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Show SECTION 2aUtjHcrat& JUkJl lUliJL TUESDAY. FEBRUARY 1. Jl IN IN LIFE 4'STYLE EDITOR Elyssa Andrus 2005 eandrusOhefaldextra.com 344-255- 3 Karen Hoag Easy Does It FOOD, FRIENDS COME TOGETHER IN COOKBOOK if X' ' Jf Do 'v ' - o ... 0 m if' 3' 'try:-- you have a cookbook you can't live without? you can count on to have useful recipes, one that brings back fond memories, one that doesn't require 14 ingredients for each dish? My recipe book that fits that description is "The Village Cookbook" from Brigharri Young University 33rd Ward, circa 1972. It has the Meatball Casserole and Lime Jell-Cheesecake recipes my kids still ask for. The poor cookbook is so yellowed and tattered that its cheaply bound spiral pages have come unbound. I have to keep it in a plastic bag to hold it together. But its condition doesn't deter me from using those recipes some 30 years later. They recall a gentler time, when I lived in Army barracks-type housing in what is now the parking lot of the Marriott Center on Brigham Young University , ; JT rftf campus. I'm not the only one who has AH;-!- o t i "" ' tl :' . ' - MATT Honey Barbecue Chicken Wings with snack for Sunday's Super Bowl a side of ranch dressing and IBC Root Beer at Bleachers Sports Grill in Provo is SMITHDeily Herald an ideal Bowled over Impress your guests on Super Bowl Sunday with these suggestions from local residents, chefs Karen Hoag fabulous football fiesta. Super Bowl XXXIX DAILY HERALD Whether you plan to watch the Super Bowl XXXIX matchup between the Philadelphia Eagles and New England Patriots alone or with two dozen of your closest friends, a sporting event of this magnitude calls for some serious food. We asked local chefs and residents to share their ideas for a super party on game day. The following are some of their suggestions for a Indoor tailgating The Super Bowl is a chance to gather with friends and family for an evening of both sport and camaraderie, said Tom Van Lenten, kitchen manager at Bleachers Sports Grill in Provo. "It's the closest thing you get to tailgating for a pro football game See SUPER BOWL, Who: Philadelphia Eagles vs. New England Patriots When: 4:30 p.m. MDT, Sunday, on FOX Stadium, Jacksonville, Fla. Theme: "Bridging Generations" will honor current and former members of military Where: Pre-gam- Alltel e Halftime Entertainment: Paul McCartney Super Bowl Theme: "Building Bridges" B2 that February brings a treat for sweethearts at D Q week I reached out for a Dipped Strawberries it's a sweetheart of a at America's deal for sweethearts roadside shop, Dairy Queen. The only thing more romantic than lovers sensuously feeding chocolate-dippe- d strawberries to each other is, of course, eating them alone. That way, you get more. You can always pick up flowers on the way home. Nobody will know. Just wipe the chocolate sauce off your chin. Dairy Queen has created the Choco-- , late Dipped Strawberries Blizzard as a tie-i- n with Valentine's Day, but it'll be the Blizzard of the Month for all of February. Here's the blueprint: strawberry topping and rich chocolate chunks swirled (not shaken or stirred, James Bond) into Dairy Queen's legendary soft ice cream. Total calories: 900. Fat grams: 40. Dietary fiber: 0 grams. Carbs: 119 grams. Ken Hoffman This Drive-thr- u Gourmet Manufacturer's suggested retail price: $2.39 for a cup. You know the routine: Blizzards are so thick, the server flips them upside down to show you that there's no drip-pag- e or spillage. I I do pretty much the same thing turn them upside down over my mouth and squeeze, the cup. Lots of drippage, some spillage, often an embarrassing stain. Blizzards are great. They're just plain Dairy Queen soft serve with a whole messlof goodies blended throughout. Name your favorite candy bar, fruit topping or sundae syrup, and DQ will whomp you up a Blizzard. The Chocolate Dipped Strawberries Blizzard is swirled so gentry that you get lots of thick strawberry gobs and plenty of chewy chocolate chunks. I like to squish down the soft ice cream first, then bite into the mixed-i- n treasures. Every spoonful delivers the good stuff. This is the 20th anniversary of the Blizzard. So far, there have been 75 favorthe public's e varieties ite is crushed Oreo cookies, followed by M&M's candies and chocolate-chi- p cookie dough. Here's how they started. Back in the '50s, a few Dairy Queen store owners experimented with milkshakes with a little less milk ... then with no milk. Naturally, their blenders fritzed out from the stress and strain. The owners weren't so calm, either. So much for that brainstorm. Soon, shops specializing in hard ice cream with candy mix-in- s began opening around the country. Dairy this can't Queen bosses thought, Uh-obe good for business. h, In 1984, a DQ operator in St. Louis put on his thinking cap and began dumping crushed candy into his milkshakes, then contacted Dairy Queen headquarters. A year later, the Dilton Doilys in DQ research and development concocted a process whereby candy and cookies could be blended into regular DQ soft serve without the whole thing becoming a soupy mess. The Blizzard was born, and it took the country by storm. Dairy Queen sold 175 million Blizzards that first year. It's been Blizzard conditions ever since the most popular finagling with ice cream since the invention of the cone. Today, Blizzards are the big seller at 4,733 Dairy Queens in all 50 states. They still turn 'em upside down before serving. And they'd better not drip, because the Dairy Queen company has a very picky boss billionaire Warren V Buffett. , a cookbook. Alpine resident Nicki Christensen put together the "Friends' Foods Cookbook" with 195 recipes a couple of summers ago while living in Provo. "I'm not a gourmet cook, but if I ever make something from that cookbook, people ask for the recipe," said Christensen, a homemaker who lives in Alpine with her husband and two children. "They're very simple recipes. I don't know about you, but I grew up with all the same dinners, same casseroles. These are new foods to me." The cookbook idea all started with a group of girls. "We were just friends who would get together once a week for a girl's night out at someone's house," she said. "We'd bring a dish, an appetizer. There was a ton of yummy food and we'd always ask for recipes." Someone had the idea to compile the recipes into a book. Guess who ended up with the task of putting things together? Christensen. "I really wanted one and nobody else was going to do it," she said. In April of 2003, Christensen recistarted asking people to pes to her. It was August before they had a cookbook in hand. "I don't know how people did things without the computer or she said. "It took so much time just on the computer." But she's glad she and 20 friends took the time to compile and share the recipes. "It's the only cookbook I use," she said. Most of the people have moved away from that Provo neighborhood, so "it's fun to remember, and if I have a question on a recipe I can call and ask about it and keep in touch." Friendships, not just food, bring people together. "For me food is such a social thing," said Christensen. "There's nothing like getting together and everyone bringing something they have prepared. It's not about food, it's the friendship. As I make these things I think of that person and well-love- d friendship." A quote in the cookbook by one of her friends, Michelle Watabe, sums it up: "The soul needs friends like the body needs food." Christensen has captured a specific time in her life with the cookbook. "I've never experienced something like that before and probably never, will again," she said. "We were all newly married. It was a fun time in my life." Whether she wants appetizers, breads, salads, soups, main dishes, side dishes or desserts, Christensen can find it in "Friends' Foods Cookbook." Find recipes for Artichoke Dip, Crockpot Chicken Pasta and Corn Salsa on B2. Getting in the paper: Keep us updated on your restaurant or culinary business. Send us your news for publication in the Life & Style food section. Information must be submitted by the previous Wednesday to Karen Hoag at khoagheraldextra.com, faxed 9 or mailed to The Daily to Herald, P.O. Box 717, Provo, UT , ,84603. 373-548- |