The URL can be used to link to this page

Home My WebLink AboutThe Times Advocate, 2006-11-29, Page 15Wednesday, November 29, 2006 TIMES -ADVOCATE 15 Royal Bank donation Poppy Fund support — Eleanor Ritchie of the Exeter Royal Bank recently presented Exeter Legion president Larry Bailey a cheque for $500 from the Royal Bank Charitable Foundation to go towards the Legion Poppy Fund. Donations such as this are awarded through the Royal Bank Employee Volunteer Grant Program. (photo/Scott Nixon) Youth Education Program at the Exeter Legion EXETER - The Youth Education Program of the # 167 R.E. Pooley Branch of the Royal Canadian Legion held their literary and poster contests. Six schools participated with a total of 142 entries. Following is the list of winners: LITERARY (Poetry) Category 2 - Intermediate - Grades 7-8-9 • 1st Cole Vincent - Stephen Central Public School • 2nd Samantha Hurman - Stephen Central Public School • 3rd Taylor Rutherford - Our Lady of Mount Carmel Catholic School LITERARY (Poetry) Category 3 - Junior - Grades 4-5-6 • 1st Jordan Hansen - Exeter Public School • 2nd Eric Fletcher - Exeter Public School POSTER (Black & White) Category I -Senior - Grades 10- I I - 12 • 1st Megan Leigh Hodgson - South Huron District High School POSTER (Black & White) Category 2 - Intermediate - Grades 7-8-9 • 1st Scott Robinson - South Huron District High School POSTER (Black & White) Category 3 - Junior- Grades 4-5-6 • 1st Shannon Ryan - Stephen Central Public School • 2nd Josie Underhill - Stephen Central Public School • 3rd Jessica Foran -Costain - Stephen Central Public School POSTER (Colour) Category 2 - Intermediate - Grades 7-8-9 • 1st Kathryn Regan - Our Lady of Mount Carmel Catholic School • 2nd Chelsey-Lee Hay -Janke - South Huron District High School POSTER (Colour) - Category 3 - Junior - Grades 4-5-6 • 1st Nicole Regier - Out Lady of Mount Carmel Catholic School • 2nd Sarah Gill - Stephen Central Public School • 3rd Emily Hayter - Usborne Central Public School POSTER (Colour) Category 4 - Primary - Grades I -2-3 • 1st Rachel Bosley - Our Lady of Mount Carmel Catholic School • 2nd Brendan Gordon - Our Lady of Mount Carmel Catholic School • 3rd Benjamin Ryan - Our Lady of Mount Carmel Catholic School Numbers of winners from each school are as follows: • South Huron District High School- 6 • Exeter Public School - 2 • Our Lady of Mount Carmel Catholic Schools - 6 • Stephen Central Public School - 6 • Usborne Central Public School -1 Note: There was a decrease of 18 entries from last year. Turkey preparation tips and techniques Maybe it's your first time preparing a turkey dinner and you need all the help you can get, or maybe you just want to perfect your cooking skills and prepare your Christmas feast with more ease and confidence. With these tips and tech- niques from world-renowned, award-winning chef Shaun Hill, taken from "The Cook's Book" (DK Publishing, Inc.), by Jill Norman, you can create the most delicious and memorable Christmas meal ever. Shopping Buy fresh and use immediate- ly. Choose a large bird for a more developed flavor and a better ratio of meat to bone. Meat should look plump rather than bony, and skin should have no dry patches. Handling and storage When fresh poultry is not used immediately and stored in the refrigerator, it dries out quickly because the meat has little or no fat covering. As a preventive measure, cover or wrap the meat in plastic wrap until ready to use. Ready -frozen poultry rarely has any opportunity to develop flavor. If you want the best fla- vor possible from a frozen turkey, it's better to buy it fresh, wrap it carefully, and freeze it yourself until ready to use. Because raw poultry carries high levels of bacteria, its important to store it at the bot- tom of the refrigerator so juices from the raw meat don't drip onto to other food. Cooked and cooled poultry should be stored in the upper part of the refrig- erator to prevent contamination from other raw meats. To prevent salmonella poison- ing, scrub the board and knives you will use to prepare the poultry in hot, soapy water before using them again to carve the cooked bird. Cooking Use a pan large enough to col- lect the cooking juices that can be used in a sauce or gravy, but not so large that fat and cook- ing juices spit over the oven wall. Bring