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Show Page 2B South tdition Lakeside Review Wednesday, August 17, 1983 Rain or Shine Kids Will Resist Those Veggies By SHARON NAUTA STEELE My kids are not going to be fussy eaters," I informed my mother on a day when my youngest brother had been caught poking his supper peas down the furnace vent beneath his kitchen chair. I was only a junior in high school then, but already I had formulated some rather erudite opinions on the art of raising perfect children, among them the contention that a youngster whose parents fed him vegetables at a early age would live happily ever after with a carrot in his pocket and a sprig of spinach twixt his teeth. And so, several years later, when I began to have babies of my own, I ladled in the squash and green beans and creamed corn. Beets, sweet potatoes, and strained peas were menu standbys, with each pureed spoonful introduced by great smackings of the lips and snatches of a tuneless song called Yummy Yummy Yum in the Tummy Tummy Turn. Richard Simmons never had anything on me when it came to veggies. And sure enough, my first little girl was almost cherubic in her acceptance of roots, herbs, legumes--rigup to the very moment when she first learned to say no. I remember that day well. Sitting in a cozy little restaurant n for its tranquil setting and gentle patrons, my erstwhile angelic daughter looked up from a plate of mashed asparagus with a smug little pursing of her cupids bow mouth and and ht well-know- shouted--n- o orchestrated enthusiasm over no, no fairly shrieked--N- o, After that she went into hysterics every time I approached her with anything green. On St. Patricks Day, I had to wear the emerald color in its component shades of blue and yellow to keep her from pinching me with her flailing baby fingers. And the next time my husband and I were invited to Mothers house for dinner, I arrnaged to have the babys chair placed strategically above the furnace vent. Then, when Mom wasnt looking, I poked all the kids peas beneath the louvered grate. Peaches and Cream Favorites The combination of peaches e favorand cream is an ite that appears every summer simply because the two together are delicious. For new ideas on how to prepare this standby, here are recipes which include fresh peaches. The desserts nicely follow almost any entree and are attractive, refreshing and yet simple to prepare. Peaches in Almond Cream About 1 tablespoon sliced almonds 1 cup sour cream 3 tablespoons firmly packed brown sugar 1 d tablespoon teaspoon almond liqueur or extract 2 to 3 large ripe peaches, peeled and sliced Mint sprigs Scatter almonds in a flat pan pie pan) (such as an - or and place in a 350 degree oven until lightly toasted, about 7 minutes. Set aside. In a small bowl, beat the sour cream, sugar, and liqueur until smooth. Divide the sour cream sauce between 4 salad or dessert plates, pouring it into a circle on each. Lay an equal portion of peach slices into the cream on each plate, fanning slices in a petal-lik- e arrangement. Garnish each with 3 or 4 almond slices and a mint sprig. Makes about 4 servings. Peach melba frozen torte 2 cups finely crushed ginger-sna- p cooky crumbs (about 7 ounces) 'A cup (' lb.) melted butter or old-tim- Mr.& Mrs. Elden L. Read Bountiful Woman Weds in Temple The former BOUNTIFUL Miss Julia Killpack of Bountiful, daughter of Mr.& Mrs. Weston F. Killpack also of Bountiful, became the bride of Elden L. Read, on August 19. Wedding rites were performed at the Salt Lake LDS Temple by President Spencer H. Osborn, of the Salt Lake Temple Presiden- (matron) of honor, Jolene and Melinda Staples as bridesmaids. They wore lavendar colored Kill-pac- k, gowns. Best mans duties were performed by Lory Gurr with Carey D. Woolsey, and Richard Staples as ushers. Following a wedding trip to Seattle, Washington, the young cy. The bride wore a lace wedding couple will reside in Provo, Utah. gown for the wedding and recepThe bride is a senior at BYU, tion which followed held at The Lion House. majoring in office education. The groom is pursuing a deThe bridegroom is the son of Mr.& Mrs. Juan C. Read of gree in business at BYU. He served a LDS mission in the Kent, Washington. Rock Mission. Mrs. Judith Woolsey was the Avoid Hand - Me - Down Methods Of Canning Both husband and By SHARON STEELE toxins. Review wife died. Correspondent d Ive my tomatoes for years and never had any trouble, is a phrase often heard during the harvest season when modern knowledge of canning hazards is pitted n proagainst cedures. I always use empty peanut butter, mayonnaise, and pickle jars, is another declaration that makes the rounds each year, even though such stock open-kettle- Spoilage in bottled food is the result of colonization by which are present in the natural elements, including air, soil, wa- ter, and even the food itself. micro-organis- hand-me-dow- jars are untempered, with mouth openings and threads that do not match the metal lids and screw bands produced for home canning jars. To home economists like Judy Starkey, USU Extension Services, 50 E. State St., holding to canning techniques is about like playing Russian roulette. Youre really lucky, and were glad youre still with us, is her standard answer. In hopes of dissuading just one homemaker from what could be a potentially fatal practice, Judy likes to retell USU Food Science Specialist Von Mendenhalls account