The Rural Voice, 1998-08, Page 46READY TO LAY
PULLETS
BABY CHICKS
WHITE & BROWN EGG LAYERS
FISHER POULTRY FARM INC.
AYTON ONT NOG 1C0
519-665-7711
FARM FRESH
itt,s PRODUCE
FARMERS'
• Country Gifts • Creative
• And Much
Visit the Farmers' Market
,sa^
,•� M •tio
ii A WM
MARKETS
Crafts
More!
near you.
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STRATFORD
FARMERS' MARKET
E'4 . "One of the oldest Markets
_ in Ontario" since 1855
Every Saturday
. 7 a.m. - 12 noon
e at the Stratford Fairgrounds
For info call 271-5130
WALKERTON
FARMERS'
r—
v w v
4
& DISTRICT
MARKET
Fridays 1:30 - 6:00 p.m.
from May to October
Walkerton Fairgrounds
New Vendors Welcome
call 519-366-9955
AsoL
For information
, . FLESHERTON
& DISTRICT
FARMERS' MARKET
- Stay for the Fun
8:00 a.m. - 1:00 p.m.
Arena Grounds
call Elfriede Featherston
519-924-2270
' ''" l''
r'
®�'
Come for the Freshness
Saturdays
Flesherton
Interested vendors
OWEN SOUND
FARMERS' MARKET
�.;A1Farm livin' is the
/,/ life for me.
The FpMarket
is the placelace to be..
Every Saturday 7 a.m. till noon
Downtown Owen Sound 371-3433
42 THE RURAL VOICE
1/4 tsp (1 mL) vanilla
1(2 cup (125 mL) all-purpose
flour
1/4 tsp (1 mL) cinnamon
Topping:
6 medium peaches
3/4 cup (175 mL) fresh
blueberries
1 tbsp (15 mL) lemon juice
1/4 cup (50 mL) granulated sugar
1 cup (250 mL) whipping cream
Fresh mint leaves (optional)
Cookies:
Cream together butter, brown
sugar and corn syrup until light and
fluffy; add vanilla. Blend in flour
and cinnamon. Spoon 8 mounds
onto two greased baking sheets,
leaving room for cookies to spread.
Flatten to 1/8 inch (.5 cm) thickness;
shape into circles. Bake at 375°F
(190°C) for 8 to 10 min. or until
lightly browned. Cool on sheets
for 1 min. then remove to wire
racks.
Topping:
Just before serving, peel and slice
peaches. Combine sliced peaches,
blueberries, lemon juice and 2 tbsp
(25 mL) granulated sugar. Whip
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cream with remaining 2 tbsp (25
mL) sugar until stiff peaks form.
Place cookies on dessert plates;
divide cream, then fruit on top of
each cookie.
DUTCH PEACH
CAKE
Cake:
1 1/2 cups (375 mL) all-purpose
flour
1/2 cup (125 mL) granulated
sugar
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
1 egg, lightly beaten
1/2 cup (125 mL) milk
1/4 cup (50 mL) butter, melted
1/2 tsp (2 mL) vanilla extract
Topping:
5 or 6 peaches, peeled and sliced
1/3 cup (75 mL) packed brown
sugar
1/4 tsp (1 mL) ground nutmeg
1 tbsp (15 mL) butter, melted
1/4 cup (50 mL) sliced almonds,
toasted
Cake:
In bowl, mix together flour,
sugar, baking powder, and salt.
Whisk in egg, milk, melted butter
and vanilla only until dry
ingredients are moistened. Spread in
greased 8 inch (2 L) square baking
dish.
Topping:
Toss together peaches, sugar, and
nutmeg; place on batter. Drizzle with
butter, sprinkle with almonds. Bake
in 350°F (180°C) oven for 45
minutes or until cake tester comes
out clean.
CREAM CRUNCH
Pilaf is delicious with chicken,
lamb or pork. Choose fresh peaches
or nectarines for this recipe. In
skillet, cook 1 small chopped onion,
with 1 tbsp (15 mL) butter and 1 tsp
(5 mL) curry powder over medium
heat until onion is softened. Add 2
tbsp (25 mL) chicken stock or apple
juice and 2 cups (500 mL) cooked
rice. Cook, stirring, until rice is
heated through and liquid is
absorbed. Season to taste with
salt and pepper. Stir in 1 large
peach, peeled and chopped, until
just heated. Sprinkle with 1/3 cup
(75 mL) chopped toasted
pistachios; garnish with fresh
parsley.0