OCR Text |
Show DAVIS COUNTY CLIPPER. JUNE 6, 1983 raaiEGQjtinnni UNBLEACHED MIUSILIIN Ful bolts Values to $4.98 yd. bolts $T49 J-- 42 to 48 wide yd. L o printed TERRY CLOTH! Candle wicking FuB einsr-- Not In aR stores 45 wide New Shipment POWDER JACKET POWDER JACKET FABRICS RIBBING basic colors Afl All Values to $4.98 45" wide yc Famous Name CALICO PRINTS Garnishing The Meal By DONETA GATHERUM Designer length Values to $3.98 yd. individual vegetable pieces of skewers in a vase. Pieces of mint provide a green background for the shaped vegetables. The mint also give a good order to the setting. INSTEAD of simply cutting raw vegetables into strips and setting them out as a relish plate, Kate spends some extra time to create special designs, conbinations of foods and color arrangements for her relish plates. For example, Kate might take a thin carrot strip and add a pitted green or ripe olive to each end to create a dum-bel- l. Using the same raw materials, Kate puts two thin carrot strips through an olive. Garnishes placed on individual plates might include a strawberry sliced in half long ways and filled with some cream cheese then topped with a sprig of mint or a cucumber piece that has been hollowed out and filled with hollandaise sauce or lemon butter. When Kate serves fish, she makes an attractive basket out of a lemon. The basket is filled with tartar sauce., - LAYTON Parsley and garnish are not synonyms. There is much more to making a meal look attractive with an appropriate garnish than simply placing a piece of green parsley somewhere on a plate. MRS. KATE Lake of Layton knows many things about cooking and garnishes. She was recommended as a favorite cook by a person who attended a garnish demonstration Mrs. Lake gave at the Layton Hills Mall. She did so many fun things that were easy," the person nominating Mrs. Lake stated. Everyone should get the benefits from what Kate demonstrated. Kate Lake is an interesting person. She went through college training to teach elementary school. For eight years, she taught school. Then she decided she wanted something different in the vocational line. KATE returned to the University of Houston and earned a B.S. degree in hotel management. Through this course of study, she learned much about the business of running a hotel which included specialized classes in food services. Today, Kate is not managing a hotel. She keeps busy by substituting for teachers in the public school and by classes for The Watched Pot store teaching and for others. She has done some catering and would like to do more in this field. NAPKIN FOLDING and garnish making are two specialized food preparation areas that Kate especially enjoys. A newspaper article would not be able to teach much about napkin folding. This is a demonstration topic. Garnishes are clever yet simple ways of complimenting a meal. Kate says the French cooks are tops in garnish making. Some French cooks, called Garde Manager, do nothing but prepare garnishes. They work inside storage coolers and use a lot of ice to keep the garnishes crisp and shapely. KATES FIRST rule for successful garnishes is use common sense. Rule number two is use your imagination. Go beyond parsley. THE MAIN purpose of a garnish, according to Kate Lake is to enhance the meal. A garnish does this by adding color, shape or design to the main dish on entree. Garnishes make good food taste better. A garnish adds dimension to all foods especially old favorites. Kate cautions not to let the garnish overpower the main dish. It should enhance. SINCE MOST garnishes are eatable, it is most appropriate to eat the garnish unless it is a flower or an artificial material. Garnishes can be placed directly on a plate or in a special arrangement on the table. A person might make a bouquet of garnishes to use for a centerpiece. Kate cuts vegetables into different designs and places the food-relat- J-- states. GARNISH TOOLS are basic and simple. The most important items are a good cutting board that is not made from wood and a sharp paring knife. Some garnish knives have a flexible blade but this is not necessary. Other tools can be found in most cooking supply stores. A cutting tool is used often for melons. Zesters make designs on citrus fruits, cucumstripe. A bers, zucchinis, etc. The result is a wheel-lik- e like a is into the center a of sheer vegetable put spiral carrot or turnip to create a spiral design. The twin curl cutter is another good tool. Melon bailers can be used to hollow out