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Cookies & Carols2 ❖ Tuesday, November 12, 2013

KAMLOOPS KIDZ IS AN AWESOME EARLY LEARNING EDUCATION ENVIRONMENT. REGISTRATION FOR SEPTEMBER 2014 PRESCHOOL STARTS IN FEBRUARY. CHECK OUR WEBSITE FOR UPCOMING OPEN HOUSES

REGISTERING NOW!

. . . . . . always putting children fi rst & always going several steps beyond!

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PROGRAMS WE OFFER ARE:• Infant/Toddler: 7:30 am to 5:30 pm• Preschool: 8:45 am to 11:15 am OR 11:45 am to 2:15 pm • 3-5 Preschool / Childcare: 7:30 am to 5:30 pm• School Age Care: Before and after school care (including kindergarten children) 7:30 am to 5:30 pm. Check our website for pick up locations.

Our Montessori Enhanced program includes:Montessori prepared environment• Practical Life - activities to aid in developing independence for the child• Sensorial - physical development of the senses• Language - speaking, listening, reading and writing• Mathematics - concepts of number, shape and space• Cultural Studies - enrich the child’s understanding of the world through the study of zoology, botany, geography, history, art and music

Enhanced environment• Block area and dramatic play area - helps children learn socially, physically, intellectually and creatively• Extensive theme, phonics, art and music program

“A lifetime of learning begins here”Valleyview Campus1764 Valleyview DrivePreschoolChildcare - Ages 1 to 12

Sahali Campus1585 Summit Drive PreschoolChildcare - Ages 5 to 12

Pineview Campus 1711 Copperhead DrivePreschoolChildcare - Ages 1 to 12

“Best Daycare”

Cookies & Carols Tuesday, November 12, 2013 ❖ 3

2013Christmas RecipesCocktails and drinks .......................................4

Dreamy Chocolate Winter .......................................................4How Rudolph Got His Red Nose ...............................................4Hot Cocoa For Two with Something Extra ..............................4Eggnog .......................................................................................4Cranberry Punch ........................................................................4Banana Snowman ....................................................................4Candy Cane ..............................................................................5Cinnamon Nuts and Cream ....................................................5Apple Orchard Punch ...............................................................5

Desserts.............................................................5

Light Christmas Fruitcake...........................................................5Crustless Cranberry Pie ..............................................................6Eggnog Gingerbread Trifl e ........................................................6Peanut Butter Bars ......................................................................6Fudgy Cake ................................................................................8Flourless Chocolate Cake ........................................................8Spicy Gingerbread ..................................................................10Flourless Peanut Butter Cookies ..............................................10Coconut Almond Fondant Candy ........................................10

Main Course ...................................................12

Sausage, Apple and Cranberry Stuffi ng ...............................12Harvest Salad ............................................................................12Never Fail Chicken Breasts ......................................................12Quick Savory Cranberry Glazed Pork Loin Roast .................14Left-Over Turkey Pot Pie ...........................................................14Pork and Wild Rice Casserole .................................................16Greek Grilled Lamb Chops .....................................................16Harvest Vegan Nut Roast ........................................................16Cranberry Pot Roast .................................................................16Easy Breakfast Casserole .........................................................16

Gifts in a Jar ...................................................22

Chocolate Cranberry Cookies Mix in a Jar ...........................22Cocoa Peanut Butter Cookies Mix in a Jar ...........................22Snow Balls .................................................................................22

For Your Pet ....................................................23

Nibblers (for dogs) ....................................................................23Peanut Butter Biscuits (for dogs) .............................................23

Appys..............................................................26

Pinwheels ..................................................................................26Hot Onion Dip ...........................................................................26Swedish Meatballs ...................................................................26

Register For Music Lessons Today.Reg

Why Choose Long & McQuade?Music lessons for all ages, stages and styles.Professional instructors make learning fun.Convenient lesson times for busy families.

No Registration Fees. Affordable Instrument Rentals.No

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Yamaha group music classes are available for children 3 and up. Call for a free demo.Yama

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Season’s Eatings!We have delicious fruit trays, vegetable trays & fruit

baskets, all made to order for your Christmas gift giving and entertaining. Gift Certifi cates Available!

Celebrate Your Health, Ask us about Blossoms, Flowers they can Eat!

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ORDER ONLINE ORDER ONLINE www.kamloopsblossoms.comwww.kamloopsblossoms.com

y

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ut at!

Dreamy Chocolate Winter 1 oz Irish cream1 oz Coffee liqueur or amaretto almond liqueur to taste6 oz hot chocolate

Pour kahlua and irish cream into a heatproof cup with hot chocolate. Add amaretto, to taste. Stir, and serve.

Hot Cocoa For Two with Something Extra 1 tbsp sugar1 tbsp unsweetened cocoa1 3/4 cups milk2 tbsp Caramel ice cream topping

Combine sugar and unsweetened cocoa in a small saucepan; stir in skim milk and caramel ice cream topping. Cook, stirring constantly, over medium heat until mixture is thoroughly heated and topping dissolves. Serve immediately.

Eggnog 12 separated eggs1 pint heavy whipping cream3 quarts half-and-half2 tsp vanilla2 cups sugar

Beat egg whites until stiff. Add sugar to the egg yolks, beat until creamy yellow. Add vanilla, half & half and whipping cream. Mix well. Fold in whipped egg whites. Serve cold and sprinkled with nutmeg. If desired, a little spiced rum (or a lot) may be added.

