Cookies & Carols

Cookies Carols&& 2010

Cookies & Carols2 ❖ Wednesday, November 17, 2010

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Cookies & Carols Wednesday, November 17, 2010 ❖ 3RECIPE INDEX

Baked Crab Rangoon 4Spicy Cheese Crackers 4Mini Sausage Quiches 6Shrimp Surprise 6Chicken Parmigiana Bites 8Cordon Bleu Turnovers 10Bambinos 10Portobello Chicken with Roasted Garlic 12Impossible Seafood Pie 14African Chicken Stew 16Lemon Chicken 16Hawaiian Beef Casserole 20Curried Rice 20Maple-Glazed Ribs 20Sweet Potato and Apple Bisque 21Harvard Beets 21Broccoli Salad 22Danish Christmas Eve Ris a la Mange and the Mangelaa 24Cranberry Tarts 26Christmas Bars 26Double-Chocolate Cheescake 28Mock Apple Pie 30Christmas Jewel Cookies 30Xmas Blondies 30No-Bake Toblerone Cheesecake 32

Cappucino Mix 32Friendship Tea 32Chocolate Mint Armpit Fudge 35Cousin Cookies 35Hot Dog-I-Pops 356-Can Salad 35Homemade Silly Putty 35Ice-Cream Cone Cakes 37Candy-Cane Cookies 37Chocolate Maraschino Cherries 38Kids’ Favourite Almond Rocha 38Grace’s Gourmet Gobblers 38Fruit Jumbles 38


For your holiday entertaining, we off er fruit or vegetable platters & fruit baskets. (24 hours notice)GIFT CERTIFICATES AVAILABLE

We off er the freshest quality produce in town!

#18~1415 Hillside Drive • 250.372-8744

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CHOPBLOCK

n

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keely’s

Order your Order your Holiday Favourites Now!Holiday Favourites Now!Ron & the staff at Keely’s Chop’n Block Ron & the staff at Keely’s Chop’n Block Deli & Specialty Meats have been working Deli & Specialty Meats have been working overtime to ensure the business is unique. overtime to ensure the business is unique. We carry Bison, Lamb, Prime Rib, Ground We carry Bison, Lamb, Prime Rib, Ground Beef, Rib Eye & a great selection of local beef Beef, Rib Eye & a great selection of local beef from Haughton Farms. If quality counts ... from Haughton Farms. If quality counts ... count on count on Keely’s Chop’n Block.Keely’s Chop’n Block.

Order your local store made bone-in Hams!Order your local store made bone-in Hams!

BAKED CRAB RANGOON1 can of crab meat, drained1/2 package of cream cheese

(softened)2 green onions, thinly sliced1/4 cup of mayonnaise12 won ton wrappersOptional: grated cheese of

any kind to sprinkle on top after removed from oven

Heat oven to 350 F. Mix the first four ingredients together in a bowl

and mix well. Place one won ton wrapper in each hole of a 12-cut muffin tin sprayed with cooking spray.

Fill with crab meatBake 18 to 20 minutes or until edges of wrappers

are golden brown and filling is heated.When the tray is removed from the oven, sprinkle

shredded cheese on top.Pamela Emes

AppetizersSPICY CHEESE CRACKERS

1 c. grated Asiago cheese3/4 c. all-purpose flour1/4 c. corn meal1/2 tsp. crushed dried chilies1/2 tsp. salt1/3 c. butter (chilled and diced)4 tbsp. water

Preheat oven to 400 F. Sift together first five ingredients. Add butter and

crumble with fingers. Add water slowly and mix to form dough.

Wrap in plastic and chill for 1/2 hour. On floured surface roll out dough to approximately one-half cen-timetre thick. Cut with a small, round cookie cutter (4.5 cm). Place on parchment-covered cookie sheets and bake 10 to 12 min or until golden brown.

Remove and cool in pan on wire racks before removing. When cooled completely, store in airtight container for up to four days. Can be frozen.

Michelle Finlayson

Cookies & Carols Wednesday, November 17, 2010 ❖ 5

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MINI SAUSAGE QUICHES 1 1/2 lbs. hot Italian sausage4 tsp. diced onion4 tsp. minced chives2 tubes (8 oz) refrigerated crescent rolls4 c. shredded Monterey jack cheese2 c. 2% cottage cheese2/3 c. grated parmesan cheeseSpanish paprika

In a large frying pan, brown sausage and onion for four or five minutes over medium heat. Drain.

Stir in chives.On a lightly floured surface, unroll dough into one

long rectangle. Seal seams and perforations. Cut into 48 pieces. Press into bottom and up sides

of greased mini-muffin cups. Fill each with about two tablespoons of sausage

mixture.In large bowl, combine eggs and cheese. Spoon

two teaspoons over sausage mixture. Sprinkle with paprika. Bake at 375 F for 20 to 25 minutes or until a

knife inserted into the centre comes out clean. Cool.

June Wallin

SHRIMP SURPRISE8 oz. cream cheese1/2 c. sour cream 1/4 c. mayonnaise shrimp (cocktail size)1 c. chili sauce1 c. chopped tomatoes 1 c. chopped green peppers 2 c. shredded mozzarella cheeseGreen onionsMix cream cheese, sour cream and mayonnaise

together and spread on a large platter.Cover with chili sauce and shrimp and gently press

into cheese mixture.Top top with mozzarella cheese, chopped toma-

toes, chopped green peppers and green onion. Chill well and serve with cracker, taco chips, etc.

Kelly Colleen Criss

In the KitchenLet raw potatoes stand in cold water for at

least half an hour before frying to improve the crispness of french-fried potatoes.

Ramada Inn Kamloops, 555 West Columbia StreetRamada Inn Kamloops, 555 West Columbia Street

250-374-0358250-374-0358

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SECOND COURSESpinach Strawberry Salad with Poppy Seed Dressing

Consomme of Beef with Whisky Sauce

FIRST COURSEBaked Brie with Cranberry Chutney and Crustinis

Scallops wrapped in Bacon with Chilli Lime Dressing

MAIN COURSEBraided Poached Sole and Salmon with Spinach Hollandaise

6 oz. Beef Tenderloin with Horseradish Demi topped with a Prawn Scallop SkewerChicken Supreme Stuffed with Fire Roasted Sweet Pepper Cream Cheese fi lling

and topped with a Herb Butter SauceRack of Lamb with Herb Crust and Mint Jelly

Mushroom Ravioli with Green Asparagus and Herb Sauce

DESSERTKiwi Lime Cheese Cake in Phylla

Cream Brule Grand Marnier

Combine this with an overnight stay or just enjoy

a great evening out!

NEW YEARS EVE MENU 2010 - FOUR COURSE DINNER


Jingle BellsDashing through the snow,In a one-horse open sleigh,O’er the fields we go,Laughing all the way!

Bells on bobtail ring,Making spirits bright,What fun it is to ride and singA sleighing song tonight!

Oh, jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh - hey!Jingle bells, jingle bells,Jingle all the way,oh what fun it is to rideIn a one-horse open sleigh!

A day or two ago,I thought I’d take a ride,And soon Miss Fanny Bright,Was seated by my side,The horse was lean and light,Misfortune seemed its lotWe got into a drifted bank,And whee! We got up-sot!

Oh, Jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh - hey!Jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh!

