lightly.

Creamy Fudge 3 cups white sugar cup margarine cup evaporated milk 1 - 12 oz. package semi sweet chocolate 1 - 7 oz. jar marshmallow cream cup walnuts (chopped) 1 tsp. vanilla Combine sugar, margarine and milk. Bring to rolling boil stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238 F, stirring constantly. (mixture scorches easily). Remove from heat and stir in chocolate until melted. Add nuts, marshmallow and vanilla. Beat until well blended. Pour into greased 9 x 13" pan. Allow to cool and then cut in squares.

Russian Toffee 1 lb. brown sugar lb. butter 2 tbsp. syrup 1 tin condensed milk (sweet) Bring the sugar, butter and syrup to a boil, add the milk and boil for 20 minutes until a dark brown. Pour into greased pan. When cool, cut into squares.

Temperatures for Candy Making Candy syrup is cooked to one of five stages depending on the kind of candy being made. Those stages with their corresponding temperatures are as follows: Soft Ball Firm Ball ... Hard Ball ... Brittle . Very Brittle 236 F to 240 F 242 F to 248 F 250 F to 263 F 270 F to 290 F 295 F to 310 F

Alf's Barbecue Chicken Wings or Spicy Chicken Wings Coat the chicken with Alf's chicken coating and then place in a frying pan at 350 F to 400 F to which you have added a cup of butter. Cook until the chicken is golden brown, about 30 minutes. Cover with barbecue sauce and cook for another 15 minutes or if you want spicy wings, remove from pan and sprinkle with a little cayenne.

Alfs Lemon Chicken 4 or 5 pieces chicken breast (boned & skinned) 1 tbsp. light soy sauce tsp. salt Dash of pepper 1 tbsp. tapioca starch tsp. gourmet powder 1 cup flour tsp. baking powder 1 egg (beaten) 1 cup water 1 tbsp. white vinegar 3 tbsp. sugar tsp. lemon extract 8 slices fresh lemon Marinate chicken breasts with gourmet powder, pepper, salt and soy sauce for 1 hour. Prepare batter mix with flour, baking powder, egg and water. Dip chicken into the mixture and deep fry at 400 F for 5 to 10 minutes until golden brown. While chicken is cooking, use a sauce pan to prepare the lemon sauce with vinegar, sugar, lemon extract and fresh lemon slices. Cook over medium heat until boiling. Stir continually while cooking. To give a golden color, add a few drops of yellow food coloring. Cut chicken into pieces. Pour lemon sauce on top and serve hot.

Alf's Chop Suey 1 1/3 lbs. hamburger 1 cup onions (diced) cup celery (diced) Brown hamburger, add onions and celery and cook until tender. Add: 2 tins of chicken noodle soup 1 tin mushrooms 2 tins mushroom gravy tin bean sprouts cup peas Cook another 10 or 15 minutes until nice and hot. Add Soya sauce to taste.

Alf's Chinese Fried Rice 1 cups minute rice 1 cups water 2 to 4 eggs 1 tbsp. green onion (chopped) cup ham (cut in pieces) cup peas Heat 2 tbsp. cooking oil in frying pan, add minute rice and fry quickly until golden. Gradually add water and then tsp. salt, bring to a boil. Cover, remove from heat and let stand 5 to 10 minutes until water is absorbed. Heat 1 tbsp. of oil in a second frying pan, add dash of salt to eggs slightly beaten eggs and scramble in frying pan, breaking eggs into small pieces. Remove and set aside. Heat another tbsp. of oil in a third frying pan, add chopped onions and ham and quickly cook until lightly brown. Add peas, rice and eggs, heat thoroughly stirring every so often. Add Soya sauce to taste. Will serve 4 to 6.

Alfs Duck with Pineapple 10 to 16 oz. of duck meat (de-boned and cut into small cubes) 1 can of pineapple (bits) 10 cherries 4 slices ginger 1 medium onion (shredded) 1 tbsp. cooking wine tsp. gourmet powder 1 tbsp. tapioca starch 1 tsp. sugar 2 tbsp. light soy sauce 1 medium green pepper (cut in small pieces) Marinate duck meat with gourmet powder, soy sauce, sugar and wine for 5 to 10 minutes. In a hot wok with 2 tbsp. of oil, brown ginger and onions for a minute, add duck meat and stir-fry for another minute. Add cup of water and cook covered for 20 minutes. When done, add starch solution of 1 tbsp. of starch dissolved in cup of water, green pepper, pineapple and cherries. Bring to a boil, mix and serve immediately.

Alf's Filling for Won Ton 1 to 2 lbs. ground beef and pork mixed 1 cups bread crumbs 2 eggs 1 cup rice cooked cup celery (chopped) cup green onions cup parsley cup mushrooms (optional) tsp. poultry seasoning tsp. chili tsp. ginger tsp. garlic powder tsp. pepper Salt to taste tsp. seasoning salt Mix all ingredients together. Take and roll in Won Ton wrappers. Deep fry or fry in butter in frying pan. Serve with sweet and sour sauce.

Alf's Tasty Spring Rolls About 36 to 40 Won Ton Wrappers (3 by 3) 3 cups oil for frying and 1 egg for egg wash. Seasonings: cup cornstarch 1 tsp. seasoning salt 1 tsp. pepper 2 tsp. sugar 1 tbsp. Soya sauce 2 tbsp. oyster sauce cup chicken broth 1 garlic clove (minced) Filling: 1 large chicken breast (chopped) lb. lean pork meat lb. fresh uncooked shrimp 1 can bamboo shoots 1 can water chestnuts 1 cup grated carrots 1 cup celery (finely diced) 1 cup green onions (finely chopped) 2 tbsp. oil 2 tbsp. wine 1 tsp. sesame oil Mix all the ingredients together. Roll in Won Ton wrappers and fry until golden brown. Serve hot with sweet and sour sauce or plum sauce.

Asparagus with Crab Meat Sauce 1 lb. fresh asparagus (cut into two or three pieces) 6 oz. crab meat tsp. gourmet powder Dash of pepper A few drops of sesame oil tsp. salt cup milk cup water 1 tbsp. tapioca starch 1 chicken cube 1. Use a saucepan to boil about 8 cups of water. Add teaspoonful of salt with 1 teaspoonful of oil. 2. Put in asparagus, cover with a lid and boil for 3 minutes. When done, remove to a plate and drain. 3. Use a wok on high heat, dissolve chicken cube in cup of milk and cup of water. Add gourmet powder, crab meat, pepper, sesame oil and salt. Boil for a minute. 4. Add starch solution to thicken the sauce and then pour over the asparagus. Serve hot.

