HomeMy WebLinkAboutThe Huron Expositor, 1998-03-18, Page 27Some 'nutty' recipes
HAZELNUT BUTTER
FOOD PROCESSOR:
Place roasted hazelnuts in
food processor
container with all-purpose
blade. Process to coarse
butter texture, about 3
minutes. Gradually add
sugar, salt or other
ingredients through feed
tube. Scrape down sides;
continue to
process until desired tex-
ture is achieved, 4 to 7
minutes.
BLENDER: Place roasted
hazelnuts and 1 table-
spoon vegetable
oil in blender container
and grind to meal on low
speed
Continue to blend on low
for several minutes, scrap-
ing down
sides of container as
required and adding
another tablespoon
of oil, if necessary. When
butter is fairly fluid, blend
on high for 2 to 3 minutes
or until desired texture is
achieved
Gradually add other ingre-
dients and blend on low
until thoroughly mixed.
FOR CRUNCHY BUT-
TER: Stir in 1/4 cup roast-
ed, chopped hazelnuts or
raw sunflower seeds to
finished butter.
NATURAL HAZELNUT
BUTTER:
• 2 cups (9 oz.) Oregon
hazelnuts, roasted
• 1/2 teaspoon salt
• 3/4 teaspoon powdered
sugar
Follow general directions.
Makes 1 cup butter.
Natural hazelnut butter
will be dark brown in
color, due to the presence
of some skins.
CINNAMON & SPICE
HAZELNUT BUTTER:
• 2 cups (9 oz.) Oregon
hazelnuts, roasted
• 1/3 cup powdered sugar
• 1/2 teaspoon ground all-
spice
• 1/2 teaspoon ground cin-
namon
Follow general directions.
Makes 1-1/4 cups butter.
NOTE: These butter
recipes are for "old fash-
ioned" butters with no sta-
bilizers; if they are kept
refrigerated, very
little oil separation will
occur. Shelf life is about 3
months in the refrigerator.
Hazelnut -Orange -Beet' Sc
Broccoli
• 3/4 lb. well -trimmed
beef top sirloin steak,
• (cut into thin slices,
about 1 -inch)
• 1-1/2 tablespoons soy
sauce
• 1 teaspoon powdered
ginger
• 1 tablespoon vegetable
oil
• 2-1/2 cups small broccoli
florets
• 1 red bell pepper, cut
into short, thin strips.
• 2/3 cup salsa sauce
• 1 teaspoon sugar
• 1/3 cup undiluted orange
juice concentrate
• 1 tablespoon cornstarch
• 4 to 5 green onions, cut
into 1/2 -inch pieces
BLAKE WELDING INC.
SHOP & PORTABLE WELDING
C.W.B. Certified
TRAILER HITCH SPECIALIST
STEEL • BOLTS • ALUMINUM
"Depot for Welding Supplies"
78 King Street 482-7303 Clinton, Ont.
PLETCH ELECTRIC LIMITED
ELECTRICAL CONTRACTOR
Motor Sales, Rewinds & Service
Pole Sales & Installation
446 Josephine St.
WINGIIAM. ONT. NOG 2W0 Phone 519-357-1583
• 3/4 cup roasted &
chopped hazeln uts
Slice meat into 1 -inch
pieces with all fat
removed. Toss with
soy sauce and ginger. Let
stand for at least 10 min-
utes. Drain meat. Heat oil
in frying pan and add the
meat and quickly fry.
Add the broccoli and
red pepper. Add the salsa
and cook until vegetables
are tender crisp. Combine
the orange juice and corn-
starch and add to the meat
mixture with the green
onions and cook until
thickened. Top with the
hazelnuts and serve with
rice, if desired.
Farm Progress '98 - Page 11
Paul Bennett with his dog in the orchard that consists of 2.700 tre4
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CASE 111