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Summerland's 2013 Community Cookbook
CUCUMBER H IT W T S A E R CHICKEN B F OVEN: 180C /350 FREE RANGE 4 ES V R SE gar 115 g brown su ed fresh ginger 3 teaspoon grat ated, juiced 1 Orange, zest gr nge n breast, free ra ke ic ch s es el on 4b me oil 2 teaspoon sesa me seeds 3 teaspoon sesa rt) Cucumber 6 Lebanese (sho al ed on the diagon Halved and slic es, or regular 80 g garlic chiv sauce 1 teaspoon soy
ginger teaspoon grated 2 r, ga su n ow Mix together br . and orange zest ss skin. Rub the agonal cuts acro di t cu hours , ife kn p inate for several ar With a shar M . in sk of e to surfac d place in sugar mixture in roasting pan an a in n ke ic ch e or overnight. Plac for 15 – 20 min. ginger. 180C/350F oven s and remaining ed se e m sa se d d and ad the cucumber an d ad Heat sesame oil n, ow br to eds begin juice and As soon as the se d the soy, orange ad en th e, ut in pper if 1m chives. Toss for fresh ground pe d an lt sa ith w ason chicken juices. Se uce is salty!) sa oy utes to necessary (S r a couple of min fo r le oi br r de n breast un fast) Place the chicke fully as it colors re ca ch at w ut (b crisp up the skin smati rice. ed jasmine or ba lly grown Serve with steam cumber with loca cu e th e ut tit bs rmone free Note: you can su e free range, ho us , lly ea Id s. gu ra fresh green aspa . chicken breast
Thank sgivin g Din Octob ner e r 13th. Ticke ts on sa Call 250.4 le now! 04.4 400
Wolfgang Schmelcher Executive Chef - Retirement Concepts
Come, join us for lunch. See what living here is all about! Call Sharon to schedule a private tour: 250.404.4304
A Retirement Concepts Community
12803 Atkinson Road, Summerland summerlandseniorsvillage.com
Summerland's 2013 Community Cookbook
APPetizerS Kale Chips Linda Jones
11/2 tsp grated onion 2 tbsp tahini 1 tsp fresh ginger 1 tbsp sesame seeds 1 lime squeezed for juice 1/8 tsp cayenne 1/4 tsp cumin 1 cup nutritional yeast 1/4 cup soy sauce Tear two bunches of kale into bite size pieces. Add the dressing. Massage the kale to make sure all of it is covered. Use a food dehydrator or a very low oven.
Kettle Corn Laura Cogbill
1/4 cup vegetable oil 1/2 cup popcorn kernels 1/4 cup sugar 1 teaspoon salt Use a heavy large pot with handles and a well-fitting lid to heat the oil over
Page 3 medium-high heat. Add popcorn just before oil is sizzling; put the lid on and shake the pot on top of the burner. Once a kernel pops, take off the lid, sprinkle the sugar/salt mixture over the oil and popcorn, put the lid quickly back on, and shake the pot vigorously while the popcorn pops (approximately 2-3 minutes). Once popping slows down, remove lid (carefully!) and pour the popcorn into a heat-resistant bowl to cool. Enjoy! Note: sugar may burn on bottom of pot if not shaken enough.
Peanut Butter Dip Arlene Milne
3/4 cup low fat vanilla yogurt 1/2 cup peanut butter 1/3 cup raisins 1/2 tsp cinnamon 2 apples, cored and cut into 1/2” slices 3 ribs celery, trimmed and cut into 4-inch sticks 2 cups small pretzels In a small bowl, stir together yogurt, peanut butter, raisins and cinnamon. Serve with apples, celery and pretzels. Good after-school snack.
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10108 Jubilee Road • 250-494-3155 Hours: Mon - Fri 8:30 - 9 • Sat. 9 - 6 • Sun & Holidays 10 - 6
Sesame Chicken Dip Candy Chudyk
2 tablespoons low sodium soy sauce 4 teaspoons sesame oil 2 garlic cloves, minced 4 cups shredded cooked chicken breast. (cook real chicken breastsdon’t use chicken from a deli!) 3 packages (8 ounces each) reduced fat cream cheese 8 green onions, thinly sliced 1/2 cup chopped salted peanuts 2 cups chopped fresh baby spinach 1 jar (10 ounces) sweet-and-sour sauce Sesame rice crackers In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add shredded chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with green onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers. Yield: 36 servings (1/4 cup each).