Beef Chop Suey lb. round beef steak (Slice thinly across grain) Dash of pepper 1 tsp. tapioca starch 1 tbsp. light soy sauce A few drops of sesame oil 1 clove of garlic (skinned and crushed) tsp. salt 2 cups bean sprouts 2 cups cabbage (finely chopped) 2 stalks celery (chopped) 1 green pepper (shredded) small cup bamboo shoots (thinly sliced) small can water chestnuts (cut in halves) 1. Marinate beef with tapioca starch, pepper, soy sauce, and sesame oil. 2. Bring wok to high heat, add 2 tablespoonful of oil. When the oil is hot, put in all vegetables and teaspoonful of salt, stir well and cover with a lid. Cook on high heat for 3 or 4 minutes until steam is running out from the lid. Remove to a plate and wipe the wok clean. 3. Reheat the wok and add 2 tablespoonful of peanut oil. When hot, put in garlic to brown, add beef and stir fry until meat is done. Return all vegetables to wok, mix and serve.

Beef with Onion and Ginger to 1 lb. beef steak (sliced thinly across grain) Dash pepper 2 tbsp. tapioca starch 2 tbsp. light soy sauce tsp. sugar A few drops sesame oil 6 to 8 slices ginger roots 1 tsp. cooking wine tsp. five spice powder 1 medium onion (shredded) 3 stalks green onions (cut into 2" length)(separate white part from green part) 1. Marinate the beef with 1 tbsp. of starch and 1 tbsp. of light soy sauce, pepper, sesame oil, and sugar. 2. Use a small bowl to prepare starch solution with 1 tbsp. of starch, 1 tbsp. of light soy sauce, cup of water and tsp. sugar. 3. When wok is hot, add 2 tablespoonful of peanut oil and wait until smoke begins to rise. Use high heat all the time. Add ginger, onion, and white part of the green onion. Stir fry for a minute, add beef, spice powder and wine. Stir well and cover with a lid, cook at high heat for 2 minutes. 4. When done, add starch solution and green onion. Mix and serve.

Broccoli with Crab 2 cups broccoli florets 1 can crab meat (rinsed and drained) 1 tsp. ginger (finely minced) 1 tsp. salt 1 tbsp. oil Sauce: 1 cup stock 1 tsp. wine tsp. sesame oil Dash of pepper 2 tbsp. water 1 tsp. cornstarch Bring a pot of water to a boil and add 1 teaspoon salt. Blanch broccoli for one to three minutes or until tender crisp. Remove broccoli and immerse in cold water immediately to cool. Drain and arrange on serving platter to form a flower. Heat wok and swirl in 1 tbsp. oil. Stir fry ginger until fragrant. Combine sauce ingredients, except water and cornstarch, and add to pan. Let come to a boil and then add crab meat. Stir well and thicken with cornstarch and water mixture. Pour crab sauce over broccoli and serve immediately.

Cauliflower with Pork lb. lean pork (cut into thin slices) 1 tsp. cooking wine tsp. gourmet powder Dash pepper A few small drops sesame oil 1 tbsp. light soy sauce tsp. sugar tsp. salt 1 large cauliflower (cut into bite size pieces) 1 stalk celery (cut diagonally into bite size pieces) 1 carrot (skinned and sliced) 4 slices ginger 1 clove garlic (crushed and skinned) 1 tsp. tapioca starch 1. Marinate pork with gourmet powder, sugar, 1 tbsp. of soy sauce, cooking wine, pepper, sesame oil for 10 minutes 2. Place wok on high heat and add 3 tablespoonful of peanut oil, brown ginger and cook for a minute. Then add cauliflower, carrots, celery, salt and cup water. Stir and cover with a lid. Cook on high heat for 5 minutes. Remove to a plate when done. 3. Place 2 tbsp. of oil in a hot wok and brown garlic. Add pork and stir fry for 3 to 5 minutes until pork is done. Add starch solution, tapioca starch, tbsp. soy sauce and cup water. Bring to a boil and return vegetables. Stir well and serve hot.

Alf & Barbara's Shortbread Cookies 1 lb. butter 1 cup icing sugar (scant) 1 cup cornstarch (scant) 3 cups flour Knead mixture until it is soft and fluffy. Bake in preheated oven at 300 F to 325 F for 10 to 12 minutes or until they are golden brown.

Alfs Boiled Raisin Cookies 1 cup water 2 cups raisins (washed) Boil 5 minutes, let stand. 1 cup butter 2 cups brown sugar 3 eggs 1 tsp. vanilla 1 cup walnuts (finely chopped) 1 tsp. baking powder 1 tsp. baking soda 4 cups flour (sifted) 1 tsp. salt 1 tsp. nutmeg 1 tsp. cloves 1 tsp. cinnamon Mix ingredients to a creamed mixture. Drop from a teaspoon on to a cookie sheet. Bake 12 to 15 minutes at 350F.

Alf's Oatmeal Cookies 1 cup butter 1 cup sugar 2 eggs 1 tsp. vanilla 1 cups flour 1 tsp. baking powder tsp. salt tsp. cinnamon 2 cups chocolate chips 1 cups rolled oats Cream together the butter and sugar. Beat in eggs and vanilla. Combine flour, baking powder, salt and cinnamon and then stir into the first mixture. Add chocolate chips and rolled oats. Drop from a tablespoon onto an un-greased cookie sheet. Bake in a preheated oven at 375 F for 12 to 14 minutes. This makes about four dozen cookies.

Alf's Pecan Tarts Cream 4 tbsp. butter cup brown sugar (well packed) Add cup heavy syrup 2 eggs tsp. vanilla Pinch of salt cup pecans or walnuts cup raisins Add 3 or 4 raisins to each unbaked tart shell. Sprinkle with well chopped nuts and cover with syrup mixture. Cook at 400F for 8 minutes then turn down to 350F until done.

Alf's Soft Ginger Cookies 1 cups brown sugar 4 cups flour 2 tbsp. ginger 1 tbsp. soda Sift all together and work in the following: 1 cup butter 1 cup molasses or syrup 3 eggs Drop by spoonful in sugar. Place on a greased and floured cookie sheet. Bake at 400 F for 8 to 10 minutes.

Almond Cookies 1 cup butter 5 tbsp. icing sugar 2 cups all purpose flour tsp. salt 2 cups ground almonds 1 tsp. vanilla Preheat oven to 325F. Blanch almonds and dry thoroughly. Put through meat grinder. Sift, then measure flour, add salt and sift again. Cream the butter until soft and fluffy. Add icing sugar, flour, vanilla and almonds. Roll into small balls. Bake on un-greased cookie sheet for 20 minutes. While warm, roll in icing sugar

Angel Cookies 1 cup butter cup white sugar cup brown sugar 1 tsp. cream tarter 1 tsp. soda Dash of salt 2 cups flour Mix first 7 ingredients together then add tsp. almond flavoring and cup chopped almonds.(optional) Bake at 350F for 10 to 12 minutes. Makes about 40 cookies.

