Holiday Recipes

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December 4, 2015 | This Week Marketplace

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B.C. PEA Mix: CH COB BLER • 4 large fresh pe • ¼ cup aches, sli br ced • ½ tsp. own sugar cinnamo n Put abov e in pan .

Mix: • 1 cup f lo • 1 cup w ur hite suga • ¼ tsp. r salt • ½ cup butter Top pea ch Microwa mixture with f lo ve appro x. 12 min ur mixture. utes.

Carol N Madge L imetz ake, SK. • 24 cup POPCOR s N CAKE • 1 cup n popcorn uts • 1 lb. m a • 1 lb. gu rshmallows (2 ba mdrops gs) (1 • ½ cup margarin bag) • ½ cup e oil Melt oil, m Add rem argarine and m arshmall aining in Note: Ca o g n substitu redients and po ws over low hea t. ur into la te peanu r ts for gu mdrops ge jelly roll pan or add S . marties.

Faye Bea tty Leslie, S K. Blanch to CANN For each matoes, pack in ED TOMATOES sealers, q t. sealer filling on • 1 tsp. p ly ¾ full ickling s , add: . alt • 1 Tbsp .

• Tomato of sugar juice to fill the s ealer Boil 2 cu ps tomato These ar e very go juice for 30 min utes. od & kee p well.

Florence R Wolseley ein , SK.

RE EL SQUA W E J Y R ER MAS CH CHRIST utter • 1 cup b ugar s p u c • 3/4 flour s p u c 2 s • ght raisin s • 1 cup li ilvered almond erries s h c p u d c e r • 1/2 k colo hopped eagle brand mil c p u c 1 • d e 10 pan. n te e we s into 8x s e r p r, • 1 can s u flo er base. ugar and butter s and cherries ov p. r e th e g onds Mix to over to aisins/alm nd milk onoway Spread r /2 cup eagle bra 00 degrees.

Matilda L ton, Sk. 1 3 t York Dribble in to 1 hour a m Bake 45

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This Week Marketplace | December 4, 2015

HOLIDAY RECIPES

ALMOND MACAROON BROWNIES • 4 squares Baker’s Unsweetened Chocolate • ¾ cup butter • 2- 2/3 cups granulated sugar, divided • 5 eggs, divided • 1 tsp. vanilla • 1 cup Robin Hood all—purpose flour • 2 cups toasted chopped almonds, divided • 1 (250 g) pkg. cream cheese, softened • 2 Tbsps. Robin Hood all-purpose flour • 2 cups Baker’s Angel Flake coconut • Whole almonds • 2 squares Baker’s semi-sweet chocolate

Heat oven to 350°F (180°C).

Melt unsweetened chocolate and butter in large microwaveable bowl on high 2 minutes.

Stir until chocolate is completely melted.

Stir 2 cups (500 ml) sugar into chocolate.

Mix in 3 eggs and vanilla.

Stir in 1 cup (250 ml) flour and 1 cup ( 250 ml) chopped almonds.

Spread into greased, foil-lined 13” x 9” (33 cm x 23 cm) baking pan.

Beat cream cheese, remaining 2/3 cup (150 ml) sugar, remaining 2 eggs and 2 Tbsps. (30 ml) flour until smooth.

Stir in remaining 1 cup ( 250 ml) chopped almonds and coconut.

Spread over brownie batter.

Bakle 35-40 minutes, or until toothpick inserted in centre comes out almost clean.

Cool in pan.

Remove, cut into squares.

Delores Yung Yorkton, SK.

BROCCOLI SOUP Perfect after an outdoor activity.

• 1 head of broccoli, finely cut • 1 medium onion, finely chopped • 1 Tbsp. butter or margarine • ¾ tsp. salt • 1/8 tsp. pepper • Water, to just cover • 13 ½ oz. canned evaporated milk • 1 tsp. parsley flakes Put broccoli, onion, butter, salt and pepper in saucepan.

Add water.

Bring to a boil.

Boil until vegetables are tender.

Add milk and parsley.

Return to a boil.

Boil slowly for 15 minutes.

Taste for salt and pepper, adding more if needed.

Makes about 3 ½ cups soup.

Variation: Add 3 to 4 strips of cooked, crumbled bacon or add 4 oz. Velveeta cheese.

Try adding both bacon and cheese for a pleasant change.

Note: If you want a smooth soup, run through blender before adding milk and parsley flakes..

Marcella Shewchuk Rama, SK.

CRANBERRY ICEBOX COOKIES • 1 ¼ cups butter, softened • 1 cup packed brown sugar • 2/3 cup sugar • 2 eggs • 1 tsp. vanilla • ¼ tsp. almond extract • 3 ¼ cups flour • 1 tsp. baking powder • ½ tsp. salt • ¼ tsp. baking soda • 1 cup chopped walnuts • 2 cups chopped, fresh or frozen cranberries Cream butter and sugars.

Add eggs, one at a time and beat well.

Add vanilla and almond extracts.

Combine the flour, baking powder, salt and baking soda.

Gradually add to the creamed mixture.

Stir in walnuts.

Carefully stir in the cranberries.

Shape into three 7 inch rolls.

Wrap each roll in plastic wrap and refrigerate for 4 hours or overnight.

Cut into ¼ inch slices and place 1 inch apart.

Bake 350°F for 10-12 minutes or until golden brown.

June Jacobs Yorkton, SK.

CRACKER JACK COOKIES • 1 cup margarine • 1 cup white sugar • 1 cup brown sugar • 1 tsp. vanilla • 2 eggs • ½ tsp. salt • 1 tsp. baking powder • 1 tsp. baking soda • 2 cups oatmeal • 2 cups Rice Krispies • 1 ½ cups flour • 1 cup coconut • 1 cup chocolate chips Cream margarine and sugars.

Add vanilla, eggs, salt, baking powder and soda.

Add oatmeal, Rice Krispies, flour, coconut and chips.

Roll in a ball, flatten a bit with a fork.

Bake at 350°F for 10 to 12 minutes.

June Jacobs Yorkton, SK.

CREAMSICLE CAKE • 1 orange cake mix • 1 pkg. orange jello • 1 pkg. vanilla instant pudding • 1 pkg. orange jello (dry) • 1 cup milk • 1 tsp. vanilla • 9 oz. Cool Whip

Make cake mix as directed on package and bake in a 9 x 13 pan.

Let cool.

Mix 1 package orange jello with 1 cup hot water until dissolved.

Add ½ cup cold water.

Let cool to room temperature.

Poke holes in top of cake with fork.

Spoon liquid over cake.

Topping: Mix vanilla pudding, orange jello, milk and vanilla until thick.

Blend in a 9 ounce container of Cool Whip topping.

Spread onto cake.

Martha Dawe Invermay, SK.

LEMON POKE CAKE • 2 baked 9-in. round white cake layers, cooled • 2 cups boiling water • 2 pkgs. lemon Jello • 1 tub Cool Whip Place cake layers, top sides up, in two 9 inch round cake pans.

Pierce cake with a large fork.

Stir boiling water into lemon jello until completely dissolved.

Carefully pour 1 cup jello over 1 cake layer and pour remaining jello over the second cake layer.

Refrigerate for 3 hours.

Dip cake pans in warm water for 10 seconds, then unmould onto serving plate.

Spread top with about 1 cup Cool Whip.

Place the second layer carefully over the first cake layer.

Frost top and sides with remaining Cool Whip. Refrigerate.

Tina Boryskavich Russell, MB.

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FROZEN TART SHELLS Sweetened or Unsweetened 1”, 2” or 3”

CHICKEN ENCHILADA ROLL UPS Serves 80 rolls.

Ingredients: • 2 (8 oz.) pkgs. cream cheese, softened • 1 ½ cups shredded Mexican cheese • 2 Tbsps. Old El Paso taco seasoning • 2 cups shredded chicken (rotisserie chicken works well) • 1 (10 oz.) can diced tomatoes with green chillies, well drained • 1 tsp. minced garlic • 4 green onions, sliced • ½ cup chopped cilantro • 8 burrito sized tortillas

CANDY CANE CANDLE CRAFT Material Needed: • A round cylinder-shaped candle (about 3 or 4 inches high) • Candy canes (as many as you need to go around the candle at its height) • Craft bond tacky glue • Red or green holiday ribbon and a holiday flower or greenery pick.

Instructions: 1) In a large bowl, combine all of the ingredients (except tortillas) until well blended.

2) Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly.

Repeat with remaining tortillas.

3) Refrigerate until firm; about 30 minutes.

4) Slice into ½ inch slices and serve.

Tina Boryskavich Russell, MB

Instructions: 1) Glue the candy canes, standing on end with the plastic wrap on, all around the candle.

2) You may choose to glue them with the crook part facing the same direction, or alternate them with the crook part facing opposite directions. Patience is the key here. You will only be able to do a couple of candy canes at a time until the glue dries enough to hold them on while you work on another part.

3) Make sure the bases of the candy canes are even with or above the base of the candle, so it will stand correctly.

4) When the glue has dried, decorate the candle with red or green ribbon and a festive flower or pick.

Mrs. Vi Grazier, Yorkton, SK.

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December 4, 2015 | This Week Marketplace

HOLIDAY RECIPES

CHRISTMAS PLUM CAKE Ingredients: • 3 cups mixed fruits & nuts (plum, cherry, tutti-fruitti, dates, cashew nuts, walnuts) nuts are optional.

• 1 ½ cups red grape wine • 2 cups + 2 Tbsps. allpurpose flour • 1 ½ cups sugar • 1 cup + ½ Tbsps. unsalted butter • 4 eggs • 1 tsp. baking soda • 1 ¼ tsps. baking powder • ¾ cup hot water • 3 Tbsps. fresh orange zest • 2 tsps. pure vanilla essence • 2 tsps. ground mixed spices (clove, dry ginger, cinnamon, cardamon) Procedure: 1) Soak the fruits and nuts in grape wine for at least 10 days. Mix it with a dry spoon once in awhile.

2) Drain the soaked things in a colander and keep it aside.

3) To prepare caramel syrup, take ½ cup sugar in a hard bottom pan.

4) Pour a little hot water about 2 Tbsps. and ½ Tbsp. butter. Mix well.

5) Switch on the flame and do not stir after that.

6) When it turns a dark colour, switch off the flame.

7) Immediately pour the hot water drop by drop into it.

8) Allow to cool completely. This is caramel syrup.

9) Separate the egg whites and yokes.

10) Beat the egg whites until peaks form.

11) Mix the yolks and sugar together.

12) Add butter (room temperature) and beat until it turns creamy.

13) Add vanilla and orange zest and beat until it becomes smooth.

14) Sieve together the flour, baking powder and baking soda and mix it again with a whisk.

15) Add this flour in 2 or 3 batches to the batter and beat it in low speed.

16) Add caramel syrup and whisk it gently.

17) Gently fold the beated egg whites into the batter until well combined.

18) Toss the fruits and nuts with 2 Tbsps. flour to prevent it sinking in the bottom of the cake.

19) Add it into the prepared batter and fold gently.

20) Add around 2 Tbsps. of retained wine into the batter and mix it gently.

21) Pour the batter into the prepared cake pans (one 9 inch and one 8 inch round pans).

22) Level it since its consistency is thick.

23) Bake at 350°F or until the skewer inserted into the centre of the cake comes out clean.

24) Allow it to cool in the pan for 10 minutes.

25) Place onto the cooling rack and allow

to cool completely before serving.

Sheena Reghu Yorkton, SK AMAZING MUFFIN CUPS • 3 cups Country-Style hash browns, thawed • 3 Tbsps. butter, melted • 1/8 tsp. salt • 1/8 tsp. pepper • 12 links Johnsonville Original Breakfast Sausage • 6 Naturegg Omega 3 eggs • 2 cups shredded 4-cheese Mexican blend cheese • ¼ cup red bell pepper, chopped • Fresh chives or green onions, chopped 1) In a bowl, combine the hash browns, butter, salt and pepper.

2) Press mixture onto the bottom and up the sides of greased muffin cups.

3) Bake at 400°F for 12 minutes or until lightly browned.

4) Meanwhile, cook sausage according to package directions; cut into ½- inch pieces.

5) Divide sausage among muffin cups.

6) Combine the eggs, cheese and bell pepper. Spoon over sausage.

Sprinkle with chives.

7) Bake for 13-15 minutes or until set and an internal temperature of 165°F is reached.

Delores Yung Yorkton, SK. CORN SALAD • 2 (341 ml) cans kernel corn, drained • 540 ml can pineapple tidbits, drained • 3 green onions, chopped • 1 green pepper, chopped • 3 stalks of celery, chopped • 3 Tbsps. mayonnaise Mix the above ingredients in a large bowl.

Sauce: • 1 cup white sugar • 1 dessert spoon dry mustard • 2 eggs • 2/3 cups vinegar • Dash of nutmeg, cinnamon and cloves, optional In a small saucepan, beat the eggs, add sugar and dry mustard.

Mix well. Add vinegar and mix.

Cook over medium heat stirring constantly until mixture comes to a boil and is slightly thickened.

