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Show REFLEX JOURNAL BULLETIN LEADER AUGUST 26, 1982 mansions Imagination In Cooking Leftovers , - BEAN SOUP - Cook white beans until tender. Brown 1 pound deer meat with Vz onion and add 1 quart tomatoes, bell pieces and 4 hot chili cortidos Season with chili powder, cumin, garlic salt and pepper to taste. KAYSV1LLE - Imagination in cooking has especially in the preparation of earned Janalee Perlac the title of Favorite Cook. -- It' k left-ove- THE SURPRIZE Ring as good tasting. "' A NATIVE of Kaysville, Janalee started cooking when she was very young. Her father passed away when Janalee was only 10 years old. Because her mother worked outside the home, Janalee was expected to help with many household chores including cooking. My mother taught me well, Janalee says. I 'O '"7' THE PERLAC family enjoys participating with friends and relatives in many outdoor sports including camping and bow hunting. Both Janalee and Joseph shoot bows. They belong to an archery league and have won many trophies for their shooting skill. This year for the first time, Janalee and Joseph accompanied by their two small children will spend a week bow hunting in the high Uintahs. as well SURPRIZE RING Melt 3 Tbsp. butter and pour into ring pan Sprinkle with 3 Tbsp. brown sugar slice 5 maraschino cherries in half, place cut side up in bottom of pan. Add ; nuts, if desired Batter: really enjoy cooking." AFTER GRADUATING from Davis High School, Janalee started working at Miller Floral. She met Joseph Perlac who was also employed at Millers. Mr. Perlac is a native of Hawaii. Not long after their meeting, Janalee and Joseph were married. Now, they are the parents of two delightful, beautiful children, two year old Koa and Keola. is attractive 2 cups Bisquick 23 cup milk has imaginative ways Learning to cook out of necessity while still oung, Janalee Perlac of Kaysville to cook leftovers. ONE OF THE most rewarding jobs Janalee has ever held was that of a school cook for three years at Burton Elementary. Learning to cook in large quantities was a challenge. Janalee adopted many of the recipies used by the school lunch program to her own home use. Speaking of cooking with Janalee says, I never use a recipe. I just save I things and then add fresh ingredients to what made-udishes have. My family enjoys these and we save money by eliminating waste. CANNING MOST of her own fruits, vegetables, jams and jellies is another way Janalee keeps her food bills low. left-over- We spend only about half what other people do for our food supply, Janalee believes. STIR WITH fork until stiff and slightly sticky. Shape into 12 small balls. Roll in melted butter then cinnamon sugar (Vz cup sugar 1 Tbsp. cinnamon). Place in pan and bake at 400 degrees for 25 minutes. Janalees pie crust uses lard instead of vegetable shortening MIX AND DIVIDE into three balls. Roll each one out with as much flour as possible and as thin as possible. Cover with flour lightly and roll up tightly then slice. Unroll and spread on a board. Cover with a dishtowel. Let dry. ONE FAVORITE recipe Janalee likes to share with others was handed down to her Homemade from her chicken and noodles is one recipe many readers will enjoy trying. HOMEMADE CHICKEN AND NOODLES Boil one whole chicken, debone and return to juice when approximately ready to eat, put potatoes on and put noodles in chicken. Pour noodles over potatoes. 3 well beaten eggs (till frothy) 1 teaspoon salt Enough flour to make stiff and slightly BEAN SOUP is an original recipe Janalee developed once when she was experimenting with chili. Using deer meat is one way to save PIE CRUST Vz cup lard IVz cups flour 1 tsp. salt p CUT LARD into flour and salt Add enough water just to make dough hold together. Roll out for use. This dough makes good money. tacky. U r The Great Danish Sandwich The Danes are famous for open-face- d which they call smorrebrod literally, buttered bread. Each is an artistic arrangement of ingredients, ranging from meats and seafood to fruits and jellies, on a buttered slice of bread food) or crisp cracker. large Here are some suggestions for Danish-styl- e sandwiches rich enough in protein to be served for lunch smaller versions make easy, delicious snacks, appetizers, or party canapes. One note: Start with a firm bread that wont get soggy or break down once you add the topping. Spread it evenly but lightly with butter or margarine. Top buttered rye bread with several thin slices of salami, overlapping to fit; garnish with cucumber twists. Top buttered rye with lettuce, then a generous amount of drained, flaked canned salmon. For garnish: (fork-and-kni- fe a dollop of sour cream, shredded lemon peel. Butter a slice of whole-whebread and cover it with thinly sliced roast beef; garnish with cucumber twist, a tomato wedge, a sprig of watercress, crumbled canned French-frie- d onions. Add a little prepared mustard to softened butter or margarine and spread on a slice of pumpernickel, then add slices of cold roast pork, a twist of orange, dabs of currant jelly on each side of the twist. pre-dinn- er On buttered white bread: leaves