December 06, 2012

DECEMBER 2012

HRISTMAS

ECIPE GUIDE A SPECIAL SUPPLEMENT FROM

Holiday Recipes the Whole Family Will Love

Family Traditions over the Holidays A Season for

Baking

Happy Holidays

SERVICE & SALES

Christmas Recipes Thursday,December 6, 2012

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Starts December 1 ! st

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Tel: 693-2227 Genelle 1-877-693-2227 Located Halfway Between Trail & Castlegar Monday to Saturday 9:30 am to 5:30 pm Sunday 11:00 am to 4:00 pm

Nancy LeRose

Christmas Recipes Thursday,December 6, 2012

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Your West Kootenay Toyota Dealer Since 1969

“With warm wishes and gratitude this holiday season!”

DL6970

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CommitteD to the Community for 42 years

T

asty reats

MANDELHOERNCHEN

www.neLsontoyota.Com 2324 ymir roaD, neLson BC

This is a traditional German shortbread recipe that my mother brought back with her from her tiny little hometown of Huenfeld Germany in 1953. It was passed down to her from her grandmother, and It was and still is a favourite amongst family and friends. I continue to bake these delectable treats every year and hope to pass the tradition down to my own grandchildren, and their children and so on.

Bernadette Fuhrmann

1 1 2 2 1

1. Cream butter. Add the sugar, and continue to beat.

2. Add ground almonds and continue beating.

3. Add the flour and mix until it is blended well enough to begin kneading.

4. Turn the dough out onto floured board and continue to knead. Form into a ball and chill for 1 hour.

5. Shape chilled dough into ropes ¾ inch thick. Cut ropes into 2 inch long pieces.

6. Curve each cut piece into a crescent shape, smoothing the cut ends. Tip: Gently curve around your finger to form a crescent. Or form on a greased cookie sheet.

7. Bake at 350°F for about 10-15 minutes. Cool on wire rack.

8. Dip each cookie in the berry sugar until well coated on both sides. And Enjoy!

lb. butter (2 cups) cup sugar cups finely ground almonds cups flour cup of berry sugar

Happy Holidays Merry Christmas &

Happy New Year And Thank You For Shopping With Us.

CLARA’S APRICOT BARS

This recipe was given to me over 50 years ago. My dear Mother-in-Law, no longer with us, made this with me each Christmas and it has stayed in the family ever since. Through all sorts of dietary fads, low fat, gluten free and the like, it still remains a favourite. So in memory of our dear Clara, here is the recipe that is an all time favourite in our circle of friends and family. It might look a bit fussy, but really, it takes no time and you can do the apricots ahead of time. This freezes well and I have mailed it all over the world at Christmas time, packed and wrapped well in a tin.

Janice Pawlik 1) 2/3 cup dried apricots - well packed 1 1/2 cup water

Bring to a boil and simmer 10 minutes, drain and let cool.

- chop finely and set aside (or snip with kitchen shears)

2) 1/2 cup butter 1/4 cup white sugar 1 cup all purpose white flour

Combine the above with a mixer or fork and press into a greased 8 inch pan.

Pack down but do not over work it!

Bake 25 minutes at 350 degrees until gold brown.

Remove to cool and set aside.

3) Beat together: 1 cup brown sugar 1/2 cup sifted white flour 2 eggs 1/2 tsp Baking Powder 1/4 tsp Salt 1/2 cup chopped walnuts

Stir into the above mixture the chopped apricots.

Pour over the cooled baked crust base.

Bake 30 minutes at 350 degrees until the top is firm to the touch.

When cool, dust lightly with icing sugar and cut into squares. Enjoy!

Optional *I use organic ingredients for most of the above and unbleached white flour.

Think LocaL FirsT Live. Shop. pLay

NELSON & DISTRICT CHAMBER OF COMMERCE

Z4

change frequently, and past performance may not be repeated.

Peggy A DeVries, CFP !"##$%&%'"()*"+ Finacial Advisor !"#$#%"$&'()*"+,512 Nelson Ave. .

Nelson, BC V1L 2N3 /01'23&+,#'(*3.

250-352-2254 23&+,#4'56'708''129

Christmas Recipes Thursday,December 6, 2012

www.edwardjones.com

“Happy Holidays”

Member – Canadian Investor Protec

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T

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LEMON MOUSSE Tina Bryan

1 1/2 tsp. unflavoured gelatin (1/2 pkg.)

1/2 c. lemon juice 3 eggs separated 2/3 cup sugar

RASPBERRY SAUCE 1-15 oz. pkg. frozen raspberries with juice juice of 1/2 lemon 1/2 cup sugar 1/2 tsp cornstarch 1/4 cup framboise or kirsch

grated peel of one lemon pinch of salt 1 cup whip cream

Dissolve gelatin in lemon juice in top of double boiler set over simmering water. Beat egg yolks with 1/3 cup of the sugar until mixture is lemon coloured. Fold lemon gelatin mixture & peel into beaten yolks. Gradually adding remaining 1/3 cup sugar, beat egg whites with pinch of salt until form stiff peaks. Blend large spoonful of beaten whites in lemon-yolk mixture, Whip cream & fold remaining whites & cream into lemon mixture. Dish into individual serving dishes or one bowl, cover & freeze 2 - 3 hours.