How Rudolph Got His Red Nose1/2 oz Orange Curacao liqueur1/2 oz cinnamon schnapps3/4 oz vodka6 oz cranberry juice

Heat and pour into an Irish coffee cup. Top with whipped cream, garnish with a tall cinnamon stick, and serve.

Cranberry Punch

7 1/2 cups cranberry juice3 3/4 cups orange juice22 1/2 oz 7-upFresh Cranberries

Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top.

Banana Snowman 1/4 oz Irish Cream1/4 oz banana liqueur1 oz white rum1 oz milk1/2 cup ice1 slice banana

Shake ingredients in a cocktail shaker with ice. Shake until frothy and strain into a Cocktail glass. Garnish with a banana slice.

Cocktails and Drinks

Cookies & Carols Tuesday, November 12, 2013 ❖ 5Candy Cane 3/4 oz peppermint schnapps3/4 oz chocolate liquor1/4 oz grenadine syruphalf-and-half to taste7-Up to tasteIn highball glass fi lled with ice, combine peppermint schnapps, clear chocolate liquor & grenadine. Fill glass with half-and-half. Top with 7-up. Garnish with a small candy cane or fi lbert nuts. Great for the Holidays!

Cinnamon Nuts and Cream 1 oz Frangelica1/2 oz cinnamon schnapps1/2 oz amaretto almond liqueur1 oz cream

Pour ingredients into a stainless steel shaker over ice and shake until completely cold then strain into a chilled stemmed glass or Rocks glass fi lled with ice.

Apple Orchard Punch1 (32 fl uid ounce) bottle apple juice, chilled1 (12 fl uid ounce) can frozen cranberry juice concentrate1 cup orange juice1 1/2 liters ginger ale1 apple

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

Thinly slice the apple forming whole apple slices. Float apple slices on top of punch.

Desser tsLight Christmas Fruitcake1/8 cup chopped dried cherries 1/8 cup chopped dried mango 1/4 cup dried cranberries, 1/4 cup dried currants 2 tablespoons chopped candied citron1/4 cup dark rum,1/2 cup butter 1/4 cup packed brown sugar, 1 egg 1/2 cup all-purpose fl our, 1/8 teaspoon baking soda 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon 1/4 cup molasses, 2 tablespoons milk 1/4 cup chopped pecans 1/4 cup dark rum, divided

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper. In a large bowl, cream together butter and brown sugar until fl uffy. Beat in egg. Whisk together fl our, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unfold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

HO! HO! HO!GIVE THE GIFT OF

SNOW!( we can help with that )

Photo: Royce Sihlis

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With the holiday season quickly approaching, the Sun Peaks team returns to the ’Loops to make gift giving a tad easier!

Come visit our Kamloops store location in Sahali Mall for a limited time only—December 9 to 24—to find something for everyone on your list. We’ve got holiday goodies like gift cards, gift lift tickets, Sun Peaks logo wear, and even golf gift ideas. You’ll also find all the resort essentials you need like special events info, maps and guides, plus snow sports deals and whatever else you need to know for a fun-filled season on the slopes!

250.578.5474SunPeaksResort.com

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SAHALI MALL

DEC. 9–2

4

Cookies & Carols6 ❖ Tuesday, November 12, 2013Crustless Cranberry Pie1 cup all-purpose fl our1 cup white sugar1/4 teaspoon salt2 cups fresh or frozen cranberries1/2 cup chopped walnuts1/2 cup butter, melted2 eggs, 1 teaspoon almond extract

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan. Combine the fl our, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pie pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Candy Cane Meringues2 egg whites ,1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup white sugar 2 candy canes, crushed

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.I n a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with spatula. Store loosely covered in cool dry place for up to 2 months.

Eggnog Gingerbread Trifl e1 (14.5 ounce) package gingerbread cake mix3 cups eggnog1 (5.1 ounce) package instant vanilla pudding mix2 cups heavy cream, 1/4 cup white sugar2 teaspoons vanilla extract1/4 cup dried cranberries, chopped (optional)2 tablespoons gingersnap cookie crumbs (optional)

Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely. Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifl e. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form. Crumble 1/2 of the gingerbread into the bottom of a trifl e bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Peanut Butter Bars1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups icing sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons smooth peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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• Ardene• Back to Health Centre • Best West Realty • Canadian 2 for 1 Pizza • Cash Stop Loans • Canadian Hearing Care • CIBC • Dollar Tree • EasyHome

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• Ruth Saunders Optometrist • Sandwich Tree • Seniors Information Centre • Serene Fish & Chips • Shaw Cable • Shoppers Drug Mart • Source By Circuit City • Spice of India• Starbucks

• Suzanne’s • TD Canada Trust • Tom Harris Cellular• Tower Barber Shop • Treasures • Twin Phoenix • Water On The Run • YMCA

ESTHETICS - STYLE CUTS BARBER CUTS - HOT SHAVES

Cookies & Carols8 ❖ Tuesday, November 12, 2013Fudgy CakeCake:1 1/2 cups fi rmly packed brown sugar1 1/4 cups all-purpose fl our1/2 cup unsweetened cocoa powder, sifted 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1 pinch cinnamon 1 pinch salt 1 egg 1 egg white 3/4 cup buttermilk 3/4 cup strong coffee1/3 cup vegetable oil

Icing:1/4 cup unsweetened cocoa powder, sifted4 teaspoons granulated sugar4 teaspoons cornstarch 1/2 cup skim milk1/4 cup corn syrup 1 teaspoon vanilla extract

Directions In bowl, combine brown sugar, fl our, cocoa, baking soda and baking powder, cinnamon and salt.In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just until blended. Pour into greased 8-inch square cake pans. Bake at 350 degrees F for 30 to 40 minutes or until tester inserted into center comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months)

Icing: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla extract. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or until thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Makes 12 servings.

