Tiawana Taxi-Mexican Taco Pizza


1 pie crust, enough to cover one pizza pan

1 lb fried hamburger with taco seasoning

1 cup crushed nachos

2 cups shredded marble cheese (or Mexican blend)

1 large tomato, finely diced

1/2 cup or so of chopped green onion

2 cups shredded lettuce

Bake pie crust on very well greased pizza pan at 400F for about 10 to 15 minutes or until golden brown.

Remove, cover with fried hamburger, then 1 cup shredded cheese.  Bake until cheese is melted and slightly browned.  Remove and let cool.

Begin layering with crushed nachos, tomatoes, green onions, shredded lettuce then 1 cup shredded cheese.  Garnish with chives.

Cut into triangles and serve with sides of sour cream and salsa.


*An all time favorite party snack but a complete meal in one!*

Margaret Kotelnski, Birtle Post Office

Smartie Cookie

2 cups margarine

2 cups brown sugar

1 cup white sugar

Cream together.


4 eggs

4 tsp vanilla

Mix together then add:

1 1/2 tsp salt

2 tsp baking soda

5 1/2 cups flour

Add 3 cups smarties

Cook on ungreased baking sheet at 375F for 9 minutes.

Candace Tolton, Kenton Post Office

Shepherd's Pie

1 lb ground beef

1 medium onion

2 carrots, diced

1 celery stalk, diced

3 tbsp flour

1 can consomme or beef broth

1/2 cup soup can water

Dash Worcestershire sauce

Pinch garlic, salt, pepper, thyme and savory

Cook ground beef lightly and break up.  Drain any fat.  Brown onion and garlic.  Stir in seasonings and flour.  Add broth, water, Worcestershire sauce, celery and carrots.  Simmer, covered, approximately 20 minutes, stirring often until fairly thick and carrots are tender.  Spread in a casserole dish or loaf pan.


3 large potatoes

1 egg, lightly beaten

1/2 cup milk

1/2 cup grated cheddar cheese

1 to 2 tbsp grated parmesan cheese

1 to 2 tbsp breadcrumbs

Boil potatoes in salted water while frying the meat.  Mash potatoes.  Reserve 1/2 of egg for brushing on top.  Beat milk, cheese and remaining egg into potatoes.  Spread over meat.  Brush with reserved gg.  Sprinkle with parmesan cheese and crumbs.  Bake at 400F approximately 15 minutes until golden.

Yield: 4 servings.  This recipe can easily be doubled and freeze one.

Jacqueline Lockhart, Killarney Post Office

Caramel Popcorn


1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

5 quarts popped popcorn

Preheat oven to 250F,  Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter.  Stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly.  Boil without stirring for 4 minutes.  Remove from heat and stir in baking soda and vanilla.  Pour in a thin stream over popcorn, stirring to coat.

Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour.  Remove from oven and let cool completely before breaking into pieces.

Connie Kauenhofen, Rosenfeld Post Office

Cinnamon Roll Cake

Cake Ingredients:

3 cups flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

1/2 cup butter


1 cup butter soft to the point of almost melted

1 cup brown sugar

2 tbsp flour

2 tbsp cinnamon


2 cup powdered sugar

5 tbsp milk

1 tsp vanilla

In a large bowl mix all ingredients except butter.  Once mixed slowly pour in butter.

Pour into greased 9x13 pan.

Topping, mix all ingredients until well combined.

Drop evenly over batter and swirl with knife.

Bake at 350F for 30-40 minutes.

Pour glaze over cake while still warm.

Morag Schonken, Pierson Post Office

Big Mac Salad


For the salad:

4 hamburger patties cooked and cut into bite sized pieces

6 cups chopped romane or iceberg lettuce

1 cup shredded cheddar

1/2 cup sliced dill pickles

1/4 cup chopped green onions

For the Big Mac sauce:

1/2 cup mayonnaise

2 tbsp ketchup

2 tbsp dill relish

2 tsp mustard

2 tsp distilled white vinegar

1/2 tsp onion powder

1/2 tsp paprika

Mix all sauce ingredients and let sit for at least 2 hours in the fridge (even better if you let it sit overnight).  Assemble all salad ingredients and top with sauce and enjoy!

Terry Tanasichuk, Grandview Post Office

Wendy's Chili


2 pounds ground beef

1 quart tomato juice

1 (29 oz) can tomato puree

1 (15 oz) can red kidney beans, drained

1 (15 oz) can pinto beans, drained

1 medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 tsp ground cumin

1 1/2 tsps garlic powder

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried oregano

1/2 tsp sugar

1/8 tsp cayenne pepper

In a large skillet, brown the ground beef.  Drain off the fat.  Put the beef and the remaining ingredients in a 6-quart pot.  Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.  You can also cook in a slow cooker on low for 3-4 hours.

