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Show HomeCookin' ByAngie Martin I enjoy celebrating St. Patrick's Day, maybe because all of the green is a reminder that spring is on the way; anyway, I always bake some Irish Soda Bread. This year, I have a new recipe for a delicious Soda Bread made with whole wheat flour and some oatmeal. I know that your family will enjoy this just warm from the oven. I also have some ideas for using corned corn-ed beef and cabbage, but not necessarily together. The corned beef omelet roll sounds complicated, but it is really quite easy to prepare. This is a cheesy, omelet-like layer rolled around a corned beef filling and serv- WHOLE WHEAT IRISH SODA BREAD 34 c. buttermilk 1 egg, slightly beaten 1 tbsp. melted butter . 2 c. whole wheat flour 1 C. quick cooking oats 1 c. raisins Vz c. packed light brown sugar IV2 c. baking powder V2 tsp. baking soda V2 tsp. salt Preheat oven to 350 and grease large baking sheet. Combine buttermilk, egg and melted butter in small bowl and blend well. Mix with dry ingredients ingre-dients until just blended. Transfer dough to floured board and knead lightly for 3 - 4 minutes. Shape into a round loaf and place on baking sheet. Make an X in the top of the loaf using a serrated knife. Bake for 40 to 50 minutes until golden or until tester inserted in center comes out clean. Serve warm. CORNED BEEF BAKED OMELET ROLL 5 tbsp. butter 5 tbsp. flour 1 tsp. salt IV4 c. milk Vz c. shredded Cheddar Cheese V3 c. grated Romano Cheese 6 extra-large egg yolks, beaten 6 extra-large egg whites at room temperature Vi tsp. cream of tartar Additional grated Romano cheese Corned beef filling Lemon-Parsley Sauce Melt butter over moderate heat in a large, heavy saucepan. Add flour and salt. Stir a few minutes over moderate heat. Gradually add milk. Cook over moderate heat, stirring constantly with wire whisk, until mixture is smooth and thickened. Add Cheddar Cheese and V4 cup Romano cheese. Cook over low heat, stirring, until cheese melts. Remove from heat and, using whisk, stir yolks into cheese mixture until thoroughly mixed. Let mixture mix-ture stand in pan in which it was cooked, at room temperature, while beating egg whites. Beat egg whites until foamy and add cream of tartar. Continue beating until whites are stiff. Fold about Vi of the whites into cheese mixture, then carefully but thoroughly fold in remaining whites. Have ready a 10 x 15-inch jelly roll pan which has been greased on bottom and sides, then lined with waxed paper on bottom and sides. Spoon egg mixture into pan, spreading it evenly to edges of pan. (A rubber spatula works well for this.) Bake mixture in oven preheated to 350 for 10 to 12 minutes or until firm to the touch. Do not overcook mixture or allow it to become brown. Turn out omelet on a towel which has been sprinkled generously with additional Romano cheese. Carefully remove paper from omelet and roll omelet from long side together with the towel. (The finished finish-ed roll will be completely rolled in the towel.) Let stand at room temperature until cool. Unroll omelet and spread it with Corned Beef filling, fill-ing, almost to the edges. Roll omelet again, this time without the towel. (Don't worry if a few cracks appear; lightly pat and press them together.) Place roll on a lightly greased baking sheet and bake uncovered, in oven preheated to 350 for 15 to 20 minutes or until heated through. Slice and serve with Lemon-Parsley Sauce. 6 to 8 servings. Corned Beef Filling: 1 can (12 oi.) corned beef at room temperature, broken into small pieces with a fork. 1 tbsp. prepared mustard 1 a C. lineiy-tnu)jjfu vcicry 4 c. well-drained pickle relish i c. (about) mayonnaise Thoroughly mix together corned beef, mustard, celery and pickle relish. Add enough mayonnaise to hold mixture together and to make It fairly moist. Spread mixture on omelet according to preceding directions. I nion-!rley Sauce 2 tbsp. butter 2 tbsp. flour V c. chicken broth 4 tsp. salt 2 tjj? yolks, beaten 2 tbsp. lemon juice 3 tbsp, minced parsley Melt butler In medium sized ftaucepan over moderate heat. Add flour and stir for a few minutes. Gradually dd broth and tail. Cook, stirring, until smooth and thickrned. Add a imall amount of the hot aauce to rty? yolks. Add rcg