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Show The DESERET SAMPLER, Fri., Aug. 2, 1968 Vacation Cooking Is No Cooking At All Fire Chief Alcorn Attends Training Manual Conference James I. AlcorfiT Fire Chief, attended the Annual Conference of the International Fire Service Training Association at Oklahoma State' University, Stillwater, Okla., in July. THE FIVE - DAY session is held each year for the purpose of revising training manuals for the fire service, to validate new techniques for publication, as well ks to delete olrsolete methods and equipment that appear in the existing publications. The manuals are planned to provide training material for all firelighters from the rookie to the Officers of the fire department. More than 60 men from adop- e, materials. These men are representing various agencies including State Vocation, University, Inspection and Rating Bureaus, State Firemen's Associations, and Fire Chiefs Associations. THE IFATA is a clearing house for the improvement of fire fighting methods and techniques, procedures and fire prevention measures, and it is governed by an Executive Board with Emmett T. Cox, Director erf Fire Prevention Department, Western Actiarial Bureau, Chicago, serving as the Chairman. G. L. Sartain, Head of the Fire Protection Department, ting 'agencies gathered in Still- Oklahoma State University, water to work on these training the Conference Coordinator. The lest kind of vacation cooking is no cooking at all! However, since cooking is one of life's necessities, the best menus a summer chef can have are convenience foods such as ready-to-usflavorful condensed soups. Other helpmates are paper cups, plates and bowls which take the wash out of dishwashing. The new designs and colors of these pieces are irresistible, and the plastic coatings and increased strength make them as practical as they are attractive. On vacation, meal time can be the happiest time of the day. And preparing meals can be fun if you plan ahead with imagination and care. Whether youre cooking over a camp stove, a galley burner, a stove, or a campfire, the secret of enjoyable vacation meals is simplicity. Nobody has any fun if the cook is a slave. No meal should take more than an hour to prepare, and only supper should take that long. Plan meals and shopping lists together. Take plenty of time to nuke a complete menu plan for each day of your vacation. Hearty breakfast, light lunch, substantial dinner is a good plan. As you plan each meal, jot down the foods you will need to prepare it. Try to dovetail your menus, so you can use ham from one day's supper in the next days pot-belli- is - STEPHENS PROMOTED Lt Colonel Arthur Nieto, Chief, Class Instruction Division CBR Weapons Orientation Course, pins silver ban on newly promoted 1LT Daniel T. Stephens Jr. on July 16. Assisting in the pinning is Miss Ann Bickmore. sandwiches. Outdoor appetities call for good satisfying food for a simple nature. And skillet meals are just the ticket. Campers Bonanza and Western Skillet Supper are excellent examples of this kind of main course. Chowders almost as thick as stew are another good choice. CAMPERS BONANZA (shown) 1 pound ground beef 1 small onion, chopped 1 tablespoon shortening 1 can (1(W4 oumces) condensed cream of mushroom soup 14 cup water 2 tablespoons catsup 1 teaspoon Worcestershire Dash salt and pepper 1 can (18 ounces) whole white potatoes, drained and quarter- ed can (8 ounces) peas, drained Brown beef with onion in shortening; stir to separate meat particles. Add soup, water, and seasonings. Stir in vegetables. Heat; stir now and then. Makes four ser- be made of bamboo, wood, or metal. The food is strung on these vings. WESTERN SKILLET SUFFER long sturdy pins and roasted un14 CAN (12 ounces) luncheon til golden brown, with frequent meat, cut into 8 slices brushing! of barbecue sauce. 1 tablespoon butter Here are some popular combior margarine nations: 1 pan (8$ ounces) sliced Fork cubes (114 inch), pine-- , ' apple cubes, green pepper squares. cling peaches, drained Beef cubes ,(1!A inch), .onion 1 caA (1014 ounces) condensed cream of chicken soup slices, green pepper squares, tomato wedges. 