From the Kitchens of Haldimand
By Anne McAlpine
I recently had a request for a beef pot pie and I found this recipe in a pamphlet from Foodland Ontario. I like their recipes as they are the old-fashioned kind made with ordinary and local ingredients. This recipe takes a bit of time to prepare but it is certainly
I recently attended a cooking class about samosas at the Cypres Support Centre in Caledonia. Our teacher was Rabiya Azeez. Samosas are deep fried, spicy or not, pastry snacks that originated from India and East Asia. Rabiya showed us how to make the fillings and how to pack and fold
When Judy Hoppe of Caledonia was going through a box of her mom’s things, she came across a very old cookbook titled The Home Cookbook. The introductory page stated, “Entered according to Act of Parliament of Canada in the year one thousand eight hundred and seventy-seven by Belford Brothers, in
I like to attend the Cooking Schools that our local Zehrs store offers and a couple of weeks ago Chef Aaron Fraser made baked vegetable egg rolls that were delicious. I liked them so much that I have made them twice since, changing the recipe a bit each time though.
Marion Fisher of Waterloo, formerly of Hagersville, made these ham and cheese rollups one day when I was there for lunch. She served them with homemade soup. They are easy to make and delicious. The no-crust quiche recipe is one that she has also made. It is an easy way
I received an interesting phone call from a reader who has been following my recipe columns since May of 1980, when I started writing for another newspaper. Yes, I have a copy of every column that I have written stored in those older-style magnetic photo albums. I often get asked