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Show I assume much of the cooking for her family including one sister and four brothers. THIS WAS SO good for me. My father was especially interested in each of us being very independent. We are. Thats quite a gift. Jane is a graduate of the University of Utah Law School. She also has a bachelor of arts degree in English and a bachelor of fine arts degree in theater from the U. Stuart is a Salt Lake physician specializing in obstetrics and gynocology. He graduated from University of California Los Angeles Medical School. Although Jane began cooking at a very young age, it wasnt until she was 20 years old she really discovered the intrinsic joy of it. I had the privilege of spending a semester abroad studying at the University of Grenoble, Grenoble, France. I lived with four French girls in an apartment which had been built for the winter Olympics held in Grenoble. We shared cooking duties. I FOUND COOKING, with a French accent, to be an extremely creative art . . very fulfilling, too. But, I also found it to be a momentary art. So much time can be spent creating a specialty. Then, suddenly, its gone, Jane said. Stuart interrupted with, What pleasure those momentary specialties bring, though. Jane is such a creative, great cook. And she goes about her culinary adventures with calm expertise. I think this comes from the fact she reads about cooking often, getting many ideas from publications and books. Somehow these ideas distill in her mind then when she creates a dish, she makes her own changes and nuances. Theyre always terrific! AND SHE HAS the ability to have so many things somehow sorting each in going at the same time her mind so it emerges in a state of perfection. As Stuart began counting favorites among these items of perfection that emerge from the busy Wise kitchen, he said he had to give great credit to Janes cooking experience in France as one of the prime contributors to her ability. She certainly conquered the art of making magnificent sauces. Hollandaise, Beamaise theyre the best of the best as far as my tastes are concerned. They make such a difference when served with the perfect dish. He added his wifes creativity never ceases to amaze him and please him. Like Janes Cheddar Cheese Salad Dressing. The first taste is so explosive people gravitate to it. HES A BIT prejudiced, Jane laughed. But he is always so appreciative of everything I do. I remember the first meal I prepared for him after we were married. He raved and raved. It was easy to see why. Janes culinary artistry was at and evident in each of the beautiful-to-loo- k delicious-to-ea- t dishes she had created. And shes sharing her expertise with us in the following excellent recipes. Many thanks Mrs. Jane . H. Wise! Salad (Mrs. Stuart R. Wise) V4 head iceberg lettuce Bunch of garden leaf lettuce, spinach or chicory and romaine Chopped parsley or chopped watercress 2 chicken breast halves, poached 6 slices crisply cooked bacon V eggs 2 medium tomatoes, drained and seeded 1 medium avocado Wash, dry and tear into small pieces all salad greens; refrigerate to crisp. Cut the cooked chicken breasts into a fine dice and toss in a small bowl with salt, pepper and a little lemon juice to taste. Mince the cooked bacon; chop or sieve eggs; chop tomatoes; dice avocado and toss with lemon juice to prevent discoloration. Arrange the salad greens and chopped parsley in bottom of a large salad bowl. Arrange remaining ingredients over greens, decorativel.v. Toss at the last minute and top with Cheddar Cheese Salad Dressing or a plain vinaigrette dressing Serves six to eight. Cheddar Cheese Salad Dressing 2 eggs 2 teasxms brown sugar ! sj teaspoons .salt teasixxm dry mustard 1 teaspoon Worcestershire sauce 1 teasKon prepared horseradish (optional) 1 hard-cooke- d 1 n 2 M 1 Mrs. Blanche M. Wunderli is hoping you good cooks will share with her recipes for French Doughnuts. Anyone? Recipes for Puerto Rican foods are on the wanted list being requested by Mrs. Elizabeth Cancel, Sandy. Mrs. Michelle Crosland is requesting recipes for inexpensive breakfasts and dinners. Recipes using Swiss Chard are being requested by Mrs. Joy E. Lawrence. Mrs. Carol Moffitt, Spanish Fork, is hoping to receive recipes for Veal Curry. She would also h skillet recipes appreciate recipes for and upside-dow- n cake made in a skillet. Recipes for Peanut Brittle made with honey instead of sugar are being requested by Mrs. Virginia Hawthorne. Mrs. Barbara J. Johnson, Richmond, is hoping to receive recipes for tasty Maple Syrup. Recipes for Barbecued Beef are bein requested by Mrs. Gretta E. Wasserman. Milford Reader is eager to receive recipes for Homemade Hamburger and Hot Dog Buns. