| Show ©Ije gait riif c3i cj yx i P fake fribune (0(D r--i May 11 1988 Section E Page 1 By Donna Lou Morgan h — Wednesday Tribune Food Editor Surprise! Spring is here and so are the official harbingers To celebrate Dorothy Smith is heady with delicious ideas from her kitchen A springtime brunch is in the offing Monday through Friday Miss Smith spends her days 9 to 5 working at Cummins Intermountain Inc But ah the weekends This good cook heads for the kitchen to prepare sensational specialties for family gatherings Mother Eva who lives with Miss Smith sisters brothers nieces nephews — the whole Smith clan rallies 'round "I especially like to invite them for a weekend brunch" Miss Smith said "To me a brunch can be the most exciting and fun meal to prepare" She brightens a lazy weekend with a springtime brunch featuring a dazzling spread of homemade Brunch 5 5 4 V treats To delight her brunch bunch Miss Smith will serve Plantation Shortcake with Cream Sauce a tempting casserole inspired by convenient cornbread mix made better with corn Swiss cheese and mushrooms The topping features cubed chicken and ham To complement the tasty dish this spring's bloom of fresh fruit will create a colorful salad showpiece Apricot Citrus along with Mexican Breakfast Squares will spark appetites while Angel-Flak- e Mounds and Chocolate Brownie Cookies leave a sweet lasting impression of the springtime brunch Miss Smith is a native Salt Laker She has lived here her entire life except for a two-yeperiod serving a mission in Uruguay for The Church of Jesus Christ of Latter-da- y Saints "I've cooked since I was a little girl" Miss Smith commented "I started with cakes and cookies then as I grew older I began experimenting with other specialties I find cooking relaxing and rewarding I love it" She has an enormous collection of cookbooks she enjoys reading like many read novels "I find recipes that strike my fancy then I have to try them" said the kitchen expert who teaches cooking classes in a church group "My latest interest lies in Dutch-ove- n cooking I bought a couple of Dutch ovens recently and hope to find some good recipes for using them while camp- "' ' ' -- 4 - v j - ar Dorothy Smith standing serves springtime brunch to mother Eva Smith Plantation Shortcake is topped with sauce into squares Ladle Cream Sauce over cornbread squares to serve Makes six to eight servings Cream Sauce 2 tablespoons butter ing" V ' (Dorothy Smith) ounces) cornbread mix 1 can corn (W ounces) cream-styl- e Vt cup (2 ounces) shredded Swiss cheese 2 eggs slightly beaten 2 tablespoons milk 1 p cup chicken broth cup half and half cream 2 egg yolks slightly beaten 1 cup cooked cubed chicken 1 cup cooked cubed ham Vt ! 1 J 2 tablespoons flour Let springtime's morning call lead to a tempting weekend brunch with the excellent recipes of good cook Dorothy Smith Plantation Shortcake a package (10 In medium saucepan melt butter Blend in flour cream Stir constantly over medium-hig- h heat until sauce thickens and bubbles Blend V cup sauce into beaten egg yolks mix well Add egg yolk mixture to hot sauce Stir in chicken and ham Stir constantly over medium-hig- h heat until heated through Keep warm Makes 2 cups Note: "I usually double the sauce recipe" Apricot Citrus "This quick and tangy beverage starts with canned apricot nectar citrus juices make it come alive Serve chilled as first course for breakfast or brunch Garnish each glass with a sprig of mint if desired" 2 cans (12 ounces each) apricot nectar Add chicken broth and 2 teaspoons prepared mustard 1 can (3 ounces) drained chopped mush- rooms 1 pa " k- - - - Tribune Staff Photo by Dan Miller Design: Rhonda Halles Beautifully arranged fresh fruit of the season makes brunch accompaniment Y cup (4 ounces) shredded Swiss cheese Preheat oven to 350 degrees Grease an square baking dish In a medium bowl mix cornbread mix corn Vi cup cheese eggs milk and mustard Spread half the batter in greased baking dish Put mushrooms and remaining cheese over and cover with remaining batter Bake at 350 degrees for 35 minutes or until corn-brea- d is golden brown and has pulled away from the sides of the dish Let stand 10 minutes before cutting I UTAH'S LOWEST FOOD I -- tablespoon lemon juice 3 tablespoons lime juice See E-- 2 Column 1 'J mess dPRICESlL- chilled 1 EFFECTIVE 2783SoSttSLC 4750 So Redwood M- - SLC 4670 So tti East Murray Hit W 3 bOO So Magna 40 Watt 2nd No Bountiful 10670 So 7!tl Eaat Sandy 3S4S Waat 4200 So Kaama WOO So 2700 Wart W Jordan 1 3S0 No 200 Waal roo tMWCanlarProvo NEW CARPETS? 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