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Show DAVIS REFLEX-JOURNA- FEBRUARY 26, 1986 Davis Woman Ham drained Ll'CTLLE STRINGHAM B it . up with ham 23 cup cracker crumbs 'A SCALLOP o z . can cream of mushroom soup 'A cup milk 13 cup finely chopped onion 2 cups diced potatoes cup diced carrots E 10' 1 1 cup green beans, canned or frozen I': cups cooked ham, cut in strips 'A cup buttered soft bread crumbs 1 ': cup orange juice 1 tsp. seasoned salt ': tsp. garlic powder 2 dashes Toabsco sauce cup milk 'A cup chopped onion I beaten egg COMBINE ALL the ingredients except the ham in a medium saucepan. Cook over low heat 0 minutes, stirring occasionally. Have 15-2- COMBINE all ingredients and place in a loaf pan. Bake for one hour at 350 degrees. Remove from oven and spoon Mustard glaze over loaf. Return to oven for 30 1 quart casserole dish. Sprinkle bread crumbs on top. Bake for one hour at 350 degrees. Serves 6. Serve with coleslaw, rolls and pie for dessert. GLAZED HAM STEAK ': pound) slice of ham, one inch thick small orange peeled 'A cup molasses (I Tbsp. water A cup orange juice 2 Tbsp. sugar Vh tsp. mustard 'k tsp. ground cloves 2 PLACE HAM in shallow 11x7 baking dish. Cut orange into very thin slices. Place on top of ham. In a small bowl combine the molasses, water, orange juice, sugar, mustard and cloves. Pour over the ham. Bake uncovered for 30 minutes at 375 degrees. Baste occasionally while baking. To serve cut in wedges and ser e with a slice or two of orange on each piece. Serves 6. BUFFET HAM pound) fully cooked ham can (8 oz.) whole berry cranberry sauce I can (8'i oz.) crushed pineapple can (1 oz.) mandarin oranges. I (5-- 6 the butcher slice the ham in 'A inch slices and tie together in original shape. Place ham in a shallow baking pan. Bake one hour at 350 degrees. Pour off the juices. Spoon fruit mixture over ham and return to oven. Bake 30 minutes, basting occa- sionally with the fruit mixture. Place ham on a serving platter, cut and remove carefully, the strings around the ham. Serve the fruit with the ham. Serves 12. 1 1 1 1 4 STIR-FRIE- HAM LOAF pound ground ham pound ground fresh pork 1 1 1 minutes longer. TANGY MUSTARD GLAZE 'A cup brown sugar 'A tsp. dry mustard 2 Tbsp. orange juice or other fruit juice MIX ALL together and spoon over ham loaf and continue to cook heat. Add In wok or large skillet, heat corn oil over medium-hig- h beef 13 at a time. Stir fry 3 minutes or until browned. Return all beef to wok. Add orange peel, garlic and ginger. Stir fry 1 minute. Stir together corn starch, broth, soy sauce and sherry until smooth. Stir into beef. Add marmalade and dried pepper. Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over rice. Makes 4 servings. Spicy Orange Chicken: Follow basic recipe. Omit beef and beef broth. Use 1 pound thinly sliced boneless, skinless chicken breasts and 1 cup cool chicken broth. Argo, Kingston's and Mazola are registered trademarks of CPC International Stir-Frie- d r 10 Inc. MANUFACTURERS i COUPON NO DfALER SAVE 10c rIRGO KINGSFORDS UH 10 eTh Coupon CORNSTARCH. Cookbook, Inc., 1 CORNSTARCH 1 LB. SIZE 10 DATE EXPIRATION Ikc ome Tha own c plus 8 m hmdkng be redeemed 4 used lor cco ccnstfum baud Ur one coupon per nraecMn Comm noi vm here pronwed lueoor trmdero dDiennc restate Prod of pure's e it uA ccn mercnaxdoe lo eonr coupons wtxmBed mud be snow on reoued Cash redemption CuSomei mud par anr saw tai value use. Mating repraducMm Good orty m US Dept f SW MfiOQl Send tea IX GedfooOL 99tt 1145D2 986 Czech violinist Josef Suk, the n of composer Antonin Dvorak, and grandson of famed great-grandso- Czech composer and musician Josef Suk, for whom he was named, will be guest violinist with Joseph Silverstein and the Utah Symphony in concerts in Sym phony Hall on Feb. 28 and March 1. Janice Back with daughters, Brittanie, Nicholene in back and Danielle at front. They have a casserole of chicken enchiladas w hich will be served for dinner when daddy Wayne and two sisters, Shann and Elisha are all at home. cup frozen strawberries, thawed and drained cup pecans, or other nuts, chopped pkg. 3 oz. strawberry jello 1 let set up a bit before serving. Serves serve with salsa. 