Special Features - Stettler Fall Flyer 2013

2013 FALL FLYER2013 FALL FLYERSUPPLEMENT TO:SUPPLEMENT TO:

Regiona

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STETTLERTHE

Bashaw StarBashaw Star A d v a n c eCastor A d v a n c e

October 2013Page 2 - Fall Sales Flyer

October 2013 Fall Sales Flyer - Page 3


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SUNDAY, OCTOBER 20, 2013

PANDA FLOWERS

403.742.2725

TICKETS AT:

Stettler AB

7:00 PM

Stettler High School

Online: www.ticketseller.ca1.866.311.1011Toll Free:

Ticket Seller Online or Toll Free Accepts Visa or M/COnline Service Charges Apply

Featuring tributes tothese great artists:

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Also featuring songs by...Also featuring songs by...

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TICKETS FORUPCOMING SHOWSTICKETS FORUPCOMING SHOWS

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November 3Rocky Mountain House

403.845.3601

November 2Swan Hills AB250.833.0003

November 1Red Deer AB403.755.6626

October 24Vulcan AB

403.485.6955

October 25Drayton Valley AB

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October 26Westlock AB780.307.3703

October 27Whitecourt AB780.778.6700

PERFORMING ARTS CENTRE

Halloween candy is always delicious, but children ought to eat a substantial meal so they can have enough energy to walk the streets in search of all those treats. Get in the mood with the following ideas and concoct a meal that will make your little monsters laugh and squeal with fear.

Start the meal with a classic pumpkin soup. It’s so easy to prepare and so delicious! Use the pumpkin flesh you scooped out of the jack-o’-lanterns you carved with your chil-dren. You could prepare this soup a few days in advance and freeze it. This way, you’ll have more time to help your children dress up on the big day. Just add the milk or cream to the recipe when it’s hot and ready to be served.

Continue the meal with chicken wings, which for this occasion could be baptized “bat wings.” That’s sure to cause a sensation! These wings can be served with a red BBQ sauce that looks like bat blood.

A dark fruit juice could be served as a drink; try grape, cranberry, blueberry, or pomegranate juice. Add a fizzy vitamin C tablet to their glasses to create an ama zing witch’s potion.

There’s lots of choice when it comes to dessert. You could bake some pretty little cakes with orange icing decorated with black jujubes. You could also make some witch’s fingers with marzipan. Use whole al monds to create the nails.

Another idea is to prepare a meringue and shape it into some pretty little ghosts, using chocolate chips for the eyes.

Happy Halloween!

— Toolbox

Bewitching

menu for

Halloween


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OPENING OCT. 15

Preserving food involves knowledge that is often passed down from mother to daughter over many generations. But there’s nothing to keep us from revisiting that tradition by using more up-to-date methods when pres erving mar-inades, tomato sauce, jams, vegetables and fruits.

Your grandmother’s fruit ketchup may be delicious, but more modern recipes may turn you into a master of preserves, as well. Your family and friends will be begging to have them as gifts when you visit them, rather than a regular old bottle of wine.

Here are a few ideas for some surprising com-binations that will be the talk of the town:

• A zucchini, red pepper, and onion relish containing dry mustard and turmeric, which together create an appetizing dark

yellow colouring.• A tomato and grilled chipotle salsa will be

the new star of cocktail hour, with its unexpected flavours.

• A pear and port compote that can be served alone or with a scoop of vanilla ice cream. Compliments, guaranteed!

• A fall pumpkin and pineapple compote; this is a classic brought up to date with a touch of the exotic.

• A cranberry, golden raisin (sultana) and pineapple chutney that is a perfect accompani-ment for pork or chicken.

• Eggplant in oil, spiced up with hot peppers and black olives; this is ideal for giving a Mediterranean touch to a meal.

Right now, while fresh fruits and vegetables are at their very best, let your creativity run wild — and then can it! — Toolbox

New twists to tradition

of preserving food


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Many people are unfamiliar with all the different varieties of squash that appear in a mul-titude of colours and shapes at this time of year.

Because of their low cost, especially in the fall, as well as their versatility in the kitchen, their long storage life, their low calorie content, and their high mineral and vitamin con-tent, we would all benefit from adding them to our diets. Not to mention that they taste deli-cious, no matter how you pre-pare them!

Here are some examples of different types of squash and how to prepare them:

• Butternut squashIts buttery colour and giant

pear shape conceal an orange flesh that makes delicious soups. As a purée, it adds colour to your plate and its sweetish flavour surprises the palate. Try it puréed in can-nelloni or ravioli and in cakes and muffins.

• Spaghetti squashPale yellow and oval like a

football, this squash can be prepared in a flash. All you have to do is cut it in two, remove the seeds and bake it for 45 minutes. Delicious with a bit of butter and par-mesan cheese, it’s also a great alternative to pasta for those of us wanting to lose a few pounds.

