VMSS111113

StarMorningThe

Christmas 2011

The Sweet

OF CHRISTMAS

S2 Taste of Xmas Sunday, November 13, 2011 - The Morning Star

C H R I S T M A S C O L L E C T I O NDiamond Days

* J E W E L L E R Y R E P A I R * A P P R A I S A L S* G O L D S M I T H

VILLAGE GREEN CENTRE • 250-545-4944 | 380 ALEXANDER STREET NE - SALMON ARM • 250-832-8040

w w w . j c b r a d l e y j e w e l l e r s . c o m

IIt’s thet’s the MOST WONDERFULMOST WONDERFUL time of the year...time of the year...

Awesome Pretzels

1 bag of pretzels (16 oz). Spread these in a roasting pan. Mix together:~ 1 package powdered ranch dressing~ 1 c. vegetable oil~ 1/4 tsp. garlic powder - or to your taste~ 1/2 tsp. dill~ 1/2 tsp. lemon pepper Mix everything except the pretzels. Pour over pretzels and mix thoroughly.For the next 6 hours every time you are near stir them again. These are good the day they are made but awesome the day after that.

Submitted by: Kasandra Bardell

Chestnut Bacon Bits

Makes 24 appetizers

~ 12 slices maple-fl avoured bacon~ 1 can whole water chestnuts, drained~ 1/2 c. mayonnaise~ 1/2 c. brown sugar~ 1/4 c. red chili sauce~ 24 wood toothpicks Cook bacon until browned, but not crispy. (Weigh down the bacon strips while cooking them so they don’t curl up.) Let cool then cut each slice in half cross-wise to make 24 pieces. (If you are pressed for time, used pre-cooked packaged bacon.)Wrap each piece around a water chestnut and secure with a toothpick. In a small bowl, mix together mayon-naise, brown sugar and chili sauce. Dip and coat each piece in mayonnaise mixture. Lightly tap off excess mix-ture on the side of the bowl. Place on ungreased cookie sheet. Bake in pre-heated oven 350F degrees for 25-30 minutes until heated thoroughly.Serve warm. These usually go very fast! Submitted by: Adele Lacoursiere

Appetizers

Taste of Xmas Sunday, November 13, 2011 - The Morning Star S3

4407-29th Street Vernon

250-549-1221childhood outfitters (2008) inc.childhood outfitters (2008) inc.

II have been have been very very good very very good this year. . .this year. . .

Dear Dear Santa: Santa:

toys • equipment • gear toys • equipment • gear baby & kids clothing baby & kids clothing

shoes • gif ts shoes • gif ts maternity accessories maternity accessories used clothing & gearused clothing & gear

FRESHPRODUCE

Smith Drive, Armstrong

250.546.3039Open 8am - 7pm Daily • 8am-9pm Thurs & Fri

FULLDELI

IN-STOREBAKERY

FRESHMEATS

ORGANICSELECTION

Make the Holiday Delicious...

Hot Artichoke & Pepper Dip

~ 1/2 c. salad dressing~ 2/3 c. grated parmesan cheese~ 1/2 jar (313 ml) roasted sweet red peppers, dried & chopped~ 14 oz can artichoke hearts, drained & chopped~ 1 green onion, chopped~ 1 clove garlic, minced

Stir everything together. Spoon into 9” pie plate or quiche dish. Bake 10 to 12 minutes at 350F. Serve warm with crackers

Submitted by: Debbie Neville

“Like snowfl akes, my Christmas memories gather and

dance - each beautiful, unique and too soon gone.”

~ Deborah Whipp


3014 30TH AVENUE, DOWNTOWN VERNON, BC • (250) 545-8665

SWEET SHOPPE AND FUDGERYDelicious Mouthwatering Sweets & Treats from Delicious Mouthwatering Sweets & Treats from

around the world & favorites from your past!around the world & favorites from your past!Featuring: Roger’s Chocolates, fresh fudge, imports,Featuring: Roger’s Chocolates, fresh fudge, imports,

nostalgic sweets & toys, sugar free & gluten freenostalgic sweets & toys, sugar free & gluten free

5

Y

Unique Decorating Ideas from the staff at Pooh’s & Bean’s Sweet Shoppe & Fudgery:

To add texture & taste:

Gingerbread House Dough Recipe

Mix the dry ingredients together in a large mixing bowl.In a medium sized saucepan, heat the margarine, molasses and corn syrup over medium-high heat. Stir until the butter is melted and the ingredients are blended.Pour the melted mixture into the dry ingredients. Stir with a spoon for a minute. Using your hands form all the dough into a large ball and knead it on a cutting board or countertop. The dough should feel fi rm and smooth, not crumbly.Storing your gingerbread dough: If you don’t plan to bake all your house pieces at one time, store your dough in a gallon sized ziploc bag in the refrigerator.

