Easy Scallop Potatoes

By Peter and Pam Gonnet

  • 2 lbs frozen hashbrowns
  • 2 cups sour cream
  • 2 (10 oz) cans mushroom soup
  • ½ cup melted butter
  • 1 cup cheddar cheese, shredded
  • 1 cup parmesan cheese
  • onion, grated (desired amount)
  • salt to taste

Mix hashbrowns, sour cream, mushroom soup, melted butter, onion,
salt and cheese.

Sprinkle with parmesan cheese and bake at 350°F for 1 to 1?½ hours.

No Bake Cherry Cheesecake

By Tim Ellis, Road to the CFR
Canadian Cowboy Country Magazine

  • Crust
  • ¼ cup margarine
  • 1?¼ cups graham wafer crumbs
  • Mix together margarine and graham crumbs and press remaining crumbs into 
  • 9″ x 12″ pan. Bake 6 to 8 minutes at 350°F.
  • Filling
  • 1 (8 oz) pkg cream cheese
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • ½ cup icing sugar
  • 1 envelope Dream Whip

Mix together cream cheese, vanilla, lemon juice and icing sugar. In another
bowl, mix one envelope of Dream Whip. Fold together cream cheese mixture
and dream whip. Pour into cold crust.


  • 1 (500 ml) can cherry pie filling
  • ¼ cup graham wafer crumbs

Add cherry pie filling on top and sprinkle with graham crumbs.

Baked Beans with Venison

By Duane Radford, Freelance Writer
Canadian Cowboy Country Magazine

Baked beans are seldom enjoyed by folks in our hectic world, but they’re a real treat at any time of the year. They’re so good and round off any meal with venison or beef, not to mention pork; they can be a meal in themselves, enjoyed with fresh-baked bread topped with butter and a beverage of your choice.

  • 1?½ cups dried beans (e.g. small white pea or navy beans, 
  • or the larger great northern beans)
  • ½ Spanish onion, diced
  • 2 slices of bacon, chopped
  • 1 tbsp brown sugar or maple syrup
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup molasses
  • 1 tsp dry mustard
  • 2 tsp red wine vinegar
  • ½ cup ketchup

Soak the beans overnight in cold water in a large cooking pot, add 3 to 4 times as much water as there are beans because they’ll swell. Drain the contents the following morning and rinse the beans under cold water. Cover the beans with water, bring to a boil, and simmer for 30 minutes. Drain the liquid in which the beans were cooked into a mixing bowl?—?set it aside. Put the beans in a Boston bean pot. This particular recipe is geared for five cups of baked beans so please don’t vary the amount of ingredients or else you must adjust them to the capacity of your casserole dish.

Mix the seasonings in a measuring bowl (salt, pepper, mustard, brown sugar or syrup, molasses and ketchup) and pour over top of the beans. Add the diced onion and bacon (you can also use salt pork or trim from a cooked ham). Stir well. Or, add the beans, onions and bacon in layers and top off with the seasonings mixture?—?then stir. Top off the beans with the water in which the beans were cooked.

Bake the beans in an oven at 250°F for 6 to 8 hours. Periodically add extra bean water (as needed) to keep them covered, stirring occasionally.

A word of advice to stay on the good side of the better half?—?until you get the hang of it, place some tinfoil on a baking tray underneath the Boston bean pot to collect any juices that might boil over, as it’s easier than cleaning the oven!

Lasagna with Cream Cheese

By Cliff Cunningham

    • lasagna noodles, as many as needed
    • mozzarella cheese (desired amount)
    • Sauce
    • 1 lb lean ground beef
    • 2 tsp cooking oil
    • 3 (7½ oz) cans tomato sauce
    • ¼ cup green pepper, finely chopped
    • 2 tbsp onion, finely chopped

Cream Cheese Mixture:

  • 1 (8 oz) pkg cream cheese, softened
  • 2 cups cottage cheese
  • 1 tbsp parsley flakes

Scramble-fry beef in cooking oil until brown. Add remaining ingredients to meat and simmer slowly, uncovered for 20 minutes.

Mix cream cheese with cottage cheese, parsley, salt, pepper and garlic powder in a bowl.

Place a layer of noodles in baking dish, spread ½ of meat sauce over noodles and then cream cheese mixture on top of that, followed by another layer of noodles, the remaining meat sauce topping it off with mozzarella cheese.

Bake uncovered at 350°F for 45 to 55 minutes. Let stand 10 minutes before cutting.

Chicken Creole

By Gena LaCoste

  • 1 fryer chicken, cut into serving pieces
  • 2 tbsp cooking oil
  • 1 onion, minced
  • 1 green pepper, chopped
  • 1 clove of garlic, minced
  • 2 cups sliced okra
  • 1 cup tomato sauce
  • 1 tbsp vinegar
  • ¼ tsp allspice
  • salt and pepper to taste

Brown the chicken in the oil, and then remove to a covered casserole. Pour the onion, pepper, garlic, allspice, okra, tomato sauce and vinegar over the top of the chicken and bake at 350°F for 45 minutes.

Note about okra; I can sometimes find fresh okra at Superstore, and when I can’t, it’s always available there in the frozen vegetable section, and it’s very nice okra. Buy the sliced, not whole pods when buying the frozen. If you use the fresh, slice it about 1?3″ to ½” thick, and then I lightly fry it in a skillet to remove the “strings”.