September 27, 2012

SSUMMERLAND’SUMMERLAND’SCOMMUNITY COOKBOOK

2012

SEPT.27, 2012

A SPECIAL SUPPLEMENT TO THEA SPECIAL SUPPLEMENT TO THE

Page 10 Summerland's 2012 Community Cookbook

A Recipe for QUALITY SELECTION & SAVINGSMix quality products with great selection. Combine these with friendly service and you get the most for your money!

OPEN 7 DAYS A WEEK8:00 am - 9:00 pm

Locally Owned and Operated and have servedthe Community for over 31 years.

7519 Prairie Valley Rd.,Located in Summerfair Plaza

250-494-4376

is proud to support our local growers for guaranteed quality and freshness.

Peaches Nectarines

Apples Cherries

Sheri Harper

R eflexologyThe Art of Healing

Certified Reflexologist

13215 Victoria Rd. North Summerland

gift certificates available

evening/weekend sessions

available by request

Grandma Stone’s Soft Ginger CookiesSharon Stone

4½ cups all-purpose flour4 tsp ground ginger2 tsp baking soda1½ tsp ground cinnamon1 tsp ground cloves ¼ tsp sea salt1½ cups Crisco shortening (leave it out on the counter the night before so it is not too hard)2 cups white sugar2 eggs½ cup molasses¾ cup white sugar (used to roll balls in before baking)

Preheat oven to 350. In a medium bowl stir together flour, gin-ger, baking soda, cinnamon, cloves and salt and set aside. In a large bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups of white sugar and beat until combined. Add eggs and molasses and beat until combined. Add in as much of the flour mixture you have set aside as you can and beat it with the mixer. Add the balance of the flour and finish it off with the bread dough attachment for the mixer or by hand. For 120 small ginger cookies, shape the dough into 1-inch balls. Roll balls in the ¾ cup of sugar. Place 1½ inches apart on an ungreased cookie sheet. Bake 8 to 9 minutes or until the tops are puffed and starting to crack. Don’t overbake if you want them soft. Every oven is different so cook a small amount first to see how many minutes it takes to make them the way you like them. They keep cooking a bit after you take them out of the oven so you have to allow for that too. For 24 giant ginger cookies, use ¼ cup of dough and roll into 2-inch balls. Roll in sugar and place 2½ inches apart and bake for 11 to 13 minutes or until tops are puffed and start to crack. Do not overbake.

A Recipe to....

(250)494-9468

KEEP YOUR PETHEALTHY

9311 Jubilee Road East, Summerland

DOG BISCUITS

Mix ingredients together. Knead on fl oured board for 3 minutes. Form a ball. Roll 1/2 inch thick and cut. Bake at 325° F. for 45 minutes, turning once half way through. When fi nished baking, turn oven off and leave biscuits in to harden.

* You can add to the ingredients1 tablespoon of any of the following:Wheat germ, Liver powder, Brewer’s yeast, chicken or beef bouillon, dried soup greens and dried soup mix.

A food processor works very well.

2 1/2 cups whole wheat fl our ·1/2 cup milk powder ·1 tsp sugar ·1 tsp salt ·

3/8 cup melted margarine ·1 egg - beaten ·1/2 cup cold water ·

Summerland's 2012 Community Cookbook Page 11

Blend Well. Serve to your customers weekly

Always inSeason!

A Recipe for a Successful BusinessINGREDIENTS:

Fresh Marketing Strategy ·Advertising ingredients ·Well Seasoned Staff ·A Dose of Creativity ·Add a Sprinkle of Fun ·

Carrot Pecan PieAlvina Kopf

3 eggs1 cup cooked mashed carrots¼ cup brown sugar½ tsp. cinnamon¼ tsp. nutmeg½ tsp. salt1 tsp. vanilla¼ cup raisins1 unbaked 9” pie shell¾ cup chopped pecans1 tsp. butter

Beat eggs lightly, add carrots, sugar, vanilla and spices. Beat to blend well. Stir in raisins. Bake at 400 F for 10 min. Reduce heat to 350 F. Sprinkle top of pie with chopped pecans and 1 tsp butter. Return to oven and bake for 25-30 min until knife inserted comes out clean. Cool. Garnish with whipped cream or whipped topping if desired.

Baked Potato Flake ChickenZoe Morris

3 lbs chicken pieces (drumsticks & thighs), skin removed

¾ cup buttermilk1 egg, beaten1 tsp salt¼ tsp pepper1 tsp poultry seasoning1 ½ cups instant mashed potato flakesbutter flavoured cooking spray

Place buttermilk, egg, salt, pepper and poultry seasoning into a large bowl. Whisk to combine well. Add the chicken pieces and toss to coat. Place the potato flakes into a large plastic or paper bag. Remove chicken from liquid, drain, and add to bag with potato flakes. Shake to coat chicken completely. Place chicken pieces on a non stick cookie sheet in a single layer and spray with the cooking spray. Bake at 350 F for about 1½ hours or until golden brown. Serves 4-6.

