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PAGE 16i WH1TBY FME PRESS, WEDNESDAY. MARCH 2,1988 _______________________________ i aillSwimwear * 1 with this coupon! I Expires Sat. March 5th, 1988. Fashio nd SimWear 67 King St. E. Oshawit 436-6250 CORPORATION 0F THE TOWN 0F WHITBY ADULT SCHOOL CROSSING GUARDS Applications 'are now being accepted by the Town of' Whitby for the position of Aduit Sohool Crossing Guards on:,. MANNING ROAD AND THICKSON ROAD HENRY STREET AND DUNLOP STREET WEST THICKSON ROAD AND BELLWOOD DRIVE (2 Guards required) NICHOL AVENUE AND KIRBY CRESCENT (WEST) KENDALWOOD RD. AND ,SAWDON DRIVE ROVER GUARDS (vehicle requlred) C&.&AnnePd Fr-i Ideas If you've always thought of canned fruit as just something te, keep on the cupboard shelf for emergencies - look again. It allows consumers to spend less time in the kitchen and still prepare meals that look appetizing and taste fresh. There's only the slightest trace of fat in canned fruits - so they make great snacks chilled and served plain orwith skim, milk yogurt and a dusting of cinnamon. FEAR AND CHEESE SALAD The classic combination of pears and Cheddar cheese makes an attractive salad that tastes as good as it looks. 1 can (19 oz) pear halves 1/2 lb. Cheddar cheese 1 tbsp poppy seeds (optional) Assorted lettuce leaves 8 pitted olives 1/4 cup light buttermilk dressing fresh dili Drain pears welI; halve lengthwise. Arrange lettuce on 4 salad plates. Arrange pear slices on top, dividing evenly. Cube cheese or eut. with small decorative shapes; roll edges in poppy seeds (if desired); place at base of leaves. halve olives and arrange beside cheese. Spoon dressing over lettuce; garnish with fresh dili. Makes 4 servings. FRUIT AND NUT BARS These bars have a crisp, shortbread base and tender, chewy topping - great for lunches or afternoon tea. 1 can(14 oz) fruit cocktail 1 cup all-purpose flour 1/3 cup packed brown sugar 1/2 cup butter or margarine egg white 1/4 cup granulated sugar 1/2 cup fine soft.breadcrumbs 1/2 cup coarsely chopped pecans 11/2 cup slivered ahnonds 1/2 tsp vanilla Drain fruit c, thoroughly; set aside. together flour and brown Blend in butter until mix crumbly. Press evenly 8-inch square baking par -in 350 degrees FI oven minutes or until golden-brown. Remove as COOL. Beat egg white uni peaks form. Gradually b sugar. Stir in breadci reserved fruit cocktail,1 almonds and vanilla. Spox cookie base. Bake in 350 C F ovýen for 30 to 35 mini until light golden-browi firmn. Makçes 16 squares. PEAC19IES 'N CRÉAL SQUMRS Applications are ta, be received no later than Friday, March 4,utrih ordse 1988, and addressed ,ta:- utig frdse an after school or evening - Mr. Wm. H. Wallace, these creamy, light squa Administrator, simple te make in Corp. of the Town of Whitby microwave. 575 Rossland Road East,i can (19 oz) sliced pei ~~. Whftýy, O4,,ri. W.': At 1 envelope unflavored 112cups ginger biscuit crumbs 1 tsp cinnamon 1/4 cup giranulated sugar 1i tsp grated orange rind 1/4 tsp aimond extract 1 pkg (250 g) crearn cheese Empty peaches into strainer placed over micro- wave-proof bowl; let drain comn- pletely. Set peaches aside. Sprinkle gelatin over liquid; set aside. In 8-inch square glass baldng dish melt butter on medium (50%ô) power for 45 1The 77ftcheu Sp rin g seconds to 1 minute. Sprinkle in crumbs and cinnamon. Blend with, fork into butter until crunibly. Press evenly on bottom of dish. Mlicrowave on medium, (50%) power for 2 to 3 minutes or until. firm. Let cool. Stir sugar, orange rind. and almond extract into gela tin mixture. Microwave on medium (50%) power for 90, seconds or until gelatin and sugar are dissolved. Chili until partially'set (about 35 minutes).- Beat cream cheese. until softened. Add partially set gelatin mixture; beat until, smooth and. light. Arrange peaches over prepared base; spoon cream cheese mixture on top, spreading evenly. Chili until firm, about, 1 hour. Makes- 16 squares. Peachy Pavlova F111 meringue. shelîs. -with drained canned peach slices;' drizzle -with peach-liqueur (if desired) and top with whipped., cream. Peachy Tarts Spoon drainied sliced, peaches into baked tart shelîs.ý Glaze with melted red currant jelly. Chilk S !erve wthwhipped, cream. c UPbor is in our 'hea«rts. Fi a springtime ba sket for a friend.. iPre ttu-colou-rs in-stock. 356 Brock St., South Whitby 666-1600 -ocktail EAST*ED* ALIYMAT o sugar. &DEICTESE dure is SrigyuNesnoywthtefns y into -. Bake i e g odeu oai cess for12 Ty o rad o -a light . 1 nd let SAKoASG $.99 100g til soft N ieat in PORIK RALLE**S S rumbs, a ox .80:eil e pecans, BACON R-. W on over degrees $.7 ean utes or m A Our *Be>Fodue$.2 1. t or as, :snack, * o r e usD--da * res are 1N i- the ll c . * ý1 Lce 04Lpn rM'ib, nai 1 m.E o 4criies66-48 Ccw~kw~ «)IhMLJ ~à,~Ik ~ 6a~f c~ideA~ k>.G~4tC~~LrAW4&<.V~60WL k~lLA ~rv~r~LLd ~ c~ ~. AnBr~.~ Ma5le4n~. ~od~u~It L- ~ ~ - ,Ia. f* I.J I 2.0- 2Sw'un&~.