Archive for September, 2005

This one is an absolute staple in the Bond house.

from Chatelaine, May 2003

3-4 boneless, skinless chicken breasts
1 large onion
3 celery stalks
1 large red pepper
1 T vegetable oil
1 1/2 – 2 tsp curry paste
400 ml can light coconut milk
10 oz can (284 mL) undiluted chicken broth
4 cups (1 L) fine dried egg noodles
2 cups frozen peas
1/2 cup coarsely chopped fresh coriander

1. Slice chicken into 1/2 inch thick strips. Slice onion in half, then thinly slice halves. Chop celery into 1/2 inch pieces. Core and seed pepper, then slice into thin strips.

2. Heat oil in a large wide saucepan or wok set over medium-high heat. Add 1 1/2 tsp curry paste or 2 tsp for fiery kick. Stir until fragrant, 30 sec. Add chicken and onion. Stir=fry until chicken is pale golden, 2-3 min. Add celery and pepper. Stir often until tender-crisp, 2-3 min. Stir in coconut milk and broth. Using a wooden spoon, scrape up bits from pan bottom to add flavour to dish.

3. Bring to a boil, then stir in noodles. Reduce heat to medium. Cover and stir often until noodles are tender, from 5-6 minutes. Stir in peas and coriander. Remove from heat. Taste, then add salt, if needed. Serve immediately.



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Mediterranean Salsa Soup


3 garlic cloves
1 onion
Olive oil
28 oz can diced tomatoes, including juice
10 oz can undiluted chicken or vegetable broth
½ cup salsa
1 can tuna
Boiled chicken breast, cut into bite sized pieces (both are optional)
4 cups baby spinach
1 cup frozen corn
½ tsp pepper
½ tsp oregano
feta cheese (optional)


Mince garlic and coarsely chop onion. Lightly coat a large saucepan with oil and set over medium high heat. Add garlic and onion and stir often until onion begins to soften, 2 to 3 minutes. Stir in tomatoes and juice, broth & salsa. Bring to a boil, stirring occasionally.

Crumble in tuna or chicken. Add spinach, corn, pepper & oregano. Stir until hot and spinach is wilted.

Goes great with scones!

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2 cups flour
1 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
¼ cup margarine
½ cup sour cream
½ cup milk
½ tsp baking soda


Mix flour, sugar, baking soda and salt
Add margarine
Combine sour cream, milk and baking soda
Add to flour all at once
Mix until dough
Knead 4-5 times and cut into scones

Bake at 450 degrees F for 9-12 minutes on a lightly greased on no-stick baking sheet.

This is a recipe I got from Karen 🙂

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Classy Chicken

Why it’s called classy chicken, I’ll never know, but it’s fast, easy and yummy, that’s all that matters.
From the Best of the Best and more

3 boneless, skinless chicken breasts
1/4 tsp pepper
3T oil
10 oz frozen asparagus or broccoli (fresh is better)
-I’ve used cauliflower — about 1/2 head or so
10 oz can cream of chicken soup
1/2 cup mayonnaise
1 tsp curry powder
1 tsp lemon juice
1 cup grated cheddar cheese

Cut chicken into bite sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minutes. Drain. Cook broccoli until tender crisp; drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayo, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered at 350 degrees F for 30-35 min.
serves 6

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Mix together:

1 cup butter or margarine
1 1/2 cup sugar
1 large egg
2 Tbsp corn syrup
1/2 cup molasses

Then add:

3 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp salt

Bake at 350 for 10-12 minutes. They key is to not overcook them – they should be springy to the touch when you take them out.

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Hamburger Soup


1 1/2 lbs ground beef
1 medium onion finely chopped
28 oz can of tomatoes
2 cups water
3 10 oz cans of consumme or beef broth
1 can tomato soup
4 chopped carrots
2 bay leafs
3 celery stalks, chopped
1/2 cup barley


Brown meat & onions. Drain. Add everything else. Simmer minimum 2 hours. Or put in slow cooker at lunch to have for dinner.

This one we got from the Heighs & it’s become a family favorite.

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Rouladin (thinly sliced beef)
Mrs. Dash
Beef broth


Lay out Rouladin. Spread with mustard, and sprinkle Mrs. Dash. Lay the Bacon on top. Wrap around 1/4 of a medium onion, and hold together with toothpicks.

Place in covered casserole or roasting pan. Pour in beef broth, and additional spices. Cover. Roast at 350 for 2 hours, or cook longer at a lower temperature.

This goes well with mashed potatoes and veggies. It’s too good NOT to try 🙂

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