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Show i y ! M - i " M .!:;;;;: '4::,: ;!.!;!; ' . . , ' -v 2":-."JiSi ..' ' ' .: ' ; . ', " ' i V; ' v - . ' p;v - t' . . . - ; ? ... .. . .'i, ., 1 CPnflCC PllfU'l Scones and chicken chow mein are the recipes for this OUUNEd? OI1UW week. They come from Kate Cutler. i Hot scones, golden, tender and light are a delicious treat tnr any family. Kate Cutler serves them with butter and honey for friends and neighbors neigh-bors and her family often has this special treat. MRS. CUTLER also shares her own version of a chicken chow mein, a good entree, using a can of meatless chop suey, mushroom soup and vegetables and served in : layers of Chinese noodles, j steamed cabbage and the creamy chicken mixture. Rice is served as an accompaniment accom-paniment for a nutritious dinner. Both of these recipes are . favorites at the Cutler home, so try them for your family or guests. SCONES 2 cups buttermilk, warmed 2 Tbsp. dry yeast cup warm water 2 eggs, separated 2 Tbsp. sugar 6 Tbsp. salad oil 2 tsp. salt V4 tip. soda 3 tsp. baking powder flour to make a soft dough DISSOLVE yeast in the warm water, mix with warm buttermilk. Beat egg yolks well and add to liquids with sugar, oil and add a small amount of flour with salt,, soda and baking powder. Continue to add flour to make a soft dough, mix until smooth. Turn onto floured board and knead until smooth but soft. LET RISE about one hour and roll out, cutting into two or three inch squares. Cover and let rise about one hour longer until light and carefully drop into hot oil or shortening at 375 degrees. Fry in the deep fat until golden gol-den brown on both sides. Use as little flour as possible possi-ble and handle carefully so they will be light. Makes several dozen. CHICKEN CHOW MEIN 1-3 to 4 lb. stewing hen 1 No. 2 can meatless chop suey 1-10 oz. can mushroom soup 1 cup sliced celery 'i cup chopped onion 1 large can Chinese noodles about medium green cabbage Rice which should be cooked according to directions direc-tions . COOK chicken slowly in just enough water to barely cover, until done. Remove from pan and take meat from bones and cut in bite size pieces. Strain broth to remove small bones. Saute celery and onions and add to broth, add chop suey and soup and thicken slightly with cornstarch. Add 1 Tbsp. or less of curry powder, if desired. ADD chicken pieces, then to serve, put a layer of noodles, then a layer of shredded, steamed cabbage and cover with a generous layer of chicken mixture. Serve rice to accompany this meal. Serves 10 to 12. KATE Cutler was born in England and came to Salt Lake City as a child with her family. She and husband Ray T. moved to Bountiful 10 years ago and live at 480 East 1130 North. They have five children, three living in Bountiful, Joseph F., Mar-jorie Mar-jorie Page and Kathryn Bradford. One lives in Ogden and one in Denver. There are 24 grandchildren and 14 great grandchildren. MRS. CUTLER does dressmaking, dress-making, crochets, knits, likes to cook and just loves to raise house plants as a hobby. The couple has filled a mission for their church and Mr. Cutler was a Salt Lake banker before his retirement, kj |