holiday recipes

A10 December 4, 2015 | This Week Marketplace

36 - 2nd Ave. N., Yorkton

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IT’S OUR IT’S OUR 1111TH ANNIVERSARY! ANNIVERSARY! (AND THIS TIME WE ARE GOING TO HAVE A GRAND OPENING)(AND THIS TIME WE ARE GOING TO HAVE A GRAND OPENING)

EVERY ITEM IN THE STORE AT

DISCOUNTED PRICES

B.C. PEACH COBBLERMix:• 4 large fresh peaches, sliced• ¼ cup brown sugar• ½ tsp. cinnamonPut above in pan.

Mix:• 1 cup flour• 1 cup white sugar• ¼ tsp. salt• ½ cup butter

Top peach mixture with flour mixture.Microwave approx. 12 minutes.

Carol NimetzMadge Lake, SK.Madge Lake, SK.

POPCORN CAKE• 24 cups popcorn• 1 cup nuts• 1 lb. marshmallows (2 bags)

• 1 lb. gumdrops (1 bag)• ½ cup margarine• ½ cup oil Melt oil, margarine and marshmallows over low heat.

Add remaining ingredients and pour into large jelly roll pan.

Note: Can substitute peanuts for gumdrops or add Smarties.Faye BeattyLeslie, SK.

y BeattyLeslie, SK.

CANNED TOMATOES

Blanch tomatoes, pack in sealers, filling only ¾ full.

For each qt. sealer, add:• 1 tsp. pickling salt• 1 Tbsp. of sugar• Tomato juice to fill the sealer Boil 2 cups tomato juice for 30 minutes.These are very good & keep well.

Florence ReinWolseley, SK.

CHOCOLATE MACAROON BARS

• 4 squares Baker’s unsweetened chocolate

• 1 cup golden flavour Crisco shortening

• 2 cups granulated sugar

• ¼ tsp. salt

• 1 tsp. vanilla

• 3 eggs

• 1 cup all-purpose flour

Filling:

• 3 cups Baker’s angel-flake coconut

• 1 can sweetened condensed milk

• ¾ tsp. almond extract

Topping:

• 1 cup Baker’s chocolate chips

• ¾ cup sliced almonds

Base:Melt chocolate and shortening together in large saucepan over

low heat, stirring until smooth.

Remove from heat.

Stir in sugar, salt, vanilla and eggs.

Mix well.

Add flour, stirring until smooth.

Spread half of the batter evenly in greased 13 x 9” cake pan.

Mix filling ingredients together thoroughly.

Spread evenly over chocolate batter, carefully cover with remain-

ing chocolate batter.

Bake at 350°F for 35-40 minutes.

Remove from oven and immediately sprinkle with chips.

Let stand about 1 minute to soften.

Spread evenly to cover.

Sprinkle with almonds, pressing in lightly.

Chill to set chocolate before cutting. Kathy Pawelec

Kelliher, SK.

CHRISTMAS CHERRY JEWEL SQUARE

• 1 cup butter

• 3/4 cup sugar

• 2 cups flour

• 1 cup light raisins

• 1/2 cup silvered almonds

• 1 cup chopped colored cherries

• 1 can sweetened eagle brand milk

Mix together butter sugar and flour, press into 8x10 pan.

Spread raisins/almonds and cherries over base.

Dribble 1/2 cup eagle brand milk over top.

Bake 45 min to 1 hour at 300 degrees. Matilda Lonoway

Yorkton, Sk.

This Week Marketplace | December 4, 2015 A11

HOLIDAY RECIPESHOLIDAY RECIPESALMOND MACAROON

BROWNIES• 4 squares Baker’s

Unsweetened Chocolate• ¾ cup butter• 2- 2/3 cups granu-

lated sugar, divided• 5 eggs, divided• 1 tsp. vanilla• 1 cup Robin Hood

all—purpose flour• 2 cups toasted

chopped almonds, div-ided

• 1 (250 g) pkg. cream cheese, softened

• 2 Tbsps. Robin Hood all-purpose flour

• 2 cups Baker’s Angel Flake coconut

• Whole almonds• 2 squares Baker’s

semi-sweet chocolate Heat oven to 350°F

(180°C).Melt unsweetened

chocolate and butter in large microwaveable bowl on high 2 minutes.

Stir until chocolate is completely melted.

Stir 2 cups (500 ml) sugar into chocolate.

Mix in 3 eggs and van-illa.

Stir in 1 cup (250 ml) flour and 1 cup ( 250 ml) chopped almonds.

Spread into greased, foil-lined 13” x 9” (33 cm x 23 cm) baking pan.

Beat cream cheese, remaining 2/3 cup (150 ml) sugar, remaining 2 eggs and 2 Tbsps. (30 ml) flour until smooth.

Stir in remaining 1 cup ( 250 ml) chopped almonds and coconut.

Spread over brownie batter.

Bakle 35-40 minutes, or until toothpick insert-ed in centre comes out almost clean.

Cool in pan.Remove, cut into

squares.Delores YungYorkton, SK.

CHICKEN ENCHILADA ROLL UPS

Serves 80 rolls.Ingredients:• 2 (8 oz.) pkgs. cream

cheese, softened• 1 ½ cups shredded

Mexican cheese• 2 Tbsps. Old El Paso

taco seasoning• 2 cups shredded

chicken (rotisserie chick-en works well)

• 1 (10 oz.) can diced tomatoes with green chillies, well drained

• 1 tsp. minced garlic• 4 green onions,

sliced• ½ cup chopped cil-

antro• 8 burrito sized tor-

tillas Instructions:1) In a large bowl, com-

bine all of the ingredi-ents (except tortillas) until well blended.

2) Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.

3) Refrigerate until firm; about 30 minutes.

4) Slice into ½ inch slices and serve.

Tina BoryskavichRussell, MB

BROCCOLI SOUPPerfect after an out-

door activity.• 1 head of broccoli,

finely cut• 1 medium onion,

finely chopped• 1 Tbsp. butter or

margarine• ¾ tsp. salt• 1/8 tsp. pepper• Water, to just cover• 13 ½ oz. canned

evaporated milk• 1 tsp. parsley flakesPut broccoli, onion,

butter, salt and pepper in saucepan.

Add water.Bring to a boil.Boil until vegetables

are tender.Add milk and parsley.Return to a boil.Boil slowly for 15 min-

utes.Taste for salt and

pepper, adding more if needed.

Makes about 3 ½ cups soup.

Variation:Add 3 to 4 strips of

cooked, crumbled bacon or add 4 oz. Velveeta cheese.

Try adding both bacon and cheese for a pleasant change.

Note: If you want a smooth soup, run through blender before adding milk and parsley flakes..

Marcella ShewchukRama, SK.

CRANBERRY ICEBOX COOKIES

• 1 ¼ cups butter, soft-ened

• 1 cup packed brown sugar

• 2/3 cup sugar• 2 eggs• 1 tsp. vanilla• ¼ tsp. almond

extract• 3 ¼ cups flour• 1 tsp. baking powder• ½ tsp. salt• ¼ tsp. baking soda• 1 cup chopped wal-

nuts• 2 cups chopped,

fresh or frozen cranber-ries

Cream butter and sug-ars.

Add eggs, one at a time and beat well.

Add vanilla and almond extracts.

Combine the flour, baking powder, salt and baking soda.

Gradually add to the creamed mixture.

Stir in walnuts.Carefully stir in the

cranberries.Shape into three 7

inch rolls.Wrap each roll in plas-

tic wrap and refrigerate for 4 hours or overnight.

Cut into ¼ inch slices and place 1 inch apart.

Bake 350°F for 10-12 minutes or until golden brown.

June JacobsYorkton, SK.

CRACKER JACK COOKIES

• 1 cup margarine• 1 cup white sugar• 1 cup brown sugar• 1 tsp. vanilla• 2 eggs• ½ tsp. salt• 1 tsp. baking powder• 1 tsp. baking soda• 2 cups oatmeal• 2 cups Rice Krispies• 1 ½ cups flour• 1 cup coconut• 1 cup chocolate

chips Cream margarine and

sugars.Add vanilla, eggs, salt,

baking powder and soda.Add oatmeal, Rice

Krispies, flour, coconut and chips.

Roll in a ball, flatten a bit with a fork.

Bake at 350°F for 10 to 12 minutes.


CREAMSICLE CAKE• 1 orange cake mix• 1 pkg. orange jello• 1 pkg. vanilla instant

pudding• 1 pkg. orange jello

(dry)• 1 cup milk• 1 tsp. vanilla• 9 oz. Cool Whip Make cake mix as

directed on package and bake in a 9 x 13 pan.

Let cool.Mix 1 package orange

jello with 1 cup hot water until dissolved.

Add ½ cup cold water. Let cool to room temper-ature.

Poke holes in top of cake with fork.

Spoon liquid over cake.

Topping:Mix vanilla pudding,

orange jello, milk and vanilla until thick.

Blend in a 9 ounce container of Cool Whip topping.

Spread onto cake.Martha Dawe

Invermay, SK.

LEMON POKE CAKE• 2 baked 9-in. round

white cake layers, cooled• 2 cups boiling water• 2 pkgs. lemon Jello• 1 tub Cool WhipPlace cake layers, top

sides up, in two 9 inch round cake pans.

Pierce cake with a large fork.

Stir boiling water into lemon jello until com-pletely dissolved.

Carefully pour 1 cup jello over 1 cake layer and pour remaining jello over the second cake layer.

Refrigerate for 3 hours.

Dip cake pans in warm water for 10 seconds, then unmould onto serv-ing plate.

Spread top with about 1 cup Cool Whip.

Place the second layer carefully over the first cake layer.

Frost top and sides with remaining Cool Whip. Refrigerate.

Tina BoryskavichRussell, MB.

YOUNG’S PLANT WORLD LTD. We have everything you need for your

CHRISTMAS BAKING

WHOLE & BROKEN RED OR GREEN CHERRIES

OR PINEAPPLE WEDGES

$4.50/lbMIXED GLACED FRUIT

$3.95/lbFROZEN TART SHELLS

Sweetened or Unsweetened 1”, 2” or 3”

OUR FRESH CUT CHRISTMAS TREES ARE HERE

We have our tree stand set up at our Greenhouse & Garden Centre, located on Highway #9 North. Phone 306-783-8660.

HOURS OF OPERATION:Monday to Saturday, 8:30 a.m. to 6:00 p.m.

Sunday, Noon to 6:00 p.m.

Shop early while selection is at its best!!!

Christmas CandyChristmas Baking Supplies

Yard & Garden Decor

If you have a gardener in the family stop by and see what we have in our store.

YOUNG’S PLANT WORLD LTD.

NURSERY • GARDEN CENTRE • GROCERY STOREHighway #9 North, Yorkton

306-783-8660

CANDY CANE CANDLE CRAFTMaterial Needed:• A round cylinder-shaped candle (about 3

or 4 inches high)• Candy canes (as many as you need to go

around the candle at its height)• Craft bond tacky glue• Red or green holiday ribbon and a holiday

flower or greenery pick. Instructions:1) Glue the candy canes, standing on end

with the plastic wrap on, all around the candle.2) You may choose to glue them with the

crook part facing the same direction, or alter-nate them with the crook part facing opposite directions. Patience is the key here. You will only be able to do a couple of candy canes at a time until the glue dries enough to hold them on while you work on another part.

3) Make sure the bases of the candy canes are even with or above the base of the candle, so it will stand correctly.

4) When the glue has dried, decorate the candle with red or green ribbon and a festive flower or pick.

Mrs. Vi Grazier, Yorkton, SK.


HOLIDAY RECIPESHOLIDAY RECIPES

MY FAVOURITE CHRISTMAS CRAFT – RECYCLING FOIL PIE PLATES

The supplies that are required for this craft include:

• An 8” or larger foil pie plate• 1 ½ strings of Christmas garlands that are

approx. nine feet long• Decorations to glue on the wreath. (I use

a glue gun) If you can find green leafy garlands with

berries on them, you won’t need to glue tiny ornaments on the wreath.

Let your imagination run wild.Add a Christmas ribbon bow and put a string

or flower wire at the top back ready for hang-ing.

The choice of colour and width of the wreath are up to you.

Larger or smaller foil plates can be used.Decorate them at your own choice or prefer-

ence.Cut the bottom of the pie plate out, leaving

just the sides of the plate and approx. a ½ inch ring around the bottom of the sides.

Cut little nicks into that ½ inch ridge and fold inward to avoid sharp edges.

Remember the foil can easily cut your skin.Glue one end of the garland onto the back of

your ring of foil.Then continue to wrap the garland around

the remaining part of the ring until it is com-pletely covered.

Glue the end on to the finished product or twist into the garland.

Add decorations such as pearls, beads, holly, or any tiny Christmas ornaments.

Use a piece of wire to create a loop at the back ready for hanging.

The result is a very festive addition to any decorative theme.

These Christmas wreaths make a lovely gift and can be hung on your front porch door for arriving guests to admire and perhaps be given as a hostess gift.

Judy Talbot, Esterhazy, SK.

CHRISTMAS PLUM CAKE

Ingredients:• 3 cups mixed fruits

& nuts (plum, cherry, tut-ti-fruitti, dates, cashew nuts, walnuts) nuts are optional.