14 cup milk Frankforthers (cut in 1 can (814 ounces) green drained lengths) cherry tomatoes, canned beans, Lightly brown luncheon meat whole onions. in butter; spoon peach slices Large shrimp, bacon squares, over meat. Blend soup and milk; stuffed olives, pineapple cubes. And here are two pour over peaches. Top with barbecue sauces A GOOD GAMBLE Its a sure thing that beautiful Linda Gam- -. green beans. Simmer 15 minutes; Films does a good Job of dressing up our stir now and then. Makes four that can be made quickly and Me of 20th Century-Fo- x calendar. last to August through inexpensively servings. several cookouts. BEAN N BACON VEGETABLE CHOWDER 14 cup chopped green pepper 14 cup chopped onion 2 frankfurters, cut in slices 2 tablespoons butter or margarine 1 can (11 14 ounces) condensed The 9th Washington, D.C. bean with bacon soup annual Armed Forces Chess 1 can (10V ounces) condensed Championship Tournament will vegetable soup held in the American Legion be 114 soup cans water In sauce pah, cook green pep- Hall of Flags here Oct. TEAMS from the per and onion and brown frankand Sea Services furters in butter until vegetables Army Air Force the Navy, Marine are tender. Blend in soups and (representing Coast and Guard) will minfew a water. Heat; simmer Corps utes to blend flavors. Makes 4 complete. The Army team is the deto 5 servings. fending champion in both catKABOB BARBECUE SAUCE WESTINGHOUSE 16 CU. FT. of competition, individual 1 can (1014 ounces) condensed egories R REFRIGERATOR-FREEZE! FROST-FRE- E and team contests. cream of mushroom soup The tournament, sponsored 1 can (1014 ounces) condensed by the American Chess Foundonion soup ation, will include 12 rounds of 14 cup catsup team play for the Thomas Emery 14 Fresh Meat o cup salad oil Championship Trophy. 14 cup vinegar Keeper with THE FLAYER finishing 2 large cloves garlic, minced the highest score receives the Frost-Fre- e e 137-Lb- . 2 tablespoons brown sugar title. individual Freezer 1 tablespoon Worcestershire Personnel interested in part14 teaspoon Tabasco sauce Glide-Ou- t ine can get additional Combine all ingredients. Co- icipating recommand from Adjustable Rollers formation ver; simmer 15 minutes; stir ofUSO facilities offices, creation a New Cantilevered ten. Makes 314 cups sauce. or the chess foundations regional TOMATO SOUP Adjustable vice presidents. Shelves BARBECUE SAUCE Information on the tourney 14 onion dropped cup o Westinghouse may also be obtained from: 1 small ckwe garlic, minced Office Services, Design Special Army 2 tablespoons salad oil of the Adjutant Ceneral, 2436 1 can (1014 ounces) condensed Tempo A, Washington, D. C. tomato soup 20315; Navy Special Services, 1 tablespoon wine vinegar BUPERS, 1808 Arlington Annex, 1 to 2 tablespoons Worcestershire Washington, D.C. 20370; Air 2 tablespoons brown sugar Force Special Services. Military 1 teaspoon prepared mustard Personnel Center, AFPMP-PBDash Tabasro sauce AFB, . Texas 78148; In saucepan, cook onion and Randolph Recreation CenMarine Corps garlic in oil until tender. Add ter, BLDG. 3, Henderson Hall, remaining ingredients. Cook over Washington, D. C. 20380, and low heat 15 minutes, stirring Coast Guard Personnel Services, now and then. Makes 114 cups 1330 E St., N'W, Washington, sauce. D. C. 20591. Kabobs are tops with the outdon or-grill nabobs. The gfWMRE OF method of threading a whole TVA5 main course on a skewer has plainly captured the American booby TRAP fancy. Kabobs are a popular specialty, not only in our campgrounds and back yards but on the menus of many of our best restaurants as well. 1 114-in- QUALITY STEP INCREASE FOR SUSTAINED SUPERIOR Colonel James H. Watts, former DPG PERFORMANCE commander, presents Robert M. Kennedy a Quality Step Increase certificate for his sustained superior performance while working in the post Education Center. yen!! THRU SAT.! ALWAYS FWBT QUALITY ft easy-to-mak- e, all-rou- Chess Tournament This Fall 14-i-n. For Armed Forces - 19-2- 8. Penney's famous sheets LAST 3 DAYS! 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Twelve- - to eighteen-inc- h skewers are essential equipment in charcoal cookery. They may PHONE 882-066- 4 |