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Show V I f ( t y S f ! fDavi$ I 0 j JULY 15, 1982 ReJIex Journal Bulletin Leader 5 Favorite Cook Learned Cooking Stirring At Stove neolLaVonGanJiners close friends of the best cooks I know. She is one She wrote, makes delicious spaghetti, stir frys, chocolate cake, and ginger cookies, hot rolls, cinnamon rolls, lemon and barbecues baseball had many apple pies. Shes family dinners. Shes just a great cook. Learning to cook started at a young age for LaVon Gardiner. She says she can remember standing on a chair stirring food cooking on the stove. From this early beginning, cooking has continued to be a very important skill and hobby that Mrs. Gardiner enjoys and shares with others. Besides feeding the little league ball teams her husband is always coaching, Mrs. Gardiner gets satisfaction out of sharing her talents with others. She has given numerous cooking demonstrations and classes for church and civic groups. Although LaVon and her husband, John are both natives of Utah, they moved around the country for many years because of Johns employment with the treasurery department of the U.S. government The Gardiners lived in California, Florida and Texas before moving to Syracuse 13 years ago. For the past 4 12 years John has worked for the Syracuse Police Dept. Mrs. Gardiner is employed at North Davis Jr. High School as a teachers aide in the Title I program. She enjoys working with school children very much. LaVon Gardiner would probably prefer you to wait until mealtime (or after) to sample her delicious-lookin- g rools. There are four boys in the Gardiner family. All have been active in various sports programs and Mrs. Gardiner has spent many hours following her sons in their activities. Their oldest boy is now a first lieutenant in the U.S. Air Force stationed in Europe. The second son is a senior at Weber State majoring in computer science and math. The Gardiners third child is attending the U. S. Air Force Academy, and their other son is still in high school. Mrs. Gardiner likes oriental foods. She became interested in wok cooking while she was preparing a lesson on oriental food. One of her favorite wok recipes is Stir Frys. A small amount of vegetable oil, preferably peanut oil is placed in the bottom of the wok pan. A small amount of garlic is added to the oil along with some fresh ginger root. Any number of fresh vegetables can be combined to make a tasty stir fry dish. Mrs. Gardiner uses whatever is on the market or available from the family garden. Cabbage and Chinese cabbage are very delicious prepared this way. Mushrooms add good flavor. Green onions combine well with other vegetables. Sugar peas, carrots, cauliflower and almost any other vegetable can be cut up and prepared in stir frys. Avoid using green beans and com. Mix the cut up vegetables in the oil and stir frequently. As the vegetables cook move them from the bottom of the wok pan to the sides. Pieces of chicken, pork or beef can be added to the vegetables for variety. If a person doesnt own a wok cooker, an electric fry pan can be used. Quick com sticks from Mrs. Browning is another favorite recipe from LaVon Gardiners file. These go over well with company and are easy to prepare. Melons Have Quenched Thirst Since The Pharoahs W hen the Israelites wandered in the wilderness after their departure from Egypt they longed for the melons they had enjoyed in the land of the Pharaohs (Numbers 11:5). Bible scholars are convinced this reference spoke of muskmelons and watermelons since both have been cultivated for thousands of years in Egypt. Funerary paintings show pictures of muskmelons as far back as 2400 BC. Sumerian records from before 2000 BC mention melons. by Columbus on his second voyage. It was not until after the Civil War that they become a popular crop. The cantaloupe has a great deal more vitamin A than casabas or honey dew melons. When youre buying a muskmelon these are the things to look for: a ripe cantaloupe has a definite fragrance at the stem end, the netting is well raised, coarse, dry and grayish in color with the background behind the netting light in color. Ripe casabas, which are plentiful during October and November, have a rough rind and wrinkled furrows lengthwise with no rind. They netting and a buttery-yellohave little fragrance compared with other melons. Persian melons have a deep green rind evenly covered with a fine netting similar to a cantaloups with a rich orange-pin- k flesh and pleasant aroma. Usually melons are eaten as is so most recipes cover ways to serve them fresh. The following two recipes will add variety to your melon dishes. Pliny, the Latin writer of the First Century AD, observed that no other garden crop parted spontaneously from their stem when it was ripe. In his day melons were served with a dressing made of pepper, herbs, honey and vinegar. Botanists agree melons orginated in the ancient lands of the Medes and Persians. The word musk is Persion