Special Features - Carols And Cookies

A Special Feature of the

C kies&Carols

* a special thanks to Cuppitycakes bakeshop and the Innisfail united church for the cover!*************aaaaaaa a a a a spespespespespspespespespespeciaiaciaciaciaciaciacial tl tl tl tl tl tl tl tl tl thhhanhanhanhanhanhanhanksskssks sks ks ks totototototo to to to to CupCupCupCupCupCuCupCupCupCup tpitpitpitpitpitpitpitpitycycaycycaycaycaycaycakeskeskeskeseskeskeskeskeskes babababababababababakekeskesekeskeskeskeskeshophophopophopophophophophop

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and the Innisfail united church for the cover!

A special feature of the

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1RED DEER ADVOCATE SATURDAY NOVEMBER 15, 2014 CAROLS AND COOKIES

APPETIZERSMango SaladCucumber SaladPepper JellyNon-alcoholic PunchChicken CanapesTurkey Wild Rice SoupBroccoli Cashew SaladChristmas Jello Salad 3 layersPork on a StickScrabble SoupShrimp Salad CucumberSwedish GlggPineapple SalsaFresh Yogurt SauceSimple Tuna SpreadCheesy Pepperoni PullsHam BallCrab and Shrimp DipAntipastoPesto Eggs with ShrimpCheesy Pesto and Sundried Tomato TorteCrab QuickiesCannoli CornetsSeafood Melt for a BunchBrieN Pecan BitesTwo Hour BunsPuff Pastry Cheese TwistsNuts & BoltsBlue Cheese and Rosemary ShortbreadEdamame-crusted Lamb LollipopsCurried Cucumber YogurtA Big Batch of Borscht

ENTRESBroccoli Wild Rice CasseroleBaked Margarita Spaghetti SquashVerenikas

StrataSpinach Bacon Cheese QuicheTurkey Rice DressingCreamy Turkey ChowderGros CrepeTilapia Tacos with Cilantro CreamChicken SchnitzelMeal in OneRibs AdoboLemon Chicken WingsCornish Game Hens Crock Pot Chicken Taco ChiliSchultzs Broccoli Easy Cheesy StyleTurkey CacciatoreCornish Game Hens

DESSERTSSwedish Coffee BreadChristmas LogCherry TartsSmores Rice Krispies Treat PinwheelsCaries Pumpkin CakeJiffy Cinnamon RollsGinger Cantaloupe Dark Chocolate Trail MixBecs Flapper PiePeanut Butter Oat SquaresPeanut BrittleWhipped Shortbread CookiesMarble BarkCream Cheese MintsToffee CrunchPumpkin Chiffon PieTartufiStrawberry Spoon Dessert DrinkWaken Family Christmas CakeButter Pecan Pudding FudgeChocolate Carmel SquaresStrawberry Orange Pavlova

Chocolate Ganache BrowniesMini Chocolate CupcakesAlmond Puff PastryCranberry Crumb SquaresLemon Poppy Seed ShortbreadChristmas SnowBlack Forest Cream Cheese CakeTeenas Tiny Butter TartsNanaimo Bars

CAROLSAway in a MangerBlue ChristmasChristmas for CowboysChristmas in KilarneyDeck the HallsHave Yourself a Merry Little ChristmasHolly Jolly ChristmasIts the Most Wonderful Time (of the Year)Hark the Herald Angels SingJingle Bell RockJingle BellsJoy to the WorldO Christmas TreeO Come, All Ye FaithfulO Little Town of BethlehemRudolph the Red-Nosed ReindeerSilver BellsThe Christmas SongThe Little Drummer BoySilent NightWe Three KingsWhat Child is This?The Twelve Days of ChristmasWe Wish You a Merry ChristmasWhile Shepherds Watched Their FlocksWinter Wonderland

APPETIZERS StrataSpinach Bacon Cheese QuicheChocolate Ganache BrowniesMini Chocolate Cupcakes

We here at the Red Deer Advocate are proud to once again provide you with our annual Carols & Cookies, a publication stuffed with taste bud thrilling recipes and popular as well as traditional Christmas carols. This year, were especially excited to bring together some of our staffs most beloved Christmas time recipes. From the bustling newsroom to the circulation and advertising departments, Red Deer Advocate employees have submitted a number of festive culinary concoctions. Additionally, there are submissions from our readers. Thank you to everyone who sent in a recipe. We cant publish them all but do try to get in as many as we can. From our kitchens to yours, we wish you a happy holiday full of cheese balls, gingerbread and marzipan.

Rene FrancoeurSpecial sections coordinator,

Red Deer Advocate

2 RED DEER ADVOCATE SATURDAY NOVEMBER 15, 2014 CAROLS AND COOKIES

APPETIZERSMANGO SALAD

MARY ROBAK

2 mangos, peeled and diced cup red onion thinly sliced1 red pepper1 avocado, peeled and chopped up cup chopped cilantro cup lime juiceGarlic, salt and black pepper to taste

Mix mango, red pepper, onion, avocado and cilantro all together and sprinkle the rest of mix to coat all. You can freeze this salad for a short time. Very good on fish.

CUCUMBER SALADSTELLA MURRAY

1 cup mayonnaise cup sugar4 tsp. vinegar tsp dill weed tsp salt4 medium cucumbers thinly sliced3 green onions chopped

Mix well and chill one hour.

PEPPER JELLYAUDREY GAUTHIER

2/3 cup finely sliced dried apricots1 cups white vinegar cup very finely chopped red onion cup very finely chopped sweet red bell pepper (to taste)6 cups white sugar2 pouches liquid (not powder) Certo pectin1 tbsp. bitter

Combine apricots and vinegar

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

NON-ALCOHOLIC PUNCHVIOLA FIDLER

Syrup: 3 cups of white sugar in 4 cups of water. Boil 5 min and coolMix cooled syrup and add:1 can unsweetened grapefruit juice (48 oz)1 can unsweetened orange juice (48 oz)1 can unsweetened pineapple juice (48 oz)1 tbsp coconut flavouring (very important*)A few drops of red vegetable colouring (optional)

Just before using, add 4 quarts of ginger ale and a block of ice (made ahead of time by freezing 2 quart container full of water)


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TURKEY WILD RICE SOUP

AUDREY MICHAYLUK

cup butter1 finely chopped onion cup chopped celery cup chopped carrots pound fresh mushrooms, sliced cup flour6 cups chicken broth2 cups cooked wild rice2 cups of leftover turkey, cut into pieces tsp. salt tsp. curry powder and tsp. mustard powder tsp. chopped parsley tsp. pepper1 cup slivered almonds3 tbsp. white wine2 cups half and half cream

Melt butter, saut onions, celery,

carrots and salt for 2 mins. Add mushrooms, saut 2 more mins. Add flour, stir well, add chicken broth, stirring constantly to prevent lumps until all broth has been added. Reduce heat to low and simmer.

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

CHICKEN CANAPESJEAN KLINE

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

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

Makes about cup spread.


EGG NOGDARLENE HOLLMAN

6 eggs, slightly beaten4 cups milk cup sugar2 cups whipping cream, whipped1 tsp vanilla1 cup rum, rye or brandy

(optional)nutmeg

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

BROCCOLI CASHEW SALAD

AUDREY MICHAYLUK

1 pound bacon1 cup mayonnaise2 tsp. cider vinegar cup white sugar2 pounds broccoli florets cup dried cranberries1 cup roasted cashews cup finely chopped red onion

Place bacon in a large deep skillet and cook until evenly browned and crisp. Drain, cool and crumble into pieces. Whisk mayonnaise, cider vinegar and sugar in a mixing bowl until sugar is dissolved. Add the broccoli, cranberries, cashews, onion and crumbled bacon. Stir until all is combined, cover and refrigerate for two hours.

CHRISTMAS JELLO SALAD- 3 LAYERS

BETH GUDERJAN

This is a family favorite passed down from my Mother, so it has been a yearly tradition for over 50 years.

I use a large jello mould or Bundt pan works well. Perhaps a spray of Pam- spread with paper towel will ease the unmolding process.

Or if you have a nice glass footed bowl that works equally well and looks pretty .( dont have to worry about unmolding )

Step 1: 2 packages of Cherry jello- 85g I use a 4 cup measuring cup2 cups of boiling water, stir

well to dissolve then add 1 cup of ice cold water. Stir again. Pour into prepared container, set in frig

to allow the jello to set.Step 2: 1 package of lemon jello 85 g- clean your previously

used container1 cups of boiling water, stir to dissolve and let set in fridge until partially set. Approx 15 minutes 1 cup of whipping cream- whipped until stiff peaks form, set aside while you get the cream cheese ready.1-8oz of cream cheese-softened- lite works well -mash with fork slowly whip the jello into the cream cheese until smooth,add the lemon jello/cheese mixture to the whipped cream- I use the beater that whipped the cream. Blend well.Pour this over the set cherry jello. Set in frig to set.

