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Show DAVIS FEBRUARY 5, 1986 REFLEX-JOURNA- Page 9 I recipes for holiday entertaining Old-fashion- ed By KATHRYN JENNINGS Helen and Raymond Phister have plans for the February holidays, to entertain relatives and friends. There is always some special way to celebrate the February anniversaries. THERE IS a no bake cheese cake for Washington's birthday. The crust is made with crushed corn Hakes. Then there is a cream type filling with red cherry pie filling on top and whipped cream. Another colorful and very delicious dessert are the heart shaped cookies. Cut into heart shape, cut out in the center of the top cookie and filled with bright red jelly. A bit of frosting holds the two cookies together and the small heart cutouts are so good to eat plain. Blanched ground almonds are one of the ingredients in the cookies, so especially yummy. THE CHERRY squares are made with a special dough pressed into the pan and the cherry pie filling over the top. then baked and served with a dollop of whipped cream. You can even use your own home canned cherries, thickened for the filling, if desired. Then Helen shares an old fashioned potato soup, one which her mother made many years ago. An old fashioned rice pudding, creamy and custardy is also shared for anyone who enjoys an old fashioned rice pudding. WASHINGTON BIRTHDAY NO BAKE CHEESECAKE I cup crushed corn flakes 13 cup melted butter pkg. 8 oz. cream cheese, room 1 temperature can Fagle brand milk 1 ': cup real lemon or other lemon juice tsp. vanilla can cherry pie filling Tbsp. chopped maraschino cherries until lightly browned. TO ASSivl y, niiA the frosting and spread a thin layer on the I I 20-o- z. I MIX THE corn flake crumbs with melted butter and press into a 9 inch pie pan and chill. Beat cream cheese until creamy and add sweetened condensed milk and blend well. Stir in plain lemon juice or reconstituted lemon juice and vanilla and chopped maraschino cherries. POUR INTO chilled crust and refrigerate until firm, 3 or4 hours. To serve, top with the cherry pie filling and a bit of whipped cream, if desired. cut out heart, pressing it onto the complete heart. Fill center with a half tsp. of red jelly or jam. These are delicious. CHERRY SQUARES cube butter 'A cube margarine cup sugar 2 eggs tsp. vanilla 2 cups flour, sifted I cup walnuts, chopped I can 20 oz. cherry pie filling 'A 1 CREAM BUTTER and margarine, add sugar and beat in eggs and vanilla. Add flour and walnuts and s reserve cup of this mixture for topping. Press remainder of mixture into a 9x13 inch pan and press well, pour cherry filling over the crust and sprinkle reserved crumbs over the top. Bake at 325 degrees for hour. Serve with a bit of whipped cream or topping. If desired, use your own canned pitted Bing cherries and thicken with cornstarch and add a half tsp. of almond flavor and a few drops of red food color. two-third- VALENTINE HEART COOKIES Va cup butter, room temperature Vi cup powdered sugar I egg I Vi cups sifted flour A tsp. salt Va cup blanched almonds, finely ground 'A tsp. almond extract Vi tsp. vanilla FROSTING: Tbsp. lemon juice powdered sugar red jelly 4 CREAM BUTTER with sugar and beat in egg, almonds and almond and vanilla extract. Stir in flour, salt and nuts, mixing well. Form into a ball, wrap and refrigerate for to 2 hours. Roll out on floured surface about ' inch thick and cut with a 3 inch heart shaped cutter. Then with a inch cutter, cut out the center of half of the large harts. Bake all at 375 degrees for 10 to 12 minutes I 1 1 OLD FASHIONED POTATO SOUP 4 medium potatoes medium onion 2 Tbsp. butter 3 cups milk Salt and pepper to taste 1 PARE AND quarter potatoes and cook until tender. While potatoes cook, chop and fry onions until light brown. Mash potatoes but leave a little chunky, then add milk, butter, salt and pepper and onions and reheat. HELEN AND RAYMOND Phister enjoy