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Show Page 6 APRIL 30, 1986 ! Enjoy springtime recipes chicken broth. Combine soup, mayonnaise, lemon juice and curry By KATHRYN JENNINGS Kayleen, Kristen Webb and Kevin, residents of Woods Cross are enjoying their home in this area, having lived in other states. KRISTEN has prepared several dishes lo reheat for dinner, a chicken and artichoke casserole has just a touch of curry powder for flavor and Kayleen says "there is good cheese on top with the crumbs," this two year old is interested in this casserole, she likes it. The cornmeal for hamburgers dough thin and than for dinner rolls are very good too if you roll the cut the rolls larger rolls. THE 24 hour salad is attractive, made in a large round glass dish. It is refrigerated for 24 hours before serving, crisp and flavorful. Kristen also shares an unusual powder. Place chicken and artichokes in a 7x1 inch casserole and pour the soup mixture over this. Sprinkle with the cheddar cheese, as much as desired. Now mix the bread crumbs in melted butter and sprinkle over the top. Bake at 350 degrees for 25 minutes and serve. Serves 10. A round casserole may be used. 1 CORNMEAL ROLLS ': cup sugar 13 cup cornmeal tsp. salt 1 Va cup shortening cups milk eggs, beaten pkg. dry yeast Va cup lukewarm water 4 cups flour I THE RAW apple cake is always a favorite dessert with the family salad is refrigerand the ated overnight, making it easy and ready to serve. let rise in a warm place for two hours. Now add flour to form a soft dough. Knead well on a lightly floured surface and place in a bowl, cover and let rise for about one CHICKEN & ARTICHOKES 2 pkg. frozen artichoke hearts 2 13 cups cooked chicken, Punch down and roll out dough on a floured surface and cut with biscuit cutter. Brush with melted butter and place on a cookie sheet and let rise for about one hour. Bake at 375 degrees for about 20 minutes, until light brown. cubed cans 2 10 oz. cream of chicken soup cup mayonnaise tsp. lemon juice ': tsp. curry powder Cheddar cheese, grated I PRETZEL SALAD Crust: 2 cups pretzels, crushed 2 Tbsp. sugar ': cup margarine, melted - PLACE SUGAR, cornmeal, salt, shortening and milk in a small saucepan and cook until thick, stirring constantly. Cool to lukewarm, add eggs and yeast which has been softened in the fourth cup warm water. Beat until well blended and rice-a-ro- PLACE THREE cups of the lettuce in a bowl, sprinkle on the salt, pepper and sugar. Place the sliced eggs over this, then the uncooked peas, crisply fried bacon pieces, onions and remainder of lettuce. Spread the mayonnaise over all to seal and sprinkle with the cheese. Top with paprika for color and cover tightly. Let set in refrigerator for 24 hours and serve, may be tossed as served, if desired. Serves 6-- 8. 2 2 pretzel salad with crushed pretzels. cream cheese layered over the crust and then a strawberry jel-llayer with frozen strawberries, colorful and tasty. o chopped 8 oz. Swiss cheese, grated 2 tsp. sugar Salt and Pepper hour. Layer Cheese: pkg. cream cheese I z. I 12-o- z. I KRISTEN WEBB AND children Kayle n and Kevin disclose some new recipes few of which were collected while traveling to Europe. Included among the -- -a pkg. Cool IVhip recipes are cornmeal rolls, salad, and raw apple cake. 24-ho- ur cup sugar Layer Jello: pkg. starwberry jello pkg. frozen strawberries cups boiling water 1 6 6 cup bread crumbs Tbsp. butter, melted 1 2 I 1 COOK artichokes according to directions on package, in water or I ' cups lettuce, chopped hard cooked eggs, sliced lb. bacon, crisp, crumbled pkg. 10 oz. peas, thawed cup mayonnaise cup green onions, with tops. 10-o- z. MAKE THE crust by mixing crushed pretzels with sugar and melted margarine and spread in a 9x13 inch pan. Bake for 10 minutes at 350 degrees, cool. Mix cream cheese with Cool Whip and sugar and sprad over pretzel crust, cooled. Refrigerate until cheese layer is firm. MIX THE strawberry jello with boiling water to dissolve, cool and add strawberries. Refrigerate the jello mixture until almost firm and pour over cream cheese mixture, refrigerate until set up and serve. Serves about Salads galore By LUCILLE STRINGHAM can I Va ( 1 5 12 oz.) pineapple chunks, drained and reserve juice Va cup liquid - reserved juices and water 3 oz. pkg. lemon gelatin cup oil vinegar Va tsp. dried