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Show DAVIS COUNTY CUPPER, OCTOBER C, 1962 Trimming The TFaf browned, drain on paper towels. Crumble bacon; sprinkle, with Swiss cheese, on piecrust. Pi cheat oven to 425 F. To eggs in bowl, add skimmed milk, flour, sail, and pepper; beat wiih wire whisk unlit blended; pour imo piecrust. Bake IS minutes; turn oven control to 300 F.; bake 20 minuies longer or until knife inserted in center comes out clean. Let stand 10 minutes for easier serving. Makes 6 main-disservings. h SCAUjOPFJ) potatoes (130 calories per serving) It is easy to lower the calorics of this favorite, traditionally made with light cream and plenty of butter, without losing the wonderful onion-flavor, smooth and creamy texture. e y I tablespoon butler or margarine I medium onion , mineed 3 tablespoons flour I teaspoon salt dash pepper I 'A cups skimmed milk 4 medium potatoes (about i V pound), thinly sliced paprika for garnish I A HOURS BEFORE SER VING: Preheat oven to 375 F. In heat, in saucepan over medium-lohot butter or margarine, cook onions until tender, about S minutes. Stir in flour, salt, and pepper until blended. Gradually stir in skimmed milk; cook, stirring constantly, until mixture thickens. In casserole, arrange half the potatoes in a layer; pour half the sauce on top; repeat. Sprinkle with paprika. Bake, covcred.45 minutes. Uncover and bake 15 minutes or until tender. Makes 6 accompaniment servings. E CHEESECAKE (120 calories per serving) Some calories can be cut by using skimmed milk and whipped topping and a lot less sugar. But cheesecake is the ultimate rich dessert, and to get calories way down to 120 a serving, use slightly smaller servings. Continued 2 small heads Boston lettuce EARLY IN DAY: Hard-cooeggs and cook potato; refrigerate. 45 MINUTES BEFORE SER VING: Prepare Sauce Vinaigrette. h SAUCE VINAIGRETTE: In small bowl, mix 3 tablespoons olive or e salad oil, 2 tablespoons V salt, 18 teaspoon vinegar, teaspoon dry mustard, and dash red-win- pepper. SWEDISH MEATBALLS (305 calorics per serving) It is hard to believe the rich gravy for these delectable little meatballs is made with milk instead of the traditional heavy cream, cutting hundreds of calorics. Extra-leaground beef cuts a few hundred more. n I pound extra-lea- n ground beef I cup fresh bread crumbs 'A teaspoon salt 'A teaspoon ground allspice 18 teaspoon ground nutmeg 1 egg water 2 tablespoons salad oil I tablespoon bouillon cube I HOUR BEFORE SERVING: In medium bowl, mix ground beef, bread crumbs, salt, allspice, nutmeg, egg, and V cup water; meatballs. shape mixture into skillet over medium-hig- h In heat, in hot salad oil, cook . meatballs, a few at a time, removing them as they brown. Reduce heat to medium; into drippings in skillet, with wire whisk, stir flour until blended; cook, stirring constantly, until flour is light golden. Gradually stir in milk, bouillon, and Vi cup water. Return meatballs to skillet. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until meatballs are tender, stirring occasionally. Makes 5 main-dis- h servings. CHOCOLATE MOUSSE (145 calories per serving) Unsweetened cocoa instead of chocolate bits, and whipped topping instead of heavy cream make ail the without difference in calories the smooth, satisfying taking away chocolate goodness of this mousse. 12-in- I 1 cup skimmed milk 2 eggs, separated, at room temperature cup sugar 'A teaspoon salt 2 envelopes unflavored gelatin 1 small lemon containers creamed 3 cottage cheese (3 cups) teaspoon vanilla extract crumbs A cup graham-crack1 tablespoon butter or margarine, melted 1 container frozen whipped topping, thawed Vi er 5 HOURS BEFORE SER VING OR EARLY IN DAY: In heavy saucepan with skimmed mix milk, egg wire whisk, and salt; sprinkle yolks, sugar, gelatin evenly over mixture- - Cook heat, stirring over medium-loconstantly, until gelatin is completely dissolved and mixture is thickened and coats a spoon well (do not boil, or mixture will curdle). From lemon, grate 1 teaspoon 'peel and squeeze 1 tablespoon juice; set