Special Features - Carols And Cookies

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We here at the Red Deer Advocate are proud to once again provide you with our annual Carols & Cookies, a publication stuffed with taste bud thrilling recipes and popular as well as traditional Christmas carols. This year, we’re especially excited to bring together some of our staff’s most beloved Christmas time recipes. From the bustling newsroom to the circulation and advertising departments, Red Deer Advocate employees have submitted a number of festive culinary concoctions.

Additionally, there are submissions from our readers. Thank you to everyone who sent in a recipe. We can’t publish them all but do try to get in as many as we can. From our kitchens to yours, we wish you a happy holiday full of cheese balls, gingerbread and marzipan.

Renée Francoeur Special sections coordinator, Red Deer Advocate

APPETIZERS Mango Salad Cucumber Salad Pepper Jelly Non-alcoholic Punch Chicken Canapes Turkey Wild Rice Soup Broccoli Cashew Salad Christmas Jello Salad – 3 layers Pork on a Stick Scrabble Soup Shrimp Salad Cucumber Swedish Glögg Pineapple Salsa Fresh Yogurt Sauce Simple Tuna Spread Cheesy Pepperoni Pulls Ham Ball Crab and Shrimp Dip Antipasto Pesto Eggs with Shrimp Cheesy Pesto and Sundried Tomato Torte Crab Quickies Cannoli Cornets Seafood Melt for a Bunch Brie’N Pecan Bites Two Hour Buns Puff Pastry Cheese Twists Nuts & Bolts Blue Cheese and Rosemary Shortbread Edamame-crusted Lamb Lollipops Curried Cucumber Yogurt A Big Batch of Borscht

ENTRÉES Broccoli Wild Rice Casserole Baked Margarita Spaghetti Squash Verenikas

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Strata Spinach Bacon Cheese Quiche Turkey Rice Dressing Creamy Turkey Chowder Gros Crepe Tilapia Tacos with Cilantro Cream Chicken Schnitzel Meal in One Ribs Adobo Lemon Chicken Wings Cornish Game Hens Crock Pot Chicken Taco Chili Schultz’s Broccoli Easy Cheesy Style Turkey Cacciatore Cornish Game Hens

DESSERTS Swedish Coffee Bread Christmas Log Cherry Tarts S’mores Rice Krispies Treat Pinwheels Carie’s Pumpkin Cake Jiffy Cinnamon Rolls Ginger Cantaloupe Dark Chocolate Trail Mix Bec’s Flapper Pie Peanut Butter Oat Squares Peanut Brittle Whipped Shortbread Cookies Marble Bark Cream Cheese Mints Toffee Crunch Pumpkin Chiffon Pie Tartufi Strawberry Spoon Dessert Drink Waken Family Christmas Cake Butter Pecan Pudding Fudge Chocolate Carmel Squares Strawberry Orange Pavlova

CAROLS AND COOKIES

Chocolate Ganache Brownies Mini Chocolate Cupcakes Almond Puff Pastry Cranberry Crumb Squares Lemon Poppy Seed Shortbread Christmas Snow Black Forest Cream Cheese Cake Teena’s Tiny Butter Tarts Nanaimo Bars

CAROLS Away in a Manger Blue Christmas Christmas for Cowboys Christmas in Kilarney Deck the Halls Have Yourself a Merry Little Christmas Holly Jolly Christmas It’s the Most Wonderful Time (of the Year) Hark the Herald Angels Sing Jingle Bell Rock Jingle Bells Joy to the World O Christmas Tree O Come, All Ye Faithful O Little Town of Bethlehem Rudolph the Red-Nosed Reindeer Silver Bells The Christmas Song The Little Drummer Boy Silent Night We Three Kings What Child is This?

The Twelve Days of Christmas We Wish You a Merry Christmas While Shepherds Watched Their Flocks Winter Wonderland

SATURDAY NOVEMBER 15, 2014

1

APPETIZERS MANGO SALAD MARY ROBAK

2 mangos, peeled and diced ½ cup red onion thinly sliced 1 red pepper 1 avocado, peeled and chopped up ½ cup chopped cilantro ¼ cup lime juice Garlic, salt and black pepper to taste Mix mango, red pepper, onion, avocado and cilantro all together and sprinkle the rest of mix to coat all. You can freeze this salad for a short time. Very good on fish.

in a large stainless steel saucepan.

Cover and let stand overnight.

Add onion, pepper, sugar and butter. Bring to a full rolling boil that cannot be stirred down. Add pectin and boil hard for one minute, stirring constantly. Do not overboil, as this jelly is guaranteed to set. Remove from heat, skim off any foam and stir to distribute peppers. Ladle into hot, sterilized 250 mL jars, leaving ½ inch headspace. Seal and process in a hot water canner for 5 mins. (begin timing when canner water returns to a boil). This jelly can be spread on toast or used as a garnish with meats or sandwiches.

CUCUMBER SALAD STELLA MURRAY

NON-ALCOHOLIC PUNCH VIOLA FIDLER

Syrup: 3 cups of white sugar in 4 cups of water. Boil 5 min and cool Mix cooled syrup and add: 1 can unsweetened grapefruit juice (48 oz) 1 can unsweetened orange juice (48 oz) 1 can unsweetened pineapple juice (48 oz) 1 tbsp coconut flavouring (very important*) A few drops of red vegetable colouring (optional) Just before using, add 4 quarts of ginger ale and a block of ice (made ahead of time by freezing 2 quart container ½ full of water)

1 cup mayonnaise ¼ cup sugar 4 tsp. vinegar ½ tsp dill weed ½ tsp salt 4 medium cucumbers thinly sliced 3 green onions chopped Mix well and chill one hour.

PEPPER JELLY AUDREY GAUTHIER

cup finely sliced dried apricots 1 ½ cups white vinegar ½ cup very finely chopped red onion ½ cup very finely chopped sweet red bell pepper (to taste) 6 cups white sugar 2 pouches liquid (not powder) Certo pectin 1 tbsp. bitter

2/3

Combine apricots and vinegar

2

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SATURDAY NOVEMBER 15, 2014

TURKEY WILD RICE SOUP AUDREY MICHAYLUK

½ cup butter 1 finely chopped onion ½ cup chopped celery ½ cup chopped carrots ½ pound fresh mushrooms, sliced ¾ cup flour 6 cups chicken broth 2 cups cooked wild rice 2 cups of leftover turkey, cut into pieces ½ tsp. salt ½ tsp. curry powder and ½ tsp. mustard powder ½ tsp. chopped parsley ½ tsp. pepper 1 cup slivered almonds 3 tbsp. white wine 2 cups half and half cream Melt butter, sauté onions, celery,

carrots and salt for 2 mins. Add mushrooms, sauté 2 more mins.

Add flour, stir well, add chicken broth, stirring constantly to prevent lumps until all broth has been added. Reduce heat to low and simmer.

Next add the rice, turkey, curry powder, mustard powder, parsley, pepper and wine. Let simmer for 1 hour or until vegetables are tender.

Then add the half and half and almonds.

CHICKEN CANAPES JEAN KLINE

Combine one 5-oz can chicken spread, 2 tsp. mayonnaise or salad dressing, ½ cup chopped, salted almonds (toasted) and 2 tbps sweet pickle relish.

Spread on crackers, trim with tiny cutouts of canned , jellied cranberry sauce.

Makes about ¾ cup spread.

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3

BROCCOLI CASHEW SALAD AUDREY MICHAYLUK

1 pound bacon 1 cup mayonnaise 2 tsp. cider vinegar ½ cup white sugar 2 pounds broccoli florets ½ cup dried cranberries 1 cup roasted cashews ¼ cup finely chopped red onion Place bacon in a large deep skillet and cook until evenly browned and crisp. Drain, cool and crumble into pieces. Whisk mayonnaise, cider vinegar and sugar in a mixing bowl until sugar is dissolved. Add the broccoli, cranberries, cashews, onion and crumbled bacon. Stir until all is combined, cover and refrigerate for two hours.

CHRISTMAS JELLO SALAD- 3 LAYERS

to allow the jello to set.

Step 2:

1 package of lemon jello 85 g- clean your previously used container 1 ½ cups of boiling water, stir to dissolve and let set in fridge until partially set. Approx 15 minutes 1 cup of whipping creamwhipped until stiff peaks form, set aside while you get the cream cheese ready.

1-8oz of cream cheesesoftened- lite works well -mash with fork –slowly whip the jello into the cream cheese until smooth, add the lemon jello/cheese mixture to the whipped cream- I use the beater that whipped the cream. Blend well.

Pour this over the set cherry jello.

Set in frig to set.

Step 3:

2 packages of lime jello- 85 g 1 small can of crushed pineapple

EGG NOG DARLENE HOLLMAN

6 eggs, slightly beaten 4 cups milk ¼ cup sugar 2 cups whipping cream, whipped 1 tsp vanilla 1 cup rum, rye or brandy (optional) nutmeg Mix eggs, milk and sugar together until well blended.

Cook in a heavy saucepan over medium heat, stirring constantly until the mixture thickens and just coats a metal spoon (about 20 minutes). Stir in vanilla and liquor. Cool quickly, setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and refrigerate several hours of overnight. Fold in whipped cream. Pour into punch bowl and sprinkle with nutmeg.

drain and save juice- heat to boiling with 1 cup of water This is a family favorite passed Dissolve the jello in the heated pineapple juice/ water down from my Mother, so it has been a yearly tradition for over 50 Let partially set in a clean 4 cup measuring cup years.

Then stir the drained I use a large jello mould or crushed pineapple into the jello.

Bundt pan works well. Perhaps a Lastly pour the green jello over spray of Pam- spread with paper the first two mixtures , and back towel will ease the unmolding in the frig to finish the setting process. process. Chill well.

Or if you have a nice glass If you used a jello mould, it can be footed bowl that works equally well and looks pretty .( don’t have tricky getting the jello out. Use a table knife to loosen the jello from to worry about unmolding ) sides. Have your serving plate Step 1: ready- run a little hot water in 2 packages of Cherry jello- 85g the sink and quickly drip the I use a 4 cup measuring cup bottom of the mould in the water.

2 cups of boiling water, stir Set plate on top and holding well to dissolve then add 1 cup of tightly flip the mould over and on ice cold water. Stir again. Pour into prepared container, set in frig the serving plate.

BETH GUDERJAN

4

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SATURDAY NOVEMBER 15, 2014

PORK ON A STICK DIANE EVANOFF

4.5 pounds pork shoulder, cut against the grain into ¼ to ½ inch think bite-sized pieces 4 tbsp. (30 g) finely chopped cilantro stems 7 large garlic cloves (30g) peeled 1 tbsp (8 g) white peppercorns 132 g palm sugar, grated finely (or melted in microwave)

3 tbsp. fish sauce 2 tbsp. thin/light soy sauce 2 tbsp. oyster sauce 1 tsp. baking soda as tenderizer (optional) ¾ cup coconut milk with which to brush the pork Bamboo skewers, soaked for 2-3 hours Make the marinade paste by pounding cilantro roots, garlic and

peppercorns together.

Put the pork, paste and the seasonings into a big bowl. Mix well. Cover and let marinade in the refrigerator for 3-4 hours.

Thread the pork onto the skewers and grill over medium coals until slightly charred on the outside and cooked through on the inside.

Brush the coconut milk on the pork occasionally while it’s on the grill.

Serve warm with sticky rice.

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5

SCRABBLE SOUP VIOLA FIDLER

1 pound ground beef 1 cup chopped onion 6 cups water 2 cans diced tomatos undrained 1 cup each chopped celery, carrot, turnip and potato 1 tbsp. dried parsley flakes 2 beef bouillon cubes 2 garlic cloves minced 1 tsp dried oregano ½ tsp Worcestershire sauce 1 tsp each salt and pepper 1 cup uncooked alphabet macaroni In a dutch oven or kettle cook beef and onion until meat is no longer pink; drain and add water and vegetables and seasonings.

Bring to a boil. Reduce heat, simmer for 20 minutes or until vegetables are crisp. Add macaroni. Simmer for 15 mins or until macaroni and vegetables are tender.

Yields 12 servings. 3 quarts.

SHRIMP SALAD CUCUMBER VIOLA FIDLER

¼ lb. cooked cleaned baby shrimp chopped 1 stalk celery, finely chopped 2 tbsp of finely chopped red onion ½ tsp lemon zest 1/8 tsp pepper 3 tbsp miracle while calorie-wise spread 2 english cucumbers each cut into 16 slices Combine all ingredients except cucumbers. Spoon onto cucumber slices special extra: sprinkle with chopped fresh chives.

About 20 calories.

PINEAPPLE SALSA COLLEEN STONE

1 cup fresh pineapple (if fresh is not available, use canned pineapple and drain juice) 3 tbsp fresh cilantro chopped ¼ of a large red onion diced finely ½ tsp black pepper 1 fresh lemon Combine all ingredients in a bowl and refrigerate at least 1 hour.

SWEDISH GLÖGG CHARLENE KILLAM

3 whole cardamom seeds 6 whole cloves 1 stack cinnamon 1-4 inch strip orange rind (yellow part only) 1 1/3cup of water 1/3 cup bleached almonds ½ cup golden raisins 1 bottle Bordeaux wine 1 bottle port wine ½ bottle cognac sugar to taste Tie cardamom seeds, cloves, cinnamon and orange rind in a cheesecloth bag. Place in water and bring to a boil. Simmer, covered, for 10 mins. Add almonds and raisins and simmer for 10 mins. more. Add Bordeaux wine, port wine and cognac and bring to a quick boil. Remove from heat. Cool and store, covered, overnight. At serving time, remove spice bag. Heat glögg but do not boil. Add sugar to taste.

Serve in heated mugs or glasses with a few almonds and raisins in each glass. This is a traditional Swedish Christmas drink.

FRESH YOGURT SAUCE COLLEEN STONE

½ cup grated English cucumber with peel ¼ tsp salt 1 cup low fat plain yogurt 1 garlic clove minced 2 tbsp chopped fresh mint leaves (or parsley) Combine cucumber and salt in a small bowl. Let stand for 10 mins.

Pour into sieve. Squeeze cucumber until more liquid is gone. Return to bowl. Add remaining three ingredients. Stir gently. Cover and chill for one hour to blend flavours.

Makes 1 ½ cups.

