Yuletide Preparation 2018

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YULETIDE CHRISTMAS STORY CONTEST WINNER

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CHRISTMAS CARD CONTEST WINNER

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2018 Christmas Edition About the Cover

“Reflections of the Season” The art of this year’s Yuletide Preparations cover is titled “Reflections of the Season”, created by self-taught artist Kelly McEntegart-Sheppard.

The art was chosen by the Clarenville and Area Chamber of Commerce for its 2018 Christmas ornament project.

Kelly was born and raised in Blaketown where she still resides with her family.

She started painting as a hobby at the age 14 and now continues to create art in many aspects of her life, from painting commission works of acrylics on canvas, refurbishing old furniture into something beautiful, to interior design projects.

Throughout her art career Kelly has been blessed with the opportunity to create and deliver several art projects to school children through the Arts Smarts Program.

Even though much of her time in the past few years have been spent working in the medical laboratory setting, creating art is and will always be her happy place.

Much of her works have been noted to create nostalgic emotions, getting much of her inspirations from the joy of the simple things in life, children,

animals and capturing moments in time. Along with landscapes, Kelly also enjoys using her creativity to paint abstract and multimedia art.

Over the years Kelly’s artwork has been sold and displayed locally and abroad. Kelly has also been featured in “Collectables Canada Magazine” three times.

Inspiration for “Reflections of the Season” Many people growing up throughout Newfoundland can remember the joy of driving through the different communities and taking in the display of Christmas lights.

One tradition Kelly shared with her children and husband each Christmas was to take the drive to the picturesque town of Port de Grave to see the spectacular glow of Christmas lights from the many decorated boats in the harbour.

2018 marks the 20th year for the annual boat lighting in the town of Port de Grave which involves 50 to 60 boats fully decorated with the glow of Christmas.

Each year thousands of people flock to the Port de Grave harbour to take in the view and to participate in the annual festivities of this scenic fishing community.

Kelly says whether it’s the boat lighting in Port de Grave, or lighting traditions in your own community, there is nothing quite like the glow of Christmas lights to get you in the spirit of Christmas.

From Kelly’s home to yours, may your Christmas be merry and bright!

RECIPE CONTEST WINNER

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33 CHRISTMAS FOR KIDS

110 YULETIDE PREPARATIONS: An annual product of Saltwire for Newfoundland and Labrador.

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Dean-Simmons, Managing Editor, NL Weeklies • Karen Wells, Copy Editor •B rian Geddes and Chris Waton, Advertising Sales Managers • Jackie Singleton, Pre-production • Amanda Pike, Special Projects Co-ordinator • Denise Motty, Graphic Designer

Kelly can be contacted at k_macartstudio@hotmail.com 2

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The Anthonys’ two-story saltbox house in Seldom.

It’s not Christmas

without the lamps

Adam Randell photos

Kerosene oil lamp remains a Christmas Eve tradition for Seldom family

BY ADAM RANDELL SELDOM, N.L.

In a two-story saltbox house in Seldom, Newfoundland, Hal Anthony pulls out a match and strikes it against the side of the box.

After the burst of flame dies down, he gently places it against the wick of a kerosene lamp.

The flame dances freely for just a moment before being encaged in the lamp’s glass chimney.

In one last act of defiance small puffs of black smoke begin to rise and Hal adjusts the tiny dial, just underneath the chimney, to shorten the wick and limit the flame.

For the past 52 years Marie Anthony has been holding Christmas Eve supper by the light of a kerosene oil lamp. The tradition began when Marie and her husband Hal spent their first Christmas away from Fogo Island.

And so, the Anthony Christmas Eve tradition, now in place for 52 years, continues.

By the warm glow of the kerosene light, Marie, his wife of more than 50 years, shares the story of how that tradition came to be.

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It all started in 1965 after the two had left Fogo Island and moved to Canada’s largest city.

“Moving from a place with no indoor plumbing or electricity to Toronto, can you imagine the culture shock?” she said.

As the couple was preparing to spend Continued on page 4

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By the light of the lamp, the Anthony family enjoys a salt fish and seafood chowder supper before heading to church in the evening. their first Christmas away, something was missing.

Marie had grown up celebrating the holidays in a home that was lit by the glow of the fire from the parlor stove and kerosene oil lamps.

“There were too many lights (in Toronto), it didn’t feel right,” she said.

Hal went out into the streets of Toronto on a search, hoping to make their first Christmas away feel a little more like home.

He succeeded, and in a city of lights the two ate Christmas Eve supper by kerosene oil lamp, just like the would have done if they were back on Fogo Island.

It’s a tradition that has been in place for the Anthonys ever since; a tradition accompanied by a salt fish and seafood chowder supper before heading to the evening church service.

“There’s just something warm about it, to have that loving glow from the lamps,” Marie said. “For me, Christmas Eve was always more special than Christmas Day.” They’ve taken the tradition with them where ever they’ve gone, whether Toronto, Calgary or back home on Fogo Island – and at times there’d be a kerosene lamp for every room in the house.

As a result their daughters – Paula and Elizabeth-Ann — carry on the tradition.

“I am so proud they have kept it up,” Marie said. “It’s not Christmas without the lamps.”

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WINNER

OF THE 2018 CHRISTMAS STORY CONTEST

GEORGE WAY OF LABRADOR, NL

Old traditions and Christmas secrets

BY GEORGE WAY

In this era of glittering lights and electrical extravaganza, giant super stores and Facebook, seems a lot of the magic that Christmas once held is being lost.

I’d like to take the reader back to a simpler time, around the late ‘50s, early ‘60s. It was the time when I was just a little boy. We, as children, would see no toys in the stores. What we saw was in the Eaton’s catalogue or the Sear’s Wishbook.

The arrival of the catalogue, in the fall, would signal the start of a small war between us kids for the rights to browse through the many pages of that wonderful book. Our Christmas wishes would usually be hinted by a folded page, or a slight mark. But of course, the letter to Santa would tell all.

That year’s letter read like this: Dear Santa, I have been a good boy, and this year for Christmas I would like a Crystal Rocket Radio, needs no batteries, comes with earphone. It costs $3.97 and can be found on page 32 of the Sears Wishbook.

Thank you for last year’s gifts.

Your friend, George.

It was the age of Sputnik and Rockets, and there was even talk of man going to the moon; a time of dreams, and mine was to own one of these, as probably was the wish of a lot of other boys at the tender age of eight. I folded the page in the catalogue as added assurance. It was a time of little money for most, so I hoped Santa would find I wasn’t asking for much.

The days leading to Christmas seemed long but were filled with skating on the frozen pond near our house, Halloween, bonfire, sliding, school homework, and preparing for the Christmas concert. I would be a king.

Mom worked, and Grandma would help around the house, and in the days leading into Christmas our home would be filled with the sounds of Bing Crosby, Harry Belafonte and Dennis Day. When Grandma started her baking, and the molasses candy, we knew the big day was fast approaching.

After the Christmas concert, usually there were a few days before Christmas holidays. Oh, how we looked forward to it, and to be with our friends and family.

Our house had just a set of lights around the window, and usually by the time Christmas was near, snow would be up as high as that.

Christmas Eve we would be outdoors all day, to make us tired, I’d say.

In the evening, after supper, we’d walk to the Moravian Church, just down the street. Bundled up warm, we’d brave the cold to sit in that little building, with the wood stove on blast, to hear the story of Christmas, and to receive a candle in an apple. As we stepped back out into the cold night air, I would look up at the stars and think of Bethlehem, Mary and Joseph and Jesus very much alive in my young mind.

When we go home it was new pajamas, a lunch, and hanging up the stockings, and then Grandma would say our prayers with us, then bed.

We were always scared to wake up because if Santa came, and we were awake, he’d go elsewhere.

It seemed like no time before “Get up, get up. Santa has come.”

As we hurried downstairs, the whole living room had been transformed. Our stockings were full, and underneath our tree was the finest array of presents wrapped in beautiful gold, green, red and blue foil wraps. Santa was very real to us, and Mom and Grandma would sit and watch our joy as we opened our gifts.

Not to be denied, in a green foil wrapped box was my radio. I didn’t want anything else. A lot of the other gifts were equally as good, and Christmas Day was spent playing. In no time, darkness approached, and tired kids, and equally tired adults, would go to bed after the Christmas supper.

As night closed in, tiny hands fumbled for the nose of the rocket ship that brought in stations, and little ears listened through a headphone to the crackle of “White Christmas” from somewhere in Radioland.

Many winters have come and gone… many Christmas’ too.

“As night closed in, tiny hands fumbled for the nose of the rocket ship that brought in stations and little ears listened through a headphone to the crackle of ‘White Christmas’ from somewhere in Radioland.”

Each one special in its own way. A lot of the people who were a part of my life growing up are gone, but the memories of childhood, simpler times, and Christmas of long ago when we had less of money and more of love, still warm my heart on a cold winter’s night, and rekindle, each year, that special feeling that comes with making others happy, and keeping old traditions alive… and of course Christmas secrets.

I never forgot the radio; the joy that simple present brought so long ago. I think of Mom and Grandma, whose hardworking hands wrapped those gifts with love. I can hear them singing along with the old records, those ageold tunes. People make Christmas, and as long as we keep the magic alive, they will always be with us. I do.

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WINNER

CHRISTMAS CARD CONTEST

Taryn Wallace, age 10, is the winner of the Christmas Card Design Contest, and a prize of $250.

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Three dozen Christmas dinners made possible by Grand Falls-Windsor family

The Tibbs family – Declan, Danielle and Xander, along with their dad Chris (missing from photo) – deliver Christmas dinner to families in need throughout the Exploits Valley in memory of Chris’ grandmother, Jane Budgell, who passed away in 2014.

Tradition began in memory of grandmother

BY KRYSTA CARROLL GRAND FALLS-WINDSOR, N.L.

Many families teach their children about the true meaning of Christmas – whatever it may mean to them.

Chris and Danielle Tibbs found a way to bring their meaning of Christmas to the forefront, and it’s certainly keeping the spirit of Christmas not only in their hearts, but in their sons’ hearts as well.

Last year marked the fourth time the Tibbs family of Grand Falls-Windsor made sure families in need had a full-fledged Christmas dinner to help celebrate the holidays – a project that teaches lessons to the entire family.

“It’s more important to give than to receive,” 12-year-old Declan said.

“It’s fun,” 10-year-old Xander added.

“Going around seeing families, seeing how Christmas would have turned out if we didn’t deliver it.”

These are important lessons, according to their mother.

“I’m very proud of them,” Danielle said. “I like that it makes them human.

In a world of iPads and internet and Facebook and tweets and likes, it makes them . . . realize that there’s a little bit more to life than social media and how many likes your picture gets and who tweets about you and how many followers you got.”

The Jane Budgell Project The project came about in 2014 after the passing of Chris’ grandmother.

Danielle had an idea to place a fork with the words “From Jane Budgell” on a turkey to give to a family in need. Chris suggested maybe adding vegetables, which soon turned to the full dinner, dessert, and then gifts.

The first year they did it on their own and delivered 23 turkey dinners.

Christmas Delivery Each year the Tibbs family sets out on deliveries, which holds special memories for them all.

Once the family arrived at the house of a couple who were nominated by two neighbours after having a really rough year.

“When she realized what we were there for…she looked at her husband and said, ‘We don’t have to have bottled rabbit for Christmas supper,’” Danielle recalled.

“That was such an eye opener.

You have bottled rabbit in Newfoundland any time of the year.

“I know it sounds so simple, but it made me step back and say, ‘Wow.’ As small as it seems to be for some people, it’s so big to others.”

Another woman who was nominated came to the door and when Danielle went to hand her the turkey, “She put her hands up and said, ‘I can’t take that.’ I don’t even know how to cook it. I wouldn’t even know how to peel a vegetable.

I don’t even have the stuff to put it in the oven. Mom takes care of me. Thanks so much… but I can’t take it.’”

There are families they deliver to each year, and they’ve become really attached to them. One little girl even knit scarves for the Tibbs brothers.

“It just connects you with other people and in all honesty, it’s all about making an impact,” Danielle said.

“How can you affect someone else’s life positively?

“It’s kind of selfish because I’m getting just as much out of it as they are.

Continued on page 8

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The following year Chris lost his job at the beginning of the year, so things were tight. They said they would do one dinner, but received so many donations they ended up doing 31.

“The demand last year wasn’t as bad as it is this year,” Danielle said in 2017.

“The people we delivered to last year – we kind of went a little above and beyond with some of the packages. They were adjusted differently because we didn’t have the same type of names last year that we do this year.”

In 2017 they aimed to deliver 40 Christmas dinners.

Danielle said she would like to deliver 100, but then it would just be the turkey.

She wants to deliver the full meal deal.

“There are so many people out there that don’t have this,” Danielle said. “Next year I may need one delivered to me.

You don’t know. You hear stories of ‘I just bought a new truck, I just bought a new house and then my wife found out she has cancer and now I can’t do anything.

I have to stay home and raise our three kids under 10.’

“You don’t know what can change literally in the blink of an eye.”

She said though they were not

expecting people to donate, “people are crazy generous.”

The family wants to continue the turkey drive at least once a year for as

long as they can.

“Chris started this in memory of his grandmother and you can’t just stop if you don’t have a reason,” Danielle said.

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Everyone needs a Randy

One of the flower arrangements Randy Holwell delivers to special moms.

Cartwright mayor commends resident for honouring all mothers in the community on Mother’s Day

BY DANETTE DOOLEY SPECIAL TO THE LABRADORIAN

Randy Holwell of Cartwright has found a unique way to pay tribute to his mother’s memory on Mother’s Day while honouring all moms in the community.

Holwell came up with the idea of buying a Mother’s Day rose for some mothers about six years ago. At that time, he gave the flowers to some relatives and friends.

“It escalated from there,” he said.

Holwell bought 14 dozen roses (168 roses) this year. The Northern Store in Cartwright brought them in at his request.

On Mother’s Day he gave a rose to every mother in Cartwright.

Some also found their way to Happy Valley-Goose Bay. Holwell doesn’t own a vehicle.

Early into his project, he would walk around the community delivering his roses.

Relatives also helped him out with transportation, he said.

One year a neighbour let him borrow a wagon to make his special deliveries.

“This year I had my own wheels. My boss loaned me his four-wheeler. That was awesome. I didn’t have to bother nobody. I could just go and do my own thing,” he said.

Holwell said he’s worked all his life,

whenever there was work available.

“I never ever quit a job. I never ever got fired. The man I’m working for now is the best boss I ever had. He’s so patient with me, too,” Holwell said.

When his unemployment ran out, Holwell worried about whether or not he’d have money to buy the roses in May. He was delighted to get called back to a job at Gateway Convenience, he said, as it meant his problem would be solved.

“I think the Lord works in mysterious ways... I figured he made a way for me to get some (money),” he said.

Appreciation

Cartwright Mayor Dwight Lethbridge, who employs Holwell at his store, said mothers really look forward to Holwell’s annual visit.

“Moms appreciate it so much because they all know he is a man with tight finances. But, this is just something he has to do, no matter the cost and difficulty of getting 14-15 dozen roses fresh and delivered in Cartwright,” Lethbridge said.

Lethbridge said Holwell has an “admiration for mothers” and that “the gesture really comes straight from the heart.”

“It means a lot to our town... every town needs a Randy,” Lethbridge said.

Judy Morris summed up well on Facebook the feelings many moms in Cartwright likely felt on Mother’s Day. “Thank you Randy for making so many moms feel special,” she said.

Holwell never looks for thanks. The expressions on the mother’s faces when they answer his knock on their door is thanks enough, he said.

“It’s really overwhelming.”

Holwell hopes to expand his project next year into another community.

He is never stuck with any roses that might be left over. He has a special place for them, he said.

“I usually goes down and puts them on Mom’s (Pearl Holwell) grave.”

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Christmas is a special time

for Baie Verte woman his granddaughter Jenna was born. He never got to meet her.

“Since (Jenna’s) first Christmas in 2003, we have the night before Christmas Eve at Nanny’s house,” Stacey said. “It’s my time with my mom (Shirley Dugas). And Santa always made a stopover with Christmas jammies. And my nieces and nephews always joined us making cookies and watching Christmas movies.”

A self-described “crazy Christmas lady,” Stacey begins decorating her home for Christmas after Nov. 11.

While there’s plenty of Christmas socks, shirts, sweaters and bed sheets in her home, her collection of about 120 Christmas snow globes are among her most cherished possessions.

Cherished gift Stacey started collecting snow globes as a teenager. Her first one was a gift from her father, and she says it will always be her favourite.

“Dad searched high and low for it,” she said. “He bought me many more after that before he passed away. My Mom bought me many, too. So now people know, if they are buying me something, that’s the thing to pick up for me.”

Stacey’s snow globe collection remains on display until close to Easter.

“I have lights going through them and I weave (ornamental) snow through them so you don’t see the wires,” she said. “I’m really particular about them and I’m meticulous with them.”

Treasured There are many treasures among Stacey’s collection – including mementoes of her son Zakery, who died at just six months of age.

“I have picture globes of my daughter and my son and, in the middle, is the one my Dad gave me,” she said.

Zakery died in September before getting to celebrate a Christmas.

“That first Christmas I bought a little boot with a baby in it,” she recalled. “It said ‘Baby’s First Christmas.’ I have several ornaments on my tree that are strictly his. They are the centrepiece of my tree. I have my daughter’s (ornaments) on

Coretta Stacey takes great pride in arranging her snow globe collection. Submitted photo

About 120 snow globes part of her seasonal decorations

BY DANETTE DOOLEY BAIE VERTE, N.L.

For Coretta Stacey, Christmas in Baie Verte is a time to celebrate with family and friends, and to remember loved ones who have passed away.

Stacey grew up loving Christmas. Many of the traditions remind her of her father, the late Joseph Dugas.

Passionate about classic Christmas tunes, her favourite song is “Snoopy’s Christmas.”

“One of my dearest (childhood) memories is waking up to it on Dec. 1 when it would start playing on the radio,” Stacey recalled. “When my Dad would hear it, he would turn the radio in the kitchen up real loud so I could hear it.”

Stacey’s father died the same year

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Coretta Stacey’s first snow globe (middle) was a gift from her dad.

The two globes on the sides are for her children.

These three special globes are front and center in the collection.

Submitted photo Coretta Stacey collected some of these snow globes while experiencing Christmas in New York. She saw many of the sites depicted in Christmas movies she has watched and visited the famous Christmas Spectacular. Submitted photo it, too.”

A liver transplant recipient, Stacey added another special keepsake to her tree a couple of years ago — a green ribbon in memory of her transplant donor.

Stacey also has a collection of over 50 snowmen. Her decorations — which take up a full room in the basement — are displayed both on the main level and downstairs in her home.

Her husband Charles Stacey brings everything upstairs for her, she said, and looks after putting the outside decor in place.

Magical time Stacey says it’s the spirit of the season, and taking part in community activities, she enjoys the most.

“It’s a magical time, people are so happy,” she said. “You

go to events and everybody’s smiling. You just don’t see as many sad faces at Christmas time ... I enjoy Christmas so much. I wish everybody could see it the way I do.”

Stacey has passed her love of the holidays on to her daughter.

Jenna said Christmas is also her favourite time of year.

Friends who visit her home are impressed by all the decorations, she says. Jenna’s favourite ornaments are the picture snow globes of herself and Zakery.

When asked what she loves most about Christmas, Jenna speaks about the reason for the season.

“Christmas is the season of giving,” she said. “I’m a strong believer in God and I love celebrating the fact that Jesus was born on (Christmas) Day. Everybody came to see him and that’s very important to me.”

&

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‘Elfie’ returns - to the glee

of Facebook users

Elfie on the roof!

Facebook photo

“Elfie in battle” – one of her Christmas antics.

Facebook photo

A fun twist on Elf on the Shelf in Bonavista

BY JONATHAN PARSONS BONAVISTA, N.L.

Sheri Gillam, along with many of her followers on social media, certainly had a lot of fun with her twist on Elf on the Shelf in 2016.

In 2017 the Bonavista mom continued the tradition and created her own life-sized elf moments in her home once again.

With her son Elijah — who was almost

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n one of the first images, the family wanted to “ask Elfie to ‘dress the chicken.’” The Facebook post reads, “It seems like she took it to a whole new level.”

Facebook photo

three years old last year — in mind, Sheri began dressing in an elf costume and getting into mischief, much like a typical Elf on the Shelf might this time of year.

She would post photos of the hijinks on the social media platform Facebook to share with her friends.

Elfie made her way onto the roof of the house, got into a toilet paper fight with a Mr. Potato Head, and even “dressed” a chicken — but not for dinner.

With each passing night, Sheri kept her online friends anxiously waiting to see what Elfie might do next.

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Carl Rose photo

The ACW of St. Alban’s in Grand Bank gather for their Christmas meal and to offer support to the less fortunate.

St. Alban’s ACW warming up Christmas for the less fortunate

BY CARL ROSE GRAND BANK, N.L.

The president of the St. Alban’s Anglican Church Women (ACW) in Grand Bank was confident that through its members’ efforts, some of the province’s less fortunate would be warmer during the winter months.

Ruby Alcock said St. Alban’s ACW chose the Gathering Place as its

Christmas project in 2017.

“The generous donations of coats, sweaters, pants, socks, slippers, mitts, gloves, scarves, and winter boats from St. Alban’s congregation will help ensure others less fortunate than ourselves will be much warmer this winter,” she said.

Alcock explained the Gathering Place in St. John’s provides services to the homeless or those living in lessthan-desirable housing conditions, and

people who are unemployed or do not have adequate social supports in their lives.

“Our ACW realized these people need our help,” she said. “Members of the congregation responded in a big way.

We well surpassed our expectations.”

Supporting the Gathering Place is an initiative of the Diocesan ACW of Central Newfoundland.

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Mary and her boys have the finest Christmas lights in Summerville

Some of the different decorations on their home.

Jonathan Parsons photos.

David Hollohan takes pride in decorating family home

BY JONATHAN PARSONS SUMMERVILLE, N.L.

Summerville, Bonavista Bay, is not a very big place.

It doesn’t even have its own store, says Mary Hollohan, who has lived there for most of her life.

But while there aren’t many houses in the small community, her home — where she lives with her three sons — stands out for its outstanding collection of outdoor Christmas decorations and lights.

Mary, 81, said it’s just her and her three sons in the house. Her husband passed away 33 years ago.

She has 10 children – five girls and five boys. Some live in the community still, some work away on a turnaround schedule. The three sons who live at

home have disabilities — David, Elias and John.

David is the architect behind the decorations. There are colourful lights, candy canes, Santa Clauses, Christmas trees and much more adorning the house. It takes him about a week to prepare.

The wooden cut outs bearing images of reindeer or a snowman are his favourite, he says.

“He loves doing it,” says Mary.

David adds to his collection each year, improving his work one piece at a time.

“With no help!” he laughs.

Continued on page 16

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Summerville in front of their David, Mary and Elias Hollohan of extensively decorated house.

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Two of David’s brothers are electricians, and the extra outlets and extension cords they installed allow him to customize and add on to the decorations easily. Their father was an electrician too, Mary added.

Every Christmas the siblings who still live in the area spend the holidays together.

David’s brother, Elias, praises David for the work he puts in each year.

“He does some good job,” he says.

“He does a good job every year.”

Both the brothers marvel at the number of cars they see driving by, slowing down to look at the decorations. Some even take pictures.

Mary says the lights make people feel good.

“It cheers you up,” she says.

She’s proud of the work David does with the lights, and says she’s grateful for her sons.

“I’d be lost if I never had them.”

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Let it Snow

Omar Alysd Ali looked forward to a snowy winter thanks to new snowblower

BY CLARENCE NGOH GANDER, N.L.

Last winter Omar Alsyd Ali was looking forward to snow – and lots of it – now that he has a snowblower to tackle the snow.

Alsyd Ali, a Syrian refugee, said his outlook was different his first winter in Newfoundland when he dreaded the thought of shovelling.

“Last year (2016), I was so tired shovelling and shovelling. I worked from 4 to 11 at night and I see a metre of snow, and I can’t take the car inside. I would shovel for one to two hours. My back hurt,” said Alsyd Ali. “Last year was so bad for snow.”

It sure was. Record breaking amounts of snow from back-to-back storms left Gander with more than 100 centimetres

in April of 2016.

His manager pointed out that this much snowfall had not been seen for 20 years, and bantered with Alsyd Ali that his arrival brought all the snow.

Alsyd Ali recalls a couple of good Samaritans who came to his rescue to clear snow without prompting when it got to be too much.

“My neighbour came twice to help when I lived on Elizabeth Drive. Another time, another man, I don’t know who, but he lived far away, he came with his snowblower and cleared my driveway and my neighbours,” he said.

Shovelling and snow clearing are distant memories now for Alsyd Ali. “Now that I bought my snowblower, I say to my god, ‘Snow please, I need snow,” he said.

Omar Alsyd Ali and his family arrived in Gander in 2016 from Syria. He’d rather forget his first winter of shovelling mountains of snow, and looked forward to tackling the 2017 winter with his pre-owned snowblower. It did not take him long to learn the controls when the previous owner showed him how to operate it.

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Friends indeed Cape Breton senior overwhelmed when strangers pitch in to repair storm-beaten cabin

BY ROSALYN ROY RED ROCKS, N.L.

Call it an early Christmas present.

On Nov. 23, 2017 Joe Gale’s cabin was ripped open during a typical winter windstorm. The cabin is only minutes down the highway from the infamous Wreckhouse, near a cabin area called Red Rocks.

