The Rural Voice, 1992-11, Page 45servings.
Preparation time: 25 minutes
Cooking time: 1 hour and 15 minutes
*Note: To make thick, creamy -
tasting yogurt topping for borscht,
place Balkan -style yogurt in a
cheesecloth -lined sieve set over bowl.
Refrigerate and let drain for 1 hour.
OLD FASHIONED
POTATO SOUP
Potato soup was so popular with
Ontario settlers, it was eaten even for
breakfast. Today, this delicious
version always gets a hearty welcome
as a piping hot lunch or supper
accompanied by crusty bread and
Cheddar cheese.
6 medium Ontario Potatoes,
peeled and diced (about 2 lb/1 kg)
2 cups (500 ml) chicken stock
1/4 lb (125 g) salt pork, rinsed or 4
slices bacon
1 medium cooking onion, chopped
1 tbsp (25 ml) all-purpose flour
4 cups (1 L) hot milk
1/2 cup (125 ml) whipping cream
Chopped chives or parsley
In large saucepan over medium
heat, cook potatoes in chicken stock
for 10 to 15 minutes, or until soft.
Without draining, coarsely mash in
pan. Set aside.
Meanwhile, dice pork and fry in
medium skillet until crisp; remove
with slotted spoon to drain on paper
towel; set aside. In the same pan,
saute onion until soft, about 5 min-
utes. Stir in flour and cook, stirring,
for 2 minutes. Add onions to pota-
toes and stir well to combine. Gradu-
ally add hot milk; bring mixture to
boil, stirring constantly. Boil gently
1 minute. Reduce heat to low and
add cream. Heat through; do not
boil.
Ladle into warm soup bowls; serve
garnished with reserved pork and
chives. Makes 4 to 6 servings.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
CREAM OF CARROT SOUP
This cream -style soup made with
fresh Ontario Carrots and seasoned
with garlic, is a healthy way to warm
the family on cold winter nights.
Thickened with pureed vegetables
rather than cream, this main dish has
all the flavour without the fat.
1/4 cup (50 ml) butter, melted
1 medium cooking Ontario Onion,
chopped
1 clove garlic, chopped
3 cups (750 ml) sliced Ontario
Carrots (about 6 medium)
1 Ontario Potato, peeled and diced
1 can (10 Oz/284 ml) chicken
broth
1 soup can water
3/4 tsp (3 ml) salt
1/2 tsp (2 ml) dried tarragon
leaves
1/4 tsp (1 ml) white pepper
1 cup (250 ml) milk
In large saucepan, saute onion and
garlic in butter 5 minutes. Add
carrots and potatoes; stir to coat with
butter. Add chicken broth, water,
salt, tarragon and pepper. Simmer,
covered, over medium heat 15
minutes until vegetables are soft.
Puree soup in batches, in blender or
food processor, until smooth. Pour
back into saucepan. Stir in milk.
Heat and serve. Serves 4 to 6.
Preparation time: 15 minutes
Cooking time: 20 minutes
CHUNKY TOMATO
AND HAM STEW
Ontario Whole Canned Tomatoes
make this stew colourful and full of
summertime freshness all winter
long. Serve crusty whole wheat
bread with this thick stew and have a
meal on the table in Tess than thirty
minutes.
1/2 cup (125 ml) finely diced
onion
1/2 cup (125 ml) diced green
pepper
1/4 cup (50 ml) butter
1/4 cup (50 ml) all-purpose flour
1 cup (250 ml) chicken bouillon or
stock
1 can (28 oz/796 ml) Canada
Choice Whole Tomatoes
1/8 tsp (0.5 ml) black pepper
Pinch cayenne pepper
2 cups (500 ml) diced, cooked
ham
In large saucepan, saute onion and
green pepper in butter until onion is
transparent. Remove from heat. Stir
in flour and chicken bouillon; con-
tinue stirring until mixture is smooth.
Gradually add tomatoes with juice,
black pepper and cayenne pepper to
taste. Return to heat; bring to boil.
Add ham. Simmer, uncovered for 15
minutes, stirring often.
Preparation time: 10 minutes
Cooking time: 25 minutes0
HAYTER'S
TURKEYS
�`
HAYTER'S i
TURKEY
PRODUCTS
Makes Your Pre -Christmas
Entertaining Easy With:
• Schnitzel
• Sausage
• Breast Roasts
• 'Fillets
• Burgers - New Flavour
Available - Onion & Parsley
• And other turkey cuts
Fresh turkeys available for the festive season
To please your order call:
519-237-3561
Hwy. 83, just west of Dashwood
NOVEMBER 1992 41