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Show J f ) July 29, 1982 Leader Bulletin Journal Reflex Saves Food Preparation Quanity A major portion of Mary Earls day is spent caring for five children. By DONETA GATHERUM CLEARFIELD One of the most organized women in Davis County is Mrs. Stan (Mary) Earl of 99 W. 750 N., Clearfield. MRS. EARL is a graduate of WSC with a degree in elementary education and child development. She also has a certificate in learning disabilities. She is the mother of five children under six years of age. She says the major portion of her day is spent getting her family up, feeding them and dressing them. Somehow she fits many other activities into her daily schedule including riding a bike five miles each morning, serving in the Primary presidency, learning sign language and teaching piano students. MARY IS devoted to her children and does many thing to help them grow and develop. Jason and Jeanna are both five years old. They are 1 1 months apart. Rod, the third child, is three years old. Steve is two and Jana, the baby, is four months old. Jeanna was born with a kidney malfunction that has given her health problems. She has been slow learning to walk and does not yet respond as most five year old children do. Mary accepted the challenge of raising Jeanna by getting an education in the learning disability field. She is learning sign language because this may be a helpful took in getting Jeanna to talk. MRS. NORMA Earl, Marys says She still has time to make the most delicious sourmother-in-la- dough pancakes, lemon merrangue pie, fortune cookies and decorated cakes. Mary says she trys at least two new recipes each week. She keeps two recipe files, one for old standby recipes that she uses and likes and one for recipes she has gathered and wants to try. As new recipes are used, they are discarded or transferred into her tried d box. and found-to-be-goo- MAKE AHEAD mixes and frozen dinners are tools Mary uses to help speed up meal preparation. Homemade mixes are stored in gallon plastic containers. Directions for using the mix are taped to the outside of the containers. When Mary cooks certain favorite foods, she triples the amount needed. What is not used up is frozen for future use. Mary even mass produces cold drinks of water for her young family. Each morning she fills a large camping type water cooler with ice and water. This is enough to last her family the entire day. It eliminates constant running to the kitchen sink and endless number of dirty glasses. QUANITITY food preparation saves money as well as time. One of Marys friends calculated that one roll of commercial frozen cookie cost 89 cents. A comparable make-a-mi- x homemade product cost 79 cents for four rolls. Mary enjoys making fortune cookies. She makes them for birthdays, holidays, anniversaries, parties and church events. The slips of paper inside can be funny sayings, wise proverbs, directions for a game, prizes or anything else that is appropriate for the situation. She made cookies for a class her daughter Jeanna was attending and the children were learning the names of different parts of their bodies. The notes in the fortune cookies read touch your nose, or touch your ear, etc. Following then are Mary Earls favorite recipes. pre-scho- For The Sportsman Who Eats What He Catches GROUSE SALAD PHEASANT PIE 2 grouse Vz cup French dressing 1 pinch dry mustard 1 jigger port wine celery hearts 1 cup mayonnaise 1 tbsp. lemon juice 1 tsp. Worchestershire sauce Vz 4 cups stewed pheasant meat 2 cups broth 4 diced raw potatoes 1 onion Vn cup butter 6 tbsp. flour 1 peppercorn Split birds, then cook slowly in salted water remove meat and cut into bite sizes. Toss in French dressing. Just before serving, add chopped celery hearts. Blend mayonnaise with other ingredients, then season to taste. Toss salad in dressing and serve very cold. TROUT IN SOUR CREAM BARBECUED TROUT 1 12 inch trout per person and pepper lemon butter salt Mix all ingredients but potatoes. Line baking dish with rich pastry dough. Season meat and then place alternate layers of meat and potatoes in dish. Cover with broth and top with more pastry. Slash top to permit escape of steam. Cook at 400 degrees until top is brown. Salt and pepper cavity of trout and add a squeeze of lemon. Place each trout on a greased square of foil, salt and pepper outside, and add a pat of butter. Close foil tightly and place on barbecue. Turn occasionally for 20-2- 5 minutes. Serve in