The Rural Voice, 2002-11, Page 27oven just until warmed, about 5
minutes.
CARAMELIZED ONION AND
CHEDDAR CHEESE TARTS
1 Ib (500 g) onions, about 4 medium
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) each packed
brown sugar and red wine vinegar
1 tsp (5 mL) dried oregano leaves
pinch each salt and pepper
24 3 -inch (7.5 cm) unbaked tart
shells
1 1/2 cups (375 mL) shredded
aged (mature) white cheddar cheese
2 eggs
3/4 cup (175 mL) light cream (10%)
Cut onions into quarters and slice
thinly.
In large non-stick skillet, heat oil
over medium-high heat. Add onions:
cook until light brown, 3-5 minutes.
Reduce heat to medium -low; cook 5
minutes, stirring occasionally. Add
sugar and vinegar; cook until onions
are very tender and browned, about
10 minutes. Remove from heat.
Season with oregano, salt and pepper:
cool slightly.
Divide onion mixture among tart
shells; divide cheese over top, about
1 tbsp (15 mL) in each. Beat eggs
with cream; pour evenly over cheese
in tart shells. Bake in bottom third of
375°F (190°C) oven for 15-18 minutes
or until filling is set and puffed and
pastry is brown. Cool on wire rack.
Make -ahead tip:
Bake, cool and refrigerate in
covered container up to 2 days ahead.
Reheat in 350°F (190°C) oven until
warm, about 5 minutes.
SPICY VEGETABLE SAMOSAS
1 onion, finely diced
1 carrot, finely diced
2 medium Yukon Gold potatoes.
about 12 oz (375 g), peeled and finely
diced
2 tsp (10 mL) each finely chopped
gingerroot and curry powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each cayenne and
black pepper
1 cup (250 mL) water
1/2 cup (125 mL) frozen peas,
thawed
2 tbsp (25 mL) chopped fresh
coriander leaves
36 egg roll or wonton wrappers
Heat 2 tbsp (25 mL) of the oil in
Targe non-stick skillet over medium
heat. Add onion, carrot, potatoes and
Forage Focus Conference
hosted by the Ontario Forage Council
d
Learn more about the value that forages play in your farm operation
December 3 — Woodstock Quality Inn
December 4 — Drayton Community Centre
December 5 — Winchester Community Centre
S25 registration
includes hot beef dinner and
conference proceedings
To register call 1-877-892-8663 or email info@ontarioforagecouncil.com
For more information visit our website at www.ontarioforagecouncil.com
•
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imp This offer is available directly from your
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Persil Colour 4.05kg, Perwoll 1.44kg
Offer expires October 31, 2002.
Anything else is a compromise
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364-1011
Mon. - Wed. 9-6; Thurs. - Fri. 9-9;
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291-4670
Mon. - Thurs. 9-6; Fri 9-9;
Sat - 9-6
NOVEMBER 2002 23