The Rural Voice, 2005-12, Page 46a C41(
id, of a
At this special time of the
year, our entire staff wishes
to say Merry Christmas and
sincere thanks to our
customers and friends.
Bus: (519) 528-2092 / 1-800-582-5669
Dealers in all types of Fax: (519) 528-3542
Grain & Seed e-mail: soybean@hurontel.on.ca
P.O. Box 29, 323 Havelock St., Lucknow, Ont. NOG 2H0
Glory To The Newborn King!
And she brought forth her firstborn son,
and wrapped him in swaddling clothes and laid him
in a manger; for there was no room at the inn."
— Luke 2:7
With best wishes to all of you on this most joyous occasion.
523-9624 BLYTH 1-800-663-3653
42 THE RURAL VOICE
Preheat oven to 400°F (200°C).
In a bowl, mix flour and salt. Add
oil and milk, mix well. Roll out
dough in a 9x12 inch (23x30 cm)
rectangular shape on a lightly oiled
sheet. Bake about 8 minutes.
Stuffing:
2 tbsp (30 mL) pesto sauce
1 large tomato, diced
2 cups (500 mL) mozzarella
cheese, grated
1/4 cup (60 mL) chopped fresh
parsley
1 tsp (5 mL) garlic puree or puree
a small garlic clove
1 tsp (5 mL) dried basil
ground peppercorns
Spread dough with pesto, cover
with tomatoes and cheese. Bake again
about 15 minutes.
Meanwhile. mix parsley, garlic,
basil and pepper. Sprinkle over
stuffing. Let cool awhile and cut into
squares. Serve hot or warm.
ROASTED PEPPER HUMMUS
1 roasted sweet red pepper, peeled.
seeded and chopped
1 roasted hot banana pepper,
peeled, seeded and chopped
1 can (19oz/540 mL) chickpeas.
drained and rinsed
1/4 cup (50 mL) tahini or peanut
butter
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) water
1 clove garlic, minced
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) salt
In food processor, combine roasted
red and banana peppers, chickpeas,
tahini, lemon juice, oil, water, garlic,
cumin and salt; process with short
pulses, scraping down sides
occasionally, until smooth. Transfer
to bowl; chill for at least 30 minutes
to blend flavour or for up to 1 week.
VEGETABLE CHIPS WITH
ROASTED PEPPER CREAM DIP
2 each peeled carrots, beets,
parsnips and potatoes
3 tbsp (45 mL) vegetable oil
salt
Using vegetable slicer, cut carrots,
beets, parsnips and potatoes into very
thin slices. Keeping beets separate,
toss all vegetables with oil to coat
thinly.
Line 2 large baking sheets with
parchment paper; arrange vegetable