- 1 c Julienne strips of cooked beef, veal, or lamb
- 1 c Julienne strips of baked or boiled ham
- 1 tb Minced onion
- 6 tb salad oil
- 2 tb cider vinegar
- 1/2 ts pepper
- 1 t minced parsley
- 1/4 c heavy cream or sour cream
- 1 Hard boiled egg, sliced
- 1 Boiled or pickled beet, sliced
- Mix cut meats with onion. Beat together oil, vinegar, pepper and parsley. Stir cream into dressing. Mix with meats combining lightly. Garnish with sliced egg and beet.
Served as a main dish salad.
Jordon used to enjoy these while attending Aldersgate College and it took me forever to find the recipe but now that I have, I am posting it here.
- 6 boneless pork cutlets (the thinner the better)
- 1/2 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg, beaten
- 2 tablespoons milk
- 1 cup fine dry bread crumbs
- 1 teaspoon paprika
- Vegetable or Canola Oil for cooking
- Pound the pork cutlets to 1/4-1/8 inch thickness (the thinner the better), then cut a couple of small slits around the edges of the cutlets with a sharp knife to prevent curling when cooking.
- Combine flour, seasoned salt and pepper on a large plate. Combine the egg and milk in a shallow bowl. Combine bread crumbs and paprika on a large plate. Dredge the cutlets in the seasoned flour, then dip the cutlets in the egg mixture, then into the bread crumbs and paprika mixture.
- Place breaded cutlets on a plate and cover with plastic wrap. Refrigerate for several hours. (Keep in fridge for at least an hour…this is the secret to making a great schnitzel. It gives the breading time to bind and ensures a nice, even and crispy coating).
- Heat 1/2 inch of oil in a large skillet. Sauté the cutlets for 6-8 minutes on each side or until coating is nicely golden. (Make sure cutlets have enough room to lay flat. Do in two batches if necessary). Take care not to piece the breading with a fork, to keep the oil from invading the inside.
- Remove the cutlets form the skillet and place on a heated platter to keep warm until serving.
Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity
- For the Wontons
- 225 g (1/2 lb) medium ground pork
- 115 g (1/4 lb) peeled shrimp, chopped
- 60 mL (1/4 cup) canned water chestnuts, finely chopped
- 3 green onions, the white parts finely chopped and the green tops reserved
- 10 mL (2 teaspoons) soy sauce
- Salt and pepper
- 30 wonton wrappers
For the Soup
- 1 ½ L litres (6 cups) chicken broth
- 250 mL (1 cup) water
- 30 mL (2 tablespoons) fish sauce (nuoc mam)
- 2 carrots, thinly sliced on the diagonal
- 250 mL (1 cup) thinly sliced mushrooms
For the Wontons
- In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
- Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.
For the Soup
- In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
- Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.
- If you serve the soup the next day, add chicken broth as necessary.
- Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.
You can do this one of two ways. You can use bring along some English Muffins or try my recipe for campfire biscuits. Either way, you need a vessel to hold your Campfire Breakfast Burger in.
- 12 English Muffins
- 12 sausage or hamburger patties
- 12 eggs
- Cheese slices if you have them.
- Add sausage and/or hamburger to a cold skillet and then set it over medium high heat. Cook until patties are golden brown and cooked through, flipping once. Remove and set aside.
- Cook eggs in skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add hot sauce if desired and place other half of biscuit on top.
For many, the preference is to use sausage patties but really any meat will do. Hamburgers left over from the night before, farmer’s sausage cooked and cut in half, some even prefer grilling up a thick slice of bologna or even Spam.
This easy Chicken Cordon Bleu recipe is the perfect quick and easy dinner! It’s made in the skillet and takes only 20 minutes.
- 6 small chicken cutlets or breast filets
- salt and pepper
- 1 cup panko bread crumbs
- ¼ cup grated parmesan cheese
- 4 tablespoons of extra virgin olive oil
- 6 slices of deli ham
- 6 slices of Swiss cheese
- ½ cup white wine (can substitute chicken broth if desired)
- additional Parmesan cheese and chopped parsley can be used to garnish
- Season the chicken with salt and pepper.
- Combine the Panko bread crumbs and the Parmesan cheese in a small bowl.
- Coat the chicken with the bread crumb mixture pressing gently to adhere.
- Heat 2-3 tablespoons of olive oil in a large, lidded skillet over medium-high heat.
- Add the cutlets (working in batches if necessary to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
- Return all of the chicken pieces to the skillet. Top each piece of chicken with a slice of ham and a slice of Swiss cheese.
- Gently pour the wine over the top of the chicken and cover with a lid. Cook for 3 to 4 minutes or until the cheese has melted.
- Serve with a side salad, rice, or pasta.