The Rural Voice, 2002-06, Page 46A
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RENT IT
SKIDSTEER LOADERS
Various models • equipment
options include:
• backhoe
• hydraulic breaker
• 12" & 24" posthole digger
• 9" wood chippers
Hourly or Daily Rates
Full line of construction
equipment for sale or rent
Specials on
Bosch Power Tools
SAUGEEN RENTALS
Durham 369-3082
A.C. SCHENK RENTALS
Mt. Forest 323-3591
WE WANT
YOUR GRAIN!
Elevator - Seaforth
519-527-1241
• Corn • Soybeans
• Feed Grains • Feed Ingredients
• Food Quality Soybeans
CASH & FORWARD CONTRACTS
Call us today for Quotes
Dave Gordon
Elizabeth Armstrong
Richard Smibert
Ian Carter
Scott Krakar
london agricultural commodities, inc.
1615 NORTH ROUTLEDGE PARK
UNIT 43
LONDON, ONTARIO, N6H 5L6
519-473-9333
Toll -Free 1-800-265-1885
MTI Satellite Reception Ince
at Ferndale
Star Choice
Systems available
* Free Installation
519-793-3251 1-800-265-8316
Hwy. #6 at Ferndale - Cali for information
_ E�E�N�B�E
I ; IZ•NI J
• Nursery Farm * Garden Centre * Landscape Design and Installation
• Best Quality Trees • Best Selection
• Best Service • Competitive Pricing
• Containerized Plants For Summer -Long Landscaping
Nursery is located 1 km. east of Bornholm.
Open 8 a.m. - 8 p.m. Mon. - Sat.; 1 p.m. - 6 p.m. Sun.
ph/fax 519-347-2725
42 THE RURAL VOICE
plate. Drizzle with one-third rum -
orange mixture. Top with one-third
cream -chocolate mixture and half the
sliced strawberries. Repeat layers,
ending with cream -chocolate spooned
over top of cake and partially down
sides.
Garnish with whole strawberries
and mint leaves. Refrigerate 1-2 hours.
STRAWBERRY WHITE
CHOCOLATE MOUSSE PIE
7 cups (1.75 L) whole strawberries,
at room temperature
3/4 cups (175 mL) granulated
sugar
6 squares (170 g) white chocolate
4 tsp (20 mL) unflavoured gelatin
1/3 cup (75 mL) strawberry or
other berry juice
1 1/2 cups (375 mL) graham crumbs
1/4 cup (50 mL) butter, melted
1 tbsp (15 mL) water
1/2 cup (125 mL) plain yogurt
2/3 cup (150 mL) whipping cream
Refrigerate 12 evenly sliced
strawberries, with hulls for garnish. In
food processor puree remaining
strawberries with sugar; transfer to
bowl and set aside.
In small bowl over hot (not
boiling) water, melt 5 squares of the
chocolate; set aside. In small
saucepan, sprinkle gelatin over juice;
let stand for 5 minutes to soften. Stir
over low heat until dissolved and
clear. Stir into melted chocolate. Add
chocolate mixture to strawberry puree;
stir until thoroughly combined. Cover
and chill for 1 hour.
Meanwhile, stir crumbs with butter
and water until evenly moistened.
Press onto bottom of 9 or 10 -inch (23
or 25 cm) springform pan. Bake in
350°F (180°C) oven for 10 minutes;
let cool.
Stir yogurt into chilled strawberry
mixture. Whip cream and fold into
strawberry mixture until thoroughly
combined. Spoon onto cooled crust.
Chill until set, 3 hours or overnight.
Run thin knife between pie and pan
to loosen;• remove ring. Melt
remaining chocolate; dip reserved
whole berries in chocolate and place
around edge of filling.
STRAWBERRY COOKIE TORTE
2 cups (500 mL) whipping cream
1/4 cup (50 mL) icing sugar
3 tbsp (45 mL) orange -flavoured
liqueur
1 tbsp (15 mL) grated orange rind