Curry-Cajun Spiced Chicken

Steve and Debbie Oram1/3 cup honey3 tbsp water3 tbsp prepared mustard2 tbsp butter or margarine, melted3 tsp Cajun seasoning3 tsp curry powder1 tsp lemon juice1 clove garlic minced6 boneless, skinless chicken breasts

1 pkg tri-colour coleslaw2 tbsp olive oil

In a 3-quart rectangular baking dish, combine honey, water, mustard, melted butter, Cajun seasoning, curry power, lemon juice and garlic. Add chicken breasts, turn-ing to coat. Arrange in a single layer. Bake uncovered at 350 F for 45 minutes, until chicken is tender. Fry coleslaw in olive oil over medium heat 1-2 minutes until tender. Serve chicken and sauce over coleslaw. Even people who say they hate curry or spicy food love this recipe. The name is deceiving and the flavours combine incredibly.

Impossible QuicheDorothy Stone

3 eggs½ cup Bisquick½ cup melted margarine1 ½ cups milk¼ tsp saltDash of pepper1 tbsp. onion

Place ingredients in a blender and blend a short time. Pour into a greased 9-inch pie pan. Add 1 cup shredded cheese and ½ cup diced ham; poke down into the mixture. Bake at 325 for 45 minutes. Let set 10 min-utes before serving.

MAIN COURSES

Telephone: (250) 494-8238 | email: [email protected] St., Summerland

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Is history taking up space at your house? The museum is always on the lookout for old photos and documents from the Summerland area. Family histories, local events, school classes, past and present businesses; we archive pretty well everything. If you have pictures or information you’d like to share, bring them in. We’ll scan them and either return the originals to you or, if you bring a fl ash drive, we’ll give you the digital copies and add the originals to our safely stored collection. Come in and discuss the best solution for the old albums and shoeboxes full of pictures and papers in your closet or basement.

Summerland Museum& Archives

9521 Wharton Street

Tel: 250·494·[email protected]

Harvest CasseroleAlvina Kopf

1 small head of cabbage½ cup riceboiling water½ lb. side bacon cut in 1 inch pieces1 ½ lb. ground beef½ teaspoon hamburger seasoning¼ teaspoon onion saltsalt and pepper to taste1 can (28 oz) tomatoes

Grease large casserole or small roasting pan. Chop cabbage coarsely, spread evenly over bottom of pan. Spread rice over cab-bage. Pour boiling water over to cover bottom of pan by ½ inch. Fry bacon until brown, not crisp. Spread over cabbage and rice. Leave enough dripping in fry pan to cook ground beef until lightly brown. Add seasonings to beef while browning. Pour tomatoes over beef, simmer 5 min. Drain off fat. Add tomatoes and beef to roasting pan. Cover. Bake at 350 F for 1 ½ hours. Serves 6.

Royal Chicken Wings Terry Green

3 lbs (about 1.5 kg) chicken wings ½ cup honey ¼ cup soya sauce 1 garlic clove crushed

1 tbsp ketchup Preheat oven to 350 F. Cut wings at

joint (remove tips if desired). Arrange wings in shallow baking pan, either greased or coated with PAM. Combine rest of ingredients (may need to microwave briefly to make it runnier) and pour over chicken wings.

Bake in oven for 1 hour, basting fre-quently (every 15 minutes or so). Sug-gest serving with rice topped with excess sauce.

Note: The original recipe called for brushing wings lightly with oil before pour-ing sauce over but that isn’t necessary. If there isn’t enough excess sauce to pour over rice, next time increase amounts of sauce ingredients.

Russian Beef and Mushroom Pie

Judy TolhurstMince 2 onions and sauté in 4 tbsp

margarine for 5 minutes.Add 1 lb mushrooms and sauté for 2

minutes.Add 1½ lbs hamburger and fry for 5-7

minutes.Remove from heat.

Add 2 tsp salt and ¼ tsp pepper.Cool to room temperature.Stir in 1 cup sour cream.Line bottom of 9 x 13 pan with pastry.Add filling and top with pastry.Brush top with milk. Bake at 400 F for

50-60 minutes. Serves 6-8 people. (Option-al: use filo pastry.)

Seven Layer DinnerPaula George

1 small rutabaga, chopped5 large carrots, sliced5-6 medium potatoes, cubed1 medium onion, chopped2 cans Campbells tomato soup14 oz. can peas¼ cup beef broth1 lb ground beefsalt and pepper to taste

Preheat oven to 350 F. Layer in dutch oven, rutabaga, carrots, potatoes in order as they appear. Crumble ground beef on top of potatoes.

In medium mixing bowl mix together tomato soup, peas with juice, beef broth, onions, salt and pepper to taste. Pour over top of layers. Cover. Place on middle rack in oven and bake for approximately 2½ hours (I usually check after 2 hours).

Lemon Chicken with Broccoli and Red Pepper

Nan Cogbill¾ lb skinless, boneless chicken breasts, cut in chunks5 tbsp lemon juice2 cloves garlic, minced¾ cup chicken broth1 tbsp cornstarch2 tsp liquid honey1 tsp grated lemon rind1 tbsp vegetable oil3 cups bite-size broccoli florets1 red bell pepper, cut in thin strips

In bowl, combine chicken, garlic, and 2 tbsp of the lemon juice; let stand for about 15 minutes.

In separate bowl, combine broth, corn-starch, honey, lemon rind and remaining lemon juice. Set aside.

