Home for the Holidays - Holiday Tunes

T u e s d a y , N o v e m b e r 2 3 , 2 0 1 0 T h e C h i l l i w a c k P r o g r e s s • 1 9HomeHomeHOLIDAYS

for the

FEATURING:

Chilliwack’s Favourite Holiday Recipes

T u e s d a y , N o v e m b e r 2 3 , 2 0 1 02 0 • T h e C h i l l i w a c k P r o g r e s s

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T uu e se s dd ad a yy ,, N oN v ev m b e r 2 3 ,, 2 0 1 0HomeHome HOLIDAYSfor the Chilliwack’s Favourite Holiday Recipes

Cookies

SaladSalad

Mom's Shortbread• 1 lb. butter• 1 cup icing sugar• 4 cups flourWhip butter until texture of icing. Add icing

sugar and whip by hand. (no mixer required)

Gradually add the first 3 cups of flour, mixing

with wooden spoon. Add 4th cup of flour and

knead by hand. Knead for 5 minutes after the

last of the flour has been added. Use icing sugar

on table to prevent sticking (not flour). Roll out

to 1/4 inch thick. Use icing sugar to coat cookie

cutter to cut shapes. Bake at 300ºF for 20-25

minutes. Watch closely so they don't brown too

much near the end. Can be rolled into 1 inch balls and flattened with fork dipped

in icing sugar. A piece of candied cherry can be added for festive colour.

Recipe submitted by: Trudy Parke

Rod’s Caesar Dressing

SaladSalad

AppetizerAppetizer

Whipped Cream Fruit Salad

Tempting Mushroom Shrimp

• Pint of whipping cream

• Can of fruit cocktail

• Can of peaches

• A couple of mandarin oranges

• 2 bananas, sliced

• Grapes

• A couple of apples or pears

• 2 tbsp. butter

• 2 tbsp. finely chopped onion

• 1 c. sliced mushroom

• 2 tsp. fine chopped green pepper

• 1 tsp. chopped fresh parsley

• 1 tsp. grated cheddar cheese

• 2 tbsp. flour

• ½ tsp. salt

• ¼ tsp. paprika

• ¼ tsp. pepper

• ¾ c. milk

• 1 can of shrimp, drained

• 1 tbsp. white wine

• ¼ tsp. Worcestershire sauce

Drain the cans of fruit and put the fruit into a bowl. Section the oranges, peel and

slice the apples and add all of the fruit to the bowl. I sometimes add a little lemon

juice so the fruit doesn’t brown. Just before serving whip the cream and then stir

into the fruit. Serve immediately and refrigerate any leftovers. You can substitute

any other fruit (cherries are good) and vary the size according to the number of

people coming for dinner. Recipe submitted by: Cathy Oss

In a saucepan, heat butter until foamy. Add and cook onion until it’s transparent,

then add mushrooms, green pepper and parsley. Blend in mixture of flour,

salt, paprika, pepper then gradually stir in milk. Cook and stir constantly until

thickened. Mix in shrimp, wine, cheese and Worcestershire sauce and heat

thoroughly.

Serve on toasted points or fill small cream puffs and serve as an hors d’oeurves.

Recipe submitted by: Ana Macedo

It is our family tradition that this whipped cream salad is always served with turkey

dinners. It is super easy, only takes a few minutes to make, and very popular. It

tastes like dessert but is great with turkey and I can guarantee that you will never

have any leftovers! We usually have 25-30 people for Christmas dinner so the bowl

is often empty by the time it gets around the table.

Christmas Eve dinner at our house is traditionally a pasta dinner, and that includes

a huge Caesar salad. This recipe for a vinaigrette style Caesar dressing was given to

me by a friend and we have been using it for many years.

Boil egg for 1 minute, cool. Scoop out the egg

into a blender, add all the other ingredients.