• 1 ½ cups red grape wine

• 2 cups + 2 Tbsps. all-purpose flour

• 1 ½ cups sugar• 1 cup + ½ Tbsps.

unsalted butter• 4 eggs• 1 tsp. baking soda• 1 ¼ tsps. baking pow-

der• ¾ cup hot water• 3 Tbsps. fresh

orange zest• 2 tsps. pure vanilla

essence• 2 tsps. ground mixed

spices (clove, dry ginger, cinnamon, cardamon)

Procedure:1) Soak the fruits and

nuts in grape wine for at least 10 days. Mix it with a dry spoon once in awhile.

2) Drain the soaked things in a colander and keep it aside.

3) To prepare caramel syrup, take ½ cup sugar in a hard bottom pan.

4) Pour a little hot water about 2 Tbsps. and ½ Tbsp. butter. Mix well.

5) Switch on the flame and do not stir after that.

6) When it turns a dark colour, switch off the flame.

7) Immediately pour the hot water drop by drop into it.

8) Allow to cool com-pletely. This is caramel syrup.

9) Separate the egg whites and yokes.

10) Beat the egg whites until peaks form.

11) Mix the yolks and sugar together.

12) Add butter (room temperature) and beat until it turns creamy.

13) Add vanilla and orange zest and beat until it becomes smooth.

14) Sieve together the flour, baking powder and baking soda and mix it again with a whisk.

15) Add this flour in 2 or 3 batches to the batter and beat it in low speed.

16) Add caramel syrup and whisk it gently.

17) Gently fold the beated egg whites into the batter until well com-bined.

18) Toss the fruits and nuts with 2 Tbsps. flour to prevent it sinking in the bottom of the cake.

19) Add it into the pre-pared batter and fold gently.

20) Add around 2 Tbsps. of retained wine into the batter and mix it gently.

21) Pour the batter into the prepared cake pans (one 9 inch and one 8 inch round pans).

22) Level it since its consistency is thick.

23) Bake at 350°F or until the skewer insert-ed into the centre of the cake comes out clean.

24) Allow it to cool in the pan for 10 minutes.

25) Place onto the cooling rack and allow

to cool completely before serving.

Sheena ReghuYorkton, SK

AMAZING MUFFIN CUPS

• 3 cups Country-Style hash browns, thawed

• 3 Tbsps. butter, melt-ed

• 1/8 tsp. salt• 1/8 tsp. pepper• 12 links Johnsonville

Original Breakfast Sausage

• 6 Naturegg Omega 3 eggs

• 2 cups shredded 4-cheese Mexican blend cheese

• ¼ cup red bell pep-per, chopped

• Fresh chives or green onions, chopped

1) In a bowl, combine

the hash browns, butter, salt and pepper.

2) Press mixture onto the bottom and up the sides of greased muffin cups.

3) Bake at 400°F for 12 minutes or until lightly browned.

4) Meanwhile, cook sausage according to package directions; cut into ½- inch pieces.

5) Divide sausage among muffin cups.

6) Combine the eggs, cheese and bell pep-per. Spoon over sausage. Sprinkle with chives.

7) Bake for 13-15 min-utes or until set and an internal temperature of 165°F is reached.

Delores YungYorkton, SK.

CORN SALAD• 2 (341 ml) cans ker-

nel corn, drained• 540 ml can pine-

apple tidbits, drained• 3 green onions,

chopped• 1 green pepper,

chopped• 3 stalks of celery,

chopped• 3 Tbsps. mayonnaise Mix the above ingredi-

ents in a large bowl. Sauce:• 1 cup white sugar• 1 dessert spoon dry

mustard• 2 eggs• 2/3 cups vinegar• Dash of nutmeg,

cinnamon and cloves, optional

In a small saucepan, beat the eggs, add sugar and dry mustard.

Mix well. Add vinegar and mix.

Cook over medium heat stirring constantly until mixture comes to a boil and is slightly thick-ened.

Cool and pour over salad. Refrigerate.

This salad keeps well for about 1 week.

I usually prepare the sauce before I prepare the vegetables.

Georgina MosiondzBirch River, MB.

CHRISTMASY CARROT & BEET CAKE

• 1 cup cooking oil• 3 eggs• 1 cup finely grated

carrots• 1 cup finely grated

beets• 2 cups all-purpose

flour• 1 tsp. cinnamon• ½ cup walnuts• 1 cup golden raisins

(I plump them in bit of water and microwave 1 ½ minutes on high in micro-wave, drain and cool)

• 1 ½ cups white sugar• 2 ½ tsps.. baking

powder• ½ tsp. salt• 1 tsp. vanilla Preheat oven to 350°F.Beat cooking oil with

sugar and beat in eggs one at a time.

Add vanilla and stir.Add carrots and beets

and stir well.In a separate bowl,

add baking powder, cin-namon, salt, fruit, wal-nuts and flour.

Stir flour and ingredi-ents and add to first mix-ture.

Stir well and bake in two loaf pans or 9 x 13 pan. I Pam the pans and line with wax paper and lightly Pam again.

Bake about 45 to 50 minutes or until an inserted knife comes out clean.

Can also be baked as muffins; makes 24 cup-cakes but bake for 20-25 minutes.

Makes a nice moist cake or muffins and can be enhanced with a cream cheese icing.

Judy TalbotEsterhazy, SK.

BEER NUTS• 4 cups large peanuts,

with skins• ½ cup butter or hard

margarine• 1 cup brown sugar

(packed)• ¼ cup corn syrup• ½ tsp. salt• ¼ tsp. soda Place peanuts in shal-

low, non-stick baking pan.

Keep warm in 225°F (110°C) oven.

Combine butter, brown sugar, corn syrup and salt in saucepan.

Cook to firm ball 250°F (120°C), or until a small spoonful dropped in cold water retains a round shape when rolled between fingers.

Remove from heat.Stir in baking soda.Pour slowly over pea-

nuts, stirring gently to coat.

Return to 250°F (120°C) oven for about 1 hour.

Stir every 15 minutes.Cool.Stir several times

while cooking.Keep in airtight con-

tainer.Makes 5 cups of nut

mixture.Nice, tasty flavor.

Keep a good supply on hand.


CANDY CANE COOKIESIngredients:• 1 cup (250 ml) Butter

or Margarine, softened• 1 cup (250 ml) Icing

(Confectioner’s) sugar• 1 egg• 1 tsp. (5 ml) Almond

Flavouring• 1 tsp. (5 ml) Vanilla

Flavouring• ¼ tsp. (1 ml)

Peppermint Flavouring• 2 ½ cups (600 ml) all-

purpose flour• 1 tsp. (5 ml) baking

powder• 1 tsp. (5 ml) salt• ½ tsp. (2 ml) Red food

colouring Directions:Mix first 6 ingredients

together well. Add flour, baking powder & salt. Mix well. Divide dough into 2 equal portions. Add food colouring to 1 portion. Blend well.

Roll 1 tsp. (5 ml) of each colour dough into ropes apout 5 ½ inches (14 cm) long.

Lay them side by side. Pinch ends together.

Twist to form a spiral. Lay on ungreased baking sheets.

Shape to form a candy cane.

Wreaths are easy to make as well.

Bake in 350° F (180°C) oven for about 10 minutes until pale gold.

Cool on sheet 2-3 min-utes, then remove.

Makes about 4 ½ dozen.

Richard AntoniukSturgis, SK.

IMITATION CRAB SPREAD

• 2 lbs. imitation crab meat

• 2 cups mayonnaise• 1 pkg. Knorr leek

soup mix• 1 tbsp. parsley• 1 tbsp. lemon juiceIn a bowl break up

crab meat with fork.Add remaining

ingredients and mix thoroughly.

Cover & stir in cool place.

Serve on crackers.Mrs. Barbara L.

JensenKuroki, SK

Holiday Shopping HoursDecember 2 to 23

Monday to Friday - 9:30 a.m. - 9:00 p.m.

Saturday - 9:30 a.m. - 6:00 p.m.

Sunday - 12:00 p.m. - 5:00 p.m.

December 24 - 9:30 a.m. - 5:00 p.m.

December 25 - CLOSED

December 26 - 9:30 a.m. - 6:00 p.m.

December 31 - 9:30 a.m. - 5:00 p.m.

January 1 - CLOSED

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PARKLAND MALLSanta HoursSanta Hours

December 4, 11 & 18December 4, 11 & 185:00 p.m. - 8:00 p.m.5:00 p.m. - 8:00 p.m.December 5, 12 & 19December 5, 12 & 1912:00 p.m. - 4:00 p.m.12:00 p.m. - 4:00 p.m.

Portraits provided by Portraits provided by Springers Gymnastics ClubSpringers Gymnastics Club

Let Us Do the Wrapping!Let Us Do the Wrapping!Gift Wrap Booth located Gift Wrap Booth located across from Food Court . across from Food Court .

All donations to Girl Guides All donations to Girl Guides of Canada - Yorkton.of Canada - Yorkton.

Check online for Check online for gift wrapping schedule.gift wrapping schedule.

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Parkland MallGift Certificates

Redeemable at all stores & services

Including Canadian Tire, Shoppers Drug Mart & Value Village.

No expiry date! No fees! No hassle!


HOLIDAY RECIPESHOLIDAY RECIPESMINCEMEAT SQUARES

• 1 cup butter, soft-ened

• ½ cup sugar• 2 ½ cups sifted flour• 1-28 oz. jar mince-

meat• 2 med. apples,

peeled and diced• 1 Tbsp. rum extract• 2 cups frozen

whipped topping OR 2 cups whipping cream

Combine butter and

sugar with pastry blend-er.

Add flour; blend to form crumbs.

Mix thoroughly with hands to form soft dough.

Press into bottom and sides of 15 x 10 jelly roll pan.

Bake at 325°F, 15-20 minutes or until golden.

Combine mincemeat and apples.

Spread over pastry.Bake at 400°F for 15

minutes.Cool in pan.Whip cream, fold in

extract.Spread over mince-

meat.Refrigerate.

Kathy PawelecKelliher, SK.

WHEAT BRAN PANCAKES

• 2 eggs, well beaten• 2 tsps. white sugar• 2 tsps. melted butter• 1 tsp. vanilla• 1 ½ cups milk• 1 ½ cups flour• Pinch of salt• ½ cup natural wheat

bran• 3 tsps. baking pow-

der In a medium bowl,

mix together the eggs, sugar, margarine, vanilla and milk.

In another bowl, com-bine the flour, bran and baking powder.

Add dry ingredients to liquid mixture.

Preheat lightly greased skillet to 325 to 350 degrees F and pour ladle batter into hot skil-let.

Serve with pancake syrup.

Georgina MosiondzBirch River, MB.

BUTTER TARTS• 3 Tbsps. butter• 1 cup brown sugar• 1 egg, slightly beaten• 1 tsp. salt• ½ cup raisins• ¼ cup chopped wal-

nuts• ½ tsp. vanilla Cream butter and

gradually add brown sugar. Add beaten egg, a little at a time beating well.

Stir in remaining ingredients.

Spoon mixture into tart shells.

Bake at 375° F until golden brown. Don’t overcook.

Faye BeattyLeslie, SK

ZUCCHINI CHOCOLATE CAKE

• 3 eggs, beaten• 1 cup white sugar• 1 cup brown sugar• ¾ cup oil• 2 tsps. vanilla• ½ cup milkMix & add:• 2 ½ cups flour• ½ cup cocoa• 2 ½ tsps. baking pow-

der• 1 ½ tsps. baking soda• ½ tsp. salt• 2 tsps. cinnamonAdd:• 2 cups grated zuc-

chini• 2 tsps. grated orange

zestBake in greased pan

350°F approx. 1 hour.Carol Nimetz

Madge Lake, SK.

ROCKY ROAD BARS• 1 ½ cups honey maid

graham crumbs• ½ cup melted mar-

garine• 1 ½ cup shredded

coconut• 1 ½ cups chopped

nuts• 1 pkg. (300 gr.) semi-

sweet chocolate chips• 1 ½ cups miniature

marshmallows• 1 can (300 ml) sweet-

ened condensed milk• 3 squares semi-

sweet chocolate, meltedPreheat oven to 350° F.Mix crumbs and mar-

garine; press firmly into a 9” x 13” pan.

Layer coconut, nuts, chocolate chips and marshmallows evenly over crumbs.

Drizzle condensed milk evenly over top.

Bake for 25-30 minutes or until golden brown.

Remove from oven, drizzle with melted choc-olate. Cool.

Makes 36 bars.Sylvia Humeniuk

Yorkton, SK.

TURKEY AND RICE(This is a great way to

use up leftover turkey)• 2 to 4 cups chopped

turkey• 2 Tbsps. margarine• 1 small onion,

chopped• 1 cup diced celery• 1 medium green

pepper, cut in strips• 10 oz. can cream of

mushroom soup• 10 oz. can of mush-

rooms, drained, optional• 3 cups hot cooked

rice• 1 Tbsp. curry pow-

der• 1 Tbsp. lemon juice• ½ cup milkMelt margarine in

skillet. Add onion, celery and green pepper and cook until crisp-tender.

Stir in curry powder.Add mushroom soup

and milk to skillet.Bring mixture to a

boil, stirring constantly.Add lemon juice, tur-

key and mushrooms.Heat to serving tem-

perature.Serve with rice.NOTE: Chicken can be

used instead of turkey.My family enjoys this

over mashed potatoes. Georgina Mosiondz

Birch River, MB.

CRAB DIP• 1 (5 oz.) can crab

meat• 1 (8 oz.) pkg. cream

cheese• ¼ cup Miracle Whip• 2 Tbsps. chopped

onion• 1 tsp. horseradish• 1 tsp. lemon juice Soften cream cheese,

drain and flake crab meat.

