Delicious recipes from Dave's Kitchen

David is the head cook of the Jonsson-Good family so when he says these recipes are delicious and no-fail, you'd better believe him!

David's Summerland Fall Fair Blue Ribbon Lemon Loaf (September 2005)

A couple of years ago, I discovered a recipe that was just too good. You know, one of those desserts that makes everyone stop after the first bite and say, "oh my…<insert deity of choice>". Pretty much everything in Wanda Beaver's pie book is fabulous, but this one, with its mouth-watering glaze, is my favourite, probably because it reminds me of my mom’s. Since the Fall Fair, I am now known as "King Loaf" around the house. (Say, I hope they’re not referring to my work habits…) Anyway, now it’s your turn to enjoy this morsel! It’s easy and fun to make and I can pretty much guarantee a worshipful first bite from your table-mates! Cheers!

Lemon Bread (actually a loaf)
" Wanda’s Pie in the Sky" (Whitecap Books, 2002),
by Wanda Beaver
For the bread:
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
2/3 cup milk
1/3 cup lemon juice
1 Tbl. lemon zest
For the glaze:
1/3 cup granulated sugar
1/4 cup lemon juice

Preheat oven to 325. Butter and flour a 9 X 5 X 3-inch loaf pan. Using an electric mixer, cream butter and sugar until light. Add vanilla and eggs and beat until fluffy. Stir together the flour, baking powder, soda and salt. Add the dry ingredients to the butter mixture in 3 parts, alternating with the milk and lemon juice. Mix until smooth. Stir in the lemon zest. Spread in prepared pan. Bake for 50-60 minutes or until a cake tester inserted in the centre comes out clean.

Glaze: In a small saucepan over medium heat, combine the sugar and lemon juice. Heat until the mixture bubbles and the sugar dissolves, stirring occasionally. Pour over the warm loaf in the pan. Allow to cool for 15 minutes. Turn the loaf out and cool on a rack. Wrap in plastic and store up to 5 days at room temperature (don’t worry- it won’t last that long!).

PS: my white bread took second, too!

Knephla Noodles Soup
from Shelley's Diner, Burstall, Alberta a true Prairie lunch - delicious!

3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup lukewarm water
1 egg
2 jars sauerkraut, ham or bacon
1/2 cup beef soup base
Combine all ingredients to make a soft dough. Roll dough onto floured counter about 1/2 inch thick. Cut into strips and then cut into pieces with scissors.

Bring kettle of water to a boil, drop noodles into boiling water, boil about 2 hours. Add the sauerkraut, ham or bacon and drop in the soup base. Simmer for about 1/2 hour and enjoy.

Fabulous Frittata
(with thanks to a cookbook called "Fresh" by MicheleCranston)

This one was an immediate hit with Linnea and the kids. You've probably had one of these in a restaurant so don't let the Spanish word intimidate you. It's really easy and a nice substitute for the family omelette.

Beat a half-dozen eggs in a small bowl. In an oven proof frying pan, sauté a half a small onion in about two tablespoons of olive oil. When the onion is soft but not browned, add a handful of chopped fresh oregano or basil and an equal amount of fresh parsley; stir it in. After a minute or two, add a small diced tomato and some freshly ground pepper. Cook briefly and then pour the eggs over top.Top with a generous amount of grated Gruyere cheese (the smoked variety is really good in this dish). Cover and cook over low heat for a few minutes. Finish cooking under a grill or broiler until the cheese browns. Serve in wedges with salad and a slice of toast or a crusty roll. Delicious!

Indian Mint-Yogurt Chicken
(This one takes a while but, it's worth it!)

To a large saucepan add:
12-18 pieces of cut-up chicken
1 cup yogurt
2 tomatoes, blended
2 1/2 tsp. salt
1 tbsp. garlic
1 tbsp. ginger
1/2 stick cinnamon
3 tsp. dried mint
3 tbsp. tomato paste
3 or 4 cloves
3 or 4 cardamom seeds
3 or 4 whole black peppers

Cover and cook over medium heat for about 1/2 hour.

In oil, fry about 1/4 cup chopped onions with:
1 tsp. cayenne
1 tsp. allspice
2 oz. lemon juice

add that to the pot.

Heat 1/4 cup oil;
sprinkle in:
1/4 cup sultanas
1/2 cup cashews
cook briefly, til raisins puff up;
add to the pot.

Cook until chicken is done.
Great with basmati rice.
Serves 4-6

Dave's Delightful Curry
Heat about 4 tbsp. oil in a large saucepan.
Add 1/2 cup chopped onions and brown.
Puree two large tomatoes, add and simmer uncovered for about 10 minutes.

Add:
1 1/2 tsp. salt
1/2 tsp. cayenne
1 1/2 tsp. ginger
2 tsp. pressed garlic (more, if you dare!)
2 tsp. cumin
2 tsp. coriander
1/4 tsp. turmeric
1 can (5 1/2 oz.) tomato paste
1/2 cinnamon stick
1 tsp. ground cloves
1/2 tsp. black pepper.

Simmer for a few minutes and add an equal amount of water to the mixture.

This is your basic curry. Add whatever vegetables or meat you like and cook until done.

Serve over basmati rice. Yum!

Chicken Marbella (Spanish)
(source unknown)
-- with thanks to Pamela Hoswitschka, our most excellent concert host at Woodroffe United Church, Ottawa, Ontario.

8 chicken breasts (boneless, skinless)
1 garlic clove chopped ( I put 4 and crushed them in the garlic press)
1 tsp oregano
1/2 cup wine vinegar ( I used white wine vinegar)
1 cup pitted prunes
1/2 cup green olives pitted
1/2 cup capers and juice (125 ml. jar)
1/2 cup olive oil
6 bay leaves (I wrap in cheesecloth--makes removal easier)
Mix together ingredients. Cover the chicken and marinate in the fridge overnight.

Remove chicken pieces and add to the juice:
1 cup brown sugar
1 cup white wine
1/4 cup chopped parsley

Mix well and put chicken back in pyrex. Cook 1 hour at 350 degrees, uncovered.

If you want to reheat afterwards, put in 250 degree oven for 1/2 hour. Serve with rice!

Hope you enjoy the above. It's a family favourite.