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1 4 The Canadian Statesman, Bowmanville, August 24,1983 Section Two Celebrated His First Birthday Hi! My name is Colin Brian Gilbank. I was one year old on August 7. My proud Mummy and Daddy are Karen and Don of Lindsay. My proud grandparents grandparents are Mrs. Ruth Richardson of Pontypool and Mr. and Mrs. Wesley Gilbank of Bethany. My great grandfather is Mr. Doug Logan of Bethany. KITCHEN KAPERS Stuffing and Chops 15 mL (1 tbsp.) butter or margarine 6 pork loin rib or shoulder chops (about 150 g/5 oz. each) trimmed of visible fat 250 mL (1 cup) chopped celery 250 mL (1 cup) chopped onion 250 mL (1 cup) sliced mushrooms, optional 8 slices wholewheat bread, broken into small pieces (2 L/8 cups) 4 slices pumpernickel bread broken into small pieces (500 mL/2 cups) 5 mLdtsp.) dried thyme 5 mL (1 tsp.) dried sage 5 mLdtsp.) salt 2 mL (Va tsp.) black pepper 125 mL ( !Z 2 cup) chicken broth 125 mL 0/2 cup) tomato juice In an ovenproof Dutch oven or saucepan, melt butter. Add chops and cook about 3 minutes on each side until lightly browned; remove from pot. Add celery, onion Accountancy WILLIAM C. HALL B. Comm. Chartered Accounlant 35 King St. W., Newcastle Telephone 987-4240 WM.J.H. COGGINS Chartered Accountant 115 Liberty Street South Bownr|anville Phone 623-361 Ï JOHN MANUEL, G.G.A. 118 King St. East. Suite 2 623-6555 WINTERS, SUTHERLAND & MOASE Chartered Accountants 23 Silver St., Bowmanville 623-9461 49 Division St., Oshawa 579-5659 Dental PATRICK G. DEEGAN DENTURETHERAPY CLINIC 5 George St. 623-4473 Ollice Hours. Mon., Tues., Wed., Thurs. 0:30-5:00 Friday 8:30- noon CERTIFIED FOOT REFLEXOLQGIST Cheryl Frlede 270 King SI. East, Bowmanville 623-4004 and mushrooms, if desired, and stir-cook for about 3 minutes. Remove from heat and add breads, thyme, sage, salt, pepper, chicken broth and tomato juice. Toss to mix well. Remove half the bread mixture. Arrange chops in a single layer on stuffing left in pot. Cover chops with remaining stuffing. Cover and bake in a 160 degree C (325 degrees F) oven about 40 minutes until pork is no longer pink in the centre. Serve from pot. Serve with carrots and kernel corn, cole slaw and baked apples for dessert. Makes 6 servings. Stuffed Pork Tenderloin 50 mL ( Va cup) butter 125 mL (>/ 2 cup) finely chopped celery 125 mL (Va cup) finely chopped mushrooms 1 onion, finely chopped 1 clove garlic, finely chopped 6 slices whole wheat bread 125 mL ( Vi cup) cooked, Chiropractic G. EDWIN MANN, D.C. Chiropractor Ollice: 15 Elgin Street Corner of Horsey Street Phone 623-5509 Ollice Hours: By appointment LEONARD JAY, B.Sc., D.C. Doctor of Chiropractic 96 Queen Street Bowmanville Phone 623-9297 JOHN W. HAWRYLAK, D.C., F.C.C.R. Doctor ol Chiropractic Certilied Roentgenologist Nutritional Counselling 270 King St. E. Bowmanville 623-4004 LAURENCE A. GREY Doctor ol Chiropractic 306 King St. West Oshawa L1J2J9 Phone 433-1500 Naturopathic Medicine ~ DR. LAURENCE A. GREY N.D. Nutrition, homeopathic and botanical