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Show ByAngie Martin i OFD Back to some good old one-pot winter meals to help chase off all of this cold weather. I enjoy making and serving these dishes with a tossed green salad and chunks of crusty bread or some special muffins. I nI MAIN DISH SAUSAGE CHOWDER 2 lbs. hot-flavored, bulk pork sausage (substitute 1 lb. regular, bulk pork sausage and 1 lb. of the hot-flavored variety, if a less spicy flavor is desired) 2 medium onions, chopped 1 can (l ib.) kidney beans 1 can (1 lb.) whole tomatoes 1 quart water 1 medium bay leaf 1 tsp. garlic salt or to taste 1 tsp. dried leaf thyme 2 cups peeled, diced potatoes 2 medium, green peppers, chopped Pepper to taste Crumble sausage into heated, large pan or Dutch oven. Cook over moderate heat, stirring frequently, until sausage is done. Add onion during dur-ing the last 5 minutes cooking time. Drain off grease. Add beans and their liquid and tomatoes and their liquid, breaking up tomatoes with edge of spoon. Add water, bay leaf, garlic salt and thyme. Bring to boil, reduce heat and simmer, covered, 45 minutes to one hour. Add potatoes. Bring back to a boil, reduce heat and simmer, covered, until potatoes are almost done. Add green pepper and pepper to taste. Simmer, covered, until potatoes are done and green pepper is tender but still slightly crisp. Remove bay leaf. Serve in soup bowls. 8 servings. OXTAIL STEW 2 lbs. oxtail 3 Tbsp. all-purpose flour Salt and pepper 2 Tbsp. oil 2 cans (10 oz.) each beef broth xk cup water cup each chopped onion and tomato 1 carrot, peeled and quartered 1 clove garlic, minced or pressed 3 parsley sprigs 1 cup each sliced carrot and leeks or green onions Wash oxtails and remove any fatty pieces before stewing. Pat dry with paper towels. Combine flour, salt and pepper and coat oxtails in flour mixture. mix-ture. In Dutch oven, brown oxtails in the heated oil, stirring until browned on all sides. Drain fat. Add broth, water, onion, tomato, quartered carrot, garlic, parsley and bay leaf. Bring to a boil. Reduce heat and cover. Simmer Sim-mer about VA hours or until meat is almost tender. Remove carrot and bay leaf. Add sliced carrots, salt and pepper to taste. Simmer 10 minutes. Add leeks or green onions. Simmer 10 minutes longer or until vegetables are tender. 4 servings. For 8 servings, double the ingredients but still use only VS cup water. If stew is made the day before serving, fat will congeal on top and may be removed easily before heating. MEATBALL BAKE Ms lb. ground beef 'A lb. bulk pork sausage tsp. onion salt 1 tsp. chili powder 2 Tbsp. fine dry bread crumbs V4 cup milk 1 egg 4 Tbsp. all-purpose flour : ' ' 1 Tbsp. oil - " - 1 can (16 oz.) stewed tomatoes 1 pkg. (10 oz.) Fordhook lima beans, thawed 4 carrots, peeled and quartered 1 medium onion, diced Lightly mix beef, sausage, onion, salt, chili powder, bread crumbs, milk and egg. Shape into 8 2-inch balls. Roll in 2 Tbsp. of the flour. In large skillet brown meatballs on all sides in the oil (meat should remain rare). Remove meatballs to a 2-quart baking dish. Stir remaining flour into drippings in skillet. Add tomatoes and bring to a boil. Cook about 10 minutes, stirring until thickened. Distribute lima beans, carrots and onion in dish with meatballs. Sprinkle lightly with salt and pepper and any other seasonings desired. Pour tomatoes over top. Cover with lid or foil and bake at 350" for IV4 hours or until vegetables are tender. 