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CHICKEN PARMIGIANA BITES

1 large egg, beaten1/4 c. dry breadcrumbsPinch habanero powder or cayenne pepper1/4 tsp. oregano1/4 tsp. Italian seasoning1/2 tsp. garlic powderSalt to tastePepper to taste2 skinless, boneless chicken breasts; cubed1/2 to 3/4 (16-oz) jar of favourite marinara sauce

(or homemade sauce)1/4 c. shredded or grated mozzarella cheese1/4 c. grated parmesan cheeseRanch dressing or dip (optional)

Preheat oven to 425 F. Lightly grease (or use parchment paper or silicone

baking sheet) medium baking sheet or use a greased short cooling rack on top of medium baking sheet. (Chicken bites will be crispier.)

Pour beaten egg into a small shallow bowl or pie plate.

In second shallow bowl or pie plate, mix bread-crumbs, habanero powder, oregano, italian seasoning and garlic powder together.

Salt and pepper cubed chickenUsing your fingers or tongs, dip cubed chicken

into beaten egg, then into breadcrumb mixture. Place coated chicken onto prepared baking sheet

and bake in pre-heated oven for 14 to 16 minutes, (seven to eight minutes each side) or until no longer pink inside and juices run clear.

Next, spoon marinara sauce over each individual chicken cube and sprinkle mozzarella and parmesan cheese on top.

Bake for another five to eight minutes or until cheese is melted on top.

It can be served with remaining marinara sauce or your favourite ranch dressing or dip.

Denise Bailz

In the KitchenStore freshly cut basil on your kitchen counter in a glass with the water level covering only the

stems. Change the water occasionally. It will keep for weeks this way and even

develop roots. Basil hates to be cold so never put it in the refrigerator.


Taking Retirement Living To New Heights

Call today to book your personal tour • 250-377-727560 Whiteshield Crescent South, Kamloops BC V2E 2S9 • www.berwickrc.com

The staff & residents of

Berwick On The Park

wishes all a very happy &

safe holiday season


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CORDON BLEU TURNOVERS Pastry for a double-crust pie2 tbsp. dijon mustard200 g sliced ham1/4 c. grated swiss cheesePaprika Makes about 35 turnovers.Roll out pastry on lightly floured surface to 1/8-

inch thickness. Using a three-inch cookie cutter, cut out rounds of pastry.

Lightly spread each round with a little dijon. Cut ham into small pieces, sprinkle on rounds.

Top each with teaspoon cheese, being careful to leave a one-quarter-inch border of plain pastry.

Fold rounds in half, press together with fork.Place on ungreased baking sheet, bake at 375 F at

centre of oven for 30 minutes.Serve immediatly with a sprinkle of paprika or

refrigerate and reheat uncovered, in 350 F oven for 10 minutes.

Best served same day.

Tina Cole

BAMBINOS3 c. grated cheese (mozza or cheddar)1 4-oz. can tomato sauce1/4 c. Crisco oil1 10-oz. can sliced mushrooms (optional)1 4-oz. can pimento (chopped fine) (optional)20 ripe olives (black) chopped (optional)Dash of salt, pepper, garlic powder, tabasco,

Worcestershire sauce Combine all ingredients and spread on crackers or

French baguette. Put under the broiler until bubbly.Keeps in refrigerator for six weeks.For kids parties, I have made this with mush-

rooms, chopped pepperoni/ham and green pepper. Mix and let the kids get their own ready for broiling.

It is a very versatile recipe; you can substitute almost anything.

Lynda Cartwright

In the KitchenA dampened paper towel or terry cloth brushed downward on la cob of corn will remove every

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Away in the manger,No crib for a bed,The little Lord JesusLaid down his sweet head;The stars in the heavensLooked down where he lay,The little Lord Jesus,Asleep on the hay.

The cattle are lowing,The poor Baby wakes,But little lord Jesus,No crying He makes.I love Thee, Lord Jesus!Look down from the sky,And stay by my cradle‘Til morning is nigh.

Be near me, Lord Jesus,I ask Thee to stay close by me forever,And love me, I pray;Bless all the dear childrenIn Thy tender care,And take us to heavenTo live with Thee there.

Away in the Manger

Silent Night, holy night;All is calm, all is bright.‘Round yon virginMother and Child;Holy infant so tender and mild.Sleep in heavenly peace,Sleep in heavenly peace.Silent night, holy night;

Shepherds quake at the sight;Glories stream from heaven afar,Heav’nly hosts sing “Hallelujah!”Christ, the Saviour is born!Christ, the Saviour is born!Silent night, holy night;Darkness flies, all is light.Shepherds hear the angels sing:“Hallelujah, hail the King!”

Christ the Saviour is born!Christ the Saviour is born!Silent night, holy night;Child of heav’n,

O how bright!Thou didst smile when Thouwast born;Blessed be that happy morn;Full of heav’nly joy,Full of heav’nly joy.

Silent Night

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May the Love of Friends & Family May the Love of Friends & Family Fill this Christmas Season!Fill this Christmas Season!


Our Christmas Our Christmas Wishes to You!Wishes to You!

We specialize in:We specialize in:Wheelchairs • Scooters • Walkers Wheelchairs • Scooters • Walkers

Sports & Custom Bracing • Artifi cial Limbs Sports & Custom Bracing • Artifi cial Limbs Bathroom Safety Product & Much More!Bathroom Safety Product & Much More!

SALES • SERVICE • RENTALSSALES • SERVICE • RENTALS

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Proudly serving Kamloops & Area since 1990Proudly serving Kamloops & Area since 1990

68O Kingston Ave. • 25O.376.8711Fax: 25O.376.4511 • www.excelkitchens.ca

I N D U S T R I E SI N D U S T R I E SMember of the

Recipient of the

ishing the very best to you all this

Holiday Season!

W

heat. Add the olive oil from roasted garlic once the pan is hot. Place the chicken breasts in the oil in a single layer and salt and pepper generously. Cook until the chicken is browned .

Add mushrooms, garlic, and cook until the mush-rooms begin to soften. Flip the chicken, continuing to brown the mushrooms and garlic (about one minute).

Deglaze the pan with the wine and stock, reduce heat and cook until the sauce has reduced by half.

Add whipping cream, Reggiano cheese, and basil. Simmer until chicken is cooked through.

Plate pasta, place one double breast over the noodles, pour half the sauce over each. Garnish with parsley.

ROASTED GARLIC CLOVES

1 bulb skinless garlic cloves1/2 c. olive oilWhite pepper and salt to taste

Preheat oven to 350 F. Place oil, garlic, and sea-soning into a pie tray and cover with foil and cook for about 45 minutes (until it can be spread like butter). Drain and allow to cool, reserving garlic-flavoured oil for chicken.

Carol Vermilyea

PORTOBELLO CHICKEN WITH ROASTED GARLIC

1/4 c. olive oil2 skinned and boneless double chicken breasts,

pounded (or six boneless thighs — these are much more forgiving if you overcook them)

Salt and pepper to taste1 large portobello mushroom

(sliced)1 tbsp. minced garlic1 bulb roasted garlic 1/4 c. white

wine1/2 c. chicken stock3/4 c. whipping cream2 tbsp. Reggiano parmesan cheese1 tsp. fresh basil (chopped)450 ml pasta of choice (cooked)1 tsp. fresh parsley (chopped)

Heat an extra large frying pan over medium-high

Entrées


We Wish You A Merry Christmas

Let It SnowOh the weather outside is frightfulBut the fire is so delightfulAnd since we’ve no place to goLet it snow! Let it snow! Let it snow!