Royal Icing Recipe

Warm up the eggs quicker by placing the whole eggs in warm (not hot) water.Put your egg whites in a mixing bowl; then add the sugar and cream of tartar. Mix on low to blend all the ingredients together. Once blended, switch to high speed and mix for about 6 minutes (use a timer). Your icing will turn very white and be stiff. The icing should hold a peak. Add food coloring to the icing for fun colors!Storage: Keep your icing covered as it dries when exposed to air. I usually put mine in the pastry bags right away. Keep the end of the pastry bag closed and the tip covered too. You can place your pastry bag of icing in a gallon size plastic bag and store in the refrigerator for about 2 days.

~ 6 1/2 cups of white fl our~ 1 1/2 cups of whole wheat fl our~ 1 1/2 cup brown sugar~ 2 tsp powdered ginger~ 1 tsp cinnamon

~ 1 tsp salt~ 1 cup molasses~ 1 cup light corn syrup~ 1-1/4 cup margarine

Roll out taffy cut fun shapes like trees, snowmen and stars press on your house.Candy pebbles, smarties, jelly tots, crushed candy be-come a colourful walkway.Pretzels for wreaths and spearmint leaves for treesHow about a candy leggo fence or a pond fi lled with blue jello?Petite mints, gourmet jelly beans, candy beads are fun

string lights.Candy sticks, candy canes for fence, corner or deck posts.Don’t forget about the roof, a chocolate Santa, cotton candy for the chimney.Stacks of marshmallows with gum drop hats become whimsical snowmen.Colourful Necco wafers make a yummy roof top.

~ 3 egg whites at room temperature~ 1 pound of confectioner’s sugar (powdered sugar)

~ 1/8 teaspoon cream of tartar~ Food coloring (optional)

Use pretzels for fence posts, create a log pileCookies make great stepping stones, doors, windows & shingles.Looking to make a simpler house? Create your frame and

roof out of a cardboard box, glue graham wafers to it. It’s a bit quicker and easier to mange especially for the younger children.


A WARM GIFT A WARM GIFT GIVING IDEA! GIVING IDEA!

NOW OPENNOW OPENATAT

3905 - 323905 - 32ND ND STST

3905 32 St260-3533

14 - 2601 Highway 6260-7740

5205-25th Ave260-5922

2501 58 Ave260-6583

4 LOCATIONS IN VERNON TO SERVE YOU

Old Dutch Caramel Corn

~ 175 gm package of Old Dutch Popcorn Twists~ 1/2 lb butter (not margarine)~ 1 c. brown sugar~ 1/2 c. light corn syrup~ 1 tsp. baking soda

Put popcorn twists into a large roaster pan.Using a 2 qt. (large) saucepan, cook butter, sugar and corn syrup together for 2 minutes. Add baking soda and cook a bit longer to reduce the foam. Pour over popcorn twists and stir to mix. Place in 250F over for 45 min-utes. Stir every 15 minutes. Remove from oven and pour out onto wax paper. Cool slightly and break apart.

Submitted by: Kay Buchanan

Sesame wings

Makes about 3 dozen hot appetizers ~ 1/2 c. cornstarch~ 1/4 c. fl our~ 1/4 c. sugar~ 1/3 c. soy sauce~ 1/4 c. oil~ 2 Tbsp. sesame seeds~ 1 1/2 tsp. salt~ 1/4 tsp. garlic powder~ 2 eggs~ 3 lbs. chicken drumettes or wings Measure fi rst 9 ingredients into a bowl that has a tight fi tting lid. Mix well.Add drumettes (if using wings discard the tips), add to marinade. Put lid onRotate bowl to coat all pieces.Refrigerate at least 2 hours. Remove from marinadeArrange chicken on baking sheetBake in 3500 oven for 30 min. until tender. Submitted by: Judy Nelson

Stilton Cheese Puffs

Makes 72 puffsPreheat oven to 425°F.