Flourless Chocolate Cake 8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped1/2 cup (1 stick) unsalted butter, cut into pieces, softened6 large eggs: 2 whole, 4 separated1 cup sugar2 Tablespoons cognac or Grand Marnier (optional)Grated zest of 1 orange (optional)

Whipped Cream Topping:1-1/2 cups heavy cream, well chilled3 Tablespoons icing sugar1 teaspoon pure vanilla extractUnsweetened cocoa powder, for sprinkling

Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cakeis puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners’ sugar and vanilla until not quite stiff. With a spatula, carefully fi ll the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve. Yield: 8 to 12 servings

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Flourless Peanut Butter Cookies1 cup peanut butter1 cup sugar1 large egg, beaten1 teaspoon baking soda

Preheat oven to 350 and grease cookie sheets.Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.Add beaten egg and baking soda to peanut butter mixture and beat until well combined.Roll 1 teaspoon of dough into a ball and place on cookie sheet.Place dough balls one inch apart on cookie sheet and fl atten with tines of fork making a cross pattern.Bake until puffed and a golden pale, about 10 minutes.Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.May be kept in air tight container at room temperature for 5 days.Makes about 2 dozen cookies.

Coconut Almond Fondant Candy1 cup soft unsalted butter1 (14 ounce) can sweetened condensed milk2 lbs confectioners’ sugar1 lb toasted coconut1 lb toasted sliced almonds3 teaspoons vanilla extractsemi-sweet chocolate chips

Mix butter and sugar.Add milk and vanilla.Mix in nuts and coconut.Shape into 1 inch balls and dip in melted chocolate chips.

Spicy Gingerbread 1/2 cup margarine 1/2 cup sugar 1/2 cup molasses 1 egg yolk 2 cups sifted all-purpose fl our1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ginger 1/2 teaspoon ground nutmeg

In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the fl our, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.Preheat the oven to 350 degrees F (175 degrees C). On a lightly fl oured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until fi rm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool if desired.Makes 2 1/2 dozen

Rogers Foods Ltd.Rogers Foods Ltd.

Baking Ingredients and Cookbooks available at…

Mincemeat Butter Tart Squares… the butter tart favourite with a festive difference

BASE:250 mL ROGERS NO ADDITIVE 1 cup ALL PURPOSE FLOUR

m brown sug 1 tbsp.125 mL butter 1/2 cupTOPPING:250 mL ROGERS PORRIDGE OATS OR 1 cup LARGE FLAKE OATS 1 mL salt 1/4 tsp.2 mL baking powder 1/2 tsp.2 eggs 2300 mL brown sugar 1¼ cups250 mL mincemeat 1 cupPreheat oven to 180˚ C (350˚F).Prepare base by combining ROGERS NO ADDITIVE / ALL PURPOSE FLOUR and brown sugar; cut in butter or margarine. Press into a greased 2L (9” x 9”) cake pan and bake 15 minutes or until slightly browned.Meanwhile, prepare topping by combining ROGERS OATS, salt and baking powder; set aside. Beat eggs and add brown sugar and beat again. Stir in mincemeat. Add dry ingredients and mix until well combined. Pour this mixture over partially baked base and bake an additional 25 - 30 minutes. Cool, then cut into squares. YIELD: 30 - 36 squares.

ROGERS BULK FOOD STOREROGERS BULK FOOD STORE4420 Larkin Cross Road, Armstrong, BC V0E 1B6

1-800-356-8735, ext. 5 • [email protected] • www.rogersfoods.com

Rich Mocha Freeze N’ Drop Cookies...the coff ee fl avour is subtle compared to the

rich double chocolateIngredients:2 cups margarine or butter11/3 cups brown sugar11/3 cups sugar4 eggs3 tsp vanilla2/3 cup cocoa

4 tsp instant coff ee4 cups ROGERS NO ADDITIVE ALL PURPOSE FLOUR11/4 tsp baking soda1/2 tsp salt2 cups chocolate chips

Process:Cream butter and sugars well. Add eggs and vanilla. Beat well.

In separate bowl, combine ROGERS NO ADDITIVE ALL PURPOSE FLOUR, cocoa, instant coff ee, baking soda and salt. Stir into creamed ingredients.

Stir chocolate chips into cookie mixture.

Put dough into pails. Chill or freeze thoroughly. Drop by spoonful onto cookie sheet and bake at 350ºF for 10-12 minutes.

Yield: 8-10 dozen

HAPPY HOLIDAYS

Cookies & Carols Tuesday, November 12, 2013 ❖ 11SILENT NIGHT

Silent Night, holy night;All is calm, all is bright.

‘Round yon virgin Mother and Child;Holy infant so tender and mild.

Sleep in heavenly peace,Sleep in heavenly peace.Silent night, holy night;

Shepherds quake at the sight;Glories stream from heaven afar,Heav’nly hosts sing “Hallelujah!”

Christ, the Saviour is born!Christ, the Saviour is born!

Silent night, holy night;Darkness fl ies, all is light.

