Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
Ehdah Cho Staff wish you all a Happy Holiday Ehdah Cho Store Hay River Reserve 867 874-6513 Dec. 15 - 23 Dec. 24 Dec.25 26 Holiday Hours Regular Hours Open til 3pm Closed Merry Christmas Dec. 27 - 30 Dec. 31 Jan. 1 Regular Hours Open til 3pm Closed Happy New Year Regular business hours resume on Jan. 2. OUR CHRISTMAS OFFERINGSare available but once a year All our coffees are available as whole beans or custom ground to your specifications. We will also mix your own specially requested blend. If you cant make it to Yellowknife to pick up your items we can even mail coffee to your home 3-4802 50 Ave. Lower Level YK Centre Yellowknife NT X1A 3S5 867 873-8782 infogourmetcupyellowknife.ca Hours of Operation Monday - Friday 730 a.m. - 6 p.m. Saturday 9 a.m. - 6 p.m. Sunday Noon - 5 p.m. throughout Dec. OUR HOLIDAY CUPS WILL KEEP YOU UP 100 KONA JAMAICA BLUE MOUNTAIN CLASSIC CHRISTMAS BLEND a medium blend of regular coffee beans Thank you for your Patronage in 2015 Annas Home Cooking Holiday Bake Sale and Childrens Dance Party is Sunday Dec. 13 from 100-500. Annas Home Cooking will be closed for the month of December but in the New Year we will be serving all your favorites like Egg Salad Sandwiches Morning Glory Muffins Raspberry Smoothies Beef Stew Thai Salad Rolls and Roast Supper. Seasons Greetings From Shandiee Julia Sharon Joan and Anna Reprinted with permission of Northern Life Museums A Very Fort Smith Christmas Exhibit. FILLING 3 lbs. ground pork dont make it too lean 1 large onion diced tsp. of ground cloves or more to taste tsp. of cinnamon or more to taste Salt and pepper to taste 3 large potatoes peeled chopped Chicken broth Enough pie dough to make two pies Put all the ingredients in a large pot raw potatoes and all. Cover the ingredients with chicken broth so that it comes to the top of the meat. Cook everything on the stove top covered over medium heat. Let it boil gently about 1 hour until the meat is no longer pink and the potatoes are soft. Dont hesitate to add more chicken broth if everything is getting dry and dont forget to stir everything. Let the lling cool and mash the potatoes into the pork lling with a fork. If the lling is not sticking together add some bread crumbs. Roll pie dough onto the pie plate and add the lling top it up. Top the pie with another layer of dough. Pinch the edges and crimp it to look nice. DO NOT brush the top of the pies with an egg wash until you are ready to cook the pies. If freezing the pies just wrap them tight with aluminum foil. Bake the pie on the middle rack at 350 for about one hour or when heated through. Remember that the meat is already cooked you just have to cook the dough. Submitted by Joanne Gauthier TourtireTourtireTourtire Submitted by Joanne Gauthier 1 8 to 10 lb. wild goose dressed cup lemon juice 1 tsp. salt tsp. pepper cup butter 1 onion chopped STUFFING 1 large cooking apple chopped cup raisins 4 cups bread crumbs tsp. salt tsp. pepper 8 slices bacon cup bacon fat Place goose in a roasting pan. Sprinkle goose inside and out with lemon juice salt and pepper. Melt butter in a skillet and add onions. Cook until tender. Mix apples raisins bread crumbs salt and pepper. Set aside to cool. Pack stufng lightly into cavity of goose. Close the opening. Rub goose with bacon fat. Place strips of bacon over goose. Cover and roast at 350 for 30 minutes per pound. Baste frequently. Courtesy of The Rural and Native Heritage Cookbook Wild Goose with AppleRaisin StuffingWild Goose with AppleRaisin StuffingWild Goose with AppleRaisin Stuffing