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Summerland's 2013 Community Cookbook
Chili-Cheese Log Jo Freed
125 kg Philadelphia Cream Cheese, at room temperature 2 cups shredded Cracker Barrel cheddar cheese, at room temperature 1 tbsp. lemon juice ¼ tsp. garlic powder Dash of cayenne pepper ½ cup chopped pecans 1 tsp. chili powder 1 tsp. paprika Combine cheese, lemon juice, garlic powder and cayenne in food processor. Stir in half the nuts. Shape in a roll about 1½ inches in diameter. Sprinkle the roll with mixture of chili powder, remaining pecans and paprika. Chill. Let stand at room temperature for 10 minutes before serving. Serve with crackers.
White Bean Spinach Artichoke Dip Sheila deBoer
8 oz light cream cheese softened 2 tbsp mayonnaise
1 cup of cooked white beans 2 cloves garlic 6 oz jar marinated artichoke hearts coarsely chopped 10 oz pkg frozen chopped spinach (squeeze out liquid) ¼ cup grated parmesan cheese ¼ cup shredded mozzarella cheese salt and pepper dash of hot sauce Preheat oven to 350. Place the cream cheese, mayonnaise, beans and garlic in a food processor. Pulse until smooth. Stir in artichokes and spinach, parmesan and half the mozzarella, hot sauce, salt and pepper. Transfer into a shallow baking dish that has been sprayed with non-stick cooking spray. Cover loosely with tin foil. Bake 30 minutes. Remove the foil and sprinkle with remaining mozzarella. Bake another 15 minutes until cheese is bubbly. Serve with pita crackers or tortilla chips. Doubles really well. Tips: use canned white beans and make sure you rinse them. Can use just canned artichokes.
BAking Banana Coconut Loaf Bev Rundle-Woolcock
2 eggs 1 cup granulated sugar ½ cup margarine or butter, melted 3 medium mashed ripe bananas 1 ½ cups all purpose flour ½ cup medium coconut 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup chopped walnuts ½ cup chopped fresh or frozen B.C. cherries Beat eggs until light and frothy. Add sugar and melted butter. Beat well. Stir in mashed banana. Measure remaining ingredients into another bowl. Stir till well mixed. Pour over batter. Stir to combine. Spoon into greased 9x5x3 loaf pan. Bake at 350 for 1 hour until toothpick inserted in centre comes out clean. Let stand 10 minutes. Remove from pan. Cool. Wrap.
Summerland Montessori School Voted #1 Independent / Private School in the South Okanagan by Okanagan Life magazine
Programs for Age 2 – Grade 7:
Muffins Scones Cheese Buns Cookies
• • • •
Breakfast Wraps Breakfast Tortillas Sausage Rolls Veggie Samosa’s
• Homemade Soups • Sandwiches • And more!
13016 VICTORIA ROAD NORTH TELEPHONE: 250-494-1884 Hours: Monday - Saturday, 7:00 a.m. - 5:30 p.m.; Sunday, 7:00 a.m. - 4:00 p.m.
P
OL
NT HO ESS ORI SC
RA
IR IE V A LLE
PR
Y
• • • •
ER MM LAND SU
MO
Preschool – 2/3/5/Day Options Junior Kindergarten Part & Full Time Kindergarten Summer Program After School Care Daily French and P.E. Hockey Development Program Extra Curricular Activities Choir & Drama House Teams
E SC HOOL
Small Class Sizes • Caring Environment Daily Bus Service between Summerland and Penticton Join the Montessori Family – Space Limited
(250) 494-7266
http://summerlandmontessori.com • Email: smsoffice@shaw.ca
Nurturing the Joy of Discovery and the Love of Learning
Summerland's 2013 Community Cookbook
Two Hour Buns
Kay Norris 3 cups warm water 1/2 cup sugar 6 tbsp oil 1 1/2 tsp salt 2 tbsp fermipan yeast 2 eggs beaten 7-9 cups flour Combine first five ingredients. Add beaten eggs, then add enough flour to make a soft dough. Shape into buns. Brush tops with oil. Let rise 30 minutes. Bake at 350 for 15-20 minutes.
