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Show T raj ID SECTION TUESDAY, JULY 24, EDITOR i Elyssa Andrus 2007 eandrusheraldextra.com 344-255- Karen Hoag L In J Lml I I I -n mum r i r i- Easy Does It Lva 1 ) DELICIOUS WHEAT-FRE- E BREAD Keele, 49, of Payson, up in the Upper of Michigan among people of Scandinavian and British descent. Kris, who now teaches art to children and also performs hypnotherapy and art therapy, has lived half her life in Payson with her husband, Steve. They have six children and four grandchildren. However, it's her background in Michigan that brought about the gluten-fre- e recipe she shares today. "In the 1960s and 70s we were the only Mormons for 100 miles around," she said. "As a way to get to know our neighbors in a manner, my mother collected delicious recipes from them. As a child I did the same." No matter whether the neighbors were Lutheran, Catholic or Methodist, everybody loved to cook and share recipes, especially at potluck affairs, Kris said. "Potluck dinners are what you do for church and community events in Michigan," she added: "Weddings are potluck buffets, funerals are potluck dinners, as Kris weU." n f J ry ( On the school bus one day in the U.P., a young friend shared her cookie with Kris. "It was amazing," she said. "It was an German butter cookie. It turns out her grandma brought the recipe over from Germany. When I got the recipe back in the 70s it was already 100 years old. It's very, very unique." The butter cookies are now the Keeles's preferred Christmas cookie recipe. (Maybe she'll share it with us in ... J II J December.) ft It t Another favorite is a banana nut bread recipe from a woman named Mabel Miller. "I have no idea who she is," Kris said. "She must be one of the old people I visited, and she gave me this recipe. "1 used Mabel's recipe and changed it into a gluten-fre- e recipe for my daughter, who is gluten intolerant. I'm always on the lookout for delicious bread recipes for her." Kris changed out the white flour for a combination of rice flour and garbanzo bean flour. She substituted sea salt for the n Natalie Hollingshead HERALD Annual event exhibits out to eat can be an unset-- , experience especially event was at Thanksgiving Point). Now in its 16th year, Taste of the Valley was cooked up by staff at the Provo-Orefrequently suffer from remorse or don't dine Chamber of Commerce who had received dozens of phone calls from people in the very often. If either of those sentiments sound famil- business- community that wanted to know iar, head down to the Utah County Historic which restaurants would impress their Courthouse for today's Taste of the Valclients, Densley said. The staff passed ley event, sponsored by the Provo-Orealong recommendations as best it could Chamber of Commerce. g but thought a event would be For the cost of an $8 ticket, Taste of a better way to introduce people to area s the Valley gives a chance to restaurants. "A lot of business is done over lunch and sample dishes from more than 25 local restaurants in one afternoon, at one place. dinners," Densley said. "We wanted to create an event to showcase local restaurants, "People will get a taste of what each restaurant feels like is one of their better where people could look at the menu and see what kinds of food they have." dishes," said Steve Densley, president of Chamber of Commerce. the Provo-OreAlthough many area restaurants may by outsidThey'll be able to look at the menu and see not be considered "world-classwhat each restaurant has to offer." ers, Utah Valley has its plate full when it Local restaurants participating in this comes to places to dine out. In fact, Densley says that at one time Utah County was year's event include Tucanos Brazilian Grill, Romano's Macaroni Grill, Goodwood ranked one of the best places in America to Barbecue Company, Bamboo Hut, PaPa's start a restaurant. .Southern Smoked Barbecue, Tahitian Noni "We have a lot of great restaurants and a lot of it stems from the fact that you've Cafe, Rumbi Island Grill and McGrath's Fish House. kids running got 60,000 college-age- d Some of the restaurants have particiaround," Densley said. With so many restaurants, it may be difpated in Taste of the Valley before, while others are trying it out for the first time, ficult and certainly costly to try them all. That's why the Taste of the Valley is says Carry Johnston, public relations director for the Provo-OreChamber of Comsuch a popular event, said Chris King, genmerce. eral manager of Tucanos Brazilian GrilL More than 1,250 people attended the "The price of this is very good because Taste of the Valley in 2006. Organizers people get to try food from 25 restaurants," expect an equally large turnout today, as King said. "There is going to be lots of the event returns to its longtime venue at the Historic County Courthouse (last year's See TASTE, B6 Going taste-testin- taste-tester- local cuisine CORRESPONDENT regular salt. White sugar was changed out for Splenda Brown Sugar and melted butter was replaced with olive oil. Applesauce can be used instead of If You Eat I What: Taste of the Valley I When: Today, noon-- 3 p.m. I Where: Grounds of the Historic County Courthouse, comer of Center Street and University Avenue, Provo I Cost: $8 per person, $30 for families of four g I Info: Visit for details. www.the-chamber.or- Golden Bread 1 2 cups sifted flour (1 cup either white rice or brown rice flour and 1 cup garbanzo bean flour) I V teaspoon sea salt I I teaspoon baking soda 1 cup Splenda Brown Sugar I1 cup sour milk 1 teaspoon vanilla H cup applesauce or mash'ed banana 1 1 tablespoon lemon juice 1 ' I ' MATT SMITHDaily Herald Vanilla Rice Rke Baby (top), at Pudding on the Rice in Provo, is topped with raspberries. Pudding on the Rice is one of many restaurants to Chamber of Commerce.'where vendors offer samples to attendees. take part in this year's Taste of the Valley, put on by the Provo-Ore- A. bananas. "Not only is this bread delicious, but it gives my daughter a lot of energy," said Kris. She named it "Golden Bread" because of the color the combined ingredients produce in the recipe. cup olive oil 3 eggs V Sift dry ingredients. Add milk, vanilla, applesauce, lemon juice, oil and eggs and mix well. Pour batter into two small greased bread pans and bake at 350 for 45 minutes or until done. Cook's notes: The above flours are available in any health food store. Kris buys hers in bulk at Good Earth Natural Foods Co. in Provo or Orem. For an easy sour milk, add 2. tablespoons lemon juice to 1 cup milk. It will sour immediately. For a regular banana bread recipe from Kris, see B2. |