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Show -- Tuesday, April 7, lW8, THE DAILY HERALD, 12 tablespoons dried) 2 garlic cloves, minced LAMB chili flakes Salt. to taste, kosher pre- 9 abitorbed by the vegetables. But to Reduce fat content, cook veg" ferred etables separately and season Freshly ground black them with a little minced fresh pepper to taste rosemary and parsley, Jfrelmunaries: Preheat oven to 400 degrees. Grease a small roasting pan with i teaspoon CHUTNEY: 12 eup currants tablespoons olive Gil 1 cup chopped onions 1 12 cups red bell pep- 2 olive oil Cat peeled garlic into slivers. Using the point of a small knife, make incisions (slits) in meat at pers cup chicken broth 14 cup port or cassis 1 12 tablespoons sherry vinegar Reserved marinade 1 tablespoon chopped fresh mint Salt and pepper to taste 1 frequent intervals and insert garlic Blivers. Place meat in small roasting pan and rub meat with about 1 tablespoons of olive - oil. Season meat with salt and pepper. Insert sprigs of rosemary in some of the incisions. .Leaving head of garlic intact, cut off pointed end about h from end, Place cut side up next to meat and drizzle on a little olive oil. Place potatoes and shallots in a bowl and drizzle on remaining olive oil. Toss. Place around meat. vegetables ., Season with a little salt and Cook's note: This seal-abl- pepper. Place in preheated oven for 1 hour to 1 hour and 20 minutes, bagting from time to time with cooking juices. Internal temperature should be 140 degrees for medium rare or 150 degrees for medium. When you test the lamb, if more time is needed, return to oven and test every J2 minutes. Presentation: Allow meat to rest out of oven for 15 minutes. Slice and serve with vegetables. Pluck roasted garlic cloves from head of garlic (or squeeze them out) and scatter over vegetables. Makes 6 servings. information , (Nutritional (per serving): 480 calories, 23.8 grams fat, 6.11 grams saturated fat, 118 milligrams cholesterol, 142 milligrams sodium, 45 percent calories from fat) 10-2- ''"GRILLED BUTTERFLIED LEG OF LAMB BELL WITH PEPPER CHUTNEY CUT-RANT 12 (about 4 pounds) leg of lamb, boned and butterflied, well trimmed of excess fat "MARINADE: 12 cups dry red wine tablespoon curry pow- der 1 tablespoon crushed fresh rosemary (or l2table-spoon- s dried) 1 tablespoon chopped fresh thyme leaves (or Diabetes " s tart, sweet and spicy flavors. It can accompany a wide variety of broiled or grilled meats. e Place iamb in a large, small In a plastic bag. bowl, combine all marinade ingredients, except the salt and pepper. Pour marinade into bag and seal well. Place in refrigerator for 3 to 4 hours. Remove lamb from marinade and reserve marinade to use in chutney. Pat lamb dry and season with salt and pepper. Cover the currants with warm water and soak for 30 minutes. Drain. Heat oil in a large, deep let over medium-hig- h heat. Add onions and bell peppers; saute 3 minutes or until onions are just beginning to soften. Add chicken broth, port (or cassis), vinegar and reserved marinade. Reduce over high heat until most of the liquid has evaporated, about 10 to 15 minutes. Stir in currants and mint; season to taste with salt and pepper. Keep warm. Grill lamb over a mesquite or charcoal fire for approxi0 minutes per side mately (depending on the thickness and fire) or until lamb is medium-rare and juicy inside. Allow meat to rest 15 minutes. Presentation: Cut lamb cn the diagonal (slant the knife) across the grain into thin slices and top with chutney. Makes 5 to 8 servings. information (Nutritional (per serving): 449 calorie3, 17.4 grams fat, 5.5 grams saturated fat, 129 milligrams cholesterol, 296 milligrams sodium, 35 percent calories from fat) Adapted from "From the Earth to the Table" by John Ash (Dutton, 1995, $29.95) 12-inc- 1 1 chutney-blend- 1 By FAMILY FEATURES Your kids will hop with holiday glee when you spend an afternoon together preparing these yummy Easter goodies and trying your hand at soma clever yet easy crafts. They will delight at the Easter Bonnet Cake decorated with jelly beans. This might be so much fun that it turns into an annual family rite of spring! As much as possible, you will want to use seasonal products available only at this time of year; they will make your holiday crafts and goodies unique and unforgettable. So, gather the ingredients and supplies youH need and get ready to wow the kids and their friends with your creativity and know-hoHopping down the bunny trail was never so rewarding for you and so funfilled for the kids. A three-nig- carrot-colore- h faux-finish- hard-boile- d m ii 15 6:30-9:3- 0 IJVRMC Clark Auditorium p.m. ffiffl Utah Valley Regional medical I I1C A center For paper. Then fill jar with very hot water. Next, drop grated crayon into water a little at a time. As soon as the crayon begins to egg. Swirl melt, add egg in