Special Features - Hot Dish - Recipes and Carols 2013

2013

Abbotsford’s own sweet and saucy recipe book

delicious recipes inside CHRISTMAS CAROLS INSIDE! Quick & Easy

HOLIDAY DESSERTS

y r g n u H yet?

Make the most of your giving this Christmas...

to someone in need with a donation to the

Did You Know The Food Bank and Christmas Bureau operate 100% on donated food, money, supplies and services.

The Food Bank serves working people with low incomes, people in poverty and the homeless.

People come to the Food Bank every month.

(40%) of these are children.

To operate the Food Bank and Christmas Bureau for a full year.

Help us to GIVE JOY this Holiday Season.

Phone

Visa Visa and and Mastercard Master card donations donations are areaccepted accepted by by phoning phoning

604.859.5749 or 604.859.7681

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hot dish december 2013

Mail/Drop Off

Cash, cheques or new toys/gifts can be mailed or dropped off at

33914 Essendene Ave Abbotsford, BC V2S 2H8

Donate Online

Online be made made Online donations donations can can be safe and safely and securely securelyby byvisiting visiting

AbbotsfordFoodBank.com and clicking on Donate Today

Abbotsford’s own sweet and saucy recipe book

Not Your Mama’s Fruitcake ingredients: cake: • 2 cups flour • 3 tsp baking powder • 1/2 tsp salt • 1/2 cup shortening • 1 cup sugar • 2 eggs • 1 tsp vanilla • 1 cup milk

dessert Cream filling: • 2 tbsp cornstarch • dash salt • 5 tbsp sugar • 1 cup milk • 1 egg • 1 tbsp butter • 1/2 tsp vanilla

by chef Tammi Lusk

Recipe featured on front cover

directions: cake:

cream filling:

• Cream shortening.

• Combine cornstarch, salt and sugar.

• Add sugar gradually, beating between additions.

• Gradually add to cold milk in saucepan.

• Add eggs and beat well. Stir in vanilla. In separate bowl combine flour, baking powder and salt.

• Stir constantly over medium heat until mixture is thickened and bubbles for one minute.

• Add dry ingredients to shortening mixture, alternating with milk, beginning and ending with dry ingredients.

• In separate bowl, beat egg slightly, then add part of hot mixture, while blending.

• Blend well. Divide batter into two greased and floured 8" round cake pans. Bake at 350º for 30 - 35 minutes or until toothpick comes out clean.

• Return to saucepan and cook, stirring constantly for 2 minutes.

• Cool.

• Remove from heat and blend in butter, then vanilla.

• Cool completely.

chocolate edge:

apricot glaze:

• Melt together 4 squares semi-sweet and 3 squares unsweetened Bakers chocolate.

• 1/2 cup apricot jam

• Spread thinly on parchment lined cookie sheets - create two 12" by 5" rectangles.

• Allow to cool at room temperature just until firm, but pliable enough to bend around cakes.

• 2 tbsp water • Heat jam and water in saucepan, stirring until melted.

• Strain liquid and discard any pulp.

• Return liquid to saucepan and heat gently for 5 minutes to thicken.

• Cool.

assembly: • Spread filling on top of one cake, stack second cake on top.

• Heat a spoon and press at seams to meld rectangles together.

• Spread top and sides with remaining filling. Smooth chocolate rectangles around outside edge of cakes, butting ends together and creating an edge that will extend above top about 1”.

• Generously pile prepared fruit/berries of your choosing on top of cakes, then pour glaze carefully over fruit.

hot dish december 2013

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Abbotsford’s own sweet and saucy recipe book

Jolly Old St. Nicholas

O Holy Night

Jolly old St. Nicholas, Lean your ear this way!

Don’t you tell a single soul What I’m going to say; Christmas Eve is coming soon; Now you dear old man, Whisper what you’ll bring to me; Tell me if you can.

O Holy night!

The stars are brightly shining.

It is the night of our dear Saviour’s birth.

When the clock is striking twelve, When I’m fast asleep, Down the chimney broad and black, With your pack you’ll creep; All the stockings you will find Hanging in a row; Mine will be the shortest one, You’ll be sure to know.

