Grandmama's White Cake

3 eggs beaten

1 1/2 C sugar

1/2 C margarine -melted

1/2 C shortening - melted

1 C milk

3 C flour

1/2 tsp salt

3 tsp baking powder - rounded

1 tsp vanilla

Sift flour, salt and baking powder.  Blend ingredients in order listed using an electric blender.  Prepare 2 cake pans by greasing and flouring.  bake in a 350F oven until toothpick comes out clean - appox. 30 mins. Use your favourite icing once cooled.

NOTES:     1:  This a heavier cake then what is found at cake shops but oh so tasty.

                   2:  My grandmother would use raspberry jam and lemon curd between the layers.

                   3. I use 1 C butter melted instead of the margarine and shortening.

                  4.  This makes a big cake and if there is some left over the next day, put a piece in a bowl and pour some milk over it -        yummy! (it's a french canadian thing to do)

South African Yellow Rice

1 C long grain rice

1/2 tsp salt

1 1/2 tsp ground tumeric

3 tbls white sugar

1/2 tsp ground cinnamon

1/2 C raisins

1 tbls butter

2 1/2 C water

In a saucepan combine all ingredients.  Bring to a boil uncovered.  When it comes to a boil reduce heat to low, cover and let simmer 20 to 30 minutes or until rice is fluffy and water has all been absorbed.  Remove from heat and fluff with a fork.  Keep warm until serving time.

NOTES:   -This dish smells divine and tastes as good as it smells.   I can eat this rice with just about anything but I will usually serve it with baked chicken and green beans as the rice is the star of the meal.  One day I will try it without the sugar and will let you know what I think about it that way.

                -Replace the butter with olive oil and voila!  it's vegan.

Creamy Cauliflower with Ginger Soup

2 Tbls olive oil

1 small cauliflower cut into florets

1 large onion diced

1 Tbls butter

1 pinch sugar

3 large garlic cloves sliced

1 tsp ground ginger

1/8 tsp saffron threads

1/2 tsp cayenne

3 cups chicken broth

1 1/2 cups milk

salt and pepper to taste

Heat oil in deep saute pan over medium high heat.  Add cauliflower and onion and saute until vegetables start to brown.  Reduce heat to low and add butter, sugar and garlic.  Continue cooking until vegetables are a rich spotty caramel colour - about 10 minutes.   Add spices and cook until fragrant.   Add broth, bring to simmer over medium high heat.   Reduce heat to low and  simmer partially covered until cauliflower is tender - about 10 minutes.  Turn heat off.

Puree in batches until smooth using blender.  Pour back into pan.   Add enough milk to make wanted soup consistency.  Reheat and serve.

Garnish with 1 seared sea scallop per bowl if desired.

Notes: Tasty, tasty soup - one of my all time favourites.  

I've also made it with vegetable broth and almond milk to make it vegan - just omit the butter.

Italian Spaghetti

3 large onions

1 bunch celery

1 tin red pimento

4 tbl olive oil

2 tins tomato paste

2 tins tomato soup (Campbell)

1 tin tomatoes - 28 oz

1 lb ground beef

3 bay leaves

1 tsp chili powder

1/2 tsp cayenne

pinch paprika

pinch celery salt

pinch allspice

Chop onions, celery and red pimento into small pieces or put though food processor.  Sometimes I'm in the mood for a chunky sauce and other times I want something smoother.
Combine all ingredients and simmer for four hours, stirring often.  I've been using a crock pot lately and the results are great. Serve with the pasta of your choice and top with Parmesan.

Notes: I grew up eating this sauce.  It can be spicy depending on how fresh your spices are.  This is my favourite meal.  My go to dish when I need comfort.  This sauce freezes well and I have used it in lasagna and other baked pasta dishes.  When I was small, my mother would serve the leftovers on toast the next day and boy that was yummy too.