4 servings. KRUPNIK This is a Russian immigrant's favorite stew. Economical and simple to prepare, the stew is so thick you can stand a spoon in it. It is high in protein pro-tein and energy. cup dried chick-peas (garbanzo beans) cup dried lima beans cup dried lentils M2 lb. beef stew meat 3 carrots, pared and chopped 6 to 8 cups water 1 cup barley 1 to 2 tsp. salt Meeting Telephone Needs in 1984 Who to contact for : o0 a a& service after Jan. 1, 1984 fe sffi A Dial Tone & Line Repair , v X Inside Wiring X X Purchase Telephones X XShip , , to SIX In & out Out of In Long Distance Service state state state Calling Cards XXX $15 129 m Repair Prices Paru part TELEPHONE COMMUNICATIONS STORE & DISCOUNT LONG DISTANCE 510 EAST MAIN SUITE 5 Mort.-Fri. 9:00-5:00 Wash chick-peas and lima beans well in several changes of water. Cover with fresh water and soak overnight. Rinse lentils. Add to chick-peas and beans in pot, including water in which they were soaked. Add meat, marrow mar-row bone, carrots and enough additional water to cover by about 2 inches. Heat to boiling. Simmer, covered, for 1M hours or until meat is tender and beans are soft. Add additional water if necessary. Meanwhile, cook barley according to package directions. Add to soup. Simmer about 30 minutes longer, adding more water if necessary. Taste and add salt or any additional seasonings. 4 servings. Note: This soup is excellent made ahead and refrigerated. The flavor improves im-proves as it ages. It is an excellent economical soup to serve a large group of people ; simply increase the amount of ingredients proportionally to the number of servings needed. POULTRY, MAC-CHEESE CASSEROLE 4 cups (about) coarsely-cut, cooked turkey or chicken. (I use one whole stewing hen) 2 cans (14 oz. each) macaroni and cheese 1 cup sliced, fresh mushrooms 1 can (8-oz.) drained and sliced water chestnuts 2 oz. (about) slivered almonds Vk cups shredded Cheddar cheese 2 cans (10 oz. each) cream of chicken soup 1 cup packaged, herb-seasoned stuffing mix 6 Tbsp. butter or margarine, melted Combine chicken, macaroni and cheese, mushrooms, water chestnuts, amonds, 1 cup of the cheese, and the soup. ( Reserve a few mushrooms for garnish.) Mix well. Spoon mixture into greased, shallow, 9x13" baking dish. Sprinkle remaining cup cheese on top. Saute stuffing over moderate heat in melted butter or margarine, stirring frequently, just until golden colored. col-ored. Spoon stuffing on top of casserole. Garnish with reserved muchrooms. Bake, uncovered in oven preheated to 350 for about 30 minutes or until bubbly. This casserole may be made in advance, left uncooked, and refrigerated or frozen. When ready to use, bring to room temperature before baking. (It reheats nicely, too.) 10 to 12 servings. CRANBERRY MUFFINS 2V4 cups sifted flour Vt cup sugar tsp. baking soda 14 tsp. salt 1 egg, slighty beaten cup buttermilk 14 cup cooking oil 1 cup chopped raw cranberries V2 cup sugar Sift together flour, 'A cup sugar, baking soda and salt into bowl. Combine Com-bine egg, buttermilk and oil in bowl ; blend well. Add all at once to dry ingredients, in-gredients, stirring just enough to moisten. Combine cranberries and Vz cup sugar; stir into batter. Spoon into greased muffin pan cups, filling full. Bake in 400 oven for 20 minutes or until golden brown. Makes 12. Wednesdoy, January 4, 19B4 Vemfll ExpfCSS 1 5 " , . ' " . P' : fpfl;,. 51 mkmiimmiLMn-iu t PAULETTE DeFOE shows a Norwegian Blue Fox coat. This coat is satin lined and has a leather belt. HAND DISHWASHING Saving on Hot Water Usage The heating of water is the major source of energy required for handwashing hand-washing dishes and utensils, apart from the human input. Individual habits of water usage vary greatly. However, the higher costs of heating water present an important factor in encouraging efficient use for all household purposes. Of all the uses, dishwashing is one where no compromise com-promise in cleanliness is acceptable. Hot water is essential for hand dishwashing. Estimates of hot water usage for hand dishwashing range from 9-24 gallons per meal, part of which is cold water. This