Add the cranberry and orange combo to a breakfast muffin, of oatmeal, or raisonbran type muffin, will really add zing to a plain muffin for sure. Or make a yeast bread dough, spead on as for cinnamon buns, fold each side into the middle, cut and twist, as a candy cane, bake on silpat baking sheet, to prevent burning as the sugar escapes. Sprinkle with icing sugar when done, the best for Xmas morning along with eggnog, Enjoy. Oh if cranberry sauce is not loved by your kids, use a cinnamon and apple filling, YUM

One family on our block gave out large choc. bars, milky ways, macintosh toffee bars, the highlite for sure. Being Canadian we don't say Candy bars, we say choc. bars. and Macintosh toffee was the envy of my American friends, only available in Canada!!!!!

I have done a hamburger goolash recipe cooked in a regular pumpkin, for hallowean since my kids were in ele. school, they never caved in, it was a great meal to have once a yr.

I feel the same way with my Mums recipes, in her handwriting, if I can't find a recipe, I go to my mums cards and find what I was looking fork as when she would come over in the 60s, she would ask for the recipe we were having, copy it, and likely never make it, but she had good intentions

The onion soup mix pot roast , using chuck roast, as the fat gives good flavor, it was my Mums midweek recipe, and the gravy with the mashed potatoes, and carrots and parsnips cooked with the roast, a real warm fuzzy, heart warming, fall meal

I still have my Mums Better Homes and Gardens cook book, with notes written by the recipes my Mum used a standbys. The famous green beans cooked in mushroom soup, with the durkey onion rings on top and baked, is still advertised in magazines as a real staple from the so to speak Olden days, 60s

being Canadian, H.P sauce, House of Parliament , is not available in the U.S. Thicker than American A1. Great on eggs!!!!!

Knife skills requires, knowledge of the names of knifes, purpose of each one, knife safety, when to cut on a board, and rock like a french knife, how to wipe the knife away from the blade, when to use a paring knife and cut towards yourself,like the round and round method for peeling an apple. How to store knives blades down, and sharp ones in Knife sleeves, cutting board selection, wood for veges. nonabsorbent for meat products . Takes practice, how to curl your fingers under as you move ahead on a quick chop. Keep the band aides handy for a beginner, and learning to hone and sharpen is N.B. too, Really a lot to learn in the Knife skills category.I was a salad girl in a resort kitchen in my late teens, and my skills came from the Chef, which lead to a career as a teacher , food science, junior hi, and hi school

change your terminology, they are soft cooked and hard cooked eggs as Boiling is what causes the over cooking and the black ring around the yolk, this is what we learned to college food science classed!!!!!,

Sounds great, as a HomeEconomist who majored in foods, we learned to call them hard cooked not boiled, as when the water boiled you took them off the heat, and timed for soft cooked or hard cooked, and this prevented the black ring around the egg once peeled!!!!!

The English, European style or Continental, is much more efficient, and makes American style of dropping the knife and switching the fork to the right hand each time of cutting a waste of time. I am Canadian of English and Irish decent, but went to College in the U.S. In the cafeteria they all looked at me rather strangely , so I had to explain the technique. It looks a lot more refined than using your knife to load your fork tines up, and then drop the knife to do the switcheroo!!! Yes it does tell a lot about where you were brought up and what type of table manners were expected from you. In today's fast passed life style, a family meal once a week, all sitting down to eat and enjoy conversion , is a MUST!!!!

From the food science books, the sugar is not added till the cream starts to thicken as it interferes with the air being beaten into it. The same with meringue

Miy amana radarrange, top of the line, dual programing, cost 900, in 79, we were not told that the microwave would replace the cooktop not the oven recipes. All the extras like browning pans, what a lot of work it was to heat the pan, than add the pork chops to brown, browning sauces, what were we thinking?????

I am Canadian of Irish decent, I had never heard of a Boiled Dinner until a Maritime friend, from Nova Scotia, gave me her recipe, a Corned Beef and Cabbage dinner, Oh so good, and very Irish. We here in Canada can even order Green Beer at the Pubs on St. Paddys Day!!!!

How about sweet potato fries, done in the oven , cut in coins or long strips, put in a baggie, add canola oil, and a little olive oil, sprinke fav. seasonings, spicey pepper medley, my fav. , put on cookies sheet, 400 , for 20min. serve with fav. mayo, salad dressing dip, More nutritious than white spuds, full of antioxidants!!!!!

Ever used Dr. Pepper as liquid in a bran muffin with raisins, craysins, the dr. Pepper co. even had a home economist in the 60s

I made a banana chocolate cake that used a bit of coffee to bring out the chocolate, the kids loved it, as it was a birthday cake hit

Caesars is an old city standby downtown, Wellingtons in the south is very good, as is the CattleBaron in sundance , a little loud though.

Baby back , the more expensive, less fat cut, no boiling necessary. Cheaper fat laden cuts, boil to get rid rid of fat, then less flare ups on BBQ, and cooking time shorter, as glaze is added on the grill, and flavor is great, no flareups.

an old English bread stuffing for chicken or turkey, lemon and parsley, tart and zesty, superb!!!

No one mentioned Trifle, done in a punch bowl, angelfood cake, pannetone, pound cake , anything you want to use of that nature, layered with fruit, strawberries, rasp, or mandarins, if you want the chocolate type, you can use, grandmarnier, sherry, tiamaria, your choice to sprinkle on the breads , layer, whip cream, coolwhip, whipped topping of choice again. Layer it up ending with shaved chocolate, fruits of choice. Here is where creativity comes in, no REAL RECIPE Enjoy the English desert that keeps in the fridge and gets better as it ages in the fridge!

Try Market spice tea from Pikes market Seattle, it makes the best hot tea on a cold day, and ice it for the summer. If you like a orangy lemony flavor. It can be ordered on the web, a good xmas drink for sure, with a little red wine, to give the German mulled wine affect, Merry Xmas Canadian ideas, BARB