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Show WEEKLY REFLEX DAVIS NEWS JOURNAL, NORTH DAVIS LEADER, JUNE 24, 1982 'Dims AffiXM Journal Reflex My Favorite Cook Geared (Jerry) Todd Note: The response of our request for names of favorite cooks was tremendous. Each slip mailed to our office contained statements of praise and love for some of the most outstanding cooks and people in the county. During the following weeks, these special cooks will be honored. Headers will be able to try recipes that made these individuals so popular with their family members and friends. If you have a favorite cook you think deserves recognition, let us know about the person. Leader Bulletin Slimmer Is Salad Time in blending flavors. It is well to use only edible materials for garnishing although certain flowers and greens may be used to advantage occasionally. salad should be pleasing in appearance and in taste. The A well-prepar- green vegetables are better when they are crisp, cold and dry. If several food materials are used, the flavors should blend. A WISE person will take advantage of seasonable vegetables. Cucum- SALAD dressings should be well seasoned and the ingredients should be properly proportioned. Add the dressing to the salad just before serving or place several different dressings on the table so guests can choose their favorite. Either leaf or head letLAYTON Geared (Jerry) Todd has the distinction of being selected as the first tuce forms a part of almost all salads. It is often favorite cook. A native of Wisconsin, Mr. Todd enlisted in the U.S. Air Force in 1952. He used as a bed for a salad started out in the foods service branch by working as a KP. or as a border. Keep letMr. Todd foods service Arizona. was After completing school, assigned to an air base in tuce in a cold place; He fell in love with the southwest part of our country. separate the leaves and This carrer Air Force man traveled to many parts of the U.S. and to many foreign them in cold water place countries including Germany and countries in the Far East Wherever he went he sent until crisp and fresh. home cook books and recipes to his wife who also enjoys cooking. Many foreign foods Shake the water from the became specialties Mr. Todd used when he entertained family and friends. leaves or place them in a The food service business $eemed to come naturally for Jerry Todd. Maybe his cloth bag or strainer to drain. Watch that no inbackground had something to do with his love of cooking and of pleasing others through sects cling to the leaves. cooking. Jerry came from a family of four brothers and five sisters. All the children were expected Lettuce served with a to share in the household chores. Saturday was a busy cleaning day for all members of the French dressing mades a. plain but pleasing salad. family. FRENCH DRESSING Clove of garlic or a slice of onion 12 tsp. paprika 1 tsp. salt bers, tomatoes, celery and cooked cauliflower may be used in the fall. Cooked beets, cabbage, carrots and olives may be used in the winter, and head lettuce, radishes and cooked asparagus in the spring. Vegetables should be chilled, cut into desirable shapes and served on lettuce with salad dressing. Beets are greatly improved by cutting into pieces after cooking and soaking for an hour in vinegar or French dressing. y The use of cheese, nuts and peanuts with vegetables and fruits adds to the flavor and food value of salads. vinegar or lemon juice may be added if desired. or Chopped parsley mint may be added. Some put the ingredients in a bottle or jar and mix by shaking. FOR FRUIT SALADS, the addition of 1 Tbsp. of 6 Tbsp. salad oil 2 Tbsp. vinegar or lemon juice Rub a bowl with the clove of garlic or slice of onion. Add the remainder of the ingredients and stir until well blended. More sugar and 1 Tsp. of lemon juice to the French Dressing recipe makes a pleasing flavor. Celery salt from 14 to 12 tsp. may also be added. Garnishing of a salad requies a sense of color combination and judgment Recipes For The Heres Some Of Jerrys Recipes Home (Gardener " WENERStHNITZET Using a Boston butt or pork shoulder, sliced, cubed or tenderized with a meat pounder, roll the meat into a mixture of half flour and half cracker crumbs seasoned to taste with salt, pepper and paprika. Soak the meat in a batter consisting of 1 cup milk, 1 egg and some paprika. Return the meat to the flour mixture and press the mixture well into the meat Fry the meat in equal parts of oil and butter at 325 to 350 degrees. Serve with a lemon wedge. The Germans always have hot parsley buttered potatoes and a vegetable as a side dish with the Wienerschitzel. Another very good recipe from Mr. Todd is Date Bran Muffins. DATE BRAN MUFFINS 2 cups dates chopped and covered with 2 cups boiling water. Add 5 tsp. soda and cool Cream together: 2 cups sugar 1 cup shortening Beat in 4 eggs one at a time Mix together and add remaining ingredients 1 tsp. salt 5 cups flour 1 cup all bran buds 1 qt buttermilk 2 cups bran flakes By LUCILLE STRINGHAM As the price of food increases, we need to be concerned about stretching our food budget. Our summer meals should also be quick and easy to prepare and full of nutrition with fruits and vegetables from the garden. VEGETABLE-BURGER- S lbs. ground beef large onion chopped (1 VA 1 patties. Fry in hot fat. Serve on buns with catsup and mustard, lettuce and onions. POTATO BURGERS IN SKILLET melt butter and add rice and stir constantly until rice is coated with butter cup) qt. canned tomatoes or tomato juice 4 Tbsp. flour 1 cup chopped celery 1 can (16 oz.) whole kernel 1 tsp. chili powder tsp. oregano 1 tsp salt Vi tsp. pepper lA tsp. garlic salt if desired Vi V and bake at 400 degrees 15-2- 0 minutes. The muffin mix will keep in a jar for six