The Rural Voice, 2006-02, Page 31the cheese mixture on top of the
ladyfingers then repeat with the
remaining ladyfingers and cheese
mixture.
Sprinkle with cocoa.
Stick a few toothpicks in the
dessert then cover with plastic wrap
(the toothpicks keep the plastic wrap
from sticking to the dessert.)
Chill in refrigerator for at least 2
hours.
ITALIAN VEGETABLE AND
BEAN SOUP
8 oz (250 g) sweet or hot Italian
turkey sausage, casing removed
2 cloves garlic, minced
2 each carrots and celery stalks,
halved and thinly sliced
1 onion, diced
5 cups (1..25 L) chicken stock
4 Roma tomatoes, chopped
1/2 cup (125 mL) orzo (or any
other small pasta
2 cups (500 mL) chopped fresh
spinach
I can (19 oz/540 mL) white
kidney beans, drained and rinsed
2 tbsp (25 mL) grated parmesan
cheese
4 large basil leaves, torn (optional)
In large saucepan over medium heat,
cook sausage, stirring to crumble, for
3 minutes. Increase heat to medium-
high. Stir in garlic, carrots, celery and
onion; saute for 4 minutes or until
sausage is no longer pink. Add stock,
tomatoes and orzo; bring to boil over
high heat. Reduce heat to low; cover
partially and simmer, stirring
occasionally, for 8 minutes or until
pasta is tender. Stir in spinach and
beans. Ladle into bowls and top with
parmesan and basil.
PESTO RICE PEPPERS
2 cups (500 mL) cooked rice
1/3 cup (75 mL) freshly grated
parmesan cheese
1/4 cup (50 mL) pesto sauce
3 tbsp (45 mL) diced rehydrated
sun-dried tomatoes
3 tbsp (45 mL) toasted pine nuts
or chopped almonds
3 red, orange or yellow sweet
peppers
In large bowl, mix together rice,
cheese, pesto, sun-dried tomatoes and
pine nuts; set aside. Cut peppers in
half through stems (retain stems);
seed and core. Fill each pepper half
with rice stuffing. Place, stuffing side
up, in baking dish. Cover with foil;
bake in 350°F (180°C) oven for 35
minutes.
Remove foil. Sprinkle 3 tbsp (45
mL) freshly grated parmesan cheese
over peppers.; bake uncovered, for
about 5 minutes longer or until
cheese is golden.
VITELLO TOSCANA OVER
GARLIC MASHED POTATOES
2 tbsp (25 mL) each olive oil and
butter
2 medium onions, sliced
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground
pepper
6 veal chops
1/2 cup (125 mL) dry white wine
2 cups (500 mL) sliced mushrooms
2 cups (500 mL) stewed tomatoes
1 lemon, sliced
sliced pimento -stuffed olives
In large nonstick skillet, heat 1
tbsp (15 mL) each of the oil and
butter over medium-high heat. Add
onions and cook 5 minutes until
softened; remove
Combine flour, salt and pepper;
coat veal chops in mixture. Add
remaining oil and butter to skillet;
brown chops on both sides. Add
cooked onions, wine, mushrooms,
tomatoes and lemon slices. Cover and
cook on medium heat 15 minutes
until veal is tender.
Serve over Garlic Mashed
Potatoes:
3 large potatoes, peeled and cut
into small pieces
4 cloves garlic, sliced
1/4 cup (50 mL) milk
1 tbsp (15 mL) butter
1/4 tsp (1 mL) salt
pinch freshly ground pepper
Cook potatoes and garlic in
boiling water 15 minutes until tender:
drain well. Mash and beat in milk
butter, salt and pepper.
Garnish with sliced olives.
ITALIAN -STYLE SKILLET
ZUCCHINI
2 tbsp (25 mL) olive or vegetable
oil
4 medium zucchini (about 1 1/2
lb/750g)
1 large onion, chopped
1/2 cup (125 mL) vegetable or
chicken stock or water
2 medium tomatoes, coarsely
chopped
1/4 cup (50 mL) approximately
sliced fresh basil (or 1 tbsp/ 15 ml
dried)
2 cloves garlic, minced
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) grated parmesan
cheese
Cut zucchini in half; cut
lengthwise into 1/2 inch (1 cm) thick
slices. In large skillet heat oil over
medium-high heat; cook zucchini and
onion, stirring, for 2 to 3 minutes or
until just beginning to brown. Add
stock; reduce heat and simmer for 4
to 5 minutes or until evaporated and
zucchini is tender -crisp.
In medium bowl, combine
tomatoes, basil, garlic and pepper;
stir in zucchini and heat for 1 minute
or just until hot. Sprinkle with cheese
and additional sliced basil to serve.°
—Foodland Ontario
Deadline for the
March 2006 issue of
The Rural Voice
is February 15, 2006
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