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N e w ! J o i n o u r Te e n Cl u b a n d u s e y o u r c a r d t o s ave o n . . . Face & eye shimmer with new sugar coated shades. Oh so sweet! 905-877-2711 - Downtown Georgetown 30 Main St., Downtown Georgetown STORE HOURS: Mon, Tues. Wed. 10:00 am - 5:00 pm, Thurs. & Fri. 10 am - 7 pm, Sat. 9:00 am - 4:00 pm, CLOSED SUNDAY Specializing in a large selection of affordable basic clothing for the entire family. Offering "END OF THE LINE" brand names and quality products in an environment that makes shopping a pleasure. Men's PATTERN SOCKS Kids' SPORT SOCKS 6/$700 Ladies' CHAMPION SOCKETTES 6/$900 3/$695 Acton/Georgetown - Friday, August 2, 2002 Page 15 Before turning on your barbecue, here are a few tips on getting started. 1. Before cooking on a new barbecue, you should burn off the grill to get rid of any foreign matter. Remove the grids and warming rack. Wash them in warm soapy water while you operate your barbecue on high for 10 minutes with the lid closed. 2. Always raise the lid on your barbecue before turning on the gas or lighting. 3. Always preheat your barbecue with the lid closed before using. Set burners on high for five minutes before cooking, then adjust setting for what temperature you want to cook at. 4. Always cook with the lid closed. This will keep the temperature even; the food will cook faster, use less fuel and prevent flare-ups. It also creates a smokier flavour. Many flavoured wood chips are available to try for different flavours to your barbecued food. 5. The high setting will give a temperature of about 550 F degrees and should be used only to sear steaks and for burning off food residue after use. The medium setting is equivalent to an oven temperature of approximately 450 F degrees (with the lid closed). This is the best setting for cooking steaks and most foods. The low setting will be equivalent to about 350 F degrees in the oven. 6. Remember to use tongs when turning meats. A fork will pierce the meat and allow precious juices to escape. 7. After your barbecue is cleaned and cooled down, brush with vegetable oil before cooking again to prevent food from sticking. I just started this season with this suggestion and it works really well! 8. Never re-use a meat marinade after your meat has been in it, for it can harbour bacteria from the raw meat. 9. Before using bamboo skewers for your shishkebobs, soak in warm water for 30 minutes to prevent the wood from burning. 10. The most asked question is determining when a steak is done. We compare the firmness of a steak to the firmness of the fleshy part of the hand at the base of the thumb. Take the left forefinger and just touch it to the tip of the left thumb. Don't exert any pressure, the lightest touch is correct. Take the right forefinger and poke the fleshy part of the hand at the base of the left thumb. The feeling you get is the feeling of a rare steak. Now touch the steak. For medium, use the second finger of your left hand to touch the fleshy part of your thumb. For well done, use the third finger of your left hand. Voila-perfect steaks every time! 11. One last very important tip. Only turn your meat once and never squeeze the juices out! Have fun and keep cooking! www.kentnerscatering.com Southern Style Chicken Ingredients • 8-10 pieces of chicken, bone-in, skin-on • 4 cups fresh breadcrumbs (use white bread not whole wheat) • 1/2 cup French onion soup mix • 1 cup mayonnaise Method 1. Mix together breadcrumbs and onion soup mix. You are using white breadcrumbs because whole wheat crumbs make the chicken look too dark once it is cooked. 2. Put mayonnaise in a mixing bowl. 3. Rinse the chicken under cold running water, then pat each piece dry on paper towels. 4. Pick up each piece of chicken and coat it with the mayonnaise, then toss it in the breadcrumb mixture, ensuring that it is coated well at each stage. Place coated chicken on a baking sheet. 5. Bake at 350 F degrees for approximately 45 minutes. Coating should be golden brown and crispy, chicken should be firm and thoroughly cooked. Remove from the oven and allow chicken to cool slightly. 6. Refrigerate chicken overnight. 7. Serve chicken cold. What's cookin' Lori and Gerry Kentner Barbecuing tips for the perfect steak Georgetown Seniors plan August events The three H's (holidays, humidity and hot weather) have all conspired to keep the numbers down during July at the Georgetown Seniors Centre. Following are the programs planned for August: • Aug. 5 , centre closed for holiday • Aug. 6, bridge at 6:45 p.m.; euchre at 7 p.m. • Aug. 9 and Aug. 27 at 9 a.m., Ministry of Transportation over-80 testing days. Persons must book an appointment by calling 905-793-4341. You will be asked for your name, phone number and driver's licence number. If you have any problems, call Adriana or Sherry at the centre. • Aug. 21, Diners' Club meets for supper at 6 p.m. at Tanners Restaurant (beside the olde Hide House) in Acton. Info: 905-877-6444. • Aug. 23, VON foot clinic, 9 a.m. Call 1-800-387-7127 to make an appointment. • Aug. 26, trip to Casino Rama. Book early. Call Grant, 905-877-6444. • Aug. 27, bid euchre at 7 p.m. • The craft club meets every Tuesday and Friday at 9 a.m. • The pool room is open 9 a.m. to 4 p.m. for members. We close on a happy note. Our congratulations go to Adriana (centre coordinator) and her family on the arrival of a new granddaughter on July 15. A second bundle of joy for grandma to love and cherish. Until next time, cheerio. --By Dave Hastings, Georgetown Seniors Centre