from CSW.Toronto

specials for thanksgiving :

Corn & Sage Risotto

Metric Ingredient Imperial 15 ml olive oil 1 tbsp 250 ml whole kernel corn 1 cup 250 ml red pepper, chopped 1 cup 125 ml onion, chopped 1/2 cup 425 ml uncooked long grain rice 1 3/4 cup 1 L chicken broth 4 cup 5 ml ground dried sage 1 tsp 1 can cream of celery soup 1 - parmesan cheese, grated -

In large saucepan; heat oil over medium heat. Add corn, pepper and onion. Cook for 6 minutes or until vegetables begin to brown. Add rice and cook for 30 seconds, stirring constantly. Stir in broth and sage. Heat to boil. Reduce heat to low. Cover saucepan and cook for 20 minutes or until rice is done and most of liquid is absorbed. Stir in soup. Cook for 2 minutes until heated through, stirring occasionally. Sprinkle with cheese. Serves 8

From CS_W  Toronto a special for Christmas

Orange Chocolate Truffles

Prep Time: 15 min, plus chilling time Servings: about 5 dozen Adding some finely grated orange zest really intensifies the flavour in these easy truffles. What You'll Need 1 can (300 mL) Regular Eagle Brand® sweetened condensed milk 16 squares (1 oz/28g each) semi-sweet chocolate 1 tbsp (15 mL) pure orange extract, or to taste ½ tsp (2.5 mL) finely grated orange zest (optional) Optional Coatings: finely chopped roasted hazelnuts/filberts or other nuts, unsweetened cocoa powder, green decorating sugar, icing sugar or ½ cup/125 mL unsweetened cocoa powder mixed with 2 tbsp/30 mL icing sugar. What's Next 1. Combine sweetened condensed milk and chocolate in heavy bottom saucepan over low heat, stirring continuously until chocolate is melted. 2. Remove from heat and stir in orange extract (and zest, if using). Chill until firm enough to handle, about 2-3 hours. 3. Shape into 1-inch (2.5 cm) balls (a melon baller is helpful). Roll in any of the coatings, and place on parchment lined cookie sheet. Chill again until firm. (I have made these! They are sooooooo good!)