Gift Guide 2009

Gift Recipe

&

GUIDE 2009 Tasty Traditions

2

Webster-Kirkwood Times & South County Times

Gift & Recipe GUIDE

Webster Wonderland of Delights Join

us in

old orchard

the weekend of

for a

december 5th & 6th

December 5 All Day Neighborhood Cookie Swap Stop by your favorite shops and try a plethora of holiday goodness and pick up the recipes for you to make at home. Special eventS happening throughout the weekenD: Live Music • Book Signings Holiday Photo Specials • In-Store Specials Free Hot Chocolate

SKATING! WINTER'S COOLEST SPORT!

WEBER’S FRONT ROW

GRAFICA FINE ART

8169 Big Bend Blvd., 961-4500 Great food without the attitude. Gift certificates available. www.webersfrontrow.com

7884 Big Bend Blvd., 961-4020

Original paintings, sculpture, fabric art, glass, prints, mirrors. CUSTOM FRAMING www.graficafinearts.com

GO FIGURE SKATES

7507 Big Bend Blvd., 961-2SK8 St. Louis’ only full service figure skating store. Largest selection of skates and skating gifts in the Midwest. www.gofigureskates.com

HAIR AFFAIR

8122 Big Bend Blvd., 968-3253 A FULL SERVICE SALON Gift Certificates Available www.hairaffairstl.com

CYRANO’S

603 E. Lockwood Ave., 963-3232

NOW OPEN! The Room at Cyrano’s! A fun, private space for all types of events and celebrations. www.cyranos.com

BEN FRANKLIN

15 S. Old Orchard, 961-1274 12616 Lamplighter Square, 843-7313

Craft supplies, fabric, beading supplies, custom framing, cards, decorations, gifts, wrapping supplies and so much more.

MERCHANT & BUSINESS ASSOCIATION OF OLD ORCHARD Big Bend from Lockwood to Shrewsbury Ave. www.oldorchardwg.com

KRUEGER POTTERY

8153 Big Bend Blvd., 963-0180 Handmade pottery, wood and glass. Classes for ages 5 and up. Supplies for parents www.kruegerpottery.com

NORdmANN

mUSIC FOLK

8015 Big Bend Blvd., 961-2838 The best selection of folk instruments in the area for over 30 years. www.musicfolk.com

7714 Big Bend Blvd., 783-0300 Join us November 21 for fun family portraits or December 6 for a Holiday Theme Portrait Special. Great for gifts and holiday cards. $25 session fee. Appointments necessary. Call Lisa at 314-783-0300



Tasty Traditions

~ TABLE OF CONTENTS

Many thanks to our readers for sharing their recipes. .Congratulations to Beth

Purcell of Kirkwood. She is the winner of our drawing and will get to choose a $100 gift certificate from one of the advertisers in this year’s Gift and Recipe Guide.

Appetizers Bacon Cheddar Dip................................... 4 Brandied Brie............................................ 4 Lisa & Steve’s Wild Goose Plum Jam..... 4 Michelle’s Cucumber Delights................. 4 Onion Puffs................................................ 4 Shrimp Dip................................................ 4 Sweet Sausage Rolls................................. 4

Side D ish es Baked Stuffed Sweet Potatoes................. 6 Celery Root Salad..................................... 6 Festive Spinach Salad.............................. 6 French Salad............................................. 6 Grandma’s Green Beans........................... 6 Pickled Herring - Red Beet Salad............ 6

Main D ish es Angie’s Favorite Chicken........................ 10 Hawaiian Ham Supper........................... 10 Oriental Ham Casserole......................... 10 Sausage Ring........................................... 10 Turkey Dinner Casserole....................... 10

Holidays 2009

Gift & Recipe GUIDE

SHOP, STROLL &

Celebrate

in Historic Downtown Kirkwood!

Turkey Salad Pie.................................... 10 Uncle Johnny’s Turkey Marsala............ 11

D essert s Alma’s Fresh Apple Cake....................... 11 Almond Bark Candy............................... 11 Aunt Francis’ Oatmeal Cookies............. 12 Bread Pudding........................................ 12 Bubble Bread........................................... 12 Cherry Cheese Pie.................................. 12 Chocolate Macaroon Bundt Cake.......... 13 Cranberry Bread..................................... 12 Grandma Koenig’s Apple Pie................. 13 Greek Cookies......................................... 14 Little Snowballs...................................... 14 M&M Cookies.......................................... 14 Quick Nut Bread..................................... 14 Rolo Sweets............................................. 14 Spicy Squash-Raisin Muffins................. 14 Thin & Crispy Chocolate Chip Cookies........................................... 14 Ugly Cookies............................................ 14

(Recipes have not been tested by Webster-Kirkwood Times, Inc.)

Holiday Walk is November 21st It’s a Holiday Tradition!

This Saturday, celebrate the beginning of the holiday season in historic downtown Kirkwood. Downtown Kirkwood’s numerous specialty shops and restaurants are ready for the holiday festivities to begin.

Join us for a day of fun-filled activities: Downtown Kirkwood Holiday Walk begins at 10 a.m. with Santa’s arrival at Kirkwood Train Station. Photos with Santa until 3 p.m.

Downtown Kirkwood Specialty Stores unveil their holiday gift selections, offer refreshments and special offers to Holiday Walk shoppers.

Free Holiday Trolley Rides and Stories with Mrs. Claus. Catch the Holiday Trolley at the train station and take a ride throughout downtown Kirkwood from 10 a.m. - 3 p.m. Enjoy holiday entertainment and free refreshments at the train station. For a detailed schedule of entertainment and activities please visit our website. The Holiday Walk is sponsored by Downtown Kirkwood Special Business District with support from Argonne Gallery, Keane Insurance Group, McArthur’s Bakery and Nella’s Boutique.

The Perfect Gift Nationally recognized artist Marilynne Bradley will capture the essence of a favorite house, pet, car or place portrayed in watercolor.

Gift certificates available!

MARILYNNE BRADLEY Call 968-1439

www.mgbrad.com

Photos with

Santa

december 3 & 10 • 5-7 p.m.

Bring your camera and your children to the historic Kirkwood Train Station and snap a free photo of your family. Then, visit our unique collection of stores that are open late on Thursday evenings and have dinner at one of our great restaurants. Santa's reindeer will visit on Dec. 10th.

