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Show I O' j- 'C" V-.4ry VI A Bradley Johnson Johnson to serve mission in England Bradey Scott Johnson, son of Blair and Alvarctta Johnson of West Jordan and Vernal, grandson to Nellie Klocpell of Vernal, has been called to serve in the England Leeds Mission. His farewell was held on Sunday August IS. Johnson entered the Missionary Training Center in Preston, England on August 18. cm Erin Johnson Johnson returns from New York Erin" Johnsondaughter of Cliff and Susan Johnson, returned August 24 from serving an 18-month 18-month mission for the LDS Church in the New York, Rochester Mission and Church Historic Sites. She will report her mission August 29 at Glines 4th Ward, 1510 W. US Highway 40 at 10:50 a.m. Derik Howcrofl Howcroft called to serve in Canada Dcrik Howcrofl, son of Tom and Karen Howcrofl. has been called to serve two-years for the Church of Jesus Christ of Latter-day Saints in Calgary, Canada. He will be speaking speak-ing August 29 at Ashley 2nd Ward, 2575 N. 1 500 W. at 2:45 p.m. He will enter the Missionary Training Center Sept. 1. If you have an Society news or Feature Story ideas ' Call Carol Jewart Express 789-3311 As it Concludes its Professional 4QCity National lour n 1 n ONE PERFORMANCE ONLY! August 27 (8.-00) Vernal Middle School TicleHi GoU'i Office- Supply (In Wmol & Roovlt OrColl:1-888-887-6801 Or log on ' W' Byant Kitchen Kitchen to serve in Kentucky Bryant Kitchen, son of Gordon and Amanda Kitchen, has been called to serve a two-year LDS mission in the Kentucky, Louisville Mission. He will speak August 29 at Naples 2nd on Highway 40 in Naples at 12:45 p.m. He will enter the Missionary Trainh 3 Center Sept. 8. Michael Gibson Gibson returns from Japan LDS Mission Michael Keith Gibson, son of Norman Keith and Georgina Gibson of Vernal, returned Thursday, August 19, from serving an LDS mission in Japan, Kobe area. He will report his mission on Sunday, August 29 at 9:30 a.m. in the Vernal 3rd Ward located at 475 W. 100 S. Michael Spackman Spackman to serve mission in Mexico City Michael J. Spackman, son of Dennis and Diane Spackman. has been called to serve a two-year mission for the Church of Jesus Christ of Latter-day Saints in the Mexico City North Mission. He will speak Sunday, August 29, at 9:30 a.m. in the Glines Stake Center, 500 West 100 South. Spackman will enter the Mission Training Center Sept. 13, 1999. to IDSteinm.comyM Winners The winners of the 1999 Uintah County Fair Pie, Ice Cream and Chili contests went home with first, second and third place ribbons using us-ing their own special recipes. The pie contest consisted of a youth (12-17) division and adult, 18 and older. All pie entries were accepted Saturday, August 14, and were judged in the afternoon. All pies were baked at home and brought to the fair ready for judging. judg-ing. The pies were the sole creation of the contestant. Prizes were awarded in two categories: fruit and cream. Winners were announced at 3 p.m. with cash prizes of SIS for first place, $10 for second place and $5 for third place. Judging crit-era: crit-era: Overall appearance - 5 points Texture - 5 points Creaminess - 5 ponts Flavor - 5 points Set - 5 points Winners for the pie contest: Adult Fruit - 1st Alina Allied, pineapplepeach; 2nd Donnetta Olsen, Deep Dish Apple Pie; and 3rd Sheree Allied, Strawberry Deluxe. Adult Cream - 1st Meryle Beacham, Apple Custard; 2nd Connie Gayler, Lemon Meringue and 3rd Mickie Allied Lemon Suprise. Youth Fruit - A tie for first place between Nakiya Allied - Green Goddess and Maria Allied, Blueberry Cheesecake; a rye for second place between Devin Allied, Raspberry creme and Jasmine Clark, Lemon Meringue and 3rd Josh Allred, Blueberry Cheesecake. Ice cream contest entries were accepted ac-cepted in youth and adult divisions. Prizes were awarded in two