Beaver Creek Ranch Chili

By Brenda and Barry Clemens

This is my specialty.

2 lbs ground beef, browned and drained
4 (540 ml) cans brown beans
1 (540 ml) can black beans
1 (540 ml) can lentils
1 (540 ml) can kidney beans
1 (10 oz) can tomato soup
1 tsp chili powder
2 tbsp brown sugar
1 onion, chopped
green pepper, chopped (desired amount)

Cook all ingredients in a large roaster or slow cooker for 4 hours at 250°F.

Tomato Macaroni and Cheese

By Obrey Motowylo

2 cups uncooked elbow macaroni
1 (14 oz) can tomatoes, diced
1 tbsp dry onion flakes
1 tsp sugar
½ tsp salt
½ tsp pepper
1 cup cheddar cheese, grated

Cook macaroni. Drain. Pour into a 2 quart casserole dish. In medium size bowl combine tomatoes with juice, onion flakes, sugar, salt, and pepper. Pour over macaroni. Stir lightly. Sprinkle grated cheese over top. Bake uncovered at 350°F for 30 minutes or until cheese is melted.

Easy Main Meal

By Claire Dewar-Roberts

Our family uses this recipe a lot and it’s so easy to make!
Makes 6 servings

1 (1 kg) pkg frozen hash browns
2 cups sour cream
2 (10 oz) cans mushroom soup
1 onion, grated
2 cups cheese, grated
parmesan cheese (desired amount)

Mix all together and cook for 1 to 1?½ hours at 350°F. Sprinkle with parmesan cheese for the last 10 minutes of cooking.

Grilled Salmon with Rosemary

By Mark and Colleen Kwasniki

This is my favourite salmon recipe and I make it quite often… especially when I forget to take something out for dinner!

1 lb salmon
2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
¼ tsp salt
pinch of freshly ground black pepper
2 cloves of garlic, minced
2 tsp fresh rosemary leaves, chopped, or 1 tsp dried, crushed
fresh rosemary sprigs (optional)
capers (optional)

Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.

To grill

Arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily, allow 4 to 6 minutes per ½” of thickness. If the fish is more than 1″ thick, gently turn it halfway through grilling.

To broil

Spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4″ from the heat for 4 to 6 minutes per ½” of thickness. If the fish is more than 1″ thick, gently turn it halfway through broiling.

To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

Meatballs in Cranberry Sauce

By Carol-Ann Cameron


2 lbs lean ground beef
1 cup bread crumbs
¼ cup milk, evaporated milk or whipping cream
1 egg
½ tsp salt
½ tsp pepper
½ tsp garlic salt or garlic powder
½ tsp onion salt or onion powder

Mix all this in large bowl. Make small meatballs. Roll firmly.

Cranberry Sauce

1 (14 oz) can cranberry sauce (make your own cranberry sauce and use 1 ¾ cups)
½ cup chili sauce
½ cup ketchup
2 tbsp brown sugar, packed
1 tbsp vinegar

Mix all together well. Pour over meatballs. Bake at 375°F for about 45 minutes.

P.S. The above meatballs can be made and baked at 350°F for 30 minutes on a foillined
cookie sheet. They freeze well. The cranberry sauce can be made ahead of
time and also frozen.