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Show Mil'lhMtttKil, 1VS5 FAVORITE COOK Jobs Daughters Dinner Slated ' ri ' CLEARFIELD -- Bethel 15 of Jobs Daughters is holding their Guides Project that will w ta. t include a spaghetti dinner at the Clearfield Masonic Temple, 452 E. 700 S., Clearfield, Oct. 7 from 8 p.m. 1 5-- PRICE IS $3 for those under and $3.75 for adults. Further information is available by calling 4wV 12 773-728- 0. c r. ; i u I Can Cope Classes Set Dealing with the physical and emotional stresses of cancer can be devastating. But the community has a new support program to help both patients and family. Bob Willis and his crew oi c hili cc jokers recently won the Utah State Chili recipe. All impoitam m Bobs chili is the quality of meat and spices. ; f with his secret j LAYTON - When Bob Willis cooks a large pot of chili he is making an investment of $50. The carefully selected ingredients for "Bob's Pot of Gold are not inexpensive. The chili is not the ordinary household variety. It is a prize winning speciality. BOB WILLIS and his chili cocking crew1 won the 1983 Utah State Chili Cook-of- f that was held July 16 in connection with the Ogden Street Festival and the Days of 47 celebration. The prize for first place in the chili cook-of- f was $300 for the competition, an additional $300 to be used to help finance entry in the International chili cook-of- f and a large trophy. Bob admits he didnt win the top state chili prize without help. The members of his Pot of Gold crew were Neva Willis, his wife and Rowena Beavins of THE CHILI prepared for cook-of- f competition is chili without beans. Chili that uses beans is called Texas chili. Thirty-eig- cooking teams participated in the Utah ht I THERE ARE strict international society rules that A team is given four hours to control chili cook-offAll must be cut up, cooked chili. the ingredients prepare and mixed during this four hour period. Nothing can be prepared in advance. The recipe has to make five quarts. Bobs crew normally spends the first hour preparing the ingredients and the remaining three hours carefully and slowly simmering the chili until it is done and the proper blend of ingredients is made. s. V,. IT IS hard work. Judging is done strictly on the basis of taste, A bowl had a team number attached to the underside. Judges taste from each bowl and make their decision. Bob says usually a fairly mildly seasoned chili is preferred by the judges and the public over a hot dish. BOB AND Neva Willis have been cooking with a competitive team for three years. They became interested in cooking chili three years ago when a friend, Art Burgess, introduced them to the activity. Bob claims Mr. Burgess is one of the best cooks in Utah. He has won many contests including the 1982 Utah State Chili Cook-of- f prize. BESIDES WINNING the Chili Cook-of- f honors, Bob's Pot of Gold" took first place at the Utah Restaurant Association competition that was held at the fairgrounds this Spring. Preparing a Pot of Gold" starts with the selection of ingredients. Bob first walks carefully through the local meat freezers to see how the meat is prepared and cut. i': BOB NEXT experiments with different commercial chili powders and spices. He hasnt yet started to grind his own spices or dry his own chili but he observed some of the top chili cooking teams in the nation last year at the international competition did prepare their own dried ingredients from fresh produce. The order the ingredients are added to the pot and the way the additives are stirred all contribute to the quality of the final product. - LAYTON Im glad I opened my own shop, states Sue Cambra, owner of the Hair Design I store in Layton. After a year and a half in business, I find the benefits are very rewarding. We have a good location near a heavy traffic flow pattern. The employees are great. They work well together and are happy. The satisfaction that comes from seeing a business grow and succeed is an experience unlike anything else, Sue claims. BOBS TEAM has a check list of ingredients prepared. Everything is done exactly the same way each time the chili is cooked. g cook would consider giving out the No best recipe ever. Bob is willing to share some chili cooking secrets with the reader. His recipe makes seven quarts. He uses 4 pounds of top sirloin, 4 pounds of pork, 1 pound ground pork and 1 pound ground beef. Although his chili is not highly seasoned or hot, Bob does include jalapeno peppers in the recipe. prize-winnin- SLOW COOKING and constant stirring with a wooden spoon are helps that lead to successful chili Rooking. When the chili is done, it is so well blended that one ingredient cant be distinguished from another. Bob says practice and experimentation are the ways a prize winning chili can be developed. "After you make chili, taste it and ask yourself what is the last best thing that can be added to make this chili better. WINNING THE Utah competition means Bobs Pot of Gold team qualifies for international chili cook-of- f Icompetition that will be held Oct. 23 in Southern California. There will be 67 teams competing in the international contest. The top five gain recognition. First place prize is $30,000 $50 is a good investment