6

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Vietnamese Cuisine APPETIZERS

1A Salad Rolls (3) ...............................................................6.25 1B Salad Rolls (4) Vegetarian .............................................6.25 2A Spring Rolls (6) .............................................................6.25 2B Spring Rolls (5) Vegetarian ...........................................6.25 3 Wonton Soup ..................................................................6.25 4 Beef Balls Soup ...............................................................6.25 5 Pork Dumplings (8) .........................................................7.99 6 Deep Fried Shrimp (8) .....................................................7.99 7 Egg Roll ...........................................................................1.95

NOODLE SOUPS

8 House Special Noodle Soup ....................................7.99 8.99 9 Thai Noodle Soup ....................................................7.99 8.99 10 Rare Beef Noodle Soup ..........................................7.99 8.99 11 Well Done Beef Noodle Soup .................................7.99 8.99 12 Rare Beef & Meatball Noodle Soup 7.99 8.99 13 Well Done Beef & Meatball Noodle Soup 7.99 8.99 14 Meatball Noodle Soup ...........................................7.99 8.99 15 Satay Noodle Soup ................................................7.99 8.99 16 Vegetable Noodle Soup .........................................7.99 8.99 17 Chicken Noodle Soup ............................................7.99 8.99 18 Wonton Noodle Soup ............................................ 7.99 8.99 19 Seafood Wonton Noodle Soup ..............................8.99 9.99 20 Wor Wonton Noodle Soup .....................................8.99 9.99 21 Seafood Noodle Soup ............................................7.99 8.99

VERMICELLI NOODLES

22 House Special Vermicelli Noodles (Grilled Pork, Spring Roll, Prawns) ............................................ 9.99 23 Grilled Pork on Vermicelli Noodles ................................8.50 24 Spring Rolls on Vermicelli Noodles ............................... 8.99 25 Grilled Pork & Spring Rolls on Noodles .................................8.99 26 Grilled Chicken & Spring Rolls on Vermicelli Noodles......................................................... 8.99 27 Grilled Spicy Beef & Spring Rolls on Vermicelli Noodles .........................................................8.99 28 Grilled Pork & Prawns on Vermicelli Noodles .........................................................8.99 29 Grilled Chicken & Prawns on Noodles 8.99

STIR FRIED NOODLES

Business Hours: M-F: 11:00 am - 9:00 pm Sat: Noon - 9:00 pm Sun: 4:00 pm - 8:00 pm PAYMENT:

30 Curry Chicken Stir Fry with Vermicelli Noodles .......................................................10.50 31 Beef Satay on Vermicelli Noodles ................................10.50 32 Beef Shanghai Noodle Stir Fry .....................................10.50

33 Pork Shanghai Noodle Stir Fry ....................................10.50 34 Chicken Shanghai Noodle Stir Fry ...............................10.99 35 Tiger Prawns Shanghai Noodle Stir Fry ..............................10.99

RICE PLATES

36 BBQ Pork Chop on Rice ...............................................10.99 37 BBQ Chicken on Rice ...................................................10.99 38 Lemon Grass Chicken on Rice .....................................10.99 39 Beef & Shanghai Bok Choy on Rice .............................10.50 40 Chicken & Broccoli on Rice .........................................10.50 41 Beef & Broccoli on Rice ...............................................10.50 42 Spicy Beef & Vegetables on Rice .................................10.50 43 Chicken & Vegetables on Rice .....................................10.50 44 Spicy Tiger Prawns on Rice .........................................10.50 45 Curry Chicken on Rice .................................................10.50 46 Chicken & Tiger Prawns with Vegetables on Rice ........................................................................11.99 47 Spicy Pork (BBQ Pork, Onion & Green Peppers) ............................................................14.99 48 Spicy Pork, Chicken & Tiger Prawns .................................15.99

Chinese Cuisine CHICKEN

49 Salt & Pepper Chicken .................................................14.99 50 Chicken with Black Bean Sauce ...................................10.99 51 Szechwan Chicken .......................................................10.99 52 Diced Chicken with Cashew Nuts .................................10.99 53 Sliced Chicken with Mushrooms .................................10.99 54 Sweet & Sour Chicken Balls ........................................10.99

RICE

67 Chicken, Beef or BBQ Pork Fried Rice ............................8.50 68 Shrimp Fried Rice .......................................................... 8.99 69 House Fried Rice ...........................................................9.99 70 Steamed Rice ................................................................2.99

CHOW MEIN

71 Chicken, Beef or BBQ Pork Chow Mein ..............................10.99 72 Shrimp Chow Mein ......................................................10.99 73 Seafood Chow Mein .....................................................11.99 74 House Special Chow Mein ...........................................11.99

CHOP SUEY

75 Chicken, Beef or BBQ Pork Chop Suey ..............................10.99 76 Shrimp Chop Suey .......................................................10.99 77 Seafood Chop Suey .....................................................11.99 78 House Special Chop Suey ............................................11.99

VEGETARIAN

79 Mushroom Fried Rice ....................................................8.99 80 Vegetable Chow Mein ....................................................9.99 81 Mixed Vegetable Chop Suey ..........................................9.99 82 Vegetarian Shanghai Noodle ..........................................9.99

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Chicken Nuggets with Fries ................................................5.99 Chicken Finger with Fries ....................................................6.99 Fish & Chips with Fries .......................................................5.99 French Fries ........................................................................2.99

BEEF

55 Beef & Broccoli ............................................................10.99 56 Ginger Beef ..................................................................10.99 57 Szechwan Beef ............................................................10.99 58 Curry Beef ...................................................................10.99 59 Beef with Black Bean Sauce .........................................10.99

PORK

60 Sweet & Sour Boneless Pork .......................................10.99 61 Honey Garlic Boneless Pork ........................................10.99

SEAFOOD

62 Salt & Pepper Shrimp ..................................................12.99 63 Salt & Pepper Seafood ................................................14.99 64 Seafood with Black Bean Sauce ...................................14.99 65 House Special Seafood with Minced Vegetables ......................................................14.99 66 Curry Shrimp ...............................................................11.99

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7

SIMPLE TUNA SPREAD GLORIA MILLICHAMP

2 tbsp finely chopped red onion 6 oz can of white tuna, packed in water, drained and broken into chunks 4-6 tsp Teriyaki sauce Combine all 3 ingredients in a small bowl. Chill for 1 to 2 hours to blend flavours. Makes 1 cup.

CHEESY PEPPERONI PULLS DARLENE HOLLMAN

120 g pepperette pepperoni sticks, cut into bite size pieces 1 green pepper, chopped 1 large onion, chopped 1 cup grape or cherry tomatoes ¼ cup zesty Italian dressing 1 cup light 4 cheese Italiano shredded cheese 1 package (1 pound/450 g) refrigerated pizza dough Preheat oven to 400 degrees F. Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9 inch baking dish sprayed with cooking spray. Sprinkle with cheese.

Cut pizza dough into 2 inch chunks with sharp knife or kitchen shears.

Place evenly over cheese.

Bake 30 min, cool 10 min, Invert onto platter then carefully remove dish.

HAM BALL DARLENE HOLLMAN

8 oz cream cheese ¼ cup mayonnaise 2 tins flaked ham 2 tbsp parsley 1 tsp minced white onion ¼ tsp regular mustard ¼ tsp tobasco sauce

CRAB AND SHRIMP DIP PESTO EGGS WITH DARLENE HOLLMAN SHRIMP 1 can king crab 1 can medium shrimp 1 cup chili sauce ½ cup miracle whip or mayonnaise ½ cup chopped ripe black olives ¼ cup minced onion ¼ cup chopped celery dash garlic salt and Worcestershire sauce to taste juice of half lemon 1 pkg of cream cheese (for bottom) Mix all the ingredients (except the cream cheese), spread cream cheese on bottom of flat plate and cover with other mixed ingredients.

ANTIPASTO DARLENE HOLLMAN

½ pound cauliflower (small) 1 can pitted black olives 1 small jar green olives with pimento, drained 1 small jar sweet pickled onions, drained 30 oz ketchup 3 green peppers, chopped ½ cup olive oil ¼ cup vinegar 2 cans chunk tuna, chopped 1 can sliced mushrooms, drained 1 can small shrimp, drained

DARLENE HOLLMAN

8 hard-cooked eggs ¼ cup mayonnaise or salad dressing ¼ tsp garlic powder ¼ tsp salt Dash of ground red pepper (cayenne) ½ cup chopped cooked small shrimp 1 to 2 tbsp pesto 16 whole cooked large shrimp Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy. Stir in chopped shrimp.

Carefully spoon yolk mixture into egg white halves. (If making ahead, cover and refrigerate up to 24 hours). Just before serving, top each with about ¼ tsp pesto. Top each with whole shrimp. Serve immediately.

In a large saucepan, pre-cook cauliflower about 5 min., drain.

Add olives, onions, ketchup, oil and vinegar. Simmer 10 minutes.

Add tuna, mushrooms and shrimp.

Simmer 30 min.,. Bottle and refrigerate. Using a food processor for chopping all the ingredients makes a fine antipasto which is easy to put on crackers.

Mix together, form ball and roll in sesame seeds. Keep refrigerated till ready to use.

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SATURDAY NOVEMBER 15, 2014

CHEESY PESTO AND SUN-DRIED TOMATO TORTE DARLENE HOLLMAN

3 packages (8 oz each) cream cheese, softened ½ cup grated parmesan cheese 3 cloves garlic, finely chopped 1 container (7 ox) refrigerated pesto 1 jar (8 oz) minced oil-packed sundried tomatoes, well drained Baguette slices, if desired Place cream cheese, parmesan cheese and garlic in food processor.

Cover and process until blended.

Divide into thirds (about one cup each). Line 5-cup mold or loaf pan, with plastic wrap.

Spoon one-third of the mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of

the cheese mixture over the pesto layer. Spoon remaining cheese mixture over tomatoes. Strike filled mixture on counter to pack down.

Cover and refrigerate 1 – 2 days.

When ready to serve, invert mold onto serving platter. Remove plastic wrap. Serve torte with baguette slices.

CRAB QUICKIES

Worcestershire sauce, Tabasco and garlic salt. Chill until shortly before serving time. Turn on broiler. Spread rounds of melba toast thickly with crab mixture, spreading it right to the edge.

Set on broiler rack. Broil about 2 minutes or until hot. Cool slightly and top each with a tiny strip of pimento and sprig of parsley.

Makes about 2 doz.

DARLENE HOLLMAN

5 oz can crabmeat ¼ cup mayonnaise ¼ cup grated parmesan cheese ¼ tsp Worcestershire sauce dash of Tabasco dash of garlic salt round Melba toast tiny sprigs of pimento tiny sprigs of parsley Drain crabmeat and flake with a fork. Add mayonnaise, cheese,

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9

CANNOLI CORNETS DARLENE HOLLMAN

Filling: ½ cup whole-milk ricotta cheese, at room temp.

4 oz cream cheese, softened 3 tbsp confectioners sugar 1/3 cup semisweet chocolate mini chips 1/3 cup chopped red and/or green candied cherries 1 tbsp freshly grated orange peel 1 sheet frozen puff pastry (from a 17.3 oz box), thawed as directed on box 1 large egg, beaten with 1 tbsp water Decoration: Granulated sugar or white crystal decorating sugar 1. Filling: Put ricotta, cream cheese and sugar in food processor; process until well blended. Stir in chocolate chips, cherries and orange peel. Scrape into a sturdy gallonsize zip lock bag and refrigerate at least 24 hours or up to 3 days to firm and let flavours develop.

2. Forms For Cornets: Roll six 6x4 inch pieces heavy-duty foil diagonally to form little cones.

Stuff with crumpled foil to make cones rigid. (they don’t have to be perfect). Coat with non-stick spray.

3. Preheat oven 375 F. Have a baking sheet ready.

4. Unfold puff pastry on a lightly floured work surface. With a pastry wheel or long, sharp knife, cut in eighteen ½ inch wide strips.

5. Brush top of each strip with egg mixture. Starting at tip of cone, wrap one strip egg side out to middle of cone, taking care not to stretch pastry. Place on baking sheet at least one inch apart; sprinkle with sugar. Repeat with five more strips.

6. Bake 18–20 minutes until puffed and lightly browned. Pull out foil cones to reuse; transfer

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cornets to a wire rack to cool.

Repeat twice with remaining strips.

7. Just before serving: cut ½ inch off one bottom corner of bag with filling. Pipe filling through opening into pastry cones.

BRIE’N PECAN BITES DARLENE HOLLMAN

1 wedge brie 1 jar apricot jam 1 handful pecans, chopped 1 bag Tortilla chips (scoops) Fill tortilla chips with brie. Top with apricot jam. Sprinkle with pecans and place under broiler until cheese has melted. Be careful not to burn.

TWO HOUR BUNS DARLENE HOLLMAN

2 tsp sugar 1-½ cup lukewarm water 2 tbsp yeast 1-½ cups warm water 6 tbsp sugar 6 tbsp oil (Crisco) 2 eggs (lightly beaten) flour 1 tbsp vinegar Mix water, sugar, yeast together and let stand 10 minutes. In another bowl mix vinegar, water, sugar, oil, eggs

CAROLS AND COOKIES

SEAFOOD MELT FOR A BUNCH DARLENE HOLLMAN

1 7½ oz can salmon ¼ cup mayonnaise ¼ cup cream cheese 1 large green onion, chopped 10 drops Tabasco sauce 1 loaf French bread 7 slices cheese slices, cut in triangles Mix together salmon, mayonnaise, cream cheese, green onion and Tabasco sauce. Cut French bread in half lengthwise.

Butter French bread and spread mixture on top. Top with cheese triangles. Place in a 450 degrees oven for 4 minutes. and 1 cup flour together. Add the yeast mixture and 1 cup flour to the vinegar mixture and beat again. Add enough flour to make a soft dough, just past the sticky stage.

Put in a well greased bowl and let stand 15 minutes. Punch down; then let stand another 15 minutes. Punch down and let stand another 15 minutes. Punch down a last time and put into well greased pans. Let stand 1 hour. Bake at 350 F for ½ hour to 1 hour until golden brown.

SATURDAY NOVEMBER 15, 2014

PUFF PASTRY CHEESE TWISTS DARLENE HOLLMAN

1 sheet Butter Puff Pastry 2/3 cup grated Parmigiano Reggiano 1 tbsp poppy seeds ¼ tsp sea salt Preheat oven to 400 degrees F, Line large baking sheet with parchment paper. Unroll puff pastry onto floured work surface; sprinkle pastry with Parmigiano, poppy seeds and salt. Press down on toppings to make them stick to pastry. Using sharp knife, cut pastry into ½ inch thick strips.

Your will get about 20. Twist each strip a few times to form a spiral and place 1 inch apart on prepared baking sheet.

Bake in centre of oven for 13 15 minutes or until golden brown.

Transfer to wire rack to cool. Serve warm or at room temperature.

NUTS & BOLTS KARLA WYLD

12 cupss Cheerios 7 cups Shreddies 5 cups Pretzels 5 cups Crispix 3 cups Mixed nuts ps butter 1 ½ cups ce 2 tbsp. Worcestershire sauc sauce 2 tsp. garlic salt 2 tsp. celery salt 2 tsp. seasoned salt Combine ne cereals, pretz pretzels zelss an aand nd nuts in a large roasting p pan. an n.

Melt butter utter in microw microwave wave vee oorr inin ng ffour ng oou ur ur saucepan and add remai remaining ts and mix tog geth th herr. ingredients together. ver cereal mix xturre.. T oosss ttoo Drizzle over mixture.

Toss vered ed, in in 2250 50 50 coat well. Bake, uncov uncovered, oorr aabout bou utt degree F (120 degreess C)) ffor tirring ever ry 300 m i utes in uteess. ut 2 hours, stirring every minutes. re in airtigh ht co ont n aaiiine ner oorr ne Cool. Store airtight container bags.

