Pam Collacott Cooks on CTV News at Noon

Box 152  North Gower, Ontario,   Canada    K0A 2T0

E-mail: pam@pamcooks.com  Website: www.pamcooks.com




Leanne and Pam’s Final Show 


November 1, 2016



ONION CHEESE BITES                          Makes 2 dozen pieces.


3/4 cup grated Parmesan cheese

1/2 cup minced green onion

1/2 cup light mayonnaise


Pepper, to taste

1 baguette, cut into 24 slices, 3/4-inch thick


Mix first 5 ingredients well. Spread about 1 1/2 teaspoons of mixture on each baguette slice.

Place on baking sheet.

Broil 3 to 5 minutes, or until puffed and bubbly. Serve hot.





3 cups each: thinly sliced fennel, radicchio and arugula or baby spinach leaves




1/4 cup extra virgin olive oil

1 tablespoon each: fresh lemon juice and white wine vinegar

Salt and pepper to taste


1. Mix salad ingredients together in salad bowl. Cover and refrigerate until serving time.


2. In small jar with tight fitting lid, shake vinaigrette ingredients together. Taste and adjust

seasonings. (Or substitute your favourite oil and vinegar dressing.)


3. At serving time, pour vinaigrette over salad; toss until well mixed.





1 avocado, peeled, chopped

1 cup grape tomatoes, halved

Your favourite oil and vinegar salad dressing


Prepare as close to serving time as possible. Gently toss all ingredients together and season

to taste with freshly ground pepper.



APPLE “CRAN-PEAR-Y” CHUTNEY                            Makes about 6 cups.

1 orange and 1 lemon, peeled, seeded, finely chopped

1 cup cranberry vinegar

1 cup apple cider vinegar (use 2 cups cider vinegar if cranberry vinegar unavailable)

2 1/2 cups firmly packed brown sugar

2 cups raisins

1 cup fresh or frozen cranberries

1 cup chopped onion

1/2 cup chopped crystallized ginger

1/4 cup dried cranberries

1 large clove garlic, minced

2 tablespoons minced fresh ginger

1 1/2 teaspoons salt

1 teaspoon chili powder

Dash ground cloves and cayenne pepper

2 apples, peeled cored, chopped

2 pears, peeled, cored, chopped


1. Place all ingredients except apples and pears in large heavy saucepan. Cook over

high heat, stirring often, until mixture comes to a boil. Turn heat to low; simmer for 1/2 hour,

stirring occasionally.


2. Add apples and pears. Adjust burner temperature so that mixture boils gently. Cook

for 1/2 hour more, or until chutney is thick and syrupy.


3. Spoon into 6 or 7 hot sterilized 1-cup canning jars. Wipe the rims of the jars. Seal with

new 2-piece canning lids that have been boiled for 5 minutes. Add rings, tightening only until

light resistance is felt: fingertip tight.


4. Bring preserving kettle of water to boil. Place filled jars in kettle so that water covers jars

by 1 inch. When water returns to boil, set timer for 10 minutes.  Boil on high heat for 10 minutes.

Remove jars. As they cool, you will hear each jar lid pop as it seals. If this does not happen

and inner lids do not vacuum seal, you must remove lids, wipe rims clean and re-process.


5. Label jars and store in a cool dark place for 4 weeks before using. Refrigerate jars after they

are opened.



MEXICAN LASAGNA                                          Serves 8 to 10.


1 ½  pounds ground turkey, chicken or lean ground beef, crumbled

2 large bell peppers, chopped

1 large onion, chopped

2 cloves garlic, minced

4 cups extra chunky salsa

Freshly ground pepper, hot sauce, to taste

6 ounces each: old cheddar and Monterey Jack cheese, grated

8 to 12 small flour tortillas

1 large tomato, diced

Chili powder and ground cumin

Optional toppings: Shredded lettuce, chopped green onions, sliced black olives, guacamole,

sour cream, salsa, chopped cilantro, etc.


1. In large skillet, cook ground meat, peppers, onion and garlic over medium heat until meat is

no longer pink. Stir in salsa. Heat to boiling. Season lightly with pepper.


2. In medium bowl, combine both cheeses with a sprinkling of chili powder and cumin.


3. To assemble, lightly grease or spray the bottom and sides of a 13 x 9-inch baking pan. Cover

bottom and sides with a layer of tortillas. Spoon in half of the meat mixture in an even layer. Cover

with one third of the cheese, then a layer of tortillas. Top with remaining meat mixture and remaining

 cheese. Sprinkle diced tomatoes evenly on top. Sprinkle lightly with chili powder. Cover and

refrigerate at this point if desired.

