Harvest Veggies

By Fred McDiarmid

This has become a family favourite at Christmas and Thanksgiving. Serves 6

  • 1 large turnip
  • 3 large carrots
  • 1 large yam
  • 3 tbsp milk
  • 3 tbsp melted butter
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 12 extra large pecan halves

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.

Slow Cooker Dressing

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. 

  • 2 cups onion, chopped   
  • 2 cups celery, chopped
  • ¼ cup parsley sprigs    
  • 1 (10 oz) can mushroom pieces 
  • 12 to 13 cups bread cubes
  • 1 tsp poultry seasoning    
  • 1?½ tsp salt
  • 1?½ tsp sage                    
  • 1 tsp dried thyme
  • ½ tsp pepper      
  • ½ tsp savory (optional)
  • 2 to 2?½ cups chicken broth or turkey broth
  • 2 eggs, well beaten

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.

Easy Scallop Potatoes

By Peter and Pam Gonnet

  • 2 lbs frozen hashbrowns
  • 2 cups sour cream
  • 2 (10 oz) cans mushroom soup
  • ½ cup melted butter
  • 1 cup cheddar cheese, shredded
  • 1 cup parmesan cheese
  • onion, grated (desired amount)
  • salt to taste

Mix hashbrowns, sour cream, mushroom soup, melted butter, onion,
salt and cheese.

Sprinkle with parmesan cheese and bake at 350°F for 1 to 1?½ hours.

Pennsylvania Sweet Potatoes

By Doris Daley

I lived in Pennsylvania for four years back in the 80s. Until then, I had always enjoyed sweet potatoes with the traditional butter/brown sugar/pecan treatment. My Pennsylvania Mennonite friends taught me this recipe and I have been using it ever since.

5 or 6 sweet potatoes

1 cup orange juice

2 tsp grated orange rind

1 tbsp cornstarch

3 tbsp melted butter

1?3 cup white sugar

1?3 cup brown sugar

pinch of salt

Cook the sweet potatoes in their jackets till almost soft (I poke their exteriors and microwave them). Remove skins and cut in quarters or slices. Make a sauce out of everything else. Put everything in a pot and cook over medium heat, stirring, until thick. Pour the sauce over the potatoes, transfer everything to a casserole dish, and bake for 35 minutes at 350°F.

Zucchini and Tomato Sauté

By Kendra Mah, Subscription/Circulation
Canadian Cowboy Country Magazine

This is just a nice simple joining of two vegetables that I felt would complement each other.

Serves 2 to 3

  • 2 medium zucchini, sliced ½” thick
  • 2 large hot house tomatoes, cut into large chunks 
  • (you can use cherry tomatoes cut in half as well)
  • 1 large clove of garlic, minced 
  • 2 tbsp dried oregano
  • 3 tbsp dried basil
  • 1 tbsp olive oil
  • ¾ cup mozzarella, shredded

Drizzle the olive oil in a large skillet and heat over medium low heat. Place the zucchini slices in a single layer and sprinkle the herbs evenly over them. Sauté until a nice golden brown and turn each slice over. Add your diced tomatoes and minced garlic. Continue to sauté until the zucchini is golden and the tomatoes are heated through. Remove from the heat and sprinkle the mozzarella evenly over top and let it melt. Serve immediately.