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Show Home Living Page IB Lakeside Review Wednesday, September 18, 1985 Snarrs Tangy, Flavorful Salad SUSAN TANNER HOLMES Review Correspondent FARMINGTON Theres more to making an Italian salad and salad dressing than throwing a few vegetables into a bowl and pouring a bottled white dressing on it. Its an art M. James and Gerri Snarr, 254 Spencer Circle, have been practicing for years. You have to have the right kind of equipment. There are a lot of salad bowls. You have to have one you can toss the salad in and it wont flip out the sides, said Snarr. The art of making salads began in Italy because they have vegetables year-rounhe said. The French werent able to keep the vegetables as fresh so they became masters of camouflage. The key to a masterful salad is in making sure things are as d, fresh as possible, according to Snarr. It is a good idea to pick the vegetables the day you want to use them, he continued. But even with fresh vegetables as key ingredients, you have got to have a decent dressing. There are all kinds of oils. For Italian dressing you must have an oil base. Get a light oil, he recommended. I buy in large quantities and get them fresh, he said. People need to experiment with the seasonings because everyones taste buds are different Even his garlic is fresh. He thinks people who use garlic salt are missing one of the finest tastes in the world. He grows his own garlic in his back yard. Take a bud and make sure the root end is about one inch below the surface. They really grow well. An easy way to peel the bud is to cut oft the root end and smash it with the knife. The shell covering comes right off. Mixing the garlic with the oil and red wine vinegar thickens the 3 radishes, chopped for color dressing and turns it a light color. and flavor You can put anything into the 3 large mushrooms salad you want medium-size- d stuffed green 6 Snarr first began gourmet cook- olives, chopped 1 ing when he was teaching school tsp. Capers, minced in Phoenix, Arizona. V medium green pepper, Another teacher, whose family chopped 1 small head broken, not cut, owned a restaurant in Philadelphia, took me to his house and lettuce. If broken, the bad pieces fixed me a fabulous salad and can be picked out by hand. Lettuce pieces should be small He showed me how to fix the 1 medium tomato, cut in salad and my first efforts were a wedges disaster. 1 inch hard pepperoni, cut in But just like anything else, the fourths more you practice the better you Add other desired items: boiled get. He told me it was not how egg, broken bacon, bean sprouts, many recipes you could cook, but cooked macaroni, cucumbers. how expert you can become at a Add all ingredients except tofew. mato. Add plenty of dressing, The two teachers got together dont skimp, Snarr said. with friends, some who owned Dont add salt. Instead, allow the person being served to season restaurants, and formed a gourmet cooking club. as desired. Salt wilts the salad, he When you had that quality of said. If cooking for a large group, people coming over to eat, you wanted to make sure your recipes toss with your hands, for a small were good, so I did a lot of studygroup use the tongs. ing. Rub 2 twists of fresh dried Since then the Snarrs have been oregano in the palms of your cooking for friends, groups and hands into the salad. Pick out the trees. doing demonstrations on a variWhen you are all ready, place ety of cooking techniques. Mrs. Snarrs specialities the tomato around the edges of the salad or toss it in very lightly. compliment the salads, stir-fr- y and pizza - Snarrs best dishes. The tomato tends to be very acidFor a long time Snarr said he ic can ruin the salad. accidentally but repeatedly kept Top with freshly ground Parcutting himself with the knife as mesan cheese to taste. he practiced honing his culinary Serve immediately. Makes 4 skills. medium servings. He spoke to the chef friend and found out the longer the knife, Snarrs Italian Dressing the more leverage there is. In blender add: knife He now uses a 1 and keeps it cup of quality olive oil to ' Its really safer. You cut cleanly and cup Red Wine Vinegar (1 part Red Wine vinegar to 4 parts oil) dont slip. dinner salad doesnt a tsp. black pepper Fixing 1 take any longer than watching tsp. salt 2 dashes Angostra (bitters) things cook in the oven, he said. 2 buds minced garlic Snarrs Italian Salad Blend thoroughly, chill. Extra dressing should be stored 3 stalks celery, chopped in refrigerator. 3 green onions, chopped Now Thats Italian! 