when the return can be that great. - THERE IS more to international competition than just cooking a pot of chili. Each team takes with them a group to provide live entertainment. Booths are decoare made. A photographer rated. Special travels with the team. Bob plans to use about 30 people to promote his chili. Attending the international cook-of- f is a great experience. You meet people from all over the world. The entertainment, fun and association with others is as important as competing and winning. Cedar Room of the education center, St. Benedict's Hospital. Meetings will be conducted by Jean Anderson, ACSW, social worker at St. Benedict's and Nancy Pecorella, RN, Val A. Browning Radiation Ther- dietitians, psychologists, HAIR DESIGN I was a dream Sue Cambra had from the time she first completed her training at DeWolffs in Albuquerque, New Mexico until she finally located in her own shop in Layton. The trip from New Mexico to Layton was made because Sues husband, an Air Force man, was transferred to Hill Field. Now he is out of the service, working and attending Weber State. The Cambras make their home in Layton. GUEST SPEAKER during the first session is Jennifer M.D., oncologist with the Val A. Browning Radiation Therapy Center. We are especially interested in reaching newly or WHILE SUE is the owner of Hair Design I, she does not completely dictate the operation of the shop. I consult the five operators before any decision is made. It is really their business too. In fact, two of the operators started working at Hair Design I when it first opened. The clientel at Hair Design I is a good apy Center, St. Benedicts Hospital. ANYONE interested in attending is urged to register by calling Mrs. Pecorella at 0 prior to the meeting. 479-257- Scheduled through Mon- day, Oct. 17 the meetings will feature health professionals. These include physicians, nurses and physical therapists. Community resources will also be represented. h, recently-diagnose- and their families, says Mrs. We feel they can Anderson. gain ideas and support from others who are living with cancer. THE TIGHT, short curl perm is not as fashionable today as it was a few years ago. Sue says people still like the wash and go features of a perm but the curl is loose. Men customers find a beauty and hair styling shop can offer much more than a barbar shop. We do a better job of styling. We dont just curl, Sue says. Mens styles are getting shorter. Slight body perms are increasing in popularity among male customers. SATURDAY is the busiest working day. Perms, cuts and coloring are the services most in demand. Sue says that today people are doing their own hair at home. They dont come in for a set every week. Women and men are more career-orienteThey dont have time to spend in a hair salon. CANCER IS a devastating illness which requires difficult, ongoing adjustment by HAIR CUTTING and styling is competitive. To keep up on the latest styles, the operators at Hair Design I follow closely the fashion magazines. They attend hair style shows and advanced schools. Frequently, customers will bring a picture into the shop and ask the operator to style their hair to match the picture. Because of the schooling and experience the operator has, she can give the customer advice. If the particular style selected would not compliment the person, then the operator advises against it. SUE BELIEVES face shape is the major factor in determining hair style. The type of hair must also be considered. If a person had thin hair then a one length hair cut or a slightly layered cut is appropriate. Body perms that give light curl work well on thin hair. Fine hair must be handled carefully. It breaks easily. Coarse hair is cut in a layered style to take the weight out. It can be any length. This type of hair can take a body perm of light to medium curl. cross section of people. Children, men, career women, senior citizens and homemakers all have contributed to the success hair styling business. of this complete-lin- e patients s important. If you dont have the proper training then the results will be poor. A good perm should last up to three or four months. Coloring hair is the trickest of all beauty shop processes Sue believes. Getting the right shade is complicated. You have to know your business to produce a satisfactory coloring job. Hair coloring usually lasts four to six weeks. By DONETA GATHERUM Monday, 6:30 p.m. in the Several states were represented State Chili Cook-of- f. with teams. Connie Bodily, left, and Sue Cambra. Can Cope will begin activities with a series of four educational meetings, all free of charge. The first will be held -- Bountiful and Kathy Olson of Ogden. III enedicts Hospital and the American Cancer Society. Formed as a support group, I He chooses top beef sirloin that is not fat. The meat is and then cubed. specially cut into thicknesses of GATHERUM By DONETA , your hair. Employees there include; back, Debbie Finke, left, Lynn Parker, Lauri Archer and Tami Briggs; front, HAIR IIillY ITVTA 1 vF IT IS I Can Cope, cosponsored locally by St. B- Bobs Pot of Gold Chili v ; Cook-of- I make it Employees at the Hair Design best for whats know to their business pa- tients and family members, she said. In addition to