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WHITBY FREE PRESS, WEDNESDAY, DECEMBER 12, 1984, PAGE 21 .~~TGNS3ON GUN AUCTION FR1. EVENING DEC. 14 -7 PM At the D & M Sales Barn, R.R. 2, Lindsay, Ontario (1 mile west of Lindsay on the Little Britain Rd.) Buy or seil. For those wishing to consign guns at our sale bring themf eariy to avoid the last minute rush. We have an elghty gun limit. For more details cail the Auction Barn 1-705-324-2472. W.R. (BUD) McKEE OWNER & AUCTIONEER LIN DSAY, ONTARIO ONTARIO'S ONLY MONTHLY GUN AUCTION AUCIONSALE - EVERY SUN DAY AUCTION1:00 P.M. Previsw Sunday from 10 &.m. Selling every week a varlety of Estate Lots and Consignments of antiques, quality used furniture, co!Iectables, glass, china, etc., etc. No reserves. 9551Brock Rd. S.,, Unit 5, Pickering Take 401 or Hwy. 2 to Brock Rd. follow south to 955. Watch for sig ns. Terms cash or cheque with i.D. For more Information or to consign to one of our upcoming sales cal 831-3234 PICKERING SALES & SERVICES CORNEILS AUCTION BARN STRANGER I ON Three miles east of Little Britain or seven miles west of Lindsay on the Lindsay/Little Britain Rd. We wiii not be having sales until after the New Vear. We wiii be open for con signments or for booking sales in '85. We wouid like to extend lo everyone a Happy Holida Season. You neyer have t0 feel alone. DON CORNEIL Shop the ada In the Whitby AUCTINEERFree Press for news of cog1h. AUCTINEERmunlty happenings, enter- R.R.1 talnment and social events In~ LITTLE BRITAIN your ares!' TENDERS JANITORIAL CONTRACTORS Tenders are Invited for Janitorial services at the Michael Starr bulding, 33 King Street, West, Oshawa, Ontario. This contract is for a 24 month period. Tender documents may be obtained f rom: Ministry of Government Services District Office 24 James Street, East Orillia, Ontario L3V 6K7 Telephone (705) 325-7403 MInIstry of Government Services Public Tenders Off ice Room M1-43A, Macdonald Block Queen's Park, Toronto, Ontario M7A 1 N3 Telephone (416) 965-1152 A $46,000 Bid Bond, 100% Performance Bond and 50% Payment Bond are required. Sealed tenders wili be received until 3:00 p.m., Thursday, January 3, 1985, at which time they wiii be opened ln public. Tenders wili be opened ln Toronto. NOTE: For f urther Information please contact Mrs. L. Sidney, Public tenders Office, Toronto, or the District Office above. Please quote Project B3- 21098. The lowest or any tender wiii not necessariiy be accepted. T.O. 204 1 Ontario Ministry of- Government Services I WHITBY IFREE RESS £!!IHEPI f ~~ I U*UW ~WAi1TEHTEP WAINAED WORD PROcESSING Program- mlng, Lotus, dbase, Il and 111 and UNEMPLOYED? Looklng for a HAIR *STYLIST WANTED for new more, with certificate and job career change? cali 683-2261 for hlghiy exclusive hair salon placement, $149 and up, gover- free counsalllng on job oppor- openlng soon ln Whltby area. nment approved courses tunhîles. Phone 728-9611, ask for Manager. available, tax deductible, 0.S.A.P. lbans, 683-2226. JdI'The Employables mltcroomputer programmer MM icrôcomputer technlcian legis»cretary adnlnitrative sec retary *medicai secrsfary Learn Job Skills Fast "microcomputer operator " word processing specialat "r»W home study program "accounting " health care aide ONTARIO BUSINESS COLLEGE Carreer trainlngfor today's job market Cafi' 576-175 54A Centre St-N OU TOF AJOB? Not Any Morel! I Corne and join our telephone sal es team iln Ajax. Homemakers most welcome. Not experienced?