December 02, 2015

20 15 CAPITAL news

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Ingredients 1½ c. all-purpose flour 1 tsp. baking soda ½ tsp. salt 1 c. butter or margarine ¾ c. brown sugar ½ c. granulated sugar 1 large egg 1 tsp. vanilla extract 3 c. old-fashioned oats 1 c. raisins 1 package semisweet chocolate chips (1 cup)

CHRISTMAS CAROLS & COOKIES

Wednesday, December 2, 2015 • Capital News

4 dozen cookies

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’ve bought some corn for popping The lights are turned way down low Let It Snow! Let It Snow! Let It Snow!

Directions

Preheat oven to 350 degrees F. On waxed paper, combine flour, baking soda, and salt. In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with rubber spatula.

Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins, and chocolate chips.

Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until tops are golden. Transfer cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Holiday Oatmeal Cookies

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

But if you’ll really hold me tight All the way home I’ll be warm The fire is slowly dying And, my dear, we’re still goodbying But as long as you love me so Let It Snow! Let It Snow! Let It Snow!

Let it Snow Shortbread Cookies

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1 cup unsalted butter at room temperature ½ cup plus 2 Tbsp icing sugar ¼ cup cornstarch or rice flour 1 ½ cup all purpose flour ½ tsp salt 1 tsp vanilla extract

Directions

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Ingredients

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1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.

2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly.

Remove from cookie sheet to cool.

CHRISTMAS CAROLS & COOKIES

Simply, better shopping

Capital News • Wednesday, December 2, 2015

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... for Christmas!

LetLet thethe magic begin magicof ofthe the season season begin!

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Wednesday, December 2, 2015 • Capital News

Frosty the Snowman

Chocolate Toffee Squares Ingredients

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

6 Toffee candy bars (about 12 ounces) such as Macintosh 1 cup all purpose flour ¼ cup cocoa powder, sifted ¼ cup sugar ½ tsp salt ½ cup unsalted butter, cut into pieces ¼ cup unsalted butter, cut into pieces 3 Tbsp unsalted butter, cut into pieces 2 Tbsp corn syrup 2 Tbsp water 1 ½ cup white chocolate chips

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

There must have been some magic in that old silk hat they found, For when they placed it on his head, he began to dance around!

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

Thumpety thump, thump, thumpety thump, thump, look at Frosty go. Thumpety thump, thump, thumpety thump, thump, over the hills of snow.

Directions 1. Preheat oven to 350 °F and grease a 9-inch square pan.

2. Place toffee bars in the freezer for at least one hour before making. For base, combine flour, cocoa powder, sugar and salt. Cut in ½ cup butter with fingers or a pastry cutter until a rough, crumbly texture and press into prepared pan. Dock base with a fork and bake 20 minutes, until edges start to brown slightly. Allow to cool.

3. For toffee layer, remove toffee bars from freezer and place in a sealable bag. Smash bars with a rolling pin or bottom of a pot to crush into small pieces. Pour toffee pieces into a small saucepot, reserving ½ cup of pieces for the top of the squares. Add ¼ cup butter, corn syrup and water and melt over medium-low heat, stirring constantly. Once smooth, pour over shortbread base and spread to coat. Bake for 10 minutes, until toffee is bubbling. Allow to cool.

4. For chocolate topping, melt chocolate chips with remaining 3 Tbsp butter in a bowl over a pot of gently simmering water, stirring constantly (or in microwave on medium heat, stirring at 10-second intervals) until smooth. Spread over toffee layer and sprinkle with reserved hard toffee bits (you can smash them more if too large). Let chocolate set before slicing.

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CHRISTMAS CAROLS & COOKIES

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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, sayin’, “Catch me if you can.”

He led them down the streets of town, right to the traffic cop; and only paused a moment, when he heard him holler, “Stop!”

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

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CHRISTMAS CAROLS & COOKIES

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

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Capital News • Wednesday, December 2, 2015

Ingredients 7 cup (1.75 L) water 1 pkg Knorr® Sidekicks® Rice - Harvest Chicken 2 pots Knorr® Homestyle Stock Reduced-Sodium Chicken 2 cup (500 mL) cooked turkey, chopped into bite-sized pieces 3 cup (750 mL) assorted cooked vegetables, such as green beans, carrots and potatoes, chopped into bite-sized chunks

Directions

1. Bring water to a boil in large saucepan over high heat. Stir in Knorr® Sidekicks® Rice – Harvest Chicken and Knorr® Homestyle Stock – Reduced-Sodium Chicken. Return to a boil; reduce heat and simmer, covered until rice is almost tender. Add turkey and vegetables. Cook until rice is tender.

