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16 The Claringlon Independent, Bowmanville, Saturday, December 31,1994 Versatile Pork Dishes have a Place During the Holiday Season pTitArtominn rlnrin rr tVir* V» rvl î /4 o x f rnln mVinn nt tUln « f" frOm dclCCt^blC 3nDCtl7.P.r5 tO IflTlolv Un » « L. f_! 1 _ 1 • ». f* i • « Community Care Announces Winners of Draw Entertaining during the holiday role when celebrating at this time of from dclec table appetizers, to kingly but for those friends who make im- can't find one in your grocer's meat season can be as lavish as a "Martha year! crow ", roa f ls ' to cho P s ° r tenderloin promptu Christmas visits. section. A tasty stuffing of sausage Stewart" dinner party for 24 or as Whatever the celebration - from scrved Wlüî a variel y of imaginative If y OU 'd rather concentrate on a spinach and toasted pecans will make easy as having a few close friends the end of November to New Year's sau ces. more intimate holiday dinner party, the roast a highlight of the holiday over for drinks and nibbles. There's Day - pork has a place at your holi- Interestingly enough, pork was a Py e suggests pork tenderloin with a entertaining season. doubt that food plays a pivotal day table. You can make everything P°P ul ,f r hollda y item during pioneer brandy Dijon sauce, to make a panic- To ensure it's cooked perfectly . „ . days says Donna-Mane Pye Onta- ularly elegan. dinner. This dish, with wrap ihe exposed rib bones in foil to A li/.* . f r>-- rio Pork s home economist. Today, its rich accents of brandy and cream, prevent charring; cook in a i 325°F you can feature a pork tourtière at a suggests a Parisian chef spent hours (160°C) oven so the roast will be Christmas Eve buffet or a pork ten- i n your kitchen! But it's actually very juicy and tender, and cook only until SaUC t at a" i nt -f sim P le 10 make - To complete the fes- a light tinge of pink remains in the mate Yuleude dinner party. And, if tive loaf for your party, have the holi- centre of the meat. You'll now it's you really want to wow your guests, day table gleaming with a handmade redy when the roast reaches 160°F or^ f aJ M SllC "v° 0k > n n "T" r ° aSt ls a centrepiece of pine cones (pretty (70°C) on your meat thermometer, great New Year s Day dinner. when sprayed with gold or silver So when planning your holiday Because of Canada s ethnic diver- paint) and Christmas balls. menu, be sure to include some of sity, there are many wonderful But if you want to truly impress these delicious recipes featuring Christmas traditions to choose from, your guests, include a crown roast of pork. All Ontario Pork recipes are Pye says the popular French Canadi- por k on your holiday table. Crown triple-tested for accuracy. For these following"Midnight Mass ol'S », P°* . . " ith holid .=y recipe and other delicious mas Eve) is a particularly warm and happy event, perfect for a family and/ or large group gathering. You can always always schedule your buffet earlier in the evening if eating after midnight doesn't appeal to you! For a true Québécois flavor, your Réveillon buffet should feature tourtière, tourtière, quiche, baked beans (delicious when glazed with molasses or maple syrup and apples), assorted pickles, chili sauce, and a Bûche de Noël (a Yule Log sponge cake). The tourtière can be eaten hot or cold, notes Pye. Tourtière has its origins in 16th century New France, and legend has it there are as many tourtière recipes in Quebec as there are cooks! But Ontario Pork has created a savory recipe that can be made in just over an hour. For cocktail parties, appetizers are Community Care held a. fund-raising raffle curlier in the month served with a variety of dipping sauc with a wooden "rocking goat" and an afghan offered as prizes. The es, or transform your tourtière mix "frenched" bones, is awe-inspirine creations, write: Ask your manager or local butch- Ontario Pork, P.O. Box 740, Etob- er to prepare a crown roast if you icoke, Ontario, M9C 5H3, ""O v**wv%* MO M. liv J V»ui IOU1UVXV liUA winner of the hand-made goat was David Yokes, of London, Ont., ture into "tartlets" and pass around and Joyce Gray, of Orono, won the afghan. In this photo, Janet Rice on servin s tra y s - Py e suggests mak- (centre), chairman of the Local Advisory Committee of Community the u tartlet ^ ahead <? f time and dou - Care, is pictured along with Cord Simpson who made the rocking & uL'cSct cmh n goat and Lorraine Delaney who made the afghan. They are display- heated in toe microwave oven) mg the winning tickets which were drawn at the Commumty Care of- The tarts are a great item to have fice in Bowmanville on December 22nd. on hand not only for a planned party, The Regional Municipality of Durham Works Department HOLIDAY CLOSURE OF TRANSFER AND RECYCLING SITES The Oshawa, Cartwright and Scugog Transfer and Recycling Sites will be closed Friday, December 23,1994 at 12:00 Noon and will resume operations on Wednesday, December 28, 1994 at regular hours. DURHAM REGION Closed December 30, 1994 at 12:00 noon and resume operations on Tuesday, January 3,1995 at regular hours. V.A. SILGAILIS, P. ENG. COMMISSIONER OF WORKS «= Leather Coats • Suits Sport Jackets Outerwear Dress SHIRTS and SLACKS * Applies to all clothing items over $ 100.00 except topcoats Dunn's pays the equivalent of both taxes h>,v f Tailors -- Oshawa Centre Across from Reitman s >3 SIZJE FOR EVERY MAN Ittitt OPEN: ini III jl Wed., Thurs., Fri. 10-9 sun sizes from u io v Saturday 9:30 - 6:00