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2013 Special Edition Adaptive



3 Fact Sheet:

What is the Adaptive Cooking Class?

6 Cooking Gadgets & Devices GUIDE

10 Handy Household Tips 12 Recipes



elcome to this 2013 Special Edition which highlights our Adaptive Cooking Classes which were held for 6 weeks in London and a subsequent series in Toronto.

The adaptive cooking class is for persons with disabilities of all ages and varying challenges who want to learn to cook. Emphasis is given to healthy eating habits available within a given budget. Our teaching demonstrated how various readily available devices or gadgets can be utilized for success and achievements within the kitchen. We at the Ontario Restaurant Hotel & Motel Association are proud to put our name on this initiative as hospitality is what we know and do best. Who else knows accommodation better than the hospitality industry. We know all about accommodation because it’s in our name. We are an industry of anticipating and meeting our customers’ needs. That’s it. Disability or no disability. Whatever your request, we will service. We are a completely inclusive sector. We accommodate our guests who have dietary needs, persons requiring special requests for medical needs, foam versus feather pillows, no salt, ground floor requests, large print and ‘hold the pickles’. We are an industry that welcomes all people and when we don’t know, our customers tell us.

Celebrating food is a common ground among all of us. When we can all celebrate together and engage in flavourful dialogue, we create memories. We think back to our celebrations of birthdays, Christmas, Easter, summer, long weekends or cultural celebrations. Food is an outlet that we all share and equal opportunity to know how to prepare it is a right for all. These adaptive cooking classes provided this opportunity and for this reason – we celebrate in their success. To the Accessibility Directorate of Ontario, we thank you for your assistance, guidance and leadership. We congratulate all of our graduates and thank all of our volunteers, chefs and partners who made this possible. We appreciate all that you do for making Ontario inclusive – one ingredient at a time!

Fatima Finnegan Director Corporate Marketing & Business Development

2013 Special Edition



Publisher: Robert Thompson Editor (orhma): Fatima Finnegan


3  Fact Sheet: What is the Adaptive Cooking Class? 4 Honouring Our Adaptive Cooking Graduates 5 Chef Spotlight 6 Adaptive Cooking Gadgets & Devices GUIDE 10 Handy Household Tips 12 Recipes 16 Spotlights MediaEdge Publishing Inc. Editorial Office 5255 Yonge Street, Suite 1000 Toronto, Ontario M2N 6P4 Toll Free: (866) 216-0860 ext. 229

Graphic Design: Annette Carlucci Published for the Ontario Restaurant Hotel & Motel Association (ORHMA)


Association Office Ontario Restaurant Hotel & Motel Association (ORHMA) 2600 Skymark Avenue, Suite 8-201 Mississauga, ON L4W 5B2 Tel: (905) 361-0268 Fax: (905) 361-0288 Web: Email:

All Rights Reserved. The content of this publication may not be reproduced in whole or in part without the prior written consent of the Association. Return Undeliverables to: Ontario Restaurant Hotel & Motel Association (ORHMA) 2600 Skymark Avenue, Suite 8-201 Mississauga, ON L4W 5B2 Printed in Canada

Adaptive Cooking Special Edition

Adaptive Cooking Classes

Fact Sheet -

The Adaptive Cooking Class What is an Adaptive Cooking Class? An adaptive cooking class is a cooking class dedicated for people with disabilities of all ages and varying challenges who want to learn to cook. Emphasis is given to healthy eating habits within a designated budget. Our teaching demonstrates how various readily available devices or gadgets can be utilized despite their disability to allow for success and achievements within the kitchen. We provide the opportunity for participants to use these various adaptive devices successfully in the classroom and encourage their use at home. In addition, we teach those who must depend on support staff to prepare foods for them how to guide or instruct their help to prepare healthy, cost effective foods for them.

Adaptive Cooking Special Edition

What will it include?

Who will do it?

Classroom discussions encourage participants to cook and participate in community social food related events with confidence. This enables and jump starts the building of a totally inclusive community.

The classes were sponsored by the Ontario Restaurant Hotel and Motel association in partner with the Government of Ontario. Class instructions were given by Executive Chefs in the industry who have teaching experience. The chefs who participated in this pilot initiative were Nick Gucanin from the Best Western Lamplighter Inn in London and Romel Griarte from the Radisson Admiral Hotel.

Budgeting for the best buy practices are taught to our participants. We demonstrate how and where to participate in other community programs geared toward healthy local producers and cost savings.

A special thanks to McCormick Foods who sponsored the building of an adaptive mobile kitchen that was used for each of our classes and will continue to be used at the community level. It was their special donation that allowed us to bring the cooking experience to our participants.