• Acorn or pepper squashThis variety, with its dark

green skin, distinctive longi-tudinal ridges, and sweet yel-low-orange flesh, is difficult to peel. For that reason, it is often stuffed with a mix of meat and vegetables and then baked in the oven. Sprinkle some cheese on the top at the end of the cooking time, and you’ll have a fall supper suc-cess on your hands.

There are so many varieties: why not cook a dif ferent sort of squash every week through-out the fall? — Toolbox

Squash in all forms


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The early October Canadian Thanks-gi ving is certainly one of the lower-key festivities on our national ca lendar, at least compa red to the bigger splash of the U.S. equivalent a bit later in the fall. But in stead of let-ting the oc casion slip by with little to mark it, why not make Thanks giving a celebration of the season’s best fresh harvests?

A pot of apple cider war ming on the stove is a scent that makes every-body feel cosy and welcome on a crisp fall day. As you wait for family mem bers and guests, pop a cin-namon stick and

grate some nutmeg into a pot of fresh-pressed apple ci der to create that heart-warming mood. A locally-raised tur-key roasting in the oven will only add to the swirl of aro-mas. Butchers and natural food stores are a good source of information about where to obtain lo cally raised fowl. Stuf fed with homemade corn-bread and herbs, or with wild rice and mushrooms, this year’s turkey will be un forgettable.

The Thanks-giving dinner ta ble is a great place to show off other local products, as well: mashed winter squash and turnip with a crust of cara-

melized ma ple syrup; oven-roasted or mashed po tatoes; the last batch of spi nach before the hard frost of winter; green beans fro zen straight from the garden, lightly steamed and dren-ched in butter. And

for dessert, there’s no need to look beyond the classics, with fresh apple pie made with fruit straight from the orchard and pump-kin pie from the jack o’lantern sit-ting on the front step.

With some regional wine on the table and a few beeswax candles to create a homey atmosphere, your guests will be hon-oured to partake in this true celebration of local bounty.

— Toolbox

Giving thanks for bountiful harvest


STETTLER’S STETTLER’S

1616THTH

ANNUALANNUAL

STETTLER COMMUNITY HALLNOVEMBER 26 TO NOVEMBER 30, 2013NOVEMBER 26 TO NOVEMBER 30, 2013

All Proceeds Support Your Local Stettler Hospital

Open to the PublicNoon to 5:00 p.m. Daily

General Admission $2.00

S P E C I A L E V E N T SS P E C I A L E V E N T S

TTickets go on sale October 15 and can be purchased at WISH Kitchen & Giftickets go on sale October 15 and can be purchased at WISH Kitchen & Gift

• Bidding on Silent Auction items from Tuesday, Nov. 26 to Friday, Nov. 29 at 5 p.m.• Bidding on Silent Auction items from Tuesday, Nov. 26 to Friday, Nov. 29 at 5 p.m.

MMini Raffl eini Raffl e

SSilent Auctionilent Auction Door PrizesDoor Prizes

TTribute Treeribute Tree

WEDNESDAY, NOVEMBER 27Sharing the Season Seniors’ Tea

• 2 - 4 p.m. • Admission $5.00

• Tickets available at the door

* NEW EVENT: Christmas Spirits • 7 - 9 p.m. • Advanced Tickets Only: $15.00

Seasonal drinks, snacks & entertainment, featuring the Jazz Guys

THURSDAY, NOVEMBER 28Sounds of the Season Concert

• Wine & Cheese from 7 – 9 p.m.

• Advanced Tickets Only: $20.00

FRIDAY, NOVEMBER 29 Cocoa, Cookies and Santa Claus Kid’s Day

• Children’s Events from 2 – 5 p.m. • Face Painting, Gift Tags, Finger Casting & Horse Drawn Sleigh Rides

Children’s portraits with Santa by Memories for Eternity

SATURDAY, NOVEMBER 30Festival of Lights Dine, Dance and Auction

• Doors Open at 5:30 p.m.


CHRISTMAS MARKETTuesday to Friday Noon to 5 p.m.

and during Special Events

Pottery, glass, quilts and quilted items, cards & gift tags, clay ornaments, candy, willow & jewelry.

STETTLER COOOMMUNITY HALLSTETTLER COOOMMMUNITY HALL

Festival of LightsFestival of Lights

www.stettlerfestivalofl ights.ca

SATURDAY,NOVEMBER 16

2nd Annual Gingerbread

House Contest10 a.m. to 3 p.m.

Stettler Recreation CentreVote for your favorite house! Deadline for entries is 5 p.m.

November 13.Entry forms available at:

Bond-O Communications,Wares Jewelers and

Sutton Realty.

TUESDAY, NOVEMBER 26Owen Blake Memorial Breakfast

• Served from 7 – 9 a.m.• Advanced Tickets Only: $15.00

Dessert First Night• 5 – 7 p.m.


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Special Features - Stettler Fall Flyer 2013