Apple Pie

2 sweet apples (e.g., golden delicious) peeled and thinly sliced
2 tart apples (e.g., granny smith) peeled and thinly sliced
2 'baking' apples (e.g., bramley) peeled and thinly sliced
1/3 - 2/3 c (75-150 ml) sugar
1/4 c (50 ml) flour
1/2 t (1/2 ml) ground cinnamon
1/2 t ground nutmeg
1/4 t (1 ml) salt
Pastry for two crusts

Preheat oven 425F (220C).

Mix all ingredients in a bowl and toss. Pour into pastry lined 9 inch pie plate (don't worry it will look overflowing). Cover with top pastry (use dabs of water to 'glue' pastry edges together). Cut slits into top pastry. Cover edge with a strip of foil to prevent burning and remove foil during last 15 minutes of cooking.


Bake 40-50 minutes until crust is golden brown and juice bubbles through slits. Cool before cooking to allow pie to set.

Burgers

'Italian' Hamburgers

1 lb (500 g) lean ground beef
1/3 c (75 ml) spaghetti sauce
1 red onion chopped
Cooking Oil
Hamburger rolls
Mix beef, spaghetti sauce and onions. Divide into 4 and shape into patties. Fry patties in oil on the stove top until no longer pink in the middle. Place on bun and enjoy.

You can add any other ingredients you would prefer, the trick is to add a sauce base to help the burgers stay moist.

Salmon Burgers

1 envelope of instant potatoes (4-5 person serving)
1 egg slightly beaten
1 c (250 ml) celery finely chopped
1/2 onion finely chopped
1 lb (500 g) salmon cooked and flaked (can use can salmon)
Cornmeal
Butter

NOTE: We found this recipe bland. Suggest adding salt and pepper and perhaps other seasonings (e.g., dill, parsley).

Prepare instant potatoes according to package. Mix potato (after cooling) egg, celery, onion and salmon in bowl.

Grease a muffin tin with butter and dust with cornmeal. Spoon salmon mixture into cups and coat with more cornmeal.

Bake at 400F (200C) for 20 minutes. For crispier burgers, pop out of tin and cook for another 5-10 minutes on cookie sheet.

Coleslaw and Beans

Coleslaw

I love this recipe because it is creamy but not too mayonnaisey.

1/4 cup (50 ml) mayonnaise
1/4 sour cream
1 T (15 ml) sugar
2 t (10 ml) lemon juice
1 t (5 ml) mustard
1/4 t (1 ml) salt
1/4 t pepper
1/2 a head of cabbage shredded
1 carrot shredded
1 onion finely chopped

Toss all ingredients in a bowl. The longer it refrigerates the better it will taste, however you can eat immediately.

Baked Beans

500 g of navy (haricot) beans
1 onion peeled and cut in half
350 ml maple syrup
1 T (15 ml) apple cider vinegar
1 t (5 ml) ground mustard
1 t ground ginger
1 t salt
ground black pepper to taste

1. Soak beans in water overnight.
2. Boil beans until the skin cracks when blown on.
3. Drain and rinse the beans in cold water.
4. Make sauce while beans are boiling. Combine maple syrup and seasonings with water (2 c/400 ml) and bring to a boil.
5. Place onions, beans and sauce in oven proof dish (if there is not enough sauce to cover you can add more water).
6. Bake in oven 125C for about 6 hours.