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Show ir Lakeside Review North, Wednesday, July 27, 1983 4-- H Projects Davis Families Hosting Koreans Since of 1974 Utah has been the international part Okuyama, age 4-- H ex- change program with Japan. families This year Utah will host the largest number of Japanese exchange students ever, 69, as well as 27 Korean youths. The exchange will take place July 21 to Aug. 21. Two Davis County youths are 4-- H going to Japan. They are Rachelle Dahl, 19, 1215 N. Holly Circle, Layton, and Julie Wilcox, 16, 1110 S. 200 E., Farmington. In addition, several Davis County families will host Japanese students. They include: Dwight and Ann Jensen, 286 Cobblecreek, Farmington, Keiko Sugimoto, age 15; David and Cindy Draper, 1251 Deerfield Drive, Centerville, Hiroko 14; Meldon and 304 E, Oak Lane, Carole Ward, Kaysville, Reiko Kato, age 13; Gary and Helen Perkins, 1525 W. 500 S., Farmington, Yosuke Shinohara, age 21; and Laroy and Sandra Van Dyke, 1173 N. 250 W., Centerville, Takako age 12. The exchange program just 4-- H Oh-ir- a, Gerald Olson, state director 4-- H their international relations in preparation for the 1988 Summer Olympics to be held in Seoul, Korea. He says although no Utah will be going to Korea this year, there will be 14 youths going to Japan. 4-- H said Dr. keeps growing, world community, Olson said. He said Japan does not have programs, but they do have something similar called LEX, Language Experience, Experiment and Exchange. The LEX clubs are designed to teach English to Japanese youths much teaches a variety of the way skills to American youth. Olson said Utahs exchange with the Korean youths is the first of its kind in the United States. Korean youths do have programs similar to ours, but have never been out of their country. When Olson met with the Korean Minister of Education in May to arrange the exchange, he found the Koreans eager to learn from our programs. Olson ,said they are trying to expand at Utah State University. Families who host exchange youth want to do it again and 4-- H Japanese youths encourage more of their friends to come to Utah. The program has become so popular because people are beginning to realize the need for intercultural understanding in what is increasingly becoming a AND WITH A AMERICAN CANCER SOCIETY S?U 269 dCST 268 vkh ac:::i!o A CHECK CHECKUP ? (Fcrmsr Aibsrtoni GPT lesdisn) t-um- JOEY REESE AND SANDY ALLRED Layton Woman to Wed Area Man on Aug, 13 LAYTON Dale and Lor- raine Allred of 1711 Luke Street, Layton, announce the forthcoming marriage of their daughter, Sandy, to Joey Reese. He is the son of John and Wanda Reese, who make their home at Ross Drive, Clearfield. The couple will be married on Aug. 13, at Layton West LDS Stake Center. A reception will 159 follow Center. p9 mips ttff SK0fl MILE HIGH at Layton West Stake Miss Allred graduated from Layton High School in 1983. She is employed at Hardees in Clearfield. Her fiance was graduated from Layton High School in 1983. He has enlisted in the United States Army. Following the rites the couple will make their home in Layton. ss green-grocer- bronze lettuce, leaf lettuce, crisp romaine, escarole, spinach, watercress, and dandelion, beet and mustard tops. For special treats, indulge in Belgian endive. Always buy greens that are fresh and crisp. A wilted head of lettuce wont revive through re- -' frigeration or cold water. For the best of salads, start with the best of ingredients. Select only the choice part of the greens, discarding stems and cores. Tear the leaves unless a recipe calls for shreds or wedges. Wash greens only as you need them. Drain thoroughly and store in a plastic bag or wrapp- I ed in a dish towel in the refrigerator until just before tos' sing. When greens are cold and dry, place