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The Rural Voice, 1994-10, Page 43Jt d minutes or until onion is softened, but not browned. Remove with slotted spoon; set aside. In crease heat to medium-high. Lightly flour pheasant pieces; add to pan and brown evenly, about 5 minutes on each side. Remove pheasant; set aside. Drain off excess fat. Add tomato, sweet pepper, mushrooms, reserved onion mixture, paprika and salt. Stir -fry 1 to 2 minutes. Add tomato juice and bring to boil, stirring well. Snuggle pheasant pieces into sauce. Simmer, covered 1 1/4 hours or until pheasant is cooked through and fork -tender, turning picccs once or twice during cooking. Remove pheasant and vegetables to platter and keep warm. Reduce liquid in pan over high heat until thickened, about 5 minutes. Spoon over pheasant. Serve with sour cream if desired. Note: Pheasants arc lean birds and need lots of basting. When roasting, cover them with strips of bacon or layers of cheesecloth dipped in melted butter. For Cornish Hens: Decrease cooking time from 1 1/4 hours to 40 to 50 minutes. PARSNIPS WITH PEARS AND WILD RICE 2 lb (1 kg) parsnips, peeled and cut in chunks 1/4 cup (50 ml) milk 1 tbsp (15 ml) butter salt and pepper 1 cup (250 ml) cooked wild rice 2 cups (500 ml) thinly sliced pears 2 tbsp (25 ml) packed brown sugar 1/4 tsp (1 ml) nutmeg Topping: 1/2 cup (125 ml) dry bread crumbs 2 tbsp (25 ml) packed brown sugar 2 tbsp (25 ml) butter, melted 1 tbsp (15 ml) chopped fresh parsley In saucepan of boiling water, cook parsnips until tender; drain. Mash with milk, butter and salt and pepper to taste. Mix in wild rice. Spread half evenly in greased 8 cup (2 L) casserole. Toss pears with sugar and cinnamon; arrange on top. Cover with SALTFORD — Colborne Township "CHRISTMAS COUNTRY FAIR" The Original Western Ontario Craft Show to promote Craftsmen and a Community Sponsored by Blue Water Chapter — Order of the Eastern Star 0284, Goderich DATES: Friday, October 21st, 1994 — 10:00 a.m. to 9:00 p.m. Saturday, October 22nd, 1994 — 10:00 a.m. to 5:00 p.m. Sunday, October 23rd, 1994 — 12:00 p.m. to 5:00 p.m. PLACE: SALTFORD VALLEY HALL 1/2 tan. north of Goderich East off Highway 21 MEALS AND REFRESHMENTS SERVED • DOOR PRIZES • ADMISSION: Adults $2.00 Children under 12 must be accompanied by an adult i For further information contact: DONNA CRAWFORD R.R. 4. Goderich, Ontario N7A 3Y1 Phone: (519) 524-8038 Maitland Royer Goderich Saltlord AA Valley Hall / You'll Like These I les. pp 7 ` . +> I i` - , i ,--raw, • • ,_:r \ • , , 1 i• • j©\ji, ).--,-,--y4 Cool, crisp, delicious, etc. LASSALINE ORCHARDS R.R. 2, Goderich, Ont 519-524-7772 Just outside Goderich off Highway #21, south BLYTHE BROOKE ORCHARDS Blyth, Ont. 519-523-9338 (Store) 523-4383 Working with the gilts of nature TAYLOR'S MARKET Arnold & Jean Taylor 212 Victoria St. Hwy. 4, Clinton, Ont. 519-482-3413 Open 7 days a week Many varieties this fall in our storage McCLYMONT ORCHARD Ivan & Margaret McClymont R.R. #1, Varna, Ont. 519-233-3214 Located 1 mile south of Varna or 2nd farm on the west side of the road on Huron 31 22 varieties of apples in season. DUCHARME ORCHARDS R.R. #2, Zurich, Ont. 519-236-4876 or 236-4755 Located just north of St Joseph on Highway r2' U Pick - Saturday and Sunday starting September ANTHONY SOER ORCHARDS R.R. #1, Dashwood, Ont. 519-238-8832 (before 2); 238-8019 (after 2) Localed on H ghways 521 an 553 Many varieties available in season. OCTOBER 1994 39