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Show Page B4 Thursday, April 22, 1982 The Newspaper (EdDHiPlMCB at Prospector Square til Sue Grub 10:00 a.m. -2:00 p.m. Adults $7.95 Children $4.95 649-8060 Prospector Square, Highway 248, Park City "L 111 ' -'1 fi 1 You've got a bird's eye view. Arnold Palmer is teeing off from the 3rd hole. It's Seniors Tournament week at the Jeremy Ranch and you're watching the action from your Circle J. Club Condominium. By purchasing a week's use of a Circle J. Club condominium at the Jeremy Ranch, golf-course-frontage property can be yours without the expense and responsibility of private home-ownership. Starting at $2700 per week, you can experience the comfort and convenience of a condominium at the Jeremy Ranch Golf Course, designed by Arnold Ar-nold Palmer. Or, you can trade your week at the Jeremy Ranch for a week's ownership at one of over 500 resort areas around the world. It's all possible through the Circle J. Club's program of interval ownership. Interval ownership gives you exclusive membership member-ship to the Circle J. Clubhouse and recreational facilities. That includes membership at the Jeremy Ranch Golf Course; an indooroutdoor swimming pool; fishing, hunting, horseback riding, snowmobiling; and, membership at the Canyon Racquet Club in Salt Lake City. If you don't have that bird's eye view yet, it can still be yours. For more information and an appointment, ap-pointment, contact the Circle J. Club at the Jeremy Ranch, located off Interstate 80, just outside out-side of Park Citv. Phone: 649-1777. The Circle J. Club at Jeremy Ranch - Interval ownership at its finest. Marketed by Platinum Exchange Group l-icciwd Kr.il Ksiaic Broker. Siau nl 1'iah. Specialties from south of the border These recipes were used by T.T.Tillieon her radio show during the week of April 12 - 16. T.T. Tillie's Gourmet Tips can be heard Monday Mon-day through Friday at noon and 6 p.m. on KPCW. "Quetepasa, calabasa? Nada nada, lemonada !" When Laurie Tisch Sussman gave Spanish lessons at the Kimball Art Center years ago, this was a favorite children's nonsense rhyme. We learned it means "What's happening melon? Oh nothing lemonade." This week Mexican Food. I'm sure everyone has their favorite Mexican dish. Here are a few more. MEAT AND BEAN BURRITO FILLING Thanks to Marianne Cone 3 - 4 pounds of inexpensive roast (chuck). Cutoff the fat and slice into chunks 2 cups dried pinto beans soaked overnight in cup oil, 1 teaspoon salt and enough water to cover 1 - 2 garlic cloves J chopped onion y4 red pepper - to taste 1 teaspoon cumin Marianne cooks the meat and the beans separately. First brown the meat in a skillet. Then place in the pressure cooker with 1 cup water and the garlic, onion, red pepper and cumin. The cumin is the herb that gives it the Mexican flavor. Cook in the pressure cooker for 30 minutes, long enough so it shreds easily, and place in a large casserole. Drain the pinto beans and cover with fresh water and cook 15 minutes in the pressure cooker. Then mix together with the meat in the casserole and keep warm. Have everyone make their own burrito. Spread the meat and bean mixture on warmed flour or corn tortillas tor-tillas adding grated cheese, chopped olives, chopped tomatoes, chopped mushrooms, salsa, guacomole, shredded lettuce and sour cream. With a nice red wine, you have a meal that's fantastico. SALSA RANCHERO Another Marianne Cone favorite. J large can of tomatoes or 4 large fresh tomatoes skinned 2 cans green chilis 3 green onions sliced 1 teaspoon crushed oregano H cup fresh parsley salt and pepper to taste Mix all ingredients except the tomatoes in a blender or food processor. Add the tomatoes at the end and turn on and off to chop. That's it! Variation: add chopped watercress and chopped celery. Serve it hot or cold, with salad, steak, fish eggs, with a little tomato juice as a soup, or as a dip. GUACAMOLE J peeled tomato, chopped ii cup grated onion 2 peeled ripe avocados 1 teaspoon chili powder 2 tablespoons lemon juice salt and pepper to taste Mix together all the ingredients. Sprinkle the top with lemon juice to prevent discoloration. If you're going to keep it, be sure it is sealed tightly with the pit to keep it fresh. MEXICAN TORTILLA CASSEROLE From Danielle Bean Yt cup chopped onion 2 tablespoons oil 1 large can tomatoes Lowry's Spanish Rice Seasonings Mix 2 tablespoons Salsa Jalapena cup more of chopped onion First in a skillet saute the 2 cup of chopped onions in the oil until soft. Then add the tomatoes and Lowry's Spanish Rice Seasonings Mix and the Salsa and let simmer for 20 