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Show I MAY 7, 1986 Top recipes requested by readers By DONETA GATHERUM What do recipes for Danish dumpling, snacks, chicken and fruits have in common? They are all recipes that have been requested by our readers. and she is always trying to find new ways to use them. red meat area. Recipes using chicken are also on the request list. Any reader wanting to share THE SAME lady made some for Danish dumplings, observations that many of our snacks, fresh fruit ideas, chicken readers share. She likes things that recipes or recipes especially for and suitable for children can send them to the are snacks and treats when her grand197 N. Main, Layton, children visit. "1 would like recipes attention Doneta Gatherum. We for things you can whip up quickly would like to print many of them in and the young grandchildren under the next few weeks. age nine can help fix, this THE FOLLOWING recipes thoughtful person stated. were discovered while searching foods for some recipes that would fill the Recipes for could be helpful also. Especially readers requests. Christmas gift foods that could be FRUIT DUMPLINGS prepared weeks ahead of time and stored in decorative cans or botcup sifted flour tles. Vi tsp. baking powder Reflex- easy-to-ma- -Journal, ONE PERSON called last week asking for a Danish dumplings recipe. She says they are the kind that sink. 1 searched my sources and came up with a "zero, If anyone has this recipe, will they it please send it to the paper so that can be shared with all our readers. Another person is looking optimistically ahead to a time when fruit ripens asked if there are any simple recipes using peaches, pears, cherries and apples. These can be puddings, treats, snacks or desserts. Like many of us, this Clearfield resident has a plentiful supply of thesegood fruits each fall make-ahea- d 1 1 egg, beaten tsp. salt 2 Tbsp. soft butter or margarine 13 cup milk 3 Tbsp. sugar . , t . 1 IT SEEMS more and more people are interested in incorporating more fish and poultry dishes into their diet and move away from the cup brown sugar 1 es colate 13 cup sweetened condensed tened tsp. vanilla 1 SIFT DRY ingredients. Cut in butter or margarine until mixture is crumbly. Add milk, egg, vanilla and mix until flour is dampened. Drop by spoonfuls on top of boiling fruit mixture. Cover tightly and steam 12 minutes without removing cover. 1 milk egg 1 2 cups flour 2 tsp. baking 'A tsp. salt 1 3 powder pkg, butterscotch bits z. Vi cup walnuts Candied cherries for decoration STRAIN THE pineapple and set the juice aside. Cream the butter and the sugar. Add the egg and 3 Tbsp. of the pineapple syrup. Mix well. Stir in the dry ingredients. Add crushed pineapple, butterscotch bits and nuts. Stir well. Drop by teaspoon onto a greased cookie sheet. Place a cherry in the middle of each cookie. Bake at 375 degrees minutes. for 2 FRUIT PREPARATION 5 cups sliced peaches, berries or other fruit, drained cup fruit juice that was saved 1 tsp. lemon juice 1 PLACE in a shallow kettle with a lid. Cover and simmer three minutes over direct heat before adding the dumplings. MELT chocolate in double boiler. Add condensed milk and stir over boiling water 5 minutes or until mixture thickens. Add coconut and mix well. Drop from teaspoon onto greased cookie sheet and bake at 350 degrees for about 12 minutes. Cereal flakes can be used instead of coconut. It takes 4 cups. 10-1- Vi CHOCOLATE TINY TIMMIES small can crushed pineapple Vi cup butter or margarine, sof-- , COCONUT DROPS 1 2 (1 can) cups shredded coconut oz. square unsweetened cho MIDNIGHT SNACK pound cheddar cheese 4 slices bacon 8 slices toast Vi PUT COOKED bacon and cheese through a food chopper and mix together. Spread on slices of hot toast and place on the broiler rack until brown. Servet hot. Davis VVQMAN Its unusual, but delicious By KATHRYN JENNINGS last, break uncooked noodles over salad and toss. Gretchen Van Ert is breaking a package of uncooked noodles over A natural ramen product can be purchased from a health food store if desired. a cabbage salad making an unusual chewy salad. The recipe is a special one given to Gretchen by a friend in SPINACH CASSEROLE 4 pkg. spinach, frozen, chopped 2 pkg. cream cheese 10 Tbsp. milk Sun Valley. z. BECAUSE of unusual ingredients, Gretchen was a bit reluctant to try this recipe for her family. When she finally tried it for the recent Womens Fellowship