The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

www.oakvillebeaver.com The Oakville Beaver, Wednesday May 2, 2007 - 11 Stepping back at Blakelock THANKS FOR THE MEMORIES: At the 50th anniversary reunion of Thomas A. Blakelock high School last weekend, three former students -- Lynn-Raquel Welsh, 1957-1961, Gaye (Anderson) Greville 1957-1959, Gwen (Houghton) Jensen, 1957-1961 -- all from one of the first classes at the Rebecca Street high school, look over a yearbook from 1960. WHERE GREAT FURS HANG OUT! Protect your fur from the denizens of summer ­ mould, insects, dust, dryness, heat and humidity. Our Fur Storage Plus Service includes: · Free Inspection · Exclusive Airatized Fur Storage · Free Evaluation · Free In-and-Out Service · Pre-payment Discount · Livingston's Exclusive Fur Storage Plus rates vary according to the value of your garment. FURS Since 1910 446 Brant Street, Burlington LIESA KORTMANN / OAKVILLE BEAVER For free pick-up call 634-9243 or 528-1177 The Oakville Beaver, Wednesday March 3, 2004 - C7 Ancho chile and guacamole burgers Makes 4 Burgers - 8 strips bacon GUACAMOLE 1 ripe avocado 2 tablespoons chopped red onion 2 tablespoons chopped red cilantro 2 tablespoons freshly squeezed lime juice 1 tablespoon finely chopped garlic Salt BURGERS 3 dried ancho chiles 1 tablespoon vegetable oil 1 small red onion, finely chopped 3 tablespoons finely chopped garlic 4 scallions, green parts only, finely chopped 1 teaspoon salt 11/2 pounds ground round 1 tablespoon vegetable oil 4 flour tortillas or hamburger buns Place a skillet over medium-high heat and let it get hot, about one minute. Add the bacon slices and cook until lightly browned, about three minutes. Turn and cook till the desired crispness, three to four minutes more. Transfer the bacon to a plate lined with paper towels and pat gently to remove excess fat. Set aside. To make the guacamole: Cut the avocado in half lengthwise, remove the pit and scoop out the flesh into a medium bowl. Add the onion, cilantro, lime juice, garlic, and salt to taste. Mix together with a potato masher or the back of a fork until just combined. Do not overmix. Taste and add more lime juice, if desired. Lay plastic wrap directly over the surface of the guacamole, then cover the bowl and refrigerate until ready to use, or up to four hours. To make the burgers: Soak the chiles in enough boiling water to cover for about two hours, or until they soften. You may need to weigh the chiles down with small plate so they will be fully submerged. Once they are soft, stem, seed and coarsely chop them. Place a medium saute pan over medium-high heat, add the one tablespoon oil and let it get hot, one to two minutes. Add the chopped chiles, garlic and scallions and cook, stirring frequently, until the EST. 2006 Completely New Menu I am a raving fan of the Stout Monk. The excellent food & service is topped off with a unique golf theme. It's a fun & relaxing environment. Henry Brunton, CPGA, RCGA National Coach, Golf Magazine, Top 100 teacher The Stout Monk is a Wise choice! Outstanding food & great service. Paul Hudson, WiseBuy Managing Director Exceptional food with an award-winning selection of beers. Todd Trinder, President, H.E. Rieckelman Inc. onions soften, about three minutes. Stir in the one teaspoon salt. Transfer 1/4 of the chile mixture to the bowl of a blender or small food processor fitted with a steel blade. Transfer the remaining chile mixture to a medium bowl to cool. Add 1/4 cup water to the blender and puree. Add more water, one teaspoon at a time, if necessary; the result should be the consistency of ketchup. Transfer to a bowl and set aside, or cover and refrigerate for up to one day. Add the ground beef to the bowl with the remaining cooled chile mixture and mix together until just combined. Gently shape the mixture into four burgers about 3/4 inch thick and four inches across. Make a 1/4-inch dimple in the center of each burger with the tips of your middle three fingers. For charcoal-grilled burgers, make a medium-hot fire. Cook the burgers for five minutes. Turn and cook four to five minutes more. For gas-grilled burgers, preheat on high until grill is very hot, about 500 F. Cook the burgers for five minutes with the lid closed. Turn and cook four to five minutes more, again with the lid closed. Top with the guacamole and serve on tortillas or hamburger buns. By far the best food & service in the area. Jim "Lead" Bruce, Vice President, Reapair The three G's ... Great food, Great service, Great crowd. Doug Kelsey, President, Kladd Rentals Oakville's best neighbourhood pub. Great place to relax with friends after work. Great food, fine wines & a fun place to unwind. Melissa Hodgins, IBM Tivoli Bud Lite Vintage Stanley Cup Hats NHL Hockey Playoffs Promotion 32" LCD TV draw Located in Oakville, on the southeast corner of Dundas and Neyagawa (905) 257-4004