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The Rural Voice, 1998-05, Page 52shoots to oil/soya sauce mixture in wok. Saute until vegetables are coated with oil. Dissolve chicken cubes in boiling water. Add to vegetables. Cover and cook about 3 minutes. Blend cornstarch with cold water. Dissolve so there are no lumps. Stir into mixture. Cook, stirring until thick and clear. Add almonds and chicken. Mix well. ANGEL HAIR PASTA WITH BASIL & SHRIMP 1 (8 oz) package uncooked dried angel hair pasta or vermicelli 1/4 cup olive or vegetable oil 1 tsp finely chopped fresh garlic 1 pound 40-45 medium fresh or frozen raw shrimp, shelled, deveined, rinsed 2 (28 oz) cans Italian style tomatoes, drained, cut up 1/2 cup dry white wine or chicken broth 1/4 cup chopped fresh parsley 3 tbsp torn fresh basil leaves* freshly grated parmesan cheese. Prepare pasta according to package directions. Drain; toss with 1 tbsp oil. Keep warm. In 10 -inch skillet add remaining oil and garlic. Cook over medium-high heat, stirring constantly, until garlic is tender (30 to 60 seconds). Add shrimp; continue cooking, stirring constantly until shrimp turn pink (1 to 2 minutes). Remove all shrimp; set aside. Stir in all remaining ingredients except parmesan cheese. Continue cooking, stirring occasionally, until liquid is reduced by half (7 to 10 minutes). Add shrimp; continue cooking until shrimp are heated through (2 to 3 minutes). Serve over pasta; sprinkle with parmesan cheese. * 2 tsp dried basil can be substituted for 3 tbsp torn fresh basil leaves. THAI BEEF AND VEGETABLES 1 pkg patty shells 4 tsp (20 mL) cornstarch 1/2 cup (125 mL) orange juice 1/2 cup (125 mL) beef broth 3 tbsp (50 mL) peanut butter 2 tbsp (25 mL) soya sauce 1 clove garlic, minced 2 tsp (10 mL) grated ginger root 1/4 tsp (1 mL) crushed red pepper flakes 48 THE RURAL VOICE 2 tbsp (25 mL) vegetable oil, divided 1 medium red or green pepper, cut into thin trips 1/4 Ib (125 g) snow peas, halved diagonally 4 green onions, cut into 1 cm (1/2 - inch) pieces 1 lb (500 g) lean beef steak (flank, sirloin or round), cut into thin strips chopped cilantro Prepare pauy shells according to package directions. For sauce, combine cornstarch, orange juice, beef broth, peanut butter, soya sauce, garlic, ginger root and red pepper flakes; set aside. In Targe skillet, heat 1 tbsp (15 mL) oil over medium-high heat. Saute red pepper, snow peas and onions 3 to 5 minutes or until tender. Remove from pan. Add remaining oil. Brown beef strips on both sides. Stir in sauce mixture, cook until bubbling and thickened. Return vegetables to pan and heat through. Spoon into patty shells. Garnish with chopped cilantro, if desired. SAVORY STIR -FRIED PORK 3/4 Ib boneless pork 3 tbsp comstarch 4 tbsp soya sauce 1 tbsp sherry 1 clove garlic, minced 1 1/2 tsp minced gingerroot 1/2 tsp sugar 1 cup water 2 tsp vegetable oil 2 medium onions, cut in 1" squares 2 stalks celery, cut in 1/4" thick slices 1 green pepper, cut in 1" squares 3 small tomatoes, cut in I" squares Cut pork into thin strips. Combine 1 tbsp each of cornstarch and soya sauce with next 4 ingredients. Stir in pork. Let stand 15 minutes. Combine water with remaining cornstarch and soya sauce. Heat 1 teaspoon oil in 10" frying pan, over medium-high heat. Add pork. Stir -fry until golden brown. Remove. Heat remaining oil in pan. Add next 3 ingredients. Sur -fry until tender crisp. Stir in pork, soya sauce mixtures and tomatoes. Cook, stirring gently, until tomatoes are heated. Serve with additional soya sauce as desired.° Spring is here at ARNOLD & JEAN TAYLOR TAYLOR'S MARKET WHOLESALE $ RETAIL E BAKE SHOP Box Plants & ready to plant garden mums. For Mother's Day Hanging Baskets & Mixed Pots Fancy decorated cakes fresh from the bake shop Garden Fresh Produce every day & farm fresh eggs 212 Victoria St., Clinton 519-482-3413 Open 7 days a week TERRA Boots Wildsiders Low Cut $ 89.95 Oxford $ 79.95 6" Hikers $ 99.95 High Cut Green Patch $ 99.95 Wide Toe High Arch $119.95 Military Styles $129.95 $69.95 OIEVIAND Mvr 70Q Pa' in tock arc ale 800-217-1531 986-3533 Mon -Fri 9-6 Sat 8-5 Turn East at Lights 151 corner left Thanks To everyone who dropped by The Rural Voice booth at the Midwestern Agri -Fair in Chesley, April 7 & 8 Congratulations to the following winners of tickets to Owen Sound's "Summer at the Roxy" : Mitchell Reid — Chesley • Tina Bouma — Owen Sound George Spence — Mildmay • Stu Radke — Elmwood John Steffen — Chesley.