September 25, 2014

Page 2 Summerland's 2014 Community Cookbook

(250) 494-8338www.nestersmarket.com

Kale Chips1 bunch Kale½ tbsp. Light vegetable oil

Rinse Kale and dry itBreak into bite size pieces into a large bowlToss lightly with vegetable oil 1-2 tbsp oilPlace on cookie sheet and bake in preheated 400 degree ovenUntil crispy check regularily tossing if necessary.

1 pkg cream cheese softened1 pkg feta crumbled¼ c plain yogurt1 garlic clove minced¼ tsp black pepper2 tomatoes seeded and diced1 medium long English cucumber diced3 green onions chopped3 black olivesMini pitas, mini bagels crackers or breads

Beat cream cheese, feta, yogurt, garlic and pepper in small bowl on medium until blended. Spread cheese mixture onto a 10” pie plate. Chill until fi rm. Top with tomatoes, cucumber, green onions and black olives. Serve with pitas, crackers, mini bagels or breads

Garden Greek Appetizer

Banana Bread2/3 c margarine¼ c white sugar2 eggs4 tbsp sour milk (Add tsp vinegar to milk to sour)2 cups fl our1 tsp baking soda1 tsp vanilla1 cup mashed bananas

Cream margarine and sugar together adding one egg at a time.Add bananas and vanilla

Mix dry ingredients together into sugar mixture and alternate dry with sour milk ending with sour milk. Bake at 350º for 1 hour.

Candice

Dayna

Parmesan Chicken4 boneless chicken breasts1 package fresh grated parmesan¼ cup mayoOregano, salt & pepperBread crumbs

Coat chicken breast in mayo Sprinkle parmesan cheese on top and top with bread-crumbsAdd oregano and s & p

Bake at 350 for 45 min Mel

Asparagus Appetizer10 sticks asparagus10 pieces hot or genoa salami1 brick cream cheese

Spread cream cheese on salamiRoll asparagus in salami Preheat oven to 350 degrees for 15 minutes

Tesha Lana

Enjoy These Recipes From Our Staff ~ Everything You Need Is In-Store!

Nester’s Market Staff would like to thank their loyal customers13604 Victoria RoadIn the Sungate Plaza

[email protected]

Where the Locals Shop!

1 long English cucumber1 large red tomatoes or cherry tomatoesRed onion1-2 cloves Fresh Garlic1/4 cup (approx.) mayo or Miracle WhipDash of salt and pepper

Cut cucumber and tomatoes into cubes and add onionsCrush fresh garlicAdd mayo to just coat vegetablesLet stand in fridge for 1 hour before eatingAdd salt and pepper before season-ing

Leanne

Veggie Salad

• Muffins• Scones• Paleo power bars

(gluten free)• Cheese Buns• Cookies

• Breakfast Wraps• Breakfast Tortillas• Sausage Rolls• Veggie Samosa’s• Homemade Soups• Sandwiches and more!

Open every day at 7:00 a.m.

HAIRCUTS

Men ..........................20Women .....................28Child 12&Under ........15

Specialty Cuts ...........35Buzz ..........................10

Re-Touch ...................50Full Colour ................65

Peek-a-Boo ...............45Mens Cut n Colour....45

HIGHLIGHTS/LOWLIGHTSPartial .......................75Full Head ..................95

The Works.................45Cap Streaks ..............65Corrective Colour .. 130

Walk-ins Welcome!

STYLESShampoo & Set .........20 Shampoo & Style ......25

COLOUR Starting at…

Cinnamon Glazed Popcorn MixChantelle G. Meriam

4 cups plain popcorn (about ¼ cup of kernels)¾ cup raw cashews3 tablespoons butter2 tablespoons honey½ teaspoon dried cinnamon¼ teaspoon ground ginger¼ teaspoon saltParchment paper recommended for baking

1. Preheat the oven to 325 degrees F.2. In a small pot over low heat melt the

butter and honey together. Mix in the cin-namon, ginger, and salt.

3. Put the cashews in an extra large mixing bowl. Coat them with about a table-spoon of the butter/honey mixture.

4. Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.

5. Meanwhile, in the same large bowl evenly coat the plain popcorn - minus any unpopped kernels - with the remaining butter/honey mixture.

6. After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it all up together. Stick the tray back in the oven and set the timer for 4 minutes.

7. After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.

8. Once again open the oven and stir/shake the mixture so there are no hot spots that could get burnt. Set the timer for 1 more minute at which point the mix-ture will once again need to be checked/stirred.

9. Repeat the process of checking/stir-ring the popcorn mixture every minute then take it out of the oven once it turns a dark brown (it can burn easily toward the end!). My total bake time was 6 minutes for the nuts then an additional 7 or 8 minutes once I added the popcorn.

10. The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool.

Crab DipLoretta Lewandoski

8 oz. Philadelphia cream cheese

¼ cup Best Food Mayo1 chopped garlic clove½ tsp. seasoned salt¾ tsp mustard1 tsp sugar1 green onion diced1 can crab meat

Melt cheese in pan. Add remaining ingredients. Keep warm (or eat cold). Serve on Bacon Dippers or Swiss Cheese Crack-ers.

