Tsukenmono Salad

This Japanese-Canadian recipe is from the book From the Sea and Shore. You can vary the vegetables based on what you have available.

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Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Gazpacho

Easy Gazpacho serves 4 (5 cups) This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours. INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...

Sheila and Tim’s Pizza Dough

Lynn’s old neighbours made pizza every week using this reliable recipe. yield: 2 pizzas printer-friendly recipe Ingredients: 1 ½ cups warm water 1 teaspoon sugar 2 Tablespoons olive oil (or more) 1 pkg yeast (2 ¼ teaspoon or 11 mL or 8 grams) 3 ½ cups all-purpose flour ½ teaspoon salt Directions: Combine the first four ingredients in a large bowl and let it sit for a few minutes. You will see foam on the surface when the yeast starts to “activate”. In a separate bowl, combine the flour and salt. Pour the flour mixture into the liquid mixture. Mix well. You may want to use your hands to form the dough into a ball. Place the dough into a lightly oiled bowl. Cover with plastic wrap, or put the dough into a plastic bag. Let it rise for 1 to 2 hours at room temperature. It will double in size. (You can speed up the rising by putting your dough into a slightly warm oven - 100 - 150° F) Preheat oven to 500° f. Roll dough on a well-floured surface or s...

Burnaby Community Kitchens

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