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Show Kj "f, ,i t v.j.-- i M.v 4 v - T- v'. V V Salt Lake Temple Lakeside Review North, Wednesday, Sept. 14, 1983 Cooking Outdoors More Popular Today Than Ever I Davis Couple Says LDS Wedding Vows FRUIT HEIGHTS The former Shauna Rae Law, daughter of Mr. and Mrs. Newell J. Law, 11 S. Mountain Rd., Fruit Heights, exchanged wedding vows with Joel Christian Horne Sept. 3, iq the Salt Lake LDS Temple. . Horne ' Freeze Quickly is the son of Mr. and Mrs. David C. Horne of Fruit Heights. A reception followed the wedding at the Law home. After a wedding trip to Hawaii, the newly married couple will make their home in Kays-vill- Forty years ago, if you cooked out of doors you were a Boy Scout, a pioneer backpacker or a kook. c. The bride is a graduate of Davis High School. She is employed at Bert Robbins Phillip 66 and Sew and Save, The groom is also a graduate from Davis High School. He is currently attending Weber State College. He is employed at v Food should be frozen as quickly as possible after blanching, so dont overload your freezer. Nutrition specialists at USU advise; putting only as much food in the freezer as will freeze in 24 hours. This is usually about two to three pounds per cubic foot of freezer space. . ZCMI. 3B Horne has completed an LDS Mission to Japan. SHAUNA RAE AND JOEL CHRISTIAN m M 200 EfSS? HORNE mwontis). (Former Albertson's Location) Today there is more smoke spiraling upwards from American backyards than from the teepees of Indians who roamed this country 200 years ago. Thats because some 95 percent of all Americans cook outdoors using portable as well as permanent grills, hibachis, fireplaces and even pits dug in the ground. Cooking outdoors is the oldest form of food preparation used by man. Until then, early man ate his captured flesh raw with berries, nuts, roots, bulbs, worms and the eggs of ground nesting birds. It was Peking man who dentally struck a spark from the flint hand-ax- e and a stone.' The fell some dried upon spark leaves in his cave and set them on fire. The fire kept him warm in the winter, became his apparatus for thawing and finally offered him a new taste treat, cooked meat. It was evident that the descen-denof early man would soon tire of just plain roasted meat. And when they did, a whole new world of cooking opened up. One notable discovery made more than 800 years ago was brandy's use as the original frigerator, to keep fruits and meats fresh. Since then brandys role has expanded greatly. Considered by many people to be the most versatile of spirits, brandy is not only served in drinks but is also ts . YOU'LL NEVER (HOW WHAT YOU'LL FIND, added to hundreds of dishes! from soups to desserts. It is even;! an integral part of the barbecue;! scene where it is often used as a;! flavorful ingredient in a dish or!; as a marinade or barbecue sauce.! ; The most popular brandies.! in fact, ! come from California three out of four bottles of bran- - ; dy bought in the U.S. are our! own California brandies. I be-- ! lieve this is, not so much be- cause of price, but because Americans like to use their bran-!- ; dy in mixed drinks and in cook-- ; ing, and California brandies arc;! typically light and mellow. They-- ; dont overpower or compete! ! with the dish. Here is a great recipe for bar-- ; becued beans. They should taste very much like those delicious!; smoky beans our forefathers'" used to cook over an open wood; ! ; ! . fire: GRANDPAS BARBECUED ! BAKED BEANS 2 cans baked beans ; V cup catsup ' cup molasses 2 tablespoons brown sugar 2 teaspoons dry mustard 'A cup California brandy ' teaspoon salt 4 slices bacon, cut in half Mix everything except the ba-- ! con in a medium saucepan. Top-thmixture with the bacon slices. Cover .and set over a hot grill and cook for 30 minutes! .) e Serves 6. NOTE: If you want a slight charcoalwood taste, move the . cover an inch away from the pari side, allowing some smoky fragrance to marry with the beans. Use Fresh Vegetables In Favorite Recipes OUT YOU KNOW YOU'LL NEVER FIND IT CHEAPER! Roadside produce stands and home gardens are