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Show 4. H 2B M ipt, . Lakeside Review, Wednesday, Jan. 19, 1983 K D tl c Dn ' on 36 CDqoQ.sQbdcb Consider the Humble Potato for Nutritious Meals The recent LAYTON de- crease in potato prices has many Davis County homemakers searching for new dishes which incorporate this versatile vegetable. While the potato is often accused of being a calorie laden addition to a meal, it is in fact a highly nutritious vegetable with a good supply of vitamins and minerals and natural bulk. Most of the associated calories come with what is added to the potato at serving time, not the actual potato. Potatoes make an excellent side dish but also can be the basis of many delicious main dishes and casseroles. When prepared in a casserole, they can be frozen for convenience. By combining the potatoes with dairy products, in a meatless main dish, high protein is Arrange potatoes, meat, and tomatoes in a 2 to quart casserole. Top layers should be tomatoes and potatoes. Cover and bake in a moderate oven, 375 degrees, 1 hour or may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks. He may live without books, what is knowledge but grieving? He may live without hope, what is hope but deceiving? But where is the man that can We live without dining? cup sliced, blanched almonds Add beaten egg yolks to sea- - 6-- baking dish or pan. Arrange the potato sticks one layer deep in the pan turning once to coat with oil. Bake for 30 minutes to 1 hour at 400. The baking time is determined by the thickness of the potato sticks. 8 Owen Meredith until potatoes are done. Sprinkle with paprika. Makes four large servings. Poor Man's Soup 1 pound ground beef 1 Potatoes Au Gratin 4 Tbs. butter 1 large onion, thinly sliced medium potatoes thinly 6 sliced (peeled or not) 2 cups grated Swiss cheese IVi cups cream salt and pepper to taste Dot the bottom half of a shallow baking dish with half of the butter. Cover the bottom with a layer of thinly sliced onion. Add a layer of potatoes and a layer of half of the cheese. Salt f Bavarian Potatooi cups hot mashed potatoes cups cottage cheese cup yogurt 1 onion, finely chopped salt and pepper to taste slivered almonds 4 3 ; and pepper each layer of , 'potatoes. Repeat all layers starting with the butter. Pour the cream over all. potatoes. Pour into a Cover and bake for IVi to 2 casserole which has been oiled. hours at 350. Uncover and bake Brush top with oil. until browned. Bake 30 minutes at 350. The long cooking makes this a Sprinkle top with chopped or slivered almonds and brown very creamy dish. Mix dash of pepper. Remove meat and brown remaining half of garlic clove in drippings, remove garlic. Add potatoes and brown stirring often; add onion and 2 more teaspoons salt. 8 il clove garlic tbs. vegetable oil pound ground beef 1 bay leaf, crumbled 1 tsp. ground sage salt and pepper 6 cups thinly sliced peeled potatoes 1 cup sliced onion 1, 1 lb. can tomatoes paprika potatoes) 4 cups mashed potatoes 2 eggs, separated Vi cup flour large potatoes, cut into quarters or eighths lengthwise salt Pour oil into a large, shallow 1 1 leftover mashed Ovan Fried Potato Sticks cup oil potatoes can tuna, drained 1 cup grated cheese Vi cup milk salt and pepper to taste Par-bopotatoes. Peel or not as your family desires, slice potatoes into thin slices. Layer potatoes, tuna and cheese with two layers each. Cheese should be the top layer. Pour milk over casserole and bake at 350 degrees for about 35 minutes. Serves 4. 6-- 2 Golden Potato Conet lightly under broiler, 8-- Potato Tuna Bako (a Groak Cassarole) 1 large onions large potatoes salt and pepper to taste Brown meat and drain well. Place meat in a large soup pot. Add thinly sliced onion and sliced, pared potatoes. Simmer until potatoes are tender. Season to taste. 2 f Moutsaka amounts of meat can be stretched with potatoes but maintain their nutritional value. 1 in oil in a 325-degr- achieved and often small (good for Brown half of the garlic clove large skillet. Discard garlic and brown meat slowly with bay leaf and sage, stirring to break up meat. Add about 1 tsp. salt and a soned mashed potatoes. Divide into eight even mounds and shape into cones. Beat egg whites slightly in a pie plate. Spread almonds and flour on separate pieces of waxed paper. Carefully roll each potato cone in flour, then in egg white and almonds; stand upright on a plate and chill. Melt enough shortening or pour vegetable oil into a large full. frying pan to fill about Heat to 360. Fry potato cones, two or three at a time until golden (about 2 minutes), turning once. Lift out with a slotted spoon or pancake turner and drain on paper towels. Serve hot. Potato cones may be made and fried several hours ahead. Just before serving, place on a cookie sheet and reheat in a oven for about 20 minutes. By LYNDIA ORAHAM Review Correspondent all ingredients with Adds Color, Taste Bitty n Garnishes Brighten Ordinary Meals By CHERIE HUBER Raviaw Corrospondant ' Now that the holidays are over, your familys appetites, jaded