Cool and pour over salad. Refrigerate.

This salad keeps well for about 1 week.

I usually prepare the sauce before I prepare the vegetables.

Georgina Mosiondz Birch River, MB.

CHRISTMASY CARROT & BEET CAKE • 1 cup cooking oil • 3 eggs • 1 cup finely grated carrots • 1 cup finely grated beets • 2 cups all-purpose flour • 1 tsp. cinnamon • ½ cup walnuts • 1 cup golden raisins (I plump them in bit of water and microwave 1 ½ minutes on high in microwave, drain and cool) • 1 ½ cups white sugar • 2 ½ tsps.. baking powder • ½ tsp. salt • 1 tsp. vanilla Preheat oven to 350°F. Beat cooking oil with sugar and beat in eggs one at a time.

Add vanilla and stir.

Add carrots and beets and stir well.

In a separate bowl, add baking powder, cinnamon, salt, fruit, walnuts and flour.

Stir flour and ingredients and add to first mixture.

Stir well and bake in two loaf pans or 9 x 13 pan. I Pam the pans and line with wax paper and lightly Pam again.

Bake about 45 to 50 minutes or until an inserted knife comes out clean.

Can also be baked as muffins; makes 24 cupcakes but bake for 20-25 minutes.

Makes a nice moist cake or muffins and can be enhanced with a cream cheese icing.

Judy Talbot Esterhazy, SK. BEER NUTS • 4 cups large peanuts, with skins • ½ cup butter or hard margarine • 1 cup brown sugar (packed) • ¼ cup corn syrup • ½ tsp. salt • ¼ tsp. soda Place peanuts in shallow, non-stick baking pan.

Keep warm in 225°F (110°C) oven.

Combine butter, brown sugar, corn syrup and salt in saucepan.

Cook to firm ball 250°F (120°C), or until a small spoonful dropped in cold water retains a round shape when rolled between fingers.

Remove from heat.

Stir in baking soda.

Pour slowly over peanuts, stirring gently to coat.

Return to 250°F (120°C) oven for about 1 hour.

Stir every 15 minutes.

Cool.

Stir several times while cooking.

Keep in airtight container.

Makes 5 cups of nut mixture.

Nice, tasty flavor.

Keep a good supply on hand.

Marcella Shewchuk Rama, SK.

CANDY CANE COOKIES Ingredients: • 1 cup (250 ml) Butter or Margarine, softened • 1 cup (250 ml) Icing (Confectioner’s) sugar • 1 egg • 1 tsp. (5 ml) Almond Flavouring • 1 tsp. (5 ml) Vanilla Flavouring • ¼ tsp. (1 ml) Peppermint Flavouring • 2 ½ cups (600 ml) allpurpose flour • 1 tsp. (5 ml) baking powder • 1 tsp. (5 ml) salt • ½ tsp. (2 ml) Red food colouring Directions: Mix first 6 ingredients together well. Add flour, baking powder & salt.

Mix well. Divide dough into 2 equal portions.

Add food colouring to 1 portion. Blend well.

Roll 1 tsp. (5 ml) of each colour dough into ropes apout 5 ½ inches (14 cm) long.

Lay them side by side.

Pinch ends together.

Twist to form a spiral.

Lay on ungreased baking sheets.

Shape to form a candy cane.

Wreaths are easy to make as well.

Bake in 350° F (180°C) oven for about 10 minutes until pale gold.

Cool on sheet 2-3 minutes, then remove.

Makes about 4 ½ dozen.

Richard Antoniuk Sturgis, SK. IMITATION CRAB SPREAD • 2 lbs. imitation crab meat • 2 cups mayonnaise • 1 pkg. Knorr leek soup mix • 1 tbsp. parsley • 1 tbsp. lemon juice In a bowl break up crab meat with fork.

Add remaining ingredients and mix thoroughly.

Cover & stir in cool place.

Serve on crackers.

Mrs. Barbara L. Jensen Kuroki, SK

MY FAVOURITE CHRISTMAS CRAFT – RECYCLING FOIL PIE PLATES The supplies that are required for this craft include: • An 8” or larger foil pie plate • 1 ½ strings of Christmas garlands that are approx. nine feet long • Decorations to glue on the wreath. (I use a glue gun) If you can find green leafy garlands with berries on them, you won’t need to glue tiny ornaments on the wreath.

Let your imagination run wild.

Add a Christmas ribbon bow and put a string or flower wire at the top back ready for hanging.

The choice of colour and width of the wreath are up to you.

Larger or smaller foil plates can be used.

Decorate them at your own choice or preference.

Cut the bottom of the pie plate out, leaving just the sides of the plate and approx. a ½ inch ring around the bottom of the sides.

Cut little nicks into that ½ inch ridge and fold inward to avoid sharp edges.

Remember the foil can easily cut your skin.

Glue one end of the garland onto the back of your ring of foil.

Then continue to wrap the garland around the remaining part of the ring until it is completely covered.

Glue the end on to the finished product or twist into the garland.

Add decorations such as pearls, beads, holly, or any tiny Christmas ornaments.

Use a piece of wire to create a loop at the back ready for hanging.

The result is a very festive addition to any decorative theme.

These Christmas wreaths make a lovely gift and can be hung on your front porch door for arriving guests to admire and perhaps be given as a hostess gift.

Judy Talbot, Esterhazy, SK.

PARKLAND MALL Shopping Hours Santa Hours Holiday December 2 to 23 December 4, 11 & 18 5:00 p.m. - 8:00 p.m.

December 5, 12 & 19 12:00 p.m. - 4:00 p.m.

Monday to Friday - 9:30 a.m. - 9:00 p.m.

Saturday - 9:30 a.m. - 6:00 p.m.

Sunday - 12:00 p.m. - 5:00 p.m.

Portraits provided by Springers Gymnastics Club

December 24 - 9:30 a.m. - 5:00 p.m.

Let Us Do the Wrapping!

December 26 - 9:30 a.m. - 6:00 p.m.

Gift Wrap Booth located across from Food Court .

All donations to Girl Guides of Canada - Yorkton.

Check online for gift wrapping schedule.

December 31 - 9:30 a.m. - 5:00 p.m.

December 25 - CLOSED

January 1 - CLOSED

Always the Perfect Fit!

Parkland Mall Gift Certificates

Redeemable at all stores & services Including Canadian Tire, Shoppers Drug Mart & Value Village.

No expiry date! No fees! No hassle! www.parklandmall.net Don’t miss our events & promotions! •Find us on facebook & twitter

This Week Marketplace | December 4, 2015

HOLIDAY RECIPES

MINCEMEAT SQUARES • 1 cup butter, softened • ½ cup sugar • 2 ½ cups sifted flour • 1-28 oz. jar mincemeat • 2 med. apples, peeled and diced • 1 Tbsp. rum extract • 2 cups frozen whipped topping OR 2 cups whipping cream

Combine butter and sugar with pastry blender.

Add flour; blend to form crumbs.

Mix thoroughly with hands to form soft dough.

Press into bottom and sides of 15 x 10 jelly roll pan.

Bake at 325°F, 15-20 minutes or until golden.

Combine mincemeat and apples.

Spread over pastry.

Bake at 400°F for 15 minutes.

Cool in pan.

Whip cream, fold in extract.

Spread over mincemeat.

Refrigerate.

Kathy Pawelec Kelliher, SK. WHEAT BRAN PANCAKES • 2 eggs, well beaten • 2 tsps. white sugar • 2 tsps. melted butter • 1 tsp. vanilla • 1 ½ cups milk • 1 ½ cups flour • Pinch of salt • ½ cup natural wheat bran • 3 tsps. baking powder In a medium bowl, mix together the eggs, sugar, margarine, vanilla and milk.

In another bowl, combine the flour, bran and baking powder.

Add dry ingredients to liquid mixture.

Preheat lightly greased skillet to 325 to 350 degrees F and pour ladle batter into hot skillet.

Serve with pancake syrup.

Georgina Mosiondz Birch River, MB.

BUTTER TARTS • 3 Tbsps. butter • 1 cup brown sugar • 1 egg, slightly beaten • 1 tsp. salt • ½ cup raisins • ¼ cup chopped walnuts • ½ tsp. vanilla

Cream butter and gradually add brown sugar. Add beaten egg, a little at a time beating well.

Stir in remaining ingredients.

Spoon mixture into tart shells.

Bake at 375° F until golden brown. Don’t overcook.

Faye Beatty Leslie, SK

ZUCCHINI CHOCOLATE CAKE • 3 eggs, beaten • 1 cup white sugar • 1 cup brown sugar • ¾ cup oil • 2 tsps. vanilla • ½ cup milk Mix & add: • 2 ½ cups flour • ½ cup cocoa • 2 ½ tsps. baking powder • 1 ½ tsps. baking soda • ½ tsp. salt • 2 tsps. cinnamon Add: • 2 cups grated zucchini • 2 tsps. grated orange zest Bake in greased pan 350°F approx. 1 hour.

Carol Nimetz Madge Lake, SK. ROCKY ROAD BARS • 1 ½ cups honey maid graham crumbs • ½ cup melted margarine • 1 ½ cup shredded coconut • 1 ½ cups chopped nuts • 1 pkg. (300 gr.) semisweet chocolate chips • 1 ½ cups miniature marshmallows • 1 can (300 ml) sweetened condensed milk • 3 squares semisweet chocolate, melted Preheat oven to 350° F. Mix crumbs and margarine; press firmly into a 9” x 13” pan.

Layer coconut, nuts, chocolate chips and marshmallows evenly over crumbs.

Drizzle condensed milk evenly over top.

Bake for 25-30 minutes or until golden brown.

Remove from oven, drizzle with melted chocolate. Cool.

Makes 36 bars.

Sylvia Humeniuk Yorkton, SK. TURKEY AND RICE (This is a great way to use up leftover turkey) • 2 to 4 cups chopped turkey • 2 Tbsps. margarine • 1 small onion, chopped • 1 cup diced celery • 1 medium green pepper, cut in strips • 10 oz. can cream of mushroom soup • 10 oz. can of mushrooms, drained, optional • 3 cups hot cooked rice • 1 Tbsp. curry powder • 1 Tbsp. lemon juice • ½ cup milk Melt margarine in skillet. Add onion, celery and green pepper and cook until crisp-tender.

Stir in curry powder.

Add mushroom soup and milk to skillet.

Bring mixture to a boil, stirring constantly.

Add lemon juice, turkey and mushrooms.

Heat to serving temperature.

Serve with rice.

NOTE: Chicken can be used instead of turkey.

My family enjoys this over mashed potatoes.

Georgina Mosiondz Birch River, MB.

CRAB DIP • 1 (5 oz.) can crab meat • 1 (8 oz.) pkg. cream cheese • ¼ cup Miracle Whip • 2 Tbsps. chopped

onion • 1 tsp. horseradish • 1 tsp. lemon juice Soften cream cheese, drain and flake crab meat.

Combine all ingredients and cook on low in microwave 3 minutes.

Serve with various crackers and vegetables.

Delores Yung Yorkton, SK.

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December 4, 2015 | This Week Marketplace

HOLIDAY RECIPES

LEMON SNOWBALLS • ½ cup butter (softened) – no substitute • 2/3 cup white sugar • 1 egg • ¼ cup lemon juice • 1 Tbsp. grated lemon peel • 1 ¾ cup flour • ¼ tsp. baking soda • ¼ tsp. cream of tartar • ¼ tsp. salt • ½ cup finely chopped almonds (optional) • Confectioner’s sugar Mix soft butter & sugar.

Add egg and beat until well blended.

Add lemon juice and peel.

Combine flour, baking soda, cream of tartar and salt.

Stir into creamed mixture.

Add almonds.

Cover & refrigerate 1 hour or overnight.

Roll into 1” balls.

Place on ungreased cookie sheets.

Bake at 350°F for 10-12 minutes or until bottoms are lightly browned. (cookies will not brown on top) Remove immediately to wire racks; cool 5 minutes then roll in Confectioner’s sugar.

Yield: 60.

Elizabth Zahayko Yorkton, SK. LEMON CREAM TRIFLE • 3 ½ cups cold milk • 3 packages Lemon Instant Pudding Beat together and let stand for awhile.

• 1 package cream cheese • ½ cup butter • ½ cup icing sugar Beat together until smooth.

Gradually add pudding until blended.

Add 1 container of Cool Whip save ½ cup for garnish.

Put rest into pudding mixture.

Crumble 2 packages of lemon crème cookies.

Put in layers, Dream Whip, cookies & pudding mix, Cool Whip & crushed cookies on top.

Jean Gudmundson Wynyard, SK.

OATMEAL DATE COOKIES Preheat oven to 350 degrees F. In a large bowl cream together: • 1/2 cup butter • 1/2 cup brown sugar Blend in: • 1 cup old fashion rolled oats • 1 1/2 tsp. baking powder • 1/1/4 cup whole wheat flour

ARMPIT FUDGE • ½ cup icing sugar • 1 Tbsp. margarine • 2 tsps. cream cheese • 2 Tbsps. cocoa Put ingredients in a Ziplock bag.

