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Show 1 6 Vemal bprett Wdnesday, Morch 20, 1985 HomeCookon By Angie Martin Here are some good old down-to-earth home cookin' recipes before we start getting fancy for Easter. I am particularly fond of the applesauce dessert which makes owning a food blender worthwhile even it it is used for nothing else. The sauce is prettiest when made with bright red eating apples. ap-ples. Red delicious are available all year round and are ideal for this recipe. Green or yellow apples can be used also but the applesauce will not be as attractive looking. You may use a food processor with a steel blade to make the sauce in 1 batch, but the skin may not become as finely cut as in a blender. Serve with warm gingerbread ginger-bread or spice cake or with molasses, spice or ginger cookies. It is also delicious served with fresh or smoked pork, sausage, duck or potato pancakes pan-cakes as a side dish. You'll like this recipe and I know you'll use it often as it makes a refreshing light fruit dessert that is quick and easy to prepare. ROSY APPLESAUCE DESSERT Vi cup fresh lemon juice xk cup light corn syrup : 2Tbsp. sugar 6 medium red eating apples Fresh ground nutmeg, optional I Put lemon juice, syrup and sugar in blender and puree on medium for 30 seconds. Pour into a xk quart bowl. Core and slice unpeeled apples into J the liquid. Toss apples as added to prevent discoloration. Fill blender half . full with some apples and liquid. Cover and blend on high until peel is ' pureed. Pour applesauce into refrigerator container or glass jar with lid. I Repeat until all is blended. Cover airtight and refrigerate at once. Serve sprinkled with nutmeg if desired. 4 servings. j -j OLD FASHIONED GINGERBREAD 1 cup molasses 1 cup milk 4 Tbsp. butter ,; 1 tsp. soda 1 Tbsp. (scant) ginger 3 cups flour Pinch of salt Combine all ingredients except milk in a bowl. Gradually add milk and blend well for 1 minute. Bake in a well greased 9xl3-inch pan about 35 minutes. Test with toothpicks to see if it is done. Serve warm or cool with whipped cream, if you're not watching your diet. THREE BEAN BURGER BAKE H I I 1 lb. lean ground beef 1 small onion, chopped 2 Tbsp. all-purpose flour 1 tsp. salt i tsp. dried basil leaves Vi tsp. dried oregano leaves 4 tsp. pepper 1 can (16 oz.) baked beans 1 ran 1fi 07 . rut preen beans, drained 1 can ( 16 oz.) garbanzo beans or chick peas, drained (sometimes I use butter I beans) 1 Tbsp. prepared mustard i lk cup catsup ! 3 slices bacon, cut into 1-inch pieces 3 to 4 TbspVsunflower Tiuts, optional Put ground beef and onion into frying pan and, as meat cooks, break it j apart with a fork. Cook until pink disappears. Stir in flour, salt, basil, I oregano and pepper. Cook, stirring, until thickened. Stir in the baked beans, green beans, garbanzo beans, mustard and catsup. Turn into a 2 to 2' i-quart j casserole. Add bacon to frying pan and cook until bacon is crisp; drain. Crumble bacon and sprinkle over meat and beans in casserole. Sprinkle J sunflower nuts around edges, if used. Bake at 375 for 35 to 40 minutes or I until casserole bubbles and is heated through. 4 servings. I ; ' Y x ( , ; ' i-J ' I ( - ft - I 1 Pink Ladies gather at annual award fest PINK LADIES past preseident, Charyl Siddoway, Marva Hacking, Wilma WeDD, lona Williams, Lynne Gagon, director of nurses, Maria Hoyt and Marsale Siddoway are pictured at the special banquet held to honor the Pink Ladies last week. GINGERBREAD CAKE Vz cup soft shortening 2 Tbsp. sugar 1 egg 1 cup molasses 1 cup boiling water 2V4 cups flour 1 tsp. soda 2 tst. salt 1 tsp. ginger 1 tsp. cinnamon Whipped cream Grease and flour a 9xl3-inch pan. Cream shortening, sugar and add egg. Blend in molasses and water. Sift dry ingredients and blend into mixture a little at a time, beating until smooth after each addition. Pour into pan and bake at 325 for 45-59 minutes. Serve warm with whipped cream. GROUND BEEF PATTIES WITH CHEESE SAUC E l'a lbs. very lean ground beef I 1 small onion, chopped 1 Usp. salt I U tsp. pepper ! 