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Show DAVIS REFLEX JOURNAL, JUNE BflPSGG pagG0OG , 1 W4 ywim June 8-- 16 $ r' JTTjiiT Ji'AmSiirttk SsSBss THE DIVINE CENTER K ' ' A' ' '' r v I Kris rr, I?lyQRXI nrAinn By KATHRYN JENNINGS Kris Wright with children Michael 3, DeAnn 7, Kaylene 6 months and Richelle 5, have some interesting recipes. THERE IS a plate of caramel layer chocolate squares, sweet and )ur or barbecue sauce, cinnamon uffins and zucchini bread. The mily enjoys all of these foods iite often and the zucchini bread is been in the freezer since last II when there were plenty of uash in the garden. This is a good ay to use the zucchini and the ozen bread is just as good as the esh, when thawed. bright prepares goodies of x SWEET & SOUR cup margarine, melted cup nuts, chopped choco-- e cup or 6 oz. semi-swepieces 1 et IN A heavy saucepan, combine ramels and 13 of the evaporated Ik. Cook over low heat, stirring NOW IN a large mixing bowl, mbine dry cake mix, the margar-:- , the 13 cup milk and the nuts, r until the dough holds together, vill be very stiff. Press half of the ugh into the pan, reserving the 1 1 cups flour tsp. baking powder Vi tsp. salt 3 tsp. cinnamon Vi cube butter or margarine, 2 3 melted cup milk egg tsp. vanilla 1 When your family tires of garden getables that you have buttered, :amed, fried and baked, then its le to add a dash of dill or thyme, mething wonderful happens to getables when you flavor them th herbs. Theres still time to .nt herbs in your garden to use s summer. PEOPLE WHO will appreciate bs most of all are those on diets v in calories, salt, or fat. Be-is- e herbs give zest to meals that ght otherwise be quite monoto-JS- . DILLY POTATO SALAD cups cooked, diced potatoes hard boiled eggs, chopped A cup chopped dill pickle h cup chopped onion A cup vinegar tsp. salt 5 1 tsp. sugar tsp. pepper tsp. chopped fresh dill 'i cup mayonnaise Tbsp. parsley flakes Garlic powder to taste 1 CUT EACH potato into cup nuts, chopped 6-- 8 LYONNAISE POTATOES cups diced cooked potatoes Tbsp. minced parsley Tbsp. minced onion Salt and pepper to taste A little dill weed 3 Tbsp. butter slices bacon THE FAMILY enjoys skiing and gardening during these warm months. During the summer they love to have water fights and just have fun, enjoying the people in their area, kj 315 No. Main, Kaysville ining ingredients, pour over atoes. Toss lightly. Sprinkle h paprika. ChiU. Serves 8. SKILLET BROWNED POTATOES medium potatoes, scrubbed Tbsp. oil ash of cayenne pepper 4 tsp. maijoram i tps. thyme gal. butter and pour over bread, stirring to coat: 4 Tbsp. butter to 3 quarts bread cubes. Sprinkle with salt, pepper, celery salt, garlic salt. Bake at 300 degrees until golden brown, stirring occasionally. Serve with salads, soup or chili. 1 can DILL SAUCE ( 1 0 V2 oz.) cream (SatroflcBim Cteunfiteir Tomatoes and Peppeirs 4 Pot IPoireiniinioals Shasta Daisies and Delphiniums of mushroom soup Vi cup milk I tsp. dried Vi dill weed tsp. prepared mustard ea. 1 1 2-- 3 CUT BACON in 1 inch pieces. Brown lightly in frying pan. Brown onion in hot fat. Add potatoes and seasonings to taste. Cook slowly, stirring frequently until brown. Serve hot. Garnish with a little parsley. A :OSS TOGETHER potatoes, ,s, pickle and onion. Mix re- ' sugar, grated zucchini and vanilla. Mix dry ingredients and stir into the first mixture, mixing just enough to moisten all the dry ingredients. Pour into 2 greased and floured loaf pans and bake at 350 degrees for 50 to 55 minutes. Ken and Kris Wright have five children. They moved to Centerville in 1976 and love living in this area. 2-- wedges. Simmer about ten minutes or until almost done. Drain potatoes. Heat oil in frying pan and add potatoes. Turn to cover with oil and sprinkle the spices over them. Cook until potatoes are browned and tender. Serves 6. 