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8-Orqno, Weekly Times, Wednesday, August 13, 1986 Durham East Agri-News By John E7Firïtay Ontario Family Farm Interest Rate Reduction Program Details Announced Announced The new Ontario Family Farm Interest Rate Reduction (OFFIRR) program, as promised in the 1986 provincial budget, will provide interest interest rebates on up to $260,000 of existing long-term, intermediate and short-term farm debt held by approved lenders. The program is to take effect on September 1 ; 1986. The new program brings the effective effective cost of long-term credit down to eight per cent or a maximum maximum of seven percentage points. The maximum interest rate eligible for rebate on fluctuating demand loans is prime rate plus three per cent. The new program incorporates the interest reduction benefits of the Farm Operating Credit Assistance Program (FOCAP) with the assistance provided under the 1985 OFFIRR program. The new program offers enhanced enhanced benefits over the 1985 OFFIRR program including coverage of short-term and intermediate farm debt, and increase in the amount of eligible debt from $200,000 to $260,000, three years of assistance, and expanded eligibility to include Beginning Farmers Assistance Program Program participants. The operating loan guarantee aspect of the FOCAP program will continue as a separate program called called the Operating Loan Guarantee Program. The new OFFIRR program provides provides benefits of 100 per cent in the first year, 70 per cent in the second Steaming: A healthful and easy-to-master method of cooking A healthful and surprisingly versatile method of food preparation, steam cooking cooking is an easy-to-master technique that should be part of every creative cook's repertoire. For years, steaming ha-, beep known primarily as a nutritionally beneficial way of preparing.vegetables and, in many kitchens, a collapsible steamer basket is a piece of standard equipment. Not everyone realizes, however, that the possibilities for successful steaming go far beyond artichokes and asparagus. In her recently published codkbook, The Complete Complete Book Of Steam Cookery: Tasty and Healthful Dishes from Around the World (Jeremy P. Tarcher), Goralie Castle provides provides an exhaustive how-to manual on the art of steam cooking by. incorporating information information on equipment and techniques along with more than 2Ô0 recipes for a wide variety of steamed dishes. that are just as effective as using an expensive. expensive. copper steaming unit. Castle provides explanations, definitions definitions and diagrams of the types of steaih-" ers available and also offers an extensive section on how to improvise efficiently and effectively. Most important, she stresses, is to ensure ensure that lids always fit tightly, so that no steam escapes during the cooking process. Wrapping a light towel around the lid (being careful to keep it away from the heat source) will keep the steamer from "sputtering," and it is also a good way to prevent condensation from dripping into cakes, breads and delicate egg dishes as they steam. Because steamed foods cook slowly, seasonings are allowed to permeate throughout, developing the fullest possible flavor. For long-cooking dishes, such as meat or poultry, you might want to add seasonings seasonings to the steaming liquid; garlic, onion and herbs are good choices. Save the steaming water to provide a flayorful addition addition to soups, sauces and gravies. The less water that is used in the pot, the more concentrated the flavor will be. Remember that food continues to cook in a covered pot even after the heat is turned off; this is an especially important consideration when preparing delicate foods such as fish and vegetables, which can easily overcook. A healthful and delicious method of food preparation, steaming is an appropriate appropriate choice for everything from vegetables and fish to poultry, red meats and desserts. The recipes below, for Bollito Misto, a dish originating from northern Italy, and Chinese Lemon Sponge Cake are both reprinted reprinted from Coralie Castle's The Complete Complete Book of Steam Cookery. CHINESE LEMON SPONGE CAKE MAKES ONE 9-INCH CAKE 6 eggs, separated, at room temperature y 4 teaspoon cream of tartar 1 cup granulated sugar 1 tablespoon freshly grated lemon peel 3 tablespoons fresh lemon juice Vz teaspoon pure vanilla extract VA cups cake flour Vi teaspoon baking powder Vi teaspoon salt Lemon Sauce Butter a 9-inch round baking pan with lecithin butter and line with waxed paper. Set aside: Wrap lid of steamer in a towel and bring water in steamer almost to the boiling point. Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form. Beat in sugar, 2 tablespoons at a time until _ , ... . . . . , all is incorporated. Continue beating until Becoming familiar with the types of whites ^ stiffand glossy . Set aside. anrl " nrlpr - Whisk egg yolks in a medium mixing bowl until slightly thickened and a rich yellow color. Whisk in lemon peel, lemon juice, and vanilla. Carefully fold yolk mixture mixture into egg white mixture until just blended. Combine flour, baking powder, and salt in a sifter. Sift about 2 tablespoons of flour mixture over egg mixture and gently fold in. Repeat with remaining flour mixture, about 2 tablespoons at a time; do not over- and 40. 