Combine all ingredi-ents and cook on low in microwave 3 minutes.

Serve with various crackers and vegetables.


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T H I S W E E KYORKTON

HOLIDAY DEADLINESHOLIDAY DEADLINES

Ph. 306-782-2465 Ph. 306-782-2465 Fax 306-786-1898 Fax 306-786-1898 e-mail: [email protected]: [email protected]

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Deadline - Friday, December 18 @ 3 p.m.

Distribution will be on Tues., December 22

THIS WEEK MARKETPLACE FRIDAY, DECEMBER 25Deadline - Fri., Dec. 18

@ 5 p.m.Distribution will be on Wed., December 23

YORKTON THIS WEEK WEDNESDAY, DECEMBER 30

Deadline - Thurs., Dec. 24 @ NoonDistribution will be on Tues., December 29

THIS WEEK MARKETPLACE FRIDAY, JANUARY 1

Deadline - Mon., Dec. 28 @ 3 p.m.Distribution will be on Wed., December 30

Note: Our office will be closed Fri., Dec. 25 and Fri., Jan. 1

LEMON SNOWBALLS• ½ cup butter (soft-

ened) – no substitute• 2/3 cup white sugar• 1 egg• ¼ cup lemon juice• 1 Tbsp. grated lemon

peel• 1 ¾ cup flour• ¼ tsp. baking soda• ¼ tsp. cream of tar-

tar• ¼ tsp. salt• ½ cup finely chopped

almonds (optional)• Confectioner’s sugarMix soft butter &

sugar.Add egg and beat until

well blended.Add lemon juice and

peel.Combine flour, baking

soda, cream of tartar and salt.

Stir into creamed mix-ture.

Add almonds.Cover & refrigerate 1

hour or overnight.Roll into 1” balls.Place on ungreased

cookie sheets.Bake at 350°F for 10-12

minutes or until bottoms are lightly browned.

(cookies will not brown on top)

Remove immedi-ately to wire racks; cool 5 minutes then roll in Confectioner’s sugar.

Yield: 60.Elizabth Zahayko

Yorkton, SK.

LEMON CREAM TRIFLE

• 3 ½ cups cold milk• 3 packages Lemon

Instant PuddingBeat together and let

stand for awhile.• 1 package cream

cheese• ½ cup butter• ½ cup icing sugarBeat together until

smooth.Gradually add pud-

ding until blended.Add 1 container of

Cool Whip save ½ cup for garnish.

Put rest into pudding mixture.

Crumble 2 packages of lemon crème cookies.

Put in layers, Dream Whip, cookies & pud-ding mix, Cool Whip & crushed cookies on top.

Jean GudmundsonWynyard, SK.

OATMEAL DATE COOKIES

Preheat oven to 350 degrees F.

In a large bowl cream together:

• 1/2 cup butter• 1/2 cup brown sugar Blend in:• 1 cup old fashion

rolled oats• 1 1/2 tsp. baking pow-

der• 1/1/4 cup whole

wheat flour Add:• 1/2 cup dates (diced

and pitted) Mix flour mixture

with the oats and dates so there is no clumps of dates stuck together. Add 1 1/2 tbsp. grated orange rind, 1 tsp. van-illa and 1/2 cup milk. Mix until well blended together. Drop by spoon-ful on cookie sheet lined with parchment paper. Bake for about 10 - 12 minutes.

Debbie FeszczynKelliher, SK

JUNK YARD SALAD• 1 can cherry pie fill-

ing• 1 large can crushed

pineapple• 1 can Eagle Brand

milk• 2 cups mini marsh-

mallows• 1 cup pecans (sliced)• 1 ( 8 oz. ) Cool Whip Mix in order &

refrigerate overnight.Gail Zrymiak

Ituna, SK.

MAKAYLA’S FAVOURITES

• 4 - 10 oz. Mackintosh Toffee Bars or 40-45 caramels

• 1 tin sweetened con-densed milk

• ¼ cup margarine Put in top of double

boiler and melt together.Dip: Large marshmal-

lows.Quickly roll in Special

K cereal.Set to dry.These freeze well.

Marie DemetrowYorkton, SK.

ARMPIT FUDGE• ½ cup icing sugar• 1 Tbsp. margarine• 2 tsps. cream cheese• 2 Tbsps. cocoaPut ingredients in a

Ziplock bag.Work until mixed

underarm.Great recipe for kids,

teens and adults.

Albert Renneberg Sr.Porcupine Plain, SK

PUNCH• 1-6 oz. orange juice• 1-6 oz. water• 1-6 oz. pink lemon-

ade• 1-6 oz. water• 1-48 oz. pineapple

juice• 1 or 2 large bottles

7-up• Some ice

Emily PopikFoam Lake, SK.

RASPBERRY COCKTAIL

• 1 ½ cups pineapple juice

• 1-10 oz. frozen rasp-berries, partially thawed

• ½ cup waterBlend above, strain.Add:• 4 cups lemon-lime

sodaServe over ice cubes.

Carol NimetzMadge Lake, SK.

CRANBERRY CRUNCH• Melt 2 cups white

chocolate wafers with 1 tsp oil

• Mix in 4 cups Honey Graham Cereal

• 1 cup dried cranber-ries

• 1 cup peanuitsPour on a greased

cookie sheet and cool then break into pieces.

Doreen SivertsonPreeceville, Sask

FAVOURITE CHRISTMAS STORY

My favourite Christmas story is a “Blast from the Past”, November 29, 2008.

A grand Christmas social and supper held in the Hut and spon-sored by the Dubuc Friendship Club. It was a traditional event, usu-ally held near the end of November to bring the Christmas spirit to the community. Former residents returned home for the gala cele-bration and guests were always made welcome.

The Christmas sup-per included three tur-keys with all the trim-mings and cooked to perfection. All the good folks brought a pot luck dish. What a huge feast with such a great var-iety of veggies, salads, cabbage rolls, meat balls & gravy, pickles and buns (not to men-tion a table) all ladened with a variety of mouth-watering desserts….and ice-cream!

After the blessing was given, supper was served buffet style and everyone sat at long tables that were gaily decorated for the fes-tive season. The Hut was also decorated with hours of “labours of love”. The aroma of all the tasty foods, laugh-ter and merriment was something to behold.

While the volunteer kitchen crew, which included some men too, were kept busy with the sounds of clattering dishes, chattering and giggles were soon diminished as the pian-

ist struck up the music for a lively, old fash-ioned carol sing-a-long. Later, a loud knock was heard at the door. Santa had arrived with his jovial “HO-HO-HO—MERRY CHRISTMAS,” as he danced among the large gathering. The children were overwhelmed when Santa brought candy Christmas treats and candy canes. Former Dubucites, with their neighbours, had saved small, useful items dur-ing the year and brought a Christmas bag gift for the adults and deliv-ered to everyone. The Santa camera captured the excitement of the gals who grabbed the opportunity to sit on Santa’s knee and steal a hug or two. Parents were delighted to have their children photo-graphed with Santa for Christmas giving. A hearty applause accom-

panied the departure of the greatest and jol-liest Santa ever (he was young and handsome too). Activities for the party included whist and shuffleboard with a door prize drawn for a live pointsetta plant. Of course there were ample leftovers for a lunch, and great fellow-ship indicating another successful Christmas party.

Out of town guests travelled many miles as former Dubucites and their friends attended from Regina, Yorkton, Kamsack, Spy Hill, Esterhazy and Stockholm.

A newer generation “The Baby Boomers”, as they are affection-ately known, with just a few lucky remaining residents of the era, the many newcomers, as well as the new busi-nesses in Dubuc, are doing a super effort to

keep the community alive and intact. Most of all, they are keep-ing Dubuc on the map. Thank you guys!

Many seniors moved to larger centres for health reasons and a bigger percentage are no longer with us. The sight of small chil-dren are now a novelty and are very special indeed. Coffee row is a bi-weekly event held at the Hut, newcomers are attending and meeting the community, former folk come back home to visit and out of town folk drop in for fellow-ship. Anyone celebrat-ing a birthday or wed-ding anniversary are privileged to be able to bring cookies, muffins or whatever, for a coffee row treat.

Respectfully submit-ted



HOLIDAY RECIPESHOLIDAY RECIPESRUM ‘N BUTTER

MINCEMEAT COOKIESCookies:• 3 ¾ cups all-purpose

flour• 1 tsp. baking powder• 1 tsp. baking soda

(cow brand)• 1/4 tsp. salt• 1 tsp. cinnamon• 1 cup butter, soft-

ened• 1 ½ cups granulated

sugar• 3 eggs• 1 jar E.D. Smith

mincemeat or mince-meat with pure rumor brandy

• 1 cup chopped nuts

Frosting:• ¾ cup butter• 1 ½ cups lightly

packed brown sugar• 6 Tbsps. light cream• 1 tsp. rum extract• 1 cup sifted icing

sugar• Pecan halves,

optional

Combine flour, baking powder, baking soda, cin-namon and salt.

Mix well. Set aside.Cream butter in large

bowl with electric mixer until light.

Add sugar and beat until fluffy.

Add eggs one at a time beating well after each addition.

Blend in mincemeat and nuts.

Add dry ingredients.Stir until well com-

bined.Drop small spoonfuls

of batter 2” apart onto greased baking sheets.

Bake 1 dozen at a time at 350°F for 14-15 minutes or until done.

Remove to wire rack.Cool completely.

Frosting Procedure:Melt butter in medium

saucepan.Add brown sugar and

bring mixture to a boil (boil 1 minute stirring constantly)

Cool slightly.Stir in cream and

extract.Gradually blend mix-

ture into icing sugar and beat until smooth and slightly thickened.

Spoon frosting over cookies.

Decorate with pecans if desired.

Kathy PawelecKelliher, SK.

STEAMED PUDDING• 1 cup raisins• 1 cup currants• 1 cup butter• 1 cup brown sugar• 1 egg• 1 cup bread crumbs• 1 cup flour• 1 tsp. soda• 1 tsp. allspice• 1 tsp. cinnamon• 1 cup sour cream

Wash raisins and cur-rants. Soak in hot water while mixing rest of the ingredients.

Mix well. Divide bat-ter into 2 quarts or 4 pints

Steam for 3 hours.Martha Dawe

Invermay, SK.

SPICY COCONUT CHICKEN

• 2 lbs. chicken about 5-6 breasts

• 1 tsp. oil ( I use more 2-3 tsps.)

• 1 medium onion, chopped

• 1 tsp. ground cori-ander

• 1 tsp. ground cumin• 2 tsps. grated fresh

ginger root• 1 tsp. chili garlic

sauce• 2 Tbsps. soya sauce• 2 Tbsps. crunchy

peanut butter• 1 can ( 14 oz.) coconut

milk• 1 tsp. grated lime

zest• 1 lime, juiced In a dutch oven or

large enough pot to hold all the ingredients heat oil and brown chicken slightly.

Remove chicken to a platter.

Set aside and cut chicken into small pieces.

In the same pot, add onions and cook until tender.

Stir in coriander, cumin, ginger root, chili garlic sauce, soya sauce and peanut butter.

Cook for about two minutes.

Stir in coconut milk and return chicken to pot.

Bring to a boil then reduce heat and simmer uncovered until chicken is cooked, about 15-20 minutes.

Put lime juice and zest in pot and stir.

Serve over cooked rice.

Enjoy.Any salad goes well

with this dish.Delores Yung

Yorkton, SK

APPLE SOUR CREAM DESSERT

• 1 ½ cups sifted all-purpose flour

• ½ cup sugar• 2 tsps. baking pow-

der• ¼ tsp. salt• ½ tsp. cinnamon• ½ cup milk• ¼ cup soft butter or

margarine• 1 egg• 1 ½ cups diced

apples• ½ cup sour cream• 1 egg, slightly beaten• ¼ cup sugar• 1/3 cup chopped wal-

nuts Sift together dry

ingredients, add milk, butter & egg.

Beat until smooth.Stir in apples.Pour into greased 9 x 9

x 2 inch baking pan.Blend sour cream

& slightly beaten egg, spread over batter, sprin-kle with mixture of sugar & walnuts.

Bake in a 350° oven for about 30 minutes.

Cut into squares. May be served warm with pouring cream or whipped cream.

Gail ZrymiakItuna, SK.

PETITE CHERRY CHEESECAKE

• 1 – 8 oz. cream cheese, softened

• ¼ cup & 2 Tbsps. sugar

• 1 egg• 1 tsp. lemon juice• 1 can cherry pie fill-

ing• ½ tsp. vanilla• 12 vanilla wafers

Beat cream cheese, sugar, egg, vanilla and lemon juice until light and fluffy.

Line small muffin tin pans with paper liners.

Place a vanilla wafer in bottom of each paper liner.

Fill cups 2/3 full of cream cheese mixture.

Bake at 300° for 30 minutes or until set.

Top each with about 1 tsp. cherry pie filling.

Makes 1 dozen.For freezing – freeze

plain then put the pie filling on before serving.

Sylvia HumeniukYorkton, SK.

OLD FASHIONED BROWNIES

Mix together:• 2 eggs• 1 cup white sugar• 1 tbsp. milk Add:• 3 tbsps. sifted cocoa• ½ cup melted mar-

garine• 1 tsp. vanilla Stir well and add:• ½ cup chopped wal-

nuts• ¾ cup flour

Mix well and put bat-ter into a 8 x 8 parchment lined cake pan and bake at 350°F for 25 to 30 min-utes.

