minutes BAKE 1 hour
cup apple cider
cup rolled oats
cup chopped green onions
tbsp Dijon-style mustard
tsp poultry seasoning
360 gm ground pork
360 gm ground cooked ham
350 gm fresh baby spinach
tbsp vegetable oil
recipe Quick Dill Sauce,
1. Preheat oven to 350°F. In a bowl beat 2 eggs
and cider with wire whisk to combine. Stir in
oats, green onions, mustard, poultry'
tsp black pepper. Add pork
and ham; mix well. Lightly' pat mixture into
an 8><4x2-inch loaf pan.
Bake for 1 to 1V4 hours. Spoon off fat. Let
stand 10 minutes before serving.
Meanwhile, in large non-stick pan heat 1
tbsp hot oil over medium heat Break half the
eggs into pan. Sprinkle with salt and pepper.
Reduce heat to low. Cover and cook 3 to 4
minutes or until whites are set and yolks start
to thicken. Repeat with remaining eggs.
Remove from pan; cover and keep warm.
In the same pan (wipe out pan with paper
towel, if needed) cook spinach half at a time,
in 1 tbsp hot oil just until wilted. Remove
To serve, place some spinach on plate. Top
with ham loaf slice, egg. Quick Dill Sauce,
and fresh dill.
MAKES 8 servings
Quick Dill Sauce
In small saucepan stir
cup sour cream, V
mayonnaise, 2 tsp cider vinegar, and 1 tsp
Dijon-styie mustard. Cook and stir over
medium-low heat until hot. Thin with milk if
needed. Add 2 tbsp finely chopped fresh dill.
cal, 29 gm fat, 125 mgchol,
736 mg sodium, 9gm curb, 2 gm fibre,
19 gm pro.
NUTTY MEATLESS LOAF
A vegetarian delight, this meatless loaf is
packed with protein from the
A dash of
garam masala makes the dish favourable to the
Indian palate. Serve it hot for best flavour.
PREP 30 minutes BAKE 35 minutes
STAND 15 minutes OVEN 350°F
cups dry red
medium carrots, shredded
cup snipped dried apricots
and/or golden raisins
medium onion, chopped
stalk celery, chopped
tsp garam masala
cloves garlic, minced
tbsp vegetable oil
eggs, lightly beaten
cups cooked brown rice
cup w'alnuts, toasted and chopped
cup mango chutney
cup chopped red sweet pepper
cup chopped peeled fresh mango
Coriander leaves (optional)
Preheat oven to 350°F. In medium
saucepan bring 3 cups water and lentils to
boil; reduce heat. Cover; simmer 10 to 15
minutes or until tender. Drain; set aside.
In 10-inch pan cook carrots, apricots,
onion, celery, garam masala, and garlic in hot
oil for 5 minutes or until tender.
In large bowl combine eggs, cooked lentils,
carrot mixture, brown rice, 2/3 cup of the
nuts, half the chutney, and 1 tsp salt.
Firmly press lentil mixture into a greased
9- or 9 V
-inch deep-dish pic plate. Bake,
uncovered, 25 minutes. In small bowd
combine remaining chutney with sweet
pepper, mango, and remaining nuts.
Evenly spoon chutney mixture on loaf.
Bake 10 minutes more or until chutney' is
heated through. Sprinkle with coriander
leaves. Let stand 15 minutes; cut in wedges
and serve hot
12gmfat, 79 mgchol,
496 mg sodium, 53 gm carb, 13 gm fibre,
as easy as
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