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FavouritesHoliday Recipe

Your community’s favourite holiday recipes for 2012.

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FavouritesHoliday

2012

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Holiday Favourites 2012 11


Festive Cream Cheese Pinecone 1 250 gr package cream cheese

1 can salmon or tuna (as desired)1 lb. roasted almondsDrain liquid from salmon or tuna and discard. Add the salmon or tuna to the cream cheese and mix until well blended. Parsley fl akes, celery fl akes, onion powder, garlic powder or other spices can be added as desired. Shape the mixture into a ball and elongate one side to form the shape of a pinecone. Starting at the elongated end press almonds into the cheese, row by row, overlapping each new row to look like the scales of a pinecone. When completed press fresh spruce greenery and a colourful ribbon into the large end of the cone. Present the pinecone on a festive plate surrounded by crackers or other festive setting.

Submitted by Ann Warbick, Osgoode

Artichoke Squares These are one of my favourite appetizers. They cut neatly into squares and are good for taking along to a party. They should be made at least several hours or up to a day before serving.1 (398 ml) tin artichoke hearts, drained and sliced into small pieces about the size of a fi nger nail 6 saltine-type crackers (salted or unsalted tops), crushed with a rolling pin 3 eggs, beaten with a whisk ¾ lb. cheddar cheese (old or medium), grated (optional) 1 (57 ml) jar of sliced red pimentos drained and squeezed gently in paper towels to get most of the moisture out of themMix all ingredients together well with a fork. Press the mixture evenly into an ungreased glass 8” X 8” or 9” X 9” baking dish. Bake for 1 hour at 300 degrees F. Cool, and then refrigerate until cold.Cut into 1½ inch squares. To serve, arrange squares on a plate. To make them look festive, you may decorate each square with a small bit of fresh red and/or green pepper after baking.

Submitted by Lorraine Swain

Christmas BitesThese are easy to make, keep well, and make excellent gifts at Christmas.Cover large cookie tray with wax paper.1 1/3 cups semi-sweet chocolate ( 9 squares), chopped6 tbsp butter, at room temperature1 cup almonds, toasted and chopped¼ cup candied ginger, chopped coarsely½ cup dried cranberries¼ cup candied pineapple, choppedMicrowave butter and chocolate together for 1 minute, stirring after 30 seconds. Remove from heat and stir until smooth.Combine remaining ingredients, add to chocolate and stir well.Drop by tablespoons onto wax paper covered tray.Cool in refrigerator to harden.Store in refrigerator.Makes 30 bites.

Submitted by Barbara Burns, Ottawa

Grandma’s Caramel Corn1 cup of butter 2 cups packed brown sugar1/2 cup corn syrup 1 teaspoon salt1/2 teaspoon baking soda1 teaspoon vanilla6 quartz popped popcorn (about 24 cups)1. Melt butter2. Stir in brown sugar, corn syrup and salt - stir constantly mixing well until it comes to a full boil.3. When at full boil leave for 5 mins. without stirring (make sure you don’t go over the 5 mins., if it cooks for too long the carmel will go fudgy).4. Remove from heat and stir in baking soda and vanilla.5. Pour over popped popcorn mixing well.6. Baked the popcorn in a shallow baking dish for 1 hour at 250F - stirring every 15 minutes.7. Remove from oven and cool.Grandma's hint - increase the carmel mixture by 1/3

Submitted by Jenny Benoit

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Cucumber Relish11 qt cucumber [about 10 or 11 large green & couple of ripe]. Peel and take out seeds. Leave some green on 2 or 3 for colour.Put through chopper1 qt small onions2 heads celery2 red peppers2 green peppers1 caulifl ower [small pieces soak in salty water and add at last]Cover with brine - ½ cup coarse salt & 1 qt boiling waterLet stand overnight. Drain well in morning & rinse with cold water. Add ½ gal vinegar, 9 cups white sugar, 2 tbsp turmeric, 4 tbsp mustard seed to sauce and boil for ½ hour. Keep stirring well. Mix in bowl, 1 ½ cup fl our, 4 tbsp dry mustard. Mix with vinegar to the sauce. Peel through sive into pickle. Cook & stir well for 15 – 30 minutes. Bottle

Submitted by Mrs Howard Robbins, Arnprior

A Dish of Pickled Beets from Grandmother's at Christmas9 beets1 ½ cup vinegar½ cup water3 tsp pickle spice1 cup white sugar1 cup brown sugarBoil and add to jars. Delicious

Submitted by Joan Cheese, Brockville

Shrimp Salsa2 cups cooked peeled shrimp, diced fi ne4 tomatoes, diced fi ne3 tablespoons jalapenos, diced fi ne3 tablespoons minced fresh cilantro2 limes, juice of½ teaspoon saltCombine onions, tomatoes, salt & lime juice in a stainless steel (non-reactive) bowl. Let sit 5 minutes. Combine remaining ingredients in large bowl. Refrigerate for 1 hour to let fl avors combine. Serve with nacho chips or crusty bread.Submitted by Shannon Fraser, Renfrew

Soups & SaladsButternut Soup2 onions chopped (brown spanish ones, medium to large)45ml butter (3tbsp)500ml butternut squash, peeled and diced.1 Granny Smith apple peeled and chopped45ml cake fl our/all purpose fl our1 tsp medium curry powder (5ml)2.5 ml tumericpinch of nutmeg (go very easy on this one)750ml (3 cups) chicken stock375ml milkgrated rind (none of the white stuff) and juice of an orangesalt and pepper to tastepinch of sugarcream for garnish and some watercress.Sauté onions in butter until soft. Add butternut and apple, sauté to absorb the butter (+3 minutes), stirring now and again. Blend in fl our, curry powder, tumeric and nutmeg. Add stock, milk, orange rind and juice. Simmer slowly for 15 – 20 minutes. Liquidize in food processor (if you want a smooth soup, pour through a sieve) otherwise serve as is after tasting and adding black pepper and salt to taste. Add the sugar. Stir. Serve hot with a swirl of cream and a bit of watercress. It can also be served cold. Can be refrigerated overnight and warmed up the next day.

Submitted by Brett Zeihl

Pizza SoupIt's easy to make and tastes just like pizza.Here is the easy recipe which can be changed or modifi ed to satisfy the kids.½ pound of pizza pepperoni1 small onion¼ green pepper5 white mushrooms2 cans of beef brothsmall can of tomato pasteteaspoon of margarine2 cups of mozzarella cheesedash of oregano

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Simply dice ingredients and put in frying pan with a teaspoon of margarine. Cook until the veggies are tender. Remove from heat and put into a sauce pan Add two cans of beef broth, 1 Small can of tomato paste, a dash of oregano. Let simmer for 20 minutes. Grate 2 cups of mozzarella cheese while waiting.Ladle a couple of scoops of the soup into a large bowl and sprinkle with the mozzarella cheese. The cheese melts nicely into the soup and the kids will gobble it up!

Submitted by Paul Adamek, Renfrew

Pumpkin/Squash Soup Good up to six or at our house three1 large onion fi nely chopped2 oz/50 g butter1 celery stalk fi nely chopped1.5 lb/700g pumpkin/squash seeded & chopped up (can leave the skin on)1 large carrot fi nely chopped3 pt/l.7 L stock (whatever you have - veg, chicken, beef)2 oz/50 g bacon chopped1 garlic clove crushedsalt & pepper to taste6 oz/175g long grain rice3 tbsp/45ml parmesan cheeseMelt the butter in a pan; add the bacon, onion, celery, carrot - fry about 5 min - just starting to tender - be sure to stir. Add squash to pan - fry, stir at least another 5 min. Add stock, garlic, seasoning - bring to boil - simmer at least 10 min. Add washed rice - boil about 15-20 min 'til rice cooked. Stir in cheese.

Submitted by Carol Ross

Broccoli Salad2 bunches of chopped broccoli1/2 cup chopped Spanish onion1/2 cup bacon, chopped, cooked and drained1 cup raisins1 cup sunfl ower seedsMix all ingredients in large bowl.Dressing: 1 cup mayonnaise 1/4 to 1/2 cup sugar 2 tablespoons lemon juiceMix together and pour over salad and serve.

Submitted by Christine Watson

Wild Rice Crunchy Salad1 cup (250 ml) wild rice1/3 cup (75 ml) canola oil3 tbsp (45ml) vinegar 1 tbsp (15ml) liquid honey2 tsp (10ml) Dijon mustard1/4 tsp (1 ml) salt1/4 cup (50ml) minced shallots or red onions1 large apple (Empire or Royal Gala) diced1 1/2 cups (375 ml) celery, thinly sliced and diced1/4 cup (50ml) dried cranberries1/4 cup (50ml) roasted, salted sunfl ower seedsIn a saucepan of boiling salted water, cover and cook rice until tender and most of the rice is split, 30-45 minutes. Drain and let cool.In a large bowl whisk oil, vinegar, honey, mustard and salt; stir in shallots and let stand 5 minutes. Fold in rice, apple, celery, cranberries and sunfl ower seeds, tossing to coat. Refrigerate and serve cool.

Submitted by Jeff Stone

Greek Salad1 orange sweet pepper1 yellow sweet pepper1 red sweet pepper1 green pepper (optional)1/2 medium red onion1 pint cherry tomatoes1/2 can pitted black olives, drained1/2 cut crumbled feta cheeseKraft Greek salad dressingChop peppers in half. Remove seeds. Cut into inch-sized pieces. Slice red onion fi nely. Mix peppers, onion, and cherry tomatoes. Add feta cheese and mix. Add dressing to taste and mix well. (Without dressing and cheese, keeps well in the fridge for a week).

Submitted by Janet McGuire



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Corn, Black Bean & Avocado Salad*this salad is perfect for a side dish salad or as a salsa for whole-grain corn chips*In a large bowl, lightly stir together: 1 can (15oz) drained and rinsed black beans1 1/2 cups fresh, cooked (or frozen thawed) sweet corn kernels1 2/3 cups diced red tomato3/4 cup fi nely chopped green onion (both green and white parts)3/4 diced ripe yet fi rm avocado3 tablespoons chopped cilantro1/2 very fi nely minced jalapeno pepper (optional)In a small bowl, whisk together: 1/2 cup lime juice1 tbsp lime zest1 tbsp extra virgin olive oil1 very large minced garlic clove1 tsp ground cumin1/4 tsp saltPour over salad mixture and toss lightly to coat all pieces. Chill several hours before serving to allow fl avors to meld.Makes about 4 1/2 cups total (about 9 servings)

Nutritional information per 1/2 cup112 calories16g carbs4 g fat (0.5 saturated)495 IU vitamin A15mg vitamin C1.3mg iron32mg calcium130mg sodium5g fi bre

Submitted by Michelle Link, Stittsville

Quinoa Salad Recipe2 cups of red or black or white quinoa4 cups of waterextra fi rm tofu (cut into cubes and fried in garlic oil)feta1 of each: red pepper, yellow pepper and orange pepper cut into small cubes2 celery stocks cut on the diagonal

Grape tomatoes cut in halves1 whole cucumber cut into cubesDressing:½ cup of olive oil2 to 3 tbsp of red wine vinegar1 whole lemon2 garlic ½ tsp of saltPepper to tasteIn a medium pot pour quinoa and water. Bring to boil with the lid on then reduce to minimum. Cook for about 7 to 10 minutes until water has evaporated. Let cool when done. Meanwhile cook tofu for 7 minutes on medium, fl ipping occasionally. Let cool. Put all ingredients in a large bowl and pour dressing on top. Mix well.

Submitted by Wendy Shaughnessy

Snow Pea & Red Pepper SaladServes 12-141 ½ lbs. snow peas1 lb. mushrooms2 small red peppers1/3 cup sesame seeds2 large garlic cloves. minced or grated3 tbsp. white wine vinegar3 tbsp. lemon juice1 tbsp. sugar1 tsp. salt1 cup olive oil, salad oil or ½ cup of eachfreshly ground pepperRemove tops and string from snow peas. Blanch for 2 minutes until bright green and pliable. Drain and cool under cold water. Dry on paper towels. Wash and slice mushrooms. Seed peppers and cut into 1/2 inch squares. Toast sesame seeds, in medium hot skillet, for 2 minutes or until lightly browned. Using a food processor or whisk, combine garlic, vinegar, lemon juice, sugar and salt. While processing, slowly add oil. In salad bowl, toss snow peas, mushrooms and red peppers. Just before serving, add dressing and sesame seeds and ground pepper to taste. Toss well.

Submitted by Janet Parcher Cherry


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Assorted Greens with Pomegranate SeedsThis simple festive coloured salad is ideal for this time of the year. It is light, fresh, and crisp, and is a complimentary beginning to a Christmas feast.Place lettuce in bowl and toss with dressing. Add the sliced fruit and pomegranate seeds and sprinkle with fresh shaved parmesan cheese.Dressing2 tablespoons white wine vinegar2 tablespoons olive oil2 tablespoons honeyWisk well.Assorted greens2 Sliced pears or Gala apples Pomegranate seedsFresh shaved parmesan cheese to taste

Submitted by Kathryn Hay, Caress Electrolysis Ltd.

Kraut and Wiener Salad2 cups cooked wieners, cut in 1” slices2 cups cooked macaroni (3/4 cups uncooked)1 14 oz can Sauerkraut, well drained2 tbsp brown sugar1 small onionIn a large bowl, combine all ingredients, mix well and chill before servingServe on lettuce, if desired garnish with green peppers & tomato wedges.Makes 4-5 servings

Submitted by Irene Zimmerling, Cobden

Pepsi Cold Salad2 small pkg cherry jello1 small pkg lime jello1 large can crushed pineapple2 ½ cups Pepsi½ cup chopped nutsMix together cherry jello, lime jello and crushed pineapple. Put on stove and cook until boiling. Take off stove and add pepsi and nuts to mixture. Stir in pan well. Pour in bowl and refrigerate.

Submitted by Mabel Graham, Woodlawn

Three Tier Jellied Salad1 small pkg lime jello1 (19 oz) can crushed pineapple1 small pkg lemon jello1 large container Cool Whip4 oz cream cheese1 small pkg saspberry JelloNo not use No Name Jello’sDissolve lime Jello in 1 cup boiling water and ¾ cup cold water. Drain juice from pineapple (reserve). When lime jello is partially set, add drained pineapple. Let set. In another bowl, set 1 lemon jello with ½ cup boiling water and 1 cup pineapple juice. When partially set, whip up. In another bowl, mix cool whip and cream cheese and then beat together with whipped jello. Pour over green layer. When lemon layer is set, mix raspberry jello as per package. Cool. Pour over lemon layer and let set.

Submitted by Sandra Graham, Woodlawn.

Pink Fluffy Salad/Fruit Dip1 can crushed pineapple (600 mL)1 large container cottage cheese (regular) (500 g)1 large Cool Whip (regular)1 pkg strawberry jello (just the powder)Drain pineapple through a sieve, discard juice. Drain cottage cheese through a sieve, discard liquid. Mix drained pineapple, cottage cheese, jello powder and Cool Whip in large bowl until everything turns pink! Refrigerate over night and enjoy as a fruit dip or on its own!

Submitted by Bonnie Mask, Renfrew

Potato Salad4 cups water1 16 ounce package frozen French fries1 ½ teaspoon salt4 hard cooked eggs – chopped½ cup sliced radishes½ cup diced celery2 tablespoons sliced green onions2 tablespoons snipped parsley1 cup mayonnaise or salad dressing1 tablespoon vinegarPour water in large saucepan, bring to full rolling boil. Carefully drop frozen



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potatoes into water. Remove from heat immediately; cover and let stand 4 – 5 minutes. Drain potatoes at once; spread on paper toweling. Cut up any large pieces. Sprinkle potatoes with salt; cool. Blend together remaining ingredients.Add potatoes and toss mixture gently. Chill and garnish with parsley and radish rosettes, if desired. Makes 8 servings.

Submitted by Louise MacDonald, Carp

Creamy Potato Salad6 medium potatoes1 small onion, fi nely chopped1 cup celery, chopped1 teaspoon salt6 hard cooked eggs, diced2 eggs, beaten½ cup white sugar1 teaspoon cornstarchsalt to taste½ cup vinegar1 [5 ounce] can evaporated milk1 teaspoon prepared yellow mustard¼ cup butter1 cup mayonnaisePlace the potatoes into a large pot, and fi ll with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with onion, celery, 1 teaspoon of salt, and hard cooked eggs. While the potatoes are cooking whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the butter. Refrigerate until cool, and then stir in the mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best fl avour.

Submitted by Debbie Sell, Orleans

Main CoursesCedar Planked Maple TroutCombine 1/4 cup of cooking oil, juice of half a lemon and 1/3 cup of maple syrup. Marinate large fi llet of Rainbow Trout or Salmon. Meanwhile, soak large cedar plank in water for 4 hours. Drain plank and place fi sh on it, skin side down. Sprinkle salt and grind pepper over it generously. Shake dried dill over it, at least 3/4 teaspoon. Slice an onion into wafer thin pieces and lay over top. Place plank on preheated bbq. Close lid and cook until fl akes when prodded with fork. BBQ should be on medium-low, so that it cooks a little more slowly. The idea is for the smoke from the smoldering cedar to infuse the meat. Keep close by with a spray bottle of water in case your plank catches fi re. Sprinkle with capers and serve.

Submitted by Jane Stratton

Mom's Traditional Red Cabbage RecipeA turkey dinner in our home is not complete without Mom's Red Cabbage.Shred cabbage. Melt approx. 2 tbsp. lard in large pot. Add red cabbage, 1 tbsp. vinegar. Add approx. 1 tsp. salt, 3 whole cloves, one chopped and peeled apple and one chopped onion. Mix ingredients until evenly coated and sauté for a few minutes. Add enough water to cover approx. one quarter of cabbage in pot. Simmer until tender. Add a tsp. of fl our to small amount of water - add to cabbage in pot to thicken. Flavor with approx. 1 tbsp. lemon juice and 1 tsp. sugar. Red cabbage is even better reheated and therefore can be made a day in advance of serving. Do not eat the cloves....remove them as you fi nd them when serving.

Submitted by Monica Saunders, Richmond



Mom’s Cheese Ball RecipeMix together:

River Ward City Councillor

Conseillère, quartier Rivière

I have fond memories of my parents serving this savoury cheese ball on

special occasions when we were growing up. The recipe was passed down

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Paul, and I host our annual Superbowl Party. I hope that you and your

family will enjoy it as much as we do.

Tel./Tél.: 613-580-2486

[email protected]

MariaMcRae.ca

@CouncillorMcRae Enjoy!If you have any leftovers, it tastes great the next day.

Maria McRaeRiver Ward City Councillor



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Happy Holidays from Team Hillier

613.825.4078Betty Hillier - Sales Representative

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Vegetarian Black Bean Chili1 tbs. (15 ml) vegetable oil2 cloves garlic, minced1 onion, chopped1 large carrot, chopped1 jalapeno pepper, seeded and minced1 sweet green pepper, chopped3 large Ontario tomatoes, chopped (about 3 cups/750 ml)2 cans (19 oz/540 ml each) black beans, drained and rinsed1 Tbs. (15 ml) chili powder1 tsp (5 ml) ground cumin1 tsp. (5 ml) crumbled dried rosemary1 tsp, (5 ml) saltIn a large saucepan, heat oil over medium heat; cook garlic, onion, carrot, jalapeno and green pepper, stirring often, for 5 minutes or until softened.Stir in Ontario tomatoes, beans, chili powder, cumin, and rosemary; bring to a boil. Reduce heat; simmer for 20 minutes. Season with salt.

