The Complete Best of Bridge Cookbooks
Volume 3
All 350 Recipes from That's Trump and Aces
Hardcover, 408 pages, ring binding
All the fabulous recipes in one handy volume!
The Bridge cookbooks are a Canadian staple. They are set apart from the new, fancy cookbooks in that they deal with the kinds of food mom (or grandma) used to make for guests and on Bridge night.
You won't find any sous vide or micro gastronomy here, just lots of great recipes for classic and fun dishes.
Contents Include:
Brunch and Lunch
Main Dishes
Muffins and Quick Breads
Starters and Sides
Munchies, Dips and Beverages
Breads
Appetizers
Salads and Dressings
Soups
Vegetables
Potatoes and Rice
Sauces, Condiments and Seasonings
Entrées
Fish and Seafood
Chicken and Pheasant
Pork and Lamb
Beef and Veal
Pasta and Pizza
"Baddies" but Goodies
Cookies and Candies
Cakes, Bars and Squares
Pies and Tarts
Just Desserts
4 oz sun-dried tomatoes in oil, 125 g
finely chopped
3 to 4 cloves garlic, minced 3 to 4
6 oz Brie cheese 175 g
2 tbsp chopped fresh parsley 30 mL
Mix tomatoes and garlic and pile generously on cheese. Sprinkle with parsley. (it’s not necessary to remove rind from cheese.) Heat in oven at 350°F (180°C) for a few minutes until cheese is soft. Serve with bagel chips or crackers.
Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.caReprinted with publisher permission.
Here’s a delicious way to use leftover rare beef.
1 tbsp cornstarch 15 mL
3 tbsp dry sherry 45 mL
1⁄2 cup oyster sauce 125 mL
1⁄4 cup water 60 mL
1⁄2 tsp hot pepper flakes 2 mL
2 tbsp vegetable oil 30 mL
1 tbsp slivered gingerroot 15 mL
1 clove garlic, crushed 1
1 bunch broccoli, cut into florets 1
1 red bell pepper, seeded and cut 1
into thin strips
2 celery stalks, cut diagonally 2
6 green onions, cut into 6
11⁄2-inch (4 cm) pieces
2 cups cooked beef, cut into strips 500 mL
Dissolve cornstarch in sherry, oyster sauce and water. Add hot pepper flakes. In a wok or large skillet, heat oil over medium-high heat. Add ginger and garlic. Stir-fry 1 minute. Add broccoli, stir-fry 3 minutes. Add red pepper, celery and green onions. Stir-fry 3 minutes. Add cornstarch mixture and beef. Stir-fry 3 minutes. Serve with rice.
Serves 4.
Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.caReprinted with publisher permission.
A great winter dessert — the sauce ends up on the bottom and the cake on top!
1 cup all-purpose flour 250 mL
2 tsp baking powder 10 mL
3⁄4 cup granulated sugar 175 mL
1⁄2 tsp salt 2 mL
3 tbsp unsweetened cocoa powder 45 mL
1⁄2 cup milk 125 mL
2 tbsp margarine, melted 30 mL
1⁄4 cup chopped pecans (optional) 60 mL
3⁄4 cup brown sugar 175 mL
1⁄2 cup unsweetened cocoa powder 125 mL
2 cups boiling water 500 mL
Preheat oven to 350°F (180°C). Mix flour, baking powder, sugar, salt and 3 tbsp (45 mL) cocoa together. Combine milk and melted margarine. Add to dry ingredients to form a stiff mixture. Add nuts if desired. Put into a greased 8-inch (20 cm) square baking pan. Combine brown sugar, 1⁄2 cup (125 mL) cocoa and boiling water. Pour over batter and bake for 40 minutes. Serve warm with a big scoop of vanilla ice cream or orange sherbet.
Serves 4 to 6.
Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.caReprinted with publisher permission.
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