The Rural Voice, 1998-04, Page 59(200°C) oven for 30 to 45 minutes or
until tender. Let cool enough to
handle; squeeze out garlic from
cloves into small bowl.
Meanwhile peel tomatoes; cut in
half, remove seeds and chop. In Targe
saucepan heat oil over medium heat;
cook onion and carrot for a couple of
minutes or until softened. Add
tomatoes, vegetable stock and garlic;
bring to boil. Reduce heat, cover and
simmer for 15 minutes or until
tomatoes are soft.
Transfer to food processor or
blender; purEe until smooth. Return
to saucepan; stir in basil, vinegar,
cayenne and salt. Serve sprinkled
with croutons.
MEDITERRANEAN TOMATO
SALAD
Cook 1 cup (250 mL) instant
couscous as directed on package (or
substitute 2-1/2 cups [625 mL]
cooked rice). Cool completely; place
in medium bowl Gently stir in 3
chopped tomatoes and 1/2 cup (50
mL) each, chopped fresh basil and
parsley.
Whisk together 1/4 cup (50 mL)
lemon juice, 1 tbsp (15 mL) olive oil
and 1 minced garlic clove. Toss with
couscous mixture; add salt and
pepper to taste.
Serve immediately or refrigerate.
Just before serving, taste and add
more lemon juice, salt and pepper if
necessary.
MARINATED TOMATO PASTA
In large bowl, stir together 4
chopped tomatoes, 1 cup (250 mL)
crumbled Asiago cheese or diced
mozzarella, 2 tbsp (25 mL) each
balsamic vinegar and olive oil and
1/4 tsp (1 mL) chili flakes.
Let stand at room temperature or
refrigerate, stirring occasionally, until
ready to use.
Meanwhile, bring large pot of
salted water to boil. Add 454 g
package of your favourite pasta.
Cook until tender; drain well.
Add to tomato mixture; stir in 1/4
cup (50 mL) chopped fresh basil, salt
and pepper to taste. Serve with grated
parmesan cheese.
PROVENCAL TART
Bake 12 tart shells. Just before
serving, stir together 2 seeded and
finely diced tomatoes, 2 tbsp (25 mL)
each finely chopped black olives,
fresh parsley and basil, 1 tbsp (15
mL) drained capers, and salt and
pepper to taste. Gently stir in 4 oz
(125 g) crumbled goat cheese. Spoon
into tarts; reheat slightly in 300°F
(150°C) oven until warm, if desired.
CUCUMBER AND PROSCIUTTO
ROLL -UPS
Slice cucumber into either 1/2
inch (1 cm) wedges or slices. Dab
each with about 3/4 tsp (4 mL)
herbed cream cheese or goat cheese.
Wrap a thin strip of prosciutto around
cucumber wedge, using cream cheese
to "glue" prosciutto cnds to
cucumber. Serve as an appetizer.
SPICY CUCUMBER SANDWICH
Cut half cucumber into 1/2 inch (1
cm) pieces; set aside. Heat 2 tsp (10
mL) vegetable oil in frying pan over
medium heat. Add 1 small chopped
onion, 1 minced garlic clove, 1 tsp (5
mL) curry powder and a generous
pinch of cayenne; cook 1 minute.
Add cucumber, stir -fry until
cucumber is hot.
Toss with 1 cup (250 mL) strips
leftover cooked meat (such as
chicken, beef or pork) ant 2 tsp (10
mL) soy sauce; cook until hot.
Remove from heat; stir in 3 tbsp (45
mL) plain yogurt. Use to fill picas.
SLICED CUCUMBER WITH
FRESH MINT DRESSING
Thinly slice cucumber and arrange
on platter. In bowl, whisk together 2
tbsp (25 mL) white wine vinegar, 1
minced garlic clove and a pinch of
granulated sugar. Whisk in 1/3 cup
(75 mL) olive oil. Stir in 1/4 cup (50
mL) finely chopped fresh mint. Add
salt and pepper to taste. Drizzle over
cucumber. (If making dressing in
advance, add mint just before
serving.)
COOLING LOW-FAT
CUCUMBER AND DILL SOUP
Grate 1 cucumber, place in large
bowl. Stir in 4 cups (1 L) buttermilk,
1/2 cup (125 mL) plain yogurt, 1/2
cup (125 mL) finely chopped dill, 2
minced garlic cloves, salt, pepper and
hot pepper sauce to taste. Refrigerate
until chilled. Serve sprinkled with
croutons.0
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• Independent 4 -wheel shaft drive
• Push-button, true 4 -wheel drive
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369-3594
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APRIL 1998 55