minutes over low heat. You can also add some meat to this at this point. Now the casserole is put together in layers like a lasagna. First fry 12 corn tortillas in a little oil over high heat, about 15 - 20 seconds per side until soft, and drain on a paper towel. In a large casserole or baking dish start layering. First a little sauce, then crumpled tortillas, the cheese, sprinkle onions, sauce, tortillas, cheese, onions, sauce, etc. Top with two cups of sour cream that has been mixed with Lowry's Seasoned Salt and Lowry's Seasoned Pepper. Bake 350 degrees for 30 minutes. CHICKEN TOSTADAS A recipe from Jana Cole. 1 whole chicken, boiled or baked, and all the meat diced 1 8-ounce package of cream cheese 1 can of green chilis, chopped y2 cup chicken stock which can be made from the bones 2 teaspoons chili powder y4 teaspoon garlic powder or fresh garlic teaspoon oregano yz teaspoon cumin salt and pepper to taste Combine the chicken, cream cheese, chilis and stock in a saucepan over medium heat until the cheese melts and add the rest of the seasonings. Lower the heat and simmer about 15 minutes. Add more stock if needed, for it will thicken. Adjust the seasonings to taste. Fry up 4 - 6 flour or corn tortillas in a little oil, about 15 20 seconds per side. Drain and serve. Serve with bowls of shredded lettuce, let-tuce, shredded Jack or cheddar cheese or both, chopped tomatoes, onions, olives and some avocado mixed with sour cream. Build your own tortillas. GREEN ENCHILLADAS Courtesy of Danielle Bean 1 dozen corn tortillas, fried IS seconds on each side in some oil and drained 2 cups grated Monterey Jack cups chopped onion 2 cups chopped chicken On each tortilla put 2 tablespoons chicken, 2 tablespoons onion, 2 tablespoons cheese and roll up. Place each tortilla seam side down on a greased baking dish. THE SAUCE y4 cup butter or margarine y4 cup flour 2 cups chicken broth 1 cup sour cream 1 14-ounce can of green chilis, chopped Melt the butter in a saucepan and stir in the flour, making a roux. Turn the heat down and gradually add the chicken broth, stirring 'til thickened. Add the sour cream and the chopped green chilis and pour over the rolled tortillas. Top with some extra cheese. Bake in a 425-degree oven for 20 minutes. Adios, amigos. Gallery to host Polynesian quilt exhibit An exhibit featuring the unique "tifaifai Quilts of Eastern Polynesia" will be on display at the Glendinning Gallery April 26-May 14. The quilts are from the personal collection of Chicago anthropologist anthro-pologist Dr. Jovce Hammond, Ham-mond, who will be in Utah to lecture on the subject Thursday, Thurs-day, April 29 in the Glendinning Glendin-ning Gallery. The lecture, which is open to the public free of charge, begins at 7 p.m. in the gallery, located in the council's offices at 617 East South Temple in Salt Lake City. In conjunction with the exhibit, Hal Cannon, coordinator coordi-nator of the council's Folk Arts Program, and Dr. Hammond will conduct a survey of Polynesian crafts. All Polynesians are invited to bring their crafts quilts, crochet work and other forms of needlecraft to the council on Saturday, April 24, between the hours of 9 a.m. and 3 p.m. to be photographed and documented. documen-ted. The origin of "tifaifai" quilts dates back to the early 1800s when the Christian missionaries first visited the Polynesian islands. The missionary mis-sionary wives, as part of their duties, taught the Polynesian women to quilt. Although introduced as a utilitarian item, the quilts were soon adapted to the islanders' tastes and purposes, pur-poses, and a totally new lorm of quilting encompassing the entire aesthetic of the island was born. Today, after nearly 150 years, the unique art form of "tifaifai" continues con-tinues to play an important role in many ceremonial contexts of eastern Polynesia. Polyne-sia. Dr. Hammond currently serves as an instructor in anthropology at Northeastern Northeas-tern Illinois University, and also teaches for the School for New Learning at DePaul University and the Chicago Urban Skills Institute. She received her Ph.D. in 1981 from the Department of Anthropology at the Univer sity of Illinois in Urbana, and her M.A. and B.A. from Brown University in Providence, Provi-dence, Rhode Island. Dr. Hammond's Ph.D. dissertation dis-sertation research was conducted con-ducted during 1977-78 in the Society, Cook, Austral and Hawaiian Islands; the subject sub-ject Tifaifai of Eastern Polynesia: Meaning and Communication in a Women's Wo-men's Reintegrated Art Form. She was the recipient of a Fulbright-Hays Grant in 1973 to conduct anthropological