Helen Breau
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The following are quick and easy recipes for several tasy morsals supplid to The Citizen on a weekly basis:




1 cup graham cracker crumbs,

2 tablespoons melted butter,

2 tablespoons Diet brown sugar.

Mix and press in a 9 x 13 pan.


1 Weight-Watchers instant vanilla pudding,

500 grams plain yogurt,

1 (19-ounce) tin crushed pineapple, drained.

Combine and spread over crumb bottom. Place in fridge to set.

Top with Dream Whip.

This can be frozen.


1 pound fresh haddock fillets

1 onion, diced or grated

1 teaspoon salt

2 cups milk

2 cups potatoes, diced

1 1/2 cups boiling water

pinch of pepper

1 1/2 teaspoon butter

Cook potatoes and onions in water with salt.

Simmer about 15 minutes, add fillets which are cut in bite size pieces.

Simmer gently until fish flakes about 10 minutes longer, add milk and pepper.

Reheat until hot, do not boil.

To give more flavour to chowder, add a large piece of dulse with fillets in pot which can be removed before serving if you desire.

(Dulse is optional.)

Add butter before serving.


1 package onion soup

1 cup milk,

2 slices bread crumbs,

6 or 8 slices bacon,

1 1/2 pounds ground beef,

1 tablespoon finely chopped parlsey (optional).

Place soup mix in large bowl, stir in milk, and bread crumbs.

Mix well, let stand for 10 minutes.

Add meats and parsley.

Mix well and place in ungreased baking dish or pie plate.

Bake at 325 degrees for 30 minutes.

Place bacon strips on top and bake until cooked about 30 minutes more.

Submitted by Helen Breau

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