2-4-- . stir-fr- y. jj' 11 v " C r '' 'Lga came a professional seamstress when she. was a freshman in high school. It was my first job, she said. Quilting is not a hurry up and finish proposition to this award- ' f ' !S ' V i.. ' A t Salmon Loaf Supper Vi ,, can salmon, and bones redrained, flaked, moved 1 package frozen peas in cream sauce package 1 layer size spice 1 1 the chopped onion and butter. Place in microwave oven. Cook at High for 2 minutes till onion is tender. Stir in the eggs, milk, bread crumbs, parsley, lemon juice, and Vi tsp. salt. Add the salmon; mix well. Shape into 7x3 inch loaf. Place in 8x8x2 inch baking Mrs. Bodily believes in totally quilting her project. She likes to The more quilt every half-incwear. the the longer quilting, There is room for all types of quilters, she said. Theres room for the quickie quilters, the traditional, the wall, the purists, and the large quilters. There is no one right way to If you are trying to control V- - '&'&'' & y- your sodium intake, you should be aware of a common misconception. Your taste buds may de- m SPENDING as much as six months on pro- - of Farmington. Shown Is one of her creative ducing one quilt is not unusual for Rita Bodily masterpieces. and believes everyone should en- to do more, to produce," she said, Brigham. ter a quilt for competition. Mrs. Bodilys school house quilt Quilting fulfills a need in me 80 to be creative. Everything you do, Its not always the winning was recently displayed-wit.you learn piece by piece. quilts that inspire the quilter. national and antique quilts Quilting is the same way. If hang for the enjoyment of ing the Utah Quilt Guilds Cross all viewers. Roads of the West Quilt Confer you work a little today, a little toence youve been in a show ence." morrow, soon you will have an She also has a quilt hanging in heirloom. you come away uplifted, wanting dur-Quil- ts i i ' " dish. Cover loosely with waxed paper. Place to the far right on the rack in the microwave oven. Place the frozen peas with cream sauce mix in a quart casserole. Add water or milk and butter as directed on the 1 -- package. Cover and place to the far of the microwave oven. Cook the salmon loaf and the peas mixture at Medium High for 8 minutes. Give the salmon dish a half turn and stir the peas. Meanwhile, prepare cake mix as directed on package. Spoon 2 T. batter into each of four custard cups lined with paper bake cups. (Refrigerate the remaining batter to bake later.) Arrange filled cups to the left on the rack in the microwave oven. Cook cupcakes at High for 4 minutes. Place the crescent rolls on the bottom of the microwave oven, below the salmon loaf. left on the bottom Cook at High for 1 minute till the rolls are warm. Top the cupcakes with canned frosting. Serve slices of salmon loaf with peas spooned over. Serves 4. Misconceptions Surround Sodium Intake, Control h. i -- cake mix 4 prebaked crescent rolls Canned white frosting In a mixing bowl combine inch. show. She has taught judgmg classes ce ce award-winnin- She enjoys quilting with others if the quilt is going to be given away, otherwise she creates her art alone. One of the organizers of the judging rules for quilters in Utah contests, Mrs. Bodily knew the rules needed to be written down. We needed a checklist, specifications and all the things you need to do to create. a quilt cup chopped onion 2 T. butter 2 beaten eggs xh cup milk Vi cup soft bread crumbs (2 slices) 2 T. snipped parsley 2 tsp. lemon juice winning quilter. It is becoming an art form, she said. Mrs. Bodily only quilts one or two creative quilts a year. She will spend as much as six months on a single quilt. She spends countless hours just designing the piece in her mind and then getting her pattern drawn on paper. Her recent Springville Art Ceng school house ter quilt is 87 x 105 inches and took upwards of 250 hours of work, she estimated. People just dont understand the amount of work that goes into quilting a piece. Some of the fine old quilts have lovely stitches, about 1 6 to the inch. Many of todays quilt-er- s quilt about 8 stitches to the quilt i,n fy '"' This recipe for a complete Salmon Loaf Supper from a microwave oven cookbook is just the thing to add a little spring to your step. ' iTtt f it? ' 'fXJSfy k, X- - . How many times have you wished you could cook dinner quick as a wink? Or needed to prepare a nutritious meal for your family when your heart just wasnt in 5 U'lfcK'V-V- , I Hurry For Dinner? Try Fast Salmon Loaf fV s: , In f K r fresh Italian salad is an art with James Snarr of Farmington. $? a s. - V r $ & CREATING a tangy, . . ?v0 .... v, 'V && . , ' ' jV Stt: To some, FARMINGTON it's a form of relaxation. To others, its a creative art form and still to others it is a pioneer art. To Rita Bodily, 98 E. 700 S., making a quilt is like putting together a puzzle. Id never quilted until I made my first baby quilt Then I wasnt a serious quilter until about five f v ' A 1 V j V Time , Creativity Essence of Quilting years ago, she said. She was, however, born with a love of sewing. I started serious sewing when I was 11. Encouraged by her mother, she perfected her sewing until she be- it & - V5 Review Correspondent g S K y X - , s) ' p. SUSAN TANNER HOLMES ' I' ., ' 10-in- ch razor-shar- i .A ceive you. For example, potato chips are perceived as being high in sodiservum. Actually, a about has (15-2- 0 only chips) ing 100 to 200 milligrams of sodium. Potato chips taste salty because the salt is on the surface and reaches our taste bud? first. The most common source of sodium in the diet is salt (one teaspoon of salt contains approxi mately 2,300 milligrams sodium.) Sodium occurs naturally in many foods. About d of sodium in the average diet comes from one-thir- processed foods. The following common foods of sodium levels. gives examples one-oun- ce One-ha- lf cup cottage cheese, 260 milligrams; 6 oz. vegetable juice, 360 milligrams; 1 cup tomato soup! 970 milligrams; 1 oz. American cheese, 320 milligrams; 1 egg, 60 milligrams; 1 cup corn slice flakes, 250 milligrams; white bread, 130 milligrams. 1 |