1 Tbsp. minced parsley I 2 eggs Chme Sauce: 2 Tbsp. butter or margarine I 2 Tb.p. all purpose flour I 1 cup milk j 1 tsp. Dijon-style mustard j tsp. Rait J 4 cup diced Swiss or Cheddar cheese (about . lb.) 1 small frct,h tomato, ehoppt-d j ForGarnUh: ' I 4 slier mild Cheddar cheese I 4 slices fre&h tomato Mix ground beef, onion, alt, rapper, parsley and epgv Divide into four ! parts end khiipe each Into a ball; flatten lliRhtly. 1'lace Into baking dish J end bake at 4oo for 20 19 23 minutes or until meal Is done to your liking While meat bakes, prepare Muct. Mell butter in small pan : mid flour. (Her j high heal, t ir in milk end heal to boiltntf, hiskinfl constantly until Utiekm-. ed. Mir In mustard, sail end therc, Stir until cheese is melted end edd j chopped lomato, Tour Sauce over cooked meal paUirs. Top ith a Mice I tf cheese end slice of tomato Keturn to oven Ju&t Itmfl enough 10 heat j the tomato end meii the cheeM, 3 lo S minutes, Serve immediately on a j uliee of lated French bread. 4 serving. ; , ..'in' special Mil OUR BIG QUARTERPOUND bounty Jmrger f V1 ? A W 1 ;l II I LAYERED HAMBURGER PIE 1 lb. lean ground beef legg V4 cup dry bread crumbs 1 tsp. salt 1 tsp. mixed Italian dried herbs 1 tsp. dry mustard V4 tsp. ground cumin 18 tsp. garlic powder, optional l'i cups sliced potatoes 1 medium onion, sliced, separated into rings l'-4 cups sliced fresh mushrooms 1 cup shredded Cheddar cheese 1 2 cup shredded Swiss cheese 2 Tbsp. chopped parsley (fresh) or dried parsley flakes Mix beef with egg, crumbs, salt, herbs, mustard, cumin and garlic powder, if used. Pat evenly into a 9-inch pie pan to make a crust. Fill crust with a layer of potatoes, onions and mushrooms, reserving some mushrooms to ring the pie on top. Cover with foil and bake at 350' for one hour until potatoes are done. Remove from oven. Remove foil and top with cheese and sprinkle with parsley. Return to oven just long enough to melt the cheese. 4 servings. It was a time to add up hours of service ser-vice and to give recognition to the Pink Ladies at a banquet Tuesday, March 12 at the Sheraton Inn. The program at the annual gathering gather-ing included: guest speakers, Dr. Stephen Limburg and Ron Perry, hospital administrator, musical numbers by Cindy Fountaine, remarks by Lynne Gagon, highlights of the year by Pink Ladies President, Charyl Siddoway, a special presentation presenta-tion by Charyl Siddoway and Maria Hoyt and introduction of new officers. of-ficers. The Pink Ladies chalked up 5,514 hours of service in 1984 and have a grand total of 52,684 for the 1974-1984 period. They report that if paid a minimum wage of $3.50 per hour for this service it would add up to almost 185 thousand dollars in wages. Pink Ladies of this area do volunteer service and special pro jects for Ashley Valley Medical Center, their staff, and patients. Those honored at the banquet for service ser-vice hours were: Norma Downard for 3,500 hours, Dolores Rolfe and Marsale Siddoway for 2,750 hours, Charyl Siddoway and Verlie -Str-ingham, 2,500 hours, Myril Bodily and Oleta White, 1,750 hours, Catherine Hatch, 1,250 hours, Mollie Stockton, 1,000 hours, Isabelle Col-ton, Col-ton, Kay Gotfredson, Maria Hoyt and lona Williams, 500 hours and Bette Cook, Barbara Couture and Gracia Hirschi, 100 hours of service. Ron Perry presented the awards to the ladies. Executive Committee of the Ashley Valley Medical Center Auxiliary for 1984 are: Maria Hoyt, president, lona Williams, vice president, Wilma Webb, secretary, Marva Hacking, treasurer and Marsale Siddoway, historian. South Pacific Tickets On Sale Now! At USU offices, Christensens, Ashton's, Knitters' Boutique & Vernal Music Co. Pre-Sale Tickets s4.00 Adults s2.00 Senior Citizens & Children At The Door $5.00 Adults $3.00 Senior Citizens & Children March 29, 30, April 1, 5, 6 Uintah High School Auditorium 7 p.m. box office opens - 7:30 show begins Buy your tickets now and save! W1 ' -4 . "Swing Into Spring 5 "3 2 Days Only! Friday & Saturday March 22, and 23, 1985. Starts at 9:15 a.m. Friday Save 10o all day Friday and Saturday on tho entire en-tire store stock, Clearance items, sale items, spring fashions, everything, except catalog orders. Just say, "Charge it", use your JC Penney charge card, Visa or Master Card. JCPenney Vernal r ircnc op ur, ! s, I u |