Work until mixed underarm.

Great recipe for kids, teens and adults.

PUNCH • 1-6 oz. orange juice • 1-6 oz. water • 1-6 oz. pink lemonade • 1-6 oz. water • 1-48 oz. pineapple juice • 1 or 2 large bottles 7-up • Some ice

Albert Renneberg Sr. Porcupine Plain, SK

Emily Popik Foam Lake, SK.

Add: • 1/2 cup dates (diced and pitted) Mix flour mixture with the oats and dates so there is no clumps of dates stuck together.

Add 1 1/2 tbsp. grated orange rind, 1 tsp. vanilla and 1/2 cup milk.

Mix until well blended together. Drop by spoonful on cookie sheet lined with parchment paper.

Bake for about 10 - 12 minutes.

Debbie Feszczyn Kelliher, SK JUNK YARD SALAD • 1 can cherry pie filling • 1 large can crushed pineapple • 1 can Eagle Brand milk • 2 cups mini marshmallows • 1 cup pecans (sliced) • 1 ( 8 oz. ) Cool Whip Mix in order & refrigerate overnight.

Gail Zrymiak Ituna, SK. MAKAYLA’S FAVOURITES • 4 - 10 oz. Mackintosh Toffee Bars or 40-45 caramels • 1 tin sweetened condensed milk • ¼ cup margarine Put in top of double boiler and melt together.

Dip: Large marshmallows.

Quickly roll in Special K cereal.

Set to dry.

These freeze well.

Marie Demetrow Yorkton, SK.

FAVOURITE CHRISTMAS STORY My favourite Christmas story is a “Blast from the Past”, November 29, 2008.

A grand Christmas social and supper held in the Hut and sponsored by the Dubuc Friendship Club. It was a traditional event, usually held near the end of November to bring the Christmas spirit to the community. Former residents returned home for the gala celebration and guests were always made welcome.

The Christmas supper included three turkeys with all the trimmings and cooked to perfection. All the good folks brought a pot luck dish. What a huge feast with such a great variety of veggies, salads, cabbage rolls, meat balls & gravy, pickles and buns (not to mention a table) all ladened with a variety of mouthwatering desserts…. and ice-cream!

After the blessing was given, supper was served buffet style and everyone sat at long tables that were gaily decorated for the festive season. The Hut was also decorated with hours of “labours of love”. The aroma of all the tasty foods, laughter and merriment was something to behold.

While the volunteer kitchen crew, which included some men too, were kept busy with the sounds of clattering dishes, chattering and giggles were soon diminished as the pian-

ist struck up the music for a lively, old fashioned carol sing-a-long.

Later, a loud knock was heard at the door. Santa had arrived with his jovial “HO-HO-HO— MERRY CHRISTMAS,” as he danced among the large gathering.

The children were overwhelmed when Santa brought candy Christmas treats and candy canes. Former Dubucites, with their neighbours, had saved small, useful items during the year and brought a Christmas bag gift for the adults and delivered to everyone. The Santa camera captured the excitement of the gals who grabbed the opportunity to sit on Santa’s knee and steal a hug or two. Parents were delighted to have their children photographed with Santa for Christmas giving. A hearty applause accom-

CRANBERRY CRUNCH • Melt 2 cups white chocolate wafers with 1 tsp oil • Mix in 4 cups Honey Graham Cereal • 1 cup dried cranberries • 1 cup peanuits Pour on a greased cookie sheet and cool then break into pieces.

Doreen Sivertson Preeceville, Sask

RASPBERRY COCKTAIL • 1 ½ cups pineapple juice • 1-10 oz. frozen raspberries, partially thawed • ½ cup water Blend above, strain.

Add: • 4 cups lemon-lime soda Serve over ice cubes.

Carol Nimetz Madge Lake, SK.

panied the departure of the greatest and jolliest Santa ever (he was young and handsome too). Activities for the party included whist and shuffleboard with a door prize drawn for a live pointsetta plant.

Of course there were ample leftovers for a lunch, and great fellowship indicating another successful Christmas party.

Out of town guests travelled many miles as former Dubucites and their friends attended from Regina, Yorkton, Kamsack, Spy Hill, Esterhazy and Stockholm.

A newer generation “The Baby Boomers”, as they are affectionately known, with just a few lucky remaining residents of the era, the many newcomers, as well as the new businesses in Dubuc, are doing a super effort to

keep the community alive and intact. Most of all, they are keeping Dubuc on the map.

Thank you guys!

Many seniors moved to larger centres for health reasons and a bigger percentage are no longer with us.

The sight of small children are now a novelty and are very special indeed. Coffee row is a bi-weekly event held at the Hut, newcomers are attending and meeting the community, former folk come back home to visit and out of town folk drop in for fellowship. Anyone celebrating a birthday or wedding anniversary are privileged to be able to bring cookies, muffins or whatever, for a coffee row treat.

Respectfully submitted Judy Talbot Esterhazy, SK.

HOLIDAY DEADLINES YORKTON THIS WEEK WEDNESDAY, DECEMBER 23 Deadline - Friday, December 18 @ 3 p.m.

Distribution will be on Tues., December 22

THIS WEEK MARKETPLACE FRIDAY, DECEMBER 25 Deadline - Fri., Dec. 18 @ 5 p.m.

Distribution will be on Wed., December 23

YORKTON THIS

YORKTON THIS WEEK WEDNESDAY, DECEMBER 30 Deadline - Thurs., Dec. 24 @ Noon

Distribution will be on Tues., December 29

THIS WEEK MARKETPLACE FRIDAY, JANUARY 1 Deadline - Mon., Dec. 28 @ 3 p.m.

Distribution will be on Wed., December 30

Note: Our office will be closed Fri., Dec. 25 and Fri., Jan. 1

WEEK

Ph. 306-782-2465 Fax 306-786-1898 e-mail: sales@yorktonthisweek.com

This Week Marketplace | December 4, 2015

HOLIDAY RECIPES

Frosting: • ¾ cup butter • 1 ½ cups lightly packed brown sugar • 6 Tbsps. light cream • 1 tsp. rum extract • 1 cup sifted icing sugar • Pecan halves, optional Combine flour, baking powder, baking soda, cinnamon and salt.

Mix well. Set aside.

Cream butter in large bowl with electric mixer until light.

Add sugar and beat until fluffy.

Add eggs one at a time beating well after each addition.

Blend in mincemeat and nuts.

Add dry ingredients.

Stir until well combined.

Drop small spoonfuls of batter 2” apart onto greased baking sheets.

Bake 1 dozen at a time at 350°F for 14-15 minutes or until done.

Remove to wire rack.

Cool completely.

Frosting Procedure: Melt butter in medium saucepan.

Add brown sugar and bring mixture to a boil (boil 1 minute stirring constantly) Cool slightly.

Stir in cream and extract.

Gradually blend mixture into icing sugar and beat until smooth and slightly thickened.

Spoon frosting over cookies.

Decorate with pecans if desired.

Kathy Pawelec Kelliher, SK. STEAMED PUDDING • 1 cup raisins • 1 cup currants • 1 cup butter • 1 cup brown sugar • 1 egg • 1 cup bread crumbs • 1 cup flour • 1 tsp. soda • 1 tsp. allspice • 1 tsp. cinnamon • 1 cup sour cream Wash raisins and currants. Soak in hot water while mixing rest of the ingredients.

Mix well. Divide batter into 2 quarts or 4 pints Steam for 3 hours.

Martha Dawe Invermay, SK.

SPICY COCONUT CHICKEN • 2 lbs. chicken about 5-6 breasts • 1 tsp. oil ( I use more 2-3 tsps.)

• 1 medium onion, chopped • 1 tsp. ground coriander • 1 tsp. ground cumin • 2 tsps. grated fresh ginger root • 1 tsp. chili garlic sauce • 2 Tbsps. soya sauce • 2 Tbsps. crunchy peanut butter • 1 can ( 14 oz.) coconut milk • 1 tsp. grated lime zest • 1 lime, juiced In a dutch oven or large enough pot to hold all the ingredients heat oil and brown chicken slightly.

Remove chicken to a platter.

Set aside and cut chicken into small pieces.

In the same pot, add onions and cook until tender.

Stir in coriander, cumin, ginger root, chili garlic sauce, soya sauce and peanut butter.

Cook for about two minutes.

Stir in coconut milk and return chicken to pot.

Bring to a boil then reduce heat and simmer uncovered until chicken is cooked, about 15-20 minutes.

Put lime juice and zest in pot and stir.

Serve over cooked rice.

Enjoy.

Any salad goes well with this dish.

Delores Yung Yorkton, SK APPLE SOUR CREAM DESSERT • 1 ½ cups sifted allpurpose flour • ½ cup sugar • 2 tsps. baking powder • ¼ tsp. salt • ½ tsp. cinnamon • ½ cup milk • ¼ cup soft butter or margarine • 1 egg • 1 ½ cups diced apples • ½ cup sour cream • 1 egg, slightly beaten • ¼ cup sugar • 1/3 cup chopped walnuts Sift together dry ingredients, add milk, butter & egg.

Beat until smooth.

Stir in apples.

Pour into greased 9 x 9 x 2 inch baking pan.

Blend sour cream & slightly beaten egg, spread over batter, sprinkle with mixture of sugar & walnuts.

Bake in a 350° oven for about 30 minutes.

Cut into squares.

May be served warm with pouring cream or whipped cream.

Gail Zrymiak Ituna, SK.

PETITE CHERRY CHEESECAKE • 1 – 8 oz. cream cheese, softened • ¼ cup & 2 Tbsps. sugar • 1 egg • 1 tsp. lemon juice • 1 can cherry pie filling • ½ tsp. vanilla • 12 vanilla wafers Beat cream cheese, sugar, egg, vanilla and lemon juice until light and fluffy.

Line small muffin tin pans with paper liners.

Place a vanilla wafer in bottom of each paper liner.

Fill cups 2/3 full of cream cheese mixture.

Bake at 300° for 30 minutes or until set.

Top each with about 1 tsp. cherry pie filling.

Makes 1 dozen.

For freezing – freeze plain then put the pie filling on before serving.

Sylvia Humeniuk Yorkton, SK. OLD FASHIONED BROWNIES Mix together: • 2 eggs • 1 cup white sugar • 1 tbsp. milk Add: • 3 tbsps. sifted cocoa • ½ cup melted margarine • 1 tsp. vanilla Stir well and add: • ½ cup chopped walnuts • ¾ cup flour Mix well and put batter into a 8 x 8 parchment lined cake pan and bake at 350°F for 25 to 30 minutes.

Ice with: Mix 1 cup icing sugar, 1 tbsp. margarine, 2 tbsps. cocoa, 1 tsp. vanilla and milk to make thick paste.

Eva Moskal Veregin, SK.

PEANUT BUTTER TREATS These no bake treats freeze well. Very rich.

• ½ cup butter or hard margarine • 1 cup smooth peanut butter • 1 cup graham cracker crumbs • 2 cups icing sugar (confectioner’s) • 1/3 cup chopped walnuts Icing: • 1 cup semi-sweet chocolate chips • 3 Tbsps. butter or hard margarine Heat and stir butter and peanut butter in large saucepan until smooth.

Add graham crumbs, icing sugar and walnuts.

Mix well.

Press into ungreased 8 x 8 (20 x 20) pan.

Icing Procedure: Heat and stir chocolate chips and butter in saucepan on low until smooth.

Spread over top.

Let stand until set.

Cut into squares.

Marcella Shewchuk Rama, SK. PIG LICKIN’ CAKE • 1 pkg. lemon cake mix • ½ cup oil • 4 eggs, beaten • 2 cans mandarin oranges (one drained, one with juice) • 1 pkg. lemon instant pudding • 1 large container Cool Whip • 1 large can crushed pineapple, well drained Mix together cake mix, oil, eggs and mandarin oranges, beating for 2 minutes.

Pour into a greased 9 x 13 inch pan.

Bake at 350°F for 30 40 minutes. Let cool.

Combine pudding, Cool Whip and drained pineapple.

Mix. Spread over cooled cake.

June Jacobs Yorkton, SK.

OATMEAL BUTTER TARTS • 12 unbaked pastry tarts (or more) • ¼ cup butter or margarine • ½ cup sugar (I prefer brown) • ½ tsp. cinnamon • ¼ tsp. cloves • ¼ tsp. vanilla • 1 cup corn syrup (golden) • 3 eggs • 1 cup rolled oats • [½ cup raisins or walnuts – opt.]

Beat butter and sugar until fluffy.

Add cinnamon, cloves, vanilla, corn syrup – stir, beat well.

Add eggs one at a time beating after each addition.

Stir in oatmeal (add optional items at this time, too).

Pour into tart shells.

Bake at 350°F for 20-25 minutes until knife inserted into centre comes out clean.

Makes 1 dozen or more depending on tart shells.

I’ve been using this recipe since 1963 because it’s so basic. A traditional family favourite.

