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Greek Tzatziki

Submitted by: LeeleeCooks

Home Town: Vancouver, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

This cool Greek cucumber and dill dip only gets better with time!

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Catherine's Spicy Chicken Soup

Submitted by: Catherine

A shredded chicken soup flavored with garlic, onion powder, salsa, tomatoes, tomato soup, chili powder, corn, beans and sour cream.

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Easy Chicken Enchiladas

Submitted by: Kristine

Home Town: Youngstown, Ohio, USA

Living In: Cordova, Tennessee, USA

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

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Bavarian Cream

Submitted by: Carol

A light and delicious Bavarian cream that can be eaten as pudding, or used to fill cakes and pastries.

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Spinach Strudels

Submitted by: SMITHS37

These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.

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Pretty Chicken Marinade

Submitted by: TaraNicole

Living In: Houston, Texas, USA

This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken.

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Neat Sloppy Joes

Submitted by: Aunt Mamie

Living In: Niagara-On-The-Lake, Ontario, Canada

No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.

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Donna's Cheesy Quiche

Submitted by: Donna

A lightly seasoned onion and cheese quiche that's sure to please.

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No-Cook Never-Fail Fudge

Submitted by: Mary

This recipe came from a dear friend of mine. It is an unbelievably delicious fudge! This fudge has been a hit with all who have tried it. Don't let them know the ingredients until they have tasted it; they still won't believe it has cheese in it. Also, it is easier to make if the recipe is halved. Pecans can be substituted for walnuts.

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Brownie Caramel Cheesecake

Submitted by: Jackie Meiborg

This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.

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Rhubarb Cream Pie

Submitted by: Jean

This easy-to-follow recipe makes a lovely deep-dish custard pie that 's studded with lots and lots of rhubarb. Simply chop the rhubarb, and mix it with flour, sugar, nutmeg and beaten eggs. Then pour the mixture into a pastry shell and bake until it 's set. Cool and serve with springs of fresh mint.

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Mother's Day Pie

Submitted by: Jo Pelletier

This crustless coconut cream pie 's lovely sweet filling is made with evaporated milk and coconut. This filling is poured into a prepared pie pan and baked until the custard is set and golden. Serve chilled with sliced strawberries.

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Mexican Bean Salad

Submitted by: Karen Castle

The dressing is absolutely sensational in this bean salad - so many taste sensations. It begins with oil and vinegar, but then it gets fancy. Let 's see, there 's lemon and lime juice, garlic, cilantro, sugar, cumin, hot sauce and chili powder to taste.

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Black Bean and Salsa Soup

Submitted by: Maryanne

Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.

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Peanut Soup

Submitted by: Michelle Chen

An interesting and exotic soup that's also very rich.

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Tortilla Soup I

Submitted by: Joelene Craver

Shredded cooked chicken and broiled onion rings are added to chicken stock with a chopped jalapeno pepper, tomatoes and lime juice in this soup served with crushed tortilla chips, cheese and avocado.

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Salmon Patties

Submitted by: Jackie Smith

A nutritious and delicious dinner. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big green salad and french bread.

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Crackle Top Molasses Cookies

Submitted by: Laurie

These cookies taste like gingersnaps.

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Bread Pudding II

Submitted by: Ellen Warfield

This lightly spiced, extra thick bread pudding really hits home. We suggest using a rich egg bread or a moist white loaf in this recipe

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French Toast I

Submitted by: Jan Bittner

There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

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