September 27, 2012

SUMMERLAND’S

COMMUNITY COOKBOOK 2012

SEPT.27, 2012 A SPECIAL SUPPLEMENT TO THE

Page 10

Summerland's 2012 Community Cookbook

Grandma Stone’s Soft Ginger Cookies

R

eflexology The Art of Healing

Sheri Harper Certified Reflexologist

13215 Victoria Rd. North Summerland

gift certificates available

evening/weekend sessions available by request

Sharon Stone 4½ cups all-purpose flour 4 tsp ground ginger 2 tsp baking soda 1½ tsp ground cinnamon 1 tsp ground cloves ¼ tsp sea salt 1½ cups Crisco shortening (leave it out on the counter the night before so it is not too hard) 2 cups white sugar 2 eggs ½ cup molasses ¾ cup white sugar (used to roll balls in before baking) Preheat oven to 350. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt and set aside. In a large bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups of white sugar and beat until combined.

Add eggs and molasses and beat until combined. Add in as much of the flour mixture you have set aside as you can and beat it with the mixer. Add the balance of the flour and finish it off with the bread dough attachment for the mixer or by hand. For 120 small ginger cookies, shape the dough into 1-inch balls. Roll balls in the ¾ cup of sugar. Place 1½ inches apart on an ungreased cookie sheet. Bake 8 to 9 minutes or until the tops are puffed and starting to crack. Don’t overbake if you want them soft. Every oven is different so cook a small amount first to see how many minutes it takes to make them the way you like them. They keep cooking a bit after you take them out of the oven so you have to allow for that too. For 24 giant ginger cookies, use ¼ cup of dough and roll into 2-inch balls. Roll in sugar and place 2½ inches apart and bake for 11 to 13 minutes or until tops are puffed and start to crack. Do not overbake.

A Recipe for QUALITY SELECTION & SAVINGS Mix quality products with great selection. Combine these with friendly service and you get the most for your money!

Peaches

Apples

Nectarines

is proud to support our local growers for guaranteed quality and freshness.

Cherries

7519 Prairie Valley Rd., Located in Summerfair Plaza

OPEN 7 DAYS A WEEK

250-494-4376

Locally Owned and Operated and have served the Community for over 31 years.

8:00 am - 9:00 pm

Summerland's 2012 Community Cookbook

Carrot Pecan Pie Alvina Kopf 3 eggs 1 cup cooked mashed carrots ¼ cup brown sugar ½ tsp. cinnamon ¼ tsp. nutmeg ½ tsp. salt 1 tsp. vanilla ¼ cup raisins 1 unbaked 9” pie shell ¾ cup chopped pecans 1 tsp. butter Beat eggs lightly, add carrots, sugar, vanilla and spices. Beat to blend well. Stir in raisins.

Bake at 400 F for 10 min. Reduce heat to 350 F. Sprinkle top of pie with chopped pecans and 1 tsp butter. Return to oven and bake for 25-30 min until knife inserted comes out clean. Cool. Garnish with whipped cream or whipped topping if desired.

MAIN COURSES Baked Potato Flake Chicken Zoe Morris 3 lbs chicken pieces (drumsticks & thighs), skin removed

Page 11 ¾ cup buttermilk 1 egg, beaten 1 tsp salt ¼ tsp pepper 1 tsp poultry seasoning 1 ½ cups instant mashed potato flakes butter flavoured cooking spray Place buttermilk, egg, salt, pepper and poultry seasoning into a large bowl. Whisk to combine well. Add the chicken pieces and toss to coat. Place the potato flakes into a large plastic or paper bag. Remove chicken from liquid, drain, and add to bag with potato flakes. Shake to coat chicken completely.

Place chicken pieces on a non stick cookie sheet in a single layer and spray with the cooking spray. Bake at 350 F for about 1½ hours or until golden brown. Serves 4-6.

Curry-Cajun Spiced Chicken Steve and Debbie Oram 1/3 cup honey 3 tbsp water 3 tbsp prepared mustard 2 tbsp butter or margarine, melted 3 tsp Cajun seasoning 3 tsp curry powder 1 tsp lemon juice 1 clove garlic minced 6 boneless, skinless chicken breasts

A Recipe to....

KEEP YOUR PET

HEALTHY DOG BISCUITS

· · · ·

2 1/2 cups whole wheat flour 1/2 cup milk powder 1 tsp sugar 1 tsp salt

· 3/8 cup melted margarine · 1 egg - beaten · 1/2 cup cold water

Mix ingredients together. Knead on floured board for 3 minutes. Form a ball.

Roll 1/2 inch thick and cut. Bake at 325° F. for 45 minutes, turning once half way through. When finished baking, turn oven off and leave biscuits in to harden. * You can add to the ingredients 1 tablespoon of any of the following: Wheat germ, Liver powder, Brewer’s yeast, chicken or beef bouillon, dried soup greens and dried soup mix.

A food processor works very well.

1 pkg tri-colour coleslaw 2 tbsp olive oil In a 3-quart rectangular baking dish, combine honey, water, mustard, melted butter, Cajun seasoning, curry power, lemon juice and garlic. Add chicken breasts, turning to coat. Arrange in a single layer. Bake uncovered at 350 F for 45 minutes, until chicken is tender. Fry coleslaw in olive oil over medium heat 1-2 minutes until tender.

Serve chicken and sauce over coleslaw. Even people who say they hate curry or spicy food love this recipe. The name is deceiving and the flavours combine incredibly.

