WHIT BY FREE PRESS, WEDNESDAY, SEPTEMBER 7,1977, PAGE 15 6. Seal in 'Glad" freezer bags and freeze immediately in a freezer that registers 00F (-180C) or lower. Neyer layer, packages on top of one another. They freeze faster if they are spread out and espec- ially if they are close to the wafl of the freezer. Most vegetables are prepared for blanchiflg just as you would prepare themn for your dinner table tonight. They sbould be washed, peeled, sliced or whatever else is necessary for any particular variety. çorn-on-the-cob should be husked and the silk removed. Trim the ends and place ina wire basket or a cheesecloth bag. Blanch for 7 minutes if the cobs are small, 9 if they are medium and Il minutes for large cobs. Remember to cool quickly! Whatever you do, DON'T FREEZE COR.N-ON-THE- COB STILL IN THE HUSK. The enzymes in the corn must be destroyed by blanching - otherWse it will begin to deteriorate rapidly in a couple of months and will ot last well through the winter months. There are a few vegetables tha I freeze well without blanching Tomnatoes, green peppers, chives and herbs are good examples of such vegetables. Tomatoes can be frozen whole. Just wash, dry and package in medium '"Glad" freezer bags. Suck out the air; twist-tie, label and freeze. Don*t expect to use frozeri tomatoes as fresh ones, because when they are thawed they absolutely lose their body and actually collapse. But they are ideal for stews, soups or in other cooked dishes. The skins may be tough. To remove the skin from a frozen tomato, hold the frozen tomato under hot running water. The skin will crack-and easily pull away from the flesh. Chives' leeks and fresh herbs such as marjoram, dilI, mint, or basil can bc frozen by packaging, as is, in freezer bags. Green or hot peppers are best frozen whole. Cut off the stem, remove seeds from the top and rinse out with cold water to remove any stray seeds. Package in two freezer bags. Otherwise their strong flavor will permeate other foods in the freezer. Frozen peppers can be used in marinated salads or in cooked dishes. If you have any questions regarding home freezing, please m Lynda Arkeiian, student write the "GIad" H-ome Freezing Information Centre, 165 University Avenue% Toronto., ontario4 M5H 3B8, enclosing a stamped, self-addressed envelope. For vegetables (bat must be blanched, the blanching urne variés a littie. Here is a basic guide to use" during the "freezing season Whole artichokes. 10 minutes Cul corn. (whoie kernel or cream style)..4 minutes Cauliflower, whole carrots and kohirabi .... 4 minutes Cut beans, broccoli, brussel sprouts, cabbagc wedges, sliced carrots, celergy, cubed kohIrabi, mushrooms, okra, zucchini sèces .... 3 minutes Peas, parsnips, sliced cgg- plant ..........2 minutes Greens such as grape vine leaves, dandelion, mustard, turnip, beet and kale.. ...... .. . ..1minute Beets, winter squash and pumpkln....... steam until cooked MORTGAG ES 1 stand 2nd Residential * Cottages * Farms Commerctiâ industrial $ WE BIJY MORTGAGES WHITBY 668-1556 TORONT0 839-7 304 ANUIJBIS I NVESTMVENTS LIMITED Ii aryeit«l. Wý,Nfiy to the f irst annual1 Travel 'Traède September..15, 1977. '41 ~0S JAMA -1 CA q SAVE $25 fbo BOWMANVILLE TRAVEL 47 King St. W. Bowma nvi île 623-3182 Tourtiere Voïk Tourtière 1/2 cup b4ffilig ivatcr 1 gil<jij )c. clcoppeid 1 112 1icaspouns salit jj I1tV<<l blüc'k /W/>/Lr I/ I'i/>)/ .clorL' RSVP , nc.ifii'I1pfflat<US 1 W çi rY f16r a ? cr st 9ilmcili In a licavy three quart saucepan combine ground lean pork with onion, water and seasoniflgS. Cook over lo)w heat, stirringcoflstafltly, until ineat loses its pink color and about haîf the liquid lias evaporated. Cover is now open for registration for 1977-78 classes. A teacher at the National Ballet School of Canada for f ive years, Gail Dorfman will be offering Cecchetti Syllabus examinatiori classes as weIl as regular ballet classes for children from six years and for adults. A teacher training course will be instituted this year. The school welco mes to its ballet staff Jane Way, National Ballet School trained and former dancer with the National Ballet Company. Carol1 Daynard, a speciaîist teacher of Daîcroze Eurhythmics, (music through movement>, will work with three to f ive year olds. FOR FURTHER INFORMATION OR APPLICATION FORM CALI 668-1145 or 668-1251 teibv) M Weather 1350 Str<440 HOL,04 Vs Show 6:00 p.m. 0:0p.m.l couple by booking at the show! DONALD TRAVEL 102 Brock St. S. Whitby 668-8867 and cocik about 45 minutes fôr ten miiiutes. Reduce longer. Meanwhile, boil and mash potatoes. Mix mnashed potatoes into cooked meat Ilixture. Cool. Preheat oven to 450 degrees F. Roll out hialf die pastry and line a deep 9 inch pie plate. FilI with cooled meat mixture. Roll out remnainder of dough and cover pie. Flute and seal edges and slash top crust. Bake in 450 degrees F -oven heat to 350 degrees F and bake for 30 to 40 minutes longer. Makes 6 servings. Walk a block a day.- lt's thie first step. ,Sports and News THE OSHAWA STATION Freezmg vegtables' Cont'd fro)mP. 14 YO;U ARE, INýV,ýITED at the Kinsmen -Communlty Centre 109 Coiborne St. W. Oshaiwa Meet the Tour Wholesa lers See Films and Slides, TalIk to Tou rist, Board Representatives Visit our Ski Booth Sponsored by your Local Travel Agents 1 c i ,ili .- I GAIL DORFMAN SOHOOL 0F BALLET SPEND 15 MINUTES WITII US TOMORROW AND FIND OUT. WHAT 15 GOING ON IN DURHAM,! Morning Reports 6:*20 & 7:*20- a 1 *rkle,4,SURe I'ouk.î Ill Il OS >GO