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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

This Week's Recipe

 
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

 
BRAISED STEAK IN RED WINE
  • Top round steak, 16 oz
  • Onion, 1/2 sliced
  • Carrot, 1/2 sliced
  • Celery, 1/2 sliced
  • Butter, 2 tbsp
  • Olive Oil, 1 tbsp
  • Flour, 2 tbsp
  • Beef stock, 255ml
  • Red wine, 120ml
  • Garlic, 1 clove crushed
  • Salt, Rosemary, Thyme, Paprika, Parsley, Black Pepper - to taste
Season the steaks, tenderize or flatten if necessary, dredge in flour and pan fry in butter/oil until done. Remove steaks and saute the mirepoix (onion, carrot, celery). Add the wine and reduce by half. Return steaks to the sautoir, add stock and all spices but parsley, salt, and pepper. Bring to a boil and braise slowly under cover in a 350oF oven until done (~30-60 minutes). When the steaks are done taste and adjust seasonings, add salt and pepper, then remove steaks and strain liquid to remove fat. Serve with cubed or batonned root vegetables.

Makes 4 servings
Offered by Rick Jessup

 

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