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wp 18-- Bcugog Citizen - Tuesday , October 6, 1992 food for thought citizen selection Whether you use fresh or canned filling, nothing beats that classic fall dessert, Pumpkin Pie except for Pumpkin Tarts - when you want an easy way to present individual servings. Made from a no-fail pie crust mix to which you need only add water, this pastry is as light and flaky as if it were made from scratch. But it's ready in just a fraction of the item. Pumpkin Tarts will be a great hit at a Halloween Party or on Trick or Treat night before the little witches and goblins head out to make the rounds. If you use fresh pumpkin, prepare it by washing and cutting in half, crosswise. Remove seeds and strings. Place on a cookie sheet, cut side down, and bake in a 325° F oven for an hour or until tender. Scoop pulp from the skin and puree in a food processor or blender. Pumpkin seeds make a tasty roasted snack. Just wash and dry them, spread on an oiled cookie sheet and sprinkle with garlic salt. Place sheet under broiler for about five minutes on each side or until brown. 1 box pie crust mix (2 en- velopes) 2 eggs 1 cup Lightly packed brown sugar 1/2 tsp. salt 1 1/4 tsp cinnamon 1/4 tsp nutmeg or ginger 1 cup evaporated milk or light cream Whipped cream to garnish, optional Prepare pastry according to package directions. Roll out thinly half at a time; cut into rounds and fit into tart tins or muffin cups. make 3 dozen shells in total. Beat eggs lightly to blend. Add remaining ingredients, mixing until smooth. Pour filling onto pastry shells, filling almost full. Bake on bottom shelf at 375° for 16-20 minutes, or until filling is set and pastry is light golden. Cool. Garnish top with whipped cream if desired. Makes 3 dozen tarts. Council to identify social needs The North Durham Development Council has been in existence for just over a year and is in the process of incorporating as a non-profit organization. The council has two main objectives: 1/ to identify social needs in Scugog, Uxbridge and Brock Townships, and to encourage services to meet these identified needs. 2/ to encourage, improve and co-ordinate community life in North Durham without restricting the rights and freedoms of individuals. During the past year, the Council has organized several inter-agency meetings on such diverse topics as Police, Child Aid, Durham } Social Services, Schools, home cookin' lynda kendry Best Banana Muffins One of life's most simple food pleasures has to be the modest muffin In recent years they become one of the most popular | take-out foods or quick snacks. They can be enjoyed almost anywhere, anytime, by anyone They can be low fat, low cholesterol, high fibre, high calorie, low calorie or whatever combination of ingredients that suits your dietary needs. My favourite muffin recipe is from the Uxbridge Minor Hockey Cookbook, published 15 years ago or so. and unfortunately no name is with the recipe. Preheat oven to 400 F Cream together: 1 cup white sugar 1/2 cup butter, margarine or shortening 1 egg Mix together, and add to egg Kountry Bul NEW HOURS : Mon. Tues. Wed. & Sat. 9:00 to 5:30; Thursday & Friday 9:00 to 6:00; Closed Sunday mixture: 1 cup mashed bananas 1 tsp. baking soda dissolved in 1 tbsp hot water 1/2 tsp nutmeg Add: 1 1/2 flour (any variety) 1 tsp vanilla pinch of salt Bake in muffin pans (sprayed with baking spray like Pam) or lined with muffin papers) for 10- 15 min. Hints: Never over mix muffin batter. Freeze over-ripe bananas until you have time to bake muffins. If you don't have enough mashed bananas, add crushed pineapple to proper amount. Add chocolate chips, coconut or chopped nuts for extra treat before baking. now available at ENJOY a 'KOUNTRY" LUNCH healthstyles deb mcdonald "Elegant Leftovers" Turkey leftovers can be utilized in such a diversity of dishes. They are not only economical but can be quite pallette-satisfying too! "Turkey Chowder" This creamy soup is a low-fat meal on its own. Just serve with warm whole wheat rolls or whole grain bread & enjoy! Omit the salt, if canned broth or boullion cubes are used). 2 tsp. margarine 1 large onion, thinly sliced (about 1 cup) 1/4 cup green pepper, chopped 1-1/2 cups turkey or chicken broth 2 cups carrots, Miced (3 medium) 3 cups potatoeg, peeled and diced (3 medium) 1 cup celery, thinly sliced (2 stalks) 1/2 tsp. salt, if desired 3 cups turkey, cooked and diced 1 large can creamed corn (17 oz.) k & Delicatessen 38 WATER ST., PORT PERRY 985-3007 i call FREE COFFEE or TEA WITH LUNCH Seniors Enjoy a 25 Discount on Lun 2 tbsp pimento or red pepper, chopped 1/2 tsp. thyme 1/2 tsp. sage Pepper to taste 3 cups milk, low-fat 1/4 cup fresh parsley, finely chopped or dried flakes In a large saucepan, melt margarine, and saute onion and Probation and parole. Common problems are discussed and efforts are made to co-ordinate services. The, council will continue this work in the coming year and also plans to present professional development workshops for agency workers. In November, an infomart is planned at Uxbridge High School to raise profiles of agencies in this area. The first inter-agency meeting is planned for October 16 at Port Perry Nursing Home (Simcoe St.) frogpl 20 AM to 2:00 PM. Ther will be a guest speaker Membership in the council is _ open to anyone over 16 years of age. For more info, contact Jenny Beal at 986-0192 pepper until tender. Add broth and carrots. Heat to boiling, then reduce heat, cover the pan and simmer for about 5- 10 minutes. Add potatoes, celery and salt. Simmer covered again for another 10 minutes or until potatoes and carrots are tender. Stir in turkey, corn, pimento, spices and milk. Heat chowder thoroughly, but do not boil. Before serving, sprinkle parsley on top of chowder. Makes 8 servings: approximately 225 calories per serving (excellent source of calcium, potassium and protein). Next week - "Turkey Hash." Save that left-over turkey! OPERATION SCUGOG "Giving Thanks for Food" FALL FOOD DRIVE Food Bank Donations may be dropped off at the Port Perry Fire Hall, Crandell St. THURSDAY, OCT. 8th from 1 to 6 PM FRIDAY, OCT. 9th from 1 to 6 PM SATURDAY, OCT. 10th from 9 AM to 4 PM For further information cohta (416) 428-7400, evenings 985-7271 ct: Anne Wanninkhof and spices. accepted for reuse. expensive packaging. store has to offer you. Concerned about The Environment? REDUCE - REUSE - RECYCLE Overpackaging of food products contributes enormous amounts of garbage to landfill sites. One solution is to buy food in bulk. You can bring your own containers to the bulk food store to have refilled with over 200 bulk food products (baking supplies, sugar, flour, rice, pasta, nuts, cookies, candies, peanut butter, ground coffee, etc.) and over 50 herbs Clean shopping bags and egg cartons are also As well as being friendly to the environment, you will find that buying in bulk can save you money. You can choose the exact amounts which you require as well as cutting down on Many of the products offered are all natural, including a selection of cold cuts and sausage and an extensive line of "Swiss" Natural Source Herbal Vitamins and Supplements. | invite you to come and see what my bulk food Kountry Bulk & Delicatessen 38 Water Street, Port Perry (416) 985-3007