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, 84110, to be used in this column. meal-in-a-dis- cups salad oil cup vinegar Vi cup lemon juice Vi pound Cheddar cheese, grated 3 green onions, finely chopped Combine eggs, sugar, salt, mustard and Worcestershire sauce in mixing bowl and beat with electric mixer lwo to thiee minutes. Blend in horseradish. Very slowly pour in V4 cup of oil, beating constantly. Mix in vinegar and lemon juice alternately with remaining oil and beat two to three minutes longer. Mix on high speed until creamy. Add grated cheese and chopped onion; blend well. Refrigerate until ready to serve. Makes three cups dressing. Delicious! Zucchini Quiche 2 pounds zucchini, sliced in slices 1V4 cups sour cream 2 V4 2 2 1 2 Vi Vi V4 Pot-Pour- ri 3 f S eggs, separated tablespoons flour teaspoon salt tablespoons chopped fresh chives Freshly ground pepper cup grated Cheddar cheese cup grated Parmesan cheese cup bread crumbs cup water cup butter or margarine Combine 3V4 cups of the flour, sugar, salt and undissolved yeast in bowl and mix until combined. In saucepan combine milk, water and margarine and heat over low heat until liquids are warm 120 to 130 degrees. Margarine does not need to melt. Add liquid to flour mixture and blend. Add remaining flour, Vi cup at a time, until dough is soft and pliable. Knead dough until smooth and elastic. Place in greased bowl, turning to grease top. Cover. Place bowl in pan of water at about 90 degrees. Let rise 15 minutes. Turn dough out onto floured surface. Divide dough in half and shape into rolls. Cover and let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk. Bake at 425 degrees until lightly brown, about 12 minutes. Makes two dozen rolls. Lemon Ice Cream 3 quarts milk lVi cups heavy cream U4 cups lemon juice (about 7 lemons) 5 to 6 cups sugar (to taste) 2V teaspoons lemon extract Combine all ingredients in ice cream freezer tub. Freeze according to manufacturers directions. Makes about five quarts. Yum! Chocolate Brownies 3 squares unsweetened chocolate 2 sticks (1 cup) butter or margarine V4 Vi 2 4 1 1 1 teaspoons regular Rhubarb Kuchen. Mrs. Frances M. Collins sent her excellent recipe in answer to a request made by Mrs. G.H. Waterman. Many thanks, Mrs. Collins! Rhubarb Kuchen (Mrs. Frances M. Collins) water 1 ij tablespoons sugar 2 ' h for about five minutes. Drain and set aside. Combine sour cream, flour, salt and egg yolks; blend until smooth. Whip egg whites stiff and fold into egg yolk mixture. Layer succhini slices with egg mixture, sprinkling chives and pepper on each zucchini layer (should make about three or four layers of zucchini) reserving some egg mixture to cover top. Sprinkle top with bread crumbs and cheeses. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for additional 40 to 45 minutes or until puffed and lightly brown. Pastry Shell 1 flour (scant) cup Vi teaspoon salt Vi cup grated Cheddar cheese Vi cup Parmesan cheese, grated 6 tablesxx)ns cold butter 1 egg yolk 2 tablesixxms water Mix flour, salt and cheeses. Cut in butter until mixture resembles coarse meal or tiny pens. Mix egg yolk and water together and add to flour; blend until pastry is smooth and can oo funned into a ball, ('lull for at least 20 minutes. Roll out and bake as directed. Makes one 10 inch pastry sh II Sixty Minute Hulls 1 to 5 cups flour 3 cups sugar eggs teaspoon Mexican vanilla or vanilla extract cup broken nuts (optional) cup flour i 1 teaspoon salt Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until mixture is smooth and creamy between each addition. Add melted chocolate and vanilla. Stir in flour and salt and fold in nuts. Pour into greased and lightly floured 9xl3-incbaking pan. Bake at 350 degrees 40 to 45 minutes. May be forsted or lightly dusted with confectioners sugar. Note; There is no baking powder in thir recipe. Another summertime dessert guaranteed to bring rave reviews from your critics is yummy Pastry Shell Cook zucchini slices in rapidly boiling, salted teaspoon salt packages active dry yeast cup milk 3 1 1 package (3 ounces) strawberry-flavore- d cup sugar tablespoon flour pounds (4 cups) rhubarb, sliced cup sifted Hour gelatin cup sugar 1V4 teaspoons baking powder 6 tablespoons butter or margarine 1 egg, beaten 2 tablespoons milk 1 teaspoon vanilla cup sugar (a cup flour Combine gelatin with the 13 cup sugar, 3 tablespoons flour and rhubarb; mix well. Ixt stand 15 minutes. Combine the 1 cup sifted flour, Vi cup sugar and baking powder Stir in V teaspoon salt Cut in 3 ta! lexicons of the butter until mixture resembles coarse crumbs. Combine egg, milk and vanilla. Add to flour mixlurt ; stir until moistened. With lightly floured hands, pat dough evenly in a 9 x 9 x 2 inch greased baking pan. Sion in rhubarb mixture Mix the cup sugar, ij cup flour and remaining 3 ilesjHons butter, eliding in butter until crumbly, ni.kle over rhubarb Hake at 350 degices until ibarb is tender and top is browned. aUmt t0 to (ia nuies. Cool slightly. Cut in squares, serve with ice am. Serves six to eight Vi . le I 1 V i Salt Lake 1 S I) r i H June 29. 19S0 11 13 |