Submitted by Lyn Presley

Christmas Breakfast: Stuffed French Toast StrataMake it the night before and just stick it in the oven in the morning! Also, it can be made egg-free: just add a little more milk instead of the eggs. 1 pound of French bread8 ounce package of cream cheese, cubed8 eggs2 ½ cups milk6 tbsp butter, melted¼ cup maple syrup1 tsp cinnamonCut French bread loaf into cubes (about 12 cups of bread cubes). Grease a 13x9 inch baking pan. In the prepared pan place half the bread cubes. op with cream cheese cubes and then remaining bread cubes. With a blender or mixing bowl with rotary beater, mix together the eggs, milk, melted butter, maple syrup and cinnamon until well combined. Pour egg mixture evenly over bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand 10 minutes. Makes 6-8 servings.

Submitted by Shelley & Roger Martel, Findlay Creek Hearing Care Clinic

Santa-fe Chicken ChiliThis is a great recipe to use leftover Thanksgiving turkey (especially the white meat that my family usually doesn't eat)! Thanks! You can easily make this recipe in your favorite slow cooker or Crock Pot , following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.1 tablespoon extra virgin olive oil1 medium sweet onion, diced4 cloves garlic, minced1/2-1 teaspoon ground cumin, to taste1/4-1 teaspoon ground cayenne or chipotle pepper, to taste1 sweet potato, peeled, diced2 15-oz. cans pinto or white beans, rinsed, drained1 28-oz. can Muir Glen organic fi re roasted tomatoes, with juice8-oz. (1 cup) chopped roasted green chilies- mild or hot2 cups chicken broth, more if needed1 tablespoon balsamic or apple cider vinegarA small drizzle of agave or honey2 heaping cups cooked chicken pieces- hand torn looks niceJuice of 1 lime, or to tasteHeat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these fl avors.Warm through and serve when you are ready.If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.Serve with a wedge of lime.

Submitted by Betty Hillier

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Find everything you need for this recipe and more in-store!• Holiday baking ingredients

• Gluten-free flours, spices & mixes

• Nuts, dried fruit and candied cherries

Source : Canadian Living Magazine: December 2007http://www.canadianliving.com/food/gluten_free_cardamom_shortbread.php

Find everything you needddedyFind eveFi d eed eddd evevvvFiniii g you neg nouyyouooo nu nngggg ddd

The Healthy Choice. For You. For Life.

Ingredients1 cup unsalted butter, softened1 1/2 cups icing sugar1 egg 2 cups rice flour¼ tsp ground cardamom1 pinch salt 3 tbsp finely chopped pistachio nuts

Preparation:In a large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.

Roll by tablespoons into balls. Place 2 inches apart on 2 parchment paper-lined rimless baking sheets. With fork flatten to about 1/2-inch thickness. Sprinkle with pistachios.

Bake in top and bottom third of 325°F oven for 17 to 20 minutes rotating and switching pans halfway through or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.

Makes 48 cookies

Gluten Free Cardamom Shortbread

Quick and Easy Sausage and Pasta Casserole1 can garlic and oil tomato recipe starter4 smoked cheddar sausages already cooked1 broccoli (stems removed)2 cups cooked spiral pasta250 grams shredded marble cheeseCut broccoli heads into bite size pieces - steam for 5 minutes until tender.Cut sausages into bite size pieces.Mix all ingredients and pour into casserole dish. Heat in 400 degree oven for approx. 20 minutes.

Submitted by Eva Schneider, Richmond

Turkey Dressing1 loaf of Turkey-time or Sunshine Bread (a pre-spiced stuffi ng loaf ) ¼ cup onions (chopped)¼ cup raisins (fresh )1/8 cup or to taste savory (fresh if available - remove stems)

sausage meat (found in frozen counters near turkeys at grocery store or, use 10 sausage links by removing the casings and pushing out the sausage meat)½ cup and ¼ cup unsalted butter (melted)2 cups turkey brothPrepare A Day Ahead: Break up the turkey loaf into small bite-size pieces and place in a very large bowl. Add chopped onions, whole raisins, savory and mix well. In a frying pan, fry the sausage meat until well cooked and is starting to turn brown. Add cooked sausage meat and drippings to the bowl and mix well. Melt ½ cup of unsalted butter and pour into dressing mix and stir well. Cover and refrigerate overnight.Turkey Dinner Day: Stuff turkey, or place a couple of tablespoons of the stuffi ng in the turkey for fl avor, and prepare the rest of the dressing in a deep sided electric frying pan. Select low heat. Add ¼ cup of unsalted butter to the frying pan, and add stuffi ng mixture and cover. Stir often and add turkey broth to keep moist. Within an hour, the stuffi ng will begin to brown and it can be kept on low heat (continue to stir often) and add more both as necessary. Cooked dressing can be covered in a bowl and warmed up in the microwave just before the meal.

Submitted by Gerrylyn Chambers, Nepean



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Garlic Spaghetti with Chicken1 pkg 450 grams spaghetti6 cloves garlic sliced thin1/2 cup olive oil1/4 tsp crushed chilies or red pepper fl akes1/4 cup chopped parsley1 cup parmesan cheese4 boneless skinless chicken breastsheaped tablespoon crushed garlicchipotle chili pepperMushrooms fried in garlic butter (optional)Cut chicken into strips. Coat with crushed garlic and sprinkle with chipotle. Stir fry until cooked. Keep warm. Place sliced garlic and olive oil in pan. Boil large pot with water for pasta. When water boils add pasta. Now turn on pan with garlic and cook until garlic is golden brown over medium-low heat. Pasta and garlic should be done at the same time. Take 1/2 cup of pasta water and add to garlic and olive oil mixture and turn it off. Pour off the rest of the water in pasta pot. Do not rinse the pasta. Pour olive oil mixture over pasta and stir in remaining ingredients. Top with cooked chicken. If desired also add fried mushrooms.

Submitted by Mark Sullivan

Roasted Turkey in a Brown Paper BagPreheat oven to 375oFWash turkey Rub outside with juice from ½ lemonRub outside with 1 clove of garlic cut in halfPrepare dressing and stuff turkey (or fi ll cavity with a lemon cut in ½ and fresh sage leaves, rosemary, savory and parsley to enhance fl avour)Truss bird.Mix 6 tlbs. melted butter with 2 crushed garlic cloves and 1 tlbs. dried savoryPat all over turkey breasts and legsTuck wings under bird or tie over breast with butcher cord.Cover the legs with aluminum foil to prevent over-cooking.Take a brown paper grocery bag (no ink) and spray with Pam on inside of bag to prevent the bag from sticking to the bird.Place turkey inside bag breast fi rst and then place package into another brown

grocery bag so that the second bag completely covers the fi rst bagPlace thermometer probe through the bag into the deepest part of turkey breast.Place in roasting pan with rack to keep turkey off bottom of pan.Place pan in oven, cook at 375o until thermometer reads 180o – 185o (approximately 25 minutes per lb)Check internal temperature of bird in several places.If done, remove from oven, poke holes in bottom of bag to release juices into pan.Remove bags (bags might be slightly stuck to skin of bird)Remove turkey from pan, remove stuffi ng immediately, place stuffi ng in bowl and return to oven.Cover the bird completely with aluminum foil for at least 20 minutes to distribute juices left in bird.Pour juices from roasting pan into a gravy skimmer so that the grease will be separated from the juice. Discard grease. Make gravy in a saucepan as you normally would.Turkey will be browned, crisp and juicy and you never have to baste it while it is cooking. We usually add a little extra dried savory to the gravy stock.

Submitted by Penny & Jim Donaldson

Meat Pie2 lbs pork1 lb of beef(You can change ratio to your own taste, ½ and ½, more beef less pork, whatever fl oats your boat.)1 medium onion (diced)salt & pepper to taste½ tsp of savory½ tsp sage1/4 tsp of cloves & cinnamonCombine all the ingridients in a large pot. Cook on stove top, be sure that the meat stays about ½ covered with water. Do not fry. When cooked let cool a bit so as not soften the crust bottom. Spoon mixture into pie crust, be sure to include some juices from the meat. Cook in oven @ 400f untill crust becomes golden brown.Makes 2 piesYou can freeze the pies prior to cooking also and cook when needed!

Submitted by Pierre St. Denis



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Holiday Pot Pie5 cups chicken stock3 cups cubed smoked ham3 carrots sliced3 stalks celery sliced2 sweet potatoes, cubed1 bay leaf1/2 dried savoury1 cup frozen peas1/2 cup sweet red pepper diced1/3 cup butter1 onion chopped3/4 cup fl our3/4 tsp dry mustard3 cups cooked turkey cubedPepperPastry for 9 inch single pieIn Dutch oven, combine chicken stock, ham, carrots, celery, sweet potatoes, bay leaf and savoury; bring to boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp. Add peas and red pepper; simmer for 2 minutes. Drain, reserving liquid; discard bay leaf. Set vegetable mixture aside.In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened. Sprinkle with fl our; cook, stirring, for 3 to 4 minutes or until lightly golden. Stir in mustard. Gradually whisk in reserved liquid until smooth. Increase heat to medium-high; cook, whisking constantly, until boiling and thickened. Add reserved vegetable mixture and turkey; season with pepper to taste. Pour into 12 cup casserole dish.Roll out pastry and cover casserole.Bake on a baking sheet in 400F oven for 30 to 35 minutes or until pastry is golden brown and fi lling is bubbly.

Submitted by Wendy Hooper, Kinburn

Apple Raisin Stuffing 3/4 c butter2 lg stalks celery (with leaves) chopped (1 1/2 c)1 lg onion, chopped (1c)9 c soft bread cubes (about 15 slices bread)1 1/2 tsp chopped fresh or 1/2

tsp dried thyme leaves1 tsp salt1/2 tsp ground sage1/4 tsp pepperMelt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.Toss celery mixture and remaining ingredients. Use to stuff one 10 to 12 pound turkey.Apple-Raisin Stuffi ng: Increase salt to 1 1/2 teaspoons. Add 3c fi nely chopped apples and 3/4 cup raisins with the reaming ingredients. 15 servings, 1/2 c each. This is a delicious twist on classic stuffi ng!

Submitted by Kim Zink

Crustless QuicheUse red pepper if you want a dash of Christmassy red. This is extremely popular at my house and it freezes well so it can be prepared in advance, thawed and either warmed in the oven or in the microwave. I make it and freeze it so I always have some to take to my father and my aunt who both love it. It’s a very healthy dish with all the vegetables (six slices of bacon in a dish this large must be ok!!!). 2 medium zucchini, grated1 large onion, chopped1 carrot, grated1 cup of cheddar cheese, grated plus extra for the top½ pepper, chopped (or 1 stalk of celery chopped or 6-8 mushrooms chopped or 1 extra carrot grated or 1 chopped tomato)6 slices of bacon, slightly cooked, chopped into bite-size pieces 2 tsp. oil5 eggssalt and pepperBlended combination of 1 cup all-purpose fl our, ½ tsp baking powder, ¼ tsp baking soda – blend together before adding to the rest of the mixtureCombine all ingredients. Pour into well-greased pan (8x11 or larger).Sprinkle the top with the extra cheese. Add extra bacon (cooked) on top if you wish. Bake at 3500 for 30-40 minutes, until fi rm.Note: When bacon is cooked, include the bacon fat when you add this to the mixture.

Submitted by Judy Sauve, Eaganville



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Bagelshop’s Greek Chicken1 Chicken washed and cut into 8 piecesMarinade:The juice of 3 lemons (Leave lemons in marinade after squeezed)¼ cup of Oregano1 cup of vegetable oil¼ cup of chopped garlic1 teaspoon of salt1 teaspoon of pepper¼ cup of white vinegarFully immerse chicken in marinade and let rest for 24-36 hours in fridgePreheat oven to 350°FTake chicken out of marinadeRoast chicken directly for 50 min-1 hourServe with roasted potatoes or rice.ENJOY!

Submitted by The Ottawa Bagelshop & Deli

Smoky Bacon and Chocolate ChiliServes 126 slices thick-cut smoky bacon, fi nely chopped2 large onions, fi nely chopped2 large garlic cloves, minced 3 pounds lean ground beef2 cans (8 oz.) tomato sauce 2 cans (14.5 oz.) crushed fi re-roasted tomatoes or regular crushed tomatoes 2 cans (14.5 oz.) red kidney beans, drained2 cups ginger ale1 (100g) spicy chocolate bar3 tablespoons. Chili powder 3 teaspoons ground cumin 3 teaspoons smoked Spanish paprika 3 teaspoons. Cayenne pepper 2 teaspoons Worcestershire About 2 teaspoons. Salt Sour cream, sliced scallions, and/or grated cheddar for toppingIn a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.Increase heat to medium-high and add ground beef; break it up with a wooden

spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, ginger ale, and Worcestershire and bring to a boil. Transfer to a crock pot and add beans and break up chocolate and add and cook 10 minutes, uncovered. Season to taste with additional salt. Continue to cook on low for 2 – 3 hours.

Submitted by Brenda Pinch

Rutabaga Casserole1 rutabaga, cooked and mashed1 egg1 cup applesaucesalt & pepperbuttered breadcrumbsCombine all ingredients thoroughly (except breadcrumbs) and place in greased casserole. Sprinkle with buttered crumbs. Bake at 325oF for 35 minutes. Get the peeling and mashing out of the way ahead of time. this casserole can be refrigerated for 2 days before baking. Yield: 6-8 servings.

Submitted by Connie Paddle, Gananoque

Pork Tenderloin in Tangy Sauce0.4 kg pork tenderloin; membrane removed; cut into ½” thick rounds1 tsp. club house montreal steak spice ( no salt added version)½ tsp. course sea salt2 tbsp. olive oil1/3 cup green onions; diced; white part only1 cup cremini mushrooms; diced½ cup diced fresh tomato; skin removed1/3 cup white wine pinot grigio2 tbsp. grainy mustard2 tbsp. fresh parsley; choppedSprinkle Montreal Steak spice and course salt on tenderloin pieces. Heat olive oil in large skillet. Sauté tenderloin rounds at medium-high. Flip over and add: Green onions, mushrooms, and tomato. Cover. Lower heat to medium. After 2-3 minutes add white wine, mustard and parsley. Partially cover. Reduce heat to low for 10 minutes. Serve with rice or noodles to take advantage of the sauce. The wine and the vinegar in the mustard produce the tang.

Submitted by Mrs. Dale Poulter, Ottawa



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Cheese and Broccoli (the best and easiest pie you will ever make)I started making this pie many years ago and still make it today. What I enjoy about this pie is that it can be prepared for lunch with a salad, as part of a meal or prepared in small tartlets for a self serve buffet. The taste and texture is amazing, the phyllo pastry is crisp and the pie is creamy.Step 1:8 -12 sheets of phyllo pastry1/3 cup of melted butter or margarineStep 2:1 ½ cup of chopped broccoli, ¼ cup of minced onions½ tbsp of fresh fi nely chopped parsleyPinch of salt and pepper2 eggs, well beaten1 cup of ricotta cheese1 cup of feta cheese, broken in piecesStep 1: Prepare pie in 9in plate. Take phyllo sheet and brush with butter, place in pie plate leaving approx. 1 in. over the edge of the plate and proceed to do the same with the remaining phyllo ensuring the pie plate is completely covered. Fold the edge of the phyllo over itself. Brush the edge with remaining butter.Step 2: Cook broccoli and onions for approx. 3 min. in microwave oven. Drain and add to all other ingredients. Pour in phyllo pastry prepared plate. Cook for approximately 45 minutes at 350 degrees Fahrenheit of until the centre of pie is fi rm. Enjoy.

Submitted by Gisele Davidson, Kanata

Sweet & Sour MeatballsMeatballs: 1 pound of ground beef1 pound of ground pork3/4 cup of Ketchup1/2 cup of bread crumbs2 Tbsp. parsley fl akesMix all the ingredients in a large bowl. Form small round meatballs and place them on a cookie sheet. Bake at 350 degrees for 15 to 20 minutes (depending on the size of the meatballs).

Sweet & Sour Sauce:1 1/2 cups of brown sugar

1/2 cup of vinegar1 1/2 cups of ketchup2 cups of boiling water2 Tbsp. soya saucePlace all the ingredients in a large saucepan. Place it on the stovetop at medium-high until it comes to a boil. Thicken with corn starch diluted in water. Allow to simmer for a few minutes until it thickens (**Thickens fast).Add meatballs to sauce and serve. Mashed potatoes or rice make a great compliment for this dish.

Submitted by Diane Grzela

Mexican Turkey Hot Pot2 tablespoons vegetable oil1 large onion coarsely chopped1 large clove garlic minced½ teaspoon hot pepper fl akes (more if you like spicy)3 potatoes peeled and cubed4 cups turkey stock (or substitute chicken stock)1 teaspoon dried oregano1 can 19 ounce/540 ml tomatoes undrained1 can (14 ounce/398 ml) red kidney beans, drained and rinsed2 cups frozen lima beans OR 1 (14 ounce/398 ml) white kidney beansdrained and rinsed2 cups diced cooked turkey1 ½ cups frozen corn kernels 3 tablespoons chopped fresh coriander or parsley1 tablespoon lime or lemon juice Salt & pepperIn large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper fl akes, stirring, for 3 to 5 minutes or until softened.Add potatoes, stock and oregano; cover and simmer for 10 to 15 minutes or until potatoes are tender.Add tomatoes, breaking up with spoon; add both types of beans, turkey and corn. Simmer covered, for 5 minutes or until beans are tender. Stir in coriander, lime or lemon juice and salt and pepper to taste.Makes 8 servings. Preparation time: about 30 minutes.

Submitted by Dorothy Armstrong, Orleans




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Turnip CasserolePeel 1 large turnip and cut into 1" cubesBoil in salted water 15-20 minutes or until tenderDrain. Add 2 Tbls of butter and mash (as chunky or smooth as you like)Place in lightly buttered casserole dishTopping:Melt 1 Tbls of butter in saucepan over med heatAdd 1 Tbls fl our and cook over med-high heat for 1 minute whisking constantlyWisk in 1 Cup milk. Continue to wisk over med heat until thickened and creamyAdd 1/2 Cup shredded cheddar and whisk until meltedSpread cheese sauce over turnip. Sprinkle with remaining grated cheeseBake at 350 for 30 minutes or until top is golden brownEnjoy !

Submitted by Laurie Neff, Munster

Stuffed Peppers 8 medium size red or yellow bell peppers1 1/2 cups white rice cooked2 lbs lean ground beef3 medium onion, diced2 carrots, pilled and diced3 cloves of garlic, minced½ teaspoon pepper1 teaspoon salt2 ½ cups tomato juice3 bay leaves2 tbsp vegetable oil to grease the pan1. Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Rinse each paper and place in a large pot .2. In a large bowl, combine ground beef, rice, onion, garlic, carrots, seasoning. Mix until it comes together. Fill the peppers with the fi lling.3. Preheat your oven to 400 F. Grease your deep casserole dish with vegetable oil, and snugly place peppers in the dish. Carefully pour tomato juice into the dish to fi ll ¾ of the way (approx 2 ½ cups). Season to taste, add bay leaves and cover with aluminum foil. Bake for 1 hour.4. Serve with mashed potatoes.

