The Red, White and Blue and Canada Day!

[Kitchen Witch]

The Red, White and Blue and Canada Day!

From Memorial Day through Labor Day you will see many American flags displayed, many parades, veterans and labor unions - all celebrating.

This is the time for families and friends to enjoy picnics, grilling, outdoor events and other holiday gatherings. Enjoy the bits of history and the recipes!

Kitchen Witch

[Kitchen Witch]

Memorial Day/Declaration Day

Memorial Day, originally called Decoration Day, is a day to remember those who have died in our nation's service. After the Civil war many people in the North and South decorated graves of fallen soldiers with flowers.

In the Spring of 1866, Henry C. Welles, a druggist in the village of Waterloo, NY, suggested that the patriots who had died in the Civil War should be honored by decorating their graves. General John B. Murray, Seneca County Clerk, embraced the idea and a committee was formed to plan a day devoted to honoring the dead. Townspeople made wreaths, crosses and bouquets for each veteran's grave. The village was decorated with flags at half mast. On May 5 of that year, a processional was held to the town's cemeteries, led by veterans. The town observed this day of remembrance on May 5 of the following year as well.
Decoration Day was officially proclaimed on May 5, 1868 by General John Logan in his General Order No. 11 , and was first observed officially on May 30, 1868.

The South did not observe Decoration Day, preferring to honor their dead on separate days until after World War I. In 1882, the name was changed to Memorial Day, and soldiers who had died in other wars were also honored.
In 1971, Memorial Day was declared a national holiday to be held on the last Monday in May.

Today, Memorial Day marks the unofficial beginning of the summer season in the United States. It is still a time to remember those who have passed on, whether in war or otherwise. It also is a time for families to get together for picnics, ball games, and other early summer activities.

[Kitchen Witch]

Flag Day

Flag Day was first observed in 1877 on the 100th anniversary of the Continental Congress' adoption of the Stars and Stripes as the official flag of the United States. In that year, Congress asked that all public buildings fly the flag on June 14. The idea quickly caught on and many people wanted to participate in waving the flag. One early supporter was B. J. Cigrand, a Wisconsin schoolteacher who wanted June 14 to be known as "Flag Birthday."

In 1916, President Woodrow Wilson proclaimed Flag Day as a national celebration. However, the holiday was not officially recognized until 1949 when President Harry Truman signed the National Flag Day Bill. In 1996, President Bill Clinton issued the following proclamation:
By The President
Of The
United States Of America
A Proclamation
There is no better symbol of our country's values and traditions than the Flag of the United States of America. Chosen by the Continental Congress in 1777, it continues to exemplify the profound commitment to freedom, equality, and opportunity made by our founders more than two centuries ago. Our flag's proud stars and stripes have long inspired our people, and its beautiful red, white, and blue design is known around the world as a beacon of liberty and justice.
Today, America's Flag graces classrooms, statehouses, courtrooms, and churches, serving as a daily reminder of this Nation's past accomplishments and ongoing dedication to safeguarding individual rights. The brave members of our Armed Forces carry "Old Glory" with them as they fulfill their mission to defend the blessings of democracy and peace across the globe; our banner flies from public buildings as a sign of our national community; and its folds drape the tombs of our distinguished dead. The Flag is a badge of honor to all -- a sign of our citizens' common purpose.
This week and throughout the year let us do all we can to teach younger generations the significance of our Flag. Its 13 red and white stripes represent not only the original colonies, but also the courage and purity of our Nation, while its 50 stars stand for the separate but united States of our Union. Let us pledge allegiance to this Flag to declare our patriotism and raise its colors high to express our pride and respect for the American way of life.
To commemorate the adoption of our Flag, the Congress, by joint resolution approved August 3, 1949 (63 Stat. 492), designated June 14 of each year as "Flag Day" and requested the President to issue an annual proclamation calling for its observance and for the display of the Flag of the United States on all Federal Government buildings. The Congress also requested the President, by joint resolution approved June 9, 1966 (80 Stat. 194), to issue annually a proclamation designating the week in which June 14 falls as "National Flag Week" and calling upon all citizens of the United States to display the Flag during that week.
Now, Therefore, I, William J. Clinton, President of the United States of America, do hereby proclaim June 14, 1996, as Flag Day and the week beginning June 9, 1996, as National Flag Week. I direct the appropriate officials to display the Flag on all Federal Government buildings during that week, and I urge all Americans to observe Flag Day and National Flag Week by flying the Stars and Stripes from their homes and other suitable places.
I also call upon the people of the United States to observe with pride and all due ceremony those days from Flag Day through Independence Day, also set aside by Congress (89 Stat. 211), as a time to honor our Nation, to celebrate our heritage in public gatherings and activities, and to publicly recite the Pledge of Allegiance to the Flag of the United States of America.
In Witness Whereof, I have hereunto set my hand this seventh day of June, in the year of our Lord nineteen hundred and ninety-six, and of the Independence of the United States of America the two hundred and twentieth.

[Kitchen Witch]

July 4th/Independence Day

4th of July Quiz
Do you remember why the United States Flag has 13 stripes and how many stars there are?
Let's see if you remember a little something from history class.

Q: What are the colors of the United States Flag?


A: Red, white and blue


Q: What do the colors represent?


A: Red stands for courage, white for truth and blue for justice


Q: How many stripes are there on the United States Flag?


A: 13


Q: Why 13?


A: Each stripe represents one of the 13 original states


Q: How many stars are there on the flag?


A: There are 50 stars, each represents one of the present state


Q: What is the 4th of July?


A: Independence Day?


Q: Independence from whom?


A: Britain (England)




The 4th of July has been an important holiday but today, more and more people do not know why we actually celebrate this day. If you are not up to date on your history of the United States, July 4th, 1776 is the day that the colonies decided to declare themselves independent of Britain. By writing a very detailed decree, they decided that they no longer would need to be governed by the Kings of England that had been so very unjust to the colonists in the years before. On July 4th, America was born. We call the 4th of July Independence Day because this day was the day they declared independence from Great Britain.