Gale, who lives in Cape Breton, found out about the damage via friends who saw pictures posted on social media.

But by the time he made the journey across the Gulf of St. Lawrence on the ferry – and much to his surprise – the cabin had already been repaired.

“They all pitched in,” said Gale by phone from his home in Nova Scotia. He said he doesn’t really know the folks who pitched in to fix his summer home, but, “It was fabulous.”

Gale, 77, retired after 50 years at sea and has medical concerns that restrict his ability to perform physical labour.

Usually a couple of friends help him with chores around the cabin and it was those same friends who called to tell him of the initial wind damage.

“When I got the news that the cabin

was beat up, the porch went, the side of the cabin went, the wood shed blew down, I was in turmoil.”

A Nov. 23, 2017 storm ripped open the Other acquaintances who side of Joe Gale’s cabin near Red Rocks, abo ut 10 called were concerned the minutes outside of Port aux Basques. gaping hole in the cabin Charlene Blackmore photo would allow would-be thieves to abscond with his belongings before Gale more could get here from Nova Scotia. about the men who did the work.

“By the time I made my reservation With help from Paul and George, to go across, the anxiety was sky high,” Gale took extra lumber up to the cabin said Gale, who is also mourning the loss to assess the situation and see if further of his beloved wife, Theresa, who died patching up was needed. earlier in 2017. “Becoming emotional is “The thing about the storm was that not hard for me at all.” it lifted the porch up onto the roof and His two friends, Paul and George, I was very scared that any time a high intended to patch up the cabin while wind would come up, that big piece of Gale was en route, but when he arrived wood would go out on the highway, so they told him it was already done. we had to get it taken down,” said Gale, Gale started to thank them profusely recalling his first look at the damage. before Paul was able to set him straight.

After Paul and George took care of “He said ‘You’ve got an angel on your that, the men tried to clean up some of shoulder,’” recounts Gale. the debris strewn around the property.

“He said Eddie Osmond and Richard “It looked like a disaster area.

Hardy done that for you. I don’t think There were curtains and buckets and you know them.” tablecloths and doors and windows Although Gale was familiar with their spread all over the yard.” last names, he didn’t know anything Inside the cabin all of Gale’s

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possessions were still in place. After running a few errands, Gale and his friends went looking for Hardy to thank him, but he wasn’t able to get in touch.

Due to other commitments, Gale couldn’t linger once the situation had been brought under control and the interior of the cabin was cleaned up. He made his reservation to return home without managing to meet or thank his unseen angels in person.

Wanted to help For his part, Richard Hardy, who likes to be called Dubsy, is entirely nonchalant about the whole thing.

He says he doesn’t want attention, nor does he think of himself as any kind of hero, but just someone who wanted to help out when he saw what had happened.

Hardy also clarified that while he and

friend Jack Courtney did the repairs, it was Osmond who donated all of the materials.

“I’ve got a cabin at Red Rocks,” said Hardy by phone. “I’d seen what happened, so I went and boarded it up for him.

“I couldn’t leave him (Gale) like that.”

Hardy says he is just glad they managed to seal the cabin before any further damage could occur, adding while it might not look pretty, the boards will keep out the snow.

Gale maintains that even after returning home, the overwhelming kindness of Hardy, Osmond and Courtney still gets to him.

“Paul said I had an angel on my shoulder and I told him I had six,” said Gale. “I went down expecting the worst and I got the best instead.”

Cape Breton senior Joe Gale was overwhelmed when strangers pitched in to fix his summer cabin after a storm tore it open in late November.

Richard ‘Dubsy’ Hardy photo

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P oint Amour hosts Christmas at the Lighthouse POINT AMOUR, N.L.

Christmas at the Lighthouse was a chance for Labrador Straits residents to celebrate Christmas like they did at the Point Amour Lighthouse in the late 1800s.

The afternoon was a fun family event, complete with mummers, Christmas music from local musicians, kids activities such as making ornaments, tree decorating and colouring Christmas cards, as well as a taste of Christmas with cookies, cake and syrup.

About 120 people attended the funfilled time last year.

Christmas at the Lighthouse was organized and carried out by the Culture, Heritage and Arts Resource Team in collaboration with Point Amour Provincial Historic Site.

They hope to make it an annual event.

The mummers helped bring the Christmas spirit to the Point Amour Lighthouse, during the first ever Christmas at the Lighthouse event.

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Santa Confessions of a BAD

Dear Santa,

tmas rush well.

I trust you are handling the annual Chris y people I know. man as sed Hopefully you don’t get as stres shopping — the stores are ay holid t abou up ed work too get Me? I don’t get whatever I need. to me for 24 Dec. always open long enough on tmas though. During the busy period I am troubled about one thing this Chris , hospitals, seniors Christmas malls des, para — when you were in demand at — you didn’t second me to fill in for parties and the occasional burlesque show you. me to don the red suit and be It’s actually been many years since you asked Santa. times a season, raving about how You once enlisted my services five or six rated that I needed two pillows to fill frust and ded, authentic my “Ho-Ho-Ho” soun out the suit and it still didn’t look good. case, but I can’t help but wonder Anyway, you’ve indicated that it’s not the 5, to the sidelines because of “the if you’ve relegated Santa Steve, Suit #746 incident.” d the Duke of Duckworth after a I know dropping, full suit, into a bar calle to your legacy. age dam ld children’s Christmas party did unto , stretching the beard to my stool bar a on n dow ping plop e realiz Also, I fully of Ethics.

Code a Sant the ted chin and sipping Guinness viola time, I’m now sincerely aware the at idea good a like ed seem it ugh And, altho while sitting at the bar and drinking of the consequences of sparking up a cigar the dry stout. not good for your image when Agreed, it was a fire hazard and it’s really s and smokes!” shocked patrons are yelling, “Santa drink a grievous error and did serious was it And speaking of your rep, I know beer and cigar, walked over to the damage to your integrity when I took my ts. e-slo the d video lottery terminals and playe standing a few feet from the VLTs rs playe dart noon after ay Sund Yes, some ive role model. posit a still debated whether or not you were ing like that again (unless there anyth do r neve ld wou I . sorry I’m , Santa, again were large bills involved). me another chance at playing Santa.

It’s too late for this year, but please give the look in a child’s eyes when I’d — rding rewa Wearing the suit was just so I’d stoop to shake their hand, the pass them a gift, the face on a toddler when their child was trying to pull off the that led signa I panicked look of a parent after beard in front of 50 captivated kids. alia, a honk and a wave to I also loved driving to events in full red-g r in the next lane at a traffic light, the unsuspecting pedestrians, a surprised drive on’s drive-thru.

Hort Tim the at shocked worker in the window It was a riot.

So, Santa, what do you say? the suit?

Will you give me another shot at wearing more. any out it fill to s I don’t even need the pillow Network. He dives into the Steve Bartlett is an editor with SaltWire decorating trees. ty Deep End each week to escape reali and m.com. legra thete lett@ .bart steve at Reach him

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Life transformed by a Christmas hymn — turning away from a life of recklessness

Pastor Ralph Benson discovered the true meaning of Christmas while listening to a favourite hymn.

Clarence Ngoh photo

Pastor Ralph Benson’s destructive past lifestyle was transformed by music A life of drugs, alcohol, near-death experiences and recklessness is all in the past for Ralph Benson, now pastor of Evangel Church in Gander.

Growing up, he enjoyed the Christmas celebrations that took place in the house.

“It was a big event,” he said. “We would always have crowds in the house, and celebrations and sing-alongs and lots of drinking and parties.

“I would be in the midst of those parties during Christmas and I just loved the crowds being in, and of course, when everybody was getting drunk, there were lots of laughter and carrying on.”

When Benson grew older, he started to take part in the drinking parties, believing that was what Christmas was about.

“I did not have any real understanding of what it was all about,” he said.

“Church was not part of it. We did not have (a church) in our community in Come By Chance when we were growing up.”

Benson’s life turned around on a trip to Clarenville to re-stock liquor.

The Christmas carol “O Come Let Us Adore Him” was playing on the radio.

“I began to cry when I listened to the Christmas carol, and it was an experience for me where I felt that this song was speaking right to my heart, of adoring Christ.

“It was only days after that experience that I found myself going to church for the very first time during Christmas and it was that very night that I accepted Christ as my saviour.”

When Benson looks at Christmas ornaments he has received from his children and grandchildren, he reflects on how his life could have been so different.

“I was in a reckless situation when it came to drugs and alcohol, and accidents and near-death experiences,” he said. “A lot of people die young, and it is very sad. It could’ve been my story.

“So, when I look at Christmas and see my family and these kinds of ornaments on the tree, it means everything to me.”

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Christmas creativity

Stacked seven-tiers high, with 80 to 85 lobster traps and a crab pot to round out the top, Bruce Oram’s lobster tree is estimated to be 12 feet high.

Last year was Hare Bay fisherman Bruce Oram’s second time creating the lobster trap Christmas tree.

Adam Randell photos

Hare Bay fisherman shows lobster pots come in handy this time of year

BY ADAM RANDELL HARE BAY, N.L.

Tucked away in his Hare Bay shed, Bruce Oram was busy framing out lobster pots for another season.

With the fire lit and a steaming cup of coffee resting at his workstation, the unwelcome chill of a mid-December evening was forced to wait outside.

“It might be a bit of mess, but it’s warm,” he said.

And while the 2017 season is long done, the Area 5 fisherman still had his lobster traps in use.

Just to the right of the shed is his lobster trap Christmas tree – stacked seven-tiers high, with 80 to 85 lobster traps and a crab pot to round out the

The lobster tree is decorated with Christmas lights, trap floats, bulbs, bows and wreaths. top.

The estimated 12-foot high tree can be seen across the cove. It is decked out with Christmas lights, trap floats, bulbs,

bows and wreaths.

It was Oram’s second year for the tree.

“My daughter was the driver behind doing this,” he said, stating she showed him other areas that have gotten creative with lobster traps.

“I have two grandchildren – six and nine – and they helped me out with it, so it’s a nice way to spend some quality time together.”

Oram also noted in some areas the lobster trap trees have become a place of remembrance, as family members place items on the trees in remembrance of loved ones lost at sea.

“No one has made that suggestion yet, but I wouldn’t really mind if someone wanted to do that,” he said.

“It’s there for the public.”

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Nalajuk Night in Labrador

BY TOM NILES HAPPY VALLEY-GOOSE BAY, N.L.

Every year on Jan. 6, all across Labrador people prepare for Nalajuk night.

It’s an evening where people anticipate “nalajuks” coming to their door — mysterious people clothed in furs, whose identities are not often known to those whose home they’re visiting.

While there’s some variation in tradition all across the board, the general idea is that the nalajuks will demand if you have been well behaved and ask you to sing for them. If you profess you are well behaved and agree to sing, you’ll be given candy, as a reward.

In some cases, children are encouraged to hang up their stockings again on Nalajuk night. It’s an end of Christmas tradition that many Labrador Inuit think of as “ending off the holiday season with a bang” as it takes place on the twelfth day of Christmas.

The nalajuks are closely tied with the

Moravian church, whose presence is well known in many Inuit communities in Labrador.

This most recent year, celebrations took place in Happy Valley-Goose Bay outside the Nunatsiavut building.

Despite the chilly air, many people who grew up in fear and awe of the nalajuks made their way to the outdoor event.

Sharon Edmunds was one of the Nunatsiavut employees who helped organize the event.

“It’s to keep traditions in our culture strong,” explained Edmunds, the team leader in health and social development.

She also mentioned that the tradition was brought to southern Inuit communities from those who had been relocated from communities such as Hebron, Nutak and Okak.

Edmunds herself remembers the tradition from growing up in Hopedale and Makkovik.

While traditionally it was required that you had to respond to the Nalajuks questions in Inuktitut, there was some more flexibility at the Happy ValleyGoose Bay event. Many people, young and old, performed songs in Inuktitut when demanded, while others had to hope that the Nalajuks would be satisfied with spirited performances of songs in English.

While some believed the event was geared towards children, Edmunds assured that it was for the entire family to be enjoyed. In addition to the candy handed out by the nalajuks, there were several door prizes awarded and hot chocolate enjoyed by all.

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The man who helps Santa

Bruce Moores enjoys bringing smiles to kids’ faces

Among his numerous volunteer activities throughout the central region, Bruce Moores has been busy helping Santa in the busy days leading up to Christmas.

Krysta Carroll photo

BY KRYSTA CARROLL GRAND FALLS-WINDSOR, N.L.

Santa is a busy man.

He can’t make it to every event during the holiday season, so he has people all over the world to assist him during the busy months leading up to Christmas.

One such helper is Bruce Moores, a Botwood boy who has called Grand Falls-Windsor home for over 45 years.

He’s been Santa’s helper in the parade in Grand Falls-Windsor for five or six years, riding alongside Mrs. Claus as the main attraction.

“The last three years I’ve been gathering kids’ names to make a list,” Moores said. “I identify the kids on the street by location.

“The last two years I’ve had over 120 kids’ names.”

Moores said he and his wife Lillian – who he says is also a “professional volunteer” – have always been involved with children.

Moores himself was a Scout leader in his younger days for 13 years.

“I love kids,” Moores said, adding the Santa’s helper gig is a perfect fit.

He loves seeing the look on children’s faces when they see Santa and he speaks to them during the parade.

“We were driving by and I saw one kid with their front teeth gone and I said, ‘Ho, ho, ho. Santa gotta get you some front teeth for Christmas,’” Moores

recalled, adding there was a great reaction from the child and parents. “(I love) seeing the looks on the kids’ faces when you call their names or say something funny to them.

“And not only the kids, but the adults as well.”

After the parade Santa visits the Carmelite House, which is another favourite of his.

“Visiting those seniors, every year you have a splash,” Mores said. “It’s amazing.

It’s just lots of fun.”

Moores also helps Santa in Norris Arm North, where he volunteers his time at the United Church in his wife’s hometown, and attends services every couple of weeks.

Community involvement This Santa’s helper will be 76 years old on Christmas Day, and his community involvement list is still quite long.

While most may recognize Moores as a town councillor – a position he held for eight years before deciding not to run in the last election – he’s also noted as being a firefighter, a ‘breakfast program man,’ and more.

“I’ve been a volunteer fireman for 42 years here in Grand Falls-Windsor,” Moores said. “I resigned about two years ago but I still run their TV Bingo on Thursday evenings. I put in about 20-25 a week on the bingo thing.”

He has been helping the Cataracts

with their bingo fundraisers for the past two or three years, and every Thursday delivers Meals on Wheels.

“That’s rewarding as well,” Moores said.

He’s on the refugee committee, which brought one family to the community a year and a half ago and is welcoming the second family to town, and has been volunteering and working for the Diabetes Association for about 10 years, doing collection on the drop boxes.

He has over 10 years under his belt as a co-ordinator of a school breakfast program and is at school two or three times a week delivering food such as fresh fruit and milk.

Why would someone be so involved with so much volunteering?

“Lillian tells me it’s because my mother was a professional volunteer,” Moores said. “She was really involved with volunteering for the Red Cross and the hospital, the church … I guess it rubbed off.”

His mother, Cora (Effie) Moores is the namesake of the gift shop in the hospital in Botwood.

“The rewards of volunteering are just untold,” Moores said. “My reward for the breakfast program is when I’m walking through the mall and a kid says, ‘Mom, that fellow there does breakfast.’

“I like to see people happy and I do what I can to make them feel good.”

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Grand Falls-Windsor family goes all out with annual Christmas display

The Sheridan family, including dad Jim, twin children Kerri Ann and Aidan, and mom Candace, enjoy setting up a big display for Christmas and Halloween.

Krysta Carroll photo

Sheridans continue storytelling tradition

BY KRYSTA CARROLL GRAND FALLS-WINDSOR, N.L.

Many families have traditions.

For Candace Sheridan, driving around looking at Christmas lights in Calgary was one for her family.

“Back when I was small my favourite memory of Christmas was our family getting together in a car, driving like 20 minutes to see the big Christmas displays, and it would be a big event,” she said.

Now with children of her own, Candace and her husband Jim

are making memories not only for themselves and their children, Aidan and Kelli Ann, but for many other children and their families as well.

When their children were young they started following the tradition of looking at Christmas lights with them.

“As they got a little bit older they said, ‘Mom, why don’t we decorate too,’” Candace said.

“We always put a few things out, building up when the kids were small, but about five years ago we started the Halloween displays – Kelli Ann and I love Halloween,” Candace said. “A lot of

people were walking by and saying, ‘We can’t wait to see Christmas.’”

It takes the better part of a month to set up the display, as Candace likes to do a little at a time to build anticipation.

“You see the school busses going by — everyone is looking every day to see what’s different and what’s new,” she said.

They also try to tell a story with their displays, and usually go with the classics.

Themes are discussed during family movie nights. They talk about their favourite movies, and discuss favourite funny parts and what parts stood out the Continued on page 28

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There’s also a sign that tells the moral of the story. “Maybe Christmas doesn’t come from a store. Maybe Christmas… perhaps…mean a little bit more.”

Krysta Carroll photo

Directions to Whoville.

most, and that’s what they base their next theme on.

“We all get involved in it and its fun,” Candace said, adding she gets what she can around town. Signs are made

by Stagg Signs, and everything from lights, electrical cords and hardware are bought in the community.

“Even the electrician came back after hours to put a special circuit in for us,”

she said. “It’s for everybody – it’s not just for us.

They all want to help out. Their kids enjoy it too.”

“We try to put stuff in for everybody,” she said.

The little ones particularity like the huge inflatable duck.

“Someone said to Jim, ‘We know it’s Christmas when the duck goes up,’” Candace said.

“It’s a bit of fun for everybody and everybody gets excited.”

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YULETIDE

PHOEBE WARREN

HONOURABLE MENTION

READER STORY

BY PHOEBE WARREN

My Christmas Rose

Six years ago in the season leading up to Christmas I listened to a story that changed me forever. I have worked in the public service area for 20 plus years and that year, that person, that story changed my life.

I love Christmas and everything that goes with it — hustle, bustle, carols, cookies, decorations but most of all the giving of gifts.

I love deciding what gift to give, wrapping It, delivering and receiving. That little bit of joy it brings for that moment can make a big difference to someone’s life.

While sitting at work and chatting with a patron, she expressed her feelings to me about Christmas. Not being too well to do, she told me how she has tried over the years to make sure her son had whatever he wished for beneath the Christmas tree and while doing this she done without and that very rarely was there a gift under the tree for her, it didn’t matter she said as long as her son was happy.

After she left I sat there thinking how would I feel if I were in her shoes. Now I know it’s not about the getting, it’s about the giving, but I would be lying if I said I didn’t

like getting presents. I vowed she would not get up this Christmas morning without a gift. So I talked to my co-workers, family and friends and asked if they would be interested in being a secret Santa. Together we filled Santa’s sack. Christmas I waited until late at night, got into my car, drove past her house — no lights on. I parked up the street, walked back to her house and left Santa’s sack on her front steps, not knowing the outcome.

Weeks later someone told me how she had told them of her secret Santa. How she woke on Christmas morning to find Santa had actually left a sack of presents on her front steps. I let the year go by and not a word. Christmas came again and she had moved, once again I completed my Eve tradition and I drove away.

For four years I completed this task and it made me feel so good.

The purse on her shoulder, the gloves on his hands the broach in her lapel all made my Christmas.

As the fifth year approached she was diagnosed with cancer and I was crushed — no Santa this year. The months went by and then it was December, what will I do? Will she be here this Christmas? I want to tell her

who I am before she dies, I want to laugh with her but I’m terrified. So I gather the gifts and make my way to her home.

We sat at the table chatting and then I break the news, thinking I was going to cry.

Instead I laugh. “You ruined my Christmas,” she said, “now no secret Santa tonight.” Our day ended with laughter and a feeling of love I never knew.

It’s year six as I write this story and Roseanne is still gracing us with her laughter, sick but still funny. Her son Scott is quite the guy, terrified too about losing his mom. We try to comfort him because we love him so much. Christmas is fast approaching and her health is failing just as fast.

Will she be here for Christmas — I don’t know. Will I be Santa — you bet.

My Christmas Rose got to see another Christmas with her son Scott, the love of her life and instead of a secret Santa I brought Santa to her. We laughed and shared memories - what a way to spend Christmas Eve. Unfortunately on Dec. 31 she lost her battle with cancer. I will never forget her and I will always be someone’s secret Santa in her memory.

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YULETIDE

MAY BUTT

HONOURABLE MENTION

READER STORY

Filled my heart with so much joy” May Butt lives in Corner Brook.

She received Honourable Mention in our Christmas Story contest.

BY MAY BUTT My story wasn’t too many years ago. It happened in 2013. I was 33 years old and was diagnosed with a rare brain condition the caused, and still causes, weakness and numbing on one side of my body. It required a major surgery that wasn’t successful. That, in turn, caused me to be unable to work then and now. This happened just a few months before Christmas.

Christmas is my favorite time of year because it always seems to bring the best out in everyone and my story shows just that.

I always managed to make Christmas a happy one. I have a daughter that I had to give Christmas to, but 2013 ended up to be a struggle and I didn’t think I would be able to do that for her.

My daughter was in elementary school at the time, and after my surgery the principal would ask her how I was doing. She would answer but she had a worry or a sadness in her because she knew how hard it was.

To find out how you can enter the 2019 Christmas Story contest, see the ad on Page 102.

Yuletide 2018 pgs.indd 30

Somehow the principal found out about the hardship that year and that I was off work with no income of my own. What was coming in had to be used to pay the bills, keep my electricity, which I kept getting cut off notices for, and pay my rent, which was also behind, and that meant I was receiving eviction notices. I did manage to pay enough on that to keep my home. So to provide Christmas that year may not have happened.

One day I got a call from the school and they were asking about sizes for clothes and shoes, and also what was wanted from my daughter. I told her everything she wanted to know and what happened after that brought tears to my eyes.

First, I had friends and family do up care packages for me knowing the struggle I was having and how many tears I shed with worry, even though those people didn’t have much for themselves. Then, in the first two weeks of December I had received another call from the school asking me to go down.

When I showed up, there were big bags full of gifts and envelops with gift cards for clothes and food. I didn’t expect that and it filled my heart with so much joy.

But here is the most unexpected surprise that we got that year. It happened one evening, just a couple days before Christmas Eve. There was a knock on my door and when I answered, there was a woman, whom I had never seen before. She asked if she had the right person, giving my full name, first, middle and last. I said yes she did and she handed me three more gift cards valued at $600 and said it was a gift from Santa, said Merry Christmas and walked away.

I still to this day, have no idea who that woman was or where those gift cards came from.

That year, was and will always be, the most memorable Christmas for me and my daughter. It also showed me that, no matter what anyone may think, I believe that there are Angels among us walking this Earth.

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YULETIDE

SUSAN TILLER

HONOURABLE MENTION

READER STORY

The Red Velvet Dress

Susan Tiller lives in St. John’s.

She received Honourable Mention in our Christmas Story contest.

Most people would think that my parents would be annoyed and disappointed but my mother and father simply took this opportunity to explain to us that Santa was not the only one who left gifts under the tree! He actually leaves only ONE special present for us and leaves it up to mom and

dad to buy the rest. This is why there were gifts hidden in the attic. I accepted this explanation freely and with a happy heart, for I now understand how it is possible for Santa to travel the world and have enough gifts in his magic bag for all the children on earth! Of course, mom and dad buy the rest and Santa leaves one special gift, something really special – now that makes perfect sense to me.

I went to bed that night with a happy heart knowing that this important piece of information had been revealed to me. I felt very grown up and smart – after all I knew the secret!

I couldn’t wait for Dec. 25 when my brother and I would tear down the stairs to our giant Christmas tree in search of the ONE special gift Santa Claus left especially for us …and I simply couldn’t wait to wear my red velvet dress to church on Christmas morning.

Happy Holidays

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December 23, 1965, is a date forever etched in my memory for that was the day my little brother Victor and I learned that Santa Claus was not the only one who left gifts for us underneath the Christmas tree.

We were very curious children and rather naughty actually when we embarked on a hunt for Christmas gifts, and to our delight, discovered them in our parent’s bedroom attic.

It was the evening of Dec. 23, the night our mother and father enjoyed an outing celebrating the holiday season. Victor and I were so proud and felt so grown up that we were given the responsibility of taking care of our little sister, Valerie, and for the first time we “babysat” each other.

As the garage door closed, we peeled our ears for sounds of footsteps and when we were absolutely certain no one was there we set out on our search for hidden presents.

All through the house we ran, opening cupboards, drawers, looking under beds and even checking the washer and dryer – no luck! With dejected hearts, we almost gave up, but we thought of one last place to look.

Into our parents’ bedroom we crept as Víctor opened up the closet to get a good view of the attic hatch and quickly popped it open.

Hanging from the ceiling like a monkey, and perched on top of my shoulders, he craned his neck while holding a flashlight in the other hand. Low and behold in front of his eyes was a pile of unwrapped gifts!

With squeals of delight, he yelled “I see a watch – I see skates – I see a Chatty Cathy doll!” “Do you see anything for me?”, I screamed – “Yes, a girl’s dress – a red velvet one!”. “Throw it down, throw it down”, I pleaded. When the red velvet dress hit the floor, I greedily grabbed it and threw it on right over my pyjamas. “I love it, I love it!”, I screamed, as I admired myself in the mirror.

A nagging doubt crossed my mind though as I remembered that this was the exact same dress I had asked Santa for at last week at Santa’s Village – how come it is in my parent’s attic two days before Christmas?