Raspberry Sauce: combine thawed raspberries & juice with lemon juice in blender & puree. (the recipe says to strain to remove seeds but I never do - I love raspberry seeds). Pour raspberry puree into saucepan & add sugar. Bring to a boil over medium heat, simmer for 15 minutes, dissolve cornstarch in liqueur & stir into raspberry sauce. Cool & serve with mousse

DARK FRUIT CAKE 3 lb raisins, scald and drain well

1 lemon, grated rind ½ cup candied ginger, chopped ¼ lb each dried papaya and pineapple 1 cup butter

½ cup molasses or strong coffee ½ lemon, juiced 2¾ cup whole wheat pastry flour 1 tsp baking soda

1 lb dates, cut small ½ lb blanched almonds, chopped ½ lb dried apricots, scald and chopped well 1 orange, grated rind

½ cup honey 2 tsp vanilla 2 tsp almond extract 6 eggs, beaten until thick

1 tsp each mace, cinnamon, nutmeg, allspice ½ tsp ginger, salt ¼ tsp cloves

Co-Op member Sue Schultz

Prepare cake pans using 4 layers of brown paper as lining. Leave paper 1” higher than tins and grease paper next to cake. Mix fruits and nuts.

Optional - soak overnight in 1 cup dry sherry.

thoroughly. Pour the cream batter into the fruit and mix well.

Fill the pans ¾ full, having the batter higher at sides than centre. Cover cakes with one layer of greased brown paper.

Cream together butter and honey until very smooth. Beat in eggs, extracts, coffee or molasses and lemon juice. Blend well.

Bake at 275º oven with a tin of hot water on the bottom shelf.

• Large cake 3½ - 4 hours • Medium cake 2¾ - 3 hours • Small cake 2 hours

Sift together the dry ingredients. Beat 1½ cups into the honey/butter mixture. Sprinkle the remaining 1½ cup over the fruit mixture and mix

MOOSE MARBLES Kootenay Co-op Kitchen

Cool in tins. Wrap in cheesecloth soaked in brandy.

•1/2 cup almonds, soaked overnight •1/2 cup dates, soaked overnight •1/2 cup walnuts

•1/4 cup tahini or almond butter •2 tbsp dutch cocoa or carob powder (optional) •Shredded coconut for rolling

Directions: Place all ingredients in food processor and mix until “dough’ forms into a ball. Form into bite size balls and roll in cocoa or unsweetened shredded coconut.

Additional Comments: You can vary the nuts and seeds. You can also roll this “dough” to 1/8” thin rectangle and dehydrate (a low oven works well.)

By utilizing a collaborative team approach and our unique expertise, we specialize in tax minimization strategies, investment solutions and financial & estate planning for retirees, seniors and their families.

Holiday Greetings

By utilizing a collaborative team Collin Ludwar B.Comm CFP

Tim Affolter Debbie Pereversoff approach and our unique expertise, CFP CLU ChFC CFP CPCA

we specialize in tax minimization

strategies, investment solutions The Affolter Financial Group Inc. By utilizing a collaborative team Assante Financial Managementand Ltd. financial & estate planning for

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Collin Ludwar B.Comm CFP

Debbie Pereversoff CFP CPCA

The Affolter Financial Group Inc. Assante Financial Management Ltd. Tim Affolter

1127 4th Street, Castlegar, BC V1N 2A8

Tim Affolter CFP CLU ChFC

Christmas Recipes Thursday,December 6, 2012

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Kootenay Co-op Kitchen 3 tbsp margarine or butter, melted 3 tbsp honey 4 cups raw shelled peanuts 1 tsp cinnamon 1/2 tsp nutmeg

rganic ocolates O y t i l Ch Qua s, Nuts & our s for Y ruit b r F e ie d lk H Dr nd Bu a

Combine everything except the peanuts; mix well. Add peanuts, toss to coat. Spread on a 10x15 inch cookie sheet. Bake at 350°F, 10 - 20 minutes - depending on size of peanuts - or until peanuts are toasted, stirring every five minutes. Remove from pan, spread in a single layer on wax paper and allow to cool completely. Store in an airtight container.

Almonds would work equally well in this recipe.

ets! k s a B Gift

Supplying organic ingredients for your Holiday Treats!

Have a Happy Healthy Christmas & May the New Year Shine Brightly For ALL!

SUNSHINE SNACK BAR

NEW WEST TRADING Co.

Myriam Zbinden-Laplante Kootenay Co-op’s Budget Gourmet 2 cups shredded carrot ¼ cup dried apricots ¼ cup golden raisins 2 cups quick cooking oats ½ cup chopped walnuts ½ tsp cinnamon 1 ½ cup apple juice

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Hours: Mon. 11-3 • Tues. - Sat. 9:30-5:30 OPEN Dec.24th 9:30-2:00 • Closed Dec.25-26

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Preheat oven to 350F. Combine first six ingredients in a bowl.

