OCR Text |
Show Make Native American Pie With Luscious Yams " Southern cooks are justly famed for their fabulous desserts. des-serts. Perhaps the most original is Yam Pecan Pie, moist and 'mellow, with the crunch of pecans for contrast. A native treasure among American desserts, this pie is easy to make, even for a beginner-it's as simple as mashing yams. Now is the time to try your hand with this great dessert. Luscious, sugary-moist, golden yams from North Carolina are in peak supply at market. Make it once, and you'll make it again. It's irresistible. To choose good quality yams, look for those that are clean, smooth, well-shaped, firm, with copper-colored skin. Do not . refrigerate except after cooking as cold is harmful to this ' potato. Yam Pecan Pie 1 cup mashed cooked 4 eggs fresh yams (3 yams) 3A cup dark corn svruo TOPS Club announces meeting January 9 Ladies and guests of the TOPS Club of Springville will meet Tuesday, January 9th, at" the Community Service Center, weather permitting. The speaker for the occasion will be Joyce Johnson, Utah State Supervisor of TOPS, of Murray. The meeting will convene at 7:00 p.m. Visitors and prospective members of the group are welcome to attend. Ifew6 lfotes . . . A Christmas dinner and family party was held recently at the residence of Mr. and Mrs. Harrison Conover. Guests included in-cluded Carol Bird, Salt Lake City, Mr. and Mrs. Frank Cox, Provo, Mr. and Mrs. Martin Conover, son Craig, and daughter Christie, and Mr. and Mrs. David (Mary Connie) Cox, son, Bradley and daughters Kelly and Molly, all of Springville. January 4, 1973 The Springville Herald Page Seven Mrs. Edwin Cowley, Salt Lake City, Mrs. Ruby Allred, Mr. and Mrs. Clark Allred and daughter Callie, Mr. and Mrs. Donald Leek, daughter Sherrie and son Stephen, Mr. and Mrs. Charles Endicott, Mr. and Mrs. Gary Allred, Mr. and Mrs. Alan Allred and daughter; Mrs. Jean Allred, daughter Annette, and son Chuck, and Mr. and Mrs. Bill Allred, daughter Cydney, and son Ashley, all of Spanish Fork, and Mr. and Mrs. John Williams, and sons Darin, and Justin, Springville. Mr. and Mrs. Hale H. Hall and daughters Kristina and Karen, of Salem, Virginia, were holiday guests of her parents, Mr. and Mrs. Leland McKenzie. The annual Bird family Christmas party was held at the home of Mr. and Mrs. Arvil Bird Thursday evening, December 28. A delicious dinner, games, and visiting and reminiscing were enjoyed. Present were Mrs. Thelma Harmer, Payson, Mr. and Mrs. Bill Brown, Mr. and Mrs. Lloyd Bird, Mr. and Mrs. Russen Bird, Mr. and Mrs. Dean Bird, Mr. and Mrs. Gene Averett, and Mr. and Mrs. Lewis Bird, all of Springville. The development of a new product is a three step process; first, an American firrn announces an-nounces an invention; second, the Russians claim they made the'same discovery twenty years ago; third, the Japanese start exporting it. A holiday family party was held at the residence of Mr. and Mrs. Dale Allred. Gifts were exchanged, a delicious dinner was served, and visiting and reminiscing were enjoyed. Those present included Mr. and Vi cup butter or margarine, 1 teaspoon vanilla softened 1 cup pecans " 73 cup packed dark brown sugar 1 unbaked 9-inch pastry shell "'" To prepare yams, bake in 350" F. oven 40 minutes or cook tin boiling water to cover for 20 minutes, until soft. Cook, peel, ana mash until smooth. Set aside. Cream butter with " brown sugar. Beat in eggs one at a time; blend in corn syrup, . vanilla and mashed yams. Stir in pecans and turn into un- baked pastry shell. Bake in 400 F. oven for 10 minutes. Reduce Re-duce heat to 350 F. and bake 30 minutes longer, until filling is set and pastry browned. Cool. Garnish with additional pecans pe-cans and serve with whipped cream or ice cream. Makes: 8 servings. L .: w , w i -"--bIibi Am. Legion Auxiliary meeting set January 10 : Members of Unit 28 Auxiliary of The American Legion will hold their next regular meeting January 10th. Mrs. Melba Smith is program chairman. The meeting will begin at 7:30 p.m. and all members are urged to attend. Mr. and Mrs. Frank Patten have enjoyed a holiday season . reunion of their entire family. One of the main reasons for the gathering was the return of Elder Rick Patten from service in the Northern California LDS Mission and the observance of his birthday on Christmas Day. Here to join in the fun were John and Peggy Ricks and sons Nathan and Bryan, of Pocatello, Idaho, Denny and Terry Patten from Cedar City, and Janice Bigelow, of Sacramento, California. House guests currently at the home of Mr. and Mrs. Eugene Perham of this city are Mr. and Mrs. Donald C. (Nancy Kae Perham) Muir, and children, Christine and Brian, of Fairbanks, Fair-banks, Alaska. They are also visiting