Light Blender Hollandaise Sauce

Holly Findlay3 eggs3 tbsp lemon juice¼ c. hot water¼ c. butter¼ tsp white pepperdash of tabasco

In blender combine eggs, lemon juice and tabasco; process 30 seconds or until slightly thickened. Meanwhile melt butter in microwave until just melted.

Slowly add hot water to egg mixture, with machine running, through feed tube. Then slowly add melted butter.

Season with salt, pepper and perhaps a little more tabasco to taste.

Summerland's 2014 Community Cookbook Page 3

Appetizers

SUMMERLAND MUSEUM & ARCHIVES9521 Wharton Street

Tel: 250·494·[email protected]

Is history taking up space at your house?

The museum is always on the lookout for old photos and documents from the Summerland area. If you have pictures or information you’d like to share, bring them in. We’ll scan them and either return the originals to you or, if you bring a flash drive, we’ll give you the digital copies and keep the originals in our safely stored collection. By the way, we can also scan negatives and slides to printable digital formats. And don’t forget to bring in your wedding photos to add to our Wedding Album. It’s a wonderful way to preserve memories.

Gown LoungeFashion for every event in your life.

IT’S GRAD CENTRAL!Please join us at the new permanent location of CoCo’s Gown Lounge and My Chocolate Crush nextto the Art Gallery Gi� ShopB - 9910 Main Streetin the former Willowbrook Lane building.

778-516-2600 B-9910 Main St., Summerland

Gown LoungeCoCo’s


Crab Dip AppetizerHolly Findlay

10 oz. crab(3.5x85g cans) squeeze out the excess liquid a little3/4 bottle of Heinz chili sauce (350g)-in the glass bottle/mild kind12 oz.(1.5x250g.) cream cheese2 tbsp mayonnaise2 tsp. Worcestershire sauce1/2 tsp. garlic salt1 tsp lemon juice1 med. diced onion1 tsp. accent

In a transparent bowl, put the crab. Then add the chili sauce over the crab.

Put remaining ingredients in the food processor, then spoon over the chili sauce.

Leave in fridge overnight to allow for flavours to blend.

Veggie DipGloria Flaman

1 pkg Knorr vegetable soup1 cup sour cream1/2 - 3/4 cup plain yogurt

Blend and let sit for at least one hour. Great with a mixture of fresh veg-

etables.

Butter Tart SquaresHolly Findlay

Crumb Mixture:1/2 c. butter1 c. flour2 tbsp brown sugarFilling:2 eggs 1 1/2 c. brown sugar1/2 c. oatmeal1/4 tsp salt1/2 tsp baking powder1 tsp. vanilla1/2 c. walnuts

Crumb mixture: Cut butter into flour till crumbly. Add brown sugar. Press into 9x9 buttered pan and bake at 350°F for 15 minutes.

Filling: Mix all ingredients for filling. Pour over crumb mixture. Bake at 350°F for 20 minutes.

Fast CheesebreadJoyce Leng

2 cups flour4 tsp baking powder1/4 tsp salt

1/4 cup butter1 cup grated sharp (aged) cheddar cheese2 eggs1 cup milk1/4 cup sugar

In a large bowl, stir together flour, baking powder and salt. Cut in butter until coarse crumbs. Stir in grated cheese. In a separate bowl, beat eggs, sugar and milk to combine. Stir into dry mixture just until blended. Pour into greased and floured 9 x 5 loaf pan. Bake at 350° for 50-60 minutes. Run a knife around edges, then turn out on rack.

Ginger SconesJoyce Leng

2 cups flour1/4 cup sugar1/4 cup butter4 tsp baking powder1/2 cup candied ginger (I like more)1/2 cup milk1 egg

Blend together first 3 ingredients. Add baking powder and candied ginger. Beat milk and egg together. Add to dry ingre-dients and stir with fork just until it holds together. Knead 10-12 times. Form into round on a greased cookie sheet. Cut in 12 wedges. Bake at 400°- 425° for 10-15 minutes.

Baking

EVERY FRIDAY - 5 PM TO 7 PM $8 PER PERSON

Includes Bun, Au Jus, Mashed Potatoes, Gravy, Vegetables & Caesar Salad

14205 Rosedale Ave. • 250-494-9781

BARON OF BEEFBARON OF BEEF

Children are welcome to our dinner

Strawberry SconesColleen Davis

2 c flour½ c sugar1 T baking powder½ t salt¾ c hard margarine or butter2/3 c whipping cream or light cream½ c chopped strawberries

Heat oven to 400 F. In a bowl combine flour, sugar, baking powder and salt.

Cut in butter until crumbly. Add straw-berries and mix lightly with a fork. Add cream and hand mix until moistened.

Knead dough by hand. Divide dough into 12 portions and place on parchment lined cookie sheet about 1 inch apart.

Bake 10 – 14 minutes until lightly browned on the bottom. Makes 12.

Angel Food CookiesKay Norris

1 cup margarine½ cup brown sugar½ cup white sugar

1 egg1 tsp vanilla2 cups flour1 tsp baking soda1 tsp cream of tartar1 cup fine coconut

Cream all together. Roll in balls and dip in sugar. Bake at 350° for 8 to 10 minutes.