Ice with: Mix 1 cup icing sugar, 1 tbsp. mar-garine, 2 tbsps. cocoa, 1 tsp. vanilla and milk to make thick paste.

Eva MoskalVeregin, SK.

PEANUT BUTTER TREATS

These no bake treats freeze well. Very rich.

• ½ cup butter or hard margarine

• 1 cup smooth peanut butter

• 1 cup graham crack-er crumbs

• 2 cups icing sugar (confectioner’s)

• 1/3 cup chopped wal-nuts

Icing:• 1 cup semi-sweet

chocolate chips• 3 Tbsps. butter or

hard margarineHeat and stir but-

ter and peanut butter in large saucepan until smooth.

Add graham crumbs, icing sugar and walnuts.

Mix well.Press into ungreased

8 x 8 (20 x 20) pan.Icing Procedure:Heat and stir choco-

late chips and butter in saucepan on low until smooth.

Spread over top.Let stand until set.Cut into squares.


PIG LICKIN’ CAKE• 1 pkg. lemon cake

mix• ½ cup oil• 4 eggs, beaten• 2 cans mandarin

oranges (one drained, one with juice)

• 1 pkg. lemon instant pudding

• 1 large container Cool Whip

• 1 large can crushed pineapple, well drained

Mix together cake mix, oil, eggs and manda-rin oranges, beating for 2 minutes.

Pour into a greased 9 x 13 inch pan.

Bake at 350°F for 30 - 40 minutes. Let cool.

Combine pudding, Cool Whip and drained pineapple.

Mix.Spread over cooled

cake.June JacobsYorkton, SK.

OATMEAL BUTTER TARTS

• 12 unbaked pastry tarts (or more)

• ¼ cup butter or mar-garine

• ½ cup sugar (I prefer brown)

• ½ tsp. cinnamon• ¼ tsp. cloves• ¼ tsp. vanilla• 1 cup corn syrup

(golden)• 3 eggs• 1 cup rolled oats• [½ cup raisins or

walnuts – opt.] Beat butter and sugar

until fluffy.Add cinnamon, cloves,

vanilla, corn syrup – stir, beat well.

Add eggs one at a time beating after each addi-tion.

Stir in oatmeal (add optional items at this time, too).

Pour into tart shells.Bake at 350°F for

20-25 minutes until knife inserted into centre comes out clean.

Makes 1 dozen or more depending on tart shells.

I’ve been using this recipe since 1963 because it’s so basic. A traditional family favourite.

Alexandria JolsonSturgis, SK.

PISTACHIO DESSERT• 1 cup flour• ½ cup margarine• 2 Tbsps. sugar• ¼ cup almonds• ½ tsp. vanilla• ½ tsp. almond Mix above ingredi-

ents.Press into 9” x 13”

pan.Bake at 325° for 20

minutes. Filling:• 8 oz. cream cheese• 2/3 cup icing sugar• Large Cool Whip Cream cheese and

add icing sugar.Fold in ½ container of

Cool Whip.Spread over crust

which has been cooled.• 2 pkgs. pistachio

pudding• 2 ½ cups milk Mix the pudding and

milk.Spread over the cream

mixture.

Top with the rest of the Cool Whip.

Top with roasted almond slivers.

Refrigerate.Sylvia Humeniuk

Yorkton, SK.

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2009 Entrepreneur of the Year - Lifetime Achievement

Are you tired of feeling saggy, lumpy, pinched or strained? Well you’re notalone. As you’ve probably seen on Oprah or read in women’s magazines,over 80 per cent of all women wear the wrong size bra.

Here’s where Barb Chapman, the Bra Lady, comes in.

Due to the overwhelming response to the previous clinic, Chapmanis coming to NIPAWIN, THURSDAY, MAY 16TH to outfit youwith the best possible bra for your body. Chapman said she will beseeing clients on a one-on-one basis, explaining the benefits of goodbras and measuring their bodies properly.

“Most women just want to find a good-fitting bra that’s not uncomfortable,”Chapman said. “What they don’t realize is that a good support bra is alsoimportant for blood circulation and enhanced lymph drainage.

”Chapman has over 200 bra sizes available for ordering, ranging from30AA to 52KK. It’s likely that you’ll fit somewhere between those sizes.

She offers these questions for women to ask themselves:• Do you have a drawer full of bras but none that fit comfortably?• Does your bust line “bounce” when you walk while wearing your“everyday” bra?• Do you overflow the cup of your bra?• Do your bra straps dig into your shoulders leaving red and painfulmarks?• Does your bra ride up in the back because you tighten the straps togive you added support?• Have you ever begun an exercise class only to drop out because yourbreasts ached from lack of support while jumping or running?

If you answer yes to any of these you are in need of a new bra, anda custom one could be the way to go.

1-800-254-3938 May 13thShe doesn’t come into town very often so she advises booking assoon as possible. Although Chapman enjoys coming to this area,she is on the look-out for someone to train for the business.

1032

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the business.or buy

YORKTON, WED., DECEMBER 9

(Jeunique, Nutrimetics, Colesce)

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For more details go instore or online @thebrick.com.


HOLIDAY RECIPESHOLIDAY RECIPESSUGAR COOKIES

• 2 cups white sugar• 2 cups butter• 4 eggs, well beaten• 2 tsps. baking soda• 4 tsps. cream of tar-

tar• 5 cups flour• Flavouring, to taste Cream butter, add

sugar and eggs.Add dry ingredients

and flavouring.Roll, not too thin

and sprinkle with white sugar.

Cut into rounds.Bake 10 minutes in a

quick oven.Faye BeattyLeslie, SK.

STUFFED JALAPENO PEPPERS

Use rubber gloves when working with these peppers.

• 14-16 large jalapeno peppers, cut in half lengthwise, remove as much membrane & seeds as you wish, the more that’s left behind the hot-ter the pepper will be.

Mix together:• 1/3 cup fresh bacon

bits• ½ cup cream cheese• ¼ cup extra sharp

cheddar cheese, grated• ¼ cup finely

chopped/minced green onion

• 1 tsp. lime juice• ¼ tsp. salt• 1 small minced gar-

lic clove Fill pepper halves

with creamed mixture.Place on greased

broiler pan ( I use Pam), bake in 420° F oven until cheese mixture is slight-ly browned. (10-12 min-utes).

Serve.If making for special

occasions, put on cookie sheet, lined with parch-ment paper and chill or freeze.

Mrs. Barbara L. Jensen

Kuroki, SK.

STUFFED MUSHROOMS• 20 fresh mushrooms

(medium-large)• 3 Tbsps. butter• 2 Tbsps. finely

chopped onions• 2Tbsps. finely

chopped red peppers• 14 Ritz crackers fine-

ly crushed (about ½ cup)• 2 Tbsps. grated

Parmesan cheese (or marble)

• ½ tsp. Italian sea-soning

Heat oven to 400°F.Remove stems from

mushrooms & finely chop enough to make ¼ cup.

Heat butter & add chopped mushroom stems, onions & peppers.

Cook until tender.Stir in cracker crumbs,

cheese & seasoning.Spoon into mushroom

caps & bake about 15 minutes or until cooked through.


MAGIC COOKIE BARS• 2 cups graham wafer

crumbs• ¾ cup melted butter• 1 can sweetened

condensed milk• 1 1/3 cup chopped

pecans• 1 1/3 cup chocolate

chips• 1 1/3 cup flaked

coconut

Preheat oven to 350 degrees.

Combine graham crumbs with butter and press evenly onto parch-ment lined 13 x 9 baking pan.

Pour sweetened con-densed milk evenly over crumb crust.

Sprinkle with pecans, chocolate chips and coconut and press down firmly.

Bake for 25 to 30 minutes or until lightly browned.

Let cool completely and cut into bars.

Kathy RusnakYorkton, SK.

SHRIMP SCAMPI• 2 (454 g) PC

Zipperback shrimp• 1 medium onion,

finely chopped• 4 cloves garlic,

minced• ½ cup PC salted but-

ter, melted• 2 Tbsps. No Name

lemon juice• ½ tsp. dried tarra-

gon leaves• ½ tsp. PC steak sauce• ½ tsp. No Name

Worcestershire sauce• ¼ tsp. PC Louisiana

hot sauce• Cooked fettuccine• 2 Tbsps. chopped

fresh parsley

Cook onion and gar-lic with butter in a large skillet over medium heat, stirring constantly for 4 minutes; add lemon juice and next 4 ingredi-ents.

Bring to a boil; add shrimp and cook, stir-ring constantly, 3 to 5 minutes or until shrimp turns pink.

Serve over fettuccine.

Sprinkle with parsley.

Makes 4 to 6 servings.Delores YungYorkton, SK.

SWEET POTATO CASSEROLE

• 3 cups cooked and mashed sweet potatoes

• 1 cup sugar• ½ cup melted butter• 2 eggs, beaten• 1 Tbsp. vanilla• 1/3 cup milk Mix well and put in

casserole dish. Add Topping:• 3 Tbsps. melted but-

ter• 1 tsp. cinnamon• ½ cup brown sugar• ¼ cup flour• ½ cup chopped

pecans or walnutsBake at 350°F for 30

minutes.Albert Renneberg SR

Porcupine Plain, SK

WHITE FRUITCAKE(In memory of Helen

Oneschuk)• 1 ½ cups white sugar• 1 cup margarine• 5 eggs• 2 cups flour• 1 ½ tsps. baking pow-

der• ¼ cup pineapple

juice• ½ cup mixed peel• ¾ lb. dried apricots,

sliced• ½ lb. white raisins• ½ lb. coconut• 1 cup crushed pine-

apple, drained

• ½ tsp. saltChoose fruits to give a

light colour.Prepare and mix fruit

with some flour.Add baking powder,

salt and 1/3 of fruit.Mix well.Cream margarine and

sugar until fluffy.Add eggs, alternating

with remainder of flour.Bake at 350°F for

about one hour.June JacobsYorkton, SK.

POPPY SEED SQUARE9 x 13 pan 350° 25-30

minutes• 1 ¾ cups flour• 1 tsp. baking powder• ¼ tsp. baking soda• 1 ¼ cups sugar• ½ tsp. salt• ½ cup melted butter• 1/3 cup honey• 2 eggs• 2 Tbsps. milk• 1 tsp. vanilla• 1 cup coconut• ½ cup poppy seed• Icing sugar Put dry ingredients

into bowl.

Add butter, honey, eggs, milk & vanilla.

Beat with electric mixer.

Stir in coconut & poppy seed (This is a thick batter).

Spread evenly into a greased 9 x 13 pan.

Bake 350° for 25-30 minutes.

Sprinkle with icing sugar.

Barb ChapmanYorkton, SK.

YORKTON BLOOD DONOR CLINIC

St. Gerard’s ParishComplex

Monday, December 72:30 - 7:30 p.m.

This Public Service AnnouncementThis Public Service Announcementbrought to you bybrought to you by

YORKTON CO-OPERATIVEYORKTON CO-OPERATIVEASSOCIATION LTD.ASSOCIATION LTD.

FOOD STOREFOOD STORE30 Argyle St.30 Argyle St.

306-783-3601306-783-3601

PALLISER WAY PALLISER WAY GASGAS BAR BAR110 Palliser Way110 Palliser Way

306-783-1910306-783-1910

AGRO CENTREAGRO CENTRE180 Hamilton Road180 Hamilton Road

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WEST BROADWAY GAS BARWEST BROADWAY GAS BAR305 West Broadway305 West Broadway

306-783-5603306-783-5603


HOLIDAY RECIPESHOLIDAY RECIPESSHARE THE TALE OF

MORTIMER MOUSEChristmas was com-

ing! But in one little house sat Mortimer Montgomery, a sad lit-tle mouse. His tree was atwinkle, his stocking was hung. He SHOULD have been happy with Christmas begun.

But Mortimer Montgomery, with a tear in his eye, was sit-ting morosely and said with a sigh, “Christmas means giving, but I’ve nothing to do. No one to make happy, no wonder I’m blue. I’ve no presents to buy, no children, no wife, I’m a poor little mouse, with no place in life.”

With that, Mortimer Montgomery went sadly to bed. His fuzzy brown nightcap askew on his head.

And deeply asleep he heard not a thing, not the sleigh bells jin-gle, nor the Christmas bells ring.

Until moments to midnight, he awoke with surprise, to look straight into whiskers and merry blue eyes.

Santa was stand-ing at the foot of his bed, “Get dressed in a hurry, Mortimer,” he said, “You’re coming with me, I need some-one like you. Someone small; now please hurry, we’ve so much to do.

I have a red suit, so you’ll look just like me. Some homes have no chimneys; I can’t reach their tree. The only way in’s through the keyhole, where I can-not possibly fit.” Santa said with a sigh.

So Mortimer Montgomery in his little red suit, rode on through the night. At each house he’d scoot, from Santa’s warm pocket, through key-holes he’d go.

And open each door for Santa, and though he got tired and cold and a little bit wet, he

knew ‘twas a night that he’d never forget.

And when they were through and came back to his house, it was time for his gift: he became Santa Mouse.

I dressed up a musical Santa mouse and wore a Santa hat while reading this to a bunch of pre-school-ers sitting on the stage for a Dubuc Christmas Concert. Even the adults loved it; Mortimer mouse sang into the mike “Jingle Bells.”


