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Recipes
CITRUS BLACK BEAN DIP
By JaneTreva
In food processor, blend black beans, cream cheese, garlic, lemon peel and juice together until smooth
- 1 can black beans, drained & rinsed
- 1 package (250 g) light cream cheese, softened
- 2 cloves garlic, minced
- grated peel and juice from 1 lemon
- 1 red pepper, finely chopped
CORN BREAD
By JaneTreva
Stir together flour, baking powder, baking soda & salt
- 1 cup flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cornmeal
- 1 cup shredded sharp cheddar cheese
- 2 eggs
- 1 cup plain yogurt
- 1/4 cup vegetable oil
- 1 tablespoon liquid honey
RICH CORNBREAD
By JaneTreva
IN a large bowl, mix together cornmeal, flour, sugar, baking powder & salt
- 3/4 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 1/4 cup melted butter
DOUBLE CORN BREAD
By JaneTreva
In a medium bowl, stir together flour, cornmeal, baking powder, salt and sugar
- 1 cup all-purpose flour
- 1 cup cornmeal
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 6 oz. sharp cheddar cheese, shredded
- 8 1/2 oz. can cream style corn
- 4 oz. can chopped green chilies, drained (optional)
- 2/3 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
TWO PEPPER CORN BREAD
By JaneTreva
In bowl, cream together cream cheese and sugar
- 1 package (250 g) light or regular cream cheese
- 1 tablespoon sugar
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 green onions, chopped
- 1 can (7 1/2 oz) diced green chilies, drained
- 1/2 cup finely chopped sweet red pepper
CARMELIZED CRANBERRY BRIE
By JaneTreva
Melt butter in frying pan
- 1 small onion, quartered & thinly sliced
- 1/2 cup craisins
- 2 tablespoons packed brown sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons butter
CRUNCHY CUCUMBER & ORZO SALAD
By JaneTreva
Measure dressing into a large bowl
- 3/4 cup bottled creamy cucumber dressing
- 3 1/2 cups cooked orzo pasta, preferably hot
- 1 to 2 English cucumbers
- 3 stalks celery, thinly sliced
- 3 green onions (including tops), thinly sliced
SAVOURY PORK TENDERLOIN WITH RED CURRANT SAUCE
By JaneTreva
In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste
- Red Currant Sauce:
- 1 pork tenderloin (375 g), well trimmed
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
- 1/2 teaspoon savoury
- 1/2 teaspoon marjoram
- 1/2 teaspoon salt
- Pinch freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1/3 cup red currant jelly
- 1 tablespoon Dijon mustard
- 1 teaspoon red wine vinegar
- Pinch salt
- Pinch freshly ground black pepper
DEUX AMIS TORTIERE
By JaneTreva
Brown meat; drain fat. Add remaining ingredients and bring to a boil
- 1 lb ground venison or veal
- 1 lb ground beef
- 1 lb ground pork
- 3 cups chopped onion
- 1/2 teaspoon savory
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 2 cloves garlic, minced
- 2 teaspoons salt
- Freshly ground black pepper
- 1 box (900 mL) Campbell’s beef broth
DOUBLE CHOCOLATE HEAVENLY BROWNIES
By JaneTreva
Melt butter and chocolate squares together in a heavy saucepan over medium heat; let cool for 15 minutes
- 1/2 lb butter
- 4 squares unsweetened chocolate
- 4 eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips
- 2 cups miniature marshmallows
- 1 cup chopped nuts (pecans or walnuts)