turkey to room temperature before cooking, rather than taking it straight from the refrigerator to oven. Test if the meat is fully cooked by inserting a skewer into either the thigh or the thick end of the breast nearest the bone. If the juices run clear, the bird is done. Any traces of blood, and it needs to cook longer. Check again after 10 minutes. Roasting Preheat oven to 400 F for an 11 -pound turkey that feeds six. Roast turkey for one hour on its back, another hour breast -side down, and a final 30 minutes on its back again. Cover turkey legs with a protective foil wrap- ping for the first two hours of cooking. If your oven is small in relation to the size of the bird, you may want to also cover the breast with foil (to keep it from drying out). Since there will be very little fat going into the pan, you will have to spread oil and butter across the bird to keep the flesh moist and tender while cooking. After it has cooked, let the turkey rest for 15 to 20 minutes; it will make it easier to carve. The general rule for roasting a turkey is 20 minutes per pound, plus an additional 20 minutes, at a temperature of 400 F. Stuffing Stuffing can be cooked in two ways: pushed under the skin of the bird onto the breast, or wrapped in foil and baked alongside the bird for the last 25 minutes of cooking Filling the inside cavity of the bird with stuffing is a bad idea because little heat pene- trates the bird until it is well cooked. Gravy Make gravy in the roast- ing pan in which the turkey has just been cooked so that residue from the pan will dissolve into the gravy. Using a large spoon, skim off most of the fat from the pan juices. Put pan on the stovetop over low heat. Mix 1 tablespoon of the turkey drippings and ,, Thank you to the Y: voters of South Huron who elected me as Deputy Mayor Many thanks to all those who supported and assisted me during my campaign. Special thank you to my 'sign posse'.. that was a tough job! At least we didn't have to pick up as many as we put out! Last but not least, Pam and Cameron... thank you! THANKS AGAIN, GEORGE ROBERTSON, DEPUTY MAYOR whisk it into the remaining pan juices. Add 1 1/4 cups water or stock and 1 tablespoon tomato puree (use sparingly and rather than tomato paste as paste tends to overpower other ingre- dients). If desired, add herb, chopped garlic, or lemon zest. Increase the heat and bring to a boil, whisking constantly. Strain the gravy into a clean container, then pour into a gravy boat. Carving Remove the legs by cutting the skin between them and the main body. Press back each leg until it disconnects, then cut away the upper edge from the main body. To remove each breast, keep the carving knife very close to the carcass and slice downward and lengthwise along one side of the breast- bone to release the breast. It will come off in one piece. Drumsticks: hold them upright by the bone and slice the meat downward into strips. Thighs: If the thigh is large, cut out the bone first by slicing down the thigh to expose the bone, then cutting underneath it to remove. Slice into strips. Breast: Lay a breast half, flat - side down, on the carving board and slice across with a sharp knife like you would slice a loaf of bread. INVESTMENTS MATURING? Consider these rates! Term 10 — Year 7 — Year 5 — Year 4 — Year 3 — Year 2 --- Year Subordinated Debentures Interest Paid Annually 8.00 % 7.25 % 6.50 % 6.25 5.75 5.50 Demand Loan Certificates (Interest Paid Monthly) All rates arc subject to change. For further information about your investment opportunities with HDC, access our website at www.hdc.on.ea HENSALL DISTRICT CO-OPERATIVE, INC. Interest Paid Monthly 7.50 % 6.75 % 6.00 % 5.75 % 5.25 % 5.00 % 4.00 Ontario's largest agricultural co-operative, HDC has successfully offered investments to its members for 70 years. HDC debentures are issued at no commission charge to investors, provide fixed income to your portfolios and are not RRSP eligible. ENSALL (STRICT 0 -OPERATIVE Proud to be former -owned This advertisement is neither an offer to sell nor a solicitation of offers to buy any securities. The offering is made only by the prospectus. Investors should read the prospectus carefully. HDC debentures are not covered by Canada Deposit Insurance. 1 Davidson Dr. P.O. Box 219 Hensall, Ontario NOM 1X0 (519) 262-3002 www.hdc.on.ca