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Show Page 38—-THE HERALD, Provo, Utah, Sunday, January 20, 1980 Cream Custard Base Makes Delicious Quiche and Pudding “I know that teenagers need four cups of milk daily, adults need two, and younger children need three,” writes a reader. ‘But if they won't drink that amountall the time, what do I do?” To get milk into the diet easily, consider the man: uses for custard. These may fit into the main category: stratas, baked macaroni and cheese, timbales, vegetable custards or that favorite from international cuisine, quiche. HAM AND SWISS QUICHE CRUST: “ cup all-purpose flour “ cup whole wheat flour ‘@ teaspoon salt 3 tablespoons butter 2 tablespoons lard 3 to 4 tablespoons cold water FILLING: 2 cups (8 oz.) shredded Swiss cheese 1 cup diced cooked ham 1/3 cup sliced green onion with top 2 cups 1 tablespoon cornstarch 4 eggs, slightly beaten ‘4 teaspoon salt % teaspoon nutmeg Dash cayenne 2 tablespoons grated Parmesan cheese Preheatoven to 375 degrees F. For crust, combine flours and salt. Cut in butter and lard until mixture resembles coarse crumbs. Gradually stir in water, 1 tablespoon at a time, mixing just until dough holds together. Shape into a ball. Roll out on lightly floured Cherry Omelet Elegant Fare Cherries Jubilee is an elegant dessert of sweet cherries in a sauce spooned over ice cream Traditionally, oe eeese a. eeseid for a spectacular (and delicious) culinary display. A few liberties have been taken with this dessert standard and substituted a simple two-egg omeletfor cherries. The decision on’ whetherto flameit or no is left up to the cook. There are no mysteries or tricks to making a successful omelet. All it takes are two eggs, two tablespoons water and a dash ofsalt. An 8-inch omelet or crepe pan with sloping slides is peel butnot necessary for cooking an omelet. Don’ ptyabot getout the mixer, or even a whisk for beating — a fork works just fine. Just heed the recipe directions that follow and success will be yours! CHERRIES JUBILEE OMELET ry 1 can (1 Ib.) pitted dark sweet cherries Orange juice or water, as needed % cup sugar 2 tablespoons cornstarch 12 eggs, divided % cup water, divided oitablespoons ahs oebutter,div divided 6 tablespoons brandy, optional z Drain cherries, reserving liquid, Add orange juice or water to liquid to make 1 ae In saucepan mix together sugar and cornstarch. Graduallystirin liquid. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in cherries. Keep warm. Mix together eggs,water and salt witha fork. For each omelet, heat1 tablespoon butter in 8inch omelet or fry pan over medium high heatuntil just hot enoughto sizzle a drop of water. Pour in % Cup egg mixiure. Mixture should set at edges atonce. With pancake turner turned over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.Tilt pan as necessary so un- cooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamylooking, fold in half with pancake turner orroll, turning out onto plate with a quickflip of the wrist. Keep warm while preparing remaining omelets. Pour about 1/3 cup cherry mixture over each omelet. If desired, heatbi and pour 1 tablespace over cherry sauce ‘on each omelet. Using a longfireplace match, quickly ignite brandy. Surface to a 13-inch circle. Line a 9-inch pie plate with dough. Trim and build up edges with a high flute. For filling, toss together cheese, ham and onion; placeim bottom of crust. Stir a small amount of milk into the cornstarch until smooth. Add remaining milk, beaten eggs, salt, nutmeg and cayenne. Pour over cheese mixture. Sprinkle with Parmesan cheese. Bakeuntil knife inserted near center comes out clean, about 45 minutes. Let stand 10 minutes before serving APPLE CHEESE BREAD PUDDING 12 slices day-old whiie bread, crusts removed 2 tablespoons butter 2 cups chopped apples ‘4 cup sugar ‘ teaspoon cinnamon Y% teaspoon nutm 1 cup (4 o.) shredded Cheddar cheese 2 cups milk 4 eggs, slightly beaten ' 1 teaspoon vanilla it cream OR half and half eat oven to 325 degrees F. Spread oneside of bread lightly with butter. Arrange slices of bread, buttered side up, in bottom of buttered 8-inch square baking dish. Toss apples, sugar and spices. Sprinkle 1/3 apple mixture over bread. Sprinkle 1/3 of cheese over oe Repeat bread, apple and cheese layers twice. bine milk, vanilla. Pour over bread mixture. Bake until knife inserted near center comes out clean, about 55 to 60 minutes. Cool slightly (about 30 minutes) before serving with light cream poured over each serving. PUT MILK into the diet easily me quicheor a fruited bread pudding. Bot for good taste and nutrition. . Nutrition By Charlene Winters your body to science while it’s big enough to be worth something. I stomped into the kitchen, muttering, ‘I’m going to get somecherries.I didn’t bother to explain they were covered with chocolate I would threaten never to fix him anything special again, but it would hurt me as much as him.This treatis guaranteed to add atleast a pound. SWEDISH PINEAPPLE PASTRIES Mrs. Florence M.Hall Pingree Cut - ¥% cup butter into 1 cupallpourpose flour until particles are the size of small peas. Sprinkle — 1 to 2 T. cold water over the mixture while stirring with fork until dough is moist enough to hold together. ‘orm — into rectangle. Flatten to %inch thickness, smooth edges. 