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Show 2B Lakeside Review, Wednesday, Feb. 2, 1983 tt (D'On U OD (D OH : BS-Bd- J5 D Chowders Can Take Away Chill; Add Nutrients Add seasonings and clams Serves 5. and reheat. Heat evaporated Cheat Chowder LAYTON a milk over hot water then add to Chowder cup shredded carrots, kind of stew, originally applied the hot clam mixture stirring (coarsely shredded) only to fish or clam stews, now well. Serve immediately, j cup chopped celery . also applied also to many mixed Serves 5. cups boiling water Manhattan Clam Chowder y cup chopped onion vegetable stews, usually with3 slices bacon finely diced out meat other than chopped 3 tbs. butter ; 1 cup finely diced celery bacon or salt pork. cup flour By IYNCHA ORAHAM 'i' Review Correspondent ... ! Jtia , ; ihl ( . - L - ... a delicious hot Chowder meal supplying many nutrients, served to families for a satisfy- ing meal or at formal meals as an encore to the main dish. No matter how chowders are defined, they can always be termed delicious. They are one of the more satisfying soups with a stick to the ribs quality that makes them especially appealing during cold weather. While the term chowder brings to mind the misty seaports of New England and traditional clam chowder steaming hot from the pot, other varieties will also become family favorites if given a chance. 1 New England Clam Chowder 10 oz. can clams or 1 cups steamed clams and juice Boiling water 5 medium potatoes, pared 1 small onion chopped 2 tbs. flour y cup cold water 2 tsp. salt cup chopped onion ' 2 cans minced clams (ab- out 2 cups) 1 can stewed tomatoes ; (about 2 cups) f 2 cups diced potatoes . 1 cup finely diced carrots 1 'i tsp. salt Vi tsp. thyme dash pepper Partially cook the bacon. Add celery and onion and cook until tender but not brown. Drain clams, reserving liquid. Add water to the reserved liquid to make four cups, add to bacon, 1 cups milk cups chicken broth (or 13 y2 oz. can) 2 . z. - 8 cheese and vegetable including the cooking liquid. Stir over low heat until cheese melts. Makes 6 servings. If chicken broth is not available 2 chicken boullion cubes can be added to 134 cups water for the broth. Crackers are probably the favorite accompaniment to serve with chowders because of . their salty taste and satisfying crunch but the following breads are delicious with chowder also: , ; Cheese Johnnies Corn Chowder thick bread slices melted butter grated parmesan cheese Remove the crusts from bread slices and cut into fingers. Dip into melted butter and cover completely with Parmesan cheese. Toast brown on both sides under broiler, turning once and serve hot. ? ? 2 tsp. salt 0 ' dash of black pepper ' add flour and cook and stir until 2 slices bacon dash pepper 2 slices of an onion, chopped ' 2 tbs. butter 1 1 cup evaporated milk cups diced potatoes 2 cups fresh cut corn from cob Drain clamg, saving juice, then chop clams fine. Add water or 1 No. 2 can cream style corn 3 cups hot water to clam juice to make a total of 3 tbs. butter three cups. j 1 cup evaporated milk Bring water to a boil and add ; potatoes Dice potatoes into very small pieces and bring to a boil in the clam-wate- r broth. Add onion and simmer for 15 minutes. Blend flour to a smooth paste with cold water and add to the potatoes slowly, stirring until the mixture boils and thickens. cups shredded sharp thick. Add chicken broth, ; 6-- 1 Cook celery and carrots in water until tender, do not drain. Cook onion in butter just until tender; stir in flour. Gradually ( Add potatoes, tomatos,) carrots, and seasonings. Cover and simmer about 35 minutes. Blend 2 tbs. flour with a little cold water to make a smooth paste. Stir into chowder slowly and continue cooking and stirring until mixture comes to a boil and thickens. Add clams and heat through. Serves .. 1 cheese r mixture. 1 Cut bacon into 1 inch pieces and cook with onion until onion is soft and bacon is done. Add potatoes, corn and water and cook until potatoes are ten- der. Add butter, milk, and sea- - j , Bread Sticks 1 1 1 3 sonings, reheat to boiling. 1 pkg. dry yeast cups water tsp. salt , 334 cups flour slightly beaten egg white -- TESTING taste-test- a bowl of steaming chowder Leslie er Skinner, 15-2- . . The amount of mixture poured into the souffle dish governs the height of a colsouffle. Wrapping a lar of aluminum foil (secured no-ba- Feeling a little low? Maybe got the flue? Even if youre not Jewish, a bowl of chicken soup may be just what you need. Donated by Chris Bradford: with tape) around the top of the dish permits one to pour the dessert mixture beyond the top of the bowl. After chilling and just before serving, the collar is removed to reveal die towering dessert. Chicken Soup Makes two gallant 3 onion whole small 1 Vi lb. butter 1 meat from one . CARAMEL PRALINE SOUFFlf and delicious, make than the cooked kind. k tablespoons sugar ; dessert souffle INVITING 1 . d. cup chopped pecans, toasted Soften gelatin in 12 cup cold Fold egg whites and whipped souffle before serving. water. Melt caramels and sugar cream into carainel mixture. servings. V with remaining water in Wrap covered double boiler or saucepan over low heat. Stir occasionally until sauce is smooth. Stir small amount of hot mix- - a collar of aluminum foil around top of souffle dish; secure with jj tape. Pour mixture into dish; chill until