Special Features - Hot Dish - Recipes and Carols 2013

Abbotsford’s own sweet and saucy recipe book

2013

Quick & Easy HOLIDAY DESSERTS

CHRISTMAS CAROLS INSIDE!

recipes inside

delicious

Hungryyet?

2 hot dish december 2013

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hot dish december 2013 3

dessertby chef Tammi Lusk

Not Your Mama’s Fruitcake

cake:

• Cream shortening.

• Add sugar gradually, beating between additions.

• Add eggs and beat well. Stir in vanilla. In separate bowl combine flour, baking powder and salt.

• Add dry ingredients to shortening mixture, alternating with milk, beginning and ending with dry ingredients.

• Blend well. Divide batter into two greased and floured 8" round cake pans. Bake at 350º for 30 - 35 minutes or until toothpick comes out clean.

• Cool.

chocolate edge:

• Melt together 4 squares semi-sweet and 3 squares unsweetened Bakers chocolate.

• Spread thinly on parchment lined cookie sheets - create two 12" by 5" rectangles.

• Allow to cool at room temperature just until firm, but pliable enough to bend around cakes.

assembly:• Spread filling on top of one cake, stack second cake

on top.

• Spread top and sides with remaining filling. Smooth chocolate rectangles around outside edge of cakes,butting ends together and creating an edge that will extend above top about 1”.

cream filling:

• Combine cornstarch, salt and sugar.

• Gradually add to cold milk in saucepan.

• Stir constantly over medium heat until mixture is thickened and bubbles for one minute.

• In separate bowl, beat egg slightly, then add part of hot mixture, while blending.

• Return to saucepan and cook, stirring constantly for 2 minutes.

• Remove from heat and blend in butter, then vanilla.

• Cool completely.

apricot glaze:

• 1/2 cup apricot jam

• 2 tbsp water

• Heat jam and water in saucepan, stirring until melted.

• Strain liquid and discard any pulp.

• Return liquid to saucepan and heat gently for 5 minutes to thicken.

• Cool.

• Heat a spoon and press at seams to meld rectangles together.

• Generously pile prepared fruit/berries of your choosing on top of cakes, then pour glaze carefully over fruit.

directions:

cake:• 2 cups flour• 3 tsp baking powder• 1/2 tsp salt• 1/2 cup shortening• 1 cup sugar• 2 eggs• 1 tsp vanilla• 1 cup milk

Cream filling:• 2 tbsp cornstarch• dash salt• 5 tbsp sugar• 1 cup milk• 1 egg• 1 tbsp butter• 1/2 tsp vanilla

ingredients:


Recipe featured on front cover


Jolly Old St. NicholasJolly old St. Nicholas,Lean your ear this way!Don’t you tell a single soulWhat I’m going to say;Christmas Eve is coming soon;Now you dear old man,Whisper what you’ll bring to me;Tell me if you can. When the clock is striking twelve,When I’m fast asleep,Down the chimney broad and black,With your pack you’ll creep;All the stockings you will findHanging in a row;Mine will be the shortest one,You’ll be sure to know.

O Holy NightO Holy night!The stars are brightly shining.It is the night of our dear Saviour’s birth. Long lay the worldIn sin and error pining,Till He appeared and the soul felt its worth. A thrill of hopeThe weary world rejoicesFor yonder breaks a new and glorious morn. Fall on your knees!Oh, hear the angel voices!Oh night, divine! O night,When Christ was born. O night divine, O night,O night divine.


Frosty the SnowmanFrosty the Snowman was a jolly happy soulWith a corncob pipe and a button nose,And two eyes made out of coal. Frosty the Snowman is a fairy tale they say,He was made of snow but the children knowHow he came to life one day.There must have been some magic inThat old silk hat they foundFor when they placed it on his headHe began to dance around.Oh, Frosty the Snowman was alive as he could be,And the children sayHe could laugh and playJust the same as you and me.Thumpety, thump thump, Thumpety, thump thumpLook at Frosty go.Thumpety, thump thump, Thumpety, thump thump,Over the hills of snow.

We Wish You a Merry ChristmasWe wish you a Merry Christmas;We wish you a Merry Christmas;We wish you a Merry Christmas and a Happy New Year.

Good tidings we bring to you and your kin;Good tidings for Christmas and a Happy New Year.

