Harmony in the Kitchen Contest & Recipes

        We are featuring recipes from “Harmony in The Kitchen” a cookbook published by the Knox Choir & Congregation in November 1987. If you would like to win a copy of this infamous cookbook, enter your name by using the Contact Us Form and telling us which recipe(s) you enjoyed. All are welcome to enter and you can enter as often as you like – the winner will picked by a random draw at noon on March 2, 2023.


Cream together:
1/2 cup margarine
3/4 cup shortening
33/4 cup brown sugar
1/2 cup white sugar

Add to:
2 eggs
1 tsp vanilla

Measure and mix:
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 – 1 tsp nutmeg
1/2 tsp salt
Add to creamed mixture

Stir in:
2 cups chocolate chips or 2 cups raisins
and 2 1/2 to 3 1/2 cups quick cooking oats.
*Regular cooking oats or granola can be substituted.
2 cups quick cooking oats = 1 cup granola

Roll cookies into a ball and then flatten and place on greased baking sheet. Bake at 375 for 12-15 min. Makes 5 – 6 dozen.


2 cups grated raw cranberries
3 cups miniature marshmallows
3/4 cup sugar
Combine above ingredients, cover and chill overnight.

2 cups tart unpeeled apples – diced
1/2 cup seedless grapes
1/2 cup broken walnuts
1/4 tsp salt
In the morning add above ingredients to the mixture.

1 cup whipping cream
Whip and fold in last and chill.

Good anytime but especially colourful for Easter


This is a huge recipe. It makes enough to store in several quart jars in the fridge for as long as six weeks.

2 cups boiling water over
2 cups 100% bran cereal

1 cup shortening
2 cups sugar ( or 1 2/3 cups honey)

4 eggs beaten
1 quart buttermilk
Add the bran mixture and mix

5 cups flour ( combination of whole wheat and white)
5 tsp soda
1 tsp salt
4 cups 100% bran cereal

Fill greased muffin tins 3/4 full and bake 20-25 min at 375

add blueberries, chopped fresh apples, raisins, chopped dates, coconut, nuts, peanuts, a cube of cheese, etc.
Can also be put in a loaf pan ( half full) and baked at 350 till done.


1 tin condensed milk ( Eagle Brand)
1/2 pint whipping cream, unwhipped
juice of 4 small lemons
drop of yellow food colouring
grated rind of 2 lemons
Stir together with a wooden spoon. ( Do not whip) Place in a fancy bowl. Sprinkle rind on top. It will thicken in the fridge. Serves 4-6


2 1/4 cups flour (any combination of whole wheat, graham, or white)
1/2 tsp cinnamon
1 cup brown sugar
3/4 cup white sugar
33/4 cup oil
1/2 cup each – walnuts, raisins
1 tsp each – cinnamon, soda, baking powder
1 eff slightly beaten
1 cup buttermilk ( 0r 1 cup yogurt)

Mix flour and 1/2 tsp cinnamon. Add sugars and oil. Mix with electric beater at medium speed until light. Set aside 3/4 cup for topping.

Add to the remaining batter: soda, baking powder, 1 tsp cinnamon, egg and buttermilk. Spoon into a greased pan 9×13 pan or 2 8 inch pie plates. Sprinkle on the topping. Bake for 20-330 min in a 325 oven.


Crumb Crust:
1 1/4 fine corn flake crumbs
3 Tbsp brown sugar
3-4 tsp melted butter

Add brown sugar to melted butter, stir till melted. Add corn flakes and press into pie plate.

14 oz can sweetened condensed milk
1 cup mashed or pureed ripe avocado ( 4 avocados)
1/2 cup lime juice
1/2 tsp salt
whipping cream for topping
fresh fruit

In a large bowl combine condensed milk, well mashed avocado, lime juice, salt and blend well. Turn into prepared crust. Chill. Better made the day before serving. Garnish with whipped cream and strawberries or any fruit.