Impossible Quiche Dorothy Stone 3 eggs ½ cup Bisquick ½ cup melted margarine 1 ½ cups milk ¼ tsp salt Dash of pepper 1 tbsp. onion Place ingredients in a blender and blend a short time. Pour into a greased 9-inch pie pan. Add 1 cup shredded cheese and ½ cup diced ham; poke down into the mixture.

Bake at 325 for 45 minutes. Let set 10 minutes before serving.

A Recipe for a Successful Business INGREDIENTS: · Fresh Marketing Strategy · Advertising ingredients · Well Seasoned Staff · A Dose of Creativity · Add a Sprinkle of Fun Blend Well. Serve to your customers weekly

9311 Jubilee Road East, Summerland

(250)494-9468

Always in Season!

Page 12

Summerland's 2012 Community Cookbook

Harvest Casserole Alvina Kopf 1 small head of cabbage ½ cup rice boiling water ½ lb. side bacon cut in 1 inch pieces 1 ½ lb. ground beef ½ teaspoon hamburger seasoning ¼ teaspoon onion salt salt and pepper to taste 1 can (28 oz) tomatoes Grease large casserole or small roasting pan. Chop cabbage coarsely, spread evenly over bottom of pan. Spread rice over cabbage. Pour boiling water over to cover bottom of pan by ½ inch. Fry bacon until brown, not crisp. Spread over cabbage and rice. Leave enough dripping in fry pan to cook ground beef until lightly brown. Add seasonings to beef while browning. Pour tomatoes over beef, simmer 5 min. Drain off fat. Add tomatoes and beef to roasting pan. Cover. Bake at 350 F for 1 ½ hours.

Serves 6.

Royal Chicken Wings Terry Green 3 lbs (about 1.5 kg) chicken wings ½ cup honey ¼ cup soya sauce 1 garlic clove crushed

“The best

1 tbsp ketchup Preheat oven to 350 F. Cut wings at joint (remove tips if desired). Arrange wings in shallow baking pan, either greased or coated with PAM. Combine rest of ingredients (may need to microwave briefly to make it runnier) and pour over chicken wings.

Bake in oven for 1 hour, basting frequently (every 15 minutes or so). Suggest serving with rice topped with excess sauce.

Note: The original recipe called for brushing wings lightly with oil before pouring sauce over but that isn’t necessary. If there isn’t enough excess sauce to pour over rice, next time increase amounts of sauce ingredients.

Russian Beef and Mushroom Pie Judy Tolhurst Mince 2 onions and sauté in 4 tbsp margarine for 5 minutes.

Add 1 lb mushrooms and sauté for 2 minutes.

Add 1½ lbs hamburger and fry for 5-7 minutes.

Remove from heat.

Little Hall in Summerland”

Great place for your family or staff Christmas party.

BOOK NOW! • • • • • • • •

Accommodates up to 110 guests Convenient bar space Stage platform Audio equipment Full professional kitchen Wheelchair access Ample parking Catering available

Telephone: (250) 494-8238 | email: shs38@shaw.ca Main St., Summerland

Add 2 tsp salt and ¼ tsp pepper.

Cool to room temperature.

Stir in 1 cup sour cream.

Line bottom of 9 x 13 pan with pastry.

Add filling and top with pastry.

Brush top with milk. Bake at 400 F for 50-60 minutes. Serves 6-8 people. (Optional: use filo pastry.)

Seven Layer Dinner Paula George 1 small rutabaga, chopped 5 large carrots, sliced 5-6 medium potatoes, cubed 1 medium onion, chopped 2 cans Campbells tomato soup 14 oz. can peas ¼ cup beef broth 1 lb ground beef salt and pepper to taste Preheat oven to 350 F. Layer in dutch oven, rutabaga, carrots, potatoes in order as they appear. Crumble ground beef on top of potatoes.

In medium mixing bowl mix together tomato soup, peas with juice, beef broth, onions, salt and pepper to taste. Pour over top of layers. Cover. Place on middle rack in oven and bake for approximately 2½ hours (I usually check after 2 hours).

Summerland Museum & Archives 9521 Wharton Street Is history taking up space at your house? The museum is always on the lookout for old photos and documents from the Summerland area.

Family histories, local events, school classes, past and present businesses; we archive pretty well everything. If you have pictures or information you’d like to share, bring them in. We’ll scan them and either return the originals to you or, if you bring a flash drive, we’ll give you the digital copies and add the originals to our safely stored collection. Come in and discuss the best solution for the old albums and shoeboxes full of pictures and papers in your closet or basement.

Tel: 250·494·9395 info@summerlandmuseum.org www.summerlandmuseum.org

Summerland's 2012 Community Cookbook

Lemon Chicken with Broccoli and Red Pepper Nan Cogbill ¾ lb skinless, boneless chicken breasts, cut in chunks 5 tbsp lemon juice 2 cloves garlic, minced ¾ cup chicken broth 1 tbsp cornstarch 2 tsp liquid honey 1 tsp grated lemon rind 1 tbsp vegetable oil 3 cups bite-size broccoli florets 1 red bell pepper, cut in thin strips In bowl, combine chicken, garlic, and 2 tbsp of the lemon juice; let stand for about 15 minutes.

In separate bowl, combine broth, cornstarch, honey, lemon rind and remaining lemon juice. Set aside.

Stir-fry chicken in half the oil until browned. Remove from pan.

Add remaining oil to pan and stir-fry broccoli and red pepper for a few minutes.

Stir in chicken broth mixture and bring to a boil, stirring constantly.

When sauce thickens, reduce heat, add chicken, and cook until vegetables are tender-crisp.

Serve over rice.