Long lay the world In sin and error pining, Till He appeared and the soul felt its worth.

A thrill of hope The weary world rejoices For yonder breaks a new and glorious morn.

Fall on your knees!

Oh, hear the angel voices!

Oh night, divine! O night, When Christ was born.

O night divine, O night, O night divine.

Frosty the Snowman

We Wish You a Merry Christmas

Frosty the Snowman was a jolly happy soul With a corncob pipe and a button nose, And two eyes made out of coal.

Frosty the Snowman is a fairy tale they say, He was made of snow but the children know How he came to life one day.

There must have been some magic in That old silk hat they found For when they placed it on his head He began to dance around.

Oh, Frosty the Snowman was alive as he could be, And the children say He could laugh and play Just the same as you and me.

Thumpety, thump thump, Thumpety, thump thump Look at Frosty go.

Thumpety, thump thump, Thumpety, thump thump, Over the hills of snow.

We wish you a Merry Christmas; We wish you a Merry Christmas; We wish you a Merry Christmas and a Happy New Year.

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hot dish december 2013

Good tidings we bring to you and your kin; Good tidings for Christmas and a Happy New Year.

Oh, bring us a figgy pudding; Oh, bring us a figgy pudding; Oh, bring us a figgy pudding and a cup of good cheer: Refrain We won’t go until we get some; We won’t go until we get some; We won’t go until we get some, so bring some out here: Refrain We wish you a Merry Christmas We wish you a Merry Christmas; We wish you a Merry Christmas and a Happy New Year.

Abbotsford’s own sweet and saucy recipe book

Gingerbread Pancakes

main dishes by chef Chris Franklin

ingredients: • 2 cups all-purpose flour

• 2 eggs

• 4 tbsp sugar

• 1 1/2 cups 2% milk

• 2 tsp baking powder

• 4 tbsp molasses

• 1 tsp ground cinnamon

• 2 tbsp canola oil

• 1/2 tsp ground ginger

• 3/4 cup apple pie filling, warmed

• 1/2 tsp ground allspice

• 3 tbsp dried cranberries

directions: • In a large bowl, combine the first six ingredients. Combine the eggs, milk, molasses and oil; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

• To serve, place two pancakes on each plate; drizzle with maple syrup. Top with a bit of apple pie filling; sprinkle with cranberries. Makes: 6 servings.

Kettle volunteers are urgently needed.

604-309-0660 Your change changes lives ...

Please donate to The Salvation Army Christmas Campaign and help us help others.

THE SALVATION ARMY CENTRE OF HOPE 604-852-9305 34081 Gladys Avenue Abbotsford, BC V25 2E8 careandshare.ca hot dish december 2013

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Abbotsford’s own sweet and saucy recipe book

Deck the Hall Deck the hall with boughs of holly Fa la la la la, la la la la ‘Tis the season to be jolly, Fa la la la la, la la la la Don we now our gay apparel Fa la la, la la la, la la la Troll the anicent Yuletide carol Fa la la la la, la la la la

I’ll be Home for Christmas I’ll be home for Christmas, You can plan on me.

Please have snow, and mistletoe, And presents on the tree.

Christmas Eve will find me Where the love-light gleams, I’ll be home for Christmas, If only in my dreams.

Twelve Days of Christmas On the first day of Christmas my true love gave to me: a PARTRIDGE IN A PEAR TREE. On the second day of Christmas my true love gave to me: TWO TURTLE DOVES and a partridge in a pear tree.

On the third day of Christmas my true love gave to me: THREE French HENS, two turtle doves and a partridge in a pear tree.

On the fourth day of Christmas my true love gave to me: FOUR CALLING BIRDS, three French hens, two turtle doves and a partridge in a pear tree.

