The Rural Voice, 2005-09, Page 57cool enough to handle. Cut in half;
discard seeds and core. Peel then cut
pepper into strips; set aside.
Slice bread in half horizontally.
Hollow out both halves, leaving 1/2
inch (1 cm) thick shell. Spread both
halves with pesto. Layer in bottom
half as follows; half the meat, half the
cheese, the tomatoes, roasted
peppers, sprinkling of hot pepper (if
desired), remaining cheese and meat.
Replace top half.
Serve immediately or wrap tightly
in plastic wrap and refrigerate for up
to 4 hours. To serve, cut into thick
slices.
FRESH TOMATO AND
ZUCCHINI TART
1 1/3 cups (325 mL) all-purpose
flour
1 tsp (5 mL) salt
2/3 cup (150 mL) cold butter. cut in
pieces
1 tbsp (15 mL) olive oil
I medium zucchini. diced (about 2
cups/500 mL)
2 cloves garlic. minced
salt and pepper to taste
1/4 cup (50 mL) each chopped
black olives and fresh basil
1/2 cup (125 mL) grated parmesan
cheese
2 thinly sliced tomatoes
In Targe bowl. mix flour with salt
until blended: cut in butter until it
resembles coarse crumbs. Gather into
rough hall. Press dough onto bottom
and up side of 9 -inch (23 cm) fluted
tart pan w ith removable bottom.
Prick all over with fork. Freeze 5
minutes. Bake in 350°F ( I80°C) oven
for 25 to 30 minutes or until crust is
golden brown. Cool completely on
rack.
In frying pan, heat oil over
medium-high heat. Add zucchini.
garlic, salt and pepper: cook. stirring
occasionally. until zucchini is tender.
Cool to room temperature. In small
bowl, mix olives with basil; scatter
over crust. Top with zucchini and
parmesan. Arrange tomatoes in
circular pattern. overlapping slightly.
Serve immediately at room
temperature.
ROCK CORNISH HENS WITH
PROVENCE -STYLE TOMATO
MUSHROOM STUFFING
3 Rock Cornish hens. thawed
2 cloves garlic. peeled and halved
2 tbsp (25 mL) butter
1 cup (250 mL) chopped onion
2 cups (5(X) mL) sliced mushrooms
3 large tomatoes, diced
1 tbsp (15 mL) dried tarragon (or 3
tbsp (50 mL) fresh)
1 tbsp (15 mL) chopped parsley
1/2 tsp (2 mL) dried thyme (or 2
tsp (10 mL) fresh)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) dried bread
crumbs
Wash and dry Cornish hens: set
aside. Rub cut side of garlic over
cavity and outer skin of each hen.
Crush garlic. In skillet, over medium
heat, melt butter. Saute garlic and
onion. 4 to 5 minutes. Add mush-
rooms and tomatoes. Cook for 5 to 10
minutes or until slightly thickened.
stirring often. Add tarragon. parsley.
thyme. salt and pepper: cool slightly.
Stir in hreadcrumbs. Spoon stuffing
into cavity of each hen. Truss with
skewers and string Arrange on
barbecue grill or rotisserie or place in
preheated 3501-; (180`C) oven. Cook
40 to 45 minutes or until juices run
clear. Turn frequently for grill
cooking.
Vegetable Saute:
2 thsp (25 mL) Nutter
1 medium onion. sliced
1 clove garlic. minced
cup (250 mLi sliced mushrooms
3 medium tomatoes. cut into
wedges
salt. pepper. chopped parsley.
Just hefure hens finish cooking.
on high heat quickly saute onion
and garlic in putter. Add
sliced mushrooms and tomatoes.
Cook 4 to 5 minutes until slightly
thickened. Season with salt and
pepper.
BAKED TORTILLA
BRUSCHETTA
1 tomato. diced
1 sweet pepper. seeded and diced
I jalapeno pepper. seeded and
diced
1 or 2 cloves garlic. minced
1 green onion, chopped
I cup (250 mL) shredded cheddar
cheese
1 cup (250 mL) crumbled feta
cheese •
6 large flour tortillas
In bowl. combine tomato. sweet
pepper. jalapeno pepper. garlic.
onions. cheeses: mix well. Arrange
tortillas on work surface. Spread halt
of each with some filling. divide
evenly. Fold in half and press down
gently
Bake -on baking sheet in 400'F
(20O"0 uvea for 11) to 15 minutes or
until lightly browned and cheese
melts. Let cool slightly: cut into
wedges.
BASIC TOMATO SAUCE
2 thsp i 25 ml .► vegetable oil
2 medium onions, chopped
2 cloves garlic. minced
I carrot. grated
1)) large tomatoes. peeled. seeded
and chopped
1 1/2 tsp (7 ml.) salt
1 tsp (5 mL) sugar
1/4tsp (1 ml.i pepper
In large saucepan. heat oil Saute
onions in oil over medium heat for 11)
minutes until softened. Add garlic
and carrot and ,00k S minutes. Stir in
tomatoes salt .'agar and pepper.
Snnmci .o.ered tor 2)) minutes.
Same may he ttozen for later use.
Cool and spoon into freezer
, iauainers in quantities needed for a
IC \ Ipc
HELP FOR ONTARIO FARMERS IN CRISIS
Queen's Bush Rural Ministries
RR 2, Dobbinton, NOH ILO
Provides - a free confidential service
to listen and offer a network
of helpful contacts.
1-519-369-6774
1-866-902-7828
SEPTEMBER 2005 53