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rs ne meet 4 A HE ~~: A EP $y Kitchen sq Kapers E by Ron Larkin Welcome to my first food column! Pardon me if I'm a little sheepish, but if this article doesn't work out, I'll be on the lamb \ Bagad joke). If you haven't guessed yet, this week's feature is about amb. In Greece, lamb became the staple meat because other meats were scarce and generally expensive. Greek children are often sent down the street to pick up some Big McLambs or Lamb McNuggets. Greek cuisine utilizes every part of the animal, combining a variety of vegetables, spices and herbs which enhance the aroma and, more importantly, the unique flavour. Create your own Gretian fare for family or friends, using the following ingredients in this procedure: 1 1b. (500 g) lamb chops or shoulders 2 large garlic cloves, peeled and crushed 1 medium onion, sliced 2 tbsp. (30 ml.) Dijon Mustard 1 tsp. (5 ml.) whole Rosemary Salt and Pepper 1 tbsp. (30 ml.) Olive Oil Rub crushed garlic on lamb. (Save garlic), brush on Dijon Mustard. Sprinkle with Rosemary, salt and pepper as desired. Sear prepared lamb in hot frying pan with olive oil. Cook until rare. Remove lamb and place in baking dish. Hold in a 200 degree I. (400°) oven. SAUCE In same pan, saute the saved garlic and 1 medium onion. Pour '» cup (125 ml) Red Wine into frying pan. Simmer. Add "4 cup (50 ml.) strong brewed coffee, 2 cups (500 ml.) beef (or chicken) stock and bring mixture to a boil. Reduce liquid to half the original amount. Dissolve 1 tsp. (5 ml.) cornstarch in Ys cup (50 ml.) warm water and add to thicken the sauce. Salt and pepper to taste. Rosemary or Mustard may also be added. Simmer for 10-15 minutes. Put through a fine strainer and serve over lamb. Yields 4 servings. Served with rice and a Greek salad or a vegetable it makes a deliciously different meal. Accompanied by some Greek folk music like "Stand By Your Lamb." Lovely. Here's mutton in your eye. Editor's Note: Ron Larkin is a chef at Emiel's Place Restaurant in Port Perry. He has worked as a chef for the past 12 years. Over the next several months, the Port Perry Star will carry columns by Ron on ethnic dishes and hints on how to save time and money in the kitchen. WATERMILL RESTAURANT & TAVERN Hwy. 12 - North of Manchester Phone 985-3766 Don't run or hide from chocolate bar kids campaign Anytime between October 10th and 18th you can expect to have a smiling youngster from R.H. Cor- nish knock at your door and ask if you would like to buy a chocolate bar to support the school. Your first instinct may be to run and hide, but let's take a look at some background and where the money goes... This campaign, for the past few years, has been sponsored by the P.T.A. under the chairmanship of Bobbie Drew. Two years ago they were able to purchase five Com- modore 64 Computers. The students worked very hard and were very proud of this accomplishment. Last year the profits exceeded $11,000 which purchased sports uniforms, gym mats, an encyclopedia set, an electronic keyboard, a V.C.R., a cassette tape recorder, record player, computer software, books for the library and funds for the for- mation of a Camera Club in the school. This year's suggestions are now being received from the staff to make us aware of the wants and needs of the school that would make learning a more interesting and richer experience. A committee comprised of administration, teachers and P.T.A. members will review these requests and make as many purchases as funds will allow. The P.T.A. and the school has really appreciated your support in the past and ask that, keeping in mind where these profits go, you'll purchase a $2.00 chocolate bar from that smiling youngster who calls at your door. 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