OCR Text |
Show The Salt lake Tribune, Sunday. April 18, W 1973 7 I Food queries: Let your menu include a succulent ham loaf Bv Bonnie Lake Tribune Food Editor Now is the time for a menu c An p i k-- REQUESTS ss palate pleaser that will turn on springtime Mrs. J. K. Wray is requesting some recipes for health drinks to be made in the blender. A recipe for Dill Bread is on the wanted list, appetites. Like succulent Ham Loaf, it will play the starring role on your dinner table deliciously turning an otherwise ordinary meal into an extraordinary feast. To add sass to April meals, serve succulent Spanish Rice. Zesty and hearty, this dish will turn-o- n springtime being requested by Mrs. Bobbin Sohn. Does anyone have a recipe for a Cherry Torte, topped with cherry pie filling? asks Mrs. S. Jolu- - In answer to a request made by Sirs. Sophie Childers, Ogden, good cooks from all over the area sent their excellent recipes. Thanks much to Mrs. Afton Boyce; Mrs. Thelma Sorenson, Provo; Mrs. H. Edward Roosevelt Olsen; Reader; Mrs. Ilerman T., Tooele; Mrs. William Christensen, Idaho Falls; Mrs. G. Mark Watson; Cedar City Reader; Mrs. George Thomas and Salt Lake Reader. Your recipes are the Ram Loaf (Mrs. Afton Boyce) 2 Pre-St- over hot water, stirring, until thickened and smooth. Serve over Ham Loaf. Ham Loaf (Mrs. H. Edward Olsen) 23 ham pound ground pork cup fine cornflake crumbs 2,3 cup finely chopped onion cup milk 2 pounds ground Dark-Ton- strip. . . AMERICAS LARGEST-SELLIN- EYELASH ADHESIVE G v. Pre-Se- t! SALI New "SHAG' styled by Paul Victor.' condensed tomato cup soup, undiluted V3 cup prepared mustard h cup vinegar r y cup sugar 1 square butter ( cup 3 egg yolks Combine all ingredients in top of double boiler. Cook DUOcomes2ways.ClearWhiteto e to blend dry invisibly. with black or brown lashes. led! y WIG Mustard Sauce DUO can easily be removed from the lash in one clean ' T-C-H Sauce. 3 1 S it S-T-R-E-- Grind meat and add Mix remaining ingredients. well. Place in loaf pan and bake at 350 degrees for 1 y2 hours. Serve with Mustard 1 1 Column DAYS cup milk U teaspoon salt 1 cup bread crumbs 3 tablespoons condensed tomato soup, undiluted 2 tablespoons chopped onion pound ground ham eggs, beaten l, "V 1 2 pounds ground pork ' 1 W-l- GREATER - PARIS " y greatest. DUO. 1 See Page Pleasant Grove Reader, Mrs. D. W. Morrill, is hoping you good cooks can supply her with a recipe for Almond Squares or Almond Slices with a pastry base and meringue topping. She would like also some recipes using carob powder. Recipes for Chinese Green Chow Yuk and Chinese Beef Noodles are still on the wanted list being requested by Mrs. F. Dickerson. Dig a little deeper gals. Send recipes and requests to Bonnie Lake, The Sait Lake Tribune, Zip 84110, to be used in this column next week. all-ho- g palate-pleasin- C Mrs. G. S. Straggas requestf ed the recipe for Spanish t faithful and readers Rice, Mrs. Maude Talbot; Mrs. Peterson, Clear-- , Raymond field; Mrs. Owen J. Gud- - , J mundson; Mrs. Mary P. Bar- -' fuss; Mrs. U. T. R., Morgan; Mrs Eleanor Rasmussen, Po- - L eatello; Rexburg Reader and Ogden Reader were kind enough to send their treas- - SHl. and mix, season and bake this g entree for your family' or guests. Theyll savor every yummy bite. So, go Add eggs and constantly. Cool. cook until thickened. Stir in chopped nuts and poui into baked pie shell. Top with meringue as suggested above, baking to brawn meringue lightly, or top with whipped cream to serve. i eggs prepared mustard Fluffy Mustard Sauce Combine all ingredients except Fluffy Mustard Sauce and mix