of Boston lettuce; small, cooked, sfiellcd, deveined whole shrimp; mayonnaise, salmon caviar, dill sprig. On buttered rye, arrange thin tomato slices, asparagus spears rolled with thin slices of cooked turkes. Garnish with crumbled blue cheese, a spray of parsley. Butter a large rye cracker and slices, cover with drained whole sardines, a lime twist. Home Canning Tips Home canned foods stored in dark, cool places below 70 degrees will keep their best flavor quality for a year, according to USU extension nutrition specialist Georgia d foods Lauritzen. However, stored in direct sunlight, near hot pipes, above a range or refrigerator or in kitchen cabinets can lose quality much faster. home-canne- CAN THE Best; The quality of canned fruits and vegetables will be no better than the quality of the raw foods used. For the best flavor, USU extension nutrition specialist Georgia Lauritzen suggests using only young, tender freshly harvested fruits and vegetables. Avoid Iodized Salt: Use pure granulated pickling salt or table salt that is not iodized when making Pickles. Lauritzen says iodized table salt causes pickles to turn dark. Salt is not necessary for processing home canned foods, according to Lauritzen. Salt is used only for flavoring canned foods. CHECK JARS: Jar defects are responsid food spoilage, ble for most Be sure to check Lauritzen. to according the sealing edge of canning jars for nicks, cracks and sharp edges. Blanching Required; All vegetables except green pepers should be blanched or heated before freezing. This stops the enzyme action and helps preserve color, flavor and texture. home-canne- FOOD SHOULD be frozen as quickly as possible afber blanching, so dont overload your freezer. Nutrition specialist advise putting only as much food in the freezer as will freeze in 24 hours. This is usually about two or three pounds per cubic foot of freez- er space. Sandwiches For School Lunch By DONETA GATHERUM With the beginning of school next Monday many mothers will have to decide if her children should take lunches from home or buy the hot school meal. In an effort to economize and provide a balanced meal for parents and children alike more families are choosing to brown bag it. BREAD IS the basis of almost all box lunches and sandwiches are the most convenient way of carrying foods that are to be eaten with bread. To avoid the Oh! Not that again statement from family members offer variety in your sandwiches. DIFFERENT KINDS of breads such as nut breads rye, pumpernickle, may be used to make the packed lunch more enjoyable. Muffins and rolls can be substituted for conventional sliced bread on occasion. If the butter or margarine used for the bread spread is creamed it tastes better. multi-grain- s, SEASONED AND sweet fillings offer many variations. Seasoned fillings may include meat, eggs, cheese or vegetables. If meat is used, it may be cut in slices or chopped and mixed with a sauce. Only half as much meat is required when it is chopped and mixed with a salad dressing. Seasoned fillings added to the plain salad dressing allows even more creativity. SWEET FILLINGS include jams and jellies, preserved or dried fruits, bananas and nuts. Some sweet sandwiches are good substitutes for cake or cookies. Breads containing sugar or molasses are most pleasing when used with a sweet filling. Chopped dates, apples and nuts mixed with salad dressing make a pleasing filling. Many sandwich fillings can be made up in a large quantity and stored in the refrigerator for several weeks. THIS RANGERS Sandwich filling keeps well when packed into a jar with a lid and stored in the refrigerator. tight-fittin- g The envy of the school lunch bunch RANGERS SANDWICH FILLING (12 oz.) can spiced ham, ground or finely chopped d 2 eggs, finely chopped 3 pimientos, ground or finely chopped 1 small (4 oz.) can minced ripe olives 6 Tablespoons mayonnaise 1 Tablespoon (or more) prepared mustard Vz teaspoon Worcestershire sauce Salt to taste Dash of Tobasco sauce (optional) 1 used to give variety. It is a good idea to divide the mixture into two or three portions and season each differently. hard-cooke- BOLOGNA GOES farther when it is combined with cream cheese. Mash 3 tablespoons cream cheese until soft then blend in 1 tablespoon milk, 1 tablespoon softened butter or margarine and Vz teaspoon lemon juice. Add 1 cup ground bologna, 1 tablespoon minced onion and Vz teaspoon prepared horseradish. This easily prepared cheese spread is excellent for lunch box sandwiches or special party hors d oeuvres. Different seasonings can be VARIETY CHEESE SPREAD 1 pound cheddar-typ- e cheese (any cheese may be used; processed cheese is excellent) 1 can evaporated milk seasons to taste (Suggested seasonings are: smooth-meltin- g minced chives, garlic, pimiento or parsley, chopped olives, pickle relish, Worchestershire sauce, prepared mustard, paprika or Caraway seed) GRATE CHEESE or cut in small pieces. Put cheese and milk in top part of double boiler; cook over hot water, stirring constantly, just until cheese melts. Remove from heat and season to taste. Pour into desired container, let cool and store in the refrigerator. |