1 per cent in the third. The rebates are paid directly to the farmer by cheque. The new program offers enhanced enhanced benefits over the 1985 OFFIRR program including - coverage of short-term and intermediate farm debt, and increase in the amount of eligible debt from $200,000 to $260,000, three years of assistance, and expanded eligibility to include Beginning Farmers Assistance Program Program participants. The operating loan guarantee aspect of the FOCAP program will continue as a separate program called called the Operating Loan Guarantee Program. The program is targeted to farm .families with equity of 10 to 75 perj cent. The program will also consider consider producers with exceptional ability who have less than 10 per cent equity. Ontario residents operating a farm from which they intend to eàrn a family living are eligible for assistance if they have less than 75 per gent equity. The amount of eligible debt is reduced if net worth exceeds $500,000, and if participants are already receiving interest reduction grants under the 1986 FOCAP. Rebates cannot be paid until after any loan guarantee under the Ontario Ontario Farm Adjustment Assistance program of FOCAP has expired or repayment has been made. Deadline for applications is May 18,1987. Applications for the new OFFIRR OFFIRR program will be available from your local OMAF office beginning September 1, 1986. steaming equipment available and under standing the purposes for which each type is most useful are the first steps toward effectively effectively utilizing the steaming process. There are steamers designed for specific specific uses (such as cooking asparagus or clams), complete-system all-purpose steamers (minimally, they feature a large pot that serves as a water reservoir, a pan with a perforated bottom that holds the food to be steamed, and a tight fitting lid), electric steamers that need-only an energy source to make them function, and a vast array of equipment that can be uséd in varying combinations depending on the amount and type of food being steamed. Using a bamboo steamer in combination combination with a wok o"r on top of a pot with a lipped rim, pr improvising a platform by placing a trivet or wire rack in an electric frying pan or roasting pan, arc methods The Corporation of the TOWN OF NEWCASTLE SWIMMING LESSONS SEPTEMBER MINI SESSION Register now for the September Mirii Session. Deadline for registrations is September 3rd, 1986. Course will run two days a week from September 8 to 25. For more information call the Fitness Centre at 623-3392. SALSA VERDE (Green Sauce), • ' MAKES 5% CUP' 3 to 4 large garlic cloves,' chopped Vi cup choppéd Italian parsley 2 tablespoons drairied capers 2 tablespoons fine fresh breadcrumbs 1 hard-cooked egg yolk l Vi to 2 teaspoons anchovy paste 'A teaspoon crumbled dried basil 2 teaspoons fresh lemon juice Vi cup olive oil Finely mince garlic and parsley in a blender or food processor. Add all other ingredients except oil and blend until well mixed. With motor running, pour in oil in, a slow, steady stream.' ! , Serve salsa immediately, or cover and refrigerate no longer than 1 day. (If stored longer, the anchovy develops an off taste.) Bring to room temperature and stir well Kim's smile Kim's I- sport F Kim's snack before using. Date Of Publication August 13, J986 P.O, No. A1368 . Spoon batter into prepared pan, leveling gently with the back of a wooden spoon or with a spatula. Set pan on rack over gently boiling water, cover, and steam 30 minutes, minutes, or until cake tester inserted in center comes out clean. Remove cake to cooling rack and let stand 10 minutes. Carefully invert cake on a serving plate and lift away the pan. Peel off and discard waxed paper. Turn cake right side up, slice, and serve warm with Lemon Sauce. LEMON SAUCE MAKES APPROXIMATELY % CUP 1 egg 4 tablespoons unsalted butter, cut into small bits % cup granulated sugar VA to 2 teaspoons freshly grated lemon peel ' 2 to 2 Vi tablespoons fresh lemon juice Vi teaspoon distilled white vinegar Pinch of salt Beat egg lightly in the top of a double boiler set over gently boiling water. With a wooden spoon, beat in all remaining ingredients ingredients and cook, stirring almo.st con,-, stantly, 10 to 15 minutes of until mixture thickens. To teSt, lift spoon from the lemon mixture; if a coating ofithe lemon mixture remains on the spoon, then the sauce has cooked long enough. 'Serve immediately dr le# stand at room temperature for up to 2 hours, stirring occasionally occasionally to prevent a skin from forming on the surface erf the sauce. To store, jar, cover, -and refrigerate for up to 3 days. Bring to room temperature * and stir well before serving. Do not attempt attempt to reheat. ' Participaction MAKES PERFECT PBfmapacmn, CLARKE HIGH SCHOOL Clarke High Softool Student Services Services personnel will be available week of August 25th to register new students and process timetable changes. Hours: 9-12 and 1-3 - Phone 987-4771 SWIM SCHEDULE CHANGE at the Newcastle Fitness Centre Due to our annual Swim Meet the afternoon afternoon swim schedule for Saturday, August 16th, 1986 'ONLY has been changed. ; Public and family swim will be combined from 3 o'clock p.m. to 5:30 p.m. following the meet.' Come early and cheer our team on. The Corporation of the TOWN OF NEWCASTLE TÈMDER SEALED TENDERS, marked clearly asCto contents, for the contract specified below, addressed to the Corporation Corporation of the town of Newcastle, Qffice of the Clerk, 40 Temperance Street, Bowmanville, Ontario L1C 3A6, will be received in the envelope provided until the specified, closing time and date. Tender Documents can be obtained obtained from the Purchasing Qffice at the above address. Tender T86-18 - Bowmanville Arena Repairs Closing Time & Date: 12:0,0 noon (Local Time) Thursday, August 21,1986 The work for theTowhof Newcastle, under the direction of the, Consultants, Totten Sims Hubicki Associates (1981) Limited, includes the repair and/or réinforce truss members, repair roof, repair chimney, install eavestrough, repair and/or replace concrete blocks, install install metal flashing. A bid deposit in the amount specified in the tender documents must accompany each bid submitted. The lowest or'any tender not necessarily accepted. Mrs. Lou Ann Birkett, - Purohasing ancj Supply Agent Telephone: (416) 623-3379 Ex. 67 Date of Publication: August 13/86 P.O. No. A1653