minota hagey cookbook

8/14/2019 Minota Hagey Cookbook

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MINOTA HAGEY RESIDENCE

COOKBOOK

WINTER, 2001



2

World's Greatest Pancakes

This recipe is good for about 3-4 people - I sometimes make a half-batch for me,and always have leftovers, which are great if thrown in the toaster the next day.Enjoy!

Ingredients:

1 ½ cups flour3 tsp baking powder½ tsp salt3 tbsp sugar1 egg3 tbsp melted butter (or canola oil)¼ tsp vanilla1 ¼ cups milk

• Put the frying pan on the stove and turn to medium heat now if you mix fast, orhalf way through if you're a bit slower.

• Mix and sift dry ingredients (flour, baking powder, salt, sugar).• In a separate bowl, beat egg, add milk, butter, and vanilla.• Make a well in the centre of the dry ingredients and gently add the wet

ingredients to the centre of the dry ingredients. Add fruit if desired (mashedbananas, blueberries, strawberries, apples, whatever you’ve got)

• Using only a bare minimum of mixes (15 or 20 stirs with a wooden spoon),combine the ingredients. It will look like there are a patches of unmixed stuff,but that's okay. If it looks really dry, add a bit more milk.

• Fry these babies on your non-stick frying pan.

Submitted by: Cathy Schneider



3

Grilled Corn Bread

Ingredients:

1 cup yellow cornmeal1 cup all-purpose flour¼ cup sugar1 tbsp baking powder½ tsp salt2 eggs1 cup milk

¼ cup butter, melted (not margarine)

• In bowl, combine cornmeal, flour, sugar, baking powder, and salt.• In separate bowl, beat eggs until frothy; beat in milk and butter. Add to dry

ingredients, mixing well.• Pour into greased 8-inch square cake pan.• Bake in 350 F oven for about 30 minutes (or until cake tester comes out clean).• Let cool slightly in pan.• Cut into squares; split squares in half horizontally.

• Grill for about 4 minutes, turning once, or until lightly golden and toasted. Servewarm.

Submitted by: Elaine Grosvenor



5

Curry Lentil Soup

This soup is very tasty and easy to make. If you are cooking for one, you can makehalf of the recipe and you’ll have enough for leftovers.

Ingredients:

1 large onion3 cloves garlic1 tbsp curry powder (more, if you like)5 cups of vegetable or chicken broth

1 cup dry red lentils (rinsed)3 carrots3 stalks celery14 oz can crushed tomatoes

• Put chopped onion, crushed garlic, curry powder and broth in a large pot, coverpot and bring to a boil.

• Add the lentils, diced carrots and diced celery to the pot.• Cover pot and simmer on low heat for about 25 minutes.• Add the canned tomatoes at the end.

Submitted by: Caroline Silverman



6

M.K.’s Not-so-Authentic Hot & Sour Soup

I found this recipe over 6 years ago and have modified it so much that when I hadto write it down, I had forgotten what the original recipe looked like. The amountof hot & sour will vary according to what you like. I like to add quite a bit of chilipaste and oil because I’m just a spicy gal! If you want a low-fat version, just omitthe chili oil and use egg whites instead of the whole egg. Have fun!

Ingredients:

3 tbsp cornstarch¼ cup water6 cups chicken stock10 shiitake mushrooms, thinly sliced½ lb tofu, in ½ inch cubes1 thinly sliced onion1 can sliced bamboo shoots3 tbsp red wine vinegar2 tbsp soya sauce½ tsp pepper1 tbsp sesame oil½ tsp hot chili paste2 tbsp hot chili oil1 egg beaten, (or 2 egg whites)3 green onions, thinly sliced

• Combine cornstarch and water and set aside.• In a big pot, combine stock, mushrooms, tofu, bamboo shoots and onions. Bring

to a boil and cook for 3 minutes.• Add vinegar, soya sauce, pepper, sesame oil, chili paste, and chili oil. This is the

point at which I taste the soup and add more hot & sour if needed.• While the soup is boiling, stir in cornstarch mixture slowly to soup. Cook until

slightly thickened (this should not take long).• Slowly add egg and remove from heat.• Garnish with green onions.

