We've just added 8 new tasty recipes (December 2008) using Money's products for your enjoyment. Bon Appetite! Go ahead, try one of these delicious recipes tonight!

Warm dressing is best served on sturdy crisp greens such as romaine, mustard greens and radicchio. We've suggested cooked beef strips or ham as an option. But also consider grilled sliced chicken breast or flank steak for heartier appetites.

PREPARATION TIME: 15 minutes/ COOKING TIME: 5 minutes
SERVES: 4 to 6

Dressing:

• tbsp. (25 mL) olive oil
• 10 oz. (284 mL) can Money's Mushrooms Sliced, drained
• ½ small onion, minced
• 1 clove garlic, minced
• 3 tbsp. (45 mL) red wine vinegar
• ½ cup (125 mL) beef or vegetable stock
• 2 firm ripe tomatoes, diced
• 1 tbsp. (15 mL) minced fresh parsley
• ½ tsp. (2 mL) dried oregano leaves
• ½ tsp. (2 mL) brown sugar
• Salt and freshly ground black pepper

Salad:

• 1 tbsp. (15 mL) olive oil
• ½ lb. (250 g) fresh asparagus spears, trimmed
• 6 cups (1.5 L) assorted crisp salad greens such as romaine, mustard greens and radicchio
• ¼ lb. (125 g) cooked roast beef or smoked ham, cut into julienne strips (optional)
• ¼ cup (50 mL) crumbled feta

1. Heat 1 tablespoon (15 mL) oil in a heavy saucepan. Add sliced mushrooms and sauté over medium heat until golden tinged. Add onion and garlic and sauté until onion is soft.
2. Add red wine vinegar and stir until foaming subsides. Add remaining dressing ingredients and bring to a boil to dissolve sugar. Remove from the heat, cover and keep warm.
3. Add another tablespoon (15 mL) oil to heavy saucepan and heat. Add trimmed asparagus spears and stir fry just until crisp and hot. Remove and set aside.
4. Wash and pat dry greens. Place in a large salad bowl. Scatter with asparagus spears, strips of beef or ham, if using, and crumbled feta. Serve with warm dressing on the side.

There's nothing quite so heart warming as a homemade deep dish pie. The wonderful aroma for family and guests makes this dish a star attraction every single time.

PREPARATION TIME: 35 minutes/ COOKING TIME: 25 minutes
BAKING TIME: 45 minutes
SERVES: 6

• ¼ cup (50 mL) all purpose flour
• ½ tsp.(2 mL) summer savory
• ¼ tsp. (1 mL) each of salt and freshly ground black pepper
• 2 tbsp. (25 mL) canola oil
• 3 boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1½ cups (375 mL) chicken stock
• 2 large carrots, peeled and coarsely chopped
• 10 oz. (284 mL) can Money's Mushrooms, Whole, drained
• 1 cup (250 mL) peas, fresh or frozen and thawed
• ¼ cup (50 mL) whipping cream
• 1 tsp. (5 mL) dried dill weed or 1 tbsp. (15 mL) fresh chopped dill
• 397g pkg. frozen puff pastry, thawed
• 1 egg, whisked

1. Combine flour and seasonings in a shallow bowl. Stir to blend. Cut chicken into 2 inch (5 cm) cubes and roll in flour mixture to coat. Reserve any remaining flour mixture.
2. Heat oil in a deep, heavy saucepan. Add several cubes of chicken and sauté until golden. Be careful not to crowd the pan. Remove to a separate dish and repeat until all chicken is browned.
3. Add a little more oil to pan if needed and stir in onion and garlic. Sauté until onion is softened. Sprinkle reserved flour mixture over top and stir until crumbly. Gradually stir in chicken stock, a quarter cup (50 mL) at a time until blended.
4. Add carrots and continue to simmer until slightly thickened, about 10 minutes. Add mushrooms, peas, cooked chicken, cream and dill. Gently stir together until evenly distributed.
5. Preheat oven to 350F (180C). Transfer chicken mixture to a 2L casserole dish. Set aside.
6. On a lightly floured surface, roll puff pastry out to form a circle slightly larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top. Trim and crimp the edges around the rim to seal. Cut slits in the pastry to release the steam.
7. Place casserole dish on a rimmed baking sheet to catch any drips. Bake in the centre of the preheated oven for about 40 to 45 minutes or until pastry is golden and no longer doughy and casserole is bubbling.
8. Remove and let rest for 5 minutes before serving.

