The Rural Voice, 1986-10, Page 61RURAL LIVING
Cooking time is therefore a crucial
factor influencing public accep-
tance.
The following recipes have been
provided by the Food Advisory
Division of Agriculture Canada.
BRUSSELS SPROUTS
VINAIGRETTE
750 mL Brussels sprouts (about
500 g) OR 1 package
(300 g) frozen Brussels sprouts
50 mL oil
50 mi. vinegar
25 mL water
50 mL fresh chopped parsley
5 mL sugar
2 mL salt
0.5 mL freshly ground pepper
1 hard cooked egg, chopped
Cook Brussels sprouts in salted
boiling water until just tender.
Drain and allow to cool slightly.
Combine oil, vinegar, water,
parsley, and seasonings and mix
well. Stir in egg. Arrange Brussels
sprouts in a serving dish and driz-
zle with dressing. Serve immediate-
ly. Makes 4 servings (125 mL
each).
CREOLE SAUSAGE WITH
BRUSSELS SPROUTS
15 mL
500 g
750 mL
(300 g)
oil
Polish sausage, cut into
4 pieces
Brussels sprouts (about
500 g) OR 1 package
frozen Brussels sprouts,
thawed
1 can
(796 mL) tomatoes
125 mL chopped green pepper
50 mL chopped onion
15 mL brown sugar
2 mL cloves garlic, crushed
2 mL curry powder
1 mL ground cloves
2 mL salt
0.5 mL pepper
Make 1.5 -cm crosswise incisions
into sausage pieces; saute in oil un-
til well -browned. Set aside. Cut
Brussels sprouts in half lengthwise.
Combine Brussels sprouts,
tomatoes, green pepper, onion,
and seasonings. Arrange sausage
over tomato mixture. Cover and
bring to a boil. Reduce heat and
simmer until Brussels sprouts are
tender (about 35 minutes). Makes
4 servings.
JIM HARKNESS
EQUIPMENT LTD.
LAMBTON BUCKET ELEVATORS
• HEAVY DUTY GALVANIZED CONSTRUCTION
• SLATTED AND CROWNED HEAD AND FOOT PULLEYS
• GALVANIZED PLATFORMS W/ PERFORATED FLOORS
• SELF ALIGNING BEARINGS IN HEAD AND BOOT
• DUAL SLIDE CLEANOUTS IN BOOT
• CAPACITIES FROM 50 TO 4000 BPH
• SIMPLE BOLT TOGETHER CONSTRUCTION
JIM HARKNESS EQUIPMENT LTD.
R.R. 4, Harriston, Ont. (Hwy 9 N.)
NOG 1zo 519-338-3946
OCTOBER 1986 59