Today, we celebrate the fact that we are a free nation that is no under the rule of another. But, there is more to the celebration of independence than just the fact that this is the birthday of the United States. In fact, there are many goals and ideas that are represented in this celebration that until this day we fight for and protect around the world.

The Declaration of Independence, the actual decree in which was signed the independence of the United States, stands as a symbol for all of the things that we, as Americans, believe in. What are the symbols that it stands for?

The right to live with the freedoms of religion, without persecution and with the ability to think and do for yourself.

The courage it takes to protect freedom. It took the individuals that signed the Declaration a great deal of courage to do so as they could have been hung for treason. We use this symbol as a means to remind us that courage is often needed in times when our freedoms are threatened.

A symbol that people can live in a country that is governed by its people and that every person in that country is a very important person for its well being.

We celebrate the 4th of July for a number of reasons. We talk about how the United States of America was born and how many have died for that to happen. We celebrate the fact that we, as a nation, want all people to be free. And, we realize that without the courage and bravery of all those that came before us, we would not have the freedoms that we hold so very dear to us.

[Kitchen Witch]

Canada Day/Dominion Day

On June 20, 1868, a proclamation signed by the Governor General, Lord Monck, called upon all Her Majesty's loving subjects throughout Canada to join in the celebration of the anniversary of the formation of the union of the British North America provinces in a federation under the name of Canada on July 1st.
The July 1 holiday was established by statute in 1879, under the name Dominion Day.

There is no record of organized ceremonies after this first anniversary, except for the 50th anniversary of Confederation in 1917, at which time the new Centre Block of the Parliament Buildings, under construction, was dedicated as a memorial to the Fathers of Confederation and to the valour of Canadians fighting in the First World War in Europe.

The next celebration was held in 1927 to mark the Diamond Jubilee of Confederation. It was highlighted by the laying of the cornerstone by the Governor General of the Confederation Building on Wellington Street and the inauguration of the Carillon in the Peace Tower.

Since 1958, the government has arranged for an annual observance of Canada's national day with the Secretary of State of Canada in charge of the coordination. The format provided for a Trooping the Colours ceremony on the lawn of Parliament Hill in the afternoon, a sunset ceremony in the evening followed by a mass band concert and fireworks display.

Another highlight was Canada's Centennial in 1967 when Her Majesty Queen Elizabeth II attended the celebrations with Parliament Hill again being the backdrop for a large scale official ceremony.

The format changed in 1968 with the addition of multicultural and professional concerts held on Parliament Hill including a nationally televised show. Up until 1975, the focus of the celebrations, under the name "Festival Canada", was held in the National Capital Region during the whole month of July and involved numerous cultural, artistic and sport activities, as well as municipalities and voluntary organizations. The celebration was cancelled in 1976 but was reactivated in 1977.

A new formula was developed in 1980 whereby the National Committee (the federal government organization charged with planning Canada's Birthday celebrations) stressed and sponsored the development of local celebrations all across Canada. "Seed money" was distributed to promote popular and amateur activities organized by volunteer groups in hundreds of local communities. The same approach was also followed for the 1981 celebrations with the addition of fireworks displays in 15 major cities across the nation.

On October 27, 1982, July 1st which was known as "Dominion Day" became "Canada Day".

Since 1985, Canada Day Committees are established in each province and territory to plan, organize and coordinate the Canada Day celebrations locally. Grants are provided by the Department to those committees.

[Kitchen Witch]

Labor Day

For a lot of people, Labor Day means two things: a day off and the end of summer. But why is it called Labor Day ? Labor Day is a day set aside to pay tribute to working men and women. It has been celebrated as a national holiday in the United States and Canada since 1894.

Labor unions themselves celebrated the first labor days in the United States, although there's some speculation as to exactly who came up with the idea. Most historians credit Peter McGuire, general secretary of the Brotherhood of Carpenters and Joiners and a cofounder of the American Federation of Labor, with the original idea of a day for workers to show their solidarity. Others credit Matthew Maguire, later the secretary of Local 344 of the International Association of Machinists in Paterson, N.J.

The first Labor Day parade occurred Sept. 5, 1882, in New York City. The workers' unions chose the first Monday in September because it was halfway between Independence Day and Thanksgiving. The idea spread across the country, and some states designated Labor Day as a holiday before the federal holiday was created.

President Grover Cleveland signed a law designating the first Monday in September as Labor Day nationwide. This is interesting because Cleveland was not a labor union supporter. In fact, he was trying to repair some political damage that he suffered earlier that year when he sent federal troops to put down a strike by the American Railway Union at the Pullman Co. in Chicago, IL. That action resulted in the deaths of 34 workers.

In European countries, China and other parts of the world, May Day , the first day in May, is a holiday to celebrate workers and labor unions. Before it became an international workers holiday, May Day was a celebration of spring and the promise of summer.
Membership in labor unions in the United States reached an all-time high in the 1950s when about 40 percent of the work force belonged to unions. Today, union membership is about 14 percent of the working population. Labor Day now carries less significance as a celebration of working people and more as the end of summer. Schools, government offices and businesses are closed on Labor Day so people can get in one last trip to the beach or have one last cookout before the weather starts to turn colder.

[Kitchen Witch]

Nothing can cool you off on a hot day like a delicious ice cream cake!

Vanilla Ice Cream
1 1/2 cups sugar
1 cup oil
2 eggs
1 cup buttermilk
2 tablespoons red food coloring
2 tablespoons cocoa powder
1 teaspoon salt
2 1/4 cups cake flour
1 tablespoon vinegar
1 teaspoon baking soda
2 pounds cream cheese, softened
1/2 to 1 1/2 cups powdered sugar, to taste
1 teaspoon vanilla extract
Blackberry jam

Preheat oven to 375° F.