Barney Google SquareMarjorie Davidson

1 cup flour½ cup butter1 tsp baking powder1 egg + 1 tbsp milk, beaten togetherapricot jam¾ cup white sugarbutter the size of an egg2 cups unsweetened coconut1 egg1 tsp vanilla

Mix first 4 ingredients together as pastry. Roll out to fit 9 x 9 pan. Spread with apricot jam. Combine remaining ingre-dients. Mix well and spread over apricot jam. Bake at 350° for half an hour, or until golden brown.

This is a traditional Davidson recipe - brought from Ireland when they emigrated in 1920.

Cherry Cream PieLoretta Lewandoski

Crust: 3 ¾ cups fine graham crumbs1 cup melted margarine¾ cup sugar

Press into a 9 x 13 pan. Do not have to bake – can chill.

Filling:2 cups cold milk2 cups sour cream½ tsp Almond extract2 pkg vanilla instant pudding (4 serving size)2 cans cherry pie filling (or make your own pie filling)

Combine milk, sour cream and almond extract in bowl. Add pudding mix, beat slowly with beaters until well blended. Pour onto graham crumb base. Chill 2 hours. Spoon on cherry pie filling.

Maple and PeachesRoch Fortin

Local freestone peaches, halved & pittedMaple Roch maple syrup

Grill peaches 4 minutes upside down on barbecue. Turn peaches; put 1 tbsp maple syrup in cavity and grill another 2 minutes. Serve with ice cream.


Cookies, Desserts

Now Open!9909 Main St. 250 494-8203

drewskitchen.ca

Open for breakfast & lunch Monday - Saturday.

We also cater private dinners for 20 or more people.

Locally sourced ingredients, homemade sausages &

meat pies, sockeye salmon benedict & specialty

breakfast skillets.

A Recipe to....

(250)494-9468

keep your petHeALtHy

9311 Jubilee Road East, Summerland

Dog Biscuits

Mix ingredients together. Knead on floured board for 3 minutes. Form a ball. Roll 1/2 inch thick and cut. Bake at 325° F. for 45 minutes, turning once half way through. When finished baking, turn oven off and leave biscuits in to harden.

* You can add to the ingredients 1 tablespoon of any of the following: Wheat germ, Liver powder, Brewer’s yeast, chicken or beef bouillon, dried soup greens and dried soup mix.

A food processor works very well.

· 2 1/2 cups whole wheat flour · 1/2 cup milk powder · 1 tsp sugar · 1 tsp salt

· 3/8 cup melted margarine · 1 egg - beaten · 1/2 cup cold water


CookiesChelsea and Alyssa Robinson

3/4 cup butter1 egg11/4 cups brown sugar1/4 cup orange juice1 tsp. vanilla

pinch of salt1 cup whole grain pastry flour1/4 tsp. baking soda

Add 3 cups rolled oatsAdd 1 cup chocolate chipsPreheat oven to 350°. Use about 1 tbsp.

batter for each cookie and flatten. Bake for 10 to 12 min. If you like them

chewy, do not bake as long; crispy, bake a little longer.

We usually double the recipe so it makes lots of cookies.

Feathery Fudge CakeMidori (Matsu) Kozuki

2/3 c. butter or margarine13/4 c. sugar2 eggs1 tsp vanilla2 oz square chocolate21/2 c flour11/4 tsp baking soda

1/2 tsp salt11/4 c ice water

Cream together the first 4 ingredients. Melt the chocolate and blend into the creamed mixture.

Sift the dry ingredients. Add to creamed mixture alternately with the ice water. Bake in a wax paper lined 9 x 9 cake pan at 350° for 45-50 minutes. Cool and ice with but-ter icing.

Note: This is a recipe of Ms Kozuki’s late mother, Mary (Uzawa) Matsu. Mrs. Matsu was born and lived her whole life in Summerland. The Feathery Fudge Cake received a blue ribbon at the Summerland Fall Fair close to 40 years ago.

Pecan Pie Mini MuffinsJoyce Leng

1 cup packed brown sugar1/2 cup flour1 cup chopped pecans2/3 cup melted butter (no substitutes)3 eggs, beaten

In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture. Fill greased and floured (or paper lined) minia-ture muffin cups 2/3 full.

Bake in 350° oven for 20-25 minutes or until muffins test done.

Remove immediately to cool on wire racks. Makes 2 1/2 dozen.

Rhubarb CakeLoretta Lewandoski

2 cups flour1/2 cup butter1/4 tsp. salt1 tsp baking powder1 egg (beaten)

Mix above ingredients with a fork. Save 1 cup for the top of cake. Press remaining into a greased 9 x 13 pan.

Filling11/2 cup sugar1/2 cup flour2 eggs beaten4 cups rhubarb diced1/2 cup melted butter

Mix in order. Pour into pan. Cover with 1 cup saved crumbs. Sprinkle with cinna-mon and sugar.

Bake at 350° for 40-50 minutes. Good with a bit of cream or ice cream on top.


Apple CakeIngrid Wuensche

5 eggs2 cups sugar2 tsp. vanilla4 tsp. baking powderpinch of salt1 cup vegetable oil6 tbsp. water2 cups flour4-5 applesbrown sugarcinnamon

Beat eggs and sugar. Add oil, water and vanilla. Add baking powder, flour and salt.