Submitted by Elena Mokdad, Kanata

Honeycomb CannelloniServes 6-8Sea salt and freshly ground black pepperParmesan cheese, for grating1lb 2 oz good-quality cannelloni tubesOlive oilFor the vegetable ragu:A small handful of dried porcini (I used dried wild mushrooms because I couldn't fi nd porcini - worked out well)1/2 cup plus 3 tablespoons olive oil3 carrots, peeled and diced4 sticks of celery, trimmed and fi nely diced1 large red onion, peeled and fi nely diced1 leek, trimmed and outer leaves discarded, fi nely diced2 cloves of garlic, peeled and sliced5 Portobello mushrooms, fi nely chopped5x 14-oz cans good-quality plum tomatoesA large bunch of fresh basil, leaves picked, stalks fi nely choppedFor the spinach:1 1/2 lb fresh spinachNutmeg, for gratingFor the quick white sauce1 cup light cream10 fl oz crème fraîche (I used sour cream instead, and it worked really well)4 oz fresh goat cheese4 good-quality anchovy fi llets in oil, drained and fi nely choppedA handful of grated Parmesan cheeseThe fi rst thing to do is fi nd yourself a casserole pan or deep cooking pot that will snugly hold all your cannelloni standing upright. Preheat the oven to 375°F. To make your ragú, put your dried porcini in a bowl and just cover them with boiling water. Leave to soak for 5 minutes. Meanwhile, put a large heavy-based saucepan on a medium heat and add the olive oil, carrots, celery, onion and leek. Cook gently for 8 to 10 minutes, and then add the garlic and Portobello mushrooms. Remove the porcini from the bowl, add them to the pan and cook for a further 5 minutes until the veg has softened. Strain the porcini liquor through a sieve and add this to the pan with a large wineglass of water. Allow


Holiday Recipe Favourites

AppetizersMini Potato Pies8 baking potatoes or 2 1/2 lbs1/2 cup milk1/2 cup sour cream1/4 cup butter or margarine1/2 tsp salt1 cup shredded cheddar cheese1/4 cup chopped green onions (optional)peppersummer savory to taste 18 mini tenderfl ake tart shellsmelted butter or margarineCook potatoes in cold water until tender about 20 minutes. Drain and shake over ringer to dry potatoes then mash. Add milk, sour cream. Butter and salt. Using masher mix until well blended. Stir in cheese, green onions, savory and pepper to taste. Let mixture cool before fi lling pastry shells. Drizzle melted butter or margarine on top. Bake at 425 degrees for 20 minutes until browned

Submitted by Sharon Cabana

Guacamole2 really ripe avocados1 tablespoon lime juice¼ cup minced onion1 large clove of garlic, minced up1 jalapeño pepper, without seeds and minced¼ teaspoon chili powder¾ teaspoon coarse saltFreshly ground pepper¼ cup without seeds and diced tomato1. Cut the avocados in half, remove the pit and scoop the fl esh into a medium-

size bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato.

2. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.

Submitted by James Rawlings

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Best wishes for theHoliday Season /Meilleurs voeux

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Readers & Sponsors

We would like to extend a special thank you to the many readers who took the time to share

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the liquid to reduce slightly, then tip in your tomatoes and add your chopped basil stalks. Season with salt and pepper, and bring to the boil. Simmer for up to 45 minutes, until you have a thick, rich vegetable ragú. Tear in the basil leaves.In a saucepan, heat a splash of oil and add the spinach, stir, and then leave to wilt down. Season with salt, pepper and a grating of nutmeg and put aside. To make your quick white sauce, all you have to do is mix the cream, crème fraîche, goat cheese, anchovies and grated Parmesan. Then check the seasoning and that’s it! Now get out that dish or pan you located at the beginning of the recipe and spoon in ½ inch of the cheese sauce. Sprinkle with grated Parmesan and top with the spinach. Carefully ladle over half your vegetable ragú and stand your cannelloni tubes in it. Press the tubes down into the sauce with the palm of your hand — the sauce will come up and half fi ll the tubes. Spoon over the rest of the ragú, smoothing it down into the holes. Pour over the remaining cheese sauce, sprinkle over some grated Parmesan, drizzle with olive oil and bake in the preheated oven for 45 minutes until golden and bubbly. Attached is a photo of me holding the fi nished product. As mentioned, this recipe was modifi ed from Jaimie Oliver's original Honeycomb Cannelloni.

Submitted by Elizabeth Kannangara

Memere’s Tourtieres3 lbs. ground pork1 lb ground veal1 small onion, fi nely diced1 cup celery, fi nely dicedspices: 1 tsp. salt½ tsp. celery salt½ tsp. allspice (I usually add more)½ tsp. sagesprinkle of pepperCombine all ingredients in a heavy pan. Cover with a cup of water and bring to a boil. Simmer until water disappears, about one hour, stirring occasionally. Mixture should be just moist. Pour off any excess fat and thicken with a little fl our. Divide into pie shells. Cover with a crust, crimping the edges. Prick well with a fork. Bake at 400 degrees Fahrenheit for approximately 20 minutes. Makes about 4 pies or less is thicker.

Submitted by Diane Boyd, Kanata



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Make-Ahead Mashed Potato Casserole10-15 potatoes (31/2 lbs) cut in chunks250 g cream cheese50 ml butter250 ml chopped green onions250 ml sour cream125 ml minced fresh parsleypinch dried marjoramsalt and pepper125 ml coarse fresh bread crumbsIn a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool.With potato masher, mash until smooth; blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram and salt and pepper to taste. Transfer to 8-inch (2L) baking dish; smooth top. Sprinkle with crumbs. (Casserole can be prepared to the point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 F. (200 C) oven for about 20 minutes or until heated through and top is lightly golden. Makes about 10 servings. (I double the recipe and for the children’s portion I leave out the onions, parsley, marjoram and bread crumbs.) (I use low fat cream cheese and sour cream which tastes great.)

Submitted by Debbie Roy Pelletier, Ottawa, Ontario

Shepherd’s PieMashed Potatoes6 medium potatoes, peeledSalt to tasteButter to tasteGround Beef1 lb extra lean ground beef2 tbsp’s oil1 small onion fi nely chopped1 garlic clove mincedBlack pepper, garlic powder and paprika to taste1 tbsp fi nely chopped fresh parsleyPinch of dried hot chili peppers (optional)2 can’s (10 oz) cream of mushroom soup (good quality)1 cup fresh mushrooms sliced 1 cup fresh broccoli fl owerets (in very small pieces)In a medium pot boil the potatoes. When done drain, add butter and mash. Heat the oil in a large skillet over medium heat. Add onions and sauté until golden and transparent. Add the garlic for the last two minutes of cook time. Add the ground beef to the skillet and cook until it is browned. Season to taste and then add 2 can’s of mushroom soup, parsley and hot peppers (optional). Heat through until it just starts to bubble. In a glass baking dish (9 inch) – layer the ground beef, mushrooms, broccoli fl owerets and mashed potatoes, in that order. Top the potatoes with dabs of butter. Bake in a 425F preheated oven uncovered for 40 minutes, or until the meat mixture is bubbling.

Tips:I do not add milk to mashed potatoes as it can go sloppy while baking.I do not add salt to meat mixture because the cream of mushroom soup is salty.Do not add water to the cream of mushroom soup. This will cause the meat mixture to be runny.

Submitted by Anna Dolisni, Kanata

Slow Cooker Turkey Dressing2 l bread cubes125ml chopped onion125 ml chopped celery125 ml butter or margarine5 ml salt7ml poultry seasoning1 ml pepper500 ml turkey brothSauté onions and celery in butter. Pour over bread cubes. Add seasonings and toss gently. Moisten with broth. Pack dressing lightly into slow cooker. Cover and set on high for 1 hour. Turn to low an cook for ½ to 1 hour until done. Stir lightly, adding more brother if needed. You can add mushrooms, raisins, cooked sausage, cranberries, or other dried fruit if you like. If you don’t have enough broth I use apple juice.

Submitted by Barbara Grainger, Pakenham



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Sweet and Sour Brussel Sprouts8 bacon slices diced¼ cup chopped onion¼ cup vinegar¼ cup granulated sugar½ tsp salt¼ tsp garlic powder2 tsp Cornstarch2 tsp Water2 (10oz packages) Frozen Brussels Sprouts, cooked and drainedBrown bacon in pan, remove to dish. In bacon fat, sauté onion until soft & clear. Stir in vinegar, sugar, salt and garlic powder. Mix cornstarch & water together and stir to boil, add Brussels sprouts and bacon. Heat through Serves 6-8

Submitted by Ann Felhaver, White Lake

Tourtiere With Mushroom SauceA Christmas tradition- save time and your sanity – make ahead and freeze.Enough pastry for 3, 2-crust pies1 1/2 lbs. lean ground pork 750g1 1/2 lbs. lean ground beef 750g1 1/2 cups fi nely chopped onion 375ml1 tsp. thyme 5ml1 tsp. sage 5ml1 tsp. dry mustard 5ml2 tsp. salt 10ml1/2 cup chopped fresh parsley 125ml2 garlic cloves, mincedpepper to taste1 cup water 250ml1 cup bread crumbs 250mlor 2 cups (500 ml) mashed potatoesMushroom Sauce2 Tbsp. butter 30ml

3 cups sliced mushrooms 750ml1/2 cup sliced onions 125ml2 Tbsp. butter 30ml2 tsp. fl our 10ml1 cup beef broth 250ml1/2 cup dry red wine 125mlTo Make Filling:In frying pan, lightly brown meat. Drain off fat. Add onion and stir in seasonings. Add water, cover and simmer 15 minutes, or until most of liquid is absorbed but mixture is still moist. Add bread crumbs. Let cool. Spoon mixture into pastry-lined 9� pie plates. Cover with top crusts, seal and fl ute edges. May be frozen at this point. Cut slashes on top to release steam. Bake 425 F for 15 minutes, reduce heat to 350F and bake 30 minutes or until well browned. This recipe can also be made as an appetizer using tart shells.To Make Mushroom Sauce: Sauté mushrooms and onions in butter for 10 minutes. Remove to plate. Melt butter and blend fl our and a few tablespoons of beef broth into pan juices. Stir in remaining beef broth and wine. Bring to a boil until mixture thickens. Add mushrooms and onions back into sauce. Serve warm with tourtiere.For a change and less work you can serve with cranberry sauce on the side and a dollop of sour cream or traditional ketchup.

Submitted by Marie Barbier

Trainwrecker Beans1/4 pound of bacon 1 pound of ground beef 1 onion chopped2 stalks of celery chopped1/4 cup of maple syrup 1 can of tomato soup1 can of whole/sliced mushrooms,drained2 cans of pork and beans1 can of kidney beansCut the bacon into 1 inch pieces in a large pot cook the bacon until almost crisp. Add ground beef, onion and celery. Cook until meat is browned and drain grease. Stir in all other ingredients and cook on medium heat for 30 minutes and bake uncovered for 45 minutes. Wonderful as a side dish at any holiday gathering. Freezes well. Thaw, heat and serve. Enjoy.

Submitted by Wendy Healey, Athens



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Roasted Red Pepper Mashed Potatoes3 lb potatoes washed and cubed1/2 to 1 cup milk4 tablespoon butter cubed1 roasted red pepper diced6 ounce cream cheese softened3 cloves of garlic gratedsalt/pepperServes 4 to 6Add potatoes to a pot of water; bring to a boil and lower to medium heat; and cook until tender upon inserting a steak knife.Once potatoes are done cooking, drain water from pan; mash the potatoes with milk (from 1/2 cup to 1 cup depending on preferred consistency), butter and garlic.Fold in the diced red pepper, cream cheese.Salt and pepper to taste.

Submitted by Meng-Han Chi, Ottawa

Curried Chicken Con Carne Casserole1 can cream of mushroom soup (small)1 can thai coconut milk1 + 1/2 cups plain yogurt3 tablespoons curry powder1 onion (medium) (fi nely chopped)1 can black beans (rinsed and drained)2 chicken breasts (boneless and cut into bite sizes pieces)Whisk the fi rst four ingredients until well incorporated. Add the onion, beans and chicken pieces. Bake at 350 in a casserole dish (uncovered) for about an hour. This recipe is fast and delicious and is readily adaptable. The chicken can be replaced by your left over turkey. Serve on a bed of rice and garnish with your choice of something green.

Submitted by Kate Cowan



Joyeux Noëlet Bonne Année

Bob MONETTE

Merry Christmasand Happy New Year

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Bob MonetteOrléans Councillor613-580-2471

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Cheesy potato and cauliflower bake1 cans cheddar cheese soup1 1/4 cups milk2tsp hot mustard4-5 large potatoes thinly sliced1 medium onion chopped1 tsbsp butter1 cup shredded cheese1/2 or 1 small caulifl ower in fl oretsCombine mixture of soup milk and mustard with potatoes onion and butter in large saucepan Bring mixture to a boil. Place in 9x13 baking pan sprinkle with cheese. Bake 375f or 190c for 30 minutes. After the fi rst 10 mins add caulifl ower. When golden remove cover bake for 15 more mins Let stand for 5 mins before serving.

Submitted by Margaret Cadmman

Multigrain Waffles(Gluten & Dairy Free) 1/2 cup gluten-free fl our blend of choice1/2 cup sweet sorghum fl our1/4 cup buckwheat fl our3 tablespoons fl ax meal1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt3 tablespoons dairy-free butter alternative2 large eggs (or egg alternative like fl ax gel)1 tablespoon sugar, honey (or alternative sugar substitute)1 cup milk of choice or waterPreheat and lightly grease waffl e maker. In a bowl whisk together dry ingredients. In another bowl, whisk together butter, eggs, sugar and milk/water. Add liquid mixture to dry mixture a little at a time until well blended. Pour 1/3 cup mixture (or more depending on waffl e maker) over preheated waffl e grid.*Makes 6-8 waffl es (if using single waffl e maker).Note: An easy gluten-free fl our blend is Mary's All-Purpose Flour Blend (from the Living Without magazine)2 cups brown rice fl our2 cups white rice fl our1 1/3 cups potato starch2/3 cup tapioca starch/fl ourSubmitted by Jennifer Jukema, Newmarket,

Special" Turkey Lasagna12 oz pkg lasagna noodles -Cooked3 - 4 cups diced cooked turkey12 oz pkg frozen spinach, drained & chopped1 1/2 cups cottage cheese1 tbsp chopped parsley2 eggs beatenl l/2 - 2 cups grated mozzarella cheeseSauce:5 tbsp butter1 small onion - minced5 tbsp fl our1/4 tsp celery salt 1/4 tsp poultry seasoning 1 tsp saltPinch pepper4 cups milkButter 9' x 13' baking dish. Prepare sauce as follows:Sauté onion in butter until golden. Blend in fl our and seasonings and stir until bubbly. Gradually add milk and cook over med. heat until smoothly thickened. Mix spinach, cottage cheese, parsley and eggs together. Assemble as follows: Thin layer of sauce in bottom of pan, cover with layer of lasagna, add half of turkey, half of spinach-cheese mixture and spoon l/3 of sauce overall. Continue layering - top with sauce, sprinkle grated cheese on top. Refrigerate until ready to bake. 350 F oven for one hour. Let stand l0 minutes before serving.Serves 8 - 10.

Submitted by Doreen Beaton

Easy Sweet and Sour Chicken4 chicken breasts1 packet of onion soup mix1 can of whole berry cranberry sauce1 heaping cup (or a small bottle) of french dressingHeat your oven to 350. In a bowl, mix the onion soup mix, French dressing and cranberry sauce together. Place your chicken in a baking dish and cover with all of the sauce.Bake covered for 20 minutes, and then uncovered for 20 minutes (or until done). This is a tasty way to incorporate the festive taste of cranberries in a chicken dish that anyone can make!

Submitted by Chantal Steeves



RECI

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I wish you a Christmas full of joy and happiness and a

Happy New Year of good health and prosperity.

Happy holidays to allFrom my family to yours

Bob Chiarelli, MPP/Député Ottawa West-Nepean/Ottawa-Ouest-Nepean

Constituency Office / Bureau de Circonscription

2249, avenue Carling Avenue, Suite/Bureau 201 Ottawa, ON K2B 7E9Tel/Tél: (613) 721-8075 Fax/Téléc: (613) 721-5756

[email protected] | www.bobchiarelli.onmpp.ca

Roasted Root VegetablesThis simple side dish is delicious. The heat of the oven caramelizes the natural sugars of the root vegetables. .4 medium carrots5 medium parsnips2 sweet potatoes1 large turnip1 celery root1 red onion5-10 cloves of garlic peeled1/3 cup of olive oilSea salt (to taste)Fresh or dried rosemary or thyme (to taste)You can be creative with this recipe. For instance, if you can't fi nd celery root, then use more carrots or parsnips. You could also include beets or squash.Pre-heat the oven to 400F. Peel and wash all root vegetables and cut into one and a 1 1/2" chunks, so they cook evenly. Onions, however, should be quartered or halved because they cook faster. Place veggies, whole cloves of garlic, olive oil, rosemary or thyme and sea salt in a large bowl. Stir to combine

and coat vegetable. Place in a lightly oiled roasting pan in oven uncovered for 45 to 60 minutes, stirring once halfway through cooking .Cook until the vegetables are fork tender and starting to turn golden. Serves 6 as a side dish.

Submitted by Heather White

Rutabaga Casserole1 rutabaga cooked and mashed1 cup applesauce1 eggSalt & pepperButtered breadcrumbsCombine all ingredients thoroughly [except breadcrumbs] and place in greased casserole. Sprinkle with buttered breadcrumbs. Bake at 325 degrees for 35 minutes. Get the peeling and mashing out of the way ahead of time. This casserole can be refrigerated for 2 days before baking.Yield: 6 – 8 servings

Submitted by Connie Paddle, Gananoque



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Turkey DinnerStuff cavity of turkey with equal portions of cut up apple, 1 onion and potato [raw]Put breast down in cooking pot [add water to pot]Turn turkey with 45 minutes to go.DressingNight before tear apart reduced or stale French bread or baguettes into tiny pieces into large bowl & let dry out overnight & rotate often.Cook 2 potatoes & mash with a little water when done.Cut up 3 celery, 1 onion and sauté in ¼ cup butterFry up a package of breakfast sausages or any sausage, skin off. When done put cooked crumpled sausage in a large bowl with cooked veggies & mash potatoes.Mix in bread and 2 tsp celery salt, sage & savory, 1 tsp pepper & salt.Pour 2 cups chicken broth over mixture & combine with your hands.Bake for ½ hour in oven in baking dish with aluminum over top. When done refrigerate.Morning of MealMix 1 or 2 boxes of stove top stuffi ng for turkey together.When done turn over into crock pot with the stuffi ng from the day before [This step can be done this morning also]Cook on “low” for 3 – 4 hours

Submitted by C LaForty Nepean

Honey Ginger Glazed Baby CarrotsAn easy and delicious way to serve this vegetable, especially with the holiday dinner. You can use the glaze on regular carrots that are sliced, if you choose. 4 – 5 baby carrots3 tbsp salted butter3 tbsp honey1 tsp ground gingerBring carrots to a boil then cook over medium heat 5 – 10 minutes or till tender. Drain in your colander. Add to the hot pot the butter and melt over medium heat [takes about 15 seconds], don’t let brown at any stage. Add the honey and ginger to the melted butter and stir with a wooden spoon to blend, a few seconds. Return to the pot the cooked carrots and gently toss to coat. Let stand covered over low heat for about 5 minutes for fl avours to blend. Serve.

