Individual Recipes


2 cups cooked chick peas
¼ cup bean liquid
¼ cup lemon juice
2 cloves garlic, finely minced
1 tsp. salt (optional- reduce if beans are salted)
3 Tbsp tahini
2 Tbsp chopped fresh parsley or 2 tsp. dried parsley
2 Tbsp olive oil (optional)
Puree chick peas in a processor or blender adding the liquid for a smooth creamy puree.
Transfer to a shallow serving bowl and beat in lemon juice, garlic and salt; gradually add tahini to form a thick light paste.
Let stand for about 30 minutes so flavour has a chance to develop. Sprinkle with parsley (this can be out right into mixture) and if desired drizzle oil over surface just before serving (this is unnecessary.)
Serve with pita bread, crackers or corn/rice chips. Delicious! 


 In a food processor, process until well blended:
3-5 cloves garlic, chopped
6 oz. cream cheese
6 oz. feta cheese
Add and process:
¼ cup yogurt
¼ cup fresh parsley
2 tsp. dried oregano
¼ Tsp. cayenne or hot sauce[I put a little of both in]
¼ cup chopped green olives
Combine with the cheese bit leave everything slightly chunky.
Taste and add salt and pepper if needed.
Place in a a bowl or a crock and garnish with dill, if available.
Serve with pita toasts, cold shrimp, crackers;spread on leaves of radicchio or form thin slices of prosciutto into cone shapes , filling them with the spread.
NOTE: To use as a dip for vegetables, thin the mixture with yogurt. Spread will keep refrigerated for 5 days. Enjoy! 


Fry 1 pound bacon crisp and break into small pieces.
Fry 1 medium onion in bacon fat until brown.
When onions are golden brown,
add 1- 8 oz. package of Chateau Cheese
2 tins tomato soup
Green pepper, chopped
Salt & Pepper to taste
Bacon pieces
Let boil for 2-3 minutes, stirring as it will burn easily.
Refrigerate until ready to use.
Put on Hamburg buns and bake in 300-325F oven until hot.
Serve with a green salad or pickles and veggies.  


Mix together:
1 can flaked tuna or 1 cup cut up chicken
1 cup chopped celery
1 small onion, chopped
½ cup ripe olives
½ cup diced cheddar cheese
¼ cup mayonnaise
salt, pepper to taste
Butter hamburger buns.
Just before serving, heat at 350F. for 15-20 minutes.
(This recipe I used when my boys were small- a real treat served with Icicle Pickles or raw veggies and dip.) 


½ bunch romaine or iceberg lettuce, in bite size pieces
8 slices bacon, fried crisp and crumbled
½ small head cauliflower, broken into small flowerlets [2 cups]
¼ cup sliced radishes
Layer half the lettuce, bacon and cauliflower in a glass bowl
Top with radishes.
Add remaining lettuce, bacon and cauliflower
¼ cup mayonnaise
¼ cup sour cream
2 green onions, sliced
Drop by spoonful, onto top of salad. Sprinkle with ¼ tsp. dried dill and freshly ground pepper.
Cover and refrigerate at least 2 hours.
Toss just before serving.


 In blender, blend together:
1-1/2 cups water
4 bananas
Add: 1 pkg. Orange koolaid (or orange drink crystals)
1 large tin of pineapple juice
1 small frozen can of pick lemonade
1 small frozen can of orange juice
½ cup water
¾ cup sugar
Take out about four hours prior to serving.
When ready to serve add two bottles of ginger ale.
Alcohol, such as rum, may be added.

NOTE: This punch gets thicker as it sets and more ginger ale may be added if desired.  


 In blender container, place:
3 ounces strawberry flavoured gelatin ½ cut boiling water
Blend at LOW speed until gelatin is dissolved.
Add 6 ice cubes, one at a time, to the blender;
blend till chopped and melted and mixture is cooled
Add and blend together until dissolved:
1-10oz pkg frozen strawberries
Pour into a mixing bowl and let stand 5 minutes
Fold in: 1 cup dessert topping(Jiffy Whip or Cool Whip)
After it has set, at dessert time, spoon into Chocolate Cups and place on dessert plates drizzled with chocolate.
Place chocolate heart on top. From “The Better Homes and Gardens Blender Cookbook” 


Soak 1 ½ cups black turtle beans over night
In morning, drain and rinse well. Cover with water and cook until tender but not mushy
Make the night before or early in the day
Mix in a jar or blender:
3 tbsp salad oil
1 ½ tsp salt
¼- ½ tsp garlic (granulated or powder) 4 ½ tbsp white wine vinegar
1 ½ tbsp white sugar
Refrigerate until using
When beans are cooked, add vegetables of your choice-
I used green onions, celery, carrots and radishes.
Toss with oil dressing and serve.  


