The Rural Voice, 2005-11, Page 38breadcrumbs
2 tbsp (25 mL) butter, melted
Slice tomatoes 1/4 -inch (5 mm)
thick; lay on paper towel to drain
some of the juice. Line bottom of
lightly greased 9 -inch (23 cm) square
baking pan with single layer of
tomatoes, cutting smaller slices to fill
in spaces. Sprinlde with one-third of
the garlic powder; season with salt
and pepper to taste. Sprinkle with 1/2
tsp (2 mL) of the flour.
In medium bowl, mix together
ricotta and parmesan cheeses, egg
yolks and oregano; spread about 3/4
cup (175 mL) over tomatoes. Top
with 1 tbsp (15 mL) of the basil.
Repeat layers twice. Finish with layer
of tomatoes on top; sprinlde with salt
and pepper.
In medium bowl, mix together
breadcrumbs and butter; sprinkle
over tomatoes. Bake in 375°F
(190°C) oven for 45 to 50 minutes or
until crumbs are golden and tomatoes
are tender when tested with sharp
knife. Let rest on wire rack for 10
minutes before serving.
NO -BAKE BROCCOLI QUICHE
2 stalks broccoli (about 3/4 lb/375 g)
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HOME - FARM - AUTO - COMMERCIAL - MARINE
34 THE RURAL VOICE
3 eggs
1 1/4 cups (300 mL) light ricotta
cheese
1/2 cup (125 mL) freshly grated
parmesan cheese
2 tbsp (25 mL) all-purpose flour
1/4 tsp (1 mL) crushed dried green
peppercorns
1/8 tsp (0.5 mL) nutmeg
1/3 cup (75 mL) milk
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) very thinly sliced
parboiled potatoes (about 2
medium)
1/4 cup (50 mL) shredded cheddar
cheese
Remove broccoli heads and break
or cut into small florets. Peel or
scrape stems and cut into 3 -inch (8
cm) long sticks. Drop into saucepan
of rapidly boiling lightly salted water;
cook until just tender. Drain through
colander; set aside.
In bowl, whisk together eggs and
ricotta until blended. Whisk in
parmesan cheese, flour, peppercorns
and nutmeg. Stir in milk until
smooth. Set aside.
In non-stick 9 or 10 -inch (23 or 25
cm) ovenproof skillet, heat oil,
swirling pan to coat sides. Cover
bottom and partway up sides of pan
with potatoes, overlapping slices.
Cook 4 minutes over medium heat or
until undersides of potatoes are
becoming golden.
Strew cooked broccoli over
potatoes; gently pour in ricotta filling.
Cover and cook 12 to 15 minutes or
until edges look firm. Sprinkle with
cheddar cheese; broil for about 3
minutes or until cheese is melted and
filling looks set. Cool 10 min. before
cutting into wedges.
SALMON QUICHE
dough for 2 crusts
1 cup (250 mL) Swiss cheese,
finely grated
1 large French shallot, finely
chopped
1 can (418g/14.75 oz) salmon,
drained
4 eggs
1 cup (250 mL) 15% cream
1/2 cup (125 mL) 2% milk
3/4 tsp (4 mL) salt
1/8 tsp (0.6 mL) pepper
1/8 tsp (0.6 mL) cayenne pepper
3 tbsp (45 mL) green pepper, diced
Preheat oven at 425°F (220°C).
Roll out dough on lightly -floured
surface, forming a circle 1 inch (2.5
cm) larger than 10 -inch (26 cm)
quiche pan. Lay dough into pan.
Prick bottom with a fork. Bake 5
minutes. Let cool.
Raise oven temperature to 450°F
(230°C). Cover crust with cheese,
then shallot and salmon. Beat eggs in
a bowl and gradually add cream, milk
and seasonings. Pour over crust.
Garnish with green pepper and bake
25 to 30 minutes.
APPLE CINNAMON
TORTILLA BOWLS
4 6 -inch (15 cm) whole wheat
tortillas
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) ground cinnamon
Lightly brush one side of each
tortilla with water. Combine sugar
and cinnamon; sprinkle over
moistened side of tortilla. To avoid
air pockets, randomly pierce with
fork. Place moistened side of each
tortilla over inverted 4 -inch (10 cm)
bowl and lightly press around bowl.
Microwave 2 tortillas on High for 2
minutes or until crisp. Remove from
bowls and let cool on rack. (Tortilla
bowls can be stored in airtight
container for up to 2 weeks.)
Apple topping:
1 tbsp (15 mL) butter
2 1/2 cups (625 mL) apples peeled,
quartered and sliced cross -wise
(1/4 inch/5 mm) thick)
1 tbsp (15 mL) cornstarch
1 cup (250 mL) apple cider or juice
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) each ground nutmeg
and cinnamon
2 cups (500 mL) frozen vanilla
yogurt
1 tbsp (15 mL) toasted chopped
pecans (optional)
In medium saucepan, melt butter;
cook apple slices over medium heat,
stirring occasionally, for 4 to 5
minutes or until tender. Sprinlde with
cornstarch. Stir in apple cider,
vanilla, nutmeg and cinnamon;
simmer until sauce comes just to boil,
2 to 3 minutes. Let cool. (Topping
can be covered and refrigerated for
up to 2 days; reheat and serve.)
To serve, place each tortilla bowl
on serving dish. Scoop 1/2 cup (125
mL) vanilla yogurt into each; spoon
apple topping over each. Sprinkle
with pecans (if using.)0