Prep Time: 30 mins; Cooking Time: 45 mins

1. In Dutch oven, combine apples, onions, red and yellow peppers, garlic, salt, cloves and hot pepper flakes. Stir in sugar and vinegar. Bring to boil over high heat, stirring often. Reduce heat and boil gently for 30 minutes, stirring often.
2. Stir in currants. Reduce heat and simmer for about 15 minutes or until thickened, stirring often.
3. Ladle into sterilized canning jars to within 1/2 inch (1 cm) of rim. Top with prepared new sealer lids. Apply jar rings just until fingertip tight (do not over tighten). Wipe jars if necessary. Place in boiling water, with tops covered by at least 1 inch (2.5 cm) water. Boil for 10 minutes. Remove to drain on tea towel.
4. Lids will vacuum seal as they cool. Test lids by pressing in centre (will not move). Do not re-tighten lids. Store any unsealed jars in refrigerator and use within 1 month. Keep sealed jars in cool place.

Makes about 5 250mL jars. Recipe courtesy of Foodland Ontario.

1. Mix together egg, orange juice, butter/margarine/oil, vanilla, and sugar.
   
2. Preheat oven to 350˚F.
3. In a separate bowl, mix the salt, cinnamon, flour and soda with a whisk. Add wet and dry mixtures and stir until just combined.
4. Stir in apple, raisins and nuts.
5. Turn into a greased 9" pan, floured or lined with wax or parchment paper.
6. Bake for 45-50 minutes, or until a tester (toothpick) inserted in the middle comes out clean.
   

1. Finely chop enough mushrooms to yield 2 cups; set remaining mushrooms aside.
   
2. In a large bowl, combine chopped mushrooms, turkey, chopped onion, bread crumbs, eggs, 2 Tbsp of soy/teriyaki sauce, ginger and half of the garlic. Pack into an 8.5” x 4.5” loaf pan, rounding surface to edges. Bake at 350˚F oven for 75 to 90 minutes, or until juices are clear. Let stand for 10 minutes before slicing.
3. Meanwhile, in a large skillet, heat 1 Tbsp of the oil over medium heat; cook sliced onion, stirring often, for about 5 minutes or until lightly browned. Add remaining oil and reserved mushrooms; cook, stirring for about 5 minutes. Stir in remaining soy/teriyaki sauce and garlic; cook for 30-45 seconds. Serve over meat loaf slices.
   

Prep Time: 10 mins; Cooking Time: 15-20 mins; Baking Time: 20-45 mins

1. Topping: In large pot, cook potatoes in boiling water until fork-tender, 12 to 15 minutes. Drain and mash with Cheddar cheese, 1/2 cup milk, and salt and pepper to taste.
2. Filling: Meanwhile, in large frying pan, sauté beef over medium-high heat for 8 to 10 minutes or until no longer pink. Drain off fat. Add garlic, carrots, zucchini, corn and onion; cook for 5 minutes or until vegetables are softened. In small bowl, mix together thyme, oregano, mustard and flour; stir into pan along with rest of milk, and salt and pepper to taste. Cook for 2 minutes or until slightly thickened. Transfer to two 8-inch (2 L) square baking dishes; top each with half of the potato mixture. (Can be frozen at this point). Bake in 375°F (190°C) oven for 20 minutes, or until heated through and topping is browned.
3. From Frozen: Bake in 350°F (180°C) oven for 45 minutes or until heated through and topping is browned.

Makes 8-10 servings. Recipe courtesy of Foodland Ontario.

IPM 2010 Signature Recipe

Elgin County is known for its corn so here is our special recipe showcasing that corn. Besides corn, we grow green peppers, wheat for flour, raise chickens to produce eggs and dairy cattle to produce milk. The bacon bits may be real or they may be formed from soy beans. Again, both products are from Elgin County.

1. In large bowl, combine flour, cornmeal, sugar, baking powder and salt.
   
2. Toss in green pepper and bacon bits to coat.
3. In small bowl, whisk together milk, egg and oil. Pour over dry ingredients, stirring just until moistened.
4. Spoon evenly into greased or non-stick muffin cups. Bake at 375°F (190°C) for 12 to 15 minutes or until lightly browned and beginning to pull away from edges of pan. Let stand in pan for five minutes then remove to cooling rack. Serve warm.
   

Makes 8-9 muffins. 