Victor was still invading the attic for more presents when all of a sudden, we heard the front door open! “We’re home, where are you kids?”. Caught right in the act, I quickly regained my composure and casually strolled

down the stairs to greet them, a guilty smile pasted on my face.

Oh, and by the way, I left my brother HANGING from the attic when I bolted out of the room! When my mother took one look at me, there was disbelief on her face and at first it didn’t register why she seemed so shocked UNTIL I looked down and much to my dismay realized I was still wearing the red velvet dress! For the first time in my young life, I was at a loss for words and all I could say was, “I love it – how does it look on me? – I love the color!”

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2018 RECIPE CONTEST WINNER

Anne Jackson SCARBOROUGH, ONTARIO

vers o p o P

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Tastes of the

Season Holiday Menu Ideas

APPETIZERS & DIPS..................P. 34 MAIN DISHES.............................P. 37 SIDE DISHES............................... P.53 BREADS AND MUFFINS............P. 55 BARS AND COOKIES..................P. 63 CAKES AND DESSERTS.............P. 75 PUDDINGS.................................P. 89 MISCELLANEOUS......................P. 92

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Appetizers and Dips PICO DE GALLO Ingredients 2 cups tomatoes, diced, about 3 medium tomatoes 1 small finely chopped onion 1/2 cup roughly chopped fresh cilantro 2 tbsp fresh lime juice 1 jalapeno (optional) seeded and finely chopped 1/2 tsp coarse salt 1/8 tsp pepper Method In medium bowl, combine onion and lime juice. Let stand for 5 mins, then add all ingredients.

Stir until evenly distributed.

Refrigerate for 30 mins. Serve with your favorite tortilla chips.

Yuvadee Feltham Glovertown

BERNIE’S CORN BEEF Ingredients 1 can corn beef 1/4 -1/2 cup mustard 1/2 cup mayonnaise 1 shake each of tabasco sauce and soy sauce 1 cup chopped celery 1 cup chopped onions 1/2 cup chopped green pepper

Method Mix all together and add 1 cup grated sharp, old cheddar cheese.

Chill for one hour before serving.

Serve with crispy bread or crackers.

ANNE’S MEATBALLS Make meatballs or buy frozen meatballs. Toss frozen meatballs in slow cooker. Add 1 jar store bought chili sauce and one jar of Welsh’s grape jelly. Turn slow cooker on high and wait for the magic to happen. When using frozen meatballs, this will take about 2-3 hours.

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Appetizers and Dips COD NUGGETS Ingredients DREDGE 1/4 cup flour EGG WASH 4 eggs 1/2 cup milk BREADING 1/4 cup cornmeal 3/4 cup flour 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp cumin 1/2 tsp celery salt 3/4 tsp pepper 1/2 tsp chili powder 1/4 tsp salt Method Whisk egg wash ingredients together thoroughly and set aside. Mix breading ingredients together thoroughly. Dredge cod pieces in flour, then dip in egg wash. Roll pieces in breading, shake off excess, dip in egg wash again, and roll once more in breading. Deep fry at 325 degrees for 5-7 mins, until they are a golden colour and cooked through (test one after 5 mins and gauge how much longer from

there). Serve with tartar sauce, or seafood dipping sauce.

Cynthia Maloney Sweet Bay

DIP Ingredients 1 small pkg cream cheese 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup salsa

and half of mayonnaise. Add all the relish. Put in a small bowl lined with Saran Wrap. Chill.

Combine remainder of cream cheese and mayonnaise and chill.

Remove ham from fridge and invert on plate. Spread cream cheese/mayonnaise mixture over ham. Serve with crackers.

Sylvia Meadus Gooseberry Cove

HOT BACON-CREAM CHEESE DIP Ingredients 8 oz cream cheese, softened 2 cups sour cream 1 1/2 cups shredded cheese Sylvia Meadus 6 slices of bacon, cooked and Gooseberry Cove crumbled 1/2 cup sliced green onion

Method Mix all ingredients together, top with grated cheese and chopped peppers. Chill. Serve with chips or crackers.

HAM STACK Ingredients cabbage leaves 2 cans flaked ham 4 oz cream cheese 1/2 cup mayonnaise 1/3 cup green relish

Method Mix ham, half of cream cheese

Method Preheat oven to 400 degrees.

Combine softened cream cheese, sour cream, shredded cheese, bacon and green onion. Spoon into a 1-quart baking dish. Bake for 25-30 mins or until cheese is bubbling and hot. Serve with bread slices, crackers or veggies.

Sylvia Meadus Gooseberry Cove

CRAB DIP Ingredients 4 oz cream cheese 1 tbsp ketchup 1-2 tsp French dressing 1/2 cup mayonnaise 1/4 cup chopped green onion 7 oz crab Method Cream the cream cheese. Whip in remaining ingredients, adding crab last. Chill. Serve with crackers.

Sylvia Meadus Gooseberry Cove

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37

Appetizers and Dips

HAM AND CHEESE BALL Ingredients 1 can flakes of ham 1 cup shredded cheese 1 tsp Worcestershire sauce 1/4 cup Miracle Whip 1/4 cup nuts 8 oz cream cheese Method Mix ham, cheeses, Worcestershire sauce, Miracle Whip and nuts together.

Form into ball and roll in chopped nuts. Serve with crackers.

Pamela Foss Embree

NUTTY CHEESE BALL Ingredients 400 mL crushed pineapple, drained 375 g cream cheese, softened dash of salt dash of onion powder 1/2 cup chopped cashews 1/3 cup chopped green pepper 1/2 cup grated cheese

plastic wrap. Chill in the fridge for 2-3 hours. Remove and unwrap.

Roll in grated cheese. Serve with crackers, pita bread, etc.

Louise Smith North West Brook

Method Beat pineapple, cream cheese, salt and onion powder together.

Mix in cashews and green pepper.

Roll into a ball shape and wrap in

Martin’s Flowers

SPINACH DIP Ingredients 3/4 cup mayonnaise 1 pkg Knorr onion soup mix 1 pkg frozen chopped spinach, thawed 1 small container sour cream Method Mix all ingredients together.

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Main Dishes

COPY CAT SHAKE AND BAKE Ingredients 3 cups dry breadcrumbs 1/4 cup oil 2 tsp salt 2 tsp onion powder 2 tsp sugar 2 tsp garlic powder 1 tsp pepper 1/2 tsp chili powder 1/2 tsp parsley 1/2 tsp basil 1/2 tsp oregano

POTATO, PARSNIP AND CARROT SOUP Ingredients 2 tbsp butter 1 large onion, sliced 2 carrots, diced 2 parsnips, diced 1 can chicken broth 2 potatoes, diced parsley thyme 1/2 cup + 2 tbsp milk

Method Blend together and keep in fridge.

Coat chicken pieces in shake and bake, bake for 40 mins (bone in) or 20 (boneless). Can use on boneless pork chops too (20 mins).

Sarah Saunders Pasadena

Method Melt butter in pan, add onions and cook for 15 mins. Add carrots and parsnips. Cook for 10 mins. Add broth, potatoes and seasonings.

Cover and simmer until veggies are very soft. Puree soup in blender, add milk. Add soup back to pan and season soup to taste.

Heat, and thin, if needed, with additional milk.

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Main Dishes

Method Cook pasta and drain. Brown meat, onions and garlic; drain any grease. Add salsa, tomato, corn and chili powder. Cook for a few mins. Add pasta to meat mixture.

Stir in half the cheese, then top with remaining cheese. Broil, if desired, to brown cheese on top.

CROCK POT ROOT BEER PULLED PORK Ingredients 1 pork roast 2 cans of root beer 1 chopped onion 1/2 cup brown sugar 3-4 tbsp garlic 1 1/2 cups BBQ sauce Method Place everything in slow cooker

and cook on low for 8 hours. Shred meat and stir back into sauce.

Serve on toasted rolls or on its own.

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CHILI PASTA SKILLET Ingredients 3 cups rigatoni pasta, uncooked 1 lb ground moose or beef 1 onion 4 cloves garlic 1 cup corn 1 tbsp chili powder 1/2 cup salsa 1 diced tomato 3/4 cup cheese

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Main Dishes

Method Melt butter in sauce pan. Add flour and thyme. Cook 1 minute. Slowly add milk, stir until thick, about 8 mins. Remove from heat, add cheese, mustard, salt and pepper, and pasta. Stir. Add in chicken and vegetables. Pour into greased baking dish and top with bread crumb mixture. Bake for 25 mins.

Sarah Saunders Pasadena

CHICKEN BACON RANCH PASTA BAKE Ingredients 10 oz penne pasta, cooked 2 cups chicken, cooked and diced 3/4 cup bacon, cooked and chopped 1/4 cup butter 1/4 cup flour 2 cups milk/cream 1 tsp onion powder 1 tsp garlic powder t rea r. G s!! o c a é e D s Ide Hom istma Chr

1/3 cup ranch dressing 3/4 cup shredded cheese Method Place cooked pasta, chicken and bacon in glass baking dish. Add butter to sauce pan, and melt. Add flour and seasonings, cook one minute. Slowly add milk or cream and cook to thicken. Remove from heat and stir in ranch dressing and shredded cheese. Fold into chicken, bacon and pasta. Bake 350 degrees for 15-20 mins.

Sarah Saunders Pasadena

CORNER BROOK PLAZA

FRIED SALT COD Ingredients 1 lb salted cod (soak in water until not too salty) 1 egg 1 cup bread crumbs 1/4 tsp pepper 1/8 tsp salt 1/2 tsp paprika 1 tsp Mrs. Dash (garlic & herb) 1/2 cup olive oil Method Mix bread crumbs, salt, pepper, paprika and Mrs. Dash together.

Cut cod in strips, dip in egg, then roll in bread crumbs mixture. Heat olive oil in large frying pan. Fry cod until brown, about 10- 20 mins.

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1/2 tsp thyme 3 cups milk 1 1/2 cups cheese 2 tsp mustard 1/2 tsp salt 1/4 tsp pepper 4 cups cooked fusilli pasta 3 cups cooked chicken and mixed vegetables 1/4 cup melted butter 1 tbsp parsley 1 1/2 cups bread crumbs 1/4 cup shredded cheese

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Main Dishes BOBOTIE (SOUTH AFRICAN CURRIED MINCE PIE) Ingredients 1/2 cup (35 g) fresh breadcrumbs 1 cup (250 mL) milk 2 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 2 garlic cloves, crushed 1 kg minced beef 2 tbsp mild curry powder 1/2 tsp pepper 1/2 cup (85 g) raisins 1/2 cup chopped apricots 1/2 cup chopped can tomatoes 2 eggs 1/2 tsp ground turmeric Step 1 Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125 ml) milk until needed.

Step 2 Meanwhile, heat oil in a large, deep frypan over medium heat.

Add onion and carrot, then cook, stirring for 3-4 mins until soft.

Add garlic, then cook for further 2 mins or until fragrant. Add minced beef and cook, breaking up lumps with wooden spoon, for 5-6 mins until browned. Stir in curry powder, pepper, raisins, apricots and tomatoes, then cook for 2 mins. Stir in breadcrumb mixture.

Season, bring to a simmer, then divide mixture among four 2-cup (500 ml) ovenproof dishes. Cover with foil and bake for 25-30 mins.

Step 3 Beat egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl.

Remove dishes from oven, discard foil and pour egg mixture over.

Bake for a further 20-25 mins or until topping is golden and set.

Cool for 5 mins. Garnish bobotie with bay leaves or curry leaves and serve with rice and salad.

Yuvadee Feltham Glovertown

LESLIE’S TIDDO CHOPS 4 nice sized pork chops Place two in the bottom of the pan. Place a heaping tbsp of Hellman’s mayonnaise on each chop. Top each one with a tbsp of dried vegetable soup mix. Cover with the other two chops. Wrap in tin foil and bake at 350 degrees for 1 hour, depending on the thickness of the chops.

Anne Jackson Scarborough, Ont.

CLOUD TATERS Ingredients 5 pounds Yukon Gold or PEI taters, cooked, drained and still hot 4 oz or 1 small package plain Philly cream cheese 1/2 carton sour cream 1 tsp-2 tsp onion salt and garlic salt 1/4 cup real butter Method Use a hand blender till the taters are peaking like clouds. Double this recipe because it will go fast.

Anne Jackson Scarborough, Ont.

We carry a full selection of Newfoundland Books

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Gallery Pharmacy (709) 944-5332

Everyday gift items and lots more in-store at Gallery Pharmacy Check us out on Facebook

Open Monday - Saturday 9 a.m. - 10 p.m.

Sunday 10 a.m. - 10 p.m.

NEW CLIENTS ALWAYS WELCOME!

201 Humber Ave. Labrador City, NL (709) 944-6844 Pharmacy Toll Free: 1-888-944-5332

7698652

www.gallerypharmacy.com

FULL PRESCRIPTION SERVICE 7 DAYS A WEEK FREE DELIVERY (some exceptions apply) 40

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GEORGE’S ROAST BEEF 3-6 lbs standing rib roast Salt and pepper the roast. Put on rack and place in oven at 450 degrees for 20 mins, then drop temperature to 350 degrees and cook anywhere from 2-3 hours, depending on size of roast. Take it out of oven and let rest for 10 mins. Carve well-done ends for me and the rare middle for George.

Serve with Cloud Taters.

Cloud Tater recipe can be found on page 40.

Anne Jackson Scarborough, Ont.

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Main Dishes and sprinkle with chopped green onions or parsley. Bake at 350 degrees for 45 mins or till top is browned. Serve each person one complete sandwich for breakfast.

Anne Jackson Scarborough, Ont.

SHIRLEY’S BREAKFAST PANCAKES ANYTIME Ingredients 1/2 large container of small curds cottage cheese 2 eggs 2-4 tbsp sugar 3/4-1 cup all-purpose flour

DAWN’S EASY CHRISTMAS BREAKFAST STRATA Butter a baking dish or casserole dish big enough to accommodate number of bread slices you will use. Cut ends and sides of slices of bread (save these for stuffing).

Butter both sides (good way to use up old bread). Lay buttered side Method down in baking dish that has been Mix together and drop by sprayed with Pam. On each slice spoonful onto greased pan. Start place slices of ham and grated flipping your fluffy pancakes. cheddar cheese. Beat 6 eggs with 2 cups of milk, salt and pepper and Anne Jackson 1 tsp Worcestershire sauce. Pour Scarborough, Ont. over bread and leave overnight in refrigerator. Bring out in morning

LADY “DI”ASPARAGUS BACON QUICHE Ingredients 1 9” deep dish frozen pie shell 6 strips bacon 1 pound of asparagus 3 large eggs 1 1/2 cups of half and half cream 10% 1/2 cup Parmesan cheese grated 1 green onion, finely chopped 1 tsp sugar 1/2 tsp each of salt and pepper pinch of freshly ground nutmeg Method Bake pie shell according to package directions and cool.

Cook bacon until crisp, and then crumble it. Cook asparagus in boiling salt water for about 4 mins, until crisp. Arrange asparagus and bacon on cooled crust. Mix together eggs, cream, parmesan cheese, green onion, sugar, salt, pepper and nutmeg. Pour mixture

Chris, Tanya & sTaff aT Springdale Home Hardware, 163 Cpl. S. Bouzane Blvd, Springdale, NL Phone: 709-673-3903 Fax: 709-673-4723

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SPRINGDALE HOME HARDWARE

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Main Dishes over asparagus and bacon. Bake in preheated oven for 10 mins at 400 degrees. Reduce heat to 350 degrees and bake 25 to 30 mins until quiche is browned and puffed, and knife inserted near center comes out clean. Let cool 10 mins. Serves 6.

Anne Jackson Scarborough, Ont.

LADY “DI” CHICKEN DIVAN Ingredients 3 boned chicken breasts 1/4 tsp pepper 6 tbsp oil 10 oz package frozen broccoli or par boil fresh 1 10 oz can of cream chicken soup and/or mushroom and/or celery soup 1/2 cup of Hellman’s mayonnaise 1 tsp each of curry powder and lemon juice 1 cup grated cheddar cheese

RABBIT STEW Ingredients 2 rabbits fat pork 1/2 cup diced potato 1/2 cup chopped celery 3 carrots 1 cup chopped onion 1 cup diced turnip 3 tsp flour 1 1/2 tsp salt

OUTDOOR SUPPLY STORE Newfoundland & Labrador Largest selection of Guns and Outdoor Gear

Method Cut up rabbit after cleaning.

Dredge with flour and brown in pork fat. Add vegetables and cook for 20 mins. Thicken gravy. This may be served with a pastry over it.

Cynthia Maloney Sweet Bay

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Method Cook bite-size pieces of chicken with pepper in oil and add broccoli. Place in buttered casserole dish and add remaining ingredients, except cheese. Pour grated cheese over top mixture and bake 350 degrees for 30-35 mins.

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Anne Jackson Scarborough, Ont.

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Main Dishes CABBAGE ROLLS Ingredients Cabbage leaves 1/2 cup rice 1/2 tsp salt 1/2 tsp pepper 1 cup water 1 pkg ground beef Chopped onion 1 can tomato soup 1 can tomato sauce or tomatoes

in a loaf pan.

TOPPING Ingredients 1/3 cup ketchup 1 tbsp mustard 1 tbsp brown sugar Method Mix together and spread over top of meat loaf.

Cover with foil – poke holes in foil for steam to escape. Bake for 1 hour. Uncover and bake for another half hour.

Method Place leaves in hot water to wilt.

Combine meat, rice, onion, salt and pepper. Roll up in a cabbage leaf. Lay in a tightly covered casserole. Add soup, sauce and water. Cook for 1 hour.

Sylvia Meadus Gooseberry Cove

Sylvia Meadus Gooseberry Cove

MEAT LOAF Ingredients 1 pkg ground beef 1/4 cup chopped onion salt and pepper to taste 1/2 cup bread crumbs 1 egg, beaten enough milk to mix through (1/2 cup)

HAMBURGER AND CHEESE Form ground meat into patties.

Add salt and pepper to taste. Dip in flour, then beaten egg, then cracker crumbs. Fry till brown.

Put half a slice of cheese on each patty. Pour 1 can diced tomatoes.

Let simmer in large frying pan on stovetop. Served with mashed potato or rice.

Sylvia Meadus Gooseberry Cove

Method Mix all ingredients together. Place

CHICKEN HEART STEW Place chicken hearts, chopped onion, salt and pepper to taste,

Just in time for

in a roaster. Add 1 cup water and cook 1 hour at 350 degrees.

Then add: 1/3 cup peppers 1/4 cup celery 2 tbsp barley 1/4 cup parsnip 1/3 cup stewed tomatoes Cook 20 mins longer.

Add: 1 cup turnip, diced 1 cup carrots, diced Cook for 30 mins.

Add: Couple of diced potatoes 1 envelope spring vegetable cup of soup in 1 cup water Add extra water, salt and pepper as you desire. Cook until veggies are tender.

Sylvia Meadus Gooseberry Cove

CHICKEN CABBAGE STIR FRY Ingredients 3 chicken breast halves 1 tsp vegetable oil 3 cups shredded cabbage 1 tbsp cornstarch 1/2 tsp ginger 1/4 tsp garlic powder 1/2 cup water 1 tbsp soya sauce

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• Equipment Rentals

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Main Dishes

EASY LASAGNA Ingredients Ground beef 1 can tomato paste 1 can tomatoes Salt and pepper to taste Grated cheese Method Cut chicken into strips and fry in oil. Stir till done. Add cabbage and sautĂŠ for 2 mins. Mix cornstarch, seasonings, water and soya sauce, mix until smooth, then stir into chicken/cabbage mixture. Cook till thickened and chicken is coated.

Onions and red peppers can be added, if desired.

Sylvia Meadus Gooseberry Cove

1 egg 1 tsp baking powder Milk (enough to make a thin batter) Salt and pepper to taste

Method Fry meat. Add tomato paste and tomatoes. Simmer for 20 mins.

Cook lasagna noodles. Place a layer of noodles, layer of sauce, layer of cheese, repeat, ending with layer of sauce. Top with grated cheese. Bake at 350 degrees for 30 mins.

Sylvia Meadus Gooseberry Cove

SWEET & SOUR MOOSE NUGGETS BATTER Ingredients 1 cup flour

SWEET & SOUR SAUCE Ingredients 3 tsp ketchup 2/3 cup sugar 1/4 cup vinegar 1 tbsp cornstarch mixed in 1 cup water Method Cut moose into bite size chunks.

Boil till tender (20 mins). Dip moose nuggets into batter and deep fry till golden. Combine sauce ingredients in saucepan and heat until thickens. Serve nuggets with sweet & sour sauce and rice.

Sylvia Meadus Gooseberry Cove

Management and Staff of the

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FOR RESERVATIONS Call: 709-832-2180 or 832-2355 or

Toll Free: 1-888-275-1098

Or drop us a line at burinpeninsulamotel@gmail.com 45

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Main Dishes SWEET & SOUR SAUSAGE Ingredients 1 pkg (12 oz) uncooked sausages, cut into bite size pieces 1 cup sugar 3 tbsp cornstarch 1 cup water 1/2 cup vinegar 1/2 cup ketchup 1 8 oz can crushed pineapple, drained hot cooked rice Method In skillet, cook sausage until no longer pink. Drain and set aside.

Combine sugar, cornstarch, water, vinegar and ketchup and add to skillet. Bring to a boil, reduce heat and cook for 2 mins or until thickened. Add pineapple and sausage. Heat and serve over rice.

Mary J Read Corner Brook

Terry’s Tents Ltd. In Service Since 1992

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Main Dishes SALMON WITH ZESTY MUSTARD MAYONNAISE Ingredients 4 salmon fillets 1/3 cup mayonnaise 2 tbsp Dijon mustard 2 tbsp water 1 tbsp liquid honey 1/4 tsp chili powder pinch cayenne pepper (optional) 1 tsp lemon juice Method Prepare fillets on foil-lined baking sheet. Whisk together mayonnaise, mustard, honey, water and spices.

Remove 1/4 cup for sauce, stir in lemon juice and set aside. Brush remaining mixture over salmon.

Bake in 400-degree oven until fish flakes easily when tested, about 12-15 mins. Serve with reserved sauce.

Mary J Read Corner Brook

SUPER SALMON BAKE Ingredients 4 salmon steaks 2/3 cup dry bread crumbs 3 tbsp butter 1 tsp grated lemon peel Pinch of salt 1 tsp freshly ground pepper Method Preheat oven at 450 degrees. Thaw fish if frozen. In bowl, combine bread crumbs, butter, salt and pepper. Coat broiler pan with oil and arrange salmon steaks on broiler rack. Sprinkle about 2 tbsp of crumb mixture over each steak.

Bake in center rack for 10-12 mins.

Bernadette Kennedy CBS

PORK CHOP DINNER Ingredients pork chops potatoes, sliced carrots, sliced onion, chopped

1 can green peas 1 pkg onion soup mix Method Grease casserole dish. Put on 1 layer of potatoes, carrots, onion and green peas. Fry pork chops until brown and place on top of layers. Mix the soup mix according to directions on package. Pour over chops. Bake at 350 degrees for 1 hour.

Pamela Foss Embree

SHEPHERDS PIE Ingredients 1 lb ground meat 1 tin tomato soup 5 potatoes 1 onion 2 carrots 1 tin green peas, drained salt milk margarine

COD AU GRATIN Ingredients 1-2 lbs cod fillets dash of pepper 1/2 cup bread crumbs 1/4 cup butter 1 onion, chopped 1 cup milk 1/2 cup grated cheese 1/4 cup flour Salt Method Melt butter in sauce pan. Stir in flour until smooth. Add milk, onion, salt and pepper. Stir until thick and smooth. Place fish in well-greased casserole dish.

Pour sauce over fish and sprinkle bread crumbs over top. Bake at 350 degrees for 30 mins. Sprinkle cheese on top and return to oven for 20 mins.

Jean White Lewisporte

Method Fry meat with onions and drain.

Add soup when meat is done. Boil carrots and potatoes until tender.

In casserole dish, layer meat first, green peas and then carrots. Mash potatoes with milk and margarine.

Spread over meat mixture. Cook uncovered at 400 degrees until potatoes are brown.

Pamela Foss Embree

Leonard & Hazel Tucker Owner/Operators

42 West St., St. Anthony (709) 454-4045 12 Commerce St., Deer Lake (709) 635-2580

Marshmallow Hot Chocolate

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Main Dishes

Method In medium saucepan, add butter, cream and cream cheese. Cook over medium heat and whisk until melted. Add seasonings and continue to whisk until smooth.

Add grated Parmesan cheese.

Bring to a simmer for 3 to 5 mins, until it starts to thicken. Enjoy with your pasta.

SPECIAL CHICKEN Ingredients 6 chicken breasts 6 slices mozzarella cheese 1/2 cup milk 1 can mushroom soup 1 pkg. Stove Top dressing Method Place chicken in 9x13 pan. Place cheese slices on top of each piece of chicken. Combine milk and soup and mix well. Spread over chicken. Cover with stuffing. Bake at 350 degrees for 50-60 minutes.

Serve with noodles. Quick meal for all those busy moms out there!!

Cathy Gale Codroy Valley

soup 2 cups frozen California vegetable blend, thawed 1 box turkey stuffing mix 1 cup water 2 cups turkey (or chicken), cubed and precooked 1 cup cheddar cheese, shredded Method Heat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray. Mix soup and water in a large bowl. Add vegetables, turkey and stuffing. Mix lightly and spoon mixture into casserole dish. Bake 20 mins or until mixture is hot and bubbling. Stir and then top with cheese. Bake for 5 more mins or until cheese is melted.

