The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Omno W.kly li .draodly, M4rch 17,19 WIN WITH CANADIAN MUSHROOMS Spring, sumnmer, fal, winter ... Canadian Mushromrs are a winner every nionth of the year. But come autumn, mushrcooms are a special treat teamed with garden-fresh vege- tables ini salads, ragôuts, thick soups and stews. Mushrooams are avail- able year round; fresh, inexpensive and chockfull of flavour. Yet it's their unique taste and texture that has earned Canadian Mush- roomns so many fans. Just ask the ~- talented winners of our "Mad about Mushrooms" contest conducted car- lier thîs year. Over 250 enthusiastic mushroom loyers entered with reci- pas ranging fromn soups to stews with a superb selection of stuffed, creamed and marinated mushroomns. One bite of Grand Prize Winner Karyn Montan's succulent suni- dried tomnato, artichoke and mush- roomn appetizer Mushrooins Montani is ail the taste proof you need. Create an elegant dinner fea- turing the recipas of the runners-up, starting with Adrianna Hatton 's win- ning French Mushroom Soup ... or serve Jacqueline Crerar's Sunshine Chicken with Mushroom Glaze as an elegant entrée. Simone Eidt's Mushrooms and Sweet Pepper Sauce teams,,mush- rooms wîth onions and sweet pep- pars in, a tangy red wine sauce great served over pasta, rice or meat. What's intriguing about the winners and runners-up of the "Mad about Mushroomns" contest? They're al busy with careers and families ... a hetie lifestyle famniliar to most of us. What's their unanimous verdict on Canadian Mushraoms? Mad about them! Mad about their versatility, convenience, flavour and fun.. Canadian Mushrooms - our prize winners just couldn't live without themn! MUSHROOMS NMONTANI (photograph) 1- 1/2 lb l a rg-e Mushrooms (about 30) 1/4 cup EACH bread crumbs, grated Parmesan and Asiago* cheeses 2 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 2 finely minced garlie cloves 12 finely chopped, pitted black olives 2 tbsp finely chopped, sun- dried tomnatoes (packed in oul) 3 finely chopped artichoke hearts (packed in ail) Remove mushroamr stems fromn caps; Finely chop stems and set aside. In bowl, combine bread crumbs, Parmesan and Asiago cheeses, basil, parsley, garlic, olives, tomatoes, artichokes and chopped mushroom stems. Mix well; spoon into mush- roomn caps. Bake in 4500 F oven for 12 ta 15 minutes or until mushrooms are hot and cheeses are melted. Serve hot. Makes about 30 appatizers. *Fontina may be substituted for Asiago. FRENCH NMUSHIROOM SOUP 1-1/2 lb M u s h r o o m s (about 6 cups) 1/4 cup butter '1/4 cup tinely choppecd shallots or ofions 3 tbsp flour 6 cups chieken stock 2 tbsp chopped watercress or parsley 1 baylecaf Pinth thyme 1/2 tsp lemon juice 2 large egg yolks 1/2 cup table cream (10%) Sat and freshly ground black peppar trim mushroom stems level with caps; finely chop stems and reserve. Thinly slice mushrooms. In large heavy pot, melt 2 tbsp of the butter over medium heat;, add shal- lots and mushroom stems and cook until soft (not browned).- Stir in foeur; cook over low heat for 4 min- utes. Do not brown. Add stock slowly, blending ceompletely with the foeur mixture. Add 1 tbsp of the watercress, bay leaf and thyme; sim- mer for 20 minutes. Remnove bay leaf and discard. In large saucepan, meit remnaining butter over medium heat. Toss sliced mushrooms in the butter with lemon juice; cook 5 minutes. Add sliced mushrooms ta stock; simmer 5 more minutes. In small bowl, beat egg yolks and cream together until blended. Stir 1 cup of the hot soup into the cream mixture. Return cream mixture to the soup; beat te j ust helowthe sim- mer point. (If the soup starts ta simmer, the yolks will curdie.) Add sait and freshly ground papperta taste. Serve immediately, garnishied A "WELCOME TRADITIION", We had driven for hours thraugh sorne of the most beautiful snow covered- countryside imaginable, when the old Inn came into sight. It was exactly the way it had looked in the magazine, cozily tucked between two enormous lin- dens. The sweet smell of hardwood and smoke rising from the stone chimney told me that this was the perfect spot ta spend a couple of relaxing days. Our host greeted us at the door, and once we were settled, invited us into the parlour, where fresh baked goods and savoury snacks were laid out. Snuggling dloser ta the fireplace, each one of us was presented with a glass of sherry, the hosts called this their "wel- came tradition" and as we sipped and talked, the coolness of the wine began ta transform intoaa sweet warmth and conversation and laughter filled the roam. Sitting there in utter content- ment, 1 thought of how easily our hast had made us feel at home and haw delightful this "sherry and snacks tradition" really was. The sherry we drank was Dry Sack, loved throughout the world for its clean mellow taste -- "saul warming as the music of the thou- sand guitars" as one writer put it. The number one selling sherry in the world, Dry Sack, is now part of my awn "welcomne tradition" whenever guests arrive, and just like the chef at my favaurite country Inn, I use Dry Sack in some of my best recipes too. This week, courtesy of FBM Distilleries, marketers of Dry Sack, I invite you ta try these deliciaus creatians. Why not make Dry Sack Sherry part of your next occasion, it is a wonderful way ta say "welcome"! DRY SACK APPETIZER CHICKEN KABOBS Chunks of tender, moist chicken, delicately flavoured from an over- with Lise O'Brien night marinade cook in a mnatter of minutes. 