taste of christmas

Transcription

taste of christmas

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Christmas at the Wandlyn
with Mark Scott
For Head Chef Mark Scott, Christmas is all
about the past, present, and future. He shares
his favourite things and memories about
Christmas, what the Wandlyn has in store for
the New Year, and even his family’s rum raisin
pudding recipe!
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i
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i
a
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What is your favourite thing about
Christmas?
My favourite thing about Christmas is the tree!
My family always had a 14-foot Douglas- fir
tree; it was so big our dog would get lost
underneath it!
What is your favourite Christmas dessert?
Christmas isn’t Christmas without rum raisin
pudding; when I was 13 it became a family
tradition. Today when I smell the cinnamon,
cloves, and rum sauce in the air the childhood
memories come flooding back.
What is the Wandlyn doing for Christmas this
year?
Lots of exciting things are taking place at the
Wandlyn this year. We have Mark Raddin and
the Amherst Comedy Troupe performing Maid
4 Christmas in our brand new Scotia Room. I
have designed a special menu for private
groups. This is also the last Christmas for the
Field and Marsh Dining room. We start
renovations in January.
’s)
e
i
m
m
(Gra
1/2 cup butter
2 cups flour
3/4 cup molasses
1/4 cup sugar
1/2 tsp baking soda
1 egg
1 tsp cinnamon
1/2 tsp ginger
1 tsp allspice
1/8 tsp cloves
1/8 tsp salt
1 cup tea
Cream sugar, butter and egg
Put baking soda into molasses and pour steeped tea into molasses.
Add all spices to molasses.
Put all dry ingredients together.
Alternate dry and molasses to butter mixture.
• not a thick mixture
• do not double recipe
Pour mixture into bowl, Saran wrap, steam on stove top in large pot with 1 inch of water. Cover pot.
Brown Sugar Sauce: Bring to boil 2 1/2 cups water, 1 cup brown sugar, stir in 1 1/2 tbsp cornstarch.
Boil gently, remove from heat and add 1 tsp of vanilla, 1 tbsp rum,. tbsp butter.
HAPPY
APPY HOLIDAYS
OLIDAYS TO
TO YOU
OU AND
AND YOURS
OURS
AMHERST WANDLYN INN
CALL
ALL TO
TO M
MAKE
AKE A
AR
RESERVATION
ESERVATION
C
1-800-561-0000
1-800-561-0000
5936916
4
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Christmas season is a time given over to reconnecting
with family and friends. It’s a time of sharing and there
is no better way than with good food and cheer.
We want to thank everyone who sent in a recipe, we
have been overloaded with a great many wonderful
recipes that have been sources of family pride and a
thread through the generations.
We hope that you keep this cookbook and use it
throughout this holiday season, please accept this as a
gift from our TC.media family to yours.
Happy Holidays!
Steve Currie
5932084
TASTE OF CHRISTMAS
5
HOLIDAY DINING
December 2012
Table of Contents
Puddings & Pies
Appetizers
Cakes
Desserts
Main Courses
PAGE 8
PAGE 18
PAGE 28
PAGE 38
PAGE 48
F E A T U R E S
Legacy of good home cooking lives on
Sweeten that holiday cookie exchange
‘Tis the season to be jolly — and healthy
Holiday entertaining made easy with mushrooms
Five easy tips to conquer the holiday buffet
Smart ways to control overeating
Serve an all-Canadian sweet potato pie this holiday season
How to plan a guilt-free party menu
How to create the perfect cheese platter
Holiday entertaining trends
Up All Night.
Just In Case.
PAGE 6
PAGE 12
PAGE 12
PAGE 25
PAGE 29
PAGE 29
PAGE 57
PAGE 57
PAGE 58
PAGE 58
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Guy's
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excellent service and restoring peace of mind, they are available
24 hours a day, 7 days a week, 365 days a year.
5932085
6
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Legacy of good
home cooking
lives on
Janice Murray Gill loved to
share her passion for food
Janice Murray Gill at home in River John in 2009. FILE PHOTO
RIVER JOHN — When it came
to baking bread Janice Murray
Gill could always rise to the
challenge knowing the secret
ingredient was patience.
The River John resident
spent a lifetime sharing her
passion for cooking with others as a teacher, food com-
mentator, author and friend.
Murray Gill passed away
on Nov. 4, 2012 but her legacy of good home cooking
lives on in the many recipes
she created and published in
cookbooks and online.
She published two cookbooks, Nova Scotia Down-
• Stainless Steel
Liners
• Hearth
Accessories
• Sales & Service
• Installation
• Wett Inspections
• Chimney Cleaning /Masonry
home Cooking and The
Canadian Bread Book, served
as food editor for well-known
magazines like Canadian Living, Cuisineart and Wine and
Food. She was a former owner of Montreal-based Jami
Cooking School and spent
many years as a food commentator on CBC Radio
noon.
Along with her love of
baking, Murray Gill loved her
community. She served on
county council for six years
See Legacy, Page 7
Nova Scotia’s dairy producers
are proud to supply consumers
with high quality milk
every day of the year.
STOVES, FIREPLACES & ACCESSORIES
WOOD • PELLET • GAS • ELECTRIC
Please visit our website
www.llmasonrystoves.ca
184 Arthur Street, Truro NS
(902) 843-4030
www.dfns.ca
5929562
5937648
TASTE OF CHRISTMAS
Legacy
. . .Cont. from Page 6
and championed several projects such as the establishment
of a library in the rural seaside
community, and eventually
the construction of a new
library building. She assisted
with River John's bicentennial
celebration and recently
shared her knowledge of the
village's history for a community kiosk.
When Murray Gill wasn't
lending a helping hand at the
community C@P site or
doing desktop publishing
favours for her many friends,
she could be found in her
kitchen preparing goodies for
bake sales or community suppers.
Murray Gill shared this
recipe with TC Media in 2009,
one of her favourite seafood
dishes to serve a crowd during
HOLIDAY DINING
December 2012
7
holiday dinners.
Lobster Coquilles
2 Tbsp butter
1/2 cup mushrooms, sliced
1/2 cup sweet red pepper,
diced
1 tsp paprika
1/4 cup sherry
salt to taste
black pepper to taste
1 cup cream sauce
1 cup lobster meat, diced
1 tsp Parmesan cheese, grated
Heat butter to melting
point in a large saucepan, add
mushrooms and green pepper. Cook until tender. Add
paprika and stir in sherry.
Cook until liquid is
reduced by half. Salt and pepper to taste; add cream sauce
and blend well.
Bring to a simmer.
Add lobster to sauce and
simmer slowly for 10 min-
utes.
Dust with grated ParmeDivide mixture evenly and san cheese and brown in a
spoon into two scallop shells 375 F/190 C oven for 15 minor ovenproof dishes with a utes.
piping of Duchess potatoes
Serve.
around the edge.
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FOR THE HOLID
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8
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
RICE PUDDING
DONNA M. RIPLEY,
AMHERST, NS
2 cups cooked rice
2 cups milk or cream
½ cup sugar
dash of salt
1 egg beaten
¼ up raisins
1 tsp. nutmeg
1 tsp. vanilla
Cook rice, fold rice and egg
together, then add remaining
ingredients and cook on top
of stove. I always add a little
rum cream.
CHOCOLATE PIE SHELL
RENOVIA M. SPENCE,
SPRINGHILL, NS
½ cup shortening
2 tsp. cocoa
3 Tbsp. boiling water
1 tsp. milk
1 ¼ cups sifted flour
½ tsp. salt
¼ cup chopped nuts
Place shortening in a bowl.
Mix cocoa with the boiling
water. Pour over the shortening, add milk and whip with a
large fork until a smooth,
thick mixture is formed. Sift
flour and salt into the
whipped mixture. Blend into
a dough, work with the tips of
fingers until mixture is
smooth.
Roll between two (2) 12:
squares of waxed paper.
Continued on Page 9
Rice Pudding
TASTE OF CHRISTMAS
Puddings & Pies
Cut in a circle. Peel off top
paper. Sprinkle the chopped
nuts over the pastry leaving a
1-inch border, without nuts.
Re-cover with the paper. Gently roll the nuts into the
dough. Peel off the top paper. choice.
Invert pastry into a 9-inch
pie plate. Remove second
paper. Fit pastry into the pie
plate. Prick shell all over with
the fork. Bake in 425-degree
CRANBERRY PIE
oven for 12-15 minutes. Cool
WINNIE DAVIDSON,
and fill.
AMHERST, NS
Fill with a Peppermint ice
cream or a pie filling of your Crust:
HOLIDAY DINING
December 2012
9
6 Tbsp. melted butter
1 ¼ cup graham wafers
(crushed)
Mix together and press in pie
or cake pan. Chill.
Cream:
1 – 8 oz. pkg. Philadelphia
cream cheese (softened)
Add:
Continued on Page 10
Cranberry Pie
SAFETY is everyone’s concern.
CALL BEFORE YOU DIG...
State-of-the art technology was used to build the M&NP system to our high safety and
pipeline integrity standards. But we need your help. M&NP would like to hear from you well
in advance if you are planning work which involves any of the following activities within
30 metres of our pipeline system:
• Excavating or blasting
• Construction involving heavy machinary
• Road, rail and service crossings
• Paving or changes in existing grades
• Highway and road reconstruction
• Fence and field tile installations
• Forestry cutting and removal
• Development proposal
• Any other similiar activities
Please call 1-888-444-6677 prior to commencing your
work. M&NP will be pleased to help you to locate the
pipeline and ensure your plans are safe.
24-Hour Toll Free Line:
1-888-444-6677
www.mnpp.com
5935203
10
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Puddings & Pies
Put batter in greased 9x13
pan.
Make following sauce …
Place 2 cups brown sugar
in deep bowl. Add: 2 Tbsp.
butter, ¼ tsp. nutmeg, 5 cups
boiling water & stir.
Pour sauce over batter.
Bake at 375 for 45 minutes
until golden brown. As this
pudding bakes the batter will
rise to the top and sauce stays
on the bottom. Lovely
dessert.
¼ cup white sugar
1 tsp. vanilla
Mix together and then add
1 can whole (not jellied cranberry sauce with spatula.
Whip 1 cup of whipping
cream, fold gently into above
mixture. Put on top of graham wafers and place in
freezer. Fifteen minutes
before serving remove from
freezer and place in fridge.
FLUFFY PUMPKIN PIE
COTTAGE PUDDING
DIANE HANLEY,
AMHERST, NS
Batter: Mix in usual manner
1 ½ cups brown sugar
WINNIE DAVIDSON,
AMHERST, NS
Fluffy Pumpkin Pie
4 Tbsp. butter
4 tsp. baking powder
1 cup milk
2 ½ cups flour
1 ½ cups raisins
2 tsp. salt
2 tsp. vanilla
Pastry for a one-crust 9”
pie
2 cups cooked and strained
pumpkin
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TASTE OF CHRISTMAS
Puddings & Pies
1 cup milk
3 egg yolks, beaten
1 cup sugar
1 tsp. vanilla
½ tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
3 egg whites, beaten stiff
Mix the pumpkin and
milk, beaten egg yolks, then
the sugar mixed with the
spices, salt and vanilla. Fold
in the stiffly beaten egg
whites, pour the mixture into
the unbaked pie shell and
bake about 45 minutes in a
350 degree oven. Serve plain
or with whipped cream or ice
cream.
EGGNOG GINGERSNAP CUSTARD
Lay cookies on bottom of
slow cooker. In a large bowl
beat egg and eggnog. Slowly
pour into slow cooker, cookies will rise. Cover. Cook on
low 3 ½ - 4 hours until custard is set. Remove cover. Let
cool 20 minutes for a warm
custard or chill 4 or more
hours for a cold custard.
SHIRLEY A. MAHAR,
TRURO, NS
24 small gingersnaps
1 quart eggnog
4 eggs
11
HOLIDAY DINING
December 2012
2 cups boiling water
Butter (size of a walnut)
Pour over top of batter,
DO NOT MIX. Bake 350
degree oven.
CHRISTMAS PLUM PUDDING
JOAN ANGEVINE-BOWMAN,
SALMON RIVER, NS
CRANBERRY PUDDING
CRYSTAL MILLER,
UPPER STEWIACKE, NS
Spray interior of slow
cooker with cooking spray. 1 cup flour
½ cup white sugar
¼ tsp. salt
1 tsp. vanilla
½ cup milk
1 cup cranberries
Sauce:
1 cup brown sugar
My Mom’s Favorite
Combine in a large bowl
4 cups seeded raisins
2 cups seedless raisins
1 ½ cups currants
1 cup glaze cherries, halved
1 cup candied peel, chopped
½ cup chopped Apple
1 cup ground suet
1 cup fine dry bread crumbs
2 tsp. grated lemon rind.
Flour the mixture and shake off
the excess.
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Christmas Pudding
- Gift Certificates Available 5935581
12
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Sweeten up a
holiday cookie
exchange with
these tips
NEWS CANADA — Delicious
baked treats and holiday
gatherings go hand-in-hand.
A cookie exchange — where
everyone brings a baked treat
to share — can be the perfect way to enjoy a wide variety of homemade treats
without having to make
them all yourself. It also
introduces even the most
experienced bakers to great
new recipes.
What's more, baking for a
cookie exchange engages
everyone from grandmothers to the kids, especially
when the roles of chief tastetester and decorator come
up. So this year, why not put
a twist on your traditional
cookie exchange? Here are
just a few new tips to make
this holiday event that much
sweeter:
u Encourage your family
to bake together — Baking
for a cookie exchange is an
activity you can share and
enjoy with the whole family.
It's as simple as booking an
hour in your schedule and
preparing for the fun.
According to the baking
experts at Robin Hood, the
key to a great family baking
activity is choosing a recipe
that everyone will enjoy
making together.
Sweet and Salty Chocolate Caramel Squares
See Sweeten, Page 13
‘Tis the season to be jolly—and healthy
NEWS CANADA — The holidays bring many celebrations
with colleagues, friends and
family, where our energy level — as well as our tummies
— can be pushed to the limit. While entertaining and
fun, the ongoing festivities
can still be taxing on the
body, especially when combined with the immune system's continuous battle to
fend off seasonal cold and flu
attacks.
“Gearing up for the holidays can certainly take a lot
out of us,” says Helen Sherrard, president of the Canadi-
an Health Food Association.
“That's why it's a good idea
to keep some helpful natural
health products on hand
with you when you feel your
body may need a boost.”
CHFA suggests looking
into these fast-acting natural
alternatives that can help
remedy the first signs of
physical discomfort during
the holiday season:
u Ginger tea — If that
extra plate of turkey pushed
you over the edge, ginger tea
can help. It assists in digestion by aiding in the release
of gastric acids and helps you
avoid possible tummy aches
from too much food intake.
u Vitamin C — If you feel
a scratchy throat and the sniffles coming on, vitamin C
supplements are a great
option to supercharge your
immune system. It is a powerful
antioxidant
that
reduces, neutralizes, and prevents the damage done to the
body by free radicals. Vitamin C supplements come in
a crystalized form now and
can be diluted in a glass of
water, for quick symptom
relief.
u Magnesium citrate
(mineral) — If you've been
burning the candle at both
ends, going from company
dinners, to gift shopping, to
family parties; chances are
you're exhausted. Magnesium is the anti-stress mineral. It's taken as a supplement
for a better night's sleep.
