The Rural Voice, 1999-05, Page 471 tbsp (15 mL) mayonnaise
3/4 tsp (5 mL) salt
1/4 tsp (1 mL) dried tarragon
leaves, crushed
4 leaf lettuce leaves, optional
Steam asparagus until tender -
crisp. Drain and run under cold water
to chill. Pat dry. In salad bowl,
combine asparagus, eggs, chicken
and radishes. Cover and chill.
In small bowl, whisk together
remaining ingredients until smooth.
Cover and chill.
Just before serving, pour dressing
over salad and toss gently. Serve on
lettuce leaves if desired.
TWO -CHEESE PENNE AND
ASPARAGUS CASSEROLE
1 1/2 lbs (750 g) asparagus
3 tbsp (45 mL) olive oil
2 cups (500 mL) sliced
mushrooms
1 tbsp (15 mL) all-purpose flour
I can (385 mL) evaporated milk
pinch nutmeg
salt and pepper
3/4 cup (175 mL) freshly grated
parmesan
3 Targe greenhouse tomatoes,
peeled and coarsely chopped
1/4 cup (50 mL) chopped fresh
basil (or 1 tbsp/15 mL dried)
8 oz (250 g) fontina or mozzarella
cheese, cut in 1/2 inch (I cm) cubes
4 cups (1 L) penne pasta
2 cups (500 ml) fresh bread
crumbs
Wash and snap off ends (the ends
will break off exactly where the
woodiness stops and the tenderness
begins). Cut diagonally into pieces
about the same length as penne; set
aside. In large saucepan, heat 1 tbsp
(15 mL) of the oil over medium heat;
cook mushrooms for 5 minutes. Stir
in flour; cook, stirring for about 1
min. Gradually stir in milk until
smooth; cook, stirring often, for
about 5 minutes or until boiling and
thickened. Season with nutmeg, salt
and pepper to taste. Stir in parmesan,
and remove from heat; cover and set
aside.
In Targe skillet, heat I tbsp (15
mL) of the remaining oil over
medium-high heat. Cook asparagus
for about 5 minutes, stirring
constantly, until tender but still crisp.
Add tomatoes and three-quarters of
the basil; increase heat and cook for 1
min. remove from heat and stir in
fontina cheese.
Meanwhile in Targe pot of boiling
salted water, cook pasta for 8-10
minutes or until a/ dente. Drain and
return to pot; gently stir in sauce and
asparagus mixture. Taste and adjust
seasoning.
Transfer to greased 8 -cup (2 L)
shallow -baking dish. Toss bread
crumbs with remaining basil and
olive oil; sprinkle over top. (Recipe
can be prepared to this point, cooled.
covered and stored in refrigerator for
up to 1 day: bring to room
temperature to reheat.)
Bake in 400°F (200°C) oven for
20-30 min. or until crust is golden
and casserole is bubbly.
WARM ASPARAGUS,
SPINACH AND CHICKEN
SALAD
I bunch spinach, washed and
dried
I Ib (500 g) asparagus
1 tbsp (15 mL) vegetable oil
1 Ib (500 g) chicken breasts
1/2 Ib (250 g) mushrooms, thickly
sliced
2 tomatoes, cut into wedges
Herbal vinaigrette:
1/4 cup (50 mL) white wine
vinegar
1/4 cup (50 mL) each vegetable oil
and extra -virgin olive oil
1 clove garlic, minced
2 tsp (10 mL) each dried tarragon
and Dijon mustard
1 tsp (5 mL) each salt and
granulated sugar
1/4 tsp (1 ml) black pepper
Break off stems from spinach and
discard. Tear spinach into bite -sized
pieces; place in large bowl. Set aside.
Break off tough ends of asparagus
and discard.
In large pot of boiling salted
water, cook asparagus for 3-5 _
minutes or until tender crisp. Drain
and rinse under cold water. Add to
spinach. •
In large skillet, heat oil over
medium high; brown chicken on both
sides. Add mushrooms; cook until
chicken is no longer pink inside,
about 5 minutes.
Herbal vinaigrette:
Meanwhile, in jar, shake together
vinegar, vegetable oil, olive oil,
garlic, tarragon, mustard, salt, sugar
and pepper until well blended. Pour
about 2 tbsp (25 mL) over chicken
mixture; cook. stirring. for another
minute or until well coated.
Add %inaigrette to spinach
mixture; toss to coat. Arrange on 4
dinner plates. placing asparagus on
top in spoke -like fashion. Arrange
tomatoes around edge. Remove
chicken from pan and cut into
crosswise strips. Arrange on top of
salad with sprinkling of mushrooms.
Serve immediately.
ONTARIO CHINESE
VEGETABLES ROLL -UPS
3 cups (750 rL, finely shredded
green cabbage
1 1/2 cups (375 mL) each finely
shredded Chinese (Napa) cabbage
and bok choy
1 1/2 cups (375 mL l each grated
carrots and sliced mushrooms
1 1/2 cups (375 ml) bean sprouts
2 tbsp (25 mL) each soy sauce and
rice wine or dry sherry
2 tsp (10 mL) each sesame oil and
cornstarch
12 flour tortillas (burrito size)
2 tbsp (25 mL) each vegetable oil.
minced garlic and minced fresh
gingerroot
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APPLIANCES & ELECTRONICS
871 - 10th St. E. (across from Zellers)
HANOVER 364-1011
102 Main St. E., LISTOWEL 291-4670
MAY 1999 43