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Show I t f 0 0 Reflex 1 y i Bulletin Journal JLeader 1 Favorite Cook SLUSH MEAT CASSEROLE tsp. butter cup sugar I cup water I level Tbsp. cornstarch Boil until dean or you can use prepared lemon pic filling I V Juice of 3 oranges and 3 lemons 12 oz. can of frozen orange juice 20 oz. can of crushed pineapple Vh cups water I lb. ground beef egg slightly beaten 'A cup bread crumbs I Vi tsp. salt Perpcr to taste I medium carrot, grated I medium potato, grated I small onion, grated 2 cups sugar BOIL THE sugar and the water for three minutes. Combine with the other ingredients and freeze. To serve: place two scoops of ice cream in the bottom of a glass. Add V of a banana diced. Put a big scoop of slush on top and fill the glass with p. THIS SLUSH can be made and kept in the freezer to serve to guests who want a refreshing drink on a warm day. It is delicious. Age doesnt keep Okeith (Hattie) Adams from cooking for her friends and family. Super Good Cook, In Spite Of Age - ? ' - AT THE age of 85, Hattie Adams still drives a car. She does her own house work and most of her yard work. Currently she is a visiting I or 2 grated carrots 3 bananas cut fine Dressing for the salad juice of Vi lemon 1 MIX TOGETHER like pic dough. Put in large glass pan and bake 15 to 20 minutes at 350. Let cool. Take FORM INGREDIENTS into balls the size of a walnut or larger and fry until brown. Put into a casserole dish. Make 2 cups of white sauce. Pour over mixture. Add I can mushroom soup and cook for 45 minutes. lb. hamburger onion, cubed 3 Tbsp. butter or margarine 3 cups tomato juice 2 cups shredded carrots. You can add the same amount of shredded I 1 ounces Philadelphia SHELBY COOKIES potatoes cup water salt to taste 2 cans cream of celery soup V4 tsp. garlic salt, pepper 2 Tbsp. brown sugar cup butter cup chopped dates l'j cups sugar SHRIMP BURGERS 1 IVi I 1 can shrimp 2 hard cooked eggs COOK THESE together until it leaves the spoon clean. Beat two eggs and add 2 Tbsp. milk. Stir into the cooked mixture fast and cook 2 more minutes. Slightly cook. Add 4 cups rice crispies, I cup coconut, 1 cup nuts. Make into balls and roll in coconut. 3 green onions, chopped cup sweet pickle, chopped Vi cup grated cheese 1 cup mayonaise cup Miracle Whip MELT FAT, add meat, brown the onion. Combine tomatojuice, water and soup. Stir till smooth. Add to meat mixture. Stir in rest of ingredients and simmer covered for 15 to 20 minutes. 8 cream cheese and beat well. Add I cup Cool Whip and I cup powdered sugar. Take I pkg. instant vanilla pudding mix, 3 cups cold milk and beat well. Place on your baked crust after it is cold. Add the rest of the Cool Whip in the carton to the top (beat it) and cover with crushed nuts. XA 23 c. crushed pineapple or tidbit pineapple add coconut and nuts I I 1 PUT ON xh buns and place under a broiler for 2 to 5 minutes. ing and topping beets were chores that Hattie was required to do as a child. By DONETA GATHERUM LAYTON According to Ella Allen, a close friend of Mrs. Okeith (Hattie) Adams, Hattie is, a supergood cook and inspite of her age, she still enjoys cooking for her family and friends. CARROT SALAD HAMBURGER SOUP (Makes 3 qts.) I SPECIAL DESSERT cup Hour cup nuts square margarine ON JUNE 27, 1917, she married Okeith Adams. They moved back to Layton. This has been her home since her marriage. Mrs. Adams is the mother of six living children, 26 grandchildren, 43 and three One grandson, Sheldon Adams, lives with her. Im glad for the company. Having LDS her for teacher supervisor Ward Relief Society. She visits with him around gives me something to her three sisters that live in Brigham do, Mrs. Adams says. City, Honeyville and Corrine at DURING THE canning season, least once a year. Mrs. Adams, a widow for eight Mrs. Adams worked in the Clearfield tomato factory for two years. years, tries to stay close to her famiShe cooked in the school lunch ly by having some of her children, for 18 years, working at program and greatggrandchildren Junior High School Davis randchildren to her home for din- North and Layton Elementary. ner at least once a month. She prepares the meal. . .. ..... I BELIEVE in keeping busy. You need to work, is the philosophy that has made Hattie Adams such an outstanding individual. Her outlook on life is positive. She has no time to be depressed. Hattie is constantly doing things for herself and for others. Mrs. Adams was born in Layton. The family moved to Thatcher, Utah near T remonton when she was a year and a half. Mrs. Adams grew up in a