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Summerland's 2014 Community Cookbook
Where the Locals Shop!
Enjoy These Recipes From Our Staff ~ Everything You Need Is In-Store! Banana Bread Kale Chips Veggie Salad
2/3 c margarine ¼ c white sugar 2 eggs 4 tbsp sour milk (Add tsp vinegar to milk to sour) 2 cups flour 1 tsp baking soda 1 tsp vanilla 1 cup mashed bananas
1 bunch Kale ½ tbsp. Light vegetable oil
Cream margarine and sugar together adding one egg at a time. Add bananas and vanilla Mix dry ingredients together into sugar mixture and alternate dry with sour milk ending with sour milk. Bake at 350º for 1 hour.
Candice
Garden Greek Appetizer 1 pkg cream cheese softened 1 pkg feta crumbled ¼ c plain yogurt 1 garlic clove minced ¼ tsp black pepper 2 tomatoes seeded and diced 1 medium long English cucumber diced 3 green onions chopped 3 black olives Mini pitas, mini bagels crackers or breads
Rinse Kale and dry it Break into bite size pieces into a large bowl Toss lightly with vegetable oil 1-2 tbsp oil Place on cookie sheet and bake in preheated 400 degree oven Until crispy check regularily tossing if necessary.
Dayna
Parmesan Chicken 4 boneless chicken breasts 1 package fresh grated parmesan ¼ cup mayo Oregano, salt & pepper Bread crumbs
Coat chicken breast in mayo Sprinkle parmesan cheese on top and top with breadcrumbs Add oregano and s & p
1 long English cucumber 1 large red tomatoes or cherry tomatoes Red onion 1-2 cloves Fresh Garlic 1/4 cup (approx.) mayo or Miracle Whip Dash of salt and pepper Cut cucumber and tomatoes into cubes and add onions Crush fresh garlic Add mayo to just coat vegetables Let stand in fridge for 1 hour before eating Add salt and pepper before seasoning
Mel
Bake at 350 for 45 min
Leanne
Asparagus Appetizer
Beat cream cheese, feta, yogurt, garlic and pepper in small bowl on medium until blended. Spread cheese mixture onto a 10” pie plate. Chill until firm. Top with tomatoes, cucumber, green onions and black olives. Serve with pitas, crackers, mini bagels or breads
10 sticks asparagus 10 pieces hot or genoa salami 1 brick cream cheese
Spread cream cheese on salami Roll asparagus in salami Preheat oven to 350 degrees for 15 minutes
Tesha
Lana
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
Summerland's 2014 Community Cookbook
Appetizers Cinnamon Glazed Popcorn Mix
Chantelle G. Meriam 4 cups plain popcorn (about ¼ cup of kernels) ¾ cup raw cashews 3 tablespoons butter 2 tablespoons honey ½ teaspoon dried cinnamon ¼ teaspoon ground ginger ¼ teaspoon salt Parchment paper recommended for baking 1. Preheat the oven to 325 degrees F. 2. In a small pot over low heat melt the butter and honey together. Mix in the cinnamon, ginger, and salt. 3. Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture. 4. Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes. 5. Meanwhile, in the same large bowl evenly coat the plain popcorn - minus any unpopped kernels - with the remaining butter/honey mixture.
Page 3 6. After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it all up together. Stick the tray back in the oven and set the timer for 4 minutes. 7. After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes. 8. Once again open the oven and stir/ shake the mixture so there are no hot spots that could get burnt. Set the timer for 1 more minute at which point the mixture will once again need to be checked/ stirred. 9. Repeat the process of checking/stirring the popcorn mixture every minute then take it out of the oven once it turns a dark brown (it can burn easily toward the end!). My total bake time was 6 minutes for the nuts then an additional 7 or 8 minutes once I added the popcorn. 10.The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool.
Crab Dip
Loretta Lewandoski 8 oz. Philadelphia cream cheese
¼ cup Best Food Mayo 1 chopped garlic clove ½ tsp. seasoned salt ¾ tsp mustard 1 tsp sugar 1 green onion diced 1 can crab meat Melt cheese in pan. Add remaining ingredients. Keep warm (or eat cold). Serve on Bacon Dippers or Swiss Cheese Crackers.
Light Blender Hollandaise Sauce
Holly Findlay 3 eggs 3 tbsp lemon juice ¼ c. hot water ¼ c. butter ¼ tsp white pepper dash of tabasco In blender combine eggs, lemon juice and tabasco; process 30 seconds or until slightly thickened. Meanwhile melt butter in microwave until just melted. Slowly add hot water to egg mixture, with machine running, through feed tube. Then slowly add melted butter. Season with salt, pepper and perhaps a little more tabasco to taste.
HAIRCUTS Men ..........................20 Specialty Cuts ...........35 Women .....................28 Buzz ..........................10 Child 12&Under ........15 STYLES Shampoo & Set.........20
Shampoo & Style ......25
COLOUR Starting at… Re-Touch ...................50 Peek-a-Boo ...............45 Full Colour ................65 Mens Cut n Colour....45
• Muffins • Scones • Paleo power bars (gluten free) • Cheese Buns • Cookies
• • • • • •
Breakfast Wraps Breakfast Tortillas Sausage Rolls Veggie Samosa’s Homemade Soups Sandwiches and more!
