The Rural Voice, 1980-01, Page 33Winners
who use mi/k!
For your enjoyment, the results of the Ontario Milk Marketing Board's 1979 Recipe
Contest.
One of the principle ingredients had to be milk; other criteria that had to be met
were good taste and originality.
Glancing through the recipes, you will notice some local winners from this area.
Congratulations!
GARDEN PIZZA
3 cups (750 mL) cooked brown rice, cooled
2 cups (500 mL)
2 cups (500 mL) grated mozzarella cheese
'/z cups (126 mL) sesame seeds
2 eggs, beaten
3 tbsp. (50 mL) butter
3 tbsp. (50 mL) flour
11/2 cups (375 mL) milk
1 pkg. chicken, beef or vegetable bouillon
powder
1 cup (250 mL) cooked fresh broccoli
flowerets
2 tomatoes sliced
4 large mushrooms, sliced
34 tsp.(4 mL)garlic salt
1 tsp. (5 mL) chopped parsley
To make the crust: combine rice, 1 cup of
mozzarella cheese, sesame seeds and
beaten eggs in a bowl. Form mixture into a
crust in a well -greased 12" (30 cm) pizza
pan, spreading rice to make a rim. Bake 15
minutes at 450 F (230 C). Remove from
oven.
For the sauce: melt butter, add flour and
make a paste. Slowly add milk and bouillon
powder. Cook, stirring constantly until
sauce is thick and smooth. Pour over pizza
crust and spread evenly.
Top with: broccoli, tomatoes anu
mushroom slices, sprinkle with remainder
of mozzarella cheese, garlic salt and
parsley. Bake for 15 minutes at 400°F
(200°C). Serve as a main dish or as a
vegetable side dish.
Mrs. Janke Mononen
Kitchener
CRANBERRY MOUSSE
Serves 8
Sauce:
1 lb. fresh or frozen cranberries
2 cups granulated sugar
2 cups water
Combine cranberries, sugar and water in
a saucepan. Bring to a boil over medium
heat stirring occasionally. Cover and
simmer for 2 minutes stirring once or
twice. Turn off heat and let stand until
cool. With a slotted spoon skim out about
3/4 of the cranberries and set aside.
Reserve remainder of cranberries and
liquid as sauce for the mousse.
Mousse:
41/: tbsp. granulated sugar
1' tbsp. cornstarch
2 cups milk
2 envelopes plain gelatin
1 tsp. orange extract
1 cup whipping cream
Sprinkle gelatin and 3 tbsp. granulated
sugar over milk in a saucepan - heat to
dissolve. Mix together cornstarch and
remainder of the granulated sugar.
Sprinkle cornstarch and sugar mixture over
milk. Cook over low heat stirring with a
wire whip until thick. Remove from heat;
cool and add orange extract. Chill until the
consistency of heavy syrup but do no allow
to set. Whip the whipping cream until firm;
beat milk mixture with wire whip until
smooth. Fold whipped cream and milk
mixture together; fold in the cranberries
set aside earlier. Mold, cover and chill until
set. Serve with cranberry sauce on the
side.
Wanda M. Rich
Dresden, Ont.
Tilt RURAL VOICE/JANUARY 1980 PG. 31