Stir-fry chicken in half the oil until browned. Remove from pan.

Add remaining oil to pan and stir-fry broccoli and red pepper for a few minutes.

Stir in chicken broth mixture and bring to a boil, stirring constantly.

When sauce thickens, reduce heat, add chicken, and cook until vegetables are tender-crisp.

Serve over rice.

Beef and Barley Soup Bernice Shiosaki

8 servingsThis is a recipe for a chilly day.

900 g (2 lbs) lean ground beef30 ml (2 tbsp) vegetable oil500 ml (2 cups) sliced carrots500 ml (2 cups) chopped onions500 ml (2 cups) sliced celery2 cloves garlic, finely chopped750 ml (3 cups) cooked pearl barley2 litres ( 8 cups) beef broth2 398 ml (14 oz) cans Italian-style stewed tomatoes125 ml (1/2 cup) red wine 5 ml (1 tsp) thyme1 bay leafsalt and pepper to taste50 ml (1/4 cup) finely chopped fresh parsleytoasted croutons and or sour cream (optional)

In a large pot with a lid, cook ground beef over medium-high until browned, breaking meat up with a fork. Remove meat from pot and set aside. Heat vegetable oil

in the pot over medium-high heat. Add car-rots, onion, celery and garlic; cook about 5 minutes or until vegetables are tender-crisp. Add cooked beef, cooked pearl barley, broth, tomatoes, red wine, thyme, and bay leaf. Season with salt and pepper to taste. Bring soup to boil. Reduce heat, cover and cook 20 minutes. Stir in parsley and serve. Garnish each serving with toasted croutons or a dollop of sour cream, if desired.

Broccoli Buffet SaladOlive Hunter

3 cups broccoli flowerets1/2 cup chopped red onions1/4 cup sunflower seeds1/2 cup raisins1/2 cup feta cheese, crumbled

Dressing:1/2 cup low fat yogurt1/2 cup light mayo2 tbsp sugar1 tbsp lemon juice

Combine all of the “non-dressing” ingredients. Mix yogurt, mayo, sugar, and lemon juice. Pour over salad and toss to mix. Season with salt and pepper to taste. Cover and refrigerate for 2 hours or up to 2 days. Add cooked crumbled bacon as a tasty option.

13225 Victoria Rd N.250-494-9266

• Full Comprehensive Eye Exams

• Glasses and Sunglasses

• Contact Lenses

• Saturday Appointments

• New Patients Welcome

• Dr. Grant Goods & Dr. Kim Goods

"For honest and friendly care, serving Summerland since 1980."

Back row left to right: Heather, Brenda, Alana, AnnaFront row left to right: Dr. Kimberley Goods, Dr. Grant Goods


SALADS AND SOUPS

Corn Salad D.A. Cole

2 cans corn, drained1 cup cheddar cheese, grated ½ large red onion, diced ¼ red or orange pepper, diced 1 cup mayonnaise

Mix all together and refrigerate. Just before serving add 7¾ oz. bag of Chili-Cheese Frito Chips. Crunch in the bag before adding.

Thai SlawMarjorie Campbell

5 cups shredded cabbage 1 red pepper, thin strips 1 carrot, shredded ½ cup cashews coarsely chopped (roast 5 minutes 350 degrees) ½ cup sliced red onion 3 tbsp chopped cilantro 1/3 cup Miracle Whip 1 tbsp lime juice

Makes 8 servings, 1 cup each.

Quinoa Spinach PattiesMeggie Bambey

1 package frozen spinach (300 g)

1 cup quinoa, rinsed with hot water2 eggsbread crumbsfloursalt and pepperoil

Thaw spinach. Boil quinoa in 2 cups of water until done.

Mix quinoa and spinach; add eggs, bread crumbs and flour until desired consistency. Season with salt and pepper.

Form patties. Fry in vegetable oil. Serve with any yogurt-based dip or hummus.

Serves 2.

Sheri’s BeansSheri Harper

2 cans pork and beans1 can lima beans1 can kidney beans (rinse lima and kidney beans)½ lb hamburger½ cup ketchup½ cup regular barbecue sauce2 tbsp molasses2 tbsp mustard (prepared)¼ cup brown sugar1 tsp salt1 tsp chili powder1 cup chopped onions½ lb bacon, finely chopped (optional)

Cook hamburger, onions and bacon separately. Mix sauce separately. Then mix the two. Reheat if necessary.

Stuffed Spaghetti SquashSharon Stone

1 spaghetti squash2 tsp olive oil1/2 cup diced onion and red pepper1 garlic clove8 oz ground veal or any meat1 cup canned whole tomatoes, chopped1/4 tsp oreganoDash salt and pepper2 oz shredded mozzarella or cheddar cheese1 tbsp chopped Italian parsley Preheat oven to 400 F. Using fork, pierce squash. Place on cookie sheet and bake for 45 minutes. Let cool and reduce tem-perature to 350 F. Cut squash lengthwise in half. Scoop out pulp, reserve shells, set both aside. Cook onion and red pepper and garlic. Stir in meat, tomatoes and season-ings and reserved pulp and cook, stirring until liquid is absorbed. Divide mixture into shells.

Place shells on baking sheet and bake for 20 minutes. Sprinkle cheese on, broil till melted and sprinkle with parsley.