Grease and flour a 10-inch springform pan. In a large bowl, beat together sugar, oil and eggs. Whisk in buttermilk. In a small bowl, combine food coloring and cocoa. Add to egg mixture. Sift salt and flour into batter and mix well. Combine vinegar and baking soda in a small bowl and add to batter. Immediately pour batter into prepared pan and bake 30-40 minutes. Cool cake in the pan for 10 minutes, then remove from pan and cool completely.

Whip cream cheese until light and fluffy. Add sugar and vanilla. Mix well.

Slice cake horizontally into three equal layers. Place bottom layer back into springform pan. Spread with approximately 1 cup of softened ice cream to make a 1-inch layer. Freeze until solid. Spread blackberry jam on top of ice cream layer and place second cake layer on top. Spread with another layer of ice cream and freeze. Top with jam and last cake layer. Freeze until solid. Unmold the cake onto a platter and coat with cream cheese frosting. Freeze until 15 minutes before serving time. Use a knife dipped in hot water to cut slices.

Serves 16-20.

[Kitchen Witch]

BBQ chicken is just right for summer enjoyment!

4 to 6 lbs. of chicken parts of choice
1/2 C. butter, cut into chunks
1/4 C. cider vinegar
1/4 C. sugar
1/4 C. yellow mustard
1 T. Worcestershire sauce
2 t. freshly ground black pepper, or to taste
1/2 t. cayenne (optional)

Preheat grill and lightly coat with oil or cooking spray. Rinse chicken pieces, pat dry and set aside.

Place butter in 2-cup microwave-proof measuring cup. Microwave on high 2 minutes or until butter is melted. Stir in vinegar, sugar, mustard, Worcestershire, pepper and cayenne. Alternatively, place ingredients in saucepan and heat until butter is melted. Stir to combine.

Place chicken on prepared grill 4 to 6 inches from source of heat, basting and turning frequently. Cook bone-in pieces 35 to 45 minutes, depending on size, and boneless pieces 12 to 15 minutes.

Chicken is done when no longer pink inside and juices run clear when thighs are pierced with fork. Bone-in pieces are done when temperature on meat thermometer is 170°F.
Yields 4 to 6 servings.

[Kitchen Witch]

Patriotic Cheesecake Pie

8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

Preheat oven to 425°.F.

For Crust:
Grease a 9" pie plate. Set aside.

On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle. Carefully press circle into the prepared pie plate, gently fan edges. Bake until edges are just golden, about 6-8 minutes. Cool slightly on a wire rack. Reduce oven temperature to 350°F.

In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy. Add eggs and beat until well combined. Fold in 1 cup of the blueberries. Pour mixture into prepared crust. Bake until set, about 40-50 minutes. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking. Cool completely on a rack.

To Serve:
In a small bowl, beat jelly until smooth. Spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.

YIELD: 8 - 10 Servings

[Kitchen Witch]

Dreamy Lemon Bars
All the lemon taste in these bars comes from the tart lemon icing. They are a variation of that old favourite, dream bars.

Base:
1/3 cup butter
1 cup sifted all-purpose flour
2 tablespoons granulated sugar

Combine ingredients to make coarse crumbs.

Pat firmly into ungreased 9x9-inch cake pan.

Bake in 350 F oven for 15 to 20 minutes until set but not brown.

Topping:

2 beaten eggs
1/2 cup firmly packed brown sugar
3/4 cup angel flake coconut
1/2 cup chopped walnuts
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla

Combine ingredients and spread over cooked base.

Return to oven and bake 25 to 30 minutes.

Top immediately with icing. Cool 15 minutes and cut into bars.

Icing:
2 teaspoons grated lemon rind
1 cup sifted icing sugar
2 tablespoons lemon juice

Mix together and spread over hot bars.

[Kitchen Witch]

Lovely Lemon Chicken

1 C. kosher salt
2 whole chickens (about 3 1/2 lbs. each), each cut into 8 pieces, or 5 1/2 lbs. of chicken parts
ground black pepper
1/4 C. olive oil
4 large cloves garlic, minced very fine
1 C. fresh lemon juice (from about 5 lemons)
1 1/2 t. dried thyme

Dissolve salt in 8 cups water in large glass or ceramic bowl or several gallon-size zipper-lock plastic bags. Add chicken parts (seal zipper-lock bag, if using) and refrigerate about 1 1/2 hours. Remove chicken from brine, rinse well, dry well with paper towels and sprinkle with pepper.

Build a medium-hot fire. (If using charcoal, spread coals over only 2/3 of grill.)

Heat olive oil and garlic in small saucepan over low heat, and when garlic just starts to sizzle, remove from heat. Mix with lemon juice and thyme in large, shallow non-reactive pan, such as a 13 by 9 inch baking dish. Set aside.

Place chicken, skin side down, on rack over hot coals. Grill, pulling chicken over to cool side of grill if flare-ups occur or if chicken starts darkening too quickly. Turn chicken and move it around to ensure even cooking, until chicken is a spotted dark golden brown; 15-17 minutes for legs, thighs and wings, 18-20 minutes for breasts (expect slightly longer cooking times if gas grilling). As chicken parts are done, roll them in the pan of lemon sauce to coat completely.

Return chicken parts to cool side of grill (or reduce heat to medium if cooking on gas); grill over low heat so lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing it with sauce once more. Return chicken to pan and roll in lemon sauce once again. Serve warm or at room temperature.

[Kitchen Witch]

Grilled Club Sirloin Steaks

4 boneless club sirloin steaks cut about 1 inch thick
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
2 tablespoons fresh chopped thyme
1/2 teaspoon crack black pepper
1/4 teaspoon salt
1/2 teaspoon parsley

Preheat grill to medium heat. In a small mixing bowl, combine thoroughly the garlic, rosemary, thyme, pepper, salt and parsley. Press the mixture above into both sides of club sirloin steaks.
Place the club sirloin steaks on the heated grill grids and grill uncovered for about 16 minutes for medium rare to about 18 minutes for medium doneness, turning occasionally.
Makes 4 servings.

[Kitchen Witch]

These grilled pepper steak sandwiches are great for summertime and also for tailgating!