2. Tip: Vary the vegetables used to make this soup your own.

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

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Powder Puffs Ingredients ½ cup flour ½ cup cornstarch ¾ tsp cream of tartar ½ tsp baking soda 3 eggs, separated

CHRISTMAS CAROLS & COOKIES

Wednesday, December 2, 2015 • Capital News

¾ cup caster sugar ½ cup raspberry jam ¾ cup whipping cream, for filling

Directions

1. Heat the oven to 425°F/220°C. Line a baking sheet with parchment paper.

2. Blend together the flour, cornstarch, cream of tartar, and baking soda. Set aside.

3. In another bowl, separate the egg whites from the yolks.

Set yolks aside.

4. Beat the egg whites to soft peaks.

5. Add the sugar in three stages, beating after each addition to make a stiff, glossy meringue.

6. Whisk in the egg yolks one at a time.

7. Sift the dry ingredients together, then sift them over the egg mixture and fold in with the whisk, without beating or you’ll lose volume.

8. Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between so they can spread.

9. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool. They will harden slightly.

10. Sandwich the rounds together with raspberry jam and sweetened, vanilla-flavoured whipped cream. Let sit an hour or so to soften before serving. (This is important. They will not be sponge-like right away, and you want them to be.)

They need no dressing up, in my opinion, but you can dust with icing sugar before serving if you like.

Hark!

The Herald Angels Sing

Christ, by highest heav’n adored: Christ, the everlasting Lord; Late in time behold him come, Offspring of the favored one.

Veil’d in flesh, the Godhead see; Hail, th’incarnate Deity: Pleased, as man, with men to dwell, Jesus, our Emmanuel!

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

Hail! the heav’n 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!”

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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 th’ angelic host proclaim, “Christ is born in Bethlehem.”

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

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CHRISTMAS CAROLS & COOKIES

Capital News • Wednesday, December 2, 2015

Rudolph The Red Nosed Reindeer Christmas Soup

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You know Dasher, and Dancer, and Prancer, and Vixen, Comet, and Cupid, and Donder and Blitzen But do you recall The most famous reindeer of all Rudolph, the red-nosed reindeer had a very shiny nose and if you ever saw it you would even say it glows.

All of the other reindeer used to laugh and call him names They never let poor Rudolph play in any reindeer games.

Then one foggy Christmas eve Santa came to say: “Rudolph with your nose so bright, won’t you guide my sleigh tonight?”

Then all the reindeer loved him as they shouted out with glee, Rudolph the red-nosed reindeer, you’ll go down in history!

Ingredients 1 lb(s) kielbasa, sliced 1/4-inch thick on bias Vegetable oil, as needed 8 cloves garlic, minced 1 lb(s) red kidney beans, soaked at least 4 hours and up to overnight 2 qts chicken broth

1 lb(s) red bliss, potatoes, cut into 1/2-inch cubes 6 oz kale, approximately 4 handfuls ¼ cup red wine vinegar ½ tsp freshly ground black pepper

Directions 1. Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.

2. Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.

3. Wash, rinse and trim the kale and tear into bite size pieces.

Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.

4. Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls.

Laddle the soup into bowls and serve.

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CHRISTMAS CAROLS & COOKIES

Wednesday, December 2, 2015 • Capital News

Holiday Cheesecake Cups

I’ll Be Home for Christmas

I’ll be home for Christmas You can plan on me Please have snow and mistletoe And presents on the tree

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

You can plan on me Please have snow and mistletoe And presents on the tree

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

Ingredients 1 ¼ cup (300 mL) Graham cracker crumbs ¼ cup (60 mL) butter, melted 3 pkg (250 g each) Canadian Cream cheese, softened 1 cup (250 mL) sugar

3 eggs 2 tsp (10 mL) vanilla extract 1 ½ cup (375 mL) sour cream 3 Tbsp (45 mL) sugar Fresh fruits or berries

Directions 1. Double line 24 muffin cups with paper liners.

2. In small bowl, combine cracker crumbs and butter. Press about 1 tbsp (15 mL) of mixture onto bottom of each cup.

3. In large mixer bowl, beat Canadian Cream cheese until light and fluffy; gradually beat in the 1 cup (250 mL) of sugar. Add eggs, one at a time, beating well after each addition. Stir in 1 tsp (5 mL) of the vanilla extract and 1/2 cup (125 mL) of the sour cream. Divide mixture among prepared muffin cups. Bake in 325 °F (160 °C) oven for 30 minutes.

