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

Shortly before roasting time remove garlic from turkey and transfer to a food processor along with sunâ€"dried tomatoes and their liquid, hazelnuts, parsley, rosemary, salt and balsamic vinegar. Pepper to taste. Process until thoroughly pureed. Drain turkey breast, reserving port marinade for between the turkey breast and skin. Spread remaining mixture over the meat, pushinig it into the muscle sepaâ€" rations as much as possible. Fold turkey breast in half lengthwise and tie with several loops of cotton string into a long cylinder. Place cylinder seamâ€"side down on a roast rack set in a shallow roasting pan. Slice lemon thinly and arrange over the turkey breast along with bay * VÂ¥ * : JbdL . is adt,â€" g%““sm\,g’g}gfisfi% Rub some of the puree mixture 11EN HOL INN The Tien Hoa has been serving fine, delicious Chinese and Canadian Food since 1962. We invite you and your friends and family to dine with us throughout the festive season. s Order from our extensive menu or try the sumptuous 60â€"item smorgasbord. Whatever your taste, be sure to BOOK YOUR CHRISTMAS PARTY TODAY, and toast the season with mouthâ€"watering dishes! Corner of Bridgeport Rd. & Weber St., Waterioo 885â€"6550 Mon, to Thurs. 11 a.m. to 10 p.m Fri. & Sat. 11 a.m. to 10:30 p.m. Sunday 11‘ a.m. to 9:30 p.m. leaves from marinade. Slice onion and strew in roasting pan. (Note: Turkey breast may be stuffed and tied several hours in advance and refrigeratedâ€" remove one hour before roasting.) Preheat oven to 450.° Put in turkey breast, reduce heat to 325° and roast 1 3/4 hours or until meat tests doneâ€"do not overcook! Remove turkey breast and let rest in a warm place while preparing sauce. Place roasting pan on stove and add white wine and stock. Bring to boil over high heat, scraping up brownings with spoon or spatula. Strain through a sieve, pressing out every bit of liquid from the onions. Allow liquid to settle and carefully skitn off all fat. Transfer liquid to a saucepan and add 1/4 cup port and reserved port marinade. Bring to a ## (Continued from page 22) ie wHO so men, DEFR C 99 WEBER ST. W., #3 KITCHENER 744â€"4643 For your reading pleasure, here is some background and history on our bakery! There are several ways of baking bread. but only one way of making wholesome bread in the European tradition. After many years of learning the trade and collecting experience in several European countries, the two young masterbakers immigrated from a small town in Austria to Canada in 1987 and started their own bakery in Dedicated to the traditional way of baking and producing authentic WMHMMRohndnfmwmmykfindofmidm or preservatives in their breads. with the exception of a few naughty sweetbreads. ’l‘heyllmueo-lynbluchedflmrhulldrirh‘in Bread has been made for over 5000 years. and has always been a symâ€" bol of health and life. There is no need for chemicals or other ingredients to ‘improve‘ the quality and/or sheif life:.of bread. Our breads will keep for at least a week, if refrigerated. FOR ALL YOUR CHRISTMAS FRESH BAKED GOODS *‘ We wanld also like to take this time to wish everyone a safe and . /. & Merry Christmas and a Happy New Year. Blemished Production _ Overruns, Samples, Discontinued Styles diilih, wWHoOLEsALE PRricEs SsoREL FACcTORY OUTLET .:.‘ ‘Ai,mlk‘ut c3 m i mai .‘: MCTORIA k__a _4 Ea e .0 0_ _ MA mromned SOREL winter boots for men, women and children DEFROSTER winter boots for men and women FOAMTREAD slippers for the family : BLACK DIAMOND E* (Kingtread) work boots and rubber footwear Mon., Tues., Wed. 10â€"5 p.m.; Thurs., Fri. 10â€"8 p.m.; Sat. 9â€"4 p.m 105 LEXINGTON RD. #3 WATERLOO 725â€"1920 FAX 725â€"0295 wanm s ony _ 6 Shirley Ave., Kitchener mmwbm&mms HAR + * « CrEapuoU® T boil, reduce heat and simmer several minutes. Slowly stir in dissolved cornstarch, using only enough to make a lightly thickened sauce. Simâ€" mer for a few more minutes and seaâ€" son with salt and freshâ€"ground black pepper to taste. Remove skin from turkey breast and slice carefully into fairly thick slices, allowing one slice per serving; try to keep slice intact for presentaâ€" tion. Serve with sauce. For an elegant presentation, arrange the slices neatly QVER a pool of the sauce. Leftover turkey can be sliced and warmed briefly in sauce. Cold, it makes superb sandwiches on wholeâ€" grain bread or a very elegant lunâ€" cheon salad. You can combine leftover sauce with nonfat yogurt for a dressâ€" ing or sandwich spread! . * on order Saltfree! Je e uie ue 200 LORRAINE AVE. #6 KITCHENER 744â€"5675