Blend for a few seconds and refrigerate until usage. Toss torn Romaine lettuce with

dressing and freshly grated Parmesan or

Romano cheese. This will dress a salad for 6

people. Recipe submitted by: Patricia Clark

• 4 tbsp olive oil• 2 tbsp white wine vinegar• 2 tsp lemon juice• 1 clove garlic, crushed• 1 tsp Dijon mustard

• 1 egg• ¼ tsp sugar• Dash Worcestershire sauce

• Dash salt• Freshly ground pepper


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T u e sHomeHome HOLIDAYSfor the

d aa yy , NN oN o v ee m bm b e r 2 2 33 , 2 2 0 10 1 00s d


SaladSalad

AppetizerAppetizer

Strawberry Spinach SaladSalad:• 1 lb. baby spinach leaves• 1 pint fresh strawberries or raspberries

• 1 c. of seedless green grapes• 1 c. of salted macadamia nutsDressing: • 1/3 cup virgin olive oil• 1/3 cup raspberry vinegar

• 2 tablespoons of raspberry or blackberry jam

• a pinch of cayenne pepper• 1 cup red candied cherries cut into 1/4 each

Recipe submitted by:Malcolm Mincher

Coated PrawnsGreat tasting food requires time to prepare. For that reason I tend to prepare large quantities and then freeze portions for future dinners. This recipe is for 35 to 40 mid sized prawns.IngredientsFlour Coating:• 3 cups of flour• 2 tablespoons of salt• ½ teaspoon of onion powder• ½ teaspoon of garlic powder• ½ teaspoon of white pepper• ¼ teaspoon nutmegEgg Coating:3 large eggs½ cup of waterBreading:• 2 bags of Panko Japanese breading broken up finer while still in the bag.Cooking:Place ½ inch of canola oil in an electric fry pan or use a deep fryer.

ProcessStep one:• Remove all shells and tails from the prawns, wash and let drain• Thoroughly mix the flour mixture in a bowl• Place the Panko coating in a large pan• Thoroughly mix the eggs and waterStep two• Take one prawn at a time and place in the flour, ensuring it is completely covered; then place in the egg wash and then place in Panko mix and thoroughly cover the pawn, then pat the mixture into the prawn.• Place the coated prawns on a rack. The trick here, is to let the coating set-up for about 20 minutes.Step three• Bring the oil temperature up to medium, then place prawns into the pan, leaving room to turn the prawns while cooking.• Cook the prawns until they are golden brown, then place on paper towels for draining.• This cooking step will have to be repeated several times, until all the prawns have been cooked.Step four • Let the prawns cool for 20 minutes or so.• Place the amount of prawns required for a meal, on a broiling rack.• Place the prawns under the broiler until they are completely re-heated. They will need to be turned once during this process.Step five• The remaining prawns can be placed in containers and frozen for later dinners.• Once frozen, let them thaw and then broil as explained above.Recipe submitted by: Harv McCullough


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T uu e se s dd ad a yy ,, N oN v ev m b e r 2 3 ,, 2 0 1 0HomeHome HOLIDAYSfor the


DessertDessert

Cookies

Cheese Cake SquareCrust:• 1 cup flour• 1/4 cup brown sugarMix ingredients together, press into a lightly greased 9”x13”

pan, bake at 350º for 12-15 minutes then let cool

Filling: • 2 packages cream cheese (softened)• 1 cup sugarBeat cream cheese and sugar together, add eggs one at a

time, add vanilla, beat until well mixed. pour over crust

and bake at 350º for 20 minutes. dust with icing sugar.

Can be served with fruit - strawberries, raspberries,

blueberries, or other canned pie filling.Recipe submitted by: Ruth Lobe

LizziesMakes 4 - 5 dozen Soak 1 pound of raisins in: 1/2 cup brandy, or pineapple juiceCream together:• 1/2 cup shortening• 1/2 cup sugar• 2 eggs

Add:• 2 Tbsp. molasses• 1-1/2 cups flour• 1-1/2 tsp. each of cinnamon, ground

cloves, nutmeg and ginger• The soaked raisins• 1/2 pound chopped walnuts

• 1 pound red and green candied cherries,

cut in half• 1/2 pound mixed candied peel

CookiesCookies

ss November 30th edition of

features all yourfavourite holiday tunes.