for a kind of perfume. Cantaloupe comes from Italy where the true cantaloupe was introduced from Armenia. The muskmelon was brought to America w Can-talup- Whos Your Favorite Cook Whos the best cook you know Is it your mother, wife, sister, A new feature, Favorite street the down brother, a neighbor Bulletin Leader readers into the Journal Reflex will take Cook, home's of some of North Davis best cooks who have been nominated fill in the coupon and mail to : by you. If you have a favorite cook, Filling 2 cups melon, whirled in blender before measuring 1 Tbsp. gelatin 14 cup lemon juice 4 eggs 34 cup sugar 12 tsp. salt 14 cup water Pare the melon and remove seeds. and blend at top speed. Add melon PERSIAN PIE MIRIAMS MELON CUP Use honeydew, watermelon, cantaloupe or other melons cut into balls. A combination of several colors is best. For each cup of melon balls use 1 Tbsp. honey dissolved in 1 Tbsp. lemon juice as a dressing. Toss lightly and serve in chilled sherbet glasses. Garnish with a sprig of fresh mint This recipe is similar to one served in Rome at the time of Christ CINNAMON ROLLS Mix and let cool until lukewarm 2 cups scalded milk 1 square margarine 13 cup sugar 1 tsp. salt While this is cooling mix and let sit it gets bubbly. until 2 Pkgs. FAVORITE COOK Reflex Journal Bulletin Leader 197 No. Main, Layton, Utah Cooks Name Address City (Office) Phone (Home) Your Name Your Phone (Home) cook. Why you are nominating this , (Office) yeast 14 cup warm water 14 tsp. sugar pinch of ginger Add yeast mixture to lukewarm milk mixture. Add two beaten eggs and two cups all purpose flour. Mix well (I let my mixer do the work and beat for about two minutes). Add enough flour to make a soft dough (5 to 5 12 more cups). Pat a bit of oil on top of dough to prevent drying. Cover and let rise until double in bulk. Punch down. Roll on floured board and spread with the following mixture: Crust 1 12 cups graham cracker crumbs 12 cup powdered sugar 6 Tbsp. melted butter dash of salt Mix well and press into bottom and sides of pie pan. Bake at 350 degrees for 10-1- 2 minutes. Cool. QUICK CORN STICKS Place one square margarine in a very large dripper pan (18x14). Place in oven at 375 degrees. Mix one cup creamed style com with 2 cups Bisquick or any biscuit mix. Knead ten times on a surface dusted with biscuit inch thickness. mix. Roll to one-hal- f melted with Take pan margarine from the oven. Cut dough into strips the size of your index finger. Place dough strips in the melted margarine and turn them so mithat tops are buttered. Bake 0 until oven 375 nicely nutes in a degree browned. This tastes great with baked ham, chicken dishes or roast beef. 3 Roll up as for a jellyroll and cut into 1 12 inch slices. Place slices on greased pan and let rise until double in size. Bake at 375 degrees until golden brown (about 25 minutes) and frost while warm. you have 2 cups. Melt gelatin in lemon juice and set aside. Beat egg yolks in top of a double boiler and add 14 cup sugar, salt and water. Cook over boiling water to a custard-lik- e consistency. Add gelatin and stir well. Set aside to cool. Beat the egg whites until stiff and add remaining one-hacup sugar slowly while still beating. Fold together the custard, egg whites and melon. Fill the pie shell heaping full and refrigerate. Serve with a small sprig of mint on each piece of pie. lf Note: to make twists prepare as for cinnamon rolls except after spreading sugar mixture over dough cut dough into strips 2x10 inches and fold in half with sugar mixture in the center. Twist the folded strips as you place on greased cookie sheets. Let rise until double in bulk. Bake 375 degrees about 25 minutes and frost while still warm. 1 cup sugar tsp. cinnamon 34 square margarine, melted Dice until FROSTING Heat together 14 cup milk and 23 square margarine. Add one pound powdered sugar and 1 tsp. vanilla. Note: At first the dough is rather sticky but after rising it isnt as sticky and is easier to handle. DINNER ROLLS milk cup 12 cup shortening 14 cup margarine 14 cup sugar 12 tsp. salt 1 pkg. yeast 14 cup warm water with a pinch of sugar and a pinch of ginger added 2 beaten eggs 4 cups flour 1 Heat milk, margarine, shortening, salt and sugar just until the shortening is barely melted. Set aside to cool. Mix yeast with warm watsr. Let this work until foamy. Add to lukewarm milk mixture. Add 2 cups flour and beat with mixer for two minutes. Add eggs and one more cup of vlour. Beat two more minutes. Add 34 cup flour and stir in with wooden spoon. Pat a bit of oil on top of dough. Cover bowl and let rise until double then punch down. Put final 14 cup flour on board. Pat dough on floured board to about 12 inch thick. Cut dough in circles with a glass. Dip bottom of each circle in melted margarine and fold in half with margarine in the center as for Parkerhouse rolls. Place on greased cookie sheet Brush a little melted margarine on top. Let rise until double. Bake at 400 degrees until golden brown. 01 |