December 06, 2012

HRISTMAS ECIPE GUIDEHRISTMASHRISTMASHRISTMASHRISTMAS ECIPE GUIDEECIPE GUIDE

DECEMBER 2012

A SPECIAL SUPPLEMENT FROM

HolidayRecipesthe Whole FamilyWill Love

A Season for

Baking

FamilyTraditionsover the Holidays

SERVICE & SALES

Happy Holidays

Z2 Christmas Recipes Thursday,December 6, 2012

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Z3Christmas Recipes Thursday,December 6, 2012

1 lb. butter (2 cups)1 cup sugar2 cups finely ground almonds2 cups flour1 cup of berry sugar

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MANDELHOERNCHENBernadette Fuhrmann

astyreatsT

1. Cream butter. Add the sugar, and continue to beat.2. Add ground almonds and continue beating.3. Add the flour and mix until it is blended well enough to begin kneading.4. Turn the dough out onto floured board and continue to knead. Form into a ball and chill for 1 hour.5. Shape chilled dough into ropes ¾ inch thick. Cut ropes into 2 inch long pieces.6. Curve each cut piece into a crescent shape, smoothing the cut ends. Tip: Gently curve around your finger to form a crescent. Or form on a greased cookie sheet.7. Bake at 350°F for about 10-15 minutes. Cool on wire rack.8. Dip each cookie in the berry sugar until well coated on both sides. And Enjoy!

This is a traditional German shortbread recipe that my mother brought back with her from her tiny little hometown of Huenfeld Germany in 1953. It was passed down to her from her grandmother, and It was and still is a favourite amongst family and friends. I continue to bake these delectable treats every year and hope to pass the tradition down to my own grandchildren, and their children and so on.

1 lb. butter (2 cups)1 cup sugar2 cups finely ground almonds2 cups flour1 cup of berry sugar

CLARA’S APRICOT BARSJanice Pawlik

1) 2/3 cup dried apricots - well packed 1 1/2 cup water Bring to a boil and simmer 10 minutes, drain and let cool. - chop finely and set aside (or snip with kitchen shears) 2) 1/2 cup butter 1/4 cup white sugar 1 cup all purpose white flour Combine the above with a mixer or fork and press into a greased 8 inch pan.

Pack down but do not over work it!Bake 25 minutes at 350 degrees until gold brown.Remove to cool and set aside. 3) Beat together: 1 cup brown sugar 1/2 cup sifted white flour 2 eggs 1/2 tsp Baking Powder 1/4 tsp Salt 1/2 cup chopped walnuts

Stir into the above mixture the chopped apricots.Pour over the cooled baked crust base. Bake 30 minutes at 350 degrees until the top is firm to the touch.When cool, dust lightly with icing sugar and cut into squares. Enjoy! Optional*I use organic ingredients for most of the above and unbleached white flour.

This recipe was given to me over 50 years ago. My dear Mother-in-Law, no longer with us, made this with me each Christmas and it has stayed in the family ever since. Through all sorts of dietary fads, low fat, gluten free and the like, it still remains a favourite. So in memory of our dear Clara, here is the recipe that is an all time favourite in our circle of friends and family. It might look a bit fussy, but really, it takes no time and you can do the apricots ahead of time. This freezes well and I have mailed it all over the world at Christmas time, packed and wrapped well in a tin.


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Peggy A DeVries, CFPFinacial Advisor512 Nelson Ave.Nelson, BC V1L 2N3250-352-2254

www.edwardjones.comMember – Canadian Investor Protection Fund

“Happy Holidays”

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The Affolter Financial Group Inc.Assante Financial Management Ltd.

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(250) 365-2345 • Toll-Free: 1-888-365-4888 • Fax: (250) 365-3476

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Collin LudwarB.Comm CFP

Debbie PereversoffCFP CPCA

Tim AffolterCFP CLU ChFC




(250) 365-2345 • Toll-Free: 1-888-365-4888 • Fax: (250) 365-3476








(250) 365-2345 • Toll-Free: 1-888-365-4888 • Fax: (250) 365-3476





www.affolter� nancial.com

Holiday Greetings

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1 1/2 tsp. unflavoured gelatin (1/2 pkg.)1/2 c. lemon juice3 eggs separated2/3 cup sugar