May you be blessed with much good fortune this holiday season #115, 5114 - 58th Street

Red Deer Free Parking Available 1-888-884-9948

403-343-6623 78301K15

Health and Happiness to All

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SATURDAY NOVEMBER 15, 2014

11

BLUE CHEESE AND ROSEMARY SHORTBREAD FROM THE ATCO 2014 HOLIDAY COLLECTION COOKBOOK

and cool on racks.

14. Store in an airtight container in refrigerator for up to 1 week. May be frozen. Makes about 4 dozen.

the Raw Turbinado Style Golden

Cook’s Note: ATCO Blue Flame Kitchen used Kraft Foods Sugar in

7.6 g carbohydrate, 0.1 g fibre, 54

1 cup salted butter, softened ½ cup berry sugar 2 cups all-purpose flour ½ cup crumbled blue cheese 1 tbsp chopped fresh rosemary ½ cup golden granulated sugar crystals 1. Using medium speed of an electric mixer, beat butter until creamy.

2. Using low speed, gradually beat in berry sugar until blended. Gradually beat in flour until combined.

3. Using medium speed, beat for 3 minutes.

4. Stir in cheese and rosemary.

5. Divide dough in half. Shape each half into a 1 ½x8 inch log. Roll each log in sugar crystals to coat.

6. Wrap logs individually in plastic wrap and freeze until firm or for up to 24 hours.

7. Remove logs of dough from freezer and let stand for 30 minutes.

8. Meanwhile, preheat oven to 325°F. 9. Unwrap logs and cut into ¼ inch thick slices.

10. Place slices 1 ½ inches apart on parchment paper-lined cookie sheets.

11. Bake until cookies are firm and lightly browned on bottoms, about 14 - 16 minutes.

12. Let cookies stand for 5 minutes on cookie sheets.

13. Remove from cookie sheets

12 RED DEER ADVOCATE

Sugar for the golden granulated sugar crystals.

Nutritional analysis per cookie: 72 calories, 4.3 g fat, 0.9 g protein, mg sodium

STAFF RECIPE A BIG BATCH OF BORSCHT SUSAN ZIELINSKI

6 beets ¾ head of celery, chopped ½ bag of mini carrots, chopped 1 large can of diced tomatoes 3 onions, chopped 6 cloves of garlic 2 bay leaves 2 cans of broad beans ½ cup dried dill ½ bunch of parsley eight shakes of pepper up to 1 cup of white vinegar 12 cups vegetable broth Beet Preparation Boil beets in skin, don’t cut off ends or else juice will bleed out.

Simmer at low boil for about 20

CAROLS AND COOKIES

minutes or until soft. When cool, wear rubber gloves to rub off skins and chop into short strips.

Soup Preparation Saute garlic and onions in 3 tablespoons of oil over low medium heat in soup pot, cook for about 10 minutes until soft, not brown.

Add carrots and celery and sweat for about 10 minutes.

Add vegetable broth and bring to a boil.

Add bay leaves, tomatoes, beets, beans and simmer about 10 minutes.

Add parsley, dill, pepper and simmer for about 10 minutes.

Add ¾ cup of vinegar and if desired add the rest.

To serve, top with about a tablespoon of sour cream in each bowl and provide slices of buttered rye bread for dunking.

SATURDAY NOVEMBER 15, 2014

RED DE

‚

Central Alberta Co-op

RED DEER

LACOM Festive Entertaining Ideas

Planning A Party?

Looking For......

Quick & Easy Entertaining?

RED DE

Let Central Alberta Co-op help you with your holiday party planning. With a great selection of party trays for you to choose from, they take the work out of a great time!

LACOMBE

INNISF

Fruit Trays Sandwich Trays Meat & Cheese Trays Spinach Dip Trays Vegetable Trays

INNISFAIL

SPRUCE LACOMB Great Gift Ideas!

We have a huge selection of trays available at the deli, instore bakery and the new smokehouse sausages made in-store

Quick & Easy Meal Solutions?

Hot & Ready to Eat!

SPRUCE VIEW

Custom Gift Baskets

Cheese Gift Boxes

INNISFA

Products may not be exactly as shown or available at all locations.

Deer Park Centre

30 Ave. & Dunlop St., Red Deer Open Monday - Sunday 8 a.m. - 10 p.m.

Spruce View Co-op Food Market Main Street Daily 9 a.m. - 7 p.m.

Lacombe Centre Co-op Market Place 5842 Hwy. 2A, Lacombe Open Monday - Sunday 8 a.m. - 9 p.m

Innisfail Co-op Food Market 4303 - 50 Street, Innisfail Daily 8 a.m. - 9 p.m.

Plaza Centre

5118 - 47 Ave., Red Deer Open Monday - Sunday 8 a.m. - 9 p.m.

w w w. c e n t r a l a b . c o o p

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13

EDAMAME-CRUSTED LAMB LOLLIPOPS FROM THE ATCO 2014 HOLIDAY COLLECTION COOKBOOK

In this recipe, frenched racks of lamb are cut into individual ribs so that they can be served as an hors d’oeuvre.

½ cup frozen shelled edamame, thawed and patted dry 1 cup panko 1 tbsp chopped pea shoots 1 ½ tsp grated lemon peel 1 ½ tsp fresh lemon juice 1 ½ tsp basil, crumbled ¼ tsp cayenne pepper ¼ tsp ground coriander ¼ tsp ground cumin ¼tsp turmeric Pinch salt 1 cup all-purpose flour 4 large eggs 2 frenched racks of lamb (8 ribs each) Curried Cucumber Yogurt (recipe on page 18)*

14 RED DEER ADVOCATE

baking sheet.

1. Preheat oven to 375°F. 2. Place edamame in a food processor; process, using an on/ off motion, until finely chopped.

Add panko, pea shoots, lemon peel, lemon juice, basil, cayenne pepper, coriander, cumin, turmeric and salt; process, using an on/off motion, until combined.

3. Transfer edamame mixture to a pie plate. Place flour in a second pie plate. Beat together eggs in a third pie plate. Set pie plates aside.

4. Cut racks of lamb into individual ribs. For each rib, scrape the exposed bone with a paring knife, removing and discarding any excess meat or fat.

5. Working with one rib at a time, dredge lamb in flour, shaking off excess. Dip lamb in eggs, turning to coat both sides. Place lamb in edamame mixture, pressing lightly so that edamame mixture adheres; turn to coat both sides.

6. Place ribs in a single layer in a parchment paper-lined rimmed

CAROLS AND COOKIES

7. Bake until golden brown and a meat thermometer registers 135 140°F, about 15 - 20 minutes.

8. Let stand for 10 minutes before serving. The internal temperature will continue to rise several degrees during standing.

The final temperature should be 140°F for rare lamb.

9. Serve with Curried Cucumber Yogurt. Makes 16.

Cook’s Note: Pea shoots are a pea plant’s thin leaved offshoots. They have a mild pea flavour. Look for them in the refrigerator case in the produce section of grocery stores. If desired, ask your grocery store’s butcher or at a specialty butcher shop if they can french 16 individual lamb ribs for you.

Nutritional analysis per lollipop: 213 calories, 13.3 g fat, 12.7 g protein, 9.8 g carbohydrate, 0.6 g fibre, 64 mg sodium

SATURDAY NOVEMBER 15, 2014

CURRIED CUCUMBER YOGURT FROM THE ATCO 2014 HOLIDAY COLLECTION COOKBOOK

1 CUP PLAIN YOGURT 3/4 CUP FINELY CHOPPED SEEDED ENGLISH CUCUMBER 1 TBSP FRESH LIME JUICE 1 TSP GRATED LIME PEEL 1 TSP CHOPPED FRESH CILANTRO 1/4 TSP CURRY POWDER 1/8 TSP CAYENNE PEPPER 1/8 TSP SALT

Combine all ingredients until blended. Refrigerate until serving.

Makes 1 ½ cups.

Seasons Greetings from all of us at Divine Flooring

...because we care Bay #1, 7419 - 50 Avenue, Red Deer ( On the corner of 74 St & Gaetz Ave)

403.352.8970 www.divineflooring.net

DROP AND DONE LUXURY VINYL PLANK Regular price $4.60 sq ft

Sale Price

4

$ 25

FLEXI-PLANK LUXURY VINYL PLANK Regular price $4.25 sq ft

sq ft

*sale price ends December 31, 2014

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Sale Price

3

$ 99 sq ft

SATURDAY NOVEMBER 15, 2014

15

ENTREES BROCCOLI WILD RICE CASSEROLE

BAKED MARGARITA SPAGHETTI SQUASH

MARIAN SAGE

AUDREY GAUTHIER

Ingredients: 3 cups broccoli, chopped 1 pkg. Uncle Ben’s Long Grain and Wild Rice 1 ¼ cups cheddar (or marble) cheese, shredded 10 oz. can mushroom soup

1 large spaghetti squash 3 tbsp. olive oil 1-2 Roman tomatoes, diced 2 tbsp. finely chopped basil ¼ cup shredded Mozza cheese 1 tsp. of salt 1 tsp. pepper 1 tsp. garlic powder or salt

Directions: 1. Blanche broccoli 2. Cook rice according to package directions 3. Combine broccoli, rice, soup, and 1 cup of cheese 4. Put into casserole dish 5. Sprinkle remaining cheese on top 6. Bake at 350 degree F for 30 minutes Note:: On Note: Note Onee cu cup p of ccooked ooke oo ked d ha ham m may added orr cchicken hick hi hick cken nm ay y bbee ad adde dd deed to tthe he he ca casserole asser sserrol ss ole le be bbefore befo efo fore S Step tep 5. te 5.

16 RED DEER ADVOCATE

Preheat oven to 400 degrees.

Slice squash in half lengthwise down the middle. Remove the seeds and centre strings. Place on a cookie sheet. Drizzle the two halves with oil and sprinkle with salt, pepper and garlic powder. Bake for 30-40 mins, until tender. Remove from oven. Scrape and fluff spaghetti with a fork. Leave in the skin. Turn on the broiler. Add tomatoes and basi ba basil sill an and d st stir ir iin n th thee sq squash. qua uash sh. Sp Sprinkle pri rink nkle le with ith h ccheese. heese. hees e. B Broil roil il ffor or 33-4 -44 m minutes. inut in utes tess.

S Se Serve erv rve hot h ho hot. ot. t.

CAROLS AND COOKIES

VERENIKAS DARLENE HOLLMAN

Make a dough out of 1 cup flour, 2 eggs, pinch of salt. Water enough to make a stiff dough. Mix well. Roll out on floured board. Cut into 5 triangles approximately.

Filling: cottage cheese green onions 1 egg salt and pepper Place filling in center of triangle, squeeze corners together and cook in boiling salted water for approximately 20-30 minutes. Cover with cream gravy.

Cream Gravy: sour cream (heated) pepper saltlt aand sa nd pe pepp pper pp e er

SATURDAY NOVEMBER 15, 2014

STRATA DARLENE HOLLMAN

12 slices white bread, crust removed and cubed 1 pound bacon, cut into 1 inch pieces and crisply fried ½ red pepper chopped 1 bunch green onions chopped 4 cups shredded cheddar cheese 6 eggs 3 cups milk ½ tsp salt, ½ tsp dry mustard, ¼ tsp pepper

Southpointe Common

#183, 2004 - 50 Avenue, Red Deer

Phone: 403-346-9333 www.milanoformen.com

Place ½ of cubed bread in greased 9x13 pan, cover with ½ of bacon, onion, pepper and cheese.

Repeat. Mix remaining ingredients and pour over.

Place in fridge overnight or for 2 hours. Bake uncovered at 350 F, 30-40 minutes or until firm in center.

SPINACH BACON CHEESE QUICHE DARLENE HOLLMAN

1 pound Smoked Bacon cooked and crumbled 6 large eggs beaten 1-½ cups heavy cream Salt and Pepper 2 cups chopped fresh spinach 1 cup shredded cheese (any kind) 1 (9-inch) refrigerated pie crust fitted to a 9-inch glass pie plate Preheat the oven to 375 degrees F. Combine the eggs, cream, salt and pepper and blend together.

Layer the spinach, bacon and cheese in the bottom of the pie crust then pour the egg mixture on top.

Bake for 35 to 45 minutes until the egg mixture is set.

Cut into 8 wedges.

TURKEY RICE DRESSING DARLENE HOLLMAN

Starting Nov. 30 Monday - Friday 9:30 - 8:00 Saturday 9:30 - 5:00 Open Sunday (Nov. 30, Dec. 7, 14, 21) 12:00 - 5:00 Wed., Dec. 24 9:30 - 3:00 Closed Dec. 25, 26 & 27

Proudly serving multiple generations in Central Alberta for 17 years!

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3 cups rice, cooked day before Sauté 2 onions and celery in oil Combine onions/celery and 4 cups bread crumbs with rice Add sage, pepper, salt, hy’s seasoning salt and 2 tbsp oil Season inside of cavity then stuff cavity and tie, baste turkey with butter and bake

Christmas Hours

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SATURDAY NOVEMBER 15, 2014

17

CREAMY TURKEY CHOWDER

TILAPIA TACOS WITH CILANTRO CREAM

DARLENE HOLLMAN

DARLENE HOLLMAN

1 large onion chopped 3 celery ribs with leaves cut into ¼ inch pieces 6 tbsp margarine 6 tbsp flour 1 tsp salt ¼ tsp pepper ¼ tsp garlic powder ½ tsp each of sage and thyme 1-½ cups milk 4 cups cubed, cooked turkey 5 medium carrots cut into ¼ inch pieces 1-2 cups turkey or chicken broth 1 cup frozen peas or corn

8 original toritilas 1/3 cup low fat sour cream ¼ cup chopped fresh cilantro, plus leaves for garnish ¼ cup cilantro chili lemon grilling sauce, divided 2 limes, juiced, divided 1 pkg Tilapia fillets, thawed and patted dry ¼ tsp each salt and pepper 1 cup shredded red cabbage 1 ripe avocado, peeled and sliced

Sauté onion, celery in margarine until tender, stir in flour and seasonings; gradually add milk stirring constantly until thickened.

Add turkey and carrots.

Add enough broth until soup is desired consistency, cover and simmer for 15 minutes. Add peas and corn. Cover and simmer until carrots are cooked through.

CHICKEN SCHNITZEL VIOLA FIDLER

½ cup flour 1 cup cornflakes or breadcrumbs 2 eggs 2 large boneless chicken breast ½ tsp pepper ½ tsp salt 2 tbsp olive oil 1 tbsp butter

GROS CREPE

Preheat oven to 450 degrees F. Wrap tortillas in foil. In a small bowl, mix sour cream, cilantro, 1 tbsp grilling sauce and 1 tbsp lime juice.

Set wrapped toritilas on top rack to warm through, 2-3 minutes.

Season tilapia with salt and pepper, and brush with remaining grilling sauce. Place fillets on parchment paper-lined baking sheet. Bake until cooked through., 7-8 minutes.