1 lb Sirloin steak, 1" thick
1 Each small sweet red, green and yellow peppers, sliced
2 Green onions, chopped
1 Clove garlic, minced
1 tb Chopped fresh basil (or 1 t dried)
1 tb Olive oil
Pinch each salt and pepper
4 Crusty rolls

MUSTARD HERB MIX:
1 tb Dijon mustard
1 ts Dried oregano
1 Clove garlic, minced
1/2 ts Pepper

Mustard Herb Mix: Combine mustard, oregano, garlic and pepper. Trim fat from steak; spread mustard mix onto each side.

Place red, green and yellow peppers, onions, garlic and basil in centre of large piece of heavy-duty foil; toss together lightly. Sprinkle with oil, salt and pepper.
Fold up foil to form package, sealing well. Place steak and package on greased grill over high heat.

Cook steak, turning once, for 10 minutes for medium-rare or to desired doneness; cook package until puffed.
Remove steak to cutting board; tent with foil and let stand for 5 minutes. Slice each roll in half horizontally, without cutting completely through. Slice steak and stack onto rolls; top with pepper mixture.
Makes 4 servings.

[Kitchen Witch]

Maple Syrup Tart

1 1/2 c Maple syrup
1/4 c Cold water
1 c Whipping cream
1 Pie shell, 9" - baked
1/4 c Cornstarch

In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened.
Pour filling into baked pie shell and let cool until set.
SERVES 6-8

[Kitchen Witch]

Patriotic Pound Cake

10 3/4 oz package of frozen pound cake
8 oz container of whipped cream cheese
3 tbsp powdered sugar
2 tbsp orange juice
1 1/2 cups fresh blueberries, divided
1 cup sliced fresh strawberries
Raspberry-Orange Sauce (*recipe below)
:
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce.

Meanwhile, in a bowl stir together cream cheese, sugar and orange juice
until well blended.

Assemble cake:
Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese.
Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture.

Decorate cake to resemble an American flag using remaining blueberries and strawberries.

Serve with remaining Raspberry-Orange Sauce.

*Raspberry-Orange Sauce:
Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.

[Kitchen Witch]

Barbecued Doggies

3/4 C. chopped onion
3 T. butter
1-1/2 C. chopped celery
1-1/2 C. ketchup
3/4 C. water
1/3 C. lemon juice
3 T. brown sugar
3 T. vinegar
1 T. Worcestershire sauce
1 T. yellow mustard
2 packages Hot Dogs
16 hot dog buns, split

In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cut three 1/4 inch deep slits on each side of hot dogs; place in a 2-1/2 quart baking dish. Pour the sauce over the hot dogs. Cover and bake at 350°F. for 40-45 minutes or until heated through.

[Kitchen Witch]

Tourtiere De Quebec (Quebec Pork Pie)
Yield: 6 Servings

1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 c Onion, finely chopped
1/4 c Celery, finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch cinnamon
Salt
1/4 c Old-fashioned rolled oats
Pastry for double crust pie

This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.

Servings: 6

In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

[Kitchen Witch]

Brats with Caraway Kraut

Brat marinade:
2 bottles (12 oz. each) beer
1 large onion, chopped
6 T. brown mustard
1 t. each: caraway seeds, ground coriander
12 uncooked bratwursts, about 5 oz. each

Caraway kraut:
2 T. butter
1 small onion, chopped
2 t. each: caraway seeds, brown mustard
2 C. drained sauerkraut
freshly ground pepper

Sandwiches:
8 kaiser rolls or 16 large slices of rye bread
brown mustard
8 thin slices cheese, such as Swiss, provolone, Gouda or Gruyere
1 C. chopped dill pickles

For marinade, combine beer, onion, mustard, caraway seeds and coriander in a large saucepan. Heat to boil; reduce heat, simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat, leave brats in liquid..

Heat grill to high. For kraut, melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep warm.

Drain brats; discard marinade. Halve brats lengthwise; cut halves in half crosswise. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side. Toast rolls, cut side down, on edge of grill, about 30 seconds.

To assemble sandwiches, coat both sides of each toasted roll with mustard. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients. Repeat with remaining ingredients.

[Kitchen Witch]

A&W Boston Baked Beans

1/2 cup A&W Root Beer
4 bacon strips
1 cup chopped onion
2 cloves garlic, minced
2 cans (1 lb, 5 ounce size) pinto beans, drained
1 cup ketchup
1/3 cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/8 teaspoon ground cloves

Preheat oven to 350F.

Cook bacon strips in a small frying pan until crisp; cool and crumble. Reserve 1 tablespoon bacon drippings.

Saute onion and garlic in the reserved drippings over medium heat for 10 minutes or until translucent.
Place bacon, chopped onion, garlic and remaining ingredients in a 2-quart casserole dish; stir until well blended.
Bake, uncovered, for about 1 hour or until done.

[Kitchen Witch]

Add some pineapple to your baked beans for a great flavor:

1 lb. Ground beef
1 can (28 oz.) baked beans
1 can (8 oz.) pineapple tidbits, drained
1 Jar (4 1/2 oz.) sliced mushrooms, drained
1 lg Onion, chopped
1 lg Green pepper, chopped
1/2 cup Barbecue sauce
2 tb Soy sauce
1 Garlic clove, minced
1/2 ts Salt
1/4 ts Pepper

In a skillet, brown beef; drain. Transfer to a 5 qt. slow cooker. Add remaining ingredients and mix well.

Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls.
Yield: 6-8 main dish or 12-16 side-dish serving.

[Kitchen Witch]

Margaritaville Veggies

2 tomatoes, quartered
4 small yellow squash, cut bite-sized pieces
1 med-sized zucchini, cut bite-sized pieces
8 green onions, cut into 3-inch pieces
1/4 cup vegetable oil
3 Tbsp tequila
1 1/2 Tbsp Triple Sec
2 Tbsp kosher salt
2 Tbsp chili powder
Juice of 2 limes

Garnish
lime wedges
cilantro
sliced jalapenos

Combine tomatoes, squash, zucchini, and green onions in a bowl.

