The Rural Voice, 1983-09, Page 56Drop In today
TE -EM FARM
Farm Market & Greenhouses
Ted & Emma Vander Wouden
Broccoli & Tomatoes
Pick your own:
Beans, Beets, Carrots
Cauliflower & Tomatoes in
Targe quantities for
freezing & preserving.
R. R. 1, Bayfield
482.9940
9 a.m. to dusk
•
+ + + +.+ + + 4 + 4 + +
Mary's Sewing Centre
presents
COLOURS
CLASSES
What colour are you?
What colours should
you wear?
Let us help you plan
your fall/winter
wardrobe
Courses at both locations:
Clinton
482-7036
Listowel
291-3445
Plan a Colours Party
with 8-10 girls and call
us to set a date.
Courses are
$15.00 per person
Sewing machine repairs
to all makes
Get ready for Fall!
PG. 54 THE RURAL VOICE. SEPTEMBER
RURAL LIVING
Peaches & Pears
Some unusual recipes
for you to try
Pear Salad
3 cups pared and diced pears
1 cup diced red apples
2 cups Mandarin orange slices
1/2 cup whole pecans
Dressing:
1/2 cup salad dressing or mayonnaise
1/4 cup frozen concentrated lemon
juice, thawed
Y2 cup whipping cream, whipped
Mix fruits and nuts. Blend mayon-
naise and lemon juice; fold in whip-
ped cream. Pour generously over
mixed fruit and nuts. Serve on lettuce
leaves as an entree. Serves 4.
Puffy Peach Pancake
(4 to 6 servings)
1 cup butter
Y cup sugar
Y tsp cinnamon
3 Ontario peaches,
peeled and sliced
4 eggs, separated
1/3 cup sugar
Y3 cup flour
1/2 tsp baking powder
Dash salt
1/3 cup milk
Sour cream or vanilla
ice cream (optional)
Melt butter in a round 10 -inch x
1 -1/2 -inch ovenproof dish or skillet.
Sprinkle evenly with sugar -cinnamon
mixture. Top with peach slices. Bake
at 200°C (400°F) for 8 to 10 minutes.
Meanwhile, beat egg whites until
foamy. Gradually beat in Y3 cup
sugar until soft peaks form. Set aside.
Combine flour, baking power and
salt. Blend into yolks and milk. Fold
egg whites into yolk mixture. Spread
evenly over peaches. Bake 20
minutes. Loosen edges, invert onto
serving plate. Cut into wedges and
serve with sour cream or ice cream.
Ginger Pears
4 cups sliced fresh pears
Lemon juice
1/2 cup orange juice
3 tablespoons liquid honey
1983
2 tablespoons finely chopped, can-
died ginger
Dash salt
Drizzle cut pears with a little lemon
juice. Combine with orange juice,
honey, ginger, and salt; mix gently.
Cover and chill thoroughly. Serve as
an accompaniment for barbecued
beef, or spoon over vanilla ice-cream
and serve as a dessert at an outdoor
barbecue supper. Serves 6.
Peach Chili Sauce
(S to 7 pints)
6 Ontario peaches, peeled, coarsely
chopped
14 medium tomatoes, peeled, coarse-
ly chopped
6 pears, peeled, coarsely chopped
4 medium onion, chopped
1 sweet red pepper, cut in thin strips
2 tbsp whole pickling spice, tied in
cheesecloth
3'/2 cups brown sugar, firmly packed
2 cups cider vinegar
1 tbsp salt
Combine all ingredients in a large
saucepan. Bring to a boil, reduce heat
and simmer, stirring occasionally,
2- 1/4 to 2-1/2 hours or until thick.
Remove spice bag. Fill clean, hot
mason jars to 1/2 inch from rim. App-
ly lids. Process for 10 minutes in a
boiling water bath.
(5 to 7 pints)
Pear Marmalade
2 lbs. pears
1 orange
1 lemon
1 cup water
1 oz. dry ginger root
3 cups granulated sugar
Squeeze lemon and orange, reserving
the juice. Cut peel into thin strips.
Add water. Simmer, covered for 20 to
25 minutes. Press through sieve. Peel,
core, and dice pears. Combine diced
pears, orange and lemon juice, and
the puree from rind. Add ginger root
tied in cheesecloth bag. Simmer, stirr-
ing often, until pear pieces are tender
(about 8 to 10 minutes). Add sugar.
Boil hard, stirring constantly, until
jam stage is reached, about 12 to 15
minutes. Remove ginger root. Pour
into hot, sterilized jars, cover with
paraffin and clean lids. Makes about
4 medium glasses.