Orange Zucchini Bread
Candy Chudyk 2 cups flour 2 cups zucchini 1 teaspoon salt, scant 1 teaspoon baking powder 1/4 teaspoon baking soda 1 cup granulated sugar 1 cup applesauce, or egg substitute 1/3 cup vegetable oil zest of one orange 1/2 teaspoon vanilla 1 tablespoon orange juice 1/3 cup walnuts or raisins Glaze: 1/2 cup powdered sugar
Page 5 2 tablespoon orange juice 1/4 teaspoon zest 1. Preheat the oven to 350. Grease one loaf pan. 2. Wash and dry the zucchini. Using a box grater grate 2 cups worth and set aside. 3. Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the centre of the mixture. 4. Wash and zest the orange. 5. In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined. 6. Fold in the zucchini (and walnuts or raisins if you are using them) and pour into greased loaf pan. 7. Bake for 50-60 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean. 8. Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined. 8. Cool the bread for 10 minutes in the pan. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaf
and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling. 9. While the bread is still hot, spoon half of the glaze onto the top loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving. Makes 1 loaf (freezes beautifully without the glaze)
Strawberry Poppyseed Muffins
Kay Norris 4 cups flour 1/2 cup sugar 1/2 cup brown sugar 2 1/2 tbsp baking powder 1/2 tsp salt 2 tbsp poppyseeds 1 cup melted butter or margarine 2 beaten eggs 2 cups buttermilk 2 tsp vanilla 11/2 cups fresh or frozen strawberries Measure dry ingredients. Add strawberries and toss to coat. In separate bowl combine eggs, melted butter, buttermilk and vanilla. Fold in dry ingredients. It will be a heavy batter. Don’t overmix. Makes 12 large or 15 medium sized muffins.
BARON OF BEEF EVERY FRIDAY - 5 PM TO 7 PM $ 7 PER PERSON
Includes Bun, Au Jus, Mashed Potatoes, Gravy, Vegetables & Caesar Salad
Children are welcome to our dinner
14205 Rosedale Ave. • 250-494-9781
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Banana Blueberry Muffins
Sheila deBoer Mix together in a bowl: 1 cup whole wheat flour 3/4 cup white flour 1/4 cup wheat germ 1 tsp baking soda 1/2 tsp salt
Mix with beaters: 1/2 cup butter 1/3 cup white sugar 1/3 cup brown sugar Beat 2 large eggs. Add 2 mashed bananas. Mix in 1/3 cup milk and 1 tsp vanilla. Then add butter/sugar mixture. Add to dry mixture and fold in 1 1/2 cups blueberries. Fill cupcake holders 3/4 full. Bake at 375 for 20-25 minutes. Makes 1 dozen.
BeverageS Fruity Morning Smoothie
Laura Cogbill 4-6 frozen Okanagan cherries 3-6 generous slices of fresh or frozen pineapple
Summerland's 2013 Community Cookbook 1 small peeled orange 1/4 cup frozen blueberries 2-4 slices frozen or fresh Okanagan peach 100 - 250 grams of vanilla yogurt, depending on desired consistency a small splash of favourite fruit juice With the yogurt at the bottom, add all the fruit to a blender and blend for 1 minute. Stop and stir mixture if necessary. If too thick, gently add more juice and blend again.
egg, milk and vanilla. Add dry ingredients. This will look like a white cake batter. In large muffin tin, spoon a large tablespoon of batter into each cup. Add 1 tsp raspberry jam in centre of each tart. Add rest of mixture to cover. Sprinkle coconut on top. Bake at 350 for 15-20 minutes.
CookieS, SquareS
Dr. Jese Wiens, B.Sc. ND Full of antioxidants in the beans and chocolate to repair your body. No flour or dairy! Combine 15 oz can black beans, 3 eggs, 3 tbsp oil (or 1/2 cup applesauce), 1/4 cup cocoa powder, pinch salt, 1 tsp vanilla, 1 tsp baking powder, 1/2 cup sugar/sweetener in a food processor and blend. Pour in greased 8x8 dish and sprinkle with 1/2 cup dark chocolate chips. Bake at 350 for about 30 minutes, until the top is dry and edges pull away from pan. Cool and enjoy. Add fresh raspberries for an extra treat.
Bakers Tarts
Arlene Milne 1/3 cup margarine 1/2 cup white sugar 1 beaten egg 1 tbsp milk 1 tsp vanilla 3/4 cup flour 1 tsp baking powder pinch of salt raspberry jam coconut Cream margarine and sugar; add
Black bean brownies
Summerland bottle depot open monday - Saturday 8:30 am - 4:30 pm
Call Monique to book your business or family Christmas party.
✓ Non-Alcohol Drink Containers ✓ Liquor ✓ Wine ✓ Import Beer ✓ Domestic Beer Bottles & Cans ✓ Milk Containers ✓ Paint Cans
9615 S. Victoria road Summerland 250-494-0398
Summerland's 2013 Community Cookbook
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Where the Locals Shop!
