News and Articles from the NBWI
Tender chunks of meat in a rich gravy topped with pillowy dumplings can turn any kitchen into a paradise, especially on a cold winter day.
Frances Firth, who submitted this recipe, says, "I make these with my grandson after school and we have fun and they are very good for a snack, and they are also good with friends when they visit." Photo by Daniel Schludi on Unsplash 3/4 cup warm water1 pkg quick rise...
Perfect for kiddies and kids-at-heart, these no-bake cookies come together quickly. And get eaten just as fast! 4 oz semisweet chocolate1/3 cup sour cream1 cup chocolate cookie crumbs (Oreos are too dark)Extra crumbs for coatingSliced almonds, silver balls, string...
This recipe for slow-roasted spareribs comes to us from the 1978 New Brunswick Women's Institute Cook Book. As ever, if you try one of our recipes, let us know in the comments how it turns out! 4 lbs pork spareribs1 cup sliced onions1 cup catsup1 cup water1/4 cup...
A little sweet, a little savoury! Pineapple Cheese Bread is delicious served simply – warm with butter alongside your morning coffee.
This recipe says to brown in a slow oven. To do this, turn the heat down to 300 or 325 and bake ’til the peaks of the meringue are a golden brown.
Come spend a day of friendship and fun while preparing fidget quilts for our New Horizon for Seniors Project. Lunch is included!
Traditionally, Scotch broth is made with a neck of mutton cooked with the vegetables, barley, and dried peas but you may also find it at your local grocer.
This is a mild chili recipe but you can spice it up with your favourite hot sauce. Or kick the heat up a notch by adding a hot pepper or two!
This recipe for Soya Chicken Casserole originally appeared in the NBWI Cookbook printed in 1978. It serves four and you’ll be fighting over the leftovers!
Everyone’s favourite appy looks fancy but they’re so easy to make! You can also dust them with a little smoked paprika for added pizzazz.
How do you like your butter tarts? Currants or no currants? Or do you prefer raisins? Or are you in the party that prefers a good pecan mixture?