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Show 1 6 Vernal ExpressAdvertiser wednsdoy, August 20, i?86 II Hill II If f By Angie Martin Hi f M A little bit of this and a little bit of that is this week's fare. Want to try something different with your fish, try it pickled or barbecued. The pickled fish tastes just like herring and is fun to have in the refrigerator for a different dif-ferent kind of treat. Try the summer vegetables to use with or without cheese as an omelet filler or top with rice or buttered noodles. Or top a broiled broil-ed ground beef patty with the vegetable mixture and sprinkle with cheese. You might like to try some different dif-ferent dips to use with your fresh vegetables and the wheat germ bread is tender and almost fool proof. It makes a nice accompaniment for cold meals. And guess what? Another cou- 4 1 fL . v sp , , tnd iH iimn'm pie of zucchini recipes to help you use the produce from your garden. I L SUMMER VEGETABLE MEDLEY 3 to 4 small zucchini squash (sliced thinly) 1 medium onion (thinly sliced) 1 large tomato (chopped) 1 green pepper (chopped) 2 Tbsp. butter Salt and pepper to taste Grated cheese (Parmesan, American or Cheddar) Melt butter in skillet. Add all of the vegetables and salt and pepper. Cook uncovered until the vegetables are tender. Sprinkle with grated cheese and cover until the cheese melts. Serve at once. PICKLED FISH 1 auart fish 1 sliced onion 2 cups white vinegar cup salt 1 cup sugar 2 Tbsp. pickling spice Slice fish into 1-inch slices. Add onion, 1 cup of vinegar and salt. Refrigerate for 4 days, shaking daily. On the fifth day wash the fish well in cold water. Make a brine of the remaining 1 cup vinegar, sugar and spices. Bring to a boil and cool. Pour over fish and age 2 days in refrigerator. Store fish in refrigerator and use within 6 weeks. ST. CHARLES VEGETABLE DIP 1 cup sour cream 1 avocado 1 tomato 1 pkg. Hidden Valley Ranch salad dressing (dry) 4 cup mayonnaise Blend all ingredients together in blender for a few seconds. Chill for a couple of hours before using to improve the flavor. Serve with fresh vegetables. You can also finely chop the tomato and avocado instead of blending them, if desired. VEGETABLE DIP 1 cup mayonnaise 1 cup sour cream 2 Tbsp. green onions or chives 2 Tbsp. La wry's seasoned salt . . l. 2 tsp. dill weed , - . r . - Blend all ingredients together in blender for a few seconds. Chill for a couple of hours before using to blend flavors. Especially good on sliced cucumbers. I 1 medium onion 5 Tbsp. butter 1 lb. fish Sauce: 2 tsp. sugar 2 tsp. Worchestershire sauce 1 tsp. prepared mustard '2 cup catsup BARBECUE FISH I '4 cup water I 3 Tbsp. lemon juice I Brown chopped onion in 3 Tbsp. butter. Remove browned onion and add 2 more tablespoons butter to pan. Brown fish in the butter. Combine the J sauce ingredients and the onion and pour over the browned fish. Simmer for 15 minutes or until fish flakes easily with a fork. Do not overcook. :yt Sharlene & Sherry Salon 1210, 91 West Main ' J Full Service Beauty Salon 4 "NT f V 4 "Back to School Specials!1 Perm $42.50 Includes Haircut & Styling Plus your choice of a FREE LaMaur Hair Care Product of Apple Pectin Moisture Shampoo 59 value or Apple Pectin Gelle' $6 value Ear piercing Special $10 .6 0 1 i FIFTH YEAR girls who earned their summiteer award are front row, left to right, Mindy Corless, Stephanie Dart, middle row, left to right, LeeShel Larson, RaShell Redden, Lisa Gurney. Back row, leaders are Connie Cook, Arlene Murry and Cindy Evans. Girls earn certification Fifth year girls from Uintah Stake went on their Summiteer Camp in July. Ju-ly. They spent three days camping near East Park where they went canoeing and they explored the Dyer Mines and cabins. The Summiteer award is the highest award in the young women's camping program. Those receiving the award were Mindy Corless, Stephanie Dart, LeeShel Larson, RaShell Redden and Lisa Gurney. Leaders of the group are Connie Cook, Arlene Murry, Cindy Evans and Diane Ufford. This year there were also 21 fourth year girls certify on their camp which was held on July 28 at North Fork. Their leaders were Darla Caldwell, Connie Cook and Cindy Evans. WHEAT GERM BREAD I Va cup warm water I 3 Tbsp. honey ; I 1 Tbsp. dry yeast I lVh cup hot water or milk I 1 cup wheat germ I 4 tsp. salt J Vs cup vegetable oil Vs cup molasses 34 cup warm milk 3 cups whole wheat flour " , In a small bowl combine warm water, honey and yeast. In a large bowl combine hot water or milk and wheat germ. Let cool and add salt, oil, molasses, warm milk, whole wheat flour, and yeast mixture from small bowl. Beat until smooth, about 7 minutes. Gradually add more flour and knead until smooth and elastic. Let rise until double, punch down and form into loaves and let rise again in greased loaf pans. Bake at 350" for about an hour or until loaves are golden brown and sound hollow when tapped. manes 1 loaves. ZUCCHINI-OAT COOKIES v2 cup soft butter or margarine 3 i cup brown sugar, packed , legg 1 tsp. vanilla l'a cup whole wheat flour 134 cup quick-cooking rolled oats v. , ,- . - ' tsp. baking soda , . 