Submitted by: M.K. Low



7

Elaine’s Salad

Ingredients:

1 cup pearl barley2 cups cooked brown rice2 cups canned black beans2 cups canned red kidney beans2 cups canned corn niblets1 cup chopped green onions (or red onion)2 chopped red peppers

½ cup chopped fresh parsley (preferably curly)

Dressing:½ cup red wine vinegar2 cloves garlic, minced (or more, depending on your taste)2 tsp chili powder1 tsp salt½ tsp hot pepper flakes½ tsp black pepper

1 cup olive oil

• In a saucepan, bring 4 cups water to a boil; stir in barley.• Reduce heat to medium-low; cover and simmer for about 40 minutes or until

tender. Let cool.• In a large bowl, combine barley, rice, beans, corn, onions, red pepper and

parsley.

Dressing:•

In a small bowl, whisk together vinegar, garlic, chili powder, salt, hot pepperflakes and pepper; whisk in oil.• Pour over salad and toss well.

Submitted by: Elaine Grosvenor



8

Potluck Bean Salad

This is a really good salad (and very healthy too) that even non-bean lovers like. Itmakes a lot, so you can cut the recipe in half or make the whole thing and invitefriends for dinner. It’s also great for potlucks.

Ingredients:

Salad:1 can each of chickpeas, black beans and dark red kidney beans (rinsed)

1 can of corn niblets¼ red onion2 peppers of different colours3 stalks celery

Dressing:¼ cup red wine vinegar½ cup olive oil1 tbsp dijon mustard

1 tbsp dried basil½ tsp hot pepper sauce½ tsp ground black pepper1 crushed garlic clove

• Combine all the salad ingredients in a big bowl.• Combine all the dressing ingredients in a container and blend with a blend (or

stir very quickly if you don’t have one)• Put it all together!

Submitted by: Caroline Silverman



9

Garden Salad with Mr. Noodle's Oriental Dressing

The wet and dry dressing can be stored for about a week or two at roomtemperature.

Ingredients:

Chopped veggies for garden salad (baby spinach, lettuce, tomatoes, celery, sweetonion...)

Dry Mix:¼ cup sliced almonds¼ cup sesame seedsOne package of Mr. Noodles Instant Noodle (Oriental Flavour)

Wet Mix:¼ cup vinegar¼ cup granola oil¼ cup sugar3 tbsp soy sauce

Seasoning package from Mr. Noodles

• Crush the Instant Noodle package before opening so the noodles are in smallpieces

• Open the package and take out the seasoning package• Saute (fry with medium heat and a little oil in the frying pan) almond and

sesame seeds until golden brown• Put in crushed noodles and stir until mixed. Put in a dry container.• Heat vinegar, oil, sugar, soy sauce and the seasoning package in a pan on medium

heat. Stir until the sugar and the seasoning dissolve in the mixture.• Wait until it cools and pour in another dry container.• Put the veggies on a plate, add some dry mix then pour in some wet mix for

dressing.

Submitted by: Jennifer Chen



10

Dahl and Rice

Boring but true - it's my favorite. This will be enough for two people or one withleftovers for tomorrow.

Ingredients:

1 cup dry red lentils1 cup basmati (or other) rice1 tsp or more of garam masala½ onion, diced

Patak's Chutney sauce

• Put the rice on to cook in the usual way. The rice takes about 20 minutes andthis is the time you'll need to make the lentils.

• Fry diced onion and lentils together until onion is cooked. The lentils will justheat up (the more they heat up, the less time they take to cook).

• Add 3 cups of water to the frying pan and the garam masala. Stir.• Turn the heat down to a simmer and wait patiently until the rice is cooked

and/or the water has been mostly soaked up by the lentils.•

Serve rice and dahl together. Add chutney sauce if you like - I do.




11

Bachelor Pasta

Most guys I know eat this at least twice a week (right Greg?), so I thought it was aMH cookbook must-have.

Ingredients:

One package of dried pasta - spirals, shells or tubes work best, but it's your callOne jar of sauce (Ragu, Primo, no name, whatever... )

• Boil the noodles until they are cooked.• Drain them, pour onto plate.• Take the jar of sauce DIRECTLY from the fridge or cupboard.• Pour over noodles.

Enjoy.

CAUTION: Whatever you do, do NOT add any fresh vegetables or spices to thesauce and UNDER NO CIRCUMSTANCES are you to heat up the sauce in any way.

