The Rural Voice, 1999-01, Page 40RURAL LIVING
Hearty fare brings comfort to winter nights
Selected by Bonnie Gropp
Jack Frost has arrived and after
spending a day outdoors ►with him,
skiing. skating. sledding. comfort
foods invite you home to warn -up,
relax and enjoy. From hearty soups
to spicy entrees these dishes offer
old fashioned flavour.
QUICK MINESTRONE
2 1/2 cups (625 mL) beef broth
1/2 cup (125 mL) cubed cooked
ham
1 small onion, finely chopped
1 medium carrot, chopped
1/4 cup (50 mL) diced celery
1/2 tsp (2 ml) dried thyme leaves
1/4 tsp (1 mL) dried oregano
leaves
1/2 cup (125 mL) uncooked elbow
macaroni
1 can (14 oz/398 mL) beans with
pork and tomato sauce
In medium-sized saucepan,
combine all ingredients except
macaroni and baked beans. Bring to a
boil; stir in macaroni. Simmer,
uncovered, for 20 minutes, stirring
occasionally. Add beans and heat
through.
CANADIAN COUNTRY PIE
3 tbsp (40 mL) butter or margarine
2 cup (500 mL) frozen hash brown
potatoes
1/2 tsp (2 mL) celery salt
3/4 cup (175 mL) sliced fresh
mushrooms
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) chopped green
pepper
5 eggs
1/2 cup (125 ml) milk
pinch pepper
1 cup (250 mL) shredded cheddar
cheese
6 slices bacon, cooked and
crumbled
In frying pan, melt butter over
medium-high heat. Saute potatoes
until browned and crusty, about 5
minutes. Sprinkle with celery salt and
mix well. Spread evenly in 9 -inch (23
cm) pie plate or quiche dish. Top
with mushrooms, onion and green
pepper.
Whisk together eggs, milk and
36 THE RURAL VOICE
Ontario Butternut Squash adds colour and sweetness to rib -sticking Skillet
Chicken and Vegetables Provencale that cooks up in minutes.
pepper. Pour into pan. Bake in preh-
heated oven at 325°F (160°C) for 30
minutes or until set. Remove from
oven, sprinkle with cheese and bacon;
serve.
CORNBREAD
1 cup (250 mL) cornmeal
1 cup (250 mL) all purpose flour
3 tbsp (45 mL) sugar
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
1 egg
1 cup (250 mL) milk
1/4 cup (50 mL) soft margarine
In mixing bowl, combine
cornmeal, flour, sugar, baking
powder and salt. Add egg, milk and
margarine; beat until smooth, about 1
minute. Pour into a greased 8 -inch
(20 cm) square baking pan. Bake in
350° (180°C) oven about 30 minutes.
Cut into wedges to serve.
•
MARITIME PORK
CASSOULET
2 lb (900 g) pork leg or shoulder
butt roast
1 tbsp (15 ml) vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 can (275 mL) frozen cranberry
—cocktail concentrate, thawed and
undiluted
3 cans (each 14 oz/398 mL) beans
in tomato sauce
2 tbsp (25 mL) Dijon mustard or 1
tbsp (15 mL) dry mustard
I bay leaf
salt and pepper
1 cup (250 mL) fresh or frozen
cranberries
Trim visible fat from meat and cut
into 3/4 -inch (2 cm) cubes. In Targe
Dutch oven or skillet, heat oil over
medium-high heat. Brown half of
pork cubes with half of onion and
garlic; repeat with remaining pork
and vegetables. Add cranberry
concentrate and previously browned
mixture; bring to a boil, stirring to
scrape up any browned bits. Cook
until liquid is reduced by half. Stir in
beans, mustard and bay leaf; bring to
a boil.
Season to taste with salt and
pepper. (If using a skillet, transfer hot
mixture to an ovenproof casserole.)
Bake in 350°C (180°C) oven 30
minutes.
Remove cassoulet from oven and
stir in cranberries. Return to oven and
bake 30 minutes longer or until hot
and bubbly.
Note: If desired, prepare cassoulet
up to the point of putting it in the
oven then refrigerate. To serve, bake
in 350°F (180°C) oven until heated