Step 3: 2 packages of lime jello- 85 g 1 small can of crushed pineapple drain and save juice- heat to

boiling with 1 cup of waterDissolve the jello in the heated pineapple juice/ water Let partially set in a clean 4 cup measuring cupThen stir the drained crushed pineapple into the jello. Lastly pour the green jello over the first two mixtures , and back in the frig to finish the setting process. Chill well. If you used a jello mould, it can be tricky getting the jello out. Use a table knife to loosen the jello from sides. Have your serving plate ready- run a little hot water in the sink and quickly drip the bottom of the mould in the water. Set plate on top and holding tightly flip the mould over and on the serving plate.


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PORK ON A STICKDIANE EVANOFF

4.5 pounds pork shoulder, cut against the grain into to inch think bite-sized pieces4 tbsp. (30 g) finely chopped cilantro stems7 large garlic cloves (30g) peeled1 tbsp (8 g) white peppercorns132 g palm sugar, grated finely (or melted in microwave)

3 tbsp. fish sauce2 tbsp. thin/light soy sauce2 tbsp. oyster sauce1 tsp. baking soda as tenderizer (optional) cup coconut milk with which to brush the porkBamboo skewers, soaked for 2-3 hours

Make the marinade paste by pounding cilantro roots, garlic and

peppercorns together.Put the pork, paste and the

seasonings into a big bowl. Mix well. Cover and let marinade in the refrigerator for 3-4 hours. Thread the pork onto the skewers and grill over medium coals until slightly charred on the outside and cooked through on the inside. Brush the coconut milk on the pork occasionally while its on the grill. Serve warm with sticky rice.


SCRABBLE SOUPVIOLA FIDLER

1 pound ground beef1 cup chopped onion6 cups water2 cans diced tomatos undrained1 cup each chopped celery, carrot, turnip and potato1 tbsp. dried parsley flakes2 beef bouillon cubes2 garlic cloves minced1 tsp dried oregano tsp Worcestershire sauce1 tsp each salt and pepper1 cup uncooked alphabet macaroni

In a dutch oven or kettle cook beef and onion until meat is no longer pink; drain and add water and vegetables and seasonings. Bring to a boil. Reduce heat, simmer for 20 minutes or until vegetables are crisp. Add macaroni. Simmer for 15 mins or until macaroni and vegetables are tender.

Yields 12 servings. 3 quarts.

SHRIMP SALAD CUCUMBER

VIOLA FIDLER

lb. cooked cleaned baby shrimp chopped1 stalk celery, finely chopped2 tbsp of finely chopped red onion tsp lemon zest1/8 tsp pepper3 tbsp miracle while calorie-wise spread2 english cucumbers each cut into 16 slices

Combine all ingredients except cucumbers. Spoon onto cucumber slices

special extra: sprinkle with chopped fresh chives.

About 20 calories.

PINEAPPLE SALSACOLLEEN STONE

1 cup fresh pineapple (if fresh is not available, use canned pineapple and drain juice)3 tbsp fresh cilantro chopped of a large red onion diced finely tsp black pepper1 fresh lemon

Combine all ingredients in a bowl and refrigerate at least 1 hour.

FRESH YOGURT SAUCECOLLEEN STONE

cup grated English cucumber with peel tsp salt1 cup low fat plain yogurt1 garlic clove minced2 tbsp chopped fresh mint leaves (or parsley)

Combine cucumber and salt in a small bowl. Let stand for 10 mins. Pour into sieve. Squeeze cucumber until more liquid is gone. Return to bowl. Add remaining three ingredients. Stir gently. Cover and chill for one hour to blend flavours. Makes 1 cups.

SWEDISH GLGGCHARLENE KILLAM

3 whole cardamom seeds6 whole cloves1 stack cinnamon1-4 inch strip orange rind (yellow part only)1 1/3cup of water1/3 cup bleached almonds cup golden raisins1 bottle Bordeaux wine1 bottle port wine bottle cognacsugar to taste

Tie cardamom seeds, cloves, cinnamon and orange rind in a cheesecloth bag. Place in water and bring to a boil. Simmer, covered, for 10 mins. Add almonds and raisins and simmer for 10 mins. more. Add Bordeaux wine, port wine and cognac and bring to a quick boil. Remove from heat. Cool and store, covered, overnight. At serving time, remove spice bag. Heat glgg but do not boil. Add sugar to taste. Serve in heated mugs or glasses with a few almonds and raisins in each glass. This is a traditional Swedish Christmas drink.


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1A Salad Rolls (3) ...............................................................6.251B Salad Rolls (4) Vegetarian .............................................6.252A Spring Rolls (6) .............................................................6.252B Spring Rolls (5) Vegetarian ...........................................6.253 Wonton Soup ..................................................................6.254 Beef Balls Soup ...............................................................6.255 Pork Dumplings (8) .........................................................7.996 Deep Fried Shrimp (8) .....................................................7.997 Egg Roll ...........................................................................1.95

NOODLE SOUPS8 House Special Noodle Soup ....................................7.99 8.999 Thai Noodle Soup ....................................................7.99 8.9910 Rare Beef Noodle Soup ..........................................7.99 8.9911 Well Done Beef Noodle Soup .................................7.99 8.9912 Rare Beef & Meatball Noodle Soup 7.99 8.9913 Well Done Beef & Meatball Noodle Soup 7.99 8.9914 Meatball Noodle Soup ...........................................7.99 8.9915 Satay Noodle Soup ................................................7.99 8.9916 Vegetable Noodle Soup .........................................7.99 8.9917 Chicken Noodle Soup ............................................7.99 8.9918 Wonton Noodle Soup ............................................ 7.99 8.9919 Seafood Wonton Noodle Soup ..............................8.99 9.9920 Wor Wonton Noodle Soup .....................................8.99 9.9921 Seafood Noodle Soup ............................................7.99 8.99

VERMICELLI NOODLES22 House Special Vermicelli Noodles (Grilled Pork, Spring Roll, Prawns) ............................................ 9.9923 Grilled Pork on Vermicelli Noodles ................................8.5024 Spring Rolls on Vermicelli Noodles ............................... 8.9925 Grilled Pork & Spring Rolls on Noodles .................................8.9926 Grilled Chicken & Spring Rolls on Vermicelli Noodles ......................................................... 8.9927 Grilled Spicy Beef & Spring Rolls on Vermicelli Noodles .........................................................8.9928 Grilled Pork & Prawns on Vermicelli Noodles .........................................................8.9929 Grilled Chicken & Prawns on Noodles 8.99

STIR FRIED NOODLES30 Curry Chicken Stir Fry with Vermicelli Noodles .......................................................10.5031 Beef Satay on Vermicelli Noodles ................................10.5032 Beef Shanghai Noodle Stir Fry .....................................10.50

33 Pork Shanghai Noodle Stir Fry ....................................10.5034 Chicken Shanghai Noodle Stir Fry ...............................10.9935 Tiger Prawns Shanghai Noodle Stir Fry ..............................10.99

RICE PLATES36 BBQ Pork Chop on Rice ...............................................10.9937 BBQ Chicken on Rice ...................................................10.9938 Lemon Grass Chicken on Rice .....................................10.9939 Beef & Shanghai Bok Choy on Rice .............................10.5040 Chicken & Broccoli on Rice .........................................10.5041 Beef & Broccoli on Rice ...............................................10.5042 Spicy Beef & Vegetables on Rice .................................10.5043 Chicken & Vegetables on Rice .....................................10.5044 Spicy Tiger Prawns on Rice .........................................10.5045 Curry Chicken on Rice .................................................10.5046 Chicken & Tiger Prawns with Vegetables on Rice ........................................................................11.9947 Spicy Pork (BBQ Pork, Onion & Green Peppers) ............................................................14.9948 Spicy Pork, Chicken & Tiger Prawns .................................15.99

Chinese CuisineCHICKEN

49 Salt & Pepper Chicken .................................................14.9950 Chicken with Black Bean Sauce ...................................10.9951 Szechwan Chicken .......................................................10.9952 Diced Chicken with Cashew Nuts .................................10.9953 Sliced Chicken with Mushrooms .................................10.9954 Sweet & Sour Chicken Balls ........................................10.99