Barbaras Chocolate Chip Cookies Cream together: cup butter cup brown sugar (firmly packed) cup granulated sugar 1 tsp. vanilla Beat in: 1 egg Combine and then stir in: 1 cup flour tsp. baking soda tsp. salt Stir in: cup chocolate chips cup finely chopped nuts Drop from a teaspoon onto a greased cookie sheet. Bake in a preheated oven at 375 F for 10 to 12 minutes. Makes about 3 dozen.

Barbaras Butter Tarts 4 tbsp. butter cup brown sugar cup syrup 2 eggs tsp. vanilla Pinch of salt cup raisins Cream butter and sugar, then mix in syrup, eggs, vanilla and salt. Drop 3 or 4 raisins into unbaked tart shells. Cover with syrup mixture. Do not over fill. Bake at 400 F for 8 minutes then turn down to 350 F until done.

Barbara's Christmas Fruit Drops 2 lbs. dates (or a few less) 8 oz. can red cherries 8 oz. can green cherries 8 oz. candied pineapple (4 rings) 8 oz. almonds 8 oz. Brazil nuts 2 cups all purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 cup butter 1 cups sugar 2 eggs (beaten) 1 tsp. vanilla Branch almonds, skin and chop coarsely. Spread thinly on cookie sheet and toast until golden in a slow oven (225 F). Chop Brazil nuts, chop dates in chunks, cut cherries in quarters and slice pineapple in slivers. Preheat oven to 400 F. Sift and measure flour, add soda, salt, and cinnamon. Cream butter and sugar, and then add beaten eggs and vanilla. Mix in flour a little at a time beating to blend. Stir in fruit and nuts. Drop dough from a teaspoon onto an un-greased cookie sheet. Bake 10 to 12 minutes, remove from pan and cool on rack. Don't over cook. Makes about 16 dozen small cookies.

Barbara's Jam Tarts Line tart tins with pie pastry. Put tsp. strawberry jam in each. Top with 1 tsp. of the following mixture. cups white sugar cup butter 2 eggs (well beaten) cups Robin Hood rice flour tsp. almond extract Pinch of salt Cream butter and sugar, add eggs, blend in flour, almond extract and salt. Bake at 375F for 25 minutes.

Barbara's Thimble Cookies 1 cup butter cup brown sugar 2 eggs (separated) 2 cups flour (sifted) 1 tsp. vanilla 1 cups walnuts (finely chopped) Strawberry jam Preheat oven to 300F. Sift and then measure flour. Cream butter, add sugar and egg yolks. Beat well. Add flour and vanilla. Chill for 30 minutes. Form dough into small balls, dip in slightly beaten egg whites and then roll in finely chopped nuts. Place on a greased baking sheet, make a depression in the center of each ball with a thimble. Bake 10 minutes. Remove from oven and make depression again. Bake another 10 minutes, while warm fill center with jam.

Bavarian Apple Tarts Best made in a spring formed pan. cup margarine 1 cup flour cup white sugar tsp. vanilla Mix the above together and place in the pan. Make edges sort of scalloped. 1 8 oz. package of soft Philadelphia cream cheese cup white sugar 1 egg 1 tsp. vanilla Mix the above together and pour onto the first mixture in the pan. cup white sugar tsp. cinnamon 4 fresh cooking apples (peeled & sliced) Toss apples in cinnamon and sugar, place in pan on top of second mixture. Cover apples with cup almonds. Bake at 450F for 15 minutes of until done.

Butter Horn Cookies 1 cup butter (creamed) cup white sugar tsp. baking powder 2 cups flour tsp. salt 1 cup almonds (finely ground) 2 tbsp. water 1 tsp. almond flavoring Mix and roll out. Cut into any shape. Bake in a fairly hot oven. Roll in fine sugar while warm.

Carrot Cookies 1 cup shortening (soft) cup sugar 2 eggs 1 cup carrots (Cooked & mashed) 2 cups flour 2 tsp. baking powder tsp. salt cup coconut (shredded) Preheat oven to 400 F. Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoonful onto a lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Remove from baking sheet immediately. Allow to cool. Frost with orange butter icing. Orange Butter Icing 3 tbsp. butter (soft) 1 cups icing sugar 2 tsp. grated orange peel 1 tbsp. orange juice Blend butter and sugar. Stir in orange peel and juice. Beat until frosting is smooth.

Cherry Snowballs 1 cup butter 2 cups flour cup icing sugar tsp. salt 1 cup almonds (finely chopped) 1 tsp. vanilla 1 package glazed cherries

Put a small amount of mixture in palm of hand and flatten out. Put cherry in center and roll it around into a ball. Bake at 350 F for 30 minutes. When still warm, roll in sugar.

Cherry Almond Fingers 1 cups all purpose flour (sifted) tsp. salt tsp. blue ribbon mace cup brown sugar cup butter tsp. vanilla Topping cup sweetened condensed milk cup blanched almonds (halved) cup glazed cherries (sliced) cup coconut cup sultana raisins tsp. almond extract Grease an 8 x 8" pan. Sift and measure flour, add salt and mace. Sift together. Cream butter and gradually blend in brown sugar and vanilla. Add sifted dry ingredients, mixture well. Press into pan. Bake in oven at 325 F for 15 minutes until lightly browned. Cover the raisins with boiling water, let stand for 5 minutes. Drain and dry. Mix the raisins, cherries, almonds and coconut together. Combine with the condensed milk and almond extract. Spread over the cooked crust and return to oven. Bake for hour. Cool in pan and cut into fingers. If desired, frost with lemon butter icing before cutting.

Cinnamon Twist 5 cups flour 1 lb. margarine 2 tsp. baking powder 2 eggs

1 cup milk Mix ingredients and let stand for hour. Divide into 10 balls. Roll each ball as for pie. Twist, instead of rolling dough on flour, use these ingredients, 1 cups white sugar, 6 tsp. cinnamon. Mix together and use about 4 tsp. for each ball. Cut into 8 pieces, roll up and put in greased pan. Bake for 20 minutes at 375F.

Chocolate Drops 1 cups flour cup butter 1 cup sugar 1 egg 2 oz. melted unsweetened chocolate cup buttermilk 1 tsp. vanilla tsp. soda tsp. salt 1 cup chopped nuts Mix thoroughly butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Cover and chill for1 hour. Preheat oven to 400 F. Drop dough by teaspoonful onto un-greased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched. Remove immediately from baking sheet. Allow to cool. Frost with vanilla butter icing. Vanilla Butter Icing Blend cup soft butter and 2 cups confectioners sugar. Stir in 1 teaspoon vanilla and 2 tablespoons light cream.

Cocoa Quickies cup of sweet milk cup butter 1 cups white sugar 6 tbsp. cocoa

Bring to boil and remove from stove. Add 3 to 3 cups of rolled oats 1 to 1 cups coconut Mix well, put on stove and bring back to a boil. Remove from stove and drop from spoon onto wax paper.