“It's always recommended
to consult your health practitioner before adding something new to your regime,”
says Sherrard. “Once you do,
you'll benefit from the safe,
accessible products available
so you can get the most out
of the holidays.”
TASTE OF CHRISTMAS
Sweeten
u Bake something different — Opt to bake a delicious square or another
bite-size dessert instead of a
cookie. A unique melt-inyour mouth recipe, like
Sweet and Salty Chocolate
Caramel Squares, is sure to
be a new treat that will be
an instant crowd-pleaser.
u Get children involved
in the preparation — No
cookie exchange is complete
without decorative boxes to
take home everyone's delicious treats.
During the get-together,
get the kids to decorate cardboard baker's boxes. It's
amazing how creative they
can get with holiday wrapping paper and ribbon. The
best part is that everyone
will receive a one-of-a-kind
cookie box.
u Capture the memories
in a fun way — Kids will
love taking photos of all the
treats. These can double as
holiday greeting cards or
better yet, be a perfect scrapbooking activity. Just download or print off the photos
and let the children create
their very own picture
album of the experience.
Here's a crowd pleaser:
Sweet and Salty Chocolate
Caramel Squares
Prep: 20 minutes
Bake: 30 minutes
Makes: 36 squares
Freezing: Excellent
2 cups (500 mL) Robin Hoodall
purpose flour
½ tsp (2 mL) baking soda
¾ cup (175 mL) butter, melted
½ cup (125 mL) brown sugar,
5935191
packed
½ cup (125 mL) granulated
sugar
2 eggs
2 tsp (10 mL) pure vanilla
extract
10 oz (300 g) chopped swiss
milk chocolate, divided
1 can (300 mL) Eagle Branddulce de leche caramel
flavoured sauce
1 tsp (5 mL) sea salt, divided
Preheat oven to 350°F
(180°C). Line a 9” (23 cm)
square baking pan with
parchment paper, overlapping the sides for easy
removal.
In a medium bowl, combine flour and baking soda.
In a large bowl, using an
electric mixer, beat butter
and sugars until just combined. Add eggs and vanilla
and mix until smooth. Add
flour and baking soda and
HOLIDAY DINING
December 2012
13
mix on low, until dough is
formed. Stir in half of
chocolate (150 g).
Bring caramel flavoured
sauce to a boil over medium
heat in a medium saucepan.
Stir constantly, cook 5 minutes. Remove from heat.
Divide dough in half.
Press half into prepared
pan. Spread thickened
caramel flavoured sauce
over dough. Sprinkle with ½
tsp (2 mL) sea salt. Drop
remaining dough over
caramel flavoured sauce and
spread until covered.
Bake 25-30 minutes or
until light golden brown.
Melt reserved chocolate
(150 g) and pour evenly on
top of bars. Sprinkle with
remaining ½ tsp (2 mL) sea
salt. Let cool. Cut into
squares.
5935688
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Puddings & Pies
have been well greased.
Reduce steaming time to
about 1 ¾ hours.
Hard Sauce
Cream 1/3 cup soft butter
Gradually add 1 cup sifted
icing sugar or lightly packed
brown sugar. Beat until
creamy.
Gradually beat in 1 tsp.
vanilla or 1 tablespoon
brandy, sherry or rum.
Serves well chilled on hot
steamed or baked puddings.
Beat until light 2 eggs. Gradually beat in ½ cup sugar
Blend in: ½ cup light molasses
½ cup milk
½ tsp. lemon extract
Blend or sift together:
1 ¼ cups flour
½ tsp. baking soda
1 tsp. salt
1 ½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. mace
Gradually combine the dry
ingredients and egg mixture.
Blend thoroughly. Fold in the
first mixture. Divide batter
between two 1-quart molds,
which have been well greased.
Cover with brown paper or
aluminum foil and tie in
place. Steam for 2 ½ hours.
Cool thoroughly before stor-
CHRISTMAS CARROT PUDDING
ELISABETH TUCKER,
TRURO, NS
Carrot Pudding
ing. This pudding should be
allowed to ripen for at least a
month before serving. It wil
keep for months. To reheat,
Poulain’s
2 cups brown sugar
steam for about 1 hour. Serve 2/3 cup butter
hot, with hard sauce. This 2 eggs
pudding may be steamed in 2 cups grated raw carrots
four 20-ounce cans, which
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Satellite Clinincs: Baddeck and Tatamagouche
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14
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
15
Grasshopper Pie
Puddings & Pies
1 cup milk
2 cups flour
2 Tbsp. baking soda
½ tsp. baking powder
¼ tsp. nutmeg
1/3 tsp. ground cloves
½ tsp. salt
1 cup chopped maraschino
cherries
1 cup golden raisins
2 ¼ cups mixed candied fruit
citron
1 cup chopped walnuts or
pecans
2 to 3 hours.
Serve with our favorite
hard sauce recipe. HINT: to
steam, use an angel food cake
tube pan, and balance on an
empty juice or canned fruit
can place in the water in the
Mix all ingredients togeth- pot.
er well. Pour into pan of your
choice. Cover with tin foil
and make sure edges are folded tightly. Steam in a large pot
GRASSHOPPER PIE
BEVERLY PETERSON,
BROOKFIELD, NS
1 graham cracker pie crust
1 pkg. pistachio instant pudding mix
1 can crushed pineapple
(drained)
1 tub cool whip
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Open Daily Mon-Fri 9-6, Saturday 9-5, Sunday 12-5
16
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Puddings & Pies
Put pie in paper bag and
fold the end of the bag tight. . .Cont. from Page 15
ly, to seal it. Then place on
cookie sheet. Bake at 400
Mix all together and pour degrees for 55 minutes.
into pie crust. Garnish with
cut up red cherries.
WOOPIE PIES
PAPER BAG APPLE PIE
DOREEN HATT,
TRURO, NS
Peel and slice 5 med. apples
Mix with
¼ cup flour
½ cup sugar
¼ tsp. cinnamon
Sprinkle of ground cloves
Sprinkle of nutmeg
JESSIE DYKE,
HILDEN, NS
2/3 cup shortening
2 eggs
½ cup cocoa
¼ tsp. cream of tarter
½ tsp. vanilla
1 ¼ cup sugar
2 ½ cups flour
½ tsp. salt
1 ¼ tsp. soda
1 cup milk
Place in uncooked pie
shell. Cover with crumbled:
Cream sugar, shortening
½ cup flour, ½ cup sugar, 1/3 and eggs. Add rest of
cup margarine.
Woopie Pies
TASTE OF CHRISTMAS
Puddings & Pies
namon. Mix brown sugar,
flour, butter and work with
fingers until crumbly. Spread
over apples. Bake uncovered
ingredients. Drop from tea- at 350 degrees until golden
spoon. Cook at 350 degrees brown.
for 7-10 minutes. Put together
with icing.
COCONUT CREAM PIE
APPLE CRISP
VICTORIA CHASE,
TRURO HEIGHTS, NS
HOLIDAY DINING
December 2012
17
egg yolks and cold milk. Beat
and add coconut. Stir this
Mix together and put in
into 2 cups scalded milk or bottom crust, then put on top
stove top (I use a double boil- crust and bake 350 degree
er) until thickened. Add vanil- until done.
la. Cool, fill baked pie shell.
Top with meringue (egg
whites, sugar and salt, I add a
pinch of cream of tartar).
Sprinkle with coconut, place
in 375-degree oven until nicely brown.
EILEEN MATHESON,
TRURO, NS
¾ cup white sugar
2 (rounded) Tbsp. cornstarch
¼ tsp. salt
1 quart apples, chopped
3 egg yolks
½ cup white sugar
¼ cup cold milk
½ cup water
½ cup shredded coconut
Mix:
2 cups scalded milk
½ cup brown sugar
1 tsp. vanilla
¾ cup flour
3 beaten egg whites
3 Tbsp. butter
2 Tbsp. sugar
Slice apples, put in but- Pinch salt
tered baking dish, add sugar,
Mix sugar, cornstarch, salt,
water and sprinkle with cin-
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NEW GLASGOW, NS
For one 9” pie with top
and bottom crust
½ pkg. cranberries (cut in half)
1 egg
1 cup white sugar
1 Tbsp. flour in ½ cup water
1 tsp. vanilla
Apple Crisp
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5935195
18
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
SWEET & SALTY PARTY MIX
5 ingredients. Heat chip-its
and oil, place in microwave
on medium for 2 minutes.
Stir once. Heat 10 seconds
more on high. Stir until
1 large bag mini pretzels
smooth. Mix into cereal and
2 cups salted peanuts
put on a wax paper lined
5 cups Cheerios cereal
cookie sheet. Cool and break
5 cups Golden Graham cereal
apart. Store in light container.
2 cups M&M candy
(I had used 4 cookie sheets
3 cups white chocolate chipfor this recipe, you can use
its
half of ingredients for smaller
3 Tbsp. of vegetable oil
batch). Can be given in nice
(canola)
tin as a gift to several people
Method: Mix together first when making large batch.
DIANE HANLEY,
AMHERST, NS
SPINACH DIP
CRAB MEAT DIP
DONNA M. RIPLEY,
AMHERST, NS
DOROTHY PARKER,
AMHERST, NS
½ bag spinach
1 pkg. cream cheese
Little fresh garlic
½ block marble cheese
¼ cup parmesan cheese
Bake in oven until brown
on top.
Beat together:
1 - 250 g pkg. cream cheese
¼ cup sour cream
1 ½ Tbsp. tomato soup
¼ tsp. salt and pepper
1 clove garlic
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Spinach Dip
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
19
Appetizers
½ tsp. Worcestershire sauce
2 tsp. lemon juice
Stir in 1 can crab meat,
well drained.
Sprinkle paprika on top.
Not really necessary, just look
attractive.
BARBECUE SPARE RIBS
IN MEMORY OF DEBRA G. RIPLEY,
AMHERST, NS
1 large pkg. spare ribs
2 medium onions
Sauce:
1 cup ketchup
1 cup water
2 Tbsp. Worcestershire sauce
¼ cup vinegar
2 tsp. salt
¼ cup brown sugar
2 Tbsp. dry mustard
1 tsp. paprika
Cut rib into pieces, flour.
Place on a cookie sheet. Cut
onions, place on top of ribs.
Bake 350-degree oven, 30
minutes.
Sauce: Combine all ingredients in a saucepan and
bring to boil. Place a layer of
ribs, then a layer of sauce in a
casserole dish. Bake in covered dish at 350 for 45 minutes.
Barbecue Spare Ribs
1 cup white sugar
½ cup vinegar
1 tsp. Accent
½ tsp. salt
Cut wings in half. Discard
tips. Dip in eggs then flour.
Fry until golden brown in
margarine, and then add
sauce mixture. Bake at 350
degree for 30 minutes.
SALSA
KAREN WEBB,
AMHERST, NS
5 cups chopped tomatoes (do
not peel or seed)
1 large onion chopped
BEV VEINOT,
2 large green peppers
AMHERST, NS
chopped
2 or 3 large cloves of garlic
3 lbs. chicken wings
finely chopped (or 4 round
1 or 2 eggs (beaten)
Tbsp. of minced garlic)
1 cup flour
1 cup margarine (for fry- 1 – 5 ½ oz can of tomato paste
½ cup white vinegar
ing)
¼ cup brown sugar (loose)
Sauce:
1 Tbsp. of pickling salt
3 Tbsp. soya sauce
3 Tbsp. water
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20
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Appetizers
2 tsp. of paprika
½ tsp. cayenne pepper
If you like “hot” salsas add
½ a jalapeno pepper finely
chopped per single batch.
Mix in pot, bring to boil
and simmer for 1 hour. If too
thin you can thicken with 1
tsp. of cornstarch.
CHEESE BALL
DONNA RIPLEY,
AMHERST, NS
1 pkg. of cream cheese
2-3 stalks of green onion
1 ½ tsp. minced garlic
½ lb of old cheese (large
block)
Cheese Ball
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TASTE OF CHRISTMAS
Appetizers
Use a pan with a heavy
bottom and cook on low heat
because it is easy to scorch
this mixture. Remember to
stir constantly on low heat.
In pan, combine ingredients bring to boil. Reduce
heat and simmer until cranberries are tender. Cook until
catsup is thick. Catsup may be
frozen in small plastic containers.
Mix all together. Set on
saran wrap, form ball. Serve
on crackers. Better in fridge
overnight.
EVERGREEN PUNCH
DORIS A DICKSON,
SOUTHAMPTON, NS
For Christmas or
Patrick’s Day
1 cup sugar
4 cups water
1 small pkg. lime Kool-Aid
24 oz. pineapple juice
½ liter lime sherbet
2 cups Dry Ginger Ale
1 large Sprite or 7-Up
21
HOLIDAY DINING
December 2012
Christmas Relish
CHRISTMAS RELISH
St.
1 large onion (chopped)
1 ¼ cups water
2 cups white sugar
1 small tsp. salt
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. all spice _ may use less)
1 tsp. pepper
1 cup cider vinegar
instead of ice cubes.
CRANBERRY CATSUP
CATHERINE J. BLENKHORN,
SOUTHAMPTON, NS
Freeze some in containers 2 lbs. washed cranberries
SOUTHAMPTON, NS
14 medium red peppers,
washed and seeded
2 cups chopped onions (about
5 to 6 onions)
1 large lemon, washed and
seeded
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5935185
5932076
22
HOLIDAY DINING
December 2012
Appetizers
TASTE OF CHRISTMAS
stands overnight.
2 cups white vinegar (no more
than 2 cups)
3 cups white sugar
1 large Tbsp. of pickling spice
– tied in cheesecloth bag
Cover peppers with boiling water. Allow standing 10
minutes. Drain, pat dry and
put through food chopper
with onions and lemon.
Heat vinegar and sugar,
add bag of pickling spice.
Pour hot vinegar mix over
chopped peppers, onions and
lemon. Bring to boil, simmer
30 minutes. Allow to stand
overnight or several hours.
Again bring to boil, simmer
10 minute and pour into large
which, have been sterilize in
hot water. I believe the lemon
helps thicken the relish, as it
er bottom of dish. Bake 350
degrees for 20 minutes.
Makes about 24 appetizers.
BERNADETTE MACLELLAN,
WESTVILLE, NS
STUFFED MUSHROOM ITALIANO
PAULINE LUSBY,
AMHERST, NS
1 pound large mushrooms
¼ cup Italiano or Caesar
dressing
1 cup fresh bread crumbs
¼ cup grated Parmesan
cheese
1 Tbsp. finely chopped parsley
BAR CLAM DIP
NOVELLE CROSBY,
PICTOU, NS
1 – 8 oz. pkg. cream cheese
(light or regular)
1 heaping Tbsp. Miracle Whip
or mayonnaise
1 heaping Tbsp. sour cream
1 Tbsp. ketchup or French
Remove and finely chop dressing
mushroom stems. Combine Dash each of onion and garlic
dressing, bread crumbs, powder
cheese, parsley and chopped
mushroom stems in medium
Beat well until smooth,
bowl.
then add minced bar clams
Fill each mushroom cap (drained). You can also add
with bread crumbs mixture. minced green onion to give it
Arrange in shallow baking color.
dish. Add water to barely cov-
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THE SCENT OF CHRISTMAS
3 Tbsp. ground cinnamon
2 Tbsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground ginger
Mix together well. If using
all of the mixture add t to one
liter of water in a saucepan.
(If using half, use 2 cups
water). Bring mixture to a
slow boil stirring occasionally. Simmer on very low heat.
The wonderful smell of fresh
baking will fill your house.
