Home

Cocktail Crisps

 

Cocktail Crisps
Print
Ingredients
  1. 1 cup butter 250ml
  2. 8 oz. pkg. Imperial cheese (sharp cold pack cheddar cheese) 250g
  3. dash of salt
  4. 1/4 tsp. cayenne pepper or tabasco 1ml
  5. 1/4 tsp. Worcestershire sauce 1ml
  6. 1 1/2 cups flour 375ml
  7. 4 cups Rice Krispies
Instructions
  1. Cream butter and cheese together. Add seasonings. Beat in flour then add Rice Krispies. Mix well. Shape into balls. Press down with a fork which has been dipped in cold water. Bake at 350F (180C) for 15-20 minutes, until lightly browned.
Notes
  1. Makes about 4 dozen.
The Best of Bridge https://www.bestofbridge.com/

Read More

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
Print
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.
The Best of Bridge https://www.bestofbridge.com/

Read More

Tourtiere With Mushroom Sauce

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

Tourtiere With Mushroom Sauce
Print
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.
The Best of Bridge https://www.bestofbridge.com/

Read More

Light Christmas Cake

Our friend Irene doubles this and bakes in 2 – 9″ x 13″ pans. When cooled, she cuts the cakes in half lengthwise,then divides into three. She has 12 nice gifts for her best friends – that’s us!

Light Christmas Cake
Print
Ingredients
  1. 1/2 lb. butter 250g
  2. 1 1/2 cups white sugar 375ml
  3. 6 eggs
  4. 1/2 cup orange juice 125ml
  5. 3 cups regular flour, sifted 750ml
  6. 1 tsp. baking powder 5ml
  7. 1 tsp. salt 5ml
  8. juice and zest of 1 lemon
  9. 1/2 lb. red glace cherries 250g
  10. 1/2 lb. green glace cherries 250g
  11. 1/2 lb. citron peel 250g
  12. 2 slices each, red and green pineapple, cut up
  13. 2 lbs. Sultana raisins 1k
  14. 1/2 lb. blanched almonds 250g
  15. 1/4 cup Rum, optional 60ml
Instructions
  1. Preparation: Line the sides and bottom of a three-sized christmas cake tin set with buttered brown paper (or parchment paper). The night before you make the cake, pour boiling water over the raisins, drain, and dry on paper towelling. Leave overnight. Place fruit in a bowl and mix with 1/2 the flour. Cream sugar and butter, add beaten eggs, orange and lemon juice and zest. Add remaining flour, baking powder and salt. Mix well. Add floured fruit and chopped almonds. Pour into pans. Place a pan containing about 2″ of water on the bottom oven rack while cake is baking. Bake at 275 for two hours. Check the baking time after one hour. Test for doneness by inserting a toothpick – it should come out dry. Cool cakes. If desired, poke cooled cakes with a skewer and drizzle with rum.
Notes
  1. Wrap well and store in cool place.
The Best of Bridge https://www.bestofbridge.com/
I love playing the violin, especailly when I am depressed – it helps me keep my chin up.
 

Pumpkin Chiffon Pie

You’ll be ‘thankful’ for this one

Pumpkin Chiffon Pie
Print
Ingredients
  1. You’ll be ‘thankful’ for this one.
Ingredients
  1. 1 envelope unflavoured gelatin (1Tbsp.) 7 g
  2. 1/2 cup cold water 125ml
  3. 4 eggs, separated
  4. 1 cup evaporated milk 250ml
  5. 1 cup canned pumpkin 250ml
  6. 1/2 cup brown sugar 125ml
  7. 1/2 tsp. salt 2ml
  8. 1/2 tsp. nutmeg 2ml
  9. 1/2 tsp. cinnamon 2ml
  10. 1/4 tsp. ginger 1 ml
  11. 1/4 cup brown sugar 50ml
  12. 1 – 9″ baked pie shell 23cm
  13. 1 cup whipping cream, whipped 250ml
nstructions
  1. Soften gelatin in cold water. Set aside. In double boiler heat egg yolks, milk, pumpkin, 1/2 cup brown sugar and spices. Cook, stirring for 10 minutes. Remove from heat, add gelatin, stirring until dissolved. Refrigerate until thick. Beat egg whites and 1/4 cup (50ml) brown sugar until thick. Fold into pumpkin mixture. Turn into pie shell, top with whipped cream and refrigerate until ready to serve
The Best of Bridge https://www.bestofbridge.com/

