We are pleased to announce the winners of our Christmas cookbook draw. Thanks to everyone who took the time to enter, and to Company’s Coming and Atco for the draw gifts.
We had a wonderful response with 253 entries. It has been fun trying out your recipes and reading your stories of holiday traditions. They are too good to keep to ourselves, and so we plan to share some of the recipes and stories with you.
We will be mailing copies of Company’s Coming, Christmas Gifts from the Kitchen to: Ann Odnokon, Blaine Lake, Sask.; Cathy Anderson;
Read Also
Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
Donalda Walter, Kuroki, Sask.; Fay George, Marwayne, Alta.; Margery Crozon, Naicam, Sask.; and Marcella Shewchuk, Rama, Sask.
The Atco Blue Flame gift packages of a copy of its A Holiday Collection cookbook, a Bristo apron and a jar of its 75th anniversary steak rub seasoning go to: Isabel Gallagher, Livelong, Sask.; Ann Szpajcher, St. Paul, Alta.; Linda Simpson, Shoal Lake, Man.; Darlene Neigum, Medicine Hat, Alta.; Alva Lipka, Humboldt, Sask. and Esther Chamberlain, Smeaton, Sask.
Book for sale?
Dear TEAM: Could I buy one of the cookbooks that you are having in the draw? – E.M., Quesnel, B.C.
Dear E.M.: The Company’s Coming, Christmas Gifts from the Kitchen, is available at many retail stores, and sells for $24.99. Order Atco Blue Flame Kitchen’s A Holiday Collection, for $10 plus GST by calling 800-840-3393. It is also available at Atco Gas and Electric offices in Alberta. It is a 152 page, coil bound book. The following recipe is one I tried from this new book.
Greek lemon potatoes
1/3 cup fresh lemon 75 mL
juice
1 tablespoon 15 mL
oregano, crumbled
1 tablespoon 15 mL
chopped, fresh parsley
4 cloves garlic,
finely chopped
1/2 teaspoon salt 2 mL
1/2 teaspoon pepper 2 mL
3/4 cup olive oil 175 mL
10 cups potato 2.5 L
chunks (2 inch/5 cm)
Grease a large rimmed baking sheet or line with nonstick foil. To prepare vinaigrette, whisk together first six ingredients (lemon juice through pepper) until combined. Gradually whisk in oil until blended. Reserve 1/4 cup (60 mL) vinaigrette to toss with cooked potatoes. Add remaining vinaigrette to raw potatoes and toss to combine. Place potato mixture in a single layer in prepared pan. Bake, uncovered, at 425 F (220 C), stirring occasionally, for 11/4 to 11/2 hours or until potatoes are tender and lightly browned. Transfer to a serving dish and toss with reserved vinaigrette. Serve immediately to eight.
Group holiday game
We have played this game at family gatherings and Christmas parties. It is easy to learn and any number can play. The only things needed are five dice and a bowl for the pot, which is placed in the centre of the table. As well, each player places five quarters (dimes, pennies, tokens or buttons will work) on the table in front of them. Players sit in a circle around a table.
Round 1: The first person starts by shaking all five dice. The roll will dictate what to do with the quarters: four: pass a quarter forward to the person on your left; six: pass a quarter backward to the person on your right; five: put quarter in the pot;
one, two, or three: keep the quarters.
Moving around the table in a clockwise direction, each person takes a turn rolling the five dice.
Round 2 and all subsequent rounds: The number of dice rolled is determined by the number of quarters each person still has. For example, if you have three quarters, then roll three dice.
If a player no longer has any quarters, she is still in the game if someone passes her a quarter.
The winner is the person who manages to have the last quarter and rolls a one, two or three to keep that quarter. All the coins in the pot go to the winner.
Readers’ recipes
Here is a sampling of recipes sent in to the Christmas cookbook draw.
Wild rice and barley with dried cranberries
1 tablespoon butter 15 mL
3/4 cup pearl barley 175 mL
1 cup chopped celery 250 mL
1 cup chopped onion 250 mL
1/2 teaspoon sage 2 mL
1/2 teaspoon thyme 2 mL
11/2 cups chicken stock 375 mL
2 cups cooked wild rice 500 mL
1/2 cup dried cranberries 125 mL
salt and pepper, to taste
In large saucepan over medium to high heat, heat butter. Add barley, celery, onion and then cook, stirring until vegetables are slightly softened. Stir in sage and thyme. Add stock. Bring to boil. Reduce heat, cover and simmer for 35 minutes or until liquid is absorbed and barley is tender but still chewy. Add cooked wild rice and cranberries; mix gently. Season to taste with salt and pepper. Can be made ahead of time and reheated.
Approximately 2/3 cup (150 mL) uncooked wild rice equals two cups (500 mL) cooked rice.
Sharon Markwart, Rosthern, Sask. sent us this recipe and said it is nice served with chicken, turkey or ham at Thanksgiving or Christmas.
Family tradition
Thanks to two people for sending similar recipes for turnip puff. Gordon Jacobson, Ponteix, Sask., said that it is a special vegetable dish in his family during Thanksgiving, Christmas and other occasions. Deara Brown, Rosetown, Sask., serves this dish at Christmas, a recipe that has been passed down for three generations.
Turnip puffs
6 cups cubed raw turnip 1.5 L
2 tablespoons butter 30 mL
or margarine
2 eggs, beaten
3 tablespoons flour 45 mL
1 tablespoon brown 15 mL
sugar
1 teaspoon baking 5 mL
powder
3/4 teaspoon salt 3 mL
1/4 teaspoon pepper 1 mL
1/8 teaspoon nutmeg 0.5 mL
(optional)
Cook and mash turnips. Add the rest of the ingredients. Put in a
casserole dish. Sprinkle bread crumbs on top (plain or buttered).
Bake at 375 F (190 C) for 1/2 to 3/4 hour or until set and browning. Serves six.
Norwegian punch
Thanks to Elsie Rud, Oliver B.C., for this punch recipe.
3/4 cup dark raisins 175 mL
2 teaspoons whole 10 mL
cloves
1 tablespoon whole 15 mL
cardamom (peel and chop)
11/2 cups water 375 mL
2 sticks whole (2 inch/5 cm)
cinnamon
Combine all the ingredients in a saucepan. Bring to a boil and then simmer 30 minutes. Strain. Stir
liquid with a bottle of red wine and
1/2 cup (125 mL) sugar. Bring to a boil. Serve hot.
May also moisten rim of glass and dip in sugar before filling with the punch.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