Makes 2 servings


Open Daily at 8:00 amBreakfast • Lunch • Dinner

Serving the Summerland communityfor more than 20 years.

Reservations recommended for groups of 6 or more

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13016 VICTORIA ROAD NORTHTELEPHONE: 250-494-1884

Hours: Monday - Saturday, 7:00 a.m. - 5:30 p.m.;Sunday, 7:00 a.m. - 4:00 p.m.

Wild Rice Broccoli Casserole Frances Beulah

½ lb cheddar cheese, grated 2 heads broccoli (aprox. 2 lbs) 1 pkg. Uncle Ben’s wild rice mixture 2 tins (or less) mushroom soup

Cook rice mixture as directed. Cook broccoli until crunchy.

Mix soup and cheese. Butter the casserole dish. Alternate

cheese, soup mixture, broccoli and rice in layers.

Sprinkle with additional grated cheese. Cook at 350 for one hour.

Zucchini Tomato Gratin Linda Holman

1½ lbs tomatoes, cut into ¼-inch slices 2 med zucchini (2 lbs,) cut into ¼-inch slices 3 tbsp + 1 tsp olive oil, divided 4 garlic cloves thinly sliced 2 tbsp of sliced Kalamata olives ¼ cup thinly sliced basil leaves ¾ cup grated parmesan cheese

Put slices of tomato (45 minutes) and

zucchini (30 minutes) with salt on them to dry out.

Rinse and pat dry. Preheat oven to 375. Heat 1 tsp oil in

non-stick skillet over med/high. Saute zucchini 2 to 4 minutes or until

golden brown Layer ½ zucchini in baking pan. top

with ½ tomatoes. sprinkle ½ garlic and basil. 1 tbsp olives and ¼ cup of cheese. Repeat.

Drizzle top with 1 tbsp oil and sprinkle with remaining ½ cup of cheese.

Cover with foil. Bake 10 min. Remove foil and bake another 20 min-

utes or until all cheese melted. Let stand 5 minutes before serving.

Tomato Bean CasseroleJoyce Wood

1/4 cup butter or margarine1/4 cup all purpose flour1/8 tsp salt1/2 tsp pepper1/2 tsp prepared mustard1/4 tsp paprika2 cups milk

1/2 cup medium or sharp cheddar cheese, shredded2-14 oz cans cut green beans, drainedsliced tomatoessalt and pepper

Melt butter in saucepan. Mix in flour, salt, pepper, mustard and

paprika. Stir in milk; continue stirring until it

boils and thickens. Add cheese and beans. Put into 2-quart casserole. Arrange tomato slices on top. Bake

uncovered at 350 F for 30 min. Serves 8.

Vivienne’s Spinach PieLinda Holman

3 eggs 6 tbsp flourMix1 ½ cup grated cheese500 grams cottage cheese 1 pkg of spinachBlend

Spray 10 inch pie plate. Bake at 350 F for 45 minutes.

STONEHOUSE RESTAURANT

14015 Rosedale Avenue, Summerland

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Caramel Apple or Pear DipLiz Cyr

12 oz cream cheese, whipped¾ cup brown sugar¼ cup white sugar1 tsp vanilla1 cup chopped salted peanuts

Mix the first four ingredients until smooth, then add chopped peanuts.

Serve with apple or pear slices.

Mexican Popper DipShelley McEwen

2 8-oz. pkgs. Cream Cheese1 cup Mayonnaise1 small can of chopped green chilies, drained1 small can of chopped jalapenos, drained1 cup of Parmesan Cheese (or choice)

Blend cream cheese, mayonnaise, chiles and jalapenos.

Sprinkle with parmesan or shredded cheese of your choice.

Microwave for 5 minutes or place in oven at 350 for 15 to 20 minutes.

Allergen-Free Chocolate Chip Banana Muffins

Cathi ShawMakes 12 muffins

1¼ cup gluten-free rolled oats1 cup hemp milk (You can use any non-dairy milk your allergy allows)1 cup mashed very ripe bananas¼ cup canola oil1 tsp vanilla1½ cup gluten free flour blend 1 tsp xanthan gum or guar gum½ cup packed brown sugar2 tsp baking powder1 tsp baking soda1 tsp ground cinnamon½ tsp sea salt (fine)½ cup mini allergen-free chocolate chips

Preheat oven to 375. Spray 12-cup muffin tin with cooking spray or line with muffin liners.

Place oats in medium-sized bowl. Warm milk in microwave for 1 minute (until warm but not boiling). Pour milk over oats, stir, let rest for 20 minutes.

In large bowl, combine flour, sugar, bak-

ing powder, baking soda, cinnamon and salt. In small bowl, mix together bananas, oil and vanilla. Add banana mixture to oat mixture. Mix well. Add oat mixture to dry ingredients. Stir until dry ingredients are just moist. Fold in the chocolate chips. Divide batter among muffin cups. Bake for 20 minutes (or until a toothpick comes out clean). Remove from oven and cool on wire rack.