Add apple juice and stir well. Press ingredients into an oiled 9x11 glass baking-dish. Bake for approximately 40 minutes or until golden brown. Cool completely before slicing. Store in an airtight container.

All the best this holiday season from

Now 2 locations to serve you better 1146 Cedar Avenue, Trail, British Columbia V1R 4B7 Tel: (250) 368-6886 Fax: (250) 368-6895 101-1444 Columbia Avenue, Castlegar, BC V1N 3K3 Tel: (250) 365-1124 Fax: (250) 631-6714 kplaa@shaw.ca www.kathleenplaa.com suebell@kootenaynotaries.com www.kootenaynotaries.com

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Season’s Greetings From All of Us At

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Last Will And Testament Representation Agreements Advance Directives Power Of Attorney Estate Planning

Christmas Recipes Thursday,December 6, 2012

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asty reats

Happy Birthday food for Jesus on December 25th was a natural tradition for our 5 children each year. Their own choice of food and cake was a available for their own birthday, why not for Jesus? He would like tomato soup, grilled cheese sandwiches and lot of angel food cake with whipped cream and strawberries! And so with candles on the cake, the 25th of December we would sing “Happy Birthday to Jesus! Happy Birthday to you!”

OREO COOKIES cn’s Favorite Lenora Siemens

Living 1000 miles away from immediate family made it difficult to celebrate the season with them. So the 24th dinner was reserved for those without immediate family--like ours. Having Egnat, a lonely 85 year old retired construction worker for games (building Jenga was his favorite), dinner and a present wrapped by the kids, or Evelyn, our best single neighbour who loved game boards and chocolate as much as we did, allowed us all to give and receive joy--the real reason of the season.

2 pkg’s Choc Cake mixes 4 eggs 2/3 cup oil

Set oven 350F. Mix ingredients together.

Still tradition? Yes--the grandchildren know that Christmas brings angel food cake for Jesus birthday!

With hands, shape dough into small And, if the like, I’ll make a grilled cheese sandwich too! balls (small tsp) and bake until nice and round and dough is barely firm - this dough burns easily. Take out of oven and slap cookie sheet on counter to flatten cookies. Remove from pan and cool. Ice together with the following icing making a sandwich - 1/2 cup cream cheese, 1/8 cup of butter, 2 cups of icing sugar and 1 tsp vanilla. These cookies soften with a few days. Make about 48 double cookies.

ANGEL SWEETS

1 cup semisweet chocolate chips 2 T. butter or margarine

ct’s Favorite Lenora Siemens

1 egg 1 cup icing sugar 1 cup chopped walnuts

2 cups miniature marshmallows 1/2 cup flaked coconut

Melt chocolate and butter over low heat. Remove from heat, blend in egg. Stir in sugar, nuts and marshmallows, blending well. Shape into 1-inch balls, roll in coconut. Chill.

Makes about 48.

PEPPERNUTS

1 cup sugar 2 cups syrup 1 cup lard

kj’s Favorite Lenora Siemens

1/2 cup cold water 7 1/2 - 8 cups flour 3 tsp, baking powder

1/2 tsp. each cloves, ginger, cinnamon, nutmeg and pepper

Make a firm dough. With approximately 1/4 cup of dough, roll a long snake-like rope of 1/2 inch. Cut into 1/2” size pieces and place on cookie sheet. Bake at 350F. Remove from oven when lightly brown got softer cookies, or longer if you like harder peppernuts! A large recipe - enough to share with neighbors.

MATRIMONIAL CAKE jis’s Favorite Lenora Siemens

2 cups brown sugar 1 1/2 cups butter

3 cups rolled oats 2 tsp, soda

2 1/2 cup flour

1/2 tsp salt

DATE FILLING: 1 1/2 lbs dates, chopped

1 1/2 cups boiling water 1/2 cup sugar

Makes a thick 9 x 13 pan cake. Bake 350 F. for 20 - 25 minutes.

Date Filling: Boil together until thick.

Grease and flour 9x13 inch pan. Mix together dry ingredients. Take 1/2 of the crumbs and press smoothly into pan. Spread date mixture evenly, and then the remaining dry ingredients. Pat down well and bake until light.

RepaiR, Repaint, Refinish, Rejoice!

With joy in our hearts, we thank you for your generous support this year.

Color Your World

410 Stanley Street • 250-352-9411

Happy Holidays from Rocky, Michelle & Mona

Christmas Recipes Thursday,December 6, 2012

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Financial Planning Teamwork

Our best wishes this holiday season!

PEANUT BUTTER/MARSHMALLOW SQUARES kp’s Favorite Lenora Siemens 3 cups butterscotch chips 3/4 cup peanut butter 1/2 cup margarine or butter 4 cups mini marshmallows

Melt first 3 ingredients together - not too hot. Stir in the marshmallows they should not melt. Spread in 8 inch buttered square pan, cool and cut into squares. Super easy!

