The Rural Voice, 1995-10, Page 42Rural Living
Summer's end brings fall fare
Selected by Bonnie Gropp
There's a crispness in the air as
fall arrives and in the produce too.
Apples, cauliflower and broccoli are
the crops of the season. From
suppertime, to snacks or salad,
fall's harvest brings wholesome
goodness to any meal
ROLLED APPLE -STUFFED
TURKEY BREAST
5 lb (2.5 kg) boneless turkey
breast, skinned
pinch each salt and pepper
3/4 cup (175 ml) apple juice or
apple cider
2 tbsp (25 ml) dry white wine
1 tbsp (15 ml) curry powder
1 small onion, minced
1 stalk celery, chopped
1 tbsp (15 ml) butter
2 McIntosh apples, peeled and
diced
2 slices whole wheat bread,
crumbled
1/2 tsp (2 ml) poultry seasoning.
Sauce:
1 cup (250 ml) chicken broth
1 tbsp (15 ml) cornstarch
1 tsp (5 ml) ground ginger
Garnish:
spinach leaves
unpeeled McIntosh apple slice
Trim fat from turkey and
discard. Flatten with meat mallet to
an even thickness. Sprinkle with
salt and pepper.
Combine apple juice, wine and
curry powder. Reserve 1/2 cup (125
ml) to use for making sauce.
In skillet, saute onion and celery
in butter five minutes or until
softened. Stir in 1/4 cup (50 ml)
apple juice mixture, apple, bread
crumbs and poultry seasoning.
Spread down centre of turkey breast
to within 2 inches (5 cm) of sides.
Roll up, jelly -roll fashion, starting
with short side. Tie at 2 inch (5 cm)
intervals with heavy string. Place
scam side down on rack in shallow
38 THE RURAL VOICE
This quick and easy -to -prepare Rolled Apple -Stuffed Turkey Breast is a fabulous
entree that looks as if you spent hours slaving over a hot stove.
roasting pan. Brush with 2 tbsp (25
ml) apple juice mixture. Roast,
basting occasionally, in 325°F
(160°C) oven 1 1/2 hour or until
meat thermometer registers 185°F
(85°C).
Sauce:
In saucepan, combine reserved
apple juice mixture, chicken broth,
cornstarch and ginger; bring to boil.
Reduce heat and cook, stirring
constantly, until thickened and
smooth.
Line platter with spinach. Place
turkey on spinach; remove string.
Let stand 10 minutes before slicing.
Garnish with apple slices. Serve
sauce over turkey slices.
BEEF AND POTATO SALAD
PARISIENNE
1 lb (500g) lean cooked beef, cut
in thin 1/2 x 2 inch (1 x 5 cm) strips
3 large potatoes, cooked, peeled
and cubed
1 cup (250 ml) broccoli florets,
blanched
1 cup (250 ml) cauliflower
florets, blanched
2 stalks celery, sliced
1/2 cup (125 ml) thinly sliced
greenhouse cucumber
1/4 cup (50 ml) chopped green
onions
1/4 cup (50 ml) chopped fresh
parsley
2 medium tomatoes, cut in
wedges
Dressing:
1/3 cup (75 ml) olive oil
3 tbsp (50 ml) red wine vinegar
2 cloves garlic, crushed
2 tbsp (25 ml) hot horseradish
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
In large bowl, mix together beef,
potatoes, broccoli, cauliflower,
celery, cucumber, onions and
parsley.
Dressing:
Whisk together oil, vinegar,
garlic, horseradish, salt and pepper.
Pour over salad mixture and toss
lightly. Place tomato wedges on
top. Cover and refrigerate 30
minutes or longer.