Sharon Moffatt, Cypress River Post Office

Bread Machine Buns


2 cup warm milk

1/2 cup butter or margarine

1/4 cup sugar

2 eggs

1 1/2 tsp salt

4 cups flour

2 1/4 tsp yeast (for bread machine)

1/4 cup diced green bell pepper

Put in bread machine in order listed. Dough setting.  Divide dough into 24 (more or less) portions and shape into buns.  Place on greased pan.  Cover and let rise in warm place (in oven with light on works perfect) 30-40 minutes.  Bake @ 350F approx 15 minutes or until golden.

Debbie Johns, Oak River Post Office

Taco Salad


Mix together:

1 pkg cream cheese

1 cup sour cream

1 pkg taco seasoning

1/2 cup salsa 

Mix together:

1 diced green pepper

1 diced tomato

1/2 head shredded lettuce

Spread over 9x12 dish.  Top with grated cheddar cheese.  Serve with chips or crackers.

Wanda Currie, Bowsman Post Office

Scalloped Mushrooms


1 lbs fresh mushrooms sliced

1/4 cup onion, chopped

3 Tbsp butter

1/3 cup whipping cream

salt and pepper to taste

1 cup monteray jack cheese, grated

In skillet over medium heat, saute mushrooms and onions in butter for 5 minutes.  Add cream.  Continue to cook until most of liquid has evaporated.  Ad  salt and pepper.  Place mushrooms in shallow baking dish.  Sprinkle cheese over top.  Bake in 350F oven for 12 minutes or until cheese is melted and golden brown.

Shirley Werner, Pine Falls Post Office

Beef and Barley Soup

Adding beef marrow bones to this hearty soup makes it rich, silky and exceptionally flavorful.


1.5 lbs stewing beef cubes

3 beef marrow bones

1 cup diced onions

1 cup diced carrots 

1 cup diced celery

1 clove garlic, minced

1 cup bottled strained tomatoes

2 Tbsp tomato paste

2 Tbsp soy sauce

1 bay leaf

1/2 cup pot or pearl barley

3/4 tsp salt

1/2 tsp dried thyme

1/4 tsp pepper (optional)

Place beef cubes in slow cooker.  Add beef bones, onions, carrots, celery and garlic.  Whisk together 5 cups water, strained tomatoes, tomato paste and soy sauce.  Pour over beef mixture.  Stir in bay leaf, barley, salt, thyme and pepper (if using).  Cover and cook on low till beef cubes are tender, 6-8 hours.  Discard bones and bay leaf.

Shirley Werner, Pine Falls Post Office

Slow Cooker Stew


4 cups V8 juice

3 Tbsp quick cooking tapioca

1 Tbsp sugar

1/4 tsp pepper 

2 cups green beans, cut 

2 cups carrots, chopped

3 celery ribs, chopped

1 small onion

1 1/2 lbs beef, cut into cubes

In a large bowl combine V8 juice, tapioca, sugar and pepper.  Let stand for 15 minutes.  In slow cooker; combine beans, carrots, celery and onions.  Top with beef.  Add V8 mixture.  Cover and cook on low heat for 9-10 hours or until beef is tender.  Serve over hot pasta.

Shirley Werner, Pine Falls Post Office

Jack Frost Cookies


1 1/4 cup butter, softened

1 cup powdered sugar

2 1/4 cup flour

1 1/2 cup whole dried cranberries

1/4 cup sugar

Preheat oven to 325F.

Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.  Mix in flour a little at a time until combined.  Stir in cranberries.

Roll dough into 1" balls and place on ungreased cookie sheet.  Lightly grease bottom of a drinking glass, then dip in granulated sugar.  Gently flatten dough balls with the glass making 2" rounds.  Bake 12-14 minutes.  Cool and serve.

Option: Roll out dough and cut with cookie cutter.

Shirley Werner, Pine Falls Post Office

Chicken Chow Mein


1 lb chicken breasts, boneless

3 Tbsp oil

12 oz chow mein noodles

2 cups cabbage

1 large carrot, julienned

1/2 batch green onions

2 garlic cloves

Chow Mein Sauce:

6 Tbsp oyster sauce

3 Tbsp soy sauce

3 Tbsp sesame oil

1 Tbsp cornstarch

1 Tbsp sugar

1/2 cup chicken broth

In a small bowl, whisk to combine oyster sauce, sugar, sesame oil, soya sauce, chicken broth and cornstarch.  Set aside.  Cook the noodles according to pkg instructions then drain, rinse with cold water, set aside.  Heat a large wok or pan with olive oil over medium heat.  Cut the chicken breasts into bite size strips and cook them in the oil until golden brown.  Remove strips from pan.  Add carrots, cabbage and chopped garlic into a pan and saute for a few minutes until slightly softened and cabbage is a bit translucent.  Add chicken and noodles back into pan.  Pour some sauce over the top and continue cooking all the ingredients together for another 2 minutes.  Garnish your chow mein with chopped green onions.

Laurel Johnson, Riverton Post Office