The Rural Voice, 2003-10, Page 44MAYTAG
FALLING
PRICE
Sale
Limited Time Offers!
Maytag Performa° Refrigerator
Sensational Bottom -Mount Value!
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FRESH F000 AT EYE LEVEL
- WHERE IT SHOULD BE!
• Fixed gallon -plus door
bins store gallon jugs
and 2 litre bottles
• Dual humidity
controlled
• FreshLock crispers
• 2 full width slide -out
glass shelves
Maytag Performa°
x949 pr. '
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Laundry
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• 4 water temperature combinations
• 16 special cycles including delicate and
permanent press
• Multi -water level
• Energy-saving automatic dry system
Maytag Performa° Refrigerator
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401rg
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• Store gallon jugs and 2 -litre bottles with
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• FreshLock crispers
• Smooth rolling casters
• Tall bottle door storage
• 6 -freezer bins
Maytag Performa°
Built -In Dishwasher
• Great performance at an
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• Macerator
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1700012)1 4-LLIM
ELECTRONICS
HANOVER
364-1011
Mon. - Wed. 9-6
Thurs. - Fri. 9-9
Sat. - 9-6
Sun. • 10-5
APPLIANCES
LtSTOWEL
291-4670
Mon • Thurs. 9-6
Fri. 9-9
Sat. • 9-5:30
40 THE RURAL VOICE
1/4 tsp (1 mL) crumbled dried sage
1/4 tsp (1 mL) pepper
2 cups (500 mL) penne or
vegetable pasta (bite -size shapes)
chopped fresh parsley
In large non-stick skillet, heat oil
over medium heat. Add onions, garlic
and squash; cook until onions are
golden and squash is tender, stirring
occasionally, 20-25 minutes.
Add chicken. chicken stock,
mustard. sage and pepper to skillet;
heat through about 5 minutes.
Meanwhile, cook pasta according
to package directions. Drain and toss
with sauce. Sprinkle with parsley.
SWEET POTATO FRITTATA
WITH CRANBERRY APPLE
SALSA
1 cup (250 mL) cranberries
1 medium McIntosh apple, chopped
1 medium cooking onion, chopped
1/4 cup (50mL) granulated sugar
2 tbsp (25 mL) red wine vinegar
4 slices bacon
2 cups (500 mL) peeled, halved
lengthwise and thinly sliced sweet
potato (1 large)
8 eggs
1/4 tsp (1 mL) crumbled dried
thyme
salt and pepper
In small saucepan, combine
cranberries, apple, 1/4 cup (50 mL) of
the chopped onion, sugar and
vinegar; cook over medium heat,
stirring occasionally, until thickened
and softened 5-8 minutes. Set aside.
Meanwhile in large skillet, cook
bacon until crisp. Remove from
skillet and set aside; drain off
drippings, reserving 1 tbsp (15 mL)
in skillet. Reduce heat to medium.
Add remaining onion and sweet
potato; cover and cook for 4-5
minutes or until potatoes are almost
tender, turning once. Crumble bacon
and sprinkle over potatoes.
In bowl, lightly beat together eggs,
thyme and salt and pepper to taste;
pour over potato mixture. Cook
until eggs begin to set; run spatula
around edge of skillet and lift
eggs so uncooked portion flows
underneath. Continue cooking and
lifting edges until eggs are almost set
(surface will be moist), 3-5 minutes.
Remove from heat. Cover and let
stand 3-4 minutes or until top is set.
Cut into wedges and serve with warm
salsa.
PUMPKIN SPICE COOKIES
WITH CREAM CHEESE
FROSTING
2 1/2 cups (625 mL) all-purpose
flour
1 tbsp (15 mL) pumpkin pie spice
1 tsp (5 mL) each baking soda and
baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) packed brown
sugar
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) molasses
1 egg
1 cup (250 mL) pureed pumpkin
1/2 cup (125 mL) each raisins and
chopped nuts
In bowl, combine flour, pumpkin
pie spice, baking soda, baking
powder and salt; set aside.
In large mixer bowl, beat together
butter, brown sugar, granulated sugar,
molasses and egg until light and
fluffy. Blend in pumpkin. Beat in
flour mixture just until combined. Stir
in raisins and nuts.
Drop batter by rounded tablespoons
(15 mL) onto greased baking sheets.
Bake in 350°F (180°C) oven for 10-
12 minutes or until firm to the touch
and lightly browned. Transfer to
racks to let cool.
Frosting:
half pkg (250g pkg) cream cheese,
softened
1 1/4 cups (300 mL) icing sugar
orange food colouring (optional)
In bowl, beat cream cheese with
icing sugar until smooth. Colour with
food colouring if desired. Spread over
tops of cookies. Store cookies in
covered container in refrigerator
(place waxed paper between layers.)
WHITE CHIP PUMPKIN SPICE
CAKE
1 pkg (18.25 oz.) spice cake mix
3 large eggs
1 cup (250mL) pumpkin
2/3 cup evaporated milk
1/3 cup vegetable oil
1 cup (6oz) white chocolate
morsels
Preheat oven to 350°F (180°C).
Grease and flour 12 -cup bundt pan.
Combine cake mix, eggs, pumpkin,
evaporated milk and vegetable oil in
large mixer bowl. Beat at low speed
until moistened. Beat at medium
speed for two minutes; stir in
morsels. Pour into prepared bundt