anthropo-logical fieldwork in New Zealand, and is presently working on a book entitled "Polynesian Tifaifai: A Women's Art Form." Parley's students get glimpse of Japan Japanese antiques, brush writings, woodcuts and kimonos kim-onos decorated the kiva at Parley's Park Elementary School Tuesday when tow residents of Osaka, Japan, shared their culture with students. Youngsters learned about Japanese woodcutting techniques tech-niques and ceremonial and every-day dress from Asaka Tohyama and Larry Seran-dos, Seran-dos, visitors to Park City. Two out of each class got to dress up in the traditional kimono and sash, and others got to see their names written in Japanese brush characters. Tohyama and Serandos, partners in an advertising and promotion business in Japan, also are collectors of antiques. They brought their collection to Park City for display at the Kimball Arts Center as a "good-will mission," mis-sion," Serandos said. On hand also were Carol Calder and Mindy Nelson of the Art Center, who explained explain-ed the process of woodcut and silkscreen printing. Serandos Ser-andos drew looks of disbelief from the younger students when he told them that a silkworm was responsible producing the material for the elaborate ceremonial kimonos hanging in front of them. The Park City exhibit, which will be at the Arts Center through April 28, is a premier showing in the United States. Tohyama and Serandos used their own financial resources to come here through an invitation from Parkite . Maureen Brown, a long-time friend. Serandos said the local exhibit has been so successful success-ful he plans to continue the program, perhaps through Japanese corporations interested inter-ested in improving the Japanese Jap-anese image among Americans Ameri-cans in small communities. Serandos, a native Californ-ian, Californ-ian, has lived in Japan 4 years. Tohyama, - whose family owns many of the antiques in the collection, also is a ski racer in her home country. Egyptian props auction Have you been harboring a desire to own the tights worn by Gary Cole (Sire Lancelot) in "Camelot?" Or perhaps the ball gown worn by Debbie Palek (Eliza Dolit-tle) Dolit-tle) in "My Fair Lady?" Maybe you just want to get away from it all and spend a few days on the beach at Malibu and take a play or two at the Schubert Theatre in Los Angeles. All these items and great many more are waiting to be auctioned at the first Park City Performing Arts Auction to be held at the Egyptian Theatre on May 15. According to Don Gomes, executive director of Park City Performances, the idea has been brewing for some time. "With each show there are a number of requests about purchasing items in the show costumes and other notable items and everyone likes to be entertained. enter-tained. This will give Park City Performances supporters support-ers a chance to bid on items both whimical and substantial. substant-ial. In addition to the auction we plan an evening of entertainment including the first act of an original Park City play entitled 'In Search of the Holy Earnest Money,' a spoof on real estate dealing in Park City." Ticket prices for the evening even-ing are $8 for members of Park City Performances and $10 for nonmembers. There will be refreshments served and an attitude adjustment hour, beginning at 7 p.m. For further information on the auction or to make reservations, call 649-9371. Art Festival deadline approaches The application deadline for this year's Park City Art Festival is May 7. The Kimball Art Center is currently taking requests for application forms. Entries for this year's festival are coming from across the country, according to Sean Toomey, Art Festival director. In past years, the festival office has received as many as 600 applicants. Typically, less than a third of all applicants have been accepted. In order to apply for the festival, entrants must submit sub-mit an application form, pay a nonrefundable application ap-plication fee of $20, and provide the festival office with five 35-mm slides for each category entered. As in previous years, all work will be judged by a jury of prominent Utah artists. Jurying will be done based on work presented in the slides, the jurors will not be told the names of applicants during the review of slides. This year's festival will be held Aug. 7 and 8. Past festivals have attracted as many as 200,000 people to Park City. For further information, call 649-8882. Application forms are available at the Kimball Art Center during regular hours. The center is open Monday through Saturday from 10 a.m. to 6 p.m. and Sunday from noon to 6 p.m. |