Page 13

SALADS AND SOUPS Beef and Barley Soup Bernice Shiosaki 8 servings This is a recipe for a chilly day.

900 g (2 lbs) lean ground beef 30 ml (2 tbsp) vegetable oil 500 ml (2 cups) sliced carrots 500 ml (2 cups) chopped onions 500 ml (2 cups) sliced celery 2 cloves garlic, finely chopped 750 ml (3 cups) cooked pearl barley 2 litres ( 8 cups) beef broth 2 398 ml (14 oz) cans Italian-style stewed tomatoes 125 ml (1/2 cup) red wine 5 ml (1 tsp) thyme 1 bay leaf salt and pepper to taste 50 ml (1/4 cup) finely chopped fresh parsley toasted croutons and or sour cream (optional) In a large pot with a lid, cook ground beef over medium-high until browned, breaking meat up with a fork. Remove meat from pot and set aside. Heat vegetable oil

in the pot over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes or until vegetables are tendercrisp. Add cooked beef, cooked pearl barley, broth, tomatoes, red wine, thyme, and bay leaf. Season with salt and pepper to taste.

Bring soup to boil. Reduce heat, cover and cook 20 minutes. Stir in parsley and serve.

Garnish each serving with toasted croutons or a dollop of sour cream, if desired.

Broccoli Buffet Salad Olive Hunter 3 cups broccoli flowerets 1/2 cup chopped red onions 1/4 cup sunflower seeds 1/2 cup raisins 1/2 cup feta cheese, crumbled Dressing: 1/2 cup low fat yogurt 1/2 cup light mayo 2 tbsp sugar 1 tbsp lemon juice Combine all of the “non-dressing” ingredients. Mix yogurt, mayo, sugar, and lemon juice. Pour over salad and toss to mix. Season with salt and pepper to taste.

Cover and refrigerate for 2 hours or up to 2 days. Add cooked crumbled bacon as a tasty option.

• Full Comprehensive Eye Exams • Glasses and Sunglasses • Contact Lenses • Saturday Appointments • New Patients Welcome • Dr. Grant Goods & Dr. Kim Goods

13225 Victoria Rd N. 250-494-9266 Back row left to right: Heather, Brenda, Alana, Anna Front row left to right: Dr. Kimberley Goods, Dr. Grant Goods

"For honest and friendly care, serving Summerland since 1980."

Page 14

Summerland's 2012 Community Cookbook

Corn Salad D.A. Cole 2 cans corn, drained 1 cup cheddar cheese, grated ½ large red onion, diced ¼ red or orange pepper, diced 1 cup mayonnaise Mix all together and refrigerate. Just before serving add 7¾ oz. bag of ChiliCheese Frito Chips. Crunch in the bag before adding.

Thai Slaw Marjorie Campbell 5 cups shredded cabbage 1 red pepper, thin strips 1 carrot, shredded ½ cup cashews coarsely chopped (roast 5 minutes 350 degrees) ½ cup sliced red onion 3 tbsp chopped cilantro 1/3 cup Miracle Whip 1 tbsp lime juice Makes 8 servings, 1 cup each.

VEGETABLES Quinoa Spinach Patties Meggie Bambey 1 package frozen spinach (300 g)

1 cup quinoa, rinsed with hot water 2 eggs bread crumbs flour salt and pepper oil Thaw spinach. Boil quinoa in 2 cups of water until done.

Mix quinoa and spinach; add eggs, bread crumbs and flour until desired consistency.

Season with salt and pepper.

Form patties. Fry in vegetable oil. Serve with any yogurt-based dip or hummus.

Serves 2.

Sheri’s Beans Sheri Harper 2 cans pork and beans 1 can lima beans 1 can kidney beans (rinse lima and kidney beans) ½ lb hamburger ½ cup ketchup ½ cup regular barbecue sauce 2 tbsp molasses 2 tbsp mustard (prepared) ¼ cup brown sugar 1 tsp salt 1 tsp chili powder 1 cup chopped onions ½ lb bacon, finely chopped (optional)

Cook hamburger, onions and bacon separately. Mix sauce separately. Then mix the two. Reheat if necessary.

Stuffed Spaghetti Squash Sharon Stone 1 spaghetti squash 2 tsp olive oil 1/2 cup diced onion and red pepper 1 garlic clove 8 oz ground veal or any meat 1 cup canned whole tomatoes, chopped 1/4 tsp oregano Dash salt and pepper 2 oz shredded mozzarella or cheddar cheese 1 tbsp chopped Italian parsley Preheat oven to 400 F. Using fork, pierce squash. Place on cookie sheet and bake for 45 minutes. Let cool and reduce temperature to 350 F. Cut squash lengthwise in half. Scoop out pulp, reserve shells, set both aside. Cook onion and red pepper and garlic. Stir in meat, tomatoes and seasonings and reserved pulp and cook, stirring until liquid is absorbed. Divide mixture into shells.

Place shells on baking sheet and bake for 20 minutes. Sprinkle cheese on, broil till melted and sprinkle with parsley.

Makes 2 servings

FORGOT

SOMETHING? Open Daily at 8:00 am Breakfast • Lunch • Dinner

Serving the Summerland community for more than 20 years.

Reservations recommended for groups of 6 or more (Located beside City Hall)

13229 HENRY AVENUE 250.494.7811

The best price around for all of your essentials!