Any leftover dry mixture can
be stored in fridge to use
another time. Use as much or
as little as you want. Just alternate the amount of water to
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TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
23
Turkey Dressing
pepper
2 Tbsp. oil
3 Tbsp. soya sauce
1 tsp. pepper
1 tsp. MSG or Accent
1 Tbsp. salt
Sweet and Sour Meatballs
Appetizers
LOBSTER DIP
ANITA WYNANDS
½ cup cheese whiz
1 cup miracle whip
1 Tbsp. sugar
1 Tbsp. vinegar
1 cup lobster
Mix together. Serve with
crackers.
garlic powder
2/3 cup honey
1/3 cup soya sauce
Soak 1 ½ pounds of spare
ribs in mixture for overnight
or 4 hours or so in the fridge.
Then bake in 350-degree oven
for one hour or so. Then if it
is well cooked, add 2 tsp.
cornstarch in ¼ cup of water.
Mix and let stand for 5 minutes.
EGGROLLS
ANITA WYNANDS
HONEY GARLIC SPARE RIBS
ANITA WYNANDS
Boil ribs first for 20 minutes
and drain
Mix together:
½ tsp. each of salt, pepper,
4 packages egg roll dough
5 cups shredded raw cabbage
1 – 28 oz. can bean sprouts
1 cup chopped onion
1 cup chopped celery
1 can mushrooms (drained and
chopped)
1 small chopped green and red
¾ cups water
1 cup ketchup
1 Tbsp. dry mustard
Combine; heat to boil in
frying pan.
2 Tbsp. cornstarch with
Combine the above in a water, put in sauce to thicken
bowl and let stand 15 min- and then drop meatballs in
utes. Drain. Then add the fol- sauce.
lowing altogether:
Combine the following to
making meatballs:
3 cups all together
2 lbs. hamburger
Cooked hamburger
minced onion
Cooked and chopped chicken
salt and pepper
1 - can tiny shrimp, drained
Simmer 40-60 minutes or
until cooked.
Mix well. Spread the egg
roll dough on floured wax
paper. Beat an egg and wet all
around the edge of the egg
roll dough. Put in 1 tableMY GRANDMOTHER’S DRESSING
spoon filling, fold together
JEAN MACLEOD,
and press sides together.
NEW GLASGOW, NS
Cook in deep fryer 400
degrees for about 2 ½ min- 6 medium potatoes
utes or until golden brown. ¼ cup butter
Don’t overcook the egg rolls 1 Tbsp. brown sugar
you will freeze (freeze when 1 Tbsp. white sugar
cool). To serve after they’ve Salt & Pepper to taste
been frozen – heat at 325- 1 tsp. vinegar
degree deep fryer until filling 2 slices bread
is hot or heat in oven.
1 Tbsp. summer savory
1 tsp. sage
1 onion chopped
1 Tbsp. molasses (optional)
SWEET AND SOUR MEATBALLS
ANITA WYNANDS
2 cups brown sugar
¾ cups vinegar
Peel and cook potatoes,
drain, mash and add butter.
Add two slices of bread torn
in small pieces. Add rest of
24
HOLIDAY DINING
December 2012
Appetizers
the ingredients and mix well.
I don’t add this to turkey
instead I stuff my turkey with
two onions. This dressing is
TASTE OF CHRISTMAS
not baked in the oven it can
be warmed up and serve with
vegetables (also good cold).
My grandmother put the
dressing in a loaf pan and
kept it in the refrigerator once
set. She would slice and lightly brown in a frying pan. I
always have to have enough
of Grams dressing on hand
when family are present as
they always want second
helpings.
cold water. Combine in large
bowl, add celery, onions,
green pepper. Combine sugar,
vinegar, oil, salt, pepper, dill.
Shake or whisk until blended.
Pour over vegetables and mix
well. Refrigerate for several
hours. 12 servings.
MIXED BEAN SALAD
NOVELLE CROSBY,
PICTOU, NS
1 can -14 oz. each of Green,
Yellow, Red Kidney beans and
Chick peas
½ cup chopped onion
½ cup chopped green pepper
¾ cup white sugar
¾ cup vinegar
½ cup vegetable oil
1 tsp. salt, pepper
1 Tbsp. chopped fresh dill (or 1
tsp. dried)
HOT SPINACH & ASPARAGUS DIP
MARION GRAHAM,
UPPER STEW, NS
1 cup light sour cream
450 g spinach, finely chopped
1 can (340 mL) asparagus tips,
drained and chopped
4 garlic cloves, diced
1 1/3 cups shredded cheddar
and mozzarella cheese
2 Tbsp. cooking oil
Salt and pepper to taste
Mixed Bean Salad
Drain beans, rinse with
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5932086
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
25
Holiday entertaining made
easy with mushrooms
Enjoy all the season has
to offer, and surprise your
guests with a tasty
mushroom appetizer
NEWS CANADA — With holiday season soon to be in full
swing, have you thought
about what appetizers to
serve at your next get together? Why not fresh Canadian
mushrooms? Fresh mushrooms are easy to prepare,
flavourful, elegant, and are
sure to keep your guests
entertained before dinner.
u Mushroom Fondue
Fondue is back. Especially
the melted Swiss cheese version served with fresh mushrooms, whole or halved.
Skewer and dip mushrooms
(whites and browns are delicious) into your favourite
cheese fondue mixture. Serve
with dry white wine and let
the conversation begin.
u Mushroom Bruschetta
Need something that you
can prepare ahead? Combine
2 cups chopped assorted
mushrooms with minced
garlic, chopped fresh parsley,
fresh basil, 3 tablespoons of
olive oil, and pepper to taste.
Refrigerate several hours or
overnight. Spoon onto lightly toasted slices of
fresh bread. Sprinkle with grated
mozzarella
and
Parmesan cheese.
Broil until mushrooms are cooked
and cheese melts.
u Mushroom
Dippers
Use fresh whole
or thick sliced
mushrooms
for
dipping instead of
crackers or chips.
They're nutritious,
great for the calorie
conscious and delicious.
u Mushroom
Kebabs
Thread mushrooms onto several
bamboo skewers;
brush with oil and
broil,
turning
WEBLINK
More delicious mushroom recipes are available online at
u www.mushrooms.ca
often. Remove mushrooms
from skewers onto platter.
Serve hot, with a ranch style
dressing for dipping. Tasty
and simple.
No matter what recipe
you use, your guests will be
not only entertained but also
amazed by the versatility of
the mushroom.
26
HOLIDAY DINING
December 2012
Appetizers
Heat the cooking oil in a
pot over medium heat. Add
the garlic and sauté for 1-2
minutes. Add, chopped
spinach, cook until completely wilted. Then transfer to a
TASTE OF CHRISTMAS
colander, drain, pressing to
release all excess liquid.
Preheat oven to 400degree.
Meanwhile combine sour
cream, salt, pepper and 2/3
cup of shredded cheddar and
mozzarella cheese in a medium bowl. Add cooked
spinach and chopped aspara-
gus; mix lightly. Then pour
into a shallow baking dish
and sprinkle with remaining
cheese. Place the baking dish
on the middle rack of the
oven; bake until cheese is
melted and bubbly. Serve
with French bread or cracker.
mins. For this to happen… so
be patient! Pour onto baking
sheet lined with wax paper.
Separate nuts with a fork and
allow to cool for 15 minutes.
CHRISTMAS CHEESE SPREAD
MARION GRAHAM,
UPPER STEWIACKE, NS
CANDIED ALMONDS
SHANNON ADAMS
½ cup water
1 cup sugar
1 Tbsp. cinnamon
2 cups whole almonds
Combine water, sugar and
cinnamon in saucepan and
over medium heat bring to a
boil. Add almonds. Cook,
stirring until liquid is all gone
and leaves a syrup coating on
almonds. It takes approx. 30
Candied Almonds
4 eggs beaten
¾ cup sugar
4 tsp. dry mustard
¼ lb. butter
Cook until custard stage
then add:
¼ cup white vinegar
1 lb. Velveeta cheese
Beat until smooth then
add 1 bottle (small) pimentos
and green pepper chopped
fine. Good on crackers, rolls,
etc.
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TASTE OF CHRISTMAS
Appetizers
LASAGNA CUPCAKES
KIMBERLY MACKAY,
TRURO, NS
1/3 pound ground beef
Salt and Pepper
24 wonton wrappers
1 ¾ cups grated parmesan
cheese
1 ¾ cup shredded mozzarella
cheese
¾ cup ricotta cheese
1 cup pasta sauce
Preheat oven to 375. Spray
muffin tin with cooking
spray. Brown beef, and season
with salt and pepper. Drain.
Cut wonton wrappers into
circle shapes (2 ¼”) (I use egg
roll wrappers, which fit well,
pressed into the muffin cup).
Reserve ¾ cup Parmesan and
mozzarella cheese for the top
of your cupcake.
Begin with a wrapper, and
press it into the bottom of
each muffin tin. Sprinkle with
a little parmesan cheese, ricotta cheese, mozzarella cheese
in each. Top with meat and
pasta sauce.
Repeat layers, ending with
pasta sauce. Top with reserve
cheeses. Bake for 18-20 minutes. Remove from oven and
let cool for 5 minutes. (I also
used garlic and onion, plus
Italian seasonings).
CRANBERRY MEATBALLS
MARJORIE MCNUTT,
BIBLE HILL, NS
Lasagna Cupcakes
1 onion
1 tsp. parsley
½ cup celery
1 lb. hamburg
1 clove garlic
½ tsp. salt and pepper
Mix altogether and make balls.
Bake on a cookie sheet.
Sauce:
2 cups tomato juice
1 bottle chili sauce
1 can whole cranberries
27
HOLIDAY DINING
December 2012
1 onion
1 green pepper – cut up
Salt, pepper
1 tsp. Worcestershire sauce
Mix together and add
meatballs. Put in oven for ½
hour or more til heated.
TUNA PATE
GLORIA UPHAM,
TRURO, NS
1 cup cream cheese
2 Tbsp. hot sauce
1 Tbsp. minced onion
¼ cup mayonnaise
2 Tbsp. dried parsley
2 cans tuna (well drained)
Combine all ingredients in
a blender and process until
smooth. Serve with assorted
crackers.
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28
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
GUMDROP CAKE
bran, milk and oil. Allow to
stand for 10 minutes. Mix dry
ingredients in large bowl. Stir
in eggs and bran mixture. Add
cherries, pineapple and citron. Fill lined muffin cups ¾
full.
Bake at 400 degree oven
for 20-25 minutes (20 minutes best) Remove muffin
papers while muffins are still
warm. Makes 1 ½ dozen
muffins. I think you will
make a second batch!
SUZANNE SPIEGHT,
AMHERST, NS
1 cup white sugar
1 cup brown sugar
3 eggs
salt
1 cup butter or ½ cup each
butter/margarine
1 tsp. vanilla
1 tsp. almond extract
1 tsp. lemon
Mix together.
Add:
2 cups flour
1 cup milk
1 ½ tsp. vaking powder
APRICOT CREAM CHEESE LOAF
Cut gumdrops with 1 cup
flour and add last. Cook 1
hour 15 minutes in a tube
pan. 350 degree oven.
MRS. DORIS SMITH,
PORT HOWE, NS
½ cup chopped golden raisins
½ cup chopped dried apricots
2 cups water
Simmer in a covered saucepan
for 20 minutes. Cool
1 ½ cups sugar
1 cup butter or margarine
8 oz. cream cheese (250 g)
4 eggs
2 ¼ cups flour
1 ½ tsp almond extract
1 ½ tsp. baking powder
½ chopped pecans (optional)
FRUITCAKE MUFFINS
SOUTHAMPTON, NS
For Christmas morning
1 ½ cups All Bran
1 ½ cups milk
½ cup vegetable oil
1 ¼ cups flour – ½ tsp. salt (no
more)
¾ cup white sugar
1 Tbsp. baking powder
2 beaten eggs
½ cup chopped red and green
candied cherries
½ cup chopped candied
pineapple
½ cup chopped citron, 1 Tbsp.
grated orange peel
Crush all-bran, combine
Cream sugar, butter,
cheese and almond. Add eggs,
one at a time, beating after
each addition. Add flour and
baking powder. Fold in fruit
and nuts. Bake in two loaf
pans at 350 degrees for
approximately 45 minutes.
Or in a tube pan for at least 1
hour. (I use light cream
cheese) Delicious!
Gumdrop Cake
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
29
Five easy tips to conquer
the holiday buffet
NEWS CANADA — Food
temptations abound at this
time of year, and all those
parties with buffet tables can
mean packing on an extra
five to 10 pounds by the end
of the season.
Registered dietitian, Jane
Dummer, suggests creating
your own step-by-step system
for navigating the buffet,
including your favourites, but
also keeping calories in
check:
1. Scan the Table: Take in
all the delicious options
available and plan what you
really want to make room for
on your plate.
2. Mini-size: Using a
smaller plate not only makes manage your portions and sizes, such as bottled water or
a normal portion seem larger, calorie intake. For beverages, Coke mini-cans, for example,
but it's also a great way to opt for portion controlled which are 100 calories or less
per serving.
3. Go for colour: Make
healthier food choices at the
buffet by skipping the blandcoloured appetizers and
instead focus on adding a
selection of colourful vegetables to your plate.
4. Slow down: Take your
time and be mindful of what
you are eating. “It can take up
to 30 minutes for stop signals
to hit your brain. Pace yourself by savouring each bite so
that you don't over-indulge,”
says Dummer.
5. Move out and socialize
strategically:
To
avoid
overeating, move away from
the food. Focus on the purpose of the party – great conversation and good times
with friends.
Smart ways to control overeating
NEWS CANADA — Holiday
weight gain doesn't result
from overeating one or two
meals. It's usually from feasting on leftovers for days or
even weeks, which can pack
on hundreds of extra calories.
Registered dietitian, Jane
Dummer, known for her
advice in the blog Grow with
Nutrition, suggests that,
“Maintaining healthy weight
is all about portion sizes and
planning ahead to balance
your calories.”
potatoes: ice cream scoop
(half cup)
Dummer recommends
keeping portion control top
of mind throughout the holidays. "It is possible with the
availability of smaller sizes
of foods and beverages.
Keep servings small
Companies such as CocaWhether eating a holiday Cola offer mini-cans that are
meal or indulging in left- 100 calories or less per servovers, keeping off the extra ing.”
pounds starts with portion
Share the bounty
control. To figure out
Finally, be the host with
healthy portions, visualize a
the least, the least leftovers
similar size item like:
u Gravy or cranberry that is. Offer your guests take
Make a game plan
sauce: golf ball (quarter cup) away containers for the extra
for leftovers
u Turkey (white meat): servings, so they can enjoy
half-cup servings,” suggests
“Right after a holiday Dummer.
“Refrigerate deck of cards (3 ounces)
the delicious meal the next
u Stuffing or mashed day.
meal, divide all leftovers into enough for a day or two and
freeze the rest. Then, as easy
as one, two, three, leftovers
can be made into a healthy
lunch with a whole grain
tortilla, turkey pieces, fresh
spinach and a small amount
of cranberry sauce.”
30
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Cakes
CRANBERRY NUT MUFFINS
SHIRLEY BROOKS,
AMHERST, NS
¾ cup Miracle Whip (regular
or light)
¼ cup orange juice
2 eggs beaten
2 cups fresh or frozen cranberries
2 cups flour
¾ cups sugar
½ cup chopped nuts
2 tsp. orange rind
1 tsp. each baking powder and
soda
Combine miracle whip,
orange juice, eggs and berries.
