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Show IK Angie Martin h r tp I lived for a while in the lovely north country of Idaho, Orofino, to be exact. ex-act. Today, I would like to share some recipes from Orofino and Peck, Idaho. " MARINATED CARROTS I I 2 lbs carrots J 1 cup tomato soup i, cup vinegar v, cup sugar I l tsp salt . I 1 green pepper I 1 cup celery, diced i I 1 onion, sliced I I 2 tsp Worcestershire sauce I Boil carrots without salt until barely done. (I like mine kind of crispy.) I I Bring sauce to boil and pour over carrots, peppers, onions and celery. I . Serve cold. This will keep in refrigerator for 2 or 3 weeks. J f SAUSAGE BEAN CHOWDER j I 1 lb pork sausage . I 2 cans (16 oz) kidney beans I I 1 can (13 oi) tomatoes i I 1 qt water j 1 large onion j 1 bay leaf I j 14 tsp salt I 4 4 tsp garlic salt I 4 tsp thTne I 18 tsp pepper I ii green pepper, chopped I 1 cup diced potatoes Brown sausage in skillet. Pour off fat. In large kettle combine beans, i tomatoes, water, onion, bay leaf, salt, garlic, thyme and pepper. Add i sausage. Simmer covered for one hour. Add potatoes, green pepper. p Cook, covered, 20 minutes. Remove bay leaf. j GRANDMA CLARK'S NEW a:: ENGLISH DONUTS I of ; This recipe is over 100 years old I s i J Di: 4 cups flour Sch: 4 tsp salt ul l tsp nutmeg )b: 1 tsp cinnamon p jj 3 tsp baking powder 4 tablespoons shortening I 1 cup sugar I 2 well beaten eggs 1 cup milk j Sift dry ingredients together. Add shortening. Blend together, add eggs I and milk. When well mixed, roll out on lightly floured board to i inch I thick. Cut with donut cutter. Fry in hot fat. Dust with powdered sugar or j cinnamon and sugar. j REOET FOR WASHLN CLOES ' "Bild fire in backyard to het kettle of rain water. i Set tubs so smoke won't blow in eyes if, wind is peart. I Shove one hole cake of lie sope in bilin water. e Sort things make three piles one pile white one pile cullard, P1 one pile work briches and rags. ; ex: Stur flour in cold water to smooth them then with bilin water. j Rub dirty spots on board and scrub hard then bile, rub cullard, but don't j cijl bile just rench and starch. I j Take white things out of kettle with broom stick handel then rench, I ytv- blew, and starch. 15 - Hang old rags on fence. , , Pore rench water on flour bed. ' Scrub porch with hot sopy water. Turn tubs upside down. . he!c' Got put on clean dress and smooth hair with side combs, brew cup of tee JgS set and rest a spell and count blessing." i I Recipes provided by iure; "the United Dairy Industry Association C.K if I MANAGE MAIN DISHES WTTH 3 WTNTER VEGETABLES Winter vegetables are hearty, quite unlike the fragile garden produce of spring and summer. That's why they can combine with a small amount of other ingredients and still supply satisfying main dishes. DitaL 00 aneaa with money saving measures such as stuffing cabbage leaves or head with cheesy rice mixtures, green peppers with leftovers or hollowed out onions with baked beans topped with cheese. Add some new ideas to your menus, too; acorn squash filled with creamy chopped apples ap-ples mixed with leftover ham or a Zippy Moussaka made savory with pork sausage, tomatoes and seasoning. ff Two acorn squash halved and baked make four servings in an attrac-I attrac-I I 1 uve presentation. They offer a good way to use the last shreds of ham Iw from a holiday dinner since the recipe calls for only a cup and a half. The 4 ham goes into a well seasoned cream sauce with seasonal chopped apples I adding an interesting variation. After assembling these vegetable cups, which can be done in advance, they'll warm in only 10 minutes. There's savory goodness in the meaty eggplant dish, hearty with its two I sauces and two cheeses, Cheddar and Parmesan. Cover the first layer of sauteed eggplant slices with meat sauce and some cheese, then the second se-cond layer with cream sauce, cheese and bread crumbs. Let set for 10 minutes after baking so you can serve in squares. FHAM'N' APPLES EM SQUASH (4 servings) 2 medium sized acorn squash V cup Vi stick) butter cups diced cooked ham Mi cup chopped celery y cup chopped green pepper 3 tablespoons flour t Mi teaspoon salt V4 teaspoon nutmeg dash pepper , I Mi cups milk 1 cup chopped unpeeled cooking apples 1 tablespoon butter fl CUP seasonel dry bread crumbs K Preheat oven to 350F. Cut squash in half, remove seeds. Bake, cut side down, in a shallow pan 35 to 45 minutes, or until squash can easily be pierced with a fork. Meanwhile, melt y cup butter in a 2 quart saucepan. S Saute ham, celery and green pepper until tender, about 5 minutes. Stir in flour and seasonings until smooth. Remove from heat. Gradually stir in milk. Bring to boiling, stirring constantly. Boil and stir 1 minute. Stir in I apples. Melt 1 tablespoon butter in a small skillet, stir in bread crumbs. emov squash from oven. Spoon creamed mixture into cavities of J A squash. Sprinkle bread crumb mixture over top. Return to oven for about J V 10 minutes, or until filling is hot and bubbly. Serve immediately. |