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Thursday, A pril 16, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 23 Are you coming? Halton Hills Christian School offers an exceptional faith-based academic learning environment for Preschool - Grade 8 students.Come and visit our new spacious campus and learn about our programs, teachers and special education opportunities. Visit us to find out more. 905.877.4221 haltonhillschristianschool.org R E N OVAT E | D E CO RAT E | L A N D S C A P E APRIL 24-26, 2015 ALBION BOLTON COMMUNITY CENTRE CALEDON ENTERPRISE OUR SPACE PUBLISHING | SNAPD WEARECREATIVE.CA • WELLNESS CENTRE • PET ZONE featuring ROVILI'S PET WORLD • HUMBER NURSERIES GARDEN CENTRE • ASCOT ROOM FASHION SHOW • ASK THE EXPERTS for "DESIGN & DÉCOR", "RENOVATIONS & LANDSCAPING" ADVICE • T.O.2015 PAN AM / PARAPAN AM GAMES PREVIEWNE W FEA TU RE S For information or free online tickets, visit CaledonHomeShow.com BRING THIS AD FOR FREE ADMISSION! MEDIA PARTNERS SP ON SO RS IN PARTNERSHIP WITH SPONSORED BY COMMENT Cookoff highlighted skills and needs This week we're happy to show you the run- ner-up entrée in the Georgetown Bread Bas- ket High School Cookoff. This dish belongs to the GDHS team! Once again, it was a pleasure to be in- volved in this event, highlighting the needs of the food bank and also the talents of our local students. CTK Team: Led by Teresa Tomaro. Stu- dents: Shaun Denny, Brenna Hartman, Ja- cob McGillivray, Veronica Walker, Emman- uel Battaglia GDHS Team: Led by Paul Klassen. Stu- dents: Ubhay Bhatoo, Alex Erne, Jessica Krause, Hannah Raymond, Maddy Rouse, Sydney Sylvestre Judges: Carol Davin (VP, GDHS), Roc- co DiIanni (Principal, CTK), Halton Hills Mayor Rick Bonnette, Real Canadian Su- perstore Manager John Cservenyak, Chef Pino DiCerbo (Masterchef Top 5 contestant 2014). Thank you to everyone for participat- ing-- see you next year! Have fun and keep cooking! GDHS Baked Pasta Serves 5 INGREDIENTS For the sauce: • 4 cups dry pasta • 1 Tbsp butter • 3-4 cloves garlic, crushed • 5 tomatoes diced • 1 small white onion diced • 1/2 cup canned tomato sauce • 1 can cream of mushroom soup • 1 pinch Italian seasoning •1 pinch each salt, pepper, sugar For the crust: • 4 cups crushed corn flakes • 2 eggs • 1 Tbsp melted butter • 1/2 cup parmesan cheese METHOD Boil pasta for about 12 mins then cool un- der running water and set aside. For sauce heat pan and add butter, onion and diced garlic then add tomato, SSalt and pepper (pinch or 2), canned soup, Italian seasoning, sugar and simmer for 20 minutes For the crust: In a large bowl combine the crushed cornflakes, eggs and melted butter. To finish: add pasta to sauce and portion into oven proof bowls. Top the pasta with the crust ingredients and bake at 350 F for 10 minutes or until crust is golden. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'