Oh, bring us a figgy pudding;Oh, bring us a figgy pudding;Oh, bring us a figgy pudding and a cup of good cheer: Refrain

We won’t go until we get some;We won’t go until we get some;We won’t go until we get some, so bring some out here: Refrain

We wish you a Merry ChristmasWe wish you a Merry Christmas;We wish you a Merry Christmas and a Happy New Year.


Gingerbread Pancakes

• In a large bowl, combine the first six ingredients. Combine the eggs, milk, molasses and oil; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

• To serve, place two pancakes on each plate; drizzle with maple syrup. Top with a bit of apple pie filling; sprinkle with cranberries. Makes: 6 servings.

directions:

• 2 cups all-purpose flour

• 4 tbsp sugar

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp ground allspice

• 2 eggs

• 1 1/2 cups 2% milk

• 4 tbsp molasses

• 2 tbsp canola oil

• 3/4 cup apple pie filling, warmed

• 3 tbsp dried cranberries

ingredients:

main dishes

by chef Chris Franklin


Your changechanges lives ...

Please donate to The Salvation Army Christmas Campaign

and help us helpothers.

Kettle volunteers areurgently needed.

604-309-0660

604-852-9305

34081 Gladys Avenue Abbotsford, BC V25 2E8

careandshare.ca

THE SALVATION ARMYCENTRE OF HOPE


Deck the Hall

I’ll be Home for Christmas

Deck the hall with boughs of hollyFa la la la la, la la la la‘Tis the season to be jolly,Fa la la la la, la la la laDon we now our gay apparelFa la la, la la la, la la laTroll the anicent Yuletide carolFa la la la la, la la la la

I’ll be home for Christmas,You can plan on me.Please have snow, and mistletoe,And presents on the tree.Christmas Eve will find meWhere the love-light gleams,I’ll be home for Christmas,If only in my dreams.


On the first day of Christmas my true love gave to me: a PARTRIDGE IN A PEAR TREE.

On the second day of Christmas my true love gave to me: TWO TURTLE DOVES and a partridge in a pear tree.

On the third day of Christmas my true love gave to me: THREE French HENS, two turtle doves and a partridge in a pear tree.

On the fourth day of Christmas my true love gave to me: FOUR CALLING BIRDS, three French hens, two turtle doves and a partridge in a pear tree.

On the fifth day of Christmas my true love gave to me: FIVE GOLDEN RINGS, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the sixth day of Christmas my true love gave to me: SIX GEESE A-LAYING, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the seventh day of Christmas my true love gave to me: SEVEN SWANS A-SWIMMING, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the eighth day of Christmas my true love gave to me: EIGHT MAIDS A-MILKING, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the ninth day of Christmas my true love gave to me: NINE LADIES DANCING, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the tenth day of Christmas my true love gave to me: TEN LORDS A-LEAPING, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the eleventh day of Christmas my true love gave to me: ELEVEN PIPERS PIPING, ten lords a-leaping, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

On the twelfth day of Christmas my true love gave to me: TWELVE DRUMMERS DRUMMING, eleven pipers piping, ten lords a-leaping, nine ladies dancing, eight maids a-milking, seven swans a-swimming, six geese a-laying, five golden rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree.

Twelve Days of Christmas


ingredients:• 2 lb. frozen hash browns

• 1/2 cup diced onions

• 1 can (undiluted) cream of chicken soup

• 1 cup sour cream

• 1/2 cup melted butter

• 8 oz. grated cheddar cheese

directions:• Mix all ingredients and add to potatoes

• Pour into a 9x13 inch baking pan

• Bake at 375º for one hour

Hash Brown Casserole

TIPS + TRICKS For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.

side dishes

by chef Jeff Newman

ingredients:• 2 tbsp of soy sauce

• 2 cloves of chopped garlic

• 1 cup of white vinegar

• 3 tbsp of honey

directions:• Marinate for

3 hours in fridge

• Pan fry on the grill

• Serve with rice

Ribs Addiction

main dishes

by chef Bonnie Lam


MSA MUSEUM SOCIETY / TRETHEWEY HOUSE2313 Ware St., Abbotsford, 604-853-0313 www.msamuseum.ca

Old Fashioned Christmas MarketSaturday, December 7th

noon – 4:00 pmMSA Museum Society & Abbotsford Arts Council invite you for an afternoon of handmade gifts,

refreshments and merriment!

Old Fashioned Breakfast with Santa (Limited seating! Advanced tickets only.)