Submitted by Ms M. L. Slater Richmond, Ontario

Turkey-In-A-Pail12-18 lb turkey1 wooden stake, about 18 inchesSpices [as desired][see tips below]Heavy duty aluminum foil10 lb bag briquettes1 stainless steel pail [or new or very clean metal pail]Barbeque starter fl uidPlace 2 pieces aluminum foil, about 30 inches long, on ground side-by-side.Place stake in centre of foil and drive about 6 inches into the ground.Place well-spiced turkey over stake [breast resting on top of stake] and cover with bucket.Wrap aluminum foil tightly around bottom and up around sides of pail to ensure no fumes from starter fl uid get inside [as this will give the meat an off fl avor].Pile charcoal briquettes around outside of pail and start.Cook approximately 2 ½ hours [can check after 2 hours] or until done – tender to fork and golden [or until temperature 185 degrees if you have thermometer on bucket or tester and you can ensure the thermometer probe is in the meat and not just the breast cavity].TipsTo prevent sod from being damaged, it may be lifted to cook the bird and replaced afterwards.Spices – we use salt, pepper, celery salt, poultry seasoning, garlic salt and an ample amount of paprika [paprika adds little fl avouring, but helps make bird nice and golden when the juices drip down on it.A skewer put through each wing tip into the breast keeps wings from touching sides of pail.Should you run out of briquettes, you can use wood chips.Nice & Brown & Juicy !!! Enjoy !!!

Submitted by Carolynne Seeley, Cardinal

Bacon Wrapped Hamburgers½ cup shredded cheddar cheese1 small onion, chopped1 egg2 tablespoons ketchup1 tablespoon grated Parmesan cheese1 tablespoon Worcestershire sauce½ teaspoon salt1/8 teaspoon pepper1 pound ground beef



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1. Mix together the eggs, sugar and vanilla.2. Measure the flour, baking powder and salt.3. Heat the milk gently and add the butter.4. Fold the dry ingredients into the eggs and sugar mixture (DO NOT BEAT OR MIX).5. Incorporate the milk and butter into the mixture until the liquid is absorbed.6. Spread mixture onto a greased cookie sheet and bake for 15 minutes at 400 degrees F.7. Once out of the oven, cut the borders and keep them for decoration.8. Remove the cake from the cookie sheet and place on a cotton kitchen towel covered generously in confectioners sugar (otherwise the cake will stick to the towel).9. Roll up the cake with the help of the towel. 10. Chill the cake (minimum 15 minutes).11. Unroll the cake and spread the inside with jelly, jam or ice cream.12. Roll up the cake once again and cover with the towel (as to ensure that the bûche takes shape).

Icing1/4 cup soft butter2 cups of confectioners sugar1/2 teaspoon vanilla3 tablespoons cold strong coffee (or milk) Mathieu

City Councillor for Rideau Vanier

Mix all the ingredients together and spread over the rolled bûche. Do not forget to roll up the cut off ends and place them on top of the cake as decoration.

Happy eating!

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R0011744584

6 bacon strips6 hamburger buns, splitIn a large bowl, combine the fi rst eight ingredients. Crumble beef over mixture and mix well. Shape into six patties. Wrap a bacon strip around each; secure with a toothpick. Grill, covered over medium hot heat until a thermometer reads 160 degrees and juices run clear. Discard toothpicks. Serve on buns. Yield: 6 servings

Submitted by Alicia Livernoche, Orleans

Stuffed Turkey Thighs2- Turkey thighs (de-boned) 1/2 lb. ground pork 2 - Slices Munich style rye bread (diced & dried) 1 - sm. onion (chopped) 1/2 tsp. each, Parsley, sage, rosemary and thyme. salt and Pepper to taste Mix together and stuff thighs, place in roasting dish tucking skin under. Roast at 375 - 400 F for 1 hour or until golden brown. Baste often. Serve with roasted vegetables

Submitted by Peter Cody, Brockville

Baked Beans2 lbs White Navy Beans1 cup Ketchup5 tbsp brown sugar5 tbsp maple syrup5 tbsp Crosby’s Fancy Molasses3 tbsp vinegar2 tbsp lemon juice1 tbsp Franks Red Hot Sauce1 tbsp mustard1 teaspoon pepper1 large chopped onion1 lb Bacon (cut small with scissors)

Soak beans overnight in refrigerator. Discard soaking water. Rinse with cold water. Add enough water to cover beans and bring to boil. Simmer for 45 minutes. Drain and SAVE cooking water. Put beans in oven or countertop roaster at 325 or crock pot High. Add other ingredients plus 1 cup of cooking water. (Add additional cooking water as required). Cook until tender (5 or 6 hours)

Submitted by: Annie Francois, Brockville

DessertsCherry Pecan Squares350 degree oven250 ml fl our 250 ml rolled oats5 ml baking soda 1 ml salt125ml Butter2 eggs250 ml brown sugar2ml almond extract30ml fl our5ml baking powder2ml salt250ml coconut250ml halved maraschino cherries125ml pecan halvesMix fi rst 5 ingredients. Add butter, press crumb mixture into 8x8 pan. Bake 10 mins. Beat eggs, add brown sugar & extract. Mix fl our, baking powder, salt. Add coconut, cherries. Pour over fi rst mixture. Add pecans to top. Bake 25 mins. Let cool before icing.ICING: 30 ml soft butter250 ml icing sugar 2 ml almond extract30 ml cherry juice

Submitted by Veronica Gariepy, Nepean



Tourtiere Rolls1/2 can (284 ml) can water chestnuts, drained and chopped2 tsp butter1 pound lean ground pork, chicken or turkey or mix of ground meats1 small onion, fi nely chopped1 clove garlic, minced3/4 teaspoons salt1/2 teaspoon dried thyme, crushed1/4 teaspoon each ground sage, cinnamon and cloves1/4 teaspoon ground black pepper4 green onions, fi nely sliced 2 celery stalks, fi nely chopped (optional)1/4 cup chopped fresh parsley6 sheets phyllo1/3 cup butter, meltedPreheat oven to 400 degrees F (200 degrees C).Drain chestnuts and fi nely chop. Also fi nely slice green onions and fi nely chop celery, garlic and small onion. In a large fry pan over medium heat, melt butter. Add pork, onion, salt, garlic, thyme, sage, black pepper and cloves. Stir often to keep meat separated until meat is cooked or until no longer pink, about 5-7 minutes. Stir in chestnuts, green onions and celery into meat mixture and cook until heated through - 1-2 minutes. Remove from heat and discard excess liquid in pan. Stir in chopped parsley and cool completely.To assemble, place 1 sheet of phyllo on large cutting board or clean surface. Brush lightly with butter, then cover with another phyllo sheet, lining up the edges. Brush with butter again and cover with third sheet of phyllo. Cut this stack of phyllo into 12 squares of equal size. Spoon 1 tablespoon of cooled fi lling onto bottom right corner of each square. Tightly roll corner toward centre to partially enclose fi lling. Then fold in sides to cover fi lling. Continue to tightly roll up pastry to form a small roll. To seal, lightly brush seam with a little melted butter. Place seam-side down on an ungreased baking sheet. Repeat with remaining squares, spacing them about 1/2 inch apart. Repeat entire process with remaining phyllo, butter and fi lling.Brush top of rolls with remaining butter. Bake in centre of preheated oven until golden, about 12 minutes. Serve warm or at room temperature with your favourite chutney or salsa. Delicious on their own as well.

Submitted by Elizabeth Blackburn

Salmon Croquettes(Gluten Free)5-6 potatoes1 medium onion diced1 can salmon (7.5 oz)sprigs of dillhandful of parsleyolive oil1 cup wheat-free bread crumbs1 lemon Boil and mash potatoes with leftover water or rice milk. Sauté onions. In a bowl mix salmon, potatoes, dill, parsley, and browned onion. Add crumbs, or use brown rice fl our to help mixture stay together. Mix and form into patties. Add olive oil to pan and brown on medium high - app. 3 mins. on each side.These cakes may be placed on a cookie sheet and baked to brown, but brush both sides with oil - use top rack at 375.

Submitted by Lois Baker

Venison Hoisin Mini Meatballs8 oz venison1/3 cup hoisin sauce3 tbsp dried breadcrumbs1/3 c red currant jelly2 tbsp hoisin sauce1 tsp crushed garlic1 tsp crushed garlic½ tsp minced fresh ginger1 egg2 tbsp water2 tbsp minced green onion2 tbsp chopped green onion2 tbsp chopped fresh cilantro or parsleyFor the meatballs, combine the beef, breadcrumbs, hoisin sauce, garlic, egg and onion. Form into 20-24 small meatballs, about 1 inch in diameter. Spray a large non-stick skillet with cooking oil and the meatballs. Cook over medium-high heat for 3 minutes, turning until browned on all sides. For the sauce, combine the hoisin sauce, jelly, garlic, ginger and water in a small bowl. Add to the meatballs and stir well. Cover and simmer on low heat for 10 minutes.Serve garnished with the green onion and cilantro.This is an adaptation from Rose Reisman “The Complete Light Kitchen”

Submitted by Nicole Maillet, Arnprior

I want to wish you all the best this holiday season.

We are blessed to live in the greatest province in Canada. When we work together, we help to make this province even stronger. That is why, this holiday season, I would like to encourage you to be generous in helping those less fortunate than yourself.

I wish you and your family a very safe and happy holiday season.

T: 613-736-9573 | F: [email protected]

Dalton McGuinty, MPP Ottawa South

When ger.

you to

season.

uth


FavouritesHoliday RecipeLet our sta� help make her Christmas �arkle!

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269 Dalhousie St. (Corner of Murray)

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Ma Cuisine

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For Your Christmas Cooking,

Baking, Gift Giving and

Table Setting

Mincemeat Apple Tart Roll pastry crust out on parchment paperSpread mincemeat to within 2'' of the edge. Build it just like a Pizza, spreading the Apples, Nuts and Berries. Fold over 2" edge, sprinkle with sugar, lift the edge of the paper, slide onto a pizza pan. Bake @375 - 400 F for 45 - 60 min. or until browned1/2 cup mincemeat4 - 6 Apples (russet)1/4 cup of each Dried Cranberries, Nuts (any kind), Raisins and chopped dates

Submitted by Peter Cody, Brockville

Coconut Cream Pie (gluten, dairy, and egg free)1 can coconut milk1 can coconut cream3 Tbsp custard powder2/3 cup white sugarScant ½ cup cornstarch¼ tsp salt1 cup fl aked coconut, slightly toasted, divided (see note)1 tsp coconut extract9 or 10 inch graham wafer crust, baked or gluten free pie crust, baked1 small container Nutriwhip½ tsp coconut extract (additional amount)In a medium saucepan, combine coconut milk, cream, custard powder, sugar, cornstarch and salt. Bring to a boil over LOW-MEDIUM LOW heat, stirring constantly until thick. Remove from heat and stir in ¾ cup coconut and the coconut extract. Pour into pie crust and chill for 2-4 hours or overnight until fi rm.Top with Nutriwhip that has been whipped with the ½ tsp coconut extract. Also top with ¼ cup toasted coconut.Note: To toast coconut, spread it on an ungreased pan and bake in a 350*F oven for 3-5 minutes (for topping, toast 5-7 minutes or until golden brown), stirring occasionally. Watch carefully as it will burn very easily.

Submitted by Stephanie Bergsma, Beachburg

Sweet Traditional Italian Cookies With Spiced Fig FillingDough:4 ½ cups all-purpose fl our3 teaspoons baking powder2/3 cup sugar¾ teaspoon salt1 tablespoon freshly grated orange zest or lemon zest1 1/4 cups cold water1 ¼ cups butter (at room temperature)1 egg beaten with 1 teaspoon water for egg washIngredients for Fig Filling:3 cups dried fi gs, stems removed3 cups seedless raisins2 cups toasted almonds (skin on)2 cups toasted walnuts or (1 cup walnuts and 1 cup pecans) ¾ cup honey4 tablespoons orange juice4 tablespoons freshly grated orange zest and /lemon zest½ cup orange marmalade1 tablespoon cinnamon1 teaspoon cherry Variations for the fi lling:1 teaspoon sherry/coffee liqueur¼ cup chocolate2 tablespoon cocoaTopping:Icing sugarMulti-colored sprinkles

Dough: In bowl of a food processor fi tted with metal blade, combine 4 ¼ cups of the fl our, baking powder, sugar, salt and orange/lemon zest. Pulse to mix. Cut butter in cubes; add to fl our mixture and pulse to blend until butter resembles the size of peas. Add water gradually and mix until ingredients hold together. If sticky, add remaining fl our. Remove dough for a few minutes until dough is smooth. Divide in two and shape each piece into disc. Wrap each disc in plastic wrap and refrigerate while preparing the fi g fi lling

Filling: Soak the fi gs in some water to soften them. Combine the fi gs, raisins and nuts in bowl of processor fi tted with a steel blade. Pulse until coarsely chopped. Add the honey, orange juice, zests, and cinnamon. Pulse until well combined. Remove fi g mixture from food processor bowl and place in medium



R0011740223 HR2012



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John O’Neill Sales Representative

BUS: 613-270-8200 DIRECT: 613-294-5184 RES: 613-832-2503

GALE REAL ESTATEINDEPENDENTLY OWNED & OPERATED591 March Rd, Kanata, Ontario

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sized bowl. Cover bowl with plastic wrap and refrigerate until ready to usePre-heat oven to 350 FLine four cookie sheets with parchment paper. Bring dough to room temperature and cut each disc into 4 pieces. On a lightly fl oured board, roll out one piece of dough to form a rectangle (approx. 12” by 4 “). Divide fi lling into eight pieces and spoon fi lling along the center length of each rectangle. Fold one side over fi lling and fold the other side to overlap. Place seam side down on prepared cookie sheet – two logs a time. Brush top with egg wash. Sprinkle with multi-colored sprinkles/icing sugar. Bake for 20 minutes or until lightly browned. Cool on cookie sheets for 10 minutes and place on cutting board. Cut each log into 12 slicesStore sliced fi g cookies between layers of parchment or wax paper in cookie tins or airtight container. You may also freeze for one to two weeks.

Submitted by Franca Borrellom Manotick

Blueberry Lemon Scones (Gluten-free)2 cups gluten-free all-purpose fl our mix 2 tablespoons sugar1 tablespoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon nutmeg1 tablespoon grated lemon peel1/2 cup cold unsalted butter, cut up1 cup dried, fresh or frozen blueberries2/3 cup buttermilk1 recipe Lemon Frosting Drizzle1 Preheat oven to 425 F. Lightly grease a baking sheet. Set aside. 2. In a large bowl combine fl our, sugar, baking powder, baking soda, salt and nutmeg. Add grated lemon peel and mix well. (If you have no lemon then an orange will work as well)3. Using a pastry blender or two knives cut in butter until mixture is crumbly resembling small peas. Add blueberries (coated with a bit of fl our) and buttermilk, stirring until just moistened. Place dough onto a lightly fl oured surface and knead 4 or 5 times.4. Pat into an 8 inch circle and cut into wedges. Place 1 inch apart on prepared baking sheet.5. Bake about 15 minutes or until golden brown. Let cool 6. Drizzle with Lemon Frosting Drizzle

Lemon Frosting Drizzle:

2 cups powdered sugar2 tablespoons lemon juice1 tablespoon melted butter1 teaspoon grated lemon peel1. In a small bowl stir together powdered sugar, lemon juice, melted butter and grated lemon peel until creamy and smooth. 2. Place in a piping tube or a small plastic sandwich bag; cut off corner of bag and pipe or squeeze frosting onto scones once they have cooled a bit.Scones freeze well but omit the frosting until you are going to serve them. Other variations to add:-substitute cranberries or currants for the blueberries, -substitute orange for the lemon-add chopped walnuts, almonds or pecans

Submitted by Colleen Lusignan,Ottawa

Caramel Apple Bars1/2 cup (125 mL) cold butter1 pouch (496 g) Betty Crocker* Oatmeal Cookie Mix1 egg1 cup (250 mL) fi nely chopped peeled apple3/4 cup (175 mL) caramel topping1/4 cup (50 mL) all-purpose fl ourHeat oven to 350°F (180°C). Spray bottom of 9x13-inch (22x33 cm) pan with non-stick cooking spray. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups (375 mL) cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and fl our; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

Submitted by Louise Charron, Stittsville


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Every great meal deserves a better glass of wine. Proudly serving for over 17 yearsCommercial-quality winesIn-store specials and contests Special event packages availableSatisfaction 100% guaranteedOnline at www.wine-villa.com

Visit Your Local Wine Villa1626 Main Street, Stittsville 613-831-1106 471 Hazeldean Road, Kanata 613-836-9232 1792 Woodward Avenue, Ottawa 613-727-8173 200 Sanders Street, Kemptville 613-258-5349 R0011747681 HR2012 R0011743570 HR2012

My Family favourite dessert on Christmas Night1\3 cup rum3\4 cup golden raisins1 cup of coffee3\4 cup sour cream3 eggs1\3 cup Canola oil1tsp vanilla extract1 tsp ground cinnamon1\4 tsp ground nutmeg

FROSTING5 tbsp butter3 cans (16 0z) vanilla frosting3 tbsp rum ( I always put more)Chocolate curls, optional (Nice decoration)

CAKEPreheat oven to 350Coat 2 nine cake pans with cooking spray.In a small saucepan, heat the rum: add raisins,Set aside for 2 to 3 minutes: Drain, reserving rum. Toss raisin with 2 tsp dry cake mixAt low speed beat remaining mix with the next 7 ingredients until combined.Increase speed to medium high; Beat 2 minutes. Fold in the raisins.Divide the batter between the two pans.Bake 25 minutes or until toothpick inserted comes out clean.Cool for 20 minutesPoke holes into cakes; brush with rum, Remove from pant; cool completely.Make sure it’s really cool before frosting

FROSTINGAt high speed beat butter until fl uffy. At medium low beat frosting. Beat in the rum. If necessary, refrigerate until spreadable.Transfer 1 cup frosting to pastry bag fi tted with Star tip. Place 1 cake layer on serving plate:Spread with 1 cup frosting. Top remaining layer, spread top and side with frosting. Garnish with chocolate curls if you want.It makes at least 16 serving. People will ask for more and more

Submitted by Helene Mckay, Orleans

Apple Dip1-2 pkg of cream cheese, softened1 container of caramel fruit dip (usually found in the produce section)2 Skor Bars, crushed6-12 apples (or any fruit that you might like to dip)Spread cream cheese evenly over tray or container.Drizzle caramel over the cream cheese.Sprinkle crushed Skor on top.One of the most delicious fruit dips you will ever taste is now ready to serve. Prepare your favourite fruit for dipping and dig in!!