Pour half into a 9 by 13 inch greased pan.

Peel, core and slice apples, then flour. Place in layers on cake batter. Sprinkle with brown sugar and cinnamon.

Cover with remaining bat-ter, sprinkle with brown sugar and cinnamon.

Bake at 350 for 45 minutes.Ingrid Wuensche is the presi-

dent of the Summerland Food Bank.

Scottish FanciesArlene Milne

1 egg1/2 cup sugar1/3 tsp salt1 cup coconut2/3 cup instant oats1 tbsp melted butter1/4 tsp vanilla

Beat egg, add sugar and salt. Beat well. Add remaining ingredients. Mix well.

Drop by teaspoons onto buttered cookie sheet. Bake at 350° for 10-15 min-utes. Makes 2 dozen.

Sour Cream PieArlene Milne

1 baked pie shell1 cup raisins (soaked)1 cup white sugar1 cup sour cream2 eggs, separated3/4 tsp cinnamonpinch of salt

Set aside egg whites for meringue. Heat remaining ingredients to boiling point.

Add 1 tsp soda (this foams up). Pour into baked pie shell.

Cover with meringue. Bake at 375° until golden brown.

An old favourite!Texas Brownies

Daisy Houndle Faith Rebekah Lodge

2 cups flour 2 scant cups sugar 1/2 cup butter or margarine 1/2 cup shortening 1 cup strong coffee 1/4 cup unsweetened cocoa 1/2 cup buttermilk 2 eggs 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla Frosting: 1/2 cup butter or margarine 2 tbsp cocoa 1/4 cup milk 3 1/2 cup icing sugar1 tsp vanilla

In a large bowl, combine flour and sugar. Combine butter, shortening, coffee and

cocoa in heavy saucepan. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in bowl.

Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer.

Pour into well greased 17 x 11 inch jelly

roll pan. Bake at 400 for 15 to 20 minutes. Make sure pan is level in the oven or cake will come out thin at one end and thick at the other. Frosting:

Combine the butter, cocoa and milk in saucepan. Heat to boiling, stirring.

Mix in the icing sugar & vanilla until smooth. Pour warm frosting over brownies as soon as you take them out of the oven.

Cool. Cut into bars. These cut and come out of the pan beautifully.

Granola BarsJudy Tolhurst

Base:Pour 1/3 cup melted butter or marga-

rine over 2 1/2 cups oats. Mix well.Add 1/2 cup brown sugar, 1/4 cup corn

syrup, 1/2 tsp salt and 1 1/2 tsp vanilla. Mix together well and press into 9 x 13 pan.

Bake at 350 F for 15 minutes.Topping:

Beat 2 eggs and 1 cup brown sugar.Stir in 2 tbsp flour, 1 tsp baking powder,

1/2 tsp salt and 1/2 cup each of your choice of fruits, nuts, chocolate chips etc.

Spread topping over base and bake for 25 minutes.


8 heaping tablespoons porridge oats (the flaky kind)8 heaping tablespoons medium oatmeal (the kind True Grain sells)2 handfuls of grated aged ched-dar (Be sure to choose a strong cheddar because the mild ones won‘t sustain the same depth of flavour)1/3 cup melted butter

Mix everything together and add a few tablespoons of hot water to make it all sticky.

Now the fun bit: no roll-ing pins allowed! Instead, with floury hands, press out the mix onto a board with the heels of your palms until its well spread out.

I used an old film canister to cut out the wee rounds, after which I transferred my little pretties to a lightly but-tered baking tray.

Bake at 325°F for about 15 minutes or until golden brown.

Blue Cheese MousseMix 1/3 pound blue cheese

with 1/4 pound cream cheese, and a bit of salt and pepper.

Whip up 1/3 cup whipping cream until it forms stiff peaks, then fold it into the cheese mixture.

Pipe onto your oat cakes or just dip the oat cakes directly into the mousse. Pair with Bart-ier Brothers The Goal 2011.

Sophia Jackson is a member of Summerland Bakers. Members gather, show off our creations, tell our tales of success or disaster, and take home copious leftovers in large Tupperware. There is usu-ally a theme. For example, the Oct. 14 will be all about cheesecake. In December we’re planning “literary inspired bakes” for our meetup at the library. More information is available at summerlandbak-ers.wordpress.com or by email-ing Sophia at [email protected].

Mini Scottish Cheddar Oat Cakes with Blue Cheese MousseSophia Jackson

Banana French Toast BakeJoyce Leng

6 whole wheat hamburger buns1 - 8 oz pkg cream cheese5 medium bananas, sliced6 eggs4 cups milk1/4 cup sugar1/4 cup maple syrup1/2 tsp ground cinnamon

Cut buns into 1” cubes, place half into 9 x 13 dish coated with cooking spray. cut cream cheese into 3/4” cubes and place over buns.

Top with bananas and remaining bun cubes. In large bowl beat eggs.

Add milk, sugar, syrup and cinnamon, mix well. Pour over bun mixture.

Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking.

Cover and bake at 350° for 30 minutes. Uncover and bake 25-30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before serving. Serves 8.

