The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

ui Scugog Citizen -- Tuesday, November 15,1994 -- 11 _+ culinary creatio judy bonnell hs healthstyles 'deb mcdonald 0 Thank you for the comments and phone calls I have received Over the last two weeks! It has been a pleasure to hear from you. This week I will discuss lobster. Fresh is best. Frozen is not worth the price. I have frequently offered fresh lobster at the restaurant and even at wholesale prices it does seem a little extravagant. None the less it is a dish that one can enjoy with very little effort. Steaming or boiling is certainly the most common preparation. In a large pot, bring water to a rolling boil. Many suggest salt, I prefer not to add salt. Grab your fresh lobster on the back just behind the head. Turn it over and wash under cold water. Drop Jobster into the boiling water head first, and return to a full boil. No, there is no screaming. For a lobster 1 1/2 1b. I suggest not to cook any longer then 8-9 minutes. Your meat should be tender. The tail should be a pleasure to devour, not a chore. Broiled lobster. Clean your crustacean under cold water. Place lobster on a hard surface or cutting board. Get your largest kitchen knife and place the tip of the knife on the back of the lobster's head. Hold handle of the knife in one hand while using your fist to hit the handle down and pierce the head. Continue to cut the body in half, length wise. Wash the inside of the lobster and clean as necessary. It is very easy to ; REEL IEEE / ~ with the earth in mind. i * herbs & spices * * beeswax candles + ceramic pottery * books & music * recycled glassware * natural bodycare * essential oils & incense + fashion & jewelry * & ONTARIO COMPUTER FAIR Over 50 exhibitors offering savings & selection in computers, software, books, peripherals. Also computer clubs. Sun., Nov. 20 Nam todpm Soccer City, Whitby From 401: north on Thickson Rd. to recognize what should be removed. Place your lobster on a baking sheet, meat side up and breil. I like to baste with butter, maybe a little dill and for sure, loads of garlic. Cooking time under the broiler is a little longer than boiling, as the heat source is not as intense. Sprinkle a few bread crumbs on top if desired with your butter Serve your lobster with clarified butter and fresh lemon. To clarify butter, simply bring butter to a boil in a pot on the stove and reduce heat. Skim the sediment off the top of the butter and discard. It's ready. The only place I have found live lobster available for purchase is at Devilles Produce on Hwy. 12 south of Taunton. Current price is $9.95/1b. Personally I think this is a little steep, but well worth it. Alaskan King Crab Legs are also available at Devilles at the price of $18.99/1b. These are only available frozen and decadent. Boil, but remember, you are only warming them. They are completely cooked prior to freezing. If You haven't partaken in a feast of this sort, it's time (Judy Bonnell is owner and chef the Stables at Greystone Restaurant on Shirley Rd. Scugog Township.) at The Quilter' Cupboard sa ------ PAY NO TAX On Kitchens Delivered After January 1st, 1995. WOODTECH 172 REACH IND. PARK DRIVE PORT PERRY 985-0420 Limited Time Offer ... Book Now! Just like potatoes are to us in our Western culture rice is the staple food of over half the people in the world today. For marly, it provides a main source of complimentary protein. Many of us are accustomed to the white and polished types of rice, which are stripped of many valuable nutrients. In its more natural form, rice is brown and can be a nourishing base for many meals; from appetizers, soups & cereals, to entrees, salads and desserts. This is also used to make flour, vinegar, wine & beer! Not only is it extremely versatile, rice contains a good source of vitamins & minerals with very little fat & sodium. The advantages of rice in one's diet are many. Being highly digestible it is suitable for many special diets. It is inexpensive, simple to prepare, easy to store & its blandness makes it especially adaptable in a wide list of dishes. There are three basic shapes of' rice used primarily in North America, long-grain, medium-grain, & short-grain. In long-grain rice the kernels are about four times longer than wide and when these grains are cooked, they are separate & fluffy. " This rice is best suited for salads, casseroles & stuffing in Uxbridge Our cupboard was overflowing 50 we've expanded! Come and see our new shop & large selection of 100% cotton fabrics for quiltmaking, clothing, home decorating and crafts. Books and patterns to inspire you for the coming Christmas Season! Lessons available. 