From The Kitchens Of Haldimand

I recently saw this Burger with Caramelized onions in an old 1997 magazine and thought it looked good. The recipe suggested that you could add arugula before putting the burger onto the bun. I added a bit of Romaine to mine. Heather Anderson of Caledonia contributed this shredded beef on

I was recently asked for some information on buying and roasting garlic. I sometimes use garlic powder or salt but I prefer to use garlic cloves. I mince garlic and keep it in a bit of olive oil in a jar in the fridge for easy accessibility. When buying garlic

I was given this crescent roll bacon and cheese rollup recipe and wanted to try it but didn’t have any spinach on hand, so I used green onion and liked it so much I made a second batch. When I make it again I will use both spinach and onion. 

I recently assisted in judging butter tarts during a class for judges for Agricultural Fairs held in the new Riverside Exhibition Centre in Caledonia. The other judge was Michael Phillpott, who is an OAAS District 6 Director from west Niagara. Lois Douglas instructed the class in judging, and I certainly

I didn’t realize that so many people liked liver as much as they do. I received two e-mails thanking me for sharing the recipes before I had even gotten my paper in my mailbox. I appreciate your comments and thanks to my sister-in-law for giving us her recipes. I have

This is a bran muffin recipe that I use fairly often. If you only want to make some of them you can keep the prepared batter for two weeks in the refrigerator. The recipe as shown makes 4 dozen. I bake the whole batch and simply freeze them so that