HomeHomeHOLIDAYS

for the

• 1 cup chopped nuts• 1/2 cup melted margarine

• 3 eggs• 1 tsp vanilla

Mocha Viennes Shortbread

In a large bowl, beat butter with sugar until light and fluffy. Dissolve

espresso powder in vanilla; beat into butter mixture. In separate

bowl, sift together flour, cornstarch and salt; stir into butter mixture

to form soft dough. Fit piping bag with 1/2-inch star tip; pipe 1 1/2

inch rosettes, 1 1/2 inches apart, onto 2 parchment paper lined or

ungreased rimless baking sheets. Bake in top and bottom thirds of

350 F oven, rotating and switching pas halfway through, for about 15

minutes or until golden on bottom. Let cool on pans for 2 minutes.

Transfer to rack; let cool completely. Icing: In bowl, beat sugar with

butter until smooth. Dissolve espresso powder in 1 tsp. hot water;

beat into butter mixture. Spread about 1 tsp on bottom of 1 cookie;

sandwich with second cookie, flat side down. Repeat with remaining

cookies. Refrigerate until firm. In heatproof bowl over saucepan of

hot water, melt chocolate; drizzle over cookies. Let stand until set,

about 30 minutes. Recipe submitted by: Shirley Warren

• 1 cup unsalted butter,

softened

• 3/4 cup icing sugar

• 1 tsp instant espresso

powder

• 1 tbsp vanilla

• 1 1/2 cups all-purpose flour

• 3/4 cup cornstarch

• Pinch salt

Icing:• 3/4 cup icing sugar, sifted

• 1/4 cup butter, softened

• 2 tsp instant espresso

powder

• 2 oz good-quality milk

chocolate

SoupSoupCarrot Ginger Soup

Sauté for 15-20 min:

• 6 Tbsp non-salted butter or margarine

• 1 yellow onion, chopped

• 1/4 cup ginger, peeled and chopped small

• 3 cloves garlic, minced

Add:• 7 cups stock (chicken or vegetable)

• 1 cup white wine

• 1.5 lbs (approx. 5-7) carrots, chopped in 1/2” pieces

Bring to a boil, then simmer, uncovered, for 45 minutes.

Purée either in batches in a blender (be careful because the hot liquid could

cause a pressure build up and you could get scalded) or with a submersion

blender (recommended).

Season with:

• 2 Tbsp lemon juice

• dash curry

• Salt and pepper to taste

Mix all ingredients.Drop by spoonfuls onto a greased cookie sheet, leaving 3 “ between each one. Bake about 15 minutes at 325 degrees. Do not remove until cool. Lift with spatula into storage tin. Sprinkle with icing sugarthrough a small sieve.

These cookies can replace fruitcake when I don’t have the time or inclination to make one. They last forever in the freezer.Recipe submitted by: Jacquie Grant

Recipe submitted by:

Graham Yates

T u e s d a y , N o v e m b e r 2 3 , 2 0 1 0 T h e C h i l l i w a c k P r o g r e s s • 2 5T u e s d a y , N o v e m b e r 2 3 , 2 0 1 02 4 • T h e C h i l l i w a c k P r o g r e s s

MERCHANTS 1. Alpine Dental Centre 2. Easyhome 3. Johstone Meier

Insurance Brokers 4. BC Lottery Kiosk 5. Oh’s Western Shoes

& Repair 6. Orange Hut 7. Debbie Rae’s Tailor

Shop 8. The Rock Gallery 9. Integrity Computers10. She eld & Sons11. BC Metal Art Design12. Chilliwack Dry

Cleaners

13. Image Tanning & Hair

14. Sardis Bakery15. Sardis Health Foods16. K&Langs Ladies &

Mens Wear17. Doug’s Keymart18. Only Deals19. Sports & Stuff20. Toys R Us21. Fuel Clothing22. Pho T K Vietnemese23. Jean Warehouse

One24. Sardis Liquor Store25. Lushwear26. Safeway

The Chilliwack Mall

Match the picture with the correct merchant.(Clues on merchants windows).

Drop your completed entry form at The Chilliwack Mall entry box.

MATCH

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MERCHANT # MERCHANT #

MERCHANT #

Name:________________________________________Phone:_________________________________

RULES: To enter for your chance to be a nalist on the event nights you must correctly match the merchant with the item listed in the entry. Extra clues are posted in merchant windows in the Chilliwack mall.