Bruce Morrison B.Comm. CFP, , R.F.P, CLU, CHS

Executive Financial Consultant Claire Hallam B.A, CFP Sarah Dobell B.A

CHOCOLATE CHIP COOKIE SQUARE IN A COOKIE SHEET kd’s Favorite Lenora Siemens

www.brucemorrison.ca 250.352.7777 Proud supporter of the Osprey Community Foundation Investors Group Financial Services Inc. TM Trademark owned by Investors Group Inc. & licensed to its affiliated corporation

Mix liquids in a small bowl adding dry ingredients and choc chips last. The dough will be thick - spread to edge of cookie sheet with spreader.

Spread dough on 11x15 inch greased cookie sheet and Bake at 300 F for 15-20 minutes Do not over bake - keep the baked dough light gold in colour. Cool on cookie rack and cut into squares. So easy!

2 eggs (beat) 1 1/2 cups brown sugar 1 tsp. vanilla 2/3 cup oil 1 1/2 cups flour 1 1/2 tsp. baking powder 3/4 tsp. salt 1 cup choc. chips

Deck the Halls

With Great Design

Shop Stylish Selections for Holiday Giving & Decorating Noritake China • Clocks • Tablecloths • Wall Plaques • Italchef Bakeware • Christmas Mugs, Candy Dishes and Trays

The Gift Shop 945 Spokane Street, Trail 250-364-2445

Have a Joyous Holiday Season From The Staff at Buy-Low Foods Your

Open 7 days a week

• Organic Foods • Gluten Free Foods Hometown Store for... • Fresh Bulk Food • Meat Cut Fresh Daily • In-Store Bakery Proud to • In-Store Deli Support Local • 250-442-5560 • Boundary Mall Grand Forks, BC Producers

Christmas Recipes Thursday,December 6, 2012

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Season Greatings 635

T

COLUMBIA AVENUE

CASTLEGAR

asty reats SHORTBREAD submitted 1lb butter 1 cup fine (berry) sugar 4 cups all purpose flour

Kneed sugar into the butter until smooth, then work in flour 1 cup at a time until dough appears pliable – about 20 minutes of kneading time. Chill slightly. Roll out dough to fit large 11 x 13 cookie sheet. Level in pan. Prick all over surface with tines of fork.

Chill 10 minutes. Bake in preheated oven of 275 – 300 F for approximately 45 minutes until edges just start to turn light brown.

Cool 10 minutes. Cut into small squares or fingers. Store in layers of wax paper in a tin, in a cool place. Improves with age.

This recipe for Czech Christmas bread or vanocka (vah-NAWTCH-kah) is similar to houska, chalka, challahand other Eastern European egg twist breads. Traditionally, this loaf is made of three braids of decreasing size placed one on top of the other, but a simple three-strand braid will work just fine.

Some variations of vanocka call for dried apricots and raisins to be soaked overnight in brandy or rum, and additions of citron and anise seed. The vanocka dough is the same one used for Easter -- bochanek velikonocni -- just round with a cross cut into it.

TRADITIONAL CZECH CHRISTMAS BREAD submitted 1 cup scalded milk 1/2 cup (1 stick) butter 1 cup sugar (or less, to taste) 1/2 teaspoon salt 2 packages active dry yeast

Makes 1 large Czech Christmas Bread - Vanocka Prep Time: 1 hour • Cook Time: 1 hour • Total Time: 2 hours

1/4 cup warm water 2 large room-temperature eggs, beaten 5 1/2 cups all-purpose flour 1/2 cup golden or dark raisins 1/2 cup blanched sliced almonds

1/3 cup chopped citron TOPPING: 1 large room-temperature egg, beaten 2 tablespoons blanched sliced almonds Confectioners’ sugar (optional)

Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.

Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and 2 eggs and combine.

Add 3 cups flour and beat with the paddle until smooth. Add the raisins, almonds, citron, and remaining flour and mix, 3 to 5 minutes until smooth. Dough will be sticky.

Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. See this Quick Tip for faster rising.

Punch down dough and turn out onto lightly floured board. Divide dough into 3 large pieces and 5 smaller ones. Roll each piece into a rope, about 14 inches long. On a parchment-lined baking sheet, braid the 3 larger pieces loosely and pinch ends together.

Braid 3 of the smaller rolls, pinch ends together, and place on top of large braid. Twist the last 2 rolls together and place on top of second braid, tucking ends under large braid. Cover with a cloth or greased plastic wrap and let rise 1 to 1 1/2 hours in a warm place.

Heat oven to 400 degrees. Brush vanocka with 1 beaten egg and sprinkle with 2 tablespoons almonds. Bake 15 minutes, reduce heat to 375 degrees and bake 30-45 minutes or until instant-read temperature registers 190 degrees. Let cool completely before slicing. Dust with confectioners’ sugar before cutting, if desired.

Sea son Greetings

365-7813 or visit us at 1128 3rd St. Castlegar

Christmas Recipes Thursday,December 6, 2012

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Many thanks to all of you this holiday season.

It’s been a privilege to serve you.