~ 1 c. water~ 1/2 c. butter~ 1/8 tsp. salt~ 4 large eggs~ 1 c. all-purpose fl our~ 1/4 c. green onion, fi nely chopped~ 4 oz. crumbled Stilton or blue cheese~ 8 slices bacon, cooked crisp & crumbled~ 1/2 tsp. pepper~ 1/2 tsp. marjoram

Combine water, butter and salt in sauce pan and cook over medium-high heat until boiling. Reduce heat to medium and stir in fl our, stirring quickly until mixture pulls away from th sides of the pan and forms a soft dough. Remove from heat. With handmixer, beat in eggs one at a time, beating well after each addition until dough is glossy. Turn into a bowl and add green onion, cheese, bacon, pepper and marjoram. Mix well.

Line a baking sheet with parchment paper. Drop 2 tsp balls of dough onto the sheet approx. 2 inches apart. Bake until golden brown, approx 15 minutes. Let stand on baking sheet 5 minutes. May be frozen - reheat at 350°F for 5 minutes.

Submitted by: Joan DeBock


Max Voets

Coffee Roasting Ltd.~ A B.C. owned company

2400 - 53rd Avenue, Vernon

250-549-2711

Happy Holidays!… and a big Thank You for

choosing us as your drycleaners.We look forward to seeing you

every day of the year.

We wish you a safe and happy Holiday Season from all of us at …

3304 - 32nd Street (beside Total Pet) • 250-545-2002Centre Drycleaners

Shrimp Dip

~ 1 ½ pkgs cream cheese (250 gm)~ 1/2 c. mayonnaise~ 1/2 c. sour cream~ 1/4 c. green onion, chopped~ 1/2 tsp. salt~ 1/8 tsp. pepper~ 14 oz. can artichoke hearts, drained & chopped~ 4 oz. can shrimp

Whip cream cheese, add mayonnaise & sour cream. Add rest of ingredients & whip. Good with multi-grain Tostidos.


DessertsApple Pudding Cake with

Caramel Rum Sauce

Preheat oven to 350F

~ 1 c. butter~ 1 c. white sugar~ 2 beaten eggs~ 1 1/2 c. white fl our~ 1 tsp. cinnamon~ 1 tsp. nutmeg~ 1 tsp. baking soda~ dash of salt~ 3 apples, peeled and fi nely chopped (Golden Delicious or Granny Smith)~ 1 tsp. vanilla~ 3/4 c. chopped walnutsCream butter and sugar in large bowl. Beat in eggs. Add dry ingredients. Stir in apples, nuts and vanilla. Mix well. Turn into greased 10 inch pie plate. Bake 3/4 to 1 hour.

Sauce:

~ 1 c. white sugar~ 1 c. brown sugar~ 1 c. whipping cream~ 1 c. butter~ 1/3 c. dark rumWhipped cream for topping

Combines sugars and cream in a sauce pan. Cook over low heat about 1 hour, stirring often. Add butter and cook 1/2 hour longer. Remove from heat and stir in dark rum. Serve warm over warm cake with whipped cream on top.


“One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don’t clean it up too quickly.”

~ Andy Rooney


AWARD WINNING PHOTOGRAPHER … serving the community for over 20 years.

3001 - 30th Avenue, Vernon 250-542-3010(Corner of 30th Ave and 30th St) www.brendahalaphotography.com

Passport and Visa Photos

Photo Restorations

Framing and Matting

Portraits for all Occasions

AAAAAAAAAAAAAAAA

Home for the Holidays

Hewko Chiropractic

Far Infrared Portable Furnaces

3105 - 34th Avenue, Vernon • 250-545-2468www.hewkochiropractic.ca

• Four stage air fi ltration system upgradable to 5 stage leaving your air purifi ed, cleansed and heated.

• 30,000 hour heating elements up from 20,000 last year

• Auto-Restart capabilities if your power goes off. Not available last year

• Dual Power settings 1500W or 750W. No need for two different heaters. Great for RV’s and boats as well.

• 300% more copper in the heat exchanger. Better far infrared production.

• 25% more effi cient 120V elements instead of 60V. Stronger heating.

• 20% smaller size than last year with much better results.