Flake fish gently with a fork, drizzle with remaining lime juice and arrange on a platter with cabbage, avocado, sour cream mixture and tortillas. Garnish with cilantro leaves.

Place flour in wide bowl, beat eggs in separate bowl with salt and pepper. Place cornflakes or crumbs in third bowl. Cut each breast in half horizontally into thin cutlets then, using meat mallet, pound each piece to ¼ inch thick. Dredge each chicken breast in flow then in egg, drain off, coat in crumbs. In fry pan, heat oil and butter over medium heat. Fry for 2 mins per side.

DARLENE HOLLMAN

¼ cup butter 1 cup all-purpose flour 1 cup milk 6 eggs, slightly beaten 1/8 tsp salt Preheat oven to 350F, Melt butter in a medium baking dish or skillet. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. Bake on center rack in the preheated oven for 30-40 minutes, until golden brown.

This light, golden crepe is fabulous served with maple syrup or your favourite fruit preserves.

18 RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

MEAL IN ONE

LEMON CHICKEN WINGS

VIOLA FIDLER

KARLA WYLD

1 lb hamburger (degreased) placed on bottom of 2 quart casserole Add in : 1 tsp salt 1 onion 4 medium potatos cubed (poured over casserole) 1 can cream corn (microwave 25 minutes on high, stirring gently once or twice)

2 pounds chicken wings (tips removed) – can use other chicken cuts as well Batter: 4 tbsp flour 2 tbsp cornstarch 1 tsp garlic salt 1 tsp pepper

To degrease hamburger place hamburger ½ at a time in a plastic colander or sieve. Place over a glass bowl. Over with wax paper and microwave three minutes on high. All the fat will drain into the bowl and can be easily discarded. This way, by microwaving more or less, you can take as much fat from the hamburger as you wish.

Mix dry ingredients together, shake wings in powder to cover. Bake at 400 F for 45 mins on parchment paper or until crispy, turning ½ way through.

Sauce: 2 tbsp vinegar 6 tbsp white sugar 1 lemon, sliced 2 tsp ketchup Combine sauce ingredient in microwavable bowl for 3 mins. Stir, press lemon slices. Cook for 3 more minutes.

Pour sauce over cooked wings. *May thicken sauce using 1 tbsp cornstarch mixed with 1 tbsp cold water. Add once sauce is halfway cooked.

RIBS ADOBO VIOLA FIDLER

1 cup water 3 tbsp vinegar 2 tbsp soy sauce 1 tsp salt ½ tsp pepper ½ tsp garlic powder 2 bay laves 1 tbsp oyster sauce 2 ¼ lbs pork spareribs cut in short lengths

We Measure, Build and Install your Blinds.

Cut meat between ribs to separate. Place in large saucepan.

Stir remaining ingredients together in small bowl. Pour over ribs. Let marinate for one hour in refrigerator. Stir often so ribs are coated. Cover, bring to a boil and simmer for about 1 hour until tender. Drain and reserve juices. To serve, brush ribs with juice. Arrange on a tray. Heat in 400 degree oven for 5 to 10 minutes until hot. Makes about 3 dozen ribs.

We are a custom window coverings and blinds manufacturing company that services the commercial and retail markets.

403.877.6875 wwwprakinteriors.com 4917 - 48 Street, Red Deer RED DEER ADVOCATE

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SATURDAY NOVEMBER 15, 2014

19

CROCK POT CHICKEN TACO CHILI

TURKEY CACCIATORE WITH A TWIST

SCHULTZ’S BROCCOLI EASY CHEESY STYLE

DIANE EVANOFF

DIANE EVANOFF

EILEEN SCHULTZ

Ingredients: 1 onion chopped 1 sixteen oz. can black beans 1 sixteen oz. can kidney beans 1 eight oz. can tomato sauce 10 oz. package frozen corn kernels 2 (14.5 oz.) cans diced tomatoes with chilies 1 packet taco seasoning 1 tbsp. cumin 1 tsp chili powder 24 oz boneless, skinless chicken breasts and chili pepper, chopped ¼ cup fresh cilantro

2 small or 1 large onion, chopped 2 garlic cloves crushed 3 tbsp. olive oil 2 tsp. dried oregano 3 cans chopped tomatoes or cherry tomatoes 1 tbsp. sugar Little splash of vinegar.

About 500 grams leftover turkey shredder into chunks 1 x 125 balls mozzarella 2 good handfuls of breadcrumbs.

1 ½ pounds broccoli or 2 large bunches 2 ten ¾ oz. cans of cream of mushroom soup ½ cup of half and half cream 4 tbsp. grated red onion 1 ½ cups grated cheddar cheese 1/16 tsp. paprika 1/16 tsp. salt 1/16 tsp. pepper 1 cup of bread crumbs (or crushed Ritz crackers) 8 slices of bell pepper, red and green

Combine beans, onions, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook for low for 10 hours or on high for 6 hours.

Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Top with fresh cilantro. It is great with low fat cheese, sour cream, over rice and with multigrain chips.

Makes a lot — 10 servings and it’s even better the next day for lunch

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Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning. Then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat over to 220 degrees.

Tear off mozzarella in chunks then scatter over breadcrumbs with a bit more ground pepper. Bake for 20 mins. until turkey is piping hot and bubbling.

CAROLS AND COOKIES

Wash and trim broccoli. Remove flowerets from the stems. Cut stems into even slices. Put broccoli into boiling, salted water: stems for 6-10 mins then flowerets for about 8 mins more. Drain well.

In the meantime, heat mushroom soup with half and half cream. Add grated red onion, cheddar cheese and all spices. Place well drained broccoli in a baking dish. Pour sauce over broccoli, spread Ritz cracker crumbs over top and place bell peppers on top of crumbs. Bake at 350 degrees F for about 25 mins or until top is slightly brown and bubbling bubbling. g. Serve as a ve v vege vegetable ege gettabl table ble with with any wi ny ym main ain ai n di dish dish. sh.. sh

SATURDAY NOVEMBER 15, 2014

CORNISH GAME HENS WITH GARLIC AND ROSEMARY AUDREY MICHAYLUK

4 cornish game hens salt and pepper 1 lemon, quartered 4 sprigs of rosemary 3 tbsp. olive oil 4 cloves of garlic or more 1/3 cup white wine 1/3 cup of chicken broth 4 sprigs of rosemary for garnish

Preheat oven to 450 degrees. Rub hens with 1 tbsp. of olive oil and season with salt and pepper.

Place 1 lemon wedge and 1 sprig of rosemary in each hen’s cavity. Arrange hens in large roasting pan with garlic cloves around the hens. Roast for 25 mins at 450 degrees. Then reduce the temperature to 350.

Whisk the white wine, chicken broth and the remaining 2 tbsp. of olive oil. Pour over the hens.

Continue roasting for an additional 25 mins, basting every 10 mins with the drippings from the roasting pan. Cook until golden brown and juices run clear.

Transfer hens to serving platter, cover with tin foil. Take pan juices and reduce to a sauce like consistency, spoon over hens and serve your favourite stuffing and a light Chianti.

Downtown - 4202 Gaetz Ave. - 403.346.3518 South End - 1939 Gaetz Ave. - 403.343.6645 North Hill - 6791 Gaetz Ave. - 403.347.4141 Deer Park - 69 Dunlop Street - 403.342.6200 RED DEER ADVOCATE

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78260K15

4 Red Deer Locations To Serve You Better!

DESSERTS SWEDISH COFFEE BREAD CARLENE M. KILLAM

Ingredients Bread: 1 cup whole milk ½ cup white sugar ½ cup butter 2-pkg active yeast dissolved in ¼ cup warm water About 4 cups all purpose flour 1 large egg ½ teaspoon salt 1 teaspoon ground cardamom Filling: 2 Tbsp melted butter ¼ cup brown sugar, packed 1 Tbsp white sugar 2 teaspoons cinnamon 1 cup golden raisins (optional) ½ cup slivered almonds (optional) ¼ cup almond paste (optional) Egg glaze: 2 egg yolks 2 Tbsp cream Sugar glaze: 1 cup powdered sugar 1 Tbsp water Method: 1. Put milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and egg.

2. Mix in salt and cardamom.

Slowly add in 2 cups of the flour.

After the first two cups of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl.

3. Turn out onto a floured

22 RED DEER ADVOCATE

surface and knead dough for 7 to 10 minutes until smooth, OR use a dough hook in a stand-up mixer and knead the dough that way for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note that the dough should remain soft, so take care not to add too much flour.

4. Place the dough in an oiled bowl, covered with a clean teatowel or with plastic wrap. Let rise for an hour or until the dough has doubled in size.

At this point you can make a simple braided bread if you want (2 loaves), by punching the dough down, dividing the dough in half, and then dividing each half into three equal parts, rolling the dough pieces into ropes, braiding them, and tucking the ends under. Or you can get more fancy, which is what we’ve done here, with a filling, and forming the dough into a wreath shape. The following directions are for the wreath form.

5. Press the dough down to deflate it a bit. Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and use your fingers to spread it into a 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface. If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again. Like pizza dough, the dough needs time to relax while you are forming it. Brush the dough with melted butter, leaving at least a half inch border on the edges so the dough will stick together when rolled. Mix together the brown and white sugar and the cinnamon and sprinkle the dough CAROLS AND COOKIES

with half of the mixture (saving the other half for the second batch of dough). Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste. You could even sprinkle on some cream cheese for a creamier filling.

6. Carefully roll the dough up lengthwise, with the seam on the bottom. Carefully transfer to a greased baking sheet. Form a circle with the dough on the baking sheet, connecting the ends together.

7. Using scissors, cut most of the way through the dough, cutting on a slant. Work your way around the dough circle. After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle. The dough circle will look like a wreath when you are done.

Repeat steps 5, 7, and 8 with the rest of the dough, to form a second wreath.

8. Cover lightly with plastic wrap and set in a warm area for a second rise. Let rise for about 40 minutes to an hour; the dough should again puff up in size.

9. Preheat the oven to 350°F. Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25-30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.

10. Remove from oven and let cool completely. Whisk together powdered sugar and water to create a final glaze (optional). Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny.

Drizzle the glaze in a back and forth motion over the pastry.

SATURDAY NOVEMBER 15, 2014

ALL DAY BUFFET EVERY DAY WITH DIM SUM

Dragon City Buet Cantonese & Szechuan Cuisine Fully Licensed

Combination Dinners Dinner for Four

Dinner for Six

2 EEgg Rolls Dry Garlic Spareribs Chicken Fried Rice Ch Chi Sweet & Sour Chicken Balls Sw Beef Chop Suey Bee Fortune Cookies For

4 Eggs Rolls Dry Garlic Spareribs Deep Fried Shrimp Beef with Broccoli Chicken Fried Rice Sweet & Sour Chicken Balls Sweet & Sour Pork Fortune Cookies

6 Egg Rolls Deep Fried Shrimp Ginger Beef Lemon Chicken Sweet & Sour Pork Beef with Broccoli House Special Fried Rice House Special Cantonese Chow Mein Fortune Cookies

Appetizers Dim Sum Spring Roll 1. Egg Roll 2. Spring Roll 3. Crispy Wonton (12) 4. Dry Garlic Spareribs 5. Fried Wonton Szechuan Style 6. Pork Dumplings (12) 7. Deep Fried Chicken Wings 8. BBQ Pork Soup 9. Wor Wonton Soup (for 2) 10. Wonton Soup 11. Wor Mein Soup (for 2) 12. Chicken Noodle Soup 13. Hot & Sour Soup (for 2) Chicken 14. Chicken with Black Bean Sauce 15. Lemon Chicken 16. Chicken Hot Pot (boneless) 17. Szechuan Chicken 18. Sweet & Sour Chicken Balls 19. Curry Chicken 20. Almond Guy Ding (stir fried) 21. Almond Soo Guy (deep fried) 22. Chicken with Cashew Nuts 23. Moo Goo Guy Pan 24. Palace Style Chicken 25. Ginger Chicken Beef 26. Beef Tenderloin with Black Bean Sauce 27. Special Beef Tenderloin 28. Beef with Broccoli 29. Beef with Green Peppers in Black Bean Sauce 30. Beef with Fresh Tomatoes 31. Beef with Snow Peas 32. Ginger Beef 33. Curry Beef 34. Beef with Satay Sauce 35. Szechuan Beef 36. Mushrooms with Beef Hot Pot 37. Beef Ginger Hot Pot Hot & Spicy

Pork 38. Salt & Pepper Pork 39. Sweet & Sour Spareribs 40. Sweet & Sour Pork 41. Honey Garlic Spareribs 42. Diced Pork with Cashew Nuts 43. Palace Style Pork 44. Peking Sweet & Sour Spareribs Seafood 45. Deep Fried Shrimp 46. Shrimp in Black Bean Sauce 47. Shrimp with Cashew Nuts 48. Pan Fried Prawn 49. Palace Style Shrimp 50. Scallops in Black Bean Sauce 51. Salt & Pepper Squid 52. Shrimp with Snow Peas 53. Shrimp with Fresh Tomatoes 54. Curry Shrimp 55. Scallops with Snow Peas 56. Shrimp, Scallops & Squid with Mixed Vegetables 57. Seafood Tofu Hot Pot 58. Salt & Pepper Prawns 59. Szechuan Shrimp 60. Szechuan Scallops Chow Mein (Noodles) 61. Chicken Chow Mein 62. Beef Chow Mein 63. BBQ Pork Chow Mein 64. Shrimp Chow Mein 65. Special Chow Mein 66. Vegetable Chow Mein 67. Seafood Chow Mein 68. Beef with Satay Sauce Chow Mein 69. Beef Chow Mein (Cantonese Style) 70. BBQ Pork Chow Mein (Cantonese Style) 71. Jumbo Prawn Chow Mein (Cantonese Style) 72. House Special Chow Main (Cantonese Style) Fried Rice 73. Chicken Fried Rice 74. Beef Fried Rice 75. BBQ Pork Fried Rice 76. Shrimp Fried Rice

EVERY DAY 10% Seniors Discount (60+)

77. House Special Fried Rice (Yang Chow) 78. Mushroom Fried Rice 79. Steamed Rice Chop Suey (Mixed Vegetables) 80. Chicken Chop Suey 81. Beef Chop Suey 82. BBQ Pork Chop Suey 83. Shrimp Chop Suey 84. House Special Chop Suey 85. Scallop Chop Suey 86. Hot & Spicy Chop Suey 87. Stir Fry Chop Suey Specials 88. Mussels in Black Bean Sauce 89. Teriyaki Wings 90. Honey Garlic Boneless Pork 91. Honey Garlic Chicken Wings Egg Foo Yong 92. Plain Egg Food Yong 93. Chicken Egg Foo Yong 94. Beef Egg Foo Yong 95. BBQ Pork Egg Foo Yong 96. Shrimp Egg Foo Yong 97. Mushroom Egg Foo Yong 98. Oriental Special Egg Foo Yong Rice Noodles 99. Beef Chow Mein with Soy Sauce 100. Beef Rice Noodles with Soy Sauce 101. Beef Rice Noodles with Black Bean Sauce 102. Singapore Vermicelli (curry) 103. Hah Moon Vermicelli (sweet & sour) 104. Special Shanghai Noodles 105. Chicken Shanghai Noodles 106. Beef Shanghai Noodles

FREE DELIVERY OVER $35 WITHIN CITY LIMITS 10% OFF PICKUP ORDERS OVER $25 (before tax) FREE Six Pack PEPSI on

pick-up or delivery of $60 or more.

