Berries and Cream Salad

By D.C. and Patty Lund

  • 1 (170 g) pkg raspberry Jell-O
  • 1 (170 g) pkg blueberry Jell-O
  • 1 (600 g) pkg frozen unsweetened raspberries
  • 1 (600 g) pkg frozen berries (your choice)
  • ¾ cup whipping cream
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 (57 g) pkg gelatin
  • ¾ cup sour cream
  • ¾ cup cream cheese

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.

Catalina Taco Salad

By Jason and Carrie Resch

  • 1?½ lbs lean ground beef seasoned with taco seasoning
  • 3 cups cheddar cheese, shredded
  • 1 (540 ml) can pinto beans, rinsed and drained (optional)
  • 2 medium tomatoes, chopped
  • 1 large onion, chopped
  • 1 bunch of romaine lettuce, torn
  • 1 (12 oz) pkg corn chips
  • Catalina salad dressing (desired amount)

Cook beef until no longer pink, season with taco seasoning. Transfer to large serving bowl. Add remaining ingredients, drizzle with dressing and gently toss to coat.

Traditional Borscht Beet Soup

By Duane Radford, Freelance Writer
Canadian Cowboy Country Magazine

While most people are taking down their Christmas tree and putting away the decorations, Ukrainians celebrate their Christmas. This traditional borscht beet soup recipe is dedicated in their honour, and the role they played settling Alberta. People of Ukrainian heritage have a meatless meal for Christmas Eve celebrations and generally don’t include any soup bones in this recipe for their Christmas meal. However, you can use some smoked pork ribs or a ham bone to make the stock in this recipe. From start to finish, this recipe takes about 3 hours.

3 cups beets, peeled and sliced thin
2 cups carrots, diced
2 cups potatoes, diced
1 white Spanish onion, chopped
1 cup mushrooms, sliced
2 celery stalks, diced
4 tbsp parsley, finely chopped
3 tbsp lemon juice
1?½ tsp salt
1 tsp pepper
1 tbsp dill weed (or dill seed)
1 tbsp cornstarch
sour cream (desired amount)

Parboil the whole beets for about 30 minutes and cool by adding cold water?—?peel the skin using a sharp paring knife and dice into bite size pieces. Add the beets, carrots, potatoes, chopped parsley, lemon juice, salt and pepper and dill weed (seed) to the mixture. Bring to a boil and then turn down the heat and simmer for 30 minutes. Next, add the chopped onion, sliced mushrooms and diced celery. Simmer for 30 minutes. The borscht should be giving off quite a pleasant aroma by now and will have attracted a bit of a crowd in the kitchen.

Just before serving, mix 1 tbsp of cornstarch in ½ cup of cold water and slowly add this to the borscht, to thicken. Bring the soup to a boil and serve it up hot. If you like, add some sour cream to the borscht, as a treat. Even the kids will like this recipe and hardly anyone only has one helping. It keeps well if there are any leftovers. Serve it with some dinner rolls and a glass of milk and enjoy.

If you are using any smoked ribs or ham bones, cover them with 8 cups of water; bring to a boil and then simmer for at least 2 hours. Remove the bones, leaving the stock for the soup base. You can leave a bit of meat from the ham bone (or cut it from the ribs) in the stock, as tasty morsels.

Taco Soup

3 litres beef broth
2 lbs hamburger
1 large onion, chopped
2 cups frozen corn
2 cups small potatoes,
2 pkgs taco seasoning
salt and pepper to taste

Fry hamburger and onions; drain. In a large pot, bring beef broth to a boil. Add fried hamburger, onions, corn, potatoes, taco seasoning, salt and pepper to taste (add more taco seasoning if you like it hot).
Simmer on medium heat until potatoes are soft. Enjoy!

Hamburger Soup

altServes 6 – 8

1 lb hamburger
3 to 5 carrots, peeled and
4 to 6 potatoes, peeled and
3 to 5 stalks celery, chopped
1 onion, peeled and chopped
¼ cup split red lentils
½ cup split pot barley
1 19 oz can diced tomatoes
2 10 oz cans consommé
2 10 oz cans water
1 tbsp garlic powder
¼ cup Worcestershire sauce
Dash canola oil
Salt and pepper to taste

Fry hamburger with a dash of canola oil. Mix all remaining ingredients
together. Cook slowly, either in oven at 300º F for 3 hours, or
in a crock pot on low for 6 hours, stirring occasionally. To feed more
people, add additional water while soup is simmering.
Notes: If soup is too salty, add a whole peeled potato — it will absorb