In My World

1/4 cup olive oil 2 cups chopped onion 3/4 cup chopped carrot 3 chopped garlic 4 cups chopped tomatoes (I used grape tomatoes) Put all these ingredients in a crock pot and cook on high for 4 hours.  Near the end of cooking time add: 1/4 cup chopped fresh basil 1 jar Original Ragu sauce I think all the ladies at Ladies' Day Out enjoyed this sauce on penne with Parmesan.  I know Hal and I did.

15 cups peaches 6 cups sugar 6 tbsp lemon juice 3 tsp vanilla, coconut or brandy extract Peel and cut the peaches and place them into a food processor to puree in batches.  In a large stockpot, combine the puree, sugar and lemon juice.  Bring the mixture to a boil and then simmer for 5 minutes more.  Add the flavouring of your choice.  Fill sterilized pint jars and then process for 20 minutes in a water bath.  Makes 8 pints.

I was asked the other day if I JUST share recipes or if I have actually made them.  I have made or tasted (if a friend was the cook) ABSOLUTELY every recipe on this blog.  In fact, I often make notations of changes I made or might make and if dear hubby (the fussy eater) likes it. This recipe is the one I use when I run out of Jiffy corn bread (my favourite corn bread in the world but hard to find in Canada). Corn Bread 1 cup all-purpose flour 1 cup yellow cornmeal 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 cup milk 2-1/2 tsp lime or lemon juice 1 egg, beaten 2 tbsp lard, melted Combine flour, cornmeal, baking powder, baking soda and salt in a bowl.   Mix milk and lime juice, add to dry ingredients along with egg and lard.  Mix well, but do not beat.  Pour into a greased 11 x 7 x 1-1/2 inch baking pan. Bake at 450 degrees F for 15 to 20 minutes, or until it is brown and tests done.  Cool slightly and cut into squares. About 8 servings. And this is a delicious stuffing perfect

Serves 8 Crust: 1 cup graham cracker crumbs 4 tbsp unsalted butter, melted and cooled slightly 1/4 tsp ground ginger Filling: 1 cup pumpkin puree 4 tbsp unsalted butter, softened 2 8-oz packages cream cheese, softened 1 tsp pure vanilla extract 1 tsp ground cinnamon 1/2 tsp ground nutmeg or ginger 1/4 tsp salt 1/2 cup powdered sugar, sifted Preheat oven to 400 degrees F. Lightly butter a 7" spring-form pan and line the bottom edge with parchment paper; set aside. For the Crust: In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter.  Mix well.  Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom.  Tamp the crumbs down firmly with the bottom of a glass.  Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely. For the Filling: In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth.  Scrape down the sides of the mixer.  Add pumpkin puree and mix to combine

My cousin Kim gave me this recipe. I haven't tasted it, but Mom had a jar from Kim last year and she said it was quite tasty. Ingredients 5 pint jars, washed and sterilized 10 pounds fresh asparagus, washed, cleaned and cut into 4-3/4" spears 2 cups white vinegar 2-1/2 cups water 2 tsp mustard seed 1 tbsp pickling spice, placed in a gauze bag 2 tbsp pickling salt Per jar: Dash cayenne pepper 1/2 tsp dill weed or dill seed 1/2 clove garlic 1/2 jalapeno pepper, optional 1 onion slice Place asparagus spears in boiling water and blanch for two minutes; drain and cool. Place dill, garlic, cayenne pepper, onion slice and jalapeño pepper into bottom of each jar. Pack asparagus spears upright into each jar. Combine vinegar, water, mustard seed, canning salt and bag of pickling spice into saucepan and boil for 15 minutes. Remove bag of spices and discard. Pour brine over asparagus, and seal jars. Place jars into canner of boiling water for 10 minutes. Cool. Cook's Notes: We made 4

I  LOVED, LOVED, LOVED  these recipes and I was sure Hal would too.  Wrong again.  The man likes tomatoes, fruit, rice, curry and he has unwittingly eaten tofu many, many times in Thai food.  But apparently I'm wrong.  He liked the rice and the strawberries . . . sigh . . . well I won't give up!! Tofu Curry with Fruit ½ onion, finely chopped 1 clove garlic, minced ½ apple, peeled and cut into quarters 2 slices canned pineapple, cut into bit-size pieces 1 banana, cut into bite-size pieces 150 g watermelon, cut into bit-size pieces 1 tbsp butter 1 tbsp curry powder ½ cup vegetable broth 220 g firm tofu, cut into 1.5 cm cubes ½ tbsp canola oil ¼ cup cream 15% Salt and pepper to taste Heat half of the butter in a pan over medium heat.  Add the onion and garlic, then sauté 3-4 minutes until they become translucent.  Add the apple and cook 3-4 minutes until it starts to soften.  Add the curry powder and sauté 1 minute with stirring.  Stir in the broth, and 3-4 tablespoons of the pine