• Ceramic Insulation Blankets. Reduces noise and surface temperature.

• Improved design for element replacement. 3 screws instead of 16.

Heat up to 1000 sq. ft. for $1/day.

The 2011 models are fi nally here and the improvements over the

2010 models are incredible.

Therapeutic infrared heating systems for a green, healthy environment in stock now…

$$4794790000

Cherry Nut Jewel Bars

Base:~ 1 1/4 c. fl our~ 1/3 c. sugar~ 3/4 c. soft margarine

Combine fl our & sugar. Cut in margarine. Press evening into greased 9 x 13 pan. Bake 15 minutes at 350F.

Top:~ 1 egg~ 1/3 c. brown sugar~ 1 1/2 c. mixed nuts~ 1 1/2 c. candied cherries~ 1 c. chocolate chips

Beat egg and brown sugar until frothy. Add nuts, cher-ries & chocolate chips. Pour over base and bake another 20 minutes.

Submitted by: Kath Halvorson

Quick Coffee Cake

~ 1 c. fl our~ 1/2 tsp. salt~ 1 tsp. baking soda~ 2 c. apples - peeled, cored & diced~ 1 egg~ 1/4 c. oil~ 1 tsp. cinnamon~ 1/4 tsp. nutmeg~ 1/2 c. walnuts, chopped~ 1 c. sugar

Sift fl our, salt & baking soda together. Set aside. Put apples into a mixing bowl. Break egg over apples, add oil, sugar, spices & nuts. Blend thoroughly. Stir dry mixture into the apples and mix until moist. Spread into greased 8” x 8” pan. Bake 350F for 35-40 minutes. Let cool & dust with icing sugar.

Submitted by: Ann Deeley

“Never worry about the size of your Christmas tree.

In the eyes of children, they are all 30 feet tall.”

~ Larry Wilde


• Great Groceries• Bulk Baking Supplies

• Organics• Signature Deli

• Pharmacy• Floral

TWO VERNON LOCATIONS

G G i

One Stop ShoppingOne Stop ShoppingFor Your Holiday NeedsFor Your Holiday Needs

DOWNTOWN3417 30th Ave. • 250-542-8167

VERNON SQUARE4300 32nd St. • 250-542-2627

Pumpkin Pie

Crust:~ 2 c. spelt fl our (white or whole)~ 1 tsp. sea salt~ 1/3 c. cold organic butter~ 1/3 c. organic shortening (I use Earth Balance)~ 5-7 Tbsp. ice cold water

Sift together fl our & salt. Cut in butter & shortening with pastry knife until pieces are the size of small peas. Sprinkle in water 1 Tbsp at a time. Gently mix. Repeat until all is moist & forms a ball. For 2 pie crusts, cut ball in half - one for each pie crust. On lightly fl oured surface, fl atten ball with rolling pin & roll to desired thickness. Transfer to pie plate.

Filling:~ 3/4 c. sugar or 3 Tbsp stevia sugar~ 1/2 tsp. sea salt~ 1 tsp. cinnamon~ 1 tsp. diced fresh ginger or ground ginger~ 2 Tbsp. molasses~ 1/4 tsp. ground cloves~ 2 eggs~ 1 can organic pumpkin (approx. 2 cups) or 2 c. well-drained fresh pumpkin*~ 1 can full-fat coconut milk (stir well - it separates in the can)

Preheat oven to 425F

Mix sugar & spices in small bowl. In a large bowl, beat eggs. Add pumpkin & mix well. Stir in sugar & spice mix-ture. Stir the coconut milk well & add it to the pumpkin mixture. Pour into the pie crust. Bake 15 minutes at 425F, then reduce the heat to 350F & bake an addition 40-50 minutes. A knife inserted in the middle should come out clean. Cool on a rack & serve.

*To prepare my pumpkin, I remove all seeds and then cut it into 4 to 8 pieces. Line a large baking pan with silver foil. Place the pumpkin pieces onto the baking pan. Bake in the oven at 375F for 1 1/2 hours or until pulp is soft. Remove the pulp from the rind with a spoon & discard the rind. Blend the pulp until smooth using a blender or food processor. To create a thick puree, put it into a cheesecloth, hang it up over a bowl to drainwhich will squeeze out the excess water.