lun- jars marinated artichokes, 2 drained Vi cup Parmesan cheese Ground pepper cheon at Bountiful Community Church, she said The response was exactly what my friend had predicted, everyone wanted the recipe. Gretchen also shares a spinach casserole from one of her fellow hikers, spinach being one of her favorite foods and so good for a luncheon dish. CABBAGE SALAD 2 Tbsp. sesame seeds ': cup almonds, slivered ': head cabbage, chopped 4 green onions, sliced DRAIN ARTICHOKES and spread them in the bottom of a baking dish. Cook'ljhe, spinach and drain and also squeeze out half the moisture. Then spread spinach over the arthichokes. sugar, vanilla, salt, milk and yogurt, until blended. Stir in the rice and pour into a ': quart casserole. Set the casserole into a larger baking pan; add to ': inches of boiling water to lower pan. Bake in a 350 degree oven until pudding jiggles only slightly in the center, when gently shaken, bakes about 50 to 60 minutes, cool to just warm. 1 1 USE condiments over the top of the dish of rice, choose from granola type cereals, chopped nuts, raisins, chopped dried apricots, shredded coconut. Daughter Enid has often given the health food confection to fellow ski racers at the holiday season. HEALTH FOOD CANDY cups quick cooking oatmeal I cup flaked coconut ': cup toasted wheat germ cup walnuts, coarsely chopped 13 cup sesame seeds tsp. cinnamon ': cup dried apricots, snipped Vi cup bu'ter Beat the softened pream cheese until fluffy and gradually add the milk, spread this cheese mixture over the spinach. Sprinkle with the Parmesan cheese and grind a little pepper over all. BAKE AT 350 degrees for 10-1- 2. SKI RACERS RICE PUDDING 1 23 cup water 23 cup short grain brown rice DRESSING: Tbsp. sugar Vi cup salad oil 3 Tbsp. tarragon vinegar tsp. salt Vi tsp. pepper pkg. chicken season from soup 1 2 eggs cup sugar, or less ': tsp. vanilla Vt tsp. salt or less Y cup milk cup unflavored yogurt Condiments, assotfed Vi :1 :1 mix 1 TOAST THE sesame seeds and almonds in a slow oven, chop cabbage medium cut, slice onions. Mix the dressing and after cabbage mixture has been chilled, add sesame seeds and almonds and pour on the dressing, and the very . IN A small pan bring water to a boil. Add rice, return to a boil, lower heat, cover and simmer until rice is tender, about minutes. Lightly beat together the eggs. 35-4- 1 5 Va, 1 GRETCHEN is currently enrolled at the University of Utah, studying botany to further her interest in wild flowers. $he is also taking a class in interior design. The Van Erts will, in the near future, build their permanent home in Sun Valley, Ida. They are presently residents of Bountiful. THIS TALENTED lady plans to design a space for her production of greeting cards, which feature pressed wild flowers of the intermountain area, and the hand let- tered quotations. When the family is in Idaho, she joins a weekly hiking group into the nearby mountains. 1 30 m- inutes or until lightly browned. Serves about pkg. Top Ramen noodles, chicken flavor 1 1 COOL slightly and when mixture is still a bit warm, but cool enough to handle, roll into one inch balls. Let cool completely and store in an airtight container. Makes about 5 dozen balls. cup brown sugar, firmly Vi packed 13 cup honey oatmeal, coconut, walnuts, wheat germ, sesame COMBINE seeds and cinnamon in a large bowl and stir to mix well. Add apricots and toss. In a small saucepan, melt butter and stir in brown sugar and heat to dissolve. Drizzle this mixture over the cereal mixture qMtoss until evenly moistened. Spread smoothly in a 13X9X2 inch baking pan and drizzle with the honey. Bake at 350 degrees for 25 minutes, stirring with a fork two or three times while it bakes. GRETCHEN and husband Will, are avid skiers and over the years have enjoyed the adventure of helicopter skiing in the wilderness of the Canadian Rockies. The Van Erts have four daughters, all have been ski racers. Son-drthe youngest, has been a member of the U.S. Ski team and currently is on a ski scholarship for the a, University of Utah. ON MARCH 15 of this year they saw Sondra race in the World Cup competition in Vajl, Colo where, she came in 12th among the top 60 women downhillers in the world. Their home frequently houses traveling ski racers and one of their favorite breakfasts is the ski racers rice pudding, kj GRETCHEN VAN ERT and her family are outdoor enthusiasts. Recipes for those active people are some of