serving their special February desserts for friends and family, always so colorful and delicious. With Valentine's Day and the Presidents birthdays, there's always something going on this month. The Phisters are enjoying their retirement days with special activities. SERVES ABOUT 4. The soup is very good served with thick slices of homemade bread. OLD FASHIONED RICE PUDDING cup cold cooked rice 2 cups rich milk 'A cup sugar Dash of salt Vi cup raisins, optional 2 large eggs, beaten tsp. vanilla Cinnamon 1 MIX EGGS, sugar, milk, salt and raisins and flavoring and add rice. stirring to mix. Pour into a buttered baking dish, sprinkle with cinnamon and dot with butler. Bake at 350 degrees about 35 minutes or until almost firm. Do not overbake or the custard will be watery. It will set up as it cools. Serve plain or w ith half and half if desired. SERVES about 4. Helen and Raymond Phister are Bountiful residents. Helen is a native of Idaho and Raymond is a Utahn. They both lived in California as teenagers where they met and were married. They lived there for a number of years. Two sons and two daughters were born in California. There are 27 grandchildren and 31 n. THE PHISTERS have lived in Bountiful for 30 years. Helen is retired from Mountain Bell after 20 years of service. She now enjoys ceramics and china painting at the Ciolden Years Center. Ray mond has been in construction for many years and built their present home. Since retiring, he enjoys working around the home and during the summer time, enjoys working in the yard, kj Strawberry delights for Valentines Day By LUCILLE STRINGHAM FROSTY STRAWBERRY SQUARES cup all purpose flour 'A cup brown sugar Vi cup chopped nuts DRAIN THE strawberries. Place the liquid from the berries in a small sauce pan. Sprinkle the unfl- - avored gelatin over the juice. Heat slowly, stirring constantly until gelatin dissolves. Blend strawber- - 1 : : Vi cup melted butter or 2 Tbsp. lemon juice : I (10-oz- .) pkg. frozen strawber- ries, thawed cup w hipping cream I RASPBERRY FLOAT DISSOLVE gelatin in boiling water. Add sugar and juices, stir well. Add cold water. Cool, but do not chill, as gelatin w ill congeal. When time to serve, pour punch into punch bow I. Add the ginger ale and the frozen raspberries. Stir until the raspberries bivuk apart and packages (3 oz.) raspberry gelatin 4 cups boiling water I ': cups sugar 4 cups cold water , ' cup lime juice 2'A cups orange juice 23 cup granulated sugar ; cups lemon juice or lemon-lim- e quart ginger-al- e drink 10 oz.) frozen rasp2 packages berries 3 mar- garine 2 egg whites ; ries and yogurt with the gelatin mixture. Fill the paper cups with mixture. Cover w ith foil and insert a stick through the foil into each cup. Freeze until firm. I 'A start to thaw. Makes 4 quarts. The cold ginger-al- e and berries w ill cool the punch sufficiently. ( BLUSHING TOMATO BREAD ': cup warm water 'A cup plus I tsp. sugar Va tsp. ginger 2 Tbsp. yeast I1: cups tomato juice, w armed 6 cups flour tsp. salt 'A cup soft margarine or butter 1 IN A small bowl, combine the water, tsp. sugar, ginger and the yeast. Let stand until bubbly. In a iarge bowl, combine the tomato juice. 'A cup sugar, and 2 cups of the Hour. Add the yeast mixture and beat well. Stir in butter and salt. Add 3 cups flour, stirring thor- 1 I COMBINE flour, brown sugar, nuts, melted butter or margarine. Bake in a shallow pan for 20 minutes at 350 degrees, stirring occaof the sionally. Place two-thircrumbs in the bottom of a 9x13x2 pan. : oughly until flour is blended in. Stir in remaining flour. Turn out on a floured board and knead until Combine the egg whites, granulated sugar, berries, lemon juice. Beat at high speed with electric mixer for 10 minutes. Whip cream land fold into the strawberry mix- smooth. Return dough to bowl, cover and let rise 30 minutes. Punch down and divide into 2 round loaves. Place on greased ture. Spread over