Mom's Meat Pie

1 lb of ground beef

1 lb of ground pork

1 large onion chopped

1 can of beef broth

1 tsp. of allspice

½ tsp. of nutmeg

½ tsp. of cinnamon

2 tsp. of garlic

Salt

Pepper

1 tbsp. of corn starch

4 pie crusts

Saute ground beef and ground pork separately until done.

Saute chopped onion with 2 tsp of garlic.

Mix together in a pot, adding 1 tsp allspice, ½ tsp nutmeg, ½ tsp cinnamon, 1 can of beef broth, salt and pepper.

Simmer for ½ hour to 45 minutes. If broth is not reduced, add corn starch until thickened.

Let cool.

Place mixture into 2 pie crusts. There should be enough for 2 pies. Cover with the other 2 pie crusts and crimp edges together. Slit the top about 5 or 6 times to vent steam.

Bake in pre-heated 350 degree oven for 45 minutes.

J's Chili

Olive Oil

1 Green Pepper

1 Onion

3 Celery Stalks

1 Tablespoon of Crushed Garlic

1 Teaspoon of Salt

2 Tablespoons of Chili Powder

Dried Chili Flakes (If wanted)

1 Pound of Fried Ground Beef

28 Ounce Can of Diced Tomatoes

1 Small Can Of Tomato Paste

1 Can of Kidney Beans

Chop up the green pepper, onion and celery stalks into approximately 1/4 to 3/8 inch cubes. Saute them in the olive oil until tender. Add the salt, chili powder and garlic and stir for a minute or two.

Add the cooked ground beef, diced tomatoes, tomato paste and kidney beans. Stir well. Simmer for at least an hour, stirring occasionally.

Nova Scotia Clam Chowder

2 - 3 Pounds of potatoes
2 - 3 Large onions
1 Litre of milk
1/4 Pound of butter
3 - 4 Tins of baby clams
Pepper

In a large pot, boil the potatoes and onions. Potatoes must be cooked, but still firm.

Drain water, then add the baby clams, 1/4 pound of butter, 1 litre of milk, and season with pepper.

Let simmer until hot, serve, enjoy.

Mom's Southern Biscuits

2 cups of flour
4 teaspoons of baking powder
1 tablespoon of sugar
1/2 teaspoon of salt

Mix well.

Add 1/2 cup of shortening or butter
1 beaten egg
2/3 cup of milk

Mix together well.

Knead and pat down mixture to approximately 3/4 of an inch thick. Cut biscuits out of mixture.

Bake on the middle rack, in a preheated oven at 425 degrees for 10 - 14 minutes.

The Best Damn Tomato Sauce Ever

1 Pound of Ground Beef
1 Large Onion
2 tsp of Crushed Garlic
1 tbsp of Parsley (dry)
1 tbsp of Oregano (dry)
1 tbsp of Basil (dry)
5 Bay Leaves
2 Large Can of Hunts Thick and Rich Tomato Sauce
1 Small Can of Hunts Paste
(Optional - 10 - 12 whole garlic cloves)

In a 20cm pot, fry the ground beef until medium, then drain fat. Add the well chopped onion, and the 2 tbsp of crushed garlic. Continue frying until the onions are opaque, and remove from burner. Add the rest of the ingredients and stir well. Turn the stove down to medium/low setting, and let simmer for one hour.

This sauce is great for spaghetti or lasagne.

Best Damn Pork Tenderloin Ever (With Potatoes)

1 Pork Tenderloin
4 - 6 Slices of Bacon
1 tbsp Garlic Powder
1 tsp Seasoned Salt
1 tsp Basil (dry)
1/2 tsp Oregano (dry)
1 tsp Black Pepper
Olive Oil

Combine garlic powder, seasoned salt, basil, oregano and pepper. Rub all over the tenderloin. Wrap bacon strips around the tenderloin and secure with toothpicks. Take olive oil and coat well. Place in a 9" by 13" pan.

5 - 6 Potatoes
2 tbsp Olive Oil
1tsp Thyme (dry)
2 tsp Chives
1/2 tsp Garlic Powder
Salt and Pepper

Peel and quarter the potatoes, and cook for 10 minutes in boiling water. Drain, cool, then place in a large bowl. Toss with the above ingredients and place in the pan around the tenderloin.

