Share With Love: Canadian Cooking

Joyce Holt has been in the food industry for most of her life, in one form or another. She also sold fine china in a tabletop store and has always believed that a little extra decoration on the finished dish adds to the table. The recipes in this book are basic and it is assumed that each cook will add an appropriate finish to the dish. Most of the recipes are easily prepared with simple ingredients and are suitable for everyday family meals but with a bit of creativity they can also be served for any formal occasion. Each recipe comes with the guarantee that they’ve been prepared and enjoyed for years and they prove that traditional, basic cooking never goes out of style The recipes are the most requested of Joyce’s own collection and I am sure that anyone will find them delicious and easy to prepare. Many of the recipes also are a new twist on an old or common idea with a new flavour. Spinach Salad 6 cups Spinach, torn into bite sized pieces 1 rib Celery, diced 2 Green onions, diced 3 large Mushrooms, sliced 3 Eggs, hard cooked and sliced 6 slices Bacon, cooked crisp & broken into pieces 4 Tbsp Mayonnaise-type salad dressing 2 Tbsp Red wine vinegar 2 tsp Sugar Salt and pepper, to taste § In a salad bowl, mix spinach, celery, onions, mushrooms, eggs and bacon together, toss lightly § In separate bowl combine mayonnaise, vinegar, sugar, salt and pepper, mix well § Add to salad mixture and toss together § Serve immediately Serves 6 – 8 French Onion Soup 1 Tbsp Butter 2 Tbsp Good oil, olive or canola 4 large Onions, sliced ¼ - ½ inch thick 4 Garlic cloves 1 tsp Sugar 2 Tbsp Flour ½ cup White wine 2¼ quarts Beef stock 6 – 8 slices French bread, thickly sliced 3 cups Swiss cheese, grated In a large saucepan, heat butter and oil over medium heat, Add onions and cook for 10 – 15 minutes until they begin to brown Chop 3 garlic cloves and add to the onions Add the sugar and continue cooking until the onions are brown, stirring often Sprinkle flour over onions and blend well Stir in the wine and the beef broth and bring to a boil then skim off any foam Lower heat and simmer for 45 minutes Toast the bread and rub each slice with remaining garlic clove Place 6 - 8 flame proof bowls on cookie sheet Fill each bowl ¾ full, top with a piece of toast and top with grated cheese Broil about 4 minutes, until cheese starts to melt. Serves 8