SO — Wednesday, December 18, 1991 ~ North Shore News Recipes for traditional Christmas cookies rM AT risk of having readers throwing heavy objects in my direction. Remember what the Greeks used to do to bearers of bad news? Here’s the scoop. Not only is my Christmas shopping complete — but everything is wrapped. 1 had little choice — when your youngest daughter decides that Mom is dragging her iail, that kid nags. She appears at the door, demanding coffee and hauls ovt the list. This kid would do well with a bull whip on a Roman galley! Migawd are the Mc- Creadies organized this year. Not oniy me — she’s got her Dad lined up te pick her up after work tonight and he's getting the shopper's tour as well. She prom- ised to make him take her out for dinner and after that she’d take him home to her apartment and wrap all his gifts. He won’t know what hit him. Well, with that out of the way, I've got time to bake. Our middle daughtcr does the bulk of my Christmas baking. 1! reaily teel sorry for people who raised sons only! Daughters are wonderfui. Our oldest is the decorating depart- ment, wheeling her truck (yeah! — this petite lady drives a big GMC with a crew cab). Transpor- ting trees ior the family is her speciaity. 1 suggested that Dec. 20 would be 2 good day and | know that there will be a big, wet tree hauled into my living room on schedule. So, I’m digging through the ’ files to bake. Cookies are on this week’s list. . Almond Crescents I’ve been making these since I was 17. At that time, the love- of-my-life was a UBC student and I was the girl-he-left-behind in Medicine Hat. Every Sunday afternoon, I’d bake to send the poor dear a care package. The fact that we both went on to marry others isn’t the point. I learned to bake very well! Y, cup butter "% cup Crisco Y cup sugar % cup finely chopped blanched almonds 1% eup all purpose flour Vs teaspoon satt VY teaspoon almond extract Beat butter and Crisco with sugar until well blended. Add re- maining ingredients and mix with your hands until well mixed. Chill. To bake, break off bits of Barbara McCreadie BUDGET BEATERS dough about the size of a walnut. Roll between your hands into a 2" string. Form into a crescent, plumping up the middle and tuck- ing the ends around. Bake at 325° about 15 minutes or until firm but not brown. Toss gently in icing sugar. Bird's Nests My mother used to make these for Christmas. | used to sneak them out the door to share with friends. Everyone loved them — it was worth caiching hell! l cup butter, softened = - Y. cup sugar 2 egg yotks 2% cups flour Y% teaspoon salt 2 ege whites, slightly beaten 1 cup finely chopped walnuts mariskino cherries, halved Mix butter and sugar with elec- tric beater on slow speed. Add egg yolks, Don’t whip’ the mixture, simply blend. Add about one cup of the flour and the salt. Blend. Stir in remaining flour and mix with your hands until combined. Form into balls the size of a wainut. Dip in cgg white and roll in walnuts. Lay balls on an ungreased cookie sheet and press down in the center of each with your knuckle. Top each with a cherry half. Bake at 325° about 20 minutes or until firm. Rum Bails 1 cup shelled pecans, finely chop- ped 2 tablespoons sugar Yr cup butter 1 tablespoon dark rum 1 cup flour Notice to Hol Travellers Sowen Island Effective: Christmas Day and New Year's Day only. On Christrnas Day and New Year's Day, the first sailings to and from Bowen Island have been cancelled. The cancelled sailings are as follows: Lv. Bowen Island 5:55 am 6:45 am Lv. Horseshoe Bay 6:20 am 7:10 am Over the busy holiday season, allow extra travel time to the terminats, and look for traffic controllers to help you get where you're going. From all of us at BC Ferries, have a very happy holiday. BC FERRICS Schédulés subjact to change without notice. Wha m5 eae & Py Y teaspoon salt maraschino cherries powdered sugar Mix all ingredients except the cherries and powdered sugar until it holds together. Wrap a cherry in a tablespoonful of dough. Bake on an ungreased ccckie sheet, 15 minutes at 325°. Roll each bail in powdered sugar. Icebox cookies are delicious and quickly baked for unexpected guests. You can freeze the rolls — they thaw to cutting consistency in an hour. [ like them studded with walnuts and read and green cherry bits. Festive. Icebox Cookies Hint: To make these regular shaped, press the dough inte smali juice cans. You can open the clos- ed end when you're ready to bake and press the dough out. 3/2 cups flour 3 teaspoons baling powder 1 cup margarine 2 cups brown sugar 2 eggs 2 teaspoons vanilla 1 cup finely chopped walnuts V2 cup each, red and green can- died cherries, finely minced Combine the flour and baking powder. Beat the margarine until fluffy and gradually add the sugar. Add eggs, one at a time. Add the vanilla, nuts and cherries. Stir in the flour mixture. Form in- to logs and wrap tightly in plastic wrap and bag. Chill until very firm. These may be kept refrigerated for a week before baking. To bake, cut rolls mto '4"’ slices, place on an ungreased cookie shect and bake at 375° about 10 minutes, BEST BUYS SUPER VALU: Frozen turkeys, 88¢ Ib.; whole ham, cooked, 98&¢ Ib.; butter, $1.98 Ib., (L); Parkay, 34, $1.98 (L); Tetley teabags, 144#, $4.98; sprouts, 38¢ Ib.; cel- ery, 27¢ lb.; avocados, 3/99¢, SAVE ON: Whole Toupie hams, $1.67 Ib.; (L); chicken legs, no backs, $1.27 !Ib.; ground pork, $1.97 Ib.; Nabob coffee, $1.66 ({L); Green Giant tinned vegetables, asst., 74¢; sprouts, 16¢ Ib.; yams, 16¢ Ib.; green onions, 18¢, SUPERSTORE: Aristocrat hams, cooked, boneless, $3.58 lb.; Club Pack tenderloin steak, $5.88 Ib.; No-Name corn, !2 tins, $6.88; Sunspun frozen vegetables, asst., Z K, $3.48; green beans, 88¢ Ib.; limes, 38¢ Jb.; red emperor grapes, 58¢ Ib, STOGNG’S: Fresh turkey, $1.28 Ilv.; Toupie hams, $2.98 tb.; burt portion, ready-te-eat hams, $1.78 Ib.; pork or dinner sausage, $1.78 ib.; ground pork, $1.78 Ib.; Cloverleaf sockeye, flats, $2.09; Red Rose teabags, 144#, $4.89; yams and tomaiczs. 49¢ Ib. . 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