Holiday Cookbook 2013
Peninsula Businesses Share Their Favourites!
Holiday traditions are meant to be shared... There’s a special kind of magic in the air this time of year. A magic that brings people together, young and old, to celebrate the beauty of the season and its message of hope and love. The hustle and bustle that comes with this season can be overwhelming though. Let Sidney SeniorCare help you prepare for the holidays. We’ll help you get things done so that you can make the time to share your favourite holiday traditions and enjoy the magic again. • personal care • companionship & respite care
• housekeeping & meal prep/clean-up • transportation & customized outings
• holiday shopping (for you/with you) • party planning & gift wrapping
2 • www.vicnews.com
• Call now for your FREE consultation!
n pe y! O Ba ow ak O in
9752 Third Street, Sidney 250-656-7176 or 250-589-0010
Flexible service 24 hrs a day, 7 days a week!
N
W Aw in ar ni d ng !
.... and any other service that you may require
#209 – 2250 Oak Bay Avenue 778-433-4784 or 250-589-0010
December 11, 2013 HOLIDAY COOKBOOK
Maid of Honour Tarts
This recipe is courtesy of our newest Board member Matt Peulen, his wife Nicole and their son Jack. We welcome Matt as our newest Board member! Nicole’s grandma, Marilyn, loves to bake. During the holidays, her cupboards were overflowing with goodies. Every year she made 3 varieties of tarts: butter, mincemeat, and maid of honour tarts. The Maid of Honour Tarts were the most popular with all the grandchildren. When Nicole discovered that she had a wheat allergy as a little girl, her grandma made a special wheat-free batch just for her so she could still enjoy the favourite family treats. We hope you enjoy them as much as we do.
For the topping mix together in a bowl:
• 1 cup sugar • 1/2 to 3/4 cup rice flour • 1 teaspoon almond flavouring • 2 eggs • 1/4 pound butter Method: • Place pastry in tart pan. In each uncooked pastry shell, place a teaspoon of raspberry jam. • Place small tablespoon of batter on top of jam in each tart shell. Bake at 350 degrees until golden brown. Makes 4 dozen. *This recipe can easily be made into gluten free tarts by using gluten free pastry. *Any flavour of jam will do - apricot or strawberry are also delicious.
Help us replace our aging CT Scanner with one that is faster and that provides more detail to our doctors. See your donation do wonders.
Your donation gives our doctors x-ray vision.
HOLIDAY COOKBOOK December 11, 2013
www.vicnews.com • 3
French Toast &
Grand Marnier Sauce “ My Mom used to serve this either for Christmas Brunch or New Years Day Brunch. It looks as impressive as it tastes!!” Enjoy,
~ Rosemary Scott
Ingredients:
LEMON TRIFLE • 8 slices French Bread – cut ¾” LUSCIOUS thick This is a light, easy and make aheadSauce recipe. Orange • 4 eggs Perfect for holiday entertaining! • 1 cup milk • ½ cup butter • 2 tbsp Grand Marnier • ½ cup white sugar 1 angel food cake 1 pkg. (113gr.) lemon pie filling • 1 tbsp white sugar • 2 tbsp grated orange peel 1 can crushed pineapple (do not drain) • ½ tsp vanilla • 2/3 cup orange juice (juice from mandarin tin) 250 ml. whip cream Toasted almonds • ¼ tsp salt • 1 can mandarin orange sections Sherry (optional) • 2 tbsp butter, melted • ¼ cup Grand Marnier Prepare pie filling and cool to room temperature. Whip cream and fold butter, stir in sugar, orange peel ½ into cool pie filling. Reserve remainderInforsauce top ofpan, trifle.melt In large bowl, Mix above ingredients with eggplace beater. Dipofbread into food bat- cake. Sprinkle a layer torn angel with sherry (if Cook desired). and orange juice. over low heat. Stir occasionally ½ dish. of theSpoon crushedexcess pineapple on topuntil and then the lemon cream ter and arrange in single layer Spoon in glass peel½ is of translucent. ( about 20 mins.) If you want mixture. Repeat ending with the reserved whip cream top.before, make it up to this point egg mixture over top of individual pieces. Thislayers will appear to make it up the on night Cover andand chill.refrigerate Garnish with toasted almonds just before serving. quite saturated. Cover with saran wrap and refrigerate. Next day, heat sauce, thicken slightly Best made one before day ahead! overnight. Fry in skillet until heated through turning with cornstarch then add orange sections. Add Grand
Method:
( about 4 mins./side). Sprinkle with icing sugar if desired when plating. Serve with orange sauce.