Combine oil, tequila, Triple Sec, salt, and chili powder in another bowl; pour over vegetable combo; stir to coat.

Grill vegetables over hot coals until vegetables are tender, turning frequently. Remove to platter; drizzle with lime juice. Garnish with lime wedges, fresh cilantro, and sliced jalapenos.

Serves 8.

[Kitchen Witch]

Vegetables to smoke and grill!

1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
2 zucchini, sliced
2 large onions, peeled and sliced into 1/2-inch thick roun
4 tablespoons vegetable oil
1 cup teriyaki sauce

Brush vegetables with oil to coat.
Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
Preheat grill for high heat.
Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

[Kitchen Witch]

Try some corn on the cob and flavored butters for your cookouts!

1/4 cup butter, softened
8 ears corn on the cob

Dill Butter:
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice

Italian Butter:
1/4 teaspoon garlic salt
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves

Horseradish Parsley Butter:
1 tablespoon chopped fresh parsley
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Combine butter and all ingredients for desired seasoned butter in small bowl; mix well. prepare grill; heat until coals are ash white. Spread about 1 tbl. seasoned butter evenly over each ear of corn.

Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides. Place corn on grill directly over coals.

Grill, turning every 5 minutes, until tender (about 20-25 minutes total).
Serves 8.

[Kitchen Witch]

Stuff some burgers with bacon!!!!

4 slices bacon
1/4 c. onions, chopped
1 (4 oz.) can mushroom pieces, drained & diced
1 lb. lean ground beef
1 lb. pork sausage
1/4 c. grated Parmesan cheese
1/2 tsp. pepper
1/2 tsp. garlic powder
2 tbsp. steak sauce
8 hamburger buns
Lettuce

Cook bacon until crisp. Drain all but 2 tablespoons drippings and saute onions in drippings. Crumble bacon and add with mushrooms to skillet. Crumble bacon, add with mushrooms to skillet. Set aside.

Combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties.

Place remaining patties on top and press edges tightly to seal. Grill over medium coals until well done. Serve on buns, with lettuce, if desired.

[Kitchen Witch]

Texas Cheeseburgers are great on big bulky rolls!

1/2 cup BBQ Sauce, divided
1/8 cup BBQ Seasoning
1/4 cup jalapeño peppers, thinly sliced
1-1/2 pounds ground beef
1 yellow onion, sliced in large rings
8 slices pepper jack cheese
1/8 cup butter
8 hamburger buns

Combine 1/4 cup BBQ sauce, seasoning and jalapeños in a small bowl. Knead spice mixture into ground beef and roll into 6 balls.

Light grill.
Brush grill grate with oil or coat with nonstick cooking spray.

Grill burgers for 12 - 16 minutes on a covered grill, until burgers are cooked through, turning once.
In last 6 - 8 minutes of grilling time, place onions on grill.
Top burgers with cheese during last minute of cooking time.
Lightly spread butter on bun.
Grill bun, buttered side down, until lightly toasted.

Serve burgers on buns and top with grilled onions, BBQ sauce and your favorite toppings.

[Kitchen Witch]

Strawberry Shortcakes

3 pints of strawberries, hulled (2 pints quartered, 1 pint crushed with potato masher or fork)
6 T. granulated sugar or to taste

For shortcakes:
2 C. flour
1/2 t. salt
1 T. baking powder
3 T. sugar, plus 2 T. for sprinkling
1 stick (8 Tbs.) frozen butter
1 egg, beaten
6-8 T. half and half
1 egg white, lightly beaten

To serve:
1 C. chilled heavy cream, whipped to soft peaks with 1 T. sugar

Mix berries with sugar in medium bowl; set aside while preparing shortcakes.

Adjust oven rack to lower middle position. Heat oven to 425°F. Mix flour, salt, baking powder and 3 T. sugar. Grate butter on the large holes of a grater into dry ingredients. Toss butter with flour to coat, quickly rubbing butter into dry ingredients with fingertips until the mixture resembles coarse meal.

Mix egg and 6 T. half and half; pour into flour mixture. Toss with a fork until mixture forms large clumps, adding more half and half if mixture seems dry. Turn dough onto work surface and lightly knead until it comes together.

Roll dough to 3/4-inch thick. Dip 3-inch biscuit cutter into flour and cut as many dough rounds as possible. Gather scraps; gently knead. Repeat cutting process to form 8 rounds. Place 1 inch apart on small baking sheet. Brush tops with egg white and drizzle with sugar.
Bake until golden brown, 12 - 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.

Split each cake, crosswise, and spoon a portion of berries over each cake bottom. Spoon a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Serves: 8.

[Kitchen Witch]

This fudgy brownie pie is soooo good!

2 eggs
1 C. sugar
1/2 C. butter, melted
1/2 C. flour
1/3 C. cocoa powder
1/4 t. salt
1 t. vanilla extract
1/2 C. chopped nuts
Powdered sugar, for dusting, optional

Heat the oven to 350°F. Lightly grease an 8 inch pie pan.

Beat the eggs in a small mixer bowl. Blend in the sugar and melted butter. Combine the flour, cocoa and salt and add to the butter mixture. Stir in the vanilla and nuts.

Pour the batter into the pan and bake until the center is just set, 25 to 30 minutes. Cool. Cut into wedges and sprinkle with powdered sugar, if desired.

[Kitchen Witch]

How about a nice summer lemon cake??

1 3/4 C. flour
3/4 t. baking powder
3/4 t. baking soda
1 1/4 C. sugar
1/2 C. butter, softened
1/4 C. vegetable oil
2 t. grated fresh lemon zest (from 2-3 lemons)
4 large eggs
1 large egg yolk
2 t. vanilla extract
1 C. sour cream

Glaze:
2 1/4 C. powdered sugar
1/2 C. fresh lemon juice (from 2-3 lemons)

Heat oven to 350°F. Lightly grease and flour 9 x 13 inch baking pan.