Old Fashioned General Store • • • • •

Hair Care Laundry Supplies Oral Care Stationery Soap & Body Wash

• Canned Goods • Vast Selection of Candy • Kids Toys

PLU•S 9 Flavours of Soft Ice Cream • Hot Dogs • Burgers • Screamers

#101-9901 Main St., Summerland 778.516.5656

Summerland's 2012 Community Cookbook

Wild Rice Broccoli Casserole Frances Beulah ½ lb cheddar cheese, grated 2 heads broccoli (aprox. 2 lbs) 1 pkg. Uncle Ben’s wild rice mixture 2 tins (or less) mushroom soup Cook rice mixture as directed. Cook broccoli until crunchy.

Mix soup and cheese.

Butter the casserole dish. Alternate cheese, soup mixture, broccoli and rice in layers.

Sprinkle with additional grated cheese.

Cook at 350 for one hour.

Zucchini Tomato Gratin Linda Holman 1½ lbs tomatoes, cut into ¼-inch slices 2 med zucchini (2 lbs,) cut into ¼-inch slices 3 tbsp + 1 tsp olive oil, divided 4 garlic cloves thinly sliced 2 tbsp of sliced Kalamata olives ¼ cup thinly sliced basil leaves ¾ cup grated parmesan cheese Put slices of tomato (45 minutes) and

Page 15 zucchini (30 minutes) with salt on them to dry out.

Rinse and pat dry.

Preheat oven to 375. Heat 1 tsp oil in non-stick skillet over med/high.

Saute zucchini 2 to 4 minutes or until golden brown Layer ½ zucchini in baking pan. top with ½ tomatoes. sprinkle ½ garlic and basil. 1 tbsp olives and ¼ cup of cheese.

Repeat.

Drizzle top with 1 tbsp oil and sprinkle with remaining ½ cup of cheese.

Cover with foil. Bake 10 min.

Remove foil and bake another 20 minutes or until all cheese melted.

Let stand 5 minutes before serving.

Tomato Bean Casserole Joyce Wood 1/4 cup butter or margarine 1/4 cup all purpose flour 1/8 tsp salt 1/2 tsp pepper 1/2 tsp prepared mustard 1/4 tsp paprika 2 cups milk

1/2 cup medium or sharp cheddar cheese, shredded 2-14 oz cans cut green beans, drained sliced tomatoes salt and pepper Melt butter in saucepan.

Mix in flour, salt, pepper, mustard and paprika.

Stir in milk; continue stirring until it boils and thickens.

Add cheese and beans.

Put into 2-quart casserole.

Arrange tomato slices on top. Bake uncovered at 350 F for 30 min.

Serves 8.

Vivienne’s Spinach Pie Linda Holman 3 eggs 6 tbsp flour Mix 1 ½ cup grated cheese 500 grams cottage cheese 1 pkg of spinach Blend Spray 10 inch pie plate. Bake at 350 F for 45 minutes.

QUALITY FLOWERS & UNIQUE DESIGN Same low delivery rate for Summerland and Penticton

Remember Our Name When you need the very best, we have a stunning selection of premium flowers and plants to make the right impression. Our fresh ideas are the perfect pick for any occasion.

Rick & Gail Joncas (250) 494-5432 toll Free 877-494-5432 #3 - 13604 Victoria Road N, Summerland, BC

www.martinstflowers.com

• • • •

Muffins Scones Cheese Buns Cookies

• Breakfast Wraps • Breakfast Quesadillas • Sausage Rolls

• Veggie Samosa’s • Homemade Soups • Sandwiches

13016 VICTORIA ROAD NORTH TELEPHONE: 250-494-1884 Hours: Monday - Saturday, 7:00 a.m. - 5:30 p.m.; Sunday, 7:00 a.m. - 4:00 p.m.

STONEHOUSE RESTAURANT

Summerland’s Landmark "Celebrating 15 years!"

A recipe for Elegant Dining ~ a romantic candlelit table for two ~ an extensive selection of Okanagan Wines ~ friendly service ~ tantalizing creations

14015 Rosedale Avenue, Summerland

(250)494-1105 www.ziasstonehouse.com

Page 2

Summerland's 2012 Community Cookbook

APPETIZERS

BAKING

Caramel Apple or Pear Dip

Allergen-Free Chocolate Chip Banana Muffins

Liz Cyr 12 oz cream cheese, whipped ž cup brown sugar Ÿ cup white sugar 1 tsp vanilla 1 cup chopped salted peanuts Mix the first four ingredients until smooth, then add chopped peanuts.

Serve with apple or pear slices.

Mexican Popper Dip Shelley McEwen 2 8-oz. pkgs. Cream Cheese 1 cup Mayonnaise 1 small can of chopped green chilies, drained 1 small can of chopped jalapenos, drained 1 cup of Parmesan Cheese (or choice) Blend cream cheese, mayonnaise, chiles and jalapenos.

Sprinkle with parmesan or shredded cheese of your choice.

Microwave for 5 minutes or place in oven at 350 for 15 to 20 minutes.

Cathi Shaw Makes 12 muffins 1Ÿ cup gluten-free rolled oats 1 cup hemp milk (You can use any nondairy milk your allergy allows) 1 cup mashed very ripe bananas Ÿ cup canola oil 1 tsp vanilla 1½ cup gluten free flour blend 1 tsp xanthan gum or guar gum ½ cup packed brown sugar 2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon ½ tsp sea salt (fine) ½ cup mini allergen-free chocolate chips Preheat oven to 375. Spray 12-cup muffin tin with cooking spray or line with muffin liners.

Place oats in medium-sized bowl. Warm milk in microwave for 1 minute (until warm but not boiling). Pour milk over oats, stir, let rest for 20 minutes.

