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wp 14 Scugog Citizen -- Wednesday, August 5, 1992 HAPPY 25th ANNIVERSARY Georgeen & Bruce Cochrane August 5th, 1967 Belated Congratulations | TRISH RUSSELL |} upon completing Grade 12, while raising 2 beautiful daughters and running the household. Good Luck on your apprenticeship at Durham College. Love - Kevin * " All at Guaranteed Low Prices! FAMOUS EK Levolore BLINDS VERTICALS * VENETIANS PLEATED SHADES HOMESTEAD by Ballard & Carnegie . HWY. 7A EAST - PORT PERRY 985-2451 or 985-2157 a SoC Time at the cottage KITCHEN FAVOURITES By Lynda Kendry "We interrupt this meal for scrabble," or, "our time at the cot- tage." My cottage favourites aren't from the kitchen, they're in this picture: ify daughter with my nieces and nephews. We enjoyed simple fare last week at the cottage -- grilled cheese, cooked or 'raw' were pop- ular with the young set. I must admit to a failure -- they wouldn't drink the red Kool Aid I mixed up until Auntie Karen fixed it up! Her secret ingredient: more sugar, of course! Without the risk of too much sun (summer "92), we enjoyed a lot of indoor fun and meals and snacks appeared and disapp in record time. The best thing about the cottage: sister-in-laws who are as quick to clean up as the rest of us are to cook (| ) up! ~ We dined on such culinary delights as gourmet cheese dogs (wieners stuffed with cheddar cheese, wrapped with partially cooked bacon and baked until bacon was cooked enough). Kraft Dinner was a hit, of course. The cheese bread fLisa and | whipped up one night kept the troops quiet until we leisurely got supper together. Cheese Bread Mix together in a bowl: 1 tsp mustard Dash (to your taste) hot sauce 1/2 cup mayo Pattl Kendry with 'Kitchen Favourites' nieces at the cottage. - Garlic powder (to your taste) 1/4 10 1/2 cup parmesan cheese Shredded Cheddar cheese (enough to make a stiff mixture) Spread evenly on French bread, leftover buns or whatever hasn't tumed funny. Bake at 375 degrees F until cheese is melted, turn broiler on and watch careful- ly until cheese is bubbly and brown. Unbelievable Donuts Pillsbury Buttermilk biscuits Vegetable oil Heat 2-inches of vegetable oil in a heavy pot or skillet. Using whatever utensil is handy, make a hole (approximately 1/2 inch) in center of each biscuit. I use the top of a salt shaker. port parry pri 201 NORTH STREET 985-9755) BUSINESS CARDS LETTERHEAD (SETA Me od =H nting limited 1200 SQ.FT. BUNGALOW including DOUBLE GARAGE. BUILD ON YOUR OWN LOT. "1900 SQ.FT. CAPE COD STYLE. BUILD ON YOUR OWN LOT. Custom Built Homes from $65.00 per Square Foot SCARBOROUGH 298-8823 PORT PERRY 1-416-985-3491 2200 SQ.FT. Including 3 CAR GARAGE. BUILD ON YOUR OWN LOT. Includes: * 24 oz. carpet and cushioned floor * Painted drywall * 200 amp service * Plumbing and electrical fixtures from samples * Furnace and roughed-in for air conditioning * Financial assistance available * 7 year extensive warranty * Full basement * High quality casement windows A. Canadian New Home Marketing Corporation KESWICK 1-416-476-7626 To hot oil carefully drop the holes and donuts. They cook very quickly so don't go away from the stove. Turn once. Drain on paper towels and roll in cinna- mon sugar or ice with glaze made from icing sugar and hot water and dip in decorating sprinkles. Salad savvy HEALTHSTYLES By Deb MacDonald The word 'salad' doesn't nec- essarily mean low in calories or fat. In fact, salads that are heavily laden with creamy, oily dressings can contain more fat and calories can contain more fat and calories than a piece of cake or pie! The following are some useful and healthier hints for lowering the fat in salads and salad dress- ings. Choose an oil that is low in satu- rated fat and high in polyunsaturated or mono-unsaturated fat, such as saf- flower oil, sunflower oil, canola or olive oil. Even though the calories are the same as in saturated oils, the men- tioned oils seem to lower blood cholesterol levels. When a recipe calls for oil, try using half the amount and substituting water for the other half. Reduced calorie mayonnaise is whipped with water and has half the amount of calories as the regular type. Experiment with vinegar and lemon juice and different spices on a tossed salad (ie: lemon peel - zest, oregano, basil, dill weed, pepper). Dijon mus- tard can be added in small amounts to taste to oil and vinegar dressings. Spinach Salad 1 slice whole wheat bread (or 1/2 cup croutons) 10 cups spinach leaves 1 1/2 cups slice mushrooms 1/4 cup alfalfa sprouts 2 tbsp. grated Parmesan cheese Cut bread into cubes; toast in 350 degree F oven for five min- utes or until crisp and brown. Or use croutons! Tear spinach into bite-size pieces. In a large salad bowl, com- bine croutons (bread cubes), spinach, mushrooms, alfalfa sprouts and Parmesan cheese. Dressing: 1/2 cup low-fat plain yogurt 1/4 cup chopped, fresh parsley 2 tbsp. light mayonnaise 1 large clove garlic, minced Pinch of pepper Combine the abgve ingredi- ents. Pour dressingfover vegela- bles; toss until well £oated. Variation: Add 1/2 cup of one of the following: chopped apple, mandarin orange, red or green peppers, tomatoes, or red onion. Serves 6: 74 calories per serv- ing, 2.9 grams of fat.