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Show f r IT 8W V y w e- ssyMsWi.'.1M,v(iw The Salt Lake Tribune, Sunday, Nov ember 21, v Yy y f'w w y w fv Ay ty vy Yy A symphony 3-in- a mosaic a blend of flovers, colors, textures and traditions that's what a Thanksgiving feast is. And the artis tic, scrumptious food thats three-in-on- Mrs. Andrew Baxter, Layton, is requesting a Mrs. Jeanne Siddoway, St. Anthony. Mrs. Lillian Grant is requesting a recipe for preparing Parmesan Chicken. Anyone? Richfield Reader is hoping you good cooks can supply her with a recipe for Mincement Pie. Send recipes and requests to Bonnie Lake, The Salt Lake Tribune, Zip 84110, to be used in this column next week. small chili beans (without meat) 2 pounds ground round 2 large onions, chopped Ismail green Pepper small can tomato sauce 1 (8 ounces) iy2 cups catsup 3 tablespoons sugar 2 tablespoons chili powder Simmer beans, pepper, tomato sauce, catsup, sugar, chili powder and onions. Brown meat and add to beans. Cook for about y2 to 2 hours. y,y v-- w v and cumin, bring to a rolling boil. Turn heat down and simmer, covered, for 45 minutes. Turn off heat and let stand until ready to serve. We love receiving your letters. And your recipes are so special to us. Sorry we cant print each and every one. Thanks so much to Afrs. Owen J. Lory AI. Free, Provo; Airs. Gladys Steadman, Riverton; Airs. Albert Warren, Burley; Airs. Lorus Hancock, Black-fooAirs. Gladys Austin, Elko; Airs. Marcelius Nielson, Spanish Fork; Airs. C. Murdock, Afilford; Airs. B. H. Atkinson; Airs. J. V. Ale Donald; Airs. Joyce ONeal, Escalante; Airs. Maxine Pitts, Price ; Airs. Sherman Perkins, Delta: Airs. Nona AleCain, Pocatello; Airs. R. Anderson, American Fork: Afrs. Clele Binney ; Airs. Ted Sargent; Airs. Bruce Sigvardt; Airs. Alvina Wall; Airs. B. Probert, Elko; Salt Lake Read r; Dan W. Maughan, Sandy ; Airs. Hazel Cooper; Afrs. M. Day, Aloab; Airs. A. L. AlcCarren, Alidvale Reader; Alurray; Airs. Carl Falkenburg, Provo; Airs. Alton Sims; Mrs. Carole Heugiy, Sandy; Wisconsin Guest; Airs. V. W. Ben, Midvale; Afrs. Peg Culley, Idaho Falls; Airs. Rudy V. Persian, Green River; Airs. Olive Judd; Airs. L. W. C.; Afrs. Betty llewes; Afrs. Glenna Gudmund.Mtn; Airs. AMERICA'S LARGEST FAMILY Anderson; Mrs. Lillian Till); Mrs. Blair Steele; Mrs. A. D. Vickery; Mrs. D. A. ChecMrs. Louise kers, Bountiful; II. Reeves; Mrs. John P. Breen, Roosevelt; Mrs. Jay Q. Johnson; Mrs. P. Day le; Mrs. Joe Mitchell, Elsinore; and St. George Reader, lour recipes are filed among our treasures. We always have good time in the pretty fashions from the dear little Boutique Meet us there 14 EAST BROADWAY CLOTHING CHAIN Spanish Rice Here's a delicious way to make Thanksgiving dinner sparkle. Do as Mrs. George Brown does and serve Cranberry Ice as a finale. (Airs. Alary Leger) cup oil Salt to taste 1 clove garlic, small 1 tablespoon pepper flakes Y teaspoon oregano 1 cup uncooked rice 1 can (8 ounces) tomato i -- desired consistency er or by hand mixer. Dont tamp' with the turkey but a a r. saucy new by blend- ry gelatin 34 2y3 Cranberry Set Salad gingerale (Mrs. Donna Huff) packages (3 ounces each) cherry gelatin 2 cups sugar 3 cups boiling water 22 cups fresh cranberries 1 orange orange peel 1 cup unpeeled apples, 2 ground cup chopped nuts V cup chopped celery Combine cherry gelatin, sug-'a- r and boiling water. Let