The Rural Voice, 1998-01, Page 41beef. Saute green pepper and onions
just until tender crisp.
Return beef to pan and toss with
vegetables. Serve wrapped in flour
tortillas garnished with cheese and
salsa if desired.
FRENCH COUNTRY
SANDWICH
Use focaccia or split a baguette in
half crosswise; spread with garlic
mayonnaise, top with very thinly
sliced French Provencal -rubbed pork
roast*, roasted red peppers and
watercress. Wrap in plastic wrap or
foil and refrigerate until ready to
serve.
*French Provencal Rub:
Combine 4 tbsp dried rosemary, 4
tbsp dried thyme, 2 tbsp ground white
pepper, 5 crushed bay leaves, 3 tbsp
ground allspice, 2 tbsp salt. Blend
well in blender or food processor.
Lightly brush roast with olive oil
for rub to adhere. Use 2 to 3 tbsp rub
for each pound (500g) of boneless
pork loin roast. Place roast in shallow
pan and roast at 350°F (160°C) until
internal temperature reaches 160°F
(70°C) (approximately 20 min. per
pound/500 g, depending on size of
roast).
Remove from oven, let cool
slightly. Wrap well and refrigerate.
BANGKOK
PORK WRAP
Layer rice paper wrappers with
very thinly sliced Oriental -style*
rubbed pork roast. Top with mixture
of grated carrots, cucumber and
cabbage. Drizzle with a tablespoon of
the following dressing: 1/2 cup
honey, 1/2 cup rice wine vinegar,
2 tbsp chunky peanut butter, 2 tbsp
grated ginger, 2 tbsp minced garlic
and 2 tbsp chopped cilantro. Roll up
snugly, wrap in plastic wrap or foil
and refrigerate until ready to serve.
Oriental -Style Rub:
Combine 4 tbsp five -spice powder,
4 tbsp onion powder, 2 tbsp ground
cloves, 2 tbsp salt, 2 tbsp sugar, 2 tsp
garlic powder, 2 tsp white pepper, 2
tsp ground coriander in a jar with a
tight-fiuing lid; shake well to blend
thoroughly.
Lightly brush roast with olive oil
for rub to adhere. Use 2-3 tbsp of rub
for each pound (500 g) of boneless
pork loin roast. Place roast in shallow
pan and roast at 350°F (160°C) until
internal temperature reaches 160°F
(70°C) (approximately 20 minutes
per pound/500 g depending on size of
roast). Remove roast from oven, let
cool slightly. Wrap well and
refrigerate.
CHEESE AND BROCCOLI
CALZONES
1 loaf (11b/500g) white or whole
wheat frozen bread dough
Filling:
12 pkg (250 pkg) light cream
cheese
1/2 cup (125 mL) cottage cheese
1 egg, lightly beaten
1 cup (250 mL) shredded
mozzarella cheese
2 cups (500 mL) chopped broccoli
florets, blanched
1/4 cup (50 mL) chopped red
pepper
1 green onion, chopped
1/2 tsp (2 mL) hot pepper sauce
1/4 cup (50 mL) cornmeal
Allow loaf to thaw overnight in
refrigerator or at room temperature
for 3-4 hours. Place loaf in
microwaveable bowl alongside 4 cup
READY TO LAY
PULLETS
BABY CHICKS
WHITE & BROWN EGG LAYERS
FISHER POULTRY FARM INC.
AYTON ONT. NOG 1C0
519-665-7711
(1 L) glass measure containing 3 cups
(750 mL) hot tap water. Cover loaf
with paper towel; heat on Low (10%)
20 to 25 min. until doubled in size.
Beat cream cheese, cottage cheese
and egg until smooth. Stir in
mozzarella cheese, broccoli florets,
red pepper, onion and hot pepper
sauce.
Punch dough down; divide into 4
pieces. Roll each piece into 8 inch
(20 cm) circle on surface sprinkled
with cornmeal.
Divide filling evenly over half of
each circle. Fold dough over filling
and seal edges. Cut several slits in top
with sharp knife.
Bake on lightly greased pan in
450°F (230°C) oven 15 to 20 min.
until golden brown and crisp.
Note:
Tested in a 700 -watt microwave
oven. Power level terminology in
microwave ovens varies; check your
owner's manual and use whichever
word or number gives you the same
percentages as in the recipe (High is
always 100%). If your oven differs,
cooking times may vary.0
ecctet;s
Maple Syrup Supply
R.R.#2, Durham, ON NOG 1R0
(519) 369-5780
For all your maple
sugaring needs
Service with a sweet touch!
Grey -Bruce Distributor
for
Waterloo/Small
APPLIANCES M v EPER/V ELECTRONICS
STOREWIDE YEAR END SALE
ON EUREKA CENTRAL VACS
• Use with or without convenient disposable bags
• High performance motor
IoM X49900 includes power head and installation kit
MANY SYSTEMS TO CHOOSE FROM
71 -10" ST. E. HANOVER 364-1011 (Across from Zellers)
102 MAIN ST. E. LISTOWEL 291-4670
JANUARY 1998 37