firm. Remove foil col- - D Avocados Add Flavdr Bcr6d.s To Winter Salad: right now. Most Utah avocados are brought in from California, although some come in from Mexico.' From' November to May, California avocados are a d fruit. smooth, From April to November you find the purple-blac- k rough skinned fruit. Both varieties are alike inside in color and taste. Avocados can even be frozen if you mash the pulp with a liberal amount of lemon juice and freeze in an airtight container. Farmer salad is an easy and economical way to make the most of the avocados flavor right now. green-skinne- Farmer Salad 2 2 avocados, diced cans yellow corn, 12-o- z. drained 6 hard cooked eggs, cut in quarters cup sliced green onions teaspoon salt pinch of pepper Bottled dressing or seasoned Vt mayonnaise easier to ture into egg yolks; return to lar before serving. Melt sugar in skillet over hot mixture. Cook 3 to 5 minutes medium heat until clear and over low heat, stirring constantcaramel-coloreStir in nuts; ly or until thickened. spoon onto greased cookie Stir in gelatin. Cool to room sheet. Immediately separate temperature. Beat egg whites nuts with two forks. Cool; break with salt until stiff peaks form. into small pieces. Sprinkle over Whole loose-lea- f lettuce leaves Toss avocado, corn, eggs, green onions salt and pepper with about one cup dressing. Serve on lettuce leaves. To make seasoned mayonnaise, combine one cup mayonnaise with one tablespoon lemon juice, teaspoon tobasco teaspoon onion salt and a dash of nutmeg. Another popular recipe using avocados on the east coast goes by the name of Island Pupa or Gold Coast Dogs. sauce, Vt Gold Coast Dogs avocado slices . hot dog buns . ' hot dogs . A spicy chili and cheese crumbled grated crisp bacon Arrange avocado slices in hot dog bun, then add hot dog which has been steamed or sauteed until hot. Spoon on hot chili and top with cheese and bacon. Any leftover pieces of avocado will keep overnight in the refrigerator if well sprinkled with lemon juice. Cut in chunks, the avocado makes a delightful garnish for tomato soup. - Oatmeal bread without milk? If you tried the oatmeal bread recipe in the Lakeside Review last week and found it tasted strange, now you know why. The salted milk ingredient was inadvertently left off. You need to add 1 cups of salted mUk to the listed ingredients. The recipe directions can now be followed as listed. 6 to. paaaaEaaaaaE jj Avocados are great bargains at most area supermarkets is 0 Marys Nail Boutique . Experienced Professional ' Manicures chicken-cooke- d and deboned (or leftover turkey) 1 gal. water 6 oz. rich chicken or turkey broth delicious and impressive finish to any special meal. r k stalk of celery flour to thicken effort,, Souffle is a' envelope unflavored gelatin ... , 1 cups cold water 28 caramels 2 tablespoons sugar 5 eggs, separated Jv V teaspoon salt 4 ' ' 1 cup heavy cream, whipped carrots 1 Well worth the 2 mixture and sprinkle with course salt or sesame seeds. Place a large shallow pan on the bottom rack of oven and fill it with boiling water then bake the bread sticks. Bake in a 425 oven for about 15 minutes. For extra crisp breadsticks bake in a 400 oven for 20 minutes. , Next week and stews. . . . Vegetable soups Soup Chases Bugs Souffle Perfect Dessert Caramel Praline until double. Brush again with egg white 0 No-Ba- ke chilled. Many people envision the cooked variety when they think of souffles . . . those unpredictable creations where egg white beating and timing from oven to table are critical. Less common, but just as delicious and impressive, are the chilled variety. ' Cold souffles, such as this re-- , cipe for Caramel Praline Souffle from the Kraft Kitchens, have several advantages. They can be prepared in advance and they hold well. Since the refrigerator does the baking, its practically impossible for a chilled souffle to fall. Layton. Soften yeast in warm water. (about iy2 hours) Add 1 Punch down and let double cups of the flour and beat well. Add salt and about again. Turn out onto a lightly 134 cups of remaining flour. floured surface and let rest another 10 minutes. Dough will be stiffer than ordionto a Turn out Divide dough into 10 equal bread. nary lightly floured surface. Cover parts. Roll each piece into a and let rest 10 minutes. pencil like strip about 14 inches Knead minutes or until long and inch thick. Place 1 very elastic, kneading in re- inch apart on a greased baking sheet. mainder of the flour. Place dough in a greased bowl Brush with mixture of 1 to once surface. turning slightly beaten egg white and 1 grease Cover and let rise until double tbs. water. Let rise, uncovered, Easier to Make Dessert souffles are for those times when you want to serve something special. Perfect for entertaining, these dramatic dishes can be divided into two principal types: baked and daughter of Mr. and Mrs. Burnis Skinner of is 8 pkg. frozen peas egg shade yellow food coloring, but not confectioners coloring Dice vegetables and parboil, (not peas) Boil water, add meat and broth. Melt butter. Add flour to butter to make a thick mixture, add this to the water, reduce heat and stir until creamy. Drain vegetables except peas and add to creamy mixture. e Add for color. Add peas still frozen and stir they will soften in three or four minutes. Let sit with no heat or simmer at low heat for 5 min. 1 egg-shad- 10-1- |