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Show 2B Lakeside Review North, Wednesday, May 4, 1983 Asparagus Dishes Just Right for Spring By SHARON STEELE Ravlaw Corrtipondtnt girl straddles a d ditchbank in early spring, her nimble fingers searching deep into the matted The brush-choke- undergrowth, as she bends from the waist to fill the hefty mesh bag that dangles from her shoulders. An unlikely harbinger of good weather, she is, with other members of her asparagus hunting family, participating in a springtime ritual that has become as much a part of Utah tradition as the pioneers who started it. Exactly how asparagus, thought to be a native to the eastern Mediterranean lands and Asia Minor, first came to sink its roots in Utahs soil is a matter of speculation. Inscriptions on Roman artifacts dating back to 200 B.C. bear directions for growing and preserving the vegetable should be rinsed well, but not soaked, in cold running water to remove sand and grit. Because the white ends are often tough, they are usually cut or broken off as far down as they will snap easily. Heavy scales can be sheared off with a potato peeler or paring knife. Stalks may be left whole, sliced diagonally, or cut in 114 inch pieces. Asparagus tastes best steamed, boiled, or and when cooked until almost tender. To freeze, choose crisp young stems with compact tips. Wash, clean, snap, and scale. Scald whole stalks 3 to 4 minutes, using one gallon boiling water to each pint of asparagus. Scald cut pieces for two to three minutes. Drain and immerse in ice water. When chilled, drain again and place in freezer containers allowing 12 inch pace. -- stir-frie- d . succulent stalks. the vegetables reputation As as the most luxurious of green edibles spread across Europe, early settlers probably brought roots with them to the eastern American coasts. Then, as - MR. AND MRS. TOM PASSEY Layton Couple Plans Mew Life Together wedding trip to Yellowstone Park was taken by newlyweds Mr. and Mrs. Tom Passey following their wedding on- Friday, April 29. The was performed in the Ogden LDS Temple. .The bride is the former Miss Jaheen Jolley, daughter of Mr. and Mrs. George V. Jolley of 3123 E. Boulder Drive, Layton. Parents of the bridegroom are , Mr. and Mrs. J. Bruce Passey of 2491 E. Cherry Lane, Layton. The newlyweds received reception guests at Cherry Lane LAYTON - A cere-mdn- y Chapel cultural hall ceremony. The maid was Melinda Jolley. ing the duties of best after the of honor Performman was Jeff Passey. The bride graduated from Layton High and LDS Seminary. She was employed at Schrader Insurance, Layton. The bridegroom is attending Brigham Young University. He is a graduate of Layton High and LDS Seminary. He served an LDS mission to Brazil Sao Paulo South. The newlyweds will reside in Provo. pioneers journeyed westward, they took their sparrow grass along. Prized for its versatility, asparagus tastes good with almost any kind of food. Equally good when hot, lukewarm, or cold, the vegetable is usually served boiled and steaming with either hot butter or hollandaise sauce. Chilled and arranged on a bed of lettuce with sauce, asparagus makes an elegant salad. Small wonder it is cited as the fifth most popular vegetable in the United States. Tender asparagus has tightly closed tips and straight green stalks. Very thin, wilted or crooked stalks may be tough or stringy, while spreading tips indicate the stalks are past their prime. Whether purchased in carefully tied bunches or gathered from a rural ditchbank, asparagus stalks may be refrigerated, unwashed, in a covered container or plastic bag for up to four days until ready to use. Limp stalks sometimes rejuvenate, when freshly trimm- ed ends stand in cold water for a short time. At preparation time, the well-forme- d Asparagus Hollandatss cup butter, softened