Remember...

doWNtoWN kirkWood gift certificates

Are great for coaches, teachers, family and friends. Purchase gift certificates at the Downtown Kirkwood business office.

www.downtownkirkwood.com • 314-822-0084

3

4

Webster-Kirkwood Times & South County Times

Appetizers

Gift & Recipe GUIDE

Bacon Cheddar Dip • 1 cup mayonnaise or Miracle Whip 1 cup buttermilk 1 cup grated cheddar cheese 1/4 cup onion flakes

michelle’s cucumber delights • 1/3 cup bacon bits 1-1/2 tsp. garlic salt Crackers for serving

Mix ingredients together. Chill and serve with crackers. Leslie Herweck, Kirkwood

brandied brie • In memory of my next-door-neighbor, Claudine Leara, who shared her delicious recipes with me over the years. 3/4 cup brown sugar 1/4 cup brandy 1 cup chopped walnuts

1 lb. Brie cheese Graham crackers for serving

After trying this dish at a party I asked Michelle Weintz to share her recipe with me. This is always popular at our company potluck gatherings. An absolutely delightful appetizer! 8-oz. package cream cheese (softened) 1/2 cup butter (softened) 1 pkg. Good Seasons dry Italian salad dressing mix

2 medium cucumbers 1 loaf party rye bread or pumpernickel bread Dill weed

In a small bowl, stir together cream cheese, butter and dry salad dressing mix. Refrigerate mixture for a few hours to overnight to bring out the flavor. Spread each slice of party rye (or pumpernickel) bread with the mixture. Wash or peel each cucumber and make thin, round slices. Put a cucumber slice (or two, depending on cucumber size) on each spread slice of party rye. Sprinkle with dill weed. Dwight Bitikofer, Webster Groves

Combine brown sugar and brandy in small mixing bowl. Add walnuts. Place brie in oven-proof serving dish. Ladle sugar and brandy mixture over top of brie and cover with plastic wrap. Let marinate in refrigerator for two hours. (Marinating step may be skipped.) Preheat oven to 400 degrees. Remove brie from refrigerator and remove plastic wrap. Place in oven and watch carefully while brie bakes for 10-15 minutes until cheese begins to melt. Cool slightly and serve with graham crackers. Especially good if kept warm while serving.

onion puffs • I’ve been serving this appetizer since 1998 and it’s always a hit of the party. No one can figure out the ingredients. 1 cup mayonnaise 1/2 pkg. onion soup mix

1 pkg. Kavli Crispy Thin crispbread Parmesan cheese

Nancy Rudolph, Concord Village

Lisa & steve’s wild goose plum jam •

Debra Lueckerath, Kirkwood

This recipe brings back the wonderful and enjoyable time my husband Steve and I had making this delicious Wild Goose Plum Jam from the beautiful plum tree in our backyard about ten years ago. Unfortunately, the tree no longer exists, but the memories are still there. The jam makes wonderful gift giving at Christmastime. Our family and friends would always look forward to a jar of our jam. 4 lbs. plums 1/2 cup water 1.75-oz. pkg. fruit pectin

Mix mayonnaise and soup mix. Spread on crispbread. Lay on ungreased jelly roll pan and sprinkle with Parmesan. Bake at 350 degrees for 8 to10 minutes or until cheese is bubbly. Yields 25 to 30 pieces.

shrimp dip • My friend Tommy Ryan gave me his mother’s recipe in the 1980s. I added the cheese for something different. 1 cup mayonnaise 1 cup tiny shrimp, canned or frozen 1/2 cup minced red onion

4-oz. or 5-oz. container crumbled bleu or gorgonzola cheese Cocktail pumpernickel for serving

Mix mayonnaise, shrimp, onion and cheese together and chill. Serve with toasted cocktail pumpernickel. Debra Lueckerath, Kirkwood

1/2 tsp. butter 4 lbs. sugar

Clean jars (without lids and screws) in dishwasher. Run through complete cycle and keep on “plate warmer” setting until ready for use. Meanwhile, soak and wash lids and screws in hot, soapy water, then rinse and dry. Remove pits (do not peel) and finely chop plums in blender a little at a time. Place in a 6-qt. sauce pan. Add 1/2 cup water and bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in fruit pectin. Add butter (to prevent foaming during cooking) and bring to a full rolling boil (one that does not stop when stirred) on high heat, stirring constantly. Add sugar quickly to mixture. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam. Immediately fill jars to 1/8-inch of tops. Wipe jar rims and threads. Cover quickly with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars have cooled, check seals by pressing middle of lid with finger. If lid springs up when finger is released, lid has not sealed. Let stand at room temperature 24 hours. Yields eleven 8-oz. jars. Kept in a cool, dry and dark place, the unopened jam keeps up to one year. The opened jam will keep in the refrigerator up to three weeks. Lisa Rapp, Oakville

sweet sausage rolls • 2 cans refrigerated crescent rolls 1 pkg. Lil Smokies 1/2 cup melted butter

1/4 cup chopped peanuts 3 Tbsp. honey 3 Tbsp. brown sugar

Separate crescent rolls. With a pizza cutter cut three triangles from each roll. Place sausage on long end of triangle and roll up tightly. Combine butter, honey and brown sugar. Add peanuts. Place rolled sausages in 9-inch by 13-inch pan. Pour butter mixture over sausages. Bake at 400 degrees for15 minutes. Leslie Herweck, Kirkwood



Holidays 2009

Gift & Recipe GUIDE

Give the gift of fine meats… formerly Madinger Wines

wrapped gift packages from Hanlens!

FILET MIGNON box of 6 • 8 oz. avg. $59.95 –––––––––––––––––––– ❷ bONELEss sTRIp sTEaks box of 6 • 10 oz. avg. $39.95 –––––––––––––––––––– ❸ RIbEyEs box of 6 • 10 oz. avg. $39.95 –––––––––––––––––––– ❹ cOMbINaTION pkG. 2 filet mignon, 2 strips, 2 ribeyes $49.95 –––––––––––––––––––– suRF & TuRF ❺ tHe AtlANtiC

5

Bi To Sg Enou Sma erve Ygh o l To Wl Enou u, ant gh To

❶

Find your passion for wine by experiencing it.

Grand Opening

Fri., November 20, 4-9 p.m. Sat., November 21, 10 a.m. - 5 p.m.

Holiday Wine Tasting & Gifts Thurs., December 3, 3-9 p.m. Fri., December 4, 3-9 p.m. Sat., December 5, 11 a.m. - 6 p.m.

wine gifts

Unique wines from around-the-world Retail wine shop wine tastings fundraising events Locally owned by Dan and Julie Garland 11 S. Old Orchard • Webster Groves • 314.961.WINE(9463) www.garlandwines.com • [email protected]

2 filet mignon, 2 lbs. jumbo p&d shrimp, 2 lobster tails

$89.95

tHe gulf 4 filet mignon, 2 lbs. jumbo p&d shrimp

$69.95 ❻ sMOkEd whOLE TuRkEy bREasT 9 lb. avg. $27.95 –––––––––––––––––––– ❼ sMOkEd whOLE TuRkEy 9 lb. avg. $24.95 ––––––––––––––––––––

Vegetables not included in meat packages.