1 out — on floured surface to a 12 by 9-inch rectangle. Cutinto three 12 by 3-inch strips. Place on ungreased cookie sheets, four inches apart. Melt — ¥ecupbutterin 1 cup waterin saucepan over medium heat. Blend in — 1 cup sifted all-purpose flour all at once. Cook over medium heat,stirring constantly until mixture leavesside of pan and is smooth and compact. Add — 3 unbeaten eggs, one at a time, beat vigorously after each addition until mixture is smooth andglossy. Stir in — % cup pineapple preserves and 1 teaspoon almond extract. Spread — one-third of mixture over WNYC Don't Risk Young Teeth Kitchen Classics I have promised my husband Don thatI shall lose enough pounds to weigh what I did in college. He wants to recapture the girl he fell in love with nine years ago. I should have burnedall my photographs, or at least bloated them, so he wouldn't have any reminders. As part of my attempt, I am taking a painful weight class and recording everything I eat on paper andclassifying it. There's nothing like writing my food consumption on paper to see what a porkerI really am. I succumbed to temptation this week and bought a ae, y cinnamon roll. When Don asked how I was goin; to work it into my diet, I told him classified it as a fruit exchange. When pressed for an janation I replied, “I called it breaded raisins.” ith a little creativity I have managed to eat almost anything I have wanted to this week. I called a potato a bread exchange, whichis fine. I failed to mention that I put seven tablespoonsof creamy butter on it. I merely wrote “dry, gaggy potato with yellow accents.” I ate a creamsicle and said I had eaten a milk and fruit. The orange pate was fruit, and the white part was milk. I couldn’t resist a thick malt, so I drank it, and merely classified it as “thick dairy product.” I have a special recipe for Peanut Blossom Cookies which I made this week. When I recorded it, I wrote eee meal with blossoms on the fe.” I attended myweightclass, secure in the knowledge that my week of splurging would go unnoticed. was wrong. Notonly had I gained four pounds in seven days, but I also popped the buttons on my blouse whenI Stepped on the scale. en I reported my ‘‘progress to Don,” his only comment was this: “Maybe you should consider selling have a delightfully creamy custard base TUL TSG By GAYNOR MADDOX Teach your youngsters good dentalhabits from the |" start, says Dr. Seymour Stiber, an eminent New York specialist in childrens’ dentistry. Stiber examined and treated thousands of young teeth praaoa at the out-patient dentalclinic New York’s Lenox Hill Hospital. “From the first time they begin to be aware of their teeth and the use of a toothbrush,” says Stiber, “‘they should be taughtthe correct wayto brushtheir teeth, which is up and dowaand not across. “Cleaning the teeth correctly is of prime importance in dental health. Evenif the child finds it boring and a chore, he must be taught.” tiber warns parents against thinking that baby teeth are not medically important. A chiid’s first teeth arevital, heinsists, and often need the care of a pedodontist, a patient, highly efficient specialist in childrens’ teeth. Their rates may be slightly higher than those of Tey dentists, he says. But you will find them invaluable if your children need any special dental comport MILLER care. Stiber refutes the notion that decay of young teeth results primarily from inheritance or soft enamel. Instead, he says, cavities result from bacteria that remains on theteeth. ‘Good nutrition for the teeth doesn’t depend entirely on what you eat,” he continues. “It depends largely on whatkinds of foods gointo the mouth and hee residue is left on the surface and between QFuton SHOES FOR WOMEN MEDICAL CENTER Pharmacy eth.” Fancy Cake each strip. Bake at 325 degres for 50 to 60 minutes until golden brown. Frost while warm and sprinkle with % cup sliced almonds. To serve cut diagonally into 1-inch bars or cut larger pieces for a dessert. If you like to make a cake especially fancy, drizzle’ chécolate glaze over a white frosting. Melt six ounces of semi- | sweet chocolate pieces Almond frosting _ with two tablespoons of Blend 1 cup sifted powdered sugar milk over low heat, stirrwith 2 or 3 T. sour cream or sweet ing constantly. Remove cream until of spreading consistency. from heatand stir in oneStir in ¥% teaspoon almond extract. half cup of dairy sour 1275 NO, UNIVERSITY PHONE 373-1010 PROVO, UTAH Cake Decorating Classes Learn the Art of Cake Decorating the Famous Wilton Way cream. FABRIC MILi - JANUARY SEWING SPECIALS _ AN ELEGANTshow-off food is a simple, but s baatAsa omeletthat can be served flamed if desir ; FREE ORGAN LESSONS Dunkley Music is now offering a rapid organ course especially designed for non-players. These 8 lessons will be taught by Mr. & Mrs. Jay Finlinson. Mr. Finlinson is the Marriott center organist. Classes start January 23 with limited FAKE FURS 96”Polyester BONDED BATTING on rolls 377-8409 Beautifultrue-to-life flowers * Vines,leaves and floral arrangements ee Class size limited Fee $ Eye-catching cake borders nuplles ein ¢ Beautifully written messages ¢ Unique sugar molds for ready-made decorations In just six weekly 2-hourclasses,our Wilton-trained instructorswill show you the easy step-by-step keys to beautifully decorated cakes 60” CORDUROY on rolls POLYESTER INTERLOCK DAN RIVER Beginners Class VELOUR onrolls 98 Only 49 1 98 yd. DENIM 1 49. yd. DISCO SATIN 2" ; yd. openings available. You mustcall now to register. Learn the easy way to make POLYESTER KNITS 77‘. Ib. Limited Supply 108” SHEER NYLON TRICOT 99%. 250 W.Center Orem 225-3123 Provo 375-4818 9:30-9:30 Mon.-Sat. Mon.-Sat. 9:30-6:00 Starting Wednesday February 6th 6:30 p.m.-8:30 p.m. Register Today! 1 Call the JCPenney HousewaresDept., 224-131 ext. 235, or register in person CPenney Orein University Mall |