EPICURE’S WHITE CHOCOLATE &

MACADAMIA NUT COOKIES

• ½ cup butter at room temperature

• ½ cup packed brown sugar

• ½ cup granulated white sugar

• 1 egg• 1 tsp. vanilla• 1 ¼ cups all-purpose

flour• ½ tsp. salt• ½ tsp. baking soda• ½ cup white choco-

late chips• ½ cup toasted

and coarsely chopped Macadamia nuts

Preheat oven to 375

degrees.Cream together butter

and sugars.Beat in egg and van-

illa.Whisk together flour,

salt, baking soda in a separate bowl.

Add to creamed mix-ture, mixing to create dough.

Stir in white chocolate chips and nuts.

Drop by teaspoon-ful 2” apart onto parch-ment paper lined baking sheet.

Bake 10 minutes.Donna Zastrizny

Theodore, SK.

FROSTED BUTTTERSCOTCH

COOKIES• 1 cup butterscotch

chips, melted• 1 cup butter or mar-

garine, softened• ½ cup brown sugar• ½ cup white sugar• ½ tsp. salt• 1 egg• 2 Tbsps. milk• 2 tsps. vanilla• 3 cups all-purpose

flour Pour melted chips

into a large mixing bowl; Add butter, brown & white sugars, salt, egg, milk and vanilla.

Beat well.Add flour, beat at low

speed until mixed well.Divide dough in half

and wrap in plastic wrap.Refrigerate for 1 hour.Roll out dough on

lightly floured surface to 1/8” thickness.

Cut out with your favourite cookie-cutters.

Place 1” apart on lightly greased cookie sheets.

Bake at 350°F for 5-8 minutes or until edges are golden.

Cool.Yield: approx. 4 dozen Frosting:• 2 cups icing sugar• ¼ cup butter, soft-

ened• 2 Tbsps. milk• 1 tsp. vanilla• food colouringCombine all ingredi-

ents.Beat at low speed

until fluffy.Put into pastry bag

and frost cookies.From our house to

yours – may all your wishes be magical this Christmas season!

Jennifer ChoboterBuchanan, SK.

HOLIDAY MORNING FRENCH TOAST

• 1 cup brown sugar, packed

• ½ cup butter, melted• 1 Tbsp. cinnamon,

divided• 3-4 apples, cored,

peeled & thinly sliced• ½ cup raisins• 1 loaf French or

Italian bread, sliced 1 inch thick

• 8 to 9 eggs• 2 cups milk• 1 Tbsp. vanilla Combine brown sugar

& 1 tsp. cinnamon in a lightly greased deep 13 x 9 baking pan.

Add apples & raisins, toss to coat well.

Spread apple mixture evenly over bottom of baking pan.

Arrange slices of bread on top, set aside.

Blend together eggs, milk, vanilla & remain-ing cinnamon until well mixed.

Pour mixture over bread, soaking bread completely.

Cover & refrigerate for 4 to 24 hours.

Cover with foil, bake for 40 minutes at 375°.

Uncover & bake for an additional 5 minutes.

Let stand for 5 min-utes.

Serve warm.Makes 12 servings.


CRANBERRY OATMEAL SNACK

COOKIES• 2/3 cups butter or

margarine, softened• 2/3 cup packed

brown sugar• 2 eggs• 1 ½ cups old fash-

ioned rolled oats• 1 ½ cups all-purpose

flour• 1 tsp. baking soda• ½ tsp. salt• 1 ½ cups Ocean

Spray Craisins Dried Cranberries

• 2/3 cup white choco-late chips

• ¾ cup chopped pecans

Preheat oven to 375°.Using electric mixer,

beat butter and sugar until light and fluffy.

Add eggs.Mix well.Combine oats, flour,

baking soda and salt in a separate mixing bowl.

Gradually add to but-ter mixture in several additions, mixing well after each addition.

Stir in cranberries, white chocolate chips and pecans.

Drop by rounded Tablespoons onto ungreased cookie sheet lined with parchment paper.

Bake 10 minutes or until golden brown.

Makes 2 doz. large cookies.

Evelyn FlesjerTheodore, SK.

CHOCOLATE CHOCOLATE CARAMEL

COOKIES• 1-3/4 cup Robin Hood

all-purpose flour• ¼ cup Hershey Low

Fat Cocoa• 1 tsp. baking soda• ½ tsp. salt• 1 cup Canola Harvest

margarine• 2/3 cup packed

brown sugar• 1/3 cup granulated

sugar• 1 egg• 1-1/2 tsp. vanilla• 1 (225 g) package

Hershey CHIPITS Pure Milk Chocolate Covered Caramels

• 1 cup coarsely chopped pecans

Combine flour, cocoa,

baking soda and salt.

Cream margarine, sugars, egg and vanilla until smooth and creamy.

Blend in dry ingredi-ents, mixing well.

Stir in CHIPITS Pure Milk Chocolate Covered Caramels and pecans.

Drop dough by spoon-fuls onto baking sheets lined with aluminum foil.

Bake at 375°F (190° C) for 8-10 minutes, or until soft and almost set.

Cool completely on foil.

TIP: Where milk choc-olate covered caramel balls touch the baking sheet, they’ll melt and turn to taffy.

Simply peel back the foil to remove the cook-ies.


CRACKER CAKE DESSERT

• 1 box unsalted crack-ers (soda)

• 1 box instant vanilla pudding

• 1 large Cool Whip• 1 can strawberry,

cherry, blueberry, rasp-berry or peach pie filling

Spread some Cool

Whip on bottom of 9 x 13 pan.

Place a layer of crack-ers on top (puffy side up).

Blend pudding as directed on package and spread half over crack-ers.

Add another layer of crackers, and spread ½ of Cool Whip.

Add another layer of crackers remaining pud-ding another layer of crackers and remaining Cool Whip.

Cool in fridge for a couple of hours to let Cool Whip topping firm.

Then top with pie fill-ing of your choice.

This dessert needs to be refrigerated for 24 hours or more. Excellent on the third day.

Jean GudmundsonWynyard, SK.


HOLIDAY RECIPESHOLIDAY RECIPESAPPLE/RHUBARB/

STRAWBERRY CRISP• 4 cups of fruit –

sliced apples, cut up rhu-barb, strawberries, rasp-berries or blueberries

• Sprinkle sugar over fruit if desired.

Toppings:• 1/3 cup whole wheat

flour• 1 cup oatmeal• 1 cup lemon juice• 2 tsp. cinnamon• ¼ tsp. salt• ½ cup margarine• 2/3 cup brown sugar Blend together to

make crumbs. Sprinkle topping over fruit.

Bake 375° for 30 min-utes.

Serve warm with cool whip cream or ice cream.

Yum Yum.Ann Antoniuk

Sturgis, SK.

BALSAMIC BRAISED BABY POTATOES

• 2 slices bacon, chopped

• 1 small onion, thinly sliced

• 1 cup (1/2 carton) Campbell’s Stock First chicken stock

• 454 g baby potatoes, cut in half

• 2 Tbsps. balsamic vinegar

• 1 Tbsp. brown sugar• 1 Tbsp. fresh mar-

joram, chopped Cook bacon in a cov-

ered pan over medium heat, for about 3-4 min-utes.

Add onion and cook until tender, about 3-4 minutes more.

Add stock to deglaze, scraping up any brown bits from bottom of pan.

Add potatoes, vin-egar and brown sugar. Bring to a boil. Cook cov-ered for 10 minutes over medium heat.

Remove lid and con-tinue to cook for 8 min-utes. Add the marjoram and cook for 2 more min-utes.

Tip: for a festive sea-sonal twist, try adding roasted nuts to the reci-pe.


BEER CAN CHICKEN• 1 whole chicken

approx. 4 lbs. rubbed with veg. oil

Spice Rub:• 2 tsps. garlic powder• 1-2 tsps. pepper• 2 tsps. oregano• 1 tsp. thyme• 1 Tbsp. cayenne• 2 Tbsps. onion pow-

der• 2 Tbsps. salt• 2 Tbsps. paprika• 1 tsp. mustard• 2 Tbsps. brown sugar Rub chicken with oil,

then spice rub.Let rest approx. 10

minutes.Grill approx. 1- 1 ½

hours.Carol Nimetz

Madge Lake, SK.

CHERRY SURPRISE• ½ cup soft margar-

ine• 1 tsp. orange juice• 1 ¾ cup icing sugar• 1 ½ cup fine coconut• 1 cup graham wafer

crumbs• Maraschino cherries Cream margarine.

Beat in icing sugar & orange juice. Add coco-nut.

Wrap a small portion of mixture around a well- drained cherry.

Roll in crumbs.Store in fridge.

Martha DaweInvermay, SK.

YORKTON CO-OPERATIVE ASSOCIATION LTD.30 Argyle Street, Yorkton, Sask.

306-783-3601www.yorktoncoop.com

GOOD BUY TO HUNGER!GOOD BUY TO HUNGER!Help those less

fortunate during this busy time of the

year!Your contribution can make a huge

difference in their lives.

The Yorkton Co-op will match the purchase of

Good Buy To Hunger bags throughout the month of

December. Bags may be purchased

from Yorkton Co-op Food Store, Gas Bars on Palliser Way and Broadway West

and the Yorkton Co-op Agro Centre on Hamilton

Road. All proceeds will go

to the Soup Haven in Yorkton.

This wooden soldier has been around longer than any of us.

— Gary Gabel, Kamsack

Emily finds it hard to sleep anywhere except under the tree on Christmas Eve.



ZUCCHINI LOAF• 3 eggs, beaten• 2 cups white sugar• 1 cup salad oil• 2 cups shredded

unpeeled zucchini• 3 tsps. vanilla• 3 cups all-purpose

flour• ½ cup chopped nuts• 1 tsp. salt• 1 tsp. baking soda• ¼ tsp. baking pow-

der• ¼ tsp. nutmeg• 3 tsps. cinnamonBeat eggs, sugar and

oil well together.Add zucchini and van-

illa.In another bowl,

mix remaining ingredi-ents and gradually add second mixture into first.

Bake in two loaf pans at 350°F for one hour.


WHITE CHOCOLATE CRANBERRY COOKIES

• 1/3 cup butter, soft-ened

• ½ cup packed brown sugar

• 1/3 cup sugar• 1 large egg• 1 tsp. vanilla• 1 ½ cups flour• ½ tsp. salt• ½ tsp. baking soda• ¾ cup dried cran-

berries• ½ cup white baking

chipsBeat butter and sug-

ars until crumbly.Beat in egg and van-

illa.Combine the flour,

salt and baking soda.Gradually add to but-

ter mixture and mix well.Stir in cranberries

and chips.Bake cookies at 350°F

for 8-10 minutes or until lightly browned.


UKRAINIAN BEET AND MUSHROOM SALAD• 4 medium cooked

and diced beets• 2 cans drained stems

and pieces mushrooms

• 4 cloves garlic finely chopped or minced

• 1/8 cup canola oil• 1/2 cup vinegar• 3 tbsp. sugar•salt and pepper to

your tasteMix all together.

Refrigerate overnight, drain liquid if too much.

Keeps for a week in fridge.

Matilda LonowayYorkton, Sk.

TACO PLATTER• 1 lb. hamburger

meat• 1 pkg. taco seasoning• 500 ml. sour cream• 1 pkg. cream cheese• Jar of favourite salsa

sauce• Cheddar cheese• Taco chips Prepare meat accord-

ing to package direc-tions, let cool.

Depending on size of your platter, combine sour cream and cream cheese.

Start with half of each.Spread on bottom of

platter.Top with salsa sauce

as much as you like.Next, layer on meat

and add grated cheese.You could add lettuce

pieces or chopped green onions if you like.

Enjoy with taco chips.Pauline YurkiwGrandview, MB.

STRAWBERRY MANDARIN

CREAMSICLE FRUIT SALAD

Beat together:1 large container of

Cool Whip with one box of orange jello (dry).

Stir in a couple of Tbsps. of plain yogurt & some cut up fruit (straw-berry, pineapple, manda-rins & peaches).

Refrigerate until it sets about 1 hour or over-night.

You can decorate it with strawberries or mandarin pieces.


SCALLOPED POTATOES• 4 cups sliced pota-

toes• ½ cup sliced onion• 3 Tbsps. flour• 1 tsp. salt• ¼ tsp. pepper• 1 ½ cups milk• 1 Tbsp. butterPeel and slice thinly

potatoes & onion.Place alternately

onion and potatoes, sea-sonings and flour in a 2 qt. casserole.

Cover with milk.Dot with butter.Bake at 350°F for 1

hour.Emily Popik

Foam Lake, SK.

POTATO CHIP COOKIESThis is my favourite

Christmas cookie. The recipe can be doubled.

• ½ cup margarine• ½ cup white sugar• ½ cup brown sugar• 1 egg• 1 tsp. vanilla• 1 cup rolled oats• ¾ cup flour• ½ tsp. baking pow-

der• ½ tsp. baking soda• Dash salt (opt.)• 1 cup crushed regu-

lar potato chips (or rip-ple chips)

• ½ cup coconutCream margarine,

white and brown sugar together. Add egg and vanilla and mix well.

In separate bowl, mix together rolled oats, flour, baking pow-der, baking soda, salt, crushed potato chips and coconut.

Pour into egg, margar-ine and sugar mixture.

