Whoopee Pies

Lorelle Govoni
Breast Cancer Survivor
Sheldonville, Massachusetts

Ingredients

1 cup white sugar
1/3 cup butter
2 cups flour
1/3 cup cocoa
3/4 cup milk
1 1/2tsp baking soda
1 egg
1 tsp vanilla
Salt

Filling

1 cup icing sugar
6 tbsp butter
1/2 jar marshmallow Fluff
1 tbsp milk

Method

1. Heat oven to 350 degrees.
2. Cream sugar and butter together.
3. Add eggs and vanilla.
4. Add dry and liquid ingredients alternately.
5. Let batter stand for 15 minutes – this is an important step.
6. Drop by teaspoon onto greased sheet and flatten with palm of hand.
7. Bake for 7 - 10 minutes.
8. Let cool.
9. Fill with fluff mixture.

Crab Dip

Ingrid van Kimmenaede
Breast Cancer Survivor
Brantford, Ontario

Ingredients

1 package cream cheese
1 can tomato soup
1 envelope gelatin
1 cup celery, finely chopped
1/4 cup green onion, finely chopped
2 cans crab meat, chunk style in water base
1 cup Miracle Whip

Method
1. In a double broiler, soften cream cheese. Once softened, using a whisk, stir in tomato soup and gelatin, mixing until smooth.
2. Drain crab meat and rinse with tap water. Using fingers, separate chunks of crab meat and place in large bowl.
3. Add chopped celery and green onions.
4. Add warm mixture of cream cheese, tomato soup and gelatin to ingredients in bowl, mixing well.
5. Cover and refrigerate at least 2 hours (overnight is better).
6. Once mixture has set, fold in Miracle Whip and refrigerate once more for approximately 2 hours.
7. The dip is now ready to serve, and can be refrigerated for up to 2 weeks.

Salt Encrusted Roast Beef

Dr. Joanne Marlowe
Breast Cancer Survivor
Fort Lauderdale, Florida

Ingredients
1 4-6 pounds, well-trimmed beef rib eye roast
1 tbsp vegetable oil
2-3 tsp cracked black pepper

Salt Crust
1 box coarse kosher salt
1 1/4cup water

Method
1. Heat oven to 425 degrees.
2. Line shallow roasting pan with heavy-duty aluminum foil.
3. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
4. Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; centre roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off, exposing small areas of the roast. This will not affect cooking.)
5. Roast for approximately1½ to 1¾ hours for medium rare; 1¾ to 2 hours for medium.
6. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
7. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into ½ inch thick slices.