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Show Mrs. Anne Davis, Ogden; Mrs. Orson Williams, Cedar City; Brigham City Reader; Mrs. E. Franklin; Mrs. Shauna Williams; Mrs. Sue Robinson; Mrs. Nancy Herskel; Mrs. Mark Raddon and Provo Reader sent some dandies. Thanks to one and all! Cornbread (Milton L. Perkins) ' to 's cup sugar use scant Vi) V4 stick (Vi cup) butter (I 2 1 V4 V4 eggs cup buttermilk (or sour milk) teaspoon soda teaspoon salt cup flour, scant 1 Vi to 1 Vi cups commeal Blend sugar and butter until well mixed. Add eggs, salt and soda and beat until fluffy. Add buttermilk and beat again. Stir in commeal and blend well. Add flour and stir just until mixed. Batter must not be thick. Pour batter into greased 8 x square pan and bake at 350 degrees about 30 minutes, or until cornbread tests done. Do not overbake. Country Cornbread (Mrs. Lasca H. Chamberlain) 1 carton (8 ounces) plain yogurt Vi cup vegetable oil 1 egg 1 cup flour 1 cup enriched commeal Vi cup sugar Vi teaspoon salt teaspoon baking soda Beat together yogurt, vegetable oil and egg. Combine remaining ingredients; add and mix well. Pour into greased 8 x square baking pan. Bake at 400 degrees about 20 minutes or until done. Makes six servings. Blueberry Cornbread (Mrs. Jayne Friberg) 1 stick (Vi cup) margarine 1 cup sugar eggs 1 cup yellow commeal 1 Vi cups flour 2 teaspoons baking powder Vi teaspoon salt 1 Vi cups milk Vi cup blueberries Cream margarine with sugar. Add eggs and commeal. Sift flour, baking powder and salt. Add alternately with milk, blending well after each addition. Dredge blueberries with flour and add to mixture, folding carefully. Bake in greased square pan for 40 minutes at 375 degrees, or until done. Note: I seldom make with blueberries. This is a delicious, almost cakelike recipe that does not crumble. Now that elegant yet economical - chicken has outgrown the tradi 1 2 tional Sunday and holiday category, it is used in homes for everyday exciting menu offerings. Sweet and Sour Chicken fills this bill in a most delicious, nutritious and economical way Miss Merrian J. Jones requested recipes for this main dish treat and fancy cooks Mrs. Lucille Richardson, Midvale; Mrs. R. H. Nygard; Mrs. Carol Braithwaite; Mrs. Leora C. Booth; Mrs. Betty J. Oliver, Gunnison; Mrs. Debbie White, Midvale; Mrs. Muriel C. Mathis, Monroe; Mrs. Diane Dyreng, Gunnison; Mrs. Kelley Bollinger; Mrs. Elma Leta McBride; Mrs. Tom Jameson; Mrs. Marge Ensign and Logan Reader took time to send their treasured recipes. We appreciate you! 1 1 3 3 6 1 Sweet and Sour Chicken (Mrs. Muriel C. Mathis) pound precooked chicken, cut into bite-siz- e pieces (2 chicken breasts are usually about 1 pound) cup pineapple juice tablespoons vinegar tablespoons cornstarch tablespoons water can (8 ounces) pineapple tidbits, drained tablespoon soy sauce V4 cup brown sugar, well packed 1 small green pepper, cut into small pieces 1 small onion, sliced Cook chicken and cut into bite-siz- e pieces. Set aside. Mix together pineapple juice, vinegar, cornstarch and water. Cook over medium heat until thick. Pour over diced, cooked chicken. Mix pineapple tidbits with soy sauce, brown sugar, green pepper and sliced onion. Stir into meat and juice mixture. Blend well. Place lid over mixture and steam five to 10 minutes. Serve over cooked fluffy rice. Note: This mixture can be made before hand and then warmed up before serving, if desired. The sweet and sour mixture is delicious over any kind of precooked meat and especially good over 1 pound of hamburger which has been made into meatballs. Serve over cooked nee, if desired. 1 1 V4 Vz V4 14 1 V4 except Cook, the chicken and pineapple. stirring constantly, over medium heat, until thickened. Pour about Vs cup of the sauce in a baking pan. Place chicken pieces on sauce and cover with remaining sauce Bake at 425 degrees for 25 minutes. Add pineapple to top of chicken and continue to bake for 10 minutes. Serve over rice, if desired Serves four to six There's nothing so tongue tingling and satisfying as a delicious lemon pudding dessert as you will find when you prepare the excellent recipes sent by our faithful readers in answer to a request made by Mrs Marjorie Robison. Thanks much to Mrs Marjorie McDonald; Mrs. Genie Long, Ogden and Salt Lake Reader. Vour recipes are the greatest! Lemon Sponge Pudding (Mrs. Genie Long) 1 1 2 1 2 cup sugar tablespoon flour Pinch of salt egg yolks cup milk Juice and grated nnd of 1 lemon tablespoons butter egg whites, stiffly beaten Sift sugar, flour and salt; blend with beaten egg yolks. Add milk and lemon, beating thoroughly. Melt butter and add to mixture. Fold in stiffly beaten egg whites. Pour into baking dish set in pan greased 8 x of hot water. Bake at 325 degrees for 45 minutes Serves six. Snow Pudding (Lemon Sponge) (Mrs. Marjorie McDonald) 1 envelope (1 tablespoon) unflavored gelatin cup cold water 1 cup boiling water 2 cup sugar cup lemon juice 1 tablespoon grated lemon rind 2 egg whites, stiffly beaten Soften gelatin in cup cold water Stir in boiling water, sugar, lemon juice and lemon rind. Strain and cool. Stir occasionally. When the mixture begins to set, beat with rotary beater until frothy. Fold in stiffly beaten egg whites. Continue beating until mixture holds its shape. Pile into sherbet glasses. Chill. Serve plain or with soft custard as sauce. Serves eight. 4 l4 ffl Sweet and Sour Chicken (Mrs. Kelley Bollinger) frying chicken, about 2V4 to 3 pounds, cut into serving pieces cup plus 1 tablespoon cornstarch cup vinegar cup sugar cup soy sauce clove garlic or V4 teaspoon garlic powder teaspoon monosodium glutamate teaspoon ground ginger can (15 ounces) crushed pineapple Salt as desired Fry chicken in about 2 tablespoons oil to brown. While browning, drain pineapple, reserving juice. Add enough water to juice to make 1 cup. Add all ingredients in a saucepan V4 1 The Salt Lake Recjiiests M. MRS TINA BLAKEMORE is hoping you good cooks will share with her recipes for Hot Potato Salad. Anyone? Recipes for English Toffee Bars are on the wanted list being requested by Scipio Reader. Mrs. Cleo Jeppson is requesting recipes for Chiffon Cakes and Sponge Cakes. Recipes for Homemade Pizza, of all kinds are on the wanted list being requested by Mrs. D. L. Finch, Tooele. Mrs. Elaine Williams, Provo, is eager to receive recipes for making Banana Chips, that resemble the commercial kind. Recipes for Banana Bread, made with honey are on the wanted list being requested by Mrs. E. D. G., Springville. Mrs. Gloria Holmes is interested in receiving recipes for making Irish Soda Bread. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Salt Lake City 84110, to be used in this column. 1, 1979 Mr. Perkins plants, dries and grinds his own com for making Cornbread. II 5 |