Nester’s Market Staff would like to thank their loyal customers
(250) 494-8338
www.nestersmarket.com
13604 Victoria Road In the Sungate Plaza nesters@nestersmarket.com
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Summerland's 2013 Community Cookbook
Mild Chili Cooked in Crock Pot
Janice and Ben Perrino 11/2 lb hamburger 2 cans of red kidney beans, drained 1 can of romano beans, drained 1 can of chick peas, drained 2 cans of Boston brown beans (do not drain) 2 cans diced or stewed tomatoes 2 medium onions, chopped 1 large red pepper, chopped 1 large yellow pepper, chopped 3 cloves garlic, minced 1 tbsp chilli powder 1 tsp basil 1 tsp cumin 1 tsp black pepper 4 pkgs beef bouillon 2 cups frozen kernel corn Brown hamburger in frying pan. Add well done hamburger along with all other ingredients except corn to large crock pot. Cover and cook on low for 8 - 10 hours. Add corn just before turning the crock off and let sit for 5 minutes. Serve over steamed white rice. Janice Perrino is the mayor of Summerland.
Marcia’s Famous Christmas Cheesecake
Marcia Stacy This is really yummy, festive and light enough to eat after a big turkey dinner. Melt together in Microwave: 4 C mini marshmallows (1 small bag) 1/3 C orange juice Check after each 1 minute and stir, about 3 minutes, until smooth. Let cool slightly Make Vanilla Wafer base according to directions on “Nilla” box Cover base with about 1/2 inch of mincemeat Cream together: 3 tsp orange rind (more if you like) 2 large creamcheese packages Whip: 1 - 16 oz whipping cream Fold together creamcheese and marshmallow mixture, then fold in whipped cream Pile mixture on mincemeat crust and refrigerate overnight. Decorate with Dried Cranberries, Candied Ginger, or more mincemeat and enjoy! Marcia Stacy is a member of the Summerland Community Arts Council.
Festive Fruit Cake
Grease a 9x5 loaf pan. Line with brown paper or foil and grease again. Combine in bowl: 2 cups candied fruit 1 cup light raisins 1 cup dark raisins 1 cup chopped nuts Add 1/2 cup flour and mix well. Cream together in large bowl: 1/2 cup white sugar 1/2 cup brown sugar 1/4 cup butter
Joan Morand Add 3 eggs, one at a time, and beat well. Add 1 tsp vanilla. Gradually add 1/4 cup strong coffee and 1/4 cup apple sauce. Mixture will look curdled. Combine: 1 cup flour 1/2 tsp salt 1/4 tsp baking soda 1 tsp cloves 1/4 tsp nutmeg 1 tsp cinnamon
Add to creamed mixture and mix until well dampened. Add floured fruits and nuts. Mix well with wooden spoon. Spread evenly in prepared pan. Bake at 275 for 2 1/2 hours or until toothpick comes out clean. Remove from oven. Lift out cake and cool on rack. When cool, wrap in foil and keep in refrigerator. Allow to ripen several weeks for best flavour.
Summerland's 2013 Community Cookbook
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Recipe contest winner Paper Bag Apple Pie Sue LaBossiere
Grandma Yak’s Perogies
Mary Yakielashek Perogie Dough: 5 cups flour 1/2 tsp salt 2 cups lukewarm water 1/2 cup cooking oil Measure flour and salt into large bowl. Combine water and oil in smaller bowl. Using wooden spoon, slowly mix liquid into flour, then use fingers to work in the flour till it disappears. Knead the dough till it is smooth and elasticy. Can be kept for a day or two in the fridge in a floured bowl or plastic bag. Potato Filling: 1/4 lb bacon 2-3 medium onions 5 lb russet potatoes 1/2 cup cheddar cheese (medium or old) Chop the bacon quite fine, and fry till done but not too crispy. Drain the grease. Chop the onions and fry in 1 cup of margarine or butter till transparent. Boil potatoes. Mash until smooth; do not add milk or butter, just salt and pepper to taste, then fried onion and bacon. Cool, then add grated cheese. Roll out dough to desired thickness on lightly floured surface. Cut out circles. Put a teaspoon of filling on each circle and press edges together to seal. Put perogies (not touching each other) on a cookie sheet lined with clear wrap. Can be cooked right away or else frozen, then placed in plastic bags. To cook, fry some chopped onion in margarine till transparent. Put perogies in a pot of boiling, lightly salted water. When perogies float to the top, cook for five more minutes, then remove with slotted spoon and drain well. Add fried onions and margarine. Good with sour cream on the side. Mary Yakielashek is a resident at Summerland Seniors Village.