(250) 352-7202 (888) 547-9331 nelsonfordsales.com

BUTTER TARTS submitted 1/3 cup butter 1 cup brown sugar 2 Tablespoons milk or cream

½ cup raisins 1 egg beaten 1 tsp vanilla Tart shells

Mix all together. Fill shells only half full. Bake at 450 degrees for 8 minutes. Reduce to 350 and bake until pastry is delicately browned

Some Christmas Eves ago (2005) my little granddaughter whispered in my ear “Baba let’s bake a cake and sing ‘Happy Birthday, Dear Jesus’”. Well, I thought this was a very precious idea especially coming from a five year old; and, so I decided to make this a Family Tradition.

We were very grateful for all the Blessings bestowed on our family.

So everyone came for luncheon. We gathered around the table, said prayers, enjoyed borscht, bread and cheese, sang ‘Happy Birthday, Dear Jesus’ and enjoyed ‘King of Kings Cake’.

This recipe had to be quick and easy. It is revamped (healthier version) and renamed to suit the occasion.

We can make this Holiday Season easier for you!

THE KING OF KINGS CAKE (Queen Elizabeth Cake) Varabioff 1. Heat l cup dates (cut up) 1 cup boiling water 1 T. lemon juice

Add 1 t. soda and let cool 2. Cream 1/2 cup brown sugar 1/2 cup butter 1 egg 1 t. vanilla 3. Sift 1 1/2 cups wholewheat flour 1/4 t. salt 1 t. baking powder

Mix 3, 2, and 1. Bake in l3 x 9 greased pan 25 min. at 350 deg. Let cool.

fts i G l u f Joy and e Ideas v Festi

For Everyone

4. Combine 1/4 cup melted butter 1/2 cup brown sugar 3 T. cream (or buttermilk) 1/2 cup chopped walnuts 1/2 cup shredded cocoanut 1/2 cup sunflower seeds Spread evenly over cake. Broil until frosting becomes bubbly (3 to 4 mins.)

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Christmas Recipes Thursday,December 6, 2012

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Hap py Hol iday s from the Your community owned natural foods store. Open 7 days a week.

295 Baker Street ph: 250 354 4077 www.kootenay.coop

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Make It

Sparkle This

Christmas • Gold & silver jewellery • Bead bracelets • Wallets • Jewellery boxes • Baby jewellery • Engagement, wedding, anniversary rings • Watches by Bulova, Seiko, Pulsar, Citizen • Clocks • Pen Sets • Swarovski Crystal and much, much more

T

asty reats Every Christmas morning, Papa (Jack Lascelles) would play a 78 Christmas record on a gramophone; one of a few that Singer Sewing Machines had made. He had an electrical shop in Aberfeldy where he sold the gramophones and had brought one home. His children had to wait every Christmas morning, in bed, until they heard the Gramophone playing; and only then could they run into the living room and open their Christmas presents. And then, when his grandchildren were born the tradition continued for the second generation. In 1980 the Gramophone was shipped to Canada, to me, his granddaughter, and I have continued this tradition every year with loving memories of my grandparents Jack and Edith Lascelles, and until this day for my own children; the third generation.

Bonnie Lee Peterson

MURRAY TERRACE SHORT BREAD Skye Peterson Thoroughly blend butter and sugar. Knead in the flour. Do not overwork. Press into 2 round Cakes ¾” thick. If you have wooden molds, using rice flour, dust molds lightly. Press Dough into mold, turn mold over and strike sharply against baking sheet. Prick shortbread with fork. Bake in a moderate oven for 25 to 30 minutes, until lightly golden. Sprinkle with additional Berry Sugar to garnish. An old Scottish superstition was that Shortbread should be broken, not cut. If you wish to divide into sections mark shortbread lightly immediately after baking.

8oz Plain Flour 8oz Butter 4oz Rice Flour 4oz Berry Sugar

Sunday 11-4 • Fridays open until 8pm Late night shopping until 8pm starts December 17

1355 Cedar Avenue

Trail 368-9533

Happy Holidays from the Board and Staff at gallery 2 GUESS THE Come See the Gift Shop ay D S g a n i le x o B SYMBOL

and you could WIN!

Symbol located atop front gallery 2 sign facing Central Ave. Call 250-442-2211 for details to enter

Sale

Buy 2 Christmas ornaments ff o at regular price up to 50% 6 2 r e b m Dece Get the 3rd one FREE at 11am

524 524 Central Central Ave. Ave.

Non-consigned items only

Special Eve nts items & de corations December 26

Grand Grand Forks, Forks,BC BC

Conceptual Christmas Trees on display at gallery 2

Christmas Recipes Thursday,December 6, 2012

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It’s Beginning To Look A Lot Like Christmas, Everywhere You Go! Stop into Overwaitea for everything you need to make your Christmas Complete.

250-442-2778

Open 7 days a week 8 am - 8 pm 441 Central Ave, Grand Forks, BC

M

Pharmacy Open 8 am - 7 pm Mon -Fri. 9 am - 5 pm Sat & Sun.

arvelous uffins

CHRISTMAS MORNING MUFFINS Kootenay Co-op 2 cups whole wheat flour 2 tsp baking powder 1 egg, beaten

1/4 cup oil or melted butter 1/4 cup honey

1 cup milk 1 cup vegetarian mincemeat

Combine dry ingredients. In a separate bowl combine wet ingredients including mincemeat and beaten egg. Fold wet and dry ingredients together with as few strokes as possible to mix. Spoon into greased muffin tins. Bake at 400F for about 15 minutes. And Merry Christmas!