physical effects, patients must dead with d. severe emotional reactions. Feelings of anger, fear, grief and despair can interfere with the patients ability to fight back and his or her desire to recover. By sharing with others, cancer victims can learn effective ways of living with cancer and DOING YOUR hair at home is a good idea if the proper cut, perm and coloring process has been applied by a professional. The hair business is highly technical. You have to be knowledgeable about what you are doing if the results are going to be good, Sue states. She explains, In giving a perm, the wrapping, timing and solution are all positive ways of increasing their quality of life. i SUE CAMBRA, owner of Hair Design I is an optimistic person. She is dedicated to her business. The atmosphere of her shop, the employees, the interior design and the pleasant customers all reflect her positive, professional way of doing business. FOR BOB Willis who claims he has always liked to contests have become an exciting cook, chili cook-of- f leisure-tim- e activity. He and his wife, Neva along with the other members of his cooking team are tough competitors. Their chili will surely be judged among the best at the International Great Chili Cook-of- f this October. Vegies Are Healthy and Inexpensive By LUCILLE STRINGHAM Vegetables grow in great varieties. They are low in cost - and calories and a number of them are high in vitamins and of most minerals. One half-cuboiled vegetables contain less A w arm. Serve hot as a vegetable or chill and serve as a salad. Serves 6. "j,, HONEY p than mt 50 calories. Starchy vegetables supply from 0 calories in a half-cuserving. 50-10- p MOST DARK green and deep yellow vegetables are in- Expensive sources of vitamin A. Also many dark green "vegetables supply valuable ." amounts of vitamin C, iron and I other vitamins and minerals. , "DILLY CARROTS AND BEANS 4 cups fresh green beans. 1 washed and trimmed 4 medium carrots, peeled -- and cut in narrow strips v; ? c : cup water 'i tsp. dill seed Vi tsp. salt 1 tsp. sugar V cup Italian dressing 1 ORANGE SQUASH ACORN small acorn squash, cut in half and seeds removed 2 Tbsp. orange juice frozen 3 concentrate V cup honey : tsp. salt 2 Tbsp. butter or margarine PLACE SQUASH halves in baking pan. Mix orange juice, ' honey and salt together. Put some of the orange mixture in the center of each squash half. Add 1 tsp. butter or each squash half. Cover pan tightly with aluminum foil and bake for 30 minutes at 400 degrees. Remove foil and continue to cook for an additional 30 minutes. or until squash is tender. Serves 6. SCALLOPED CABBAGE WITH CHEESE AND TOMATO COMBINE water, sugar, csalt and dill seed in saucepan. v Bring to a boil and add green beans. Cook 5 minutes. Add TCarrots and continue to cook for 10 minutes or until vegetables are tender. Drain and toss with dressing while still cups cooked cabbage cup canned or cooked tomatoes 2 cups bread crumbs 2 Tbsp. butter ' pound cheese, grated Salt and pepper to taste 4 1 the baking dish. Sprinkle with the grated cheese. Have the top layer bread crumbs. Dot with the butter and bake 30 minutes at 350. Serves 6. ONIONS AU GRATIN 2 large sweet Spanish onions 1 beef or chicken bouillon cube Vt cup boiling water V tsp. thyme Salt and pepper to taste 3 Tbsp. butter Vi cup fresh bread crumbs ' cup grated sharp Cheddar cheese PEEL AND slice onions about V inch thick. Arrange onions with slices overlapping, in a baking dish. Dissolve bouillon cube in boiling water. Add thyme and pour over onions. Sprinkle with salt and pepper, dot with 1 tbsp. butter. Cover and bake for 20 minutes at 400 degrees. Toss bread crumbs with 2 Tbsp. melted butter, add cheese. Sprinkle over onions. Bake uncovered for 10 minutes longer, or until crisp and golden brown. Serves 6. To EXPRESS to USA GYMNASTIC ACRO WORLD! ALL THESE Let There Be Music PROGRAMS ARE NOW AVAILABLE Ballet Drill Karate Jazza Acrobatics Trampoline KungFu Aerobics Baton Gymnastics -B- OYS AND Tumbling Clogging Cheerleading Disco Judo GIRLS - 2 YRS TO ADUL- T- a week for $10.00 a month hrs. a week for $25.00 a month hr. FALL SPECIAL! Set Dinner-Theatr- e Catch the DANCEWOSLD Joe and Patty Wells - National Acrobatics Champions! In order to defray the cost of replacing their fraying choir robes, the Clearfield Comis comChoir Church munity bining their musical talents and their culinary skills, to present Let There Be Music a dinner theatre, to run one night only, Saturday, Oct. 1. THE DINNER will be served any time between 6-- 9 p.m. tainment. The cost will be $5 a plate. You will be able to reserve tickets by calling Clearfield Community Church office 825-- 1 15 between 8 a.m. and p.m. Monday through Friday or call Agnes Sieler at We invite you to join us on Oct. 1 for a delightful four course dinner and live musical 1 FREE RQist6r 825-572- 60 N. Main, Layton - Formerly AT REGISTRATION!! (Bring Now!! Qt 546-443- USA Clayne Amell Tumbling Team Coach! danced with Ba2let West! Sherry Totaro - Formerly danced with the San Francisco Ballet! Hamza Alkashirs - Kawait National Judo Champion FEATURING: 1 Jim Aamodt - 0 Sat, Oct. 1-- 11 Mon. - Thurs. am. -- 1 pm. or pm. this Ad) Yfl ARE 1ST PLACE IN the nation with continuous musical enter- s |