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Show TODAY: A Lifetime of Travel Developed Her Cuisine of Culture SECTION i , fijmtor APRIL 20, 1983 ' ! h ; i A Craisime Of Travel By DONETA GATHERUM KAYSVILLE -- - Educator, community leader, humanitarian, world traveler and gourmet cook are all terms that can be correctly applied to Mrs. Bea Carroll, outstanding person, friend, counselor and cultured lady from Kaysville. MRS. CARROLL was originally from Cache County. She has lived in Kaysville for 36Vi years. Her profession brought her to Davis County. For 22 years she was employed in the counseling department at Davis High School. Her first assignment was Dean of Girls. Later the school system changed with Mrs. Car-ro- ll became a guidance counselor. This was more than a job to Mrs. Carroll. She genuinely loves people and her desire to help troubled students and to challenge young people to study and prepare for their future caused her to devote a portion of her life to the high school students at Davis. MANY DAVIS High School students still correspond with Mrs. Carroll. She has been in the home of many former students who are now living in different parts of the U.S. and abroad. Part of Mrs. Carrolls assignment at Davis High School was to work with foreign exchange students in the American Field Service program. She has kept in touch with many of these students and has visited them in their native countries. MRS.' CARROLLS major field of study in college was sociology. She is intrigued by the customs and of other people. I like to see how people live, how they handle themselves and what people consider as being important to them. The best way to experience the cultures of the world is to visit other countries and to live in the homes of the people, states Mrs. Carroll. ACCOMPANIED by her husband, Casper, who is an excellent photographer and a warm-feelin- g person, Mrs. Carroll has traveled the world. The couple have visited over 100 countries. In many cases, they have stayed with families native to the country they are visiting. Mrs. Carroll cannot say a certain part of the world is her favorite place. Each culture has a particular, unique charm, she states. tour around the world the Carrolls took A in 1962 was very memorable. Two trips to Communist China were considered unforgettable. The people were completely willing to accept us. They are proud of their country and not restrained like the people living in the Soviet countries, Mrs. Carroll says. MR. AND Mrs. Carroll have traveled to Japan on four occasions. Many years ago, Mrs. Carroll became acquainted with Dr. Frances Nyeu, a Taiwan native who was a student at BYU. Dr. Nyeu hosted the Carrolls when they visited Taipei. Her hospitality and friendship made this trip to the Orient very special for Mr. and Mrs. Carroll. World travel gives a person the opportunity to learn many things about government systems. Mrs. Carroll states it was interesting to see the change in the country of New Guinna. The first time Mr. and Mrs. Carroll i ft visited this Pacific country, the government was controlled by Australia. Independence was granted and New Guinea was a democratic independent nation the second time the Carrolls visited. TIED CLOSELY with a love to travel is an appreciation of good food, carefully prepared and tastefully set on a table. Mrs. Carroll says, A lot of each day most women and some mens time is spent in buying, preparing and cooking food. When so much of our time concerns eating, it deserves a lot of attention. No wonder all our current literature is filled with recipes and becoming more and more. Only breathing and sleeping supercede the frequency of food in our lives. As food is necessary to sustain life. Something so repetitious should not only add to our sustance but be employed to improve our health, add zest to the senses by its appearance and taste. It can also present a pleasant setting for successful communication with those we love. This is the most important of all. THE RECIPES Mrs. Carroll is sharing with the reader are dishes served and enjoyed by the people. They are authentic to the culture and country. None are Americanized copies. life-styl- es Boil Cauliflower whole in salted water, not too well done. It should remain solid and cut easily. Lift out onto a small round platter. Spread liberally with of mayonnaise all over, on one-half the cauliflower spread the boiled egg. On the other half spread the tiny shrimp giving it a two color look. Now cut the cauliflower to make pie shaped servings. cup slivered almonds 2 Tbsp. butter or margarine Pepper Vi HEAT GREEN beans in a sauce pan. Meanwhile put butter in a frying pan and add almonds. With medium heat stir almonds until they are toasted but not brown. Add beans to almonds. Season with pepper. ' WORLDWIDE RECIPES ITALIAN SPAGHETTI large carrot (grated) 1 