Shepherds hear the angels sing:“Hallelujah, hail the King!”Christ the Saviour is born!Christ the Saviour is born!

Silent night, holy night;Child of heav’n, O how bright!

Thou didst smile when Thou wast born;Blessed be that happy morn;

Full of heav’nly joy, Full of heav’nly joy.

AWAY IN A MANGER

Away in the manger,No crib for a bed,

The little Lord JesusLaid down his sweet head;

The stars in the heavensLooked down where he lay,

The little Lord Jesus,Asleep on the hay.

The cattle are lowing,The poor Baby wakes,

But little lord Jesus,No crying He makes.

I love Thee, Lord Jesus!Look down from the sky,

And stay by my cradle‘Til morning is nigh.

Be near me, Lord Jesus,I ask Thee to stay close by me forever,

And love me, I pray;Bless all the dear children

In Thy tender care,And take us to heaven

To live with Thee there.

Spice - Original Taste of

Indiawww.spicekamloops.com

#1-700 Tranquille Road, Kamloops

250.376.4444HOURS

Lunch Buffet & a la Carte:Mon-Sat 11am to 2pm

Dinner: a la Carte

Mon-Sat 4:30pm to 9:30pm Sunday 4pm-9pm

Crushed Tomatoes 600gram1 Cup Lemon JuiceGarlic Cloves (3)Bay Leaves

Cardamon Seeds 3 Tbl Spoons Veg Oil2 Onions DicedGarlic Paste 2 Tbl SpoonGinger Paste 1 Tbl Spoon

Butter 5 Tbl SpoonsSalt As Required Coriander Leaves1 Liter CreamPinch Of Sugar

BUTTER SAUCE RECIPE:

1 00 T ill R d K l

Chef Bhagwant Sawa

S


Sausage, Apple and Cranberry Stuffi ng

1 1/2 cups cubed whole wheat bread3 3/4 cups cubed white bread1 pound ground turkey sausage1 cup diced onion3/4 cup diced celery2 1/2 teaspoons dried sage1 1/2 teaspoons dried rosemary1/2 teaspoon dried thyme1 Golden Delicious apple, cored and chopped3/4 cup dried cranberries1/3 cup minced fresh parsley1 cooked turkey liver, fi nely chopped3/4 cup turkey stock4 tablespoons unsalted butter, melted

Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend fl avors.Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fi ll.Makes 10 servings

Harvest Salad

1/2 cup chopped walnuts1 bunch spinach, rinsed and torn into bite-size pieces1/2 cup dried cranberries1/2 cup crumbled blue cheese2 tomatoes, chopped1 avocado - peeled, pitted and chopped1/2 red onion, thinly sliced2 tablespoons red raspberry jam (with seeds)2 tablespoons red wine vinegar1/3 cup walnut oilfresh black pepper to tastesalt to taste

Preheat oven to 375 degrees F (190 degrees C).Arrange walnuts in a single layer on a baking sheet.Toast in oven for 5 minutes, or until nuts begin to brown.In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat. Makes 6 servings.

Never Fail Chicken Breasts

Season Chicken Breasts as desired bake for 20min at 400 degrees.Will always come out perfect.

Main Courses

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TEAM COLLINSBERTIE HANK COLLINSWWW.BERTIECOLLINS.COM

CALL FOR YOUR FREE MARKET EVALUATION!

BERTIE COLLINS

[email protected]

HANK COLLINS

[email protected]

DARLENE CASE

[email protected]

Kamloops REAL ESTATE

250-374-3331

TEAM COLLINSBENEFITS FOR

BUYING

TEAM COLLINSBENEFITS FOR

SELLING

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Happy HolidaysTeam Collins

wishes all the best this festive season to you and yours.

Cookies & Carols14 ❖ Tuesday, November 12, 2013Quick Savory Cranberry Glazed Pork Loin Roast

1 (14.5 ounce) can whole berry cranberry sauce1 cup apple jelly1 tablespoon Dijon mustard4 cubes chicken oxo, crushed1 teaspoon prepared horseradish2 teaspoons garlic powder2 tablespoons chopped thyme1 (4 pound) boneless pork loin roast1 teaspoon salt1 teaspoon black pepper

Preheat an oven to 425 degrees F (220 degrees C).Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce. Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Left-Over Turkey Pot Pie

1/4 cup butter 1/2 cup chopped onion 1/2 cup chopped mushrooms 1 tablespoon minced garlic 1/3 cup all purpose fl our 1/2 teaspoon dried sage 1/4 teaspoon dried thyme 1 1/2 cups prepared turkey gravy 1/2 cup water 1/2 cup milk 1 (14 ounce) package frozen mixed vegetables, thawed and drained 3 cups cooked turkey, cubed salt and black pepper to taste (optional) 1 pastry for a 10-inch double crust pie

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the fl our, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.


RUDOLPH THE RED NOSE REINDEER

Rudolph, the red-nosed reindeer,(Reindeer)

Had a very shiny nose,(Like a light bulb!)

And if you ever saw it,(Saw it)

You would even say it glowed.(Like a light bulb!)

All of the other reindeer,(Reindeer)

Used to laugh and call him names.(Like Pinocchio!)

They never let poor Rudolph(Rudolph)

Join in any reindeer games.(Like Monopoly!)