Open every day at 7:00 a.m.
HIGHLIGHTS/LOWLIGHTS The Works.................45
Partial .......................75 Cap Streaks ..............65 Full Head ..................95 Corrective Colour .. 130 Walk-ins Welcome!
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Summerland's 2014 Community Cookbook
Crab Dip Appetizer
Holly Findlay 10 oz. crab(3.5x85g cans) squeeze out the excess liquid a little 3/4 bottle of Heinz chili sauce (350g)-in the glass bottle/mild kind 12 oz.(1.5x250g.) cream cheese 2 tbsp mayonnaise 2 tsp. Worcestershire sauce 1/2 tsp. garlic salt 1 tsp lemon juice 1 med. diced onion 1 tsp. accent In a transparent bowl, put the crab. Then add the chili sauce over the crab. Put remaining ingredients in the food processor, then spoon over the chili sauce. Leave in fridge overnight to allow for flavours to blend.
Veggie Dip
Gloria Flaman 1 pkg Knorr vegetable soup 1 cup sour cream 1/2 - 3/4 cup plain yogurt Blend and let sit for at least one hour. Great with a mixture of fresh vegetables.
Baking Butter Tart Squares
Holly Findlay Crumb Mixture: 1/2 c. butter 1 c. flour 2 tbsp brown sugar Filling: 2 eggs 1 1/2 c. brown sugar 1/2 c. oatmeal 1/4 tsp salt 1/2 tsp baking powder 1 tsp. vanilla 1/2 c. walnuts Crumb mixture: Cut butter into flour till crumbly. Add brown sugar. Press into 9x9 buttered pan and bake at 350°F for 15 minutes. Filling: Mix all ingredients for filling. Pour over crumb mixture. Bake at 350°F for 20 minutes.
Fast Cheesebread
Joyce Leng 2 cups flour 4 tsp baking powder 1/4 tsp salt
SUMMERLAND MUSEUM & ARCHIVES 9521 Wharton Street
1/4 cup butter 1 cup grated sharp (aged) cheddar cheese 2 eggs 1 cup milk 1/4 cup sugar In a large bowl, stir together flour, baking powder and salt. Cut in butter until coarse crumbs. Stir in grated cheese. In a separate bowl, beat eggs, sugar and milk to combine. Stir into dry mixture just until blended. Pour into greased and floured 9 x 5 loaf pan. Bake at 350° for 50-60 minutes. Run a knife around edges, then turn out on rack.
Ginger Scones
Joyce Leng 2 cups flour 1/4 cup sugar 1/4 cup butter 4 tsp baking powder 1/2 cup candied ginger (I like more) 1/2 cup milk 1 egg Blend together first 3 ingredients. Add baking powder and candied ginger. Beat milk and egg together. Add to dry ingredients and stir with fork just until it holds together. Knead 10-12 times. Form into round on a greased cookie sheet. Cut in 12 wedges. Bake at 400°- 425° for 10-15 minutes.
CoCo’s Gown Lounge Fashion for every event in your life.
Is history taking up space at your house? The museum is always on the lookout for old photos and documents from the Summerland area. If you have pictures or information you’d like to share, bring them in. We’ll scan them and either return the originals to you or, if you bring a flash drive, we’ll give you the digital copies and keep the originals in our safely stored collection. By the way, we can also scan negatives and slides to printable digital formats. And don’t forget to bring in your wedding photos to add to our Wedding Album. It’s a wonderful way to preserve memories. Tel: 250·494·9395 info@summerlandmuseum.org www.summerlandmuseum.org
IT’S GRAD CENTRAL!
Please join us at the new permanent location of CoCo’s Gown Lounge and My Chocolate Crush next to the Art Gallery Gift Shop B - 9910 Main Street in the former Willowbrook Lane building. 778-516-2600 B-9910 Main St., Summerland
Summerland's 2014 Community Cookbook
Strawberry Scones Colleen Davis
2 c flour ½ c sugar 1 T baking powder ½ t salt ¾ c hard margarine or butter 2/3 c whipping cream or light cream ½ c chopped strawberries Heat oven to 400 F. In a bowl combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Add strawberries and mix lightly with a fork. Add cream and hand mix until moistened. Knead dough by hand. Divide dough into 12 portions and place on parchment lined cookie sheet about 1 inch apart. Bake 10 – 14 minutes until lightly browned on the bottom. Makes 12.
Cookies, Desserts Angel Food Cookies
Kay Norris 1 cup margarine ½ cup brown sugar ½ cup white sugar
Page 5 1 egg 1 tsp vanilla 2 cups flour 1 tsp baking soda 1 tsp cream of tartar 1 cup fine coconut Cream all together. Roll in balls and dip in sugar. Bake at 350° for 8 to 10 minutes.