Voted BEST Meat Market In St. Louis! - by St. Louis Magazine

Voted BEST Meat Counter! - by Riverfront Times

A gift to give and a gift for you!

4 FREE FILET MIGNON with purchase of 6 or more gift packages

Fine Meats & Catering Delivery Service Available

11037 Manchester 314-966-8606

fax 314-966-1209 OrDer yOur giftS eArly by phone or fax!

2 days notice for steak pkgs., 4 days for smoked items All steaks either choice or prime cuts

6

Webster-Kirkwood Times & South County Times

Side Dishes

Gift & Recipe GUIDE

festive spinach salad • This is a very attractive, easy dish that I’ve prepared for many family meals over the years. The star fruit makes it extra special and adds a light, citrusy taste to the salad. 5 cups firmly packed fresh spinach leaves, with stems removed 1 cup fresh bean sprouts 1/2 cup thinly sliced red onion rings

11-oz. can Mandarin orange segments, drained 3 Tbsp. sliced almonds, toasted 1 star fruit, thinly sliced Poppy seed salad dressing

Combine spinach, bean sprouts, onion and oranges. Sprinkle salad with toasted almonds and arrange star fruit slices on top. Serve with poppy seed salad dressing. Serves 6. Lynda Rosenthal, Kirkwood

French salad • Festive Spinach Salad

My mother-in-law used to fix this delicious salad every Christmas Eve. We’d have different salads and good bread, German cold cuts and cheeses. For dessert we’d serve German Christmas stollens, poppyseed and nut stollens and different Christmas cookies, like Pfefferkuchen, cinnamon stars and peppernuts. 2-1/2 lbs. red potatoes, cooked, peeled and cut into cubes 2 16-oz. cans carrots, drained 2 l6-oz. cans peas, drained 2 Delicious apples peeled and cut into cubes 5 whole bread and butter pickles, chopped

baked stuffed sweet potatoes • 6 medium-size sweet potatoes 6 Tbsp. margarine, melted 3 Tbsp. brown sugar

3/4 cup Mandarin oranges 1/4 cup flaked coconut 6 tsp. margarine, divided

Scrub potatoes and bake at 350 degrees for one hour. Remove from oven and cut a thin slice from one side of each potato. Spoon out all pulp, being careful not to break the skin. Mash pulp, add melted margarine, sugar, oranges and coconut. Mix well and spoon into shells. Dot each potato with one teaspoon margarine. Bake at 350 degrees for 15 minutes. Serves 6.



l Tbsp. capers 1 cup mayonnaise 3 Tbsp. sugar 3 Tbsp. red wine vinegar 1/4 cup white wine Salt and pepper to taste 4 Tbsp. lemon juice

Mix all ingredients in salad bowl. Chill overnight. Renate Kheim, Webster Groves

Betty Collins, Concord Village

grandma’s green beans •

celery root salad • I fix this salad on the 24th of December, Christmas Eve. This recipe has been in our family for a long time. 3 medium celery roots 3 Tbsp. lemon juice 1 small onion, finely chopped 1/4 cup white wine vinegar 1 Tbsp. sugar

1-1/2 tsp. Dijon mustard 3 Tbsp. oil Salt and pepper to taste Fresh parsley, chopped

This was my Grandma Beckerle’s recipe. It is a super holiday vegetable. Most of it can be prepared in advance and it’s a very colorful dish on the table. 1/2 average size onion, finely chopped 1/2 green pepper, finely chopped 14.5-oz. can diced tomatoes

Simmer the onion, green pepper and tomatoes for 15 to 20 minutes. Add green beans and sugar. Continue to simmer until green beans are heated. Salt and pepper to taste. Serves 4. Recipe can be doubled.

Wash celery roots. Boil for one hour or until soft. Peel and cut into cubes or slices. Add lemon juice. Mix all ingredients, except parsley, and refrigerate overnight. Add parsley before serving the salad. Renate Kheim, Webster Groves

1 Tbsp. sugar 14.5-oz. can green beans, drained Salt and pepper

Joan Todt, Fenton

pickled herring - red beet salad • My family likes to have this colorful salad on Chistmas Eve. We also like to eat it on New Year’s Eve. 12-oz. jar pickled herring in wine sauce, drained 1 cup cooked red beets, chopped 1 cup cooked potatoes, chopped 1 cup cooked carrots, diced 2 hard-boiled eggs, chopped 1/2 cup mayonnaise

1/2 cup sour cream 1 Tbsp. prepared mustard 1/2 Tbsp. pepper (or less) 1 Tbsp. lemon juice or 1 Tbsp. vinegar 1/2 tsp. salt 2 Tbsp. sugar

Combine all ingredients and refrigerate at least 24 hours prior to serving. Renate Kheim, Webster Groves



Holidays 2009

Gift & Recipe GUIDE

7

Deck the halls with fruit! Delicious Fruit Design®

Half Dipped in Snowman Keepsake

give the gift of good taste

Visit The Viking Store this holiday season

FREE CHOPPER ATTACHMENT

with the purchase of Viking hand BLender

100$ INsTANT sAvINgs on Viking toasters

Order early for the holidays!

Save 4 $

Starry Sleighride® Half Dipped with Dipped Daisies® and Dipped Stars®

on your order when you mention this ad*

*Offer valid on select products. Cannot be combined with any other offers. Offer code must be used when placing the order. Offer expires 12/31/09 • Code: GIFT2009

To order, please call or visit the location nearest you:

Sunset Hills • 314-849-7722

FREE BLENDER JAR ATTACHMENT

with the purchase of Viking stand Mixer

3802 S. Lindbergh Blvd. ste 106 Sunset Hills, MO 63127

Valley Park • 636-861-1200

912 Meramec Station Rd. ste D (I-44 @ 141) Valley Park, MO 63088

Brentwood • 314-962-6464

2550 S. Brentwood Blvd., St. Louis, MO 63144

1811 South Brentwood Boulevard (located between Whole Foods and St. Louis Bread Company) St. Louis • 314.961.1999 Visit www.vikingcookingschool.com/ladue

Arnold • 636-282-1881

840 Arnold Commons, Hwy. 141, Arnold, MO 63010

EdibleArrangements.com

Copyright © 2009 Edible Arrangements, LLC

Franchise Available. Call 1-888-727-4258

I t ’s a l l r i g h t h e re. Not enough time to get all the things done you have too? Yorkshire Village is your one stop for everything from oil changes to dinner to pets and more. MON-FRI 7 AM - 7 PM / SAT 8 AM - 7 PM / SUN 9 AM - 5 PM

Yorkshire Village has 23 stores and is centrally located at the cross section of Watson Road and Laclede Station Road in Webster Groves.

www.yvshopping.com

Order Online!