grated peel of one lemonpinch of salt1 cup whip cream

LEMON MOUSSETina Bryan

Dissolve gelatin in lemon juice in top of double boiler set over simmering water. Beat egg yolks with 1/3 cup of the sugar until mixture is lemon coloured. Fold lemon gelatin mixture & peel into beaten yolks. Gradually adding remaining 1/3 cup sugar, beat egg whites with pinch of salt until form stiff peaks. Blend large spoonful of beaten whites in lemon-yolk mixture, Whip cream & fold remaining whites & cream into lemon mixture. Dish into individual serving dishes or one bowl, cover & freeze 2 - 3 hours. Raspberry Sauce:combine thawed raspberries & juice with lemon juice in blender & puree. (the recipe says to strain to remove seeds but I never do - I love raspberry seeds). Pour raspberry puree into saucepan & add sugar. Bring to a boil over medium heat, simmer for 15 minutes, dissolve cornstarch in liqueur & stir into raspberry sauce. Cool & serve with mousse

RASPBERRY SAUCE1-15 oz. pkg. frozen raspberries with juicejuice of 1/2 lemon1/2 cup sugar1/2 tsp cornstarch1/4 cup framboise or kirsch

3 lb raisins, scald and drain well1 lb dates, cut small½ lb blanched almonds, chopped½ lb dried apricots, scald and chopped well1 orange, grated rind

1 lemon, grated rind½ cup candied ginger, chopped¼ lb each dried papaya and pineapple1 cup butter½ cup honey2 tsp vanilla2 tsp almond extract6 eggs, beaten until thick

½ cup molasses or strong coffee½ lemon, juiced2¾ cup whole wheat pastry flour1 tsp baking soda 1 tsp each mace, cinnamon, nutmeg, allspice½ tsp ginger, salt¼ tsp cloves

DARK FRUIT CAKECo-Op member Sue Schultz

Prepare cake pans using 4 layers of brown paper as lining. Leave paper 1” higher than tins and grease paper next to cake. Mix fruits and nuts. Optional - soak overnight in 1 cup dry sherry.

Cream together butter and honey until very smooth. Beat in eggs, extracts, coffee or molasses and lemon juice. Blend well.

Sift together the dry ingredients. Beat 1½ cups into the honey/butter mixture. Sprinkle the remaining 1½ cup over the fruit mixture and mix

thoroughly. Pour the cream batter into the fruit and mix well.Fill the pans ¾ full, having the batter higher at sides than centre. Cover cakes with one layer of greased brown paper.

Bake at 275º oven with a tin of hot water on the bottom shelf.• Large cake 3½ - 4 hours • Medium cake 2¾ - 3 hours• Small cake 2 hours

Cool in tins. Wrap in cheesecloth soaked in brandy.

•1/2 cup almonds, soaked overnight•1/2 cup dates, soaked overnight•1/2 cup walnuts

•1/4 cup tahini or almond butter•2 tbsp dutch cocoa or carob powder (optional) •Shredded coconut for rolling

MOOSE MARBLESKootenay Co-op Kitchen

Directions:Place all ingredients in food processor and mix until “dough’ forms into a ball. Form into bite size balls and roll in cocoa or unsweetened shredded coconut.

Additional Comments:You can vary the nuts and seeds. You can also roll this “dough” to 1/8” thin rectangle and dehydrate (a low oven works well.)


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3 tbsp margarine or butter, melted3 tbsp honey4 cups raw shelled peanuts1 tsp cinnamon1/2 tsp nutmeg

HONEY SPICE PEANUTSKootenay Co-op Kitchen

Combine everything except the peanuts; mix well. Add peanuts, toss to coat. Spread on a 10x15 inch cookie sheet. Bake at 350°F, 10 - 20 minutes - depending on size of peanuts - or until peanuts are toasted, stirring every fi ve minutes. Remove from pan, spread in a single layer on wax paper and allow to cool completely. Store in an airtight container.Almonds would work equally well in this recipe.

2 cups shredded carrot¼ cup dried apricots¼ cup golden raisins2 cups quick cooking oats½ cup chopped walnuts½ tsp cinnamon1 ½ cup apple juice

SUNSHINE SNACK BARMyriam Zbinden-Laplante Kootenay Co-op’s Budget Gourmet

Preheat oven to 350F. Combine fi rst six ingredients in a bowl. Add apple juice and stir well. Press ingredients into an oiled 9x11 glass baking-dish. Bake for approximately 40 minutes or until golden brown. Cool completely before slicing. Store in an airtight container.


