The Rural Voice, 2001-02, Page 34Panasonic.
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ELECTRONICS APPLIANCES
871 - 10th St. E. 102 Main St. E.
HANOVER LISTOWEL
364-1011 291-4670
Mon - VVed 9-6 Mon - Thurs 9-6
Thurs - Fri 9-9 Fri 9-9
Sat. - 9-6 Sat - 9-6
30 THE RURAL VOICE
1/2 tsp (2 mL) dried marjoram
leaves
1/2 tsp (2 mL) dried thyme leaves
salt and pepper
2 tbsp (25 mL) chopped fresh
parsley
In large saucepan, combine onion,
carrots, beets, garlic and broth. Cover
and bring to a boil, reduce heat and
simmer, covered, 10 minutes.
Add parsnips, cabbage, marjoram,
thyme; cook until vegetables are
tender, about 15 minutes. Season to
taste with salt and pepper. Garnish
with parsley.
HARVEST RAGOUT
2 tbsp (25 mL) butter
1 tbsp (15 mL) vegetable oil
2 medium onions, chopped
1 celery stalk, chopped
1 Ib (500 g) boneless pork butt
roast, cubed
2 1/4 cup (550 mL) apple juice
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 bay leaf
3 cups (750 mL) cubed, peeled
rutabaga (1 1/2 lb/750 g)
2 carrots, cut in 1/4 -inch (.5 cm)
slices
1 potato, cutin 1/2 -inch (1 cm)
cubes
1 cup (250 mL) frozen peas
1/4 cup (50 mL) cold water
2 tbsp (25 mL) all-purpose flour
In large sauce pan or Dutch oven,
heat butter and oil over medium heat;
cook onion and celery, stirring for 5
minutes or until softened. Add pork;
cook, stirring until browned all over.
Stir in apple juice, basil, salt, pepper
and bay leaf. Bring to boil. Reduce
heat and simmer, covered, for 15
minutes. Add rutabaga, carrots and
potato.
Return to boil nd simmer,
covered, for 15 minutes. Stir in
frozen peas and simmer for 5
minutes.
In jar with tight fitting lid,
combine water and flour by shaking
together. Stir into ragout.
Cook, stirring for 5-10 minutes or
until thickened.
BAKED POTATOES AND
MUSHROOM FILLING
4 large potatoes
1/4 cup (50 mL) yogurt .
1 tbsp (15 mL) melted butter
1 tbsp (15 mL) grated parmesan
cheese
1 tsp (5 mL) dried chervil
1/2 tsp (2 ml) salt
1/8 tsp (.5 mL) pepper
1 tbsp (15 mL) butter
3/4 cup (200 mL) mushrooms (8
medium)
1 small onion, chopped
Wash and dry potatoes. Prick skin
with a fork. For a soft skin, rub with
butter. Bake at 425°F (220°C) 40 to
50 min. or 350°F (180°C) 55 to 65
min.
Cut a slice from the top of each
potato. Scoop out potato pulp and
place in large bowl. Beat potato pulp
with yogurt, melted butter, cheese,
chervil, salt and pepper, until smooth.
In small skillet, saute mushrooms and
onion in 1 tbsp. butter for 5 minutes.
Gently stir in potato mixture.
Spoon filling into potato shells.
Return filled potatoes to oven and
bake at 375°F (190°C) 25 min.
HEARTY PARMESAN
SODA BREAD
2 1/2 cups all-purpose flour
1/3 cup freshly grated parmesan
cheese
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tbsp chopped onion
3 tbsp butter
1 cup dairy sour cream
1/4 cup milk
1 egg white, slightly beaten
2 tbsp freshly grated parmesan
cheese
Heat oven to 350°F. In large bowl
combine flour, 1/3 cup parmesan,
sugar, baking powder, baking soda,
salt and onion. Cut in 3 tbsp. butter
until crumbly. Stir in sour cream and
milk just until moistened.
Turn dough onto lightly floured
surface; knead until smooth (1
minute).
Divide dough into 2 portions;
shape into 5 -inch round loaves.
Place on greased cookie sheet.
Brush tops of loaves with egg white;
sprinkle with 2 tbsp. parmesan. Cut
an X about 1/2 inch through top of
each loaf. Bake for 45 to 50 minutes
or until golden brown.0
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