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PORK60 Sweet & Sour Boneless Pork .......................................10.9961 Honey Garlic Boneless Pork ........................................10.99

SEAFOOD62 Salt & Pepper Shrimp ..................................................12.9963 Salt & Pepper Seafood ................................................14.9964 Seafood with Black Bean Sauce ...................................14.9965 House Special Seafood with Minced Vegetables ......................................................14.9966 Curry Shrimp ...............................................................11.99

RICE67 Chicken, Beef or BBQ Pork Fried Rice ............................8.5068 Shrimp Fried Rice .......................................................... 8.9969 House Fried Rice ...........................................................9.9970 Steamed Rice ................................................................2.99

CHOW MEIN71 Chicken, Beef or BBQ Pork Chow Mein ..............................10.9972 Shrimp Chow Mein ......................................................10.9973 Seafood Chow Mein .....................................................11.9974 House Special Chow Mein ...........................................11.99

CHOP SUEY75 Chicken, Beef or BBQ Pork Chop Suey ..............................10.9976 Shrimp Chop Suey .......................................................10.9977 Seafood Chop Suey .....................................................11.9978 House Special Chop Suey ............................................11.99

VEGETARIAN79 Mushroom Fried Rice ....................................................8.9980 Vegetable Chow Mein ....................................................9.9981 Mixed Vegetable Chop Suey ..........................................9.9982 Vegetarian Shanghai Noodle ..........................................9.99

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SIMPLE TUNA SPREADGLORIA MILLICHAMP

2 tbsp finely chopped red onion6 oz can of white tuna, packed in water, drained and broken into chunks4-6 tsp Teriyaki sauce

Combine all 3 ingredients in a small bowl. Chill for 1 to 2 hours to blend flavours. Makes 1 cup.

CHEESY PEPPERONI PULLS

DARLENE HOLLMAN

120 g pepperette pepperoni sticks, cut into bite size pieces1 green pepper, chopped1 large onion, chopped1 cup grape or cherry tomatoes cup zesty Italian dressing1 cup light 4 cheese Italiano shredded cheese1 package (1 pound/450 g) refrigerated pizza dough

Preheat oven to 400 degrees F. Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9 inch baking dish sprayed with cooking spray. Sprinkle with cheese.Cut pizza dough into 2 inch chunks with sharp knife or kitchen shears. Place evenly over cheese.Bake 30 min, cool 10 min, Invert onto platter then carefully remove dish.

HAM BALLDARLENE HOLLMAN

8 oz cream cheese cup mayonnaise2 tins flaked ham2 tbsp parsley1 tsp minced white onion tsp regular mustard tsp tobasco sauce

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

CRAB AND SHRIMP DIPDARLENE HOLLMAN

1 can king crab1 can medium shrimp1 cup chili sauce cup miracle whip or mayonnaise cup chopped ripe black olives cup minced onion cup chopped celerydash garlic salt and Worcestershire sauce to tastejuice of half lemon1 pkg of cream cheese (for bottom)

Mix all the ingredients (except the cream cheese), spread cream cheese on bottom of flat plate and cover with other mixed ingredients.

ANTIPASTODARLENE HOLLMAN

pound cauliflower (small)1 can pitted black olives1 small jar green olives with pimento, drained1 small jar sweet pickled onions, drained30 oz ketchup3 green peppers, chopped cup olive oil cup vinegar2 cans chunk tuna, chopped1 can sliced mushrooms, drained1 can small shrimp, drained

In a large saucepan, pre-cook cauliflower about 5 min., drain. Add olives, onions, ketchup, oil and vinegar. Simmer 10 minutes. Add tuna, mushrooms and shrimp. Simmer 30 min.,. Bottle and refrigerate. Using a food processor for chopping all the ingredients makes a fine antipasto which is easy to put on crackers.

PESTO EGGS WITH SHRIMP

DARLENE HOLLMAN

8 hard-cooked eggs cup mayonnaise or salad dressing tsp garlic powder tsp saltDash of ground red pepper (cayenne) cup chopped cooked small shrimp1 to 2 tbsp pesto16 whole cooked large shrimp

Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy. Stir in chopped shrimp.

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


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CHEESY PESTO AND SUN-DRIED TOMATO TORTE

DARLENE HOLLMAN

3 packages (8 oz each) cream cheese, softened cup grated parmesan cheese3 cloves garlic, finely chopped1 container (7 ox) refrigerated pesto1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drainedBaguette slices, if desired

Place cream cheese, parmesan cheese and garlic in food processor. Cover and process until blended. Divide into thirds (about one cup each). Line 5-cup mold or loaf pan, with plastic wrap. Spoon one-third of the mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of

the cheese mixture over the pesto layer. Spoon remaining cheese mixture over tomatoes. Strike filled mixture on counter to pack down. Cover and refrigerate 1 2 days.When ready to serve, invert mold onto serving platter. Remove plastic wrap. Serve torte with baguette slices.

CRAB QUICKIESDARLENE HOLLMAN

5 oz can crabmeat cup mayonnaise cup grated parmesan cheese tsp Worcestershire saucedash of Tabascodash of garlic saltround Melba toasttiny sprigs of pimentotiny sprigs of parsley

Drain crabmeat and flake with a fork. Add mayonnaise, cheese,

Worcestershire sauce, Tabasco and garlic salt. Chill until shortly before serving time. Turn on broiler. Spread rounds of melba toast thickly with crab mixture, spreading it right to the edge. Set on broiler rack. Broil about 2 minutes or until hot. Cool slightly and top each with a tiny strip of pimento and sprig of parsley. Makes about 2 doz.


CANNOLI CORNETSDARLENE HOLLMAN

Filling: cup whole-milk ricotta cheese, at room temp.4 oz cream cheese, softened3 tbsp confectioners sugar1/3 cup semisweet chocolate mini chips1/3 cup chopped red and/or green candied cherries1 tbsp freshly grated orange peel1 sheet frozen puff pastry (from a 17.3 oz box), thawed as directed on box1 large egg, beaten with 1 tbsp waterDecoration:Granulated sugar or white crystal decorating sugar

1. Filling: Put ricotta, cream cheese and sugar in food processor; process until well blended. Stir in chocolate chips, cherries and orange peel. Scrape into a sturdy gallon-size zip lock bag and refrigerate at least 24 hours or up to 3 days to firm and let flavours develop.

2. Forms For Cornets: Roll six 6x4 inch pieces heavy-duty foil diagonally to form little cones. Stuff with crumpled foil to make cones rigid. (they dont have to be perfect). Coat with non-stick spray.

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

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

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

6. Bake 1820 minutes until puffed and lightly browned. Pull out foil cones to reuse; transfer

cornets to a wire rack to cool. Repeat twice with remaining strips.

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

BRIEN PECAN BITESDARLENE HOLLMAN

1 wedge brie1 jar apricot jam1 handful pecans, chopped1 bag Tortilla chips (scoops)

Fill tortilla chips with brie. Top with apricot jam. Sprinkle with pecans and place under broiler until cheese has melted. Be careful not to burn.

SEAFOOD MELT FOR A BUNCH

DARLENE HOLLMAN

1 7 oz can salmon cup mayonnaise cup cream cheese1 large green onion, chopped10 drops Tabasco sauce1 loaf French bread7 slices cheese slices, cut in triangles

Mix together salmon, mayonnaise, cream cheese, green onion and Tabasco sauce. Cut French bread in half lengthwise.

Butter French bread and spread mixture on top. Top with cheese triangles. Place in a 450 degrees oven for 4 minutes.

TWO HOUR BUNSDARLENE HOLLMAN

2 tsp sugar1- cup lukewarm water2 tbsp yeast1- cups warm water6 tbsp sugar6 tbsp oil (Crisco)2 eggs (lightly beaten)flour1 tbsp vinegar

Mix water, sugar, yeast together and let stand 10 minutes. In another bowl mix vinegar, water, sugar, oil, eggs

and 1 cup flour together. Add the yeast mixture and 1 cup flour to the vinegar mixture and beat again. Add enough flour to make a soft dough, just past the sticky stage.

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


Health and HappinessHappiness

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1-888-884-9948 403-343-6623403-343-6623

7830

1K15

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

Red Deer

PUFF PASTRY CHEESE TWISTS

DARLENE HOLLMAN

1 sheet Butter Puff Pastry2/3 cup grated Parmigiano Reggiano1 tbsp poppy seeds tsp sea salt

Preheat oven to 400 degrees F, Line large baking sheet with parchment paper. Unroll puff pastry onto floured work surface; sprinkle pastry with Parmigiano, poppy seeds and salt. Press down on toppings to make them stick to pastry. Using sharp knife, cut pastry into inch thick strips. Your will get about 20. Twist each strip a few times to form a spiral and place 1 inch apart on prepared baking sheet.