the crumbs. baking sheets. Cut diagonal slits on the top of each loaf. Brush with butter and let rise until doubled. Bake at 375 degrees for 40 minutes or until lightly browned. Sprinkle the remaining crumbs over the cream mixture. Freeze for 6 hours. Serves 12. Can use 2 cups fresh berries, increase 23 cup sugar to cup. 1 I : : , ! I J t ; VALENTINE cup water CRANBERRY GLAZED MEATLOAF pound ground beef Va pound pork sausage 13 cup rolled oats 13 cup milk I egg, beaten 2 Tbsp. chopped onion ': tsp. salt can whole cranberry V; 1 1 Are you a saltoholic? sauce 13 cup brown sugar Tbsp. lemon juice COMBINE meat, oats, milk, ter and spoon sauce over the loaves. Serves 5. STRAWBERRY YOGURT POPS1CI.ES 2 packages ( 10 oz.) frozen strawberries. thawed I Tbsp. unflavored gelatin carton plain yogurt 12 small paper cups 12 popsicle sticks 1 (16-oz- .) cup butter cup sifted flour cream filling 2 packages (10 ounce) frozen strawberries, thawed and drained 16-o- z. :cgg, onion, salt and pepper. Shape into 5 individual loaves. Place in ' 13x9x2 baking pan. Combine cranberries. brown sugar, and lemon Spoon over the loaves. Bake juice. ' at 350 degrees for 45 minutes, basting once or twice. Remove to plat- REAM PUFF 4 eggs 1 I C I cr before tasting the food set before By DONETA GATHERUM you? Are you hooked on salt? a recent article appearing in the Davis County 4-- Newsletter asks. It goes on to repeat information supplied by the National Research Council that suggests a "safe and adequate sodium intake is 1,100 to 3, 3(H) milligrams daily. The average American consumes three to five times this amount. THE newsletter contained this helpful quiz that w ill help you 4-- determine if you are 1 . a salto-holic- ." Do you reach for the salt shak- - 2. DO YOU routinely add condi- ments such as catsup, mustard, soy or steak sauces to food? 3. Are fast food hamburgers and tries one of your favorite lunches? 4. IS BACON or ham with a stack of pancakes a favorite breakfast? 5. Do you frequently snack on potato chips, crackers, peanuts and popcorn? 6. IS YOUR diet high in canned, frozen and packaged foods? 7. Do you enjoy pickles, relish, olives and sauerkraut? 8. DO YOU eat in restaurants four or more times a week? If you answered yes" to four or more of these questions, you quality as a "saltoholic." IT IS important for you to cut down on your salt intake. The newsletter suggests the first step is to remove the salt shaker from the kitchen and the table. full-fledg- 4-- ANOTHER good tip is to read labels on processed foods, frozen dinners, canned soups and vegetables, packaged and frozen pies and breakfast cereals. Awareness of high sodium intake has resulted in a broader base of foods. Be aware of these products which may cost salt-fre- e slightly more but which tire worth the added expense. Most of these prepared foods arc as flavorful as their high-sa- lt counterparts. THE newsletter concludes. Salt is an acquired taste and everyone can learn to live with less. Studies have shown that the to taste buds can be lower levels of sodium in just three 4-- months." We invite readers who have good sodium-fre- e recipes to mail them to Doneta Gatherum. rr Davis Refle'xJournal, 197 N. Main. L.ayton. Utah 84041. HEAT WATER and butter to boiling, reduce heat. Add the Hour. Stir v igoruosly over heat until mixture lot ms a ball (about one minute). Remove from the heat. Beat in eggs one at a time, beating until smooth after each addition. Drop mixture by spoonfuls onto a greased baking sheet. Space the puffs apart from each other. Bake at 400 degrees for 35 minutes. Cool on a rack. Cut off the top. Fill shell w ith cream filling. Top with some strawberries. Replace top and dust with a little powdered sugar. CREAM FILLING Make youi own favorite vanilla pudding using l1: cups milk. Whip cup of whipping cream until stiff and fold into your pudding, add tsp. vanilla. Fill cream pulls. 1 1 carcmi wwmi |