Note: This recipe uses the fine cornmeal available in most supermarkets. If you use the coarser cornmeal available in Mexican food sections, you may need to reduce liquid amount.

Heart Healthy if soybean “bacon bits” are used. Do not defrost frozen berries before using in any of these variations because they will bleed colour into the batter.

Variations

Blueberry: Omit green pepper and bacon bits. Toss 1/2 cup (125 mL) fresh or frozen blueberries in dry ingredients to coat.
Cheesy: Omit green pepper and bacon bits. Top with shredded cheddar cheese before baking.
Cranberry: Omit green pepper and bacon bits. Toss 1/2 cup (125 mL) dried cranberries in dry ingredients to coat.
Maple: Omit sugar, green pepper and bacon bits. Use 2 tbsp (25 mL) maple syrup in place of sugar.
Multi-Berry: Omit green pepper and bacon bits. Add zest of one lemon and 1/2 cup (125 mL) fresh or frozen berries (blueberries, raspberries and/or blackberries) or chopped raw cranberries to dry ingredients.
Orange: Omit green pepper and bacon bits. Use half orange juice, half milk. Add 1 tbsp (15 mL) finely grated orange zest. Poke one or two diced orange sections into top of muffins before baking.
Peach: Omit green pepper and bacon bits. Add 1/2 cup (125 mL) diced drained peaches and 1/2 tsp (2 mL) almond extract.
Rosemary: Omit green pepper and bacon bits. Add 2 tsp (10 mL) finely minced fresh rosemary.
Toad in the Hole: Omit green pepper and bacon bits. Insert a small piece of wiener or piece of previously cooked sausage into center of muffin before baking.
Wiener Surprise: Pour one third batter into greased 4 x 8-inch (10 x 20 cm) loaf pan. Top with two wieners. If wieners don’t reach to end of pan, cut a third wiener and fit in pan. Top with one third batter then two or three more wieners. Cover with remaining batter. Bake at 375°F (190°C) for 20 to 30 minutes or until a skewer inserted in loaf comes out clean. Let cool five minutes then unmold. Slice to serve. Serve with warm spaghetti or pizza sauce.

Mix all ingredients together well; chill before serving to allow the flavours to blend. For a milder taste, reduce the fresh herbs to taste.

1. Put the yogurt into a cheesecloth- or coffee filter-lined mesh sieve and set over a bowl deep enough to leave room for liquid to drain. Cover and refrigerate for 30 minutes to 2 hours.
   
2. Whip the cream until stiff peaks form, then fold in the drained yogurt and liqueur.
3. Fold in the meringue pieces and strawberries, then serve in individual dishes. Garnish with a 
strawberry.

This recipe is an adaptation of a well-known dessert in England called the Eton Mess, which has its origin in the 1930s at Eton College. The story goes that, on the way to the annual parent student picnic, the family Labrador sat on the picnic basket, destroying the meringue dessert. The result was delicious, and every year since, this dessert has been served at the event.

You can prepare the cream, strawberries and meringues ahead and combine up to an hour ahead of serving.

1. Preheat oven to 375˚F (190˚C).
2. In a small bowl, mix fruit, syrup and walnuts together and spoon on top of Brie.
3. Place on a baking sheet and bake for 8-10 mins, until soft.
4. Serve with crackers or thinly sliced baguette bread.

1. Bring milk to a simmer in a small sauce pan; stir in honey & lavender buds. Remove from heat, cover & steep 30 mins.
   
2. Preheat oven to 350°F. Grease and flour a 3L Bundt pan; set aside.
3. Strain milk mixture into medium bowl; discard solids, add yogurt and mix well.
4. In a large bowl, beat butter and sugar until fluffy, then beat in eggs 1 at a time.
5. In another bowl, whisk together flour, baking powder, soda, salt & ground lavender. Stir into batter alternately with milk mixture, making 3 additions of dry ingredients and 2 of milk mixture.
6. Bake in prepared pan in centre of a 350°F oven for 30–40 mins, or until tester inserted into centre comes out clean.
7. Cool in pan on rack for 10 minutes. Remove from pan & cool completely on rack.
8. Sift icing sugar over cake.

* Lavender infused honey and dried lavender buds are available at Lavender Blue Lavender Farm (47589 Sparta Ln, Sparta; 519-494-5525; www.lavenderblue.ca).

