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Show Davis Woman Need a salad? Check Lori Frosts recipes Vz By KATHRYN JENNINGS 1 3 Lori Frost is tossing an Oriental chicken salad, crunchy with 1 almonds, cabbage and even dry Ramen noodles, broken into pieces and water chestnuts, with a special dressing. She also shares a hot chicken salad, baked for a different type of chicken salad. A green bean salad might be another interesting summer salad with a special horseradish dressing which includes sour cream for a tangy flavor with the green beans. A no crust quiche is especially creamy and delicious for a Sunday brunch or for any meal which is leisurely and enjoyable. CHICKEN ORIENTAL SALAD 2 chicken breasts, cooked and shredded 2 Tbsp. toasted sesame seeds 2 Tbsp. almonds, toasted, slivered Vz head cabbage, shredded 2 green onions, with tops pkg. Ramen noodles, chicken flavor 1 can sliced water chestdrained nuts, Use just one half package of chicken flavor from noodles and break up the noodles in bite size pieces, tossing all ingredients in a large container and pour dressing over all and mix. 1 DRESSING FOR CHICKEN SALAD tsp. lemon juice 2 Tbsp sugar This is a very good salad for summer or at anytime. Serves about Serve on a lettuce leaf with sliced tomatoes. 6-- 8. HOT CHICKEN SALAD cups cooked chicken, cubed 3 cups sliced celery 2 cups toasted bread cubes or croutons 2 cups mayonnaise 1 cup almonds, sliced V cup lemon juice IVz Tbsp. onion, grated 1 tsp. salt Mix all ingredients in a large bowl and pour into a 9x 3 inch bak-in- g pan. Now top with a mixture of cup grated cheddar cheese, 2 cups crushed potato chips 4 1 1 Bake at 450 degrees for 15 or 20 minutes until hot through. Serves about 0. GREEN BEAN SALAD lb. can green beans, French cut Tbsp. salad oil Tbsp. vinegar thin slice onion, red or purple 1 1 1 1 Salt and pepper z. z. cup sesame oil tsp. each, salt and pepper Tbsp. white wine vinegar tsp. MSG, optional Drain beans and marinate them for one hour in the salad oil, vinegar, onion, salt and pepper. Drain off marinade and mix beans with the following dressing. HORSERADISH SOUR CREAM DRESSING 1 cup sour cream Vz cup mayonnaise 1 tsp. lemon juice V 1 ' 1 tsp. dry mustard Tbsp. prepared horseradish NO CRUST QUICHE cup Swiss cheese, shredded 12 slices bacon, fried, crumbled 1 4 eggs 2 cups milk 1 cup bisquick onions, chopped Salt and Pepper Grease a 10 inch pie pan. Place the Swiss cheese and crumbled bacon in the pie pan. Meantime in a food processor or blender, mix eggs, milk, bisquick, onions, salt and pepper and blend for about 15 seconds. Pour this mixture over the cheese and bacon and bake at 400 degrees for 35 to 45 minutes, until mixture is like custard. Let set about 5 minutes before serving, to set 2 green up. Lori and husband Tom have lived in Farmington for six and a half years. She is originally from Southern California. The couple met while both were attending the University of Utah. They have two children, Ryan 7 and Allison, Vz years. Lori enjoys cooking and knit- ting, she has won first place prizes with several of her sweaters in both state and county fairs. She even took sweepstakes for a sweater in the Davis County Fair. She also enjoys other crafts. Lori said, I attribute any and all cooking skills I have gained to my mother, Fran Lewis, who has al ways been a great example and a wonderful cook. There has been a request for a very good summer salad with raspberry jello, crushed pineapple, beets and other ingredients, making a colorful ruby red salad. Ada Stewart has given this recipe for readers who might like the tasty red jello salad covered with' a thin layer of mayonnaise or sour cream. RUBY BORSCH SALAD 1 z. pkg. raspberry or wild raspberry jello cups boiling water IV cups liquid from drained pineapple and beets 1 20-o-z. can crushed pineapple, 1 Vz drained 1 can diced or shoestring beets, drained 1 cup celery, chopped fine 3 Tbsp. vinegar 16-o- z. Dash salt 1 tsp. dry dill weed Mayonnaise or sour cream for top additional dill weed Dissolve jello in boiling water and add the IV cups liquid from pineapple and beets. Refrigerate until