medicine; Colonic therapy & acupuncture 300 King St. West Oshawa LU 2J9 Phone 433-1500 crumbled pork sausage (3 breakfast-style breakfast-style sausages 50 mL OA cup) grated Parmesan cheese 1 egg, beaten Freshly ground pepper 2 pork tenderloin (375 g/% lb. each) OR 750 g/lVa lb. ( boneless pork shoulder, loin or leg 15 mL (1 tbsp.) Dijon mustard Basting Sauce: 50 mL (Vi cup) soy sauce 25 mL (2tbsp.) red wine vinegar 25 mL (2 tbsp.) brown sugar 15 mL (ltbsp.) Dijon mustard 2 cloves garlic, crushed Melt butter in a large frypan or saucepan. Saute celery, mushrooms, onion and garlic, until onion is transparent. Trim crust from bread and cut into small cubes. Add bread crumbs and crumbled sausage to sauteed vegetables. Cook over medium heat 3 minutes tossing bread cubes to lightly coat. Remove from heat, stir in Parmesan, egg and pepper, to taste. Split tenderloins or pork slices lengthwise but do not cut through, flatten and spread with Dijon mustard. Pile stuffing down the centre^of one tenderloin. Place the other tenderloin on top. Secure with cord at several intervals. For Basting Sauce combine soy sauce, vinegar, brown sugar, mustard and garlic. Place stuffed tenderloin roll on barbecue grill over medium-low heat. Cook, turning once or twice, for 45 minutes or until pork is no longer pink. Brush with Basting Sauce during the last 20 minutes of the barbecuing time. To bake in oven, place stuffed roll seam side down on a rack in a shallow roasting plan. Bake in a 160 degree O (325 degrees F) oven 45 minutes or until pork is no longer pink. Brush with Basting Sauce during the last 20 minutes of the cooking time. BUSINESS DIRECTORY Elizabeth ville CLOCA'S Summer Program On Thursday, the senior citizens met as usual. A get- well card was signed and sent to Mrs. E. Morris who has been having tests. Several in the area attended the funeral of the late Mrs. Annie Hoskin in Port Hope on Friday. Mr. and Mrs. H. Quantrill still have some of their grandchildren grandchildren visiting. They also had Mr. and Mrs. H. Holden, Guelph, for the weekend. Church services were held at the Ganaraska Woods convention convention centre on Sunday at Garden Hill. There was an average crowd. Dr. Sneyd was our speaker. He gave us a short talk on the place and thanked those who helped to keep it in good shape. Timothy Eaton and Brown's Corner Churches are two of the churches that help in the up keep. Many organizations spend the weekend there, especially Young People's groups during the year. Garden Hill choir provided the singing with two anthems. Dr. Sneyd spoke on how we should live today right and if we do then yesterday is a good memory and tomorrow should be full of hope. His talk was centred around the poem Today well lived. After the service a pot luck lunch was enjoyed by those who stayed. We were invited to explore all the buildings and see the colored glass work that Mrs. Sneyd has been doing I had time to see a large barn like building that had all the walls made up of various kinds of doors. I was