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LS my" Scugog Citizen -- Tuesday, July 13,1993 --11 4 cooked. (I've just given the Summer in Scugog It's hard to truly believe that there can be as much trouble and suffering in the world when one wakes to such a peaceful and serene setting as we have here in the Scugog area. Our major complaint could be the weather or the pot holes in the roads - minor irritants when you consider our benefits. I personally have never had to line up for any food that was desperately needed to sustain my family, never been without fuel for heat or power for lights. (Well maybe threatened occasion-ally by computer!) 1 guess now you've guessed it - I didn't watch any world news all weekend. Like many others I enjoyed the wonderful weather and took pride in our community surrounding the "This Week's Specials! | It's Strawberry Season! = 0 [e7.\ = TY strawberries (notice I bought some, not picked!) I may even do something with them before Bill eats them straight from the boxes. They make an attractive' completion to a sandwich plate, much nicer than pickles and easier than a salad. Do side dishes become a bore to you too? Possibly the most memorable thing about some restaurant meals that I've enjoyed (anyways) was the garnish or side dish. At a recent dinner with friends on their boat-home we muchly enjoyed the entire meal = but were really impressed by the vegetable dish Norma prepared and cooked on the BBQ. They were cooked in a foil pan, wrapped tightly in foil for an uncertain period of time! I think it was about 30 minutes, but it could be more or less. Anyway, never start the meat on a barbecue until the vegetables are close to being strips, zuchinni, onions, green, red and yellow peppers; add mushrooms cut if large. Mix and layer in foil pan. Drizzle with your favourite barbecue sauce. Cover tightly (the whole pan) with foil. Then enjoy your favourite cold beverage until you can smell something or someone says "when's supper?" I think that's about 20-30 minutes. . Excellent with any barbecue meat dish. VILLAGE STITCHERY Alterations & Repairs To All Types of Clothing 1621 KING ST,, PRINCE ALBERT Barb Mcintyre | 985-2269 | <i:1oy | Black Forest Ham ... Ib. $3.99 FOR THE BBQ « All Natural Sausages HOME-MADE SALADS « POTATO « COLESLAW « MACARONI = TUNA MACARONI HOME-MADE QUICHE « BROCCOLI « MUSHROOM « HAM RETR (V] RIT TN) SWISS NATURAL SOURCE VITAMINS \ Wquniy * BULK FOODS * HERBS & SPICES * COLD CUTS, CHEESES * BAKING | | | | | | Daily Lunch Specials | | Bulk & Delicatessen 38 WATER ST., PORT PERRY 985-3007 Monday to Friday 9 to 5:30; ' Saturdays 9405 . home cookin' most valuable clue to perfect healthstyles barbecuing!) : . Norma's Veggies lynda kendry from the Barbie! deb mcdonald Before the y arrives e-- lake. or the family starts Whether you are diabetic or I bought some locally grown demanding their meal - cut in Watching the calories you consume or just want to cut down on your sugar consumption, homemade jam can meet this specification and yet still deliver taste! There is really no comparison between commercially prepared spreads and the homemade variety. Some commercial brands boast "no sugar" added or "all natural" ingredients. If these preads or jams are d with fruit juice concentrate (usually grape or apple), the * flavour of the berries can actually be masked. Why not try this simplified version? No Fuss, No Mess, Light Strawberry Freezer Jam 8 cups strawberries 1/2 cup low-calorie sweetener (Splenda is recommended) 1 pkg (45 gm) freezer jam gelling powder In a bowl and using a potato masher, crush strawberries, leaving some larger chunks. This will produce about 4 cups of mixture. Stir in sweetener. Let stand abut 20 minutes. Slowly stir in gelling powder; keep stirring for about 4 minutes longer. Spoon mixture into clean plastic containers. Cover and store in freezer for up to one year or for about 4 weeks in the refrigerator. Makes about 4 cups only 8 calories per teaspoon! P.S. This jam is also good stirred into plain low fat yogurt! Dave and Lynn Beare were united in marriage on Friday, May 14th, 1993 in Uxbrid The Bride is the daughter of Lloyd and Loretta Parish, Uxbrid of Go (recently of Port on and Doreen Beare, away in marriage and their bearer. Ron Beare, brother of the ). And the Groom is the son xbrid| The Bride's two sons, Chris and Michael gave their mother ungest son, Colin, was ring * room was best man Karen Bagshaw, niece of the Goom was the Bride's attendant. After a honeymoon in a resort in Northern Ontario, the happy couple arg now living at RR2, North Uxbridge hip, has received diplomas for Forestry Technician and Law Enforcement from Sir Sandford Fleming College : in Lindsay on May 1st, 1993. Proud at the Waterton Glacier National Park in Alberta.