Submitted by Melissa Ryan

Peanut Butter Marshmallow Squares3/4 cup Peanut Butter1/3 cup Margarine2 pkg’s Butterscotch Chips melt together and coolAdd 1 ½ cups Graham Wafer Crumbs1 tsp Vanilla3 ½ cups miniature marshmallowsMix together and put in 9x9 buttered pan

Submitted by Larry & Janice Visneskie, Renfrew

Pumpkin Spice MuffinsMuffi n:1-3/4 cups of fl our2 tsp. Baking powder1/2 tsp. each: cinnamon, nutmeg, ginger, salt2 eggs1/2 cup brown sugar1/2 cup canola oil1/2 cup carnation regular, 2% or fat free evaporated milk1 tsp. pure vanilla extract1 cup pure pumpkin puree



Locally owned and operated by the Foget Family

840 March Road, Kanata613-599-8965

R001

1373

891

Don’t drink and drive. Play safe.

Proud to be part of the Kanata community.

From our Family to YoursMerry Christmas

and Happy New Year



Phil McNeely, MPP Ottawa - Orléans

6-110 Bearbrook Rd.,

Ottawa, ON K1B 5R2

(613) [email protected]

www.philmcneely.onmpp.ca

from

Merry Christmas & HAPPY HOLIDAYSJoyeux Noël et Bonne Année

Topping:1/2 cup fl our1/4 cup brown sugar1/4 cup rolled oats1/4 cup sliced almonds, toasted1/2 tsp. cinnamon1/4 cup butter, softenedPreheat oven to 375 degrees F. Grease 12 muffi n cups or line with paper liners.Topping: In a medium bowl, mix dry ingredients together. Blend in softened butter until mixture resembles coarse crumbs.Muffi n: In a medium bowl, stir together fl our, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl, whisk eggs, brown sugar, oil, evaporated milk and vanilla. Add pumpkin puree and blend. Add dryingredients and stir until well combined. Spoon batter into prepared muffi n cups and sprinkle with topping. Bake 20-25 minutes, or until a toothpick inserted in centre comes out clean. Transfer to a wire rack and cool.

Submitted by Elsie Quin, Orleans

Pumpkin Muffins Streusel Topping2 1/2 cups all-purpose fl our1/2 cup rolled oats4 teaspoons pumpkin pie spice2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt1 1/2 cups pumpkin puree1 cup brown sugar1 cup white sugar2/3 cup vegetable oil1/2 cup applesauce3 eggs1 teaspoon vanilla extract1/4 cup raisins (optional) 1/4 cup packed brown sugar2 tablespoons butter, softened2 tablespoons rolled oats2 tablespoons all-purpose fl ourPreheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffi n cups

with paper liners.Combine 2 1/2 cups fl our, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir fl our mixture into pumpkin mixture; mix well. Fold in raisins.Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons fl our, using a fork, into sugar-butter mixture until streusel topping is crumbly.Pour the batter into the prepared muffi n tin. Sprinkle each muffi n with streusel topping.Bake in the preheated oven until a toothpick inserted in the center of a muffi n comes out clean, 25 to 35 minutes

Submitted by Brenda Asselstine

Peanut Butter Tart SquaresBase1/4 cup soft butter1/4 cup peanut butter1/3 cup lightly packed brown sugar3/4 cup all purpose fl our1/4 cup corn starch Topping1/2 cup corn syrup2 tablespoons corn starch1/4 tsp baking powder2 tablespoons very soft butter2 eggs beaten1 tsp vanilla extract1 cup milk chocolate chipsPreheat oven to 350F.Base: beat butter, peanut butter and sugar in bowl until creamy. Mix in fl our, cornstarch until well combined and crumbly. Press evenly into bottom of buttered 8” square baking pan. Bake in oven for 12 to 15 minutes or until golden brown. Set aside.Topping: stir together corn syrup, cornstarch, and baking powder until smooth. Stir in butter, eggs and vanilla until well blended. Pour over crust. Sprinkle chocolate chips over top. Bake for 20 to 25 minutes or until golden and centre is set. Let cool. Cut into squares

Submitted by Naomi Lindstein, Ottawa

R0011736287



R0011772804



2515 Bank St. at Hunt Club

1831 Robertson Rd. (Stafford Centre)

1568 Merivale Rd. at Meadowlands

862 Bank St. at Fifth Ave.

1309 Carling Ave. (Westgate Shopping Centre)

3712 Innes Road (Orleans)

R0011740212 HD2012

Kardish has been at the top of many bakers’ and chefs’ shopping lists for the last 33 years, providing a wide range of top quality bulk products with an ever-growing organic selection of traditional bulk products.

Pumpkin PiePumpkin Puree1 Sugar or Pie PumpkinCut pumpkin in half. Scoop out seeds and guts (save seeds for roasting)Cut into quarters and place pieces in microwave safe bowl. Cover and cook until fl esh is soft (about 8-10 mins). Scoop pumpkin from shell and mash with potato masher or puree in blender. This should yield 1½ cups, enough for one very nice sized pie.

INCREDIBLE BUTTER PIE CRUST:1 1/4 cups all-purpose fl our1/4 teaspoon salt1/2 cup butter, chilled and diced1/4 cup ice water In a large bowl, combine fl our and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fi t a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

RICH & DELICIOUS PUMPKIN PIE FILLING:1 egg1 Tbsp all-purpose fl our¾ c. brown sugar½ tsp salt1½ c. mashed or pureed pumpkin1½ c. evaporated milk1 tsp ground cinnamon½ tsp ground ginger1/4 tsp ground nutmeg1 Tbsp molasses1 Tbsp honeyPreheat oven to 450 degrees F (230 degrees C).Add the sugar gradually to the pumpkin puree. Mix well using a mixer or blender. I prefer a hand held immersion blenderMix in the fl our, salt and spices then the molasses & honey. Stir in a slightly

beaten egg, and then slowly add the evaporated milk, mixing until well blended. Pour the batter into an unbaked pie shell (see pie crust recipe). Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking for an additional 40 minutes or until a knife inserted into the mixture comes out clean. Let cool

Submitted by Daniela Plume, Ottawa

Mango Fruity Crush Pops1 1/4 cups mango puree1/2 cup honey1 1/4 cups vanilla yogurt2 tsps vanilla extract10 ounces strawberries, hulledIn a blender, puree the mango. Add 3 Tbsps honey and still well. Pour the mango puree into eight ice pop molds. Freeze until fi rm. Mix the yogurt (I used Greek yogurt), vanilla extract and 3 Tbsps honey in a bowl. Spoon the mixture over the frozen mango. Insert the ice pop sticks and freeze until fi rm. In a blender, puree the strawberries with the remaining honey. Spoon the mixture over the frozen yogurt and freeze well.

Submitted by Helene Peloquin , Orleans

Double-Decker Holiday Fudge1 can sweetened condensed milk1 1/2 cups semisweet chocolate chips1/2 cup shelled unsalted natural pistachios1 tbsp cognac, optional1 1/2 cups white chocolate chips1/2 cup dried cranberries1/2 tsp vanilla1/8 tsp saltLine bottom of 8" square baking pan with waxed paper. In a small pot over LOW heat combine half the milk and all the semisweet chips; Heat stirring occasionally, until melted. Remove from heat; stir in pistachios and Cognac. Spread evenly in prepared pan; refrigerate until beginning to set, about 10 minutes. Meanwhile, in a clean pot over LOW heat combining remaining milk with white chocolate chips; cook, stirring occasionally, until melted. Remove from heat; stir in cranberries, vanilla and salt. Pour into pan over semisweet chocolate layer. Refrigerate until set. Cut into 1" squares. Cover and refrigerate until ready to serve.

Submitted by Colleen Raganold, Ottawa


RecipeHoliday FavouritesPistachio Brie Dip1/3 cup chopped pistachios½ c sundried tomatoes in oil, drained and chopped2 tablespoons reserved tomato oil1 clove garlic, minced3 T freshly grated asiago or parmesan cheese Pinch black pepperCombine and spread over 500g brie cheese – double cream.Bake 350 F for 20 minutes.Serve with crackers, pita wedges, etc.

Submitted by Angie Charbonneau, Renfrew

Sausage Stuffed Mushroom Caps1 - 8 oz block of cream cheese 1 - 100g pre-cooked smoked sausage (My favourite to use is the President's Choice Original Smokies Sausage) 35-40 medium sized mushrooms 1 cup of shredded medium cheddar cheese (My favourite is St. Albert's) 1/2 cup Italian bread crumbsWash mushrooms, twist bottom stems off. Soften cream cheese in a bowl. Remove casing from sausage and chop sausage into very small pieces Combine cream cheese and sausage Stuff mushrooms with mixture Dip the top of the stuffed mushrooms into the breadcrumbs; seals the top Place mushrooms into a 9 X 13 glass baking dish (Do not grease pan) Top off with cheddar cheese Bake at 350 degrees for 40 minsThis is my very own original recipe that is super simple and is ALWAYS a party favourite as an appetizer! Enjoy!!

Submitted by Amy Hordijczuk

Spinach Dip250g cream cheese (no name cream cheese)1 package baby spinach 227g1 cup shredded cheddar1/4 cup chopped onion1 cup mayoMix all ingredients except spinach in a bowl (I am mixing it by using my KitchenAid food mixer).Cook spinach in the frying pan on low heat until it is wilted, wring out spinach, shred it in a food processor, then put spinach (without water) in with the other ingredients and mix thoroughly.Bake in bread bowl, covered with foil for 1 hour at 350F.

Submitted by Yulia Nikiporova, Ottawa

Farm-FreshPlatters

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Take a fresh approach to entertaining with delicious fresh party platters.

Piled high with all the favourites, choose from colourfulfresh fruit and vegetables (both with creamy dips), tasty

sandwiches, fresh deli wraps, gourmet cheeses and tempting desserts.

Order Farm Boy™ Party Platters at farmboy.ca, in store or by phone at 613-747-2366 for your next get-together.

R0011747265/1122



Support your neighbours.Buy Local.

Contact [email protected] @ScottMoffatt21

Councillor | Rideau-Goulbourn

Sc ttMoffatt

R0011743553 HR2012

Christmas Cranberry Pudding6 tablespoons butter3/4 cup white sugar2 eggs2 1/4 cup all purpose fl our1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup milk2 cups chopped cranberries1/2 cup chopped pecansIn a mixing bowl, cream butter and sugar and add eggs, one at a time. Sift together fl our, baking powder and salt. Add to creamed mixture alternately with milk. Stir in cranberries and pecans. Cover with lid to pot and steam for 1 to 1 1/2 hours. Wrap in foil and freeze until ready to use. Reheat in oven at 325 about 45 minutes.THE SAUCE1 cup butter1 1/2 cups white sugar (could cut in half)1 cup dairy eggnog1/4 cup spiced rumHeat on low stirring constantly. Stir in rum at the end.

Submitted by Lyn More

Oatmeal Cookies(Make these cookies with “Date fi lling”)2 cups fl our1 cup margarine (butter or shortening)2 cups oatmeal (quick/small oats) 2 eggs, beaten well1½ cups brown sugar 1 tsp baking soda (level) dissolved1 tsp baking powder (heaping)4 tbsp milk¼ tsp salt\1 tsp vanilla (to taste)Mix eggs and brown sugar well; add margarine and vanilla; add baking soda/milk and mix well; then add fl our, baking powder, and salt and mix well; add oatmeal last. Batter will be thick. Drop batter (smaller than golf ball) from spoon onto greased cookie sheet. Bake at 375° for 9 minutes. After cookies cool, spread on warm date fi lling. Makes 2 dozen date-fi lled cookies or 4 dozen oatmeal cookies

Submitted by Al Carr, Ottawa

Cherry Delight2 cups graham cracker crumbs1 cup butter or margarine, melted4 tbsp brown sugarMix .Pat in 8"x12” pan. (Save 1/2 cup for top)Cream: 1-4oz. pkg cream cheese1 cup icing sugarPut with 1 pkg. Dream Whip, according to directions on box. Spread on top of crumbs. Add 1 can cherry pie fi lling, top with remaining crumbs.Set in the fridge overnight.This is my favorite recipe!! Sooo good...

Submitted by Jane Alexander, Quyon, Que

Pumpkin Pie1 (15 ounce) can pumpkin puree1 (14 ounce) can sweetened condensed milk2 egg yolks1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 teaspoon salt2 egg whites1 (9 inch) unbaked pie shell2 tablespoons all-purpose fl our1/4 cup packed brown sugar1 teaspoon ground cinnamon2 tablespoons butter, chilled1 cup chopped walnuts1. Preheat the oven to 425 degrees F.2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour fi lling into pie shell.3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the fl our, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.4. Reduce the heat to 350 degrees F. Bake an additional 40 minutes, or until set.

Submitted by David Watson



Happy Holidays! Happy Holidays! Joyeuses Fêtes!Joyeuses Fêtes!

Please reserve by Dec. 15th:

- Fresh Grain Fed Turkeys - Boneless Turkey Breasts - Ham - Chinese & Cube Fondu - Deli, cheese & Sandwich Trays

Other Holiday Favourites:Other Holiday Favourites: - Meat Pies (Toutiéres) - Ragout de Pattes de Cochon

Don’t Forget!Don’t Forget!Fresh St. Albert Cheese and Cheese Curds Everyday!

613-744-6683351 Donald Street.

www.dumouchelmeat.com

www.dumouchelmeat.com

RECI

_R00

1173

4584

Easy Fruitcake2 pkgs. (1 lb. 1 oz. each) pound cake mix4 eggs½ cup milk1 cup milk1 tsp. each cinnamon, nutmeg, allspice1 package (15 oz.) raisins16 oz. mixed candied fruit6 oz. pecansIn a large bowl combine the two packages of pound cake mix with the eggs and the ½ cup milk. Beat until smooth. Then beat in the 1 cup milk, cinnamon, nutmeg and allspice. Fold in the raisins, candied fruit and pecans. Pour mixture into a greased and fl oured 10-x-4-inch tube pan. Bake in a preheated slow oven (325ºF.) for 2 to 2 ½ hours or until cake tests done. Cool cake in the pan. Loosen edges and unmold.The next day cut the cake into thin slices, using a serrated knife.Serve with RUM EGGNOG: Mix 1 quart chilled eggnog with 1 cup dark rum. Sprinkle each serving with nutmeg.

Submitted by: Pina Floccari

Chocolate Toffee CookiesMakes 18 large cookies1/2 cup fl our1 tsp baking powder1/4 tsp salt1 pound (450 gr) bittersweet or semisweet chocolate coarsely chopped1/4 cup unsalted butter cut into cubes1 3/4 cups packed brown sugar4 large eggs1 tsp vanilla extract 5 (1.4 ounce or 40 gram) Skor Chocolate bars coarsely chopped1 cup semi sweet chocolate chips1 cup chopped pecans or walnuts (optional)1. In mixing bowl combine fl our, baking powder, and salt and blend together.2. In top of a double boiler over simmering water, place chopped bittersweet chocolate and butter. Stir gently until melted and smooth. Remove from heat and cool mixture until lukewarm.3. Using electric mixer, beat sugar and eggs in a large bowl until thick, about 5 minutes. Beat in cooled chocolate mixture and add vanilla. Stir in fl our mixture, then toffee, chocolate chips and nuts.4. Chill batter until fi rm, about 45 minutes.5. Preheat oven to 350 F (180 C). Line 2 large baking sheets with parchment paper. Using an ice cream scoop or large soup spoon, drop batter by 1/4 cup full onto sheet, spacing 2 1/2 inches apart. Flatten dough slightly with a warm knife.6. Bake just until tops are dry and cracked, but cookies are still soft to touch, about 15 minutes. Cool on sheets Tip can be made a day ahead. Store in airtight container at room temperature, or for longer storage freeze in airtight freezer bagsThis will become your favorite chocolate cookie recipe, I promise!!

Submitted by Debbie Gobeo

Chocolate-Ginger ClustersMakes approx. 36 piecesIngredients1½ cups dark or milk chocolate chips1 to 2 teaspoons Butter1 cup coarsely chopped pecans, or nuts of your choice1/3 cup chopped dried apricots6 pieces crystallized ginger, choppedCover cookie sheet with waxed paper.

Toast nuts in microwave by placing on a microwaveable plate, cooking on high for approx. 1½ to minutes (using 30-second intervals, stirring between), or until done.Add chocolate chips and butter to a microwaveable bowl, and microwave on medium-low power for 5 minutes, stirring after 2 and 4 minutes. Start with 1 teaspoon butter, add another teaspoon if the mixture is too dry.Remove bowl from microwave, add chopped ginger and apricots. Drop onto wax paper covered cookie sheet, using a teaspoon. Refrigerate until fi rm. Store in tins in a cool, dry place. Can be frozen.To send as a gift via the mail, use an ice-cube tray with a cover instead of cookie sheet. Spray the ice-cube tray with non-stick cooking spray before adding the melted chocolate mixture.

Submitted by Cathy Whitty, Carp



Makes about 5 dozensPreparation time: 25 minutesChilling time: 2 hoursCooking time: 12 to 15 minutes

Rolling tortillas around a spicy chicken filling is an easy way of creating a bunch of appetizers in a short time!

In a large bowl, combine cream cheese, chicken, Monterey Jack cheese, coriander, jalapeño peppers, cumin, salt to taste.Spread mixture evenly over tortillas.Roll up each tortilla tightly around chicken mixture. Wrap in plastic wrap and refrigerate at least 2 hours or up to 24 hours, it can also be frozen, and used when needed. Just before serving, cut each tortilla roll into 1/2 inch (1 cm) slices. Arrange on greased baking sheet, or lined with parchment paper; brush with oil. Bake in 350 F (180C) oven 12 to 15 minutes or until lightly browned. Serve hot with salsa and sour cream for dipping. Comments: These are always “Winners” everybody loves them! Also I can prepare them in advance.

Ingredients1 pkg (250 g) cream cheese softened1 cup diced cooked chicken or 250 ml.1/4 lb., Monterey Jack cheese, shredded, or 125 g.,1/4 cup chopped,fresh,coriander,50 ml., or 1tsp dry,2 tbsp diced fresh or canned Jalapeño peppers, or 25 ml. 2 tsp ground cumin, or 10 ml.,Salt4 (10-inch/25 cm) flour tortillas,Vegetable oil,Salsa and sour cream to serve.

Mexican Spirals

R0011740133 HR2012

(613)744-4484mmeilleur.mpp.co@liberal.ola.orgwww.madeleinemeilleur.onmpp.ca

R0011740133 HR2012

Madeleine MeilleurMPP/députée Ottawa-Vanier

All the best to you and your family this holiday season!

Spicy Pumpkin Chocolate Chip Cake1 box (515gms) spice cake mix½ cup water½ cup oil3 eggs125 gms soft cream cheese1 cup canned pumpkin1 tsp cinnamon1 tsp ginger½ cup chocolate chips2 tbsp sugarPreheat oven to 350F. Mix cake mix, water, oil, and eggs with electric mixer for 3 minutes. Add cream cheese, pumpkin and spices and beat until well blended. Stir in chocolate chips. Pour into greased bundt pan and bake 45 minutes. Cool and remove from pan. Sprinkle top with sugar.

