lola WHEN WE asked our readers to send us their favorite holiday recipes, the North Shore News office received more than 100 responses, The North Shore's cooks have sent us recipes for special dinners, recipes for dealing with leftover turkey, easy meals for busy days, and lots of recipes for all kinds of treats. Although a holiday season cook book will not be published by the ay li News, we will publish as many of these recipes as we can in either the pages of our Chrisunas Windows, in our weekly Food pages, o¢ even in other News sec- tions. Unfortunately we are not able to pre-test all of the recipes we have received, so we trust that the good cooks of the North Shore have given us gems to brighten up your holiday season, Happy cooking. tchens WATCH NEXT week's Christ- mas Windows pages for the winners of the North Shore News holiday recipe turkey draw. "ay Explorer gives you a Nokia pocket phone for just $149, And for only $49.95“ a month you get: * Unlimited local calling for the first 50 days and nights * 50 minutes of business airtime a month * And unlimited local weekend calling 1234 Marine Drive, North Van. (1/2 Block west of Pemberton) 7017 Fuji QuickSnap Flash only *45® Plus for a limited time receive a “Far Side’ mug* at no extra charge. (*approximate value: $6.00) Perfect for office parties or great stocking stuffers! Christmas Cranberry Bread 2¢. flour % tsp. salt 1% tsp. baking powder 4% tsp. baking soda 1c. sugar Grated rind of 1 orange 2c. chopped cranberries 4c. meited unsalted butter %e. orange juice Ac, walnuts (optional) Mix dry ingredients together. Mix cranberries through food chop- per and add to the dry ingredients. Combine wet ingredients. Mix all wet ingredients with dry ingredi- ents until all is moistened, Fold in nuts, Place in greased loaf pan. Bake | hour at 350°F, : Presentation of this Christmas Cranberry Bread should be on a lightly sugar-dusted plate. Mrs. F. C. Nightingale North Vancouver Christmas Carrot Pudding THIS IS a recipe I have used every Christmas for 22 years. Even if Christmas dinner isn’t served at our house, { am always asked to bring it with me. It isn't Christmas without it. . Wet ingredients: 1c. each grated carrat, apple, and potato 1c. raisins %c. prated butter 2 eggs 1 Tbsp. molasses 1c. mincemeat Dry ingredients: le. sugar 1% «., all-purpose flour 2 tsp. baking powder 1 tsp. cinnamon Sauce: ; 1 pkg. cooked vanilla puddin Mix together all wet ingredients. Sift all dry ingredients into liquid. Place in steamer after covering con- tainer tightly with aluminum foil. Steam for 2-1/2 hours. Makes 8 c, of pudding. Simply reheat in steamer or oven. Serve with cooked packaged vanilla pudding mix. Simply heat on stovetop with enough milk to make light sauce. Stir constantly. Mary Tindale North Vancouver Christmas Cake THIS RECIPE has been passed down through the generations of my mother’s family —- from her grand- mother, to her mother, to my mother and to me. Through the years, I still have not had a Christmas cake to com- pare with the taste and texture of this recipe. Other than pussing it on to a daughter-in-law this is the first time it-has been allowed to become pub- lic. 10 eggs, very well beaten Add 2% ec. white sugar and beat well. Add 1 Ib. soft butter (not melted, just soft). Then add % c. fruit juice (rum can be substituted). “”e. milk 1 Ib. cherries 1 Ib. almonds 8 pineapple rings %ce. peel 1 tb. pecans 1 Ib. walnuts 1 Ib. dates (All the preceeding items should be chopped and the almonds blanched) 1 tsp. lemon extract 1% tsp. (good measure) allspice 1% tsp. (geod measure) cinnamon 14 tsp. (good measure) nutraeg 1% tsp. (good measure) pastry spice 1 tsp. salt 5 Tbsp. molasses 2 apples 2 Ibs. currants, floured 1 Ib. white raisins 4 heaping tsp. beking powder 1 tsp. baking seda 5. flour . : Mix baking powder and ‘soda into first 2 c. of flour with sifter. Remainder of flour does not need to be sifted. Bake at 300°F approximately 6 hours for a big cake, ; Everyone in the family MUST have a stir for good luck! Donna Bourne North Vancouver DUBRULLE FRENCH CULINARY SCHOOL. JOVE TO COOK? At DUBRULLE FRENCH CULINARY SCHOOL we have the recipe for success: ~ classically-trained Chef Instructors - focused 17 week Diploma programs - hands-on curriculum - 30 hours/week intensive training - job placement ~ limited enrollment FUJI CAMERAS Clearshot DL-35 DL 95 Super $9 88 $i eae $4 pes North Vancouver stores only! Park & Tilford 983-3032 Pomberton Plaza 985-3069 — 4 oe We offer professiondl training in Culinary Ants and Pastry & Desserts every January, May and September. Call our Registrar for more information or to arrange u tour of Nobody ofters you more for iess..just think. our training kitchens in Vancouver ~ 738-3155. Motrotown + North Vancouver + Park & filford « North Dotta « White Rock » Port + Ladner - Sq Ce Coquitlam - Richmond « Langley « Surrey = Clearbrook » Mission + Chilliwack » Saanich + Meple Ridge (2 Locations) *{ a) pa (~ ——