3 Mlwumlq tMthtfiMdo tsp. vanilla cups sifted flour tsp. salt tsp. baking soda Grow And Use Herbs By LUCILLE STRINGHAM Deseret Book Available at all Deseret Book Stores BEAT THE eggs well, add oil, CINNAMON MUFFINS cup sugar 1 Remember Dad with the Best Vi tsp. baking powder 3 tsp. cinnamon MIX ALL ingredients in a saucepan, bring to a boil and simmer for a few minutes. Use this sauce for basting meats, great for pork, beef or ribs. Baste the meat as it is cooking, for several hours. 1 black leather Bible 542.95 and Triple Combination 536.95; purchased as a set, 579.90 Top-grad- e ZUCCHINI BREAD 3 eggs 1 cup oil 2'A cups sugar 1 1 1 MIX DRY ingredients, then add butter, milk, egg and vanilla, mixing until just blended well. Spoon into greased muffin tins and bake at 425 degrees for 10 to 15 minutes until lightly browned. Makes Wi dozen muffins. THIS MUFFIN recipe is quick and easy for breakfast, as usually everything is on hand for making these tasty muffins, served hot or even cold, according to Mary. 3 3 cup catsup cup water 14 cup brown sugar Va cup Worcestershire Va cup vinegar 1 tsp. chili powder tsp. salt Vs tsp. pepper 1 nstantly, until caramels are ;lted. Set aside for later. Grease and ur a 13x9 inch pan. J 2 cups zucchini, grated, not peeled or BARBECUE SAUCE Va 1 re9ularv f'ariV 59995 Petel l 0nofn ' yJ,Pnce SB. 9c JJ1 ,, by children, Michael, DeAnn, Kaylene and Richelle. remaining dough for the top. Bake this layer at 350 degrees for just 6 minutes. Remove from oven and sprinkle with the chocolate pieces, then spread caramel mixture over the chocolate pieces and pat the remaining half of dough over the caramel mixture. Bake for 15 to 18 minutes at 350 degrees, then cool slightly and refrigerate for 30 minutes. Cut into squares and serve. This is a very rich type of cookie but so delicious. , e squares, cinnamon muffins and zucchini bread for her 1 CARAMEL LAYER CHOCOLATE SQUARES 14 oz. of light caramels 23 cup evaporated milk 1 pkg. German chocolate cake terrn jCe,krc l16- caramel-chocolat- HERB BREAD Herb bread is appetizing and an interesting accompaniment for soups or salads. Prepare the herb butter as you are preparing the soup or salad and let stand in refrigerator until ready to use. For Vi cup of butter add Vs tsp. maijoram and Vs tsp. basil, dry or fresh. Blend into the butter. Spread rounds of bread with the herb butter, sprinkle with parsley or chives on top. Toast in oven. CROUTONS Cut bread into small cubes. Melt i COMBINE ALL ingredients in saucepan and cook over medium heat, stirring frequently. Cook until smooth and bubbly. Makes Wi cups sauce. Serve with salmon loaf or corned beef loaf. 11 cu. ft. SAUCE FOR BROILED FISH (Pour over before broiling) Va cup melted butter Vi tsp. dill seed Vi tsp. chopped parsley Salt and pepper to taste Stoeur Ktaonii? MIX TOGETHER and pour over fish before broiling. CHIVES: Chives may be added to stuffed eggs, cottage cheese, cream cheese, salads, mashed bag. potatoes, tomato juice and omlettes. BASIL: Basil has an affinity with tomatoes. Cut up finely, sprinkle on diced tomatoes, tomato juice, tomato aspic, or tomato soup. It also is good with cheese, fish and eggs. Medium Chunk Bark 2" Sale I bag bag. Lawn Seed 25 OK t |