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Tender Beef Brisket in Bourbon
Serve with coleslaw, baked potatoes and crusty buns. Any leftover brisket will make great sandwiches for the next day.

Unattended Roast Beef
We often cook a roast when we are having company for dinner on a very busy day. You will never need to worry about over or undercooking your roast, if you follow these directions. Trust me.

Beef & Brew Meatballs
Here is a recipe that is tried and true! If you don't know how many are coming for dinner or what time guests are arriving this is a good choice. Once cooked the meatballs can be covered and stay in a 200 degree oven for several hours. The leftovers freeze very well. Also, you will find out that it is much easier to bake meatballs in the oven, for any occasion, rather than spending hours frying them.

Circle C Red Ribbon Brownies
Chances are if you have ever stopped at Circle C for lunch you will have been served these moist and fudgy brownies. They have been a family favorite for over 30 years and always win rave reviews from everyone. They are easy to make and cook quickly. For an even easier topping than icing, cover the top of the brownies with 1 1/2 cups of chocolate chips as soon as you remove the pan from the oven. Let sit for five minutes to melt the chips (or place back in the oven for a minute or two). Then, with a flat knife, smooth over entire pan. Serve at once to appreciative guests! These brownies travel well. Our contribution to the "Hike and Drive Fun Day" was Red Ribbon Brownies for dessert. We had a wonderful day driving or hiking with our donkeys in the Alberta Foothills at the Kluzak ranch. Almost every donkey went through the creek - some people even went through the creek in their new shoes! After the drive, everyone enjoyed a gourmet meal prepared by Jack Mackenzie, miniature donkey owner from Calgary.

Brownie Pudding
This is a delicious cake pudding with a rich chocolate sauce...all in one pan

Broccoli Salad
Mmmm, mmmm, good!

Black Midnight Cake
Chocolate & coffee with 2 spectacular icing choices - Creamy Frosting or "Grand" Marnier! (pictured with a few fresh flowers for a Birthday)

Sweet Potato Supreme
This recipe can be doubled or tripled

Committee Salad
Refreshing & good!

Quick Delicious Wraps
Here is a recipe that is very tasty. It comes from our daughter, Sandra Locken, who also has some very nice miniature donkeys. Sandra is a great cook and we enjoy swapping recipes. This one is great for a crowd and looks very appetizing.

Orange Onion Salsa
Serve orange onion salsa with Quick Delicious Wraps

Borsch Soup
Here is a great recipe for a colorful harvest soup that we enjoy every fall. Borsch is a wonderful rich, red soup with lots of flavor. Add a dollop of sour cream right in the middle of the bowl and serve with crusty French bread. This makes a delightful lunch for company! Bob Loewenstein happened to drop in one time just as I had made a pot of Borsch - he hadn't had Borsch before but gave it a thumbs up. This soup is best if made with all fresh vegetables, which are available at this time of year.

Scalloped Corn
A great side dish for almost any meal.

Circle C Meatloaf Special
The cold fall days make us all think of warm, comfort food. Here is a recipe that I use a lot even when it isn't cold. Meat loaf sandwiches have become fashionable again, so I usually make two meat loaves and have one for cold sandwiches the next day. If you have a family of four, then one meat loaf will probably give you a hot meat with enough left over for the next day's lunch. If your farrier comes for lunch on a cold day, he will appreciate a meatloaf sandwich either hot or cold. This recipe is like Grandma used to make it.

Rhubarb Crisp
Here is a favorite dessert for spring time. We have a rhubarb patch in one of the flower beds and eagerly wait for the rhubarb to grow in the spring. This recipe is also very good with a variety of other fruits. You can substitute apples (flavor with a sprinkle of cinnamon), peaches, plumbs or a mixture of raspberries, black berries and blue berries. The ultimate Crisp is one made with Saskatoon's or a mixture of Saskatoon's and rhubarb - any proportions will work. This smells wonderful when it is cooking and tastes great!

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