Marnier just before you’re ready to serve. Rosemary Scott
different
Holiday Gift Giving & Entertaining Made Easy! Specialty Cheeses & Crackers. Locally made Jams. Party Beans. Cranberry, Rum, Hazelnut, Marzipan & Orange Stollens. Shiraz Cranberry Sauce. Cranberry with Port. Belvoir Cranberry Presse and Winter Punch. Locally made Fruitcakes. Sausage Rolls from Galloping Goose Sausage Co. Chocolate Covered Figs, Oranges and Ginger. Christmas Chutneys. Highland Single Malt Scotch Whiskey Fudge. Local Pate’s and Tortiere. Specialties from Feys & Hobbs. Unique Gifts and Stocking Stuffers. Custom Gift Baskets. Specialty Foods from Around the World. And for those you just don’t know what to buy for...Gift Certificates!
Holiday Gift Giving & Entertaining Made Easy! Specialty Cheeses & Crackers. Italian Fig Balls, Salami and Nougat. Wide variety of Finishing Salts. Chocolate Bourbon Sauce. Pickled Walnuts in Port. Locally made Jams. Party Beans. Cranberry, Rum, Hazelnut, Marzipan & Orange Stollens. Shiraz Cranberry Sauce. Cranberry with Port. Locally made Fruitcakes. Sausage Rolls from Galloping Goose Sausage Co. Highland Single Malt Scotch Whiskey Fudge. Local Pate’s and Tortiere. Specialties from Feys & Hobbs. Unique Gifts and Stocking Stuffers. Custom Gift Baskets. Specialty Foods from Around the World. 10940 West Saanich Road, North Saanich 250-656-2547 And for those you just don’t know what to buy for...Gift Certificates! A little out in the country – A long way from ordinary!
A little out in the country, a long way from ordinary.
4 • www.vicnews.com
250-656-2547
10940 West Saanich Road December 11, 2013 HOLIDAY COOKBOOK
Roasted Cauliflower
with Fresh Herbs and Parmesan Use parmesan and any fresh herbs you have on hand for this roasted cauliflower dish. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary for this holiday recipe. Ingredients:
• 12 cups cauliflower florets (about 2 heads) • 1 1/2 tablespoons olive oil • 1 tablespoon chopped fresh parsley • 2 teaspoons chopped fresh thyme • 2 teaspoons chopped fresh tarragon • 3 garlic cloves, minced • 1/4 cup (1 ounce) grated fresh Parmesan cheese • 2 tablespoons fresh lemon juice • 1/2 teaspoon salt • 1/4 teaspoon pepper Preparation: • Preheat oven to 450°. • Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine
Nutritional Information Amount per serving Calories: 89 Calories from fat: 35% Fat: 3.5g Saturated fat: 0.8g Monounsaturated fat: 2.1g Polyunsaturated fat: 0.4g Protein: 5.2g
Carbohydrate: 12.1g Fiber: 5.4g Cholesterol: 2mg Iron: 1.1mg Sodium: 251mg Calcium: 83mg
Transform Transform YourYour DietDiet
Looking to lose weight or eat healthier? Add this 12 week habit changing workshop for only $59. Did you know that while exercise is important, that it is nutrition that plays a key role in weight loss? Set yourself up for long term nutrition and weight loss success with this 12 week workshop. Weekly sessions will introduce a new ‘habit’ to adopt for the week, along with implementation strategies, recipes and support from Certified Sport Nutrition Specialist, Michelle Bourgeois. A fantastic add-on to your personal training package to help you achieve your goals! Location: Panorama Recreation Centre Boardroom 83482 M 5:45pm - 6:15pm Jan 20 - Apr 14 12/$59 83483 M 5:45pm - 6:15pm May 5 - Jul 28 12/$59 250.656.7271 250.656.7271 www.panoramarecreation.ca www.panoramarecreation.ca
HOLIDAY COOKBOOK December 11, 2013
www.vicnews.com • 5
Mini Mini Cheesecake Mini Cranberry Cranberry Cheesecake
Cranberry Cheesecake Ingredients Ingredients
Ingredients 1. 12 vanilla wafer cookies
