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Show N APRIL 27, 1983 SECTION c Promise of Spring Is Sign To Use Garden Vegetables Topping: By DONETA GATHERUM pkg. 8 oz. cream cheese pkg. Dream Whip 1 cup powdered sugar MAKE DREAM Whip according to package directions. Beat in softened cream cheese until light and fluffy. Spread on cake and put in fridge to chill. Strawberry Topping: make one package of strawberry Danish dessert (use a different flavor for different berries) according to package directions. Cool. Fold in 1 package frozen sweetened strawberries that have been thawed and drained. You may use the juice from the frozen strawberries in the Danish dessert. This gives it a better flavor. Spread this topping on top of the cake being careful not to mix with the Dream Whip topping that is already on the cake. THIS MICROWAVE recipe can be adapted to a conventional oven. Increase the cooking time to about 45 minutes or until tender. Cook at 350 degrees. New potatoes are delicious when they are prepared using this method. QUICK AND EASY MICROWAVE POTATOES In a 1 Vi quart casserole dish, take as many new potatoes as you will eat. With the skins on, slice them like French fries. Season with onion, salt and pepper to taste. Add V cup water. Cover and cook in microwave for about 10 minutes. Stirring after the first five minutes of cooking time. When done, pat with butter and stir to distribute the butter. MARINATED vegetables taste good when served inside or outside. They keep well and can easily be taken along on a picnic. 1 - SYRACUSE Warm weather, outdoor activities, gardening and the promise of Spring and Summer harvests all are signals for good cooks to start using fresh vegetables from the garden or the produce market and to plan outdoor meals. NANCY GLAUSER of Syracuse enjoys the challenge of growing a big garden. The recipes she is sharing this week are appropriate for use during the Spring and Summer seasons. Mrs. Glauser grew up in Sunset. After her marriage to James Glauser, she moved with her husband from Davis County. The couple soon returned to make their home in Sunset. Five years ago, they built a new home in Syracuse. NANCY KEEPS busy caring for her family, doing volunteer work in the LDS Church Auxiliary program and working one day a week. The Glauser family consists of five children. The oldest gir Wendy is married. Troy and Mark both attend Clearfield High School. Chad is an eight year old and the youngest Glauser child, Corey, is four. Mrs. Glauser says her family members are always hungry. AS PRESIDENT of the Syracuse 3rd LDS Ward Relief Society, Nancy has many opportunities to share her cooking talents and other homemaking talents with other people. This is a challenge she enjoys. One day each week Nancy becomes a rural substitute mail carrier for the Roy post office. This part-tim- e job is mail 800 residents that She delivers to interesting. very live on the West side of Roy. I LOVE people. Working with them brings satisfaction to me. I guess working with others is really one of Nancy says. my hobbies, Another hobby that Nancy enjoys is collecting bells. When friends travel to interesting places or when special occasions come up, Mrs. Glauser adds to her bell collection. She has beautiful articles from Italy, Germany, Switzerland and Peru. Each bell is a memory of a friend, an occasion or a place. NANCY GLAUSER says she has always enjoyed her manied life and her family. She learned to cook because she wanted to please her husband who loved to eat. THE FOLLOWING recipes are one that friends and neighbors have sampled. They are listed in the most asked for category. The strawberry topped cake is festive looking. It is a good dessert to serve during holiday seasons. Any berry can be used. Strawberries are good this time of year. STRAWBERRY TOPPED CAKE Make 1 white cake according to package directions in a 9x13 inch oblong pan. 1 Cooking FRIED SHRIMP DELUXE How much shrimp to buy SAVE $ 1 .00 on the New Crisco Cooking cookbook. si.ooTI Yours lor only $3.95 with this cwtlllcats and 2 Place in s stamped envelope and mall to: from 3 lb. cans ol Crisco. CRISCO COOKING" COOKBOOK OFFER lb. 3 cans two Irom statements net Enclosed ire the weight P.O. BOX 5520 to order or 95 payable $3 money Crisco (check ol plus MAPLE PLAIN, MINNESOTA 55393 Crisco Cooking Cookbook) Void in the stale ol Washington. Please send lo THESE ADDITIONAL TERMS: PLEASE NOTE Name asimy dspsnea on a wepMs and oonecl aednaa ZlpCode own Oiler good only In U.SA 2 This certificate may not be mechanically reproduced end must accompany your order. 