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Show Food jlalt akf tribune 2Uje Wednesday, September 10, Section E 1986 Page 1 K Tribune Staff Photo by Rick Eoon ' DMln aokr Stov . - 1 - . Catherine J. Dee, seated, with help of Nancee Cortes, orchestrated the festive re- and including food ception decorations honoring wed- ding of Elfie Wright, left. By Donna Lou Morgan Tribune Food Editor Wedding bells for Elfie and Jim Wright triggered immediate response from good friend, Catherine J. Dee. Mrs. Dee chatted with Nancee Cortes. Between them, they began making things happen. Suddenly, a rectption was in the offing We decided to have the get together in Nancees beautiful back yard because my home is in the center of town," Mrs Dee explained. "We felt the garden would be the perfect setting " The Cortes garden is happiness to both "Nancee allows me to garden for her," Mrs Dee said It's a real pleasure for me and good for Nancee because shes so busy as chairman of the University of Utah Department of Ballet. Between trips to the Cortes garden, weeding and cultivating, Mrs Dee began cooking for the event And she cooked, and cooked and cooked "Kitchen time is one of my loves." Mrs Dee said. "Each spare moment I would bake something then pop it in the freezer As the important date approached, I was " ready and waiting for those 50 guests The menu for the reception was impressive with Curried Chicken Salad, salad, cucumber mousse, ham with mustard sauce, Mini Meatballs, homemade rolls and wedding cake, which Mrs. Dee decorated All for the sake of friendship It started when Mrs Dee moved to Salt Lake City from Washington, D C., in 1981 "I had been enormously involved in Washington and looked forward to having similar experiences in my new city," Mrs Dee said. "When my daughter, Nancy Lilly, introduced me to Elfie who. in turn, asked me to serve on the Nova Music Series board, I was delighted Through this organization I met" Nancee We all became good friends Mrs. Dee said her decision to relocate in Salt Lake City was prompted by the move here of her daughter with husband, Maj Robert A Lilly, and two children, when he retired from the military. "For years we had been crossing paths because my husband worked for the government After he passed away, I wanted to be close to my family She thinks living here is great. I find a wealth of wonderful things to enjoy in Salt Lake," Mrs Dee said Although we moved 22 times in our 43 years of marriage, I had never been West. Its been a adventure " Mrs Dee pome d out shes learned to love the beautv of the city and its parks and gardens along with the cleanliness of the streets. "This is a fine city in which to live with every sort of superior cultural event," she Mini Meatballs for 50 (Catherine J. Dee) 6 pounds ground meat (beef and pork mixture) 7 eggs dashes ketchup 3 cloves garlic, minced 2 onions, finely chopped Salt and pepper as needed 3 tablespoons oregano 6 3 tablespoons basil 1: cups oats 1 (dry) cup chopped parsley Combine meat with eggs, ketchup, garlic, onion, salt, pepper, oregano, basil, oats, parsley in food processor or by hand, mix thoroughly Add milk if dry Dip hands in flour, roll meat mixture into balls. Place on jelly roll pans and bake at 350 degrees until nicely browned and done. If gravy is wanted, place meatballs in large pot, add some water and drippings (minus fat) with as many beef bouillon cubes as cups of water Simmer gently Taste, correct seasoning Thicken broth with cornstarch as necessary or wanted. Curried Chicken Salad for 50 12 chickens (3 to 4 pounds each), poached in bouillon tor-telli- pounds white seedless grapes, or as desired 1 quart mayonnaise, or as desired quart sour cream, or as desired 2 teaspoons curry powder, or more as desired Dash of garlic salt Monosodium glutamate, as need4 i 1 ed Chopped pinuentos Salted whole almonds as desired Poach chicken; cool. Remove meat from bones, cut into bite-siz- e pieces. Chill. commented. "And I sincerely enjoy the friendly, hospitable people This transplanted Easternc is a native of Boston She was reared and educated by the Notre Dame Order of Belgian Nuns after the death of her mother when In large bowl, mix chicken lightly with grapes. Combine mayonnaise with sour cream as needed Add curry, dash of garlic salt, monosodium glutamate and mix thoroughly. Add mayonnaise mixture to chicken mixture, mixing lightly. Just before serving, sprinkle generously with salted whole almonds Charlotte Fords Rolls Ms. Charlotte, a history professor at University of Georgia, is a splendid Southern cook. Among her specialties are See Page E-Column 1 "My dad was a wonderful chef I often worked for him, always watching and adhis miring his culinary expertise. I share love for cooking and entertaining " Mrs Dee was 4 She studied philosophy at Harvard and drama at Boston Universit- y- According to Mrs. Dee, she learned cooking skills from her father, who was a Following are some of Catherine Dees excellent party recipes. 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