Barney Google Square Marjorie Davidson
1 cup flour ½ cup butter 1 tsp baking powder 1 egg + 1 tbsp milk, beaten together apricot jam ¾ cup white sugar butter the size of an egg 2 cups unsweetened coconut 1 egg 1 tsp vanilla Mix first 4 ingredients together as pastry. Roll out to fit 9 x 9 pan. Spread with apricot jam. Combine remaining ingredients. Mix well and spread over apricot jam. Bake at 350° for half an hour, or until golden brown. This is a traditional Davidson recipe brought from Ireland when they emigrated in 1920.
Cherry Cream Pie
Loretta Lewandoski Crust: 3 ¾ cups fine graham crumbs 1 cup melted margarine ¾ cup sugar Press into a 9 x 13 pan. Do not have to bake – can chill. Filling: 2 cups cold milk 2 cups sour cream ½ tsp Almond extract 2 pkg vanilla instant pudding (4 serving size) 2 cans cherry pie filling (or make your own pie filling) Combine milk, sour cream and almond extract in bowl. Add pudding mix, beat slowly with beaters until well blended. Pour onto graham crumb base. Chill 2 hours. Spoon on cherry pie filling.
Maple and Peaches
Roch Fortin Local freestone peaches, halved & pitted Maple Roch maple syrup Grill peaches 4 minutes upside down on barbecue. Turn peaches; put 1 tbsp maple syrup in cavity and grill another 2 minutes. Serve with ice cream.
BARON OF BEEF EVERY FRIDAY - 5 PM TO 7 PM $ 8 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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Summerland's 2014 Community Cookbook
Cookies
Chelsea and Alyssa Robinson 3/4 cup butter 1 egg 11/4 cups brown sugar 1/4 cup orange juice 1 tsp. vanilla pinch of salt 1 cup whole grain pastry flour 1/4 tsp. baking soda Add 3 cups rolled oats Add 1 cup chocolate chips Preheat oven to 350°. Use about 1 tbsp. batter for each cookie and flatten. Bake for 10 to 12 min. If you like them chewy, do not bake as long; crispy, bake a little longer. We usually double the recipe so it makes lots of cookies.
Feathery Fudge Cake
Midori (Matsu) Kozuki 2/3 c. butter or margarine 13/4 c. sugar 2 eggs 1 tsp vanilla 2 oz square chocolate 21/2 c flour 11/4 tsp baking soda
1/2 tsp salt 11/4 c ice water Cream together the first 4 ingredients. Melt the chocolate and blend into the creamed mixture. Sift the dry ingredients. Add to creamed mixture alternately with the ice water. Bake in a wax paper lined 9 x 9 cake pan at 350° for 45-50 minutes. Cool and ice with butter icing. Note: This is a recipe of Ms Kozuki’s late mother, Mary (Uzawa) Matsu. Mrs. Matsu was born and lived her whole life in Summerland. The Feathery Fudge Cake received a blue ribbon at the Summerland Fall Fair close to 40 years ago.
Pecan Pie Mini Muffins
Bake in 350° oven for 20-25 minutes or until muffins test done. Remove immediately to cool on wire racks. Makes 2 1/2 dozen.
Rhubarb Cake
Loretta Lewandoski 2 cups flour 1/2 cup butter 1/4 tsp. salt 1 tsp baking powder 1 egg (beaten)
Mix above ingredients with a fork. Save 1 cup for the top of cake. Press remaining into a greased 9 x 13 pan. Filling 11/2 cup sugar 1/2 cup flour 2 eggs beaten 4 cups rhubarb diced 1/2 cup melted butter
Joyce Leng 1 cup packed brown sugar 1/2 cup flour 1 cup chopped pecans 2/3 cup melted butter (no substitutes) 3 eggs, beaten
In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture. Fill greased and floured (or paper lined) miniature muffin cups 2/3 full.
Mix in order. Pour into pan. Cover with 1 cup saved crumbs. Sprinkle with cinnamon and sugar. Bake at 350° for 40-50 minutes. Good with a bit of cream or ice cream on top.
A Recipe to....
keep your pet
HeALtHy
Now Open!
9909 Main St. 250 494-8203 drewskitchen.ca
Open for breakfast & lunch Monday - Saturday. We also cater private dinners for 20 or more people. Locally sourced ingredients, homemade sausages & meat pies, sockeye salmon benedict & specialty breakfast skillets.
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
Summerland's 2014 Community Cookbook
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Apple Cake
Ingrid Wuensche 5 eggs 2 cups sugar 2 tsp. vanilla 4 tsp. baking powder pinch of salt 1 cup vegetable oil 6 tbsp. water 2 cups flour 4-5 apples brown sugar cinnamon Beat eggs and sugar. Add oil, water and vanilla. Add baking powder, flour and salt. Pour half into a 9 by 13 inch greased pan. Peel, core and slice apples, then flour. Place in layers on cake batter. Sprinkle with brown sugar and cinnamon. Cover with remaining batter, sprinkle with brown sugar and cinnamon. Bake at 350 for 45 minutes. Ingrid Wuensche is the president of the Summerland Food Bank.