Honouring our Adaptive Cooking Graduates

Toronto Adaptive Cooking Class Graduates: Cindy Boersma

Logi Mariathasan

Cori Campbell

Vaughan McNeil

Frank Cannarella

Julie Merrigan

Sharon Fenton

Clarence Merrigan

Joan Golding

Robert Muzzy

Barbara Haig

Christene Rowntree

Bill Howe

Sarah Son

Cathy Lourenco

Alfredo Yaber

London Adaptive Cooking Class Graduates: Shawn Alexander

Kathy Lewis

Kate Arnott

Alison McKee

Tyler Campbell

Jamie McKee

Tammy Collier

Lori Miner

Ian Coventry

Sharon Stevens

Adrianne Janusz

Carolyn Wallis

Wajdi Khouri

Clifton Young

A special thanks to our volunteers: Sanju Abraham Steve Bamford Lorraine Connelly Lynda Elmy


Kalene Finnegan Jessica Hurd Robyn Parashyniak Luisa Perini

Karen Playfoot James Richards Kelsey Schram Paul Stockman

Andrew Tankus Alice Tjan Yannis Wong

Adaptive Cooking Special Edition

Chef Spotlight Romel Griarte Romel has been in the Culinary Business in the capacity as an Executive Chef for the past 20 years. He is currently the Executive Chef of the Radisson Admiral Hotel, a boutique hotel nestled in the middle of Queen’s Quay District. Romel has worked in other establishments such as North 44, Centro, Scarborough Golf and Country Club, Hilton Hotel, Swiss Hotel, Sheridan Hotel, Colony Hotel, Holiday Inn Select, Disney Cruise Line and many other restaurants and establishment. Romel was also teaching at Carillo’s Culinary Academy and is now an advocate of Healthy Life Style Cooking, honing his skills of cooking and fitness.

Nick Gucanin He was born in Croatia and raised in Germany. In 1983 after receiving his credentials as an Executive Chef in Germany he started a whirlwind ride of experiences and opportunities in his career providing nutrition and glorious meals to everyone from common folk to royalty. Nick travelled as the Executive Chef of the Queen Elizabeth II ocean liner as she sailed extensively serving many famous celebrities, politians and several nation leaders. Nick’s meals have even been enjoyed by kings and queens over the years. In 1991 he immigrated to Alberta, Canada as the Executive Chef of the Fairmont Hotel in Banff, then later the Fairmont Hotel in Calgary. Then in 2000 he moved east to London, Ontario to accept the position of Executive Chef at the Lamplighter Inn, Best Western where today he is still producing the high quality dishes he is known for. Since arriving in London he also taught Culinary Arts for the students hoping to acquire their Culinary qualifications at Fanshawe College.

Adaptive Cooking Special Edition


canadian Tire

Adaptive Cooking Gadgets & Devices GUIDE

Lancaster Food Chopper

43-1926-0 $9.99 Small, easy to store and clean; quick processing of ingredients, cost effective – beneficial for people with limited Range of Motion and grasp.

Traditions Proctor Silex 1L

43-0200-2 $9.99 Easy to use, cost effective kettle for boiling water. Fill with water infrequently, plug in, push button and boil! Note: will be heavy when full of water.

George Forman 2 Burger Grill

Black & Decker Electric Griddle

Black & Decker ProBlend 450 W 10-Speed Blender

43-1158-8 $39.99

43-1156-2 $39.99

43-1942-0 $29.99

Small, easy to use, portable grill requiring minimal physical strength to use.

Portable, light weight, non-stick, easy to clean, cost effective griddle requiring minimal physical strength to use.

Easy to use, cost effective, raised buttons – beneficial for people with vision impairment as well as limited Range of Motion and/or limited dexterity.

Bravetti 4-qt Stainless Steel Slow Cooker

Salton Single Burner

Betty Crocker Mini Pie Maker

43-1200-6 $19.99

43-1227-4 $39.99

Electric burner; portable; light weight; cost effective.

Easy to follow directions; easy to clean; portable. Beneficial for those who enjoy baking pies but have limited physical ability to use the oven.

43-1622-2 $39.99 Meals cook during day, room for extras. Small; cost effective.

Vibe Collection Stainless Steel Pizza Wheel

142-2386-2 $8.99 Ergonomic handle, ideal for anyone with restricted hand mobility.


One Touch Powerblade Peeler

One Touch Can Opener

42-3158-8 $19.99

42-5006-8 $19.99

Easy to use, press button and peel. Ideal for anyone with restricted hand mobility.

Easy to use; cost effective; clip on can and press button. Ideal for anyone with restricted hand mobility.

Adaptive Cooking Special Edition

Adaptive Cooking Gadgets & Devices GUIDE

canadian Tire

Kitchen Art Adjust-a-spoon Tablespoon

42-3029-6 $9.99 Easy slide, adjustable measuring spoon; easy to clean – beneficial for vision impairment; limited strength; limited Range of Motion.

Adjust-a-Teaspoon/ Tablespoon Blister

Cuisineart Non Slip Board

Faberware Y-Peeler

Faberware EuroPeeler

42-8567-4 $12.99

42-8529-6 $7.49

42-8532-6 $4.19

Provides non-slip surface under plates, bowls, etc. Grip top and bottom.

Cost effective. Built up handle on Y-peeler - ideal for anyone with limited grip strength.

Cost effective. Built up handle on Euro peeler - ideal for anyone with limited grip strength.

Good Grips Measuring Cup

Angled Measuring Cup –

Small Kitchen Scoop

Angles – 2 cup 36472 8.99

21960 3.99

Angled measuring cup allows you to read measurements from above, and eliminates the need to fill and adjust. Lightweight as it is made from plastic and the soft grip handle allows for a controlled grip. Beneficial for individuals with limited range of motion, reduced strength and/or vision impairments.

Good Grips Peeler Good Grips Apple Wedger 36483

7.99 Peeler with large flexible grip. Good for individuals with limited range of motion or reduced strength in their hands.

36487 8.99

Stainless steel cutting blade slices easily through fruits in one motion. This is good for individuals with repetitive strain, as well as those with sensory deficits (rubber grips provide tactile feedback). Note: functional range of motion and strength is required for use.

