Combine for sauce:
1 cup catsup
1/2 cup brown sugar
1/4 cup pineapple juice
1 lb. bacon
2 to 3 cans canned whole water chestnuts

Wrap chestnut with bacon (stretch and cut bacon into three sections) Stick with tooth pick.

Place on cookie sheet. Bake 400 degrees 20 minutes. Drain grease by placing on paper towels. Transfer to shallow baking dish. Pour sauce over.

Bake 10 minutes 400 degrees. Serve hot.


2 cups lump crab meat
1 cup chicken broth
1/2 cup vegetable oil
3 tsps Worcesershire sauce
3 tsps parsley
1 teaspoon season salt
1 tsp celery seed
1/2 tsp group red pepper or to your liking
1/2 tsp tarragon
1 cup all purpose flour
5 eggs

In saucepan, combine chicken broth, veg. oil, worcestershire sause, parsley, season salt, celery seed, red pepper, and tarragon. Bring to a boil, incorporate flour til blended. Once flour and ingredients are combined, set aside to cool. Meanwhile beat eggs to a fluffy consistency. When the flour mixture has cooled enough so the eggs don't cook combine eggs and flour mixture thoroughly. incorporate crab meat. Drop 1 large tablespoon per serving onto ungreased cookie sheet. Bake at 425 degrees for 12 to 15 minutes or until golden brown. For best flavor, serve fresh and warm with melted butter.



I can't take credit for this recipe my sister discovered. It has now become a tradition in all of our households at Christmas time. They are addictive.

1 tbsp salt
1 tbsp black pepper
2 tsp. Hungarian paprika or cayenne
1 to 2 cups icing sugar
oil for deep frying.

Combine salt, pepper and paprika or cayenne in a bowl, set aside. Blanch pecans in boiling water for 5 minutes. Remove from water and drain well. I drain mine in a colander and turn out onto a towel for a few minutes. Transfer hot pecans to a bowl, add icing sugar and coat well. Heat oil to 350. Carefully add pecans in small batches. Fry about 4 minutes and remove to cookie sheet. You will be tempted to put on paper towel or blot the grease somehow…don't, it disappears. Season while hot.

These are awesome!!


1 envelope Beef & Mushroom flavour soup
1/2 pound ground Beef
1 cup drained Bean sprouts
2 packages refrigerator Crescent Rolls
1/2 cup sliced Water Chestnuts
1/4 cup chopped Onion

Preheat over to 375 degrees. In a medium skillet combine all ingredients except crescent rolls; fry until meat in well browned. Separate crescent roll dough as directed, cut each piece in half to form a smaller triangle. Place a spoonful of meat mixture in the centre of each triangle. Fold over and seal edges. Place on ungreased cookie sheet and bake for 15 minutes or until golden brown. 

Yields 32 pieces. 

Serve with plum sauce, curry sauce or honey garlic sauce.


This recipe is time consuming, but it is by far the best antipasto recipe I have ever tried. It makes wonderful Christmas gifts.

1. Chop and saute in oil: (dipping size)
1 large cauliflower
3 large green peppers
2 large onions

2. Add 2 one litre bottles of Heinz Ketchup
1 small bottle Heinz Chili sauce
1/2 tsp. celery salt
1/2 tsp. oregano
1/2 tsp. basil
4 cloves garlic, crushed

3. Chop one twenty ounce bottle of green olives
1 28 ounce can black olives
2 small bottles pickled sweet onions
2 cans sliced mushrooms
2 24 ounce jars of green relish 

Bring 1 and 2 to a boil. Add 3 and simmer 15 minutes.
Add 3 6 ounce cans of good quality tuna. (water packed)

Put in jars and process 10 minutes in pressure canner at 10 pounds pressure. 

***** Other things you can add: red peppers, shrimp, carrots or beans. The lady who gave me the recipe said the secret was to not scrimp and use no name brands. Gotta be Heinz!


one round sour dough loaf. cut 1/4 of the loaf off the top and hollow out leaving about a one inch shell.
1 (8) oz package cream cheese
1 1/2 cups sour cream
2 cups shredded cheddar cheese
3/4 pound cooked and crumbled bacon
1/2 cup diced green onions

Beat cream cheese until smooth, add sour cream and mix until well combined. Stir in other ingredients and spoon into bread. Wrap in double foil and bake at 325* for one hour. Serve with crackers or bread for dipping.


1 can crab meat
1 green onion dice
1 roma tomatoe seeded and finely diced
2 tblsp. red pepper finely diced
2 tsp. mayo
1/2 tsp horseradish
salt and pepper
red and green tortilla wraps

Mix all together and spread over wraps. Roll up and chill for about an hour. Slice in 1 inch pieces and serve. I made this recipe using a full block of cream cheese and just added what I thought would be the equivalent amounts of the rest of the ingredients. They are really pretty and yummy

Recipe Main