It just wouldn't be bachelor pasta otherwise. ;)




12

Gourmet Bachelor Pasta

Pasta is very easy to make (this recipe takes less than 10 minutes to make once thewater is boiling), and as such this recipe is made often. True bachelor pasta ismade such that the noodles are cooked in a pot, canned sauce is removed from thefridge and poured directly over the hot noodles and then the entire thing is eatenout of the cooking pot (see above recipe). But, this is not true Bachelor Pasta. Thisis Gourmet! Everything is done to "taste" that is why there are few measuredingredients.

This dish serves 4 and keeps well in the fridge covered (but the cheese may

be quite powerful smelling).

Ingredients:

Any type of noodle… I like Fusili or something with pockets to catch the cheesebetterCan of diced tomatoes, drained (or make your own)¼ cup of olive oil (or canola)Can of chopped-up mushrooms (optional)

Feta cheese (drain and grate or mash into small pieces)Parsley (gives it a bit of green color)Basil leaves (optional)Salt

• Boil the pasta until done.• Drain the pasta and mix in the oil, drained tomatoes, feta cheese, and

mushrooms.• Add the parsley, basil leaves and salt.

Submitted by: Greg McLearn



13

Crunchy Baked Chicken

Ingredients:

Boneless chicken breasts½ bowl of milk2 tsp margarineCrunchy Coating:¾ cup of Crushed Rice Krispies or Special K1 tsp sesame seeds½ tsp paprika

salt & pepper

• Set oven to 375o F• Pour half a bowlful of milk, and dip chicken breasts in milk.• Coat the chicken breasts in the Crunchy Coating• Place in a greased baking dish and dot each chicken breast with 2 tsp margarine• Bake 15 minutes, or until done – uncovered. Check by cutting into chicken.

Submitted by: Matt Iley

Japanese Chicken Wings

Ingredients:

A bunch of wingsFlourOil¼ cup soya sauce¼ cup water

¼ cup brown sugar2 tbsp. vinegar

• Sprinkle wings with flour and oil and then brown wings in oven.• Mix other ingredients and garlic in a sauce pan until sugar is dissolved.• Pour over the wings and cook for 1 hr.

Submitted by: Stephanie Jacques



14

Cloved Ham, Baby!

Yes, this is the "Cloved Ham" that got so many inquisitive looks as I was preparingthe cloves. "Greg, what *are* you doing?" It's really easy as most of the work hasalready been done for you. Warning! Blackforest ham cooks differently than honeyham - it tends to dry out more easily and requires more maintenance. Thedirections below are for a honey ham - cause we don't need any more maintenance,eh?

Serves: 5-6 (depends on the size of your ham). This ham keeps quite well in acovered container in the fridge. You can use the ham for a variety of things. You

can eat it cold with mustard - that's really good!

Ingredients:

A ham - uh, yep.Whole cloves (found in the spice section)1 cup brown sugar½ cup (white) vinegar2 tsp mustard

• Cover a portion of the ham (I do the entire thing, you may not want to) withcloves set approximately 1 inch apart from one another.

• I stick a knife into the ham to create a slit and then pop in the clove stalk.• The heads of the cloves must be showing as you want to be able to take out

when you are done. Biting into a clove is yucky.• Once the cloves are set, place the ham into a pan containing 1 inch of water. I

cover my ham with tinfoil and poke holes through the top to let it breathe.• Cook it for 1 hour at 350 degrees F. Leave it alone (unless it is a blackforest

ham, and then you have to keep basting it every 15 minutes or so).• Check the center to see if it is warm/hot - you aren't cooking the ham, you are

heating it as they are generally pre-cooked.• Drain the water from the pan.• Now make some sauce. Combine the brown sugar, vinegar, and mustard into a cup

and mix it thoroughly. It smells funny, and you're thinking "vinegar??!", buttrust me it's good once it's on the ham.



15

• Pour it onto the ham (I like to cut slits in the ham to allow it to flow into them),and then throw it back into the oven for another 15 minutes at 350 degrees F.

• Once done, take out all the cloves and enjoy!


Marty’s Cabin Chili

Ingredients:

1 ½ lbs. browned ground beef3 large cans Libby’s red kidney beans1 large can corn niblets3 cans tomato soup1 or 2 medium-size onions1 large or 2 small green peppers2 tbsp. brown sugar2 tbsp. (or more) chili powder

•

Cut onions and green peppers into small pieces.• Cook in vegetable oil for a few minutes before adding the other ingredients.• Simmer for 1 hour, stirring occasionally.• Cool slightly, add salt if desired.

Submitted by: Stephanie Jacques



16

Chad's Newfie Cod au Gratin

Recommended: Serve with a shot of Screech.