4. Combine remaining 1 cup (250 mL) sour cream, the 3 tbsp (45 mL) of sugar and remaining, 1 tsp (5 mL) vanilla extract; spread over cheesecake cups. Bake 5 minutes longer. Cool in pan on wire rack. Chill.

5. To serve, remove cheesecakes from cups and top with fresh fruits or berries.

6. Note: To make 1 large cheesecake, press Graham cracker mixture onto bottom of 9-inch (23-cm) springform pan; top with Canadian Cream cheese mixture. Bake in 350 °F (180 °C) oven for 45 minutes, or until just set when gently shaken. Top with sour cream mixture and bake 5 minutes longer.

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CHRISTMAS CAROLS & COOKIES

Capital News • Wednesday, December 2, 2015

Oh holy night!

The stars are brightly shining It is the night of the dear Savior’s birth!

Long lay the world in sin and error pining Till he appear’d and the soul felt its worth.

A thrill of hope the weary world rejoices For yonder breaks a new and glorious morn!

Oh Holy Night

Fall on your knees Oh hear the angel voices Oh night divine Oh night when Christ was born Oh night divine Oh night divine

Led by the light of Faith serenely beaming With glowing hearts by His cradle we stand So led by light of a star sweetly gleaming Here come the wise men from Orient land The King of Kings lay thus in lowly manger In all our trials born to be our friend

Truly He taught us to love one another His law is love and His gospel is peace Chains shall He break for the slave is our brother And in His name all oppression shall cease Sweet hymns of joy in grateful chorus raise we, Let all within us praise His holy name

Christmas Family Service: Featuring a Kids production: “Don’t forget about Jesus” December 13, 10:30 am

Christmas Eve Candlelight Service: Come sing, meet new friends and celebrate the birth of Jesus together.

December 24, 6:30pm All our Welcome Kelowna Community Church 1480 Sutherland Ave For more information: www.kelownasalvationarmy.ca

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White Peppermint Truffles Ingredients 2 Perfect Spoonfuls (2 1/2 teaspoons ea.)

Peppermint Amour tea 1 lb(s) white chocolate, chopped ½ cup heavy cream shredded coconut (for coating) confectioners’ sugar (for coating) crushed candy canes (for coating)

Directions

1. Place white chocolate in a medium bowl.

2. In a small saucepan over medium heat, bring heavy cream to simmer.

Remove from heat.

3. Add tea to a DAVIDsTEA filter and place in the hot cream. Steep for 1 minute.

4. Remove filter and pour the cream mixture over the white chocolate.

Let sit for 1 minute.

5. Using a rubber spatula, slowly stir the mixture until smooth and shiny.

6. Cover bowl and refrigerate until well chilled, about 4 hours.

7. Remove chocolate from refrigerator. Using a Perfect Spoon, divide chocolate into truffle-sized portions.

8. Using your hands, roll each truffle into a ball. Roll each ball in the coating of your choice and place on a baking sheet.

9. Place baking sheet in the refrigerator and chill until ready to serve.

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Christmas Time Around the World An evening of Christmas music and fun

Wednesday, December 9, 2015 7:30 p.m.

First Lutheran Church 4091 Lakeshore Road, Kelowna

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O Come All Ye Faithful 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, alleluia, All ye choirs of angels; O sing, all ye blissful ones of heav’n above.

Glory to God

CHRISTMAS CAROLS & COOKIES

Wednesday, December 2, 2015 • Capital News

In the highest glory!

O come, let us adore Him, O come, let us adore Him, O come, let us adore Him, Christ the Lord.

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

Christmas Macarons Ingredients 1 cup slivered almonds 2 cup confectioners’ sugar 3 large egg whites ¼ tsp. salt 7 drop green liquid food coloring ¼ tsp. almond extract 4 oz. bittersweet chocolate

Directions Preheat oven to 300 degrees F. Line 2 large cookie sheets with parchment paper.

In food processor with knife blade attached, process almonds and 1 cup sugar until finely ground and powdery, occasionally scraping bowl with rubber spatula. Add remaining sugar; pulse until combined. Transfer to large bowl.

In mixer bowl, with mixer on medium speed, beat egg whites and salt until soft peaks form. Beat in food coloring and almond extract. Increase speed to high and beat just until stiff (but not dry) peaks form when beaters are lifted. With rubber spatula, fold egg whites into almond mixture until blended.

