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Pa ge 2 0 T hu rs da y, Ja nu ar y 7, 2 01 6 - T he IF P - H al to n H ill s - w w w .th ei fp .c a ADAMS EQUIPMENT Hours of operation: 7:30 am to 6 pm Monday to Friday; 8 am to 5 pm Saturday; Closed on Sunday SALES, SERVICE, RENT-ALL INC. 334 Guelph Street Georgetown, Ontario L7G 4B5 Tel: 905-877-0157 Fax: 905-877-0159 www.adamsequipment.ca We Service Snow Removal Equipment Rentals For EVERY need! • Tools & lawn equipment • Skidsteers, excavators & trenchers • Light construction equipment Full line of TORO Snow Removal Equipment while quantities last SDRAWA 06 NOW ?6102 DNA 3891 NEEWTEB SLACISUM EBOLG ...TAHT WONK UOY DID snoitcudorPebolG/moc.koobecaf.www ac.snoitcudorpebolg.www Upper Credit Humane SocietyUpper Cr Thanks to the amazing support of our community, 471 animals were adopted from UCHS in 2015, including: Would you like to get involved? Consider becoming a member or volunteer. Visit www.uppercredit.com for details. www.uppercredit.com • info@uppercredit.com Thrift Shop 905-702-8661 • Shelter 519-833-2287 Charitable Registration # 893738872RR0001UPPER CREDIT HUMANE SOCIETY Socks (adopted Aug. 4, 2015) • 317 cats • 103 dogs • 20 guinea pigs • 15 rabbits • 6 chinchillas • 4 rats • 3 birds • 2 gerbils • 1 deguMyFrenchSchool.ca My future starts here! French Catholic school:my first great success! csdccs.edu.on.ca Proud partner in education ÉCOLE ÉLÉMENTAIRE CATHOLIQUE (JK to Grade 8) du Sacré-Cœur 34 Miller Dr., Georgetown | 905 873-0510 Thursday, January 14 • 6:00 p.m. to 7:00 p.m. Open House Academic excellence Francophone environment Full bilingualism Rooted in Catholic values Daycare / Childcare 1st choice of francophone parents COMMENT Ring in the New Year with meatballs Welcome to the New Year! This week's recipe brings about a question that I often had, but thanks to a chef colleague of mine, figured out a few years ago-- thought you might like to know the answer too. When you are making a recipe that has raw meat and/or eggs in it, but the recipe tells you to add salt and pepper to taste, what do you do? Do you actually taste the raw meat? Do you just wing it and hope that you put in the right amount? Do you go and look up some other recipe with ap- proximately the same amount of ingredients and see how much they put in? The answer is simpler than it seems. A chef colleague of mine was making filling for Chinese dumplings-- pot stickers to be specific-- and she quickly put a small amount of the filling in a rame- kin and tossed it into the microwave. Voila. A min- ute later, she had hot pot sticker filling-- she was able to taste it and then adjust all the seasonings accordingly. Brilliant! I'm not a microwave fan, so I do the same thing, but in a small frying pan. Funny how sometimes it's the simplest little tips that make life easier! If you'd like to make homemade marinara sauce for these meatballs, that recipe is coming next week. Have fun and keep cooking! Mammoth Marinara Meatballs INGREDIENTS • 3 slices white bread, cubed • 1/2 cup milk • 1 lb ground beef • 1 lb ground pork • 1 lb ground veal • 1 clove garlic, minced • 1/2 cup grated parmesan • 1 cup diced red onion • 1/2 cup tomato sauce •1/3 cup diced green pepper • 1 egg, beaten • 1 tsp dry mustard • 1 tsp celery seed • 2 tsp dried oregano • One half chopped parsley • Freshly ground salt and pepper to taste • Marinara sauce (either homemade or bought) METHOD: 1. In a large bowl, cover the bread with the milk and let sit for five minutes. 2. Add the rest of the ingredients (except marinara sauce). Mix well. 3. Form into 12 large meatballs. 4. Bake in a preheated 350F degree oven for one hour, uncovered on a parchment- lined baking sheet. 5. Remove meatballs from baking sheet, place in a baking dish. Top with your favor- ite marinara sauce and return to the oven, covered for an additional 20 minutes, until sauce is hot. Serve. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'