TURKEY AND STUFFING CASSEROLE Rosalind Walter Ingredients low-fat King’s Cove 1 can Servicing Gandercream and Areaofformushroom over 35 Years

TANGY SLOPPY JOES Ingredients 1 lb ground beef 1 cup ketchup 1/2 cup pickle relish 1 tsp seasoning 6 hamburger buns Method Brown meat and add remaining ingredients, except buns, and heat.

Serve on buns. Serves 6. Quick for a busy family on the run.

Motee Young Reidville

Merry Christmas to All!

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70 Roe Ave., Gander • 256-7793

7698473

ALFREDO SAUCE Ingredients 1/2 cup butter 2 cups heavy cream 4 oz cream cheese 1/2 tsp minced garlic 1 tsp garlic powder 1 tsp Italian seasoning 1/4 tsp salt 1/4 tsp pepper 1 cup grated Parmesan cheese

Cathy Gale Codroy Valley

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Whitehillsresort.com 48

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Main Dishes Burgeo

MEATLOAF IN MINUTES Ingredients 1/2 cup evaporated milk 1 lb ground beef 1/2 cup bread crumbs 2 tbsp chopped onions 2 tbsp chopped green peppers 1 tbsp mustard 3/4 tsp salt pinch of pepper

Method Combine ingredients. Mix lightly.

Place in loaf pans. Bake at 375 degrees for 40 mins. Let stand 10 mins before serving.

Louise Smith North West Brook

MOOSE CASSEROLE Ingredients moose, cut in small pieces desired fresh or frozen vegetables (carrot, celery, broccoli, cauliflower, pepper, onions, cabbage, turnip) 1 cup ketchup 2 tsp soya sauce 1/2 cup sugar 2 tsp mustard 1 tin pineapple with juice 1/2 cup rice Method Simmer moose in large pot with vegetables and 1 cup water. Salt and pepper to taste. Mix together ketchup, soya sauce, sugar, mustard, vinegar and pineapple.

Add to moose. Add rice and 1 cup water. Simmer until moose is tender and rice is cooked. Can also be cooked in slow cooker.

Louise Smith North West Brook

Method Mix together bread crumbs, pepper, salt, ground beef, green pepper, eggs and milk. Form into small balls and place in casserole dish. Combine Worcestershire sauce, water, ketchup, vinegar, sugar and onions. Pour over beef balls. Bake 1 hour at 350 degrees.

TIMBER MART

46 Main Street Burgeo 886-2750

Louise Smith North West Brook

SWEET & SOUR CHICKEN Ingredients 3 lbs chicken, cut up in pieces 1/2 cup water 1/4 cup vinegar 3 tbsp ketchup 1/4 cup brown sugar 1 tbsp soya sauce salt and pepper to taste 2 tbsp cornstarch 1/4 cup water Method Boil chicken for half an hour.

Combine 1/2 cup water, vinegar, ketchup, sugar, salt, pepper and soya sauce and bring to a boil. Mix cornstarch in 1/4 cup water. Add to boiling mixture. Stir constantly to avoid burning. Cook until thick and smooth. Transfer chicken to baking pan. Pour sauce over chicken and bake 1 hour at 350 degrees. You can serve with rice or fries.

STORE HOURS: Monday – Saturday: 9 a.m. – 5:30 p.m.

Thursday: 9 a.m. – 9 p.m

HOURS:

Monday – Wednesday: 9 a.m. – 5:30 p.m.

Thursday – Saturday: 9 a.m. – 9 p.m.

7699368

BARBECUE BEEF BALLS Ingredients 1 cup soft bread crumbs 1 tsp pepper 1 tsp salt 1 lb ground beef 1 green pepper, chopped 1 egg

1/2 cup milk 1 1/2 tsp Worcestershire sauce 1/2 cup water 1/2 cup ketchup 1/4 cup vinegar 3 tbsp sugar 1/2 onion, chopped

Sunday: 1 p.m. – 5 p.m.

Scelisa Stacey St. Lawrence 49

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Main Dishes SAUCY CHICKEN WINGS Ingredients 2 lbs chicken wings 1 can (10 oz) tomato soup 2 tsp soya sauce 3 tsp HP sauce 2 tsp Worcestershire sauce salt and pepper to taste Method Place chicken wings in roast pan.

Combine ingredients in a bowl all together. Add salt and pepper to taste. Pour mixture over wings and bake for 1 1/2 hours at 325 degrees. Serve with mashed potatoes or fries, and peas and carrots.

Scelisa Stacey St. Lawrence

MEATBALLS Ingredients 1 lb ground beef 2 egg yolks 1/3 cup dry bread crumbs 1/3 cup Parmesan cheese Pinch of salt or to taste 1/4 tsp pepper 1/4 cup rolled oats 1/4 cup ketchup Method Place ground beef, egg yolks,

bread crumbs, Parmesan cheese, salt and pepper all in one bowl and mix together. Make 1-inch balls and put in roaster pan. Cook until done, then pour sauce (recipe below) over meatballs.

TANGY BARBECUE SAUCE Ingredients 1 1/4 cups brown sugar 1 cup ketchup 1 tbsp dry mustard (or ordinary mustard) 2 tbsp soya sauce

2 tbsp vinegar ½ cup onion, finely chopped 1 tsp salt ½ tsp pepper Method Combine all ingredients in sauce pan. Mix well and cook over medium heat for 10 mins. Reduce heat and simmer for 30 mins.

Scelisa Stacey St. Lawrence

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Big Land Pharmasave Ltd. 1-866-931-2440 7697651

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Main Dishes MOOSE STEW Ingredients 3 lbs moose, cut in small pieces 1/4 lb butter 6 cups water salt and pepper to taste 1 onion, chopped 2 carrots, sliced 10 potatoes, cut in chunks 1 small turnip, cut in chunks Method Brown moose meat in hot butter.

Add water, salt and pepper. Let simmer, adding chopped onion after 1 hour. Cook another hour, then add vegetables. Cook for

30 mins or until vegetables are tender. Make dumplings if you wish.

Scelisa Stacey St. Lawrence

BAKED STUFFED RABBIT Clean rabbit thoroughly Prepare this dressing: 4 cups fine bread crumbs 1/4 cup soft butter 2 tbsp savory 2 tbsp onions salt pepper

Method Fill rabbit with dressing and sew together or fasten with skewers.

Place in a roasting pan and lay four or five slices of fat pork across its back. Add a little water; cover the pan. Bake at 350 degrees until meat is tender (about 25 to 30 mins per pound). Remove from the oven and thicken the drippings for gravy. Top with your favourite pastry and return to oven. Bake at 450 degrees until pastry is nicely browned. Serve at once.

Margaret Crocker

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Side Dishes LOUISE’S EASY CARROT SIDE DISH IN MINUTES Drain 2 cans of carrots well. Place 2-3 tbsp of butter in pan on stove on medium heat. Add drained carrots and warm up. Add about 2-3 tbsp of Canadian maple syrup and/or brown sugar. Mix well most delicious vegetable side dish ever.

cooked. The cheese may ooze out.

Serve warm.

Anne Jackson Scarborough, Ont.

BROCCOLI CASSEROLE Ingredients 1 pkg broccoli, chopped 1/2 cup cheese, grated 1/2 cup low fat mayonnaise 1 small onion, finely chopped 1 egg, beaten 1/2 cup mushroom soup

Anne Jackson Scarborough, Ont.

TATER TOTS GONE WILD Ingredients 1/2 bag tater tots (thawed at room temperature) 1 8 oz package sharp cheddar cheese cut into 1/4” squares hot sauce (Frank’s is good) 1 16 oz package bacon (strips cut into halves) 1/2 cup brown sugar

Method Cut a hole in thawed tater tots and insert the small cubes of cheese, dash with hot sauce and wrap in bacon. Secure it with a toothpick and then roll it in brown sugar.

Place on baking sheet and bake 15-20 mins, flipping half way through so that bacon is thoroughly

Method Cook broccoli 5 minutes and drain well. Mix all other ingredients together and put in casserole. Add broccoli. Mix it well. Sprinkle bread crumbs or Ritz Cracker crumbs over and dot with butter. Bake 45 mins at 350 degrees.

Bernadette Kennedy CBS

Your Home For Make sure all your holiday guests are happy this season Shop everyday, Low prices on all ingredients for your favorite holiday cakes, cookies, pies and more

Clarenville, NL

We carry th Best Selecti e of Gluten F on re Products in e the area.

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7699270

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Side Dishes TURNIP CASSEROLE Ingredients 3 medium turnip 3 tbsp flour 1 tbsp baking powder 1/8 tsp pepper 2 tbsp butter 2 tbsp melted butter 2 eggs, beaten 1 tbsp brown sugar salt to taste shake of nutmeg 1/2 cup bread crumbs

Method Cook turnip till tender. Add 2 tbsp butter and mash. Add remaining ingredients, except 2 tbsp melted butter and bread crumbs. Mix well.

Place in a greased casserole. Toss crumbs with butter. Sprinkle over top. Bake at 350 degrees for 25 mins.

Sylvia Meadus

BROCCOLI CASSEROLE Ingredients 1 pkg frozen broccoli 2 tbsp butter 1/2 cup onion 1 cup rice, uncooked 1 can cream of mushroom soup 1/2 soup can of milk Grated cheese Method SautĂŠ onion in butter. Mix with broccoli. Combine with soup, rice and milk. Put in ungreased casserole. Top with grated cheese.

Bake at 350 degrees for 35 mins.

Sylvia Meadus Gooseberry Cove

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Breads and Muffins SWIRL CINNAMON RAISIN BREAD Ingredients 2 packs yeast 2 cups warm water 1 cup sugar, divided 1/4 cup oil 2 tsp salt 2 eggs 6 - 6 1/2 cups flour 1 cup raisins 3 tsp cinnamon

MOLASSES RAISIN MUFFINS Ingredients 1 cup butter, softened 1 cup sugar 1/2 cup molasses 2 eggs 1 tsp of each spice – cinnamon, cloves, nutmeg, ginger, allspice 1 cup raisins 1 cup hot tea 2 tsp baking soda 1 tsp baking powder

Method Dissolve yeast in warm water mixed with 1 tbsp sugar. Proof for 10 mins. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Add enough flour to make a soft dough. Knead 6-8 mins. Rise in a greased bowl for one hour. Divide dough, knead in raisins to each loaf. Roll out into a 9x15 rectangle. Brush with oil and

Method Mix together butter, eggs and sugar. Sift in flour, baking powder and baking soda Stir in hot tea mixed with molasses until well-blended. Add raisins.

Bake in muffin pans at 350 degrees for 20-25 mins.

Makes about 24.

sprinkle with cinnamon and 1/2 cup sugar. Roll up tight, and pinch ends to seal. Place into loaf pans, and rise about 35 mins, or until doubled. Bake at 375 degrees for 45 mins. Makes 2 loaves.

Sarah Saunders Pasadena

Martha Brewer

All you need.

Georges Ski World, Steady Brook 7697358

709-639-8168 • georgesmountainvillage@gmail.com 55

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Breads and Muffins Method Cream butter and sugar. Add egg to molasses. Stir into creamed mixture. Add dry ingredients and raisins. Add water gradually. Mix well. Bake at 350 degrees for 20 mins in greased muffin pans.

Sylvia Meadus Gooseberry Cove

MOLASSES JAM TARTS Ingredients 4 cups flour 2 tbsp baking powder 1/2 lb butter 1 tbsp baking soda Shake of cinnamon 1/4 cup dark molasses mixed with enough warm water to make 1 cup PARTRIDGEBERRY LOAF Ingredients 1/2 cup butter 3/4 cup sugar 1 egg 1 3/4 cups flour 2 tsp baking powder 1/2 tsp salt 3/4 cup fresh milk 1 1/2 cups partridgeberries Method Cream together butter, sugar and egg. Mix dry ingredients together and add to creamed mixture, mixing well. Add fresh milk and mix. Add partridgeberries. Bake at 350 degrees for approximately 1 hour.

Amanda Coady Happy Valley-Goose Bay

PARTRIDGEBERRY ORANGE LOAF Ingredients 1 3/4 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup sugar 1 egg, beaten 3/4 cup orange juice

1/4 cup vegetable oil 1 cup partridgeberries Method Blend together flour, baking powder, baking soda, salt and sugar. In separate bowl, combine egg, juice and oil. Blend wet and dry ingredients together, then stir in partridgeberries. Bake at 350 degrees for one hour or until toothpick inserted in center comes out clean.

Cynthia Maloney Sweet Bay

MOLASSES RAISIN BUNS Ingredients 1/2 cup butter 1/2 cup sugar 1 egg 1 cup light molasses 2 1/2 cups flour 1 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1 cup hot water 1 cup raisins

Method Mix ingredients thoroughly. Roll out on floured board. Put in plates.

Fill with partridgeberry jam. Put dough strips over top. Bake at 350 degrees for 20 mins. Makes 4 or 5 tarts.

Sylvia Meadus Gooseberry Cove

CREAM BISCUITS Ingredients 1 cup sifted flour 2 tsp baking powder 1/2 tsp salt 1/2 cup heavy cream Method Sift together flour, baking powder and salt. Make a hole in the center of the dry ingredients. Add cream and stir quickly until ingredients are moistened. Pat dough into a rectangle, 1/2� thick, on greased cookie sheet. Cut into 6 squares but do not separate. Brush top with melted butter. Bake at 450 degrees for 12-15 mins.

Cynthia Maloney Sweet Bay

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BLUEBERRY MUFFINS

The everyday muffin can be too sweet or dry, and by the twelfth day of Christmas, I was thinking of baking...with added nutritious ingredients. Makes 12 muffins.

Ingredients 1 3/4 cups white flour 1/4 cup flaxseed meal 1 tbsp baking powder 1/2 tsp salt 1 egg 3/4 cup honey 1/4 vegetable oil 3/4 cup plain yogurt 1 1/2 cups blueberries Method Preheat oven to 375 degrees. Line regular 12-cup muffin pan with muffin liners or grease pan. In large bowl, measure in flour, flaxseed meal, baking powder and salt. Mix all ingredients for at least 1 minute. Place bowl aside. In another bowl, mix egg, honey, oil and yogurt. Stir and coat blueberries with dry mix. Add egg, honey, oil and yogurt mixture to dry/blueberry mix. Mix with wooden spoon until just combined. Do not over mix. Spoon about 1/4 of batter into each muffin tin so that each tin is 2/3 full. Bake for 24 to 30 mins. Cool for five mins in pan. Enjoy!

Nathalie Fortune St. John’s

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Breads and Muffins JAM BISCUITS Ingredients 1 cup margarine 1 cup sugar 2 eggs 8 tbsp molasses 1 tsp vanilla 2 tsp baking soda 1/4 tsp salt 4 cups flour Method Cream margarine, sugar and eggs. Add molasses and vanilla.

Combine flour, baking soda and salt together, then fold into creamed mixture. Roll this out a quarter inch thick onto floured table top or other surface. Cut out biscuits with a cookie cutter and put them on baking pan. Bake for 10-12 mins at 350 degrees. Put together with jam to taste.

Stephen F. Power

POTATO PORK BUNS Ingredients 6 to 8 potatoes 2 cups flour 1/2 lb salt pork, minced 5 tsp baking powder 2 to 3 tbsp butter Method Boil potatoes and drain. Add butter and minced pork. Mash well. Add sifted flour and baking powder to make soft dough. Cut out and bake at 350 degrees for 30 mins.

Cynthia Maloney Sweet Bay

RAISIN TEA BUNS Ingredients 3 cups flour 1/2 cup sugar 4 tsp baking powder 1/2 tsp salt 3/4 cup butter 1 cup raisins 2 tbsp lemon juice 2 tsp vanilla 1 cup milk Method Mix together dry ingredients. Cut in butter and crumble together with your hands. Add raisins. Mix in lemon juice, vanilla and milk to form soft dough. Roll out on floured board and cut out. Bake at 350 degrees for 20-25 mins till golden.

Sylvia Meadus Gooseberry Cove

APPLE SAUCE BUNS Ingredients 1 cup sugar 2 cups flour 2 tsp cinnamon 1 1/2 tsp baking soda 1/2 tsp salt 1 cup applesauce 2 eggs 1 cup oil 1 tsp vanilla 1 tsp allspice 1 tsp nutmeg 1 cup raisins Method Mix dry ingredients. Add eggs, applesauce and oil. Mix well. Put in greased muffin pans. Bake at 350 degrees for 15 mins.

Sylvia Meadus Gooseberry Cove

See us for all your Christmas baking and grocery needs.

We wish everyone a very Merry Christmas!

KYLE’S

MAIN ST., LEWISPORTE 709-535-6381 BUSINESS HOURS MON. - FRI. 8:30 a.m. - 9 p.m.

SAT. 8:30 a.m. - 7 p.m.

SUN. 11 a.m. - 6 p.m.

7699130

For friendly service and competitive prices!

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Breads and Muffins GRANDMOTHER’S RHUBARB MUFFINS Ingredients 2 eggs 1/4 cup oil 1 cup plain yogurt 1 3/4 cups chopped rhubarb 1 tsp vanilla 2 cups flour 1/2 cup sugar 1/2 tsp baking soda 2 tsp baking powder 1/4 tsp cinnamon 1/2 tsp salt Method Mix together sugar and oil. Add eggs, yogurt and vanilla. Add dry ingredients until just mixed. Add rhubarb last. Bake at 350 degrees for 20 mins.

Mary J Read Corner Brook

PINEAPPLE CHERRY LOAF Ingredients 1/2 cup butter 2 eggs 2 cups flour 1/2 tsp salt 1/2 cup cherries 1/3 cup pineapple juice 3/4 cup white sugar 1 tsp almond extract 3 tsp baking powder 3/4 cup crushed pineapple, drained Method Mix all ingredients together. Put in loaf pan. Bake at 350 degrees for 1 hour.

Pauline Canning Birchy Bay

Marilyn Dawe New Perlican, T Bay

BANANA BREAD WITH MILK CHOCOLATE CHIPS Ingredients 1 cup chocolate chips 8 tbsp (1 stick) butter at room temperature 3/4 cup sugar 2 eggs 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 3 large ripe bananas, mashed 1 tsp vanilla 1/2 cup walnuts, chopped

C&S Unique Gifts Great Christmas Gifts!

• Newfoundland Souvenirs • Locally Made Items • Children’s Personalized CDs • Home Décor

Method Preheat oven to 350 degrees.

Grease 9x5x3” bread pan. Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.

Combine flour, baking soda and salt, then add to creamed mixture.

Add chocolate chips. Fold in bananas, vanilla and walnuts.

Pour mixture into pan. Bake 50 to 60 min or until cake tester comes out clean. Cool in pan 10 minutes, then on rack. Makes one loaf.

Family owned manufacturer of high quality kiln dried Newfoundland lumber for over 60 years.

P.O. Box 258 Bloomfield, NL A0C 1A0 Phone: (709) 467-5616 Fax: (709) 467-1015

Supplier of a wide range of products: • 2x4, 2x6 and 2x3 studs in both 8 foot and 9 foot lengths • 1x6 Boards • Strapping • 6 foot and 7 Foot Shorts • Pallet Grade Lumber • 4x4 Dressed and Rough • Heat Treated Lumber • Animal Bedding – Sawdust and Dry Planer Shavings • Landscaping Mulch • Composting Material

We are very proud to announce that we are now producing finger-jointed 10, 12, 14 and 16 foot lumber!

• Wall Art • Wedding & Anniversary • & Much Much More!

Our new biomass drying plant is operating. We are producing a dried product with higher heating values than wood at a lower cost than wood pellets. Call us now to discuss your heating and energy needs.

28 Cromer Ave. • Grand Falls-Windsor, NL • A2A 1X2 C&S Unique Gifts

Natalie Smith & Jon Chamberlain - Owners/Operators

7699161

Phone: (709) 467-5616

Fax: (709) 467-1015 Email: sextonlumber@yahoo.ca

7699357

709-489-9510 • candsuniquegifts@hotmail.com •

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Breads and Muffins

BANANA APPLE WALNUT LOAF Ingredients 1/2 cup butter 1/2 cup sugar 2 eggs 1 tsp vanilla 1 cup cooked apple 2 med. mashed bananas 3/4 cup walnut pieces 2 cups flour 2 tsp baking powder Method Cream together butter, sugar, eggs and vanilla. Add rest of ingredients. Pour into large greased loaf pan and bake at 325 degrees for approximately 1 hour.

Colleen Hoyles-Organ La Poile

BEER BREAD Ingredients 3 cups all-purpose flour 1/2 cup brown sugar 2 tbsp baking powder 1 tsp salt 1 bottle or 12 oz beer 1/2 cup butter, melted and divided Method Spray loaf pan with non-stick cooking spray. In large bowl, whisk together dry ingredients using a wooden spoon. Stir in beer and 3/4 of the melted butter until just combined. Spoon batter evenly into pan and drizzle remaining butter over top. Bake for 55 mins at 350 degrees. Top of bread should be golden.

Louise Smith North West Brook

PINEAPPLE NUT BREAD Ingredients 1 1/2 cups brown sugar 1/2 cup margarine or butter 2 eggs 3 cups flour 3 tsp baking powder pinch of salt 1 small can (6 oz) orange juice or 1/2 cup orange juice 1 can crushed pineapple and its juice 1 cup nuts, chopped or crushed Method Cream sugar and margarine until light and fluffy. Add eggs and beat well. Combine flour, baking powder and salt. Add dry ingredients and orange juice to creamed mixture. Mix well. Stir in unstrained pineapple and nuts.

Turn into 2 greased 8½x4½ loaf

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Breads and Muffins pans. Bake at 350 degrees for 50 to 60 mins. Remove from pans and cool on rack.

Scelisa Stacey St. Lawrence

BLUEBERRY MUFFINS Ingredients 3 tbsp sugar 4 tsp baking powder 1 tsp salt 1 cup blueberries 1 egg, well-beaten

1 cup milk 2 tbsp butter, melted 2 ½ cups flour Method Sift dry ingredients. Add blueberries. Combine egg, milk and melted butter. Stir until blended. Fill muffin tins 2/3 full.

Bake for 20 mins at 400 degrees.

Yields 16 muffins.

Scelisa Stacey St. Lawrence

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Great Service.

Competitive Pricing. Always!

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7699523

Luxury home furnishings and accessories

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Breads and Muffins PLAIN OLD-FASHIONED PORK BUNS Ingredients 4 cups flour 3 lbs salt pork, cut in fine cubes 4 1/2 tsp baking powder 1 cup lukewarm water or enough to make tea bun consistency Method Rub flour and baking powder in mixing bowl. Rinse pork cubes in warm water and partially fry in pan. Cook pork a little, then add the pork and fat derived from it into a hollow made in the flour.

Add lukewarm water and mix to resemble tea bun mixture. Make into buns and bake about half an hour or until golden brown, at 350 degrees.

Scelisa Stacey St. Lawrence

Method Preheat oven to 350 degrees.

Grease baking sheet. Sift flour, baking powder and salt in medium bowl. Using pastry blender, cut in butter and shortening until mixed. Stir in enough milk or water to make soft dough. Turn out on lightly-floured surface. Knead lightly. Roll out 1/2-inch thick. Cut biscuits round with 2-inch cutter.

Place on greased baking sheet and bake 8-10 minutes or until lightly browned.

21 Cromer Avenue Grand Falls-Windsor

Lewisporte

489-8054

Lewisporte • 535-2999 41 Centennial Dr. OPEN TO SERVE YOU Monday - Saturday 9 a.m. - 9:30 p.m.

Sunday 1 p.m. - 5 p.m. and 7 p.m. - 9 p.m.

For all your Christmas shopping, visit us!

7545114

Scelisa Stacey St. Lawrence

Happy Holidays from everyone at . . .

7698543

BAKING POWDER BISCUITS Ingredients 2 cups flour 1 tbsp baking powder 1/2 tsp salt 1/4 cup butter 3 tbsp shortening 3/4 cup milk or water

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Bars and Cookies

PERFECT CUT-OUT SUGAR COOKIES (AND FROSTING) Ingredients 1 cup butter 1 cup sugar 1 tsp vanilla 1 egg 1/2 tsp almond extract 3 cups flour 2 tsp baking powder Method Cream butter and sugar for 3 mins. Add in the extracts and egg.

Combine dry ingredients and add to wet mixture. Dough will be stiff.

Knead dough and roll out fairly thick. Cut out into shapes and place on parchment-lined pan.

Bake at 350 degrees for 6-8 mins.

Cool on pan 5 mins, then cool on racks.

Method Combine ingredients. Thin as needed. Use thick frosting to outline, and thin to flood. Sets up firm and can be stacked after dry for 12 hours. Can be tinted.

Sarah Saunders Pasadena

NAN KING’S LEMON SQUARES 2 cups flour 3/4 cup sugar 2 cups coconut 2 tsp baking powder

3/4 cup butter 1 pack lemon pie filling, prepared Method Stir flour, sugar, coconut, and baking powder together, rub in butter. Put half crumbs into a 9� pan. Press down. Cover with lemon pie filling. Top with remaining crumbs and press down slightly. Bake for 25-30 mins at 350 degrees. Cool before cutting.