Bake in centre of oven for 13 - 15 minutes or until golden brown. Transfer to wire rack to cool. Serve warm or at room temperature.

NUTS & BOLTSKARLA WYLD

12 cups Cheerios7 cups Shreddies5 cups Pretzels5 cups Crispix3 cups Mixed nuts1 cups butter2 tbsp. Worcestershire sauce2 tsp. garlic salt2 tsp. celery salt2 tsp. seasoned salt

Combine cereals, pretzels and nuts in a large roasting pan.

Melt butter in microwave or saucepan and add remaining four ingredients and mix together. Drizzle over cereal mixture. Toss to coat well. Bake, uncovered, in 250 degree F (120 degrees C) for about 2 hours, stirring every 30 minutes. Cool. Store in airtight container or bags.

& BOLTSWYLD

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BLUE CHEESE AND ROSEMARY SHORTBREAD

FROM THE ATCO 2014 HOLIDAY COLLECTION COOKBOOK

1 cup salted butter, softened cup berry sugar2 cups all-purpose flour cup crumbled blue cheese1 tbsp chopped fresh rosemary cup golden granulated sugar crystals

1. Using medium speed of an electric mixer, beat butter until creamy.

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

3. Using medium speed, beat for 3 minutes.

4. Stir in cheese and rosemary.5. Divide dough in half. Shape

each half into a 1 x8 inch log. Roll each log in sugar crystals to coat.

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

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

8. Meanwhile, preheat oven to 325F.

9. Unwrap logs and cut into inch thick slices.

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

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

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

13. Remove from cookie sheets

and cool on racks.14. Store in an airtight

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

Cooks Note: ATCO Blue Flame Kitchen used Kraft Foods Sugar in

the Raw Turbinado Style Golden

Sugar for the golden granulated

sugar crystals.

Nutritional analysis per cookie:

72 calories, 4.3 g fat, 0.9 g protein,

7.6 g carbohydrate, 0.1 g fibre, 54

mg sodium

A BIG BATCH OF BORSCHT

SUSAN ZIELINSKI

6 beets head of celery, chopped bag of mini carrots, chopped1 large can of diced tomatoes3 onions, chopped6 cloves of garlic2 bay leaves2 cans of broad beans cup dried dill bunch of parsleyeight shakes of pepperup to 1 cup of white vinegar12 cups vegetable broth

Beet PreparationBoil beets in skin, dont cut off ends or else juice will bleed out. Simmer at low boil for about 20

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

Soup PreparationSaute garlic and onions in 3 tablespoons of oil over low medium heat in soup pot, cook for about 10 minutes until soft, not brown.Add carrots and celery and sweat for about 10 minutes.Add vegetable broth and bring to a boil.Add bay leaves, tomatoes, beets, beans and simmer about 10 minutes.Add parsley, dill, pepper and simmer for about 10 minutes.Add cup of vinegar and if desired add the rest.

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

STAFF RECIPE


Deer Park Centre

30 Ave. & Dunlop St., Red Deer

Open Monday - Sunday 8 a.m. - 10 p.m.

Spruce View Co-op

Food MarketMain Street

Daily 9 a.m. - 7 p.m.

Lacombe Centre Co-op Market

Place5842 Hwy. 2A, Lacombe

Open Monday - Sunday 8 a.m. - 9 p.m

Innisfail Co-op Food Market4303 - 50 Street,

InnisfailDaily 8 a.m. - 9 p.m.

Plaza Centre

5118 - 47 Ave., Red Deer

Open Monday - Sunday 8 a.m. - 9 p.m.

Central AlbertaCentral Alberta

Co-opCo-op

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

Festive Festive EntertainingEntertaining Ideas IdeasENTERTAINING

IDEAS FROM RED DEER

LACOMBE

INNISFAIL

SPRUCE VIEW

Looking For......Quick & Easy Entertaining?

We have a huge selection of trays available at the deli, instore bakery and the new smokehouse sausages made in-storeQuick & Easy Meal Solutions?

ENTERTAINING IDEAS FROM

RED DEER

LACOMBE

INNISFAIL

SPRUCE VIEW

ENTERTAINING IDEAS FROM

RED DEER

LACOMBE

INNISFAIL

SPRUCE VIEW

Hot & Ready to Eat!

Fruit TraysSandwich Trays Meat & Cheese TraysSpinach Dip TraysVegetable Trays

Great Gift Ideas!

Custom Gift Baskets Cheese Gift Boxes

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

w w w. c e n t r a l a b . c o o p78302K15


EDAMAME-CRUSTED LAMB LOLLIPOPS


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

cup frozen shelled edamame, thawed and patted dry1 cup panko1 tbsp chopped pea shoots1 tsp grated lemon peel1 tsp fresh lemon juice1 tsp basil, crumbled tsp cayenne pepper tsp ground coriander tsp ground cumin tsp turmericPinch salt1 cup all-purpose flour4 large eggs2 frenched racks of lamb (8 ribs each)Curried Cucumber Yogurt (recipe on page 18)*

1. Preheat oven to 375F.

2. Place edamame in a food processor; process, using an on/off motion, until finely chopped. Add panko, pea shoots, lemon peel, lemon juice, basil, cayenne pepper, coriander, cumin, turmeric and salt; process, using an on/off motion, until combined.

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

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

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

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

baking sheet.

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

8. Let stand for 10 minutes before serving. The internal temperature will continue to rise several degrees during standing. The final temperature should be 140F for rare lamb.

9. Serve with Curried Cucumber Yogurt. Makes 16.

Cooks Note: Pea shoots are a pea plants thin leaved offshoots. They have a mild pea flavour. Look for them in the refrigerator case in the produce section of grocery stores. If desired, ask your grocery stores butcher or at a specialty butcher shop if they can french 16 individual lamb ribs for you.Nutritional analysis per lollipop: 213 calories, 13.3 g fat, 12.7 g protein, 9.8 g carbohydrate, 0.6 g fibre, 64 mg sodium


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

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CURRIED CUCUMBER YOGURT


1 CUP PLAIN YOGURT3/4 CUP FINELY CHOPPED SEEDED ENGLISH CUCUMBER1 TBSP FRESH LIME JUICE1 TSP GRATED LIME PEEL1 TSP CHOPPED FRESH CILANTRO1/4 TSP CURRY POWDER1/8 TSP CAYENNE PEPPER1/8 TSP SALT

Combine all ingredients until blended. Refrigerate until serving. Makes 1 cups.


ENTREESBROCCOLI WILD RICE CASSEROLE

MARIAN SAGE

Ingredients:3 cups broccoli, chopped1 pkg. Uncle Bens Long Grain and Wild Rice1 cups cheddar (or marble) cheese, shredded10 oz. can mushroom soup

Directions:1. Blanche broccoli2. Cook rice according to package

directions3. Combine broccoli, rice, soup,

and 1 cup of cheese4. Put into casserole dish5. Sprinkle remaining cheese on

top6. Bake at 350 degree F for 30

minutes

Note: One cup of cooked ham or chicken may be added to the casserole before Step 5.

BAKED MARGARITA SPAGHETTI SQUASH

AUDREY GAUTHIER

1 large spaghetti squash3 tbsp. olive oil1-2 Roman tomatoes, diced2 tbsp. finely chopped basil cup shredded Mozza cheese1 tsp. of salt1 tsp. pepper1 tsp. garlic powder or salt

Preheat oven to 400 degrees. Slice squash in half lengthwise down the middle. Remove the seeds and centre strings. Place on a cookie sheet. Drizzle the two halves with oil and sprinkle with salt, pepper and garlic powder. Bake for 30-40 mins, until tender. Remove from oven. Scrape and fluff spaghetti with a fork. Leave in the skin. Turn on the broiler. Add tomatoes and basil and stir in the squash. Sprinkle with cheese. Broil for 3-4 minutes. Serve hot.

VERENIKAS DARLENE HOLLMAN

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

Filling:cottage cheesegreen onions1 eggsalt and pepper

Place filling in center of triangle, squeeze corners together and cook in boiling salted water for approximately 20-30 minutes. Cover with cream gravy.

