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Show Wednesday, Home Cookin' September 25, 1985 Vernal Express 1 By Angie Martin FFA chefs warm There is a nip of fall in the air and the smell of freshly baked gingerbread will delight your family. And its the time to make a fragrant apple pie or a pot of chili to enjoy after a woodgathering trip on the mountain. I never tire of trying and tasting new and different styles of chili and the one given here is very tradtional. You may add beans to this chili, if that is your preference, and I hope you will enjoy it. The chowder is a meal in itself and only needs a green tossed salad and chunks of crusty bread to complement it. Or you may want to try the tomato zucchini salad, if you still have some vegetables left in your garden. up for Friday homecoming feast Its cooking time for the Future of America (FFA) organization of Uintah High School. Farmers The group have completed their plans for the homecoming barbecue that will proceed the football game Friday from 5 to 7 p m at the Colton Pavilion The FFA chefs will be serving barbecued hamburgers, hot links, hot dogs, potato salad and cold drinks. Everyone is invited to attend The proceeds of the event are used to promote the programs and pay for judging trips and other activities of the FFA. DELUXE CHILI j 2 lbs. coarsely ground beef 2 lbs. coarsely ground pork 2 Tbsp. oil 3 onions, chopped 4 cloves garlic, minced j I I I I can can can j 1 j 1 I 1 I 4 to 6 2 tsp. (28 oz.) crushed tomatoes (6 oz.) tomato paste (7 oz.) diced green chiles Officers of the 1985-8Mike Bills, president; in tomato puree vice I I I I I I I I president, secretary, Tbsp. chili powder sugar 1 tsp. oregano 1 tsp. cumin Salt to taste 2'b cups grated Cheddar cheese 1 HUDDLED AROUND FFA Mike advisor, Petersen are members of the FFA cooking team who will be making their moves on the barbecue grill at the Colton Pavilion before the football In a skillet, saute beef and pork in oil until meat loses its pinkness. Place drained meat in a Dutch oven or heavy kettle. In same skillet, saute onions and garlic, until onions become transparent. Place onion mixture in Dutch oven, along with the tomatoes, tomato puree, chiles and seasonings. Sim-- I mer mixture partially covered, for about 45 minutes. Mixture should be very thick. Place chili in a heated serving dish and top with grated cheese. Wait until cheese melts to serve and serve with corn chips or tortilla chips. Yields about 2 quarts chili. You can add 1 or 2 cans ( 15 oz. each) of either kidney beans or pinto beans or half of each. Rinse the beans and drain them. Add the drained beans to the Dutch oven at the same time with the canned tomatoes. This chili freezes well. game Friday. Standing left to right around Petersen are: Mike Bills, Tracy Allen, Tim Graham, Slade Young, Becky Steward and Chad Tomlinson 6 year are Tracy Allen, Steward, Tomlinson, Becky Chad reporter; Slade Young, treasurer; Tim Graham, sentinel; and the advisor is Mike Petersen who is new to the school district this year. Other active members of the FFA, who have been involved with the barbecue include: Marv Dee Peterson, Joe Carroll, Shanna Atwood, Kim Bird, and Jo Christensen AWflM Wednesday - Thursday - Friday - Saturday COUNTRY KITCHEN GINGERGREAD WITH RAISINS cups sifted flour tsp. baking powder tsp. soda 1 tsp. cinnamon 1 tsp. ginger Vi tsp. ground cloves Vz tsp. salt y2 cup shortening cup brown sugar 2 2 Savetwill20 ' , cup boiling water cup molasses cup raisins 25 action sweats Sale 7.50 and to 12.75 Ready-set-g- o ob s12 Taking first place for color and comfort fleecy sweats that are essential to a good workout Acryliccotton or Our rugged twill work clothes are built to handle a man-siz- e job without taking bite out of your a man-siz- e has flap Shirt paycheck pockets, long tails. The pants finish off the job in sensible cuffless style They're both constructed of n polyestercotton with soil release In match-u- p solid colors and a wide range of sizes Combine first 7 dry ingredients and set aside. Beat together the shortening and sugar until blended. Beat in the egg and continue until mixture is light and fluffy. Combine the hot water and molasses. Now, add the dry ingredients and the molasses and water to the shortening mixture,, alternating a little at time, stirring only until blended and smopth. Stir in the raisins, Turn batter into a heavily greased square pari and bake at 350" for 45 minutes. Cut into squares and serve with cream cheese, Sliced strawberries and toasted pecans for an extra special fall treat. Yields 16 . . squares. acryliccottonpolyester lots Reg $13 $15 Shirt Pants of Sale 10.40 in solids action-fashio- n Men's sizes S.M.L.XL ' Reg Sale $17 12.75 $10 7.50 $10 7.50 Hooded zip-u- p sweatshirt Crewneqk sweatshirt. .. Drawstring sweatpants . no-iro- DEEP DISH APPLE PIE WITH BUTTER CRISP TOPPING off Rugged team workers for Sale 10.40 on-the-j- legg y2 12 00 apples, peeled, cored and lightly sliced y cup apricot jam 3 Tbsp. lemon juice 2 Tbsp. grated lemon peel xk cup raisins M cup sugar 1 tsp. cinnamon 4 to 5 In a deep dish pie pan, toss together the apples, jam, lemon juice, peel, raisins and sugar. Spread evenly in pan and sprinkle top with the cinnamon. Sprinkle top with Butter Crisp Topping and pat it down to cover the fruit. Bake in a 350 oven for about one hour or until top is nicely browned. Allow to cool a little before serving. This can be served warm, or at room temperature, or cold. To serve, spoon into dessert dishes and serve with ice cream or a dollup of whipped cream. Serves 6. Sale 5.99 The JCPenney Towel Butter Crisp Topping: Vz cup flour cup sugar y4 cup butter (Vz stick) 1 cup ground walnuts . . . a thick, thirsty bathing beauty Reg. $8. 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Cook over moderate heat, stirring frequently, until sausage is done., Add onion during the last 5 minutes cooking time. Drain off grease. Add beans and their liquid and tomatoes and their liquid, breaking up tomatoes with edge of spoon. Add water, bay leaf, garlic salt, and thyme. Bring to boil, reduce heat and simmer, covered, 45 minutes to one hour. Add potatoes and bring to boil. Reduce heat and simmer, covered, until potatoes are almost done. Add green pepper and pepper to taste. Simmer, covered, until potatoes are done and green pepper is tender but slightly crisp. Remove bay leaf. Serve in soup bowls. 8 servings. o Be ready for any Holiday. Dont hide your hands. Give :: ;; j; ;; Palace Pats Nail a call Get beautiful and durable sculptured fingernails at 20 OFF full set prices. Call 789-219- 5 for an appointment. 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