Ins eparate bowl combine
remaining ingredients. Stir
wet mixture into dry. Fill muffin cups. Bake 350 degree for
20-25 minutes. Let stand 10
minutes. Remove from pans.
Make 12 muffins.
Cream Cheese Pound Cake
CREAM CHEESE POUND CAKE
CATHERINE J. BLEKNHORN,
SOUTHAMPTON, NS
1 ½ cups butter (no substi-
tutes)
1 pkg. (8 oz.) cream cheese
2 1/3 cups white sugar
1 tsp. lemon extract
6 eggs (room temperature)
3 cups sifted all purpose flour
(1/2 teaspoon salt)
No, I haven’t used baking
powder or baking soda.
Cream butter and cream
cheese, add sugar, beat well
until light and fluffy. Add
eggs, beat well after each addi-
tion. Add flour, beat just until
blended. Pour into greased
and floured 10” tube pan.
Now about the oven – Bake at
300 degrees for 2 hours – last
20 minutes heat oven to 325
5937644
TASTE OF CHRISTMAS
Cakes
degrees or until cake browns
slightly. Not all ovens test the
same. Slow heat is best for at
least 1 ½ hours, then increase
heat slightly. Cool in pan
before removing to wire rack.
OVEN BAKED FRENCH TOAST
sugar, margarine, vanilla and
cinnamon in a bowl at medium speed with electric mixer
until well blended. Add eggs,
one at a time, mixing well
after each addition. Stir in
milk. Pour cream cheese mixture over combined bread
and cranberries. Toss lightly.
Let stand for 15 minutes.
Rearrange bread in bowl to
ensure bread is evenly moistened. Arrange bread in rows
in a greased 13x9 baking pan.
Pour remaining cream cheese
mixture over top. Bake 40-45
minutes or until golden
brown. Serve with Cranberry
Maple Sauce (below). Makes
10-12 serving.
Cranberry Maple Sauce
1 cup maple syrup
2 cups cranberries
2 Tbsp. sugar
HOPE’S TEA BISCUIT
31
mixture. Bake at 400 degrees
for 18-20 minutes.
HOPE LATTA,
AMHERST, NS
3 cups flour
1 tsp. salt
1 Tbsp. sugar
½ cup Crisco shortening (cold)
1 beaten egg
1 ¼ cup milk.
Heat oven to 400 degrees.
Beat egg and add milk
(reserve a bit to brush on top
of biscuits right before you
put them in oven. Mix dry
(With Cranberry Maple
ingredients and cut in shortsauce)
ening. Add egg and milk mix1 (8 oz.) pkg. of cream cheese
ture (remember to reserve a
softened
bit). Mix lightly and roll out
¾ cup sugar
to 1 inch thick. Cut with
¼ cup margarine
cookie cutter. Place on cookie
2 tsp. vanilla
Bring syrup to boil in sheet and brush tops with a
1 tsp. ground cinnamon
medium saucepan. Add cran- bit of remaining egg and milk
4 eggs
berries and sugar. Cook over
2 ½ cups milk
low heat for 10 minutes, stir1 (1 lb) french bread loaf, cut
ring occasionally. Let cool.
into 1 1/2” slices
Prep time: 25 minutes plus
1 cup cranberries
Preheat oven to 350 standing time. Cook time: 45
degrees. Beat cream cheese, minutes
CRYSTAL O’BLENIS,
AMHERST, NS
HOLIDAY DINING
December 2012
CHRISTMAS CRANBERRY SCONES
PATRICIA MACDONALD,
NEW GLASGOW, NS
2 ¼ cups all purpose flour
¼ cup white sugar
½ tsp. baking soda
½ tsp. salt
¼ cup butter
1 cup sundried cranberries
¼ cup slivered almonds
1 cup cream
1 egg yolk
½ tsp. almond extract
¼ cup white vinegar
2 Tbsp. milk
1 Tbsp. sugar
Method: Preheat the oven
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Cranberry Scones
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MON - FRI 7:50 - 5:30
T 897-7389 F 897-0783
SAT - 8:30 - 5:00
[email protected]
SUN - Pick-ups 11:00 - 1:00
5929528
32
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Cakes
sugar on top. Cut the dough
into 8 wedges, place on the
baking sheet and bake until
golden brown, approximately
to 400 degrees. Line a baking 12-15 minutes.
sheet with parchment paper.
In a large bowl, mix together
the flour, sugar, baking powder, baking soda and salt.
Using a pastry blender add
WATERGATE CAKE
the butter until the mixture
SARAH REID,
resembles coarse crumbs. Mix
TRENTON, NS
in the cranberries and
almonds until just combined.
It’s moist lightness and
In a separate bowl com- colorful, make a delicious
bine the cream, egg yolk, Christmas dessert after a
almond extract and vinegar. turkey dinner.
Add the cream mixture to the 1 box white cake mix
flour mixture and stir until 1 cup ginger ale
just combined. Turn the ½ cup oil
dough out onto a well- 3 eggs
floured surface and knead ¼ cup crushed nuts (if desired)
until wet and dry are mixed 1 box instant pistachio pudding
well. Roll the dough into a
ball and flatten into a disc
Method: Mix all ingrediabout 2 inches thick. Brush ents together for 3 minutes.
with milk and sprinkle the Place in greased and floured
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1 cup milk
Mix 2 Tbsp. cornstarch and
½ cup sugar, this goes on top
of all.
Pour 2 cups boiling water
over all.
Cream margarine, first sugar. Combine baking powder
Method: Beat above until and flour. Add dry ingredients
stiff. Spread on cooled cake. alternately with milk. Bake
400 degrees for 40 minutes.
Keep cake refrigerated.
ring cake pan. Bake at 350
degree for 45 minutes.
Frosting for Watergate Cake
1 pkg. Dream or Cool Whip
1 box instant pistachio pudding
mix
1 ¼ cups milk
BLUEBERRY MYSTERY CAKE
RED VELVET CUPCAKES
DEBORAH CRUICKSHANK,
ASPEN, NS
BERNICE LAW,
NEW GLASGOW, NS
4 cups blueberries (can be
sprinkle with lemon juice) on
bottom of sprayed 9x13 pan
Put on top of this:
1 ½ cups sugar
1/3 cup margarine
2 cups flour
3 ½ cups flour
1 tsp. salt
¾ cup margarine
1 ¾ cups white sugar
2 eggs
4 Tbsp. red food coloring
1 tsp. vanilla
Wishing you a wonderful holiday
season Town of Amherst Mayor,
Council and Staff
Gift Certificates & Packages Available
5934945
5936955
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
33
Cakes
2 ½ Tbsp. cocoa powder
1 ½ cups canned milk
1 ½ tsp. baking soda
1 ½ tsp. vinegar
Preheat oven to 350
degrees. Sift together flour
and salt, set aside. Cream
together butter and sugar
until fluffy. Add eggs one at a
time until well combined.
Whisk together red coloring,
vanilla and cocoa powder.
Add to wet ingredients. Add
1/3 of milk and flour until
well incorporated. In a cup
mix baking soda and vinegar
… mix well and add to mixture. Bake 18 minutes or until
done.
Red Velvet Cupcakes
cinnamon, fruit and nuts in a
large bowl. In another bowl
beat together eggs, oil, sugar,
zucchini and vanilla. Stir this
mixture into flour mixture
and beat well.
Pour into prepared greased
loaf pan. Bake in a 350 degree
oven for 1 hour or until tests
show it is done. ! use 1 cup
mixed fruit and 1 cup raisins
Combine flour, baking sometimes.
soda, salt, baking powder,
ZUCCHINI FRUIT CAKE
JOYCE ECHLIN,
NEW GLASGOW, NS
2 cups all purpose flour
1 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
Pantry Kitchen Restaurant
OREO MINI CHEESECAKES
ANITA WYNANDS,
NEW GLASGOW, NS
2 pkg. (250 g each) cream
cheese, softened
½ cup sugar
2 eggs
12 Oreo cookies
3 squares Baker’s semi-sweet
236 Foord Street, Stellarton
Town of Westville
755-2292
396-1500
[email protected]
www.westville.ca
5935356
5935428
2 cups of either candied cherries, raisins or combination of
these
1 cup of chopped walnuts or
pecans
3 eggs
¾ cup of vegetable oil
1 ¼ cups sugar
2 cups grated zucchini
2 tsp. vanilla
Blue Mountain Fire Department
Serving Northern N.S.
Ph. (902) 485-6396
Fax: (902) 485-1221
• In-Home Consultations
and Assessments
• Oxygen Equipment • Sales
• Service • Rentals
5935525
Mayor, Town Council
and Citizens
752-2114
www.stellarton.ca
5935429
Town of Stellarton
5935258
Wear short, close-fitting
or tightly rolled sleeves
when cooking.
River John Fire Department
Open heated food containers slowly and away
from your face to avoid steam burns. 5935279
HOLIDAY DINING
December 2012
Cakes
chocolate, melted
1 cup thawed Cool Whip topping
Preheat oven to 350
degree. Beat cream cheese and
sugar in large bowl with electric mixer on medium speed
until well blended. Add eggs,
one at a time, beating on low
speed after each addition just
until blended. Place 1 cookie
in bottom of each of 12 paper
lined muffin cups. Fill evenly
with batter. Bake 20 minutes
or until centers are almost set.
Cool. Refrigerate 3 hours or
overnight. Drizzle with melted chocolate. Top with small
dollop of whipped topping.
TASTE OF CHRISTMAS
1 tsp. cloves or a sprinkle
1 tsp. cinnamon
1 tsp. allspice
2 cups water
Boil all together for 15-20 minutes. Cool to very cool.
Add,
3 cups flour
1 tsp. baking soda
1 tsp. salt
Mix together. Bake in
medium hot over 325 degrees
for approx.. 1 hour or until
cook. Use tube pan, greased,
little wax paper on bottom
and floured. My mother
baked this every Christmas
and added ½ cup mixed peel,
½ cup walnuts or cherries. (I
add the cherries only).
½ tsp. salt
1 cup raisins (seeded or other)
1 cup cranberries – cut up
½ cup red & green cherries
(cut-up)
IDA’S CHRISTMAS
CRANBERRY LOAF
F.E. WEATHERBEE, TRURO, NS
WAR CAKE (BEFORE 1917)
1 cup white sugar
2 Tbsp. shortening in measuring (1) cup – fill up with boiling
water
My grandmother’s recipe – Grated rind and juice of 1
orange
Nannie Allen from Halifax
1 egg
1 lb. small raisins
2 cups flour
2 scant cups white sugar
2 Tbsp. shortening
JANET MCDOWALL,
BROOKFIELD, NS
family gathers and it has been
a tradition to have this cheesecake for dessert. Very easy!
½ cup butter
1 ½ cup sugar
Bake in 350 degree oven 2 Tbsp. cornstarch
— about 1 hour.
1 tsp. lemon juice
4 – 8 oz. packages cream
cheese
2 cups sour cream
1 tsp. vanilla
5 eggs
ONE BOWL CHEESECAKE
MARGARET DODSWORTH,
TRURO, NS
Cream butter, and sugar.
Add cream cheese, sour
Every Christmas Eve our
Pictou County Home Health Care
Co-Operative Ltd.
Stellarton Fire Department
5935276
War Cake
Heat food only in containers or
dishes that are safe for
microwave use.
Caring Beyond The Basics
A home health care service providing help
to the elderly, handicapped, convalescent
and/or infirmed in their own homes.
RN’s, LPN’s, PCW’s
Serving the Pictou County Area
New Glasgow, N.S.
921-(HOME)4663
Dan Thompson
MACair REFRIGERATION
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SALES & SERVICE
1796 MAIN ST., WESTVILLE
Phone 396-4668 Fax 396-5002
5935523
5935477
34
752-4144
REPAIRS TO ALL MAKES OF REFRIGERATION
& AIR CONDITIONING EQUIPMENT HEAT PUMP SALES & SERVICE
5935432
HIGHLAND DRIVING SCHOOL
394 Westville Rd., New Glasgow
928-1220
www.drugstorepharmacy.ca
Guaranteed License - Some Restrictions Apply - Private Lessons
for all Ages - Reduced Insurance - Full Classroom / Driving Program
396-8455
5935590
5935516
5935516
TASTE OF CHRISTMAS
35
HOLIDAY DINING
December 2012
Cakes
3C’S CHRISTMAS BREAD
DOROTHY MCCULLOCH,
SHORTTS LAKE, NS
cream, cornstarch, vanilla and
lemon juice. Add eggs, one at
a time. Make spring foam pan
watertight with foil. Place pan
over hot water in oven.
Bake 375 degree oven for 1
½ hours. Cool 3 hours in
pan. Top with your favorite
fruit pie filling. This makes
crust and filling all at once.
POUND CAKE
Banana Gumdrop Cake
MAXINE ARCHIBALD,
HILDEN, NS
3 eggs
2 tsp. vanilla
creamed mixture, beat well.
Add 1 egg beat well. Add,
another cup flour and one
egg, beat well. Add remaining
Cream butter, add sugar, flour and one egg. Add 2 tsp.
mik and hot water. Add 1 cup vanilla and beat. Bake one
flour with baking powder to hour in moderate oven.
1 cup butter
2 cups white sugar
½ cup milk
½ cup hot water
3 cups flour
Makes 4 small loaves
Beat together
3 eggs
½ cup canola oil
½ cup milk
2 ½ cup flour
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ tsp. nutmeg
2 cups shredded carrots
½ cup snipped cherries
1 1/3 cup coconut
½ cup raisins
½ cup chopped pecan nuts
1 small tin crushed pineapple
with juice
Yankee Candles
Perfect
Christmas
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We’ve got you covered with great gift ideas
for every occasion & every budget!
HARRISONS
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Amherst 667-3306
Parrsboro 254-3306
Pugwash 243-3306
5936904
5610802
5936899
36
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Cakes
together. Add eggs and
almond flavoring. Then add
pineapple juice. Add your dry
ingredients and all the fruit
and flour mixture. Make sure
to grease and flour pan. Bake
at 350 degree for about an
hour or until cake tester
comes out clean. Enjoy!
Method: Mix in order given and put in 4 small loaf
pans lined with wax paper
and bake in 350 degree oven
for 40-45 minutes. Cool on
cookie rack. Makes great
Christmas or hostess gifts.
SUGARLESS CAKE
LORRAINE MINGO,
UPPER ONSLOW, NS
BANANA GUMDROP LOAF
JOYCE MEEKINS,
CAMDEN, NS
1 ¾ cups flour
½ tsp. baking soda
¾ tsp. salt
¾ cup white sugar
2 tsp. gradted orange rind
¾ cup cut-up gumdrops
1 beaten egg
¼ cup oil
1 cup mashed banana
½ cup milk
Hot Fudge Sundae Cake
oil, bananas and milk. Add to
flour mixture. Mix well. Bake
at 325 degree oven for 1 hour
to 1 hour and 15 minutes.
Measure flour, soda, bakMOM’S WHITE FRUIT CAKE
ing powder, salt and sugar in
CATHERINE HIRTLE,
bowl and combine. Stir in
TRURO, NS
gumdrops and orange rind.
In another bowl or large 2 2/3 cups flour (take 1 23 of
measuring cup combine egg, flour and mix with fruit)
Thorburn Fire Department
If you are simmering, baking,
roasting or boiling food,
check it regularly.
