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4~ 8-Orosio Weekly Times, Wednesday, July 16,1986 H W ONTARIO SOUR CHERRIES When tart and tantalizing chilled Montmorency cherries are ripe .we know that summer must be here at last. This most delicious fruit dates back to prehistoric times and from the mounds of cherry pits found in the caves of prehistoric man, was apparently much appreciated even then. Cherry trees are believed to be one of the first fruit trees planted by settlers and were brought to Nova Scotia by the French. The sour cherry crop is an important important part of the Ontario fruit industry. In 1985, 6,500 tons of sour cherries were produced by 500 growers, utilizing 2,000 acres of prime Ontario fruit land. Eighty- five per cent of the crop is produced produced in the Niagara Peninsula with Prince Edward County, Elgin, Kent and Essex counties accounting for the remainder. Ontario sour cherries are picked when fully ripe; chilled, washed, pitted and pailed with 10% sugar added by weight to preserve ' colour, flavour and texture. Sour cherries are available in 11, 22, and 30 pound pails from local processors and many retail gro- . eery outlets throughout Southern Ontario. The season for sour cherries is all too brief, but you can enjoy this delicious summer fruit in pies, cobblers and crisps all year round with sour chilled cherries that come ready to freeze. Freeze smaller amounts of sour cherries for quick and easy dessert toppings. toppings. Freeze extra juice separately separately in plastic containers and enjoy the taste of summer all winter long ... nothing could be easier or more delicious! Sour cherries are a highly perishable product FREEZE IMMEDIATELY AFTER PURCHASING to retain the highest quality. ♦NOTE: All of the following recipes recipes can be prepared using fresh, chilled sour cherries before freezing. CHERRY TORTONI ICE CREAM This rich-tasting ice cream is .made in an ice cream freezer. 3 cups Frozen SOUR CHERRIES 1/2 cup Granulated sugar 2 cups Light cream (or use 1/2 milk if ' desired) 1 cup Whipping cream 2 tbsp. Amaretto or 1 or 2 dashes almond extract 1/2 cup ^Coarselychopped toasted almonds 1/2 cup *1basted crumbled macaroons In heavy, non-aluminum saucepan, saucepan, britfg cherries and 1 /4 cup of the sugar to boil. Reduce heat to medium-high; simmer briskly until cherries are very shiny and juice is reduced to a thin syrup, about 15 minutes. Puree in a food processor, or blender until thick and smooth. Mixture should be consistency of thick apple sauce. If not... return to pan and cook over medium heat until thickened. Cover and chill. In small saucepan combine light CHICKEN QUOTA The production and marketing of chicken in Ontario is regulated by The Ontario Chicken Producers' Marketing Board through a quota system. Under a New Entrants Policy, up to eighteen persons will be selected at random from eligible applicants and allotted basic quota of 7,500 units which requires a building of a minimum of 5,625 square feet. The board gives no assurance that this amount of quota allows for a viable operation or that any additional quota will be allotted in the forseeabie future. To be eligible you mustibe an Ontario resident, be at least eighteen years of age, not possess or have any interest, direct or indirect, in any quota allotted by this local'board or any other local board or marketing board in Ontario. To receive an application, Policy Statement and background information, mail a request together with a certified cheque, bank draft or postal money order for $100.00 as a refundable deposit to the unsuccessful applicants, payable to The Ontario Chicken Producer^' Marketing board to: Chicke.n Quota, P.O. Box 63 Niagara Falls, Ontario L2E 6S8 * Deadline for receipt of request for an application Sept. 30/1986. THE ONTARIO CHICKEN PRODUCERS' MARKETING BOARD "IN HOME" SUMMER "SUM-DOWN" SPECIAL ' LOSE UP TO 25 LBS. IN JUST 5 WEEKS ONLY $99.00 LIMITED TIME OFFER IN HOME SERVICE ONLY Our nurse/nytritionist will visit you in the convenience convenience of your own home „ ' A PROVEN PROGRAM BASED