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Show I REFLEX JOURNAL BULLETIN LEADER, OCTOBER 28, 1982 Sandy Della Ratto From Canned Chinese Foods To Favorite Cook "John's mother who was of Irish descent taught me how to cook Italian style. I learned some Chinese cooking basics from a lady By DON ETA GATHERUM CLEARFIELD Family members. friends and the students of Layton I ligh School cun all state firmly that Sandy Della Ratto of 534 N. 723 W., Clearfield is an outstanding cook. MRS. I) ILL A RATO, a native of Illinois, was first exposed lo cooking by her mother who owned a restaurant. "Mother specialized in home cooking. Her ctcamed chicken on biscuits, homemade chicken noodles and pies brought people from Chicago lo our town just to cat Sunday dinner in Mothers Restaurant," Sandy remembers. One of Sandys sisters is now the owner of a restaurant. When Sandy married John Della Ratto, a career Air Force man, she left Illinois and traveled with her husband to many places in the U.S. and abroad. "AFTER WE first got married, I was reluctant to cook. We lived on canned Chinese foods and pot pics," Sandy says in a halflaughing tone. "After awhile some of the cooking skills my mother taught me came to my mind and I started experimenting with home cooking." named Mrs. Luke. We were stationed in Okinawa. The cooking classes were taught on base. Mrs. Luke was a native of China who married a serviceman. I have Americanized my Chinese cooking somewhat since leaving Okinawa," Mrs. Della Ratto states. JUST BEFORE John Della Ratto was discharged from the Air Force he was stationed at Hill Air Force Base. The Della Ratio family w here they had originmoved to the ally lived but they were unhappy with living in the state where they grew up. "We missed the mountains. Utah had become our home," Sandy says. The family returned to Utah and purchased a lovely home in Clearfield. Mr. Della Ratto is a civil service employee at Hill and business. he operates a small home-baseFor the past seven years Sandy has worked for the Davis School District in the school lunch program. She enjoys the association with teenagers and the school cooks. Sandy has been the unit manager at Layton High School for the past three years. d THE CH ALLENGE of managing a breakfast program that serves 30 to 100 students and a lunch program that handles 700 meals per day Lrui (Davit County Recorder) Part 0Dc a CM"tr'r'9 D'ymr know we put out a good meal. 1 he student response is getting better all the time. Waste is cutting down. We offer the students a good variety of foods that 8rc nutritious and taste appealing," Sandy says of the school lunch program. The latest innovation in the high school lunch program is a soup and salad or sundich line. Salad bars and a burger bar give students two more alternatives to the conventional hot lunch meal. "The quality of food is good and the priec is very reasonable," says Sandy. SANDY knows about the food preferences of children. She is the mother of three children. Her two boys arc married. One is serving with the U.S. Army in Germany and the other son is in the U.S. Air Force stationed in New Mexico. Sandy's sixteen year old daughter is a student at Layton High School. Besides working as a unit manager at Layton High School, Sandy finds time to assist her husband in his business and to be active in her church. She is the president of the Council of Catholic Women at St. Rose of Lima Church. SANDY'S hobbies include sewing, yard work, walking and handicrafts. She appreciates oil paintings and hopes to try painting in the future. Her mother was an accomplished artist. Sandys home is decorated with beautiful paintings done by her mother, Because Sandy's friends praise her Italian cooking so highly, Sandy is sharing some of her favorite Italian recipes with the readers. THE ITALIAN eggs is a good change of pace breakfast dish. They arc cooked in the same manner as poached eggs. ITALIAN EGGS Brown 3 cloves of gnilic in oil. Remove oil and add I can tomato sauce. Simmer for ten minutes. Break eggs in sauce. Cover and cook until the while part of the egg is done. THIS BASIC Italian sauce can be used with any Italian pasta or pizza food. s . SAl'CE Brown in olive oil: 2 cloves garlic. chopped, 'j green pepper, chopped. Add 2 cans tomato sauce Vi can water pinch oregano, basil, sugar I tsp. Italian seasoning I onion 3aweat MEAT BALLS pound ground beef I egg I clove garlic crushed ' cup parmesan cheese I Tablespoon parsley I teaspooon salt W cup dry bread crumbs V teaspoon pepper JRY IN oil, preferably olive oil and brown on all aides. CHICKEN CACCIATORE Brown in olive oil: 3 cloves garlic, one Urge onion, sliced Remove and brown 1 chicken that has been floured, salted and peppered. Remove and add to Dutch oven: I can tomato sauce ' I can tomatoes I bay leave I tsp. Italian seasoning 1 tsp. salt Vi tsp. pepper THEN ADD browned onion and garlic. Simmer for 13 minute and add chicken. Cook on low heat or in the oven for 40 minutes. The last ten minutes add Vi cup of wine. PUT IN slow cooker and add browned Italian sausage. This can cook all day. The last two hours add meat balls. VOTE CAnOL DEAN PAGE yj "I like to Mid-We- VOTE rfo is exciting and regarding to Sandy, A SHOE PAUUNE MCBRIDE (Davit County Treasurer) ias. Masse sea SG02BSfl) a33ss.pfljia sanggffls a Country Pride, de X PHONE if .nra-a- - H Boneless 544-342- 4 3 FRYER BREASTS - Gallon Taste-A-Trea- t, RUMP ROAST APPLE CIDER GMESIIS IJMMS Nobody wants a a Plain Vanilla Kitchen GITO YOtIR KKM A GIFT FOR THE HOLIDAYS POTATOES f HONEY GRAHAMS Russet, No. 1, Bag 10-L- b. a&l O Keebler, b. 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