V tsp. salt 4 egg yolks, slightly beaten V cup hot water 14 tsp. pepper 2 tbs. fresh lemon juice Combine butter, hot water, salt and pepper in top part of 14 Asparagus Ham 16 14 Rolls asparagus stalks, cooked cup grated sharp Cheddar cheese Toast points thin slices boiled ham 1 cup medium white sauce (2 tbs. butter, 2 tbs. flour, 1 cup milk, salt and pepper) Put four asparagus stalks on each ham slice; roll up. Fasten with toothpick. Broil for five minutes on each side. Add cheese to heated white sauce. Stir until cheese melts; pour over ham rolls. Broil to golden 4 . brown. Garnish with toast. Makes four servings. to six. Herb Buttar Aioaragui with oz.) froCook one package (10 until ten-de- r. spears zen asparagus Cream V cup soft butter, and papridash each of cayenne and of rosemary a pinch ka and of in juice thyme. Blend drained hot ason or three two paragus. Makes servings. Chant Broilad Asparagus Put cooked asparagus spears or pie in shallow baking dish with generously pan. Sprinkle Put cheese. grated Romano heated. until broiler under Scalloped Atparagui bunch asparagus (214 lbs.) cup soft bread crumbs 14 tsp. salt 14 tsp. Worcestershire 2 cups milk 14 cup sliced stuffed olives 6 tbs. butter 14 cup flour 14 tsp. paprika 14 tsp. pepper 14 cup grated Cheddar cheese Wash asparagus and cut into pieces. Cook in boiling salted water until barely tender. Drain and put in shallow baking dish. Melt butter in top part of double boiler. Mix 2 tablespoons melted butter with crumbs. Blend flour and season- Asparagus 1 double boiler. Blend small amount of butter mixture, about 2 teaspoons, into beaten egg ings into remaining butter. yolks. Gradually beat in re- Gradually stir in milk and cook maining butter. Place over hot, over boiling water until thicknot boiling, water. Beat with ened, stirring constantly. Add rotary beater or wire whip until cheese and olives, stirring until thick and smooth. Blend in le- cheese is melted. Pour over mon juice. If sauce curdles, add Top with crumbs. 1 teaspoon hot water and blend Bake in preheated oven at 375 well. Makes about one cup. degrees for about 15 minutes. Vs cup butter 1 hard-cooke- d Polonaissi egg, finely chopped y, cup fresh bread crumbs 1 tbs. chopped parsley Heat butter and brown bread crumbs in it. Add egg and heat through. Sprinkle with parsley. Spoon over hot cooked drained asparagus. hard-cooke- d Marinade Uses Garlic, Wine Garlic with white wine makes marinade for lamb. wonderful a In a large plastic bag, combine V4 1 tablespoon garlic salt and and salad wine white each cup oil. Add lamb and marinate in refrigerator overnight. Makes about cup marinade. Serves four. Asparagus and Mushrooms in Croam lb. fresh asparagus cup water V4 can) sliced cup (one mushrooms, drained tsp. pepper 3 tbs. salad oil 1 small onion, minced 1 V z. tsp. salt Y cup cream Wash asparagus and slice 14 1 Sssam Atparagui Salad package (10 oz.) frozen cut asparagus diced pimentos cup toasted sesame seed tsp. herb seasoning Salt 1 head romaine, broken in pieces . 1 green onion, chopped V tsp. cracked pepper 2 tbs. each of lemon juice and salad oil Cook, drain, and chill asparagus. Add to next three ingredients. Mix sesame seed, pep2 V V WEDDING THIS SUMMER? Keep a video Tape Scrapbook for h pieces. diagonally into Put oil and water in large skillet and bring to boil. Add asparagus, onion, mushrooms, salt and pepper. Cook covered for 8 to 10 minutes, shaking skillet occasionally. Add cream. Reheat per, herb seasoning, lemon slightly, but do not boil. Makes juice and oil. Add to first mixfour servings. ture; toss. Add salt. Serves four 114-inc- a lifetime of treasured memories. Call Norm Haugen 7 or 3 Dave Steele 773-409- 825-303- Camera Three Productions A Tasty Pie Made Like Sloppy Joes Satisfy hearty appetites with this quick-to-fi- x main dish pie made