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Spinach and Strawberry Salad

Spinach and Strawberry Salad
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Ingredients
  1. Spinach – enough for your crew
  2. Strawberries - same as above
Dressing
  1. 1/3 cup white sugar 75 ml
  2. 1/2 cup oil 125 ml
  3. 1/4 cup white vinegar 60 ml
  4. 2 Tbsp. sesame seeds 30 ml
  5. 2 Tbsp. poppy seeds 30 ml
  6. 1/4 tsp. paprika 1 ml
  7. 1/2 tsp. Worcestershire sauce 2 ml
  8. 1 1/2 tsp. minced onion 7 ml
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Instructions
  1. Tear spinach into bite-sized pieces. Cut strawberries in half. Combine dressing ingredients and mix well. Toss with spinach and strawberries.
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Mediterranean Pie

Mediterranean Pie
Serves 10
This is a sure-fire hit!
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Ingredients
  1. 2 small oions, chopped
  2. 2 garlic cloves, minced
  3. 2 Tbsp. butter 30 mL
  4. 3-10 oz. pkgs. frozen spinach, thawed & squeezed dry 3-283g
  5. 2-14 oz. pkgs. frozen puff pastry,rolled to 1/8" 2-397g
  6. 3/4 lb. Forest ham, sliced 375g
  7. 1 lb. Mozzarella cheese, grated 500g
  8. 2 red peppers, seeded & diced
  9. 8 eggs, beaten
  10. 1 egg, beaten, to glaze pastry
Instructions
  1. Sauté onions and garlic in butter. Stir in spinach.
  2. Line a 10" (25 cm) spingform pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers - pan will be full.
  3. Cover with pastry and slash the top to allow steam to escape. Brush the top crust with beaten egg. Bake at 400 deg.F (200 deg.C) for 15 minutes, reduce heat to 350 deg.F (180 deg.C)and bake for 45 minutes.
  4. If the crust becomes too brown, cover lightly (don't seal) with foil. Cool the pie for 15 minutes and remove springform.
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Fish’ N’ Chips

This is s quick after work dinner and it’s low in fat and high in accolades

Fish n'chips
Serves 6
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Ingredients
  1. 3 lbs. baker potatoes,unpeeled 1.5 kg
  2. 1 Tbsp. vegetable oil 15 mL
  3. 1/2 tsp. salt 2 mL
  4. 1/2 tsp. pepper 2 mL
  5. 1 1/2 lbs. Atlantic cod 750 g
  6. 1/2 cup flour 125 mL
  7. 2 tsp. dry mustard 10 mL
  8. 1 egg, beaten
  9. 1/4 cup bread crumbs 60 mL
  10. 3/4 cup cornflake crumbs 175 mL
  11. 1 Tbsp. vegetable oil 15 mL
Instructions
  1. Scrub potatoes and cut into thick French fries. Pat dry and toss with oil, salt and pepper. Arrange in a single layer on a non-stick cookie sheet and bake in a preheated 425 F oven for 40 minutes turning twice. Cut fish into serving-sized pieces. Pat dry. Place flour and mustard in a shallow dish. Beat egg in another shallow dish. Combine breadcrumbs and cornflakes in yet another dish! Dust each piece of fish with flour. Dip into egg and roll in crumb mixture. Brush another baking sheet with oil and arrange fish in a single layer. When potatoes have cooked for 40 minutes, place fish in oven and baked 5 minutes, until fish is cooked through (should be flaky). Serve with cole slaw. Serves 6.
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Spaghetti Skillet Dinner