his parents, Mr. and Mrs. Lee Muir, of Salt Lake City. This is their first visit home since taking up residence in Alaska in February of last year. 5 tju Y Doctor in the Kitchen' by Laurence M. Hursh, M.D. Consultant, National Dairy Council CHOLESTEROL IN FOOD Do you worry about cholesterol in your food? Are you one of those who fear meat, or butter, and so many foods that some enthusiasts en-thusiasts would have you frightened fright-ened away from? As a physician with a background back-ground in nutrition research, it upsets me mightily when I see some of the confusion, and fear, that is generated by some of the talk about heart disease. It certainly is a private matter between the doctor and his patient pa-tient if the doctor believes experimenting experi-menting with the patient's diet is worth a try. The reasons could include in-clude there being a history of heart disease in the patient's family. fam-ily. Or that he has high blood pressure. Or a really high blood fat level. Or that he smokes a great deal and reacts with great emotion to job pressures. . But from what you have read, do you figure shrimp is low in cholesterol while butter is high? Most people do. They'll stuff themselves with ten to a dozen small shrimp, dipped in sauce, at a cocktail party but shy away perhaps from butter for fear of cholesterol. Yet these ten small shrimp contain ten times the cholesterol of one pat of butter. In other words, a small shrimp and a pat of butter are equal in cholesterol. Or take a lobster. A 3 and ounce serving of lobster will give you 200 mg. of cholesterol against a pat of butter's 12 mg. So it's important for you to compare foods for their cholesterol content, or anything else, for that matter, on a common serving basis. Not that I think you should fear cholesterol. It is, after all, a vital constituent in our bodies. We need cholesterol. And until we know a great deal more about its place in our nutrition I think we . simply should, as with everything else, avoid extremes. Meanwhile, here's a chart for you to refer to next time someone, or some popular popu-lar article, raises the cholesterol ghost. This chart compares normal nor-mal servings of each food listed: MEAT, FISH, AND EGGS Cholesterol (mg) Liver (3-oz. serving) 300 Eggs (1 large) 275 Oysters (5 to 8) 200 Lobster (3-oz. serving) 200 Shrimp ao small) 125 Clams (5 to 10) 99 Veal (34-oz. serving) 90 Pork (3-oz. serving) 70 Beef O-oz. serving) 70 Lamb (3-oz. serving) 70 Freshwater Fish (3-oz. serving) '. 70 Chicken (3-oz. serving) 60 DAIRY FOODS Whole Milk (8-oz .glass) 27 American cheese (1 oz.) 25 Ice cream 04 pint) 23-34 Heavy cream (1 tbsp.) 17 Creamed cottage cheese ( cup) 14 Butter (1 pat) 12 Gouda cheese (1 oz.) 10 Yogurt (Vi cup) 6 Half and half (1 tbsp.) 5 Skim milk (8-oz. glass) 1 VJi-'Rl- NOT A BIG BANK f "7 J I O Provo V O Sprlngvllle O Spanish Fork I AND TRUTHFULLY SPEAKING WE DON'T It's true. Compared with some of the large banking bank-ing Institutions our four Utah County offices may look rather smalL Central Bank is not one of the giants. With careful planning we never will be. You see, Central Bank was born in Utah County. We grew up here. Most of our employees were raised in this valley. Because of this we have decided to remain a Utah County bank. We believe that by remaining remain-ing here we will be able to add to the economy and TO BE TOO BIG growth of the county far more than if we were to branch out into other areas of the state. By remaining a local bank we can continue to provide you with the personal touch that is so Important in bankcustomer relations. No, we're not one of the big ones. BUT OUR RESOURCES ARE SUFFIC IENT TO SER VE AN Y AND ALL OF YOUR BANKING NEEDS. Plus you get THE personal touch. What more do you need ? See Central Bank & Trust Company today. We're your bank I S7 pin 1 1 I Oft UiA Chanct To Say "YS" CENTRAL BANK Sh www fig & TRUST COMPANY Mapleton, Springville, Provo (2) and Spanish Pork is? IQUIIHOUSIII&' H 0 w - I I BONELESS c I f. c 'aVp STEWING SAUSAGE BFFf r p p.t'Y.ast lb.(0)T Ob. gj llb.gj) COUNTRY CHOICE WE MAKE OUR 0WN SPARE RIBS CHUCK STEAK "j'f" lh.88- b- 1 lb- $H19 TEXAS PINK RUSSET X n n sZo "7 illjjBjllilllHHHHHHHlHHiHB l"- MMBBiM1 1S f..l 400 North Main Phone 489-5391 LPEAY'SMKT. mi0k Tomato CAMPBELL'S TOMATO SOUP 00 11 II CAMS ii WESTERN FAMILY FLOUR 10-lb. bag W& ii m; m mm mm mm m. m m i - m lV.T LjrV IMPERIAL UJnDJ . STRAWBERRY PRESERVES CAKE MIXjroR JAR ) $P 'iwS W S PEAY'S MARKET COUPON Q . cheerios 1 SMIiM' WESTERN FAMILY j T (R f w-iU3r (LDcainige ; jWJ l D'E J ID DC WITH COUPON I (LceainrD ' wi,i",u Miracle Whip PcessntTDgj FIRESIDE SALT I HE CRACKERS pkg. H I & US TOM GIANT SIZE 10c OFF BAKERITE SHORTENING 3 CAN -U VAN CAMP T UNA |