On the fifth day of Christmas my true love gave to me: FIVE GOLDEN RINGS, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the sixth day of Christmas my true love gave to me: SIX GEESE A-LAYING, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the seventh day of Christmas my true love gave to me: SEVEN SWANS A-SWIMMING, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

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hot dish december 2013

On the eighth day of Christmas my true love gave to me: EIGHT MAIDS A-MILKING, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the ninth day of Christmas my true love gave to me: NINE LADIES DANCING, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the tenth day of Christmas my true love gave to me: TEN LORDS A-LEAPING, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the eleventh day of Christmas my true love gave to me: ELEVEN PIPERS PIPING, ten lords a-leaping, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the twelfth day of Christmas my true love gave to me: TWELVE DRUMMERS DRUMMING, eleven pipers piping, ten lords a-leaping, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

Abbotsford’s own sweet and saucy recipe book

Hash Brown Casserole side dishes

ingredients: • 2 lb. frozen hash browns • • • • •

by chef Jeff Newman

1/2 cup diced onions 1 can (undiluted) cream of chicken soup 1 cup sour cream 1/2 cup melted butter 8 oz. grated cheddar cheese

main dishes by chef Bonnie Lam

directions: • Mix all ingredients and add to potatoes • Pour into a 9x13 inch baking pan • Bake at 375º for one hour

Ribs Addiction ingredients:

directions:

TIPS + TRICKS

• 2 tbsp of soy sauce • 2 cloves of chopped garlic

• Marinate for 3 hours in fridge

For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.

• 1 cup of white vinegar

• Pan fry on the grill

• 3 tbsp of honey

• Serve with rice

TOUR THE

TRETHEWEY HOUSE & view beautiful Christmas décor of the 1920’s!

Old Fashioned Christmas Market Saturday, December 7th noon – 4:00 pm

MSA Museum Society & Abbotsford Arts Council invite you for an afternoon of handmade gifts, refreshments and merriment!

Old Fashioned Breakfast with Santa (Limited seating! Advanced tickets only.)

Saturday, December 14th 2 seatings: 10:30 am or 11:30 am

WHERE PETS ARE FAMILY! EVENING APPOINTMENTS ARE AVAILABLE MONDAY - FRIDAY MON. - FRI. 8:00AM - 8:30PM SATURDAY 9AM - 2 PM DROP-OFF APPOINTMENTS AVAILABLE

Breakfast, Christmas crafts, cookie decorating & a picture with Santa! $25 per family (2 adults, 2 children); or $8 per adult; $6 per child Tickets at MSA Museum or online at eventbrite.com (NO TICKETS AVAILABLE AT THE DOOR)

MSA MUSEUM SOCIETY / TRETHEWEY HOUSE

2313 Ware St., Abbotsford, 604-853-0313 www.msamuseum.ca

102-2100 WhatcomRd. 604.850.0960

(behind Tim Horton’s, next to Booster Juice and McDonalds)

www.whatcomvet.com Dr. I. Elizabeth Borgmann | Dr. Ken Macquisten | Dr. Chantale Duval hot dish december 2013

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Abbotsford’s own sweet and saucy recipe book

main dishes by chef Don Barbeau

Stuffed Peppers

ingredients: • 3 large bell peppers, divided

• 1/2 tbsp sweet Hungarian paprika

• 2 tbsp olive oil

• 1 tsp kosher or sea salt

• 1 cup chopped onions

• 1/2 tsp freshly ground black pepper

• 3 tbsp chopped fresh parsley

• 1/4 tsp freshly grated nutmeg

• 2 garlic cloves, chopped

• 1 1/2 cups tomato sauce

• 1/3 cup cooked white rice, cooled

• 1/2 cup Italian bread crumbs

• 1 egg, beaten

• 1/2 lbs lean ground beef • 1/2 cup grated parmesan cheese

directions: • prepare the bell peppers: Cut each bell pepper in half lengthwise and remove the seeds from cavities, leave the tops and stems intact on the 4 halves that will contain the stuffing. Roughly chop the remaining 2 halves to use in the stuffing.

• saute the vegetables: in a large saute pan, heat oil over medium high heat. Add the onions, parsley, garlic and chopped pepper pieces. Saute until onions are softened and translucent, about 8 minutes.

• mix the stuffing: transfer the sauteed vegetables to large mixing bowl. Add the rice, paprika, salt, pepper and nutmeg, then mix until the ingredients are evenly distributed. Allow the mixture to cool thoroughly, about 10 minutes. Add 1/2 cup of tomato sauce, beef, bread crumbs, cheese, and egg, then mix thoroughly.