Cracker Jack Cookies 1 cup margarine 1 cup white sugar 2 tsp. vanilla 1 tsp. baking powder 2 cups rolled oats 2 cups Rice Krispies 1 cup brown sugar 2 eggs 1 cups all purpose flour 1 tsp. baking soda 1 cup coconut Cream margarine well and blend in sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda together and stir into the mixture. Stir in oatmeal and coconut. Add Rice Krispies last. Drop cookies onto a lightly greased cookie sheet. Bake at 350 F for 10 to 12 minutes.

Danish Cookies Measure and sift together: 2 cups flour (sifted) 1 tsp. baking soda tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg Add: 1 cup uncooked rolled oats Beat together until light and fluffy:

cup shortening 1 cup brown sugar (packed) 2 eggs cups applesauce Add dry ingredients to wet ingredients, stir in 1 cup chopped walnuts and 1 cup chopped fruit. Drop from teaspoon onto greased cookie sheet. Bake at 375 F for 12 minutes. Let cool. Makes about 3 dozen.

Barbaras Filled Oatmeal Cookies cup white sugar 1 cup shortening 2 cups flour 2 cups oatmeal cup buttermilk 1 tsp. soda (dissolved in buttermilk) Cream shortening and sugar until well blended. Add the sifted flour alternating with the buttermilk in which the soda has been dissolved. Work in oatmeal until dough is stiff enough to roll. Roll very thin on floured board, cut with round cookie cutter. Place on greased baking sheet. Bake at 375 F. Filling for Cookies Mix a good cup of chopped dates, 2 tbsp. brown sugar, 1 tbsp. cinnamon and enough water to make a soft paste. Simmer on stove until it makes a soft paste. Place between your cookies.

Mars Bar Squares 3 Mars bars 3 oz. margarine 3 cups Rice Krispies Cut mars bars in small pieces. Melt along with the margarine. Stir in Rice Krispies and press into baking pan. Let stand for 1 hour to set and cool. Apply icing when cold.

Barbaras Rum Raisin Cookies 1 cup raisins cup rum Boil 5 minutes and let stand. cup butter 1 cup brown sugar 2 eggs tsp. vanilla tsp. baking powder tsp. baking soda 2 cups flour (sifted) tsp. salt tsp. nutmeg tsp. cinnamon tsp. cloves tsp. rum extract Cream together the butter and sugar. Sift dry ingredients and add with beaten eggs a little at a time. Add vanilla and raisins. Drop by teaspoon onto cookie sheet. Bake at 350 F for 12 to 15 minutes.

Barbaras Sugar Cookies 2 cups flour tsp. salt cup margarine 1 tsp. vanilla

2 eggs 1 tsp. baking powder tsp. nutmeg 1 cup sugar Mix all ingredients together. Chill for 2 hours. Drop by teaspoon onto greased cookie sheet. Bake at 375 F for 8 to 10 minutes.

Scotch Oatmeal Cookies 1 cup flour (not sifted) 1 tsp. baking powder tsp. baking soda tsp. salt cup butter (softened) cup brown sugar (firmly packed) 1 egg tbsp. water cup rolled oats 1 cup butterscotch chips tsp. orange extract Preheat oven to 375F. In small bowl, combine flour, baking powder, baking soda and salt, set aside. In large bowl combine butter, brown sugar, egg and water, beat until creamy. Gradually add flour mixture. Stir in oats, chips and orange extract. Drop from teaspoon onto floured cookie sheet. Bake at 350 F for 10 to 12 minutes.

Toasted Almond Meringues 2 egg whites 1 cup brown sugar tsp. baking powder lb. almonds 1 tsp. butter tsp. salt 1 tsp. vanilla

Blanch almonds. Place on pie plate and sprinkle with salt. Dot with butter. Brown in oven at 350 F and then allow to cool. Preheat oven to 200F. Beat egg whites, sugar and baking powder in top of double boiler. Place over boiling water on medium heat and beat with egg beater for 5 minutes. Remove from boiling water, add vanilla and toasted almonds. Drop from teaspoon onto greased baking sheet. Bake 40 to 50 minutes until delicately browned.

Walnut Crescent Cookies 1 cup soft butter cup icing sugar 1 cups flour (sifted) 1 cup nuts (finely chopped) 2 tsp. vanilla Mix and drop from teaspoon onto a greased and floured cookie sheet. Bake at 375 F for 12 to 15 minutes. Roll in icing sugar while hot. Do this 2 or 3 times.

Alf & Barbara's Lemon Pudding 1 cups sugar 5 tbsp. flour 1 lemon (rind and juice) 1 tbsp. butter 3 egg yolks (save the whites) 1 cups milk Whites of the 3 eggs (beaten stiff) Mix all ingredients together except the egg whites. Beat whites stiff then fold into the rest of the ingredients. Put in casserole dish and set in a pan of hot water. Cook at 400 F for to 1 hour or until firm.

Alfs Apple Crow's Nest 4 tart apples (pared, cored & sliced) 1 tbsp. butter cup sugar 2 tsp. cinnamon 1 cup flour 2 tsp. baking powder tsp. salt 3 tbsp. shortening

cup milk Arrange apples in greased pie tin and dot with butter. Sprinkle with 1 tbsp. sugar and 1 tsp. cinnamon. Sift flour, baking powder, salt and cup sugar together twice. Cut in shortening with a knife. Add enough milk gradually to make soft dough. Spread over apples. Bake in hot oven, 400 F until apples are tender, about 25 minutes. Turn out upside down onto another pie plate. Mix remaining sugar and cinnamon and sprinkle over apples. Serve hot with whipped cream.

Alf's English Trifle 1 sponge cake 1 14 oz. can of peaches 1 14 oz. can of pears 1 14 oz. can of pineapple or 1 cup strawberries (cut in quarters) 1 package of vanilla pudding powder 2 cups real whipping cream or package of dream whip Cherries Drain the fruit. Use a 9 x 9 x 4" deep bowl. Cover the bottom of the bowl with the vanilla pudding topped with small pieces of peach, pear and strawberry. Place part of the sponge cake on top. Repeat 3 or 4 times, topping the last layer with whipping cream decorated with cherries.

Alf's Quick Raisins Pudding 1 cup Robin Hood flour 2 tsp. baking powder 2 tsp. sugar 2 tbsp. shortening tsp. salt 1 cup raisins (washed) cup milk 1 cup boiling water

1 tbsp. butter Grease casserole dish. Sift flour, salt, sugar, and baking powder into mixing bowl. Cut shortening into dry ingredients until mealy. Add raisins and mix. Add milk and mix lightly with a fork. Put in dish. Mix brown sugar, butter and boiling water. Pour over batter. Bake in oven at 375 F for 30 minutes.