It doesn’t show signs of stoppingAnd I brought some corn for poppingThe lights are turned way down low

Let it snow!Let it snow!Let it snow!

When we finally kiss goodnightHow I’ll hate going out in thestormBut if you’ll really hold me tightAll the way home I’ll be warm.The fire is slowly dyingAnd my dear we’re still goodbyeingBut as long as you love me so

Let it snow!Let it snow!Let it snow!

We wish you a Merry Christmas,We wish you a Merry ChristmasWe wish you a Merry Christmas and a Happy New YearGood tidings we bring to you and your kin,Good tidings for Christmas, and a Happy New Year

Now bring us some plum pudding,Now bring us some plum pudding,Now bring us some plum pudding, and bring it our here!We won’t go until we get some,We won’’t go until we get someWe won’t go until we get some, do bring it out here!

Full Breakfast Menu • 8 am - 11am1/2 Price Appys • In the Lounge3 - 5 pm & 8 pm - close (Sunday - Thursday)

Pasta & Pizza Specials • Includes all you can eat soup or salad & garlic homeloaf!Kids Eat Free Mondays1 child for each entree purchased

Aberdeen Mall • 250.374.7174Proud supporter of local sports & many community events including the Canadian Breast Cancer CIBC Run for the Cure.

Warm Holiday Wishes to your family from the East Side Mario's family.

A TASTE OF LITTLE ITALYA TASTE OF LITTLE ITALY

EVERYDAY VALUES!EVERYDAY VALUES!


Many thanks to our customers and friends this holiday season.

Many thanks to

ChristmasChristmas Greetings Greetings

1427 Lorne Street 250.374.1923 • Fax: [email protected]

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250-372-2073250-372-2073

PET PHOTOSPET PHOTOS

Bring your Pets to Petland for a photo

with SantaThursday, November 25thThursday, December 2nd

6:00 p.m. - 8:00 p.m.

$10.00 Donation (4x6 photo)

Proceeds to the Boys & Girls Club

905 NOTRE DAME DRIVE - 250-828-0810

IMPOSSIBLE SEAFOOD PIE 1 6-oz pkg. or can crabmeat or shrimp, thawed,

drained (or smoked salmon, asparagus and chevre)1 c. shredded sharp Canadian cheese1 pkg. (3 oz.) cream cheese, cut into 1/4” cubes1/4 c. thinly sliced green onions1 tbsp. chopped fresh dill2 c. milk1 c. Bisquick baking mix4 eggs3/4 tsp. saltDash of nutmeg

Heat oven to 400 F. Lightly grease 10x1½-inch pie plate.

Mix crab meat (or shrimp), cheeses, onion and dill in pie plate.

Beat remaining ingredients until smooth (15 sec-onds in blender at high speed or one minute with hand beater). Pour into pie plate.

Bake until golden brown and knife inserted half-way between centre and edge comes out clean, about 35 to 40 minutes. Let stand five minutes before cut-ting.

Cool slightly and serve.Anita Glover

Merry ChristmasMerry ChristmasTo you and your family, from Durvene and FamilyThank you for your patronage over the past year!We will be closed for the holidays We will be closed for the holidays from December 23rd - January 3rd.J yJ y

421 Mt. Paul Way • 250.372.2536 • www.appliancegallery.ca421 Mt. Paul Way • 250.372.2536 • www.appliancegallery.ca


KAMLOOPSColumbia Place902-1210 Summit Drive250.377.3902

KAMLOOPSAberdeen Mall114B-1320 W Trans Canada Hwy250.372.5521

VERNONVillage Green Mall700-4900 27th St250.260.6688

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LEMON CHICKEN

1 c. sour cream (low fat works well) 1 tbsp. minced dill

1 to 2 tsp. lemon-pepper seasoning 1 to 2 tsp. lemon zest4 to 6 chicken breastsPreheat oven to 425 F. Combine sour cream, dill, lemon pepper and

lemon zest in a small bowl. Spray a medium casserole dish with non-stick

spray and spoon one-quarter of the lemon-dill sauce over the bottom. Place chicken breasts in a single layer and pour remaining sauce over the chicken.

Make sure that all the chicken is covered with sauce and bake uncovered for 30 to 40 minutes, until chicken is done.

Rory Taber

AFRICAN CHICKEN STEW

1 tbsp. olive oil 1 roasting chicken, cut into bite-size pieces or 6

chicken breasts cut up1 tsp. ground cumin 1 tsp. ground coriander seed2 cloves garlic crushed 1 tsp. black pepper1 onion diced 1 tsp. crushed red pepper flakes1 large potato diced 1 tsp. salt1 c. water 1 15-oz. can garbanzo beans, drained and rinsed3/4 c. of peanut butterHeat oil over medium high heat, add chicken and

brown quickly, remove chicken. Reduce heat to medi-um low and add garlic, onion and potato and sauté for 2 to 3 minutes. Add cumin, coriander, pepper, pepper flakes and salt. Do not let garlic brown.

Add water and chicken, place lid on skillet and simmer for 10 to 15 minutes, stirring occassionally.

Add peanut butter and garbanzo beans, stirring to blend in the peanut butter. Cover and simmer for 10 minutes.

Colleen Criss

In the KitchenSunlight doesn’t ripen tomatoes — warmth

does. Store tomatoes with stems pointed down and they will stay fresher longer.


Deck The HallsJoy To TheWorld Deck the halls with boughs of holly

Fa la la la la, la la la la.‘Tis the season to be jollyFa la la la la, la la la la.Don we now our gay apparelFa la la la la, la la la la.Troll the ancient Yuletide carol,Fa la la la la, la la la la.See the blazing Yule before us,Fa la la la la, la la la la.Strike the harp and join the chorus,Fa la la la la, la la la la.Follow me in merry measure,Fa la la la la, la la la la.While I tell of Yuletide treasuresFa la la la la, la la la la.Fast away the old year passes,Fa la la la la, la la la la.Hail the new, ye lads and lasses,Fa la la la la, la la la la.Sing we joyous all together,Fa la la la la, la la la la.Heedless of the wind and weather,Fa la la la la, la la la la.

Joy to the world!The Lord is come;Let earth receive her King.Let ev’ry heart prepare Him room,And heav’n and nature sing,And heav’n and nature sing,And heav’n and heav’nand nature sing.

Joy to the worldThe Saviour reigns,Let men their songs employ,While fields and floods,Rocks, hills, and plains,Repeat the sounding joy,Repeat the sounding joy,Repeat, repeat, the sounding joy.

He rules the worldWith truth and grace,And makes the nations proveThe glories of His righteousness,And wonders of His love,And wonders of His love,And wonders, and wondersof His love.

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While supplies last. Expires December 7th, 2010W

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While supplies last. Expires December 7th, 2010While supplies last. Expires December 7th, 2010

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Lori Salituro & Eddie OhamaLori Salituro & Eddie Ohama

HAWAIIAN BEEF CASSEROLE

1 to 2 lbs. lean ground beef 1 medium onion, diced1/2 c. brown sugar 2 tsp. dry mustard2 tbsp. corn starch 1 tsp. salt2 tbsp. vinegar 1 c. ketchup1 14-oz. can kidney beans 1 19-oz. can pineapple chunks

Cook the beef and onion for a few minutes. Combine brown sugar, dry mustard, cornstarch

and salt, then slowly work in the vinegar and ketch-up. Add the kidney beans and pineapple chunks.

