Wayne Gretzky’s Chili

Source: The Parkdale Potluck Cookbook
Date tried: April 3, 2018
Yield: 6-8 servings
Time needed: 1 hour

If you are a hockey fan, Wayne Gretzky needs no introduction. The contributor tells us her mother received this recipe from him in the late 1980s. I’m fine with the pineapple, but not so much with the baked beans.

Wayne Gretzky’s Chili

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Imam Bayildi

Source: The Parkdale Potluck Cookbook
Date tried: March 2, 2018
Yield: 2 servings
Time needed: about 1 hour

Translated from Turkish, the name of this recipe is “The Imam Fainted”. I will leave you to decide why.
Although I had purchased some jasmine rice to accompany this dish, I did not get time to make it. Since I found the filling a bit acidy, it was a serious omission. My daughter did not care for the eggplant but suggested a long, Asian eggplant might give better results.

Imam Bayildi

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Secret Sandwich

Source: The Parkdale Potluck Cookbook
Date tried: February 21, 2014
Yield: 1 serving
Time needed: 10 minutes or less

The contributor of this recipe remembers his father making it for lunch.  He claimed it was an old family secret.  The combination looks strange, but the contributor says it is one of those things you just have to try to understand it.

After messing this up the first time round, I now know that an important part of the secret is to use raisin bread, as stated.

Secret Sandwich

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Grilled Fish and Coconut Rice

Source: The Parkdale Potluck Cookbook
Made: January 27, 2014
Yield: 6 servings
Time to make: 30-40 minutes

This is a simple recipe and can be easily made in the time it takes to cook the rice.  Note that the rice is cooked in two stages: with water and then with coconut milk.

Grilled Fish and Coconut Rice

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Coo’s Lunch

Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes

Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes.  Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg.  And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.

The recipe is subtitled “Shepherd’s Pie” but it is not baked.  It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.

Coo’s Lunch

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