1. Toss potatoes in remaining ingredients in a large bowl.
2. Roast potatoes in a shallow roasting pan in the oven at 375˚F, or in a grill pan on the barbeque, until the potatoes are cooked through and browned.

Simple Syrup:

1. Freeze peach slices and raspberries in single layer for at least 2 hours or until solid.
2. Simple Syrup: In small saucepan, bring sugar, water and lemon rind to boil, stirring to dissolve sugar. Boil for 1 minute. Cool completely and remove rind.
3. In food processor, process frozen fruit, pouring in syrup slowly, until smooth, 2 to 3 minutes. Serve immediately or store in freezer.

Serves 4; Recipe Courtesy of Foodland Ontario

1. In a small bowl, whisk together all ingredients.
   
2. Pour over mixed greens & toss.

* Lavender infused honey and dried lavender buds are available at Lavender Blue Lavender Farm (47589 Sparta Ln, Sparta; 519-494-5525; www.lavenderblue.ca).

1. Bring beans and water to a boil in a covered pan. Remove from heat and let stand, covered, for one hour.
   
2. Return to heat and bring to a boil. Simmer for one hour, then drain, reserving 2 1/2 cups of the liquid.
3. Place 3 slices of bacon in the bottom of a casserole dish or bean pot; add beans.
4. In a separate bowl, mix 2 cups of reserved bean liquid with maple syrup, rum, onion, salt and mustard. Pour over beans.
5. Top the beans with the remaining bacon, cover, and bake for 3 hours at 300˚F, stirring frequently.
6. Cream the brown sugar and butter together and sprinkle over the beans, then put back into the oven, uncovered, for another 1 to 2 hours, until the beans are tender (add more bean liquid in the last half hour of baking, if necessary).

Makes 10-12 servings.

Prep Time: 25 mins; Cooking Time: 20 mins; Standing Time: 20 mins

1. In Dutch oven, mix pears with lemon juice. Stir in pectin. Bring to boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
2. Remove from heat; stir in maple syrup, and walnuts (if using). Ladle into sterilized jars to within 1/4-inch (5 mm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip tight. Process in boiling water canner for 5 minutes. Remove from water to towel. Let cool at room temperature until set (conserves have softer set than jams). Check seals; refrigerate any unsealed jars for up to 3 weeks.

Makes about 6 250mL jars. Recipe courtesy of Foodland Ontario.

1. In large pot of boiling salted water, cook orzo, stirring occasionally, for 6 minutes. Add broccoli and cook until broccoli is tender and pasta is al dente, about 1 minute. Drain well and refresh under cold running water; drain again. Return to pot or large bowl. Gently stir in corn, red and orange peppers, olives, onion, basil and parsley.
2. In measuring cup, whisk together oil, vinegar, garlic, hot pepper flakes, and salt and pepper to taste. Pour over salad and toss gently. (Salad can be covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before serving.)

Serves 6-8; Recipe Courtesy of Foodland Ontario

1. Steam sausages in a little water in covered frying pan for 4 minutes, turning and rearranging twice; add the onions and continue steaming for 2 more minutes.
2. Whisk together garlic, oil, balsamic vinegar, thyme, mustard and honey.
3. Cut sausages into 1-1/2-inch chunks. Alternately thread sausages, plum quarters and onions onto skewers.
4. Grill on an oiled rack in a preheated BBQ over medium heat, brushing with basting sauce, for 3-4 minutes per side or until onions are tender and sausages are cooked through.

Recipe courtesy of Foodland Ontario (adapted)

1. Remove goat cheese from package and place in a small bowl, allowing it to come to room temperature and soften.
2. Poaching Liquid: Use a small to medium sized cooking pot that holds 4 pears. Add wine, sugar, water, lemon juice, vanilla, cinnamon sticks and orange peel. Begin heating the liquid to a low simmer.
3. Carefully peel the pears and cut into halves and remove the core. Add pears to the liquid and simmer for 20-25 minutes until softened, turn the pears to allow all sides to soak. Remove pears and set aside to cool completely.
4. Remove cinnamon and orange peel and simmer liquid to reduce down while stirring occasionally to approximately ½ to ¾ cups of rich, thickened red wine sauce.
5. Remove from the heat and allow to cool.
6. Goat Cheese Stuffing: Add orange juice and icing sugar to the goat cheese and mix.
7. With a piping bag or melon baller, fill the core cavity with the goat cheese stuffing. Drizzle with the wine sauce and garnish with a fresh mint leaf.