• fill the bell peppers: Meanwhile, fill pepper halves with evenly divided beef mixture. Allow the mixture to mound in each half.

Arrange the filled peppers in a 13 x 9 baking dish.

• bake the stuffed peppers: bake peppers uncovered, in a pre-heated 350º oven, until tops are browned and thermometer inserted into filling registers 165º, about 1 hour. Heat the remaining tomato sauce.

• service: transfer the baked peppers to a platter, or to individual plates, and serve accompanied by the heated tomato sauce.

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hot dish december 2013

Abbotsford’s own sweet and saucy recipe book

Up on the Housetop Up on the housetop Reindeer pause Out jumps good old Santa Claus; Down through the chimney With lots of toys, All for the little ones, Christmas joys.

Ho! Ho! Ho! Who wouldn’t go?

Ho! Ho! Ho! Who wouldn’t go?

Up on the housetop Click! Click! Click!

Down through the chimney with good Saint Nick.

Merry as Christm TO ALL

You’re a Mean One, Mr. Grinch You’re a mean one, Mr. Grinch.

You really are a heel.

You’re as cuddly as a cactus, And as charming as an eel, Mr. Grinch, You’re a bad banana with a greasy black peel!

You’re a monster, Mr. Grinch.

Your heart’s an empty hole.

Your brain is full of spiders, You’ve got garlic in your soul, Mr. Grinch, I wouldn’t touch you with a thirty nine and a half foot pole!

You’re a vile one, Mr. Grinch.

You have termites in your smile.

You have all the tender sweetness, Of seasick crocodile, Mr Grinch, Given the choice between you, I’d take the seasick crocodile!

MICHAEL de JONG MLA, Abbotsford West 604.870.5486 mikedejongmla.bc.ca mike.dejong.mla@leg.bc.ca

SIMON GIBSON

MLA, Abbotsford-Mission 604.820.6203 simongibsonmla.ca simon.gibson.mla@leg.bc.ca

DARRYL PLECAS

MLA, Abbotsford South 604.744.0700 darrylplecasmla.ca darryl.plecas.mla@leg.bc.ca

hot dish december 2013

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Abbotsford’s own sweet and saucy recipe book

dips + appetizers by chef Sue Lanphear

Gardilly Bean Dip

ingredients:

directions:

• 15-ounce can cannellini beans, drained and rinsed

• Combine beans, dill, roasted garlic, salt and pepper; blend until smooth.

• 2 bulbs roasted garlic • 3 tbsp fresh dill • 1/4 cup of olive oil, more if desired • 1/2 tsp salt • 1/4 tsp black pepper

• With the processor running, stream in olive oil. Make sure to scrape the sides and bottom a few times.

• Garnish with dill and a drizzle of olive oil.

ingredients:

directions:

•

1/2 cup butter

•

1/2 cup lard

•

1 1/2 cup sugar

• Beat butter and lard until light.

Add 1/2 sugar and beat until fluffy.

Beat in eggs and vanilla.

•

2 eggs

•

1 tsp vanilla

•

2 2/3 cup sifted flour

•

2 tsp cream of tartar

• Sift together flour, cream of tartar, baking soda and salt; add to beaten mixture.

• Combine 2 tbsp. sugar and cinnamon.

• Shape dough in small balls, about 1”, and roll in sugarcinnamon mixture. Place on ungreased baking sheet.

TIPS + TRICKS

•

1 tsp baking soda

•

1/4 tsp salt

The smaller the item, the higher the baking temperature. For example, bake mini cookies at 500ºF for only 4 minutes. Perfection.

•

2 tbsp sugar

•

1 tsp ground cinnamon

Creamed Tuna on Biscuits

Alana’s Pineapple Cake

ingredients:

pineapple cake:

• • • • •

1 can cream of celery soup 1/2 cup milk 7 oz. tin tuna (drained & flaked) 1 cup cooked peas 1 tbsp chopped pimento

• Bake in hot oven (400º) 8 to 10 minutes. Cool on racks.