Bake at 350 F for 45 minutes or until bubbling.Rick Criss

CURRIED RICE

3 c. cooked rice1/2 c. butter or margarine1 medium onion, diced

MAPLE-GLAZED RIBS

3/4 c. maple syrup2 tbsp. ketchup2 tbsp. brown sugar1 tbsp. cider vinegar1 tbsp. Worcestershire sauce 1/2 tsp. salt1/2 tsp. dry mustard2 lbs. pork ribs

Roast ribs for 20 minutes. Mix other ingredients and bring to a boil. Pour over ribs and bake uncov-ered at 325 degrees for 1 hour, basting often.

L.J. Kornaga

1 c. fresh or canned mushrooms1 can consommé soup1 tsp. curry powderCook butter, mushrooms, rice and onion. Add soup and curry. Simmer 10 minutes, then

place in a casserole dish. Bake at 350 F until golden brown.

F.J. Mirtle


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Lori Salituro & Eddie Ohama

HARVARD BEETS Cooked beets1 tbsp. cornstarch1 tbsp. sugarsalt and pepper2/3 c. water1/4 c. white vinegar Peel beets, cut into small cubes.Mix cornstarch, sugar, salt and pepper in a sauce-

pan. Stir in water and vinegar gradually while stir-ring. Cook, stirring constantly until boiling and thick.

Boil one minute, then add beets and heat through.Serve hot with main course.

Tina Cole

SWEET POTATO AND APPLE BISQUE

1 medium garlic clove, peeled1 medium onion, peeledWhite part of 1 large leek, rinsed2 medium tart green apples, peeled and cored1 lb. sweet potatoes or yams, peeled1 quart chicken stock2 1/2 c. half-and-half cream1 to 2 tsp. lemon juice, or more to tasteSalt and ground white pepperHot red pepper sauceWhipping creamSnipped chives Mince garlic. Coarsely chop the onion and leek,

and transfer vegetables to a four-quart soup kettle. Coarsely chop apples and add to the soup kettle. Slice sweet potatoes and add to the kettle. Stir in

the stock. Cover and simmer until vegetables are very soft, about 40 minutes.

In a food processor fitted with a the metal blade, process two cups cooked soup mixture until smooth.

With the motor on, slowly add one-half cup half-and-half and process until smooth; transfer mixture to a bowl.

Repeat with remaining soup mixture. Stir in remaining half-and-half.

Stir in lemon juice, salt, pepper and hot pepper sauce to taste. Ladle soup into bowls and garnish by drizzling cream in an abstract pattern over surface. Sprinkle chives over cream garnish. Serve immedi-ately.

Anita Glover


Wood & Pellet StoveGas & Wood Fireplaces

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Sahali Mall

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this ad. exp. Dec. 5/10

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BROCCOLI SALAD

4 c. raw broccoli, cut small1 c. chopped celery1/2 c. chopped green onions2 c. sliced seedless red grapes8 to 10 slices of crumbled bacon½ to 1 c. toasted slivered almonds (can sub sliced

almonds)

Dressing:1 c. mayonnaise2 tbsp. white vinegar1/4 c. sugar Mix dressing ingredients together. Mix into salad.Salad ingredients can be changed to personal pref-

erence. I generally just cut and mix without measuring.I usually add dressing about three or four hours

before serving, giving it a chance to marinate or blend.

The longer the salad sits, the thinner the dressing becomes.

Lynda Cartwright


Twelve Days of ChristmasOn the first day of Christmas, my true love gave to me, a partridge in a pear tree.

On the second day of Christmas, my true love gave to me, two turtle doves, and a partridge in apear tree.

On the third day of Christmas, my true love gave to me, three French hens, two turtle doves, and apartridge in a pear tree.

On the fourth day of Christmas, my true love gave to me, four calling birds, three French hens,two turtle doves, and a partridge in a pear tree.

On the fifth day of Christmas, my true love gave to me, five golden rings; four calling birds, threeFrench hens, two turtle doves, and a partridge in a pear tree.

On the sixth day of Christmas, my true love gave to me, six geese a laying, five golden rings; fourcalling birds, three French hens, two turtle doves, and a partridge in a pear tree.

On the seventh day of Christmas, my true love gave to me, seven swans a swimming, six geese alaying, five golden rings; four calling birds,three French hens, two turtle doves, and a partridge ina pear tree.

On the eighth day of Christmas, my true love gave to me, eight maids a milking, seven swans aswimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtledoves, and a partridge in a pear tree.

On the ninth day of Christmas, my true love gave to me, nine ladies dancing, eight maids amilking, seven swans a swimming, six geese a laying, five golden rings; four calling birds, threeFrench hens, two turtle doves, and a partridge in a pear tree.

On the tenth day of Christmas, my true love gave to me, ten lords a leaping, nine ladies dancing,eight maids a milking, seven swans a swimming, six geese a laying, five golden rings; four callingbirds, three French hens, two turtle doves, and a partridge in a pear tree.

On the eleventh day of Christmas, my true love gave to me, eleven pipers piping, ten lords aleaping, nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying,five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a peartree.

On the twelfth day of Christmas, my true love gave to me, twelve drummers drumming, elevenpipers piping, ten lords a eaping, nine ladies dancing, eight maids a milking, seven swans aswimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtledoves, and a partridge in a pear tree.


Visit our Showroom for a Wide Selection of Lamps, Mirrors & Décor!#103 ~ 805 Notre Dame Drive • 250 828 0006 • www.prisalighting.com

SSparkle & Shine for the Holidays!parkle & Shine for the Holidays!25% OFF ALL INSTOCK PURCHASES

DANISH CHRISTMAS EVE “RIS A LA MANGE AND THE MANELGAA”

Place 3 by 250 ml whole milk in a large potBring to a boil.Add 125 ml pearl rice. Stir.

Simmer 25 minutes.Add:50 ml finely chopped almonds1 package unflavoured gelatine

dissolved in 50 ml cold water2 ml salt50 ml sherry75 ml sugar5 ml vanilla flavouring

Cool in a sink of cold water.When partially set, fold in 250 ml or more of

whipped cream.Place in the fridge to firm up overnight or for five

or six hours.

Desserts

See HOT 5 See Hot Cherry Sauce Page 25


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430 Columbia Street • 1.877.372.8202 • 250.372.8202

HOT CHERRY OR RASPBERRY SAUCE

Thicken the juice of one tin of bing cherries or 1 package frozen, unsweetened raspberries with 15 ml cornstarch in 25 ml cold water.

Stir into the cherries or raspberries.Bring up to the boil until it turns from cloudy to

clear.You can also add 15 ml of a liqueur, such as

Amaretto.

TO SERVE AND PLAY THE WHOLE ALMOND GAME

This game is usually only played on Christmas Eve

Ahead of time, the host/hostess purchases a prize, usually good-quality chocolates placed in a small porcelain dish or it could even be just a whole box of very good quality chocolates.

This is usually wrapped extravagantly and is on display throughout the Christmas Eve dinner.

This is called the Manelgaa, the prize for whom-ever finds the one whole almond in their dish of rice pudding that evening.

The host/hostess will portion out the individual dishes of ris a la mange in the kitchen and will place

one whole, skinned almond in the centre of one of the dishes.