yolk to nance, mixing well iih hik. Cook over low heat, at irrinfi constantly, until thickened, .Stir in Irmon Juice and parsley. Serve over slices of Corned I'.erf Omelet Kll, (This l 1m an excellent auc to serve tth fish t Makes about . tups auce, Remember... Glimmering Glass Stained Glass A K by Julie Brooks For Stained Glass windows, window I r I Think Mothers Day! DwdiaigHKtJui'fg tezi & frcd ty to mil ." i'9t I.i I 1 r ii. "We've got ed with sauce. Actually, the baked omelet roll may be used with all kinds of fillings (try one with canned salmon) , so let your imagination take over. hangings & gifts. of My home ItudiO mcs il pc,5;b? to g'Vt you Qu3!;ty work at IH lowest prices 150 W. 600 N. 7890362 435 South 500 East Vernal, Utah 789-3830 the 'ptunhctt9 dents See our new and cut I MEATBALLS AND CABBAGE I l'i lbs. ground chuck or hamburger 1 tsp. salt V4 tsp. pepper J V2 c. fine cracker crumbs J 2 eggs I 1 medium head cabbage I 1 can tomato soup j 1 can water I 2 tbsp. sugar 4 thin slices lemon j Combine the hamburger, salt, pepper, crumbs and eggs and mix well. Form into 12 balls and set aside. Separate cabbage leaves. Place of leaves j loosely in bottom of casserole. Put 6 meatballs on cabbage, then another j layer of leaves, remainder of meatballs, and top with rest of cabbage. Cover I all with tomato soup and water. Sprinkle top with sugar and lemon slices. I Bake at 350 for Vk hours, adding more water if necessary. Remove lemon j slices before serving. Serves 6. I j NUTTY BUTTERMILK CAKE c. cream style cottage cheese j 223 c. flour , J 1 tsp. soda j Vz tsp. baking powder " . I V4 cup cocoa I tsp. salt j 1 cup granulated sugar j 1 cup firmly packed brown sugar V2 c. vegetable shortening 2 eggs, unbeaten j IV4 c. buttermilk or soured cream J 1 c. chopped walnuts j Sieve (or mix in blender or processor until smooth) cottage cheese and j set aside. Sift together flour, soda, baking powder, cocoa and salt. Blend I granulated sugar and brown sugar with vegetable shortening. Stir in cot- tage cheese and mix thoroughly. Add eggs, one at a time, beating well after I each addition. Add buttermilk or soured cream, alternately with the dry j ingredients, to the creamed mixture, beginning and ending with the dry ingredients. Mix thoroughly after each addition, using low speed on your electric mixer. Stir in walnuts. Turn into well-greased, lightly floured 13 J x 9 inch pan. Bake in 350" oven for 45 to 50 minutes. Cool and frost with j Caramel Cheese Frosting. J Caramel Cheese Frosting I 2 cups caramel sauce (ice cream topping will do) I 1 (3-oz.) package cream cheese j 3 cups sifted confectioners' sugar j 1 tsp. vanilla Cream caramel sauce with cream cheese. Gradually add confectioners' sugar. If too thick, thin with a little cream or half-and-half. CABBAGE AND FRUIT SALAD IV2 cups white cabbage V2 c. red cabbage Ms c. carrots Ms c. walnuts 2 to 3 bananas, not overripe 2 to 3 apples 2 cans mandarin oranges, drained 1 small can crushed pineapple, drained 1 cup miniature marshmallows Ms cup grapes, halved, optional Dressing: 3k c. mayonnaise Mi c. plain white vinegar 3 to 4 tbsp. sugar Chop white and red cabbage, carrots and walnuts very fine. Dice bananas and apples and add to cabbage mixture. Add mandarin oranges, pineapple pineap-ple and marshmallows (grapes, if used). Combine mayonnaise, vinegar and sugar; place in jar with tight lid and shake thoroughly. Pour over cabbage cab-bage and fruit and toss lightly. Garnish with maraschino cherries or orange slices. Serves 8. Golden Age Activities Ry Maxine Clark We were entertained on Monday with an outstanding program. It was the Star Spangled Kids from the west side. Their instructors are Maxine McKce and Connie McKcc. We were very happy to have them entertain. The winners at bingo last week were Evelyn Crenshaw, Hosic Mott and Ida Nielsen with four Ramos each. The winner for the month of February was Alice Mott with 14 games. The dance rYiday night was well attended at-tended and all report having a good time. The exercise class at 12 noon on Thursday has been fun. Wc enjoy having hav-ing IUUm Haines as Instructor. From I to 4 p.m. on Thursday Is our game time. This has been well attended. We are enjoying the warmer weather and ht. it continue. Wc thnuld iwxifl be