Cream Gravy:sour cream (heated)salt and pepper

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Southpointe Common#183, 2004 - 50 Avenue, Red Deer

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

Proudly serving multiple generations in Central Alberta

for 17 years!

Christmas HoursStarting Nov. 30

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

6144

K15

STRATADARLENE HOLLMAN

12 slices white bread, crust removed and cubed1 pound bacon, cut into 1 inch pieces and crisply fried red pepper chopped1 bunch green onions chopped4 cups shredded cheddar cheese6 eggs3 cups milk tsp salt, tsp dry mustard, tsp pepper

Place of cubed bread in greased 9x13 pan, cover with of bacon, onion, pepper and cheese. Repeat. Mix remaining ingredients and pour over. Place in fridge overnight or for 2 hours. Bake uncovered at 350 F, 30-40 minutes or until firm in center.

SPINACH BACON CHEESE QUICHE DARLENE HOLLMAN

1 pound Smoked Bacon cooked and crumbled6 large eggs beaten1- cups heavy creamSalt and Pepper2 cups chopped fresh spinach1 cup shredded cheese (any kind)1 (9-inch) refrigerated pie crust fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F. Combine the eggs, cream, salt and pepper and blend together. Layer the spinach, bacon and cheese in the bottom of the pie crust then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

TURKEY RICE DRESSINGDARLENE HOLLMAN

3 cups rice, cooked day beforeSaut 2 onions and celery in oilCombine onions/celery and 4 cups bread crumbs with riceAdd sage, pepper, salt, hys seasoning salt and 2 tbsp oilSeason inside of cavity then stuff cavity and tie, baste turkey with butter and bake


CREAMY TURKEY CHOWDER

DARLENE HOLLMAN

1 large onion chopped3 celery ribs with leaves cut into inch pieces6 tbsp margarine6 tbsp flour1 tsp salt tsp pepper tsp garlic powder tsp each of sage and thyme1- cups milk4 cups cubed, cooked turkey5 medium carrots cut into inch pieces1-2 cups turkey or chicken broth1 cup frozen peas or corn

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

Add turkey and carrots. Add enough broth until soup

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

GROS CREPEDARLENE HOLLMAN

cup butter1 cup all-purpose flour1 cup milk6 eggs, slightly beaten1/8 tsp salt

Preheat oven to 350F, Melt butter in a medium baking dish or skillet. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. Bake on center rack in the preheated oven for 30-40 minutes, until golden brown.

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

TILAPIA TACOS WITH CILANTRO CREAM

DARLENE HOLLMAN

8 original toritilas 1/3 cup low fat sour cream cup chopped fresh cilantro, plus leaves for garnish cup cilantro chili lemon grilling sauce, divided2 limes, juiced, divided1 pkg Tilapia fillets, thawed and patted dry tsp each salt and pepper1 cup shredded red cabbage1 ripe avocado, peeled and sliced

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

Set wrapped toritilas on top rack to warm through, 2-3 minutes. Season tilapia with salt and pepper, and brush with remaining grilling sauce. Place fillets on parchment paper-lined baking sheet. Bake until cooked through., 7-8 minutes.Flake fish gently with a fork, drizzle with remaining lime juice and arrange on a platter with cabbage, avocado, sour cream mixture and tortillas. Garnish with cilantro leaves.

CHICKEN SCHNITZELVIOLA FIDLER

cup flour1 cup cornflakes or breadcrumbs2 eggs2 large boneless chicken breast tsp pepper tsp salt2 tbsp olive oil1 tbsp butter

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


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MEAL IN ONEVIOLA FIDLER

1 lb hamburger (degreased) placed on bottom of 2 quart casseroleAdd in :1 tsp salt1 onion4 medium potatos cubed (poured over casserole)1 can cream corn (microwave 25 minutes on high, stirring gently once or twice)

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

RIBS ADOBOVIOLA FIDLER

1 cup water3 tbsp vinegar2 tbsp soy sauce1 tsp salt tsp pepper tsp garlic powder2 bay laves1 tbsp oyster sauce2 lbs pork spareribs cut in short lengths

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

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

LEMON CHICKEN WINGSKARLA WYLD

2 pounds chicken wings (tips removed) can use other chicken cuts as wellBatter:4 tbsp flour2 tbsp cornstarch1 tsp garlic salt1 tsp pepper

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

Sauce:2 tbsp vinegar6 tbsp white sugar1 lemon, sliced2 tsp ketchup

Combine sauce ingredient in microwavable bowl for 3 mins. Stir, press lemon slices. Cook for 3 more minutes. Pour sauce over cooked wings.

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


CROCK POT CHICKEN TACO CHILI

DIANE EVANOFF

Ingredients:1 onion chopped1 sixteen oz. can black beans1 sixteen oz. can kidney beans1 eight oz. can tomato sauce10 oz. package frozen corn kernels2 (14.5 oz.) cans diced tomatoes with chilies1 packet taco seasoning1 tbsp. cumin1 tsp chili powder24 oz boneless, skinless chicken breasts and chili pepper, chopped cup fresh cilantro

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

Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. It is great with low fat cheese, sour cream, over rice and with multigrain chips. Makes a lot 10 servings and its even better the next day for lunch

TURKEY CACCIATORE WITH A TWIST

DIANE EVANOFF

2 small or 1 large onion, chopped2 garlic cloves crushed3 tbsp. olive oil2 tsp. dried oregano3 cans chopped tomatoes or cherry tomatoes1 tbsp. sugarLittle splash of vinegar.About 500 grams leftover turkey shredder into chunks1 x 125 balls mozzarella2 good handfuls of breadcrumbs.

Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning. Then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat over to 220 degrees. Tear off mozzarella in chunks then scatter over breadcrumbs with a bit more ground pepper. Bake for 20 mins. until turkey is piping hot and bubbling.

SCHULTZS BROCCOLI EASY CHEESY STYLE

EILEEN SCHULTZ

1 pounds broccoli or 2 large bunches2 ten oz. cans of cream of mushroom soup cup of half and half cream4 tbsp. grated red onion1 cups grated cheddar cheese1/16 tsp. paprika1/16 tsp. salt1/16 tsp. pepper1 cup of bread crumbs (or crushed Ritz crackers)8 slices of bell pepper, red and green

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

In the meantime, heat mushroom soup with half and half cream. Add grated red onion, cheddar cheese and all spices. Place well drained broccoli in a baking dish. Pour sauce over broccoli, spread Ritz cracker crumbs over top and place bell peppers on top of crumbs. Bake at 350 degrees F for about 25 mins or until top is slightly brown and bubbling. Serve as a vegetable with any main dish.

over rice and with multigrain chips. Makes a lot 10 servings and its even better the next day for lunch

dish. Pour sauce over broccoli, spread Ritz cracker crumbs over top and place bell peppers on top of crumbs. Bake at 350 degrees F forabout 25 mins or until top is slightlybrown and bubblingg. Serve as a vevvevvevegegeggettatablbblbleee wiwiwwwiwiththth anynyy mmmmaiaiainnn dididishshsh..


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

4 Red Deer 4 Red Deer Locations Locations To Serve To Serve

You Better!You Better!

7826

0K15

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

AUDREY MICHAYLUK

4 cornish game henssalt and pepper1 lemon, quartered 4 sprigs of rosemary3 tbsp. olive oil4 cloves of garlic or more1/3 cup white wine1/3 cup of chicken broth4 sprigs of rosemary for garnish

Preheat oven to 450 degrees. Rub hens with 1 tbsp. of olive oil and season with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in each hens cavity. Arrange hens in large roasting pan with garlic cloves around the hens. Roast for 25 mins at 450 degrees. Then reduce the temperature to 350.

Whisk the white wine, chicken broth and the remaining 2 tbsp. of olive oil. Pour over the hens. Continue roasting for an additional 25 mins, basting every 10 mins with the drippings from the roasting pan. Cook until golden brown and juices run clear.

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


DESSERTSSWEDISH COFFEE BREAD

CARLENE M. KILLAM

IngredientsBread:1 cup whole milk cup white sugar cup butter2-pkg active yeast dissolved in cup warm waterAbout 4 cups all purpose flour1 large egg teaspoon salt1 teaspoon ground cardamomFilling:2 Tbsp melted butter cup brown sugar, packed1 Tbsp white sugar2 teaspoons cinnamon1 cup golden raisins (optional) cup slivered almonds (optional) cup almond paste (optional)Egg glaze:2 egg yolks2 Tbsp cream

Sugar glaze:1 cup powdered sugar1 Tbsp water

Method:1. Put milk into a small saucepan

and heat on medium heat until steamy (but not boiling). Remove from heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and egg.