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2 pkg’s Choc Cake mixes4 eggs2/3 cup oil

OREO COOKIEScn’s FavoriteLenora Siemens

Set oven 350F. Mix ingredients together. With hands, shape dough into small balls (small tsp) and bake until nice and round and dough is barely firm - this dough burns easily. Take out of oven and slap cookie sheet on counter to flatten cookies. Remove from pan and cool. Ice together with the following icing making a sandwich - 1/2 cup cream cheese, 1/8 cup of butter, 2 cups of icing sugar and 1 tsp vanilla. These cookies soften with a few days. Make about 48 double cookies.

Happy Birthday food for Jesus on December 25th was a natural tradition for our 5 children each year. Their own choice of food and cake was a available for their own birthday, why not for Jesus? He would like tomato soup, grilled cheese sandwiches and lot of angel food cake with whipped cream and strawberries! And so with candles on the cake, the 25th of December we would sing “Happy Birthday to Jesus! Happy Birthday to you!”

Living 1000 miles away from immediate family made it difficult to celebrate the season with them. So the 24th dinner was reserved for those without immediate family--like ours. Having Egnat, a lonely 85 year old retired construction worker for games (building Jenga was his favorite), dinner and a present wrapped by the kids, or Evelyn, our best single neighbour who loved game boards and chocolate as much as we did, allowed us all to give and receive joy--the real reason of the season.

Still tradition? Yes--the grandchildren know that Christmas brings angel food cake for Jesus birthday! And, if the like, I’ll make a grilled cheese sandwich too!

1 cup semisweet chocolate chips2 T. butter or margarine

1 egg1 cup icing sugar1 cup chopped walnuts

2 cups miniature marshmallows1/2 cup flaked coconut

ANGEL SWEETSct’s FavoriteLenora Siemens

Melt chocolate and butter over low heat. Remove from heat, blend in egg. Stir in sugar, nuts and marshmallows, blending well. Shape into 1-inch balls, roll in coconut. Chill. Makes about 48.

1 cup sugar2 cups syrup1 cup lard

1/2 cup cold water7 1/2 - 8 cups flour3 tsp, baking powder

1/2 tsp. each cloves, ginger, cinnamon, nutmeg and pepper

PEPPERNUTSkj’s FavoriteLenora Siemens

Make a firm dough. With approximately 1/4 cup of dough, roll a long snake-like rope of 1/2 inch. Cut into 1/2” size pieces and place on cookie sheet. Bake at 350F. Remove from oven when lightly brown got softer cookies, or longer if you like harder peppernuts! A large recipe - enough to share with neighbors.

2 cups brown sugar1 1/2 cups butter2 1/2 cup flour

3 cups rolled oats2 tsp, soda1/2 tsp salt

DATE FILLING:

1 1/2 lbs dates, chopped

1 1/2 cups boiling water

1/2 cup sugar

MATRIMONIAL CAKEjis’s FavoriteLenora Siemens

Makes a thick 9 x 13 pan cake. Bake 350 F. for 20 - 25 minutes. Date Filling: Boil together until thick.

Grease and flour 9x13 inch pan. Mix together dry ingredients. Take 1/2 of the crumbs and press smoothly into pan. Spread date mixture evenly, and then the remaining dry ingredients. Pat down well and bake until light.


Have a Joyous Holiday Season From The Staff at Buy-Low Foods

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3 cups butterscotch chips3/4 cup peanut butter1/2 cup margarine or butter4 cups mini marshmallows

Melt fi rst 3 ingredients together - not too hot. Stir in the marshmallows - they should not melt. Spread in 8 inch buttered square pan, cool and cut into squares. Super easy!

PEANUT BUTTER/MARSHMALLOW SQUARESkp’s FavoriteLenora Siemens

2 eggs (beat)1 1/2 cups brown sugar1 tsp. vanilla2/3 cup oil1 1/2 cups fl our1 1/2 tsp. baking powder3/4 tsp. salt1 cup choc. chips

Mix liquids in a small bowl adding dry ingredients and choc chips last. The dough will be thick - spread to edge of cookie sheet with spreader.

Spread dough on 11x15 inch greased cookie sheet and Bake at 300 F for 15-20 minutes Do not over bake - keep the baked dough light gold in colour. Cool on cookie rack and cut into squares. So easy!

