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A10 December 4, 2015 | This Week Marketplace
36 - 2nd Ave. N., Yorkton
306-782-5355Celebrate
with us
IT’S OUR IT’S OUR 1111TH ANNIVERSARY! ANNIVERSARY! (AND THIS TIME WE ARE GOING TO HAVE A GRAND OPENING)(AND THIS TIME WE ARE GOING TO HAVE A GRAND OPENING)
EVERY ITEM IN THE STORE AT
DISCOUNTED PRICES
B.C. PEACH COBBLERMix:• 4 large fresh peaches, sliced• ¼ cup brown sugar• ½ tsp. cinnamonPut above in pan.
Mix:• 1 cup flour• 1 cup white sugar• ¼ tsp. salt• ½ cup butter
Top peach mixture with flour mixture.Microwave approx. 12 minutes.
Carol NimetzMadge Lake, SK.Madge Lake, SK.
POPCORN CAKE• 24 cups popcorn• 1 cup nuts• 1 lb. marshmallows (2 bags)
• 1 lb. gumdrops (1 bag)• ½ cup margarine• ½ cup oil Melt oil, margarine and marshmallows over low heat.
Add remaining ingredients and pour into large jelly roll pan.
Note: Can substitute peanuts for gumdrops or add Smarties.Faye BeattyLeslie, SK.
y BeattyLeslie, SK.
CANNED TOMATOES
Blanch tomatoes, pack in sealers, filling only ¾ full.
For each qt. sealer, add:• 1 tsp. pickling salt• 1 Tbsp. of sugar• Tomato juice to fill the sealer Boil 2 cups tomato juice for 30 minutes.These are very good & keep well.
Florence ReinWolseley, SK.
CHOCOLATE MACAROON BARS
• 4 squares Baker’s unsweetened chocolate
• 1 cup golden flavour Crisco shortening
• 2 cups granulated sugar
• ¼ tsp. salt
• 1 tsp. vanilla
• 3 eggs
• 1 cup all-purpose flour
Filling:
• 3 cups Baker’s angel-flake coconut
• 1 can sweetened condensed milk
• ¾ tsp. almond extract
Topping:
• 1 cup Baker’s chocolate chips
• ¾ cup sliced almonds
Base:Melt chocolate and shortening together in large saucepan over
low heat, stirring until smooth.
Remove from heat.
Stir in sugar, salt, vanilla and eggs.
Mix well.
Add flour, stirring until smooth.
Spread half of the batter evenly in greased 13 x 9” cake pan.
Mix filling ingredients together thoroughly.
Spread evenly over chocolate batter, carefully cover with remain-
ing chocolate batter.
Bake at 350°F for 35-40 minutes.
Remove from oven and immediately sprinkle with chips.
Let stand about 1 minute to soften.
Spread evenly to cover.
Sprinkle with almonds, pressing in lightly.
Chill to set chocolate before cutting. Kathy Pawelec
Kelliher, SK.
CHRISTMAS CHERRY JEWEL SQUARE
• 1 cup butter
• 3/4 cup sugar
• 2 cups flour
• 1 cup light raisins
• 1/2 cup silvered almonds
• 1 cup chopped colored cherries
• 1 can sweetened eagle brand milk
Mix together butter sugar and flour, press into 8x10 pan.
Spread raisins/almonds and cherries over base.
Dribble 1/2 cup eagle brand milk over top.
Bake 45 min to 1 hour at 300 degrees. Matilda Lonoway
Yorkton, Sk.
This Week Marketplace | December 4, 2015 A11
HOLIDAY RECIPESHOLIDAY RECIPESALMOND MACAROON
BROWNIES• 4 squares Baker’s
Unsweetened Chocolate• ¾ cup butter• 2- 2/3 cups granu-
lated sugar, divided• 5 eggs, divided• 1 tsp. vanilla• 1 cup Robin Hood
all—purpose flour• 2 cups toasted
chopped almonds, div-ided
• 1 (250 g) pkg. cream cheese, softened
• 2 Tbsps. Robin Hood all-purpose flour
• 2 cups Baker’s Angel Flake coconut
• Whole almonds• 2 squares Baker’s
semi-sweet chocolate Heat oven to 350°F
(180°C).Melt unsweetened
chocolate and butter in large microwaveable bowl on high 2 minutes.
Stir until chocolate is completely melted.
Stir 2 cups (500 ml) sugar into chocolate.
Mix in 3 eggs and van-illa.
Stir in 1 cup (250 ml) flour and 1 cup ( 250 ml) chopped almonds.
Spread into greased, foil-lined 13” x 9” (33 cm x 23 cm) baking pan.
Beat cream cheese, remaining 2/3 cup (150 ml) sugar, remaining 2 eggs and 2 Tbsps. (30 ml) flour until smooth.
Stir in remaining 1 cup ( 250 ml) chopped almonds and coconut.
Spread over brownie batter.
Bakle 35-40 minutes, or until toothpick insert-ed in centre comes out almost clean.
Cool in pan.Remove, cut into
squares.Delores YungYorkton, SK.
CHICKEN ENCHILADA ROLL UPS
Serves 80 rolls.Ingredients:• 2 (8 oz.) pkgs. cream
cheese, softened• 1 ½ cups shredded
Mexican cheese• 2 Tbsps. Old El Paso
taco seasoning• 2 cups shredded
chicken (rotisserie chick-en works well)
• 1 (10 oz.) can diced tomatoes with green chillies, well drained
• 1 tsp. minced garlic• 4 green onions,
sliced• ½ cup chopped cil-
antro• 8 burrito sized tor-
tillas Instructions:1) In a large bowl, com-
bine all of the ingredi-ents (except tortillas) until well blended.
2) Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
3) Refrigerate until firm; about 30 minutes.
4) Slice into ½ inch slices and serve.
Tina BoryskavichRussell, MB
BROCCOLI SOUPPerfect after an out-
door activity.• 1 head of broccoli,
finely cut• 1 medium onion,
finely chopped• 1 Tbsp. butter or
margarine• ¾ tsp. salt• 1/8 tsp. pepper• Water, to just cover• 13 ½ oz. canned
evaporated milk• 1 tsp. parsley flakesPut broccoli, onion,
butter, salt and pepper in saucepan.
Add water.Bring to a boil.Boil until vegetables
are tender.Add milk and parsley.Return to a boil.Boil slowly for 15 min-
utes.Taste for salt and
pepper, adding more if needed.
Makes about 3 ½ cups soup.
Variation:Add 3 to 4 strips of
cooked, crumbled bacon or add 4 oz. Velveeta cheese.
Try adding both bacon and cheese for a pleasant change.
Note: If you want a smooth soup, run through blender before adding milk and parsley flakes..
Marcella ShewchukRama, SK.
CRANBERRY ICEBOX COOKIES
• 1 ¼ cups butter, soft-ened
• 1 cup packed brown sugar
• 2/3 cup sugar• 2 eggs• 1 tsp. vanilla• ¼ tsp. almond
extract• 3 ¼ cups flour• 1 tsp. baking powder• ½ tsp. salt• ¼ tsp. baking soda• 1 cup chopped wal-
nuts• 2 cups chopped,
fresh or frozen cranber-ries
Cream butter and sug-ars.
Add eggs, one at a time and beat well.
Add vanilla and almond extracts.
Combine the flour, baking powder, salt and baking soda.
Gradually add to the creamed mixture.
Stir in walnuts.Carefully stir in the
cranberries.Shape into three 7
inch rolls.Wrap each roll in plas-
tic wrap and refrigerate for 4 hours or overnight.
Cut into ¼ inch slices and place 1 inch apart.
Bake 350°F for 10-12 minutes or until golden brown.
June JacobsYorkton, SK.
CRACKER JACK COOKIES
• 1 cup margarine• 1 cup white sugar• 1 cup brown sugar• 1 tsp. vanilla• 2 eggs• ½ tsp. salt• 1 tsp. baking powder• 1 tsp. baking soda• 2 cups oatmeal• 2 cups Rice Krispies• 1 ½ cups flour• 1 cup coconut• 1 cup chocolate
chips Cream margarine and
sugars.Add vanilla, eggs, salt,
baking powder and soda.Add oatmeal, Rice
Krispies, flour, coconut and chips.
Roll in a ball, flatten a bit with a fork.
Bake at 350°F for 10 to 12 minutes.
June JacobsYorkton, SK.
CREAMSICLE CAKE• 1 orange cake mix• 1 pkg. orange jello• 1 pkg. vanilla instant
pudding• 1 pkg. orange jello
(dry)• 1 cup milk• 1 tsp. vanilla• 9 oz. Cool Whip Make cake mix as
directed on package and bake in a 9 x 13 pan.
Let cool.Mix 1 package orange
jello with 1 cup hot water until dissolved.
Add ½ cup cold water. Let cool to room temper-ature.
Poke holes in top of cake with fork.
Spoon liquid over cake.
Topping:Mix vanilla pudding,
orange jello, milk and vanilla until thick.
Blend in a 9 ounce container of Cool Whip topping.
Spread onto cake.Martha Dawe
Invermay, SK.
LEMON POKE CAKE• 2 baked 9-in. round
white cake layers, cooled• 2 cups boiling water• 2 pkgs. lemon Jello• 1 tub Cool WhipPlace cake layers, top
sides up, in two 9 inch round cake pans.
Pierce cake with a large fork.
Stir boiling water into lemon jello until com-pletely dissolved.
Carefully pour 1 cup jello over 1 cake layer and pour remaining jello over the second cake layer.
Refrigerate for 3 hours.
Dip cake pans in warm water for 10 seconds, then unmould onto serv-ing plate.
Spread top with about 1 cup Cool Whip.
Place the second layer carefully over the first cake layer.
Frost top and sides with remaining Cool Whip. Refrigerate.
Tina BoryskavichRussell, MB.
YOUNG’S PLANT WORLD LTD. We have everything you need for your
CHRISTMAS BAKING
WHOLE & BROKEN RED OR GREEN CHERRIES
OR PINEAPPLE WEDGES
$4.50/lbMIXED GLACED FRUIT
$3.95/lbFROZEN TART SHELLS
Sweetened or Unsweetened 1”, 2” or 3”
OUR FRESH CUT CHRISTMAS TREES ARE HERE
We have our tree stand set up at our Greenhouse & Garden Centre, located on Highway #9 North. Phone 306-783-8660.
HOURS OF OPERATION:Monday to Saturday, 8:30 a.m. to 6:00 p.m.
Sunday, Noon to 6:00 p.m.
Shop early while selection is at its best!!!
Christmas CandyChristmas Baking Supplies
Yard & Garden Decor
If you have a gardener in the family stop by and see what we have in our store.
YOUNG’S PLANT WORLD LTD.
NURSERY • GARDEN CENTRE • GROCERY STOREHighway #9 North, Yorkton
306-783-8660
CANDY CANE CANDLE CRAFTMaterial Needed:• A round cylinder-shaped candle (about 3
or 4 inches high)• Candy canes (as many as you need to go
around the candle at its height)• Craft bond tacky glue• Red or green holiday ribbon and a holiday
flower or greenery pick. Instructions:1) Glue the candy canes, standing on end
with the plastic wrap on, all around the candle.2) You may choose to glue them with the
crook part facing the same direction, or alter-nate them with the crook part facing opposite directions. Patience is the key here. You will only be able to do a couple of candy canes at a time until the glue dries enough to hold them on while you work on another part.
3) Make sure the bases of the candy canes are even with or above the base of the candle, so it will stand correctly.
4) When the glue has dried, decorate the candle with red or green ribbon and a festive flower or pick.
Mrs. Vi Grazier, Yorkton, SK.
A12 December 4, 2015 | This Week Marketplace
HOLIDAY RECIPESHOLIDAY RECIPES
MY FAVOURITE CHRISTMAS CRAFT – RECYCLING FOIL PIE PLATES
The supplies that are required for this craft include:
• An 8” or larger foil pie plate• 1 ½ strings of Christmas garlands that are
approx. nine feet long• Decorations to glue on the wreath. (I use
a glue gun) If you can find green leafy garlands with
berries on them, you won’t need to glue tiny ornaments on the wreath.
Let your imagination run wild.Add a Christmas ribbon bow and put a string
or flower wire at the top back ready for hang-ing.
The choice of colour and width of the wreath are up to you.
Larger or smaller foil plates can be used.Decorate them at your own choice or prefer-
ence.Cut the bottom of the pie plate out, leaving
just the sides of the plate and approx. a ½ inch ring around the bottom of the sides.
Cut little nicks into that ½ inch ridge and fold inward to avoid sharp edges.
Remember the foil can easily cut your skin.Glue one end of the garland onto the back of
your ring of foil.Then continue to wrap the garland around
the remaining part of the ring until it is com-pletely covered.
Glue the end on to the finished product or twist into the garland.
Add decorations such as pearls, beads, holly, or any tiny Christmas ornaments.
Use a piece of wire to create a loop at the back ready for hanging.
The result is a very festive addition to any decorative theme.
These Christmas wreaths make a lovely gift and can be hung on your front porch door for arriving guests to admire and perhaps be given as a hostess gift.
Judy Talbot, Esterhazy, SK.
CHRISTMAS PLUM CAKE
Ingredients:• 3 cups mixed fruits
& nuts (plum, cherry, tut-ti-fruitti, dates, cashew nuts, walnuts) nuts are optional.
• 1 ½ cups red grape wine
• 2 cups + 2 Tbsps. all-purpose flour
• 1 ½ cups sugar• 1 cup + ½ Tbsps.
unsalted butter• 4 eggs• 1 tsp. baking soda• 1 ¼ tsps. baking pow-
der• ¾ cup hot water• 3 Tbsps. fresh
orange zest• 2 tsps. pure vanilla
essence• 2 tsps. ground mixed
spices (clove, dry ginger, cinnamon, cardamon)
Procedure:1) Soak the fruits and
nuts in grape wine for at least 10 days. Mix it with a dry spoon once in awhile.
2) Drain the soaked things in a colander and keep it aside.
3) To prepare caramel syrup, take ½ cup sugar in a hard bottom pan.