2. Mix in salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl.

3. Turn out onto a floured

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

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

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

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

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

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

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

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

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

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

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

23RED DEER ADVOCATE SATURDAY NOVEMBER 15, 2014 CAROLS AND COOKIES403.340.3388

Hot & SpicyPrices subject to change without notice.

Appetizers Dim Sum Spring Roll1. Egg Roll2. Spring Roll3. Crispy Wonton (12)4. Dry Garlic Spareribs5. Fried Wonton Szechuan Style6. Pork Dumplings (12)7. Deep Fried Chicken Wings8. BBQ PorkSoup9. Wor Wonton Soup (for 2)10. Wonton Soup11. Wor Mein Soup (for 2)12. Chicken Noodle Soup13. Hot & Sour Soup (for 2)Chicken14. Chicken with Black Bean Sauce15. Lemon Chicken16. Chicken Hot Pot (boneless)17. Szechuan Chicken18. Sweet & Sour Chicken Balls19. Curry Chicken20. Almond Guy Ding (stir fried)21. Almond Soo Guy (deep fried)22. Chicken with Cashew Nuts23. Moo Goo Guy Pan24. Palace Style Chicken25. Ginger ChickenBeef26. Beef Tenderloin with Black Bean Sauce27. Special Beef Tenderloin28. Beef with Broccoli29. Beef with Green Peppers in Black Bean Sauce30. Beef with Fresh Tomatoes31. Beef with Snow Peas32. Ginger Beef33. Curry Beef34. Beef with Satay Sauce35. Szechuan Beef36. Mushrooms with Beef Hot Pot37. Beef Ginger Hot Pot

Pork38. Salt & Pepper Pork39. Sweet & Sour Spareribs40. Sweet & Sour Pork41. Honey Garlic Spareribs42. Diced Pork with Cashew Nuts43. Palace Style Pork44. Peking Sweet & Sour SpareribsSeafood45. Deep Fried Shrimp46. Shrimp in Black Bean Sauce47. Shrimp with Cashew Nuts48. Pan Fried Prawn49. Palace Style Shrimp50. Scallops in Black Bean Sauce51. Salt & Pepper Squid52. Shrimp with Snow Peas53. Shrimp with Fresh Tomatoes54. Curry Shrimp55. Scallops with Snow Peas56. Shrimp, Scallops & Squid with Mixed Vegetables57. Seafood Tofu Hot Pot58. Salt & Pepper Prawns59. Szechuan Shrimp60. Szechuan ScallopsChow Mein (Noodles)61. Chicken Chow Mein62. Beef Chow Mein63. BBQ Pork Chow Mein64. Shrimp Chow Mein65. Special Chow Mein66. Vegetable Chow Mein67. Seafood Chow Mein68. Beef with Satay Sauce Chow Mein69. Beef Chow Mein (Cantonese Style)70. BBQ Pork Chow Mein (Cantonese Style)71. Jumbo Prawn Chow Mein (Cantonese Style)72. House Special Chow Main (Cantonese Style)Fried Rice73. Chicken Fried Rice74. Beef Fried Rice75. BBQ Pork Fried Rice76. Shrimp Fried Rice

77. House Special Fried Rice (Yang Chow)78. Mushroom Fried Rice79. Steamed RiceChop Suey (Mixed Vegetables)80. Chicken Chop Suey81. Beef Chop Suey82. BBQ Pork Chop Suey83. Shrimp Chop Suey84. House Special Chop Suey85. Scallop Chop Suey86. Hot & Spicy Chop Suey87. Stir Fry Chop SueySpecials88. Mussels in Black Bean Sauce89. Teriyaki Wings90. Honey Garlic Boneless Pork91. Honey Garlic Chicken WingsEgg Foo Yong92. Plain Egg Food Yong93. Chicken Egg Foo Yong94. Beef Egg Foo Yong95. BBQ Pork Egg Foo Yong96. Shrimp Egg Foo Yong97. Mushroom Egg Foo Yong98. Oriental Special Egg Foo YongRice Noodles99. Beef Chow Mein with Soy Sauce100. Beef Rice Noodles with Soy Sauce101. Beef Rice Noodles with Black Bean Sauce102. Singapore Vermicelli (curry)103. Hah Moon Vermicelli (sweet & sour)104. Special Shanghai Noodles105. Chicken Shanghai Noodles106. Beef Shanghai Noodles

FREE DELIVERY OVER$35 WITHIN CITY LIMITS10% OFF PICKUP ORDERSOVER $25 (before tax)FREE Six Pack PEPSI onpick-up or delivery of $60 or more.

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

Combination DinnersDinner for Two2 Egg RollsDry Garlic SpareribsChicken Fried RiceSweet & Sour Chicken BallsBeef Chop SueyFortune Cookies

Dinner for Four4 Eggs RollsDry Garlic SpareribsDeep Fried ShrimpBeef with BroccoliChicken Fried RiceSweet & Sour Chicken BallsSweet & Sour PorkFortune Cookies

Dinner for Six6 Egg RollsDeep Fried Shrimp Ginger BeefLemon ChickenSweet & Sour PorkBeef with BroccoliHouse Special Fried RiceHouse Special Cantonese Chow MeinFortune Cookies

Catering private parties up to

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SMORES RICE KRISPIES TREAT PINWHEELS

VIOLA FIDLER

10 oz miniature marshmallows cup buter (plus more for greasing)5 cups Rice Krispies cereal cup graham cracker crumbs7 oz jar marshmallow crme6 Hersheys chocolate bars

Preheat oven to 200 degrees.Line a 10x15 jellyroll pan with

waxed paper, butter the waxed paper and set aside.

Combine marshmallows and one quarter cup of butter in a microwave bowl. Cover and heat on high for 30 seconds, stir and repeat until completely blended. Stir in cereal and crumbs. Press mixture into prepared pan. Spread marshmallow crme on top using spatula. Place bars on top of marshmallow crme and put in oven for two mins. Use a spatula to spread the softened chocolate. Let cool for 19 mins. Roll up jellyroll style (like cinnamon roll) starting on long side. Peel away the waxed paper as you roll. Pinch seams together. Place seam side upside down and refrigerate for 30-40 mins. or until chocolate has set.

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

CHERRY TARTSISSY COVEY

250 g. cream cheese200 mL condensed milk lemon juice1 can ED Smith Cherry Tart fillingmini tart shells

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

CHRISTMAS LOG BARB PETTIE

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

1 pkg Mr. Christies Chocolate Wafers1 tub Cool Whip toppingAssortment of candied spearmint leaves and red cherry candies.

Spread one side of each chocolate wafer with about a teaspoon of Cool Whip. Place wafers end-to-end on a

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

CCHRISTMAS LLOGRISTMAS LLAS LLORIS r

CCCCHHEERRRRYY TTTTAARRTTSS

STAFF RECIPE

STAFF RECIPE


Hwy 2 Eastside, Gasoline AlleyRed Deer

403-348-8882

Gaetz Ave., NorthRed Deer

403-350-3000www.garymoe.com

Hwy 2 Westside, Gasoline AlleyRed Deer

403-342-2923

VolkswagenHwy 2

WINTERWINTER Tire Sale!Tire Sale! Nitrogen Filled FREE Changeovers for Life*

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WHY BUY TIRES FROM GARY MOE?WHY BUY TIRES FROM GARY MOE?

LOCALLY OWNED

AND FAMILY OPERATED

CARIES PUMPKIN CAKE

AUDREY GAUTHIER

4 beaten eggs1 large can (796 mL) pure pumpkin1 cups sugar (use Splenda for diabetic)2 tsp. cinnamon1 tsp. ginger tsp cloves1 large (370 mL) can evaporated milk1 dry package yellow cake mix (use gluten-free, if celiac) cup butter or margarine

Beat the eggs and pumpkin together in a large bowl. Add the sugar, spices and milk and mix well. Pour into a greased 9 x 13 inch cake pan.

Cut the butter or margarine into the dry, yellow cake mix. Sprinkle on top of the pumpkin mixture. Bake in a preheated 350 degree oven for about one hour or until a knife can be cleanly inserted. Cool; spread with whipped cream or regular or low fat whipped topping.

JIFFY CINNAMON ROLLS

COLLEEN STONE

2 cups flours2 tbsp sugar4 tsp baking powder1 tsp salt cup o butter

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

Filling:1/3 cup butter1 cup packed brown sugar3 tsp cinnamon1/3 cup raisin or currents (optional)Mix together first ingredients

and place 1 tsp of filling in the bottom of each well sprayed or greased muffin tin. Spread the remaining filling on the rectangle of dough and roll as a jelly roll. Mark and then cut roll into 12 even rolls and place cut side down in the muffin tins. Bake 375 for 18-20 mins. When cooked, turn out on rack to cool.