ON . . SENSIBLE NUTRITION CALL 728-7656 or 728-0129 ■for a cost-free no obligation consultation hff/i w, COUNSELLING cream (or cream and milk if using) and remaining sugar. Heat stirring stirring over low he»i until sugar is melted. Transfer to large bowl. Stir in cream and Amaretto or almond extract. Cover and chill thoroughly (mixture should be very cold). Freeze in ice cream maker according to manufacturer's manufacturer's directions. Ice cream will still be soft at this stage. Add cherry puree in large spoonfuls one at a time; whirl into ice cream with flat side of long-handled spatula. Quickly stir in almonds and macaroons. macaroons. Let ice cream ripen according according to manufacturer's directions or quickly transfer to covered freezer containers and freeze for 4 hours before serving. For best flavour use within 4 or 5 days. Makes about 4 cups. *To toast almonds and macaroons. macaroons. Chop almonds coarsely, crumble macaroons. Place on baking tray and bake in'300°F oven for 8to lOminutesoruntilgolden. Watch carefully. AND... if you don't have an ice cream machine ... CHERRY MINT ICED TEA Make this delicious summer thirst quencher with Sour Cherry juice and freshly made hot tea. Icecubes Freshly-made Strong hot tea 2 cups Juice from Sour Cherries Sugan (optional) Half fill 4 tall glasses with ice cubes-. Pour hot tea over ice, half filling the glasses, Top up with cherry juice, dividing evenly. Stir and serve at once. Makes 4 servings. 1 cup Light cream 2/3 cup Granulated sugar 1 cup Whipping cream 2 tbsp. Amaretto or 1 or 2 dashes almond . extract .2 Egg whites c £rvT^ In small saucepan, combine light cream and half cup of the sugar. Stir over low heat until sugar is melted. Transfer to large bowl and refrigerate covered, until cold. Beat whipping cream until it holds soft peaks. Stir into light. cream. With clean beaters, beat egg whites until thick and foamy. Gradually add remaining sugar beating until mixture will hold stiff but moist peaks. Quickly pour into metal cake pan and freeze until almost firm. Transfer to chilled bowl and beat until thick and smooth but still partly frozen. Quickly add sour cherry puree, almonds arid macaroons as for machine method. Return to pan; cover and freeze, gently stirring twice during freezing process. Pack into 4 cup covered freezer container. Can be served 4 hours from second freezing. Use within one week. Makes about 3-1/2 cups. Court ice Park Association reports D. Deardon of the Courtice Park Association reported to council on Monday as to progress in recreation in the Courtice area under the banner banner of the Association. He informed council that the grant of $5,000.00 had almost been used up for sports equipment and that three ball teams and one soccer team was soley under the banner of the Courtice Park Association. The four teams had been provided with uniforms by their sponsors. He said other children were being accommodated accommodated in the Zion Park group. Deardon stated that in reviewing the capital budget they could see no great expenditures for park lands until 1990 and to this end said they 'would like to see some action so that playing fields could be available for 1987- He said there was a need for a focal point in Courtice. He said people ask, Where is Courtice?, where is Courtice? In answering questions from, Counc. Cowman, Deardon-, said the association had been pleased, with co-operâtion, over the, development development of play grounds at"the We^t Courtice School. He also said he ■was pleased with'a proposed plan for playing fields at ' the High School noting there was now'park- ihg facilities'and tennis courts at the school. Looking for that One Unusual Piece? gffl&d mmm ON ANTIQUES, GLASS, CHINA, Unfinished Furniture CLEARANCE ITEMS JULY 19th Orono Showcase Church & Park Streets SIDEWALK SALE SPECIAL \ GOLD WELL BIOLIFE |SHAMPOO j ' 1 R,-,;. $5 00 $3.00 I k - .--,---- ------- Hair With Flair Main St., Phone 983-5333 AFTER ALL THAT . SIDEWALKING STOP FOR A BREAK AT OUR OUTDOOR CAFE SATURDAY, JULY 19th PIZZA - SUBS - SALADS MAIN STREET, ORONO 983-9788