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Show The Newspaper, 1980 CHEESE BALL 1 5-oz. jar Blue Cheese spread 2 6-oz. jars Pimento Cheese spread 12-oz. Cream Cheese 2 Tbs. grated onion 1 tsp. Worcestershire Sauce Vi tsp. Accent (opptional) 1 c. chopped pecans Vi c. chopped parsley Soften cheeses. Mix together all ingredients, saving Vi of of the pecans and parsley to sprinkle on outside. Mold into ball and chill overnight. SPINACH DIP 4 pkgs. frozen chopped spinach I med. onion, chopped salt Thaw spinach and press out excess water. Add chopped onion. There's no real formula for-mula for the salt, but the key is to oversalt. Chill in refrigerator. Serve with crackers. PARK CITY GUACAMOLE 2 large ripe avocados, chopped finely Vi lb. cottage cheese, drained 2 tomatoes, chopped finely 1 green onion, chopped finely : : ' 1 small can green chile salsa- "' - ' ' 2 strips bacort,. cooked and crumbled salt and peppier "'' ' Mix all ingredients, adding salsa to your uste for hotness. Serve with corn chips. -fw mil'm 1 J' NOW OPEN , I vi tvn. 11 1 u em in f Offers you the finest selection of quality jewelry and unique items ...reasonably priced. Open daily until 8:00 p.m. Stop in and browse. THE Family Jewels 591 Main Street HAM ROLL UPS 1 pkg. pressed ham slices 1 3-oz. pkg. cream cheese 1 bunch green onions salt and pepper Soften cream cheese, adding a little milk to make it spreadable and salt and pepper to taste. Slice onions in half lengthwise. , Spread cream cheese on a ham slice. Press white end of onion in cream cheese and roll up. SEAFOOD CHOWDER 5 slices bacon ; 1 lg. onion, chopped 1 clove garlic, minced 1 bottle clam juice 1 c. water 1 chicken bouillion cube 1 lg. potato, diced Vi c. scallops, put in 1 inch chunks 1 lb. boneless fish (Halibut, Turbot), - cut in 1 inch pieces 1 c. milk tc. half & half 1 c. clams Vi lb. small Shrimp Cook bacon until crisp; remove and discard all but 2 Tbs. drippings. Add onion and garlic; cook until limp; add clam juice, water, bouillion, potatoes. Cover and simmer sim-mer until potatoes are almost tender, about '20 minutes. Add scallops and fish. .Cover ' ' arid 'cook Uhtil fish flakes, 6 to 2,.rainutc.'t.; ,( I Add 'Milk" and cream, clams (including liquid), ' shrimp and crumbled bacon. , ' Cook uncovered over medium heat until hot. Salt and pepper to taste. Makes 60 to 8 .servings. lat's St CASHEW CHICKEN 3 whole chicken breasts 2 pkgs. frozen pea pods Vi lb. mushrooms 4 green onions 1 can (15 oz.) bamboo shoots, drained 1 c. chicken broth 1 IA c. soy sauce 2 Tbs. cornstarch Vi tsp. each sugar and salt 14 c. salad oil 1 pkg. (4 oz.) cashew nuts Bone chicken and remove skins; slice horizontally into 18 inch slices, then 1 inch in-ch square. Slice mushrooms. Cut green part of onions into 1 inch lengths, the white part 14 inch. Slice bamboo shoots. Mix together soy sauce, cornstarch, sugar and salt. .. Heat 1 Tbs. oil over moderate heat, add nuts all at once and cook 1 minute, shaking pan, until lightly toasted; remove trom pan and set aside. Add remaining oil to pan, add Urjicken and cook quickly, turning until opaque. Add peas and mushrooms; pour in broth, cover, simmer 2 minutes. Add bamboo bam-boo shoots. Stir soy sauce mixture into pan juices; cook until thickened, stirring constantly; con-stantly; then simmer 1 minute uncovered. Mix in green onions. Sprinkle with nuts. GET YOUR SHIRT TOGETHER Silk screened and air brushed original designs on a variety of shirts including ' French Cuts, Turtlenecks, T-shirts and Jerseys. Shirts for the whole family. Retail and wholesale. . . 405 Main Street. Park City, Utah 84060 649-4054 irrin FONDUE IN THE ROUND 2 Tbs. butter 3 Tbs. Flour l'jc. milk Vi tsp. Worcestershire Sauce 2 c. (8 oz.) Shredded Muenster Cheese 34 c. (3 oz.) Shredded Provolone Cheese 1 to 1 Vi lb. round rye bread Melt butter in 1 'i-quart saucepan; blend in Hour. Remove from heat; stir in milk and Worcestershire. Heat to boiling, stirring constantly. Boil and stir one. minute. Remove trom heat; stir in cheesed It necessary, return to low heat to tinish melting cheese, but do not boil. Remove top from round rye bread loaf. Hollow out inside of bread to make bowl, leaving '2-inch all around side and bottom. Break bread from inside into bite-size pieces. Place bread bowl and pieces on cookie sheet. Bake at 400 degees for 5 to'iO minutes, or until dry and crisp. Pour hot tondue mixtue into bread bowl and serve with bread chunks, raw vegetables or apple and pear slices. Makes 2Vi cups tondue, serving ser-ving tour to six. . " |