Adaptive Cooking Special Edition

36096 0.79

Angled measuring cup allows you to read measurements from above, and eliminates the need to fill and adjust. Lightweight as it is small. Beneficial for individuals with reduced strength.

Clear scoop great for any kitchen spices, e.g. flour, sugar, coffee. Good for individuals with reduced strength due to its light weight and it is made of plastic. Also good for individuals with limited range of motion as its design makes for easier scooping motion.

Wedgy Egg Slicer

Baggy Rack

Citrus Peeler

38195 2.09

46668 4.99

46000 2.99

Sharp metal blades slide through hard boiled eggs. The egg is placed on the accessory and stays in place. This device is good for individuals with poor fine motor or sensory difficulties that make holding the egg difficult. Also good for individuals prone to repetitive strain, all slices cut with one motion helps conserve energy.

Holds bag in place while you fill. This accessory makes it easier for individuals with one functional hand to fill bags with snacks, lunch or anything else.

Peel oranges, grapefruit, lemons and limes. This peeler is beneficial for individuals with limited range of motion as it allows for peeling with a different motion from the classical peelers.



Lightweight plastic, easy slide, adjustable measuring spoon. This is useful for individuals with vision impairment; limited strength; limited range of motion.

4Tbsp 39844 4.49

Benix & Co.

Adaptive Cooking Gadgets & Devices GUIDE

Zyliss Pizza Slicer

Trudeau 12” Lettuce Knife (Green)

1020008 8.99 Alternative grip style (designed for pinch rather than cylindrical – if limited Range of Motion in fingers).

Light weight Safe alternative Lack a sharp blade but cuts through most fruits/veggies.

1007396 3.99 Poke/stab food items to pick up rather than pinch. Good for people with dexterity issues.

Chef’n Palm Held Vegetable Peeler

1018814 5.99 Fits in palm, requires forearm movement, minimal wrist movement – hand can be maintained in cup shape.

Good Grips Salad Spinner (Large)

Good Grips Plastic Mixing Bowls (96 oz./160 oz.)

Ware and Wares Plastic Cutting Boards

OXO Canisters (various sizes)

1018771 28.99

1018734 1018733 14.99-17.99

1020599 1020600 1020601 9.99-19.99


Press down on one large button rather than pull a string – less physical strength required.

Rubberized bottom, handle on side of bowl for better control.

Home Presence Coloured Measuring Spoons

Angled numbers on the inside of the cup prevents having to bend over to see amount while pouring. Also has sturdy handle with good grip.



Easy to remember colourcoded cups assists with cognitive aspects of cooking.

Easy to remember colourcoded spoons. Assists with cognitive aspects of cooking.

OXO Apple Divider

Hometrends OneHand Pepper Mill

Anti-Steam Ove Glove


Less bulky/dangerous than regular oven mitts.


UPC #71981200792 8.97 Avoid cutting apples with knife. Grip on handles and non-slip. Make use of force of palms.

One hand squeeze – low force required. No twisting at wrist.

OXO Softworks ‘Y’ Peeler

0071981281051 7.97 Wide-set handle, good grip. Avoids angling wrist while peeling. Designed to pull down rather than push on angle away from body.


Push large single button to release lid.

Rubberized grip on ends of cutting board – minimizes movement when using.

Home Presence Coloured Measuring Cups

OXO Liquid Measuring Cups


1008017 1.49

Trudeau Corn Holders (8)


One Touch Automatic Can Opener


Duck Brand Select Easy Liner

Starfrit Tap Chop


Starfrit Lock & Lock Containers

(various sizes) 4.00-10.00

0007535326167 7.97 Provides non-slip surface under plates, bowls, etc. Grip top and bottom.

OXO Softworks Swivel Peeler

0071981280051 7.97 Rubberized non-slip grip.

Adaptive Cooking Special Edition

Adaptive Cooking Gadgets & Devices GUIDE Flexible cutting mats 6788811857 $2.00 (set of 4) Lightweight cutting board for those with limited strength. Different colours for different types of food (eg. orange for chicken).

Nylon tongs 6788803182 $1.50 One handed serving or pick up of items (eg. salad). Flip foods with less effort than a spatula.

Pizza cutter with large handle 6788809037 $2.50 Large built up handle for easy gripping. Use instead of a knife for easier cutting of foods.

Rotary cheese grater 6788813224 $1.00 Large handles. Requires less strength than using a box grater.

Dough scraper 6788814960 $1.00 Can be used to lift cookies etc. More control than a spatula since there is no long handle.

Funnels 6788801174 $1.00 (3 pack) Pour liquids or small items into containers. Less spilling for people with tremors due to larger opening of funnel.

No peel hard boiled eggs 6788813259 $1.00 (set of two) Fine finger movements are needed to peel hard boiled eggs, these cook without the shell on. Use with liquid eggs if cannot crack eggs.

Vegetable peelers with large handles 6788801319 $1.00 Large easy grip handles. Available with vertical or horizontal blades.

Large spatula 6788814973 $2.00 Large easy to grip handle. Large flipping surface.

Nitrile work gloves 6788803586 $1.50 Gripping surface over entire palm of hand. Wear when chopping vegetables to keep them from slipping out of hands.

Tray with handles 6788800384 $1.00 Lightweight plastic. Carry items without putting too much pressure on joints in the hands. Take less trips to move items, great for people with reduced endurance or stamina.