2 cups sugar
1 cup butter
1 cup pineapple juice
1 tsp. almond flavoring
4 eggs
3 cups coconut
1 ½ cups cherries
1 ½ cups crushed pineapple
(well drained)
1 ½ cups raisins
1 ½ cups almonds crushed
Cream butter and sugar
Good for Diabetics
3 cups sticky raisins
1 cup dates, cut up
1 cup margarine or vegetable
oil
2 cups hot water
2 tsp. cinnamon
1 tsp. nutmeg
Bring these to a boil. Add 2 tsp.
vanilla and let cool.
Add:
3 cups flour
2 tsp. soda
Bake about 1 hour in a
tube pan or 2 loaf pans at 350
degree oven.
TRENTON FIRE DEPARTMENT
Never use aluminum foil or
metal objects in a microwave
5935272
5935227
Westville Fire Department
When young children are present,
use the stove’s back burners
whenever possible.
5935417
Pictou Landing Fire Department
Replace old or worn out
oven mitts to prevent burns.
5935207
5935301
Barney's River Fire
Department
Keep a lid nearby when you're
cooking to smother small grease fires
5935298
TASTE OF CHRISTMAS
cheesecake still in oven,
reduce the heat to 250 degree.
Bake for 45 minutes longer or
until center is barely firm to
touch. Remove from oven
and immediately run a knife
around the edge of the
cheesecake – this will prevent
a grand canyon crak in the
middle as it cools. For a
moister cheesecake, place
water in 2 loaf pans and put
in oven while cheesecake is
cooking. Also, after you run
the knife around the edge,
cool the cheesecake in the
oven overnight with the oven
door propped open with a
wooden spoon.
CUPCAKES
Gingerbread Loaf
TAMMY FENTON,
TRURO, NS
Cakes
EGGNOG CHEESECAKE
NORMA SYMES,
TRURO, NS
HOT FUDGE SUNDAE CAKE
VIOLET STONE,
TRURO, NS
1 cup flour
¾ cup white sugar
2 Tbsp. cocoa powder
pinch of salt
½ cup milk
2 Tbsp. olive oil
1 tsp. vanilla
Mix in bowl, flour, sugar,
cocoa, baking powder and
salt. In large bowl mix milk,
olive oil and vanilla. Combine flour mixture with liquid
mix. Pour in 9x9 pan.
Make topping of …
1 cup brown sugar
¼ cup cocoa powder
Pour over cake batter. Bake
at 350 degree for 50-55 minutes. (Add ¼ cup more water
if you want more sauce).
1 ½ lbs. cream cheese
1 cup white sugar
3 Tbsp. flour
½ cup whipping cream
3 eggs
½ tsp nutmeg
2 Tbsp. orange juice
1 graham wafer crust made
from your favorite recipe
1 cup white sugar
½ cup shortening
2 eggs
1 tsp. vanilla flavoring
1 cup milk
1 ½ cups flour
½ tsp. salt
Cream shortening and
sugar, then add eggs and
vanilla. Add milk and then
dry ingredients. Beat well
with mixer and bake in 350
degree oven for approximately 15 minutes or until golden
NOTE: for better mixing, brow. Decorate as desired.
all ingredients should be at Yummy!
room temperature.
Press crust into 9-inch
springfoam pan. Bake in 325
degree oven for 10 minutes.
PUMPKIN LOAF
Remove from oven and let
cool. Increase oven temperaEILEEN MATHESON,
ture to 425 degrees. Beat
TRURO, NS
cream cheese until smooth.
Add sugar, flour and cream 1 cup white sugar
and mix together until 2 eggs
smooth. Add eggs, orange ¾ cup of vegetable oil
juice and nutmeg and blend 1 ½ cup flour
together. Pour into spring- 1 tsp. baking powder
foam pan. Bake at 425 degree 1 tsp. soda
for 10 minutes, then with 1 tsp. cinnamon
HOLIDAY DINING
December 2012
37
1 cup pumpkin
Mix eggs, oil and sugar.
Add dry ingredients and
pumpkin. Bake 1 hour.
QUICK GINGERBREAD LOAF
SUSAN OAKES,
DEBERT, NS
2 ½ cups flour
½ cup margarine
½ cup sugar
1 cup molasses
2 tsp. ginger
½ tsp. salt
Add 1 cup of hot water into
which has been added 2 tsp. baking soda. Add to mixture. Then
add 2 beaten eggs. Bake at 350
degree for ½ to ¾ hour. Cool in
pan. Use decorative pans (example gingerbread or Christmas
tree), chocolate icing, with red
and green Smarties around edges
of finished cake. Enjoy!! Kids
love it.
MINCEMEAT LOAF
ALICE EDDY,
TRURO, NS
1 bottle (24 oz.) of mincemeat
1 can Eagle Brand condensed
milk
2 eggs beaten
Mix three ingredients well and
set aside
Combine:
2 ½ cups white flour
1 tsp. baking soda
½ tsp. salt.
Sift these three ingredients
together. Add to the first three
ingredients, mixed well.
Add:
1 cup cherries (cut-up)
1 cup mixed fruit
½ cup walnuts (optional)
Mix well into the above
batter. Heat oven to 350degrees. Placed batter in tube
or loaf pan. Bake 1 hour.
38
HOLIDAY DINING
December 2012
MAGIC LEMON SQUARES
TASTE OF CHRISTMAS
degrees. In medium bowl,
combine oats, flour, coconut,
nuts, sugar and baking powder. Add melted margarine
and stir to form crumbly mix1 cup quick oats (uncooked)
ture. In another bowl, com1 cup flour
bine milk and lemon juice.
½ cup coconut
½ cup chopped walnut/pecans Pat one half of the crumb
mixture on bottom of lightly
½ cup brown sugar (packed)
greased 9x9” pan. Spread
½ cup margarine/butter melted milk mixture on top and cover with remaining crumbs.
1 can sweetened condensed
Bake for 25-30 minutes or
milk
until lightly brown. Cool
½ cup Realemon juice
thoroughly before cutting
Preheat oven to 350 into bars.
Cut into large portions.
MARJORIE E. MARTIN,
AMHERST, NS
GUMDROP COOKIES
SHIRLEY BROOKS,
AMHERST, NS
1 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups flour
½ tsp. salt
2 cups oatmeal
Lemon Squares
1 tsp. baking soda
1 cup coconut
1 cup gumdrops cut up – baking gums
1 tsp. vanilla
Flour gumdrops, shaking
off excess. Cream together
margarine and sugars. Add,
eggs and vanilla, beat well.
Add sifted dry ingredients,
oatmeal, coconut and gumdrops. Roll in balls and flatten
with fork. Bake 12-15 minutes at 350 degree oven.
TASTE OF CHRISTMAS
Desserts
crushed wafers and marshmallows. Mix together. Press
in 8x8” pan, place in refrigerator.
CHRISTMAS SQUARES
MARJORIE E. MARTIN,
AMHERST, NS
½ cup butter
1 cup sugar
2 eggs, beaten
1 tsp. salt
1 tsp. vanilla
½ cup of candied red cherries
½ cup of candied green cherries
2 ¼ cup crushed graham
wafers
2 cups mini marshmallows
In saucepan, combine butter, sugar and eggs. Heat on
medium until melted. Then
cool. Add salt and vanilla.
Add
chopped
cherries,
AUNT MILLIE’S CREAMY
PEANUT BUTTER FUDGE
RUTHIE PATRIQUIN,
OXFORD, NS
500 mL (2 cups) peanut butter
(smooth or crunchy)
1 – 7 oz. bottle marshmallow
fluff
2 cups each of white and
brown sugar
¾ cup milk
Mix peanut butter and
fluff together in a large bowl.
Mix the rest of the ingredients
together in a saucepan. Bring
to a full rolling boil and then
time for 65 seconds. Do not
stir during this time. You can
turn down the heat a bit as
long as the mixture maintains
a rolling boil. Remove from
heat immediately and pour
over peanut butter and fluff
mixture. Stir quickly and pour
into a greased 9x13 pan.
Allow to cool and set. This
recipe always turns out and
stays creamy and easy to cut
in perfect squares. Refrigerate.
NO-BAKE OATMEAL
COAL COOKIES
DOROTHY PARKER,
AMHERST, NS
2 cups white sugar
½ cup cocoa powder
½ cup whole milk
½ cup or 1 stick unsalted butter
1 tsp. cinnamon
HOLIDAY DINING
December 2012
39
1 tsp. ground ginger
2 ½ cups quick or rolled oats
1 cup peanut butter
½ cup chocolate chips
1 tsp. vanilla extract
Line 2 baking sheets with
waxed paper
In medium saucepan,
whisk together sugar and
cocoa to eliminate lumps.
Add milk, salt, butter, cinnamon and ginger. Set pan over
medium-high and bring to a
boil, stirring constantly. Boil
for 2 minutes, then remove
from heat. Let cool 1-2 minutes. Add oats, peanut butter,
chocolate chips and vanilla.
Stir together until well combined. A tablespoon at a time,
drop balls of dough onto prepared baking sheets. If
desired, the balls can be
rolled between your hands for
a smoothens appearance. Let
cool. Store in an airtight container.
The name coal cookies
come from the notion that
bad children got only lumps
of coal in their stockings on
Christmas morning.
BLUSHING SNOWBALLS
RENOVIA M. SPENCE,
SPRINGHILL, NS
18 large marshmallows
¾ cup white sugar
¾ cup water
1/3 cup red-hot candies
6 small tart apples, peeled,
cored and halved
1 teaspoon lemon juice
In a large skillet, combine
marshmallows, sugar, water
and candies. Cook over medium heat, stirring occasionally,
until candies are dissolved.
Add the apples, Simmer.
Uncovered, for 20 minutes or
until apples are tender. Gently
turning once. Add lemon
juice. Cool. Yield: 12 servings.
Peanut Butter Fudge
HOLIDAY DINING
December 2012
Desserts
GOOSE COOKIES
SOUTHAMPTON, NS
Long before turkey “ruled
the roast” my mother baked a
roast of pork and a goose for
my father’s Christmas dinner. I
remember so well seeing her
strain the goose grease from
the roasting pan — later she
TASTE OF CHRISTMAS
made cookies with the goose
grease “fat” was never feared,
it provided energy — to swing
the axe!!
½ cup goose grease – lovely
white fat!
1 cup brown sugar
2 eggs
¼ cup boiling water – ¼ teaspoon soda
½ cup of molasses
3 cups sifted flour ~ ¼ - ½ tsp
salt
2 tsp. ginger
½ tsp. cinnamon
½ tsp. nutmeg
Peanut Butter Squares
Roll
into
small pieces and
flatten with fork.
Combine grease,
brown sugar and
eggs. Add ¼ tsp.
soda to ¼ cup
boiling water,
mix
with
molasses, add to
grease, brown
sugar and eggs.
Add 2 ½ cups of
flour,
add
remaining flour
slowly as needed. Bake 350
degrees for 1215 minutes. A
PEANUT BUTTER SQUARES
DIANE HANLEY,
AMHERST, NS
No cook recipe
½ cup margarine
½ cup peanut butter
1 package butterscotch Chipits
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Truro, N.S. B2N 1S2
p. 902.895.2811
f. 902.893.3760
VIRGINIA BURKE,
SPRINGHILL, NS
1 cup butter
½ cup brown sugar
Melt slowly in pan and stir 2 ¼ cup flour
all the time. Add 1 package of 1 tsp. vanilla
colored marshmallows and
mix. Put in 8x8” pan and set
Cream butter and brown
in fridge. Cut into squares.
sugar. Add flour and vanilla,
shape in a roll and roll it up
in wax paper. Place in fridge
for 1 hour. Take out and cut
into ¼” slices. Bake at 350
degree oven for 9-11 minutes
CHERRY SURPRISE
on parchment paper. Melt
DIANE HANLEY,
chocolate chips and dip one
AMHERST, NS
end of cookie. Place on wax
paper. On chocolate side of
No cook recipe
the cookie put a silver candy
½ cup butter
ball. TIP: When putting flour
1 ½ cup icing sugar
in to make your cookies mix
with your hands. This will
1 ½ cup fine coconut
help it go together, with the
1 Tbsp. milk
heat from your hands.
Cream butter, add icing
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Valley 895-8453
ICE BOX CHRISTMAS COOKIES
The Brentwood Ponds
Seniors Care Home
All Breed Pet
Grooming
(902) 890-2527
great bonus was grated nut- sugar and milk, flavoring and
meg from a whole nutmeg.
mix well, add coconut. Take a
cherry and form a ball over it
with above mixture. Roll in
graham wafer crumbs. Refrigerate. Very good.
5929534
40
www.estatejewellers.ca
Phone: 895-5105
e-mail: [email protected]
TASTE OF CHRISTMAS
Desserts
THICK MOLASSES COOKIES
WINNIE DAVIDSON,
AMHERST, NS
1 cup shortening
1 cup sugar
1 egg
1 cup molasses
5 cups flour
3 tsp. baking soda in ¾ cup
boiling water
½ tsp. ground cloves
1 tsp. cinnamon
2 tsp. ginger
1 tsp. salt
1 tsp. cream of tartar
ger, salt and cream of tartar.
Add to molasses mixture, mix
CHRISTMAS FRUIT COOKIES
well. Roll out thick onto a
floured cupboard. Cut with
ANNE HATFIELD,
cookie cutter. Bake at 350
AMHERST, NS
degree for 15 minutes. Makes
about 3 dozen cookies. The 1 cup butter or margarine
thicker you roll the dough the 1 ½ cups brown sugar
3 eggs
softer the cookies will be.
3 ½ cups flour
1 tsp. baking soda (dissolve in
1 ½ tsp hot water)
1 cup walnuts
SUGAR COOKIES
1 cup chopped raisins
½ cup cherries
RUTH E. ARENBURG,
½ cup mixed peel
AMHERST, NS
1 cup butter
1 egg
2 ½ cup flour
1 tsp. baking soda
1 tsp. cream of tartar
Cream shortening, sugar
Mix all ingredients togethand egg. Add molasses. Add
baking soda and water mixer then roll out and cut. Put
ture, blend well. Mix together on cookie sheet. Bake at 350
flour, cloves, cinnamon, gin- degree for 10-12 minutes.
41
2 tsp. ginger
1 tsp. cinnamon
4-5 cups flour (add more flour
to make dough easy to handle)
Cream butter and sugar,
add molasses, eggs, and milk.
Add the dry ingredients.
Chill. Roll out on board and
cut. Bake at 350-375 degrees
for 10 minutes.
Beat to divide dough into
about 4 balls and flatten a little to chill. Roll each ball and
cut into cookies, then use last
of dough. Make into big
cookies and decorate.
Mix well. Drop from
spoon onto cookie sheet.
Bake at 350 degree oven.
WALKING ON THE
BEACH SQUARES
WHITE CHOCOLATE FUDGE
PATRICIA MACDONALD,
NEW GLASGOW, NS
20 oz. white chocolate chips (1
½ pkgs, about 3 cups)
1 can (14 oz.) sweetened condensed milk
½ tsp. vanilla extract
1/3 cup dried cranberries
Coat 9” square pan with
cooking spray and set aside.
In 2-quart saucepan melt
white chips with sweetened
condensed milk over low
heat. Stir constantly until
mixture is smooth. Remove
from heat immediately. Stir in
vanilla and cranberries.
Spread in pan. Cool fudge to
room temperature or chill.
