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Show Tasty spring menu offered By JANET H. WEAVER Record Correspondent Today's menu and recipes are compliments of Jean Myers and Sharon Jones of the Cedar First Ward. Much thanks goes to them for sharing. GARBANZO BEANS ITALIENNE Jean Myers one third cup red wine vinegar 4 Tbsp. vegetable oil 1 tsp. salt 1 tsp. sugar one fourth tsp. oregano (leaves) dash pepper 1 Tbsp. dried minced onion one eighth tsp. dried minced garlic Mix and pour over 1 can (15'4 oz.) garbanzo beans which have been drained. Let sit over night and then add to a tossed green salad. It could also be used as a relish. GROUND BEEF AND RICE CASSEROLE Sharon Jones 1 can cream of mushroom soup 1 can of cream of chicken soup u pint sour cream 2 lbs. cooked ground beef 2 cups cooked brown rice (or white) 1 onion minced salt and pepper 1 can mushrooms Add milk to thin soup if necessary. Mix together and top with Chinese Noodles and bake at 350 degrees for 30 minutes. GRAHAM CRACKER curs ro p,.' 1-1 Mllgir . !;' crackers 1 ri: ! ti Tlisp i: ' . : ' i ( melted 4 Tbsp. sul.j i Mix togelhri I .:v-..s in pie plate Hake tor 7 ;; i m 300 degree ovt 11 LEMON CI ill ! i FILLING .Jean M its 1 lg. can milk 1 pkg. iensi : if'; .: oz. l1 1 cup hot a ;,:! one-third cup hfurv 'k tsp. (I sai! 4 Tbsp. lemon j; w e Rind of 1 Inn..!) yvi.h 1 Dissolve jei!o in hoi water, add hoin, ; . s .!t and lemon juice .tni rind Let set until ilm k .1r.1l syrups ialioul ! Ihm.v. Pour cvapor.iti'd i.ii'.k into freezing tray and leave until ice crystals io'in uilxnit hour). ( hill IhiwI and beater-heat beater-heat milk in bowl until thick and whip jello into mixture. Makes two pies. Tour into cooled graham cracker crust and refrigerate for three hours before serving. For a dessert without crust, use a 9 x 13" dish. I 'lace one cup graham cracker crumbs on the bottom. Four mixture oer the crumbs, sprinkle a few crumbs on top and refrigerate for three hours. And there you have it leaders a complete meal. If you have a lavorite menu, recipe or homemaking idea, please share! I 'lease send recipes, requests, and ideas to me at l it; N. 200 E. or call 586- lu.l). |