8

Webster-Kirkwood Times & South County Times

Visit



Gift & Recipe GUIDE

Old Webster

www.visitoldwebster.com Many shops with Sunday Holiday Hours

in the heart of Webster Groves

“Frosty the Snowman” Tree

What are you getting the dogs for Christmas?

MAKE YOUR HOME MERRY & BRIGHT

Santa’s Little Helper…

Henreitta

Holidays 2009

Gift & Recipe GUIDE

Yucandu Creative Kits too!

Special Discounts up to

25% OFF Linda & Gary Mann

~ Over 100 combined years in the Jewelry Business ~

holiday florals and decor

Old Webster JeWelers ~ family owned ~ 52 W. Lockwood 314-961-8300

southeast corner of Lockwood & Gore Ave.

126 W. Lockwood • 314-962-4844

We give you our attention and our smiles at YOUR little bookshop on the corner (chocolates too!) The Webster Groves Bookshop 100 W. Lockwood • 314-968-1185

38 N. Gore • 961 PUPS (7877) • luckydogstl.com

We’re Spreading Our Wings...

20 Allen Ave. 314-963-4400 www.yucandu.com

PUZZLE STOOLS

Winter at our Wonderland!

...and transforming to a women’s fitness club better tailored to your needs!

Cafe Dining In the Heart of Old Webster

Have a Happy Holiday and A Safe & Healthy New Year

Introducing

Our GIFT CARDS are great gifts!

Gift CertifiCates!

FREE 30 DAYS

Sign up by Dec. 31, 2009 and receive January free!

Williamsburg Christmas Official Williamsburg Holiday Decorations!

Massage • Facials • Nails • Make Up Nutrition • Body Treatments

Each letter a puzzle piece. Made in Missouri - coat racks and name puzzles too! 20 N. Gore • 314-968-9698 • www.appleofyoureyegifts.com

20 Allen Ave. • 314-961-3300

Rolling Ridge Nursery 60 N. Gore • 314-962-3311 • www.rollingridgenursery.com

13426 Clayton Rd. • 314-469-7625

The BesT in GuiTar

SHELTER INSURANCE®

Fabulous Monogrammed Jewelry

“Seek Shelter Today!”

insTrucTion. Period.

29 W. Moody Ave. 314-968-1808 www.vitalityunlimited spa.com

Two ceramic serving pieces in one... Just Flip It! - $30

Excellent degreed staff with years of experience. Relaxed environment with computer-based teaching aides for transcription, recording, jam tracks and other learning tools. Student gigs at local venues and band programs!

(11 p.m. on Sunday)

Webster Groves 101 West Lockwood Avenue 314.963.1976 (Corner of Lockwood and Gore) Clayton 200 South Central Avenue 314.727.1908 www.cjmuggs.com

BY LEMCKE

SUB-ZERO • WOLF • ASKO • DACOR FISHER & PAYKEL • VIKING • GE MONOGRAM SCOTSMAN • THERMADOR • ELECTROLUX

chip & dip cake stand

Bill Newhouse, luTCF 38 W. Lockwood • 314-962-9536 Full Retail Guitar Shop • www.DavidsGuitarLoft.com

DeSIGNER

Sunday Brunch Private Party & Banquet Room Open 7 Days Food till midnight

Serving the community for 16 years 48 W. Lockwood • 314-961-3478 AUTO-LIFE-HOME-FARM-BUSINESS www.shelterinsurance.com

the Initial Design a monogram boutique 25 N. Gore • 314-968-8300

21 N. Gore • 314-961-3900 www.shoptheemptynest.com

COME SEE US AT OUR NEW LOCATION! 104 W. Lockwood 314-968-7575 www.designerappliancesbylemcke.com

Lockwood Avenue from rock HiLL roAd to PLAnt incLuding ALLen, gore, moody, grAy & PAcific

9

10

Webster-Kirkwood Times & South County Times

Main Dishes

Gift & Recipe GUIDE

Angie’s favorite chicken • 4 boneless chicken breasts Salt and pepper to taste 3 Tbsp. butter 1 tsp. paprika

sausage ring •

1 tsp. chopped garlic 1 cup sour cream 1/2 cup mayonnaise 1/3 cup plus 1/4 cup parmesan cheese

Wash chicken and pat dry. Sprinkle with salt and pepper. Melt butter, then add paprika and chopped garlic. Coat chicken with butter mixture. Place chicken in large baking dish and pour remaining butter mixture over chicken. Bake 30 minutes at 375 degrees. Mix together sour cream, mayonnaise and 1/3 cup parmesan cheese. Pour half of sour cream mixture over baked chicken. Bake additional 15 minutes. Pour remaining sour cream mixture over chicken and sprinkle with 1/4 cup parmesan cheese, then broil until brown. Serve hot. Leslie and Craig Herweck, Kirkwood

Hawaiian ham supper • This is a good recipe for using leftover ham and does not take much time. 13-oz. can pineapple chunks, packed in juice Water 1 Tbsp. vinegar 2 Tbsp. brown sugar 1 Tbsp. cornstarch 1/4 tsp. salt

2-1/2 cups cooked ham, cubed or in strips OR 1 lb. frankfurters cut in diagonal chunks 2 Tbsp. butter 1 medium green pepper, cut in strips 2 Tbsp. scallions, sliced

Drain pineapple chunks. Add water to juice to make 1 cup. Blend liquid and vinegar with brown sugar, cornstarch and salt. Saute ham in butter with green pepper and scallions until ham is lightly browned. Stir juice mixture to blend and pour into skillet. Add pineapple, then cook and stir until sauce is clear and thickened. Serve over rice. Makes about 4 cups meat mixture. Louise Hauf, Crestwood

Oriental ham casserole • 1/3 cup butter or margarine 1/4 cup flour 2 cups milk 1 Tbsp. soy sauce

16-oz. can Chinese vegetables, drained 2 cups ham chunks 2 cups cooked rice 3-oz. can chow mein noodles

