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Show . Page IB North Edition Lakeside Review Wednesday, March 14, 1984 , 4 Traditional Potato Deserves Spot on St Pats Day Table LYNDIA GRAHAM LAYTON As St. Patricks Day draws near those of us who like to claim a bit o the green whether or not we can actually trace our roots to Ireland owe a big thanks to the lowly potato. The potato which was first cultivated in South America, was brought to Europe in the 16th century by Spanish explorers. Baked potatoes are one or the most favorite ways to eat a potato. They are easy to fix, taste good and are one of the least fattening ways to fix them. They are so popular that fast food cultivation spread rapidly Its in Europe, especially in the temperate regions, and by the early 18th century people emigrating to North America brought the potato in its many varieties with them. Blend in flour, salt and pepper. Gradually add milk. Cook and stir until thickened. Fold in pimentos, carrots, potatoes and half of cheese. Pour into a three quart shallow baking dish. Bake 30 minutes. Sprinkle with remaining cheese and bake 5 minutes longer or until cheese melts. for only 92 calories Tor a medium size, baked potato. Its the goodies we put on a potato that make it fattening. " ", But no matter how we fix it, it seems onlyv fitting that as the Irish holiday is celebrated that a potato dish in some form be served since it did have a lot to do with our Irish heritage in the United States. Review Correspondent Since this recipe will serve up to 12 people it makes an excellent dish to eat half and freeze for a quick meal on a busy day. Potatoes Anna f Pare four medium potatoes chains are spreading throughout the country that only serve baked potatoes offered with a large variety of toppings. Some of the following should . be tried as a topping: ' Meanwhile, back in the old country, it wasnt taking the magic of leprechauns to fix a good dish of spuds. The potato had become one of the main staples of the Irish diet, at least among the working classes. From 1845 to 1847 Ireland suffered from the great potato famine when adverse conditions and disease wiped out the potato and cut into paper thin slices. Rinse slices with cool water. In a heavy skillet melt two Tbs. butter. Arrange slices in two or three layers in the skillet, sprinkling each layer with salt and dotting with butter. Cover tightly and heat until steaming. Turn heat to low and heat 15 minutes or until potatoes are tender. Popped wheat, sesame seeds, parsley or chives, diced tomatoes, sour cream, chopped ham, mushrooms, bacon bits, grated cheese, diced green peppers, green onions, chopped broccoli and alfalfa sprouts. crops,. Any The actual lack of food from pototo: losses and the income de of the above in combina- Fried Scalloped French - Potatoes ; Potatoes OBrien butter chopped green pepper chopped celery flour l2 tsp. salt ' tsp. pepper 4 C. milk 'j C. chopped pimento Va C. corsely shredded carrot Three 9 oz. packages frozen french fries lb. American Cheese, shred 'h C. C. 3A C. Vi C. - ded Potatoes are an excellent source carbohydrates. They also have a fair to large amount of .Vitamin C, along with Vitamins Ba, B2, calcium, phospo-ruiron and a little protein, all , Re- - . tious. bot- move from heat and with a knife cut into four sections Turn each section, brown side up onto a serving plate. Yield 4 servings. tion are a treat. rived from its production caused largenumbers of people to emigrate to the United States. It estimated that by the end of 1848 Irelands population had decreased by 500,000 people due to deaths and emigration. Fortunately for us with modern farming methods and the great storage life of potatoes there is never a lack of the tuber, nor are they usually out of the price fange of any family.' Not only are they plentiful and inexpensive but they are nutri- Uncover. Cook until the tom is crispy and brown. medium baking potatoes Tbs. butter medium onion, chopped canned pimento, chopped Vi tsp. salt pepper to taste , tsp. chopped parsley Wash and pare potatoes. Cut into Va inch cubes. Fry in deep fat until golden brown; drain. Melt butter in a skillet and cook onion until soft and yellow. .. Add potatoes and pimento and toss until well mixed and hot. Add seasonings and turn into a serving dish. 5 1 1 1 1 .. Heat oven to 375 degrees. Melt butter in a large skillet. Add green pepper and celery and cook over low heat just until s, tender. Sprinkle with the parsley. SUE SMEDLEY, of Layton, prepares baked potatoes with a large variety of toppings for a Tasters Table" for her LDS Relief Society. Getting Attention Bran Muffins Provide Fiber Add Taste Protection The benefits of fiber in our daily diets has received special attention in recent years. Fiber is a valuable aid to our digestive process and often can be indirectly helpful in preventdising certain digestive-relate- d orders. It is found in many different foods, but most noticeably in bran, the outside seed-coof cereal graines. Its the frosting on the cake is an. expression reto something special-th- e ferring crowning touch. ed Actually, real; honest-to-good-ne- ss frosting does much more .than add a decorative topping or filling for desserts. It provides a protective coating which seals in moisture. It also complements the cake with flavor,, color and at Bran has te BRAN MUFFINS are a tasty way to put valuable into the daily diets of everyone in the family. whipped-an- d toppings, and you have a smorgasbord selection tb enhance favorite desserts. pudding-typ- e , In Choosing a frosting, select a flavor and type which will team tastefully with the flavor, consistency and appearance of the des-- . sert. ... cake to be frosted should be cooled and brushed free of loose crumbs. If you are frosting it .right on the serving plate, protect the plate by placing four strips of waxed paper around the cake base while you do your decorating. If. the frosting seems too thick to spread easily, try thinning with a few drops of water , or other liquid. For the bottom layer of a cake, spread Vj to 'j cup frosting over an inverted layer to within 'A inch of the edge. Cover with second layer, rounded side up, and cover side with a thin layer-ofrosting to seal in crumbs. Then;, add more frosting, buildrim around the ing up a A ' , ch - top edge. Finally, spread remaining frosting over top to meet raised edge. With spatual, knife or back of spoon, add decorator touches with a light, leathery spirals, peaks, crisscross or circle patterns. touch-swirl- . I A- - 3r s, 4. 4j4 i fiber a flavorful taste and used in countless recipes for muffins, breads, cakes, and cookies. Dried Apple and Bran Muffins are a good example of how to put healthful and appetizing bran into your diet. These muffins rely on bran flake cereal and chopped dried apples for their wholesome taste is texture. Add glazes, sauces, tea-tim- e, fresh-squeez- , Most frostings are variations of four basic types; fondant, sev- and boiled, all of which require cooking, and the popular uncooked buttercream. and nutritious quality. Nutmeg and cinnamon are also used to add just a hint of spice flavoring. Although muffins are traditionally served at breakfast, these tasty baked goods can easily find their way into menus for or brunch, lunch, snack-tim- e any time of day. Serve them piping hot with butter or jam and coffee, tea; or juice. Dried Apple and Bran Mufins (makes 12 muffins) l'2 C bran flakes C water 1 C oil slightly beaten egg C chopped dried apples l'4 C flour Va 1 , 'h C Va dry nonfat dry milk C sugar 2 tsp. baking soda tsp. cinnamon '2 tsp. notmeg, Vi ' tsp. salt Soak bran flakes in water in medium bowl 5 minutes. Stir in oil, egg, and apple. Combine flour, dry nonfat milk, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in center. Stir in bran mixture just until moistened. Spoon into 12 h muffin cups. buttered Bake in moderate oven (375 degrees). 20 to 25 minutes, or until 2'2-inc- toothpick inserted in center comes out clean. Remove from muffin cups and serve warm, or cool on wire racks. |