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Thursday, A pril 9, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 21 Community Clean-up Day Saturday April 18, 2015 Wednesday April 22, 2015 EARTH WEEK CELEBRATIONS 2015 Wednesday April 22, 2015, will mark the 45th anniversary of Earth Day. To promote environmental awareness and celebrate Earth Day the Town of Halton Hills promotes "Earth Week Celebrations" which includes activities such as: The Community Wide Clean-up and the 22-Minute Makeover. • WE NEED YOUR HELP! Individuals, families, services clubs, youth groups, community groups and churches are asked to participate in the annual Halton Hills spring clean-up to scour the parks, ravines and roadsides to pick up litter and assorted debris. • Participate with a group or gather your friends and make your own group! • Free gloves and garbage bags are available from the Robert C. Austin Operations Centre located at 11620 Trafalgar Road, Georgetown and also at participating McDonald's Halton Hills restaurants. Thank you to our sponsors: Superior Glove, Tim Hortons' and McDonalds' Halton Hills restaurants. • WE NEED YOUR HELP! Businesses, institutions and schools please go outside and clean-up for 22 minutes! • HaltonHills schools nowhavea recordof 4 straight yearsof 100%participation! We hope to achieve the same exceptional participation level for 2015. • We encourage all participating groups to register with the Town of Halton Hills and arrange for free gloves and bags. Thank you to all of our wonderful volunteers for pitching in to make Halton Hills beautiful and clean! Participants are encouraged to contact the Town of Halton Hills to register so that we can make sure we clean all areas of Halton Hills! Please contact: Infrastructure Services Robert C. Austin Operations Centre 11620 Trafalgar Road Halton Hills, ON L7G 4S4 Tel.: 905-873-2601 ext. 2603 cleanup@haltonhills.ca www.haltonhills.ca/earthday COMMENT Local high schools participate in cooko� to aid food bank On March 26, the Georgetown Bread Basket (our local food bank) organized a fantastic event at the President's Choice Cooking School here in Georgetown. � e two Georgetown high schools-- GDHS (Georgetown District High School) and CTK (Christ the King) sent teams of six students each from their foods program to compete in a cooko� . Paul Klassen (GDHS) and Teresa Toma- ro (CTK) selected and led their respective teams. � e purpose of the event was to raise awareness for the local food bank by hav- ing the two teams cook with primarily items food at the food bank. Each team had to create two main courses. � e meals were judged by a team of � ve judges (more about them in next week's article). After a very tough decision, the CTK team was declared victorious by a slight margin (as the keeper of the scores, I can tell you it was all VERY close)! � e dish that won was their Mexican Shepherd's Pie. � is recipe is of the team's own cre- ation. For their prize, the winning team was able to take a cart through the Real Cana- dian Superstore and shop for foods they would like to see donated to the food bank. Next week we'll feature the runner up! Have fun and keep cooking! See photo of winning team on pg. 22 Mexican Shepherd's Pie CRUST INGREDIENTS • 1 cup cold water • 6 cups all-purpose fl our • 4 tsp salt • 2 cups (1 block) very cold unsalted butter, cut into small squares METHOD Combine fl our and salt in a bowl. Add butter. Using two knives or a pastry cutter cut butter into the fl our mixture until the mixture resembles cottage cheese. � e largest pieces of butter should look like pea size pieces. Add very cold water in 1 tbsp at a time, stirring the mixture to bring it together. Do not use all the water if not neces- sary. You do not want the dough to be wet and sticky. It should be � rm and fl aky. Divide dough into two balls. Wrap with plastic wrap, fl atten and chill for 5 minutes in the refrigerator. After 5 minutes remove dough from refrigerator. Divide into � ve balls. Roll dough out on a lightly fl oured surface. Press dough into fi ve in- dividual medium ramekins or tin foil pie plates. Use a fork to press down the edges or create your own personalized fl uted or roped edge. Using a fork poke a few holes in the bottom of pie plate to stop it from bubbling up. Bake for 15 or until golden at 350 F. FILLING INGREDIENTS • 500g of ground beef • 1 taco seasoning envelope • half can of kidney beans • 3 onions, minced • 5 cloves of garlic, minced • 1 cup of tomato sauce • 1/4 cup of milk • 3 tbsp of butter • salt and pepper METHOD In a medium size sauté pan melt but- ter. Add onions, garlic and kidney beans and sauté until softened. Add ground beef and sauté. Add taco seasoning, salt and pepper to taste. Once beef is no longer pink add the tomato sauce and milk. Simmer for � ve minutes. POTATO TOPPING Peel six potatoes, bring to a boil and cook until fork ten- der. Strain potatoes. In the same pot, add half cup of butter, quarter cup of milk, salt and pepper and mash until soft and creamy. ASSEMBLY Remove pie crusts from the oven, add Mexican � lling to the pie crust and top with s generous helping of potato � lling. Set your oven to broil, out all assembled pies on a sheet pan and return to the oven for 1-2 minutes to brown the top. Remove from oven, put on a plate and serve! By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin' largest pieces of butter should look Add very cold water in 1 tbsp at a time, stirring Divide dough into two balls. Wrap with plastic wrap, fl atten and chill for 5 minutes in the refrigerator. After 5 minutes ground beef and sauté. Add taco seasoning, salt and pepper to taste. Once beef is no longer pink add the tomato sauce bring to a boil and cook until fork ten- der. Strain potatoes. In the same pot, add half cup of butter, quarter cup of milk,