An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.
Cooking the salmon at a low temperature ensures moist results. This is ideal for a dinner party--just serve with hot jasmine tea and offer ginger sorbet for dessert.
A moist and flavorful sausage, dried cherry, and wild rice stuffing forms a spiral when rolled into a top loin roast. Serve with the pan gravy for a delicious and elegant dinner.
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia Skip links