Verona's Cookbook

This is a collection of recipes I have collected over the years.  I genuinely hate to cook, but love to entertain. So my favourite recipes are those that are quick and easy to prepare and people love to eat!  Names after the recipe are those of the people who gave it to me.
If you have any questions about any ingredients, instructions, etc., send me a message.

Baked Beans
1 lb (454 g) Jacob's Cattle Beans
2 teaspoons dried mustard
1/2 cup brown sugar
2/3 cup molasses
1 teaspoon salt
1/4 teaspoon pepper
1/2 pkg. bacon cut in pieces
1 teaspoon vinegar
1 medium onion
Soak beans overnight in water or place beans in pot wt. 6 cups water, boil 5 minutes covered, remove from heat and let stand 1 hour.  Drain & rinse.
Again, pour 6 cups of water over beans, boil 5 minutes and reduce to simmer for 1 hour.  Do blow test on beans (skin will crack). Drain, rinse and place in pot to cook in oven or in a slow cooker.  Combine remaining ingredients, except onion, with 1 cup water.  Pour over beans stirring gently.  Add additional water to cover beans.  Add quartered onion on top.  Should be cooked on high in cooker for 4-6 hours, or covered in oven at 300 degrees F for 4-6 hours. If necessary, add water during cooking. Yields 6 cups.

Beets, pickled (Carol)
1 basket beets
1 quart vinegar
2 cups sugar
1 tablespoon cinnamon
1 teaspoon allspice
1 tablespoon white mustard seed
1 teaspoon cloves-ground
1 teaspoon salt

Cook beets until tender.  Put in cold water and peel. Put mix in on top of stove and bring to boil. Place beets in sterilized jars and pour mixture in each jar to cover. Put knife in bottle to remove air pockets. Let stand 4 weeks. Yield: 6 bottles.

Blueberry Grunt (Anita)
2 cups blueberries
1 cup water
1/2 cup sugar
1 tablespoon margarine
2 tablespoons vinegar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons margarine
3/4 to 1 cup milk

Stir into large saucepan, berries, water, sugar, margarine & vinegar and bring to boil. Sift together flour, baking powder, salt and sugar.  Cut in margarine. Make well in centre of batter and stir milk into mixture.  Drop mixture in large spoonfuls over top of hot blueberry mixture (still on stove).  COVER.  Cook slowly for 20 minutes.  DO NOT PEAK!!!

Bread, Brown (Carol)
1 envelope or 1 tablespoon yeast
1/2 cup lukewarm water
sugar for yeast
3 shredded wheat
3 cups boiling water
3 tablespoons shortening
1/2 cup molasses
1 tablespoon salt

Combine yeast, water and sugar. Let stand. Combine shredded wheat, boiling water, shortening, molasses and salt.  Let mixture cool to lukewarm.  Add yeast mixture.  Add enough flour to be knead able without being too sticky.  Knead 10 minutes, until dough is shiny.  Let rise a few hours.  Punch down.  Put into pans and let rise for 1 hour. Bake 350 degrees 45-60 minutes.

Carrots, marinated (Marion)
1 lb carrots (sliced)
1 green pepper (cut in strips)
1 large onion (cut in rings)
1 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 can tomato soup
1/4 teaspoon pepper
3/4 cup salad oil

Cook carrots until barely done & drain. Combine with onion and green pepper.  Combine remainder ingredients and pour over vegetables.  Keep in fridge 1-2 days before serving.

Cheese Ball
2- 250 g regular cream cheese
2 cups grated old cheddar cheese
1 tablespoon pimento
1 tablespoon chopped green pepper
1 tablespoon minced onion
dash cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice

Mix together and put in fridge for 10-15 minutes.  Roll into ball.

Chicken, Hawaiian (Ailene)
2 cups cubed cooked chicken
1 large green pepper sliced
1/2 teaspoon garlic powder (or more, if you like) or 1-2 cloves minced
2 cans cream of mushroom soup
2 tablespoons soya sauce
1/4 cup slivered almonds (optional)
1-13 oz can pineapple tidbits

Cook vegetables in microwave for 1 minute.  Blend soup and pineapple. Add remaining ingredients and serve with rice.