Barbecued or Broiled Halibut SteaksHolly Findlay

2 halibut steaks1/3 c. cooking oil1/3 c. dry white wine1 tbsp. lemon juice1 clove garlic, finely minced1 tbsp. chopped fresh basil (1 tsp/5 ml. dried)1 tsp. grated lemon rind

Place halibut steaks in shallow glass dish. Combine oil, wine, lemon juice, garlic, basil, and lemon rind. Pour over fish, cover and refrigerate 2 hours.

Preheat barbecue or broiler. Remove fish from marinade. Cook the halibut steaks 4 inches from heat for 5-10 min. on each side, brushing them 2 or 3 times with marinade.

Barbecue Pork RibsJo Freed

Pork ribs1 bottle barbecue sauce1 cup orange juice

Mix together barbecue sauce and orange juice.

Lay ribs in a baking dish and pour sauce

mixture over the top. The ribs should be nearly submerged. Cover pan with foil and cook for 2 - 3 hours in 250° oven. Optional: Very carefully (ribs will be falling apart) transfer to barbecue and grill for a few minutes, brushing with sauce.

Brunch PizzaJoyce Leng

1 lb bulk pork sausage1 tube (8 oz) refrigerated crescent rolls1 cup frozen shredded hash browns1 cup (4 oz) shredded cheddar cheese5 eggs1/4 cup milk1/2 tsp salt1/4 tsp pepper2 tbsp grated parmesan cheese

Cook and crumble sausage; drain and set aside. Separate crescent rolls into 8 triangles and place on ungreased 12-inch round pizza pan with points toward the centre. Press over the bottom and up the sides to form a crust; seal perforations. Spoon sausage over crust, sprinkle with hash browns and cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Sprinkle with parmesan.

Bake at 375° for 25-30 minutes until crust is golden. Serves 6-8.

Main courses


2½ cups flour5 tsp. baking powder1 tsp salt ½ cup butter (save some to melt to brush on pastry)1 cup milk1 cup onions diced1 cup shredded cheddar cheese (or a mix of cheeses)curry powder for top of pastry

Mix flour, baking powder and salt.

Cut in butter and add milk. Mix with a fork.

Roll out the pastry rect-angle shape. Brush with melted butter.

Sprinkle pastry with onions and cheese.

Roll like a jelly roll and cut the pastry about ½-inch rounds.

Put the buns into greased muffin tins. Sprinkle curry on top. Bake at 350 for 15 min.

Recipe winnerOnion and Cheese Buns

Loretta Lewandoski

ChilupasLoretta Lewandoski

1 doz flour tortillas4 chicken breasts baked, skinned and diced (reserve liquid)1 4 oz can diced chillies (optional)1 2 oz can chopped or sliced black olives6-8 green onions sliced, tops and all for fill-ing and garnish1 lb Jack cheese shredded for filling and topping10 - 12 sprigs fresh parsley, chopped for filling and sauce2 cans cream of chicken soup½ pint sour creamReserved liquid from baking the chicken½ cup milk

Bake chicken breasts at 325° wrapped in two layers of foil for 1 – 1 ½ hours.

Cool until easy to handle, reserve any liquid for sauce.

Combine chicken, chillies (optional), olives, about ½ of the green onions, about ½ of the parsley, ¾ of the jack cheese in a bowl.

Fill each tortilla and roll like a burrito. Use all of the mixture. Place seam side down in 9 x 13 baking pan, preferably one that you can also serve from when at the table.

Combine chicken soup, sour cream, liquid from chicken, milk and the rest of the parsley. Pour over tortillas, sprinkle tortillas with rest of the shredded cheese. Bake at 350° for 45 minutes to 1 hour. Sprinkle remaining green onions over tortillas and serve.

Can be made ahead or the night before and baked when you want it. Crab meat can be substituted for the chicken – 1 pound well picked over or 3 cans.

This recipe can be halved. Serves 8.

Farmers Meat LoafArlene Milne

½ cup dry bread crumbs1 cup milk2 lbs ground beef2 eggs slightly beaten 1/4 cup grated onion1 tsp salt1/4 tsp pepper ½ tsp sageSauce:3 tbsp brown sugar4 tbsp ketchup1/4 tsp nutmeg1 tsp dry mustard

Soak bread crumbs in milk. Add remain-ing ingredients. Pack into greased 9 x 5 loaf

pan. Combine sauce ingredients. Spread over top. Bake at 350° for 1 1/4 hours. Serves 6-8.

Peach and Sausage Breakfast Squares

Joyce Leng1 can (151/4 oz) sliced peaches1/4 cup sugar1 tbsp cornstarch¾ cup maple syrup1 tbsp butter2 cups pancake mix1 egg beaten2 tbsp canola oil1 pkg brown & serve sausages (halved lengthwise)

Drain peaches reserving juice; set aside. In small pan combine sugar and cornstarch; stir in ½ cup reserved peach juice until smooth. Bring to a boil.

Cook and stir 1 to 2 minutes until thickened. Stir in syrup and butter; set aside and keep warm. Combine remaining juice with water to make 1 cup. In small bowl combine pancake mix, egg, oil and juice mixture. Pour into greased 9 x 13 pan. Arrange sausages and peaches over the top. Bake uncovered at 350° for 30-40 minutes until toothpick comes out clean. Cut into squares and serve warm with maple syrup. Serves 6.


