The Rural Voice, 1994-03, Page 44water; let stand one minute. Add
remaining maple syrup and bring to
boil, stirring constantly until gelatin
is dissolved. Gradually stir in ice
cream and carrots until smooth. Pour
over crust.
Chill 3 hours or overnight. Serve
garnished with nuts.
COUNTRY STYLE SPARERIBS
AND CABBAGE
4 Ib (2 kg) country style pork
spareribs or back ribs
1/2 cup (125 ml) water
2 tbsp (25 ml) vegetable oil
2 tbsp (25 ml) minced garlic
(about six cloves)
1 can (14 oz/398 ml) tomato or
pizza sauce
1/4 cup (50 ml) maple syrup
1 tbsp (15 ml) Worcestershire
sauce
1/2 tsp (2 ml) tabasco sauce
1 small head cabbage, coarsely
shredded (about 20 cups/5 L)
2 onions, thinly sliced
1/2 tsp (2 ml) salt
Cut spareribs into 2 -rib portions;
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STRONG, DURABLE
CONSTRUCTION
FOR TRANSPORT OR
STORAGE
Sizes from 20 gallons -
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Hundreds of tanks in stock
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30 Neville St.
New Hamburg, Ont.
NOB 2G0
(519) 662-2352
1 (800) 265-2268
40 THE RURAL VOICE
arrange in single layer in casserole,
roasting pan or Dutch oven. Sprinkle
with water; cover tightly with lid or
foil and bake in 350°F (180°C) oven
for one hour.
Meanwhile, in small skillet, heat
oil over low heat; cook garlic,
without browning and stirring often,
for seven to 10 minutes. Stir in
tomato sauce, maple syrup,
Worcestershire and tabasco. Remove
from heat and set aside.
Remove ribs from pan and drain
off all fat. Add cabbage, onions and
salt, tossing to combine and firmly
pressing down into pan. Brush both
sides of ribs with sauce; nestle into
cabbage mixture. Spoon half of the
remaining sauce over ribs, letting it
run down sides. Bake in 350°F
(180°C) oven uncovered, for 15
minutes. Add remaining sauce to ribs,
bake 15 to 25 more minutes or until
cabbage is hot and cooked as desired,
stirring cabbage occasionally.
Remove ribs to centre of serving
platter; stir cabbage mixture and
arrange around ribs.
NOW OPEN
IN
MILVERTON
BENNY'S PUB &
DINING ROOM
595-2121
&
BENNY'S PIZZA
595-2122
COME AND ENJOY OUR
BUFFET SUPPERS
FRIDAY & SATURDAYS
5 TO 9 P.M.
SUNDAY BRUNCHES
11 A.M. TO 2 P.M.
PHOTO ID REOUIRED
PEAR AND MAPLE BREAD
PUDDING
4 ripe pears
2 tbsp (25 ml) lemon juice
2 tbsp (25 ml) butter
1/3 cup (75 ml) maple syrup
3 cups (750 ml) stale white bread
cubes
2 eggs
2 egg yolks
1 3/4 cups (425 ml) milk
1 tsp (5 ml) vanilla
Peel, core and slice pears; toss
with lemon juice to prevent
browning. In skillet, melt butter over
medium-high heat; cook pears and 2
tbsp (25 ml) of the maple syrup,
stirring occasionally, for seven to 10
minutes or until pears are tender and
liquid has evaporated. Stir in bread
cubes. Spread pear mixture in 8 in. (2
L) square baking dish and set aside.
In bowl, whisk together eggs,
yolks, milk, remaining maple syrup
and vanilla; pour over pear mixture.
Topping:
1/3 cup (75 ml) chopped walnuts
2 tbsp (25 ml) packed brown sugar
1 tbsp (15 ml) butter, softened
In small bowl, combine walnuts,
brown sugar and butter, sprinkle over
pudding. Place baking dish in large
shallow pan and pour in enough hot
water to come halfway up sides of
dish; bake in 325°F (160°C) oven for
about 45 minutes or until just set in
centre. Serve warm or cool.
MAPLE POACHED PEARS
WITH BRIE
6 large fresh pears
1 cup (250 ml) maple syrup
1/2 cup (125 ml) butter
1 wedge (250 g) Brie cheese, cut
into 12 wedges
Cut pears in half; peel. Core if
desired. In large frypan, combine
maple syrup and butter. Cook and stir
over medium heat until mixture boils
and is smoothly combined. Add pear
halves. Cover; reduce heat and
simmer 10 minutes or until pears are
tender, basting occasionally with
syrup mixture. With slotted spoon
remove pears; keep warm. Cook and
stir syrup mixture over high heat until
thickened as desired.
To serve, place 2 pear halves and
2 wedges of Brie on each dessert
plate. Spoon syrup mixture over a11.0