OCR Text |
Show Wednesdov. Mordi 19, 1966 Vsmsl hl 1 5 1 t f i s HomeCookin' By Angie Martin Easter at our house usually means a family brunch and ham is the traditional tradi-tional meat for a later dinner. Brunch may be a fancy shrimp-crab puff that . is made 24 hours in advance or light and tender yeast waffles which need to rise about one hour. Serve these with vanilla butter or a special berry butter. Use any flavor berries or choose one of a color that matches a special brunch table setting. Serve with a fruit platter of sliced fresh pineapple, cantalope and honeydew melon and a sprinkling of strawberries. If the children at your house are going go-ing to have an Easter egg hunt, treats are in order after all the eggs have been found. Fill freshly baked peanut butter-chocolate chip cookies with your favorite ice cream and they will have the best ice cream sandwich in town! The recipe suggests large 4-inch cookies, but you can cut the size down as you wish. Or the cookies can be eaten plain, too. For a traditional ham dinner, I like to use the butt end of a ham and cook it in a brown paper bag on a rack in the oven until about a hour before it is done. Or you can put your ham in a covered casserole, just put it in the oven and forget it until it has finished baking. During the last hour of cooking, cook-ing, I remove the rind from the ham, i ' " V : .J e A A-? : ' -i i - ... ' - f ." Au.-" j 1 " - t - . f .- , 1 score the fat into diamond shapes and add a glaze or sauce. If you glaze your ham, you need to baste it every 15 to 20 minutes for a nice golden topping. You can bake sweet potatoes at the same time as the meat and serve fresh broccoli or asparagus as an accompaniment accom-paniment with a light vegetable or fruit salad. Complete your Easter meal with a pineapple dream cake which is luscious and easy to make. Ice the cake and then decorate the top with scattered jelly-bird eggs to delight the children. This cake freezes well and makes a light dessert ending to a rich meal. "Carve a ham as if you were shaving shav-ing the face of a friend."-Henri Charpentier V 4 Barta 'iMimi.ni mum Fay Bascom and Brent Earl Hatch I I SHRIMP-CRAB PUFF 12 slices white sandwich bread 4 eggs, beaten 3 cups milk Salt and pepper to taste 1 can (4'2 oz.) small shrimp, drained 1 can (7'2 oz.) crab, drained and flaked 1 cup chopped celery 1 can (1034 oz.) mushroom soup IV2 cups grated Cheddar cheese Trim crusts from bread and cut each slice in half. Arrange 12 halves of bread in a single layer on the bottom of a greased, shallow 9x13" baking pan. Thoroughly beat together eggs, milk, salt and pepper. Pour over bread in dish. Combine shrimp, crab and celery. Spoon crab mixture evenly on bread. Top with remaining halves of bread. Refrigerate, covered, 24 hours. Spoon undiluted mushroom soup on top of bread. Bake, uncovered, in oven preheated to 350" for about Vk hours or until puffy and golden brown. (Baking (Bak-ing time is longer than usual because the dish is cold when it goes into the overi.) Sprinkle cheese on top during the last 15 minutes of baking time. Let stand a few minutes, then make cuts between bread halves. 12 servings. VANILLA YEAST WAFFLES 1 pkg. dry yeast 2'4 cups warm milk (105 to 115) 2 eggs 2 egg yolks 6 Tbsp. butter or margarine, melted and cooled 3 cups all-purpose flour ' 4 cup sugar 1 tsp. salt 1 Tbsp. vanilla 4 egg whites Vanilla Butter (recipe follows) Berry Butter (recipe follows) Vernal wedding to unite local couple in marriage Barta Fay Bascom, daughter of Raymon and Ilia Bascom and Brent Earl Hatch, son of Wayne and Mary Goodrich, will be married Friday, March 21. Lecture cancelled for March 25 Due to a scheduling conflict, a Tuesday, March 25 lecture on Wildlife Law Enforcement, a Critical Tool in Management, has been canceled. The others in a series of lectures at the Utah Field House of Natural History Stale