75563K16

11am-10pm DAILY

Dinner for Two Di

Prices subject to change without notice.

Catering private parties up to 200 guests RED DEER ADVOCATE

403.340.3388

157, 2325 - 50 Avenue, Red Deer (Located by Value Village)

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

23

S’MORES RICE KRISPIES TREAT PINWHEELS

STAFF RECIPE

VIOLA FIDLER

10 oz miniature marshmallows ¼ cup buter (plus more for greasing) 5 cups Rice Krispies cereal ¾ cup graham cracker crumbs 7 oz jar marshmallow crème 6 Hershey’s chocolate bars Preheat oven to 200 degrees.

Line a 10x15 jellyroll pan with waxed paper, butter the waxed paper and set aside.

Combine marshmallows and one quarter cup of butter in a microwave bowl. Cover and heat on high for 30 seconds, stir and repeat until completely blended.

Stir in cereal and crumbs. Press mixture into prepared pan. Spread marshmallow crème on top using spatula. Place bars on top of marshmallow crème and put in oven for two mins. Use a spatula to spread the softened chocolate. Let cool for 19 mins. Roll up jellyroll style (like cinnamon roll) starting on long side. Peel away the waxed paper as you roll. Pinch seams together. Place seam side upside down and refrigerate for 30-40 mins. or until chocolate has set.

Note: to make crème, use bag of marshmallows and 4 tsp of corn syrup melted.

24 RED DEER ADVOCATE

CHRISTMAS RISTMAS RIS AS LO OG BARB PETTIE

I made this with our kids every Christmas Eve. It was always a favourite on Christmas Day.

rrectangular serving plate. Cover the log with the remainder of the Cool Whip, then decorate with the candies. Cover with plastic wrap and let chill overnight in the fridge. Cut into diagonal slices to serve.

1 pkg Mr. Christie’s Chocolate Wafers 1 tub Cool Whip topping Assortment of candied spearmint leaves and red cherry candies.

Spread one side of each chocolate wafer with about a teaspoon of Cool Whip.

Place wafers end-to-end on a

STAFF RECIPE CHHERRY ERRY TA ARTS RTS ISSY COVEY

250 g. cream cheese 200 mL condensed milk ¼ lemon juice 1 can ED Smith Cherry Tart filling mini tart shells

CAROLS AND COOKIES

Cook and cool tart shells. Mix cream cheese, condensed milk and lemon juice till smooth. Fill tart shells, top with cherries and enjoy.

SATURDAY NOVEMBER 15, 2014

CARIE’S PUMPKIN CAKE

JIFFY CINNAMON ROLLS

AUDREY GAUTHIER

COLLEEN STONE

4 beaten eggs 1 large can (796 mL) pure pumpkin 1 ½ cups sugar (use Splenda for diabetic) 2 tsp. cinnamon 1 tsp. ginger ½ tsp cloves 1 large (370 mL) can evaporated milk 1 dry package yellow cake mix (use gluten-free, if celiac) ¾ cup butter or margarine

2 cups flours 2 tbsp sugar 4 tsp baking powder 1 tsp salt ¼ cup o butter

Beat the eggs and pumpkin together in a large bowl. Add the sugar, spices and milk and mix well.

Pour into a greased 9 x 13 inch cake pan.

Cut the butter or margarine into the dry, yellow cake mix. Sprinkle on top of the pumpkin mixture.

Bake in a preheated 350 degree oven for about one hour or until a knife can be cleanly inserted. Cool; spread with whipped cream or regular or low fat whipped topping.

LOCALLY OWNED AND FAMILY OPERATED

GINGER CANTALOUPE GLORIA MILLICHAMP

1 cantaloupe ½ tsp ginger 2 tsp honey

Blend these ingredients together until crumble-like texture. Make a well in the middle and add 1 cup of cold milk. Mix dough. Turn out on floured space and knead about 8-10 times. Roll out 12 inch rectangle about 1/3 inch thick.

Filling: 1/3 cup butter 1 cup packed brown sugar 3 tsp cinnamon 1/3 cup raisin or currents (optional) Mix together first ingredients and place 1 tsp of filling in the bottom of each well sprayed or greased muffin tin. Spread the remaining filling on the rectangle of dough and roll as a jelly roll.

Mark and then cut roll into 12 even rolls and place cut side down in the muffin tins. Bake 375 for 18-20 mins.

When cooked, turn out on rack to cool.

WINTER Tire

Cut cantaloupe in half, then remove seeds and rinse. Cut into very think slices. Arrange slivers in a fan on a large plate. Sprinkle with ginger. Warm the honey and then drizzle it out to all cantaloupe slices.

DARK CHOCOLATE TRAIL MIX GLORIA MILLICHAMP

½ cup of unsalted almonds ½ cup of unsalted walnuts ½ cup unsalted sunflower seeds 2 oz of dark chocolate chips (70 per cent cocoa or more) 1 cup of raisins 1 cup of blueberries (dried) Combine all ingredients. Store in an airtight containers.

Sale!

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CAROLS AND COOKIES

Hwy 2 Westside, Gasoline Alley Red Deer 403-342-2923

76145K15

Hwy 2 Eastside, Gasoline Alley Red Deer 403-348-8882

* See dealer for details

SATURDAY NOVEMBER 15, 2014

25

BEC’S FLAPPER PIE

STAFF RECIPE

DARLENE HOLLMAN

1-½ cups graham cracker crumbs 2 cups milk ¼ cup white sugar 2 egg yolks, beaten 1/3 cup butter, softened 1 tablespoon butter ½ cup white sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch 3 egg whites 1 tablespoon all purpose flour ¼ cup white sugar ½ teaspoon salt ½ teaspoon almond extract Mix together graham cracker crumbs, ¼ cup sugar, and 1/3 cup softened butter or margarine.

Press into a nine inch pie plate, reserve ¼ cup for topping. Bake at 375 degrees F (190 degrees C) for 8 minutes.

Mix ½ cup sugar, cornstarch, flour, and salt in a saucepan, Stir in milk gradually, Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture.

Cook 1 minute while stirring.

Remove from heat, stir in 1 tablespoons butter or margarine and vanilla. Cool 15 minutes, and pour into crumb crust.

Cool completely.

Beat egg whites until soft peaks form. Slowly add ¼ cup sugar, beating until stiff and glossy, Stir in almond extract. Spread meringue over filling and against the edges of crust to seal. Sprinkle with reserved crumbs.

Bake at 425 degrees F (220 degrees C) just until meringue is golden, about 4 to 5 minutes. Cool completely before serving.

26 RED DEER ADVOCATE

PEANUT BUTTER OAT SQUARES LANA MICHELIN AND PAUL COWLEY

2/3 cup soft butter/margarine 1 cup smooth peanut butter 2 eggs 1/3 cup sugar 1 cup golden sugar packed 1 tsp vanilla ½ tsp almond extract 1 cup sifted all purpose flour 1 ½ tsp baking powder ¼ tsp baking soda ½ tsp salt 1 cup quick-cooking rolled oats Icing sugar Heat oven to 350 degrees. Grease a jelly roll pan (15 x 10 x 1).

Beat butter, peanut butter, eggs, sugar, golden sugar, vanilla, almond extract together until fluffy. Sift flour, baking powder, soda and salt together into mixture and add rolled oats. Blend well (with mixer). Turn into prepared pan, spread and then press down with hand, making it as even as possible. Bake 18-20 minutes or until lightly browned and set. Sift icing sugar over browned top and cut into squares while hot. Cool in pan.

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

DARLENE HOLLMAN

½ cup white syrup 1 cup sugar

DARLENE HOLLMAN

1-½ cups sifted all purpose flour ½ cup sifted icing sugar ¼ cup corn starch 1 cup butter (room temp) Heat oven to 325 degrees F (or less). Sift, then measure flour and icing sugar. Stir together with corn starch. To softened butter, gradually add dry ingredients while bea beating with electric mixer. When bl blended. beat on high speed until m mixture is fluffy. Drop by spoonfuls into an ungreased cookie sheet.

Bake about 15 minutes, until cookies are just set and very slightly browned around the bottom.

MARBLE BARK DARLENE HOLLMAN

6 squares Semi-Sweet or Bittersweet chocolate 6 squares white chocolate 1 cup whole toasted nuts or dried fruit Chop each square of chocolate into 8 pieces, place into 2 separate small bowls.

Partially melt each chocolate over hot water, remove from heat and continue stirring until melted and smooth.

Stir in half the nuts or dried fruit into each bowl of melted chocolate.

Drop spoonfuls of chocolate, alternating white and dark on a waxed paper-lined cookie sheet.

Using the end of a knife, draw the dark and white chocolate together to give a marbled effect.

Gently tap cookie sheet on counter to smooth surface.

Chill until firm. Store in refrigerator – do not freeze.

TAYLOR DRIVE

Microwave on high for 4 minutes, quickly add 1 cup peanuts – stir, microwave on high for 4 minutes then add 1 tbsp butter or margarine, add 1 tsp baking soda. Spread on buttered ered p pan. Let cool and break into small pieces.

WHIPPED SHORTBREAD COOKIES

22nd STREET SWISS CHALET THE BRICK

HIGH

WAY 2

12.99 White meat add 1.50

GAETZ AVENUE

PEANUT BRITTLE

Corner of Taylor Drive & 22nd St., Red Deer ORDER ONLINE OR CALL AHEAD FOR PICK-UP OR DELIVERY

swisschalet.com

®Registered T.M. of cara Operations Limited

RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

27

76147K15

403-755-1393

CREAM CHEESE MINTS

STAFF RECIPE

DARLENE HOLLMAN

4 oz cream cheese, softened 3-½ cups icing (confectioner’s) sugar 1/8 tsp peppermint extract drop of green liquid food coloring drop of red liquid food coloring drop of yellow liquid food coloring ¾ granulated sugar Mash cream cheese with fork in large bowl. Add icing sugar and extract. Mix well. Divide into 4 equal portions.

Place one portion in small bowl.

Knead green food coloring into cream cheese mixture until color is even, adding more icing sugar if dough is sticky. Repeat with remaining dough and food coloring in separate bowls, leaving one portion white. Roll dough into ½ inch balls.

Roll balls in granulated sugar in small shallow dish until coated.

Flatten balls with fork, thumb or bottom of glass. Place mints on waxed paper-lined baking sheet y with sides. Let stand until dry.

Chil Ch illl. M akes k ab boutt 1146 46 mi intts.

Chill.

Makes about mints.

Refr Re frig iger erat atee in aan n ai airt rtig ight ht ccontainer. onta on tain iner er.

Refrigerate airtight

TOFFEE CRUNCH JOSH ALDRICH

1 cup butter or margarine 1 1/3 cup sugar 1 tbsp light corn syrup 3 tbsp. water 3 cups Rice Krispies 1 eight-oz package of semisweet chocolate chips Melt butter or margarine in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring occasionally to HARD CRACK stage (300 degrees F). It will

boil quite high in the saucepan so watch carefully so it doesn’t boil over. Colour will begin to turn more dark gold instead of the creamy yellow/white at this point. Remove from the heat and quickly stir in the Rice Krispies. Immediately spread onto buttered cookie sheet about ½ inch thick and cool. Melt chocolate and spread over candy (chocolate can also be put right into the hot candy and melt).

When chocolate is set, break into pieces. Doubling the recipe fills a basic size cookie sheet.

STAFF RECIPE PUMPKIN CHIFFON PIE JOSH ALDRICH

1 baked 9 or 10 inch pie shell 1 envelope plain gelatin ¼ cup cold water 3 egg yolks slightly beaten 3 egg whites beaten stiff 1 ¼ cup pumpkin ½ tsp cinnamon ½ tsp. nutmeg ½ tsp. ginger ½ tsp. salt ½ cup milk 1 cup sugar

double boiler. Add spices, milk and sugar. Cook until thick and hot over hot water. Add gelatin and cool. Fold in egg whites. Put in pie shell and chill. Serve with whipped cream.

Dissolve gelatin in water. Add egg yolks to pumpkin in top of

28 RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

Retail Value of Kinsmen Dream Home

$640,000+ GST Total number of tickets printed - 14,115 Order tickets online at:

www.reddeerkinsmen.com

or call 403.356.3900 Toll Free: 1.866.559.6759 All draws take place at License number 385965 1 Lazaro Close, Red Deer, AB

2014 Dodge Challenger R/T from Southside Dodge Chrysler Jeep and RV Centre

Retail Value:

$45,055 + GST Open Saturday and Sunday 1pm-5pm

1 Lazaro Close, Red Deer, AB

EARLY BIRD PRIZE

Early Bird Cut off Nov. 23

150 Retro Travel Trailer

Honda TRX 420 FME ATV

Home Theatre Package

Trip for 4 to Puerto Vallarta

Supplied by Uncle Ben’s RV Retail Value: $16,900 + GST

Supplied by Turple Bros Ltd Retail Value: $7,759 + GST

Supplied by Audio Integrations Retail Value: $2,399 + GST

Supplied by Janice Resch of Century 21 and Marival Residence and World Spa Retail Value: $11,680 + GST

Collicutt Passes - 1 Year Family 2 Day Kootenay Lake Fishing Charter 2 Prizes of Heated Massage Chair Supplied by Reel Adventures Sportfishing Supplied by Ingrid Anderson Retail Value: $6,000 each + GST Retail Value: $1,200 + GST

103675J23,24

Supplied by City of Red Deer Retail Value: $1,085 + GST

OUT! 60% SOLD

RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

29

TARTUFI (ITALIAN TRUFFLES)

STAFF RECIPE

DARLENE HOLLMAN

3-½ oz dark chocolate bar, chopped (use a good quality dark chocolate) 1/3 cup whipping cream 2 tsp balsamic vinegar (can substitute with 1 tbsp orange liqueur) -6 tbsp chocolate sprinkles Heat chocolate and whipping cream in small heavy saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Add vinegar (or substitute). Stir, Chill uncovered, for about one hour, stirring occasionally until just firm enough to roll into balls, using about 2 tsp for each.

Roll balls in chocolate sprinkles in small shallow dish until coated.

Place on waxed paper-lined baking sheet with sides. Chill. Makes about 16 truffles. Refrigerate in an airtight container for up to a week.

WAKEM FAMILY CHRISTMAS CAKE

2 tsp cinnamon 1 tsp baking soda ½ cup cherry juice

RENÉE FRANCOEUR

4 cups of all purpose flour 1 lb butter 1 lb brown sugar 1 lb of almonds 1 lb of dates 2 lbs of raisins (5 ½ cups) 2 lbs of currents (5 ½ cups) 2 bottles of cherries (red and green) ½ lb of citron peel 8 eggs ½ cup of molasses 1 tsp salt 1 tsp nutmeg 2 tsp mace

Cream butter and add sugar.

