The Homeplace

Here you will find recipes that will remind you of years gone by. Families love to get together and these recipes are some samplings of our gatherings at 'The Homeplace'.

Location: Nova Scotia, Canada

Sunday, April 30, 2006

Broccoli & Cucumber Salad

I love Broccoli Salad, but had forgotten all about it until a friend brought us some 6 weeks ago. She brought it over in separate containers so it wouldn't get soggy before we ate it, and I was very surprised to see cucumbers and grated cheese among the ingredients. I wasn't sure that cucumbers and grated cheese would work with the broccoli salad I remembered, but was pleasantly surprised. It was delicious! I made it again today and managed to get a picture of the last little bit before it was eaten up. So here's Mom's Broccoli Salad recipe with two new ingredients:

5 or 6 slices of bacon, fried and chopped
A little grated onion (we skipped this today)
3 tbsp. mayonnaise
1 tsp. vinegar
2 tsp. sugar
enough milk to make it creamy
pinch of salt
Florets from 1 bunch of broccoli, cut small
Cucumber cut into chunks, approximately same amount as broccoli (we used half of an english cucumber)
Grated cheddar, as much as you like

To make dressing, combine mayo, vinegar, sugar and onion (if using) in small bowl. Whisk in milk to desired consistency. Combine remaining ingredients in large bowl, pour dressing over top and stir well.

~ Charmin

Saturday, April 29, 2006

Doughnut Muffins

Just in case someone doesn't have this one yet. We have these often because everyone loves them.

1 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/3 cup oil
3/4 cup white sugar
1 egg
3/4 cup milk
1/4 cup melted butter
3/4 cup white sugar
1 tsp. cinnamon

Mix the first 5 ingredients together in large bowl. Combine oil, sugar, egg and milk in another bowl then add to dry ingredients. Scoop into greased or paper-lined muffin tins (my ice cream scoop is a great size for this) and bake for 20 - 25 minutes at 350°F. Remove from pan to rack. Combine sugar and cinnamon in small bowl. When muffins are cool enough to handle, dip tops in melted butter then in cinnamon sugar. If you use paper liners, it is much easier to dip the muffins with the liners off! Makes 12.

I only seem to need 2 or 3 tbsp. of melted butter, and I only use about half of the cinnamon sugar (at the most) so I save the leftover sugar for the next batch.

~ Charmin

Friday, April 28, 2006

Roast Fresh Ham

I've been craving this ham, even though we enjoyed it at The Homeplace at Easter. It's the best ham I've ever eaten, and if you are fortunate enough to live near Meadowbrook Meat Market, I highly recommend their ham. It is mouth-watering good. I have made it with and without the rub - it is delicious both ways, but the rub gives it that little extra (and makes you drool the whole time it's cooking.) I have put the rub on the night before and I've also put it on just before putting it in the oven. I've never basted it; I just put it fat side up in the roasting pan and then it is self-basting. You just can't go wrong with ham. And who doesn't love ham? It's a great way to feed a crowd.

1 1/4 tsp. rubbed sage (I just use ground since I never have whole leaves)
1 1/4 tsp. ground ginger
1/2 tsp. black pepper
4 bay leaves, crumbled
4 cloves garlic, minced
1 fresh ham, shank or butt portion, including bone (about 4 kg)

In a small bowl, stir together sage, ginger, pepper, bay leaves and garlic until well mixed. Remove any rind from ham but do not remove fat. Rub the herb mixture all over the ham. Wrap tightly in aluminum foil or plastic wrap and refrigerate overnight. Preheat the oven to 425°F. Unwrap the ham and place it in a 13x9x2" roasting pan. Roast for 20 minutes. Reduce heat to 325°F and baste with pan drippings. Roast, uncovered, basting every 30 minutes, for about 4 hours or until a meat thermometer inserted near but not touching the bone registers 160°F. If the ham seems to be browning too fast, cover loosely with aluminum foil. Transfer to a platter and let rest for 20 minutes before carving.

Recipes using leftover ham will be coming soon.

(I will try to remember to take a picture next time I make this.)

~ Charmin

Thursday, April 27, 2006

Blueberry Coffee Cake

I made two of these this afternoon; one for us for breakfast tomorrow and the other for a friend who has had company all week and will probably appreciate having something yummy to eat without having to make it herself. Come to think of it, one probably wouldn't need company all week to appreciate that. This recipe makes a large coffee cake, because we have a large family and we like coffee cake. You could halve the recipe and bake it in a 9" square pan if you don't want that much coffee cake.

2 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup milk
2 cups all-purpose flour
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
2 cups blueberries, fresh or frozen
butter for greasing and for top of cake
sugar and cinnamon for sprinkling

Preheat oven to 375°F. Grease 9x13" pan. Mix together the sugar, oil and eggs. Stir in the milk. Add flour, baking powder, salt and vanilla and stir well. Fold in the blueberries. Scrape into pan and spread batter to evenly cover bottom of pan. Bake 45 - 50 minutes or until a toothpick inserted in centre of cake comes out clean. As soon as cake comes out of oven, spread top with butter to melt and sprinkle sugar and cinnamon over top. (I just use a small spoon and lightly sprinkle all over.) This makes 12 yummy servings.

