1. 2 Large Garlic Cloves, Chopped
  2. Salt & Pepper to Taste
  3. 1/3 Cup Olive Oil 75 ml
  4. 6 – 8 Roma Tomatoes, Coarsely Chopped
  5. Handful of Chopped Fresh Basil
  6. 24″ Baguette 61 cm
  7. Grated Provolone, Fontina or Mozzarella Cheese (optional)
  1. n a shallow bowl, combine garlic, salt, pepper and a few drops of oil. Mash with the back of a wodden spoon to make a paste. Stir in Olive oil. Add tomatoes and basil. Toss gently and set aside. Cut bread in half, lenghtwise. Brush each half with additional oil and place under a preheated broiler until golden brown. Spoon tomato mixture onto each half and drizzle with remaining oil. (If desired, sprinkle with grated cheese) Broil – watch carefully! Cut and serve immediately.
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A truly happy person is one who can enjoy the scenery on a detour.

God Made Chocolate and the Devil Threw the Calories In!


Chocolate Raspberry Torte
  1. Cake
  2. 2 cups all-purpose flour 500 mL
  3. 2 tsp baking soda 10 mL
  4. 1⁄2 tsp salt 2 mL
  5. 1⁄2 tsp baking powder 2 mL
  6. 3 squares (each 1 oz/30 g) 3
  7. unsweetened chocolate
  8. 1⁄2 cup butter 125 mL
  9. 2 cups brown sugar, packed 500 mL
  10. 3 eggs 3
  11. 11⁄2 tsp vanilla extract 7 mL
  12. 3⁄4 cup sour cream 175 mL
  13. 1⁄2 cup strong coffee 125 mL
  14. 1⁄2 cup coffee-flavored liqueur (Kahlúa) 125 mL
  15. Filling
  16. 1 cup whipping (35%) cream 250 mL
  17. 2 tbsp icing sugar 30 mL
  18. 1 jar (12 oz/341 mL) raspberry or 1 strawberry jam
  19. Frosting
  20. 11⁄2 cups chocolate chips 375 mL
  21. 3⁄4 cup sour cream 175 mL
  22. Pinch salt Pinch
  23. Chocolate curls
  24. Raspberries or strawberries
  1. Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
  2. Filling: Beat cream until it begins to thicken. Sprinkle in icing sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
  3. Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries. Serves 10 to 12.
  4. Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
  5. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
  1. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
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Bomb Shelter Croustades

These tasty mushroom filled ‘tarts’ come from the wife of the architect who designed Pierre Trudeau’s bombshelter!

Bomb Shelter Croustades
  1. 24 very thin slices of white bread
  2. 2 Tbsp. butter 30 mL
Mushroom Filling
  1. 3 Tbsp. onion, finely chopped 45 mL
  2. 1/2 lb. mushrooms, finely chopped 250 g
  3. 4 Tbsp. butter 60 mL
  4. 2 Tbsp. flour 30 mL
  5. 1 cup whipping cream 250 mL
  6. 3 Tbsp. dry white wine 45 mL
  7. 1/2 tsp. salt 2 mL
  8. pinch cayenne pepper
  9. 1 Tbsp. finely chopped parsley 15 mL
  10. 1 1/2 Tbsp. finely chopped green
  11. onion 22 mL
  12. 3 Tbsp. grated parmesan cheese 45 mL
  1. Croustades: Generously butter small muffin tins. Flatten bread with rolling pin and cut a 3″ round from each slice. Carefully fit these into the muffin tins. Bake at 400 deg.F for 10 minutes, or until rims are lightly browned. Remove from tins and cool (may be frozen at this point).
  2. Filling: In frying pan, melt butter, add onion and mushrooms. Stir and cook until all moisture is evaporated. Sprinkle with flour. Stir thoroughly. Add cream, stir constantly until it boils. Add wine, reduce heat and simmer a few minutes longer. Remove from heat, stir in salt, cayenne, parsley and green onion. Transfer to a bowl, cover and refrigerate until needed.
  3. To Serve: Preheat oven to 350 deg.F (180 deg.C). Spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven 10 minutes, then briefly under the broiler. Serves 8 delighted guests.
  1. These tasty mushroom filled 'tarts' come from the wife of the architect who designed Pierre Trudeau's bombshelter!
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 Book Reference – Grand Slam (Page: 48)

Artichoke Nibblers

A guaranteed hit at every gathering

Artichoke Nibblers
  1. 2 – 6 oz. jars marinated artichoke hearts
  2. 1 small onion, finely chopped
  3. 1 garlic clove, minced
  4. 4 eggs, beaten
  5. 1/4 cup fine dry bread crumbs
  6. 1/4 tsp. salt
  7. 1/4 tsp. each: pepper, oregano and Tabasco sauce
  8. 2 cups grated sharp cheddar cheese
  9. 4 oz. jar pimento
  10. 2 Tbsp. snipped parsley
  1. Drain liquid from 1 jar of artichoke hearts and discard. Drain liquid from the other jar into frying pan. Add onion and garlic and saute. Chop artichokes into quarters. Combine eggs, crumbs, salt , pepper, oregano and Tabasco sauce. Stir in cheese, pimento, and artichokes. Add onion mixture. Pour into 9″ square buttered baking dish. Sprinkle with parsley and bake at 325 F. for 30 minutes, or until lightly set. Cut in 1″ squares.
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 57), Enjoy! (Page: 41)
The Best of Bridge

Hot Artichoke Dip

If you love it – serves 1! Otherwise serves 6

Hot Artichoke Dip
  1. Hot Artichoke Dip
  2. If you love it – serves 1! Otherwise serves 6
  1. 1 – 14 oz. can artichoke hearts 398ml
  2. drained & chopped
  3. 1/2 cup freshly grated Parmesan
  4. cheese 125ml
  5. 1 cup mayonnaise 250ml
  6. 1 garlic clove, minced
  7. dash lemon juice
  1. Mix all ingredients. Bake at 350F (180C) for 10 minutes. Serve with crackers
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