In medium bowl, stir together the flour, baking powder and baking soda. Set aside.

In large bowl with mixer on high speed, beat the sugar, butter, oil and lemon zest until smooth, about 30 seconds. Add 2 of the eggs and the egg yolk and beat on high for 30 seconds. Scrape bowl and add remaining 2 eggs and vanilla extract. Beat on high for 4 minutes until light and sugar has dissolved.

To creamed mixture, add half of the dry ingredients and 1/2 cup of sour cream. Mix on medium speed for 30 seconds. Scrape bowl well. Add remaining dry ingredients and sour cream. Mix on low until smooth. Beat batter on high speed for 1 minute, scraping bowl well.

Pour into prepared pan and bake for 25-30 minutes or until center just starts to spring back when touched. Top of cake should be a light golden color.

While cake bakes, make the glaze. Combine powdered sugar and lemon juice in medium mixing bowl. Whisk or stir until very smooth and opaque.

Remove cake from oven and immediately poke small holes into cake using a toothpick. Slowly pour half of the glaze over cake, spreading slowly to cover entire surface. Let cake absorb glaze, then slowly pour remaining glaze over cake. Allow cake to rest 5 minutes and absorb glaze.

Turn on oven broiler and broil cake until glaze just starts to bubble and cake top is golden brown.

Cool cake for 2 hours before cutting. Dust with additional powdered sugar just before serving, if desired.

[Kitchen Witch]

This is a nice bread for a picnic:

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup chopped ham
1 cup shredded mozzarella cheese
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup black olives, drained and chopped

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.

[Kitchen Witch]

Chipolte-Zucchini Salad

2 medium zucchini
1/2 tsp. salt
5 Tbsp white vinegar
1 clove garlic, minced
1/4 tsp. oregano
1/2 c. olive oil
1 cup garbanzo beans, drained
3 green onions, sliced
1/2 cup sliced ripe olives
1 ripe avocado, cut into 1/2" cubes
1 chipotle in adobo sauce, minced
3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
1 head Boston lettuce, cored, separated into leaves

Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry

Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives.

Refrigerate, covered, at least 30 min. and up to 4 hrs.

Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.

Refrigerate several hours or overnight before serving.
Serve with tortilla chips.

[Kitchen Witch]

A nice twist to potato salad:

2 1/2 lbs. small red potatoes, scrubbed
1/2 cup pecan or walnut pieces
1/2 cup raisins
1/2 cup sliced green onions
3 large red-skinned apples
1/3 cup cider vinegar
1/3 cup white wine (Riesling)
2 T. salad oil
1 T. grated lemon peel
1 t. poppy seeds

Place potatoes in a 4 to 5 quart pan and add water to just cover. Set to medium high heat. When water is on the verge of boiling, reduce the heat and cover, simmering until potatoes are tender when pierced with a fork (about 30 minutes). Drain and let cool; cut into 1-inch cubes and set aside.

Toast pecans in a wide-frying pan over medium high heat until lightly browned and fragrant (about 3 minutes), shaking pan often. Remove from pan and let cool; chop coarsely and set aside.

Core 2 of the apples and cut fruit into 1-inch chunks.

In a large bowl, combine apple chunks, potatoes, pecans, onions, raisins, wine, vinegar, oil, lemon peel, and poppy seeds; mix gently.

If made ahead, cover and refrigerate for up to 6 hours.

To serve, mound salad on a large rimmed platter. Core remaining apple and cut into slices; fan slices out next to salad along one side of the platter.

Makes 6 to 8 servings

[Kitchen Witch]

Mont Saint Benoit and Onion Tart with Cranberry Red Wine Compote

Pastry
1 cup all purpose flour (250 mL)
1/3 cup cold butter (75 mL)
1/2 teaspoon salt (2 mL)
1/4 teaspoon cracked black pepper (1 mL)
1 egg yolk
1/4 cup buttermilk (50 mL)

Filling
1 tablespoon butter (15 mL)
3 large shallots, finely sliced
A few sprigs fresh thyme, chopped
3/4 cup 10% cream (175 mL)
3 egg yolks
1/4 teaspoon cracked black pepper
Grated nutmeg and salt to taste
4 ounces Mont St. Benoit cheese, grated or
Camembert broken into pieces (120 g)
A few sprigs fresh thyme for garnish

Preheat oven to 375°F (190°C).

Pastry: Combine flour, butter, salt and pepper in food processor. Pulse several times until mixture resembles course meal. Do not overwork. Transfer to medium bowl.

In a medium bowl, whisk together egg yolk and buttermilk. Add the flour mixture to the buttermilk and work gently with hands just until mixture comes together. Turn onto a lightly floured surface and knead very gently to combine. Flatten into a disc and wrap with plastic. Chill for 30 minutes.

On a lightly floured surface, roll pastry out into a 10 1/2 inch disc. Transfer to a 9 inch fluted flan ring and press down. Poke small holes in bottom of pastry with knife and freeze for 10 minutes. Line ring with foil and cover with dried beans.

Bake on bottom rack for about 25-30 minutes or until pastry begins to crisp on sides. Remove foil with beans and continue to cook pastry for 10 more minutes until crisp and golden. Cool slightly. Reduce heat to 325°F (160°C).

Meanwhile, in frying pan combine butter, shallots and thyme and sauté on low heat until very soft and golden, about 15- 18 minutes.

In a small bowl whisk together the cream, yolks and seasoning. Spread shallots over crust and pour in cream mixture. Arrange cheese evenly on top. Decorate with thyme sprigs and bake for about 20 minutes until filling sets.


Cranberry Red Wine Compote

1/2 cup cranberries (125 mL)
1/2 cup dry red wine (125 mL)
1/2 cup green grape juice (125 mL)
1 cinnamon stick
4 whole cloves
2 tablespoons corn syrup (25 mL)
1 bay leaf
Coarsely grated zest of 1 orange
Pinch of cayenne

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, uncovered for 15- 18 minutes or until reduced by 1/2. Serve with cheese tart.