Banana MuffinsNan Cogbill

½ cup butter or margarine, softened¾ cup sugar1 egg1 tsp vanilla1 cup mashed banana1½ cups flour1 tsp baking soda¼ tsp salt2 tbsp brown sugar1/8 tsp (or more) cinnamon

Cream butter and sugar together; add egg and vanilla. Mix well. In a separate bowl, mix dry ingredients together. Add to creamed mixture alternately with mashed banana. Stir just until mixed. Put batter into paper muffin cups in muffin pan.

Sprinkle with brown sugar and cin-namon mixture. Bake at 350 for 18 to 20 minutes. Makes 12.

The Gangat the Ol’

COUNTRY CAFE

WelcomesY’all Home!

Come up to the Country Cafe and

enjoy Summerland’s down home stylegood cooking!

13228 KELLY AVE.SUMMERLAND

(250)494-8411


APPETIZERS BAKING

Almond Chocolate Cherry Muffin Cakes

Joan Walker2 1/3 cups all-purpose flour½ cup milk1 ¼ cups white sugar1/3 cup vegetable oil1/3 cup unsweetened cocoa2 eggs, beaten2 tsp baking powder1 tsp almond extract1 ½ cups fresh, dark, sweet cherries, pitted, chopped1 tsp baking soda½ tsp salt1 cup sour cream1 cup miniature semi-sweet chocolate chips

Preheat oven to 350 F. Line average size muffin tins with paper muffin cups or grease them. You should get about 24 muffins if you fill them ¾ full.

Stir together the flour, sugar, cocoa powder, baking soda and salt in a separate large bowl.

Make a well in the centre; set aside. Whisk together the sour cream, milk, vegetable oil, eggs and almond extract in a bowl until evenly blended.

Pour the sour cream mixture into the well, then stir in the flour mixture until

just combined. Fold in the cherries and chocolate chips. Spoon into prepared muf-fin cups.

Bake until a toothpick inserted into centres comes clean, about 20 minutes. Cool pan on wire rack 5 minutes.

Store tightly covered at room tem-perature.

Cake comes out of the cups clean if you use parchment paper ones.

Adding chocolate chips to dry ingredi-ents, cherries to wet ones before mixing the two keeps everything from dropping to the bottom while baking with less chance of burning on the bottom.

Frozen cherries work okay and these muffin cakes freeze well too.

Lisa’s Corn Bread Recipe Burga Black

Mix: 1 cup flour ¾ cup cornmeal ¼ cup sugar 4 tsp baking powder ½ tsp salt

Beat: 2 eggs 1 ¼ cup milk

¼ cup margarine Add liquid to dry ingredients. Mix until

moistened. Pour into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. Cool in

pan for a few minutes, and then remove.

Orange Muffins Karen Barg

1 whole orange½ cup orange juice½ cup raisins or dates1 egg½ cup butter or margarine, melted1 ½ cups flour1 tsp baking soda1 tsp baking powder¾ cup sugar½ tsp. salt

Quarter orange; remove seeds. Grind orange in a blender or food processor until finely ground.

Add orange juice, raisins or dates, egg and melted butter. Mix in a large bowl.

Sift flour, baking soda, baking powder, sugar and salt together.

Add to orange mixture; mix only until flour disappears.

Place batter into paper lined muffin cups. Bake at 350 F for 20 to 25 minutes. Yield: 12 large muffins.


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10108 Jubilee Road • 250-494-3155Hours: Mon - Fri 8:30 - 9 • Sat. 9 - 6 • Sun & Holidays 10 - 6

MLA: HonBill Barisoff

Please feel free todrop by or call if we can be of assistance.

Website: www.billbarisoffmla.bc.caE-mail: [email protected]

Toll Free: 1-866-487-4402

CONSTITUENCY OFFICE:

210-300 Riverside Dr.PENTICTON, B.C.

V2A 9C9Tel.: 250-487-4400Fax: 250-487-4405

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9909 Main Street

Wagon Wheel Bistro

• Breakfast specials served all day• Homemade soups & salads daily• Fresh home baking• Saloon smoothies, iced coffee, lattes and mochas• Catering

250.494.8203

Open:Open:Monday - Friday: 8 am - 4 pmMonday - Friday: 8 am - 4 pm

Saturday: 8 am - 2 pmSaturday: 8 am - 2 pm

Call Monique to book your business or familyChristmas party.


SUMMERLANDBOTTLE DEPOT

Non-Alcohol Drink Containers

Liquor Wine Import Beer

Domestic Beer Bottles & Cans

Milk Containers Paint Cans

9615 S. Victoria RoadSummerland

250-494-0398

Open Monday - Saturday8:30 am - 4:30 pm

Faith Rebekah Lodge #32We are the family of the Independent Order of Odd Fellows, composed of Men, Women and Youth, who have come together in our local communities having the same beliefs and values as others, that Friendship, Love and Truth are the basic guidelines that we need to follow in our daily lives. Through working in our local Communities, Provinces or Nations, we understand that we can make a difference in the lives of people in our world.

WE NEED YOU!YOUR COMMUNITY NEEDS YOU!

JOIN THE REBEKAHS NOW. It is a vibrant organization open to women of all ages, offering something for everyone - work in your community, leadership opportunities and building lasting relationships.

