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Show . ' , y- . ............... . . . ' ' ; y: II 1 1 v.. I I .'. -:Yy - ;. . If 1 1 s;; I . ', ': ' . ;: ".. ...- . s Si 5: is i. is v ;.; if ;lf ! 1 V ! . x oil " - . L .-,. ' I'' il , ::l:j!.'''vl"i::ly ll, ! ";--::': ;'! llll.;l! ll-:!: II ,'. ;y-:,::'5;f: y: '-:s',:::'S'S -r Megan, Mindy, Rosie Meservy and Katie serve an elegant buffet en-PpfflT en-PpfflT DIICCCT tree of ham and turkey slices arranged around a large platter. Cooked ELCUMI I DUrrL I broccoli is placed over the meat and a rich hot cheese sauce is poured over all. They make pumpkin bars too. -: Megan. Mindy, Rosie Meservy and Katie, are featuring featur-ing one of Rosie's New Year's ' ' eve buffet dinners, with a main dish of ham, turkey, broccoli and cheese, an eye appealing and delicious entree. "MY GUESTS love this entree, en-tree, it looks elegant on the ' table and is easy to put together," says Rosie. Along with this main dish, she serves a cranberry apple -Z-Z-. salad and hot rolls, a really tas-; tas-; ty meal. THE PUMPKIN eater's bars are a popular snack food at the Meservy home. "The children adore them, the cookies are moist and good for them." Rosie said. They are very easy to make but have to cool a while before cutting into bars. They have a yummy crumb crust underneath a pumpkin filling, topped with part of the crumb mixture. HAM, TURKEY, BROCCOLI, CHEESE DISH Slices of ham Slices of turkey Broccoli 2 TB butter 2 TB flour I tsp. paprika tsp. salt ' tsp. pepper I cup milk 1 cans 10 oz. condensed cream of chicken soup ': lb. processed American cheese PUT LAYERS of the ham, turkey on a large platter, place cooked broccoli on top of the meat layers and pour a cheese sauce over all. Use amounts to serve guests. The cheese sauce is made by melting the butter, adding flour, mix till smooth and gradually gra-dually add milk and season ings, cook until thick and add the 2 cans" soup, bring to the boiling point and add the .cheese which has been diced. When cheese is melted, pour over the broccoli which should be hot when placed over the meat. This will keep hot for some time and is a colorful and elegant buffet dish. PUMPKIN EATERS BARS Crumb crust: 1 ': cups quick or regular oats I Va cups flour cup firmly packed brown sugar cup chopped nuts 'A tsp. salt tsp. soda cup butter or margarine COMBINE OATS and dry , ingredients. Add soft butter1 and beat at low speed until mixture is crumbly. Reserve I ': cups of the crumb mixture and pr.ess remaining crumbs onto a greased 13x9 inch baking bak-ing pan. Bake at 375 degrees for 10 minutes. Filling: 1-16 oz. can pumpkin 23 cup milk 13 cup packed brown sugar 1 egg. beaten I TB pumpkin pie spice MIX ALL ingredients together and spread over the partially baked crumb crust. Sprinkle remaining crumbs over the top of the pumpkin mixture and continue to bake for 25 minutes at 375 degrees. Chill and cut into bars. These store well in the freezer for 2 or 3 months. ROSIE, HER husband Jay, and their five children live in Bountiful. Jay is an attorney with offices in Salt Lake City. Her favorite hobby is directing plays, musicals and road shows. The children are Becky 14. Jason 12, Mindy 10, Megan 8 and Katie 3. kj |