vol5issue49_Recipes

COMMUNITY CHRISTMAS

Recipes

A special supplement to the

N E W S PA P E R

RADIUM HOT SPRINGS ESSO 7

2 • The Columbia Valley Pioneer – Holiday Recipes

December 5, 2008

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2 cups seedless raisins 1 cup currants 1 1/2 cups separated, seeded raisins 1 1/2 cups drained red maraschino or candied cherries (or a mixture of red and green candied cherries) • 1 cup almonds • 1 cup cut-up pitted dates • 1 1/2 cups lightly-packed, slivered or finelychopped mixed candied peels and citron • 1/2 cup cut-up candied pineapple or other candied fruit • 1 tbsp. finely-chopped candied ginger • 3 cups once-sifted pastry flour, or 2 2/3 cups once-sifted all-purpose flour • 1 1/2 cups baking powder • 3/4 tsp. salt • 1 1/2 tsp. ground cinnamon • 1/2 tsp. grated nutmeg • 1/2 tsp. ground ginger • 1/4 tsp. ground mace • 1/4 tsp. ground cloves • 16 tbsp. butter • 1 1/4 cups lightlypacked brown sugar • 6 eggs • 1/4 cup molasses • 1/3 cup cold strong coffee

Let Us Do The Dishes!

By Alice Hickson Ede, Invermere

the holiday season?

Take advantage of our great menu and sumptuous weekly buffets.

(250) 342-6866 THE PIONEER – your recipe for enjoyable reading!

Our family tradition began in 1952 and I made 12 fruitcakes in October. We gave a cake to each of our parents, sisters and brothers, and later in life to our six married children. Over the years, all seven grandchildren have helped me by stirring the cake batter.

My youngest brother, Signalman Vern Hickson, was in the armed forces, so his cake was mailed to several different countries during his army career.

In 1959 he was stationed in Kingston, Calgary and Edmonton. In 1962 he was sent to Leopoldville (now Kinshasa), then to Elizabethville (now Kisangani) in the Congo.

It cost $16.30 for postage to a place called Co-

Wash and dry the seedless raisins and currants.

Wash and dry the seeded raisins and cut into halves.

Cut cherries into halves. Blanch the almonds and cut into halves. Prepare the dates, peels and citron, candied pineapple or other fruits, and ginger.

Line a deep eight-inch square cake pan with three layers of heavy paper; grease top layer with butter. Preheat oven to 300F (slow).

Mix and sift twice, then sift into a large bowl, the flour, baking powder, salt, cinnamon, nutmeg, ginger, mace and cloves; add prepared fruit and nuts, a few at a time, mixing until fruits are separated and coated with flour.

Cream butter; gradually blend in sugar. Add unbeaten eggs one at a time, beating well after each addition.

Turn into prepared pan; spread evenly.

Bake in preheated oven 2 3/4 to 3 hours.

Let cake stand in its pan on a cake cooler until cold. Store in a crock, or wrap in waxed paper and store in a tin. A few days before cake is to be cut, top with almond paste.

Just before cutting, cake may be decorated as desired.

Submitted

by Alice Hickson Ede, Invermere

quahatville. I was able to buy the ingredients for three cakes and it didn’t cost as much as the $16.30 postage. However, I knew that he would appreciate it.

It took three months and he ate his Christmas cake in February. He shared the fruitcake with six other army buddies. Corporal Vern told me in one letter that the cake lasted about five minutes!

He was then transferred to Fort Henry headquarters in Soist, North Germnay for three years.

We paid the postage on the cake as far as Ottawa, and then it was placed on a large cargo plane to Germany, in time for Christmas Day. Now I deliver the precious parcel to my brother and his wife in Creston, since these days he is sticking close to home.

Holiday Recipes – The Columbia Valley Pioneer • 3

December 5, 2008

Caesar Salad Devilled Eggs

Antipasto • • • • • • • • • • • •

2 lb. cucumber, for pickling 2 lb. pickling onions 3 lb. cauliflower 3 lb. mushrooms 2 lb. green beans 2 lb. green peppers 1 (16 oz.) can black olives 1 (11 oz.) bottle ketchup 1 (13 oz.) tin anchovies 3/4 cup vinegar 3/4 cup olive oil 2 (8 oz.) tins of tuna fish

Boil cauliflower three minutes. Drain, peel onions, cut cucumbers in small slices, boil beans until tender. Cool all vegetables. Fry sliced mushrooms in the oil, add ketchup, cut up peppers, simmer 10 to 15 minutes. Add vinegar, cook 10 minutes longer. Add all the other vegetables, chopped olives and fish (break these up before adding to cooking mixture). Simmer for 12 minutes. Pressure cook for five minutes at 10 pounds. This recipe makes approximately 16 pints.

