The Rural Voice, 1993-09, Page 46ifil•MAR)
Proven farm supplies recommended by John A. Green
Fax 902-354-3255
ELFENCE WHOLESALE LTD.
Over 25 Years Experience
820 ft (250M) PROVEN POLYWIRE $14.95
30 mile FENCER $127.95 & METER
+40 ft GaIv wire included.
Self clean orange broom $12.95
16 Page Catalogue $2.00
ELFENCE ONTARIO
R R 3, Arthur, Ont. NOG 1A0 519-848-3177
Dealers Welcome
Pre -Season Discounts on
G.S.I.
J
HOW DOES THE G.S.I. SYSTEM WORK?
TOP DRY
1) Grain is loaded into the upper
chamber o1 the bin, and
dried as a batch
2) When the grain is dry,
the burner automatically
shuts o11
3) The operator lowers the dump
chutes with a winch, and the
grain falls to the lower part of
the bin for cooling/storage
4) The dump chutes are cranked
closed and another batch is
loading into the drying chamber
WHY IS A TOP DRY A BETTER INVESTMENT
THAN A STIRRING MACHINE?
1) LOWER OPERATING COSTS
• Uses much Tess fuel because it recycles cooling
air through the drying zone
• No gear boxes, motors, or bearings inside the bin
• 100% galvanized construction inside and outside
2) FASTER DRYING
• 2 to 3 times faster per horsepower than a stirring machine because of lower
grain depth (30')
FOR MORE INFORMATION OR A FREE ESTIMATE, CALL TODAY
GRAIN SYSTEMS LTD.
244 Wellington St. W., Unit 8,
Exeter, Ontario NOM 1S2
(519) 235-1919 / Fax: (519) 235-2562
42 BRUCE COUNTY I.P.M. EDITION
lime juice, coriander, chili peppers
and garlic. Marinate sirloin steak for
15-20 minutes at room temperature.
Broil steak 6 inches (15 cm) from
heat for 10 minutes, turning once
after five minutes. Wrap tortillas in
foil and warm in oven at same time.
Slice cooked steak across grain in 1/4
inch (1 cm) slices.
For each serving arrange shredded
lettuce, steak slices, an avocado slice,
strips of red pepper, a spoonful of
taco sauce and a sprig of coriander on
a warmed tortilla.
SAUERBRATEN
In large bowl or crock, combine 2
medium onions, sliced, 1/2 lemon,
sliced, 2 1/2 cups water, 1 1/2 cups
red wine vinegar, 12 whole cloves, 6
bay leaves, 6 whole black
peppercorns, 1 tbsp sugar, 1 tbsp salt
and 1/4 tsp ground ginger.
Add one 4 Ib beef rump roast,
turning to coat.
Cover and refrigerate about 36
hours; turn meat occasionally.
Remove meat; wipe dry. Strain
marinade and reserve. In Dutch oven
brown meat on all sides in 2 tbsp hot
shortening; add strained marinade.
Cover; cook slowly 2 hours.
Remove meat. For each cup gravy
combine 3/4 cup meat juices and 1/4
cup water; add 1/3 cup broken
gingersnaps. Cook and stir until
thick.
ROULADEN
1 lb boneless round steak 1/4 inch
thick
4 slices of bacon, diced
1/4 cup chopped onion
1/2 cup celery
4 oz chopped mushrooms
1/2 cup sweet relish
1/4 cup ketchup
1/2 cup water
1 chicken boullion cube
1 tsp salt
4 tbsp flour
4 tbsp water
2 or 3 tbsp sherry or wine
Cut steak into four pieces and
pound thin until pieces are about 7
inches by 4 inches.
Fry bacon; saute onion, celery and
mushrooms in drippings until golden.
Add relish, spread equally on four
pieces of steak. Roll.
Place in baking dish, mix