In large bowl, combine flour, sugar, bak-

The Gang at the Ol’

COUNTRY CAFE Welcomes Y’all Home!

Come up to the Country Cafe and enjoy Summerland’s down home style good cooking!

13228 KELLY AVE. SUMMERLAND

(250)494-8411

ing powder, baking soda, cinnamon and salt.

In small bowl, mix together bananas, oil and vanilla. Add banana mixture to oat mixture.

Mix well. Add oat mixture to dry ingredients.

Stir until dry ingredients are just moist. Fold in the chocolate chips. Divide batter among muffin cups. Bake for 20 minutes (or until a toothpick comes out clean). Remove from oven and cool on wire rack.

Banana Muffins Nan Cogbill ½ cup butter or margarine, softened ž cup sugar 1 egg 1 tsp vanilla 1 cup mashed banana 1½ cups flour 1 tsp baking soda Ÿ tsp salt 2 tbsp brown sugar 1/8 tsp (or more) cinnamon Cream butter and sugar together; add egg and vanilla. Mix well. In a separate bowl, mix dry ingredients together. Add to creamed mixture alternately with mashed banana. Stir just until mixed. Put batter into paper muffin cups in muffin pan.

Sprinkle with brown sugar and cinnamon mixture. Bake at 350 for 18 to 20 minutes. Makes 12.

! "" # $ % &

Summerland's 2012 Community Cookbook

Almond Chocolate Cherry Muffin Cakes Joan Walker 2 1/3 cups all-purpose flour ½ cup milk 1 ¼ cups white sugar 1/3 cup vegetable oil 1/3 cup unsweetened cocoa 2 eggs, beaten 2 tsp baking powder 1 tsp almond extract 1 ½ cups fresh, dark, sweet cherries, pitted, chopped 1 tsp baking soda ½ tsp salt 1 cup sour cream 1 cup miniature semi-sweet chocolate chips Preheat oven to 350 F. Line average size muffin tins with paper muffin cups or grease them. You should get about 24 muffins if you fill them ¾ full.

Stir together the flour, sugar, cocoa powder, baking soda and salt in a separate large bowl.

Make a well in the centre; set aside.

Whisk together the sour cream, milk, vegetable oil, eggs and almond extract in a bowl until evenly blended.

Pour the sour cream mixture into the well, then stir in the flour mixture until

Page 3 just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups.

Bake until a toothpick inserted into centres comes clean, about 20 minutes.

Cool pan on wire rack 5 minutes.

Store tightly covered at room temperature.

Cake comes out of the cups clean if you use parchment paper ones.

Adding chocolate chips to dry ingredients, cherries to wet ones before mixing the two keeps everything from dropping to the bottom while baking with less chance of burning on the bottom.

Frozen cherries work okay and these muffin cakes freeze well too.

Lisa’s Corn Bread Recipe Burga Black Mix: 1 cup flour ¾ cup cornmeal ¼ cup sugar 4 tsp baking powder ½ tsp salt Beat: 2 eggs 1 ¼ cup milk

EARN SHOPPERS OPTIMUM POINTS EVERYWHERE

¼ cup margarine Add liquid to dry ingredients. Mix until moistened. Pour into greased 9x5 loaf pan.

Bake at 350 for 40-45 minutes. Cool in pan for a few minutes, and then remove.

Orange Muffins Karen Barg 1 whole orange ½ cup orange juice ½ cup raisins or dates 1 egg ½ cup butter or margarine, melted 1 ½ cups flour 1 tsp baking soda 1 tsp baking powder ¾ cup sugar ½ tsp. salt Quarter orange; remove seeds. Grind orange in a blender or food processor until finely ground.

Add orange juice, raisins or dates, egg and melted butter. Mix in a large bowl.

Sift flour, baking soda, baking powder, sugar and salt together.

Add to orange mixture; mix only until flour disappears.

Place batter into paper lined muffin cups. Bake at 350 F for 20 to 25 minutes.

Yield: 12 large muffins.

MLA: Hon Bill Barisoff

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Open your RBC Shoppers Optimum Banking Account today, or for more information, visit www.shoppersdrugmart.ca/rbcapply or call 1-866-809-3443.

10108 Jubilee Road • 250-494-3155 Hours: Mon - Fri 8:30 - 9 • Sat. 9 - 6 • Sun & Holidays 10 - 6

Please feel free to drop by or call if we can be of assistance.

CONSTITUENCY OFFICE: 210-300 Riverside Dr. PENTICTON, B.C. V2A 9C9 Tel.: 250-487-4400 Fax: 250-487-4405

Website: www.billbarisoffmla.bc.ca E-mail: bill.barisoff.mla@leg.bc.ca Toll Free: 1-866-487-4402

Page 4

Summerland's 2012 Community Cookbook

Banana Sour Cream Pancakes

Faith Rebekah Lodge #32 We are the family of the Independent Order of Odd Fellows, composed of Men, Women and Youth, who have come together in our local communities having the same beliefs and values as others, that Friendship, Love and Truth are the basic guidelines that we need to follow in our daily lives. Through working in our local Communities, Provinces or Nations, we understand that we can make a difference in the lives of people in our world.

WE NEED YOU! YOUR COMMUNITY NEEDS YOU! JOIN THE REBEKAHS NOW. organization open to women of something for everyone - work in leadership opportunities and relationships.

It is a vibrant all ages, offering your community, building lasting

For more information contact: Frances Beulah 250-494-1411 or Sharon Stone 250-494-8238 Email: shs38@shaw.ca

Wagon Wheel Bistro • Breakfast specials served all a day • Homemade soups & salads daily • Fresh home baking • Saloon smoothies, iced coffee, lattes and mochas • Catering Call Monique to book your business or family Christmas party.