1.12 vanilla 12 oz. vanilla wafer cookies 16 cream cheese •2. wafer cookies 2. 16cup oz.sugar cream cheese •3.16 oz.½cream cheese 3. ½eggs cup sugar 4. 2 •4.½ cup2 sugar eggs 5. 1 teaspoon vanilla •6. 2 eggs 5. 1 teaspoon vanilla zest (grated lemon peel) ½ teaspoon lemon •7. vanillalemondried 6.1 teaspoon teaspoon zest cranberries (grated lemon peel) 1½cup sweetened, 7. 1 cup sweetened, cranberries •8. ½ teaspoon lemon zest dried (grated lemon peel) 12 fresh cranberries (optional) fresh cranberries (optional) •8.1 cup12 sweetened, dried cranberries •Directions 12 fresh cranberries (optional)
Directions
1. Preheat oven to 325 degrees. Line a muffin tin with 12 foil liners 1. Preheat to 325 degrees. Method: 2. Place oneoven vanilla wafer in eachLine liner.a muffin tin with 12 foil liners 2. oven Place onedegrees. vanilla wafer incombine each liner. 3. In atomedium mixing bowl cream cheese, sugar, eggs, vanilla, and lemon • Preheat 325 Line a muffin tin with 12 foil liners 3. one zest. In a medium mixing bowl combine cream sugar,cranberries. eggs, vanilla, and lemon • Place vanilla wafer in each liner. Use a hand mixer to blend well; thencheese, stir in dried • In a mediumzest. mixingUse bowlacombine cream cheese, sugar, eggs, vanilla, and lemon zest. mixer to blend well; then stir in dried cranberries. each linerhand ¾ full with batter. Use4.a handFill mixer to blend well; then stir cheesecake in dried cranberries. 4. Fill¾each liner ¾ full with cheesecake batter. Bake forwith 25 minutes. on wire racks. • Fill 5. each liner full cheesecakeCool batter. 5.for 25Top Bake for Cool 25 minutes. Cool on wirecream racks. and a fresh cranberry, or anything else that • Bake minutes. on wirewith racks. 6. each mini cake whipped • Top 6. each mini cake with whipped cream and a fresh cranberry, or aanything else that looks Top each mini cake with whipped cream and fresh cranberry, or Christmasy! anything else that looks Christmasy! looks Christmasy!
Merry Merry Christmas Christmas from from your your hearing hearing professionals professionals on on the the Peninsula. Peninsula. Hear Central Saanich Hear Saanich 7159A WestCentral Saanich Road 7159A Brentwood West Saanich Road Bay, BC Brentwood Bay, BC hearcentralsaanich.com Call: 778-426-4876 Call: 778-426-4876 hearcentralsaanich.com
6 • www.vicnews.com 2012 12 PNR Cookbook Hear Central Saanich.indd 1
December 11, 2013 HOLIDAY COOKBOOK 05/12/2012 1:50:17 PM
Braised
Brussel Sprouts Serves 4
Easy
Ingredients:
• 1 lb brussel sprouts, uniform and medium in size • 2 strips of thick meaty bacon, cut into small bits • 2 or 3 cloves garlic, minced • 2 tbsp good olive oil (optional) • 2 tbsp good balsamic vinegar • 1 tsp crunchy salt (optional) Method: Clean the brussel sprouts, peel off outside leaves if they are discoloured or damaged. Cut an X in the bottom to allow for even cooking. Steam for 8 minutes on medium high heat –until they are partially cooked. Remove from heat, run under cold water, drain and cool. Cut them in half and set aside. In a large heavy skillet, fry the bacon on medium high heat. When the bacon is half cooked, add the garlic. Add the sprouts and fry until they are crispy on the outside, about 8 minutes or until they are browned on the inside cut. If there is insufficient oil left from the bacon, add some good olive oil. Taste and add salt and pepper if desired but there should be enough salt from the bacon. If during the process of frying the sprouts your garlic begins to brown, remove it immediately and add it back in at the end. You want it to be crispy but it does burn easily. Drizzle with a thick balsamic vinegar or crunchy salt.
~ Laurie Salvador
Sidebar: if you had to use frozen brussel sprouts, (which I hope you never do) skip the steaming of them. Thaw and let drain on paper towel before frying.