Yield: 8 servings

[Kitchen Witch]

Why not try a different bread salad:

1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage.

Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.

Crumble half of the corn bread into a 13-in. x 9-in. x 2-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full).

Cover and refrigerate for 2 hours.

Yield: 12 servings

[Kitchen Witch]

Patriotic Cake

2-3/4 cups sifted cake flour (not self rising)
2 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons butter, softened
1-3/4 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1-1/4 cups milk
3 cups blueberries, divided
2/3 cup granulated sugar
5 tablespoons water, divided
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup heavy or whipping cream
2 tablespoons confectioners, sugar
1 pint fresh strawberries, sliced
Mint sprigs, for garnish, (optional)

1. Heat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with wax paper; grease again and flour.

2. Combine flour, baking powder and salt in medium bowl. Beat butter and the 1-3/4 cups granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating 1 minute after each addition. Beat in orange peel and vanilla. At low speed, add milk to batter alternately with dry ingredients, beginning and ending with dry ingredients. Beat at medium speed 2 minutes. Pour into prepared pans.

3. Bake 25 minutes or until cakes pull away from sides of pans and spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans, peel off wax paper and cool completely.

4. For the filling, combine 2 cups of the blueberries, the 2/3 cup granulated sugar and 2 tablespoons of the water in large saucepan. Bring to full boil, stirring occasionally. Meanwhile, stir remaining 3 tablespoons water into cornstarch in a cup. Add to blueberry mixture, stirring constantly, and return to boil. Reduce heat to low and cook 2 minutes, stirring. Remove from heat; stir in lemon juice and remaining 1 cup berries. Set pan in large bowl of ice water, stirring occasionally, until cold, or transfer to a shallow container and refrigerate uncovered 1 hour.

5. Place one cake layer on serving plate. Spread half the blueberry mixture on top. Arrange second cake layer on top; spread with remaining blueberry mixture and top with third cake layer. Cover with plastic wrap and let stand 3 hours at room temperature to set (or refrigerate up to 24 hours).

6. For the topping, beat cream with the confectioners' sugar in large bowl with electric mixer to stiff peaks. Spread on top of cake. Top with strawberries. Garnish with mint, if desired.
Makes 12 servings.

[Kitchen Witch]

Potent Maple Baked Beans

8 cups (2 L) water
2 1/2 cups (625 mL) small dried white beans
6 slices side bacon, cut in 2-inch strips
1 cooking onion, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) dry mustard
1/2 cup (125 mL) real maple syrup
1/2 cup (125 mL) dark rum
2 tbsp (30 mL) dark brown sugar
2 tbsp (30 mL) melted butter

Wash and pick over beans. Put beans and water in saucepan, cover. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand, covered, for an hour. Return to heat, bring back to a boil, lower heat and simmer, covered, for 40 minutes. Drain beans through a colander set over a bowl. Reserve 2 1/2 cups (625 mL) of the cooking liquid and set aside. Put bacon in ovenproof casserole or bean pot. Cover with cooked beans. In a bowl combine onion, salt, mustard, syrup, rum and 2 cups (500 mL) of reserved cooking liquid. Pour mixture over beans. Cover and bake in 325 F (165 C) oven for 3 hours, adding last 1/2 cup (125 mL) of cooking liquid during last 30 minutes of cooking. Remove from oven. Combine brown sugar, melted butter. Drizzle over beans. Bake, uncovered, for another hour or until liquid has evaporated.
Makes 6 servings

[Kitchen Witch]

Pasta Salad - Mexican Style

1 12 oz. package of rotelle pasta cooked and drained
1 cup red onion (1 med)
1 cup red bell pepper
1 can Mexi-corn 8 oz. drained (may use regular corn)
1 can diced green chilies (4 to 7 oz)
1 to 2 chopped jalapenos
1/4 cup chopped fresh cilantro
1 cup prepared Italian salad dressing
1 tablespoon Chili powder
2 teaspoons ground cumin
1 cup Mexican cheese (or cheddar) optional

In lg. bowl, combine pasta, onion, red pepper, chiles, jalapenos, and cilantro

In small bowl, combine 1 cup Italian dressing, chili powder and cumin pour over pasta mixture tossing to coat will.

Chill at least 4 hrs.

When ready to serve sprinkle cheese on top.

[Kitchen Witch]

French-Canadian Shepherds Pie

1 small pepper squash cut in half lengthwise
3 medium Yukon gold potatoes, scrubbed
1 tsp. butter (5 ml)
pinch allspice
salt and freshly cracked black pepper to taste
¼ cup 10 % cream (50 ml)
pinch grated nutmeg

Filling:
1 Tbsp. butter (15 ml)
1 lb. Ground pork (450 gm)
½ lb. ground turkey (225 gm)
4 large shallots, finely chopped
2 cloves garlic, chopped
2 stalks celery, finely diced
2 carrots, finely diced
2 tsp. fresh chopped thyme (10 ml)

½ tsp. dried savory ( 2.5 ml)
½ tsp. fresh chopped rosemary (2.5 ml)
1/8 tsp. ground allspice
½ tsp. ground cinnamon (2.5 ml)
2 tsp. Worcestershire sauce (10 ml)
1 Tbsp. Dijon mustard (15 ml)
1cup chicken stock (250 ml)
salt and pepper to taste
¾ cup fresh or frozen peas (175 ml)

Preheat oven to 375 D.

Line a roasting pan with foil or parchment paper. Place potatoes and squash halves in pan. Dot squash with butter. Season with allspice, salt and pepper. Bake at 375 D for about 35- 40 minutes or until squash and potatoes are fork tender. Remove from oven and scoop out squash pulp into a bowl. Peel potatoes and add to squash. Mash gently and add cream and nutmeg. Stir with wooden spoon until blended. Adjust seasoning.

