The Rural Voice, 1995-04, Page 45to 15 minutes. Place drained
vegetables in pan with pan juices;
pour melted butter over vegetables.
Sprinkle with 2 tbsp mint, 1 tbsp
watercress, 1 tbsp dill weed and 1/4
tsp salt; spoon pan juices over
vegetables. Bake for 10 to 15 minutes
or until heated through. Serve
vegetables around lamb.
MINTED TRIFLE
Cake:
4 eggs, separated
3/4 cup sugar
1 tsp grated orange peel
1/2 tsp vanilla
3/4 cup all purpose flour
1/4 cup butter or margarine,
melted, cooled (but not solidified)
Custard:
1/2 cup sugar
1 (1/4 ounce) envelope
unflavoured gelatin
2 1/2 cups half-and-half
4 egg yolks, slightly beaten
2 tbsp white creme de menthe*
1 tsp grated orange peel
1/2 tsp vanilla
1/3 cup coarsely chopped fresh
mint leaves
Strawberry puree
1 pint (2 cups) strawberries, hulled
1/3 cup powdered sugar
Fruit:
1 pint (2 cups) strawberries,
hulled, halved
1 nectarine or peach thinly sliced
mint leaves
Heat oven to 350°F. In small
mixer bowl beat 4 egg whites at high
speed, scraping bowl often, until stiff
peaks form (1 to 2 minutes). Set
aside. In large bowl whisk together 4
egg yolks, 3/4 cup sugar, 1 tsp
orange peel and 1/2 tsp vanilla until
thick and light. Gradually fold in egg
whites alternately with flour;
gradually fold in cooled butter. Pour
into greased and floured 9 inch round
cake pan. Bake for 25 to 30 minutes
or until cake begins to pull away
from sides of pan. Let stand 15
minutes; remove from pan. Cool
completely. Meanwhile, in 2 quart
saucepan combine 1/2 cup sugar and
gelatin. Gradually stir in 1 1/2 cups
half-and-half. Cook over medium
heat, stirring constantly, until
mixture just comes to a boil (10 to 15
min). In medium bowl place 4 egg
yolks. Stir half of heated half-and-
half mixture into egg yolks. Return to
saucepan with remaining half-and-
half mixture. Continue cooking
stirring occasionally, one minute. Stir
in creme de menthe, 1 tsp orange
peel and 1/2 tsp vanilla. Cover;
refrigerate until thickened (about 1 to
1 1/2 hours). Gradually whisk in
remaining cup half-and-half and 1/3
cup mint leaves. Meanwhile in 5 cup
blender container place one pint
strawberries. Blend on high speed
until pureed (1 to 2 minutes).
Continue blending gradually adding
powdered sugar, until dissolved (1 to
2 minutes). Refrigerate about one
hour. Tear cake into bite size pieces;
place 1/2 of pieces in medium size
glass serving bowl. Pour about 1/2
strawberry puree over cake; top with
1/2 custard and 1/2 halved
strawberries. Repeat with remaining
cake pieces, strawberry puree and
custard. Garnish with remaining
strawberries, sliced nectarine and
mint leaves.
* 1/2 tsp mint extract can be
substituted for 2 tbsp creme de
menthe.°
BRUSSELS LIVESTOCK
887-6461 `i
887-6811.
S • ECIA
LAMB & GOAT SALE
April 6 at 1:00 p.m.
No Sale Fri. Apr 14
(Good Fnday)
54LL SM. AUIL 1�
nn lieu of oodFriday)
Tuesdays 9 a.m.
Thursdays 10 a.m.
Fridays 10 a.m.
1 p.m.
- Fed Cattle, Cows, Bulls
- Bob Calves, Veal, Lambs & Goats
- Stockers
- Pigs
Confidence • Trust • Service
WESTERN STOCKERS AVAILABLE FOR PRIVATE SALE
SHILLALAH SUFFOLKS
• Some of Canada's Oldest Bloodlines •
Bred for Traditional Meat Type and High Production
• Our Scottish E.T. lambs look Great!!!
• Taking orders now for quality 1995 winter born ram
and ewe lambs
• Grain fed freezer lamb cut to your specifications
• Lambskins
Don & Florence Pullen
Box 715, Clinton, Ontario NOM 1L0 1r-1
(519) 233-7896
APRIL 1995 41