Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


Posted On December 28, 2010

Filed under Savoury, Snacks

Comments Dropped 511 responses

yummmm from Liz Bey

1 loaf of thin french bread (bagette)

2 cups aged cheddar cheese, grated fine

4 tbsp. Soft butter

½ cup mayonnaise

chopped parsely

OPTIONAL ¾ cup (1 lb.) crab or imitation crab

Cut the bread in half lengthwise. Scoop out the centre leaving a one inch shell. Blend cheese , butter, mayonnaise and crab. Stuff the bread and sprinkle in the parsley. Bake at 350 deg. For 25 min. Or until bubbly.

Liz says that if she doesn’t use the crab, she uses an equal amount of celery, water chestnut and chopped green onion.


Posted On December 28, 2010

Filed under Savoury

Comments Dropped 119 responses


1 1/2 cups of ground chickpeas.

2 cloves of garlic, pressed

1/4 cup of Tahini

2 Tablespoons Lemon juice

3 finely chopped green onions

¼ teaspoon cumin

1/4  teaspoon coriander

¼ teaspoon paprika

1 tsp. salt.

Mix in large bowl and keep in fridge until ready to use. There won’t be any left-overs.


Posted On December 28, 2010

Filed under Savoury

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4 cups fresh yogurt unflavoured

4 cloves garlic, crushed

2 tablespoons of olive oil

½ teaspoon dried dill weed

salt and freshly ground pepper to taste

Additional olive oil for garnish

1 medium cucumber, peeled and coarsely grated

Place a piece of cheesecloth in a colander and drain the yogurt for several hours. The whey can be used in soup or in baking. Place the grated cucumber in another colander and drain for 2 hours. Mix all ingredients together except the additional olive oil. Chill for several hours. Place in dishes and drizzle additional olive oil on the top. Serve as a spread for bread or as a dip for vegetables. Store in refrigerator for 2 to 3 days.


Posted On December 28, 2010

Filed under Savoury

Comments Dropped 232 responses

This is from Elizabeth Bey. It is one of her favourite recipes.                           300F for 1 hour

1/4 cup olive oil

1/2 tsp. salt

1/2 cup finely chopped onions

freshly ground pepper

1/4 cup finely chopped scallions

1/3 cup milk

2 pounds spinach, washed, drained, and finely chopped

1/2 pound feta, finely crumbled

1/4 cup finely cut fresh dill (2 Tbsp. dried)

4 eggs, lightly beaten

1/4 cup finely chopped parsley

1/2 pound butter or margarine, melted

16 sheets of phyllo

Heat oil in a large skillet. Add the onions and scallions and cook stirring frequently until soft but not brown. Stir in the spinach, cover tightly and cook for 5 minutes.Add the dill, parsley, salt and pepper while stirring and shaking the pan. Cook uncovered for about 10 minutes, until most of the liquid has evaporated and the spinach sticks slightly to the pan.

Transfer to a bowl. Add the milk and cool to room temperature.

Add the cheese and slowly beat in the eggs. Taste for seasoning.

With a pastry brush, coat the bottom ad the sides of a 7-inch by 12-inch dish with melted butter. Line the dish with a sheet of phyllo, pressing the edges into the corners of the dish. Brush the surface with 2 to 3 tsp. of butter. Continue each layer until there are 8 layers in the pan.

Spread the spinach mix on top of this. Add the remaining layers of phyllo, buttering each one. With scissors, trim off the excess phyllo. Butter the top with remaining butter.

Bake until golden.


Posted On December 28, 2010

Filed under Savoury, Snacks

Comments Dropped 1,130 responses

(425 F oven)

1 recipe Pastry, see below

¾ pound sausage

1. Preheat the oven to 425 F

2. Cook cocktail sausage or small pork sausage, larger ones may be cut in three.

3. Drain the sausages and cool.

4. Cut rolled pastry into squares and wrap each sausage; pinch the edges together

5. Bake until beginning to brown (10 minutes)

6. Serve hot with heated prepared mustard.


5 cups flour

1 tsp. baking powder

1 Tbsp. brown sugar

1 tsp. salt

1 pound lard or shortening

1 egg

1 Tbsp. vinegar

ice water

Mix the dry ingredients.  Cut in the shortening.  In a measuring cup, put the egg and the vinegar and fill with ice water to ¾ cup.  Stir and mix in with the dry ingredients.  Add a little ice water if needed.  Keep this in the refrigerator.

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