LÊ4.A à A .>, VW A A A A WIIITBY COURTHOUSE THEATRE rFORMrERlY WIIITIIY LITTLE TIIEATRE ? Auditions 7f For "BETHUN E" Dl rected bý, Judith Edmondbin. Th ursday Decem ber 3 rd 7:30 P. M. At Henry St. Hign Sohool, Room 210 Cast Req ui1red: 8 M EN, 4 WO M EN, AG ES 20-60 For Futher Info Cail Carol Hatton, 576-0597 ~ "I'LL BE HOME 57ýeF FOR CHRISTIAS MOMI" FOOD for 101,1 FORGET TO Rent your Tables, Chairs, China, Qiasses, Cuti.ry, LMnn Tsbiecioths and Linon Napklns, Punch Bowls à Col- fes Urne. AND BUST 0F ALL NM dshn "Ilunwashed" You can return ail the From SARGEAN!S RENTALS 463 Ritson Rd. S. BOOK NOW 571-1011 WAREHOUSE LOCATION 70 BLOOR EAST CORPORATION 0F THE TOWN 0F WHITBY TO THE RESIDENTS 0F THE TOWN 0F WHITBY THE MAYOR AND COUNCIL of the TOWN 0F WHITBY Cordially invite you and your family to attend the to beheld or SUMDAY, DECEMBER 6TH, 1987, at the Whitby Municipal Building, 575 Rossland Road East Whitby, f rom 2:00 p.m. to 4:00 p.m. There wiIl be Entertainment, Santa for the Children and a fun-filled afternoon for everyone. Light lunch and refreshment will be served. Z'hildren must be accompanied by an adult.. R. A. Attersley, Mayor Christrnas ente rijerain ing: The wonderful aroma of pine and the rich scent of spicy goodness of holiday baking signais the arrivai of another festive season. Christmas is a time of year when people entertain more often, as famulies and friends gather together for Yuletide cheer. Whether formai or casual, it's important to plan your holiday entertaining with care and prepare as many cishes as possible in advance so you too can enjoy your guests. Choose quick yet attractive make-ahead recipes that require a minimum amount of effort to make. At this time of year, one of the most popular Canadian traditions originates from Quebec, where they are weli-known for their home cooking. Tourtieres have long been a family favorite in French Canadian homes, with recipes passed down through the generations. This deliclous meat pie, made for Reveillon (a midnight feast served after Mass on Christmas Eve) is made with ground pork, and ground veai or ground beef with chili sauce. Today tourtieres have become popular with many hosts and hostesses throughout Canada. They can be prepared in advance, frozen and reheated. Potted Cheese Spread and lot Crab Dip are two deliclous ideas that are perfect- to serve your guests when they drop by to visit or as an hors d'oeuvre to a special holiday dinner. They have terrific eye appeal especially when served with an assortment of crackers. Chili Tourtière Tourtières ai-e deliclous ineat pies t/lai are Perfect foi vour holidav enieriaiinzng. layer of pastry. Pierce the pastry lid with a fork, then brush on a beaten egg white. Cook at 400 degrees F (200 degrees C) for 20 minutes. Tourtiere pie may be frozen for later use. Potted Cheese Spread 2 cups (500 ml) grated old Cheddar 1 pkg (4 oz/125 g) cream cheese, softened 1/4 cup (50 ml) chili sauce 2 tbsp. (25 ml) dry sherry 1/2 tsp (2 ml) dry mustard Biend ail ingredients until smooth. Pack into a crock or serving dish. Chili several hours. (May be stored in refgrigerator up to a week.) Serve wi th crackers or apple slices. Makes 1-3/4 cups (375 ml). Hot Crab Dip 1 pkg (8 oz/250 g) cream cheese softenedi 1/4 cup (50 ml) chili sauce 1 tsp. (5 mi) worcestershire sauce 1/2 tsp (2 mi) sait 1 can (6 oz/170 g) crabmeat, 1drained 2 green onions, siiced 1 tbsp (15 mi) siiced almonds Blend cream cheese, chili sauce, worcestershire sauce and sait until smooth. Add crabmeat and green onions. Spoon ifito smail greased oven-proof crock. Sprinkie with almonds. Bake at 375 degrees F (190 degrees C) 15 to 20 minutes until lightly browned. Serve hot with crackers. To obtain a free booklet of delicious recipes, write to: H. J. Heinz "Chili Sauce Recipe Bookiet", P.O. Box 5720, Leamington, Ontario N8H MW. 1- 1/2 lb. (750 g) ground beef IIIIIIII1 or veai 1- 1/2 IL (750 g) lean ground pOrk BUY 1 smaii onion, finely chopped BuAs IIIIICR ETAT 1 bottie (285 mi) Chili sauceR tin (10 ozJ284 mi) condensed RE AD schicken with rice soup B I ER f'( A AE 1 1 tbsp. (15 mi) dry mustard 3 tbsp (45 mi) worcestershire DEC. 2 to DEC. 6 sauce. Pastry for: 2 9-inch (23 cm) pie sheils or 12 4-inch (10 cm) pie sheils or 36 individual pie shelîs A k ' II Q a per loaf (inciuding pastryiiîds). In alarge ivioile vvieai Breadu 9 * limit of 3 frying pan or pot, brown the meat and onion, draining fat if necessary. Next add the remaining ingredients (except WHITBY STORE ONLY WHITBY pastry) and cook over medium OPEN 7 DAYS 1380 HOPKINS heat for 45 minutes. Roll out pie ' 7 pastry to fit pie plates. Next add A WEEK 666-17 el ýl 0 0c floi.