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The Citizen, 2003-12-24, Page 9THE CITIZEN, WEDNESDAY, DECEMBER 24, 2003. PAGE 9. Bantams xjo to A finals After winning two and losing two, the Brussels Bantam boys team became the A finalists in the Monkton tournament Dec. 12 - Dec. 14. Game one didn't get the boys off to a very good start with a 4-0 loss against Zurich. Game two proved to be a different story when Brussels beat Monkton 2-0. Chase Chapman scored the first goals, with help from Jordan Campbell. Only 53 seconds later Christopher Jutzi scored the second goal, assisted by Andrew Baker and Zachary Hoegy. The third game pitted Brussels against Wallace. Dan Dwyer scored assisted by Wade Stephenson and Campbell. Shane Cochrane and Campbell assisted two other goals scored by Jutzi. Stephenson scored the fourth goal assisted by Hoegy and Ryan Jutzi. With just 30 seconds left in the third period, Jutzi scored unassisted winning game three 5-3 against Wallace. The last game ended in a 4-2 loss against Zurich. Nathan Prior and Chapman assisted Christopher Jutzi’s goal and Stephenson’s goal was also assisted by Chapman. Dessert tips, pie possibiities There may not be a better dessert than a mouth-watering slice of pie fresh from the oven. But serving your pie with a dollop of whipped cream, or “a la mode” with a cool scoop of vanilla ice cream can dress up this treat. Add a dash more creativity and a humble pie becomes a true work of art that will have your family and friends coming back for seconds. • Make individual treats by cutting a baked and chilled pumpkin pie into bite-sized squares. Place a decorative toothpick in each bite. • Sprinkle the top of your apple pie with shredded Cheddar cheese three to five minutes before the end of baking. • Break up apple pie leftovers into an ovenproof dish, cover with grated cheese and raisins. Microwave or run under the broiler until the cheese melts. Yum! • For a decadent “Pecan Sundae”, cut out a circle of pecan pie and top with a scoop of butter pecan ice cream. Drizzle with butterscotch sauce, pile on whipped topping and garnish with crust crumbles from the pie and top with a maraschino cherry. Eat it and weep. Country Fare By Patricia Ham, Auburn School House Hoping vou will enjoy and use some of the recipes I will be giving each month. They have all been tested by me in my home, and will come from many sources. They are easy family food that teenagers and parents will enjov. STUFFINGS FOR TURKEY, GOOSE, BONED LAMB ROAST 1 cup prunes 4 tbsp, wine or sherry 1 onion finely chopped 2 tbsp, butter 5 cups fresh bread crumbs finely gated ririd of one orange 2 beaten eggs 2 tbsp, parsley I tbsp, mixed savory herbs large pinch of allspice or nutmeg 1 cup chopped walnuts/pecans 2 celery sticks finely chopped salt and pepper to taste Simmer prunes in wine in a small pan, covered, until tender. Cool and cut each prune in four pieces. Cook onion gently, about 10 minutes in butter. Mix all the ingredients in a large bowl and season well with salt and pepper. Makes enough stuffing for a 10-lb. goose. RICE AND MUSHROOM WITH LEEKS 1/2 cup cooked cooled rice 2 tbsp, butter 8 oz. each leeks, mushrooms 2 celery ribs, finely chopped 1/2 cup walnut pieces 1 egg beaten 4 tbsp, parsley, finely chopped 1/2 tsp. thyme grated rind of one lemon 8 oz. apple peeled, cored and diced Melt butter in frying pan, cook leeks and mushrooms until tender, turn up heat to evaporate any remaining moisture. Set aside to cool. Mix all remaining ingredients, except rice, in a large bowl and season with salt and pepper. Add rice, leek and mushroom mixture to the bowl and mix together thoroughly. Will stuff a 10-lb. turkey. SAUSAGE STUFFING FOR A BONED LAMB SHOULDER 1 1/2 lbs. pork sausage 1/2 cup regular oatmeal I tsp. dried rosemary 1 large egg beaten I cup fresh bread crumbs 1 tbsp dried parsley 1 medium onion, tine diced salt and pepper to taste Work bread and oatmeal into sausage meat with the diced onion. Add egg and seasonings. Bind all together. Pack into a boned shoulder of lamb. Tie up securely with string and roast. Let rest for 20 minutes before carving. Brussels Village Market /kuie the iticptedietit& 887-9740 KNECMTei Food Markets A Day Later To Be Better | EXTRA! L EXTRA!, fd MKJ oM ^Beginning January 8 £ The Citizen I will be publishing on Thursdays to allow more timely news in each week's paper John, Rick, Randy & Staff ELLIOTT NIXON INSURANCE BROKERS INC. a member uf It IMG 'During the year, in the rush of events, we tend to overlook the important friendships that are the true basis of business relationships. One of the great pleasures of the Jfoliday Season is the opportunity to exchange cordial greetings with those whose friendship and goodwill we value so highly. Holiday “do-ahead” cooking tips • Do your planning, shopping and as much preparation as possible before \our cooking day. • Il planning (<> cook in one day. do most complicated recipes early in the day while you're al your freshest. • Il serving a new iccipe. do a lest drive for your own family before serving to company. • To prevent that overcooked or warmed-over taste, slightly undercook vegetables, rice and pasta. • If possible, set your freezer to minus 10 degrees for 24 hours before your cooking day. This will help to decrease the possibility of spoilage and loss of flavour. Set your freezer back to 0 once all the food is frozen. - News, Canada on£Ar1FI Let's count our blessings one and all For all His creatures large and small And on this anniversary, celebrate diversity For He made us all, and on His birth Let's pray for everlasting peace on earth. J & H Campbell Transport Ltd. A division of G. Hinz Transport Blyth 523-4204 A Review of activities at SEAFORTH COMMUNITY HOSPITAL Influenza Symptoms include: abrupt onset of cough and fever, headache, sore throat, aching muscles, general feeling of unwellness, or upper respiratory infection. Everyone is encouraged to consider receiving a flu shot. “FLU SHOT” Clinics FREE Influenza immunization is available daily from 1:15-4:00 p.m. at the Huron County Public Health Unit (482-3416) or at your family doctor’s office. There are confirmed Influenza cases in our community and vaccination boosts your immunity system. Please take/ask for your yellow immunization record. VISITING HOURS continue to be 11:30-2:00 and 4:00-8:00. All visitors are requested to WASH YOUR HANDS at the handwashing station BEFORE entering and upon LEAVING INPATIENT AREA. A waterless, sanitizing solution is provided in a convenient pump dispenser; no towels are required. If you are feeling unwell, please do not visit the inpatient unit. Your co­ operation will decrease the risk of infection to our patients. Seaforth Community Hospital Foundation Christmas Campaign is underway. Your donation from the heart will benefit the delivery of quality healthcare in our community and will allow the hospital to purchase essential equipment. Please consider your donation a token of love to your friends, neighbours, family - perhaps even to yourself. Tree of Lights was a huge success with donations received nearing $8,000.00. The Hospital Auxiliary so appreciates your support in making possible their purchase of patient care equipment. Congratulations to draw winners: Lou Maloney, rocking chair; Marg Henderson, baby afghan; Tyler Eckert, “snow people”. Gift shop hours: Mon. - Fri. 11 a m. - 4 p.m., Sat. and Sun. 2-4 p.m. Season*s Greetings - we extend our warmest wishes to you, the community. Indeed, we thank everyone for the warmth and spirit shown to our Hospital over the past year and together look forward to a new year of peace, goodwill and happiness. Merry Christmas to one and all.