well. Pack into loaf pan, 9x5x3 inches. Bake in 330 degree oven about 1 hour and 20 minutes. Let stand In pan about 10 minutes. Drain drippings from pan and transfer loaf to heated serving tray. Serve sliced with Fluffy Mustard Sauce. Selves 8 to 10. Fluffy Mustard Sauce 2 egg yolks, beaten tablespoon it, This tasty Ham Loaf will rise to most any occasion when served with 2 cup water spoons table mustard 2 tablespoons 1 tablespoon J,2 vinegar sugar teaspoon salt cream, whipping whipped Combine ingredients except cream in small saucepan; mix well. Cook over very low 2 cup heat, stirring constantly, until thickened. Cool slightly, about 5 minutes. Gradually fold into whipped cream. Makes about 2 cups. To add a smack of to your luscious Sour Cream Raisin Pie as a sweet goodness meal, serve finale. Rich and delectable, this pie will bring raves from all who taste it. natural Teviron its own Fluffy Mustard Sauce and irresistible parsleyed new potatoes. In a bowl combine raisins, sugar, beaten egg yolks, sour cream, salt and cinnamon. Mix well and pour into unbaked crust. Bake in 425 degree oven for 10 minutes. Reduce temperature to 375 tie-- 1 grees and continue to bake about 30 minutes or until filling is set. Top with meringue and return to 425 degree oven for 4y2 minutes. desired. Bake 4 425 degree oven. m utes in Sour Cream Raisin Pie (Mrs. Bet(y R. Thompson) 1 baked pie shell, inches sour cream cup sugar 2 tadespoons cornstarch 1 cup raisins iy2 teaspoons lemon juice 1 teaspoon nutmeg Meringue !4 teaspoon cloves 3 egg whites 2 eggs, beaten 6 tablespoons sugar 1 teaspoon lemon i2 cup chopped nuts juice or whipped Meringue Few grains of salt ' cream Beat whites until stiff, but In a saucepan combine sour not dry. Beat in sugar gradually and continue beating until cream, sugar and cornstarch. Mix well. Add raisins, lemon blended. Add lemon juice. Spread evenly on pie to the juice, nutmeg and cloves. edge or shape in mounds as Heat to boiling point, stirring 1 cup VyW1 HUMAN HAIR WIGLETS in natural colors, frosted Reg. $15 Th Pari Wg Boutique Downtown Only Salt Lake Reader requested the recipe for this heavenly dessert, and angels Mrs. William A. Cole; Mrs. Joseph Gimbel, Tooele; Mrs. Owen J. Mrs. Mildred Oudmundson; St George; Mrs. Sharp, D e e A n n Worrell, North Ogden; Mrs. Maryanne Murray; Mrs. Eva Jacobus; Mrs. R. Thompson, Ciark-stoMrs. R. W. T., Orem; Price Reader; Mrs. Helen Betty Rasmussen; Mrs. P. n; William- - ALL SILVER REPLATING REDUCED 20 No charge for straightening DURING APRIL ONLY 4 TS3 w BEFORE I . AFTER EVERY ITEM REPLATED AT SALE PRICES i Since the valuft of old silverplated items continues to soar . .this is an excellent time to take advantage of these low. 'ow prices to have your worn silverware, antiques and family heirlooms replaled like new. These pieces are now more valuable than ever and make wonderful gift'-- All ROR INSTANCE . QUADRUPLE SILVERPLATED by our skilled silversmdhs and Sale prices apply to ALL pieces. wo-- OUR NEW REPAIR POLICY FREE DtNT REMOVAL and straightening Efts $1.01 on on all items we siiverplate. Bandeau R6g. Style 20 $7.95 FOR ANY AND ALL ADDITIONAL REPAIRS, no matter how extensive, on any piece we silverplaie.lncludes soldering broken handles, legs, knobs, etc. (Only exceptions are for furnishing new parts) ONLY atwiL&a "10 nMk 'ly.O i! NEWI Long Line Reg. $9.C0 Now $7.11 Style 220 3M4C, (34-40- 34-4- NEW! CD, 364-553- V $4.1 32-4- (34-26- SALE ENDS APRIL 29 BRING IN SILVER TODAY! 236 So. Main $6.00-- No DD $1.00 more) 3 XL.m-si.- ee mow: The Pari Notion Downtown and Cottonwood -- h |