Add eggs/juice/molasses. Add flour, soda, fruit, spices, salt and nuts. Line cake tins with wax paper and brown paper. Double brown paper only. Butter sides of the wax paper. Bake at 275 degrees for 3-3 ½ hours. Must watch carefully. Place pan of water in oven as well for moisture. May wrap cakes in a tea towel soaked in cherry brandy and store in a cool place.

500 grams = 1 lb and 1 lb = 2 ¼ cups

STRAWBERRY SPOON DESSERT DRINK VIOLA FIDLER

1 cubed fresh pineapple 1 cup fresh strawberries 2 tsp. sugar 1 pint lemon sherbet 4 cups chilled ginger ale To prepare pineapple, cut off stem and crown ends. Cut off rind all around from top to bottom.

Remove eyes with pointed knife cut into lengthwise quarters. Cut away core and cut into chunks. Wash and hull strawberries. Cut in half. Place strawberries and 1 cup pineapple in large bowl and sprinkle with sugar.

Let stand until ready to use. Divide fruit among four large glasses and add ½ cup sherbet to each glass.

Pour 1 cup ginger ale in each glass and serve immediately. Makes four servings.

30RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

Inside Jackpot Casino

APPETIZERS Egg Roll Spring Roll Deep Fried Wontons Pork Dumplings Dry Garlic Spareribs Deep Fried Wings Salty & Spicy Wings SOUPS Chinese Chicken Noodle Soup Wonton Soup Wor Wonton Soup (For 1) (For 2) Wor Mein Soup (For 1) (For 2) BEEF Ginger Beef Beef With Broccoli Beef with Black Bean Soup

Beef with Snow Peas Szechuan Beef Curried Beef CHICKEN Ginger Chicken Pineapple Chicken Balls Chicken with Almonds Chicken with Cashew Nuts Lemon Chicken Chicken Soo Guy Chicken with Black Bean Sauce Curried Chicken Salty & Spicy Boneless Chicken PORK & SPARERIBS Sweet & Sour Boneless Pork Sweet & Sour Spareribs Honey Garlic Spareribs Szechuan Pork Szechuan Spareribs

GOURMET DINNERS DINNER FOR ONE $13.95 A Spring Roll Pineapple Chicken Balls Sweet & Sour Pork Beef w/Broccoli Chicken Fried Rice B Spring Roll Deep Fried Shrimps Ginger Beef Chicken Chop Suey Chicken Fried Rice

DINNER FOR TWO $25.90 Spring Rolls Pineapple Chicken Balls Sweet & Sour Pork Chicken Chow Mein Chicken Fried Rice

DINNER FOR FOUR $56.80 Spring Rolls Pineapple Chicken Balls Sweet & Sour Pork Beef with Broccoli Chicken Chow Mein Chicken Fried Rice

DINNER FOR SIX $77.70 Spring Rolls Pineapple Chicken Balls Sweet & Sour Pork Beef with Broccoli Chicken Chow Mein Deep Fried Shrimps Chicken Fried Rice

SEAFOOD Deep Fried Shrimps Curried Shrimps Shrimps with Black Bean Sauce Pan Fried Shrimps w/Oyster Sauce Scallops with Snow Peas Salty & Spicy Calamari Salty & Spicy Shrimps FRIED RICE Special Fried Rice Beef, Chicken, or BBQ Pork Fried Rice Vegetable Fried Rice Shrimp Fried Rice Steamed Rice Vegetable Chow Mein Special Chow Mein Beef, Chicken, or BBQ Pork Chow Mein Shrimp Chow Mein Seafood Chow Mein Shanghai Noodle Singapore Noodle

Specials All Day Breakfast Chinese Buffet $ Sunday 4pm - 6:30pm

6.75

Senior’s Special $ Wednesday Noon - 7pm

9.00

Prime Rib $ Thursday 5pm - 11pm Steak Sandwich $ Saturday 4pm - Midnight

9.75 10.50 78258K15

Full Take-Out Menu available at www.jackpotcasinoreddeer.com Other menu items available

Telephone (403) 348-8488

RED DEER ADVOCATE

GST in not included in prices - Cash, Debit, Mastercard, and Visa Accepted at the Door

Business Hours: Monday - Thursday 11 am - 11 pm Friday - Saturday 11 am 12 am Sundays & Holidays 11 am - 10 pm

CAROLS AND COOKIES

10% Off pick-up orders over $20

4705 - 50th Street, Red Deer

SATURDAY NOVEMBER 15, 2014

31

BUTTER PECAN PUDDING FUDGE

STAFF RECIPE

DARLENE HOLLMAN

2 tsp butter ½ cup chopped pecans 1 box of butterscotch pudding powder (not instant), 6 serving size 1/3 cup milk 1 tsp vanilla extract 3 tbsp butter 2-½ cups icing (confectioner’s) sugar Melt first amount of butter in small shallow frying pan on medium.

Add pecans. Cook for 3-5 minutes, stirring often until pecans are golden. Set aside.

Whisk next 3 ingredients in large microwave-safe bowl until smooth.

Add second amount of butter.

Microwave, uncovered, on high for 1 minute. Whisk until smooth.

Microwave on high for 30 seconds.

Whisk. Microwave on high for 50-60 seconds until just beginning to bubble on side of bowl. Do not overcook. Whisk.

Immediately whisk in icing sugar until thickened. Stir in pecan mixture. Line 9x5x3 inch loaf pan with foil, leaving 1 inch overhang on long sides. Grease foil with cooking spray. Press mixture evenly in pan.

Chill until firm. Holding foil, remove fudge from pan. Discard foil. Cuts into 40 pieces. Store in fridge up to week.

32 RED DEER ADVOCATE

CHOCOLATE CARMEL SQUARES LEONA KORCHINSKI

Crust: ½ cup + 2 tbsp. butter ¼ cup sugar 1 ¼ cup flor Combine butter and sugar, add flour. Press into 8 inch square baking pan.

Bake 20-25 mins at 375 degrees F. Filling: ½ cup butter 2 tbsp corn syrup

CAROLS AND COOKIES

½ cup brown sugar ½ can eagle brand Combine in saucepan, bing to boil for 5 mins, using reduced heat to prevent scortching (stir constantly).

Beat and pour over shortbread when cooled. Melt and pour ½ cup chocolate on top. Cool and serve.

SATURDAY NOVEMBER 15, 2014

STRAWBERRY ORANGE PAVLOVA

CHOCOLATE GANACHE BROWNIES

DARLENE HOLLMAN

DARLENE HOLLMAN

1/3 cup sugar 3 eggs 1 cup whipping cream 2 tsp grated orange rind 1/3 cup freshly squeezed orange juice 1 tbsp butter 2 cups fresh strawberries 6-8 meringue nests (can be purchased at your local food store) In a heat proof bowl set over a saucepan of simmering water, whisk together sugar, eggs, ¼ cup of whipping cream, orange rind and juice. Cook, whisking constantly, for about 10 minutes or until thick.

Remove from heat and whisk in butter until melted.

Place plastic wrap directly on the surface and refrigerate until chilled, about 2 hours.

Trim hulls from strawberries and cut lengthwise into slices, set aside. In a chilled bowl, using an electric mixer whip remaining ¼ cup cream to stiff peaks.

Fold ¼ of whipped cream into orange mixture to lighten. Fold in remaining whipped cream and half of strawberries (can be covered and refrigerated for up to 4 hours).

Spoon filling into meringue nests and tip with rema re main ma inin in in ing ng st sstrawberries. stra tra rawb wb wber berrri r es es.. Se Serv rvee im rv imme medi me diattel di ely ly. y. remaining Serve immediately.

2 cups bittersweet chocolate 1 cup plus 2 tbsp butter 4 eggs 1-½ cups sugar 1-2/3 cup cake flour 1 tbsp vanilla ½ cup unsweetened cocoa 2/3 cups chocolate chips Several peppermint candies, crushed ½ cup icing sugar Preheat oven to 350 degrees. Melt butter and chocolate in a microwave safe dish, in a separate bowl, beat eggs and sugar until light and fluffy. Add vanilla and mix. Beat in melted chocolate mixture slowly. Add cake flour and cocoa powder. Mix until incorporated.

Gently fold in chocolate chips just until incorporated.

Pour into a parchment lined jellyroll pan and bake 15 - 20 minutes. Brownies will be soft in the centre. Cool and sprinkle with icing sugar and crushed peppermint candies.

For All Your Entertaining This Holiday Season

Ph: 347-7426 Fax: 347-7423 RED DEER ADVOCATE

www.earldreeshen.ca

#190, 6900 Taylor Drive Unit 1B 2250 50th Ave.

CAROLS AND COOKIES

403.341.5667 403.341.5516 SATURDAY NOVEMBER 15, 2014

76479K15

Earl Dreeshen M.P. Red Deer Constituency

78261K15

May the joys of this season fill your hearts and may you enjoy time with friends and family

33

MINI CHOCOLATE CUPCAKES JOAN GROVER

Mini Cupcake papers (Christmas ones if possible about 3 dozen) Melt together:

1 300g bag Chocolate chips 1 300g bag Butterscotch chips 1 300g bag Peanut Butter Chips Add 1 ½ cups Ripple Chips(crushed before measuring) 1 ½ cups chopped Peanuts Pour into mini Cupcake papers (put cupcake papers close together in pan, they will be easier to pour.

Refridgerate to set, can be frozen, these are a real treat more like candy than cookies.

ALMOND PUFF PASTRY KARLA WYLD

Crust: 1 cup flour ½ cup butter 2 tbsp. water Mix all ingredients for crust. Divide dough in half. Pat each half onto cookie sheet, shaping each to be about 3 inches wide and the length of the sheet.

Filling: 1 cup water ½ cup butter 1 cup flour 3 eggs ¼ tsp. salt 1 tsp. almond flavouring

Boil water with butter. Take off stove and immediately add four. Stir until smooth. Add one egg at a time. Add salt and almond flavouring. Spread on top of each crust and bake at 375 degrees F for 40-45 mins.

Icing: 1 cup icing sugar 2 tbsp. melted butter 2 tbsp. warm milk ½ tsp. almond flavouring ½ cup slivered or sliced almonds.

Mix all ingredients together, spread over the baked crusts and sprinkle with slivered or sliced almonds. Slice into 1 inch wide pieces.

STAFF RECIPE CRANBERRY CRUMB SQUAR QUARES QUA ANNETTE GRIEMAN

¾ butter softened 1/3 cup icing sugar 1 ½ cup flour Cream softened butter and icing sugar together.

Beat in flour. Press into 13 x 9 inch pan. Bake at 350 F for 15 mins or until lightly brown.

Reduce oven temperature to 325.

2 ttbsp. brown sugar ¼ cup cold butter 1/3 cup flour ¾ cup chopped walnuts Combine brown sugar and flour. Cut in cold butter with a pastry blender until crumbly. Stir in nuts.

Sprinkle over cranberry mixture.

Bake 45-50 mins or until bubbly and golden brown.

Serve warm or chilled.

250 g cream cheese 1 can sweetened condensed milk ¼ cup lemon juice Beat cream cheese until fluffy. Beat in condensed milk until smooth. Stir in lemon juice. Pour over baked crust in pan.

1 tbsp. brown sugar 2 tbsp corn starch One 398 mL can whole cranberry sauce In a small bowl combine brown sugar, cornstarch.

Mix well. Blend in cranberry sauce. Spoon evenly over cream cheese mixture in pan.

34 RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

LEMON POPPY SEED SHORTBREAD

STAFF RECIPE

AUDREY MICHAYLUK

1 cup unsalted butter, softened ½ cup sugar 2 tsp. finely grated lemon rind ½ tsp. salt 1 ¾ cup flour ¼ cup rice flour 3 tbsp. poppy seeds ¼ tsp. baking powder

CHRISTMAS SNOW PAM BEARDSWORTH

In a large bowl, cream together butter, sugar, lemon rind and salt.

In a separate bowl, whisk together flour, rice flour, poppy seeds and baking powder. Stir into butter mixture to combine. Knead 5 times to make a soft dough.

On wax paper, roll dough to /4 inch thickness. Cut into squares. Place on parchment paper on baking sheets and refrigerate for 30 mins.

Bake at 325 degrees for about 15 mins. or until light brown. Let cool for 5 mins then transfer to cooling racks to cool completely.

2 cups cool whip ¾ cu sugar 20 oz crushed pineapple 2 large mashed bananas 2 tbsp lemon juice ¼ cup chopped maraschino cherry

½ pint light sour cream ¾ cup chopped pecans Directions 1. Mix above ingredients together.

2. Put in dish and freeze.

Pay us a visit this season!

PAWSITIVE PET STORE! toys, treats, and Science Diet food for your pet. We carry fabulous Christmas gift bags & stocking stuffers too!

Come check out our selection and support SPCA.

Special Event

2015 PUCKS & PAWS CALENDAR IS HERE! Featuring the Red Deer REBELS and adoptable critters! $20 each

Holiday Pet Portraits

By Kimberley C. Photography November 22 & 23 Noon - 4 @ the SPCA Just in time for Christmas cards and mailings.

Donations are needed in support of companion animals awaiting adoption this Christmas. Give a gift of care for an SPCA animal and a Christmas Card will be sent on your behalf!

2015 City of Red Deer Dog Licenses Sold Here!

www.reddeerspca.com

Phone: 403-342-7722

4505-77 Street, Red Deer RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

35

BLACK FOREST CREAM CHEESE CAKE DIANE EVANOFF

2 pkgs (8 oz.) cream cheese softened ¾ cup sugar 2 eggs, lightly beaten 1 tsp. vanilla extract ½ tsp. almond extract dash salt Batter: 1 ½ cups sugar ½ cup canola oil 1 egg 1 ½ tsp. vanilla extract 2 ¼ cups all purpose flour 1/3 cup baking cocoa 1 tsp. baking soda ¼ tsp. salt 1 ½ cups buttermilk

Topping: 1 can cherry pie filling whipped topping plus chocolate curls, optional Directions: In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in extracts and salt and set aside.

In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk.

Spoon half of the batter into a greased and floured 10 inch fluted alf ooff th thee tube pan. Spread on ha half

cream cheese mixture. Repeat layers. Bake at 375 for 45-50 mins or until a toothpick inserted near the centre comes out clean.

Cool for 10 mins before removing from pan to a wire rack to cool completely. Slice cake and serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers. Yields: 12 servings.

STAFF RECIPE TEENA’S TINYY BUTTER TARTS TEENA CLARK

1 cup raisins 2 cups of water ½ cup butter ½ tsp. salt 1 cup brown sugar 1 cup corn syrup 2 tsp. vanilla 2 eggs beaten 60 small shells

36 RED DEER ADVOCATE

Directions: Heat over to 375 degrees. Boil raisins and water for 5 minutes. Melt next 6 ingredients. Put raisins in shells and add sauce 2/3 full. Bake 10-15 minutes on middle rack.