Suds and Sponge dishwasher brush 7179800164 $1.50 Large handle for easy grip. Soap is in the handle, when scrubbing dishes the soap is automatically released. Works well for people with reduced strength or arthritis so they do not have to squeeze dish soap bottles.

Press and measure oil and vinegar dispenser 6788813473 $3.00 Use with any liquid. Press the fairly large button and liquid will be drawn to the top where you can see the measurement. Easy way to measure small amounts of liquid. Works well for people with less vision impairments.

Dice and chop vegetable press 6788812720 $2.00 Chop vegetables finely without fear of cutting fingers. Place piece of vegetable (or other food) under the press and hit the top of the press. Works well for people with limited fine motor skills.

Funnel with Large hole 6788801155 $1.00 Pour larger items into containers with more accuracy. Works well for people with tremors.

Minute timer - twist 6788810610 $2.00 Timer that only needs gross motor movements (not fine movements) of the hand to operate. Twist the top of the timer to the desired time.

Electronic minute timer 678806098 $1.50 Push buttons for minutes and seconds. Digital display shows the time remaining. Can be clipped on to clothing and carried with person.

Aluminum cookie sheet 6788806659 $1.50 Light weight for people with reduced strength.

Handi-foil loaf pans 5209220316 $1.00 (set of 3) Very light weight for people with reduced strength. Can be recycled for easy clean up.

Large disposable cookie sheet 5209202315 $1.00 Very light weight for people with reduced strength. Can be recycled for easy clean up.

Disposable lasagna pans 5209222320 $1.00 Very light weight for people with reduced strength. Can be recycled for easy clean up.

Magnetic clips 6788801303 $1.00 (set of 5) Use to hold recipe cards on the fridge at appropriate viewing height.

Baster 6788806090 $1.00 Use to remove liquids without pouring or scooping (eg. put soup from pot into bowls).

Flexible long scrubber 6788809204 $1.50 Easily clean tall containers without forcing sore hands into them.

Scoop colander 6788810459 $2.00 Strain foods out of large pots without carrying the heavy pot to the sink. Easier for people with arthritis or limited strength

Plastic serving bowl 6788802055 $1.00 Lightweight for people with reduced strength.

Small metal bowls 6788803194 $0.50 Measure spices ahead of time and have them ready to add to add to dish.

Plastic tumbler with lid and straw 6788812548 $1.00 Screw on lid keeps liquid from splashing out of cup. Works well for people with tremors.

Oven mitt with neoprene 6788803573 $1.50 Gripping surface over thumb and finger area to add traction when holding on to items.

Measuring cups 6788812192 $2.00 Red colour provides contrast for easier viewing of food level.

Folding step stool 6788815347 $3.00 Grips on top for traction. Folds for storage. Use to reach items on higher shelves.

Large scissors 6788809230 $2.00 Large opening for fingers ideal for people with arthritis.

Display easel 6788802940 $1.00 Use to hold recipe books propped up and open to the page.

Adaptive Cooking Special Edition



GripEze shelf and drawer liner 6788810532 $1.00 Non-slip surface. Placed under plates or cutting boards to secure while cutting. Placed under bowls while mixing.

Handy Household tips


For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor. 1.

Before you chop up a chili pepper, rub a little vegetable oil into your hands so your skin won’t absorb the spicy chili oil. 12.

Fresh coffee beans can also absorb nasty odors from your hands. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt. 3.


When boiling eggs, add a pinch of salt to keep the shells from cracking. And salt makes them easier to peel the shell off when cooled. 4.

To clean cast iron cookware, don’t use detergents. Just scrub them with salt and a clean, dry paper towel. 6.


Store celery by wrapping it in paper towel then wrap in aluminum foil and seal at each end. The celery will stay fresh for weeks. 7.

To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty. Then boil twice with plain water to remove the vinegar smell. 8.


When storing empty airtight containers between usage, toss in a pinch of salt to keep them from getting stinky. 9.

If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking. Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste. 10.


Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice. 11.


To banish ants from the kitchen, find out where they are coming in and cover the hole with petroleum jelly. Ants won’t trek through the jelly. If they are coming under a door, draw a line on the floor with chalk. The little bugs also won’t cross a line of chalk.

When defrosting meat from the freezer, pour some vinegar over it. Not only does it tenderize the meat; it will also bring down the freezing temperature of the meat and cause it to thaw quicker. 22.


5. 15.

Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits. 5.

13. 21.

If you aren’t sure how fresh your eggs are, place them in about four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage. 13.


When you clean your fish tank, the water you drain can also be used to water your house plants. The nitrogen and phosphorus in fish droppings make aquarium water a great fertilizer. 21.

Before making popcorn on the stove or in an air popper, soak the kernels in water for 10 minutes. Drain the water, then pop as normal. The additional moisture helps the popcorn pop up quicker and fluffier with fewer “old maids.” Don’t store your bananas in a bunch or in a fruit bowl with other fruits. Separate your bananas and place each in a different location. Bananas release gases that cause fruits (including other bananas) to ripen quickly. Separating them will keep them fresh longer. 16.


To keep potatoes from budding while in the bag, put an apple in along with them. If you manage to have some leftover wine at the end of the evening, freeze it in ice cube trays for easy addition to soups and sauces in the future. 18.

