The Rural Voice, 1999-08, Page 42RURAL LIVING
Recipes take you on a trip around the world
Selected by Bonnie Gropp
As summer's end draws near, there
are still many long, lazy evenings
stretching before us. It's the perfect
opportunity to spend time with
friends, enjoying good conversation
and food. For something special why
not try an international pot luck with
each family being designated a
particular country then finding a
tempting dish to coincide. Or use the
recipes featured. It's a fun way to try
some new fare.
CHUNKY BLENDER
GAZPACHO
(SPAIN)
half large cucumber, cut into
chunks
2 large field tomatoes, cut into
chunks
1 sweet yellow or green pepper, cut
into chunks
2 cloves garlic
1 jar (approx. 1 L) spicy tomato
clam cocktail
4 green onions, thinly sliced
1 tsp (5 mL) worcestershire sauce
pepper
buttery croutons
In batches, in blender and using
on/off motion, coarsely chop
cucumber, tomatoes, yellow pepper
and garlic. Pour into large bowl. Stir
in tomato clam cocktail, green
onions, worcestershire sauce and
pepper to taste.
Refrigerate 12 hours or overnight to
blend flavours.
Stir well and serve garnished with
buttery croutons if desired.
MEXICAN BLACK BEAN AND
RICE SALAD
3 medium cobs sweet corn, husked
1 1/4 cups (300 mL) water
1 cup (250 mL) long grain rice
6 tbsp (90 mL) olive oil
1/4 cup (50 rnL) white wine
vinegar
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper
1 can (14oz./398 mL) black beans,
drained and rinsed
1 large field tomato, diced
1 cup (250 mL) chopped green
pepper
38 THE RURAL VOICE
1/2 cup (125 mL)
chopped green onions
salt and pepper
2 large field
tomatoes, halved and
sliced
With sharp knife,
cut corn kernels from
cobs to make 1 1/2
cups (375 mL); set
aside.
In medium
saucepan, combine
water and rice; bring
to boil. Cover, reduce
heat and simmer 15
minutes.
Stir in corn; cook
for 5 minutes or until
water is absorbed and
corn is tender.
Meanwhile in large
bowl, whisk together
oil, vinegar, cumin
and cayenne. Add hot
rice mixture; toss
well. Let cool slightly.
Stir in black beans,
diced tomato, green
This classic creole stew is popular in the Dominican
Republic.
pepper and green onions. Add salt
and pepper to taste.
Cover and let stand at room
temperature 1 hour to blend flavours.
Spoon onto large platter; tuck
tomato slices around edge.
PEANUT CHICKEN NUGGETS
WITH LEMON SAUCE
(CHINESE)
1 lb (500 g) boneless, skinless
chicken, cut into 1 inch/2.5 cm pieces
1 tsp (5 mL) salt
2 egg whites
1/4 cup (50 mL) corn starch
2 cups (500 mL) finely chopped
unsalted peanuts
4 cups (1 L) corn oil
In medium bowl, toss chicken
pieces with salt. In small bowl, whisk
egg whites until foamy; stir in
cornstarch. Dip chicken pieces one at
a time in egg white mixture, then roll
in peanuts to coat completely.
Pour corn oil in heavy 3 quart (3 L)
saucepan or deep fryer. Heat to 375°F
(190°C). Drop chicken balls into hot
oil a few at a time. Fry turning once,
3-4 minutes or until golden brown.
Drain on paper towels. Serve with
lemon sauce.
Lemon Sauce:
In small saucepan, stir together
until smooth 1/3 cup (75 mL) corn
syrup, 1/2 cup (125 mL) water, 1/4
cup (50 mL) lemon juice, 2 tbsp (25
mL) cornstarch, 1 tbsp (15 mL)
ketchup, 1 tsp (5 mL) chicken
bouillon concentrate and 1/2 tsp (2
mL) grated lemon rind.
Stirring constantly, bring to boil
over medium heat and boil one
minute to thicken.
Cool and serve.
SHRIMP AND FISH CREOLE
1/4 cup (50 mL) all-purpose flour
1 tbsp (15 mL) bacon drippings
3 tbsp (50 mL) vegetable oil
2 cups (500 mL) chopped onion
1/2 cup (125 mL) chopped green
onions
2 cloves garlic, minced
1 cup (250 mL) chopped green
pepper
1 cup (250 mL) chopped celery,