The Rural Voice, 1993-02, Page 37are very tender. Puree mixture in a
food processor or blender. Pour into a
shallow bowl or baking pan. Freeze
several hours or overnight. Scoop
into serving bowls. Garnish with
apple slices if desired.
MEDITERRANEAN RICE
1 cup (250 ml) long grain rice
2 cups (500 ml) chicken broth
1 tbsp. (15 ml) buuer
1 tbsp. (15 ml) Mediterranean
Rice seasoning.
Combine rice, broth, and butter in
a saucepan. Bring to a boil. Stir and
cover. Reduce heat and simmer for
20 minutes or until water is absorbed.
Remove rice from heat; add
seasoning. Let stand covered for 5
minutes before serving.
HONEY BUTTERED BABY
CARROTS
2 tbsp. (30 ml) butter
3 cups (750 ml) frozen baby
carrots
generous pinch cinnamon, nutmeg
salt and pepper
2 tbsp. (30 ml) honey
Melt butter in medium saucepan.
Add carrots, cinnamon and nutmeg;
toss well. Cover and cook over low
heat, shaking pan frequently until
vegetables are tender crisp. Remove
lid, increase heat and cook and stir
until any excess liquid has
evaporated. Add honey, and salt and
pepper to taste.
CAJUN SHRIMP
16 fresh or frozen large shrimp
2 tbsp. (25 ml) lime juice
1 tsp. (5 ml) Cajun seasoning
2 tbsp. (25 ml) vegetable oil
1 tbsp. (15 ml) Cajun seasoning
Thaw shrimp if using frozen; peel
and rinse. Drain on paper towel until
excess moisture is absorbed. Place
shrimp in shallow dish; add lime
juice and 1 tsp. seasoning. Toss
lightly until shrimps are coated.
Cover and refrigerate 1 hour.
Heat oil in skillet. Remove shrimp
from marinade; add to hot oil. Saute
until shrimp lose translucency (about
3 minutes). Sprinkle with remaining 1
tbsp. (15 ml) seasoning.
FROZEN AMARETTO
PARFAIT
1 (14 oz) can sweetened
condensed milk
1/3 cup amaretto
1 cup (1/2 pint) whipping cream,
whipped (do not use dairy whipped
topping)
In large bowl, combine milk and
liqueur. Fold in whipped cream.
Spoon equal portions into serving
dishes. Freeze 3 hours or until firm.
Garnish as desired. Return leftovers
to freezer.
The weather
may be blah but
your menu
doesn't have
to be
FRENCH ONION SOUP AU
LAIT
1/4 cup (50 ml) butter
3 1/2 cups (875 ml) sliced onions
3 tbsp. (45 ml) flour
1 can (10oz/298 ml) each con-
densed beef broth and chicken broth
1 cup (250 ml) skim milk powder
1/2 cup (125 ml) water
1 1/2 cups (375 ml) shredded
Swiss cheese
2 tbsp. (30 ml) grated Parmesan
cheese
Melt butter in large saucepan;
saute onions until tender. Blend in
flour. Gradually stir in condensed
broths. Cook and stir over medium
heat until mixture comes to a boil.
Reduce heat, cover and simmer 15
minutes. Combine skim milk powder
and water. Sur into onion mixture.
Ladle soup into oven -proof soup
bowls; top with buttered croutons*.
Combine cheeses; sprinkle over top.
Place bowls on baking sheet and broil
until cheese is melted and slightly
browned.
*Buttered croutons: Toss 2 cups
(500 ml) 1 -inch (2.5 cm) bread cubes
in 3 tbsp. (45 ml) butter; place on
baking sheet. Bake in 350° F (180°C)
oven 10-15 minutes. Turn over once
during cooking.
SPINACH STUFFED PASTA
SHELLS
25 to 28 jumbo pasta shells
1 (28 oz/796 ml can) OR 1 (19
oz/540 ml can) diced tomatoes
1 tbsp. (15 ml) all purpose flour
1 tsp. (5 ml) dried oregano
1/4 tsp. (1 ml) dried thyme
1/4 tsp. (1 ml) grated lemon rind
1 pkg. (300 g) frozen chopped
spinach, thawed
1 container (475 g) ricotta cheese
1/2 cup (125 ml) grated parmesan
cheese, divided
1 tsp. (5 ml) dried basil
Cook pasta shells according to
package directions 10-12 minutes.
Drain; rinse under cold running
water, drain well.
Combines tomatoes, flour,
oregano, thyme and lemon rind.
Spoon half into bottom of 13x9 -inch
(3.5I/34x22cm) baking dish.
Press moisture out of spinach;
combine with ricotta cheese, 1/4 cup
(50 ml) parmesan cheese and basil.
Fill each pasta shell with spinach
mixture and place in pan. Spoon
remaining tomato mixture evenly
over shells and sprinkle with
remaining parmesan cheese. Bake at
350°F (180°C) for 35 to 40 minutes
or until bubbling.
May be made ahead.
QUICK CHOCOLATE
MOUSSE
1 (14 oz) can sweetened
condensed milk
1 (4 -serving size) package instant
chocolate flavour pudding and pie
filling mix
1 cup cold water
1 cup (1/2 pint) whipping cream,
whipped.
In large mixer bowl, beat milk,
pudding and water; chill 5 minutes.
Fold in whipped cream. Spoon into
serving dishes; chill. Garnish as
desired.0
FEBRUARY 1993 33