Apple Crisp 5 cups apples (peeled & cut) or blueberries cup sugar Mix apples and sugar together. 1 cup oatmeal 1 cup flour cup butter 1 cup brown sugar tsp. salt tsp. soda tsp. baking powder Spray 9 x 9 x 3" pan with Pam. Place half of the oatmeal mixture in the bottom of the pan. Place the apples on top and cover with the remainder of the oatmeal mixture. Bake at 375 F for 30 minutes.

Barbara's Bread Pudding 2 eggs cup brown sugar tsp. salt 1 tsp. cinnamon 2 cups hot milk 1 tbsp. butter 2 cups bread (cubed and buttered)

1 tsp. vanilla cup raisins (washed) Beat eggs well. Add sugar, salt, spices, milk and beat until very smooth. Add butter, bread, raisins and vanilla. Pour into buttered baking dish. Cook at 325 F for 45 minutes. Serves 8.

Baked Blueberry Pudding Cake with Lemon Sauce Pudding 2 cups flour 1 cups sugar 2 tsp. baking powder tsp. nutmeg tsp. salt tsp. grated lemon peel cup butter (softened) 2 eggs cup milk 2 cups blueberries Lemon Sauce to cup sugar 1 tbsp. cornstarch tsp. salt cup cold water cup boiling water 1 egg yolk 2 or 3 tbsp. lemon juice 1 tsp. grated lemon peel 2 tbsp. butter Make pudding by combining flour, sugar, baking powder, nutmeg, salt and peel in a large bowl. Cut in butter with pastry blender until size of small peas. Add eggs and milk and mix on low speed for 3 minutes. Pour into a greased and floured 9 x 9 x 2"

pan. Top with blueberries. Bake at 350 F for 70 minutes or until tester inserted in center comes out clean. Make sauce by combining sugar, cornstarch and salt in saucepan. Stir in cold water and mix well. Gradually stir in boiling water, cook and stir over medium heat for 10 to 12 minutes or until clear and quite thick. Blend egg yolk with lemon juice and gradually stir into sauce. Stir in peel and butter. Serve warm pudding with sauce.

Barbara's English Plum Pudding 1 lb. bread crumbs (4 cups) (very fine) 2 lbs. raisins (washed) 2 lbs. suet 1 lb. white sugar 2 lbs. currants (washed) lb. candied peel (or fruit cake mix) 1 lb. flour 16 eggs 2 lemons (rind and juice) 2 tsp. nutmeg tsp. salt 2 tbsp. allspice 4 glasses brandy (4 cups) (fruit juice if desired) The bread crumbs must be finely grated and the suet finely grated. (These are usually available in the stores.) The eggs should be well beaten until lemon colored and fluffy. Mix all ingredients together thoroughly adding the eggs last. Boil 6 hours in floured cloth. I put mine in ovenware bowls smoothed even with the rim and covered with a floured cloth tied securely. After cooling the puddings can be frozen and steamed for 2 hours prior to serving. * This is one of Fran Murray's original recipes, brought over from England and past down to her daughter (Barbara Craven) and Mum has past it on to me.

Black Forest Pudding 1 package of chocolate pudding or chocolate pie filling 3 cups of light cream 1 to 1 cups strawberry jam 3 to 4 bananas 2 cups prepared dream whip A few walnuts (chopped) cup dark rum Prepare pudding or pie filling mixture as directed on package. Substitute milk for light cream. Cover with plastic wrap and chill. When chilled arrange as follows in the bottom of a glass trifle bowl. Add of the chocolate pudding. Cover with banana slices and then another of the pudding. Cover with a mixture of the strawberry jam and rum. Add another layer of pudding and banana slices topped off with the last pudding topped with dream whip. Sprinkle with chopped walnuts. Chill 2 hours.

Fruit Crumble 6 oz. flour 3 oz. Margarine 3 oz. sugar Peaches

Cove the bottom of an oven proof dish with sweetened peaches. Rub fat into the flour until it resembles bread crumbs. Add sugar and mix thoroughly with a knife, spread over fruit. Smooth the surface. Bake in a moderate oven at 375 F for 30 minutes or until top is golden brown.

Cranberry, Rhubarb, Strawberry Dessert 1 cups flour cup rolled oats cup brown sugar (packed) 2 tsp. baking powder Pinch of salt cup margarine 1 egg (beaten) cup milk 6 cups rhubarb (washed and thinly sliced) 2 cups cranberries (sweetened and diced) 1 - 85g strawberry jell-o powder Combine first 5 ingredients in a bowl. Cut in margarine until crumbly. Add egg and milk, stirring until moistened. Spread evenly in 13 x 9" baking dish that has been sprayed with Pam. Combine rhubarb and cranberries and sprinkle evenly over the cake. Sprinkle strawberry jell-o powder over fruit and then cover with topping. Bake at 350 F for 1 hour. Topping 6 tbsp. canola oil 1 cups white sugar cup rolled oats cup flour 1 tsp. cinnamon

Mix together and sprinkle on top of fruit.

Layered Banana Pudding cup flour cup brown sugar (packed) 2 egg yolks (beaten) 2 tbsp. butter 1 tsp. vanilla 2 cups milk 1 cup whipped cream 4 to 6 bananas A few walnuts (chopped) In saucepan combined flour, sugar, and stir in milk. Cook over medium heat until thick. Gradually stir 1 cup hot mixture into the egg yolks and return to pan. Cook slowly for 2 minutes. Remove from heat, stir in butter and vanilla. When cool fold in cream and layer with bananas and chopped walnuts.

Barbaras Rice Pudding cup sugar cup minute rice 3 cups milk tsp. salt

1 tsp. vanilla 1/8 tsp. nutmeg 1 tbsp. butter Combine all ingredients in a saucepan and bring to a boil, turn down to a medium heat and cook for 30 minutes. Remove from heat, beat 1 egg yolk slightly and add a small amount of rice mixture to egg, stir well and return to pan. Bring back to boiling. Serve hot or cold. Raisins may be added if you desire. * This is one of Fran Murray's original recipes, brought over from England and past down to her daughter (Barbara Craven) and Mum has past it on to us.

Rhubarb Oatmeal Crumble Filling 2 lbs. fresh rhubarb (cut into 1" pieces) 1 cup sugar cup flour 1 tsp. grated orange peel tsp. salt Topping cup rolled oats cup butter cup flour cup sugar 1 cup heavy cream or whipping cream Preheat oven to 400 F. Prepare filling in a shallow casserole dish, mixing rhubarb, sugar, flour, orange peel, and salt. Set aside. Prepare topping in a saucepan, cook oats stirring frequently until lightly browned. Add butter and stir until melted. Remove from heat, stir in flour and sugar until mixture becomes crumbly. Sprinkle over rhubarb. Bake 30 minutes or until mixture is hot and bubbly. Serve with whipping cream.

Rhubarb Pudding Place 4 cups of rhubarb in an 8 x 8 x 3" pan. Add 1 cup white sugar and 1 tsp. orange rind. Cover with the following mixture. 1 cup rolled oats cup flour cup brown sugar cup melted butter Bake at 375 F for 50 minutes.