You need just one pan for this incredibly delicious and convenient dinner

Spaghetti Skillet Dinner
Serves 4
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Ingredients
  1. 1 lb. lean hamburger 500 g
  2. 1 cup chopped onion 250 mL
  3. 1/2 cup chopped green pepper 125 mL
  4. 1 cup sliced mushrooms 250 mL
  5. 1 - 28 oz. can tomatoes and juice 796 mL
  6. 1 handful spaghetti, broken 1
  7. 1 cup water 250 mL
  8. 1 1/2 tsp. Italian seasoning 7 mL
  9. salt and pepper to taste
  10. 1 cup grated Mozzarella cheese 250 mL
  11. Book Reference - The Best of the Best - Vol. 1(Page: 239)
  12. Eagles may soar, but weasels don't get sucked into jet engines.
Instructions
  1. Brown hamburger and onions. Mix in green pepper and mushrooms and cook for a few minutes. Add tomatoes with juice, broken spaghetti and water. Stir. Add spices. Cover and cook about 15 minutes, or until spaghetti is tender, stirring occasionally. Add cheese and stir until melted. Serves 4-6.
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Turkey, Blue Cheese ‘N’ Pear Wrap

Take these delicious ingredients to the office and wrap up a gourmet lunch!

Turkey, Blue Cheese ‘n’ Pear Wrap
Turkey, Blue Cheese ‘n’ Pear Wrap
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Ingredients
  1. Take these delicious ingredients to the office and wrap up a gourmet lunch!
Ingredients
  1. 1 tbsp. olive oil 15 mL
  2. 1/2 cup coarsely chopped pecans 125 mL
  3. 1/4 tsp salt 1 mL
  4. 1/2 lb. sliced, smoked or cooked turkey, cut in thin strips 250 g
  5. 1 large pear, cored & diced 1
  6. 3 cups romaine lettuce cut in strips 750 mL
  7. 1/3 cup raisins 75 mL
  8. 1/4 – 1/3 cup crumbled blue cheese 60 – 75 mL
  9. 1 Tbsp. fresh lemon juice 15 mL
  10. 4 – 10″ (25 cm) flour tortillas 4
Instructions
  1. Heat oil in frying pan. Add nuts and salt. Saute about 2 minutes. In large bowl, add nuts to turkey, pear, lettuce, raisins, blue cheese, and lemon juice. Toss to coat well.
Wrap & Roll
  1. Place each flour tortilla on a piece of waxed paper. Pile 1/4 of the filling in a strip about 1/3 of the way from the bottom over filling and roll once. Then fold one side over and continue to roll tortilla, leaving the side open. Be careful not to roll in the waxed paper! When finished, roll filled tortillas in their waxed paper with the top open so paper can be peeled down as they are eaten.
Instructions
  1. Heat oil in frying pan. Add nuts and salt. Saute about 2 minutes. In large bowl, add nuts to turkey, pear, lettuce, raisins, blue cheese, and lemon juice. Toss to coat well.
Wrap & Roll
  1. Place each flour tortilla on a piece of waxed paper. Pile 1/4 of the filling in a strip about 1/3 of the way from the bottom over filling and roll once. Then fold one side over and continue to roll tortilla, leaving the side open. Be careful not to roll in the waxed paper! When finished, roll filled tortillas in their waxed paper with the top open so paper can be peeled down as they are eaten.
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The repairman will never have seen a model like yours.

Fiesta Chicken Tortilla Salad

Celebrate the season with one of our favourite summer salads

Fiesta Chicken Tortilla Salad
Fiesta Chicken Tortilla Salad
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Ingredients
  1. 1 whole, boneless chicken breast 1
  2. 1 tbsp. Tabasco 15 mL
  3. vegetable oil for frying
  4. 3 soft corn tortillas, cut in 1/4 inch strips 3
  5. salt
  6. 1/2 red bell pepper, cut in strips 1/2
  7. 4 cups romaine lettuce, sliced in strips 1 L
Dressing
  1. 4 Tbsp. toasted sesame seeds 60 mL
  2. 2 Tbsp. white wine vinegar 30 mL
  3. 1 tbsp. Dijon mustard 15 mL
  4. 1/2 cup vegetable oil 125 mL
  5. salt and pepper to taste
Instructions
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
  2. To prepare salad: Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
  3. 43% of all statistics are worthless.
Instructions
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
  2. To prepare salad: Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
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