APPLE & FLAX MUFFINS Kootenay Co-op Myriam Zbinden-Laplante ¾ cup almonds, ground (or almond meal) ½ cup flaxseeds, ground (or flax meal) 2 tsp baking powder 3 tsp cinnamon 1 tsp nutmeg ¼ tsp clove powder

½ tsp salt ¾ cup brown sugar 4 eggs, beaten ¼ cup coconut oil ½ cup almond or coconut milk 1 Tbsp vanilla extract

1 apple, grated or finely chopped ½ cup pecans

Preheat oven to 350F and grease the muffin tin (recipe makes 12).

Mix all of the dry ingredients together in a bowl. Add the wet ingredients to the beaten eggs and mix well. Combine the wet ingredients with the dry and stir.

Let batter rest for 10 minutes. Fill muffin tin with batter and bake for 18-20 minutes, or until toothpick comes out clean.

BANANA MUFFINS Theresa Hodge 1 cup margarine 2 eggs 2 cups sugar

6 to 8 ripe bananas 2 tsp b. soda & 4 tbsp hot water mixed together

3 cups flour 1 tsp salt

Bake 375 for 20 minutes.

“Joyous songs and Christmas cheer…

May laughter and friendship be yours all year!”

John Slater MLA Boundary Similkameen Tel: 250.495.2042 • Fax: 250.495.2077 Toll Free: 1.877.652.4304 • Email: john.slater.mla@leg.bc.ca Website: johnslatermla.bc.ca

Christmas Recipes Thursday,December 6, 2012

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fxtáÉÇËá ZÜxxà|Çzá yÜÉÅ ÉâÜ ytÅ|Äç àÉ çÉâÜá HERITAGE C R E DI T U N IO N

TRADITIONAL SERVICE IN PERSON & ONLINE

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avoury oups ANTI-FLU SOUP Kootenay Co-Op

online: www.heritagecu.ca Castlegar #100 - 630 - 17th Street, Castlegar, B.C. V1N 4G7 phone: 250-365-7232 Fax: 250-365-2913

Slocan valley 3014 Hwy 6, P.O. Box 39, Slocan Park, B.C. V0G 2E0 Tel: 250-226-7212 Fax: 250-226-7351

5 - 6 cups water 2 - 3 tbs. minced fresh ginger root 5 shitake mushrooms, stemmed and minced 3/4 cup finely chopped carrots

Place the water in a medium sized pot and start it heating while you chop the ingredients.

Chop all the vegetables in the order given, adding each to the pot as it is chopped.

Allow the soup pot to simmer 15 - 20 minutes and then add the quinoa or grain.

Place the miso in a small bowl or cup and add some of the broth from the soup. Using

2 baby bok choy, thinly sliced across the leaves to within 1/2 inch of bottom (slice them while they are all still attached) 1 cup cooked quinoa or other grain

2 green onions, chopped 1 1/4 cup minced fresh parsley 1/3 cup miso 2 - 3 tbs. tamari

a whisk or spoon, blend the miso with the broth until there are no lumps.

Turn off the heat under the soup and add the miso and tamari; serve immediately.

Serve with Kamut Indian Fry Bread for a healthy, satisfying and light meal.

Serves three generously, four adequately.

Origins of the The Doukhobor Cuisine Although the Doukhobor’s trace their roots to Russia, historically they’ve tended to live in separate, self-contained communities. This factor, along with their frequent and long periods of exile throughout various parts of the Tsarist Empire with its many ethnic populations, has contributed toward the development of a unique Doukhobor cuisine. The food culture of the Doukhobor’s who emigrated from Russia in 1899 has also been affected by their vegetarian principles and by a century of life in Canada.

BORSHCH USCC 3 qt water 5 med potatoes 3/4 C - 180 ml butter 1/2 C - 125 ml carrots, grated

Thus, while most traditional Doukhobor foods are variations of Russian and Slavic dishes, some are clearly of other ethnic origin such as Ukrainian and Turkish. Likewise, a few are totally unique to Doukhobor, and many others have been either adopted or adapted from the multi-ethnic food culture of North America. All-in-all, it adds up to a “culinary cornucopia” not quite like any other in the world!

1 small beet 1 C - 250 ml onions, chopped 2 tbsp - 30 ml fresh dill, chopped 1 C - 250 ml potatoes, diced

6 C - 1.5 L shredded cabbage 1 tbsp - 15 ml salt 1 C - 250 ml whipped cream 1/2 C - 125 ml chopped carrots

4 C - 1 L canned tomatoes 3/4 C - 180 ml green pepper 3/4 C - 180 ml green onions 1/4 C - 60 ml chopped celery

1 - In frying pan pour 4 c - 1 L of canned tomatoes and mash. Add 1 Tbsp butter - 15 ml and 1/4 c - 60 ml of onions and simmer until thick.

