Buttermilk Pancakes  
1 cup (250 ml) cake flour or all-purpose flour  
1 tsp (5 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 egg, lightly beaten
1 cup (250 ml) buttermilk
2 Tbsp (30 ml) melted butter

Sift the dry ingredients together into a mixing bowl. Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy. Drop batter onto a hot griddle and cook until the bubbles on top have burst, forming small craters. Flip and cook until golden brown. Makes about ten 4-inch (10 cm) pancakes, to serve 4.

Reproduced by permission of Worldwide Recipes.

2 Tbsp (30 ml) vegetable oil
1 1/2 lbs (675 g) pork loin cut into 1-inch (2 cm) cubes
Salt and freshly ground pepper to taste
2 stalks celery, sliced diagonally
2 medium onion, coarsely chopped
2 green bell peppers (capsicums), cored, seeded, and coarsely chopped
2 Tbsp (30 ml) cornstarch (cornflour) mixed with 1/4 cup (60 ml) cold water
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) ketchup
2 Tbsp (30 ml) cider vinegar
1 can (8 oz, 225 g) pineapple chunks with its syrup

Heat the oil in a skillet over moderate heat and saute the pork until brown on all sides. Transfer to a greased baking dish. In the same skillet, saute the vegetables until tender but not brown, about 5 minutes. Transfer to the baking dish. Add the remaining ingredients to the skillet and cook, stirring constantly, until the sauce thickens. Pour over the meat and vegetables and mix well. Bake uncovered in a preheated 350F (180C) oven for 45 minutes. Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

2 Tbsp (30 ml) butter
4-5 bananas, peeled and thickly sliced
4 eggs
2 cups (500 ml) half-and-half or heavy cream
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) dark rum (optional)
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
1/2 lb (225 g) egg bread, brioche, or white bread, sliced
1/4 cup (60 ml) raisins
Rum sauce (optional)
Vanilla ice cream (optional)

Heat the butter in a skillet over moderate heat and saute the bananas until lightly browned, about 3 minutes. Set aside. Whisk together the eggs, half-and-half, brown sugar, optional rum, vanilla, and cinnamon in a mixing bowl. Layer one-third of the bread slices in a greased 9x5-inch (23x12 cm) baking dish, top with half the bananas and raisins, and pour one-third of the egg mixture over all. Repeat with another layer of bread, bananas, raisins, and egg mixture, and finish with a final layer of bread and egg mixture. Bake in a preheated 350F (180C) oven until firm to the touch, 30 to 40 minutes. Serve warm, chilled, or at room temperature, topped with rum sauce and/or vanilla ice cream if desired. Serves 6 to 8.
Reproduced by permission of Worldwide Recipes.

6 cups (1.5 L) whole strawberries, hulled
6 cups (1.5 L) sugar
3 to 4 Tbs (45 to 60 ml) lemon juice
Place the strawberries in a colander and immerse it in enough boiling water to cover the strawberries. Let them remain immersed for 1 minute. (This makes them better able to absorb the sugar.) Drain the strawberries thoroughly. Place the berries in a 6 to 8 quart (6 to 8 L) kettle and add half the sugar and the lemon juice. Bring to a rolling boil (a boil that cannot be stirred down) and boil for 3 minutes. Remove from the heat and skim any foam off the surface. Add the remaining sugar and boil another 3 minutes. Remove from the heat and skim. Allow to stand overnight, pushing the berries down into the syrup occasionally. The berries should absorb some of the syrup and become plump. If the syrup is too runny due to strawberries with a high water content, boil them again for 1 minute. After the strawberries have cooled store them in hot sterilized jars. Makes about 6 cups (1.5 L) of preserves.

Reproduced by permission of Worldwide Recipes.

2-4 cloves garlic, finely chopped
1/4 cup (60 ml) soy sauce
2 Tbsp (30 ml) fresh lime or lemon juice
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
1/2 tsp (2 ml) hot red pepper flakes, or to taste (optional)
2 lbs (900) chicken wings

Whisk all the ingredients except the chicken wings together in a large bowl. Add the chicken wings and toss to coat. Refrigerate for 4 to 6 hours, or overnight, tossing the wings occasionally. Grill over hot coals or under a preheated broiler, turning 2 or 3 times, until no longer pink at the bone, about 10 to 12 minutes. Serves 4 to 6.                                              
Reproduced by permission of Worldwide Recipes.

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