- Acadian Meat Pie
- Beef Stew with Red Wine and Roasted Root Vegetables
- Cows Creamery Grilled Cheese and Smoked Bacon Sandwich
- Grilled Flank Steak Salad with Shallots and Tomatoes
- Honey Roast Turkey with Gravy - Chef Michael Smith
- Lemon Chicken with Ginger
- Meat Loaf
- Orange Glazed PEI Pork Tenderloin
- PEI Pork Cashew Stir-Fry
- Roast Turkey with Potato Dressing
- Sweet 'N' Sour Spareribs
- The Pearl Black Garlic Braised Beef
- Whole Grain Stuffing - Chef Michael Smith
- PEI Turkey Meatballs with Spiced Apple Chutney
- Slow Cooker Salsa Chicken
Sweet 'N' Sour Spareribs
1 cup brown sugar
1 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 cup water
2 Tbsp. cornstarch
1 Tbsp. mustard
1/2 cup white vinegar
1 small can crushed pineapple
3 lbs. ribs
Brown the ribs in heavy skillet. Mix the brown sugar and cornstarch. Add ketchup, mustard and soy sauce. Mix well. Add the vinegar, water and pineapple and bring to a boil. Pour this mixture over the browned ribs in a large casserole dish. Bake at 350 F for at least 1 hour.
Submitted by Georgie Villett, Hampton