syrupy. Add drained pineapple, beets, celery, vinegar, salt and dill weed and mix well. Pour into a casserole, about 8x10 inches and refrigerate until firm. When ready to serve, spread with a thin layer of mayonnaise or sour cream and sprinkle with a little dill weed, if desired. Serves about 12 large portions, kj LORI FROST LIKES to toss an Oriental chicken salad, crunchy with Ramen noodles, broken in small pieces, as an unusually different, but delightful treat. Along with that, she shares a hot chicken salad and a green bean salad with a horseradish dressing and a quiche thats tasty and easy to prepare. no-cru- st Prepared cereals go beyond breakfast By DONETA GATHERUM Did you start this morning with a cup granulated sugar beaten 1 tsp. vanilla extract 1 Vz flour cups 1 tsp. baking soda 1 tsp. salt 12 shredded wheat biscuits, finely rolled (about 3 cups crumbs) Vz cup chopped walnuts 1 2 eggs, well of prepared heaping cereal, the kind sold by athletes and cartoon characters? If so, you are one of millions. Colorfully boxed easy to serve prepared cereals are American favorites. The beginning of cold cereals dates back to 1854 when Ferdinand Thoroughly cream shortening Schumacher developed a method and sugars. Beat in eggs and vanilof rolling oats into a flat grain in- la, blending well. Stir in shredded stead of grinding them to a powder. wheat crumbs and nuts. Drop by Quaker oats quickly became a teaspoon onto greased cookie standard breakfast food. sheets. Bake in 350 oven 10 to 12 Rolled oats success was folminutes. Remove to wire racks to lowed by other grain processing incool. novations. Henry Perky developed shredded wheat in 1893 and WilOATMEAL MUFFINS liam Danforth introduced the 3 cups oatmeal 3 Tbsp sugar products that same year. 3 tsp. baking powder Americas breakfast habits were V tsp. milk further revolutionized by a doctor, Vz cups milk health food advocate named John beaten egg, Harvey Kellogg and his brother, 3 Tbsp. cooking oil or melted William Keith who was a businessman and philanthropist. C.W. shortening Post, a competitor, assisted in Combine the first four ingremaking cold cereals a part of the dients in a bowl; mix. Combine standard American diet. milk, egg and oil; beat slightly. Add The Kellogg brothers were liquids to dry ingredients; stir just raised in Battle Creek, Michigan until ingredients are moisdry and were members of the Seventh tened. Fill greased muffin cups abDay Adventists Church which out s full. Bake in 425 promotes many health reform prin- oven about 20 to 25 minutes. ciples. John Harvey served as the head of medicine at the Adventists CRUNCHY BAKED CHICKEN Western Health Reform Institute, Wash 3 lbs. frying chicken treating thousands of Americans pieces. Pat dry. For any of the folwith a natural health food diet. lowing variations, dip chicken in William Keith operated various liquid mixture, Coat evenly with enterprises including two food corn flake crumbs mixture. Place companies that manufactured in single layer, skin side up, in health food products used in the shallow bakor hospitals. 3 Tbsp. with Drizzle ing pan. By the 1890s both Post and the melted margarine or butter, if deKelloggs were in the health food sired. Bake at 350 degrees for promotion business. Post de- hour or until chicken is tender. Do veloped grapenuts, a concen- not cover pan or turn chicken while trated cereal while the Kelloggs baking. were producing corn flakes. The Kellogg brothers lived to be bowl-fu- ll 1 1 seven-eight- well-greas- foil-line- ed d marinate chicken in dressing for at least 1 hour. PARMESAN CRISPED CHICKEN Dip in mixture of 1 slightly beaten egg and 2 Tbsp. milk. Coat with mixture of V cup com flake 9 1 . Is this a tribute to the nutritious SHREDDED WHEAT COOKIES 1 cup shortening 1 cup light brown sugar, firmly packed CHICKEN Dip in Vz cup evaporated milk. Coat with mixture of 1 cup com flake crumbs, 1 tsp. salt and Vt tsp. CORN-CRISPE- D pepper. CALIFORNIA CRUSTY CHICKEN Dip in mixture of Vz cup melted margarine, 3 Tbsp. lemon juice and 1 tsp. grated lemon peel. Coat with mixture of V cups corn flake crumbs, tsp. salt and V tsp. pepper. 