Read More

Lunch Box Muffins

These are also perfect for breakfast

Lunch Box Muffins
Serves 12
Print
Ingredients
  1. 1 1/2 cups broccoli, finely chopped
  2. 1 1/2 cups chopped cooked ham
  3. 1 medium onion, chopped
  4. 1/2 cup freshly grated Parmesan cheese
  5. 6 eggs
  6. 1/2 cup vegetable oil
  7. 1 1/4 cups flour
  8. 1 Tbsp. baking powder
  9. 1 tsp. oregano
  10. 1 tsp. chopped parsley
  11. 1/4 tsp thyme
  12. 1/2 tsp. garlic powder
Instructions
  1. Preheat oven to 375 F. Cook broccoli until tender crisp. In large bowl, combine broccoli, ham, onion and cheese. In another bowl, beat eggs until foamy; blend in oil. Add the dry ingredients; beat until smooth. Stir in broccoli mixture until just blended. Spoon into greased muffin tins. Bake for 20 - 25 minutes or until lightly browned. May be served warm or cold.
Notes
  1. Makes 12 large muffins.
The Best of Bridge https://www.bestofbridge.com/
In the olden days, kids refused to go to school if they had holes in their jeans. Now, they refuse to go if they don’t!

Shrimp ‘n Beer

Perfect for backyard entertaining

Shrimp ‘n Beer
Serves 8
Print
Ingredients
Shrimp
  1. 3 lbs. shrimp in the shell
  2. 4 garlic cloves, peeled
  3. 6 allspice berries
  4. 1 Tbsp. red pepper flakes
  5. 1 bay leaf
  6. 6 sprigs fresh parsley
  7. 2 sprigs fresh dill
  8. 12 oz. beer
  9. salt and pepper to taste
Lemon Butter Dipping Sauce
  1. 1/2 cup butter
  2. juice of 1/2 lemon
  3. 1 tsp. Worcestershire sauce
  4. salt and pepper to taste
Instructions
  1. To cook shrimp: combine all ingredients in large pot and cover. Bring to a boil. Turn down heat and let the shrimp simmer 12 minutes. (Don’t overcook!) Then remove from heat and drain.
  2. To prepare sauce:heat butter in a saucepan until almost bubbling. Stir in lemon juice and Worcestershire, salt and pepper to taste.
  3. Serve shrimp hot, in the shell. Spread out the newspaper on your patio table and let your guests “peel ‘n eat”. Serve sauce individually to 8 happy guests.
  4. My husband thinks that health food is anything he eats before the expiration date.
Instructions
  1. To cook shrimp: combine all ingredients in large pot and cover. Bring to a boil. Turn down heat and let the shrimp simmer 12 minutes. (Don’t overcook!) Then remove from heat and drain.
  2. To prepare sauce:heat butter in a saucepan until almost bubbling. Stir in lemon juice and Worcestershire, salt and pepper to taste.
  3. Serve shrimp hot, in the shell. Spread out the newspaper on your patio table and let your guests “peel ‘n eat”. Serve sauce individually to 8 happy guests.
Notes
  1. Serve sauce individually to 8 happy guests.
The Best of Bridge https://www.bestofbridge.com/

Read More

Ham Baked in Beer

Delicious

Ham Baked in Beer
Print
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!
The Best of Bridge https://www.bestofbridge.com/
Probably nothing in the world rouses more false hope that the first four hours of a diet.

Honey Mustard Chicken

Yummy – and SO easy! Makes lots of good sauce

Honey Mustard Chicken
Print
Ingredients
  1. 3 Lbs. chicken pieces
  2. 1/2 cup liquid honey
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2-4 tsp. curry powder
  6. pinch cayenne pepper
Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 197), Aces (Page: 113)
  3. Why is the person who snores always the first to fall asleep?
  4. Share on printShare on emailShare on facebookShare on twitter
Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
The Best of Bridge https://www.bestofbridge.com/
Read More

Frozen Peanut Butter Pie

A real smoothie….

Frozen Peanut Butter Pie
Print
Ingredients
  1. Frozen Peanut Butter Pie
  2. by Best of Bridge
Ingredients
Crust
  1. 1/3 cup butter 75 mL
  2. 1- 6 oz.pkg. semi-sweet chocolate
  3. chips 170g
  4. 2 1/2 cups Rice Krispies cereal 625 mL
Filling
  1. 1 – 8 oz. pkg. cream cheese, softened 250g
  2. 1 – 10 oz. can sweetened condensed
  3. milk 284 mL
  4. 3/4 cup peanut butter 175 mL
  5. 2 Tbsp. lemon juice 30 mL
  6. 1 Tsp. vanilla 5 mL
  7. 1 cup whipping cream, whipped 250 mL
  8. Chocolate fudge sauce ( see recipe in “Enjoy!” – pg.191)
Instructions
  1. In heavy saucepan, melt butter and chocolate chips over low heat. Remove from heat and gently stir in cereal until completely coated. Press into bottom and sides of a buttered 9″ pie plate. Chill 30 minutes. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate sauce over pie and freeze 4 hours, or until firm. If you have any leftovers, wrap and return to freezer.
The Best of Bridge https://www.bestofbridge.com/
Read More

