Traditional Lasagne

A forever favourite 

Traditional Lasagne
Serves 8
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Ingredients
Meat Sauce
  1. 1 1/2 lb. lean ground beef
  2. 1 cup diced onions
  3. 1 garlic clove, minced
  4. 1-19 oz. can Italian tomatoes
  5. 1-14 oz. can tomato sauce
  6. 1 – 5 1/2 oz. can tomato paste
  7. 1/2 cup red wine
  8. 2 Tbsp. Worcestershire sauce
  9. 1 tsp. sugar
  10. salt and pepper to taste
  11. 1 tsp. basil
  12. 1 tsp. oregano
  13. 8 lasagne noodles, cooked according to package directions
  14. 2 cups ricotta or cottage cheese
  15. 1 lb. sliced mozzarella cheese
  16. 1/2 cup grated Parmesan cheese
Instructions
  1. Brown beef, onions, and garlic. Drain off fat. Add tomatoes, tomato sauce, paste, wine, Worcestershire sauce, sugar and seasonings. Cover and simmer for 1 hour. In a 9″x13″ pan, layer 1/2 of the meat sauce, 1/2 of the noodles, 1/2 of the ricotta cheese and 1/2 of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan and bake at 350 F. for 40 minutes. Let sit for 10 minutes before serving. Serve with Caesar Salad (on the website). The meat sauce may be served over any cooked pasta.
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Patio Ribs

A great summer favourite

Patio Ribs
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Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
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Caesar Burgers

A burger above reproach

Caesar Burgers
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Ingredients
  1. 1 1/2 lbs. lean ground beef
  2. 1/4 cup freshly grated Parmesan cheese
  3. 2 Tbsp. lemon juice
  4. 1 Tbsp. anchovy paste
  5. 1 Tbsp. Worcestershire sauce
  6. 1 egg, beaten
  7. 1/4 tsp. pepper
  8. 2 Tbsp. olive oil
  9. 1 garlic clove, minced
  10. kaiser buns, halved
  11. lettuce
Instructions
  1. Combine beef, half of the Parmesan cheese, lemon juice, anchovy paste, Worcestershire sauce, egg and pepper. Shape into 4 patties about 3/4″ thick. Broil or grill. Combine oil and garlic, brush over cut side of buns. Grill until toasted. Sprinkle burgers with remaining cheese. Top each with lettuce and serve on buns. Seves 4.
Instructions
  1. Combine beef, half of the Parmesan cheese, lemon juice, anchovy paste, Worcestershire sauce, egg and pepper. Shape into 4 patties about 3/4″ thick. Broil or grill. Combine oil and garlic, brush over cut side of buns. Grill until toasted. Sprinkle burgers with remaining cheese. Top each with lettuce and serve on buns.
Notes
  1. Serves 4.
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Family Favourite Meatloaf

We are amazed at how often we are asked for good old meat loaf so here’s our favourite

Family Favorite Meatloaf
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Ingredients
  1. 1 lb. ground beef (500 g)
  2. 1/2 medium onion, chopped
  3. 1/2 cup milk (125 mL)
  4. 1 egg, beaten
  5. 8 crushed soda crackers
  6. salt & pepper to taste
Sauce
  1. 1/4 cup ketchup (60 mL)
  2. 1/4 cup water (60 mL)
  3. 1 tsp. dry mustard (5 mL)
  4. 1/2 cup brown sugar (125 mL)
Instructions
  1. Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the center of loaf. In a bowl combine ketchup, water, mustard and brown sugar. Pour over meat and bake at 350 F (180 C) for 1 hour; drain. Serve with baked potatoes and a green vegetable. Serves 4-6.
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Tourtiere With Mushroom Sauce

A Christmas eve tradition and a perfect gift. Save time and make it ahead and freeze

Tourtiere With Mushroom Sauce
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Ingredients
  1. Enough pastry for 3, 2-crust pies
  2. 1 1/2 lbs. lean ground pork 750g
  3. 1 1/2 lbs. lean ground beef 750g
  4. 1 1/2 cups finely chopped onion 375ml
  5. 1 tsp. thyme 5ml
  6. 1 tsp. sage 5ml
  7. 1 tsp. dry mustard 5ml
  8. 2 tsp. salt 10ml
  9. 1/2 cup chopped fresh parsley 125ml
  10. 2 garlic cloves, minced
  11. pepper to taste
  12. 1 cup water 250ml
  13. 1 cup bread crumbs 250ml
  14. or 2 cups (500 ml) mashed potatoes
  15. Mushroom Sauce
  16. 2 Tbsp. butter 30ml
  17. 3 cups sliced mushrooms 750ml
  18. 1/2 cup sliced onions 125ml
  19. 2 Tbsp. butter 30ml
  20. 2 tsp. flour 10ml
  21. 1 cup beef broth 250ml
  22. 1/2 cup dry red wine 125ml
Instructions
To Make Filling
  1. In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool. Spoon mixture into pastry-lined 9″ pie plates. Cover with top crusts, seal and flute edges. May be frozen at this point. Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells.
  2. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
  3. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
Instructions
  1. To Make Mushroom Sauce: Saute mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend flour and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.
Notes
  1. For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream.
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Ham Baked in Beer

Delicious

Ham Baked in Beer
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Ingredients
  1. 5 lb. ham 2.5 kg.
  2. 1 – 10 oz. can gingerale or 7-up 280 mL
  3. whole cloves
  4. 1 cup molasses 250 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 tsp. pepper 5 mL
  7. 1 cup beer 250 mL
Instructions
  1. Remove skin from ham and score fat diagonally into diamond design. Soak ham in gingerale for at least two hours to remove excess salt. Drain. Stud the top of ham with cloves. Place ham in the middle of a large piece of foil in a shallow roasting pan. Mix the molasses, mustard, pepper, and beer together and pour over ham. Cover completely with foil so juices don’t escape. Bake at 400F (200C) for 20 minutes per pound (40 minutes per kg). Delicious!
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