To clean crevices and corners in vases and pitchers, fill with water and drop in two Alka-Seltzer or Polident tablets. The bubbles will do the scrubbing. 19.


After boiling pasta or potatoes, cool the water and use it to water your house plants. The water contains nutrients that your plants will love. 20.



Taking the top layer of an onion can also reduce the amount of eye-watering misery. 24.



The substance in an onions that causes your eyes to water is located in the root cluster of the onion. Cut this part out in a cone shape, with the largest part of the cone around the exterior root section.


Toothpaste is a great silver cleaner.

Baking soda isn’t as effective a deodorizer for the fridge as that baking soda company would like you to believe. Activated charcoal is much better at absorbing fridge and freezer odors. 26.

Baking soda is an extremely effective cleaner, though. Use it with vinegar to deodorize drains and clean stovetops and sinks. 27.


A favorite tip of thousands of grandmas: when you nick your finger while cutting veggies, wait until the bleeding stops and paint on a layer of clear nail polish. It will keep juices out of the wound and won’t fall off into the spaghetti sauce like a bandage. 28.

The jury is still out on what to put in the bag of brown sugar to keep it from going hard: a slice of apple, a piece of bread, and a shard of a terra cotta pot have all been used. But the best thing to do is to keep the bag in the freezer and defrost for 20 -30 seconds in the microwave prior to measuring. Then immediately return to freezer. It will last years! 29.


Adaptive Cooking Special Edition

Handy Household tips Got a nasty invisible splinter from your kitchen tools? Put a piece of adhesive tape on the area and then pull it off to remove the splinter. 30.


When you burn yourself in the kitchen, just spread mustard on the affected area. Leave it for a while and it will ease the pain and prevent blistering.

Water that has been boiled and allowed to cool will freeze faster than water from the tap. This comes in handy when you’re having a party and need ice pronto. 42.


For aluminum pans that are looking dull, just boil some apple peels in them. This will brighten up the aluminum and make your house smell yummy. 32.


To keep cookies fresh, savvy grannies like to put some crumpled-up tissue paper in the bottom of the cookie jar. 33.


If your salt is clumping up, put a few grains of rice in with it to absorb excess moisture. 34.

To clean fruit stains off of your fingers, rub them with a fresh, peeled potato. White vinegar can also do the trick. 35.

Keep iceberg lettuce fresh in the fridge by wrapping it in a clean, dry paper towel and storing lettuce and paper towel in a sealed baggie in the fridge. 36.


If your loaf of bread is starting to go stale, just put a piece of fresh celery in the bag and close it back up. For some reason, this restores a fresh taste and texture to the bread. 37.

Always keep an aloe vera plant in your kitchen. It’s invaluable when you scrape your arm or burn your finger. Just break off a leaf and rub the gel from the inside on the injury. 38.


When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will attract the fat, which you can then scoop out. 39.

To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4 piece of ginger in the oil. It will remove any remaining flavors and odors. 40.


If your milk always goes bad before you can finish it, try adding a pinch of salt to the carton when you first open it. It will stay fresh days longer. 41.

Adaptive Cooking Special Edition

Toothpaste takes off ink and permanent marker from most surfaces. Just scrub the surface with the paste on the brush and rinse. 52.


If you have a fungus on your nails soak a cotton ball in white vinegar and apply to the nail. Reapply daily until the fungus has disappeared. 53.

Remove tea or coffee stains from your fine china by mixing up a paste of baking soda, lemon juice, and cream of tartar. Rub it over the stains and they’ll come off easily. 43.


If two drinking glasses become stuck together after stacking, it’s not impossible to unstick them. Just put ice in the inner glass and dunk the outer glass in warm water. The warm glass will expand and the cold glass will contract, making the glasses separate easily. 44.

For splinters under the fingernail, soaking the affected finger in a bowl of milk with a piece of bread in it is said to draw out the splinter. 45.


Did grandpa ever give you a drink of cola for an upset tummy? It turns out that this is actually a pretty effective remedy. The sugar and carbonation can soothe many tummy problems - but it can also exacerbate others. 46.

Putting salty bacon on a boil is said to “draw the poison out” of boils.


Simply add 1 tablespoon of salt to your wash to keep colours from fading in your clothing or linens. 54.

If you run out of fabric softener just use aluminum foil. Crumple it up in a ball and toss it in your dryer. It will attract the static leaving your fabrics soft, smooth and anti static. 55.


Keep Bananas fresh longer by separating them. When bananas are stored individually in a bowl rather than remaining stuck like they are when purchased it will allow the ripening process to slow down. 56.

To allow crisper pizza crust when you warm it up, heat your leftover slices in a fry pan on low-medium heat on the stove until warm and wave goodbye to the days of soggy microwave pizza. 57.


To help old wooden drawers (without runners) open and close smoothly, rub a candle on the tracks. 48.

A cotton ball soaked in white vinegar and applied to a fresh bruise will reduce the darkness of the bruise and help it disappear sooner.

Easy cleaning process for your microwave. Mix 1-2 cups of water with 1-2 tbsp of vinegar, put it in a microwave-safe bowl and place it in microwave for 5 minutes. Once finished take out and wipe clean with a rag. 58.




Drinking cranberry juice and eating blueberries regularly will help stave off urinary tract infections. Or drink plenty of cranberry juice if you have an active urinary infection. It kills the bacteria causing the problem. 50.