large onion, chopped 1 lb. lean ground beef Vi cup grated Parmesan Cheese 1 4 oz. can mushrooms, stems and pieces 2 Tbsp. vegetable oil 1 6 oz. can tomato paste Vi tsp. garlic powder Vi tsp. Italian spices black olives for decoration Salt and pepper to taste IN LARGE frying pan place oil and carrot. Cook until warm and coated with oil. Place in a side dish. Fry onion until it is transparent but not brown. Add onion to carrot. Fry meat until it is brown. Add onion and carrot to meat. Add tomato paste and enough water to boil mixture. Add spices. Continue for 1 hour adding water to prevent scorching. Stir frequently. Reduce heat and simmer for 3 hours. Add mushrooms. One-hahour before sauce is done; cook 1 pkg, spaghetti in 4 quarts boiling water. Add 1 Tbsp. salt and cook for 12 minutes. Drain. Pour sauce over spaghetti in kettle and mix thoroughly with wooden fork. TURN OUT on large platter and cover all over with Parmesan Cheese. Decorate with ripe olives. Serves 6. (It is the length of cooking which makes this spaghetti so good. My Italian friend who gave me this authentic recipe sometimes substitutes spinach and cheese for the BROCCOLI SALAD bunches of broccoli Vi lb. bacon 1 bunch green onions 1 pkg. Hidden Valley ranch style dressing 1 3-- 5 WASH AND clean broccoli. Cut floweretts into bite size pieces. Discard stems. Chop up onions. Fry bacon until crisp, crumble and add to broccoli. Dressing: Make as directed on package. Add V c. bacon grease and add to broccoli. Toss. MRS. CARROLL says all English colonial people eat Trifle. The best she ever tasted came from South Africa! Mrs. Carroll was visiting this country on an exchange teacher program. The following recipe comes from an English woman. ENGLISH TRIFLE Use sponge cake or angel food cake. Split cake and spread with raspberry jam. Then wet cake with Vi c. sherry or fruit juice. Next layer canned pears or peaches. Make a custard (or use jello vanilla pudding). Put this on top of the fruit. Now add cut up bananas. Top with whipped cream. Nuts are optional. Chill. THIS SWEET and sour pork recipe came from Dr. Frances Nyeu of Taipei. Dr. Nyeu is a member of the elections committee as a representative from Shanghai. Authentic to the Orient, this recipe is not elaborate. It is mild in flavor. 12-o- z. lf GREEN BEANS WITH ALMONDS lb. can French style green beans 1 . SclUCC) NORWEGIAN CAULIFLOWER medium cauliflower Mayonnaise to cover 1 4 oz. can tiny shrimp 1 hard boiled egg, chopped fine COUPON COOKDOOK CORNER Ml;y How nice it is to have a recipe for a refreshing and spectacular I looking dessert that you can prepare in just minutes. have made variations of the following recipe, and you can too, by using Cool Whip Whipped Topping Mix and your familys favorite fresh or canned, drained fruits with other gelatin flavors. We present it here USE COUPON BELOW in a great strawberry combination. SWEET AND SOUR PORK 1 lb. lean pork roast (cut in 1x2 inches Tbsp. salt 3 Tbsp. soy sauce 3-- I ' ; Is ' ' 4 t ' ? , s " i! 1 Brand package (3 oz.) Jell-Gelatin, strawberry flavor Vi cup boiling water 2 cups Ice cubes o 1 1 K inch thick . By KATHRYN JENNLNGS ? ki' i i i , H COOL WHIP LIGHT N FRUITY PIE 1 1 ? container (8 oz.) Cool Whip Whipped Topping, thawed cup sliced strawberries baked graham cracker crumb crust, cooled Ks 1 i i f Carolyn Hall has baked a tart cherry cobbler, a family favorite and her son requested this cobbler for his recent birthday, rather than a cake. She also makes homemade noodles. SHE GENERALLY uses her home canned cherries, the tart pie variety, but says that the store bought canned cherry pie filling is also good to use. Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 or 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping, then whip until smooth. Fold in sliced strawberries and chill, if necessary, until mixture will mound. Spoon into crust; chill 2 hours. Garnish with additional strawberries, if desired. MANUFACTURERS COUPON EXPIRES MARCH 31, 1M4 Ssnra-i!- ? UWmmd UK A Hu iguf Mr General Foods Cop mil reimburse mi lor die lace value ol Idis coupon plus 7 lor quart home canned pie cherries 1 tsp. red food coloring 1 tsp. almond extract Vi Tbsp. lemon juice sugar to taste cornstarch and water iia. it . . . NON-DAIR- mi HA LKtAM Y UAlKYncLlrc. Wtvppnd Topping 15$ 19 GENERAL FOODS CORPORATION LIMIT -- ONE COUPON PEP PURCHASE - .y. radons The count and only on purchase a product indicated Any otter use constitutes fraud S - '5 - DRESSING: pinch dried taragon leaves crushed pinch dried thyme leaves crushed pinch dried basil leaves crushed 1 Tbsp. prepared mustard (Dijon) Vi tsp. garlic powder Vi tsp. salt Vi tsp. pepper Soak first 3 spices in 2 Tbsp. vinegar for 1 hour in screw top jar. Add 13 cup oil. Pour dressing over greens and palm. Toss. 8 servings. may be used for crust. POUR THE filling into the crust and fold over