The Rural Voice, 2001-01, Page 38bottom half of the tortilla. Begin to
. roll (cabbage roll style) tucking in the
sides as you go.
Place seam side down on a non-
stick cookie sheet. Bake in a
preheated 400°F (200°C) oven for
10-15 minutes or until golden and
crispy. Serve with a dollop of light
sour cream (optional).
VEGETARIAN BEAN LASAGNA
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) chopped onion
2 cloves garlic, minced
1 (14 oz/398 mL) can tomato
sauce
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried basil
1 (14 oz/398 mL) can beans in
tomato sauce
1 cup (250 mL) 2% cottage cheese
1 1/2 cups (375 mL) grated part
skim mozzarella cheese
1 (10 oz/284 mL) can mushroom
pieces, drained
1 egg, beaten
8 oven-ready lasagna noodles
In a medium skillet heat oil over
medium heat; add onion and garlic.
Saute until softened. Add tomato
sauce, oregano, basil and beans; bring
to boil. Reduce heat and simmer
uncovered 8-10 minutes.
In a small bowl combine cottage
cheese, 1 cup (250 mL) mozzarella,
mushrooms and egg; mix well.
In a greased 9x13 -inch (3 L)
baking dish, place one-half of the
noodles; top with half the cheese
mixture and half the bean mixture.
Repeat layers and sprinkle remaining
cheese on top.
Bake in 325°F (160°C) oven 40-
45 minutes or until heated through.
Serve with a tossed salad.
BEAN BRUSCHETTA PIZZA
1 can (14 oz/398 mL) can of beans
in tomato sauce
3 green onions, sliced
1 medium tomato, chopped
1 clove garlic, minced
1/2 cup (125 mL) slivered green
pepper
2 tsp (10 mL) dried basil leaves
1/2 tsp (2 mL) hot pepper sauce
1 Italian -style gourmet flatbread
(12-inch/30 cm, 425 g)
1 1/2 cups (375 mL) shredded
mozzarella cheese
Combine beans, green onions,
tomato, garlic, green pepper, basil
EnGenius'
INDUSTRIAL CORDLESSTM PHONE SYSTEM
Up to 250,000 sq.
feet in Warehouses
and up to
3000 acres on
a farm
L71-49711-3
COMMUNICATIONS
400 Huron St., Stratford, ON N5A 5T5
Office (519) 273-3300
Toll Free 1-800-565-9983
Fax (519) 273-4111
4X
More
POWER
than
2.4 GHz
Phones
2 -way radio
Independent of
Base
.Way Rad:
t»)))))�(�(((t1°
Independent of
the Base Unit
® MOTOROLA
Authorized Two -Way
Radio Dealer
34 THE RURAL VOICE
and hot pepper sauce. Spread evenly
over flatbread. Sprinkle with cheese.
Bake at 425°F (220°C) for about
15 minutes or until bubbling and
cheese is melted. Cut into wedges.
BEAN PUDDING WITH
BUTTERSCOTCH SAUCE
2 cups (500 mL) well -cooked
white pea beans
3/4 cup (175 mL) evaporated skim
milk
2 eggs
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) brown sugar
2 tbsp (25 mL) apple butter *
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
6.tsp (30 mL) chopped pecans
Place the beans in a food
processor. Puree until smooth along
with 1/2 cup of the evaporated skim
milk. Add the eggs, sugars,
applesauce, vanilla, cinnamon,
nutmeg and process using several'
on/off turns until combined.
Gradually add remaining
evaporated milk and process until
combined.
Spoon mixture into six 1/2 cup
(125 mL) ramekins. Place ramekins
in a shallow baking dish. Pour hot
• water to reach halfway up the sides.
Place in a preheated 350°F (180°C)
oven for 35 minutes. Remove from
oven and let cool slightly.
Serve drizzled with butterscotch
sauce and topped with 1 tsp (5 mL)
chopped pecans.
Butterscotch sauce:
2 tbsp (25 mL) butter
1/2 cup (125 mL) brown sugar
1 tbsp (15 mL) corn syrup
2 tbsp (25 mL) whipping cream
In a small saucepan, melt the
butter. Add the brown sugar and corn
syrup and cook gently until the sugar
dissolves. Stir in the whipping cream
and bring to a boil. Let cool slightly
before serving.
* Substitute applesauce if apple
butter is not available.0
Deadline for
the
February Issue
of
The Rural Voice
is January 17, 2001