4) Pour a little hot water about 2 Tbsps. and ½ Tbsp. butter. Mix well.
5) Switch on the flame and do not stir after that.
6) When it turns a dark colour, switch off the flame.
7) Immediately pour the hot water drop by drop into it.
8) Allow to cool com-pletely. This is caramel syrup.
9) Separate the egg whites and yokes.
10) Beat the egg whites until peaks form.
11) Mix the yolks and sugar together.
12) Add butter (room temperature) and beat until it turns creamy.
13) Add vanilla and orange zest and beat until it becomes smooth.
14) Sieve together the flour, baking powder and baking soda and mix it again with a whisk.
15) Add this flour in 2 or 3 batches to the batter and beat it in low speed.
16) Add caramel syrup and whisk it gently.
17) Gently fold the beated egg whites into the batter until well com-bined.
18) Toss the fruits and nuts with 2 Tbsps. flour to prevent it sinking in the bottom of the cake.
19) Add it into the pre-pared batter and fold gently.
20) Add around 2 Tbsps. of retained wine into the batter and mix it gently.
21) Pour the batter into the prepared cake pans (one 9 inch and one 8 inch round pans).
22) Level it since its consistency is thick.
23) Bake at 350°F or until the skewer insert-ed into the centre of the cake comes out clean.
24) Allow it to cool in the pan for 10 minutes.
25) Place onto the cooling rack and allow
to cool completely before serving.
Sheena ReghuYorkton, SK
AMAZING MUFFIN CUPS
• 3 cups Country-Style hash browns, thawed
• 3 Tbsps. butter, melt-ed
• 1/8 tsp. salt• 1/8 tsp. pepper• 12 links Johnsonville
Original Breakfast Sausage
• 6 Naturegg Omega 3 eggs
• 2 cups shredded 4-cheese Mexican blend cheese
• ¼ cup red bell pep-per, chopped
• Fresh chives or green onions, chopped
1) In a bowl, combine
the hash browns, butter, salt and pepper.
2) Press mixture onto the bottom and up the sides of greased muffin cups.
3) Bake at 400°F for 12 minutes or until lightly browned.
4) Meanwhile, cook sausage according to package directions; cut into ½- inch pieces.
5) Divide sausage among muffin cups.
6) Combine the eggs, cheese and bell pep-per. Spoon over sausage. Sprinkle with chives.
7) Bake for 13-15 min-utes or until set and an internal temperature of 165°F is reached.
Delores YungYorkton, SK.
CORN SALAD• 2 (341 ml) cans ker-
nel corn, drained• 540 ml can pine-
apple tidbits, drained• 3 green onions,
chopped• 1 green pepper,
chopped• 3 stalks of celery,
chopped• 3 Tbsps. mayonnaise Mix the above ingredi-
ents in a large bowl. Sauce:• 1 cup white sugar• 1 dessert spoon dry
mustard• 2 eggs• 2/3 cups vinegar• Dash of nutmeg,
cinnamon and cloves, optional
In a small saucepan, beat the eggs, add sugar and dry mustard.
Mix well. Add vinegar and mix.
Cook over medium heat stirring constantly until mixture comes to a boil and is slightly thick-ened.
Cool and pour over salad. Refrigerate.
This salad keeps well for about 1 week.
I usually prepare the sauce before I prepare the vegetables.
Georgina MosiondzBirch River, MB.
CHRISTMASY CARROT & BEET CAKE
• 1 cup cooking oil• 3 eggs• 1 cup finely grated
carrots• 1 cup finely grated
beets• 2 cups all-purpose
flour• 1 tsp. cinnamon• ½ cup walnuts• 1 cup golden raisins
(I plump them in bit of water and microwave 1 ½ minutes on high in micro-wave, drain and cool)
• 1 ½ cups white sugar• 2 ½ tsps.. baking
powder• ½ tsp. salt• 1 tsp. vanilla Preheat oven to 350°F.Beat cooking oil with
sugar and beat in eggs one at a time.
Add vanilla and stir.Add carrots and beets
and stir well.In a separate bowl,
add baking powder, cin-namon, salt, fruit, wal-nuts and flour.
Stir flour and ingredi-ents and add to first mix-ture.
Stir well and bake in two loaf pans or 9 x 13 pan. I Pam the pans and line with wax paper and lightly Pam again.
Bake about 45 to 50 minutes or until an inserted knife comes out clean.
Can also be baked as muffins; makes 24 cup-cakes but bake for 20-25 minutes.
Makes a nice moist cake or muffins and can be enhanced with a cream cheese icing.
Judy TalbotEsterhazy, SK.
BEER NUTS• 4 cups large peanuts,
with skins• ½ cup butter or hard
margarine• 1 cup brown sugar
(packed)• ¼ cup corn syrup• ½ tsp. salt• ¼ tsp. soda Place peanuts in shal-
low, non-stick baking pan.
Keep warm in 225°F (110°C) oven.
Combine butter, brown sugar, corn syrup and salt in saucepan.
Cook to firm ball 250°F (120°C), or until a small spoonful dropped in cold water retains a round shape when rolled between fingers.
Remove from heat.Stir in baking soda.Pour slowly over pea-
nuts, stirring gently to coat.
Return to 250°F (120°C) oven for about 1 hour.
Stir every 15 minutes.Cool.Stir several times
while cooking.Keep in airtight con-
tainer.Makes 5 cups of nut
mixture.Nice, tasty flavor.
Keep a good supply on hand.
Marcella ShewchukRama, SK.
CANDY CANE COOKIESIngredients:• 1 cup (250 ml) Butter
or Margarine, softened• 1 cup (250 ml) Icing
(Confectioner’s) sugar• 1 egg• 1 tsp. (5 ml) Almond
Flavouring• 1 tsp. (5 ml) Vanilla
Flavouring• ¼ tsp. (1 ml)
Peppermint Flavouring• 2 ½ cups (600 ml) all-
purpose flour• 1 tsp. (5 ml) baking
powder• 1 tsp. (5 ml) salt• ½ tsp. (2 ml) Red food
colouring Directions:Mix first 6 ingredients
together well. Add flour, baking powder & salt. Mix well. Divide dough into 2 equal portions. Add food colouring to 1 portion. Blend well.
Roll 1 tsp. (5 ml) of each colour dough into ropes apout 5 ½ inches (14 cm) long.
Lay them side by side. Pinch ends together.
Twist to form a spiral. Lay on ungreased baking sheets.
Shape to form a candy cane.
Wreaths are easy to make as well.
Bake in 350° F (180°C) oven for about 10 minutes until pale gold.
Cool on sheet 2-3 min-utes, then remove.
Makes about 4 ½ dozen.
Richard AntoniukSturgis, SK.
IMITATION CRAB SPREAD
• 2 lbs. imitation crab meat
• 2 cups mayonnaise• 1 pkg. Knorr leek
soup mix• 1 tbsp. parsley• 1 tbsp. lemon juiceIn a bowl break up
crab meat with fork.Add remaining
ingredients and mix thoroughly.
Cover & stir in cool place.
Serve on crackers.Mrs. Barbara L.
JensenKuroki, SK
Holiday Shopping HoursDecember 2 to 23
Monday to Friday - 9:30 a.m. - 9:00 p.m.
Saturday - 9:30 a.m. - 6:00 p.m.
Sunday - 12:00 p.m. - 5:00 p.m.
December 24 - 9:30 a.m. - 5:00 p.m.
December 25 - CLOSED
December 26 - 9:30 a.m. - 6:00 p.m.
December 31 - 9:30 a.m. - 5:00 p.m.
January 1 - CLOSED
www.parklandmall.netDon’t miss our events & promotions! •Find us on facebook & twitter
PARKLAND MALLSanta HoursSanta Hours
December 4, 11 & 18December 4, 11 & 185:00 p.m. - 8:00 p.m.5:00 p.m. - 8:00 p.m.December 5, 12 & 19December 5, 12 & 1912:00 p.m. - 4:00 p.m.12:00 p.m. - 4:00 p.m.
Portraits provided by Portraits provided by Springers Gymnastics ClubSpringers Gymnastics Club
Let Us Do the Wrapping!Let Us Do the Wrapping!Gift Wrap Booth located Gift Wrap Booth located across from Food Court . across from Food Court .
All donations to Girl Guides All donations to Girl Guides of Canada - Yorkton.of Canada - Yorkton.
Check online for Check online for gift wrapping schedule.gift wrapping schedule.
Always the Perfect Fit!
Parkland MallGift Certificates
Redeemable at all stores & services
Including Canadian Tire, Shoppers Drug Mart & Value Village.
No expiry date! No fees! No hassle!
This Week Marketplace | December 4, 2015 A13
HOLIDAY RECIPESHOLIDAY RECIPESMINCEMEAT SQUARES
• 1 cup butter, soft-ened
• ½ cup sugar• 2 ½ cups sifted flour• 1-28 oz. jar mince-
meat• 2 med. apples,
peeled and diced• 1 Tbsp. rum extract• 2 cups frozen
whipped topping OR 2 cups whipping cream
Combine butter and
sugar with pastry blend-er.
Add flour; blend to form crumbs.
Mix thoroughly with hands to form soft dough.
Press into bottom and sides of 15 x 10 jelly roll pan.
Bake at 325°F, 15-20 minutes or until golden.
Combine mincemeat and apples.
Spread over pastry.Bake at 400°F for 15
minutes.Cool in pan.Whip cream, fold in
extract.Spread over mince-
meat.Refrigerate.
Kathy PawelecKelliher, SK.
WHEAT BRAN PANCAKES
• 2 eggs, well beaten• 2 tsps. white sugar• 2 tsps. melted butter• 1 tsp. vanilla• 1 ½ cups milk• 1 ½ cups flour• Pinch of salt• ½ cup natural wheat
bran• 3 tsps. baking pow-
der In a medium bowl,
mix together the eggs, sugar, margarine, vanilla and milk.
In another bowl, com-bine the flour, bran and baking powder.
Add dry ingredients to liquid mixture.
Preheat lightly greased skillet to 325 to 350 degrees F and pour ladle batter into hot skil-let.
Serve with pancake syrup.
Georgina MosiondzBirch River, MB.
BUTTER TARTS• 3 Tbsps. butter• 1 cup brown sugar• 1 egg, slightly beaten• 1 tsp. salt• ½ cup raisins• ¼ cup chopped wal-
nuts• ½ tsp. vanilla Cream butter and
gradually add brown sugar. Add beaten egg, a little at a time beating well.
Stir in remaining ingredients.
Spoon mixture into tart shells.
Bake at 375° F until golden brown. Don’t overcook.
Faye BeattyLeslie, SK
ZUCCHINI CHOCOLATE CAKE
• 3 eggs, beaten• 1 cup white sugar• 1 cup brown sugar• ¾ cup oil• 2 tsps. vanilla• ½ cup milkMix & add:• 2 ½ cups flour• ½ cup cocoa• 2 ½ tsps. baking pow-
der• 1 ½ tsps. baking soda• ½ tsp. salt• 2 tsps. cinnamonAdd:• 2 cups grated zuc-
chini• 2 tsps. grated orange
zestBake in greased pan
350°F approx. 1 hour.Carol Nimetz
Madge Lake, SK.
ROCKY ROAD BARS• 1 ½ cups honey maid
graham crumbs• ½ cup melted mar-
garine• 1 ½ cup shredded
coconut• 1 ½ cups chopped
nuts• 1 pkg. (300 gr.) semi-
sweet chocolate chips• 1 ½ cups miniature
marshmallows• 1 can (300 ml) sweet-
ened condensed milk• 3 squares semi-
sweet chocolate, meltedPreheat oven to 350° F.Mix crumbs and mar-
garine; press firmly into a 9” x 13” pan.
Layer coconut, nuts, chocolate chips and marshmallows evenly over crumbs.
Drizzle condensed milk evenly over top.
Bake for 25-30 minutes or until golden brown.
Remove from oven, drizzle with melted choc-olate. Cool.
Makes 36 bars.Sylvia Humeniuk
Yorkton, SK.
TURKEY AND RICE(This is a great way to
use up leftover turkey)• 2 to 4 cups chopped
turkey• 2 Tbsps. margarine• 1 small onion,
chopped• 1 cup diced celery• 1 medium green
pepper, cut in strips• 10 oz. can cream of
mushroom soup• 10 oz. can of mush-
rooms, drained, optional• 3 cups hot cooked
rice• 1 Tbsp. curry pow-
der• 1 Tbsp. lemon juice• ½ cup milkMelt margarine in
skillet. Add onion, celery and green pepper and cook until crisp-tender.
Stir in curry powder.Add mushroom soup
and milk to skillet.Bring mixture to a
boil, stirring constantly.Add lemon juice, tur-
key and mushrooms.Heat to serving tem-
perature.Serve with rice.NOTE: Chicken can be
used instead of turkey.My family enjoys this
over mashed potatoes. Georgina Mosiondz
Birch River, MB.
CRAB DIP• 1 (5 oz.) can crab
meat• 1 (8 oz.) pkg. cream
cheese• ¼ cup Miracle Whip• 2 Tbsps. chopped
onion• 1 tsp. horseradish• 1 tsp. lemon juice Soften cream cheese,
drain and flake crab meat.
Combine all ingredi-ents and cook on low in microwave 3 minutes.
Serve with various crackers and vegetables.
Delores YungYorkton, SK.
SPOT THE ADVERTISER
To enter, inbox your answer to Yorkton This Week Facebook
and
WINWINPRIZESPRIZES
from
Name the page number and advertiser who is selling Fresh Cut
Christmas Trees in the Wednesday,
December 2 edition of Yorkton This Week
and you could win a GIFT
CERTIFICATEfrom
Cab Clothingor Frozen Cactus
or Young’s Plant World
A14 December 4, 2015 | This Week Marketplace
HOLIDAY RECIPESHOLIDAY RECIPES
T H I S W E E KYORKTON
HOLIDAY DEADLINESHOLIDAY DEADLINES
Ph. 306-782-2465 Ph. 306-782-2465 Fax 306-786-1898 Fax 306-786-1898 e-mail: [email protected]: [email protected]
YORKTON THIS WEEK WEDNESDAY, DECEMBER 23
Deadline - Friday, December 18 @ 3 p.m.
