Most of us cringe when the forecaster calls for snow, but a certain peace comes over many of us once those big flakes start gently falling. All of a sudden the world is quiet.
Enjoy the short lived tranquility because in just one month it will be Christmas Day.
I do love the Christmas season: the socializing, the fun, the music. And I must tell Santa to get a move on because the lists at our house are quite specific this year. As the kids get older, the actual item numbers get smaller while the price tags get bigger.
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Another staple of the season is of course the food. For starters, the mandarin oranges have arrived for another season. They seem to hit the produce aisles earlier each year.
Biting into a cold juicy little orange is sweet, healthy and heavenly.
It was a treat to get a Christmas orange in your stocking when I was a child, and now the kids are so used to eating them in November that the novelty is gone by Christmas.
Still, children everywhere love that these oranges are so easy to peel, followed by throwing the skins at each other. And don’t forget pushing your index finger through the centre of the orange and wearing the fruit as a ring.
On to the menu.
We need easy and comforting one-dish meals that are easy to prepare. And for me the season is not complete without a rich, creamy chocolate dessert.
SPICY PASTA CASSEROLE
This is a potluck specialty. I have taken this to many Grey Cup gatherings. It is filling and spicy.
1 12 oz pkg spaghetti 450g
1lb. lean ground beef or chicken 454g
1 medium yellow or red pepper, finely chopped
1 medium onion, finely chopped
1 14 oz can diced tomatoes, not drained 398 mL
1 7.5 oz can tomato sauce 213 mL
1 tbsp. brown sugar 15 mL
1 tsp. salt 5 mL
2 tsp. chili powder 10 mL
1/2 tsp. pepper 2 mL
1/8 tsp. cayenne pepper .5 mL
1 c. shredded tex mex cheese 250 mL
Cook spaghetti according to package directions. Meanwhile, in a large skillet cook beef, green pepper and onion over medium heat until meat is no longer pink. Drain.
Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne.
Drain spaghetti and add to the beef mixture. Transfer to a greased 13 x 9 inch (33 X 22 cm) baking dish. Cover and bake at 350 F (180 C) for 30 minutes.
Uncover and sprinkle with cheese. Bake five minutes longer or until cheese is melted.
GINGER SPRINKLES
This traditional cookie is sure to please, whether it is used as a welcome home treat, an accompaniment to hot coffee on a crisp cool morning or with a cool glass of milk after school. It also makes a great gift.
It’s so easy that my daughter’s Grade 1 class made this recipe with great success.
3/4 c. butter 175 mL
1 c. brown sugar 250 mL
1/4 c. molasses 60 mL
1 egg
2 c. flour 500 mL
2 tsp. baking soda 10 mL
1/2 tsp. salt 2 mL
1 tsp. ground ginger 5 mL
1 tsp. ground cinnamon 5 mL
Preheat oven to 375 F (190 C). In a mixing bowl, cream together the butter, brown sugar, molasses and egg until combined and fluffy.
In a separate bowl, measure the flour, soda, salt and spices into a bowl and blend.
Stir into the creamed mixture and shape the dough into balls (approximately 1 inch/ 2.5 cm)
Role the dough in white sugar and place about two inches apart ( 5 cm) on a greased baking sheet. Bake for eight minutes. Cool.
Enjoy with a cool glass of milk or hot tea or coffee.
CARAMEL POKE CAKE
1 pkg chocolate cake mix
1 1/2 c. caramel ice cream topping 375 mL
2 c. whipped cream or whipped topping 500 mL
1/2 c. grated dark chocolate or toffee bits 125 mL
Prepare the chocolate cake in a 9 X 13 inch (22 X 33 cm) pan. Cool.
Poke holes all over the top of the cake using the handle of a wooden spoon. Pour 3/4 cup (175 mL) caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate two hours before serving. Serves 15.
Gift cards
The holidays are about showing gratitude to special people in your life, but it can be difficult, especially if you do not know a person well. Gift cards may be the answer. But remember, it is our responsibility to be informed shoppers:
•Buy cards from a reputable company that provides information on customer service.
•Magnetic stripes on the gift cards store information about how much money has been put on the card. Make sure the card isn’t damaged or scratched before buying it.
•Ask about costs associated with using the card, such as activation and transaction fees. In 2008 a law prohibiting expiry dates and fees except in limited circumstances was introduced.
•Find out about the store’s return and exchange policy. Companies are not obligated by law to give refunds for products.
•Retain the cash register receipt and activation slip in case the clerk failed to activate it properly. Include them with the gift card.
•Treat a card like cash. Most cards stipulate that if it is lost it will not be replaced.
-Source: www.consumerinformation.ca
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