Remove stickers off fruits and vegetables before you wash them because washing will take the paper off leaving the glue. 51.

If you have any well used baking or cookie sheets they can be restored to new. Spray ovencleaner on the items and put them in a large plastic bag for a couple of hours. Remove them and wipe away those disgusting stains and your oven ready sheets will be like new. 59.

Keep your socks together during the wash and dry process. Simply pin the socks together at the toe and keep them together while washing and drying your socks. This saves searching for the mate or losing one into the abyss. 60.

51. 60.


Recipes Filet of Sole with Onion Glaze

Mushroom soup









INGREDIENTS 2 cups Corn Flakes or desired cereal 1/4 cup dry mixed berries and cranberries 1 cup marshmallows 2 tbsp margarine

INGREDIENTS 2 pieces sole 3 tbsp light mayo 2 tbsp onion soup mix 1/4 tsp lemon juice salt and pepper to taste

Method 1/ Grease a 9’’ X 9” pan 2/ Melt the margarine in a pot then add the marshmallows, stir until melted 3/ Add your corn flakes or desired cereal and berries to the mixture 4/ Place into the greased pan and spread evenly, let cool at room temperature 5/ Cut into 6 equal pieces 6/ Makes a good snack.

Method 1/ P  re-heat your oven to 350 degrees 2/ P  lace fish on a greased (spray oil) baking sheet, add lemon juice and season. 3/ S  pread low fat mayo onto the fish, sprinkle the onion soup mix to the mayo. 4/ P  lace in pre-heated oven for 20 minutes at 350 degrees 5/ S  erve with rice.

INGREDIENTS 1 box button mushrooms (or any variety of mushrooms) 1/2 package of onion soup mix 1 small onion roughly diced 4 cups of water 2 tbsp vegetable oil salt and pepper to taste

Frosted Flakes and Berry Squares TIME INVOLVED: < 10 min # OF INGREDIENTS: 4 SKILL LEVEL: Basic SERVES: 6

Method 1/ In a pot place oil on high heat. Add mushrooms and onions to pot. 2/ Sauté for approximately 10 minutes, then add your onion soup mix. Sauté for a remaining 5 minutes. 3/ Lower heat to a medium boil and let cook for 30 minutes. 4/ Use a hand blender to puree mixture. Season with salt and pepper to taste.

Egg Burrito TIME INVOLVED: < 10 min

Oven Fried Parmesan Chicken







INGREDIENTS 4 eggs 2 tbsp salsa 2 tbsp mexican mix cheese 4 pieces of tortilla shells 1/2 pepper (diced) 2 tbsp vegetable oil or spray oil salt and pepper to taste


Method 1/ In a hot pan place oil. Whisk your eggs in a bowl. 2/ Scramble your eggs, and season with salt and pepper. 3/ Add diced pepper into pan, let cook until soft. Add your eggs. 4/ Place a 1/4 of the eggs into the tortilla shells, then add your salsa and cheese. 5/ Wrap your burrito. If desired you can place the burrito into a pan and heat both sides to get a crispy shell.


INGREDIENTS 2 pieces of boneless skinless chicken breast 3 tbsp of low fat mayo 4 tbsp grated parmesan cheese 4 tbsp dry bread crumbs 2 tbsp dry parsley flakes spray oil salt and pepper to taste Method 1/ Pre-heat oven to 350 degrees 2/ Place chicken on a greased baking pan 3/ Add the mayo on chicken. 4/ Mix the bread crumbs, parmesan cheese and parsley together and apply onto chicken. 5/ Season chicken and place in oven for 25 minutes. 6/ Serve with pasta or rice.

Chicken Chilli TIME INVOLVED: < 45 min # OF INGREDIENTS: 5 SKILL LEVEL: Basic SERVES: 8 INGREDIENTS 1 lb (ground chicken, (or beef, turkey) 1 can of mushrooms 1 can tomato sauce 1 tbsp dry chilli 1 can kidney beans 1 tbsp vegetable oil salt and pepper to taste Method 1/ In a pot place oil and turn heat on high. Take ground chicken and cook for 10 minutes until brown. 2/ A  dd mushroom, tomato sauce, chilli and beans. 3/ C  over and let cook for 35 minutes. Season with salt and pepper to taste. You can also cook in a slow cooker for 5 hours. 4/ E  njoy on it’s own or with garlic bread.

Recipes Apple Crumble TIME INVOLVED: < 45 min # OF INGREDIENTS: 8 SKILL LEVEL: Basic SERVES: 6 INGREDIENTS 1 cup oats 1 3/4 cup all-purpose flour 1 cup sugar 1/2 cup margarine (soften) 1 medium apple (peeled and chopped) 1/4 tsp cinnamon and clove mix 1/4 tsp salt Method 1/ Heat oven to 350 degrees, grease 9 inch pan with non-stick spray. 2/ Place margarine, oats, flour and 1/2 of the sugar together, knead until mixture crumbles. 3/ Mix apples with sugar and cinnamon together and place into pan. 4/ Add crumble mixture on top of apples. 5/ Bake for 30 to 45 minutes or until golden. 6/ Serve warm with ice cream.