Melt butter in saucepan. Blend in flour. Add milk and soy sauce and cook, stirring constantly, until sauce thickens and is smooth. Fold in vegetables and ham, then add rice and noodles. Pour mixture into a greased 2-quart casserole dish. Bake at 350 degrees for 30 minutes. Serves 6. Betty Collins, Concord Village

We have used this sausage ring for lots of brunches. 2 lbs. mild pork sausage (can use maple flavored)

1-1/2 cups crushed Ritz crackers 2 eggs

Beat eggs and mix all ingredients and pat into a tube pan. Place in 325 degree oven for 40 to 50 minutes. Can drain the sausage while cooking if needed. Place pan upside down on plate to remove ring and cut into sections to serve. Can make ahead of time and freeze. Thaw before cooking. Serves 6-8. Marcia Loomis, University City

turkey dinner casserole • 3 cups cooked, chopped turkey 10.75-oz can cream of mushroom soup 2 tsp. chopped onion 1 cup finely chopped celery 1 cup peas

1 tsp. poultry seasoning 1/2 cup mayonnaise 2 hard-cooked eggs, chopped 3/4 cup Swiss cheese, shredded

Combine all ingredients except cheese in a 2-quart casserole dish. Bake at 350 degrees for 30 minutes. Top with cheese. Return to oven for 5 minutes to let cheese melt. Serves 4. Betty Collins, Concord Village

turkey salad pie • 9-inch pie crust (store-bought) 2 cups cooked turkey, cubed 8.75-oz. can pineapple tidbits, drained 1/2 cup sliced celery 1/2 cup slivered almonds, toasted

3/4 cup sour cream 1/2 cup mayonnaise 2 Tbsp. honey 1/2 cup shredded mozzarella cheese

Bake pie crust according to directions and set aside to cool. Combine turkey, pineapple, celery and 1/4 cup of nuts. Blend together sour cream, mayonnaise and honey. Add 2/3 cup of the sour cream mixture to turkey mixture and blend well. Spoon into pastry shell and spread remaining sour cream mixture over the top. Sprinkle with cheese and top cheese with remaining 1/4 cup of nuts. Serves 6. Betty Collins, Concord Village

Amish country store

Happy Holidays!

gifts • DecoR

•

fuRnituRe

Holiday open House Fun & Whimsical Personalized Holiday Platter (place your order early!)

new for winter 2009 Christmas Stockings

provence boutique

Available in new Blue Rhapsody and Symphony in Hue.

© 2009 Vera Bradley Designs, Inc.

9723 Clayton Rd. • 314-997-0025 Home of the area’s largest selection of Vera Bradley handbags, soft luggage and accessories

Cat's Meow Embroidery & Gifts Holiday Hours: M, Tues, W, F & Sat 10-5:30 Thu 10-8 • Sun 12-5

12065 Manchester Road 314-909-1415 • www.catsmeowdesigns.com

Fri. & Sat. Nov. 20 & Nov. 21 9 a.m. – 5 p.m. FREE Amish gift w/purchase of $15 or more Bring in this ad for your chance to win a hand-crafted Amish Rocker

7580 Watson Rd. • 314-968-8900



Holidays 2009

Desserts

Gift & Recipe GUIDE

It was Thanksgiving 1983. Standing (from left) Ann Warrings, Joseph Spezia, Ed Warrings and Bobby Macher. Seated (from left) Joann Ratliff, Rose Macher, Bob Macher, John Bandera (Uncle Johnny) and Josephine Bandera.

11

Alma’s fresh apple cake • This family recipe was a favorite of my mother-in-law, and she fixed it for our family dinners and holidays. It stays fresh and moist for days, but it never lasts that long. Delicious! 1-1/2 cups of butter 2 cups sugar 2 eggs 3 cups diced apples (usually Jonathans) 1 cup chopped nuts 1 tsp. vanilla

Cream butter, then slowly add sugar and then the eggs. Cream ingredients for two minutes. Add apples, nuts and vanilla. Combine flour, cinnamon and baking soda and add to previous ingredients. Bake in a 9-inch by 13-inch pan at 350 degrees for one hour. Serve as baked, or with a sprinkle of powdered sugar or a dollop of whipped cream.

uncle johnny’s turkey marsala • My uncle was an award-winning executive chef at a large hotel in Chicago. But when he came to St. Louis to visit at Christmas, he was just “Uncle Johnny.” He would eat family-style meals that my mom or grandpa would prepare. Once, when I was about 12, I made lunch, hot dogs and beans right out of the can into the frying pan. But he said it was the best meal he had ever eaten. (And I believed him.) Then I asked him to show me how to make a “fancy” dinner. So he made this dish with turkey instead of the traditional (expensive) veal. Now I think of him when I make it for my family. And my youngest son wants to be a chef, too. Fresh turkey breast Salt Pepper 1/4 cup flour

3 cups sifted flour 1 tsp. cinnamon 1 tsp. baking soda Powdered sugar or whipped cream optional

1/2 cup butter 1/2 cup Marsala wine Juice of a lemon

Jerry Giardina Steyns, Crestwood

almond bark candy • A friend of mine shared this recipe with me over 12 years ago. It is a recipe handed down from her mother. No one I know has made anything like it. I make it at least two or three times a year. I get many requests for the recipe each time I make it. These are so easy and taste wonderful. 2-1/2 lb. white almond bark 2-1/2 cups Rice Krispies cereal 1 cup peanut butter

Cut turkey into about 16 slices (about 2 oz.) each. Discard skin and bones. Season turkey slices with salt and pepper, then dust with flour. Melt butter in a frying pan and saute meat quickly over moderate heat until golden brown. Add Marsala wine to pan and bring to a simmer until tender. Arrange turkey on a platter. Add lemon juice to the drippings in the pan, stir to loosen the bits and mix everything together. Pour over the turkey. Serves 4. Rose Macher, Shrewsbury

1 cup chow mein noodles 1 cup chopped nuts 2-1/2 cups miniature marshmallows

Melt the almond bark over low heat until smooth. Stir in all of the other ingredients, adding the marshmallows last so they will not melt completely. Drop by teaspoons onto wax paper. When cool, remove and keep in an airtight container. They will keep fresh for a couple of weeks. Be creative and adjust the amount of nuts, noodles and Rice Krispies. NOTE: Can substitute extra cereal and noodles in place of nuts. Lisa Belue, Fenton

Charming Holiday Decor!