Rum Nut Bars 2 cups all purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon tsp. salt cup margarine (softened) cup sugar cup dark corn syrup 2 eggs 1 cup applesauce 1 tbsp. grated orange rind cup walnuts (chopped) cup dark rum Sift flour, soda, cinnamon and salt onto wax paper. Beat margarine and sugar in bowl with a mixer at high speed until light and fluffy. Beat in corn syrup and eggs until well blended. Reduce mixer speed to low, add flour, applesauce, orange rind, nuts and rum. Beat until blended. Pour into a greased 9 x 9" pan. Bake in oven at 350 F for 25 minutes or until a pin inserted in the center comes out clean. Cool on rack. Rum Glaze

2 cups icing sugar 2 tsp. dark rum 2 tbsp. butter Beat until creamy smooth.

Spiced Fruit Cake 2 tbsp. margarine cup water cup sugar tsp. grated lemon peel tsp. cinnamon tsp. ground cloves 2 tbsp. white wine 1 - 16 oz. can sliced peaches in heavy syrup (drained) 1 cup fresh cranberries 1 - 14 oz. can pears (sliced) 1 cup corn flakes (divided) In a small saucepan over medium heat melt butter. Stir in water, sugar, lemon peel, cinnamon and cloves. Reduce heat and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat. Stir in wine. Set aside to cool to room temperature. Preheat oven to 350 F. In large bowl combine fruit. Pour syrup over fruit and toss with cup of corn flakes. Place in casserole dish. Sprinkle with the remaining cup of corn flakes. Bake 15 minutes or until golden brown. Cool slightly on wire rack.

Alfs Barbecued Roast Beef Beef roast (round, sirloin tip, rump or hip.) Pierce roast several times with a fork before marinating 6 to 12 hours in the following marinate. tsp. Salt tsp. minced Garlic tsp. Thyme tsp. Pepper 1 small Onion (chopped) Combine the ingredients to make a paste. Mix with beer or red wine. Cooking Place roast on rack with a piece of fat on top or rub top with oil. Brush the roast with marinate mixture. Cook over indirect heat for 2 hours or until done.

Alfs Barbecued T-Bone Steak 2, 4 or 6 steaks 1 tbsp. Soya sauce 1 tbsp. H P sauce 1 tsp. Worcestershire sauce 1 tsp. Dijon mustard tsp. seasoning salt tsp. ginger tsp. celery salt Mix ingredients together in a flat dish. Add steaks to marinate for 30 minutes or longer. Heat frying pan to 450 F, add 2 tbsp. butter or oil and sears steaks on both sides, 1 to 2 minutes. Place steaks on barbecue and cook as desired.

Alfs Cabbage Rolls 4 cabbages (frozen for a week) 4 lbs. ground beef 2 lbs. ground pork 2 cups uncooked rice 4 onions (chopped) 4 tsp. sugar 4 tsp. salt 1 tsp. pepper tsp. seasoning salt 4 tsp. sesame oil Soya sauce to taste 2 cups course buckwheat Cabbage should be frozen for a week then thaw and peel leaves. Mix thoroughly the beef, pork and onions. Boil rice and add to mixture. Add the remaining ingredients to the meat mixture. Roll a portion of the meat/rice mixture in a cabbage leaf and pin together with a toothpick. Repeat until all the mixture is used up. Lay the rolls in a greased baking dish, drop dots of butter onto the cabbage rolls and add 1 cup of water. Bake in a 350 F oven for 40 minutes, turn rolls and cover the cabbage rolls with tomato soup or sauce and bake for another 20 minutes. Cabbage rolls can be frozen. Alfs Delicious Meatballs

10 lbs. ground beef 3 eggs (lightly beaten) cup parsley (minced) 1 tsp. poultry spice 1 tsp. barbecue spice 3 cups alpha milk 20 tbsp. minced onion (or 1 real large onion) 5 cups cornflakes (crumbled) tsp. seasoning salt tsp. black pepper 1 tsp. salt or to taste 1 cup port wine Mix all ingredients together, roll into small balls. Place on a cookie sheet and cook for 45 minutes at 350 F in the oven. You can serve the meatballs in a hot tomato sauce, mushroom soup or serve with spaghetti.

Alfs Chicken Cordon Blue 2 chicken breasts (boned, skinned & halved) 4 to 8 thin slices of boiled ham (2" by 2" squares) 4 to 8 slices of Mozzarella, Swiss or Parmesan cheese 2 tbsp. butter or margarine 1 cup chicken coating or fine bread crumbs tsp. seasoning salt tsp. pepper tsp. paprika tsp. poultry seasoning Cut chicken breasts in half, pound meat into 3" by 3" squares and " thick. In three bowls put flour in one, egg in one, chicken coating in the other. Mix all seasonings together in a small dish. Place a slice of cheese, a slice of ham on a piece of breast. Sprinkle with a little seasoning and melted butter. Then place another slice of cheese and another piece of chicken on top making a sandwich. Brush butter on the outside of breast, sprinkle with seasoning and press around with a folk. Roll in flour, dip in beaten egg and coat with chicken coating. Let rest 20 minutes and then roll in flour, dip in beaten egg and put in chicken mixture again to give a double coating. Let stand 10 minutes. Heat a frying pan to 360 F, add cup butter and cup oil to the pan. Fry chicken until golden brown. Serve hot.

Alfs Dressing for Chicken or Turkey 2 cups of bread (cubed) cup of onion (fried) cup celery (chopped fine) tsp. poultry seasoning tsp. seasoning salt cup butter Salt and pepper to taste In frying pan, put butter and onions and celery. Cook slowly until onions are golden brown. Combine the bread crumbs and seasoning in a bowl. Add onion and celery, mix well. Pack lightly into the bird. Skewer the slit with poultry pins or sew the slit using a darning needle and coarse white thread.

Alfs Deep Fried Chicken Wings 9 Chicken Wings (cut in half) 3 tbsp. China Lily Soya Sauce 1 tsp. Brown Sugar 1 tsp. Salt 3 tbsp. Cooking Wine tsp. Pepper 1 tsp. Poultry Spice 1 tsp. Fried Chicken Seasoning tsp. Gourmet Powder Mix all ingredients together and marinate chicken wings in the mixture for 1 to 2 hours. Stir occasionally. In a Wok heat approximately 6 cups of oil until smoking hot. Place chicken wings in oil and deep fry until brown. Takes about 15 to 20 minutes.

Alfs Irish Stew

1 lbs. beef chuck or lamb if desired. 1 10 oz. can beef broth 1 tsp. mint 1 tsp. salt tsp. pepper 2 cups boiling water 12 small potatoes (halved) 12 small onions (quartered) 6 small carrots (diced) 1 small turnip (diced) Cut meat into " cubes, cook in frying pan with 4 tbsp. of oil for 10 to 15 minutes until meat is brown. Put onions, carrots, turnip, beef broth and beef in a large pot with 2 cups boiling water, add mint and salt and pepper. Let simmer for 1 hour add more liquid if needed. Add potatoes and simmer another hour or until done. Sprinkle with parsley. Serve with Irish soda bread.

