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Show Potatoes are Favorite Good to the Last 120-lb- s By LUCILLE STRINGHAM The potato is an American favorite. Each year we consume about 120 pounds of potatoes per person. It is the most consumed vegetable in the country. ONE MEDIUM potato has 100 calories. It provides 35 percent of the daily requirement of vitamin C, 20 percent of vitamin B-- 6 (Pyridox-ine- ), and 10 percent of iron and niacin along with other vitamins and minerals. One pound of potatoes equals about 3 medium potatoes, or 3 cups POTATO HEAD peeled and sliced or 2': cups peeled and diced, or 2 cups mashed or 2 cups French fries. THUMB PRINT COOKIES By KATHRYN JENNINGS ': lb. Alice Johnson at 92 years, and fondly known as Grandma by all her friends, is still cooking and baking delicious gourmet foods for relatives, friends and neighbors. - 1 SHE LIVES with her daughter LaVern Fenwick in Bountiful. She usually bakes several hundred pounds of fruit cakes before the holidays, to give many family members and friends and at her age is extremely active and busy with many activities. tsp. salt 2 egg whites, slightly beaten 2 cups flour I tsp. vanilla I 'A cups pecans, chop very fine tart jam or jelly 'A A necessary, press again after removing from oven. Remove from cookie sheet and place on rack, while still warm, fill with favorite jam or jelly. BOSTON CLAM CHOWDER 2 cans minced clams 1 cup finely chopped onions I cup finely chopped celery 2 cups finely diced, peeled potaz. . toes Va CAKE Ya 23 cup shortening I cup brown sugar cup white granulated sugar 2 eggs I cup buttermilk 2 tsp. soda, level 2Vi cups flour, all purpose ':I cup cocoa cup boiling water 1 tsp. vanilla 1 . 1 ': CREAM shortening and sugars. Add well beaten eggs and buttermilk and beat until fluffy. Combine flour w ith soda and add to mixture. Meantime combine the cocoa, boiling w ater and cool, add vanilla and add to the first mixture. Place in a 12x8x2 inch pan and bake at 350 degrees for 30 to 35 minutes until done. FROSTING 2 cups powdered sugar Pinch salt tsp. vanilla 2 Tbsp. melted margarine DRAIN JUICE from clams and pour over vegetables in medium sized saucepan; add enough water to barely cover vegetables and simmer until potatoes are tender, about 20 minutes. In the meantime, melt butter, add flour and blend thoroughly. Cook a minute or two and add half and half and cook, stirring until smooth and thick, using a wire whisk to blend. Add undrained vegetables and clams. Heat thoroughly and season with the salt, lcpper and sugar and serve immediately. CONVENIENT COLE SLAW I large head cabbage, shredded '; 2 4 LARGE bowl, combine the butter or margarine, sugar, egg yolks and beat until light. Add flour, salt and vanilla. Chill for one hour. Now shape into I inch balls, dip into slightly beaten egg white, roll in the nuts and place on greased cookie sheet, about 2 inches apart. With thumb, make indentation in center of each cookie. Bake at 325 degrees for about 20 minutes, or until golden brown. If IN cup butter cup flour pint half and half I Vi tsp. salt few grains pepper Vi grated carrot, for color tsp. sugar OLD FASHIONED CHOCOLATE , cup sugar cup celery, diced cup green pepper, diced small onion, diced tsp. salt tsp. celery seed 2 cups vinegar : cup salad oil I I I I Tbsp. cocoa Tbsp. cream BLEND ALL ingredients and mix until smooth and frost cooled cake. MIX CABBAGE, celery, green pepper and onion in a large bowl and sprinkle over this, cup of sugar, scant, do not stir. Now mix salt, celery seed, vinegar in a saucepan and bring to a boil and take off stove. Add the Vi clip oil . Pour this liquid over vegetables while it is hot, cover and let stand for 24 hours in refrigerator. At serving time, stir the slaw. The longer this slaw stands in refrigerator, the better it gets. ALICE COOKED meals at the Orpheum Butter Shop in Salt Lake City for many years, making that shop a very popular restaurant. She came to Bountiful about 1927 to make a success of the Curve Inn at 400 North Main Street. Her cooking ability has made a success of any eating place where she prepared meals, her great love during those years, was for delicious and gourmet type meals, always just right. 1 LATER ON she returned to Salt Lake City where she helped make Morris Meat Pies. But it seemed her favorite place was Bountiful, so she returned and started a career at Servus Drug on Main Street, where she soon became famous for the best pies that ever came out of an oven. She cooked and baked at the Servus Drug for about 16 years. She remembers that during those years she would go to Salt Lake to purchase huge halibut fish, then prepare them in various ways. Sometimes it was steak, perhaps Fish and chips or casseroles, she had many famous recipes. She retired when she was 72 years old, from serving meals. However, grandma has never really retired, for she is almost as busy as when she was working full time. Just recently, she baked a five tiered wedding cake, weighing over 50 pounds, it was a fruit cake. She loves to work with ceramics, crochet and knit, in fact, she has made 50 afghans during the past few years, some for new babies or for relatives and friends. MIX CRUMBS, cheese and seasonings together. Dip potatoes in melted butter, and roll in crumb mixture. Place on baking sheet in a single layer. Bake at 400 degrees for 0 minutes. Serves 6-- 8. 