Use a 9x13 pan

dips + appetizers by chef Helen Dick

directions: • Blend all ingredients in saucepan and heat • Serve on hot buttered biscuits or toast

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dessert by chef Del Newman

Snickerdoodles

PUT IN BOWL IN ORDER: • • • • • • •

1 2 1 1 2 1 2

1/2 cups sugar (or less) dessert cups flour by chef Alana Green cup walnuts (optional) 20-oz. can crushed pineapple and juice tsp. baking soda tsp. vanilla eggs - lightly beaten

TIPS + TRICKS

Stir until moistened. Pour into well-greased and floured pan. Bake at 350º for 40 min. Cool.

Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top.

The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.

cream cheese icing:

hot dish december 2013

• 8 oz. pkg. cream cheese • 2 cups icing sugar

• 1/2 cup butter • 1 tsp. vanilla

Beat cream cheese, butter and vanilla together.

Add icing sugar, a little at a time

Abbotsford’s own sweet and saucy recipe book

Weirdo Chicken Will cover 4 - 6 chicken breasts

main dishes

soups + salads

by chef Jennifer Doenz

by chef Linda Clark

ingredients:

Broccoli Delight Salad

• 1 cup mayonnaise (not miracle whip) • 1 cup apricot jam • 1 package Onion Soup Mix • 2 tablespoons ketchup

directions: • Mix together, spread over chicken • Bake at 325º until sauce begins to separate and is a dark orange colour.

directions:

• 4 cups raw broccoli florets

• Mix first 5 ingredients together in large bowl.

• • • • • •

• Served best over Basmati Rice.

TIPS + TRICKS Don’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.

Christmas Morning Wife Saver

ingredients:

main dishes

1/4 cup chopped red onion 1/2 cup mayonaise 1-2 tbsp white sugar 1 tbsp vinegar 1 cup raisins 1 cup roasted, salted sunflower seeds

• 1/2 cup crumbled bacon

• Let stand several hours in fridge.

• Just before serving, add one cup dark raisins, (can substitute craisins or cranberries), one cup roasted, salted sunflower seeds, and one half cup crumbled cooked bacon.

• Mix together and serve.

The Christmas Carol

by chef Mark Lusk

ingredients:

• 1/2 tsp dry mustard

• 12 slices bread

• 1/2 cup chopped onion

• 8 slices cooked ham or back bacon

• 2 tsp Worcestershire Sauce

• 8 thin slices cheddar

• 1/4 cup butter

• 6 eggs

• corn flakes, crushed

• 3 cups milk

directions: • Cover bottom of a 9x13 greased baking dish with bread slices, using small pieces to fill all the spaces. Cover bread with ham slices, and then with cheese slices. Cover with another layer of bread slices.

• Beat eggs, then add remaining ingredients except butter and corn flakes. Pour egg mixture over bread. Cover and let stand in fridge overnight.

• In the morning, melt butter and pour over top. Cover with crushed corn flakes and bake uncovered for 1 hour at 350*.

Let stand 10 minutes before serving.

FRIDAY, DEC.6, 2013 @ 7PM SATURDAY, DEC.7, 2013 @ 1PM Online tickets available at abbotsfordchildrenstheatre.org hot dish december 2013

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Abbotsford’s own sweet and saucy recipe book

Jingle Bell Rock

A Christmas Song

Jingle bell, jingle bell, jingle bell rock Jingle bell swing and jingle bells ring Snowin’ and blowin’ up bushels of fun Now the jingle hop has begun.

Chestnuts roasting on an open fire, Jack Frost nipping at your nose, yuletide carols being sung by a choir, and folks dressed up like Eskimos.

Jingle bell, jingle bell, jingle bell rock Jingle bells chime in jingle bell time Dancin’ and prancin’ in jingle bell square In the frosty air.

Everybody knows a turkey and some mistletoe help to make the season bright.

Tiny tots with their eyes all aglow will find it hard to sleep tonight.

What a bright time, it’s the right time To rock the night away.

They know that Santa’s on his way.

He’s loaded lots of toys and goodies on his sleigh.

And every mother’s child is gonna spy to see if reindeer really know how to fly.

Jingle bell time is a swell time To go glidin’ in a one-horse sleigh.

Giddy up jingle horse, pick up your feet Jingle around the clock Mix and mingle in a jinglin’ beat.

