22-The CanadianChampion, Tuesday, December 2, 2003 WEEK OL- DECEME 1.7 To-YV Vl ii e P k e FurLh R.uod O 7.99 Patonels. Nourmi Reg.e 39.98te ea. Ouria sEnetieo! ares XIXOur Reg. 698 me ~1 SmIl 9"X 7" Rodcrd l 7.99 am 547 Main St. E. MILTON 8780931 J -A &, JAÀ1Atltjit Li tt ~i~ toi minimum this season As 1 started working on this week's col- umn 1 realized 1 have only two more before Christmas. With that in mmnd, I'd like to share a recipe for entertamîing during the holiday season. It's fabulous and will keep your time in the kitchen to a miimum, so you can relax and enjoy your famity and friends. This week's recipe can be prepared ahead of time and reheated hefore serving. You can make your own pastry or use store bought to save lime. Serve with a salad and some fruit chut- ney on the side to round out the meal. Enjoy! .Tourtiere 2 lbs. lean graund beef 2 ibs. graund pork 1 medium onion, chopped 4 1/2 cups water 3 medium patataes, peeled and diced 3 tbsp. pickling spice, tied in cheeseclath 1/2 tsp. garlic powder 1i1/2 tsp. sait 1/2 tsp. pepper Preheat aven ta 400 degrees F. Cambine beef, park, anian and watr in a large pat. Heat ta bailing, stirring aften and Caak far 15 minutes. with Reni Toat Add patataes and spice bag, caver and simmer far ane haur. Push spice bag dawn accasianal- 'y. Add sait, pepper and gariic paw- der and cantinue ta simmer far anather 1/2 an haur. Mash patataes against the sides af the pat and caal mixture ta iukewarmi. Fi prepared pie shelis with mix- ture. Dampen edges and caver tap with pastry. Crimp ta, seal, cut slits in tap. Bake far 30 minutes ar until brawned. Slices mare easiiy if ieft ta cool slightly. Makes ane large deep dish and ane regular 9 inch pie fiiled really full. Reni Tost is afr-eelancefood ssriitetr k SUNDAY S > sx-ruRi)AY s,ýrAR ý