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~ Travel Items Gift Certificates Gr cat Ideas fox Christmas ING IN CASUAL ELEGANCE 78 Main St. S. DowntownGeorgetown al bi IATA it - Reynaldo, the Sat at t The Cellar serves serves flarlene Brading on the right. Dinner reser- Fine Fashion And Accessories On Consignment promoted to manager by _ celebrations and small, intimate Chebunis gatherings have rest in cooking and led him become their specialty. a hotel. He San Although providing fine meals takes up most of his day, linary arts with the aid of Ray will be expanding his horizons once again early in 1994, ce oer the flowing 5 when he intends to part with some of his cooking secrets. He will offer cooking classes to anyone interested in pursu- ing the culinary arts. Details will follow in this paper. Marlené and Rey and staff wish to extend Greetings of the Season to all in Halton Hills and wish everyone a Healthy and at consists of beef chicken, Prosperous New Year. york. For starters, Marlene ‘The Cellar’s holiday hours are: Open for Christmas Eve; Christmas Day; New Year's Eve and New Year's Day In order to provide their clientele with excellent quality meals and service, it is recommended that reservations be made by calling The Cellar at 873-7402. ll parties for as many as 70 A welcome holiday for the staff will occur between Jan. 3 .,, birthday and anniversary _ and 16. Lunch will be served as usual Monday, Jan. 17. OWNTOWN ARKET 36 Main Street S. 873-9543 Christmas Hours: Monday-Friday 10 am -9 pm bwn restaurant, consisting resented itself when Rey ining 40 years of working Having Trouble Finding That Perfect Gift? Look no further - one stop shopping at the Downtown Market Pian 0d Special For Everyone For our gentlemen shoppers! Fresh Daily Home Baked Goods Hours: Mon-Fri. 9:30-9 Sat. 9:30-6 Sun. 12-5 Browse through the old town charm and rediscover fas] 77 Main St. 873-1470 Downtown Georgetown Wishing you alfa safe and happy holiday Downtown Georgetown Georgetown meters for all of December Serr tite ame Halton Hills This Week, Wednesday, December 15, 1993— Page 15 Edible cookies to hang 1c. butter, softened lc. sugar 3 eggs, beaten 1/3 c. brandy 1 tsp. mace Cream butter and sugar. Beat in eggs, brandy, and mace. Add sifted flour and work dough until smooth. Shape into a roll, wrap in plastic wrap or foil, and chill thoroughly. Working on a lightly floured surface, roll dough out to 1/16 inch thickness and cut into desired shapes with cookie cutters. Place cookies on an ungreased baking sheet and sprinkle with colored sugar. Use a toothpick to make a hole near the top of the cook- ie for inserting string after baking. Bake at 375° until golden, 8-to 9 minutes. Makes al four dozen cookies . Marzipan Strawberries Ingredients 3 3-ounce packages of strawberry-flavored gelatin 1 small can flaked coconut 1c. pecans, ewly chopped 1 can sweeter condensed ate Red granulated sugar Slivered almonds Green food coloring Mix gelatin, coconut, ecans and condensed milk together and refrigerate for 24 hours. Form into strawberry shapes about 1 1/2 inches long. Do all of the shaping and then roll each one in ted sugar. To make strawberry leaves, soak almonds in green food coloring. . Separate slivers to dry. Insert two slivers into the top of each strawberry. Makes about five dozen confections.