basil leaf ':Va tsp. seasoned salt envelope dessert topping tsp. pepper mixed, whipped according to ': pounds fresh asparagus left package 2 oranges peeled and sectioned, long, cooked and drained 16 oz. cream style cottage cutting each section in 3 pieces or I cheese can mandarin oranges Tbsp. finely chopped chives or 4 cup. miniature marshmallows green onion and tops Va cup other fruit, grapes, diced Pimento strips or pears peaches COMBINE oil, vinegar, basil, salt and pepper in ajar and shake well. Place cooked asparagus in a IN A small saucepan heat cup dish and spoon dressing over it and liquid to boiling. In a large bowl 1 I 1 I 1 let stand for 30 minutes. Combine cottage cheese and chives or onion and mix well. Arrange the asparagus around the outside edge of a round platter. Spoon the cottage cheese into the center of the asparagus. Place the pimento strips across the asparagus for color. Serves 6. GREEN SALAD BOWL With Tuna 9 oz. pkg. frozen green beans pkg. frozen peas cup celery, sliced thin, I di- agonal add the boiling liquid to gelatin and stir to dissolve. Add the remaining Va cup liquid. Chill until thickened but not set. Add the whipped topping and fold together, add the fruit and stir well. Cover and refrigerate for several hours or overnight. Serves 8. WALDORF SALAD IN GELATIN I pkg. cherry gelatin I cup boiling water cup cold water z. 1 cup pineapple chunks medium apple chopped stalk celery chopped, about I I cucumber sliced thin I ': pound and dried fresh spinach, washed head of lettuce 2 cans tuna, drained (61: oz. size) 3 green onions including the tops, chopped 3 oz. bleu cheese, crumbled cup Vinaigrette dressing I COOK THE green beans according to directions on the package. Drain. Place green beans and peas in bowl and pour some of the dressing over them. Place tuna in a separate bowl and pour some of the dressing over it. Place both bowls in refrigerator and chill, stirring occasionally. Tear spinach and lettuce and place in a large salad bowl. Add the chopped green onion. celery, and cucumber and also the cheese. Top with the beans, peas and the tuna. Serves 8. VINAIGRETTE DRESSING 23 cup oil Va cup white vinegar ': tsp. seasoned salt Va tsp. pepper I tsp. dry mustard Va tsp. oregano Va tsp. basil COMBINE all in ajar with a lid. Cover tightly and shake vigorously. Store covered in refrigeratof. Shake well before using. 1 12. cup Va ': cup chopped walnuts IN A medium bowl, dissolve the gelatin in boiling water. Add cold water and stir. Add the remaining salad ingredients. Pour into an 8 inch square pan and chill until firm. Top with orange cream dressing. ORANGE CREAM DRESSING ' cup frozen whipped topping (Cool Whip) ': cup mayonnaise or salad dressing 2 Tbsp. frozen orange juice centrate, thawed con- FOLD TOGETHER the dressing ingredients and blend well. Cover and chill. Serves By DONETA GATHERUM In our world, it seems too easy to just open a can of vegetables or drop a package of frozen vegetables into boiling water and serve them quickly for supper. Many people haven't considered the delicious recipes using vegetables that are oven cooked. They are easy to prepare and can be cooked in the oven along side meat or desserts thereby saving time and fuel. The idea of cooking a whole meal in the oven is very appealing once you try it. The appetizing smells of oven cooking can never be equaled by a can or package of vegetables boiling on top of the range. fast-movin- g WHEN COOKING vegetables in the oven, wash them carefuly and scrape or peel only if necessary. Add butter and a very small amount of boiling water. Cover and mbake at 400 degrees for 45-6- An easy trick that makes baked vegetables special is to add a cream sauce and buttered crumbs or grated cheeses on top of the vegetables after they are cooked. Place the food under the broiler just long enough to melt the cheese and brown the crumbs. THESE recipes will introduce the reader to oven cooked hard cooked egg, finely chopped Wi Tbsp. finely chopped onion 2 Tbsp. finely chopped tomato Salt to taste A 9x13 inch baking pan. Bake at 350 degrees for Vi hours or until done. BAKED CARROTS AND ONIONS I cup medium white sauce 8 medium sized carrots 6 medium sized onions ': tsp. salt 6-- pepper Melted butter 13 cup grated cheese Paprika PREPARE the white sauce. Scrub carrots, slice crosswise. Peel and slice onions. Arrange carrots and onions in alternate layers in a buttered baking dish. Sprinkle each layer with salt and pepper and melted butter. Pour white sauce ovei all. Cover and bake at 325 degrees for 50 to 60 minutes or until tender. Sprinkle top with grated cheese and paprika. Return to oven and bake at 425 degrees until cheese is melted and brown. 