Then one foggy Christmas eve,Santa came to say,

(Ho-ho-ho)“Rudolph with your nose so bright,

Won’t you guide my sleigh tonight?”Then how the reindeer loved him,

(Loved him)And they shouted out with glee,

(Yippee!)“Rudolph the red-nosed reindeer,

(Reindeer)You’ll go down in history!”

(Like Columbus!)

SANTA CLAUS IS COMIN’ TO TOWN

Oh, you’d better watch out,You’d better not cry,

Better not pout,I’m telling you why:

Santa Claus is comin’ to town.

He’s making a list,Checking it twice,Gonna to fi nd out

Who’s naughty and nice.Santa Claus is comin’ to town.

He sees you when you’re sleeping,He knows when you’re awake,

He knowsif you’ve been bad or good,

So be good for goodness’ sake.

Oh, you’d better watch out,You’d better not cry,

Better not pout,I’m telling you why,

Santa Claus is comin’ to town.

y


Pork and Wild Rice Casserole

2 cups uncooked wild rice 6 cups water 6 slices bacon 4 pounds ground pork 2 tablespoons butter 1 medium onion, chopped 1/2 cup celery, chopped 1/2 cup fl our 3 1/2 cups half and half 1 (18 ounce) can ready to serve cream of mushroom soup 1 (8 ounce) can sliced mushrooms, drained, liquid reserved 1 cup slivered almonds 1 (2 ounce) jar minced pimento 1/4 cup chopped fresh parsley salt and pepper to taste

Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.Preheat oven to 350 degrees F (175 degrees C).Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside. Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix fl our into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper.Transfer to a 9x13 inch casserole dish.Bake 40 minutes in the preheated oven.Makes 12 servings

Cranberry Pot Roast

2 tablespoons vegetable oil1 (4 pound) boneless beef pot roast1/2 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon pepper1/3 cup water2 teaspoons salt1 (16 ounce) can whole berry cranberry sauce2 teaspoons cornstarch2 tablespoons water

In 8-quart Dutch oven over medium high heat add vegetable oil. Cook beef pot roast until browned on all sides. Stir in cinnamon, ginger, pepper, the 1/3 cup water and salt. Heat to boiling. Reduce heat to low; cover and simmer 2 hours turning meat occasionally. About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. When roast is done, remove to cutting board.In cup, stir cornstarch and the 2 tablespoons water until blended. Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly.Slice meat and serve with gravy.

Serves 12.

Greek Grilled Lamb Chops2 lbs lamb chops4 lemons1/2 cup olive oil2 tablespoons dried oregano1/2 teaspoon salt1/2 teaspoon black pepper

Grate zest of two of the lemons into a medium bowl. Squeeze the juice from 2 1/2 lemons, reserving remaining half lemon, and add to the zest, along with olive oil. Mix well, then pour into a large zip bag. Add the lamb chops and seal bag, turning to coat lamb with the marinade. Marinate for 1 hour at room temperature or up to three hours in refrigerator.Prepare a medium-hot grill. Remove the lamb chops from the marinade and dust generously with the oregano. Grill 3 to 4 minutes per side for rare and 5 to 6 minutes for medium rare (or until desired doneness). Remove when done and place on a serving platter tented with foil or in a warm oven to rest, about 10 minutes.To serve, spoon any juice from the platter over the chops and squeeze the juice of the remaining 1/2 lemon over them, sprinkle with salt and pepper, and serve immediately, garnished with lemon wedges cut from the fourth lemon.

Harvest Vegan Nut Roast1/2 cup diced celery2 onions, diced3/4 cup walnuts3/4 cup pecan or sunfl ower meal2 1/2 cups soy milk1 teaspoon dried basil1 teaspoon dried oregano3 cups bread crumbsSalt and pepper to taste

Heat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.In a large mixing bowl combine the celery and onion with walnuts, pecan or sunfl ower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through. Makes 3 to 4 servings

Easy Breakfast Casserole2 cups dry chicken stove top stuffi ng mix 2 cups milk1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)6 eggs, beaten1 cup cheddar cheese, shredded1/2 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.Lightly grease a 9 x 12 baking dish.Mix all the ingredients together.Pour into prepared baking dish.Bake for about 45 to 50 minutes or until set.


Christmas Colouring Contest!Colour Santa for a chance to Colour Santa for a chance to WIN* WIN* Ski/Snowboard Lessons at Harper Mountain!Ski/Snowboard Lessons at Harper Mountain!

TumbleweedToys.ca250.372.3500

SAHALI MALL!LOCATED

BESIDETARGET

Ages 4 - 12 years. Winner will be chosen by random draw. Drop off entries at Tumbleweed Toys, Sahali Centre Mall. Contest ends December 15th, 2013.

Name:

Phone:


FROSTY THE SNOWMAN

Frosty the Snowman Was a jolly happy soul,

With a corn cob pipe and a button nose,And two eyes made out of coal.

Frosty the SnowmanIs a fairy tale, they say.He was made of snow,But the children know

How he came to life one day.

There must have been some magic inThat old silk hat they found,

For when they placed it on his head,He began to dance around.Oh, Frosty the SnowmanWas alive as he could be,

And the children say he could laugh and playJust the same as you and me.

CHORUSThumpety thump thump,thumpety thump thump

Look at Frosty go.Thumpety thump thump,thumpety thump thumpOver the hills of snow.

Frosty the SnowmanKnew the sun was hot that day,

So he said “Let’s run and we’ll have some fun,Now before I melt away.”

Down to the villageWith a broomstick in his hand,

Running here and there all around the square,Saying “Catch me if you can!”

