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Show — Pineapple Snack Bread” is guaranteed to take the chill out of frosty, winter weather. Yet. it's so quick and easy to make and so delicious, you'll want to serve it the year round PINEAPPLE SNACK BREAD 1 (1 tb 4 oz) can pineapple chunks 1 envelope active dry yeast 1 cup warm water | tablespoon sugar 24 cups sifted all-purpose flour 3 tablespoons oil Snack Bread Takes Chill From Winter ‘ teaspoonsalt 1 (6 to 8 oz) can pizza or marinara sauce 1 cup shredded Cheddar or Jack cheese (or half and half) ‘4; cup sliced green onion 1 (6 oz) package smoky link sausages, sliced ‘4 cup grated Parmesan cheese Turn pineapple into wire strainer and drain well. Sprinkle yeast over warm water and add a pinchof the sugar. Let stand about 5 minutes,until yeast is softened and bubbies begin to appear. Add remaining sugar and 2 cupsflour, and beat smooth with a spoon. Add 1 tablespoonoil, salt and remaining flour, mix well Spread 1 tablespoonoil injelly roll pan (10 4 15 x inch), and turn doughinto the pan. With floured hands, pat dough out to cover bottom of pan in an even layer. If dough springs back, let it rest a few minutes. Brush remaining tablespoonoi! over top of dough. With finger tips, make indentationsall over surface about 1 inch apart. Spread sauce over dough, then sprinkle with Cheddar or Jack cheese, onion and sausage. Toss drained pineapple chunks with Parmesan cheese and arrange evenly over top. Let stand in warm place about45 minutes,until dough has risen slightly. Bake below center of hot oven (400 degrees F) about 20 minutes. until bottom crust is browned. MUGS OF HEARTY SOUP and savory squares of ‘Pineapple Snack Bread’ make rewarding and nutritious eating, es- pecially when the weather is cold and Favorite Recipes By Charlene Winters Kitchen Classics No one needs to ask meif I had a good time over the holidays. All they haveto dois look at my body, now bulging in clothes that have become one size too small, to know I spent Christmas 1979 in a girth contest with Santa Claus. Before I rejoined my diet class this week,the dietitian called me to request I wear a blond wig and dark classes to the class so people wouldn’t know I was rejoining the class. I have e the kind of diet failure that causes dietitians to run to their refrigerators in despair yelling, ‘‘why me?” e motivation for dieting in 1980 came from my daughter Natalie. Two weeks ago she pointed to my stomach and said “baby,” a word appropriate only if I was pregnant. Thave added an exercise program to mydiet and am having no success.I'm the kind of person who gets exhausted eating a two pound boxofchocolates and carrying the empty boxto the garbage can. Myfirst exercise was to try swimmims I madeit halfway across the pool when I becametired. I panicked and began a furious dog paddleto get to the other side. When completed one lap, the lifeguard approached me and suggested the kiddy pool. The next day I tried swimming again. I became intimidated when an octagenarian swam four laps to myone, and snickered,‘You'll be washed up by the time you're 30.”” I gave up swimming to try jogging. After a block of concerted running, I collapsed on the ground.A localpolice officer saw me and growled,‘We don’t allow drunks in public.” On mysecond dayof jogging I wore a bracelet with the followinginscription: “In case of collapse revive me with a chocolate bar. If it fails, try another one.” I decided exercising at home would be safer, so I began a seriesof serious calisthenics. I slipped while I was doing a back bend and becameashelpless as a turtle on its back. I almost broke my Serve warm, cut into squares or rectangles. Makes about 20 cuts, about 2% x 3 inches frosty. MELT-IN-YOUR-MOUTH-POTATOES ipa 6-7 potatoes and grate them uce: 1 can cream of chicken soup % cube (‘4 cup) melted butter or margarine % pint sour cream % c. green onion, finely chopped ‘% c. grated cheese Mix sauce with potatoes and top with a handful of crushed corateand a tablespoonof butter. Bakeat 350 degreesfor 25-30 minutes. neck, also, and had to walk around the for a week with a hot pack. When I complained to my husband Don about my exercise woes, he commented I should returnto the exercise I did best. When I asked him whatit was, he told meit was putting fork to mouth. I stabbed him in the mouth with the fork I was using, and he is in enough pain, he probably can’t eat this fantastic dessert. FRESH COCONUT DELIGHTS 6 tablespoons butter or margarine, MARY ELEN CRANDALL 865 E. 100 S.. Soringville A WE RE HAVING Wa LEU ie. CLEAR ANCI softened Y% cup sugar % teaspoon salt, divided 1 cup plus 2 tablespoons sifted all- LOSING WEIGHTIS ONLY HALF THE BATTLE! purpose flour 1 cup brown sugar, firmly packed % teaspoon ground cinnamon 1 cup grated fresh coconut 1/3 cup chopped walnuts In small mixer bowl cream butter, sugar and % teaspoon salt. Blend in 1 cup of the flour. Press dough into bottom of a 9x 9x 2-inch baking pan. Bake in 350 degree F. oven 15 minutesor until ee browned. Meanwhile, in medium bowl beat eggs lightly; add vanilla. Gradually add brown sugar, beating just until blended. Mix in remaining 2 tablespoonsflour, % teas- At the Diet Center you will not only lose excess weight... . 17 to 25 lbs.in just 6 weeks ... you will learn how to stay thin for the rest of yourlife! iar te i DECIDE TO BE THIN <a’ FOR GOOD! poonsalt and cinnamon. Stir in coconut and walnuts. Spread mixture over par- IN ATTHE LOS4, TaN «Bis tially baked dough. Bake 20 minutes or until toothpick inserted in center comes outclean. Cool. Cutinto 24 bars. Makes: 2 dozen cookies. Versatile Eggs & ig Campers and hikers can depend on versatile eggs to keep them onthe trail. They're fast to fix for breakfast and equally convenient for quick campfire ‘suppers. And what could more handy than a hard-cooked egg for a tasty snack? Eggs are easy to tote when you bring them alongin their own cartons. Be sure to keep them on ice in your cooler. CALL TODAY Orem 224-3640 or 225-8376 JANUARY Central Orem 225-7525 Village Green, Provo 375-6000 E. Center Street, Provo 37%=9981 Spanish Fork 798-7227 ABRIC | EARANCE; Western Style Salad Chill canned pineapple chunks. Toss fruit with grated Romano or Parmesan cheese. Add to mixed greens and serve with a lightly herbedoil-red wine vinegar dressing. Are You looking as best as you should? Betty Headman Dept. Manager CONTINUES 295 W.Conter Prove 373-1484 SAVE! 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