CHOCOLATE CHIP COOKIE SQUARE IN A COOKIE SHEETkd’s FavoriteLenora Siemens


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Season Greetings

astyreatsT

1lb butter1 cup fine (berry) sugar4 cups all purpose flour

SHORTBREADsubmitted

Kneed sugar into the butter until smooth, then work in flour 1 cup at a time until dough appears pliable – about 20 minutes of kneading time. Chill slightly. Roll out dough to fit large 11 x 13 cookie sheet. Level in pan. Prick all over surface with tines of fork. Chill 10 minutes. Bake in preheated oven of 275 – 300 F for approximately 45 minutes until edges just start to turn light brown. Cool 10 minutes. Cut into small squares or fingers. Store in layers of wax paper in a tin, in a cool place. Improves with age.

1 cup scalded milk 1/2 cup (1 stick) butter 1 cup sugar (or less, to taste) 1/2 teaspoon salt 2 packages active dry yeast

1/4 cup warm water 2 large room-temperature eggs, beaten 5 1/2 cups all-purpose flour 1/2 cup golden or dark raisins 1/2 cup blanched sliced almonds

1/3 cup chopped citron TOPPING: 1 large room-temperature egg, beaten 2 tablespoons blanched sliced almonds Confectioners’ sugar (optional)

TRADITIONAL CZECH CHRISTMAS BREADsubmitted

Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.

Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and 2 eggs and combine.

Add 3 cups flour and beat with the paddle until smooth. Add the raisins, almonds, citron, and remaining flour and mix, 3 to 5 minutes until smooth. Dough will be sticky. Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. See this Quick Tip for faster rising.

Punch down dough and turn out onto lightly floured board. Divide dough into 3 large pieces and 5 smaller ones. Roll each piece into a rope, about 14 inches long. On a parchment-lined baking sheet, braid the 3 larger pieces loosely and pinch ends together.

Braid 3 of the smaller rolls, pinch ends together, and place on top of large braid. Twist the last 2 rolls together and place on top of second braid, tucking ends under large braid. Cover with a cloth or greased plastic wrap and let rise 1 to 1 1/2 hours in a warm place.

Heat oven to 400 degrees. Brush vanocka with 1 beaten egg and sprinkle with 2 tablespoons almonds. Bake 15 minutes, reduce heat to 375 degrees and bake 30-45 minutes or until instant-read temperature registers 190 degrees. Let cool completely before slicing. Dust with confectioners’ sugar before cutting, if desired.

This recipe for Czech Christmas bread or vanocka (vah-NAWTCH-kah) is similar to houska, chalka, challahand other Eastern European egg twist breads. Traditionally, this loaf is made of three braids of decreasing size placed one on top of the other, but a simple three-strand braid will work just fine.

Some variations of vanocka call for dried apricots and raisins to be soaked overnight in brandy or rum, and additions of citron and anise seed. The vanocka dough is the same one used for Easter -- bochanek velikonocni -- just round with a cross cut into it.

Makes 1 large Czech Christmas Bread - VanockaPrep Time: 1 hour • Cook Time: 1 hour • Total Time: 2 hours


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1/3 cup butter1 cup brown sugar2 Tablespoons milk or cream

½ cup raisins1 egg beaten1 tsp vanillaTart shells

BUTTER TARTSsubmitted

Mix all together. Fill shells only half full. Bake at 450 degrees for 8 minutes. Reduce to 350 and bake until pastry is delicately browned

THE KING OF KINGS CAKE (Queen Elizabeth Cake)Varabioff

1. Heat l cup dates (cut up) 1 cup boiling water 1 T. lemon juice Add 1 t. soda and let cool

2. Cream 1/2 cup brown sugar 1/2 cup butter 1 egg 1 t. vanilla

3. Sift 1 1/2 cups wholewheat flour 1/4 t. salt 1 t. baking powder

Mix 3, 2, and 1. Bake in l3 x 9 greased pan 25 min. at 350 deg. Let cool.

4. Combine 1/4 cup melted butter 1/2 cup brown sugar 3 T. cream (or buttermilk) 1/2 cup chopped walnuts 1/2 cup shredded cocoanut 1/2 cup sunflower seeds

Spread evenly over cake. Broil until frosting becomes bubbly (3 to 4 mins.)

Some Christmas Eves ago (2005) my little granddaughter whispered in my ear “Baba let’s bake a cake and sing ‘Happy Birthday, Dear Jesus’”. Well, I thought this was a very precious idea especially coming from a five year old; and, so I decided to make this a Family Tradition.

We were very grateful for all the Blessings bestowed on our family.

So everyone came for luncheon. We gathered around the table, said prayers, enjoyed borscht, bread and cheese, sang ‘Happy Birthday, Dear Jesus’ and enjoyed ‘King of Kings Cake’.

This recipe had to be quick and easy. It is revamped (healthier version) and renamed to suit the occasion.


