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Church Directory b ♦ HiO lu: [_ ORONO & KIRBY UNITED CHURCHES Reverend Dorinda Vollmer Orono Church Office 905-983-5502 Kirby United Church 905-983-9385 ***** July and August All church services to be held at Orono United Church 10 a.m. **** "Service of Healing, Praise and Witness" Open to Community - All Welcome Every Wednesday at 7:30 p.m. in lower Christian Education Wing Orono United Church St. Saviour's Anglican Church MILL ST., ORONO, ONTARIO Rev. Canon David R. Saunders, CD 983-5594 • 987-2019 Sunday Service, Sunday School & Youth Group 9:30 a.m. 1st & 3rd Sunday of Month HOLY COMMUNION 2nd & 4th Sunday MORNING PRAYER St. George's Anglican Church Church of Comfort, Joy anb Warmth Welcomes You 250 Mill St. S., Newcastle Rev. CanonDavid R. Saunders, CD 905-987-2019 .8:00 am -Holy.Communion 11:15 am - Holy Communion 1st & 3rd 11:15 am - Morning Prayer 2nd, 4th & 5th 11:15 am-Sunday School Coffee and Fellowship to Follow "The Spirit of the Lord is upon me..." Isaiah 61:1 NEWCASTLE COMMUNITY CHURCH SUNDA Y WORSHIP 10:30 AM "LITTLE WHITE CHURCH AT THE TOP OF THE HILL" Holy Communion first Sunday of the month - All Welcome ~ Mill St. N. to first right... up the hill ~ Can we help you? Worship • Weddings Baptisms • Funerals • Sunday School and Nursery • Refreshments after every service ~ A gentle church ~ " You 'll see a great many smiles " Minister - Rev. David Chisling B.A., B.Ed., M.Div. Tel: 905-987-4384 or 987-4561 on lieu Turney scam ini tune Her es & Berne This barbeque marinade can be prepared at the last minute, creating tender and flavourfiil turkey. Anne Lindsay serves it with corn on the cob, French bread and sliced tomatoes. • 3 cloves garlic, minced • 1/2 tsp. each dried thyme, rosemary 2 mL and oregano • 2 Tbsp. olive oil 25 mL • 2 Tbsp. lemon juice 25 mL • 1/4 tsp. salt 1 mL • freshly ground pepper • 1 lb turkey scallopini 500 g In small bowl, combine garlic, herbs, oil, lemon juice, salt and pepper to taste; mix well. Brush over both sides of turkey. Grill immediately or cover and let stand for up to 2 hours in the refrigerator. On lightly greased grill, cook two minutes per side. Watch carefully so turkey is done but still moist and tender. Where scallopini is not available, thinly slice partially frozen turkey breast and pound between two pieces of waxed paper into Vi-inch slices. Makes 4 servings. This marinade is equally nice on chicken. Slrauinerry Mousse This delicious and easy summer dessert is perfect for a backyard barbeque. It has less fat than most desserts, and is loaded with vitamin C. • 1 envelope unflavoured gelatin 1 • 1/4 cup orange juice 50 mL • 3 cups fresh strawberries 750 mL • 1/2 cup whipping cream 125 mL • 1/3 cup icing sugar 75 mL Sprinkle gelatin over orange juice and let stand for 5 minutes to soften. Microwave at medium power for 30 seconds until gelatin dissolved. Clean and hull strawberries; place in food processor or blender just until puréed. Transfer to mixing bowl and stir in gelatin mixture. Refrigerate until mixture is consistency consistency of raw egg whites. In large bowl, beat cream until it thickens and mounds; gradually add icing sugar, beating until stiff peaks form. Whisk about 'A of the cream into strawberry strawberry mixture. Fold strawberry mixture into remaining cream. Pour into large glass serving bowl or individual stemmed glasses. Chill until serving time (4 hours-2 days). Garnish with fresh strawberries and mint leaves. Makes 5 servings. This is a versatile recipe that can be doubled for company, or served between layers of sponge or angel cake. { Orono Weekly Times, Wednesday, July 23,2003 - 9 Summertime, and the eating /s healthy Time to celebrate two great Canadian passions There are two traditions that Canadians hold dear during the summer summer - the cottage and the barbeque. Both are times to enjoy casual meals with family and friends. And it's easier easier than ever to make those meals nutritious. "Summer is the best time to eat healthfully," says bestselling Heart and Stroke Foundation cookbook author Anne Lindsay. "In most places you have an abundance of locally grown vegetables and fruit to select that needs very little preparation." Anne embraces both traditions, and loves to spend time at her cottage. cottage. In her latest