wide range indicates not only household variations, but differing differ-ing procedures. Undoubtedly, water temperatures vary greatly. Washing dishes, and particularly greasy utensils, uten-sils, in water less than 90F, even with sifficient detergent, is likely to leave a greasy film. The hottest water most individuals can stand is about 100F. Keeping dishwashing water as close to these upper limits as possible will provide pro-vide good results. The Soap and Detergent Association advises users to conserve by reducing quantity rather than temperature. Here are some sensible ways to save on hot water usage: Soak utensils with stubborn, burned-on burned-on or cooked-on soils using a liquid dishwashing detergent. Wipe off any food residues and heavy grease using a rubber spatula or paper towels. Wash items in a sink or dishpan of hot suds, rather than under running water, even for a few dishes. Wash lightly soiled items first, more heavily soiled later. Use enough liquid dishwashing detergent to produce a thick, rich layer of suds. Change the washing solution when it cools down, becomes greasy and dirty, or the suds disappear. Otherwise, the more heavily heavi-ly soiled pieces may not be adequately adequate-ly cleaned. Rinse by dipping each item in a pan of hot water. This is the most economical use of hot water. Or rack and spray-rinse dishes. Avoid running hot water for rinsing. Save a few dishes from one meal to the next, rather than run hot water for each. Soaking will soften food soils. Decorators Corner By Chelle Gardner Ambience traditional "Traditional" implies time-tested furnishings blending many styles from many periods. Traditional is the melding of the best from the past. Traditional is not old hat, just collections collec-tions that will never go out of style. Traditional surpasses fads and fleeting trends. Traditional schemes call for well-ordered well-ordered arrangements and pleasing color blends with no strident contrasts. Traditional pieces are usually straightforward and clean, with graceful curves and flowing shapes. A traditional room is the place for displaying accessories and mementos collected over the years. A traditional room may be somewhat formal, the overall effect will be of welcoming hospitality. The room should have a calming continuity. continui-ty. The scheme could include floral prints as well as plaids. When a traditional room starts looking look-ing time-worn, call on color for a decorative lift. Yellow, peach, or pink will give a room new life. Liven up furnishings fur-nishings with contemporary touches of fresh color, texture, and pattern. DISCOUNT IOHC DISTANCE Before Jan. 1, 1984, you will have to decide your Number 1 long distance carrier. TELECOM LONG DISTANCE DISCOUNT is locally owned. 20 -50 savings guaranteed. 'No deposit required. 'No monthly service charge. 'Detailed billing. Satisfied Customer Comments: "Our company loves the money we save. " "I've enjoyed the freedom it gives me. " "It's so convenient not having to call from my own telephone. " Telephone Communications & Discount Long Distance 510 East Main, Vernal Ut., 84078 789-5655 789-5555 11 1 1 11 11 11 11 1 i- rrea V. ffte I? BODY 758 W. Main 781-2123 .... Vernal Next to Arn's Wood Shop CHtLDKHS CLomes N ! fflh THIS IS FOR ME I A y Advertising 4 Vernal vj Express Vernal Area -I. 4l 1 A I 1 nvJVrmwr 1 789-3511 I Coats Jackets Robes Gowns Infant Wear Girls' Jeans & Tops Vests Shoes Air 1 Cr Girl& Blankets Infant Sleepers Gift Boxed Sets Infant & Toddler 2-pc. sets SUjk Girts ' Underwear Socks Leg Warmers Girl & Boys' Jog Suits Boys' Knit'Shirts Toddler Girls' Cord Jeans Toddler Girls ' Tops 4-6x Girls' Cord Jeans 4-6x Girls Knit Tops Dresses Sweaters Girls' Cord Bib Overalls Winner of Cosmic Oribitor Steve Hatch 11 ii ii i ii ii 11 rnr |