United Empire Loyalist Baked Beans PREP TIME: 30 minutes TOTAL TIME: 90 minutes Serves 6 This quick, savoury recipe has its roots in Canada's past. The trick is not to cook the beans too long. 1 48-ounce can baked beans          1.36 L 1 large onion, chopped and lightly sautéed 1/3 cup de-stringed celery, chopped and lightly sautéed 1/2 cup chopped side bacon, sautéed           125 mL 1 green bell pepper, chopped 1 red bell pepper, chopped 1 teaspoon Keen's dry mustard           5 mL 1 teaspoon cider vinegar           5 mL 1/2 cup maple syrup           125 mL 1/3 cup ketchup           85 mL 2 tablespoons lemon juice           30 mL 1 large bay leaf 1 whole hot pickled pepper, cut in half (seeds removed), skinned and chopped 1 12-fluid-ounce can niblet corn, drained           341 mL 1 19-fluid-ounce can tomatoes, drained and coarsely chopped           540 mL 2 small zucchini, thinly sliced Preheat oven to 325 F (145 C). Combine all the ingredients in an uncovered bean pot or casserole dish. Bake uncovered for 30 to 60 minutes. Alternatively, cook in a heavy saucepan on the stovetop for the same amount of time. Remove from heat. Discard the bay leaf and add the cider vinegar. Season with salt and freshly ground black pepper to taste. Serve hot, with whole-grain bread and a tossed salad. Greek Vegetarian Lasagna PREP TIME: 1 hour TOTAL TIME: 3 hours Serves 6 This delicious lasagna freezes well. 12 dry lasagna noodles, cooked according to package directions Filling: 3 packages frozen, chopped spinach 1 small eggplant 2 tablespoons extra virgin olive oil           30 mL 2 large onions, chopped 1 teaspoon dried dill           5 mL 1 red bell pepper, chopped 1 tablespoon dried oregano           15 mL 1 1/2 cups coarsely chopped green and black olives           375 mL Sauce #1: 1/4 cup butter           60 mL 1/4 cup flour           60 mL 3 cups whole milk           750 mL 1/2 - 2/3 cup grated Parmesan cheese 125 -           150 mL Sauce #2: 4 large eggs several grinds of nutmeg pinch of cinnamon 2 cups whole milk           500 mL freshly ground pepper to taste Topping 1 1/2 cups crumbled Feta cheese 375 mL 1 1/2 cups grated Mozzarella cheese 375 mL Preheat oven to 350 F (180 C). Grease a large, 13 x 9 x 2-inch (33 x 22 x 5-centimetre) baking dish. Prepare filling: Thaw spinach and drain thoroughly. Slice eggplant thinly. Salt the slices, and place in a colander over a bowl. Drain 30 minutes to remove bitter flavour. Scrape off the salt and sauté eggplant in oil. Cut slices into quarters. Set aside. Sauté onions, garlic, dried dill, red pepper and oregano. Remove from heat. Stir in spinach, olives and eggplant. Prepare Sauce #1: Melt butter in a saucepan over medium heat. Whisk in flour until blended, and quickly stir in milk. Cook and stir until thick and smooth. Fold in Parmesan cheese. Remove from heat and set aside. Prepare Sauce #2: Beat together eggs, nutmeg, cinnamon, milk and pepper. Build the lasagna: Spread a little of Sauce #1 over bottom of baking dish. Cover with four lasagna noodles. Spread half the filling mixture over the noodles. Top this with 1/3 of the Feta and Mozzarella cheeses. Top with Sauce #2 to barely cover the cheese. Repeat with second layer of noodles, Sauce #1, remainder of the filling mixture, and 1/3 of the cheeses. Barely cover with Sauce #2. Add remaining noodles. Top with remainder of the cheeses. Pour remainder of Sauce #1 over all. Cover with foil, the bottom of which has been coated with cooking spray. Bake 1 hour. Remove foil and bake 20 minutes more. Let rest 30 minutes before serving. Caramel custard PREP TIME: 4 hours TOTAL TIME: 24 hours Serves 30 This is a showy dessert for a crowd. The fresher the eggs, the better the custard. Caramel Topping 2 cups granulated sugar           500 mL 10 tablespoons water           150 mL 1/8 teaspoon cream of tartar, or several drops of lemon juice 0.5 mL 1/4 cup corn syrup           60 mL Custard 5 cups whole milk or heavy cream 1.25 L 4 cups light cream           1 L 1 bay leaf 24 large eggs (yolks and whites) 2 cups granulated sugar           500 mL 1 tablespoon vanilla           15 mL 1 teaspoon salt           5 mL 1/4 cup cornstarch           60 mL 4 large egg yolks several grinds nutmeg 1/2 teaspoon almond extract           2 mL Preheat oven to 300 F (150 C). To make topping: In a heavy skillet, melt the sugar/water/syrup mixture over very low heat, stirring until it looks clear. If the heat is too high, the sugar will crystallize. On high heat, agitate the mixture with a circular rocking motion (using the skillet handle) until the sugar mixture begins to caramelize. When it's a rich brown, remove from heat. Pour mixture into an ungreased 4-qt. (4L) Teflon-lined aluminum baking dish, swirling it evenly over the bottom and halfway up the sides. Place the dish on a rack. The caramel will crackle as it hardens and cools. To make custard: Combine the milk, cream and bay leaf. Over medium-high heat, cook almost to boiling. Remove from heat and set aside. Combine eggs, sugar, vanilla, salt, cornstarch, egg yolks, nutmeg and almond extract. Beat until well blended. Remove the bay leaf from the milk, and gradually beat the milk into the egg mixture. Skim off and discard froth forming at the top. Pour custard through a sieve into the caramel-coated baking dish. Top with triple layers of foil. Set the dish into a large roasting pan. Place the roasting pan in the centre of preheated oven. Pour boiling water into the roaster so it comes half-way up the side of the custard dish. (Top up boiling water every hour or so.) Bake 3 to 3 1/2 hours, until a toothpick inserted into custard centre comes out clean. Remove the foil-covered baking dish from the water bath and cool on a rack to room temperature. Refrigerate 24 hours. To serve, run a sharp, thin knife around outside of the custard. Place a large serving platter atop the custard dish, then quickly invert. Your caramel custard should emerge beautifully.