Makes 4 dozen

1/2 cup Crab

1 pkg (8 oz) Cream Cheese (room temperature)

2 Green onion chopped

salt to taste

Wonton wrappers

Vegetable oil for frying

Mix the cream cheese and crab until well blended, add the green onions and salt. Mix all ingredients together.

Spoon 1 tsp of mixture in the centre of the wonton wrapper. Moisten the edges fold over and press the edges together to seal.

Heat oil in frying pan. Fry the crab wontons until golden brown on both sides. Remove and drain on paper towels.

Serve warm with your choice of dipping sauce.

Can also be made in advance and stored in the refrigerator, bake in the oven at 350 F for 15 minutes.

Here is a great all in one meal. It combines all of our favourites and it is a nice warm and spicy welcome when the temperatures starts to dip in the fall and winter months.

Ingredients:

1.5 lbs ground beef

1 Tbsp vegetable oil

1 cup chopped red peppers

1 medium onion chopped

1 clove of garlic minced

4 tsp chili powder

2 tsp cumin powder

1 can (19 oz /540 ml) red kidney beans (drained and rinsed)

1 can (14 oz /398 ml) black beans (drained and rinsed)

1 can (680 ml) tomato sauce

2 tbsp tomato paste

Directions:

In large pot heat oil, fry garlic and onions for a few minutes, add green peppers and saute mixture on medium heat until tender.

Add the chili powder and cumin, stirring in thoroughly.

Add ground beef, fry until lightly browned.

Add drain and rinsed beans, tomato sauce and paste, bring to a boil and reduce heat, cover and simmer for about 20 minutes.

Cornbread topping:

3/4 cup all-purpose flour

2 1/2 tsp baking powder

1 Tbsp sugar

3/4 tsp salt

1 1/4 cup cornmeal

1 egg

3 Tbsp melted butter

1 cup milk

1 jalapeno pepper chopped (remove seeds if you prefer it less hot).

Sift together flour, baking powder, sugar and salt. Add cornmeal and stir in the chopped jalapeno peppers.

In a separate bowl beat egg, add butter and milk, continue to beat until well blended.

Pour the liquid into the dry ingredients. Combine with a few rapid strokes.

Assembly:

Pour the chili in a large casserole dish, top with the cornmeal batter spread evenly.

Bake in 425 F preheated oven for 20 -25 minutes.

Ingredients:

1 cup flour (all-purpose)

3 Tbsp granulated sugar

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup cider (I used No Boats on Sunday)

1 egg

2 Tbsp unsalted butter

1 Tbsp melted butter (for baking pan)

Instructions:

Preheat oven to 375 degrees. Place one large or 3 small cast iron skillets in the oven to heat while preparing the pancake batter.

Blend or sift flour, sugar, baking powder and salt in a bowl. Whisk together cider, egg and 2 Tbsp melted butter in a separate bowl. Add the liquid mixture into flour mixture, mix until combined.

Remove skillet from the oven, add the rest 1 Tbsp of melted butter in the large or divide into the smaller pans and spread to coat the pans. Pour the batter into the pan and place back in the oven. Bake for 20-25 minutes.

Topping:

Baked apples with maple syrup and whipped cream.