Submitted by: Jude McLean


Rogers Foods Ltd.Rogers Foods Ltd.

Baking Ingredients and Cookbooks available at…

Mincemeat Butter Tart Squares… the butter tart favourite with a festive difference

BASE:250 mL ROGERS NO ADDITIVE 1 cup ALL PURPOSE FLOUR 25 mL brown sugar 1 tbsp.125 mL butter 1/2 cupTOPPING:250 mL ROGERS PORRIDGE OATS OR 1 cup LARGE FLAKE OATS 1 mL salt 1/4 tsp.2 mL baking powder 1/2 tsp.2 eggs 2300 mL brown sugar 1¼ cups250 mL mincemeat 1 cupPreheat oven to 180˚ C (350˚F).Prepare base by combining ROGERS NO ADDITIVE / ALL PURPOSE FLOUR and brown sugar; cut in butter or margarine. Press into a greased 2L (9” x 9”) cake pan and bake 15 minutes or until slightly browned.Meanwhile, prepare topping by combining ROGERS OATS, salt and baking powder; set aside. Beat eggs and add brown sugar and beat again. Stir in mincemeat. Add dry ingredients and mix until well combined. Pour this mixture over partially baked base and bake an additional 25 - 30 minutes. Cool, then cut into squares. YIELD: 30 - 36 squares.

ROGERS BULK FOOD STOREROGERS BULK FOOD STORE4420 Larkin Cross Road, Armstrong, BC V0E 1B6

1-800-356-8735, ext. 5 • [email protected] • www.rogersfoods.com

778-475-0775Railway Plaza • #104 - 4710 31st St, Vernon

Call now to book your appointment

Manicures • Pedicures• Waxing • Gels • Acrylics

Professional nail care for ladies and gentlemen

H & T Nails

Gift Certifi cates Available

Mars Bars Squares

~ 4 MacIntosh Toffee bars or 40 caramels~ 4 Mars bars~ 1 c. butter~ 6 c. Rice Krispie cereal

Melt chocolates & butter together. Pour over Rice Krispies, blend well & press into buttered 9 x 13 pan. Let cool, cut into squares.


Cream Cheese

Sugar Cookies

~ 1 c. sugar~ 1/2 tsp. salt~ 1 c. margarine~ 14 oz. pkg. cream cheese, softened~ 1/2 tsp. almond extract~ 1/2 tsp. vanilla~ 1 egg~ 2 3/4 c fl our Combine all ingredients except fl our and mix well. Stir in fl our and chill at least 3 hours.Preheat oven to 350°. On a fl oured surface roll out dough to 1/8” thickness working with 1/3 at a time. Cut into desired shape with a fl oured cookie cutter. On an ungreased cookie sheet place cookies 1” apart. Bake for 7-10 minutes or until edges are slightly browned. Sprin-kle with colored sugar before baking if desired.

Submitted by: Adeline Jones

Scalellies

~ 1 dozen eggs ~ 1 tsp. salt~ 1/3 c. whiskey~ tsp. baking powder~ 2/3 c. oil ~ 7 1/2 c. fl our ~ 1 tsp. or 1 tbsp. sugar

Beat eggs until light & fl uffy. Add next fi ve ingredients one at a time stirring with a wooden spoon. (Can use the dough hook on the machine.) Add fl our 2 cups at a time. Save approx. 1 c. for rolling dough. Knead dough 15 to 20 min. until it’s soft & shiny & snaps. Take 1/8 of the dough & roll paper thin & cut into 1inch strips by about 3 in. using a knife or pizza cutter or fancy roller. Slit the middle about ¾ in & pull one end through or just leave fl at. Deep fry in oil. (I fi nd that grapeseed oil gave the best results.) Turning once then place on a wire rack to drip. When cool, drop into a pot of heated liquid honey to which a very small amout of water is added. This makes a very large batch and can be cut in half. Theykeep well in a cool place. Enjoy!

Submitted by: Annette Kovach


VVERNON ERNON LLOCKOCK & SAFEAFELTD.