Alexandria Jolson Sturgis, SK.

PISTACHIO DESSERT • 1 cup flour • ½ cup margarine • 2 Tbsps. sugar • ¼ cup almonds • ½ tsp. vanilla • ½ tsp. almond Mix above ingredients.

Press into 9” x 13” pan.

Bake at 325° for 20 minutes.

Filling: • 8 oz. cream cheese • 2/3 cup icing sugar • Large Cool Whip Cream cheese and add icing sugar.

Fold in ½ container of Cool Whip.

Spread over crust which has been cooled.

• 2 pkgs. pistachio pudding • 2 ½ cups milk Mix the pudding and milk.

Spread over the cream mixture.

Top with the rest of the Cool Whip.

Top with roasted almond slivers.

Refrigerate.

Sylvia Humeniuk Yorkton, SK.

Uif Csb Mbez Jt dpnjoh up Tj{f Zpv Vq Are you tired of feeling saggy, lumpy, pinched or strained? Well, you’re not alone. As you’ve probably seen on Oprah or read in women’s magazines, over 80 per cent of all women wear the wrong size bra.

Here’s where Barb Chapman, the Bra Lady, comes in.

Due to the overwhelming response to the previous clinic, Chapman is coming to YORKTON, NIPAWIN, THURSDAY, MAY 16TH WED., DECEMBER 9 to outfit you with the best possible bra for your body. Chapman said she will be seeing clients on a one-on-one basis, explaining the benefits of good bras and measuring their bodies properly.

“Most women just want to find a good-fitting bra that’s not uncomfortable,” Chapman said. “What they don’t realize is that a good support bra is also important for blood circulation and enhanced lymph drainage. ”Chapman has over 200 bra sizes available for ordering, ranging from 30AA to 52KK. It’s likely that you’ll fit somewhere between those sizes.

She offers these questions for women to ask themselves: • Do you have a drawer full of bras but none that fit comfortably?

• Does your bust line “bounce” when you walk while wearing your “everyday” bra?

• Do you overflow the cup of your bra?

• Do your bra straps dig into your shoulders leaving red and painful marks?

• Does your bra ride up in the back because you tighten the straps to give you added support?

• Have you ever begun an exercise class only to drop out because your breasts ached from lack of support while jumping or running?

If you answer yes to any of these you are in need of a new bra, and a custom one (Jeunique, Nutrimetics, Colesce) could be the way to go.

1-800-254-3938

On Now at The Brick!

For more details go instore or online @thebrick.com.

CERTIFICATES MayGIFT13th AVAILABLE

She doesn’t come into town very often, so she advises booking as soon as possible. Although Chapman enjoys coming to this area, or buy she is on the look-out for someone to train for the business. the business.

2009 Entrepreneur of the Year - Lifetime Achievement YOU’VE TRIED ALL THE REST - NOW TRY THE BEST • NO UNDERWIRES • NO ELASTIC STRAPS • NO STRAPS FALLING OFF SHOULDERS • NO RIDING UP IN THE BACKL

103267E15,16

RUM ‘N BUTTER MINCEMEAT COOKIES Cookies: • 3 ¾ cups all-purpose flour • 1 tsp. baking powder • 1 tsp. baking soda (cow brand) • 1/4 tsp. salt • 1 tsp. cinnamon • 1 cup butter, softened • 1 ½ cups granulated sugar • 3 eggs • 1 jar E.D. Smith mincemeat or mincemeat with pure rumor brandy • 1 cup chopped nuts

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December 4, 2015 | This Week Marketplace

HOLIDAY RECIPES

SUGAR COOKIES • 2 cups white sugar • 2 cups butter • 4 eggs, well beaten • 2 tsps. baking soda • 4 tsps. cream of tartar • 5 cups flour • Flavouring, to taste Cream butter, add sugar and eggs.

Add dry ingredients and flavouring.

Roll, not too thin and sprinkle with white sugar.

Cut into rounds.

Bake 10 minutes in a quick oven.

Faye Beatty Leslie, SK. STUFFED JALAPENO PEPPERS Use rubber gloves when working with these peppers.

• 14-16 large jalapeno peppers, cut in half lengthwise, remove as much membrane & seeds as you wish, the more that’s left behind the hotter the pepper will be.

Mix together: • 1/3 cup fresh bacon bits • ½ cup cream cheese • ¼ cup extra sharp cheddar cheese, grated • ¼ cup finely chopped/minced green onion • 1 tsp. lime juice • ¼ tsp. salt • 1 small minced garlic clove Fill pepper halves with creamed mixture.

Place on greased broiler pan ( I use Pam), bake in 420° F oven until cheese mixture is slightly browned. (10-12 minutes).

Serve.

If making for special occasions, put on cookie sheet, lined with parchment paper and chill or freeze.

Mrs. Barbara L. Jensen Kuroki, SK. STUFFED MUSHROOMS • 20 fresh mushrooms (medium-large) • 3 Tbsps. butter • 2 Tbsps. finely chopped onions • 2Tbsps. finely chopped red peppers • 14 Ritz crackers finely crushed (about ½ cup) • 2 Tbsps. grated Parmesan cheese (or marble) • ½ tsp. Italian seasoning Heat oven to 400°F. Remove stems from mushrooms & finely chop enough to make ¼ cup.

Heat butter & add chopped mushroom stems, onions & peppers.

Cook until tender.

Stir in cracker crumbs, cheese & seasoning.

Spoon into mushroom caps & bake about 15 minutes or until cooked through.

Tina Boryskavich Russell, MB.

MAGIC COOKIE BARS • 2 cups graham wafer crumbs • ¾ cup melted butter • 1 can sweetened condensed milk • 1 1/3 cup chopped pecans • 1 1/3 cup chocolate chips • 1 1/3 cup flaked coconut Preheat oven to 350 degrees.

Combine graham crumbs with butter and press evenly onto parchment lined 13 x 9 baking pan.

WHITE FRUITCAKE (In memory of Helen Oneschuk) • 1 ½ cups white sugar • 1 cup margarine • 5 eggs • 2 cups flour • 1 ½ tsps. baking powder • ¼ cup pineapple juice • ½ cup mixed peel • ¾ lb. dried apricots, sliced • ½ lb. white raisins • ½ lb. coconut • 1 cup crushed pineapple, drained

• ½ tsp. salt Choose fruits to give a light colour.

Prepare and mix fruit with some flour.

Add baking powder, salt and 1/3 of fruit.

Mix well.

Cream margarine and sugar until fluffy.

Add eggs, alternating with remainder of flour.

Bake at 350°F for about one hour.

June Jacobs Yorkton, SK.

POPPY SEED SQUARE 9 x 13 pan 350° 25-30 minutes • 1 ¾ cups flour • 1 tsp. baking powder • ¼ tsp. baking soda • 1 ¼ cups sugar • ½ tsp. salt • ½ cup melted butter • 1/3 cup honey • 2 eggs • 2 Tbsps. milk • 1 tsp. vanilla • 1 cup coconut • ½ cup poppy seed • Icing sugar Put dry ingredients

into bowl.

Add butter, honey, eggs, milk & vanilla.

Beat mixer.

with

electric

Stir in coconut & poppy seed (This is a thick batter).

Spread evenly into a greased 9 x 13 pan.

Bake 350° for 25-30 minutes.

Sprinkle with icing sugar.

Barb Chapman Yorkton, SK.

Pour sweetened condensed milk evenly over crumb crust.

Sprinkle with pecans, chocolate chips and coconut and press down firmly.

Bake for 25 to 30 minutes or until lightly browned.

Let cool completely and cut into bars.

Kathy Rusnak Yorkton, SK. SHRIMP SCAMPI • 2 (454 g) PC Zipperback shrimp • 1 medium onion, finely chopped • 4 cloves garlic, minced • ½ cup PC salted butter, melted • 2 Tbsps. No Name lemon juice • ½ tsp. dried tarragon leaves • ½ tsp. PC steak sauce • ½ tsp. No Name Worcestershire sauce • ¼ tsp. PC Louisiana hot sauce • Cooked fettuccine • 2 Tbsps. chopped fresh parsley Cook onion and garlic with butter in a large skillet over medium heat, stirring constantly for 4 minutes; add lemon juice and next 4 ingredients.

Bring to a boil; add shrimp and cook, stirring constantly, 3 to 5 minutes or until shrimp turns pink.

YORKTON BLOOD DONOR CLINIC St. Gerard’s Parish Complex Monday, December 7 2:30 - 7:30 p.m.

Serve over fettuccine.

Sprinkle with parsley.

Makes 4 to 6 servings.

Delores Yung Yorkton, SK. SWEET POTATO CASSEROLE • 3 cups cooked and mashed sweet potatoes • 1 cup sugar • ½ cup melted butter • 2 eggs, beaten • 1 Tbsp. vanilla • 1/3 cup milk Mix well and put in casserole dish.

Add Topping: • 3 Tbsps. melted butter • 1 tsp. cinnamon • ½ cup brown sugar • ¼ cup flour • ½ cup chopped pecans or walnuts Bake at 350°F for 30 minutes.

Albert Renneberg SR Porcupine Plain, SK

This Public Service Announcement brought to you by

YORKTON CO-OPERATIVE ASSOCIATION LTD. FOOD STORE 30 Argyle St. 306-783-3601 PALLISER WAY GAS BAR 110 Palliser Way 306-783-1910

AGRO CENTRE 180 Hamilton Road 306-782-2451 WEST BROADWAY GAS BAR 305 West Broadway 306-783-5603

This Week Marketplace | December 4, 2015

HOLIDAY RECIPES EPICURE’S WHITE CHOCOLATE & MACADAMIA NUT COOKIES • ½ cup butter at room temperature • ½ cup packed brown sugar • ½ cup granulated white sugar • 1 egg • 1 tsp. vanilla • 1 ¼ cups all-purpose flour • ½ tsp. salt • ½ tsp. baking soda • ½ cup white chocolate chips • ½ cup toasted and coarsely chopped Macadamia nuts Preheat oven to 375 degrees.

Cream together butter and sugars.

Beat in egg and vanilla.

Whisk together flour, salt, baking soda in a separate bowl.

Add to creamed mixture, mixing to create dough.

Stir in white chocolate chips and nuts.

Drop by teaspoonful 2” apart onto parchment paper lined baking sheet.

Bake 10 minutes.

Donna Zastrizny Theodore, SK. FROSTED BUTTTERSCOTCH COOKIES • 1 cup butterscotch chips, melted • 1 cup butter or margarine, softened • ½ cup brown sugar • ½ cup white sugar • ½ tsp. salt • 1 egg • 2 Tbsps. milk • 2 tsps. vanilla • 3 cups all-purpose flour Pour melted chips into a large mixing bowl; Add butter, brown & white sugars, salt, egg, milk and vanilla.

Beat well.

Add flour, beat at low speed until mixed well.

Divide dough in half and wrap in plastic wrap.

Refrigerate for 1 hour.

Roll out dough on lightly floured surface to 1/8” thickness.

Cut out with your favourite cookie-cutters.

Place 1” apart on lightly greased cookie sheets.

Bake at 350°F for 5-8 minutes or until edges are golden.

Cool.

Yield: approx. 4 dozen Frosting: • 2 cups icing sugar • ¼ cup butter, softened • 2 Tbsps. milk • 1 tsp. vanilla • food colouring Combine all ingredients.

Beat at low speed until fluffy.

Put into pastry bag and frost cookies.

From our house to yours – may all your wishes be magical this Christmas season!

Jennifer Choboter Buchanan, SK.

HOLIDAY MORNING FRENCH TOAST • 1 cup brown sugar, packed • ½ cup butter, melted • 1 Tbsp. cinnamon, divided • 3-4 apples, cored, peeled & thinly sliced • ½ cup raisins • 1 loaf French or Italian bread, sliced 1 inch thick • 8 to 9 eggs • 2 cups milk • 1 Tbsp. vanilla Combine brown sugar & 1 tsp. cinnamon in a lightly greased deep 13 x 9 baking pan.

Add apples & raisins, toss to coat well.

Spread apple mixture evenly over bottom of baking pan.

Arrange slices of bread on top, set aside.

Blend together eggs, milk, vanilla & remaining cinnamon until well mixed.

Pour mixture over bread, soaking bread completely.

Cover & refrigerate for 4 to 24 hours.

Cover with foil, bake for 40 minutes at 375°.

Uncover & bake for an additional 5 minutes.

Let stand for 5 minutes.

Serve warm.

Makes 12 servings.

Gail Zrymiak Ituna, SK. CRANBERRY OATMEAL SNACK COOKIES • 2/3 cups butter or margarine, softened • 2/3 cup packed brown sugar • 2 eggs • 1 ½ cups old fashioned rolled oats • 1 ½ cups all-purpose flour • 1 tsp. baking soda • ½ tsp. salt • 1 ½ cups Ocean Spray Craisins Dried Cranberries • 2/3 cup white chocolate chips • ¾ cup chopped pecans Preheat oven to 375°.

Using electric mixer, beat butter and sugar until light and fluffy.