1 Your oiler rights may not be assigned or transferred. A Otter expires December 31, 1993. 5. Please allow M weeks lor delivery. 1. i CmUhs Ceokkeak CarlHIcaw DR. ALVIN R. Hamson, extension horticulturist, Utah State University, notes that most gardeners want to have tomatoes maturing over as long a period as possible. To do so, they chose an early variety which will produce as early as possible even though the fruit may be one inch or less in diameter. These give quality excellent for quartering in salad or eaten whole. They choose intermediate maturiety varieties that will be ready for harvest about 60 to 65 days after transplanting in the garden and the main season variety to mature around 70 days after transplanting. Utah gardeners, he says, are always interested in vine-ripen- DX-521- 2. MORE INFORMATION on the tomato varieties and results of the varietal testing may be obtained from Dr. Hamson at Utah State University, UMC 48, Logan, 84322 or from the local county extension agent. Meatloaf With A Marinated Vegetable Salad Parmesan cheese to 2 eggs, beaten Vi cup Crisco shortening Vi pound. One pound of fresh or frozen shrimp, cooked and peeled, will yield When a recipe calls for one pound of raw shrimp, fresh or frozen, you may substitute one-hal- f pound of cooked and peeled (or canned) shrimp. CHy vine-ripen- knowing which tomatoes to can or process. Excellent varieties grown at the Farmington Research and Extension Center for this purpose are the Early Cascade These are outHybrid, Moreton Hybrid and Pole King, Also are for suitabte, canning. standing Count, Heinz 1439 and Burpee VF. The Rosa that has disease is good for eating good resistance to curly-to- p fresh and canning but is not as good quality as the other mentioned. For snacking, to be eaten whole or cut into hatves or quarters in salad, Hamson said the Sweet 100 and CSV-822- 0 Hybrid and the breeding lines have been outstanding among those in the Farmington trials. 1 ' crumbs. 4. Melt Crisco in a large heavy skillet, over medium heat. Fry shrimp in a single layer for 3 minutes per side or until browned. Drain on paper 4 servings towels. i The most important bedding plant for transplanting in Utah gardens is the tomato. Nearly every gardener wishes to grow one or more hybrids or varieties of tasty tomatoes to supple his table with this vegetable. 2 tablespoons snipped parsley 2 tablespoons grated 1. Shell shrimp leaving on tail; devein. Rinse and pat dry. 2. Combine crumbs, soup mix, parsley, and cheese. 3. Dip Shrimp into egg; drain well. Using a small amount of crumbs at a time and adding more as needed, coat each shrimp lightly with Address piM chatty-sm- ear Tomatoes Top The List COOK CARROTS in salted water until done. Drain and cool. Slice onion and green pepper thinly. Cut cauliflower in tiny pieces. Mix remaining ingredients and blend in blender. Bring to slow boil. Pour over carrots. Let stand 24 hours in fridge. When buying a cookbook, look for one that is easy to follow and has a variety of imaginative recipies. The new Crisco Cooking cookbook has over 350 recipes for every meal occasion. It has clear, step by step instructions for quick and simple, and lavish dishes, as well. This book is appropriate for expert or beginner cooks. This book would make an excellent gift. Try the excellent recipe below which comes from Crisco cookbook. USE COUPON BELOW lisi.oo 1 lf MARINATED VEGETABLES 5 cups sliced carrots 1 medium onion 1 green papper Vi head cauliflower 1 can tomato soup Vi cup salad oil V cup vinegar Va cup sugar 1 tsp. prepared mustard 1 tsp. salt Vi tsp. pepper 1 tsp. celery seed 1 tsp. basil 1 tsp. Worchestershire sauce Joyce CORNER pound small fresh shrimp in the shell (about 50) Va cup fine com flake crumbs 2 Vi tablespoon dry onion soup mix (half of one VI, ounce envelope) Rhubarb, an early spring plant, is one of a few peren- 425 for 10 minutes. Reduce heat and continue baking in nial vegetables. It originated in Mongolia and is now moderate (325) oven 30 minutes. VARIATION commonly raised in most home gardens. Substitute 1 cup crushed pineapple for an equal ALTHOUGH rhubarb has little food value, it is wide- quantity of rhubarb in the rhubarb pie recipe. Arrange rhubarb and pineapple in alternating layers. ly used because people enjoy its tart taste. Rhubard has some strong laxative properties. ANOTHER rhubarb dessert is made by substituting GOOD QUALITY rhubarb is firm textured and crisp. rhubarb in a traditional apple brown