Ingredients:

1 lb cod fillets¼ cup butter¼ cup flour1 ¼ cups milk1 tsp salt

pepper to taste1 small onion½ cup breadcrumbsgrated cheddar cheese

• Preheat oven to 375 F.• Place layer of cod in greased baking dish.• Melt butter in saucepan.• Stir in flour until smooth and remove from heat.•

Stir in half the milk.• Return to heat and stir.• Gradually add remaining milk, salt, pepper and onion. Cook, stirring constantly,

until thickened.• Pour sauce over fish. Sprinkle with breadcrumbs and cheese.• Bake at 375 F for 30 minutes.

Submitted by: Chad Hayward



17

Chen's Lunch Delight!

This is a simple recipe that only takes 15 minutes to cook and covers many foodgroups in just one pot! The first part can be prepared beforehand, stored in thefridge and microwaved when needed.

PART 1Ingredients:½ lb ground pork or beef (this can be replaced with hard tofu if vegetarian)5 mushrooms (washed and diced)soya sauce and pepper2 tbsp of corn oil

• Heat up the oil in the frying pan• Fry the mushrooms first and then the ground pork• Add soya sauce and pepper to taste

PART 2Ingredients:1 can of chicken or vegetable brothA bundle of noodles1 eggChopped veggies (maybe 2 leaves of lettuce or some spinach)Salt

• Pour chicken or vegetable broth in a saucer pan. Add water to make enoughliquid for the noodles. Boil the liquid.

• Cook the noodles in the broth.• When it's almost done, drop in the veggies and egg until cooked (~3-4 min on

high heat). Do not stir after the egg is put in. You want the egg to quietly sit in

a corner and happily solidify.• Add salt to taste• Scoop noodles, cooked egg, veggies into a big bowl. Add the mushroom/meat

mixture on top.• Pour the broth on top...mmm…yummy!!!

Submitted by: Jennifer Chen



18

Matt’s Favourite Apple Crisp

Ingredients:

6-8 apples sliced & peeled½ cup white or brown sugar1 tbsp flour1 tsp cinnamon¼ tsp salt

Topping:

¾ cup flour or rolled oats1 cup brown sugar¼ cup melted butter

• Combine sugar, flour, cinnamon and salt and mix with sliced apples.• Put all in greased baking dish and cover with topping mixture. (Roll it into

crumbs)• Bake 375o F for 30 minutes until brown on top and apples are soft.• Serve with vanilla ice cream for added enjoyment!

Submitted by: Matt Iley



19

Greg’s Apple Crisp

Unfortunately, there is no little story to go with this one, except to say that it isone of my favorite desserts, and it was the first recipe that mom sent to me whenI got here. :-)

This dessert keeps reasonably well for a couple of days covered and serves 5-6.Ice cream is a nice topper.

Mom additionally adds some pointers:Every oven is different so keep an eye on it so it doesn't burn.

I use a pan about 8x8 inches square and 2-3 inches tall. Youcan multiply the ingredients to suit the specific number ofpeople. It isn't a recipe that needs to be specific, and works withapproximate measurements.

Ingredients:

6 medium sliced apples¼ cup white sugar

½ teaspoon cinnamon¾ cup brown sugar1 cup flour½ cup margarine

• Grease the pan with margarine or with cooking spray.• In a shallow pan, spread the sliced apples.• In a separate bowl, combine flour, sugars, and cinnamon. Mix well... I usually use

clean hands!! [--mom].•

Add margarine to the mixture and mix (with hands) untilloose and somewhat lumpy.• Cover the sliced apples with the lumpy mixture and bake in oven at 350F for

about 35 minutes.




20

Froth Lover’s Hot Chocolate

With the cold, snowy weather that we’ve had this year, I like nothing more than tocome home to Minota Hagey, sit in front of the television with my blanket anddrink a nice cup of hot chocolate. It’s simply spiritual bliss!! You’re probablythinking that anyone can make a decent cup of hot chocolate. Decent? Yes.Heavenly? No. I have decided that the time has come to let you in on my hotchocolate secret and you will realize that your life has not been complete until now.The secret is in the FROTH my darlings.

Ingredients:

Hot chocolate mix (any brand will do but I prefer Equality/President’s Choice withmarshmallows.)Skim milk (I always buy Neilson but it all comes from the same place, folks!)TeaspoonNice, cozy-looking mugKettleWater

• Fill up your kettle with tap water and plug it in to an electrical socket.• Wait for the water to boil.• In the meantime, get out your mug and pour 4 heaping teaspoons of the hot

chocolate mix into the mug. Make sure you get some marshmallows onto thatspoon. YUM!

