The Rural Voice, 2000-03, Page 35ROSEMARY GARLIC MASHED
POTATOES
6 large red -skinned potatoes
(unpeeled), quartered (about 2 Ib/I kg)
6 cloves garlic
1/2 cup (125 mL) hot evaporated
skim milk (approx)
2 tsp (10 mL) chopped fresh
rosemary
salt and pepper
In large saucepan, cover potatoes
and garlic with cold water; bring to a
boil. Cover and simmer for 15
minutes or until tender. Drain well.
Return potatoes and garlic to pot;
dry over low heat for 1 to 2 minutes.
With potato masher, mash potatoes
and garlic. Gradually stir in
evaporated milk and rosemary,
adding up to 1/4 cup (50 mL) more
milk if desired.
Add salt and pepper to taste.
BAKED POTATOES WITH
CHOICE OF TOPPERS
2 large baking potatoes
Scrub potatoes; pierce in several
spots with fork. Bake in 450°F (230°C)
oven for 45 minutes or until soft when
pressed. Meanwhile prepare topping.
Cut small cross in centre.top of
each baked potato. Holding with
clean towel, squeeze gently at bottom
and sides until cross opens in four
points and potato bursts through top.
Fluff with fork and spread open.
Spoon Topping onto potato.
Baked Potato Toppings:
Southwestern Style:
In small saucepan on stove top or in
dish in microwave oven, warm 1/2
cup (125 mL) bottled salsa with 2
tbsp (25 mL) frozen corn. Stir in 2
tbsp (25 mL) chopped fresh
coriander. Sprinkle 3/4 cup (175 mL)
shredded cheddar cheese on the 2
potatoes, spoon on salsa mixture and
top with dollop of sour cream.
Broccoli and Cheese:
Steam 1 cup (250 mL) broccoli
florets until just tender. Meanwhile in
small saucepan, melt 1 tbsp (15 mL)
butter; stir in 1 tbsp (15 mL) all-
purpose flour over medium heat for 1
minute. Stir in 3/4 cup (175 mL) milk
and cook, stirring, until thickened.
Stir in 1 cup (250 mL) shredded
cheese, 1/4 tsp (1 mL) each dried
basil and thyme, pinch cayenne
pepper and salt and pepper to taste.
Stir in steamed broccoli.
Ham, Leek and Horseradish
Mustard:
In small skillet, saute 1 leek, sliced,
in 2 tbsp (25 mL) butter for 2
minutes. Stir in 1/2 cup (125 mL)
chopped ham and 1/4 cup (50 mL)
light sour cream; heat through over
low heat. Stir in I tbsp (15 mL) each
horseradish and Dijon mustard and
salt and pepper to taste.
Mushrooms:
In skillet, cook 8 oz (250 g) sliced
mushrooms with half small chopped
onion in 2 tbsp (25 mL) butter over
medium heat for 5 minutes. Over low
heat, stir in 1/4 cup (50 mL) light
sour cream, 1/2 tsp (2 mL) dried
tarragon and salt and pepper to taste;
heat through. After spooning onto
potatoes, sprinkle with snipped fresh
chives and chopped parsley.
Blue Cheese and Herbs:
In small bowl, combine 1/3 cup (75
mL) creamed cottage cheese, 2 tbsp
(25 mL) crumbled blue cheese, 3 tbsp
(50 mL) chopped fresh parsley, 2
tbsp (25 mL) snipped fresh chives or
chopped green onion tops and salt
and pepper to taste.
Pesto:
In small saucepan over low heat,
heat 1/3 cup (75 mL) light
mayonnaise, 4 tsp (20 mL) slivered
sweet red pepper, 1 tbsp (15 mL)
pesto sauce and 1 tsp (5 mL) fresh
lemon juice. After spooning onto
potatoes, sprinkle with 1 tbsp (15 mL)
grated parmesan cheese and more
slivered red pepper.
Curry:
In small saucepan, melt 2 tbsp (25
mL) butter over medium heat; cook
half an onion, minced, 1 clove garlic,
minced and 1 1/2 tsp (7 mL) curry
powder for 4 minutes. Stir in salt and
pepper to taste and 1 tbsp (15 mL)
all-purpose flour; cook, stirring for I
minute. Stir in 1/2 cup (125 mL)
milk, cook, stirring, until thickened.
Add 1/4 cup (50 mL) frozen peas to
heat through.
Cajun:
In small skillet, heat 1 tbsp (15 mL)
vegetable oil over medium heat; cook
2 cloves garlic, minced and half small
onion, minced, for 4 minutes. Stir in
1/2 tsp (2 mL) each paprika, dried
oregano and dried thyme and 1/4 tsp
(1 ml) each white, black and cayenne
pepper and salt. Over low heat, stir in
1/2 cup (125 mL) plain yogurt, just to
heat through but not boil. Garnish
topped potato with diced tomato.0
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ELECTRONICS
102 Main St. E.
LISTOWEL
291-4670
MARCH 2000 33