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Show t i 11ms I lensio 1 t 1 ? REFLEX JOURNAL BULLETIN LEADER SEPTEMBER 16, 1982 Beginning Cooks Find Success With Quick breads By DONETA GATHERUM Beginning cooks can find success with little practice when they choose to make muffins or biscuits, two favorite quick breads that can be served with any meal and at any occasion. MUFFINS SHOULD be stirred just until ingredients are blended but not until the batter is smooth. Richer muffin mixtures may be stirred somewhat more. Overmixing makes muffins slow to brown, smaller and tough with long For Lola Chapman, cooking has been a necessity and a tunnel-lik- e rewarding hobby. Cooking; Her Useful Hobby SCONES By DONETA GATHERUM WEST POINT Combine: 1 cup boiling water 'A cup butter Vi cup sugar or honey 2 tsp. salt - As I was raising my famiand one daughter, I decided if I of sons ly eight was going to have a hobby it had better be something useful, says Mrs. Lola S. Chapman. Cooking has been a necessity as well as a challenging and rewarding hobby. -- 2 eggs 6 ounces canned milk or 6 ounces water In another bowl mix: DESCRIBING herself as one of those Smedleys from Syracuse, Lola Smedley Chapman says she was raised in a family of five boys and two girls. My sister was an accomplished seamstress. I took more to cooking, ' she cup warm water rounded tablespoon yeast (Mrs. Chapman says there is a new yeast on the market from France that is superior to other brands) 1 tsp. sugar or honey 1 1 says. ADD ONE cup of flour to the first mixture before adding the eggs. Next add the yeast mixture. Keep adding flour until it makes a soft dough. If you are mixing by hand, knead well and let raise until the dough doubles. If you use an electric bread mixer, you dont have to let the dough raise. Roll dough out to about Vi inch thickness. Cut off pieces and set aside. Let the pieces raise. Cook scones in about an inch of hot oil in a fry pan. Drain on a paper towel. Scones can be served with many different fillings such as honey butter, jam, chicken pie filling, barbeque, salads. Young children like to use their imagination and create their own The Chapman family lived in Mountain Green for 15 years while husband, Ray, worked in the construction business. NEARLY TWO years ago, they moved back to Davis County, settling in West Point. The lovely Chapman home was designed by husband, Ray and son, Jeffery. The front room features a unique stone-face- d fireplace with solid wood bookcases on the sides. A stranger feels completely at home when visiting with Mrs. Chapman. As Mrs. Chapmans family members reached the age to serve LDS missions, she decided to help finance her sons missions by working. Sales was the field most suited to her For the past 20 personality and has been a very successMrs Chapman years, ful salesperson for many different companies, Currently, she is on the Western Region Advisory Board for the Creative Circle Company. This organ ization markets five needlecraft projects by setting up home teaching meetings. Mrs. Chapman was the first person hired in Utah to work for Creative Circle. She enjoys this line of products because it gives her a creative outlet while she is earning money. Mrs. Chapman is now skilled in latch-hoo- k work, needlepoint, counted cross stitch, crewel arid the latest craft, Stitch-N-Stupictures. life-styl- fillings. WHILE TRAVELING in Austria, Mrs. Chapman discovered how to make ham rolls. This dish is suitable for many occasions including luncheons and showers. HAM ROLLS e. . Take potato salad or another favorite salad ham. and roll it up in a thin slice of Decorate the roll with cream cheese pushed through a pastry tube. Cut thin slices of carrots into the shape of flower petals. Garnish with parsley. MRS. CHAPMANS potato salad is easy to make. Combine diced boiled potatoes and hard boiled eggs. Add a little onion or onion salt cover with a dressing made from Miracle Whip, xh to 1 tsp. honey and 1 tsp. prepared mustard, thinned with milk or canned milk. Just before serving, add fresh cucumbers and radishes. The cucumbers will make the salad watery if added too soon. Mrs. Chapman uses honey in coleslaw dressing also. It gives a special tang to the flavor. ff THROUGH HER career in selling, Mrs. Chapman: has had opportunities to travel to many metropolitan cities. Whenever she leaves home to visit another city, she makes it a point to eat in the finest restaurants. She always takes a notebook with her when she dines out . Its surprising what you can learn about cooking from the best restaurants, she says. ANOTHER FAVORITE recipe is Butter Crust Chicken Turnovers. Use your regular pastry dough recipe only substitute butter or margarine for the shortening. Dont add salt. Mrs. Chapman believes good tools in the kitchen i s one way to make every homemaker a successful cook. She is grateful to her husband who has seen her need for good kitchen equipment an d has provided her with the best. BUTTER CRUST CHICKEN TURNOVERS Filling: Take a package of 4 chicken breasts and steam until tender. Flavor with onion salt while cooking. Melt Vi square of margarine and saute about one bunch green onions, a hand full of parsley and as many mushrooms as you want. Soften an 8 ounce package of cream cheese Seven of the nine Chapman children are with a fork. married. There