Chowder, Crab & Corn  (John)
1 large can cream of corn
1 can crab with juice
salt & pepper

Mix crab and corn in saucepan. Add water or milk to desired consistency.  Add salt & pepper to taste.

Chowder, Fish (Verona)
4-5 potatoes
1 onion
1 carrot (optional)
1 cup diced celery
haddock/cod or catfish
1 can clams (or fresh)
1 can lobster paste
any other fish if prepared
1/2 c. evaporated milk
1 tablespoon margarine

Peal potatoes and chop in cubes. Dice onion, carrots and celery.  Boil in salted water until potatoes are tender.  Add fish (fresh, frozen or canned).  Simmer easily until fish is cooked (about 10 minutes).  Turn down heat and add evaporated milk.  Add margarine, salt & pepper to taste.

Irish Cream (Audrey)
1-1/2 cups rye
1 can sweetened condensed milk
1 cup whipping cream
1 tablespoon liquid chocolate drink mix
3 eggs
Combine in blender.  Lasts 1 month in fridge.

Mayonnaise (Anita)
4 tablespoons sugar
1/4 teaspoon prepared mustard
2 tablespoons flour
dash salt
Make a smooth paste with cold water and add:
1 egg (stirred)
1/2 cup vinegar
1/2 cup milk
Cook slightly.  Cool in fridge.

Muffins, Blueberry (Aggie)
3/4 cup margarine (room temperature)
1-3/4 cup sugar
1/8 teaspoon mace
4 eggs, well beaten
4 cups flour
1-1/2 teaspoon salt
7 teaspoons baking powder
1-1/2 cup milk
2 teaspoon vanilla
2 cups blueberries, fresh or frozen

Combine sugar, flour, salt, baking powder, mace and cut in margarine in very large mixing bowl. Beat remaining ingredients (excluding berries) until frothy and pour into dry mixture. Stir until moist. Fold in berries. Spoon into prepared muffin tins, almost to the top. Yields 18-21. Bake 20-25 minutes 400 degree oven.

Muffins, Cornmeal
1/2 cup cornmeal
4 tablespoons flour
2 teaspoon baking powder
1 cup crushed pineapple
1 cup powdered skim milk
2 eggs

Mix together. Pour into non-stick muffin tins. Bake 350 degrees, 15-20 minutes. Yields 6 muffins.

Pumpkin Pie
1 unbaked 9" pastry shell
1 (14 oz) can pumpkin or prepared fresh the day ahead
1 can sweetened condensed milk
1 egg
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 teaspoon cinnamon
1/4 cup water

In large bowl combine all ingredients.  Turn into pie shell.  Bake 375 degrees, 45 minutes.  Cool. Refrigerate 1 hour before serving.

Pumpkin Preserves
2 cups chopped pumpkin
1 cup sugar
combine and let sit overnight.  Take out fruit and boil down syrup until quite thick. Put pumpkin back into syrup and cook until pumpkin is clear.  Added peeled lemons and cloves.  Pour into sterilized jars.

Punch, Easy Party
1-48 oz can chilled pineapple juice
1-48 oz can chilled orange juice
1-48 oz can chilled apple juice
2 litres ginger ale
2 litres coloured sherbet
cake decorating sparkles (coloured sugar)

Mix all liquid ingredients in extra large punch bowl. Scoop spoonfuls of sherbet on top of punch and sprinkle with decorations.

Punch, Southern Comfort (Brian)
1-26 oz bottle Southern Comfort
1 can pink lemonade frozen concentrate
1 can white lemonade frozen concentrate
1 can orange juice frozen concentrate
2-3 litres ginger ale
1 can cherries or fruit cocktail

Mix in punch bowl. Add ice.