6. To the pot in step 4 add 1 c - 250 ml of diced potatoes, 3 c - 750 ml shredded cabbage, 1/2 c - 125 ml cream and bring to a boil.

2. Place 1/4 c - 60 ml butter, 3/4 c - 180 ml chopped onions, 1/2 c - 125 ml finely grated carrots and 1/4 c - 60 ml chopped green pepper into frying pan and saute until transparent - do not brown.

7. Pour mashed potatoes back into pot in step 4, bring to a boil.

3. In separate frying pan place 3 c - 750 ml of shredded cabbage and 1/4 c - 60 ml of butter and saute until tender - do not brown.

4. Boil 3 qt - 3 l of water in a pot, add 1 tbsp sale, 1/2 c - 125 ml chopped carrots, 4 med potatoes halved, 1 beet, 1/4 c - 60 ml chopped celery, and add 1/2 of the simmered tomatoes from step 1. Continue to boil ingredients in pot until potatoes are tender.

8. Remove pot from heat and add remainder of simmered tomatoes from step 1, fried onions and carrots from step 2, the fried cabbage from step 3, add 1/2 c - 125 ml green onions, 1/4 c - 60 ml green pepper and 1 tbsp - 15 ml dill.

9. Discard the whole beet. Season to taste with black pepper.

10. Let sit for a few minutes before serving to allow flavors to mix. Serve hot.

5. Remove potatoes and mash with 1 tbsp butter, 1/2 c - 125 ml cream, 1/4 c - 60 ml green pepper, 1/4 c - 60 ml green onions, 1 tbsp - 15 ml dill, set aside.

Home for the Holidays Mayor and Council would like to wish the residents of Nelson a safe and happy holiday season!

Christmas Recipes Thursday,December 6, 2012

Z13

A Note Of Thanks At The

Holiday Season In times like these, we are especially grateful for the loyalty and support of people like you, and would like to express our best wishes for a very merry Christmas and happy new year to each of you.

S

ensational ides

2 1/2 c - 375 ml milk 1/2 c - 125 ml shortening 1/2 c - 125 ml butter 4 tbsp - 60 ml yeast

YEAST PYRAHI USCC

3/4 c - 180 ml warm water 2 tsp - 10 ml sugar 1 dozen eggs 1 tbsp - 15 ml salt

Peas - Use either split peas or frozen peas or a mixture of both. Cook peas till tender. Mash well, add salt and sugar to taste. a small amount of butter may be added

Heat milk, shortening and butter just until boiling point. Cool Dissolve 2 tsp - 10 ml sugar and yeast in water. Let stand 15 minutes Beat eggs, salt and sugar Mix together with cooled milk Add yeast and flour to make a soft dough let rise once See method and filling below Recipe may be halved

Pumpkin - Put cooked pumpkin into frying pan, add 2 tbsp butter and cook until thick. Add sugar or honey and a pinch of salt to taste.

Beets - Cook and peel beets. Grate on fine grater, add a bit of butter, salt, and sugar to taste, saute for a few minutes

PYRAHI VEGETABLE FILLINGS Sauerkraut - Drain sauerkraut very well, saute lightly in butter

Cottage cheese - Squeeze as much liquid as you can from the dry cottage cheese. For 3 c - 750 ml of cheese, use 2 large eggs, sale to taste. Mix well

Potatoes - Peel and boil potatoes in salted water, Drain and mash well, add egg to make a soft filling, add some black pepper, Minced garlic or sauteed onion could also be added for a more flavorful filling

Beans - Cook romano, Italian or kidney beans till soft. Drain but reserve some of the liquid. Mash well using some of the bean liquid and cream to make into spreadable consistency. Add salt and sugar to taste

1/2 c -125 ml sugar 11 c - 2.75 l bread flour

METHOD FOR FILLING AND BAKING PYRAHI When dough has risen the amount specified, cut into balls about the size of a small egg Gently form into a ball and place on a floured board Roll each ball into a circle approximately 3 1/2 inches in diameter Place about 2 tbsp - 30 ml of filling on circle and spread slightly Fold top of circle over filling and bring the edges towards the circle over the filling so they are almost touching, fold bottom edges up Place on lightly greased cookie sheet, about 2 inches apart and let rise for about 45 minutes Bake until lightly browned Serve hot with melted butter and/or sour cream Bake 400 F - 200 C for 12 - 15 minutes

WINTER VEGETABLE COCONUT CURRY

Maggie Jones, Kootenay Co-Op

1 cup minced onion or shallot 4 cloves minced garlic Olive oil and water for sautéing 2 large carrots, sliced 4 cups grated green cabbage 4 cups cubed potato, par-boiled 2 tsp curry powder

1 parsnip, peeled and diced 1 tin Thai Kitchen coconut milk 1 tbsp Bragg’s Liquid or tamari 1 tsp garam masala 2 cups frozen peas 1can cooked chick peas ½ cup toasted cashews 1 tsp salt or to taste ¼ tsp red chili flakes or to taste

In a large skillet simmer sauté the onions, garlic, cabbage, parsnips, and carrots.