2 lb (1 kg) boneless chicken breasts (about 8) 1/4 cup (50 mnL) olive oil 3 tbsp (45 mL> DRY SACK SHERRY 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) liquid honey 1 clave garlic, minced 2 tsp (10 ml-) flnely chopped fresh gngerroot Cut chicken mbt 1 inch (2.5 cm) chunks. Combine remaining ingredients in plastic bag. Add chicken; mix well. Seal bag and refrigerate aver- night, mixing occasionally. Saak about 30 small bamboo skewers in water, 30 minutes. Thread 2 pieces of chicken onto each. Broul 3 minutes, tura; baste with marinade and broil 3-4 minutes longer, or just until no longer pinik inside. Don't overcook Serve warm. Preparatian Time: 10 minutes Marinating Time: 4 hours or over- night Cooking lime: 7 minutes Makes: -about 30 servings MARVELLOUS DIRY SACK COCKTAIL MEATBALLS Guests will be icking the dish after the meatballs are gane. Rec- ipe can be halved for smaller crowds. MEATBALLS: 3 lb (1.5 kg) ground beef 2 eggs 1 cup (250 mL) rolled oats 1 onion, finely chopped 1/ý2 tsp (2 m L) garl ic powder 2 tsp (10 mL) saIt 1/4 tsp (1 mL) pepper SAUCE: 2 cups (500 mL) DRY SACK SHERRY 1-1/4 cups (300 mL) ketchup 1 cup (250 mi.) chili sauce 2 tsp (10 mL) Worcestershire sauce 1-1/2 tsp (7 mL) oregano leaves Combine ail ingredients for meathaîls. Mix well wîth hands. Shape into 1iînch (2.5 cm) bails. Place on foil-lined baking sheet. Bake at 400*F (200'C) for 10-12 minutes. Drain on paper towels. Combine ahl ingredients for sauce in large saucepan. Bring toaa bail. Add meatballs. Caver and simmer 1 hour, stirring occasion- ally. Serve bot. Preparation lime: 15 minutes Cooking lime: 11/4 h1ours Makes: about 80 meatballs with rçmaining watcercss. Makes 8 servings. SUNSIIINE CHIC KEN WITH MIUSHIROOM GLAZE 6 chicken breasts (about 2-1/2 lb) 1/4 cup EACH sliced carrat, onian and apple 2 tbsp chopped fresh parsley 2 tsp chopped fresh rosemary or 1 Itsp dried 1ltsp EACH oregano and poultry seasaning 1 tbsp grated orange rind 14tsp white peppar Mushroom Glaze: 2 tbsp olive ail 1 lb Mushrooms, sliced 2 garlie claves, minced 114 cup chopped shallots 2 cups chicken stock 1/2 cup dry Vermouth 1/4 cup orange liqueur 2 tbsp lemon juice 2 tsp grated lemon rind 1 tbsp brown sugar 2 tbsp corn starch Arrange chieken breasts on a rack in a baking dish; cover with sliced car- rat, anian, apple and seasanings. Bake in 325'F aven for 1 ta 1-1/4 hours (meat should be sligbtly pink against the banc). Cool slightly; remove skins and discard;separate mecat from bonesand reserve bones for saup. Arrange chicken in an ovenproof serving dish; set aside. In heavy skillet heat ail; add mush- rooms. garnie and shallots. Sauté, stirring frequently, 5 ta 7 minutes or until mushrooms are golden brown. Remove from pan; drain on absorb- ent papar. In hcavy saucepan, combine 1 cup of the chieken stock, Vermouth, orange iqueur, lemon juice, rind and brown sugar. Bring ta bail. Combine corn starch and remaining stock. Add corn starch mixture ta Vermouth mixture. Heat, stirring çonUntly util thiçkgiçd âmd vlcar. Remnove from heat; add mushroom mixture; stir to coat. Pour sauce over cooked chicken. Bake in 300*F oven15 to 20 minutes or until juices run clear when pierced with a fork and sauce glistens. Makes 6 servings. MUSRROOMS AND SWEET PEPPER SAUCE 1/2 cup 1 1 lb 2 cups Sauce: butter onion, chopped Mushrooms, thinly sliced chopped sweet peppars 2 tbsp Dijon mustard 2 tbsp Worcestershire sauce 1/4 cup brown sugar 3/4 eup red wine Salt and pepper In large saucepan meit butter over medium heat; sauté onion until trans- parent. Add mushrooms and pcp- pers; sauté, stirring frequently for 5 to 7 minutes or until mushrooms are golden brown. In a small bowl combine mustard, Worcestershire sauce, brown sugar and wine until mixture is the consis- tency of a smooth paste. Season with sait and pepper to taste. Add wine -sauce to mushroom mixture and simmer over medium high heat for 15 minutes or until the sauce is thickened and reduced. Makes 4 servings. I INSU3rRCC MQTOIRCYCE 63-0331 or 623-1838 ~ PINE RIOGE INSURANCE GOING ON A TRIP??? GETTING MARRIED??? Planning a Special Evening'on the Town for Dinner, Zthe Theatre or the Big Game???2 HOORGLASS Limousine Service will get you there and back in safety; com fort and style. CALI. TO RESERVE EARL.Y