1 Janice and Wayne Back arc Bountiful residents, and have five daughters. Wayne grew up in cup cooking oil cup coconut 4 eggs 'A cup milk I 1 MIX DRY cake mix with strawTHE LARGE strawberry cake is ready for dessert, with drained berries, nuts, dry jello, oil, cocofrozen strawberries added for a nut, eggs and milk and beat all special flavor and also a package of together in mixer until well strawberry jello and coconut for a blended. real fruity cake. Pour into a greased and floured Janice also shares lemonadejello 9x13 inch pan and bake at 350 dedessert and chili rellenos which her grees for 35 to 45 minutes until done. This cake is good frosted family enjoys so often. The rellewith a cream cheese frosting or nos have sliced cheese on the bottom of the casserole with diced plain vanilla frosting. chiles over the cheese and an egg LEMONADE JELLO mixture covering the cheese, then baked and served for a special cup boiling water 'A cup sugar dinner. I pkg. 3 oz. lemon jello can 6 oz. lemonade frozen I CHICKEN ENCHILADAS 4 chicken breasts I ': cup sour cream can 10 oz. cream of chicken 1 con- centrate pinch of salt I cup whipping cream SUBSCRIPTION concerts will be at 8 p.m. on each date and at 1 a.m. of Feb. 28 the orchestra will give a concert and cake" performance of that evenings sub 1 6-- 8, Bountiful and Janice moved here from Pocatello, Ida., 20 years ago and attended high school and college here. Wayne is an estimator for a construction company. THEIR daughters include Shaan, 11; Elisha, 10; Nicholene, 6; Danielle, 4, and Brittanie, just 2 years. The younger girls enjoy playing with friends and love to help mom cook. Janice does needle work of various kinds, quilting and enjoys cooking for the family. She did the cooking for a published cook book for a national company. She also works for an answering service in Bountiful. SHANN enjoys ice and roller skating and Elisha does clogging and plays soccer. A recipe for dressing has been requested for using on a crisp tos- - Add a strawberry cake for dessert. soup 4 green onions 12 small flour tortillas SAUCE: I ': cans cream of chicken soup. 10 oz. I can 10 oz. green chiles with tomatoes Grated cheddar cheese, amount desired COOK CHICKEN until done, cool and cut into chunks. Slice the green onions. Mix soup and sour cream together, then mix with soup mixture with chicken and onions. Spoon mixture into about 12 small size flour tortillas and place in a greased baking dish. Mix the chicken soup and green chiles with tomatoes, for sauce and pour over the ingredients in casserole. Bake at 350 degrees for one half hour and then for the last 15 minutes, top w ith the grated cheddar cheese and finish baking. Serve with shredded lettuce, tomatoes and hot sauce. Serves 6 to 8. I STR WVBERRY CAKE pkg. v. bite cake mix DISSOLVE jello. sugar and salt water. Stir in frozen lemonade to dissolve and refrigerate until just partially set. Whip the cream and fold into the partially set in the boiling jello. Chill until firm. Serves 6 to 8. I CHILE RELLENO can 8 oz. ortego diced green chiles 'A to yA lb. Monterey Jack cheese 4 eggs Vi tsp. salt 3 Tbsp. flour Vi cup milk SEPARATE eggs and beat sed salad. This recipe was used recently at the Golden Years Center, for a brunch. The special dressing recipe was shared by Dora