GALLERY AVAILABLE for PARTY RENTALS Bringing a little bit of Ireland to St. Louis for over 30 years. Art Classes now forming visit our website for details www.argonnegallery.com

9740 Clayton Road • St. Louis, Missouri 63124 314.994.0606 • www.signofthearrow.com

111 W. Jefferson, St. Louis, MO • 63122

314-965-8935

12

Webster-Kirkwood Times & South County Times

Gift & Recipe GUIDE

Aunt francis’ oatmeal cookies •

bubble bread •

This favorite oatmeal cookie recipe has been passed down in my family for over 50 years from aunts, cousins, children to grandchildren. We love it!

My mom makes these rolls every Christmas.

2 cups brown sugar, firmly packed 2 eggs, well-beaten 1 tsp. vanilla 3 cups rolled oats Powdered sugar

1-1/2 cups sifted flour 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 cup butter

Sift together flour, salt, baking powder and baking soda. Cream butter, sugar, eggs and vanilla. Add flour mixture and oats to creamed butter. Chill overnight. Roll into balls the size of walnuts, then roll balls in powdered sugar. Bake at 375 degrees for 8 minutes on ungreased cookie sheet. Yields 5 dozen.

1 pkg. Rhodes frozen dinner rolls 3.5-oz. pkg. cook and serve butterscotch pudding 1/2 cup margarine, melted 1/4 cup milk

1 cup brown sugar 1 tsp. cinnamon 1 tsp. vanilla Pecans

Grease the bottom of a 9-inch by 13-inch pan and cover bottom with pecans. Put frozen rolls over nuts. In 2-qt. bowl melt margarine. Add pudding mix, milk, brown sugar, cinnamon and vanilla, then pour mixture over rolls. Let rolls rise (approximately 4 to 6 hours), then bake at 350 degrees for 30 minutes. Invert after baking.

Beth E. Purcell, Kirkwood

Leslie Herweck, Kirkwood

cherry cheese pie •

bread pudding • Extra yummy! SAUCE: 1/2 cup sweet butter, softened 1 cup powdered sugar 4 Tbsp. brandy Whipped cream (optional)

1 loaf cinnamon raisin bread 4 cups milk 4 eggs, divided 1-1/2 cups sugar 2 Tbsp. vanilla extract 1 cup raisins or Craisins (or a mixture)

8-oz. pkg. cream cheese 1/2 cup sugar 1 tsp. almond extract

1 cup whipping cream 1 graham cracker pie crust 1 can cherry pie filling

Beat together cream cheese, sugar and almond extract. Whip the cream and fold into cream cheese mixture. Pour into the pie crust and top with cherry pie filling. Chill. Serves 6. Betty Collins, Concord

Cut bread into bite-size pieces and put in bowl to dry overnight. Cover with milk and let stand one hour. In another bowl, beat together 3 eggs, sugar and vanilla. Stir into bread mixture and add raisins. Pour into greased 9-inch by 13-inch pan and bake on middle rack of oven at 325 degrees for 70 minutes, or until browned and set. Cool to room temperature. For sauce, stir butter and powdered sugar together in the top of a double boiler over simmering water until powdered sugar is dissolved and mixture is very hot. Do not scorch. Remove from heat. Beat the remaining egg well and whisk into sugar mixture. Remove pan from base and continue beating until sauce is cooled to room temperature. Add brandy to taste. Just before serving, preheat broiler. Cut bread pudding into squares and transfer to a heatproof serving dish. Spoon brandy sauce over bread pudding and run under the broiler until bubbling. If bread pudding is baked in a metal pan, may be placed under the broiler. This bread pudding may also be served topped with a dollop of whipped cream that has been flavored with brandy. Mary Kay Fitzpatrick, Kirkwood

cranberry bread • So good for Christmas brunch, served with cream cheese. 1 egg, beaten 1 tsp. grated orange peel 3/4 cup orange juice 3 cups chopped cranberries Cream cheese for serving

2 cups sifted flour 1 cup sugar 1 tsp. salt 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 cup butter

Sift flour, sugar, salt, baking powder and baking soda into large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once, stirring until mixture is evenly moist. Fold in cranberries. Pour into a greased 9-inch by 5-inch by 3-inch loaf pan. Bake at 350 degrees for 70 minutes. Remove and cool on wire rack. Marcia Loomis, University City

For the person on your list who has everything! Metropolitan Cosmetic Laser Ctr.

Come and enjoy our

November Specials... Botox $125 Reg. $350 (after $75 mail in rebate) Laser hair removaL

AREA OF FACE $349 Reg. $599 UNDERAMS $419 Reg. $750 BIKINI $649 Reg. $1099 LOWER LEGS $799 Reg. $1,350 TOTAL BACK $1099 Reg. $1,900 FACIAL PACKAGE $549 Reg. $945

Botox dAy nov. 21

3 Microdermabrasion & 3 Laser Skin Rejuvination

Expires 11/30/09

Performing laser hair removal longer than anyone in St. Louis!

South County

across from St. Anthony’s

(314) 842-5600 www.noshave.com

For the person on your list who has everything! Introducing Our Reusable, Recyclable Bags Filled with Gourmet Treats!

The Art of Entertaining 8796 BIG BEND • WEBSTER GROVES 314-963-9899 • theaofe.com

Warm Up Your Home for the Holidays! SALE! 2 1/4" Wood $3.75 sq. ft.

SALE! Beautiful Textured Carpet $1.22 sq. ft.

FREE Area Rug*

SALE! Durable Berber Carpet 94¢ sq. ft.

with $400 purchase & coupon

Coupon ends 11/28/09

*special selection

AREA Rug & REmnAnt ClEARAnCE! CARPETWORLD, INC. 10509 Watson Rd. at Lindbergh

HOURS

Mon, Tues, Sat 10-5 Wed – Fri 10-8

314-966-5545 www.sandyscarpetworld.com

90 Days Same As Cash with approved credit

CLOSED Thanksgiving Day



Holidays 2009

Gift & Recipe GUIDE

13

chocolate macaroon bundt cake • My family loves chocolate and adores coconut, so this cake makes us doubly happy. I think it tastes like a Mounds candy bar. The cake is very moist and can be decorated in many ways, with powdered sugar, vanilla frosting, or our favorite...more chocolate! Batter: 1/2 cup shortening 1-3/4 cups sugar 1 egg yolk 2 tsp. vanilla extract 4 eggs

2 cups sifted all-purpose flour 1/2 cup unsweetened cocoa 1 tsp. baking soda 1 tsp. salt 3/4 cup cold water 1/2 cup sour cream

In large bowl blend shortening, sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using electric mixer. Combine flour, cocoa, baking soda and salt. Stir into egg mixture alternately with sour cream and water. Pour half of the batter into greased and floured 10-inch bundt pan. Coconut Macaroon Filling: 1 egg white 1/4 cup sugar