with the popular ingredients of sloppy joe. The thick and chewy crust, easy to make with refrigerated flaky biscuits, is filled with a savory sloppy joe mixture topped with cheese. Big We treat you like family. Tastin' Sloppy Joo Pie lb. ground beef Vi cup chopped onion can tomato sauce can whole kernel corn, 1 z. z. drained V cup water 1 envelope (1.31 oz.) sloppy joe or chili seasoning mix 10-o- z. biscuits can refrigerated flaky 2 KATHY AND GARY WHITE Roy Woman Marries Tennessee Man Exchanging wedding vows on April 25 in the Salt Lake LDS Temple were the former Miss Kathy Shipley and Gary White. The bride is a daughter of Mr. and Mrs. William K. Shipley, who reside at Church Hill, Tenn. White is a son of Dr. and Mrs. Leon H. White of 1995 W. 5950 S., Roy. A reception followed April 26 in the Roy 3rd LDS ward cultural hall. Maid of honor was Peggy Gingerich. Best men 1 were Alan White and Jim Bailey. After a wedding trip to southern Utah national parks, the newly married couple will make their home in Church Hill, Tenn. The bride was graduated from Volunteer High School in Tennessee. She is a student at Brigham Young University. A graduate of Roy High School and LDS Seminary and returned missionary from Norway LDS Mission, White is a student at Brigham Young University. Unplug Those Appliances To Make Your Home Safer Always unplug any small duct while bathing or put it electrical product after using it, where it can drop or be pulled cautions the Association of into the tub or sink. If the apHome Appliance Manufactur- pliance accidentally falls into ers (AHAM) and Underwriters the water, dont reach into the Laboratories (UL). it imDont assume that if the water foratit.theUnplug the wall outlet, mediately switch is off, theres no dansaid. association report ger of electrocution. This may Never leave a small portable not be true if the product comes electrical appliance within the into contact with water. Electrocutions may occur in reach of small children. Children left unattended could pull kitchens, bathrooms or outthe plugged-in- , but switched-of- f doors anywhere near water appliance into the tub or sink sources. and risk being electrocuted. Never use any electrical pro i tablespoons milk cup cornmeal 4 oz. (1 cup) shredded Cheddar cheese Heat oven to F. Brown ground beef and onion; drain. Stir in tomato sauce, corn, water and seasoning mix. Heat meat mixture until hot and bubbly; reduce heat and simmer while preparing crust. Separate biscuit dough into 10 biscuits; flatten slightly. Dip each in milk, then in Arrange 7 biscuits around sides and 3 on bottom of unpie plate; greased 9 or press biscuits to form crust. (Biscuits will form petal-lik- e shape around rim of pan.) corn-mea- l. 10-in- ch Sprinkle crust with V4 cup cheese. Spoon hot meat mixture over cheese; sprinkle with re- maining cheese. Bake 20 to 25 minutes until crust is deep golden brown. Cool 5 minutes before serving. 4 to 6 servings. Bell Peppers Basis of Recipe . Bell Peppers Ole combines taco meat (about 1 cup) and 8 oz. can whole kernel corn 1-- (drained). Heat thoroughly in skillet and add Vi cup grated Cheddar cheese. Cut tops off two green bell peppers, remove seeds and parboil until tender, yet colorful. Fill with heated mixture and garnish with pimiento strips. National Hospital Week May 814, 1983 375 Open House: Come and celebrate with us. May 8 to 14 is National Hospital Week, and we at McKay-De- e Hospital Center invite you to join us as we promote good health, for our community. But more than that. We want you to know that when you come to McKay-Dee- , youre not another Youre patient. just family. Public Tours: 10, 5 to 9 pjn. 13, 5 to 9 p.m. Tuesday, May Friday, May Free Public Health Screening: Tuesday, May Friday May 10, 3 13, 3 to to 7 rjTl 7 pjn. p.m. McKAY-DE- E Hiiifl HOSPITAL CENTER |