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Show University of Utah courses in Park City to begin at Kimball on March 29 Beginning March a, the Kimball Art Center and the University of Utah's Division of Continuing Education will combine resources to provide pro-vide college-accredited courses in Park City Alan &eKO, the center's director of public relations and education, said, "If the community supports this program, the Kimball Art Center could conceivably become a major education source for Summit County and nearby areas. By offering offer-ing college credit courses in Park City, the center and the U. of U. are attempting to bring a number of new people into higher education." educa-tion." The idea to offer regular quarter-long classes started after initial contacts were made last winter. "DCE conveyed their interest in the program because Park City is such a growing community communi-ty with a number of educational educa-tional needs," said Seko. Classes scheduled for Spring Quarter include Great Books (English 361), Introduction to Imaginative Writing (English 245), and Volunteerism in the Fine Arts. College credit is available avail-able as well as a noncredit option. Raku class planned at Kimball Center A raku ceramics class will be taught by Eric Christiansen Christian-sen on Feb. 22 and 25 at the Kimball Art Center. Raku is course-grained, low-fired and soft-glazed pottery developed by the Japanese for articles used in the tea ceremony. The glazed surface has a crackled appearance ap-pearance while the unglazed area is a deep black. The firing process to be used at the center involves an upside-down trash can lined with ceramic fiber set on a foundation of bricks. A portable propane tank fires the pieces until the glaze is melted. The pots are then picked up with tongs and placed in sawdust. Pots can be removed, cooled with waters within live to 10 Steve Korogi Steve's photo is becoming old hat Once again, Steve Korogi was King of Trivia this week. As a matter of fact, Steve is winning so often these days that his old photograph is becoming be-coming as familiar as a "Star Trek" rerun. Steve told us he's getting tired of the old photo and said he'd come into the office so we could take a new one. He didn't, so we didn't. Sorry, Steve, but here it is again. Steve won his vittles this week by knowing that Blackbeard was a pirate, while Bluebeard killed off a series of wives. He also named Clint Eastwood's East-wood's early TV role as Rowdy Yates in "Rawhide", and knew 13 cars were involved in a pile-up that closed Hwy. 224. If you know the answers to this week's questions, contact The Newspaper at 419 Main Street, or call the offices at 649-9014 before Tuesday noon. The queries are: 1. Who was the popular villain of "Lost in Space" and what actor played him ? 2. In "The Wizard of Oz" the Wicked Witch of the West appeared in Dorothy's Kansas life as another character. Who was she? 3. Who signed the Valentine's Day personal ad that urged "Don't hesitate, let's pollinate! " Dr. Geoffrey Aggeler, University Uni-versity of Utah Professor of English, will teach the Great Books course. "The course is a study of utopia and anti-utopia" said Aggeler. Among the books to be studied are Plato's Republic, Gulliver's Travels, Utopia, Erewhon, A Clockwork Orange and Brave New World. Aggeler commented on his upcoming Park City teaching teach-ing experience, "I will be pleased to meet some new students and I'll enjoy the new setting. Park City's an imnrovement over Orson spencer wall uii the U. of U.)." Dr. Aggeler has published a book, Anthony Burgess: The Artist as Novelist, several articles on Elizabethans Elizabe-thans as well as his own fiction. The class will meet every Wednesday, 6 to 10 p.m., from March 31 through June 2. Imaginative Writing instructor in-structor James Thomas added, add-ed, "I'm excited to be a part of this U. of U. extension with Park City. This is a program whose time has come and will grow. "Introduction to Imaginative Imagina-tive Writing will be taught in minutes anH washed off. Eric Christiansen received his Bachelor of Fine Arts degree from Brigham Young University and has also taught there. He owns Snake Creek Pottery in Midway, Utah. His work has been exhibited at the Park City Art Festival, Salt Lake Art Festival and the BYU Student Stu-dent Show. The workshop will start at 6:30 p.m. and last about two-and-a-half hours. The cost, which includes materials, materi-als, is $17 for Kimball Art Center members and $20 for nonmembers. Tools will also be provided. For registration information informa-tion call the -' Kimball Art Center at 649-8882.