“Notaries serving Sidney since 1968” Mortgages Notarizations Travel Affidavits Real Estate Transfers Wills, Power of Attorney & Representation Agreements
Suites 101 & 103, 9830 Second Street, Sidney, BC, V8L 3C6 • Phone (250) 656-3951 Fax (250) 655-0878 s-d@salvador-davis.com www.salvador-davis.com
HOLIDAY COOKBOOK December 11, 2013
www.vicnews.com • 7
Food Bank
Casserole
Ingredients:
• 2 cups (500 ml) dry pasta shells or macaroni • 2 cans (170 g) tuna or salmon • 1 can (10 oz) condensed cream soup such as broccoli, mushroom or chicken • 1 - 2 cups (250-500 ml) frozen green peas or other vegetables • 1 cup (250 ml) milk made from skim milk powder • 1 cup (250 ml) shredded cheese • Pepper Method: • Cook pasta in boiling water for 7 - 10 minutes or until tender. Drain. • Combine tuna, soup, frozen green peas, and milk. Mix with pasta in casserole dish. Sprinkle with cheese. • Bake uncovered in oven for 30 minutes at 350º F
Sidney Lions Food Bank
31st Annual Christmas Hamper
Collecting Cash & Food Items! Christmas Hamper Depot - 2387 Beacon Avenue Open Daily 10 a.m. - 4 p.m. (Closed Sundays) • Income Tax receipts Provided.
HAMPER 250.893.7270 • MAILING ADDRESS P.O. BOX 2281 SIDNEY, B.C. V8L 3S8 Open from Dec. 2nd to Dec. 23rd HAMPER PICK-UPS AT THE FOOD BANK: Singles - Dec. 17 - Families Dec. 18, 19 & 20
8 • www.vicnews.com
December 11, 2013 HOLIDAY COOKBOOK
White Chocolate Clusters with Pistachios & Golden Raisins Multicoloured, candied fennel seeds give colour and an unique flavour to these clusters. Look for them in Indian or international markets. Makes about 24 clusters.
Ingredients
• 8 ounce white chocolate, chopped • 3/4 cup shelled pistachio nuts, lightly toasted • 1/3 cup golden raisins • 1½ tablespoons candied fennel seeds
Method: Peninsula Lifetime Eyecare Centre’s • Line a baking sheet withnd waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat and stir in the nuts and raisins. • Spoon tablespoon size mounds of the mixture onto the waxed paper. Sprinkle the tops with the fennel seeds. Refrigerate until clusters are firm, about 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks.
2 Annual Trunk Show Event
Featuring collections from
We are pleased to welcome Dr. Christopher Hewitt to our practice! Jewelry,
and free mini-makeovers Book your eye exam 40% off all appointment today. frames at New patients the show* welcome! Free Transitions upgrade with purchase of fully coated lenses
Date: Saturday October 19th *
Time: 9:30am-3:30pm
With purchase of fully coated lenses. Excluding Sunglasses
2379 Bevan• Avenue, 2379 Bevan Avenue Sidney •Sidney 250.656.7266 Mon, Tues, Thurs: 7:30am - 5pm, Wed. 7:30am - 8pm and Fri. 8am - 5pm
250.656.7266
Dr. Laurie Brennan • Dr. Aisha Cheng • Dr. Mark Bourdeau
HOLIDAY COOKBOOK December 11, 2013
www.vicnews.com • 9
Peanut Butter &
Bacon Dog Treats
“Gluten-Free treats for your furry friends.” Ingredients:
• 1 cup oat flour (grind up rolled oats) • 1 cup brown rice flour (substitute regular or whole wheat flour) • 1/2 cup peanut butter (unsalted is best) • 1 tablespoon honey • 1 egg • 1/2 cup water • 2-3 pieces cooked bacon • 1 shredded carrot Method: • Preheat oven to 350°. In medium bowl combine all wet ingredients until well blended. Add both flours to wet mixture to form dough. • Roll out between two pieces of parchment paper or lightly floured work surface to 1/4 inch thick. • Cut out with cookie cutter. (I used a dog bone shape cookie cutter) • Place treats on a parchment lined baking sheet (they can be close together, just not touching) and bake for 20-25 minutes. • Cool in oven, then transfer to a wire rack to cool completely. • Store about a weeks worth on the counter in a sealed container and the rest can go in the freezer. Yield: 15 - 20 treats.