1 about one year. They were former residents of Nevada. Keith is with the Pennzoil Company. RICE A RONIE SALAD pkg. chicken flavored rice a roni 2 small jars marinated artichoke hearts, drained bunch green onions, chopped bell pepper, chopped fine 13 cup mayonnaise 5 or 6 green olives, stuffed, chopped Salt and pepper to taste KRISTEN has traveled to seven different countries in Europe and was a foreign exchange student in Turkey and really enjoyed the life and food of the various countries. Parents of Kristen are presently living in Nome, Alaska, where her father, Larry Rose, is superintendent of the U.S. National Park Service. (KEITHS parents, Roy and Sue Webb live in Santa Monica, Calif, and Sue is a fantastic cook so Kristen has picked up some of her great recipes and shared some of them. 1 I i COOK RICE a roni as per package instructions, drain and cool. Toss with other ingredients and put into a large bowl, refrigerate overnight. Kristen and Keith Webb, Kayleen, five years and Kevin five months, have lived in Woods Cross kj OghfOJso MUira I ht I IClSTWHito 1 slices bacon, diced onion, chopped xh to 2 cups whole kernel corn Va cup soft bread crumbs 3 Tbsp. chili sauce Va tsp. salt Fine crumbs mixed with butter 3 1 1 'A 1 CUT OFF stem end of green pers, remove seeds and cup butter egg 1 v pep- mem- brane, wash and dry. Place diced bacon and onion in frying pan and brown. Add corn, bread crumbs, chili sauce, salt. Mix well. Stuff peppers with mixture and top with buttered crumbs. Place in buttered baking dish and bake at 375 degrees for 15 to 20 minutes or until peppers are tender. 2 3 tsp. salt cup milk 4 cups mixed cooked vegetables (left-over- Vi cup juice from cooked vegetables 2 Tbsp. butter Tbsp. catsup 1 SIFT together flour, baking powder and salt. Cut in shortening or butter. Beat egg, add milk and stir into dry ingredients. Combine vegetables, juice, butter and catsup. Heat. Pour vegetable mixture into buttered casserole. Spread dough over top and bake at 425 degrees for 25 minutes until biscuit dough is browned. To serve, turn out on a serving plate with vegetables on top. T omato or mushroom sauce can be served with this dish. UPSIDE DOWN VEGETABLE PIE cups sifted flour tsp. baking powder BAKED JULIENNE BEETS beets cup boiling water 6 medium ! ': I 1 tsp. salt tsp. lemon or lime juice Tbsp. butter Dash of pepper SCRUB, scrape and stem beets but do not peel. Cut in julienne strips. Place in baking dish with tight fitting cover, add boiling water, salt. Place in oven to cook with rest of meal with temperature set at 350 degrees for I1: hours. To serve, season with lemon or lime juice, butter and a dash of pepper. STUFFED GREEN PEPPERS 6 medium size green peppers HBo? Sanaa 1 frigerate until used. Makes cups. Use on green salads. ing until well blended, adding chopped apples last. Pour into greased and floured bundt pan or a QHBS3E3QH3S HOMEMADE THOUSAND ISLAND DRESSING cup mayonnaise or salad dressing 3 Tbsp. ketchup or chili sauce COMBINE and stir to blend. CREAM SUGAR with oil, adding eggs, beating until fluffy, mix in remaining ingredients, beat- 0 inutes until they are tender. Frozen vegetables can be baked the same as fresh. Remember that frozen foods should be started cooking while they are still frozen and they should be cooked quickly. 6-- 8. 1 RAW APPLE CAKE cups sugar I '; cups oil 3 eggs I ': tsp. vanilla 3 cups flour I cup nuts, chopped I tsp. soda I tsp. salt Va cup coconut 3 green apples or other, chopped 2 1 I 4 tsp. ni Oven - cook your vegetables OVERNIGHT FRUIT SALAD SPRING SALAD rice-a-ro- z. 2 2 1 TWENTY FOUR HOUR SALAD salad, chicken artichokes, pretzel salad, For Making Additions and Changes for White Pages Residential Listings in the New 198687 North Davis Directory lruiii flSDQ MUiiitiW 'hstlilnl-ii3!is0i,fia!ran- wr!iiHUtfi If you have a change in your residential listing, or are a new resident of the North Davis Area, please notify us as soon as possible. w' Phone Now to 295-232- 3 Re- l'j 4 I |