Bill and Pearl Collins – Leecoll Stables, Calgary, Alberta These cookies were Pearl’s Grandmother Harrington’s favorite. MAKES 2 DOZEN COOKIES
3/4cup butter
1 cup brown sugar
1 egg
1-1/4 cups flour
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1 cup rolled oats
1 cup coconut
~ Mix butter, sugar and egg. Add remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake at 350F for 10 to 15 minutes.
By Don and Ingrid Brestler
Serves 4 to 6
Spice Crust
Mix dry ingredients, cut in butter and shortening till crumbly. With a fork mix in water mixture till moistened and divide dough in half wrap in wax paper and refrigerate while preparing filling.
Filling
Stir fry chicken, onions, potatoes with a bit of oil until translucent in skillet and add frozen vegetables, cook for 3 to 5 minutes, set aside and add sauce (below).
Sauce
Cook butter and flour until bubbly, stir in half and half and chicken broth to thicken. Stir sauce into filling and set aside.
Roll ½ of the dough into a rectangle (1?8″) and fit into 11″ x 9″ pan and trim pastry. Add filling. Roll out the dough for the top cover, slit, and brush with 1 egg and 1 tbsp of milk (beaten) for a golden brown crust.
Bake at 375?F for 35 to 45 minutes or until crust is golden brown. Let stand 5 minutes. Cut into squares.
Hint: Use the same spiced crust for meat pies.
By Fred McDiarmid
This has become a family favourite at Christmas and Thanksgiving. Serves 6
Pare and cut turnips, carrots and yam into 1″ cubes. In a 3 to 4 quart pan, bring 2″ to 3″ of water to a boil over high heat.
Add vegetables, cover and cook until very tender when pierced (about 25 minutes) drain. Mash vegetables with a potato masher or beat with an electric mixer until smooth (you should have 3 to 3 1/2 cups).
Continue to beat while adding milk, butter, salt and paprika. Spoon into a 1 to 11/2 quart shallow casserole. Over low heat, melt butter and stir in brown sugar.
Continue cooking until bubbly. Pour over puree; garnish with pecan halves. Bake, uncovered at 350°F for 30 to 45 minutes or until hot throughout.
By Harold and Sharon Kerr
Dressing is popular in our family and there never seems to be enough, so instead of stuffing the turkey I use this crock pot recipe which produces a large quantity. The seasonings can be adjusted to taste and diced giblets can be added for those who enjoy the added meat.
Sauté onion, celery, parsley and mushrooms with as little margarine or butter as needed (¼ to ½ cup). Pour over bread cubes in a large mixing bowl.
In a small bowl mix poultry seasoning, salt, sage, dried thyme, pepper and savory, toss together the bread and vegetables and add just enough broth to moisten.
Add eggs and mix well.
Pack lightly into lightly greased 3?½ or 4 litre crock pot. Cover and cook on HIGH for 45 minutes and then reduce heat to LOW. Should be done in 4 hours but can be held on low for longer.
By D.C. and Patty Lund
Prepare the raspberry Jell-O as per package directions and add in frozen raspberries, you can substitute some of the raspberry juice as part of the cold water in the making of the Jell-O. Put this is in a clear glass bowl to set. Heat whipping cream, sugar and vanilla over low temperature and add in gelatin (dissolve as per directions on package) and cool. Cream sour cream and cream cheese together and mix with whipping cream mixture. Pour this over raspberry Jell-O and let set. Prepare blueberry Jell-O as per package directions and add well drained berries, again you may use juice from the berries as part of the cold water to prepare the Jell-O. Pour this over the last layer and let set well before serving.
I recommend making this the day before as it takes time for all the layers to set.