Bake uncovered at 375 degrees for 60 minutes. Make sure the bacon is really done. Remove, wrap in foil and let stand for 10 minutes.

Slice, then eat....

Fall Off The Bone Baby Back Ribs

2 Racks of Ribs
1 Large Onion
5 or 6 Bay Leaves

Fill a large pot with water.

Chop the onion into quarters or eigths and add to the water along with the bay leaves.

Cut each rack of ribs in half and add to the water.

Bring water to a boil, then turn down to a simmer. Leave simmering for 1 hour.

Preheat BBQ while ribs are boiling.

After the ribs have cooked for an hour, take out and rub on a little worcestershire sauce.

Place on BBQ and cook on low for 5 minutes a side, starting with the meaty side down.

Do this once more, only this time coat the ribs with your favourite BBQ sauce. My favourite is "Smokin' Stampede" BBQ sauce from President's Choice. Do not let the sauce burn.

Serve with a baked potato or rice.

Ginger Beef Stir Fry

1 Large steak, 1" thick (approximately 1 pound)
Soy sauce
2 Teaspoons crushed ginger
2 Teaspoons crushed garlic
2 Red bell pepper
2 Green bell pepper
1 Large onion
1 Can of beef broth
1 Tablespoon of corn starch

Cut the steak in 1/2 inch by 2 inch slices and place in a medium sized bowl. Add 2 teaspoons of crushed ginger, 2 teaspoons of crushed garlic and enough soy sauce to coat all the meat. Mix well to spread out the ginger and garlic. Let marinade for 1 hour.

Saute beef mixture in a fair sized wok until done, then take out and set aside.

Cut up the red and green peppers, and the onion into bite sized pieces.

Saute the red and green peppers and onions.

Once the vegetables are done, add the beef back to the wok. Pour in the 1 tin of beef broth and simmer. Add the tablespoon of cornstarch to thicken.

To serve, pour over a bed of white rice or italian noodles.

You can use whatever vegetables you like or you could even use chicken instead of beef.

Roasted Sausage And Veggies

Before

After

1 or 2 Sausages per person
2 - 3 Pounds of potatoes
2 Red bell peppers
2 Onions
2 Garlic bulbs
Olive oil
Salt, pepper, parsley, oregano, basil

Preheat oven to 425 degrees.

You can use any style of sausage; Italian, hot italian, honey garlic, etc.

You will need a 9" by 13" lasagne tray. Sprinkle the olive oil on the bottom of the tray so that it is covered.

Cut the potatoes into 1 - 1 1/2 inch chunks, and put them in the tray covering most of the surface area.

Cut the red peppers and onions into 1 - 1 1/2 inch strips and put them in with the potatoes.

With the garlic bulbs, take the cloves out and peel them. You should end up with about 10 - 15 cloves. Cut the large cloves in half. Place them throughout the mixture.

Sprinkle more olive oil on top of the mixture, then season with the salt, pepper, parsley, oregano and basil.

Place the lasagne tray into the preheated oven and set a timer for 60 minutes.

On a barbeque, broil the sausages until desired doneness. Halfway through the cooking time of the mixture, place the sausages into the lasagne tray with the rest of the meal. Roast for another 1/2 hour.

Enjoy

Old Time Meatloaf

1 Pound of ground beef
1 Chopped onion
1/4 Cup of water
1/4 Cup of bbq sauce
2 Eggs, beaten
1/4 Cup of bread crumbs
2 Tsp of garlic
1 Tsp of dry mustard
1 Tsp of Montreal Steak Spice
Salt, pepper, parsley, oregano and basil

Pre heat oven to 400 degrees.

Mix ingredients together, then either place in a loaf pan, or mould it into a small football shape and place on a baking rack. Loosely wrap tin-foil over the top and sides.

Sprinkle more Montreal Steak Spice on top of the meatloaf.

Put in oven for 1 hour. After 1 hour, remove the tin-foil, coat the top with more bbq sauce, and continue cooking or another 15 minutes. Or, if you do not want bbq sauce, while the meatloaf is cooking for the extra 15 minutes, make some gravy to serve over it. Either way, it is great.

Enjoy