Batter will be just pourable and sticky.

Transfer batter to pastry bag fitted with 1/2-inch round tip.

Holding bag about 1/2 inch above parchment, pipe 1-inch rounds spaced 1 1/2 inches apart (batter will spread). Let stand 20 minutes.

Bake, one cookie sheet at a time, 18 to 19 minutes or until bubbles around bases of macarons are firm to the touch but tops are not browned. Cool on wire rack. Repeat with second cookie sheet.

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CHRISTMAS CAROLS & COOKIES

Capital News • Wednesday, December 2, 2015

The Little Drummer Boy

Ingredients 1 orange, halved 2 pots Knorr® Homestyle Stock - Chicken, divided ¼ cup (60 mL) fresh herbs (thyme leaves, sage, parsley and/ or rosemary), chopped 2 Tbsp (30 mL) olive oil ½ tsp (2 mL) ground black pepper, divided 2 medium sweet onions, quartered 10- to 12- lb (5- to 6- kg) turkey, giblets and neck reserved 4 cup water, divided 2 Tbsp (30 mL) all-purpose flour ¼ cup (60 mL) port wine 2 Tbsp (30 mL) heavy or whipping cream

Directions

1. Preheat oven to 400°F (200°C). Squeeze juice from ½ of the orange; set aside.

2. Combine 1 pot Knorr® Homestyle Stock - Chicken, herbs, olive oil, orange juice and 1/4 teaspoon (1 ml) black pepper in small bowl. Rub mixture under and over turkey skin. Arrange remaining 1/2 orange and onions inside cavity of turkey.

Arrange turkey in roasting pan on rack.

3. Roast turkey 45 minutes. Meanwhile, bring reserved giblets, turkey neck and 4 cups (1 L) water to a boil in medium saucepan.

If desired, add carrot, onion and celery. Reduce heat and simmer covered 1 hour. Strain off 3 cups (750 ml) liquid. Use 1 cup (250 ml) to baste turkey and reserve 2 cups (500 ml) to make gravy.

4. Decrease oven to 375° (190°C) and roast 1 hour. Baste turkey and turn pan in oven. Continue roasting until meat thermometer inserted in thickest part of thigh reaches 180° (90°C), about 1 hour. Remove turkey from pan and keep warm.

5. To make gravy, combine reserved 2 cups (500 ml) liquid with flour in small bowl, then stir into pan over medium heat. Stir in wine and remaining Stock pot, scraping up brown bits from bottom of pan. Cook, stirring frequently, until gravy is slightly thickened, about 5 minutes. Strain, if desired. Stir in cream and remaining black pepper. Serve gravy with turkey.

Citrus Herb-Roasted Turkey & Port Gravy

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 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

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Pa rum pum pum pum, rum pum pum pum, rum pum pum pum Shall I play for you Pa rum pum 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 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

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The First Noel The First Noel the angel did say Was to certain poor shepherds in fields as they lay; In fields as 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.

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

CHRISTMAS CAROLS & COOKIES

Wednesday, December 2, 2015 • Capital News

wherever it went.

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

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

Then let us all with one accord Sing praises to our heavenly Lord; That hath made heaven and earth of naught, And with his blood mankind hath bought

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Orange Glazed Tarragon Carrots

Ingredients 1 lb(s) carrots, with the tops still on 2 Tbsp butter juice of 2 oranges Salt and pepper to season A handful of tarragon leaves

Directions 1. Cut the tops off the carrots, leaving a few inches of green on for looks. Quarter the carrots lengthwise, getting a bit of green with each spear. Place in a sauté pan large enough to hold them comfortably. Add the butter and orange juice, then pour over just enough water to cover. With lid on, cook until the carrots are half done.

2. Remove the lid and continue cooking until the carrots are tender and the liquid has reduced to a glaze. Shake the pan so the carrots are nicely coated with the glaze. Season with salt and pepper. Tear up the tarragon leaves and throw them in.

Remove the carrot spears with tongs to a platter, drizzle over the liquid in the pan, and serve.