Lazy Man’s Easy Cabbage Roll Casserole

Hearty Hamburger Vegetable Barley Soup

INGREDIENTS 2 pkgs shredded cabbage (coleslaw) 1 can tomato soup 1 onion, chopped 1 lb ground beef 1 small can tomato sauce (optional) 1 cup minute rice Salt & pepper to taste Diced canned tomatoes


METHOD 1/ Brown ground beef in sauce pan and drain. Set aside. 2/ Spread 1 package of shredded cabbage into bottom of a glass casserole with lid. 3/ Add chopped onion, diced tomatoes and minute rice to ground beef and stir. (if desired add tomato sauce to this mixture.) 4/ Pour mixture over cabbage in casserole dish. 5/ Add second bag of shredded cabbage on top of meat mixture. 6/ Pour condensed tomato soup over top of casserole. 7/ Bake with lid on @ 350 degrees for 1-1 ½ hours.

Chicken and Mushroom Stew

Mediterranean Cous Cous Salad









INGREDIENTS 1 can cream of mushroom soup 1 cup (250 ml) milk 2 tbsp onion soup mix 1 1/2 cups large diced cooked chicken 2 can mushrooms 1/4 cup frozen peas salt and pepper to taste

INGREDIENTS 1 cup cous cous 1 1/2 cup boiling water 1 cucumber (peeled, seeded, diced) 1 can chick peas 4 tbsp light Italian dressing 1/4 cup feta cheese salt and pepper to taste

METHOD 1/ Place a pot on high heat, place mushroom soup mix, frozen peas, mushrooms, 1/2 cup of water and onion soup mix. 2/ Let mix come to a boil, then add chicken pieces. 3/ Bring to a boil then simmer for 20 minutes. 4/ Serve on pasta or rice.

Method 1/ In a bowl place your cous cous, add your boiling water and cover with plastic wrap for 15 minutes. 2/ Add your cucumber, chick peas, feta cheese and toss with the Italian dressing. 3/ Season with salt and pepper to taste.

# OF INGREDIENTS: 7 SKILL LEVEL: Basic SERVES: 2 INGREDIENTS 2 carton beef stock 1 lb ground beef 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 1/2 can diced tomatoes ½ cup pearl barley 1 tbsp oil Splash of Worcestershire sauce Season to taste METHOD 1/ Brown beef, drain fat and set aside. 2/ Pour oil in pan and add onion, celery and carrots. Saute until slightly softened. 3/ Add beef stock, ground beef and diced tomatoes. 4/ Bring to a boil and cook on high about 5 minutes. 5/ Lower heat to a medium low and cook for 30 minutes.

Meatloaf with brown sugar INGREDIENTS 1/2 cups packed brown sugar 1/2 cup ketchup 1 1/2 lbs lean ground beef 3/4 cup milk 2 eggs 1/2 tsp salt 1 small onion, chopped 1/4 tsp ground ginger 3/4 cup finely crushed saltine cracker crumbs Method 1/ Preheat oven to 350 degrease. 2/ Lightly grease a 5 x 9 loaf pan. 3/ Press the brown sugar into the bottom of pan and spread with ketchup 4/ In a mixing bowl thoroughly mix all remaining ingredients and shape into loaf. 5/ Place loaf on top of ketchup 6/ Bake in a preheated oven for 1 hour or until juices run clear. 7/ Serve with anything you want.



No Bake Chocolate Oat Bars

Ham & Potato Soup

Ingredients 1 cup butter 1/2 cup packed brown sugar 1 tsp vanilla extract 3 cups quick cooking oats 1 cup semisweet chocolate chips 1/2 cup peanut butter

Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tbsp chicken bouillon granules 1/2 tsp salt, or to taste 1 tsp ground white or black pepper, or to taste 5 tbps butter 5 tbps all-purpose flour 2 cups milk

Method 1/ Grease a 9x9 inch square pan. 2/ Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. 3/ Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. 4/ Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.


Method 1/ Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2/ In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3/ Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Italian Sausage and Garden Vegetable Pasta TIME INVOLVED: < 30 min # OF INGREDIENTS: 7 SKILL LEVEL: Basic SERVES: 4 INGREDIENTS 2 pieces Italian sausage (sliced and taken out of casing) 1/2 cup frozen vegetables (italian mix) 2 tbsp vegetable oil 1 cup tomato sauce 1 package of penne pasta 1 tbsp Italian spice salt and pepper to taste Method 1/ Place oil into hot pan, then add your pieces of Italian sausage. 2/ Add your frozen vegetables and tomato sauce. 3/ Bring to a boil then let simmer for 20 minutes. 4/ Toss pasta with sauce. 5/ Serve with garlic bread.



Mexican shepherd’s pie

Bread Pudding



TIME INVOLVED: < 35 - 40 min


1 package (6.6 ounces) instant homestyle mashed potatoes 1 pound ground beef 1 medium onion, chopped 1 can (14 ounces) diced tomatoes, undrained 1 can (11 ounces) corn, drained 1 envelope taco seasoning 1 can (2 1/4 ounces) sliced ripe olives drained 1 1/2 tsp chili powder 1/2 tsp salt 1/2 tsp garlic powder 1 cup (4 ounces) shredded cheddar cheese


SKILL LEVEL: Basic SERVES: 2 INGREDIENTS 4 eggs 2 cups half-and-half cream, or milk 1/8 tsp ground nutmeg 4 ounces yellow cheddar cheese, shredded 2 ounces mozzarella cheese, shredded 1 (9 inch) unbaked pie shell Method 1/ Preheat oven to 425 degrees F (220 degrees C). 2/ In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded yellow cheddar and mozzarella in the pie shell. Pour egg mixture over cheese. 3/ Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