Potato NestsMrs. S. J. Conway

2 egg whites2 cups mashed potatoes, seasoned with salt, pepper and butter2 tbsp creameggsparsley

Beat egg whites to a stiff froth and mix with seasoned mashed potatoes.

Add cream. Form potato mixture into balls and flatten, hollowing out the centres with a spoon.

Break an egg into the centre of each potato nest and place in a hot oven until the eggs are set and the potatoes nicely browned.

Garnish with parsley.

Emergency BiscuitsMrs. R.E. White

2 cups flour2 tbsp butter4 tsp baking powder1 cup milk

Drop by spoonful 1/2 inch apart on but-tered pan. Brush with milk.

Bake in hot oven 8 minutes.The recipes on this page were taken from

the booklet Selected Recipes for Home Cook-ing, Compiled and Arranged by The Home Comfort Club, Summerland, BC, 1918. Submit-ted by the Summerland Museum

Pineapple PieMrs. Angove

1 baked pie crust1 cup grated pineapple1 cup water1/2 cup sugar2 tbsp cornstarch, dissolved in a little wateregg whites or whipping cream

Mix pineapple, water and sugar in a saucepan; let come to a boil.

Add dissolved cornstarch; boil until thick. Pour into baked pie crust.

When cool, top with well beaten egg whites or whipped cream.

An unidentified cook prepares a meal at the Scout Camp in the 1920s.

Dorothy Britton and Rita Hermiston test some of the recipes at the Research Station kitchen in the 1960s.

Kitchens in Summerland have changes sig-nificantly since the days of the wood-fired stove in the Dunsdon cabin in 1895.

Photos courtesy of the Summerland Museum

Always inSeason!

Blend Well. Serve to your customers weekly

A Recipe for a Successful BusinessINGREDIENTS:

· Fresh Marketing Strategy · Advertising ingredients · Well Seasoned Staff · A Dose of Creativity · Add a Sprinkle of Fun

Jo Freed Nan Cogbill Pat Lindsay

The Gangat the Ol’

COUNTRY CAFE

WelcomesY’all Home!

Come up to the Country Cafe and

enjoy Summerland’s down home stylegood cooking!

13228 KELLY AVE.SUMMERLAND

(250)494-8411


Maple and SteakRoch Fortin

SteakSpicy garlic, crushedblack pepper6-7 tsp Maple Roch maple syrup

Combine garlic, pepper and maple syrup in a Ziploc bag.

Add meat and massage in marinade. Marinate for 1 hour. Grill steak on

barbecue.

Spinach PieColleen Davis

3 eggs6 T flour500 g cottage cheese½ c finely diced onion10 oz. (284 g) bag of fresh spinach1 ½ c grated cheese cheddar or swiss

Mix eggs and flour together well. Add cottage cheese, cheese, onion.

Fold in spinach. Place in lightly greased 10 inch pie plate.

Bake at 350 F for 20 – 30 minutes. Let sit for 10 minutes before serving.

Good with salsa on the side. Note: I cut back on the spinach.

Stewy’s Double Stuffed Potatoes

Toni Nigglarge russet potatoescheddar cheesesour creammilkbutter green onionsbacon (1 pound)salt and pepper

Preheat oven to 350°F (175°C). Bake potatoes for 1 hour (if in a hurry, micro-wave potatoes).

Cook bacon; drain, crumble and set aside. When potatoes are done, allow to cool for 10 minutes.

Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.

To the potato flesh add sour cream, milk, butter, cheese, green onions, salt and pepper.

Mix with a hand mixer until well blend-ed and creamy.

Mix in bacon and spoon the mixture into the potato skins.

Bake for another 15 minutes. Enjoy!

Stuffed Spaghetti SquashSharon Stone

1 spaghetti squash2 tsp olive oil½ cup diced onion and red pepper1 garlic clove8 oz ground veal or any meat1 cup canned whole tomatoes, chopped1/4 tsp oreganoDash salt and pepper2 oz shredded mozzarella or cheddar cheese1 tbsp chopped Italian parsley

Preheat oven to 400 F. Using fork, pierce squash. Place on cookie sheet and bake for 45 minutes.

Let cool and reduce temperature to 350 F.

Cut squash lengthwise in half. Scoop out pulp, reserve shells, set both aside.

Cook onion and red pepper and garlic. Stir in meat, tomatoes and seasonings and reserved pulp and cook, stirring until liquid is absorbed.

Divide mixture into shells.Place shells on baking sheet and bake

for 20 minutes. Sprinkle cheese on, broil till melted and sprinkle with parsley.

Enjoy.Makes 2 servings.

Open Daily at 8amBreakfast • Lunch • Dinner

Serving the Summerland communityfor more than 23 years.

www.santorinisrestaurant.com

Hours: Sunday to Wednesday 8:00am to 3:00pm Thursday, Friday, Saturday 8:00am to 8:00pm

13229 HENRY AVENUE 250.494.7811

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Tomato and Lentil SoupSummerland Food Bank and Resource Centre

1 cup lentils1 medium onion chopped2 garlic cloves finely chopped1/2 cup uncooked rice (white or brown)1 can (398 ml) tomato sauce2 1/2 cups or 1 can (796ml) diced tomatoes4-5 cups watersalt or soy sauce to taste1 tsp seasoning (try basil or Italian)

Combine in a large cooking pot and bring to a boil.