Mix well.Shape dough into 4 cm

balls (should make 24).Do not flatten.Bake 8-10 minutes at

375°F.Cookies should flatten

and look golden.*To give cookies a

nutty flavour toast the oats in oven (10 minutes).

Just the treat with milk, for Santa.

Matthew JolsonSturgis, SK.

ORANGE RING MOULD SALAD

• 3 oz. Package (85 gm) orange jelly powder

• 1 cup boiling water• 6 oz. can fresh frozen

orange juice, thawed• 10 oz. can manda-

rin orange sections (well drained)

• 3 oz. package (85 gm) lemon jelly powder

• 1 cup boiling water• 4 oz. pkg. white

cream cheese• 5 oz. whipping

cream, or half and half cream

• Cottage cheeseDissolve orange jelly

powder in one cup boil-ing water. Stir until dissolved. Add thawed orange juice and drained orange sections.

Pour into lightly oiled 5-cup mould or bundt pan. Cool until it begins to set.

Dissolve lemon jelly powder in the second cup of boiling water. Stir to dissolve. Cool.

Whip cream until stiff. In another bowl, beat cream cheese until light. Combine the cream and cream cheese and blend well. Stir into cooled lemon jello.

Pour over partially set orange layer in ring mould and chill several hours until set.

Invert plate over mould and turn over and out.

Fill the centre with the cottage cheese just before serving.

Joyce PaulYorkton, SK.

MUSHROOM/VEGE GRAVYMushroom soupMushrooms – stems &

piecesDice celery, red &

green peppers, onion & carrots.

Add veges to mush-rooms and soup.

Simmer till veges are limp.

You may add some water – if too thick.

Violet ChornomitzPreeceville, SK.

RHUBARB FRUITCook rhubarb, add

water – till soft.After cooked add

sugar to taste.Add 1 orange slice

with rind in very thin slices.

1 banana – sliced1 apple – diced¼ - ½ cup Golden

RaisinsMix together use as

fruit, put in quart sealer.Refrigerate.

Pam WrishkoWillowbrook, SK.

SNOW BALLS• 2 Tbsps. soft butter• 1 cup peanut butter• 1 cup icing sugar• 1 cup Rice Krispies• Plus ¾ cup crushed

Rice KrispiesMix all together. Roll

in balls, dip in icing made of icing sugar and water.

Roll in fine coco-nut (and crushed nuts) optional.

Keep in fridge.Margaret Waselenko

Pelly, SK.


TICKETS ON SALE NOW GALLAGHERCENTRE.COM

DECEMBER 8-13, 2015

Kaden has a serious encounter with a new but fierce friend.


When the “Sound of Music” is on everyone better be quiet as far as Emily is concerned.



BALSAMIC-GLAZED CARROTS

• 10 carrots (1 ¼ lb./565 g), peeled, quartered lengthwise

• ¼ cup Kraft Calorie-Wise balsamic Vinaigrette dressing

• 3 Tbsps. brown sugar• 1 Tbsp. butter• 1 Tbsp. finely

chopped fresh parsley Cook carrots in boil-

ing water in large sauce-pan on medium heat 4 to 6 minutes, or until crisp-tender.

Meanwhile, cook dressing, sugar and but-ter in small saucepan on low heat 3 to 5 minutes, or until thickened, stir-ring occasionally.

Drain carrots; return to saucepan. Add sauce; stir.

Cook 2 to 3 minutes, or until carrots are heated through and evenly coat-ed with sauce..


GRILLED SOCKEYE SALMON

• 4-6 oz. sockeye fillets Marinade:• ¼ cup olive oil• ¼ cup soya sauce• ¼ cup brown sugar• 2 tsps. lemon pepper• ½ tsp. garlic powder• 1 tsp. dried thyme,

basil & parsley Marinade sockeye for

approx. 30 minutes.Oil grilling grate &

grill on medium heat approx. 5 minutes per side.


STUFFING CASSEROLE(Stuffing cooked out-

side the bird)• 2 medium onions,

chopped• 2 celery stalks,

chopped• ½ - ¾ cup margarine

or butter• 1 ½ tsps. poultry sea-

soning• ½ tsp. sage• 1 tsp. salt• ¼ tsp. pepper• 6-8 cups bread cubes• 3 eggs, beaten• 1 cup milk Saute onions and cel-

ery in butter.Add the seasonings.In large dish, mix the

bread cubes with cooked onions and celery.

Combine eggs and milk.

Pour over bread mix-ture.

Mix till moistened, adding a bit more milk if needed.

Put into a greased cas-serole dish and bake 325° - 45 minutes.

If using two loaf pans instead of casserole dish, reduce cooking time.

Pauline YurkiwGrandview, MB.

BEST CARROT CAKE EVER

Cake:• 2 cups brown sugar• 4 eggs• 2 cups flour• 2 tsps. baking pow-

der• 1 tsp. salt• 1 ½ cup vegetable oil• 3 cups grated raw

carrots• 2 tsps. baking soda• 2 tsps. cinnamon• ½ cup chopped wal-

nuts

Combine oil & sugar.

Beat in the eggs, one at a time.

Beat in carrots.

Fold in sifted dry ingredients & walnuts.

Bake in layer cake pan 35-40 minutes at 350°F.

Adeline HermanRhein, SK.

BISCUITS• 6 cups flour• 1 cup shortening• ½ cup sugar• Salt• 2 teaspoons baking

soda• 4 teaspoons cream

of tartar• 5-6 teaspoons bak-

ing powder• 2 cups milk Rub all dry ingredi-

ents between hands until well mixed.

Add milk and blend quickly.

Roll out dough and cut into biscuits.

Bake @ 400°F for 20-25 minutes.

*Do not handle dough too much*

Marie DemetrowYorkton, SK.

BUTTER TART PASTRY(Does not shrink)• ½ cup & 2 Tbsps.

shortening• ¼ cup & 2 Tbsps.

lard ( ½ lb.)• 1 ½ cup & 1Tbsp. all-

purpose flour• 2 cups less 1 Tbsp.

cake flour• 1/3 cup plus 1 Tbsp.

skim milk powder• ¾ tsps. salt• ½ cup less 1 Tbsp.

brown sugar• 1 large egg, beaten• ½ cup less 1 Tbsp.

water• ½ tsp. vanilla 1) Combine first seven

ingredients using pastry blender, knives or fin-gers.

2) Mix and beat togeth-er egg, water and vanilla.

3) Add to above dry ingredients.

4) Mix quickly by hand.

5) Roll dough without flour.

6) Cut circles and fit into muffin/tart pans.

7) Fill and bake. Now for “quick bak-

ing”, I buy my pastry shells. Christmas finds me making this recipe, so I can make a variety of tarts.


BUTTER BUNS• 2 pkg. instant yeast• 4 cups scalded milk

(cooled to warm)• 4 beaten eggs• 1 cup sugar• 1 cup oil• 2 cups mashed pota-

toes• 2 tsp salt• Flour to make a soft

doughLet rise & knead. Let

rise again after rising roll out like cinnamon buns spread with butter even-ly then roll up & slice put in pans let rise & bake @ 350 for 15 to 20 mins. after cooled ice with but-ter icing & sprinkle with finely chopped walnuts.

These are a family favourite.


CLODHOPPERS• 4 cups Golden

Graham cereal• 2 cups brown or

white chocolate chips• 1 cup cashews

(broken up)

Melt chocolate chips and add cereal and cash-ews.

Mix well.

Spread on cookie sheet.

Cool in fridge.Break up when cooled.

Sylvia HumeniukYorkton, SK.

ROLLED OAT SCOTCH SHORTBREAD

• 1 ¾ cup all-purpose flour

• 1 tsp. baking powder• ¼ tsp. salt• 1 cup soft margarine• ½ cup brown sugar• ¼ cup white sugar• ½ tsp. vanilla• 1 ½ cups rolled oats Cream margarine.Add sugars and van-

illa.Beat together.

Add rolled oats and mix by hand.

Add flour, salt and baking powder.

Mix by hand to make a stiff dough.

Roll into balls.Place onto baking

sheet.Press with sugared

glass.Bake at 325°F – 20 to

30 minutes, watch care-fully so as not to burn shortbread.

Makes approx. 60 1” balls.


POPPY SEED DESSERT• ½ cup flour• ½ cup graham wafer

crumbs• ½ cup melted mar-

garine• ½ cup chopped nutsRub above ingredi-

ents together until crum-bly.

Press into an 8 x8 inch pan and bake at 350°F for 10 minutes.

Filling:• 1 cup white sugar• 3 Tbsps. cornstarch• 1 envelope gelatin• ½ cup poppy seeds• 2 cups milk• 4 egg yolks, beaten• ¼ cup sugar• 1 tsp. vanilla• 4 egg whites• ¼ tsp. cream of tar-

tarMix 1 cup white sugar,

poppy seeds, cornstarch, gelatin and milk in a saucepan.

Bring to a boil until thickened. Add beaten egg yolks and cook for 1 minute longer.

Cover, then let cool until partially set.

Beat egg whites and cream of tartar until stiff. Add ¼ cup sugar.

Add vanilla to poppy seed mixture, then fold in egg white mixture.

Pour filling over crust and cool overnight.

Top with whipped cream..


SNOW BALLS• 1 cup peanut butter• 1 cup icing sugar• 1 Tbsp. butter or

margarine Mix above well. Add:• 1 cup Rice Krispies• ½ cup finely chopped

nuts. Mix well. Roll into

balls.Make a thin butter

icing.Dip balls into icing.Let drip off a bit.Roll in Angel Flake

coconut.Keep in fridge.

Mary KachurYorkton, SK.

CHERRY SHORTBREAD COOKIES

• 1 cup margarine• 1/2 cup sugar• 1 tsp almond flavour-

ing• 2 cups flour• 1 tsp. salt• 1 cup chopped

peacans• 1/2 cup marachino

cherries, cut up (drained) Cream the margarine

and sugar. Add the rest. Mix well.

Drop on cookie sheet with your hands. Shape nice so cherry shows.

Bake at 350 degrees for 20 minutes. Makes 2 dozen.




CHERRY FLIPS• 2 ½ cups flour• ½ cup icing sugar• ¾ cup butter• 1 ½ tsps. almond fla-

vouring• 3 egg yolks• Pinch salt• Cherries

Cream butter & icing sugar.

Add egg yolks.Beat.Blend in flour, add fla-

vouring.Roll into balls; flatten

with cherry in centre.Bake at 350°F for 20

minutes (watch)After cooling, make

icing with cherry juice.Dribble over cookies.Roll in coconut.

Elizabth ZahaykoYorkton, SK.

CHILDREN’S SUGAR COOKIES

• 1 ½ cups flour• ½ tsp. baking pow-

der• ½ tsp. baking soda• ½ cup brown sugar• ½ cup shortening• 1 egg, beaten• 2 Tbsps. milk• 1 tsp. vanillaCut shortening into

dry ingredients, like pas-try.

Add egg.Mix with milk and

vanilla.Cool in fridge for at

least 1 hour.Roll 1/8” thick.Cut out cookies or

designs and bake at 400°F for 6-8 minutes.

Albert Renneberg SR.Porcupine Plain, SK

CHOCOLATE CHIP COOKIE SQUARES• 2 eggs• 1 ½ cups brown

sugar• 2/3 cup oil• 1 tsp. vanilla• 1 ½ tsps. baking pow-

der• 1 tsp. salt• 1 cup chocolate

chips• 1 ½ cups flourMix all the ingredi-

ents together and bake in a greased 11 x 5” pan at 300°F for 25 minutes.

Albert Renneberg Sr.Porcupine Plain, SK.

CHOCOLATE CLUSTERS

• 2 cups semi-sweet chocolate chips

• ¼ cup peanut butter• 2 cups cornflakes,

slightly packed• ½ cup crushed pota-

to chips• ½ cup salted pea-

nuts, coarsely chopped

In a large glass bowl, microwave the chocolate chips and peanut butter on high for 30 seconds; stir. Repeat until melted.

Mix in cornflakes, potato chips and pea-nuts.

Drop by tablespoon-fuls onto cookie sheet lined with waxed paper.

Refrigerate until hard.

Makes 3 ½ dozen clus-ters


CHOCOLATE PECAN BARS

Crust:• 2 cups flour• 1/2 cup sugar• 2/3 cup butter (soft-

ened) Combine flour, sugar

and butter in large bowl. Beat on medium speed with electric mixer or blend with a pas-try blender until mix-ture resembles coarse crumbs. Press firmly and evenly into greased 15” x 10” jelly roll pan. Bake at 350 degrees F. for 15 minutes.

Filling:• 6 squares, semi

sweet chocolate• 1 1/2 cups corn syrup• 1 1/2 cups granulated

sugar• 4 eggs, slightly beat-

en• 1 1/2 tsp. almond fla-

vouring• 2 1/4 cups chopped

pecansHeat chocolate and

corn syrup in saucepan over low heat, stirring until smoothly melted. remove from heat. Stir in sugar, eggs and almond flavouring until blended. Stir in pecans. Pour filling over hot curst, spread evenly. Bake at 350 degrees F. for 25 - 30 minutes or until filling is firm around the edges and slightly soft in cen-tre. Cool in pan on rack.

Drizzle: 2 squares, semi-sweet chocolate

Melt chocolate over hot water or in micro-wave on medium for 2 - 3 minutes. Drizzle on top. Cool. Cut into squares and enjoy.