Meanwhile, in a large deep skillet, sauté the pork, turkey, shallots and garlic until meat is golden, about 4-5 minutes. Add the celery, carrots and spices and continue to brown over high heat until carrots begin to soften, about 4 minutes. Add the Worcestershire sauce, mustard and stock. Bring to a boil. Reduce to low heat and season. Simmer covered for about 20 minutes or until meat is tender and moisture is absorbed. Remove from heat and add the peas.

Transfer to a medium rectangular baking dish at least 3 " deep (8x11 ½). Top with squash mixture to completely cover meat. Bake for about 15-20 minutes at 375 degrees until top is golden.

Serves 6-8

*serve with blueberry biscuits

Blueberry Biscuits

2 ¼ cups all purpose flour (550 ml)
2 tsp. baking powder (10 ml)
¾ tsp. salt (3.5 ml)
¼ tsp. cracked black pepper
1/3 cup very cold butter, cut into small pieces (80 ml)
1/4 cup dried blueberries (50ml)
¾ cup milk (175ml)

Line a 9 by 12-inch baking sheet with parchment or brush with butter.

Pre heat oven to 375 D

In a food processor, combine the flour, baking powder, salt and pepper. Pulse until blended. Add the cold butter and pulse until mixture resembles course meal.

Add the milk to the flour mixture all at once. Pulse several times just until the mixture starts to come together.

Turn onto a lightly floured surface and gently knead in blueberries. Gather dough together. Do not touch too much! Wrap in parchment or wax paper and chill for 30 minutes.

Roll dough on a lightly floured surface to thickness of ½ inch. Using a 2 ¼" cookie cutter round, cut 10-12 rounds and place on a baking sheet lined with parchment paper.

Brush with egg mixture and bake at 375 D. until golden and lightly browned on the bottom about 15-17 minutes. Serve warm with Tourtiére.

Makes about 10

[Kitchen Witch]

Tomatoes, tomatoes and tomatoes

Roasted tomato purée:
1 cup oven roasted tomatoes (or 1 cup of sun dried tomatoes)
1 cup of extra virgin olive oil

Fresh Mozzarella and vine ripe tomato stacks:
2 pounds fresh mozzarella*, cut into ¼-inch slices
2 ?3 large vine-ripened tomatoes* (or 4 ?6 medium tomatoes), cut into ¼-inch slices

Macerated Tomato Salad:
1 pint of grape tomatoes (yellow or red)
¾ - 1 cup extra virgin olive oil
¼ - ½ cup balsamic vinegar
½ cup fresh basil, chopped
2 Tablespoons fresh thyme, removed from stems

*Make sure you have enough to put 3 slices of cheese and 3 slices of tomato on each stack.

For roasted tomato purée:
Place all ingredients in a blender and purée. Salt to taste.
For mozzarella and tomato stacks:
Lay slices of mozzarella and tomatoes out flat on a cutting board or tray and season with salt and freshly ground black pepper. Use three pieces of each to build stacks. Refrigerate until ready to serve.

For tomato salad:
Slice grape tomatoes in half and place in bowl. Season with salt and pepper, olive oil, balsamic vinegar, basil, and thyme. The tomatoes should be covered in olive oil-balsamic liquid. Let mixture sit in refrigerator overnight.

To assemble, place about 1 Tablespoon of tomato purée in bowl or the center of plate, place about 2 Tablespoons of the macerated tomato salad on top of the purée. Place one stack of tomato and cheese on top of tomato salad. Garnish with fresh basil.

Packing tips:
Make the mozzarella and tomato stacks ahead of time and wrap each one individually in plastic wrap. Place wrapped stacks in a large, deep plastic container with a lid so they do not get crushed. Put the tomato purée salad and the tomato salad, including the marinade, in separate plastic containers. Assemble the salad in a bowl or on a plate once you get to your picnic destination.
Yield: 4-6 Servings

[Kitchen Witch]

Potato Salad - Antipasto-style

2 1/2 lbs. small red-skinned potatoes, scrubbed well, unpeeled
1 can (15 oz.) artichoke hearts, drained and rinsed
1/2 C. ripe olives, pitted, sliced
1/2 C. diced red onion
2 T. chopped fresh parsley
2 oz. pepperoni, sliced, if desired

Dressing
1/3 C. white wine vinegar
1/2 t. dried oregano
1/2 t. salt
1/2 t. black pepper
1/4 t. dry mustard
3 T. olive oil
2 garlic cloves, peeled, minced

Place the potatoes in a large pot, add cold water to cover by at least 1 inch. Bring to a boil, reduce the heat and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a glass measure, whisk together all the dressing ingredients.

Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.
Makes 8 servings.

[Kitchen Witch]

Almond Streusel Cake
Makes 16 servings

For the streusel:
1 cup (250 mL) firmly packed light brown sugar
1 cup (250 mL) sliced almonds
1/4 cup (60 mL) all-purpose flour
3 tbsp (45 mL) butter or margarine, melted
1 tsp (5 mL) grated orange zest

In a medium bowl, mix together the sugar, flour, nuts and zest. Stir in the butter or margarine until crumbly.

For the cake:
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
3 large eggs
1 tsp (5 mL) grated orange zest
1/2 tsp (2 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
2/3 cup (160 mL) orange juice

In a large mixing bowl, using an electric beater set at medium speed, beat together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla.

In a large bowl, combine flour with baking powder and soda. Reduce mixer to low speed and alternately beat in flour mixture and orange juice into egg mixture, beginning and ending with flour.

Butter a 10-inch (25-cm) tube pan and preheat oven to 350 F (180 C). Spoon half the cake batter into prepared pan. Sprinkle with half the streusel. Top with remaining batter and streusel. Bake until a toothpick inserted in centre comes out clean, 30 to 35 minutes. Transfer pan to wire rack to cool completely.

If desired, prepare a glaze with 1/2 cup (125 mL) icing sugar and 2 1/2 teaspoons (12 mL) orange juice. Turn cake out onto a serving dish, placing it right side up. Drizzle with the glaze.