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Show 4 I I I Prepare Holiday Food With Some Nutritional Value By DONEIAGAIHKKIM Try to prepare food that have Mime nutritional value is the advise t'SU Home Economist Judy Starkey gave to the people who attended the USU Holiday Open House that was held Nov. 16 in the USU extension service auditorium in Farmington. BASIC FOODS that have nutritional values arent so sweet and they don't contain so many empty calories. For example, Mrs. Starkey suggested combining cranberry juice, orange apricot or other fruit juices with a club soda or another soft drink. The fruit juice w ill provide some nutrition. SOFTENED cream cheese can be colored and placed in decorating tubes to be used for decorating and bordering edges instead of icing. Many gelatin desserts could be easily garnished with cream cheese. This Eggnug Ring is a good example of a nutritious Holiday dish that is typical of the many gelatin dishes that can be used this time of year. EGGNOT RING pkg. (3 oz.) Jello lemon flavor 1 cup boiling water Vi cup cold water Vi tsp. rum extract (optional) Vi cup canned eggnog I can (11 oz.) mandarin orange sections I can (8 oz.) pear halves or Vi cup seeded halved green grapes 1 pkg. (3 oz.) jello cherry or raspberry flavor , ) cup boiling water 1 Vi cup pecans (optional) I . DISSOLVE lemon flavor gelatin in 1 cup boiling water. Add Vi cup cold water and extract. Measure Vi cup gelatin, add eggnog Pour into a ring mold. Chill until set but not firm, about 25 minutes; drain fruits, measuring syrup. Add water to syrup to make cup. Dice the pears. DISSOLVE cherry flavor gelatin in 1 cup water. Add measured liquid and the remaining lemon galatin. Chill until thickened. Add pears and spoon onto the mold mixture. over eggnog-gelati- n Arrange oranges in gelatin near edge of mold, pressing down lightly. Chill until firm about 4 hours. Unmold. Garnish with cream cheese and maraschino cherries, if desired. For an attractive addition fill the center with 1 Vi cups pecans. Makes 5Vi cups or 10 servboiling ings. MRS. STARKEY says it is easier to un foods that have nutritional arent so sweet and they dont contain Basic so many empty calories. values mold gelatin if the mold is sprayed with a cooking spray before it is uved. W hen you go to unmold the ring, run a knife around the edges. The mold can be dipped in warm water or a warm, dampened towel may be placed around the mold. To get the molded salad to stay nicely on a bed of lettuce greens, place the greens on the mold just before removing the salad from it instead of try ing to get the greens to stay in place on a plate. PEANUT BUTTER is one nutritional food that can be used in cookies or candies. Peanut buttercups for Christmas or eggs for Easter can be easily made. Children enjoy helping with the project. PEANUT BUTTER CUPS Vt cup graham crackers u.umb in blender) 2'i cups powdered sugar .4 cup iuclicJ muigurinc 1 Vz cups peanut butter MIX INGREDIENTS thoroughly. If too dry add more peanut butter. Shape into peanut butter cups or eggs. Cover with molding chocolate. Store in a cool place. Mrs. Starkey suggests using a small baby feeding spoon or a tiny paint brush to apply a coating of melted chocolate to the mold or the paper cup container before adding the peanut butter mixture. Freeze the chocolate until it is hard. The cup can then be filled with the peanut butter mixture. Apply melted chocolate to the top and freeze until firm. . FRUIT FRILLS are nutritious, soft and chewy. FRUIT FRILLS square margarine 6 Tablespoons or Vi can (6 oz.) frozen concentrated orange juice 2 cups powdered sugar 1 cup (or more) dry, powdered milk Vi cup (or more) crushed corn flakes Vi STIR TOGETHER juice and sugar. Add softened margarine and mix well until smooth. Add milk a little at a time until mixture is stiff enough to shape into small balls. Roll in cornflake crumbs. Optional coverings: coconut, wheat germ, chopped nuts. Makes 40. The USU Extension service office in Farmington has many other different holiday recipes that can be obtained by calling them or by stopping in at their office which is upstairs in the county jail annex building. '"K ' right, ovc 0 baIiC anJ Jcci:alc Most cookies, like these sugar cookies, can be frozen or stored in friends and airtight containers and used as gifts to shut-in- FAVHRITF lYIAJr RFf'IPFC rmiUillJu Lo s, Sugar Cookies Are Tradition By KATHRYN JENNINGS Brandon, Lisa Gardner, baby Jeffrey 2 id Allison always look lor aid to the holiday season, birthdays and other special times of the year. Have cookies on hand if guests drop in. ONE OF the favorite family traditions is making and decorating sugar cookies and they love to make several kinds of cookies. Bake some cookies to give to a friend or neighbor. Lisa says she picked up this tradition from her mother and brought it into her own home. Every holiday season means baking sugar cookies and others, cutting out and decorating the baked cookies. They match each season with special decorations, from this holiday season and Valentines Day to any other special time. le, then roll and cut