The Rural Voice, 1998-07, Page 40Electrical Services
New & Upgrades
Underground & Overhead
Farm Generators
Sales & Services
Street & Yard Lighting
Sales & Services 1r
R.R. U2
Markdale
Phone
519-986-4138
Fax.
519-986-3244
"
GREY
NORTHERN
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Germania Farmers'
Mutual Fire
Insurance Co.
ELEANOR HUFFMAN
Agent
Free Quotes Available
• Farm • Home • Liability
154C Mary St., Ayton, Ont.
Bus: 519-665-7710
Res: 519-334-3900
Fax: 519-665-2118
RYTON SUMMER FAIR
JULY
17th, 18th & 19th,
1998
Friday, July 17th 8:00 p.m.
Saturday, July 18th All Day
10:30 a.m.
Sunday, July 19th
11:30 a.m.
12:30 p.m.
1:00 p.m.
1:30 p.m.
2:00 p.m.
Baseball Game
Food Booths, Information Booths, Displays and Vendors
4-H Invitational Calf Show
Registration for Parade
Parade
Official Opening
Entertainment - Jongenbonger
Registration for Children's Mini Tractor Pull
Children's Mini Tractor Pull
Junior Farmers' Olympics
2:30 p.m. Novelty Tractor Race
Farmers' Olympic Games
3:00 p.m. Pet Show Judging
5:00 p.m. Ticket Draw
Lions Club Pork Chop BBO
10:00 a.m Saddle Horse Show
2:00 p.m. Bingo
And much, much more - come out and enjoy the fun
This notice presented by:
Germania Farmers'
Mutual Insurance Co.
Offering comprehensive Farm and
Home insurance coverage right in
your own community
Since 1878
Ayton 519-665-7715 or 1-800-265-3433
36 THE RURAL VOICE
PASTA WITH VEGETABLES
AND HAM
3 cups (750 mL) bowties or fusilli
pasta
1 tbsp (15 mL) butter or margarine
2 medium zucchini, sliced into
lx1/4 inch (2.5 x 1 cm) sticks
1 1/2 cups (375 mL) cut green
beans, fresh or frozen
3/4 cup (175 mL) slivered cooked
ham
2 eggs
1/3 cup (75 mL) milk
2 tbsp (25 mL) chopped fresh dill
(or 1/2 tsp/2 mL dried dillweed)
1 tbsp (15 ml) Dijon mustard
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) grated parmesan
cheese
Cook pasta according to package
directions. Drain.
Meanwhile in large frying pan,
melt butter over medium-high heat.
Saute zucchini, beans and ham for 3-
4 minutes or until tender.
Whisk together eggs, milk, dill,
mustard and pepper. Sur into hot
drained pasta until well coated (heat
from pasta will cook eggs).
Add vegetable mixture and
cheese; mix well.
TOMATO, MOZZARELLA AND
BASIL ROTINI SALAD
Salad:
2 1/2 cups (625 mL) rotini pasta
1 small box cherry tomatoes
1 1/2 cups (375 mL) cucumber
chunks
4 green onions, sliced
1 cup (250 mL) shredded
mozzarella cheese
Dressing:
1/3 cup (75 mL) olive oil
2 tbsp (25 mL) red wine
vinegar
2 tbsp (25 mL) chopped fresh basil
(or 1 tsp/5 mL dried basil leaves)
1 clove garlic, minced
1/2 tsp (2 mL) salt
Cook rotini according to package
directions. Drain and chill under cold
running water. Drain well.
In large bowl, combine rotini,
tomatoes, cucumber, onions and
cheese.
In jar with tight -fitting lid,
combine all dressing ingredients.
Shake well and pour over salad.
Toss to coat well.
Cover and chill several hours or
overnight, stirring occasionally.