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Show Sft T Sf V t$ I TW n. v t y , ,4--7 f v"5'- t 99'- - . '- -' , J A Tfiin n4f flmimii i ifr g irftffci l - I r s iii'iiVffiii - A. . s j- j HifniFnii rtrml SECTION DAVIS COUNTY CLIPPER, MAY 25, 1983 inti Gourmet Cooking For Working Women When you find you have to prepare an unexor guests, pected meal for make a and want to you your spouses boss, favorable impression but you just dont have the time to prepare a meal from scratch-wh- at do you do? out-of-to- IF THAT DESCRIPTION fits the dilemma you find yourself in periodically, take a second look at a reliable convenience item we sometimes forget: convenient, high quality recipe-read- y ingredients packed in a can! The menus and recipes below are designed specifically for these occasions. Each meal can be prepared in a very short time, and you may rest assured that everyone will rave and wonder how you did it all in such a hurry! YOU DONT need to feel like you have to apologize or that youre cheating your guests, because you simply arent! Every dish tastes like it was carefully so you dont need to worry or make excuses to anyone. The next time you find yourself in a situation with little time to spare and company arriving cans of ingresoon, pull some easily-store- d dients off the shelf, and get started preparing a meal certain to impress even the most finicky guests! hi wr Its All In The Beating g continued on page 2 Its a problem not easily By DONETA GATHERUM r it Take several eggs, combine with milk, add fruit, meat, cheese, vegetables or flavoring and beat, beat, beat. Bake in an oven until the top is firm and you have a souffle. This versitile dish can be served at breakfast, brunch, lunch or supper. It can be used as a side dish or a main course. THE SECRET to a successful souffle is found in the entomology or history of the work. Souffle is from a French root word meaning to puff. This puffing trait can only be achieved by beating the eggs and milk together well. There are as many variations on the simple egg and milk souffle dish as there are recipe books. The most common souffle is made using cheese. This basic recipe can be altered by adding ham, chicken, spices and mushrooms. CHEESE SOUFFLE Tablespoons butter 4 Tablespoons flour 1 cup milk 1 Vi cup grated cheese V2 tsp. salt Vi tsp. Worcestershire sauce 3 eggs, separated 'A tsp. cream of tartar MELT BUTTER and stir in flour; add milk and cook, stirring constantly, until mixture thickens. Add cheese and seasonings and stir until cheese is melted. Remove n from heat and add egg yolks. Beat whites to a of cream tartar over the surface froth, sprinkle just and continue beating until stiff but not dry. Pour cheese sauce over beaten whites and blend gently. Pour into a greased baking pan and set in a large pan of simmering water. Bake in a slow oven (325) for about 50 minutes or until firm. Serve plain or with mushroom sauce or cream sauce to which ground cooked ham and a dash of prepared mustard has been added. well-beate- HAM-CHEES- E ASPARAGUS 3 i a SOUFFLE To the above recipe add 3A to 1 cup ground, cooked ham to the cheese mixture just before folding it into the beaten egg whites. Asparagus Souffle is a different late Spring dish. Serve it with a cheese sauce or a Hollandaise sauce. SOUFFLE cup cooked, pureed asparagus Vi cup cracker crumbs 1 tsp. minced onion 1 tsp. salt Dash of pepper 1 cup cream or evaporated milk 4 eggs, separated 1 COMBINE asparagus, crumbs and seasonings. Add the cream to the beaten egg yolks and stir into the asparagus mixture; fold in the stiffly beaten egg whites. Turn into a greased baking dish, set in a shallow pan of hot water and bake in a moderate oven (350) for 50 minutes or until firm. A spoon bread souffle is an ideal main dish for a brunch. SPOON BREAD SOUFFLE 1 cup yellow commeal 2 cups boiling water 1 Tablespoon butter or margarine IV2 tsp. salt 4 eggs, separated V2 cup milk xh cup sifted flour 2 Tablespoons baking powder 2 Tablespoons sugar SPRINKLE commeal on top of boiling water; add butter and salt and cook for 5 minutes, stirring until mixture is thickened and smooth; remove from heat and let cool. Stir in egg yolks and milk; add flour, baking powder and sugar which have been sifted together; beat well. Beat egg whites until stiff but not dry; fold into commeal mixture. Pour into greased baking dish (allow plenty of room for rising), bake in a hot oven (400) for 30 to 35 minutes or until firm. Serve from the baking dish with plenty of butter. solved, to prepare a delicious meal with little preparation time. well-beat- 'mlwM e si 5 rfl !! vVvil 1 1 r4 V-- L fh Mf Watch Diets Fatal To Arteries V i...: J &- 'w'i, jt By LELORD KORDEL Number Seventeen of a Series Arteries are seldom mentioned these days without the companion words hardening and cholesterol. A lot of misconception has arisen from reports issued by physicians and medical laboratories on the need to "limit the diet to avoid hardening of the arteries (arteriosclerosis), the condition which sometimes leads to a heart seizure or to ruptured blood vessels in the brain. That is why my sixth and final commandment is, Young arteries above all else. e substance found in every Cholesterol is a living cell. Since cholesterol occurs in all living matter, we know fat-lik- its essential to the body. It has been established beyond all doubt that the body can manufacture its cholesterol needs. Further, we know that under normal conditions excess, unwanted amounts of this fatty substance can be destroyed in the body. But the most important thing for you to remember about cholesterol is this: The consumption of heavy starches causes deposits of cholesterol to form in the body, mainly in the arteries. CHOLESTEROL BLAMED Today, some medical scientists place the blame for too much cholesterol in the blood on foods that actually are valuable sources of nutrition-chee- se, egg yolk, liv er, gland meats, and unsaturated vegetable oils. Diets are being prescribed that greatly restrict the use of these excellent foods. Also prohibited are pork, pies, of which, rich cakes, cookies and all fried foods-no- ne of course, should be given a place in any diet. Nothing, however, seems to be said about white bread, devitalized cereals, white rice, macaroni and h items. similar Now lets check into the practical wisdom of these low-fdiets currently being prescribed indiscriminately for persons suspected of having hardened arteries. 'Jkszar&ik pure-starc- at continued on page 2 r V.. u t - e Jf'J? ' ' |