CHRISTMAS CARROT CAKE

Use a large bowl.Beat until light and

fluffy.• 2 cups sugar (brown

or white, or 1 of each)• 4 eggsAdd and mix:• 1 tsp. vanilla• 1 1/3 cups cooking oil• ½ tsp. salt• 2 tsps. baking soda• 2 tsps. cinnamon• 2 tsps. baking pow-

der• 3 cups sifted flourAdd:• 1 cup red and

green cherries (whole or halved)

• ¾ cup mixed peel• ¾ cup glazed fruit

mixPut into 3 oiled pans (3

x 5 x 2 ½ ).Bake 1 ¼ hours to 1 ½

hours in a 350° F oven.Laverne Renneberg

Porcupine Plain, SK.

CHRISTMAS DAINTIESMelt - 1 – 6oz. bag

chocolate or butter-scotch chips

Stir in - 1 cup crushed chow mein noodles

Add - 1 cup peanuts (chopped)

Drop by spoonfulls on wax paper – keep in fridge.

Margaret WaselenkoPelly, SK.

GLUTEN FREE PIE CRUST

• 1 ½ cups white rice flour

• ½ cup cornstarch• ½ cup tapioca flour• ¼ cup potato starch• 1 tsp. salt• ½ pound lard• 1 tsp. xanthan gum• 1 tsp. baking powder

(gf)• 1 egg, beaten• 1 tsp vinegar in a

cup add water to fill up

Cut lard into dry ingredients.

Mix by hand until resembles oatmeal.

Add beaten egg, water & vinegar until all dry mixture is absorbed.

Chill overnight in fridge for best rolling qualities.

Crust freezes well.Lillian Smith

Sturgis, SK.

HAMBURGER VEGETABLE SOUP• 1 lb. of beef ham-

burger• 1 chopped onion• 4 carrots, diced• 2 stalks of diced cel-

ery• 3 cans of consommé

soup• 2 cups of water• 1 can of tomato soup• You can add some

canned tomatoes, only to taste, as the soup may become too sour.

• 8 Tbsps. of pot bar-ley

Fry your hamburger & onions.

Then drain off fat.

Add all the other ingredients and cook till done.

Caroline DerrowYorkton, SK.

JANEL’S FAVOURITE CHIP DIP

• 2 cups sour cream• 1 pkg. Hidden Valley

Ranch dressing mix• 1 cup grated ched-

dar cheese• ¼ cup real bacon

bits

Mix all ingredients well, refrigerate.

Serve with ripple chips.

Best if made a few hours before serving.

Gail ZrymiakItuna, SK

SHRIMP SALAD• 1 cup of long grain

rice cooked and cooled• 1 small pkg. of frozen

peas• 1 can of drained

shrimp• 1 ¼ cup of finely

chopped celery• ¼ cup of diced green

onionsDressing:• ½ cup of salad oil• 3 Tbsps. vinegar• ½ tsp. celery seed• ½ tsp. sugar• 1 tsp. saltCombine all these

ingredients and add to the top ingredients and mix one hour before serving.

Caroline DerrowYorkton, SK.

SALMON DIPCombine:• ½ cup salad dressing• ½ cup sour cream Add:• ½ cup drained sal-

mon• 2 tbsps. fresh

chopped dill• A little touch of

onionChill and serve with

crackers.Mary Kachur

Yorkton, SK

RED AND WHITE DELIGHT

Dissolve 1 double size red jelly powder in 2 cups boiling water.

Stir in 1 cup cold water.

Pour into 2- 8” square pans.

Chill until firm.Combine 1 cup pine-

apple juice, ¼ cup sugar.Heat to boiling.

Remove from heat and add 1 regular size pack-age lemon jello.

Stir, then add ½ cup cold water.

Chill until just syrupy.Prepare 1 envelope

dessert topping (or use 2 cups whipped cream)

Fold in lemon jelly.Cut the firm red jelly

into ½” square cubes.Fold into the lemon

mixture.Pour into 6 cup mould.Chill until firm.Serves 8 – 10.


CHRISTMAS PUDDING SAUCE

• 1/2 cup margarine• 1 cup brown sugar• 3 eggs yolks• 1 large tub Cool

WhipMix with beaters. Put

in fridge. Make a lot - 1 quart. You may half the receipe.


CHRISTMAS PUNCH• 1 can frozen pink

lemonade• 1 can frozen orange

juice• 48 oz. can unsweet-

ened pineapple juice• 2-3 cups cranberry

cocktail• 2 Litre ginger ale• Maraschino cherriesMix lemonade, orange

juice, pineapple juice and cranberry cocktail until well blended.

Add cold ginger ale just before serving.

Freeze maraschino cherries in ice cubes and add to punch.

Pauline YurkiwGrandview, MB.

SEA BREEZE• 3 cups grapefruit

juice• 4 oz. vodka• ¼ cup cranberry

juice.Carol Nimetz

Madge Lake, SK.

CREAM CHEESE BROWNIES

Chocolate Batter:• ½ cup flour• ½ tsp. baking pow-

der• ¼ tsp. salt• 4 squares semi-

sweet chocolate• 3 Tbsps. margarine• 2 eggs• ¾ cup sugar• 1 tsp. vanilla• 1 cup crushed wal-

nutsCombine the flour,

baking powder and salt.Melt the chocolate

squares with the margar-ine.

Beat the eggs until foamy, then add the sugar and continue beat-ing at medium speed until thick and lemon coloured, about 5 min-utes.

Add the vanilla, choc-olate mixture, walnuts and mix.

Add the flour and mix well.

CREAM CHEESE BATTER

Beat 1- 125 gr. package of cream cheese with the below ingredients:

• 2 Tbsps. margarine• ½ tsp. vanilla• ½ cup sugar• 1 eggTo Finish the

Brownies:Layer half of the choc-

olate batter on a greased and floured 9” pan.

Spread with the cream cheese batter, then top with spoonfuls of the chocolate batter.

Swirl with a knife through layers to make a marble effect.

Bake at 350° for 35 minutes or until the brownies pull away from the sides of the pan.

Cool. A double recipe makes one 9 x 15 cookie sheet.

Ann SahulkaLangenburg, SK.

CREAM CHEESE TARTS• 1 pkg. cream cheese• 1 can condensed

milk• 1/3 cup lemon juice• Little bit of vanilla• 1 bag Skor bitsBeat first four ingredi-

ents until smooth.Add Skor bits.Bake tart shells &

cool.Put filling in.Refrigerate.Can be frozen.Makes 5 dozen.

Adeline HermanRhein, SK.

PISTACHIO FREEZER CAKE

• 1 box Oreo crumbs• ½ cup margarine• ½ cup white sugar Combine above

ingredients, saving scant 2 cups for topping.

Pour rest into a 9 x 13 inch pan.

• 1 pkg. pistachio instant pudding

• 1 cup milk• ½ gal. ice cream• 1 lg. tub frozen

whipped topping

Mix pistachio instant pudding with milk, then beat.

Add ice cream and whipped topping.

Put mixture on top of crumbs in pan and cover with reserved 2 cups of crumbs.

Keeps in freezer for up to 3 weeks.

Take out 10 minutes before serving.


PIZZA MUFFINSHeat oven to 350° F.• ¾ cup pepperoni or

garlic sausage chopped• ½ cup ham chopped• 1 green pepper• 10 oz. sliced mush-

rooms• 1 cup grated cheese• ½ cup pizza sauce• 1 tsp. oregano• ½ tsp. basil• ½ tsp. chili powder• 2 eggs• ½ cup milk

• ¼ cup oil

• 1 Tbsp. baking pow-der

Beat egg, add milk and oil.

Add pizza mixture, mix in flour and baking powder.

Fill muffin tins and bake 20-25 minutes.

Mrs. Barbara L. Jensen

Kuroki, SK

ONION MEAT LOAF• 1 pouch dry onion

soup mix• 1 ½ lb. ground beef• 2 eggs, beaten• ¼ cup ketchup• ½ cup bread crumbs• ¾ cup warm water Mix all the above

ingredients together and bake for 1 hour at 350° F.



Hand-painted wooden beads are a great way to create Christmas memories and keep kids busy.



FIRECRACKER GRILLED SALMON• 8- 4oz. salmon Marinade:• ½ cup peanut oil• 4 Tbsps. soya sauce• 4 Tbsps. balsamic

vinegar• 4 Tbsps. green

onions• 3 tsps. brown sugar• 2 cloves garlic• 1 ½ tsps. grd. ginger• ½ tsp. salt (opt.)• 1 tsp. sesame oil• 2 tsps. crushed red

pepper flakesMarinade salmon

approx. 2-4 hours.Grill on greased grill.


LAST MINUTE SCRUMPTIOUS

DESSERT• 2 cups vanilla fla-

voured yogurt• 1 (4 oz.) serving size

package instant pudding• 1 ½ cups milk• 1 large Cool Whip• 1 can prepared pie

filling (your choice)• Graham wafersLine a 9 x 13 inch pan

with graham wafers. Prepare pudding using 1 ½ cups milk. Let set.

Combine yogurt, pud-ding & Cool Whip.

Pour over graham wafers.

Spread pie filling over top & chill.

Allow dessert to set overnight so to soften the wafers.

Serve with whipping cream.


JAMAICA BANANA HOLIDAY

• ½ cup crushed ice• 1/3 ripe (med-size)

banana• Peach schnapps• Grenadine.


PECAN PIE SQUARES• 1 cup butter• 2 cups flour• ½ cup icing sugar Combine and pat into

a 9 x 13 pan. Bake at 350° for 12 minutes.

Topping:• 1 can Eagle Brand

Milk• 1 egg• 1 tsp. vanilla• 1 pkg. Toffee Bits

chips• 1 cup chopped

pecansMix milk, egg & van-

illa. Pour into crust.Top with chopped

pecans & Toffee Bits.Bake 20-25 minutes at

350°.Caroline Derrow

Yorkton, SK.

BUTTER-FRIED PARSNIPS

• 5-6 medium pars-nips, peeled, cut length-wise into quarters

• 4 cups (1L) water• ½ cup (125 ml) butter

or margarine, melted• ¼ cup (50 ml) all-

purpose flour• ½ tsp. (2 ml) sea-

soned saltIn covered 3-qt. (3L)

saucepan, boil parsnips in water until tender (8 to 10 minutes); drain.

Dip parsnips in ¼ cup (50 ml) melted butter.

In plastic bag, com-bine flour and seasoned salt.

Add parsnips; shake to coat with flour mix-ture.

In 10” (25cm) skillet, melt ¼ cup (50ml) butter until sizzling.

Add parsnips.Cook over medium

high heat, turning occa-sionally, until all sides are golden brown (8 to 10 minutes).


CRUSTLESS MINI QUICHES

• 6 eggs• 1 cup whipping

cream• ¼ cup chopped

green onion• ½ cup diced ham• 1 cup grated ched-

darPreheat oven to 350

degrees.Spray a 12-cup muffin

pan with oil.Whisk eggs, cream

and onion until com-bined.

Season with black pepper and salt.

Divide ham and cheese among muffins cups and ladle in egg mixture.

Bake until golden and puffy, about 30 minutes.

Let stand for 10 min-utes.

Using a paring knife, cut around edges of each cup to loosen and use a rubber spatula to gently remove to a platter.


CHEWY PEANUT CRUNCH COOKIES• 1 cup butter• 1 cup packed brown

sugar• 1 egg• 2 Tbsps. milk• 1 tsp. vanilla 2 cups

all-purpose flour• 1 cup large-flake

rolled oats• 1 tsp. baking soda• 1 cup honey-glazed

peanuts, coarsely chopped

• 1 cup peanut butter chips

In a large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg, milk and vanilla.

In separate bowl, whisk together flour, oats, baking soda and salt; stir in butter mix-ture.

Stir in peanuts and peanut butter chips.

Drop by rounded 1 Tbsp. (15 ml), about 2 inches (5 cm) apart, onto parchment paper-lined rimless baking sheets.

Bake in top and bot-tom thirds of 350°F (180°C) oven, rotating ans switching pans halfway through, for about 10 minutes or until edges are golden.

Let cool on pans on racks for 5 minutes.

Transfer to rack; let cool completely.

(Make-ahead: Store layered between waxed paper in airtight con-tainer for up to 1 week or freeze for up to 1 month.)

Makes about 50 cook-ies.


FRIED RICE & BACON & MUSHROOMS

• 3 Tbsps. bacon drip-ping

• ½ cup green onions & tops

• 1 cup celery – diced• 1 cup mushrooms,

sliced – fresh or canned• 3 cups cold rice• 2 Tbsps. soya sauce• 1 egg, slightly beaten• ½ lb. – crisp bacon,

crumbledHeat bacon dripping

in skillet.Add onion, celery –Cook until tender.Add mushrooms, rice,

soya sauce – cook 10 min-utes on low heat stirring occasionally.

Stir in beaten egg,

cook only until eggs are cooked.

Add bacon, mix well.Extra soya sauce may

be served with rice.Pam Wrishko

Willowbrook, SK.

GARLIC CHEESE SPREAD

• ½ cup dry curd cheese, mashed

• 4 tsps. mayonnaise• 2 cloves garlic,

minced• Pinch salt• French bread or

baguetteMash first four

ingredients into fine tex-ture.

Spread on bread or baguette .

Top with shredded boiled eggs.

Instead of eggs, in Ukraine, pieces of sar-dine, tomato, cucumber or apple are substituted to create a unique taste.

This recipe is straight from Ukraine!

Lillian OlynykRussell, MB.

