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Show Orem-Geneva Times August 22, 1968 Casserole Cookery Rush. Rush. Rush. Things to do all day . . . meeting to run to after dinner ... but what about dinner? There's only one real solution to this kind of a day a casserole for dinner. Casseroles are the hearty, one-dish meals that you can prepare anywhere from one hour to eight hours in advance. Pop it into the oven before dinner and that's it! The word casserole indicates not only the way a meal is prepared, pre-pared, but also the dish in which it is both prepared and served. Consequently, a casserole casse-role must be an effective cool ing utensil as well as a handsome hand-some serving .dish. Aluminum casseroles some with their own electric heating elements, others that go into the oven are perfect for these one -dish meals. Aluminum's Alum-inum's superior heat conductivity conduct-ivity means even cooking and browning, while non-stick fin ishes are a snap to clean, even Vhen baked-on food deposits remain. Today's aluminum utensils come in a rainbow of exterior colors, ranging from one end of the spectrum to the other . . . white, shaded poppy, flame orange, brick red, avocado, pineapple, apple green, copper-tone copper-tone and cordovan brown. They can .be mixed and matched with kitchen or din- kww&kA m w iir" i r w J ins room decor, linens and chinaware. So, take your pick. You can make hearty casserole dishes with exotic foods or ordinary leftovers. Convenience foods frozen or canned items stocked in every kitchen are a cinch for quick casseroles. Finally, Fin-ally, casseroles can be easily altered to fit the number of people to be served. Now rush off to the next activity on your busy schedule . . . FAMILY FAVORITE CRABMEAT CASSEROLE 1 cup evaporated milk 2 packages (10 ounces each) frozen artichoke hearts 2 cans (f ounces each) crab' meat, flaked 1 can (3 ounces) sliced mushrooms, drained 2 cans (10-2 ounces each) cream of mushroom soup 2 tablespoons lemon juice J2 teaspoon Worcestershire sauce J2 teaspoon pepper 1 can (4 ounces) pimientos, drained and chopped Combine all ingredients. Pour into casserole insert of a 2-V4 quart non-stick coated aluminum electric casserole. Set at 325 F. Cover and bake with cover vent open for 45 minutes or until completely heated. Makes 8 servings. QUICK AND EASY BEEF CASSEROLE 2 tablespoons butter or margarine 1-Yi cups chopped celery 1 cups cooked beef cut in 2-inch cubes 2 cans (10 ounces each) Cheddar cheese soup 1 can (2 ounces) sliced mushrooms, drained 1 cup evaporated milk 2 teaspoon pepper 1 can (1 pound) onions, drained Melt butter in a quart non-stick coated aluminum casserole. casse-role. Add celery. Stir and cook for 3 minutes. Add remaining ingredients in-gredients and mix well. Place in a 325 F. oven for 30 minutes or until completely heated. Makes 6 to 8 servings. MY LITTLE CHICKADEE CASSEROLE 1 can (14-14 ounce) boned chicken, chopped 1 can (10-!2 ounce) cream of chicken soup 1 cup evaporated milk 1 can (1 pound) diced carrots, drained 1 can (1 pound) green peas, drained J2 cup crushed potato chips Combine chicken, soup, milk, carrots and poas. Mix well. Turn into a l-M quart non-stick coated aluminum casserole. Border with potato chips. Put in a 325 F. oven for 45 minutes or until completely heated. Makes 4 to 6 servings. MACARONI CASSEROLE TREAT 2 medium tomatoes, chopped 2 slices American cheese, cut in triangles 1 pound ground beef 2 cans (15- ounces each) macaroni in cheese sauce 1 cup evaporated milk Brown meat in a 2-quart non-stick coated aluminum casserole. Pour off and discard excess fat. Add. remaining ingredients except cheese slices. Mix well. Put in a 325 F. oven for 25 minutes. Place cheese triangles around edge of casserole. Return to oven for 5 minutes or until cheese melts and casserole is completely heated. Makes 6 servings. . Doughnuts By The Dozen ' v xv - J ? J lite ! n"i vv Li Over a hundred years ago, a young boy is said to have complained com-plained to his mother about the quality of her fried cakes: "Why don't you cut a hole in the middle where it doesn't cook?" And so, New England sea captain Hanson Gregory Is credited with the invention of the ring shaped cake, with a hole in its center, otherwise known as a doughnut. dough-nut. That was in 1847. Today, doughnuts are more than a pleasant food. They are a na tional institution. Nationwide specialty shops cater exclusively exclu-sively to a popular sentiment for doughnuts that are flavored, fla-vored, frosted and filled in an endless variety of ways. Many people still prefer the homemade variety. In fact, you can surprise your friends and have a "dunk-your-own" party, using one basic doughnut recipe with a c h o i c e of toppings. top-pings. If you haven't a deep fryer, don't worry: use an tlectric aluminum skillet. Aluminum's excellent heat conductivity con-ductivity will eliminate the buTJiin-g er sticking of hot .liquid.' And, with its non-stick interior fi?rish, the utensil will be easy to clean, too. To decbrate doughnuts dip them in a glaze, then in the topping of yourthoice. For the toppings, make sure you have a wide selection: chopped nuts, toasted coconut flakes, chocolate choco-late or colored sprinkles, confection con-fection sugar beads, crunched peppermints, and so forth. Everyone has a weakness for doughnuts . . . and it's so much fun to take part in the making. DAFFY DOUGHNUTS " 3 cups confectioners' sugar, sifted cup milk 1 teaspoon vanilla Toppings (chopped nuts, , toasted coconut, sprinkles) 4 cups biscuit mix '2 cup sugar Yz cup milk 3 eggs, beaten J4 teaspoon ground cloves Yk teaspoon mace Yz teaspoon orange rind Combine biscuit mix and sugar. Add xk cup milk, eggs, cloves, mace and orange rind. Stir until blended. Chill for hour. Roll or pat out dough, about -inch thick, on a lightly floured board. Cut out doughnuts with a floured 3-inch doughnut cutter. Pour salad oil into an aluminum electric skillet set at 375 F. Drop doughnuts, one at a time, into hot oil. Cook about one minute on each side or until golden and evenly browned. Drain on paper toweling and cool slightly. To make glaze, combine confectioners' sugar, cup milk and vanilla. Dip one side of doughnut into glaze then into desired topping. Makes about 2 'do"n doughnuts. V I i 1 r D I Semi-Boneless MP fijlf? 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SLICED BUNS bu?gerr Pkg of 8 29C Mo . - w n LB. vy introduce 5tfak to; co nplime 0 D 98c D TEND Lb. 69c PsiRL( 49c QMILD Lb. Lb. 59c -KRAI TUBE BISCUITS Pillsb 8-62. TOILET TISSUE Zee Asst. ALCOA FOIL Aluminum .aroe 75' Roll MARGARINE Miracle GOLD MEDAL LIQUID DOVEe. Btl. Only PICTSWEET (ft Chopped Broccoli Cut Corn Peas and Carro ts Pea Mix Squi Collards r BROCCOLI CREA ICE FRUIT f II |