Sarah Saunders Pasadena

Paula Gushue Manager Reitmans Mall

Loring Drive P.O. Box 337, Station C Happy Valley Goose Bay NL A0P 1C0

FROSTING Ingredients 1 cup icing sugar 1 tbsp milk (or more) 1 tbsp corn syrup drop of lemon juice

tel 709.896.7375 toll free 1.877.896.7375 pgushue@legrowstravel.ca www.legrowstravel.ca 63

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Bars and Cookies NANCY SQUARES BOTTOM Ingredients 1/2 cup butter 2 tbsp cocoa 1 tsp vanilla 2 cups graham wafer crumbs 1 cup sugar 1 cup coconut 1 egg Method

Place butter, sugar, cocoa, vanilla, and egg in saucepan. Stir until mixture resembles custard. Mix in coconut and graham wafer crumbs. Press in dish.

FILLING Ingredients 1/2 cup butter 3 tbsp milk 2 tsp custard power 2 cups icing sugar

Method Cream butter. Add milk, custard powder, and icing sugar. Pour over bottom and let stand for 15 mins.

TOPPING Ingredients 1 small chocolate bar 1 tsp butter Method Melt chocolate bar and butter and pour over filling. Let chill in fridge.

Felicity Lambert Hickman’s Harbour

SMARTIES COOKIES Ingredients 1/2 cup butter 1 1/2 cups graham wafer crumbs 1 can condensed milk 1 1/3 cups coconut 1 cup Smarties Method Preheat oven to 350 degrees. In

Shop Early for Christmas!!

Always NO TAX ON CLOTHING Everyday!* *

Excludes Souvenir Clothing

107 Main St., Stephenville

643-2823

7694722

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Bars and Cookies a glass dish, melt butter in oven.

Sprinkle crumbs over butter, mix together and press in dish.

Combine condensed milk and coconut, spread over bottom.

Sprinkle Smarties on top. Bake for 20-25 mins.

Felicity Lambert Hickman’s Harbour

BUTTER PECAN COOKIES Ingredients 1 1/2 cups chopped pecans 1 cup butter 1/2 cup sugar 1 cup brown sugar 2 eggs 2 tsp vanilla 2 1/2 cups flour 1 tsp cornstarch 1 tsp baking sofa 1/2 tsp salt Optional: 1 cup white chocolate chips Method Cream butter, sugar, and brown sugar together until creamy. Mix rest of ingredients in with wet mixture, except pecans. Stir in pecans and chocolate chips. Let dough chill for one hour. Spray cookie sheet. Place ball-shaped dough two inches apart on cookie sheet. Bake at 350 degrees for 8-10 mins.

Felicity Lambert Hickman’s Harbour

Method Sift first 4 ingredients. Beat in remaining ingredients, except chocolate chips. Spread in greased 9” square pan. Bake at 350 degrees for 25 mins. Pour orange glaze over while squares are still warm.

GLAZE Ingredients 2 cups icing sugar 3 tbsp orange juice 1 tbsp orange rind

Anne Jackson Scarborough, Ont.

Denise Jesso Three Rock Cove

KELLY’S DREAM BARS BASE Ingredients 1 cup all-purpose flour 2 tbsp icing sugar 1/2 cup butter Method Mix together, place in 8” square pan, and bake at 325 degrees for 20 mins. Let cool.

TOPPING Ingredients 2 eggs 1 cup brown sugar 1/4 cup all-purpose flour 1 tsp baking powder 1/8 tsp salt 1 tsp vanilla 1 cup walnuts or pecans, chopped 1 cup flaked coconut

SHAYNE’S MELTING MOMENTS Ingredients 3/4 cup butter, softened 1 tsp vanilla 1 tsp almond flavouring 5 tbsp brown sugar 1 1/2 cups all-purpose flour 2 tsp cold water 1 cup chopped pecans (I grind mine in the blender) 1/2 cup icing sugar Method Cream all ingredients, except icing sugar, and form into little 1 1/2” balls. Place close together on cookie sheet and bake at 300 degrees for 40 mins. When cookies are still slightly warm, toss with icing sugar in paper bag and shake well to coat. These will definitely melt in your mouth.

Anne Jackson Scarborough, Ont.

7699354

BROWN-EYED ORANGE BARS Ingredients 1 1/2 cups flour 1/3 cup powdered milk 1/3 cup sugar 1 1/2 tsp baking powder 1/2 cup melted butter 1/2 cup orange juice 1 tbsp orange rind 2 tsp vanilla 1 egg 1 pkg chocolate chips

Method Mix together in a bowl, pour over base and bake at 325 degrees for 30-35 mins. Topping will be soft when removed from oven but becomes firm as it cools. Do not remove or try to cut until firm. Cut into squares or bars.

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KYLE’S CHOCOLATE CHIP COOKIES

Ingredients 1/2 cup shortening 1/2 cup granulated sugar 1/4 cup brown sugar 1 egg, beaten 1 tsp vanilla 1 cup all-purpose flour 1/4 tsp baking soda 1/2 tsp salt 1 cup chocolate chips

Method Cream together shortening and sugar. Add in egg and vanilla and beat thoroughly. Add in flour, baking soda and salt. Fold in 1 cup chocolate chips. Drop from a teaspoon onto greased baking sheet. Bake at 350 degrees for 10-12 mins.

Anne Jackson Scarborough, Ont.

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RILEY’S PEANUT BUTTER COOKIES Ingredients 1/2 cup shortening 1/2 cup peanut butter (I like chunky) 1/2 granulated sugar 1/2 cup lightly packed brown sugar 1 egg 1/2 tsp vanilla 1 1/4 cups all-purpose flour, 1 tsp baking soda 1/2 tsp salt Method Cream together shortening and peanut butter. Add in sugar, egg and vanilla. Blend or sift together flour, baking soda and salt. Add to creamed mixture and combine thoroughly. Shape into 1� balls and place on greased cookie sheet and press down with a fork that has been dipped in hot water. Bake at 375 degrees for 10-12 mins. Makes 3 dozen cookies.

Anne Jackson Scarborough, Ont.

BUTTECREAM TRUFFLES Ingredients 3 oz cream cheese 1/2 cup butter 1 1/2 tsp vanilla 3 cups powdered sugar chocolate 1-2 tbsp shortening Method Cream together cream cheese and butter. Add vanilla and powdered sugar. Roll into balls and chill 1 hour. Melt chocolate and shortening. Roll buttercream balls in chocolate.

Amanda Coady Happy Valley-Goose Bay

BANANA DROP COOKIES Ingredients 1 1/4 cups sugar 2/3 cup butter

Bars and Cookies WHIPPED SHORTBREAD Ingredients 1 cup butter, softened 1 1/2 cups flour 1/2 cup icing sugar 1/2 cup glazed cherries

Method Preheat oven to 325 degrees.

Combine flour, sugar and butter, and mix with electric mixer until light and fluffy (approx. 10 mins).

Drop by teaspoon onto cookie sheet. Press glazed cherry into each cookie and bake for 15-20 mins, until lightly browned. Yields 3 dozen cookies.

Margaret Crocker

1 tsp vanilla 1 cup mashed bananas 2 eggs, beaten 2 1/8 cups flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon Method Cream together first five ingredients. Combine dry ingredients and blend thoroughly with creamed mixture. Drop onto cookie sheet.

TOPPING (OPTIONAL) Ingredients 1/4 cup sugar 1 tsp cinnamon Method Combine and sprinkle over cookies. Bake for 8 mins at 350 degrees.

APRICOT BARS Ingredients 1 1/2 cups sifted flour 1 cup brown sugar 1/2 tsp nutmeg 1/2 tsp salt 1 1/2 cups rolled oats 3/4 cup butter 1 tsp baking powder Apricot filling Method Heat oven to 375 degrees. Lightly grease a 13x9 pan. Sift flour, baking powder, salt and nutmeg into bowl. Add brown sugar and mix with a fork. Add butter and cut in with pastry blender. Add rolled oats and mix until crumbly. Put 2/3 of mixture into prepared pan and press down. Spread with apricot filling. Sprinkle remaining crumbs over filling. Bake about 35 mins or until brown. Cut into squares while warm but let cool in pan.

Cynthia Maloney Sweet Bay

Amanda Coady Happy Valley-Goose Bay 67

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FRUIT KISSES Ingredients 3 egg whites 3/4 cup sugar 2 cups cornflakes 1 cup chopped dates 1 cup walnuts 1 cup coconut 1/2 cup cherries Method Whip egg whites. Add 3/4 cup sugar. Fold in cornflakes. Add fruit and nuts. Roll into balls and bake about 15 mins at 350 degrees.

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Cynthia Maloney Sweet Bay

RASPBERRY SNOW BARS Ingredients 3/4 cup shortening (or butter) 1/4 cup sugar 1/4 tsp salt 1/4 tsp almond extract 1 1/2 cups flour 2 egg yolks FILLING Ingredients 1 cup raspberry jam 1/2 cup flaked coconut 2 egg whites 1/2 cup sugar Method Mix shortening, sugar, almond extract, flour and egg yolks. Pat into 9x13 ungreased pan and bake for 15 mins at 350 degrees. While hot, spread jam on crust and top with coconut. Beat egg whites and remaining sugar. Spread over coconut and bake an additional 25 mins. Cool on rack. Makes 12 to 15 bars.

Cynthia Maloney Sweet Bay

Danielle Strong

466-3236

105 Manitoba Drive, Clarenville, NL

Follow us on Facebook

7699359

Manager

MORE THAN JUST A PHARMACY! YOUR LOCAL INDEPENDENT DRUG STORE 68

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CHRISTMAS SQUARES Ingredients 3/4 cup butter, softened 1/4 cup sugar 1 1/2 cups flour 1 can sweetened condensed milk 1 1/2 cups fine coconut 2/3 cup red or green cherries 1/4 cup raisins 1/3 cup walnuts

Bars and Cookies from heat and stir in butter. Pour this over crumb mixture. Put remaining crumb mixture over top, smooth it and press gently.

Bake at 350 degrees for about 50 mins. Let cool in pan until pan is completely cool, even on bottom.

Cut in squares.

Cynthia Maloney Sweet Bay

Method Preheat oven to 350 degrees.

Mix butter, sugar and flour with a mixer. Pat into an 8x8 dish.

Bake for 20 minutes. Let cool.

In a medium bowl, combine sweetened milk, coconut, cherries, raisins and walnuts. Spread over cooked bottom and bake for 25 to 30 mins. Cool before cutting into squares.

SOFT & CHEWY CHOCOLATE CHIP COOKIES Ingredients 1 lb butter 2 eggs 5 cups flour 1 tsp salt 1/3 cup water 1 cup white sugar 1 cup brown sugar 1 tsp baking powder Cynthia Maloney 1 1/2 tsp baking soda Sweet Bay 2 tsp vanilla 2 tbsp light molasses ORANGE DREAMSICLE Method SQUARES Combine wet ingredients. Add dry Ingredients ingredients. Use a small scoop and 2 cups flour drop on cookie sheet. Bake 8 mins 3/4 cup sugar at 350 degrees. Makes 5 dozen 1/2 tsp salt cookies.

1 tsp baking powder 2 cups coconut Sylvia Meadus 1 cup butter Gooseberry Cove FILLING Ingredients CHERRY BLOSSOMS 3 tbsp Bird’s custard powder Ingredients 3 tbsp sugar 4 tbsp butter 2 1/2 cups orange Crush pop 1 pkg chocolate chips 1 tbsp butter 1 can sweetened milk 1 1/2 cups graham wafer crumbs Method Sift together first four ingredients, 1 1/2 cups coconut 1/2 cup nuts, chopped then add in the coconut, and maraschino cherries mix together. Rub in butter until chocolate for dipping the mixture is crumbly. Press half of mixture on bottom of lightly Method greased 9-inch square pan. For Mix together first three ingredients filling, mix custard powder and and melt over low heat. Remove sugar in large saucepan, then gradually add in pop, stirring with from heat. Add crumbs, coconut and nuts. Let mixture cool. Roll whisk until well-blended. Bring to around a maraschino cherry. Dip a boil over medium heat to low in melted chocolate. Place on wax heat, stirring frequently. Remove

paper to cool.

Sylvia Meadus Gooseberry Cove

MARSHMALLOW LOG SLICES Ingredients 1/2 cup butter 3 tsp cocoa 1 cup icing sugar 1 egg 1 1/2 cups graham wafer crumbs 2 cups miniature coloured marshmallows coconut Method Cream together first four ingredients. Add in crumbs and marshmallows. Roll into log. Roll in coconut. Secure firmly with Saran Wrap and freeze. Slice when ready.

Sylvia Meadus Gooseberry Cove

CHOCOLATE SNOWBALLS Ingredients 1/2 cup milk 1/2 cup butter 1/2 cup sugar 2 cups coconut 2 cups rolled oats 3 tbsp cocoa coconut for rolling Method Boil together milk, butter and sugar. Mix coconut, rolled oats and cocoa together and add to boiled ingredients. Cool slightly. Roll in balls and then in coconut.

Sylvia Meadus Gooseberry Cove

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Bars and Cookies NO BAKE CHOCOLATE OAT BARS Ingredients 1 cup butter 1/2 cup brown sugar 1 tsp vanilla 3 cups cooking oats 1 cup semi-sweet chocolate chips 1/2 cup peanut butter

Method Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in oats. Cook 2 to 3 mins until all ingredients are well-blended. Press half of mixture into bottom of pan. Melt chocolate chips and peanut butter in small saucepan over low heat until smooth. Pour over bottom layer and spread evenly with knife.

Crumble remaining oat mixture over chocolate layer, pressing gently. Refrigerate 2 to 3 hours.

Marilyn Dawe New Perlican, T Bay

CHOCOLATE OATMAL NO BAKE COOKIES Ingredients 1/2 cup butter 2 cups sugar 1/2 cup milk 4 tbsp cocoa 1/2 cup peanut butter 3 1/2 cups rolled oats 2 tsp vanilla Method Combine butter, sugar, milk and

cocoa in saucepan. Let come to a rolling boil. Boil for 1 min. Add peanut butter, rolled oats and vanilla. Drop on parchment paper by teaspoon; let cool and store.

Marilyn Dawe New Perlican, T Bay

FESTIVE FRUIT BARS Ingredients 2/3 cup flour 1/2 tsp baking powder 1/4 tsp salt 1/4 cup butter 1 cup white sugar 1/2 cup cocoa 1 tsp vanilla 4 eggs 1/3 cup brown sugar 2 cups salted peanuts 2 cups cherries

PINEAPPLE BALLS Ingredients 1/2 cup butter 1 cup icing sugar 2 cups coconut 1 tsp vanilla graham wafer crumbs pineapple cubes, well-drained Method Cream butter and sugar together.

Add coconut and vanilla and mix well. Mold mixture around pineapple cubes and roll in graham wafer crumbs.

Jean White Lewisporte

Method Melt butter. Stir in cocoa, white sugar. Add 2 beaten eggs and vanilla. Blend in dry ingredients.

Pour this batter on a greased cookie sheet. Bake at 350 degrees for 12-15 mins. In large bowl, beat remaining 2 eggs. Stir in brown sugar. Add nuts and cherries.

Toss to coat. Spoon fruit mixture evenly over the baked layer on the cookie sheet. Return to oven for another 12-15 mins. Let cool; cut in squares. Delicious – enjoy!

Vida White Grand Bank

Whether it’s Lavender Ice, or Hot Chocolate, painting has never been so much fun!

If the weather outside is frightful, the colours If the weather outside is frightful, the colours

Merry Christmas

inside can still can be delightful!

WhetherWhether it’s inside still be delightful! it’s Lavender Ice, or Hot Chocolate, paintingpainting has Lavender Ice, or Hot Chocolate, has Wishing yousoamuch safefun! and never been never been so much fun! holiday season!

Wishinghappy you a safe and happy holiday season!

Wishing you a safe and happy holiday season!

7699633

& Happy New Year

If the weather outside is frightful, the colours inside can still be delightful!

167 Hamilton River Road, GOOSE BAY | Tel: 896-8372 | thepaintshop.ca 167 Hamilton River Road, GOOSE BAY 167 Hamilton River Road, GOOSE BAY | Tel: 896-8372 | thepaintshop.ca 7699342

Tel: 896-8372 thepaintshop.ca

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DATE SQUARES Ingredients 1 1/2 cup rolled oats 1 cup soft butter 1 tsp baking soda 1/8 tsp salt 1 1/2 cups flour 3/4 cup brown sugar FILLING: Ingredients 2 cups dates 1 cup brown sugar 1 cup hot water Method Cook the 3 filling ingredients until dates are soft and then mash. Mix

Bars and Cookies other ingredients together until crumbly. Press half of mixture into greased 9-inch square pan.

Spread on filling. Pat on remaining crumbs. Bake at 350 degrees for 20-25 mins.

Jean White Lewisporte

CHERRY SQUARES BOTTOM Ingredients 1 cup rolled oats 1 cup flour 1 cup brown sugar 1/4 tsp baking soda 1/4 tsp baking powder

1/4 cup butter or margarine Method Mix together and press into 9-inch square pan.

TOP Ingredients 2 eggs, well-beaten 1 cup brown sugar 1 cup coconut 1 cup chopped cherries Method Mix together and spread over top of bottom layer. Bake 30-40 mins at 350 degrees.

Gordon McNeil Cape Ray

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Bars and Cookies OH HENRY SLICED COOKIES Ingredients 1/2 cup butter 1 tsp vanilla 1 cup coconut 1 cup graham wafer crumbs 1/2 cup milk 1 cup brown sugar graham wafer biscuits chocolate icing nuts or coconut

Method Cook butter, vanilla, coconut, crumbs, milk and brown sugar until thick. Line 8-inch square dish with graham wafer biscuits. Pour filling over biscuits and top with another layer of biscuits. Cover with chocolate icing and sprinkle

with nuts or coconut. Cool and cut in slices.

Daphne Legge Heart’s Delight

OREO TRUFFLES Ingredients 1 pkg Oreo cookies 1 pkg cream cheese, softened 2 pkgs semi-sweet Bakers chocolate Method Lay a piece of wax paper across a platter. Set aside. Place Oreo cookies in a food processor and pulse until fine crumbs form. Pour 3 cups of cookie crumbs into a mixing bowl, along with the cream cheese. Mix well. Shape mixture into 48 1-inch balls. Melt chocolate in a microwave-safe bowl. Dip cookies balls into the chocolate and then place on wax paper.

Before the chocolate sets, sprinkle tops of each ball with remaining cookie crumbs. Refrigerate for 1 hour or until firm.

1 1/2 cups mashed ripe bananas 1 1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/4 cup baking cocoa Method In a mixing bowl, cream butter and sugar. Add eggs and vanilla. Beat until thoroughly combined. Blend in bananas. Combine flour, baking powder, baking soda and salt, then add to creamed mixture. Mix well.

Divide batter in half. Add cocoa to half. Spread into greased 13x9x2inch baking pan. Spoon remaining batter on top. Swirl with a knife.

Bake at 350 degrees for 25 minutes or until the bars test done. Cool.

Meda A. Pye Charlottetown, N.L.

Della Coates Wings Point

BLACK BOTTOM BANANA BARS Ingredients 1/2 cup butter or margarine, softened 1 cup sugar 1 egg 1 tsp vanilla extract

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Bars and Cookies PEANUT BUTTER COOKIES Ingredients 1/2 cup peanut butter 1/2 cup margarine, softened 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/2 tsp vanilla 1/2 tsp baking powder 1/4 tsp salt 1 1/2 cups flour

Method Mix together all ingredients except marshmallows and extra coconut. Fold mixture around a marshmallow. Roll in coconut. Chill and cut in half.

Method Place peanut butter and margarine in mixing bowl and beat until smooth, about 1 min. Add sugars, egg and vanilla and beat for 1 min. Gradually add dry ingredients to sugar mixture and beat for 30 seconds. Roll dough into 1-inch balls. Please about 2 inches apart on ungreased baking sheet. Press flat with a fork. Bake at 350 degrees for 10-12 mins until golden brown.

Put on wire rack to cool.

Louise Smith North West Brook

SHORTBREAD MELTAWAY COOKIES Ingredients 1 cup butter, softened 1/2 cup icing sugar 2 tbsp vanilla 1 3/4 cups flour “Robin Hood” 1/2 cup cornstarch 3/4 tsp baking powder 1/4 tsp salt 1 cup chocolate chips Method Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Beat butter, icing sugar and vanilla until creamy. In a separate bowl, combine flour, cornstarch, baking powder and salt. Stir half in butter mixture, then chocolate chips and remaining flour mixture.

Roll heaping tablespoons of dough into balls and place on cookie sheets, about 2” apart. Bake in center of oven for 15 mins or until golden brown. Let cool in pan for 5 mins. Dust with icing sugar.

Makes 36 cookies.

Scelisa Stacey St. Lawrence

Scelisa Stacey St. Lawrence

CHOCOLATE CHIP COOKIES Ingredients 1 cup sugar 1 cup brown sugar 1 cup margarine 2 eggs 1 1/2 tsp vanilla 1 tsp salt 1 1/2 tsp baking powder 3 cups flour 12 oz chocolate chips Method Place sugars, butter, eggs and vanilla in mixing bowl and beat for 30 seconds. Scrape bowl and beat for another 30 seconds. Add baking powder, salt and flour. Add chocolate chips. Drop rounded teaspoonfuls onto greased baking sheets 2 inches apart. Bake at 350 degrees for 10-12 minutes.

Remove from baking sheets and cool on wire rack.

Scelisa Stacey St. Lawrence

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Bars and Cookies OLD TIME COOKIES Ingredients 1/2 cup margarine 1 cup sugar 3 eggs 1 tsp vanilla 2 3/4 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 cup cherries 1/2 cup raisins (or currants) 3/4 cup nuts, crushed

Method Cream butter and sugar. Add eggs and vanilla. Sift together flour, baking powder and salt. Blend nuts, cherries, raisins. Mix fruit well with flour and gradually add to creamed mixture. Blend well.

Drop by teaspoon onto greased cookie sheet. Bake 8-10 mins at 350 degrees.

CHRISTMAS SQUARES Ingredients 1/2 cup butter 1 cup graham wafer crumbs 1 cup coconut 1 cup chocolate chips 1 cup nuts, chopped 1 can sweetened condensed milk Method Melt butter in an 8-inch square pan. Add other ingredients in layers, in order listed above. Bake at 350 degrees until brown. Cool thoroughly before cutting.

Scelisa Stacey St. Lawrence

LEMON CRUMBLES Ingredients 2 cups flour 3/4 cup white sugar 1 tsp baking powder 1/2 tsp salt 2 cups coconut 1 cup butter 1 pkg lemon pie filling, mixed by pkg directions Method Mix dry ingredients together by hand, rubbing in butter. Place half of mixture on bottom of large pan. Press down. Spread lemon pie filling on bottom and add remaining mixture on top. Bake for 25 mins at 350 degrees.

Scelisa Stacey St. Lawrence

Scelisa Stacey St. Lawrence

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Cakes and Desserts

KIT KAT DESSERT Ingredients 2 cups graham crumbs 1/2 cup butter 1 pkg cream cheese 1 cup icing sugar 1/4 cup butter 3 crushed Kit Kat bars 1 pack chocolate pudding 1 pack Dream Whip Method Combine crumbs and butter and press into 9x13 pan. Chill. Mix cream cheese, icing sugar and butter together. Fold in 2 of the crushed bars and pour over crust.

Mix chocolate pudding as directed on box and spread over cream cheese layer. Top with prepared Dream Whip, and sprinkle 1 crushed bar over top. Chill overnight or freeze. Serve cold or frozen.

Sarah Saunders Pasadena

PANACOTTA Ingredients 1 pack gelatin (2 1/4 tsp) 2 tbsp cold water 1 cup heavy cream 1/3 cup sugar vanilla 1 tub 17 oz yogurt (2 cups)

3 tsp baking powder 1/2 tsp salt 3 1/2 cup flour 1/2 cup cherries (red & green) 1/2 cup mixed fruit and raisins 1 1/2 cups milk 1/2 cup flour to coat the fruit vanilla

Method Sprinkle gelatin over water and let soften for 5 mins. Heat cream, sugar and vanilla. Add gelatin and stir. Whisk warm mixture into yogurt. Pour into serving dishes, and chill for 3 hours to firm up.

Serve with fresh berries or sauce.

Method Beat eggs, and cream with sugar and butter until fluffy. Add flour and milk.

Mix well. Fold in fruit coated in flour. Bake for 1 1/2 hours at 325 degrees.

Sarah Saunders Pasadena

Martha Brewer

LIGHT FRUIT CAKE Ingredients 1 cup butter, melted 1 cup sugar 2 eggs, well beaten

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Cakes and Desserts DIET FRUIT CAKE Ingredients 2 cups raisins 2 cups water 1/2 lb dates 1 cup orange juice 1 tsp each of nutmeg and cinnamon Method Boil for 10 mins. Let stand until cold.

Ingredients ½ cup vegetable oil 2 tsp vanilla 1 cup each of cherries and mixed fruit Method Add and mix well Ingredients 2 tsp baking soda 2 cups flour Method Mix together and place in tube pan. Bake at 300 to 325 degrees for 1 hour 15 mins or until done Yuvadee Feltham Glovertown

MEXICAN DOCTOR FRUIT CAKE Ingredients 1 (20 oz) crushed pineapple (do not drain) 2 cups all-purpose flour 1 cup chopped pecans or walnuts 1 tsp baking soda 1 cup sugar (recipe calls for 2 cups, but I only use 1 cup) 2 eggs Method Mix together and place in loaf pan.

Bake in oven at 350 degrees for 35 mins. Cover in icing, as follows.

