i‘ ? 1 f f 1 Home Ec Teacher Finds Cooking To be Her Niche in Life 1 i Lynda Henderson has found make sandwiches by herself and that was the beginning of her cookcooking to be her niche in life She teaches home economics at ing career Mt Ogden Junior High School She caters for weddings and parShe won first place in a recipe ties for family members and f j I contest and was awarded $750 for it The recipe she made up and perfected for the MountainWest Savings Co Contest last summer was for “Pizza in a Roll She claims it is simple to make and has a very distinct Italian flavor Ms Henderson hopes to someday attend the American Culinary in New York and have the opportunity to be a chef in a famIn-stit- ue ous restaurant When she was 7 years old she convinced her mother she could friends Ms Henderson taught home economics at Washington Junior High School for 11 years and has been at Mt Ogden for the past two years She teaches both cooking and sewing “I have very few discipline problems in my cooking classes because cooking and is something the students take because they like to eat “I have as many boys in some of my classes as girls and we have a lot of fun” she said “Among the projects the students have enjoyed is preparing foods from different countries which we have done in cooperation with social studies teachers “In 1976 we held a Bicentennial Pilgrim’s Feast and my last year at Washington Junior we held a Middle East Bazaar assisted by a teacher who had been in Egypt and Israel” she said “One day I was giving a demonstration on making malted milk in the blender and got the rubber spatula stuck in the blades and spattered everyone next to it I tried to make a quick recovery by telling them this is what not to do “I have caught students putting salt in the food in place of sugar and then wonder what was wrong with it” For the past seven summers Ms Henderson has assisted in the food program at the school and has Club cooking to young taught in her neighborhood for four girls years A graduate of Brigham Young University in home economics Ms Henderson has taken classes from the Gabby Gourmet and T Upton Ramsey at Fred Wix’s in Salt Lake 4-- H City She has taken trips to Hawaii and Europe and hopes to travel extensively after she retires When asked about marriage Ms Henderson said “I’m not interested in marriage at present Being single I can go and do what I She says she enjoys living at home with her parents Mr and Mrs John R Henderson Together they have furnished and decorated their home Her father is a finish carpenter and has made several pieces of hardwood furniture including a large grandfather clock out of a walnut tree from Slaterville She has assisted him in finishing some of the pieces She made the draperies for their home and helped her mother with the decorating Among her hobbies are collecting thimbles ’and antique sewing supplies and making her own clothes She also makes clothes for her two neices and other people She likes to try out new recipes and adapt them to her own likes Different Greek foods such as Feta cheese made from goats’ milk is among her favorite foreign foods along with the Oriental flavor of sweet and sour and seafoods and rich French recipes She tries recipes from various gourmet magazines and one of her favorite books is “Greek Cooking at Its American Best” written by Ellen Furgis She says she enjoys decorating cakes for special occasions and helping others in the area of home want” economics ' f i 1 7 ! 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Ym ’tj - iV s ' PIZZA IN A ROLL is Lynda Henderson’s original tl v '" e Vlwli Mitll It took first place in a contest Here's Original Pizza in Roll Other Favorite Recipes of Hers Lynda Henderson shares her original recipe for Pizza in a Roll which took first place in a recipe contest For the crust she used the thin Greek filo sheets instead of regular pizza crust She also shares recipes she has collected which have become her favorites including: Refrigerated Dinner Rolls Brown Sugar Muffins Widow’s Quiche from Fred Wix’s Gabby Gourmet Mustard Sauce for Giving Cheesy Gelatin Salad French Vanilla FUling for chocolate cupcakes and Sour Cream Fudge 1-- 12 12 cup butter or margarine 1 cup brown sugar 1 egg 2 cups sifted white flour 1 teaspoon baking soda 14 teaspoon salt pound ground beef cans size) tomato sauce 12 teaspoon salt 18 teaspoon salt 1 teaspoon sugar 34 teaspoon oregano flakes 14 teaspoon garlic salt 2 teaspoons dehydrated onions 1 teaspoon Italian seasoning 1 2 ounce) sliced mushrooms jar drained 12 cup chopped pepperoni 2 cups grated mild Cheddar cheese 1 cup butter melted Grated Mozzarella cheese Chopped black olives 1 pound package filo (strudel pastry leaves) Brown ground beef and crumble with a fork Combine ground beef tomato sauce salt pepper sugar oregano garlic onion Italian seasoning mushrooms and pepperoni For each roll use 2 filo sheets Place one sheet on counter spread with melted butter Put the second filo sheet on top and spread 2 (8-oun- ce (2-1- with butter