(Can be frozen at this point. Defrost completely in refrigerator before baking.)


4. Bake at 350°F for 45 to 55 minutes, or until hot and bubbly. Let stand 5 minutes before

cutting into squares. Let each person garnish with the toppings of their choice.


Mexican Lasagne For Two: Use 1/3 of the ingredient amounts above. Assemble Lasagne in a

4 to 6-cup casserole or 7-inch pie plate. Bake at 350°F for 35 to 45 min or until hot and bubbly.





1 one-rib prime rib roast, about 1 1/2 pounds                      Dijon mustard

Freshly ground pepper


1.  Look for a 1-rib roast, or ask your butcher to cut it for you. It will probably be about

1 1/2 pounds and 1 1/2 inches thick. Wrap roast and place in freezer until frozen.


2. Coat surface of still frozen roast with mustard; sprinkle with pepper. Place roast upright in

roasting pan. Roast at 325 F (160 C) for about 1 1/2 hours or until meat thermometer registers

140 F (60 C) for rare. If roast is slightly larger, it will take longer to cook. Plan on 2 hours for a

2 pound roast. From this roast, you should have one main meal, enough leftovers for hot and

cold sandwiches for a day or two, and a pot of soup if you make stock from the bone.



OATMEAL MOLASSES BREAD                         Makes one 1 ½-pound loaf


1 cup lukewarm water

¼ cup molasses

2 tablespoons vegetable oil or melted butter

½ cup quick oats                                                                                                        

2 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon sugar                                                                                                     

1 teaspoon salt

2 teaspoons bread machine or 50% faster quick-rise yeast


1. Measure ingredients into breadmaker pan in order given or in order recommended for your

breadmaker. To bake in breadmaker, choose Whole Grain setting, then press Start. As soon as

bread is baked, remove from pan and cool on rack.


To bake in regular oven, choose Dough setting; press Start. At end of cycle, remove dough

from pan. On lightly floured surface, knead several times to punch dough down. Shape into loaf.

Place in greased loaf pan. Brush top lightly with vegetable oil. Cover and let rise in warm place

for ½ hour, or until doubled. Bake in preheated 350 F (180 C) oven for 45 to 50 minutes, or

until top is brown and bottom sounds hollow when tapped. For extra crisp crust, remove loaf

from pan and place on rack in oven for 5 minutes more. Cool on rack.



OLD FASHIONED MASHED POTATO ROLLS                     Makes about 2 dozen


½ cup cooked mashed potatoes (see note)                 4 cups all-purpose or white bread flour

1 1/4 cups warm water                                              1/3 cup sugar

3 tablespoons skim milk powder                                1 teaspoon salt

1/4 cup shortening                                                      2 teaspoons bread machine* yeast

1 egg, lightly beaten                                                       * or 50% faster quick-rise yeast


Note: this amount of cooked mashed potatoes can be replaced by 1/3 cup instant mashed

potato flakes and 1/3 cup warm water.


1. Measure ingredients into bread machine pan in order given (1st column then second column)

or in order suggested by your manufacturer. Set breadmaker to Dough setting. Press start.


2. When cycle is completed, remove dough from bread pan; place on floured surface and

knead several times. Divide dough into 4 equal balls. Divide each ball into 6 pieces.


3. Divide each of the 24 pieces into 3; roll into balls with your lightly floured hands. Place

3 balls of dough into each section of two greased muffin pans. If desired, brush with melted

butter or vegetable oil. Cover pans with clean tea towel and let stand to rise in a warm place

for ½ to 3/4 hour, or until rolls have doubled in size.


4. Bake in preheated 400 F oven for 10 to 12 minutes, or until lightly browned. Serve warm. 



HERBED OATMEAL POTATO BREAD                                      Makes 1 loaf


1/2 cup mashed potato                                                2 cups white bread flour

1 large egg                                                                  1/2 cup whole wheat bread flour

1/4 cup vegetable oil                                                   1/2 cup quick cooking oats

3/4 cup water                                                              1 teaspoon salt

1 teaspoon dried herbs: oregano, rosemary,               1 tablespoon sugar basil or thyme                 

                                                                                    1 ½  teaspoons bread machine yeast


1.Measure ingredients into bread machine pan in order given. Use whole grain setting if you

are baking the loaf in the bread machine, or dough setting if you are going to shape the loaf



2.If using dough setting, remove dough at end of cycle. Knead several times on a lightly floured

surface, then shape into a large round. Set in place on a lightly greased or parchment-lined baking

sheet sprinkled lightly with cornmeal. Brush bread with vegetable oil and cut several slashes

on top with serrated knife. Cover with clean towel and let rise in a warm place for 30 to

40 minutes, or until doubled in bulk.


