Curried Chicken and Almond Rolls

1 cup cooked chicken, finely chopped
1 cup mayonnaise
¾ cup sharp cheese, grated
1/3 cup finely chopped almonds
1 tbsp parsley
1 onion, finely chopped
2 tsp curry powder
2 tsp lemon juice
½ tsp each salt & pepper
18 slices bread (white or whole wheat)
¼ cup melted butter

Combine all ingredients except bread and butter in bowl. Remove crusts from bread and flatten each slice with a rolling pin. Spread ~2 tbsp. chicken mixture on each slice and roll up. Cut into 3 or 4 pieces. Brush with melted butter and bake at 375F for 15 minutes. Easily frozen. Reheat frozen rolls at 400F for 10 minutes. Serve with Apricot-Ginger Chutney.

White Fudge (Microwave)

2 cups brown sugar
¾ cup softened butter
1 can sweetened condensed milk
1 tsp vanilla
2 cups icing sugar (sift first then measure)
½ cup Toasted pecans (chopped & optional)

Mix the brown sugar, butter and condensed milk in a microwavable bowl. Microwave on high, mixing every 2 minutes, for 8 minutes. Mix in vanilla and let stand for 5 minutes. Mix in icing sugar with an electric beater/hand mixer until combined. Stir in pecans and pour into a square cake pan sprayed with PAM. Cut before completely solid.

Chocolate Peanut Butter Balls

1 cup peanut butter
1 cup icing sugar
½ cup finely chopped pecans
½ cup Rice Krispies

Melted chocolate coating for dipping (*Use Merckens “milk chocolate” melts that you can buy at a bulk food store for candy-making).

Mix first 4 ingredients and chill. Roll into small balls and dip each, one at a time, into melted chocolate coating. Set each onto waxed paper until coating sets. Store in fridge.

Shortbread

2 cups of butter
1 1/4 cup of icing sugar
4 cups of flour

Cream until fluffy. Roll out and cut shapes. Bake at 275 for 15 minutes. They can be dipped in chocolate (white or chocolate), decorated with icing or eaten plain.

4 Cheese Spinach Dip

Not sure where the 4th cheese comes in, but this is similar to the one served at a local roadhouse restaurant.

2 packages cream cheese
1 box frozen spinach, chopped
3/4 cup alfredo sauce
1 tsp salt (optional)
1/2 cup red pepper, finely diced
1 tsp Worcestershire sauce
1 tsp Cajun spice
1/2 tsp ground pepper
1/4 red onion, finely chopped
1 tsp hot sauce
2 cloves garlic finely chopped
Grated cheddar cheese

Soften cream cheese and blend with alfredo sauce with a hand mixer. Chop spinach into fine pieces. Squeeze out water from spinach and pat dry with a paper towel. Incorporate spinach and remaining ingredients with cream cheese mixture. Separate into small 5" diameter, air tight containers covering the bottom and filling up 1" deep. Sprinkle tops of dip with grated cheddar. Warm in microwave till top layer of cheese is melted (approx 30 seconds). 

Serve with nacho chips or warm baked pita slices (spray with pam and bake in oven for 3-4 minutes - till toasted).

Dips can be frozen, however it is recommended to thaw at room temperature prior to heating.

Fig Crostini

1 c. chopped figs (Mission figs)
1/2 cup port
2 tbsp white sugar
5 thin slices fresh ginger
1/2 tsp rosemary dried or fresh chopped
1 pear, peeled and chopped

Baguette, sliced and toasted
Goat cheese or Boursin cheese

Heat first 5 ingredients to a boil and simmer 3 minutes. Add pear and simmer until liquid absorbed 5-10 minutes. Remove ginger. 

Spread cheese on baguette and top with fig mixture.

Hungarian Goulash Soup

Tastes just like the authentic soup that I ate in Budapest. Serve with Crusty Bread for dipping into the flavourful broth.

1 tbsp vegetable oil
2 lb stewing beef, cut into ¾-inch pieces
2 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
3 tbsp sweet paprika
1-2 tbsp caraway seeds, lightly crushed
¼ cup tomato paste
1 can diced tomatoes
8 cups beef broth
2 bay leafs
3 potatoes, peeled and chopped into small cubes
salt and pepper to taste
Hot pepper flakes to taste

In a large skillet, heat oil over medium heat. Add stewing beef and cook until browned. Remove to plate. Set aside. Using a large stock pot, add onions, carrots, celery, red pepper and garlic into pot. Cook until vegetables are soft, about 5 minutes.

Add beef to pot. Stir paprika, caraway seeds, salt and pepper into meat, coating evenly. Stir in tomato paste and tomatoes. At this point you can put everything into a Crockpot instead of the stock pot. Add broth and the bay leaves.

Reduce heat and simmer, covered, for 1 ½ hours, stirring occasionally. Then add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender. Adjust seasoning if necessary. Discard the bay leaves. Can substitute ground beef for quicker cook.

If using a Crockpot, cook on High for 3 hours, then add potatoes and continue cooking for another hour.