November 18, 2012

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Section U of the November 18, 2012 edition of the Vernon Morning Star

Text of November 18, 2012

  • www.vernonmorningstar.comA SPECIAL SUPPLEMENT OF NOVEMBER 2012

    Tastes & Sounds of the

    Holiday Recipes & Christmas Carols

  • U2 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star

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    HOLIDAYS AT HOMESANTAS LIST

    Appetizers

    Layered Shrimp Dip8 oz cream cheese c sour cream c mayonnaise 1 bottle cocktail sauce2 c shredded mozzarella 1 green pepper, diced lb cooked shrimp 1 tomato, diced3 green onions, chopped cilantro - optionalMix together cream cheese, sour cream and mayonnaise. Spread on a 12 inch platter. Spread shrimp cocktail sauce over the sour cream mixture. Carefully place shrimp over the sauce. Sprinkle mozzarella cheese over the shrimp. Cover with green pepper, tomatoes and green onions. Cover with plastic wrap and chill until ready to use. Serve with crackers or chips. Layer in platter: cream cheese mixture, cocktail sauce, shrimp, mozzarella or cheddar cheese, green pepper, tomato, green onion and cilantro if desired.Submitted by Ronna Limin

    Crab MousseI make this recipe every year and its always a hit. One year I didnt make it, opting for something different, and all everyone want to know was, Where is the crab mousse? It is super easy to make and is made the day before your event.

    1 package un avoured gelatin c cold water1 can cream of mushroom soup1 container spreadable cream cheese1 can crab meat c chopped celery & c chopped green onion1 c mayonnaise tsp curry powder

    Heat mushroom soup & cream cheese, stirring until smooth. In a small bowl, sprinkle gelatin on top of the cold water & let sit to soften for 5 minutes. Add gelatin to soup mixture, stirring until blended. Add remaining ingredients, mixing well. Pour into a 4 c jello mold that has been sprayed with cooking oil. Chill overnight. Garnish with parsley & small cherry tomatoes, & serve with crackers.Submitted by Terri Nicholson

  • Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U3

    seasons

    Organic SelectionIn-Store Bakery

    Fresh ProduceFresh Meats

    Full Deli

    EATINGS

    Smith Dr., Armstrong250-546-3039

    Open Daily: 9am - 7pm Thurs & Fri: 8am - 9pm

    Gorgonzola & Clementine Toasts6 clementines4 oz (125 g) spreadable cream cheese at room temp2-3 tsp (10-15 ml) milk c (125 ml) gorgonzola or other blue cheese12 Melba toasts or thinly sliced toasted walnut bread c (50 ml) chopped walnuts, toasted (optional)

    Finely grate 1 tsp (5 ml) peel from a clementine. Place in a medium bowl along with cream cheese. Add 2 tsp milk, beat mixture. Crumble in gorgonzola & stir until evenly mixed - mixture will be lumpy. If too thick for spreading, stir in the extra 1 tsp of milk.

    Up to 1 hour before serving, peel & segment clementines. Thickly spread toasts with cheese mixture, top each with clementine segments, sprinkle with walnuts.

    You may prepare this ahead of time. Keep refrigerated, then bring cheese & fruit to room temperature before serving.

    Submitted by Debra Rich

    Chicken Kabobs c light soy sauce c sugar1 Tbsp canola oil tsp garlic powder tsp grated ginger2 boneless, skinless chicken breasts, cut into 1 inch chunks6-8 green onions, cut into 1 inch pieces lb medium fresh mushrooms, stems removedwood skewers, soaked in water

    In a large bowl, combine rst ve ingredients. Pour half into a large resealable plastic bag and add chicken; seal bag and turn to coat. Marinate chicken for 30 minutes or longer. Pour remaining marinade into another plastic bag and add onions. Seal bag and turn to coat.

