The Rural Voice, 1998-10, Page 41whipping cream and parsley. Cook
over high heat until mixture comes to
a full boil (6-10 minutes).
Reduce heat to medium low.
Cover; continue cooking until rice is
tender (45-50 minutes).
Do -not drain off excess liquid.
Stir in whipping cream. Continue
cooking until heated through (2-3
minutes)
Remove bay leaves. Stir in
parsley.
Tip:
1/2 cup sliced almonds, chopped
filberts or hazelnuts can be sprinkled
over rice just before serving.
Serve this wild rice stuffed inside
game or alongside roasted meats.
APPLE MAPLE BAKED
SQUASH
3 small acorn squash
, 2 tbsp (30 mL) water
1 - i 9 oz can (540 mL) apple pie
filling
1/4 cup (50 mL) butter or
margarine, melted
*1/4 cup (50 mL) maple syrup
1/2 tsp (2 rnL) salt
1/3 cup (75 mL) toasted slivered
almonds
* Can use 1/4 cup syrup, plus 1 tsp
maple flavouring,
Cut squash in half lengthwise.
Remove seeds. Place cut side down,
in large shallow baking dish. Add
water. Bake uncovered at 350 degrees
F (180 degrees C) for 30-35 minutes.
Turn, cut side up. Combine
remaining ingredients except
almonds. Divide mixture between
squash halves. Sprinkle with
almonds. Bake and additional 30-35
minutes or until squash is tender.
CRANBERRY CONSERVE.
4 cups cranberries
2/3 cup cold water
2/3 cup hot apple or pineapple
juice
1/4 lb seedless raisins
1 orange, sliced, seeded, cut small
2 1/2-3 cups sugar
1 cup chopped walnuts or pecans
Cook cranberries in water until
skins break. Force through strainer or
food mill. Add juice, raisins, orange
pieces and sugar. Bring to a boil.
Simmer 20 minutes. Add nuts. Cool.
PUMPKIN TORTE
2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup soft margarine
Mix above ingredients and spread
in 13x9 -inch pan
8 oz pkg cream cheese
3/4 cup sugar
2 eggs
Cream the cream cheese (softened
to room temperature) sugar and eggs.
Beat well. Spread on crumb crust.and
bake at 350 degrees F for 20 minutes.
1 pkg gelatin
1/4 cup cold water
2 cups pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 tsp salt
1 tsp cinnamon
Soak gelatin in cold water. While
gelatin is soaking, mix pumpkin, egg
yolks, sugar, milk, salt and cinnamon.
Cook until it bubbles and egg yolks
are cooked, 3-4 minutes. Remove
heat and add soaked gelatin. Stir to
dissolve gelatin. Cool well.
egg whites
1/4 cup sugar
Beat egg whites stiff. Beat in
sugar. Fold into cooked pumpkin
mixture. Pour over cooled crust and
chill in refrigerator.
When ready to serve, top with
whipped cream or whipped topping.
Freezes well.
EASY PUMPKIN CREAM PIE
1 pkg vanilla pudding (large)
3 tbsp sugar
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 1/4 cup milk
1 egg, beaten
1 cup pumpkin
1 - 9 inch baked pie shell
whipping cream
Combine pudding, sugar, spices,
milk, egg and pumpkin. Cook until
mixture comes to a full boil. Remove
from heat and cool for 5 minutes.
Pour into baked pie shell and chill for
4 hours. Garnish with whipping
cream.0 .
WRANGLERS
OF ALL AGES
• Tack Supplies
• Riding Apparel
• Gifts for the horseman
or cowgirl
Pa eC44. IS
Grey County Mall
Sunset Strip Owen Sound
Hrs.: Mon. - Fn. 10 - 9; Sat. 10 - 6
519-376-2800
Cool, crisp, delicious
APPLES
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