partially jell in refrigerator. Add Add cranberries, gmund, the orange and orange peel, ground and the ground apple. Stir in chopped nuts and celery. Pour into mold and allow y2 set firm. to 3 note to the Thm.'tsgiving dinner by serving t delectable Cranberry Salad. n, Re-lje- pepper, chopped 1 tablespoon salt Ben-dixse- n; cranberries in water uiifih the skins pop open. Pour frozen1 raspberries into hot cranberries. Allow berries to thaw' ind put through sieve. the fruit until it is hot eyftigh to dissolve the gelatin. Stir ,m gelatin and continue stiayijg until dissolved. Allow to ,cool. Add gingerale and place in refrigerator trays and fieeze. Stir several times w Idle the mixture is freezing. When partially frozen, pour inlb a bowl and beat for 2 minutes. Return to refrigerator to complete freezing. If ice is too firm when ready to serve, gingerale can be added and the mixture beaten to the reci- for making a snack from various dry cereals. A recipe for making Honey Caramels for chocolate dipping is on the wanted list being requested by Orem Reader requested the recipe for Cranberry Salads and good cooks Mrs. D. W. greatest. Huff; Mrs. Lora Fieener, Vernal; Mrs. Ann Pearson; Mrs. Cranberry lee Amy Wright, Burley; Mrs. N. (Airs. George Brow n) S., Delta; Mrs. W. E. McNeil; 1 Mrs, Marcelius Nielson, Spanpound cranberries 2 cups water ish Fork; Mrs. Dale G. 2 teaspoons gelatin (unflaMrs. Rachel J. Allred; vored) Robison, Fillmore; Mrs. Keto-r- a 2 tups carbonated gingerale Franklin, Malta; Airs. Cook cranberries in water Francis Davis; Mrs. D. M. until skins burst. Run through Radice; Mrs. Blaine D. food null. Dissolve sugar m Mrs. Helen M. Kelly; Mrs. Ann Savage, Midvale; pulp and juice. Soften gelatin in cold water. Dissolve in hot Mrs. Clyde Phelps, Montpemixture ; chill. When cold, add lier; Mrs. Howard Swainston, gingerale and mix well. Place Preston; Mrs.JPaul R. Pederin refrigerator tray and freeze. sen, Paul, Idaho; Mis, Mary Stir tw ice while freezing. Mrs. Leger, Sunnyside; Mrs.. E. Bi own has devised a tasty varKruckenberg; Mrs. Kaj Erik-seiation to this basic recipe. Mrs. Ted Centerville; Sargent; Mrs. Panline Sever-se- n Cranberry Raspberry Ice Murray; Mrs. Dorothy 1 pound cranbenies Hendershn; Mrs. Lyn Mur2 cups water phy; Mrs. LaVaun n. Burgin, 1 box frozen raspberries (10 Centerville; Mrs. E. R. W. and Salt Lake Reader took time to ounces) 1 Cup sugar answer this request. Thanks 1 package (3 ounces) raspbergals. Cobit Ny t; pe e 2 Cups . REQUEST icj ... a painting seived for this occasion is Sinctly up to you. Keeping alive the Thanksgiving traditions you treasure is so important but how exciting it is to try new delicious ideas that will add sparkle to your dinner. Take a tip from good cook Olga (Mis. George) Brown, Ogden, and serve an extraspecial litlle nicety that will add class to your Thanksgiving feast. It is Cranberry Ice, a fanciful specialty that can be served with a carbonated bcvei age as an appetizer, as a complement to the turkey in the place of Cranberry Sauce or as a sensational sweet finale to your very special meal. Take your pick its a holiday treat. Mrs. Brown, who is a professor in the business department at Weber State College, has served this tantalizing Cranberry Ice all three ways and thinks each one has its own special charm. Her husband and family agree. Its such a nice, light dessert and yet its