Distribution will be on Tues., December 22
THIS WEEK MARKETPLACE FRIDAY, DECEMBER 25Deadline - Fri., Dec. 18
@ 5 p.m.Distribution will be on Wed., December 23
YORKTON THIS WEEK WEDNESDAY, DECEMBER 30
Deadline - Thurs., Dec. 24 @ NoonDistribution will be on Tues., December 29
THIS WEEK MARKETPLACE FRIDAY, JANUARY 1
Deadline - Mon., Dec. 28 @ 3 p.m.Distribution will be on Wed., December 30
Note: Our office will be closed Fri., Dec. 25 and Fri., Jan. 1
LEMON SNOWBALLS• ½ cup butter (soft-
ened) – no substitute• 2/3 cup white sugar• 1 egg• ¼ cup lemon juice• 1 Tbsp. grated lemon
peel• 1 ¾ cup flour• ¼ tsp. baking soda• ¼ tsp. cream of tar-
tar• ¼ tsp. salt• ½ cup finely chopped
almonds (optional)• Confectioner’s sugarMix soft butter &
sugar.Add egg and beat until
well blended.Add lemon juice and
peel.Combine flour, baking
soda, cream of tartar and salt.
Stir into creamed mix-ture.
Add almonds.Cover & refrigerate 1
hour or overnight.Roll into 1” balls.Place on ungreased
cookie sheets.Bake at 350°F for 10-12
minutes or until bottoms are lightly browned.
(cookies will not brown on top)
Remove immedi-ately to wire racks; cool 5 minutes then roll in Confectioner’s sugar.
Yield: 60.Elizabth Zahayko
Yorkton, SK.
LEMON CREAM TRIFLE
• 3 ½ cups cold milk• 3 packages Lemon
Instant PuddingBeat together and let
stand for awhile.• 1 package cream
cheese• ½ cup butter• ½ cup icing sugarBeat together until
smooth.Gradually add pud-
ding until blended.Add 1 container of
Cool Whip save ½ cup for garnish.
Put rest into pudding mixture.
Crumble 2 packages of lemon crème cookies.
Put in layers, Dream Whip, cookies & pud-ding mix, Cool Whip & crushed cookies on top.
Jean GudmundsonWynyard, SK.
OATMEAL DATE COOKIES
Preheat oven to 350 degrees F.
In a large bowl cream together:
• 1/2 cup butter• 1/2 cup brown sugar Blend in:• 1 cup old fashion
rolled oats• 1 1/2 tsp. baking pow-
der• 1/1/4 cup whole
wheat flour Add:• 1/2 cup dates (diced
and pitted) Mix flour mixture
with the oats and dates so there is no clumps of dates stuck together. Add 1 1/2 tbsp. grated orange rind, 1 tsp. van-illa and 1/2 cup milk. Mix until well blended together. Drop by spoon-ful on cookie sheet lined with parchment paper. Bake for about 10 - 12 minutes.
Debbie FeszczynKelliher, SK
JUNK YARD SALAD• 1 can cherry pie fill-
ing• 1 large can crushed
pineapple• 1 can Eagle Brand
milk• 2 cups mini marsh-
mallows• 1 cup pecans (sliced)• 1 ( 8 oz. ) Cool Whip Mix in order &
refrigerate overnight.Gail Zrymiak
Ituna, SK.
MAKAYLA’S FAVOURITES
• 4 - 10 oz. Mackintosh Toffee Bars or 40-45 caramels
• 1 tin sweetened con-densed milk
• ¼ cup margarine Put in top of double
boiler and melt together.Dip: Large marshmal-
lows.Quickly roll in Special
K cereal.Set to dry.These freeze well.
Marie DemetrowYorkton, SK.
ARMPIT FUDGE• ½ cup icing sugar• 1 Tbsp. margarine• 2 tsps. cream cheese• 2 Tbsps. cocoaPut ingredients in a
Ziplock bag.Work until mixed
underarm.Great recipe for kids,
teens and adults.
Albert Renneberg Sr.Porcupine Plain, SK
PUNCH• 1-6 oz. orange juice• 1-6 oz. water• 1-6 oz. pink lemon-
ade• 1-6 oz. water• 1-48 oz. pineapple
juice• 1 or 2 large bottles
7-up• Some ice
Emily PopikFoam Lake, SK.
RASPBERRY COCKTAIL
• 1 ½ cups pineapple juice
• 1-10 oz. frozen rasp-berries, partially thawed
• ½ cup waterBlend above, strain.Add:• 4 cups lemon-lime
sodaServe over ice cubes.
Carol NimetzMadge Lake, SK.
CRANBERRY CRUNCH• Melt 2 cups white
chocolate wafers with 1 tsp oil
• Mix in 4 cups Honey Graham Cereal
• 1 cup dried cranber-ries
• 1 cup peanuitsPour on a greased
cookie sheet and cool then break into pieces.
Doreen SivertsonPreeceville, Sask
FAVOURITE CHRISTMAS STORY
My favourite Christmas story is a “Blast from the Past”, November 29, 2008.
A grand Christmas social and supper held in the Hut and spon-sored by the Dubuc Friendship Club. It was a traditional event, usu-ally held near the end of November to bring the Christmas spirit to the community. Former residents returned home for the gala cele-bration and guests were always made welcome.
The Christmas sup-per included three tur-keys with all the trim-mings and cooked to perfection. All the good folks brought a pot luck dish. What a huge feast with such a great var-iety of veggies, salads, cabbage rolls, meat balls & gravy, pickles and buns (not to men-tion a table) all ladened with a variety of mouth-watering desserts….and ice-cream!
After the blessing was given, supper was served buffet style and everyone sat at long tables that were gaily decorated for the fes-tive season. The Hut was also decorated with hours of “labours of love”. The aroma of all the tasty foods, laugh-ter and merriment was something to behold.
While the volunteer kitchen crew, which included some men too, were kept busy with the sounds of clattering dishes, chattering and giggles were soon diminished as the pian-
ist struck up the music for a lively, old fash-ioned carol sing-a-long. Later, a loud knock was heard at the door. Santa had arrived with his jovial “HO-HO-HO—MERRY CHRISTMAS,” as he danced among the large gathering. The children were overwhelmed when Santa brought candy Christmas treats and candy canes. Former Dubucites, with their neighbours, had saved small, useful items dur-ing the year and brought a Christmas bag gift for the adults and deliv-ered to everyone. The Santa camera captured the excitement of the gals who grabbed the opportunity to sit on Santa’s knee and steal a hug or two. Parents were delighted to have their children photo-graphed with Santa for Christmas giving. A hearty applause accom-
panied the departure of the greatest and jol-liest Santa ever (he was young and handsome too). Activities for the party included whist and shuffleboard with a door prize drawn for a live pointsetta plant. Of course there were ample leftovers for a lunch, and great fellow-ship indicating another successful Christmas party.
Out of town guests travelled many miles as former Dubucites and their friends attended from Regina, Yorkton, Kamsack, Spy Hill, Esterhazy and Stockholm.
A newer generation “The Baby Boomers”, as they are affection-ately known, with just a few lucky remaining residents of the era, the many newcomers, as well as the new busi-nesses in Dubuc, are doing a super effort to
keep the community alive and intact. Most of all, they are keep-ing Dubuc on the map. Thank you guys!
Many seniors moved to larger centres for health reasons and a bigger percentage are no longer with us. The sight of small chil-dren are now a novelty and are very special indeed. Coffee row is a bi-weekly event held at the Hut, newcomers are attending and meeting the community, former folk come back home to visit and out of town folk drop in for fellow-ship. Anyone celebrat-ing a birthday or wed-ding anniversary are privileged to be able to bring cookies, muffins or whatever, for a coffee row treat.
Respectfully submit-ted
Judy TalbotEsterhazy, SK.
This Week Marketplace | December 4, 2015 A15
HOLIDAY RECIPESHOLIDAY RECIPESRUM ‘N BUTTER
MINCEMEAT COOKIESCookies:• 3 ¾ cups all-purpose
flour• 1 tsp. baking powder• 1 tsp. baking soda
(cow brand)• 1/4 tsp. salt• 1 tsp. cinnamon• 1 cup butter, soft-
ened• 1 ½ cups granulated
sugar• 3 eggs• 1 jar E.D. Smith
mincemeat or mince-meat with pure rumor brandy
• 1 cup chopped nuts
Frosting:• ¾ cup butter• 1 ½ cups lightly
packed brown sugar• 6 Tbsps. light cream• 1 tsp. rum extract• 1 cup sifted icing
sugar• Pecan halves,
optional
Combine flour, baking powder, baking soda, cin-namon and salt.
Mix well. Set aside.Cream butter in large
bowl with electric mixer until light.
Add sugar and beat until fluffy.
Add eggs one at a time beating well after each addition.
Blend in mincemeat and nuts.
Add dry ingredients.Stir until well com-
bined.Drop small spoonfuls
of batter 2” apart onto greased baking sheets.
Bake 1 dozen at a time at 350°F for 14-15 minutes or until done.
Remove to wire rack.Cool completely.
Frosting Procedure:Melt butter in medium
saucepan.Add brown sugar and
bring mixture to a boil (boil 1 minute stirring constantly)
Cool slightly.Stir in cream and
extract.Gradually blend mix-
ture into icing sugar and beat until smooth and slightly thickened.
Spoon frosting over cookies.
Decorate with pecans if desired.
Kathy PawelecKelliher, SK.
STEAMED PUDDING• 1 cup raisins• 1 cup currants• 1 cup butter• 1 cup brown sugar• 1 egg• 1 cup bread crumbs• 1 cup flour• 1 tsp. soda• 1 tsp. allspice• 1 tsp. cinnamon• 1 cup sour cream
Wash raisins and cur-rants. Soak in hot water while mixing rest of the ingredients.
Mix well. Divide bat-ter into 2 quarts or 4 pints
Steam for 3 hours.Martha Dawe
Invermay, SK.
SPICY COCONUT CHICKEN
• 2 lbs. chicken about 5-6 breasts
• 1 tsp. oil ( I use more 2-3 tsps.)
• 1 medium onion, chopped
• 1 tsp. ground cori-ander
• 1 tsp. ground cumin• 2 tsps. grated fresh
ginger root• 1 tsp. chili garlic
sauce• 2 Tbsps. soya sauce• 2 Tbsps. crunchy
peanut butter• 1 can ( 14 oz.) coconut
milk• 1 tsp. grated lime
zest• 1 lime, juiced In a dutch oven or
large enough pot to hold all the ingredients heat oil and brown chicken slightly.
Remove chicken to a platter.
Set aside and cut chicken into small pieces.
In the same pot, add onions and cook until tender.
Stir in coriander, cumin, ginger root, chili garlic sauce, soya sauce and peanut butter.
Cook for about two minutes.
Stir in coconut milk and return chicken to pot.
Bring to a boil then reduce heat and simmer uncovered until chicken is cooked, about 15-20 minutes.
Put lime juice and zest in pot and stir.
Serve over cooked rice.
Enjoy.Any salad goes well
with this dish.Delores Yung
Yorkton, SK
APPLE SOUR CREAM DESSERT
• 1 ½ cups sifted all-purpose flour
• ½ cup sugar• 2 tsps. baking pow-
der• ¼ tsp. salt• ½ tsp. cinnamon• ½ cup milk• ¼ cup soft butter or
margarine• 1 egg• 1 ½ cups diced
apples• ½ cup sour cream• 1 egg, slightly beaten• ¼ cup sugar• 1/3 cup chopped wal-
nuts Sift together dry
ingredients, add milk, butter & egg.
Beat until smooth.Stir in apples.Pour into greased 9 x 9
x 2 inch baking pan.Blend sour cream
& slightly beaten egg, spread over batter, sprin-kle with mixture of sugar & walnuts.
Bake in a 350° oven for about 30 minutes.
Cut into squares. May be served warm with pouring cream or whipped cream.
Gail ZrymiakItuna, SK.
PETITE CHERRY CHEESECAKE
• 1 – 8 oz. cream cheese, softened
• ¼ cup & 2 Tbsps. sugar
• 1 egg• 1 tsp. lemon juice• 1 can cherry pie fill-
ing• ½ tsp. vanilla• 12 vanilla wafers
Beat cream cheese, sugar, egg, vanilla and lemon juice until light and fluffy.
Line small muffin tin pans with paper liners.
Place a vanilla wafer in bottom of each paper liner.
Fill cups 2/3 full of cream cheese mixture.
Bake at 300° for 30 minutes or until set.
Top each with about 1 tsp. cherry pie filling.
Makes 1 dozen.For freezing – freeze
plain then put the pie filling on before serving.
Sylvia HumeniukYorkton, SK.
OLD FASHIONED BROWNIES
Mix together:• 2 eggs• 1 cup white sugar• 1 tbsp. milk Add:• 3 tbsps. sifted cocoa• ½ cup melted mar-
garine• 1 tsp. vanilla Stir well and add:• ½ cup chopped wal-
nuts• ¾ cup flour
Mix well and put bat-ter into a 8 x 8 parchment lined cake pan and bake at 350°F for 25 to 30 min-utes.
Ice with: Mix 1 cup icing sugar, 1 tbsp. mar-garine, 2 tbsps. cocoa, 1 tsp. vanilla and milk to make thick paste.
Eva MoskalVeregin, SK.
PEANUT BUTTER TREATS
These no bake treats freeze well. Very rich.
• ½ cup butter or hard margarine
• 1 cup smooth peanut butter
• 1 cup graham crack-er crumbs
• 2 cups icing sugar (confectioner’s)
• 1/3 cup chopped wal-nuts
Icing:• 1 cup semi-sweet
chocolate chips• 3 Tbsps. butter or
hard margarineHeat and stir but-
ter and peanut butter in large saucepan until smooth.
Add graham crumbs, icing sugar and walnuts.
Mix well.Press into ungreased
8 x 8 (20 x 20) pan.Icing Procedure:Heat and stir choco-
late chips and butter in saucepan on low until smooth.
