The Rural Voice, 1993-08, Page 451 cup (250 ml) low-fat plain
yogurt
2 tbsp (25 ml) lemon juice
2 tbsp (25 ml) chopped fresh mint
2 small cloves garlic, minced
1 tbsp (15 ml) curry powder
Pinch pepper
Garnish: Mint leaves
In large saucepan of boiling water,
parboil corn for 3 to 4 min. or until
almost tender; drain well. With sharp
knife, cut kernels from cobs to make
2 cups (500 ml)
In large bowl, combine corn,
drained lentils, green onions and
cucumber.
Combine yogurt, lemon juice,
mint, garlic, curry powder and
pepper; stir into corn mixture. Cover
and chill several hours to blend
flavours.
BAKED GARDEN LASAGNA
8 medium cobs sweet corn, husked
1/2 cup (125 ml) chopped onion
1 clove garlic, minced
3 tbsp (50 ml) butter
1/4 cup (50 ml) all-purpose flour
2 cups (500 ml) milk
1/2 cup (125 ml) grated Parmesan
cheese
1/4 cup (50 ml) each chopped
green and red pepper
2 cups (500 ml) drained cottage
cheese
2 cups (500 ml) shredded
mozzarella cheese
1 tsp ( 5m1) dried oregano
1 cup (250 ml) dried bread
crumbs.
In large saucepan of boiling water,
parboil corn for 3 to 4 min. or until
almost tender; drain well. With sharp
knife, cut kernels from cobs to make
4 cups (1 L); set aside.
In large skillet, saute onion and
garlic in butter for about 5 min.; do
not allow to brown. Blend in flour;
cook until bubbly. Gradually whisk in
milk. Cook over medium heat until
mixture boils and thickens. Remove
from heat; stir in parmesan cheese.
In lightly greased 13x9 in. (34x23
cm) oblong baking pan, pour in 1/2
cup (125 ml) sauce. Layer with half
of the corn, half green and red
peppers, half cottage cheese, half
mozzarella cheese and half of the
remaining sauce. Sprinkle with
oregano. Repeat layers, ending with
sauce and mozzarella cheese. Top
with bread crumbs. Bake in 350° F
(180°C) oven 35 to 45 min. or until
brown and bubbly. Allow to stand for
5 min. before serving.
SATAY CORN BREAD
2 medium cobs sweet corn, husked
1 1/4 cups (300 ml) all-purpose
flour
2/3 cup (150 ml) yellow cornmeal
1/3 cup (75 ml) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) each cumin, and
crushed red pepper flakes
1/3 cup (75 ml) smooth peanut
butter
3 tbsp (50 ml) melted butter
1 egg
1 cup (250 ml) buttermilk
In large saucepan of boiling water,
parboil corn for 3 to 4 min. or until
almost tender; drain well. With sharp
knife, cut kernels from cobs to make
1 cup (250 ml); set aside.
In large bowl, combine flour,
cornmeal, sugar, baking powder, salt,
baking soda, cumin and red pepper
AUGUST 1993 41
11
.10.11 SAVOUR THE FLAVOUR
-\\ ; ; 71 0 FARM FRESH PRODUCE
� 1 � 1� ��' % at your local
•� *'I'" ` fi ► <1ti D O FARMERS' MARKET
• Country Gifts • Creative Crafts • And Much More!
. • : �, ( ..,..; Visit the Farmers' Market near you.
�,
"
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!
y�s
.
17, A.
a
MEAFORD FARMERS' MARKET
Sat. 8 a.m. -1 p.m., Market Square
For information, call
Jennifer Hancock, 538 5510
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4. .. r.
y '�!
,... ;i
'•�::•�,.
GODERICH FARMERS' MARKET��
Every Sat. morning 8 a.m. - 1 p.m.
(June 5 Oct. 30)
• South Side - Courthouse Park
For info call 524-1844
1
>�^'�F>«s
STRATFORD FARMERS'MARKET6
Every Sat. - 7 a.m. - noon (Year Round)
.s Stratford Fairgrounds
For information call 271 5130
��:- --•+
=`',s•Sat.
--•Jones
,lac '/
ST. MARYS FARMERS' MARKET
8 a.m. - noon (June 19 - Oct. 30)
St. Parking Lot
• Across from Canadian Tire.
For info call 284-2939 or 349-2448.
firIN
All 9
WALKERTON & DISTRICT
MARKET
Fridays - 3-7:30 p.m. (May - Christmas)
Walkerton Fairgrounds
For info call Denise Cantlon, 881-3912
§FARMERS'o
Q
o
,ND 0-
Interested in starting a new farmers' market?
Need help with your existing farmers' market?
Call FARMERS' MARKETS ONTARIO
Robert T. Chorney, 75 Bayshore Rd.,
R. R. 4, Brighton, Ont., KOK 1H0,
613-475-4769 Fax 613-475-2913
AUGUST 1993 41