The Citizen, 2006-12-21, Page 47Just in the "nick" of time, we're
sending our regards to the
many folks both far and near,
whom we've had the privilege
of doing business with this
year.
Hope your holiday delivers an
abundance of joy. Thanks!
Shelley, Barb,
Joanne & Lori
at
CANADA POST
CORPORATION
Brussels
Holiday roast
Roasts are traditional holiday fare.
1_14_4_,AtaALALLtA,Lu,tAil
SENDING OUR BEST
Please accept this load of good cheer,
along with our thanks for your business this year!
Have a great holiday!
BRUSSELS TRANSPORT LTD.
Brussels 519-887-6122
Awe gn-A Ivitu6er
May your home be
blessed by the miracle
of Christmas
To our valued
customers
and friends,
we wish
you a Merry
-Christmas
and a
Joyous
New Year
RYAN CONSTRUCTION
Brussels 519-887-6916 or 519-887-2638
tEctebrate the
Guided by the
Star of the East,
three wise men
traveled far to see
the newborn child,
bringing their
precious gifts.
To all of you who
have traveled to
see me, I extend
my best wishes
for a season
blessed with
faith, family and
friendship.
Thank you ever
so much for the
cherished gift of
your patronage.
Merry Christmas
to You and Yours from
Chauncey's Hairstyling,
Suntanning &
Catch The Cougar Lingerie
211 [Ansley Street, Blyth
Established in 1982.
Looking forward to seeing you in 2007!
McGavin
FARM EQUIPMENT & FARM SUPPLY LTD.
Walton, Ont.
519-887-6365 Fax 519.887.6381
www.megovinequIpxorn
g'britit
To All Our Valued Customers:
Thank you for your Business! All of us at
McGavin's would like to thank our customers
for your patronage and in making our 70th
year a success. We look forward to serving
you in the new year and wish you and your
families all the best this holiday season.
Merry Christmas,
Holiday Hours:
Closed Monday, Dec. 25th
Closed Tuesday, Dec. 26th
Closed Monday, Jan. 1st
Regular Winter Hours (effective Dec. 1):
Monday - Friday - 8 am - 5 pm
Saturday 8 am - 12 noon
TOYS
LARGE SELECTION OF
NEW TOYS IN STOCK. OLD
STOCK TOYS 25v OFF
(Limited Quantity)
Discounts apply until December 23rd
PAGE B14. THE CITIZEN, THURSDAY, DECEMBER 21, 2006.
A healthy twist on a classic for the holidays
Holiday meals are usually laden
with fat and are extremely high in
calories, which can put a damper on
a person's plans to stay fit while
enjoying the festivities.
Contrary to popular belief,
holiday meals don't have to be
extravagant seven-course event or
unhealthy for that matter. You can
still enjoy delicious holiday meals
by cooking up dishes that are high
on flavour and low on the bad
'stuff.
Try this tasty recipe for a classic
family meat loaf meal, courtesy of
Crazy Plates (Perigee Books), by
There's no food that evokes an
image of Christmas more that a
flavourful holiday roast.
Whether beef, veal or pork, it is
traditional to serve a roast at your
function, yet you can give it your
own flavouring and flair with
delicious seasonings.
Try out this recipe for a pork roast
that is flavored with port wine and
figs — a different take on standard
holiday fare, courtesy of "Robyn
Webb's Memorable Menus Made
Easy" (American Diabetes
Organization).
Janet and Greta Podleski.
IT'S A WONDERFUL LOAF
Makes 8 servings
Ground chicken and beef are
paired in this twist on traditional
meat loaf
1/4 cup ketchup
1 tablespoon brown sugar
1/2 tablespoon dry mustard
powder
3/4 pound skinless ground chicken
of turkey
3/4 pound extra lean ground beef
1 cup Italian-style dry bread
crumbs
12 cup peeled, grated sweet potato
ROAST PORK WITH
PORT WINE AND FIGS
Serves 6
1-1/2 pound pork tenderloin, rolled
and tied
3 cups port wine
1 tablespoon canola oil
2 cups diced dried figs
1/4 cup minced shallots
or carrots
1/2 cup unpeeled, grated zucchini
1/2 cup minced onions
1/4 cup milk (one or two per cent)
2 egg whites
1 teaspoon dried thyme
1/2 teaspoon each dried sage and
salt
1/4 teaspoon black pepper
Combine first three ingredients in
a small bowl. Set aside.
Using your hands, combine all
remaining ingredients in a large
bowl. Mix well. Pat mixture into a
nine by five-inch loaf pan. Spread
ketchup mixture evenly over loaf.
3 cups low-fat, low sodium chicken
broth
1 tablespoon cornstarch or
arrowroot powder
2 tablespoons water
Fresh ground pepper and dash salt
(optional)
1. In a nonreactive bowl, combine
the pork loin with 2 cups of the port
wine and marinate in the refrigerator
overnight.
2. The-next day, preheat the oven
to 400°F. Remove the pork loin and
discard the wine. Heat 1/2
tablespoon of the oil in a large
ski I let.
3. Add the pork loin and saute on
all sides for about ten minutes. Place
the pork roast on a roasting rack
until no pink remains, about 30 to 40
minutes.
4. Meanwhile, marinate the figs in
the remaining 1 cup of port wine.
Let stand for 40 minutes, drain, and
reserve the port.
5. Heat the remaining oil in a
skillet over medium-high heat. Add
the shallots and saute for four
minutes. Add the dried figs and
sauté for three minutes. Add the
reserved port and bring the mixture
to a boil. Pour in the broth and
reduce to 2 cups.
6. Mix the cornstarch or arrowroot
powder with the water, add it to the
sauce, and cook until thickened,
about one to two minutes. Add the
pepper and salt. Slice the pork roast,
surround the slices with the sauce
and serve.
Bake, uncovered at 350 F. for one
hour and ten minutes, until meat is
browned and juices run clear.
Pour off liquid in bottom of pan
and remove loaf. Slice into eight
pieces and serve immediately.
Tip: If you don't want your meat
loaf soaking in drippings of fat and
water while it cooks, invest in one
of those new meat loaf pans with a
built-in rack. The holes in the
bottom of the rack allow the juices
to drain away from the meat. This
helps cut back on fat, especially
when using regular ground beef or
pork.
Roast is the centrepiece
for Christmas dinner