Alfs Lemon Chicken 2 chicken breasts (boned, skinned & separated into 4 pieces) 1 tbsp. light soy sauce tsp. salt Dash of pepper 1 tbsp. tapioca starch tsp. gourmet powder 1 cup flour tsp. baking powder 1 egg (beaten) 1 cup water 1 tbsp. white vinegar 3 tbsp. white sugar tsp. lemon extract 6 to 8 slices of fresh lemon Marinate chicken breasts with gourmet powder, pepper, salt and soy sauce for 1 hour.

Prepare batter mix with flour, baking powder, egg and water. Dip chicken into the mixture and deep fry at 400 F for 5 to 10 minutes until golden brown. While chicken is cooking, use a sauce pan to prepare the lemon sauce with vinegar, sugar, lemon extract and fresh lemon slices. Cook over medium heat until boiling. Stir continually while cooking. To give a golden color, add a few drops of yellow food coloring. Cut chicken into bite size pieces. Pour lemon sauce on top and serve hot. One of Dads favorite Chinese Recipes!

Alfs Mock Duck Filling 1 to 2 lbs. ground beef (can be beef & pork) 1 cups bread crumbs 2 eggs (beaten) 1 cup minute rice (cooked) cup celery (chopped) cup green onions (chopped) cup green pepper (chopped) cup mushrooms (chopped) tsp. seasoning salt cup parsley tsp. poultry seasoning tsp. chili powder tsp. ginger tsp. garlic powder tsp. pepper Salt to taste Mix all ingredients together. Cut vegetable marrow lengthwise. Clean out center and stuff with the filling mixture. Cover each half with tinfoil and place

in a roaster pan with a little water. Cook on the oven rack at 350 F for 1 to 1 hours or until done.

Alf's Baked Stuffed Tenderloin Bread dressing: 2 cups bread (cut in soft cubes) cup onion (fried) cup celery (finely chopped) cup chicken (cut in cubes) tsp. poultry seasoning Egg to hold mixture together Select 2 pork tenderloins of equal size and have them split lengthwise and flattened. Trim and wipe the meat with vinegar and pat dry. This will remove bacteria. Place dressing on one piece of meat, lay the other on top. Fasten the meat together with metal skewer. Season outside. Place 3 or 4 slices of bacon on the top. Place on a rack in an open roasting pan and roast in slow oven at 325 F for 1 to 2 hours.

Alfs Spiced Chicken Wings 12 Chicken Wings (cut in half) 2 tbsp. China Lily Soya Sauce 1 tbsp. Sugar 1 tsp. 5 Spice Powder 2 tbsp. Wine 4 slices Ginger 1 tbsp. Cornstarch 1 tsp. Poultry Spice cup Water tsp. Gourmet Powder 1 drop Sesame Oil 1 - In a hot Wok, heat approximately 3 tbsp. of vegetable oil until smoking begins to rise. Add ginger to brown for a minute. 2 - Add chicken wings, stir-fry for a minute. Add wine, gourmet powder, spices, sugar, 2-tbsp. Soya sauce and cup water. Stir to mix.

3 Cover Wok with lid and cook using medium high heat for 20 to 30 minutes. Stir occasionally to make sure the juice has not dried up. 4 Combine Cornstarch, 1 tsp. Soya sauce, sesame oil and cup water to form starch solution. Add to Wok. Stir continuously and bring to a boil. Serve Hot

Alf's Barbecued Spicy Chicken Wings Coat chicken wings with my own coating by placing the coating mix and a few chicken wings in a plastic bag and shake well. Repeat until all the wings have been coated. Put in frying pan at 350 F with about a cup of butter. Cook until golden brown on both sides, 30 to 40 minutes. Remove from frying pan and while still hot, sprinkle with a little cayenne or my own barbecue sauce.

Alfs Superb Lasagna 2 lbs. ground beef 1 package of onion soup mix 4 medium onions (chopped) 30 oz. tomato sauce 1 cups water lbs. mozzarella cheese tsp. seasoning salt tsp. oregano tsp. celery salt tsp. pepper Salt to taste 6 oz. lasagna noodles (approximately) Brown ground beef, fry onions and add to beef. Add soup mix, tomato sauce, and water. Let simmer for 15 minutes. Cook lasagna noodles as directed on package and cool in water. Layer lasagna, meat sauce and mozzarella cheese,

and then repeat with two more layers. Bake for 20 to 30 minutes at 400 F. Serves 8. Alfs Veal Cordon Blue 1 to 2 lbs. veal cutlets (pounded) 4 to 6 narrow slices of Swiss or Gouda cheese 4 to 6 narrow slices ham or chipped beef 2 eggs tsp. salt cup butter 2 cups bread crumbs (approximately) The veal cutlets must be pounded until it is twice the size and not more than a " thick. Cut into 4 oblong 4" by 6 " pieces. Cover half of each piece with a slice of cheese, top with ham or beef and fold half over to cover, making a turnover, press down hard. Beat eggs with salt and seasoning salt in shallow bowl, spread bread crumbs on plate. Dip veal turnover in egg and then in bread crumbs; repeat. Let rest on a plate for an hour to set and firm up. At mealtime melt butter in large frying pan at 360 F and saut brown on one side, turnover and brown on the other side. Reduce heat and cook 5 minutes, veal is very tender and does not require a long time to cook. The cheese inside will melt during cooking. Serve at once.

Alfs Honey Chicken 1 chicken (about 2 to 3 lbs.) Sauce 1 tbsp. oyster sauce 2 tsp. Soya sauce Salt to taste 1 tsp. sugar tsp. Chinese five spice powder 1 tbsp. vegetable oil 1 tsp. seasoning salt 2 tbsp. sherry wine

1 garlic clove (crushed) 4 tbsp. liquid honey (for basting) Wash and dry the chicken inside and out. Wipe thoroughly with vinegar and pat dry to remove bacteria. Combine all ingredients with 2 tbsp. of honey, mix well. Rub into flesh of chicken, coating the inside and outside of the bird. Let marinate for 1 hour. Place the chicken in a baking pan lined with foil and place on the oven rack. Bake in preheated oven at 350 F, breast side up until the chicken is brown, 30 to 40 minutes. Brush chicken with the remaining honey and then turn chicken breast side down. Brush the back with the remaining honey. Continue to bake another 30 minutes or until done.

