The Rural Voice, 1999-01, Page 41through 45-60 minutes. Stir in
cranberries and bake 30 minutes
longer.
VEGETABLE CURRY
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
3 medium potatoes (about 1
Ib/500g) peeled and cubed
1 tbsp (15 ml) curry powder
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) pepper
2 1/2 cups (625 mL) vegetable or
chicken broth
2 cups (500 mL) cubed peeled
butternut squash (about half medium
squash
1 can (19 oz/540 mL) lentils
(optional) drained and rinsed
salt
1/2 cup (125 mL) fresh coriander
leaves
hot cooked rice
In Dutch oven or large saucepan,
heat oil over medium-high heat. Add
onion, green pepper and garlic; cook
until slightly softened, about 4
minutes. Add potatoes; sprinkle with
curry, flour, cumin and pepper; cook
stirring for 30 seconds.
Stir in broth; bring to boil. Reduce
heat and simmer 15 minutes. Add
squash; simmer, stirring occasionally,
until vegetables are tender, 30-35
minutes. Stir in lentils, if using and
cook just until heated through.
Season with salt and more pepper
to taste. Sprinkle with coriander and
serve over rice.
SKILLET CHICKEN AND
VEGETABLES PROVENcALE
2 tbsp (25 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 Ib (500 g) boneless skinless
chicken (breasts or thighs) cubed
1 tsp (5 ml) dried thyme leaves
1/2 tsp (2 mL) dried rosemary
leaves, lightly crushed
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) chicken broth
1 can (19 oz/540 mL) stewed
tomatoes
2 cups (500 mL) cubed peeled
butternut squash
1 sweet green pepper, roughly
chopped
1 1/2 cups (375 ml) quartered
mushrooms (about 4 oz/125 g)
3 tbsp (50 mL) fresh parsley
In large skillet or Dutch oven, heat
oil over medium-high heat. Add
onion and garlic; cook until lightly
softened, about 3 minutes. Add
chicken; stir -fry about 1 minute or
until lightly coloured. Sprinkle with
thyme, rosemary and pepper; cook,
stirring for 30 seconds.
Stir in broth, scraping up any
brown bits on bottom of pan. Stir in
tomatoes, squash, green pepper and
mushrooms; bring to boil. Reduce
heat, cover and simmer, stirring
occasionally, until squash is tender,
about 30 minutes.
Sprinkle with parsley.
SPICY BEEF ITALIANO
3/4 cup (175 mL) uncooked rotini
I Ib (500 g) boneless sirloin
streak, cut into thin strips
1 tsp (5 ml) vegetable oil
1/2 (125 mL) chopped green
pepper
3 tbsp (45 mL) all purpose flour
1 (19 oz/540 mL) can stewed
tomatoes
1 (7 1/2 oz/213 mL) can tomato
sauce
1/2 envelope onion soup mix
1/2 tsp (2 mL) oregano
1/4 tsp (1 mL) salt
dash ground pepper
1/2 cup (125 mL) shredded
mozzarella cheese (optional)
green pepper rings
Cook rotini according to package
directions; drain. In large nonstick
frypan, saute beef in hot oil over high
heat for 1 to 2 minutes. Add green
pepper and cook 2 minutes longer or
until beef is browned. Push beef and
peppers to one side of pan and blend
flour with pan juices using a whisk.
Stir in tomatoes, tomato sauce,
onion soup mix and seasonings. Cook
stirring often, until thickened. Spoon
into 1. 1/2 quart (1.5 L) casserole.
Bake uncovered at 350°F (180°C)
for 20 minutes. Sprinkle with cheese,
if desired. Return to oven for 5
minutes. Garnish with green pepper
rings.
SAVOURY BEEF STEW
3 tbsp (45 mL) all purpose flour
1/2 tsp (2 ml) salt
1/2 tsp (2 mL) freshly ground
PePPer
1 1/2 lbs (750 g) stewing beef, cut
in 1 -inch (2.5 cm) cubes
2 tbsp (30 mL) vegetable oil
2 cloves garlic, minced
2 onions, chopped
1
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried marjoram
4 cups (1 L) beef stock, make
from beef bouillon cubes
1 51/2 oz/I56 mL) can tomato
paste
1 tbsp (15 mL) brown sugar
2 tsp (10 mL) worcestershire sauce
1 bay leaf
6 carrots, sliced
2 stalks celery, diced
2 medium potatoes, cut in eighths
1 cup (250 frozen peas
Combine flour, salt and pepper in
a bag. Shake beef cubes in seasoned
flour; shake off excess. In Targe
heavy skillet, over medium-high heat,
brown beef cubes in oil, turning to
brown all sides. ,
Push beef to one side and stir in
garlic, onion, thyme and marjoram.
Cook until soft, about 3-5 minutes.
Add beef stock, tomato paste,
brown sugar, worcestershire sauce
and bay leaf — bring to boil; reduce
heat and cover. Simmer covered for
1 hour, stirring occasionally. Add
vegetables, except peas, and cook
until tender about 30 minutes. Add
peas and cook 5 minutes longer.
Serve in bowl with crusty bread.0
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JANUARY 1999 37