able to Mart going on the picnics (htf frirnds who have gone? south KhmiM soon le coming home. Dinah Dancers plan dance trip The tJinah Square Dancers ere lrfv)fipg for a trip id ftice ftr a darning cvrfit Saturday, Match IS, The daiKe will he at the tlemrtv Ury K.f4 at p m. All danm frpm ht arra are ur g"d tu attend. The t'inah DarxrM Awl each Wr !;.',; y it I M (! W at tffitfal tlrmrtitafy. Ail Taf ftanrm arp rtrnff.g q N3Mjr ipa'e ifl l? in town," kitchen prints pile prints f r-i fly5K& F'ner steaks with soup, salad bar, choice of ul vV Potato and homemade bread ,1 Breakfast Italian or Mexican Omelet 3" Biscuits & Gravy whash browns and bacon or sausage Fresh Strawberry Pancakes Fresh Strawberry Waffles FREE DINNER Lj tamllr k f fWiUurantj HOURS: SUNDAY 7 a.m.-9 p.m. Monday Saturday 5 a.m. 10 p.m. Naples Ada Openshow Phone 789-3145 Prices gather at family dinner Shirley and Afton Price hosted a Price family dinner Saturday at their home. Attending were Duane and Eula Price of Centerville, Dan and Clara Price and Ray and Marilyn Hunting of Vernal. The Boyd Prices were out of town and unable to attend. Merridy Howarth of Tillamook, Wash., arrived Monday to visit with her grandparents, Asael and Ellen Haws. Nellie Richens spent the weekend with her daughter, Fern Everett, and family in Fruita, Colo. She rode over with Mr. and Mrs. Lorn Richens as they went to Grand Junction for the weekend. Dallas and Marilyn Merrell are the proud first-time grandparents of a baby boy bora to Ray and Sally Galloway Saturday at the Ashley Valley Medical Center. Shirley and Afton Price received word recently that their nephew, Karl Pope of Provo, has been made bishop of the Edgemont Third Ward. Bishop Pope is the son of Lloyd and Oris Pope, all former residents of Naples. Dean and Jolene Baker have a new Gilley's Carpet 510 E. Main J89-8920 I Steam Action 325 sq. ft cleaned for $39.95 Good only tcith coupon Expirps 3-31-85 VernaPs M? Antiques A f For Sale ? v. By appointment onlyjjy V: 789-6668 Family Restaurant The Crack'd Pot Invites you to dine by candlelight in a warm setting! Dinner Specials- Steak & Lobster with soup, sal3d bar, choice of potato and homemade bread Wednesday & Thursday Fantail Shrimp with soup, salad bar, choice of potato and homemade bread 250 p9 All i25 served on your birthday! 18 Daily Lunch Special 49 SACK LUNCHES: S3 1 beef or ham sandwich, frut, chips and ticict J4 2 sandwiches, trust, tfvps dessert Treat yourself and your family to breakfast, lunch and dinner at tlie CRACK'D POT 1033 fL H.v. .50-781-0133 In front of Anua Nccd fGv Serving Leer v. '.h meah. Wednesdoy, Morch 13, 1985 YeiTial ExPfSSS 1 5 baby boy born Monday in the Ashley Valley Medical Center. The boy has a brother, Levi, to welcome him to their home. Grandparents are Arnold and Vena Baker and Tom and Betty Jean Montgomery. Beverley Winters and family came from Paonia, Colo., Friday to spend the weekend with her mother, Alta Karren. They returned to their home Monday. Alan and Shari Calder and son spent Saturday and part of Sunday in Provo Pro-vo with Dave and Karen Cook and Ken and Caryl Ann Seastrand. They returned home early Sunday. Karen Manwaring, who has spent the past year in South Salem, New York, where she has had employment, returned home recently. 'Advertisement ' " Kelly Molloy Sheraton Inn employee for month of March Our employee for the month of March is Kelly Molloy. Kelly is a front desk clerk employed with the Sheraton for a year. She started in the liquor store and moved to the front desk. Since starting at the front desk she has proved her ability with dealing with customers. Kelly has taken on extra responsibilities at the desk and is learning accounting and payroll procedures. She is a very out going and vibrant person. She enjoys camping, fishing, ski ing and gardening and most of all eating! (As those who know her can testify!) Kelly is a valued employee and we congratulate her! As employee of the month, she will receive a $30.00 dinner certificate and a $25 check. She will also be eligible for employee of the year for 1985. Congratulations Kelly!! g49 799 C99 Try Our Deep l)hh Apple. Pie & Our Sthul Ilir soups and pastries are homemade! yrs. & older - Must have ID V ,"lh f, jut tntilh n thp S1int (tunt . Irmnrv. |