Happy Holidays from the

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December 17

Non-consigned items only

Happy Holidays from the Board and Staff at gallery 2

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December 26

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items & decorationsDecember 26

524 Central Ave. Grand Forks, BC

Happy Holidays from the Board and Staff at gallery 2

Symbol located atop front gallery 2 signfacing Central Ave.

Call 250-442-2211 for details to enter

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Come See theConceptual Christmas

Trees on displayat gallery 2

524 Central Ave. Grand Forks, BC524 Central Ave. Grand Forks, BC

Happy Holidays from the Board and Staff at gallery 2Happy Holidays from the Board and Staff at gallery 2Happy Holidays from the Board and Staff at gallery 2Happy Holidays from the Board and Staff at gallery 2Happy Holidays from the Board and Staff at gallery 2

Conceptual Christmas

524 Central Ave. Grand Forks, BC

astyreatsT

8oz Plain Flour4oz Rice Flour

8oz Butter4oz Berry Sugar

Thoroughly blend butter and sugar. Knead in the fl our. Do not overwork. Press into 2 round Cakes ¾” thick. If you have wooden molds, using rice fl our, dust molds lightly. Press Dough into mold, turn mold over and strike sharply against baking sheet. Prick shortbread with fork. Bake in a moderate oven for 25 to 30 minutes, until lightly golden. Sprinkle with additional Berry Sugar to garnish. An old Scottish superstition was that Shortbread should be broken, not cut. If you wish to divide into sections mark shortbread lightly immediately after baking.

MURRAY TERRACE SHORT BREADSkye Peterson

Every Christmas morning, Papa (Jack Lascelles) would play a 78 Christmas record on a gramophone; one of a few that Singer Sewing Machines had made. He had an electrical shop in Aberfeldy where he sold the gramophones and had brought one home. His children had to wait every Christmas morning, in bed, until they heard the Gramophone playing; and only then could they run into the living room and open their Christmas presents. And then, when his grandchildren were born the tradition continued for the second generation. In 1980 the Gramophone was shipped to Canada, to me, his granddaughter, and I have continued this tradition every year with loving memories of my grandparents Jack and Edith Lascelles, and until this day for my own children; the third generation. Bonnie Lee Peterson


250-442-2778Open 7 days a week 8 am - 8 pm 441 Central Ave, Grand Forks, BC

Pharmacy Open 8 am - 7 pm Mon -Fri. 9 am - 5 pm Sat & Sun.

It’s Beginning To Look A Lot Like Christmas, Everywhere You Go!

Stop into Overwaitea for everything you need to make your Christmas Complete.

“Joyous songs and Christmas cheer…May laughter and friendship be yours all year!”

John Slater MLABoundary SimilkameenTel: 250.495.2042 • Fax: 250.495.2077Toll Free: 1.877.652.4304 • Email: [email protected]: johnslatermla.bc.ca

arvelous uffinsM

2 cups whole wheat flour2 tsp baking powder1 egg, beaten

1/4 cup oil or melted butter1/4 cup honey

1 cup milk1 cup vegetarian mincemeat

CHRISTMAS MORNING MUFFINSKootenay Co-op

Combine dry ingredients. In a separate bowl combine wet ingredients including mincemeat and beaten egg. Fold wet and dry ingredients together with as few strokes as possible to mix. Spoon into greased muffin tins. Bake at 400F for about 15 minutes. And Merry Christmas!

¾ cup almonds, ground (or almond meal)½ cup flaxseeds, ground (or flax meal)2 tsp baking powder3 tsp cinnamon1 tsp nutmeg¼ tsp clove powder

½ tsp salt¾ cup brown sugar4 eggs, beaten¼ cup coconut oil½ cup almond or coconut milk1 Tbsp vanilla extract

1 apple, grated or finely chopped½ cup pecans

APPLE & FLAX MUFFINSKootenay Co-op Myriam Zbinden-Laplante

Preheat oven to 350F and grease the muffin tin (recipe makes 12).Mix all of the dry ingredients together in a bowl. Add the wet ingredients to the beaten eggs and mix well. Combine the wet ingredients with the dry and stir. Let batter rest for 10 minutes. Fill muffin tin with batter and bake for 18-20 minutes, or until toothpick comes out clean.

1 cup margarine2 eggs2 cups sugar

6 to 8 ripe bananas2 tsp b. soda & 4 tbsp hot water mixed together

3 cups flour1 tsp salt

BANANA MUFFINSTheresa Hodge

Bake 375 for 20 minutes.