full of fresh vegetables just ripe for the pick- ': ing. Take advantage wedges of this inexpensive produce in your favorite dishes.. .perhaps one like Ratatouille Casserole. This recipe calls for a combination of much of the best the season has to offer eggplant, tomatoes, zucchini and comple- them ments with that favorite, wheat germ. This dish not only aims for a variety of colors and flavors but for good nutrition as well. Wheat-geris one of the most convenient ways to add vitamins and minerals naturally for used be as sake. can It goodness a baking ingredient, garnish or add-o- n to cereal, fruit or yogurt. Vacuum-packe- d regular wheat germ has the added benefit of being fresh from the jar and has a wonderful nutty flavor because its toasted. Wheat Germ Ratatouille Casserole is a perfect opportunity to fall in love with wheat germ for e the first time, or for fans to utilize its crunchy appeal in yet another novel way. WHEAT GERM RATATOUILLE CASSEROLE 4 slices bacon, diced year-roun- d ': medium eggplant, cut into inch cubes 1 medium zucchini, sliced germ cup regular-whecups (8 oz.) Monterey Jack at 2 cheese, grated 2 1 ' medium tomatoes, sliced can (8 oz.) tomato sauce cup water 'h to teaspoon crushed oregano leaves 1 ': teaspoon crushed marjoram leaves Vi teaspoon crushed rosemary leaves m long-tim- onion, cut into' medium 1 Vi teaspoon salt Fry bacon in large skillet until onalmost crisp. Add ion and zucchini. Saute until eggplant is tender, about ten minutes. Place half the vegeta- -' bles in four individual casseroles p (one and a half to size) egg-plan- t, two-cu- Spoon wheat germ on vegetables. Sprinkle with half the cheese. Top with tomatoes and remaining vegetables. Combine tomato sauce, water and seasonings. Pour over vegetables. Sprinkle with remaining cheese. Bake uncovered at 375deg. for 20 minutes until hot. Serves four. Enjoy Garden Vegetables In SAVE 34 23 SAVINGS 5 VARIETIES Z. u-i-W' .11, CASE OF 14.59 30 SAVE 32 29 Pinata Burriloo cptC SAVINGS SMACK & RAMEN PRIDE SAVB'f 3.2 0Z. FRESH Paper Oriental Watermelon Towols Noodlos JUMBO COST CUTTER 50 SAVE 13 52 SAVINGS YOUR CHOICE m UV I . i JUL MANUFACTURERS COUPONS For backyard gardeners, its time to reap the bounty of your hard work. Vegetables, lettuces and other greens are ready to enjoy and what more appropriate way than in summer salads. Cool and refreshing, they fit so well with the lighter summer eating trend. Preparing exciting salads is easy when you keep variety in mind. From your cooks palette, select a variety of ingredients of differing colors. Provide contrast buy tossing dark green spinach with bright red tomatoes or green peas with pale AD PRICES EFFECTIVE SEPTEMBER 7 14th-20- th FULL DAYS Any Home In Dsvi's Or Vebr Counties cup shredded Swiss cheese (4 ounces) cup mayonaise or salad dressing 2 tablespoons teaspoon dry mustard ' teaspoon salt ' teaspoon pepper Combine interesting textures, too. Add some crunch to crisp salad greens by tossing in such as radishes and or croutons ind carrots, tion bacon. 1 Vi half-and-ha- From 1 pieces salad CREAMY SWISS SALAD ' Just Minutes 4 cups bite-siz- e greens, chilled V cup sliced pimiento-stuffe- d olives 'h cup imitation bacon Mix mayonaise, salt and pepper; refrigerate. Mix salad greens, cheese and olives in large bowl. Just before serving, toss salad with mayonaise mixture and imitation bacon. Serve immediately. 6 to 8 servings. For additional salad recipes, send your name, address and zip code to Salad Recipes. Box 540 , Department 844, Minneapolis, iceberg lettuce. WE ACCEPT FOOO STAMPS ft Salads of Late Summer lf 1 MN 55460. fresh-vegetable- Cancer Screening Planned - CLEARFIELD A cancer screening clinic has been scheduled by the Clearfield LDS Stake held Sat., Sept. 27, between the hours of 9 a.m. and 5 p.m. at the Stake Center, 935 So. State. All women aged 20 years or older, who would be interested in the examinations privately performed by specially trained nurses, should contact LaPreal for an apAllison, pointment. A fee, based on annual income over $4,000 will be , charged for the tests. 825-289- 4, , pro-rate- d |