Saturday, December 14th 2 seatings: 10:30 am or 11:30 am

Breakfast, Christmas crafts, cookie decorating & a picture with Santa!

$25 per family (2 adults, 2 children);or $8 per adult; $6 per child

Tickets at MSA Museum or online at eventbrite.com(NO TICKETS AVAILABLE AT THE DOOR)

TOUR THE

TRETHEWEY HOUSE& view beautiful Christmas décor of the 1920’s!

102-2100 WhatcomRd. 604.850.0960(behind Tim Horton’s, next to Booster Juice and McDonalds)

www.whatcomvet.com

EVENING APPOINTMENTS ARE AVAILABLE MONDAY - FRIDAYMON. - FRI. 8:00AM - 8:30PMSATURDAY 9AM - 2 PMDROP-OFF APPOINTMENTS AVAILABLE

WHERE PETS ARE FAMILY!

Dr. I. Elizabeth Borgmann | Dr. Ken Macquisten | Dr. Chantale Duval


• prepare the bell peppers:Cut each bell pepper in half lengthwise and remove the seeds from cavities, leave the tops and stems intact on the 4 halves that will contain the stuffing. Roughly chop the remaining 2 halves to use in the stuffing.

• saute the vegetables: in a large saute pan, heat oil over medium high heat. Add the onions, parsley, garlic and chopped pepper pieces. Saute until onions are softened and translucent, about 8 minutes.

• mix the stuffing: transfer the sauteed vegetables to large mixing bowl. Add the rice, paprika, salt, pepper and nutmeg, then mix until the ingredients are evenly distributed. Allow the mixture to cool thoroughly, about 10 minutes. Add 1/2 cup of tomato sauce, beef, bread crumbs, cheese, and egg, then mix thoroughly.

• fill the bell peppers: Meanwhile, fill pepper halves with evenly divided beef mixture. Allow the mixture to mound in each half. Arrange the filled peppers in a 13 x 9 baking dish.

• bake the stuffed peppers: bake peppers uncovered, in a pre-heated 350º oven, until tops are browned and thermometer inserted into filling registers 165º, about 1 hour. Heat the remaining tomato sauce.

• service: transfer the baked peppers to a platter, or to individual plates, and serve accompanied by the heated tomato sauce.

directions:

• 3 large bell peppers, divided

• 2 tbsp olive oil

• 1 cup chopped onions

• 3 tbsp chopped fresh parsley

• 2 garlic cloves, chopped

• 1/3 cup cooked white rice, cooled

• 1 egg, beaten

• 1/2 tbsp sweet Hungarian paprika

• 1 tsp kosher or sea salt

• 1/2 tsp freshly ground black pepper

• 1/4 tsp freshly grated nutmeg

• 1 1/2 cups tomato sauce

• 1/2 lbs lean ground beef

• 1/2 cup Italian bread crumbs

• 1/2 cup grated parmesan cheese

ingredients:

Stuffed Peppers

main dishes

by chef Don Barbeau



You’re a Mean One, Mr. GrinchYou’re a mean one, Mr. Grinch.You really are a heel.You’re as cuddly as a cactus,And as charming as an eel, Mr. Grinch,You’re a bad banana with a greasy black peel! You’re a monster, Mr. Grinch.Your heart’s an empty hole.Your brain is full of spiders,You’ve got garlic in your soul, Mr. Grinch,I wouldn’t touch you with a thirty nine and a half foot pole! You’re a vile one, Mr. Grinch.You have termites in your smile.You have all the tender sweetness,Of seasick crocodile, Mr Grinch,Given the choice between you, I’d take the seasick crocodile!


Up on the HousetopUp on the housetopReindeer pauseOut jumps good old Santa Claus; Down through the chimneyWith lots of toys,All for the little ones, Christmas joys. Ho! Ho! Ho!Who wouldn’t go? Ho! Ho! Ho!Who wouldn’t go? Up on the housetopClick! Click! Click!Down through the chimney with good Saint Nick.

MICHAEL de JONGMLA, Abbotsford West

604.870.5486mikedejongmla.bc.ca

[email protected]

SIMON GIBSONMLA, Abbotsford-Mission

604.820.6203simongibsonmla.ca

[email protected]

DARRYL PLECASMLA, Abbotsford South

604.744.0700darrylplecasmla.ca

[email protected]

MerryChristmas

TO ALL


ingredients:• 15-ounce can cannellini

beans, drained and rinsed

• 2 bulbs roasted garlic

• 3 tbsp fresh dill

• 1/4 cup of olive oil, more if desired

• 1/2 tsp salt

• 1/4 tsp black pepper

Gardilly Bean Dip

directions:• Combine beans, dill, roasted

garlic, salt and pepper; blend until smooth.

