The Rural Voice, 2004-09, Page 49MEATLOAF WITH
VEGETABLES FOR
SANDWICHES
Preheat oven to 350°F (180°C). In
mixing bowl, combine 2 lbs (1 kg)
lean ground beef, 1 onion peeled and
grated, 1 carrot peeled and grated, 1
zucchini grated, 1 potato peeled and
grated,•1 tbsp worcestershire sauce, 1
egg, 1 tsp (5 mL) salt and 1/4 tsp (1
mL) fresh black pepper. Spoon into 9
x 5 inch (2 L) loaf pan; pack down
and bake 75 minutes. Drain any fat;
cool on rack. Cover and refrigerate.
Slice when chilled and use as a
filling for sandwiches.
HUMMUS WRAP
Spread 1/2 cup (125 mL) prepared
soybean hummus on one 10 -inch (25
cm) tortilla; top with lettuce leaf and
1/3 cup (75 mL) chopped red pepper
or chopped celery. Roll up tightly and
wrap in,plastic wrap. Refrigerate
overnight.
To make hummus, combine in food
processor 1 can (19 oz/540 g) drained,
rinsed soybeans, 1/4 cup (50 mL)
fresh lemon juice, 1/4 cup (50 mL)
olive oil, 2 green onions, chopped, 1/4
cup (50 mL) diced red pepper, 1 clove
garlic, 1 tsp (5 mL) salt, 1/4 tsp (1
mL) each fresh pepper and ground
cumin, until smooth.
Leftover hummus may be stored
covered in refrigerator for up to 3
days.
DOUBLE CORN AND HAM
MUFFINS
Preheat oven to 400°F (200°C).
Line 12 cups with baking papers or
grease. In mixing bowl stir together 1
cup (250 mL) all-purpose flour, 1 cup
(250 mL) cornmeal, 2 tbsp (25 mL)
granulated sugar, 2 tsp (10 mL)
baking powder, 1 tsp (5 mL) baking
soda and 1/4 tsp ( 1 mL) salt.
Pour over dry ingredients 1 cup
(250 mL) creamed corn, 1/4 cup
(50 mL) vegetable oil, 1/4 cup
(50 mL) yogurt and 1 egg. Stir into
dry ingredients just until moistened.
Stir in 1 cup (250 mL) corn (about 2
cobs), 1/2 cup (125 mL) chopped
smoked ham and 1/4 cup (50 mL)
chopped red pepper until combined.
Spoon batter to fill muffin papers 3/4
full. Bake 20 to 25 minutes or until
golden brown and firm to touch. Cool
on racks.
Best made and served the same day
or freeze for up to 2 months for longer
storage.
TUNA SALAD
Combine 1 can (170 g) drained,
flaked light tuna packed in water, 1/3
cup (75 mL) light salad dressing and 2
celery stalks finely diced. Mix well.
Spread about 1/2 cup (125 mL) on
buttered bread or bun. Wrap and
refrigerate.
SALMON SALAD
Combine 1 can (7.5 oz/2I3 g)
drained salmon with skin removed,
1/3 cup (75 mL) light salad dressing
and 3/4 cup (175 mL) chopped celery
or cucumber. Mix well. Spread about
1/2 cup (125 mL) on buttered bread or
bun. Wrap and refrigerate.
HAM SALAD
Combine 1 cup (250 mL) smoked
ham finely chopped with 1/3 cup (75
mL) mayonnaise, 1 tbsp (15 mL)
honey mustard and 1/4 cup (50 mL)
each chopped red, green peppers and
green onions. Mix well.
Spread about 1/2 cup (125 mL) on
buttered bread or bun. Wrap and
refrigerate.°
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Cliff's
Plumbing & Heating
L u ckn ow 528-3913 1 -800 -449 -CLI F
SEPTEMBER 2004 45