sorry I was not able to stay till everything everything was over. Many in the area attended the Decoration services at Port Hope on Sunday. On Monday, Mr. and Mrs. H. Thickson spent the day with Mrs. J. DeKoker at Sunderland. Sunderland. She had just returned from a tour of Newfoundland. She spent a week in Mexico in July and the Mexican police informed her that the gang of three who were responsible for her husband's death are in jail and a trial will be held later. We never dreamed they would be able to catch them but it meant so much to their tourist trade that they made it their priority. There were other robberies but John was the first person who was killed. Mr. and Mrs. C. Mercer had her sister Doreen and husband from Orillia recently. Drawing to a Close with Four Interesting Events C.L.O.C.A.'s 1963 Summer Program is drawing to a close but there is still a chance for you to enjoy some interesting walks and film presentations. On Thursday, August 25, the trees of Harmony Valley Conservation Conservation Area will be explored. explored. Come out and learn some interesting facts about the trees around you. We meet at our office at6:30p.m., located at 1650 Dundas Street East,. Whitby (above Cherney's) or you may meet us at the area. If you do choose to meet at the area we ask that you let us know ahead of time so we know you are there. On Saturday, August 27, there is a film and slide presentation presentation at Heber Down campsite at 9:00 p.m. The topic is Heber Down's Ecology. Ecology. Before this, a general nature walk will be held at 7:30 p.m. beginning at the service building. On Sunday, August 28, Cranberry Cranberry Marsh at Lynde Shores Conservation Area will be the site of a walk - talk on migratory migratory birds. Bring your field glasses and meet us at the Conservation Authority office at 1:00 p.m. A film and slide presentation presentation on "Backyard Habitat" will be held on Tuesday, August 30, at 9:00 p.m. at Heber Down campsite. Come out and learn how to enhance conditions for wildlife in your own yard. For more information on these programs, please contact: contact: Central Lake Ontario Conservation Authority, 1650 Dundas Street East, Whitby, Ontario, LIN 2K8 or phone (416) 579-0411. Office hours are from 8:30 a.m. to 4:30 p.m. i , 77 King Street East, Bowmanville Values Effective at Bowmanville Store Only m ►Competitive Prices ASSORTED COLORS, 2-PLY, IliiOÜRfSTARl SLICED, CRUSHED OR TIDBITS, IN IT'S OWN JUICE ASSORTED COLORS, 2-PLY, DECOR II MILD, MEDIUM, OLD COLORED OR OLD WHITE f79 .79 î69 ï99 PKG. OF 4 ROLLS iRANDOM■ WEIGHTS ijEll LB. PRODUCT OF ONTARIO, ONTARIO NO. 1 GRADE - 4.54 kg 10-LB. BAG *9 Potatoes PRODUCT OF U.S.A., CANADA FANCY GRADE Bartlett Pears PRODUCT OF U.SA Sunklst Valencia 169 1.52L .69. 