Alf's Banquet Pork Chops 24 pork loin or rib chops (1" thick) 2 cups water 1 cup celery (chopped) cup onion (finely chopped) cup butter or margarine 2 7oz. packages herb seasoning stuffing 2 16 oz. cans cream style corn 3 green peppers (cut into 24 rings) Preheat oven to 350 F. In each of the 4 un-greased baking dishes (13 x 9 x 2 inches) arrange 6 pork chops. Add cup water to each dish. Bake uncovered for 45 minutes.

In Dutch oven, cook and stir celery and onion in butter until tender. Stir in herb seasoning stuffing and cream style corn. Spoon half of mixture onto each dish of chops. Place green pepper rings on top. Bake uncovered for 30 minutes. 24 servings.

Alf's Barbecued Pork Chops in Apple Sauce 1 tbsp. gourmet powder cup honey 2 tbsp. Soya sauce 2 tsp. sesame oil 2 tbsp. Hoi sin paste 3 tbsp. cooking wine 2 tbsp. H.P. sauce cup apple sauce tsp. garlic powder Mix all ingredients together. Marinate chops in mixture for 30 minutes or longer. Heat frying pan to 400 F, add 2 tbsp. of butter and sear chops for 2 minutes on both sides. Brush the chops again with apple sauce mixture on one side and put on the barbecue to cook. Brush with mixture again and cook on the opposite side. Serve hot, you may also serve with hot apple slices.

Alfs Barbecued Ribs 4 lb. Spare Ribs 1 tsp. Salt tsp. Pepper 1 cup Ketchup 1 tbsp. Worcestershire Sauce 1 tsp. Dry Mustard 3 tbsp. Vegetable Oil 1 cup of juice from canned peaches 1 cup of juice from sweet pickles 1 medium Onion (chopped) 2 tbsp. Brown Sugar tsp. Cayenne

Sprinkle ribs with salt, pepper and seasonings. Bake meaty side up at 400F for 30 minutes. Saut onions to golden brown. Combine all other ingredients in a large pan and bring to a boil. Pour onions and boiling mixture over the ribs. Bake at 350 F for 1 to 2 hours basting every hour.

Alf's Breaded Pork Chops 4 to 6 pork chops 4 tbsp. bread crumbs or yellow cornmeal 4 tbsp. whole wheat flour 2 tsp. salt 2 tsp. ground sage tsp. onion powder tsp. sugar tsp. paprika Shake all ingredients in plastic bag. Put pork chops in the bag and shake well. Bake on a rack in a shallow roasting pan in the oven at 425 F for 30 to 35 minutes or until done.

Alf's Chicken and Dumpling 2 to 3 chickens (cut up) 1 tbsp butter cup water tsp. poultry seasoning 1 can cream of chicken soup cup onions (sliced) cup carrots (sliced) cup peas 2 to 3 potatoes

tsp. salt Dash of pepper Wash the poultry inside and out with cool water and pat dry. Wipe with vinegar to kill bacteria. Sprinkle chicken with salt and pepper. Place in a frying pan a 360 F. When red juice starts to leave the chicken turn it over and brown the other side. Place chicken in a roaster, add water, poultry seasoning, onions, carrots and potatoes. Cover and put in oven at 350 F for 30 minutes. Stir in soup, add peas and cook another 10 to 15 minutes. Drop the dumplings from a spoon onto the stew. Cook uncovered 10 minutes. Cover and cook another 10 minutes. Dumplings 1 cup flour 2 tbsp. oil 1 tsp. baking powder tsp. salt 1 egg (beaten) 6 tbsp. milk Sift flour, salt, and baking powder into a bowl. Cut in the fat until it is the texture of meal. Add egg and milk to make sticky dough. Drop by spoonful on top of the chicken.

Alf's Chicken Pie 1 cups chicken (chopped) cup carrots (cooked & diced) cup corn 4 or 5 small onions (chopped & cooked) to cup milk can cream of chicken soup 1. Combine ingredients, pour into a casserole dish. Bake at 400 F for 10 minutes.

2. Prepare tea biscuits from recipe (Basic Tea Biscuits) using 1 cup of flour. (half recipe) 3. Place biscuits on top of hot mixture. Bake at 400 F for 30 minutes.

Alf's Chicken with Bacon Drippings 1 frying chicken (2 to 3 lbs. cut into pieces) 1 cup flour 1 tsp. barbecue spice 1 tsp. celery salt 1 tsp. poultry seasoning Bacon tsp. ginger 1 tsp. salt tsp. pepper Wash chicken with cool water and pat dry. Wipe chicken with vinegar to kill bacteria. Cut chicken into 8 pieces. Mix flour, spices, etc. together, put in bag along with chicken pieces and shake well. In a little water simmer back and neck for gravy. Heat frying pan to 360 F, put in cup bacon drippings and cup butter, place chicken pieces into hot oil and cook for 15 minutes or until it is brown on both sides. Take from frying pan and put in greased casserole dish with 1 to 2 tbsp. of water for moisture. Cover with lid. Bake in oven at 325 F for to 1 hour. Keep checking to be sure that it doesn't go dry. Serve it hot with rice and bacon strips.

Alf's Chili Supreme 3 lbs. beef 6 tbsp. butter 7 medium size onions (chopped) 6 celery stocks (chopped) 3 cups of canned stewed tomatoes 3 cups red kidney beans 1 tsp. salt tsp. cayenne

tsp. chili powder Fry ground beef in frying pan until no pink shows. Drain and put in a roaster. Fry onions and celery together in frying pan until onions are turning golden brown. Add to roaster along with beef and all the other ingredients. Cover and cook in oven at 350 F for 1 hour. Can be served with or over cooked rice.

Alf's Favorite Home Made Sausage To every seven pounds of minced meat - pork, beef, etc. add the following seasonings: 4 tbsp. salt 1 tbsp. sugar 1 tbsp. pepper 1 tbsp. sage tsp. ginger tsp. nutmeg Mix very thoroughly and then put it all through a meat grinder for the second time. This second mincing is important. It can then be put into casings or made into loaves or patties. I brown my casings well and place them in sterilized jars, cover with boiling soup stock and place in a canner for 1 hour after the water in the canner comes to a full boil.

Alf's Coating for Fried Chicken 1 cups flour 1 cup cornmeal 1 tbsp. chicken spice or seasoning 1 tbsp. barbecue spice 1 tbsp. seasoning salt 1 tbsp. marjoram 1 tbsp. oregano

1 tbsp. coriander spice 1 tbsp. paprika 1 tsp. cayenne 1 tsp. garlic powder 1 tsp. pepper 1 tbsp. poultry spice 1 tbsp. celery salt 1 tbsp. tarragon spice 1 tbsp. turmeric 1 tbsp. thyme 1 tbsp. ginger powder 1 tsp. chili powder 1 tsp. mustard 1 tsp. onion salt Salt to taste Place all ingredients in a bowl, mix well. Put in a plastic bag or jar. It will keep for 6 months.

Alf's Fried Chicken 2 Frying chickens (2 to 3 lbs. each) Wash chickens in