are 28 grandchildren in the SNIP COOKED chicken with kitchen sheers famil y. One of the family traditions Mrs. Chap- into one inch pieces. Add all the ingredients man has established with her children and together. Flavor with salt, pepper or onion salt. Roll pastry dough out and cut into gran- dchildren is a Sunday night scone supper. Whenever her children are nearby on Sunday circles (a metal can works well as a pastry evei ling, they know if they drop in they will be cutter) sened scones with one or more of several Put a tablespoon of filling on one side of the favorite toppings. dough and press the edges with a fork to seal. i L Slit the top to allow the steam to escape. Bake on a cookie sheet at 400 degrees for about 15 minutes. AFTER THE turnovers are baked, take the broth from the cooked chicken and bring it to a boil. Thicken it with cornstarch. Add a little cream or canned milk (optional), add 5 drops yellow food coloring. Spoon gravy over the turnovers. , When Mrs. Chapmans young family was growing up, they lived near a large open irrigation ditch. Mrs. Chapman kept the small boys inside whenever she was cooking because she feared they would fall into the ditch. The results of this action is that all her family members are good cooks. One favorite dish each member of the family enjoys cooking and eating is a Spanish Casserole. SPANISH CASSEROLE Brown 1 or 2 pounds hamburger. Saute an onion and a green pepper (optional). Mix and season with onion salt. Add 1 tsp. chili powder or taco flavoring. Place in a baking dish. POUR TWO cans of plain vegetable soup and about 'A can of water for each can of soup over the hamburger mixture. Stir. Top with whipped, salted potatoes around the edges. Sprinkle grated Cheddar cheese on the top of everything. Bake in a microwave for about 15 minutes or in a conventional oven at 300 degrees until the cheese melts. Serve with a tossed salad. HALIBUT is a different main dish that can be used to replace red meat. Mrs. Chapman buys halibut fillet because there is no waste and the fish is not stringy. Cut the fillet into 3 or 4 pieces. For each cup of prepared biscuit mix (commercial or homemade) add 1 egg, Tablespoon vinegar, a dash paprika, a dash onion salt and enough water to make the batter stick to the fish. Dip the fish into the batter and deep fat fry until the fish is brown. Mrs. Chapman suggests using a small pan for the fryer because it saves oil and the fish cooks fast. 1 ONE VERY important appliance in Mrs. kitchen is an electric bread mixer. Her whole wheat bread turns out extremely well by using this device. The time normally used in allowing the dough to raise is eliminated when a bread mixer is used. Chapmans WHOLE WHEAT BREAD Use freshly ground wheat flour cup warm water Tablespoons yeast 1 tsp. sugar or honey (honey works better in wheat bread) Set mixture aside 1 2 THE MAIN REASON Mrs. Chapman started working was to help support her boys in missions. Seven of the eight boys in her family have served LDS missions. The youngest is still livi ng; at home. He will attend Weber State College this month. cells. Muffins are a drop batter. They are leavened by the carbon dioxide gas which is released when milk comes in contact with the' baking powder or soda. Combine AVi cups hot tap water and 7 cups whole wheat flour. Beat together well. Add 23 cup oil and 23 cup honey, 2 scant Tablespoon salt, Vi c. instant potatoes, 2 or 3 eggs and continue beating. Add yeast mixture, continue adding flour until the dough is soft but not sticky. It will leave the side of the bowl. If using a machine, beat 8 to 10 minutes. By hand, let the dough double in size. PLACE DOUGH into fruit cake size tins. Let raise in tins. Bake at 350 degrees for 25 to 30 minutes. PLAIN MUFFINS cups flour 3'j tsp. baking powder Vi tsp. salt 1 to 2 Tablespoons sugar 2 1 egg 1 cup milk Tablespoons shortening or fat 2 BREAK THE egg into a mixing bowl, beat it. Add the milk and melted shortening. Measure dry ingredients and add them through a flour sifter to the other ingredients. Mix quickly and drop into buttered or lined muffin pans. Bake in a hot oven (400 degrees) from 25 to 30 mi- -. (' nutes. Variations on the muffin recipe are endless. For example, whole wheat flour can be substituted for white flour. Graham muffins are made by adding 1 cup white flour and 1 cup graham flour to the wet ingredients. Sour milk can be used instead of sweet milk. Increase the amount by Vs cup and use ' teaspoon baking soda and 2 teaspoons baking powder. Molasses may be substituted for sugar. Raisins, nuts or dates can all be added to the ingredients. One teaspoon of tart jelly added to the top of each muffin is a tasty idea. BISCUITS are as versatile and easy to make as muffins are. Again, the dough should be lightly mixed. Cut in the shortening until the mixture resembles coarse crumbs. Add liquid all at once and stir just until the dough follows the fork around the bowl. If the biscuits are to be rolled, knead the dough gently for one-haminute. If the dough is sticky, it can be kept in a refrigerator for 0 minutes before baking. Biscuit dough should not be pressed down with a rolling motion but should be gently patted" out with several successive touches with the rolling pin. This standard cloud biscuit recipe is suitable for either drop or rolled biscuits. lf 30-6- |