TRADITIONAL SERVICEIN PERSON & ONLINE

Castlegar#100 - 630 - 17th Street,Castlegar, B.C. V1N 4G7phone: 250-365-7232 Fax: 250-365-2913

HERITAGECREDIT UNION Slocan valley

3014 Hwy 6, P.O. Box 39, Slocan Park, B.C. V0G 2E0Tel: 250-226-7212 Fax: 250-226-7351

online: www.heritagecu.ca

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Home for the HolidaysMayor and Council would like to wish the residents of Nelson a safe and happy holiday season!

avouryoupsS 5 - 6 cups water

2 - 3 tbs. minced fresh ginger root5 shitake mushrooms, stemmed and minced3/4 cup finely chopped carrots

2 baby bok choy, thinly sliced across the leaves to within 1/2 inch of bottom (slice them while they are all still attached)1 cup cooked quinoa or other grain

2 green onions, chopped1 1/4 cup minced fresh parsley1/3 cup miso2 - 3 tbs. tamariANTI-FLU SOUP

Kootenay Co-Op

Place the water in a medium sized pot and start it heating while you chop the ingredients.Chop all the vegetables in the order given, adding each to the pot as it is chopped.Allow the soup pot to simmer 15 - 20 minutes and then add the quinoa or grain.Place the miso in a small bowl or cup and add some of the broth from the soup. Using

a whisk or spoon, blend the miso with the broth until there are no lumps.Turn off the heat under the soup and add the miso and tamari; serve immediately.Serve with Kamut Indian Fry Bread for a healthy, satisfying and light meal. Serves three generously, four adequately.

Origins of the The Doukhobor Cuisine

Although the Doukhobor’s trace their roots to Russia, historically they’ve tended to live in separate, self-contained communities. This factor, along with their frequent and long periods of exile throughout various parts of the Tsarist Empire with its many ethnic populations, has contributed toward the development of a unique Doukhobor cuisine. The food culture of the Doukhobor’s who emigrated from Russia in 1899 has also been affected by their vegetarian principles and by a century of life in Canada.

Thus, while most traditional Doukhobor foods are variations of Russian and Slavic dishes, some are clearly of other ethnic origin such as Ukrainian and Turkish. Likewise, a few are totally unique to Doukhobor, and many others have been either adopted or adapted from the multi-ethnic food culture of North America. All-in-all, it adds up to a “culinary cornucopia” not quite like any other in the world!

3 qt water5 med potatoes3/4 C - 180 ml butter1/2 C - 125 ml carrots, grated

1 small beet1 C - 250 ml onions, chopped2 tbsp - 30 ml fresh dill, chopped1 C - 250 ml potatoes, diced

6 C - 1.5 L shredded cabbage1 tbsp - 15 ml salt1 C - 250 ml whipped cream1/2 C - 125 ml chopped carrots

4 C - 1 L canned tomatoes3/4 C - 180 ml green pepper3/4 C - 180 ml green onions1/4 C - 60 ml chopped celery

BORSHCHUSCC

1 - In frying pan pour 4 c - 1 L of canned tomatoes and mash. Add 1 Tbsp butter - 15 ml and 1/4 c - 60 ml of onions and simmer until thick.

2. Place 1/4 c - 60 ml butter, 3/4 c - 180 ml chopped onions, 1/2 c - 125 ml finely grated carrots and 1/4 c - 60 ml chopped green pepper into frying pan and saute until transparent - do not brown.

3. In separate frying pan place 3 c - 750 ml of shredded cabbage and 1/4 c - 60 ml of butter and saute until tender - do not brown.

4. Boil 3 qt - 3 l of water in a pot, add 1 tbsp sale, 1/2 c - 125 ml chopped carrots, 4 med potatoes halved, 1 beet, 1/4 c - 60 ml chopped celery, and add 1/2 of the simmered tomatoes from step 1. Continue to boil ingredients in pot until potatoes are tender.

5. Remove potatoes and mash with 1 tbsp butter, 1/2 c - 125 ml cream, 1/4 c - 60 ml green pepper, 1/4 c - 60 ml green onions, 1 tbsp - 15 ml dill, set aside.

6. To the pot in step 4 add 1 c - 250 ml of diced potatoes, 3 c - 750 ml shredded cabbage, 1/2 c - 125 ml cream and bring to a boil.