aside. In blender at medium speed, blend cottage cheese until smooth, stopping occasionally to scrape container with rubber spatula. Stir cottage cheese, lemon juice, lemon peel, and vanilla into gelatin mixture. Refrigerate until mixture mounds when dropped from spoon, about 45 minutes. Meanwhile, in bowl, with hand, crumbs, with mix graham-crackmelted butter or margarine; press mixture onto bottom of springform pan. When gelatin mixture is ready, in small bowl with mixer at high speed, beat egg whites until stiff and peaks form. Fold egg whites whipped topping into gelatin mixture; spoon into springform pan. Refrigerate until gelatin mixture is set, about 3 hours. To serve, remove side of pan. Makes 16 servings. w 4A HOURS BEFORE SERVING OR DAY AHEAD: In small, bowl stir Yi cup whipped topping md ie 3 eggs 1 medium potato Sauce Vinaigrette (below) can tuna 1 6'A - or 2 medium tomatoes can cut green beans 1 can anchovy fillets Vi can pitted ripe olives Vi ce W ITH CRFE.N PEPPERS AND BAMBOO SHOOTS IN OYSTER SAUCE CHICKEN e powder until well mixed, refrigerate 10 use as garnish. Reserve remaining whipped lopping. In heavy saucepan with wire whisk, beat egg yolks, skimmed milk, cocoa, and 2 tablespoons sugar until well mixed. Sprinkle gelatin evenly over egg mixture. heat until Cook over medium-logelatin is completely dissolved and mixture is thickened and coats a spoon (do not boil, or mixture will curdle). Stir in vanilla. Refrigerate until chilled but not set, about I hour, stirring occasionally. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 2 tablespoons sugar, beating until sugar is dissolved. (Whites should stand in stiff, glossy peaks.) With rubber spatula or wire whisk, fold beaten egg whites and remaining whipped topping into cocoa mixture until blended. Spoon dessert mixture into seven glasses; refrigerate until set, about 2 Vi 2 Tablespoons vegetable oil I large green pepper cut into V inch cubes V cup sliced bamboo shoots Vi pound small whole mushrooms or large ones quartered 4 chicken breast halves, skinned and SAUCE: I small onion, sliced or 1 scallion sliced 2 Tablespoons soy sauce 2 Tablespoons oyster sauce Vi cup chicken broth 1 Tablespoon brown sugar teaspoon grated ginger root Tablespoon cornstarch in 2 tablespoons hot water I 1 green pepIIEAT OIL in wok and stir-fr- y Add bamPush aside. 3 minutes. 2 or pers mi3 boo shoots and mushrooms. Stir-fr- y stir and Add chicken fry nutes. Push asiJc. 4 minutes until done. Return vegetables to the chicken in the wok. Immediately add a sauce made by simmering together the sliced onion, soy sauce, oyster sauce, broth, sugar, ginger root and cornstarch mixture for about 10 minutes. Heat this mixture with the chicken and vegetables for 3 minutes. Serve at once with rice. Kathy says any excess meat or chicken juices she freezes and uses later for gravies. 2-- container frozen whipped topping, thawed A teaspoon instant-coffe- e powder 2 eggs, separated . I V cups skimmed milk A cup unsweetened cocoa 1 ' Continued hot grill grill. Pour one spoonful of batter on circle. 3 inch a form to around smear and Let brown to golden color. Turn for a few second then remove. Place fortune inside and fold to form fortune cookie shape. Do this fast because the dough becomes brittle in a few seconds. Some helps with the fortune cookies are: use muffin tins to help hold the forms: have fortunes ready, you will need approximate5 4 ly 50; a pancake grill allow s ou to do or take if at heat set the you at a lime; the cookies somewhere else, uve cupcake paper to protect each one. 325-35- KATHY BROUN is a versatile person. Besides cooking, she cqjoys ceramics (her front room is decorated w ith beautiful v uses she has painted), counted cross stitch pictures, soft scupturing and many other crafts. Her soft sculpture plaques of the three little pigs. Hobby Holly, and a kitchen w itch are delightful. The most striking of all her sculptures is a caricature of herself and her husband. Desserts are a favorite with everyone. Kathy's favorite pic recipe is as follows: CHOCOLATE-VANILL- PIE A 3-- hours. Crust: Vi cup butter I cup Hour 1 cup chopped nuts 2-- To serve, garnish tops of mousse with whipped topping and coffee mixture. Makes 7 servings. CAESAR SALAD (150 calorics per serving) the Garlic Instead of skillet-fryin- g in lots of Croutons the usual way 011 get the same great flavor and crunch, minus the calories, by them with g vegetable cooking spray! More calorie-savin- g tips: greens are tossed with minimum oil, sprinkled (not overpowered) with Parmesan. Garlic Croutons (below) I medium head romaine lettuce 3 tablespoons olive or 3 tablespoons grated MIX AND pat into cake pan. Bake 20 minutes at 350 degrees. Filling: cup powdered sugar cup Cool Whip 8 ounces cream cheese 1st: FORTUNE cookies always go well with a wok dinner. Kathy says you must work quickly when making fortune cookies but the results make your efforts worth while. FORTUNE COOKIES I 1 MIX WELL and spread on crust. For second layer use one package instant d vanilla pudding, 1 cup milk (use only on for called amount package). of Spread on first layer. one-thir- Measure exactly like a crepe batter: Vt corncup flour, ' cup sugar, 2 Tablespoons salt. Mix together in a starch, Vi teaspoon until smooth and heat in bowl. Stir small with a wire wisk, V cup vegetable oil, 2 egg whites. Add 1 tablespoon water and mix well. LIGHTLY grease crepe pan or pancake salad oil FOR THIRD layer take I package instant chocolate pudding. Use Vi of milk called for on package. Pour over vanilla mixture. Fourth layer: use remainder of Cool Whip topping for top layer. Grate chocolate candy bar on top. Parmesan cheese I tablespoon lemon juice 18 teaspoon salt . , "l8 teaspoon cracked pepper 'A can anchovy fillets, drained and diced I egg 30 MINUTES BEFORE SER VING: Prepare Garlic Croutons; set aside. Wash romaine leaves in cold water; drain; pat dry with paper towels. Into chilled, large salad bowl, tear romaine into bite-siz- e pieces. Add olive oil and toss gently until leaves are well coated. Add Parmesan cheese, lemon juice, salt, pepper, anchovies, and uncooked egg; toss gently to mix. Garnish salad with Garlic Croutons. Serve immediately. Makes 6 accompaniment servings. BANANAS ch -- v Colortex, 4 pack BATHROOM TISSUE YARN SALE o Softex 4 ply 4oz Machine wash & dry 169 Reg. 270 X Four Seasons Bulky weight Reg. 210 169 1 3 NEW SWEATER YARNS 2 Grenoble Reg. 2 31 Reg. Reg. Mirage 19! l91 2" 2" SPECIAL THIS WEEK Bring in ad for OFF 10 All Unger Yarns Void after Oct 1 Duncan Hines CAKE MIXES 48 oz. Bucilla Perlette EGGS TOWELS GARLIC CROUTONS: Trim crusts from 2 slices white bread; cut slices into Vi inch cubes. Spray skillet with vegetable cooking spray. Add bread cubes and 18 teaspoon garlic powder; over medium heat, cook, stirring until cubes are golden.B er SALAD NICOISE (320 calories per serving) version of this For a lower-caloruse less main-dis- h salad classic Sauce Vinaigrette, reducing total calories by about 1000, so you don t have to delete the traditional tuna, potato, ingredients anchovies, eggs, more. ANOTHER FAVORITE wok recipe oriental-Kathy uves frequently is chicken with style vegetables. skilIet-toastin- flour I Vi cups milk I chicken-flavo- r sugar 1 envelope unflavored gelatin I A teaspoons vanilla extract Instant-coffe- Peel and cut each egg into 4 wedges. Peel and cut potato Into bite-siz- e pieces. Drain tuna; separate into bite-siz- e pieces. Cut tomatoes into wedges. Drain green beans, anchovy fillets, and olives. Into large bowl, tejr lettuce leaves into bite-siz- e pieces. On lettuce leaves, arrange in separate piles eggs, potato, tuna, tomatoes, green beans, anchovy fillets, and olives. Stir Sauce Vinaigrette; pour over salad. Makes 5 main-disservings. NO-BAK- Favorite f.nnlr 6th The Spinning Wheel 133 North Main, Bountiful, Utah Duncan Hines, Blueberry W w MUFFIN MIX Dixie, 100 ct. 7 oz. COLD CUPS GROUND BEEF Nabisco Premium, Armour, 3 lbs. CRISCO, SHORTENING Duncan Hines, 23 oz. BROWNIE MIX P I19 Lean CRISCO OIL 2 LBS. SALTINES I19 1 lb. SLICED BACON IMPERIAL MARGARINE CRISP CELERY 209 55 |