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Show B13 Castle Valley Review, March 2009 The Trick to Finding Shortcuts for Good, Healthy Meals Kathy Ockey There is no place like home and after traveling around the world, working, and going to school, Marie Bryner-Bowles is currently living in the same lower Miller Creek area where she grew up. She said, “My father, Lyle Bryner, was a farmer and well-known in the Price area. My mother, CeCelia Jewkes, was born and raised in Orangeville and many citizens would remember her.” Marie said she can recall many happy occasions in Orangeville and visiting with her Aunt, Mildred Hannert. Marie moved to Salt Lake after graduation and was a clothing designer at Joleen’s Clothing for eight years where they sold many of her designs to major department stores. She had the opportunity to travel to corporate offices in several major cities. Marie also served a mission to Japan and can speak Japanese, “Japanese is one of the easiest languages to learn,” she said. Marie met her husband, Dave Bowles, in Salt Lake through a dating service. “We laugh about it, but it was a good thing.” They lived in Mesquite, Nev., after their marriage and then returned to the Price area to live and start their family. Marie and Dave have been married for 13 years and are the parents of two children; Zac, 7 and Karly, 3. Marie said she was actually a step-grandmother to three grandchildren before she became a mother. She stays very busy with her family and also her two businesses, Bryner Photography and Portrait Express. Marie said she took photography in 4-H and her father bought her a camera. She didn’t know how to use it and the first picture she took was of her shirt. She was devastated when she lost her camera and her father later bought her another one. She learned and loved photography and was on the yearbook staff at Carbon High. “I love being a photographer.” Marie also enjoys cooking and her mother taught her and several of her 9 and 10 year old friends in a 4-H club, “The Carbon Cool Cooks.” Marie said she likes to cook but with her busy lifestyle and family she likes to make recipes that can be completed in five to 10 minutes. “Fifteen minutes is too long to prepare a recipe. You can make a good, healthy meal in a short time simply by finding shortcuts in the preparation process.” Marie said. “If you are short of time you can still make good, delicious meals that your family will enjoy.” Marie is sharing some of her delicious, and quick, recipes. CeCelia Bryner’s Date Nut (Balls) or Bars “I absolutely hate dates, I don’t like coconut…and I love this recipe. No one ever guesses there are dates in these treats. Try ‘em and you’ll be hooked! Omit the coconut if you don’t care for it.” 1 stick (1/2) cup butter (do not use margarine) 1 cup sugar 1 cup chopped dates 1 egg 1 tablespoon milk 1 teaspoon vanilla 1 1/2 cup chopped nuts 2 cups Rice Krispies 1/2 package coconut (optional) Melt butter and sugar together slowly in a saucepan. Add dates, and bring just to the boiling point (do not boil). Remove from heat and cool. While mixture cools, measure out cereal and nuts and mix together in a separate bowl. Allow date mixture to cool in the pan for about 10 minutes. In a small bowl, whisk the egg and milk together. Add to cooled date mixture. Return pan to medium heat, and bring to a boil, stirring constantly, boiling for exactly two minutes - no more. Remove from heat. Add vanilla, and then add the cereal/nut mixture. Balls: Roll by rounded teaspoonfuls in coconut then place on waxed paper. Cool. Makes about 2 dozen balls. Bars: Press into a 9 inch by13 inch pan. If using coconut, place in the bottom of the pan before adding the mixture and then sprinkle some on top. You may vary the thickness of the bars by not using the entire surface of the pan. Fast-n-Fudgy Brownies “The best ever!” 1 2/3 cup sugar 3/4 cup butter, melted (do not us margarine) 2 tablespoons water 2 eggs Photo by Kathy Ockey Marie Bryner-Bowles says 15 minutes is too long to prepare a recipe. She believes you can made a good, healthy meal in a short time by finding shortcuts in preparation. 1 tablespoon vanilla 1 1/3 cup flour 3/4 cup cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 package Ghirardelli milk chocolate chips 1/3 cup chopped walnuts Heat oven to 350 degrees. Grease 13 inch by 9 inch pan. Combine sugar, melted butter, and water in large bowl. Stir in eggs and vanilla. Combine flour, cocoa, baking powder and salt. Add to butter and egg mixture. Stir in chocolate chips and nuts. Spread into sprayed baking pan. Bake for 20 minutes or until toothpick inserted in center comes out only slightly sticky. Cool and cut into bars. Makes about two dozen. EZ-Chee-Z Chicken Primavera Pasta “15 minutes from cupboard to table!” Cheese sauce mix from a box of macaroni and cheese (reserve the pasta for another use) High fiber white pasta (we like Smart Pasta Rotini) Salt to taste 2 cups frozen cauliflower florets 2 cups frozen broccoli florets 1 can cooked chicken (or leftover diced chicken) 1 can cream of celery soup 1 tablespoon butter 1/4 cup milk 1/2 cups frozen peas Shredded parmesan cheese Add 6-8 cups cooking water, salt and broccoli and cauliflower to pasta pan. Bring to a boil, add pasta and cook pasta (along with vegetables) according to pasta package directions. Drain. Return to pan and add butter to hot pasta and veggies, stir to melt butter. Add cheese sauce mix, milk and soup and stir to combine. Fold in chick and peas. Heat through, be sure peas are thawed and warmed through. Serve with shredded parmesan on top. Sneaky Spaghetti Sauce 1 pound Italian Sausage 1 16 ounce can diced tomatoes 1 small can tomato sauce Garlic (to taste) Italian Seasonings (to taste) Salt and pepper (to taste) 1 can of sliced carrots – pureed Brown sausage and drain off fat. Pat with paper towels to remove additional fat. Return to pan with remaining ingredients except carrots. Puree carrots in blender until smooth and add to sauce. Cook until thick and serve over spaghetti…sneaking a serving of carrots into your kids! Fast Chili-Mac 1 package Rotini pasta 1/2 green bell pepper, diced 1 can No-bean Chili (con carne) 1/2 cup shredded cheddar and jack cheese Cook 1 package pasta. (My family likes Smart Pasta Rotini) according to package directions, and while pasta boils, add in the bell pepper, chopped fine, to the boiling pasta. Drain pasta and pepper and add 1 can no beans chili. Top with shredded cheese. . Have a Great Recipe to Share? Call the Castle Valley Review, 748-2541. |