And so I’m offering this simple phrase to kids from one to ninety-two, although its been said many times, many ways: Merry Christmas to you!

That’s the jingle bell...

That’s the jingle bell...

That’s the jingle bell rock!

One stop shop for all your insurance needs.

Let It Snow

• Residential

• Recreational

• Business

• Liability Policies

Oh the weather outside is frightful

• Auto

• Disability Insurance

But the fire is so delightful

• Travel

• Life and Group Life

And since we’ve no place to go Discover the Convenience of One Stop Shopping

Let It Snow! Let It Snow! Let It Snow!

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It doesn’t show signs of stopping And I’ve bought some corn for popping

RESIDENTIAL

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The lights are turned way down low Let It Snow! Let It Snow! Let It Snow!

When we finally kiss goodnight How I’ll hate going out in the storm!

We’re Here to Help

But if you’ll really hold me tight

Providing 24-Hour Christian Crisis Intervention, Listening and Referrals to everyone who calls.

All the way home I’ll be warm

604-852-9099 • 1-888-852-9099

The fire is slowly dying And, my dear, we’re still goodbying But as long as you love me so Let It Snow! Let It Snow! Let It Snow!

VOLUNTEER TRAINING SESSION Starting January 16 @ 7pm

CENTRAL HEIGHTS MB CHURCH, 1661 MCCALLUM ROAD Contact: training@telecarebc.com or 604-852-4058 for more information.

www.telecarebc.com 12

hot dish december 2013

Abbotsford’s own sweet and saucy recipe book

dessert by chef Harv Toews

Mocha Trifle

ingredients: • 1 pkg butterscotch pudding

• 1 angel food cake

• 1 1/2 cups water (instead of milk)

• 3-4 coffee crisp chocolate bars

• 1/2 tsp instant coffee crystals • 1/2 tsp maple flavouring

TIPS + TRICKS Put a miniature marshmallow in the bottom of an ice cream cone to prevent drips.

• 2 1/2 - 3 cups whipping cream • 1/2 cup coffee liqueur (Kahlua) or just drizzle onto the cake

directions: • Whip the whipping cream and crush the chocolate bars

• Layer cake in bottom of dish, drizzle part of the liqueur over it

• Mix pudding and water. Add coffee crystals and maple flavouring to pudding

• Add chocolate bars and pudding mix in layers. Repeat with cake, liqueur drizzle, chocolate bars and mix.

• Mix the pudding mix with the whipping cream

• Garnish with a bit of chocolate bar.

y r e v a u o y Wishing s a m t s i r h Merry C Enjoy a cup of hot apple cider and cookies while you shop.

Our Neufeld Farms Berry Barn Jams are now in!

32215 King Road • 604.859.2829 • neufeldfarms.ca MON TO SAT: 9:30AM – 5:30PM CLOSED SUNDAYS + HOLIDAYS hot dish december 2013

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Abbotsford’s own sweet and saucy recipe book

dips + appetizers by chef Monica Blohm

directions: •

preheat oven to 350º

•

Get 4 sheets of parchment paper and a small amount of flour.

ingredients:

• 1/4 tsp ground cayenne

• • • •

• 6 tbsp cold butter, rough chopped

1 cup shredded Gruyère 1/2 cup shredded Parmesan 1 cup all-purpose flour 1/2 tsp sea salt

the milk, pulse a few times more, and turn out onto a lightly floured piece of parchment. Divide into two discs.

• Roll out one of the discs into a rectangle measuring about 9 x 13”. Lay on a baking sheet, cover with another piece of parchment and stick in the freezer. Do the same for the second disc. Chill for 15 minutes.

• In the bowl of your food processor, pulse together the cheeses, flour, sea salt, and cayenne. Pulse in the butter until it is well dispersed. Drizzle in

• 3 tbsp milk • 1 tsp spicy Hungarian paprika • 1/4 tsp fresh ground pepper

• Remove the dough from the freezer and slice into 9 x 1/2” straws. Spread them out on the parchment slightly, place both sheets of cheese straws in the oven, and bake for 15 minutes, or until the straws are a a deep golden hue along the edges.

