14-The Canadian Champion, Tuesday, November 4, 2003 *MPASQUALINO lU Café & Bistro A).~~~~bi à,u (uiade sr(jU urd.' Lo easj. nel P4aspiU#s à btaff 905*693*1-992 248 Main St. E., Downtown Milton i 10li l ii d eop Th. ri*h icrsu ili opa. Thé Ontario Brausi Scrêanii* Prora providas broisi exoîminlioanmd a mommogriii ina ct ta wsmer who are 5t ytors of oga or ouer iumiii'iieiiitiiiii[ti&uiq~iImg.iiii ULitUgU~IWÂiDMeJIiI~i.L1UU4iifiiu cLg a]!ÂS3UJJÂS,1mL..5.LI 'fi! [4 w j ! Choose a Healthy Community On Nov. 10 Vote Wendy Schau for Town Councillor Ward 4 www.schauhaus.ca (905) 878-3216 Warm up with bisque There's nothing tike a bowl of hot soup on a cbiily autumn night. This week's recipe is one of my favourites thas can be made ahead, reheat- ed and served as an elegant starter to a din- ner party or simply add fresh, crusty bread and a salad and it becomes the main course for any night of the week. Enjoy! Seafood Bisque 15 ounces of cooked seafood 1/2 cup chopped onion 1/2 cup dioed oeiery 1/3 cup butter sait and pepper to taste 3 ttcsp. flour 2 cups milk 1 cup heavy creamn 2 cups tomnato juioe 2 tbsp. chopped fresh parsiey Melt butter in a heavy pot and cook onions and oelery until tender. Stir in flour, blending well. SlowI1y add miik and creamn stirring constantly and cook until thick- ened. Pour in tomato juice, stirring to blend and then add seatood. <Puree stightly with handheld blender if smoother consistency is desired.) Season with sat and pepper and serve hot, gammished with parsiey. Serves 4-6.