by the excesses of the season, may be looking for something new. New garnishes to meals can add color, texture, flavor and even a touch of elegance or humor. At the same time, you get to be creative without wrecking the weekly budget. Use your imagination and fresh produce to add that something extra to at least one meal a day. For example, whatever fresh fruit items your market has to offer at reasonable prices can be combined as a fresh fruit salad accompaniment for a meat dish or an elegant topping for the mornings waffles. Try adding small amounts of red, green and black grapes for a touch of extra color and flavor along with the standbys, apples, bananas and citrus. At lunch, peach slice attractively arranged on the plate and sprinkled with a small amount of sesame seeds can make a tuna sandwich look very cial. A much overlooked garnish is for baked potatoes. Its health- So be creative! What can you ful, low calorie and a perfect foil do to make your meals move for the comforting sameness of from mid winter blahs to more - fun than eating out? the potato. celery, especially when it is cut in new ways. Try celery curls. Cut the ribs in lengths. With a vegetable peeler, shave lengthwise strips from the back of the rib. Curl each strip around your forefinger and fasten with a toothpick. Refrigerate in ice water until ready to serve. Remove the toothpick and let the celery spiral on the plate. Celery rockets will delight the children.' Cut large ribs into 3 Slit each piece inch-length- Zucchini Quiche Economical Top with reserved zucchini slices and sprinkle with reserved cheese. Bake in preheated 350F. oven until knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 5 minutes before serving. Makes 6 servings. s. halfway down into narrow parallel strips. Refrigerate in Homemakers ice water to allow ends to curl up. Be sure to save all the Thanks Set Meeting re- maining bits and pieces for added flavor in casseroles and ' CLEARFIELD The North Davis Homemakers will hold an installation dinner on Thursday, Jan. 20, in the Golden Corral Restaurant, 293 S. State Street, Clearfield, at 7:30 p.m. RSVP to Julie Kartchner at Dues of $3 will be payable at the dinner. Incoming officers to be installed are: Marilyn Miller, president; Jean Johnson, sident; Marsha Moline, asurer, and Edna Hess, recording historian. soups. Another West Coast idea in garnishes that is likely to eventually show up in better Utah restaurants is the use of sauerkraut. You can blend a cup of drained sauerkraut and a cup of mayonnaise with hot pepper sauce to taste for a new and delightful Mexican dip. Or try a cup of drained sauerkraut blended with a cup of yogurt for a snappy new topping 825-437- 1. for books and pens and paper, thanks for wood to build our homes, for firewood to keep us , cozy in them, thanks for violins and cellos and guitars. Trees give us a lot Don't take themfor granted Please be careful A tree will thank you. S3 A Public Service of This Newspaper vice-pre- -' Sc The Advertising Count il secretary-tre- -, S-- 6 V Milk Products Give Variety Those who want to save additional money and calories can mix their own milk. Reconstitute nonfat dry milk with water and use, or mix equal parts of it with other milk. Nonfat dry milk comes boxed or in individual packets. and sterilized. Add water according to label directions if you want to reconstitute it. Theres Evaporated milk comes in cans. It starts out as whole milk, which is then concentrated by evaporating the water; its homogenized and fortified with vitamin D (400 IU per pint), packed in cans, sealed ferent from the evaporated Microwave Hints Today JO ooff THIS COUPON ROY Sweetened, condensed milk is also canned but completely dif- Microwave Hints and Tips will be presented at the Southwest Branch Library in Roy, today. Learn the tricks of using your appliances to advantage. Jill Holbrook of the Utah State University Extension Service will kind. Its canned whole milk concentrate to which nutritive sweetener has been added to prevent spoilage, and it is used for special desserts. Buttermilk is made by adding public is invited to attend any of the three programs offered during the day at 10:30 a.m., 11:30 a.m., and 2 p.m. For further information contact the library at also now BUDGET DRY CLEANING available vita- an evaporated skim milk with mins A and D. give the demonstration. The WITH OWH Utah Youth Soccer Assoc. REGION 1983 SPRING 17.00 4 REGISTERATION NEW 6.00 PLAYERS ALL GIRLS TEAMS OPEN DAILY AREA-OGDE- N 829-637- 9:00 8 HOOPER AREA - CONTACT: 9:00 TILL TILL MR. JOE SMITH NOON CARPETED FLOOR, OVER 44 MACHINES INCLUDING SIX "25 POUNDERS' AND ONE "BIG BERTHA" NEW ATTENDANT ON DUTY 8 THRU 9 UTAH'S IAR6G8T , youth seeeon program EXCEPT SUNDAY SQUIPBa DROP BUNDLE WASH WE WASH WE DRV WE FOLO PLACE SHIRTS ON HANGERS - PARENT OR GUARDIAN MUST SIGN CONTRACT 8:00 A.M.- - 9:00 P.M. STAINLESS STEEL TUBS DROP IT OFF 2 r! SPIED QUEEN WASHERS W NOON 776-020- SPECIAL! SPECIAL FREE DRY! with WASH! 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