Ask one of the guests who has not seen you place the almond in a dish to place a serving of rice pudding in front of each person at the table — this gives the host/hostess a chance to also participate in this lively Christmas Eve game around the table.

Place the hot fruit sauce on the table for guests to choose, or not, to ladle on top of their dessert.

As people are eating their ris a la mange, indi-viduals will try to guess who is hiding the whole almond in their cheek or under their tongue.

This good-natured bantering goes on until every-one has finished their Christmas Eve rice pudding.

The person who has found the whole almond in their pudding must show everyone at the table that, indeed, they have the whole almond and then receives the beautifully wrapped Manelgaa.

Cathryn Udesen Parker

In the KitchenCheese won’t harden if you butter the

exposed edges before storing. And marsh-mallows won’t harden if you freeze them.


CRANBERRY TARTS 36 small tart shells3/4 water1 1/2 c. sugar12-oz. pkg fresh cranberries2 whole oranges (grind the rind, chop the pulp)1 1/2 c. chopped dates 1 c. finely chopped pecans Combine sugar and water in saucepan and bring

to a boil, stirring constantly. Boil five minutes, continuing to stir frequently. Add ground orange rind and orange pulp and

cook over medium heat together with the fresh cran-berries until the cranberries stop popping.

Add chopped dates and walnuts. Remove from heat. Chill. Fill tart shells half full. Bake at 400 F for 20 to 25 minutes or until nicely

browned. Serve plain or with whipped cream.

Lyn Dallamore

CHRISTMAS BARS

Crust: 1 c. butter 2 c. brown sugar 2 beaten eggs 2 tsp. vanilla 2 1/2 c. flour 1 tsp. soda1 tsp. salt3 c. oatmealFilling:1 package mini M&Ms (red and green)1 14-oz. can eagle brand milk2 tbsp. butter1/2 tsp. salt12 tsp. vanilla

Cream butter and sugar. Add eggs and vanilla and mix well. Sift salt, soda and flour. Add to batter. Mix and add oatmeal. Mix into crumbly texture. Reserve one-quarter of mixture for topping. Pat remainder into 15x18 or 2- 9x13 pans, three-quarters thick. Melt together all filling ingredients. Spread evenly over batter mix and sprinkle with reserved portion.

Bake at 350 F for 20 minutes. Kymbrlee Edgeworth

ABERDEEN LIQUOR STORE1250 Rogers Way, beside Kamloops Towne Lodge Open 7 Days A Week 9:00 am-11:00 pm 250-828-6660

Everything you need for your holiday celebration!Everything you need for your holiday celebration!GREAT GIFT IDEAS!GREAT GIFT IDEAS!

Man Flowers Always Available!Man Flowers Always Available!


SureSlim Wellness Clinic, Columbia Place Mall, #250 – 1210 Summit Dr*see in store for details, some restrictions apply, Kamloops location only*

*Typical response from satis ed SureSlim client. Results will vary according to the individual.

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5 TIPS TO MAINTAIN YOUR WEIGHT THROUGH THE HOLIDAYS:1. Drink 2 litres of water a day.2. Make sure that the fi rst few mouthfuls of your meal are protein.3. Eat a piece of cheese before consuming any alcohol.4. Try to consume your entire meal within the space of one hour.5. Do not eat any fruit or starch for 2 meals prior to your holiday meal.

Apple Bread Stuffi ngSweet spiceHerbamare OriginalBodyconcious Bread

Serves 4Preparation time: 15minutes. Bake time: 15 minutesPre heat oven: 350F

Ingredients1 clove garlic, crushed8 slices Bodyconcious bread2 stalks of celery1 medium onion*4 tbsp olive oil*Sage to tastePoultry seasoning to tasteBlack pepper to tasteHerbamare to tasteChicken or turkey broth to texture2 medium apples

Method:1. Tear bread into bite size pieces and place in large bowl2. Add garlic, diced onions, diced celery and olive oil3. Add seasoning and mix well4. Core and dice apples and add to mixture5. Add just enough broth to moisten bread6. Place in baking dish, cover and bake until crusty on top*Adjust weight to your portion size


DOUBLE-CHOCOLATE CHEESECAKE

Brownie crust:1/2 c. margarine1/4 c. cocoa2 eggs1 c. sugar3/4 c. flour1/8 tsp. salt

Preheat oven to 350 F and spray a 10-inch spring-form pan with cooking spray.

In a small bowl, melt margarine. Add cocoa and stir until combined. Set aside.

In a separate bowl, beat eggs until fluffy then add sugar, flour and salt but do not mix.

Pour cocoa mixture over top of egg mixture and mix just until combined. Pour batter into prepared pan and bake for 15 to 18 minutes or until a tooth-pick inserted in the center is clean when removed.

Remove pan from oven and reset temperature to 325 F. Set brownie crust aside to cool.

Cheesecake Filling:2 c. 1% cottage cheese1 c. light sour cream (not fat-free)1 pkg. (250-g) light cream cheese, at room tem-

perature

1 c. granulated sugar1/3 c. unsweetened cocoa powder1/4 c. all-purpose flour6 oz/170 g semi-sweet (not unsweetened) choco-

late squares, melted and cooled slightly1 c. fat-free egg substitute or 4 whole eggs1 tsp. vanillaChocolate sauce for drizzling (optional)

Whirl cottage cheese, sour cream, and cream cheese in a blender until smooth. Scrape mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa powder and flour. Gradually add sugar mixture to cream-cheese mixture and beat on medium speed until well blended. Add melted choco-late and beat again, scraping down sides of bowl as necessary. Add eggs and vanilla. Beat until eggs are incorporated into batter.

Lightly grease sides of pan. Pour batter over crust and smooth top. Place on middle oven rack and bake for 60 to 70 minutes. Cake will be puffed up and center will jiggle when pan is shaken. Turn off oven, open door halfway and leave cake in oven to cool for one hour. Remove from oven, run knife around edge of pan to loosen cake from sides, and cool complete-ly. Cover with plastic wrap and refrigerate overnight.

Drizzle chocolate sauce over pieces.Jen Sloan

1 chocolate or graham cracker pie crust6 oz cream cheese softened1 can (14oz) sweetened condensed milk1 egg6 tbsp lemon juice2 tsp vanilla extract1 cup raspberries (fresh or frozen)2 squares semi-sweet baking chocolate (1oz each)1/4 cup whipped cream 2 oz BA Brewmaster Chocolate Raspberry Port

Preheat oven to 350 degrees F. With mixer, beat cream cheese until fl uffy; gradually beat in milk until smooth. Add egg, lemon juice and vanilla; mix well.Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.Bake 30-35 minutes or until center is almost set. Cool.In a small saucepan, over low heat, melt chocolate and whipping cream together. Pour in B.A. Brewmaster Chocolate Raspberry Port. Stir until thickened. Remove from heat.Top cheesecake with the chocolate glaze. Chill 24 hours. Garnish as desired.Serve with a glass of Chocolate Raspberry Port and enjoy!!Ch

ocola

te R

aspb

erry

Por

t Che

esec

ake

#20 – 1425 Cariboo Place [email protected]

250-372- 2739

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250-314-6629

Your own personal microbrewery and estate winery


Jolly Old St. NicholasJolly old St. Nicholas,Lean you ear this way.Don’t you tell a single soul,What I’m going to say.Christmas Eve is coming soon,Now you dear old man.Whisper what you’ll bring to me,Tell me if you can.