Submitted by Kathy Bjorkman from the cookbook created in 1987 by the staff and students at Martin Morigeau School, Canal Flats.

Cranberry Cookie Kisses (a light and tasty treat) • • • • •

3 large egg whites, at room temperature 1/4 tsp. cream of tartar 3/4 cup sugar 1/4 cup canned cranberry sauce, whole berry 1/3 cup dried cranberries, about 80 cranberries

Preheat oven to 200ºF. Coat two large sheet pans with cooking spray or cover with parchment paper.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food colouring at this point, if desired) while beating for one minute. Drop batter by teaspoons onto prepared sheet pans; press one cranberry into the top of each cookie.

Bake for two hours. Cool completely before removing from pans. Store in airtight containers. Yield: about four cookies per serving. Servings: 20. Weight Watchers Points: 1 point per four cookies.

Submitted by Debbie Fry, Weight Watchers

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1 dozen eggs, hard boiled 2 tbsp. Romaine lettuce leaf, very finely chopped 2 tbsp. crisp bacon, finely chopped Creamy caesar salad dressing.

1 tsp. Dijon prepared mustard Salt and pepper Paprika Parsley to garnish

Cut eggs lengthwise and remove egg yolks to a mixing bowl. Mix in lettuce, bacon bits, salad dressing, Dijon mustard and salt and pepper to taste. Use enough salad dressing to attain mixture consistency you prefer (dry or moist).

Refill egg whites using a melon baller, spoon, or place all ingredients into a ziplock bag, zip shut, cut off corner and squeeze mixture into egg whites. Sprinkle with paprika, garnish with parsley (if desired) and enjoy.

Submitted by Nelda Harker, Fairmont and District Lions Club

Christmas Morning Breakfast Wraps • • • • • • • •

Bacon Tomatoes Peppers Onions Mushrooms Cheese Eggs Wraps

The day before Christmas, cook bacon and cut in bite-sized pieces.

Dice tomatoes, peppers, onion and mushrooms and put them in separate containers. Shred cheddar cheese (or cheese of your choice). Put all the containers into the fridge.

On Christmas Day at breakfast time, scramble the eggs. Warm or toast wraps in Teflon frying pan. Fill the wraps with the desired amount of each ingredient.

Call in the hungry people and enjoy!

Submitted by Sylvia Walker, Royal Canadian Legion Ladies’ Auxiliary

4 • The Columbia Valley Pioneer – Holiday Recipes

Cranberry Scones • • • • • • • • • • • •

3/4 cup buttermilk or plain yoghurt (flavoured works, too) 1 egg 2 3/4 cups flour 4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup butter or margarine, room temperature 1 cup coarsely chopped cranberries, fresh or frozen 1/2 cup sugar Rind of one orange, finely grated 1 tbsp. butter, melted 1/4 cup icing sugar

Preheat oven to 375ºF. Beat buttermilk/yoghurt and egg in a small bowl and set aside. In a large bowl, add flour, baking powder, baking soda and salt and mix well. Cut in butter until mixture looks like small peas. Mix in cranberries, sugar and orange rind. Add the buttermilk mixture and stir until soft dough forms. Use your hands to form the dough into a large ball and place on floured surface. Pat out to one-inch thickness and cut into four-inch rounds, place on ungreased cookie sheets and bake for 15 to 20 minutes. While still warm, brush with melted butter and sprinkle with icing sugar. Makes eight large scones.

December 5, 2008

Cream Cheese Finger Cookies • 1 cup butter • 4 oz. cream cheese, softened • 1 tsp. vanilla extract • 1 3/4 cup flour • 1 tbsp. sugar • Dash of salt • 1 cup finely chopped pecans • Icing sugar In a mixing bowl, cream the butter and the cream cheese.

Beat in vanilla. Combine flour, sugar and salt. Gradually add to creamed mixture.

Stir in pecans (dough will be crumbly). Shape tablespoonfuls into two-inch logs, place two inches apart on baking sheet.

Bake at 350ºF for 15 minutes or until lightly browned. Roll warm cookies in icing sugar. Cool on wire racks. Makes two dozen.

Submitted by Mary Houlgate, also known as the “Chef On The Run.”

Submitted by Kim Collens, Royal LePage Rockies West

Lentil Soup Many Scottish recipes are of French origin, because King James the First had a French cook. During the time of Mary, Queen of Scots, so much money was spent on foreign sweetmeats that Parliament passed a law forbidding all but the rich to have anything on their table that was not made in Scotland. So the Scots had to get creative with barley, lentils, peas and root vegetables. This Lentil Soup serves four to six, but can be doubled up and freezes well.