For more information contact:Frances Beulah 250-494-1411 or Sharon Stone 250-494-8238

Email: [email protected]

Banana Sour Cream PancakesLiz Cyr

1½ cups all-purpose flour3 tbsp sugar2 tsp baking powder1½ tsp salt½ cup sour cream¾ cup plus 1 tbsp milk2 extra large eggs1 tsp vanilla extract1 tsp grated lemon zestunsalted butter2 ripe bananas, diced, plus extra for servingmaple syrup

In a medium bowl, sift together the flour, sugar, baking powder and salt.

Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the liquid mixture to the dry ingredients, mixing only until combined.

Melt 1 tbsp butter in a large skillet over medium-low heat until it bubbles.

Ladle the pancake batter into the pan using a ¼ -cup measure. Distribute a rounded tbsp of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the

underside is nicely browned. Flip the pancakes and cook for another minute, until browned.

Wipe out pan with a paper towel, add more butter, and continue cooking pancakes until all the batter is used.

Serve with sliced bananas and maple syrup.

Cornmeal Spoon Bread (Nachynka)

Zoe Morris1 small onion (1 cup, chopped)3 tbsp butter1 cup yellow cornmeal1 tsp salt1 tsp sugar¼ tsp pepper3½ cups milk, scalded½ cup half and half cream4 large eggs, well beaten1 tsp baking powder

Preheat oven to 350F. In a large saucepan, cook onion in the butter until soft. Add corn-meal and mix thoroughly. Add sugar, salt, pep-per, and milk slowly. Stir briskly until smooth. Cook on low heat until thick. Remove from heat and blend in cream and baking powder. Turn into a 2 quart greased casserole. Bake uncovered for one hour or until golden.

Cherry Yogurt SmoothiesA Apples ~N~ Wine B & B

1 cup cranberry juice1 cup cherry yogurt½ cup cherry pie filling

1 medium ripe banana cut into chunks1 - 1½ cups of ice cubes

Combine all ingredients in a blender and process until smooth. Pour into chilled glasses and serve.

El Mejor MargaritasShelley McEwen

2 - 2½ ounces Tequila1 ounce Cointreau or Triple Sec2 tablespoons frozen Limeade concentrate1 cup of fresh Peaches (or frozen)8 - 10 ice cubes

Place all ingredients in blender for about 10 seconds, pour into glasses and enjoy. Other fruit suggestions that are very good are mango, blueberry and strawberry.

Granola BarsJudy Tolhurst

Base:Pour 1/3 cup melted butter or marga-

rine over 2½ cups oats. Mix well. Add ½ cup brown sugar, ¼ cup corn syrup, ½ tsp salt and 1 ½ tsp vanilla. Mix together well

and press into 9 x 13 pan. Bake at 350 F for 15 minutes.Topping:

Beat 2 eggs and 1 cup brown sugar. Stir in 2 tbsp flour, 1 tsp baking powder, ½ tsp salt and ½ cup each of your choice of fruits, nuts, chocolate chips etc. Spread top-ping over base and bake for 25 minutes.

Christmas TreesDella Brown

1½ cups butter2 cups icing sugar3 tbsp milk3 cups medium coconut½ tsp vanilla or mint flavouringGreen food colouring4 - 1-oz. squares white baking chocolate, cut up

Melt butter in large saucepan. Remove from heat. Stir in icing sugar and milk. Mix in coconut and vanilla. Add enough food colouring to tint a pretty green. Shape into small balls about 1 inch in diameter. Squeeze top to form an upside down cone shape. Put on tray in refrigerator overnight, uncovered, to dry. Melt chocolate in sauce-pan on lowest heat, stirring often. Dip tops of trees in white chocolate to look like snow. Makes 30 ‘trees’.

EVERY FRIDAY - 5 PM TO 7 PM$7 PER PERSON

Includes Bun, Au Jus, Mashed Potatoes, Gravy, Vegetables & Caesar Salad

14205 Rosedale Ave. • 250-494-9781

BARON OF BEEF

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Children are welcometo our dinner


BEVERAGES

COOKIES, DESSERTS

South Okanagan Similkameen Brain Injury Society

#2 - 996 Main Street, Penticton, B.C. V2A 5E4Tel: (250) 490-0613 Fax: (250) 490-3912

E-mail: [email protected] Website: www.sosbis.com

Had a Stroke?Had a Stroke?Need Support?Need Support?

Contact Us!Contact Us!We help with:

support educationrecreation socializationoutings encouragement

For more information, contact:Fran Thornton 250-494-9428

http:questsociety.shawwebspace.caEmail: [email protected]

Quest Society forHearing EnhancementA non-profi t women’s service society for all

ages, occupations and nationalities.

Quest’s MandateImprove the lives of the deaf, hard of• hearing and speech impaired

Aid in the reduction of hearing• loss in youth

Assist women and children in need•

JOIN NOW!There is nothing that keen Summerland women can’t do when they are brought together in the

name of community service.


Banana Split DelightJudy Tolhurst

First layer:2 cups graham wafer crumbs4 tbsp melted butter or margarineMix and pat into 9 x 13 pan.Second layer:2 eggs2 cups icing sugar¼ cup butter or margarineBeat on high for 10 minutes. Pour over crumbs.Third layer:Slice 5 or 6 bananas lengthwise and place on 2nd layer.Fourth layer:Drain 20 oz can crushed pineapple and spread over bananas.Fifth layer:Cover with whipped cream or cool whip topping. Sprinkle with chopped nuts. Chill at least 4 hours.