Pat Cochrane

3101 - 31st AVENUE VERNON, BC V1T 2G9

250-545-0139www.vernonlock.ca

Bonded & Licensed Locksmiths

We do more than just cut keys! Keychains Repair & Service Locks Replacement Locks

Rekey Locks Transponders Keys Vehicle Remotes

Family Hair Care & Wig Sales

3403 303403 30thth Ave. • 250-542-4219 Ave. • 250-542-4219

Rosalie, Sandra, Maela, Sue, Carol

Come in and experience our personal, friendly, professional

services including cuts, perms, tints, highlights, razor cuts, wig sales, and

full esthetic service by Maela.

Nana’s Butter Tarts

~ 2 eggs~ 1 c. brown sugar~ 2 tsp. white vinegar~ 1 tsp. vanilla extract~ 1/4 tsp. caramel extract~ 1/2 c. melted butter~ 1 c. raisons~ 1 cup nuts (walnuts, pecans, cashews, almonds)

Prepared pastry for 2 dozen tarts In a large bowl, beat eggs. Add sugar, vinegar and va-nilla. Add melted butter, fruit and nuts. If you prefer to omit the nuts then add more raisins. Fill tart shells 3/4 full and bake in preheated oven. Bake at 400F for 15-20 minutes. Makes 2 dozen.

Submitted by Mrs. Ronnalea Stacey

Peanut Crunch

Combine 1/2 c. corn syrup & 1/2 c. brown sugar in sauce pan. Dissolve over low heat. Add 1 c. peanut butter.Pour over 2 c. Rice Krispies & mix well.Pat into greased 9 x 13 pan. Chill

Mix until smooth:~ 2 c. icing sugar~ 2 Tbsp. vanilla custard powder~ 4 Tbsp. milk~ 1/4 c. melted butter~ Spread over base and chill.

Melt 3 squares of semi-sweet chocolate and 3 Tbsp. butter. Spread over icing mixture & chill until set.Cut into bars.


Hunch Backs

~ 1 c. peanut butter~ 1 c. rolled oats~ 1 egg~ 1 c. chocolate chips~ 1/2 c. brown sugarBlend egg & peanut butter with mixer set at medium speed. Add brown sugar, oats & chocolate chips. Fold together with spatula until blended. Form into clumps with your hands or an ice cream scoop. Place on lightly greased cookie sheet. Bake for 8 minutes at 350F, cool.

Submitted by: Bridget Kotschner

May Peace be your gift at Christmas and your

blessing all year through!


250-549-4777 • #8 - 1800 Kal Lake Road, Vernon • Open Sunday through Friday

…For the Perfect Finish to a Perfect Day!…For the Perfect Finish to a Perfect Day!

We are working hard to preserve nature by providing heating solutions which can

help lessen the greenhouse effect.And we will continue to make climate protection a vital important goal.

BristolBennington

EntreesTurkey Dressing

~ 1 lb. Italian sausage, browned & chopped fi ne

Saute:~ 1 med. onion, chopped~ 2 stalks celery, diced

Add:~ 3 c. chicken stock~ 1/2 tsp. salt~ 2 apples, peeled & diced~ 1/4 c. parsley, chopped~ 1/2 c. pine nuts, roasted~ 1/2 c. fresh cranberries~ 1 tsp. lemon zest~ 1 1/2 tsp. sage~ 2 eggs, well beaten~ 12 c. stale bread cubes

Mix everything together and put into a greased casse-role dish. Bake at 350F for 40 minutes. Drizzle with butter and bake 20 minutes more.

This may be done in a slow cooker, fi rst on High for 45 minutes, then reduce to Low for 4 hours.

Submitted by: Kay Buchanan

12408 Kal Lake Rd, Vernon • 250-545-3131

Come visit us for our SPECIAL NIGHTLY FEATURES!

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~ Wine & Dine ~Sat. thru Wed.

4pm - 9pm2 Entrees with

1/2 L of wine for

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Serving our valued customers for the past 35 years.3006 - 28th Avenue, Vernon

250-545-5137

Voted by Okanagan Life MagazineBest Asian, Vegetarian & Family

Restaurant

NOW OPEN AT 4PM 7 DAYS A WEEK!

Gift Gift Certifi cates Certifi cates

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Book Your Book Your Christmas Party Christmas Party Today!Today!

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Crunchy Bacon Coleslaw

~ 4 c. shredded green cabbage~ 1 c. shredded red cabbage~ 1/2 c. chopped roasted peanuts~ 4 slices cooked bacon, crumbled~ 3/4 c. Miracle Whip~ 1 Tbsp. sugar

Combine fi rst four ingredients. Mix together Miracle Whip & sugar, add to cabbage mixture & toss. Serves 8.