• With the processor running, stream in olive oil. Make sure to scrape the sides and bottom a few times.

• Garnish with dill and a drizzle of olive oil.

by chef Sue Lanphear

dips +appetizers

TIPS + TRICKSThe smaller the item, the higher the baking temperature. For example, bake mini cookies at 500ºF for only 4 minutes. Perfection.

ingredients:• 1/2 cup butter

• 1/2 cup lard

• 1 1/2 cup sugar

• 2 eggs

• 1 tsp vanilla

• 2 2/3 cup sifted flour

• 2 tsp cream of tartar

• 1 tsp baking soda

• 1/4 tsp salt

• 2 tbsp sugar

• 1 tsp ground cinnamon

Snicker- doodlesdirections:• Beat butter and lard until light.

Add 1/2 sugar and beat until fluffy. Beat in eggs and vanilla.

• Sift together flour, cream of tartar, baking soda and salt; add to beaten mixture.

• Combine 2 tbsp. sugar and cinnamon.

• Shape dough in small balls, about 1”, and roll in sugar-cinnamon mixture. Place on ungreased baking sheet.

• Bake in hot oven (400º) 8 to 10 minutes. Cool on racks.

dessertby chef Del Newman


ingredients:• 1 can cream of celery soup• 1/2 cup milk• 7 oz. tin tuna (drained & flaked)• 1 cup cooked peas• 1 tbsp chopped pimento

directions:• Blend all ingredients in saucepan and heat

• Serve on hot buttered biscuits or toast

Creamed Tuna on Biscuits

TIPS + TRICKSInstead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.

by chef Helen Dick

dips +appetizers

pineapple cake: Use a 9x13 pan

PUT IN BOWL IN ORDER:

• 1 1/2 cups sugar (or less)• 2 cups flour• 1 cup walnuts (optional)• 1 20-oz. can crushed pineapple and juice• 2 tsp. baking soda• 1 tsp. vanilla• 2 eggs - lightly beaten

Stir until moistened. Pour into well-greased and floured pan. Bake at 350º for 40 min. Cool.

cream cheese icing:• 8 oz. pkg. cream cheese • 1/2 cup butter• 2 cups icing sugar • 1 tsp. vanilla

Beat cream cheese, butter and vanilla together. Add icing sugar, a little at a time

Alana’s Pineapple Cake

dessertby chef Alana Green


Broccoli Delight Saladingredients:• 4 cups raw

broccoli florets

• 1/4 cup chopped red onion• 1/2 cup mayonaise• 1-2 tbsp white sugar• 1 tbsp vinegar• 1 cup raisins • 1 cup roasted, salted

sunflower seeds

• 1/2 cup crumbled bacon

directions:• Mix first 5 ingredients together in

large bowl.

• Let stand several hours in fridge.

• Just before serving, add one cup dark raisins, (can substitute craisins or cranberries), one cup roasted, salted sunflower seeds, and one half cup crumbled cooked bacon.

• Mix together and serve.

soups + saladsby chef Linda Clark

Will cover 4 - 6 chicken breasts

ingredients:• 1 cup mayonnaise (not miracle whip)

• 1 cup apricot jam

• 1 package Onion Soup Mix

• 2 tablespoons ketchup

directions:• Mix together, spread over chicken

• Bake at 325º until sauce begins to separate and is a dark orange colour.

• Served best over Basmati Rice.

WeirdoChicken

TIPS + TRICKSDon’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.

main dishes

by chef Jennifer Doenz


FRIDAY, DEC.6, 2013 @ 7PMSATURDAY, DEC.7, 2013 @ 1PM

O n l i n e t i c ke t s ava i l a b le at a b b o t sf o r d c h i ld r e n st h e at r e .o rg

The Christmas CarolChristmas Morning Wife Saveringredients:• 12 slices bread

• 8 slices cooked ham or back bacon

• 8 thin slices cheddar

• 6 eggs

• 1/2 tsp dry mustard

• 1/2 cup chopped onion

• 2 tsp Worcestershire Sauce

• 3 cups milk

• 1/4 cup butter

• corn flakes, crushed

directions:• Cover bottom of a 9x13 greased baking dish with bread

slices, using small pieces to fill all the spaces. Cover bread with ham slices, and then with cheese slices. Cover with another layer of bread slices.

