Show al a carte - Sept HOMEMAKING 17 1987 Marbled Brownies cup BLUE BONNET Margarine cup HERSHEY’S Cocoa 3 eggs cups sugar divided teaspoon vanilla Vi cup unsifted flour Vi teaspoon baking powder V teaspoon salt cup REESE’S Peanut Butter Chips divided package (3 ounces) cream cheese softened Melt margarine in small saucepan Remove from heat and stir in cocoa set aside Beat 2 eggs in small mixing bowl until foamy gradually add cup sugar and vanilla Combine flour baking power and salt blend into egg mixture Add chocolate mixture and ‘A cup Vi stir in remaining ingretemperature baking pan dients Pour into freeze 3 hours or until firm With SUNBEAM Mixer or Food Processor beat mixture until smooth Return to pan freeze 2 hours or until firm To serve let thaw at room temperature 15 minutes or until slightly softened Garnish if desired with fresh fruit Makes 6 servings Variation: Sparkling Citrus Mint Sorbet - Increase water to 2 cups omit Champagne After gelatin is dissolved add V cup loosely packed mint leaves simmer over low heat minutes Remove mint and let cook to room temperature Proceed as above Return to pan freeze 2 hours or until firm To serve let thaw at room temperature 15 minutes or until slightly softened Garnish if desired with fresh fruit Makes about 8 servings Sorbet Sparkling envelope KNOX Unflavored Gelatin Vi cup sugar cup water sauterne or ginger cup Champagne ale Vi cup fresh lemon juice Vi cup fresh lime juice mix In medium saucepan unflavored gelatin with sugar blend in water Let stand minute Stir over low heat until gelatin is completely dissolved about 5 minutes Let cook to room butter chips blend well peanut Reserve Vi cup of the mixture Spread remaining mixture in greased square pan set aside Melt remaining Vi cup peanut butter chips in top of double boiler over hot (not boiling) water Combine cream cheese V cup sugar and melted peanut butter chips in small mixing bowl beat until smooth Add remaining egg beat until fluffy Spread cream cheese mixture evenly over chocolate mixture in pan Drop reserved Vi cup butter mixture by spoonfuls onto cream cheese layer gently swirl top of batter with knife to marble Bake 350 for 40 to 45 minutes or until brownie begins to pull away from edges of pan Cool 16 brownies Cut into squares ’V' 47 MV TOLLEY’S CARPET is happy to sponsor the Homemaking a la Carte Savor a Sorbet Homemakers School We have everything to decorate your home Vinyl Carpet Wall Covering Custom window treatments We buy direct from the factory and pass the savings on to our customers We guarantee what we sell 396 S 400 W - Delta f - The French savor a sorbet Italians popularized granita and Americans indulge in sweeter sherbet But the international American palate is beginning to appreciate the velvety smoothness and tart refreshment of traditional sorbets as a welcome interlude between courses or the perfect ending to a meal The freshness of cantaloupe lemon and lime shines raspberries through in three fruited ice recipes developed by the LIPTON Kitchens Melon Sorbet Cooler Sparkling Sorbet and Very Berry Sorbet combine fresh fruits with KNOW Unflavored Gelatine for a unique taste experience that’s as near as the freezer Simple yet elegant each of these sorbets starts with a base of KNOX Unflavored Gelatine and sugar dissolved in water After adding fresh pureed fruit and an assortment of other light flavorings the mixture is frozen until firm then beaten for a few minutes with a SUNBEAM Mixer and refrozen KNOX Unflavored Gelatine not only lets the natural colors and flavors of the ingredients shine through but is also the key to the wonderfully silky smooth texture which results after the frozen mixtures is beaten These lusciously light sorbets are perfect to try when fresh fruits are abundant Whether served at a posh dinner party or as a refreshing afternoon snack the only difficult thing about these sorbets is having the patience to wait a few minutes for it to soften before eating Plan now to attend the 1987 Homemakers School sponsored by the Chronicle Progress at the Delta South Elementary on September 18 Melon Sorbet Cooler envelope KNOX Unflavored Gelatine cup sugar cup water Vi cups pureed cantaloupe (about large) 'A cup rum (optional) tablespoons lemon juice In mix medium saucepan unflavored gelatine with sugar blend in water Let stand minute Stir over low heat until gelatine is completely dissolved about 5 minutes Let cool to room temperature stir in remaining ingredients Pout into baking pan freeze 3 hours or until firm With SUNBEAM Mixer or Food Processor beat mixture until smooth Return to pan freeze 2 hours or until firm To serve let thaw at room temperature 15 minutes or until slightif desired with Garnish ly softened fresh fruit Makes 8 servings Substitution: Use cups pureed honeydew melon (about Vi medium) Very Berry Sorbet KNOX Unflavored Gelatin envelope 'A cup sugar cups water 2 cups pureed raspberries or strawberries (about pts) ': cup cream of black currant liqueur or cranberry juice 2 tablespoons lemon juice In medium sauce pan mix unflavored gelatine with sugar blend in water Let stand minute Stir over low heat until gelatin is completely dissolved about 5 minutes Let cool to room temperature stir in remaining ingredients Pour into baking pan freeze 3 hours or until firm!""f With SUNBEAM Mixer or Food Processor beat mixture until smooth 2 Something new under the sun with basil The word basil comes from the Greek basilikon meaning “royal” or “king” The Hindus regard it as a sacred herb while it is a symbol of love in Turkey and has been credited with curative properties in Africa Its uses are as varied as the many nations around the globe where basil is found One of the most popular uses of basil here in America is in pesto sauce Pesto is usually made in northern Italy by pulverizing fresh basil and other ingredients with a mortar pestle The recipe for Chicken Pesto calls for dried basil leaves instead of fresh basil and a SUNBEAM OSKAR Food Processor or electric blender replaces the mortar and pestle However the traditional pesto flavor shines through when dried basil grated Parmesan cheese and garlic combine with BLUE BONNET Margarine For more recipe ideas using BLUE BONNET Margarine come to the Homemakers School on Sept 18 1987 at the Delta South Elementary ‘ CHICKEN PESTO Makes 4 servings 2 whole chicken breasts split skinned and boned package frozen chopped broccoli thawed and well drained V cup chopped onion 2 teaspoons dried basil leaves 18 teaspoon ground nutmeg 18 teaspoon ground black pepper Vi cup BLUE BONNET Margarine melted cheese Vi cup grated Parmesan medium clove garlic crushed Hot cooked noodles Pound chicken breasts to 'A inch thickness In bowl combine broccoli onion Vi teaspoon basil leaves nutmeg and pepper Reserve 'A cup brocolli mixture Spoon remaining broccoli mixture on center of chicken breasts Roll up each breast secure with toothpicks Place in baking pan Bake at 350°F for 20 minutes In SUNBEAM OSKAR Food Processor or electric blender blend reserved broccoli mixture margarine cheese basil until garlic and remaining Pour over chicken breasts smooth Bake 10 minutes more or until chicken is done Serve with hot cooked noodles H V rrf rr rr? rr v r?r Y rr rY fY Y Y Y Y Y Quality Vie 62 West Main Delta Utah 84624 864-391- t 9 Fresh & silk flowers For all occasions Y Y Y Y Y Y Y rYt Great selection of plants v f t Flowers sent worldwide Y Y Y Y Y Y Y Y Y Y Y Y Y ft' o i t t Y Y Y Y v t t t 1 Groceries Fresh Meat & Produce Dairy Frozen Food Y Shoes Y Ladies Clothing School Supplies Y Y Y Y ? 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