7. Pour mashed potatoes back into pot in step 4, bring to a boil.

8. Remove pot from heat and add remainder of simmered tomatoes from step 1, fried onions and carrots from step 2, the fried cabbage from step 3, add 1/2 c - 125 ml green onions, 1/4 c - 60 ml green pepper and 1 tbsp - 15 ml dill.

9. Discard the whole beet. Season to taste with black pepper.

10. Let sit for a few minutes before serving to allow flavors to mix. Serve hot.


Holiday SeasonIn times like these, we are especially grateful for the loyalty and support of people like you, and would like to express our best wishes for a very

merry Christmas and happy new year to each of you.

A Note Of Thanks At The

Katrine Conroy, MLAKootenay West [email protected]

Michelle Mungall, MLANelson-Creston [email protected]

www.michellemungall.ca{{Katrine Conroy, MLA{Katrine Conroy, MLAKootenay West{Kootenay [email protected]{[email protected]{www.katrineconroy.ca {{Michelle Mungall, MLA {Michelle Mungall, MLA

1-877-388-4498 { [email protected] {[email protected]

www.michellemungall.ca {www.michellemungall.ca{{ Michelle Mungall, MLA {{Michelle Mungall, MLA {Michelle Mungall, MLAMichelle Mungall, MLAMichelle Mungall, MLA

Season’s Greetings from your Kootenay MLAs

ensational idesS

2 1/2 c - 375 ml milk1/2 c - 125 ml shortening1/2 c - 125 ml butter4 tbsp - 60 ml yeast

3/4 c - 180 ml warm water2 tsp - 10 ml sugar1 dozen eggs1 tbsp - 15 ml salt

1/2 c -125 ml sugar11 c - 2.75 l bread flour

YEAST PYRAHIUSCC

Heat milk, shortening and butter just until boiling point. CoolDissolve 2 tsp - 10 ml sugar and yeast in water. Let stand 15 minutesBeat eggs, salt and sugarMix together with cooled milkAdd yeast and flour to make a soft doughlet rise onceSee method and filling belowRecipe may be halved

PYRAHI VEGETABLE FILLINGS

Cottage cheese - Squeeze as much liquid as you can from the dry cottage cheese. For 3 c - 750 ml of cheese, use 2 large eggs, sale to taste. Mix well

Beans - Cook romano, Italian or kidney beans till soft. Drain but reserve some of the liquid. Mash well using some of the bean liquid and cream to make into spreadable consistency. Add salt and sugar to taste

Peas - Use either split peas or frozen peas or a mixture of both. Cook peas till tender. Mash well, add salt and sugar to taste. a small amount of butter may be added

Pumpkin - Put cooked pumpkin into frying pan, add 2 tbsp butter and cook until thick. Add sugar or honey and a pinch of salt to taste.

Beets - Cook and peel beets. Grate on fine grater, add a bit of butter, salt, and sugar to taste, saute for a few minutes

Sauerkraut - Drain sauerkraut very well, saute lightly in butter

Potatoes - Peel and boil potatoes in salted water, Drain and mash well, add egg to make a soft filling, add some black pepper, Minced garlic or sauteed onion could also be added for a more flavorful filling

METHOD FOR FILLING AND BAKING PYRAHI

When dough has risen the amount specified, cut into balls about the size of a small eggGently form into a ball and place on a floured boardRoll each ball into a circle approximately 3 1/2 inches in diameterPlace about 2 tbsp - 30 ml of filling on circle and spread slightlyFold top of circle over filling and bring the edges towards the circle over the filling so they are almost touching, fold bottom edges upPlace on lightly greased cookie sheet, about 2 inches apart and let rise for about 45 minutesBake until lightly brownedServe hot with melted butter and/or sour cream

Bake 400 F - 200 C for 12 - 15 minutes

1 cup minced onion or shallot 4 cloves minced garlicOlive oil and water for sautéing 2 large carrots, sliced4 cups grated green cabbage 4 cups cubed potato, par-boiled2 tsp curry powder

1 parsnip, peeled and diced1 tbsp Bragg’s Liquid or tamari 2 cups frozen peas1can cooked chick peas ½ cup toasted cashews1 tsp salt or to taste ¼ tsp red chili flakes or to taste

1 tin Thai Kitchen coconut milk 1 tsp garam masala

WINTER VEGETABLE COCONUT CURRYMaggie Jones, Kootenay Co-Op

In a large skillet simmer sauté the onions, garlic, cabbage, parsnips, and carrots.As the vegetables soften add the potato and simmer for another 5 minutes.Add all the rest of the ingredients and cook together a few more minutes, make sure potato is done. Serve over a cooked grain, such as millet or rice.