• Beat eggs, then add remaining ingredients except butter and corn flakes. Pour egg mixture over bread. Cover and let stand in fridge overnight.

• In the morning, melt butter and pour over top. Cover with crushed corn flakes and bake uncovered for 1 hour at 350*. Let stand 10 minutes before serving.

main dishes

by chef Mark Lusk


Jingle bell, jingle bell, jingle bell rockJingle bell swing and jingle bells ringSnowin’ and blowin’ up bushels of funNow the jingle hop has begun. Jingle bell, jingle bell, jingle bell rockJingle bells chime in jingle bell timeDancin’ and prancin’ in jingle bell squareIn the frosty air. What a bright time, it’s the right timeTo rock the night away. Jingle bell time is a swell timeTo go glidin’ in a one-horse sleigh. Giddy up jingle horse, pick up your feetJingle around the clockMix and mingle in a jinglin’ beat.

That’s the jingle bell...That’s the jingle bell...That’s the jingle bell rock!

Chestnuts roasting on an open fire,Jack Frost nipping at your nose,yuletide carols being sung by a choir,and folks dressed up like Eskimos.

Everybody knows a turkey and some mistletoehelp to make the season bright.Tiny tots with their eyes all aglowwill find it hard to sleep tonight.

They know that Santa’s on his way.He’s loaded lots of toys and goodies on his sleigh.And every mother’s child is gonna spyto see if reindeer really know how to fly.

And so I’m offering this simple phraseto kids from one to ninety-two,although its been said many times, many ways:Merry Christmas to you!


Jingle Bell Rock

A ChristmasSong

Oh the weather outside is frightful

But the fire is so delightful

And since we’ve no place to go

Let It Snow! Let It Snow! Let It Snow!

It doesn’t show signs of stopping

And I’ve bought some corn

for popping

The lights are turned way down low


When we finally kiss goodnight

How I’ll hate going out in the storm!

But if you’ll really hold me tight

All the way home I’ll be warm

The fire is slowly dying

And, my dear, we’re still goodbying

But as long as you love me so


Let ItSnow

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• Whip the whipping cream and crush the chocolate bars

• Mix pudding and water. Add coffee crystals and maple flavouring to pudding

• Mix the pudding mix with the whipping cream

• Layer cake in bottom of dish, drizzle part of the liqueur over it

• Add chocolate bars and pudding mix in layers. Repeat with cake, liqueur drizzle, chocolate bars and mix.

• Garnish with a bit of chocolate bar.

directions:

Mocha Trifle

• 1 pkg butterscotch pudding

• 1 1/2 cups water (instead of milk)

• 1/2 tsp instant coffee crystals

• 1/2 tsp maple flavouring

• 1 angel food cake

• 3-4 coffee crisp chocolate bars

• 2 1/2 - 3 cups whipping cream

• 1/2 cup coffee liqueur (Kahlua) or just drizzle onto the cake

ingredients:

dessertby chef Harv Toews


32215 King Road • 604.859.2829 • neufeldfarms.caMON TO SAT: 9:30AM – 5:30PM CLOSED SUNDAYS + HOLIDAYS

Wishing you a veryWishing you a very

Merry Christmas

Enjoy a cup of hot apple cider and cookies while you shop.

Our Neufeld Farms Berry Barn Jams are now in!

TIPS + TRICKSPut a miniature marshmallow in the bottom of an ice cream cone to prevent drips.


• preheat oven to 350º

• Get 4 sheets of parchment paper and a small amount of flour.

• In the bowl of your food processor, pulse together the cheeses, flour, sea salt, and cayenne. Pulse in the butter until it is well dispersed. Drizzle in

the milk, pulse a few times more, and turn out onto a lightly floured piece of parchment. Divide into two discs.

• Roll out one of the discs into a rectangle measuring about 9 x 13”. Lay on a baking sheet, cover with another piece of parchment and stick in the freezer. Do the same for the second disc. Chill for 15 minutes.

• Remove the dough from the freezer and slice into 9 x 1/2” straws. Spread them out on the parchment slightly, place both sheets of cheese straws in the oven, and bake for 15 minutes, or until the straws are a a deep golden hue along the edges.

