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Show Tuesday, December asy mousse pie is Service and the Food Safety and Consumers DENVER, Colo. may expect to see leaner, higher quality fresh American lamb without paying a higher price, thanks to a new certified lamb program approved Nov. 17 by the U.S. Department of Agriculture. The program, which encourages sheep producers to raise a leaner lamb using new feeding management and production practices, in high quality product that will be identified by a red, white and blue Certified Fresh Lamb stamp in the retail case. USDA graders will give this designation of superior quality and yield to the top third of lamb produced in this country. Receiving the green light from USDA's Agriculture Marketing Inspection Service, the program soon The holiday season is full of traditions families gathering for a hearty feast, stockings waiting to be filled, and the dulcet tones of Perry Como crooning the old favorite "Walking in a Winter Wonde- Beat egg yolks. Hold whites at room temperature. In saucepan combine 4 cup of sugar and gelatin. Stir in milk. Add white chocolate. Cook and stir over low heat until chocolate melts. Gradually stir rland." half of mixture into egg yolks; Bring a little wonderment to your return to saucepan. Cook and stir dessert table with the easy to preminutes until mixture thickens pare "Winter Wonderland Mousse slightly; do not boil. Remove from Pie" made with a ready made heat and stir in vanilla. Chill gelagraham cracker pie crust. Gar- tin mixture until slightly thickened, nished with festive holiday colored stirring occasionally. Beat egg sprinkles this pie is light and fluffy whites until soft peaks form. Fold and a perfect ending to a great white chocolate mixture into meal. whipped cream along with egg whites. Mound into pie shell. Chill WINTER WONDERLAND well (until firm). Garnish with MOUSSE PIE fresh strawberries. 1 ready-cruFor Christmas, garnish with fresh graham cracker pie crust strawberries and sprinkle red or V4 cup white sugar, superfine green colored sugar over the top. preferred Or simply use colored sugars sprin1 kled over top to give a holiday envelope unflavored gelatin 1V cups milk effect. 4 oz. white If you are preparing for a Hanuk-ka- h chocolate, chopped 4 eggs, separated celebration, sprinkle top with 1 teaspoon vanilla flavoring, pref- blue sugar. erably clear (can be found in gourmet shops) 2 tablespoons white sugar, superRenowned as archers, the fine preferred d African Efe, cup whipping cream, whipped fresh strawberries, for garnish people widely known as Pygmies, pursue more than 45 (optional) different animals for meat, colored sugars, for garnish says National Geographic. 1- -2 v5 ' stick softened butter. Impress breakfast guests by serving vanilla butter over pancakes or waffles. Pure vanilla powder is available from Cook Flavoring Company, Tacoma, Wash. 98401. In addition to vanilla powder, Cook offers a complete range of pure, natural flavorings and extracts, all fully guaranteed and shipped anywhere in the U.S. Cook's pure flavorings include fruit and nut extracts as well as a variety of other unique and hard to find flavorings such as Kona coffee, chocolate and hazelnut. Try strawberry extract in French toast batter for a tasty breakfast treat. Blend red raspberry extract with whipped butter to serve on toast or freshly baked muffins. Balance caloric holimineral day meals with low-cwater, flavored to perfection with blackberry extract. Cook's unique extracts needn't be limited to sweets. Add sizzle to your ham glaze with orange and cinnamon extract. Give white sauces and fish sauces extra zip with almond extract. Marinate cala-main pure lemon extract for a sensational seafood appetizer. Cook's Flavoring Company offers these additional ideas to help make your holiday baking easier as well as tastier: al "By the end of 1990 consumers across the counfy may be able to purchase certified fresh American lamb in the meat case of their local supermarkets," Terry adds. Research shows fear of mice the third biggest phobia in America. LLADRO COLUCTORS(HOia THE This piece now in stock lor nouaay gin giving. Photo courtesy Keebler - Winter Wonderland Mousse Pie Natural flavorings are great for holiday baking 890-R- gy. SPECIAL GIFT... A short-stature- Box first will be piloted by a San Jose, Calif., retailer and a foodservice distributor in the Southeastern United States. "Following the pilot program, retailers across the nation will begin offering this product," says Curt Terry, American I.amb Council coordinator of research and technolo- re-sui-ts st P.O. C3 New program promotes leaner American lamb pie-oMhe-mo- ntfi Holiday bakers this season are seeking out pure, natural flavorings and extracts to enhance all their, cookies, cakes, pies and other day baking. Concerned with getting only the best, some have turned to whole vanilla beans. But vanilla beans can be hard to find, and when they are available, not everyone has the time or desire to master the art of working with them. Far more convenient is pure vanilla powder. Unlike liquid vanilla extract, vanilla powder contains no alcohol and does not evaporate when heated. It therefore lends greater flavor to baked goods and to heated drinks such as chocolate and cappucino. Vanilla powder consists of ground Vanilla beans in a dextrose (sugar) base, making it a terrific ready-mad- e topping for cookies, short breads, crepes or French toast. In recipes, use it in the same proportion as liquid vanilla extract, teaspoon for teaspoon. For the perfect accompaniment to your holiday breads and muffins, cream two teaspoons vanilla powder with one - Page THE HERALD, Provo, Utah, 5, 1989 i egg, beaten 3 tablespoons milk flour Vi cups 2 teaspoons baking powder l4 teaspoon salt 1 teaspoon Cook's Pure Cookie Vanilla 24 maraschino cherries 24 walnuts halves Combine ingredients in the order listed. Beat well. Drop by teaspoons onto greased baking sheet, apart. Press a cherry into the centers of half, a nut into the centers of the remaining half. Bake 10 minutes at 375. Makes 48 cookies. 1 YULE VANILLA PIE SHELL l':t cups flour 'i teaspoon salt 1 teaspoon vanilla powder Vi cup shortening 4 tablespoons cold water We Also dough together (over stirring makes crust less flaky). Shape dough into a ball and refrigerate one hour. Roll out to fit tin. Fill with your favorite 1 C rf and TOM CLARK lie love hvcb on. WITH FIGURE PURCHASE ANY RF.CE1VE A gierra-We- st W K L MOKf s l. lli ki v su ( AM) 17 s H Cottonuw In Parkway Phone ,tls(l A ( - 2230 North University Provo Square $125 OF OR MORE S49" Ik HEART NECKLACE FKEE S2."5 I.LADHO OOUSE KKKE A filling. Prepare crumb topping: J L Carry pie pie Combine flour, sugar and vanilla. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over filling. Cover edge of pie with foil and bake 25 minutes at 375. Remove foil and bake 25 to 30 minutes more, until pie is bubbly and crust is golden. ' 1 e 4 can pie filling crumb topping: Vi cup flour V2 cup sugar 2 teaspoons vanilla powder Vi cup butter Combine flour, salt and vanilla powder. Cut in shortening until mixture resembles coarse crumbs. 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