You don't need to use whole wheat flour - all white is fine if that is what you prefer (or what you have in the cupboard). I have also substituted 1 cup of chopped strawberries for half of the blueberries and the results were delicious.

~ Charmin

Yummy Beef Nacho Dip!

This recipe is MEATY and DELICIOUS... it could almost pass for a meal! I got the original recipe from my sister-in-law Amy, but I tweaked it a bit and gave it my own little touch! :)

8 Oz. Cream Cheese
1 Cup Sour Cream
3 Tbsp. Mayo
1 Tsp. Lemon or Lime Juice
1 lb. Ground Beef
1 Tbsp. Cooking Oil
3 Tbsp. Mexican Seasoning (taco, etc... you can improvise with salt and pepper)
Shredded Cheddar Cheese
1 Chopped Tomato
1/2 Chopped Green Pepper

Mix cream cheese, sour cream, mayo and lemon juice until smooth. Spread on the bottom of roughly 9" x 13" dish. Spread a thin layer of salsa over top, only using enough to cover the surface of the spread.

Brown ground beef well in frying pan with oil and drain. Put drained beef back into frying pan and remove from heat. Sprinkle with seasoning and stir until evenly coated.

Layer beef mixture on top of salsa, followed by shredded cheddar cheese, tomato, then green pepper.

Bake in 350 degree oven until cheese is melted and bubbly.



The BEST Hamburger Casserole!

Your hubby will love it, your kids will love it, and you will love it! This creamy, cheesy casserole will instantly become a family favorite!

2 lbs. Ground Beef
1 Chopped Onion
1/4 Cup Cooking Oil
2 x 10oz Tomato Soup (I just use cheapy no-name brand)
1 tsp. Salt
1/2 tsp. Pepper (or for a little "zing" use red pepper flakes)
1 Tbsp. Ketchup
3 Cups Uncooked Noodles (penne or rotini is best, but any kind will be great!)
Cheddar Cheese

Combine ground beef, onion and cooking oil in frying pan. Stir to break up meat as it browns. Drain off and discard fat. Put meat mixture into large bowl.

Add soup, salt, pepper and ketchup. Stir to mix with meat.

Prepare noodles according to package directions. Drain. Combine with all ingredients in bowl. Pour into casserole dish.

Sprinkle grated cheese over top to cover mixture. Cover dish. Bake at 350 for 45 minutes. Remove cover and continue to bake until cheese is melted and bubbly.

Serves approx. 6 people.



Wednesday, April 26, 2006

Mushroom Potato Chowder

1/2 Cup Chopped Onion
1/4 Cup Butter
2 Tbsp Flour
1 tsp Salt
1/2 tsp Pepper
3 Cup Water
1 lb Fresh Mushrooms, sliced
1 Cup Celery
1 Cup Potatoes, cubed
1/2 Cup Carrots
1 Cup Light Cream
1/4 Cup Parmesan Cheese

In a large kettle, saute onion in butter until tender.
Add flour, salt and pepper. Stir to make a smooth paste.
Gradually add water, stirring constantly. Bring to a boil. Cook and stir for 1 minute.
Add the mushrooms, celery, potatoes, and carrots.
Reduce heat. Cover and simmer for 30 minutes or until tender.
Add cream and Parmesan Cheese.
Heat through.

For our family of 6 we double this recipe. It is positively divine! :)


Saturday, April 01, 2006

Sauces & Dressings

Seafood Cocktail Sauce
Homemade BBQ Sauce
Coleslaw Dressing
Egg Gravy

Tricks of the Trade

Moist & juicy BBQ chicken

Fun Stuff

Kool-Aid Play Dough
Isaac's Ketchup Chip Cheeseburger


Iced Tea
Pond Punch
Strawberry Lemonade

Main Courses

Baked Macaroni & Cheese (with tomato)
Ham, Potato & Onion Casserole
Hamburger Helper Stroganoff
Mom's Chicken Pie
Old-Fashioned Baked Macaroni & Cheese
Pulled Pork Sandwiches
Roast Ham
The BEST Hamburger Casserole

Soups, Stews & Chowders

Chili Con Carne
Cream of Mushroom Soup
Split Pea Soup
Mushroom & Potato Chowder

Salads & Sides

Broccoli & Cucumber Salad
Coleslaw Dressing
Picnic Potato Salad
Roasted Potatoes
Taco Salad


Seafood Cocktail Sauce
Beef Nacho Dip

Breakfast & Breads

Apple Pie Muffins
Berry Bundt Cake
Blueberry Coffee Cake
Boiled Eggs
Cinnamon Rolls
Doughnut Muffins
Lemon Pound Cake Muffins
Rhubarb Muffins
Tea Biscuits
White Bread


Apple Pudding
Banana Cake
Brownie Mix
Chocolate Cake
Chocolate Chip Cookies
Coconut Squares
Deluxe Cheesecake (and ROLOver Cheesecake)
French Cream Custard Filling
Graham Cracker Squares
Grasshopper Brownies
Marble Squares
Peanut Butter Cake
Pound Cake (brown sugar recipe)
Sauced Butterscotch
White Cake