The Rural Voice, 1996-11, Page 37broth or water, mustard, honey, salt
and curry. Cook noodles according to
package directions. In large frying
pan, heat oil over medium-high heat.
Saute pork until well browned on all
sides, about 2 minutes. Stir in snow
peas and onions and saute 3 minutes
longer or until tender. Stir in sauce
and cook until thickened. Add orange
pieces, heat through. Drain pasta.
Serve topped with pork mixture.
CHICKEN AND ROTINI
WITH PESTO
4 cups (1 L) uncooked rotini or
fusilli (corkscrew pasta)
1/2 cup (125 mL) pecan pieces
1/2 cup (125 mL) fresh basil
1/2 cup (125 mL) fresh parsley
1 clove garlic
1/2 cup (125 mL) grated parmesan
cheese
1/2 cup (125 mL) vegetable oil
salt and pepper
1 tbsp (15 mL) vegetable oil
1 lb (500 g) boneless chicken
breasts, cut into 1 -inch (2.5 cm)
cubes
2 cups (500 mL) steamed
vegetables (sliced carrots, cubed
squash, or broccoli)
Cook pasta according to package
directions. In blender or food
processor combine pecans, basil,
parsley, garlic and cheese; process for
I minute to finely chop. With motor
runnings, lowly add 1/2 cup (125
mL) oil; process for 30 seconds
longer. Add salt and pepper to taste.
In frying pan, heat 1 tbsp (15 mL)
vegetable oil. Add chicken cubes and
saute over medium-high heat for
about 4 minutes or until lightly
browned. Drain pasta and toss with
pesto. Gently stir in chicken and
steamed vegetables.
SWEET AND SOUR
LEFTOVER BEEF
Use up your last bits of leftover roast
in this quick and tangy sauce. Serve
over rice with steamed celery and
green pepper.
1 tbsp (15 mL) butter or margarine
2 cups (500 mL) cubed cooked
roast beef
1 tbsp (15 mL) flour
1 cup (250 mL) pineapple bits,
undrained
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) hot water
1 tsp (5 mL) dry mustard
1 pkg dry onion soup mix
In a skillet, melt butter. Add beef
cubes and heat for 2 minutes. Sur in
flour. Combine remaining
ingredients, add to beef and mix
thoroughly. Simmer for 20 minutes
uncovered.
QUICK FALL VEGETABLE
PRIMAVERA
3 cups (750 mL) Targe shells
1 tbsp (15 mL) vegetable oil
2 1/2 cups (625 mL) broccoli
pieces (1-inch/2.5 cm)
1 1/2 cups (375 mL) sliced
mushrooms
1 cup (250 mL) fresh or frozen
green peas
1 medium zucchini, cut into
julienne strips
1 small onion, chopped
2 medium tomatoes, chopped
1 tsp (5 mL) dried basil leaves
1/4 tsp (1 mL) salt
1/2 cup (125 mL) light cream
1/3 cup (75 mL) grated parmesan
cheese
Cook shells according to package
directions. In large frying pan, heat
oil over medium heat. Saute broccoli,
mushrooms, peas, zucchini, onion,
tomatoes, basil and salt until tender, 6
to 8 minutes. Drain shells well; return
to saucepan. Sur in cream and cheese.
heat over low heat until cheese melts.
Stir into vegetables until well
blended. Serve immediately.
FISH FILLETS CATALAN
1/2 Ib (250 g) thawed fresh -frozen or
fresh fish fillets *
2 tbsp (25 mL) butter or margarine
2 tbsp (2i tnL) chopped onion
1 small tomato, peeled, seeded and
chopped
2 tbsp (25 mL) water
I . gg. lightly beaten
2 tbsp 25 mL) chopped green onion
Sprinkle fish fillets with salt; pan fry
in 1 tbsp (15 mL) hot butter for 3-4
minutes per side or until slightly
browned; remove to a plate and keep
warm.
Melt remaining buttcr and saute
onion until tender.
Stir in tomato and water and simmer
3 minutes.
Place fillets in sauce, pour cgg over
and cook, stirring cgg until just set.
To serve sprinkle with green onion
*Use North Atlantic cod, haddock,
pollock, solc, flounder or
walleye/pickerel.0
BEAUTIFUL FIRES
Drop by and see the beautiful, energy efficient
Regency Fireplaces on display.
Bring this magazine to us before November 16 and
get 5100.00 credit towards the purchase of a new
Regency fireplace.
thAo,
lisigefock
...the heart ofa home
HEARTH & HOME
Hwy. 70, 2 1/2 miles east of Shallow Lake
519-371-4155
Hours: Tues. - Fri. 9 - 5, Sat. 9 - 1
NOVEMBER 1996 33