3.Bake in preheated 350 F oven for 30 to 40 minutes, or until top is brown and bottom

sounds hollow when tapped. Cool on a rack.





This creamy comfort food soup, made by my daughter Amy Kerluke, can be made in any quantity.

Just be sure to add only enough stock to cover vegetables during cooking and the consistency will

be nice and thick. Adjust amounts of cheese and seasonings to taste to quantity prepared. Add

curry powder to taste for an interesting change.


Peel and slice 4 medium potatoes and 2 large carrots. Place in saucepan with 1 or 2 peeled

cloves of raw or roasted garlic and a dash of salt and pepper. Add enough chicken stock to

just cover vegetables. Cover pot; simmer mixture gently until all vegetables are very soft.


Puree vegetables using hand blender, food processor or blender or mash with potato masher.

Add milk or more stock to desired consistency.


Add shredded old cheddar cheese (about 3/4 cup) to taste, stirring until cheese melts.

Taste and adjust seasonings and serve hot.





1 cup whipping cream

1/4 cup maple syrup


Whip together whipping cream and maple syrup. Spoon over pumpkin pie or tarts just before

serving. Also delicious on warm gingerbread.





12 unbaked tart shells, homemade or purchased


1 egg                                                                                                                                                  

1/2 cup evaporated milk (skim or 2%) , or light cream         

3/4 cup cooked pumpkin purée                                                          

2/3 cup packed brown sugar                                                                          

1/2 teaspoon cinnamon                                                                                                                      

1/4 teaspoon each: salt, ginger and nutmeg

Pinch of ground cloves


1. In medium bowl whisk together all filling ingredients. Fill tart shells.


2. Bake in preheated 400 F oven for 20 to 25 minutes, or until filling is set and

pastry is golden.


Refrigerate overnight to allow flavour to mellow. Top each tart with a dollop of

Maple Whipped Cream or sugar sweetened whipped cream just before serving.



FRUIT-FULL ORANGE BRAN MUFFINS                      Makes 12 muffins.


1 large seedless orange, washed, chopped                            

2 eggs                                                                                                                                                 

1/4 cup vegetable oil                                                                                                  

1/2 cup milk                                                                                                                           

2/3 cup dark brown sugar                                                                              

1 1/2 cups natural bran                                                                                   

1 cup all-purpose flour                                                                                   

2 teaspoons baking powder

1/2 teaspoon baking soda, Dash salt 

1 cup of your favourite dried fruit (or combination):apricots, cranberries, raisins, cherries,

dates, blueberries, etc. Substitute chopped nuts for some of the fruit if desired.


1. In food processor process orange including skin, until very finely chopped. Add eggs, oil,

milk, and sugar; process until well mixed.


2. In medium bowl stir together bran, flour, baking powder, baking soda and salt. Add

orange mixture to flour mixture; stir until just mixed. Stir in dried fruit.


3. Fill 12 lightly greased or paper-lined muffin cups with batter. Bake in preheated

400°F oven for 18 to 20 minutes, or until muffins are firm to the touch on top and

nicely browned.





Measure into large bowl in order given:


4 medium apples, peeled, chopped                                                                

2 eggs                                                                                                             

1/4 cup vegetable oil

1 cup all-purpose flour

3/4 cup sugar

1 rounded teaspoon baking soda

1 teaspoon each: cinnamon and vanilla                                             

1/4 teaspoon salt                                                                                                        

2/3 cup chopped nuts (optional)


Stir until well mixed; but do not beat. Spoon into lightly greased 9-inch square or

round pan. Bake at 350 F for 35 minutes, or until toothpick inserted into cake comes

out clean. Serve warm. Freezes well.


COWBOY COOKIES                        Makes about 5 dozen 2-inch cookies.


1 cup butter or shortening

1 cup each: white and brown sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 cups rolled oats

1 cup chocolate chips

½ cup each: chopped nuts and raisins or dried cranberries


1.In large bowl, cream together butter and both sugars until fluffy. Beat in eggs one at

a time. Stir in vanilla.


2.In medium bowl stir together flour, baking soda, baking powder and salt. Add to

butter mixture along with oats and chocolate chips. Stir until well mixed. Stir in raisins

and nuts.


3.Drop mounded teaspoonfuls of dough onto lightly greased or parchment-lined baking

sheets baking sheets. Bake in preheated 350F oven for 12 to 15 minutes or until golden

brown. Cool on rack. These freeze well.