Liz Cyr 1½ cups all-purpose flour 3 tbsp sugar 2 tsp baking powder 1½ tsp salt ½ cup sour cream ¾ cup plus 1 tbsp milk 2 extra large eggs 1 tsp vanilla extract 1 tsp grated lemon zest unsalted butter 2 ripe bananas, diced, plus extra for serving maple syrup In a medium bowl, sift together the flour, sugar, baking powder and salt.

Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the liquid mixture to the dry ingredients, mixing only until combined.

Melt 1 tbsp butter in a large skillet over medium-low heat until it bubbles.

Ladle the pancake batter into the pan using a ¼-cup measure.

Distribute a rounded tbsp of bananas on each pancake.

Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.

Flip the pancakes and cook for another minute, until browned.

Wipe out pan with a paper towel, add more butter, and continue cooking pancakes until all the batter is used.

Serve with sliced bananas and maple syrup.

SUMMERLAND BOTTLE DEPOT Open Monday - Saturday 8:30 am - 4:30 pm

Non-Alcohol Drink Containers Liquor Wine Import Beer Domestic Beer Bottles & Cans Milk Containers Paint Cans

Open: Monday - Friday: 8 am - 4 pm Saturday: 8 am - 2 pm

9909 Main Street 250.494.8203

9615 S. Victoria Road Summerland 250-494-0398

Summerland's 2012 Community Cookbook

Cornmeal Spoon Bread (Nachynka) Zoe Morris 1 small onion (1 cup, chopped) 3 tbsp butter 1 cup yellow cornmeal 1 tsp salt 1 tsp sugar ¼ tsp pepper 3½ cups milk, scalded ½ cup half and half cream 4 large eggs, well beaten 1 tsp baking powder Preheat oven to 350F. In a large saucepan, cook onion in the butter until soft. Add cornmeal and mix thoroughly. Add sugar, salt, pepper, and milk slowly. Stir briskly until smooth.

Cook on low heat until thick. Remove from heat and blend in cream and baking powder.

Turn into a 2 quart greased casserole. Bake uncovered for one hour or until golden.

BEVERAGES Cherry Yogurt Smoothies A Apples ~N~ Wine B & B 1 cup cranberry juice 1 cup cherry yogurt ½ cup cherry pie filling

Page 5 1 medium ripe banana cut into chunks 1 - 1½ cups of ice cubes Combine all ingredients in a blender and process until smooth. Pour into chilled glasses and serve.

El Mejor Margaritas Shelley McEwen 2 - 2½ ounces Tequila 1 ounce Cointreau or Triple Sec 2 tablespoons frozen Limeade concentrate 1 cup of fresh Peaches (or frozen) 8 - 10 ice cubes Place all ingredients in blender for about 10 seconds, pour into glasses and enjoy. Other fruit suggestions that are very good are mango, blueberry and strawberry.

COOKIES, DESSERTS Granola Bars Judy Tolhurst Base: Pour 1/3 cup melted butter or margarine over 2½ cups oats. Mix well. Add ½ cup brown sugar, ¼ cup corn syrup, ½ tsp salt and 1 ½ tsp vanilla. Mix together well

and press into 9 x 13 pan. Bake at 350 F for 15 minutes.

Topping: Beat 2 eggs and 1 cup brown sugar.

Stir in 2 tbsp flour, 1 tsp baking powder, ½ tsp salt and ½ cup each of your choice of fruits, nuts, chocolate chips etc. Spread topping over base and bake for 25 minutes.

Christmas Trees Della Brown 1½ cups butter 2 cups icing sugar 3 tbsp milk 3 cups medium coconut ½ tsp vanilla or mint flavouring Green food colouring 4 - 1-oz. squares white baking chocolate, cut up Melt butter in large saucepan. Remove from heat. Stir in icing sugar and milk. Mix in coconut and vanilla. Add enough food colouring to tint a pretty green. Shape into small balls about 1 inch in diameter.

Squeeze top to form an upside down cone shape. Put on tray in refrigerator overnight, uncovered, to dry. Melt chocolate in saucepan on lowest heat, stirring often. Dip tops of trees in white chocolate to look like snow. Makes 30 ‘trees’.

BARON OF BEEF EVERY FRIDAY - 5 PM TO 7 PM $ 7 PER PERSON Includes Bun, Au Jus, Mashed Potatoes, Gravy, Vegetables & Caesar Salad

Children are welcome to our dinner

14205 Rosedale Ave. • 250-494-9781

Page 6

Summerland's 2012 Community Cookbook

Banana Split Delight Judy Tolhurst First layer: 2 cups graham wafer crumbs 4 tbsp melted butter or margarine Mix and pat into 9 x 13 pan.

Second layer: 2 eggs 2 cups icing sugar ¼ cup butter or margarine Beat on high for 10 minutes. Pour over crumbs.

Third layer: Slice 5 or 6 bananas lengthwise and place on 2nd layer.

Fourth layer: Drain 20 oz can crushed pineapple and spread over bananas.

Fifth layer: Cover with whipped cream or cool whip topping. Sprinkle with chopped nuts. Chill at least 4 hours.

Bread Pudding with Apples, Cranberries and Cinnamon Meggie Bambey 300 g Zopf, cut into cubes 3 apples, cut into small slices 35 g dried cranberries (or dried cherries) ½ l milk 150 g brown sugar

40 g butter 3 large eggs 1 tsp vanilla ½ tsp almond flavouring 2½ tsps cinnamon 20 g butter (for the baking dish) Preheat oven to 180 C (350 F); melt 20 g butter in baking dish. Mix pieces of Zopf, apples and cranberries in a large bowl.