Cover and simmer for about 50 min-utes or until lentils are tender.

If you like it spicy, try adding a few shakes of cayenne pepper.

Cucumber SaladMidori (Matsu) Kozuki

1/2 c. salad shrimp or 1 can crab, separate pieces2 cucumbers

1 tbsp salt2 tbsp seasoned rice vinegar1 tbsp sugar2 tbsp white vinegar

Peel cucumbers (leave some green strips) and scrape out seeds. Slice very thin.

Sprinkle salt over and set aside for a couple of hours.

Drain and rinse quickly to free the salt. Squeeze out excess water.

Add the shrimp or crab. Combine the vinegars and sugar, stir

until sugar is dissolved. Pour over cucumbers and shrimp. Allow to set in this dressing for an hour

before serving. Grated lemon can be sprinkled on top.

Makes 4 servings.

Broccoli Buffet SaladOlive Hunter

Faith Rebekah Lodge 3 cup broccoli flowerets1/2 cup chopped red onions1/4 cup sunflower seeds1/2 cup raisins1/2 cup feta cheese, crumbled

Dressing:1/2 cup low fat yogurt1/2 cup light mayo2 tbsp sugar1 tbsp lemon juice

Combine all of the “non-dressing” ingredients.

Mix yogurt, mayo, sugar, and lemon juice.

Pour over salad and toss to mix. Season with salt and pepper to taste.Cover and refrigerate for 2 hours or

up to 2 days.*Add cooked crumbled bacon as a tasty

option.

Corn Salad D.A. Cole

Faith Rebekah Lodge 2 cans corn, drained1 cup cheddar cheese, grated 1/2 large red onion, diced 1/4 red or orange pepper, diced 1 cup mayonnaise

Mix all together and refrigerate. Just before serving add 7 3/4 oz. bag of

Chili-Cheese Frito Chips. Crunch in the bag before adding.

SaladS and SoupS

Extra copies available at the

13226 North Victoria Rd.


Doukhobor BorschtBetty Cansdale

3 qt water5 medium potatoes 3/4 c butter1/2 c carrots, grated1 small beet1 c onions, chopped 2 tbsp fresh dill, chopped1 cup potatoes, diced6 c shredded cabbage1 tbsp salt1 c whipping cream1/2 c chopped carrots4 c canned tomatoes3/4 c green pepper3/4 c green onions1/4 c chopped celery

In a frying pan, pour 4 cups of canned tomatoes and mash.

Add 1 tbsp butter and 1/4 cup of onions and simmer till thick. Place 1/4 cup butter, 3/4 cup shopped onions 1/2 cup finely grated carrots and 1/4 c chopped green pepper into a frying pan and sauté until transparent. Do not brown.

In a separate frying pan, place 3 cups of shredded cabbage and 1/4 cup of butter and sauté until tender. Do not brown.

Boil 3 quarts of water in a pot.

Add 1 tbsp salt, 1/2 c chopped carrots, 4 medium potatoes halved, 1 beet, 1/4 cup chopped celery, and add 1/2 of the simmered tomatoes. Continue to boil in pot until potatoes are tender.

Remove potatoes and mash with 1 tbsp butter, 1/2 c cream, 1/4 c green pepper, 14 c green onions, and 1 tbsp dill. Set aside.

Add to the pot of soup 1 c diced pota-toes, 3 c shredded cabbage and 1/2 c cream and bring to a boil.

Add the mashed potatoes and bring to a boil.

Remove pot from heat and add remain-der of simmered tomatoes, fried vegetables, 1/2 c green onions, 1/4 c green pepper and 1 tbsp dill.

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

Let sit for a few minutes before serving to allow flavours to mix.

Quick Last-Minute Fruit Salad

Kay Norris1 pkg small marshmallows1 small can orange sections, drained1 14 oz can pineapple chunks with juice1 small carton sour cream

Mix together and chill.

Quinoa, Cheddar and Apple Salad

Chantelle G. MeriamA nicely satisfying light lunch, or side

dish for soup.1 1/2 cups sodium-reduced vegetable broth1 cup quinoa1 tbsp. olive oil2 tbsp. white balsamic vinegar1 tbsp. Dijon mustard4 oz aged, medium or mild Cheddar Cheese, diced small1 apple with skin, diced small, drizzled with a little lemon juice2 stalks celery, diced small1/4 cup chives, chopped on the diagonal1/3 dup roast almonds, coarsely choppedsalt and pepper to taste

Rinse quinoa in cold water. Drain. In a medium-size saucepan, add broth, stir in quinoa, cover and bring to a boil.

Reduce heat to medium-low and sim-mer 10 minutes. Transfer quinoa into a bowl to cool.

Add oil, vinegar and mustard, season to taste and mix well with quinoa.

Add the Cheddar, apple, celery, and chives and mix well. Sprinkle with the chopped almonds and enjoy.

Makes 4 servings.

Over 150 Years of Family History in Every Bottle.

A� er 2 1/2 years, Len at Summerland Sweets and his fantastic crew, in partnership with MapleRoch has o� cially received our certi� cation and registration number

as a designated Maple Syrup Processing facility - the only one west of Ontario. To celebrate this occasion, call or check MapleRoch.com to have your pantry supplied

with delicious maple syrup at a special price for local residents.