Part will be psiven as scheduled. The lecture scries is free to the public with a new lecture presented each Tuesday evening. They will be honored at at open house the evening of their marriage at the Glines Stake Center Relief Society Room, 475 West 100 South. Egg coloring When cooking the eggs, never use iron or aluminum pans. A chemical reaction between the metals met-als and the egg will cause the colors not to adhere. Always empty contents of eggs from shells before decorating if you intend to keep your creations. To empty an egg, pierce a hole at each end of the egg. Blow out contents of egg. Keep any tools, such as scissors, sci-ssors, out of the reach of children. I-. Dissolve yeast in warm milk in large bowl. Whisk in cpgs, egg yolks and butter. Stir in flour, sugar, salt and vanilla. Cover. Let rise in a warm place I until doubled, about 1 hour. Stir down batter. Beat egg whites until stiff I and fold into batter. Heat waffle iron and cook until done (usually about I 4 minutes). Remove waffle from iron and keep warm. Repeat. Srrve with I vanilla butter or berry butter. Makes 8 waffles. Vanilla Butter: Cream ' cup sweet butter or margarine until flutfly. Gradually beat In cup powdered sugar and l'i tsp. vanilla. Beat until well blended. Makes about h cup. j Berry Butter: In blender or food proctor, combine U cup mashed brr-, rics of your choice with 1 Tbsp. sugar or honey and proem until purml , Add 1 bp. lemon juice and 'a cup softened butter or margarine and pro-1 cess until smooth and creamy. Serve In a bowl garnished h mint pr& If desired. Makes about "i cup. I This is good served with waffles, loast, muffins, croUwmu or l.v.!rd J HAM fllTT WITH HttIT SMC K ICE CREAM COOKIES l'j cups all purpose flour 's tsp. baking powder 4 tsp. baking soda 'a tsp. salt 1 s cup butter (use a mixture of hall butter and half margarine for a cookie with good texture and flavor) 1 tsp. vanilla 1 cup light brown sugar 2 Tb.p. peanut butter I egg. beaten 'i cup each chocolate chip and peanut butter chips I to V pints vanilla, chocolate chip or chocolate ice cream In a Uwl. combine the flour, baking powder, bilking soda and salt. Cream togHber Ibe butter, vanilla, brown sugar and peanut butter. Beat in lite tg Stir in the dry Ingr? dsmu and add the chocolate chips and peanut butter but-ter chip. I'm? aUitrt 2 Tbp tf dough for cat h large cookie. There will be 12 single tkir al thin . Spread each cookie Into l inch round on greased cookie ulifrL Bake at Xt int lo minute or until gulden brown. Cool slightly and rrmove to rark to rtl lUke tkirt until ju:.t gulden. Do not overtake or mH- iil become Uw rnp. Kill wiJh favonie ice errant and serve tmrr.rl.i!rty, Tle k ttrm tmhu hn can to made ahead trf time, although the CMkir le sow of thrir home takrd flavor, 6 douUe 4 inch cookie. 1 boneless ham. butt end. atwul 2 lb. You may m UmrWs mAHl pntk shoulder or butt. If desired I I 'a cup water J 1 small onion, thinly slierd J l cups (8 M l mixed dried fruit J 2 Tbp, bron swear, packed J 2 bp, curry powder ! I cup epticot nectar or wang juice J Put potk of ham butt in a J quart tawtxi! i!h the aiff t4 tii. i Cover end bake al 3:i' for I hour, M icd fruit, Uvn i-;r, ryfty ittw(WBdjuirt Add temral.Ctrti find bake ere rVwf rgf . 5:-l' j y tbm Slice meat and !TV iift lb ftuil Mw. 4 Kfvire. Attention Persons tcith Allergies and Asthma David P. Burkley, M.D. from Intormountain Allergy and Asthma Clinic comes to Roosevelt on a f cgubr faasU for the diagnosis and treatment et asthma and allergic diseases, He sees patients at the-Roosevelt the-Roosevelt Clinic, An appointment can bo made by calling Salt LaVc City 900 If you have questions as to vihc'hcr you need to see a specialist, p'easc censu't ycuf cvn physician. riM Al TIE HH AM C AKK I tig US 1 Ui'.lrt rrcijr g ii lrflcalie mi 4 b?g" rgg, rtm Irrr-prfaiart I can ill t n.anfUrin Maf.gmh J-.jit l bz'rf i ifty rvf.f f .i In Ut -,i4ir.g hm. Wl all fake -grrdirnfs at ir-r u-ii prH fa 4 rt-.iraiV. V(.if into brd pans. tke si iv Uf U S p-hr v,'r kt.' A tai t4talttmp5c?dy in pan foil ill a -'y t'Utp Urt rn ht Hal tlaie trt rake p?arf , b e rrirrf! Iart.i!4r aM ft Uf 4 Cake and tTffita'e Ws'il ffa - 14 I ttt fJ-t i-a;.a imUrM ?.