Sidney’s Pet Centre & Aquatics 9769 Fifth Street, Sidney
250-656-3314
10 • www.vicnews.com
December 11, 2013 HOLIDAY COOKBOOK
Gluten Free
Ginger Snaps Ingredients:
• 2 cups rice flour • ¼ tsp. salt • 2 tsp. baking soda • 1 tsp. cinnamon • 1 tsp. cloves • 1 tsp. ginger • 1 cup sugar • 3/4 cup butter • 1 egg • ¼ cup molasses Method: Preheat oven to 350° F. Mix the dry ingredients together and set aside. In a large bowl, cream together the butter and the sugar. Add the molasses and eggs and mix. Mix dry ingredients by hand into the wet ingredients. Form into balls and roll in sugar and place on baking sheet. Bake for about 15 minutes. Yield: About 4.5 dozen
“White Christmas?” Sidney would look lovely dressed all in white, as “Santa Claus is Coming to Town”. “Let it Snow” and from all of us to all of you,
We Wish You a Merry Christmas #3-9764 5th St., Sidney Ph: 250-656-0111 Toll Free: 1-888-450-3982 www.harbordinsurance.com
HOLIDAY COOKBOOK December 11, 2013
www.vicnews.com • 11
Stuffed
Green Peppers Au Gratin Ingredients:
• 2 medium green peppers, halved • ½ lb. ground beef • ¼ cup finely chopped onion • ¼ cup finely chopped celery • 1 garlic clove, minced • 2 Tablespoons butter or margarine • 1 can (8¼ oz) whole tomatoes • 2 Tablespoons water • 1 cup frozen corn • 1½ cups POST 40% Bran Flakes • 1 teaspoon salt • 1 teaspoon chili powder • ½ cup shredded cheddar cheese Method: Remove seeds and core from green peppers, cook in boiling water for 4 minutes. Drain well and place in shallow baking dish. Brown meat in skillet; then remove from pan. Sauté onion, celery and garlic in butter in skillet until tender but not browned. Add tomatoes and break into pieces with a fork; add water and simmer for 5 minutes. Measure ¼ cup tomato mixture, stir into cooked beef and add corn, cereal, salt and chili powder. Spoon into pepper halves. Top with remaining tomato mixture and sprinkle with cheese. Bake at 375 degrees for 15 to 20 minutes, or until peppers are tender. Makes 4 servings.
SHOAL Centre
Sidney’s Best Kept Seniors’ Secret
for Private “Independent Retirement Living”
Suites Available ~ Pets Welcome
Proud to be your 1st choice for Best Senior Living Facility!
* Support services (personal care) available on an as needed basis * 5 appliances, including in-suite laundry, unfurnished suites * 24-hour response available * Compounding pharmacy
250.654.0536 - Lorraine Gates, Manager SHOAL Centre, Independent Living (office located next to the pharmacy) Pre-arranged tours recommended. No drop-ins please.
(Note: The SHOAL Centre is not a nursing home. It is the only seniors centre in town with an on-site public acitivity centre and a public dining room.)
12 • www.vicnews.com
December 11, 2013 HOLIDAY COOKBOOK
Marbled
Peppermint Bark
This bark is equally lovely as a dessert or gift around the holidays. Miniature candy canes, the ones that come individually wrapped, work best for this recipe. Makes 1¼ pounds bark.
Ingredients
• 1 pound bittersweet or semisweet chocolate, chopped • 4 ounces white chocolate, chopped • 1 cup finely crushed candy cane pieces Method: • Line a jelly-roll with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat. • In another bowl, melt the white chocolate as above. • Stir 3/4 cup of candy cane pieces into the dark chocolate. Scrape the mixture onto the pan and spread out with spatula to about 1/4 inch thick. Drizzle the white chocolate evenly over he dark chocolate; use a knife to gently swirl the dark and white chocolates together, leaving plenty of distinct streak. Sprinkle the remaining crushed candy cane pieces over the top. • Refrigerate the bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.