Spread over top.Let stand until set.Cut into squares.
Marcella ShewchukRama, SK.
PIG LICKIN’ CAKE• 1 pkg. lemon cake
mix• ½ cup oil• 4 eggs, beaten• 2 cans mandarin
oranges (one drained, one with juice)
• 1 pkg. lemon instant pudding
• 1 large container Cool Whip
• 1 large can crushed pineapple, well drained
Mix together cake mix, oil, eggs and manda-rin oranges, beating for 2 minutes.
Pour into a greased 9 x 13 inch pan.
Bake at 350°F for 30 - 40 minutes. Let cool.
Combine pudding, Cool Whip and drained pineapple.
Mix.Spread over cooled
cake.June JacobsYorkton, SK.
OATMEAL BUTTER TARTS
• 12 unbaked pastry tarts (or more)
• ¼ cup butter or mar-garine
• ½ cup sugar (I prefer brown)
• ½ tsp. cinnamon• ¼ tsp. cloves• ¼ tsp. vanilla• 1 cup corn syrup
(golden)• 3 eggs• 1 cup rolled oats• [½ cup raisins or
walnuts – opt.] Beat butter and sugar
until fluffy.Add cinnamon, cloves,
vanilla, corn syrup – stir, beat well.
Add eggs one at a time beating after each addi-tion.
Stir in oatmeal (add optional items at this time, too).
Pour into tart shells.Bake at 350°F for
20-25 minutes until knife inserted into centre comes out clean.
Makes 1 dozen or more depending on tart shells.
I’ve been using this recipe since 1963 because it’s so basic. A traditional family favourite.
Alexandria JolsonSturgis, SK.
PISTACHIO DESSERT• 1 cup flour• ½ cup margarine• 2 Tbsps. sugar• ¼ cup almonds• ½ tsp. vanilla• ½ tsp. almond Mix above ingredi-
ents.Press into 9” x 13”
pan.Bake at 325° for 20
minutes. Filling:• 8 oz. cream cheese• 2/3 cup icing sugar• Large Cool Whip Cream cheese and
add icing sugar.Fold in ½ container of
Cool Whip.Spread over crust
which has been cooled.• 2 pkgs. pistachio
pudding• 2 ½ cups milk Mix the pudding and
milk.Spread over the cream
mixture.
Top with the rest of the Cool Whip.
Top with roasted almond slivers.
Refrigerate.Sylvia Humeniuk
Yorkton, SK.
Uif Csb MbezJt dpnjoh up Tj{f Zpv Vq
YOU’VE TRIED ALL THE REST- NOW TRY THE BEST
• NO UNDERWIRES • NO ELASTIC STRAPS• NO STRAPS FALLING OFF SHOULDERS
• NO RIDING UP IN THE BACKL
2009 Entrepreneur of the Year - Lifetime Achievement
Are you tired of feeling saggy, lumpy, pinched or strained? Well you’re notalone. As you’ve probably seen on Oprah or read in women’s magazines,over 80 per cent of all women wear the wrong size bra.
Here’s where Barb Chapman, the Bra Lady, comes in.
Due to the overwhelming response to the previous clinic, Chapmanis coming to NIPAWIN, THURSDAY, MAY 16TH to outfit youwith the best possible bra for your body. Chapman said she will beseeing clients on a one-on-one basis, explaining the benefits of goodbras and measuring their bodies properly.
“Most women just want to find a good-fitting bra that’s not uncomfortable,”Chapman said. “What they don’t realize is that a good support bra is alsoimportant for blood circulation and enhanced lymph drainage.
”Chapman has over 200 bra sizes available for ordering, ranging from30AA to 52KK. It’s likely that you’ll fit somewhere between those sizes.
She offers these questions for women to ask themselves:• Do you have a drawer full of bras but none that fit comfortably?• Does your bust line “bounce” when you walk while wearing your“everyday” bra?• Do you overflow the cup of your bra?• Do your bra straps dig into your shoulders leaving red and painfulmarks?• Does your bra ride up in the back because you tighten the straps togive you added support?• Have you ever begun an exercise class only to drop out because yourbreasts ached from lack of support while jumping or running?
If you answer yes to any of these you are in need of a new bra, anda custom one could be the way to go.
1-800-254-3938 May 13thShe doesn’t come into town very often so she advises booking assoon as possible. Although Chapman enjoys coming to this area,she is on the look-out for someone to train for the business.
1032
67E15
,16
the business.or buy
YORKTON, WED., DECEMBER 9
(Jeunique, Nutrimetics, Colesce)
,
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GIFT CERTIFICATES AVAILABLE
On Now at The Brick!
For more details go instore or online @thebrick.com.
A16 December 4, 2015 | This Week Marketplace
HOLIDAY RECIPESHOLIDAY RECIPESSUGAR COOKIES
• 2 cups white sugar• 2 cups butter• 4 eggs, well beaten• 2 tsps. baking soda• 4 tsps. cream of tar-
tar• 5 cups flour• Flavouring, to taste Cream butter, add
sugar and eggs.Add dry ingredients
and flavouring.Roll, not too thin
and sprinkle with white sugar.
Cut into rounds.Bake 10 minutes in a
quick oven.Faye BeattyLeslie, SK.
STUFFED JALAPENO PEPPERS
Use rubber gloves when working with these peppers.
• 14-16 large jalapeno peppers, cut in half lengthwise, remove as much membrane & seeds as you wish, the more that’s left behind the hot-ter the pepper will be.
Mix together:• 1/3 cup fresh bacon
bits• ½ cup cream cheese• ¼ cup extra sharp
cheddar cheese, grated• ¼ cup finely
chopped/minced green onion
• 1 tsp. lime juice• ¼ tsp. salt• 1 small minced gar-
lic clove Fill pepper halves
with creamed mixture.Place on greased
broiler pan ( I use Pam), bake in 420° F oven until cheese mixture is slight-ly browned. (10-12 min-utes).
Serve.If making for special
occasions, put on cookie sheet, lined with parch-ment paper and chill or freeze.
Mrs. Barbara L. Jensen
Kuroki, SK.
STUFFED MUSHROOMS• 20 fresh mushrooms
(medium-large)• 3 Tbsps. butter• 2 Tbsps. finely
chopped onions• 2Tbsps. finely
chopped red peppers• 14 Ritz crackers fine-
ly crushed (about ½ cup)• 2 Tbsps. grated
Parmesan cheese (or marble)
• ½ tsp. Italian sea-soning
Heat oven to 400°F.Remove stems from
mushrooms & finely chop enough to make ¼ cup.
Heat butter & add chopped mushroom stems, onions & peppers.
Cook until tender.Stir in cracker crumbs,
cheese & seasoning.Spoon into mushroom
caps & bake about 15 minutes or until cooked through.
Tina BoryskavichRussell, MB.
MAGIC COOKIE BARS• 2 cups graham wafer
crumbs• ¾ cup melted butter• 1 can sweetened
condensed milk• 1 1/3 cup chopped
pecans• 1 1/3 cup chocolate
chips• 1 1/3 cup flaked
coconut
Preheat oven to 350 degrees.
Combine graham crumbs with butter and press evenly onto parch-ment lined 13 x 9 baking pan.
Pour sweetened con-densed milk evenly over crumb crust.
Sprinkle with pecans, chocolate chips and coconut and press down firmly.
Bake for 25 to 30 minutes or until lightly browned.
Let cool completely and cut into bars.
Kathy RusnakYorkton, SK.
SHRIMP SCAMPI• 2 (454 g) PC
Zipperback shrimp• 1 medium onion,
finely chopped• 4 cloves garlic,
minced• ½ cup PC salted but-
ter, melted• 2 Tbsps. No Name
lemon juice• ½ tsp. dried tarra-
gon leaves• ½ tsp. PC steak sauce• ½ tsp. No Name
Worcestershire sauce• ¼ tsp. PC Louisiana
hot sauce• Cooked fettuccine• 2 Tbsps. chopped
fresh parsley
Cook onion and gar-lic with butter in a large skillet over medium heat, stirring constantly for 4 minutes; add lemon juice and next 4 ingredi-ents.
Bring to a boil; add shrimp and cook, stir-ring constantly, 3 to 5 minutes or until shrimp turns pink.
Serve over fettuccine.
Sprinkle with parsley.
Makes 4 to 6 servings.Delores YungYorkton, SK.
SWEET POTATO CASSEROLE
• 3 cups cooked and mashed sweet potatoes
• 1 cup sugar• ½ cup melted butter• 2 eggs, beaten• 1 Tbsp. vanilla• 1/3 cup milk Mix well and put in
casserole dish. Add Topping:• 3 Tbsps. melted but-
ter• 1 tsp. cinnamon• ½ cup brown sugar• ¼ cup flour• ½ cup chopped
pecans or walnutsBake at 350°F for 30
minutes.Albert Renneberg SR
Porcupine Plain, SK
WHITE FRUITCAKE(In memory of Helen
Oneschuk)• 1 ½ cups white sugar• 1 cup margarine• 5 eggs• 2 cups flour• 1 ½ tsps. baking pow-
der• ¼ cup pineapple
juice• ½ cup mixed peel• ¾ lb. dried apricots,
sliced• ½ lb. white raisins• ½ lb. coconut• 1 cup crushed pine-
apple, drained
• ½ tsp. saltChoose fruits to give a
light colour.Prepare and mix fruit
with some flour.Add baking powder,
salt and 1/3 of fruit.Mix well.Cream margarine and
sugar until fluffy.Add eggs, alternating
with remainder of flour.Bake at 350°F for
about one hour.June JacobsYorkton, SK.
POPPY SEED SQUARE9 x 13 pan 350° 25-30
minutes• 1 ¾ cups flour• 1 tsp. baking powder• ¼ tsp. baking soda• 1 ¼ cups sugar• ½ tsp. salt• ½ cup melted butter• 1/3 cup honey• 2 eggs• 2 Tbsps. milk• 1 tsp. vanilla• 1 cup coconut• ½ cup poppy seed• Icing sugar Put dry ingredients
into bowl.
Add butter, honey, eggs, milk & vanilla.
Beat with electric mixer.
Stir in coconut & poppy seed (This is a thick batter).
Spread evenly into a greased 9 x 13 pan.
Bake 350° for 25-30 minutes.
Sprinkle with icing sugar.
Barb ChapmanYorkton, SK.
YORKTON BLOOD DONOR CLINIC
St. Gerard’s ParishComplex
Monday, December 72:30 - 7:30 p.m.
This Public Service AnnouncementThis Public Service Announcementbrought to you bybrought to you by
YORKTON CO-OPERATIVEYORKTON CO-OPERATIVEASSOCIATION LTD.ASSOCIATION LTD.
FOOD STOREFOOD STORE30 Argyle St.30 Argyle St.
306-783-3601306-783-3601
PALLISER WAY PALLISER WAY GASGAS BAR BAR110 Palliser Way110 Palliser Way
306-783-1910306-783-1910
AGRO CENTREAGRO CENTRE180 Hamilton Road180 Hamilton Road
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WEST BROADWAY GAS BARWEST BROADWAY GAS BAR305 West Broadway305 West Broadway
306-783-5603306-783-5603
This Week Marketplace | December 4, 2015 A17
HOLIDAY RECIPESHOLIDAY RECIPESSHARE THE TALE OF
MORTIMER MOUSEChristmas was com-
ing! But in one little house sat Mortimer Montgomery, a sad lit-tle mouse. His tree was atwinkle, his stocking was hung. He SHOULD have been happy with Christmas begun.
But Mortimer Montgomery, with a tear in his eye, was sit-ting morosely and said with a sigh, “Christmas means giving, but I’ve nothing to do. No one to make happy, no wonder I’m blue. I’ve no presents to buy, no children, no wife, I’m a poor little mouse, with no place in life.”
With that, Mortimer Montgomery went sadly to bed. His fuzzy brown nightcap askew on his head.
And deeply asleep he heard not a thing, not the sleigh bells jin-gle, nor the Christmas bells ring.
Until moments to midnight, he awoke with surprise, to look straight into whiskers and merry blue eyes.
Santa was stand-ing at the foot of his bed, “Get dressed in a hurry, Mortimer,” he said, “You’re coming with me, I need some-one like you. Someone small; now please hurry, we’ve so much to do.
I have a red suit, so you’ll look just like me. Some homes have no chimneys; I can’t reach their tree. The only way in’s through the keyhole, where I can-not possibly fit.” Santa said with a sigh.
So Mortimer Montgomery in his little red suit, rode on through the night. At each house he’d scoot, from Santa’s warm pocket, through key-holes he’d go.
And open each door for Santa, and though he got tired and cold and a little bit wet, he
knew ‘twas a night that he’d never forget.
And when they were through and came back to his house, it was time for his gift: he became Santa Mouse.
I dressed up a musical Santa mouse and wore a Santa hat while reading this to a bunch of pre-school-ers sitting on the stage for a Dubuc Christmas Concert. Even the adults loved it; Mortimer mouse sang into the mike “Jingle Bells.”
Judy TalbotEsterhazy, SK.
EPICURE’S WHITE CHOCOLATE &
MACADAMIA NUT COOKIES
• ½ cup butter at room temperature
• ½ cup packed brown sugar
• ½ cup granulated white sugar
• 1 egg• 1 tsp. vanilla• 1 ¼ cups all-purpose
flour• ½ tsp. salt• ½ tsp. baking soda• ½ cup white choco-
late chips• ½ cup toasted
and coarsely chopped Macadamia nuts
Preheat oven to 375
degrees.Cream together butter
and sugars.Beat in egg and van-
illa.Whisk together flour,
salt, baking soda in a separate bowl.
Add to creamed mix-ture, mixing to create dough.
Stir in white chocolate chips and nuts.
Drop by teaspoon-ful 2” apart onto parch-ment paper lined baking sheet.
Bake 10 minutes.Donna Zastrizny
Theodore, SK.