-' :- ' ' the same way as it is at the University of Utah", he said. "The course is an exciting one and includes the writing of short stories and poetry. Students will be reading and looking at contemporary poetry and short fiction." Classes will be held Tuesdays, Tues-days, 6 to 10 p.m., from March 30 through June 1. The third course, Volunteerism Volun-teerism in the Fine Arts, provides credit for persons wishing to donate their time to the Kimball Art Center. T.T. Tillies (BaDMrmmeit No bread? Let them eat chicken! These recipes were used by local chef T.T. ("Tapioca Thighs") TUlie on her radio show during the week of Feb. 8 -12. T.T. Tillie's Gourmet Tips can be heard Monday Mon-day through Friday at 10 a.m.onKPCW. Beat inflation. Try chicken this week. Economical, healthy, easy and can be served an infinite number of ways. Simple or elegant. Don't be a chicken; try cooking it. BASIC CHICKEN Whole chicken: Wash, dry, salt and pepper the chicken. Stuff with: a whole onion a box of stuffing mix Vi squeezed lemon Pop in the oven at 375 degrees de-grees for 1 hour. Baste towards to-wards the end to brown. Chicken cut into fryer parts: Wash, salt and pepper the parts. Arrange on a baking dish or cookie sheet. Set the oven at 350 degrees and use your imagination! Add garlic salt. Season it with lemon slices, squeezing the juice over the chicken. Tastes great with salt and pepper, orange slices and a can of orange juice poured over the chicken. Delicious prepared with salt, pepper and garlic salt sprinkled over the chicken. Start cooking skin-side down for about 15 min. Turn over and add a sautern or white wine, about V cup at a time. Let it cook in its own juices, adding more wine 'til golden brown. CRISPY CHICKEN This recipe was provided by Even the smallest ads are read. Students will gain a better understanding of how an art center tunctions. Spring quarter classes run from March 29 to June 4. The Great Books and Imaginative Imagina-tive Writing courses offer four credit hours. Utah residents' noncredit fee for four hours is $82 : for credit is $136. Volunteerism in the Fine Arts offers one to five hours credit so fees will vary. Course required books will be available at Dolly's Bookstore and Boutique. Roberta Rhutt of Rossie Hill. It serves 6 to 8 people. Prepare: 2 to 3 broiler fryers, cut up, or 8 breasts. Dry ingredients: I cup crushed Saltine crackers crack-ers y4 cup grated Parmesan cheese 1 tablespoon minced fresh parsley Yi teaspoon basil ft teaspoon celery salt li teaspoon onion salt y4 teaspoon paprika crushed bay leaf salt and pepper to taste Wet ingredients: cup evaporated milk cup cooking oil Combine all the spices, crackers and Parmesan cheese. Dip chicken pieces in evaporated milk and coat with the crumbs. Place in shallow roasting pan, skin-side skin-side up and bake at 375 degrees de-grees for 30 minutes. Brush with oil and continue baking for 30 minutes more until golden brown. Roberta's optional suggestion sugges-tion for the last 30 minutes : Take a quick shower. Apply Ap-ply Ice Blue Secret. You'll be as great a hit as the chicken. chick-en. CHICKEN DIVAN Favorite of 3 ana Cole. Serves 6. Can be made ahead. Takes fifteen minutes to prepare, 40 minutes to cook. 4 chicken breasts cooked, boned, and sliced 1 package frozen broccoli 1 cup grated cheddar cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup sour cream y3 cup mayonnaise Butter a casserole and place the drained cooked broccoli in the bottom. Place chicken slices on top of broc Regarding future program plans, Seko said, "We are currently working with the University on a summer program geared toward the arts where we will draw from U. of U. art faculty and recognized artists outside the state." Persons interested should contact the Kimball Art Center for registration information. in-formation. Early registration registra-tion is suggested. Call 649-8882. coli. Mix the soups, sour cream, mayonnaise together. to-gether. Pour the mixture over the chicken. Top with cheese. Bake at 325 degrees for 40 minutes or heat through in the microwave. SWEET AND SOUR APRICOT APRI-COT CHICKEN Compiled from recipes from Ginny Smith, Madeline Smith and Better Homes and Gardens' Hawaiian Chicken." Chick-en." It's finger-lickin' good. J chicken fryer - cut up Yt cup Apricot preserves cup Russian dressing mixed with 1 tablespoon of honey 2 tablespoons of dry onion soup mix Cook chicken in oven at 375 degrees for 30 minutes. Baste with combined pres-serves, pres-serves, dressing and soup mix every 10 minutes for the remaining 30 minutes. This is also a fabulous BBQ sauce. Precook the chicken 15 minutes in the microwave or 30 - 40 minutes in the oven. Transfer to a BBQ, basting with the preserves, dressing and soup. EL POLLO DE MARIANNA Courtesy of Marianne Cone. 4 chicken breasts 1 onion chopped 1 garlic clove minced 1 cup sliced mushrooms pint sour cream with 1 tablespoon flour mixed in 1 teaspoon cumin 1 can diced green chilis salt and pepper to taste Saute onions, garlic and mushrooms with butter or margarine until soft. Add sour cream with flour mixed in, cumin and chilis. Arrange Ar-range the chicken breasts in a casserole and over the sauce mixture. Cook 45 minutes min-utes to 1 hour in a 350 degree oven. ' ; ' --W!JW ' JHJ.I i.ui. wmmrmmmm.. u. .. a jj ' ' " mm Located at the Resort Plaza The Newspaper Thursday, A AT PARK CITY A All the way from San Diego "CRACK OF NOON" Rock 'n Roll Thursday 18th. thru Saturday 20th Tuesday 23rd. thru Friday 26th The Rusty Nail will be closed to the public all day Sat. 27th Happy Hour 8 - 9 LOIS EAST VI LW TRI PLEXLOT Old Town, No. 38 Sampson Ave. Asking $117,000Terms available. John Vrabel, Park City Land Co. 649-3600 Park City LAND COMPANY FOR INFORMATION CALL: 801 649-3600 February 18, 1982 Page B7 o4-3500 |