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Show 4 VerMl EftfBtt Friday, March 23, 1984 FS S S B DD a Gee5p fee spgj By Janeen Cook Express Society Editor Because of leap year this year March 20 was the first day of spring and, although there aren't many robins to be seen and the temperatures are not soaring yet, spring will come. Most people associate spring with a change, change to lighter spring clothes, change in activities and why not a change in what they eat? The following are some recipes for springtime dishes. They include recipes that are quick and easy, that can be done in the microwave, when the cook is in a hurry to spend more time outside in the warmer weather, or some with less calories for slimming slimm-ing down. With warmer weather usually comes lighter dishes and meals. And as the different types of fruit come into in-to season, they add an extra special flavor to traditional meals. Included in the recipes is one for Funnel Cakes, to give breakfast a new interest or to be served as a lighter dessert. There are some beverages as the cool spring weather turns hot. Editor's note: For summer we will print recipes again and would like to print some of the readers' fvorites. If you have a recipe that you particularly like to prepare in the summer, please submit it. Just send the recipes to the Vernal Express, P.O. Box 1010, Vernal, Ver-nal, Utah 84078. The deadline for submitting sub-mitting recipes is June 1. Funnel Cakes 2 eggs, beaten IV2 cups milk 2 cups all-purpose flour 1 tsp. baking powder .'.2 tsp. salt ' ,.. 2 cups cooking oil 1 -Powdered sugar Combine beaten eggs and milk in mixing bowl. Stir together flour, baking bak-ing powder, and salt. Add to egg mixture; beat smooth with rotary beater. In an 8-inch skillet heat cooking oil to 360F. Using a finger to cover the bottom opening of a funnel with a 1-inch spout, pour a generous cup of batter into the hot oil, moving the funnel in a circular motion to form a spiral. Fry about 2xk minutes or until golden brown. Using two wide metal spatulas, turn cake carefully. Cook about 1 minute more. Drain on paper toweling; sprinkle with powdered sugar. Repeat with remaining re-maining batter. Cakes may be served warm with maple syrup or other flavor syrups, or cold with just powdered sugar. Strawberry Special 2 cups cold milk 1 pint vanilla ice cream 1 cup sliced fresh strawberries 3 Tbsp. strawberry syrup 30 miniature pink marshmallows Whipped cream, if desired Pink marshmallows, if desired ; Place milk, sherbet, pineapple juice, limeade concentrate and liqueur container; cover. Blend on high speed of blender until smooth, about 1 I minute. Serve immediately in tall chilled glasses garnished with whipped I cream and miniature marshmallows. Yield: 4 cups s ,Z ,, - .K z.-.r f f - r - r-.,.. t., - .. ' I yv'-v-.-.- I ' ' : ' L i ' . . ' t Golden Baked Chicken 2 chicken breasts, halved 4 tsp. soft butter or margarine 1 to 2 Tbsp. instant minced onion Vi tsp. garlic salt Vi tsp. paprika 2 Tbsp. snipped parsley Heat oven to 425. Remove skins from chicken; place chicken in ungreas-ed ungreas-ed baking pan, 8x8x2 or 9x9x2 inches. Spread 1 teaspoon butter on each piece; spinkle with onion, garlic salt and paprika. Bake uncovered 30 to 35 minutes or until tender. Sprinkle with parsley. Serves 4. Shrimp'n Rice Salad 2 cups brown sugar 1 cup shortening 3 tbsp. frozen orange juice 1 tbsp. grated orange peel 2 eggs 2 cups flour 1 tbsp. soda tbsp. salt 2 cups rolled oats 1 cup chopped nuts Vi cup coconut Heat oven to 350F. Grease cookie sheets. In large bowl combine brown sugar, shortening, frozen orange juice, orange peel and eggs. Mix well. Lightly spoon flour into measuring cup and level off. Add soda and salt. Add to first mixture. , By hand stir in oats, coconut and nuts. Drop by rounded tablespoonfuls 2 inches apart on prepared cookie sheet. Bake for 10-12 minutes. Cool for 1 minute. Makes 5 dozen cookies. 1 Citrus Melon Surprise 2 cups cold milk W2 pints lime sherbet 1 cup cold unsweetened pineapple juice 'A cup frozen limeade concentrate, thawed 5 Tbsp. melon liqueur Lime slices, if desired Place milk, sherbet, pineapple juice, limeade concentrate and liqueur in blender container; cover. Blend until smooth, about 1 minute. Serve immediately im-mediately in tall chilled glasses garnished with a lime slice. Yield: approx. 