GINGER CANTALOUPEGLORIA MILLICHAMP

1 cantaloupe tsp ginger2 tsp honey

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

DARK CHOCOLATE TRAIL MIX

GLORIA MILLICHAMP

cup of unsalted almonds cup of unsalted walnuts cup unsalted sunflower seeds2 oz of dark chocolate chips (70 per cent cocoa or more)1 cup of raisins1 cup of blueberries (dried)

Combine all ingredients. Store in an airtight containers.


BECS FLAPPER PIEDARLENE HOLLMAN

1- cups graham cracker crumbs 2 cups milk cup white sugar 2 egg yolks, beaten1/3 cup butter, softened 1 tablespoon butter cup white sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch 3 egg whites1 tablespoon all purpose flour cup white sugar teaspoon salt teaspoon almond extract

Mix together graham cracker crumbs, cup sugar, and 1/3 cup softened butter or margarine. Press into a nine inch pie plate, reserve cup for topping. Bake at 375 degrees F (190 degrees C) for 8 minutes.

Mix cup sugar, cornstarch, flour, and salt in a saucepan, Stir in milk gradually, Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring. Remove from heat, stir in 1 tablespoons butter or margarine and vanilla. Cool 15 minutes, and pour into crumb crust.

Cool completely.Beat egg whites until soft peaks

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

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

STAFF RECIPE

PEANUT BUTTER OAT SQUARES LANA MICHELIN AND PAUL COWLEY

2/3 cup soft butter/margarine1 cup smooth peanut butter2 eggs1/3 cup sugar1 cup golden sugar packed 1 tsp vanilla tsp almond extract1 cup sifted all purpose flour1 tsp baking powder tsp baking soda tsp salt1 cup quick-cooking rolled oatsIcing sugarHeat oven to 350 degrees. Grease a jelly roll pan (15 x 10 x 1).

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


Corner of Taylor Drive & 22nd St.,

Red Deer

ORDER ONLINE OR CALL AHEAD FOR PICK-UP OR

DELIVERY

swisschalet.com

403-755-1393

Registered T.M. of cara Operations Limited

7614

7K15

22nd STREET

HIGHWAY 2TA

YLO

R D

RIV

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GA

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VE

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SWISS CHALET

THE BRICK

12.99 White meat add 1.50

PEANUT BRITTLEDARLENE HOLLMAN

cup white syrup1 cup sugar

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

WHIPPED SHORTBREAD COOKIES

DARLENE HOLLMAN

1- cups sifted all purpose flour cup sifted icing sugar cup corn starch1 cup butter (room temp)

Heat oven to 325 degrees F (or less). Sift, then measure flour and icing sugar. Stir together with corn starch. To softened butter, gradually add dry ingredients while beating with electric mixer. When blended. beat on high speed until mixture is fluffy. Drop by spoonfuls into an ungreased cookie sheet. Bake about 15 minutes, until cookies are just set and very slightly browned around the bottom.

MARBLE BARKDARLENE HOLLMAN

6 squares Semi-Sweet or Bittersweet chocolate6 squares white chocolate1 cup whole toasted nuts or dried fruit

Chop each square of chocolate into 8 pieces, place into 2 separate small bowls.Partially melt each chocolate over hot water, remove from heat and continue stirring until melted and smooth.

Stir in half the nuts or dried fruit into each bowl of melted chocolate.Drop spoonfuls of chocolate, alternating white and dark on a waxed paper-lined cookie sheet.

Using the end of a knife, draw the dark and white chocolate together to give a marbled effect. Gently tap cookie sheet on counter to smooth surface.Chill until firm. Store in refrigerator do not freeze.

ered psmall pieces.

beablm


CREAM CHEESE MINTS

DARLENE HOLLMAN

4 oz cream cheese, softened3- cups icing (confectioners) sugar1/8 tsp peppermint extractdrop of green liquid food coloringdrop of red liquid food coloringdrop of yellow liquid food coloring granulated sugar

Mash cream cheese with fork in large bowl. Add icing sugar and extract. Mix well. Divide into 4 equal portions.

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

Roll balls in granulated sugar in small shallow dish until coated. Flatten balls with fork, thumb or bottom of glass. Place mints on waxed paper-lined baking sheet with sides. Let stand until dry. Chill. Makes about 146 mints. Refrigerate in an airtight container.

STAFF RECIPE

STAFF RECIPE

PUMPKIN CHIFFON PIE

JOSH ALDRICH

1 baked 9 or 10 inch pie shell 1 envelope plain gelatin cup cold water3 egg yolks slightly beaten3 egg whites beaten stiff1 cup pumpkin tsp cinnamon tsp. nutmeg tsp. ginger tsp. salt cup milk1 cup sugarDissolve gelatin in water. Add

egg yolks to pumpkin in top of

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

TOFFEE CRUNCHJOSH ALDRICH

1 cup butter or margarine1 1/3 cup sugar1 tbsp light corn syrup3 tbsp. water3 cups Rice Krispies

1 eight-oz package of semi-sweet chocolate chips

Melt butter or margarine in large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring occasionally to HARD CRACK stage (300 degrees F). It will

boil quite high in the saucepan so watch carefully so it doesnt boil over. Colour will begin to turn more dark gold instead of the creamy yellow/white at this point. Remove from the heat and quickly stir in the Rice Krispies. Immediately spread onto buttered cookie sheet about inch thick and cool. Melt chocolate and spread over candy (chocolate can also be put right into the hot candy and melt). When chocolate is set, break into pieces. Doubling the recipe fills a basic size cookie sheet.

yyChChililll. MM kakes abbo tut 114646 miintts. ReRefrfrigigereratatee inin aann aiairtrtigightht cconontataininerer.


2014 Dodge Challenger R/Tfrom Southside Dodge Chrysler Jeep and RV CentreRetail Value:

$45,055 + GST

150 Retro Travel TrailerSupplied by Uncle Bens RVRetail Value: $16,900 + GST

Collicutt Passes - 1 Year FamilySupplied by City of Red DeerRetail Value: $1,085 + GST

Honda TRX 420 FME ATVSupplied by Turple Bros LtdRetail Value: $7,759 + GST

2 Day Kootenay Lake Fishing CharterSupplied by Reel Adventures Sport shingRetail Value: $1,200 + GST

Home Theatre PackageSupplied by Audio IntegrationsRetail Value: $2,399 + GST

2 Prizes of Heated Massage ChairSupplied by Ingrid AndersonRetail Value: $6,000 each + GST

Retail Value of Kinsmen Dream Home

$640,000+ GSTTotal number of tickets printed - 14,115

Order tickets online at:www.reddeerkinsmen.com

or call 403.356.3900 Toll Free: 1.866.559.6759All draws take place at

1 Lazaro Close, Red Deer, AB

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License number 385965

Open Saturday and Sunday 1pm-5pm

Trip for 4 to Puerto VallartaSupplied by Janice Resch of Century 21 and Marival Residence and World SpaRetail Value: $11,680 + GST

EARLY BIRD PRIZE

60% SOLD OUT!

Early BirdCut o

Nov. 23


TARTUFI (ITALIAN TRUFFLES)

DARLENE HOLLMAN

3- oz dark chocolate bar, chopped (use a good quality dark chocolate)1/3 cup whipping cream2 tsp balsamic vinegar (can substitute with 1 tbsp orange liqueur)-6 tbsp chocolate sprinkles

Heat chocolate and whipping cream in small heavy saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Add vinegar (or substitute). Stir, Chill uncovered, for about one hour, stirring occasionally until just firm enough to roll into balls, using about 2 tsp for each.

Roll balls in chocolate sprinkles in small shallow dish until coated. Place on waxed paper-lined baking sheet with sides. Chill. Makes about 16 truffles. Refrigerate in an airtight container for up to a week.

STRAWBERRY SPOON DESSERT DRINK

VIOLA FIDLER

1 cubed fresh pineapple1 cup fresh strawberries2 tsp. sugar1 pint lemon sherbet4 cups chilled ginger ale

To prepare pineapple, cut off stem and crown ends. Cut off rind all around from top to bottom. Remove eyes with pointed knife cut into lengthwise quarters. Cut away core and cut into chunks. Wash and hull strawberries. Cut in half. Place strawberries and 1 cup pineapple in large bowl and sprinkle with sugar. Let stand until ready to use. Divide fruit among four large glasses and add cup sherbet to each glass. Pour 1 cup ginger ale in each glass and serve immediately. Makes four servings.

