Carefully read the below information before filling in the recipe template.

Please note the following points when submitting your recipe(s):

1. One recipe per submission.
2. Use imperial measurements (tsp, cup, tbsp, lb, oz….) and/or metric (g, mL, L, kg…) measurements accurately.
3. Sequence instructions clearly.
4. Before clicking on SUBMIT, have someone proofread your information.
5.  Recipes in English and French will be accepted.
6.  No plagiarism from major cookbooks.
7.  Recipes will be accepted until March 15, 2010.

Fields marked with * are mandatory.

Recipe Name: *

Ingredients: *

Method: *

Submittor

E-Mail Address: *

(Not for publication; only for contact purposes by the Cookbook Editor)

First Name:

Each submittor will be acknowledged and recognized in the book. Leave the First Name and Surname blank if you prefer your submission to remain anonymous.

Surname:

Club Name:

Province: select...BCABSKMBONQCNBNSNLPE

Acknowledgement Details

After each recipe, the contributor will be acknowledged. For current members, accurately share your information that has been requested in the template. If you are a past member of CBTF, please indicate which role(s) you had with CBTF. Indicate the years of your involvement (ie. 1990 - 2002). You may mention special titles, positions held, club you belonged to and/or achievements you attained during that time.

Current/Past Member: *

Current

Past

Relationship: * AthleteCoachJudgeOfficialVolunteerFamily MemberOther

Other Information:

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