ALL FINALISTS SELECTED, by random draw, ON DATES BELOW MUST BE AT THE CHILLIWACK MALL AT THE TIME OF THE DRAW (7PM EACH NIGHT) TO COMPETE IN WINNERS CIRCLE FINALE. DATES ARE AS FOLLOWS: • NOVEMBER 25TH, 2010

MALL DOLLAR GIVE AWAY - 7PM• DECEMBER 9, 2010

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GIVE AWAY-7PM • DECEMBER 23RD, 2010 MEXICAN HOLIDAY AND MALL DOLLAR

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Trips furnished by: The Chilliwack Mall and Carlson Wagonlit Chilliwack Travel & Cruise International.

Alaska cruise: for two based on double occupancy. Prize Value - $1598.00No Cash Value- Must travel on selected cruise date May 8th, 2011

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Prize Value $3,454 based on double occupancy. No cash Value - Must travel on selected date Feb. 21, 2011.Accommodation: Jade Rivera, Cancunall rules and limitations will be provided to nalists or is available at the Chilliwack Progress or at the Chilliwack Mall.

MUST BE OF LEGAL AGE TO ENTER

Family members or employees of the Chilliwack Mall, The Chilliwack Progress or Carlson Wagonlit Chilliwack Cruise and Travel International (or any association within the travel industry or agency) are not eligible to enter. No purchase necessary.

MERCHANT #

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AT NOON

If visions of sugar plums haven’t started dancing yet, Claude Meilleur might have some ideas.

Meilleur owns The Chocolate Shoppe, which recently opened its down-town location after several years in south Sardis.

As the name would sug-gest, if you’re looking for chocolate, The Chocolate Shoppe is a good place to start.

Meilleur loves chocolate, but not just any chocolate. The products he stocks are made with Belgium “Callebaut” chocolate, which originates with the world famous chocolatier Bernard Callebaut. They’re custom made at Charlie’s Chocolate Factory in Burnaby – a family-owned business famous for its chocolate for four decades.

The recipe, perfected

over centuries, uses no preservatives, or wax filler. And the fact that it is gluten free, means the chocolate is also suitable for with celiac disease. The shop also carries a wide variety of chocolates made without sugar so they are suitable for diabetics

Meilleur has only been at his downtown location for a couple of months. And business has been great, he says.

When his lease came due at The Chocolate Shoppe’s Sardis location, he and his business part-ner, Jim Bleker began look-ing for another location. “We found the perfect place downtown,” he says, point-ing to his high visibility at the corner of Spadina and Main Street.

“Business has increased dramatically since we’ve

been here,” he says.And people are coming

for more than just choco-late, Meilleur adds. The Chocolate Shoppe stocks a variety of treats, like Old World Fudge, and candies of every shape and descrip-tion. Indeed, if you’re look-ing for gifts this holiday season, Meilleur has some ideas, from the traditional

chocolate box, to novelty products like a chocolate beer bottle, or a giant choc-olate Viagra pill.

“People like the tradi-tional, but they also go for the different,” he says with a laugh.

The Chocolate Shoppe is located at 9225 Main Street, Chilliwack; 604-392-0022.

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Claude Meilleur, along with Jim Bleker, is the co-owner of The Chocolate Shoppe on Main Street. JENNA HAUCK/ PROGRESS

T u e s d a y , N o v e m b e r 2 3 , 2 0 1 0 T h e C h i l l i w a c k P r o g r e s s • 2 7s s • 2 7g r e s s 2 7 2

Gitte Unger is the owner of Bella Roma Florist on Wellington Avenue. JENNA HAUCK/ PROGRESS

Looking to deck your halls this holiday season?

Bella Roma Florists is one of the newest additions to the unique shops along Wellington Ave., and it is already setting itself apart for the freshness of its flowers and its imaginative and thoughtful floral displays.

Gitte Unger has been work-ing with flowers for years – but always in someone else’s shop. A few months ago, how-ever, she decided to follow her dream and start her own busi-ness at a Wellington location she had eyed for some time.

“It’s ideal,” she says. The high visibility meant a lot of walk-in traffic when the weath-er was warmer. And the natu-ral light cheers the elegant decor now that it’s winter.

