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Show Free Press Holidays likely to be small potatoes for school cook By CATHY ALLRED While the rest of us are gearing up for holiday dainties and luscious banquet treats spontaneously spilling out of our kitchens, Chef Kim Morgan is significantly gearing ."T I down. She usually cooks for about 60 and will use the children, ages short vacation to delve into more rich and sinful culinary delights for 2, her small family and friends. Rising every weekday at 5:45 a.m., Morgan works for four hours preparingfoods that will tempt even the persnickety tastes of today's children. With four young helpers, she serves up her daily feasts at the Cedar Fort Elementary School Cafeteria. Sole proprietor of the kitchen, she has made a career in cooking for the large crowd. Once a week she stops by Meadow Elementary to pick up supplies for her kitchen. She likes to start her breads as soon as she arrives in Cedar Fort. Although the school lunch recipes are standardized she has a big advantage over the larger schools. "I can put some cooking off till the last minute so the children get their food fresh and warm," commented Morgan. The 28 year-ol- d mom has participated in Alpine School District's "Healthy Food, Healthy Kids" prowinner. gram and is a The purpose of the program is encourage better foods for better bodies - high fiber, low fat, low salt in the children's meals. Occasionally she deviates and serves them a treat like a cookie that is high in fat. She loves to cook at home and especially enjoys making lasagna, pizza, enchiladas, cakes ... anything fattening that shouldn't be served at school. There are a lot of leftovers at her home because she makes more than her husband and two children can eat. Morgan can only recall a few frustrations that she has had in the school's kitchen. There was one time they had turkey turnovers on the menu. They were a lot of work and the kids didn't eat them," explained Morgan, "I was disgusted. The adults all loved the turnovers and wanted the recipe." When a recipe flops, she takes it off the menu and tries it again in two more months before tossing aside a recipe. Another time she mixed up a batch for 50 brownies, she thought; they came out flat and black. It had been a 25 brownie batch. She began her career as an aide at Lindon Care, an intermediate care facility for the disabled in Lindon. After studying at Utah Valley State College, she became the assistant supervisor overseeing the nutrition of the residents. She also gained more experience as the afternoon supervisor at the Utah State Developmental Center. The production of enough meals for 600 hungry people became a phenomenal task at the American three-spoo- I vj A 4v OLFEF This week only thru Dec. 14 I i . K c. I v tit '" '-- 756-434- 8 t I 1 iSfc&s r - , fS'1 ' Ur'i ' rolled oat muffins to helpers, Fawn VanCoek, Quinton Stratton, Jessica Morgan and Frieda Ludwig. chef has a glazed ham, au gratin potatoes, parker house rolls, and other tantalizing dishes in mind. The holidays are a cook's cornucopia of opportunity. Here are a few of her favorite recipes: Holiday Menu for n a Large Crowd Orange-glaze- Carrots d Sour Cream Potatoes Parker House Rolls Glazed Ham Cream Pie fresh-out-of-the-ov- Brush the dough with butter, cover with a damp cloth, and allow the dough to rise for about an hour. Punch down. To make Parker House Rolls, use a biscuit cutter or a glass with a mouth about 6" in diameter. Brush the dough circles with butter, fold, and place in greased muffin tins, cover. Let rise about 45 minutes in warm room and preheat the oven at 350 degrees. Cook about 20 minutes or until golden brown. If you would like crescent rolls instead, after the first rising, roll aration; the rolls, the sour cream potatoes, and pie crusts can all be made at least two days beforehand. out thin and cut in triangles, brush with butter, roll up and bend. Place on a greased cookie sheet; use the same temperature and time. Regular white rolls can be made diameterball byrollingasmall and placing in the greased muffin tins. Parker House Rolls Sour Cream Potatoes All these recipes are for 25 servings and can be doubled except for the pie crust recipe. Morgan has chosen them for their ease in prep- can make these up ahead of time; place the rolls in the muffin tin and instead of letting them raise, place them in an air tight bag and hours to freeze them. They take thaw, rise, and cook. Fresh rolls! Two and one half ounces butYou 6-- 8 home-bake- d ter One half tablespoon short- ening One and three-quarter- s nIJ' hot tap water One eighth cup quick-risinyeast One quarter cup sugar cup g Two eggs One and pounds of flour One tablespoon salt Premix the water and eggs in a bowl. Mix the dry ingredients septhree-quarter- s arately and throw on top of the water-egcombination. On top of the flour pour the melted butter (it's the holidays, go for the calories and use real butter!) Mix everything in the food processor on low for about three minutes then knead on a medium speed until the dough is soft but not sticky in consistency. Add a little flour ifit becomes sticky; a little water if the dough becomes 1-- This dish can be done the day before and reheated for the party. One and pounds of dehydrated hashbrowns 24 ounces cream of chicken or mushroom soup One half bunch of green onions Two and a half pounds of sour cream One third pounds melted stews, gravies," recalled Morgan, "there was a great big oven with 12 rotating shelves that an average person could stand up in. After taking time off for babies and illness, she is back in the baking business; for the holidays, the too stiff. Rehydrate the potatoes the day