family of one boy and ten girls. She learned to work hard helping her father on their farm. Weed- c oc J .. . t r--. . f C H THE HIGHLIGHT of Mrs. Adams year is on December 4th when nearly all her family members gathered in her home to celebrate Mrs. Adams birthday along with the holiday season. The last few years my family have insisted on bringing the food. I still cook up a ham or a roast, Mrs. Adams says. The following recipes are ones Mrs. Adams has collected and used over the years. The slush recipe is one that was served last week when members of the birthday club she belongs to met at the home of Mrs. Frances Adams. Cffsitiwnns Fun For Kids And Moms FABRIC CRAYONS: These nifty crayons can be used to create all kinds ' '2 ..a. c I v Ui z w . : -- J : u. UJ a. 5 UJ UJ $ of nifty artwork. Special drawings can be preserved on pillowcases or sheets. Lightly pencil in, then color your Use picture on plain white paper. when your plenty of pressure and, picture is finished, brush away any mar tiny flecks of crayon tht could our work. Preheat iron. Place fabric right side up over a jhone book or other firm surface. 5lace picture face down on fabric. 3over with press cloth. Lower iron nto work. Do not move iron back md forth. Lift and lower until you lave worked the entire area. To heck picture, carefully lift one comer. Theres no pride quite like wearing on which you have done the artwork! Ice cream cones, teddy bears, hearts, alligators, lady bugs . . . Spelling words? No, sir. Those are just a few of the darling little buttons put out will want my JHB International. You to use them not only as buttons, but as tiny pins, barette oranments and other accessories. If you do not want to stitch your special buttons in place, you can use button pins for easy transfer from one garment to another. Buttons do not always have to be accompanied by buttonholes. They can be slipped into little loops, or they can just be there all by themselves, looking pretty. Check out buttons for decorating that special spring outfit It will get raves. Summer Corn Is By DONETA GATHERUM If Indian corn can be called Maise modem sweet com certainly has earned the term BECAUSE CORN is affordable and plentiful during August and September, it is probably our most jopular fresh and frozen vegetable. Home gardeners have great success raising corn. Local farmers supply our grocery stores with delicious, freshly picked ears on a daily jasis. CORN IS A good buy whether it is eaten fresh off the cob or processed for food storage. It is essential to use fresh com for jest results in freezing, canning or drying. A GOOD EAR of com is one that has a fresh green husk and a cob that is well filled with bright, plump, milky kernels that are firm enough to offer slight resistance to pressure. Dry, yeld lowed or husks are an indication of age or damage. Com that is too immature is unsatisfactory. The kernels on cobs of immature com are very small and very soft and when cooked they lack flavor. Com keeps best when the husks are left on until just before cooking. SOME PEOPLE prefer to cook the com cobs in the husks. To do this remove the outer husks from the com. Peel back the inner husks and remove the silk. Replace the inner husks. Tie the cob with strips of husk. Drop into a generous amount of boiling water and boil 7 to 10 minutes. Serve in the husks or stripped straw-colore- Maizing Over roasted com is another popular way to cook this vegetable. Place ears of com (with husks) in a moderate oven (350) and bake 30 minutes. Remove husks and silk before serving. TO ROAST com-on-tcob in a the silks husks and remove from pan, the com. Soak in cold water for V2 hour. Arrange the ears of com in a large heavy skillet or a heavy Dutch oven. Add V2 cup water, cover tightly and steam over medium heat 5 to 8 minutes. Remove cover and allow water to evaporate. Add 1 Tablespoon butter and Vb teaspoon salt to each ear of com. Continue cooking for 5 minutes, turning the com to prevent browning. FOR CRAFT-minde- d people, the husks of com dry easily. They can be used for com husk dolls, dry flower arrangements and holiday wreaths. Com fritters are one way to use up com that is left over from a meal CORN FRITTERS 2 cups raw com n 1 egg IV2 tsps. sugar 13 tsp. salt well-beate- Vb tsp. pepper 1 : Tbps, melted butter V4 cup flour V2 tsp. baking powder COMBINE CORN, egg, sugar, salt, pepper and butter. Mix and sift flour and baking powder. Add to first mixture. Mix thoroughly. Drop batter from spoon into a little fat in a hot frying pan and brown both sides. Serves 6. |