905-852-3617 Alice Colby #4 Sandy Hook Road, Uxbridge, Ontario Medium-grain rice has a more tender texture when cooked & alternatively, short- grain tends to stick together after cooking. These types of rice work well for stuffing vegetables (sweet peppers or zucchini), pancakes, croquettes & puddings. For soups, use any type of rice, In the following recipe, I have recommended brown rice mainly for its higher nutritive value, Its colour comes from the outer layer of fibre-rich bran. With a slightly nutty flavour and chewier texture it is the only form of rice that contains vitamin as well as appreciable amounts of dietary fibre. It has also better quality protein, more h us & i Brown Rice Pudding with Dried Fruits This is a great nutritious dessert or snack food. Serve hot or cold. Adjust the quantity of dried fruits to your liking. 1/2 cup nonfat dry milk 1/4 cup sugar 2-1/2 cups low fat milk 2 egg whites plus 1 whole egg 1/2 tsp. vanilla 2 cups cooked brown rice (2/3 c. raw rice cooked in 1- 2/3 cups water) 1/3 cup raisins 1/3 cup chopped dried apricots Sprinkle nutmeg In a large bowl, combine dry milk & sugar. Add the milk, eggs & vanilla, mixing ingredients well with a fork. Stir in rice, raisins & apricots. Pour this mixture into a greased 6-cup casserole. Sprinkle with nutmeg on top. Bake in a preheated 325F oven for 15 minutes. Stir pudding and then bake it for phosph p than other types of rice. A cup of dry brown rice cooks up into more rice than the white rice. (More liquid is required, as well as a longer cooking time.) another 35-45 minutes longer until the milk is absorbed. Makes 8 servings: approx. 165 cal. each, 3 g. fat. br -- = oa ' + Jog on \ um ANGLICAN CHURCH - ST. JOHN'S The Rev'd Charles E. Bull Incumbent Church Street, Blackstock Sunday, November 20: 9:30 a.m. Family Eucharist ANGLICAN CHURCH [0100 8 1 DIETS DE [0 10:00 a.m: Holy & Communion Sunday, November 20 8:00 a.m.: ACW Corporate Communion 11:15 a.m.: Family Eucharist 266 North Street, Port Perry Thursday, November 17 PORT PERRY AND PRINCE ALBER' UNITED CHURCH Rev. Robert J. Le Page Sunday, November 20 10:00 A.M. Port Perry - Morning Worship Combined Sunday School for both Churches - 10:00 AM. in Port Perry United Church 11:30 A.M. - Prince Albert Morning Worship Nursery Care always available & HOPE CHURCH CHRISTIAN REFORMED FELLOWSHIP 14480 Old Simcoe Rd. Prince Albert, Ontario Rev. Ken Van Schelven Worship Service: 10:00 a.m. Coffee & Fellowship: 11:15 a.m. Worship Service: 7:00 p.m. Nursery and Sunday School provided VICTORY CHRISTIAN CENTRE * Rev. John Benschop 593 Alma St. Port Perry "For | Know the plans | have for you..." declares the Lord: Jor.29:11 STEP INTO VICTORY!!! Saturday Kids Club - 9:45 A.M. Sunday School - 9:45 A.M. 11.00 AM. - Praise & Worship Service Kids Klub during service (up to 12 years of age) 6:30 P.M. Prayer 7:00 P.M. Evening Worship Service Weekly Home Share Groups Theme this fall: "Our True Significance" Tuesday, Wednesday 7:30 p.m. EVERYONE WELCOME Youth Tuesday' - 7:30 p.m. Transportation available For more information call 985-1346 or 985-8890 "JESUS IS LORD" "......the same yesterday, today & forever:" Heb. 13:8 EMMANUEI PENTECOSTAI CHURCH 1680 Reach St., Port Perry Rev. Dean Bursey, Senior Pastor Sunday School - 9:45 a.m. Morning Worship Service - 11:00 a.m. "Circus Ring" Kids Church Praise Service 6:30 p.m. Tuesday 7:00 a.m. - Men's Daybreak 9:30 a.m. - Ladies Reflections Wednesday 7:00 p.m. - Kids Choir & Adult Bible Si Friday - Youth Events Saturday 7:00 p.m. - Prayer Meeting PROGRAMS FOR THE oe FAMILY! Did you pur vacation Bible School this sumer? Please come back for our Circus Ring & Kids Choir Programs Special music and events! EVERYONE WELCOME Please call the Church for more information 985-4441