Events Calendar

March 2005

01+	Arsenic & Old Lace
08	10AM Council Meeting
08	Career Explorations
09	7PM Public Meeting
14+	March Break Camp
14+	March Break Camp
14+	March Break Art
15	Babysitting Course
18	Babysitting Course
20	The Wizard of Oz
22	9:30AM Council Workshop
22	1PM Council Meeting
23	7PM Public Meeting
24+	United Easter Services
27	Easter Sunrise Service
28	Smart Serve Class
More Events @ What's On

Events Calendar

April 2005

02	Chamber Concert
02	Murder Mystery
05	10AM Council Meeting
06	7PM Public Meeting
08	Spring Fling
13	'Wicked' Seniors Trip
16+	Glen Haffy Opens
19	9:30AM Council Workshop
19	1PM Council Meeting
20	7PM Public Meeting
22+	Caledon Home Show
24	Geology On Foot
24	Touch the Earth
30	All In the April
30	Roman Holiday Dinner
30	Fair Trade Festival
More Events @ What's On

OUR SPONSOR THE ANGRY TOMATO The Angry Tomato, where cajun meets italian, brings the best quality and taste to the town of Caledon. Try our famous featured daily soups, blackened chicken and catfish, or something from our seasonal menus. Fully licensed, open for lunch Monday to Friday, dinner Monday to Saturday. A: 12612 Highway 50, Bolton T: 905-857-0802 F: n/a U: www.theangrytomato.com

CAST-IRON SKILLET CORNBREAD WITH MAPLE BUTTER For the Maple Butter Unsalted Butter, 2 sticks at room temperature Pure Maple Syrup, 1/2 cup Ground Cinnamon, 1/4 tsp Salt, 1 tsp For the Cornbread Vegetable Shortening, 3 tbsp All-Purpose Flour, 1 1/4 cups Yellow Cornmeal, 3/4 cup Baking Powder, 1 tbsp Salt, 1 tsp Honey, 2 tbsp Milk, 1 cup Unsalted butter, 2 tbsp melted (2) Large Eggs At least four hours before serving, make the maple butter: Combine all the ingredients in a medium bowl and mix together until smooth. Scrape the mixture into a bowl or ramekin, cover with plastic wrap, and refrigerate at least 4 hours or overnight. Preheat the oven to 425oF and position the rack in the center of the oven. Place the shortening in an 8-inch cast-iron skillet and heat in the oven for 15 minutes. Whisk together the flour, cornmeal, baking powder, and salt in a large bowl. Whisk together the eggs, honey, milk, and butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until just combined. Remove the skillet from the oven and carefully pour the mixture into the skillet. Bake for 20-25 minutes, until pale golden brown on top and a toothpick inserted into the center comes out clean. Cut into squares or wedges and serve warm, with maple butter. Makes 4-6 servings Offered by Rick Jessup

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