When the clock is striking twelve,When I’m fast asleep.Down the chimney broad and black,With your pack you’ll creep.All the stockings you will find,Hanging in a row.Mine will be the shortest one,You’ll be sure to know.

Johnny wants a pair of skates,Susy wants a dolly,Nellie wants a story book,She thinks dolls are folly.As for me, my little brain,Isn’t very bright,Choose for me old Santa Claus,What you think is right.

Have a holly jolly Christmas,It’s the best time of the year.I don’t know if there’ll be snow,But have a cup of cheer.

Have a holly jolly ChristmasAnd when you walk down the street,Say hello to friends you knowAnd everyone you meet.Oh, ho, the mistletoe,Hung where you can see.Somebody waits for you,Kiss her once for me.Have a holly jolly Christmas,And in case you didn’t hear,

Have A HollyJolly Christmas

by jeremy towbased on the book by charles dickens

november 25 to december 7sagebrush theatre

monday & tuesday – 7:30pmwednesday to saturday – 8:00pm

saturday nov. 27 matinee – 2:00pm

www.kamloopslive.com1025 Lorne Street

250-374-LIVE • 1-866-374-LIVE

Buy Tickets Online!

a christmas carolproduction of

sponsored by:

KAMLOOPS AIRPORT


MOCK APPLE PIE Pie:2 c. water3/4 c. granulated sugar2 tsp. cream of tartar30 Ritz crackers1 unbaked 9-inch pie shell1 tbsp. lemon juice1 tsp. ground cinnamon Crumb topping:1 c. crumbled Ritz crackers (about 25)1/2 c. lightly packed brown sugar1/3 c. margarine, melted1/2 tsp. ground cinnamon Combine water, granulated sugar and cream of

tartar in medium pot, bring to a boil.Drop in whole Ritz crackers and simmer for five

minutes, then pour into pie shell.Sprinkle on lemon juice and one teaspoon cinna-

mon.Combine Ritz crumbs, brown sugar, melted mar-

garine and one-half teaspoon cinnamon.Shake these ingredients over surface of pie.Bake at 400 F for 15 minutes; reduce heat to 350

F and continue baking 15 to 20 minutes longer.Serve warm.

Pamela Emes

CHRISTMAS JEWEL COOKIES 1 1/4 c. flour2/3 c. packed brown sugar3/4 c. butter1 egg1/2 tsp. salt1 1/2 c. salted mixed nuts1 1/2 c. green and red cherries halfed1 c. chocolate chips Preheat oven to 350 F. Mix flour and one-third cup of the brown sugar.Cut in butter to form crumbles.Put crumble mixture in a 13- by nine-inch baking

dish. Bake for 15 minutes. Beat egg and stir in remaining ingredients. Pour

over baked bottom and bake again for 20 minutes. Let cool and cut into squares.

Sharon Collins

XMAS BLONDIES

1 1/4 c. all-purpose flour1/4 tsp. salt1/2 c. butter (room temperature)1 c. granulated sugar2 eggs2 tsp. vanilla1 c. pecan pieces, chopped3/4 c. white-chocolate chips

Preheat oven to 350 F. Lightly grease an eight-inch square baking dish. Using a mixer, beat butter with sugar, adding in

eggs and vanilla. Slowly add flour, salt and pecans. Stir in one-half

cup chocolate chips until evenly distributed. Place in baking dish. Bake for 30 minutes.When cool, melt remaining one-quarter cup choc-

olate chips and drizzle over Blondies.Variation: Replace pecans with one cup coarsely

chopped frozen or fresh cranberries.

Linda Cornborough

Licenced Group Daycare for children ages 30 months to 5 years

• Qualifi ed ECE staff• Preschool curriculum included• Two nutritious snacks included daily• Weekly gymnastic lessons through Rivercity Gymnastics• Classroom setting• Part time and full time spaces available

Open 7:30 am -5:30 pmPhone : 778-471-5771

Email: [email protected]

aily

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ildcare@gmail

Where children learn through play...together


O Christmas TreeO Christmas tree, O Christmas tree,O tree of green, unchanging.Your boughs, so green in summertime,Do brave the snow in wintertime.O Christmas tree, O Christmas tree,O tree of green, unchanging.

O Christmas tree, O Christmas tree,You set my heart a singing.Like little stars, your candles bright,Send to the world a wondrous light.O Christmas tree, O Christmas tree,You set my heart a singing.

O Christmas tree, O Christmas tree,You come from God, eternal.A symbol of the Lord of Love,Whom God to man sent from above.O Christmas tree, O Christmas tree,You come from God, eternal.

O Christmas tree, O Christmas tree,You speak of God, unchanging.You tell us all to faithful be,And trust in God eternally.O Christmas tree, O Christmas tree,You speak of God, unchanging.

WinterWonderland

Sleigh-bells ring, are you lis’nin,In the lane, snow is glist’nin,A beautiful sight, we’re happy tonight,Walkin’ in a winter wonderland!

Gone away is the bluebird,Here to stay is a new bird,He sings a love song, as we go along,Walkin’ in a winter wonderland.

In the meadow we can build a snowman,Then pretend that he is Parson Brown,He’ll say, “Are you married?”We’ll say, “No, man!”“But you can do the job when you’re in town!”Later on, we’ll conspire,As we dream by the fire,To face unafraid, the plans that we made,Walkin’ in a winter wonderland!

51 yearsSame Valleyview LocationSame Great FoodSame Great LocationSame Great Value

1771 E. Trans Canada Hwy.250.372.2135 910 MCGILL ROAD • 250.374.6424

GIFT CERTIFICATES AVAILABLEFor more information or to register go to: www.kgtc.ca

999910 MCGILL RFor more informati

CHRISTMAS ATKamloops Gymnastics

Trampoline CentreLeave your parents at the store.

Join KGTC staff to swing, jump, and rotate around fun gymnastic circuits, on trampolines, try circus

rola bolas, juggling , stilts and more with pyramid building and creative Christmas cheers.

3 - 6 year old camps & 7 - 10 year old campsRegistration opens December 1st

..... great fun for everyone!

Have a Safe & Happy Holidayfrom all the staff at

FULL REFUND BOTTLE DEPOTFULL REFUND BOTTLE DEPOT

For fast & friendly service call250.851.9746 • 805 Notre Dame DriveOpen Monday - Saturday 8:30 am - 5:30 pmSunday 10:00 am - 5:00 pm • Closed Holidays


Fido’s Cheese Nuggets DOG BISCUITS

Yield: 10 servings

1 cup Uncooked Oatmeal1.5 cups Hot Water or Meat Juices4 oz(1 cup) Grated Cheese1 Egg1 cup Wheat Germ1/4 cup Margarine1/2 cup Powdered Milk1/4 tablespoon Salt1 cup Cornmeal3 cups Whole Wheat Flour

In a large bowl pour hot water over oatmeal and margarine, let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and what germ. Mix well. Add fl our, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more fl our if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thickness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 ½ hours or longer. Makes approximately 2 ¼ pounds.