the crust, covering the cherries. Sprinkle crust with sugar and bake at 375 degrees until crust is a golden brown. PEACHES, apples, berries and rhubard are also good to use in this type of cobbler. Carolyn and husband Ray Hall are originally from Leavenworth, Kansas but have lived n Farmington for about 30 years. Ray is now retired. , 6090 2 FAVORITE NBOSIETMCC RECIPE NWv. CAROLYN loves to cook and bake and sew, also does some genealogy work and during the summer loves to go fishing with Ray. The couple has three children, Wayne Hall, Shirley Stahle and Lana Emery, there are 18 grandchildren and one DRAIN cherries that have had the pits removed. Put into a saucepan with the cherry juice and about 1 cup water. Sweeten to taste, add red food color for a brighter color and bring to a boil, add cornstarch . jn thinned with water and cook to the right consistency for filling. Add almond extract and lemon juice. rndi In the meantime make the crust with 2 cups bisquick, adding milk to the right consistency to roll. Now roll large Carolyn Hall loves to cook and one of her favorhome-canne- d made from her cobbler fruit enough to line a 10x13 inch is ite recipes enough crust fruit. Other favorites are easy to make dripper pan, with to be able to fold over the fillbeef stew and fried chicken. ing. Or a plain biscuit dough - ,,,5 H , '.'; ol me For redemption ol properly received and General Foods Cotp P0 Boi 103 Kankakee - ,, product mereol a 'T on me , sale speeded you receive and d upon request you suttnii evidence ol purchase sanslaclory to General Foods Corp Coupon may nor oe assigned nanslerred or reproduced Customer must pay any sales ia, Void where protiiDdeo laied ot restricted t ia Good only nUSA Puerto Ftrco and US Govt install Case awe t 20c nonoyed d presented through outside agencies m no, fetai drstriOulois ol out merchandise ttojie(s v lot redemption or specrlrcaily antnowed Dy us to present handling rl HEARTS OF PALM SALAD c. watercress 2 c. torn lettuce 2 c. torn Romaine lettuce 1 can (14 oz.) hearts of palm drained-slice- d 3 CHERRY COBBLER 1 COUPON Hearts of Palm Salad is made from the center part of the stem of the palm tree top. The food is canned. It is available in some food speciality shops in Salt Lake. It can be purchased in Mexico and in many Central and South American countries. The salad recipe is from Brazil. Carolyns Cherry Cobbler t I. f, 4 1 PUT MEAT in bowl and rub with salt and soy sauce. Marinate for at least 1 hour before cooking. When ready to cook, get a deep skillet or Dutch oven and put vegetable oil in it 4 inches deep and heat to boiling. Drop in 4 or 5 pieces of meat at a time and remove when cooked. Meat is done when hard to touch. When all the meat is done, drain out the oil and keep skillet ready. Now make the sauce. 1 Tbsp. vegetable oil Vi c. vinegar 13 c. brown sugar 2 bunches green onions, chopped 2 green peppers, cut in 1 in. squares 2 large cans pineapple chunks IN SMALLER skillet cook green pepper in a little oil about 2 minutes. Add vinegar, brown sugar, pineapple juice. Then add green onions, peppers and pineapple chunks with salt and soy sauce to taste. Put the meat in the big skillet or Dutch oven and pour sauce over meat. Thicken to desired thickness with cornstarch. Serve with plain cooked white rice. Serves d. HOMEMADE noodles are the best, Carolyn believes and her family agrees. They are easy to make and if you use only part of the recipe right away, the rmainder can be dried and stored to use later on. Mrs. Hall also cooks either chicken or beef stew and has the meat ready when the noodles are ready to cook in the broth for a good hearty meal. She sometimes cans the chicken or beef and if she wants a hurry up meal, just open the jar of meat and cook the noodles. You would need to check your canning book for processing time for the meat. IF THERE are noodles and chicken or beef left over from a meal, just freeze them for heating up in a hurry, if family or friends drop in at meal time. HOMEMADE NOODLES 3 whole eggs, beaten Vi tsp. salt flour to make a soft dough, easy to roll MIX BEATEN eggs and salt and gradually stir in enough flour to a medium soft dough. Place on a floured board or pastry cloth and cut into three pieces, roll each piece paper thin. Leave on board to dry and when edges begin to curl and dry, cut each circle in half and then cut again. Stack the pieces on top of each other and cut with a sharp knife, as wide as you desire. Cut thin or wide as for lasagne noodles. Or if you prefer, roll the larger circles of dough as for a jelly roll and cut desired width. COOK THE amount of noodles you desire in broth or water for about 10 minutes, or until tender, combine with the meat and serve. If all the noodles are not used, spread them out to dry and store for future use. Noodles are easy to make and the homemade ones are very good. |