Beef and Burgundy Casserole

Beef and Burgundy Casserole
Print
Ingredients
  1. 3 lbs. lean chuck or round steak cut in 2″ cubes
  2. 2 Tbsp. butter
  3. 2 Tbsp. bacon fat
  4. 3 Tbsp. flour
  5. pepper and salt to taste
  6. 1/2 – 1 tsp. dried basil or 1 Tbsp. fresh
  7. 1/2 – 1 tsp. dried oregano or 1 Tbsp. fresh
  8. 1 clove garlic, minced
  9. 1 2/3 cups water
  10. 1 lb. tiny white onions, parboiled and peeled
  11. 1 lb. sliced mushrooms, sauteed (optional)
  12. 2 lb. baby carrots
  13. 1 cup burgundy or other dry red wine
  14. 2 Tbsp. butter
  15. 1 Tbsp. sugar
  16. 3/4 cup Madeira wine or sherry
  17. 1/4 cup brandy
Instructions
  1. Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to skillet: bacon fat, flour, salt and pepper, basil, oregano and garlic. Stir until flour begins to brown. Slowly add water and stir until thickened. Add burgundy and stir until sauce is smooth. Pour over meat, cover and bake at 300 F. for 3 hours.
  2. In a skillet, melt butter and stir in sugar. Add carrots and onions and stir frequently until slightly browned. Add to casserole with sauteed mushrooms and Madeira. Cover and cook at 300 F. for 30 minutes. Stir in brandy just before serving. Serve with crusty rolls to 8 delighted guests.
  3. Enjoy! (Page: 112)
Instructions
  1. Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to skillet: bacon fat, flour, salt and pepper, basil, oregano and garlic. Stir until flour begins to brown. Slowly add water and stir until thickened. Add burgundy and stir until sauce is smooth. Pour over meat, cover and bake at 300 F. for 3 hours.
  2. In a skillet, melt butter and stir in sugar. Add carrots and onions and stir frequently until slightly browned. Add to casserole with sauteed mushrooms and Madeira. Cover and cook at 300 F. for 30 minutes. Stir in brandy just before serving. Serve with crusty rolls to 8 delighted guests.
Notes
  1. Enjoy! (Page: 112)
The Best of Bridge https://www.bestofbridge.com/
An elegant stew for a January event. For maximum flavor,be sure to make at least a day in advance.
Read More

Sweet Potato Supreme

Sweet Potato Supreme
Print
Ingredients
  1. 4 cups cooked, mashed sweet potatoes 1L
  2. 2 Tbsp. cream or milk 30mL
  3. 1 tsp. salt 5mL
  4. 1/4 tsp. paprika 1 mL
  5. 1/2 cup brown sugar, packed 125mL
  6. 1/3 cup butter 75mL
  7. 1 cup pecan halves, to cover casserole 250 mL
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
  2. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
Notes
  1. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
The Best of Bridge https://www.bestofbridge.com/

Great with ham or turkey.
Read More

Picalilli

When you have more green tomatoes than red. Great on hot dogs, hamburgers, roast beef.

Picalilli
Print
Ingredients
  1. 10 to 12 green tomatoes
  2. 6 medium red peppers
  3. 6 medium green peppers
  4. 4 medium onions
  5. 6 cups vinegar 1.5l
  6. 3 1/2 cups sugar 875ml
  7. 1/4 cup mustard seed 50ml
  8. 1/4 cup pickling salt 50ml
  9. 1 Tbsp. celery seed 15ml
  10. 2 tsp. allspice 10ml
  11. 1 tsp. cinnamon 5ml
Instructions
  1. Grind or finely chop all vegetables and place in a large kettle. Add 4 cups vinegar and bring mixture to a full boil over high heat. Reduce heat and simmer for 30 minutes, stirring occasionally. Drain. Prepare sterilized jars. Stir remaining 2 cups vinegar and remaining ingredients into drained vegetables in pot. Bring mixture to boil over high heat; simmer for 3 minutes. Put into sterilized jars and seal. Process 5 minutes. (to process: place jars on rack in 3″ of water in large, deep pot. Lids should be loose. Cover pot and bring water to boil. Simmer 5 minutes.) Remove jars and allow to cool. Tighten lids. Makes about 9-12oz.jars.
The Best of Bridge https://www.bestofbridge.com/
Read More