Scottish Fancies Arlene Milne
1 egg 1/2 cup sugar 1/3 tsp salt 1 cup coconut 2/3 cup instant oats 1 tbsp melted butter 1/4 tsp vanilla Beat egg, add sugar and salt. Beat well. Add remaining ingredients. Mix well. Drop by teaspoons onto buttered cookie sheet. Bake at 350째 for 10-15 minutes. Makes 2 dozen.
Sour Cream Pie
Arlene Milne 1 baked pie shell 1 cup raisins (soaked) 1 cup white sugar 1 cup sour cream 2 eggs, separated 3/4 tsp cinnamon pinch of salt Set aside egg whites for meringue. Heat remaining ingredients to boiling point. Add 1 tsp soda (this foams up). Pour into baked pie shell. Cover with meringue. Bake at 375째 until golden brown.
An old favourite!
Texas Brownies
Daisy Houndle Faith Rebekah Lodge 2 cups flour 2 scant cups sugar 1/2 cup butter or margarine 1/2 cup shortening 1 cup strong coffee 1/4 cup unsweetened cocoa 1/2 cup buttermilk 2 eggs 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla Frosting: 1/2 cup butter or margarine 2 tbsp cocoa 1/4 cup milk 3 1/2 cup icing sugar 1 tsp vanilla In a large bowl, combine flour and sugar. Combine butter, shortening, coffee and cocoa in heavy saucepan. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into well greased 17 x 11 inch jelly
roll pan. Bake at 400 for 15 to 20 minutes. Make sure pan is level in the oven or cake will come out thin at one end and thick at the other. Frosting: Combine the butter, cocoa and milk in saucepan. Heat to boiling, stirring. Mix in the icing sugar & vanilla until smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into bars. These cut and come out of the pan beautifully.
Granola Bars
Judy Tolhurst Base: Pour 1/3 cup melted butter or margarine over 2 1/2 cups oats. Mix well. Add 1/2 cup brown sugar, 1/4 cup corn syrup, 1/2 tsp salt and 1 1/2 tsp vanilla. Mix together well and press into 9 x 13 pan. Bake at 350 F for 15 minutes. Topping: Beat 2 eggs and 1 cup brown sugar. Stir in 2 tbsp flour, 1 tsp baking powder, 1/2 tsp salt and 1/2 cup each of your choice of fruits, nuts, chocolate chips etc. Spread topping over base and bake for 25 minutes.
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Summerland's 2014 Community Cookbook
Mini Scottish Cheddar Oat Cakes with Blue Cheese Mousse 8 heaping tablespoons porridge oats (the flaky kind) 8 heaping tablespoons medium oatmeal (the kind True Grain sells) 2 handfuls of grated aged cheddar (Be sure to choose a strong cheddar because the mild ones won‘t sustain the same depth of flavour) 1/3 cup melted butter Mix everything together and add a few tablespoons of hot water to make it all sticky. Now the fun bit: no rolling pins allowed! Instead, with floury hands, press out the mix onto a board with the heels of your palms until its well spread out. I used an old film canister to cut out the wee rounds, after which I transferred my little pretties to a lightly buttered baking tray. Bake at 325°F for about 15 minutes or until golden brown.
Sophia Jackson Blue Cheese Mousse Mix 1/3 pound blue cheese with 1/4 pound cream cheese, and a bit of salt and pepper. Whip up 1/3 cup whipping cream until it forms stiff peaks, then fold it into the cheese mixture. Pipe onto your oat cakes or just dip the oat cakes directly into the mousse. Pair with Bartier Brothers The Goal 2011. Sophia Jackson is a member of Summerland Bakers. Members gather, show off our creations, tell our tales of success or disaster, and take home copious leftovers in large Tupperware. There is usually a theme. For example, the Oct. 14 will be all about cheesecake. In December we’re planning “literary inspired bakes” for our meetup at the library. More information is available at summerlandbakers.wordpress.com or by emailing Sophia at pleasebringcake@ gmail.com.
Main courses
Banana French Toast Bake
Joyce Leng 6 whole wheat hamburger buns 1 - 8 oz pkg cream cheese 5 medium bananas, sliced 6 eggs 4 cups milk 1/4 cup sugar 1/4 cup maple syrup 1/2 tsp ground cinnamon Cut buns into 1” cubes, place half into 9 x 13 dish coated with cooking spray. cut cream cheese into 3/4” cubes and place over buns. Top with bananas and remaining bun cubes. In large bowl beat eggs. Add milk, sugar, syrup and cinnamon, mix well. Pour over bun mixture. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 25-30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before serving. Serves 8.
Barbecued or Broiled Halibut Steaks Holly Findlay
2 halibut steaks 1/3 c. cooking oil 1/3 c. dry white wine 1 tbsp. lemon juice 1 clove garlic, finely minced 1 tbsp. chopped fresh basil (1 tsp/5 ml. dried) 1 tsp. grated lemon rind Place halibut steaks in shallow glass dish. Combine oil, wine, lemon juice, garlic, basil, and lemon rind. Pour over fish, cover and refrigerate 2 hours. Preheat barbecue or broiler. Remove fish from marinade. Cook the halibut steaks 4 inches from heat for 5-10 min. on each side, brushing them 2 or 3 times with marinade.
