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•T he I FP • H al to n H ill s •T hu rs da y, J an ua ry 1 7, 2 01 3 22 AIR, HEATING & FIREPLACE AIR, HEATING & FIREPLACE • Furnaces • Air Conditioning • Pool Heaters • Gas Piping for BBQ's 877-8023 www.AsbuiltClimateCare.com AIR, HEATING & FIREPLACE VISIT OUR SHOWROOM! APPLIANCE REPAIR ★★★★★★★★★★★★★★★★★★★★★★★★ ★★★★★★★★★★★★★★★★★★★★★★★★� � � � � � � � � � � � � � � � � � � � � � Mention This Ad For 10% OFF 905-877-3376 Fully Certified Technicians Repairs to Fridges, Stoves, Washers, Dryers & Freezers IN HOME REPAIRS - TRULY HONEST, FAST & RELIABLE SERVICE 24 Hours • 7 Days A Week Senior's Discounts Mr. Gallant FIRST CLASS APPLIANCE SERVICE 905-874-1930 Servicing All Areas Written Guarantee CHEQUES AIR, HEATING & FIREPLACE 905.703.7609 W W W . G E O R G E T O W N H E AT I N G . C A INSTALLATION, SALES, & SERVICE FOR ALL YOUR RESIDENTIAL HVAC NEEDS. S E R V I C E DIRECTORY APPLIANCE� 55 Sinclair Ave., Unit 2 & 3 Georgetown 905.702.1182 Sales, Service & Parts You can Drive for Real Now! Wow! Happy 16th Birthday Ralph! Lots of Love, Mom & Dad, Jack & Boobers xoxo $35 Biogel Set with Jodie! ~~~ ~~~ Book a Facial and Get a FREE Spa Pedicure ($50 value) 374 Guelph St. Unit 4 Georgetown 905-873-6999 in.nuendo.ca Come in and get the latest look! Please welcome our newest Senior Stylist Lily Galan! 10% off New Clients Only! Scottish Meat Pies Makes 6 These pies are traditionally made in straight sided 3-3.5" moulds, but they can be made in regular meat pie pans. The pas- try lid covers the meat just below the rim. This leaves room at the top of the pie for gravy, peas, mashed potatoes. This recipe is equally as good made with ground beef and pie pastry. Filling ingredients • 1 pound ground lamb • 1 cooking onion, diced • 1/2 cup beef gravy • salt and pepper to taste Hot Water Pastry Ingredients • 4 cups all purpose flour • 1/2 tsp salt • 3/4 cup lard • 3/4 cup to 1 cup hot water Method 1. Sauté lamb and onions until cooked through. Add salt and pepper and gravy just to incorporate. Set aside. 2. Sift the flour and salt into a warm bowl. This pastry should be kept warm while making all pies. 3. Melt the lard and add the flour to it and mix. Blend in the hot water. Keep extra pastry on top of warm stove and begin to line pans and cut the tops (same size as diameter of pan). 4. Fill pastry shells about three-quarters full. Moisten pastry tops and place over pies. Press slightly and join top to the bottom crust. Cut a slit in the top of each pie. 5. Brush with milk and bake in a pre- heated 375 degree oven for 40 minutes. Gerry is writing today and please note that the recipe and photo today are NOT Miller's Bakery meat pies-- they are our version of a meat pie! I have heard for years that it's worth the drive to Acton. Well, according to one Windsor resident, it's worth the 350 km drive to Georgetown for a meatpie! Yep, this fellow neighbor of my daughter's in Windsor used to drive from Toronto, here to Georgetown to pick up delicious steak pies for his Celtic soccer club in Brama- lea in the '90s. They would order 20 dozen steak and Scottish pies to sell after the soccer matches. These delicious savories were baked at none other than Miller's Bakery on Guelph St. in Georgetown. Welsh-born What's Cookin': The popularity of Scottish meat pies Lori Gysel & Gerry Kentner Phil and Wendy Miller purchased the bak- ery from Bakery Delite in 1988, then took on a Scottish partner in 1990 when they began adding more Scottish baked goods as well as Scottish grocery items and gifts to which they still offer today. Recently, my daughter Stephanie was coming home for the weekend and her neighbor asked her if she had heard of Miller's Bakery? That resulted in an instant order for four dozen steak pies for her to bring home. Three dozen for him and one dozen to share with her friends on the street. Well, they were thoroughly enjoyed, as the same as always and now, she has a standing order when she comes to town and us, too, when we visit. Miller's offer a wide range of meat pies, including Scottish (my favorite) steak, steak and kidney, steak and mushroom, steak and onions. The meat pies are quite filling and a fair price for a delicious fill- ing meal. You can even order family size! Also available are Cornish pasties, for- far bridies and traditional British baked goods like bread, baps, potato scones and imported British chocolates. So, stop by and check them out and say hello to Agnes, who has been serv- ing up customers for over 20 years. Now, that's service! Have fun and keep cooking! Email questions and comments to Lori and Gerry at whatscooking@theifp.ca Come to the second annual Royal Winter Affair, a celebra- tion of all things Royal at the McGibbon Hotel on Saturday, Jan. 26 at noon. Last year, 25 ladies attend- ed this "dress up" party, along with two very special guys (the "Royal Butler" from the McGibbon and Mr. Pat Thibo- deau, who came as a "Royal Flush"). The McGibbon prepared a lovely English buffet, includ- ing a roast hip of beef, salads, clotted creme and scones. How will we know that you are Royal? You will be dressed in your best Royal look from any era... hats, furs, gloves, gowns... whatever. This event was started by Lois Fraser just because Janu- ary is boring. The event has no real purpose other than to have fun with friends. The cost is $20, payable on the day. Email lfraser@fraserdirect. ca if you would like to attend. A group of local ladies combated the winter blahs by getting together for A Royal Winter Affair last year. Guests dressed in their best royal finery and made their way to the McGibbon Hotel where they enjoyed authentic British fare like lemon curd, marmalade, clotted cream and roast beef. The 2nd annual event will be held on January 26. A Royal Winter Affair returns to Downtown Georgetown Jan. 26