Ratatouille
Also known as: Zucchini and Eggplant Casserole

• 1/2 cup olive oil
• 2 large onions, sliced thinly
• 2 or 3 garlic cloves, crushed
• 1 medium eggplant, peeled and sliced, 3/4"
• 4 large tomatoes, blanched, peeled and quartered
• 1 medium zucchini, sliced 1/2 inch
• 2 green peppers, cut in strips
• 1.5 tsp salt
• 1 tsp. sugar
• 1/2 tsp. basil
• 1/4 tsp. thyme
• 1/4 tsp. pepper
• 2 tbsp. chopped fresh parsly
• grated fresh Parmesan cheese

Heat oil in large saucepan. Brown onions and garlic lightly. Add eggplant and tomatoes; mix well. Cook a few minutes, stirring occasionally. Add zucchini and peppers. Bring to boil, stirring. Add seasonings. Cover and simmer, stirring occasionallly until vegetables are tender. Sprinkle with parsley. Serve with Parmesan cheese.

Note: Ratatouille may also be served cold. Sprinkle with lemon juice and olive oil.

  Chocolate Banana Snack Cake

• 2 cups all purpose flour
• 1 cup sugar
• 2 tbsp. unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup milk
• 1/2 cup mashed ripe banana
• 1/3 cup butter, melted
• 1 tbsp. lemon juice
• 1 tsp. vanilla
• 3/4 cup mini chocolate chips
• icing sugar

Mix together flour, sugar, cocoa, baking soda and salt. Make a well in the centre of dry ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with a fork until well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9 inch (2.5L) square cake pan. Bake in preheated 350 F oven 45-50 minutes or until done. Cool completely. To serve, cut into squares and dust with icing sugar.

 Chocolate Chip Cookies

• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 12-ounce package semisweet chocolate pieces (2 cups)
• 1 cup chopped walnuts or pecans

In mixing bowl, cream brown sugar, granulated sugar, softened butter, and shortening. Add eggs and vanilla; beat well. In a bowl stir together the flour, baking soda, and salt. Add to creamed mixture and stir till well blended. Stir in chocolate pieces and nuts (if using). Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake at 375 till done, 8 to 10 minutes. Remove from cookie sheet; cool on wire rack. Makes about 6 dozen cookies.

  Curried Chicken With Egg Noodles

• 1 can tomato sauce (Presidents Choice Arrabiata is the best)
• chicken breasts
• 3 tbsps. curry paste (or to taste)
• 2 tbsps. garlic powder (or to taste)
• 2 tbsps. basil (or to taste)
• 3 tbsps. olive oil
• sliced mushrooms
• salt & pepper

Mix all ingredients together. Spread chicken breasts in the pan and pour the sauce on top. Cover and bake at 350 until chicken is done. Cook egg noodles; remove chicken breasts and cut into pieces; mix the cut-up chicken, noodles and sauce together and serve.

  Broccoli Cheese Soup

• 2 tbsp. butter
• 1 onion, chopped
• 2 tbsp. all-purpose flour
• 1 1/2 cups chicken stock
• 1 pkg. frozen chopped broccoli (300g) or approx. 3 cups fresh broccoli
• 1/4 tsp pepper
• salt to taste
• 1 1/2 cups milk
• 1 1/2 cups grated cheddar cheese (6oz.)
• 1/4 tsp tabasco sauce
• 2 tbsp. chopped fresh dill, parsley or chives
• 1 red bell pepper, chopped (optional)

1. Melt butter in a large saucepan or Dutch oven. Cook onions until tender but do not brown. Stir in flour and cook 3 minutes.
2. Whisk in stock and broccoli. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
3. Puree mixture. Return to heat. Add pepper, a little salt, milk, cheese and tabasco sauce. Heat thoroughly but do not boil.
4. Taste and adjust seasoning if necessary. Serve sprinkled with additional cheddar cheese, fresh herbs of your choice, and diced red peppers (optional).

Note: if you are using fresh broccoli, trim off tough stems, chop broccoli and cook 15 minutes in step 2. The more aged the cheese, the stronger the taste.

Serves: 4-6

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