Unger says she loves work-ing with flowers. Not only can they change with the season, but they also make such a spe-cial gift.

“Every bouquet is a special thought, or a reflection of the person giving it,” she says.

When she works with clients, she tries to under-stand them so she can create arrangements that are unique. Unger offers complimentary consultations for brides and their families so she can help them find that delicate balance

between what they want and what they can afford.

Unger says she’s fortunate to work in the Fraser Valley where there are so many excellent growers so close at hand.

Flowers are a perishable product so freshness is key, Unger says. At Bella Roma, technology his helping main-tain that freshness. The shop is equipped with state-of-the-art “water cooled convection refrigeration.” That means the flowers are kept at the ideal temperature, without the loss of moisture that comes with fan-driven refrigeration. Unger says clients have told her that Bella Roma flowers last up to three weeks once they’ve left the shop.

With the holidays approach-ing, Unger’s talents have turned to table displays and centerpieces. But flowers always remain a popular choice.

The weather outside may indeed be frightful, but fresh flowers always have a way of bringing the springtime inside.

Bella Roma Florist is located at 45883 Wellington Ave., phone 604-392-7890, or go online to www.bellaromaflorist.com

Bella Roma brings in the sunshine

Payton & BuckleF I N E F O O T W E A R

$20Off

$20Off

ANYPURCHASE

OF $100 OR MORE(reg. priced merchandise)

EXPIRES DEC. 31/10

4 5 9 3 0 W E L L I N G T O N A V E , C H I L L I W A C K | 6 0 4 - 7 9 2 - 2 3 7 511-10T PB23

45915 Wellington Ave., Chilliwack604-795-5812

www.grahamsgifts.com

CelebratingYears!40

ONE DAY ONLY

Sat, Nov. 2715% OFF

ALL REGULAR PRICEDIN-STORE MERCHANDISE

Draws made every hour11 am - 4 pm

Mr. & Mrs. Graham’sMr. & Mrs. Graham’s

dream is still alive!dream is still alive!

Graham’s Gifts


Downtown Chilliwack • 604-792-0158Do

11-10T AP2311-10T AP23

25% 25% OffOff

Huge Selection!Huge Selection!

ENDS NOVEMBER 27.ENDS NOVEMBER 27.

*Discount applies to previously reduced items, *Discount applies to previously reduced items, many below cost and all new arrivals.many below cost and all new arrivals.

Just in time for the holidays!Just in time for the holidays!

ALL

9355 Mill Street • 604.701.693311-10T OLB23

Layaway availableOpen Mon-Sat: 10am-5pm

Antiques & CollectiblesAnAttn iiitt qii uq lll ctiit bbbii lllllbbbb eeelllll ssseeee

The OldLeatherBottle

• Furniture• Fine Crystal• China• Jewellery and more

Unique Gift Ideas!Unique Gift Ideas!

Dicken’s Sweets • 604-793-1981Dicken’s Sweets • 604-793-19814 5 9 4 5 A L E X A N D E R AV E N U E , C H I L L I WA C K4 5 9 4 5 A L E X A N D E R AV E N U E , C H I L L I WA C K

The Valley’s friendliest &The Valley’s friendliest &most fun place to shop!most fun place to shop!

You Should SeeWhat the

Elves Have Done at Dickens!

...but are still busy stacking the shelves with English Selection Boxes, Ginger Wine, Thornton’s Toffee & Chocolates, Scottish Fudge & Short Breads and trying to fi nd space for Coronation Street, Mark’s & Spencer’s,English Character mugs & Gollywogs!ALL THE ELVES & STAFF WOULD APPRECIATE YOUR HELP

IN MAKING ROOM FOR MORE EXCITING CHRISTMAS TREATS STILL TO COME FROM THE OLD COUNTRY!

*DONATIONS GLADLY ACCEPTED TO PURCHASE WHEELCHAIRS FOR THEINTERNATIONAL ROTARY FOUNDATION & WILL GO TO MAINTENANCE OF THE VILLAGE.