categories; cate-gories; cooked and uncooked. All ice cream had to be made and brought to the fair ready for judging judg-ing in the same container in which it was made. Judging critera: Hawks called to LDS mission in Russia Timothy A. Hawkes, son of the late Dr. Thomas A. Hawkes and Mrs. Ethel C. Hawkes, has been called to serve a LDS mission in the Russia, Moscow Mission. His farewell will be on Sunday, August 29, 1999 at 11 a.m. at the Summerhaze Ward in Layton, 380 South Fairfield Road. He will enter the MTC Wednesday, Sept. 8, 1999. Kamye Dearing Camilla Hall Kate Kinsey Congratulations Congratulations to the following babies for passing their first milestone: mile-stone: Kate Kinsey, daughter of Jeff and Jannalee Kinsey, born August 9, 1998. Camilla Jade Hall, daughter of Chase and Amber Hall, born August 17,1998. Kamye EvaMarie Dearing, daughter of Ken and Tammie Dearing, born August 25, 1998. BIRTHS Newborns August 17, 1999 a son was born to Sheila and Fred Reynolds, He weighed 8 lbs. 1 ox., and will be named Fredrick Beau Reynolds. August 20. 1999 a son was born to Simone Corina Rupp and Orval Lloyd Smuin. He weighed 7 lbs. 7 oz., and will be named Jordan Damian Smuin. August 21, 1999 a son was born to Tawny M. and M. Jason McKee. He weighed 6 lbs. 7 ot, and will be named Michael Justin McKee. - serve it sweet Overal appearance S points Texture - 5 points Creaminess - 5 points Flavor 5 points Set 5 points Cash prizes same at pie contest Winners for the ice cream contest: Adult Ice Cream - 1st place, Alina Allred, Chocolate Marshmallow and 2nd place Alina Allred, Root Beer Float Youth Ice Cream - 1st place, Casey Allred, Skor; 2nd Casey Allred, Strawberry and 3rd Devin Allred, Mint Brownie. Chili cook-off was divided into two divisions, youth (12-17) and adult 18 and older. Chili was cooked at home and brought to the fair ready for judging and the sole creation of the contestant Cash prizes were the same as the pie and ice cream contests. Winners for the Chili Cookoff: Adult division - 1st Mickie Allred, Baked Chili; 2nd Troy Pope, Sinple Sweet Chili and 3rd Valinn Allred, Chili. Youth division - 1st Trista O'DriscoIl, My Own Chili Recipe and 2nd Casey Allred, Chili. The prize winning recipes: Basic Pie Crust Donna Olsen 2 12 c. all purpose flour 23 cups chilled vegetable shortening, short-ening, cut up 14-13 c. ice water 1 tsp margaine In large bowl, sift flour. Using pastry blender cut shortening and margarine into flour until coarse crumbs form. Add water, 1 tablespoon table-spoon at a time-tossing with fork until a dough forms. Shape into disk, wrap with saran wrap and chill for one hour. Roll dough out on a foured surface using a lightly floured rolling pin. Double crust pie dough Jamie Prevedel 2 c. all purpose flour 1 tsp. sale 23 c. shortening or lard 6-7 Tbsp. cold water Stir together flour and salt Cut in shortening or lard till pieces are the size of small peas. Sprinkle one tablespoon ta-blespoon of the water over mixture, toss with for. Repeat till mixture is all moist Form into ball. Roll out on lightly floured surface. Deep Dish Apple Walnut Pie Donna Olsen, adult Division 1 c. water 1 c. firmly packed light brown sugar 4 Tbsp. flour 1 Tbsp. com starch 8-10 med. apples, peedled, cored and thinly sliced 1 Tbsp. butter 12 tsp. cinnamon 14 tsp. allspice 14 tsp. nutmeg 13 c. walnuts, finely chopped r Door Sfoxt ?ftovu: 7H&Kd&ty - SctfwicUuf, 10 am - 6 fmt 25 West Main Suite A Vernal- 789-0275 Vemal Express In a large saucepan mix water, brown sugar, flour and cornstarch. Cook until thickened over medium heat approximately 8-10 minutes. Stir in apples, walnuts, cinnamon, allspice, nutmeg and butter. Remove from heat, cool to room temperature. Pour into bottom crust Place top crust and glaze. Glaze Donna Olsen llg.egg 2 tsp. water 12 tsp. sugar Mix all ingredients and brush over pie crusts. Bake at 400 degrees for S3 minutes min-utes or until a light golden brown Note This pie works best in a spring form pan. Grease pan before placing pie crust in and place on a baking sheet Raspberry-Rhubarb Pie Jamie Prevedel 1 14 c. sugar 6 Tbsp. tapioca (quick cooking) 3 c. rhubarb cut into 12" pieces 2 c .raspberries (frozen then thawed) 2 Tbsp. butter Stir together sugar, tapioca, and dash of salt Add sugar mixture to rruiu toss to coat pieces. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9 inch pie plate with rhubarb-raspberry mixture; dot with butter. Adjust top crust Seal and flute edge. Cover edge of pie with foil. Bake in a 375 degree over for 25 minutes. Remove foil and bake 25 minutes or until golden. Makes 8 servings. Plain Pastry Erica Wilde For one 8, 9, or 10 inch double crust or lattice top pie two 8, 9, or 10 inch single crust pies, or 6 to 8 tartshells: 2 c. shifted all- purpose flour 1 tsp. salt 23 c. shortening 5 to 7 Tbs. cold water Sift flour and salt Cut in shortening shorten-ing with pastry blender until pieces are the size of small peas (for extra tender pastry, cut the shortening in half until like small peas) Sprinkle I Tbs. water over part of the mixture gently toss with fork. Repeat until moist Form into ball and flatten lightly on floured suface by pressing press-ing with edge of hand three times across in both directions. Roll from center out to edge until 18 inch thick. CORN BREAD BISCUITS I c. all- porpuse flour 1 c. corn meal 2 tsp .baking powder 18 tsp. salt leg 12 c. milk 12 c. sour cream In a dutch oven over medium heat cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients, bring to a boil, stirring occasionally. Reduce heat cover and simmer for Qrand Opening Saturday, August 28 - 10 Off Everything (Prizes (Drawings (Every Hour Wednesday, August 25, 1999 17 10 minutes. Meanwhile, combine flour, commeal. baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened; transfer chili to an ungreased 13-in.x 13-in.x 9 in x 2 in. baking dish. Drop barter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400 for 15-17 minutes or until biscuits are lightly browned. Yield: eight servings. Baked Chili Miiki Allred 1 lb. ground beef 1 Ig. onion, chopped . 1 Ig. green pepper, chopped 1 can (16 pz) kidney beans, rinsed and drained 1 can (15 14 oz) whole kernel corn, drained. 1 can (15 oz) tomato sauce 1 can (14 12 oz) diced tomatoes, undrained 1 can (4 oz) chopped green chilies 2 tsp. chili powder 1 tsp. salt 1 tsp. ground cumin 12 tsp. sugar 12 tsp. garlic powder 1 can 15 12 oz. Mexican style beans 1 can 15 12 oz. red beans 1 can Mexican style stewed tomatoes toma-toes Salt and pepper to taste 1 package chili seasoning mix 2 Tbs. crushed garlic 14 c. water 13 c. vinager 13 c. brown sugar 13 c. Catsup 13 c. hickory barbecue sauce Fry sausage, hamburger and onion together. Drain grease. Put in pack- ia rf chili cjftttcrtntnit mi v mAA trt all other ingrediants in crock pot Cook for 45 minutes or one hour. Chili Valyn Allred 2 c. pinto beans 2 c. kidney beans 2 c. white beans Soak over night, drain and rinse. Add salt and water and cook until tender. Drain all but twp cips of water wa-ter then add four cans of tomato soup. Brown one pound of ham-. ham-. burger and one onion together then add one green pepper, add to bean mixture. Add one can corn and one package chili seasoning. Put all ingrediants in-grediants in crock pot and add the browned ground beef and onion. Cook slowly all day. "My own Chili Recipe" Trista O'DriscoIl 2 cans chili beans 2 cans pork-n -beans 1 can stewed tomatoes 1 can crushed tomatoes 2 cans tomato sauce 1 package chili seasoning mix (1 can of salsa, optional) 1 IbN ground beef 1 onion Brown ground beef and onion together. to-gether. Put all other ingredients in crock pot then add the browned ground beef and onion. Cook slowly slow-ly all day. - - In Store |