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86 THE RURAL VOICE
RURAL LIVING
Liberal helpings
A Family
Dessert
Trudy Elston, the mother of four
young children and with one on the
way, makes a colourful lemon -lime
dessert that she says is both easy to
make and is popular with the fami-
ly, including Murray Elston, On-
tario's Minister of Health. Photo
by Phyllis Coulter.
With four children — Jeannine,
8; Erin, 6; Jim, 3; and Gillian, a
small baby, Trudy and Murray
Elston are kept very active.
Murray, as Ontario's Minister
of Health, spends a full week on
extra -billing discussions and
urgent issues in the provincial
parliament.
Trudy is also very busy. She
takes the four children to the many
activities they participate in, and
she herself is involved in several.
Both Jeannine and Erin are
Brownies, and Trudy is a Brownie
leader. She enjoys making crafts,
both with the children and on her
own. Trudy's craft -making in-
cludes both ceramics and flower -
arranging. She especially enjoys
Christmas crafts and starts making
them in August to give as
Christmas presents. She even sews
clothes for the family in her "spare
time" — time that is going to be at
an even higher premium in June,
when the Elstons are expecting
their fifth child.
Trudy's Lemon -Lime Swirl is a
dessert treat for the family that is
also quick and easy to make for a
mother with children. The best
part for the children is licking the
beaters and helping to clean out
the tasty remnants of the big mix-
ing bowl.
LEMON -LIME SWIRL
25-30 chocolate wafers
3 T margarine
1 lime Jello
'/a c. sugar
'/a c. boiling water
10 drops green food -colouring
1 t. lemon rind
'/o c. lemon juice (one lemon) —
divided
1 can evaporated milk
Crush all but 12 of the wafers.
Combine crumbs with melted
margarine and line the bottom of a
9" pie plate. Save '/a c. crumbs for
the top of the pie. Stand 12 wafers
around the edge of pie plate.
Dissolve Jello and sugar in boil-
ing water. Add colouring, half the
lemon juice, and the rind. Chill the
evaporated milk in the freezer until
ice crystals form. Whip until stiff,
then add the remaining lemon
juice. Beat until stiff, fold in the
Jello mixture, and spoon in to the
pie shell. Sprinkle the remaining
crumbs in a swirl on the top of the
pie.
Chill 3 hours.
Serves 10. ❑