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Show News Buuui people ana their iives GoiniMtw Review Wednesday August 20, 1936 Cookiii Community briefs Lakeview PTA plans ROBERT REGAN Review staff back-to-scho- Fresh out of the garden, is the cry heard whenever two people get together and talk about food. Nothing beats that sunshined-o- n back-to-scho- Whether its tomatoes with just the right zing in flavor, or the new potatoes so soon out of the garden they are still warm from the soil, or the tender zucchini that remains firm even after its cooked, the bounty of the summer garden is a chefs delight. There are many ways to prepare the gifts of the garden. The most obvious is to pick it, wash it and then plunk it right in your This is especially true of tomatoes, carrots, radishes and of course, any of the melons. But what if you want to jazz up the meals of the day with the abundance of the the good earth? What can you do with the produce that is often too much to eat fresh and too little to put up in canning jars? The following recipes have, as a principle ingredient, some of the goodies we long for. Several of the recipes were sup- plied by Jo Ann Mathis, Utah State University Extension Service home economist. be vegetables. Another highlight of the day will be Dr. Alvin Hamsons melon tasting trials. The staff at the Botanical Gardens will have some plants for sale. Speakers on health listed in directory Spanish Rice Omelet medium to large, ripe tomatoes 2 T. dried onion 12 green bell pepper andor chili pepper cut into small cubes 14 tsp. marjoram pinch oregano I tsp. salt tsp. pepper 6 large (8 medium) eggs . 14 cup milk nee cup quick-coo- k 4 slices American cheese Peel, cut in half, and squeeze the seeds out of tomatoes. Cut inh to chunks, add onion, pepper, herbs, salt and pepper. Simmer over medium heat. 8 1 ' A 1 fare thatbe 1 can made for any meal of the day includes 1 Spanish Rice Om- elet, biscuits, and zucchini sliced and fried in butter. This meal can be dressed up for guests who will rave or dressed down to eat on patio on a hot summer evening. half-inc- and milk and pour full-siz- Strain tomato chunks out of mixture, set aside. Leave as much liquid in the sauce pan as possible. Add an equal amount of quick-coo- k rice (approximately one cup) to remaining liquid. Make the second omelet egg and when done add the rice mixture for filling and the American cheese. Cover with the first omelet egg. Heat until cheese is melted. addition. Alternately add milk, zucchini and dry ingredieach Carrot Cookies Vi cup cup Vi cup 1 cup ents. Mix well. Pour into well greased and floured 12 cup size bundt pan. Sprinkle with chocolate chips mixed with 2 tablespoons sugar. Bake at 325 degrees for 50-5- 5 minutes. Test with toothpick. Vegetable Medley 2 medium carrots 3 small zucchini 3 sticks of celery Top with tomato mixture. Cut into wedges. Serves six. PreparaSalt and Pepper to taste tion time, 40 minutes. 2 T. butter Variations: Substitute basil, Peel the carrots and wash and thyme, tarragon, sage or savory clean the remaining vegetables. for the marjoram. Slice all on the diagonal to make rounds. Bring to a Chocolate Zucchini Cake boil water and 2 table3 eggs butter. Add the carrots spoons lh cup shortening and for 4 minsimmer, covered, IV4 cup sugar utes. 2'h cups unsifted flour Add the celery and simmer and Vi tsp. baking powder 2 minutes. Add the additional Vi tsp. salt zucchini and continue cooking Vi tsp. cinnamon for an additional 5 minutes. (At 2 cups peeled, grated zucchini this point, the vegetables should Vi cup margarine or butter, be just tender and there should softened be very little liquid left in the Vi cup sour milk or buttermilk 4 T. cocoa 1 tsp. baking soda 1 tsp. vanilla V tsp. cloves Vi cup chocolate chips 2 T. sugar Beat margarine, shortening and 1 Vi cup sugar together. Add eggs one at a time beating well after pan). Season to taste with salt and pepper. Serve at once, retaining the remaining liquid in the serving dish. Makes 6 servings. Note: This is a colorful dish with the bright orange of the carrots, the deep green of the zucchini and the lighter almost white color of the celery. Vi shortening butter sugar mashed cooked carrots 2 eggs 2 cups sifted flour 2 tsp. baking powder tsp. salt Vi cup shredded coconut Cream eggs, butter, shortening, and sugar. Add carrots and dry ingredients alternately. Add coconut. Bake at 350 degrees for 8 to 10 minutes. When cool, add orange Vi icing. Orange Icing 'j cup melted y mixture toes, half toast cubes, seasonings. Bake 350 minutes. Top with bread cubes and bake onion-celer- with tomasugar, and degrees 30 remaining 20 minutes longer. 3 cups sifted powdered sugar 3 T. orange juice 2 T. grated orange rind Beat well and frost cookies. Scalloped Tomatoes cup diced celery Vi cup finely chopped onion 1 2 T. butter 2 T. flour cups chopped tomatoes slices bread, toasted T. sugar tsp. salt Dash pepper 2 tsp. prepared mustard Cook celery and onion in butter until tender, blend in flour. Butter toast and cut in Vi inch cubes. In l'z quart casserole, combine 3Vi 3 1 1 4 medium potatoes, baked V2 lb. extra lean ground beef small onion, chopped V2 cup chopped green pepper large tomato, chopped 2 T. catsup V: tsp. salt, optional Dash pepper, dash cayenne 1 1 Summer Squash Casserole 2 pounds yellow squash (or zucchini), (about 6 cups) V cup chopped onion can cream of chicken soup cup sour cream cup shredded carrot 4 pepper tsp. oregano tsp basil cup shredded low fat V4 1 Vi 1 V2 1 1 z. pkg. stuffing mix herb-season- V2 cup butter or margarine In a saucepan, cook sliced squash and onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream, stir in carrots. Fold in drained squash and onion. Combine stuffing mix in 12x7'2x2 baking dish. Spoon vegetables on stuffing. Spread rest of stuffing over vegetables. Bake at 350 degrees for 0 minutes or until well heated. Makes 6 4-- butter Pizza Potato Topper 25-3- to, catsup and seasonings. Cut potatoes lengthwise. Place on broiler pan. Lift and flake potato center with a fork. Spoon meat mixture over potato. Top with mozzarella. Place under the broiler until melted. Serves 4. (Calories - 215 per serving). Zucchini Jam V2 cup lemon juice peeled, grated zucchini package flavored punch, any servings. 