As the vegetables soften add the potato and simmer for another 5 minutes.

Add all the rest of the ingredients and cook together a few more minutes, make sure potato is done.

Serve over a cooked grain, such as millet or rice.

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Season’s Greetings from your Kootenay MLAs

Katrine Conroy, MLA

Kootenay West 1-888-755-0556 Katrine.conroy.mla@leg.bc.ca www.katrineconroy.ca

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Michelle Mungall, MLA

Nelson-Creston 1-877-388-4498 Michelle.mungall.mla@leg.bc.ca www.michellemungall.ca

Christmas Recipes Thursday,December 6, 2012

Z14

IT’S TIME TO RECYCLE THOSE OLD, BROKEN OR INEFFICIENT CHRISTMAS LIGHTS! You can drop off your old Christmas lights at any RDCK Resource Recovery Facility during the months of December and January for FREE!!

For more information, contact the Recycling Council of BC Hotline at 1-800-667-4321 or the RDCK at 1-800-268-7325

S

ensational ides GRAEME’S CRANBERRY MOLDED SALAD

This recipe is a long standing tradition in Laura & Graeme Carlson’s (owners of Pharmasave Grand Forks) family. It is a recipe that Graeme has been making for Christmas Dinners since Laura was pregnant with their second born – over 25 years!

Graeme

1 envelope unflavored gelatine ½ cup cold water 1 cup mayonnaise 1 - 3 oz package of cream cheese

1 ½ tsp grated orange rind 2 cups fresh cranberries 2 oranges – peel 1 1 apple – peeled and cored

½ cup sugar 2 cups boiling water 1 – 3 oz package – cherry gelatine 1 – 3 oz package – lemon gelatine

In a 4 cup glass measure soften gelatine in ½ cup of cold water. Microwave on high for 1 minute until dissolved. Gradually add mayonnaise to cream cheese that has been softened in microwave for 30 seconds. Mix until well blended. Stir in gelatine and orange rind; pour into tall 2 quart mold. Chill until firm. Grind together cranberries, oranges and apple. Stir in sugar. Heat 2 cups of water on high to boiling (4-5 minutes). Dissolve cherry and lemon gelatins in boiling water. Chill until slightly thickened. Fold in cranberry mixture; pour over molded gelatin layer. Chill until firm. Unmold. Serves 8-10.

WEST COAST VEGGIE PATE Maggie Jones, Kootenay Co-op IN A LARGE BOWL COMBINE THE FOLLOWING: 1/2 cup ground toasted sunflower seeds 1/4 cup ground Brazil nuts

1/3 cup brown rice flour 1/3 cup nutritional yeast 1/4 tsp thyme 1 tsp basil

1/4 tsp cajun spice 1/2 tsp salt pinch sage pinch cloves

STIR WELL AND ADD: 1 cup grated potatoes 1 cup minced leeks 1.5 cups water 2 Tbsp lemon juice 2 Tbsp olive oil INSTRUCTIONS: Spread evenly into a casserole dish and cover with lid or foil. Bake at 350 degrees F for 1 hour covered, and then for a half hour uncovered until browned and done.

Cool before serving

IT’S CHRISTMASTIME IN THE CITY! Council and staff of the City of Castlegar wish everyone a Merry Christmas and a terrific year in 2012!

May you all have a safe and happy holiday season surrounded by family and friends!

Christmas Recipes Thursday,December 6, 2012

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250-304-2700 Monday- Friday 9am-6pm

CASTLEGAR

Saturday 9am - 5pm | Sunday Noon - 5pm Castlegar at Columbia and 44th

Christmas Recipes Thursday,December 6, 2012

Z16

Waneta Plaza

The City of

Christmas Santa is here

Thursday, Friday Saturday & Sunday until Christmas

Extended holiday shopping hours December 9 to 23 Monday to Friday 9:30 am to 9 pm Saturday & Sunday 9:30 to 5:30

Have your picture taken with Santa!

• Ardene • Athlete’s World • Bogie & Bacall Hair Salon • Bootlegger • Crockett Book Company • Dollarama • McAuley’s No Frills • No Frills Pharmacy • Pro Vision Optical • Red Cross Loan Cupboard • Reitmans • Ricki’s

• Suzanne’s • The Source • Waneta Gas Bar • Waneta Plaza Lottery Ticket Centre • Warehouse One The Jean Store • Your Vitamin Store • Zellers • Zellers Pharmacy

Financial • Kootenay Savings Credit Union ATM • Scotiabank Restaurants / Food Court • Colander Express • Eastern Wok • Sushiyo • Tim Horton’s

Free parking • Free kids playroom and ball pit • Late Night Shopping Thurs. & Fri. to 9pm

2nd Floor Professional Offices • Dr. DeGreef, Plastic Surgeon • Dr. Le Moel, Chiropractor • Dr. Morency, Ophthalmologist • Septen Financial Ltd • Waneta Primay Care Clinic

250.368.5202

5 min. east of Trail on Hwy 3B