    Drain and discard marinade from chicken. Drain and reserve marinade from onions. Thread ingredients onto soaked skewers: chicken, onion, mushroom, chicken, etc. Place on broiler rack, 5 inches from heat. Turn and baste with reserved marinade after 3 minutes. Broil for 3 minutes longer or until chicken is no longer pink. Makes 20-24 appetizers.Submitted by Debbie Neville

  • U4 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star

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    Entres

    Covered Brussels Sprouts12 fresh Brussels sprouts, trimmed and halved2 Tbsp sesame seeds (optional)1 tsp onion, minced2 Tbsp olive oil1 Tbsp butter to c stuf ng 2 Tbsp real bacon bits c cheddar cheese, shredded, salt and pepper to taste

    Steam sprouts 15-20 minutes or until crisp-tender. In a large sauce pan over medium heat, cook and stir the sesame seeds and garlic in oil and butter for 2-3 minutes. Add the stuf ng and bacon. Stir for 1-2 minutes until just golden brown. Add sprouts, cheese, salt and pepper.

    I make this in advance and re-warm it in a 300 F oven for approximately 20 minutes.Submitted by Linda Warrington

    Golden Glazed Ham6 lb ham c apricot jam c brown sugar1 tsp cider vinegar1 tsp prepared mustard1/8 tsp ground cloves

    Bake ham in covered roaster in 350F for 2-3 hours. Drain off juice. Mix jam, sugar, vinegar, mustard and cloves in a saucepan. Heat and stir until hot and mixed well. Brush over top and sides of ham. Continue to bake uncovered at 350F until glaze dries.

    Submitted by Judy Nelson

    Green Tomato MincemeatThis recipe is from my sister-in-law Sharon McMullen of Murphys Cove, Tangier, NS. Makes about 2-3 quarts.

    4 quarts (about 5 lbs) green tomatoes2 lbs brown sugar1 lb raisins1 lb currants lb mixed peel c vinegar c butter1 tsp each of cinnamon, cloves, mace, nutmeg & salt

    Chop tomatoes up small and drain. Cover with cold water and bring to a boil - scald for 3 minutes. Drain. Add brown sugar, currants, mixed peel, vinegar and butter. Stir well and boil until thick, at least 2 hours or more.

    When cold, add the spices. Keep in glass jars sealed with wax.

    For a darker colour mincemeat, add about c dark molasses with the raisins.

    Submitted by Janice Mackie

  • Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star U5

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    Bubblegum SaladThis is a favourite recipe of mine that my mom use to make when I was a kid and its very yummy! I make it for my family now during the holidays and I even get cravings for it throughout the year!

    1 lrg pkg jello (strawberry or cherry - I prefer cherry!)1 - 16 oz cottage cheese1 can crushed, drained pineapple1 small tub Cool Whip

    Sprinkle the jello on the cottage cheese, mix well. Stir in pineapple. Fold in Cool Whip.

    Chill, serve and enjoy!

    Submitted by Candy Anderson

    Dutch Croquettes3 Tbsp butter5 Tbsp flour1 c chicken or beef broth c cold cooked chicken or cooked veal/beef, shredded tsp saltfreshly ground pepper to tastedash of nutmeg tsp Worchestershire sauce1 c ne bread crumbs2 egg whites, slightly beaten

    Heat butter, stir in our and cook 2 minutes. Gradually add broth, stirring constantly until it forms a smooth paste. Add chicken or beef, salt, pepper, nutmeg and Worchestershire sauce. Spread out on a cookie sheet and refrigerate until rm.

    When set, cut into 8 equal parts and form cylinders about 3 long and 1 diameter (or form into 1 balls, called bitterballen). Roll each cylinder or ball in bread crumbs, then in the egg whites, then in bread crumbs again. Make sure each one is completely coated with bread crumbs.

    Deep fry in hot oil, a few at a time, for 3-5 minutes. Drain and serve piping hot, garnished with parsley with some hot mustard on the side.

    Submitted by Jo Brinkman

  • U6 Tastes & Sounds of the Season Sunday, November 18, 2012 - The Morning Star

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    Garden Tomato and Egg SaladThis recipe is very easy & wonderful with fresh garden tomatoes. I make it for Thanksgiving every year.

    4 large ripe tomatoes3 eggs, hard boiled1 shallot, choppedheart of a small head of celery, chopped1 Tbsp chopped parsley1 small clove garlic, crushed3 Tbsp olive oil1 Tbsp wine vinegar1 tsp Dijon mustardsalt & fresh ground pepper

    Slice toma