WE OFFER:• dog daycare• overnight

boarding• grooming• obedience

training• dog & cat

products & foodReaders Choice Groomer and Trainer for 2010

Bring your pet in December 5th PET PHOTOS

839 Victoria St. 250.374.5273

1.866.527.5 273 www.rovingk9kare.com

WITH SANTA!$10 donation to the Food Bank

NO-BAKE TOBLERONE CHEESECAKE

1 c. plain chocolate biscuit crumbs1/3 c. (8 oz.) butter, melted1/4 c. ground almonds250-oz. block regular Philadelphia cream cheese1/2 c. castor sugar 200-g Toblerone milk or dark chocolate, melted½ c. thickened cream

Garnish:35-g Toblerone, for shaving

Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased 22-centimetre springform pan. Chill.

Beat cream cheese with an electric mixer for two minutes or until smooth. Add sugar, melted Toblerone and cream. Continue beating until well combined.

Pour onto prepared crumb base and refrigerate two or three hours until set or overnight.

Top with shaved Toblerone.

Carol Vermilyea

CAPPUCINO MIX

1. c. coffee whitener or powdered milk1 c. instant hot-chocolate mix2/3 c. instant coffee mix1/2 c. sugar1/2 tsp. cinnamon1/2 tsp. nutmeg

Combine all ingredients. Mix well. Store in con-tainer. To make cappucino, mix two tablespoons mix with one cup of boiling water. Stir.

F.J. Mirtle

FRIENDSHIP TEA

1 c. Tang orange crystals1 c. sugar1 c. lemonade powder1/2 c. instant tea1/2 tsp. cinnamon 1/4 tsp. cloves

Mix together. Store in an airtight container. Use 2 to 3 levels teaspoons per cup in hot or cold water.

Colleen Herns-Jensen


Angels On HighAngels we have heard on high,Sweetlysinging o’er the plains.And the mountains in replyEchoing their joyous strains.Gloria in excelsis Deo.Gloria in excelsis Deo.Shepherds, why this jubilee,Why your joyous strains prolong?What the gladsome tidings beWhich inspire your heav’nly song?Gloria in excelsis Deo.Gloria in excelsis Deo.Come to Bethlehem and seeHim whose birth the angels sing;Come, adore on bended knee,Christ, the Lord our newborn King.Gloria in excelsis Deo.Gloria in excelsis Deo.

Rudolph The RedNose Reindeer

Rudolph, the red-nosed reindeer,(Reindeer)Had a very shiny nose,(Like a light bulb!)And if you ever saw it,(Saw it)You would even say it glowed.(Like a light bulb!)

All of the other reindeer,(Reindeer)Used to laugh and call him names.(Like Pinocchio!)They never let poor Rudolph(Rudolph)Join in any reindeer games.(Like Monopoly!)Then one foggy Christmas eve,Santa came to say,(Ho-ho-ho)“Rudolph with your nose so bright,Won’t you guide my sleigh tonight?”Then how the reindeer loved him,(Loved him)And they shouted out with glee,(Yippee!)“Rudolph the red-nosed reindeer,(Reindeer)You’ll go down in history!”(Like Columbus!)

JANUARY 15–23, 2011 AT SUN PEAKS RESORT

THE 13th ANNUAL

Winter Festival of Wine

MAKES A GREAT

CHRISTMAS GIFT

†See www.sunpeaksresort.com/winter-wine-festival for details.

P R E S E N T E D B Y


Oh, you’d better watch out,You’d better not cry,Better not pout,I’m telling you why:Santa Claus is comin’ to town.

He’s making a list,Checking it twice,Gonna to find outWho’s naughty and nice.Santa Claus is comin’ to town.

He sees you when you’re sleeping,He knows when you’re awake,He knows if you’ve been bador good,

So be good for goodness’ sake.Oh, you’d better watch out,You’d better not cry,Better not pout,I’m telling you why,Santa Claus is comin’ to town.

Santa Claus is Comin’ to Town

Watch CFJC TV7 on Bell ExpressVu Channel 259 or Star Choice Channel 309

Watch the

SANTA CLAUS SANTA CLAUS PARADEPARADE

on CFJC TV7Saturday, December 4th • 12:30 pm Saturday, December 4th • 12:30 pm & Sunday, December 5th • 6:30 pm & Sunday, December 5th • 6:30 pm

Best of the Season!Best of the Season!

Imagine the Room

Organizing your space since 1989

• Custom built, professionally designed & installed

• Melamine or Rubbermaid® Brand wire-closet organizers

For a FREE in-home estimate call

250.319.3304


Wishing all our friends a Safe & Happy Holiday Season!

Licensed child care with professional staff trained to provide a safe environment for your children.

SUMMIT CHILDCARE1565 Summit Drive • 250.828-2533

Ages 12 months ~ 12 YearsMonday - Friday 7 am - 5:30 pm

GINGERBREAD HOUSE520 ~ 6th Ave. • 250.828-2045

Ages 3 years ~ 12 YearsMonday - Friday 6:30 am - 6:00 pm

SIXTH AVENUE CHILDCARE520 ~ 6th Ave. • 250.828-6675

Ages Infant ~ 6 YearsMonday - Friday 6:30 am - 5:30 pm

Limited space available

CHOCOLATE MINT ARMPIT FUDGE

1/2 c. icing sugar1 tbsp. butter2 tsp. cream cheeseDash mint flavouring2 tsp. cocoa

Place all ingredients in Ziplock bag (double-bag it). Squeeze out all the air. Squish and mush under your armpit until it’s a creamy consistency.

Cut off a corner of the baggie, squeeze it into your mouth and enjoy.

Caution: Be sure to double bag it as it can burst if you apply to much armpit pressure.

Kymbrlee Edgeworth

COUSIN COOKIES (OATMEAL CHIP)1 1/4 c. brown sugar 1 1/4 c. flour1/3 c. margarine 1 tsp. baking soda1/3 c. shortening 1 tsp. salt2 eggs1 package (2 c.) coloured chocolate chips2 c. quick rolled oats Melt margarine and shortening. Mix in eggs. Mix

in rest of ingredients. Put spoonfuls onto cookie sheet. Bake at 375 F for eight to 10 minutes.

Note: this is simple, non-messy and lots of fun. I make these each time I get together with my cousin Kymbrlee.

Zak Ries

Children’s recipesHOT DOG-I-POPS

1 lb. wieners3 tbsp. regular mustard2 tbsp. ketchup1 c. crushed potato chips

Combine mustard and ketchup in shallow pan. Insert wooden skewer in wieners. Dip in ketchup

mixture, then roll in crushed chips until well-coated. Arrange on greased cookie sheet. Bake at 400

F for 10 or 15 minutes, turning once, until golden brown.

Joanne Harward

6-CAN SALAD

1 can fruit cocktail1 can pineapple chunks1 can mandarin orangesEquivalent to 1 can: mini marshmallows, sour

cream and coconut

Mix all ingredients together and refrigerate over-night.

Paris Hoffman

HOMEMADE SILLY PUTTY

1 tbsp. liquid starch6 drops food colouring2 tbsp. white glue (in an airtight container)

Put starch in bowl. Add glue. Let set five minutes. Add food colouring. Mix until starch is absorbed. Store in a jar overnight.

The Jensens


Frosty the Snowman Was a jolly happy soul,With a corn cob pipe and a button nose,And two eyes made out of coal.

Frosty the Snowman is a fairy tale, they say.He was made of snow,But the children knowHow he came to life one day.There must have been some magic inThat old silk hat they found,For when they placed it on his head,He began to dance around.

Oh, Frosty the SnowmanWas alive as he could be,And the children say he could laugh and playJust the same as you and me.CHORUSThumpety thump thump, thumpety thump thumpLook at Frosty go.Thumpety thump thump, thumpety thump thumpOver the hills of snow.