Take your burger to a delicious new level with juicy buffalo smothered in a rich and savory Mushroom Barbecue Sauce.

PREPARATION TIME: 20 minutes/ COOKING TIME: 20 minutes
SERVES: 6

Burgers:

• 1 egg
• ¼ cup (50 mL) bread crumbs
• 1 tsp. (5 mL) salt
• ½ tsp. (2 mL) freshly ground black pepper
• 1 lb. (500 g) lean ground buffalo
• ½ lb. (250 g) ground pork
• 1 small onion, grated

Barbecue Mushroom Sauce:

• 1 tbsp. (15 mL) canola oil
• 10 oz. (284 mL) can Money's Mushrooms, Sliced, drained
• 1 small onion, minced
• 1 garlic clove, minced
• 1½ cup (375 mL) prepared barbecue sauce*
• 1 tsp. (5 mL) dried thyme leaves
• Pinch of hot pepper flakes

1. Combine egg, bread crumbs and seasonings in a bowl. Stir to blend. Add ground buffalo, pork and onion and work in using your hands until ingredients are evenly mixed. Separate into 6 even-sized patties and work each patty with your hands until nice and even shaped. Cover and refrigerate.
2. To make Barbecue Mushroom Sauce, heat oil in a heavy saucepan. Add mushrooms, minced onion, and garlic and sauté until sliced mushrooms are golden tinged. Stir in prepared barbecue sauce and seasonings and heat through. Set aside to cool.
3. To cook burgers, preheat barbecue grill. Place patties on greased grill over medium high heat. Close lid and grill for 7 minutes. Flip with spatula and continue to grill until no longer pink in the centre.
4. Serve patties on leafy lettuce lined buns with Barbecue Mushroom Sauce spooned over top.

*Prepared barbecue sauces are available in a variety of brands and flavours. For this recipe, select your preferred brand. Add a little extra zip with a minced chipotle pepper or some smoke flavouring.

Oven baked rice and steamed asparagus or broccoli spears will round out this delicious meal in a second!

PREPARATION TIME: 20 minutes/ COOKING TIME: 20 minutes
SERVES: 6

• 1 tbsp. (15 mL) butter
• 10 oz. (284 mL) Money's Mushrooms, Sliced, drained
• 1 large onion, very finely minced
• 2 tbsp. (25 mL) curry paste
• 398 mL can light coconut milk, or 1½ cups (375 mL) whipping cream
  
• 6 boneless pork loin chops, trimmed
• Salt and freshly ground black pepper
• 1 tbsp. (15 mL) canola oil

1. Melt butter in a heavy saucepan. Add mushrooms and onion and sauté over medium heat until mushrooms are golden and onion is soft. Stir in curry paste to blend. Add coconut milk or cream and stir in to blend. Cover and simmer until slightly thickened.
2. Lightly season chops with salt and pepper.
3. Heat oil in a heavy frying pan and cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains in the centre.
4. Transfer chops to a platter or individual plates and spoon curried mushroom sauce over top. Serve with oven roasted asparagus or steamed broccoli and rice on the side.

Wraps are a terrific lunch or picnic idea. They're also great as a healthy snack on the run. We've suggested flavouring the mayonnaise with pesto but sun-dried tomatoes or a little Dijon stirred into mayonnaise also work well.

PREPARATION TIME: 15 minutes/ COOKING TIME: 0 minutes
SERVES: 4

• ¼ cup (50 mL) low fat mayonnaise
• 2 tbsp. (25 mL) prepared pesto*
• 4 large (9 inch/23 cm) flour tortillas
• 4 large leaves leaf lettuce
• 2 roasted red peppers**, julienned
• ½ lb. (250 g) shaved honey roasted ham
• 10 oz. (284 mL) can Money's Mushrooms, Sliced, drained
• ¼ cup (50 mL) coarsely grated mozzarella cheese

1. Combine mayonnaise and pesto in a small bowl. Stir to blend.
2. Spread equal amounts evenly over tortillas, right to the edge.
3. Top each tortilla with a lettuce leaf and equal amounts of roasted red pepper strips.
4. Divide shaved ham, sliced mushrooms and grated mozzarella evenly over each.
5. Roll up tortillas tightly and secure with a toothpick. Or over wrap in waxed paper and refrigerate until ready to serve.

NOTE:
* Prepared pesto can be found in jars in the condiment aisle or fresh in tubs in the deli department.
** Roasted red peppers are found in jars in the condiment aisle.

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