GINGER PEAR UPSIDE-DOWN CAKE                         6 to 8 servings


2 tablespoons melted butter

1/4 cup brown sugar

1 large ripe pear, peeled, cored, thinly sliced

1/4 cup slivered candied ginger

1 1/4 cups all-purpose flour (or substitute gluten-free baking mix)

1 teaspoon baking soda

1/2 teaspoon each: ground ginger and cinnamon

1/8 teaspoon each: nutmeg, cloves and salt

1/4 cup shortening or butter

1/2 cup granulated sugar

1/2 cup molasses

1/3 cup boiling water

1 egg


1. Butter an 8-inch round or square baking pan. Add melted butter and brown sugar; stir

to mix. Spread evenly in pan. Arrange pear slices on butter mixture. Sprinkle candied

ginger over pear slices.


2. In small bowl stir together flour, soda, spices and salt. In large bowl cream together

shortening and granulated sugar. Stir in molasses. Add flour mixture and boiling water

alternately to molasses mixture; mix well. Stir in egg.


3. Pour batter into prepared pan, being careful not to move pear slices.. Bake in

preheated 350 F oven for 25 to 35 minutes, or until toothpick inserted near centre of

cake comes out clean. Let stand in pan for 5 minutes, then loosen edges with a knife

and carefully invert cake onto serving platter. Serve warm with sweetened whipped

cream or vanilla frozen yogurt or ice cream.



BIG BATCH BROWNIES                         Makes about 4 dozen pieces


1 1/2 cups all purpose flour                                         2 teaspoons vanilla

2 cups sugar                                                               1/4 cup cold water

1 teaspoon salt                                                           1/2 cup any or several of the following:

½ cup cocoa                                                                chopped walnuts or pecans, ground hazelnuts,

1 teaspoon baking powder                                           dried cherries, semi-sweet, white chocolate or

1 cup canola oil                                                            peanut butter chips, dried cranberries, raisins,

4 eggs                                                                          etc..


1. Place flour, sugar, salt, cocoa and baking powder in mixer bowl. Stir to mix. Add

vegetable oil; mix. Add eggs, then vanilla then water, mixing well after each addition. S

tir in remaining ingredients.


2. Pour batter into lightly greased 13 x 9-inch baking pan. Smooth top. Bake in preheated

350 F oven for 30 to 40 minutes, or until toothpick inserted into centre of brownies comes

out clean. Add frosting if desired.




1/2 cup soft butter                                                         1 teaspoon vanilla

1 1/3 cups icing sugar                                                    2 tablespoons hot milk


Place butter, icing sugar and cocoa in food processor work bowl; process until well mixed.

Add vanilla.

In small bowl, dissolve coffee powder in hot milk. Add to food processor; process until smooth

amd creamy. Spread on cooled brownies.





1. Prepare and roast the turkey as you usually do, with or without stuffing. While turkey cooks,

cook potatoes with garlic cloves, then mash with sour cream, cream cheese, and pepper (this

recipe is in PamCooks 2 on page 88. Or use your own favourite make-ahead mashed potato

casserole recipe.) Be sure to save potato cooking water to make the turkey gravy. When the

turkey is fully cooked, remove from oven and let stand at least 20 minutes before slicing.


2. Transfer whole turkey to cutting board for slicing. Remove stuffing and place in microwave-safe

or ovenproof dish, Cover and refrigerate. Pour pan juices into large measuring cup or bowl; remove

and discard fat. Pour some of the pan juices onto the bottom of a 13 x 9-inch baking dish - enough

to cover bottom. Use 2 dishes if turkey is large. Set a cake cooling rack in baking dish or dishes.

Cover with a sheet of aluminium foil. Poke holes all over the foil.


3. Transfer remaining pan juices back to roasting pan and make gravy using potato-cooking water.

Transfer gravy to storage container; cover and refrigerate.


4. Slice turkey, separating white and dark meat if desired. Layer slices in prepared baking

dish - do not place more than 1 ½ inches of sliced turkey in each dish. Cover tightly with

foil and refrigerate. Be sure to save and refrigerate or freeze carcass to make stock.


5. One hour before dinner time: preheat oven to 300 degrees F. Place pans of turkey

(still covered tightly with foil) in oven and heat for 30 to 45 minutes, or until heated through.

Check turkey after ½ hour to avoid overheating. When turkey feels hot to the touch, lower

oven temperature to 200 degrees F to keep warm until serving time.


6. Potatoes and stuffing can either be reheated in oven with the turkey or in the microwave.

Reheat gravy in pot on stove until just boiling.