8 or 9 medium apples (Granny Smith are good) 1/2 cup sugar 2 tbsp flour 1/2 tsp cinnamon and nutmeg Mix flour, sugar and spices and stir into apple slices. Pile onto bottom pie crust. Sprinkle with 2 tbsp lemon juice. 1/2 cup flour 1/2 cup sugar 1/2 cup butter Mix together and spoon on top of apples; pat down a bit. Insert into large paper bag and bake at 425 for 60 minutes. Yummy. Prizes for the winning recipe were a $100 gift certificate donated by Zias Stonehouse Restaurant and a $50 gift basket donated by True Grain Bread.
Easiest Ever Lemon Squares
Kay Norris 1 cup flour 1/4 cup white sugar 1/2 cup butter or margarine 1/3 cup raspberry jam 2 eggs 1 pkg Shirriff lemon pie filling 1/2 cup ground almonds 1/4 cup sliced almonds Mix flour, sugar and butter and bake in 8� square pan at 350 for 15-18 minutes. Spread jam over base. Beat eggs; add pie filling powder and ground almonds. Pour over jam. Sprinkle with sliced almonds. Bake for 20-25 minutes, until firm to touch. Note - can substitute coconut for almonds if desired.
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Summerland's 2013 Community Cookbook
Chocolate Squares
Boost your baking!
True Grain Bread fresh • local • organic • handcrafted
The Okanagan’s largest & freshest assortment of pure, natural, stonemilled,
Sue LaBossiere 1/2 cup butter 2 tbsp cocoa 1/2 cup brown sugar 1 egg 3/4 cup chopped walnuts or pecans 1/2 pkg graham wafer crumbs Melt butter; add cocoa and sugar. Cook 1 minute. Remove from stove. Add slightly beaten egg, nuts and wafer crumbs. Mix well with hands. Press into pan; chill. Ice with butter icing flavoured with almond extract.
Peanut Butter Cookies
grain products await you! 10108 Main St, Summerland Mon to Sat from 8:00am - 5:00pm
Arlene Milne 1 cup peanut butter 1 cup butter (1/2 margarine) 1 cup white sugar 1 cup brown sugar 2 eggs, well beaten 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1 tsp baking powder 3/4 tsp salt Cream together peanut butter, butter and sugars. Blend in eggs and vanilla. Add sifted dry ingredients. Place on ungreased baking sheet. Flatten slightly and criss-cross with fork. Bake at 350 for 12-15 minutes. Makes 4 dozen.
A Recipe for Quality Selection & SavingS Mix quality products with great selection. combine these with friendly service and you get the most for your money!
Peaches
Nectarines
is proud to support our local Okanagan growers for guaranteed quality and freshness. Apples
Cherries
2012 7519 Prairie Valley Rd., Located in Summerfair Plaza Business of OPEN 7 DAYS A WEEK
250-494-4376
the Year!
8:00 am - 9:00 pm
Locally Owned and Operated and have served the Community for over 37 years.
Summerland's 2013 Community Cookbook
Farmer’s Chocolate Cake
Mary Yakielashek 11/2 cups flour 11/2 cups sugar 1/2 tsp salt 1/2 cup sifted cocoa 1 tsp baking soda 1 tsp vanilla 1/2 cup butter 1 cup boiling water 2 eggs Preheat over to 350°. Mix dry ingredients together well. Melt butter and add boiling water. Add to dry ingredients and mix well. Add unbeaten eggs and mix well. Put into a large greased pan and bake about 20 minutes; do not overbake. Brown Sugar Icing 1 1/2 cups brown sugar 1/2 tsp vanilla 1/2 cup or less whipping cream 1 tbsp butter Put all together in a saucepan and bring to slow boil, maybe just a few minutes. Take off the stove and beat with a tablespoon till it slightly thickens. Spread on cake.
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Never Fail Fudge
Kay Norris 3/4 cup evaporated milk 1/4 cup white sugar 3/4 cup margarine 16 large marshmallows 1 tsp vanilla Cook 5 minutes. Add 1 cup chocolate chips and stir until melted.