Molasses Cookies
HOLIDAY DINING
December 2012
MARY MURPHY,
NEW GLASGOW, NS
1 Butter Pecan cake mix (do
not mix as directed)
Use the dry mix in a bowl with
the following:
½ cup melted margarine
1 egg beaten.
Mix with hands or fork, and put
in 9x13” greased pan.
Beat together:
1 – 8 oz. pkg. cream cheese
½ cup margarine (soft)
2 cups icing sugar
2 eggs beaten
Mix well and pour over
base in pan. Cover the filling
with chopped pecans. Bake
for 1 hour at 300 degrees.
Delicious.
GINGERBREAD MAN
OATMEAL DATE ‘N NUT
CHOCOLATE COOKIES
RUTH MACLEOD,
PICTOU CO., NS
KAY WALKER,
STELLARTON, NS
1 cup butter (soft)
1 cup sugar
1 cup molasses
1 egg
½ cup milk
2 tsp. soda
½ cup butter (softened)
1 cup firmly packed brown
sugar
2 eggs
1 cup flour
42
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
Desserts
In a 2-quart saucepan
combine molasses, sugar and
butter. Boil uncovered until
syrup reaches soft crack stage
(270 degree) on candy thermometer. Remove from heat
and pour onto a buttered
platter. Cool until candy can
be handled but is still warm.
Form into a ball then pull
with hands until firm and
light in color. Form into 1inch rope like strands, cut
into 1” pieces with buttered
scissors. Wrap in wax paper
twisting ends to seal.
1 tsp. baking soda
1 cup quick cooking rolled oats
1 cup semi-sweet chocolate
chips
½ cup chopped pecans or walnuts (optional)
½ cup chopped dates
½ cup chopped candied cherries
Combine butter, sugar and
eggs, blend well. Stir in flour,
baking soda, backing powder
and dates, mix well. Stir in the
remaining ingredients. Drop
from tablespoon on a
ungreased baking sheets.
Bake 350 degree oven for 10
minutes. Cool. Makes about 4
dozen cookies. These are
excellent cookies for Christmas.
FRUITCAKE COOKIES
HELEN SMITH,
NEW GLASGOW
1 lb. margarine
1 lb. brown sugar (or less)
A1
Triple Layer Bars
3 eggs
1 Tbsp. milk
5 cups white flour (or whole
wheat)
Coconut
1 tsp. baking soda
raisins
nuts
candied or dried cherries
(dried are less sweet)
Dried pineapple
nuts and dried fruit in the
TRIPLE LAYER BARS
flour. Drop by spoonful. Bake
at 375 for 10 minutes. NOTE:
ELEANOR,
I have used a combination of
NEW GLASGOW, NS
seeds, dried fruit, papaya,
½ cup butter
mango, etc.
1 ½ cups graham wafer
1 pkg. (200 g) flaked coconut
milk
MOLASSES TOFFEE
1 pkg. (350 g) semi-sweet
chocolate chips
PATRICIA MACDONALD,
½ cup creamy peanut butter
Mix baking soda and flour.
NEW GLASGOW, NS
Combine fruit and nuts with
Preheat oven to 350
1 cup of the flour. Cream 1 cup molasses
degrees. In a 13x9” pan melt
margarine and add sugar and 1 cup white sugar
butter in oven.
milk and eggs (one at a time). ¼ cup butter
Mix in flour. Stir in coconut,
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www.thewhitelotus.ca
5935588
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
43
Skor Bars
Desserts
Chocolate Truffles
cream icing. Sprinkle the rest
of Skor bits over squares.
Cool and cut in squares.
into chocolate using a spoon.
Coat fully, allowing excess to
Sprinkle crumbs evenly over
drip off. Place back on parchbutter. Mix together and press
ment lined baking sheet and
in pan. Top evenly with
chill until hardened.
PEANUT BUTTER BALLS
coconut – then Eagle Brand.
Bake 25 minutes or til lightly
CARRIE MACCALLUM,
browned. In small saucepan
NEW GLASGOW, NS
(or microwave) melt chocoCHEWY CHOCOLATE COOKIES
late chips with peanut butter. 2 cups peanut butter
Spread evenly over hot ½ cup butter
KIMBERLY MACKAY,
coconut layer. Cool 30 min- 4 cups icing sugar
NEW GLASGOW, NS
utes. Cut in squares. Store 3 cups Rice Krispies
1 ¼ cup margarine, softened
loosely covered at room tem- 3 cups semi-sweet chocolate
2 cups white sugar
peratures. Makes 36 squares. chips
2 eggs
Melt peanut butter and 2 tsp. vanilla
butter over low heat until 2 cups flour
smooth. Mix Rice Krispies ¾ cup unsweetened cocoa
SKOR BARS
and icing sugar together in a powder
bowl. Pour melted peanut 1 tsp. soda
MARY MURPHY,
butter mixture over Rice 1/8 tsp. salt
NEW GLASGOW, NS
Krispies mixture and stir. 1 cup mint chocolate chips (or
1 box Ritz crackers (crushed
Once mixed, form into 1” you can add 1 cup walnuts
fine)
instead)
balls.
Place on a parchment
milk
Preheat oven to 350
paper lined baking sheet and
2/3 pkg. Skor bits
chill until firm (about 20 degrees. In a large bowl,
minutes). While waiting for cream together margarine
Mix well together and put balls to chill, melt chocolate and sugar until smooth. Beat
in a greased 9x9” pan. Bake chips in top of double boiler. eggs one at a time, then stir in
10 minutes at 350 degrees. Let Once balls are chilled and vanilla. Combine flour,
cool, then ice with butter chocolate is melted, dip balls cocoa, baking soda and salt.
Stir into the creamed mixture
until just combined. Add
chips. Drop by spoonful onto
ungreased cookie sheet. Bake
8-10 minutes. Cool before
transferring to wire racks to
cool completely.
CHOCOLATE TRUFFLES
REBECCA LEBLANC,
NEW GLASGOW, NS
3 cups milk chocolate chips
14 oz. sweetened condensed
milk
1 Tbsp. vanilla extract
Over low heat, melt chocolate chips with condensed
milk. Remove from heat, stir
in vanilla. Chill two hours or
until firm. Shape into 1-inch
balls, roll in desired coating
(finely
chopped
nuts,
coconut, chocolate or colored
sprinkles, cocoa powder,
powdered sugar). Chill one
hour or until firm. Makes 72
truffles.
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Desserts
crushed to ¼ inch pieces
Melt together the first 5
ingredients over low heat or
in double boiler. Add pecan
pieces and crushed potato
chips. (You can substitute
chopped cherries, coconut
and/or peanuts for the pecan
pieces). Spoon into miniature
paper cups. They can be
refrigerated or frozen. Makes
100+ large cadies or lots more
if you prefer to make them
smaller. If you wish you can
melt the ingredients in two
pots and add different nuts
and etc. to each pot. These are
easy to personalize to your
own taste. It’s very hard to eat
just one!
VIOLET WILLIAMS,
NEW GLASGOW, NS
9 Weetbix, crushed
1 cup raisins
1 Tbsp. cocoa
1 cup coconut
1 tin condensed milk
Mix together all the dry
ingredients, add the condensed milk. Mix well. Roll
into small balls and then roll
in coconut. Refrigerate to set.
HOMEMADE CHOCOLATES
KATHY MACDONALD,
NEW GLASGOW, NS
2 Tbsp. shortening
1 pkg. semi-sweet chocolate
chips
1 pkg. milk chocolate chips
1 pkg. butterscotch chips
1 pkg. Skor bits
1 pkg. pecan pieces
1 (170 g) bag rippled chips,
1 (8 oz.) package cream
cheese
1 egg
milk
Vanilla
BUTTERSCOTCH
CHEESECAKE SQUARES
NOVELLE CROSBY,
PICTOU, NS
Pour mixture over base.
Sprinkle reserved dry mixture over top. (I do this by
hand as the filling is quite soft
and if you pour to fast the
topping will sink into the filling). Bake at 350 degree oven
until set approx. 20 minutes.
Melt 1 package butterscotch
chipits with 1/3 cup margarine
Add 2 cups graham wafer
crumbs
Mix well. Press half mixture in
8x8” pan. Set aside.
Mix:
THORNE’S
BURNER SERVICE LTD.
24 Hour Emergency Service
Fruitcake Cookies
27 Chance Harbour Road, RR#1, Trenton, NS B0K 1X0
Phone: 752-7187 • Fax: 752-7601
[email protected]
Pictou Co. Firefighters Association
FRUITCAKE COOKIES
BLANCHE WILSON,
TRURO, NS
4 Tbsp. butter
1 egg
¾ cups brown sugar
¼ cup milk
1 tsp. lemon juice
1 cup flour
¼ tsp. baking soda
¼ tsp. salt
Town of Trenton
752-5311
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TASTE OF CHRISTMAS
Desserts
16 apple slices (at least)
16 cinnamon sticks (at least)
45
ball covering a maraschino
cherry. Roll the finished ball
in coconut. Refrigerate.
¼ tsp. ground cloves
½ tsp. cinnamon and allspice
1 cup chopped candied fruit &
peels
1 cup chopped cranberries
dash nutmeg
1 cup chopped nuts
HOLIDAY DINING
December 2012
Combine cider, cinnamon
candies in slow cooker. Cover.
Cook on high 2 hours or until
candies dissolve and cider is
hot. Ladle into mugs, serve
with apple slice, floaters and
cinnamon stick stirrers.
Cream butter and sugar
until fluffy. Beat in egg. ComPEPPERMINT PATTIES
bine milk and lemon juice.
Gradually add to creamed
MARG WHITE,
mixture. Stir in fruit and nuts.
SALMON RIVER, NS
Drop by teaspoon on lightly
greased cookie sheet. Bake at 5 ¼ cups icing sugar
375 degrees for 12 minutes. ½ cup melted margarine
½ cup Eagle Brand condensed
Makes 4 dozen.
milk
2 Tbsp. peppermint flavoring
6 oz. chocolate chips
½ block parowax
SANTA’S CIDER SNAP
Melt butter and cool. Add
milk and flavoring. Pour into
SHIRLEY A. MAHER,
icing sugar and mix well. Roll
TRURO, NS
out and cut to size you want.
Makes 12-16 servings
Let set until firm (about 10-15
Prep time 5-10 minutes
mins.).
Cooking time 2 hours
Melt chocolate chips and
Ideal slow cooker size 3 ½ qt
parawax. Dip patties in and
tap off excess chocolate. Put
2 qts. apple cider or apple
on cookie sheet lined with
juice
wax paper to set.
4 Tbsp. red cinnamon candies
ROCKY ROAD SQUARES
LORRAINE MINGO,
UPPER ONSLOW, NS
Rocky Road Squares
½ cup butter or shortening
1 cup chocolate chipits
1 cup butterscotch chipits
½ cup peanut butter
Combine
ingredients
together. Microwave until
SANTA BALLS
melted. Stir and add ½ tsp.
vanilla. Add 2 cups colored
NELLIE PATTERSON,
marshmallows. Put in 9x13
HANTS CO., NS
pan. When cool, cut into
Hope you enjoy these Santa squares. Make sure first mixBalls! They’re easy to make, ture is cooled before adding
require very few ingredients marshmallows.
and don’t require baking.
½ cup softened margarine
1 ½ cups icing sugar
1 ½ cup fine coconut
RAINBOW SQUARES
1 tsp. vanilla
1 Tbsp. milk
ART CHISHOLM,
24 Maraschino cherries – well
GREAT VILLAGE, NS
drained and coconut for rolling
Over low heat melt
Mix together the first 5 ½ cup butter
ingredients. Roll about a ½ cup peanut butter
tablespoon of dough into a
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For an oven fire, turn off the heat
and keep the door closed.
Plug microwave oven and other cooking
appliances directly into a wall outlet
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Phone 922-2029 Fax 922-2324
MacLellan’s Brook, RR4 New Glasgow, N.S. B2H 5C7
5324253
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46
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
Desserts
SANTA SCOTCH CAKES
SHIRLEY A. MAHAR,
BIBLE HILL, NS
1 package of butterscotch
chipits.
1 cup butter (1/2 lb.)
½ cup icing sugar
½ tsp. salt
1 egg yolk
2 cups flour
Stir until melted. Remove
from heat, cool for 5 minutes.
Stir in package of small colored marshmallows. Put in
9x9” pan. Store in refrigerator.
Roll thin, cut in shapes.
Place on cookie sheet. Bake at
350 for 8 minutes.
CHRISTMAS FRUIT BALLS
JOAN ANGERVINE-BOWMAN,
SALMON RIVER, NS
PEANUT BRITTLE
Mix together:
30 marshmallows, quartered
2 cups graham wafer crumbs
½ cup red maraschino cherries, halved
½ cup green maraschino cherries, halved
1 (15 oz.) can sweetened condensed milk
½ cup chopped walnuts
JESSIE DYKE,
HILDEN, NS
Peanut Brittle
¼ cup butter
2 cups icing sugar
1/8 tsp. salt
1 tsp. vanilla
dozen balls.
CHOCOLATE CHIP
Melt chocolate chips and
butter over low heat. Remove
from heat and add remaining
ingredients. Mix well and
chill for 30 minutes. Next roll
into balls and roll in crushed
nut crumbs.
CRUNCH BALLS
Chill overnight. Shape
chilled mixture into balls,
F.G. WEATHERBEE,
which are about 1” in diameTRURO, NS
ter. Then roll in coconut.
Store in a covered container ¼ cup Carnation milk
in the refrigerator. Yield 4 1 cup chocolate chips
1 cup sugar
½ cup corn syrup
Stir and microwave 4 minutes
Add 1 cup roasted salted
peanuts. Microwave at high 35 minutes until light brown.
Add:
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda.
Microwave 1-2 minutes.
6 Louise Street
Truro, N.S.
B2N 5C3
(902) 893-9405
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TASTE OF CHRISTMAS
Desserts
and remainder flour. Roll
tablespoons of dough in
balls, place on cookie sheet
about 2” apart. Bake for 15
Add while mixture is hot minutes or until slightly
and stir until foamy. Let cool. browned. Cool 5 minutes
Break.
before removing from cookie
sheet. Dust with icing sugar if
desired.
ALMOND BARS
CHRISTMAS MELTAWAY COOKIES
PHYLLIS ROBERTS,
UPPER STEWIACKE, NS
1 cup butter, softened
½ cup icing sugar
2 tsp. vanilla
1 ¾ cup flour
½ cup cornstarch
¾ tsp. baking powder
¼ tsp. salt
1 cup semi-sweet chocolate
chips
½ cup chopped cherries,
drained well
Heat oven 350 degrees.
Line cookie sheets with
parchment paper. Beat butter,
icing sugar and vanilla until
creamy. In a separate bowl
combine flour, cornstarch,
baking powder and salt. Stir
half into butter mixture. Stir
in chocolate chip and cherries
level tablespoon two inches
apart on ungreased rimless
baking sheets. Bake in top
and bottom thirds of 350
degrees oven. Bake for 12
minutes.
FARMLAND FLAX COOKIES
MARILYN BILER,
TRURO, NS
½ cup butter, softened
½ cup packed brown sugar
½ cup granulated sugar
1 egg
½ tsp. vanilla
1 cup all purpose flour
¾ cup quick cooking rolled
oats
2/3 cups flaxseed (not ground)
1 tsp. baking soda
In bowl, beat together butter, brown and granulated
sugars until light. Beat in egg
and vanilla. In separate bowl,
whisk together flour, oats,
flaxseeds and baking soda.