FROSTED BUTTTERSCOTCH
COOKIES• 1 cup butterscotch
chips, melted• 1 cup butter or mar-
garine, softened• ½ cup brown sugar• ½ cup white sugar• ½ tsp. salt• 1 egg• 2 Tbsps. milk• 2 tsps. vanilla• 3 cups all-purpose
flour Pour melted chips
into a large mixing bowl; Add butter, brown & white sugars, salt, egg, milk and vanilla.
Beat well.Add flour, beat at low
speed until mixed well.Divide dough in half
and wrap in plastic wrap.Refrigerate for 1 hour.Roll out dough on
lightly floured surface to 1/8” thickness.
Cut out with your favourite cookie-cutters.
Place 1” apart on lightly greased cookie sheets.
Bake at 350°F for 5-8 minutes or until edges are golden.
Cool.Yield: approx. 4 dozen Frosting:• 2 cups icing sugar• ¼ cup butter, soft-
ened• 2 Tbsps. milk• 1 tsp. vanilla• food colouringCombine all ingredi-
ents.Beat at low speed
until fluffy.Put into pastry bag
and frost cookies.From our house to
yours – may all your wishes be magical this Christmas season!
Jennifer ChoboterBuchanan, SK.
HOLIDAY MORNING FRENCH TOAST
• 1 cup brown sugar, packed
• ½ cup butter, melted• 1 Tbsp. cinnamon,
divided• 3-4 apples, cored,
peeled & thinly sliced• ½ cup raisins• 1 loaf French or
Italian bread, sliced 1 inch thick
• 8 to 9 eggs• 2 cups milk• 1 Tbsp. vanilla Combine brown sugar
& 1 tsp. cinnamon in a lightly greased deep 13 x 9 baking pan.
Add apples & raisins, toss to coat well.
Spread apple mixture evenly over bottom of baking pan.
Arrange slices of bread on top, set aside.
Blend together eggs, milk, vanilla & remain-ing cinnamon until well mixed.
Pour mixture over bread, soaking bread completely.
Cover & refrigerate for 4 to 24 hours.
Cover with foil, bake for 40 minutes at 375°.
Uncover & bake for an additional 5 minutes.
Let stand for 5 min-utes.
Serve warm.Makes 12 servings.
Gail ZrymiakItuna, SK.
CRANBERRY OATMEAL SNACK
COOKIES• 2/3 cups butter or
margarine, softened• 2/3 cup packed
brown sugar• 2 eggs• 1 ½ cups old fash-
ioned rolled oats• 1 ½ cups all-purpose
flour• 1 tsp. baking soda• ½ tsp. salt• 1 ½ cups Ocean
Spray Craisins Dried Cranberries
• 2/3 cup white choco-late chips
• ¾ cup chopped pecans
Preheat oven to 375°.Using electric mixer,
beat butter and sugar until light and fluffy.
Add eggs.Mix well.Combine oats, flour,
baking soda and salt in a separate mixing bowl.
Gradually add to but-ter mixture in several additions, mixing well after each addition.
Stir in cranberries, white chocolate chips and pecans.
Drop by rounded Tablespoons onto ungreased cookie sheet lined with parchment paper.
Bake 10 minutes or until golden brown.
Makes 2 doz. large cookies.
Evelyn FlesjerTheodore, SK.
CHOCOLATE CHOCOLATE CARAMEL
COOKIES• 1-3/4 cup Robin Hood
all-purpose flour• ¼ cup Hershey Low
Fat Cocoa• 1 tsp. baking soda• ½ tsp. salt• 1 cup Canola Harvest
margarine• 2/3 cup packed
brown sugar• 1/3 cup granulated
sugar• 1 egg• 1-1/2 tsp. vanilla• 1 (225 g) package
Hershey CHIPITS Pure Milk Chocolate Covered Caramels
• 1 cup coarsely chopped pecans
Combine flour, cocoa,
baking soda and salt.
Cream margarine, sugars, egg and vanilla until smooth and creamy.
Blend in dry ingredi-ents, mixing well.
Stir in CHIPITS Pure Milk Chocolate Covered Caramels and pecans.
Drop dough by spoon-fuls onto baking sheets lined with aluminum foil.
Bake at 375°F (190° C) for 8-10 minutes, or until soft and almost set.
Cool completely on foil.
TIP: Where milk choc-olate covered caramel balls touch the baking sheet, they’ll melt and turn to taffy.
Simply peel back the foil to remove the cook-ies.
Delores YungYorkton, SK.
CRACKER CAKE DESSERT
• 1 box unsalted crack-ers (soda)
• 1 box instant vanilla pudding
• 1 large Cool Whip• 1 can strawberry,
cherry, blueberry, rasp-berry or peach pie filling
Spread some Cool
Whip on bottom of 9 x 13 pan.
Place a layer of crack-ers on top (puffy side up).
Blend pudding as directed on package and spread half over crack-ers.
Add another layer of crackers, and spread ½ of Cool Whip.
Add another layer of crackers remaining pud-ding another layer of crackers and remaining Cool Whip.
Cool in fridge for a couple of hours to let Cool Whip topping firm.
Then top with pie fill-ing of your choice.
This dessert needs to be refrigerated for 24 hours or more. Excellent on the third day.
Jean GudmundsonWynyard, SK.
A18 December 4, 2015 | This Week Marketplace
HOLIDAY RECIPESHOLIDAY RECIPESAPPLE/RHUBARB/
STRAWBERRY CRISP• 4 cups of fruit –
sliced apples, cut up rhu-barb, strawberries, rasp-berries or blueberries
• Sprinkle sugar over fruit if desired.
Toppings:• 1/3 cup whole wheat
flour• 1 cup oatmeal• 1 cup lemon juice• 2 tsp. cinnamon• ¼ tsp. salt• ½ cup margarine• 2/3 cup brown sugar Blend together to
make crumbs. Sprinkle topping over fruit.
Bake 375° for 30 min-utes.
Serve warm with cool whip cream or ice cream.
Yum Yum.Ann Antoniuk
Sturgis, SK.
BALSAMIC BRAISED BABY POTATOES
• 2 slices bacon, chopped
• 1 small onion, thinly sliced
• 1 cup (1/2 carton) Campbell’s Stock First chicken stock
• 454 g baby potatoes, cut in half
• 2 Tbsps. balsamic vinegar
• 1 Tbsp. brown sugar• 1 Tbsp. fresh mar-
joram, chopped Cook bacon in a cov-
ered pan over medium heat, for about 3-4 min-utes.
Add onion and cook until tender, about 3-4 minutes more.
Add stock to deglaze, scraping up any brown bits from bottom of pan.
Add potatoes, vin-egar and brown sugar. Bring to a boil. Cook cov-ered for 10 minutes over medium heat.
Remove lid and con-tinue to cook for 8 min-utes. Add the marjoram and cook for 2 more min-utes.
Tip: for a festive sea-sonal twist, try adding roasted nuts to the reci-pe.
Delores YungYorkton, SK.
BEER CAN CHICKEN• 1 whole chicken
approx. 4 lbs. rubbed with veg. oil
Spice Rub:• 2 tsps. garlic powder• 1-2 tsps. pepper• 2 tsps. oregano• 1 tsp. thyme• 1 Tbsp. cayenne• 2 Tbsps. onion pow-
der• 2 Tbsps. salt• 2 Tbsps. paprika• 1 tsp. mustard• 2 Tbsps. brown sugar Rub chicken with oil,
then spice rub.Let rest approx. 10
minutes.Grill approx. 1- 1 ½
hours.Carol Nimetz
Madge Lake, SK.
CHERRY SURPRISE• ½ cup soft margar-
ine• 1 tsp. orange juice• 1 ¾ cup icing sugar• 1 ½ cup fine coconut• 1 cup graham wafer
crumbs• Maraschino cherries Cream margarine.
Beat in icing sugar & orange juice. Add coco-nut.
Wrap a small portion of mixture around a well- drained cherry.
Roll in crumbs.Store in fridge.
Martha DaweInvermay, SK.
YORKTON CO-OPERATIVE ASSOCIATION LTD.30 Argyle Street, Yorkton, Sask.
306-783-3601www.yorktoncoop.com
GOOD BUY TO HUNGER!GOOD BUY TO HUNGER!Help those less
fortunate during this busy time of the
year!Your contribution can make a huge
difference in their lives.
The Yorkton Co-op will match the purchase of
Good Buy To Hunger bags throughout the month of
December. Bags may be purchased
from Yorkton Co-op Food Store, Gas Bars on Palliser Way and Broadway West
and the Yorkton Co-op Agro Centre on Hamilton
Road. All proceeds will go
to the Soup Haven in Yorkton.
This wooden soldier has been around longer than any of us.
— Gary Gabel, Kamsack
Emily finds it hard to sleep anywhere except under the tree on Christmas Eve.
— Gary Gabel, Kamsack
This Week Marketplace | December 4, 2015 A19
ZUCCHINI LOAF• 3 eggs, beaten• 2 cups white sugar• 1 cup salad oil• 2 cups shredded
unpeeled zucchini• 3 tsps. vanilla• 3 cups all-purpose
flour• ½ cup chopped nuts• 1 tsp. salt• 1 tsp. baking soda• ¼ tsp. baking pow-
der• ¼ tsp. nutmeg• 3 tsps. cinnamonBeat eggs, sugar and
oil well together.Add zucchini and van-
illa.In another bowl,
mix remaining ingredi-ents and gradually add second mixture into first.
Bake in two loaf pans at 350°F for one hour.
Emily PopikFoam Lake, SK.
WHITE CHOCOLATE CRANBERRY COOKIES
• 1/3 cup butter, soft-ened
• ½ cup packed brown sugar
• 1/3 cup sugar• 1 large egg• 1 tsp. vanilla• 1 ½ cups flour• ½ tsp. salt• ½ tsp. baking soda• ¾ cup dried cran-
berries• ½ cup white baking
chipsBeat butter and sug-
ars until crumbly.Beat in egg and van-
illa.Combine the flour,
salt and baking soda.Gradually add to but-
ter mixture and mix well.Stir in cranberries
and chips.Bake cookies at 350°F
for 8-10 minutes or until lightly browned.
June JacobsYorkton, SK.
UKRAINIAN BEET AND MUSHROOM SALAD• 4 medium cooked
and diced beets• 2 cans drained stems
and pieces mushrooms
• 4 cloves garlic finely chopped or minced
• 1/8 cup canola oil• 1/2 cup vinegar• 3 tbsp. sugar•salt and pepper to
your tasteMix all together.
Refrigerate overnight, drain liquid if too much.
Keeps for a week in fridge.
Matilda LonowayYorkton, Sk.
TACO PLATTER• 1 lb. hamburger
meat• 1 pkg. taco seasoning• 500 ml. sour cream• 1 pkg. cream cheese• Jar of favourite salsa
sauce• Cheddar cheese• Taco chips Prepare meat accord-
ing to package direc-tions, let cool.
Depending on size of your platter, combine sour cream and cream cheese.
Start with half of each.Spread on bottom of
platter.Top with salsa sauce
as much as you like.Next, layer on meat
and add grated cheese.You could add lettuce
pieces or chopped green onions if you like.
Enjoy with taco chips.Pauline YurkiwGrandview, MB.
STRAWBERRY MANDARIN
CREAMSICLE FRUIT SALAD
Beat together:1 large container of
Cool Whip with one box of orange jello (dry).
Stir in a couple of Tbsps. of plain yogurt & some cut up fruit (straw-berry, pineapple, manda-rins & peaches).
Refrigerate until it sets about 1 hour or over-night.
You can decorate it with strawberries or mandarin pieces.
Gail ZrymiakItuna, SK.
SCALLOPED POTATOES• 4 cups sliced pota-
toes• ½ cup sliced onion• 3 Tbsps. flour• 1 tsp. salt• ¼ tsp. pepper• 1 ½ cups milk• 1 Tbsp. butterPeel and slice thinly
potatoes & onion.Place alternately
onion and potatoes, sea-sonings and flour in a 2 qt. casserole.
Cover with milk.Dot with butter.Bake at 350°F for 1
hour.Emily Popik
Foam Lake, SK.
POTATO CHIP COOKIESThis is my favourite
Christmas cookie. The recipe can be doubled.
• ½ cup margarine• ½ cup white sugar• ½ cup brown sugar• 1 egg• 1 tsp. vanilla• 1 cup rolled oats• ¾ cup flour• ½ tsp. baking pow-
der• ½ tsp. baking soda• Dash salt (opt.)• 1 cup crushed regu-
lar potato chips (or rip-ple chips)
• ½ cup coconutCream margarine,
white and brown sugar together. Add egg and vanilla and mix well.
In separate bowl, mix together rolled oats, flour, baking pow-der, baking soda, salt, crushed potato chips and coconut.
Pour into egg, margar-ine and sugar mixture.
Mix well.Shape dough into 4 cm
balls (should make 24).Do not flatten.Bake 8-10 minutes at
375°F.Cookies should flatten
and look golden.*To give cookies a
nutty flavour toast the oats in oven (10 minutes).
Just the treat with milk, for Santa.
Matthew JolsonSturgis, SK.
ORANGE RING MOULD SALAD
• 3 oz. Package (85 gm) orange jelly powder
• 1 cup boiling water• 6 oz. can fresh frozen
orange juice, thawed• 10 oz. can manda-
rin orange sections (well drained)
• 3 oz. package (85 gm) lemon jelly powder
• 1 cup boiling water• 4 oz. pkg. white
cream cheese• 5 oz. whipping
cream, or half and half cream
• Cottage cheeseDissolve orange jelly
powder in one cup boil-ing water. Stir until dissolved. Add thawed orange juice and drained orange sections.
Pour into lightly oiled 5-cup mould or bundt pan. Cool until it begins to set.
Dissolve lemon jelly powder in the second cup of boiling water. Stir to dissolve. Cool.
Whip cream until stiff. In another bowl, beat cream cheese until light. Combine the cream and cream cheese and blend well. Stir into cooled lemon jello.
Pour over partially set orange layer in ring mould and chill several hours until set.
Invert plate over mould and turn over and out.
Fill the centre with the cottage cheese just before serving.
Joyce PaulYorkton, SK.