MaiN CouRSeS Monique’s Roast
Monique Paul 1 - 1.5 lb beef stew meat in cubes 1/4 cup flour 1 pkg brown gravy mix 1/2 tsp black pepper 1/4 cup vegetable oil 1 onion, finely chopped 2 onions, diced 1 carrot, finely chopped 2 carrots, diced 3 cloves garlic, minced 24 baby potatoes 1/4 cup celery, finely chopped 1 tbsp parsley flakes pinch thyme
3.5 cups clear beef broth (low sodium) Combine flour, gravy mix and pepper in large ziploc bag. Heat oil over medium heat in large dutch oven. Add meat to ziploc bag and shake until well coated. Shake excess flour from meat. Put meat in dutch oven and stir until lightly browned. Add finely chopped onion and remaining flour mixture to dutch oven. Stir until onion is browned. Add finely chopped carrot, garlic, celery, parsley, thyme and broth. Cover and cook for 1.5 hours, stirring every 15 minutes. Add potatoes, diced carrots and onions. Cook for 45 minutes or until potatoes are tender. Serve with a smile!
Baked or Barbecued Salmon
Roch Fortin nice piece of fresh salmon soya sauce raisins maple syrup Place salmon skin down on aluminium foil. Brush with a little soya sauce, not too much. Cover with raisins and pour maple syrup over. Wrap aluminium foil to cover salmon. Barbeque or bake in moderate oven for about 10-12 minutes. Try with other dried fruit if you don’t like raisins.
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#101-9901 MAIN ST., SUMMERLAND 778.516.5656
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Summerland's 2013 Community Cookbook
MaiN CourSeS Hamburger Pie
Pat Mayne 1 large onion, chopped 1 lb hamburger 1 tsp salt 1/4 tsp pepper 1 tbsp worcestershire sauce 2 tbsp ketchup 2 tbsp flour Brown hamburger, add onion. Stir in remaining ingredients. Blend together and pour over meat: 1 cup cottage cheese 1/2 cup sour cream 2 beaten eggs Bake in unbaked pie shell, 350° for 30 min. Sprinkle with paprika and parsley Makes 2.
Creamy Chicken, Vegetables and Noodles
Babe Best 4 cups egg noodles, uncooked 1.5 lb boneless skinless chicken breasts, cut in 1 inch chunks 1/4 cup zesty Italian dressing 3.5 cups fresh broccoli
1 large red pepper cut in strips 1 yellow squash sliced 3/4 cup cheese whiz 1 tbsp milk Cook pasta. Cook chicken in dressing in large non-stick skillet for about 5-7 minutes until chicken is cooked through. Stir in vegetables. Reduce heat, cover and cook 5 minutes until vegetables are tender crisp. Add cheese whiz and milk. Cook 2 minutes till heated. Serve over pasta.
(mixture must not brown) slowly add half and half, stirring rapidly to keep smooth. Add salt, pepper, celery, onions, and mushrooms. Cook over medium heat until sauce thickens, stirring constantly. Add cooked shrimp, and mix well. Poor into oblong baking dish, sprinkle top with breadcrumbs, and parmesan cheese. Drizzle with melted butter. Bake 350º in the oven for 25 minutes or until top is nicely browned. 6 - 8 Servings
Seafood Parmesan
Jo Freed 8 cups toasted bread cubes 1 cup Miracle Whip salad dressing 1 cup finely chopped onions 2/3 cup thinly sliced celery 2/3 cup sliced, drained mushrooms 2/3 cup cold water (or chicken broth) 1/2 tsp salt 1 tsp poultry seasoning 1/2 tsp sage Dash of pepper Combine all ingredients, mix lightly until well blended. Stuff chicken or turkey. Note: Stuffing can be baked in a greased covered shallow pan at 350F (180C) for 30 minutes. Allow approximately 3/4 cup of stuffing per l lb of bird. You may also add 3/4 cup grated carrots and 1/2 cup grated apples.
Sandra Reeve 3 Cups Cooked Shrimp 1/2 Cup Butter 1/2 Cup Flour 2 Hard Boiled Eggs (finely chopped) 1 Quart Half and Half Cream 1/4 Cup Celery (finely chopped) 1/4 Cup Onion (finely chopped) 1 Cup Cooked Mushrooms (sliced) 2 Tsp. Salt 1/2 Tsp. Pepper 1/2 Cup Bread Crumbs 1/2 Cup Parmesan Cheese 6 Tbsp. Melted Butter Melt half a cup of butter in a heavy pan over low heat, add half a cup of flour gradually and stir until smooth. Add fine cut eggs, mix well. Keep heat low
Special Bread Stuffing
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Open Daily at 8am Breakfast • Lunch • Dinner
Blend Well. Serve to your customers weekly
Serving the Summerland community for more than 21 years. Reservations recommended for groups of 6 or more
Join us for our BREAKFAST BUFFET Sundays at 8am 13229 HENRY AVENUE 250.494.7811
Jo Freed
Nan Cogbill
Pat Lindsay
Always in Season!
