Crockpot Spaghetti Sauce

Ingredients:

4 tbsp. cooking oil
1 sm. onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 1/2 c. water
1/2 tsp. pepper
1/2 tsp. red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. oregano
2 lbs. sausage (Italian links or country style)

Directions:

Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.

Baked Clams

Ingredients:

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Directions:

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.

Broccoli Balls

Ingredients:

1 pkg. broccoli cutlets, cooked & drained
3/4 c. melted margarine
1 tsp. pepper
1/2 tsp. garlic salt
1/2 c. Parmesan cheese
3 c. Pepperidge Farm stuffing
6 eggs, beaten

Directions:

Mix all ingredients in large bowl. Chill for 1 hour. Roll into small balls. Bake at 325 degrees for 15-20 minutes until lightly browned.

Tips: Mix can be made the day before and kept refrigerated.

Mushroom Cheddar Strudel with Garlic & Thyme

Aged cheddar with phyllo pastry is a melt-in-your-mouth combination. Imagine what it's like when you add just the right amount of complimentary ingredients.

Balderson Flavour Tip: When grating cheddar measure as follows: a 1-ounce chunk of cheese (28g) will provide 1/3 cup (75 mL) of grated cheese.

The Filling

Ingredients:
1 tbsp butter (15 mL)
4 cups sliced button mushrooms (1 L)
1/4 cup finely diced onion (60 mL)
1 tsp minced garlic (5 mL)
1 tsp chopped fresh thyme (5 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1 cup cooked & diced Yukon Gold Potato (250 mL)
1 1/4 cups coarsely grated Balderson Vintner's Red Cheddar Cheese (310 mL)

Directions: Preheat oven to 350° F (180° C) and line a baking tray with parchment paper. In a large sauté pan over medium-high heat, melt butter until foaming. Add mushrooms and onion and sauté until tender, about 5 minutes. Add garlic and thyme and sauté until any liquid has evaporated, about 4 minutes. Season and remove from heat to cool 10 minutes. Toss mushroom mixture with potato and the grated cheddar cheese.

The Strudel:

Ingredients:
6 sheets phyllo pastry
3 tbsp butter, melted (45 mL)
1 egg whisked with 2 tbsp (30 mL) water for brushing
1 tbsp poppy seeds, optional (15 mL)

To Assemble: Layer sheets of phyllo pastry on each other, brushing each sheet lightly with butter before layering. Spoon filling along long edge of pastry. Roll up pastry to cover filling and lift onto prepared baking tray. Press ends of pastry to seal. Brush strudel with eggwash and sprinkle with poppy seeds (optional).
Bake for 30 to 40 minutes, until a rich golden brown. Let cool 10 minutes before slicing. Serves 6.

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