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

Mix these ingredients together and spread over base layer. Chill for 30 mins.

NANAIMO BARS KARLA WYLD

Part 3: Top Layer 1 cup semi-sweet chocolate chips 1 tbsp. butter

Part 1: Base Layer ½ cup butter ¼ cup white sugar 5 tbsp. cocoa 1 egge, beaten 1 tsp. vanilla 2 cups graham wafer crumbs 1 cup coconut ½ cup chopped pecans

Melt the chocolate and butter together, then spread over Part 2.

Cool and slice into squares.

Melt butter, sugar and cocoa and then add in egg and vanilla. Next mix in the graham wafer crumbs, coconut and chopped nuts. Press into a 9 X 9 inch pan.

Part 2: Middle Layer 2 cups icing sugar ¼cup soft butter 4 tbsp. custard powder ¼ cup milk

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37

CAROLS DECK THE HALLS Deck the halls 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 ancient Yule-tide carol Fa-la-la-la-la, la-la-la-la.

See the blazing Yule before us.

Fa-la-la-la-la, la-la-la-la Strike the harp and join the chorus.

Fa-la-la-la-la, la-la-la-la Follow me in merry measure.

Fa-la-la-la-la, la-la-la-la While I tell of Yule-tide treasure.

Fa-la-la-la-la, la-la-la-la Fast away the old year passes.

Fa-la-la-la-la, la-la-la-la Hail the new year, lads and lasses Fa-la-la-la-la, la-la-la-la Sing we joyous, all together.

Fa-la-la-la-la, la-la-la-la heedless of the wind and weather. a-la-la, la-la-la-la Fa-la-la-la-la,

HAVE YOURSELF A MERRY LITTLE CHRISTMAS Have yourself a merry little Christmas, Let your heart be light From now on, our troubles will be out of sight Have yourself a merry little Christmas, Make the Yule-tide gay, From now on, our troubles will be miles away.

Here we are as in olden days, happy golden days of yore.

Faithful friends who are dear to us gather near to us once more.

Through the years we all will be together If the Fates allow Hang a shining star upon the highest bough.

And have yourself a merry little Christmas now.

I’LL BE HOME FOR CHRISTMAS I’ll be home fo for Christmas You can coun count on me Please have ssnow and mistletoe and presents on the tree Christmas Ev Eve will find me W Wh ere the lov Where love light gleams II’ll I’ ll be home fo for Christmas If only in my dreams

38 RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

JINGLE BELL ROCK Jingle bell, jingle bell, jingle bell rock Jingle bells swing and jingle bells ring Snowing and blowing up bushels of fun Now the jingle hop has begun Jingle bell, jingle bell, jingle bell rock Jingle bells chime in jingle bell time Dancing and prancing in Jingle Bell Square In the frosty air.

What a bright time, it’s the right time To rock the night away Jingle bell time is a swell time To go gliding in a one-horse sleigh Giddy-up jingle horse, pick up your feet Jingle around the clock Mix and a-mingle in the jingling feet That’s the jingle bell, That’s the jingle bell, That’s the jingle bell rock.

ROCKING AROUND THE CHRISTMAS TREE Rocking around the Christmas tree at the Christmas party hop Mistletoe hung where you can see every couple tries to stop Rocking around the Christmas tree, let the Christmas spirit ring Later we’ll have some pumpkin pie and we’ll do some caroling.

You will get a sentimental feeling when you hear Voices singing let’s be jolly, deck the halls with boughs of holly Rocking around the Christmas tree, have a happy holiday Everyone dancing merrily in the new old-fashioned way.

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SATURDAY NOVEMBER 15, 2014

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39

HERE COMES SANTA CLAUS

HARK! THE HERALD ANGELS SING

Here comes Santa Claus!

Here comes Santa Claus!

Right down Santa Claus Lane!

Vixen and Blitzen and all his reindeer are pulling on the reins.

Bells are ringing, children singing; All is merry and bright.

Hang your stockings and say your prayers, ‘Cause Santa Claus comes tonight.

Here comes Santa Claus!

Here comes Santa Claus!

Right down Santa Claus Lane!

He’s got a bag that is filled with toys for the boys and girls again.

Hear those sleigh bells jingle jangle, What a beautiful sight.

Jump in bed, cover up your head, ‘Cause Santa Claus comes tonight

IT’S THE MOST WONDERFUL TIME OF THE YEAR It’s the most wonderful time of the year.

With the kids jingle belling, and everyone telling you, “Be of good cheer,” It’s the most wonderful time of the year.

There’ll be parties for hosting, marshmallows for toasting and caroling out in the snow. there’ll be scary ghost stories and tales of the glories of Christmases long, long ago.

Hark! the herald angels sing “Glory to the newborn King Peace on earth and mercy mild, God and sinners reconciled!”

Joyful, all ye nations rise; Join the triumph of the skies; With angelic host proclaim “Christ is born in Bethlehem!”

Hark! the herald angels sing “Glory to the newborn King!”

Christ, by highest heaven adored; Christ the everlasting Lord; Late in time behold Him come, Offspring of the favored one.

Veiled in flesh, the Godhead see; hail the incarnate Deity Pleased as man with men to dwell, Jesus, our Emmanuel Hark! the herald angels sing, “Glory to the newborn King” Hail! the heaven-born Prince of Peace!

Hail! the Son of Righteousness!

Light and life to all He brings, risen with healing in His wings.

Mild He lays His glory by, born that man no more may die; Born to raise the sons of earth, born to give them second birth Hark! the herald angels sing, “Glory to the newborn King”

It’s the most wonderful time of the year.

There’ll be much mistletoeing and hearts will be glowing, when loved ones are near.

It’s the most wonderful time of the year.

40RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

JINGLE BELLS Dashing through the snow On a one-horse open sleigh, Over the fields we go, Laughing all the way; Bells on bob-tail ring, making spirits bright, What fun it is to ride and sing A sleighing song tonight Jingle bells, jingle bells, jingle all the way!

O what fun it is to ride In a one-horse open sleigh

Hitch him to an open sleigh And crack! you’ll take the lead.

Jingle Bells, Jingle Bells, Jingle all the way!

What fun it is to ride In a one-horse open sleigh.

A day or two ago, I thought I’d take a ride, And soon Miss Fanny Bright Was seated by my side; The horse was lean and lank; Misfortune seemed his lot; He got into a drifted bank, And we, we got upsot.

Jingle Bells, Jingle Bells, Jingle all the way!

What fun it is to ride In a one-horse open sleigh.

A day or two ago, the story I must tell I went out on the snow And on my back I fell; A gent was riding by In a one-horse open sleigh, He laughed as there I sprawling lie, But quickly drove away.

Jingle Bells, Jingle Bells, Jingle all the way!

What fun it is to ride In a one-horse open sleigh.

Now the ground is white Go it while you’re young, Take the girls tonight And sing this sleighing song; Just get a bob-tailed bay two-forty as his speed RED DEER ADVOCATE

Seasons Greetings from

The Red Deer Cultural Heritage Society

Tea House Open Nov 25-Dec. 19 Tues.-Fri. 11-4

Join us at Cronquist House

International Christmas Tea Tuesday, December 2 1 - 4 pm

Victorian Christmas Dinner Friday, December 12 Reservations Recommended

403-346-0055 rdchs@telus.net www.rdchs.com CAROLS AND COOKIES

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SATURDAY NOVEMBER 15, 2014

41

JOY TO THE WORLD

LET IT SNOW!

Joy to the world! The Lord is come.

Let earth receive her King Let every heart Prepare Him room And Saints and angels sing And Saints and angels sing And Saints and Saints and angels sing Joy to the world, the Saviour reigns Let Saints their songs employ While fields and floods rocks, hills and plains Repeat the sounding joy Repeat the sounding joy Repeat, Repeat, the sounding joy

No more will sin and sorrow grow, Nor thorns infest the ground; He’ll come and make the blessings flow Far as the curse was found, Far as the curse was found, Far as, far as the curse was found.

He rules the world with truth and grace, And gives to nations proof The glories of His righteousness, And wonders of His love; And wonders of His love; And wonders, wonders of His love.

42 RED DEER ADVOCATE

It doesn’t show signs of stopping, And I brought some corn for popping; The lights are turned way down low, Let it snow, let it snow, let it snow.

When we finally say good night, How I’ll hate going out in the storm; But if you really hold me tight, All the way home I’ll be warm.

Joy to the world with truth and grace And makes the nations prove The glories of His righteousness And wonders of His love And wonders of His love And wonders and wonders of His love

Rejoice! Rejoice in the Most High, While Israel spreads abroad Like stars that glitter in the sky, And ever worship God, And ever worship God, And ever, and ever worship God.

Oh, the weather outside is frightful, But the fire is so delightful, And since we’ve no place to go, Let it snow, let it snow, let it snow.

The fire is slowly dying, And, my dear, we’re still good-bye-ing, But as long as you love me so.

Let it snow, let it snow, let it snow.

THE CHRISTMAS SONG Chestnuts roasting on an open fire Jack Frost nipping at your nose Yule-tide carols being sung by a choir And folks dressed up like Eskimos.

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.

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.

And so I’m offering this simple phrase To kids from one to ninety-two Although it’s been said many times, many ways Merry Christmas to you.

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

O COME, ALL YE FAITHFUL

Yea, Lord, we greet Thee, Born this happy morning, Jesus, to Thee be all glory given; Son of the Father, Now in flesh appearing; O come, let us adore Him, O come, let us adore Him, O come, let us adore Him, Christ, the Lord.

Rudolph The Red-Nosed Reindeer You know Dasher and Dancer And Prancer and Vixen, Comet and Cupid And Donner and Blitzen.

But do you recall The most famous reindeer of all?

O come, all ye faithful, Joyful and triumphant, O come ye, O come ye to Bethlehem; Come and behold Him Born the King of angels; O come, let us adore Him, O come, let us adore Him, O come, let us adore Him, Christ, the Lord.

Sing, choirs of angels, Sing in exultation, Sing, all ye citizens of heaven above; Glory to God, Glory in the highest; O come, let us adore Him, O come, let us adore Him, O come, let us adore Him, Christ, the Lord.

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O LITTLE TOWN OF BETHLEHEM O little town of Bethlehem, How still we see thee lie.

Above thy deep and dreamless sleep The silent stars go by; Yet in thy dark streets shineth The everlasting Light; The hopes and fears of all the years Are met in thee tonight.

Come they told me pa rum pum pum pum A new born King to see, pa rum pum pum pum Our finest gifts we bring pa rum pum pum pum To lay before the King pa rum pum pum pum rum pum pum pum rum pum pum pum So to honor Him pa rum pum pum pum, when we come.

For Christ is born of Mary, And, gathered all above While mortals sleep, the angels keep Their watch of wondering love.

O morning stars, together Proclaim the holy birth.

And praises sing to God the King.

And peace to men on earth.

How silently, how silently The wondrous gift is given!

So God imparts to human hearts The blessings of His heaven.

No ear may hear His coming; But in this world of sin, Where meek souls will receive Him, still The dear Christ enters in.

Where children, pure and happy, Pray to the Blessed Child; Where misery cries out to thee, Son of the Mother mild; Where charity stands watching, And faith holds wide the door, The dark night wakes, the glory breaks, and Christmas comes once more.

O Holy Child of Bethlehem, Descend to us, we pray; Cast out our sin and enter in; Be born in us today!

We hear the Christmas angels The great glad tidings tell; O come to us, abide with us, Our Lord Emmanuel!

44RED DEER ADVOCATE

THE LITTLE DRUMMER BOY

Little Baby pa rum pum pum pum I am a poor boy too, pa rum pum pum pum I have no gift to bring pa rum pum pum pum That’s fit to give our King pa rum pum pum pum rum pum pum pum rum pum pum pum Shall I play for you! pa rum pum pum on my drum.

Mary nodded pa rum pum pum pum The ox and lamb kept time pa rum pum pum pum I played my drum for Him pa rum pum pum I played my best for Him pa rum pum pum pum rum pum pum pum rum pum pum pum Then He smiled at me pa rum pum pum pum me and my drum.

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

SILENT NIGHT Silent night, holy night!

All is calm, All is bright Round yon Virgin, Mother and Child Holy Infant so Tender and mild, Sleep in heavenly peace, Sleep in heavenly peace.

Silent night, holy night!

Shepherds quake at the sight!

Glories stream from heaven afar; Heavenly hosts sing Al-le-lu-ia!

Christ the Saviour is born!

Christ the Saviour is born!

Silent night, holy night!

Wondrous star, lend thy light!

With the angels let us sing Alleluia to our King!

Christ the Saviour is here, Jesus the Saviour is here!

Silent night, Holy night!

Son of God, love’s pure light Radiant beams from Thy holy face, with the dawn of redeeming grace, Jesus Lord at thy birth; Jesus Lord at thy birth.

WE THREE KINGS [all] We three kings of orient are, bearing gifts we traverse afar Field and fountain, moor and mountain, following yonder star.

King for ever, ceasing never over us all to reign. [all] O star of wonder, star of night, star with royal beauty bright.

Westward leading, still proceeding, Guide us to thy perfect light.

[Casper] Frankincense to offer have I, incense owns a Deity nigh Prayer and praising, all men raising, Worship Him, God most high. [all] O star of wonder, star of night, star with royal beauty bright.

Westward leading, still proceeding, Guide us to thy perfect light.

[Balthazar] Myrrh is mine, its bitter perfume breathes a life of gathering gloom.

Sorrowing, sighing, bleeding, dying, sealed in the stone cold tomb. [all] O star of wonder, star of night, star with royal beauty bright.

Westward leading, still proceeding, Guide us to thy perfect light.

Glorious now behold Him arise, King and God and Sacrifice!

Al-le-lu-ia, al-le-lu-ia, heaven to earth replies.

O star of wonder, star of night, star with royal beauty bright.

Westward leading, still proceeding, Guide us to thy perfect light.

O star of wonder, star of night, star with royal beauty bright.

Westward leading, still proceeding, Guide us to thy perfect light.

[Melchior] Born a King on Bethlehem’s plain, Gold I bring to crown Him again RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

45

SLEIGH RIDE

There’s a happy feeling nothing in the world can buy, When they pass around the chocolate and the pumpkin pie It’ll nearly be like a picture print

by Currier and Ives These wonderful things are the things we remember all through our lives!

Just hear those sleigh bells jingling, ring ting tingling too Come on, it’s lovely weather for a sleigh ride together with you, Outside the snow is falling and friends are calling “Yoo hoo,” Come on, it’s lovely weather for a sleigh ride together with you.

Giddy yap, giddy yap, giddy yap, let’s go, Let’s look at the show, We’re riding in a wonderland of snow.

Giddy yap, giddy yap, giddy yap, it’s grand, Just holding your hand, We’re gliding along with a song of a wintry fairy land.

Giddy yap, giddy yap, giddy yap, let’s go, Let’s look at the show, We’re riding in a wonderland of snow.