1 cup flaked coconut 1 Tbsp. all-purpose flour 1 tsp. vanilla extract

In separate bowl, with clean beaters, whip the egg white until it makes foamy soft peaks. Gradually sprinkle in sugar while continuing to whip to form stiff peaks. Fold in coconut, flour and vanilla by hand using a spatula or wooden spoon. Drop mixture by teaspoons over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan. Pour remaining half of the batter into pan, covering the macaroon filling. Bake at 350 degrees for 55 to 65 minutes. Cool 15 minutes in pan, then invert onto a wire rack to cool completely. Glaz e: 2 cups sifted powdered sugar 1 Tbsp. butter, softened 1 tsp. vanilla extract

2 Tbsp. cocoa powder (omit for vanilla glaze) 2 Tbsp. milk (or as needed to make mixture pourable)

Mix powdered sugar, butter, vanilla, cocoa and milk gradually until mixture is pourable. Drizzle over cooled cake. Lynda Rosenthal, Kirkwood

Chocolate Macaroon Bundt Cake

grandma koenig’s apple pie • This old and simple recipe brings back a lot of special memories of when I was growing up. We had seven beautiful apple trees in our backyard, and I can remember my dad up in the trees, picking apples. Today, I still have the bushel baskets he would put them in. My parents had so many apples! They would give big bags to their friends and neighbors, and even sold them to the local grocery stores. Mom would bake her delicious apple pie just about every day. When I was really little, I loved to sample the tasty apples and watch her as she rolled out her homemade dough. When I got a little older, I would help her. I loved our apple trees. I used to climb and play in them, too. When my husband and I got married and bought our home, we planted a small apple tree in our backyard. It grew and matured and gave our family many years of wonderful apples and memories. We had a lot of fun picking them, and I enjoyed making pies and rolling out the dough with my mom’s old rolling pin. Unfortunately, we had to cut down the apple tree this past summer. It was old and had seen the last of its fruitbearing years. I’m going to miss that tree. I will have to make my mom’s apple pie recipe with store-bought apples now. Someday, our two daughters, Jessica and Sarah, will inherit their grandma’s recipe and the special story that goes with it. Apples (enough so that a pie plate is heaping full, as apples cook down) 3/4 cup sugar 2 Tbsp. flour

1 tsp. cinnamon 1-1/2 Tbsp. butter Pie crusts for a 9-inch double crust

Peel, core and slice apples. Place in crust. Cover apples with sugar mixed with flour and cinnamon. Dot with butter. Put second crust on top and seal side edges. Slit top to allow for steam. Bake at 425 degrees for 50 to 60 minutes, or until crust is golden brown and juice can be seen coming through the slits. Cool and serve. Yields 8 servings. Lisa Rapp, Oakville

GENERAL GRANT CAR WASH, WHERE FULL SERVICE MEANS… 9 Vacuum interior 9 Wipe down inside of vehicle 9 Wash inside of windows 9 Soft Cloth Automatic Wash 9 Hand Dry for the final finished look!

Entertain

Style!

in

Automotive Products, Air Fresheners, Mats and a Unique Line of Greeting Cards

the kerry cottage LtD. 2119 S. Big Bend Blvd., St. Louis MO 63117 314-647-0166 • [email protected] Mon-Sat 9:30-5 • Sundays Noon-4

OPEN YEAR ROUND

SOFT CLOTH WASH

HAND DRY

GIFT CARDS

A Family Tradition Since 1970! 8344 Watson Rd. (314) 842-3033

Buy 5 Washes on our Prepaid Card… And GET 1 FREE WASH!

Gift Certificates Available 11243 Manchester Rd. 314-835-9935

Contemporary Maternity Clothing

14

14

Webster-Kirkwood Times & South County Times

Gift & Recipe GUIDE

greek cookies •

spicy squash-raisin muffins •

2 cups sweet (unsalted) butter 1/2 cup salted butter 1/4 cup powdered sugar

7-1/2 to 8 cups cake flour, sifted Additional powdered sugar

Combine butter, sugar and flour. Shape dough like crescent cookies. Bake on parchment paper at 350 degrees for 20 to 25 minutes. (Do not let cookie tops get brown.) Let cool on cookie tray before removing. Sprinkle powdered sugar in bowl laying cookies on top, then sprinkle top of cookies with powder sugar. Paula Marks, Fenton

little snowballs • This has been a Timmermann family favorite for over 60 years, made by my mom, Renel Timmermann. Since my dad can no longer eat nuts, she grinds up the pecans very fine so he can continue to enjoy his favorite Christmas cookie. 1 tsp. vanilla 1 cup chopped pecans Powdered sugar

1 cup softened butter 1/2 cup sifted powdered sugar 2 cups sifted flour 1/4 cup evaporated milk

Cream butter and powdered sugar. Add the flour slowly and mix. Slowly add milk, then vanilla and chopped pecans. Form into approximately 3/4-inch balls and place on cookie sheet. Bake at 325 degrees until very light brown. Cool on wax paper on wire rack. When cool, roll in powdered sugar and store in an airtight container. Jane Timmermann Absheer, Webster Groves

M&M Cookies • This recipe is from my childhood church recipe collection. My friend’s mom was the best cook in the church and this is just one of her many wonderful recipes. It is my favorite cookie recipe and I make them for each holiday using the special holidaycolored M&Ms. 1 cup shortening 1 cup brown sugar 1/2 cup sugar 2 eggs 2 tsp. vanilla

2-1/4 cups flour 1 tsp. baking soda 1 tsp. salt 1-1/2 cups M&Ms

Mix shortening and sugar. Add the rest of the ingredients except for the candy. Beat well and then stir in M&Ms. Drop by teaspoons onto a cookie sheet and bake at 375 degrees for 10 to 12 minutes. Lisa Belue, Fenton

Quick nut bread • 1/2 cup sugar 1 egg 1-1/4 cups milk

12-oz. pkg. frozen cooked winter squash 1 egg, slightly beaten 1 Tbsp. butter, melted 1/4 tsp. pumpkin pie spice

Betty Collins, Concord Village

rolo sweets • I have to bake these cookies when the children are at school. They love them so much – they can’t stop snacking on them. 1 bag pecan halves

Unwrap candies. Cover cookie sheets with parchment paper and place pretzels 2 inches apart. On top of pretzels, place one candy. Then, on top of candy, place one pecan half. Bake at 400 degrees for 4 minutes. Refrigerate for a few minutes to cool.