IT’S TIME TO RECYCLE THOSE OLD, BROKEN OR INEFFICIENT CHRISTMAS LIGHTS!You can drop off your old Christmas lights at any RDCK Resource Recovery

Facility during the months of December and January for FREE!!

For more information, contact the Recycling Council of BC Hotline at 1-800-667-4321 or the RDCK at 1-800-268-7325

Council and staff of the City of Castlegar wish everyone a Merry Christmas and a terrific year in 2012! May you all have a safe and happy holiday season surrounded by family and friends!

Council and staff of the City of Castlegar wish everyone a Merry Christmas and a

terrific year in 2009! May you all have a safe and happy holiday season surrounded by

family and friends!

City of

Castlegar

IT’S CHRISTMASTIME IN THE CITY!

ensational idesS

1 envelope unflavored gelatine½ cup cold water1 cup mayonnaise1 - 3 oz package of cream cheese

1 ½ tsp grated orange rind2 cups fresh cranberries2 oranges – peel 11 apple – peeled and cored

½ cup sugar2 cups boiling water1 – 3 oz package – cherry gelatine1 – 3 oz package – lemon gelatine

GRAEME’S CRANBERRY MOLDED SALADGraeme

In a 4 cup glass measure soften gelatine in ½ cup of cold water. Microwave on high for 1 minute until dissolved. Gradually add mayonnaise to cream cheese that has been softened in microwave for 30 seconds. Mix until well blended. Stir in gelatine and orange rind; pour into tall 2 quart mold. Chill until firm. Grind together cranberries, oranges and apple. Stir in sugar. Heat 2 cups of water on high to boiling (4-5 minutes). Dissolve cherry and lemon gelatins in boiling water. Chill until slightly thickened. Fold in cranberry mixture; pour over molded gelatin layer. Chill until firm. Unmold. Serves 8-10.

This recipe is a long standing tradition in Laura & Graeme Carlson’s (owners of Pharmasave Grand Forks) family. It is a recipe that Graeme has been making for Christmas Dinners since Laura was pregnant with their second born – over 25 years!

IN A LARGE BOWL COMBINE THE FOLLOWING:1/2 cup ground toasted sunflower seeds1/4 cup ground Brazil nuts

1/3 cup brown rice flour1/3 cup nutritional yeast1/4 tsp thyme1 tsp basil

1/4 tsp cajun spice1/2 tsp saltpinch sagepinch cloves

WEST COAST VEGGIE PATEMaggie Jones, Kootenay Co-op

STIR WELL AND ADD:

1 cup grated potatoes1 cup minced leeks1.5 cups water2 Tbsp lemon juice2 Tbsp olive oil

INSTRUCTIONS:

Spread evenly into a casserole dish and cover with lid or foil. Bake at 350 degrees F for 1 hour covered, and then for a half hour uncovered until browned and done.

Cool before serving


CASTLEGAR250-304-2700 Monday- Friday 9am-6pm

Saturday 9am - 5pm | Sunday Noon - 5pmCastlegar at Columbia and 44th

Dec 3-20

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Santa is here Thursday, Friday

Saturday & Sunday until Christmas

Extended holiday shopping hours

December 9 to 23 Monday to Friday9:30 am to 9 pm

Saturday & Sunday 9:30 to 5:30

Free parking • Free kids playroom and ball pit • Late Night Shopping Thurs. & Fri. to 9pm 250.368.5202 5 min. east of Trail on Hwy 3B

• Ardene• Athlete’s World• Bogie & Bacall Hair Salon• Bootlegger• Crockett Book Company• Dollarama• McAuley’s No Frills• No Frills Pharmacy• Pro Vision Optical• Red Cross Loan Cupboard• Reitmans• Ricki’s

• Suzanne’s• The Source• Waneta Gas Bar• Waneta Plaza Lottery

Ticket Centre• Warehouse One

The Jean Store• Your Vitamin Store• Zellers• Zellers Pharmacy

Financial• Kootenay Savings

Credit Union ATM• Scotiabank

Restaurants / Food Court• Colander Express• Eastern Wok• Sushiyo• Tim Horton’s

2nd Floor Professional Of� ces• Dr. DeGreef, Plastic Surgeon• Dr. Le Moel, Chiropractor• Dr. Morency, Ophthalmologist• Septen Financial Ltd• Waneta Primay Care Clinic

The City of Christmas

Waneta Plaza

Have your

picture taken with

Santa!

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December 06, 2012

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