the Van Ert favorites. Skiing is a specialty of this family. Use herbs, spices to enhance flavor By LUCILLE STRINGHAM Herbs and spices should not overpower the flavor of the food but should bring out or enhance the flavor. Make the results subtle but never obvious, and you will intriA gue the appetite of your family. herbs several may of combination result in a more pleasing flavor than one herb used alone. There is no correct amount of herbs and spices to use since it will depend entirely on your familys taste. You may find the amount of herbs oregano, summer savory, thyme, tumeric. tsp. lemon thyme Mix well and crush into a powder DELICATE herbs: chives, Mixture 3: tsp. ground cloves tsp. pepper tsp. crushed coriander seeds 2 tsp. paprika Tbsp. rosemary leaves Mix in a blender, store in tight container. parsley. It is best to combine delicate herbs with strong herbs when adding to food. 1 1 1 1 HERB BLENDS to replace salt: Mixture 1: 2 tsp. garlic powder 1 tsp. each of basil, oregano MARINATED VEGETABLES 13 cup salad oil 1 can (15 oz.) garbanzo beans, heated and drained 2 cups cucumber, sliced PLACE VINEGAR, oil, green pepper, parsley, salt and herbs and spices in a large bowl. Mix well, and add vegetables, Stir and cover. Marinate in refrigerator several hours or overnight. Stir occasionally. Makes 7 cups. SEASONED GREEN BEANS cups frozen green beans 3 ingredients and cover and steam slowly until beans are tender. SKILLET BROWNED POTATOES 4 medium potatoes, scrubbed and cut into six pieces Tbsp. oil Vi tsp. garlic powder Tbsp. chopped green onion Vi tsp. marjoram 'A tsp. thyme Tbsp. parsley flakes Dash pepper CARROTS & ONIONS medium carrots, cut in slices Vi cup chopped onion 2 tsp. margarine 'A tsp. garlic powder 1 tsp. lemon juice 1 Tbsp. parsley, chopped 3 1 1 1 COOK CARROTS and onions in boiling water for 5 minutes. Add the other ingredients except the parsley. Cook 2 minutes longer. Garnish with the parsley and add a dash of black pepper. Serves 4. DIP cup low fat cottage cheese Vi cup mayonnaise BROCCOLI-CARRO- cultiyou use will increase as you vate a taste by regular use of the herb or spice. T 1 several herbs may result in a more pleasing flavor than one herb used alone. There is no correct amount of herbs and spices to use since it will depend entirely on your familys taste. A combination of HERBS ARE not difficult to little grow and seem to thrive with in well do will partial Some care. shade and others do better in the sun. Herbs can be grown n pots in sunny window sills or patios. Pick herbs in the morning to preserve their natural oils. Dry them where it is hot but not in direct tsp. powdered lemon rind Put ingredients in blender and mix well. 1 sunlight. You can also frqeze some herbs such as chives and parsley. Once prepared the herbs can be stored for a long time in air tight 13 cup vinegar Tbsp. chopped green pepper Tbsp. chopped parsley tsp. salt Vi tsp. paprika tsp. pepper Vi tsp. garlic powder tsp. oregan, crushed 3 cups cauliflower, broken and cooked tender crisp cup carrot strips, cooked to tender crisp 2 1 1 2: Mixture 3 tsp. basil 2 tsp. summery savory containers. STRONG herbs: bay leaf, curry, ginger, hot pepper, rosemary, sage. Medium herbs: basil, celery seed, cumin, dill, garlic, marjoram, 1 - 2 tsp. celery seed 2 tsp. ground cumin 2 tsp. sage 2 tsp. matjoram seed cup chopped onion cup chopped celery tsp. margarine Vb tsp. garlic powder Vb tsp. salt Dash pepper Vi cup water Vi Vi 1 1 1 SV COOK ONIONS and celery in margarine in a nonstick frying pan until onion is clear. Add remaining DO NOT peel potatoes, cut and place in saucepan with hot water and cook covered about 10 minutes. They should be slightly undercooked. Heat the oil in a frying pan. Add the onion and stir 1 Vi Tbsp. Worcestershire sauce tsp. dill weed Vi tsp. onion powder Vb tsp. garlic powder 1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained Vi cup shredded carrot PLACE cottage cheese, mayonnaise, Worcestershire sauce, dill weed, onion powder, and garlic powder in blender or food processor, blend until smooth. Stir in broccoli and carrots. Place in small for a minute. Add the potatoes that have been drained, and stir until bowl. Refrigerate for several coated with the oil. Sprinkle on the hours. Serve with a bowl of fresh cut, crisp vegetables, such as carseasoning. Cook potatoes until rot sticks, cucumbers, cauliflower brown and tender. Serves 6. and radishes. : |