The Rural Voice, 2002-04, Page 48Pik
,l PEST CONTROL
• Ant • Spider • Wasp • Flea
Cluster Fly Control
Bugs Find Us Hard to Resist
P O Box 218, Owen Sound, Ontario N4K 5P3
Tom & Karen Merner • Tel: (519) 371-9499 or 1-800-292-3379
SMALL TOWN FEEL...BIG CITY DEALS!
Well Come To Your Door To Prove It!
4.2 L V6, auto, air, PW. PL, tilt,
cruise. * 2 available Call Mark
Hamilton
STK. B1514
'26,995 Au Tax Extra
■ 8 Air Tax Extra)
2002 E450 17' CUBE VAN
7.3 L Diesel, air, auto.
Ready for Delivery March 1
Call Mark Hamilton
1984 CHEV 1 TON
Cab and Chassie with 10' box and
racks. Good condition,
recently certified.
STK 2519A $99995. rplus Taxes
1993 FORD F150
4 x 4, reg. cab, 6 cyl., 5 sp.,
clean truck. Certified.
STK# B1228A s9 995.
(Plus Taxes
Peninsula Ford Lincoln Ltd.
Sunset Strip, P.O. Box 894 Owen Sound, Ontario N4K 6H6
Tel (519) 376-3252 Fax: (519) 376-8030
Entail: bp@peninsulaford.com
14 THE RURAL VOICE
four 24 -inch lengths of heavy-duty
aluminum foil. Fold each in half to
form a 12x 18 -inch rectangle and
spray centre area with non-stick•
cooking spray. Dividing evenly,
begin by placing a layer of spinach
leaves in the centre of each rectangle,
topped by one-quarter of the
couscous mixture. Bury 6-8 scallops
in the couscous. Begin folding the
edges of the foil inward to make a
bowl around the contents. Pour 1/2
cup of the broth -vermouth liquid over
the scallops and couscous in each
packet. Seal packets by continuing to
roll the edges tightly into the centre
to completely enclose the contents.
Place packets on cooking grate.
Grill 15-20 minutes or until the
couscous is tender and fluffy, and the
scallops are just opaque in the centre.
Place packets on serving plates and
top with shredded basil. Serve
immediately.
FANCIFUL SALMON STARS
2 cans (7.5 oz/213 g) skinless,
boneless chunk sockeye salmon
1 tbsp (15 mL) lemon juice
1 1/2 cups (375 mL) shredded
cabbage
1/4 cup (50 mL) chopped green
pepper
1 tbsp (15 mL) chopped green
onion
1/2 tsp (2 mL) chili powder
1/4 cup (50 mL) mayonnaise
pepper to taste
4 tomatoes •
2 hard -cooked eggs, finely
chopped
lettuce
chives
Drain salmon. Break into bite -size
pieces. Sprinkle fish with lemon
juice. Toss with cabbage, green
pepper and green onion; refrigerate
In another bowl, mix together chili
powder, pepper and mayonnaise;
refrigerate.
When ready to serve, cut each
tomato into 8 wedges, leaving core
intact; spread apart wedges to form a
star. Place each tomato star on bed of
lettuce. Blend salmon and
mayonnaise mixtures and fill stars.
Garnish with chopped egg and
chives.
BROILED TOMATO FISH
FILLETS
1 Ib (500 g) fish fillets (haddock,
cod, perch, sole, orange roughy,