MUSHROOM/VEGE GRAVYMushroom soupMushrooms – stems &
piecesDice celery, red &
green peppers, onion & carrots.
Add veges to mush-rooms and soup.
Simmer till veges are limp.
You may add some water – if too thick.
Violet ChornomitzPreeceville, SK.
RHUBARB FRUITCook rhubarb, add
water – till soft.After cooked add
sugar to taste.Add 1 orange slice
with rind in very thin slices.
1 banana – sliced1 apple – diced¼ - ½ cup Golden
RaisinsMix together use as
fruit, put in quart sealer.Refrigerate.
Pam WrishkoWillowbrook, SK.
SNOW BALLS• 2 Tbsps. soft butter• 1 cup peanut butter• 1 cup icing sugar• 1 cup Rice Krispies• Plus ¾ cup crushed
Rice KrispiesMix all together. Roll
in balls, dip in icing made of icing sugar and water.
Roll in fine coco-nut (and crushed nuts) optional.
Keep in fridge.Margaret Waselenko
Pelly, SK.
HOLIDAY RECIPESHOLIDAY RECIPES
TICKETS ON SALE NOW GALLAGHERCENTRE.COM
DECEMBER 8-13, 2015
Kaden has a serious encounter with a new but fierce friend.
— Gary Gabel, Kamsack
When the “Sound of Music” is on everyone better be quiet as far as Emily is concerned.
— Gary Gabel, Kamsack
A20 December 4, 2015 | This Week Marketplace
BALSAMIC-GLAZED CARROTS
• 10 carrots (1 ¼ lb./565 g), peeled, quartered lengthwise
• ¼ cup Kraft Calorie-Wise balsamic Vinaigrette dressing
• 3 Tbsps. brown sugar• 1 Tbsp. butter• 1 Tbsp. finely
chopped fresh parsley Cook carrots in boil-
ing water in large sauce-pan on medium heat 4 to 6 minutes, or until crisp-tender.
Meanwhile, cook dressing, sugar and but-ter in small saucepan on low heat 3 to 5 minutes, or until thickened, stir-ring occasionally.
Drain carrots; return to saucepan. Add sauce; stir.
Cook 2 to 3 minutes, or until carrots are heated through and evenly coat-ed with sauce..
Delores YungYorkton, SK.
GRILLED SOCKEYE SALMON
• 4-6 oz. sockeye fillets Marinade:• ¼ cup olive oil• ¼ cup soya sauce• ¼ cup brown sugar• 2 tsps. lemon pepper• ½ tsp. garlic powder• 1 tsp. dried thyme,
basil & parsley Marinade sockeye for
approx. 30 minutes.Oil grilling grate &
grill on medium heat approx. 5 minutes per side.
Carol NimetzMadge Lake, SK.
STUFFING CASSEROLE(Stuffing cooked out-
side the bird)• 2 medium onions,
chopped• 2 celery stalks,
chopped• ½ - ¾ cup margarine
or butter• 1 ½ tsps. poultry sea-
soning• ½ tsp. sage• 1 tsp. salt• ¼ tsp. pepper• 6-8 cups bread cubes• 3 eggs, beaten• 1 cup milk Saute onions and cel-
ery in butter.Add the seasonings.In large dish, mix the
bread cubes with cooked onions and celery.
Combine eggs and milk.
Pour over bread mix-ture.
Mix till moistened, adding a bit more milk if needed.
Put into a greased cas-serole dish and bake 325° - 45 minutes.
If using two loaf pans instead of casserole dish, reduce cooking time.
Pauline YurkiwGrandview, MB.
BEST CARROT CAKE EVER
Cake:• 2 cups brown sugar• 4 eggs• 2 cups flour• 2 tsps. baking pow-
der• 1 tsp. salt• 1 ½ cup vegetable oil• 3 cups grated raw
carrots• 2 tsps. baking soda• 2 tsps. cinnamon• ½ cup chopped wal-
nuts
Combine oil & sugar.
Beat in the eggs, one at a time.
Beat in carrots.
Fold in sifted dry ingredients & walnuts.
Bake in layer cake pan 35-40 minutes at 350°F.
Adeline HermanRhein, SK.
BISCUITS• 6 cups flour• 1 cup shortening• ½ cup sugar• Salt• 2 teaspoons baking
soda• 4 teaspoons cream
of tartar• 5-6 teaspoons bak-
ing powder• 2 cups milk Rub all dry ingredi-
ents between hands until well mixed.
Add milk and blend quickly.
Roll out dough and cut into biscuits.
Bake @ 400°F for 20-25 minutes.
*Do not handle dough too much*
Marie DemetrowYorkton, SK.
BUTTER TART PASTRY(Does not shrink)• ½ cup & 2 Tbsps.
shortening• ¼ cup & 2 Tbsps.
lard ( ½ lb.)• 1 ½ cup & 1Tbsp. all-
purpose flour• 2 cups less 1 Tbsp.
cake flour• 1/3 cup plus 1 Tbsp.
skim milk powder• ¾ tsps. salt• ½ cup less 1 Tbsp.
brown sugar• 1 large egg, beaten• ½ cup less 1 Tbsp.
water• ½ tsp. vanilla 1) Combine first seven
ingredients using pastry blender, knives or fin-gers.
2) Mix and beat togeth-er egg, water and vanilla.
3) Add to above dry ingredients.
4) Mix quickly by hand.
5) Roll dough without flour.
6) Cut circles and fit into muffin/tart pans.
7) Fill and bake. Now for “quick bak-
ing”, I buy my pastry shells. Christmas finds me making this recipe, so I can make a variety of tarts.
Alexandria JolsonSturgis, SK.
BUTTER BUNS• 2 pkg. instant yeast• 4 cups scalded milk
(cooled to warm)• 4 beaten eggs• 1 cup sugar• 1 cup oil• 2 cups mashed pota-
toes• 2 tsp salt• Flour to make a soft
doughLet rise & knead. Let
rise again after rising roll out like cinnamon buns spread with butter even-ly then roll up & slice put in pans let rise & bake @ 350 for 15 to 20 mins. after cooled ice with but-ter icing & sprinkle with finely chopped walnuts.
These are a family favourite.
Doreen SivertsonPreeceville, Sask
CLODHOPPERS• 4 cups Golden
Graham cereal• 2 cups brown or
white chocolate chips• 1 cup cashews
(broken up)
Melt chocolate chips and add cereal and cash-ews.
Mix well.
Spread on cookie sheet.
Cool in fridge.Break up when cooled.
Sylvia HumeniukYorkton, SK.
ROLLED OAT SCOTCH SHORTBREAD
• 1 ¾ cup all-purpose flour
• 1 tsp. baking powder• ¼ tsp. salt• 1 cup soft margarine• ½ cup brown sugar• ¼ cup white sugar• ½ tsp. vanilla• 1 ½ cups rolled oats Cream margarine.Add sugars and van-
illa.Beat together.
Add rolled oats and mix by hand.
Add flour, salt and baking powder.
Mix by hand to make a stiff dough.
Roll into balls.Place onto baking
sheet.Press with sugared
glass.Bake at 325°F – 20 to
30 minutes, watch care-fully so as not to burn shortbread.
Makes approx. 60 1” balls.
Alexandria JolsonSturgis, SK.
POPPY SEED DESSERT• ½ cup flour• ½ cup graham wafer
crumbs• ½ cup melted mar-
garine• ½ cup chopped nutsRub above ingredi-
ents together until crum-bly.
Press into an 8 x8 inch pan and bake at 350°F for 10 minutes.
Filling:• 1 cup white sugar• 3 Tbsps. cornstarch• 1 envelope gelatin• ½ cup poppy seeds• 2 cups milk• 4 egg yolks, beaten• ¼ cup sugar• 1 tsp. vanilla• 4 egg whites• ¼ tsp. cream of tar-
tarMix 1 cup white sugar,
poppy seeds, cornstarch, gelatin and milk in a saucepan.
Bring to a boil until thickened. Add beaten egg yolks and cook for 1 minute longer.
Cover, then let cool until partially set.
Beat egg whites and cream of tartar until stiff. Add ¼ cup sugar.
Add vanilla to poppy seed mixture, then fold in egg white mixture.
Pour filling over crust and cool overnight.
Top with whipped cream..
Tina BoryskavichRussell, MB.
SNOW BALLS• 1 cup peanut butter• 1 cup icing sugar• 1 Tbsp. butter or
margarine Mix above well. Add:• 1 cup Rice Krispies• ½ cup finely chopped
nuts. Mix well. Roll into
balls.Make a thin butter
icing.Dip balls into icing.Let drip off a bit.Roll in Angel Flake
coconut.Keep in fridge.
Mary KachurYorkton, SK.
CHERRY SHORTBREAD COOKIES
• 1 cup margarine• 1/2 cup sugar• 1 tsp almond flavour-
ing• 2 cups flour• 1 tsp. salt• 1 cup chopped
peacans• 1/2 cup marachino
cherries, cut up (drained) Cream the margarine
and sugar. Add the rest. Mix well.
Drop on cookie sheet with your hands. Shape nice so cherry shows.
Bake at 350 degrees for 20 minutes. Makes 2 dozen.
Debbie FeszczynKelliher, SK
HOLIDAY RECIPESHOLIDAY RECIPES
This Week Marketplace | December 4, 2015 A21
CHERRY FLIPS• 2 ½ cups flour• ½ cup icing sugar• ¾ cup butter• 1 ½ tsps. almond fla-
vouring• 3 egg yolks• Pinch salt• Cherries
Cream butter & icing sugar.
Add egg yolks.Beat.Blend in flour, add fla-
vouring.Roll into balls; flatten
with cherry in centre.Bake at 350°F for 20
minutes (watch)After cooling, make
icing with cherry juice.Dribble over cookies.Roll in coconut.
Elizabth ZahaykoYorkton, SK.
CHILDREN’S SUGAR COOKIES
• 1 ½ cups flour• ½ tsp. baking pow-
der• ½ tsp. baking soda• ½ cup brown sugar• ½ cup shortening• 1 egg, beaten• 2 Tbsps. milk• 1 tsp. vanillaCut shortening into
dry ingredients, like pas-try.
Add egg.Mix with milk and
vanilla.Cool in fridge for at
least 1 hour.Roll 1/8” thick.Cut out cookies or
designs and bake at 400°F for 6-8 minutes.
Albert Renneberg SR.Porcupine Plain, SK
CHOCOLATE CHIP COOKIE SQUARES• 2 eggs• 1 ½ cups brown
sugar• 2/3 cup oil• 1 tsp. vanilla• 1 ½ tsps. baking pow-
der• 1 tsp. salt• 1 cup chocolate
chips• 1 ½ cups flourMix all the ingredi-
ents together and bake in a greased 11 x 5” pan at 300°F for 25 minutes.
Albert Renneberg Sr.Porcupine Plain, SK.
CHOCOLATE CLUSTERS
• 2 cups semi-sweet chocolate chips
• ¼ cup peanut butter• 2 cups cornflakes,
slightly packed• ½ cup crushed pota-
to chips• ½ cup salted pea-
nuts, coarsely chopped
In a large glass bowl, microwave the chocolate chips and peanut butter on high for 30 seconds; stir. Repeat until melted.
Mix in cornflakes, potato chips and pea-nuts.
Drop by tablespoon-fuls onto cookie sheet lined with waxed paper.
Refrigerate until hard.
Makes 3 ½ dozen clus-ters
Eva MoskalVeregin, SK.
CHOCOLATE PECAN BARS
Crust:• 2 cups flour• 1/2 cup sugar• 2/3 cup butter (soft-
ened) Combine flour, sugar
and butter in large bowl. Beat on medium speed with electric mixer or blend with a pas-try blender until mix-ture resembles coarse crumbs. Press firmly and evenly into greased 15” x 10” jelly roll pan. Bake at 350 degrees F. for 15 minutes.
Filling:• 6 squares, semi
sweet chocolate• 1 1/2 cups corn syrup• 1 1/2 cups granulated
sugar• 4 eggs, slightly beat-
en• 1 1/2 tsp. almond fla-
vouring• 2 1/4 cups chopped
pecansHeat chocolate and
corn syrup in saucepan over low heat, stirring until smoothly melted. remove from heat. Stir in sugar, eggs and almond flavouring until blended. Stir in pecans. Pour filling over hot curst, spread evenly. Bake at 350 degrees F. for 25 - 30 minutes or until filling is firm around the edges and slightly soft in cen-tre. Cool in pan on rack.
Drizzle: 2 squares, semi-sweet chocolate
Melt chocolate over hot water or in micro-wave on medium for 2 - 3 minutes. Drizzle on top. Cool. Cut into squares and enjoy.
Debbie FeszczynKelliher, SK
CHRISTMAS CARROT CAKE
Use a large bowl.Beat until light and
fluffy.• 2 cups sugar (brown
or white, or 1 of each)• 4 eggsAdd and mix:• 1 tsp. vanilla• 1 1/3 cups cooking oil• ½ tsp. salt• 2 tsps. baking soda• 2 tsps. cinnamon• 2 tsps. baking pow-
der• 3 cups sifted flourAdd:• 1 cup red and
green cherries (whole or halved)
• ¾ cup mixed peel• ¾ cup glazed fruit
mixPut into 3 oiled pans (3
x 5 x 2 ½ ).Bake 1 ¼ hours to 1 ½
hours in a 350° F oven.Laverne Renneberg
Porcupine Plain, SK.
CHRISTMAS DAINTIESMelt - 1 – 6oz. bag
chocolate or butter-scotch chips
Stir in - 1 cup crushed chow mein noodles
Add - 1 cup peanuts (chopped)
Drop by spoonfulls on wax paper – keep in fridge.
Margaret WaselenkoPelly, SK.
GLUTEN FREE PIE CRUST
• 1 ½ cups white rice flour
• ½ cup cornstarch• ½ cup tapioca flour• ¼ cup potato starch• 1 tsp. salt• ½ pound lard• 1 tsp. xanthan gum• 1 tsp. baking powder
(gf)• 1 egg, beaten• 1 tsp vinegar in a
cup add water to fill up
Cut lard into dry ingredients.