-rd tvi la1--fl ttttfi ?r:j4 rDi4a;fI In f-'-i- a Kal tT-.:! t-.?aM pflV-ri th4TVfhp4 prr II ft.. in -1 r??l a''. a--! 4?f4 Pit feptl Ia.tI hui WitUtlFV ASH tnMU'f ('tf c f t; Vf I r '-' t "- ?:j rn : it's Jk: ' ?'f f f gVsjl f-:;jJt- f f ':-. ,? f '- 4r - V .1 SI? r 1 w v Todd K. Day and Ronda C. Julander Ronda C. Julander to become Mrs. Todd Day Ronda C. Julander and Todd K. Day will become man and wife in a ceremony at Sunburst Recreation Center Thursday, April 3. Announcing the coming marriage are the bride's parents, Neal and Rhoda Julander and parents of the groom, Les and Trisha Inabnit, all of Vernal. If t " "' " V TOLE PAINTED wooden eggs make a nice addition to a collection col-lection of different kinds of Easter eggs. "Which Crafts" by Janet Bom lex Since doing my first tole painting. I have taken a couple of classes and found out for a fact that it's not as easy as it looks. It is easy, however, to make dots on wooden things. I Ixmht some wooden eggs and had a lot of fun painting dots, lines and commas on them. I used my same tools, a toothpick, the head of a pin stuck in on eraser on the end of a pencil, pen-cil, and the rounded wooden end of a paint brush. I made these ef.8 very neutral In cnl.tr using browns, fans, beiges and off white, lty mixing colors. I only needed a couple of tmtllt-s Of paint to make lots of different color, One e.cy thing I did learn In cl.ts Is lo intiijue the ptcre by rubbing a thin layer of oil on the finished p.rce and then ainind" lb piece with a d,u k broAii nil pflicl, Tbi gives the piive in anliijue lin k and covers up jwitne of the ll,nvs hal ftuv l nude In Ihr p.ntiiit;g, J'lit niT x)rn CEs in !ci1 Imvtl wit k-r I . .ki t ami and cnjy ll.rtll a'.l r,if kit (?, ftilJ ,tv U-t t'Urf A reception will honor the couple following the wedding at the same location. Ronda has attended Uintah High School and Todd is a graduate of Uintah Uin-tah High. He is skating director at Sunburst Recreation Center. They will be residing in Vernal. THE BRIDAL ATTENDANTS The Maid of Honor should be a sister of the bride or groom, or the best friend of the bride. Her duties are to help the bride in any way possible. She will bring the groom's ring to the w cd ding and hand it to the bride at the pro per time during the ceremony. The Maid of Honor will hold the bride's bouquet and assist wilh the veil and train. The bridesmaids should be chosen from sisters, cousins, friends or sisters of the groom. Their main fum (inn is to add color and background to the wedding and help look after the tHu-.'.-at the reception. The best mar has more rrpo sibilities than al! other attendants and he is usually the groom's brother or best friend. He holds the bride's wedding wed-ding ring and acts as right hand man to the groom and the bride's moiln-r. For the benefit of members and guests of the Dinaland Country Club. Join the fun at the SVlad KattGi Ball Saturday, March 22 $10.00 per person R.S.V.P.-7S9 021D UBAVC Computer Workshops & Classes 3rd f!oor, State County BuMmg Vernal, Utah DerJnnlng LOTUS Workshop March H. 3.39 p.m. - 8 33 p.m. V-vi 15, 0 CO A. 4 .00 p Annette H-oti--vCJi. Instructor, UTC Business Computer AppncstSort CU'A (V, c d f retelling Oat Trotf jting) bail 9 Warn. 10.33 a.m. tfod?r r,engs 8 M P m . 10.33 p a Arv M. V.e-'ten. Instructs. UuAVC C tangu.c Om V. 5 5 33 o.n. '8 03pM. rfns'rs t f "rn V: :-?vs J V?r "I dDASCClns fr-. ; (;-. i "'! ..'. l :: v c S if c" ?r fi,; t'3S'?3 8? "?t' in l l 1 Ci I - ' . 't. 9 0.) 4 01 V. J. S D3 - C1 ?3-l9U ct i'CStrf ret i---for?'j?n. |