19 iSizEii mm liüi PRODUCT OF U.SA, CANADA NO. 1.GRADE Green Seedless Grapes 1.74, .79, PRODUCT OF ONTARIO PRODUCT OF ONTARIO, CANADA NO. 1 GRADE ^ Cabbage # EA .59 PRODUCT OF ONTARIO CANADA NO. 1 GRADE ft* ea.79 Celery Stalks # PRODUCT OF ONTARIO, ONTARIO NO. 1 GRADE "SWEET" Green Peppers 1.52/, .69, SCENTED OR UNSCENTED Bounce Fabric Softener PKG. OF 40 SHEETS 2.99 IN BUTTER OR CREAM SAUCES, FROZEN, BOIL-IN-BAG. GREEN GIANT PRODUCT OF ONTARIO, CANADA NO. I GRADE Cauliflower # EA. .99 PRODUCT OF U.S.A., Watermelon ea2.99 PRODUCT OF ONTARIO, Zucchini », Squash # .86/, .39lb PRODUCT OF ONTARIO ^ Mini Carrots # ifoi GO PKG. aVV SEALTEST, REGULAR Creamed Cottage Cheese 50° g I OC TUB 1 mÆm\t ALL VARIETIES, TAB, SPRITE OR Coca-Cola PLUS .30 DEP. PER BTL. 2-.89 HUNT'S Tomato Paste O o qq TINSsWV ASSORTED VARIETIES 23-OZ. fiQ TIN mXJsJ Derby Dog Food ASSORTED VARIETIES, GOURMET /yk Nine Lives Cat Food < t?n' .40 HEINZ, Pickling Vinegar 1 og CONT. 1 iVW REGULAR OR BROWN SUGAR, Kellogg's Mini Wheats Cereal 475 g BOX . 1.59 (MFG. 10' OFF LABEL), BAMBY Hamburger or PKG. OF 8 .89 Wiener Buns (MFG. 18- OFF LABEL), HOME PRIDE, Crusty 100% Whole .85 Wheat Bread LOAÏ FLAVORED DRINK MIX CRYSTALS ASSORTED FLAVORS, CHOCOLATE CHIP, OATMEAL, CINNAMON DANISH, CHOCOLATE FUDGE, FRENCH CREAM, CAROB CHIP OR OATMEAL RAISIN 1.89 DARE'S, ASSORTED VARIETIES 200 g TO Peg Top Candies $f G g .99 DEODORANT BUNDLE OF Jk Coast Soap VzWîlï 1 .99 Confidets o Maxi Pads ofm tj L29 CONDITIONING OR REGULAR Head & Shoulders „,l r% ja Shampoo p bu. t 0.19 REGULAR OR MINT Aquafresh Toothpaste 'tube 1 ' .99 Sugar Sweetened Kool-Aid _ ICED TEA MIX, REGULAR OR TROPICAL BLEND w 2.99 Nestea 24-OZ. TIN 2.99 HANS CHRISTIAN ANDERSON Danish Butter Cookies HUMPTY DUMPTY, ASSORTED VARIETIES 1.99 QUIKKI, ON A ROLL Kitchen Garbage Bags PKG. OF 30 Potato Chips ffi 1.15 ZIPLOC. REGULAR, PKG. OF 20 OR LARGE PKG. OF 15 Freezer Bags EACH ■ PKG. .48 1.09 SEALTEST, FROZEN PUDDING ON A STICK BUTTERSCOTCH OR CHOCOLATE Niblots Com or Sweet Peas 250 g PKG. .89 Yukon Pudding Bars PKG. OF 6x55 mL TREATS 1.19 POWDERED, Oxydol Detergent 6 L BOX 3.99 LIQUID Old Dutch Bleach 3.6 L JUG .99 ALL VARIETIES, TAB, SPRITE OR CASE OF 24x280 mL TINS HAMBURG, HOT DOG, GARDEN SALAD OR CUBITS Bick's Relishes 37 j 5 ar l 5.99 .79 CUT FROM CANADA GRADE A BEEF, m CUT FROM CANADA GRADE A BEEF, 2.29, 1.59 LB. 5.49 O dQ Ü til BURN'S, CANADA GRADE A Cornish Chickens 625 g -1 1/3 LB. AVG 3.28, 1.49 », LB. kg MARY MILES, SLICED Side Bacon p|ti MARY MILES, * jjttjk Wieners JjjP 2.49 4M g PKG, 1.59 MARY MILES, STORE PACKED OOO/ Pork 3-28/, Sausages 1.49, CANADIAN QUEEN, SLICED^" SELECIED POPULAR VARIETIES Sandwich Meats p K o u 1.59 MARY MILES, Deli Sausage 375 g CHUB 1.89 DAVERN FARMS, BY THE PIECE Bologna 1.52 .69,. CUT FROM CANADA GRADE A BEEF, "FOR BRAISING" Beef Short Ribs 2.62/. 1.19. PRIDE OF CANADA, COOKED, SMOKED, 1.1 kg • 2Vt LB. AVG. Dinner Pork Shoulders 4 ca I ivlr LB. MARY MILES, SWEET PICKLED BRISKET VACUUM PACKED Corned Beef 527/, 2.39, "LEAN N' EZY" Cooked Ham 1,4 kg 3 LB. AVG, 5.71/,, 2.59, SHOPSY'S, 'TWIN PACK" Potato Salad or Cole Slaw SS* .99 SHOPSYS,' jy*4M Beef Knuckers ™<7 Z.49 PRICES EFFECTIVE WED., AUGUST 24 TO SAT., AUGUST 27,1983. WE RESERVE THE RIGHT TO LIMIT QUANTITIES. People Come First at 1ER