He led them down the streets of town,Right to a traffi c cop,

And he only paused a momentWhen he heard him holler “Stop!”

Frosty the Snowmanhad to hurry on his way,

But he waved good-bye, saying “Don’t you cry,I’ll be back again someday!”

CHORUS

JINGLE BELLSDashing through the snow,In a one-horse open sleigh,

O’er the fi elds we go,Laughing all the way!Bells on bobtail ring,Making spirits bright,

What fun it is to ride and singA sleighing song tonight!

Oh, jingle bells, jingle bells,Jingle all the way,

Oh, what fun it is to rideIn a one-horse open sleigh - hey!

Jingle bells, jingle bells,Jingle all the way,

oh what fun it is to rideIn a one-horse open sleigh!

A day or two ago,I thought I’d take a ride,

And soon Miss Fanny Bright,Was seated by my side,

The horse was lean and light,Misfortune seemed its lot

We got into a drifted bank,And whee! We got up-sot!

Oh, Jingle bells, jingle bells,Jingle all the way,

Oh, what fun it is to rideIn a one-horse open sleigh - hey!

Jingle bells, jingle bells,Jingle all the way,

Oh, what fun it is to rideIn a one-horse open sleigh!


LET IT SNOWOh the weather outside is frightful

But the fi re is so delightfulAnd since we’ve no place to go

Let it snow! Let it snow! Let it snow!

It doesn’t show signs of stoppingAnd I brought some corn for poppingThe lights are turned way down lowLet it snow! Let it snow! Let it snow!

When we fi nally kiss goodnightHow I’ll hate going out in the storm

But if you’ll really hold me tightAll the way home I’ll be warm.

The fi re is slowly dyingAnd my dear we’re still good-byeing

But as long as you love me soLet it snow! Let it snow! Let it snow!

WE WISH YOU A MERRY CHRISTMAS

We wish you a Merry Christmas,We wish you a Merry ChristmasWe wish you a Merry Christmas

And a Happy New Year

Good tidings we bringTo you and your kin,

Good tidings for ChristmasAnd a Happy New Year

Now bring us some plum pudding,Now bring us some plum pudding,Now bring us some plum pudding

And bring it our here!

We won’t go until we get some,We won’’t go until we get someWe won’t go until we get some

Do bring it out here!!!

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High Efficiency Front Load Team 4.7 cuft waher and 7.4 cuft dryer. Temperature management system helps protect your clothes by controlling water amount

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Double Oven RangeThis double oven range with true

convection allows you to cookseveral dishes simultaneously,

even at different temperatures.

4 Door French Door 4 D F h DRefrigerator

The temperature-controlled refrigerateddrawer helps organize and optimize

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Chocolate Cranberry Cookies Mix in a JarLayer the following ingredients in order in a 1-quart wide mouth canning jar:

3/4 cup granulated sugar 1/3 cup cocoa powder (clean inside of jar after this layer) 1/2 cup brown sugar, packed fi rmly1 1/2 cups dried cranberries 1 cup chocolate chips 1 3/4 cups fl our plus 1 teaspoon baking powder plus1/2 teaspoon baking soda (mixed)

Remember to press fi rmly between each layer. Place lid and ring onto jar.

Cocoa Peanut Butter Cookies Mix in a Jar1 cup packed brown sugar 1 1/2 cups packed icing sugar 3/4 cup cocoa 1 1/2 cups all-purpose fl our 1 teaspoon baking powder 1/4 teaspoon salt

In a separate bowl, mix together the fl our, baking powder and salt. Layer ingredients in order given in a 1-quart wide mouth canning jar. Clean the inside of the jar with a dry paper towel after adding the icing sugar and after adding the cocoa powder. Be sure to pack everything down fi rmly before adding the fl our mixture; it will be a tight fi t.

Snow Balls

1/2 cup confectioners’ sugar 2 cups all-purpose fl our 1 cup chopped pecans

In a bowl, combine the confectioners’ sugar and fl our. Place into a 1-quart canning jar. Put the chopped pecans on top. Seal well.

Attach the following instructions to a gift tag:

Snow Balls

Heat the oven to 325 degrees F. Grease cookie sheets.

In a bowl, cream together 3/4 cup shortening and 1/4 cup butter or margarine. Stir in 2 teaspoons vanilla extract. Add the entire contents of the jar and mix well. Roll dough into 1-inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in icing sugar. Makes 4 dozen.

Gif ts in a Jar

Attach the following recipe on a gift tag:

Chocolate Cranberry Cookies

Empty jar of cookie mix into large mixing bowl. Add 1 1/2 sticks butter or margarine, 1 egg and 1 teaspoon vanilla extract. Mix until completely blended. Shape into balls and place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 13-15 minutes. Makes 2 1/2 dozen cookies.

Attach these instructions to the jar:

Cocoa Peanut Butter Cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature.. Add 1/2 cup smooth peanut butter, 1 egg, slightly beaten, and 1 teaspoon vanilla extract. Mix until completely blended. You will need to use your hands to fi nish mixing. Shape into walnut-size balls and place 2 inches apart on a parchment lined baking sheets.. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to fi nish cooling. Makes 3 dozen cookies


Nibblers (for dogs)

2 tablespoons honey2 3/4 cups water1/4 cup unsweetened applesauce1/8 teaspoon vanilla extract1 egg1/2 cup chopped peanuts4 cups whole-wheat fl our1 tablespoon baking powder1 tablespoon cinnamon1 tablespoon nutmeg

Heat oven to 350 degrees F.