#102-7851 East Saanich Road, Saanichton Phone: 250-652-7845
Web: peggyyelland.com
102-7851 East Saanich Road Saanichton HOLIDAY COOKBOOK December 11, 2013
Phone: 250-652-7845
www.vicnews.com • 13
Sweet & Sour Fish
Ingredients • 1-1/2 pounds thawed skinless fillet of white fish • 1 ½ teaspoon salt • 1 tablespoon water • 3 tablespoons flour • 1 tablespoon rice flour (for crispness), or 1 extra tablespoon all purpose flour • Oil for frying (like canola or peanut oil, not olive oil) • 1/2 red and green bell pepper • 1 scallion (green onion) • 6 sprigs cilantro (coriander) leaf
• 1 large clove of garlic • 1 tablespoon oil • 3/4 cup water • 3 tablespoons soy sauce • 6 tablespoons sugar • 1/2 teaspoon salt • 5 tablespoons vinegar (rice vinegar, white, or cider) • 1 tablespoon tomato catsup or apricot preserve • 1 tablespoon cornstarch or potato starch • Small carrot (for garnish)
Method: • Pat the fish dry with paper towel, and cut it into 2-inch squares. Sprinkle with salt and mix to coat. Allow to sit in a bowl at least ten minutes. Coat the seasoned fish with the flour mix. • Remove stem, core, and seeds from the bell pepper. Cut into long slices 1/8-inch wide. If more than 3 inches long, cut them in half. Cut the scallions, green part included, into long diagonal slices 1/8-inch thick. Stack a few up at a time and slice lengthwise, so as to shred. Pick over and rinse the cilantro leaves. • Prepare the sauce ingredients. Finely mince the garlic set aside. Mix the water, soy sauce, sugar, salt, vinegar, catsup or apricot preserve, cornstarch or potato starch in a bowl. Taste and adjust with sugar or vinegar to make sweet-sour. (Be sure to stir well again before adding the sauce mixture to the cooking.)
• Remove all except 1 tablespoon of oil from the pan, or add oil if necessary to obtain about 1 tablespoon. Add the minced garlic and ginger and stir and fry at medium heat for about 15 seconds or until fragrant but not browned. Add the peppers and fry another half minute. Stir the liquid mixture to mix the starch around and add to the pan, stirring. Simmer until boiling and thickened. Taste, and add salt if necessary, and adjust either the sugar or vinegar if necessary to desired taste.
• Heat several tablespoons of oil in a non-stick frying pan. Fry the fish until golden brown. Remove fish from the pan, placing on paper towel on a warm platter and keep in a warm oven. Finish cooking the fish, adding more oil if necessary.
• Remove the paper towel from under the fish and arrange the pieces on the serving platter. Spoon the sauce and vegetables over them. Garnish with the shredded carrot, scallion and coriander sprigs.
Thai Corner
Visit us at our new location - opening Dec. 16th!
2359 Beacon Ave. 778.426.4680 thai-corner-restaurant.com 14 • www.vicnews.com
December 11, 2013 HOLIDAY COOKBOOK
the Après Christmas…
Après Ski Cuddle Get back to the lodge and grab your favorite mug.
• 1 oz of Peach Schnapps • 1 oz of Coconut Rum. • Fill it up with your favorite Hot Chocolate • top it off your favorite Whipped Cream. • Sprinkle with Shredded Coconut and let it snow! Enjoy responsibly with friends!
The MORTGAGE Centre Sidney Branch
9771 Fourth St., Sidney
Let us find the best possible mortgage for you.
“Serving the Peninsula, Sidney & Gulf Islands for over 16 years”
Season’s Greetings From Our Families . . . to Yours We work for YOU, not the Lenders Lorne Barr
250-217-0895
1-250-656-9551 • www.sidneymortgages.com
HOLIDAY COOKBOOK December 11, 2013
Murray Savage, AMP
250-217-2200
www.vicnews.com • 15
Savoury Sausage
Mushroom Caps
Ingredients:
• 16 large mushrooms (remove stems and dice for filling) • 2 shallots • 2 cloves of garlic • Olive oil • Parmesan cheese • ½ cup Panko crumbs • Hot Italian sausage (taken out of casing) • 250 grams of cream cheese • Fresh parsley (chopped) • Salt and pepper Method: 1) In a hot frying pan with olive oil brown sausage meat, add garlic, shallots and mushroom stems. 2) Once all cooked, add in the cream cheese and mix well. 3) Remove mixture from heat and add in the Panko and the parmesan cheese. Mix well. Salt and pepper to taste. 4) Fill mushroom caps with tasty mixture and place on a cookie sheet then place into oven for approx. 10-12 minutes at 350* (cooking times will vary depending on the size of the mushrooms and the amount of filling in each cap, so cooking time is approximate). 5) When mushroom caps are ready, remove from oven and place on serving tray, garnish with chopped parsley and enjoy! *A nice change sometimes is to use turkey sausage or flavoured cream cheese.
16 • www.vicnews.com
December 11, 2013 HOLIDAY COOKBOOK