The Rural Voice, 2004-04, Page 47and salt
8 taco shells (if desired, warmed
according to package directions)
In large non-stick skillet, cook
beef over medium-high heat,
breaking up with spoon, until no
longer pink, about 8 minutes. Drain
off fat in colander.
Return beef to skillet. Add tomato,
garlic, chili powder, oregano,
mustard powder, cumin and salt;
simmer on medium heat until tomato
breaks down and mixture is sauce, 6
to 8 minutes. Divide filling among
taco shells; top with Sassy Salsa.
Sassy Salsa:
(Also great with Greek pita
wedges or baked tortilla chips)
1 medium tomato, cored and diced
(about 1 cup/250 mL)
1/2 cup (125 mL) diced cucumber
1/2 cup (125 mL) frozen corn
kernels thawed
1 small clove garlic, minced
2 tsp (10 mL) balsamic or red
wine vinegar
1/4 tsp (1 mL) each salt and hot
pepper sauce
In medium bowl, combine tomato,
cucumber, corn, garlic, vinegar, salt
and hot pepper sauce.
IRISH BAKED POTATOES
AND TOMATOES
4 medium Yukon Gold potatoes.
peeled and cut into chunks
4 medium tomatoes, cored, cut
horizontally, seeded and chopped
1 sweet yellow or orange pepper,
seeded and cut into chunks
4 oz (125 g) medium mushrooms,
quartered
1/2 cup (125 mL) thinly sliced
cooking onion
1/4 cup (50 mL) vegetable stock
or water
3 tbsp (45 mL) chopped fresh mint
2 tbsp (25 mL) tomato paste
2 cloves garlic, minced
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) shredded old
cheddar cheese
In large saucepan, cover potatoes
with lightly salted water. Cover and
bring to boil; reduce heat and gently
boil for 10 minutes or until just
tender. Drain well. Place potatoes in
shallow 8 -cup (2 L) casserole.
In medium bowl, combine
tomatoes, yellow pepper, mushrooms
and onion. Whisk together vegetable
stock, 2 tbsp (25 mL) of the mint,
tomato paste, garlic, salt and pepper;
pour over tomato mixture and toss
gently. Top potatoes with tomato
mixture; sprinkle with cheese. Bake
in 375° F (190°C) oven for 20
minutes or until cheese is melted and
vegetables are heated through.
Sprinkle with remaining 1 tbsp
(15 mL) mint.
SIMPLY DELICIOUS RHUBARB
ICE CREAM CAKE
6 cups (1.5 L) chopped (I/2
inch/lcm pieces) rhubarb (about
12 Targe stalks)
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) water
1 1/2 tsp (7 mL) freshly grated
orange rind
1 tsp (5 mL) each vanilla and
cinnamon
8 cups (2 L) vanilla ice cream
1 1/2 cups (375 mL) ginger cookie
crumbs
In medium saucepan, bring
rhubarb, sugar and water to simmer
over medium heat, stirring until sugar
dissolves. Simmer, stirring occasion-
ally, until rhubarb is tender. about 10
ClaryLumley Bayshore Community Centre
OWEN SOUND
Saturday APRIL 17 — 10 am — 5 pm
Sunday APRIL 18 — 10 am — 4 pm
Largest home show in Grey -Bruce!
Over 130 exciting exhibits - Great workshops
New ideas for every area of your home
iEgiesso.
$3/person
Kids 12 & under: Free when accompanied by an adult
For more information call
371-9833 or
toll-free 1-888-675-5555
Proudly sponsored by:
Grey Bruce Home Builders
& Trades Association
Knights of Columbus
City of Owen Sound -
Community Services Dept
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APRIL 2004 43