In a large bowl, mix together honey, water, applesauce, vanilla extract and egg.

In a separate bowl, mix peanuts, fl our, baking powder, cinnamon and nutmeg.

Add wet ingredients to the dry ingredients and stir, mixing well.

Spoon into a greased nonstick mini-muffi n tin, fi lling each cup two-thirds full. Bake for 15 minutes. Cool on wire rack. Store in a sealed container.

Makes 48.

Peanut Butter Biscuits (for dogs)

1 2/3 cups whole wheat fl our

1/2 cup soy fl our

1/2 teaspoon granulated sugar

1 1/8 teaspoons baking powder

1/4 teaspoon salt

Mix all ingredients and pour into pint jar.

Attach the following instructions to a gift tag:

Peanut Butter Bowser Biscuits

Heat oven to 400 degrees F.

Empty contents of jar into a large bowl. Add 1 cup peanut butter and 3/4 cup milk. Stir until well mixed. Place mixture on fl oured surface and knead. Roll out dough to 1/4-inch thick. Cut into shapes. Place 1 inch apart on an ungreased baking sheet. Bake for 15 minutes or until lightly browned.

Makes 36 biscuits.

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Receive a FREE Vinturi Wine Aerator

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8 Week Wine KitsMention this offer at your next appointment. Valid until Dec. 14 , 2013


TWELVE DAYS OF CHRISTMASOn the fi rst day of Christmas, my true love gave to me, a partridge in a pear tree.

On the second day of Christmas, my true love gave to me, two turtle doves,and a partridge in a pear tree.

On the third day of Christmas, my true love gave to me, three French hens,two turtle doves, and a partridge in a pear tree.

On the fourth day of Christmas, my true love gave to me, four calling birds, three French hens, two turtle doves, and a partridge in a pear tree.

On the fi fth day of Christmas, my true love gave to me, fi ve golden rings;four calling birds, three French hens, two turtle doves, and a partridge in a pear tree.

On the sixth day of Christmas, my true love gave to me, six geese a-laying,fi ve golden rings; four calling birds, three French hens, two turtle doves,

and a partridge in a pear tree.

On the seventh day of Christmas, my true love gave to me, seven swans a-swimming,six geese a-laying, fi ve golden rings; four calling birds, three French hens,

two turtle doves, and a partridge in a pear tree.

On the eighth day of Christmas, my true love gave to me, eight maids a-milking,seven swans a-swimming, six geese a-laying, fi ve golden rings; four calling birds,

three French hens, two turtle doves, and a partridge in a pear tree.

On the ninth day of Christmas, my true love gave to me, nine ladies dancing,eight maids a-milking, seven swans a-swimming, six geese a- laying, fi ve golden rings;

four calling birds, three French hens, two turtle doves, and a partridge in a pear tree.

On the tenth day of Christmas, my true love gave to me, ten lords a-leaping,nine ladies dancing, eight maids a- milking, seven swans a-swimming,

six geese a- laying, fi ve golden rings; four calling birds, three French hens,two turtle doves, and a partridge in a pear tree.

On the eleventh day of Christmas, my true love gave to me, eleven pipers piping,ten lords a-leaping, nine ladies dancing, eight maids a-milking, seven swans a-swimming,

six geese a-laying, fi ve golden rings; four calling birds, three French hens, two turtle doves,

and a partridge in a pear tree.

On the twelfth day of Christmas, my true love gave to me, twelve drummers drumming,

eleven pipers piping, ten lords a-leaping, nine ladies dancing, eight maids a-milking,

seven swans a-swimming, six geese a-laying, fi ve golden rings; four calling birds,

three French hens, two turtle doves,and a partridge in a pear tree.


Find other Aveda locations at 800.328.0849 or aveda.com.

#401-1150 Hillside Drive250-374-7700www.changesstudio.com


AppetisersPinwheels2 (8 ounce) packages cream cheese, softened1 (1 ounce) package ranch dressing mix2 green onions, minced4 (12 inch) fl our or rice fl our tortillas1/2 cup red bell pepper, diced1/2 cup diced celery1 (2 ounce) can sliced black olives1/2 cup shredded Cheddar cheese

In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you’d like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Hot Onion Dip3 (8 ounce) packages cream cheese, softened1 onion, fi nely diced2 cups grated Parmesan cheese1/2 cup mayonnaiseDirectionsPreheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise.Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Swedish Meatballs1 pound ground beef, 1/2 pound ground pork1/2 cup diced onion, 3/4 cup bread crumbs1 egg, 1/2 cup milk1 tablespoon dried parsley1 tablespoon Worcestershire sauce2 teaspoons salt, 1 teaspoon pepper1/4 cup vegetable oil1/4 cup all-purpose fl our1 teaspoon paprik, 1 tablespoon salt,1 teaspoon pepper2 cups boiling water3/4 cup sour cream

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.

Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.

To make the sauce: In a saucepan, combine oil, fl our, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.

When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

We offer fresh local and regional products that provide delicious

taste and healthy results for you and your family.

250-573-1193#105-5170 Dallas Drive, Kamloops • 8am - 9pm everyday!