Stir into butter mixture until
soft dough forms. Drop by
Caramel Popcorn
DOLORES HENNIGAR,
LOWER ONSLOW, NS
1 ¼ cup all purpose flour
½ cup butter or margarine
¼ cup sugar
Mix and press into 9” pan
and cook for 10 minutes.
Center:
2 eggs, well beaten
3 Tbsp. flour
½ cup chopped walnuts
1 cup chopped dates
1 ¼ cups brown sugar
½ cup cherries
1 cup coconut.
Bake for ½ hour. Frost
with almond icing.
Icing:
3 Tbsp. margarine
½ tsp. almond flavoring
5 tsp. milk
HOLIDAY DINING
December 2012
47
DOUGHNUTS
HAZEL WILLBAND,
PINE GROVE, NS
2 cups white sugar
4 eggs (beat in one at a time)
6 Tbsp. margarine or butter
1 2/3 cups milk
8 cups flour
1 tsp. salt
1 tsp. vanilla
Pinch of nutmeg
Roll out, cut with cutter;
fry in deep fat with Crisco or
lard.
CARAMEL POPCORN
SHANNON ADAMS,
TRURO, NS
½ cup butter
2 cups brown sugar
½ cup corn syrup
1 tsp. salt
½ tsp. baking soda
1 tsp. vanilla
5 quarts popped corn (approx.
3 bags)
Preheat oven to 250
degrees. Place popcorn in a
very large bowl. (Keep popcorn warm … coats MUCH
better and easier to handle).
In medium saucepan over
medium heat melt butter.
Stir in brown sugar, corn
syrup and salt.
Bring to a boil stirring
constantly. Boil without stirring for 4 minutes. Remove
from heat and stir in soda
and vanilla.
Pour in thin stream over
popcorn, stirring to coat.
Place in large roaster, or
large baking dishes that
have been sprayed with
cooking spray and bake stirring every 15 minutes for 45
minutes.
Remove from heat and
let cool completely before
breaking into pieces.
48
HOLIDAY DINING
December 2012
SCALLOP PIE
NORINE M. BROWN,
AMHERST, NS
1 lb. scallops
1/3 cup onion, chopped
3 Tbsp. melted butter
½ tsp. salt
1 cup peas, cooked
1 cup mashed potatoes
Dash of paprika
1 ½ cups cornstarch
Dash of white pepper
1 cup carrots, sliced
Cut scallops into ½ inch
TASTE OF CHRISTMAS
pieces and place in frying
pan. Add onions and butter
and cook for 3-4 minutes,
stirring occasionally. Add
cornstarch, salt and pepper to
frying pan mixture, and stir
until thick. Remove mixture
from heat. Add peas and carrots. Spoon mixture into 6
greased muffin cups. Place a
layer of mashed potatoes over
each cup, sprinkle with paprika. Bake at 450-degree oven
for 15-20 minutes, or until
brown.
SHARON’S SEAFOOD CASSEROLE
SHARON DUFFY,
AMHERST, NS
¾ cup flour
½ cup butter
Whisk until thick.
Add: 1 lb. Velvetta cheese,
sautéed onions and celery
Drain:
1 (10 oz.) can lobster meat
1 lb. crabmeat
Add to drained lobster and
crab:
1 lb. cooked shrimp
1 lb. cut-up cooked scallops
Saute until soft:
1 cup onions
3 cups celery
3 Tbsp. butter
¼ tsp. pepper
Salt
Heat 5 cups milk (I use
Bake at 350 degree oven
half canned milk and light
for about 30 minutes or until
cream) to boiling.
Add:
Seafood Casserole
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
49
Main Courses
bubbly. Makes 2 large
casseroles or numerous individual serving casseroles. Can
also be halved.
STONED STEW
ELLA T. RIPLEY,
AMHERST, NS
3 lbs. stewing beef, cut up
¼ cup flour
½ tsp. salt
½ tsp. pepper
¼ cup oil
2 large onions thinly sliced
10 oz. can sliced mushroom
10 oz. can beef broth
10 oz. bottle beer
2 Tbsp. vinegar
2 tsp. sugar
2 minced garlic cloves
1 tsp. thyme
3 bay leaves
2 Tbsp. dried parsley (I use
less)
Beef Stew
oil in a skillet and brown
meat, turning often. Add
sliced onions, mushrooms
In a plastic bag, combine with liquid, beef broth, beer,
flour, salt and pepper, put vinegar, sugar, garlic, thyme
beef cubes in and shake. Heat and bay leaves. Simmer, cov-
ered for 2 hours, adding water
if necessary. Add parsley.
Serve over hot buttered noodles. Serves 8.
TOWNHOUSE TURKEY
CASSEROLE
Pictou Fire Department
Never hold a child while cooking,
drinking or carrying hot foods
or liquids.
PAULINE LUSBY,
AMHERST, NS
¼ cup chopped green pepper
1 Tbsp. margarine
1 – 10 oz. can condense cream
of mushroom soup
½ cup Miracle Whip salad
dressing
2 cups (4 oz.) noodles cooked,
drained
1 cup chopped cooked turkey
1 cup soft bread crumbs
Cook onions and green
pepper in margarine until
¼ cup chopped onions
5935213
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KEITH’S GAS BAR
AND CONVENIENCE STORE
5929535
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PAWN BROKERS AND
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50
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
¼ cup vinegar
1 Tbsp. soya sauce
½ cup pineapple, crushed,
unsweetened
2 Tbsp. honey
Combine flour, salt and
pepper in a plastic bag. Place
rinsed chicken pieces, a few at
a time in seasoned flour.
Place coated chicken, pieces,
skin-side down on 13x9x2”
pan. Bake at 350 degree for
15-20 minutes until skin-side
is brown. Turn over and cover
with sauce. Bake further 35
minutes at 350 degrees.
TURKEY STUFFING
BARBARA YOUNG,
AMHERST, NS
Bowl of Chili
Main Courses
tender. Blend in soup and salad dressing. Add noodles and
turkey; mix lightly. Pour into
greased 1 ½ quart casserole
dish. Top with bread crumbs,
tossed with 2 Tbsp. melted
margarine. Bake at 350
degrees for 30 minutes.
TURNIP CASSEROLE
PAULINE LUSBY,
AMHERST, NS
3 cups mashed turnip
3 Tbsp. margarine or butter
4 tsp. brown sugar
Pepper to taste
2 tsp. salt
¾ cup bread crumbs
Town of
New Glasgow
755-7788
www.facebook.com/NewGlasgowNovaScotia
www.newglasgow.ca
5935528
10 slices day old bread, cubed
1 can cream of chicken soup
½ cup butter
¼ cup chopped parsley
½ cup chopped celery
¼ - ½ -pound sausage meat
(optional – tastes great without
meat)
2 beaten eggs
1 tsp. sage
Buttered crumbs
2 eggs, separated (egg whites
Cook and mash turnip. beaten)
Beat 2 eggs well and add to 1 ¼ tsp. seasoning salt
turnip with ¾ cup bread Dash of pepper
crumbs, margarine and sugar,
Melt butter, add the parssalt and pepper.
Place in buttered casserole ley, onion and celery and
and top with buttered sauté for 10 minutes. Cube
crumbs. Bake at 350 degrees the bread, add the soup, seafor 35-40 minutes. (I like to sonings, sausage meat and
serve this with my turkey din- egg yolks.
Add the sautéed butter
ner).
mixture. Beat the egg whites
until stiff and fold in. Stuff
the turkey.
SWEET AND SOUR
BAKED CHICKEN
NORINE M. BROWN,
AMHERST, NS
1 chicken, broiler or fryer, cut
up
½ cup flour
1 tsp. salt
NOTE: This recipe can also
be baked in a 350-degree
oven in a 9x9 casserole for
about 35-30 minutes. Stir
from time to time and keep
an eye on to prevent overcooking.
TASTE OF CHRISTMAS
Main Courses
HOLIDAY DINING
December 2012
51
Cover with 1 can of mushroom or chicken soup with ½
cup milk added to it.
Cover with pie pastry and
bake for about 30 minutes at
400 degrees. Serve with fresh
biscuits.
AB’S CHILI RECIPE
GEORGE A (AL) BRADSHAW,
AMHERST, NS
1 medium onion, chopped
1 lb. ground beef (extra lean)
1 lb. ground turkey
1 tin each of Kidney Beans
(red, white, black)
1 tin Lentils (optional)
2 cans tomatoes (1 diced, 1
crushed)
1 tin tomato sauce (Note: NOT
paste (too acidic))
Worcestershire sauce (to
taste)
Chili pepper – crushed – NOT
more than 1 Tbsp. (1 tsp.
seems ideal)
Spices – sundry to taste
SWEET AND SOUR MEAT LOAF
ANITA WYNANDS,
AMHERST, NS
Chicken Pot Pie
3-4 hours on stove until meat
falls of the bones.
Mix crust – use juice ½ cup
from pot to make crust – roll
out into 9x13 pan. Put meat
into shell & roll other half of
crust on top of meat. Cut slits
in pie and flute sides. Bake
350 for 30-40 minutes until
Add ingredients gradually golden brown. Good with
to pot in order of above recipe homemade cranberry sauce.
list. Set stove top burner to 4+
(medium) for 1 hour while
adding ingredients, then simmer on “minimum” setting
OLD-FASHIONED
for a least 2 hours. Serve and
POTATO DRESSING
enjoy! (Plain yogurt optional
on side if chili seems to be
ANNE MCNEIL,
hot for some).
PICTOU, NS
MOM’S RABBIT PIE
ROSE RUDOLPH,
NEW GLASGOW, NS
Crust:
2 ½ cups flour
dash salt
½ lb. shortening
2 rabbits (ready to cook)
4-6 pork chops
2 onions
Salt & pepper – spices (optional)
Put meat in large pot with
onions, salt and pepper. Cover to top of meat with water.
Cook slowly, turn to simmer
turkey until almost done,
drain most of the grease, and
then add the rest of the dressing around the chicken or
turkey. Put back in oven to
finish cooking.
CHICKEN OR TURKEY POT PIE
MARY MURPHY,
NEW GLASGOW, NS
2 cups cut-up chicken or
turkey in a casserole dish
1 can of mixed vegetables
(drained) put over meat
1 (15 oz.) can tomato sauce
½ cup brown sugar
¼ cup vinegar
1 tsp. dry mustard
2 lbs. hamburger
2 eggs
½ cup minced onion
½ cup dry breadcrumbs
Salt
Pepper
Combine tomato sauce,
sugar, vinegar and mustard in
a bowl. Mix well, set aside.
Combine remaining ingredients, adding 1 cup of sauce
mixture. Mix well. Place in
casserole. Pour remaining
sauce over loaf. Bake 1 ½
hour or until done at 350
degrees.
2 lbs potatoes
1 loaf dry bread
2 large onions
Salt to taste
Poultry seasoning to taste
Boil potatoes and mash
them. Soak bread until moist
and squeeze the excess water
out. Mix with mashed potatoes until blended evenly.
Fry onions in margarine or
butter until golden brown,
then mix into the potatoes
and bread mixture until
blended. If mixture is too wet
add dry bread to it. Add salt
to taste. Add poultry seasoning to taste. Put some of the
dressing inside the turkey or
chicken.
Cook your chicken or
Meatloaf
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Main Courses
Ground ginger
1 med. onion, sliced in rings
½ cup sweetened dried cranberries
1 cup orange juice
½ cup brown sugar
1 Tbsp. chicken bouillon powder
2 Tbsp. cornstarch (optional)
¼ cup water (optional)
HOMEMADE PIZZA DOUGH
ANITA WYNANDS,
AMHERST, NS
1 yeast cake or 1 Tbsp in can
1 ½ cup lukewarm water
1 Tbsp. sugar
½ cup oil
Add:
3 cups flour
1 tsp. salt
Mix together first 3 ingredients. Add next 3 to make
dough. Place in bread bag
with room to expand and put
in fridge until ready for use.
Will keep for 5 days in fridge.
Punch and knead in morning
before putting it on pizza
pans. Make 2 – 12” pizza
Spray slow cooker with
non-stick cooking spray. Place
chicken in slow cooker. Sprinkle generously with ginger,
add onions and cranberries.
Mix juice, brown sugar, bouillon, pour over chicken. Cover
for 5-6 hours. Turn heat to
high. Dissolve cornstarch in
water. Stir in juices, cover.
Cook 5-10 mins., or until
Cranberry Chicken
thickened. Makes 4-6 servbake 30 minutes at 350 ings.
1 pkg. onion soup mix
degrees.
3 Tbsp. flour
1/3 cup powdered milk
1 2/3 cup water
1 cup ground mozzarella
cheese
CHILI CHOWDER
CRANBERRY CHICKEN
HAMBURGER PIE
ANITA WYNANDS,
AMHERST, NS
1 pie shell (uncooked)
1 lb. lean ground beef
Brown ground beef. Mix
SHIRLEY A. MAHAR,
together onion soup mix,
TRURO, NS
flour and powdered milk and
add to ground beef. Stir well.
Serve with Stuffing &
Add water and cook until Green Beans
thickened. Put into pie shell. 4-6 boneless, skinless chicken
Sprinkle cheese on top and breast halves, each cut in half
Little Harbour Fire Department
2 Tbsp. vegetable oil
1 med. onion, chopped
1 med. green pepper, chopped
1 (28 oz/796 mL can) tomatoes
Bruce MacDougall
Commercial Cabinets
Store Fixtures/Millwork
Always use cooking equipment
tested and approved by a
recognized testing facility.
Phone 902-755-1200
Fax 902-928-0191
Cell 902-396-6719
5935608
682 Little Harbour Rd.
New Glasgow, Nova Scotia
Email: [email protected]
West River Fire Department
5935230
Plymouth Fire Department
Treat a burn right away, putting it in cool
water. Cool the burn for 3 to 5 minutes.
ALICE EDDY,
TRURO, NS
5935507
52
Keep anything that can catch fire oven mitts, wooden utensils, food packaging,
towels - away from your stove top.
5935329
Scotsburn Fire Department
Use ovenmitts or potholders when moving hot
food from ovens, microwave ovens or
stovetops. Never use wet oven mitts or
potholders as they can cause scald burns.
5935265
D&G Construction
SYLVESTER
Phone 396-4513 • Fax 396-5746
5935491
May happiness fall like
snowflakes on you,
down you neck, on your eyelashes,
landing on your tongue,
everywhere, building up on you
so you can hardly see
where you’re going
but it’s ok because you have
happiness all over
you like a blanket and
though it tingles it isn’t cold
and when you visit people over
Christmas you don’t have to
shake it off because happiness never
leaves a puddle on the floor
Merry
Mer
rry Christmas
Christmass fr
from
room
5936954
54
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Main Courses
1 cup chicken broth
1 tsp. chili powder
1 (14 oz/398 mL can) red kidney
beans
1 (12 oz/341 mL can) kernel
corn
Heat oil in a large
saucepan over medium heat.
Saute onion and green pepper
for 3 minutes. Stir in tomatoes, broth and chili powder.
Bring to a boil, simmer, covered for 5 minutes. Add
undrained kidney beans and
corn. Cook covered 5 minutes
longer, stirring occasionally.
Makes 4-6 servings.