AVAILABLE AT: TRUE GRAIN BREAD • drew’s kitchen • summerland IGA • summerland sweets • chamber info centre • The beanery cafe

dirty laundry vineyard • Granny’s fruit stand • Little acre fruit stand • CoCo’s Gown Lounge

THANK YOU Summerlanders and retail partners for your great support - Roch Fortin

(250) 462-0570 Mapleroch.com

For delicious recipe and information about health bene� ts, check purecanadamaple.com

Okanagan Fruit ConserveArlene Milne

1 lemon, juice and rind (grated)1 orange, juice and grated rind8 pears, peeled, cored and diced8 peaches, peeled, cored and dicedgranulated sugar12 maraschino cherries

Combine all fruits (except cherries), stir and measure.

For each cup of fruit, add 1/2 cup sugar in a large saucepan.

Bring to rapid boil, reduce heat and sim-mer until thick. Add cherries.

Let stand 5 min., stirring occasionally. Pour into jars and seal.

Makes 7 pints.

Sweet Mustard SauceGail Joncas

2 tbsp. flour1 tbsp. dry mustard1/2 cup white sugar1 tsp. salt1/2 cup white vinegar1/2 cup water

2 eggs2 tsp. butter or margarine

Mix dry ingredients. Add eggs, vinegar and water.

Bring to boil and cook on medium heat until thick.

Add butter and stir. Cool in refrigera-tor.

Delicious with ham, hot or cold, mix with tuna, serve on hot dogs, hamburgers or sandwiches.

Peach SalsaJohn Arendt

6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg)1 1/4 cups chopped red onion4 jalapeo peppers1 red pepper, chopped1/2 cup loosely packed finely chopped fresh cilantro or coriander1/2 cup white vinegar2 tbsp liquid honey1 clove garlic, finely chopped1 1/2 tsp ground cumin1/2 tsp cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.

Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L). Place Snap Lids in boiling water; boil 5 minutes to soften seal-ing compound.

Combine peaches, onion, peppers, cilan-tro, vinegar, honey, garlic, cumin and cay-enne pepper in a large stainless steel or enamel saucepan.

Bring to a boil, stirring constantly to prevent scorching.

Boil gently, stirring frequently, 5 min-utes.

Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space).

Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm).

Wipe jar rim removing any stickiness. Centre Snap Lid on jar; apply screw band just until fingertip tight.

Place jar in canner. Repeat for remain-ing salsa.

Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars.

Cool 24 hours. Check jar seals. Sealed lids curve downward.

Wipe jars, label and store jars in a cool, dark place.


Preserves


Grandma Stone’s Soft Ginger CookiesSharon Stone

41/2 cups all-purpose flour4 tsp ground ginger 2 tsp baking soda11/2 tsp ground cinnamon1 tsp ground cloves 1/4 tsp sea salt11/2 cups Crisco shortening (leave it out on the counter the night before so it is not too hard)2 ups white sugar2 eggs1/2 cup molasses3/4 cup white sugar (used to roll balls in before baking)

Preheat oven to 350. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt and set aside.

In a large bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups of white sugar and beat until combined. Add eggs and molasses and beat until combined. Add in as much of the flour mixture you have set aside as you can and beat it with the mixer. Add the balance of the flour and finish it off with the bread dough attachment for the mixer (if you have one) or by hand.

For small ginger cookies (recipe makes about 120 cookies) Shape the dough into 1-inch balls. Roll balls in the 3/4 cup of sugar. Place 11/2 inches apart on an ungreased cookie sheet. (I like to use parchment paper.)

Bake 8 to 9 minutes or until the tops are puffed and starting to crack. Don’t overbake if you want them soft. Every oven is different so cook a small amount first to see how many minutes it takes to make them the way you like them. They actually keep cooking a bit after you take them out of the oven so you have to allow for that too.

A Recipe for QUALITY SELECTION & SAVINGSMix quality products with great selection. Combine these with friendly service and you get the most for your money!

250-494-4376OPEN 7 DAYS A WEEK

8:00 am - 9:00 pm Locally Owned and Operated and have served

the Community for over 38 years.

7519 Prairie Valley Rd.,Located in Summerfair Plaza

2013 Business of

the Year!

7519 Prairie Valley Rd.,7519 Prairie Valley Rd.,

is proud to support our local Okanagan growers for

guaranteed quality and freshness.

10108 Main St, Summerland (250) 494-4244 truegrain.caFall Hours: Mon - Sat, 8am - 5pm

Freshly stone milled

Expertlyhandcrafted

BreadTrue Grain

BC grownorganic grain

Proudly connecting the Farmer to the Miller to the Baker to the Community

Welcome!Willkommen!

_____________

_____________

_____________

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STONEHOUSE RESTAURANT

14015 Rosedale Avenue, Summerland

(250)494-1105

Summerland’s Landmark"Celebrating 17 years!"

What do you make best for Dinner?Reservations at Zias!

www.ziasstonehouse.com

~ a romantic candlelit table for two~ an extensive selection of Okanagan Wines~ friendly service~ tantalizing creations

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September 25, 2014

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