water with spoon. The wax will make a marbleized design on the egg. Carefully remove egg and place in egg carton to dry. hard-boile- d Funny Bunny Cards: You'll need : i''stf-t- ' ftjlflffiHWiHWttyilrf rtf V", J m4-- . N $399. (set) Brands To Choose From: Serta, Bountiful and Mk Diamond Mattresses yyy NEC Provo 1700 N. State Ths Motorola 374-151- 5 Pronto VLX The flbtoi-ol- a fSrovo YLX Get the message in their tone of voice. No bofhersome "codes" or missed return calls - Personalized Voice Mail no matter where you are! Give PageNet a call todayl We have a plan to fit your budget". Call Now! - i ' i in - LAMA0MJ A j - fTV SSiM 1 OR south, suite 100 531-835- 1 east 200 SALT LAKE CITY, UTAH E41 1 1 PiIMUmEDOfra.OWTlMmviclCUDm.CaroDCTAlUl . ' 4V 1 ro cos co vtKAoe on none mroMMnoH chuck out AN3 IN8BNIOU8M 257 yfr i QUEEN PILLOW TOP can choose. between three different paatrs: !M TOUCH jjXiV miinwp" jap mm) THREE 100-790-835- J 4 cut-sid- TV MJfj:Li rihKALD 'Kj'&Jjr ef cups. Bake at 350F for 15 circle for head, securing with to 25 minutes or until done. Cool frosting. Cut remaining cookie completely on wire rack. cake layer Place cooled in half for ears. Cut point off one end of each half; secure cut on serving dish; frost top of cake end with frosting to head for with frosting. Place cake round ears. Secure jelly beans with from custard cup, top side down, frosting for eyes, nose, and feet. on center of cake layer. Reserve Decorate with coconut. Names 14 cup frosting for cupcakes; can be written in colored gel on frost cake with remaining frostyour Funny Bunnies' tummies. ing. Sprinkle with coconut; Oreo EASTER BONNET CAKE pressing lightly into frosting. Halve reserved cookies; place chocolate sandwich cookies; 1 to cake and 6 Makes 1 cream side up and rounded 2 tablespoons of vanilla canned cupcakes 16 Spring Oreo edge out around brim of hat. frosting; small, gourmet jelly Decorate with jelly beans and deccolored and Chocolate Sandwich beans; coconut; 1 cookie food Place divided Bunny Corn. gel. Cookies, orating on flat surface to form base; make a slight indentation in center of base. Make a semicircle cut in another cookie; stand e on edge, up, in indentation on base, securing with frosting. Place 1 cookie in semi- - :Tr7 M i I V Place Split 8 cookies in half leaving filling on one side of cookie. Reserve 8 halves with filling for garnish. Coarsely chop cookie halves without filling and .remaining 8 whole cookies; set aside. Mix cake mix, water, oil and eggs in large bowl at low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in chopped cookies. Place 3 cups batter into greased and floured round cake pan and 34 cup batter inco greased and floured glass custard cup. Bake at 350 degrees for 25 to 30 minutes or until done. Divide remaining muffin-pa- n batter into 6 paper-line- d Cat Stnia tf Utermmautn Htallh ' ' months of personalized voice mail on your pager for free!!! offering - Not for wearing: Delight your family with Easter Bonnet Cake. Decorate the cake with jelly beans. a limited Time, PageNet of Utah is fiTTFGU , - i.m family Features ht 13, 14, -- V- .n TH MS5Ae?... WOT HOST A NWIBfift. I ".tApril 171 (16-ounc- e) garnish GET Voo w'dications. blood sugar, long-tercomplications, and blood glucose " monitoring. The cost of the course may be billed to your insurance. L To reserve space, call Janette Kirkliam, certified diabetes educator, You will receive forms prior to first class. at 357-754- 77vV2-- i eggs can prepared vanilla or white frosting 1 l2cups flaked coconut Jelly beans (Berry Blue, Cotton Candy, Lemon, Tangerine, Lemon Lime flavors) and Bunny Corn, for 1 15-inc- course featuring a multidisciplinary team approach to basic diabetes management skills includes meal planning, exercise, ! f 3 Jelly Bean Carrots: Take meeting the top point and making sure the bottom of the cone is closed. Hold the cone in one hand and fill with 8 ounces of gourmet jelly beans (versatile Jelly Belly beans are available d in individual flavors; try Tangerine or Orange Sherbet). Twist the top closed and tape the seam on the cone. Tie the top with a bright green bow. Makes two seven-inclong carrots. Marbleized Eggs: Why not try your hand at Easter Eggs? They look great and are so easy to create. You will need eggs, a large glass jar, crayon stubs, a vegetable grater, hot water, waxed paper or newspaper, and an empty egg carton. Grate peeled crayons over waxed package ) ding 1 14 cups water 14 cup vegetable oil Easter Crafts stiff, clear cello wrap, and cut a h square. Then cut on the diagonal, making two triangles. With triangle point on top, wrap the sides making a cone with the two tips of the triangle (18.25-ounce- yellow cake mix with pud- Education .ZA Page C7 Make some yummy Easter goodies, crafts 18 teaspoon dried red .Continued from C4 Provo. 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