STAFF RECIPE

WAKEM FAMILY CHRISTMAS CAKE

RENE FRANCOEUR

4 cups of all purpose flour1 lb butter 1 lb brown sugar1 lb of almonds1 lb of dates2 lbs of raisins (5 cups)2 lbs of currents (5 cups)2 bottles of cherries (red and green) lb of citron peel8 eggs cup of molasses1 tsp salt1 tsp nutmeg2 tsp mace

2 tsp cinnamon1 tsp baking soda cup cherry juice

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

500 grams = 1 lb and 1 lb = 2 cups


GST in not included in prices - Cash,

Debit, Mastercard, and Visa Accepted at

the Door

7825

8K15

Other menu items available

Inside Jackpot CasinoInside Jackpot Casino

APPETIZERSEgg RollSpring RollDeep Fried WontonsPork DumplingsDry Garlic SpareribsDeep Fried WingsSalty & Spicy WingsSOUPSChinese Chicken Noodle SoupWonton SoupWor Wonton Soup (For 1)(For 2)Wor Mein Soup (For 1)(For 2)

BEEFGinger BeefBeef With BroccoliBeef with Black Bean Soup

Beef with Snow PeasSzechuan BeefCurried Beef

CHICKENGinger ChickenPineapple Chicken BallsChicken with AlmondsChicken with Cashew NutsLemon ChickenChicken Soo GuyChicken with Black Bean SauceCurried ChickenSalty & Spicy Boneless Chicken

PORK & SPARERIBSSweet & Sour Boneless PorkSweet & Sour SpareribsHoney Garlic SpareribsSzechuan PorkSzechuan Spareribs

SEAFOODDeep Fried ShrimpsCurried ShrimpsShrimps with Black Bean SaucePan Fried Shrimps w/Oyster SauceScallops with Snow PeasSalty & Spicy CalamariSalty & Spicy Shrimps

FRIED RICESpecial Fried RiceBeef, Chicken, or BBQ Pork Fried RiceVegetable Fried RiceShrimp Fried RiceSteamed RiceVegetable Chow MeinSpecial Chow MeinBeef, Chicken, or BBQ Pork Chow Mein Shrimp Chow MeinSeafood Chow MeinShanghai NoodleSingapore Noodle

GOURMET DINNERSDINNER FOR ONE

$13.95A

Spring RollPineapple Chicken

BallsSweet & Sour Pork

Beef w/BroccoliChicken Fried Rice

BSpring Roll

Deep Fried ShrimpsGinger Beef

Chicken Chop SueyChicken Fried Rice

DINNER FOR TWO$25.90

Spring RollsPineapple

Chicken BallsSweet & Sour

PorkChicken Chow

MeinChicken Fried

Rice

DINNER FOR FOUR$56.80



PorkBeef with Broccoli

Chicken Chow Mein

Chicken Fried Rice

DINNER FOR SIX$77.70



PorkBeef with Broccoli

Chicken Chow Mein

Deep Fried Shrimps

Chicken Fried Rice

Business Hours: Monday - Thursday

11 am - 11 pm Friday - Saturday

11 am 12 am Sundays & Holidays

11 am - 10 pm

10% Off pick-uporders

over $20

Full Take-Out Menu available atwww.jackpotcasinoreddeer.com

SpecialsAll Day Breakfast

Chinese BuffetSunday 4pm - 6:30pm $6.75Seniors SpecialWednesday Noon - 7pm $9.00Prime RibThursday 5pm - 11pm $9.75Steak SandwichSaturday 4pm - Midnight$10.50

Telephone (403)

348-8488

4705 - 50th Street,

Red Deer


BUTTER PECAN PUDDING FUDGE

DARLENE HOLLMAN

2 tsp butter cup chopped pecans1 box of butterscotch pudding powder (not instant), 6 serving size1/3 cup milk1 tsp vanilla extract3 tbsp butter2- cups icing (confectioners) sugar

Melt first amount of butter in small shallow frying pan on medium. Add pecans. Cook for 3-5 minutes, stirring often until pecans are golden. Set aside.Whisk next 3 ingredients in large microwave-safe bowl until smooth. Add second amount of butter. Microwave, uncovered, on high for 1 minute. Whisk until smooth. Microwave on high for 30 seconds. Whisk. Microwave on high for 50-60 seconds until just beginning to bubble on side of bowl. Do not overcook. Whisk.Immediately whisk in icing sugar until thickened. Stir in pecan mixture. Line 9x5x3 inch loaf pan with foil, leaving 1 inch overhang on long sides. Grease foil with cooking spray. Press mixture evenly in pan. Chill until firm. Holding foil, remove fudge from pan. Discard foil. Cuts into 40 pieces. Store in fridge up to week.

STAFF RECIPE

CHOCOLATE CARMEL SQUARESLEONA KORCHINSKI

Crust: cup + 2 tbsp. butter cup sugar1 cup florCombine butter and sugar, add flour. Press into 8 inch square baking pan.Bake 20-25 mins at 375 degrees F.Filling: cup butter2 tbsp corn syrup

cup brown sugar can eagle brand

Combine in saucepan, bing to boil for 5 mins, using reduced heat to prevent scortching (stir constantly).

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


For All Your For All Your Entertaining This Entertaining This Holiday SeasonHoliday Season

#190, 6900 Taylor Drive 403.341.5667Unit 1B 2250 50th Ave. 403.341.5516 7647

9K15

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

Earl Dreeshen M.P.Red Deer Constituency

Ph: 347-7426Ph: 347-7426Fax: 347-7423 www.earldreeshen.ca

7826

1K15

STRAWBERRY ORANGE PAVLOVADARLENE HOLLMAN

1/3 cup sugar3 eggs1 cup whipping cream2 tsp grated orange rind1/3 cup freshly squeezed orange juice1 tbsp butter2 cups fresh strawberries6-8 meringue nests (can be purchased at your local food store)

In a heat proof bowl set over a saucepan of simmering water, whisk together sugar, eggs, cup of whipping cream, orange rind and juice. Cook, whisking constantly, for about 10 minutes or until thick.Remove from heat and whisk in butter until melted. Place plastic wrap directly on the surface and refrigerate until chilled, about 2 hours.

Trim hulls from strawberries and cut lengthwise into slices, set aside. In a chilled bowl, using an electric mixer whip remaining cup cream to stiff peaks.Fold of whipped cream into orange mixture to lighten. Fold in remaining whipped cream and half of strawberries (can be covered and refrigerated for up to 4 hours).

Spoon filling into meringue nests and tip with remaining strawberries. Serve immediately.

CHOCOLATE GANACHE BROWNIESDARLENE HOLLMAN

2 cups bittersweet chocolate1 cup plus 2 tbsp butter4 eggs1- cups sugar1-2/3 cup cake flour1 tbsp vanilla cup unsweetened cocoa2/3 cups chocolate chipsSeveral peppermint candies, crushed cup icing sugar

Preheat oven to 350 degrees. Melt butter and chocolate in a microwave safe dish, in a separate bowl, beat eggs and sugar until light and fluffy. Add vanilla and mix. Beat in melted chocolate mixture slowly. Add cake flour and cocoa powder. Mix until incorporated. Gently fold in chocolate chips just until incorporated. Pour into a parchment lined jellyroll pan and bake 15 - 20 minutes. Brownies will be soft in the centre. Cool and sprinkle with icing sugar and crushed peppermint candies.

Spoon filling into meringue nests and tip withrererereremamamamamaininininininininningggg ggg stsstststrarararrawbwbwbwbwbbwberererererrerrririririr eseseses. . SeSeSeServrvrvrveeee imimimimmemememediddidi tatat lelelelyyyy.y.y


MINI CHOCOLATE CUPCAKES

JOAN GROVER

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

1 300g bag Chocolate chips1 300g bag Butterscotch chips1 300g bag Peanut Butter Chips

Add 1 cups Ripple Chips(crushed before measuring)

1 cups chopped PeanutsPour into mini Cupcake papers(put cupcake papers close

together in pan, they will be easier to pour.

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

ALMOND PUFF PASTRYKARLA WYLD

Crust:1 cup flour cup butter2 tbsp. waterMix all ingredients for crust. Divide dough in half. Pat each half onto cookie sheet, shaping each to be about 3 inches wide and the length o

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