S.A.M. Christmas in Sidney TheReview Wednesday, December 2, 1992 — 5 @ Peach pizza is pretty as a picture Pharmasave’s Peach pizza CRUST: 1/2 cup butter 1/4 cup icing sugar 1 cup flour FILLING: 2 tbsp. peach or apricot jam, melted 4 oz. cream cheese 1 tsp. grated orange rind 1/2 cup whipping cream 4-6 peaches, peeled, pitted and Gordon Hulme’s Fiesta Hot Chocolate 1 cup cocoa 2 tablespoons all-purpose flour 2/3 cup grated piloncillo or 1/4 cup packed dark brown sugar 8 cups milk 6 whole cloves 2 sticks cinnamon, broken into halves 4 tablespoons powdered sugar 1 tablespoon vanilla Whipped cream 10 sticks cinnamon Mix cocoa and flour in 2-quart saucepan. Stir in piloncillo, milk, cloves and 2 sticks cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered 5 minutes (do not boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 10 cups or mugs. Serve with whipped cream and cinnamon Sticks. sliced GLAZE: 2 tbsp. comstarch 2 tbsp. brown sugar 2/3 cup orange juice 1/2 cup peach or apricot jam DIRECTIONS: CRUST: In a bowl with a pastry blender, combine butter, icing sugar and flour until mixture holds together when pressed with fin- gers. Using fingers, pat into 12 pizza pan; prick all over with a fork. Bake at 350 degrees F (180 degrees C) oven for 15-20 minutes cea until lightly browned; let cool. FILLING: Brush crust with melted jam to seal. Beat together cream cheese, orange rind and whipping cream. Spread over jam- glazed crust. Arrange peach slices on top in an attractive pattern. GLAZE: In small saucepan, blend together cornstarch, brown Sugar, orange juice and jam. Cook, stirring constantly until mixture boils and becomes thickened and clear; let cool slightly. Spoon over peaches. Refrigerate until serving time. Makes 8-10 servings. BS Sidney Sight and Sound's Stuffed Salmon with delicious Tarragon Sauce Salmon: 2 X 300 g. package frozen chopped spinach 3 tbsp. butier 1 onion, finely minced 5 lbs. saimon, filleted Salt and pepper Sauce: 4 tbsp. butter 4 tbsp. flour 3 cups whipping cream juice of 2 lemons 2 tbsp. tarragon 1/8 tsp. salt 1/8 tsp. ground white pepper Preheat the oven to 425 degrees. Cook the spinach, squeeze out all the water and set aside. Melt the 3 tbsp. butter in a skillet and saute the onion until soft. Add to the spinach and mix well. Sprinkle the inside of the salmon generously with salt and pepper. Spread the Spinach mixture over the salmon and close the fish. Butter a large piece of foil, place on a cookie sheet and place the fish on top. Wrap securely and bake for 35-45 minutes or until the fish is cooked. To make the sauce, melt the butter in a saucepan, stir in the flour and cook one minute to make a smooth roux. Gradually stir in the cream until you have a smooth thickened sauce. Add the remain- ing ingredients and cook 1 minute. Serve over the salmon. Where Santa Shops for all Santa Claus arrives in Brentwood SANIA CLAUS ARRIVED in Brentwood Bay, much to the delight of a crowd of children and families at the Brentwood Inn marina, last year. This year, Santa is scheduled to arrive by boat at about 9:30 a.m. Dec. 5, where he will be met by the Central Saanich volunteer fire department for the trip to the Brentwood Bay church hall on West Saanich Road. Santa will be available for photos with children from 10 a.m. until 12 noon. From there he will be going to the Peninsula Co-Op mall on Keating Crossroad for an afternoon appearance. \S e & y A d - | his Christmas Craft Supplies... e Grape vine, wire, & fire wreaths ¢ Christmas ribbons made from velvet, satin, raffia & paper e Baskets galore in all shapes & sizes e Cello and grass for Christmas Gift Baskets e Cones, berries & Christmas trims e Sidney's best selection of silk & dried flowers AND MUCH, MUCH MORE!! Decorate every room in your house with supplies from 3 2499 Beacon Ave., Sidney “Just Steps Away | from the Wharf Gobel ed ERE DRT Pa IE IS LP ia Ea Aes