2/3 cup dark raisins, chopped 18.25-oz. pkg. spice cake mix (moist type) 1 Tbsp. light brown sugar

Grease bottoms of a 12-cup muffin pan. Do not use baking cups. Prepare squash according to package directions and pour into a small bowl. Add egg, melted butter, pumpkin pie spice and raisins; whisk until blended and set aside. Place cake mix into large bowl. Whisk to break up lumps. Make well in center and pour in squash-raisin mix. Gently stir until no cake mix is visible – do not over mix. Spoon batter into prepared muffin cups about 3/4-full. Sprinkle with light brown sugar. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan on wire rack 10 minutes and remove. Serve warm or at room temperature. Yields 12 muffins. Paul Horst, Richmond Heights

thin & crispy chocolate chip cookies • I received this recipe in the mail from some unknown source over seven years ago. It is the best chocolate chip cookie recipe ever. I have tried many other chocolate chip cookie recipes but none of them have compared to this recipe. The cookies keep crispy on the edges and chewy, gooey inside. This is a staple recipe for my family at the holidays and any other time we need a chocolate fix. 1 cup butter 3/4 cup sugar 3/4 cup packed brown sugar 1/2 tsp. baking soda 1/4 tsp. salt 1 egg 1 tsp. vanilla 2 cups flour 1-1/2 cups chocolate chips 1/2 cup chopped nuts In a bowl beat the butter on medium speed for 30 seconds. Add sugar, brown sugar, baking soda and salt, and beat until combined. Beat in the egg and vanilla. Beat in as much flour as possible with the mixer and then stir in the remaining flour. Stir in the chocolate chips and nuts. Drop by teaspoons onto an ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes. NOTE: May substitute an additional 1/2 cup chocolate chips for the nuts.

1-1/2 cups chopped pecans 3 cups biscuit mix

Mix together sugar, egg, milk and pecans. Stir in biscuit mix and beat well. Pour into greased 9-inch by 5-inch by 2.5inch loaf pan. Bake at 350 degrees for 35 to 40 minutes.

1 pkg. Rolo candies (about 36 pieces) 1 bag small pretzels (about 1.5 inches in diameter)

With Thanksgiving coming, I created this recipe as an alternative to the usual pumpkin muffin recipes.

Lisa Belue, Fenton

ugly cookies • These cookies are no things of beauty, but you will love their crunch and chewiness. My mother used to make these, but never wrote anything down because, she said, “they are so simple and easy.” 1 can sweetened condensed milk 5 cups Frosted Flakes Combine ingredients well, adding more flakes if there is too much liquid. Drop by heavy teaspoons onto parchment-lined cookie sheets. Do not crowd together because cookies will spread and stick together. Bake at 350 degrees for 10 minutes or until golden. Let cool 2 to 3 minutes, then peel parchment from cookies and let cool completely. Store covered. They keep well at room temperature, but can be frozen. Anne Allen Hacker, Kirkwood

Eleanor Messmer, Crestwood

Gift Guide 2009.indd 14

11/16/09 3:43:39 PM

15



15

Holidays 2009

Gift & Recipe GUIDE

need extra

Snowy animals and Sparkly gifts... Celebrate the Holidays at

hOliday Cash? Buying 10kt, 14kt and 18kt Gold Jewelry, Platinum and sterling silver Gold • Silver • Old Coins & Paper Money Old Jewelry • Pocket Watches • Diamonds Proof Sets • Stamps • Rolex Watches

Come in for a free appraisal.

Over 30 years experience.

missOuri COin CO. (314) 965-9797

9030 Manchester Road • Saint Louis, MO 63144 314-963-9784 • www.thewhiterabbitstl.com

www.mocoin.com

11742 Manchester • Des Peres Across from Ace Hardware & Jaffe Lighting WinterLighthouseAd113.pdf

11/7/08

4:25:23 PM

Nestled between two scenic lakes, the New England lighthouse signals the difference... Retirement living that pulses with excitement and offers residents all the comforts of home.

C

M

Y

CM

MY

CY

• At the Harbor, Cape Albeon’s Independent Living apartments, relax in your spacious new one or twobedroom apartment with full kitchen, walk-in closets, washer/dryer hook-ups and patio or porch.

CMY

K

3380 Lake Bend Drive St. Louis, MO 63088 Call today for a tour! 636-861-3200 www.capealbeon.com

• At the Cottages, you’ll love chatting over picket fences with your neighbors. Floor plans include spacious twobedroom and two-bathrooms with cathedral ceilings, fireplaces and patios with beautiful lake views. • At the Village, Cape Albeon’s Assisted Living apartments, enjoy an exercise class, share memories over lunch, take a scenic bus drive, attend church and still have time for individual interests in the privacy of your own apartment. Cape Albeon is retirement living with a difference you’ll have to see to believe.

Gift Guide 2009.indd 15

11/16/09 3:43:44 PM

16

16

Webster-Kirkwood Times & South County Times

Gift & Recipe GUIDE

, Come One Come All!

e Open Hous Claus with Santa 009• •Nov. 29, 2 nly One Day O Specials!

11530 Gravois Rd. • St. Louis 314-843-4700

Making Your Christmas Merry and Bright

Visit our Sterling Forest over 100 trees on display

Sterling treeS are guaranteed register to win a 7.5 ft. decorated Christmas tree. drawing to be held 12/14/09.

CuStommade

Bows We Can do it!

lighted WreathS

16 Pre-lit styles to choose from life like, 7 Stem

PoinSettia BuSh reg $2.49

now 1 $

Gift Guide 2009.indd 16

25

Holiday Light Show

Synchronize your lights to music

reg $139.99

now $99.99

Santa’s List for the Naughty & Nice ie Gift AnBnarb e Certificates George Su ssy Garden Mi rd a Ger ie Accessories Deibcb Wind Chimes Er n a D Gazing Globes Andyy Kelse Garden Statuary Jim Bird Feeders & Adahmris C Jake Houses

holiday light uP yard art

$10 off sale price

With coupon. Expires 11/29/09.

etc...

50 Ct. mini lightS Clear or Multi

reg $3.99

buy one get one free With coupon. Expires 11/29/09.

SPeCial Sale C7 and C9 rePlaCement lightS

Buy 1 get 1 Free

PoinSettia SPeCialiStS

all sizes and colors traditional or Painted Big SeleCtion!

noW in StoCK

FreSh XmaS greenS

trees, wreaths, roping

50# BlaCK oil SunFloWer Seed reg $19.99 Sale

16.99 limit 2

With coupon. Expires 11/29/09.

11/16/09 3:43:46 PM