Barbecue Pork Ribs
Jo Freed Pork ribs 1 bottle barbecue sauce 1 cup orange juice Mix together barbecue sauce and orange juice. Lay ribs in a baking dish and pour sauce
mixture over the top. The ribs should be nearly submerged. Cover pan with foil and cook for 2 - 3 hours in 250° oven. Optional: Very carefully (ribs will be falling apart) transfer to barbecue and grill for a few minutes, brushing with sauce.
Brunch Pizza
Joyce Leng 1 lb bulk pork sausage 1 tube (8 oz) refrigerated crescent rolls 1 cup frozen shredded hash browns 1 cup (4 oz) shredded cheddar cheese 5 eggs 1/4 cup milk 1/2 tsp salt 1/4 tsp pepper 2 tbsp grated parmesan cheese Cook and crumble sausage; drain and set aside. Separate crescent rolls into 8 triangles and place on ungreased 12-inch round pizza pan with points toward the centre. Press over the bottom and up the sides to form a crust; seal perforations. Spoon sausage over crust, sprinkle with hash browns and cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Sprinkle with parmesan. Bake at 375° for 25-30 minutes until crust is golden. Serves 6-8.
Summerland's 2014 Community Cookbook
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Recipe winner
Onion and Cheese Buns Loretta Lewandoski
2½ cups flour 5 tsp. baking powder 1 tsp salt ½ cup butter (save some to melt to brush on pastry) 1 cup milk 1 cup onions diced 1 cup shredded cheddar cheese (or a mix of cheeses) curry powder for top of pastry Mix flour, baking powder and salt. Cut in butter and add milk. Mix with a fork. Roll out the pastry rectangle shape. Brush with melted butter. Sprinkle pastry with onions and cheese. Roll like a jelly roll and cut the pastry about ½-inch rounds. Put the buns into greased muffin tins. Sprinkle curry on top. Bake at 350 for 15 min.
Chilupas
Loretta Lewandoski 1 doz flour tortillas 4 chicken breasts baked, skinned and diced (reserve liquid) 1 4 oz can diced chillies (optional) 1 2 oz can chopped or sliced black olives 6-8 green onions sliced, tops and all for filling and garnish 1 lb Jack cheese shredded for filling and topping 10 - 12 sprigs fresh parsley, chopped for filling and sauce 2 cans cream of chicken soup ½ pint sour cream Reserved liquid from baking the chicken ½ cup milk Bake chicken breasts at 325° wrapped in two layers of foil for 1 – 1 ½ hours. Cool until easy to handle, reserve any liquid for sauce. Combine chicken, chillies (optional), olives, about ½ of the green onions, about ½ of the parsley, ¾ of the jack cheese in a bowl. Fill each tortilla and roll like a burrito. Use all of the mixture. Place seam side down in 9 x 13 baking pan, preferably one that you can also serve from when at the table.
Combine chicken soup, sour cream, liquid from chicken, milk and the rest of the parsley. Pour over tortillas, sprinkle tortillas with rest of the shredded cheese. Bake at 350° for 45 minutes to 1 hour. Sprinkle remaining green onions over tortillas and serve. Can be made ahead or the night before and baked when you want it. Crab meat can be substituted for the chicken – 1 pound well picked over or 3 cans. This recipe can be halved. Serves 8.
Farmers Meat Loaf
Arlene Milne ½ cup dry bread crumbs 1 cup milk 2 lbs ground beef 2 eggs slightly beaten 1/4 cup grated onion 1 tsp salt 1/4 tsp pepper ½ tsp sage Sauce: 3 tbsp brown sugar 4 tbsp ketchup 1/4 tsp nutmeg 1 tsp dry mustard Soak bread crumbs in milk. Add remaining ingredients. Pack into greased 9 x 5 loaf
pan. Combine sauce ingredients. Spread over top. Bake at 350° for 1 1/4 hours. Serves 6-8.
Peach and Sausage Breakfast Squares
Joyce Leng 1 can (151/4 oz) sliced peaches 1/4 cup sugar 1 tbsp cornstarch ¾ cup maple syrup 1 tbsp butter 2 cups pancake mix 1 egg beaten 2 tbsp canola oil 1 pkg brown & serve sausages (halved lengthwise) Drain peaches reserving juice; set aside. In small pan combine sugar and cornstarch; stir in ½ cup reserved peach juice until smooth. Bring to a boil. Cook and stir 1 to 2 minutes until thickened. Stir in syrup and butter; set aside and keep warm. Combine remaining juice with water to make 1 cup. In small bowl combine pancake mix, egg, oil and juice mixture. Pour into greased 9 x 13 pan. Arrange sausages and peaches over the top. Bake uncovered at 350° for 30-40 minutes until toothpick comes out clean. Cut into squares and serve warm with maple syrup. Serves 6.