betty recipe. A The color may be red or pink depending on the plant mixture of rhubarb and apples is another variation of variety. Like most vegetables, rhubarb is best when it is the basic brown betty. fresh. Medium size stalks are ideal because they are BROWN BETTY large enough to have good flavor and tender enough not V to 1 cup sugar to be stringy. Vi tsp. cinnamon The nickname Pie Plant is appropriate because 'A tsp. nutmeg Rhubarb pie is a favorite spring dessert. This basic Vi tsp. salt 1 Vi recipe is easy to follow. The results are pleasing. cups soft bread crumbs RHUBARB PIE 3 cups sliced, diced or chopped apples, rhubarb in a 3 cups rhubarb combination or both 1 Vi cup water cup sugar 2 Tablespoons flour Juice and grated rind of 1 lemon Vs 3 Tablespoons butter tsp. salt 2 eggs, beaten MIX SUGAR, spices and salt. If apples or rhubarb is PEEL RHUBARB and cut in one-hainch pieces very tart, use up to 1 cup sugar. Grease a ': quart before measuring. Line a pie pan with plain pie crust casserole. Put in a third of the crumbs, then half of the pastry. Mix sugar, flour, salt and eggs. Add to the filling. Sprinkle with half of the sugar mixture. Repeat. rhubarb and turn into pie pan. Moisten edge of pastry Mix water, lemon juice and rind; pour over. Put on shell with water. Cover with top crust. Press edges remaining crumbs and dot with butter. Cover and bake together and trim. Gash top to let steam escape. Bake at in moderate oven (350) for 1 hours. Serves 6. Marion COUPON COOKBOOK 1 Rhubarb Liked For Its Zip I tCaWineanpHoevaluainOertat KEDEEMABLEAT: Dick's, Alpha Beta, Bowman's (Vinegar's, Smith's, Harry's Safeway, By KATHRYN JENNINGS Baby Amy is enjoying a pineapple cupcake while Peggy Strong and Lisa will enjoy them later. Peggy also makes a delicious meatloaf with fresh mushrooms, hamburger and other ingredients, lots of mushrooms make this an especially tasty meat dish. THE BROCCOLI salad has crunchy water chestnuts, celery, carrots and mushrooms, part of the ingredients are marinated overnight for an added flavor, a great salad at any season. Cream the shortening and both sugars until fluffy, add the eggs and beat well. Stir in the undrained pineapple, and vanilla. Stir in the dry ingredients alternately with the water, beginning and ending with the dry ingredients. FILL GREASED and floured muffin tins about 23 full and bake at 350 degrees for 20 to 25 minutes until golden brown. Cool and frost with the following: Peggy Strong and daughters Amy. left and Lisa enjoy pineapple cupcakes, moist and fruity. FROSTING 2 Tbsp. butter Vi cup sifted powdered sugar Tbsp. crushed pineapple, undrained 1 cup sifted powdered sugar 3 PINEAPPLE CUPCAKES 2 cups flour 1 ts . baking powder MELT THE butter and stir tsp. soda tsp. salt Vi cup shortening Vi cup brown sugar 2 eggs Vi cup crushed pineapple, undrained Vi cup water 1 tsp. vanilla Vi 1 SIFT FLOUR, baking pow- der, soda and salt and set aside. in the half cup powdered sugar. Blend in the pineapple and add another cup powdered sugar, adding a bit of hot water if necessary to spread. MUSHROOM MEATLOAF 3 cups chopped fresh mushrooms Vi cup onions, chopped 3 Tbsp. butter 1 lb. hamburger Vi cup bread crumbs egg, slightly beaten tsp. pimento, chopped, optional 1 1 2 Tbsp. parsley, fresh chopped Vi 1 Va tsp. paprika tsp. salt tsp. pepper 23 cup cream or milk SAUTE THE mushrooms and onions in the butter over low heat about 15 minutes. Combine with the remaining ingredients and shape into a loaf pan, pressing a few sliced mushrooms into the top of the meatloaf. Bake at 350 degrees for 1 hour. BROCCOLI SALAD bunch (3 stems broccoli, sliced 1 4 oz. can water chestnuts, 1 drained cup diced celery cup carrots, sliced thin 1 4 oz. can mushrooms, sliced or fresh Italian dressing 1 1 Cherry tomatoes Ripe olives, sliced or whole MIX THE broccoli, chestnuts, celery, carrots and mushrooms in a bowl, add Italian dressing to almost cover and marinate overnight, covering and stirring occasionally. Before serving time, drain off the marinade and add the cherry tomatoes, sliced or whole and ripe olives, sliced or whole, as desired. PEGGY Strong and hubby Ernie have Amy, 2 year old Lisa and 5 year old Sharon who was in school. They have been in Farmington for almost two years, love to picnic during the warm summer weather and play racquet ball, she also enjoys handwork. Ernie does woodworking and is employed in Salt Lake City. He is also a student at Weber State College in business management. Peggy also works in her Relief Society, kj 1 ! i y |