25-3- GREEK POTATOES 3 Tbsp. butter 6 medium potatoes, But not to fear! Eating lots of potatoes doesn't mean eventually look like a gunny sack full of potatoes. It the rich toppings and greasy ways we cook potatoes that give them the calories. you POTATO PUFFS 4 HEAT BUTTER in large skillet. Add potatoes and sprinkle with seasonings. Cook without stirring until brown on the bottom. Turn with spatula and brown on the other side. Serves 6. pounds potatoes, peeled, cooked and mashed 1 cup milk 4 Tbsp. butter 1 ! tsp. salt Vi cup grated cheese Va cup dry, fine bread crumbs HEAT MILK and butter together with the salt. Whip into the potatoes, until smooth and fluffy. Add Vi cup grated cheese. Chill. Form into balls and roll in fine bread crumbs. Place on baking sheet and bake 15 minutes at 400 degrees. Serves 8. It is a good way to use left over potatoes. EGGS IN POTATO NEST 6 eggs IN A SAUCEPAN stir soup and salad dressing. Gradually add the SHE KNITS and crochets various items, always active and busy at something and all these activities help keep her young. She has a son Delbert Carsey who lives in Salt Lake City with his family. Grandma often goes to the Golden Years Center for classes in ceramics. She continues to make beautiful items and loves to prepare food or other articles for her many relatives and friends, kj FARMINGTON 451-208- 4 POTATO, SAUSAGE AND CORN CASSEROLE 4 medium potatoes, peeled and sliced thin 1 can cream style corn cup milk 1 pound link sausage medium onion Salt and pepper to taste 1 IN A LIGHTLY greased casser- ole arrange sliced potatoes and grated onion. Pour the com on top of the potatoes, and add the milk over all. Place the sausages on top. Bake at 350 degrees for one hour. Serves 6. And because we care, the people at Lakeview extend a personal Invitation to you and your family to celebrate National ' -- VjpW' j Hospital Week at our Annual Open House on May 12th from 2:00 p.m. until 6:00 p.m. informational displays be featured in the hospitals main lobby. Come join us, see our exhibits, have your blood pressure taken and get free balloons for the children! 0 Adcle Dishop Certified Instructor GRAND OPENING MAY Register for our 6. will Palnts Brushes Wood Items and Gocco Printers Clothing And Much, Much More! Paper Products Beginner to Advanced Stenciling Classes by Alice Sessions An Come In for a Serves Educational and Utah's Most Complete Stenciling Store Stencils -- 1 . iSf! OPEN TUES. - SAT milk. Place bacon in six shallow individual baking dishes. Combine potatoes with parsley and spoon around the edge of the dishes. Break one egg in the center of each dish. Spoon Tbsp. of soup mixture over each egg. Place individual baking dishes on baking sheet. Bake at 350 degrees for 20 minutes or until eggs are done to individual taste. Heat remaining soup and serve with the eggs. 1 can cream of celery soup Va Tbsp. salad dressing Vi cup milk 6 slices of bacon 3 cups unsalted mashed potatoes 2 Tbsp. finely chopped parsley ( 1 tsp. dried parsley flakes) 1 nteRtfNrFt)T& PaperShop 10-5:3- an average; will "ow orai 7 EAST STATE, in - SEE WHAT 0', maybe more truth potato ranks as an important staple diet. peeled, boiled and sliced Vi tsp. oregano leaves, crushed V tsp. papper Vs tsp. paprika Salt to taste ! f In jest, 4 medium 1 2 egg yolks SHE HAS baked several kinds of cookies for this picture, a delicious German chocolate cake, another chocolate cake and holds a plate of fruit cake with more fruit and nuts than anything else. This has been stored in her freezer for several months, and is just as delicious as when baked. Grandma is an expert at making beautiful ceramic items also. She shows a vase with roses fired on and she uses one of her frosting tubes to form the petals. The boy and girl pair, are done chalks in beautiful natural colors. They are called the goose girl and boy. butter or margarine CRISP POTATO STRIPS potatoes, washed, cut in wedges, leave skins on Va cup melted butter or margarine Va cup parmesan cheese Salt and pepper to taste Pinch of garlic powder and paprika ' cup dry fine bread crumbs we use to call friends than joke. Considering that each american devours j about 120 pounds of potatoes each year, the SKINNY FRENCH FRIES Slice potatoes into lengthwise strips about Va inch thick. Spread in single layers and brush lightly with oil. Sprinkle with salt and bake at 450 degrees for 30 minutes, or until golden brown. You can peel the potatoes or scrub and leave the skins on. Grandma Alice Johnson loves to cook for the grandkids and. among her favorites are chocolate cake, thrumb-prin- t cookies, clam chowder and cole slaw. FAVORITE RECIPE What 1-- 5- FREE GIFT tone per family) drawings for TREE CLASSES, DOOR PRIZES Lakeview Hospital S30 East Medical Drive. Bouniiful. Telephone 292 6231 " 8! j a' -- ! Co-co- Utah i j Ol turmK V I : |