1. Toss all ingredients in a large open oven-proof dish with lots of extra-virgin olive oil.
2. Slow roast at 300˚F, turning the ingredients several times to ensure they don't dry out. The dish is ready when much of the liquid has evaporated. You want a soft, silky texture.
3. Combine balsamic vinegar with oil.
4. Thread shrimp onto metal or water-soaked skewers, then brush with the oil/vinegar mix and grill until the shrimp are pink (about 4 minutes).
5. Top the salad greens with the cheese, sliced strawberries, shrimp and almonds, then drizzle with the vinaigrette.

Don't be afraid to experiment with different varieties of eggplant, zucchini or onion. Add green pepper or green beans if you wish. The key to rustic French cooking is using good, fresh, local ingredients in a really simple fashion.  

Recipe courtesy of Serge Lavoie.

Prep Time: 15 mins; Cooking Time: 5 mins; Baking Time: 45-50 mins

1. In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion for about 5 minutes or until lightly browned. Add 1-1/2 tsp (7 mL) of the curry powder; cook for 30 seconds. Add apple juice, currants, apple, salt and pepper; cook until liquid evaporates, about 5 minutes.
2. Trim ends of squash and cut into 4 thick slices or rings; remove seeds. Set aside.
3. In small skillet, melt remaining butter over medium heat; stir in remaining 1 tsp (5 mL) curry powder and stir until fragrant. Brush some over 13- x 9-inch (3 L) baking dish. Arrange squash rings in single layer. Spoon apple filling into centre of rings; drizzle with remaining curry butter (mostly on squash). Cover with foil and bake in 350°F (180°C) oven until squash is tender, 45 to 50 minutes. Remove from pan using lifter. Serve sprinkled with cilantro, if desired.

Serves 4-6. Recipe courtesy of Foodland Ontario.

1. Melt the margarine in a stockpot over medium high heat.
   
2. Add leeks and garlic; cook stirring for 2 minutes.
3. Add diced sweet potato and cauliflower and cook stirring for 5 minutes.
4. Stir in the chicken stock and seasonings. Simmer covered, stirring occasionally for 20 minutes.
5. Puree the soup in batches in a blender, being careful to vent for steam to escape. Return to the pot.
6. Stir in the grated cheddar and heat gently till cheese is melted.
7. Garnish with parsley (optional).
   

1. Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave at high for 6-8 minutes or until tender, turning over halfway through. Let cool enough to handle; remove skin and mash with a fork until smooth. Measure 1 cup and place in a bowl.
2. Whisk in butter, eggs, maple syrup, vanilla and salt until smooth.
3. Bake tart shells on baking sheet in 375F oven for 5 minutes.
4. Sprinkle pecans among partially baked shells, gently pushing down any puffed-up pastry. Divide sweet potato mixture among shells.
5. Bake for 20-24 minutes, or until filling is slightly puffed, almost set and pastry is light golden brown. Let cool on a rack.

Tip: Make filling in 4-cup (1L) glass measuring cup and it will be easy to pour into tart shells.

Recipe courtesy of Foodland Ontario

1. Spread the apples in the bottom of an unbaked pie crust.
   
2. Mix 1/3 cup of the white sugar and 3 Tbsp flour with the brown sugar and cinnamon and sprinkle over the apples.
3. Mix together butter/margarine with the remaining white sugar and flour and sprinkle over the pie.
4. Bake at 350°F for approximately 45 minutes, or until crumble topping is golden.

Recpie courtesy of John Mairleitner at the Tall Tales Cafe, 29634 Talbot Line, Wallacetwon (519-762-2605).

1. In a large nonstick saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, coriander, turmeric and hot pepper flakes, stirring until onion is softened, about 3 minutes.
2. Add broth, sweet potato and coconut milk; bring to a boil. Cover and reduce heat to low; cook for 12-15 minutes or until potato is tender. Let cool slightly. Puree, in batches with blender, food processor or hand blender until smooth. Return to saucepan. Stir in lime juice; season with salt.
3. Garnish with chopped roasted peanuts and minced fresh cilantro or parsley.

Recipe courtesy of Foodland Ontario (adapted)