• • • • • • • •

Homemade chicken stock or one store-bought carton 6 oz. lentils 1 cup diced carrots 1 cup diced onion 1 small diced turnip/rutabaga 1 stalk celery chopped Salt and pepper Chopped parsley

Boil stock, wash lentils, and add to stock.

Add diced carrots, onion, turnip and celery.

Season to taste and simmer for two hours. Mash with potato masher, serve and decorate with chopped parsley.

Submitted by Elizabeth Klein, Owner, Te Papa Nui Antiques

Mexican Raw Hot Chocolate (Guilt-free!)

• 4 tbsp. raw cane sugar • 3 tbsp. raw cocoa powder • 1/2 tsp. ground cinnamon • Pinch of chili pepper • 2 1/3 cups of milk of your choice (try almond!)

• 1/2 tsp. vanilla extract Combine first four ingredients in saucepan; gradually stir in milk. Warm over medium heat, stirring constantly until hot. Don’t boil! Remove from heat; add vanilla. Whisk until frothy – enjoy! Makes three servings. This hot chocolate is full of nutrients, enzymes, and anti-oxidents! All ingredients available at Spring Health Foods.

Submitted by Spring Hawes, Spring Health Foods

Holiday Recipes – The Columbia Valley Pioneer • 5

December 5, 2008

Pumpkin Soup

Danish Red Cabbage • • • • • •

1 medium red cabbage 1/4 cup butter or margarine 1/2 cup vinegar (or pickled beet juice) 1 tsp. salt 1/4 cup sugar 1/4 cup currant or crabapple jelly

Remove outer leaves and inner core of cabbage, shred very fine. Melt butter in a large kettle, add cabbage and vinegar, salt and sugar. Cook gently until tender (uncovered to retain colour.) Season to taste with more sugar, salt and vinegar. Add jelly last.

This is a popular Danish Christmas dish. I make it a day or two before, and refrigerate.

Reheat for dinner. Freezes well. Good in pork sandwiches, also.

• • • • • • • • •

1/4 cup butter 1 large onion, chopped 2 leeks, chopped (white part plus a little green) 1 large potato, peeled and diced 1 cup mashed, cooked pumpkin 2 cups well-seasoned chicken stock 1 cup milk 1 cup heavy cream Salt, black pepper, cayenne • Chopped fresh parsley • Chopped chives or green onions In large, heavy pot, melt butter. Add onions and leeks; cook until limp (do not brown). Add potato, pumpkin, and chicken stock. Simmer until potato is soft. Puree in electric blender until very smooth. Return to saucepan. Stir in milk and cream. Heat slowly until very hot (do not boil). Season to taste with salt and pepper, and a dash of cayenne. Serve sprinkled with parsley and chives. Makes five to six servings.

Submitted by Gail Hoffmann, Columbia Valley Christmas Bureau

Submitted by Lin Steedman, Columbia Valley Botanical Gardens and Centre for Sustainable Living

Rocky Mountain Shortbread

Raisin Cake Hogmanay (New Year’s Eve) is a celebration that originated in France in the 1600s when it was linked to Scotland in the “Auld Alliance.” Hogmanay is known in many parts of Scotland as Cake Day. It is really just a big excuse for a party!

• • • • • • • • • • • •

1 cup brown sugar 2/3 cup oil 2 cups raisins 1 cup water 1/4 tsp. cloves 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1/4 tsp. allspice 2 cups whole wheat flour 1 tsp. baking powder 1/2 tsp. baking soda 3/4 cup chopped nuts (optional)

Boil first eight ingredients for four minutes, cool and add flour, baking powder and baking soda and nuts. Bake in greased, nine-inch-square pan at 350ºF for 40 minutes or longer. Make sure knife, when inserted, comes out dry. Enjoy with a glass of whisky!

Submitted by Elizabeth Klein, Owner, Te Papa Nui Antiques

• • • •

1/2 cup cornstarch 1/2 cup icing sugar 1 cup flour 3/4 cup softened butter

Sift together corn starch, icing sugar and flour. Blend in butter until a soft, smooth dough forms. Shape into one-inch balls. Place on an ungreased cookie sheet, and flatten with a fork, or roll out to 1/4 inch thick and shape with cutters. Bake at 300ºF for 15-20 minutes. Makes 4 dozen.

Variations – add the following to taste: • Cranberry-Herb Shortbread: finely chopped dried cranberries and minced fresh rosemary.

• Nutty Shortbread: toasted hazelnuts, walnuts or Brazilnuts, finely choped.