ICING Beat together 1 4 oz package Philly plain cream cheese 1/4 cup softened butter 1 cup icing sugar

1 tsp vanilla Ice the Mexican fruit cake.

Anne Jackson Scarborough, Ont.

ANNE’S FAVORITE FRUIT COBBLER Ingredients 6 cups of fresh fruit, such as a combination of peaches, nectarines, blackberries, partridgeberries, etc.

2 tbsp lemon juice 1/2 cup sugar 1/4 cup all-purpose flour

1/4 tsp nutmeg 1/4 tsp cinnamon Method Preheat oven to 350 degrees.

Butter a large baking dish. Peel, pit and cut fruit into bite size chunks and place in baking dish. Sprinkle first with lemon juice, followed by sugar, flour, nutmeg and cinnamon. Stir to mix.

TOPPING Ingredients 3/4 cup all-purpose flour 2 tbsp brown sugar

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Cakes and Desserts

1 tsp baking powder 1/4 cup chilled unsalted butter

a plate. Brown sugar will form a sauce. This makes 6 servings.

Method Combine flour, brown sugar, baking powder and butter. Place over fruit. Bake till it is cooked and bubbly. Serve warm with vanilla ice cream. Serves 6 or more.

Anne Jackson Scarborough, Ont.

BAKED CUSTARD Ingredients 4 eggs 1/4 cup granulated sugar 1/2 tsp salt 1 15 oz can evaporated milk 1 cup water 1 tsp vanilla 1/4 cup sifted brown sugar Method Beat eggs, granulated sugar, salt, evaporated milk, water and vanilla together in a bowl. Spread sifted brown sugar over the bottom of a 1 1/2 quart casserole. Pour custard over brown sugar. Place casserole in a pan of hot water and bake at 350 degrees for 50 to 60 minutes, or until knife inserted in the center comes out clean. Cool for one hour; then invert custard over

Margaret Crocker

PARTRIDGEBERRY DESSERT Ingredients 1/2 cup butter 1 3/4 cups sugar 2 eggs 2 tsp vanilla 2 cups coconut 1 cup milk 2 cups flour 1 tsp baking powder 2 cups partridgeberries 1 contain cream cheese icing Method Cream butter and sugar. Add eggs and vanilla. Add coconut and milk.

Stir in flour and baking powder.

Fold in partridgeberries. Pour batter into greased 9x13 pan. Bake at 350 degrees for 35 mins. Cool and top with cream cheese icing.

Cynthia Maloney Sweet Bay

SKOR BAR DESSERT Ingredients 1 Deep & Delicious cake (chocolate or marble) 1 large tub Cool Whip

4 Skor bars

Method Put half of Deep & Delicious cake pieces in bottom of round bowl.

Add half tub Cool Whip and 2 crushed Skor bars. Add remaining half cake, then remaining Cool Whip, followed by 2 crushed Skor bars on top. Chill.

Sylvia Meadus Gooseberry Cove

CHERRY CHEESECAKE COOKIE LASAGNA Ingredients Nilla cookies cherry pie filling FILLING Ingredients 1 cup whipped topping 4 oz cream cheese Method Place a layer of Nilla cookies in bottom of a square dish. Place half of filling on top, followed by a layer of cherry pie filling. Repeat these three layers. Chill.

Sylvia Meadus Gooseberry Cove

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Cakes and Desserts

COUNTRY APPLE FRITTATA Mix together: 1/2 cup brown sugar 1 tsp cinnamon Set aside.

Beat till fluffy: 2/3 cup sugar 1/2 cup butter Beat in: 2 eggs 1 1/2 tsp vanilla Whisk together: 1 1/2 cups flour 1 3/4 tsp baking powder And add to creamed mixture.

Mix in 1/2 cup milk till smooth.

Put half of batter in greased loaf pan. Spring sugar/cinnamon on top. Pat chopped applies into batter (enough to cover evenly).

Repeat these steps again. Bake at 350 degrees for 50-60 mins. Cool slightly and pour glaze over top.

Sylvia Meadus Gooseberry Cove

CHOCOLATE LAYER DESSERT Ingredients 1/2 cup graham wafer crumbs 1/2 cup melted butter 1 cup prepared whip 4 oz cream cheese 1 pkg chocolate instant pudding (prepared as directed) whipped topping shaved chocolate Method Mix graham wafers and butter together. Spread in 9x11 dish. Mix whip and cream cheese together and spread over wafers. Top with chocolate pudding, followed by whipped topping and shaved chocolate. Chill.

Sylvia Meadus Gooseberry Cove

GLAZE 1/2 cup icing sugar Enough milk to make a thin glaze (2-3 tbsp)

PISTACHIO TORTE FIRST LAYER Sylvia Meadus 1 cup flour Gooseberry Cove 1/2 cup butter 2 tsp sugar Mix till crumbly. Put in a square MARSHMALLOW PUDDING dish. Bake at 350 degrees for 12 SQUARES mins. Cool Line square dish with graham wafers. Mix 1 pkg of vanilla SECOND LAYER pudding as directed on package.

1/2 pkg cream cheese Stir in 2 cups of miniature 1 cup whipped topping marshmallows. Spread over wafers. Top with Dream Whip. Chill Mix together. till set.

THIRD LAYER 2 pkg pistachio pudding 2 cups milk Beat till thickened. Pour over second layer. Chill till set.

FOURTH LAYER Top with Cool Whip. Sprinkle with chopped nuts.

Sylvia Meadus Gooseberry Cove

JELL-O PIE Dissolve 1 pkg Jell-O in 1 1/2 cups hot water. Mix 3 tbsp custard powder in 3/4 cup cold water. Pour custard mixture into Jell-O. Bring to a boil to thicken slightly. Pour into baked pie shell. Let cool. Top with whipped topping.

Sylvia Meadus Gooseberry Cove

SNACK AND A HALF Dip oatmeal cookies in milk. Place in a square dish. Spread 1 cup whipped topping over this. Repeat these two layers. Top with crushed Crispy Crunch bar. Freeze. Serve from frozen.

Sylvia Meadus Gooseberry Cove

SNOW’S CARPENTRY

Sylvia Meadus Gooseberry Cove

STRAWBERRY BANANA SQUARES Put layer of graham wafers in square dish. Top with layer of banana pudding (prepared as directed on package). Put on layer of sliced bananas. Layer 1 pkg of partially set strawberry Jell-O. Add another layer of pudding. Top with Dream Whip. Chill to set.

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NAN’S DARK FRUIT CAKE Ingredients 1/2 lb butter 1 cup brown sugar 1 cup molasses 4 eggs, beaten 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp ginger 1 tsp cinnamon 1 tsp allspice 1/2 tsp cloves 2 tsp cocoa 1/2 lb cherries 1/2 lb walnuts or pecans 1/2 lb dates 1 lb raisins 1 lb currants 1/2 lb mixed fruit 2 apples, cut fine 1/2 cup raspberry or other red jam 1 cup milk 2 tsp coffee mixed with ½ cup water 1 tsp vanilla, rum and lemon flavourings

Cakes and Desserts

well so that all fruit will be covered with batter. Pour batter into tube pan and bake at 275-300 degrees for 2 1/2 hours or until done.

Mary J Read Corner Brook

MOIRS CAKE Ingredients Method 1 1/2 cups butter Sift dry ingredients. Mix fruits 3 eggs together and dredge with flour.

2 cups sugar Cream butter and sugar. Add 3 1/2 cups flour eggs and molasses. Add flour to 1/2 lb cherries creamed mixture with milk and 1 lb sultana raisins coffee. Add fruit last. Blend mixture 1/2 lb mixed fruit

CLARENVILLE FORD

1 cup hot milk 2 tsp almond flavouring juice of one lemon 1 1/2 tsp baking powder Pinch of salt Method Cream butter and sugar and beat in eggs, one at a time. Then add cherries, raisins and mixed fruit (which have been dredged in flour). Add flour, baking powder and salt alternately with milk. Bake at 300 degrees for 2 hours.

Mary J Read Corner Brook

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Cakes and Desserts

BLUEBERRY KRUCHON Combine 2 cups blueberries with 1/4 cup sugar and set aside.

Combine: 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda Cream together: 1 1/2 cups margarine 1 cup sugar

Add: 3 eggs, one at a time 1 1/2 tsp vanilla Add dry ingredients to creamed mixture alternately with 1 1/4 cups sour cream.

Grease medium springform pan. Spread half the mixture on bottom. Cover with berries and spread remainder of batter over berries.

Make a crumble: 2 tbsp butter 1 1/2 cups brown sugar 2 tbsp flour 1/2 cup blanched almonds Sprinkle crumble on top of batter.

Bake at 350 degrees for 1 to 1 1/2 hours. Serve with ice cream.

Mary J Read Corner Brook

PINEAPPLE FRUIT CAKE Ingredients 3 eggs 1 1/4 cups sugar 1/2 lb butter (1 cup) 2 3/4 cups flour 2 tsp baking powder 2 tsp vanilla 1/2 cup pineapple juice 12 oz can crushed pineapple, drained 1 cup golden raisins 1/2 cup cherries 1 cup coconut Method Cream butter and sugar with mixer. Add eggs, one at a time.

Add pineapple and then juice.

Add coconut, raisins and cherries

with flour and baking powder. Add vanilla. Bake at 300 degrees for 2 hours.

Mary J Read Corner Brook

BOILED FRUIT CAKE Ingredients 1 cup brown sugar 2 cups orange juice 1 cup butter 1 1/2 cups chopped dates 2 cups raisins 1/2 tsp cinnamon 1/2 tsp cloves 1 tsp vanilla 2 tsp baking soda 3 1/2 cups flour 1 cup chopped cherries 1 cup mixed fruit Method Combine brown sugar, orange juice, butter, dates, raisins, mixed fruit, cherries and spices. Boil for 10 mins, remove and let cool. Add baking soda, flour and vanilla.

Combine. You can add 1/2 to 1 cup rum. (After you boil and let stand, you can let soak for 24-36 hours optional). Bake at 300 degrees for 2 hours.

Marilyn Dawe New Perlican, T Bay

RHUBARB PIE BASE Ingredients 1/2 cup butter 1/4 tsp vanilla 1/3 cup sugar 1 cup flour Method Rub together. Press in pie plate.

FILLING Ingredients 3 cups rhubarb 1 tbsp tapioca 1 small tub sour cream 1/2 cup white sugar 3 tbsp flour 1 tsp salt (or less) 1 tsp vanilla 2 eggs Method Spread rhubarb over base and sprinkle with tapioca. Mix sour cream, sugar, flour, salt, vanilla and eggs together and pour over rhubarb.

TOPPING Ingredients 1/2 cup brown sugar 1/3 cup flour 1/8 cup butter Method Rub together and sprinkle over filling. Bake at 325 degrees for approximately 1 hour.

Vida White Grand Bank

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Cakes and Desserts PIE PASTRY Ingredients 5 cups flour 1/4 tsp salt 1 lb shortening or butter (or half and half) 3/4 cup milk 1 egg 1 tbsp vinegar

Method In bowl, whisk together flour, sugar, baking powder and salt.

With pastry blender or 2 knives, cut in butter until it resembles coarse crumbs. In small bowl, beat together egg, egg yolk and lemon rind using fork. Stir into crumbs to form ragged dough.

Press together, divide in half. Press slightly more than half of pastry over bottom and up side of 9-inch tart pan with removable bottom.

Spread with jam. Wrap remaining pastry in plastic wrap. Refrigerate pastry and tart shell until firm, about 30 mins. On lightly floured surface and using hands, form remaining pastry into 14 ropes, each one 10 inches long. Place 1 rope across center of tart; add 3 more ropes, equally spread on each side of center. Press overhang to trim and seal. Repeat with remaining ropes, positioning at 45-degree angle over first layer to make diagonal lattice. Bake in center of 350-degree oven until golden, about 45 mins. Let cool on rack. Set aside for up to 24 hours.

Method Mix together milk, egg and vinegar (keep back a little of this mixture). Mix flour with shortening or butter, then add your milk mixture. Knead into 5 balls. Roll each one out on floured board.

Pastry is easy to handle.

Vida White Grand Bank

BOILED FRUIT CAKE Ingredients 2 cups sugar, 1 white, 1 brown (I use one cup brown sugar) 1 cup butter 1 pkg raisins 1 cup water 1 cup strong coffee 3 1/2 cups flour 3 tsp baking powder 1 tsp baking soda, dissolved in ¼ cup hot water 1 tsp cinnamon 1 tsp nutmeg 1 tsp cloves 1 tsp allspice 1 tsp mace 1 tsp mixed spice cherries and fruit Method Boil sugar, butter, raisins, water and coffee for a few mins. After it has cooled, add flour, baking powder and baking soda, then add spices. Add cherries and fruit.

Bake at 300 degrees for 2 hours.

Vida White Grand Bank

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LATTICE JAM TART Ingredients 1 cup jam (raspberry, blueberry, peach or mixed berry) 2 cups all-purpose flour 1/3 cup granulated sugar 1 tsp baking powder 1/4 tsp salt 2/3 cup unsalted butter, cubed 1 egg 1 egg yolk 1 tsp grated lemon rind

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LGHT FRUIT CAKE Ingredients 1 lb light raisins 1 cup ground almonds 1 cup red cherries 1 cup green cherries 1 pkg citron peel 1 cup gumdrops, cut fine 1/2 cup flour 1/2 cup butter 1/2 cup shortening 1 1/3 cups sugar 4 eggs 2 tsp almond flavouring 1/3 cup brandy 1/3 cup milk 2 1/2 cups flour 2 tsp baking powder 1/2 tsp salt

Method Mix together raisins, ground almonds, cherries, peel and gumdrops and dredge with 1/2 cup flour. Cream butter and shortening. Gradually add sugar and eggs, one at a time, beating well. Add flavouring. Mix brandy with milk. Combine flour, baking powder and salt and add to creamed mixture, alternating with brandy and milk mixture. Add floured fruit. Bake at 300 degrees for 3 hours.

Vida White Grand Bank

PASTRY SHELLS Ingredients 1 cup butter 2 cups flour 3 tbsp boiling water 3 tbsp corn starch 3 tbsp icing sugar

Method Cream butter, flour, corn starch and icing sugar. Then add water, one tbsp at a time until soft. Bake at 350 degrees for 12-14 mins.

Jean White Lewisporte

CHERRY CHEESE CAKE Ingredients 1/2 lb cream cheese 1/2 lb margarine 1 ½ cups white sugar 1 1/8 tsp almond extract 1 1/8 tsp lemon extract 1 1/8 tsp vanilla extract 4 eggs 2 1/2 cups flour 1 1/2 tsp baking powder 1 lb cherries Method Cream margarine and cream cheese together. Add sugar and eggs, 2 at a time. Add flavouring.

Combine dry ingredients and add to creamed mixture. Mix well. Bake for 85 mins at 300 degrees.

Gordon McNeil Cape Ray

COCONUT PINEAPPLE CAKE Ingredients 1/2 cup sugar 1/2 cup butter or margarine 3 eggs 2 3/4 cups flour 2 tsp baking powder 2 tsp vanilla 1 1/2 cups crushed pineapple 1/2 cup pineapple juice 1/4 lb cherries 1/4 lb mixed peel 1 cup coconut 1 pkg raisins Method Cream butter and sugar. Add eggs, one at a time. Crush a pineapple or use can crushed pineapple and squeeze out juice. Add to butter mixture. Add coconut and fruits to flour. Mix butter and flour mixture together, then add vanilla. Pour into a tube pan and bake at 300 degrees for 1 1/2 hours.

Gordon McNeil Cape Ray

TIN MILK FRUITCAKE Ingredients 1 cup butter or margarine 1 cup white sugar 3 eggs 3 1/2 cups flour 3 tsp baking powder 1 tin Carnation milk 1 1/2 cups coconut 1 pkg raisins 1 pkg cherries

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Method Cream butter or margarine and sugar. Add eggs. Combine dry ingredients together and add to creamed mixture alternately with milk. Add fruit and mix well. Bake for 2 1/2 hours at 325 degrees.

Gordon McNeil Cape Ray

DARK FRUIT CAKE Ingredients 1 cup butter 1 cup brown sugar 3 eggs 1 cup molasses 1 cup strong coffee 1 cup raisins 1/2 cup currants 1 cup dates 1 cup red cherries 1 cup green cherries 1 cup mixed fruit 1 cup mixed peel 1 cup pineapple rings, chopped 3/4 cup walnuts, chopped 3 cups flour 2 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/2 tsp cloves 1/2 tsp allspice 1 tbsp vanilla

Daphne Legge Heart’s Delight

ITALIAN NO BAKE CAKE Ingredients 1 box vanilla wafers 1 14 oz can crushed pineapple 1/4 cup lemon juice 1 can condensed milk

1 cup coconut 1 container Cool Whip 1 dozen maraschino cherries

Method Layer 9x9 dish with cookies. Mix lemon juice and condensed milk together. Add pineapple and mix together. Pour over wafers. Add another layer of wafers, then top with Cool Whip and coconut.

Dot with cherries. Refrigerate overnight. This is a delicious dessert.

Rosalind Walter King’s Cove

RASPBERRY TRIFLE WITH RUM SAUCE Ingredients 3 tbsp butter 3/4 cup confectioners/powdered sugar 3/4 tsp imitation rum extract 3 tbsp water

1/2 cup raspberry jam 1 12 oz frozen pound cake, thawed and cut into 1/4 size cubes 3 containers (4 oz each) vanilla pudding, refrigerated, prepared fresh raspberries Method Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in sugar, rum extract and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 second. In six small bowls or wineglasses, evenly distribute pound cake; pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tbsp of pudding evenly over each.

Refrigerate for 45 mins. Garnish with raspberries and service.

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Method Beat butter and sugar. Add eggs one at a time. Add molasses, coffee and vanilla. In another bowl, sift flour and baking powder. Add spices. Mix ingredients together, and then add floured fruit. Bake in tube pan at 350 degrees for 1 ½ hours. Check to see if baked – it may need a few more minutes.

Cakes and Desserts

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(709) 453-2548 www.arcticwest.com 25 Main Street, Forteau • Ph. (709) 931-2620 Fax (709) 931-2146 Monday - Saturday 9:00 a.m. – 5:30 p.m.

7697645

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Hometown Furniture: Lots of stock, friendly staff and great products!

Celebrating 26 years in Stephenville “Inventory”. It’s an important word to Hometown Furniture in Stephenville.

They’re not just order-takers. They deliver the goods!

Now marking 26 years in business, the “must” destination for furniture on the west coast can justifiably take pride in a reputation well-earned. Store Manager Marion MacDonald says, “we have customers everywhere from Port aux Basques up to Bay St. George / Port au Port Peninsula, Stephenville, Corner Brook, Deer Lake and on to Rocky Harbour. And all points in between!”

There are several reasons for this kind of reputation. One is friendliness with a respect for people’s wishes. Another is a variety of attractive price-points. Then there’s variety. And then there’s inventory.

“Our warehouse here in Stephenville is bigger than the store itself,” says Marion. “This means that barring a few exceptions, when a person wants an item of furniture or an appliance, it is here for them.”

It’s particularly important with appliances. Marion notes that when a family’s electric range gives out, they don’t really want the option of waiting for one to come in. “It’s needed right away ... same for a fridge or a freezer. And this is why we know it is important to have those products right here at home; ready to move out.”

A great team With eight people now on the Hometown team you’re assured of friendly, helpful and knowledgeable assistance. Owners and family members work here; so it’s a family business and that means they’re working every day to keep their customer-base happy!

The store is open six days a week including evenings on Thursdays and Fridays. Phone inquiries are welcome (643-5858) as are email inquiries at hometown.furniture@nf.aibn.com. And Hometown Furniture offers a layaway plan. Check with them on pre-Christmas delivery times.

With Hometown Furniture, your home is in good hands!

Hometown Furniture can show you products for each room in your home. In bedding, they have items under well-known brand names like Serta, Springwall and Tempur-Pedic (offering adjustable beds). In sofa sets, the names to look for are Decor-Rest, Elran, Superstyle, Best Home Furnishings and Ashley.

There are items of furniture and appliances to fit a full-sized home or an apartment; and there are varied price-points to choose from. More than 80% of the total inventory is sourced from Canadian manufacturers and there are plenty of fabric samples, colours and designs.

Look to Hometown Furniture as well for wall art, lamps, coffee tables and other comfort-building incidentals.

In dinette sets, the names are Ashley, Primo and Coaster. In appliances there are trustworthy brands like Frigidaire, Maytag, Whirlpool and LG. Coming soon to Hometown will be a selection of Amish furniture – beautifully made, wonderful to live with!

HOMETOWN FURNITURE INC.

Staff members at Hometown Furniture on West Street in Stephenville are eager to help customers. Above pic: They include from left: (front) Marion MacDonald, Store Manager; Natasha Baird, Office Manager; (back) Ray Hann, Owner; Steve Baird, Sales; Robert Smith, Deliveries; and John Hann, Deliveries. On right - top: Chris MacDonald, bottom: Wayne McKenzie

Y ELIVERea FREE DGe orge ar Hometown Furniture Inc.

Your Furniture & Appliances store in Stephenville and Bay St. George

in Bay St. k & Corner Broo sday every Wedne

7694726

Every room in the house

New Ask About Our t Plan en ym Pa Deferred

Buy Now Pay

Later

48 WEST STREET • STEPHENVILLE • 643-5858 • hometown.furniture@nf.aibn.com

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Cakes and Desserts STRAWBERRIES IN THE SNOW Ingredients sponge cake or angel food cake block of cream cheese 1/2 cup icing sugar 1/2 cup can milk 1/2 cup water tub of Cool Whip 2 packets of strawberry glaze 2 tubs of strawberries 1 tsp vanilla Method In a 10x13 dish, cut up cake and put on bottom. Beat cream cheese, icing sugar and vanilla. Beat in milk. Fold in Cool Whip. Pour over cake. Mix glaze but add 1 1/2 cups of hot water per packet. Mix with strawberries and spoon over cream cheese mixture. Sprinkle with coconut.

This dessert is not only delicious, but also very pretty to look at.

The colours, red and white, make it very festive-looking. Hope you enjoy! We sure do! It is a favourite in our household.

Method Boil these ingredients together for about 10-15 mins and let cool.

Ingredients 3 cups flour 1 tsp cloves 1 tsp cinnamon 1/4 tsp mixed spice 1/2 tsp allspice 1/4 tsp ginger 1/2 bottle cherries, cut in half, about 1 cup 1 cup walnuts, chopped

mixture. Bake in tube pan at 275 degrees for 2 hours, or until knife comes out clean.

Pauline Canning Birchy Bay

Method Mix ingredients together.

Ingredients 5 tsp dark molasses 1 tsp vanilla 2 eggs, beaten 2 tsp baking soda Method Mix together and add to dry ingredients. Combine with cooled

Best Holiday Gifts!!

Look no further to get

Sandra Herritt

EASY MINI TARTS Ingredients 2 cups flour 1 cup butter 3 tbsp icing sugar

that special gift…

Large selection of

Brand Name Jewellery

including Zachary & Rosseau

Method Mix ingredients together. Bake in mini-muffin pans for 10 mins or until tips turn brown, at 350 degrees. Use to put jam in or whatever you like.

Pauline Canning Birchy Bay

LARGE ASSORTMENT OF

Christmas Giftware

Looking for Great Gift Ideas?

Alteen’s Jewellery

Bell Aliant Cell Phones Personal Care Items, Beauty & Cosmetics DROP BY & CHECK OUT OUR

Weekly Specials

CONSUMERS

THE DIAMOND PEOPLE

74 Broadway, Corner Brook 639-9286 • 1-800-563-7747 www.alteensjewellery.com Visit us on Facebook 7697167

Main Street, Flowers Cove • (709) 456-2200

7697658

BEST DARK FRUIT CAKE Ingredients 1 pkg dates 1 pkg raisins 2 cups brown sugar 1/2 tub (427 g tub) butter or margarine

Selection of most recent Apple iPhones

Pharmacist on site (Trained to do Drug Testing and Injections)

Let the festivities begin with a Warm Winter welcome. Choose from our large selection of beer, spirits and wines for your guests.

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Cakes and Desserts

MY DARK FRUIT CAKE Soak in boiling water for 20-30 mins: 1 cup dates, cut up 1 3/4 cups raisins Dredge in 1/2 cup flour: 1 cup red and green cherries Cream together: 1 cup sugar 1 cup butter 3 eggs 2 tsp vanilla

Add: 1 cup cooked apple 1/2 cup molasses 1 tsp cinnamon 1 tsp cloves 2 tsp allspice 3/4 cup coconut Combine together: 2 1/2 cups flour 3 1/2 tsp baking powder.

Mix all ingredients together and pour into large greased tube pan. Bake at 325 degrees for approximately 1 hour 20 mins.

hour 10 mins.

Colleen Hoyles-Organ La Poile

RHUBARB CRISP Ingredients 4 cups rhubarb, cut up 12 tsp flour 2/3 cup oatmeal 1 cup sugar (or less) 1/2 cup brown sugar 1 stick butter cinnamon Method Place rhubarb in greased casserole.

Crumble together remaining ingredients and put on top of rhubarb. Sprinkle cinnamon over top. Bake at 350 degrees for 45 mins. Easy to make. I usually decrease sugar amounts and have omitted white sugar altogether.

Good way to use rhubarb that most of us have growing in our backyard.

