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.

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.

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.

No Bake Cherry Cheesecake

By Tim Ellis, Road to the CFR
Canadian Cowboy Country Magazine

  • Crust
  • ¼ cup margarine
  • 1?¼ cups graham wafer crumbs
  • Mix together margarine and graham crumbs and press remaining crumbs into 
  • 9″ x 12″ pan. Bake 6 to 8 minutes at 350°F.
  • Filling
  • 1 (8 oz) pkg cream cheese
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • ½ cup icing sugar
  • 1 envelope Dream Whip

Mix together cream cheese, vanilla, lemon juice and icing sugar. In another
bowl, mix one envelope of Dream Whip. Fold together cream cheese mixture
and dream whip. Pour into cold crust.

Topping

  • 1 (500 ml) can cherry pie filling
  • ¼ cup graham wafer crumbs

Add cherry pie filling on top and sprinkle with graham crumbs.