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10 - Orono Weekly Times Wednesday, September 2, 2009 BUDGET Continued from page 6 hiring in November of this year have been eliminated. Through layoffs, elimination of vacant positions and deferring hiring, council cut $273,100 from the budget, which according to the Mayor is 1 percent of the tax levee. On the plus side, the municipality received a onetime dividend of $516,800 from Veridian Connections, the local utility provider, of which Clarington is a share holder. Interest income from late tax payments is anticipated to generate $200,000 in additional income for the municipality this year. At the end of Monday's meeting, council managed to reduce the 2009 budget by $2,045,317. Wu concluded his report by listing some possible saving ideas for the 2010 budget. These suggestions include closing the Tourism Centre for good, closing down various municipal departments for one or two weeks, possible closure of under utilized community halls, and converting some rural roads to gravel to save patching costs. Wu stated the cost-cutting measures he recommended were balanced, fair and do-able, and that many of the cuts will transition in the 2010 budget preparations. Roasted Pear Salad with Chèvre This composed salad is perfect for a light luncheon or starter at a dinner party. Substituting fruit juice for some of the oil in the dressing lowers the fat content. Preparation Time: 15 minutes Cooking Time: 5 minutes Cooling Time: 10 minutes Serves: 4 Ingredients: 2 tbsp (25 mL) each apple juice and lemon juice 2 tbsp (25 mL) vegetable oil 1 tbsp (15 mL) Ontario Liquid Honey 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) dried tarragon 1/4 tsp (1 mL) each salt and pepper Salad: 4 Ontario Pears (slightly under ripe) 1 tbsp (15 mL) vegetable oil 2 tsp (10 mL) finely grated lemon rind 1/2 cup (125 mL) pecan halves 8 cups (2 L) packed Ontario Baby Spinach and Arugula or Watercress 2/3 cup (150 mL) crumbled Ontario Chèvre Cheese (about 4 oz/120 g) Preparation Instructions: In small bowl, whisk together apple juice, lemon juice, oil, honey, mustard, tarragon, salt and pepper. Set dressing aside. Remove stems and slice pears into 6 wedges each, removing core. In large bowl, toss pears with oil to coat well. Place, cut side down, on large baking sheet; sprinkle with lemon rind. Place pecans in small cake pan. Roast pears and pecans in 375°F (190°C) oven together for about 5 minutes or just until pears are slightly softened and pecans are toasted. Transfer pears to cutting board to cool slightly. Toss greens with two-thirds of the dressing and arrange on salad plates. Arrange pears and nuts in circular fashion on top; sprinkle with cheese. Drizzle pears with remaining dressing. Serve immediately. Nutritional Information: 1 Serving Protein: 9.0 grams Fat: 29.0 grams Carbohydrates: 37.0 grams Calories: 422 Very High Source of Fibre Send your story ideas to ORONO WEEKLY TIMES 905-983-5301 oronotimes @rogers.com