1 cup flour
1/4 tsp salt
1/2 cup margarine
2 Tbsp sugar

Mix and press all but 1/4 cup into a pie plate. Bake base ( plus 1/4 cup mixture placed in separate pan for topping) at 375 for 12-15 min. Cool.

egg whites
2/3 cup sugar
1/4 cup lemon juice
2 tsp rind
few drops yellow food colouring
1 cup whipped cream
Combine sugar, lemon juice and rind with slightly beaten egg whites. Beat until stiff peaks form. Whip cream and fold into lemon mixture. Pour into shell. Top with reserved crumbs. Chill overnight or freeze. Serve with Blueberry Sauce recipe below

2/3 cup sugar
1 Tbsp cornstartch
dash of salt
Add 2/3 cup water
Cook and stir 2 min or more until thick.
Add 2 cups blueberries and return to boiling. Chill


1 package lime or lemon jello
1 cup boiling water
1/2 of 20 oz can crushed pineapple
1/2 cup mayonnaise for salad dressing
1/2 can canned evaporated milk – whipped
1/4 cup chopped celery
1/4 cup chopped green pepper

Mix Jello with boiling water, then chill in sink of cold water until syrupy. Add pineapple with juice. Add mayonnaise and whipped milk. Whip to remove lumps. Add celery and green pepper as desired. Chill. Serves 10.


1/2 cup shortening
1/2 cup sugar
cream until light

2 eggs
2 tsp vanilla
1 1/2 cup milk
Beat well and add to above mixture
3 1/2 cups all purpose flour
2 Tbsp baking powder
1/2 tsp salt
Mix and add to above, stirring well till moistened

Pour 2/3 of batter into greased 9×13 pan. Batter will be thick. Spread 3 cups fresh fruit ( raspberries, blueberries, peaches) over batter. Sprinkle fruit with 2 Tbsp sugar and 1 tsp cinnamon over batter. Bake at 375 for 35-40 min. Serve warm or cold with whipped cream or ice cream.


1/2 cup grated provolone or cheddar cheese
2 cups shredded zucchini
3 Tbsp chopped onion
1/2 cup bread crumbs
1/4 tsp pepprt
2 Tbsp chopped parsley
2 eggs

Grate cheese. Remove stem ends from zucchini and shred finely. Press out as much moisture with paper towels as you can. Combine with beaten eggs, onion, bread crumbs, salt, pepper, and parsley.

Heat oven to 375 and place muffin pan in oven for 3-4 minutes. Put 1 tsp oil in each of the 12 cups. Carefully spoon batter into sizzling oil. Bake for 20 minutes.


This recipe may be served at once. It is ideal for those who do not want to make big batches to be ‘canned’.

2 tins solid white tuna
2-3 thinly sliced carrots
2-3 thinly sliced stocks of celery
1 tin sliced mushrooms – drained
10-15 sliced black olives
1 cup of chopped sweet pickles
1 small bottle Heinz chili Sauce
1/2 cup ketchup
1 can french green beans, drained
1/2 cauliflower – flowerettes, small

Toss together.

Serve with french bread, crackers, cheese, or fruit. Can be stored in the fridge for several days. Yields many servings.


1 Tbsp butter
1 cup cottage cheese
3/4 cup swiss cheese
1 medium tomato ( diced)
1 Tbsp flour
3/4 tsp dill weed
3/4 tsp salt
4 eggs

Melt butter in 9 inch pie plate. Beat cottage cheese slightly, stir in swiss cheese, tomato, flour, salt and dill. Beat eggs slightly, add to cottage cheese mixture. Bake 30 – 35 min in 350 oven or until firm.


1 cup MacLarens Imperial Cheese
1 cup butter
1 1/2 cups flour
salt, pepper, Worcestershire Sauce
4 cups Rice Krispies cereal

Soften cheese and butter, blend well. Slowly add flour, salt and pepper. Add a few drops of Worcestershire Sauce and blend well. Gently mix in Rice Krispies (use your hands or a large rubber spatula). Shape thin small balls. Put on ungreased cookie sheet. Press with a fork.
Bake 15-20 min at 350 degrees until golden. May be kept 3-4 weeks in an airtight container. Reheat for 5 min or serve cold.


1 2/3 cup graham cracker crumbs ( 18 double crackers)
1/2 cup butter, melted
1 Tbsp sugar

Combine and press into bottom of a spring form pan.

1 lb. marshmallows
1 cup orange juice
1 pint whipping cream, whipped

Combine marshmallows and juice and melt, stirring occasionally, in a microwave oven or top of a double broiler. Let cool until lukewarm. Fold in whipped cream. Pour into spring form pan over base. Refrigerate overnight. Serves 10-12