Add eggs.

Mix well.

Combine oats, flour, baking soda and salt in a separate mixing bowl.

Gradually add to butter mixture in several additions, mixing well after each addition.

Stir in cranberries, white chocolate chips and pecans.

Drop by rounded Tablespoons onto ungreased cookie sheet lined with parchment paper.

Bake 10 minutes or until golden brown.

Makes 2 doz. large cookies.

Evelyn Flesjer Theodore, SK.

CHOCOLATE CHOCOLATE CARAMEL COOKIES • 1-3/4 cup Robin Hood all-purpose flour • ¼ cup Hershey Low Fat Cocoa • 1 tsp. baking soda • ½ tsp. salt • 1 cup Canola Harvest margarine • 2/3 cup packed brown sugar • 1/3 cup granulated sugar • 1 egg • 1-1/2 tsp. vanilla • 1 (225 g) package Hershey CHIPITS Pure Milk Chocolate Covered Caramels • 1 cup coarsely chopped pecans Combine flour, cocoa, baking soda and salt.

Cream margarine, sugars, egg and vanilla until smooth and creamy.

Blend in dry ingredients, mixing well.

Stir in CHIPITS Pure Milk Chocolate Covered Caramels and pecans.

Drop dough by spoonfuls onto baking sheets lined with aluminum foil.

Bake at 375°F (190° C) for 8-10 minutes, or until soft and almost set.

Cool completely on foil.

TIP: Where milk chocolate covered caramel balls touch the baking sheet, they’ll melt and turn to taffy.

Simply peel back the foil to remove the cookies.

Delores Yung Yorkton, SK. CRACKER CAKE DESSERT • 1 box unsalted crackers (soda) • 1 box instant vanilla pudding • 1 large Cool Whip • 1 can strawberry, cherry, blueberry, raspberry or peach pie filling Spread some Cool Whip on bottom of 9 x 13 pan.

Place a layer of crackers on top (puffy side up).

Blend pudding as directed on package and spread half over crackers.

Add another layer of crackers, and spread ½ of Cool Whip.

Add another layer of crackers remaining pudding another layer of crackers and remaining Cool Whip.

Cool in fridge for a couple of hours to let Cool Whip topping firm.

Then top with pie filling of your choice.

This dessert needs to be refrigerated for 24 hours or more. Excellent on the third day.

Jean Gudmundson Wynyard, SK.

SHARE THE TALE OF MORTIMER MOUSE Christmas was coming! But in one little house sat Mortimer Montgomery, a sad little mouse. His tree was atwinkle, his stocking was hung. He SHOULD have been happy with Christmas begun.

But Mortimer Montgomery, with a tear in his eye, was sitting morosely and said with a sigh, “Christmas means giving, but I’ve nothing to do. No one to make happy, no wonder I’m blue. I’ve no presents to buy, no children, no wife, I’m a poor little mouse, with no place in life.”

With that, Mortimer Montgomery went sadly to bed. His fuzzy brown nightcap askew on his head.

And deeply asleep he heard not a thing, not the sleigh bells jingle, nor the Christmas bells ring.

Until moments to midnight, he awoke with surprise, to look straight into whiskers and merry blue eyes.

Santa was standing at the foot of his bed, “Get dressed in a hurry, Mortimer,” he said, “You’re coming with me, I need someone like you. Someone small; now please hurry, we’ve so much to do.

I have a red suit, so you’ll look just like me.

Some homes have no chimneys; I can’t reach their tree. The only way in’s through the keyhole, where I cannot possibly fit.” Santa said with a sigh.

So Mortimer Montgomery in his little red suit, rode on through the night. At each house he’d scoot, from Santa’s warm pocket, through keyholes he’d go.

And open each door for Santa, and though he got tired and cold and a little bit wet, he

A17

knew ‘twas a night that he’d never forget.

And when they were through and came back to his house, it was time for his gift: he became Santa Mouse.

I dressed up a musical Santa mouse and wore a Santa hat while reading this to a bunch of pre-schoolers sitting on the stage for a Dubuc Christmas Concert. Even the adults loved it; Mortimer mouse sang into the mike “Jingle Bells.”

Judy Talbot Esterhazy, SK.

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December 4, 2015 | This Week Marketplace

HOLIDAY RECIPES

APPLE/RHUBARB/ STRAWBERRY CRISP • 4 cups of fruit – sliced apples, cut up rhubarb, strawberries, raspberries or blueberries • Sprinkle sugar over fruit if desired.

Toppings: • 1/3 cup whole wheat flour • 1 cup oatmeal • 1 cup lemon juice • 2 tsp. cinnamon • ¼ tsp. salt • ½ cup margarine • 2/3 cup brown sugar Blend together to make crumbs. Sprinkle topping over fruit.

Bake 375° for 30 minutes.

Serve warm with cool whip cream or ice cream.

Yum Yum. Ann Antoniuk Sturgis, SK. BALSAMIC BRAISED BABY POTATOES • 2 slices bacon, chopped • 1 small onion, thinly sliced • 1 cup (1/2 carton) Campbell’s Stock First chicken stock • 454 g baby potatoes, cut in half • 2 Tbsps. balsamic vinegar • 1 Tbsp. brown sugar • 1 Tbsp. fresh marjoram, chopped Cook bacon in a covered pan over medium heat, for about 3-4 minutes.

Add onion and cook until tender, about 3-4 minutes more.

Add stock to deglaze, scraping up any brown bits from bottom of pan.

Add potatoes, vinegar and brown sugar.

Bring to a boil. Cook covered for 10 minutes over medium heat.

Remove lid and continue to cook for 8 minutes. Add the marjoram and cook for 2 more minutes.

Tip: for a festive seasonal twist, try adding roasted nuts to the recipe.

Delores Yung Yorkton, SK. BEER CAN CHICKEN • 1 whole chicken approx. 4 lbs. rubbed with veg. oil Spice Rub: • 2 tsps. garlic powder • 1-2 tsps. pepper • 2 tsps. oregano • 1 tsp. thyme • 1 Tbsp. cayenne • 2 Tbsps. onion powder • 2 Tbsps. salt • 2 Tbsps. paprika • 1 tsp. mustard • 2 Tbsps. brown sugar Rub chicken with oil, then spice rub.

Let rest approx. 10 minutes.

Grill approx. 1- 1 ½ hours.

Carol Nimetz Madge Lake, SK.

CHERRY SURPRISE • ½ cup soft margarine • 1 tsp. orange juice • 1 ¾ cup icing sugar • 1 ½ cup fine coconut • 1 cup graham wafer crumbs • Maraschino cherries Cream margarine.

Beat in icing sugar & orange juice. Add coconut.

Wrap a small portion of mixture around a welldrained cherry.

Roll in crumbs.

Store in fridge.

Martha Dawe Invermay, SK.

This wooden soldier has been around longer than any of us.

— Gary Gabel, Kamsack

Emily finds it hard to sleep anywhere except under the tree on Christmas Eve. — Gary Gabel, Kamsack

GOOD BUY TO HUNGER! Help those less fortunate during this busy time of the year!

Your contribution can make a huge difference in their lives.

The Yorkton Co-op will match the purchase of Good Buy To Hunger bags throughout the month of December.

Bags may be purchased from Yorkton Co-op Food Store, Gas Bars on Palliser Way and Broadway West and the Yorkton Co-op Agro Centre on Hamilton Road.

All proceeds will go to the Soup Haven in Yorkton.

YORKTON CO-OPERATIVE ASSOCIATION LTD. 30 Argyle Street, Yorkton, Sask.

306-783-3601 www.yorktoncoop.com

This Week Marketplace | December 4, 2015

HOLIDAY RECIPES

ZUCCHINI LOAF • 3 eggs, beaten • 2 cups white sugar • 1 cup salad oil • 2 cups shredded unpeeled zucchini • 3 tsps. vanilla • 3 cups all-purpose flour • ½ cup chopped nuts • 1 tsp. salt • 1 tsp. baking soda • ¼ tsp. baking powder • ¼ tsp. nutmeg • 3 tsps. cinnamon Beat eggs, sugar and oil well together.

Add zucchini and vanilla.

In another bowl, mix remaining ingredients and gradually add second mixture into first.

Bake in two loaf pans at 350°F for one hour.

Emily Popik Foam Lake, SK. WHITE CHOCOLATE CRANBERRY COOKIES • 1/3 cup butter, softened • ½ cup packed brown sugar • 1/3 cup sugar • 1 large egg • 1 tsp. vanilla • 1 ½ cups flour • ½ tsp. salt • ½ tsp. baking soda • ¾ cup dried cranberries • ½ cup white baking chips Beat butter and sugars until crumbly.

Beat in egg and vanilla.

Combine the flour, salt and baking soda.

Gradually add to butter mixture and mix well.

Stir in cranberries and chips.

Bake cookies at 350°F for 8-10 minutes or until lightly browned.

June Jacobs Yorkton, SK. UKRAINIAN BEET AND MUSHROOM SALAD • 4 medium cooked and diced beets • 2 cans drained stems and pieces mushrooms

• 4 cloves garlic finely chopped or minced • 1/8 cup canola oil • 1/2 cup vinegar • 3 tbsp. sugar •salt and pepper to your taste Mix all together.

Refrigerate overnight, drain liquid if too much.

Keeps for a week in fridge.

Matilda Lonoway Yorkton, Sk. TACO PLATTER • 1 lb. hamburger meat • 1 pkg. taco seasoning • 500 ml. sour cream • 1 pkg. cream cheese • Jar of favourite salsa sauce • Cheddar cheese • Taco chips Prepare meat according to package directions, let cool.

Depending on size of your platter, combine sour cream and cream cheese.

Start with half of each.

Spread on bottom of platter.

Top with salsa sauce as much as you like.

Next, layer on meat and add grated cheese.

You could add lettuce pieces or chopped green onions if you like.

Enjoy with taco chips.

Pauline Yurkiw Grandview, MB. STRAWBERRY MANDARIN CREAMSICLE FRUIT SALAD Beat together: 1 large container of Cool Whip with one box of orange jello (dry).

Stir in a couple of Tbsps. of plain yogurt & some cut up fruit (strawberry, pineapple, mandarins & peaches).

Refrigerate until it sets about 1 hour or overnight.

You can decorate it with strawberries or mandarin pieces.

Gail Zrymiak Ituna, SK.

SCALLOPED POTATOES • 4 cups sliced potatoes • ½ cup sliced onion • 3 Tbsps. flour • 1 tsp. salt • ¼ tsp. pepper • 1 ½ cups milk • 1 Tbsp. butter Peel and slice thinly potatoes & onion.

Place alternately onion and potatoes, seasonings and flour in a 2 qt. casserole.

Cover with milk.

Dot with butter.

Bake at 350°F for 1 hour.

Emily Popik Foam Lake, SK. POTATO CHIP COOKIES This is my favourite Christmas cookie. The recipe can be doubled.

• ½ cup margarine • ½ cup white sugar • ½ cup brown sugar • 1 egg • 1 tsp. vanilla • 1 cup rolled oats • ¾ cup flour • ½ tsp. baking powder • ½ tsp. baking soda • Dash salt (opt.)

• 1 cup crushed regular potato chips (or ripple chips) • ½ cup coconut Cream margarine, white and brown sugar together. Add egg and vanilla and mix well.

In separate bowl, mix together rolled oats, flour, baking powder, baking soda, salt, crushed potato chips and coconut.

Pour into egg, margarine and sugar mixture.

Mix well.

Shape dough into 4 cm balls (should make 24).

Do not flatten.

Bake 8-10 minutes at 375°F. Cookies should flatten and look golden. *To give cookies a nutty flavour toast the oats in oven (10 minutes).

Just the treat with milk, for Santa.

Matthew Jolson Sturgis, SK.

ORANGE RING MOULD SALAD • 3 oz. Package (85 gm) orange jelly powder • 1 cup boiling water • 6 oz. can fresh frozen orange juice, thawed • 10 oz. can mandarin orange sections (well drained) • 3 oz. package (85 gm) lemon jelly powder • 1 cup boiling water • 4 oz. pkg. white cream cheese • 5 oz. whipping cream, or half and half cream • Cottage cheese Dissolve orange jelly powder in one cup boiling water. Stir until dissolved. Add thawed orange juice and drained orange sections.

Pour into lightly oiled 5-cup mould or bundt pan. Cool until it begins to set.

Dissolve lemon jelly powder in the second cup of boiling water. Stir to dissolve. Cool.

Whip cream until stiff.

In another bowl, beat cream cheese until light.

Combine the cream and cream cheese and blend well. Stir into cooled lemon jello.

Pour over partially set orange layer in ring mould and chill several hours until set.

Invert plate over mould and turn over and out.

Fill the centre with the cottage cheese just before serving.

Joyce Paul Yorkton, SK. MUSHROOM/VEGE GRAVY Mushroom soup Mushrooms – stems & pieces Dice celery, red & green peppers, onion & carrots.

Add veges to mushrooms and soup.

Simmer till veges are limp.

You may add some water – if too thick.