Bread Pudding with Apples, Cranberries and Cinnamon

Meggie Bambey300 g Zopf, cut into cubes3 apples, cut into small slices35 g dried cranberries (or dried cherries)½ l milk150 g brown sugar

40 g butter3 large eggs1 tsp vanilla½ tsp almond flavouring2½ tsps cinnamon20 g butter (for the baking dish)

Preheat oven to 180 C (350 F); melt 20 g butter in baking dish. Mix pieces of Zopf, apples and cranberries in a large bowl. Slowly warm up milk with butter and sugar in a saucepan (clotting!). Beat eggs with vanilla and almond flavour; slowly add warm milk and cinnamon. Pour everything over the ingredients in the other bowl, mix and pour mixture into baking dish. Bake for 50 to 60 minutes until golden brown. Serve warm with icing sugar, vanilla ice cream, whipped cream or your favourite jam, if desired.

H-O-H Cake (Have On Hand Cake)Barbara Howarth

1 cup soft margarine or butter1 cup white sugar1 cup lightly packed brown sugar3 eggs3 cups light seedless raisins½ cup sherry or fruit juice½ cup milk1 tsp vanilla flavouring

1 tsp almond flavouring½ cup fine coconut1 cup mixed glace fruit½ cup red glace cherries (whole)2 rings green pineapple (cut in chunks)1 cup citron peel (slivered fine)2 tsp baking powder½ tsp salt3 cups all-purpose flour (sifted)

Heat raisins in sherry and let soak over-night, tossing occasionally. They will absorb all the liquid. Soak the coconut in the milk overnight. In the morning, mix all the fruit in a bowl and toss with 1 cup of the measured flour. Cream the margarine and sugars. Add the eggs one at a time, beating well after each. Resift the remaining flour with the baking powder and salt. Add alternately to the creamed mixture with the milk-soaked coconut. Add flavorings. This makes a large oblong cake 12 x 7 x 3 inches or it can be baked in the largest Christmas cake tin. Line tin with 3 thicknesses of brown paper or ungreased foil. Bake in a preheated 275 F oven. The oblong cake bakes exactly 3 hours but the square one takes a little longer to bake as the distance from sides to center is greater. Test for doneness. This cake can be cut the next day but it is a good keeper too.


Nester’s Market Staff would like to thank their loyal customers

(250) 494-8338(250) 494-8338www.nestersmarket.comwww.nestersmarket.com

13604 Victoria RoadIn the Sungate Plaza

[email protected]

Where the Locals Shop!


½ cup hard margarine or but-ter, softened½ cup brown sugar, packed½ cup granulated sugar½ cup smooth peanut butter1 large egg2 tbsp milk1 tsp vanilla1¾ cups all purpose flour1 tsp baking soda½ tsp saltapprox 54 milk chocolate kiss-es

Cream margarine and sug-ars in large bowl.

Add peanut butter. Beat until well combined.

Add egg, milk and vanilla. Beat until smooth.

Combine flour, baking soda and salt in a small bowl. Add to peanut butter mixture in

2 additions, mixing well after each addition until no dry flour remains.

Roll into 1 inch balls. Roll each ball in granulated sugar.

Arrange about 2 inches apart on an ungreased cookie sheet.

Bake in 375 F oven for about 10 minutes until golden.

Remove from oven and immediately place a chocolate kiss on top of each cookie.

Press down until cookie cracks around edge.

Let stand on cookie sheet for five minutes before remov-ing to wire racks to cool.

Nikki Blair is a member of the Summerland Asset Development Initiative.

Peanut BlossomsNikki Blair

Tiny Tim Cookies Margaret Stevenson

( Makes about 4 dozen) ½ cup butter 1 cup brown sugar ½ tsp cinnamon 1 tsp cloves 1/8 tsp nutmeg1 tsp salt2 eggs1 cup sifted all-purpose flour¼ tsp soda¼ cup cream (sweet or sour)1 cup currants, rinsed and drained1 cup seedless raisins, rinsed and drained1 cup mixed candied fruit, peeled cherries, etc.1 cup chopped nuts

Cream butter and sugar with spices. Add unbeaten eggs. Beat until well blended. Add flour sifted with soda then cream. Add currants, raisins, candied fruit and nuts. Mix together. Drop by spoonfuls onto greased baking sheet allowing room for spread-ing. Bake in moderate oven at 350 F about 12 minutes. Test for doneness. Remove to wire rack and immediately brush with glaze.Glaze:1½ cups sifted icing sugar1 tbsp soft butter½ tsp vanilla1/8 tsp salt2½ tbsp hot milk

Mix ingredients in bowl and beat until creamy.

Texas Brownies Daisy Houndle

2 cups flour 2 scant cups sugar ½ cup butter or margarine ½ cup shortening 1 cup strong coffee ¼ cup unsweetened cocoa ½ cup buttermilk 2 eggs 1 tsp baking soda ½ tsp salt 1 tsp vanilla

Frosting: ½ cup butter or margarine 2 tbsp cocoa ¼ cup milk 3 ½ cup icing sugar1 tsp vanilla

In a large bowl, combine flour and sugar. Combine butter, shortening, coffee and cocoa in heavy saucepan. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into well greased 17 x 11 inch jelly roll pan. Bake at 400 for 15 to 20 minutes. Make sure pan is level in the oven or cake will come out thin at one end and thick at the other.