weeks in the refrigerator. kettle or dutch oven. Drain off excess fat. Add onion and until soft. Add the spices, flour and stir. Add tomatoes, celery, com and cover. Cook over low heat until thick; at least one hour. Spoon hot mixture onto a toasted bun and sprinkle with grated cheese. Serve with a green salad and fruit for dessert. Make ahead and refrigerate until ready to serve. Heat and spoon over the buns. su-a- te com Mix together CANNED vegetables, left overs, meat and fish have a better flavor in salads if they are marinated for an hour in French dressing before serving. Marinate meats and vegetable separately. BROWN MEAT in a heavy lb. ground beef 1 cups coarsely shredded potatoes 2 V. cup chopped onion 4 2 Tbsp. chopped green pep- per Or tuted 1 1 Tbsp. dried reconsti- tsp salt tsp. black pepper Vi SKILLET RICE (lOVi oz.) cream mushroom soup 2 cups water 1 1 Vi can cup chopped celery cup chopped green pepper Vi cup chopped onion 'A cup uncooked regular rice 4 Tbsp. butter and drowns a litte. Remove from heat and add soup. Gradually add the water. Replace on high heat and add celery, onion, green pepper and salt and pepper to taste. When mixture boils reduce heat and simmer covered for 0 minutes. Good served with pork chops or chicken. Serves six. 20-3- MIX ALL ingredients together and form into six flat Nominate Your Favorite Cook his 20 year Mr. Todd worked his way up from KP to dining hall supervisor during "A person can were with the service rewarding. career with the Air Force. His experiences said. other in field, as Jerry food service in any be as much of an expert for a squadron The biggest meal Mr. Todd was ever in charge of was an outdoor picnic of every type were of 1671 people. The party took place in Germany. Barbecued meats served. invited to be the While he was stationed in Germany, Mr. Todd had the honor of being NATO countries. from officials chef for several meetings of his food preparation talents for special Jerry has spent much of his time volunteering the American Youth Association, with involved been has always organizations. He of PTA organizations. He has social the and chairmanship Protestant church groups for other groups. catered meals for the Shriners and the Masons as well as returned to live in Layton. He had bought After leaving the Air Force in 1972, Mr. Todd school. His love for the desert in high a home in Layton when his two daughters were this would be home. him decide made friends with climate of the southwest, plus, the ties he only had months 18 in in Inn Ogden. Jerry says He took a job as chef for Ramada his he him for so schedule of changed a one weekend off. This was too demanding cutter at the meat a now field. is He career food service the in occupation but remained Hill AFB Commissary. he remamed. Jerry and his wife, Mary Nearly two years ago his wife died. Recently the Ogden area within a year or two. They Ann, have plans to open a catering service in people. Mary Ann is host banquets for 200-30- 0 hope to find a building large enough to economics and home in with a degree also an expert cook. She graduated from college nutrition. to baking. Large Dinner menus are Mr. Todds favorite. He prefers cooking meat chicken-a-la-kie- v stuffed or pork chops are dinners usually turn out well when prime rib, served favorite cook honor. Deborah Shelton, Jerrys daughter, nominated her father for the makes the meal also but he She said this about her father, Hes not only a great cook Wienerschniizel German his for attractive by making it colorful and eye catching. Ask reclne. Wienerschnitzel recipe. He says he generally uses Jerry consented to give out his is less expensive and it boneless pork Instead of veal in preparing this meat dish. The pork ; meat of per person. tastes as good. He plans on a 6 ounce senring E any list on the pleasures of fife, eating good food will rank near the top. Good food and good company have become a major part of modem lifestyles. In recent years, however, the delight of good eating has felt the pressure of spiraling costs. While eating is still a large part of our lifestyles, thrift and consumer planning have become the watch word. There are, throughout North Davis county, countless wise homemakers who have carefully walked the tightrope between eating well and high prices. To spread the good word and to ease the food budgetthe Reflex Journal Bulletin Leader is offer-belt, a ing you chance to nominate your favorite cooks and their recipes for good, inexpensive meals. If you have a favorite cook, fill out the information. Unique recipes that offer a new twist to eating and at the same time, curb monsterous food bills, will be featured in this section. With summer coming on, recipes of particular interest will be pickle, zuccini and salad recipes. Other recipes of particular interest are how to make quick meals, such as casseroles, to get out of the kitchen heat Perhaps you know a cook with a secret recipe for cooking that trout caught during the weekend Or perhaps you know someone with a special flair for cooking a foreign dish, something Italian, French, German or maybe something Greek. Be original. Fill out die Information and let us know who tickles your taste buds. Bon Appetlt oven-ighte- r. Whos Your Favorite Cook Whos the best cook you know? Is it your mother, wife, sister, brother, a neighA new the street? bor down feature, Favorite Cook, will take ReflexJoumal readers into the homes of some of North Davis best cooks who have been nominated by you. If you have a favorite cook, fill in the coupon and mail to: FAVORITE COOK Reflex Journal Bulletin Leader 197 No. Main, Layton, Utah Cooks Name Address City Phone (Home) (Office) Your Name Your Phone (Home) Why you are nominating this cook..... ;. (Office) |