MOM’S OVEN BBQ RIBS• 4 lbs. ribs• 1 tsp salt• 1 tsp pepper• 1 1/2 cup ketchup• 1 cup honey• 3/4 cup chopped

onions• 2 cloves garlic

minced or 1/2 tsp garlic salt

• 2 tbsp. steak sauce or BBQ sauce

• 1 1/2 tsp prepared mustard

Boil ribs with 1/2 tsp salt & 1/2 tsp cinnamon for 20 mins., then drain.

Put ribs in shallow pan and pour remaining ingredients after mixing over ribs and Bake @ 350 for 1 hour baste once in awhile. YUMMY.


HEALTH COOKIES• 1 cup margarine• ¾ cup brown sugar• ¾ cup white sugar• 2 eggs, beaten• 2 tsps. vanilla• ¼ cup milk• 2 cups white flour

• 1 tsp. baking soda• 1 tsp. baking powder• ½ tsp. salt• 1 cup rolled oats• 1 cup coconut• 1 cup crushed corn

flakes• 1 ½ cups raisins (or

cran-raisins)• ½ cup sunflower

seeds• ½ cup flax• ½ cup sesame seeds• ¼ cup poppy seeds• ½ cup pecans Cream first 6 ingredi-

ents.

Add next 4 ingredi-ents and mix well.

Add next 8 ingredi-ents, mix well.

Drop on an ungreased cookie sheet.

Bake in oven at 325° F for 15 minutes.

Do not overcook!

Results in a nice chewy cookie.



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DINNER ROLLS• 1 ½ tsps. sugar• 1 ¼ cups milk• ¼ cup butter• 1 ½ tsps. salt• 1 Tbsp. active dry

yeast• 1 egg• 4 ½ cups all-purpose

flour (approx.)In saucepan, heat

together milk, but-ter, sugar and salt over medium heat until but-ter is melted. Let cool to lukewarm. Meanwhile, in small saucepan heat ¼ cup milk and 1 ½ tsp. sugar until warm.

Sprinkle yeast over top and let stand until frothy, about 10 minutes.

Whisk in butter mix-ture and egg.

Stir in 4 cups of the flour, 1 cup at a time, until soft dough forms, adding more if needed.

Turn out onto lightly floured work surface and knead, adding as much flour as needed to pre-vent dough from stick-ing, until smooth and elastic, about 10 min-utes. Transfer to large greased bowl. Cover with plastic wrap or cover and let rise in warm place until doubled in bulk.

Punch down and cut off small pieces and form into balls. Place in greased pans, cover with tea towel and let rise in warm place until doubled in bulk. Bake at 350 degrees until golden brown, about 20 minutes.

Transfer to racks and brush with melted but-ter.


EASY APPLE PIE• 1 1/3 cup flour• 2 Tbsps. sugar• ¼ tsp. salt• 2 Tbsps. milk• 1/3 cup canola oilMix these ingredi-

ents in a 9 inch pie plate, press into pan to make shell.

Add:• ½ cup sugar• 2 Tbsps. flour• Cut up applesSprinkle sugar & cin-

namon.Mix and top with a

mixture of:• ¾ cup brown sugar• ½ cup flour• 2 Tbsps. butter or

margarineBake 325° approxi-

mately 1 hour until apples are cooked and top is brown.


EASY RICE PUDDING• 750 ml milk• 250 ml Quick cook-

ing rice (i.e. Minute Rice)• 1 ml salt• 1 pkg. vanilla instant

pudding• 125 ml raisins• 1-2 ml cinnamon• Pinch of nutmegIn a deep mixing

bowl, combine milk, rice, salt, pudding, raisins and cinnamon. Cook covered, in microwave on high for 10 minutes. Stir 3-4 times during cooking time.

Let stand 10 minutes.Just before serving,

garnish each dish with a pinch of nutmeg.

Serve hot or cold. Makes 6 servings.


FROZEN PUMPKIN PIE• 3 cups pumpkin

(canned)• 1 ¼ cups brown

sugar• ¾ tsp. salt• ¾ tsp. nutmeg• ¾ tsp. ginger• 1 ¼ tsps. cinnamon• 1 Tbsps. molasses (or

1 tsp. depending on taste)• 2/3 cup milk• 1 cup Pacific milk or

cream• 5 eggs Blend ingredients

together.Pour into raw pie

crusts.Bake pies for 1 hour

at 350°F.Cool and may be fro-

zen.Top with whipped

cream.Yield: 3 pies.

Lillian OlynykRussell, MB.

FROZEN STRAWBERRY DESSERT

Shape foil for loaf pan.• Mix 1 can condensed

milk• 2 cups fresh straw-

berries• 1/8 cup lemon juice• 1 ¼ cup thawed cool

whip• Oreo crumbs – judge

on your own!•1 tbsp. melted mar-

garineMash strawberries,

stir in condensed milk and lemon juice, add cool whip.

Place in pan.Mix Oreo crumbs and

margarine.Spoon over straw-

berry mixture.Press down gently

with ends of foil.Freeze. Slice when

ready to enjoy.Violet Chornomitz

Preeceville, SK.

NO BAKE CHOCOLATE PEANUT

BARS• ½ cup corn syrup• ¼ cup brown sugar• Dash salt• 1 cup peanut butter• 1 tsp. vanilla• 2 cups Rice Krispies• 1 cup cornflakes,

slightly crushed• 1 cup chocolate

chips Combine syrup, brown

sugar & salt.

Bring to a full, rolling boil.

Stir in peanut butter.

Remove from heat.

Stir in vanilla, dry cereal & chocolate chips.

Pack into 9 x 9 but-tered pan & put in fridge.

Florence ReinWolseley, SK.

O’HENRY BARS• 4 cups rolled oats• 1 cup brown sugar• 2/3 cup margarine• 3 tsps. vanilla• ½ cup corn syrup Mix the above well.Pat into a small cookie

sheet.Bake at 375 degrees F.

for 10 minutes ONLY!!!!!!When still warm,

cover with ½ cup pea-nut butter that has been melted with 6 ounces of chocolate chips.

Cut into squares when still warm.

This was one of the favourite desserts our daughters would ask for, when entertaining their friends.

Can use chunky or the smooth peanut butter in the topping.

Joyce PaulYorkton, SK.

CHRISTMAS WEINER ROAST

So, yes, we as ‘emp-ty-nesters’ decided to start a new tradition, than being, having an indoor wiener roast Christmas eve, enjoy-ing a fire, and not mis-sing swatting mosqui-toes. And yes, we just might extend an invi-tation to a few of those other empty-nesters, who for various rea-sons will be alone over the Christmas Season.

Joyce Paul Yorkton

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FANTASTIC FUDGE• 2 cups white sugar• ¾ cup butter or

Becel margarine• 2/3 cup evaporated

milk (small can)• 8 oz. pkg. semi-sweet

chocolate chips• 1 jar marshmallow

cream or 15 large marsh-mallows

• 1 tsp. vanilla• 1 cup chopped nuts

of one’s choice (optional)In a large microwav-

able container, combine sugar, butter or margar-ine and milk to micro-wave uncovered for 4 ½ to 5 minutes.

Stir well and micro-wave mixture on high for another 5 ½ minutes.

Quickly stir in choco-late, marshmallows and vanilla.

Stir until all is melted.(I find a wooden spoon

works best.)Pour into 12’ x 8”

greased pan (I use Pam) and cool until set.

Makes 3 ½ pounds with the nuts.

I sometimes decorate with finely chopped col-oured or white coconut.


FRITTERS• 2 eggs• 1 cup milk• 1/3 tsp. salt• 2 tsps. baking pow-

der• 1 cup flour• ½ cup sugarBeat eggs.Add milk. Mix well.Sift the dry ingredi-

ents and add to the milk mixture.

Drop by spoonfuls into hot oil and fry.

Raisins or currants may be added.


FROZEN KAHLUA DESSERT

• ½ cup Kahlua liqueuer

• ¾ cup milk• 1 bag Chips Ahoy

cookies• 1 large tub Cool

WhipMix together Kahlua

and milk.Dip cookies and place

one layer in bottom of 9 x 9 inch pan.

Cover cookies with half a tub of Cool Whip. Repeat with a second layer of dipped cookies and remainder of Cool Whip.

Grate chocolate on top.

Freeze.June JacobsYorkton, SK.

LAZY MAN’S FUDGEMelt Together:• 1 cup peanut butter• ½ cup butter or mar-

garine• 2 cups chocolate

chipsStir until melted.Add and melt in 5 cups

mini marshmallows.Pour into greased 8 x

8 pan.Cool and cut in

squares.Variations:

1. Add maraschino cherries and/or nuts as desired.

2. Remove from heat after chocolate chips have melted. Quickly stir in marshmallows (plain or coloured) so they do not melt.

3. Press into greased 9 x 13 pan. Cool and cut in squares.

Freezes well.Marie Demetrow

Yorkton, SK

LEMON SQUARES• 1 family – size pkg.

lemon jello dessert• ¼ cup sugar• 1 cup boiling water• 8 oz. package cream

cheese• 16 ounces can evap-

orated milk, thoroughly chilled

• 1- 20 ounce tin crushed pineapple (well-drained)

• 1 pack honey gra-ham wafers rolled finely (one wrapped stack – pack within the box)

Pour the boiling water over the lemon jello and sugar, and stir to dis-solve.

Beat at medium speed, the cream cheese until light.

Pour in chilled milk and beat for 3 or 4 min-utes longer.

Add the jello mixture and continue beating until blended and light.

Then add the drained pineapple and beat for an additional 30 seconds.

Have ready in a but-tered 9 x 9 pan, the gra-ham cracker crumbs.

Cover the bottom of the pan to nearly ¼” reserving enough (at least ½ cup) to sprinkle over the top.

Spoon cream mixture over the crumbs.

Sprinkle remaining crumbs over the top.

Chill at least 2 hours or overnight.

Serve in 2” squares.Joyce Paul

Yorkton, SK.

LENTIL – BARLEY SOUP

• ¼ - ½ cup lentils – washed

• ¼ - ½ cup pearl bar-ley

• 3 cups water• ½ cup onions – sau-

téed• ½ cup celery – sau-

téed• 14 oz. tomatoes• 1 cup grated carrots• 2 Tbsps. margarine• 1 tsp. Rosemary

herb dried• salt & pepperCook lentils, pearl

barley in water until almost done.

Add remaining ingredients.

Bring to boil, simmer until done.

Add more water if needed.

Season to taste.Freezes well.


MACARONI & VEG SALAD

• 2/3 cup sugar• ½ cup oil• 1/3 cup ketchup• ¼ cup vinegar• 1 tsp. salt• 1 tsp. pepper• 1 tsp. paprika• 2 cups macaroni• 1 cucumber• 2 ripe tomatoes• 1 green pepper,

chopped• Green onion to tasteMix together dressing

ingredients.Cook macaroni with 2

tsps. oil.Drain & add veg.Pour dressing over

mixture & refrigerate.Gail Zrymiak

Ituna, SK.

MARS BAR TREAT• 4 Mars bars• 2/3 cup butter• 4 cups Rice Krispies• 1 cup chocolate

chips

In a large microwave bowl, melt bars and but-ter in microwave, stir-ring often.

Add Rice Krispies and mix well.

Press into buttered 9 x 13 pan and cool.

When cool, melt choc-olate chips and frost the top of squares.

Cool and cut into 1 ½ squares.


MARSHMALLOW DAINTY

• 2 pkgs. butterscotch chips

• ½ cup butter or mar-garine

• 1 cup peanut butter• 2 ½ cups coloured

marshmallows• ¼ cup coconutMix first 3 ingredients

in a double- boiler until creamy.

Let cool. Add marsh-mallows. Mix well.

Press into a 12 x 16 inch pan or two 8 x 8 pans.

Sprinkle ¼ cup coco-nut on top of cake.

Keep in fridge.Mary Kachur

Yorkton, SK

PINA-ZUCCHINI CAKEMix:• 2 eggs• ½ cup oil• 1 cup sugar• ½ cup crushed pine-

apple• 1 tsp. vanilla• 2 cups flour• 1 tsp. baking soda

• ½ tsp. baking pow-der

• ½ tsp. salt• ¾ tsp. cinnamon• ¼ tsp. nutmeg• ½ cup chocolate

chips or walnuts.

Bake 350°F approx. 45 minutes.


JEWELED FRUITCAKES

• 2 pkgs. (8 oz. each) pitted dates, chopped

• ½ lb. pecan halves• ½ lb. Brazil nuts• 1 jar (10 oz.) red

maraschino cherries, well drained

• 1 jar (10 oz.) green maraschino cherries, well drained

• ½ cup flaked coco-nut

• 1 ½ cups all-purpose flour

• 1 ½ cups sugar• 1 tsp. baking powder• 1 tsp. salt• 3 eggs• 2 tsps. vanilla extract

1) Line four greased and floured 5 ¾ in. x 3-in. x 2-in. loaf pans with waxed paper and grease the paper; set aside.

2) In a large bowl, combine the dates, nuts, cherries and coconut. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.

3) In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans.

4) Bake at 300°F for 60-70 minutes, or until a toothpick inserted near the centre comes out clean. Cool for 10 min-utes before removing from pans to wire racks to cool completely. Wrap tightly; store in cool, dry place. Cut with a serrat-ed knife.

5) Yield: 4 mini loaves (6 slices each).



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NOTICE:Christmas Day - Fri., Dec. 25

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