Oven Baked Bread Stuffi ng

with Sage & Thyme

~ 4 Tbsp. unsalted butter, plus extra for the baking dish~ 3/4 c. large onion, chopped medium~ 2 ribs celery, diced medium~ 1/4 tsp. sage (dried)~ 1/4 tsp. thyme (dried)~ 1/4 tsp. marjoram (dried)~ 1/4 tsp. parsley (fresh), minced~ 1/4 tsp. black pepper~ 1 loaf French bread, potato bread or challah bread~ 1 c. chicken broth~ 2 large eggs, beaten lightly~ 1/2 tsp. salt

Dry whichever bread you choose by cutting 1/2 inch slices, laying them on a single layer on baking sheets & leaving them overnight. The next day, cut the slices into 1/2 inch cubes & allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225F oven until brittle but not browned, 30-40 min-utes. Then cut them into cubes and proceed.

Adjust oven rack to center position & heat oven to 400F (350F if using challah bread).

Heat butter in large skillet over medium-high heat until fully melted. Pour off 2 Tbsp butter and reserve. Re-turn skillet to heat, add onion, & celery. Saute, stirring occasionally, until transparent, about 8 minutes. Stir in sage, thyme, marjoram, parsley & black pepper. Cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs & salt. Toss gently to distribute dry & wet ingredi-ents evenly.

Turn mixture into buttered 9 x 13 baking dish, drizzle with reserved butter, cover tightly with foil & bake un-til fragrant, about 25 minutes (30 minutes for challah). Remove foil & bake until a golden brown crust forms on top, about 15-20 minutes longer. Serve warm.

Note:Stuffi ng can be cooked inside the bird if you prefer; just reduce the stock to 1/2 c. If you prefer to use fresh herbs, substitute 1 1/4 tsp. minced herbs for dried measurements.



1015 Fairweather Rd, VernonPrize Line 250-558-1599

Information … 250-558-6919MAP TO

FAIRWEATHER BINGO

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Christmas Morning

Wife Saver

This is a make ahead recipe. Serves 6-8 people ~ 16 slices of white bread with crusts removed~ 16 slices of ham~ 16 slices of sharp cheddar cheese (or sliced process cheese)~ 6 eggs~ 1/2 tsp. salt~ 1/2 tsp. pepper~ 1 tsp. dry mustard~ 1/4 c. minced onion~ 2 tsp. Worcestershire sauce~ 3 c. milk~ Dash of tabasco or red pepper sauce~ 1/2 c. butter or margarine~ 1 1/2 c. crushed Cornfl akes In a 9” X 13” buttered glass baking dish, put 8 slices of bread down (you might have to cut bread to make it fi t depending on type of bread used). Then put down all the slices of ham and all the cheese of top of the ham. Next put done the remaining 8 slices of bread. In a medium bowl beat eggs, salt, pepper. Add the dry mustard, onion, Worcestershire sauce, milk and tabasco sauce. Once this is all mixed pour over the top of the bread. Cover entire dish with tin foil and let stand over-night in refrigerator. In the morning preheat oven to 350 F. Melt butter or margarine. In a small bowl, add melted butter to crushed Cornfl akes. Sprinkle over top of entire dish. Bake uncovered for 1 hour. Let sit for 10 minutes be-fore serving. Enjoy!!! Merry Christmas from my family to yours. Submitted by: Kimberley D. Dill

“Christmas is a necessity. There has to be at least one day of the year to remind us that we’re here for something else besides ourselves.”

~ Eric Sevareid


• Mead Tasting & Sales• Country Store & Gift Shop

• Educational Tours & Presentation• Honey Health Boutique

OPEN ALL YEAROPEN ALL [email protected]@planetbee.comwww.planetbee.comwww.planetbee.com

5011 Bella Vista Rd., 5011 Bella Vista Rd., VernonVernon

250-542-8088250-542-8088

Mead or Honey Wine, the oldest alcoholic beverage known to man, is made from fermented honey and

water. By using unique British Columbia fl oral sources of honey, by adding specifi c fruit concentrates, herbs and spices, mead can be fi nished in many delightful ways.