~ Full Grocery ~ Fresh Bakery ~ Deli ~ Produce ~ Meat

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Your locally owned & operated

Christmas store in Dallas!

kery


DECK THE HALLSDeck the halls with boughs of holly

Fa la la la la, la la la la.‘Tis the season to be jolly

Fa la la la la, la la la la.Don we now our gay apparel

Fa la la la la, la la la la.Troll the ancient Yuletide carol,

Fa la la la la, la la la la.See the blazing Yule before us,

Fa la la la la, la la la la.Strike the harp and join the chorus,

Fa la la la la, la la la la.Follow me in merry measure,

Fa la la la la, la la la la.While I tell of Yuletide treasures

Fa la la la la, la la la la.Fast away the old year passes,

Fa la la la la, la la la la.Hail the new, ye lads and lasses,

Fa la la la la, la la la la.Sing we joyous all together,

Fa la la la la, la la la la.Heedless of the wind and weather,

Fa la la la la, la la la la.

JOY TO THE WORLD!

Joy to the world!The Lord is come;

Let earth receive her King.Let ev’ry heart prepare Him room,

And heav’n and nature sing,And heav’n and nature sing,

And heav’n and heav’nand nature sing.

Joy to the worldThe Saviour reigns,

Let men their songs employ,While fi elds and fl oods,Rocks, hills, and plains,Repeat the sounding joy,Repeat the sounding joy,

Repeat, repeat, the sounding joy.

He rules the worldWith truth and grace,

And makes the nations proveThe glories of His righteousness,

And wonders of His love,And wonders of His love,

And wonders, and wondersof His love.

Lunch ~ Dinner ~ Catering

250.374.2913 • 326 VICTORIA STREET

The Holidays Are Deliciousat

Our Gift Certifi cates make great stocking stuffers


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JOLLY OLD ST. NICHOLAS

Jolly old St. Nicholas,Lean your ear this way.

Don’t you tell a single soul,What I’m going to say.

Christmas Eve is coming soon,Now you dear old man.

Whisper what you’ll bring to me,Tell me if you can.

When the clock is striking twelve,When I’m fast asleep.

Down the chimney broad and black,With your pack you’ll creep.

All the stockings you will fi nd,Hanging in a row.

Mine will be the shortest one,You’ll be sure to know.

Johnny wants a pair of skates,Susy wants a dolly,

Nellie wants a story book,She thinks dolls are folly.As for me, my little brain,

Isn’t very bright,Choose for me old Santa Claus,

What you think is right.

HAVE A HOLLY JOLLY CHRISTMAS

Have a holly jolly Christmas It’s the best time of the year

Well I don’t know if there’ll be snow But have a cup of cheer

Have a holly jolly Christmas And when you walk down the street

Say hello to friends you know And everyone you meet

Ho ho the mistletoe Hung where you can see Somebody waits for you

Kiss her once for me

Have a holly jolly Christmas And in case you didn’t hear

Oh, bygolly Have a holly jolly Christmas

This year!


O CHRISTMAS TREEO Christmas tree, O Christmas tree,O tree of green, unchanging.Your boughs, so green in summertime,Do brave the snow in wintertime.O Christmas tree, O Christmas tree,O tree of green, unchanging.

O Christmas tree, O Christmas tree,You set my heart a singing.Like little stars, your candles bright,Send to the world a wondrous light.O Christmas tree, O Christmas tree,You set my heart a singing.

O Christmas tree, O Christmas tree,You come from God, eternal.A symbol of the Lord of Love,Whom God to man sent from above.O Christmas tree, O Christmas tree,You come from God, eternal.

O Christmas tree, O Christmas tree,You speak of God, unchanging.You tell us all to faithful be,And trust in God eternally.O Christmas tree,O Christmas tree,You speak of God,unchanging.

WINTER WONDERLAND

Sleigh-bells ring, are you lis’nin,In the lane, snow is glist’nin,

A beautiful sight, we’re happy tonight,Walkin’ in a winter wonderland!

Gone away is the bluebird,Here to stay is a new bird,

He sings a love song, as we go along,Walkin’ in a winter wonderland.

In the meadow we can build a snowman,Then pretend that he is Parson Brown,

He’ll say, “Are you married?”We’ll say, “No, man!”

“But you can do the jobWhen you’re in town!”

Later on, we’ll conspire,As we dream by the fi re,

To face unafraid, the plans that we made,Walkin’ in a winter wonderland!

n God eternally.s tree,s tree,

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Heather’s Fabric Shelf

Stitched With A WishStitched With A Wish

#4-685 Tranquille Road(next to Baskin Robbins) 250-376-7630

May this Christmas deliver meters of happiness and joy to you and yours. We’ve really enjoyed getting to know you and look forward to our continued friendship.Merry Christmas, Everyone!


Chartwell’s Winter Guest Stay program is designed to offer

short-term accommodation with the level of support you

need. This includes a relaxed environment, nutritious dining,

and on-site activities and services. Come explore peace of

mind retirement living without a commitment, and leave the

shovelling to someone else this winter. We have a furnished

suite waiting for you.

Want to take a vacation from winter without needing a passport?

Try a Winter Guest Stay at your neighbourhood Chartwell retirement residence!

wellCHART .COM1789 Primrose Court, Kamloops, BC

Please RSVP by Nov. 4th

COMPLIMENTARY Veterans LunchNov. 11th

At Chartwell, we believe it is the duty of all Canadians to thank our veterans. It is but a small gesture to those who offered such a great sacrifice for our country. Please call us to arrange your complimentary lunch.

Call us to book your personal tour today and a complimentary lunch.

Call us at 250-851-8800

kamloops this weekyp131112

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