Giddy yap, giddy yap, giddy yap, it’s grand, Just holding your hand, We’re gliding along with a song of a wintry fairy land

Our cheeks are nice and rosy and comfy cozy are we We’re snuggled up together like two birds of a feather would be Let’s take that road before us and sing a chorus or two Come on, it’s lovely weather for a sleigh ride together with you.

There’s a birthday party at the home of Farmer Gray It’ll be the perfect ending a perfect day We’ll be singing the songs we love to sing without a single stop, At the fireplace while we watch the chestnuts pop. Pop! pop! pop!

46RED DEER ADVOCATE

Just hear those sleigh bells jingling, ring ting tingling too Come on, it’s lovely weather for a sleigh ride together with you, Outside the snow is falling and friends are calling “Yoo hoo,” Come on, it’s lovely weather for a sleigh ride together with you.

Our cheeks are nice and rosy and comfy cozy are we We’re snuggled up together like two birds of a feather would be Let’s take that road before us and sing a chorus or two Come on, it’s lovely weather for a sleigh ride together with you.

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

LET IT SNOW!

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.

O, 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.

Thumpetty thump thump, thumpety thump thump, Look at Frosty go.

Thumpetty thump thump, thumpety thump thump, Over the hills of snow.

Frosty the snowman knew the sun was hot that day, So he said, “Let’s run and we’ll have some fun now before I melt away.”

Down to the village, with a broomstick in his hand, Running here and there all around the square saying, Catch me if you can.

He led them down the streets of town right to the traffic cop.

And he only paused a moment when he heard him holler “Stop!”

For Frosty the snow man had to hurry on his way, But he waved goodbye saying, “Don’t you cry, I’ll be back again some day.”

Thumpetty thump thump, thumpety thump thump, Look at Frosty go.

Thumpetty thump thump, thumpety thump thump, Over the hills of snow.

Oh, the weather outside is frightful, But the fire is so delightful, And since we’ve no place to go, Let it snow, let it snow, let it snow.

It doesn’t show signs of stopping, And I brought some corn for popping; The lights are turned way down low, Let it snow, let it snow, let it snow.

When we finally say good night, How I’ll hate going out in the storm; But if you really hold me tight, All the way home I’ll be warm.

The fire is slowly dying, And, my dear, we’re still good-bye-ing, But as long as you love me so.

Let it snow, let it snow, let it snow.

Home of the Red Deer Bingo Assoc.

4946-53 Ave. 403-347-4504 www.reddeerbingo.ca (Just West of Superstore)

Pre-Call Monday-Sunday 12:00 p.m. & 6:00 p.m.

Afternoon & Evening Bingo 7 Days a Week

SENIORS MONDAYS 25%* AFTERNOON & 50%* EVENING

PATRONS FRIDAYS 25%* AFTERNOON & 50%* EVENING

WE WILL BE CLOSED DECEMBER 24 & DECEMBER 25 OPEN DECEMBER 26 Management & Staff at the Red Deer Bingo Centre Wish You & Your Family A Wonderful Holiday Season!

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KEN O PLAY KENO EVERY 5 MINUTES OF EVERY DAY 9:30 A.M.-10 P.M.

RED DEER ADVOCATE

CAROLS AND COOKIES

SATELLITE BINGO TWICE DAILY *Gold Booklets Only

SATURDAY NOVEMBER 15, 2014

47

and earth of naught And with His blood mankind hath bought.

Noel Noel Noel Noel!

Born is the King of Israel!

What Child Is This?

THE FIRST NOEL The first Noel the angels did say Was to certain poor shepherds in fields as they lay, In fields where they lay keeping their sheep On a cold winter’s night that was so deep.

Noel Noel Noel Noel!

Born is the King of Israel!

They looked up and saw a star Shining in the East beyond them far, And to the earth it gave great light, And so it continued both day and night.

Noel Noel Noel Noel!

Born is the King of Israel!

And by the light of that same star Three wise men came from country far, To seek for a King was their intent And to follow the star wherever it went.

Noel Noel Noel Noel!

Born is the King of Israel!

This star drew nigh to the northwest Over Bethlehem it took its rest, And there it did both stop and stay Right over the place where Jesus lay.

Noel Noel Noel Noel!

Born is the King of Israel!

Then did they know assuredly Within that house the King did lie: One entered in then for to see, And found the Babe in poverty: Noel Noel Noel Noel!

Born is the King of Israel!

Then entered in those wise men three Full reverently upon their knee, And offered there in His presence Their gold, and myrrh and frankincense.

Noel Noel Noel Noel!

Born is the King of Israel!

Then let us all with one accord Sing praises to our heavenly Lord, That hath made heaven

48RED DEER ADVOCATE

What Child is this, who laid to rest, On Mary’s lap is sleeping?

Whom angels greet with anthems sweet While shepherds watch are keeping?

This, this is Christ the King Whom shepherds guard and angels sing.

Haste, haste to bring Him laud, The Babe, the Son of Mary.

Why lies He in such mean estate Where ox and ass are feeding?

Good Christian, fear: for sinners here, The silent Word is pleading.

This, this is Christ the King Whom shepherds guard and angels sing.

Haste, haste to bring Him laud, The Babe, the Son of Mary.

Nails, spear, shall pierce Him through, The Cross be borne, for me, for you: Hail, hail, the Word made flesh, The Babe, the Son of Mary!

This, this is Christ the King Whom shepherds guard and angels sing.

Haste, haste to bring Him laud, The Babe, the Son of Mary.

So bring Him incense, gold and myrrh; Come peasant, king to own Him. The King of Kings salvation brings; Let loving hearts enthrone Him. This, this is Christ the King Whom shepherds guard and angels sing.

Haste, haste to bring Him laud, The Babe, the Son of Mary.

Raise, raise, the song on high, The Virgin sings her lullaby: Joy joy for Christ is born, The Babe, the Son of Mary!

This, this is Christ the King Whom shepherds guard and angels sing.

Haste, haste to bring Him laud, The Babe, the Son of Mary.

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

HERE COMES SANTA CLAUS Here comes Santa Claus!

Here comes Santa Claus!

Right down Santa Claus Lane!

Vixen and Blitzen and all his reindeer are pulling on the reins.

Bells are ringing, children singing; All is merry and bright.

Hang your stockings and say your prayers, ‘Cause Santa Claus comes tonight.

Here comes Santa Claus!

Here comes Santa Claus!

Right down Santa Claus Lane!

He’s got a bag that is filled with toys for the boys and girls again.

Hear those sleigh bells jingle jangle, What a beautiful sight.

Jump in bed, cover up your head, ‘Cause Santa Claus comes tonight

S no Tu now w at bing Ca ny on

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COME SKI WHAT’S HAPPENING! SATURDAY NOVEMBER 15, 2014

49

SANTA CLAUS IS COMING TO TOWN You better watch out You better not cry Better not pout I’m telling you why Santa Claus is coming to town He’s making a list, And checking it twice; Gonna find out Who’s naughty and nice.

Santa Claus is coming to town He sees you when you’re sleeping He knows when you’re awake He knows if you’ve been bad or good So be good for goodness sake!

O! You better watch out!

You better not cry.

Better not pout, I’m telling you why.

Santa Claus is coming to town.

Santa Claus is coming to town.

50RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

I SAW MOMMY KISSING SANTA CLAUS I saw Mommy kissing Santa Claus Underneath the mistletoe last night.

She didn’t see me creep down the stairs to have a peep; She thought that I was tucked up in my bedroom fast asleep.

Then, I saw Mommy tickle Santa Claus Underneath his beard so snowy white; Oh, what a laugh it would have been If Daddy had only seen Mommy kissing Santa Claus last night.

s ’ n o s a e S Greetings Red Deer Royals & Red Deer Community Band Society Come enjoy the sounds and sights of the Red Deer Royals and the th Band Society’s Adult Bands as they celebrate the Christmas Season with music.

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OPEN HOUSE CONCERT

Wednesday, December 3 - 7:30 p.m., Prairie Pavilion, Westerner Park For information, call Michael Mann at 403-346-3911 CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

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51

AWAY IN A MANGER Away in a manger, no crib for His bed, The little Lord Jesus laid down His sweet head; The stars in the heavens looked down where He lay, The little Lord Jesus asleep on the hay.

The cattle are lowing, the poor Baby wakes,

52 RED DEER ADVOCATE

But little Lord Jesus, no crying He makes.

I love Thee, Lord Jesus; look down from the sky And stay by my cradle till morning is nigh.

Be near me, Lord Jesus; I ask Thee to stay Close by me forever and love me I pray!

Bless all the dear children in Thy tender care,

CAROLS AND COOKIES

And fit us for Heaven to live with Thee there.

Away in a manger, no crib for His bed, The little Lord Jesus laid down His sweet head; The stars in the heavens looked down where He lay, The little Lord Jesus asleep on the hay.

SATURDAY NOVEMBER 15, 2014

No crocodiles, no rhinoceroses I only like hippopotamuses And hippopotamuses like me too

I WANT A HIPPOPOTAMUS FOR CHRISTMAS I want a hippopotamus for Christmas Only a hippopotamus will do Don’t want a dog, no inky dinker Toy I want a hippopotamus to play with and enjoy I want a hippopotamus for Christmas I don’t think Santa Claus will mind, do you?

He won’t have to use our dirty chimney flue Just bring him through the front door, that’s the easy thing to do I can see me now on Christmas morning, creeping down the stairs Oh what joy and what surprise when I open up my eyes To see a hippo hero standing there I want a hippopotamus for Christmas Only a hippopotamus will do

Mom says the hippo would eat me up, but then Teacher says a hippo is a vegeterian There’s lots of room for him in our two-car garage I’d feed him there and wash him there and give him his massage I can see me now on Christmas morning, creeping down the stairs Oh what joy and what surprise when I open up my eyes To see a hippo hero standing there I want a hippopotamus for Christmas Only a hippopotamus will do No crocodiles or rhinoceroseses I only like hippopotamuseses And hippopotamuses like me too!

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CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

53

SLEIGH RIDE

There’s a happy feeling nothing in the world can buy, When they pass around the chocolate and the pumpkin pie It’ll nearly be like a picture print

by Currier and Ives These wonderful things are the things we remember all through our lives!

Just hear those sleigh bells jingling, ring ting tingling too Come on, it’s lovely weather for a sleigh ride together with you, Outside the snow is falling and friends are calling “Yoo hoo,” Come on, it’s lovely weather for a sleigh ride together with you.

Giddy yap, giddy yap, giddy yap, let’s go, Let’s look at the show, We’re riding in a wonderland of snow.

Giddy yap, giddy yap, giddy yap, it’s grand, Just holding your hand, We’re gliding along with a song of a wintry fairy land.

Just hear those sleigh bells jingling, ring ting tingling too Come on, it’s lovely weather for a sleigh ride together with you, Outside the snow is falling and friends are calling “Yoo hoo,” Come on, it’s lovely weather for a sleigh ride together with you.

Our cheeks are nice and rosy and comfy cozy are we We’re snuggled up together like two birds of a feather would be Let’s take that road before us and sing a chorus or two Come on, it’s lovely weather for a sleigh ride together with you.

Giddy yap, giddy yap, giddy yap, let’s go, Let’s look at the show, We’re riding in a wonderland of snow.

Giddy yap, giddy yap, giddy yap, it’s grand, Just holding your hand, We’re gliding along with a song of a wintry fairy land

There’s a birthday party at the home of Farmer Gray It’ll be the perfect ending a perfect day We’ll be singing the songs we love to sing without a single stop, At the fireplace while we watch the chestnuts pop. Pop! pop! pop!

Our cheeks are nice and rosy and comfy cozy are we We’re snuggled up together like two birds of a feather would be Let’s take that road before us and sing a chorus or two Come on, it’s lovely weather for a sleigh ride together with you.

54RED DEER ADVOCATE

CAROLS AND COOKIES

SATURDAY NOVEMBER 15, 2014

THE TWELVE DAYS OF CHRISTMAS On the first day of Christmas my true love sent to me: A partridge in a pear tree.

On the second day of Christmas my true love sent to me: Two turtle doves And a Partridge in a pear tree.

On the third day of Christmas my true love sent to me: Three French Hens, Two turtle doves And a Partridge in a pear tree.

On the fourth day of Christmas my true love sent 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 sent 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 sent to me: Six geese a laying, Five golden rings, Four calling birds, Three French Hens, Two turtle doves RED DEER ADVOCATE

And a Partridge in a pear tree.

On the seventh day of Christmas my true love sent 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.

On the eighth day of Christmas my true love sent 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 sent 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 sent to me: Ten lords a leaping, Nine ladies dancing, CAROLS AND COOKIES

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 sent 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 sent 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.

SATURDAY NOVEMBER 15, 2014

55

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SATURDAY NOVEMBER 15, 2014

It’s time to have that difficult talk with your Mom and Dad. Are you ready?

Being constantly concerned about your Parent’s safety and well-being can take its toll.

Don’t you wish Mom and Dad could be part of a welcomingg community where they are respected, surrounded by friends, caring staff and social activities?

We know that when it’s time for your Parents to consider moving out of their home it can be a difficult decision it’s not an easy topic to discuss. As Red Deer’s premier Independent and Assisted Living residence, Symphony om m Senior Living has a great reputation of taking care of Mom and Dads. Call us today and we’d be glad to listen and share information that will help. We can also arrange a d. personalized visit-it makes all the difference in the world.

Aspen Ridge 403-341-5522 Inglewood 403-346-1134 We’ll even treat you to a complimentary lunch (we’re proud of our food!)

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SCHEDULE

EVENTS AT PARKLAND MALL

Saturday, November 22nd

Tuesday, December 2nd

SANTA’S ARRIVAL PARADE

CHILDREN’S CHRISTMAS CELEBRATION

TIME: 10:30am - 11:00am FUN KID’S ACTIVITIES: 9:30am - 10:30am LOCATION: Around the Mall

SPONSORED BY: FAMILY SERVICES CENTRAL ALBERTA TIME: 9:30am - 11:00am LOCATION: Food Court

Tuesday, November 25th

MORNING WITH SANTA

Thursday, December 4th

TIME: 9:30am - 11:30am LOCATION: Fireplace Area

SENIOR’S VIP DAY

November 27th - 29th

TIME: 10:00am - 3:00pm LUNCH: 11:30am - 1:30pm LOCATION: Food Court

SPONSORED BY: MOMSTOWN

STUFF A BUS

SPONSORED BY: KG COUNTRY 95.5 & ZED 98.9 TIME: All Day LOCATION: Beside Staples Entrance

SANTA’S HOURS

HOLIDAY HOURS

Starting Saturday, November 22, 2014

Starting Saturday, November 22, 2014

MONDAY - SATURDAY: 11:00am - 7:30pm SUNDAY: 11:00am - 5:30pm DECEMBER 24: 11:00am - 3:00pm

MONDAY - SATURDAY: 9:30am - 9:00pm SUNDAY: 11:00am - 6:00pm DECEMBER 24: 9:30am - 4:00pm DECEMBER 25: Closed

www.parklandmall.ca