• Lemon Poppyseed Shortbread: lemon zest and poppyseeds.

• Dried Lavender Shortbread: use lavender sparingly.

Submitted by Alison Bell, Cook Training at David Thompson Secondary School

6 • The Columbia Valley Pioneer – Holiday Recipes

December 5, 2008

Sunshine Muffins

Sour CreamRaisin Pie • • • • • • • • • • •

1/3 cup sugar 3 tbsp. cornstarch 1/4 tsp. salt 1 1/2 cups orange juice 1/2 cup milk 2 egg yolks, slightly beaten 1 1/2 cups raisins 2 tbsp. Kahlua (optional) 1 tsp. vanilla 1 cup sour cream 1 deep 9-inch baked pie shell

In medium-sized saucepan, combine sugar, cornstarch and salt. Gradually add orange juice and milk. Stir until smooth. Stir in egg yolks. Add raisins. Over medium heat bring to the boil, stirring constantly. Boil one minute. Remove from heat. Stir in Kahlua and vanilla. Cover with plastic wrap and let cool about 20 minutes. Stir in sour cream. Spoon into pie crust, cover and refrigerate until set, at least two hours.

• • • •

Kahlua Whipped Cream

1 cup heavy cream 2 tbsp. confectioners’ sugar 1/2 tsp. vanilla 2 tbsp. Kahlua

• • • • • • • • • • • • •

Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana. Beat together eggs, oil, and vanilla. Stir into flour mixture until just moistened. Spoon into greased muffin cups and bake at 375ºF for 17-20 minutes. Makes approximately two dozen.

I rely on this recipe as a ‘start’ for whatever I have on hand. Vary ingredients to suit taste. Try substituting poppy seeds for sunflower seeds. Swap grated apple for grated carrot. Swap applesauce for mashed banana. I often add dried cranberries; I have never added the chocolate chips. No combination has ever failed me!! Enjoy!

Submitted by Jacque Frederickson, Radium Hot Springs

Zucchini Almond Cake

In a small bowl with mixer on high, beat cream, sugar and vanilla until stiff peaks form. Add Kahlua, stirring gently to blend. To serve, put a large dollop on each piece of pie.

Submitted by Denise M. Tegart, featured in the Foxy Red Bonnets Cookbook, available at The Pioneer.

Nana’s Turkey Casserole • • • • • • • •

1 can cream of mushroom soup plus half a can of milk or water 1 can mushrooms, drained 1 can pineapple chunks and juice 1 tbsp. onion flakes 1 tbsp. dried parsley 3-4 cups cubed, cooked turkey 3 cups chow mein noodles Salt and pepper to taste

Preheat oven to 350ºF. Mix all ingredients and arrange in large greased casserole dish. Bake for 30-40 minutes until bubbly.

Submitted by Val James, Friends of the Invermere Public Library

2 cups wholewheat flour 1/2 cup sugar 2 tsp. baking soda 1 tbsp. cinnamon 2 cups grated carrots 1/2 cup chopped dried apricots 1/2 cup sunflower seeds 1/2 cup chocolate chips 1/2 cup shredded coconut 1 banana, mashed 3 eggs 1/2 cup oil 2 tsp. vanilla

• • • • • • • • • •

3 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 4 eggs 3 cups white sugar 1 1/4 cups vegetable oil 1 tsp. almond extract 3 cups grated, peeled zucchini 1 cup ground or sliced almonds

Grease and flour 10-inch tube pan. Sift flour, baking powder, soda and salt together. Beat eggs until thick and light. Gradually add sugar – mixing well. Stir in oil and almond extract. Blend in dry ingredients, mixing until smooth. Stir in zucchini and almonds.

Pour into pan and bake at 350ºF for 1 hour and 15 minutes. Cool on rack for 15 minutes.

Spread with glaze: 1 1/2 cups icing sugar 2 tbsp. milk 1/4 tsp. almond extract Submitted by the Volunteers of the Invermere Thrift Shop

The Columbia Valley Pioneer • 7

December 5, 2008

The Pioneer joins newspaper association

By Pioneer Staff The Columbia Valley Pioneer has been accepted for membership into the B.C. and Yukon Community Newspaper Association, a non-profit membership organization representing 115 community newspapers throughout British Columbia and the Yukon.

“We are pleased to welcome The Columbia Valley Pioneer as a new member,” said George Affleck, general manager of the association. “It is always great to have a new paper join that achieves the kind of quality this paper does on a regular basis.

“With the addition of The Columbia Valley Pioneer as member 115, the association is now at a new record in membership,” said Mr. Affleck. “Every corner of B.C. is now covered by a member paper.”