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Summerland's 2014 Community Cookbook
Pineapple Pie
Mrs. Angove 1 baked pie crust 1 cup grated pineapple 1 cup water 1/2 cup sugar 2 tbsp cornstarch, dissolved in a little water egg whites or whipping cream Mix pineapple, water and sugar in a saucepan; let come to a boil. Add dissolved cornstarch; boil until thick. Pour into baked pie crust. When cool, top with well beaten egg whites or whipped cream.
Photos courtesy of the Summerland Museum
Dorothy Britton and Rita Hermiston test some of the recipes at the Research Station kitchen in the 1960s. Bake in hot oven 8 minutes. Potato Nests Mrs. S. J. Conway The recipes on this page were taken from 2 egg whites the booklet Selected Recipes for Home Cook2 cups mashed potatoes, seasoned with ing, Compiled and Arranged by The Home salt, pepper and butter Comfort Club, Summerland, BC, 1918. Submit2 tbsp cream ted by the Summerland Museum eggs parsley Beat egg whites to a stiff froth and mix with seasoned mashed potatoes. Add cream. Form potato mixture into balls and flatten, hollowing out the centres with a spoon. Break an egg into the centre of each potato nest and place in a hot oven until the eggs are set and the potatoes nicely browned. Garnish with parsley.
Emergency Biscuits
An unidentified cook prepares a meal at the Scout Camp in the 1920s.
Mrs. R.E. White 2 cups flour 2 tbsp butter 4 tsp baking powder 1 cup milk Drop by spoonful 1/2 inch apart on buttered pan. Brush with milk.
Kitchens in Summerland have changes significantly since the days of the wood-fired stove in the Dunsdon cabin in 1895.
Summerland's 2014 Community Cookbook
Maple and Steak Roch Fortin
Steak Spicy garlic, crushed black pepper 6-7 tsp Maple Roch maple syrup Combine garlic, pepper and maple syrup in a Ziploc bag. Add meat and massage in marinade. Marinate for 1 hour. Grill steak on barbecue.
Spinach Pie
Colleen Davis 3 eggs 6 T flour 500 g cottage cheese ½ c finely diced onion 10 oz. (284 g) bag of fresh spinach 1 ½ c grated cheese cheddar or swiss Mix eggs and flour together well. Add cottage cheese, cheese, onion. Fold in spinach. Place in lightly greased 10 inch pie plate. Bake at 350 F for 20 – 30 minutes. Let sit for 10 minutes before serving. Good with salsa on the side. Note: I cut back on the spinach.
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Stewy’s Double Stuffed Potatoes
Toni Nigg large russet potatoes cheddar cheese sour cream milk butter green onions bacon (1 pound) salt and pepper Preheat oven to 350°F (175°C). Bake potatoes for 1 hour (if in a hurry, microwave potatoes). Cook bacon; drain, crumble and set aside. When potatoes are done, allow to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, cheese, green onions, salt and pepper. Mix with a hand mixer until well blended and creamy. Mix in bacon and spoon the mixture into the potato skins. Bake for another 15 minutes. Enjoy!
A Recipe for a Successful Business INGREDIENTS: · Fresh Marketing Strategy · Advertising ingredients · Well Seasoned Staff · A Dose of Creativity · Add a Sprinkle of Fun Blend Well. Serve to your customers weekly
Stuffed Spaghetti Squash
Sharon Stone 1 spaghetti squash 2 tsp olive oil ½ cup diced onion and red pepper 1 garlic clove 8 oz ground veal or any meat 1 cup canned whole tomatoes, chopped 1/4 tsp oregano Dash salt and pepper 2 oz shredded mozzarella or cheddar cheese 1 tbsp chopped Italian parsley Preheat oven to 400 F. Using fork, pierce squash. Place on cookie sheet and bake for 45 minutes. Let cool and reduce temperature to 350 F. Cut squash lengthwise in half. Scoop out pulp, reserve shells, set both aside. Cook onion and red pepper and garlic. Stir in meat, tomatoes and seasonings and reserved pulp and cook, stirring until liquid is absorbed. Divide mixture into shells. Place shells on baking sheet and bake for 20 minutes. Sprinkle cheese on, broil till melted and sprinkle with parsley. Enjoy. Makes 2 servings.
The Gang at the Ol’
COUNTRY CAFE Welcomes Y’all Home! Come up to the Country Cafe and enjoy Summerland’s down home style good cooking!
Jo Freed
Nan Cogbill
Pat Lindsay
Always in Season!
13228 KELLY AVE. SUMMERLAND
(250)494-8411
Page 12
Summerland's 2014 Community Cookbook
SaladS and SoupS Tomato and Lentil Soup
Summerland Food Bank and Resource Centre 1 cup lentils 1 medium onion chopped 2 garlic cloves finely chopped 1/2 cup uncooked rice (white or brown) 1 can (398 ml) tomato sauce 2 1/2 cups or 1 can (796ml) diced tomatoes 4-5 cups water salt or soy sauce to taste 1 tsp seasoning (try basil or Italian) Combine in a large cooking pot and bring to a boil. Cover and simmer for about 50 minutes or until lentils are tender. If you like it spicy, try adding a few shakes of cayenne pepper.
