Part of the holiday traditions for many of us is preparing our favourite recipes. Looking through our archive articles, I came across these in our December 1983 issue. I’ve recreated them here for you. Put on your apron and stir up some memories…..

Tourtiere: Traditional French-Canadian Pork Pie served Christmas Eve
1 ½ lbs. ground pork
1 medium onion, chopped
2 gloves garlic, minced3/4 cups water
1 tsp salt
¼ tsp each: pepper, thyme, savoury or sage
Dash of cloves
1 small bay leaf, crumbled

In skillet or heavy saucepan cook pork until it loses its pink colour, stirring with a fork.( If meat is very fat, drain off a little). Add remaining ingredients, cover and simmer about 15 minutes or until most of the liquid is absorbed but still very moist. Let cool. Line a 10” od deep 9” pie plate with pastry, fill with meat mixture, cover with top crust, brush with slightly beaten egg yolk, seal edges well, cut a dew slits in top. Egg yolk will make pastry shiny and is optional. Bake in 425% F oven about 30 minutes or until well browned. Cut in 6 or 7 wedges to serve.

Mulled Wine: England and Sweden

1 bottle dry red wine
3 whole cardomon seeds crushed
3 whole cloves ½ cup sugar
1 stick cinnamon 1/2 cup raisins
Peel of ½ orange ½ cup blanched almonds

Combine wine with spices and orange peel. Cover, let stand 12 hours, add sugar and raisins. Bring almost to boil. Add almonds and serve hot in mugs. Makes 10-12 servings

Basic Shortbread: Scottish and English Tradition
2 cups butter at room temperature (500g)
1 cup fruit sugar, very fine (250 ml)
31/2 cups all purpose flour (675 ml)
½ cup rice flour (125 ml)

Cream butter well. Blend in sugar, cream thoroughly. Combine flours; using wooden spoon gradually beat into cream mixture. Press into ball and knead lightly on floured board unyil smooth. Pat dough into 2-0 “ square pans about ½ “ thick or shape into rounds, place on baking sheet or pie plates. Bake in 275% F (140% C) or about 45 minutes or until lightly brown. Let cool thourghly before storing in tins. Makes about 72 pieces. * Dough may be rolled and cut into desired shapes or pressed into a shortbread board.

Spiced Nuts: Middle East
2 cups salted mixed nuts or peanuts
1 egg white, slightly beaten
5 tbsp granulated sugar
4 tsps cinnamon
1 cup raisins
½ tsp salt

Combine nuts and egg white, toss until well-coated. Combine sugar and cinnamon, sprinkle over nuts, stirring until well coated. Spread in baking sheet. Bake in 325%F oven for about 20 minutes stirring once or twice. Stir in raisins and sprinkle with salt. Cool. Store in covered container.