Place half of the filling about 2 inches from the end of the filo Sprinkle cheese on filling Roll 2 times Fold over the sides and continue rolling teacher at Mt REFRIGERATED CRESCENT ROLLS 2 tablespoons active dry yeast 14 cup warm water 1 cup milk 14 pound margarine or butter 4-- 12 set aside Scald together milk and margarine or butter in a saucepan In a mixing bowl beat eggs Add sugar and salt and mix Add scalded milk mixture Add 2 cups of flour and beat Add yeast and beat - Add balance of the four and mix to make a soft dough Cover let rise until double in bulk ROD BOAM 1 t Cream margarine or butter and brown sugar until fluffy Add egg and mix well Sift flour baking soda and salt together Add dry ingredients alternately with milk beginning and ending with flour Add vanilla Line muffine tins with cupcake papers Fill tins 23 full Bake at 375 degrees F for 15 to 20 minute Make 16 muffins THE 12 cup manonnaise’ tablespoons flour 12 cup half and half or milk 2 eggs beaten cup diced crab shrimp ham or bacon 2 1-- 12 (pre-cooke- d) 14 pound butter 2 tablespoons flour 12 cup prepared mustard 12 cup vinegar cup sugar 1 cup canned ' bouillon (consumme with gelatin) In a large saucepan melt butter and stir in y 1-- 12 flour Add mustard vinegar sugar and bouillon Cook for 10 minutes Serve hot overmeat or pur into pretty glasses and decorate Good hot or cold Will keep for several give-awa- y weeks CHEESY GELATIN SALAD 1 package (3-oun- orange flavored gelatin y ' tablespoons flour tablespoons granulated sugar 1 cup milk 12 cup margarine 12 cup vegetable shortening 34 cup granulated sugar 1 teaspoon vanilla Dash of salt Mix together in a small saucepan 5 tables-pon- s flour 5 tablespoons sugar and milk anc cook stirring constantly until thick Cool Pour into a small electric mixer bowl and add margarine shortening 34 cup sugar vanilla and salt Beat on high speed for' five minutes Spoon into a pastry bag Using a No 18 tip inject the filling into the center of baked chocolate cupcakes Push the tip from the top into the center of the cupcake and insert with filling Frost cupcakes with chocolate frosting Makes enough filling for about 2 dozen cup-- : 5 5 WIDOW'S QUICHE 6 to 8 ounces Swiss cheese or Monterey Jack cheese grated 13 cup green or yellow onion diced 18 teaspoon nutmeg Parsley flakes Unbaked pie shell In large mixing bowl combine mayonnaise flour eggs and half and half or milk Blend mixture well Add other ingredients except parsley and lightly blend Pour into unbaked pie shell Sprinkle with parsley Bake in preheated 350 degree F oven for 40 to 45 minutes Serves 6 to 8 For Christmas and special occasions Mrs Henderson makes a mustard sauce which is especially good with all meats but especially good with ham o FRENCH VANILLA FILLING FOR CHOCOLATE CUPCAKES cup milk MUSTARD SAUCE FOR GIVING eggs 12 cup sugar 2 tablespoons salt ' cup flour Dissolve yeast in warm water in a cup and Photo by teaspoon vanilla 1 1 ' 3 ARLENE IRWIN f 350 30 rolls - Story by to 40 minutes or degrees F oven for until light brown To serve place on serving dishes and garnish with grated Mozzarella cheese chopped olives and a spring of parsley' Makes about 8 at LYNDA HENDERSON is a home economics Ogden Junior High School Place rolls on ungreased baking sheet Bake drained crushed pineapple Let mixture set in refrigerator until consistency of soft jelly Fold whipped cream and Cheddar cheese into gelatin mixture Pour-intgelatin mold and refrigerate until completely set Serves eight Ms Henderson dresses up cupcakes with a special filling which she inserts in the cooked cupcake She then tops them with frosting BROWN SUGAR MUFFINS PIZZA IN A ROLL 1 cup boiling water 13 cup sugar Juice of 1 lemon 1 cup drained crushed pineapple 1 cup whipped cream 1 cup mild Cheddar cheese grated Dissolve gelatin in boiling water Add sugar and lemon juice and mix well Add 1 cup 1 Refrigerate overnight hours beRemove from refrigerator fore time to serve Divide dough in half Roll each half into a circle Spread with melted butter Cut into pie shape wedges roll in cresewt shapes place on a greased baking sheet Cover Allow to rise until double in bulk Bake at 375 degrees F for 20 to 25 minutes Makes about 2 dozen rolls ' ’ AO If pc SOUR CREAM FUDGE 4 1 cups granulated sugar 14 pound butter 1 pint sour cream 32 ounces white chocolate ’ ‘ creme jar marshmallow vanilla 1 ' p tablespoon cups walnuts coarsely chopped In a large bowl place white chocolate marshmallow creme vanilla and nuts and set aside In a dutch oven mix together sugar butter and sour cream Bring to boil stirring con- stantly and cook for five minutes Pour into mixture in bowl and fold until smooth and well blended Pour into a 10 x buttered baking sheet and chill Cut into square and serve 2 ’ ! 15-in- ch VARIATIONS: Use chocopackage of semi-swelate chips and 2 milk chocolate’ pound candy bar in place of the white chocolate For carmel fudge substitute 4 cups brown sugar for white sugar 12-oun- ce et 2-1- - 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