Frosty the SnowmanKnew the sun was hot that day,So he said “Let’s run and we’ll have some fun,Now before I melt away.”

Down to the villageWith a broomstick in his hand,Running here and there all around the square,saying “Catch me if you can!”

He led them down the streets of town,Right to a traffic cop,And he only paused a momentWhen he heard him holler “Stop!”

Frosty the Snowman had to hurry on his way,But he waved good-bye,Saying “Don’t you cry,I’ll be back againsomeday!”CHORUS

Frosty The Snowman

Save money. Live better.Save money. Live better.1055 Hillside Drive • 25O.374.1591

Happy Holidays!Happy Holidays!PROGRAMS WE OFFER ARE:• Preschool: 8:45 am to 11:15 am OR 11:45 am to 2:15 pm• Infant/Toddler: 7:30 am to 5:30 pm• 3-5 Child care: 7:30 am to 5:30 pm with preschool included• Kindercare: Before or after your child's

kindergarten - 7:30am to 5:30pm• School Age Care: 2:30 pm to 5:30 pm Pick up from your child's school (currently, Sahali,

Downtown, Valleyview, Juniper)We are close to any location in Kamloops including Batchelor Heights, Dufferin, Aberdeen, Sahali, Downtown, Northshore, Dallas, Juniper.

KAMLOOPS KIDZ EARLY LEARNING CENTER. . . always putting children fi rst & always going several steps beyond!

1764 Valleyview Drive • Ralph Bell Elementary25O.319.9O44 • www.kamloopskidz.com

REGISTERING NOW FOR JANUARY 2O11

Preschool & Full Day Programs for 0-12 years

(Limited space available)

Wishing you a Wishing you a Bright, & Shiny Bright, & Shiny

Christmas!Christmas!

Cookies & Carols Wednesday, November 17, 2010 ❖ 37ICE-CREAM CONE CAKES

1 package devil’s food cake mix with chocolate

frosting6 ice cream cones with flat bottomsChopped nuts, candy corn, coloured sugar and

candies etc

Put oven racks in middle of oven. Heat oven to 350 F.

Make cake mix as directed on the package. Divide batter among ice cream cones (fill cones to

within one-quarter inch of tops.)Bake about 30 minutes or until top springs back

when touched lightly.Cool. Spread frosting and add goodies.

Sylas Harker

CANDY-CANE COOKIES

1/2 c. softened butter or margarine 1/2 c. shortening1 c. icing sugar 1 egg1 1/2 tsp. vanilla 2 1/2 c. flour1 tsp. salt 1/2 tsp. red food colouring

Mix butter, shorten-ing, icing sugar, egg and vanilla.

Blend in flour and salt.

Divide the dough in half and add food colouring to one half.

Shape one teaspoon of dough from each colour and roll together and twist to form a candy cane.

Bake at 375 F for approximately eight minutes. Very cute as well as tasty, similar to a shortbread

cookie.

Rick Criss

In the KitchenTo make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the

potatoes before whipping them.

Dine in only, no cash value. Not valid with any other offer. Maximum one coupon PER TABLE - NO EXCEPTIONS.

No substitutions. Coupon must be presented prior to ordering. Expires Nov. 30, 2010.

Dine in only, no cash value. Not valid with any other offer. Maximum one coupon PER TABLE - NO EXCEPTIONS.

No substitutions. Coupon must be presented prior to ordering. Expires Nov. 30, 2010.

Buy a 3 Piece Fish & Chips

and get a 2 Piece Fish & Chips

FREE!Haddock - Joey’s Famous Fish only.

Buy a Buy a

and get and get

HaddockHaddock

Buy any one of Joey’s Buy any one of Joey’s Classic Combos at regular Classic Combos at regular

price and receiveprice and receive

$10.OO OFF$10.OO OFFa second Classic a second Classic

Combo of your choice!Combo of your choice!

1815 Rogers Place 1815 Rogers Place (Beside the Comfort Inn)(Beside the Comfort Inn)

250-851-8881250-851-88811815 Rogers Place 1815 Rogers Place (Beside the Comfort Inn)(Beside the Comfort Inn)

250-851-8881250-851-8881


CHOCOLATE MARASCHINO CHERRIES

1 c. icing sugar 1 bottle maraschino cherries (with stems) 1 c. peanut butter Melted chocolate

Mix peanut butter and icing sugar together until well blended.

Wrap mixture around cherry, dip in melted choco-late and place on wax paper until the chocolate is set.

Kelly Colleen Criss

KID’S FAVOURITE ALMOND ROCHA

1 1/4 c. white sugar 1/2 c. butter1/2 c. margarine1/4 c. water1 tbsp. corn syrup1 c. roasted almonds (slivered)1 c. chocolate chips

Melt butter and margarine, add sugar, water and corn syrup and cook over medium heat to 300 F (crack stage).

Do not stir after initial mixing. Remove from heat and stir in roasted almonds. Pour onto a small, greased cookie sheet and let

cool. Melt the chocolate chips and pour over cooled

slab. Sprinkle chocolate with chopped roasted almonds.

L.J. Kornaga

GRACE’S GOURMET GOBBLERS

Perfect cookie for a day on the slopes and very adaptable.

1 1/2 c. flour (can use 1 c. white, 1/2 c. whole-wheat)

3 c. oats (or a combination of ground flax, wheat germ, etc)

1 tbsp. baking soda1/2 c. chocolate chips or nuts, raisins, Craisins in

any combination you like1/2 lb. butter or margarine1 1/2 c. white or brown sugar3 eggs2 tbsp. waterVanilla

Mix everything together, bake in preheated oven 350 F for 18 minutes. Cool 20 minutes and gobble them up.

Grace Grant

FRUIT JUMBLES

1 1/2 c. white sugar1/2 c. butter or margarine3 eggs 1/2 c. chopped walnuts1 c. red maraschino cherries chopped 1 c. green maraschino cherries chopped1 c. dates chopped 1 tsp. vanilla 1 tsp. baking soda

Combine all ingredients and mix well. Drop by teaspoon onto a greased cookie sheet. Bake at 350 F for 10 to 12 minutes.

Rory Taber

460-500 Notre Dame Drive (Across from Boston Pizza in Columbia Square)

250-374-5022 • [email protected]



VALLEYVIEW • BROCKLEHURST • WESTSYDE• LANSDOWNE VILLAGE

Cooper’s Foods has everything you’ll need for memorable holiday entertaining. We offer everything from fresh fl oral arrangements to delicious party platters, seasonal baking ingredients to traditional holiday fruits and vegetables. To fi nish off your holiday shopping, stop in our bakery and full-service meat department.

This year bring Cooper’s Foods into your home to help with all your entertaining plans.

Christmas, Family & Cooper’s FoodsChristmas, Family & Cooper’s Foods

Ingredients:1/2 pound unsalted butter (2 sticks or 1 cup)1/2 cup brown sugar2 cups fl our1/4 to 1/2 teaspoon vanillapinch salt

Preparation:Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in fi nely chopped nuts or sugar; place on cookie lightly greased cookie sheets and fl atten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.

Holidays Begin atHolidays Begin at

Icing:Blend 2 cups sifted powdered

sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half

and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired,

spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.

SCOTTISH SHORTBREAD

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Cookies & Carols