Colleen Hoyles-Organ La Poile

PINEAPPLE CHERRY CAKE Ingredients 1 250g pkg cream cheese 1 cup butter 1 cup sugar 3 eggs 1 tsp vanilla 1/2 cup plain yogurt 1 med, can crushed pineapple, including juice 1 cup coconut 1 cup raisins 1 cup cherries, cut up 3 cups flour 3 tsp baking powder Method Cream together cream cheese, butter, sugar and eggs. Add vanilla, yogurt, crushed pineapple, coconut, raisins and cherries.

Combine dry ingredients and add.

Bake in large greased tube pan at 350 degrees for approximately 1

Cathy Gale Codroy Valley

NORWEGIAN APPLE PIE Ingredients 1 egg 1/3 cup sugar 1 tsp baking powder 1 tsp vanilla 1/2 cup flour 1/2 cup chopped walnuts 1 cup apple, unpeeled, diced, cored Method Beat egg, sugar, baking powder and vanilla with electric mixer for 5 mins, until thick and fluffy.

Fold in flour. When smooth and well-blended, fold in apples and walnut. Place in lightly greased pie plate. Bake at 350 degrees for 15-25 mins. Serve warm with can cream.

Yvonne Sweetapple Dartmouth, NS

CHERRY CAKE Ingredients 1 1/4 cup butter 2 cups sugar 1 tbsp lemon flavouring 2 eggs 1/2 lb cherries 3 cups flour 2 tsp baking powder 1 cup milk or water Method Mix butter, sugar and lemon flavouring with beaters. Add eggs, then cherries. Stir flour and baking powder with water or milk, and then add to mixture. Bake at 325 degrees for 1 1/2 hours. Check cake after 1 hour.

Scelisa Stacey St. Lawrence

DARK FRUIT CAKE Ingredients 1 lb butter 1 lb brown sugar 1 lb raisins 1 lb currants 1/2 lb lemon peel and citron 5 eggs 2 tsp cinnamon 2 tsp cloves 1 1/2 tsp baking powder 1 tsp vanilla 4 cups flour (1/2 cup to cover fruit) Method Cream butter and sugar and add eggs and flavouring. Beat well.

Add sifted dry ingredients and fruit which has been mixed with flour. Bake for 3 1/2 hours in slow oven at 275-300 degrees.

Scelisa Stacey St. Lawrence

CHERRY CAKE Ingredients 1 cup butter 1 cup sugar 3 eggs 1/2 tsp lemon flavouring 3 cups flour

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Cakes and Desserts

2 tsp baking powder 1/2 cup milk 3/4 cup red cherries 3/4 cup green cherries

LABRADOR STARTS HERE www.northernlightinn.com

Method Cream butter and sugar. Add unbeaten eggs one at a time, beating well after each addition.

Add flavouring. Combine flour, baking powder and mix together. Add to creamed mixture alternately with the milk, mixing thoroughly, and then fold in cherries. Place in greased and lined bundt pan. Bake for 1 1/2 hours in 350-degree preheated oven.

Scelisa Stacey St. Lawrence

AUSTRALIAN PAVLOVA PAVLOVA MERINGUE Ingredients 6 egg whites 1 3/4 cups caster sugar 1 heaped tsp corn flour 1 tsp vinegar 1 tsp vanilla essence WHIPPED CREAM 400 g thickened cream 1/2 cup caster sugar 1 tsp vanilla essence OPTIONAL TOPPINGS 1 punnet strawberries 1 kiwifruit 1 banana 1 passionfruit, canned icing sugar, to dust Method Preheat oven to 150 degrees C and line tray with baking paper.

Pop egg whites into KitchenAid mixing bowl and attach whisk.

Start by whipping egg whites on speed 2 then move through to speed 4 after couple of mins.

When egg whites turn into bubbly soft peaks, up speed to 6 and add sugar and corn flour, then increase to speed 8 for 10–12 mins until you’ve got yourself a luxuriously smooth, glossy meringue mixture.

Now bring speed right down to 4 and pour in vinegar and vanilla essence. You might need to scrape down meringue from sides of bowl every now and again with spatula to make sure it mixes through. Let it mix for 1 min, then switch off KitchenAid. Scoop out meringue mixture onto lined baking tray and form flat circle shape. Smooth it out or get creative with twists and twirls. Pop in oven and bake for between 1 hour to 1 1/2 hours until meringue has set into crunchy, crispy outside with soft golden glow. When cracks start to appear on top, you’re ready to go. Switch off oven and allow pavlova to cool in oven with door slightly open. While pavlova is cooling, pour cream into cleaned KitchenAid bowl and pop it in freezer for 10-15 minutes.

When your pavlova is cool, place bowl back on KitchenAid and whip cream on speed 6–8. Add in sugar and vanilla essence and continue to whip until cream thickens and holds nice shape. Top your cooled pavlova with whipped cream and sliced fruit, and dust with icing sugar.

• 65 Air Conditioned Rooms • 5 Suites • 5 Housekeeping Units • 14 Serviced RV Sites • NLI Eatery • Lounge • Craft Shop • ATM • Conference/ Banquet Facilities • Laundromat

Craig Wallace Happy Valley-Goose Bay

northernlight@nf.sympatico.ca

Planning a family gathering or C hristmas Party?

Give us a call...

CHAD LETTO Manager

1-800-563-3188 (709) 931-2332 7697659

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Cakes and Desserts CHOCOLATE & CHERRY BOMB ALASKA Ingredients 1 large tub vanilla ice cream 415 g can black stoneless cherries in syrup, well-drained, or 1 cup pitted fresh cherries, halved 1/2 cup dark chocolate dessert sauce 100 g butter, softened 6 eggs, separated 1 3/4 cups caster sugar 2/3 cup self-rising flour 1/4 cup almond meal (ground almonds) 1 tsp vanilla extract 1 tsp cream of tartar fresh cherries, for serving

and place on baking tray. Using scissors, cut sides of ice cream tub away. Invert ice cream into centre of cake and return to freezer.

Preheat oven to 250 degrees C (250 degrees C fan-forced). Place oven rack on bottom shelf. Add remaining 1 1/4 cups sugar, egg whites and cream of tartar to large bowl of an electric mixer; beat on

high speed for about 8 mins or until meringue is thick and glossy.

Working quickly, spread meringue over ice cream and cake to cover completely. Bake for about 3 mins or until meringue is browned lightly. Serve with fresh cherries.

Craig Wallace Happy Valley-Goose Bay

Method Stand ice cream at room temperature until softened slightly. Spoon ice cream into large bowl; stir in cherries and swirl in chocolate sauce. Return ice cream to tub. Cover; freeze overnight or until firm (any leftover ice cream mixture can be frozen in smaller container for another use). Preheat oven to 180 degrees C (160 degrees C fan-forced). Grease and line base and side of 20 cm cake pan. Combine butter, egg yolks,1/2 cup sugar, flour, almond meal and vanilla in medium bowl. Beat with electric mixer until smooth and combined. Spread mixture into prepared pan. Bake for about 25 mins. Transfer cake to cake board or ovenproof serving plate

Toys For Big Girls and Guys

245 Memorial Drive, Clarenville

466-2394

Toll Free 1-888-322-3232 www.deckerautorec.com 7699358

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Puddings 1 tbsp rum flavouring Method Beat margarine in small bowl on high speed about 5 mins or until smooth. Gradually beat in powdered sugar and rum flavouring. Cover and refrigerate 1 hour.

Diane Pye

ALFREDA’S CHRISTMAS STEAMED PUDDING Ingredients 1 cup boiling water 1 cup raisins 2 tbsp shortening 1 1/2 cups flour 1/2 cup sugar 1 tsp baking soda 1 tsp salt 1/2 cup molasses 1 egg Method Generously grease 6-cup mold.

Pour boiling water on raisins, stir

in shortening. Mix flour, sugar, baking soda and salt in medium bowl. Stir in raisin mixture, molasses and egg. Pour into mold.

Cover tightly with aluminum foil. Put mold in large boiler with water; keep water boiling over low heat about 2 hours. Remove mold from boiler and let stand 5 mins, remove from mold. Serve warm or cold with rum hard sauce.

RUM HARD SAUCE Ingredients 1/2 cup margarine 1 cup powdered sugar

ms d Roo ovate n e R wly All Ne

STEAMED MOLASSES PUDDING Ingredients 1/2 cup butter 1/2 cup brown sugar 1/2 cup molasses 1/2 cup hot water 1 tsp baking soda 1 tsp cinnamon 2 cups flour raisins Method Mix all together and put in greased pudding steamer. Boil over hot water for 2 hours. If you don’t have a steamer, you could use a small stainless bowl, well-greased and lined with parchment paper, and covered with foil.

Sylvia Meadus Gooseberry Cove

Looking for somewhere to hold your staff Christmas Party or just want to get in the festive spirit with friends and family?

Torrent River Inn is the place to celebrate!

We accommodate both small and large parties, Private Party Rooms Available. Book today!

Newly Renovated Pizza Delight

Full service Pizza Delight Restaurant with lunch buffet plus local hometown menu

P.O. Box 59, Hawkes Bay, NL, A0K 3B0 Ph: (709) 248-5225 Fax: (709) 248-5363 Toll Free: 1-800-563-8811

• Bristol’s Pub • Free WiFi • Public Laundromat • Satellite TV

email: welcome@torrentriverinn.ca or visit us at www.torrentriverinn.ca

7697654

• 34 Unit Inn (Includes suites and cottages) • Conference/Banquet Facilities.

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RICE PUDDING

Method Combine 2 cups milk and rice in top of double boiler. Cook until milk is absorbed. Add raisins and butter. Mix with beaten eggs, sugar and vanilla. Add rest of milk (2 cups) and put in baking dish. Sprinkle with cinnamon. Bake at 350 degrees for 45 mins.

Ingredients 1/2 cup Dainty rice 1 quart milk 1/2 cup raisins 1/3 cup butter 3 eggs, beaten 1/2 cup sugar 1 tsp vanilla 1/4 tsp cinnamon

Daphne Legge Heart’s Delight

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AUNT LUCY’S BLUEBERRY PUDDING Ingredients 1/2 cup butter 1/2 cup brown sugar 1/2 cup molasses 1/2 cup boiling wwater 1 tsp baking soda 1 tsp cinnamon 2 cups flour 1 cup blueberries (or raisins) Method Mix all ingredients together. Put in pudding steamer or well-greased stainless bowl. Steam over hot water for 2 hours.

Puddings

2 eggs 2 tbsp orange rind 4 cups flour 3 tsp baking powder 1 1/2 cups orange juice 1/2 cup melted butter Method Sir dry ingredients together. Make hole in center and add remaining ingredients with wooden spoon, until well-mixed. Pour in 2 wellgreased loaf pans and bake for 80 mins at 350 degrees.

RUM SAUCE Ingredients 2 cups brown sugar 1 1/2 cups water 1 tbsp butter 1 oz rum Cornstarch to thicken

Method Cook over medium heat until thickened. Serve over pudding.

Rosalind Walter King’s Cove

Sylvia Meadus Gooseberry Cove

APPLE PUDDING Ingredients 2 tbsp butter 1 cup flour 1 cup apples, chopped 2 tsp baking powder 1/4 cup sugar 1/2 tsp salt Enough milk to make a soft batter Method Mix together and spread in a greased square baking dish.

SAUCE Ingredients 1 cup brown sugar 1 tsp nutmeg 1 1/2 cups hot apple juice

Looking for

Method Mix together and pour over batter.

Bake at 350 degrees for 30 mins.

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Sylvia Meadus Gooseberry Cove

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Hand & Power Tools • Sporting Goods • Hunting Supplies Kitchenware • Houseware • Furniture & Appliances, & much more...

WE HAVE A SUPER SELECTION OF GIFTWARE IN OUR DOWNSTAIRS DEPARTMENT. GET AN EARLY START ON YOUR CHRISTMAS SHOPPING RIGHT HERE!

7697649

BAKED PARTRIDGEBERRY PUDDING WITH RUM SAUCE PUDDING Ingredients 2 cups partridgeberries 2 cups sugar 1 tsp baking soda

NO MATTER WHAT THE SEASON, FIND EVERYTHING YOU NEED WITH US!

SHEARS BUILDING SUPPLIES North Street, St. Anthony Phone (709) 454-3746

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Miscellaneous SCREECH PUNCH Ingredients 1 oz Screech rum 1 oz pineapple juice 2 oz cranberry juice 2 oz orange juice

ICEBERG GIN & TONIC Ingredients 1 1/2 oz Iceberg gin 1 oz The Third Place tonic club soda

Method Shake all ingredients together and serve over ice. Garnish with a cherry and orange slice.

Method In a glass filled with ice, add the gin and tonic, and top with club soda. Garnish with a slice or wedge of lime.

Scelisa Stacey St. Lawrence

Scelisa Stacey St. Lawrence

CAPTAIN’S BREEZE Ingredients 1 1/2 oz Captain Morgan pineapple-flavoured rum 1 oz cranberry juice 1 oz pineapple juice ice cream Method Combine Captain Morgan and juices in a glass. Add a scoop of ice cream and stir well. Garnish with pineapple wedge.

Scelisa Stacey St. Lawrence

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Miscellaneous THE PINEAPPLE EXPRESS Ingredients 1 oz McGuinness crème de banana 1 oz Malibu Caribbean rum 3 oz pineapple juice

Method Stir together and chill.

Anne Jackson Scarborough, Ont.

Method Shake over ice and strain into a martini glass. Garnish with a maraschino cherry at the bottom.

CARLA’S CUKE SALAD 3-6 miniature cucumbers, thinly sliced 1 medium sweet red onion, sliced 1 medium red and/or yellow pepper, sliced 1 small pint tiny tot tomatoes, sliced in half several sprigs of dill, chopped up fine 1/4 tsp salt 1 tbsp oil of your choice oil (avocado oil) Method Mix and chill to serve.

Scelisa Stacey St. Lawrence

TROPICAL SANGRIA Ingredients 1 oz Malibu Caribbean rum 4 oz Jacobs Creek Moscato 1 oz pineapple juice lemon-lime soda (top up the glass) Method Add all ingredients to a tall glass filled with ice. Garnish with grapefruit wheels or orange wedge.

ZESTY PASTA SALAD Ingredients 1 diced tomato 1/2 cup diced bell pepper 1/2 cup sugar 1/2 cup oil 1/3 cup ketchup 1/4 cup vinegar pepper paprika 1 1/2 cup dry pasta, cooked Method Cook pasta, rinse under cool water and drain. Add pasta to bowl with chopped tomato and peppers.

Mix other ingredients to make sauce and pour over pasta. Stir to combine. Cover and chill for couple hours before serving.

DELIGHT’S WALDORF SALAD Ingredients 2-3 Delicious and/or Granny Smith apples, chopped 2-3 tender stalks of celery, chopped 1/4-1/2 cup each raisins and/or dried cranberries and chopped walnuts and/or pecans 1/4-1/2 cup Hellman’s mayonnaise 1/4-1/2 cup miniature marshmallows

LEFTOVER CRANBERRY SAUCE Butter one loaf pan. Place two tbsp of brown sugar in bottom of pan. Place leftover cranberry sauce in next, followed by your favorite meat loaf recipe. Bake at 350 degrees till done. Invert pan onto a serving dish - butter, brown sugar, and sauce are now on top.

Flavours have steeped through and into meat loaf.

Anne Jackson Scarborough, Ont.

Especially For You At Christmas Check out our great selection of Christmas Giftware...

Business Hours:

Sarah Saunders Pasadena

8:30-8:00 Monday-Friday 9-8 Saturday • 1-6 Sunday

Main Street West, Lewisporte 535-6616

7699004

Scelisa Stacey St. Lawrence

Anne Jackson Scarborough, Ont.

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BROCCOLI SALAD

Ingredients 1 bunch broccoli, chopped 1 cup grated cheese 1/2 red onion crumbled bacon SAUCE Ingredients 1 cup mayonnaise 1 tbsp sugar 1/4 cup red wine vinegar

Method Mix first four ingredients together.

Combine sauce ingredients and stir into broccoli mixture. Chill.

Sylvia Meadus Gooseberry Cove

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Miscellaneous ANNE’S FAVOURITE SANDWICH Toast my favorite dark rye bread.

Butter it with tons of real butter and Hellman’s mayonnaise. Stuff it full of thinly sliced onions, salt and pepper. Consume.

Anne Jackson Scarborough, Ont.

ANNE’S FAVOURITE BOLOGNA SANDWICH Toast two slices of dark rye bread.

Butter it well. Mince a chunk of bologna. Add in 2-3 tbsp each of pickle relish and Hellman’s

mayonnaise. Cover with the other slice and consume.

Anne Jackson Scarborough, Ont.

LESLIE’S FAVOURITE SINCE HE WAS A KID Fry a thick slice of bologna in butter. Add scrambled eggs and spoonful or two of homemade chili sauce.

Anne Jackson Scarborough, Ont.

ANNE’S BREAD AND BUTTER PICKLES Ingredients 16 cups of fresh, washed cucumbers, thinly sliced 6 medium sized onions, thinly sliced 1 green pepper and 1 red pepper, thinly sliced (seeds removed)

Combine 3 cups white wine vinegar 5 cups sugar 1 1/2 tsp turmeric 1 1/2 tsp celery seeds 1 tbsp mustard seeds Method Combine cucumbers, onions, and peppers. Place in large bowl and add 1/3 cup coarse salt between vegetable layers, and 2-3 trays of ice cubes. Let stand for a few hours and drain. Combine white wine vinegar, sugar, turmeric, celery seeds and mustard seeds and pour over drained vegetables. Heat all ingredients to point of boiling — this is all that is needed. Pour into hot sterilized jars and seal. Store in cool place for 1 month. Yields about 8 pints or 6 quarts.

Anne Jackson Scarborough, Ont.

Fresh Atlantic Products from the People’s Seafood Company

Tel. (709) 927-5816/5546 Fax. (709) 927-5555 www.labshrimp.com

7544813

P.O. Box 130, L’Anse au Loup, NL A0K 3L0

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PUMPKIN MARMALADE

Ingredients 5 lbs pumpkin (whitest part) 2 oranges 1 lemon 1 grapefruit 7 cups sugar

Method Grind fruits and pumpkin together in food processor (or cut up real fine). Add sugar and mix together; leave overnight. Boil until wellthickened. Put in jars and seal while hot.

Vida White Grand Bank

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Miscellaneous bag and keep the syrup hot. Pack sliced beets in sterilized jars and pour syrup over top to completely cover beets. Seal, cool and store.

Anne Jackson Scarborough, Ont.

Select young beets 1 to 1 1/2” in diameter. Scrub thoroughly and cook until just tender. Dip in cold water and remove skin.

Bring syrup ingredients to a boil and boil for 5 mins. Remove spice

MANDARIN ORANGE SALAD Ingredients 1 pkg vanilla instant pudding, dry 1 14 oz can crushed pineapple, undrained 2 cans mandarin oranges, drained 1 8 oz Cool Whip Method Mix together Cool Whip and dry pudding. Add undrained pineapple, and mandarin oranges (save a few to decorate top).

Refrigerate till set firm.

Method Mix pudding with milk and juice. Fold in whipped topping.

Gently mix in drained fruit. Stir in sliced bananas. Some miniature marshmallows can be added if desired. Chill.

Sylvia Meadus Gooseberry Cove

Sylvia Meadus Gooseberry Cove

Your Holiday Party Hosts

• 40 Rooms • Telephone & Room Service • 18 Housekeeping Units • Dining Room • Lounge • Take-out Service • Greco Express

Book Your Christmas Party Early!

We’re Here to Serve YOU...

From corporate parties to intimate gatherings, we’ll help make your holiday celebration an event to remember.

P.O. Box 106, Plum Point, NL A0K 4A0 Ph: (709) 247-2533 Fax: (709) 247-2327

7544819

CONNIE’S SPICED PICKLED BEETS Ingredients for syrup 2 cups water 1 tbsp salt 1 tsp ground allspice 2 tbsp whole cloves tied in cheesecloth Method

ORANGE CREAM FRUIT SALAD Ingredients 1 pkg vanilla pudding 3/4 cup cold milk 1/3 cup frozen orange juice 8 oz whipped topping 1 can pineapple tidbits, drained 1 can orange mandarins, drained Sliced bananas

1-888-663-2533 7697652

www.plumpointmotel.com 97

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Miscellaneous PARTRIDGEBERRY & APPLE JELL-O SALAD Set 1 pkg cherry Jell-O as directed.

Let partially set.

Stir in 1 cup partridgeberries (frozen is good) and 1 grated apple.

Chill till set firm. Goes good with ham.

Sylvia Meadus Gooseberry Cove

SUNSET SALAD Partially set 1 pkg lemon Jell-O as directed.

Fold in 1 cup drained crushed pineapple and 1/2 cup grated carrot.

Chill till set firm.

Sylvia Meadus Gooseberry Cove

MARINATED SQUID Parboil squid rings in salted water for 30 mins. Drain.

Boil together: 3 cups vinegar 1 cup water 1 cup sugar 1 tsp salt 1 tbsp pickling spice in cheesecloth.

Put squid rings in hot bottles with sliced onions and peppers. Pour hot liquid over all. Cover. They will seal as liquid cools.

all. Cover. They will seal as liquid cools.

Sylvia Meadus Gooseberry Cove

MULTI-LAYER SALAD Layer lettuce (bite size pieces) 1/2 cup chopped celery (optional) Layer sliced egg (4 or 5 eggs) Layer chopped peppers 1 cup frozen peas Sprinkle green onion Sprinkle crumbled bacon Mix together: 1/2 cup mayonnaise 1 tub sour cream 2 tbsp sugar Spread over all. Top with grated cheese and more crumbled bacon.

Chill for flavours to blend.

BOTTLED TURR Clean the turrs; skin and cut off back and rib bones where there is not much meat. Pack the legs and breasts in wide-mouth mason jars. Add two slices of fat pork, one chopped onion and one tsp salt to each jar. Fill the jars to one inch of top with boiling water. Screw on tops; loosen slightly. Process in a pressure cooker for 90 mins at 10 pounds pressure or in boiling water for 3 hours. A quart jar will hold about 2 birds. If small-mouth jars are used, the meat will have to be cut in smaller pieces. Do not pack the giblets.

Margaret Crocker

Sylvia Meadus Gooseberry Cove

STUFFED BOLOGNA Use thin sliced bologna. Put dressing (bread crumbs, savory, onion and butter) on bologna.

Roll up. Secure with a toothpick.

Put in backing dish. Pour S/S over bologna. Bake till heated through thoroughly (30 mins).

Sylvia Meadus Gooseberry Cove

Sylvia Meadus Gooseberry Cove

PICKLED WIENERS Boil together: 2 cups vinegar 1 cup water 1/2 cup sugar 2 tbsp pickling spice in cheesecloth Bring wieners to a boil. Drain. Place in hot bottles with sliced onions and peppers. Pour hot liquid over

RING IN THE SAVINGS ON ALL YOUR BAKING NEEDS! 28 Cromer Ave

Grand Falls-Windsor Across from Sobeys

Bulk & Natural Foods

Happy Holidays

• Glazed Cherries • Raisins • Dates • Hazelnuts, Brazil Nuts, Almonds, Walnuts • Pineapple Rings • Citron Peel

• Marzipan • Meringue Powder • Coconut • Brown Sugar/Icing Sugar • Rum, Butterscotch/Maple, White Vanilla Extracts • Cherry Cake Mix & so much more

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Terry’s Orange Chocolates

BY TERRY BURSEY Food Dude columnist for Saltwire Network in Newfoundland and Labrador

T er ry ’s O ra ng e Ch o co la te s Ingredients: 3 large oranges 1 1/2 cups sugar 1 cup corn syrup 2 tbsps. lemon juice te chips 1 1/2 package milk chocola

Directions: ite to remove all traces of wh Peel oranges, being sure from the outside. ghly the size of nickels and Slice into small chunks rou an. cep set aside in a medium sau corn syrup to saucepan and Add sugar, lemon juice and asionally. occ heat on medium, stirring l. and thick, set aside to coo When mixture is smooth cing them in a bain marie Melt chocolate chips by pla g a small steel bowl over ttin (heated bath) made by pu ter on medium heat. When wa a saucepan of simmering heat to low and prepare chocolate is melted, reduce ng with cooking spray or oilayi two ice cube trays by spr e. rin rga ma h wit le ho y ing each d chocolate to ice cube tra Add an even layer of melte ce it in fridge to cool for pla at desired thickness and d. about 15 minutes. each hole until all are fille Remove and add filling to melted chocolate.

Top it again with remaining r 15 minutes at least before the Cool in the fridge for ano would ice cubes. popping them out like you mended for harder ice om Thicker chocolates are rec ak open during removal. bre cube trays, so they don’t

One of the best holiday treats to grace the stockings of nearly every household are the chocolate oranges apparently thought up by some guy named Joseph Terry during the Second World War. The running joke in my family is that every chocolate orange I saw during the holidays had my name on it, and therefore belonged to me.

I would then hold the orange for ransom and depending on what was offered, I would either keep it for myself or give it back in exchange for a plethora of candy canes or other Christmas treats deemed of equal or greater value.

While this banter and barter existed mostly between myself and my sisters, occasionally I would attempt the same exchange with my ex-girlfriend, Amanda.

On Christmas morning we opened our gifts and I slyly took inventory of her chocolate oranges, preparing to test out my holiday thievery on her.

When she discovered what I did she seemed genuinely upset, but I recited my challenge for her to find her name on it and if she could, I’d give them back.

Rather than continue to the bartering stage of the tradition, she actually seemed genuinely hurt.

