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Show Davis REFLEX JOURNAL imensions BULLETIN i LEADER AUGUST 12. 1983 SUMMER STYLE ! Cut up 4 medium yellow or white summer squash Chop 1 onion and aLi it to the squash Chop 4 fresh greit chiles (the hot kind) Add Brown ;1 pound meat and add to the squash mm tore Cook over a low heat in a covered skillet for 1 hour, snmng occasionally One of the most healthful of all fresh vegetable Is squash, A member of the deep yellow vegetable food group, squash are a good source of vitamin A. a very necessary element Jn a balanced diet SUMMER SQUASH are different in taste and storing properties from the larger, meatier winter varieties. There are three main squash in the summer grouping the white seal - toped-edg- e SQUASH-INDIA- squash, the yellow squash and the ex tremely versltile zucchini. crooked-necke- d ZUCCHINI FRUIT CAKE s I'j cups granulated sugar 1 1 cup brown sugar Hz cups cooking oil 3 cups flour 3 cups grated raw zucchini (this can be frozen if you want to make the fruit cake at Chnstmas or holiday time) 2 cup walnuts ' a cup pecans 2 teaspoons baking powder , 1 teaspoon baking soda 2 teaspoon salt ; Hi teaspoon cinnamon ; 1 teaspoon vanilla 4 eggs, beaten 2'i pounds fruit cake mix : 1 pound candied chemes 1 pound dates 2 pounds raisins ; 1 , WHITE AND yellow squash are simi tar In taste and texture. Summer squash should be fresh, fairly heavy for the size, free from blemish. The rind should be so tender that it can be very easily punctured. PEOPLE WHO say 1 dont like summer squash" usually dont prepare diem properly. Young squash should be cut in quarters, seeded and washed. If the squash is young, the rind should be left on while it is cooking. Do not boil Squash is best when it is slowly steamed in a steamer or a colander over boiling water. Cook about 30 minutes or until tender. Remove the rind after cooking and mash the meat Serve with cream or butter, salt and pepper. 1 Because of the versltile nature of zucchini, there are entire cookbooks filled with recipes suggesting uses for this vegetable. Caution should be taking in bottling zucchini. Contact the USU Extension Service in Farmington if you YOUNG ZUCCHINI taste delicious when they are sauteed. One simple recipe for zucchini Is to pare the squash and cut in uniform pieces. Sprinkle with salt, pepper and flour. Dip in slightly beaten egg, diluted with 2 tablespoons water then in fine dry bread crumbs. Fry in small quantity of fat 6 to 8 minutes. Brown on both sides. have any question about bottling or storing zucchini. IF YOU WANT to eat squash but are tired of the same old taste, try the fol- MIX SUGAR, oil and eggs together; Add vanilla and zucchini Combine the dry ingredients and add to zucchini mixture Mix well Dredge fruit and nuts in flour and add to mixture Bake in greased and lightly floured loaf tins at 250 for one hour or until cake tests lowing two recipes. done : Incredible, Edible Egg Wins Favorite Cook - Mrs. Etholene Comaby LAYTON of Layton has a reputation of being a versatile cook. Mrs. Jeanne Day says, "she does demonstrations on the incredible edible egg, makes candy bars and delicious Christmas confections, has super recipes for quick and inexpensive casseroles, cans the best V--8 juice and chili around and all this while being a busy Bishops wife, scout leader and mother of a large family. MRS. CORNABY was born and raised in the Uintah Basin. She attended college at BYU and received a degree in nursing. While she was at BYU, she met Douglas Comaby. They were married. Mr. Comaby continued his education in the field of law at the U. of U. Mrs. Comabys education shifted from nursing to raising a family of six children and to home management, cooking and volunteer work in school functions, civic sendee and church work. The Comaby children are doing many varied things today. One girl is married. A boy is in Japan serving an LDS mission. Another boy works in Logan. One girl plans to attend Ricks College this fall. The next to youngest family member is attending Layton High School and the youngest Comaby family member will be in the fifth grade at Crestview Elementary. MRS. CORNABY has kept up with her childrens school activities by being involved in PTA. This year she is a member of the Central Davis Elementary School PTA Council. She is also the President of the Layton High School PTA, a position she held last year too. For the past two years, Mrs. Comaby has been the Blazer Scout teacher in the Layton 11th LDS Ward. Working with 1 1 year old boys in scouting offers challenges and the chance for persona! growth. THE RESPONSIBILITIES connected with her husbands profession and his position in the LDS Church put many demands on Etholene Comabys time. Douglas Comaby is the District Court Judge and the Bishop of the Layton 11th LDS Ward. For the past 22 years, the Comaby family has lived in Layton. ETHOLENE Comaby is very She says the time she spends with her children is the most important part of her life. . : She enjoys trying new things espe-- ; daily in the line of cooking Mrs. Cor naby says she is constantly looking for ways to stretch a pound of hamburger' Her philosophy is to share her cooking successes with others. Family members;-warmembers and friends all use re' cipes Mrs. Comaby has tried and found : to be good. family-onente- d V-- 8 JUICE is a useful item in any family storage closet. It can be made into spaghetti sauce, pizza sauce, barbed cue sauce or just used as a healthful drink. The USU Extension service advised any juice using many fresh; vegetables be pressure cooked and not just cold packed. Her reputation as a versatile cook earned Etholene Cornaby this weeks Favorite Cook honors. Favorite Recipes cot cm JUICE 10 quarts tomatoes 1 stalk celery 1 large onion 1 cup fresh parsley 2 green peppers 1 red beet 2 pounds carrots V-- 8 COOK VEGETABLES and toma- toes separately, Put them through a Victoria strainer. Heat juice and put in hot bottles and process 40 minutes at 12 pounds pressure. BARBECUE SAUCE This can be used on chicken, spare nbs, short ribs or other meats 1 quart tomato juice or V-- 8 juice 1 large onion chopped fine - 3 Tablespoons vinegar 5 Tablespoons lemon juice 3 Tablespoons brown sugar Vi teaspoon cayenne pepper 4 Tablespoons Worcestershire sauce 3 teaspoons dry mustard cup chopped celery or 1 tablespoon celery salt or 1 teaspoon celery seed 1 Vi teaspoons paprika pack for 25 to 30 minutes. COMPANY CASSEROLE pound ground beef, browned 1 package frozen peas 2 cups diced celery 1 onion diced Cook together peas, celery and onion 1 Mix together: can bean sprouts can mushroom soup 3 Tablespoons evaporated milk 1 1 BRING TO a boil and simmer while you brown meat Pour sauce over meat and cook uncovered for half the time then cover and continue to cook until done Baste occasionally. Cook chicken at 350 for 1 to 1 Vi hours. Spare nbs or short nbs 2 to 2Vi hours at 350. To can barbecue sauce, use same measurements as above. Simmer for 1 hour. Pour hot into hot bottles and cold IN GREASED pan, layer 1 can Chinese noodles 1 layer meat mixture 1 layer vegetables Pour soup over all and bake at 375 until it bubbles . SWEET n SOUR MEATBALLS 1 pound ground beef Vi teaspoon salt Vi teaspoon ginger Vi teaspoon garlic salt Mix well and form into balls, brown. Cook 6 carrots, sliced 3 stalks celery. Drain 1 can chunk pineapple and put aside. Use juice for sauce SAUCE 1 cup pineapple juice Vi cup brown sugar Vi cup vinegar 1 or 2 Tbsp. soy sauce 2 Tbsp. cornstarch dash of salt COOK UNTIL thickened; pour over vegetables, pineapple and meat balls. Add 1 green pepper cut up and simmer 10 minutes. Serve over rice. d. |