The Rural Voice, 2000-02, Page 334 cups (1 L) cooked, coarsely
shredded potatoes
11/2 cups (375 mL) shredded
cheddar cheese
3/4 tsp (3 ml) salt
Melt half the butter in a large well -
seasoned cast iron or non-stick
frypan. Saute onion until tender. Toss
together potatoes, half of the cheese,
cooked onion and salt. Melt
remaining butter in frypan.
Pat potato mixture evenly over
bottom of pan. Sprinkle remaining
cheese over top. Cover and cook over
medium heat 8-10 minutes or until
under side is golden brown and
cheese topping melted.
HOT CHEDDAR 'N' BACON
APPETIZERS
2 cups (500 mL) shredded cheddar
cheese
8 slices side bacon, finely chopped
1/2 cup (125 mL) finely chopped
onion
2 tbsp (30 mL) finely chopped
parsley
2 tsp (10 mL) worcestershire sauce
3/4 tsp (3 m1,) dry mustard
1 French bread stick.
Combine cheese, bacon, onion,
parsley, worcestershire sauce and dry
mustard until thoroughly blended.
Store covered in refrigerator. To
serve, slice bread stick; lightly toast
each slice. Spread cheese mixture
evenly over each slice. Broil until
cheese melts and topping is hot and
bubbly. Serve immediately.
Refrigerate any leftover spread.
TOMATO ONION SOUP
AU GRATIN
1/3 cup (75 mL) butter
4 cups (1 L) sliced onions
2 tbsp (30 mL) flour
1 1/2 tsp (7 mL) salt
2 (1 Ooz/284 mL) cans beef broth
2 cups (500 mL) water
1 (28 oz/796 mL) can Italian -style
tomatoes
toasted French bread slices
2 cups (500 mL) shredded cheddar
cheese
Melt butter in large saucepan; saute
onion slices until golden. Blend in
flour and salt. Gradually stir in beef
broth and water. Cook and stir over
medium heat until mixture comes to a
boil. Reduce heat; cover, simmer 10
minutes.
Place tomatoes and juice in blender
container. Cover and blend until
smooth. Stir into saucepan. Simmer
15 minutes longer.
Ladle into individual heat -proof
bowls. Top with toast slice; sprinkle
generously with cheese. Broil until
cheese melts.
FISH AU GRATIN
I (1 Ib/454 g) package frozen fish
fillets, thawed OR
4 fish steaks (approx. 1 lb./500 g)
melted butter
1 cup (250 mL) coarse fresh bread
crumbs
1 cup (250 mL) shredded cheddar
cheese
1 tbsp (15 mL) butter, melted
1 tbsp (15 mL) chopped parsley
pinch ground rosemary
Arrange fish on a broiler pan.
Brush with melted butter. Broil,
about 4 inches (10 cm) from source
of heat until fish flakes easily, about
3-5 minutes per side (time varies with
thickness of fish).
Toss together bread, cheese, butter,
parsley and rosemary. Spoon over
fish. Broil until bread is toasted,
cheese melted and topping bubbly.
PASTA PRIMAVERA
AU GRATIN
3 tbsp (50 mL) butter
3 tbsp (50 mL) flour
1 tsp (5 mL) chicken bouillon mix
1/2 tsp (2 mL) salt
2 cups (500 mL) milk
3 cups (750 mL) shredded cheddar
cheese
1 Ib (500 g) linguine or spaghetti
2 tbsp (30 mL) butter
1 tsp (5 mL) basil leaves
4 cups (1 L) hot cooked vegetables
Melt 3 tbsp (50 mL) butter in .
saucepan. Blend in flour, bouillon
mix and salt. Gradually stir in milk.
Cook and stir over medium heat until
mixture comes to a boil. Remove
from heat.
Add cheese; stir until melted. Keep
warm.
Cook linguine according to
package directions; drain well. Add 2
tbsp (30 mL) butter, basil, and hot
cooked vegetables (use your family's
favourites); toss lightly to combine.
Pour hot cheese sauce over each
serving.0
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See store for details
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APPLIANCES & ELECTRONICS
871 - 10th St. E. 102 Main St. E.
across from Zellers) LISTOWEL
HANOVER 364.1011 291-4670
FEBRUARY 2000 29