Method 1/ Prepare mashed potatoes according to package directions. 2/ Meanwhile, in large skillet cook beef and onion over medium heat until meat is no longer pink. Drain. 3/ Add the tomatoes, corn, olives, taco seasoning, chili powder, and salt and garlic powder. 4/ Bring to a boil; cook and stir for 1-2 minutes. 5/ Transfer to a greased 21/2 quart baking dish. Top with cup of cheese. 6/ Spread mashed potatoes over the top: sprinkle with remaining cheese. 7/ Bake, uncovered, at 350 degrees F for 12-15 minutes or until cheese is melted. 8/ Sprinkle

SKILL LEVEL: Basic SERVES: 6 INGREDIENTS 1 package croissants 1 package danishes 6 egg yolks 3 cups milk 1/2 cup sugar 1 container of vanilla sauce Method 1/ Grease a medium size baking dish. 2/ Rough cut all the danish and croissants. 3/ Take the egg yolks and whisk with the sugar. 4/ Add the milk to the yolk mixture, and whisk. 5/ Place the danish and croissant into the mixture. 6/ Bake in a pre-heated oven for 35 to 45 minutes until firm. 7/ Cool. Then portion into 2”X2” squares and drizzle with vanilla sauce.


spotlights Best Western Plus Lamplighter Inn & Conference Centre 591 Wellington Road, London, ON (519) 681-7151 or (888) 232-6747 The Lamplighter Inn & Conference Centre London, Ontario is a great place to stay for business and families alike. With traditional bedrooms, luxury suites and romantic rooms, we are a versatile London, Ontario Hotel. Stay with us at the Lamplighter Inn & Conference Centre for a comfortable and enjoyable stay. All of our rooms feature amenities such as mini fridges, coffee & tea service, work areas and more! Many of our rooms also feature Jacuzzi tubs and elegant fireplaces for a truly luxurious feel. Just ask, and we will accommodate any needs you may have. From meeting rooms, an award winning swimming pool, ballrooms and more, the Lamplighter Inn & Conference Centre will exceed your expectations. As one of the finest hotels London Ontario has to offer, the Lamplighter Inn is a beautiful venue for weddings, conferences and other special events. Our experienced and capable staff can help you plan an event for up to 800 guests. We can also organize any type of food and beverage service according to your needs. Whether you are planning an event or searching for hotels or motels in London, Ontario, the Lamplighter Inn & Conference Centre is the perfect choice for your stay.

Delta Toronto East 2035 Kennedy Road Toronto, ON Phone: 416-299-1500 Explore the city from this hotel in the Scarborough area of Toronto. Only a short drive from downtown Toronto, this hotel puts you in the centre of all there is to see and do. Play a round of golf at one of the nearby championship courses. Discover the wonders of science at the Ontario Science Centre. Explore the animal kingdom at the Toronto Zoo. Or simply stay put and enjoy all the amenities this hotel has to offer.

McCormick is a global leader in the manufacturing, marketing and distribution of spices, herbs, seasonings, specialty foods and flavours to the entire food industry. From our first products in 1889 to the innovative spices, seasonings and flavourings we now offer, McCormick has always brought our customers and consumers the best ingredients and expertise available. Through the years, our company has grown in accordance with certain core values and beliefs. We conduct our business ethically in a manner driven by our respect for our industry, our employees, our communities where we live and work and our environment. It is a recipe for success that has served us since 1889. Since our founding, the Company has realized that it needs to play a positive role in its communities. To have a prospering business in thriving communities is the ideal we seek. The Company’s shared values are points of focus that are the essence of our corporate culture. One of those values is simply “Concern for One Another.” It is demonstrated in our approach to community service. Giving: The Company has a formalized program of charitable giving that grants funds to worthwhile causes. Education, health, human services and civic projects receive the greatest attention. The Company has always supported the efforts of national and local food banks. Communities around the world have benefited from charitable donations from McCormick. Doing: Our employees are the backbone of the Company’s civic efforts. Around the world, employees devote time and talent to civic causes as volunteers. From the plant floor to the executive offices, McCormick employees are compelled to serve those in need. This spirit of volunteerism carries on a legacy that speaks to the culture of McCormick.

Variety Village promotes appreciation, interaction, empowerment and inclusion. We facilitate the achievement of life goals for people with disabilities through sports, fitness, wellness; awareness; education; training and skills development. Through our programs and services, Variety Village makes a profound difference in the spirits and lives of people with disabilities and their families in the greater Toronto area and across Ontario. For over 60 years our goal has been to improve the quality of life and integration into society of all people, regardless of their abilities. By offering specialized programs and services, we create a level playing field without barriers, intimidation or other obstacles. Dedicated to people of all abilities, Variety Village is a great place to get fit and have fun. Anyone can become a member of Variety Village and be part of our great community. Come discover the most inclusive and family-friendly fitness, sports and life skills facility in Toronto. We’re more than a work-out - we’re a community! And as an active member of Variety Village, you’re part of a great cause.


Adaptive Cooking Special Edition

ORHMA Adaptive Cooking Cookbook  

Adaptive cooking enables all persons with disabilities (and without) to be successful in the kitchen. Gadgets and tools provided to help a...

ORHMA Adaptive Cooking Cookbook  

Adaptive cooking enables all persons with disabilities (and without) to be successful in the kitchen. Gadgets and tools provided to help a...