foil with a sprig of parsley and lemon wedge. TROUT (each about 12 inches) salt and pepper flour 4 tbsp. butter Vz pint sour cream chopped parsley lemon Clean trout, season with salt and pepper and roll in flour. Brown both sides in butter over high heat. Lower heat and add sour cream. Simmer five minutes. To serve, discard juices and garnish with parsley and lemon slices. Serve with small boiled potatoes and green salad. Favorite Recipes FORTUNE COOKIES Measure exactly like a crepe batter: V2 cup flour, V cup sugar, 2 tbsp. cornstarch, Vz tsp. salt. Mix together in a small bowl. Stir in and beat until smooth with a wire whisk Vi cup vegetable oil, 2 egg whites. Add 9 tbsp. water and mix well. LIGHTLY GREASE crepe pan no need or pancake grill (if non-stic- k Pour one to grease). spoonful of batsize ter (regular eating spoon full) on hot grill and smear around to form a three inch circle. Let brown to golden color. Turn for a few seconds then remove. Place fortune inside and fold to form fortune cookie shape. Do this fast because the dough becomes brittle in a few seconds. you will need approximately 50; a pancake grill allows you to do 4 or 5 at detime. Set the heat to 325-35- 0 if somecookies take the grees; you where, use cupcake paper to protect each one. choice). Roll out dough and cut into four inch circles. Put 1 tbsp. tuna in center of circle. Fold over and prick tops to let steam escape. Seal edges with a fork. Bake at 425 degrees for 10-1- 5 minutes. TUNA TURNOVERS are an item that can be stored frozen in large quanities. Mary puts one or two on top of a bowl of tomato soup to give some extra nourishment and body to soup. They can be served with other soups or with melted cheese over the ANGEL BUSCUITS can be used in many ways including orange flake rolls. They store well in the refrigerator and taste good when heated up in a microwave oven. Turn out on a lightly floured surface and knead lightly. Roll out and cut as desired. Place rolls on greased baking sheet, cover and allow dough to rise slightly about 45 minutes. If dough is cold it will take a bit longer. Bake at 400 degrees until lightly browned, or about 12 minutes. ANGEL BISCUITS ORANGE FLAKE ROLLS top. INSTANT PASTRY Into an electric mixer bowl measure cup water, 1 Vi cups flour, Vz tsp. salt and slice in one stick of margarine. Use flour generously when rolling out Vi Some helps with the fortune cookies are: Use muffin tins to help hold the forms; have fortunes ready, in i. ...gu.,L a. nil iiLHimni i in mi iji mi in Add pkg. active dry yeast 1 TUNA TURNOVERS tsp. herbs (thyme or other Vz iimi.iii.i j.m, mimiiin t .1. r mi rr ' Vi cup warm water 2Vz cups flour Vz tsp. salt Vs Roll Angel Biscuit dough into 12x18 rectangle; melt one-hacube of butter'and mix with 1 cup sugar, grated orange rind (2 tbsp. ), Vi cup chopped pecans. Spread on dough and cut into strips. Stack four strips on top of each other. Cut into two inch wide strips and place in muffin tins (use cupcake liners) bake as directed above. lf cup sugar cup shortening cup buttermilk Vz 1 in order given. Cut in shortening, stir in buttermilk and the yeast mixture. Blend thoroughly. Dough is ready to be refrigerated or made into biscuits. DISSOLVE YEAST in warm wa- ter and set aside. Mix dry ingredients m j ..i r ' J" m am WHILE STILL warm frost with and pow- glaze made of orange juice dered sugar. Sourdough pancakes are much lighter than regular pancakes. As they cook they brown differently so some care must be taken in cooking them! Mary keeps extra sourdough pan cakes for use another day. They taste good warmed in a microwave. SOURDOUGH STARTER The night before you want to use this, mix 2 tbsp. yeast, 4 cups flour (all purpose), 4 cups warm water. Dissolve yeast in small amount of warm water. Add rest of ingredients and mix well, cover. Place in a warm place (closed oven) and let stand over night ORANGE PANCAKES 2 cups sour dough starter 3 tbsp. liquid cooking oil 2 slightly beaten eggs 1 can frozen orange juice 2 tbsp. sugar 1 tsp. salt 1 Vz tsp. baking powder tsp. baking soda. MEASURE OUT starter in a large plastic bowl (not metal). Add oil, eggs, V4 cup orange juice concentrate (save the rest for syrup). Add sugar, salt, baking powder, baking soda and mix well. Cook on greased griddle (or non-sticgriddle. Turn when bubbles form. Cook through. They will be a golden apricot color. SYRUP Mix rest of orange juice concentrate, one cup sugar, Vz cup butter and heat to boiling. Stir occasionally. ; |