Rice in Pressure Cooker (Paul)
1 cup long grain rice in a metal bowl
1-1/2 cup water in bowl with salt & butter or margarine

1 cup water in pressure cooker

Follow instructions for pressure cooker.
Once top starts spinning, cook 8-10 minutes.

1/2 cup lemon juice
1/2 cup orange juice
1/2 cup sugar
4/5 quart wine (drink the remainder while mixing the recipe)
1/4 cup brandy
1 cup club soda
1 cup fruit
1 tray of ice cubes
Stir together in pitcher

Sangria (double recipe)
1 cup lemon juice
1 cup orange juice
1 cup sugar
1 litre dry red wine
1/2 cup brandy
2 cups club soda
2 oranges (sliced)
2 lemons (sliced)
2 peaches (sliced)
Stir together in pitcher. Add ice to glasses before serving.

Shrimp Dip
1/4 cup sour cream
1 c mayonnaise
1 tablespoon dried parsley
1 teaspoon lemon juice
salt & pepper
small can shrimp/drained
1/2 teaspoon sugar

Mix and let stand at least 1/2 hour

2 cups boiled water with 2 tea bags added
7 cups boiled water with 2 cups sugar, dissolved
Combine mixture and cool.
1-12 oz can frozen pink lemonade
1-12 oz can frozen orange juice
Add 1-26 oz gin, vodka, rye, or white rum
Freeze for 24 hours.
Scoop out slush in glass and top up with ginger ale.

Stew, Beef (Verona)
1 pkg stewing beef
2 tablespoon cooking oil
1 large onion
1 clove garlic or 1/2 teaspoon garlic powder
4 beef bouillon cubes
1 teaspoon salt
1/2 teaspoon Worchestersire sauce
1/4 teaspoon pepper
5 medium potatoes, cut in cubes
1 lb carrots (or combination with turnip)
2 cups frozen vegetables (corn, peas etc.)

3 hrs before serving.  Cook beef in oil until browned.  Add onion and cook until soft, cook over medium heat. Add garlic stirring constantly.  Gradually add 3 cups water, bouillon, salt, worchestershire sauce and pepper and cook until boiling, stirring occasionally.  Reduce heat to low; cover and simmer about 2-1/2 hours, stirring occasionally.  Add fresh vegetables. Heat to boiling and reduce to simmer until vegetables are tender.  Stir in frozen vegetables, cover and simmer 10 minutes. Serves 8-10.

Sweet & Sour Sauce - for meatballs, etc. (Lori)
2 cups pineapple chunks
1/2 cup corn syrup
1/4 cup vinegar
2 tablespoons ketchup
2 tablespoons soya sauce
1 clove garlic (minced)
1/4 teaspoon salt

Heat on stove, thicken with a mixture of 3 tablespoons corn starch and water.

Taco/Nacho Dip (Sherry)
1 lb lean ground beef
1/4 cup chopped hot pepper and some juice
1 package of taco sauce mix

Fry meat, pour off fat. Add peppers and stir in seasoning.  Let stand.

1-8 oz package of cream cheese
3 tablespoons of mayonnaise

Tuna Pasta (Verona)
450-500 g pasta penns
1 cup celery (optional)
1 medium onion, chopped
1/2 green pepper, chopped (optional)
1 can tuna
1/2 cup mayonnaise
1 can cream of celery soup
1/2 cup skim milk
1 cup shredded cheddar cheese

Cook pasta as directed.  Combine vegetables and sauté or cook in microwave for 2 minutes on high.  While pasta is still cooking. Combine vegetables with remainder of ingredients. Drain pasta. Pour liquid mixture on pasta and mix thoroughly.  Serve immediately.

Cream together and spread on bottom of pie plate. Spread meat mixture over cheese. Add shredded lettuce, cut tomatoes and shredded cheddar cheese. Heat thoroughly for about 15 minutes at 325 degrees. Serve with nacho chips.

back to kitchen

Leslie Residence, Fletcher's Lake, NS Canada
Last updated:  February 16, 1998