1 BAKED CHICKEN ITAL1ANO Dip in mixture of Vz cup Italian-styl- e salad dressing. Coat with IV cups com flake crumbs. If desired, HONEY BAKED APPLES 6 medium baking apples 1 Vz Tbsp. melted butter V cup honey nuts cereal cup raisins Wash and core apples. Peel top V cup grape V half or split peel horizontally around each apple, about an inch from the top to allow steam to escape. Place in baking dish lined with aluminum foil. Bake at 400 for 40 minutes. Combine butter, honey, cereal and raisins. Fill apples with mixture and bake 10 additional minutes. Try these vegie ideas By LUCILLE STRINGHAM COMPANY CAULIFLOWER large head of cauliflower 1 can (4 oz.) sliced mushrooms, 1 drained cup diced green pepper cup butter or margarine 13 cups milk 1 tsp. salt 1 cup shredded Swiss cheese 2 Tbsp. chopped pimento V V Break cauliflower into medium size flowerettes. Cook in boiling water until tender crisp, about ten minutes. Drain well and set aside. In a two quart saucepan, saute the mushrooms and green pepper in butter until tender. Blend in the flour. Gradually stir in the milk, stirring constantly. Cook over medium heat until mixture is thick. Stir in salt, cheese and the pimento. Place half of the cauliflower in a 2 quart casserole dish. Cover with half of the sauce ; add the remaining cauliflower and top with the rest of the sauce. Bake at 325 degrees for 15 minutes. Serves 8. 1 cold cereal foods they produced all their lives? A modern cook can see many advantages to using prepared cereals as an ingredient in main course dishes, desserts, breads and casseroles. Remember you can do more than pour cold milk onto cereals. Try these recipes that use Americas first four packaged cereals shredded wheat, rolled oats, corn flakes and grapenut flakes. crumbs, 1 tsp. salt, V tsp. pepper and Vz cup grated parmesan cheese 1 PEAS WITH NOODLES cups peas, fresh or frozen (8 oz.) package broad egg noo- Vz 1 dles cup dairy sour cream V cup grated parmesan cheese Vz tsp. salt black pepper 2 Tbsp. butter Vz Cook peas in water until tender. Cook noodles in boiling water for 10 minutes. Drain well. Toss the noodles with the sour cream, cheese and salt and butter. Add the hot peas, that have been drained. Sprinkle with a little pepper and serve immediately while hot. VEGETABLES CHOWDER cups chopped broccoli 1 cup chopped onion Vz cup grated carrots Basic white sauce BASIC WHITE SAUCE or margarine V cup butter V cup flour tsp. salt tsp. sugar 2 cups milk 1 can (13 oz.) evaporated milk 3 Tbsp. water 1 Vz Vz green beans, drain tsp. dillseed Vz tsp. seasoned salt Cook onion in butter or margarine over low heat until soft and light 4 cups cooked ter over them and serve 1 ly. Serves 6. brown. Add the remaining ingre- dients and toss lightly. Heat and serve. Serves 8. Melt butter over medium heat. Add the flour and stir continually until smooth. Add the salt and sugar, milk and the canned milk and water. Simmer, stirring continually until thick. Add this sauce to the chowder Cover the vegetables with water and cook until barely done, 5 minutes. Add the white sauce and mix, heat and serve. Serves 8. Do not cook the vegetables in too much water GREEN BEANS WITH LEMON BUTTER 2 pounds green beans, canned or fresh cooked Lemon Butter: V cup butter 2 Tbsp. lemon juice Vz tsp. salt Vz tsp. dried basil 2 tsp. dried parsley flakes GREEN BEANS WITH DILL 2 Tbsp. chopped onion V cup margarine or butter parsley flakes. Keep hot. Heat beans and drain. Place hot beans on platter and pour hot lemon but- - 10-1- 3 Melt butter in a small sauce pan. Stir in the lemon juice, spices, and immediate- CARROTS WITH ONION 6 carrots 1 chicken bouillon cube V cup boiling water 4 Tbsp. butter V cup boiling water 3 medium onions sliced 1 Tbsp. flour V tsp. salt Dash of pepper Slice carrots in thin rounds. Dissolve the bouillon cube in the V cup boiling water. Add the carrots and cook covered for ten minutes. Melt the butter in frying pan and add the onions and cook 15 minutes, stirring. Stir in the flour and the salt and pepper. Add the V cup boiling water, carrots, with their stock and simmer altogether for ten minutes. Serves 6. |