collaboration with the Foundation, The New Lighthearted Cookbook: Recipes for Healthy Heart Cooking, an updated version of the original best-selling Lighthearted Cookbook, she offers delicious recipes including turkey scallopini for the grill, fresh black bean and corn salsa, and an easy strawberry mousse, all perfect for hot summer days. . Lindsay says her family cottage is a welcome retreat from her hectic schedule. For most cottagers, that's the allure of their cabins of every description. In Brown's Flat on the Saint John River in New Brunswick, 29 year-old Janet Scott relaxes on the porch of the little cottage where she spent entire summers when she was young. "This has always been our summer summer home away from home. Growing up, it was all about taking turns cooking. cooking. We would buy fresh fruit and pick fresh vegetables from a small garden in the back. I remember thinking thinking that I didn't know carrots could taste so good. Now when I come up with friends, we make a lot of salads and barbeque." Generations of cottagers are part of the fabric on Ahmic Lake, near Magnetewan, Ontario. Some of the stately log cabins and old boats at the village dock recall another era. A trip by water to Magnetewan's general store is part of the routine here, where cottagers stock up on staples and their own drinking water. "The key is to have good food on hand and plenty of variety," says Judy Green, who has a cottage on the lake with her husband Jim and 13 year-old son Cory. They spend most of their time outdoors, where they work up an appetite. "We don't have a dishwasher or microwave in our tiny kitchen so meals have to be simple. I bring bagged salads, pre-shredded cheese, multi-grain breads and good snacks like almonds and dried fruits." Judy likes to make low-fat yogurt sundaes topped with granola and fruit, and often serves stewed rhubarb or strawberries as a dessert or over yogurt and waffles for breakfast. "At the cottage, we have more energy to be outside than we do for cooking. A typical lunch might be whole wheat wrap sandwiches. Dinner can be as easy as a cold plate with an assortment of fresh produce from a roadside stand or fish on the barbeque." The Thrill of the Grill While the barbeque is a mainstay at cottages, Canadians everywhere take their grilling seriously--in the backyard, park, and on camping trips. It's one of our favourite ways to beat the heat of the kitchen. The trend these days is towards healthier cooking cooking using smaller portions and leaner cuts of meat trimmed of excess fat. We also see more grilled poultry, fish, vegetarian burgers and fabulous-tasting fabulous-tasting vegetables. Experts all agree that the key to a good barbeque is marinating. It adds flavour, keeps the food moist and tender, tender, and helps protect it from high temperatures on the barbeque. The healthiest marinades are homemade and easy to prepare, using: • olive or canola oil • choice of herbs • choice of minced garlic, ginger or onion • choice of vinegar such as red wine vinegar, lemon juice or orange juice for fish "Most marinade recipes call for more oil than necessary," says Lindsay. "I recommend keeping the oil to a minimum (i.e. 1-2 tablespoons tablespoons for four servings)." For healthy barbequing, always start with a clean grill, lightly brushed with oil to prevent sticking. Cook the food thoroughly, without charring it. Experiment with new meals on the barbeque, such as halibut, halibut, salmon or trout. Grill skewers of cubed meat or poultry with colourful vegetables. For balanced meals, serve burgers on whole wheat buns with sliced vegetables or salsa. Include side dishes of vegetable or grain- based salads (rice, couscous, pasta). The fast cooking method of grilling is excellent for a variety of vegetables, helping to retain their vital nutrients. Remember to leave the skins on for extra fibre. Try any combination of marinated vegetables such as sliced sweet peppers, snow peas, mushrooms, mushrooms, onion, eggplant, fennel, tomatoes tomatoes and zucchini. Recipes (opposite) are from The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking by Anne Lindsay (Key Porter Books: 2003). This article is part of a regular scries contributed by Health Check (TM), the Heart and Stroke Foundation of Canada's non-profit food information program.