Violet Chornomitz Preeceville, SK.

RHUBARB FRUIT Cook rhubarb, add water – till soft.

After cooked add sugar to taste.

Add 1 orange slice with rind in very thin slices.

1 banana – sliced 1 apple – diced ¼ - ½ cup Golden Raisins Mix together use as fruit, put in quart sealer.

Refrigerate.

Pam Wrishko Willowbrook, SK.

A19

SNOW BALLS • 2 Tbsps. soft butter • 1 cup peanut butter • 1 cup icing sugar • 1 cup Rice Krispies • Plus ¾ cup crushed Rice Krispies Mix all together. Roll in balls, dip in icing made of icing sugar and water.

Roll in fine coconut (and crushed nuts) optional.

Keep in fridge.

Margaret Waselenko Pelly, SK.

When the “Sound of Music” is on everyone better be quiet as far as Emily is concerned.

— Gary Gabel, Kamsack

Kaden has a serious encounter with a new but fierce friend.

— Gary Gabel, Kamsack

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A20

December 4, 2015 | This Week Marketplace

HOLIDAY RECIPES

BALSAMIC-GLAZED CARROTS • 10 carrots (1 ¼ lb./565 g), peeled, quartered lengthwise • ¼ cup Kraft Calorie-Wise balsamic Vinaigrette dressing • 3 Tbsps. brown sugar • 1 Tbsp. butter • 1 Tbsp. finely chopped fresh parsley

Cook carrots in boiling water in large saucepan on medium heat 4 to 6 minutes, or until crisptender.

Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 minutes, or until thickened, stirring occasionally.

Drain carrots; return to saucepan. Add sauce; stir.

Cook 2 to 3 minutes, or until carrots are heated through and evenly coated with sauce..

Delores Yung Yorkton, SK. GRILLED SOCKEYE SALMON • 4-6 oz. sockeye fillets

Marinade: • ¼ cup olive oil • ¼ cup soya sauce • ¼ cup brown sugar • 2 tsps. lemon pepper • ½ tsp. garlic powder • 1 tsp. dried thyme, basil & parsley

Marinade sockeye for approx. 30 minutes.

Oil grilling grate & grill on medium heat approx. 5 minutes per side.

Carol Nimetz Madge Lake, SK.

STUFFING CASSEROLE (Stuffing cooked outside the bird) • 2 medium onions, chopped • 2 celery stalks, chopped • ½ - ¾ cup margarine or butter • 1 ½ tsps. poultry seasoning • ½ tsp. sage • 1 tsp. salt • ¼ tsp. pepper • 6-8 cups bread cubes • 3 eggs, beaten • 1 cup milk

Saute onions and celery in butter.

Add the seasonings.

In large dish, mix the bread cubes with cooked onions and celery.

Combine eggs and milk.

Pour over bread mixture.

Mix till moistened, adding a bit more milk if needed.

Put into a greased casserole dish and bake 325° - 45 minutes.

If using two loaf pans instead of casserole dish, reduce cooking time.

Pauline Yurkiw Grandview, MB.

BEST CARROT CAKE EVER Cake: • 2 cups brown sugar • 4 eggs • 2 cups flour • 2 tsps. baking powder • 1 tsp. salt • 1 ½ cup vegetable oil • 3 cups grated raw carrots • 2 tsps. baking soda • 2 tsps. cinnamon • ½ cup chopped walnuts Combine oil & sugar.

Beat in the eggs, one at a time.

Beat in carrots.

Fold in sifted dry ingredients & walnuts.

Bake in layer cake pan 35-40 minutes at 350°F. Adeline Herman Rhein, SK. BISCUITS • 6 cups flour • 1 cup shortening • ½ cup sugar • Salt • 2 teaspoons baking soda • 4 teaspoons cream of tartar • 5-6 teaspoons baking powder • 2 cups milk Rub all dry ingredients between hands until well mixed.

Add milk and blend quickly.

Roll out dough and cut into biscuits.

Bake @ 400°F for 20-25 minutes. *Do not handle dough too much* Marie Demetrow Yorkton, SK. BUTTER TART PASTRY (Does not shrink) • ½ cup & 2 Tbsps. shortening • ¼ cup & 2 Tbsps. lard ( ½ lb.)

• 1 ½ cup & 1Tbsp. allpurpose flour • 2 cups less 1 Tbsp. cake flour • 1/3 cup plus 1 Tbsp. skim milk powder • ¾ tsps. salt • ½ cup less 1 Tbsp. brown sugar • 1 large egg, beaten • ½ cup less 1 Tbsp. water • ½ tsp. vanilla 1) Combine first seven ingredients using pastry blender, knives or fingers.

2) Mix and beat together egg, water and vanilla.

3) Add to above dry ingredients.

4) Mix quickly by hand.

5) Roll dough without flour.

6) Cut circles and fit into muffin/tart pans.

7) Fill and bake.

Now for “quick baking”, I buy my pastry shells. Christmas finds me making this recipe, so I can make a variety of tarts.

Alexandria Jolson Sturgis, SK.

BUTTER BUNS • 2 pkg. instant yeast • 4 cups scalded milk (cooled to warm) • 4 beaten eggs • 1 cup sugar • 1 cup oil • 2 cups mashed potatoes • 2 tsp salt • Flour to make a soft dough Let rise & knead. Let rise again after rising roll out like cinnamon buns spread with butter evenly then roll up & slice put in pans let rise & bake @ 350 for 15 to 20 mins. after cooled ice with butter icing & sprinkle with finely chopped walnuts.

These are a family favourite.

Doreen Sivertson Preeceville, Sask CLODHOPPERS • 4 cups Golden Graham cereal • 2 cups brown or white chocolate chips • 1 cup cashews (broken up) Melt chocolate chips and add cereal and cashews.

Mix well.

Spread on cookie sheet.

Cool in fridge.

Break up when cooled.

Sylvia Humeniuk Yorkton, SK.

ROLLED OAT SCOTCH SHORTBREAD • 1 ¾ cup all-purpose flour • 1 tsp. baking powder • ¼ tsp. salt • 1 cup soft margarine • ½ cup brown sugar • ¼ cup white sugar • ½ tsp. vanilla • 1 ½ cups rolled oats Cream margarine.

Add sugars and vanilla.

Beat together.

Add rolled oats and mix by hand.

Add flour, salt and baking powder.

Mix by hand to make a stiff dough.

Roll into balls.

Place onto baking sheet.

Press with sugared glass.

Bake at 325°F – 20 to 30 minutes, watch carefully so as not to burn shortbread.

Makes approx. 60 1” balls.

Alexandria Jolson Sturgis, SK.

POPPY SEED DESSERT • ½ cup flour • ½ cup graham wafer crumbs • ½ cup melted margarine • ½ cup chopped nuts Rub above ingredients together until crumbly.

Press into an 8 x8 inch pan and bake at 350°F for 10 minutes.

Filling: • 1 cup white sugar • 3 Tbsps. cornstarch • 1 envelope gelatin • ½ cup poppy seeds • 2 cups milk • 4 egg yolks, beaten • ¼ cup sugar • 1 tsp. vanilla • 4 egg whites • ¼ tsp. cream of tartar Mix 1 cup white sugar, poppy seeds, cornstarch, gelatin and milk in a saucepan.

Bring to a boil until thickened. Add beaten egg yolks and cook for 1 minute longer.

Cover, then let cool until partially set.

Beat egg whites and cream of tartar until stiff. Add ¼ cup sugar.

Add vanilla to poppy seed mixture, then fold in egg white mixture.

Pour filling over crust and cool overnight.

Top with whipped cream..

Tina Boryskavich Russell, MB.

SNOW BALLS • 1 cup peanut butter • 1 cup icing sugar • 1 Tbsp. butter or margarine

Mix above well. Add: • 1 cup Rice Krispies • ½ cup finely chopped nuts.

Mix well. Roll into balls.

Make a thin butter icing.

Dip balls into icing.

Let drip off a bit.

Roll in Angel Flake coconut.

Keep in fridge.

Mary Kachur Yorkton, SK.

CHERRY SHORTBREAD COOKIES • 1 cup margarine • 1/2 cup sugar • 1 tsp almond flavouring • 2 cups flour • 1 tsp. salt • 1 cup chopped peacans • 1/2 cup marachino cherries, cut up (drained)

Cream the margarine and sugar. Add the rest.

Mix well.

Drop on cookie sheet with your hands. Shape nice so cherry shows.

Bake at 350 degrees for 20 minutes. Makes 2 dozen.

Debbie Feszczyn Kelliher, SK

This Week Marketplace | December 4, 2015

HOLIDAY RECIPES CHERRY FLIPS • 2 ½ cups flour • ½ cup icing sugar • ¾ cup butter • 1 ½ tsps. almond flavouring • 3 egg yolks • Pinch salt • Cherries Cream butter & icing sugar.

Add egg yolks.

Beat.

Blend in flour, add flavouring.

Roll into balls; flatten with cherry in centre.

Bake at 350°F for 20 minutes (watch) After cooling, make icing with cherry juice.

Dribble over cookies.

Roll in coconut.

Elizabth Zahayko Yorkton, SK.

CHILDREN’S SUGAR COOKIES • 1 ½ cups flour • ½ tsp. baking powder • ½ tsp. baking soda • ½ cup brown sugar • ½ cup shortening • 1 egg, beaten • 2 Tbsps. milk • 1 tsp. vanilla Cut shortening into dry ingredients, like pastry.

Add egg.

Mix with milk and vanilla.

Cool in fridge for at least 1 hour.

Roll 1/8” thick.

Cut out cookies or designs and bake at 400°F for 6-8 minutes.

Albert Renneberg SR. Porcupine Plain, SK

CHOCOLATE CHIP COOKIE SQUARES • 2 eggs • 1 ½ cups brown sugar • 2/3 cup oil • 1 tsp. vanilla • 1 ½ tsps. baking powder • 1 tsp. salt • 1 cup chocolate chips • 1 ½ cups flour Mix all the ingredients together and bake in a greased 11 x 5” pan at 300°F for 25 minutes.

Albert Renneberg Sr. Porcupine Plain, SK.

CHOCOLATE CLUSTERS • 2 cups semi-sweet chocolate chips • ¼ cup peanut butter • 2 cups cornflakes, slightly packed • ½ cup crushed potato chips • ½ cup salted peanuts, coarsely chopped

In a large glass bowl, microwave the chocolate chips and peanut butter on high for 30 seconds; stir. Repeat until melted.

Mix in cornflakes, potato chips and peanuts.

Drop by tablespoonfuls onto cookie sheet lined with waxed paper.

Refrigerate hard.

until

Makes 3 ½ dozen clusters Eva Moskal Veregin, SK.

CHOCOLATE PECAN BARS Crust: • 2 cups flour • 1/2 cup sugar • 2/3 cup butter (softened) Combine flour, sugar and butter in large bowl.

Beat on medium speed with electric mixer or blend with a pastry blender until mixture resembles coarse crumbs. Press firmly and evenly into greased 15” x 10” jelly roll pan. Bake at 350 degrees F. for 15 minutes.

Filling: • 6 squares, semi sweet chocolate • 1 1/2 cups corn syrup • 1 1/2 cups granulated sugar • 4 eggs, slightly beaten • 1 1/2 tsp. almond flavouring • 2 1/4 cups chopped pecans Heat chocolate and corn syrup in saucepan over low heat, stirring until smoothly melted. remove from heat. Stir in sugar, eggs and almond flavouring until blended.

Stir in pecans. Pour filling over hot curst, spread evenly. Bake at 350 degrees F. for 25 - 30 minutes or until filling is firm around the edges and slightly soft in centre. Cool in pan on rack.

Drizzle: 2 squares, semi-sweet chocolate Melt chocolate over hot water or in microwave on medium for 2 - 3 minutes. Drizzle on top.

Cool. Cut into squares and enjoy.

Debbie Feszczyn Kelliher, SK CHRISTMAS CARROT CAKE Use a large bowl.

Beat until light and fluffy.

• 2 cups sugar (brown or white, or 1 of each) • 4 eggs Add and mix: • 1 tsp. vanilla • 1 1/3 cups cooking oil • ½ tsp. salt • 2 tsps. baking soda • 2 tsps. cinnamon • 2 tsps. baking powder • 3 cups sifted flour Add: • 1 cup red and green cherries (whole or halved) • ¾ cup mixed peel • ¾ cup glazed fruit mix Put into 3 oiled pans (3 x 5 x 2 ½ ).

Bake 1 ¼ hours to 1 ½ hours in a 350° F oven.

Laverne Renneberg Porcupine Plain, SK. CHRISTMAS DAINTIES Melt - 1 – 6oz. bag chocolate or butterscotch chips Stir in - 1 cup crushed chow mein noodles Add - 1 cup peanuts (chopped) Drop by spoonfulls on wax paper – keep in fridge.

Margaret Waselenko Pelly, SK.