of a couple in their 60s who had canned corn for a hundred years in a hot pack canner rather than a pressure cooker. One year they had a bottle in which harmful bacteria had grown, releasing poisonous Although unusual odors and altered appearance can alert the home processor to spoil- age in bottled produce, some of the most harmful toxins cannot be detected by human senses. Because the only sure way of preventing loss of food and potential poisoning in home canning is through careful adherence to proven safeguards, the extension service urges the homemaker to update old recipes, procedures, and processing times. Of special interest to Northern Utahns and others who live in high elevations are processing times adapted to areas above sea levels. Altitude correction when using sea level charts requires the addition of one minute to the specified processing time for each additional 1000 feet above sea level, when the time is 20 minutes or less. Add two minutes to the processing time for each 1000 feet above sea level if the specified time is more than 20 minutes. almond-flavore- 8- margarine Vi gallon vanilla ice cream," slightly softened Peach sauce (recipe follows) Raspberry sauce (recipe follows) Stir together crumbs and but- ter until well mixed. Set aside 2 tablespoons of this mixture, then press the remainder evenly over the bottom and about 2 inches cheeseup the sides of a cake pan with removable sides. Spoon Vi of the ice cream into crust, then spoon Vi of the peach sauce and V of the raspberry sauce over ice cream; repeat, ending with ice cream. Sprinkle the top of the torte evenly with reserved crumbs. Cover and freeze until hard, at least 6 hours or as long as 3 days. Cover and refrigerate the remaining raspberry sauce. About 15 minutes before serving, unwrap torte and let it stand at room temperature to soften slightly. Stir reserved raspberry sauce to blend. With a sharp knife, cut torte into wedges, topping portions with raspberry sauce as desired. Makes 10 to 12 servings. Peach Sauce: In a blender, xh whirl about cups peeled and sliced peaches until smooth; you - to need cup puree. In a combine peach pupan, ree with Vi cup sugar and 3 tablespoons light corn syrup. Blend 1 Vi tablespoons of each ch 1 1 1 cornstarch Vi- and water until smooth, then stir into puree. Cook over medium heat, stirring, until mixture boils. Remove from heat; cool, cover and chill. Raspberry Sauce: In a ' to starch and water and stir into pan, combine 3 cups berries. Cook over medium heat, raspberries (fresh or unswee- stirring and mashing berries with tened frozen), cup sugar, and a spoon, until mixture boils. ReVi cup each water and light corn move from heat; cool, cover and syrup. Blend 'A cup each corn chill. 1 Pack Fresh Fruit, Make Own Pie Canned pie filling need not have that characteristic tinny taste. For just made flavor, why not pack your own fresh apples or cherries with complimentary spices and thickening agents into sterilized jars? The following recipes come from V.T. Mendenhall, Extension Food Science Specialist at Utah State University. (Fruit Fresh.) Peel and slice 2 . ing water bath for 40 minutes Qts. apples into sugar, water, acid solution. Gently boil apples in solution for 5 minutes. Let cool for 10 min. Combine Vi C. sugar, 6 T. cornstarch, and salt. Mix with Vi C. water until smooth paste is formed. Slowly add paste to apple mixture. Stir just enough to disburse the starch throughout. Bring apple filling to a boil Apple Pie Filling - and hold for 1 minute. Immedi- Apple Varieties: Jonathon, ately hot fill quart, pint or McIntosh, Granny Smith, Red half-pijars. Process in a boil or Yellow Delicious 2 Vi C. water xh C. sugar 6 T. cornstarch 2 Qts. sliced ('A in. thick) apples Vi C. lemon juice (only necessary when using red or yellow delicious apples 4 t. commercial ascorbic-citri- c acid C. sugar in 2 C. Dissolve water by heating gently. Cool acid and add 4 t. ascorbic-citri- c nt (sea level). Yield: 2 quarts. To avoid an unsafe product, do not change the proportions in the recipe. Do not attempt to double or triple the recipe. Filling gently without stirring for 5 min- utes until foaming ceases. Remove from heat. Combine Vi C. water, Vi C. sugar, 6 T. cornstarch and 'A t. salt. Mix until cornstarch is well dispersed. Add the sugar, water, cornstarch and Sour Cherry Pie Filling -salt mixture to the cooked cher2 Qt. pitted sour pie cherries ries. Stir just enough to distrib2 Vi C. sugar ute starch into cherries. Bring to 6 T. cornstarch a gentle boil and hold for 1 min'A t. salt ute. Pour while boiling into hot 2 Vi C. water jars to within 1 inch of top. Put Combine pitted cherries with on lid and screw band firmly. 2 C. sugar and 2 C. water. Boil 1 1 EOMZ -- TRAVELPRESENTS S.S. NORWAY "NORWEGIAN CARIBBEAN LINES" , FREE FILM PRESENTATION plan on living a long and healthy life, so get regular cancer checkups. You see, the best time to get a checkup is before you have any symptoms. So take care of yourself, now. Call; or write your local unit of the American Cancer Society for a tree pamphlet on their new cancer checkup guidelines. Because if you're like me, you want to live long enough to do it all. I Let yourself your friends!! Join us to plan your New year's Day Cruise now at go-Bri- ng DISCOUNT PRICES Registration apoiv Layton Hills Mall Lower Level Center Court Thursday, Aug. 25, 7:30 p.m. Ph. 546-301- I American Cancer Society 7 i i f |