Submitted by Sue Adams, Orleans

Skor Bar Candy1 cup salted or unsalted butter3/4 cup packed brown sugar2 cups chocolate chipsApproximately 25 crackersPreheat oven to 350 degrees. Line cookie tray with aluminum foil with edges folded up.Line with crackers. In sauce pan, melt butter, add brown sugar, and bring to boil, simmer 3 minutes, and stir constantly. Pour over crackers, and put in oven 5 mins. Take out, adjust oven to 100 degrees.Sprinkle chocolate chips evenly over top, put back in oven until wet looking.

Using spatula or large knife, spread chocolate evenly. Freeze for 2 hours. Once frozen, peel back foil and break into small pieces. Store in fridge or freezer.

Submitted by Susan Zidar, Orleans

Christmas Drop Cookies1 cup fl our1/2 tsp baking powder1/8 tsp baking soda1/2 tsp salt1/3 cup butter1/3 cup brown sugar1 egg1 tbsp milk1/2 tsp almond extract1/2 cup chopped almonds1 cup glacé cherries, halvedPreheat oven to 375 degrees.Stir fl our, baking powder, baking soda and salt together.Cream butter. Add brown sugar gradually, beating well after each addition.Add egg, milk and almond extract. Mix well.Blend above into dry ingredients. Fold in nuts and cherries.Drop by teaspoonfuls onto greased cookie sheet - allow space for spreading.Bake 8 - 10 minutes or until browned.Makes about 2 and 1/2 dozen. Recipe can be doubled.These cookies freeze well, so can be made ahead. Enjoy!

Submitted by Val Parker, Ottawa



JASON MACDONALDSales Representative

NIM MOUSSASales Representative

SELLING OR BUYING - WE ARE TOP 1% IN CANADA*

Your Key to Better LivingWWW.MMTEAM.CA

11-2900 Woodroffe Ave, Nepean, K2J 4G3

R00

1174

0353

Peach Cooler Cheesecake1 sleeve of peach or blueberry fl avoured cookies 1 pkg (8-oz) cream cheese¼ c melted butter1 pkg (8-oz) mascarpone cheese1 bag (16-oz) frozen, sliced peaches 3 tbsp granulated sugar1 pkg (3-oz) peach gelatine1 pint blueberries or raspberries.1 container (6-oz) fat-free peach yogurtWhipped cream for toppingFresh mint sprigs.Thaw the peaches and pat dry. Divide them so that you have two piles of 10 separate peach slices, save remaining peaches for decorating the cake. In a food processor, mix cookie crumbs and melted butter to crumbly mixture. Press into bottom of 8” spring form pan. Line the sides of pan with ten slices of peaches. Place a berry between each peach slice. Set aside. In small bowl, stir gelatin into 2/3 c boiling water for 2 minutes or until dissolved. In food processor, puree gelatin mixture, yogurt, cream cheese, mascarpone cheese, sugar and 10 peach slices for two minutes or until well blended. Spoon mixture into spring foam pan to cover cookie crust and peach slices. Smooth the top and layer with any remaining peach slices. Cover; chill 4 hours, or until set. Top cake with whipped cream and berries. Garnish cake with mint if desired.Prep time: 20 minutes Total Time: 4 hours, 20 minutes, Calories per serving 264 without whipped cream

Submitted by: Wendy Schieman, Ottawa

Hawaiian Banana Bread 2 cups sugar21/2 cups fl our1 cup butter1 teaspoon salt6 very ripe bananas2 teaspoons baking soda4 eggs well beatenCream sugar butter- add mashed bananas and eggs. Combine fl our, salt and baking soda and blend into banana mixture...DO NOT OVERMIX..Pour into 2 pans 9X5X3 loaf pans-greased. Bake at 350 deg for 55 minutes or until dry in center of loaf. Turn out immediately to cool on wire rack..

Submitted by Elaine McBane, Stittsville

Mom’s Scotch Trifle1/2 c. cooking sherry2 small black raspberry gelatins Jelly roll1/4 c. toasted almonds1 large pkg. coconut cream pie fi lling, made as directed on box1/2 pt. whipping cream, whipped1/4 c. toasted coconutAfter substituting 1/2 c. sherry for 1/2 c. water, make gelatins as directed on box. Chill until set. Slice jelly roll and place around sides of trifl e bowl. Place gelatin in bottom of bowl. Spread almonds on top. (Reserve a few for garnish, if desired.) Mix 1/2 c. of whipped cream with pudding. Pour over gelatin/almonds. Top with remaining whipped cream. Sprinkle with toasted coconut. (May also use cherries and almonds as garnish) Chill.

Submitted by Angela Hayward, Greely

Pumpkin Cheesecake(A HUGE hit at our house for both Christmas and Thanksgiving!1 1/2 cups graham cracker crumbs5 tablespoons butter, melted1 cup plus 1 tablespoon sugar24 oz cream cheese at room temperature1 teaspoon vanilla extract1 cup canned pumpkin3 eggs1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon allspiceWhipped creamPreheat oven to 350*F.Crust -- Combine the graham cracker crumbs with the melted butter and one tablespoon of sugar. Do not allow it to turn into a paste, but rather remain nice and crumbly. Press the crumbs into the bottom of a spring form pan. Bake crust for 5 minutes and set aside. Cake -- In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, allspice and continue to beat until smooth and creamy. Pour the fi lling onto the crust. Bake for 60-70 minutes. The top will turn a bit darker at this point. Allow the cake to cool in the oven, and place in refrigerator when at room temperature. Serve with whipped creamSubmitted by Kim D’Angelo



Mer

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e Rd

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Meadowlands Dr.

Gra

nt

Car

man

Dr.

McDANIEL’S

McDANIEL’S

Y O U R I N D E P E N D E N T G R O C E R

200 Grant Carman Dr. 613-727-1672

Gerry & Lisa McDaniel, Franchisees

Almond Puff Dessert RecipeYield: Two Almond Puff DessertsMix with your hands1/2 cup butter1 cup fl our2 tbsp. waterDivide mixture in half and place on a baking sheet in two 12 inch x 3 inch strips about 3 inches apart.Boil1/2 cup butter1 cup waterRemove from heat and stir in2 tsp. almond extract1 cup fl ourReturn to low heat till the mixture forms a ball. Remove from heat and beat in 3 eggs. Spread mixture over the two strips Bake 50 min. at 350 degrees. Remove from oven. Place on cooling rack to coolGlaze1 1/2 cups of icing sugar2 tbsp. butter2 tsp. almond extract1- 2 tbsp. warm waterMix and spread on both cooled puffs Top with slivered almonds. Freezes well

Submitted by Joan Noonan

Zucchini Cupcakes3 eggs1-1/3 cups sugar1/2 cup canola oil1/2 cup orange juice1 teaspoon almond extract2-1/2 cups all-purpose fl our2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cloves1-1/2 cups shredded zucchini

CARAMEL FROSTING:1 cup packed brown sugar

1/2 cup butter, cubed1/4 cup 2% milk1 teaspoon vanilla extract1-1/2 to 2 cups confectioners' sugarIn a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffi n cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Submitted by: Karen Lemieux

Gooey Butter Tart SquaresBase:1 cup (250 mL) all-purpose fl our1/4 cup (60 mL) granulated sugar1/2 cup (125 mL) butterTopping:2 tbsp (30 mL) butter, melted2 eggs, lightly beaten1 cup (250 mL) packed brown sugar2 tbsp (30 mL) all-purpose fl our1/2 tsp (2 mL) baking powder1/2 tsp (2 mL) vanilla1 pinch salt1 cup (250 mL) chocolate chips (optional)1/2 cup (125 mL) coarsely chopped walnuts (optional)In bowl, combine fl our with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.Topping: In bowl, mix together butter and eggs; blend in sugar, fl our, baking powder, vanilla and salt. Stir in chocolate chips and walnuts; pour over base.Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

Submitted by Marilyn Smith



INTRODUCING YOUR LOCAL MOBILE CIBC MORTGAGE ADVISOR

All mortgages are subject to credit approval. Certain conditions and restrictions apply. “CIBC For what matters.” is a trademark of CIBC.

For more information, visit cibc.com/mortgages

For a mortgage on your terms contact:

CIBC Mortgage AdvisorCall 613 558-2923 Toll-free [email protected]

Allison Kurys

R0011736234

Yasir Naqvi, MPP Ottawa Centre

Community Office:109 Catherine Street Ottawa, ON K2P 0P4Tel: 613-722-6414Email: [email protected]

GreetingsSeason’s

R0011736259

Chocolate Cappuccino Cups12 chocolate wafer cookies4 tsp instant coffee mixed with 1 tbsp hot water1.5 cups milk or cream1 pk (4serving size) vanilla instant pudding.5 tsp cinnamon3.5 cups whipped topping1 cup chocolate saucePut a cookie in each of 12 muffi n cups. Mix coffee with milk, pudding mix, chocolate sauce and cinnamon till well blended and let sit for 5 minutes till slightly thickened. Fold in whipped topping. Spoon into individual muffi n cups and freeze till fi rm (about 6 hrs). Drizzle chocolate sauce on individual plates and put a frozen muffi n on each

Submitted by Pam Coulas, Kanata

Whipped Shortbread1 cup soft butter1 ½ cups fl our½ cup icing sugarIn electric mixer, beat butter. Add fl our and icing sugar. Beat for 10 minutes. Drop off with a spoon onto an ungreased cookie sheet, or put dough through a cookie press. Decorate with colourful sprinkles. Bake 10-12 minutes at 300F.

Submitted by Sandra Kwiatkowski, Nepean

Dark Fruit Cake2 cup seedless raisins1 ½ cup seeded raisins1 cup currants1 8-oz. Pkg. glace cherries, halved1 cup almonds, blanched, halved1 8-oz pkg. cut mixed peel1 cup cut up pitted dates1 8-oz. Pkg. cut up mixed fruit1 tbsp. diced candied ginger3 cups sifted pastry fl our or 2 ½ cup all-purpose fl our1 ½ tsp. Magic baking powder¾ tsp. salt1 ½ tsp. ground cinnamon½ tsp. grated nutmeg

½ tsp. ground ginger¼ tsp. ground mace¼ tsp. ground cloves1 cup butter1 ¼ cup lightly packed brown sugar6 eggs¼ cup molasses½ cup cold strong coffeeWash and dry seeded raisins, currants and seedless raisins. Prepare other fruits and nuts. Sift together the fl our, baking powder, salt and spices. Add fruits and nuts, mixing until fruit is coated with fl our. Cream butter; gradually blend in sugar. Add unbeaten eggs, one at a time, beating in well after each addition. Stir in molasses. Add fl our mixture to creamed mixture alternately with coffee, combining thoroughly. Turn batter into a deep 8 inch square cake pan lined with foil or three layers of greased heavy paper. Spread evenly. Bake in a 300 degree F. oven, 2-3/4 to 3 hours. Cool cake in pan. Store several weeks.

Submitted by Sandy Greene, Carp

Peanut Butter Cups1 pkg chocolate chip cookie dough (Pillsbury or no name brand)1 pkg peanut butter bites (presidents choice red bag or reeses)Cut cookie roll into 3/4 in. slices then cut slices into 4. Put each 1/4 into mini muffi n tin (ungreased) bake at 350' for 7 min. Remove from oven. Press peanut butter cups into centre of cookie and let cool. Remove from muffi n tin when chocolate is set. You can use mint or caramel bites. Makes about 36 cookies

Submitted by; Walter Best, Brockville

Apple Crisp1/4cup butter (or a little more)1/2cup fl our2/3cup packed brown sugar (or 1 cup if desired)1/2tsp cinnamon1/4cup rolled oats(6) Apples, multiple types work really well (Honey crisp, Gala and just (1) Granny Smith are my favourite mix for this recipe)Mix fi rst (5) ingredients together in a bowl. Grease pan with shortening. Peel and slice (6) apples. Put apples into pan and top with mixture. Bake for 30minutes at 350degrees. Top with Ice Cream.

Submitted by Lisa Barrett



Merry Christmas

499 Terry Fox Dr, Kanata www.elmhillkids.ca 613-435-6108

R001

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399

acebook.com/resultsforyou witter.com/MarkPFisher

Ottawa Carleton District School Board133 Greenbank Road, Ottawa, Ontario, K2H 6L3

MarkFisherSchool Trustee

Zone 7

www.markfisher.org

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Seasons Greetings

Banana Bread in a Jar Recipe(Makes one dozen 250 ml jars)2/3 cup shortening 2 2/3 cups white sugar 4 eggs 2 cups mashed bananas 2/3 cup water 3 1/3 cups all-purpose fl our 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves (I used half a teaspoon because I didn’t want mine too ‘clovey’.) 2/3 cup chopped pecans or walnutsYou will also need:12 250 ml canning jars funnelIf you planning on storing these for a while, you will need to sterilize your jars. Preheat oven to 325 degrees F (165 degrees C).Grease insides of a dozen 250ml canning jars. (I wiped mine down with vegetable oil.) In a large bowl, cream shortening and sugar until light and fl uffy.Mash bananas, beat in bananas, eggs and water. Sift together fl our, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Add nuts and stir them in with spoon. Insert canning funnel into mouth of jar and pour mixture into greased jars, fi lling half full.Place jars directly on rack in oven.Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes. Don’t worry if a few rise over the top of the jar. You can press it down with the lid.While jars are still warm, add lids. Screw on tightly. If you sterilized your jars, listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.

Submitted by Wendy glousher, Johnstown

Cherries Jubilee Flambé.1 jar of Sour pitted red cherries. Separate the juice from the cherries, in a small pot, add the separated juice, add 1/4 cup of lemon juice, and 3/4 cup of water. 1/4 cup of sugar, add cinnamon, and nutmeg a (pinch of each.) Dilute

1 tablespoon, of cornstarch to thicken in a bit of cold water. (Add more or less depending on the amount of juice you have. Don't make it too thick, as you will add the cherries to it. If company is there make the presentation by, thickening the sauce (I do it ahead, before the guest arrive) add the cherries to the thickened sauce, let cool.In a separate pot add 1/4 cup of Brandy and bring to warm ( do not boil) CAREFULLY ignite the Brandy, have someone turn off the light for fl ambé presentation, and pour the fl aming Brandy over cherry sauce, in front of your guests. They will be amazed. Serve sauce over French Vanilla Ice Cream, I sometime use Cherry Vanilla Ice Cream. Enjoy.....This is a wonderful dessert and light after a heavy meal.

Submitted by Madeleine Purdy

Cream and Crumb Shnitz Apple Pie1 cup brown sugar1/3 cup fl our3 tbsp. soft butter4-7 apples2/3 cups sour cream3/4 tsp. cinnamon9 inch unbaked pie crustBlend the brown sugar, fl our, and butter into crumbs. Sprinkle 1/3 of the mixture into the bottom of the pie shell. Peel and core the apples. Cut them into 1 inch segments (shnitz). Arrange them into circles over the crumbs. Mix 1/2 remaining crumbs with the sour cream and spread over the apples. Mix the rest of the crumbs with the cinnamon and sprinkle it evenly over the top. Bake at 425 degrees for 10 minutes. Turn temperature down to 350 degrees and bake another 30 min. Cool and serve.

Submitted by Morgan Gauthier



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Boules de Neige (Snow Balls)For 3 to 4 dozen cookies:2 cups fl our½ cup sugar1 cup butter, softened2 teaspoons vanilla2 cups walnuts, chopped1 cup powdered sugar, siftedPreheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet.Put all ingredients, except powdered sugar, in a large bowl, and mix well to form soft dough. Chill dough 2 hours in refrigerator.Roll dough in hands gently to form bit-size balls. Place balls on cookie sheet 3 inches apart. Bake 15 minutes or until golden.Remove from oven and immediately roll in powdered sugar. Cool and roll again in powdered sugar.

Submitted by Susan Schneider, Kanata

Banana Cake½ cup butter or margarine½ cup chopped walnuts1-1/4 cps white sugar ½ cp chopped candied cherries 2 eggs 2 large mashed, ripe bananas 1 tsp salt ¾ cup milk 1 tsp baking powder 1 tsp vinegar2 cups fl our ½ tsp baking sodaIn a large mixing bowl, cream together butter and sugar using electric mixer. Beat in eggs, one at a time, vanilla, salt and baking powder. Gradually add fl our and mix all ingredients well. Stir in mashed bananas, cherries and walnuts.In a glass measuring cup, stir milk, vinegar and baking soda together. Add to mixture last and stir well. Turn into a greased and fl oured 8 x 8- inch (20 x 20 cm) pan. Bake at 350o F (180o C) oven for 1 hour or until a toothpick inserted in the centre comes out clean.

Submitted by Brenda Traversy, Munster

Christmas Snowballs1 ½ cups chopped dates¾ cup white sugar½ cup chopped glazed cherries (red or green)2 eggs (lightly beaten)½ cup chopped walnuts (optional)1 tsp vanilla½ cups Rice Krispies2 cups sweetened desiccated coconutPut the dates, sugar, cherries, and eggs in a large fry pan and cook on low heat. Stir constantly for approximately 10 minutes until the mixture turns into a paste. Remove from heat and stir in nuts. Once the mixture has cooled after a few minutes, stir in vanilla and Rice Krispies. Lightly butter your fi nger tips and shape the mixture into 1 inch balls. Roll the balls in the coconut. Store the Christmas Snowballs in a covered container and keep in the fridge. These can also be placed in the freezer until ready to serve.

Submitted by Carolyn Kernohan, Kanata

Rhubarb PuddingCrumbs1 ½ cup graham crumbs¼ cup sugar½ cup butter meltedMix well reserve ¼ cup of mixture for topPut into a 9x 13 pan and cook for 8 minutes at 3754 cups rhubarb1 cup sugar½ cup water 3 Tbsp corn starchCook on top of stove, about 5-10 minutes stir often it will thicken if necessary add a little more water, when it’s cooled some, spread over of cooked crumbsNext layer - 1 dream whip package according to directions with 1 ½ cup small marshmallows. Next layer - Vanilla instant pudding according to directions, I like to just mix and then spoon on that way you can get it where you want it try covering the entire dream whip. Next layer - The reserved crumbs

Submitted by Sadie Foster, Nepean



Merry Christmas and Happy

Holidays

Councillor Egli’s Christmas CrumbleCouncillor Egli’s Christmas CrumbleIngredients:Apples, peeled, and cubed or sliced (depends on the size of your dish, approx. 6-8 cups)½ cup fresh or frozen cranberries1 tsp cinnamon3 tbsp white sugar½ cup butter or margarine

Fill a greased casserole with peeled, cubed apples and toss cranberries over the top. Combine cinnamon and white sugar and sprinkle over the fruit.In a separate bowl, cream together butter or margarine and brown sugar. Add salt. Cut flour and oats (together) into the creamy mixture until crumbly, and spread over top of fruit. Be more generous with the measurements for the crumble if you are using a bigger dish; you’re trying to cover the fruit completely.Bake at 375° for 30-35 minutes. Top should be golden and fruit mixture should be starting to bubble.

¾ cup brown sugar1 cup flour1 cup large flake oats½ tsp salt

Rockin Christmas Ginger Cookies3/4 cup soft butter1 cup brown sugar1 large egg1/4 cup molasses2 cups all-purposed unbleached fl our1 tsp baking soda1tsp ground cinnamon1 tsp ground ginger1/2 tsp cloves1/2 tsp salt sugar for rolling dough ballsPreheat oven to 350 degrees. Beat butter and sugar until creamy. Add egg and molasses and beat until well mixed. Combine all the dry ingredients in one bowl and stir well. Add wet ingredients until well combined. Chill dough for at least 2 hours or overnight, as the dough is quite sticky. Roll dough into 1" balls and then roll the balls in sugar. Place sugared dough balls on parchment lined baking sheet and bake until cracks form on top of the cookie, about 10 minutes. Remove and let cool. Makes 4 dozen scrumptious cookies. Enjoy!