GLUTEN FREE PIE CRUST • 1 ½ cups white rice flour • ½ cup cornstarch • ½ cup tapioca flour • ¼ cup potato starch • 1 tsp. salt • ½ pound lard • 1 tsp. xanthan gum • 1 tsp. baking powder (gf) • 1 egg, beaten • 1 tsp vinegar in a cup add water to fill up Cut lard into dry ingredients.

Mix by hand until resembles oatmeal.

Add beaten egg, water & vinegar until all dry mixture is absorbed.

Chill overnight in fridge for best rolling qualities.

Crust freezes well.

Lillian Smith Sturgis, SK. HAMBURGER VEGETABLE SOUP • 1 lb. of beef hamburger • 1 chopped onion • 4 carrots, diced • 2 stalks of diced celery • 3 cans of consommé soup • 2 cups of water • 1 can of tomato soup • You can add some canned tomatoes, only to taste, as the soup may become too sour.

• 8 Tbsps. of pot barley Fry your hamburger & onions.

Then drain off fat.

Add all the other ingredients and cook till done.

Caroline Derrow Yorkton, SK. JANEL’S FAVOURITE CHIP DIP • 2 cups sour cream • 1 pkg. Hidden Valley Ranch dressing mix • 1 cup grated cheddar cheese • ¼ cup real bacon bits Mix all ingredients well, refrigerate.

Serve chips.

with

ripple

Best if made a few hours before serving.

Gail Zrymiak Ituna, SK SHRIMP SALAD • 1 cup of long grain rice cooked and cooled • 1 small pkg. of frozen peas • 1 can of drained shrimp • 1 ¼ cup of finely chopped celery • ¼ cup of diced green onions Dressing: • ½ cup of salad oil • 3 Tbsps. vinegar • ½ tsp. celery seed • ½ tsp. sugar • 1 tsp. salt Combine all these ingredients and add to the top ingredients and mix one hour before serving.

Caroline Derrow Yorkton, SK.

A21

SALMON DIP Combine: • ½ cup salad dressing • ½ cup sour cream Add: • ½ cup drained salmon • 2 tbsps. fresh chopped dill • A little touch of onion Chill and serve with crackers.

Mary Kachur Yorkton, SK RED AND WHITE DELIGHT Dissolve 1 double size red jelly powder in 2 cups boiling water.

Stir in 1 cup cold water.

Pour into 2- 8” square pans.

Chill until firm.

Combine 1 cup pineapple juice, ¼ cup sugar.

Heat to boiling.

Remove from heat and add 1 regular size package lemon jello.

Stir, then add ½ cup cold water.

Chill until just syrupy.

Prepare 1 envelope dessert topping (or use 2 cups whipped cream) Fold in lemon jelly.

Cut the firm red jelly into ½” square cubes.

Fold into the lemon mixture.

Pour into 6 cup mould.

Chill until firm.

Serves 8 – 10.

Martha Dawe Invermay, SK. CHRISTMAS PUDDING SAUCE • 1/2 cup margarine • 1 cup brown sugar • 3 eggs yolks • 1 large tub Cool Whip Mix with beaters. Put in fridge. Make a lot - 1 quart. You may half the receipe.

Doreen Sivertson Preeceville, Sask CHRISTMAS PUNCH • 1 can frozen pink lemonade • 1 can frozen orange juice • 48 oz. can unsweetened pineapple juice • 2-3 cups cranberry cocktail • 2 Litre ginger ale • Maraschino cherries Mix lemonade, orange juice, pineapple juice and cranberry cocktail until well blended.

Add cold ginger ale just before serving.

Freeze maraschino cherries in ice cubes and add to punch.

Pauline Yurkiw Grandview, MB. SEA BREEZE • 3 cups grapefruit juice • 4 oz. vodka • ¼ cup cranberry juice.

Carol Nimetz Madge Lake, SK.

Hand-painted wooden beads are a great way to create Christmas memories and keep kids busy.

— Gary Gabel, Kamsack CREAM CHEESE BROWNIES Chocolate Batter: • ½ cup flour • ½ tsp. baking powder • ¼ tsp. salt • 4 squares semisweet chocolate • 3 Tbsps. margarine • 2 eggs • ¾ cup sugar • 1 tsp. vanilla • 1 cup crushed walnuts Combine the flour, baking powder and salt.

Melt the chocolate squares with the margarine.

Beat the eggs until foamy, then add the sugar and continue beating at medium speed until thick and lemon coloured, about 5 minutes.

Add the vanilla, chocolate mixture, walnuts and mix.

Add the flour and mix well.

CREAM CHEESE BATTER Beat 1- 125 gr. package of cream cheese with the below ingredients: • 2 Tbsps. margarine • ½ tsp. vanilla • ½ cup sugar • 1 egg To Finish the Brownies: Layer half of the chocolate batter on a greased and floured 9” pan.

Spread with the cream cheese batter, then top with spoonfuls of the chocolate batter.

Swirl with a knife through layers to make a marble effect.

Bake at 350° for 35 minutes or until the brownies pull away from the sides of the pan.

Cool. A double recipe makes one 9 x 15 cookie sheet.

Ann Sahulka Langenburg, SK. CREAM CHEESE TARTS • 1 pkg. cream cheese • 1 can condensed milk • 1/3 cup lemon juice • Little bit of vanilla • 1 bag Skor bits Beat first four ingredients until smooth.

Add Skor bits.

Bake tart shells & cool.

Put filling in.

Refrigerate.

Can be frozen.

Makes 5 dozen.

Adeline Herman Rhein, SK.

PISTACHIO FREEZER CAKE • 1 box Oreo crumbs • ½ cup margarine • ½ cup white sugar

Combine above ingredients, saving scant 2 cups for topping.

Pour rest into a 9 x 13 inch pan.

• 1 pkg. pistachio instant pudding • 1 cup milk • ½ gal. ice cream • 1 lg. tub frozen whipped topping Mix pistachio instant pudding with milk, then beat.

Add ice cream and whipped topping.

Put mixture on top of crumbs in pan and cover with reserved 2 cups of crumbs.

Keeps in freezer for up to 3 weeks.

Take out 10 minutes before serving.

Tina Boryskavich Russell, MB.

PIZZA MUFFINS Heat oven to 350° F. • ¾ cup pepperoni or garlic sausage chopped • ½ cup ham chopped • 1 green pepper • 10 oz. sliced mushrooms • 1 cup grated cheese • ½ cup pizza sauce • 1 tsp. oregano • ½ tsp. basil • ½ tsp. chili powder • 2 eggs • ½ cup milk • ¼ cup oil • 1 Tbsp. baking powder

Beat egg, add milk and oil.

Add pizza mixture, mix in flour and baking powder.

Fill muffin tins and bake 20-25 minutes.

Mrs. Barbara L. Jensen Kuroki, SK

ONION MEAT LOAF • 1 pouch dry onion soup mix • 1 ½ lb. ground beef • 2 eggs, beaten • ¼ cup ketchup • ½ cup bread crumbs • ¾ cup warm water

Mix all the above ingredients together and bake for 1 hour at 350° F. Martha Dawe Invermay, SK.

A22

December 4, 2015 | This Week Marketplace

HOLIDAY RECIPES

FIRECRACKER GRILLED SALMON • 8- 4oz. salmon

Marinade: • ½ cup peanut oil • 4 Tbsps. soya sauce • 4 Tbsps. balsamic vinegar • 4 Tbsps. green onions • 3 tsps. brown sugar • 2 cloves garlic • 1 ½ tsps. grd. ginger • ½ tsp. salt (opt.)

• 1 tsp. sesame oil • 2 tsps. crushed red pepper flakes Marinade salmon approx. 2-4 hours.

Grill on greased grill.

Carol Nimetz Madge Lake, SK.

LAST MINUTE SCRUMPTIOUS DESSERT • 2 cups vanilla flavoured yogurt • 1 (4 oz.) serving size package instant pudding • 1 ½ cups milk • 1 large Cool Whip • 1 can prepared pie filling (your choice) • Graham wafers Line a 9 x 13 inch pan with graham wafers.

Prepare pudding using 1 ½ cups milk. Let set.

Combine yogurt, pudding & Cool Whip.

Pour over graham wafers.

Spread pie filling over top & chill.

Allow dessert to set overnight so to soften the wafers.

Serve with whipping cream.

Gail Zrymiak Ituna, SK.

JAMAICA BANANA HOLIDAY • ½ cup crushed ice • 1/3 ripe (med-size) banana • Peach schnapps • Grenadine.

Carol Nimetz Madge Lake, SK. PECAN PIE SQUARES • 1 cup butter • 2 cups flour • ½ cup icing sugar

Combine and pat into a 9 x 13 pan. Bake at 350° for 12 minutes.

Topping: • 1 can Eagle Brand Milk • 1 egg • 1 tsp. vanilla • 1 pkg. Toffee Bits chips • 1 cup chopped pecans Mix milk, egg & vanilla. Pour into crust.

Top with chopped pecans & Toffee Bits.

Bake 20-25 minutes at 350°.

Caroline Derrow Yorkton, SK.

BUTTER-FRIED PARSNIPS • 5-6 medium parsnips, peeled, cut lengthwise into quarters • 4 cups (1L) water • ½ cup (125 ml) butter or margarine, melted • ¼ cup (50 ml) allpurpose flour • ½ tsp. (2 ml) seasoned salt In covered 3-qt. (3L)

saucepan, boil parsnips in water until tender (8 to 10 minutes); drain.

Dip parsnips in ¼ cup (50 ml) melted butter.

In plastic bag, combine flour and seasoned salt.

Add parsnips; shake to coat with flour mixture.

In 10” (25cm) skillet, melt ¼ cup (50ml) butter until sizzling.

Add parsnips.

Cook over medium high heat, turning occasionally, until all sides are golden brown (8 to 10 minutes).

Delores Yung Yorkton, SK. CRUSTLESS MINI QUICHES • 6 eggs • 1 cup whipping cream • ¼ cup chopped green onion • ½ cup diced ham • 1 cup grated cheddar Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with oil.

Whisk eggs, cream and onion until combined.

Season with black pepper and salt.

Divide ham and cheese among muffins cups and ladle in egg mixture.

Bake until golden and puffy, about 30 minutes.

Let stand for 10 minutes.

Using a paring knife, cut around edges of each cup to loosen and use a rubber spatula to gently remove to a platter.

Kathy Rusnak Yorkton, SK. CHEWY PEANUT CRUNCH COOKIES • 1 cup butter • 1 cup packed brown sugar • 1 egg • 2 Tbsps. milk • 1 tsp. vanilla 2 cups all-purpose flour • 1 cup large-flake

rolled oats • 1 tsp. baking soda • 1 cup honey-glazed peanuts, coarsely chopped • 1 cup peanut butter chips In a large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg, milk and vanilla.

In separate bowl, whisk together flour, oats, baking soda and salt; stir in butter mixture.

Stir in peanuts and peanut butter chips.

Drop by rounded 1 Tbsp. (15 ml), about 2 inches (5 cm) apart, onto parchment paper-lined rimless baking sheets.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating ans switching pans halfway through, for about 10 minutes or until edges are golden.

Let cool on pans on racks for 5 minutes.

Transfer to rack; let cool completely.

(Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Makes about 50 cookies.

Delores Yung Yorkton, SK. FRIED RICE & BACON & MUSHROOMS • 3 Tbsps. bacon dripping • ½ cup green onions & tops • 1 cup celery – diced • 1 cup mushrooms, sliced – fresh or canned • 3 cups cold rice • 2 Tbsps. soya sauce • 1 egg, slightly beaten • ½ lb. – crisp bacon, crumbled Heat bacon dripping in skillet.

Add onion, celery – Cook until tender.

Add mushrooms, rice, soya sauce – cook 10 minutes on low heat stirring occasionally.

Stir in beaten egg,

cook only until eggs are cooked.

Add bacon, mix well.

Extra soya sauce may be served with rice.

Pam Wrishko Willowbrook, SK. GARLIC CHEESE SPREAD • ½ cup dry curd cheese, mashed • 4 tsps. mayonnaise • 2 cloves garlic, minced • Pinch salt • French bread or baguette Mash first four ingredients into fine texture.

Spread on bread or baguette .

Top with shredded boiled eggs.

Instead of eggs, in Ukraine, pieces of sardine, tomato, cucumber or apple are substituted to create a unique taste.

This recipe is straight from Ukraine!

Lillian Olynyk Russell, MB.

MOM’S OVEN BBQ RIBS • 4 lbs. ribs • 1 tsp salt • 1 tsp pepper • 1 1/2 cup ketchup • 1 cup honey • 3/4 cup chopped onions • 2 cloves garlic minced or 1/2 tsp garlic salt • 2 tbsp. steak sauce or BBQ sauce • 1 1/2 tsp prepared mustard Boil ribs with 1/2 tsp salt & 1/2 tsp cinnamon for 20 mins., then drain.