6 cups Marinated Cucumbers flavor cucumbers, sliced thin tsp. salt cups sour cream T. grated onion T. grated or diced dill pickle V2 tsp. sugar 6 radishes, sliced thin 4 T. lemon juice Mix lightly but thoroughly and refrigerate. 4 2 2 2 4 mozza- rella cheese Brown ground beef, onion and green pepper. Drain. Stir in toma- 1 1 cup well drained, crushed pineapple 1 package MC Pectin Sprinkle of cinnamon 8 cups sugar Mix all but the sugar, bring to a boil (hard). Add sugar and boil 5 minutes. Place in jars and process 15 minutes in a boiling water bath. Farmer's market offers fresh produce said Gay Pettingill, ROBERT REGAN fresher, Review staff farmer of 40 years. Even though the farmers have A farmers marLAYTON ket has been established to help both the urban consumer and the rural farmer enjoy the fruits of the land. The city folk who want that d fresh flavor can find fruits and vegetables picked that morning and the farmer is able to market his excess product outside of the regular wholesale system. Being held every Friday and Saturday from noon to 6 p.m. on the south parking lot of the Lay-to- n Hills Mall, the market is beneficial to both groups. This melon was picked just this morning. You cant pet any just-picke- . Utah Botanical Gardens annual open house will be held on Labor Day, Sept. 1, from 2 p.m. to 8 p.m. The public is invited to come and browse and participate in the events of the day. Duane Hatch, noted Salt Lake County horticulturist, will be the featured speaker. His topic will home-grow- n aside. ol Botanical Gardens to hold open house mouth. half into buttered skillet to make e a round omelet egg. Set night ol Lakeview Elementary ROY School PTA will hold a night before school begins on Aug. 28. PTA activities will begin at 6:30 p.m. with the membership drive and the sale of school Information about PTA activities will be presented informally at 6:30 p.m. The general meeting will be held in the multipurpose room at 7 p.m. Room visitation will follow at 7:30. fresh flavor. Beat eggs IB expenses of time travel and sacks, the price of their products are very competitive. Last Saturday, peaches were selling for $5.50 a half bushel, watermelon was 12 cents a pound, and an car of corn sold for a dime. Another of the advantages to the consumer is that the farmer who produced the crop knows what will be available soon. Pettingill was selling Early Hales peaches but will have the Canadian Harmony variety this week. People just go nuts over them, he said of the Canadian Harmony. Available this coming weekend will be Red Globe and Canadian Harmony peaches, melons, sweet corn, new potatoes, squash in all varieties, tomatoes and honey. The major advantage to the farmer is the ability to sell his excess product to the ultimate consumer. He is then able to get feedback that can influence his growing strategy, said Stan Bell, director of commodity activities for the Utah Farm Bureau. The bottom line is that people eat three times a day and our job is to make sure we can get it to them and make enough money to Slav in business, Bell said. Bountifuls Lakeview Hospital has introduced its Speakers Bureau and directory. The Speakers Bureau featured 26 physicians and healthcare professionals who are prepared to speak on a variety of topics. Instructions on how to request a speaker are included in the directory. For further information and to obtain a copy of the Hospital Speakers Bureau Directory for your business, club, organization or church group, call Lake-vie- 299-256- 3. Kaysviile school PTA lists precautions KAYSVILLE The Kaysviile Elementary PTA has listed several safety precautions for parents with children attending Kaysviile Elementary. 1. Due to the construction work being done on Main Street and west 2nd North, the flow of traffic on 100 East has greatly increased in front of the school. No parking or child delivery service will be allowed on that street. Carpools should deliver children to the north, the east, or the south sides of the school. Strict attention should be given to the four-wa- y stops on the southwest and northwest corners of the school. 2. Children walking to school from the west side of Main Street are to cross Main Street at the corner of Center and Main only. A crossing guard will be provided to protect the children. 3. Children who live on 2nd North west of Main Street are not to use 2nd North as a walking path until all construction is completed and sidewalks provided. 4. Children living north of 2nd North are to use the cross walk at Fairfield and 2nd North only to cross 2nd North. A crossing guard will also be provided at this intersection. Auditions for play scheduled Sept. 4 3-- FARMINGTON Auditions for the Pied Piper of Hamblin are scheduled for Sept. 3 and 4 from 3:30 p.m. until 5:30 p.m. at the Lagoon Opera House in Farmington. The production is under the direction of Ella Rose DcLong, head of the AGATE theater company. This will be the sixth season for AGATE productions. male parts and 10 There arc female parts. A prepared one and minute audition piece is preferred. Rehearsals are every Tuesday, Wednesday and Thursday from 3:30 to 5:30 p.m. at the Lagoon Opera House. There will be eight performances scheduled Nov. 1 one-ha- 1 lf AGATE is the theater company of the DcLong Art Center, a corporation. For more information about the AGATE production, call Mrs. DcLong at non-prof- Arlene Kunzler bags Red Globe peaches for Clista Stark and daughter Becky McEwen at farmer's market. w it 451-282- 2. , j J |