Slowly warm up milk with butter and sugar in a saucepan (clotting!). Beat eggs with vanilla and almond flavour; slowly add warm milk and cinnamon. Pour everything over the ingredients in the other bowl, mix and pour mixture into baking dish. Bake for 50 to 60 minutes until golden brown. Serve warm with icing sugar, vanilla ice cream, whipped cream or your favourite jam, if desired.

H-O-H Cake (Have On Hand Cake) Barbara Howarth 1 cup soft margarine or butter 1 cup white sugar 1 cup lightly packed brown sugar 3 eggs 3 cups light seedless raisins ½ cup sherry or fruit juice ½ cup milk 1 tsp vanilla flavouring

1 tsp almond flavouring ½ cup fine coconut 1 cup mixed glace fruit ½ cup red glace cherries (whole) 2 rings green pineapple (cut in chunks) 1 cup citron peel (slivered fine) 2 tsp baking powder ½ tsp salt 3 cups all-purpose flour (sifted) Heat raisins in sherry and let soak overnight, tossing occasionally. They will absorb all the liquid. Soak the coconut in the milk overnight. In the morning, mix all the fruit in a bowl and toss with 1 cup of the measured flour. Cream the margarine and sugars. Add the eggs one at a time, beating well after each. Resift the remaining flour with the baking powder and salt. Add alternately to the creamed mixture with the milk-soaked coconut. Add flavorings. This makes a large oblong cake 12 x 7 x 3 inches or it can be baked in the largest Christmas cake tin.

Line tin with 3 thicknesses of brown paper or ungreased foil. Bake in a preheated 275 F oven. The oblong cake bakes exactly 3 hours but the square one takes a little longer to bake as the distance from sides to center is greater. Test for doneness. This cake can be cut the next day but it is a good keeper too.

Quest Society for Hearing Enhancement South Okanagan Similkameen Brain Injury Society #2 - 996 Main Street, Penticton, B.C. V2A 5E4 Tel: (250) 490-0613 t Fax: (250) 490-3912 E-mail: info@sosbis.com t Website: www.sosbis.com

Had a Stroke?

Need Support?

Contact Us! We help with: support recreation outings

education socialization encouragement

A non-profit women’s service society for all ages, occupations and nationalities.

Quest’s Mandate • Improve the lives of the deaf, hard of hearing and speech impaired • Aid in the reduction of hearing loss in youth • Assist women and children in need

JOIN NOW! There is nothing that keen Summerland women can’t do when they are brought together in the name of community service.

For more information, contact: Fran Thornton 250-494-9428 http:questsociety.shawwebspace.ca Email: QuestSociety@shaw.ca

Summerland's 2012 Community Cookbook

Page 7

Where the Locals Shop!

Nester’s Market Staff would like to thank their loyal customers

(250) 494-8338

www.nestersmarket.com

13604 Victoria Road In the Sungate Plaza nesters@nestersmarket.com

Page 8

Summerland's 2012 Community Cookbook

Peanut Blossoms Nikki Blair ½ cup hard margarine or but- 2 additions, mixing well after ter, softened each addition until no dry flour ½ cup brown sugar, packed remains. ½ cup granulated sugar Roll into 1 inch balls. Roll ½ cup smooth peanut butter each ball in granulated sugar.

1 large egg Arrange about 2 inches 2 tbsp milk apart on an ungreased cookie 1 tsp vanilla sheet.

1¾ cups all purpose flour Bake in 375 F oven for 1 tsp baking soda about 10 minutes until golden. ½ tsp salt approx 54 milk chocolate kissRemove from oven and es immediately place a chocolate Cream margarine and sug- kiss on top of each cookie. ars in large bowl.

Press down until cookie Add peanut butter. Beat cracks around edge. until well combined.

Let stand on cookie sheet Add egg, milk and vanilla. for five minutes before removBeat until smooth. ing to wire racks to cool.

Combine flour, baking soda Nikki Blair is a member and salt in a small bowl. Add of the Summerland Asset to peanut butter mixture in Development Initiative.

Tiny Tim Cookies

Texas Brownies

Margaret Stevenson ( Makes about 4 dozen) ½ cup butter 1 cup brown sugar ½ tsp cinnamon 1 tsp cloves 1/8 tsp nutmeg 1 tsp salt 2 eggs 1 cup sifted all-purpose flour ¼ tsp soda ¼ cup cream (sweet or sour) 1 cup currants, rinsed and drained 1 cup seedless raisins, rinsed and drained 1 cup mixed candied fruit, peeled cherries, etc.

1 cup chopped nuts Cream butter and sugar with spices.

Add unbeaten eggs. Beat until well blended.

Add flour sifted with soda then cream. Add currants, raisins, candied fruit and nuts. Mix together. Drop by spoonfuls onto greased baking sheet allowing room for spreading. Bake in moderate oven at 350 F about 12 minutes. Test for doneness. Remove to wire rack and immediately brush with glaze.

Glaze: 1½ cups sifted icing sugar 1 tbsp soft butter ½ tsp vanilla 1/8 tsp salt 2½ tbsp hot milk Mix ingredients in bowl and beat until creamy.