• Sprinkle on the paprika and pepper, cool, and serve.

Iced Cinnamon Coffee

Vegetable & Stuffing Bake

ingredients:

ingredients:

• 2 cups strong coffee, chilled

• 1/4 cup mayonnaise

• 1 cup crushed ice

• 1/2 cup milk

• 2 cups low fat vanilla ice cream • 1 tsp. cinnamon

beverages

• 3 cup frozen broccoli florets,

side dishes

by chef Katie Lusk

thawed and well drained

by chef Tasha Lusk

directions:

• 1 pkg (120g) Stove Top Stuffing Mix for Chicken

• Combine all ingredients in blender and pour into cinnamon/sugar - rimmed glasses.

• 1 cup cheese

• Garnish with shaved chocolate, if desired.

directions:

TIPS + TRICKS Use ice cube trays to freeze broth in mini-portions, then place cubes in freezer bags for storage. This allows you to have smaller portions as needed for sauces and stews.

14

Spicy Gruyère Cheese Sticks

hot dish december 2013

• Preheat oven to 350º.

• Combine mayonnaise and milk in large bowl.

• Add remaining ingredients (except cheese) and mix lightly.

• Spoon into lightly greased casserole dish.

• Sprinkle cheese on top.

• Bake 20 - 25 min. or until heated through.

Abbotsford’s own sweet and saucy recipe book

soups + salads by chef Bryan Haber

Roasted Carrot Coconut Soup Courtesy of Clayburn Village Store, 4- 6 servings

ingredients:

• 1 1/2 cups chicken broth

• 1/2 cup butter

• 1 1/2 cups beef broth

• 1 1/2 lb. carrots, peeled & chopped

• 1 13.5 oz. can coconut milk

• 1 large Spanish Onion, chopped

• 2 Tablespoons Thai-style chili sauce

directions:

TIPS + TRICKS The empty half of an egg shell is the best tool to

• Saute onions in butter to caramelize.

• In a separate pan sauté the carrots in butter and add a splash of water at the end to steam and soften them.

cracked shells that have

• Add carrots and onions to a saucepan with the broth and add the coconut milk.

ended up in the bowl.

• Bring to a boil briefly and simmer for

extract stubborn bits of

10 minutes adding the chilli sauce and stir frequently.

• Pureé the mixture in a blender and return to the saucepan. Add salt and pepper to taste and divide soup into bowls.

• Drizzle more chili sauce into the bowls if a spicier flavour is desired.

Clayburn Village Store & Tea Shop Invites You...

Come and enjoy Christmas in the Village around the fireplace and see all the holiday items that have recently arrived. Traditional favourites are the British Sugar Mice, Handmade Candy Canes, Mulling Spices, Sugar Plums and Christmas Cakes and Puddings together with chocolates, candies, dips, dressings, teas, jams beautifully packaged to make excellent hostess gifts or help personalize that special Christmas basket or stocking. Enjoy homemade soup, pastries and desserts that combine with other Christmas scents to make a browse through our country store a pleasant change from the hurried holiday pace – a delight to the senses in an atmosphere that makes you feel like you’ve stepped back in time.

Merry Christmas to all!

Our regular hours are: Tues - Sat 10-5pm, Closed Sun and Mon HOLIDAY HOURS: Sat. Dec 21 ..........10-5 Sat. Dec 28 ..........10-5 Wed. Jan 1 ......Closed Sun. Dec 22 .........12-5 Sun. Dec 29 ......Closed Thurs. Jan 2 ........10-5 Mon. Dec 23 ........10-5 Mon. Dec 30 .....Closed Fri. Jan 3 .............10-5 Tues. Dec 24 ........10-3 Tues. Dec 31 ........10-3 Sat. Jan 4 ...........10-5 Dec. 25, 26, 27 .. Closed

34810 Clayburn Road, Abbotsford 604.853.4020

Come and experience the

Magic of Christmas in an old fashioned shopping experience.

November 1st – December 22nd, 2013.

Enter to win great prizes! www.passporttochristmas.ca /TourismAbbotsford @MrsAbbotsford

Annual Closings: Jan. May & Sept.

hot dish december 2013

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hot dish december 2013