6236 Pleasant Valley Road, Vernon250-542-3470 • Toll Free 1-800-668-8022

www.okrestore.com

Sweet Potato Casserole

Hot or cold, you will think you are eating dessert - it is scrumptious!

~ 3 c. (700 ml) sweet potato, cooked & mashed (about 2 lb)~ 1/2 c. (1/2 ml) organic sugar~ 2 eggs~ 1/4 c. (50 ml) butter, softened~ 1 tsp. (5 ml) vanilla~ 1/4 tsp. (1 ml) sea salt~ 1/2 tsp. (2 ml) cinnamon~ 1/2 tsp. (2 ml) nutmeg~ 1/4 c. (50 ml) butter, margarine or Earth Balance butter~ 1/2 c. (125 ml) organic brown sugar, packed~ 1/4 c. (50 ml) all purpose fl our or spelt fl our~ 1/2 c. (125 ml) chopped pecans

Mix fi rst 8 ingredients together. Put into 2 qt. (2 litre) casserole dish. Melt butter in small sauce pan. Add brown sugar, fl our & nuts. Stir well. Sprinkle over top. Bake un-covered at 350F (180C) for about 30 minutes. Serves 8


Quick Meat & Pasta Casserole

~ 2 c. cooked noodles~ 1 can mushroom soup (or any kind you like)~ 1 c. leftover turkey (or other meat)~ salt & pepper to taste

Mix all together & put into greased casserole dish. Top with 1 c. mozzarella cheese. Bake at 350F for 45 min-utes. Can be doubled if you have enough leftover meat.This is very good reheated as well.


Chicken Raspberry

Makes about 3 dozen hot appetizers

~ 1 Tbsp. hard margarine or butter~ 1 Tbsp. cooking oil~ 6 boneless skinless chicken breast~ dash of salt and pepper each~ 1/4 tsp. ground rosemary~ 1/4 c. fi nely chopped onion~ 1/3 c. raspberry vinegar~ 1/2 c. water~ 1 tsp, chicken bouillon powder~ 1 tsp. dried chives Heat margarine or butter and oil in frying pan. Add chicken brown both sides with salt, pepper and rosemary. Keep warm. Saute onion in same frying pan until golden. Add vinegar, water and bouillon powder. Boil 5 minutes.Add chives stir, bring to a boil. Reduce heat cover simmer for 5 minutes. Bake in 3500 oven for 30 min. until tender.

Submitted by: Judy Nelson


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Broccoli Caulifl ower

Supreme

This goes perfect with Turkey Squares - and cook at the same time!

~ 2 c. broccoli fl orets~ 2 c. caulifl ower fl orets~ 2 eggs~ 1/2 c. mayonnaise~ 1 medium onion, fi nely chopped~ 1 can cream of mushroom soup~ 1 c. sharp cheddar cheese, grated reserve 1/2 c.~ 1/2 c. melted butter~ 1 c. crushed croutons

Arrange vegetables in a greased 9” x 13” glass dish. Beat eggs, combine with mayo, onion, soup & 1/2 c. cheese. Pour over the vegetables. Spread remaining 1/2 c. cheese over top. Drizzle melted butter over top, then spreadcrushed croutons over that. Bake at 350F for 40 minutes

Submitted by: Ann Deeley

Oriental Chicken

~ 1 package (8 to 10 pieces) chicken thighs, skin removed~ 2 cloves garlic, crushed~ 1/3 c. green onions fi nely chopped~ 3 Tbsp hoisin sauce~ 2 Tbsp peanut butter~ 1 Tbsp soy sauce~ 1 Tbsp sesame oil~ 1 Tbsp lemon juice~ 1 tsp hot pepper sauce~ 1 Tbsp fresh ginger, fi nely chopped

Arrange chicken thighs in 9” x 13” pan. Combine re-maining ingredients and pour over chicken in pan. Bake uncovered for 40-45 minutes at 375°F. Garnish with chopped green onions and parsley before serving.

You can double the sauce (or use less pieces of chicken) and pour the extra sauce over rice.


Swiss Corn Bake

~ 16 oz. package frozen corn~ 2 beaten eggs~ 1/2 c. Swiss cheese, shredded~ 1 1/3 c. evaporated milk

Mix together & pour into greased 8” round casserole dish.Top with 1 c. shreeded Swiss cheese.Bake 20 minutes at 350F.



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