The association has existed as an organization since 1922, and today boasts a combined readership of 2.5 million.

The smallest newspaper circulates less than 1,000 copies each week, and the largest, more than 100,000.

“While these communities may vary in size, from tiny, isolated locations to bustling suburban centres, they share one important feature – a strong community newspaper,” Mr. Affleck said.

“These newspapers deliver more than the news. The information they deliver provides readers with a sense of pride, a sense of identity and a sense of belonging.”

Pioneer Publisher Elinor Florence said she is pleased to be welcomed into the fold. “We’re looking forward to working with the association and our fellow members to make The Pioneer even stronger,” she said.

Publisher congratulated on book recognition Dear Editor: On behalf of the Women’s Enterprise Centre, I would like to send my heartfelt congratulations to Invermere’s Elinor Florence of The Columbia Valley Pioneer, who is featured in a new book that celebrates women entrepreneurship and innovation in B.C. She is among the women who share their stories in a new book entitled New Pioneers: Stories of 100 BC Women Entrepreneurs.

This book will help to raise awareness of the many successful female entrepreneurs working in communities throughout our province.

We are proud to be able to share their inspiring stories in this beautiful, full-colour, coffee table style book that recognizes their pioneering spirit, showcases their achievements, and celebrates their success.

The women entrepreneurs featured in the book were selected because they are pioneers, role models and innovators who have blazed an

entrepreneurial path. They represent a variety of business sectors, age groups, and cultural backgrounds.

Each woman in the book has 51 percent or more business ownership and is either an inventor of new product or delivery system; an innovator of some kind; the first business person in her region, industry, demographic or culture to operate this type of enterprise; owns a business in a nontraditional industry; or she may have encountered unique life circumstances which requires a courageous pioneering spirit to overcome.

We encourage all Invermere and area residents to congratulate Elinor on her achievement. For those who would like a copy of the book, a limited number of complimentary copies of New Pioneers: Stories of 100 BC Women Entrepreneurs are available through our website at www. womensenterprisecentre.ca.

Laurel Douglas, CEO Women’s Enterprise Centre

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8 • The Columbia Valley Pioneer – Holiday Recipes

Butternut Squash Soup • One 3.5-pound butternut squash • 1 cup chopped leek • 1/2 cup diced carrots • 1/2 cup diced onions • 6 cloves of garlic • 2 tablespoons of maple syrup • 6 cups of either chicken or vegetable stock • 4 tablespoons of unsalted butter • 1 tablespoon of nutmeg Method: 1. Peel and chop squash into medium sized pieces.

2. Lightly oil and season squash. Place in a 400° oven and roast until golden brown 3. Sweat onion, leek and carrot in a large soup pot until they are tender.

Add your garlic and sweat for about 2 more minutes.

4. Remove squash from oven then toss in maple syrup.

5. Deglaze your pan with stock then add squash to the liquid. Let simmer for 10 – 15 minutes then blend with a hand processor or any food processor.

6. Add salt, pepper and nutmeg to taste.

With a garnish there are limitless possibilities.

1. Fried sage leaf.

2. Nutmeg crème fraiche 3. Chopped herbs Here are a few classic ideas for this soup. Be creative with it! Always remember that a garnish should accent the plate, but it needs to tie in directly with what you’re creating.

Provided by the culinary minds at Saliken and Traders Lounge, Eagle Ranch Golf Resort

Available at

December 5, 2008

Snow Balls

• 2 eggs, well-beaten • 1 cup white sugar • 1 1/2 cups dates, cut fine

• 1 tbsp. butter • Pinch salt • 1/2 tsp. vanilla

Boil all the above ingredients in a pan until thick. Let cool slightly. Add three cups of Rice Crispies, mix well and roll into balls. Then roll each ball in fine coconut or finely-chopped nuts.

Submitted by Bunny Turner, Windermere Health Care Auxiliary

Best Turkey Stuffing 3/4 cup butter 1 1/4 cup chopped onion 1 cup chopped celery 2 tsp. crushed dried sage 1 tsp. salt 1/2 tsp. crushed dried marjoram

3/4 tsp. crushed dried savoury 1/2 tsp. pepper 1/4 tsp. thyme 1/2 cup fresh parsley 7 cups cubed white bread

In large skillet, melt butter. Cook onions, celery, sage, salt, marjoram, savoury, pepper, and thyme over low heat, stirring frequently until veggies are transparent.

Place bread in large bowl. Add onion mixture along with parsley. Toss well.

Just before roasting, fill turkey with stuffing and close.

Bake depending on size of turkey.

Submitted by Dianna Hessel, from the church cookbook called A Taste of the Valley, available at Christ Church Trinity in Invermere.