CHRISTMAS CAROLS & COOKIES

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Capital News • Wednesday, December 2, 2015

Christmas Ham with Raspberry Mustard

Rockin’ Around the Christmas Tree Rocking around the Christmas Tree at the Christmas party hop Mistletoe hung where you can see Ev’ry 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 You will get a sentimental feeling feeling When you When you hear voices singing hear voices singing “Let’s be jolly; Deck the halls “Let’s be jolly; Deck the halls with boughs of holly” Rocking with boughs of holly” Rocking around the Christmas Tree around the Christmas Tree Have a happy holiday Have a happy holiday Everyone’s dancing merrily Everyone’s dancing merrily In a new old fashioned way In a new old fashioned way

Ingredients 1 cup raspberry preserve ½ cup Dijon mustard 1 bone-in ham (18 to 20 lbs)

Directions 1. Preheat the oven to 325ºF. Mix together the preserves and mustard in a small bowl and set aside.

2. Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it’s nice and glossy. Repeat with another layer of glaze if desired.

3. Serve the remaining glaze in a dish alongside the ham.

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X14 www.kelownacapnews.com

Wednesday, December 2, 2015 • Capital News

It’s Beginning to Look a Lot Like Christmas

Directions

OPEN ALL YEAR ROUND FOR LUNCH

Guisachan House R E S T A U R A N T 10 6 0 C a m e ro n Ave n u e

Ingredients 1 lb(s) brussels sprouts 8 strips of bacon 2 Tbsp butter Salt and pepper to season

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It’s beginning to look a lot like Christmas Ev’rywhere you go; Take a look in the five-and-ten, glistening once again With candy canes and silver lanes aglow.

It’s beginning to look a lot like Christmas, Toys in ev’ry store, But the prettiest sight to see is the holly that will be On your own front door.

Brussels Sprouts

1. Cut the cores from the sprouts and discard. Peel off the leaves, reserving them, and discard or thinly slice the tight, innermost heads. Heat a sauté pan and fry the bacon until crisp; remove to paper towel to drain. Pour all but a tablespoon of fat from the pan. Add the butter, to melt. Toss the leaves in, and sauté until tender, 15 to 20 minutes. Season, crumble over the bacon, and serve.

CHRISTMAS CAROLS & COOKIES

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A pair of hopalong boots and a pistol that shoots Is the wish of Barney and Ben; Dolls that will talk and will go for a walk Is the hope of Janice and Jen; And Mom and Dad can hardly wait for school to start again.

It’s beginning to look a lot like Christmas Ev’rywhere you go; There’s a tree in the Grand Hotel, one in the park as well, The sturdy kind that doesn’t mind the snow.

It’s beginning to look a lot like Christmas; Soon the bells will start, And the thing that will make them ring is the carol that you sing Right within your heart.

CHRISTMAS CAROLS & COOKIES

Capital News • Wednesday, December 2, 2015

www.kelownacapnews.com X15

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

Cheesy Scalloped Potatoes Ingredients 2 Tbsp (30 ml) Becel® Buttery Taste margarine 1 small sweet onion, chopped 1 clove garlic, finely chopped 2 Tbsp (30 ml) flour 1 cup (250 ml) 2% milk ¾ cup (175 ml) fat free reduced sodium chicken broth 1 tsp (5 ml) finely chopped fresh thyme and/or rosemary leaves ¼ tsp (0.5 ml) freshly ground black pepper 5 oz (155 g) shredded reduced fat cheddar cheese, divided 2 lb(s) (1 kg) Yukon gold potatoes, peeled and thinly sliced (approx 1/8 inch thick) 2 Tbsp (30 ml) plain dry breadcrumbs

Here were 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

Merry Christmas Christmas Sherbet Punch Ingredients 1 gallon raspberry sherbet 16 cups (1 gallon) cranberry juice (or cranberry mixed with pomegranate), well chilled 2 2-litre bottles ginger ale, well chilled

Directions 1. Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.

Directions 1. Preheat oven to 375°F (190°C). In 3-quart saucepan, melt Becel® Buttery Taste margarine over medium-high heat and cook onion, stirring occasionally, 5 minutes or until starting to brown. Add garlic and cook 30 seconds. Stir in flour and cook, stirring, 1 minute. Gradually whisk in milk, and bring to a boil.

Add broth and return to a boil 1 minute. Add herbs and black pepper. Remove from heat and stir in 4 oz. (125 g) cheese; set aside.

2. In 13x9-inch shallow casserole dish, lightly sprayed with nonstick spray, arrange ½ of the potatoes in overlapping pattern.

Stir cheese mixture and pour half over potatoes. Repeat with remaining potatoes and cheese mixture.

3. Bake uncovered 45 minutes. Combine remaining cheese and breadcrumbs and sprinkle over potatoes. Bake additional 10 minutes or until potatoes are tender and top is golden brown.

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