Daisy Houndle 2 cups flour 2 scant cups sugar ½ cup butter or margarine ½ cup shortening 1 cup strong coffee ¼ cup unsweetened cocoa ½ cup buttermilk 2 eggs 1 tsp baking soda ½ tsp salt 1 tsp vanilla Frosting: ½ cup butter or margarine 2 tbsp cocoa ¼ cup milk 3 ½ cup icing sugar 1 tsp vanilla In a large bowl, combine flour and sugar.

Combine butter, shortening, coffee and cocoa in heavy saucepan. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into well greased 17 x 11 inch jelly roll pan. Bake at 400 for 15 to 20 minutes. Make sure pan is level in the oven or cake will come out thin at one end and thick at the other.

Frosting: Combine the butter, cocoa & milk in saucepan. Heat to boiling, stirring. Mix in the icing sugar and vanilla until smooth.

Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into bars. These cut and come out of the pan beautifully.

Pecan Squares Edna Barisoff

Crust 1 cup cold butter 6 tbsp brown sugar 3 cups flour 1 egg 1 tsp lemon juice 3 cups whole pecans

Filling 1 cup butter 2/3 cup honey 1 cup brown sugar 4 tbsp whipping cream Mix butter, sugar, flour, egg and lemon juice in a food processor or heavy duty mixer. Mix until mixture just begins to hold together. Press into a 9 by 13 inch pan and bake at 350 for about 15 minutes or until golden brown. Arrange whole pecans on top of prepared crust.

To prepare the filling, melt together the butter, honey and sugar in a saucepan. Allow to boil for five to seven minutes, stirring constantly. Do not take your eyes off it because you do not want it to burn.

Remove from heat and add the cream.

Drizzle the filling over the pecans until completely covered. Return to the oven and bake for 20 minutes. When cool, cut into squares.

Summerland's 2012 Community Cookbook

Page 9

Recipe contest winner Cheese-Stuffed Meat Loaf Karen Barg

1 ½ lbs ground beef 1 jar (26-28 ounces) pasta sauce 1 large egg, slightly beaten ¼ cup dry breadcrumbs 2 cups shredded mozza cheese 1 tablespoon chopped fresh parsley Preheat oven to 350.

Combine ground beef, 1/3cup pasta sauce, egg and bread crumbs. Season with salt and pepper. In 13 X 9 baking or roasting pan, shape

Sicilian Meat Roll Judy Anderson 2 eggs foil, pat meat mixture into ½ cup tomato juice 12-in. x 10-in. rectangle. ¾ teaspoon dried oregano Place the ham and shred2 garlic cloves, minced ded cheese on the loaf to ¼ teaspoon salt within ½ in. of edges. Roll up, ¼ teaspoon pepper jelly-roll style, beginning with 2 pounds ground beef the short end and peeling foil ¾ cup soft bread crumbs away while rolling. Place on a 2 tablespoons minced fresh greased baking pan with seam parsley side down; seal ends.

8 thin slices fully cooked ham Bake uncovered, at 350 F 1½ cups (6 ounces) shredded for 1 hour and 10 minutes. Top mozzarella cheese 3 thin slices mozzarella cheese with sliced cheese, bake 5 minIn a large bowl, combine utes longer or until cheese is eggs, tomato juice, oregano, melted. Yields: 8 servings Judy Anderson is the garlic, salt and pepper. Add beef, bread crumbs and parsley; mix president of the Quest Society for Hearing Enhancewell.

On a piece of heavy duty ment.

into 12 X 8 rectangle.

Sprinkle 1½ cups cheese and parsley down centre leaving ¾ inch border. Roll, starting at long end, jellyroll style. Press ends together to seal. Bake uncovered 45 min. Pour remaining sauce over meat loaf and sprinkle with remaining ½ cup cheese.

Bake an additional 15 minutes or until sauce is heated through and cheese is melted.

Let stand 5 min before serving. (Makes 6 servings)

Spring Rhubarb Pie Kay Norris Roll out pastry for a pie shell and flute edges. Cut rhubarb pieces to cover bottom 2 inches deep Custard: 2 beaten eggs ½ cup canned milk 1 cup white sugar 1 tbsp flour ½ tsp vanilla sprinkle with cinnamon Bake at 400 for 10 minutes, then 350 until a knife comes out clean when tested.

Microwave Tim Tam Cake Chelsea and Alyssa Robinson 1 packet chocolate cake mix 1 packet instant chocolate pudding mix 1/3 cup oil 2 eggs 1 cup 7Up or ginger ale or sprite

1 packet Tim Tams (we like the dark chocolate) Place all ingredients except Tim Tams into a bowl and mix until well combined.

Pour mixture into microwave safe dish.

Cut Tim Tams into 3 pieces, place them into the mixture until submerged.

Cook (uncovered) for 8 minutes on 800W. (Cooking time varies depending on microwave wattage) Stand for 5 mins then turn out onto a plate.

When cool, sift icing sugar over the top or melted chocolate and serve with whip cream or ice cream.

Jell-O Strawberry Pie Burga Black Crust: 1 ¼ cup graham wafer crumbs ¼ cup melted butter or Becel margarine

Pie: 2/3 cup boiling water 1 pkg. strawberry jello Ice cubes ½ cup cold water 1 ½ cup Cool Whip 3 cups strawberries Mix graham wafers and butter, press into pie plate Add boiling water to jello, add enough ice to the ½ cup cold water to make 1 cup, add to jello, stir until slightly thickened.

Remove ice and add Cool Whip.

Add 2 cups of sliced berries to jello.

Refrigerate for 20 to 30 minutes and then add to crust.

Refrigerate for 6 hours. Top with remaining berries.

I use sugar-free jello and light Cool Whip – regular is fine too. I am sure raspberries would be good too.