They have unpacked... all of the English chocolates & sweets baked all the Christmas puddings & cakes

*DONATIONS GLADLY ACCEPTED TO PURCHASE WHEELCHAIRS FOR THE

12th Annual12th Annual

animated christmas villageanimated christmas village

open nov. 22, 11 amopen nov. 22, 11 am

free admission*free admission*

Come &Enjoy!

Dear Santa, I would like lots of pres-ents in my stocking this year! If this is your Christmas wish, St. Nick may advise you to go shopping downtown this holi-day season.

The Downtown Business Improvement Association (BIA) is hosting the Win the Window Contest, which offers downtown visitors the chance to win Chilliwack’s largest grand prize giveaway this winter. From furniture to fine fashions, dining certificates to dental care, more than 30 downtown businesses have contributed to the fantastic grand prize “window” show-case valued at over $9,000. One lucky

winner will take home the entire prize package, with smaller subsidiary prizes also being awarded.

For your chance to enter, simply visit any of the participating downtown mer-chants to fill out an entry form. There is a limit of one entry per household from each business, but you can maximize your odds of winning by entering at all participating businesses. This gives you over 30 chances to enter!

While visiting the downtown to col-lect your entry forms, be sure to stop by the window showcase displayed at Salish Plaza, First Ave and Young Rd. The

window was professionally decorated by local event decor company Scene Setters, and looks like something you would see in some of the worlds largest shopping meccas.

The Win the Window Contest runs this holiday season until Saturday December 18, with the grand prize and subsid-iary prizes being drawn in time to give some fortunate shoppers a very merry Christmas. For more information about the contest, contact the BIA office at 604-792-4576, or visit their website at www.downtownchilliwack.com.


[blak] [frahy-dey, -dee] November 26 onlyBLACKBLACKFRIDAYFRIDAY

Frenzied Black Friday shoppers fl ock to

DOWNTOWN CHILLIWACK

The Button BoxThe Button BoxYour Source for Vintage Design

• Charming Decor• Gifts• Antiques

FRIDAY, NOVEMBER 26 ONLY

DEFINITION: Offi cial start to the Christmas shopping season

9373 Mill Street

604-795-2492Monday - Saturday 10:00 am - 5:00 pm

www.thebuttonbox.ca

*Some exceptions apply

15% OFFstore wide

45873 wellington avenue, chilliwack 604-702-4438

f o r y o u r h o m e

Everything till noon20%

OFF

15% OFF Everything from noon till closing

ALL DAYEVERYTHING

FASHION LOUNGEon Wellington • 604-392-9327

20%OFF

45934 Wel l ing ton Avenue | 604-792-3100

“We promise an ‘uplifting’ experience.”

YES!

we gift

wrap!

Bras Briefs PJ’s Teddies Nightshirts Spa Robes Socks

Tights Stockings Stay-Ups Gift

Certifi cates and more...

on Wellington

Oprah’s Favorite Braand

Spanx Shape wear

The

BLACKBLACKFRIDAYFRIDAY

20% OFFAll in store reg. priced items

11/10F_BF23

FASHION LOUNGE

enue | 604 792

gton Welling


45892 Wellington Ave, Chilliwack604-792-5300604-792-5300

now opensundays!

11-1

0F W

E23

11-1

0F W

E23

Mon - Sat 9 am - 5 pm • Sun 11 am - 5 pmMon - Sat 9 am - 5 pm • Sun 11 am - 5 pmTake a Virtual Tour on YouTube.com — type in Wellington Emporiumw w w . w e l l i n g t o n - e m p o r i u m . c o mw w w . w e l l i n g t o n - e m p o r i u m . c o m

Nutcrackin’Savings!

’s the store everyone is talking aboutIt’s the store everyone is talking about!!

IT’S A UNIQUE SHOPPING EXPERIENCEIT’S A UNIQUE SHOPPING EXPERIENCE20

NO MORE BORING CHRISTMAS GIFTSNO MORE BORING CHRISTMAS GIFTS

VINTAGE, NOSTALGIA, COLLECTIBLESVINTAGE, NOSTALGIA, COLLECTIBLESUNIQUE AND BIZARREUNIQUE AND BIZARRE!!

%% OFFOFFEntire inventoryEntire inventoryFrom now til Christmas EveFrom now til Christmas Eve

Home for the Holidays - Holiday Tunes

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