cookies. Bake at 350 degrees about 8 to 10 minutes until a very light brown. To frost, use the folDELICIOUS FROSTING FOR COOKIES lb. powdered sugar Vt cup butter, softened 2 egg yolks Vt cup whipping cream tsp. almond flavoring Vt tsp. salt food coloring, colors as de1 all ingredients, butter soft. Drop on ungreased cookie sheet, a small ball, and bake ai 350 degrees for just 12 minutes. Frost when hav ing cool with following: BLEND frosting until smooth and tint with various food colors, to decorate COOKIES 'h cup shortening 'A cup sugar Vi cup brown sugar Vt cup peanut butter 1 CHOCOLATE MARSHMALLOW SURPRISES 2 cups sifted flour tening into mixture, for a soft frosting. The Gardner family lived, most of their lives in Bountiful , 1 ': tsp. soda Vi Vi Vi 1 tsp. vanilla cup sugar egg cup milk 20 marshmallow's, cut in half Vi CREAM shortening with sugars and peanut butter, add egg, vanilla and milk, mixing well. Add flour and salt and roll dough into inch balls, roll in sugar. Place on ungreased cookie sheet and bake at 375 degrees for just 4 minutes. Remove from oven and top with a candy kiss. Push the kiss down until sides of cookie crack, return to oven for 3 to 5 minutes. 1 MELTAWAYS 'A lb. butter, no tsp. salt cup cocoa cup shortening 1 cups flour tsp. salt substitute Vi the powdered sugar mixture into heated milk and butter, adding another I Tbsp. shor- 1 Vt FROSTING cups powdered sugar I Tbsp. cocoa dash of salt 3 Tbsp. milk Tbsp. butter 1 COMBINE all ingredients, mixing until smooth and frost cool cookies. unbeaten egg 1 1 SIFT together the flour, soda, salt and cocoa. In a second bowl, cream together the shortening, vanilla, sugar and egg. Blend in the dry ingredients and milk. Drop batter from teaspoon, on ungreased cookie sheet, two inches apart. Bake at 350 degrees for 8 minutes. Remove cookie sheet from oven and set a half marshmallow on each cookie and return to oven and bake for 1 minute more. SIFT together the powdered heat the milk and butter. Beat until they completed their home in Farmington a year ago. They now enjoy the new neighbors and friends where they live presently. BOB Gardener is a water treatment consultant for industrial heating and cooling, for the Power Engineering Company in Salt Lake City. Lisa enjoys her homemaking and spending her time with the children, Allison, Brandon and Jeffrey. Lisa recently graduated from BYU with a degree in home economics education. THE FAMILY likes to work on their home in the winter and strengthening family traditions. During the summer they spend a good deal of time at Bear Lake. Processing Affects Food Value Food processing affects nutritive values. Cooking, canning, freezing, and storing food does affect nutritive values. In the case of calories, and with some nutrients, the effect is not always great, but with some vitamins and certain methods of food preparation the losses are considerable. Some specifics should get your attention. VITAMIN C is so unstable that mashing fresh strawberries destroys more of the vitamin than slicing them. Reconstituted potato flakes at warm temperatures for an hour may have no remaining vitamin C at all. Storing oranges for long periods of time runs the risk of a significant loss of vitamin C, Initially, canned berries may not retain as much vitamin C as frozen berries, but after four months of frozen storage, there may be a 50 percent loss and by six months, the loss may be 70 percent. Cooked frozen ab- sugar, cocoa and salt. Now 1 tsp. vanilla 2 Tbsp. milk down the sides. This makes out 40 cookies. 1 cookies at special seasons. PEANUT BUTTER KISS COOL FOR only a minute or two and drop a spoonful of frosting on each marshmallow topped cook ie , lett ing it drizzle FROSTING oz. pkg. cream cheese tsp. vanilla cup powdered sugar food coloring, desired color 3 I sired 1 CREAM shortening with sugar until fluffy, add eggs and beat well. Add vanilla. Sift dry ingredients together and add alternately to mixture, with whipping cream. Roll out the dough and cut into desired shapes, but if possible, chill the dough for 3 to 4 hours, which makes it easier to hand cup flour 1 1 Vi cup shortening cup sugar 2 eggs Vi cup whipping cream 1 tsp. vanilla 3'A cups flour 4 tsp. baking powder xh tsp. salt 13 cup powdered sugar COMBINE lowing: 1 SUGAR COOKIES cup cornstarch Vt vegetables usually contain considerably less vitamin C than cooked fresh vegetables. OVEN TEMPERATURES in cooking meat may destroy half of the thiamin. A major portion of the thiamin may be in the meat juices that drip from the roast. If canned vegetables are stored below 65 deg. F, there will be minimal losses of thiamin over a years time, but at temperatures of 80 deg. F, the loss may be from 15 to 25 percent. NIACIN, ANOTHER B vitamin, is affected by washing. This accounts for some loss in preparing foods for freezing or canning. Folic acid, abundant in foliage or the leafy vegetables, does not tolerate heat. The green vegetables lose about 15 to 20 percent of vitamin A and the yellow and red vegetables about 30 to 35 percent during cooking. Vitamin D is sensitive to the list goes on. |