Nova Scotia Potluck

From the Publisher
This cookbook is a must have for those of you who love yummy, easy to prepare, and make ahead dishes that will have everyone wanting the recipe ! When putting together Nova Scotia Potluck, folk artist Shelagh Duffett asked her friends for their most popular potluck dishes, the ones that people always ask for and the ones that disappear the fastest. This book is the happy result, a valuable secret weapon to have on hand next time you are asked to "bring something". Some of the recipes are traditional Nova Scotian fare, others are tried and true family recipes and many are just favourites of Shelagh ."I had recipes on pieces of paper, from years of collecting and decided it was time to put them all in one easy to find place!" We are glad she did. This is a terrific collection for those of you who enjoy entertaining and sharing good food with family and friends. There are also samples of Shelagh's delightful paintings scattered throughout the book.

From the Inside Flap
Here are just a few of the 130 recipes you will find inside... Warm Garlic Artichoke Dip Spinach Salad with Maple Dressing Speedy Parmesan Chicken Spicy Asian Style Pasta Luscious Ginger Cake with Ginger Cream Frosting Caramel Upside Down Pear Tart English Toffee Squares Nova Scotia Mile High Biscuits

About the Author
Shelagh Duffett is a Nova Scotia folk artist whose paintings are in private collections all over the world. Her pictures are cheerful and captivating. Whimsical scenes of Nova Scotia, flowers, cats, and fish are just some of the subjects she loves to paint. Sharing tasty meals with friends and family also fuel her creative spirit.

Excerpted from Nova Scotia Potluck by Shelagh Duffett. Copyright © 2004. Reprinted by permission. All rights reserved.
Spicy Asian Style Pasta Salad This can be a side dish or add some cooked chicken or shrimp to turn it into the main fare! It is a terrific dish to take to any potluck dinner! People love it. 1 lb. linguine, broken in half or rotini 4 Tbsp. oriental sesame oil 3 Tbsp. honey 3 Tbsp. soya sauce 3 Tbsp. balsamic vinegar 1/4 tsp. cayenne pepper 3 red or green peppers,seeded, thinly sliced 3 cups snow peas 1 red onion, thinly sliced or chopped green onions 3/4 cup honey roasted peanuts, coarsely chopped or cashews,pecans or almonds 1/2 cup fresh basil or cilantro, chopped 1. Cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to a large bowl. 2. Whisk 3 tablespoons of sesame oil, honey, soya sauce, vinegar and cayenne pepper in a small bowl to blend. Season with salt. 3. Mix half of dressing into pasta. 4. Heat remaining 1 Tbsp. of sesame oil in a heavy pot over medium high heat. add bell peppers, peas and onion and saute until just starting to wilt, about 2 minutes. 5. Add vegetables to pasta. Mix in nuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately. Delicious! Serves 6.


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