Cucumber Salad
Midori (Matsu) Kozuki 1/2 c. salad shrimp or 1 can crab, separate pieces 2 cucumbers
1 tbsp salt 2 tbsp seasoned rice vinegar 1 tbsp sugar 2 tbsp white vinegar Peel cucumbers (leave some green strips) and scrape out seeds. Slice very thin. Sprinkle salt over and set aside for a couple of hours. Drain and rinse quickly to free the salt. Squeeze out excess water. Add the shrimp or crab. Combine the vinegars and sugar, stir until sugar is dissolved. Pour over cucumbers and shrimp. Allow to set in this dressing for an hour before serving. Grated lemon can be sprinkled on top. Makes 4 servings.
Broccoli Buffet Salad
Olive Hunter Faith Rebekah Lodge 3 cup broccoli flowerets 1/2 cup chopped red onions 1/4 cup sunflower seeds 1/2 cup raisins 1/2 cup feta cheese, crumbled
Open Daily at 8am Breakfast • Lunch • Dinner Serving the Summerland community for more than 23 years. www.santorinisrestaurant.com Hours: Sunday to Wednesday 8:00am to 3:00pm Thursday, Friday, Saturday 8:00am to 8:00pm
Join us for our BREAKFAST BUFFET Sundays at 8am 13229 HENRY AVENUE 250.494.7811
Dressing: 1/2 cup low fat yogurt 1/2 cup light mayo 2 tbsp sugar 1 tbsp lemon juice Combine all of the “non-dressing” ingredients. Mix yogurt, mayo, sugar, and lemon juice. Pour over salad and toss to mix. Season with salt and pepper to taste. Cover and refrigerate for 2 hours or up to 2 days. *Add cooked crumbled bacon as a tasty option.
Corn Salad
D.A. Cole Faith Rebekah Lodge 2 cans corn, drained 1 cup cheddar cheese, grated 1/2 large red onion, diced 1/4 red or orange pepper, diced 1 cup mayonnaise Mix all together and refrigerate. Just before serving add 7 3/4 oz. bag of Chili-Cheese Frito Chips. Crunch in the bag before adding.
FRENCH & BELGIAN COUVERTURE CHOCOLATE
HANDMADE & ETHICALLY SOURCED
• Truffles & Pralines • Custom chocolates with your logo, message or picture. • Completely edible chocolate stiletto’s in 3 sizes. • Bars, chocolate covered goodies, lollies, and fountains available for rent.
250-462-1576 NOW AT B-9910 Main St. www.mychocolatecrush.com www.mychocolatecrush.
Summerland's 2014 Community Cookbook
Doukhobor Borscht Betty Cansdale
3 qt water 5 medium potatoes 3/4 c butter 1/2 c carrots, grated 1 small beet 1 c onions, chopped 2 tbsp fresh dill, chopped 1 cup potatoes, diced 6 c shredded cabbage 1 tbsp salt 1 c whipping cream 1/2 c chopped carrots 4 c canned tomatoes 3/4 c green pepper 3/4 c green onions 1/4 c chopped celery In a frying pan, pour 4 cups of canned tomatoes and mash. Add 1 tbsp butter and 1/4 cup of onions and simmer till thick. Place 1/4 cup butter, 3/4 cup shopped onions 1/2 cup finely grated carrots and 1/4 c chopped green pepper into a frying pan and sauté until transparent. Do not brown. In a separate frying pan, place 3 cups of shredded cabbage and 1/4 cup of butter and sauté until tender. Do not brown. Boil 3 quarts of water in a pot.
Page 13 Add 1 tbsp salt, 1/2 c chopped carrots, 4 medium potatoes halved, 1 beet, 1/4 cup chopped celery, and add 1/2 of the simmered tomatoes. Continue to boil in pot until potatoes are tender. Remove potatoes and mash with 1 tbsp butter, 1/2 c cream, 1/4 c green pepper, 14 c green onions, and 1 tbsp dill. Set aside. Add to the pot of soup 1 c diced potatoes, 3 c shredded cabbage and 1/2 c cream and bring to a boil. Add the mashed potatoes and bring to a boil. Remove pot from heat and add remainder of simmered tomatoes, fried vegetables, 1/2 c green onions, 1/4 c green pepper and 1 tbsp dill. Discard the whole beet. Season to taste with black pepper. Let sit for a few minutes before serving to allow flavours to mix.
Quick Last-Minute Fruit Salad
Kay Norris 1 pkg small marshmallows 1 small can orange sections, drained 1 14 oz can pineapple chunks with juice 1 small carton sour cream Mix together and chill.