Any recipe that we have made from the United Church Cookbook “Let's Break Bread Together “ have always been delicious.
This is a cool dessert for summer entertaining.  LAYER 1:
¾ cup butter
1 1/2 cups all purpose flour
1 cup chopped pecans
2 Tbsp. White sugar
Mix together with pastry blender and press into a 9”x13” pan. [glass is best]
Bake at 325 F for 8 minutes.
LAYER 2: Beat together:
1-8 oz softened cream cheese and 1 cup icing sugar
Add ½ carton[9 oz] Cool Whip
Spread over the base.
LAYER 3: Prepare 1 pkg. Lemon pie filling[not instant] and cool
NOTE: I use Dr. Oetker as it is gluten free
LAYER 4: Spread with remaining Cool Whip. Refrigerate until ready to serve. From: Bloomingdale United Church Bloomingdale, ON
Please note: I did this as a gluten free recipe and it turned out delicious. 


 Any recipe that we have made from the United Church Cookbook “Let's Break Bread Together “ have always been delicious.. .
8-12 Boneless, skinless chicken breasts
2-10 oz. cans mushroom soup
1 soup can of milk
½ cup sherry
¼ tsp. mace (or nutmeg)
½ cup sliced almonds
4 tbsp. butter
2 cups bread crumbs (opt.)
fresh sliced mushrooms
Arrange chicken in flat buttered pan. Sprinkle heavily with marjoram and cover with soup, milk and mace.
Bake at 350 F for 1 hour.
Fry almonds in butter until light brown, then mix in bread crumbs and sprinkle over chicken.
Drizzle sherry over bread crumbs. Bake for ½ hr. more or until chicken is tender.


VEGETABLE DIP Mix together the following and chill for 2 hours:
1 small onion chopped
1 Tbsp lemon juice
Dash tobasco sauce
1 tsp. dry mustard
1 tsp. curry powder
1 ½ cups mayonnaise Serve with vegetables
Combine all ingredients and refrigerate several hours before using.
3 Tbsp natural honey
½ cup mayonnaise or salad dressing 3 Tbsp minced onion
3 Tbsp ketchup
1 Tbsp curry powder
1 Tbsp lemon juice
Delicious with crisp, fresh vegetables as well as apple slices.
Mix together:
8 oz. pkg. cream cheese
1 can crab meat
1/3 cup mayonnaise
1 tsp. horseradish
1 tsp. mustard
2 green onions, chopped
Heat at 325F for 20 minutes.
Serve with vegetables or crackers. 


 4 cups strawberries, washed and hulled
½ cup grape juice concentrate[white grape juice simmered down from 11/2 cups]
2 ½ Tbsp. Lemon juice
½ tsp. Lemon zest, grated
11/2 Tbsp. Gelatin, unflavoured
Place berries, juice, and lemon rind in a saucepan.
Mash berries slightly to release juice. Heat to boiling.
Sprinkle with unflavoured gelatin. Remove from heat, skim and pack in hot jars with hot lids.
Cool to room temperature before freezing.
NOTE: I would use tupperware containers. I put my jam in them and then there is no problem with breakage.
Tastes better if allowed to sit for a week.
Freezes for up to 6 months. 


                  ½ cup vanilla yogurt
¼ -1/2 cup Almond or Soya milk
½ cup frozen fruit
then add:
2 Tbsp. Flax seed
1 Tbsp. Wheat germ[if Celiac, use Quinoa Flakes]
1 Tbsp. Chia Seeds
1 Tbsp. Hulled Hemp Seeds[optional] SHAKE WELL.
Start with one a day for the first 5 days, then go to twice a day after that if you want. 
NOTE: the Hemp seeds will add extra protein to your drink


 Mix together & marinate over night, covered in fridge…..turn over several times
2 Tbsp. honey
4 cloves garlic
2 Tbsp. Soya Sauce( I use Bragg’s Amino seasoning)
1 Tbsp. Ginger root
1 Tbsp. vegetable oil
1 Tbsp. Rice Vinegar
¼ tsp. salt & Pepper
¼ tsp. hot pepper sauce
For BBQ: Put half the sauce over one side of meat and barbeque on Medium heat for 10 Minutes on one side.
Turn & marinate with the rest of the sauce and cook for 6-8- minutes or until done.
For OVEN: cook at 300F for 2-3 hours or until tender, basting occasionally. 


152 Holland St. East, P.O Box 12
Bradford L3Z 2A7, CA

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