• This is the important part so pay attention: pour the milk into your mug and stirthe mixture continuously for approximately 25 seconds. How much milk you ask?Enough so that it looks as if you have moist mud in your cup (pardon the terribleimagery.)

• Once the water has boiled, unplug the kettle. You will know that it has boiled if your kettle has whistled or if steam is permeating throughout the room.

• Slowly and calmly pour the hot water into the mug that has the milk-chocolatemixture while stirring vigorously for 58 seconds.

• VOILA!! See that frothy layer of milky chocolate at the top of your mug? Doesthat not make life worth living?

Submitted by: Daniela Friedman



21

Sex in a Pan

One of my favorite activ... I mean desserts - the name is enough to makeconversation! I got this recipe from a family member at a reunion - the sameperson who showed me how to make Death by Chocolate.

Serves 6-8 (although 2 is always better. :-) This dessert keeps well in a covereddish in the refrigerator.

Ingredients:

BOTTOM ½ cup margarine2 tsp white sugar1 cup flour½ cup chopped walnuts

TOP

8 oz cream cheese1 cup icing sugar

1 pkg. chocolate pudding1 pkg. vanilla puddingMilk to make the pudding mixes (~ ¾ cup per mix - which is less than the puddingmix asks for - you want it a bit thicker).

BOTTOM• Mix all of the ingredients in the BOTTOM together well and bake it at 325

degrees F for 30-35 minutes (or until light brown).• Note that the mixture will be loose (since there is only margarine holding it

together - and not much at that).• Allow to cool.



22

TOP• Blend the cream cheese and icing sugar together.• Spread some over the baked crust (I say some, since you are going to be

layering). •

Now you can do one of two things here - they both taste great:

1. Make the puddings separately, OR 2. Mix the contents of the puddings together (but use the amount of milk for

both puddings!)

• Allow the puddings to sit (do this while the crust is baking) until they arepudding-like.

• Now, layer the pudding(s) and cream cheese mixture as many timesas you want.

• Put whipped cream on the top (perhaps some fruit, too?) • Chill overnight.




23

The Alex Surprise

You’ll find this simple dish both delightful and enjoyable.

Ingredients:

A pinch of salt and pepper1 clove garlic1 small onion½ pound of ground beef500 g of Swiss cheese

1 pack of rice paperhalf a dozen sausagesa jar of pasta saucebrie1 bottle of vodka4 slices of breadcoffee grounds1 oven1 toaster

1 stove1 telephone

• Bring some water to a boil and add the salt and pepper.• Add a shot of vodka, then drink a shot of it for fortitude.• Add the sausages and the pasta sauce, and slowly stir in the onion and ground

coffee. Stir until your eyes stop watering, then slowly mix in the Swiss cheeseand have 2 more shots of vodka for extra fortitude.

• Use the phone to leave a rude and abusive message on your advisor’s answering

machine.• Pop 2 slices of bread in the toaster, then unplug it and put it into a preheated

oven at 475 degrees for 30 minutes.• Crumble the other two slices of bread, and sprinkle them into the pot on the

stove, add a splash of vodka, and then drink another shot.• Use the phone to leave an extended message apologizing for the last one on the

machine of a different professor in your department.



• Have another shot of vodka.• Grind up the clove of garlic and spread it on your tongue so that your breath

smells bad enough to repel people inclined to ask what you’re doing.• This may seem harsh, but it will avoid many awkward conversations.•

Take a liberal swig of vodka, then use a frying pan to brown the ground beef.• Sprinkle it into the toaster, and spread half the content of the pot evenly over

it, then cook a further 20 minutes at 500 degrees.• If you’re hungry, it’s best to use the phone to order a pizza at this point.• Shred the rice paper and drop it out the window. See how it looks pretty like

snow.• Pour the contents of the toaster into the trash, as it should be quite

unpalatable by now, then drop the phone into the pot on the stove and bring to asteady boil.

•

Compose a note apologizing to other residents for the mess, and leave them thebrie as a peace offering.• Down the rest of the vodka, then jam your fingers into an electric socket

repeatedly before your advisor has a chance to check his/her messages. At thispoint, shouting “surprise” is optional.

minota hagey cookbook

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