cucumbers. Radish rose cutters are very common. A canipe cutter can be used in garnish making. KATE USES the twin curl cutter to hollow out a vegetable. She then stuffs the center with cream cheese and refrigerates it. When the cream cheese is hardened, Kate slices the vegetable. This is a good addition to an informal meal. Next time you prepare a meal, use your imagination. Combine color, texture, size and shape into a new garnish. KATE LAKE .will be giving some classes in the Layton Hills Mall this fall. It would be worth the time to attend. Recipes For Summer Eating 1 1 SPANISH SUPPER lbs. ground beef 1 cup diced onion V cup diced green pepper 1 can (4 oz.) mushroom stems and pieces IV2 cups diced celery 1 cup raw rice 1 quart tomatoes l'j tsp. salt V2 tsp. pepper ' tsp. thyme 1 strips Radishes and green onions if Vi BROWN THE beef and pour off any excess fat. Add the remaining ingredients. Cover tightly and cook slowly, stirring carefully occasionally, until rice is tender. It will take 30 minutes. Serves 8. tomato cut in wedges green pepper cut in thin desired DRESSING: put the following ingredients in a pint jar shake well. 3 Tbsp. oil 2 Tbsp. vinegar lVi tsp. sugar tsp. salt Dash pepper ', tsp. celery seed nach, cabbage 1 cup thinly sliced zucchini RASPBERRY DESSERT 2 (10 oz.) pkgs. frozen raspberries or 2 cups sweetened fresh berries cup water cup sugar 2 tsp. lemon juice 4 Tbsp. cornstarch Vi cup cold water Few drops red food coloring Vi POUR OVER tossed salad and stir until well coated. 50 large marshmallows cup milk dessert topping mix, 1 ORIENTAL BEANS 2 pkgs. Add raw beans to Vi cup melted butter in a heavy Add Vi cup water, salt and pepper. Cover and cook on high until they steam. Then reduce heat and cook slowly for minutes. Add more wa sk:-le- GARDEN FRESH SALAD 6 cups leaf lettuce and other greens from the garden, spi- ter while cooking if necessary to prevent burning. When crisp tender, add Vi cup light cream and serve. 4 cups of fresh picked, snipped beans will serve eight. 1 V2 20-2- 5 t. $T190 bundle J-- yd. L JUVENILE OUTING FLANNEL whipped 1 Vi crumbs 2 Vi cup graham cracker Tbsp. brown sugar cup butter or margarine, melted HEAT raspberries with wa ter, sugar and lemon juice. Dissolve cornstarch in cold water, stir into raspberries and cook until thickened and clear. Add red food coloring. Cool thoroughly. Melt marshmallows in milk over boiling water. (Use your microwave oven if you have one, to melt marshmallows in milk.) Cool thoroughly. WHIP DESSERT topping mix and fold into marshmallow mixture. Mix graham cracker crumbs, brown sugar, and melted butter together and place in bottom of glass dish 13x9 and 2 inches deep. Press firmly in bottom of dish. Spread marshmallow mixture over crumbs and cover it with the raspberry mixture. REFRIGERATE until firm. Serves 18. Strawberries may be used also. Beige bundles 10 yd. $7189 45 wide L SOLID CORDUROY Designer lengths Values to $4.98 yd. Values to $2.49 yd. $T198 J-- 42" wide L yd. PolyesterCotton RIBBING qD inch 98 45" to 60 wki JUVENILE VINYL QUILTED r.o.t. $SD69 54 wide yd. DARN NAVY DENIM $n 98 45 to 60 wide J-- de L yd. 40 denier NYLON TRICOT New Colors Values to $3.98 yd. $T 98 . 90 to 108 wide J-- Tee-Shi- L yd. rt STRIPE KNITS Designer lengths Values to $3.98 yd. $fl98 JJ. 60 wide yd. GATHERED NYLON LACE TRIM Designer lengths yd. Solid PLAID OUTING FLANNEL OUTING FLANNEL Designer lengths Designer lengths 1 45 wide Solid PolyesterCotton BROADCLOTH By LUCILLE STRINGHAM WIDE NYLON LACE TRIM White and , IDEAS ARE endless. Most garnishes can be made up just before the meal is served. Occasionally, some garnishes need to stand refrigerated or in ice water to keep their crispness and shape. A jalepino flower has to be kept cool overnight. COLOR combinations are fun to work with. Kate mixes carrots and parsnips or turnips for contrast. Rhubarb and celery are fun to arrange. Garnish making is not very expensive. Remember one vegetable will go a long way in a garnish, Kate basic colors 600 denier KATE LAKE OF LAYTON was nominated as this weeks favorite cook because of her touch for using garnishes. I ler lirst rule for successful garnishes is to use common sense, the second is to use imagination. Designer lengths Values to $2.29 yd. 45 wide $1149 U yd. STRETCH TERRY Designer lengths Values to $3.98 yd. $H 98 yd. 60 wide J-- L Two-wa- y Stretch SWIMSUIT KNIT Designer lengths Values to $9.98 yd. $q49 QjJ 60 wide yd. SOLID COTTON KNITS Designer lengths Values to $3.98 yd. |