Indeed, she was so distraught over my claiming her chocolate oranges that she left the house and went home, her Christmas morning seemingly ruined.

As you can imagine, the guilt hit me like a tsunami and I soon devised a way to make it up to her.

I took a cab to Amanda’s home that evening with her chocolate oranges and my homemade orange chocolates. Her very large and dangerous-looking father answered the door with a glower and not too politely informed me that she didn’t want to see me.

Heart sunk, I asked him to at least give her the chocolate treats.

Less than five minutes later I was tackled from behind by a very happy Amanda. She was appeased, and I was back in her good graces for the time being.

While things never did work out between us, this remains one of my treasured holiday memories and the source of my own Christmas tradition of homemade chocolates.

Although, I still rob the family of all their (my) chocolate oranges.

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YULETIDE

STEPHEN F. POWER HONOURABLE MENTION

READER STORY

The Bottle Cap Captain

BY STEPHEN F. POWER

Once upon a time, there was a little girl named Victoria.

All her life, she wanted to be a sea captain. She would watch the big orange and blue ships sailing in and out of St. John’s harbour. Whenever she saw the biggest and tallest ship sailing in the harbour, she would tell everyone “One day, I’m going to be sailing that ship. I’m going to sail it around the world.”

Whenever she said this, people would tell her “When you are older.”

Victoria waited and waited. She got tired of waiting. Victoria decided she was going to find her own ship.

So Victoria searched and looked for something that could sail around the world.

When Victoria asked her mother if she had something that could sail around the world, her mother gave her a bottle cap.

“You aren’t old enough to sail on the ocean, but you can practice with this bottle cap.”

Victoria thought that was silly. How

could she practice sailing in a bottle cap?

Her mother told her a true sea captain could learn how to sail with anything.

So Victoria walked down to the beach to practice. As she was walking to the beach, she met a mummer. This mummer was slumped over and looked sad. Victoria asked the mummer why she was sad.

“I’ve lost one of the buttons on my ugly stick. A mummer can’t celebrate Christmas unless his ugly stick has enough buttons,” the mummer said.

Victoria gave the mummer her bottle cap. “It isn’t a button, but you might be able to use this instead,” said Victoria.

The mummer jumped for joy. “You have saved the day! With this I can fix my ugly stick and make all the noise I want.

Thank you.”

The mummer gave Victoria a bag of carrots in return. “I can’t give you much in return, but these might help you,” said the mummer as he left to find his friends.

Victoria was happy she could help the mummer, but she wondered how she could sail around the world with a bag

of carrots?

As Victoria was pondering this question, she met a policeman on a sadlooking horse.

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Victoria asked him why the horse was sad.

“My horse forgot to eat breakfast. He’s so hungry, he can’t walk back home,” said the policeman.

Victoria gave the horse her bag of carrots. “These carrots should be what your horse needs,” said Victoria.

The horse gobbled the carrots up in three seconds. “You saved the day. With a full belly, we can now go back home,” said the policeman.

The policeman gave Victoria his hat in return. “I have too many hats, so you can have one of mine.” said the policeman.

Victoria was happy she could help the policeman and his horse, but she wondered how she could sail around the world with a hat?

As Victoria was pondering this

Plan

question, she ran into a man in a suit. He was shivering and freezing in the cold wind. Victoria asked him why he was so cold.

“I came here from Florida to do business, but I lost my winter clothes on the airplane,” said the shivering American.

Victoria gave the man her hat. “This should keep you warm,” said Victoria.

The American smiled as he pulled the hat over his frozen head. “Thank you so much. I thought I was going to freeze.”

The American took a ring out of his pocket and gave it to Victoria. “I found this gold ring the last time I came to Newfoundland. I don’t know who owns it, but you might know,” said the American.

Victoria still didn’t know how she could sail with a gold ring. Victoria put

the ring on her finger and kept walking.

As Victoria arrived at the beach, she saw a grumpy old man next to a boat.

The man saw the ring on Victoria’s finger and hollered “You found my wedding ring!

I’ve been looking for it for years!”

Victoria gave the ring back to the old man, wondering if he would give her something in return. And the man gave Victoria a promise: every Christmas, Victoria would be captain of his boat, the largest boat in St. John’s harbour.

Together they would sail all over the world.

And that’s why everyone calls Victoria the bottle cap captain. special gift Santa Claus left especially for us …and I simply couldn’t wait to wear my red velvet dress to church on Christmas morning.

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Brazilian students in Springdale celebrate unique Christmas experience Five Brazilian students — from left, Stephanie, Mary, Sandriely, Maria and Taymara — looked forward to spending the holidays in Springdale in 2017, where they attended school and learned English. Cory Hurley photo

As the Christmas season seemingly gets longer all the time, that trend seemed even more peculiar for five girls visiting Springdale from Brazil.

Forget the fact it was cold – which the five exchange students at Indian River High cannot – and snow was partly covering the ground; a month-long celebration of Christmas is strange to the girls.

It was 35 degrees in Tacaratu, Brazil, where Mary Cristine de Jesus Campos is from, at the time this article was written.

It was -1 degree in Springdale, where she had been living since September and would stay until late January.

The Grade 11 girls from different parts of the South American country were in Springdale attending school to learn English.

Taymara Thais Cavalante da Silva, Maria Teresa Amaral, Sandriely Gomes Rodriguez, Stephanie Maryssam Gomes Annes, and Mary — no wonder they asked if they had to provide their full names for the story, since in Brazil it is typical to take two names from each of their paternal and maternal sides — knew very little English when they arrived.

“In the first week we came here, we didn’t know a lot how to talk,” Stephanie said. “We just listened.”

“We just stayed blank and looked at everyone,” Maria said.

That has changed immensely in the past four months. The girls are now regular contributors to class discussions and the school community, and are even aware of the unique dialect from which they are learning the language.

“Your Newfie expressions … Newfies speak really fast,” Taymara said.

Although they didn’t know each other before they arrived, it is easy to see the

girls created a special bond.

They lock arms as they walk down the school hallway to get their picture taken, laughing and joking with each other.

Without a prompt, they wrap their arms around each other and get ready for the photo.

As the temperature continued to drop and the first signs of snow arrived – alarming as that was for the girls from the hot climate of South America – signs of the holiday season also began to show.

Christmas in Brazil is not as commercial as it is in North America. The girls say there is still the concept of Santa Claus, but they wait for just one present and do not have an early Christmas morning gift opening.

The holiday is celebrated on Christmas Eve. While a big turkey dinner is traditional there as well, it is shared with extended family at midnight.

The girls said the high quantity of songs and extended preparation really stand out in this part of the world.

Home decorations — especially the lights — are much more extravagant here than in Brazil, where it is primarily just decorating a tree. The girls admitted they like that part of the North American tradition much more.

That will only slightly ease the pain of being away from their families.

“This will be our first Christmas without our families,” Sandriely said, her eyes welling up with tears and Stephanie chiming in word for word to help finish her sentence.

There would be a lot of online communication between the girls in Springdale and their families in Brazil during the holidays.

The girls shook off the cold to attempt to enjoy the winter activities. They were looking forward to having a snowmobile ride and trying out skiing.

“It’s really cold, but we are enjoying it,” Maria said.

The five separate host families are good to them, the girls said, and despite missing their families, they were very much looking forward to spending the holidays here.

They also say the New Year is celebrated differently in the two countries, with it being another occasion for a large dinner with family at home.

While they were a continent away from their families in Brazil, the girls have found another family in each other, and were a special part of five new families here.

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Sunday school students participate in World of Gifts campaign

Youth at St. Alban’s Anglican Church in Grand Bank made their offering to“World of Gifts” after their Christmas pageant.

Carl Rose photo

Weekly collections help children in need

BY CARL ROSE GRAND BANK, N.L.

Imagine giving chickens, goats and ducks as a Christmas gift.

That is exactly what Sunday school children at St. Alban’s Anglican Church in Grand Bank did last year.

During 2017, members of the congregation offered their coins to the children each Sunday for a charity of their choice.

The students decided to send the $1,055 they raised to World of Gifts, sponsored by the Primate’s World Relief and Development Fund (PWRDF).

Priest-in-charge Rev. Bob Peddle explained this is a unique program.

“This is a hands-on gift approach to development through PWRDF. The children choose their own gifts to offer.

This is what makes it so special,” he said.

Students used $40 of their funds to supply 40 chickens to provide eggs and meat to a needy community; $120 for four goats to supply milk and $60 for 30 ducks to supply meat and eggs for families, especially pregnant women.

The rest of their funds were targeted for items such as special delivery kits for babies, seeds for farmers, food supplements for malnourished children, vaccination clinics, medical kits, hunger relief and suicide prevention.

Peddle noted the children’s donation of $1,055 will become $4,185 thanks to matching funds through Global Affairs

Canada and the federal government.

On behalf of the students, Sunday school superintendent Wanda Power thanked the congregation “for your little bit of change every week.”

“We are learning to help less fortunate children and people around the world.”

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Hayley Taylor and her father, Mike Taylor, pulled out their guitars for an impromptu music session as Hayley sang a couple of her favourite Christmas tunes.

Carrying on the tradition

BY CLARENCE NGOH GAMBO, N.L.

For the Taylors of Gambo, music is a family affair.

Mike Taylor plays bass and guitar, as does his father, who also plays mandolin and is learning to play the accordion.

“It’s just right through the family,” said Mike. “It’s something we love.”

The Taylors’ love for music captivated Mike as a child and still flourishes in his family – his 15-year-old daughter Hayley’s interest in music was sparked early as she was surrounded by people who loved music.

“A lot of people in the family came with music in their blood – my Dad, uncles. They just loved music in general,” Hayley said. “As a kid I’d be singing in the car. I wasn’t able to sing a pitch, but it was all I wanted to do and my main focus.

“I just wanted to sing.”

According to Hayley’s mother Jennifer, “Things began to click for her when she started to learn how to play the guitar, and that is when things started to come together.”

“It didn’t sound like gibberish anymore,” Jennifer laughed.

Hayley’s confidence and music skills developed, and at age 12 she started performing at various functions throughout central Newfoundland.

Last year Hayley signed a three-year, three-album recording contract with Citadel House. Her first album, “Here We Go,” was released in August and has since garnered a lot of attention.

Christmas is a particularly special time for the Taylor family, one they look forward to. A running Christmas tradition in the Taylor household, as you would expect, revolves around music.

“Someone in the house will get a musical instrument for Christmas. It’s always somebody,” Jennifer said.

You can watch Hayley Taylor perform her favourite Christmas song at: https://youtu.be/G5uCYF2I9CI https://youtu.be/7OHGXSHwVJw 105 105

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The finished product, some delicious molasses candy.

Photo courtesy of Brenda Nippard

A sticky tradition

Bringing back homemade molasses candy

BY ADAM RANDELL GANDER, N.L.

It was one of those rural Newfoundland traditions that – with more disposable incomes and an increase in grocery store product selection – fell by the wayside.

The homemade molasses candy was once a Christmas fixture in the outport Great Northern Peninsula communities where my grandparents and parents are from.

And in Christmases to follow at family get-togethers, it was an item that came up on more than one occasion.

How the candies would be curled into pinwheels, and how one person, during the stretching of the candy – a pulled-taffy-like process – stretched the candy too far, causing it to break off and hit the person next to them in the face – are fantastic memories certainly worth reliving given the chance.

But I’ve since come to learn it wasn’t as popular as one may have thought.

Mentioning the candy of the past at a bowling league Christmas party in Gander, the mixture of people brought into the conversation – old and young alike – had never heard tell of it.

This solidified my decision to take on this project – it was time to bring back a Christmas tradition.

Having spent several years searching for someone who still makes traditional molasses candy for a story but coming up empty, I decided to take matters into my own hands.

Quite surprisingly, a quick Google search turned up several recipes for molasses candies and – huzzah! – there were even a couple of Newfoundland recipes.

However, other than a few tried-andtrue items, I’m about as far removed

from being a baker as one can be.

I once thought it would be a good idea to stir together cocoa and icing sugar with a hand mixer when making chocolate frosting.

After the mushroom cloud-like dust settled, and some awful dirty looks, I was very rarely left in the kitchen by myself.

The Food Dude columnist I am not.

But with a plan in place, thanks to the full recipe that can be found at http:// newfoundland.ws/, I set about making the candy.

The process First up, add three tablespoons of butter to a fair-size cooking pot. Melt the butter and use it to grease the sides of the pan.

Trust me – make sure to grease it entirely, not just halfway up the side, as it boils up.

Add two cups of molasses and twothirds of a cup of white sugar.

Stir until the sugar is well dissolved – so far, so good.

The directions require you to bring it to a boil, stirring slowly all the while.

So, stir I did.

And stir, and stir, and stir some more.

Out of fear of burning on the molasses, the burner temperature was low. After about 30 minutes of stirring, there wasn’t so much as a boiling bubble to be found.

Action was required. Feeling brave, I turned up the heat.

The mixture began to bubble and rise, doubling, near tripling the poured contents, but I kept stirring.

To test whether the candy was done, it was recommended to drop a dab into cold water. If it was brittle upon hitting the water, it was done.

Excitedly, I dropped in a dab of the candy – and it sunk to the bottom in its liquid form.

More heat, I figured – so the burner was turned up even further.

It boiled away until finally, a dab held firm in the cold water.

It was more pliable than brittle.

“It’s done!” I shouted to a very surprised girlfriend who had long lost interest in the project and shifted her attention to Christmas cards.

With a greased dish on standby, I poured in the contents to cool.

Great! More waiting.

Growing impatient, cooling options came to mind – putting it in the freezer, tossing it outside – but I decided against it out of fear the glass dish would shatter, and the effort would have been in vain.

But eventually the candy began to firm, and because the anticipation was killing me, I greased up a pair of gloves and set to work.

With the soft, squishy candy in my hands, I began to pull hand over hand – as you would bring in a hand-lined cod – working and reworking.

But the amount of heat left in the candy caused it to run and sag.

As it cooled, it started to become workable. I cut off pieces and began working the candy into pinwheels, but the heat just caused it to melt together into a blob.

The sphere shapes I had rolled looked like hockey pucks – but I had done it.

The result I don’t like molasses candy.

It was a great bit of fun taking on the project, reliving an experience from back in the day.

Molasses on toutons is wonderful, but the taste by itself was a little too much for me.

Editor’s note: Adam Randell is still not allowed to be in the kitchen by himself.

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Sharing circle The area where the sharing circles will be held on the boardwalk.

Submitted photo

Unique youth initiative initiated by two Happy Valley-Goose Bay women

BY DANETTE DOOLEY HAPPY VALLEY-GOOSE BAY, N.L. Albert Einstein once said, “Look deep into nature, and then you will understand everything.”

Deseray Rich and Lianna Rice of Happy Valley-Goose Bay have started a sharing circle for youth on the scenic Bird Island Boardwalk.

“We wanted to hold our sharing circle out on the land because when people are on the land they feel more comfortable,” Rich said.

“It’s a natural environment and being outside relaxes people. That’s why people have pictures of flowers and nature in their homes.

Because it’s so calming.”

Rich is 25. Rice is 24.

The gatherings are an opportunity for young people to get together to talk about whatever they’d like to discuss.

Those who would rather listen than talk are also welcome, Rice said. The sharing circle is non-judgemental, she explained, and is a safe place for youth to share their concerns and struggles.

“We went around the circle once, and everybody had an opportunity to talk about whatever they wanted to talk about. We went around the circle again for a chance for people to respond to each other and give each other a motivational message or a

Deseray Rich and Lianna Rice. message of support,” Rice said of the initial gathering that took place in July.

The youth also enjoyed a walk and a snack of sanamajuks (bread dough similar to toutons), jam and water.

While what’s discussed in the sharing circle is confidential and is not spoken about outside the circle, talking in general terms, Rice said youth in Happy Valley-Goose Bay face many issues that affect their mental health. There is a high suicide rate in the

area, she said, and some youth struggle with addiction and substance abuse.

“There is no youth centre here and we are offering (the sharing circle) to older youth as well — youth like us who are in their 20’s,” Rich said.

The sharing circle welcomes people aged 15-30. However, those older or younger than that age group are also welcome to take part.

Both Rice and Rich have mental health first aid. Rice also has SafeTALK Suicide Alertness and Rich has Applied Suicide Intervention Skills Training (ASIST).

While neither of the young women are counsellors and cannot provide any medical help, they are both young people who care about those in their community.

“We just want youth to know they are not alone. There are people in the community who are going through similar things as you are. They care about you and want to support you,” Rice said.

Rich added, “I want to the community to know that, yes, we have a lack of resources here, but we shouldn’t always depend on the government for funding. Doing things (like having a sharing circle) is a resource for mental health, too.”

For more information contact Deseray Nancy Rich or Lianna Rice on Facebook or text or call 709-897-5811.

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10 Atlantic Canadian books perfect for gift-giving this season

Find something for everyone on your list, including yourself!

Viola Desmond: Her Life and Times Graham Reynolds with Wanda Robson (History)

his holiday season, give the gift of a local book. Publishers in Atlantic Canada are producing compelling and inspiring books that will be sure to delight every reader on your shopping list.

Spanning fiction, poetry, memoir, art, history, and stories for young readers, these ten locally-published titles feature authors and stories from Atlantic Canada and beyond. You’ll have no trouble finding the perfect books to cozy up with by the fire when the snow begins to fall.

Christmas with Maud Lewis Lance Woolaver (Art) When asked about his fascination with Nova Scotian folk artist Maud Lewis, author Lance Woolaver said, “Maud was simply the most interesting story of living and humanity that I’d ever come across.” Now in a beautiful hardcover gift edition, Christmas with Maud Lewis is charming a whole new generation of admirers. Whether it’s animals at play, frosty skaters cutting across a silver pond, or a horse drawn trip across a snowy scene, these quaint yet impassioned paintings instantly fill the room with warmth.

Goose Lane Editions $24.95

Considered by many to be Canada’s Rosa Parks, Viola Desmond was a pioneer African Canadian businesswoman who became the pre-eminent Black beauty culturist in Canada. She established the first Black beauty studio in Halifax, the Desmond School of Beauty Culture, and created her own line of beauty products. This accessible, concise and timely book tells the incredible, important story of Viola Desmond.

Roseway Publishing $10.00

Beholden Lesley Crewe (Fiction) Beloved Cape Breton novelist Lesley Crewe’s new novel tells the story of Nell, the “spinster on the hill” living near St. Peter’s, Cape Breton.

Scarred by her own childhood, she

swears she could never love a child and that she will never marry, denying herself a life with the man she loves. She’s proven wrong when a baby is born just down the road from her. Her love of little Jane, despite herself, propels us forward through generations trying to untangle their own traumas and secrets.

Nimbus Publishing $24.95

150+ Canada’s History in Poetry Edited by Judy Gaudet (Poetry) This unique new collection tells the story of 150 years as a country, recreating historical events through the vivid, concrete, human element of our poets’ responses to them. Judy Gaudet has collected poems that tell our story in a unique way: through the personal passions and concerns of artists who offer a range of encounters and attitudes.

Poems come from significant Canadian poets, as well as some lesser known and emerging poets and folk writers and is a must read for anyone interested in an alternate telling of Canada’s history.

Acorn Press $24.95

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Available at libraries, bookstores, cafés and newspapers across the region.

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Louisburg or Bust RC Shaw (Memoir) “This crazy beautiful quest narrative puts Don Quixote on a bicycle and sends him out to face history with a surfboard. Half hilarious dreamadventure, half marathon nightmare, the end result is a madcap love letter to Nova Scotia.” — Ken McGoogan

The Lady From Kent: A Story for Girls and Boys and Bees Dressed Up as Fleas and Crocodiles.

Also Elves.

Barbara Nichol Illustrated by Bill Pechet (Children’s Illustrated)

Louisbourg or Bust is RC Shaw’s spandexfree pilgrimage up a haunted coastline on a rickety surf rig on wheels. Fuelled by Hungry Man Stew and blind optimism, Shaw battles potholed hills and remote waves en route to the Fortress of Louisbourg.

A zany fandango from Juno-awardwinning recording artist and GGnominated writer Barbara Nichol, this joyful, illustrated book tells the story of the Lady from Kent who refuses conventions of mainstream culture and does not feel limited by standards of behaviour.

Pottersfield Press $19.95

IKWE: Honouring Women – Indigenous Art Colouring Book For Adults and Children Jackie Traverse (Colouring Book) “I had the privilege of going to Standing Rock twice. The strength and power that came from the women there inspired this book,” writes Anishinaabe artist Jackie Traverse.

In her new colouring book, IKWE, she features brand new works that celebrate the spiritual and ceremonial aspects of women and their important role as water protectors.

Roseway Publishing $20.00

“Barbara Nichol is an original — brilliant and entertaining. Her every page charms and entices. The Lady From Kent is a book to read and reread and then read again.”

— Eleanor Wachtel, Best of Writers & Co.

Collected Poems of Alden Nowlan Edited by Brian Bartlett (Poetry)

Pedlar Press $23.00

Banjo Flats Mona Knight (Fiction)

Boularderie Island Press $19.95

From the first hospital ship in 1749 to early military/naval hospitals, this book covers the evolution of civilian hospitals in Nova Scotia, including all four ‘Infirmaries,’ phases of the Victoria hospitals to the modern QE II, VG, and Dartmouth, and so much more. Sawbones details the fight against ancient and modern diseases paralleled by advances in medicine and nursing, with bonus chapters on ‘temporary hospitals’ after the Halifax Explosion and hospital ships of the World Wars: an excellent choice for doctors, nurses, and history buffs.

Goose Lane Editions $55.00

New World Publishing $27.50 7702446

Get hooked on a new series with Banjo Flats, the first novel in the Fortune Saga by Cape Breton writer Mona Knight. Fortune’s nobody’s fool, which lands her in trouble after killing a gunfighter when she arrives in Banjo Flats – the most lawless town in the Wild West. Now there’s a price on her head. Every outlaw with a gun thinks they can earn some easy money by killing the girl gunslinger. They’re wrong. Second Chance, the second novel in the series, will be published in 2019.

Sawbones Devonna Edwards (History)

Governor General’s Award-winning poet Alden Nowlan died in 1983 at the age of 50, leaving the world with a massive legacy of poetry. Widely regarded as a national treasure, Alden Nowlan wrote with astonishing emotional insight and a profound understanding of the human condition. This lavish hardcover edition of the Collected Poems of Alden Nowlan is an offering of the poet’s greatest poems— eclectic, revered and always relevant.

Readers will be mesmerized by his unique voice and deft skill.

THINK GLOBAL. READ LOCAL. The go-to magazine about books atlantic books today in Atlantic Canada

Available at libraries, bookstores, cafés and newspapers across the region.

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Christmas for Kids

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Christmas for Kids

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112 2018 NORTH AMERICAN

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Based on 60 month term. *Weekly leases based on new 2018 CR-V LX 2WD CVT ments with $0 down payment and a total lease obligation of $22,425/ $22,425, respectively. Payments include $1,795/$1655 freight and PDI. $0 security deposit required.

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All TO offers $63/$70.75/$55/$59 respectively and lien registering agents fee of $5/$5/$5/$5 respectively which are both due at time of delivery. January Based on 6030, month term. *Weekly leases based on new 2018 CR-Vfor LX 2WD CVT (RW1H3JES)/ Sedan LXto 6MT(CV1E1JE) for 60 month term,Errors OAC. Weekly payments are excepted. $75/ $75 for 60See months for aHonda total of 260 pay- for full details. and omissions your dealer and conditions a limited time only Accord and subject change without notice.

41-43 Confederation dr, Corner BrooK • 634-8881 • www.fairwayhonda.Com Ask About

ments with $0 down payment and a total lease obligation of $22,425/ $22,425, respectively. Payments include $1,795/$1655 freight and PDI. $0 security deposit required. First weekly payment due at lease inception. Lease rate is 2.99%/ 1.99% APR respectively. 100,000 kilometre allowance; charge of $0.12/km for excess kilometres. License, insurance, applicable taxes, PPSA and registration are extra. Option to purchase at lease end for $11,462/ $10,902 respectively, plus taxes. †1: Awarded to 2018 CR-V on November 28, 2017, visit www.motortrend.com/awards/best-suv-of-the-year. †2: Awarded to 2018 Accord January 30, 2018, visit northamericancaroftheyear.org/press-releases. All offers and conditions for a limited time only and subject to change without notice. Errors and omissions excepted. See your Honda dealer for full details.

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3

CELEBRATING 50 YEARS! SERVING THE COMMUNITY FOR 50 YEARS 1968 – 2018

Carol Auto is a family run business. Co-owners Michel (left) and Mario Cayouette (right) their father Robert Cayouette (centre) who founded the company in 1968.

2019 ESCAPE

2019 FORD F-150

CAROL AUTOMOBILE LTD. 709-944-2000 • 1-800-563-5555 • www.carolauto.com 7699908

Yuletide 2018 Cover.indd 3

7698198

55 AVALON DRIVE, LABRADOR CITY

2018-10-18 3:43 PM

4

Keep Christ in Christmas Knights of Columbus Merry Christmas and a Peaceful and Happy New Year

Yuletide 2018 Cover.indd 4

7699156

NEWFOUNDLAND AND LABRADOR

State Deputy Hurley State DeputyBrian Emile Cabotand andthe theState StateExecutive, Executive, Knightsand andtheir theirfamilies families take take this this joyous joyous occasion to wish you Knights you and andyour yourfamilies familiesaa

2018-10-18 3:43 PM