Mexican Layer Casserole
Submitted to Recipe Goldmine by V. Cain, Ontario, Canada
This is a family favorite! It’s so darn good!
- 1 can tomato sauce, divided
- 1 pound lean ground beef
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 small sweet onion, finely cut
- 1/2 package taco seasoning mix
- 1 1/2 cups canned corn, drained
- 6 to 8 medium/large potatoes, boiled and mashed with butter and milk
- 1 teaspoon paprika
- 1 cup grated Cheddar cheese
Spoon 2 tablespoons of tomato sauce over the bottom of the medium casserole dish. Brown ground beef; add garlic salt, pepper, and onion, then drain if necessary. Add taco seasoning and remainder of tomato sauce to ground beef mixture. Mix, then put into casserole dish as the first layer.
Add drained corn evenly throughout the pan for the second layer. Add mashed potatoes for the third layer. Sprinkle paprika over potatoes, then sprinkle with grated cheese. Cover pan with aluminum foil. Bake at 350 degrees F for 30 minutes.
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Dalvay by the Sea Sticky Date Pudding with Toffee Sauce
Source: Dalvay By The Sea – Prince Edward Island, Canada
- 1 3/4 cups packed pitted dates (about 10 ounces)
- 2 cups water
- 1 1/2 teaspoons baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
Preheat oven to 375 degrees F. Butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
While the mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
Pour batter into baking pan and set the pan in a larger baking pan. Add enough hot water to the larger pan to reach halfway up the sides of the smaller pan and bake in the middle of the oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack. Make Sauce while the pudding is cooling.
- 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla extract. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm. Cut warm pudding into squares. Serve pudding with vanilla ice cream and warm Sauce. Serves 6 to 8.
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Chez Piggy Gambas al Ajillo
Source: Chez Piggy – Kingston, Canada
- 28 medium shrimp, peeled
- 8 tablespoons olive oil
- Salt, to taste
- 2 tablespoons chile peppers, coarsely chopped
- 2 tablespoons garlic, coarsely chopped
Heat a heavy cast-iron skillet until hot, add olive oil. When oil is hot, but not smoking, quickly add the shrimp. Test by dipping a shrimp tail in the oil, it should turn pink immediately. Briefly cook one side, turn over and add garlic and chili peppers. Cook until done, but do not allow the garlic to brown or the Gambas al Ajillo will turn bitter.
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- 1 pound thick sliced bacon (or sliced ham or Canadian bacon)
- 1 cup brown sugar, packed
- 1 tablespoon prepared mustard
Spread bacon on a foil-lined broiler pan. Bake at 300 degrees F for about 30 minutes. In a small container, mix together with a fork the brown sugar and mustard, until crumbly. Take the pan with the bacon out of the oven and dispose of the grease when cool.
Evenly distribute the brown sugar mixture by hand over the bacon and return to oven; bake 20 to 30 minutes. Remove from oven and cool. Cut bacon into 1- or 2-inch pieces and serve. Do not stack pieces when serving. Makes 25 small servings.
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Eggs Benedict Pizza
- 1 (13-inch) uncooked dough crust
- 1/2 cup hollandaise sauce
- 5 slices Canadian bacon
- 5 eggs soft-fried in butter, sunny-side up
- 6 ounces shredded mozzarella cheese
Top dough crust with hollandaise sauce, Canadian bacon, eggs, and cheese. Bake in preheated 500 degrees F oven on pizza stone for 8 to 10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and cool on a wire rack for 2 to 3 minutes before cutting into wedges and serving.
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Great Canadian White Chocolate Cheesecake
- 2 cups graham or chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 to 1/2 cup melted butter
Mix together and press into a greased 10-inch springform or cheesecake pan. Bake at 350 degrees F for 10 minutes. Meanwhile, prepare to fill.
- 4 eggs
- 1/4 cup granulated sugar
- 2 1/2 pounds cream cheese
- 1/2 cup melted butter
- 2 tablespoons vanilla extract
- 12 ounces melted white chocolate
Place eggs and sugar into the bowl of a large food processor. Do NOT use a blender as it will not be the same! You’re better off doing it by hand, starting with the cream cheese and sugar, then adding eggs. Process until sugar is dissolved. Add the cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add the remaining ingredients. Process a few more seconds. Pour over prepared crust. Bake at 350 degrees F for 30 to 35 minutes and no longer! It will look loose and under-baked, but that is how it is supposed to be. Resist the urge to bake until it is set, otherwise, it will be dry and grainy. The middle 3 inches should still be wobbly. Let cool; refrigerate overnight. It will set.
Bring to room temperature to serve, and use a hot, wet knife to slice. You can serve 14 to 16 people with this cheesecake. It is very rich and creamy.
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