The Rural Voice, 1994-11, Page 28r•• • `
-•
toys that lost
1tLL=1ttY MiDt
"from 18 seconds
to 18 years"
HOURS: Mon. - Wed. - 9:30 - 5:30
Thurs. & Fri. - 9:30 - 8:00, Sat. - 9:00 - 5:00
Sun. - 1:00 - 4:00 until Xmas
166 The Courthouse Square
GODERICH
519-524-5970
IMPROVE YOUR UNDERSTANDING
OF CREDIT AND SHARPEN YOUR
CREDIT MANAGEMENT SKILLS!
A workshop designed for anyone who uses or will be using credit.
Know your rights and obligations.
Topics include:
• Structuring Credit
• Negotiating Credit
• Security for Credit
• Reviewing Credit Applications
• Costs of Credit
• Sources of Credit
Gut speakers include: • Ted Oldfield, a lawyer from Waterloo
• A Banker
• OMAFRA personnel
• Local farmers sharing their experiences
The program starts at 9:30 a.m. with registration and coffee. Adjournment is
3:15 p.m. Cost is $40.00; $55.00 if two people from the same farm.
Includes lunch and procecdings.
• Bruce & Grey Counties December 14th & 21st, 1994
Walkerton OMAFRA Board Room
881-3301 or 1-800-265-3023
• Perth & Huron Counties
Clinton OMAFRA Board Room
482-3428 or 1-800-265-5170
January 9th & 16th, 1995
Telephone your local OMAFRA office for details or for an enrolment form.
FARM BUSINESS MANAGEMENT
24 THE RURAL VOICE
Ontario
Ministry of Agriculture,
Food and Rural Affairs
low heat, stirring occasionally, until
cabbage is almost done as you like,
about 10 min. Then increase the heat
to high and remove the cover. Stir
frequently until most of the liquid is
evaporated. Good with sliced
tomatoes.
MEXICANA SALSA PIE
1 tbsp (15 ml) vegetable oil
1 cup (250 ml) coarsely chopped
onion
1 clove garlic, minced
1/2 cup (125 ml) chopped sweet
green pepper
1 cup (250 ml) finely diced carrot
1 cup (250 ml) grated peeled
rutabaga
2 tbsp (25 ml) beef stock of water
1 lb (500 g) extra lean ground beef
or ground turkey
3/4 cup (175 ml) salsa or chili
sauce
2 tsp (10 ml) paprika
1 tsp (5 ml) dried oregano
salt and pepper
Topping:
1 cup (250 ml) mashed cooked
butternut squash
2 eggs
1/4 cup (50 ml) milk
1 cup (250 ml) all purpose flour
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) salt
In nonstick skillet, heat oil over
medium heat; cook onion, garlic and
green pepper, stirring until onions are
translucent. Stir in carrot, rutabaga
and stock; cover and cook for two
minutes or until onions are
transparent. Transfer to deep 9 inch
(23 cm) pie plate.
Add meat to skillet; cook, stirring
to break up any large pieces, until no
longer pink. Mix into cooked
vegetables along with salsa, paprika
and oregano. Season to taste with salt
and pepper. Set aside.
Topping:
In bowl, beat together squash and
eggs until smooth; stir in milk. Stir
together flour, baking powder and
salt; stir into squash mixture just until
blended.
Spread topping over meat mixture;
score with knife into wedges. Bake in
400°F (200°C) oven for 20 to 25
minutes or until topping is puffed
and firm to the touch yet slightly
moist at centre.0
Compiled by Bonnie Gropp