MASHED POTATO LAYER BAKE
ALICE EDDY,
TRURO, NS
3 ¼ lbs. white potatoes (about
7 medium) peeled, cubed &
cooked
½ lb. sweet potato (about 3
medium) peeled, cubed &
cooked
1 tub (8 oz.) Philadelphia chive
& onion cream cheese spread
(divided)
½ cup sour cream (divided)
¼ tsp. each salt & pepper
¼ cup shredded or grated
Parmesan cheese, divided
¼ cup shredded triple cheddar
cheese with a touch of
Philadelphia (divided)
Heat oven to 375 degrees.
Place potatoes in separate
bowls. Add half each of the
cream cheese and sour cream
to each bowl; season with salt
and pepper. Mash until
creamy.
Stir half the Parmesan
cheese into white potatoes.
Stir half the cheddar cheese
into the sweet potatoes. Layer
half each of the potatoes in a
2 quart casserole. Repeat lay-
Turkey Casserole
ers. Bake 15 minutes. Top
with remaining cheese. Bake
5 minutes or until cheese is
melted.
Kitchen Tip: Assemble
casserole as directed, but do
not add the cheese topping.
Refrigerate casserole and
cheese topping separate, up to
3 days. When ready to serve,
bake casserole (uncovered) as
directed, increasing baking
time as needed until casserole
is heated through. Top with
remaining cheese and continue as directed.
COUNTRY TURKEY CASSEROLE
ALICE EDDY,
TRURO, NS
1 can (10 ¾ oz) Campbell’s condense cream of celery soup
1 can (10 ¾ oz) Campbell’s condense cream of potato soup
1 cup milk
¼ tsp. dried thyme leaves
(crushed)
1/8 tsp. ground black pepper
4 cups cooked cut-up vegetables
2 cups cubed cooked turkey or
chicken
4 cups prepared herb seasoned stuffing
Stir soups, milk, thyme,
black pepper, vegetables and
turkey in a 3-quart shallow
baking dish. Spoon the stuffing over the turkey mixture.
Bake in 400-degree oven for
25 minutes or until stuffing is
golden brown. You could add
mushrooms and cheese (your
choice) under the stuffing.
RAGOUT OF
PORK HOCKS & MEATBALLS
MICHELINE STERLING,
TRURO, NS
Here is an old-fashioned
French Canadian Quebec
recipe
4-6 pork hocks (top part of leg)
Onions
Celery
¼ - ½ tsp. cloves
water
Put all ingredients in a
large pot, add enough water
to cover pork hocks, bring to
a boil, then simmer until the
pork hock are cooked. Check
there is enough liquid for
broth while simmering.
Remove pork hocks and cool.
Strain the broth and save.
Cool in fridge and skim layer
of fat from the top. Remove
all fat from pock hock and
save meat, cut in smaller
chunks.
Meatball:
1-2 lbs of ground beef
1-2 lbs. of ground pork
2-4 onions ground up fine
2-4 cloves of garlic ground up
fine
Add a panache and mix
everything well, make your
meatballs (not too big)
To make a panache: 2-3
slices of bread, no crust, cut
up in small pieces.
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
55
Main Courses
Add enough milk bread so
bred can be soaked. You can
cook your meatballs in a pan,
pot with some of the broth or
the oven with broth and cover.
To make your gravy: use a
cooking sheet and spread
flour and put in oven at 325350 degree, keep stirring flour
until flour is browned. Warm
up broth, using browned
flour, make gravy, once thickened, add pork hocks and
meatballs and stir gently. Simmer for a few minutes until
everything is heated well. Add
mashed potatoes and carrots.
Enjoy.
TACO CASSEROLE
EILEEN COSTEY,
DEBERT, NS
1 large bag Taco chips
1 lb. hamburger browned
1 cup rice (cooked)
1 small onion, pinch salt
½ tsp. garlic powder
Mix together and cook.
Sauce:
½ bottle chili sauce
can of cream of mushroom
soup
14 oz. can tomato sauce. Mix
in separate bowl.
Layer chips, hamburger
mixture, cup of cheddar
cheese (grated).
Pour sauce over top and
punch with fork. Bake 350
degrees for 25-30 minutes.
TOURTIERE
SHARON BENOIT,
TRURO, NS
What you need:
Pastry for 9-inch double pie
shell
Tourtiere Meat Pie
1 lb. ground lean pork
½ cup water
1 large onion, finely chopped
2 cloves of garlic finely
chopped
½ tps. Salt
½ tsp. thyme
½ tsp. sage
¼ tsp. dry mustard
¼ tsp. mace
1/8 tsp. ground cloves
pepper to taste
2 medium potatoes
1 egg beaten
Prepare your favorite pastry for 9 inch. Double pie
crust. Combine meat, water,
onion, garlic and seasonings
in large saucepan with tight
fitting lid. Bring to a boil,
then cover and reduce heat to
medium-low. Continue cooking 25 minutes, stirring frequently and breaking up
meat with a wooden spoon or
fork. Meanwhile, peel potatoes, cook in salted water
until just tender, drain and
mash, set aside.
Preheat oven to 425
degrees. When meat has finished cooking there will be a
little liquid left in pan, do not
drain. Remove from heat. Stir
in mashed potatoes. Turn
meat and potato mixture into
prepared shell. Cover with
top crust, trim and crimp
edges to seal. Whisk egg with
one tsp. of water and brush
lightly over top of crust. Slash
crust in several places (2 or 3)
to allow steam to escape. Bake
at 425 degrees for 15 minutes,
then reduce heat to 375
degrees and continue to cook
20 minutes longer.
CABBAGE CASSEROLE
MAXINE RYAN,
GREAT VILLAGE, NS
Chop 1 cabbage into small
pieces
Add ¼ cup water and
56
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
Main Courses
microwave about 5 minutes
Drain and put in buttered
casserole dish – set aside
while making cheese sauce
Cheese Sauce
2 Tbsp. margarine
2 Tbsp. flour
1 cup milk
¼ tsp. salt
Pepper
1 cup grated cheese
Mix
together
and
microwave until starts to
thicken, stirring often. Pour
over cabbage and top with
cracker crumbs mixed with
grated cheese. Bake 20-25
minutes in 350-degree oven.
MOM’S TURKEY CASSEROLE
TURKEY RING
MARGIE JESSOME,
BASS RIVER, NS
HEATHER WILE,
HILDEN, NS
1 cup Bisquik mix
1 ¼ cups milk
3 eggs
1 tsp. parsley
2 ½ tsp. summer savory
½ tsp. salt
½ tsp. pepper
2 cups cut up cooked turkey
Stir altogether and bake in
a cake pan in a hot oven until
set. Serve with leftover turkey
gravy. This recipe can be doubled and tripled.
You will need leftover dressing
1 pkg. Pillsbury dough (triangle
shape)
Cut-up turkey (desired amount)
Uncooked cranberries (desired
amount)
Place Pillsbury dough on a
round greased pizza pan. Put
each triangle opposite direction all way round. In a bowl
put leftover dressing, cranberries, cut up turkey. Fold ingredients together until mixed
well.
Take mixture and place on
the Pillsbury dough. Then
fold the triangles over the
mixture. Bake until golden
brown in 350-degree oven.
Remove and enjoy. A great
way to use leftover dressing,
turkey and cranberries.
CRANBERRY SAUCE
8 cups sugar
5 cups water
Boil 5 minutes. Turn off heat.
Add 12 cups cranberries, cover and let stand 10-15 minutes.
Turn the heat back on.
Remove cover and boil hard 5
minutes. Remove from stove
and pour in sterilized jars (or
enjoy with Christmas dinner).
OLD FASHIONED
GOLDEN TURKEY PIE
EILEEN COSTEY,
TRURO, NS
2 cups cooked turkey or chicken (cubed)
1 Tbsp. flour
1 cup sliced carrots
1 cup chopped onions
¼ cup sliced celery
½ tsp. thyme leaves, crushed
1/8 tsp. pepper
¼ cup butter or margarine
1 can golden mushroom soup
1 cup cooked cut green beans
Pastry for two-crust pie
Turkey Ring
Method: Toss turkey with
flour. In saucepan cook carrots, onion, celery with thyme
and pepper in butter until
tender. Stir in soup, turkey
mixture and green beans.
Pour into a 9” lined pie plate
(line with pastry).
Roll out remaining pastry,
cut into ½” wide strips. Crisscross over filling to form lattice top. Brush pastry with
milk. Bake in 350 degree oven
45 minutes until crust is lightly brown.
TASTE OF CHRISTMAS
HOLIDAY DINING
December 2012
57
Serve an all-Canadian sweet
potato pie this holiday season
NEWS CANADA — The holidays are the perfect time of
year to create traditions with
your loved ones, in and out of
the kitchen.
For a guaranteed post-dinner showstopper they won't
soon forget, treat your friends
and family to this too-goodto-resist Maple Walnut Sweet
Potato Pie. With just a dollop
of maple whipped cream and
a sprinkle of walnuts on top,
this velvety, distinctly Canadian dessert is sure to become a
holiday tradition.
More seasonal recipes are
available online at www.tenderflake.com.
Maple Walnut
Sweet Potato Pie
Preparation time: 15 minutes
Serves 6
Ingredients:
1 package Tenderflake Frozen
Deep Dish Pie Shells
Filling:
1 cup (250 mL) maple syrup
2/3 cup (150 mL) light cream
(5%)
1/3 cup (75 mL) melted butter
3 eggs
2 tbsp (30 mL) all-purpose flour
4 tsp (20 mL) vanilla extract
3/4 tsp (3 mL) each salt and
ground cinnamon
1/4 tsp (1 mL) ground nutmeg
2 cups (500 mL) puréed sweet
potatoes
Maple Walnuts:
1 1/2 cups (375 mL) walnut
halves
(180°C).
3. Whisk maple syrup with
cream, melted butter, eggs,
flour, vanilla extract, salt, cinnamon and nutmeg until well
combined. Whisk in sweet
potatoes until smooth.
4. Pour filling into pie
shells. Bake in preheated oven,
on the lowest rack, for 45-55
minutes or until filling is set.
Transfer pies to a cooling rack
and cool to room temperature.
5. Combine walnuts and
maple syrup in a non-stick
skillet over medium-high
heat. Cook, stirring often, for
3 to 5 minutes or until nuts
1/4 cup (50 mL) maple syrup
are well glazed. Spread nuts in
1/2 tsp (2 mL) sea salt
a single layer on a parchment
Maple Whipped Cream:
paper-lined baking sheet.
1 cup (250 mL) whipping cream Sprinkle evenly with salt. Cool
(35%)
until set. Arrange nuts decora1/4 cup (50 mL) pure maple
tively around edge of cooled
syrup
pie.
6. Prepare maple whipped
Directions:
cream by beating whipping
1. Defrost pie shells accord- cream with maple syrup until
ing to package directions and very stiff. Dollop onto individplace on baking sheet.
ual servings and garnish with
2. Preheat oven to 350°F remaining nuts.
How to plan a guilt-free party menu
NEWS CANADA — With holiday season upon us, it's time
to plan some sensational
menus to celebrate with
friends and family. But while
there's no better feeling than
getting together with loved
ones, these gatherings often
lead us to consume more
than 4,000 extra calories.
It's no surprise that North
Americans gain an average of
seven to 12 pounds during
this season.
Amanda Burton, a registered
dietitian at Recipe
for Health, an
online resource
for
nutrition
counseling and
consulting, has
the following menu and
drink ideas that will keep the
celebrations going, while
keeping calories in check:
u Think low
and small: When
stocking your bar
for holiday parties,
think low and
small. Consider
adding low- or nocalorie drinks such
as sparkling water,
diet drinks and small portion
options – like those Coke
mini-cans – for your friends
and family to enjoy.
u Opt for a fresh fruit
dessert instead of a baked
one: A single slice of pumpkin pie is packed with about
350 calories. A fresh fruit sorbet: only about 100 calories.
u Grilled treats: Grilling
meats is a great way to reduce
calories, without reducing
taste. Consider serving barbecued turkey breast as a tasty
alternative to turkey covered
in gravy.
58
HOLIDAY DINING
December 2012
TASTE OF CHRISTMAS
How to create the
perfect cheese platter
NEWS CANADA — A creative
cheese plate is a crowd-pleaser during the holidays and
better still, it is simple to prepare and it doesn't take up
any space in your oven.
These steps will help you
create the perfect cheese platter to surprise your guests
with tempting varieties and
new taste experiences:
Get creative with the platter. A party plate is fine, but
you might also use a wooden
board, a slab of marble, or a
piece of slate.
Choose a variety of cheeses
including a soft-ripened
cheese, or 'bloomy rinds' as
they're also known. Then, add
a semi-soft cheese, like gouda
or havarti.
You'll also need hard/firm
cheeses like manchego or
pecorino. And for more tangy
option add a goat's milk
cheese. Round out the spectrum of flavours with a
washed rind cheese and a
blue cheese.
Get your quantities right.
For a party platter, appetizer
or dessert cheese plate, serve a
small crowd 3 to 5 types of
cheese and 5 to 10 types for a
larger crowd. Calculate for
approximately 30 to 40g of
each cheese per person. To
ensure variety, try mini versions of some crowd-pleasing
favourites, such as the new PC
Mini Brie Hors D'oeuvres and
enhance with toppers, such as
red pepper jelly, pesto or
sliced peaches.
Don't forget the accompaniments. Fruits like fig, pear
and apple are always enjoyable, but dried fruits work
well too. Add unsalted roasted nuts and fresh bread and
complete your platter with
honey, fruit compotes and
pickled vegetables.
Serve with care. Always
prepare your platter in
advance, lay out appropriate
knives and let your cheese sit
at room temperature for at
least one hour before serving.
More recipe ideas are available online at pc.ca.
Holiday entertaining trends
NEWS CANADA — Are you
looking to throw the party of
the season? Serve up some of
the hottest trends like these
and give your guests a party
to remember:
u
Appetizer
parties:
Instead of preparing a four
course meal, serve up a wide
variety of unique dips and
bite-sized blasts of flavour to
pleasure everyone's palate.
u Ethnic-inspired twists on
classics: Traditional can be
boring year after year. Surprise guests with adventurous
twists on classic favourites
such as curried turkey, or
cranberry chutney with a hint
of spice
u Sweet and Savoury Lollipops: Who doesn't love food
on a stick? Maybe it's because
they allow guests to satisfy
sweet cravings in moderation, but lollipop fare is
everywhere. These adorable
edibles, such as the President's Choice Cheesecake
Lollipops in hard to resist
flavours like Salted Toffee
and Triple Chocolate are
guaranteed to please the kid –
and foodie – in you.
u Signature Cocktails:
Don't forget the drinks. Serve
a signature cocktail to guests
this year featuring fresh
herbs, exotic spices and
unique seasonal fruits. You
can also freeze fruit, herbs or
edible flowers into ice cubes
for an elegant touch.
And what's one trend
that's always a hit with holiday hosts? Serving up quick
and easy menus that are short
on time and big on taste so
you can enjoy your own party.
More holiday ideas are
available online at pc.ca.
5936934
COME IN FOR A QUICKIE
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Slice Pizza
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• Lasagna • Oven Baked Subs
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BAMBINO’S
12 Prince Arthur St
& Fine Foods
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PIZZERIA
Serving Amherst & Area Since 1986
667-7171
5936930
Entertaining Evenings & Fine Cuisine
It’s all served up with classic pub flair
in a wam, comfortable atmosphere.
Featuring Fine Seafood, Steaks, Wraps,
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49 Victoria St.,
Amherst, NS

taste of christmas

Transcription

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