Frosting: Combine the butter, cocoa & milk in

saucepan. Heat to boiling, stirring. Mix in the icing sugar and vanilla until smooth.

Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into bars. These cut and come out of the pan beautifully.

Pecan SquaresEdna Barisoff

Crust1 cup cold butter6 tbsp brown sugar3 cups flour1 egg1 tsp lemon juice 3 cups whole pecans

Filling1 cup butter2/3 cup honey1 cup brown sugar4 tbsp whipping cream

Mix butter, sugar, flour, egg and lemon juice in a food processor or heavy duty mixer. Mix until mixture just begins to hold together. Press into a 9 by 13 inch pan and bake at 350 for about 15 minutes or until golden brown. Arrange whole pecans on top of prepared crust.

To prepare the filling, melt together the butter, honey and sugar in a saucepan. Allow to boil for five to seven minutes, stirring constantly. Do not take your eyes off it because you do not want it to burn.

Remove from heat and add the cream. Drizzle the filling over the pecans until completely covered. Return to the oven and bake for 20 minutes. When cool, cut into squares.


2 eggs½ cup tomato juice¾ teaspoon dried oregano2 garlic cloves, minced¼ teaspoon salt¼ teaspoon pepper2 pounds ground beef¾ cup soft bread crumbs2 tablespoons minced fresh parsley8 thin slices fully cooked ham1½ cups (6 ounces) shreddedmozzarella cheese3 thin slices mozzarella cheese

In a large bowl, combine eggs, tomato juice, oregano, garlic, salt and pepper. Add beef, bread crumbs and parsley; mix well.

On a piece of heavy duty

foil, pat meat mixture into 12-in. x 10-in. rectangle.

Place the ham and shred-ded cheese on the loaf to within ½ in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. Place on a greased baking pan with seam side down; seal ends.

Bake uncovered, at 350 F for 1 hour and 10 minutes. Top with sliced cheese, bake 5 min-utes longer or until cheese is melted. Yields: 8 servings

Judy Anderson is the president of the Quest Soci-ety for Hearing Enhance-ment.

Sicilian Meat RollJudy Anderson

1 ½ lbs ground beef1 jar (26-28 ounces) pasta sauce1 large egg, slightly beaten¼ cup dry breadcrumbs2 cups shredded mozza cheese1 tablespoon chopped fresh parsley

Preheat oven to 350. Combine ground beef, 1/3-cup pasta sauce, egg and bread crumbs. Season with salt and pepper. In 13 X 9 baking or roasting pan, shape

into 12 X 8 rectangle.Sprinkle 1½ cups cheese

and parsley down centre leaving ¾ inch border. Roll, starting at long end, jellyroll style. Press ends together to seal. Bake uncovered 45 min. Pour remaining sauce over meat loaf and sprinkle with remaining ½ cup cheese. Bake an additional 15 min-utes or until sauce is heated through and cheese is melted. Let stand 5 min before serv-ing. (Makes 6 servings)

Recipe contest winnerCheese-Stuffed Meat Loaf

Karen Barg

Spring Rhubarb PieKay Norris

Roll out pastry for a pie shell and flute edges. Cut rhubarb pieces to cover bottom 2 inches deepCustard:2 beaten eggs½ cup canned milk1 cup white sugar1 tbsp flour ½ tsp vanillasprinkle with cinnamon

Bake at 400 for 10 minutes, then 350 until a knife comes out clean when tested.

Microwave Tim Tam CakeChelsea and Alyssa Robinson

1 packet chocolate cake mix1 packet instant chocolate pudding mix1/3 cup oil2 eggs1 cup 7Up or ginger ale or sprite

1 packet Tim Tams (we like the dark choco-late)

Place all ingredients except Tim Tams into a bowl and mix until well combined.

Pour mixture into microwave safe dish.Cut Tim Tams into 3 pieces, place them

into the mixture until submerged.Cook (uncovered) for 8 minutes on

800W. (Cooking time varies depending on microwave wattage)

Stand for 5 mins then turn out onto a plate.

When cool, sift icing sugar over the top or melted chocolate and serve with whip cream or ice cream.

Jell-O Strawberry PieBurga Black

Crust: 1 ¼ cup graham wafer crumbs ¼ cup melted butter or Becel margarine

Pie:2/3 cup boiling water 1 pkg. strawberry jello Ice cubes½ cup cold water 1 ½ cup Cool Whip 3 cups strawberries

Mix graham wafers and butter, press into pie plate

Add boiling water to jello, add enough ice to the ½ cup cold water to make 1 cup, add to jello, stir until slightly thickened. Remove ice and add Cool Whip.

Add 2 cups of sliced berries to jello. Refrigerate for 20 to 30 minutes and then add to crust.

Refrigerate for 6 hours. Top with remaining berries.

I use sugar-free jello and light Cool Whip – regular is fine too. I am sure rasp-berries would be good too.

Documents

September 27, 2012