Summerland's 2013 Community Cookbook
Page 13
Wearing a Helmet should be a no Brainer... SaladS
Thai Ginger Meatballs
in Coconut Sauce
Dr. Jese Wiens, B.Sc. ND Delicious as an appetizer or main dish over pasta, rice, or quinoa. Add in steamed broccoli or sauted zucchini. Sauce 2/4 cup light coconut milk 1/3 cup beef or chicken stock 2 tsp fresh lemon juice 2 tsp fish or hoisin sauce 1 tsp packed brown sugar 1 tsp cornstarch 1 tsp minced ginger root 1 tsp garlic Meatballs 1 lb ground turkey or extra lean ground beef 1 egg ¼ cup hoisin sauce ¼ cup finely diced green onions 3 tbsp dry unseasoned bread crumbs (or gluten free) 2 tbsp finely chopped fresh cilantro 2 tsp minced garlic 1½ tsp crushed ginger root 1/8 tsp each salt and pepper 2 tbsp chopped fresh cilantro as garnish Stir together sauce ingredients until cornstarch dissolved. In a separate bowl, stir together meatballs ingredients. Form into 1 inch balls, making about 30. In a large skillet with a spray of oil, cook meat-
balls on medium-high heat for 5 minutes, turning occasionally, or until browned. Add sauce. Reduce heat to a simmer, cover, and cook for 15 minutes. Stir occasionally or until meatballs are cooked through and sauce is slightly thickened. Serve garnished with cilantro.
age half moon size and fry till brown. Set aside. Fry in butter, onion, celery, pepper, garlic, thyme, cayenne, bay leaf. Stir in rice, then flour to coat. Deglaze with sherry till thickened. Add broth and sausage. Simmer till rice is cooked. Add squash until tender. Stir in cream, salt, pepper and hot sauce to taste.
Summer Quinoa Salad
and SoupS Rice and Butternut Squash Soup
Wearing a Helmet should be a no Brainer...
Sheila deBoer 14 oz kielbasa sausage 2 tbsp butter 1 cup diced onions ½ cup diced celery ½ cup diced red pepper 2 tbsp minced garlic 1/8 tsp cayenne pepper 1 tsp thyme 1 bay leaf 1 cup dry wild rice 2 tbsp flour ½ cup dry sherry 6 cups of homemade chicken broth 4 cups diced butternut squash ½ cup heavy cream salt, pepper, hot sauce to taste. Cut saus-
Sachiko Smith 1 yellow and 1 red tomato, coarsely diced cucumber, chopped ½ red onion, chopped 1 cup of cooked corn kernel ½ red pepper, minced ½ cup of olive oil lemon juice from 1½ lemons ½ cup of a combination of coarsely chopped basil and chives 1 tsp. of Dijon mustard Salt and pepper to season 1½ cups quinoa 2½ cups broth Simmer quinoa in the broth until cooked and allow to cool. Whisk the olive oil, lemon juice and dijon mustard together to form the dressing in a big mixing bowl.Season with salt and pepper. Add chopped herbs and vegetables and quinoa. Toss to coat quinoa evenly. Chill before serving. (Serves 6 to 8)
A Similkameen Recipe to.... South Okanagan Brain Injury Society keep your South Okanagan Similkameen Brain Injury Society #2 - 996 Main Street, Penticton, B.C. V2A 5E4 Tel: (250) 490-0613 • Fax: (250) 490-3912 E-mail: info@sosbis.com • Website: www.sosbis.com
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Dog Biscuits · · · ·
2 1/2 cups whole wheat flour 1/2 cup milk powder 1 tsp sugar 1 tsp salt
· 3/8 cup melted margarine · 1 egg - beaten · 1/2 cup cold water
Mix ingredients together. Knead on floured board for 3 minutes. Form a ball. Roll 1/2 inch thick and cut. Bake at 325° F. for 45 minutes, turning once half way through. When finished baking, turn oven off and leave biscuits in to harden. * You can add to the ingredients 1 tablespoon of any of the following: Wheat germ, Liver powder, Brewer’s yeast, chicken or beef bouillon, dried soup greens and dried soup mix. A food processor works very well.
