BLOG: Hockeyville Treats

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Getting in the spirit of things with Kraft Hockeyville 2011, a celebration which began this past weekend in Conception Bay South and culminates this evening with an NHL exhibition match between the Winnipeg Jets and the Ottawa Senators, I present to you three possibly-tasty dishes to enjoy. One dish is representative of Newfoundland’s CBS; another representative of Winnipeg’s eastern European heritage; and the other of Ottawa’s French history.

Were these recipes sent to me by the organizers of Hockeyville? Yep. Do these recipes blatantly make use of Kraft products? Absolutely. But you know what? Kraft’s Hockeyville program has not only brought the people in the town of CBS together, invested $100,000 in the local hockey arena, and generated great excitement through the CBC”s broadcast of the event – but it has done so for many similar communities across the country since 2006.

So I feel that the least I can do to support such a great program is to post a few recipes in my blog. And besides, those Winnipeg Jets Pierogis actually look pretty good.

Catch the exhibition game tonight on CBC at 5:30 NL time. But you can listen to the CBC’s radio coverage of the event all day long online by clicking here. Without further adieu, here are some snacks you might consider making to help you enjoy the experience!


CBS Cod Fish Sticks
Prep time: 5 min; Total time: 20 min; Makes: 4

What you need:
· 1 lb. frozen cod fish fillets, thawed
· 1 egg
· 1 Tbsp. water
· 1 pouch Shake’N Bake Coating Mix
· 1/4 cup Kraft 100% Parmesan Grated Cheese

Make it:
PREHEAT oven to 450°F. Cut fish into 3×1-inch strips. Mix egg and water in shallow dish. Dip fish into egg mixture.

COMBINE coating mix and cheese in shaker bag. Shake fish in coating mix; place on baking sheet.

BAKE 15 min. or until fish flakes easily with fork.





Winnipeg Jets Pierogi Casserole
Prep time: 25 min; Total time: 1 hr; Makes: 12 servings, 1 piece (150 g) each

What you need:

· 9 lasagne noodles, uncooked
· 4 cups hot mashed potatoes
· 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
· 6 green onions, thinly sliced
· 1 pkg. (80 g) Oscar Mayer Real Bacon Recipe Pieces, divided
· 2 cups Kraft Double Cheddar Shredded Cheese, divided

Make it:

HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.

PLACE 3 noodles in 13×9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.

BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until Cheddar is lightly browned. Let stand 10 min. before cutting to serve.

HOW TO MAKE THE MASHED POTATOES: Peel 2 lb./900 g (about 4) baking potatoes; add to boiling water. Cook 20 to 25 min. or until tender. Drain potatoes, reserving ½ cup of the cooking water. Return potatoes to saucepan; mash until smooth. For extra creamy potatoes, add 1/4 to 1/2 cup of the reserved cooking water to the potatoes when mashing them.


Ottawa Sens’ Tourtiere Turnovers
Prep time: 20 min; Total time: 1 hr 40 min; Makes: 24 servings, 1 turnover (28 g) each
Kraft Kitchens Tip:

MAKE AHEAD

This is a great make-ahead recipe. Assemble turnovers as directed; place on baking sheet and brush with egg as directed. Freeze until solid, then transfer to freezer-weight resealable plastic bag or freezer container. Freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheet. Let stand at room temperature 1 hour, then bake as directed.

What you need:

· 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
· 1/2 cup butter, softened
· 1-1/2 cups flour
· 1/2 lb. (225 g) lean ground pork
· 1/4 cup finely chopped onions
· 1 chicken bouillon cube, dissolved in 1/4 cup boiling water
· 1 tsp. ground allspice
· 1/4 tsp. ground nutmeg
· 1/8 tsp. ground cloves
· 1/2 cup mashed potatoes
· 1 egg, beaten

Make it:

BEAT cream cheese spread and butter in large bowl with mixer until well blended. Gradually beat in flour. Shape into ball. Wrap in plastic wrap. Let stand 1 hour.

MEANWHILE, cook meat and onions in large saucepan on medium-high heat 7 to 8 min. or until meat is done, stirring frequently. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.

HEAT oven to 400ºF. Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.

SPOON 1 Tbsp. meat mixture onto centre of each pastry round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.

BAKE 18 to 20 min. or until golden brown.

HOW TO COOK AND MASH THE POTATOES: Cook (3/4 lb./340 g) cut-up potatoes in boiling water 15 min. or until tender. Drain, then mash with potato masher or fork until smooth.