before. Mix the remaining ingredients and fold in rehydrated potatoes. Spread in the casserole dish and bake in 350 deminutes until gree oven for well-draine- Originally an army barracks in Fairfield, the structure was purchased by the Cedar Fort school and was turned into a kitchen, dining room and resource center. d 35-4- 5 golden brown. Orange-glaze- d Carrots The nutmeg and cinnamon in this dish will give your kitchen a delightful holiday bouquet. Two pounds and ten and one-hal- f ounces drained sliced carrots One quarter cup butter Three and one-hal- f ounces undiluted frozen concentrated orange juice cup plus one and one-hal- f tablespoon brown er sugar The children come to the cafeteria all at once, in contrast to graduated lunch periods in other Alpine schools. Eighty percent of the students eat a hot lunch. The school's secretary, Beverly Cook, does the cashier work. Fourth through sixth graders take turns helping the cook Kim Morgan serve the children and clean afterwards. By CATHY ALLRED The building in which the Cedar Fort school children eat is over 100 years old. er One third tablespoon salt One half cup canned evaporated milk One pound mozzarella cheese One-quart- Cedar Fort cafeteria still going after 100 years one-quart- butter g Their kitchen had kettles as big asbathtuosinordertocook soups, Lena Gean Phelps, Owner 1 East Main, American Fork jlaudf Kim Morgan, standing, shows Fork school. One half teaspoon nutmeg (optional) One half teaspoon cinnamon One half cup raisins (option- al) One tablespoon plus one teaspoon cornstarch Place the carrots in a baking dish. For the glaze: Combine butter, brown sugar, orange juice concentrate, nutmeg, and cinnamon plus one half cup water premixed with the cornstarch. Stir to blend. Bring to a boil. Remove from heat, add raisins, and pour glaze over the carrots. Bake in preheated 375 degree oven for 20-3- 0 Irene Archuleta Dodd L.M.T. minutes. 763-881- Ham For a large crowd you can figure servings per pound; a nine pound boneless ham will serve 25 veovle Mustard-Glaze- k A HOMEOWNERS! One cup brown sugar One teaspoon dry mustard Four tablespoon fruit juice NtW LUAN LuuuuuuuuuuJ Mix ingredients and keep in refrigerator until the ham is ready to baste. Both A Rated Whole cloves Glaze f' HUNTER INSURANCE one-quart- "Your Independent Agency" 756-039- 0 Save an additional 10 an AutoHome Package Tom Hunter Agent with cook fully. One hour before it should be done remove the ham from the oven long enough to baste with the fat drippings. Baste a few more times Brighten Your Day! and after 30 minutes has passed stud the diamonds on the fat with whole cloves. Baste continually with the fruit glaze and cook for 30 more minutes or when the thermometer reads 170 degrees. Sunshine By Elaine Cannon "There is sunshine in my sou today!" So proclaims a favorite hymn, and it is on the theme of sunshine that Elaine Cannon has chosen to center her latest book. Using stories and personal experiences, she shows how gospel principles applied to life can turn dark days into sunny ones. "The bottom line in this life," explains the author, "is that the closer you come to Christ and to his creations, thehappier you will be. Look for the blessings and enjoy them! Then there will be sunshine in your soul no matter what lumps show up in life." Bursting with vitality, this book will rekindle the spirit and spark the heart of any reader. Pie Crust Do not double this recipe. If you need enough cream pies for 50 people, make two separate batches. The crusts can be made up two days before and stored in the refrigerator. Bake and fill the crusts the night before with your favorite pudding and top with whip cream, store in the refrigerator until it is time for them to be served. f cups flour One cup shortening One egg One tablespoon vinegar cup water One teaspoon salt. Two and one-hal- One-quart- er Put the flour and shortening in your food processor and mix until blended. Mix together the remaining ingredients and add to flour mixture. Blend until it forms a ball. Remove from the processor and divide into two balls. Wrap in plastic wrap and put in the freezer for five minutes. Remove and roll out to fit the pie tins'. For unfilled crusts; prick the bottom an d si des to preven t shrinkage. Bake in 425 degree oven for minutes. Fill as desired. Makes two and pies. 10-1- one-ha- 756-970- 7 768-070- 0 BigO rv Tires I Alpine Book Free Gift "Wrapping Free imprinting on all book purchases. Speedy special orders. Alpine Book 2 "Si lf i i int; Amenciin Fork dtnl Surrounding Arms for 650 E. State, American Fork, oirr 756-524- l Ye,m " 4 Now you have for training that will ' liiln vmi iiyi nrnvp nr S change your career! ajoption Call Sximmit Institute any time for a packet of information about Night Classes starting in January find crowded halls, classrooms or parking lots, but you will find basketball, swimming, year-roun- d tennis courts, an indoor track and Medical Front Office - Learn the language and knowledge to work in the business area of a hospital, clinic, or doctor's office. The course includes insurance coding and billing. Legal Secretary - Master the latest skills and requirements that qualify you to work for an attorney or in a government legal office. Course includes legal terminology, procedures. 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A nine pound ham will take about three hours to U 11 $ Y BEAR RIVER MUTUAL 111 I KtNtWAL HfcNNANvJfc Check us out for your homeowner insurance and save Nine pound boneless ham IV I 5 d 3-- 4 " ' .J of L'ujkt L-- s j Wednesday, December 7, 1994 - Page Everything im' V . - IT COSTS YOU NOTHING TO INVESTIGATE THIS 221-174- EDUCATIONAL ORGANIZATION 4 7 |