HomeMy WebLinkAboutTimes Advocate, 1992-04-22, Page 61
Times -Advocate, April 2, 1992
From our
kitchen to yours
By T.A. ghost writer Heavenly Devine
Forthcoming marriage - Mrs.
Diana Danos of New West-
minster, B.C. and Mr. and
Mrs. Robert Hamather of
Hensel!, Ontario are very hap-
py to announce the forthcom-
ing marriage of their children
Maria and Tim. The wedding
will take place at Exeter Unit-
ed Church on Saturday, May
2, 1992. Open reception to
follow in Exeter.
Branch 468
Hensall holds
elections
HENSALL - Last Wednesday a
meeting was held for Branch 468
Hensall. With all comrades • in
agreement it was passed that dona-
tions be given to the Ontario Can-
cer Society for $100 and $50 to the
Scleroderma Association. Follow-
ing the general meeting, the elec-
tion of officers were held with re-
sults .as, follows: President, Peter
Zwaan; 1st vice president, Glen
Cooper; 2nd vice president, Bev '
McAuslan; Secretary-treasurer,Bea
Uyl; Sgt. -at -anus, Dave Smale;
Membership Chairman, Elaine
Cooper, Seniors Chairman, Betty
Simmons. All other chairman and
executives stand the same.
The next general, meeting will be
held on May 13, when preparations
will be made for installations of the
new officers.
Lucan seniors
LUCAN - The Lucan Seniors
groups met for their April 16 meet-
ing in the Scout Hall.
Gordon Clubb called the meeting
to order. The meeting opened with
O Canada accompanied by+.Mary
Kooy. The minutes were read and
approved.
Harry Noels gave his report, to
date, on the Tri County Games to
be held at St. Marys June 24 and
25. A discussion took place as -w
who would be going - to be decided
later when all persons were contact-
ed. It was decided to have soiree
only, at the April 23 meeting as
most seniors would be attending
the United Church supper that eve-
ning. The meeting adjourned for
cards and crokinolc.
i
Now that the weather is
starting to warm up, one of
those delicious tender veg-
etables which we only see
for a short while each year
is beginning to make its
appearance. 1 am, of
course, talking about
asparagus. No entilmows
where this plant originated,
some say in the Mediterranean region, or North Africa. Others
claim it originated in the areas of coastal NonherM Europe and
Britain. Wherever it started, it has spread to become prized for
its early spring appearance and delicate flavour.
Every year I am determined to plant a few crowns in my gar-
den, and every year slides by without my having done so.
Maybe this is the year! (Although, I have my doubts, myhus-
band thinks my middle name, or is it my first one?, should be
procrastination!) As I understand it, crowns, as the developed
root systems are called, are planted in a trench about six inches
deep, and spaced about 18 inches apart and covered loosely
with soil. As the summer progresses, and the asparagus tips
grow, the soil is graduallytreedto back fill the trench. Most --9
new.plantings are not harvested for 2-3 years togivethe mots
time to become well established.
According to Foodland Ontario, approximately 5.4 million
pounds of asparagus were produced in the province last year,
most of it being sold fresh. The crop is harvested by hand, and
produces about 1,820 pounds per acre.
We usually eat our share of that asparagus crop simply
steamed or boiled, with lots of butter. Last week, one night
that I had to be away for supper, I tried something different.
The locks weren't changed on the doors, but I was greeted with
a rather large amount of Asparagus Terrine sitting on the
kitchen counter when I returned, and I was told in no uncertain
terms that the dog (who will eat anything that has been
touched or prepared by human hands) even turned HIS nose up
at it! And, didn't I have my nerve trying something new when I
was going to be away and couldn't suffer along with everyone
else. (I'm -really not as-crazyasmy-family seems to think!)
You might like to try this recipe, though, it IS good, and
makes a nice light supper, served with a salad.
Asparagus Quiche
Prepare a nine or ten inch pie shell. (You can use a frozen one
if you wish; for a quicker meal.)
Sprinkle with:
3 tbsp. Parmesan cheese. Steam, boil or microwave about:
1 Ib. asparagus.
Lint limp and.place inthe pie shell.
Mix in abowi-and-pour over asparagus:
1 cup.scaldedmilk
3114Meggs
1/2 tsp. grated orange rind (if you -have it)
1 tsp. mustard.
Sprinkle with about 1 tbspofextra-cheese and bake for about
30 minutes at 350.
Julianne Macer (Soft) of St. Patrick's School in Lucan,
and Adam Hern of Usbome Central were first place winners in
the girls and boys categories of the Optimist public speaking
contest district finals in Granton on April 4. Both will advance
to the next level of competition in London in May to compete
for $1,500 scholarships.
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Stephen Central plans festivities
Nine o'clock Bell!
Nine o'clock Bell!
All the small children and big
ones as well
Pulling their stockings up,
snatching their hats,
Checking and grumbling and giv-
ing back -chats,
Laughing and quarreling, drop-
ping their things,
Those at a snail's pace and those
upon wings,
Lagging behind a bit, running
ahead,
Waiting at cornets for tights to
turn red,
Some of them scurrying,
Others not worrying,
Carelessly trudging or anxiously
hurrying,All through the streets they are
coming pelt-nell
At the Nine -o'clock
Nine o'clock
Nine o'clock
Bell!
By Deb Lord
- --CREDi'IiiN
Where has the time
gone? It seems just
like- yesterday, the
new Stephen Central
School was being planned and the
opening celebrations were taking
place.1 can still remember the feel-
ing of nervousness entering the
new school, meeting new friends
and having new sports to partake
in. The fun that Elaine, Cathy,
Mary Ann and myself had and the
memories that we pass on to our
children helps them realize that we
were once just like them. The
friendships we obtained during our
primary lives are immeasurable and
just listening to Brayden and Am-
ber, the next generation, talk about
the pleasure or anguish they go
through makes me realize that Ste-
phen Central has certainly been a
positive influence since its opening.
Now 25 years later the school is
planning a big anniversary celebra-
tion. On Saturday, May 9, at Ste-
phen Central Public School every-
one is invited to attend this exciting
event. There is a barbecue planned
starting at 11:30 a.m. Tickets for
adults S&and 12 and under $4.00
are available from the school by
phoning 234-6302, Deb Lord 234-
6396, Mary Lou Evans 237-3389 or
Dianne Finkbeiner 238-2670.
Also during the day there will be
a trip down memory lane with
speakers and dignitaries, an open
house and displays which will in-
terest young and old alike and fun
and games during the day for the
whole family.
If you were once a student, have
children or relatives attending Ste-
phen Central or just interested,
plan to join in the festivities.
IN BRIAN SHACKLETON
Certified Memorialist
Head Orrice - Stratford
(819) 271-8738
Lasting
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See us for a permanent
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MIKE O'CONNOR
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