Quinoa, Cheddar and Apple Salad
Chantelle G. Meriam A nicely satisfying light lunch, or side dish for soup. 1 1/2 cups sodium-reduced vegetable broth 1 cup quinoa 1 tbsp. olive oil 2 tbsp. white balsamic vinegar 1 tbsp. Dijon mustard 4 oz aged, medium or mild Cheddar Cheese, diced small 1 apple with skin, diced small, drizzled with a little lemon juice 2 stalks celery, diced small 1/4 cup chives, chopped on the diagonal 1/3 dup roast almonds, coarsely chopped salt and pepper to taste Rinse quinoa in cold water. Drain. In a medium-size saucepan, add broth, stir in quinoa, cover and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Transfer quinoa into a bowl to cool. Add oil, vinegar and mustard, season to taste and mix well with quinoa. Add the Cheddar, apple, celery, and chives and mix well. Sprinkle with the chopped almonds and enjoy. Makes 4 servings.
Extra copies available at the
13226 North Victoria Rd.
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Summerland's 2014 Community Cookbook
Preserves Okanagan Fruit Conserve
Arlene Milne 1 lemon, juice and rind (grated) 1 orange, juice and grated rind 8 pears, peeled, cored and diced 8 peaches, peeled, cored and diced granulated sugar 12 maraschino cherries Combine all fruits (except cherries), stir and measure. For each cup of fruit, add 1/2 cup sugar in a large saucepan. Bring to rapid boil, reduce heat and simmer until thick. Add cherries. Let stand 5 min., stirring occasionally. Pour into jars and seal. Makes 7 pints.
Sweet Mustard Sauce
Gail Joncas 2 tbsp. flour 1 tbsp. dry mustard 1/2 cup white sugar 1 tsp. salt 1/2 cup white vinegar 1/2 cup water
2 eggs 2 tsp. butter or margarine Mix dry ingredients. Add eggs, vinegar and water. Bring to boil and cook on medium heat until thick. Add butter and stir. Cool in refrigerator. Delicious with ham, hot or cold, mix with tuna, serve on hot dogs, hamburgers or sandwiches.
Peach Salsa John Arendt
6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg) 1 1/4 cups chopped red onion 4 jalapeo peppers 1 red pepper, chopped 1/2 cup loosely packed finely chopped fresh cilantro or coriander 1/2 cup white vinegar 2 tbsp liquid honey 1 clove garlic, finely chopped 1 1/2 tsp ground cumin 1/2 tsp cayenne pepper Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes. Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness. Centre Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Wipe jars, label and store jars in a cool, dark place.
Over 150 Years of Family History in Every Bottle. After 2 1/2 years, Len at Summerland Sweets and his fantastic crew, in partnership with MapleRoch has officially received our certification and registration number as a designated Maple Syrup Processing facility - the only one west of Ontario. To celebrate this occasion, call or check MapleRoch.com to have your pantry supplied with delicious maple syrup at a special price for local residents. AVAILABLE AT:
TRUE GRAIN BREAD • drew’s kitchen • summerland IGA • summerland sweets • chamber info centre • The beanery cafe dirty laundry vineyard • Granny’s fruit stand • Little acre fruit stand • CoCo’s Gown Lounge
THANK YOU Summerlanders and retail partners for your great support - Roch Fortin (250) 462-0570 Mapleroch.com
For delicious recipe and information about health benefits, check purecanadamaple.com
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Grandma Stone’s Soft Ginger Cookies
Sharon Stone 41/2 cups all-purpose flour 4 tsp ground ginger 2 tsp baking soda 11/2 tsp ground cinnamon 1 tsp ground cloves 1/4 tsp sea salt 11/2 cups Crisco shortening (leave it out on the counter the night before so it is not too hard) 2 ups white sugar 2 eggs 1/2 cup molasses 3/4 cup white sugar (used to roll balls in before baking) Preheat oven to 350. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt and set aside. In a large bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups of white sugar and beat until combined. Add eggs and molasses and beat until combined. Add in as much of the flour mixture you have set aside as you can and beat it with the mixer. Add the balance of the flour and finish it off with the bread dough attachment for the mixer (if you have one) or by hand. For small ginger cookies (recipe makes about 120 cookies) Shape the dough into 1-inch balls. Roll balls in the 3/4 cup of sugar. Place 11/2 inches apart on an ungreased cookie sheet. (I like to use parchment paper.) Bake 8 to 9 minutes or until the tops are puffed and starting to crack. Don’t overbake if you want them soft. Every oven is different so cook a small amount first to see how many minutes it takes to make them the way you like them. They actually keep cooking a bit after you take them out of the oven so you have to allow for that too.
True Grain Bread
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Summerland's 2014 Community Cookbook
Proudly connecting the Farmer to the Miller to the Baker to the Community
BC grown organic grain
Freshly stone milled
Expertly handcrafted
10108 Main St, Summerland (250) 494-4244 truegrain.ca Fall Hours: Mon - Sat, 8am - 5pm
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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!
W Wi
is proud to support our local Okanagan growers for guaranteed quality and freshness.
2013 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 38 years.
STONEHOUSE RESTAURANT
Summerland’s Landmark "Celebrating 17 years!"
What do you make best for Dinner? Reservations at Zias!
~ a romantic candlelit table for two ~ an extensive selection of Okanagan Wines ~ friendly service ~ tantalizing creations
14015 Rosedale Avenue, Summerland
(250)494-1105 www.ziasstonehouse.com