¶ We wiii train. We offer an attractive salary plus f commission, part-time only. Choose the shift you 4 like to work. Hours - noon to 4 p.m. or 5 p.m. to 9 e p.m. So what are you waiting for? For your Im-c mediate Interview calSlyUt ~ - 686-3250. L.3-11 SICOME A CARRIER! Heres an opportunity to earn money for those thlngs you've always want- ed. A new bMe, clothes, sports equlpment, stereo set, or the thousands of other needs you may de- sire. Just a phone cail willl brlng you ail the Informa- tion. Check lb outf! CAIL CIRCULATION 668-6111 WNfITBY FREE PRESS I - I I Just prior to Christmas is traditionally a time for enter- taining. Superb parties needn't be a tremendous expense and require, a full complernent of staff. Accord ing to Elizabeth Post, author of "The Comnplete Book of Entertaining". [rom The Emily Post Institute, the key to successful entertaining is "ad- vance preparation, allowing you to devote trne and encrgy to your guests. The hostcss whose rneal is essentiaiiy readv ahead of time. who is relaxed and having a good ti me, spreads that atrnosphere quickly and hers are the invitations sought a fter." Toronto caterer, Dinah Koo, concurs with Elizabeth Post. She offers the folliowing advice, culled from personal experience. on how to make your h-oliday season parties the best ever. i. Prepare as much inAdvance as p9ssible. Salad cornpo- nents inciuding those for pasta salads can be siiced and stored with dressing in the refrigerator until ready for use. 2. "Carry out" courses of hors d'oeuvres, or desserts are perfectly acceptable in these times when many hosts and hostesses work. 3. K nowv wha t your guests like to drink and have a good stock of appropriate mixes on hand. t)on't forget the -non-drinkers." Thev'll usualiy prefer juice or soda. 4. If your dining room isn't large enough forthe number of guests you wish to invite, serve buffet style. Colorful flowers, candles, napkins and cuisine enhance the ap- peal ofdining buffet style. 5. Keep a master list. Include what ingredients must bc purchased.al tasks that need be completed before the party, a timeta bic and a list of accessories (iLe. table- cloths, napkins, silver that needs polishing). Complete everything in advance that can be completed. 6. Invite congenial people. A mix of listeners and taîkers is important. 7- Rziax'and have fun. Parties shouid be as enjoyable 10 plan and execute as being one of the guests. 8. Memorie dinner parties, needn't bceexpensive. Dinah suggests serving pasta. Be- cause of its versaiiitv and visuai appeai. pasta iends îtself to many unique pre- Jumnbo macaroni shelis 175 g Whltby's Most WideIy Read' ___ ADS Pasta stuffed with zucehini and ricotta. Pasta.- That -s Entertainment quarts Boiling water 2 -Y4i 3 cups Shredded 750 mi zucebini 1 cup Part skim miik 250 mi ricotta cheese V2 cup Shrledded swiss 125 mi cheese Y1 cup Finely chopped 100 mi onion V,~ cup Finelv chopped 100 mi - fresh parsley 2 T Butter or 30)[mi margarine 2 cups C'anned 500 mi tornîatoes, peeled. seeded, and diced 1/ t sp. Oregano I MI Sait and pepper to taste 2 T Butter melted 30 mi Sait the zucchini. Let stand 30 minutes then squeeze out iiquid in a tea towei. Oradually add shelis and sait to rapidly boiling water so that watcr continues to boil. Cook uncovered, stirring occasion- ally. until tender. Drain in cola nder. Meit butter in a medium size saucepan. Add onion and cook over medium heat. stirring frequently until onion is tra ns- parent, about 5 minutes. Add zucchini, tomnatoes, parsiey. oregano, sait and pepper and cook until most iiquid evapor- ated, about 5 minutes. Off the heat. add the cheeses. Preheat oven to 3500 F. Spoon 1 tabiespoon of mixture into each sheil and drizzle with melted butter. Place stuffed shelis in a 13 x 9 inch baking pan and cover with titi f6ii. Bake sheils f'or 25 minutes. Makes 24 shelis. Serves 6 to 8 as an entree. Approximateiy 380 calories per serving. sentations. Pasta Stuffed with Zucchini and Ricotta, using pasta shelîs Shredded Zue- chini, and Chopped Toma- tocs, is very colorful on a buffet and is ideai pick up food. 9. What differentiates a superb hostess from a merely good one? Agaiin, our experts are' in complete agreement. "your personality, your in- ventiveness, aind your taste rnake your pairties the most unforgetta bic." PASTA SHELLS WJTH ZUCCHINI AND RICOTTA ma MOI 6 07. 1 T