in salad bowl and toss with your favorite dressing. Add dressing just before serving and use only enough to coat the leaves lightly. Toss gently until well coated. For easy salad variation, try a combination of tomato and avocado slices layered on crisp romaine lettuce leaves. Top with sour cream or your favorite creamy dressing. Sprinkle VIE D0ITT STOCK SPINACH CHEESE BAKE Makes 6 servings Va Va cup chopped onion cup light corn oil spread rjT SENECA fll L Cpplo HI Saaco VIE SELL UHITEB-B- C ATM BOY 12 Essential 100 f Vitamins, Complete li" ?furrt LiyUViVL V H ARE TOM? UY AND SHO? OFTEN SAVE7V BAR-SiL- . i HI COST CUTTER JUMBO ROLL L'f. package frozen chopped spinach, thawed and ' well drained ft teaspoon basil leaves 1 cup low-fcottage cheese 1 (M ounce) container Egg Beaters Va. cup Parmesan cheese Vi Y B. 'pToivolo 5" ' Ou siicom Baeon Paper ie r I VTpJx (10-ounc-e) SAM 6? S&W 80Z. at Mato -- CLOVER CLUB SA'isr cot- tage cheese, Egg Beaters, 2 tablespoons Parmesan cheese and mixture. Pour into spinach8x8x2-inch pan; sprinkgreased le remaining 2 tablespoons Parmesan cheese over top. Bake at 350F. for 45 minutes. Let stand 5 minutes before cnmiTTr Eicd advertised Hems it rsqutreB to be rtuuUty available lot sole it orbelow ttii advertised price in each of Tie Owed food Stores. moot is spocdtcMy doled to the id. serving. ROY Members of the ing will be demonstrated by Lakeview Homemakers Club Jolene Stander at a cost of $2.50 will meet Aug. 9 at 7 p.m. for a per person. For more informacraft night. tion, call Sharon Stewart, A stitch and stuff wall hang The public is invited. 776-452- 9. GMm REGULAR AND RIPPLE In medium skillet, over medium heat, saute onion in light corn oil spread until tender, about 3 minutes. Stir in spinach and basil; remove from heat. In medium bowl, blend ? Lj S0Q PGOdfg 45 OUNCE Fresh fruits team delightfully with a number of fresh produce ingredients for very different salads. Toss fresh orange or grapefruit sections with torn spinach and red onion rings. Top with crispy bacon bits and serve with a spicy French dressing. Once you get into the world of salads, youll find lots of culinary adventure ... and good eating. Homemakers Date Meeting $ r-- O ttWfMW. WJ SOFPIIB smc i.3i 20 LBS. barcaiiisi with salad generously crunchies. 1 i 1 Casserole Perfect For Summer Meals Things get lighter in summer lighter days, lighter clothes and lighter appetites. Its the time when millions of Americans cut back on calories, fat and salt in a conscious effort to look good and feel, better. Now theres good news for cooks who want to follow the trend toward eating light. Corn oil spread with 25 percent fewer calories, salt and fat than regular margarine is now ayailable. Heres a summer casserole that calls for light ingredients and packs plenty of flavor to please finicky appetites as well as waistline watchers. The whole family will discover that eating lighter really does taste better. l.:. 7 Fitness-Conscio- us With Americans on a great kick, salads have really come into their own. Theyre a simple, classic way of adding sparkling color and flavor to a meal. Salads can even make a meal on their own. Knowing your way around the fresh produce section of your y supermarket or is the first step to a good salad. Get acquainted with the wide variety of greens available. Besides the classic iceberg lettuce, there is the buttery textured Boston variety, plus Bibb, OR WHEAT LB. LOAF SAveir Salads Fit Lifestyle Of health-awarene- SMWl. WHITE L V V nncnzcx dive on dead sutlictodl slock of idverttsed merchandise. H tor eny reason we are out ol stock s RAIN CHECK vi bo iiSBtd enabkng you to boy the item at the advertised price as soon as it becomes ivartabte. We strive to r AUfTKtf A5OTSED SUBJECT TO STOCK WHitf UKjTEP SUrTUES LAST. V P u OKIGmO |