Submitted by Geills Kaluza, Manotick

Coconut Fruit Cake3 eggs 1/2 cup red cherries, drained1 cup sugar 1/2 cup green cherries, drained1/4 cup butter 1 cup nuts1/2 cup milk 6 cups coconut1 cup fl our2 tsp baking powder2 tsp vanilla1 tsp lemon extract3/4 cup mixed peel3 cups pale raisinsCream butter, add sugar gradually and cream. Add eggs, one at a time and beat well. Add vanilla and lemon extract. Add fl our and baking powder. Add fruit, coconut and nuts and mix well. Line buttered pans with wax paper. Butter paper. Bake at 275 for 2 hours, cover pans with foil if necessary. Submitted by Diane Cummings

Cranberry Cheesecake1 1/4 cup graham wafer crumbs2 Tablespoons white sugar1/4 cup butter or margarine melted2 - 8 ounce packages cream cheese softened2 eggs3/4 cup of sugar1 cup sour cream2 teaspoons vanilla (twice)Heat oven to 350Stir together crumbs and 2 tablespoons of sugar. Mix in butter thoroughly. Press mixture fi rmly and evenly in the bottom of ungreased cream cheesecake pan. Beat cream cheeses slightly, add eggs, 3/4 sugar and 2 teaspoons of vanilla. Beat until light and fl uffy. Pour over crumb mixture. Bake until fi rm for 25 minutes. Blend sour cream, 2 tablespoons sugar and 2 teaspoons of vanilla. Spread carefully over warm cheesecake. Cool. Refrigerate at least 3 hours.

Cranberry Topping3/4 cup white sugar1/2 cup corn syrup2 cups cranberriesMix sugar and corn syrup in a saucepan and heat to boiling. Add fresh cranberries or thaw frozen ones. Simmer 1 minute and remove from heat and cool. Put on top of cheesecake. Sprinkle with graham wafer crumbs.

Submitted by Enis Poirier, Braeside

Special K Date Treats 1/2 cup regular margarine or butter1 1/2 cups pitted dates1/3 cup chopped maraschino cherries3/4 cup sugar3 cups Kellogg’s Special K cereal1 cup chopped nutsFirst measure margarine, dates, cherries and sugar in medium size pan and cook over medium heat stirring constantly until mixture forms a soft paste (approximately) 10 minutes. Remove form heat. Add Special K cereal and nuts and mix thoroughly ---- portion by level measuring tablespoon onto waxed paper or buttered baking sheet. Shape into balls Let stand until cool. Yields about 40 treats.To store in freezer wrap tightly or place in airtight container.

Submitted by Margaret Roberts



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Ottawa, ON K1P 1J1tel./tél.: 613-580-2474 fax/téléc.: 613-580-2514

e-mail/courriel: [email protected]

web: ottawa.ca

R001

1710

660

Marianne Wilkinson

Jam Jams1 cup margarine2 cups brown sugar2 eggs1 tsp vanilla3 1/2 cups fl our1 tsp baking soda1 tbsp hot water1/2 tsp saltCream together margarine and brown sugar. Add eggs and vanilla. Add fl our and baking soda (mixed with hot water). Mix well until blended. Roll into balls. Flatten with a glass or your hand. Bake @ 350oF until golden brown (10-12 minutes). Put cookies together with your favorite jam. Spread vanilla or cream cheese icing on top and dip in coconut.

Submitted by: Roxanne Dawe

Holiday Tiramisu4 eggs separated1 lb (450g) Mascarpone cheese3/4 cup (175ml) SugarStrong Espresso Coffee 1 cup (250ml) brewed and cooled downDark Rum 1/3 cup (80ml)Italian lady fi ngers 3/4 lb (300g)Semi-Sweet chocolate (grated) 1/4 lb (100g)Cocoa 2 tbsp (30 ml)Lemon extracts 1tsp (5ml)Whipping cream 35% 250 ml (whipped)Beat egg whites stiffl y and set aside. Beat whipping cream. Reserve for topping Beat egg yolks and sugar until thick and light. Add mascarpone cheese and beat again until well mixed. Add lemon extract. Fold egg whites into cheese mixture and set aside Add Rum to espresso coffee In a trifl e bowl, place lady fi ngers, quickly dipped fi rst in espresso coffee & rum. Spread cheese 1/4 mixture over them. Sprinkle cocoa (with a sifter), and then grated chocolate.Repeat placing fi ngers dipped in coffee/rum, cheese mixture, cocoa and chocolate, until the entire lady fi ngers are used. Top with piped whipped creamSprinkle cocoa, grated chocolate, slivered almondsRefrigerate and serve cold Scoop in a martini glass or glass serving dishes

Submitted by Teresa Scartozzi, Orleans

Santa’s Favourite Oatmeal Chocolate Chip Cookies Makes 42 cookies1 ½ cups packed brown sugar1 cup butter, softened1 tsp vanilla1 egg2 cups quick-cooking oats1 ½ cups all-purpose fl our1 tsp baking soda¼ tsp salt1 cup semi-sweet chocolate chips1. Preheat oven to 350 °F.2. In a large bowl, combine sugar and butter until well-blended. Add vanilla and egg, mix well. Stir in oats, fl our, baking soda and salt. Add chocolate chips. 3. Place a piece of parchment paper on a cookie sheet. Drop rounded tablespoons of dough onto the cookie sheet about 2 inches apart, fl atten slightly with a fork. 4. Bake for 10 minutes or until the edges begin to turn golden brown. Let the cookies cool slightly before placing them on a wire rack.

Submitted by Michelle Chaput

Scor BarkThis is a quick recipe to make during the holidays that is always a hit.1 Full sleeve of saltine crackers1 cup butter1 cup brown sugar350g package of milk chocolate chips1. Heat oven to 350 F2. Cover a cookie sheet with crackers, salt side up 3. Melt butter and brown sugar in a sauce pan until combined, stir continuously.4. Pour the butter and brown sugar mixture over the crackers.5. Bake in oven for 6 to 10 minutes to caramelize.6. Remove from oven and immediately sprinkle chocolate chips on top.7. Wait for about 30 seconds for the chocolate to melt, and then spread chocolate with a spoon.8. Freeze for 1 hour.9. Break apart and store in a container in the fridge.

Submitted by Taryn Keith



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Double Chocolate Buttercream SquaresBase:4 squares unsweetened baking chocolate 1/2 cup butter2 cups white sugar1/4 tsp salt1 tsp vanilla4 eggs1 cup all purpose fl ourMelt chocolate and butter together in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in sugar, salt vanilla and eggs. Mix well. Add fl our, stirring until smooth. Spread batter evenly in a greased 13"x9" cake pan. Bake at 350 degrees for 20-25 minutes. Cool completely.

Filling:1/2 cup seedless raspberry jam3 squares white baking chocolate1/3 cup white sugar1/4 cup water2 eggs1 cup butter, softenedSpread jam evenly over cooled base. Chill.Melt white chocolate, stirring constantly until smooth. Set aside. In small saucepan, bring sugar and water to a boil. Boil 1 minute. Beat 2 eggs in a large bowl with electric mixer until frothy. Very gradually add hot syrup, beating on high speed for 5 minutes, or until thick and lemon coloured. Gradually add soft butter, a small piece at a time, beating well after each addition. Add the melted white chocolate and continue beating until thick and smooth. Spread evenly over jam.

Decoration:2 squares semi-sweet baking chocolate1 tsp butterMelt chocolate and butter together until smooth.Drizzle over fi lling. Chill at least 1 hour to set. Store in refrigerator

Submitted by Mary Bailey, RR1 North Augusta

Delicious Chewy Brownies with a Chocolate Glaze Topping1/2 cup butter (or margarine)1 cup sugar2 eggs1 tsp vanilla1/3 cup cocoa1/2 cup fl our1/4 tsp salt1/4 tsp baking powderFor chocolate glaze:3/4 cup chocolate chips3 tbsp butter (or margarine)1 tbsp corn syrupPreheat oven to 350o. Melt butter (or margarine) in a pot over medium heat. Remove and stir in sugar, eggs and vanilla. Beat in cocoa, fl our, salt and baking powder. Pour into a greased square pan and bake for approx. 20 minutes. Remove and cool before adding topping.To make chocolate glaze for brownie topping:Over hot, but not boiling water, combine chocolate chips, butter (or margarine) and corn syrup. Stir until smoothe. Cool and pour over brownies. To make them look festive I add Christmas sprinkles!

Submitted by Ashley Leeder, Brockville

Apple Cranberry Cake1. Mix 1/3 cup softened butter/marg. with 3/4 c. sugar. Beat until light and fl uffy. Beat in 2 eggs: one at a time.2. Mix 1 1/2 cup fl our, 1 tsp. baking powder, 1/2 tsp. baking soda. Beat into egg mixture alternately with 2/3 cup yogurt. 3. Spread 1/2 of batter into greased and fl oured 10'' spring form pan. Arrange 1 1/2 cup cranberries (fresh/frozen) over top. 4. Combine 1/2 cup brown sugar with 2 tbsp. cinnamon. Sprinkle 1/2 of it over the cranberries.5. Spread remaining batter over top. Arrange thin slices of 3 apples over the top. Sprinkle rest of sugar mixture.6. Bake in 350" oven for 50 minutes or until golden. Serves 12.

Submitted by Judith Tinsley, Kanata



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Upside-Down Cinnamon Buns (nothing beats these on Christmas morning - or any morning in fact!)Dough Recipe!1 cup water2 tbsp skim milk powder1 egg, beaten2 tbsp butter3 tbsp sugar1 1/4 tsp salt3 1/2 cups white fl our1 tsp yeast (i use the kind that comes in the little brown jar)brown sugar-nut syrup! (i didn’t add nuts to mine, because sabrina can’t eat any nuts and they were still good!)1/4 cup butter1/2 cup packed brown sugar2 tbsp water1/2 cup pecan halvesfi lling!3 tbsp melted butter2/3 cup packed brown sugar1 tbsp ground cinnamon1/4 cup chopped pecans1. Measure fi rst 8 ingredients in the order listed into BAKING PAN.2. Insert Baking Pan into oven chamber, twist to secure. Close Lid.3. Select: Dough/Pasta Setting4. Press Start - There will be a 25 minute preheat delay before missing begins.5. Meanwhile, prepare syrup. Boil together butter, water and brown sugar for 1 min. immediately, pour into a 9x13 inch pan; tilt pan to cover bottom evenly. Arrange pecans, fl at side up, on syrup.6. When cycle is complete, remove dough from machine to a lightly fl oured surface. If necessary, knead in enough fl our to make dough easy to handle (I didn't have to do this/didn't want to do this). Roll dough into a 12x18inch rectangle. Brush with melted butter. Sprinkle evenly with a mixture of the brown sugar and cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over syrup. Cover and let rise 30 mins or until double in volume. (I only let mine rise for 30 mins, and they only got a little bigger). Remove cover.7. Bake at 375o for 35 mins. Loosen edges and invert onto serving tray.

Submitted by Ashley Sears, Arnprior

Mincemeat Brownies4 tablespoons butter1 cup fi rmly packed brown sugar1 large egg1/2 teaspoon vanilla1 cup fl our1 teaspoon baking powder1/4 teaspoon salt3/4 cup mincemeat1 cup semi-sweet chocolate chipsChopped nuts (optional)Beat butter with brown sugar until well blended. Add egg and vanilla and continue beating until light and fl uffy. Stir together the fl our baking powder and salt: add to brown sugar mixture alternately with the mincemeat. Stir in chocolate chips. Spread in a greased 9-inch square pan. Sprinkle nuts over batter. Bake at 350 degrees for 30 minutes. Cool before cutting into squares.Makes 2 dozen or more depending on size when cutting.

Submitted by Janet Dempsey

Cracker Crunch BarkSaltine crackers (enough to line a 9"x13" cookie sheet)1/2 cup butter1/2 cup packed brown sugar2 cups chocolate chipsPreheat oven to 350 degrees. Line cookie sheet with parchment paper or foil, then line with crackers.Melt butter and sugar in saucepan on medium-high. Bring mixture to a boil, boil 3 minutes without stirring. Spread over crackers. Bake 7 minutes. When you remove the pan from the oven, immediately sprinkle with chocolate chips. Let stand 5 minutes, and then spread melted chocolate. Cool in freezer. Break into pieces. Freezes well.

Submitted by Kim Enos, North Augusta



1160 Beaverwood Road, The Manotick Mews www.thefireplacestation.comR0011743563

Yellow Delicious Apple PieThe Pastry:Sift together several times in a large bowl:1 ½ cups Whole Wheat Pastry Flour1 cup unbleached White Pastry Flour1 teaspoon White Sugar1 teaspoon SaltDice quickly (to prevent softening) into ¼ inch pieces: ½ pound (2 sticks) cold unsalted butter. Add butter to dry ingredients, cutting in with a pastry cutter until it looks like course crumbs. Add another 1/8 pound (1/2 stick) cold butter and cut it into pea sized pieces.Drizzle over butter/fl our mixture: 1/3 cup plus one tablespoon of ice water. You might need a little more according to how dough holds together, you don't want it too stiff or too mushy .If mix is too dry, add another tablespoon, If you cut the water in with a pastry cutter you usually won't need to add more than the recipe calls for. Too much water, and overworking the dough with hands toughens it, don’t do it!Mix quickly with a pastry cutter just until the dough holds together. Dough should look a bit rough, not smooth. Divide into two balls with the one for the lower crust slightly bigger. Press into fl at discs, wrap tightly in plastic and refrigerate for at least 30 minutes. Two hours is better. This allows any gluten formed to “settle”, making your dough easier to roll out and preventing the crust from shrinking too much as it’s baking) Roll out the pie dough from centre towards outside edge, (not back and forth, which increases gluten/toughness) and put bottom crust in pie pan. Put back in the fridge while you prepare the fi lling.The Apple Filling:Mix together and set aside:3/4 cup white sugar3 tablespoons unbleached white fl our1/2 teaspoon ground cinnamon1/8 teaspoon saltPeel 10 big Yellow Delicious Apples (you’ll need a few more if the apples are small.) Cut slices off cores about 1/4 inches thick making the slices as much the same thickness as possible. (Make sure there are no hard bits of core.) Toss slices in a bowl with the fresh squeezed juice of half to one lemon, (depending on size.)Sprinkle the sugar/fl our/cinnamon/salt mixture over the apple slices. Let sit for 15 minutes, stirring several times, to soften apples a little, while you pre-heat the oven to 425oF. (Rack should be in lower third of the oven.)Spread apples in pie crust, fl attening them & adjusting the slices so they fi t together without a lot of spaces. (A clean hand does a better job than the back

of a spoon because you can arrange the slices better.) Press down.Dot the apples with about 2 tablespoons of butter, cut in small pieces. Remember this! (I often end up forgetting and then I have to sneak the butter in through the vent holes in the top crust which risks miss-shaping or tearing the holes.)Using a clean hand, run water around the top rim of the overhanging pie crust, and lay the top crust over the apples evenly. Seal the edge of the crust with your thumbs and cut the excess crust off with a sharp knife. From the excess pie dough, cut shapes with cookie cutters to decorate the pie. Arrange artfully, sticking them on with a little water. Cut vent holes in the crust for steam to escape! Or you can use a large straw to make holes in an even pattern. (To get fancy you can bake some shapes on a separate cookies sheet, watching them to make sure they don't burn, then when the pie is cool, insert them in the vent holes to give a three dimensional look to your pie. I've had dancing people or fi sh jumping out; seagulls fl ying in a circular pattern; horses galloping across the pie or rearing up, etc.)On top of the pie, lightly sprinkle Cinnamon Sugar made with: 2 teaspoons White Sugar and 1/8 teaspoon Cinnamon. Use a fl our dredger to ensure the cinnamon sugar sprinkles on evenly. (If you put too much on you lose the effect of the pattern you've made with the pastry cut outs.)Bake about 30 minutes, checking frequently after the fi rst 15 minutes to make sure the edge isn't over-browning. If it is, then put a metal rim protector over it, OR make a loose cover with aluminum foil (if it’s too tight the crust will be soggy.) After the 30 minutes is up, slip a cookie sheet under the pie pan, and reduce the baking heat to 350 F. and bake about another 30 minutes (one hour total is usually about right, depending on your particular oven), watching carefully to make sure rim and decoration don't brown unevenly or burn. Pie is done when a knife inserted in a vent feels that the apples slices are tender... not too fi rm, but not mushy. For fi lling to thicken properly, cool on a rack for 3-4 hours. To serve warm, heat for 15 minutes at 350 F

Submitted by Carol McGrath, Arnprior

Dream CakeBottom Layer1 ½ cups all purpose fl our¾ cup brown sugar packed¾ cup butter or hard margarineTop Layer11 ounce can sweetened condensed milk½ teaspoon vanilla½ cup chopped walnuts



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1/3 cup cherries glazed1 ½ cups medium coconutBottom LayerMix fl our and sugar well. Cut in butter until crumbly. Pack into ungreased 9 x 13 inch pan. Bake at 350 degrees for 10 minutes until goldenTop LayerStir all 5 ingredients together in a bowl. Spread on bottom layer. Bake in 350 degree oven for 25 – 30 minutes until set and golden color. Cool.Cuts into 54 squares

Submitted by Marg Phillimore, Nepean

Zuchinni Christmas Cake5 eggs beaten1 ¼ cup oil2 ¼ cup sugar1 ½ tsp grated lemon rind1 tsp orange extract½ tsp vanilla3 ½ cup shredded zucchini4 cup fl our1 ½ tsp salt½ tsp cinnamon½ tsp ginger½ tsp nutmeg3 tsp baking powder1 ½ to 2 cup raisins225 g container red & green cherries450 g container glazed fruit1 ½ cup nutsMix fruit with ½ cup of the fl our. Combine eggs, oil & sugar. Beat well; add lemon rind, orange extract, vanilla & zucchini. Beat well. Combine fl our [3 ½ cup, salt, cinnamon, ginger, nutmeg & baking powder. Add to egg/oil mixture. Combine well. Add nuts & fruit mixture by hand.Grease 3 loaf pans & cover bottom with parchment paper. Divide batter among the 3 loaf pans.Bake at 350 degrees for 60 minutes. Test with a toothpick for doneness.Cool on a rack & remove from pans. Wrap well & can be frozen.

Submitted by Ella Mohr, Stittsville

No Cook Cream Cheese Pie1 pkg Dream Whip½ tsp vanilla½ cup milkPut in 1 Cream Cheese1 tsp lemon juiceBeat with electric beatersPut in ½ cup icing sugarAll together put in 9 inch Graham Pie Crust. On top put cherries pie fi lling.Put in refrigerator overnight, ready for next day

Submitted by Harriet Kalijudic, Orleans

Christmas Pudding2 eggs1 ½ cups currants1 ½ cups raisins1 ½ cups suet½ cup sugar 1 cup molasses½ cup milk4 cups fl our1 teaspoon baking soda1 teaspoon cream of tartar1 teaspoon mixed spiceBoil or steam 3 hours CHRISTMAS PUDDING SAUCE2 oz butter2 oz plain fl our2 cups milk2 oz sugar5 tbsp dark rum Melt the butter in a saucepan over a medium heat, add the fl our and stir to create a thick paste. Cook for 1 minute taking care not to burn.Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until thick smooth sauce is formed [about 5 minutes]. Do not have the heat too high or the base of the sauce may burn. Add the sugar and whisk until dissolved. Lower the heat and cook for 5 minutes stirring from time to time. Finally, add the rum and serve over the Christmas pudding.