delicious served other ways, too, she explained. Mrs. Brown sent her excellent recipe in answer to a request made by Mrs. Lee Kirkham, Provo. Thanks to you Mrs. Br vn, and to other Mrs. Viola dev er cook Idaho Falls; Mrs. Smith, Charles Selheiiner; Mrs. Alberta Tiaey; Mrs. Ruth Carter, Provo; Mrs. Richard Milner, Pocatello; Mrs. E. M. Sett all and Mrs. Margaret Median). Your recipes are the y-- treat for Thanksgiving -l f.'' Tribune Food Editor r y ge y. 1971 Food queries: cranberry is a By Bonnie Lake y refrigerator until in 1 Cranberry Salad (Mrs. Lora Fieener) cups whole fresh cranberries cup sugar cups miniature marshmallows 1 can y2 1 (8 ounces) crushed pineapple, drained cup chopped nuts cup heavy cream, whipped Put cranberries through food chopper using coarse grind. Add sugar and chili two hours. 2 Add marshmallow's, pineapple and nuts. Whip cream and fold into the cranberry mixture. Chill for at lean four hours, or overnight. Frozen Cranberry Salad (Mrs. Ann Pearson) whole cranberry lean " sauce . lemon juice tablespoons c u p whipping cream, whipped - 1 teaspoon vanilla cup pecans, chopped Mix cranberry sauce and lemon juice. Place in square pan and partially freeze.- - Whip cream and add vanilla and pecans. Place over cranberries and freeze solid. Serves 8 to 10. May be frozen in cans. To add a bit of spice to your meal, serve some yummy Spicer Apple Rings on your relish tray. They will make a hit for 2 1 drops red food coloring cup water Yi teaspoon salt 1 tablespoon lemon juice cup red cinnamon candies Combine all ingredients in saucepan. Cook until candies dissolve and apples are almost transparent. Brisk November evenings call for hearty fare such as zesty Chili or how about some Spanish rice? Either will add razamataz to your meals and really satisfy the hefty appetites at your house. Salt Lake Reader requested the recipes for both of these entrees and faithfol readers Mrs. Alary Leger, Dragerton; Mrs. Lalna Cava nee; Mrs. Dons Brighton; Mrs. B. D. Kaiser, Pocatello; Mrs. E. If. T.; Aenial Reader; Airs. Betly Short and Salt Lake Reader were kind enough to send their favorite recipes. Thanks to one and all. Easy CLili (Airs. LaUua Cavanee) 2 cans ounces Repeat of a sell-ou- t! sauce minced 3 tablespoons onion is teaspoon cumin Brown rice in oil until golden. Remove from heat and add minced onion and minced garlic until onion appears waxy in color. Add tomato sauce and 3 cups water and place back on stove. Add pepper flakes, salt and oregano car leasing save you money? Will Get a!! the facts. Call me at 328-Q38- 1 sure. Mrs. Eileen England and Mrs. Lillian Wood requested the recipe for these favorites, and faithful faithful readers Mrs. John J. Herbst; Mrs. Lyn Murphy; Mrs. B. D. Kaiser; Mrs. E. H. Thompson; Mrs. Ethel D. Monson; Mrs. Lee Cristensen and Ogden Reader took time to answer this request. We appreciate you. Cinnamon Apple Rings (Mrs. Lyn Murphy) 2 apples, unpeeled and cut into rings 2 cups sugar ALLBRINE GOWN AND PEIGNOIR SETS compliment to your favorite gal, an attractive gown and peignoir of lush nylon. Both in sizes S. M. L. A Christmas (top) Nylon overlay gown with sheer chiffon coat trimmed with 5" wide lace. Aqua, light pink, hot pink or maize. (bottom) Nylon tricot gown and sheer chiffon coat with enclosed cross-dy- e lace trim, a deep 4H of loveliness. 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