Trowbridge. TOSSED SALAD SPECIAL DRFS-SIN- G Spinach, lettuce, mushrooms Crisp bacon bits I V Tbsp. poppy seeds Vi cup sugar 'A cup white vinegar I ': cups salad oil 'A Tbsp. red onion, minced I tsp. salt 2A tsp. dry mustard or I tsp. prepared mustard 1 whites until very stiff. Now mix yolks with salt, flour and milk and beat well. Blend yolk mixture into the egg whites, mixing carefully. Slice cheese and put into the bottom of an 8x8 inch baking pan. Spread the diced chiles over the cheese. Pour the egg mixture over the top of all and bake at 350 degrees for 35 minutes. CLEAN spinach and lettuce, dry and tear into small pieces. Slice mushrooms. Cut bacon into small pieces and fry crisp, drain off grease. Mix salad dressing and put into a jar. chill before using, At serving AFTER RF.MOV ING from oven. dressing. Sprinkle the bacon bits over the top and serve, kj AS. time, toss the amount of salad greens desired with the chilled I I I I I I J scription performance. Light re- freshments will be served in the lobby of Symphony Hall prior to the concert and are included in the ticket price. The program features Mr. Silverstein and Mr. SukinJ.S. Bachs Concerto in D minor. Enchilada casserole: Tasty family treat By KATHRYN JENNINGS I I Czech violinist at Symphony Hall ham loaf 30 minutes longer. HAM AND EGG SUPPER Lay thin slices of cooked ham on a warm platter. Top with sliced hard cooked eggs and hot cooked broccoli or asparagus spears. Pour warm Nobby Cheese sauce over all. SPICY ORANGE BEEF D 2 tblespoons Mazola corn oil 1 pound beef flank or round stesk,thinly sliced diagonally 14 cup slivered orange peel 1 clove garlic, minced 12 teaspoon ground ginger 2 tablespoons ARGO or KINGSFORD's corn atarch oz. noodles, cooked and drained 2 cups thin pieces cooked ham V cup toasted slivered almonds GRADUALLY add milk to soup, stirring over low heat to make a smooth sauce. Blend in sour cream, mustard, onion and pepper. Arrange half of the noodles, ham and sauce in a casserole dish. Repeat the layers with the remaining ingredients. Top with the toasted almonds. Bake at 325 degrees for 25 minutes. Serves 6. Joyce r js NOBBY CHEESE SAUCE: Tbsp. butter or margarine Tbsp. flour cups milk I tsp. salt A tsp. pepper tsp. Wrocestershire sauce cup 'A inch) sharp cheddar cheese cubes MELT BUTTER or margarine in a heavy skillet over low heat. Add the flour and blend, but do not brown. Remove from heat and add milk and stir to blend. Add salt and pepper and Worcestershire sauce. Return to low heat and cook, stirring, until mixture is smooth and thickened. Just before serving, stir in the cheese cubes. Makes 2 cups. Cheese cubes will not completely melt. HAM CASSEROLE Vi cup milk I can cream of mushroom soup ( 10'2 OZ.) 1 cup dairy sour cream 2 tsp. prepared mustard Tbsp. chopped green onion Vi tsp. pepper 1 1 Marion Corn Starch is preferred for thickening Oriental dishes because it gives a clear, translucent no flavor of its while adding appearance, are superior and KINGSFORD's own.ARGO quality corn starch. Hints for Oriental Cooking: r Partially freeze meat to make it easier to thinly slice. To peel fresh garlic, press clove with side of wideknite. i he peel slips off. To thicken hot sauces for Oriental dishes, mix a little corn starch with cold water. While stirring, add it to the sauce, bring boil and boil 1 minute. USE COUPON BELOW 4 4 2 MIX SOUP and milk, heat to boiling while stirring constantly. Add vegetables and ham alternately with the soup to fill a greased Vi I COUPON COOKBOOK CORNER JANICE BACK AM) daughters. Brittanie, Nicolene and Danielle, like to pitch in to prepaie dinner lor the rest of the family. Among their favorite recipes are chicken enchiladas, lemonaide jello and strawberry cake. : . : : |