Mix by hand until resembles oatmeal.
Add beaten egg, water & vinegar until all dry mixture is absorbed.
Chill overnight in fridge for best rolling qualities.
Crust freezes well.Lillian Smith
Sturgis, SK.
HAMBURGER VEGETABLE SOUP• 1 lb. of beef ham-
burger• 1 chopped onion• 4 carrots, diced• 2 stalks of diced cel-
ery• 3 cans of consommé
soup• 2 cups of water• 1 can of tomato soup• You can add some
canned tomatoes, only to taste, as the soup may become too sour.
• 8 Tbsps. of pot bar-ley
Fry your hamburger & onions.
Then drain off fat.
Add all the other ingredients and cook till done.
Caroline DerrowYorkton, SK.
JANEL’S FAVOURITE CHIP DIP
• 2 cups sour cream• 1 pkg. Hidden Valley
Ranch dressing mix• 1 cup grated ched-
dar cheese• ¼ cup real bacon
bits
Mix all ingredients well, refrigerate.
Serve with ripple chips.
Best if made a few hours before serving.
Gail ZrymiakItuna, SK
SHRIMP SALAD• 1 cup of long grain
rice cooked and cooled• 1 small pkg. of frozen
peas• 1 can of drained
shrimp• 1 ¼ cup of finely
chopped celery• ¼ cup of diced green
onionsDressing:• ½ cup of salad oil• 3 Tbsps. vinegar• ½ tsp. celery seed• ½ tsp. sugar• 1 tsp. saltCombine all these
ingredients and add to the top ingredients and mix one hour before serving.
Caroline DerrowYorkton, SK.
SALMON DIPCombine:• ½ cup salad dressing• ½ cup sour cream Add:• ½ cup drained sal-
mon• 2 tbsps. fresh
chopped dill• A little touch of
onionChill and serve with
crackers.Mary Kachur
Yorkton, SK
RED AND WHITE DELIGHT
Dissolve 1 double size red jelly powder in 2 cups boiling water.
Stir in 1 cup cold water.
Pour into 2- 8” square pans.
Chill until firm.Combine 1 cup pine-
apple juice, ¼ cup sugar.Heat to boiling.
Remove from heat and add 1 regular size pack-age lemon jello.
Stir, then add ½ cup cold water.
Chill until just syrupy.Prepare 1 envelope
dessert topping (or use 2 cups whipped cream)
Fold in lemon jelly.Cut the firm red jelly
into ½” square cubes.Fold into the lemon
mixture.Pour into 6 cup mould.Chill until firm.Serves 8 – 10.
Martha DaweInvermay, SK.
CHRISTMAS PUDDING SAUCE
• 1/2 cup margarine• 1 cup brown sugar• 3 eggs yolks• 1 large tub Cool
WhipMix with beaters. Put
in fridge. Make a lot - 1 quart. You may half the receipe.
Doreen SivertsonPreeceville, Sask
CHRISTMAS PUNCH• 1 can frozen pink
lemonade• 1 can frozen orange
juice• 48 oz. can unsweet-
ened pineapple juice• 2-3 cups cranberry
cocktail• 2 Litre ginger ale• Maraschino cherriesMix lemonade, orange
juice, pineapple juice and cranberry cocktail until well blended.
Add cold ginger ale just before serving.
Freeze maraschino cherries in ice cubes and add to punch.
Pauline YurkiwGrandview, MB.
SEA BREEZE• 3 cups grapefruit
juice• 4 oz. vodka• ¼ cup cranberry
juice.Carol Nimetz
Madge Lake, SK.
CREAM CHEESE BROWNIES
Chocolate Batter:• ½ cup flour• ½ tsp. baking pow-
der• ¼ tsp. salt• 4 squares semi-
sweet chocolate• 3 Tbsps. margarine• 2 eggs• ¾ cup sugar• 1 tsp. vanilla• 1 cup crushed wal-
nutsCombine the flour,
baking powder and salt.Melt the chocolate
squares with the margar-ine.
Beat the eggs until foamy, then add the sugar and continue beat-ing at medium speed until thick and lemon coloured, about 5 min-utes.
Add the vanilla, choc-olate mixture, walnuts and mix.
Add the flour and mix well.
CREAM CHEESE BATTER
Beat 1- 125 gr. package of cream cheese with the below ingredients:
• 2 Tbsps. margarine• ½ tsp. vanilla• ½ cup sugar• 1 eggTo Finish the
Brownies:Layer half of the choc-
olate batter on a greased and floured 9” pan.
Spread with the cream cheese batter, then top with spoonfuls of the chocolate batter.
Swirl with a knife through layers to make a marble effect.
Bake at 350° for 35 minutes or until the brownies pull away from the sides of the pan.
Cool. A double recipe makes one 9 x 15 cookie sheet.
Ann SahulkaLangenburg, SK.
CREAM CHEESE TARTS• 1 pkg. cream cheese• 1 can condensed
milk• 1/3 cup lemon juice• Little bit of vanilla• 1 bag Skor bitsBeat first four ingredi-
ents until smooth.Add Skor bits.Bake tart shells &
cool.Put filling in.Refrigerate.Can be frozen.Makes 5 dozen.
Adeline HermanRhein, SK.
PISTACHIO FREEZER CAKE
• 1 box Oreo crumbs• ½ cup margarine• ½ cup white sugar Combine above
ingredients, saving scant 2 cups for topping.
Pour rest into a 9 x 13 inch pan.
• 1 pkg. pistachio instant pudding
• 1 cup milk• ½ gal. ice cream• 1 lg. tub frozen
whipped topping
Mix pistachio instant pudding with milk, then beat.
Add ice cream and whipped topping.
Put mixture on top of crumbs in pan and cover with reserved 2 cups of crumbs.
Keeps in freezer for up to 3 weeks.
Take out 10 minutes before serving.
Tina BoryskavichRussell, MB.
PIZZA MUFFINSHeat oven to 350° F.• ¾ cup pepperoni or
garlic sausage chopped• ½ cup ham chopped• 1 green pepper• 10 oz. sliced mush-
rooms• 1 cup grated cheese• ½ cup pizza sauce• 1 tsp. oregano• ½ tsp. basil• ½ tsp. chili powder• 2 eggs• ½ cup milk
• ¼ cup oil
• 1 Tbsp. baking pow-der
Beat egg, add milk and oil.
Add pizza mixture, mix in flour and baking powder.
Fill muffin tins and bake 20-25 minutes.
Mrs. Barbara L. Jensen
Kuroki, SK
ONION MEAT LOAF• 1 pouch dry onion
soup mix• 1 ½ lb. ground beef• 2 eggs, beaten• ¼ cup ketchup• ½ cup bread crumbs• ¾ cup warm water Mix all the above
ingredients together and bake for 1 hour at 350° F.
Martha DaweInvermay, SK.
HOLIDAY RECIPESHOLIDAY RECIPES
Hand-painted wooden beads are a great way to create Christmas memories and keep kids busy.
— Gary Gabel, Kamsack
A22 December 4, 2015 | This Week Marketplace
FIRECRACKER GRILLED SALMON• 8- 4oz. salmon Marinade:• ½ cup peanut oil• 4 Tbsps. soya sauce• 4 Tbsps. balsamic
vinegar• 4 Tbsps. green
onions• 3 tsps. brown sugar• 2 cloves garlic• 1 ½ tsps. grd. ginger• ½ tsp. salt (opt.)• 1 tsp. sesame oil• 2 tsps. crushed red
pepper flakesMarinade salmon
approx. 2-4 hours.Grill on greased grill.
Carol NimetzMadge Lake, SK.
LAST MINUTE SCRUMPTIOUS
DESSERT• 2 cups vanilla fla-
voured yogurt• 1 (4 oz.) serving size
package instant pudding• 1 ½ cups milk• 1 large Cool Whip• 1 can prepared pie
filling (your choice)• Graham wafersLine a 9 x 13 inch pan
with graham wafers. Prepare pudding using 1 ½ cups milk. Let set.
Combine yogurt, pud-ding & Cool Whip.
Pour over graham wafers.
Spread pie filling over top & chill.
Allow dessert to set overnight so to soften the wafers.
Serve with whipping cream.
Gail ZrymiakItuna, SK.
JAMAICA BANANA HOLIDAY
• ½ cup crushed ice• 1/3 ripe (med-size)
banana• Peach schnapps• Grenadine.
Carol NimetzMadge Lake, SK.
PECAN PIE SQUARES• 1 cup butter• 2 cups flour• ½ cup icing sugar Combine and pat into
a 9 x 13 pan. Bake at 350° for 12 minutes.
Topping:• 1 can Eagle Brand
Milk• 1 egg• 1 tsp. vanilla• 1 pkg. Toffee Bits
chips• 1 cup chopped
pecansMix milk, egg & van-
illa. Pour into crust.Top with chopped
pecans & Toffee Bits.Bake 20-25 minutes at
350°.Caroline Derrow
Yorkton, SK.
BUTTER-FRIED PARSNIPS
• 5-6 medium pars-nips, peeled, cut length-wise into quarters
• 4 cups (1L) water• ½ cup (125 ml) butter
or margarine, melted• ¼ cup (50 ml) all-
purpose flour• ½ tsp. (2 ml) sea-
soned saltIn covered 3-qt. (3L)
saucepan, boil parsnips in water until tender (8 to 10 minutes); drain.
Dip parsnips in ¼ cup (50 ml) melted butter.
In plastic bag, com-bine flour and seasoned salt.
Add parsnips; shake to coat with flour mix-ture.
In 10” (25cm) skillet, melt ¼ cup (50ml) butter until sizzling.
Add parsnips.Cook over medium
high heat, turning occa-sionally, until all sides are golden brown (8 to 10 minutes).
Delores YungYorkton, SK.
CRUSTLESS MINI QUICHES
• 6 eggs• 1 cup whipping
cream• ¼ cup chopped
green onion• ½ cup diced ham• 1 cup grated ched-
darPreheat oven to 350
degrees.Spray a 12-cup muffin
pan with oil.Whisk eggs, cream
and onion until com-bined.
Season with black pepper and salt.
Divide ham and cheese among muffins cups and ladle in egg mixture.
Bake until golden and puffy, about 30 minutes.
Let stand for 10 min-utes.
Using a paring knife, cut around edges of each cup to loosen and use a rubber spatula to gently remove to a platter.
Kathy RusnakYorkton, SK.
CHEWY PEANUT CRUNCH COOKIES• 1 cup butter• 1 cup packed brown
sugar• 1 egg• 2 Tbsps. milk• 1 tsp. vanilla 2 cups
all-purpose flour• 1 cup large-flake
rolled oats• 1 tsp. baking soda• 1 cup honey-glazed
peanuts, coarsely chopped
• 1 cup peanut butter chips
In a large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg, milk and vanilla.
In separate bowl, whisk together flour, oats, baking soda and salt; stir in butter mix-ture.
Stir in peanuts and peanut butter chips.
Drop by rounded 1 Tbsp. (15 ml), about 2 inches (5 cm) apart, onto parchment paper-lined rimless baking sheets.
Bake in top and bot-tom thirds of 350°F (180°C) oven, rotating ans switching pans halfway through, for about 10 minutes or until edges are golden.
Let cool on pans on racks for 5 minutes.
Transfer to rack; let cool completely.
(Make-ahead: Store layered between waxed paper in airtight con-tainer for up to 1 week or freeze for up to 1 month.)
Makes about 50 cook-ies.
Delores YungYorkton, SK.
FRIED RICE & BACON & MUSHROOMS
• 3 Tbsps. bacon drip-ping
• ½ cup green onions & tops
• 1 cup celery – diced• 1 cup mushrooms,
sliced – fresh or canned• 3 cups cold rice• 2 Tbsps. soya sauce• 1 egg, slightly beaten• ½ lb. – crisp bacon,
crumbledHeat bacon dripping
in skillet.Add onion, celery –Cook until tender.Add mushrooms, rice,
soya sauce – cook 10 min-utes on low heat stirring occasionally.
Stir in beaten egg,
cook only until eggs are cooked.
Add bacon, mix well.Extra soya sauce may
be served with rice.Pam Wrishko
Willowbrook, SK.
GARLIC CHEESE SPREAD
• ½ cup dry curd cheese, mashed
• 4 tsps. mayonnaise• 2 cloves garlic,
minced• Pinch salt• French bread or
baguetteMash first four
ingredients into fine tex-ture.
Spread on bread or baguette .
Top with shredded boiled eggs.
Instead of eggs, in Ukraine, pieces of sar-dine, tomato, cucumber or apple are substituted to create a unique taste.
This recipe is straight from Ukraine!
Lillian OlynykRussell, MB.
MOM’S OVEN BBQ RIBS• 4 lbs. ribs• 1 tsp salt• 1 tsp pepper• 1 1/2 cup ketchup• 1 cup honey• 3/4 cup chopped
onions• 2 cloves garlic
minced or 1/2 tsp garlic salt
• 2 tbsp. steak sauce or BBQ sauce
• 1 1/2 tsp prepared mustard
Boil ribs with 1/2 tsp salt & 1/2 tsp cinnamon for 20 mins., then drain.
Put ribs in shallow pan and pour remaining ingredients after mixing over ribs and Bake @ 350 for 1 hour baste once in awhile. YUMMY.
Doreen SivertsonPreeceville, Sask
HEALTH COOKIES• 1 cup margarine• ¾ cup brown sugar• ¾ cup white sugar• 2 eggs, beaten• 2 tsps. vanilla• ¼ cup milk• 2 cups white flour
• 1 tsp. baking soda• 1 tsp. baking powder• ½ tsp. salt• 1 cup rolled oats• 1 cup coconut• 1 cup crushed corn
flakes• 1 ½ cups raisins (or
cran-raisins)• ½ cup sunflower
seeds• ½ cup flax• ½ cup sesame seeds• ¼ cup poppy seeds• ½ cup pecans Cream first 6 ingredi-
ents.
Add next 4 ingredi-ents and mix well.
Add next 8 ingredi-ents, mix well.
Drop on an ungreased cookie sheet.