9311 Jubilee Road East, Summerland
(250)494-9468
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Summerland's 2013 Community Cookbook
Warm Apple Salad
Annette Bazan 1 large red apple 1 – 3 ½ oz roll of goat cheese 1/2 cup coarsely chopped walnuts 6 cups mixed greens; washed, dried, & torn into bite-sized pieces - (I prefer using only iceberg lettuce) (Note: optional garnishes listed below) Dressing (make earlier in the day) 1 to 2 cloves garlic, minced 1 heaping tablespoon liquid honey 1 heaping tablespoon Dijon mustard 1 heaping tablespoon mayonnaise 1/4 cup white wine vinegar 1/2 cup oil (walnut oil a good choice) Mince garlic in a blender, add all ingredients except oil and blend well. Slowly add oil. Taste - (sweeter, add more honey, nippier, add more mustard). Refrigerate. (If you don’t have a blender, put all ingredients into a jar and shake well). Salad Divide greens on salad plates. Sprinkle on your choice of garnish items, three will do, just enough for a generous garnish. Optional Garnishes
Cooked, diced beets; grated carrots; sliced cucumbers; halved cherry tomatoes, diced avocado; green olives; halved green grapes; dried cranberries. Just before serving Place rack on top level of oven, preheat oven to Broil. Cut 6 half-inch slices from the goat cheese roll, set aside (dental floss works for slicing) Cover a cookie sheet with aluminum foil. Cut both ends off of the apple, cut the apple into six, round slices. With tip of a knife, remove the core from each slice. Place slices on the cookie sheet and brush with the dressing. Cook under broiler for 5 minutes, then place a slice of the cheese on each apple slice, then continue cooking until the cheese begins to melt. Place apple slice on the bed of garnished greens for each plate. Now spoon dressing over salad. Sprinkle with chopped nuts. Serve immediately. Note: there may be left-over dressing; it is great on any green salad.
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Lentil Barley Chickpea Salad
Sheila deBoer ½ cup dry lentils ½ cup pot barley 1 clove garlic 2 cups of chicken broth 1 can of chick peas, rinsed and drained 1/3 cup golden raisins 1 cup grape tomatoes 1/4 cup purple onion 1 small bunch of parsley or kale, finely chopped 1/4 cup toasted pecans Dressing: 3 tbsp balsamic vinegar 3 tbsp olive oil 2 tsp grainy mustard 1 tsp brown sugar ½ tsp curry powder Cook the lentils and barley in the chicken broth till tender; add more broth if necessary. Drain chickpeas and add to bean mixture along with raisins. Add the dressing and chill until mixture is cool. Add the tomatoes, onion, parsley and pecans. Different mixtures of beans, grains or nuts can be used.
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Summerland's 2013 Community Cookbook
Killer Quinoa Salad Candy Chudyk
Dressing: Finely grated zest and juice of 1 lemon 3 tbsp. olive or vegetable oil 1⁄2 tsp. ground coriander 1⁄2 tsp. ground cumin 1⁄2 tsp. paprika Salt and freshly ground black pepper Salad: 1 cup red or white quinoa, rinsed well 1⁄2 tsp. salt 2 cups cold water 1 cup dried cranberries 1⁄4 cup finely diced dried apricots Warm water 2 ripe avocados 2 green onions, sliced diagonally 1⁄4 cup toasted slivered or sliced almonds In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper. In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and
Page 15 simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely. Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside. Peel avocados and cut into bitesized chunks. Place in a bowl and toss with 1 tbsp. of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine. The dressing can be stored in an airtight container in the refrigerator for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, transfer to an airtight container and refrigerate.
VeGetaBleS Helen’s Sweet Potatoes
Pat Mayne lbs skinny sweet potatoes tbsp brown sugar tbsp butter cans mandarin oranges tbsp dark rum tbsp pecans (optional) Boil/peel potatoes. Mash and add 1 can of oranges, 4 tbsp melted butter, 4 tbsp sugar and rum. Top with nuts and remainder of sugar and butter, and garnish with remaining oranges. Put in 375° oven for 30 minutes. 2 6 6 2 4 3
Pat’s Broccoli and Grape Salad
Pat Mayne 3 cups broccoli florets (or 1⁄2 Costco bag) 11⁄2 cups red seedless grapes, halved 3-4 green onions, sliced 8 slices bacon, cooked and crumbled 1⁄2 cup slivered almonds Dressing: (enough for 2 salads) 1 cup mayonnaise or Miracle Whip 1⁄2 cup sugar 2 tbsp white vinegar 1 tbsp curry
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