18 tsp. salt 1 tsp. cinnamon ' cup each flaked coconut and raisins 1 cup grated raw zucchini Cream butter and sugar until blended. Beat in egg and vanilla. Mix flour, oats, baking soda, salt, cinnamon, coconut and raisins. Add to creamed mixture with zucchini. Mix well (the batter will be stiff). Drop by tablespoons tables-poons about 2 inches apart onto greased baking sheets (cookies do not spread). Bake at 375" for 10 to 12 minutes or until well browned. Remove to wire rack to cool. Store airtight or freeze. 3 eggs beaten 1 cup cooking oil lla cups sugar P i cup grated zucchini 1 1 cup orange juice 2 Tbsp. chopped orange peel : cup raisins 1 cup chopped nuts 1 tsp. vanilla a tsp. nutmeg 'j tsp. salt 3 cups flour I x tsp. baking powder I 1 tsp. soda ZUCCHINI BREAD Heat fCllS With Oil and SUL'ar. Add zucchini nraium inirn nnH nrnnnn nral raisins, nuts and vanilb. Mix well Sin flour xnli h.-ilnno rvuW cu and nutmeg and add to mixture. Stir until well mixed. Tour into two greased luui una una uokc i nour 10 1 nour 13 minutes. Test with toothpick. f i ! '-). ' " ' , V? 0 Imh. 1 .it lm DIAMONDS, Gary Owens, Steve Smith, Bob Duncan and Gary Cech will perform in Vernal in mid-September. Diamonds to shine again due to popular demand The Diamonds will be back in Vernal Ver-nal by popular demand Friday, Sept. 12 at the new Uintah High School Auditorium. There have been arrangements ar-rangements in the works for the singing sing-ing group to return since the night they finished their concert last year in Vernal. Gary Owens, Steve Smith, Bob Duncan and Gary Cech who make up the Diamonds, present a bevy of rock and roll classics in their act that resulted in record sales of over 15 million in the early 60's. Songs like "Little Darlin," and "The Stroll" are just two of their familiar hits. Although their faces have changed, their sound remains the same and their stage show is both nostalgic and amusing. The concert will be sponsored spon-sored by Vernal Express, Vernal Area Chamber of Commerce and KVEL & FM 93. Tickets will be available from local merchants, chamber of commerce members and at the door. Seating at the new high school will include reserved and general admission seats and seats in the balcony. Try on the new Tura frames (as seen in Vogue and Sports Illustrated!). An expert from Tura will give you a personal, complimentary complimen-tary consultation. She'll show you the eyewear that's best for you. Do come . . . you'll love it! Date: Aug. 22, 1986 Time: 9:00 5:00 y MUX SURE IT'S A TUKA. Look ros the name Uintah Vision Clinic (Dr. David C. Petersen) 75 N. 200 West Vernal, Utah 84078 - 789-8357 ATTENTION PERSONS WITH ALLERGIES & ASTHMA DAVID P. BURKLEY, MD FROM INTERMOUNTAIN ALLERGY & ASTHMA CLINIC Comes to Roosevelt on a regular basis for the diagnosis and treatment of asthma & allergic diseases. He sees patients at the Roosevelt Clinic. Appointment can be made by calling Salt Lake City 968-8685 If you have questions as to whether you need to see a specialist, please consult your own physician. 1 . rj 1 5 E Nikki Novelties 38 East Main - 789-8608 Invites You In For Christmas Ideas! Beautiful Porcelain Music Boxes Antique Pitchers with Bowl Collectors Thimbles Choice Statues Assorted Plush Toys Including Talking Animals IHSTOIUCM. SOCIETY The t'lntah County Historical Society Socie-ty bus trip will be token Saturday Aug. 23. It will include Dyer Mine foist Park and Ihe Hrd Cloud l-mip. Hie bus will leavt Ihe Golden Age Center at 8 am. Bring your own lunch. Th tint wall paper vwat uicd by tht poor and Consisted of painted imitation imita-tion of tapestry and velvet hangings hang-ings that decorated wall In Europe during the 1500. MOUNTAINVILW i'KlCIIOOL Now taking rrgUtraiSon ttt ktdt'stH?t ttaii: lffi!jfi Jot i-ttt-nld (ti'i'iTX. Claim Mrr, r tr if tm !,.!c. t cAf.'.fTp u ih'i mill in- Irnfy. f )ear,e ,n 4 fll mat Mt4 ilhl Call t'arofin r I A Sunday buffet -worthy ofanEpcore There are brunches and there are buffets, but there is nothing like Hunter's West Sunday Sun-day Buffet. Begin with a tasteful array of garden fresh salads and follow ith a savory fare of sausage, ham, eggs O'Brien, biscuits & country gravy, string beans with bacon, corn on the cob, whipped potatoes, sweet and sour pork with steamed rice, fried chicken, whole halibut, roast beef with mushroom gravy. Finish up at the sweet table with fruit cobbler, jcllo or cream pudding. Children under 12 half price SERVING 11AM - 0IM j it. rr xh 1 1 tM S. H trr.t, V aoi7n gy T |