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LivingFood and DrinkPam Collacott cookbook - Buns in the Oven

Pam Collacott cookbook – Buns in the Oven

by Gay Cook

Local cookbook author Pam Collacott and cooking instructor on CTV News at Noon is thrilled to bring about another cookbook called Buns in the Oven. This book follows her other two cookbooks called PamCooks and Pamcooks 2. She has written this new cookbook for young and old and single folks to families with all the sale profits going to the Buns in the Oven program where she has volunteered for 8-years. The program helps women learn about their pregnancy and stay until their child is six months old with free food to take home. The pregnant women find services from cooking and nutrition to food supplements to social support and health education.


Pam’s new cookbook offers practical help and tips for families of all sizes, shapes and stages of life to cook together as a family. Her thanks to many friends and family who have helped her with tips and recipes.

Mexican Lasagna

This recipe is a hit at Buns every time we make it and we make it often! It’s easy to adjust the quantity to suit the size of the crowd. It’s good the next day and leftovers can be frozen – if there is any! Your can replace meat or chicken with reconstituted TVP (Textured Vegetable Protein), a high fibre substitute made from soy flour after soybean oil is extracted*

1 1/2 pounds ground turkey, chicken, or lean beef, or TVP
1 medium onion, chopped
2 cloves garlic, minced
3 1/2 cups extra chunky salsa
Freshly ground pepper
1 container (475 – 500 g) light cottage cheese or light ricotta
1 egg
1/4 cup minced fresh parsley
2 cups shredded Monterey Jack cheese, divided
12 – 15 small whole-grain flour tortillas
1 medium tomato, seeded, diced
Chili powder
Optional toppings; shredded lettuce, chopped green onions,
chopped tomatoes, sliced black olives, guacamole, etc.

  1. If using TVP, pour 1 1/3 cups boiling water over 1 1/2 cups TVP; let stand 5 – 10 minutes; when absorbed it makes 1 pound ground meat. In large skillet, cook ground meat or TVP if using, 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, stir together cottage cheese, egg, parsley and 1 cup of the jack cheese.
  3.  To assemble, lightly grease or spray bottom and sides of 13 X 9-inch baking pan. Cover bottom and sides with a layer of tortillas. Spoon in meat mixture in an even layer. Cover with a layer of tortillas. Top with cottage cheese mixture in an even layer. Sprinkle diced tomato and remaining cheese evenly on top. Sprinkle lightly with chili powder. Cover and refrigerate at this point if desired.
  4.  Bake at 350 degrees F for 30 – 45 minutes, or until hot and bubbly. Let stand 5 minutes before cutting into squares. Let each person garnish with toppings of choice.

Pam’s cookbook is available for $20.

For answers to food related questions, e-mail Answers will appear on Thursdays in the Millstone.




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