I found this awesome THREE CHEESE PASTA BAKE there, courtesy of Fresh With Anna Olson.  Perfect on a snowy April day! – Shirley

http://www.foodnetwork.ca/recipes/recipe.html?dishid=8965

-Shirley

http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/fresh-spring-dinners/?page=2

• 1 tablespoon margarine
• 1 small onion, thinly sliced
• 4 (6 ounce) fillets fresh or frozen cod or haddock, thawed
• 1 teaspoon seasoned salt
• 1/2 teaspoon dill weed
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup fat-free mayonnaise
• 1 tablespoon minced fresh parsley
• 1 tablespoon lemon juice
• 2 tablespoons sliced almonds, toasted

Place margarine in a 13-in. x 9-in. baking dish; place in a 400 degrees F oven until melted. Spread margarine over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. Bake, uncovered, at 400 degrees F for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds.               

Enjoy

Monica

2 cups leftover diced cooked roast beef
1 can (16 oz.) mixed vegetables, drain liquid and reserve
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1/2 tsp. dried thyme, optional
1/4 tsp. dried rosemary, optional
Pepper to taste

In a saucepan, combine beef, vegetables, soup and seasonings.  Heat throught.  Add the reserved vegetable liquid to thin the stew.

Have a great day,

Monica

• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese
•  1/2 cup cooked turkey (chicken or pork)

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.  Add the turkey.  Remove from heat, and stir in the Parmesan cheese until melted.

Enjoy!!!

Monica

Shirley

http://allrecipes.com/recipe/minted-salmon/detail.aspx?event8=1&prop24=SR_Thumb&e11=minted%20salmon&e8=Quick%20Search&event10=1&e7=Home%20Page

If you’ve been trying to add super foods to your diet look no further than quinoa!

Sauté a chopped onion, cooked with a lb of hamburger Chop finely one small cabbage add to beef and onion mixture. Cook over low heat for 10 min Add I cup of rice and 2 cans of tomato soup Put it all in a casserole dish and cook in the oven for 30 min at 375deg It’s delicious!!!

Clare Greenan

1. Have your cleaning supplies ready You wouldn’t cook in a dirty kitchen, so why would you grill on a dirty barbeque? In order to sanitize and deep clean your grill, you will need the following products: a brass wire brush, small pail to hold hot water, dish soap, venturi brush, a 1/16” drill bit, replacement grease cups, spatula, stainless steel cleaner and some fine sandpaper. 2. Give your grill a good spring cleaning The cleaning supplies listed will help clean every nook and cranny of your barbeque. • Start with the burners. It is easier to detach the burners and take them out of the grill for a very thorough cleaning. Pass a venturi brush through the burners to snag out any blockages then brush the tops of the burners using a brass wire brush. Once the burners are cleaned, check all of the burner ports to ensure that they are opened. If some are closed with food particles you can use a 1/16” drill bit to open them. • Sear plates and cooking grills should be washed with hot soapy water. Simply brush the top side of your cooking grills with a little oil to re-season them. • Hot soapy water works wonders on the cast base and sides of the grill and to remove grease splatters on the outside of the grill. For porcelain lids a thorough washing should suffice, for stainless steel lids a stainless steel cleaner should be used to remove any discoloring. Once the paint is dried, brush the cast aluminum with a little olive oil, this helps restore the luster and prevent oxidation. • Lastly, use a spatula to scrape grease from the inside of the base all the way down towards the drip pan. Remove the drip pan and give it a good washing and be sure to replace the tin foil grease catcher. 3. Inspect all hoses and feed tubes Once your cleaning is done it is a good idea to visually inspect all hoses and feed tubes on your grill. Look for any crimps, scratching and or punctures, if you detect any of these, it is time to replace the hoses. 4. Do a complete leak test of the grill A leak test should be performed any time your grill has been in storage for a prolonged length of time or when you are changing any components on your grill. For complete leak test information, please consult our web site at www.napoleongrills.com to view the leak test video. 5. Check all ignition parts Now that your grill is clean and safe it is time to check out how it lights. For battery ignitions it is a good idea to replace the batteries with new ones. Check all electrode leads and ensure the tips of the electrodes are clean and have no grease or rust build up on them, if they do you can use sandpaper to clean them. For additional barbeque tips, visit Napoleon Fireplaces & Grills on the web at: www.napoleongrills.com About Napoleon Fireplaces & Grills It all began in 1976 when a small steel fabrication business launched by Wolfgang Schroeter started manufacturing steel railings in Barrie, Ontario, Canada. At that time, no one could imagine the incredible future that lay ahead for Wolf Steel Ltd. and eventually Napoleon® Fireplaces and Napoleon® Gourmet Grills. Since the first wood stove rolled off the production line over 30 years ago, Wolf Steel’s commitment was to be distinctive and successful in everything they do. The Napoleon’s commitment to producing quality products combined with honest, reliable service has proven to be a successful framework to ensuring the continued rapid growth of the company. Napoleon® is an ISO9001 – 2000 registered company and now operates with 500,000+ square feet of manufacturing space and over 500 employees. We are North America’s largest privately owned manufacturer of quality wood and gas fireplaces (inserts and stoves), gourmet gas and charcoal grills, outdoor living products and waterfalls.