Submitted by Elva Greene, Carp



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Happy Holidays

Dr. Fred CampbellDr. Sara Anstey

Dr. Uyen Nguyen2 Lorry Greenberg Drive

Lorry Greenberg at Conroy Road

613-247-2020www.eye-care.ca

Councillor

Beacon Hill-Cyrville RECI

.R00

1173

4587

www.BeaconHillCyrville.ca

Tim would like to wish everyone Happy H lidays and let’s all look forward

to the new year.

Choclate Brandy Balls1 cup chocolate chips, melted3 tablespoons corn syrup½ cup brandy or ginger ale2 ¼ cups crushed chocolate wafers1 cup fi nely chopped nuts½ cup icing sugar½ cup fi nely chopped candied red cherriesGranulated sugarIn a small bowl, combine chocolate chips [melted] corn syrup and brandy or ginger ale.In a large bowl, thoroughly combine wafer crumbs, nuts, icing sugar and cherries. Add chocolate mixture and stir until blended. Let stand 30 minutes.Shape into 1 inch balls and roll into granulated sugar. Store in a covered container. These cookies are best left for a day or two, for the fl avors to blend and mellow.Makes 4 – 5 dozenVariations – Red or green food colouring can be added to the granulated sugar for a festive appearance.

Submitted by Christine Monsour, Ottawa

Cranberry Apple PiePastry for 9 inch two crust pie2/3 cup white sugar3 tbsp fl our1 cup cranberries½ cup raisinsGrated rind of 1 lemon or ½ tsp dried lemon peel4 or 5 large tart apples2 tbsp butter or margarinePreheat oven to 425 degrees. Line a 9 inch pie pan with half the pastry dough. Stir the sugar and fl our together in a large bowl. Add the cranberries, raisins and lemon rind. Peel, core and slice the apples and toss them in the sugar mixture. Pile the fi lling into the lined pie pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges together and cut several small vents in the top. Bake for 10 minutes, then lower the heat to 350 degrees and continue baking for 30 – 40 minutes or until the apples is tender and the crust is brown.

Submitted by Mary Shoup, Arnprior

Cherry Almond Squares½ cup butter2 ½ cups brown sugar3 cups fl our3 teaspoons almond fl avouring1 cup walnuts ½ cup shortening3 eggs3 teaspoons baking powder1 cup sliced cherries½ teaspoon saltCream sugar, shortening & butter. Add eggs fi rst then dry ingredients, mix in fruit. Spread in greased 9 x 13 inch cake pan. Bake 30 minutes at 350 degrees. Cut in squares while warm.Icing¼ cup soft butterFew grains of salt¼ cup milk or cream½ teaspoon almond fl avouring2 cups icing sugarMix and beat until smooth. Add more milk or icing sugar if needed.

Submitted by Edith Duncan, Kanata

Apple CakeMix 5 eggs1 ½ cups sugar1 pkg vanilla [Octker]Add1 ¼ cups oil1 tsp almond extractA few grains salt2 tsp or 1 pkg baking powder [Octker]2 cups all purpose fl ourLightly grease 9 x 13 inch pan. Place 2/3 batter in pan, then slice 3 or 4 apples [sprinkle apples with cinnamon & 2 tsp brown sugar]. Cover with remaining batter, sprinkle with brown sugar & cinnamon. Bake 350 degrees for 45 minutes, till golden.Option - Bundt pan - Bake 325 degrees approx 1 hour, sprinkle greased pan with cinnamon sugar mixture for a nice coating.

Submitted by Helen A Lew, Ottawa



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Lemon LushCrust1 cup fl our½ cup margarine½ cup chopped walnutsNoteDouble ingredients for crust if walnuts aren’t used. [Personally I don’t us the walnuts]. Use a 9 x 13 inch panFirst LayerMake the crust and press all around the bottom of the panBake 15 minutes at 375 degrees. Cool.Second LayerMix together 8 oz cream cheese, 1 cup of cool whip and 1 cup of icing sugar and spread over cooled crust.Third LayerMix 2 packages of lemon instant pudding with 3 cups of milk and beat with mixer until thick. Spread over cheese mixture.Cover with remainder of cool whip.Chill in fridge for at least 2 hours

Submitted by Helen Coady, Braeside

Ginger Tapioca PuddingGinger Tea – Chop fi nely, at least an inch length of ginger root. More roots enhances/defi nes the fl avor. Add to approximately 2 ½ - 3 cups boiling water; bring again to boiling for about 3 minutes; turn off heat and let steep until cool [overnight].Into 2 ½ cups milk [1/2 & ½], soak ½ cup tapioca fl akes [overnight].Add ginger tea to milk mix. If ginger chunks are tiny, leave in the mix. Cook [in double boiler] until thickened – at least 30 minutes, stirring frequently at beginning; continuously at end. Beat 2 or 3 eggs slightly; to eggs add: ½ cup sugar, dash salt, 1 tsp vanilla; set aside.When cooking tapioca fl akes begin to thicken near boiling, cook additional approx 3 minutes. Add some cooked mixture to egg mixture before adding it to the cooking mixture, stirring constantly. Continue stirring for at least 3 – 4 minutes. This discourages sticking to bottom of pot, enhances frothiness, and ensures the eggs don’t cook in stringy strands. Pour mixture into casserole dish, bake in pan with water. Bake in 350 degree oven for about 45 minutes. Serves 4 -6 quite generously; add fruit or mint leaf when serving [opt]. Enjoy!

Submitted by Joy Nieckarz, Bells Corners

Irish Cream Cookies¾ cup butter1 ¼ cup brown sugar2 tbsp Irish cream1 tbsp vanilla1 egg1 ¾ cup fl our1 tsp salt¾ tsp baking soda1 cup chocolate chips [semi]1 cup pecans – choppedSuggested oven temp 350 – 370 degreesCream softened butter and brown sugar until smooth. Add egg, vanilla, Irish cream, salt and baking powder.Fold in fl our until completely moist. Add chocolate chips and pecans. Place uniform drops on ungreased cookie sheet. Approx 8 – 10 minutes for soft cookies

Submitted by Tiffany Gauthier, Ottawa

Carrot Raisin Bran Cookies1 ½ cup all purpose fl our1 teaspoon cinnamon½ teaspoon baking soda¼ teaspoon salt½ cup [tub] margarine3/4 cup fi rmly packed brown sugar1 egg1 ½ cup grated carrot2 tablespoons apple juice or water½ teaspoon vanilla3 cup all Bran Flakes Cereal or no name1 cup raisinsStir together fl our, cinnamon, baking soda, salt set aside.In large bowl cream, margarine & sugar until fl uffy, beat in egg, add carrots, juice & vanilla. Mix well. Stir in fl our, cereal and raisins until well combined.Drop by tablespoons about 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes or until golden. Remove to rack, cool completely before storing. They freeze good.

Submitted by; Audrey Jones Brockville, Ontario



Pumpkin Mousse Parfaits¼ cup dark rum1 packet [2 teaspoons] unfl avored gelatin powder1 15 ounce can pumpkin [not pie fi lling]½ cup granulated sugar½ cup light brown sugar, lightly packed2 extra large egg yolks2 teaspoons grated orange zest½ teaspoon ground cinnamon¼ teaspoon ground nutmeg½ teaspoon kosher salt1 ½ cups cold heavy cream1 ½ teaspoons pure vanilla extractSweetened whipped cream8 to 10 chopped ginger cookiesPlace the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fi tted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger. 8 – 10 servings Prep time 20 minutes

Submitted by Joanne Pokornik, Ottawa

Pumpkin Spice Latte Cheesecake18 Graham crackers [2 sleeves]½ cup unsalted butter, melted¼ tsp kosher salt1 cup & 2 tbsp sugar3 pkg [250 g each] cream cheese [room temp]1 ½ tsp vanilla essence3 eggs1 can canned pumpkin3 tsp grd cinnamon½ tsp nutmeg½ tsp ground ginger

1 tbsp instant coffee1 cup whipping cream [garnish]Heat oven to 350 degrees. In food processor, pulse graham crackers, add butter, salt and 2 tbsp sugar – combine. Using measuring cup, press onto 9 inch spring form pan, Set aside. Using electric mixer, beat cream cheese and 1 cup of the remaining sugar in large bowl until blended. Add vanilla, mix well. Add eggs, 1 at a time on low speed after each time until blended. Reserve 1 ½ cups batter. Stir in pumpkin, cinnamon, nutmeg and ginger into remaining batter; pour over crust. Add coffee granules to reserved batter; stir until completely dissolved. Carefully spoon over pumpkin layer in pan; spread to form even layer. Bake for 50–55 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Beat whipping cream with ¼ cup sugar and ½ tsp each of cinnamon and nutmeg in a clean bowl. Mix on hi speed until stiff. Serve over cheesecake.

Submitted by Irene Nimchick, Kanata

Black Forest Coconut Clusters [3 doz]1 (6 oz) pkg butterscotch pieces1 (6 oz) pkg semi-sweet chocolate pieces1 (7 oz) bag featherfl ake or featherstrip coconut1 (12 oz) jar drained coarsely chopped maraschino cherriesCombine butterscotch and choco pieces in a med saucepan. Melt over low heat, stirring constantly, until smooth. Stir in coconut and chopped cherries. Drop by teaspoon on waxed paper. Top with maraschino cherry halves. Chill.

Submitted by Ellie Gauthier, Nepean

Coconut Christmas Trees½ cup butter2 cups icing sugar3 tbsp milk3 cups coconut½ tsp vanilla or almond fl avourGreen food colouring4 squares of white baking chocolate (or half bag of white chocolate chips)Melt butter in saucepan. Remove from heat and add sugar and milk. Mix. Stir in coconut and fl avouring and enough green food colouring to achieve a nice green ‘tree’ colour. Shape into balls (1 inch in diameter). Squeeze the top to form a cone (tree) shape. Refrigerate on a tray overnight, uncovered, to let them dry. Melt the white chocolate and dip the top of the trees to look like snow. Makes about 30 trees.

Submitted by Shireen VanBuskirk, Brockville

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Red Lobster Cheese Biscuits2 cups Bisquick2/3 cup milk 1/4 teaspoon garlic powder 1/2 cup shredded sharp cheddar cheese 1/4 cup butter 1/2 teaspoon garlic powder 1/8 teaspoon onion powder 1/4 teaspoon kosher salt 1/2 teaspoon parsley fl akes Heat oven to 450. Mix Bisquick, garlic powder, milk and cheese until well blended. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Combine butter, garlic powder, onion powder, parsley and salt. Melt in microwave for 20 seconds. Brush top of biscuits with butter

Submitted by Michelle Heavens, Brockville

Festive Party Meatballs2 lbs. Ground Beef2 lbs. Sweet Italian Sausage (casings removed)4 beaten eggs4 Tbsp. Minced Onion1 tsp. Salt1 tsp. PaprikaPepper (as much or as little as per your taste)2 Cups of very fi ne BreadcrumbsMix all the ingredients well, shape into 1” balls. Brown on all sides or deep fry until brown. Drain well on paper towel (can be frozen at this stage) or place in an oven-proof baking dish and proceed with the following sauce.1 junior size jar of baby food peaches or apricots1/3 c. ketchup½ c. brown sugar2 tbsp. soya sauce2 tsp. ginger¼ tsp. salt and pepper½ tsp.garlic powderMix all ingredients well, pour over cooked meatballs, place in a 325 preheated oven for 1 hour. Stir twice during heating being careful not to break meatballs. Keep warm while serving . I use a fondue pot or a chafi ng dish. Yields 75 or more meatballs.

Submitted by Eleanor Hotchkiss, Arnprior.

Holly Jolly Punch12 cups cranberry juice (not cocktail)3/4 c orange juice concentrate (not diluted)3/4 c lemonade concentrate (not diluted)8 c gingerale2/3 c sugarMix together, add ice.Hint: Freeze 2 c of the cranberry juice in a margarine tub and fl oat it in the punch ahead of time to cool and melt into the punch. We made this punch at our Christmas open house last year and everyone raved about it. It disappeared very quickly!

Submitted by Cynthia Matthews

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Hot Holiday Canapes6 english muffi ns, sliced in halfgarlic-fl avoured olive oilblack olive tapenade tomato basil salsa *blue cheese, gratedshredded mozzarella cheesefresh basil leaves

TOMATO/BASIL SALSA * – Combine:1 large tomato, diced1 green onion, sliced1 clove garlic, minced1 tbsp fresh basil, chopped 1 tbsp extra-virgin olive oil1 tsp apple cider vinegar1 tsp chopped italian parsley salt & pepper to taste

Combine salsa ingredients. Brush inside of muffi n halves with garlic-fl avouredOlive oil and grill on baking sheet under broiler for 2 minutes untill lightly golden. Cut out center of English muffi n, using round cookie cutter or apple corer. On toasted muffi n half, spread tapenade, tomato salsa, garnish with a little blue cheese and sprinkle with mozzarella cheese. When ready to serve, place under the broiler for another 2 minutes till cheese has melted. Serve warm, garnished with a fresh basil leaf. Makes 12 wreaths / canapés.Serve whole to each dinner guest as fi rst course or cut into thirds as appetizers.

Tip: Garnish leftover middle muffi n rounds with smoked salmon cream cheese, dill and capers.*Variations for your salsa: Add blue cheese or feta to your tomato salsa and serve on grilled fi sh, chicken, asparagus or green beans.

Submitted by L.T. Murphy Orleans

Best English SconesThe following recipe will yield 8 - 9 Scones, 3 inches in diameter and almost 2 inches in height.2¼ cups all-purpose fl our (unsifted)1½ tsps cream of tartar2 tsps baking powder1 tsp baking soda1 tsp salt½ cup currents (may be omitted or substituted with raisins)1 egg3 tbsp sugar¾ cup buttermilk (1 or 2% milk can be substituted)1½ tbsp soft margarine (melted)* I prefer to use buttermilk due to its low fat content and the result it yields.Sift together fl our, cream of tartar, baking powder, baking soda and salt. Gently stir in currents and then set aside. Lightly beat egg in a large bowl, add sugar and beat again. Add half the milk and blend well with fork to dissolve sugar. Incorporate remaining milk. Gently combine dry mixture into wet while adding the melted margarine. If mixture is very sticky, carefully add a little more fl our and knead softly 5 or 6 times. Do not overwork mixture otherwise scones will be heavy and on tough side. Place mixture on a fl oured board and roll out to ¾ inch thickness. Cut with 3 inch cookie cutter* and place on lightly greased cookie sheet or on one covered with parchment paper.Bake for 10 to 12 minutes at 440°F. Watch as they brown quickly.

* Note: Do not use a glass or similar item to cut rolled out mixture into circles as the air must escape when pressing down to avoid compressing the mixture. If you don’t have a cookie cutter, you can use a can with the lid removed from one end and a couple of holes punched in the other to let the air escape.

Submitted by Pamela Marlow

Tortilla Roll-UpsPrep. time 20 min / chill time 4 hrs. or overnight.1 pkg. (250 g.) Philadelphia brand cream cheese, softened.1/3 cup Kraft cheese ranch dressing / 75 ml.1 carrot fi nally chopped.2/3 cup fresh broccoli, fi nely chopped / 150 ml.eight - 7 inch (17.5 cm.) fl our tortillas.Mix all ingredients, except tortillas.Spread 2 Tbsp. (30 ml) of mixture on each tortilla; roll up tightly.Wrap rolls in plastic wrap; refrigerate to chill for easy slicing.Just before serving; unwrap and slice 1/2 inch (1.5 cm) on the diagonal.Makes 4-5 dozen pieces.Per Roll: Calories - 20 Carbohydrates - 2.2 g Protein - .5 g Fat - 1.0 g

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Bean Dip2 -15 oz cans black beans, drained and rinsed1 1/2 cup corn, frozen or canned--drain)1 cup chopped purple onion1 cup tomato, diced1 red pepper, chopped1 yellow pepper, chopped1 avocado (just cut into chunks before you serve)

Dressing:1/8 cup fresh cilantro chopped3 cloves garlic minced1/2 cup balsamic vinegar1/2 cup light olive oil1/4 tsp cumin1/2 tsp pepperMix and chill. Serve with nacho chips of your choice

Submitted by Martina Hill, Bancroft

Festive Cheese Pear1 package (250g) MacLaren's Imperial Cheese (the red tub) - softened1 package (250g) Cream Cheese - softened3 tsp Worcestershire sauceSoften cheeses and mix together with Worcestershire sauce. Wrap in plastic wrap and form into a pear shape with your hands.Chill 1 hour. Touch up pear shape as necessary and chill thoroughly.Unwrap and sprinkle with paprika.Insert a 2" piece of cinnamon stick and a bay leaf in the top to form the stem and leaf.Let sit at room temperature for 15 minutes before serving.

Submitted by Mary-Ellen Datema

Easy Peasy Cheesy Appetizer200 grams Cambozola cheese. 1 lemon.package of whole Medjool dates.1 baguette (I prefer the wider baguette not the skinny one)Scrape the rind off the Cambozola cheese and in a bowl squish the cheese with a spoon. Grate the rind of one lemon and mix into the cheese. Spread some of the lemony cheese mixture on each slice of baguette and put the baguette slices on a cookie sheet. Place a half slice of a Medjool date on top of each cheesy baguette slice. Place the cookie sheet in a pre-heated 350 degree oven and bake until the cheese hs melted. Approximately 3 minutes.Place the hot baguette slices on a platter and watch them disappear! Your guests will be asking for the recipe, so has it handy!

Submitted by Jill Carty, Stittsville

Pineapple Platterwhole pineappleabout 25-30 maraschino cherries900 gr block of cheese (cheddar, mozzarella, or marble)3-different kinds of fruit (strawberries, grapes, cantaloupe, watermelon etc..) depending on occasion & tastecrackers depending on occasion & tastefancy toothpicks, depending on occasionCut ends off pineapple. Discard ends. Cut pineapple in half lengthwise. Cut halves in half lengthwise, cut inside of pineapple away from core, then cut that piece in half lengthwise down middle, then cut into triangles. Place core onto a platter, then place cut pieces onto core. Cut cherries in half. Cut cheese into ½” cubes about ¼” thick. Put toothpicks threw middle of half cherries, then middle of cheese cubes, then onto one of the pineapple pieces. Place fruit, crackers and rest of cheese on sides of pineapple cores. Depending on occasion you can place in middle of platter fruit, pâté, candies, etc...This platter is great for any occasion easy and fast to fi x. Great for chocolate fondue, center piece for appetizer or potluck table. Great for a potluck dish. Fruit would depend on what time of year. Crackers can be sociables, veggie, mini baguettes, etc...You can really make it to your own taste.

Submitted by Victoria & Richard Beaudoin,Orleans

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