Times-Advocate, 1986-11-05, Page 35Annetta Laye teaches the deaf.
Before you trade your RRSP
for an annuity, we have
just two words to say.
Control.And flexibility.
Because if you roll over your RRSP into an annuity, that's what
youll be losing.
On the other hand, with an Industrial Croup of Funds RRIF,
ma set the pay -out rate (with no waiting. and no annual
maximum, from as many plans as you care to set up)... youll
choose the investments... yoill1 direct any estate planning —
and ma have the right to transfer at any time.
But beyond control and flexibilitlt there's one other thing you
won't get with an annuity: the potential for growth.
So the choice is simple: what would you rather have ...
control, flexibility and potential growth, or an annuity?
Before you make up your mind, please return the coupon
below for full comparative details.
The Industrial Group of Funds
❑ Please send me a copy of your booklet comparing the merits of
annuities and Registered Retirement Income Funds.
NAME
STREET CITY
POSTAL
PROV. COVE PHONE
!WW1 1111601
COD Dominion Securities Meld
344 Andrew St.'S., Exalter.
Gary Bean 235-2231 1-800-265-3478
Any offer made only by prospectus ,
Good Things
To Eat
CARNIVAL POTATOES
4 large baking potatoes
3 tablespoons butter
dash salt and pepper
dash of hot milk
1 (4 -ounce) can pimentos,
chopped
11/2 cups steamed
green peas
1 cup sliced carrots,
steamed until tender
Preheat oven to,400F. Clean
the potatoes thoroughly. Bake at
400F for 45-60 minutes or until
done. When potatoes are cool
enough to handle, cut the tops
from them. Scoop out the
centers and mash the potato
centers with butter, seasoning
and enough hot milk to moisten
the potato mixture.
Add the chopped pimentos,
peas and carrots. Mix
thoroughly, stirring carefully.
Stuff the potato -vegetable
mixture back into the shells.
Reheat in the oven at a low
temperature, for a few minutes.
Serves 4.
PORK LOIN ROULADE
WITH SAVORY STUFFING
11/2 caps water
Vs cup butter
or margarine
1 (6 -ounce) package
stung mix for pork
'/: cup chopped water
chestnuts
5- to 6 -pound boned center -
cut pork loin roast
Lup dry white wine
'/: cup dark corn syrup
'/s teaspoon thyme
leaves, crumbled
' teaspoon rosemary
leaves, crumbled
1 teaspoon salt
Heat water, butter or
margarine and seasoning packet
from stuffing mix to boiling.
Cover; simmer 5 minutes.
Remove from heat. With fork
stir in bread crumbs from
stuffing mix and water chestnuts
just until crumbs are moistened.
Cool to room temperature.
Place pork on cutting board
with fat side down. With sharp
knife, cut 3/4 way through center
of loin muscle, to split in half,
but do not cut all the way
through. Open pork and fill with
more than half of the stuffing
mixture; wrap remaining stuffing
in foil package. (Bake
foil -wrapped stuffing on back of
cooking grid during last 30
minutes of roasting pork.)
Tie Loin securely with string at
11/2 inch intervals. Place roulade
on cooking grid over
aluminum -foil drip pan
approximately 6 to 8 inches
above medium coals. Insert meat
thermometer into center of meat;
cover grill. Roast 11/: hours.
Meanwhile, combine wine,
corn syrup, thyme, rosemary and
salt. Uncover grill. Brush
roulade with wine glaze
occasionally and continue
grilling 15 to 30 minutes more
or until meat thermometer
reaches 170F. Place roulade on
warm platter. Cool 15 minutes
before slicing. Remove strings;
slice pork.
`Yield: 8 to 10 servings
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