The Rural Voice, 1993-03, Page 41Meanwhile, stir together
remaining beef stock and
Worcestershire sauce, tomato sauce,
vinegar, brown sugar and raisins.
In large pot of boiling salted
water cook noodles about 12 min. or
until al dentes. Drain and spread flat
on clean tea towel to dry.
Spread 1 cup (250 ml) tomato
mixture in 13 x 9 inch (3.5 I) baking
dish.
Spread scant 1R cup (125 ml)
cabbage mixture over each lasagna
noodle. Starting at one end, roll up
and place seam -side down in pan.
Pour remaining sauce over rolls,
cover tightly with foil and bake in
350°F (180°C) oven for 20 min.
Remove foil and bake another 15 to
20 min. or until bubbly. Garnish with
chopped parsley if desired. Serves 6.
RED CABBAGE AND PASTA
SOUP WITH BEANS
2 cups (500 ml) chopped red
cabbage
2 tbsp (25 ml) lemon juice
4 tsp (20 ml) olive oil
1 onion, chopped
2 1/2 cups (625 ml) chicken broth
( use canned if you don't have
homemade)
1 cup (250 ml) undrained canned
tomatoes
pinch hot pepper flakes
1/3 cup (75 ml) orzo (rice -shaped
pasta)
1 can (19oz/540 ml) Romano
beans, drained and rinsed
salt and pepper
chopped parsley
freshly grated Parmesan cheese
Toss cabbage with lemon juice
and set aside.
In medium saucepan, heat oil over
medium heat; cook onion for 3 min.
Add cabbage and cook, stirring until
tender, about 2 min. Stu in chicken
broth, tomatoes, 1 cup (250 ml)
water and hot pepper flakes; bring to
boil. Add pasta and beans; return to
simmer and cook, uncovered for 6 to
8 min., stirring occasionally.
Season with salt and pepper to
taste. Serve in heated bowls
sprinkled with parsley and lots of
cheese. Serves 4.
MEDITERRANEAN
VEGETABLE PIZZA
1 tbsp (15 ml) olive oil
2 cups (500 ml) thinly sliced on
diagonal carrots or 4 cups (1 litre)
coarsely shredded cabbage or 2
sliced onions
1/4 cup (50 ml) chopped fresh
parsley
3 cloves garlic, minced
2 tbsp (25 ml) lemon juice
2 tbsp (25 ml) balsamic or red
wine vinegar
1 tbsp (15 ml) anchovy paste
1 tsp (5 ml) dried thyme
1/4 tsp (1 ml) black pepper
3 cups (750 ml) shredded low-fat
mozzarella cheese
cornmeal
1 12 in (30 cm) pizza crust
1/4 cup (50 ml) coarsely chopped
black olives (for carrot pizza)
2 tbsp (25 ml) diced roasted red
pepper (for cabbage pizza)
Heat 1 tsp (15 ml) olive oil in
large skillet over medium heat. Add
carrots and stir to coat. Sprinkle with
2 tbsp (25 ml) water; cover and cook
for 5 min. (If using cabbage, stir fry
in oil for 1 to 2 min. or until bright
green. If using onions, cook in oil,
covered over low heat for 5 min.) Set
aside.
Meanwhile, combine parsley,
garlic, lemon juice, vinegar, anchovy
paste, thyme and pepper; combine
with two-thirds cheese.
Sprinkle baking sheet with
cornmeal; place crust on top and
brush lightly with oil. Spread with
herb mixture. Scatter with carrot,
cabbage or onion, adding olives if
using carrots and red pepper if using
cabbage. Top with remaining cheese
and drizzle lightly with oil. Bake in
450°F (230°C) oven for 15 min. or
until golden -brown. Serves 4.
HOT SANDWICH OF
GRILLED ONIONS AND
CHEDDAR ON RYE
For each sandwich, heat 1/2 tsp (2
ml) olive oil with one half onion,
sliced in small glass pie plate on
High in the microwave for 2 min.,
stirring once. Sprinkle with salt and
pepper. Spread 2 slices rye bread
with Dijon mustard; line one slice
with thinly sliced old Cheddar
cheese, pile with onion; top with 2
slices greenhouse tomato, more
cheese slices and second slice of
bread. Microwave sandwich on flat
plate (a browning plate if you have
one) for 2 min. or until cheese melts,
turning once.
STIR FRIED
GINGER CHICKEN
Prepare package (85 g) instant
noodles according to package
instructions; drain. Meanwhile, heat .
1 tbsp (15 ml) vegetable oil in wok
or skillet. Stir -fry 2 boneless chicken
breasts cut into thin strips, 2 large
carrots, sliced thinly on diagonal, 2
tbsp (25 ml) peanuts and 1 tbsp (15
ml) minced fresh ginger for 3 to 4
min. or until chicken is no longer
pink. Stir in prepared noodles, 1 tbsp
(15 ml) soya sauce and 1/2 tsp (2m1)
oriental sesame oil. Serves 3 to 4.
VEGETABLE FRITTATA FOR
ONE
In 5 in. (12 cm) individual
microwaveable quiche dish (or
similar dish) combine 1/2 tsp (2 ml)
butter, 1/4 cup (50 ml) grated carrot,
2 tbsp (25 ml) minced onion and 1
large sliced mushroom on High for 1
min. Beat together 1 egg, 1/4 cup (50
ml) milk and pinch each salt, pepper
and mustard. Pour over top and cook
on Medium (50 per cent power) for 1
1/2 min. Sprinkle with 1/4 cup (50
ml) shredded old Cheddar cheese and
heat on Medium for 1 min. or until
cheese melts and egg is fully cooked.
BAKED APPLES WITH
CUSTARD SAUCE
4 McIntosh apples
1/2 cup (125 ml) red currant jelly
1/4 cup (50 ml) apple juice
1 cup (250 ml) milk
2 egg yolks
1/4 cup (50 ml) granulated sugar
pinch salt
1 tsp (5 ml) vanilla (or 1 tbsp/15
ml brandy)
Core apples to within 1/2 inch (1
cm) of base. Spoon 2 tbsp (25 ml)
jelly into centre of each apple. Place
apples in shallow baking pan or
casserole. Pour apple juice around
apples. Cover and bake at 375°F
(190°C) for 30 minutes.
Meanwhile to prepare custard
sauce, scald milk. In medium bowl,
beat egg yolks with sugar and salt
until thick and lemon -coloured. Pour
in milk, whisking constantly. Place
custard in top of double boiler over
simmering water. Cook gently,
stirring constantly, until custard coats
back of metal spoon, about 10 min.
Cool. Stir in vanilla or brandy.
Makes 4 servings.0
MARCH 1993 37