• Sprinkle on the paprika and pepper, cool, and serve.

directions:

Spicy Gruyère Cheese Sticks

• 1 cup shredded Gruyère• 1/2 cup shredded Parmesan• 1 cup all-purpose flour• 1/2 tsp sea salt

• 1/4 tsp ground cayenne

• 6 tbsp cold butter, rough chopped

• 3 tbsp milk

• 1 tsp spicy Hungarian paprika

• 1/4 tsp fresh ground pepper

ingredients:

by chef Monica Blohm

dips +appetizers


ingredients:• 2 cups strong coffee, chilled

• 1 cup crushed ice

• 2 cups low fat vanilla ice cream

• 1 tsp. cinnamon

directions:• Combine all ingredients in blender and pour into

cinnamon/sugar - rimmed glasses.

• Garnish with shaved chocolate, if desired.

Iced Cinnamon Coffee

TIPS + TRICKSUse ice cube trays to freeze broth in

mini-portions, then place cubes in freezer

bags for storage. This allows you to have smaller

portions as needed for sauces and stews.

ingredients: • 1/4 cup mayonnaise

• 1/2 cup milk

• 3 cup frozen broccoli florets,

thawed and well drained

• 1 pkg (120g) Stove Top Stuffing

Mix for Chicken

• 1 cup cheese

directions:

• Preheat oven to 350º.

• Combine mayonnaise and milk in large bowl.

• Add remaining ingredients (except cheese) and mix

lightly.

• Spoon into lightly greased casserole dish.

• Sprinkle cheese on top.

• Bake 20 - 25 min. or until heated through.

Vegetable & Stuffing Bake

beveragesby chef Katie Lusk

side dishes

by chef Tasha Lusk


TIPS + TRICKSThe empty half of an egg

shell is the best tool to

extract stubborn bits of

cracked shells that have

ended up in the bowl.

Roasted Carrot Coconut Soup

• Saute onions in butter to caramelize.

• In a separate pan sauté the carrots in butter and add a splash of water at the end to steam and soften them.

• Add carrots and onions to a saucepan with the broth and add the coconut milk.

• Bring to a boil briefly and simmer for

10 minutes adding the chilli sauce and stir frequently.

• Pureé the mixture in a blender and return to the saucepan. Add salt and pepper to taste and divide soup into bowls.

• Drizzle more chili sauce into the bowls if a spicier flavour is desired.

soups + salads

by chef Bryan Haber

directions:

ingredients:• 1/2 cup butter

• 1 1/2 lb. carrots, peeled & chopped

• 1 large Spanish Onion, chopped

Courtesy of Clayburn Village Store, 4- 6 servings

• 1 1/2 cups chicken broth

• 1 1/2 cups beef broth

• 1 13.5 oz. can coconut milk

• 2 Tablespoons Thai-style chili sauce


Come and experience the

www.passporttochristmas.ca

in an old fashioned shopping experience.

November 1st – December 22nd, 2013.

Magic of Christmas

Enter to win great prizes!

@MrsAbbotsford

/TourismAbbotsford

Clayburn Village Store & Tea ShopInvites You...

Come and enjoy Christmas in the Village around the fi replace and see all the holiday items that have recently arrived. Traditional favourites are the British Sugar Mice, Handmade Candy Canes, Mulling Spices, Sugar Plums and Christmas Cakes and Puddings together with chocolates, candies, dips, dressings, teas, jams beautifully packaged to make excellent hostess gifts or help personalize that special Christmas basket or stocking. Enjoy homemade soup, pastries and desserts that combine with other Christmas scents to make a browse through our country store a pleasant change from the hurried holiday pace – a delight to the senses in an atmosphere that makes you feel like you’ve stepped back in time.

34810 Clayburn Road, Abbotsford 604.853.4020Annual Closings: Jan. May & Sept.

Our regular hours are: Tues - Sat 10-5pm, Closed Sun and MonHOLIDAY HOURS:

Sat. Dec 21 ..........10-5Sun. Dec 22 .........12-5Mon. Dec 23 ........10-5Tues. Dec 24 ........10-3Dec. 25, 26, 27 .. Closed

Sat. Dec 28 ..........10-5Sun. Dec 29 ......ClosedMon. Dec 30 .....ClosedTues. Dec 31 ........10-3

Wed. Jan 1 ......ClosedThurs. Jan 2 ........10-5Fri. Jan 3 .............10-5Sat. Jan 4 ...........10-5

Merry Christmas to all!


Documents

Special Features - Hot Dish - Recipes and Carols 2013