6 cups Chicken Salad in Melon Rings 3 Tbsp. lemon juice 4 cups cup-up cooked chicken 1 cup sliced celery cup chopped onion 1 tsp. salt tsp. pepper 1 jar (2 oz.) sliced pimiento, drained V4 cup diced roasted almonds V3 cup mayonnaise or salad dressing 1 cup seedless green grapes, halved 2 cantalopes or honeydew melons Crisp greens or lemon leaves Cluster of grapes In medium bowl, pour lemon juice over chicken. Add celery, onion, salt, pepper, pimiento, almonds, mayonnaise and 1 cup grapes and toss. Cover and chill. Slice off ends of cantaloupes so seeds are exposed ; scoop out seeds and membrane. Cut each cantaloupe crosswise into 3 even slices. To serve, place melon rings on greens; spoon chicken mixture into center of each ring. Arrange clusters of grapes around melon. Serves 6. Orange Oatmeal Chewies 1 cup cleaned cooked shrimp 3 cups cooked rice Vi cup sliced celery Vi cup sliced pimiento-stuffed olives Vi cup chopped green peppers Vi cup chopped pimiento Va cup minced onion K tsp. salt Vi tsp. pepper 3 Tbsp. mayonnaise or salad dressing Crisp greens 2 tomatoes, cut into wedges V2 cup French dressing 1 lemon, cut into wedges Split each shrimp lengthwise. In large bowl, combine shrimp, rice, celery, olives, green pepper, pimiento and onion; cover and chill. Just before serving, stir together salt, pepper and mayonnaise and toss with shrimp mixture. Spoon shrimp onto crisp greens; garnish with tomato wedges and, if desired, with whole shrimp. Serve with French dressing and lemon wedges. Serves 6. Springtime Potatoes 11! pounds small new potatoes 1 8 oz carton sour cream dip with chives Vi cup chopped, seeded cumcumber Vi cup sliced radishes 1 Tbsp. milk Vi tbsp. salt Dash pepper Dash bottled hot pepper sauce Scrub potatoes, but do not peel. Cut up any large potatoes. Cook potatoes in boiling salted water for 15 to 20 minutes or until tender. Meanwhile, in small sauce pan combine dip, chopped cucumber, radishes, milk, salt, pepper pep-per and hot pepper sauce. Cook and stir over low heat until heated through (do not boil). Drain potatoes. Pour sauce over potatoes in serving dish. Makes 6 servings. f , ": vV ' ' i It 1 ' ' VJ j N - i Ii f ' - v -i i Ik 2 111. . ' . r a if-? f IWKsfifcim,!? ll'ln .jin i il i" I'm i ( I'l'lin' i "ii ii ttmir JOK . siiSsisi(a8t&sSMas 1 1 (H n THIS GOLDEN Baked Chicken spring dinner, especially when is excellent for a served with fresh asparagus. Chicken 1-10 oz. can cream of chicken soup or mushroom soup 1 cup diced cooked chicken 1 cup chopped celery Vi cup choppen onion or 1 Tbs. instant onion Vi cup water 1 Tbsp. chopped pimiento or green pepper cup chopped cashews 1 tsp. salt 2 cup Chow Mein noodles In quart casserole, combine all ingredients, using only 1 cup noodles. Cook uncovered in microwave oven for 4 minutes, stiring once. Sprinkle with remaining noodles and serve. Serves 4. Springtime Skillet Dinner 1 pkg. Betty Crocker Au Gratin Potatoes 2Vi cups boiling water cup milk 1 pkg. (10 ounces) frozen peas 2 cup Vi-inch cubed smoked ham or Spam Empty potato slices into ungreased 3-quart round glass casserole. Stir in Sauce Mix, water, milk, peas and ham. Cover and microwave 10 minutes; stir. Cover and microwave 8 to 9 minutes; stir. Let stand 5 minutes uncovered un-covered before serving. Makes 4 to 6 servings. Florida Fillets 8 skinless snapper or other fish fillets (2 lbs.) Vi cup frozen unsweetened orange juice concentrate, thawed 1 tsp. oil Vi cup soy sauce Vi cup cider vinegar Vi tsp. salt chopped parsley orange slices (optional) Spray a 15xl0xl-inch baking pan with vegetable coating for no-fat cooking. cook-ing. Arrange the fish, skinned side up, in a single layer. In a bowl, combine com-bine the orange concentrate, oil, soy sauce, vinegar, and salt. Brush the fish with this sauce. Broil the fish about 4 inches from the heat source for 5 minutes. Turn the fish carefully and brush it again with the sauce Continue Con-tinue to boil another 5 to 7 minutes, until the fish is lightly browned and flakes easily when tested with a fork. Sprinkle with chopped parsley Garnish Gar-nish with orange slices if desired. ' Makes 8 servings, 157 calories per serving. Sweet-Sour Chicken 2Vi cups cup-cup cooked chicken 1 egg, slightly beaten Vi cup cornstarch 1 Tbs. shortening 1 can (13Vi oz.) pineapple chunks, drained (reserve syrup) Vi cup vinegar Vi cup sugar 1 medium green pepper, cut in 1-inch squares Vi cup water 2 Tbsp. cornstarch 1 tsp. soy sauce 1 can (16 oz) small carrots, drained 3 cups hot cooked rice Toss chicken and egg until all pieces are coated. Sprinkle Vi cun cornstarch cor-nstarch over chicken; toss until all pieces are coated. Melt shortening in medium skillet. Add chicken pieces ; cook over medium 1 tea 5n 1 broln Remove chicken from skillet and set aside. Add enough water to reserved pineapple syrup to measure 1 eun Stir liquid, vlgegar and sugar into skillet. Heat to bo&g.ffiiSLS Stir in green pepper; heat to boiling. Reduce heatfeover m IsSmer 2 mtntues. Blend water and 2 tablespoons cornstarch; stir into skillet Cook stirr-ing stirr-ing constantly, until mixture thickens and boils. Boil and stir 1 m2J .Stain .Sta-in pineapple chunks, soy sauce, carrots and chicken; heat throuch Serve over rice. Serves 4. 6 Noodle Bake AS SPRING days get warmer, drinks such as Strawberry Special and Citrus Melon Surprise can cool them. 1 1 |