HomeMy WebLinkAboutTimes Advocate, 1995-01-04, Page 7FAtvf II X Times -Advocate, January 4, 1995
Page 7
Granton United Church
pastor moves to nevy manse
The new Granton United Church
manse is handily located near the
park.
By Muriel Lewis
GRANTON - Pastor Normalie Voakes has been en-
joying her new home in the new Granton United
Church manse on the corner near the park during De-
cember.
It will be the ideal location for a ringside seat to see
the Fun Day parade next summer, as well as keep up to
date with baseball in Granton, and when unexpected
guests arrive it will be handy for a quick picnic in the
park.
Meanwhile, Walter and Julie Riddell and family
have taken up residence as the new owners of the for-
mer manse on King Street.
The Toonders family purchased the former store on
Main Street several months ago and have completed
many obvious improvements to the building.
Rumour has it that a new store will be opening up
there early in the New Year.
Nora Wissel, Elsie Dann, Pearl, Bryan and Muriel
Lewis enjoyed breakfast at Westover Inn in gt. Marys
last Friday, December 30.
Dinner guests with Leroy and April Bryan and fami-
ly on Friday were Madeline Baker and Pearl Bryan of
St. Marys.
The weather was ideal for the many family gather-
ings held during the Christmas season whether in the
community or at a distance, and the blanket of snow
for New Years Day sure cleaned things up in a hurry.
At Granton United Church Sunday, January 1, Pastor
Normalie Voakes entitled her sermon 'It's about time!'
based on the lessons from Ecclesiastes 3, Revelation
21 and Matthew 25.
The ministry of music was a hymn 'For Thy Mercy
and Thy Grace.'
There was no service on New Year's Day at St.
Thomas Anglican Church.
Service time Sunday, January 8 is 8:30 a.m.
1
A chimney fire at 92 Brock Street in Hensall produced much
smoke but no injuries, Friday morning. Elma Dayman said
she `thought the chimney was cleaned but obviously it
wasn't."
Beef and vegetable enchiladas
TORONTO - As winter settles
in ever more deeply, escape
looms large in our thoughts. But
visiogs of slanning;on,a Caribbean
beach or swooshing. down a frosty
Laurentian slope may, alas, be be-
yond the real-life powers of our
post -holiday bank balances.
No problemo. There is still a
way to take off on a wild adven-
ture. Fore mere pesos, we can re-
create the lusty flavours of exotic
lands in our own kitchens; visit a
different country with each entic-
ing meal. Even better, we can do
it all with ingredients that are
grown right here at home.
First stop, Mexico. Wander
down the parched and dusty
streets to the local cafe - your din-
ing room - for a Beef and Vegeta-
ble Enchilada. This traditional
corn tortilla is dipped in a chili -
zapped sauce and folded around a
zesty filling of diced roast beef
and home-grown onions, pota-
toes, carrots and mushrooms.
Beef & Vege ble Enchiladas
Enjoy this to ch of sunny Mex-
ico made with variety of Onta-
rio's open winter vegetables. If
you have a problem obtaining
corn tortillas, replace with more
readily available flour ones.
1 tbsp. (15 mL) vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1t2 lb. (250g) cooked roast beef,
diced (about 1 cup/250 mL)
1 large potato, peeled and cut into
small dice
2 medium carrots, cut into small
dice
1 cup (250 mL) sliced mushrooms
1 can (14 oz/398 mL) tomato
sauce
1 tbsp (15 mL) chili pow0r,
l tsp (5 mL) each dried oregano
and ground cumin
12 corn tortillas (6 in./15"cm)
1 cup (250 mL) shredded old
Cheddar cheese
1 cup (250 mL) shredded Monte-
rey Jack cheese
sour cream chopped onion,
chopped fresh parsley
In large nonstick skillet, heat oil
over medium heat; cook onion
and garlic 5 min. Add beef, pota-
to, carrots and mushrooms. Stir
together tomato sauce, chili pow-
der, oregano and cumin; add 1/2
cup (125 mL) sauce and 1/4 cup
(50 mL) wat rh o skillet. Cover
and cooktiver low heat 10 min. or
until ve tables are tender. Pour
remaining sauce and 1/4 cup (50
mL) water into 13 x 9 in. (33 x 23
cm) baking dish.
Warm 4 tortillas at a time in mi-
crowave oven on High 20 sec.
Quickly dip each tortilla in sauce
in dish to coat both sides; fill tor-
tilla with some of the beef mix-
ture. Roll up and push to one end
of dish. Repeat with remaining
tortillas and filling, packing them
in a row. Sprinkle with Cheddar
and Monterey Jack cheese. Bake
in 350°F (180°C) oven 15 to 20
min. or until heated through.
Serve 2 enchiladas per person
with sour cream, chopped onions
and parsley.
Serves 6.
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