Put ribs in shallow pan and pour remaining ingredients after mixing over ribs and Bake @ 350 for 1 hour baste once in awhile. YUMMY. Doreen Sivertson Preeceville, Sask HEALTH COOKIES • 1 cup margarine • ¾ cup brown sugar • ¾ cup white sugar • 2 eggs, beaten • 2 tsps. vanilla • ¼ cup milk • 2 cups white flour

• 1 tsp. baking soda • 1 tsp. baking powder • ½ tsp. salt • 1 cup rolled oats • 1 cup coconut • 1 cup crushed corn flakes • 1 ½ cups raisins (or cran-raisins) • ½ cup sunflower seeds • ½ cup flax • ½ cup sesame seeds • ¼ cup poppy seeds • ½ cup pecans

Cream first 6 ingredients.

Add next 4 ingredients and mix well.

Add next 8 ingredients, mix well.

Drop on an ungreased cookie sheet.

Bake in oven at 325° F for 15 minutes.

Do not overcook!

Results in a nice chewy cookie.

Delores Yung Yorkton, SK.

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This Week Marketplace | December 4, 2015

HOLIDAY RECIPES

DINNER ROLLS • 1 ½ tsps. sugar • 1 ¼ cups milk • ¼ cup butter • 1 ½ tsps. salt • 1 Tbsp. active dry yeast • 1 egg • 4 ½ cups all-purpose flour (approx.)

In saucepan, heat together milk, butter, sugar and salt over medium heat until butter is melted. Let cool to lukewarm. Meanwhile, in small saucepan heat ¼ cup milk and 1 ½ tsp. sugar until warm.

Sprinkle yeast over top and let stand until frothy, about 10 minutes.

Whisk in butter mixture and egg.

Stir in 4 cups of the flour, 1 cup at a time, until soft dough forms, adding more if needed.

Turn out onto lightly floured work surface and knead, adding as much flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes. Transfer to large greased bowl. Cover with plastic wrap or cover and let rise in warm place until doubled in bulk.

Punch down and cut off small pieces and form into balls. Place in greased pans, cover with tea towel and let rise in warm place until doubled in bulk. Bake at 350 degrees until golden brown, about 20 minutes.

Transfer to racks and brush with melted butter.

Kathy Rusnak Yorkton, SK.

EASY APPLE PIE • 1 1/3 cup flour • 2 Tbsps. sugar • ¼ tsp. salt • 2 Tbsps. milk • 1/3 cup canola oil Mix these ingredients in a 9 inch pie plate, press into pan to make shell.

Add: • ½ cup sugar • 2 Tbsps. flour • Cut up apples Sprinkle sugar & cinnamon.

Mix and top with a mixture of: • ¾ cup brown sugar • ½ cup flour • 2 Tbsps. butter or margarine Bake 325° approximately 1 hour until apples are cooked and top is brown.

Pam Wrishko Willowbrook, SK.

EASY RICE PUDDING • 750 ml milk • 250 ml Quick cooking rice (i.e. Minute Rice) • 1 ml salt • 1 pkg. vanilla instant pudding • 125 ml raisins • 1-2 ml cinnamon • Pinch of nutmeg In a deep mixing bowl, combine milk, rice, salt, pudding, raisins and cinnamon. Cook covered, in microwave on high for 10 minutes. Stir 3-4 times during cooking time.

Let stand 10 minutes.

Just before serving, garnish each dish with a pinch of nutmeg.

Serve hot or cold.

Makes 6 servings.

Martha Dawe Invermay, SK.

A23

CHRISTMAS WEINER ROAST So, yes, we as ‘empty-nesters’ decided to start a new tradition, than being, having an indoor wiener roast Christmas eve, enjoying a fire, and not missing swatting mosquitoes. And yes, we just might extend an invitation to a few of those other empty-nesters, who for various reasons will be alone over the Christmas Season.

Joyce Paul Yorkton

FROZEN PUMPKIN PIE • 3 cups pumpkin (canned) • 1 ¼ cups brown sugar • ¾ tsp. salt • ¾ tsp. nutmeg • ¾ tsp. ginger • 1 ¼ tsps. cinnamon • 1 Tbsps. molasses (or 1 tsp. depending on taste) • 2/3 cup milk • 1 cup Pacific milk or cream • 5 eggs Blend ingredients together.

Pour into raw pie crusts.

Bake pies for 1 hour at 350°F. Cool and may be frozen.

Top with whipped cream.

Yield: 3 pies.

Lillian Olynyk Russell, MB.

FROZEN STRAWBERRY DESSERT Shape foil for loaf pan.

• Mix 1 can condensed milk • 2 cups fresh strawberries • 1/8 cup lemon juice • 1 ¼ cup thawed cool whip • Oreo crumbs – judge on your own!

•1 tbsp. melted margarine Mash strawberries, stir in condensed milk and lemon juice, add cool whip.

Place in pan.

Mix Oreo crumbs and margarine.

Spoon over strawberry mixture.

Press down gently with ends of foil.

Freeze. Slice when ready to enjoy.

Violet Chornomitz Preeceville, SK.

NO BAKE CHOCOLATE PEANUT BARS • ½ cup corn syrup • ¼ cup brown sugar • Dash salt • 1 cup peanut butter • 1 tsp. vanilla • 2 cups Rice Krispies • 1 cup cornflakes, slightly crushed • 1 cup chocolate chips Combine syrup, brown sugar & salt.

Bring to a full, rolling boil.

Stir in peanut butter.

Remove from heat.

Stir in vanilla, dry cereal & chocolate chips.

Pack into 9 x 9 buttered pan & put in fridge.

Florence Rein Wolseley, SK.

O’HENRY BARS • 4 cups rolled oats • 1 cup brown sugar • 2/3 cup margarine • 3 tsps. vanilla • ½ cup corn syrup Mix the above well.

Pat into a small cookie sheet.

Bake at 375 degrees F. for 10 minutes ONLY!!!!!!

When still warm, cover with ½ cup peanut butter that has been melted with 6 ounces of chocolate chips.

Cut into squares when still warm.

This was one of the favourite desserts our daughters would ask for, when entertaining their friends.

Can use chunky or the smooth peanut butter in the topping.

Joyce Paul Yorkton, SK.

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A24

December 4, 2015 | This Week Marketplace

HOLIDAY RECIPES

FANTASTIC FUDGE • 2 cups white sugar • ¾ cup butter or Becel margarine • 2/3 cup evaporated milk (small can) • 8 oz. pkg. semi-sweet chocolate chips • 1 jar marshmallow cream or 15 large marshmallows • 1 tsp. vanilla • 1 cup chopped nuts of one’s choice (optional) In a large microwavable container, combine sugar, butter or margarine and milk to microwave uncovered for 4 ½ to 5 minutes.

Stir well and microwave mixture on high for another 5 ½ minutes.

Quickly stir in chocolate, marshmallows and vanilla.

Stir until all is melted.

(I find a wooden spoon works best.)

Pour into 12’ x 8” greased pan (I use Pam) and cool until set.

Makes 3 ½ pounds with the nuts.

I sometimes decorate with finely chopped coloured or white coconut.

Judy Talbot Esterhazy, SK. FRITTERS • 2 eggs • 1 cup milk • 1/3 tsp. salt • 2 tsps. baking powder • 1 cup flour • ½ cup sugar Beat eggs.

Add milk. Mix well.

Sift the dry ingredients and add to the milk mixture.

Drop by spoonfuls into hot oil and fry.

Raisins or currants may be added.

Emily Popik Foam Lake, SK. FROZEN KAHLUA DESSERT • ½ cup Kahlua liqueuer • ¾ cup milk • 1 bag Chips Ahoy cookies • 1 large tub Cool Whip Mix together Kahlua and milk.

Dip cookies and place one layer in bottom of 9 x 9 inch pan.

Cover cookies with half a tub of Cool Whip.

Repeat with a second layer of dipped cookies and remainder of Cool Whip.

Grate chocolate on top.

Freeze.

June Jacobs Yorkton, SK.

LAZY MAN’S FUDGE Melt Together: • 1 cup peanut butter • ½ cup butter or margarine • 2 cups chocolate chips Stir until melted.

Add and melt in 5 cups mini marshmallows.

Pour into greased 8 x 8 pan.

Cool and cut in squares.

Variations: 1. Add maraschino cherries and/or nuts as desired.

2. Remove from heat after chocolate chips have melted. Quickly stir in marshmallows (plain or coloured) so they do not melt.

3. Press into greased 9 x 13 pan. Cool and cut in squares.

Freezes well.

Marie Demetrow Yorkton, SK LEMON SQUARES • 1 family – size pkg. lemon jello dessert • ¼ cup sugar • 1 cup boiling water • 8 oz. package cream cheese • 16 ounces can evaporated milk, thoroughly chilled • 1- 20 ounce tin crushed pineapple (welldrained) • 1 pack honey graham wafers rolled finely (one wrapped stack – pack within the box) Pour the boiling water over the lemon jello and sugar, and stir to dissolve.

Beat at medium speed, the cream cheese until light.

Pour in chilled milk and beat for 3 or 4 minutes longer.

Add the jello mixture and continue beating until blended and light.

LENTIL – BARLEY SOUP • ¼ - ½ cup lentils – washed • ¼ - ½ cup pearl barley • 3 cups water • ½ cup onions – sautéed • ½ cup celery – sautéed • 14 oz. tomatoes • 1 cup grated carrots • 2 Tbsps. margarine • 1 tsp. Rosemary herb dried • salt & pepper Cook lentils, pearl barley in water until almost done.

Add remaining ingredients.

Bring to boil, simmer until done.

Add more water if needed.

Season to taste.

Freezes well.

Pam Wrishko Willowbrook, SK. MACARONI & VEG SALAD • 2/3 cup sugar • ½ cup oil • 1/3 cup ketchup • ¼ cup vinegar • 1 tsp. salt • 1 tsp. pepper • 1 tsp. paprika • 2 cups macaroni • 1 cucumber • 2 ripe tomatoes • 1 green pepper, chopped • Green onion to taste Mix together dressing ingredients.

Cook macaroni with 2 tsps. oil.

Drain & add veg.

Pour dressing over mixture & refrigerate.

Gail Zrymiak Ituna, SK. MARS BAR TREAT • 4 Mars bars • 2/3 cup butter • 4 cups Rice Krispies • 1 cup chocolate chips

Then add the drained pineapple and beat for an additional 30 seconds.

In a large microwave bowl, melt bars and butter in microwave, stirring often.

Have ready in a buttered 9 x 9 pan, the graham cracker crumbs.

Add Rice Krispies and mix well.

Cover the bottom of the pan to nearly ¼” reserving enough (at least ½ cup) to sprinkle over the top.

Spoon cream mixture over the crumbs.

Sprinkle remaining crumbs over the top.

Chill at least 2 hours or overnight.

Serve in 2” squares.

Joyce Paul Yorkton, SK.

Press into buttered 9 x 13 pan and cool.

When cool, melt chocolate chips and frost the top of squares.

Cool and cut into 1 ½ squares.

Eva Moskal Veregin, SK.

GARBAGE COLLECTION NOTICE: Christmas Day - Fri., Dec. 25 pickup will be on Mon., Dec. 28 New Year’s Day - Fri., Jan. 1 pickup will be on Mon., Jan. 4 All other garbage collection dates will remain the same.

Please ensure the cart is out the night before.

MARSHMALLOW DAINTY • 2 pkgs. butterscotch chips • ½ cup butter or margarine • 1 cup peanut butter • 2 ½ cups coloured marshmallows • ¼ cup coconut Mix first 3 ingredients in a double- boiler until creamy.

Let cool. Add marshmallows. Mix well.

Press into a 12 x 16 inch pan or two 8 x 8 pans.

Sprinkle ¼ cup coconut on top of cake.

Keep in fridge.

Mary Kachur Yorkton, SK PINA-ZUCCHINI CAKE Mix: • 2 eggs • ½ cup oil • 1 cup sugar • ½ cup crushed pineapple • 1 tsp. vanilla • 2 cups flour • 1 tsp. baking soda

• ½ tsp. baking powder • ½ tsp. salt • ¾ tsp. cinnamon • ¼ tsp. nutmeg • ½ cup chocolate chips or walnuts.

Bake 350°F approx. 45 minutes.

Carol Nimetz Madge Lake, SK. JEWELED FRUITCAKES • 2 pkgs. (8 oz. each) pitted dates, chopped • ½ lb. pecan halves • ½ lb. Brazil nuts • 1 jar (10 oz.) red maraschino cherries, well drained • 1 jar (10 oz.) green maraschino cherries, well drained • ½ cup flaked coconut • 1 ½ cups all-purpose flour • 1 ½ cups sugar • 1 tsp. baking powder • 1 tsp. salt • 3 eggs • 2 tsps. vanilla extract

1) Line four greased and floured 5 ¾ in. x 3-in. x 2-in. loaf pans with waxed paper and grease the paper; set aside.

2) In a large bowl, combine the dates, nuts, cherries and coconut.

Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.

3) In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well.

Pour into prepared pans.

4) Bake at 300°F for 60-70 minutes, or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly; store in cool, dry place. Cut with a serrated knife.

5) Yield: 4 mini loaves (6 slices each).

Delores Yung Yorkton, SK.

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