Bake in oven at 325° F for 15 minutes.
Do not overcook!
Results in a nice chewy cookie.
Delores YungYorkton, SK.
HOLIDAY RECIPESHOLIDAY RECIPES
HAPPY HOUNDS BOARDING KENNELS
and PAWS & CLAWS ANIMAL RESCUE
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Raffl e to win a wheelie food bin full of toys n treats
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Get your picture taken with the giant dog for a donation to the Rescue
Everyone Welcome
GOLDEN RULEGOLDEN RULE13A - 2nd Ave. N., Yorkton Phone Orders Accepted
Ph. 306-782-5151 Email: [email protected]
Now Till Christmas open late Monday to Friday 9 a.m. - 7:30 p.m.,Saturday 9 a.m. - 6 p.m. Closed Sundays
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This Week Marketplace | December 4, 2015 A23
DINNER ROLLS• 1 ½ tsps. sugar• 1 ¼ cups milk• ¼ cup butter• 1 ½ tsps. salt• 1 Tbsp. active dry
yeast• 1 egg• 4 ½ cups all-purpose
flour (approx.)In saucepan, heat
together milk, but-ter, sugar and salt over medium heat until but-ter is melted. Let cool to lukewarm. Meanwhile, in small saucepan heat ¼ cup milk and 1 ½ tsp. sugar until warm.
Sprinkle yeast over top and let stand until frothy, about 10 minutes.
Whisk in butter mix-ture and egg.
Stir in 4 cups of the flour, 1 cup at a time, until soft dough forms, adding more if needed.
Turn out onto lightly floured work surface and knead, adding as much flour as needed to pre-vent dough from stick-ing, until smooth and elastic, about 10 min-utes. Transfer to large greased bowl. Cover with plastic wrap or cover and let rise in warm place until doubled in bulk.
Punch down and cut off small pieces and form into balls. Place in greased pans, cover with tea towel and let rise in warm place until doubled in bulk. Bake at 350 degrees until golden brown, about 20 minutes.
Transfer to racks and brush with melted but-ter.
Kathy RusnakYorkton, SK.
EASY APPLE PIE• 1 1/3 cup flour• 2 Tbsps. sugar• ¼ tsp. salt• 2 Tbsps. milk• 1/3 cup canola oilMix these ingredi-
ents in a 9 inch pie plate, press into pan to make shell.
Add:• ½ cup sugar• 2 Tbsps. flour• Cut up applesSprinkle sugar & cin-
namon.Mix and top with a
mixture of:• ¾ cup brown sugar• ½ cup flour• 2 Tbsps. butter or
margarineBake 325° approxi-
mately 1 hour until apples are cooked and top is brown.
Pam WrishkoWillowbrook, SK.
EASY RICE PUDDING• 750 ml milk• 250 ml Quick cook-
ing rice (i.e. Minute Rice)• 1 ml salt• 1 pkg. vanilla instant
pudding• 125 ml raisins• 1-2 ml cinnamon• Pinch of nutmegIn a deep mixing
bowl, combine milk, rice, salt, pudding, raisins and cinnamon. Cook covered, in microwave on high for 10 minutes. Stir 3-4 times during cooking time.
Let stand 10 minutes.Just before serving,
garnish each dish with a pinch of nutmeg.
Serve hot or cold. Makes 6 servings.
Martha DaweInvermay, SK.
FROZEN PUMPKIN PIE• 3 cups pumpkin
(canned)• 1 ¼ cups brown
sugar• ¾ tsp. salt• ¾ tsp. nutmeg• ¾ tsp. ginger• 1 ¼ tsps. cinnamon• 1 Tbsps. molasses (or
1 tsp. depending on taste)• 2/3 cup milk• 1 cup Pacific milk or
cream• 5 eggs Blend ingredients
together.Pour into raw pie
crusts.Bake pies for 1 hour
at 350°F.Cool and may be fro-
zen.Top with whipped
cream.Yield: 3 pies.
Lillian OlynykRussell, MB.
FROZEN STRAWBERRY DESSERT
Shape foil for loaf pan.• Mix 1 can condensed
milk• 2 cups fresh straw-
berries• 1/8 cup lemon juice• 1 ¼ cup thawed cool
whip• Oreo crumbs – judge
on your own!•1 tbsp. melted mar-
garineMash strawberries,
stir in condensed milk and lemon juice, add cool whip.
Place in pan.Mix Oreo crumbs and
margarine.Spoon over straw-
berry mixture.Press down gently
with ends of foil.Freeze. Slice when
ready to enjoy.Violet Chornomitz
Preeceville, SK.
NO BAKE CHOCOLATE PEANUT
BARS• ½ cup corn syrup• ¼ cup brown sugar• Dash salt• 1 cup peanut butter• 1 tsp. vanilla• 2 cups Rice Krispies• 1 cup cornflakes,
slightly crushed• 1 cup chocolate
chips Combine syrup, brown
sugar & salt.
Bring to a full, rolling boil.
Stir in peanut butter.
Remove from heat.
Stir in vanilla, dry cereal & chocolate chips.
Pack into 9 x 9 but-tered pan & put in fridge.
Florence ReinWolseley, SK.
O’HENRY BARS• 4 cups rolled oats• 1 cup brown sugar• 2/3 cup margarine• 3 tsps. vanilla• ½ cup corn syrup Mix the above well.Pat into a small cookie
sheet.Bake at 375 degrees F.
for 10 minutes ONLY!!!!!!When still warm,
cover with ½ cup pea-nut butter that has been melted with 6 ounces of chocolate chips.
Cut into squares when still warm.
This was one of the favourite desserts our daughters would ask for, when entertaining their friends.
Can use chunky or the smooth peanut butter in the topping.
Joyce PaulYorkton, SK.
CHRISTMAS WEINER ROAST
So, yes, we as ‘emp-ty-nesters’ decided to start a new tradition, than being, having an indoor wiener roast Christmas eve, enjoy-ing a fire, and not mis-sing swatting mosqui-toes. And yes, we just might extend an invi-tation to a few of those other empty-nesters, who for various rea-sons will be alone over the Christmas Season.
Joyce Paul Yorkton
2015 HOLIDAYGIFT SHOP
Located in theMAPLE FARM EQUIPMENT
Yorkton Dealershipon Highway 10 East
*Gifts available at all MFE locations
BALCARRES 306-334-2492
FOAM LAKE306-272-3345
PREECEVILLE306-547-2007
WYNYARD306-554-2536
YORKTON306-783-9459
MOOSOMIN306-435-3301
RUSSELL204-773-2149
WWW.MAPLEFARM.COM
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View our full line of equipment at www.maplefarm.com
can be transferred between locations
HOLIDAY RECIPESHOLIDAY RECIPES
A24 December 4, 2015 | This Week Marketplace
FANTASTIC FUDGE• 2 cups white sugar• ¾ cup butter or
Becel margarine• 2/3 cup evaporated
milk (small can)• 8 oz. pkg. semi-sweet
chocolate chips• 1 jar marshmallow
cream or 15 large marsh-mallows
• 1 tsp. vanilla• 1 cup chopped nuts
of one’s choice (optional)In a large microwav-
able container, combine sugar, butter or margar-ine and milk to micro-wave uncovered for 4 ½ to 5 minutes.
Stir well and micro-wave mixture on high for another 5 ½ minutes.
Quickly stir in choco-late, marshmallows and vanilla.
Stir until all is melted.(I find a wooden spoon
works best.)Pour into 12’ x 8”
greased pan (I use Pam) and cool until set.
Makes 3 ½ pounds with the nuts.
I sometimes decorate with finely chopped col-oured or white coconut.
Judy TalbotEsterhazy, SK.
FRITTERS• 2 eggs• 1 cup milk• 1/3 tsp. salt• 2 tsps. baking pow-
der• 1 cup flour• ½ cup sugarBeat eggs.Add milk. Mix well.Sift the dry ingredi-
ents and add to the milk mixture.
Drop by spoonfuls into hot oil and fry.
Raisins or currants may be added.
Emily PopikFoam Lake, SK.
FROZEN KAHLUA DESSERT
• ½ cup Kahlua liqueuer
• ¾ cup milk• 1 bag Chips Ahoy
cookies• 1 large tub Cool
WhipMix together Kahlua
and milk.Dip cookies and place
one layer in bottom of 9 x 9 inch pan.
Cover cookies with half a tub of Cool Whip. Repeat with a second layer of dipped cookies and remainder of Cool Whip.
Grate chocolate on top.
Freeze.June JacobsYorkton, SK.
LAZY MAN’S FUDGEMelt Together:• 1 cup peanut butter• ½ cup butter or mar-
garine• 2 cups chocolate
chipsStir until melted.Add and melt in 5 cups
mini marshmallows.Pour into greased 8 x
8 pan.Cool and cut in
squares.Variations:
1. Add maraschino cherries and/or nuts as desired.
2. Remove from heat after chocolate chips have melted. Quickly stir in marshmallows (plain or coloured) so they do not melt.
3. Press into greased 9 x 13 pan. Cool and cut in squares.
Freezes well.Marie Demetrow
Yorkton, SK
LEMON SQUARES• 1 family – size pkg.
lemon jello dessert• ¼ cup sugar• 1 cup boiling water• 8 oz. package cream
cheese• 16 ounces can evap-
orated milk, thoroughly chilled
• 1- 20 ounce tin crushed pineapple (well-drained)
• 1 pack honey gra-ham wafers rolled finely (one wrapped stack – pack within the box)
Pour the boiling water over the lemon jello and sugar, and stir to dis-solve.
Beat at medium speed, the cream cheese until light.
Pour in chilled milk and beat for 3 or 4 min-utes longer.
Add the jello mixture and continue beating until blended and light.
Then add the drained pineapple and beat for an additional 30 seconds.
Have ready in a but-tered 9 x 9 pan, the gra-ham cracker crumbs.
Cover the bottom of the pan to nearly ¼” reserving enough (at least ½ cup) to sprinkle over the top.
Spoon cream mixture over the crumbs.
Sprinkle remaining crumbs over the top.
Chill at least 2 hours or overnight.
Serve in 2” squares.Joyce Paul
Yorkton, SK.
LENTIL – BARLEY SOUP
• ¼ - ½ cup lentils – washed
• ¼ - ½ cup pearl bar-ley
• 3 cups water• ½ cup onions – sau-
téed• ½ cup celery – sau-
téed• 14 oz. tomatoes• 1 cup grated carrots• 2 Tbsps. margarine• 1 tsp. Rosemary
herb dried• salt & pepperCook lentils, pearl
barley in water until almost done.
Add remaining ingredients.
Bring to boil, simmer until done.
Add more water if needed.
Season to taste.Freezes well.
Pam WrishkoWillowbrook, SK.
MACARONI & VEG SALAD
• 2/3 cup sugar• ½ cup oil• 1/3 cup ketchup• ¼ cup vinegar• 1 tsp. salt• 1 tsp. pepper• 1 tsp. paprika• 2 cups macaroni• 1 cucumber• 2 ripe tomatoes• 1 green pepper,
chopped• Green onion to tasteMix together dressing
ingredients.Cook macaroni with 2
tsps. oil.Drain & add veg.Pour dressing over
mixture & refrigerate.Gail Zrymiak
Ituna, SK.
MARS BAR TREAT• 4 Mars bars• 2/3 cup butter• 4 cups Rice Krispies• 1 cup chocolate
chips
In a large microwave bowl, melt bars and but-ter in microwave, stir-ring often.
Add Rice Krispies and mix well.
Press into buttered 9 x 13 pan and cool.
When cool, melt choc-olate chips and frost the top of squares.
Cool and cut into 1 ½ squares.
Eva MoskalVeregin, SK.
MARSHMALLOW DAINTY
• 2 pkgs. butterscotch chips
• ½ cup butter or mar-garine
• 1 cup peanut butter• 2 ½ cups coloured
marshmallows• ¼ cup coconutMix first 3 ingredients
in a double- boiler until creamy.
Let cool. Add marsh-mallows. Mix well.
Press into a 12 x 16 inch pan or two 8 x 8 pans.
Sprinkle ¼ cup coco-nut on top of cake.
Keep in fridge.Mary Kachur
Yorkton, SK
PINA-ZUCCHINI CAKEMix:• 2 eggs• ½ cup oil• 1 cup sugar• ½ cup crushed pine-
apple• 1 tsp. vanilla• 2 cups flour• 1 tsp. baking soda
• ½ tsp. baking pow-der
• ½ tsp. salt• ¾ tsp. cinnamon• ¼ tsp. nutmeg• ½ cup chocolate
chips or walnuts.
Bake 350°F approx. 45 minutes.
Carol NimetzMadge Lake, SK.
JEWELED FRUITCAKES
• 2 pkgs. (8 oz. each) pitted dates, chopped
• ½ lb. pecan halves• ½ lb. Brazil nuts• 1 jar (10 oz.) red
maraschino cherries, well drained
• 1 jar (10 oz.) green maraschino cherries, well drained
• ½ cup flaked coco-nut
• 1 ½ cups all-purpose flour
• 1 ½ cups sugar• 1 tsp. baking powder• 1 tsp. salt• 3 eggs• 2 tsps. vanilla extract
1) Line four greased and floured 5 ¾ in. x 3-in. x 2-in. loaf pans with waxed paper and grease the paper; set aside.
2) In a large bowl, combine the dates, nuts, cherries and coconut. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
3) In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans.
4) Bake at 300°F for 60-70 minutes, or until a toothpick inserted near the centre comes out clean. Cool for 10 min-utes before removing from pans to wire racks to cool completely. Wrap tightly; store in cool, dry place. Cut with a serrat-ed knife.
5) Yield: 4 mini loaves (6 slices each).
Delores YungYorkton, SK.
HOLIDAY RECIPESHOLIDAY RECIPES
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GARBAGE COLLECTION
NOTICE:Christmas Day - Fri., Dec. 25
pickup will be on Mon., Dec. 28New Year’s Day - Fri., Jan. 1 pickup will be on Mon., Jan. 4
All other garbage collection dates will remain the same. Please ensure the cart is out the night before.