Casseroles

Source: Grandma’s Recipes

Source: LCBO Food & Drink Spring 2008
Rating: Untried
These are thick fluffy pancakes that satisfy a hearty appetite – quite deliciously. Barley flour and flax seed add texture and nutritional value. Serve these with sausages or ham.

Source: Better Homes & Gardens New Cook Book
Rating: 9/10
[I use store-bought pastry pie crust. I find the store-bough crust to be smaller and therefore I only need to make roughly 3/4 of this recipe. I also substitute yogurt for sour cream.]

Source: Martha Stewart Living April 2005
Region: Thai
Rating: Untried

Source: LCBO Food & Drink Autumn 2007
Region: Scottish
Rating: 9/10
“This is a very flavourful shepherd’s pie, originally a Scottish dish made with ground lamb. I prefer the beef version. Sometimes this is made with leftover roast beef but it never has the same body or taste. When you’re doing the vegetables try to make them all the same size, about 1/4 to 1/2-inch dice, for even cooking and attractive appearance. Although the ingredient list looks long, it is a very simple dish to make.”

Source: Better Crocker’s International Cookbook
Region: Spanish
Rating: 9/10

Source: Milk Calendar
Rating: 7/10
A gentle, smooth Mexican flavour, a slight crunch from the peppers, toasted cheese on top.

Source: Joy of Cooking
Rating: 8/10

Source: LCBO Food & Drink Spring 2008
Region: India
Rating: Untried
Paneer is an Indian cheese which housewives make fresh every day. As an easy substitute, place ricotta in a cheese-cloth-lined sieve and weigh down overnight to press out the whey.

Source: adapted from a La Carte, Jan/Feb 1986, pg 44 (from Tom and Marlene)
Rating: 8/10