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THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Sour Cherry Sauce

From the Prairie Fruit Cookbook by Getty Stewart

Sour Cherry Sauce

2 tbsp balsamic vinegar

2/3 cups sugar

4 cups sour cherries pitted

1. Place vinegar and sugar in saucepan over medium heat

2. Cook and stir until sugar bubbles

3. Add the cherries and cook, stirring occasionally until the cherries soften and release their juice, about 5 minutes

4. Use a slotted spoon to remove the cherries.  Continue to cook the juice until the sauce reduces by at least half, about 10 minutes.

5. Remove from heat and add cherries

6. Cool and serve over ice cream, with cake, on yogurt etc.  Can be refrigerated for 1 week.