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-- 18 Beugog Citizen Tuesday, February 16, 1993 'home cookin' lynda kendry Reduce, Reuse, Recycle - Sometimes easier said than done! Most of us are either trying to reduce (or should be). No - that's not the true interpration, is it? Reuse - my cupboard is over- flowing with little lids and tube that usually don't match. There are bags and boxes of mpty jars "stored" behind rs or tucked in corners that no one usually checks. I save any clean, empty boxes for gifts next Christmas. Yes, it does become cluttered around here by times! Recycling is a little easier for me in the kitchen though. My The Three R's family doesn't mind leftovers, in fact they almost always enjoy them. Some dishes we plan to have leftovers. There are almost always some "h de" nights before and added the few peas and carrots that were around as well. Sounds like my fridge should have beer nearly emptied. I wish! This week's recipe is actual healthstyles [cap deb mcdonald | more of a method than a recipe but than I guess most of my recipes are just that! "s Pie Saute: 1 chopped onion until soft. Add: I 1b. (more or less as required) ground meat (beef, frozen dinners stored in the freezer section, ideal when just one person is ready to eat alone. I realized the other day that I could go even further. That cup or so of gravy could be frozen and used in soup, casseroles, whatever, instead of using canned soup or gravy. This thought came to me as I was making a favourite casserole of ours - Shepard's Pie. I used leftover mashed potatoes, some gravy from 2 or whats you have), salt, pepper to taste, garlic if you like When meat is cooked, add: enough gravy, veg. soup or stewed tomatoes to make mixture wet but not sloppy. Add 1 cup (mixed) vegetables if you want to. Place in the bottom of casserole or dutch oven. Cover February Fatigue Syndrome February Fatigue Syndrome: Are you feeling tired or sluggish, especially during this time of year? Fatigue is often a sign of an under-exercised body. Statistics are not too encouraging in relation to the number of people that continuously incorporate some 'form of exercise into their weekly routine. The lack of commitment may stem from the approach that you take toward exercise, The key to the success of an exercise program involves with layer of hed Sprinkle with your favourite shredded or grated cheese, and/or paprika. Bake at 350 degrees for 30-40 minutes or until bubbling. Hospice Hospice Durham is a non- profit community based volunteer program providing in-home support, free of charge, to individuals and needs volunteers families facing life-threatening illness. In order to expand the program to Scugog, Hospice Durham needs to recruit u Pat and Leo Menard | | are happy to announce the forthcoming marriage of their daughter, Heather Prokopich to Seagrave United Church on July 3, 1993. Grant & Eva Hunter on your 50th ANNIVERSARY February 27th, 1993 Love from your children, Beth, John, Linda, Susan and Families FORTHCOMING MARRIAGE volunteers from the Scugog area. Hospice volunteers are required to complete a 16 hour training program, which may be held on weekends or in the evening. The training addresses techniques of care, commun- ication skills, stress workshops and other support and bereavement services. A $20.00 registration fee is requested to cover course materials. Por information on how to become a volunteer, please call Hospice Durham at 435-5242. a ber of activities that you enjoy and that are right for you. Like enjoying food, enjoying exercise is definitely a matter of choice and taste. Trying to do too much too fast is a sure way to sabotage even the best of intentions. Instead, scale down your efforts and make changes gradually in your lifestyle for long-term results. 'Pork Oriental' 1/4 cup soya sauce, low sodium preferably 1/4 cup orange juice 2 tsp. ginger 2 tbep. honey 1 garlic clove, minced 2 (approx. 1 lb. each) pork tenderloins 1/4 cup sesame seeds 1/4 cup white wine 1/4 cup chicken broth 2 tbep. water 2 tsp. cornstarch Combine first five ingredients in a large 'zip-top' heavy-duty plastic bag. Seal; shake well. Trim fat from pork and add meat to bag; seal bag again and shake until pork is well- coated. Marinate for about 8 hours in refrigerator, turning bag occasionally. Remove pork from bag; . reserve marinade. Sprinkle pork with sesame seeds. Coat rack of roasting pan with cooking spray and place pork on it. At this point you may insert a meat thermometer into the thickest part of the pork. Bake for 46-56 minutes at 360°F (or until thermometer registers 170 degrees). Remove pork from oven and let stand for about 156 minutes, covered. Strain reserved marinade into a saucepan. Add wine and chicken broth. Stir well. Bring mixture to a boil; reduce heat and simmer 5 minutes. Combine water and cornstarch, stir until smooth. Add to mixture in saucepan, stirring well again. Cook until sauce is slightly thickened, stirring constantly. Slice pork diagonally into thin slices and arrange on serving platter. Spoon sauce over top and garnish, if desired. Delicious! Makes 6 servings 176 cal. per serving 5 grams fat FRESH & FROZEN FISH Mar Kountry HOURS Monday to Friday 9 to 5:30; Sat. 9to 5; Sun.12to 4 AVETIEN Bulk & Delicatessen ies Now Available. 38 WATER ST., PORT PERRY PHONE 985-3007 Warm Up with a FREE Cup of Homemade Soup® with the purchase of one of the following Lunch Specials... .. a complete line of * BULK FOODS HERBS & SPICES * COLD CUTS, CHEESES * BAKING SUPPLIES - Flours, Sugars, Nuts, Raisins, etc. and buying in bulk allows you to purchase only the antity you need.